26/03/2017

0:00:02 > 0:00:03Good morning, we've got a feast

0:00:03 > 0:00:05of fantastic food lined up for you today,

0:00:05 > 0:00:07so grab a cup of tea, put your feet up, and get ready

0:00:07 > 0:00:10to enjoy another helping of Saturday Kitchen Best Bites.

0:00:29 > 0:00:32Welcome to the show. You won't want to go anywhere,

0:00:32 > 0:00:34as we've got celebrity guests with forks at the ready,

0:00:34 > 0:00:37waiting for our world-class chefs to serve up

0:00:37 > 0:00:38some more top-class food.

0:00:38 > 0:00:40Coming up on today's show...

0:00:40 > 0:00:43James Martin goes all retro for Jimmy Doherty

0:00:43 > 0:00:46as he serves up his version of an Arctic roll.

0:00:46 > 0:00:49Cyrus Todiwala cooks his take on a British staple,

0:00:49 > 0:00:52he's making Shepherd's Pie with a difference,

0:00:52 > 0:00:55as a slow-cooked spice lamb shoulder is broken up

0:00:55 > 0:00:57and stirred through a spicy tomato gravy,

0:00:57 > 0:01:02before being finished with a chilli and cumin potato topping.

0:01:02 > 0:01:05Tom Kerridge is here with a fish dish that makes use

0:01:05 > 0:01:07of a fantastic Italian ingredient.

0:01:07 > 0:01:10He oven-bakes a fillet of pollock, and then places

0:01:10 > 0:01:11a slice of delicious lardo on top

0:01:11 > 0:01:13which melts beautifully over the fish,

0:01:13 > 0:01:16adding an extra layer of flavour,

0:01:16 > 0:01:19and it's all served up with a creamy white wine sauce.

0:01:19 > 0:01:21Battling it out for omelette challenge glory this week

0:01:21 > 0:01:22are the brilliant Ben Tish

0:01:22 > 0:01:24and the glorious Galton Blackiston.

0:01:24 > 0:01:28And Galton means business as he looks to break into the top 10.

0:01:28 > 0:01:30Then it's over to Atul Kochhar

0:01:30 > 0:01:32who's cooking up a dish that certainly delivers

0:01:32 > 0:01:34when it comes to flavour.

0:01:34 > 0:01:37Tandoori-spiced pork chops are grilled before being baked

0:01:37 > 0:01:39and served with a Savoy cabbage poriyal

0:01:39 > 0:01:41and apple and porcini salad.

0:01:41 > 0:01:45And, finally, comedian Lenny Henry faces his food heaven or food hell.

0:01:45 > 0:01:46Did he get his food heaven -

0:01:46 > 0:01:49jerk lamb fillet with chilli butternut squash

0:01:49 > 0:01:50and apple salad, or his food hell,

0:01:50 > 0:01:53vermicelli-wrapped prawns with lemon basil mayo?

0:01:53 > 0:01:56You can find out what he got at the end of the show.

0:01:56 > 0:01:58But first it's over to John Campbell,

0:01:58 > 0:02:01a Michelin-starred chef who has firmly established himself

0:02:01 > 0:02:03as one of the industry's trailblazers,

0:02:03 > 0:02:05and he's certainly not holding back

0:02:05 > 0:02:07with this delicious slow-cooked beef fillet

0:02:07 > 0:02:09served with wild mushroom tortellini.

0:02:09 > 0:02:12It's John Campbell! I've got him on the show

0:02:12 > 0:02:15because your restaurant is right near where I live.

0:02:15 > 0:02:16- Fantastic food.- Thank you.

0:02:16 > 0:02:18Congratulations holding your second...

0:02:18 > 0:02:21Another year for your second Michelin star.

0:02:21 > 0:02:24Yeah, I mean, it's a great honour just to achieve a Michelin star,

0:02:24 > 0:02:26- but to get two, it's pretty special. - It is pretty special.

0:02:26 > 0:02:28And this dish is as well, so what are we cooking?

0:02:28 > 0:02:31Yeah, so we've got a nice fillet of beef, hung 32 days, Aberdeen Angus.

0:02:31 > 0:02:33Yeah.

0:02:33 > 0:02:35Now, the key to this is to seal it very, very quickly,

0:02:35 > 0:02:36nice and hot, brown on the outside,

0:02:36 > 0:02:38wrap it in clingfilm, into the oven..

0:02:38 > 0:02:39This dish is called...What's the...?

0:02:39 > 0:02:41Slow-cooked fillet of beef.

0:02:41 > 0:02:43So it's going to be cooked for about 50 minutes.

0:02:43 > 0:02:46Served with some buttered cabbage,

0:02:46 > 0:02:47and nice little tortellini of wild mushrooms.

0:02:47 > 0:02:51We've got some winter chanterelles, black trumpet, pied bleu.

0:02:51 > 0:02:53- That's going to be made with the chicken mousse.- Yeah.

0:02:53 > 0:02:56Then a horseradish mash. Just to finish, with a little red wine jus.

0:02:56 > 0:02:59So I'm going to get on and do the little ragout with it as well.

0:02:59 > 0:03:00But the beef. This is an interesting way.

0:03:00 > 0:03:03People would never have tried cooking beef like this,

0:03:03 > 0:03:06- but it is the secret of this dish, isn't it, really?- It really is.

0:03:06 > 0:03:08I mean, if you were to order a fillet steak in a restaurant,

0:03:08 > 0:03:09cooked medium rare,

0:03:09 > 0:03:12the core temperature would be about 57 degrees anyway.

0:03:12 > 0:03:14If you just turn the oven down to that,

0:03:14 > 0:03:18the whole thing will be medium rare which is beautifully soft,

0:03:18 > 0:03:20and the good thing about this is,

0:03:20 > 0:03:22you can put it in the oven at a dinner party,

0:03:22 > 0:03:25forget about it, leave it an extra half an hour over

0:03:25 > 0:03:27when it's cooked, and it will still be the same.

0:03:27 > 0:03:29- Perfect for you, Angie, there you go.- Absolutely.

0:03:29 > 0:03:30Carrie, if you're doing this for 90 people,

0:03:30 > 0:03:33it's going to cost you a fortune with all this fillet.

0:03:33 > 0:03:34I can't afford to do this.

0:03:34 > 0:03:37But anyway, the idea is, well, what you're doing now.

0:03:37 > 0:03:38- Wrap it in clingfilm.- Wrap it in clingfilm.

0:03:38 > 0:03:42That just stops it from drying out slightly in the oven. Into the oven.

0:03:42 > 0:03:4550 minutes. It's cooked. An hour and 50 minutes, it's still the same.

0:03:45 > 0:03:49- With the clingfilm on?- Sorry, say that again?- With the clingfilm on.

0:03:49 > 0:03:51With the clingfilm on. It's food-safe clingfilm.

0:03:51 > 0:03:54It's not going to a temperature that you really need to worry about.

0:03:54 > 0:03:55Right.

0:03:55 > 0:03:57What we're going to do now is

0:03:57 > 0:03:59- that we are going to make some chicken mousse.- Yeah.

0:03:59 > 0:04:01It's diced chicken, all the sinews been taken out,

0:04:01 > 0:04:04all the fat. And the first thing is, give it a blitz.

0:04:06 > 0:04:09- This is for the tortellini, right? - This is the tortellini.

0:04:09 > 0:04:12Don't add the salt yet.

0:04:12 > 0:04:15Just add some salt once it's been liquidised.

0:04:15 > 0:04:17And that will help the proteins relax a little bit.

0:04:17 > 0:04:19We've got some cream here.

0:04:19 > 0:04:22So where did you get the passion for this type of cooking, anyway?

0:04:22 > 0:04:25- This slow food.- When I was in Switzerland, really.- Yeah.

0:04:27 > 0:04:31I was watching them cook a big carre de veau,

0:04:31 > 0:04:34which is a big loin of veal on the bone.

0:04:34 > 0:04:36They cooked it two days before they needed it,

0:04:36 > 0:04:39popped it into a bag, and put it in the fridge.

0:04:39 > 0:04:43When they wanted it on the day, they just said,

0:04:43 > 0:04:45"Pop it into the steamer."

0:04:45 > 0:04:49It was steamed two hours, and it came out beautifully moist,

0:04:49 > 0:04:52perfectly cooked, but more importantly, it didn't shrink.

0:04:54 > 0:04:56There you go. Right, you're going to do the parsley.

0:04:56 > 0:04:59Some shallots, a little bit of carrot going in there.

0:04:59 > 0:05:03- You want some...- Some shredded cabbage.- ..don't you, really?

0:05:03 > 0:05:08I'll do that. There's a sink in the back if you want to wash your hands.

0:05:08 > 0:05:11So you're just blending this up. This is for the filling,

0:05:11 > 0:05:13for the tortellini. There you go.

0:05:13 > 0:05:15Now, the idea is you put that in the fridge, is that right?

0:05:15 > 0:05:18For about 20 minutes. And that will just allow it to rest a little bit.

0:05:18 > 0:05:21I'll move that out of the way. Get on and do the tortellini.

0:05:21 > 0:05:24And the biggest pasta machine we've ever seen on Saturday Kitchen.

0:05:24 > 0:05:27Which has come straight from your restaurant, hasn't it, this one?

0:05:27 > 0:05:30It has. I mean, I just think these are a great piece of kit.

0:05:30 > 0:05:32If you want to invest in a pasta machine,

0:05:32 > 0:05:34this is the one to invest in.

0:05:34 > 0:05:36It will last you a lifetime.

0:05:36 > 0:05:39Now, the pasta has already been made. Rested for an hour.

0:05:39 > 0:05:45Nice thin sheets. Now, I prefer to roll and cut discs of pasta.

0:05:45 > 0:05:47And it will allow us to work the pasta individually

0:05:47 > 0:05:48instead of in a big sheet.

0:05:48 > 0:05:51Now, the pasta that you are using, this is a different recipe to most,

0:05:51 > 0:05:53because most people would use whole eggs.

0:05:53 > 0:05:56- Yours is predominantly egg yolks, isn't it, really?- Egg yolks.

0:05:56 > 0:06:00Yeah, I just think it gives you a nicer texture, a nicer feel.

0:06:00 > 0:06:03- Theo Randall, I know, does it a lot with egg yolks.- Yeah. Yeah.

0:06:03 > 0:06:06It gives you a nice colour, as well. No salt.

0:06:06 > 0:06:08What salt tends to do is rip the pasta.

0:06:09 > 0:06:13Carrie, have you tried making your own pasta? For 90 people?

0:06:13 > 0:06:15I can't say I have, actually.

0:06:15 > 0:06:18That would just be too much stress.

0:06:18 > 0:06:20These people watching the show are going to expect this.

0:06:20 > 0:06:23I was hoping to get some tips.

0:06:23 > 0:06:25OK, so we've got the mousse that we made earlier.

0:06:25 > 0:06:27A little mound of mousse.

0:06:27 > 0:06:30I've got my cabbage which is going to go into the water here.

0:06:30 > 0:06:32- There you go.- OK.

0:06:32 > 0:06:35So in the centre of the rolled pasta, expel all the air,

0:06:35 > 0:06:37making a little pasty, almost.

0:06:40 > 0:06:42Wafer thin, you can almost see right the way through it.

0:06:42 > 0:06:44Yeah, that's important.

0:06:44 > 0:06:47Really, we just want a little carrier for the mousse.

0:06:47 > 0:06:48Make sure it's all sealed.

0:06:51 > 0:06:55Trim off, and this is the easy bit. Just make sure it's sealed here.

0:06:55 > 0:06:57Little finger in the back.

0:06:57 > 0:07:00Pull the two edges together, squeeze, roll.

0:07:02 > 0:07:06- Coming to a kids' show near you, I think. Another one.- Another one.

0:07:06 > 0:07:08We always make extra, just in case the first one...

0:07:08 > 0:07:11So tell us about, I mean, The Vineyard itself, really.

0:07:11 > 0:07:13The Vineyard is based... Well, it's a new restaurant.

0:07:13 > 0:07:15Well, new-build restaurant.

0:07:15 > 0:07:16It's a new-build restaurant

0:07:16 > 0:07:18from an original property called Foley Lodge.

0:07:18 > 0:07:21Brain child of Sir Peter Michael who has got a winery in California.

0:07:21 > 0:07:23It's probably one of the best wine lists in the world, to be honest.

0:07:23 > 0:07:282,400 bins. Great, great list. I've got a beautiful kitchen.

0:07:28 > 0:07:29It's amazing. Amazing property.

0:07:29 > 0:07:31It's a great place to work, isn't it, really?

0:07:31 > 0:07:32Well, yeah, I'm a lucky boy.

0:07:34 > 0:07:36And as well as awards for the wine list and the restaurant,

0:07:36 > 0:07:40you've won many, many awards. Chef's Chef Of The Year.

0:07:40 > 0:07:41- The awards just keep coming.- Yeah.

0:07:41 > 0:07:42I suppose that's dedication,

0:07:42 > 0:07:44all your hard work that you are putting into it.

0:07:44 > 0:07:46Yeah, I'm quite humbled this year.

0:07:46 > 0:07:48The last couple of years, the awards have been coming,

0:07:48 > 0:07:50but the good thing is, I enjoy what I do.

0:07:50 > 0:07:53We're in the Berkshire countryside. We do a lot of shooting.

0:07:53 > 0:07:56It's just a great life out there.

0:07:56 > 0:07:57So these little...

0:07:57 > 0:08:00These are actually named after something, aren't they?

0:08:00 > 0:08:03Well, they were shaped after Cleopatra's navel.

0:08:03 > 0:08:08And, you know, I wouldn't like to see a bellybutton like that.

0:08:08 > 0:08:11How big is the restaurant?

0:08:11 > 0:08:13- She was a big lass.- She was.

0:08:13 > 0:08:16And the reason for the pasta shape is,

0:08:16 > 0:08:17once it lifts out of the pan,

0:08:17 > 0:08:19it creates a nice little pocket for the sauce,

0:08:19 > 0:08:21so really that's the predominant reason

0:08:21 > 0:08:23why pasta is shaped the way it is shaped.

0:08:23 > 0:08:25Right, we've got our horseradish here.

0:08:25 > 0:08:27Now this mash, you've just got a bit of cream in with the potatoes,

0:08:27 > 0:08:29passed through a ricer.

0:08:29 > 0:08:31We've got some horseradish here...

0:08:31 > 0:08:34which I'm just going to grate that.

0:08:34 > 0:08:37The people who are growing this at home, don't bother,

0:08:37 > 0:08:40because it's actually taken me about three months

0:08:40 > 0:08:42just to dig it out of the garden.

0:08:42 > 0:08:44It's horrendous stuff. It just keeps coming back.

0:08:44 > 0:08:45It's like mint.

0:08:45 > 0:08:47Now most people looking at this would think, you know,

0:08:47 > 0:08:50pasta and potatoes.

0:08:50 > 0:08:52There's a very small amount of pasta.

0:08:52 > 0:08:53I mean, as you can see, how thin it is.

0:08:53 > 0:08:56It's really just a vehicle to get that wild mushroom flavour

0:08:56 > 0:08:57into the beef.

0:08:58 > 0:09:03Now we have blanched the cabbage, that gets drained slightly.

0:09:03 > 0:09:04Into the pan.

0:09:04 > 0:09:07We are going to look for some chicken stock and butter in that...

0:09:07 > 0:09:10And you want me to put the little tortellinis...

0:09:10 > 0:09:13The tortellinis in there for three minutes to go on the torta.

0:09:13 > 0:09:14There you go.

0:09:15 > 0:09:19- People say you can freeze tortellini, can you do that?- No.

0:09:19 > 0:09:21I mean, if you've got the mousse there, make the pasta fresh.

0:09:21 > 0:09:24You can freeze pasta, but I wouldn't freeze tortellinis.

0:09:24 > 0:09:27I'd just leave the tortellinis as fresh as they are.

0:09:27 > 0:09:29Anyway, we've got that. Right, what's next?

0:09:29 > 0:09:31Explain to us what the sauce is, then.

0:09:31 > 0:09:34Because this is a different way to make your sauce.

0:09:34 > 0:09:35With the sauce,

0:09:35 > 0:09:37we've got shallots and mushrooms and butter.

0:09:37 > 0:09:40Now, they are all put into a pan together, foamed,

0:09:40 > 0:09:42make it really crispy, tip the butter away,

0:09:42 > 0:09:45and you want that caramelised, that nutty flavour that the butter

0:09:45 > 0:09:48has created with the mushrooms and the shallots.

0:09:48 > 0:09:54- Red wine, reduced, some normal stock. So a good...- Beef stock.

0:09:54 > 0:09:58Beef stock, chicken stock, but a packet-bought stock, not a cube.

0:09:58 > 0:10:01- Not the cube. I'll get the beef out of the...- And then reduce it down.

0:10:01 > 0:10:04Now, this is amazing, cos it just feels like room temperature.

0:10:04 > 0:10:05But if you feel, it's not hot.

0:10:07 > 0:10:10I'm picking the tray up with my fingers, so it's not a hot oven.

0:10:10 > 0:10:12Now, any juice that has come out of the beef,

0:10:12 > 0:10:14pop into the sauce, that's only going to enrich the sauce.

0:10:14 > 0:10:16Yeah, you want a bit of butter in there, don't you?

0:10:16 > 0:10:19John, could you cut those as steaks now, just finish them as a steak?

0:10:19 > 0:10:22You could cut them as steaks individually.

0:10:22 > 0:10:24Or just carve it to the table.

0:10:24 > 0:10:27Roast a whole, cut it individually, roast them individually,

0:10:27 > 0:10:28it's your choice.

0:10:28 > 0:10:30- This is now ready to cook.- Right.

0:10:30 > 0:10:32This is the amazing thing about this.

0:10:32 > 0:10:34Literally, you can almost eat it with a spoon, can't you?

0:10:34 > 0:10:36It's just delicious.

0:10:36 > 0:10:39Right, we've got the horseradish mash here

0:10:39 > 0:10:41which you want in a little piping bag.

0:10:42 > 0:10:44James, do you think you could use a jar of horseradish

0:10:44 > 0:10:46if you didn't have fresh...

0:10:46 > 0:10:49You'd better ask him. I'm not saying anything.

0:10:49 > 0:10:52You could infuse the cream with fresh horseradish and pass it out,

0:10:52 > 0:10:54or you could just use a jar. This is more potent.

0:10:54 > 0:10:56You can take that along with you.

0:10:59 > 0:11:02Not on the train back to Manchester. It'll stink.

0:11:02 > 0:11:05Beef in the pan, very, very quick.

0:11:05 > 0:11:08- So you're resealing the beef as well.- Yeah, reseal it.

0:11:08 > 0:11:09We just want that roasted flavour there.

0:11:09 > 0:11:12It's perhaps lost in the oven at that temperature.

0:11:12 > 0:11:15There's your mash. Tortellinis are nearly ready.

0:11:15 > 0:11:17Lift this out, yeah.

0:11:17 > 0:11:20The tortellini, literally, two and a half, three minutes,

0:11:20 > 0:11:22- something like that?- Three minutes, tops.- Three minutes tops.

0:11:22 > 0:11:24And, again, the good thing about this beef, because it

0:11:24 > 0:11:27hasn't reached a temperature where you need to let it rest,

0:11:27 > 0:11:29carve it straightaway, straight onto the plate.

0:11:29 > 0:11:30So it's very quick.

0:11:30 > 0:11:32We'll let that finish off.

0:11:35 > 0:11:37I'll take your tortellini out

0:11:37 > 0:11:38cos they are on three minutes now.

0:11:38 > 0:11:40Thank you.

0:11:40 > 0:11:42Lift these out.

0:11:42 > 0:11:44Nice buttered cabbage.

0:11:44 > 0:11:45Like that.

0:11:47 > 0:11:49There you go.

0:11:50 > 0:11:52And then you put...

0:11:52 > 0:11:54Look at that little piece of mash.

0:11:54 > 0:11:55- I did that bit.- Yeah!

0:11:59 > 0:12:02- Nice buttered cabbage to the side. - Yeah.

0:12:02 > 0:12:04A little tortellini, just on top of that.

0:12:07 > 0:12:09And then you'll see this sliced beef.

0:12:11 > 0:12:14So you can see why he's got two stars now, you see?

0:12:14 > 0:12:16They are beautiful.

0:12:17 > 0:12:20- Beautiful piece of beef. - Just looks... And pink as well.

0:12:20 > 0:12:25And you can buy watercress cress. And this is just normal watercress.

0:12:25 > 0:12:29Watercress cress is a lot pepperier, a bit smaller.

0:12:29 > 0:12:31But it just adds that extra different dimension

0:12:31 > 0:12:34of pepper to the dish opposed to the horseradish.

0:12:34 > 0:12:36And then you've got this delicious sauce

0:12:36 > 0:12:39- that you're going to put over the top.- Yeah.

0:12:39 > 0:12:41How fantastic is that?

0:12:41 > 0:12:44It's got everybody's mouthwatering at 10 o'clock in the morning.

0:12:44 > 0:12:48- Remind us what that is again. - A small amount of salt on that.

0:12:48 > 0:12:50So we've got a slow-cooked fillet of beef, as you can see,

0:12:50 > 0:12:52nice and pink still. Horseradish mash to go with the beef.

0:12:52 > 0:12:54Watercress, obviously, to go with the beef.

0:12:54 > 0:12:57Nice buttered cabbage, tortellini of wild mushroom.

0:12:57 > 0:12:58Slow food at its best.

0:12:58 > 0:13:00Brilliant.

0:13:03 > 0:13:06He got a pathetic round of applause over there.

0:13:06 > 0:13:09THEY APPLAUD

0:13:09 > 0:13:10Right, there you go.

0:13:12 > 0:13:14Dive in. Have a seat here, John.

0:13:14 > 0:13:17First time on Saturday Kitchen.

0:13:17 > 0:13:20Worth me dragging him from Berkshire, kicking and screaming,

0:13:20 > 0:13:23but a delicious dish, that. Could you use that with most meats? Lamb?

0:13:23 > 0:13:26Stuff like that? Same principle?

0:13:26 > 0:13:29The basic principle of this cut is if the work, if the muscle has

0:13:29 > 0:13:32done less work, for example fillet or sirloin, perfect for that.

0:13:32 > 0:13:34Any that's done a lot of work, like the front,

0:13:34 > 0:13:36for example, the collar that Martin's going to do,

0:13:36 > 0:13:38it's not going to work.

0:13:38 > 0:13:41So it's anything that you would cook very quickly as a steak.

0:13:41 > 0:13:43I can't speak.

0:13:43 > 0:13:45- It's melt in the mouth, isn't it?- Beautiful.

0:13:45 > 0:13:46Do you think, the whole thing of...

0:13:46 > 0:13:49Like, you were mentioning about temperatures, do you think in

0:13:49 > 0:13:51years to come, we'll look back and laugh at the way we cook now?

0:13:51 > 0:13:54And go, "Do you remember when we used to put everything up to 180?"

0:13:54 > 0:13:58- Absolutely 100%. This is the new modern cooking.- There you go.

0:13:58 > 0:14:00- The Gucci dress of cooking. Brilliant.- Yeah.

0:14:05 > 0:14:08Great method for cooking beef fillet in a chefy way at home.

0:14:08 > 0:14:10Give it a try and wow your friends.

0:14:10 > 0:14:13Coming up, James makes Arctic roll for Jimmy Doherty, but first,

0:14:13 > 0:14:15it's over to Rick Stein, who, this week,

0:14:15 > 0:14:18is on board a Scottish trawler that's nipped out

0:14:18 > 0:14:20to get a couple of herring.

0:14:22 > 0:14:25I'm starting this part of my journey at Fraserburgh,

0:14:25 > 0:14:27on the east coast of Scotland.

0:14:28 > 0:14:30I always find it really quite moving

0:14:30 > 0:14:32watching a fishing boat leaving harbour,

0:14:32 > 0:14:35and the crew saying goodbye to their loved ones.

0:14:38 > 0:14:39I mean, let's face it,

0:14:39 > 0:14:42fishing is by far the most dangerous job in the world.

0:14:42 > 0:14:46And though this was an uncharacteristically calm day,

0:14:46 > 0:14:50this coast is not known for its blue skies and placid seas.

0:14:59 > 0:15:01I've never seen a bigger trawler than this.

0:15:01 > 0:15:04I hope the crew won't mind me saying this,

0:15:04 > 0:15:06but I think it's a real fish killer.

0:15:12 > 0:15:15I mean, it's the sort of boat that arrives off Cornwall

0:15:15 > 0:15:18and puts the fear of God into the local fishermen.

0:15:18 > 0:15:21Thank goodness there aren't too many boats like this around.

0:15:21 > 0:15:24Otherwise, there'd be no fish left in the sea.

0:15:24 > 0:15:26I like to feel that I am quite good at going to sea,

0:15:26 > 0:15:29but there's always a sort of slight sense of unease,

0:15:29 > 0:15:33pitting yourself against that rough and raging sea.

0:15:33 > 0:15:36But this time, it's the first time I've ever felt, well,

0:15:36 > 0:15:39it's such a powerful boat, that it's almost,

0:15:39 > 0:15:41I think, a match for the sea.

0:15:41 > 0:15:44And, well, we're going to catch more fish this time

0:15:44 > 0:15:45than I can even dream about.

0:15:52 > 0:15:54It wasn't really like fishing to me.

0:15:54 > 0:15:56It was more like sort of orchestration.

0:15:56 > 0:16:00Everybody knew their place and everybody depended on one another.

0:16:00 > 0:16:03And split-second timing was the order of the day.

0:16:06 > 0:16:10And the size of the net and the quantity it would catch!

0:16:11 > 0:16:13Well up to 400 tonnes.

0:16:19 > 0:16:23And there were little sensors in the net at each hundred tonne mark,

0:16:23 > 0:16:25so they knew exactly

0:16:25 > 0:16:27what they were catching.

0:16:27 > 0:16:29And sometimes they'd rung up and sold a catch

0:16:29 > 0:16:31before they'd even caught the fish!

0:16:33 > 0:16:38Everything about this trawler is amazing, but this is just fantastic.

0:16:38 > 0:16:42I mean, I'm used to trawlers with old bits of battered wood

0:16:42 > 0:16:44and odd bits nailed in here and there.

0:16:44 > 0:16:48And coffee cups sort of sliding across past an old wheel.

0:16:48 > 0:16:51But look at this. Look at the finish on it.

0:16:51 > 0:16:55It's like a conference centre, all this sort of leather upholstery.

0:16:55 > 0:16:59Despite the technology, it still comes down to one man,

0:16:59 > 0:17:01the skipper, Andrew Tait.

0:17:01 > 0:17:04What would it be like if there were other boats here then?

0:17:04 > 0:17:06It would be a race to get through the fish.

0:17:08 > 0:17:10Everyone is looking at everyone else,

0:17:10 > 0:17:11so if you are shooting a net,

0:17:11 > 0:17:13someone else will be shooting a net

0:17:13 > 0:17:16cos they think that you've spotted the mark already.

0:17:16 > 0:17:19So they are going to try and get through it

0:17:19 > 0:17:21before you do.

0:17:21 > 0:17:24This is our net here. And this is the bottom.

0:17:24 > 0:17:27And that's the fish coming up into the net now.

0:17:31 > 0:17:33It only seemed like about half an hour,

0:17:33 > 0:17:34and they were pulling the net in.

0:17:36 > 0:17:37The first signs of the enormous catch

0:17:37 > 0:17:40were the fish stuck in the opening of the net.

0:17:42 > 0:17:45And then the cod end itself.

0:17:45 > 0:17:47Well over 150 tonnes of herring.

0:17:49 > 0:17:52They had to pump the fish out with a sort of giant vacuum cleaner,

0:17:52 > 0:17:55straight into the hold of the ship

0:17:55 > 0:17:58where they were immediately blast-chilled in iced seawater

0:17:58 > 0:18:00to be in perfect condition.

0:18:02 > 0:18:05One of the great privileges of doing these television programmes

0:18:05 > 0:18:09is that it is just seeing things that completely fill you with awe

0:18:09 > 0:18:11and, I mean, this is one of them.

0:18:11 > 0:18:13I've never seen anything like this.

0:18:13 > 0:18:19All I'm thinking of at the time is, "Why do people not love these fish?"

0:18:19 > 0:18:23When you look at those fat, oil-filled Silver Darlings,

0:18:23 > 0:18:25as they are called,

0:18:25 > 0:18:26why don't we eat more of them?

0:18:38 > 0:18:42There's lots of fishing villages on the East Coast, like Sandend,

0:18:42 > 0:18:45where a community were supported by inshore herring fishing.

0:18:45 > 0:18:47Now those days have gone.

0:18:47 > 0:18:51This was in high August, and nobody around, it was so charming.

0:18:51 > 0:18:53But villages like this

0:18:53 > 0:18:56wouldn't have been here without the herring.

0:18:56 > 0:18:58Actually, it's the easiest of all fish to fillet.

0:18:58 > 0:19:02First, cut off the dorsal fin, and then cut just behind the gill cavity

0:19:02 > 0:19:07and run the knife down towards the tail against the backbone.

0:19:07 > 0:19:10If it's fresh like this, it's very straightforward.

0:19:10 > 0:19:12And notice how pink and glistening it is.

0:19:12 > 0:19:17Turn the fish over, and do exactly the same on the other side.

0:19:17 > 0:19:20Use your hand just to steady the fillet this time.

0:19:20 > 0:19:23Simple.

0:19:23 > 0:19:26Right, now then, here's another way to do it.

0:19:26 > 0:19:29If you don't want to try filleting with a knife, it's just so easy.

0:19:29 > 0:19:33Put your herring on the work top like that, cut the head off,

0:19:33 > 0:19:38simple, like that, and then just cut straight from under the head

0:19:38 > 0:19:40through the belly right to the tail, like that.

0:19:40 > 0:19:41Then just open it up.

0:19:41 > 0:19:44Now, I haven't bothered to gut any of these herrings

0:19:44 > 0:19:46cos they're so fresh, there is nothing wrong with their guts.

0:19:46 > 0:19:50Look how clean and fresh even the guts are on these herrings.

0:19:50 > 0:19:52Now, just on the back, like that,

0:19:52 > 0:19:56and then just with the heel of your hand, push down quite firmly

0:19:56 > 0:19:59on the chopping board and just split them open.

0:19:59 > 0:20:01Now, when you turn the herring over,

0:20:01 > 0:20:03you can just easily pull the backbone away,

0:20:03 > 0:20:06and as you pull it away, all the bones come out too.

0:20:08 > 0:20:11One of the great things about actually filleting herring like this

0:20:11 > 0:20:13is that you get lots of salt on the inside of the herring

0:20:13 > 0:20:15which really lifts the flavour.

0:20:15 > 0:20:18So, good sprinkle of salt on the inside, then just fold it back

0:20:18 > 0:20:22over again, brush it with a little bit of oil, season on one side.

0:20:22 > 0:20:25Turn it over, brush a bit more oil on the other side and, again,

0:20:25 > 0:20:27plenty of salt.

0:20:27 > 0:20:32So I just slide those herrings under this fiercely hot salamander.

0:20:32 > 0:20:33Oh, look at that,

0:20:33 > 0:20:36just watch the way they curl up like that when they're dead fresh.

0:20:36 > 0:20:40When I was on the boat, and seeing all those tonnes of herrings,

0:20:40 > 0:20:43I was just trying to think, "Why on earth have we stopped eating them?"

0:20:43 > 0:20:45And then one of the fishermen told me that in the '70s,

0:20:45 > 0:20:49they banned them for ten years, and people just forgot about them.

0:20:49 > 0:20:52And it's really extraordinary, because if you think of sardines,

0:20:52 > 0:20:55which are very similar, people can't get enough of sardines.

0:20:55 > 0:20:58But that's because they've got sort of memories

0:20:58 > 0:21:01of hot Mediterranean holidays and Portugal was, you know,

0:21:01 > 0:21:05barbecues on the beach and lots of lovely robust red wine

0:21:05 > 0:21:06and all that sort of thing.

0:21:06 > 0:21:07But when you think of herrings,

0:21:07 > 0:21:09you think of the cold North Sea

0:21:09 > 0:21:11and sort of tatties and herrings.

0:21:11 > 0:21:16But honestly, when they are fresh, they are so good, so brilliant.

0:21:16 > 0:21:18Aw, look at the oil coming out of them now.

0:21:18 > 0:21:20I mean, that's another thing about herring

0:21:20 > 0:21:24is that when they're fresh like that, the oil is so fine

0:21:24 > 0:21:25and so beautiful.

0:21:29 > 0:21:32To make a salad to cut through all that oil, first,

0:21:32 > 0:21:35dice up a couple of vine tomatoes.

0:21:35 > 0:21:37Next, chop up a handful of parsley,

0:21:37 > 0:21:40roughly chop it and mix those together.

0:21:40 > 0:21:42Of course, there is no oil in this salad,

0:21:42 > 0:21:46but we want something tart like some little tiny capers.

0:21:46 > 0:21:48Just a tablespoon will serve those,

0:21:48 > 0:21:51and some very finely chopped garlic,

0:21:51 > 0:21:55preferably the big cloves you get in early summer, the fresh stuff,

0:21:55 > 0:21:57just so easy to peel.

0:21:57 > 0:21:58Stir that in,

0:21:58 > 0:22:00and now add some salt

0:22:00 > 0:22:03and a little bit of freshly ground black pepper.

0:22:03 > 0:22:04And it's done.

0:22:07 > 0:22:12Not so long ago, herring was the most important fish in the land.

0:22:12 > 0:22:14And it really should be again,

0:22:14 > 0:22:18because their oily flesh is so incredibly good for you.

0:22:20 > 0:22:24I mean, thinking of healthy food, herring straight out of the sea,

0:22:24 > 0:22:26dusted in pinhead oatmeal,

0:22:26 > 0:22:30and fried in bacon fat on the Chris Andra for breakfast.

0:22:30 > 0:22:32Wow, that's hard to beat.

0:22:46 > 0:22:50Well, yet again, I'm overexcited in a fish market.

0:22:50 > 0:22:53I suppose it's like being kids in a sweet shop.

0:22:53 > 0:22:56£2.90. £2.90. £2.90. £2.90.

0:22:56 > 0:22:59Ach, this is what I'm really after.

0:22:59 > 0:23:01I've been on the quest of this fish for ages

0:23:01 > 0:23:03cos we don't get it down in Cornwall.

0:23:03 > 0:23:05Now this is called wolffish.

0:23:05 > 0:23:08And I don't know whether it really looks like a wolf,

0:23:08 > 0:23:11but it's pretty damn frightening, don't you think?

0:23:11 > 0:23:14And that is cos it eats barnacles off the rocks,

0:23:14 > 0:23:17so it has to have these immensely strong jaws.

0:23:17 > 0:23:19It's called wolffish, or catfish,

0:23:19 > 0:23:22but it's sold as a rock turbot, because, well,

0:23:22 > 0:23:26it's felt that the consumers wouldn't put up with the name,

0:23:26 > 0:23:29a proud name like wolffish, and they have to sort of give it a euphemism

0:23:29 > 0:23:35like rock turbot, or, you know, rock salmon in place of dogfish or huss.

0:23:35 > 0:23:38But it's great. I tried it the other day.

0:23:38 > 0:23:41Just very simple, just a big fillet. Just with some lemon.

0:23:41 > 0:23:45And it's thick, and it's firm, and it's sweet.

0:23:45 > 0:23:49And I've got a really, I think, quite good idea coming.

0:23:49 > 0:23:51I love this part of my job. Just coming up with new recipes.

0:23:51 > 0:23:54And I'm thinking of some nice, tender,

0:23:54 > 0:23:57young greens to go with this back in the restaurant.

0:23:58 > 0:24:01So this is the way I know best to cook wolffish.

0:24:01 > 0:24:04It's got such good flavour that I don't want to mask it

0:24:04 > 0:24:07with anything that would overpower it.

0:24:07 > 0:24:08First of all, you start with the fillet.

0:24:08 > 0:24:10Now, it may have the skin on,

0:24:10 > 0:24:13but it's relatively easy to cut the skin away.

0:24:13 > 0:24:15You just take a sharp knife,

0:24:15 > 0:24:20and you work from the tail up to the head, just cutting into the skin.

0:24:20 > 0:24:23Now, it's quite elastic, the skin. Quite leathery.

0:24:23 > 0:24:25So you won't cut through it.

0:24:25 > 0:24:28And notice how sort of lustrous and pink it is.

0:24:28 > 0:24:31It's really good fish, I think.

0:24:31 > 0:24:32Now to cook it.

0:24:32 > 0:24:34Well, I think it should be steamed.

0:24:34 > 0:24:38And I'm going to steam the fish and steam the accompaniment.

0:24:38 > 0:24:40So first of all, a steamer.

0:24:40 > 0:24:44Now, what I like is one of those dead simple flower-shaped

0:24:44 > 0:24:47petal steamers that you can buy in any ironmongers for pence.

0:24:47 > 0:24:49But first of all, before I steam the fish,

0:24:49 > 0:24:51I'm going to add some ginger because this is

0:24:51 > 0:24:54a Chinese-influenced dish, even though I sort of thought it up

0:24:54 > 0:24:59when I saw those beautiful wolffish in the market at Peterhead.

0:24:59 > 0:25:02So I'm going to cut some sort of thin matchstick,

0:25:02 > 0:25:06or we call it julienne in the trade, very posh pieces of ginger,

0:25:06 > 0:25:10and I'm going to sprinkle those onto the top of the fish with some salt.

0:25:10 > 0:25:13Then, into the steamer go the fillets of fish.

0:25:13 > 0:25:17And lid on and cook for about five minutes.

0:25:17 > 0:25:19You can easily tell whether they are cooked.

0:25:19 > 0:25:22If you push the point of a knife into the centre,

0:25:22 > 0:25:25and just touch it against your lip, it should feel quite warm.

0:25:25 > 0:25:27And that will be just right.

0:25:27 > 0:25:30No more than five minutes, it's got to be just on the point.

0:25:30 > 0:25:32OK, while that's cooking,

0:25:32 > 0:25:34you can start the bok choy, as well.

0:25:34 > 0:25:36Bok choy is quite new to us,

0:25:36 > 0:25:40and it's such a pleasure to be able to get it everywhere now.

0:25:40 > 0:25:43It used to be the only sort of Chinese cabbage-type vegetable

0:25:43 > 0:25:46you could get were those Chinese leaves.

0:25:46 > 0:25:48But this is much sort of firmer,

0:25:48 > 0:25:51and the flavour is more intensely cabbage,

0:25:51 > 0:25:53but it's still quite mild.

0:25:53 > 0:25:57And it just takes up the taste of soy or oyster sauce

0:25:57 > 0:26:03or roasted sesame oil so well. I'm so pleased to be able to get it.

0:26:03 > 0:26:06Now, I'm just going to slice the bok choy into quarters,

0:26:06 > 0:26:08and that is simply to make it easy to eat,

0:26:08 > 0:26:10but also because I only want to steam it for a short time,

0:26:10 > 0:26:13and I want the centre of the bok choy

0:26:13 > 0:26:16to be cooked right through, but still crunchy.

0:26:16 > 0:26:19Meanwhile, the fish will have been just about cooked,

0:26:19 > 0:26:22so just take it off the heat to stop it cooking any more.

0:26:22 > 0:26:27Leave it with the lid on just to keep it nice and warm and moist.

0:26:27 > 0:26:30And now you assemble the dish. And it's very, very simple.

0:26:30 > 0:26:33But it's just what I want.

0:26:33 > 0:26:36First of all, take four warm plates

0:26:36 > 0:26:39and put about six pieces of the bok choy on each.

0:26:39 > 0:26:42Then a little sprinkle of roasted sesame oil,

0:26:42 > 0:26:45and don't go crazy with that because it's got a very strong flavour.

0:26:45 > 0:26:47A little goes a long way,

0:26:47 > 0:26:52so only a few drops just sprinkled over that cabbage.

0:26:52 > 0:26:54Now some soy sauce.

0:26:54 > 0:26:56Quite a good sprinkle of that over the top,

0:26:56 > 0:26:59and let it sort of fall down onto the plate.

0:26:59 > 0:27:03Now some of the cooking juice from the fillets of fish

0:27:03 > 0:27:05will have gone down into the juice

0:27:05 > 0:27:07and given really quite a nice sauce,

0:27:07 > 0:27:11so just add a little bit of that to the soy and the sesame

0:27:11 > 0:27:12round the outside.

0:27:12 > 0:27:16So now you just place the wolffish on top of the bok choy

0:27:16 > 0:27:19and finish it with some very, very finely sliced spring onions.

0:27:19 > 0:27:21Just sprinkle those on the top.

0:27:21 > 0:27:23Now, I do think that just brings out

0:27:23 > 0:27:26the best of this really brilliant fish,

0:27:26 > 0:27:30which, you know, I only discovered when I was up in Peterhead

0:27:30 > 0:27:33and tasted it and just thought how great it was.

0:27:33 > 0:27:35I mean, nobody in this country knows about it.

0:27:35 > 0:27:39I mean, what's quite odd about when we are going round the country,

0:27:39 > 0:27:40is you say, "Oh, I'd really like

0:27:40 > 0:27:42"to get hold of some of this wolffish,"

0:27:42 > 0:27:45and they say, "Sorry, it all goes to Spain and France.

0:27:45 > 0:27:48"You'll have to virtually ring up France if you want to buy any."

0:27:48 > 0:27:51So please go out there and buy it, because, honestly,

0:27:51 > 0:27:54it's such a revelation, I promise.

0:27:56 > 0:28:0050 miles north west of Peterhead on the Moray Firth is Cullin,

0:28:00 > 0:28:02famous for Cullin Skink.

0:28:02 > 0:28:06Skink is a German word for a type of soup.

0:28:06 > 0:28:10And it's a celebration of haddock, potatoes, and full cream milk.

0:28:12 > 0:28:13So this is how you do it.

0:28:13 > 0:28:17You take a pan about this wide, and you add a knob of butter

0:28:17 > 0:28:22and some onion, a large, mild, sweet onion, chopped up.

0:28:22 > 0:28:24Soften the onion in the butter,

0:28:24 > 0:28:28then pour on a couple of pints of fresh, full cream milk.

0:28:28 > 0:28:32Previously, you've peeled a couple of potatoes about this big,

0:28:32 > 0:28:36and chop them up about the size of your thumbnail.

0:28:36 > 0:28:38Add those, and bring it back to the boil,

0:28:38 > 0:28:41and let the potatoes soften in the boiling milk.

0:28:42 > 0:28:46Now you add the haddock, a couple of fillets about this long,

0:28:46 > 0:28:49and not the dyed stuff, please.

0:28:49 > 0:28:52Poach the fish in the same milk that you cooked the potatoes in

0:28:52 > 0:28:54for about four minutes.

0:28:54 > 0:28:58Now just scrape the skin away, and flake the fish up a little,

0:28:58 > 0:29:01removing any bones that might be left in the fillet.

0:29:03 > 0:29:05Put the fish back into the soup.

0:29:05 > 0:29:07It will now be starting to smell lovely and smoky

0:29:07 > 0:29:08from that haddock.

0:29:08 > 0:29:12And add some salt, sea salt, preferably.

0:29:12 > 0:29:14And a good lot of freshly ground pepper.

0:29:15 > 0:29:20Now comes a big handful of freshly chopped parsley.

0:29:20 > 0:29:23Lovely and green in the white of the soup.

0:29:23 > 0:29:27Stir through gently, and ladle the soup out into a bowl.

0:29:27 > 0:29:30And finish with a bit more parsley.

0:29:30 > 0:29:33That is great British cooking, not much to it,

0:29:33 > 0:29:36but everything's just right.

0:29:40 > 0:29:42Herrings, he's right, they really are delicious.

0:29:42 > 0:29:44And Rick showed us they're simple to prepare and cook and like

0:29:44 > 0:29:47those herrings ingredients and dishes often fall out of

0:29:47 > 0:29:50fashion and as chefs we always like to discover and rediscover

0:29:50 > 0:29:53something we haven't cooked or eaten for a long time.

0:29:53 > 0:29:55- Name a dish that you haven't... - Rice pudding.- Rice pudding?- Yes.

0:29:55 > 0:29:57- Dish?- Lemon meringue pie. - Lemon meringue pie.

0:29:57 > 0:29:59You see, they're all the old classics.

0:29:59 > 0:30:02I'm going to show you one of my childhood favourites which is

0:30:02 > 0:30:06an ice cream sponge roll named after somewhere where polar bears

0:30:06 > 0:30:10come from rolling down a hill, but we can't say what it is.

0:30:10 > 0:30:13Basically it's an Ar... I nearly said it then!

0:30:14 > 0:30:18It's a sponge roll and we're going to make that by making our sponge.

0:30:18 > 0:30:21We've got four eggs, some sugar

0:30:21 > 0:30:23and first of all I'm going to make my sponge.

0:30:23 > 0:30:25This is not a standard sponge recipe.

0:30:25 > 0:30:28You reduce the amount of sugar down when you're making like a Swiss roll

0:30:28 > 0:30:32sort of thing because you want to actually bend the sponge.

0:30:32 > 0:30:34So we just whisk that up

0:30:34 > 0:30:37and then I'm going to fold in my flour in a minute.

0:30:37 > 0:30:40My jam for this... We're going to throw the sugar in here.

0:30:40 > 0:30:43In we go with some lemon.

0:30:43 > 0:30:47Turn that on. This is an instant quick jam. Lemon juice. Here you go.

0:30:47 > 0:30:50- It doesn't matter about the pips. We call that fibre, don't we?- Yes.

0:30:50 > 0:30:55That goes straight in there. A bit of that. Give that a quick stir.

0:30:55 > 0:30:58The strawberries go in. Quick tiny little blitz.

0:31:00 > 0:31:03- Done. Lift-off. - You're like a blur, aren't you?

0:31:03 > 0:31:05- Look at you moving around. - It goes straight in there.

0:31:05 > 0:31:08This takes about 10 to 15 minutes to cook. That's that one done.

0:31:10 > 0:31:13Now farming, we mentioned at the top of the show you were in it

0:31:13 > 0:31:17- when you are about eight-years-old but it was zoology, wasn't it, that you trained?- Yes.

0:31:17 > 0:31:21I kept chickens in the back garden when I was eight-years-old

0:31:21 > 0:31:24but my passion is the outdoors and animals and I used to

0:31:24 > 0:31:28drive my mum mad by bringing home all sorts of weird stuff.

0:31:28 > 0:31:30Things in tanks and stuff like that.

0:31:30 > 0:31:33Then I went on to do a degree in zoology and then on to do

0:31:33 > 0:31:35a PhD in entomology, insects.

0:31:35 > 0:31:37- Entomology?- Yes.

0:31:37 > 0:31:40Is that counting flies and stuff like that?

0:31:40 > 0:31:42That's exactly what I did!

0:31:42 > 0:31:45I did a big sort of research project and I spent a lot of my time

0:31:45 > 0:31:49- in a lab identifying flies and counting flies.- Nice.

0:31:49 > 0:31:51And I had sort of an epiphany.

0:31:51 > 0:31:55I loved the sort of self-sufficiency and food production

0:31:55 > 0:31:58and I thought well I want to live this kind of life

0:31:58 > 0:32:00and I made the decision to do that.

0:32:00 > 0:32:03You know, I think farming is a very noble job.

0:32:03 > 0:32:06It's a wonderful industry. It's a very exciting industry.

0:32:06 > 0:32:09But you get straight into the soil. It almost plugs you into the earth.

0:32:09 > 0:32:12- But very hard work.- Really hard work.- I used to live on a pig farm.

0:32:12 > 0:32:16It's early starts. They are incredibly long days.

0:32:16 > 0:32:18And also we've just been through one of the worst winters,

0:32:18 > 0:32:21you know, and the ice and the snow, and you're forever trying to defrost

0:32:21 > 0:32:23pipes and mend pumps and things like that.

0:32:23 > 0:32:26- Then you've got the recession and everything else.- Yes.

0:32:26 > 0:32:28We saw that in a kind of way when you did Jimmy's Farm

0:32:28 > 0:32:32but then the series you've gone on and done since,

0:32:32 > 0:32:35you still had the same problem because the price of pork went down.

0:32:35 > 0:32:37We still have the same problem.

0:32:37 > 0:32:40We've got a farmers market on today at the farm, but there's always

0:32:40 > 0:32:43prep to do and you're always trying to encourage customers

0:32:43 > 0:32:45to the farm and get a good price for your produce.

0:32:45 > 0:32:49It's a constant battle and I think that farmers in this country,

0:32:49 > 0:32:51we're blessed with our farmers, we have some of the best produce,

0:32:51 > 0:32:54we have some of the best farmers in the world.

0:32:54 > 0:32:57- We definitely should be supporting them a lot more.- Absolutely.

0:32:57 > 0:33:02So anyway, apart from the farm, your other sidling of course, you do television bits and pieces.

0:33:02 > 0:33:05- Yes.- This Food Factory thing fascinated me.- Incredible.

0:33:05 > 0:33:09The invention of... How do you make cornflakes, how do you make that kind of stuff.

0:33:09 > 0:33:11The whole premise of the programme is the stories behind

0:33:11 > 0:33:15everyday foods and obviously some of the foods I don't manufacture

0:33:15 > 0:33:17myself and that kind of stuff.

0:33:17 > 0:33:19We did square ham for example and things like that.

0:33:19 > 0:33:23But we went behind-the-scenes at some of the largest factories

0:33:23 > 0:33:26and it's just astounding, the technology behind food production.

0:33:26 > 0:33:28We went to a crisp factory

0:33:28 > 0:33:31that turns out 10 million packets of crisps a day.

0:33:31 > 0:33:34They've got this quality control system that every crisp that

0:33:34 > 0:33:36goes past has a picture taken of it.

0:33:36 > 0:33:40If it's not quite right, a little puff of air blows it off the production line.

0:33:40 > 0:33:42There is so much technology involved.

0:33:44 > 0:33:47And there I am mixing flour and eggs and sugar together!

0:33:47 > 0:33:51But this is a classic sort of Swiss roll really.

0:33:51 > 0:33:53You basically just line your little tin here.

0:33:53 > 0:33:56- It reminds me of school dinners. - This is proper school dinners.

0:33:56 > 0:33:59All those old things, I love all those old dishes.

0:33:59 > 0:34:01It's comfort food, isn't it? It's one of those great things.

0:34:01 > 0:34:05But you used to have this in France, didn't you, that famous dessert?

0:34:05 > 0:34:08- Oui. Genoise de glace.- Genoise de glace. I can say genoise de glace.

0:34:08 > 0:34:10LAUGHTER

0:34:10 > 0:34:14There you go. Genoise de glace. We literally fold the flour in.

0:34:14 > 0:34:17Make sure it's all mixed together.

0:34:17 > 0:34:21And quickly just pour it on to your tin here.

0:34:21 > 0:34:24That jam, by the way, you just keep it going as hot as you possibly can.

0:34:24 > 0:34:2615 minutes, take it off and it's done.

0:34:26 > 0:34:31So all we do now is just bake this in the oven. This is 375 Fahrenheit.

0:34:31 > 0:34:36That's about 160 centigrade. 170 centigrade. About gas four.

0:34:36 > 0:34:39It wants to go in there for about 10 minutes. All right? In there.

0:34:39 > 0:34:43So apart from that, continuing the science thing, what are you doing at the moment?

0:34:43 > 0:34:47We've got a fantastic series that goes out on the 18th of this month

0:34:47 > 0:34:51and it's called the Museum Of Life.

0:34:51 > 0:34:54It's all about the Natural History Museum.

0:34:54 > 0:34:58We have got unprecedented access behind the scenes.

0:34:58 > 0:35:01Everyone's been to the Natural History Museum and they see the

0:35:01 > 0:35:04great big dinosaur and everything else but what people don't

0:35:04 > 0:35:07realise is that it's an active research institute.

0:35:07 > 0:35:10There's over 350 scientists working there and they basically let me

0:35:10 > 0:35:16have a look round and have a look at some fantastic fossils and look at the work they're doing.

0:35:16 > 0:35:19They do everything from trying to stop malaria,

0:35:19 > 0:35:21looking at biodiversity.

0:35:21 > 0:35:25It's a vibrant, active place that really astounded me.

0:35:25 > 0:35:28But I actually worked there for about a year and a half

0:35:28 > 0:35:31as a volunteer so I've got a real connection with it.

0:35:31 > 0:35:34But it's a wonderful institute and its recognised globally

0:35:34 > 0:35:35for the work they do.

0:35:35 > 0:35:40- And you've filmed that.- We've filmed it. It's going out this month.

0:35:40 > 0:35:42I think it's going to be a corker.

0:35:42 > 0:35:47There's some real jaw-dropping moments and there's four other presenters involved.

0:35:47 > 0:35:50They've gone as far afield as the Indian Ocean.

0:35:50 > 0:35:53They've been to the US to look at the work the museum do out there.

0:35:53 > 0:35:56There's all sorts of stuff.

0:35:56 > 0:35:58When you go to the museum

0:35:58 > 0:36:01and you get a look at a fossil like Archaeopteryx, which is...

0:36:01 > 0:36:05- Archae who?- Archaeopteryx. It sounds better in French.

0:36:05 > 0:36:09It's one of those amazing fossils that is the link between

0:36:09 > 0:36:12reptiles and birds and it's breathtaking.

0:36:12 > 0:36:15What is an Archaeopteryx?

0:36:15 > 0:36:17- Archaeopteryx? What is it? - What is it?

0:36:17 > 0:36:21It's a fossil that links the evolution of reptiles and birds.

0:36:21 > 0:36:23One of those missing links.

0:36:23 > 0:36:25Yeah.

0:36:25 > 0:36:29The missing link I need is ice cream for our very famous dessert.

0:36:32 > 0:36:34Funnily enough, it's in the fridge. In the freezer.

0:36:34 > 0:36:39Now, this is your ice cream. Now you can use one of these. A drainpipe.

0:36:39 > 0:36:41Go home and cut the bottom off your drainpipe.

0:36:41 > 0:36:43I've always wanted to know how you make that.

0:36:43 > 0:36:47But we were doing this in rehearsals this morning and we had this young researcher.

0:36:47 > 0:36:49Didn't have a clue what I was doing when I was doing this.

0:36:49 > 0:36:52Do you remember this? Do you remember this from school?

0:36:52 > 0:36:55- Bat the rat. - Yes, that's right.- Rat potato.

0:36:55 > 0:36:57I thought that was a great joke!

0:36:57 > 0:37:00I don't know what kind of school you went to!

0:37:00 > 0:37:04Anyway, you could put your ice cream in there and basically just warm it

0:37:04 > 0:37:08up in your hands and push it through and you end up with your ice cream.

0:37:08 > 0:37:12Vanilla ice cream of course. We're going to get this through.

0:37:12 > 0:37:14Cut it through there. Chop that through.

0:37:14 > 0:37:19So this is just plain vanilla ice cream. And all we do now...

0:37:19 > 0:37:21I've just put some sugar on this tea towel by the way.

0:37:21 > 0:37:27Then we just pop that like that on there and then roll this up.

0:37:30 > 0:37:33- This is dead simple. Nice and sticky though.- Nice and sticky.

0:37:33 > 0:37:36- Look at that.- Look at that.

0:37:36 > 0:37:39And then what we do is slice this through

0:37:39 > 0:37:43to reveal that very famous dessert...

0:37:43 > 0:37:48- Of genoise de glace. - Genoise de glace.- Lovely.

0:37:48 > 0:37:50Genoise de glace. And if you were a kid you used to eat...

0:37:50 > 0:37:54When you used to have this as a kid you used to eat the sponge...

0:37:54 > 0:37:56No marzipan, yes?

0:37:56 > 0:37:59No, but this is for Daniel because he's here.

0:38:01 > 0:38:04- That's a little bit for Daniel but there you go.- Look at that.

0:38:04 > 0:38:09You came to the farm and we do a music and food festival.

0:38:09 > 0:38:13When you did your thing on stage you got mobbed by about 40 women.

0:38:13 > 0:38:17- Yeah.- I was just thinking when they parted there'd be nothing left

0:38:17 > 0:38:19just pants and that's it!

0:38:25 > 0:38:28No-one needs to see James in his pants. Ever.

0:38:28 > 0:38:31Now today we're taking a look back at some of the tastiest recipes

0:38:31 > 0:38:34from the Saturday Kitchen archives and there's still

0:38:34 > 0:38:37a full menu of mouthwatering food to be served.

0:38:37 > 0:38:41Now, up next the MBE, the OBE, it's cooking's MVP,

0:38:41 > 0:38:43that's Most Valuable Player,

0:38:43 > 0:38:47Cyrus Todiwala with his twist on the humble shepherd's pie.

0:38:47 > 0:38:49- Welcome back. So a busy week for you it's been.- Extremely busy.

0:38:49 > 0:38:52And then straight after the show you're going off to Dubai?

0:38:52 > 0:38:55- Straight off to Dubai. - You've got a charity dinner there.

0:38:55 > 0:38:57So on the menu is what?

0:38:57 > 0:38:59We've got this lovely piece of lamb

0:38:59 > 0:39:02and we are going to make Country Captain.

0:39:02 > 0:39:04- Country Captain?- Country Captain.

0:39:04 > 0:39:09But it's a process so you're looking at spending a few hours of your

0:39:09 > 0:39:13weekend on that if you want to get it really nice and done.

0:39:13 > 0:39:17Because this uses shoulder. It's like a twist on shepherd's pie.

0:39:17 > 0:39:20- It's best with shoulder.- Right. - It's best with shoulder.

0:39:20 > 0:39:24Leg is just as good. I'm not saying leg is not good. Leg is just as good.

0:39:24 > 0:39:27But shoulder really gives it a little bit more intensity and flavour.

0:39:27 > 0:39:29It's the slow-cooking that you want as well.

0:39:29 > 0:39:32It's the slow-cooking that we want. You've got the onions done.

0:39:32 > 0:39:35So I'm going to put my spices in. I've got a couple of sticks of cinnamon.

0:39:35 > 0:39:40- Yes.- And the cardamom that goes in, you must crack the cardamom first.

0:39:40 > 0:39:42A, for flavour

0:39:42 > 0:39:46but two, also so that it doesn't splatter in your face.

0:39:46 > 0:39:47- Right.- OK because...

0:39:47 > 0:39:52Would you always use the herbs like this... Sorry the spices whole rather than the dry, the ground?

0:39:54 > 0:39:57Yes, in this case the spices have to go in whole

0:39:57 > 0:40:00and the whole idea is to get the flavour of the spices out.

0:40:00 > 0:40:04- There you go.- Brilliant. Thank you very much.

0:40:04 > 0:40:06In the meantime, let me grab a knife.

0:40:08 > 0:40:10I'm going to toast my spices there.

0:40:11 > 0:40:16- So I've got cumin and coriander seeds.- Yes.- We toast them gently.

0:40:18 > 0:40:20A little ginger and garlic.

0:40:20 > 0:40:24- Most things would have ginger and garlic in them.- Right.

0:40:24 > 0:40:28Especially lamb. It just comes out really nice with ginger and garlic.

0:40:29 > 0:40:31Just some coarse chopping.

0:40:31 > 0:40:34So is this your adaption of a recipe that's traditional?

0:40:34 > 0:40:38It's taken years, James, to get it right, actually.

0:40:38 > 0:40:42It's adaptation because if you look at Country Captain and if you

0:40:42 > 0:40:45look at different recipes of Country Captain some have got chicken,

0:40:45 > 0:40:48some have got something else, some have got something else.

0:40:48 > 0:40:52- Yes.- Sorry, I'm left-handed. - Do you want me to do that?- Yes. You're better off doing that.

0:40:54 > 0:40:57- I'm a bit dyslexic too. - So this has got the ginger and the garlic in there.

0:40:57 > 0:40:59You've got the ginger and the garlic

0:40:59 > 0:41:02and in will go the cumin and the coriander.

0:41:04 > 0:41:06Just a slow pan, not very hot.

0:41:06 > 0:41:10- I'm going to just grind them a bit. - Yes.

0:41:10 > 0:41:12So they are a slightly better...

0:41:15 > 0:41:17- Because that machine won't grind very well.- Right.

0:41:19 > 0:41:21It's an adaptation because recipes differ.

0:41:21 > 0:41:25I said you'd been busy this week but you've been busy the entire

0:41:25 > 0:41:28year really because you set up the new restaurant, Mr Todiwala's.

0:41:28 > 0:41:32Mr Todiwala's Kitchen at Hilton near Terminal Five.

0:41:32 > 0:41:33So that's been done.

0:41:34 > 0:41:37And yes, that's kept us busy.

0:41:37 > 0:41:41- What's this about an elephant inside it?- Aha.

0:41:41 > 0:41:44- It's called Roy.- Roy?- Yes.

0:41:44 > 0:41:46A friend of ours found an elephant.

0:41:46 > 0:41:49In Hawaii. It came about 200 years ago with an English colonel.

0:41:49 > 0:41:50Right.

0:41:50 > 0:41:53It had been lying in a back yard in somebody's house and he found it.

0:41:53 > 0:41:55We were looking for an elephant,

0:41:55 > 0:41:59we were looking for an elephant made with sort of gadgets, you know?

0:41:59 > 0:42:01Springs and wheels and all that kind of stuff.

0:42:01 > 0:42:05And we had found one in India and he saw this wooden one.

0:42:05 > 0:42:09He says, it looks great, it looks majestic. So let's have it.

0:42:09 > 0:42:14- That's it.- Yes, so we named it after him. We didn't know what to call it.

0:42:14 > 0:42:17It's become the most photographed thing in the restaurant.

0:42:17 > 0:42:20- It is, it's nearly life-size, isn't it?- Yes. Pardon?

0:42:20 > 0:42:22It's nearly life-size.

0:42:22 > 0:42:25It is massive. Yes, it is nearly life-size.

0:42:26 > 0:42:28It's a gaming elephant, actually.

0:42:28 > 0:42:31So there's a ball in the trunk which means it was used for playing

0:42:31 > 0:42:34the polo that they play with elephants.

0:42:34 > 0:42:37- Anyway, whilst that is done... - Of course it was!

0:42:37 > 0:42:41I'll explain that to you. I'm going to start off...

0:42:41 > 0:42:43So what's happened here? You've cooked the onions.

0:42:43 > 0:42:45- The onions need to go brown a bit. - Right.

0:42:45 > 0:42:48Cooking the onions, they need to go brown a bit.

0:42:48 > 0:42:51After the onions sweat I'm going to put the lamb back on it.

0:42:51 > 0:42:54A little seasoning and it goes straight into the oven at

0:42:54 > 0:42:57about 140 degrees Celsius for let's say a couple of hours.

0:42:57 > 0:43:00- OK.- These chopped tomatoes normally would go into it

0:43:00 > 0:43:03- when the lamb is more than three quarters cooked.- OK.

0:43:03 > 0:43:07Because we Indians believe that if you put tomatoes in earlier

0:43:07 > 0:43:11the acidity tightens the protein and the muscles don't relax

0:43:11 > 0:43:13so we do it much later.

0:43:13 > 0:43:15Do you want the stalks on or the stalks off yours?

0:43:15 > 0:43:18You can do what you like, sir.

0:43:18 > 0:43:20If Theo is here we should keep Theo happy.

0:43:20 > 0:43:22Keep the stalks on, it adds flavour.

0:43:22 > 0:43:25- Mine is going to be chopped up anyway.- OK.

0:43:25 > 0:43:30So how do you end up doing this for the Royal family then or royalty?

0:43:30 > 0:43:32How do you end up...

0:43:32 > 0:43:35So about a year, year and a half ago I was...

0:43:37 > 0:43:40Sorry, so this is nearly done. I'm going to put the lamb back on it.

0:43:40 > 0:43:44OK. You want to give it a cover.

0:43:46 > 0:43:48And we'll put that into the oven, sir.

0:43:50 > 0:43:51Do you want me to pop it in?

0:43:51 > 0:43:54If you don't mind, sir. I've got a bad shoulder.

0:43:55 > 0:43:59- Any old excuse.- Any old excuse. I do have a bad shoulder.

0:43:59 > 0:44:02Go on, then, carry on, how did you manage to do this?

0:44:02 > 0:44:06I was approached about a year and a bit ago

0:44:06 > 0:44:11and the Palace decided that Her Majesty

0:44:11 > 0:44:14has to go through some of the boroughs of London

0:44:14 > 0:44:18and the message went through to the Lieutenancy Office

0:44:18 > 0:44:21and being a deputy lieutenant...

0:44:21 > 0:44:23- Who is? You are?- I am, yes.- Are you?

0:44:23 > 0:44:27- You didn't know that, no?- No. - I'll pull my rank on you later, sir!

0:44:28 > 0:44:31I know you're an MBE, CBE...

0:44:31 > 0:44:33- Which one haven't you got? - I haven't got them all.

0:44:33 > 0:44:36- I haven't got the CBE. - You haven't got the CBE.

0:44:36 > 0:44:39- I haven't got the KBE.- Right. But I've got an MBE and an OBE.

0:44:39 > 0:44:42- And a deputy lieutenant. - And a deputy lieutenant.

0:44:42 > 0:44:44That's a pretty good achievement.

0:44:44 > 0:44:49- We've got the spinach done.- Spinach done. Mashed if you don't mind, sir.

0:44:49 > 0:44:51Chopping the cumin with some butter.

0:44:51 > 0:44:53And then putting it in mashed potato.

0:44:53 > 0:44:56- I can do that.- With some egg.

0:44:57 > 0:44:59I'll just chop this up in the meanwhile.

0:44:59 > 0:45:01- Get my sauce cooking up.- OK.

0:45:04 > 0:45:07Like I mention, you've got the thing in Dubai but you've just set up

0:45:07 > 0:45:09this hospitality guild, haven't you?

0:45:09 > 0:45:14Something you're massively passionate about is the training of chefs as well.

0:45:14 > 0:45:16Absolutely and young people mostly.

0:45:16 > 0:45:18We need to nurture more home-grown talent

0:45:18 > 0:45:22so loads of kids from various backgrounds in Britain,

0:45:22 > 0:45:27we can actually train them in Asian oriental cooking and the guild,

0:45:27 > 0:45:31hopefully we will have lots of backing from the government

0:45:31 > 0:45:35to ensure it continues so we can train more young people,

0:45:35 > 0:45:38teach them a few things about our cooking so there's more scope.

0:45:39 > 0:45:41A little bit more scope for them to grow.

0:45:43 > 0:45:45- Right. So you're dicing up the meat. - I'm dicing up the meat.

0:45:45 > 0:45:49This is why the shoulder's quite important because there's not a lot of bones in it.

0:45:49 > 0:45:51- Just that one there.- The blade.

0:45:51 > 0:45:53Right, we've got the mash here,

0:45:53 > 0:45:56- you've got the cumin that I've chopped up.- Yes, sir.- The butter.

0:45:56 > 0:45:59Our meat is just about ready.

0:45:59 > 0:46:03- Whole eggs you're putting in there as well.- Whole eggs, I don't mind.

0:46:03 > 0:46:07- Waste not want not, sir. This is India.- Right.

0:46:08 > 0:46:10- Sounds good to me.- Yes.

0:46:10 > 0:46:13It doesn't come out as good of course but once it goes in

0:46:13 > 0:46:18the oven with a covering it does look as fabulous as you want it to.

0:46:18 > 0:46:21Fantastic, sir. Do you want to try some?

0:46:21 > 0:46:24- I shall wait.- I think you should wait.- I shall wait.

0:46:24 > 0:46:26Let us get a spoon.

0:46:27 > 0:46:29It is really, really nice.

0:46:31 > 0:46:33Thank you, sir. You've done a good job.

0:46:33 > 0:46:36Two hours cooked in eight minutes, so here's one I did earlier.

0:46:36 > 0:46:39Now, the particular lamb, I know you're keen on one particular breed, aren't you?

0:46:39 > 0:46:41I'm keen on all British breeds,

0:46:41 > 0:46:44but there is one particular breed and the more we use of it,

0:46:44 > 0:46:48I mean the more people know of it the more we save

0:46:48 > 0:46:50an entire community of crofters.

0:46:50 > 0:46:53So the whole reason why I do it

0:46:53 > 0:46:56is to make sure that this community never has to die.

0:46:56 > 0:46:59And this is up in the Shetland Islands?

0:46:59 > 0:47:01- Up in the Orkney Islands. - Orkney Islands.

0:47:01 > 0:47:05- It's called the North Ronaldsay Island.- That's Ronaldsay lamb.

0:47:05 > 0:47:08It is a sheep. It's a 5,000 year old species.

0:47:08 > 0:47:10One of the only species in the British Isles

0:47:10 > 0:47:13which has not been crossed over the years.

0:47:13 > 0:47:15- Yes.- And it's amazing.

0:47:15 > 0:47:18Don't use that. So we'll use that.

0:47:22 > 0:47:25- Sounds good.- And yes, but it's amazing.

0:47:25 > 0:47:28If you go up there, I've never seen sheep jump into the sea.

0:47:28 > 0:47:30I've never seen it.

0:47:30 > 0:47:33And these sheep actually jump into the sea fighting for kelp and seaweed.

0:47:33 > 0:47:36I'd jump in the sea if you had a knife in your hand!

0:47:36 > 0:47:39If you suddenly landed with your chefs jacket on I think I'd jump in the sea as well!

0:47:39 > 0:47:41When I landed with my chef jacket on

0:47:41 > 0:47:44I couldn't catch a single one, they're wild.

0:47:44 > 0:47:46They're so agile, you just can't get hold of them.

0:47:48 > 0:47:51- OK, sir. So there goes our beautiful mash.- Yes.

0:47:51 > 0:47:53Good old Maris Piper or Rudolph.

0:47:53 > 0:47:55- Have you tried Rudolph potatoes, James?- Rudolph?

0:47:55 > 0:47:57Rudolph, they're brilliant.

0:47:58 > 0:48:01Absolutely brilliant. Good for everything.

0:48:01 > 0:48:03Has he been drinking that wine at all?!

0:48:03 > 0:48:05And it's red in colour like the reindeer.

0:48:05 > 0:48:08Right, straight in the oven. How long for?

0:48:08 > 0:48:11Set in the oven for as long as you get a lovely colour on it.

0:48:11 > 0:48:14- There you go.- Like this one here. There you go, sir. Brilliant.

0:48:14 > 0:48:16- Perfect. I plate it here?- Yes.

0:48:16 > 0:48:19Are we giving any sliced bread with butter?

0:48:19 > 0:48:21No, that comes later.

0:48:21 > 0:48:24That argument all comes later.

0:48:26 > 0:48:30- Look at that. - It looks a bit hot.- It is hot.

0:48:30 > 0:48:33- But you know what...- It looks good.

0:48:33 > 0:48:36Look at that. Look at that lovely lamb there.

0:48:36 > 0:48:38Sizzling hot.

0:48:38 > 0:48:41I would ideally have it with bread-and-butter too, sir.

0:48:41 > 0:48:44No, some peas. Some peas, that's what you want.

0:48:44 > 0:48:48- So tell us what that is again. - Country Captain.- Simple as that.

0:48:48 > 0:48:50Simple as that. Country Captain. Looking good.

0:48:56 > 0:48:58And he gets to dive into it. There you go.

0:48:58 > 0:49:01- This is going to be really hot, OK? - Yes.- I will just pre-warn you.

0:49:01 > 0:49:03I will happily burn the roof of my mouth for you, Cyrus.

0:49:03 > 0:49:06- Do you mind sharing?- Pardon? - Or do I have to get my own plate?

0:49:06 > 0:49:08You're going to dive in anyway. He's already got his fork.

0:49:08 > 0:49:11I haven't even said yes yet.

0:49:11 > 0:49:15- Here we go.- You've missed the best part.- How is this happening?

0:49:15 > 0:49:17I thought I was supposed to be your guest.

0:49:17 > 0:49:20You dived straight in the middle. You need to get the bits around the edge.

0:49:20 > 0:49:24- Is this where I burn my mouth on live television?- Yes.- Brilliant.

0:49:26 > 0:49:29- Just nod.- Yes. Very good. Lovely.

0:49:29 > 0:49:32Can I reach out for a bit? That's the best part. The mash.

0:49:32 > 0:49:35- That's delicious. - He goes round the edge. Lovely.

0:49:39 > 0:49:41That looked amazing

0:49:41 > 0:49:44and what a great alternative take on an old favourite.

0:49:44 > 0:49:46Great stuff, Cyrus. Thanks for that.

0:49:46 > 0:49:48Now, time for more captivating Keith Floyd.

0:49:50 > 0:49:53Apart from the Golden Gate Bridge in Frisco Bay, I knew little of

0:49:53 > 0:49:55the place, so I was anxious to get down to the Fisherman's Wharf

0:49:55 > 0:49:57and see if it was all they cracked it up to be.

0:49:57 > 0:50:01So hopping onto a cable car you trundle down the precipitous

0:50:01 > 0:50:03hills, famous for car chases in countless cop movies

0:50:03 > 0:50:05heading for the Frisco Bay.

0:50:05 > 0:50:06Sorry, Otis.

0:50:08 > 0:50:11Actually, Fisherman's Wharf was full of wonderful smells of shellfish

0:50:11 > 0:50:15and prawns and clam chowder and the food here was fresh and honest.

0:50:15 > 0:50:18However, I didn't think the authorities had showered this

0:50:18 > 0:50:20historic area with a great deal of love and affection.

0:50:20 > 0:50:22It was quite frankly a bit tatty.

0:50:22 > 0:50:24But the Dungeness crab was brilliant.

0:50:25 > 0:50:29Happily, the Italians have turned this quarter into a little Venice full of fish restaurants.

0:50:29 > 0:50:31One of the oldest is Alioto's,

0:50:31 > 0:50:34where I went to sample their unique Sicilian atmosphere where well

0:50:34 > 0:50:38groomed men in dark suits talk hard deals in soft voices

0:50:38 > 0:50:40over a plate of cioppino, a great family dish.

0:50:40 > 0:50:42Get it?

0:50:42 > 0:50:44So not even pausing for a merry slurp,

0:50:44 > 0:50:46on with the cioppino cooking sketch.

0:50:46 > 0:50:50Cioppino is the signature dish of the Italian section of Fisherman's wharf.

0:50:50 > 0:50:53It is basically a fish stew. So without further ado,

0:50:53 > 0:50:56a bit difficult here because it is a busy kitchen and they are working,

0:50:56 > 0:50:59some freshly made but uncooked tomato sauce.

0:50:59 > 0:51:03Some fish stock. Finely chopped onions. Carrots.

0:51:03 > 0:51:07Wonderful Frisco Bay fresh crab. Sole fillets.

0:51:07 > 0:51:10Fresh prawns. Clams.

0:51:10 > 0:51:15Garlic. Thyme. Basil. Red pepper. Parsley. Olive oil.

0:51:15 > 0:51:17And over here there is a saucepan.

0:51:18 > 0:51:21So in we go with a little bit of oil.

0:51:21 > 0:51:23Try and get the gas up to maximum there.

0:51:25 > 0:51:28And we'll put a small handful of carrots in

0:51:28 > 0:51:30and let them sweat off in the olive oil.

0:51:30 > 0:51:34Followed by a small handful of onions.

0:51:34 > 0:51:40Usual basic trinity of making things. Onions, garlic, tomato.

0:51:40 > 0:51:43We've seen throughout America, these three important ingredients.

0:51:43 > 0:51:46It's been peppers and leeks and things in other parts.

0:51:46 > 0:51:49Here it's garlic and onions and carrots.

0:51:53 > 0:51:56Let them soften down and sweat down. OK.

0:51:56 > 0:52:02Then into that we'll add some of our fresh tomato but uncooked sauce.

0:52:04 > 0:52:06Like that.

0:52:06 > 0:52:09Give it a stir. That's Jan working away behind me.

0:52:09 > 0:52:13He's the head chef here. And a very accommodating fellow, I must say.

0:52:15 > 0:52:18OK. Then some fish stock into that.

0:52:20 > 0:52:24I didn't make this fish stock but you know the deal. Up to me for a second, Clive.

0:52:24 > 0:52:28Fish heads, tails, bones, water, bayleaf, onion, carrot, clove, stuff like that.

0:52:28 > 0:52:30Simmered away for 20 minutes or so.

0:52:30 > 0:52:34And also don't forget this is the kind of stuff you can freeze

0:52:34 > 0:52:36in ice cubes in your deep freeze so that when you want to do this

0:52:36 > 0:52:39kind of dish the stock is already on hand.

0:52:39 > 0:52:41Good. Right, what did I say we needed next?

0:52:41 > 0:52:44We need some white fish next. Sole fillets here chopped up.

0:52:44 > 0:52:47So we want to make this rich and luxurious because we are in

0:52:47 > 0:52:50California after all so we're going to whack a lot of that in.

0:52:50 > 0:52:52OK.

0:52:53 > 0:52:55Stay with that Clive for a second.

0:52:57 > 0:52:59In go my lovely clams.

0:53:02 > 0:53:05What are you doing here Jan, just out of interest?

0:53:05 > 0:53:07It's savoy sauce.

0:53:07 > 0:53:12Fresh rainbow trout and we supplement with this kind of sauce.

0:53:12 > 0:53:15It's made with onions, fresh mushrooms, green onions,

0:53:15 > 0:53:20- white wine, lemon juice.- Lovely.

0:53:20 > 0:53:22Right on top of the fish.

0:53:22 > 0:53:26I had to bring Jan in there because there's no point pretending this is a set-up shot.

0:53:26 > 0:53:27I mean, this is a working kitchen,

0:53:27 > 0:53:30they are serving 400 meals over this lunchtime right now

0:53:30 > 0:53:33and as usual, Floyd's in the middle being a nuisance.

0:53:33 > 0:53:36Anyway, where was I? My little spices and herbs can go in now.

0:53:37 > 0:53:41Over here. Red chilli pepper to make it a little bit spicy.

0:53:41 > 0:53:44Fresh basil to give it that lovely Mediterranean flavour even though we're in California.

0:53:44 > 0:53:46And some ground thyme.

0:53:46 > 0:53:49I personally would like to use fresh thyme, but there we are.

0:53:49 > 0:53:52Also a load of lovely fresh chopped parsley.

0:53:52 > 0:53:55The clams are beginning to open.

0:53:55 > 0:53:58The white fish is being cooked so we can now add our prawns,

0:53:58 > 0:54:01which don't take very long.

0:54:01 > 0:54:02In they go.

0:54:06 > 0:54:10Then I think we should add a little drop of white wine.

0:54:10 > 0:54:12To me, first of all.

0:54:14 > 0:54:17Always check it's good enough to cook with. And it is.

0:54:17 > 0:54:19A drop of that in there.

0:54:19 > 0:54:21OK and then ultimately...

0:54:23 > 0:54:24..our crab.

0:54:24 > 0:54:27Fresh Frisco Bay crab claws. In they go.

0:54:32 > 0:54:38Look at that. Sole, prawns, crabs, clams, the whole bit.

0:54:38 > 0:54:41That will now simmer away for about 15 to 20 minutes.

0:54:41 > 0:54:44The next time you see it I'll be conducting one of my

0:54:44 > 0:54:47brilliant off-the-cuff interviews about fruity passion,

0:54:47 > 0:54:50love and tenderness, about food on the West Coast.

0:54:56 > 0:55:00I so enjoyed my San Francisco mini break that I told my chum Barry

0:55:00 > 0:55:02all about it in the pub and he got so excited

0:55:02 > 0:55:04he wants to read you this piece of commentary he's written.

0:55:04 > 0:55:07Thank you. Here, Rome, Naples, Milan and Sorrento

0:55:07 > 0:55:10blend in the mists of the Pacific Coast.

0:55:10 > 0:55:12In the shadow of the golden gate, the sounds,

0:55:12 > 0:55:17colours and sense of Italy excite the eye and stimulate the appetite.

0:55:19 > 0:55:21That was really quite good. Couldn't you say a bit more?

0:55:21 > 0:55:25Here, Rome, Naples, Milan and Sorrento blend in the mists

0:55:25 > 0:55:28of the Pacific Coast. In the shadow of the golden gate,

0:55:28 > 0:55:31the words, sounds, colours and sense of Italy excite the eye

0:55:31 > 0:55:34- and again stimulate the appetite. - That was really good.

0:55:34 > 0:55:36I'm just sorry you couldn't have been there.

0:55:36 > 0:55:40You'd have really enjoyed it, you know, cos the food was good...

0:55:40 > 0:55:42Cor, that looks splendid.

0:55:42 > 0:55:44Thanks, Barry. It was.

0:55:44 > 0:55:46The cioppino turned out wonderfully, and during the cooking,

0:55:46 > 0:55:48I added a few mussels for my very latest chum,

0:55:48 > 0:55:51Michael Corle... I mean, Nuncio Aliotto, proprietor.

0:55:51 > 0:55:53That's very good.

0:55:53 > 0:55:55You know, Fishermen's Wharf, it's interesting...

0:55:55 > 0:55:59In the beginning when Fisherman's Wharf established itself about 60 years ago,

0:55:59 > 0:56:02all the people that come here were primarily from Sicily or from Italy.

0:56:02 > 0:56:05Consequently, the food being very spicy and very flavourful.

0:56:05 > 0:56:07I must say, you've done an excellent job.

0:56:07 > 0:56:10It's reminiscent of the old style and the old school of cooking,

0:56:10 > 0:56:13with wonderful spices and tomatoey, peasantry food. It's very...

0:56:13 > 0:56:15It is extraordinary. Walking around here, you...

0:56:15 > 0:56:17I mean, if you squint your eyes, closed down

0:56:17 > 0:56:20a little bit and mute your ears a bit, you could think you were in Italy.

0:56:20 > 0:56:22That's right, yes, very much so.

0:56:22 > 0:56:24What brought the Italians and the Sicilians here in the first place?

0:56:24 > 0:56:28I think an opportunity in America to do better than what they were

0:56:28 > 0:56:29doing in the old country.

0:56:29 > 0:56:31And when my grandfather came here, he was a fisherman,

0:56:31 > 0:56:34left Sicily, he came over with his brothers,

0:56:34 > 0:56:36the former Mayor of San Francisco, who was Joe Alioto,

0:56:36 > 0:56:40his dad sent for him, came over, started a little fish stand here,

0:56:40 > 0:56:43family now has four generations down the road, 60 years

0:56:43 > 0:56:47in this location and still preparing the foods of our native country.

0:56:47 > 0:56:51- And will your kids take on, you know...?- I don't know. I hope not!

0:56:51 > 0:56:52THEY LAUGH

0:56:52 > 0:56:53But most likely.

0:56:53 > 0:56:57It's a hard business, it's a lot of hours. But it's fun.

0:57:01 > 0:57:04Thoroughly entertaining stuff there from a true TV legend.

0:57:04 > 0:57:08Now, this week on Best Bites we're looking back at some of the

0:57:08 > 0:57:10best recipes from the Saturday Kitchen archives.

0:57:10 > 0:57:13Still to come on today's show, Galton Blackiston and Ben Tish

0:57:13 > 0:57:15go head-to-head in the omelette challenge.

0:57:15 > 0:57:18They both have respectable times going into this, so I'm sure

0:57:18 > 0:57:20we'll see their competitive streaks.

0:57:20 > 0:57:23Atul Kochhar is here with a tasty tandoori dish.

0:57:23 > 0:57:26He griddles spiced pork chops, before baking them

0:57:26 > 0:57:28and serving them with a savoy cabbage poriyal

0:57:28 > 0:57:30and apple porcini salad.

0:57:30 > 0:57:34And Lenny Henry faces his food heaven or food hell.

0:57:34 > 0:57:35Did he get his food heaven,

0:57:35 > 0:57:38jerk lamb fillet with chilli butternut squash and apple salad?

0:57:38 > 0:57:42Or his food hell, vermicelli-wrapped prawns with lemon basil mayo?

0:57:42 > 0:57:45You can find out what he got at the end of the show.

0:57:45 > 0:57:48Next up, the totally talented Tom Kerridge is here with

0:57:48 > 0:57:51a dish that pushes pollock to the next level.

0:57:51 > 0:57:53- Great to have you back on the show. - Thanks.

0:57:53 > 0:57:55- Second time on the show. - Second time on the show.

0:57:55 > 0:57:57On the menu, as well. What's on the menu for you today?

0:57:57 > 0:58:00We are doing pollock and we'll do pollock with some radishes

0:58:00 > 0:58:02- from my garden, grown by Mr Andy Cryer.- Yeah.

0:58:02 > 0:58:05Some, er, borage flowers, again from the garden.

0:58:05 > 0:58:07Some girolle mushrooms,

0:58:07 > 0:58:09a nice butter sauce and a little bit of lardo to go on the top.

0:58:09 > 0:58:11Sounds good to me. But you're going to use the pollock...

0:58:11 > 0:58:15- We are going to use pollock. - This is more sustainable than cod and haddock?

0:58:15 > 0:58:17Yeah, that's it.

0:58:17 > 0:58:20- It's... This is Cornish line-caught pollock.- Yeah.

0:58:20 > 0:58:24It's, you know, beautiful piece of fish, very similar to cod,

0:58:24 > 0:58:26very similar, but it's got... The flakes on it

0:58:26 > 0:58:29are a little bit tighter, so it's...

0:58:29 > 0:58:31But it's quite soft, isn't it? When you fillet it?

0:58:31 > 0:58:33That's it, it's quite soft.

0:58:33 > 0:58:35So what we're doing here is we're salting it for

0:58:35 > 0:58:37a couple of hours just to draw moisture out of it,

0:58:37 > 0:58:40just to firm the fish up and just to make it a little bit more...

0:58:40 > 0:58:42a little bit firmer when it cooks.

0:58:42 > 0:58:44But when you look at the fish as a whole,

0:58:44 > 0:58:47it's kind of like a skinny cod, would that be right?

0:58:47 > 0:58:51A skinny cod is probably a fair comment. Yeah, skinny cod, yeah.

0:58:51 > 0:58:53OK, so this is one that we've just done.

0:58:53 > 0:58:57It's been salted for about two hours. Just any excess salt,

0:58:57 > 0:58:59take off.

0:58:59 > 0:59:00Portion it up.

0:59:00 > 0:59:01Yeah.

0:59:03 > 0:59:05Now, a classic, of course, you've got shallots

0:59:05 > 0:59:09which you strain off anyway, but you want these nice and finely sliced.

0:59:09 > 0:59:12Nice and finely sliced. We strain it off.

0:59:12 > 0:59:14Pollock goes into a pan, I've put it on a bit of butter paper,

0:59:14 > 0:59:16you can use baking parchment if you like,

0:59:16 > 0:59:18but if you've got butter paper hanging around...

0:59:18 > 0:59:21I'm sure you got about 20 packs at your house, Mr Martin.

0:59:21 > 0:59:22- GENTLE LAUGHTER - So...

0:59:22 > 0:59:26- It's not true, it's not true. - Straight into the oven.

0:59:27 > 0:59:30- I've actually gone on to dripping now, mate.- Oh, good...

0:59:30 > 0:59:33- Does that come in packets? - Yes, it does, yes.

0:59:33 > 0:59:37You can get it by 20 feet, 25kg block as well, now.

0:59:37 > 0:59:39TOM LAUGHS

0:59:39 > 0:59:43- Right...- OK.- We've got our shallots in there...- Shallots in there.

0:59:43 > 0:59:47White wine vinegar, white wine, some thyme and some peppercorns.

0:59:47 > 0:59:50Don't chop your finger, James Martin.

0:59:50 > 0:59:51Don't chop your finger.

0:59:51 > 0:59:54- Thank you very much, Gennaro. - Just in case.

0:59:54 > 0:59:56So, a little bit of butter block.

0:59:56 > 0:59:58- Classic French-style sauce. - Classic French-style sauce.

0:59:58 > 1:00:00We're going to bring this right down to a glaze and it gives it

1:00:00 > 1:00:04a lovely kind of acidity, richness to go through a butter sauce...

1:00:04 > 1:00:07- Yeah.- ..that we're going to serve with the fish. OK...

1:00:07 > 1:00:11I'll prepare our radishes. Tell us about the mushrooms, then.

1:00:11 > 1:00:13Mushrooms, girolle mushrooms, just coming into season now,

1:00:13 > 1:00:15they're fantastic, you get them from...

1:00:15 > 1:00:19Well, the Scottish ones are around now and then English ones

1:00:19 > 1:00:21will start growing, well, very soon.

1:00:21 > 1:00:24With the weather like this, it'll be pretty much now.

1:00:24 > 1:00:26OK. They're fantastic,

1:00:26 > 1:00:29Gennaro apparently told me they smell like apricots.

1:00:29 > 1:00:31- Yes.- Although I'm not convinced of that.

1:00:31 > 1:00:33THEY TALK OVER EACH OTHER

1:00:33 > 1:00:38Actually there is, the name is "apricot-scented mushroom".

1:00:38 > 1:00:40And I know for sure.

1:00:40 > 1:00:43When they're fresh, you pick them up, you go like that,

1:00:43 > 1:00:46they give you the lovely sense of apricot.

1:00:46 > 1:00:48- Orange, you know, all the colours... - Sounds good to me.

1:00:48 > 1:00:51Sounds good to me. But fresh mushrooms are delicious.

1:00:51 > 1:00:54Like you say, coming into season now, particularly with the weather.

1:00:54 > 1:00:58But you're not a fan of washing... Well, you're not a fan of...

1:00:58 > 1:00:59Scrubbing these, you like to wash them...

1:00:59 > 1:01:01Yeah, wash them, I think there's a bit of

1:01:01 > 1:01:04a fallacy about mushrooms, that you can't wash them,

1:01:04 > 1:01:06that they take on too much water, I think it's quite easy.

1:01:06 > 1:01:09We're poaching them almost in a mixture of water and butter

1:01:09 > 1:01:11like an emulsion, we're bringing it together

1:01:11 > 1:01:14and all those lovely flavours will come through.

1:01:14 > 1:01:16You know, a lot of the mushroom water will come out and...

1:01:16 > 1:01:18- Bit of salt.- Yeah.

1:01:18 > 1:01:20- Beautiful. - The fish, you give it, what?

1:01:20 > 1:01:23- A couple of minutes before we turn it over?- Yeah, about...

1:01:23 > 1:01:26- Yeah, three minutes either side, probably.- Right.

1:01:26 > 1:01:28OK, butter into a pan. Little bit more butter.

1:01:28 > 1:01:30There's butter everywhere, it's great...

1:01:30 > 1:01:32- This is why I keep inviting you back.- I love it.

1:01:32 > 1:01:34THEY LAUGH

1:01:34 > 1:01:36OK, so we've got butter.

1:01:36 > 1:01:39The radishes, these radishes, they're beautiful, peppery,

1:01:39 > 1:01:41they're fantastic.

1:01:41 > 1:01:43They're really lovely and moist, you can see all the water in them.

1:01:43 > 1:01:46And the problem we were discussing earlier coming from

1:01:46 > 1:01:49supermarkets, sometimes they come out of the ground too early and they

1:01:49 > 1:01:53leave them there... The leaves are fantastic to eat and they dry out.

1:01:53 > 1:01:55So here, we're just going to gently sweat them down.

1:01:55 > 1:01:58But cooked radishes, they're so delicious, particularly when,

1:01:58 > 1:02:00like you say, eat them fresh out of your garden,

1:02:00 > 1:02:03- so much water in there.- Absolutely. - Pepper in there, as well.

1:02:03 > 1:02:06As well as these guys, Olly's doing his festival,

1:02:06 > 1:02:09I've done my festival, you're doing a festival. Where are you?

1:02:09 > 1:02:12I'm doing Jimmy's Harvest Festival.

1:02:12 > 1:02:14Alleluia! I'm doing that festival!

1:02:14 > 1:02:16- LAUGHTER - Where are you?

1:02:16 > 1:02:19- You're supposed to do... - I didn't ask you!

1:02:19 > 1:02:22Because everybody except me, so I said, I'm doing it.

1:02:22 > 1:02:25- That's in September, isn't it? - That's in September, yeah.

1:02:25 > 1:02:27It's a little bit like Olly's V Festival.

1:02:27 > 1:02:31There's one in, er, Suffolk and then one over in Oxfordshire,

1:02:31 > 1:02:32so we're swapping over,

1:02:32 > 1:02:35although I'm probably not going by helicopter or anything.

1:02:35 > 1:02:37- I wish I was. - LAUGHTER

1:02:37 > 1:02:40- Right, bit of double cream in there. - Bit of double cream in there.

1:02:40 > 1:02:42We're going to bring that down and reduce it down.

1:02:42 > 1:02:44- Now a classic wouldn't have double cream in.- No.

1:02:44 > 1:02:46You put it in there to stabilise it.

1:02:46 > 1:02:48Put double cream in it just to stabilise it,

1:02:48 > 1:02:51so that when you put the butter in it holds it together,

1:02:51 > 1:02:54so you can make it, if you're making it at home, you know,

1:02:54 > 1:02:56it will stay and you can keep it warm on the side for an hour or so,

1:02:56 > 1:02:58so it doesn't split out, otherwise you're going to

1:02:58 > 1:03:01serve it straight away so that the butter stays...

1:03:01 > 1:03:03So, tell us about your place in Marlow, then.

1:03:03 > 1:03:06It is a one Michelin-starred pub.

1:03:06 > 1:03:08It's, you know, I've gone...

1:03:08 > 1:03:12It's not one of those hushed temples of gastronomy,

1:03:12 > 1:03:14- it's one of the places where you can go...- Proper grub.

1:03:14 > 1:03:18Proper, yeah, proper food in an environment that's...

1:03:18 > 1:03:20You know, you could come in there and spend 300 quid

1:03:20 > 1:03:22on a bottle of wine if you want, which would be great.

1:03:22 > 1:03:26But if you want to turn up and have a pint of beer and drink, you know,

1:03:26 > 1:03:30local ales and have steak and chips, that's absolutely fine, as well.

1:03:30 > 1:03:32So we're just adding butter to this.

1:03:33 > 1:03:35Just a little bit.

1:03:35 > 1:03:37- Just a little bit. - Just a little bit.

1:03:37 > 1:03:38The secret is once you've added the butter...

1:03:38 > 1:03:41It's OK with cream in it, but the idea is you do this on a lower heat.

1:03:41 > 1:03:44- Exactly.- Almost off the heat. - Almost off the heat, yeah.

1:03:44 > 1:03:45It's just on a gentle heat.

1:03:45 > 1:03:48Just emulsifying the butter, we'll give it a pinch of salt.

1:03:48 > 1:03:51THEY TALK OVER EACH OTHER

1:03:51 > 1:03:53Cos that only wants, what? About five minutes?

1:03:53 > 1:03:55Yeah, five minutes at the most, at the most.

1:03:55 > 1:03:59Not 20 minutes. But that's because it's not covered.

1:03:59 > 1:04:01You know we did, er...

1:04:01 > 1:04:03That festival, me and you!

1:04:03 > 1:04:04THEY LAUGH

1:04:04 > 1:04:05Be careful.

1:04:05 > 1:04:08- OK, so the butter's in.- Yeah.

1:04:08 > 1:04:10We'll pass that through a sieve.

1:04:13 > 1:04:16And then we can use this for a variety of different sauces.

1:04:16 > 1:04:18- You can put orange zest in it, all kinds of...- Absolutely...

1:04:18 > 1:04:21- A base sauce, isn't it? - Yeah, exactly, exactly.

1:04:21 > 1:04:23You can use it as a complete base for everything.

1:04:23 > 1:04:25- I'll move that to one side.- Lovely.

1:04:25 > 1:04:27There's nothing else in there, just the butter on the radishes?

1:04:27 > 1:04:30- That's all.- Just the butter on the radishes, pinch of salt.

1:04:30 > 1:04:32You can just see they're still crisp, they're still,

1:04:32 > 1:04:35- you know, just wilted down just a little bit.- Right.

1:04:35 > 1:04:37Butter sauce ready. Fish is almost ready.

1:04:37 > 1:04:40Fish is about another minute and a half away, probably.

1:04:40 > 1:04:44- OK, so we'll start slowly plating up, then.- Right.- OK.

1:04:44 > 1:04:47Bit of butter sauce, two different types of radish.

1:04:47 > 1:04:49- You can let this go almost cold though, can't you?- Yeah.

1:04:49 > 1:04:52You can let it almost go cold, but if you tried to reheat it,

1:04:52 > 1:04:56it'll split out again, which is... You don't really want that, so...

1:04:56 > 1:04:59These are the breakfast radishes, as well. From your garden...

1:04:59 > 1:05:00Breakfast and, er...

1:05:00 > 1:05:04Yeah, breakfast and round radish from the garden, which is,

1:05:04 > 1:05:08it's a new addition this year, so we're growing courgettes,

1:05:08 > 1:05:11beautiful courgette flowers, the veg guys charge so much...

1:05:11 > 1:05:13I don't understand...

1:05:13 > 1:05:15In Italy they use all the courgette flowers all over the place.

1:05:15 > 1:05:16All over the place.

1:05:16 > 1:05:19I don't know why you can't find courgette flowers in the UK.

1:05:19 > 1:05:21- You can in certain places, but... - I...

1:05:21 > 1:05:23I remember when I first come in England,

1:05:23 > 1:05:27seeing how there was next-door neighbour, he was growing courgette

1:05:27 > 1:05:29and the flower he had them on, he's thrown them away.

1:05:29 > 1:05:31So I didn't know which way I have to tell him,

1:05:31 > 1:05:33can I have some of the courgette flower?

1:05:33 > 1:05:35Cos it looks, that looks terrible.

1:05:35 > 1:05:37I said to him, can I have those courgette flower?

1:05:37 > 1:05:39Because I'm going to bring inside the church.

1:05:39 > 1:05:40THEY LAUGH

1:05:40 > 1:05:44I ate them all, I've stuffed them all. I enjoyed it.

1:05:44 > 1:05:45So, right, on top of the fish,

1:05:45 > 1:05:49which is in the oven just for a second, you're going to put this. Tell us about this stuff.

1:05:49 > 1:05:51OK, lardo. This is...

1:05:52 > 1:05:55It's an Italian cured pork back fat, basically.

1:05:55 > 1:05:56But this is ones we've done ourselves.

1:05:56 > 1:06:00I've done this myself, so if you've heard of Mangalitsa pigs...

1:06:00 > 1:06:01- The hairy ones. - The hairy ones, yeah.

1:06:01 > 1:06:05They've got a really high fat content, so we've taken the...

1:06:05 > 1:06:08the fat off the belly and then we've cured it for about three weeks,

1:06:08 > 1:06:11washed it off and dried it, hung it up in the beer cellar,

1:06:11 > 1:06:13which really pleased my restaurant manager,

1:06:13 > 1:06:14she was very happy about that(!)

1:06:14 > 1:06:17And then basically sliced it very thinly on a gravity slicer,

1:06:17 > 1:06:19so you've got this beautiful, thin,

1:06:19 > 1:06:21cured flavours of pork coming through...

1:06:21 > 1:06:23- You could actually just eat that with salad...- On toast.

1:06:23 > 1:06:27On toast, just a little of very hot toast

1:06:27 > 1:06:32and a bit of Parmesan, any cheese on top, it can be with salt and pepper.

1:06:32 > 1:06:35Fantastic. I love Tom. I love this dish.

1:06:35 > 1:06:37- Fish is now cooked.- Fish is cooked.

1:06:37 > 1:06:39- Yeah.- OK.

1:06:39 > 1:06:43Fish into the middle of the plate and then on top of that...

1:06:43 > 1:06:45a little piece of this home-cured lardo.

1:06:45 > 1:06:48If you haven't got that, just a thin slice of serrano...

1:06:48 > 1:06:50Yeah. Look at that.

1:06:50 > 1:06:51It just goes transparent straight away,

1:06:51 > 1:06:55- just cures down.- Yeah.- And then on to that we're going to put some

1:06:55 > 1:06:58borage flowers, that are also fresh from our garden.

1:06:59 > 1:07:02It's very pretty, look. It's a pretty dish.

1:07:02 > 1:07:06- Borage flowers, they taste of cucumbers and oysters.- Yeah.

1:07:06 > 1:07:08Cucumbers and oysters, mixed into one.

1:07:09 > 1:07:12- There we go.- You can leave the borage, as well. So there you go.

1:07:12 > 1:07:15- Remind us what that dish is again? - This is, er, pollock,

1:07:15 > 1:07:17line-caught Cornish pollock with radishes,

1:07:17 > 1:07:20- girolles and borage flowers. - I told you he was good.

1:07:25 > 1:07:29- Looks delicious.- Mm!- I know it's going to taste delicious, as well.

1:07:29 > 1:07:31So, Olly, you can get another. Tom, have a seat.

1:07:31 > 1:07:33- Yes, indeed. - You've got another...

1:07:33 > 1:07:37- It is a pretty dish, isn't it?- Yeah! - It's lovely, isn't it?

1:07:37 > 1:07:40- Ah! I don't want to ruin it. - You salt the fish like that,

1:07:40 > 1:07:42it changes the texture of it.

1:07:42 > 1:07:44Absolutely, makes it quite firm, almost really quite meaty,

1:07:44 > 1:07:47which is why the pork goes, the fat on it, goes with it really well.

1:07:47 > 1:07:48Yeah.

1:07:48 > 1:07:50- Mm, good mushroom.- Dive into that.

1:07:50 > 1:07:52And taste that with the little bit of lardo, as well.

1:07:52 > 1:07:55It's really, really thin, almost like, sort of clingfilm...

1:07:55 > 1:07:57Exactly, yeah, yeah, yeah.

1:07:57 > 1:08:00- Good?- Mm. Yeah. - He's happy with that one.

1:08:00 > 1:08:03I don't think you're going to get a look in... LAUGHTER

1:08:07 > 1:08:10So, there you go, don't throw those butter wrappers away,

1:08:10 > 1:08:11cook your pollock on it.

1:08:11 > 1:08:13Now time for the omelette challenge, and this week,

1:08:13 > 1:08:16Galton Blackiston and Ben Tish go head-to-head,

1:08:16 > 1:08:19and they're both in the mood to better their previous times.

1:08:19 > 1:08:21Right, it's time for the omelette challenge.

1:08:21 > 1:08:23Paul Rankin is still at the centre of our omelette pan.

1:08:23 > 1:08:2517.5 seconds there.

1:08:25 > 1:08:28Usual rules apply, it's got to be a three-egg omelette,

1:08:28 > 1:08:30three-egg omelette cooked as fast as you can.

1:08:30 > 1:08:32- Yeah.- Are you both ready?- No! No.

1:08:32 > 1:08:34Three, two, one, go.

1:08:34 > 1:08:36MUSIC STARTS

1:08:41 > 1:08:42Oh...

1:08:47 > 1:08:48Too slow.

1:08:53 > 1:08:54- Yes. - CYMBALS CLASH

1:08:57 > 1:09:01- I think he's just pipped you there. - Yeah, he's well pipped me.

1:09:01 > 1:09:05For fear of getting disqualified, I'm going to make sure it's cooked.

1:09:09 > 1:09:10CYMBALS CLASH

1:09:10 > 1:09:11That looks pretty good.

1:09:14 > 1:09:16- Pretty good.- I don't think he's seasoned it, James.

1:09:16 > 1:09:20- I didn't, no!- No, he didn't. - I did mine.- No.- Yeah.

1:09:20 > 1:09:21This one's unique,

1:09:21 > 1:09:24it's actually burnt on the outside and raw in the middle.

1:09:24 > 1:09:27- Yeah, it's kind of Spanish-style. - Yeah, is it?

1:09:27 > 1:09:29Got seasoning in it, though. I'll give you that.

1:09:31 > 1:09:32Right. Ben.

1:09:32 > 1:09:36- Yeah...- Are you on our board? - Yeah, I'm there, I'm there.

1:09:36 > 1:09:38- You're 20... You're on there?- Yes.

1:09:41 > 1:09:43That was taken long time ago, Ben.

1:09:43 > 1:09:46- Do you think...- Yes!

1:09:46 > 1:09:49- Do you think you beat your time? - No, I don't think I do, actually.

1:09:49 > 1:09:53- No, you didn't. You did it in 36.5 seconds.- OK, really bad. - Not very good.

1:09:53 > 1:09:55Galton, where are you?

1:09:55 > 1:09:57- Er...- You're here. 21.52.

1:09:57 > 1:09:59Little way to go to get in the top ten.

1:09:59 > 1:10:03I don't think I did. I was quite quick, but I don't think I did.

1:10:03 > 1:10:05Unfortunately.

1:10:05 > 1:10:07I think, probably, that is an omelette.

1:10:07 > 1:10:10Yes! It's my first-ever one which is an omelette.

1:10:10 > 1:10:15- And it's a lot quicker.- No! - A LOT quicker.- No! Don't...

1:10:15 > 1:10:18- You did it...- I can't bear it.

1:10:18 > 1:10:21- You're in the top ten.- Am I?

1:10:21 > 1:10:23- No, you're not.- Oh, you...- You are!

1:10:23 > 1:10:27- You are in the top ten, you are 19.64 seconds.- Well done.

1:10:27 > 1:10:29- Congratulations.- There you go.

1:10:29 > 1:10:31Which puts... JAMES STRAINS

1:10:31 > 1:10:33..down here. There.

1:10:33 > 1:10:37Which is a shame, because we wanted to play this...

1:10:37 > 1:10:40# Please release... #

1:10:45 > 1:10:48Don't worry, Ben. You may have lost the omelette challenge, but you definitely beat

1:10:48 > 1:10:51Galton's pink pullover with your bright red velvet jacket number.

1:10:51 > 1:10:53A thing of beauty.

1:10:53 > 1:10:56Up next, it's Atul Kochhar, who is showing us a way

1:10:56 > 1:10:59to make tandoori pork chops in the comfort of your own home.

1:10:59 > 1:11:01- Great to have you on the show, boss.- Great to be back.

1:11:01 > 1:11:02Now, what are we cooking?

1:11:02 > 1:11:05We're cooking local pork, I believe, with a little bit of...

1:11:05 > 1:11:07- Yes, I'm making a marinade, like a tandoori marinade.- OK.

1:11:07 > 1:11:10But very different to normal red tandoori marinade

1:11:10 > 1:11:11you would get in market.

1:11:11 > 1:11:14This is very simplistic, and fresh herbs and spices used in that.

1:11:14 > 1:11:16So we're using mustard paste,

1:11:16 > 1:11:19- double cream, single cream, Pernod.- Yeah.

1:11:19 > 1:11:22To get more fennel flavour. Cinnamon seeds, which has been crushed.

1:11:22 > 1:11:26- And sorry, I said "cinnamon seeds", cinnamon powder.- Powder, yeah.

1:11:26 > 1:11:29Fennel seeds, gram flour and nutmeg.

1:11:29 > 1:11:31- Little bit of chilli and garlic.- OK.

1:11:31 > 1:11:33- We'll chop this lot up, anyway.- That'll be great.

1:11:33 > 1:11:36Now, you mentioned a tandoori, you mentioned, sort of red,

1:11:36 > 1:11:40you know, cos most people think of red in the UK, but it's...

1:11:40 > 1:11:42Should be this colour. Fresh ingredients, yeah?

1:11:42 > 1:11:44Actually marinade is just a marinade, James.

1:11:44 > 1:11:46And it could be green, red or yellow,

1:11:46 > 1:11:49- which ever way you prefer it. - But the tandoori is the oven.

1:11:49 > 1:11:54Tandoori's the oven and the way you cook the marinated food in that,

1:11:54 > 1:11:57- that's what signifies the tandoori style of cooking.- Yeah.

1:11:57 > 1:12:01OK, so in we go with the garlic. So you're going to trim off the pork.

1:12:01 > 1:12:03- You've just trimmed off the fat. - I've trimmed off the fat.

1:12:03 > 1:12:06- I'll need a little bit of this, as well. Chop for me, please.- OK.

1:12:06 > 1:12:07Er, nutmeg.

1:12:09 > 1:12:12Just a dash of nutmeg, you don't need too much.

1:12:12 > 1:12:14In double cream.

1:12:14 > 1:12:16- Chilli goes in.- Single cream.

1:12:18 > 1:12:19Pernod.

1:12:21 > 1:12:23- So why single...?- Salt and pepper.

1:12:23 > 1:12:27Single cream basically gives the body, because double cream kind of

1:12:27 > 1:12:31cooks really fast. And it'll help to caramelise the skin of the...

1:12:31 > 1:12:34- Rosemary and thyme gone in there. - Yes.

1:12:34 > 1:12:37Mustard paste, we should not forget.

1:12:37 > 1:12:39Have you got enough ingredients in there, Atul?

1:12:39 > 1:12:42Half the kitchen sink in here as well, I think.

1:12:42 > 1:12:45When I saw your recipe, I thought, I've got to do something, save the day...

1:12:45 > 1:12:47LAUGHTER

1:12:50 > 1:12:51You wait.

1:12:51 > 1:12:53THEY LAUGH

1:12:53 > 1:12:56- Right, give this...- Get this mixed up.- OK.- Thanks, James.

1:12:56 > 1:12:58- There we go.- And the pork...

1:12:58 > 1:13:01- And then pop the pork straight in. - Pork straight in,

1:13:01 > 1:13:05stays in the fridge for anything from ten minutes to four hours,

1:13:05 > 1:13:07- up to you, how much time you've got. - Ten minutes to four hours,

1:13:07 > 1:13:10just put it in the fridge, I'll go and put that in the fridge.

1:13:10 > 1:13:13- Just wash my hands quickly. - Right, we'll take the pork and pop that straight in.

1:13:13 > 1:13:16And I'm thinking that's way too many ingredients for

1:13:16 > 1:13:19me to go shopping for, but it is a fantastic dish.

1:13:19 > 1:13:22- The bullying continues! - No, it doesn't. Anyway, we've got...

1:13:22 > 1:13:25OK, James. I need, er, that apple...

1:13:25 > 1:13:28- Yeah?- I will need perfect dices, OK?- Yeah.

1:13:28 > 1:13:32So, there you go, two centimetre dices. all right?

1:13:32 > 1:13:33LAUGHTER

1:13:33 > 1:13:36- It's nice seeing you as a comic. - It's nice, isn't it, really?- Yes.

1:13:36 > 1:13:39Peeled. OK, for my...

1:13:39 > 1:13:44savoy cabbage salad, I just need a little bit of oil...

1:13:44 > 1:13:46I'm a bit astounded you're using an Australian apple, though.

1:13:46 > 1:13:48- A Granny Smith.- Well,

1:13:48 > 1:13:51I have to give some respect to John for that.

1:13:51 > 1:13:53Good Australian ingredients, mate. Good idea, I think.

1:13:53 > 1:13:58- That's a great dish. So I think apple will just help it.- OK.

1:13:58 > 1:14:01These are for two salads, you've got cabbage in one salad. Whoa!

1:14:01 > 1:14:04Cabbage in one salad and then this is the other salad.

1:14:04 > 1:14:06- Yes, two salads in there.- OK.

1:14:08 > 1:14:10You seriously want two centimetres?

1:14:10 > 1:14:13Nearly, James. Nearly.

1:14:13 > 1:14:15- Mustard seeds.- That'll do.

1:14:15 > 1:14:16Curry leaves.

1:14:18 > 1:14:21- This is the one salad, yeah?- Yes.

1:14:23 > 1:14:24- OK.- Need bit of ginger in there.

1:14:26 > 1:14:29So the pork you're going to just a seal off and then, what?

1:14:29 > 1:14:32- Cook in these pans and flash it through the oven?- Absolutely, James.

1:14:32 > 1:14:35It'll take about five to ten minutes in the oven.

1:14:35 > 1:14:37- Can I put the apple in there? - Yes, please.

1:14:37 > 1:14:41I'll put these spices, which is coriander seed...

1:14:42 > 1:14:44- Yeah.- And crushed red chilli.

1:14:44 > 1:14:45Pinch of salt.

1:14:45 > 1:14:47And pepper.

1:14:47 > 1:14:49I think I'm going to have to go back home and watch this again,

1:14:49 > 1:14:51cos I've lost what's happening.

1:14:51 > 1:14:54- You've got porcini mushrooms here. These are frozen...- Yes.

1:14:54 > 1:14:56..porcinis.

1:14:56 > 1:14:58Because obviously they're out of season at the moment.

1:14:58 > 1:15:01Can you use chestnut mushrooms, or something like that instead?

1:15:01 > 1:15:04You could, you could use shiitake, shiitake mushroom, as well.

1:15:04 > 1:15:05- Yeah.- Er...

1:15:05 > 1:15:08Or if you feel really poor, then you can use button mushrooms.

1:15:09 > 1:15:12There's nothing wrong with button mushrooms.

1:15:12 > 1:15:15I won't have anything bad said about button mushrooms!

1:15:15 > 1:15:17- Was that coconut you put in there? - Yeah.

1:15:17 > 1:15:19I've just grated some coconut in there.

1:15:19 > 1:15:22Because it was at the bottom of the fridge when...

1:15:22 > 1:15:25We've got it, so we might as well put it in it!

1:15:25 > 1:15:27Come on, James!

1:15:27 > 1:15:30- Right, what else is going in here, then?- You've lost me, so...

1:15:30 > 1:15:31LAUGHTER

1:15:31 > 1:15:33My cabbage is ready.

1:15:33 > 1:15:36Just need add a dash of lime to them. Lemon.

1:15:36 > 1:15:38Right, I'm going to go and pop that...

1:15:38 > 1:15:40So this one is going, what, ten minutes, something like that?

1:15:40 > 1:15:44- Ten minutes.- It's like The Generation Game! Come on.

1:15:47 > 1:15:50Right, what's next? What have we got left?

1:15:50 > 1:15:53When I saw...just beef being seared and salt and pepper...

1:15:53 > 1:15:55- Where has that got?- ..got to do something.- Where has this gone?

1:15:55 > 1:15:57- Where is this? - That's cider vinegar.

1:15:57 > 1:16:01- Cider vinegar, of course it is. - Goes in here, sir.

1:16:01 > 1:16:04Ooh, yum. So you sauteed the apples down.

1:16:04 > 1:16:07Sauteed the apples down added the mushrooms.

1:16:08 > 1:16:09Pinch of sugar.

1:16:09 > 1:16:10Now, as well as Benares,

1:16:10 > 1:16:13you've got another restaurant opening this month, haven't you?

1:16:13 > 1:16:15Yes, I've got one coming up in Dublin this month.

1:16:15 > 1:16:18- The lucky people of Dublin are going to get your food.- Yes.

1:16:18 > 1:16:21- What's it called?- It is called Ananda.- Ananda?.- Ananda,

1:16:21 > 1:16:22which means eternal joy.

1:16:22 > 1:16:24- Eternal joy.- After all this, it is, isn't it?

1:16:24 > 1:16:28I bet your pot washer says that every time you get in the kitchen(!)

1:16:28 > 1:16:30- Look at the state of this washing-up!- Oh...

1:16:30 > 1:16:32Right, OK, so we've got our pork out.

1:16:32 > 1:16:36I didn't have great help today, so, you know...a bit dirty.

1:16:36 > 1:16:41So this salad is quite... It is both warm, but both and dry.

1:16:41 > 1:16:44Both warm and dry. You don't need too much of it.

1:16:47 > 1:16:50- In the centre.- And these little salad leaves?

1:16:50 > 1:16:53Just a little bit, James. Don't need too much.

1:16:55 > 1:16:58There you go. Keep it to those.

1:16:58 > 1:16:59Give it...

1:16:59 > 1:17:02Guys, I need a round of applause for James.

1:17:03 > 1:17:05For the...

1:17:05 > 1:17:07- There you go.- ..dices he has made.

1:17:07 > 1:17:11Oh, you want a spoon? I'll get you a spoon.

1:17:11 > 1:17:13Why not? You've used everything else.

1:17:13 > 1:17:16You might as well use the final spoon!

1:17:16 > 1:17:21Look at that. Perfect dices. I've never seen better dices than this.

1:17:24 > 1:17:26- Smells good.- It smells delicious.

1:17:26 > 1:17:28I tell you, that apple smells fantastic.

1:17:28 > 1:17:31- You just put this... - Just on the side.

1:17:33 > 1:17:36- Mmm. Yum.- Sorry, James.- There you go.

1:17:36 > 1:17:39So this... Few little bits of salad round the edge.

1:17:39 > 1:17:41Clean up.

1:17:41 > 1:17:44Now, is there anything else that we haven't put on there?

1:17:44 > 1:17:46- Um, let me think.- This... No, you've used that. That's everything.

1:17:46 > 1:17:49- That's the lot. - No, that's it, actually.

1:17:49 > 1:17:51That's it, is it? Remind us what that dish is again.

1:17:51 > 1:17:55It is tandoori-style pan-grilled pork chop with lots of ingredients.

1:17:55 > 1:17:57LAUGHTER

1:17:57 > 1:17:58The man said it all.

1:18:04 > 1:18:05I have to say,

1:18:05 > 1:18:09I did taste this in rehearsal and it is well worth it, because...

1:18:09 > 1:18:13- Taste that.- All right.- Haven't you got a funny story with a pork chop

1:18:13 > 1:18:15and your dog?

1:18:15 > 1:18:17It's not funny, really. We were having...

1:18:17 > 1:18:21- Not for the dog, I don't think!- It wasn't funny for me either, really.

1:18:21 > 1:18:22We were having a family barbecue.

1:18:22 > 1:18:25I come from a big Greek family, as I said.

1:18:25 > 1:18:26So I gave the dog a bit of my pork chop.

1:18:26 > 1:18:29It was having a bit of the chop and it got down to the bone,

1:18:29 > 1:18:32and so I thought, "He's finished with it now. He's just having the bone."

1:18:32 > 1:18:33So I thought I'd take it off him.

1:18:33 > 1:18:35I was only young, about four or five.

1:18:35 > 1:18:37Took it off him, and he bit my leg. It bit by ankle. Seriously.

1:18:37 > 1:18:39- JAMES CHUCKLES - Don't laugh. That's not...

1:18:39 > 1:18:41- No joking. It bit my leg. - Is that dog waiting outside?

1:18:41 > 1:18:44The thing is, no, my mum got rid of the dog,

1:18:44 > 1:18:46and my brothers still blame me to this day. One of my brothers thinks

1:18:46 > 1:18:49the painter and decorator who was doing the house stole the dog.

1:18:49 > 1:18:51So there you are. Jules, sorry about that, mate.

1:18:51 > 1:18:53The dog, it was actually my fault that it went.

1:18:53 > 1:18:56- And there you are. Live. - It went to the vet. Go on, then.

1:18:56 > 1:18:58What do you think? It is well worth it, isn't it?

1:18:58 > 1:19:00I'm not just saying it.

1:19:00 > 1:19:04- That's gorgeous. That is absolutely gorgeous.- Thank you.

1:19:04 > 1:19:07Dive into that. You can... Other than pork, you could do it with...

1:19:07 > 1:19:08lamb?

1:19:08 > 1:19:10Lamb, venison.

1:19:10 > 1:19:12And could you take that same marinade and do it with fish?

1:19:12 > 1:19:14- You could, easily.- Dive in.

1:19:14 > 1:19:17- Cool.- What sort of fish would you do?

1:19:17 > 1:19:20I would use this easily on swordfish, which Matt likes.

1:19:20 > 1:19:22We'll do that in a minute.

1:19:22 > 1:19:25And we can also do it on monkfish.

1:19:25 > 1:19:28- Monkfish.- Any firm fish.- Firm fish. - Firm fishes will be great with this.

1:19:28 > 1:19:32- Exactly.- It's so nice.- What do you reckon, girls?- Beautiful.- Beautiful.

1:19:32 > 1:19:36I love the cabbage with that. I think it's absolutely delicious.

1:19:36 > 1:19:39- Mmm.- This is a first.- Actually, it is.

1:19:39 > 1:19:41It's quite, you know... The ingredients are...

1:19:41 > 1:19:44- just more exciting than just normal pork. Delicious.- Exactly.

1:19:44 > 1:19:46And the apples work fantastically with that vinegar.

1:19:46 > 1:19:49- With all those ingredients, it should taste good!- Exactly!

1:19:53 > 1:19:56A lot of ingredients there, so slightly difficult to follow,

1:19:56 > 1:20:00although I feel I may have been distracted by John Torode's jazzy hairstyle.

1:20:00 > 1:20:03Now, when Lenny Henry came to the studio to face his food heaven

1:20:03 > 1:20:06or food hell, he was longing for lamb,

1:20:06 > 1:20:08but would he have to put up with prawns? So let's find out.

1:20:08 > 1:20:11Lenny, you could be having food heaven, which is, of course,

1:20:11 > 1:20:14lamb, with a jerk sort of Jamaican-y sort of seasoning.

1:20:14 > 1:20:18Alternatively, we've got prawns. Look at those.

1:20:18 > 1:20:20- Urgh!- They're lovely things, prawns.

1:20:20 > 1:20:22- It's like a Lady Gaga earring. - Exactly.

1:20:22 > 1:20:24Handbag, or whatever it is.

1:20:24 > 1:20:25Nice lemon and basil mayonnaise to go with it.

1:20:25 > 1:20:28- How do you think these lot have decided?- I don't know.

1:20:28 > 1:20:30I've no idea. I'd imagine they'd want to punish me and make me eat prawns.

1:20:30 > 1:20:33They stuck by you, cos you've got 6-1 to Heaven.

1:20:33 > 1:20:35Oh, yes! Yes!

1:20:35 > 1:20:37HE SINGS "MATCH OF THE DAY" THEME

1:20:39 > 1:20:42- Come on!- Come on, right.- Jerk it!

1:20:42 > 1:20:44- So we've marinated this lamb? - This is marinated.

1:20:44 > 1:20:46I am going to get the marinade on now. I'll show you that.

1:20:46 > 1:20:48We need to get frying first of all.

1:20:48 > 1:20:51So, butternut squash, centimetre-diced, please.

1:20:51 > 1:20:52Mango, the same.

1:20:52 > 1:20:54And if you can get me some pomegranate - that's all right -

1:20:54 > 1:20:56and mix together a nice little salad, with pomegranate...

1:20:56 > 1:20:59We've got a little bit of cresses over here. Mint, coriander...

1:20:59 > 1:21:02Fry off this first of all.

1:21:02 > 1:21:03- Get that colour in.- OK.

1:21:03 > 1:21:06And then I'm going to get that straight in the oven.

1:21:06 > 1:21:07Bit of oil just to fire...

1:21:07 > 1:21:10A bit like sort of Bryn's sort of dish. Pop it in a pan first.

1:21:10 > 1:21:13It does speed up the cooking time. Straight in there.

1:21:13 > 1:21:17Nice hot oven. That's about 450. So as hot as your oven will go at home.

1:21:17 > 1:21:18Now, this is... They call this a fillet.

1:21:18 > 1:21:21But it's actually... A fillet is much smaller on lamb.

1:21:21 > 1:21:22It's actually the best end.

1:21:22 > 1:21:25And it's the part where all the lamb chops are, so all you do

1:21:25 > 1:21:26is, before you do a seven...

1:21:26 > 1:21:29It's normally seven chops per loin like that.

1:21:29 > 1:21:32You just take the bones off and you end up with a solid piece of meat.

1:21:32 > 1:21:33- OK.- We can marinate this.

1:21:33 > 1:21:37This is marinated over here with some allspice, some cinnamon

1:21:37 > 1:21:41and some cayenne in there. I know you like it spicy, spicy, spicy.

1:21:41 > 1:21:44- Like it hot, hot, hot!- So some garlic.- Yes.

1:21:44 > 1:21:47Which you've got as well. So, two cloves of garlic.

1:21:47 > 1:21:50Now, because we're marinating this, they can be just crushed like that.

1:21:50 > 1:21:54- Just having a warm.- Having a warm. Some fresh thyme.- Hm.

1:21:54 > 1:21:57This, of course, you normally do with chicken and pork?

1:21:57 > 1:21:59Normally jerk chicken or jerk pork.

1:21:59 > 1:22:02- They jerk everything in Jamaica.- Do they?

1:22:02 > 1:22:04Just jerk it. Let's have a jerk-it!

1:22:04 > 1:22:07- Scotch bonnet - you've to be careful with this, don't you?- Yeah.

1:22:07 > 1:22:10- Don't rub your eyes after you've chopped this.- No. Definitely not.

1:22:10 > 1:22:13- Do you put the seeds in as well? - I put the whole lot in.- Good luck.

1:22:13 > 1:22:14LAUGHTER

1:22:14 > 1:22:16I won't be eating it, mate.

1:22:16 > 1:22:19The whole lot goes in, and then we're going to take some oil.

1:22:19 > 1:22:22- Just put some oil in there as well. - OK.- There you go. Little bit of oil.

1:22:22 > 1:22:25And you see over there, Nick is just doing... This is for our pickle.

1:22:25 > 1:22:28- All right?- What pickle? What pickle are you doing?- A little pickle.

1:22:28 > 1:22:30Very, very quick to cook.

1:22:30 > 1:22:32Although it's using raw ingredients like butternut squash and

1:22:32 > 1:22:35that sort of stuff, it cooks very, very quickly. So pop the lamb in.

1:22:35 > 1:22:39- Yes.- No salt in there, we're going to season it afterwards.

1:22:39 > 1:22:41There you go. And pop that in the fridge.

1:22:41 > 1:22:42OK. How long do you leave it for?

1:22:42 > 1:22:45- Ideally, you want to leave that for a couple of hours.- OK.

1:22:45 > 1:22:48But that will go in there. Overnight you can do if you want.

1:22:48 > 1:22:49Look at this!

1:22:49 > 1:22:52There you go. He's very precise.

1:22:52 > 1:22:55Chopping the butternut squash in, like, little tiny squares.

1:22:55 > 1:22:58- Little bit of oil. Squash goes straight in.- Yeah.

1:22:58 > 1:23:02Now, the mango we can do exactly the same thing. And a pinch of sugar -

1:23:02 > 1:23:03we're going to fire that up -

1:23:03 > 1:23:06- just to caramelise it very, very quickly.- OK.

1:23:07 > 1:23:09But you've gone from extreme opposites.

1:23:09 > 1:23:12One thing I was reading about your career - and you go from something

1:23:12 > 1:23:15like that to then the stage, cos the stage is a big thing.

1:23:15 > 1:23:18- That Othello thing... - A massive change in my life.

1:23:18 > 1:23:21I was never destined to do theatre or to do Shakespeare,

1:23:21 > 1:23:23because I just used to think it was guys in tights with

1:23:23 > 1:23:26a pineapple down their front going, "How, thee, thy for..."

1:23:26 > 1:23:28And then suddenly when I got the opportunity,

1:23:28 > 1:23:31- after studying it for six years for my BA...- Yeah.- ..I just realised

1:23:31 > 1:23:35that Shakespeare actually is rewarded by research.

1:23:35 > 1:23:38The more you look into it, the more you understand it.

1:23:38 > 1:23:40Because I had done my BA in English Literature I suddenly

1:23:40 > 1:23:43understood it much better than I did when I was at school.

1:23:43 > 1:23:45But it must have been frightening for you to do something like that?

1:23:45 > 1:23:48- Cos you're almost judged before you do it.- Yeah, you are.

1:23:48 > 1:23:50I was very scared. I think people thought I was going to say,

1:23:50 > 1:23:52"To be or not to be... Katanga, my friend!"

1:23:53 > 1:23:56Thank God that didn't... I mean, I just worked as hard as I could

1:23:56 > 1:23:58to make it happen. And...

1:23:58 > 1:24:02I worked very, very hard with a fantastic director called Barrie Rutter

1:24:02 > 1:24:05and a wonderful family theatre company called Northern Broadsides.

1:24:05 > 1:24:07And they helped me get through the whole experience

1:24:07 > 1:24:10- and I'll always be grateful to them for that.- And you're doing...

1:24:10 > 1:24:11- You're doing theatre again?- Yes.

1:24:11 > 1:24:14I've been asked to do Comedy Of Errors at the National Theatre

1:24:14 > 1:24:16- at the end of the year.- Yeah.

1:24:16 > 1:24:20Start rehearsing in October. And I'm only scared a little bit.

1:24:20 > 1:24:22Only just scared a little bit!

1:24:22 > 1:24:24I'll have to have a cork up my bum for the entire experience.

1:24:24 > 1:24:26I don't know how you do it.

1:24:26 > 1:24:28I could do this all day long but I just can't do theatre at all.

1:24:28 > 1:24:30But it's just... It's just hard work.

1:24:30 > 1:24:33It's like any apprenticeship, you know - you've got to go for it.

1:24:33 > 1:24:35I've just decided to go for it.

1:24:35 > 1:24:37- I really want to enjoy it. - It's fantastic. Best of luck.

1:24:37 > 1:24:39- Best of luck. Right...- This looks fantastic.

1:24:39 > 1:24:41So that's your pickle. It's almost done.

1:24:41 > 1:24:42- A touch of vinegar gone in there. - Yes.

1:24:42 > 1:24:44You've got a salad. Boys, you got that?

1:24:44 > 1:24:47Some lime. Some fresh lime.

1:24:47 > 1:24:49So you've got that sour and sweet thing going on with the sugar.

1:24:49 > 1:24:53- You've caramelised it, you've added salt and lime.- Just a bit of lime.

1:24:53 > 1:24:55And we've got some mint. Because, obviously, mint and lamb.

1:24:55 > 1:24:59- We've got coriander in there as well. Lime juice.- This looks great.

1:24:59 > 1:25:02It's one of those dishes that you can have cold -

1:25:02 > 1:25:04you can have this cold, and eat that with ham.

1:25:04 > 1:25:06A nice little bit of butternut squash pickle,

1:25:06 > 1:25:09and it doesn't take the time, which a lot of pickles do, which

1:25:09 > 1:25:12obviously you can make raw normally and leave it in the fridge for ages.

1:25:12 > 1:25:13- How are we doing, guys?- Good.

1:25:13 > 1:25:16Make a little salad with the dressing, that would be great.

1:25:16 > 1:25:18He's very bossy, isn't he, James?

1:25:18 > 1:25:22- Sorry?- You're very bossy. You're quite butch when you're...- Yeah.

1:25:22 > 1:25:24- Do that.- Do this, do that.- "Make me a salad."

1:25:24 > 1:25:27- I like the way you said that. - Yeah. "Make me a salad."

1:25:27 > 1:25:28We're going to pop this on a plate.

1:25:28 > 1:25:31This is nearly there.

1:25:31 > 1:25:34- These boys are used to it when they're on here.- Yeah.- So...

1:25:34 > 1:25:37You bossing them around. They're used to it, are they?

1:25:37 > 1:25:38Yeah, well, kind of.

1:25:38 > 1:25:40There you go. Right.

1:25:40 > 1:25:42Got our little pickle there.

1:25:42 > 1:25:44That's it. Nice little dressing.

1:25:44 > 1:25:46Whoops. And our lamb...

1:25:46 > 1:25:49And the good thing about this loin is you can serve it...

1:25:49 > 1:25:50LAUGHTER

1:25:50 > 1:25:52- What are you doing?- Nothing, nothing.

1:25:52 > 1:25:54I wasn't doing anything, sir.

1:25:55 > 1:25:57- Ooh!- Got our lamb.

1:25:59 > 1:26:02- And then we can just...- That looks great.- ..slice this up.

1:26:04 > 1:26:07- Look at that.- It's quite pink.

1:26:07 > 1:26:10- That's how I want it, still walking. - You like that, do you?

1:26:10 > 1:26:12Yep. But that...

1:26:14 > 1:26:17Lovely for our lamb. And then we've got this nice little salad.

1:26:17 > 1:26:20- It's about to get on its feet again!- Dressed?- Yeah, dressed.

1:26:20 > 1:26:22LAUGHTER

1:26:23 > 1:26:27- Pomegranate. And a few of our apple chips over the top.- Ooh.

1:26:27 > 1:26:32- How does that look?- That looks beautiful. Absolutely delicious.

1:26:32 > 1:26:34There you go. A good end to a good show.

1:26:34 > 1:26:36- Grab your irons and we'll taste this.- Thank you. Shall I take it

1:26:36 > 1:26:38over to the table?

1:26:38 > 1:26:41- Shall I just stay here? - Yes. stay here.- OK.

1:26:41 > 1:26:44And while you're having that, we've just heard from Karen in Liverpool.

1:26:44 > 1:26:46- The answer...- Said no.- ..is yes!

1:26:46 > 1:26:47Oh!

1:26:47 > 1:26:52# Congratulations and celebration.... #

1:26:52 > 1:26:55Said, "I can't believe it. We're on the telly and

1:26:55 > 1:26:59"you said, 'Will you marry me?' "I'm saying yes. I love you."

1:26:59 > 1:27:01We've got 15 seconds for you to try it.

1:27:01 > 1:27:04"I love you." I'm trying.

1:27:04 > 1:27:05Right, dive into that.

1:27:09 > 1:27:12So, in case you didn't get what happened there,

1:27:12 > 1:27:14one of our callers proposed live on air and she said yes.

1:27:14 > 1:27:17We're all about the love on Saturday Kitchen and cooking.

1:27:17 > 1:27:19We're all about cooking as well as love.

1:27:19 > 1:27:21I'm afraid that's all we've got time for in this week's Best Bites.

1:27:21 > 1:27:24I hope you've enjoyed taking a look back at some of the delicious

1:27:24 > 1:27:26dishes that have featured on Saturday Kitchen over the years,

1:27:26 > 1:27:29and, fingers crossed, they've inspired you to get cooking.

1:27:29 > 1:27:31Thanks for watching, and I'll see you soon.