19/03/2017

0:00:02 > 0:00:04Good morning. We have a whole host of chefs cooking up some real treats

0:00:04 > 0:00:07for you this morning, from red wine souffle to lamb cooked on hay.

0:00:07 > 0:00:09So please sit back and enjoy today's line-up

0:00:09 > 0:00:11of Saturday Kitchen Best Bites.

0:00:31 > 0:00:33Welcome to the show. Now, over the next 90 minutes,

0:00:33 > 0:00:36we have some of the country's top chefs cooking mind-blowing food

0:00:36 > 0:00:38for a whole host of celebrities,

0:00:38 > 0:00:41ready and waiting, with their knives and forks at the ready.

0:00:41 > 0:00:45Coming up on today's show, James Martin cooks up a tamarind and

0:00:45 > 0:00:49coconut lamb and vegetable stir-fry for the vivacious Vic Reeves.

0:00:49 > 0:00:52Will Holland dangerously attempts a souffle on live television.

0:00:52 > 0:00:56The souffle is flavoured with a full-bodied red wine to pack in

0:00:56 > 0:00:59the flavour, and he makes a mixed berry salad to accompany it.

0:00:59 > 0:01:01Stay tuned to see if it works.

0:01:01 > 0:01:04James Tanner knocks up a gnocchi dish

0:01:04 > 0:01:06that you're bound to go quackers for.

0:01:06 > 0:01:09The gnocchi is flavoured with fragrant wild garlic

0:01:09 > 0:01:12and served up with a sweet honeyed duck breast - delicious.

0:01:12 > 0:01:14And taking up the omelette challenge this week is

0:01:14 > 0:01:17the amazing Rachel Allen and the masterful Michel Roux.

0:01:17 > 0:01:20And then it's over to Tom Kitchin, who is cooking a lamb dish

0:01:20 > 0:01:23that makes use of an old-fashioned way of cooking, with hay.

0:01:23 > 0:01:26He places a rack of lamb on to a bed of hay, covers and bakes

0:01:26 > 0:01:30in the oven, which gives a lovely earthy, smoky flavour.

0:01:30 > 0:01:31Trust me, it's a great dish.

0:01:31 > 0:01:35And finally, singer Liz McClarnon faces her food heaven or food hell.

0:01:35 > 0:01:37Did she get her food heaven?

0:01:37 > 0:01:39Seared tuna with a panzanella-style salad, or her food hell,

0:01:39 > 0:01:42glazed grapefruit salad with salmon and sea bream?

0:01:42 > 0:01:44You can find out what she got at the end of the show.

0:01:44 > 0:01:46But first, it's over to Sabrina Ghayour,

0:01:46 > 0:01:49who's here and celebrated our 400th show.

0:01:49 > 0:01:52Renowned for her Persian and Middle Eastern flavour dishes,

0:01:52 > 0:01:55she didn't disappoint with this tasty citrus-spiced salmon.

0:01:55 > 0:01:58- Right, let's get cooking and kicking things off...- Don't go!

0:01:58 > 0:02:00It's a celebration dish from Sabrina Ghayour.

0:02:00 > 0:02:02What are you going to be cooking, then, Sabrina?

0:02:02 > 0:02:03What are we going to be making?

0:02:03 > 0:02:06- OK, so we've got a classic dish of Persian New Year.- Yeah?

0:02:06 > 0:02:09It's all about spring, so there's going to be lots of herbs,

0:02:09 > 0:02:12it's called sabzi polo, which is a herb aromatic rice.

0:02:12 > 0:02:13That? And you want me to put it in there?

0:02:13 > 0:02:16Yeah, the salmon, if you can put that in the oven,

0:02:16 > 0:02:18- we're going to try and cook that to real time.- Yes.

0:02:18 > 0:02:20We're going to serve it with a really lovely citrus

0:02:20 > 0:02:22and spiced-perfumed salmon, which is dead simple.

0:02:22 > 0:02:25- We've got some rose petals... - Rose petals?

0:02:25 > 0:02:29Rose petals, that's all about, you know, Persia, aromatic, romantic...

0:02:29 > 0:02:31My granny used to have these in her bath.

0:02:31 > 0:02:33LAUGHTER

0:02:33 > 0:02:36She did. It was in a little dish, next to a toilet roll warmer.

0:02:36 > 0:02:39- Your granny was clearly bang on trend.- Yeah.

0:02:39 > 0:02:41- Do you know what a toilet roll warmer was?- Yeah.

0:02:41 > 0:02:43- Did you have those in Persia?- No.

0:02:43 > 0:02:45SHE LAUGHS

0:02:45 > 0:02:47- Oh...- You know the toilet roll warmer?

0:02:47 > 0:02:49With the Barbie doll that was cut in half, stuck on top?

0:02:49 > 0:02:52- Stop about your toilet... - You mean the crocheted one?

0:02:52 > 0:02:54Yeah, the crocheted one. Have you had one, as well?

0:02:54 > 0:02:57Well, no, we had the Spanish one. Way-hey! Fancy.

0:02:57 > 0:02:58LAUGHTER

0:02:58 > 0:03:03- And you haven't been to Butlins. - No, the furthest she got...- Oh, no!

0:03:03 > 0:03:05- Right...- So, that was kind of part and parcel of the...

0:03:05 > 0:03:07SHE LAUGHS

0:03:07 > 0:03:09- You need it to stop first. - It's perfume, yeah, fantastic.

0:03:09 > 0:03:12So get the rose petals in, need to grind them up.

0:03:12 > 0:03:15If you can kindly chop all of those and slice the spring onions...

0:03:15 > 0:03:16- All of this?- All of that.

0:03:16 > 0:03:20We're literally going to get it into the water that we cook the rice in.

0:03:20 > 0:03:24- Right.- Which sounds a bit of a shame, but that's how we do it,

0:03:24 > 0:03:27Iranian-style. We get the herbs in with the rice as it parboils.

0:03:27 > 0:03:29So, we've got... What have we got in here?

0:03:29 > 0:03:32Parsley, chives, coriander, dill?

0:03:32 > 0:03:35Parsley, chives, coriander, dill, spring onions. Very...

0:03:35 > 0:03:37- There's a lot of herbs in here. - Where is the strainer?

0:03:37 > 0:03:39Here we go, lovely.

0:03:39 > 0:03:41Just strain off this rice that's been soaking.

0:03:41 > 0:03:46- So this is for... This is for the New Year that you celebrate.- Yes.

0:03:46 > 0:03:49- When exactly was it? - It was actually last night at 10.45.

0:03:49 > 0:03:50Sounds a weird time,

0:03:50 > 0:03:53- but it coincides with the spring equinox.- Right.

0:03:53 > 0:03:56And we work with a solar calendar, so it's...

0:03:56 > 0:04:00- I was up quite late last night, basically!- Right.

0:04:00 > 0:04:02But it's a really lovely time.

0:04:02 > 0:04:06It's all about family and feasting and celebration, and it's...

0:04:06 > 0:04:08- It's all about a lot of herbs, by the looks of all this lot.- Yeah!

0:04:08 > 0:04:10Well, it's because they signify spring,

0:04:10 > 0:04:14so it's the green that really kind of ties in

0:04:14 > 0:04:16with the spring beautifully, and in some regions they use this

0:04:16 > 0:04:19beautiful spring garlic, which is really lovely.

0:04:21 > 0:04:23And then we have this little area here,

0:04:23 > 0:04:27that is... This is our classic table for... It's called the haft seen,

0:04:27 > 0:04:31- which translated...- What?- ..haft seen, which means it's seven S.

0:04:31 > 0:04:34And you have to have different things that in Persian

0:04:34 > 0:04:36language actually start with S.

0:04:36 > 0:04:41So you got hyacinths, apple, garlic, sumac, coins, wheatgrass, eggs,

0:04:41 > 0:04:45something called senjed, I don't know what it is in English, and a...

0:04:45 > 0:04:49- What's that?- Senjed. - What does that mean? What is it?

0:04:49 > 0:04:51- I couldn't tell you, actually! - SHE LAUGHS

0:04:51 > 0:04:56It's some kind of dry berry. And then you have saman,

0:04:56 > 0:04:58which is a flour-based paste.

0:04:58 > 0:05:02And they all signify, like, new life and rebirth and fortune,

0:05:02 > 0:05:04so it's a nice time of year.

0:05:04 > 0:05:07- That reminds me, my grass needs cutting at home.- Yeah!

0:05:07 > 0:05:10You're going to have a wheatgrass shot at the end of it, as well.

0:05:10 > 0:05:13So, in here I've got rose petals and then I'm going to put in

0:05:13 > 0:05:16some dried lime powder, which is lovely, gives you a bit of pucker.

0:05:16 > 0:05:19- Dried lime powder? - Yeah, so the little dried limes,

0:05:19 > 0:05:22kind of like the preserved lemons, but the dried version.

0:05:22 > 0:05:26I've got sumac, which is also quite citrussy, cumin and cinnamon.

0:05:26 > 0:05:28Sumac, you'll be able to get that in the supermarket,

0:05:28 > 0:05:30but I don't know about the dried lime powder.

0:05:30 > 0:05:33You can just use a little bit of a squeeze of lime or you can use

0:05:33 > 0:05:36dried mango powder, which you get in Asian shops.

0:05:36 > 0:05:39But most Middle Eastern shops now, you know, stock everything you need

0:05:39 > 0:05:43- and even big supermarkets have import sections now.- Right.

0:05:43 > 0:05:46OK, you want to get zest in so you can give everything

0:05:46 > 0:05:48a really nice citrussy flavour without the acid.

0:05:48 > 0:05:52This behemoth of an orange, it's the size of a melon.

0:05:52 > 0:05:56- Right, so this is not a paste? - No, it's not a paste.

0:05:56 > 0:05:58- You just want an abundance of herbs. - OK.

0:05:58 > 0:06:02It just really gives it a lovely flavour and normally I do

0:06:02 > 0:06:04stuff with spicing, and this is really gentle,

0:06:04 > 0:06:08- and traditionally goes with a smoked fish.- This goes in here with...

0:06:08 > 0:06:09It does, it does.

0:06:09 > 0:06:12Sounds a bit weird, cos of course you do lose some of the oils,

0:06:12 > 0:06:14that Western-style cooking say would be a good thing to hold on,

0:06:14 > 0:06:16but it's how you do it.

0:06:16 > 0:06:19I don't want to mess with Iranian people and change tradition.

0:06:19 > 0:06:22So what rice have you got? What rice is that?

0:06:22 > 0:06:25Basmati. We only ever cook basmati rice...only.

0:06:25 > 0:06:28Do you wash it or not? You don't need to wash it?

0:06:28 > 0:06:31- Yeah, you don't, I don't. - For this...

0:06:31 > 0:06:35- For this we've soaked it, basically. Which is traditional.- Yeah.

0:06:35 > 0:06:38But you don't have to. In a pinch, you don't have to.

0:06:38 > 0:06:41It certainly does improve it a little bit but, you know,

0:06:41 > 0:06:44life isn't like that today, so you do what you can.

0:06:44 > 0:06:46- Spring onions go in there, as well. - Yeah. Spring onions in, as well.

0:06:46 > 0:06:48Gives it a nice little oniony flavour.

0:06:48 > 0:06:51- On the table, or do you want me to move it?- No, you can move it now.

0:06:51 > 0:06:54And these are the berries that... We don't know what they are?

0:06:54 > 0:06:55Yeah, you should eat one.

0:06:55 > 0:06:56SHE LAUGHS

0:06:56 > 0:06:59- Go on.- It's a laugh!- Right.

0:06:59 > 0:07:01What do they taste of? Are they dry?

0:07:01 > 0:07:04Yeah, they're very dry, they're very, very dry. They all...

0:07:04 > 0:07:06Everything has a different meaning.

0:07:06 > 0:07:09- Please don't ask me what all of the meanings represent.- Right.

0:07:09 > 0:07:12- Oh, God, this is going to be funny. - Do you put these in dishes, or...

0:07:12 > 0:07:15- No, they're only ever used for this, as far as I'm...- Is it?

0:07:15 > 0:07:18It's a little bit similar to jojoba.

0:07:19 > 0:07:20It is like a date, isn't it?

0:07:20 > 0:07:23- SHE LAUGHS - Well.- Well.

0:07:23 > 0:07:24SHE LAUGHS

0:07:24 > 0:07:27- I can see why you've put it in. - It's better off on the table.

0:07:27 > 0:07:30I've got my sieve over here. You want me to drain this?

0:07:30 > 0:07:32Yes, please. Drain it, you need to rinse it off cold.

0:07:32 > 0:07:35You want to take all the starch off, cos we don't want the rice

0:07:35 > 0:07:38to clump together, we want it to cook to be beautiful singular grains.

0:07:38 > 0:07:42- Right.- And then all I'm doing is literally slapping that marinade...

0:07:42 > 0:07:44straight onto the fish.

0:07:44 > 0:07:46Like that.

0:07:46 > 0:07:48Sabrina, have you tried one of these?

0:07:48 > 0:07:51- Sorry?- Have you tried one of these? - Have I tried one of those?

0:07:51 > 0:07:53- Yeah.- No!

0:07:53 > 0:07:56Has... You said the word moreish. ..ever been used in a sentence?

0:07:56 > 0:07:58SHE LAUGHS

0:07:58 > 0:08:00- Powdery, maybe?- Yeah.- Yeah.

0:08:00 > 0:08:03Dry, a little bit. What do these signify?

0:08:03 > 0:08:06Um... Yeah, I was hoping you wouldn't ask me that.

0:08:06 > 0:08:09- You're not welcome in this house. - LAUGHTER

0:08:09 > 0:08:12- Have one of these and get out. - It's actually a laxative. Yeah?

0:08:12 > 0:08:15Yeah, sorry, did we not mention that?

0:08:15 > 0:08:16- He's...- Exactly!

0:08:16 > 0:08:18I won't be with you for most of the show.

0:08:18 > 0:08:20- Can I...- Right.

0:08:20 > 0:08:22So I'm moving this out the way.

0:08:22 > 0:08:25Going to get some oil into a pan.

0:08:25 > 0:08:27Yeah. So you rinse in cold water.

0:08:27 > 0:08:29Yes, you rinse it in cold water and then I'm going to layer it back

0:08:29 > 0:08:32into a pan, going to put your favourite ingredient in there.

0:08:32 > 0:08:34- Butter, butter.- Right.

0:08:34 > 0:08:37So you cook this in... All you do is bring this to the

0:08:37 > 0:08:39- boil, you don't need to do anything with it?- No, no, you do.

0:08:39 > 0:08:42What we want to do is, normally we're going to rinse it off cold.

0:08:42 > 0:08:44- So it would be cold...- Yeah. Yeah.

0:08:44 > 0:08:47Rinse it off cold and you want to strain it really, really well.

0:08:47 > 0:08:49- OK.- OK?

0:08:49 > 0:08:50And then you're going to...

0:08:50 > 0:08:53- Can you season this for me, just with salt, please?- Yeah.

0:08:53 > 0:08:55Want to make a crust and usually in

0:08:55 > 0:08:57- a deeper pan, but we're... - Do it when you put it in.

0:08:57 > 0:09:00- Go for it.- Season that?- Yeah. - OK.- Great. Thank you.

0:09:00 > 0:09:04Then we're going to pile it, we want to steam-cook it,

0:09:04 > 0:09:07- so we're not going to use tonnes for this, obviously.- Right.

0:09:07 > 0:09:11And then we're going to pile it back in there and then we have

0:09:11 > 0:09:13a lid to cover it.

0:09:13 > 0:09:15Cos that's really what creates the steam.

0:09:15 > 0:09:18What's the idea of all the butter?

0:09:18 > 0:09:20It's going to give you a beautiful crust, called tah-dig,

0:09:20 > 0:09:24- which means bottom of the pan and it's the bit you fight over.- OK.- OK?

0:09:24 > 0:09:26Most important thing is not to compress this.

0:09:26 > 0:09:29Nonstick pan, I take it, is quite crucial?

0:09:29 > 0:09:32Nonstick pan is ideal. If not, you can just scrunch up

0:09:32 > 0:09:34some oven paper and stick it on the bottom.

0:09:34 > 0:09:36And then I'm going to stick

0:09:36 > 0:09:39holes in it, just to give it more of an opportunity to steam.

0:09:39 > 0:09:41And I'm going to transfer a lid on,

0:09:41 > 0:09:45wrap a cloth around a lid, just to kind of preserve the steam.

0:09:45 > 0:09:47So how long would you cook that for?

0:09:47 > 0:09:48You've got to be quite careful with this.

0:09:48 > 0:09:52Yeah, you've got to be quite careful and be quite gentle with the cooking time,

0:09:52 > 0:09:54so aggressive gas heat doesn't really work.

0:09:54 > 0:09:57Ideally, if you have a diffuser, those perforated metal plates

0:09:57 > 0:10:00with a wooden handle, to break the tension between the heated...

0:10:00 > 0:10:03- A diffuser?- Yeah. Much like hair dryer, like...

0:10:03 > 0:10:05- Aah! - SHE LAUGHS

0:10:05 > 0:10:08- You've lost me.- You don't have to worry...- You've lost me, go on.

0:10:08 > 0:10:12Basically we're going to flip it, that's the most important thing,

0:10:12 > 0:10:15and there's, like, prayer usually involved in this element of it.

0:10:15 > 0:10:19- OK, we're ready with the fish, anyway.- Yes, fantastic.

0:10:20 > 0:10:21OK, so...

0:10:23 > 0:10:25One, two, three...

0:10:25 > 0:10:27Aah!

0:10:27 > 0:10:29- Well, the tah-dig turned out well(!) - That worked, didn't it?!

0:10:29 > 0:10:32- It's all right, don't worry. - Well, the tah-dig turned out well,

0:10:32 > 0:10:34so I'm happy about that.

0:10:34 > 0:10:35- OK, so, this is the crusty bit. - Right.

0:10:35 > 0:10:37You can tell this is live...

0:10:37 > 0:10:40There's quite a bit of the crusty bit on the floor, as well.

0:10:40 > 0:10:41I know, I just thought...

0:10:41 > 0:10:43I just thought I'd do what I do in the omelette challenge, normally.

0:10:43 > 0:10:45- Right.- I normally trash the place with eggs!

0:10:45 > 0:10:48But I'm actually really impressed about the crust.

0:10:48 > 0:10:50- Are you? - It's really, really well done!

0:10:50 > 0:10:52A little bit more practice in turning it out,

0:10:52 > 0:10:54it probably needs, more than anything!

0:10:54 > 0:10:56Yeah, well - deeper pan, deeper pan. My habit.

0:10:56 > 0:10:57We only do massive portions -

0:10:57 > 0:11:00so, we do, like, two kilos of rice for four people. There you go.

0:11:00 > 0:11:03- Well, that was just timed perfect, that broken bit, wasn't it?- Yes!

0:11:03 > 0:11:05Yeah, it's just the perfect place for the salmon.

0:11:05 > 0:11:07- No, that's perfect - it serves four people and a dog.- Yeah!

0:11:07 > 0:11:09LAUGHTER

0:11:11 > 0:11:13- Brilliant.- So, give us the name of this, then.

0:11:13 > 0:11:19OK, this WAS sabzi polo mahi, which is a herbed rice

0:11:19 > 0:11:22with citrus spice-perfumed salmon.

0:11:22 > 0:11:24400 shows and we're still practising.

0:11:29 > 0:11:31Apparently you need a wedge of lemon, as well, to go with it.

0:11:31 > 0:11:33- There you go.- Actually, this is probably...

0:11:33 > 0:11:36Before, it was the full-fat version and now it's got less.

0:11:36 > 0:11:38It's, like, essentially, a low-fat version of it!

0:11:38 > 0:11:39- You get to dive into that. - There you go.

0:11:39 > 0:11:41Tell us what you think of that.

0:11:41 > 0:11:44This is what everyone, every Iranian, is eating around the world.

0:11:44 > 0:11:45- Yeah.- I had it last night.

0:11:45 > 0:11:48- I can see that you guys are not partial on this.- Have one, James.

0:11:48 > 0:11:51- I've eaten one.- Did you?- Yeah. - I never saw you.

0:11:51 > 0:11:53There's not... There's not a great...

0:11:53 > 0:11:55Not that! I'm not... I'm discussing this, not that.

0:11:55 > 0:11:58There's not a great deal to it, is there?

0:11:58 > 0:12:00That'd also work for the rice, wouldn't it?

0:12:00 > 0:12:02There's not a great deal to it that's not on the floor!

0:12:02 > 0:12:05That's just had about seven minutes, that's all you want, yeah?

0:12:05 > 0:12:07Er, yeah - you can give it a little bit longer.

0:12:07 > 0:12:09- Yeah.- Yeah. It depends on the size of the fillet.

0:12:09 > 0:12:10- That salmon's beautiful.- Yeah?- Mm!

0:12:15 > 0:12:16That rice looks so delicious

0:12:16 > 0:12:19I would have quite happily eaten it off the floor. Maybe not.

0:12:19 > 0:12:20Anyway, coming up,

0:12:20 > 0:12:23James cooks tamarind and coconut lamb and vegetable stir-fry

0:12:23 > 0:12:26for Vic Reeves - but first it's over to Rick Stein,

0:12:26 > 0:12:28who is in a race against the tide -

0:12:28 > 0:12:31and watch out, Rick, your feet are getting wet.

0:12:31 > 0:12:34It's a bit frustrating, staying in hotels on holiday

0:12:34 > 0:12:37in places like Italy, India or Thailand.

0:12:37 > 0:12:39I mean, you go to markets

0:12:39 > 0:12:42and you see all the beautiful fresh fish and vegetables

0:12:42 > 0:12:46and you just want to take them back and cook with them -

0:12:46 > 0:12:49but at least you can learn so much just walking around the market

0:12:49 > 0:12:51and talking to the traders.

0:12:51 > 0:12:53Well, you probably don't know what this is -

0:12:53 > 0:12:56it's actually morning glory, and it's used for stir-fries,

0:12:56 > 0:12:58just like we use spinach or pak choi,

0:12:58 > 0:13:01but, here, morning glory - brilliant.

0:13:01 > 0:13:03Look at these! I love these.

0:13:03 > 0:13:04These are called snake beans,

0:13:04 > 0:13:07and I think you're starting to get these in England now.

0:13:07 > 0:13:10I was quite interested, because there's this really good dish I did

0:13:10 > 0:13:13in the last book called Thai fishcakes,

0:13:13 > 0:13:15and I had this letter from Australia saying,

0:13:15 > 0:13:16"You don't know your Thai fishcakes -

0:13:16 > 0:13:18"they don't have beans in them."

0:13:18 > 0:13:21Well, I've just had some in the market, and they do. Hah!

0:13:21 > 0:13:24So, here, look. Look at these.

0:13:24 > 0:13:26Again, we're just beginning to get those in England.

0:13:26 > 0:13:27Now, these are pea aubergines,

0:13:27 > 0:13:31and they're a vital ingredient of a green curry -

0:13:31 > 0:13:33either a chicken or a fish green curry.

0:13:33 > 0:13:34They're slightly bitter.

0:13:34 > 0:13:37I thought they were peas, of course, when I first tasted them,

0:13:37 > 0:13:42but they're not. They're absolutely ideal for any Thai curries.

0:13:42 > 0:13:45Here. There's no English name for these.

0:13:45 > 0:13:46They're like garlic chives.

0:13:46 > 0:13:50They're called cha um - excuse my pronunciation -

0:13:50 > 0:13:52and they use them in little omelettes,

0:13:52 > 0:13:56and they've just got a faintly onion, faintly garlicky taste.

0:13:56 > 0:13:59I think the Australians call these yellow chives -

0:13:59 > 0:14:02but we need these in England. We really do!

0:14:02 > 0:14:04I'm sure you'll know what these are.

0:14:04 > 0:14:10They're kaffir lime leaves - or in Thai - bai makrut.

0:14:10 > 0:14:11How's that?

0:14:11 > 0:14:15Bai means "leaves" and makrut means "kaffir lime".

0:14:15 > 0:14:17No, look at that. I bet you don't know what that is.

0:14:17 > 0:14:20You certainly wouldn't until you tried it.

0:14:20 > 0:14:21It tastes like coriander,

0:14:21 > 0:14:23and it's called bai chi pharong,

0:14:23 > 0:14:25which means "foreign".

0:14:25 > 0:14:26Now, over here...

0:14:28 > 0:14:29I expect you know what that is,

0:14:29 > 0:14:31cos that is turning up in England now -

0:14:31 > 0:14:34it's called kha in Thai, or galangal,

0:14:34 > 0:14:37and it used to be very popular in England, in medieval England,

0:14:37 > 0:14:39but it's died out, but it's coming back now,

0:14:39 > 0:14:43and this is another rhizome called lesser ginger,

0:14:43 > 0:14:45and over here we've got some shredded,

0:14:45 > 0:14:48and you can just go and buy ginger all shredded,

0:14:48 > 0:14:50or this, which is the lesser ginger.

0:14:52 > 0:14:55Tastes like ginger, but much more lemony and not quite so strong.

0:14:55 > 0:14:58Very, very popular in lots of dishes over here.

0:14:58 > 0:14:59Look at these.

0:14:59 > 0:15:02They're called rat's ears, rat ears.

0:15:02 > 0:15:04See? Squeak, squeak, squeak!

0:15:06 > 0:15:08Again, very useful in stir-fries.

0:15:08 > 0:15:10Look at this odd-looking purple paste.

0:15:10 > 0:15:13Now, that's shrimp paste, that's made from dried shrimps.

0:15:14 > 0:15:18Oh, I don't think I can actually tell you what it SMELLS like -

0:15:18 > 0:15:21you wouldn't want to know! And this is red curry paste.

0:15:21 > 0:15:22If you're making a red curry,

0:15:22 > 0:15:25you come to the market, you buy your paste dead easy.

0:15:25 > 0:15:29Now, in the days before chillies arrived in Thailand -

0:15:29 > 0:15:31cos, in fact, chillies came from Mexico,

0:15:31 > 0:15:33via Portugal, to South-East Asia,

0:15:33 > 0:15:36this is what they used for heat - just peppercorns.

0:15:36 > 0:15:39But, of course, what they use now...

0:15:39 > 0:15:41are these. Now, these are bird's eye chillies,

0:15:41 > 0:15:43and these are right up...

0:15:43 > 0:15:45number nine or ten on the heat scale,

0:15:45 > 0:15:47called the Scoville scale.

0:15:47 > 0:15:48Really, really hot.

0:15:48 > 0:15:50You get little bowls of those

0:15:50 > 0:15:53just in a little bit of fish sauce and lime juice

0:15:53 > 0:15:55to eat with all your food. Great.

0:15:56 > 0:15:59I love the heat and tropical scents of Thailand,

0:15:59 > 0:16:02but I must say it's great to get back

0:16:02 > 0:16:05to the purity of light and the quietness of Cornwall...

0:16:07 > 0:16:10..but I still like to cook Thai food in Cornwall.

0:16:10 > 0:16:14I wonder if they'd like to cook Cornish pasties in Thailand.

0:16:14 > 0:16:15I don't think so, somehow.

0:16:17 > 0:16:19But we're dead lucky in England.

0:16:19 > 0:16:22I mean, you can buy the ingredients for most Thai dishes

0:16:22 > 0:16:24in any supermarket.

0:16:24 > 0:16:25Well, this is a John Dory.

0:16:25 > 0:16:27Pretty impressive-looking beast, don't you think?

0:16:27 > 0:16:28Some people say it's ugly.

0:16:28 > 0:16:31I think it just... Well, it may look a bit glum,

0:16:31 > 0:16:32but not ugly.

0:16:32 > 0:16:35Amazingly, a lot of people call it...

0:16:35 > 0:16:37In a lot of countries, it's called the St Peter fish,

0:16:37 > 0:16:41and that's supposed to be the thumbprint of St Peter.

0:16:41 > 0:16:43In fact, they're actually a round fish -

0:16:43 > 0:16:46but look more like a flat fish,

0:16:46 > 0:16:48but they swim towards their prey like that...

0:16:50 > 0:16:51..and they can't be seen.

0:16:51 > 0:16:54God, imagine if that was sort of coming at you,

0:16:54 > 0:16:56you'd know about it pretty...

0:16:56 > 0:16:57Weurgh! OK.

0:16:57 > 0:16:59Anyway, the great thing about John Dory

0:16:59 > 0:17:02is that they're very firm, it makes really good steaks.

0:17:02 > 0:17:04A good, firm, meaty fish.

0:17:04 > 0:17:06Very dense fish, so you'd really have to cook it

0:17:06 > 0:17:08for quite a long time to get the heat through it.

0:17:08 > 0:17:11And ideal for this dish, which I'm now going to cook,

0:17:11 > 0:17:14which we got from Thailand again, from Hua Hin,

0:17:14 > 0:17:20and it's hard fried fish with a red curry sauce.

0:17:20 > 0:17:23First of all, get my pan nice and hot,

0:17:23 > 0:17:25and while I get that hot,

0:17:25 > 0:17:27I just want to talk about the red curry paste

0:17:27 > 0:17:28I'm going to make the sauce with.

0:17:28 > 0:17:31Now, they're all - red curry pastes, they're all from Thailand,

0:17:31 > 0:17:33and all subtly different.

0:17:33 > 0:17:36In this case, we've got turmeric, we've got cumin,

0:17:36 > 0:17:41we've got coriander, shallots, garlic, a little bit of paprika,

0:17:41 > 0:17:44ginger, red chillies,

0:17:44 > 0:17:48Chalky's favourite fish paste, called belacan, that smells so much,

0:17:48 > 0:17:49and lemon grass.

0:17:49 > 0:17:52So, I've wazzed that all up in a mortar and pestle

0:17:52 > 0:17:55to produce that lovely red curry paste,

0:17:55 > 0:17:58and I'll just put a little bit of oil in this pan,

0:17:58 > 0:18:00and fry the curry paste hard.

0:18:02 > 0:18:06Just let that fry till quite a lot of the moisture's been driven off.

0:18:07 > 0:18:09And now some coconut milk.

0:18:09 > 0:18:11About... Just under half a pint, I suppose.

0:18:13 > 0:18:15Stir that around.

0:18:15 > 0:18:17Now, some brown sugar

0:18:17 > 0:18:22and some fish sauce - couple of tablespoons of fish sauce,

0:18:22 > 0:18:25and just leave that to simmer away gently.

0:18:25 > 0:18:28There's only one more ingredient to add at the end of that,

0:18:28 > 0:18:29fresh lime juice.

0:18:29 > 0:18:31It's much better if you can just put freshly squeezed lime juice

0:18:31 > 0:18:32in a sauce like that -

0:18:32 > 0:18:36right at the end, it really lifts the flavour. Fantastic.

0:18:36 > 0:18:38OK, that's nice and thickened up.

0:18:38 > 0:18:39Now, I've only got the one burner,

0:18:39 > 0:18:43so I've got to put the wok with the oil on the top of there.

0:18:43 > 0:18:45Just take my stands over.

0:18:45 > 0:18:47There we go. And on with the wok.

0:18:47 > 0:18:49I don't know if you've noticed, behind me,

0:18:49 > 0:18:52but it happened in another programme I did before, but...

0:18:52 > 0:18:55actually, it takes quite a long time doing these sort of things outdoors,

0:18:55 > 0:18:58because what happens is, you get helicopters coming over,

0:18:58 > 0:19:02then you get a little sort of biplane, you know, whizzing across,

0:19:02 > 0:19:05then somebody starts a strimmer in the lawn over there,

0:19:05 > 0:19:07and you have to go and say, "Look, please cut it off,"

0:19:07 > 0:19:10and then there's an outdoor... you know, little motorboat

0:19:10 > 0:19:11with an outboard motor,

0:19:11 > 0:19:13and all these times you have to stop and wait,

0:19:13 > 0:19:15and meanwhile the blinking tide's coming in,

0:19:15 > 0:19:18and I'm just beginning to get my feet wet, but here we go.

0:19:18 > 0:19:20First one...

0:19:20 > 0:19:22then the other...and that's going to take about two minutes,

0:19:22 > 0:19:24so while they're cooking,

0:19:24 > 0:19:25I'm just going to finish off the sauce,

0:19:25 > 0:19:28which is now nicely reduced,

0:19:28 > 0:19:32and just going to add a little bit of lime juice, there,

0:19:32 > 0:19:33fresh lime juice, as I said.

0:19:33 > 0:19:36That'll give it a real zing.

0:19:36 > 0:19:39OK, I think we're just about there with the fish.

0:19:39 > 0:19:43See, it's all nice and crisped up now, so that's good.

0:19:43 > 0:19:44Nicely fried -

0:19:44 > 0:19:48and there's the other one, butterflied out.

0:19:48 > 0:19:51That looks great.

0:19:51 > 0:19:53And now just to finish the dish.

0:19:55 > 0:19:57If you can't get John Dory like that,

0:19:57 > 0:19:59a steak of cod or monkfish would do.

0:19:59 > 0:20:04And now some sauce - it's lovely and fragrant and sour and hot,

0:20:04 > 0:20:06but, above all, fresh-tasting,

0:20:06 > 0:20:10and a good sprinkle of chopped coriander - just roughly chopped.

0:20:11 > 0:20:13And that's it. OK?

0:20:13 > 0:20:15Do you mind if I go now?

0:20:15 > 0:20:17- WATER SPLASHES - Thanks!

0:20:22 > 0:20:26"Twas brillig and the slithy toves

0:20:26 > 0:20:28"Did gyre and gimble in the wabe."

0:20:28 > 0:20:32That always makes me think of that time between dreaming and waking

0:20:32 > 0:20:34when you're never quite sure where you are.

0:20:34 > 0:20:39When we're making these programmes, we're always thinking about recipes.

0:20:39 > 0:20:43Poor old Dave, he has these dreams where food is all tumbled together

0:20:43 > 0:20:45in strange foreign places.

0:20:45 > 0:20:48Well, it's only a dream, but I was in the walled city in Hong Kong,

0:20:48 > 0:20:49and there was wires...

0:20:49 > 0:20:52You know, there's something about other people's dreams,

0:20:52 > 0:20:54- they're so boring, Dave. - There were wires everywhere,

0:20:54 > 0:20:56rats running around the place,

0:20:56 > 0:20:59and I was undercover, cooking for these gangsters.

0:20:59 > 0:21:01I was doing these fish balls, you know?

0:21:01 > 0:21:05Fish balls with the flavour of basil and lemon zest.

0:21:05 > 0:21:08- What, in Hong Kong?- Yeah.

0:21:08 > 0:21:10What, basil and lemon zest?

0:21:10 > 0:21:13Well, yeah - I mean, I know it doesn't sound like Hong Kong, but...

0:21:13 > 0:21:15- Dream, innit, I suppose? - It was a dream.

0:21:15 > 0:21:16- You want me to cook it?- Yeah.

0:21:16 > 0:21:18- See what it tastes like.- Ugh!

0:21:18 > 0:21:20Anything for a quiet life.

0:21:20 > 0:21:23Well, there's one thing you CAN say about dreams -

0:21:23 > 0:21:25if you've got something on your mind,

0:21:25 > 0:21:27you know, inevitably, you're going to dream about it.

0:21:27 > 0:21:31When we're making these programmes, food is seriously on our mind,

0:21:31 > 0:21:33all the time we're thinking about food,

0:21:33 > 0:21:36so I can sort of understand Dave,

0:21:36 > 0:21:38so I just thought, what a good idea

0:21:38 > 0:21:41to try out what he was dreaming about,

0:21:41 > 0:21:44and see if dreams can bring out the most wonderful dishes,

0:21:44 > 0:21:45the most wonderful stories.

0:21:45 > 0:21:48So, first of all, he said some fish,

0:21:48 > 0:21:50so we'll start off with a bit of cod, I think.

0:21:50 > 0:21:52Just cut that up a little bit.

0:21:55 > 0:21:58And now prawns. Now, he said they should go in with the fish.

0:21:58 > 0:22:00I'm a bit disappointed about that,

0:22:00 > 0:22:02because, you know, I like the texture of prawns -

0:22:02 > 0:22:07but in the spirit of science, we'll do exactly what he said.

0:22:09 > 0:22:10Now an egg.

0:22:10 > 0:22:12The eggs that bind.

0:22:12 > 0:22:17That'll do. Just a little bit of a blend with the fish and the prawns.

0:22:17 > 0:22:20So, one egg, I think, will do. In that goes.

0:22:22 > 0:22:23That'll be great.

0:22:23 > 0:22:27So I'll just empty that out into this bowl -

0:22:27 > 0:22:29and in goes the crab meat,

0:22:29 > 0:22:31and just fold that in nicely.

0:22:31 > 0:22:32Now, he said a bit of breadcrumbs,

0:22:32 > 0:22:35so we'll just put about a couple of handfuls of that in,

0:22:35 > 0:22:38just to bind it up, to make it easy to mould out.

0:22:38 > 0:22:40And now for the flavourings.

0:22:40 > 0:22:43What was it? Lemon. Lemon zest first of all.

0:22:43 > 0:22:46This is obviously a bit of an Italian-cum-Chinese dish.

0:22:46 > 0:22:49The Italian - the lemon zest and the basil,

0:22:49 > 0:22:50the Chinese - well, the balls,

0:22:50 > 0:22:52cos they go in for lots of sort of fish balls.

0:22:52 > 0:22:55So he must've been in a right old turmoil in his bed.

0:22:55 > 0:22:57Poor old Dave!

0:22:57 > 0:22:59So, mix those in. OK.

0:22:59 > 0:23:00That looks about right.

0:23:00 > 0:23:01Just try a little bit...

0:23:03 > 0:23:06Don't do that if you don't like raw fish - but I do.

0:23:06 > 0:23:08Actually, that's tasting pretty good.

0:23:08 > 0:23:10Maybe this has got some potential.

0:23:10 > 0:23:13I mean, you know what dreams are like normally. Forget it.

0:23:14 > 0:23:17You know, sort of "in-your-dreams" pasta.

0:23:17 > 0:23:18OK, I'll just do about six of these.

0:23:18 > 0:23:21I can't be bothered, cos I just want to get on and cook this

0:23:21 > 0:23:23and see what it's like.

0:23:23 > 0:23:25So, we can start making the sauce now.

0:23:25 > 0:23:27First of all, some olive oil...

0:23:27 > 0:23:29and then some garlic.

0:23:29 > 0:23:31There we are. Nice lot of garlic -

0:23:31 > 0:23:32and some onion.

0:23:33 > 0:23:35Plenty of onion...

0:23:35 > 0:23:39and just stir that around a bit, just to get it nice and...

0:23:39 > 0:23:41Translucent's the word.

0:23:42 > 0:23:44And then some nice chopped tomato,

0:23:44 > 0:23:47and we'll use fresh tomatoes here.

0:23:47 > 0:23:50About 15, 20 of them. Stir them round.

0:23:50 > 0:23:53And now some herbs. Now, we'll have some bay leaves.

0:23:53 > 0:23:57Nice, fresh bay leaves - about four of them, I suppose...

0:23:57 > 0:23:59and some fresh thyme.

0:23:59 > 0:24:02Couple of sprigs. That's good.

0:24:02 > 0:24:04Now I think we'll have some vinegar.

0:24:04 > 0:24:07I like a good slug of red wine vinegar in something like this.

0:24:07 > 0:24:10Did he say wine? No, I don't think he did.

0:24:10 > 0:24:12Bit of salt...

0:24:12 > 0:24:13and plenty of pepper...

0:24:16 > 0:24:18..and we just leave that to simmer away.

0:24:19 > 0:24:22So, that's been going for about 20 minutes now

0:24:22 > 0:24:26and, look, it's nice and reduced, and looking absolutely lovely.

0:24:26 > 0:24:29So, I'm just going to force this sauce through the conical strainer

0:24:29 > 0:24:32with the back of a ladle, pushing everything through.

0:24:32 > 0:24:34Quite nice big holes in this conical strainer,

0:24:34 > 0:24:36so a lot of it goes through.

0:24:36 > 0:24:39Only this sort of really rough debris stays behind.

0:24:39 > 0:24:41Just put that back on the heat now

0:24:41 > 0:24:44and just poach off these balls in it.

0:24:44 > 0:24:46Look at that - look at the lovely coating on them, there.

0:24:46 > 0:24:49They'll poach in about three, four, five minutes.

0:24:49 > 0:24:50Not much longer.

0:24:50 > 0:24:52I've just got a big pot of water here.

0:24:52 > 0:24:55Remember, lots and lots of water when you cook pasta.

0:24:55 > 0:24:58This time, tagliatelle. Cooked it for 9 to 10 minutes.

0:24:58 > 0:25:00Well-salted water.

0:25:00 > 0:25:01Then just take that colander

0:25:01 > 0:25:04and pour all the pasta into a nice big bowl,

0:25:04 > 0:25:07ready to put on the fish balls and the sauce...

0:25:07 > 0:25:10and now I think we'll just put four balls on this one.

0:25:10 > 0:25:12It's not a six-ball dish, this.

0:25:12 > 0:25:14I'll just finish this off with a little...

0:25:14 > 0:25:17what we call a chiffonade of basil.

0:25:17 > 0:25:19Look at that - lovely green basil,

0:25:19 > 0:25:22and a good, generous pinch of Parmesan.

0:25:23 > 0:25:25I'm getting quite excited, I really am, about this.

0:25:25 > 0:25:28It looks good. I mean, you know, why not?

0:25:28 > 0:25:29You have meatballs and pasta.

0:25:29 > 0:25:32If they're well made, like these are, of course,

0:25:32 > 0:25:36and pasta perfectly cooked, al dente, why not fish balls?

0:25:36 > 0:25:39Well, this came out of a conversation about a dream,

0:25:39 > 0:25:43and, well, I think you've heard what I think about people's dreams -

0:25:43 > 0:25:44boring!

0:25:44 > 0:25:46But I've never tasted this before.

0:25:46 > 0:25:47Let's just see.

0:25:47 > 0:25:50Excuse this - there's bits of pasta hanging everywhere.

0:25:53 > 0:25:54Hey!

0:25:54 > 0:25:56It's all right.

0:26:01 > 0:26:03Well, that's one way to create new recipes.

0:26:03 > 0:26:05There are so many great Eastern dishes that you can try at home,

0:26:05 > 0:26:08and I've got another one to show you right now

0:26:08 > 0:26:12from my recent trip - it's a coconut tamarind lamb stir-fry.

0:26:12 > 0:26:16It uses...basically this lovely loin of lamb that we have here,

0:26:16 > 0:26:19which is kind of the same as a sirloin of beef, really.

0:26:19 > 0:26:21Obviously it's a smaller piece -

0:26:21 > 0:26:22but I'm going to stir-fry that with tamarind,

0:26:22 > 0:26:24which we've got in there, coconut milk,

0:26:24 > 0:26:26some mizuna leaves, which is different -

0:26:26 > 0:26:27you can get these from supermarkets now,

0:26:27 > 0:26:29these little mizuna leaves.

0:26:29 > 0:26:30Different... Try it

0:26:30 > 0:26:32Grow it at home, Vic, as well.

0:26:32 > 0:26:33Very different to rocket -

0:26:33 > 0:26:36not as peppery, but a different sort of taste, I think, really good.

0:26:36 > 0:26:39- It's a weak rocket? - Yes, it is like a weak rocket,

0:26:39 > 0:26:41but I think it's a great, great herb, that.

0:26:41 > 0:26:42Then we've got some cabbage,

0:26:42 > 0:26:44all manner of things to put into a stir-fry.

0:26:44 > 0:26:48Basically, thinly slice our lamb and stir-fry that together,

0:26:48 > 0:26:50and then take it out and let it rest,

0:26:50 > 0:26:52and then stir-fry the rest of the stuff.

0:26:52 > 0:26:54I think that I cooked this this week.

0:26:54 > 0:26:56- Did you?- Yeah. On Monday or Tuesday, I think.

0:26:56 > 0:26:58Cos you do all of the cooking at home, don't you?

0:26:58 > 0:27:00Yeah. Well, not all of it.

0:27:00 > 0:27:01No, Nancy cooked last night.

0:27:01 > 0:27:03- Right.- She made a cowboy pie, which was very good.

0:27:03 > 0:27:04Right!

0:27:04 > 0:27:06A cowboy pie?

0:27:06 > 0:27:09- Minced beef.- Minced beef, OK. - Beans, haricot beans.

0:27:09 > 0:27:11All right, OK.

0:27:11 > 0:27:12Bit of that in there,

0:27:12 > 0:27:14and we throw all that lot in.

0:27:14 > 0:27:16We stir-fry this very, very hot.

0:27:16 > 0:27:19That's probably a bit too hot!

0:27:19 > 0:27:22We just get a bit of colour on that...

0:27:22 > 0:27:23and that's off.

0:27:24 > 0:27:28- So, Vic Reeves, this is your life. - Yes, please.

0:27:28 > 0:27:30- Born James Moir.- Yeah.

0:27:30 > 0:27:34Father, grandfather, same name, same birthday.

0:27:34 > 0:27:35- Yes.- How weird is that?

0:27:35 > 0:27:37- Yes, I know. All from Leeds. - All from Leeds.

0:27:37 > 0:27:41- Failed all exams at school, apart from art.- That's right,

0:27:41 > 0:27:45but that was in 1975, and the whole nation failed.

0:27:45 > 0:27:47- It was...- What do you mean... - No, it was!

0:27:47 > 0:27:51I mean, the amount of work I put into my history, geography,

0:27:51 > 0:27:54and I should have won. I should have been...

0:27:54 > 0:27:56A crown should have been awarded to me,

0:27:56 > 0:27:57the amount of work I put into that.

0:27:57 > 0:28:00- I got a grade 5. - Fast-forward ten years,

0:28:00 > 0:28:01the same thing was happening -

0:28:01 > 0:28:04- in 1988 I failed cookery at school...- Yeah.

0:28:04 > 0:28:06..and the only exam that I passed was art -

0:28:06 > 0:28:09but passing just art was enough qualification

0:28:09 > 0:28:11to get you in an art college, be a mechanic or be a chef.

0:28:11 > 0:28:13Yeah, that's all I wanted to do.

0:28:13 > 0:28:15- Yeah!- I ended up being a mechanic.

0:28:15 > 0:28:16I wanted to go to art school -

0:28:16 > 0:28:18but questions were raised that year,

0:28:18 > 0:28:22- let me tell you, in Parliament. - In Parliament!

0:28:22 > 0:28:25- That's nicely done.- So, why did you pursue art as a career, then?

0:28:25 > 0:28:28- Cos you're doing it now. - Well, I'm doing it now...

0:28:28 > 0:28:31- You've had all these exhibitions. - ..but, like, when I grew up,

0:28:31 > 0:28:33the thing to do was to get a job,

0:28:33 > 0:28:36and get something that was going to last for a while.

0:28:36 > 0:28:39- So, my dad said to go and work in a factory.- Yeah.

0:28:39 > 0:28:41So, I did for about four years,

0:28:41 > 0:28:44and decided that this isn't what I want to do,

0:28:44 > 0:28:47I'm not going to spend the rest of my life doing this, so I fled.

0:28:47 > 0:28:49- Right.- Without finishing the apprenticeship.

0:28:49 > 0:28:52We might have come from the same sort of area in Yorkshire,

0:28:52 > 0:28:55cos I was told when I was a kid that you couldn't pursue art as a career,

0:28:55 > 0:28:57that was the only exam that I passed,

0:28:57 > 0:28:59cos all the wealthy artists were all dead.

0:28:59 > 0:29:02- Well, my dad said... - You had to get a proper job.

0:29:02 > 0:29:03- Yeah, exactly.- Yeah.

0:29:03 > 0:29:06He said, "Do you know any artists who have been successful?"

0:29:06 > 0:29:08So, I said "Well, Andy Warhol,"

0:29:08 > 0:29:10he said, "Pfft, look at him!"

0:29:10 > 0:29:12- David Hockney.- Yeah!

0:29:12 > 0:29:15So, it wasn't really the done thing. It was, "Go and get a job,"

0:29:15 > 0:29:17but my dad did say later on,

0:29:17 > 0:29:20he wished he'd said, "Yeah, go to art school."

0:29:20 > 0:29:21Which I did do eventually.

0:29:21 > 0:29:25But comedy came about - you were a group of kids messing around.

0:29:25 > 0:29:28- Is that where you fell in love with it?- Yeah.

0:29:28 > 0:29:30Yes, we messed about.

0:29:30 > 0:29:33There were five of us, five mates, called the Fashionable Five.

0:29:33 > 0:29:37We were a kind of a musical group, but more of an, um...

0:29:37 > 0:29:38an adventure group!

0:29:38 > 0:29:41- Adventure group! - We used to have fun.

0:29:41 > 0:29:43- Right.- That's what it was all about.

0:29:43 > 0:29:46- Right.- You know, having fun as a teen.

0:29:46 > 0:29:49How did you break away from that and then go into stand-up?

0:29:49 > 0:29:52Cos you started off with a one-man tour, didn't you?

0:29:52 > 0:29:55Well, it wasn't a tour - it wasn't really stand-up, either.

0:29:55 > 0:29:56I left art school,

0:29:56 > 0:30:01I kind of put on what I considered to be a bit of performance art

0:30:01 > 0:30:04- on a stage in a pub in south London.- Right!

0:30:04 > 0:30:06The Goldsmiths Tavern - and it was...

0:30:06 > 0:30:10- I called it Vic Reeves' Big Night Out.- Right.

0:30:10 > 0:30:14So... It was different every week. It wasn't really stand-up -

0:30:14 > 0:30:16- it wasn't a routine.- Yeah.

0:30:16 > 0:30:18It was just like, "Let's have fun."

0:30:18 > 0:30:20Wasn't that where you met Bob?

0:30:20 > 0:30:22Yeah, he was in the audience. People say he was heckling,

0:30:22 > 0:30:24but I don't think Bob's ever heckled in his life.

0:30:24 > 0:30:27He was just there, as a mate - a mate of a mate,

0:30:27 > 0:30:28and I said to him,

0:30:28 > 0:30:31"Here, do you fancy coming on the stage next week

0:30:31 > 0:30:33"and saying these lines?"

0:30:33 > 0:30:36I think he had to give me a cheque

0:30:36 > 0:30:39for all the marvellous work I'd done for some charity,

0:30:39 > 0:30:40which was a big con.

0:30:42 > 0:30:45That was all... I said, "Here, you bring this massive cheque on,

0:30:45 > 0:30:47"and I'll boast about it."

0:30:47 > 0:30:50How did TV come about from that, then? Putting the two together?

0:30:50 > 0:30:54Well, we went from there to the Albany Empire,

0:30:54 > 0:30:56which is a bigger theatre, which held about 350 people,

0:30:56 > 0:30:58and we did the same thing.

0:30:58 > 0:31:01- We had a show which was about three hours long...- Right.

0:31:01 > 0:31:05- ..of very...mixed content...- Right!

0:31:05 > 0:31:07..and it was different every week.

0:31:07 > 0:31:10So, I put on six, and then a lot of people turned up,

0:31:10 > 0:31:11and then there was a gap,

0:31:11 > 0:31:14and then another series of six of these live shows,

0:31:14 > 0:31:17and word got out, and people were coming from all around the country,

0:31:17 > 0:31:19- so word got out...- Yeah.

0:31:19 > 0:31:22..and then Jonathan Ross was down,

0:31:22 > 0:31:25- and then Jools Holland, you know. - Yeah.

0:31:25 > 0:31:27It was kind of... You know, word got about,

0:31:27 > 0:31:31and then eventually there was Channel 4 and Alan Yentob...

0:31:31 > 0:31:33So, Michael Grade and Alan Yentob

0:31:33 > 0:31:35were in the audience one night,

0:31:35 > 0:31:37and they both wanted us to do a...

0:31:37 > 0:31:40That's sort of the total mix of stuff,

0:31:40 > 0:31:42that you never know what's going to happen,

0:31:42 > 0:31:45has followed you - you know, Shooting Stars,

0:31:45 > 0:31:48- Vic and Bob... - It was unbounded enthusiasm.

0:31:48 > 0:31:52As a guest, you really haven't got a clue what's about to happen.

0:31:52 > 0:31:54Well, you've been a guest,

0:31:54 > 0:31:56and we don't let anyone know what's happening.

0:31:56 > 0:31:59A lot of these panel shows, they let people know what's up,

0:31:59 > 0:32:02- and give them, almost, lines to read...- Yeah.

0:32:02 > 0:32:05but on our show you haven't a clue what's going to happen.

0:32:05 > 0:32:06You definitely haven't got a clue -

0:32:06 > 0:32:09but that spirit's still there with the new thing you're doing now...

0:32:09 > 0:32:12- The...- ..and the kids, but adults can watch it, as well.

0:32:12 > 0:32:13The Ministry Of Curious Stuff.

0:32:13 > 0:32:15Tell us how that came about, then.

0:32:15 > 0:32:18I did a book about two years ago

0:32:18 > 0:32:22called Vic Reeves' Vast Encyclopaedia Of World Knowledge,

0:32:22 > 0:32:24which was full of semi-truths, and it kind of...

0:32:24 > 0:32:27So, someone at the Beeb said,

0:32:27 > 0:32:31"Shall we make a TV show out of this for kids?"

0:32:31 > 0:32:33- Yeah.- That's how it started.

0:32:33 > 0:32:35Then it developed into what it is now,

0:32:35 > 0:32:41which is...I'm the minister of this government department

0:32:41 > 0:32:45who finds out information from the kids

0:32:45 > 0:32:51and then explains it via the gift of sketches and nonsense.

0:32:51 > 0:32:54With the help of other people - cos you've got Dan Skinner, as well.

0:32:54 > 0:32:56Yeah. Dan Skinner, who's Angelos in Shooting Stars.

0:32:56 > 0:32:58- Yeah.- He's playing Captain Length-Width.

0:32:58 > 0:33:00He's brilliant in it, I have to say.

0:33:00 > 0:33:03He's great. We've got a good kind of rapport thing.

0:33:03 > 0:33:06- It's quite an old-fashioned type of comedy...- Yeah.

0:33:06 > 0:33:08..that we do in it. I mean, it's good for adults -

0:33:08 > 0:33:10it's good for kids, but it's good for adults.

0:33:10 > 0:33:15It's quite an old-fashioned cross-talk, '50s radio style.

0:33:15 > 0:33:17This is for CBBC, is it?

0:33:17 > 0:33:20- CBBC?- It's CBBC, yeah. On, um...

0:33:20 > 0:33:24Well, actually, it's repeated, it's on Sundays at nine o'clock.

0:33:24 > 0:33:27So, tomorrow morning, just after now.

0:33:27 > 0:33:29Just after now, there you go!

0:33:29 > 0:33:30Right, I've got everything in there.

0:33:30 > 0:33:32The lamb's gone back in, we've got the tamarind,

0:33:32 > 0:33:36the coconut milk, everything's gone back in there.

0:33:36 > 0:33:38Now, as well as all that, like I said, you're an author,

0:33:38 > 0:33:42the artist, with all of your shows, and doing your bits and pieces -

0:33:42 > 0:33:46but you're starting your comedy show. Tell us about that.

0:33:46 > 0:33:49- Is it one-man stand-up, or... - Well, we're going to do...

0:33:49 > 0:33:54We haven't done a live tour for, I think, 15 years,

0:33:54 > 0:33:55probably more than 15 years,

0:33:55 > 0:33:59so we're going to try some stuff out in Leeds

0:33:59 > 0:34:04at the Leeds City Varieties in March.

0:34:04 > 0:34:08- We're going to do three days there and try some stuff out.- Right.

0:34:08 > 0:34:11I was thinking we would try different - old characters...

0:34:11 > 0:34:13something old, something new -

0:34:13 > 0:34:15but I was thinking for merchandise,

0:34:15 > 0:34:18I've been doing quite a bit of pottery recently,

0:34:18 > 0:34:22- I might...- You're making your own range?- ..make some mugs,

0:34:22 > 0:34:25and instead of merchandise selling T-shirts and that,

0:34:25 > 0:34:26I fancy having a craft stall.

0:34:27 > 0:34:31- So, like, have handmade mugs. - Yeah, that's a good idea.

0:34:31 > 0:34:34- Macrame hats.- Yeah!

0:34:34 > 0:34:36You could sell some of your chutneys.

0:34:36 > 0:34:38Yeah, that'd be quite good!

0:34:38 > 0:34:39There we go.

0:34:39 > 0:34:41There we go, we've got the lamb there,

0:34:41 > 0:34:43- and best of luck with that. - That looks good.

0:34:43 > 0:34:45What's that you've put it on?

0:34:45 > 0:34:46Banana leaf.

0:34:46 > 0:34:49That local ingredient to Yorkshire(!)

0:34:51 > 0:34:52Could you eat that?

0:34:52 > 0:34:54No. I wouldn't eat it.

0:34:54 > 0:34:56They normally wrap it up and cook fish in it.

0:34:56 > 0:34:58This looks like one I made earlier this week,

0:34:58 > 0:35:00but let's see if you can do any better.

0:35:00 > 0:35:02- Oh, look at that. That's nice. - Lamb's still pink, see?

0:35:02 > 0:35:03I'll have a bit of that, and that..

0:35:03 > 0:35:06You cook it and literally put it back in after...

0:35:06 > 0:35:07I love tamarind.

0:35:11 > 0:35:13It's quite minty.

0:35:13 > 0:35:14Yep.

0:35:14 > 0:35:19It's got quite an English thing going on about it as well,

0:35:19 > 0:35:21- with that mint...- It is cooked by a Yorkshireman, yeah.

0:35:21 > 0:35:24The only thing English in there's the lamb and the mint,

0:35:24 > 0:35:26but other than that it's not far off.

0:35:29 > 0:35:30So there you go.

0:35:30 > 0:35:33A GCSE in art will get you into cooking or comedy apparently -

0:35:33 > 0:35:34why wouldn't it?

0:35:34 > 0:35:37Now, today we're taking a look back at some of the tastiest recipes

0:35:37 > 0:35:39from the Saturday Kitchen archives,

0:35:39 > 0:35:42and we have barely scratched the surface, so don't go anywhere.

0:35:42 > 0:35:45Up next, Will Holland, who decided to keep it simple

0:35:45 > 0:35:46and cook a souffle.

0:35:46 > 0:35:48Welcome back, Mr Will Holland.

0:35:48 > 0:35:50- Hello, hello. - Now, souffle - this is the souffle,

0:35:50 > 0:35:51you've just made these two minutes ago.

0:35:51 > 0:35:54I've just made those. We're going to put them straight in

0:35:54 > 0:35:56and then do the whole process so there's not any sort of...

0:35:56 > 0:35:59In the oven. 350 centigrade, 170 Fahrenheit,

0:35:59 > 0:36:01gas mark 4, eight minutes.

0:36:01 > 0:36:05- Eight minutes.- And I'm going to put the timer on.- Get the timer on.

0:36:05 > 0:36:07- And don't open the oven door. - That's it.

0:36:07 > 0:36:09Don't keep going over there and checking if they're all right.

0:36:09 > 0:36:12Right, what I'm doing first of all, cos I need to get this going,

0:36:12 > 0:36:13is sugar and water.

0:36:13 > 0:36:15We're just going to make a syrup.

0:36:15 > 0:36:18So you're quite confident in these sort of souffles?

0:36:18 > 0:36:21I think the thing is there's a lot of kind of...

0:36:21 > 0:36:22You know, people at home

0:36:22 > 0:36:24are a little bit scared about it, basically,

0:36:24 > 0:36:26and there's no need to be scared,

0:36:26 > 0:36:28and that's what I'm going to show you today.

0:36:28 > 0:36:30Why are you looking nervous? JAMES LAUGHS

0:36:30 > 0:36:33- Famous last words.- Right, we're going to use the softened butter.

0:36:33 > 0:36:37- Explain to us what the syrup is, then.- The syrup's in here.

0:36:37 > 0:36:38We're going to get that to...

0:36:38 > 0:36:41- If we're getting technical, we're going to take it to 121.- Yeah.

0:36:41 > 0:36:44- Which is soft ball on the sugar thermometer.- Which is soft ball.

0:36:44 > 0:36:46But to you, me, and everyone at home,

0:36:46 > 0:36:48we're going to boil it until it's syrupy.

0:36:48 > 0:36:50On a sugar thermometer, you'll have 121 degrees.

0:36:50 > 0:36:53- Sugar and water boils more than boiling water.- Right.

0:36:53 > 0:36:55Boiling water stops at 100 - you put sugar in it,

0:36:55 > 0:36:59it'll continue to heat up to 160, 170 degrees.

0:36:59 > 0:37:02- OK.- And it's 121. On the sugar thermometer it's soft ball.

0:37:02 > 0:37:03So that's one part of the base

0:37:03 > 0:37:05that's going there, the syrup, James,

0:37:05 > 0:37:06and then in here, I've got cornflour...

0:37:06 > 0:37:08- Yep.- ..and red wine.

0:37:08 > 0:37:11Often when you're making souffles, you'd make it out of a custard base,

0:37:11 > 0:37:14but this is the first time I've seen it with...

0:37:14 > 0:37:17Well, cornflour, you can do it with creme pat, or creme patissiere.

0:37:17 > 0:37:19Yeah, there's two ways, as you said,

0:37:19 > 0:37:22the custard base and then there's this version,

0:37:22 > 0:37:23which is cornflour.

0:37:23 > 0:37:25So all I've done is mixed cornflour and red wine.

0:37:25 > 0:37:27And because I want it to be

0:37:27 > 0:37:29a really, really intense red wine flavour,

0:37:29 > 0:37:32- I've gone for a red wine with plenty of oomph.- Oomph.

0:37:32 > 0:37:37So, something big. Rioja, Merlot.

0:37:37 > 0:37:39- Shiraz...- Like a good Saint Emilion, something like that?

0:37:39 > 0:37:41Saint Emilion, something that's just...

0:37:41 > 0:37:45Something that's big and plenty of... Packs a good punch.

0:37:45 > 0:37:49Right, when you're doing the souffle moulds for Will here,

0:37:49 > 0:37:52what you do is you basically take the butter

0:37:52 > 0:37:55and you make the lines up the side of the dish.

0:37:55 > 0:37:59They're supposed to make the souffle rise up the side of the dish.

0:37:59 > 0:38:01Yeah. Onwards and upwards.

0:38:01 > 0:38:03- So...- Rather than just rub butter...

0:38:03 > 0:38:06I really, really think it's mumbo-jumbo, that kind of thing.

0:38:06 > 0:38:09Mumbo-jumbo? Why don't you make one upwards, one downwards,

0:38:09 > 0:38:12see which one is going to rise more, you know, because...

0:38:12 > 0:38:16It's a Michelin belief. They want you to believe that kind of thing,

0:38:16 > 0:38:20- Michelin-star establishments. - Oh, I see.- Anyway...

0:38:20 > 0:38:22I've done it how you wanted it.

0:38:22 > 0:38:24- Up the side. - That's it. Do it my way.

0:38:24 > 0:38:26You can do it how you want.

0:38:26 > 0:38:29So when the sugar gets to that kind of nice syrupy consistency,

0:38:29 > 0:38:33I'm going to take it out the pan to stop it at that temperature.

0:38:33 > 0:38:34I've got our egg whites here.

0:38:34 > 0:38:37These again are the packet, pasteurised egg whites.

0:38:37 > 0:38:41Yeah, we're going to use pasteurised so that Jodie can enjoy the souffle.

0:38:41 > 0:38:43- I don't want to give you... - How exciting. Thank you.

0:38:43 > 0:38:45..partially cooked eggs.

0:38:45 > 0:38:46Whip these up, no sugar yet,

0:38:46 > 0:38:48I'm going to add those a little bit later.

0:38:48 > 0:38:52- What have we got going on in there? - The cornflour and the red wine mix.

0:38:52 > 0:38:54Just need to bring it to the boil,

0:38:54 > 0:38:57and you can see how thick it comes, very, very quickly.

0:38:57 > 0:38:59It's only been on there for a minute and a half, two minutes.

0:38:59 > 0:39:00You need to keep whisking this,

0:39:00 > 0:39:02particularly with the cornflour in it.

0:39:02 > 0:39:04Yeah, we don't want it to be lumpy.

0:39:04 > 0:39:05As soon as it's...

0:39:06 > 0:39:08- This is Rioja we've used in there.- OK.

0:39:08 > 0:39:12- Going to pour that in. - Soon as it comes to the boil,

0:39:12 > 0:39:16out it comes, you can see how thick it is.

0:39:16 > 0:39:17Get all of that out,

0:39:17 > 0:39:19and then get the whisk in there again

0:39:19 > 0:39:22and just whisk the syrup and the red wine mix together.

0:39:22 > 0:39:24That's it, that's the finished base, it's as simple as that.

0:39:24 > 0:39:27Now, tell us about Ludlow - amazing place,

0:39:27 > 0:39:30famous for wonderful antique shops, great food...

0:39:30 > 0:39:33Of course. The foodie hotspot.

0:39:33 > 0:39:35It's a very, very famous place for food.

0:39:35 > 0:39:37I'm just going to pop this in the fridge.

0:39:37 > 0:39:39I'm going to throw in my sugar.

0:39:40 > 0:39:42Get this done as quick as possible.

0:39:43 > 0:39:46Because when we make the souffle, it needs to be cold.

0:39:46 > 0:39:49But, yeah, Ludlow, it's a fantastic food destination.

0:39:49 > 0:39:51There's great restaurants,

0:39:51 > 0:39:54but it's also the kind of... The culture and town of food,

0:39:54 > 0:39:56you know, the butcher's and the baker's,

0:39:56 > 0:39:58and we've got a fantastic food festival

0:39:58 > 0:40:00that happens every year in September.

0:40:00 > 0:40:03- Yeah, which you're doing, of course. - Well, I'm not doing it.

0:40:03 > 0:40:06It's been going for a lot longer than I've been in town, but it's...

0:40:06 > 0:40:11I think it's its 17th year this year, which is just incredible.

0:40:11 > 0:40:14So, for each souffle... I'm just going to give that a quick whisk.

0:40:14 > 0:40:17- Have you got another whisk?- Yeah, I've got a whisk.- I'll use this one.

0:40:17 > 0:40:18Another one.

0:40:18 > 0:40:23It's really important that the base is cold when you make the souffle.

0:40:23 > 0:40:26Would you like a Kenny Atkinson whisk or a normal whisk?

0:40:26 > 0:40:27You said that, not me.

0:40:27 > 0:40:29Kenny won't be watching anyway.

0:40:29 > 0:40:30Right.

0:40:32 > 0:40:34Cos it sets up, it's basically turned into a jelly.

0:40:34 > 0:40:38- So that's what we want. So, a couple of tablespoons per souffle.- Yeah.

0:40:41 > 0:40:44- Ludlow, it's famous for, obviously, Shaun Hill.- Shaun Hill.

0:40:44 > 0:40:46Merchant House, that kind of thing.

0:40:46 > 0:40:48Shaun Hill was the pioneer,

0:40:48 > 0:40:49he was the original,

0:40:49 > 0:40:51and I'm just there to...

0:40:51 > 0:40:53fly the flag.

0:40:53 > 0:40:54But it is great.

0:40:54 > 0:40:58So many great produce, or so many great suppliers of great produce,

0:40:58 > 0:40:59literally within the area.

0:40:59 > 0:41:02Yeah, it's a rich area

0:41:02 > 0:41:04for all things lovely.

0:41:04 > 0:41:09At the moment someone's actually rearing suckling pigs for me,

0:41:09 > 0:41:11so I've got a farmer that's actually...

0:41:11 > 0:41:14I go and the pigs have already got my name on them

0:41:14 > 0:41:16as they're running around the yard.

0:41:16 > 0:41:18I don't think they know it!

0:41:18 > 0:41:20- They're all called Will. - Yeah, exactly.

0:41:20 > 0:41:21They've got a tag on there.

0:41:21 > 0:41:23So you're whisking this with a whisk.

0:41:23 > 0:41:24I always do souffle like this,

0:41:24 > 0:41:27but often a lot of people mainly use the spatula and fold it in.

0:41:27 > 0:41:30- It's much quicker this way. - Listen, this is... This is...

0:41:30 > 0:41:35I don't want to say it's a foolproof recipe - yet.

0:41:35 > 0:41:37- Right. Yet.- But you can be...

0:41:37 > 0:41:41- Doesn't look like at the moment it is.- But you can be pretty...

0:41:41 > 0:41:44- Pretty...brutal with it. - Robust with it.

0:41:44 > 0:41:46- So use the whisk. - It's the cornflour that's...

0:41:46 > 0:41:49Yeah, the cornflour's nice and hard. Did you sugar those as well?

0:41:49 > 0:41:50Yes, they've been sugared.

0:41:50 > 0:41:53Excellent. So I'm just going to grab a spoon.

0:41:53 > 0:41:54But, yeah, instead of using...

0:41:54 > 0:41:57Don't be afraid about getting your arm in there

0:41:57 > 0:41:59and just really, really incorporating

0:41:59 > 0:42:01the meringue, essentially, and the base.

0:42:01 > 0:42:04Now, you make these before service, don't you?

0:42:04 > 0:42:05So if you're doing a dinner party...

0:42:05 > 0:42:07Yeah, these are brilliant for at home.

0:42:07 > 0:42:09Because of the cornflour it's quite a sturdy mix,

0:42:09 > 0:42:12so you don't have to make it and cook them straightaway.

0:42:12 > 0:42:15You can make them a good couple of hours before.

0:42:15 > 0:42:17And just pop them in the fridge?

0:42:17 > 0:42:18Yeah, put them in the fridge.

0:42:18 > 0:42:22So you've got your dessert ready to go, basically.

0:42:22 > 0:42:26And soon as it's pudding time, pop them in the oven,

0:42:26 > 0:42:28eight minutes or so.

0:42:29 > 0:42:31Now, you've got to be careful not to...

0:42:31 > 0:42:34You press it round the edges with a palette knife, don't you, really?

0:42:34 > 0:42:37Yeah, I'll show you. I'll just get this other one in there as well.

0:42:37 > 0:42:41But that's the one key bit with it, is not to...

0:42:41 > 0:42:43Any area of the ramekin that's not got butter and sugar on it,

0:42:43 > 0:42:45that's where it'll stick.

0:42:45 > 0:42:47- That's why you got me to do it, and blame me.- Yeah, that's it.

0:42:47 > 0:42:50It was the poorly buttered moulds, wasn't it?

0:42:50 > 0:42:51That'll the one!

0:42:51 > 0:42:53But use a palette knife

0:42:53 > 0:42:58and just smooth it off like that.

0:42:59 > 0:43:01Now, I know you're a keen cook, Jodie.

0:43:01 > 0:43:03Ever tried making a souffle for a dinner party?

0:43:03 > 0:43:05Erm...

0:43:05 > 0:43:09Oh, God, it's very dangerous, isn't it, souffle for a dinner party?

0:43:09 > 0:43:10And especially with the old AGA.

0:43:10 > 0:43:14But I've got someone at home that's a fantastic cook,

0:43:14 > 0:43:18called Rachael, and she did a cheese souffle the other day

0:43:18 > 0:43:21- and it was brilliant.- Was it?

0:43:21 > 0:43:24Yeah. So I do love them. But I'm a roast girl.

0:43:24 > 0:43:27- I can do a roast for a dinner party. - Sounds good to me.

0:43:27 > 0:43:29But, yeah, souffle - I'd get a bit nervous.

0:43:29 > 0:43:31You've got 30 seconds left, Will,

0:43:31 > 0:43:33so you can show us how to finish those off.

0:43:33 > 0:43:35You've just gone round the edge.

0:43:35 > 0:43:37All I've done is wipe my thumb around the edge,

0:43:37 > 0:43:39and the temptation is not to...

0:43:39 > 0:43:40Not to lick your thumb at that stage.

0:43:40 > 0:43:44- And that just stops the souffle mix from sticking to the edge.- Right.

0:43:44 > 0:43:46Now, you just pop them in the fridge as they are now?

0:43:46 > 0:43:48In the fridge as they are,

0:43:48 > 0:43:50and then they can go in the oven when you're ready.

0:43:50 > 0:43:51And what you've done for me, James,

0:43:51 > 0:43:53is just make this small berry salad.

0:43:53 > 0:43:55It's really nice, like you said,

0:43:55 > 0:43:58with all the fruits coming out of your garden.

0:43:58 > 0:44:01- Yep.- Yeah, we've just got a bit of creme fraiche,

0:44:01 > 0:44:03some mint chopped through it,

0:44:03 > 0:44:05and I put a little squeeze of lemon in there as well,

0:44:05 > 0:44:07the lemon really brings out the flavour. And then...

0:44:07 > 0:44:10- Do you want to get them out? - And a little bit of basil as well.

0:44:10 > 0:44:12- You get them out and I'll lift it onto the plate.- Dun-dun-dun!

0:44:12 > 0:44:14- Yeah!- The moment of truth. - So there you go.

0:44:14 > 0:44:17- Right, that's it, bang on. - I heard the eight minutes.

0:44:17 > 0:44:19- Eight minutes.- They look good.

0:44:19 > 0:44:21They look pretty good to me, don't they, those?

0:44:21 > 0:44:24- They look pretty, pretty good. - Look at those.- Look at that.

0:44:24 > 0:44:27- There you go.- Going to just burn our little fingers...- Hot hands!

0:44:27 > 0:44:30There we go. I'm happy with that.

0:44:30 > 0:44:32So it's a good job they did work,

0:44:32 > 0:44:34because you've brought something with you

0:44:34 > 0:44:36that's very special this morning, whose birthday it is.

0:44:36 > 0:44:39Yeah. It's my mum's birthday today, I've brought her as a special guest,

0:44:39 > 0:44:42so not only have I made a souffle live on telly,

0:44:42 > 0:44:44I've also brought my mum because it's her birthday.

0:44:44 > 0:44:45Happy birthday, Mum!

0:44:45 > 0:44:48She didn't want to be on camera, but happy birthday.

0:44:48 > 0:44:50Your boy did good. Remind us what that is again.

0:44:50 > 0:44:52Red wine souffle with berries and creme fraiche.

0:44:52 > 0:44:56How chuffed do you look. Look at that. You lucky thing.

0:44:56 > 0:44:57That one's for Galton!

0:45:01 > 0:45:03He's pretty good at this game. There you go.

0:45:03 > 0:45:06- I'll bring this other one over. - They're all works of art.

0:45:06 > 0:45:12- I feel ashamed to... Both of us.- You can dive in, it's pasteurised eggs.

0:45:12 > 0:45:16- Silvena, there you go. Dive into that one.- This is gorgeous.

0:45:16 > 0:45:20Someone tried it yesterday and they said it was like eating

0:45:20 > 0:45:24- hot red wine marshmallow. So, if you imagine that...- Oh, my word!

0:45:24 > 0:45:27- Beautiful.- It's not as good as the meringue, though, really.

0:45:27 > 0:45:29- Of course, never, never. - Come on, Jodie, which one?

0:45:29 > 0:45:32- 20 quid, give me a drink with that. - Do you know what I mean?

0:45:32 > 0:45:33That is seriously good.

0:45:33 > 0:45:36I was wondering what the wine is going to be like,

0:45:36 > 0:45:38- but it has a delicious sourness to it.- Yes, because...

0:45:38 > 0:45:39It's incredible, the acidity,

0:45:39 > 0:45:42and how beautifully it works with the egg white.

0:45:42 > 0:45:45It's not as good as the meringue, but it's all right.

0:45:50 > 0:45:53There you go. A foolproof souffle recipe but don't hold me to that.

0:45:53 > 0:45:56Now over to the man, the myth, the legend.

0:45:56 > 0:45:59Of course, there's only one man we could be talking about.

0:45:59 > 0:46:01It's the fantastic Keith Floyd. Take it away, Keith.

0:46:07 > 0:46:10Despite global critical acclaim and financial success

0:46:10 > 0:46:13of our little programme, the BBC still adopt

0:46:13 > 0:46:15a very parsimonious attitude towards our budget.

0:46:15 > 0:46:17And I still have to beg,

0:46:17 > 0:46:21borrow or even steal a kitchen for my little cooking sketches.

0:46:21 > 0:46:25So, I sent one of my researchers out, and I said, "Get me a typical

0:46:25 > 0:46:28"Texan home, you know, something modest, something quite ordinary."

0:46:28 > 0:46:30Well, he was a Texan, so he came up with this.

0:46:30 > 0:46:32He thought this was quite ordinary.

0:46:32 > 0:46:34The chap who owns it is only a multimillionaire.

0:46:34 > 0:46:36But what is Texas all about?

0:46:36 > 0:46:39It's about Apaches, vigilantes, longhorn cattle,

0:46:39 > 0:46:41Lone Ranger, Rin Tin Tin,

0:46:41 > 0:46:44politics slightly to the right of Vlad the Impaler.

0:46:44 > 0:46:47Also, it's about chandeliers, dining tables, and clothes.

0:46:47 > 0:46:50As you see, I haven't changed my image a jot.

0:46:50 > 0:46:53America hasn't affected me one little bit.

0:46:53 > 0:46:56I mean, note the pigskin jacket, note the snakeskin boots,

0:46:56 > 0:46:58note the little medallion. But it's only rock and roll.

0:46:58 > 0:47:01Anyway, we're in the kitchen, so let's go and do some business.

0:47:01 > 0:47:04Here what we're going to do is what they all do in Texas,

0:47:04 > 0:47:06is grill some steak and make a barbecue sauce.

0:47:06 > 0:47:08And have a little slurp.

0:47:08 > 0:47:11First of all, straight to business on the ingredients for

0:47:11 > 0:47:12a Texan barbecue sauce.

0:47:12 > 0:47:16Butter, pepper, onions,

0:47:16 > 0:47:18Worcester-CESTER-SHIRE sauce,

0:47:18 > 0:47:21malt vinegar, lemon juice, Tabasco,

0:47:21 > 0:47:25sugar, water, garlic, and catsup.

0:47:25 > 0:47:27All I have to do, cos it is terribly simple,

0:47:27 > 0:47:29although very, very important because they don't take

0:47:29 > 0:47:31any prisoners here in Texas - if they want a steak,

0:47:31 > 0:47:33they want it tasting really good.

0:47:33 > 0:47:34And, because of the Mexican influence,

0:47:34 > 0:47:36they like things a little bit spicy. Right.

0:47:36 > 0:47:40So, first things first, in with the tomato catsup, as we call it here.

0:47:40 > 0:47:43As I say, America hasn't affected me in any way whatsoever, y'all.

0:47:43 > 0:47:45It's all going perfectly well.

0:47:45 > 0:47:48Quite a dash of Worcester-CESTER-SHIRE sauce.

0:47:48 > 0:47:49Stir that in.

0:47:49 > 0:47:52I can see some of you gastronauts at home wondering

0:47:52 > 0:47:55what has happened to our dear Floyd? Tomato ketchup? Worcester sauce?

0:47:55 > 0:47:57And now wine vinegar into all of this?

0:47:57 > 0:47:59Anyway, this is Texas and we're going for it.

0:47:59 > 0:48:03Right, a load of chopped onions into there.

0:48:03 > 0:48:05Like that. No problems.

0:48:05 > 0:48:08A cup of lemon juice, freshly squeezed, of course.

0:48:10 > 0:48:12Dash of Tabasco. There we are.

0:48:12 > 0:48:15You could use this for stripping the paint off things,

0:48:15 > 0:48:18I wouldn't be surprised. And a load of sugar. Put in there.

0:48:18 > 0:48:23And some garlic into there, like that. A knob of butter.

0:48:23 > 0:48:28Did I put the pepper in? We put some butter in, then the pepper.

0:48:29 > 0:48:32Say, half a teaspoonful. Like that.

0:48:32 > 0:48:35Stir it around, whack it on the gas, and wasn't that a brilliant thing.

0:48:35 > 0:48:38Do you know, that was a whole take right from the top of those

0:48:38 > 0:48:40stairs right into the kitchen. It's the sort of thing that most

0:48:40 > 0:48:43television cookery programmes don't do, and even quite a lot of

0:48:43 > 0:48:45feature films can't get right. Anyway, what I deserve

0:48:45 > 0:48:46is a little drinkette

0:48:46 > 0:48:50So, what do you drink when you're in Texas? You drink margaritas.

0:48:50 > 0:48:53Margaritas are demon little things.

0:48:53 > 0:48:55And when you've been walking up and down stairs like I have

0:48:55 > 0:48:57all morning trying to get one take right, you deserve one.

0:48:57 > 0:48:59It's very simple. You take some triple sec,

0:48:59 > 0:49:03and you pour quite a lot of it, as much as you feel like, into...

0:49:03 > 0:49:04Goodness me, this is Texas,

0:49:04 > 0:49:06and they've got these mean little pourers on the top.

0:49:06 > 0:49:13Right, you poor triple sec into your little hand-blown jug, like that.

0:49:13 > 0:49:18And equal quantities of tequila, which is made from the...

0:49:18 > 0:49:21agave plant. I always thought it came from cactus, but never mind.

0:49:21 > 0:49:23So, equal quantities of that.

0:49:23 > 0:49:25This is looking good. Ha-ha!

0:49:25 > 0:49:28Yes, that smells quite good. Then...

0:49:28 > 0:49:29limes.

0:49:29 > 0:49:32Real, real limes, painstakingly and lovingly crushed,

0:49:32 > 0:49:36so you have them like that. Limes into there.

0:49:36 > 0:49:40And, then, icicles and icicles. Twice as nice as ricicles.

0:49:40 > 0:49:42A load of ice goes into that.

0:49:42 > 0:49:45Now, we've got an expert in the crew here on these margaritas.

0:49:45 > 0:49:48She, in fact, is the world champion drinker of them,

0:49:48 > 0:49:50and she says there should be no sugar in them.

0:49:50 > 0:49:52Some people say there should be a little.

0:49:52 > 0:49:55So, you know, Tex-Mex, let's whack... Is that the salt or sugar?

0:49:55 > 0:49:58That's the sugar. A little bit of sugar in there.

0:49:58 > 0:50:02A little stir around. OK.

0:50:02 > 0:50:04Then, have you ever wondered, and here's a useful thing

0:50:04 > 0:50:07for entertaining at home, and I know you all have these dinner parties

0:50:07 > 0:50:08on Saturday night, how do they get

0:50:08 > 0:50:11the salt around the top of the glass for a perfect Margarita?

0:50:11 > 0:50:13Do you know how they do? Over here, Clive.

0:50:13 > 0:50:15They dip the glass into some lime juice like that,

0:50:15 > 0:50:17then they whack it over to where the salt is,

0:50:17 > 0:50:20carefully placed on the thing there, twiddle it around,

0:50:20 > 0:50:22and it's full of salt,

0:50:22 > 0:50:24which is essential for a Margarita.

0:50:24 > 0:50:26Another essential thing...

0:50:27 > 0:50:30..is to taste it. Because if it ain't good enough to cook with,

0:50:30 > 0:50:31it ain't good enough to drink.

0:50:34 > 0:50:35Welcome to Texas.

0:50:35 > 0:50:37COW MOOS

0:50:37 > 0:50:39# I feel tears wellin' up Cold and deep inside

0:50:39 > 0:50:41# Like my heart's sprung a big break

0:50:41 > 0:50:44# And a stab of loneliness is sharp and painful

0:50:44 > 0:50:47# That I may never shake

0:50:47 > 0:50:49# You might say that I was takin' it harder

0:50:49 > 0:50:52# Oh, she wrote me off with a call

0:50:52 > 0:50:55# But don't you wager that I'll hide the sorrow

0:50:55 > 0:50:57# I might break right down and bawl

0:50:59 > 0:51:00# Now the race is on

0:51:00 > 0:51:03# And here comes pride up the backstretch

0:51:03 > 0:51:04# Heartaches... #

0:51:04 > 0:51:07I don't want your lonely mansion with a tear in every room,

0:51:07 > 0:51:10all I want is the love you promised beneath the haloed moon.

0:51:10 > 0:51:12So the song goes.

0:51:12 > 0:51:14Before I visited the Lone Star State,

0:51:14 > 0:51:16my only experience of Texas came in a bottle.

0:51:16 > 0:51:19And I thought of millionaires by the yard, long-legged women,

0:51:19 > 0:51:21and gold-plated Cadillacs.

0:51:21 > 0:51:23In fact, after the fall in the price of oil,

0:51:23 > 0:51:26Texas looks a little ragged, sort of unfinished.

0:51:26 > 0:51:29OK, so it's too easy to criticise.

0:51:29 > 0:51:32Nevertheless, the countryside is barren and in stark contrast

0:51:32 > 0:51:34to its tremendous international image of wealth.

0:51:34 > 0:51:37These derelict shacks are all that remain of somebody's dreams,

0:51:37 > 0:51:41people who came to find their fortune in God's little acre.

0:51:41 > 0:51:42Steinbeck, curious, of course,

0:51:42 > 0:51:45would now have just shifted a few states.

0:51:45 > 0:51:46# Now the race is on

0:51:46 > 0:51:49# And here comes pride up the backstretch

0:51:49 > 0:51:52# Heartaches are goin' to the inside... #

0:51:52 > 0:51:55There is tremendous pride in this state.

0:51:55 > 0:51:57Texans think of it as another country.

0:51:57 > 0:51:59And these dancers aren't wearing fancy dress -

0:51:59 > 0:52:02high-heeled cowboy boots and Stetsons are worn with honour,

0:52:02 > 0:52:03like a knight's sword,

0:52:03 > 0:52:06only to be taken off in the sanctuary of your own home.

0:52:09 > 0:52:12# I guess it looks like heartache

0:52:12 > 0:52:14# And the winner loses all. #

0:52:25 > 0:52:27So, just to recap on the sauce, it's tomato ketchup,

0:52:27 > 0:52:31Worcester sauce, lemon juice, drop of water, garlic, onions, butter,

0:52:31 > 0:52:35Tabasco sauce, and a bit of pepper bubbling away there very nicely.

0:52:35 > 0:52:37The sort of thing Americans really like on their steaks.

0:52:37 > 0:52:40But the other thing Americans like, they have a thought for the day.

0:52:40 > 0:52:43And I was wandering around the kitchen waiting to do this take

0:52:43 > 0:52:46and I found it. February 11th, which it is, 1989, it says,

0:52:46 > 0:52:49"Oh, great father, never let me judge another man

0:52:49 > 0:52:51"until I have walked in his moccasins for two weeks."

0:52:51 > 0:52:54It's an Indian prayer, it's to think about, isn't it? Anyway, steaks.

0:52:54 > 0:52:57This is a cookery programme, after all, not the morning prayer.

0:52:57 > 0:52:58There is a Texas steak.

0:52:58 > 0:53:01It probably only weighs about, I don't know, 16-20 ounces,

0:53:01 > 0:53:03something like that. They like them big around here.

0:53:03 > 0:53:06It just goes whack onto the grill. One...

0:53:08 > 0:53:10..two...

0:53:11 > 0:53:14..and...three.

0:53:14 > 0:53:16It's a very good thing. You'll have read, all of you who are

0:53:16 > 0:53:17interested in those kinds of things,

0:53:17 > 0:53:19the problems in the paper about American beef,

0:53:19 > 0:53:22where they inject it with steroids and all kinds of things, there's

0:53:22 > 0:53:26all kinds of battles going on, you know, agricultural wars and stuff.

0:53:26 > 0:53:27Texas would like to point out,

0:53:27 > 0:53:29through me, that they are not part of that.

0:53:29 > 0:53:31They do not do these funny things to their beef.

0:53:31 > 0:53:33And their beef, they reckon, is pretty good.

0:53:33 > 0:53:36And wouldn't the Ministry of Agriculture in America

0:53:36 > 0:53:38pay heed to that. So, anyway, there we are.

0:53:38 > 0:53:41That's the political lecture for today, over we go. There.

0:53:43 > 0:53:45If only I could get some stars on those stripes,

0:53:45 > 0:53:47I'd have a real American steak.

0:53:50 > 0:53:52Well, I suppose it should be ladies first, but a man wearing

0:53:52 > 0:53:56a hat at a dinner table has a certain authority, doesn't he?

0:53:56 > 0:53:58Larry and Shelley Beard lost handmade shirts

0:53:58 > 0:54:00in the property crash just two years ago.

0:54:00 > 0:54:03But, unlike Britain, there's no great stigma in going bankrupt.

0:54:03 > 0:54:04You just pick yourself up,

0:54:04 > 0:54:07dust yourself off, and start all over again.

0:54:07 > 0:54:09It's always too soon to give up.

0:54:09 > 0:54:12You know, you may be flat on your back, but, hey, you know...

0:54:12 > 0:54:14Thomas Edison only...

0:54:15 > 0:54:18..I think tried 900 something times to get electricity,

0:54:18 > 0:54:21and his motto was he never had any fighters,

0:54:21 > 0:54:24he just had a bunch of process of elimination.

0:54:24 > 0:54:27And... You know, I didn't feel like...

0:54:27 > 0:54:29I had a good wife that supported me through all these...

0:54:29 > 0:54:32I had depression, like anybody else, but...

0:54:32 > 0:54:35But there is a certain amount of Texas pride that comes out

0:54:35 > 0:54:38when you say, "Look, when the going gets tough, the tough get going."

0:54:38 > 0:54:40And let's just see what we can do.

0:54:40 > 0:54:42We did it once, and we can do it again.

0:54:42 > 0:54:46And I'm not saying I won't fail again but... Hey, we can do it.

0:54:46 > 0:54:50Anybody that's down can get up. Just try. Keep it up.

0:54:50 > 0:54:53- So how's the sauce, Larry? - Well, this is excellent.

0:54:53 > 0:54:56I mean, if my wife doesn't put ketchup on it and drown it,

0:54:56 > 0:54:58literally, well, then it's good and...

0:54:58 > 0:55:00I'm not near as picky as she is but this is excellent.

0:55:00 > 0:55:02In fact, I want a copy of this

0:55:02 > 0:55:03because this stuff is going

0:55:03 > 0:55:04to come home to me

0:55:04 > 0:55:05and I'm going to use it.

0:55:05 > 0:55:07I don't know what your specialty is,

0:55:07 > 0:55:08but it's obviously very good.

0:55:08 > 0:55:10We're big beef-eaters down here

0:55:10 > 0:55:12and we're real particular

0:55:12 > 0:55:14about our steaks

0:55:14 > 0:55:15and these are good steaks.

0:55:15 > 0:55:17The sauce is... Like you said,

0:55:17 > 0:55:18we like things

0:55:18 > 0:55:19a little spicy down here

0:55:19 > 0:55:21because of the Mexican influence.

0:55:21 > 0:55:23This is great.

0:55:23 > 0:55:26I especially like things spicy.

0:55:26 > 0:55:28I'm a hot sauce connoisseur, aren't I?

0:55:28 > 0:55:29THEY LAUGH

0:55:29 > 0:55:31Say that to me again - it was wonderful.

0:55:31 > 0:55:33Look at me and say it.

0:55:35 > 0:55:37Say it with that lovely accent - it was beautiful.

0:55:37 > 0:55:39I am a hot sauce connoisseur.

0:55:43 > 0:55:44I'll drink to that.

0:55:50 > 0:55:52Keith once again showing us how it's done. Great stuff.

0:55:52 > 0:55:55Now, as ever on Best Bites, we're looking back at some of our

0:55:55 > 0:55:57favourite recipes from the Saturday Kitchen archives.

0:55:57 > 0:55:59Still to come on today's show,

0:55:59 > 0:56:02Michel Roux and Rachel Allen go head-to-head in the

0:56:02 > 0:56:05Omelette Challenge and Michel's taking it on the first time,

0:56:05 > 0:56:08but surely, with his pedigree, he'll have it in the bag, right?

0:56:08 > 0:56:11Tom Kitchin shows us an unusual way to cook a rack of lamb.

0:56:11 > 0:56:15The lamb is sealed in a pan and then baked off on a bed of hay

0:56:15 > 0:56:17and then served with a delicious potato boulangere.

0:56:17 > 0:56:20Liz McLarnon faces her food heaven or her food hell.

0:56:20 > 0:56:24Did she get food heaven - seared tuna with panzanella style salad -

0:56:24 > 0:56:28or her food hell - glazed grapefruit salad with salmon and sea bream?

0:56:28 > 0:56:30You're gonna have to find out what she got at the end of the show.

0:56:30 > 0:56:33Next up is the ever jovial James Tanner, who is making use of

0:56:33 > 0:56:37wild garlic, a fantastic ingredient that's coming into season right now,

0:56:37 > 0:56:41so seek it out and take note of this fantastic duck dish.

0:56:41 > 0:56:44- Hiya, how're you doing? - Good, thanks, yourself? - And on the menu is?

0:56:44 > 0:56:47We've got honey and five spice glazed duck breast...

0:56:47 > 0:56:51- Yep.- ..wild garlic gnocchi, with an orange caramel sauce.

0:56:51 > 0:56:53OK, now I know you want to get started on this one.

0:56:53 > 0:56:54Yes, please, yeah.

0:56:54 > 0:56:58I'm going to give the jobs to Mark and Frances over there.

0:56:58 > 0:57:00Broad beans, guys, can you pop my broad beans?

0:57:00 > 0:57:03No such thing as a free lunch, Frances, on this show.

0:57:03 > 0:57:05- You've got to do something. - Do I...?- I'll show you.

0:57:05 > 0:57:07You want me to make the gnocchi, yeah?

0:57:07 > 0:57:09Yeah, so we've got some King Edward potatoes.

0:57:09 > 0:57:13They've been baked in their skin for about 45 minutes to an hour,

0:57:13 > 0:57:15obviously depending on the size.

0:57:15 > 0:57:18The idea is they have got a wonderful fluffiness to them,

0:57:18 > 0:57:20they're not too waxy, that's why I'm using them.

0:57:20 > 0:57:23OK. And then you need one of these ricers, don't you, really?

0:57:23 > 0:57:27It's key to mashed potato as well as this, to get it nice and fine.

0:57:27 > 0:57:28Exactly, you get a nice thin grain.

0:57:28 > 0:57:31While you're doing that, you're going to add an egg yolk to it,

0:57:31 > 0:57:34a touch of flour as well. There you go.

0:57:34 > 0:57:39And I'm going to saute you off a touch of wild garlic.

0:57:39 > 0:57:42Wild garlic - the season's running for about another three weeks now.

0:57:42 > 0:57:46Yes. Very, very good, in abundance. It's got a wonderful subtle flavour.

0:57:46 > 0:57:49If you don't like garlic, you don't like that strong flavour,

0:57:49 > 0:57:51it hasn't got that really harsh taste.

0:57:51 > 0:57:53I just think it is lovely and subtle.

0:57:53 > 0:57:55I'm treating it like spinach here.

0:57:55 > 0:58:01A touch of unsalted butter in the pan, a pinch of sea salt,

0:58:01 > 0:58:04- wilt it down.- We saw Rick going foraging for food.

0:58:04 > 0:58:06This is kind of the ultimate foraging food, I reckon.

0:58:06 > 0:58:09- Very much so.- You don't have to do much with it...- Not at all.

0:58:09 > 0:58:10..just put it in butter, as well.

0:58:10 > 0:58:12- It freezes well. - So those are for you.

0:58:12 > 0:58:14I'm just draining off the excess fat,

0:58:14 > 0:58:17that's why I am putting it on this clean towel, obviously.

0:58:17 > 0:58:20Now, while you're mixing all of that for me, which is fantastic,

0:58:20 > 0:58:24let's talk about this. We've got some duck breast here, OK?

0:58:24 > 0:58:26I like to use Creedy Carver ducks, very nice, North Devon,

0:58:26 > 0:58:28my part of the world, it's really good.

0:58:28 > 0:58:31Gresingham's good, Aylesbury, that kind of thing.

0:58:31 > 0:58:33The sinew's been removed from the duck underneath from the

0:58:33 > 0:58:36small fillet. There's usually a small fillet that runs along here.

0:58:36 > 0:58:40We've got the flesh of the duck underneath and obviously the skin -

0:58:40 > 0:58:42we're just going to score very, very lightly.

0:58:42 > 0:58:45It's a good tip to remove that little sinew, because it shrinks.

0:58:45 > 0:58:47If you don't, when you cook it,

0:58:47 > 0:58:49it'll curl up on you and you don't want that.

0:58:49 > 0:58:52No oil, straight into a nonstick pan.

0:58:52 > 0:58:55Now, obviously, get rid of the board and the knife I used

0:58:55 > 0:58:57for the raw meat, wash my hands off.

0:58:57 > 0:59:00This is the gnocchi - we've got an egg yolk going in there.

0:59:00 > 0:59:03The wild garlic and the flour.

0:59:04 > 0:59:07- Bit of salt and pepper.- Great stuff.

0:59:07 > 0:59:08That's that one.

0:59:08 > 0:59:09OK, cool, so I'm just going to wipe out the pan -

0:59:09 > 0:59:12this is what we are going to use for the gnocchi in a moment.

0:59:12 > 0:59:14Like I cooked that fish earlier, the sea bass earlier,

0:59:14 > 0:59:17you're going to cook that one side, rendering the fat, really.

0:59:17 > 0:59:20Indeed, so the idea is, there are lots of ways to cook duck but

0:59:20 > 0:59:25you render the fat so it is not too greasy and you can cook it in a pan

0:59:25 > 0:59:29and you can cook it, basically, three-quarters of the way through

0:59:29 > 0:59:31in the pan and then flip it and turn it.

0:59:31 > 0:59:33If you don't want to do that, then all you can do is, at home,

0:59:33 > 0:59:36do what I'm doing now - we're just gonna render it down,

0:59:36 > 0:59:40take off some of the excess fats and then we are going to use the oven

0:59:40 > 0:59:42to roast it for around about eight to ten minutes

0:59:42 > 0:59:44and then it is very important, with all your meats,

0:59:44 > 0:59:47obviously as we know, you guys were talking about this, let it rest up.

0:59:47 > 0:59:51OK, so we are going to serve this with an orange caramel sauce.

0:59:51 > 0:59:53It's got a touch of lime in there as well.

0:59:53 > 0:59:55I'm removing the zest,

0:59:55 > 0:59:59the skin off half of the orange and half of the lime.

0:59:59 > 1:00:03And I know it sounds a bit weird, but this is a bittersweet sauce.

1:00:03 > 1:00:08It's a classic. Sauce citronelle is the old saying for it.

1:00:08 > 1:00:10but I'm just getting the pan to a high heat.

1:00:10 > 1:00:13- It's another classic French sauce, isn't it?- Very much so.

1:00:13 > 1:00:16I'm just going to grab... Have we got a set of tongs kicking around?

1:00:16 > 1:00:18Right, so let's have a quick look at this duck.

1:00:18 > 1:00:21- How are we doing with the beans? - Nearly done.- Nearly done.

1:00:21 > 1:00:23So I'm just taking off the excess fat.

1:00:23 > 1:00:25Keep the duck on the skin and, on this occasion,

1:00:25 > 1:00:29as I said before, straight into a nice hot oven, OK?

1:00:29 > 1:00:33Skin-side down, cook it all the way on the skin side, turn it,

1:00:33 > 1:00:35- rest it and it's good to go.- Right.

1:00:35 > 1:00:39Right, so here we've got a duck rested, this is at room temperature.

1:00:39 > 1:00:42- How long's that had, then? - Eight to ten minutes. OK.

1:00:42 > 1:00:44- How's your gnocchi looking, chef? - Getting there.

1:00:44 > 1:00:47Come on, tiger, we got to get it in that boiling water now as well.

1:00:47 > 1:00:51While you're doing that, I have deliberately got

1:00:51 > 1:00:55a hot pan ready to go and we are going to do this wonderful sauce,

1:00:55 > 1:00:58which is one of my favourites, OK, and works so well

1:00:58 > 1:01:00with duck and also the subtleness of the garlic.

1:01:00 > 1:01:02And it's as simple as this.

1:01:02 > 1:01:06Now, your restaurant has been running for, what, 13 years?

1:01:06 > 1:01:08Uh, Tanners? 13 years this year.

1:01:08 > 1:01:12I just think it's the best it's ever been in the 13 years.

1:01:12 > 1:01:16It had a lovely refit myself and Chris came up with -

1:01:16 > 1:01:17I love that design thing.

1:01:17 > 1:01:19Here's the sugar that we've got going in there.

1:01:19 > 1:01:23We get the oil from the citrus in the pan and then, straightaway,

1:01:23 > 1:01:25deglaze.

1:01:25 > 1:01:28With orange,

1:01:28 > 1:01:30half a lime,

1:01:30 > 1:01:31a touch of red wine...

1:01:34 > 1:01:37And we just let this cook down but you get this bittersweet taste -

1:01:37 > 1:01:40it's gorgeous. And then, on to that, we've got to get some stock.

1:01:40 > 1:01:42Can you pass me a spoon for that? That'd be fantastic.

1:01:42 > 1:01:44- Spoon.- Thank you very much.

1:01:44 > 1:01:47OK, now, yeah, so, anyway, with Tanners, yeah, 13 years

1:01:47 > 1:01:49and we've got the Barbican Kitchen Brasserie,

1:01:49 > 1:01:53which is six years old this year as well, so brilliant stuff.

1:01:54 > 1:01:58OK, right, with the sauce, James, keep that heat high, let it reduce.

1:01:58 > 1:02:00You've got some butter in a pan

1:02:00 > 1:02:02and you've got the gnocchi, which we just blanch.

1:02:02 > 1:02:05When it comes up to the top, that's when you know it's ready.

1:02:05 > 1:02:06Straight in there and also,

1:02:06 > 1:02:09some of the rendered duck fat, yeah? In that goes, as well.

1:02:09 > 1:02:10Just a tiny bit of colour

1:02:10 > 1:02:13and then we're going to season it up, obviously.

1:02:13 > 1:02:17The sauce, we just keep bubbling, let it reduce, OK?

1:02:17 > 1:02:21Now, also, we've got here, with our old duck pan, a touch of honey.

1:02:21 > 1:02:23Not too much. Literally, that's a tablespoon full.

1:02:23 > 1:02:26- Where do you want the beans? Do what the beans in a pan?- The beans?

1:02:26 > 1:02:29The broad beans? Yeah, drop them in, thanks.

1:02:29 > 1:02:33OK, a touch of five spice, a touch of honey.

1:02:33 > 1:02:35Not too much. And I know you're thinking

1:02:35 > 1:02:36it's going to be really over-sweet,

1:02:36 > 1:02:38but because this is more bittersweet,

1:02:38 > 1:02:41it really works well, I think, with the garlic and everything else. OK.

1:02:41 > 1:02:44So you just cook the spice out in the pan,

1:02:44 > 1:02:46which has a bit of the duck fat in it.

1:02:46 > 1:02:48A touch of the honey, let it bubble, bubble, bubble. OK?

1:02:48 > 1:02:51Now the duck, this is at room temp at the moment.

1:02:51 > 1:02:55- We get that hot glaze. - There's your little gnocchi.

1:02:55 > 1:02:56Lovely. Thank you very much.

1:02:56 > 1:02:58Now, as well as celebrating the restaurant,

1:02:58 > 1:03:01you're also celebrating... Ten years this year in television, is it?

1:03:01 > 1:03:04- Yeah, ten years, I'm quite proud of that.- I remember you.

1:03:04 > 1:03:07- I can't believe it. Where's that time gone, James?- Ten years.

1:03:07 > 1:03:11Well, you know, back in the day, when I started, yeah,

1:03:11 > 1:03:14you were one of the guys we used to cook against

1:03:14 > 1:03:16- on Ready Steady Cook. - I was an old man by then.

1:03:18 > 1:03:21Do you remember the first time, the first words you said on television?

1:03:21 > 1:03:24- Honestly, no. - Mine are so embarrassing.

1:03:24 > 1:03:26It was with Zig and Zag. You don't remember Zig and Zag, do you?

1:03:26 > 1:03:28Of course I remember Zig and Zag.

1:03:28 > 1:03:30Zig and Zag and they asked me how old I was and I went,

1:03:30 > 1:03:32"22 and a half."

1:03:32 > 1:03:35Embarrassment. I just wanted to... Yeah, not good.

1:03:35 > 1:03:37- Shall we move onto the sauce? - Yes, moving on.

1:03:37 > 1:03:38What do I do with these beans?

1:03:38 > 1:03:40- In a moment. Calm down, chef. - They're ready, chef.

1:03:40 > 1:03:43If you could just hold them, get them out.

1:03:43 > 1:03:45Now, with the sauce, this is optional,

1:03:45 > 1:03:48I'm going to monte it with a bit of butter.

1:03:48 > 1:03:54This just adds a gloss richness to it as well. Really nice.

1:03:54 > 1:03:59OK, so you just use the heat of the pan to let the butter melt in.

1:04:01 > 1:04:05Can you pour some of the duck juices? Yeah, over that.

1:04:05 > 1:04:07- There you go.- Great stuff. - 30 seconds.

1:04:07 > 1:04:09Now, the beans go into that sauce.

1:04:12 > 1:04:16Here we go with the gnocchis. A few pieces of that.

1:04:18 > 1:04:19I'm going to carve the duck.

1:04:21 > 1:04:25I've got a few orange pieces, which are cold orange

1:04:25 > 1:04:28but a lovely flavour, because you get that lovely fresh orange zing.

1:04:28 > 1:04:30Nice thin slices of duck and we've got a bit

1:04:30 > 1:04:33of that creaminess of the fat but it's still very crisp on the top

1:04:33 > 1:04:35and created a wonderful glaze.

1:04:35 > 1:04:39James, if you can pick off some of your watercress pieces.

1:04:39 > 1:04:43Some of my watercress. This was picked yesterday. I picked this.

1:04:43 > 1:04:44I think that's brilliant.

1:04:44 > 1:04:46Get it on the plate, then, chef, it'll be even better.

1:04:46 > 1:04:50OK. Some orange pieces and then a touch...

1:04:51 > 1:04:54Oh, no, don't ruin it now, man.

1:04:54 > 1:04:56OK, one more. One more bit, thanks.

1:04:57 > 1:05:01Broad beans... And wild garlic flowers have got a very, very strong

1:05:01 > 1:05:04flavour to them, but we're not just going to put the whole flowers on.

1:05:04 > 1:05:07A little scattering of the petals, a tiny bit of this sauce,

1:05:07 > 1:05:10because it is strong, guys, it's meant to be.

1:05:10 > 1:05:12A little flicker of these lovely, pungent flowers

1:05:12 > 1:05:15and there you have it, that's roast duck breast

1:05:15 > 1:05:20with a lovely glaze, wild garlic gnocchi and caramel orange.

1:05:20 > 1:05:21Done.

1:05:26 > 1:05:28Here we go. And the food just keeps coming, you see?

1:05:30 > 1:05:32Have a seat over here. There you go.

1:05:32 > 1:05:34I'll be whizzing round on that new...

1:05:34 > 1:05:36You mentioned your local produce.

1:05:36 > 1:05:37Both of you are doing food festivals.

1:05:37 > 1:05:39You got one this month, is it?

1:05:39 > 1:05:42Yeah, this month, we are doing producer tours

1:05:42 > 1:05:44and demonstrations, chocolate, this, that and the other.

1:05:44 > 1:05:46Yours is the one down in Plymouth.

1:05:46 > 1:05:49Yeah, the Plymouth Flavour Fest, which is coming up this summer.

1:05:49 > 1:05:53Massive event, fantastic for the city. Really looking forward to it.

1:05:53 > 1:05:55- There you go.- That's delicious.

1:05:55 > 1:05:58- It's absolutely...- The sauce really does make it, yeah.- ..fantastic.

1:05:58 > 1:06:00And you use the rind in that, there you go.

1:06:05 > 1:06:08Surely I'm not the only one who wants to see that Zig and Zag clip.

1:06:08 > 1:06:10There has to be somebody out there who can find it.

1:06:10 > 1:06:12Anyway, thanks, James, great dish.

1:06:12 > 1:06:14Now it's Omelette Challenge time and, this week,

1:06:14 > 1:06:16Michel Roux and Rachel Allen go head to head.

1:06:16 > 1:06:20And as Michel has written a book on eggs, my money's on him.

1:06:20 > 1:06:21Right, let's get down to business.

1:06:21 > 1:06:24Rachel and Michel, ready to take up the Omelette Challenge?

1:06:24 > 1:06:26- What are you talking about now? - Exactly.

1:06:26 > 1:06:29All the chefs that come onto the show battle it out against the clock

1:06:29 > 1:06:31and each other to see how fast they can make

1:06:31 > 1:06:32a simple three-egg omelette.

1:06:32 > 1:06:34Now, Rachel has got to beat 52 seconds.

1:06:34 > 1:06:36Michel, it's your first time on the show.

1:06:36 > 1:06:38It must be a three-egg, folded omelette. Time starts when I say.

1:06:38 > 1:06:40I just happen to be on with someone who

1:06:40 > 1:06:42has six Michelin stars and who's written a book on eggs.

1:06:42 > 1:06:46There's no pressure there. I'm not cooking it, you are.

1:06:46 > 1:06:49It will take me 45 seconds to one minute, normally.

1:06:49 > 1:06:50I will see if I can do better.

1:06:50 > 1:06:54- I think you'll beat Mr Blanc down there at one minute 40 seconds - do you think?- I can.

1:06:54 > 1:06:57We've got buttercream, milk, a bit of cheese.

1:06:57 > 1:07:00It must be a three-egg omelette. Time starts when I say.

1:07:00 > 1:07:02- Are you ready?- Yes. - Three, two, one, go.- Good.

1:07:04 > 1:07:06There you go.

1:07:07 > 1:07:10Starting off with three knobs of butter, there you go.

1:07:10 > 1:07:12One pan off the heat.

1:07:14 > 1:07:17A little bit of flat butter there. That's all right.

1:07:17 > 1:07:18Purposely, of course.

1:07:18 > 1:07:20Michel's off.

1:07:20 > 1:07:21There you go.

1:07:21 > 1:07:23You, of course, have got a new book out on eggs, haven't you?

1:07:23 > 1:07:25- Uh, yeah.- Yeah.

1:07:26 > 1:07:28- Look at this.- Oh. Oh!

1:07:28 > 1:07:31- No pressure, Rachel. - What are you doing?

1:07:31 > 1:07:33- No pressure. - Oh, I like your technique.

1:07:33 > 1:07:35This is a quick one. This is quick. This is quick.

1:07:35 > 1:07:37- Oh!- Seriously quick.

1:07:37 > 1:07:39GONG Done! One done!

1:07:43 > 1:07:45What are you doing?

1:07:45 > 1:07:47- Just get it on the plate. - I am making an Irish omelette.

1:07:47 > 1:07:49Can I taste it?

1:07:49 > 1:07:50I have got... Could you open this, please?

1:07:50 > 1:07:53- Can I taste my omelette? - I've got some Irish smoked salmon.

1:07:53 > 1:07:56- I've done better.- It's green, white and orange, it's the Irish flag.

1:07:56 > 1:07:58It doesn't matter, I've got to taste it first.

1:07:58 > 1:08:00All the way from Ireland!

1:08:00 > 1:08:03I've got to taste this one. Let me taste this here.

1:08:08 > 1:08:10It's perfect.

1:08:10 > 1:08:11LAUGHTER

1:08:11 > 1:08:14I would have loved to hear something else than that.

1:08:15 > 1:08:18As if it needs more salt. As if I'm going to ask!

1:08:20 > 1:08:23I didn't put any pepper, because I don't like pepper in my omelette.

1:08:23 > 1:08:25Doesn't need it, chef, they're peppery eggs.

1:08:25 > 1:08:26Peppery eggs!

1:08:26 > 1:08:28Yes, you brought me the right one.

1:08:28 > 1:08:30Garnish fantastic, Rach, but...

1:08:30 > 1:08:32still pointless,

1:08:32 > 1:08:34because you weren't quick enough.

1:08:34 > 1:08:35Rachel, how do you think you've done?

1:08:35 > 1:08:38I'd say about one minute, 20.

1:08:38 > 1:08:39No!

1:08:39 > 1:08:43I think you've... Do you think you've beaten your other time?

1:08:43 > 1:08:44- No.- 52 seconds?- No.

1:08:44 > 1:08:47Where are you? Down there, 52 seconds.

1:08:48 > 1:08:49You have.

1:08:49 > 1:08:53You've done it in 44 seconds.

1:08:54 > 1:08:56Absolutely fantastic.

1:08:56 > 1:08:58- Well, thank you.- There you go.

1:08:58 > 1:09:00APPLAUSE

1:09:00 > 1:09:02One of the fastest women on the show.

1:09:02 > 1:09:03However, Michel...

1:09:03 > 1:09:06I think I did 43, 44.

1:09:06 > 1:09:09- Oh! 30....3. - Have you been practising?

1:09:09 > 1:09:11- Say it again?- Have you been practising, chef?

1:09:11 > 1:09:12I cook a couple of them.

1:09:12 > 1:09:14LAUGHTER

1:09:14 > 1:09:16- Good for you.- Because, unbelievably,

1:09:16 > 1:09:19first time on the show - without a doubt, we're having him back -

1:09:19 > 1:09:22he's going right level with a couple of other Michelin-starred chefs

1:09:22 > 1:09:25at 35 seconds dead.

1:09:25 > 1:09:28APPLAUSE Fantastic.

1:09:28 > 1:09:30- Thank you. - The Godfather does it again.

1:09:35 > 1:09:38Even a legendary chef like Michel puts in a bit of practice

1:09:38 > 1:09:39before taking on the Omelette Challenge -

1:09:39 > 1:09:42the evidence is there to see. Well done, Mr Roux, great work.

1:09:42 > 1:09:44Up next, it's Tom Kitchin,

1:09:44 > 1:09:47who is showing us a way of cooking with hay that makes a great entree.

1:09:47 > 1:09:48Take it away.

1:09:48 > 1:09:50- Great to have you on the show again. - Thanks very much.

1:09:50 > 1:09:53You can imagine at school, having a name like Kitchin,

1:09:53 > 1:09:56then you go to do the home economics and you're the only boy.

1:09:56 > 1:09:58Tell us about this dish then,

1:09:58 > 1:10:00- because it is a classic way of cooking, isn't it?- It is.

1:10:00 > 1:10:02It's like one of those old-fashioned,

1:10:02 > 1:10:05country recipes that was in the old cookbooks.

1:10:05 > 1:10:09In Scotland, we'll smoke anything, you know what I mean?

1:10:09 > 1:10:10- So...- Eh?!

1:10:10 > 1:10:12LAUGHTER

1:10:12 > 1:10:15- Not like you south Londoners! - I'm a bit worried.

1:10:15 > 1:10:20So, yeah, to get flavour into the food, before ovens, etc.

1:10:20 > 1:10:23So that's what the hay does, and it certainly gets flavour into it.

1:10:23 > 1:10:26Now, you want me to chop this lot up as well.

1:10:26 > 1:10:28This is for the boulangere potatoes.

1:10:28 > 1:10:30Yeah, if you slice that up for the boulangere.

1:10:30 > 1:10:31Tell us about the rack of lamb.

1:10:31 > 1:10:34OK, so we've got a rack of lamb, a nice piece of fat on there as well.

1:10:34 > 1:10:35Eh?!

1:10:35 > 1:10:37LAUGHTER

1:10:37 > 1:10:41How long am I going to keep this up for? 20 minutes, I reckon.

1:10:42 > 1:10:45Very hot pan there. Maybe slightly too hot.

1:10:45 > 1:10:46Very hot!

1:10:46 > 1:10:48This is very hot.

1:10:48 > 1:10:52OK. So we season the meat all over.

1:10:52 > 1:10:54If anybody's looking for this in a supermarket or a butchers,

1:10:54 > 1:10:57French trim, best end of lamb, that's what you want for this one.

1:10:57 > 1:10:59Oh, I thought you were talking about the cake, James.

1:10:59 > 1:11:01French trim cake.

1:11:01 > 1:11:03- Bit of butter. That is hot... - French trim!

1:11:06 > 1:11:08Shouldn't have been talking too much there.

1:11:08 > 1:11:11Anyway, what we're looking for is a nice colour on the...

1:11:11 > 1:11:12You're going to get it in that pan!

1:11:12 > 1:11:13..on the lamb. Yeah!

1:11:15 > 1:11:17Now, other meats you could use, you could use a rump of lamb,

1:11:17 > 1:11:19- which is very good for this as well. - Rump of lamb.

1:11:19 > 1:11:22Or you could use the old Barnsley chop end, you know,

1:11:22 > 1:11:24the short saddle, that'd be great.

1:11:24 > 1:11:26If I went into a butchers and asked for a French trim,

1:11:26 > 1:11:29do you think they'd serve me or throw me out?

1:11:29 > 1:11:32- Seriously?- Probably throw you out, unless you say...

1:11:32 > 1:11:35Unless you say... The old... That's what it is!

1:11:35 > 1:11:37"Can I have a French trim, phwoar!"

1:11:37 > 1:11:39- "Get out." - LAUGHTER

1:11:39 > 1:11:42Might throw you out at that point.

1:11:42 > 1:11:44So, you've sliced up the onions, the leeks,

1:11:44 > 1:11:47and we need a wee bit of fennel in there as well, please, chef.

1:11:47 > 1:11:49I just love the way the Scottish say "a wee bit."

1:11:49 > 1:11:51- "A wee bit of fennel."- A wee bit.

1:11:51 > 1:11:55And this is going to go in between the potatoes, when we layer it

1:11:55 > 1:12:00in the dish, and then we're going to cover it in the lamb stock.

1:12:00 > 1:12:01Now, traditionally, of course,

1:12:01 > 1:12:04boulangere potatoes would be just potatoes, that's it for me.

1:12:04 > 1:12:08- Yeah, potatoes and onions, I think, no?- Yeah, potatoes and onions.

1:12:08 > 1:12:09And... Yeah.

1:12:09 > 1:12:12Do you know where all this lot comes from?

1:12:12 > 1:12:14It comes from France, this, boulangere potatoes,

1:12:14 > 1:12:17which obviously means the bread-maker.

1:12:17 > 1:12:20And they used to have bakers' ovens in all the villages and towns

1:12:20 > 1:12:23around France, they used to have these old, wood-fired ovens.

1:12:23 > 1:12:24And they've still got them running,

1:12:24 > 1:12:27and the idea is the baker would then fire up the oven in the

1:12:27 > 1:12:30morning for everybody, for the bread for the village, it would then

1:12:30 > 1:12:33be baked in this wood-burning oven, and the embers, as they die down,

1:12:33 > 1:12:36everybody in the village would come up and bring their potatoes -

1:12:36 > 1:12:39because it used to be a cheap dish - potatoes and... Often just

1:12:39 > 1:12:42potatoes and water, potatoes and a little bit of butter - pop them

1:12:42 > 1:12:45in the oven, and that's where the boulangere potatoes came from.

1:12:45 > 1:12:48- The baker's oven potatoes. - Not just a pretty face then, eh?

1:12:48 > 1:12:50- Right, we're going to get the hay in now.- Right.- So there we have it.

1:12:50 > 1:12:52- Eh?!- Eh?!- Eh?!

1:12:52 > 1:12:55- Ugh...- This has come from where? - I'm getting a battering here today.

1:12:55 > 1:12:56Sorry!

1:12:56 > 1:13:01- It's Paul's fault. - Now, where's this come from?- Erm...

1:13:01 > 1:13:03It's come from the pet shop down the road.

1:13:03 > 1:13:05LAUGHTER

1:13:05 > 1:13:08It's nice, clean hay.

1:13:08 > 1:13:09Right, in we go.

1:13:09 > 1:13:12And I love your recipe, on your recipe it just says "clean hay."

1:13:12 > 1:13:14Yeah!

1:13:14 > 1:13:18There's no romantic story of a nice little farm,

1:13:18 > 1:13:20just off of Kennington Road.

1:13:20 > 1:13:23- Just from a pet shop, right. - So we get that smoking.

1:13:23 > 1:13:25We can put a little bit more oil in there.

1:13:27 > 1:13:29And you preferably need a pan with a lid for this one?

1:13:29 > 1:13:35Yeah, exactly, because we want to create that inferno of heat.

1:13:35 > 1:13:36So we get that smoking.

1:13:36 > 1:13:39Can you cook any other type of meat in there, other than lamb?

1:13:39 > 1:13:41Of course, you could do lamb, you could do beef,

1:13:41 > 1:13:42chicken would be nice.

1:13:42 > 1:13:45Or even a whole piece of fish, fish on the bone, would be lovely.

1:13:45 > 1:13:49But the idea is to use meat that's got... Like cutlets...

1:13:49 > 1:13:51That require no longevity in cooking.

1:13:51 > 1:13:53- It's quite a quick way of cooking. - Exactly.

1:13:53 > 1:13:58- Because there's no moisture in there, so it dry-cooks.- In she goes.

1:13:58 > 1:14:00- Lid on.- What do you call it, the lamb?

1:14:00 > 1:14:03Does it have a name, doing it this way?

1:14:03 > 1:14:04Or just lamb and hay?

1:14:04 > 1:14:05Lamb and hay!

1:14:07 > 1:14:11- Listen, you've been to Heston's... - Yeah, well, you know.

1:14:11 > 1:14:13So, slice the old potatoes.

1:14:13 > 1:14:15- OK, in she goes.- And then we're going to layer up the potatoes.

1:14:15 > 1:14:18So explain to us how you make a boulangere then?

1:14:18 > 1:14:20OK.

1:14:20 > 1:14:22So there we've sweated down in butter

1:14:22 > 1:14:24all the onions, the garlic, etc.

1:14:24 > 1:14:26We take our dish.

1:14:26 > 1:14:30Rub a little bit of butter on the bottom, so it doesn't stick.

1:14:30 > 1:14:32If you're using one of these at home, be very, very, very careful.

1:14:32 > 1:14:36- The mandoline?- Yeah.- Oh, God, you're not using the protector? - Has someone cut themselves before?

1:14:36 > 1:14:39Well, if this could tell a story, this one in this studio...

1:14:39 > 1:14:43- How many people have died as a result of that?- Quite a lot!

1:14:43 > 1:14:46Lawrence Keogh, about two weeks ago...

1:14:46 > 1:14:49What is the name it has, mandoline? It sounds romantic and inviting.

1:14:49 > 1:14:52- "Come to my mandoline." - It's not guillotine, is it?

1:14:54 > 1:14:55"Slice your finger now."

1:14:55 > 1:14:59I'm watching what I do, because I know I'm going to cut myself!

1:14:59 > 1:15:01- I'm going to stop at this point. - Right, chef.

1:15:01 > 1:15:04So, I've buttered the bottom of the dish,

1:15:04 > 1:15:06rubbed it again with garlic clove.

1:15:06 > 1:15:09We put a layer of potatoes at the bottom.

1:15:09 > 1:15:10OK.

1:15:10 > 1:15:12Meanwhile, I've taken my lamb stock -

1:15:12 > 1:15:16you could use chicken stock at home, if you don't have lamb stock.

1:15:16 > 1:15:19- And I've put that to boil... - James, I think that's enough.

1:15:19 > 1:15:22That's enough, I'm not going to need...

1:15:22 > 1:15:24Just getting his Sunday lunch boxed off.

1:15:25 > 1:15:29- OK. So we've got our first layer there.- Yep.

1:15:29 > 1:15:31There we go. Use this one.

1:15:31 > 1:15:34Now, normally, we'd literally be just raw onions and potatoes

1:15:34 > 1:15:35layered up with some stock.

1:15:35 > 1:15:37But I've put fennel in there as well,

1:15:37 > 1:15:41because fennel goes really well with lamb. So we put a layer.

1:15:41 > 1:15:43You've done this before, chef.

1:15:43 > 1:15:45There we go.

1:15:45 > 1:15:47OK. And another bit of seasoning.

1:15:47 > 1:15:49Couple of fingernails...

1:15:50 > 1:15:53Now, what you want to be careful of, when you're doing this,

1:15:53 > 1:15:54make sure you put it in the oven quite high.

1:15:54 > 1:15:57We're going to put this above the dish, because when it cooks,

1:15:57 > 1:16:00- it'll literally come down by about 50%, won't it?- Exactly.

1:16:00 > 1:16:04- So, piling it all up like that.- OK.

1:16:04 > 1:16:06And it can be fancy on the top.

1:16:06 > 1:16:10I just like it rustic-y, don't you? There you go, just like that.

1:16:10 > 1:16:12This is proper Sunday lunch.

1:16:12 > 1:16:15That's the most rustic dish I've ever seen.

1:16:15 > 1:16:17No, but people could do this at home, you know.

1:16:17 > 1:16:20If you've got a good pet shop locally...

1:16:20 > 1:16:22Clean pet shop is necessary!

1:16:22 > 1:16:24But you can take this, and then you can cook the lamb

1:16:24 > 1:16:27just on the griddle, in the oven, without a tray,

1:16:27 > 1:16:30- and it'll drip the meat onto there. - Oh, yeah, that'd be lovely, yeah.

1:16:30 > 1:16:32Wait a minute, are pet shops open on a Sunday?

1:16:32 > 1:16:35What if you need an emergency bit of hay on a Sunday,

1:16:35 > 1:16:38- then a stable...- There is one. - Where?

1:16:38 > 1:16:39- You know...- There is one.

1:16:39 > 1:16:42There is one that's open on a Sunday.

1:16:42 > 1:16:44- It's a very famous one. - I can see them stocking up,

1:16:44 > 1:16:47calling their hay supplier - if there is such a thing...

1:16:47 > 1:16:50- So I've covered it in the stock there.- Right. In the oven?

1:16:50 > 1:16:52- No, we need the aluminium first, chef.- Aluminium foil.

1:16:52 > 1:16:54Where is the aluminium? There, chef.

1:16:54 > 1:16:56OK, so we're going to put that aluminium over,

1:16:56 > 1:16:58otherwise it'll reduce really fast,

1:16:58 > 1:17:00and the potatoes won't be cooked in time.

1:17:00 > 1:17:04- Right.- So put that on for three quarters of the process,

1:17:04 > 1:17:06and then, for the last quarter, take the aluminium off,

1:17:06 > 1:17:09and let the potatoes crispen up.

1:17:09 > 1:17:12- It takes a good, what, hour and a half?- Definitely, yep.

1:17:12 > 1:17:14There you go.

1:17:14 > 1:17:17We've got, over here, look at this.

1:17:17 > 1:17:19- Look at that.- Pommes boulangere.

1:17:19 > 1:17:20- Lovely.- That's lovely.

1:17:20 > 1:17:23And that crispiness on top, that's what we're looking for.

1:17:23 > 1:17:25Excuse me, I'm going to get some butter,

1:17:25 > 1:17:26because we've got time to do this.

1:17:26 > 1:17:28Oh, no more butter!

1:17:28 > 1:17:30You have to put butter on it, it's a must.

1:17:30 > 1:17:32Back on the treadmill, please, viewers.

1:17:32 > 1:17:34The people who watched the cheesecake

1:17:34 > 1:17:36- have finished the treadmill. - No, no, no, back on it, please.

1:17:36 > 1:17:38Listen, the people who watched the cheesecake,

1:17:38 > 1:17:40if they're still watching this on the treadmill, you know...

1:17:40 > 1:17:42- They're doing very well! - There you go.

1:17:42 > 1:17:45Right, so you've got this, and I'm going to butter this over the top.

1:17:45 > 1:17:48- You're just taking over the whole dish here.- No, no, you carry on...

1:17:48 > 1:17:51That's basically it, "Put butter on it."

1:17:51 > 1:17:53I was making it nice and healthy with this stock.

1:17:53 > 1:17:58- Tom, just tell them about they hay. - OK, so. There we've got our lamb.

1:17:58 > 1:18:02OK, so you can see the hay has completely gone down and smouldered.

1:18:02 > 1:18:04It will give a really lovely, smoky flavour.

1:18:04 > 1:18:07- Came we use the hay again? - I wouldn't, no.

1:18:07 > 1:18:09It's not that expensive.

1:18:09 > 1:18:11I think it's a bit special though.

1:18:11 > 1:18:12She was looking at me then.

1:18:12 > 1:18:15And know I'm a Yorkshireman, but I'm not that tight!

1:18:15 > 1:18:16LAUGHTER

1:18:16 > 1:18:18Next week's recipe, hay with butter on it.

1:18:18 > 1:18:20LAUGHTER

1:18:20 > 1:18:22Good idea!

1:18:22 > 1:18:24You slice up there. Doesn't that look better, look?

1:18:24 > 1:18:26Yeah, that does look good, I'll give you that.

1:18:26 > 1:18:31That is lovely. So, James Martin's boulangere potatoes, with butter.

1:18:31 > 1:18:34Let me take that... Oh, that is nice, actually.

1:18:34 > 1:18:35See, thanks very much.

1:18:35 > 1:18:38Give you a lovely, nice portion.

1:18:38 > 1:18:43- Nice, good, Scottish Sunday lunch portion there.- Lovely.

1:18:43 > 1:18:44And then, with the rack of lamb, it's lovely,

1:18:44 > 1:18:49we can just slice the cutlets, with it being French trimmed.

1:18:49 > 1:18:51Look at that, lovely and pink.

1:18:51 > 1:18:55- French trim.- I know, I resisted the "phwoar" there.

1:18:55 > 1:18:58Wee bit of the old salt and pepper on top.

1:18:58 > 1:19:00And you want a little chef-y drizzle, don't you?

1:19:00 > 1:19:03- Yeah, I think we'll give it a drizzle of olive oil. - Remind us what this is again?

1:19:03 > 1:19:06So there we have it, a rack of lamb,

1:19:06 > 1:19:10cooked on a bed of smoking hay in the pot, with potato boulangere.

1:19:10 > 1:19:13- With a bit of butter on the top. - Fantastic.

1:19:18 > 1:19:20- How good do they look? - Beautiful, beautiful.

1:19:20 > 1:19:22There you go, dive into that one.

1:19:22 > 1:19:25- Shall I let the ladies have a go first?- No, no.

1:19:25 > 1:19:28- Feed yourself.- Thank you very much. - Dive into that.- Brilliant.

1:19:28 > 1:19:30Now, the boulangere, the secret of that is,

1:19:30 > 1:19:33they need to go in the oven for at least an hour and a half?

1:19:33 > 1:19:35Exactly, and good stock, so don't throw your chicken carcass

1:19:35 > 1:19:38away when you've finished with it - make a nice stock.

1:19:38 > 1:19:41I'm waiting for some kind of decision here.

1:19:41 > 1:19:42- Beautiful.- Nice?- Mmm!

1:19:42 > 1:19:45- Are you getting the flavour of the hay?- Mmm-hmm!- Yeah?- Yeah.

1:19:45 > 1:19:47Will you be trying it at home?

1:19:47 > 1:19:49LAUGHTER

1:19:49 > 1:19:52I'll come to your restaurant, get you to do it.

1:19:56 > 1:19:58So there you go,

1:19:58 > 1:20:01if you want to take your French trim to the next level, smoke it in hay.

1:20:01 > 1:20:04Now, when Liz McClarnon came to the studio to face her food heaven

1:20:04 > 1:20:07or food hell, she had a taste for tuna.

1:20:07 > 1:20:10But would she have to give into grapefruit? Let's find out.

1:20:10 > 1:20:13JAMES: If it's not blatantly obvious by now...

1:20:13 > 1:20:15- it's tuna!- Yeah!

1:20:15 > 1:20:18So we'll lose this out the way, guys.

1:20:18 > 1:20:21Now, panzanella... First of all, 7-0 to tuna.

1:20:21 > 1:20:23So what I'm going to do is take this piece of bread.

1:20:23 > 1:20:26This is for a panzanella, which is originally from Tuscany,

1:20:26 > 1:20:29in Italy. If you could cut these in half, please, chef.

1:20:29 > 1:20:31Place them on a tray.

1:20:31 > 1:20:33Thank you very much.

1:20:33 > 1:20:35This originally comes from Tuscany,

1:20:35 > 1:20:39it's a bread salad with mainly tomatoes.

1:20:39 > 1:20:41But what I'm going to do is roast the tomatoes,

1:20:41 > 1:20:43which the boys are doing over here.

1:20:43 > 1:20:46Because I'm going to take half of them and turn it into a dressing.

1:20:46 > 1:20:49Traditionally, this would be just chopped tomatoes in there as well.

1:20:49 > 1:20:51So take all the bread, which we've got there,

1:20:51 > 1:20:53throw that onto your tray.

1:20:55 > 1:20:57Pinch of salt over the top.

1:20:57 > 1:20:58There you go, and some olive oil.

1:20:58 > 1:21:01We take the whole lot...

1:21:01 > 1:21:03And you know where the oven is by now,

1:21:03 > 1:21:05- because you've been on MasterChef. - Which one?- That side.

1:21:05 > 1:21:08Oh, hot, hot, hot!

1:21:08 > 1:21:12- I'll do it.- I love it, I love it.

1:21:12 > 1:21:13Asbestos fingers!

1:21:13 > 1:21:17That'll do. Right, we've got our tuna.

1:21:17 > 1:21:19So, we've got the tomatoes, olive oil on top.

1:21:19 > 1:21:23That can go in the oven. And you can take the other one out of the oven.

1:21:23 > 1:21:25You can take the other one out of the oven.

1:21:25 > 1:21:27I'm so intimidated right now!

1:21:27 > 1:21:28LAUGHTER

1:21:28 > 1:21:30Anything to do with the basilic?

1:21:30 > 1:21:33- If you can pick the basilic, please, chef.- A lot of it?

1:21:33 > 1:21:35- Yes, the whole lot, please. - Shred, or...?

1:21:35 > 1:21:37- Just pick it however you want, chef. - OK, good.

1:21:37 > 1:21:39What shall I do with these?

1:21:39 > 1:21:42- You can take half of them and place them into a blender.- OK.

1:21:42 > 1:21:44Well, about a third of them, really.

1:21:44 > 1:21:47Tuna, salt, pepper - nice, hot griddle pan.

1:21:47 > 1:21:50You oil the fish, not the pan. All right?

1:21:50 > 1:21:53Most people when they buy these, they put oil in there.

1:21:53 > 1:21:56You're defeating the object. So you oil the fish, not the pan.

1:21:58 > 1:22:02Seal those. The secret is, don't touch them as well.

1:22:02 > 1:22:04That's the most important thing.

1:22:04 > 1:22:07- Are you cooking more at home now? - Yeah.

1:22:07 > 1:22:08I have to!

1:22:08 > 1:22:11Everyone goes, you know, "You should be cooking it!"

1:22:11 > 1:22:13And I'm like, "No, I don't mind, you know?"

1:22:13 > 1:22:16- Right, in there. A few more tomatoes.- OK.

1:22:16 > 1:22:20- They can go in. There you go. - Some oil?- Little bit of oil.

1:22:20 > 1:22:22Touch of garlic.

1:22:22 > 1:22:23Always.

1:22:23 > 1:22:26This is the secret, I think, to panzanella. We take the dressing...

1:22:26 > 1:22:30So a tiny bit of garlic, that goes in there. Give it a quick blitz.

1:22:33 > 1:22:37Now, blend it to a dressing, or like a sauce.

1:22:37 > 1:22:38You need some salad chopped as well?

1:22:38 > 1:22:41Little bit more olive oil in there. No, I've got some, thanks.

1:22:41 > 1:22:43We've got our tuna here.

1:22:43 > 1:22:46Quickly turn that.

1:22:46 > 1:22:49There you go, so you're nice and pink in the middle, that'll do.

1:22:49 > 1:22:51Now, this is the secret with this.

1:22:51 > 1:22:54- This stuff. This is Cabernet Sauvignon vinegar.- Ooh!

1:22:54 > 1:22:57- It's Spanish, although this is Italian...- Can I smell it?

1:22:57 > 1:22:59..but it is...

1:22:59 > 1:23:03- Smell it. Taste it. Just wonderful.- Swig it back!

1:23:03 > 1:23:06It is fantastic stuff, Cabernet Sauvignon vinegar.

1:23:06 > 1:23:08But it does make all the difference when you're doing this.

1:23:08 > 1:23:12- If you take that out and place it into a bowl, please.- Yeah.

1:23:12 > 1:23:13Can you use balsamic?

1:23:13 > 1:23:17- Put it in a little bowl there. Sorry?- Could you use balsamic?

1:23:17 > 1:23:20You don't get the same flavour as the red wine vinegar,

1:23:20 > 1:23:22that's the secret with this one. If you can place it in that bowl.

1:23:22 > 1:23:24- That bowl there?- That's fine.

1:23:24 > 1:23:28- Now, anyway, tuna back over here. Flip this over.- Very nice.

1:23:28 > 1:23:30So you get those nice lines on it.

1:23:30 > 1:23:33Don't need to mess around with it, just leave it as it is.

1:23:33 > 1:23:35Tuna'll cook, probably, three minutes,

1:23:35 > 1:23:36to cook all the way through, like that.

1:23:36 > 1:23:38Don't know why I'm telling you anyway,

1:23:38 > 1:23:40- you should know this by now.- Well...

1:23:40 > 1:23:42We've got our bread.

1:23:42 > 1:23:45All we're really doing is just drying this bread out.

1:23:45 > 1:23:48- That's the secret.- That looks nice.

1:23:48 > 1:23:52This is ciabatta. You can, of course, use a bit of stale bread.

1:23:52 > 1:23:54Now, this is just for the dressing, so I'm just going to mix this up

1:23:54 > 1:23:57in a little of mixing bowl.

1:23:57 > 1:23:59We take our bread, which we've got here...

1:23:59 > 1:24:02- You want the basilic?- Yeah, we're going to use the basil, chef.

1:24:02 > 1:24:06Bit of basil. If you can chop me the peppers as well, that'll be great.

1:24:06 > 1:24:07Thank you very much.

1:24:07 > 1:24:11- Chopped parsley in there? - Chop chop.- Chop chop.

1:24:11 > 1:24:14There you go. Now, these are the smoked, wood-roasted smoked peppers.

1:24:14 > 1:24:17- You can smell it, it smells gorgeous.- Yeah, these are delicious.

1:24:17 > 1:24:21Capers going in. This is not traditionally Italian,

1:24:21 > 1:24:23but I like capers in there as well.

1:24:23 > 1:24:26And that goes in. And, of course, we've got our tuna.

1:24:27 > 1:24:29- Mmm.- You grab that.

1:24:29 > 1:24:31- I can't grab that!- There you go.

1:24:31 > 1:24:32I was going to do it as well!

1:24:32 > 1:24:35And then literally just flip this over.

1:24:35 > 1:24:37See that it's cooked in the centre.

1:24:37 > 1:24:42And then, finally, just a little bit of lemon.

1:24:42 > 1:24:43- FRENCH ACCENT:- Ooh, lemon!

1:24:44 > 1:24:46Often, charred lemon is really, really good

1:24:46 > 1:24:48when you're serving it with fish off a char-grill.

1:24:48 > 1:24:50- And a barbecue.- Yeah, lovely.

1:24:50 > 1:24:52You put a little bit of lemon, or a little bit of lime on there,

1:24:52 > 1:24:55and actually cook it. It takes on different flavours.

1:24:55 > 1:24:57So we want to grab the rest of our tomatoes here.

1:24:57 > 1:24:59So they've got the dressing.

1:24:59 > 1:25:02You see the idea, you've got the tomatoes, the dressing...

1:25:02 > 1:25:04When do you want the pimentos?

1:25:04 > 1:25:06They can go in here, chef, thank you.

1:25:06 > 1:25:08- In where?- In there.- In there.

1:25:08 > 1:25:11And then we need a serving plate from you guys, if you've got one?

1:25:11 > 1:25:12Thank you very much, chef.

1:25:12 > 1:25:15Thank you. Salt.

1:25:15 > 1:25:17There you go. Bit of black pepper.

1:25:19 > 1:25:20Tuna is cooked now.

1:25:20 > 1:25:22A little bouquet of flowers, if he wants to.

1:25:22 > 1:25:24THEY LAUGH

1:25:24 > 1:25:27And then we've got our tuna - don't cook it any more than that.

1:25:27 > 1:25:30And then what we want to do is just quickly mix this together.

1:25:30 > 1:25:34The idea of this salad is that the bread, ideally,

1:25:34 > 1:25:37absorbs all that dressing. That's what you're looking for.

1:25:37 > 1:25:40So you've got the crustiness of the bread, but then it goes soggy,

1:25:40 > 1:25:42because it soaks in everything.

1:25:42 > 1:25:46It acts like a sponge, it just sucks everything all in. Which is nice.

1:25:46 > 1:25:51But that Cabernet Sauvignon vinegar, if you can find it,

1:25:51 > 1:25:54is definitely a good buy.

1:25:54 > 1:25:56And it's great, it you can put it in stews, casseroles,

1:25:56 > 1:25:58all kinds of stuff, as well as dressings.

1:25:58 > 1:26:02It smells absolutely gorgeous. It's like a tad more sharper.

1:26:02 > 1:26:04Yeah, it's slightly more sharper,

1:26:04 > 1:26:07it's almost like the acid's like malt vinegar.

1:26:07 > 1:26:10You've got that red wine flavour to it as well.

1:26:10 > 1:26:11Because Michel's here...

1:26:13 > 1:26:14Aw!

1:26:14 > 1:26:15Ta-da!

1:26:15 > 1:26:19That's what we call heaven, then, isn't it?

1:26:19 > 1:26:20It's what we call £20.50.

1:26:20 > 1:26:22LAUGHTER

1:26:23 > 1:26:26- Little bit of olive oil. - That's more like it.

1:26:28 > 1:26:31- Bit of that on the top.- Wow. - There you have it, dive in.

1:26:31 > 1:26:33Oh, don't mind if I do.

1:26:33 > 1:26:36- Oh, it smells amazing. - It's all yours, Liz.- Oh!

1:26:36 > 1:26:39- OK, OK.- He likes you very much, Liz.- I know!

1:26:39 > 1:26:43And the lemon can sit on the side, there.

1:26:43 > 1:26:47- Thank you.- Oh, it's cooked beautifully, oh, it is.

1:26:47 > 1:26:50Do you want to bring over the glasses, guys, please?

1:26:50 > 1:26:52While they dive in.

1:26:52 > 1:26:54Ollie's chosen an Errazuriz.

1:26:54 > 1:26:58It's a 2007 vintage, available from Majestic Wines.

1:26:58 > 1:26:59- Oh, my God.- What do you think?

1:26:59 > 1:27:02- That's beautiful. - I think the panzanella really works.

1:27:02 > 1:27:04And the idea is, with this, if you're going to do this at

1:27:04 > 1:27:07home this weekend, is to literally leave that bread in the dressing.

1:27:07 > 1:27:09It literally absorbs like a sponge.

1:27:09 > 1:27:11You can really taste the vinegar as well.

1:27:11 > 1:27:13There you go, chef.

1:27:13 > 1:27:15- Young lady. - Thank you very much.

1:27:15 > 1:27:17- Mmm!- Oh, thank you.

1:27:17 > 1:27:20- This is so very pleasant, isn't it? - There's your heaven.

1:27:20 > 1:27:22A nice Saturday morning! Cheers!

1:27:27 > 1:27:31I think that will go down as one of Atomic Kitten's top TUNE-AS.

1:27:31 > 1:27:32Good, huh?

1:27:32 > 1:27:35I'm afraid that's all we've got time for on this morning's instalment

1:27:35 > 1:27:37of Best Bites. I hope you've enjoyed taking a look back at some of the

1:27:37 > 1:27:41delicious dishes that have featured on Saturday Kitchen over the years.

1:27:41 > 1:27:44Thanks for watching. Have a fantastic week. See you very soon.