Matt Tebbutt takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.
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Good morning. We have a whole host of chefs cooking up some real treats
for you this morning, from red wine souffle to lamb cooked on hay.
So please sit back and enjoy today's line-up
of Saturday Kitchen Best Bites.
Welcome to the show. Now, over the next 90 minutes,
we have some of the country's top chefs cooking mind-blowing food
for a whole host of celebrities,
ready and waiting, with their knives and forks at the ready.
Coming up on today's show, James Martin cooks up a tamarind and
coconut lamb and vegetable stir-fry for the vivacious Vic Reeves.
Will Holland dangerously attempts a souffle on live television.
The souffle is flavoured with a full-bodied red wine to pack in
the flavour, and he makes a mixed berry salad to accompany it.
Stay tuned to see if it works.
James Tanner knocks up a gnocchi dish
that you're bound to go quackers for.
The gnocchi is flavoured with fragrant wild garlic
and served up with a sweet honeyed duck breast - delicious.
And taking up the omelette challenge this week is
the amazing Rachel Allen and the masterful Michel Roux.
And then it's over to Tom Kitchin, who is cooking a lamb dish
that makes use of an old-fashioned way of cooking, with hay.
He places a rack of lamb on to a bed of hay, covers and bakes
in the oven, which gives a lovely earthy, smoky flavour.
Trust me, it's a great dish.
And finally, singer Liz McClarnon faces her food heaven or food hell.
Did she get her food heaven?
Seared tuna with a panzanella-style salad, or her food hell,
glazed grapefruit salad with salmon and sea bream?
You can find out what she got at the end of the show.
But first, it's over to Sabrina Ghayour,
who's here and celebrated our 400th show.
Renowned for her Persian and Middle Eastern flavour dishes,
she didn't disappoint with this tasty citrus-spiced salmon.
-Right, let's get cooking and kicking things off...
It's a celebration dish from Sabrina Ghayour.
What are you going to be cooking, then, Sabrina?
What are we going to be making?
-OK, so we've got a classic dish of Persian New Year.
It's all about spring, so there's going to be lots of herbs,
it's called sabzi polo, which is a herb aromatic rice.
That? And you want me to put it in there?
Yeah, the salmon, if you can put that in the oven,
-we're going to try and cook that to real time.
We're going to serve it with a really lovely citrus
and spiced-perfumed salmon, which is dead simple.
-We've got some rose petals...
Rose petals, that's all about, you know, Persia, aromatic, romantic...
My granny used to have these in her bath.
She did. It was in a little dish, next to a toilet roll warmer.
-Your granny was clearly bang on trend.
-Do you know what a toilet roll warmer was?
-Did you have those in Persia?
-You know the toilet roll warmer?
With the Barbie doll that was cut in half, stuck on top?
-Stop about your toilet...
-You mean the crocheted one?
Yeah, the crocheted one. Have you had one, as well?
Well, no, we had the Spanish one. Way-hey! Fancy.
-And you haven't been to Butlins.
-No, the furthest she got...
-So, that was kind of part and parcel of the...
-You need it to stop first.
-It's perfume, yeah, fantastic.
So get the rose petals in, need to grind them up.
If you can kindly chop all of those and slice the spring onions...
-All of this?
-All of that.
We're literally going to get it into the water that we cook the rice in.
-Which sounds a bit of a shame, but that's how we do it,
Iranian-style. We get the herbs in with the rice as it parboils.
So, we've got... What have we got in here?
Parsley, chives, coriander, dill?
Parsley, chives, coriander, dill, spring onions. Very...
-There's a lot of herbs in here.
-Where is the strainer?
Here we go, lovely.
Just strain off this rice that's been soaking.
-So this is for... This is for the New Year that you celebrate.
-When exactly was it?
-It was actually last night at 10.45.
Sounds a weird time,
-but it coincides with the spring equinox.
And we work with a solar calendar, so it's...
-I was up quite late last night, basically!
But it's a really lovely time.
It's all about family and feasting and celebration, and it's...
-It's all about a lot of herbs, by the looks of all this lot.
Well, it's because they signify spring,
so it's the green that really kind of ties in
with the spring beautifully, and in some regions they use this
beautiful spring garlic, which is really lovely.
And then we have this little area here,
that is... This is our classic table for... It's called the haft seen,
-..haft seen, which means it's seven S.
And you have to have different things that in Persian
language actually start with S.
So you got hyacinths, apple, garlic, sumac, coins, wheatgrass, eggs,
something called senjed, I don't know what it is in English, and a...
-What does that mean? What is it?
-I couldn't tell you, actually!
It's some kind of dry berry. And then you have saman,
which is a flour-based paste.
And they all signify, like, new life and rebirth and fortune,
so it's a nice time of year.
-That reminds me, my grass needs cutting at home.
You're going to have a wheatgrass shot at the end of it, as well.
So, in here I've got rose petals and then I'm going to put in
some dried lime powder, which is lovely, gives you a bit of pucker.
-Dried lime powder?
-Yeah, so the little dried limes,
kind of like the preserved lemons, but the dried version.
I've got sumac, which is also quite citrussy, cumin and cinnamon.
Sumac, you'll be able to get that in the supermarket,
but I don't know about the dried lime powder.
You can just use a little bit of a squeeze of lime or you can use
dried mango powder, which you get in Asian shops.
But most Middle Eastern shops now, you know, stock everything you need
-and even big supermarkets have import sections now.
OK, you want to get zest in so you can give everything
a really nice citrussy flavour without the acid.
This behemoth of an orange, it's the size of a melon.
-Right, so this is not a paste?
-No, it's not a paste.
-You just want an abundance of herbs.
It just really gives it a lovely flavour and normally I do
stuff with spicing, and this is really gentle,
-and traditionally goes with a smoked fish.
-This goes in here with...
It does, it does.
Sounds a bit weird, cos of course you do lose some of the oils,
that Western-style cooking say would be a good thing to hold on,
but it's how you do it.
I don't want to mess with Iranian people and change tradition.
So what rice have you got? What rice is that?
Basmati. We only ever cook basmati rice...only.
Do you wash it or not? You don't need to wash it?
-Yeah, you don't, I don't.
-For this we've soaked it, basically. Which is traditional.
But you don't have to. In a pinch, you don't have to.
It certainly does improve it a little bit but, you know,
life isn't like that today, so you do what you can.
-Spring onions go in there, as well.
-Yeah. Spring onions in, as well.
Gives it a nice little oniony flavour.
-On the table, or do you want me to move it?
-No, you can move it now.
And these are the berries that... We don't know what they are?
Yeah, you should eat one.
-It's a laugh!
What do they taste of? Are they dry?
Yeah, they're very dry, they're very, very dry. They all...
Everything has a different meaning.
-Please don't ask me what all of the meanings represent.
-Oh, God, this is going to be funny.
-Do you put these in dishes, or...
-No, they're only ever used for this, as far as I'm...
It's a little bit similar to jojoba.
It is like a date, isn't it?
-I can see why you've put it in.
-It's better off on the table.
I've got my sieve over here. You want me to drain this?
Yes, please. Drain it, you need to rinse it off cold.
You want to take all the starch off, cos we don't want the rice
to clump together, we want it to cook to be beautiful singular grains.
-And then all I'm doing is literally slapping that marinade...
straight onto the fish.
Sabrina, have you tried one of these?
-Have you tried one of these?
-Have I tried one of those?
Has... You said the word moreish. ..ever been used in a sentence?
Dry, a little bit. What do these signify?
Um... Yeah, I was hoping you wouldn't ask me that.
-You're not welcome in this house.
-Have one of these and get out.
-It's actually a laxative. Yeah?
Yeah, sorry, did we not mention that?
I won't be with you for most of the show.
So I'm moving this out the way.
Going to get some oil into a pan.
Yeah. So you rinse in cold water.
Yes, you rinse it in cold water and then I'm going to layer it back
into a pan, going to put your favourite ingredient in there.
So you cook this in... All you do is bring this to the
-boil, you don't need to do anything with it?
-No, no, you do.
What we want to do is, normally we're going to rinse it off cold.
-So it would be cold...
Rinse it off cold and you want to strain it really, really well.
And then you're going to...
-Can you season this for me, just with salt, please?
Want to make a crust and usually in
-a deeper pan, but we're...
-Do it when you put it in.
-Go for it.
-Great. Thank you.
Then we're going to pile it, we want to steam-cook it,
-so we're not going to use tonnes for this, obviously.
And then we're going to pile it back in there and then we have
a lid to cover it.
Cos that's really what creates the steam.
What's the idea of all the butter?
It's going to give you a beautiful crust, called tah-dig,
-which means bottom of the pan and it's the bit you fight over.
Most important thing is not to compress this.
Nonstick pan, I take it, is quite crucial?
Nonstick pan is ideal. If not, you can just scrunch up
some oven paper and stick it on the bottom.
And then I'm going to stick
holes in it, just to give it more of an opportunity to steam.
And I'm going to transfer a lid on,
wrap a cloth around a lid, just to kind of preserve the steam.
So how long would you cook that for?
You've got to be quite careful with this.
Yeah, you've got to be quite careful and be quite gentle with the cooking time,
so aggressive gas heat doesn't really work.
Ideally, if you have a diffuser, those perforated metal plates
with a wooden handle, to break the tension between the heated...
-Yeah. Much like hair dryer, like...
-You've lost me.
-You don't have to worry...
-You've lost me, go on.
Basically we're going to flip it, that's the most important thing,
and there's, like, prayer usually involved in this element of it.
-OK, we're ready with the fish, anyway.
One, two, three...
-Well, the tah-dig turned out well(!)
-That worked, didn't it?!
-It's all right, don't worry.
-Well, the tah-dig turned out well,
so I'm happy about that.
-OK, so, this is the crusty bit.
You can tell this is live...
There's quite a bit of the crusty bit on the floor, as well.
I know, I just thought...
I just thought I'd do what I do in the omelette challenge, normally.
-I normally trash the place with eggs!
But I'm actually really impressed about the crust.
-It's really, really well done!
A little bit more practice in turning it out,
it probably needs, more than anything!
Yeah, well - deeper pan, deeper pan. My habit.
We only do massive portions -
so, we do, like, two kilos of rice for four people. There you go.
-Well, that was just timed perfect, that broken bit, wasn't it?
Yeah, it's just the perfect place for the salmon.
-No, that's perfect - it serves four people and a dog.
-So, give us the name of this, then.
OK, this WAS sabzi polo mahi, which is a herbed rice
with citrus spice-perfumed salmon.
400 shows and we're still practising.
Apparently you need a wedge of lemon, as well, to go with it.
-There you go.
-Actually, this is probably...
Before, it was the full-fat version and now it's got less.
It's, like, essentially, a low-fat version of it!
-You get to dive into that.
-There you go.
Tell us what you think of that.
This is what everyone, every Iranian, is eating around the world.
-I had it last night.
-I can see that you guys are not partial on this.
-Have one, James.
-I've eaten one.
-I never saw you.
There's not... There's not a great...
Not that! I'm not... I'm discussing this, not that.
There's not a great deal to it, is there?
That'd also work for the rice, wouldn't it?
There's not a great deal to it that's not on the floor!
That's just had about seven minutes, that's all you want, yeah?
Er, yeah - you can give it a little bit longer.
-Yeah. It depends on the size of the fillet.
-That salmon's beautiful.
That rice looks so delicious
I would have quite happily eaten it off the floor. Maybe not.
Anyway, coming up,
James cooks tamarind and coconut lamb and vegetable stir-fry
for Vic Reeves - but first it's over to Rick Stein,
who is in a race against the tide -
and watch out, Rick, your feet are getting wet.
It's a bit frustrating, staying in hotels on holiday
in places like Italy, India or Thailand.
I mean, you go to markets
and you see all the beautiful fresh fish and vegetables
and you just want to take them back and cook with them -
but at least you can learn so much just walking around the market
and talking to the traders.
Well, you probably don't know what this is -
it's actually morning glory, and it's used for stir-fries,
just like we use spinach or pak choi,
but, here, morning glory - brilliant.
Look at these! I love these.
These are called snake beans,
and I think you're starting to get these in England now.
I was quite interested, because there's this really good dish I did
in the last book called Thai fishcakes,
and I had this letter from Australia saying,
"You don't know your Thai fishcakes -
"they don't have beans in them."
Well, I've just had some in the market, and they do. Hah!
So, here, look. Look at these.
Again, we're just beginning to get those in England.
Now, these are pea aubergines,
and they're a vital ingredient of a green curry -
either a chicken or a fish green curry.
They're slightly bitter.
I thought they were peas, of course, when I first tasted them,
but they're not. They're absolutely ideal for any Thai curries.
Here. There's no English name for these.
They're like garlic chives.
They're called cha um - excuse my pronunciation -
and they use them in little omelettes,
and they've just got a faintly onion, faintly garlicky taste.
I think the Australians call these yellow chives -
but we need these in England. We really do!
I'm sure you'll know what these are.
They're kaffir lime leaves - or in Thai - bai makrut.
Bai means "leaves" and makrut means "kaffir lime".
No, look at that. I bet you don't know what that is.
You certainly wouldn't until you tried it.
It tastes like coriander,
and it's called bai chi pharong,
which means "foreign".
Now, over here...
I expect you know what that is,
cos that is turning up in England now -
it's called kha in Thai, or galangal,
and it used to be very popular in England, in medieval England,
but it's died out, but it's coming back now,
and this is another rhizome called lesser ginger,
and over here we've got some shredded,
and you can just go and buy ginger all shredded,
or this, which is the lesser ginger.
Tastes like ginger, but much more lemony and not quite so strong.
Very, very popular in lots of dishes over here.
Look at these.
They're called rat's ears, rat ears.
See? Squeak, squeak, squeak!
Again, very useful in stir-fries.
Look at this odd-looking purple paste.
Now, that's shrimp paste, that's made from dried shrimps.
Oh, I don't think I can actually tell you what it SMELLS like -
you wouldn't want to know! And this is red curry paste.
If you're making a red curry,
you come to the market, you buy your paste dead easy.
Now, in the days before chillies arrived in Thailand -
cos, in fact, chillies came from Mexico,
via Portugal, to South-East Asia,
this is what they used for heat - just peppercorns.
But, of course, what they use now...
are these. Now, these are bird's eye chillies,
and these are right up...
number nine or ten on the heat scale,
called the Scoville scale.
Really, really hot.
You get little bowls of those
just in a little bit of fish sauce and lime juice
to eat with all your food. Great.
I love the heat and tropical scents of Thailand,
but I must say it's great to get back
to the purity of light and the quietness of Cornwall...
..but I still like to cook Thai food in Cornwall.
I wonder if they'd like to cook Cornish pasties in Thailand.
I don't think so, somehow.
But we're dead lucky in England.
I mean, you can buy the ingredients for most Thai dishes
in any supermarket.
Well, this is a John Dory.
Pretty impressive-looking beast, don't you think?
Some people say it's ugly.
I think it just... Well, it may look a bit glum,
but not ugly.
Amazingly, a lot of people call it...
In a lot of countries, it's called the St Peter fish,
and that's supposed to be the thumbprint of St Peter.
In fact, they're actually a round fish -
but look more like a flat fish,
but they swim towards their prey like that...
..and they can't be seen.
God, imagine if that was sort of coming at you,
you'd know about it pretty...
Anyway, the great thing about John Dory
is that they're very firm, it makes really good steaks.
A good, firm, meaty fish.
Very dense fish, so you'd really have to cook it
for quite a long time to get the heat through it.
And ideal for this dish, which I'm now going to cook,
which we got from Thailand again, from Hua Hin,
and it's hard fried fish with a red curry sauce.
First of all, get my pan nice and hot,
and while I get that hot,
I just want to talk about the red curry paste
I'm going to make the sauce with.
Now, they're all - red curry pastes, they're all from Thailand,
and all subtly different.
In this case, we've got turmeric, we've got cumin,
we've got coriander, shallots, garlic, a little bit of paprika,
ginger, red chillies,
Chalky's favourite fish paste, called belacan, that smells so much,
and lemon grass.
So, I've wazzed that all up in a mortar and pestle
to produce that lovely red curry paste,
and I'll just put a little bit of oil in this pan,
and fry the curry paste hard.
Just let that fry till quite a lot of the moisture's been driven off.
And now some coconut milk.
About... Just under half a pint, I suppose.
Stir that around.
Now, some brown sugar
and some fish sauce - couple of tablespoons of fish sauce,
and just leave that to simmer away gently.
There's only one more ingredient to add at the end of that,
fresh lime juice.
It's much better if you can just put freshly squeezed lime juice
in a sauce like that -
right at the end, it really lifts the flavour. Fantastic.
OK, that's nice and thickened up.
Now, I've only got the one burner,
so I've got to put the wok with the oil on the top of there.
Just take my stands over.
There we go. And on with the wok.
I don't know if you've noticed, behind me,
but it happened in another programme I did before, but...
actually, it takes quite a long time doing these sort of things outdoors,
because what happens is, you get helicopters coming over,
then you get a little sort of biplane, you know, whizzing across,
then somebody starts a strimmer in the lawn over there,
and you have to go and say, "Look, please cut it off,"
and then there's an outdoor... you know, little motorboat
with an outboard motor,
and all these times you have to stop and wait,
and meanwhile the blinking tide's coming in,
and I'm just beginning to get my feet wet, but here we go.
then the other...and that's going to take about two minutes,
so while they're cooking,
I'm just going to finish off the sauce,
which is now nicely reduced,
and just going to add a little bit of lime juice, there,
fresh lime juice, as I said.
That'll give it a real zing.
OK, I think we're just about there with the fish.
See, it's all nice and crisped up now, so that's good.
Nicely fried -
and there's the other one, butterflied out.
That looks great.
And now just to finish the dish.
If you can't get John Dory like that,
a steak of cod or monkfish would do.
And now some sauce - it's lovely and fragrant and sour and hot,
but, above all, fresh-tasting,
and a good sprinkle of chopped coriander - just roughly chopped.
And that's it. OK?
Do you mind if I go now?
"Twas brillig and the slithy toves
"Did gyre and gimble in the wabe."
That always makes me think of that time between dreaming and waking
when you're never quite sure where you are.
When we're making these programmes, we're always thinking about recipes.
Poor old Dave, he has these dreams where food is all tumbled together
in strange foreign places.
Well, it's only a dream, but I was in the walled city in Hong Kong,
and there was wires...
You know, there's something about other people's dreams,
-they're so boring, Dave.
-There were wires everywhere,
rats running around the place,
and I was undercover, cooking for these gangsters.
I was doing these fish balls, you know?
Fish balls with the flavour of basil and lemon zest.
-What, in Hong Kong?
What, basil and lemon zest?
Well, yeah - I mean, I know it doesn't sound like Hong Kong, but...
-Dream, innit, I suppose?
-It was a dream.
-You want me to cook it?
-See what it tastes like.
Anything for a quiet life.
Well, there's one thing you CAN say about dreams -
if you've got something on your mind,
you know, inevitably, you're going to dream about it.
When we're making these programmes, food is seriously on our mind,
all the time we're thinking about food,
so I can sort of understand Dave,
so I just thought, what a good idea
to try out what he was dreaming about,
and see if dreams can bring out the most wonderful dishes,
the most wonderful stories.
So, first of all, he said some fish,
so we'll start off with a bit of cod, I think.
Just cut that up a little bit.
And now prawns. Now, he said they should go in with the fish.
I'm a bit disappointed about that,
because, you know, I like the texture of prawns -
but in the spirit of science, we'll do exactly what he said.
Now an egg.
The eggs that bind.
That'll do. Just a little bit of a blend with the fish and the prawns.
So, one egg, I think, will do. In that goes.
That'll be great.
So I'll just empty that out into this bowl -
and in goes the crab meat,
and just fold that in nicely.
Now, he said a bit of breadcrumbs,
so we'll just put about a couple of handfuls of that in,
just to bind it up, to make it easy to mould out.
And now for the flavourings.
What was it? Lemon. Lemon zest first of all.
This is obviously a bit of an Italian-cum-Chinese dish.
The Italian - the lemon zest and the basil,
the Chinese - well, the balls,
cos they go in for lots of sort of fish balls.
So he must've been in a right old turmoil in his bed.
Poor old Dave!
So, mix those in. OK.
That looks about right.
Just try a little bit...
Don't do that if you don't like raw fish - but I do.
Actually, that's tasting pretty good.
Maybe this has got some potential.
I mean, you know what dreams are like normally. Forget it.
You know, sort of "in-your-dreams" pasta.
OK, I'll just do about six of these.
I can't be bothered, cos I just want to get on and cook this
and see what it's like.
So, we can start making the sauce now.
First of all, some olive oil...
and then some garlic.
There we are. Nice lot of garlic -
and some onion.
Plenty of onion...
and just stir that around a bit, just to get it nice and...
Translucent's the word.
And then some nice chopped tomato,
and we'll use fresh tomatoes here.
About 15, 20 of them. Stir them round.
And now some herbs. Now, we'll have some bay leaves.
Nice, fresh bay leaves - about four of them, I suppose...
and some fresh thyme.
Couple of sprigs. That's good.
Now I think we'll have some vinegar.
I like a good slug of red wine vinegar in something like this.
Did he say wine? No, I don't think he did.
Bit of salt...
and plenty of pepper...
..and we just leave that to simmer away.
So, that's been going for about 20 minutes now
and, look, it's nice and reduced, and looking absolutely lovely.
So, I'm just going to force this sauce through the conical strainer
with the back of a ladle, pushing everything through.
Quite nice big holes in this conical strainer,
so a lot of it goes through.
Only this sort of really rough debris stays behind.
Just put that back on the heat now
and just poach off these balls in it.
Look at that - look at the lovely coating on them, there.
They'll poach in about three, four, five minutes.
Not much longer.
I've just got a big pot of water here.
Remember, lots and lots of water when you cook pasta.
This time, tagliatelle. Cooked it for 9 to 10 minutes.
Then just take that colander
and pour all the pasta into a nice big bowl,
ready to put on the fish balls and the sauce...
and now I think we'll just put four balls on this one.
It's not a six-ball dish, this.
I'll just finish this off with a little...
what we call a chiffonade of basil.
Look at that - lovely green basil,
and a good, generous pinch of Parmesan.
I'm getting quite excited, I really am, about this.
It looks good. I mean, you know, why not?
You have meatballs and pasta.
If they're well made, like these are, of course,
and pasta perfectly cooked, al dente, why not fish balls?
Well, this came out of a conversation about a dream,
and, well, I think you've heard what I think about people's dreams -
But I've never tasted this before.
Let's just see.
Excuse this - there's bits of pasta hanging everywhere.
It's all right.
Well, that's one way to create new recipes.
There are so many great Eastern dishes that you can try at home,
and I've got another one to show you right now
from my recent trip - it's a coconut tamarind lamb stir-fry.
It uses...basically this lovely loin of lamb that we have here,
which is kind of the same as a sirloin of beef, really.
Obviously it's a smaller piece -
but I'm going to stir-fry that with tamarind,
which we've got in there, coconut milk,
some mizuna leaves, which is different -
you can get these from supermarkets now,
these little mizuna leaves.
Different... Try it
Grow it at home, Vic, as well.
Very different to rocket -
not as peppery, but a different sort of taste, I think, really good.
-It's a weak rocket?
-Yes, it is like a weak rocket,
but I think it's a great, great herb, that.
Then we've got some cabbage,
all manner of things to put into a stir-fry.
Basically, thinly slice our lamb and stir-fry that together,
and then take it out and let it rest,
and then stir-fry the rest of the stuff.
I think that I cooked this this week.
-Yeah. On Monday or Tuesday, I think.
Cos you do all of the cooking at home, don't you?
Yeah. Well, not all of it.
No, Nancy cooked last night.
-She made a cowboy pie, which was very good.
A cowboy pie?
-Minced beef, OK.
-Beans, haricot beans.
All right, OK.
Bit of that in there,
and we throw all that lot in.
We stir-fry this very, very hot.
That's probably a bit too hot!
We just get a bit of colour on that...
and that's off.
-So, Vic Reeves, this is your life.
-Born James Moir.
Father, grandfather, same name, same birthday.
-How weird is that?
-Yes, I know. All from Leeds.
-All from Leeds.
-Failed all exams at school, apart from art.
but that was in 1975, and the whole nation failed.
-What do you mean...
-No, it was!
I mean, the amount of work I put into my history, geography,
and I should have won. I should have been...
A crown should have been awarded to me,
the amount of work I put into that.
-I got a grade 5.
-Fast-forward ten years,
the same thing was happening -
-in 1988 I failed cookery at school...
..and the only exam that I passed was art -
but passing just art was enough qualification
to get you in an art college, be a mechanic or be a chef.
Yeah, that's all I wanted to do.
-I ended up being a mechanic.
I wanted to go to art school -
but questions were raised that year,
-let me tell you, in Parliament.
-That's nicely done.
-So, why did you pursue art as a career, then?
-Cos you're doing it now.
-Well, I'm doing it now...
-You've had all these exhibitions.
-..but, like, when I grew up,
the thing to do was to get a job,
and get something that was going to last for a while.
-So, my dad said to go and work in a factory.
So, I did for about four years,
and decided that this isn't what I want to do,
I'm not going to spend the rest of my life doing this, so I fled.
-Without finishing the apprenticeship.
We might have come from the same sort of area in Yorkshire,
cos I was told when I was a kid that you couldn't pursue art as a career,
that was the only exam that I passed,
cos all the wealthy artists were all dead.
-Well, my dad said...
-You had to get a proper job.
He said, "Do you know any artists who have been successful?"
So, I said "Well, Andy Warhol,"
he said, "Pfft, look at him!"
So, it wasn't really the done thing. It was, "Go and get a job,"
but my dad did say later on,
he wished he'd said, "Yeah, go to art school."
Which I did do eventually.
But comedy came about - you were a group of kids messing around.
-Is that where you fell in love with it?
Yes, we messed about.
There were five of us, five mates, called the Fashionable Five.
We were a kind of a musical group, but more of an, um...
an adventure group!
-We used to have fun.
-That's what it was all about.
-You know, having fun as a teen.
How did you break away from that and then go into stand-up?
Cos you started off with a one-man tour, didn't you?
Well, it wasn't a tour - it wasn't really stand-up, either.
I left art school,
I kind of put on what I considered to be a bit of performance art
-on a stage in a pub in south London.
The Goldsmiths Tavern - and it was...
-I called it Vic Reeves' Big Night Out.
So... It was different every week. It wasn't really stand-up -
-it wasn't a routine.
It was just like, "Let's have fun."
Wasn't that where you met Bob?
Yeah, he was in the audience. People say he was heckling,
but I don't think Bob's ever heckled in his life.
He was just there, as a mate - a mate of a mate,
and I said to him,
"Here, do you fancy coming on the stage next week
"and saying these lines?"
I think he had to give me a cheque
for all the marvellous work I'd done for some charity,
which was a big con.
That was all... I said, "Here, you bring this massive cheque on,
"and I'll boast about it."
How did TV come about from that, then? Putting the two together?
Well, we went from there to the Albany Empire,
which is a bigger theatre, which held about 350 people,
and we did the same thing.
-We had a show which was about three hours long...
-..of very...mixed content...
..and it was different every week.
So, I put on six, and then a lot of people turned up,
and then there was a gap,
and then another series of six of these live shows,
and word got out, and people were coming from all around the country,
-so word got out...
..and then Jonathan Ross was down,
-and then Jools Holland, you know.
It was kind of... You know, word got about,
and then eventually there was Channel 4 and Alan Yentob...
So, Michael Grade and Alan Yentob
were in the audience one night,
and they both wanted us to do a...
That's sort of the total mix of stuff,
that you never know what's going to happen,
has followed you - you know, Shooting Stars,
-Vic and Bob...
-It was unbounded enthusiasm.
As a guest, you really haven't got a clue what's about to happen.
Well, you've been a guest,
and we don't let anyone know what's happening.
A lot of these panel shows, they let people know what's up,
-and give them, almost, lines to read...
but on our show you haven't a clue what's going to happen.
You definitely haven't got a clue -
but that spirit's still there with the new thing you're doing now...
-..and the kids, but adults can watch it, as well.
The Ministry Of Curious Stuff.
Tell us how that came about, then.
I did a book about two years ago
called Vic Reeves' Vast Encyclopaedia Of World Knowledge,
which was full of semi-truths, and it kind of...
So, someone at the Beeb said,
"Shall we make a TV show out of this for kids?"
-That's how it started.
Then it developed into what it is now,
which is...I'm the minister of this government department
who finds out information from the kids
and then explains it via the gift of sketches and nonsense.
With the help of other people - cos you've got Dan Skinner, as well.
Yeah. Dan Skinner, who's Angelos in Shooting Stars.
-He's playing Captain Length-Width.
He's brilliant in it, I have to say.
He's great. We've got a good kind of rapport thing.
-It's quite an old-fashioned type of comedy...
..that we do in it. I mean, it's good for adults -
it's good for kids, but it's good for adults.
It's quite an old-fashioned cross-talk, '50s radio style.
This is for CBBC, is it?
-It's CBBC, yeah. On, um...
Well, actually, it's repeated, it's on Sundays at nine o'clock.
So, tomorrow morning, just after now.
Just after now, there you go!
Right, I've got everything in there.
The lamb's gone back in, we've got the tamarind,
the coconut milk, everything's gone back in there.
Now, as well as all that, like I said, you're an author,
the artist, with all of your shows, and doing your bits and pieces -
but you're starting your comedy show. Tell us about that.
-Is it one-man stand-up, or...
-Well, we're going to do...
We haven't done a live tour for, I think, 15 years,
probably more than 15 years,
so we're going to try some stuff out in Leeds
at the Leeds City Varieties in March.
-We're going to do three days there and try some stuff out.
I was thinking we would try different - old characters...
something old, something new -
but I was thinking for merchandise,
I've been doing quite a bit of pottery recently,
-You're making your own range?
-..make some mugs,
and instead of merchandise selling T-shirts and that,
I fancy having a craft stall.
-So, like, have handmade mugs.
-Yeah, that's a good idea.
You could sell some of your chutneys.
Yeah, that'd be quite good!
There we go.
There we go, we've got the lamb there,
-and best of luck with that.
-That looks good.
What's that you've put it on?
That local ingredient to Yorkshire(!)
Could you eat that?
No. I wouldn't eat it.
They normally wrap it up and cook fish in it.
This looks like one I made earlier this week,
but let's see if you can do any better.
-Oh, look at that. That's nice.
-Lamb's still pink, see?
I'll have a bit of that, and that..
You cook it and literally put it back in after...
I love tamarind.
It's quite minty.
It's got quite an English thing going on about it as well,
-with that mint...
-It is cooked by a Yorkshireman, yeah.
The only thing English in there's the lamb and the mint,
but other than that it's not far off.
So there you go.
A GCSE in art will get you into cooking or comedy apparently -
why wouldn't it?
Now, today we're taking a look back at some of the tastiest recipes
from the Saturday Kitchen archives,
and we have barely scratched the surface, so don't go anywhere.
Up next, Will Holland, who decided to keep it simple
and cook a souffle.
Welcome back, Mr Will Holland.
-Now, souffle - this is the souffle,
you've just made these two minutes ago.
I've just made those. We're going to put them straight in
and then do the whole process so there's not any sort of...
In the oven. 350 centigrade, 170 Fahrenheit,
gas mark 4, eight minutes.
-And I'm going to put the timer on.
-Get the timer on.
-And don't open the oven door.
Don't keep going over there and checking if they're all right.
Right, what I'm doing first of all, cos I need to get this going,
is sugar and water.
We're just going to make a syrup.
So you're quite confident in these sort of souffles?
I think the thing is there's a lot of kind of...
You know, people at home
are a little bit scared about it, basically,
and there's no need to be scared,
and that's what I'm going to show you today.
Why are you looking nervous? JAMES LAUGHS
-Famous last words.
-Right, we're going to use the softened butter.
-Explain to us what the syrup is, then.
-The syrup's in here.
We're going to get that to...
-If we're getting technical, we're going to take it to 121.
-Which is soft ball on the sugar thermometer.
-Which is soft ball.
But to you, me, and everyone at home,
we're going to boil it until it's syrupy.
On a sugar thermometer, you'll have 121 degrees.
-Sugar and water boils more than boiling water.
Boiling water stops at 100 - you put sugar in it,
it'll continue to heat up to 160, 170 degrees.
-And it's 121. On the sugar thermometer it's soft ball.
So that's one part of the base
that's going there, the syrup, James,
and then in here, I've got cornflour...
-..and red wine.
Often when you're making souffles, you'd make it out of a custard base,
but this is the first time I've seen it with...
Well, cornflour, you can do it with creme pat, or creme patissiere.
Yeah, there's two ways, as you said,
the custard base and then there's this version,
which is cornflour.
So all I've done is mixed cornflour and red wine.
And because I want it to be
a really, really intense red wine flavour,
-I've gone for a red wine with plenty of oomph.
So, something big. Rioja, Merlot.
-Like a good Saint Emilion, something like that?
Saint Emilion, something that's just...
Something that's big and plenty of... Packs a good punch.
Right, when you're doing the souffle moulds for Will here,
what you do is you basically take the butter
and you make the lines up the side of the dish.
They're supposed to make the souffle rise up the side of the dish.
Yeah. Onwards and upwards.
-Rather than just rub butter...
I really, really think it's mumbo-jumbo, that kind of thing.
Mumbo-jumbo? Why don't you make one upwards, one downwards,
see which one is going to rise more, you know, because...
It's a Michelin belief. They want you to believe that kind of thing,
-Oh, I see.
I've done it how you wanted it.
-Up the side.
-That's it. Do it my way.
You can do it how you want.
So when the sugar gets to that kind of nice syrupy consistency,
I'm going to take it out the pan to stop it at that temperature.
I've got our egg whites here.
These again are the packet, pasteurised egg whites.
Yeah, we're going to use pasteurised so that Jodie can enjoy the souffle.
-I don't want to give you...
-How exciting. Thank you.
..partially cooked eggs.
Whip these up, no sugar yet,
I'm going to add those a little bit later.
-What have we got going on in there?
-The cornflour and the red wine mix.
Just need to bring it to the boil,
and you can see how thick it comes, very, very quickly.
It's only been on there for a minute and a half, two minutes.
You need to keep whisking this,
particularly with the cornflour in it.
Yeah, we don't want it to be lumpy.
As soon as it's...
-This is Rioja we've used in there.
-Going to pour that in.
-Soon as it comes to the boil,
out it comes, you can see how thick it is.
Get all of that out,
and then get the whisk in there again
and just whisk the syrup and the red wine mix together.
That's it, that's the finished base, it's as simple as that.
Now, tell us about Ludlow - amazing place,
famous for wonderful antique shops, great food...
Of course. The foodie hotspot.
It's a very, very famous place for food.
I'm just going to pop this in the fridge.
I'm going to throw in my sugar.
Get this done as quick as possible.
Because when we make the souffle, it needs to be cold.
But, yeah, Ludlow, it's a fantastic food destination.
There's great restaurants,
but it's also the kind of... The culture and town of food,
you know, the butcher's and the baker's,
and we've got a fantastic food festival
that happens every year in September.
-Yeah, which you're doing, of course.
-Well, I'm not doing it.
It's been going for a lot longer than I've been in town, but it's...
I think it's its 17th year this year, which is just incredible.
So, for each souffle... I'm just going to give that a quick whisk.
-Have you got another whisk?
-Yeah, I've got a whisk.
-I'll use this one.
It's really important that the base is cold when you make the souffle.
Would you like a Kenny Atkinson whisk or a normal whisk?
You said that, not me.
Kenny won't be watching anyway.
Cos it sets up, it's basically turned into a jelly.
-So that's what we want. So, a couple of tablespoons per souffle.
-Ludlow, it's famous for, obviously, Shaun Hill.
Merchant House, that kind of thing.
Shaun Hill was the pioneer,
he was the original,
and I'm just there to...
fly the flag.
But it is great.
So many great produce, or so many great suppliers of great produce,
literally within the area.
Yeah, it's a rich area
for all things lovely.
At the moment someone's actually rearing suckling pigs for me,
so I've got a farmer that's actually...
I go and the pigs have already got my name on them
as they're running around the yard.
I don't think they know it!
-They're all called Will.
They've got a tag on there.
So you're whisking this with a whisk.
I always do souffle like this,
but often a lot of people mainly use the spatula and fold it in.
-It's much quicker this way.
-Listen, this is... This is...
I don't want to say it's a foolproof recipe - yet.
-But you can be...
-Doesn't look like at the moment it is.
-But you can be pretty...
-Pretty...brutal with it.
-Robust with it.
-So use the whisk.
-It's the cornflour that's...
Yeah, the cornflour's nice and hard. Did you sugar those as well?
Yes, they've been sugared.
Excellent. So I'm just going to grab a spoon.
But, yeah, instead of using...
Don't be afraid about getting your arm in there
and just really, really incorporating
the meringue, essentially, and the base.
Now, you make these before service, don't you?
So if you're doing a dinner party...
Yeah, these are brilliant for at home.
Because of the cornflour it's quite a sturdy mix,
so you don't have to make it and cook them straightaway.
You can make them a good couple of hours before.
And just pop them in the fridge?
Yeah, put them in the fridge.
So you've got your dessert ready to go, basically.
And soon as it's pudding time, pop them in the oven,
eight minutes or so.
Now, you've got to be careful not to...
You press it round the edges with a palette knife, don't you, really?
Yeah, I'll show you. I'll just get this other one in there as well.
But that's the one key bit with it, is not to...
Any area of the ramekin that's not got butter and sugar on it,
that's where it'll stick.
-That's why you got me to do it, and blame me.
-Yeah, that's it.
It was the poorly buttered moulds, wasn't it?
That'll the one!
But use a palette knife
and just smooth it off like that.
Now, I know you're a keen cook, Jodie.
Ever tried making a souffle for a dinner party?
Oh, God, it's very dangerous, isn't it, souffle for a dinner party?
And especially with the old AGA.
But I've got someone at home that's a fantastic cook,
called Rachael, and she did a cheese souffle the other day
-and it was brilliant.
Yeah. So I do love them. But I'm a roast girl.
-I can do a roast for a dinner party.
-Sounds good to me.
But, yeah, souffle - I'd get a bit nervous.
You've got 30 seconds left, Will,
so you can show us how to finish those off.
You've just gone round the edge.
All I've done is wipe my thumb around the edge,
and the temptation is not to...
Not to lick your thumb at that stage.
-And that just stops the souffle mix from sticking to the edge.
Now, you just pop them in the fridge as they are now?
In the fridge as they are,
and then they can go in the oven when you're ready.
And what you've done for me, James,
is just make this small berry salad.
It's really nice, like you said,
with all the fruits coming out of your garden.
-Yeah, we've just got a bit of creme fraiche,
some mint chopped through it,
and I put a little squeeze of lemon in there as well,
the lemon really brings out the flavour. And then...
-Do you want to get them out?
-And a little bit of basil as well.
-You get them out and I'll lift it onto the plate.
-The moment of truth.
-So there you go.
-Right, that's it, bang on.
-I heard the eight minutes.
-They look good.
They look pretty good to me, don't they, those?
-They look pretty, pretty good.
-Look at those.
-Look at that.
-There you go.
-Going to just burn our little fingers...
There we go. I'm happy with that.
So it's a good job they did work,
because you've brought something with you
that's very special this morning, whose birthday it is.
Yeah. It's my mum's birthday today, I've brought her as a special guest,
so not only have I made a souffle live on telly,
I've also brought my mum because it's her birthday.
Happy birthday, Mum!
She didn't want to be on camera, but happy birthday.
Your boy did good. Remind us what that is again.
Red wine souffle with berries and creme fraiche.
How chuffed do you look. Look at that. You lucky thing.
That one's for Galton!
He's pretty good at this game. There you go.
-I'll bring this other one over.
-They're all works of art.
-I feel ashamed to... Both of us.
-You can dive in, it's pasteurised eggs.
-Silvena, there you go. Dive into that one.
-This is gorgeous.
Someone tried it yesterday and they said it was like eating
-hot red wine marshmallow. So, if you imagine that...
-Oh, my word!
-It's not as good as the meringue, though, really.
-Of course, never, never.
-Come on, Jodie, which one?
-20 quid, give me a drink with that.
-Do you know what I mean?
That is seriously good.
I was wondering what the wine is going to be like,
-but it has a delicious sourness to it.
It's incredible, the acidity,
and how beautifully it works with the egg white.
It's not as good as the meringue, but it's all right.
There you go. A foolproof souffle recipe but don't hold me to that.
Now over to the man, the myth, the legend.
Of course, there's only one man we could be talking about.
It's the fantastic Keith Floyd. Take it away, Keith.
Despite global critical acclaim and financial success
of our little programme, the BBC still adopt
a very parsimonious attitude towards our budget.
And I still have to beg,
borrow or even steal a kitchen for my little cooking sketches.
So, I sent one of my researchers out, and I said, "Get me a typical
"Texan home, you know, something modest, something quite ordinary."
Well, he was a Texan, so he came up with this.
He thought this was quite ordinary.
The chap who owns it is only a multimillionaire.
But what is Texas all about?
It's about Apaches, vigilantes, longhorn cattle,
Lone Ranger, Rin Tin Tin,
politics slightly to the right of Vlad the Impaler.
Also, it's about chandeliers, dining tables, and clothes.
As you see, I haven't changed my image a jot.
America hasn't affected me one little bit.
I mean, note the pigskin jacket, note the snakeskin boots,
note the little medallion. But it's only rock and roll.
Anyway, we're in the kitchen, so let's go and do some business.
Here what we're going to do is what they all do in Texas,
is grill some steak and make a barbecue sauce.
And have a little slurp.
First of all, straight to business on the ingredients for
a Texan barbecue sauce.
Butter, pepper, onions,
malt vinegar, lemon juice, Tabasco,
sugar, water, garlic, and catsup.
All I have to do, cos it is terribly simple,
although very, very important because they don't take
any prisoners here in Texas - if they want a steak,
they want it tasting really good.
And, because of the Mexican influence,
they like things a little bit spicy. Right.
So, first things first, in with the tomato catsup, as we call it here.
As I say, America hasn't affected me in any way whatsoever, y'all.
It's all going perfectly well.
Quite a dash of Worcester-CESTER-SHIRE sauce.
Stir that in.
I can see some of you gastronauts at home wondering
what has happened to our dear Floyd? Tomato ketchup? Worcester sauce?
And now wine vinegar into all of this?
Anyway, this is Texas and we're going for it.
Right, a load of chopped onions into there.
Like that. No problems.
A cup of lemon juice, freshly squeezed, of course.
Dash of Tabasco. There we are.
You could use this for stripping the paint off things,
I wouldn't be surprised. And a load of sugar. Put in there.
And some garlic into there, like that. A knob of butter.
Did I put the pepper in? We put some butter in, then the pepper.
Say, half a teaspoonful. Like that.
Stir it around, whack it on the gas, and wasn't that a brilliant thing.
Do you know, that was a whole take right from the top of those
stairs right into the kitchen. It's the sort of thing that most
television cookery programmes don't do, and even quite a lot of
feature films can't get right. Anyway, what I deserve
is a little drinkette
So, what do you drink when you're in Texas? You drink margaritas.
Margaritas are demon little things.
And when you've been walking up and down stairs like I have
all morning trying to get one take right, you deserve one.
It's very simple. You take some triple sec,
and you pour quite a lot of it, as much as you feel like, into...
Goodness me, this is Texas,
and they've got these mean little pourers on the top.
Right, you poor triple sec into your little hand-blown jug, like that.
And equal quantities of tequila, which is made from the...
agave plant. I always thought it came from cactus, but never mind.
So, equal quantities of that.
This is looking good. Ha-ha!
Yes, that smells quite good. Then...
Real, real limes, painstakingly and lovingly crushed,
so you have them like that. Limes into there.
And, then, icicles and icicles. Twice as nice as ricicles.
A load of ice goes into that.
Now, we've got an expert in the crew here on these margaritas.
She, in fact, is the world champion drinker of them,
and she says there should be no sugar in them.
Some people say there should be a little.
So, you know, Tex-Mex, let's whack... Is that the salt or sugar?
That's the sugar. A little bit of sugar in there.
A little stir around. OK.
Then, have you ever wondered, and here's a useful thing
for entertaining at home, and I know you all have these dinner parties
on Saturday night, how do they get
the salt around the top of the glass for a perfect Margarita?
Do you know how they do? Over here, Clive.
They dip the glass into some lime juice like that,
then they whack it over to where the salt is,
carefully placed on the thing there, twiddle it around,
and it's full of salt,
which is essential for a Margarita.
Another essential thing...
..is to taste it. Because if it ain't good enough to cook with,
it ain't good enough to drink.
Welcome to Texas.
# I feel tears wellin' up Cold and deep inside
# Like my heart's sprung a big break
# And a stab of loneliness is sharp and painful
# That I may never shake
# You might say that I was takin' it harder
# Oh, she wrote me off with a call
# But don't you wager that I'll hide the sorrow
# I might break right down and bawl
# Now the race is on
# And here comes pride up the backstretch
# Heartaches... #
I don't want your lonely mansion with a tear in every room,
all I want is the love you promised beneath the haloed moon.
So the song goes.
Before I visited the Lone Star State,
my only experience of Texas came in a bottle.
And I thought of millionaires by the yard, long-legged women,
and gold-plated Cadillacs.
In fact, after the fall in the price of oil,
Texas looks a little ragged, sort of unfinished.
OK, so it's too easy to criticise.
Nevertheless, the countryside is barren and in stark contrast
to its tremendous international image of wealth.
These derelict shacks are all that remain of somebody's dreams,
people who came to find their fortune in God's little acre.
Steinbeck, curious, of course,
would now have just shifted a few states.
# Now the race is on
# And here comes pride up the backstretch
# Heartaches are goin' to the inside... #
There is tremendous pride in this state.
Texans think of it as another country.
And these dancers aren't wearing fancy dress -
high-heeled cowboy boots and Stetsons are worn with honour,
like a knight's sword,
only to be taken off in the sanctuary of your own home.
# I guess it looks like heartache
# And the winner loses all. #
So, just to recap on the sauce, it's tomato ketchup,
Worcester sauce, lemon juice, drop of water, garlic, onions, butter,
Tabasco sauce, and a bit of pepper bubbling away there very nicely.
The sort of thing Americans really like on their steaks.
But the other thing Americans like, they have a thought for the day.
And I was wandering around the kitchen waiting to do this take
and I found it. February 11th, which it is, 1989, it says,
"Oh, great father, never let me judge another man
"until I have walked in his moccasins for two weeks."
It's an Indian prayer, it's to think about, isn't it? Anyway, steaks.
This is a cookery programme, after all, not the morning prayer.
There is a Texas steak.
It probably only weighs about, I don't know, 16-20 ounces,
something like that. They like them big around here.
It just goes whack onto the grill. One...
It's a very good thing. You'll have read, all of you who are
interested in those kinds of things,
the problems in the paper about American beef,
where they inject it with steroids and all kinds of things, there's
all kinds of battles going on, you know, agricultural wars and stuff.
Texas would like to point out,
through me, that they are not part of that.
They do not do these funny things to their beef.
And their beef, they reckon, is pretty good.
And wouldn't the Ministry of Agriculture in America
pay heed to that. So, anyway, there we are.
That's the political lecture for today, over we go. There.
If only I could get some stars on those stripes,
I'd have a real American steak.
Well, I suppose it should be ladies first, but a man wearing
a hat at a dinner table has a certain authority, doesn't he?
Larry and Shelley Beard lost handmade shirts
in the property crash just two years ago.
But, unlike Britain, there's no great stigma in going bankrupt.
You just pick yourself up,
dust yourself off, and start all over again.
It's always too soon to give up.
You know, you may be flat on your back, but, hey, you know...
Thomas Edison only...
..I think tried 900 something times to get electricity,
and his motto was he never had any fighters,
he just had a bunch of process of elimination.
And... You know, I didn't feel like...
I had a good wife that supported me through all these...
I had depression, like anybody else, but...
But there is a certain amount of Texas pride that comes out
when you say, "Look, when the going gets tough, the tough get going."
And let's just see what we can do.
We did it once, and we can do it again.
And I'm not saying I won't fail again but... Hey, we can do it.
Anybody that's down can get up. Just try. Keep it up.
-So how's the sauce, Larry?
-Well, this is excellent.
I mean, if my wife doesn't put ketchup on it and drown it,
literally, well, then it's good and...
I'm not near as picky as she is but this is excellent.
In fact, I want a copy of this
because this stuff is going
to come home to me
and I'm going to use it.
I don't know what your specialty is,
but it's obviously very good.
We're big beef-eaters down here
and we're real particular
about our steaks
and these are good steaks.
The sauce is... Like you said,
we like things
a little spicy down here
because of the Mexican influence.
This is great.
I especially like things spicy.
I'm a hot sauce connoisseur, aren't I?
Say that to me again - it was wonderful.
Look at me and say it.
Say it with that lovely accent - it was beautiful.
I am a hot sauce connoisseur.
I'll drink to that.
Keith once again showing us how it's done. Great stuff.
Now, as ever on Best Bites, we're looking back at some of our
favourite recipes from the Saturday Kitchen archives.
Still to come on today's show,
Michel Roux and Rachel Allen go head-to-head in the
Omelette Challenge and Michel's taking it on the first time,
but surely, with his pedigree, he'll have it in the bag, right?
Tom Kitchin shows us an unusual way to cook a rack of lamb.
The lamb is sealed in a pan and then baked off on a bed of hay
and then served with a delicious potato boulangere.
Liz McLarnon faces her food heaven or her food hell.
Did she get food heaven - seared tuna with panzanella style salad -
or her food hell - glazed grapefruit salad with salmon and sea bream?
You're gonna have to find out what she got at the end of the show.
Next up is the ever jovial James Tanner, who is making use of
wild garlic, a fantastic ingredient that's coming into season right now,
so seek it out and take note of this fantastic duck dish.
-Hiya, how're you doing?
-Good, thanks, yourself?
-And on the menu is?
We've got honey and five spice glazed duck breast...
-..wild garlic gnocchi, with an orange caramel sauce.
OK, now I know you want to get started on this one.
Yes, please, yeah.
I'm going to give the jobs to Mark and Frances over there.
Broad beans, guys, can you pop my broad beans?
No such thing as a free lunch, Frances, on this show.
-You've got to do something.
-I'll show you.
You want me to make the gnocchi, yeah?
Yeah, so we've got some King Edward potatoes.
They've been baked in their skin for about 45 minutes to an hour,
obviously depending on the size.
The idea is they have got a wonderful fluffiness to them,
they're not too waxy, that's why I'm using them.
OK. And then you need one of these ricers, don't you, really?
It's key to mashed potato as well as this, to get it nice and fine.
Exactly, you get a nice thin grain.
While you're doing that, you're going to add an egg yolk to it,
a touch of flour as well. There you go.
And I'm going to saute you off a touch of wild garlic.
Wild garlic - the season's running for about another three weeks now.
Yes. Very, very good, in abundance. It's got a wonderful subtle flavour.
If you don't like garlic, you don't like that strong flavour,
it hasn't got that really harsh taste.
I just think it is lovely and subtle.
I'm treating it like spinach here.
A touch of unsalted butter in the pan, a pinch of sea salt,
-wilt it down.
-We saw Rick going foraging for food.
This is kind of the ultimate foraging food, I reckon.
-Very much so.
-You don't have to do much with it...
-Not at all.
..just put it in butter, as well.
-It freezes well.
-So those are for you.
I'm just draining off the excess fat,
that's why I am putting it on this clean towel, obviously.
Now, while you're mixing all of that for me, which is fantastic,
let's talk about this. We've got some duck breast here, OK?
I like to use Creedy Carver ducks, very nice, North Devon,
my part of the world, it's really good.
Gresingham's good, Aylesbury, that kind of thing.
The sinew's been removed from the duck underneath from the
small fillet. There's usually a small fillet that runs along here.
We've got the flesh of the duck underneath and obviously the skin -
we're just going to score very, very lightly.
It's a good tip to remove that little sinew, because it shrinks.
If you don't, when you cook it,
it'll curl up on you and you don't want that.
No oil, straight into a nonstick pan.
Now, obviously, get rid of the board and the knife I used
for the raw meat, wash my hands off.
This is the gnocchi - we've got an egg yolk going in there.
The wild garlic and the flour.
-Bit of salt and pepper.
That's that one.
OK, cool, so I'm just going to wipe out the pan -
this is what we are going to use for the gnocchi in a moment.
Like I cooked that fish earlier, the sea bass earlier,
you're going to cook that one side, rendering the fat, really.
Indeed, so the idea is, there are lots of ways to cook duck but
you render the fat so it is not too greasy and you can cook it in a pan
and you can cook it, basically, three-quarters of the way through
in the pan and then flip it and turn it.
If you don't want to do that, then all you can do is, at home,
do what I'm doing now - we're just gonna render it down,
take off some of the excess fats and then we are going to use the oven
to roast it for around about eight to ten minutes
and then it is very important, with all your meats,
obviously as we know, you guys were talking about this, let it rest up.
OK, so we are going to serve this with an orange caramel sauce.
It's got a touch of lime in there as well.
I'm removing the zest,
the skin off half of the orange and half of the lime.
And I know it sounds a bit weird, but this is a bittersweet sauce.
It's a classic. Sauce citronelle is the old saying for it.
but I'm just getting the pan to a high heat.
-It's another classic French sauce, isn't it?
-Very much so.
I'm just going to grab... Have we got a set of tongs kicking around?
Right, so let's have a quick look at this duck.
-How are we doing with the beans?
So I'm just taking off the excess fat.
Keep the duck on the skin and, on this occasion,
as I said before, straight into a nice hot oven, OK?
Skin-side down, cook it all the way on the skin side, turn it,
-rest it and it's good to go.
Right, so here we've got a duck rested, this is at room temperature.
-How long's that had, then?
-Eight to ten minutes. OK.
-How's your gnocchi looking, chef?
Come on, tiger, we got to get it in that boiling water now as well.
While you're doing that, I have deliberately got
a hot pan ready to go and we are going to do this wonderful sauce,
which is one of my favourites, OK, and works so well
with duck and also the subtleness of the garlic.
And it's as simple as this.
Now, your restaurant has been running for, what, 13 years?
Uh, Tanners? 13 years this year.
I just think it's the best it's ever been in the 13 years.
It had a lovely refit myself and Chris came up with -
I love that design thing.
Here's the sugar that we've got going in there.
We get the oil from the citrus in the pan and then, straightaway,
half a lime,
a touch of red wine...
And we just let this cook down but you get this bittersweet taste -
it's gorgeous. And then, on to that, we've got to get some stock.
Can you pass me a spoon for that? That'd be fantastic.
-Thank you very much.
OK, now, yeah, so, anyway, with Tanners, yeah, 13 years
and we've got the Barbican Kitchen Brasserie,
which is six years old this year as well, so brilliant stuff.
OK, right, with the sauce, James, keep that heat high, let it reduce.
You've got some butter in a pan
and you've got the gnocchi, which we just blanch.
When it comes up to the top, that's when you know it's ready.
Straight in there and also,
some of the rendered duck fat, yeah? In that goes, as well.
Just a tiny bit of colour
and then we're going to season it up, obviously.
The sauce, we just keep bubbling, let it reduce, OK?
Now, also, we've got here, with our old duck pan, a touch of honey.
Not too much. Literally, that's a tablespoon full.
-Where do you want the beans? Do what the beans in a pan?
The broad beans? Yeah, drop them in, thanks.
OK, a touch of five spice, a touch of honey.
Not too much. And I know you're thinking
it's going to be really over-sweet,
but because this is more bittersweet,
it really works well, I think, with the garlic and everything else. OK.
So you just cook the spice out in the pan,
which has a bit of the duck fat in it.
A touch of the honey, let it bubble, bubble, bubble. OK?
Now the duck, this is at room temp at the moment.
-We get that hot glaze.
-There's your little gnocchi.
Lovely. Thank you very much.
Now, as well as celebrating the restaurant,
you're also celebrating... Ten years this year in television, is it?
-Yeah, ten years, I'm quite proud of that.
-I remember you.
-I can't believe it. Where's that time gone, James?
Well, you know, back in the day, when I started, yeah,
you were one of the guys we used to cook against
-on Ready Steady Cook.
-I was an old man by then.
Do you remember the first time, the first words you said on television?
-Mine are so embarrassing.
It was with Zig and Zag. You don't remember Zig and Zag, do you?
Of course I remember Zig and Zag.
Zig and Zag and they asked me how old I was and I went,
"22 and a half."
Embarrassment. I just wanted to... Yeah, not good.
-Shall we move onto the sauce?
-Yes, moving on.
What do I do with these beans?
-In a moment. Calm down, chef.
-They're ready, chef.
If you could just hold them, get them out.
Now, with the sauce, this is optional,
I'm going to monte it with a bit of butter.
This just adds a gloss richness to it as well. Really nice.
OK, so you just use the heat of the pan to let the butter melt in.
Can you pour some of the duck juices? Yeah, over that.
-There you go.
Now, the beans go into that sauce.
Here we go with the gnocchis. A few pieces of that.
I'm going to carve the duck.
I've got a few orange pieces, which are cold orange
but a lovely flavour, because you get that lovely fresh orange zing.
Nice thin slices of duck and we've got a bit
of that creaminess of the fat but it's still very crisp on the top
and created a wonderful glaze.
James, if you can pick off some of your watercress pieces.
Some of my watercress. This was picked yesterday. I picked this.
I think that's brilliant.
Get it on the plate, then, chef, it'll be even better.
OK. Some orange pieces and then a touch...
Oh, no, don't ruin it now, man.
OK, one more. One more bit, thanks.
Broad beans... And wild garlic flowers have got a very, very strong
flavour to them, but we're not just going to put the whole flowers on.
A little scattering of the petals, a tiny bit of this sauce,
because it is strong, guys, it's meant to be.
A little flicker of these lovely, pungent flowers
and there you have it, that's roast duck breast
with a lovely glaze, wild garlic gnocchi and caramel orange.
Here we go. And the food just keeps coming, you see?
Have a seat over here. There you go.
I'll be whizzing round on that new...
You mentioned your local produce.
Both of you are doing food festivals.
You got one this month, is it?
Yeah, this month, we are doing producer tours
and demonstrations, chocolate, this, that and the other.
Yours is the one down in Plymouth.
Yeah, the Plymouth Flavour Fest, which is coming up this summer.
Massive event, fantastic for the city. Really looking forward to it.
-There you go.
-The sauce really does make it, yeah.
And you use the rind in that, there you go.
Surely I'm not the only one who wants to see that Zig and Zag clip.
There has to be somebody out there who can find it.
Anyway, thanks, James, great dish.
Now it's Omelette Challenge time and, this week,
Michel Roux and Rachel Allen go head to head.
And as Michel has written a book on eggs, my money's on him.
Right, let's get down to business.
Rachel and Michel, ready to take up the Omelette Challenge?
-What are you talking about now?
All the chefs that come onto the show battle it out against the clock
and each other to see how fast they can make
a simple three-egg omelette.
Now, Rachel has got to beat 52 seconds.
Michel, it's your first time on the show.
It must be a three-egg, folded omelette. Time starts when I say.
I just happen to be on with someone who
has six Michelin stars and who's written a book on eggs.
There's no pressure there. I'm not cooking it, you are.
It will take me 45 seconds to one minute, normally.
I will see if I can do better.
-I think you'll beat Mr Blanc down there at one minute 40 seconds - do you think?
We've got buttercream, milk, a bit of cheese.
It must be a three-egg omelette. Time starts when I say.
-Are you ready?
-Three, two, one, go.
There you go.
Starting off with three knobs of butter, there you go.
One pan off the heat.
A little bit of flat butter there. That's all right.
Purposely, of course.
There you go.
You, of course, have got a new book out on eggs, haven't you?
-Look at this.
-No pressure, Rachel.
-What are you doing?
-Oh, I like your technique.
This is a quick one. This is quick. This is quick.
GONG Done! One done!
What are you doing?
-Just get it on the plate.
-I am making an Irish omelette.
Can I taste it?
I have got... Could you open this, please?
-Can I taste my omelette?
-I've got some Irish smoked salmon.
-I've done better.
-It's green, white and orange, it's the Irish flag.
It doesn't matter, I've got to taste it first.
All the way from Ireland!
I've got to taste this one. Let me taste this here.
I would have loved to hear something else than that.
As if it needs more salt. As if I'm going to ask!
I didn't put any pepper, because I don't like pepper in my omelette.
Doesn't need it, chef, they're peppery eggs.
Yes, you brought me the right one.
Garnish fantastic, Rach, but...
because you weren't quick enough.
Rachel, how do you think you've done?
I'd say about one minute, 20.
I think you've... Do you think you've beaten your other time?
Where are you? Down there, 52 seconds.
You've done it in 44 seconds.
-Well, thank you.
-There you go.
One of the fastest women on the show.
I think I did 43, 44.
-Have you been practising?
-Say it again?
-Have you been practising, chef?
I cook a couple of them.
-Good for you.
first time on the show - without a doubt, we're having him back -
he's going right level with a couple of other Michelin-starred chefs
at 35 seconds dead.
-The Godfather does it again.
Even a legendary chef like Michel puts in a bit of practice
before taking on the Omelette Challenge -
the evidence is there to see. Well done, Mr Roux, great work.
Up next, it's Tom Kitchin,
who is showing us a way of cooking with hay that makes a great entree.
Take it away.
-Great to have you on the show again.
-Thanks very much.
You can imagine at school, having a name like Kitchin,
then you go to do the home economics and you're the only boy.
Tell us about this dish then,
-because it is a classic way of cooking, isn't it?
It's like one of those old-fashioned,
country recipes that was in the old cookbooks.
In Scotland, we'll smoke anything, you know what I mean?
-Not like you south Londoners!
-I'm a bit worried.
So, yeah, to get flavour into the food, before ovens, etc.
So that's what the hay does, and it certainly gets flavour into it.
Now, you want me to chop this lot up as well.
This is for the boulangere potatoes.
Yeah, if you slice that up for the boulangere.
Tell us about the rack of lamb.
OK, so we've got a rack of lamb, a nice piece of fat on there as well.
How long am I going to keep this up for? 20 minutes, I reckon.
Very hot pan there. Maybe slightly too hot.
This is very hot.
OK. So we season the meat all over.
If anybody's looking for this in a supermarket or a butchers,
French trim, best end of lamb, that's what you want for this one.
Oh, I thought you were talking about the cake, James.
French trim cake.
-Bit of butter. That is hot...
Shouldn't have been talking too much there.
Anyway, what we're looking for is a nice colour on the...
You're going to get it in that pan!
..on the lamb. Yeah!
Now, other meats you could use, you could use a rump of lamb,
-which is very good for this as well.
-Rump of lamb.
Or you could use the old Barnsley chop end, you know,
the short saddle, that'd be great.
If I went into a butchers and asked for a French trim,
do you think they'd serve me or throw me out?
-Probably throw you out, unless you say...
Unless you say... The old... That's what it is!
"Can I have a French trim, phwoar!"
Might throw you out at that point.
So, you've sliced up the onions, the leeks,
and we need a wee bit of fennel in there as well, please, chef.
I just love the way the Scottish say "a wee bit."
-"A wee bit of fennel."
-A wee bit.
And this is going to go in between the potatoes, when we layer it
in the dish, and then we're going to cover it in the lamb stock.
Now, traditionally, of course,
boulangere potatoes would be just potatoes, that's it for me.
-Yeah, potatoes and onions, I think, no?
-Yeah, potatoes and onions.
Do you know where all this lot comes from?
It comes from France, this, boulangere potatoes,
which obviously means the bread-maker.
And they used to have bakers' ovens in all the villages and towns
around France, they used to have these old, wood-fired ovens.
And they've still got them running,
and the idea is the baker would then fire up the oven in the
morning for everybody, for the bread for the village, it would then
be baked in this wood-burning oven, and the embers, as they die down,
everybody in the village would come up and bring their potatoes -
because it used to be a cheap dish - potatoes and... Often just
potatoes and water, potatoes and a little bit of butter - pop them
in the oven, and that's where the boulangere potatoes came from.
-The baker's oven potatoes.
-Not just a pretty face then, eh?
-Right, we're going to get the hay in now.
-So there we have it.
-This has come from where?
-I'm getting a battering here today.
-It's Paul's fault.
-Now, where's this come from?
It's come from the pet shop down the road.
It's nice, clean hay.
Right, in we go.
And I love your recipe, on your recipe it just says "clean hay."
There's no romantic story of a nice little farm,
just off of Kennington Road.
-Just from a pet shop, right.
-So we get that smoking.
We can put a little bit more oil in there.
And you preferably need a pan with a lid for this one?
Yeah, exactly, because we want to create that inferno of heat.
So we get that smoking.
Can you cook any other type of meat in there, other than lamb?
Of course, you could do lamb, you could do beef,
chicken would be nice.
Or even a whole piece of fish, fish on the bone, would be lovely.
But the idea is to use meat that's got... Like cutlets...
That require no longevity in cooking.
-It's quite a quick way of cooking.
-Because there's no moisture in there, so it dry-cooks.
-In she goes.
-What do you call it, the lamb?
Does it have a name, doing it this way?
Or just lamb and hay?
Lamb and hay!
-Listen, you've been to Heston's...
-Yeah, well, you know.
So, slice the old potatoes.
-OK, in she goes.
-And then we're going to layer up the potatoes.
So explain to us how you make a boulangere then?
So there we've sweated down in butter
all the onions, the garlic, etc.
We take our dish.
Rub a little bit of butter on the bottom, so it doesn't stick.
If you're using one of these at home, be very, very, very careful.
-Oh, God, you're not using the protector?
-Has someone cut themselves before?
Well, if this could tell a story, this one in this studio...
-How many people have died as a result of that?
-Quite a lot!
Lawrence Keogh, about two weeks ago...
What is the name it has, mandoline? It sounds romantic and inviting.
-"Come to my mandoline."
-It's not guillotine, is it?
"Slice your finger now."
I'm watching what I do, because I know I'm going to cut myself!
-I'm going to stop at this point.
So, I've buttered the bottom of the dish,
rubbed it again with garlic clove.
We put a layer of potatoes at the bottom.
Meanwhile, I've taken my lamb stock -
you could use chicken stock at home, if you don't have lamb stock.
-And I've put that to boil...
-James, I think that's enough.
That's enough, I'm not going to need...
Just getting his Sunday lunch boxed off.
-OK. So we've got our first layer there.
There we go. Use this one.
Now, normally, we'd literally be just raw onions and potatoes
layered up with some stock.
But I've put fennel in there as well,
because fennel goes really well with lamb. So we put a layer.
You've done this before, chef.
There we go.
OK. And another bit of seasoning.
Couple of fingernails...
Now, what you want to be careful of, when you're doing this,
make sure you put it in the oven quite high.
We're going to put this above the dish, because when it cooks,
-it'll literally come down by about 50%, won't it?
-So, piling it all up like that.
And it can be fancy on the top.
I just like it rustic-y, don't you? There you go, just like that.
This is proper Sunday lunch.
That's the most rustic dish I've ever seen.
No, but people could do this at home, you know.
If you've got a good pet shop locally...
Clean pet shop is necessary!
But you can take this, and then you can cook the lamb
just on the griddle, in the oven, without a tray,
-and it'll drip the meat onto there.
-Oh, yeah, that'd be lovely, yeah.
Wait a minute, are pet shops open on a Sunday?
What if you need an emergency bit of hay on a Sunday,
-then a stable...
-There is one.
-There is one.
There is one that's open on a Sunday.
-It's a very famous one.
-I can see them stocking up,
calling their hay supplier - if there is such a thing...
-So I've covered it in the stock there.
-Right. In the oven?
-No, we need the aluminium first, chef.
Where is the aluminium? There, chef.
OK, so we're going to put that aluminium over,
otherwise it'll reduce really fast,
and the potatoes won't be cooked in time.
-So put that on for three quarters of the process,
and then, for the last quarter, take the aluminium off,
and let the potatoes crispen up.
-It takes a good, what, hour and a half?
There you go.
We've got, over here, look at this.
-Look at that.
And that crispiness on top, that's what we're looking for.
Excuse me, I'm going to get some butter,
because we've got time to do this.
Oh, no more butter!
You have to put butter on it, it's a must.
Back on the treadmill, please, viewers.
The people who watched the cheesecake
-have finished the treadmill.
-No, no, no, back on it, please.
Listen, the people who watched the cheesecake,
if they're still watching this on the treadmill, you know...
-They're doing very well!
-There you go.
Right, so you've got this, and I'm going to butter this over the top.
-You're just taking over the whole dish here.
-No, no, you carry on...
That's basically it, "Put butter on it."
I was making it nice and healthy with this stock.
-Tom, just tell them about they hay.
-OK, so. There we've got our lamb.
OK, so you can see the hay has completely gone down and smouldered.
It will give a really lovely, smoky flavour.
-Came we use the hay again?
-I wouldn't, no.
It's not that expensive.
I think it's a bit special though.
She was looking at me then.
And know I'm a Yorkshireman, but I'm not that tight!
Next week's recipe, hay with butter on it.
You slice up there. Doesn't that look better, look?
Yeah, that does look good, I'll give you that.
That is lovely. So, James Martin's boulangere potatoes, with butter.
Let me take that... Oh, that is nice, actually.
See, thanks very much.
Give you a lovely, nice portion.
-Nice, good, Scottish Sunday lunch portion there.
And then, with the rack of lamb, it's lovely,
we can just slice the cutlets, with it being French trimmed.
Look at that, lovely and pink.
-I know, I resisted the "phwoar" there.
Wee bit of the old salt and pepper on top.
And you want a little chef-y drizzle, don't you?
-Yeah, I think we'll give it a drizzle of olive oil.
-Remind us what this is again?
So there we have it, a rack of lamb,
cooked on a bed of smoking hay in the pot, with potato boulangere.
-With a bit of butter on the top.
-How good do they look?
There you go, dive into that one.
-Shall I let the ladies have a go first?
-Thank you very much.
-Dive into that.
Now, the boulangere, the secret of that is,
they need to go in the oven for at least an hour and a half?
Exactly, and good stock, so don't throw your chicken carcass
away when you've finished with it - make a nice stock.
I'm waiting for some kind of decision here.
-Are you getting the flavour of the hay?
Will you be trying it at home?
I'll come to your restaurant, get you to do it.
So there you go,
if you want to take your French trim to the next level, smoke it in hay.
Now, when Liz McClarnon came to the studio to face her food heaven
or food hell, she had a taste for tuna.
But would she have to give into grapefruit? Let's find out.
JAMES: If it's not blatantly obvious by now...
So we'll lose this out the way, guys.
Now, panzanella... First of all, 7-0 to tuna.
So what I'm going to do is take this piece of bread.
This is for a panzanella, which is originally from Tuscany,
in Italy. If you could cut these in half, please, chef.
Place them on a tray.
Thank you very much.
This originally comes from Tuscany,
it's a bread salad with mainly tomatoes.
But what I'm going to do is roast the tomatoes,
which the boys are doing over here.
Because I'm going to take half of them and turn it into a dressing.
Traditionally, this would be just chopped tomatoes in there as well.
So take all the bread, which we've got there,
throw that onto your tray.
Pinch of salt over the top.
There you go, and some olive oil.
We take the whole lot...
And you know where the oven is by now,
-because you've been on MasterChef.
Oh, hot, hot, hot!
-I'll do it.
-I love it, I love it.
That'll do. Right, we've got our tuna.
So, we've got the tomatoes, olive oil on top.
That can go in the oven. And you can take the other one out of the oven.
You can take the other one out of the oven.
I'm so intimidated right now!
Anything to do with the basilic?
-If you can pick the basilic, please, chef.
-A lot of it?
-Yes, the whole lot, please.
-Just pick it however you want, chef.
What shall I do with these?
-You can take half of them and place them into a blender.
Well, about a third of them, really.
Tuna, salt, pepper - nice, hot griddle pan.
You oil the fish, not the pan. All right?
Most people when they buy these, they put oil in there.
You're defeating the object. So you oil the fish, not the pan.
Seal those. The secret is, don't touch them as well.
That's the most important thing.
-Are you cooking more at home now?
I have to!
Everyone goes, you know, "You should be cooking it!"
And I'm like, "No, I don't mind, you know?"
-Right, in there. A few more tomatoes.
-They can go in. There you go.
-Little bit of oil.
Touch of garlic.
This is the secret, I think, to panzanella. We take the dressing...
So a tiny bit of garlic, that goes in there. Give it a quick blitz.
Now, blend it to a dressing, or like a sauce.
You need some salad chopped as well?
Little bit more olive oil in there. No, I've got some, thanks.
We've got our tuna here.
Quickly turn that.
There you go, so you're nice and pink in the middle, that'll do.
Now, this is the secret with this.
-This stuff. This is Cabernet Sauvignon vinegar.
-It's Spanish, although this is Italian...
-Can I smell it?
..but it is...
-Smell it. Taste it. Just wonderful.
-Swig it back!
It is fantastic stuff, Cabernet Sauvignon vinegar.
But it does make all the difference when you're doing this.
-If you take that out and place it into a bowl, please.
Can you use balsamic?
-Put it in a little bowl there. Sorry?
-Could you use balsamic?
You don't get the same flavour as the red wine vinegar,
that's the secret with this one. If you can place it in that bowl.
-That bowl there?
-Now, anyway, tuna back over here. Flip this over.
So you get those nice lines on it.
Don't need to mess around with it, just leave it as it is.
Tuna'll cook, probably, three minutes,
to cook all the way through, like that.
Don't know why I'm telling you anyway,
-you should know this by now.
We've got our bread.
All we're really doing is just drying this bread out.
-That's the secret.
-That looks nice.
This is ciabatta. You can, of course, use a bit of stale bread.
Now, this is just for the dressing, so I'm just going to mix this up
in a little of mixing bowl.
We take our bread, which we've got here...
-You want the basilic?
-Yeah, we're going to use the basil, chef.
Bit of basil. If you can chop me the peppers as well, that'll be great.
Thank you very much.
-Chopped parsley in there?
There you go. Now, these are the smoked, wood-roasted smoked peppers.
-You can smell it, it smells gorgeous.
-Yeah, these are delicious.
Capers going in. This is not traditionally Italian,
but I like capers in there as well.
And that goes in. And, of course, we've got our tuna.
-You grab that.
-I can't grab that!
-There you go.
I was going to do it as well!
And then literally just flip this over.
See that it's cooked in the centre.
And then, finally, just a little bit of lemon.
Often, charred lemon is really, really good
when you're serving it with fish off a char-grill.
-And a barbecue.
You put a little bit of lemon, or a little bit of lime on there,
and actually cook it. It takes on different flavours.
So we want to grab the rest of our tomatoes here.
So they've got the dressing.
You see the idea, you've got the tomatoes, the dressing...
When do you want the pimentos?
They can go in here, chef, thank you.
And then we need a serving plate from you guys, if you've got one?
Thank you very much, chef.
Thank you. Salt.
There you go. Bit of black pepper.
Tuna is cooked now.
A little bouquet of flowers, if he wants to.
And then we've got our tuna - don't cook it any more than that.
And then what we want to do is just quickly mix this together.
The idea of this salad is that the bread, ideally,
absorbs all that dressing. That's what you're looking for.
So you've got the crustiness of the bread, but then it goes soggy,
because it soaks in everything.
It acts like a sponge, it just sucks everything all in. Which is nice.
But that Cabernet Sauvignon vinegar, if you can find it,
is definitely a good buy.
And it's great, it you can put it in stews, casseroles,
all kinds of stuff, as well as dressings.
It smells absolutely gorgeous. It's like a tad more sharper.
Yeah, it's slightly more sharper,
it's almost like the acid's like malt vinegar.
You've got that red wine flavour to it as well.
Because Michel's here...
That's what we call heaven, then, isn't it?
It's what we call £20.50.
-Little bit of olive oil.
-That's more like it.
-Bit of that on the top.
-There you have it, dive in.
Oh, don't mind if I do.
-Oh, it smells amazing.
-It's all yours, Liz.
-He likes you very much, Liz.
And the lemon can sit on the side, there.
-Oh, it's cooked beautifully, oh, it is.
Do you want to bring over the glasses, guys, please?
While they dive in.
Ollie's chosen an Errazuriz.
It's a 2007 vintage, available from Majestic Wines.
-Oh, my God.
-What do you think?
-I think the panzanella really works.
And the idea is, with this, if you're going to do this at
home this weekend, is to literally leave that bread in the dressing.
It literally absorbs like a sponge.
You can really taste the vinegar as well.
There you go, chef.
-Thank you very much.
-Oh, thank you.
-This is so very pleasant, isn't it?
-There's your heaven.
A nice Saturday morning! Cheers!
I think that will go down as one of Atomic Kitten's top TUNE-AS.
I'm afraid that's all we've got time for on this morning's instalment
of Best Bites. I hope you've enjoyed taking a look back at some of the
delicious dishes that have featured on Saturday Kitchen over the years.
Thanks for watching. Have a fantastic week. See you very soon.
Matt Tebbutt takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.