0:00:02 > 0:00:04Good morning. We've got a fantastic menu lined up for you,
0:00:04 > 0:00:07packed full of tasty treats, so sit back and enjoy as we dish up
0:00:07 > 0:00:09another portion of Saturday Kitchen Best Bites.
0:00:30 > 0:00:32Welcome to the show. Now, don't go anywhere,
0:00:32 > 0:00:35as we have fantastic chefs cooking up some amazing food
0:00:35 > 0:00:39and a handful of great celebrity guests who are eager to eat.
0:00:39 > 0:00:41Coming up on today's show...
0:00:41 > 0:00:44James Martin serves up a perfectly poached egg,
0:00:44 > 0:00:46sweet asparagus and a rich hollandaise
0:00:46 > 0:00:48for actor Blake Harrison.
0:00:48 > 0:00:50Rachel Allen shows us a great use for a whole chicken -
0:00:50 > 0:00:54she makes a casserole using the chicken meat and serves with
0:00:54 > 0:00:56a tasty pilaf and green salad.
0:00:56 > 0:01:00The fantastic Florence Knight is here with not one but two dishes -
0:01:00 > 0:01:03she cooks up deep-fried mussels with kumquat and rosemary
0:01:03 > 0:01:07and white sprouting broccoli, anchovies and burnt-butter bread.
0:01:07 > 0:01:11And believe me, if you're a fan of butter, you're going to love it.
0:01:11 > 0:01:13Battling it out for Omelette Challenge glory this week are
0:01:13 > 0:01:17the sensational Silvena Rowe and the ever jovial James Tanner, and as you
0:01:17 > 0:01:22can imagine, Silvena is once again her usual quiet self throughout(!)
0:01:22 > 0:01:23Then it's over to Galton Blackiston,
0:01:23 > 0:01:26who is serving up a double loin of lamb -
0:01:26 > 0:01:29the loin is roasted in the oven and then served with slow-braised
0:01:29 > 0:01:32shallots and a herb puree that is packed full of flavour.
0:01:32 > 0:01:37And finally, actress Joanne Froggatt faces her food heaven or food hell.
0:01:37 > 0:01:39Did she get her food heaven, chocolate mousse in
0:01:39 > 0:01:42a tuile box, served with fresh raspberries and vanilla cream,
0:01:42 > 0:01:46or her food hell, green coriander monkfish with coriander poppadom?
0:01:46 > 0:01:49And you can find out what she got at the end of the show.
0:01:49 > 0:01:52But first, it's over to one of the most respected chefs
0:01:52 > 0:01:53in the industry, Marcus Wareing,
0:01:53 > 0:01:57and he's cooking up a soup that befits his Michelin Star status.
0:01:57 > 0:02:00- Mr Marcus Wareing, good to have you on board.- Good morning, James.
0:02:00 > 0:02:01So, what are we cooking, then, Chef?
0:02:01 > 0:02:04First of all, have you got your running shoes on today?
0:02:04 > 0:02:07- Yeah, thanks very much! - After that one I just saw there...
0:02:07 > 0:02:08That was quick!
0:02:08 > 0:02:10Field mushroom soup, sauteed red mullet -
0:02:10 > 0:02:12field mushrooms, shallots, lemon,
0:02:12 > 0:02:14a little bit of sauteed wild mushrooms.
0:02:14 > 0:02:17So, a lovely little field mushroom soup. So, what am I doing?
0:02:17 > 0:02:20- I take it I'm chopping stuff?- Just cut...- The garlic and the shallots?
0:02:20 > 0:02:23Yeah. I'm just going to take some of these mushrooms,
0:02:23 > 0:02:27these are just your normal mushrooms that we find in the supermarkets.
0:02:27 > 0:02:30- Now, these are the field mushrooms that we've got there?- Yup.
0:02:30 > 0:02:32Now, you don't wash those, just use them?
0:02:32 > 0:02:34No, no, straight in, as they are.
0:02:34 > 0:02:36Now, you actually like them as they get slightly older, don't you?
0:02:36 > 0:02:39I do, yeah, I think they've got a much stronger flavour
0:02:39 > 0:02:41as they get older.
0:02:41 > 0:02:43They lose a bit of their water,
0:02:43 > 0:02:45and I think just the flavour concentrates much, much better.
0:02:45 > 0:02:48So, what's life like after having two stars?
0:02:48 > 0:02:50Because he's already, you know, had them.
0:02:50 > 0:02:53- He's been there, done that one. - Had them, well, he's retired now!
0:02:53 > 0:02:55Yeah, the old boy over there!
0:02:55 > 0:03:00- But what's life like?- Life is busy, incredibly busy. It's great, it's...
0:03:00 > 0:03:03Yeah, a little bit of butter into there. Shallots.
0:03:03 > 0:03:06- OK.- I'm going to put our mushrooms straight in there.
0:03:06 > 0:03:08But what's the goal, to try and get three, is it?
0:03:08 > 0:03:10Yeah, the goal is, I'm thinking once you've got the second one,
0:03:10 > 0:03:14it's always nice to take it to the next level, and I think that's just
0:03:14 > 0:03:18a time thing, and as time goes on, you know, we'll achieve that goal.
0:03:18 > 0:03:21- There you go, confidence for you! - Hopefully, hopefully!
0:03:21 > 0:03:23So, we've got the shallots and the garlic going on in there.
0:03:23 > 0:03:26What we are going to do is sweat that down, cook it down,
0:03:26 > 0:03:29then once that's just broken down slightly,
0:03:29 > 0:03:31just going to put in a little bit of chicken stock.
0:03:31 > 0:03:33Now, I'm using chicken stock because I just think
0:03:33 > 0:03:36the chicken stock gives a little bit of earthiness and
0:03:36 > 0:03:39a really nice sort of flavour, but if you're not going to serve it
0:03:39 > 0:03:41with fish, or if you're maybe a vegetarian,
0:03:41 > 0:03:44- just use a nice veg stock or even a fish stock if you want.- Yeah.
0:03:44 > 0:03:46But really, chicken stock's the one?
0:03:46 > 0:03:48I suppose it's as strong as fish stock, really.
0:03:48 > 0:03:51I think it also helps to complement, you know,
0:03:51 > 0:03:54the flavour of the mushrooms, and it just helps bring it out.
0:03:54 > 0:03:56So, basically, I've got another one here,
0:03:56 > 0:04:00which has been beautifully simmering, and the stock is there,
0:04:00 > 0:04:03and I'm just going to drop in some cream, like so.
0:04:03 > 0:04:05Like that.
0:04:05 > 0:04:07So, how long would we cook that for, really?
0:04:07 > 0:04:10Well, it sweats very quickly, so it's sweating for about three,
0:04:10 > 0:04:12four, five minutes, then the stock goes in, ten minutes maximum,
0:04:12 > 0:04:14not very long at all.
0:04:14 > 0:04:16I mean, it's important not to overcook soup as well.
0:04:16 > 0:04:18People just think it's just an accumulation of all
0:04:18 > 0:04:20the ingredients and just throw it in, but...
0:04:20 > 0:04:22It is, but it's how you put them together,
0:04:22 > 0:04:25to bring out the maximum flavour of the ingredients.
0:04:25 > 0:04:27That's the most important thing, bringing out the flavour.
0:04:27 > 0:04:29So, tell us a bit about red mullet, because I love this fish.
0:04:29 > 0:04:31- One of your favourite fishes, I believe.- It is.
0:04:31 > 0:04:34Red mullet's great, it's one of these fishes that you can
0:04:34 > 0:04:35find in supermarkets now,
0:04:35 > 0:04:38your fishmonger can do all the filleting bit for you,
0:04:38 > 0:04:40but it's one of the first things I learnt
0:04:40 > 0:04:42in a professional kitchen, how to fillet a fish.
0:04:42 > 0:04:45I think it's a great, great thing to do, it's nice.
0:04:45 > 0:04:47- But this is quite a small one. - It is.
0:04:47 > 0:04:50- You can get medium-sized ones. - Yeah, you can get them a bit bigger.
0:04:50 > 0:04:52So, we are going to serve two fillets.
0:04:52 > 0:04:54- Just take those off there.- All the butter went on him over there!
0:04:54 > 0:04:57It's him!
0:04:57 > 0:04:59- On a small lamb! - There you go.- OK.
0:04:59 > 0:05:01So, I'm just making a little bit of...
0:05:01 > 0:05:03This is just creme fraiche, shallots and chopped herbs going in.
0:05:03 > 0:05:05That's it, yeah. Season it as well,
0:05:05 > 0:05:07- a little bit of salt and pepper. - Right.
0:05:07 > 0:05:10- I'll take off...- But you could still use the bones and stuff?
0:05:10 > 0:05:12Yeah, you can use them in the fish stock,
0:05:12 > 0:05:14you can put them in the freezer and use them another time -
0:05:14 > 0:05:16if you're going to make the soup with a fish stock,
0:05:16 > 0:05:18then use those bones, they'll be perfect.
0:05:18 > 0:05:21Now, we have to make sure it's scaled as well,
0:05:21 > 0:05:22that's really important, isn't it?
0:05:22 > 0:05:24Yeah, I just need a little bowl of water,
0:05:24 > 0:05:27- I'm just going to pin bone these. - I'll get you a... There you go.
0:05:27 > 0:05:28- Just get you a little...- Cold water.
0:05:28 > 0:05:31- Don't disappear with that. Cold water.- Cold water.
0:05:31 > 0:05:33One second. Keep talking!
0:05:33 > 0:05:36Come on, Marcus, push him, push him!
0:05:36 > 0:05:38- Basically...- There's a limit!
0:05:38 > 0:05:40LAUGHTER
0:05:40 > 0:05:42OK, so, we're just going to take out the pin bones.
0:05:42 > 0:05:45The reason why I want the cold water, James, is just basically...
0:05:45 > 0:05:47- You've got cold water, Chef, there you go.- Thank you.
0:05:47 > 0:05:49You just want to wash your hands!
0:05:49 > 0:05:51A little bit of cold water, and as you're pin boning them,
0:05:51 > 0:05:57just dipping your fingers into the water and taking out the bones.
0:05:57 > 0:06:00Just takes the bones off the end of the, um, this little utensil.
0:06:00 > 0:06:03Now, it does take time, but it is quite important to do that,
0:06:03 > 0:06:05- isn't it? - Very, very important.
0:06:05 > 0:06:07OK, so, they're out of there.
0:06:07 > 0:06:09OK, so, we'll put that to one side, get rid of those.
0:06:09 > 0:06:11- You're chopping up the wild mushrooms.- Yeah.
0:06:11 > 0:06:14So, I'm going to cook the mushrooms and the red mullet,
0:06:14 > 0:06:16and if you could just put that into the blender for me,
0:06:16 > 0:06:18- that would be great. - There's the blender, I can do that.
0:06:18 > 0:06:22OK, just going to put a little olive oil in both pans.
0:06:24 > 0:06:27- There you go.- OK. The butter into...
0:06:27 > 0:06:30- So, this has just been cooking for about five, six minutes?- Yeah.
0:06:30 > 0:06:33OK, mushrooms into the pan, a little selection of mushrooms,
0:06:33 > 0:06:36we've got some pier blue, some chanterelle,
0:06:36 > 0:06:37a little bit of cep, shiitake, OK?
0:06:37 > 0:06:39Salt and pepper, just very, very lightly.
0:06:39 > 0:06:41Do you put butter as well as olive oil in?
0:06:41 > 0:06:43Yes, with the mushrooms, I do.
0:06:43 > 0:06:44I'm just going to season the skin of the fish.
0:06:44 > 0:06:47Always make sure, when you're putting a fish like this into
0:06:47 > 0:06:50a pan, that you just dry it off, otherwise it's going to stick,
0:06:50 > 0:06:53a nonstick pan is very important, all right? OK, olive oil.
0:06:53 > 0:06:56Skin side down first.
0:06:56 > 0:06:58Like so. Thank you.
0:06:58 > 0:07:01- There is a sink over there when you want to wash your hands.- Yup.
0:07:01 > 0:07:03OK, if it tenses up, just hold the skin down.
0:07:03 > 0:07:05- Yup.- Just push it down and it will start to relax.
0:07:05 > 0:07:08- Do you want me to do that, while you wash your hands?- Yup.
0:07:08 > 0:07:11You're making sure I've washed my hands!
0:07:11 > 0:07:14Yeah, don't worry, I'll take over, you know... Right, there you go.
0:07:14 > 0:07:15Right, OK.
0:07:16 > 0:07:18Very good.
0:07:18 > 0:07:21Now, I've just blended this, you want it quite loose, don't you?
0:07:21 > 0:07:23Yes, please. That's it.
0:07:25 > 0:07:27Fine, that's enough.
0:07:27 > 0:07:29Just keep mixing the mushrooms around.
0:07:29 > 0:07:31So, Martin, are you a big fan of mushrooms?
0:07:31 > 0:07:35Yeah, field mushrooms are great, because they grow in abundance,
0:07:35 > 0:07:37and I don't think we use them enough, really.
0:07:37 > 0:07:39Everybody goes looking for the wild stuff, but, you know,
0:07:39 > 0:07:43field mushrooms are cracking, great flavour.
0:07:43 > 0:07:45I think they get fantastic flavour as they get older as well.
0:07:45 > 0:07:47- Yeah.- They really do. - There you go, Chef.
0:07:47 > 0:07:51OK. If you could just put a few herbs into those mushrooms, James.
0:07:51 > 0:07:54- Do you want some butter in there as well?- Yup. Into there.
0:07:54 > 0:07:57- If you just want to put some butter into that.- How many pieces?
0:07:57 > 0:07:59About two. That'd be great. One more.
0:07:59 > 0:08:02So, tell us a little bit about your book, that was out just last week.
0:08:02 > 0:08:04Yeah, that's right, my first book, which is great,
0:08:04 > 0:08:06How To Cook The Perfect...
0:08:06 > 0:08:08And basically, I've taken 80 of my favourite recipes
0:08:08 > 0:08:10and broken them down and made them user-friendly,
0:08:10 > 0:08:13almost teaching the home cook how to cook things, but just to take it
0:08:13 > 0:08:16to the next stage and just make it a little bit easier...
0:08:16 > 0:08:18So, what kind of dishes have you got in there?
0:08:18 > 0:08:22Well, we're doing soups, great desserts, some fantastic roasts,
0:08:22 > 0:08:25there's no recipes that you wouldn't recognise.
0:08:25 > 0:08:28Scones, chocolate cake, brownies, really, really nice things.
0:08:28 > 0:08:31But I've put the tips in that you need to know to get
0:08:31 > 0:08:32that real success out of it,
0:08:32 > 0:08:36because so many people stumble on so many problems with cooking at
0:08:36 > 0:08:38home, and there's a lot of questions that they ask themselves...
0:08:38 > 0:08:40Is that like putting tomato ketchup in stuff?
0:08:40 > 0:08:42LAUGHTER
0:08:42 > 0:08:45He had to get it in, didn't he? He wouldn't let it lie!
0:08:45 > 0:08:48So, basically, I've cooked the fish three quarters of the time
0:08:48 > 0:08:50on the skin, flipped it over, mushrooms are ready,
0:08:50 > 0:08:53and I want to just turn off the heat and the fish will carry on cooking.
0:08:53 > 0:08:55- Residual heat will cook it all the way through.- Yeah.
0:08:55 > 0:08:57So, just want to check...
0:08:57 > 0:08:59check the seasoning of the soup.
0:09:01 > 0:09:04- A little bit more stock.- Separate spoon - remember who's watching!
0:09:04 > 0:09:07Yes, yes, yes. OK.
0:09:10 > 0:09:15- There you go.- Seasoning's good. OK. - There you go, Chef.- All righty.
0:09:15 > 0:09:17Put that down there...
0:09:17 > 0:09:21OK, so, going to put the mushrooms in the centre of the plate.
0:09:21 > 0:09:24Now, this is a rustic dish, James, you know, it's not...
0:09:24 > 0:09:27Can you just do me a bit of chopped chives, please? That would be great.
0:09:27 > 0:09:29- Chopped chives?- Chopped chives. Have you got some more?
0:09:31 > 0:09:32I've chopped them all.
0:09:32 > 0:09:34- All right, some...some...- Chopped...
0:09:34 > 0:09:38- Some chopped... - Some chopped chervil! There you go.
0:09:38 > 0:09:39- There you go.- OK.
0:09:39 > 0:09:42Is that what you do if you've not got the herb that you want?
0:09:42 > 0:09:44You'll just make do with something else? Is that right?
0:09:44 > 0:09:46- Yeah, take it from the garden.- OK.
0:09:46 > 0:09:49- OK, James, mushrooms in the centre. - I've got a little bit.
0:09:49 > 0:09:51There we go.
0:09:51 > 0:09:53Again, this is a soup, you don't need to put the cream in either
0:09:53 > 0:09:55if you don't want to have cream.
0:09:55 > 0:09:59If you want it to be vegetarian, vegetable stock is perfect.
0:09:59 > 0:10:01The soup looks beautiful. What an amazing colour.
0:10:01 > 0:10:03Great colour.
0:10:03 > 0:10:04Yup, all the way round.
0:10:04 > 0:10:05Fish on top.
0:10:09 > 0:10:12I'll leave you to spoon that on.
0:10:12 > 0:10:16It looks... I mean, the colour of that, delicious.
0:10:16 > 0:10:17Hot water...
0:10:17 > 0:10:20A little bit of hot water, put your spoon in...
0:10:20 > 0:10:21It just looks like a little picture!
0:10:21 > 0:10:23So, Marcus, remind us what this dish is again?
0:10:23 > 0:10:26Field mushroom soup with sauteed wild mushrooms, creme fraiche...
0:10:26 > 0:10:30- and olive oil. - By a two-star Michelin chef. Genius!
0:10:35 > 0:10:37Wow, you could almost take a picture of that,
0:10:37 > 0:10:39it just looks spectacular.
0:10:39 > 0:10:41- Look at that.- Wow.
0:10:41 > 0:10:44I'm amazed at how quickly you can do all of that.
0:10:44 > 0:10:46- Have a seat.- Beautiful, isn't it?
0:10:46 > 0:10:49- Go on, dive in.- Right, OK. - Tell me what you think.
0:10:49 > 0:10:51It just looks...
0:10:51 > 0:10:53- It looks incredible.- So simple.
0:10:53 > 0:10:55This time, I'll make sure I get a bit of everything,
0:10:55 > 0:10:56because it doesn't come back, does it?
0:10:56 > 0:10:59- It doesn't come back. - Get a big spoonful!
0:11:00 > 0:11:02- I've got to try this.- Mmm!
0:11:02 > 0:11:04- It's good?- Mmm!
0:11:04 > 0:11:06What other fish could you use, like that?
0:11:06 > 0:11:08For me, I think a great alternative is scallops.
0:11:08 > 0:11:10- Because of the sweetness and the...- Perfect.
0:11:10 > 0:11:12- ..the earthiness of the mushroom. - This is such an earthy dish.
0:11:12 > 0:11:15If you didn't get red mullet, you could use any kind of fish?
0:11:15 > 0:11:16Yeah, you could use anything you like -
0:11:16 > 0:11:19some salmon, even some smoked salmon would be great.
0:11:19 > 0:11:21Smoked salmon with the soup would be lovely.
0:11:21 > 0:11:22Mmm, that tastes nice.
0:11:22 > 0:11:24Great dish for yesterday, for Good Friday.
0:11:24 > 0:11:27And, Martin, it's going no further, so you're getting none!
0:11:31 > 0:11:34Great dish, but Martin Blunos's shirt was so loud,
0:11:34 > 0:11:36I could hardly hear Marcus!
0:11:36 > 0:11:39Coming up, James serves up a perfectly poached egg
0:11:39 > 0:11:41with asparagus and hollandaise for Blake Harrison,
0:11:41 > 0:11:43but first it's over to Rick Stein, who's in Cumbria,
0:11:43 > 0:11:47taking a look at a herd of animals that are far from boar-ing.
0:11:47 > 0:11:49I'll get my coat.
0:11:51 > 0:11:53I went up to the Lake District, because I was very impressed
0:11:53 > 0:11:57by a man I met at London's Borough Market, Peter Gott.
0:11:57 > 0:12:00He brings all his produce down from here and believes in rearing
0:12:00 > 0:12:04his pork and wild boar on a scale which some people would
0:12:04 > 0:12:07regard as too old-fashioned for modern farming.
0:12:07 > 0:12:12It might seem odd to be enthusiastic about Peter's pigs when at the time
0:12:12 > 0:12:16there was so much distress around here from foot-and-mouth disease.
0:12:16 > 0:12:20It's hard to understand why upland areas of great beauty,
0:12:20 > 0:12:23like the Lake District, Northumberland, Dartmoor
0:12:23 > 0:12:27and Exmoor, all suffered so terribly during the crisis.
0:12:27 > 0:12:30But I'm pleased to say Peter Gott's herd of wild boar were lucky.
0:12:30 > 0:12:34He has two types here, the friendly French-German crosses -
0:12:34 > 0:12:37if you can call any wild boar friendly -
0:12:37 > 0:12:41and lurking in the pines with their glinty eyes no doubt fixed on us
0:12:41 > 0:12:46are the Russian variety, who want no truck with a television crew!
0:12:46 > 0:12:48Hey, stop it!
0:12:48 > 0:12:50He's a big boar. Come on, Aubrey!
0:12:50 > 0:12:52Are you falling out?
0:12:52 > 0:12:55When they fight, they get the necks and they score each other here.
0:12:55 > 0:12:59This is the armour of protection, to stop each other being gashed.
0:12:59 > 0:13:03And they literally lock necks together, and that's the massive...
0:13:03 > 0:13:05Give up! That's...
0:13:05 > 0:13:08He doesn't like being interfered with any of his breakfast.
0:13:08 > 0:13:13That's the massive shoulder pads, and that is like an armour plating.
0:13:13 > 0:13:14And that's how they fight.
0:13:14 > 0:13:17And if I let the other Russian out, they'd fight to the death.
0:13:17 > 0:13:18- To the death?- Absolutely.
0:13:18 > 0:13:21You respect that they are a powerful animal,
0:13:21 > 0:13:24but I'm a supplier of food and they also respect me,
0:13:24 > 0:13:27so within reason, it's a two-way thing.
0:13:27 > 0:13:29It's my duty to do my best with these animals.
0:13:29 > 0:13:32I don't want to double the size of my herd,
0:13:32 > 0:13:34so when I manufacture food out of them,
0:13:34 > 0:13:37I want to make sure that I'm getting top price, as much as possible,
0:13:37 > 0:13:39for the best-quality product.
0:13:39 > 0:13:43The animals have the best life and I turn it into the best-quality
0:13:43 > 0:13:46product, and so, I keep less animals, as it were,
0:13:46 > 0:13:49you know, I mean, 70 to 80, that's my maximum,
0:13:49 > 0:13:53with about 12 sows here, I don't want an intensified operation.
0:13:53 > 0:13:55That sounds like work to me!
0:13:55 > 0:13:58Well, this is some of Peter Gott's wild boar, and as you can see,
0:13:58 > 0:14:00it's much darker meat than ordinary pork,
0:14:00 > 0:14:04and suits this Chinese stew I'm going to do very well,
0:14:04 > 0:14:06because it's highly aromatic,
0:14:06 > 0:14:10flavoured with star anise and dried tangerine peel, of all things!
0:14:10 > 0:14:13And the idea for this stew comes from Kenneth Lo,
0:14:13 > 0:14:16who I think was the first to really popularise Chinese cooking
0:14:16 > 0:14:17in this country.
0:14:17 > 0:14:20One of the things he said, which I find really interesting,
0:14:20 > 0:14:23and actually something I've picked up on,
0:14:23 > 0:14:27is that a lot of Western stews would be immeasurably improved
0:14:27 > 0:14:29by the addition of soy sauce,
0:14:29 > 0:14:34and sometimes I just slip in a tablespoon or so of soy sauce, just
0:14:34 > 0:14:37to bring the flavour, and you never notice it's there and it does work.
0:14:37 > 0:14:41Wild boar meat is stronger and more gamey than pork,
0:14:41 > 0:14:44and perfect in this dish, with so many assertive flavours.
0:14:44 > 0:14:46It's quite interesting,
0:14:46 > 0:14:47because the only time I've ever had this
0:14:47 > 0:14:49in a Chinese restaurant was in Soho,
0:14:49 > 0:14:53and I went into this restaurant with a bunch of chefs and we were
0:14:53 > 0:14:56offered the normal stir-fry, which you get everywhere, you know,
0:14:56 > 0:14:5979 different ways of stir-fry, and we just said,
0:14:59 > 0:15:02"No, we don't want a stir-fry, we want what YOU eat."
0:15:02 > 0:15:06And they came out with this stew and it was just sensational.
0:15:06 > 0:15:09And I have to say, why can't you get it everywhere?
0:15:10 > 0:15:13So you cut the wild boar up into chunks and sprinkle a lot of
0:15:13 > 0:15:18soy sauce onto it. Then comes the interesting bit about this stew.
0:15:18 > 0:15:21Having marinated the meat in the soy sauce for
0:15:21 > 0:15:25a bit, you now deep-fry it in ordinary sunflower oil.
0:15:25 > 0:15:28And the point of this is to develop the colour,
0:15:28 > 0:15:32because it's called red cooked wild boar, and also the flavour,
0:15:32 > 0:15:35the caramelised sugars in the meat and the soy.
0:15:36 > 0:15:39Take the meat out with a perforated spoon.
0:15:39 > 0:15:42There's enough for about six here, by the way.
0:15:42 > 0:15:43Now, you pour off the oil.
0:15:43 > 0:15:45I'm afraid you have to discard it.
0:15:45 > 0:15:49And you return the pork back into the pan, in which you will
0:15:49 > 0:15:53also see a deep, dark crust from the frying. Plenty of flavour there.
0:15:56 > 0:16:01Add the juices that have come out of resting the meat and lots
0:16:01 > 0:16:03and lots of finely sliced onions.
0:16:04 > 0:16:07This stew is good with ordinary pork if you can't get wild boar.
0:16:09 > 0:16:14Mix the onions in and now add a good lot of minced ginger and garlic.
0:16:16 > 0:16:18Next, the interesting things.
0:16:18 > 0:16:22Tangerine peel, star anise, cinnamon,
0:16:22 > 0:16:27and a big spoonful of Sichuan pepper. Finally some sugar.
0:16:27 > 0:16:30You usually find some in a Chinese hotpot.
0:16:30 > 0:16:34And the soy sauce that you marinated the wild boar in.
0:16:34 > 0:16:37Some water, just to add some extra liquid
0:16:37 > 0:16:40and a good measure of Chinese rice wine.
0:16:40 > 0:16:45OK, now that's everything. Now, I'm just going to stir that all around.
0:16:45 > 0:16:47It's smelling absolutely wonderful.
0:16:47 > 0:16:49I think this is what is so nice about this stew,
0:16:49 > 0:16:54it's so unusual, but I haven't ever given it to anybody that doesn't say,
0:16:54 > 0:16:56"Wow, where does this come from?"
0:16:56 > 0:17:00I say, "Well, it's Chinese food, actually". They say, "What?"
0:17:00 > 0:17:01So, there we go.
0:17:01 > 0:17:05Lid on and in the oven for about an hour and a half, I suppose.
0:17:09 > 0:17:11Now, look at that.
0:17:12 > 0:17:16It's amazing how much it's reduced and concentrated in just an
0:17:16 > 0:17:17hour and a half.
0:17:20 > 0:17:22Well, all you need to do now is just take a bowl of slightly
0:17:22 > 0:17:28sticky Chinese steamed rice and add the arrestingly aromatic and
0:17:28 > 0:17:30unctuous red cooked meat.
0:17:33 > 0:17:37My abiding memory of Allendale was feeling very small.
0:17:37 > 0:17:40What really got me was the courage and dignity, not just of the
0:17:40 > 0:17:44farmers, but all the people who've had to deal with this mess.
0:17:44 > 0:17:48Later I went to Langdale to meet Farmer Sharp, who keeps Herdwicks.
0:17:48 > 0:17:53'If there was ever a symbol for the resilience of the
0:17:53 > 0:17:56'Lake District it must be these strange-looking sheep that
0:17:56 > 0:17:59'could well be the oldest domestic breed in the country.'
0:17:59 > 0:18:03It's a very different sheep to the lowland sheep.
0:18:03 > 0:18:04They didn't breed these.
0:18:04 > 0:18:08They brought these from Norway with the Vikings.
0:18:08 > 0:18:15So it has such history, and they are such awkward little buggers that you can't help but like them.
0:18:15 > 0:18:22- What's special about the meat, then? - The meat is so different from lamb that you get from
0:18:22 > 0:18:25a commercial sheep,
0:18:25 > 0:18:27that it might be the difference between venison and chicken.
0:18:27 > 0:18:31- It's very, very different meat. - Seriously?- Oh, yeah.
0:18:31 > 0:18:35And even as old mutton, if you hang them and mature them
0:18:35 > 0:18:37properly, they eat like butter with a big flavour.
0:18:37 > 0:18:40Well, how do you like to eat Herdwick?
0:18:40 > 0:18:43I prefer to eat something older.
0:18:43 > 0:18:47- Yeah.- A leg of mutton, roasted in the bottom of the Aga all day,
0:18:47 > 0:18:50with just salt and pepper, there's just nothing better.
0:18:52 > 0:18:53I couldn't agree more.
0:18:53 > 0:18:57Mutton is such a rarity and yet it has bags of flavour,
0:18:57 > 0:19:01particularly if the sheep have been allowed to grow naturally on
0:19:01 > 0:19:03the fells and munch away on wild herbs.
0:19:03 > 0:19:07All you need is a few new potatoes and some peas.
0:19:09 > 0:19:12And mutton of course was made for fresh mint sauce.
0:19:13 > 0:19:16Andrew, the reason we came up here,
0:19:16 > 0:19:19even on a day like this, was because when I met you at Borough Market
0:19:19 > 0:19:23you were so eloquent and passionate about your Herdwick sheep.
0:19:23 > 0:19:27Why is that? Why are you so enthusiastic about them?
0:19:27 > 0:19:32My passion comes from a certain knowledge that they are the
0:19:32 > 0:19:34best sheep meat that there is
0:19:34 > 0:19:39and that I have family history which goes back and I feel the
0:19:39 > 0:19:43history every day on these shoulders and it's like looking over my
0:19:43 > 0:19:46shoulder every day, which was, like, at the foot-and-mouth time,
0:19:46 > 0:19:51I felt that history greatly, as did most farmers.
0:19:51 > 0:19:54So the history is right in the soul and the sheep are in your blood.
0:19:54 > 0:19:59It's like fishing or whatever, it's in your blood. It gets to you.
0:19:59 > 0:20:03You can't get rid of it. You can't eject it, you can't deny it.
0:20:03 > 0:20:07I know why he's so proud of it. Because it tastes so good.
0:20:07 > 0:20:09Even the spring lamb.
0:20:09 > 0:20:12I learned this technique of butterflying a leg of lamb
0:20:12 > 0:20:15actually in Australia, because they do a lot of barbecuing there.
0:20:15 > 0:20:19The point, really, is to make the lamb as thin as possible
0:20:19 > 0:20:21so that it cooks quickly on the barbecue.
0:20:21 > 0:20:25So what I'm doing is cutting out the thighbone like that around
0:20:25 > 0:20:29the knee, and there's the shinbone coming out as well.
0:20:29 > 0:20:33Just cut round the back there. Left a bit on the bone, I'm afraid,
0:20:33 > 0:20:37but can't do these things terribly precisely when you're being filmed.
0:20:37 > 0:20:40It always goes a little bit wrong. OK. There you are.
0:20:40 > 0:20:43Now, I'm just going to cut through the thickest part there.
0:20:43 > 0:20:47Just flatten that out. And you can see why it's called a butterfly.
0:20:47 > 0:20:50And finally, just give it a good old bashing with your fist just
0:20:50 > 0:20:52to flatten it all uniformly.
0:20:52 > 0:20:55As you can see, it's all about an inch thick and that will
0:20:55 > 0:20:58cook really quickly on the barbecue.
0:20:58 > 0:21:01So first of all, to marinade the lamb, just take some lemon
0:21:01 > 0:21:05zest and lots of red chillies, finely chopped.
0:21:05 > 0:21:09Then add some thyme and rosemary. Good aromatic herbs for a marinade.
0:21:10 > 0:21:16Some bay leaves, thinly sliced. Garlic. Then plenty of cracked black pepper.
0:21:17 > 0:21:21Next the juice of about half a lemon.
0:21:23 > 0:21:29Some extra virgin olive oil. And finally, a lot of sea salt.
0:21:31 > 0:21:35Now, work all of that into the surface of the meat
0:21:35 > 0:21:37so the flavours all permeate the lamb.
0:21:37 > 0:21:40And turn it over and do the same on the other side.
0:21:40 > 0:21:44And leave for about half an hour to an hour to marinate.
0:21:44 > 0:21:48While that's marinating, you light your barbecue, because it's
0:21:48 > 0:21:51important to give it about 40 minutes.
0:21:51 > 0:21:53And then cook the lamb.
0:21:53 > 0:21:56Now what I always do with a barbecue is to start with an
0:21:56 > 0:22:00intense heat, just to get very good colour and flavour into the
0:22:00 > 0:22:02surface of the lamb.
0:22:02 > 0:22:06But the problem with barbecuing relatively fatty meat like
0:22:06 > 0:22:10lamb is that after a while it flares up, and as is so often the
0:22:10 > 0:22:14case, you then eat something that is incredibly flamy and acrid.
0:22:16 > 0:22:19So what I like to do is push the coals to one side and cook
0:22:19 > 0:22:24the lamb in a much more gentle fashion using almost indirect heat.
0:22:24 > 0:22:25It works a treat.
0:22:26 > 0:22:30But if you don't want to do it like that you can always think
0:22:30 > 0:22:32about putting the lamb in the oven to finish off.
0:22:32 > 0:22:37The idea, anyway, is to produce a lovely, brown, smoky-flavoured crust.
0:22:41 > 0:22:44So I like to cut this rather thicker than you would for roast lamb
0:22:44 > 0:22:46cos it's sort of grilled.
0:22:46 > 0:22:49And as you can see we've got two different muscles here,
0:22:49 > 0:22:52so I like to give everybody a few slices of each.
0:22:52 > 0:22:56And then you can enjoy the contrast.
0:22:56 > 0:23:00But I just do think it's a fantastic way of cooking lamb.
0:23:00 > 0:23:06And in fact it's such a popular dish with me I have to sort of limit the number of times I cook it
0:23:06 > 0:23:10because I think I'd have it three times a week given the opportunity.
0:23:10 > 0:23:15So the whole trick here is to keep it simple.
0:23:15 > 0:23:17Let the flavour of the lamb to the business.
0:23:17 > 0:23:20Along with some lightly salted chips
0:23:20 > 0:23:27and a thinly sliced beef tomato salad with onion and basil. Perfect.
0:23:31 > 0:23:34Now, in today's masterclass I'm answering a request that I've had,
0:23:34 > 0:23:37quite a few viewers have been phoning in, writing in about.
0:23:37 > 0:23:40Richard Burton, Jane Manning and Amanda Hyslop,
0:23:40 > 0:23:44one of many others that want to know how to make the perfect poached egg.
0:23:44 > 0:23:46Really simple. You need a pan of boiling water
0:23:46 > 0:23:49salted with a touch of vinegar in it.
0:23:49 > 0:23:51Now, I'm using a little bit of white wine vinegar.
0:23:51 > 0:23:54You wouldn't use balsamic for this, otherwise it's going to
0:23:54 > 0:23:57change the colour of the water. The eggs are really important. Fresh eggs. As fresh as possible.
0:23:57 > 0:24:00You know when the egg's not fresh if you crack it in
0:24:00 > 0:24:04a pan, when you're pan frying the eggs, fried eggs, and the white separates,
0:24:04 > 0:24:08cos the egg white, eggshells are porous, and they absorb the
0:24:08 > 0:24:13air around them, and it causes the whites to degrade, the older it gets.
0:24:13 > 0:24:15So the actual whites should actually separate into two parts and
0:24:15 > 0:24:18in that bowl I can see you've got a central part of the white
0:24:18 > 0:24:19and then the outer part.
0:24:19 > 0:24:24So what I do, ice-cold water ready, make a little whirlpool,
0:24:24 > 0:24:27and then pop it into a bowl first, it's easier to handle,
0:24:27 > 0:24:31just drop the egg into the centre.
0:24:31 > 0:24:34Keep it boiling, keep that cooking now for about
0:24:34 > 0:24:38no more than about two minutes. A minute max, really.
0:24:38 > 0:24:40Then we bring that to the boil and then we can gently turn that down,
0:24:40 > 0:24:43and the ice-cold water for this is really important because what
0:24:43 > 0:24:46we want to do is stop the cooking, particularly if you've
0:24:46 > 0:24:49got a dinner party, and you could do this dish for a dinner party.
0:24:49 > 0:24:51I'm going to be doing asparagus with hollandaise,
0:24:51 > 0:24:54really simple little dish. You can have all these eggs prepared in
0:24:54 > 0:24:57advance and in ice-cold water.
0:24:57 > 0:25:00So what do you do, James, if you need two or three eggs?
0:25:00 > 0:25:03- Do you do them one by one? - I do them one by one.
0:25:03 > 0:25:06- So you stirred in... - You've got time, though, Chef.
0:25:06 > 0:25:09You break the eggs when you stir after?
0:25:09 > 0:25:12- Look, if you've got time to marinade your chicken, I've got time...- Yes.
0:25:12 > 0:25:14- ..to do these eggs.- OK.
0:25:14 > 0:25:17Fresh English asparagus, of course, bang in season,
0:25:17 > 0:25:18or start of the season.
0:25:18 > 0:25:20Just a little bit of salted boiling water.
0:25:20 > 0:25:22Take that out and we're going to char-grill it.
0:25:22 > 0:25:24And then all we do with the egg...
0:25:24 > 0:25:26is then lift this out...
0:25:26 > 0:25:27drop it into ice-cold water
0:25:27 > 0:25:30and it sets the egg whites, stops it from cooking.
0:25:30 > 0:25:32Turn the heat back up again and repeat the process like that.
0:25:32 > 0:25:34And we can then basically lift this out of here.
0:25:34 > 0:25:36Keep these in the fridge as they are.
0:25:36 > 0:25:38And then, just before I'm going to serve it to you, we're going to
0:25:38 > 0:25:41lift the egg out, trim off the outer part and then drop it into there.
0:25:41 > 0:25:43You can cook it in clingfilm if you want,
0:25:43 > 0:25:46drop the egg into clingfilm, tie it up and pop it in there.
0:25:46 > 0:25:48Takes a little bit longer but this is a much quicker...
0:25:48 > 0:25:51and simpler way of doing it. So, you just repeat the process.
0:25:51 > 0:25:53You look as if it's the first time you've seen a...
0:25:53 > 0:25:55I've never poached an egg in my life
0:25:55 > 0:25:57so I'm really genuinely taking this in.
0:25:57 > 0:26:00I'm not surprised, because your career to date has been, I mean, a
0:26:00 > 0:26:03bit of a whirlwind, really, because you started very, very young.
0:26:03 > 0:26:05- You went to drama college. - Yes, yes.
0:26:05 > 0:26:08I did, like... I started off... I've never really known
0:26:08 > 0:26:11anything other than wanting to be an actor, really.
0:26:11 > 0:26:13So I was just kind of... I went to Saturday schools
0:26:13 > 0:26:16and all that kind of stuff that my mum took me to...
0:26:16 > 0:26:18Is this the same school as, like, Leona Lewis and...?
0:26:18 > 0:26:20That was when I was about 14,
0:26:20 > 0:26:23I went to the Brit School and there was, like, Leona Lewis and Katie Melua
0:26:23 > 0:26:25and Adele and all that lot were there.
0:26:25 > 0:26:27You know, just chilling out together. But, yes, yes.
0:26:27 > 0:26:30It was ten years old you first got spotted for your first
0:26:30 > 0:26:32West End debut. Ten years old?
0:26:32 > 0:26:36In a way... I was in "Oliver!" at the Palladium. I had my tenth birthday.
0:26:36 > 0:26:39I think I remember getting a bunch of Power Ranger toys and then
0:26:39 > 0:26:42going off and doing a West End show, as you do!
0:26:42 > 0:26:45But, I mean, I was only just, like, the chorus and stuff like that,
0:26:45 > 0:26:47but I remember just loving it because, you know, you're ten
0:26:47 > 0:26:50years old, you're on stage and you've got really no fear,
0:26:50 > 0:26:54whereas when I do the play that I'm going to do at Trafalgar Studios,
0:26:54 > 0:26:57I think I'm going to be kind of too aware of how scary it is all
0:26:57 > 0:26:58going to be.
0:26:58 > 0:27:01Is that, of course, the play that you are in at the moment that you
0:27:01 > 0:27:04- mentioned, because you're lead role in that one?- Yeah, yeah.
0:27:04 > 0:27:07- You can hide at the back but now you can't.- That's it, yeah.
0:27:07 > 0:27:09If you get a step or two wrong when you're in the chorus,
0:27:09 > 0:27:13hopefully no-one notices, but with this, and the Trafalgar Studios
0:27:13 > 0:27:14is a very kind of, like...
0:27:14 > 0:27:18intimate space as well so, I mean, the audience is right on top of you
0:27:18 > 0:27:22so you've got to be really on your game and know what you're doing.
0:27:22 > 0:27:25Any small mistakes would be noticed, I think.
0:27:25 > 0:27:28As opposed to what we have all known you for, Inbetweeners.
0:27:28 > 0:27:30Yes.
0:27:30 > 0:27:32What an incredible success.
0:27:32 > 0:27:35- It's done really well.- It's done really well, like he said!
0:27:35 > 0:27:38I mean, to be honest, it's the writing.
0:27:38 > 0:27:40You know, Iain Morris and Damon Beesley, who write the show,
0:27:40 > 0:27:42they are just brilliant.
0:27:42 > 0:27:46They're incredibly funny people but also a lot of, you know, the...
0:27:46 > 0:27:49awful stuff that happens to the characters, you see the four lads,
0:27:49 > 0:27:53genuinely happened to one of them or their mates, like, you know...
0:27:53 > 0:27:57basically, like being... a girl propositioning you and then
0:27:57 > 0:28:02you skidding along a kind of hallway in socks to try and impress them,
0:28:02 > 0:28:04even though they've already propositioned you and, you know...
0:28:04 > 0:28:08But the basis of the programme first was a television show.
0:28:08 > 0:28:09Still is, of course.
0:28:09 > 0:28:10Three series you've done.
0:28:10 > 0:28:13- Yes, and then the film. - And then the film.
0:28:13 > 0:28:16You can't have realised when you did the start of it that it was
0:28:16 > 0:28:20going to go on to be what it is, but I still think, you mentioned the
0:28:20 > 0:28:23writing, but the casting was...
0:28:23 > 0:28:25the four of you guys seem to just gel.
0:28:25 > 0:28:29Well, I mean, the thing is again from the writers and producers,
0:28:29 > 0:28:32the kind of atmosphere on set is really kind of...
0:28:32 > 0:28:34basically, everyone regresses.
0:28:34 > 0:28:37So we are all in kind of, like, our mid-20s and we all regress
0:28:37 > 0:28:40to how we were when we were about 16, 17 because the writers
0:28:40 > 0:28:42are so immature and kind of really
0:28:42 > 0:28:44big practical jokers. They're the ones that are supposed...
0:28:44 > 0:28:47they are also the exec producers and they are supposed to be keeping
0:28:47 > 0:28:50us in line when really they are the ones that will dare someone to
0:28:50 > 0:28:52eat a bag of Haribo sweets in two minutes,
0:28:52 > 0:28:55just before they go and do a scene, and there is someone having
0:28:55 > 0:28:58a massive sugar crash just before their single and stuff like that.
0:28:58 > 0:29:01You know, they're the ones keeping us in line.
0:29:01 > 0:29:03That must have been part of the chemistry of
0:29:03 > 0:29:05the filming side of it.
0:29:05 > 0:29:07It's actually easier to act if everybody's acting like that.
0:29:07 > 0:29:10Absolutely. And, you know, as I say, because even off-camera,
0:29:10 > 0:29:12we're still taking the mick out of each other
0:29:12 > 0:29:15and trying to wind each other up and stuff
0:29:15 > 0:29:17and it really helps when you're on set because also the dialogue is
0:29:17 > 0:29:22written to be spoken so quickly that you kind of have to be really on it.
0:29:22 > 0:29:24You can't shut your brain off and then go into it, because you have
0:29:24 > 0:29:27to be really on each other's cues and there is a real rhythm
0:29:27 > 0:29:30to the way the dialogue is written so, yes, you have to be really on it.
0:29:30 > 0:29:32The other thing, as well, is that, you know,
0:29:32 > 0:29:35it is like being back at school when you're on set because if you
0:29:35 > 0:29:38come in wearing the wrong trainers or, like,
0:29:38 > 0:29:40there is something slightly different about what you're
0:29:40 > 0:29:43wearing or something like that, that's you for the day.
0:29:43 > 0:29:45You're the guy with the Velcro trainers or you're the guy
0:29:45 > 0:29:46with this or you're the guy with that.
0:29:46 > 0:29:49You have to be really on your guard, otherwise you're going to get
0:29:49 > 0:29:52the mick taken out of you for the whole day.
0:29:52 > 0:29:54That's how it feels when I come onto Saturday Kitchen.
0:29:54 > 0:29:57It's nothing like what I do to you. It's nothing like what I do.
0:29:57 > 0:30:00I wouldn't dare turn a pan up at all.
0:30:00 > 0:30:02Anyway, right. We're just going to show you this quickly.
0:30:02 > 0:30:05I've got my hollandaise here. Now, it's quite thick.
0:30:05 > 0:30:07If you add the butter to this... All I've got in here
0:30:07 > 0:30:09is two egg yolks, a little bit of vinegar, a tiny bit of lemon juice.
0:30:09 > 0:30:11The butter makes it slightly thick
0:30:11 > 0:30:14so what you do is just slacken it down with a touch of water
0:30:14 > 0:30:16and it basically brings it back again.
0:30:16 > 0:30:19This is just a classic little hollandaise.
0:30:19 > 0:30:20I've got my asparagus char-grilling.
0:30:20 > 0:30:23The eggs are not far off, so if you've got a dinner party like this,
0:30:23 > 0:30:26what you can do now is then grab your eggs...
0:30:28 > 0:30:29Out of the bowl.
0:30:29 > 0:30:31These sit in the fridge as they are.
0:30:31 > 0:30:32Ice-cold water as they are.
0:30:32 > 0:30:35And you just drop the eggs back in the water.
0:30:35 > 0:30:37And you can see, it just sets.
0:30:37 > 0:30:40You can just peel off... the excess bit of white.
0:30:40 > 0:30:43You can just drop the eggs in there and they can sit off the heat
0:30:43 > 0:30:46like that. Turn them off for a couple of minutes while I get ready
0:30:46 > 0:30:47with everything else.
0:30:47 > 0:30:50- You said, very different role to what you are playing now.- Yes.
0:30:50 > 0:30:54Keith is like a recovering alcoholic and he invites his foster parents
0:30:54 > 0:30:57over to ask them for forgiveness for all the
0:30:57 > 0:30:59things he's done, but the thing is that
0:30:59 > 0:31:02he still kind of blames them for the person he has become.
0:31:02 > 0:31:05He's done a lot of physical and sexually abusive things to
0:31:05 > 0:31:07people in the past, and the people that have kind of suffered
0:31:07 > 0:31:11from that are Alan and Judith, his foster parents, and, yes,
0:31:11 > 0:31:14he actually still blames them, thinks that they had something to
0:31:14 > 0:31:18gain from having someone like him in the house for certain reasons.
0:31:18 > 0:31:21So it's going to be interesting when an audience sees it whether
0:31:21 > 0:31:25they blame Keith or blame the parents for what's happened to him.
0:31:25 > 0:31:27Do you think it's also quite difficult...?
0:31:27 > 0:31:30I'm assuming it's also quite difficult when you play
0:31:30 > 0:31:32something like what you've been playing,
0:31:32 > 0:31:35a huge role like you in The Inbetweeners
0:31:35 > 0:31:39and people know you from that, to then try and do something serious,
0:31:39 > 0:31:42- or is it...- Oh...- ..you almost want to jump out of that and not be so
0:31:42 > 0:31:43stereo...cast...?
0:31:43 > 0:31:45The thing is that role in The Inbetweeners
0:31:45 > 0:31:48is done very well for me and stuff but there is no point in me
0:31:48 > 0:31:51playing another dumb Londoner or anything like that, because
0:31:51 > 0:31:55I've done it and it's done well, so you want to kind of pursue
0:31:55 > 0:31:58other things, but I've been kind of lucky enough to play other roles.
0:31:58 > 0:32:03I did a TV series that was over here and in America called
0:32:03 > 0:32:06The Increasingly Poor Decisions Of Todd Margaret where I was
0:32:06 > 0:32:09playing, like, kind of an evil genius, basically, and in the
0:32:09 > 0:32:12second series it turns out he's kind of like the posh lord of a manor.
0:32:12 > 0:32:14You know, we had some great people in that like
0:32:14 > 0:32:17the Arrested Development cast like Will Arnett and David Cross
0:32:17 > 0:32:20and we had John Hamm from Mad Men in the second series and stuff
0:32:20 > 0:32:22and he was basically playing my butler.
0:32:22 > 0:32:25You know, that was fun to kind of be very posh and bossing
0:32:25 > 0:32:26around Don Draper from Mad Men.
0:32:26 > 0:32:28Sounds good to me.
0:32:28 > 0:32:29Little bit of salt on here.
0:32:29 > 0:32:32Just over the top and then when you go to the table
0:32:32 > 0:32:36you can serve it and every single one of your egg yolks
0:32:36 > 0:32:37will be like that.
0:32:37 > 0:32:39That's lovely.
0:32:39 > 0:32:41Just remind us, when is the play on again?
0:32:41 > 0:32:44The 1st of May to the 26th of May at Trafalgar Studios.
0:32:44 > 0:32:47Dive into the new-season English asparagus with
0:32:47 > 0:32:49a little masterclass on how to poach an egg, and these
0:32:49 > 0:32:51eggs will actually hold really nicely.
0:32:51 > 0:32:53You see, they are all exactly the same.
0:32:53 > 0:32:56If you just basically do this, you can cut every single one
0:32:56 > 0:32:58- and they all stay... - Little bit messy.
0:32:58 > 0:33:00Just dribbling down my chin - so excited to eat it.
0:33:00 > 0:33:04There you go. So, Jane and Amanda, I hope you're happy with that.
0:33:07 > 0:33:09Some great egg-poaching tips there.
0:33:09 > 0:33:10I hope you're all taking note.
0:33:10 > 0:33:13Now, today we're taking a look back at some of the tastiest
0:33:13 > 0:33:16recipes from the Saturday Kitchen archives and there are still
0:33:16 > 0:33:18loads of inspiring dishes to come.
0:33:18 > 0:33:22Up next, it's Rachel Allen with a delicious chicken casserole and
0:33:22 > 0:33:26she quite rightly decides to rope in James to do most of the work.
0:33:26 > 0:33:28- It's Rachel Allen.- Hi, James.
0:33:28 > 0:33:30So what are you cooking?
0:33:30 > 0:33:31I'm going to make a chicken pilaf.
0:33:31 > 0:33:33Chicken pilaf.
0:33:33 > 0:33:34Classic, simple, gorgeous...
0:33:34 > 0:33:36chicken, cooked in the casserole pot
0:33:36 > 0:33:40with white wine and stock, herbs, carrot, onion and some peppercorns.
0:33:40 > 0:33:42Yes.
0:33:42 > 0:33:45So perfect for Nigel to start off this morning.
0:33:45 > 0:33:48- Yes, sorry, Nigel. - So we have got the chicken.
0:33:48 > 0:33:50Let's carry on first of all.
0:33:50 > 0:33:52So, the whole chicken.
0:33:52 > 0:33:57Into a casserole pot or, you know, a large, heavy saucepan.
0:33:57 > 0:33:59So, this is what - a two-and-a-half- kilo chicken, something like that?
0:33:59 > 0:34:03Yes, this is about...exactly, two-and-a-half kilos, five pounds.
0:34:03 > 0:34:04Add in some white wine,
0:34:04 > 0:34:07a glass or two of white wine and some chicken stock.
0:34:07 > 0:34:08This is very simple.
0:34:08 > 0:34:11Fantastic, actually, if you have a large enough saucepan,
0:34:11 > 0:34:14put a couple of chickens in and make enough...
0:34:14 > 0:34:17- You know what, it makes a little bit of chicken go a long way.- Yes.
0:34:17 > 0:34:20Break a little bit of carrot in for some flavour.
0:34:20 > 0:34:22This is like a free-range, organic one?
0:34:22 > 0:34:24Get as good a chicken as you can, obviously, because
0:34:24 > 0:34:27that's going to be...you know, the flavour is going to come through.
0:34:27 > 0:34:28A couple of sprigs of thyme.
0:34:28 > 0:34:32And some black peppercorns and thank you, you're chopping up the onion.
0:34:32 > 0:34:34So bring this up to the boil and we'll put it into an oven.
0:34:34 > 0:34:37Not a hot oven, just an oven at about, say, you know, 325, 350.
0:34:37 > 0:34:40- 160. And...- How long does that go in there for?
0:34:40 > 0:34:42Allow that to cook... it needs a couple of hours.
0:34:42 > 0:34:45- OK.- You want it to be really nicely cooked.
0:34:45 > 0:34:48As you can see, the leg should feel incredibly loose.
0:34:48 > 0:34:50It should feel like if you give it a tug, it will come out.
0:34:50 > 0:34:52- You want me to take it out, do you? - Yes, thank you.
0:34:52 > 0:34:55OK. I knew I would have to do something.
0:34:55 > 0:34:57- So take this out... - Take the chicken out.
0:34:57 > 0:34:59All the juices we're going to use for the sauce, so you need to
0:34:59 > 0:35:02pull the chicken out and then I can take the meat off the bones.
0:35:02 > 0:35:05And we need to strain the juices because we're finished with the
0:35:05 > 0:35:07- carrots and the herbs.- You want me to strain the juices as well,
0:35:07 > 0:35:09- then, yeah?- Yes, please.
0:35:09 > 0:35:11- OK.- Actually, shall I just stand here and tell you what to do?
0:35:11 > 0:35:14- Thank you.- You usually boss me round all over the place but there you go.
0:35:14 > 0:35:16- You like it.- Drain off the fat.
0:35:16 > 0:35:17Now, tell us about America.
0:35:17 > 0:35:20- That's exciting, isn't it? - Yes, it was great.
0:35:20 > 0:35:23I went over with Tourism Ireland.
0:35:23 > 0:35:26It was just coming up to Patrick's Day so the Americans wanted
0:35:26 > 0:35:30to see what food is like in Ireland, what really goes on...
0:35:30 > 0:35:31food-wise.
0:35:31 > 0:35:35So I was over there trying to show them how good it actually is
0:35:35 > 0:35:40and our wonderful produce and, yes, I did a few things on the...
0:35:40 > 0:35:43I was on The Today Show and the Martha Stewart show and a few...
0:35:43 > 0:35:47Tremendous numbers of people watch these programmes, don't they?
0:35:47 > 0:35:4998 million, apparently, watch The Today Show on NBC.
0:35:49 > 0:35:51- Really?- Yes, it was great.
0:35:51 > 0:35:52It was busy, it was fantastic.
0:35:52 > 0:35:56- I didn't get to see one shop in New York.- Not one?- Not one.
0:35:56 > 0:35:58I think my husband had organised it that way, actually, but
0:35:58 > 0:36:01anyway, so I'm just going to take the meat off the bones.
0:36:01 > 0:36:04You continue on with the whole chicken and...
0:36:04 > 0:36:07of course, the brown meat is so good.
0:36:07 > 0:36:10This lovely meat from the legs. Thank you, James.
0:36:10 > 0:36:12Meanwhile you are making the whole thing.
0:36:12 > 0:36:15Meanwhile, I'm doing everything else, but go on.
0:36:15 > 0:36:17- So, you need to then degrease the...- I've degreased it already.
0:36:17 > 0:36:19Perfect.
0:36:19 > 0:36:22Sauce is going in, so what I can do now is bring it up to the
0:36:22 > 0:36:25boil, and you need to boil it down.
0:36:25 > 0:36:28Ideally, give it about five minutes to reduce a little bit.
0:36:28 > 0:36:30You want me to make a sauce with that, don't you?
0:36:30 > 0:36:31Yes, a little bit of roux would be great.
0:36:31 > 0:36:34Equal quantities of butter and flour, a couple of ounces of each.
0:36:34 > 0:36:38- I'll do that.- And I can add the cream into the juices...
0:36:38 > 0:36:41Just a little bit of cream for one chicken.
0:36:41 > 0:36:45So really, one chicken like this would serve about...
0:36:45 > 0:36:47eight people, actually with chicken pilaf it is six to eight people.
0:36:47 > 0:36:49Eight? Where are you from?
0:36:49 > 0:36:51- A bit of a pig. - You can tell you've got kids.
0:36:51 > 0:36:52RACHEL LAUGHS
0:36:54 > 0:36:56Rachel, it's quite nice made the day before, as well, you know.
0:36:56 > 0:36:59Left in the fridge, lovely chicken stock out of it and...
0:36:59 > 0:37:01Yes. Yes, really, really good.
0:37:01 > 0:37:04Exactly. And just reheat it really gently and nicely.
0:37:04 > 0:37:07- It's a bit of a classic, isn't it?- Yes, it is, it is.
0:37:07 > 0:37:10- You are serving with pilaf, right?- Yes, pilaf rice.
0:37:10 > 0:37:13And pilaf rice is just made from cooking a small onion,
0:37:13 > 0:37:16chopping it finally and cooking it in
0:37:16 > 0:37:19a little bit of butter until it is really soft and then adding
0:37:19 > 0:37:21in the basmati rice,
0:37:21 > 0:37:23stir it around in the heat for a couple of minutes and then
0:37:23 > 0:37:26add in chicken stock and...so... chicken stock comes
0:37:26 > 0:37:29up to the boil, gets covered,
0:37:29 > 0:37:31goes into the oven or on top of the hob.
0:37:31 > 0:37:32- Cooks for ten minutes.- Yeah.
0:37:32 > 0:37:34And the rice soaks up all the chicken stock
0:37:34 > 0:37:37so you've got incredibly tasty, flavoursome rice.
0:37:37 > 0:37:39- Yes.- So there's the chicken.
0:37:39 > 0:37:41That's done. Wash my hands.
0:37:41 > 0:37:43The juices and cream are coming up to the boil and...
0:37:43 > 0:37:46- The roux is happening. - Your roux is happening.- Yes, OK.
0:37:46 > 0:37:51- So we've got... - That's a good flavour.
0:37:51 > 0:37:54Sometimes I add a tiny pinch...
0:37:54 > 0:37:56squeeze of lemon juice into this as well.
0:37:56 > 0:37:57Fantastic.
0:37:57 > 0:38:00I love it, how you sit there all casual and relaxed while,
0:38:00 > 0:38:02you know, a dressing needs to be made.
0:38:04 > 0:38:08- So for the dressing... - LAUGHTER
0:38:08 > 0:38:11I've got to mix together a bit of olive oil,
0:38:11 > 0:38:14olive oil here and a little bit of white wine vinegar, and then
0:38:14 > 0:38:18what's so good with this chicken dish is a little bit of honey,
0:38:18 > 0:38:21- grainy mustard and garlic.- So you have come back from the States,
0:38:21 > 0:38:23- you started writing a new book, is that right?- Yes,
0:38:23 > 0:38:27I started that last autumn and... nearly, nearly finished.
0:38:28 > 0:38:31This is to go with the... with the series that you're doing?
0:38:31 > 0:38:34Yes, which is going to be... it's going to be quite exciting.
0:38:34 > 0:38:37It's something quite different and a whole new look so...
0:38:37 > 0:38:40A whole new look? You're in a bikini or something - what's that?
0:38:40 > 0:38:42What's that all about, then?
0:38:42 > 0:38:45No, it's just going to be...it's going to be really quite different
0:38:45 > 0:38:48and, you know, really out and about quite a lot.
0:38:48 > 0:38:51All the blokes were going to Sky+ then.
0:38:51 > 0:38:53- So we've got the chicken. - Got the chicken.
0:38:53 > 0:38:55Fantastic.
0:38:55 > 0:38:57- So the chicken, then... - It's hot, that, isn't it?
0:38:57 > 0:39:00That's why actually I didn't carry on.
0:39:02 > 0:39:05So, the dressing is made for the salad.
0:39:05 > 0:39:07Garlic, mustard, the honey.
0:39:07 > 0:39:09I'll put a little bit more honey in. Olive oil, vinegar.
0:39:09 > 0:39:11That's ready.
0:39:11 > 0:39:15And look, for the salad, these gorgeous wild garlic leaves.
0:39:15 > 0:39:17- Carry on.- Lovely.
0:39:18 > 0:39:21And...the chard leaves.
0:39:21 > 0:39:23I love wild garlic, and people...
0:39:23 > 0:39:26you can smell it when you are driving along in these country roads
0:39:26 > 0:39:29- somewhere, but it's fantastic stuff, isn't it?- It's so good.
0:39:29 > 0:39:32It is so good. It's great in pestos, soups, stews, salads...
0:39:32 > 0:39:33Adam's there nodding.
0:39:33 > 0:39:36- You use it as well, don't you? - Yes, we use it loads, actually.
0:39:36 > 0:39:38You know, it's a short season but it's something we take as much
0:39:38 > 0:39:40advantage of as we can.
0:39:40 > 0:39:42The dish I'm doing in a minute,
0:39:42 > 0:39:44we actually use it at the moment, make a puree out of it
0:39:44 > 0:39:45and folding it into a Chantilly,
0:39:45 > 0:39:47it's fantastic - really gives a wonderful aroma.
0:39:47 > 0:39:49- Oh, yum!- Can you pick your own?
0:39:49 > 0:39:53The secret is when you see quite a lot of it when you are
0:39:53 > 0:39:55walking along these pathways
0:39:55 > 0:39:58but go further in, otherwise people walk their dogs.
0:39:58 > 0:40:00It's not advisable. But it's fantastic stuff.
0:40:02 > 0:40:04And in a couple of weeks it will have the little white flowers.
0:40:04 > 0:40:07- Lovely-shaped leaves. - It's got beautiful white flowers on it. It is fantastic stuff.
0:40:07 > 0:40:11- Beautiful.- And so good for you. You know, this is natural, wild food.
0:40:11 > 0:40:16OK, so there's the salad ready to be tossed.
0:40:16 > 0:40:18- That's coming to the boil.- Great.
0:40:18 > 0:40:20I think a bit of parsley, I'm going to put a bit of parsley in.
0:40:20 > 0:40:22Don't worry, I'll chop parsley as well.
0:40:22 > 0:40:25You could put... Tarragon would be great too, marjoram. Really,
0:40:25 > 0:40:30normally, this is quite simple and without any major flavouring.
0:40:30 > 0:40:33- Fantastic.- The sauce is quite classic, James, isn't it, like a veloute almost?
0:40:33 > 0:40:36- It is really.- Exactly. - Like fricassee, really.
0:40:36 > 0:40:41- Great with wild mushrooms as well. - Yes.- Mushrooms would be... Girolles would be great in it too.
0:40:41 > 0:40:47- OK. There's those.- OK. So that's ready to go.
0:40:47 > 0:40:50- This salad, you're putting flowers in here as well, aren't you?- Yeah.
0:40:50 > 0:40:53- Just for a little bit of colour, a little bit of...- Very girlie.
0:40:53 > 0:40:59- Why not?- Very girlie.- Yeah. - Is that a bit girlie?
0:40:59 > 0:41:03- You're not going to catch me using those.- There you go.
0:41:03 > 0:41:10- No, it's pretty.- I've got a bowl here.- So we've got the pilaf rice here already cooked.
0:41:10 > 0:41:15- Don't worry, I'm carrying on. - Where's my spoon? Actually I can... - Put the old wild garlic on there.
0:41:15 > 0:41:19What amazes me, watching as a novice, how do you chefs know...?
0:41:19 > 0:41:23If I follow a recipe, which I've done twice in my life, it takes
0:41:23 > 0:41:25me hours to measure out the things, but you just chuck things in,
0:41:25 > 0:41:27throw oil...
0:41:27 > 0:41:30How do you know, how do you learn, how many ingredients to use?
0:41:30 > 0:41:33- That's the...- You kind of get used to it. You get the feel.
0:41:33 > 0:41:35I wouldn't know what to feed a snake.
0:41:35 > 0:41:36LAUGHTER
0:41:36 > 0:41:41- Thank goodness!- Well, it's just one, that's easy.- Just one.- One mouse.
0:41:41 > 0:41:45It's different to something like baking where you do need to be more precise, where it's more of
0:41:45 > 0:41:48a science, but with something like this you definitely just get the feel.
0:41:48 > 0:41:51You're sloshing olive oil all over the place. It's amazing to see.
0:41:51 > 0:41:53- A bit of the sauce as well. - Thank you.
0:41:53 > 0:41:56It's a lovely sauce, and the rice soaks up the gorgeous sauce, doesn't it?
0:41:56 > 0:41:59- So remind us what that dish is again.- What you've just made!
0:41:59 > 0:42:00Yeah, remind us what I've just cooked.
0:42:00 > 0:42:02Chicken pilaf,
0:42:02 > 0:42:06served with pilaf rice and a really gorgeous wild garlic garden salad.
0:42:06 > 0:42:07Done.
0:42:10 > 0:42:11Thanks... Sorry.
0:42:13 > 0:42:17- Right, there we go. Over here. - Sorry, Nigel.
0:42:17 > 0:42:22- Nigel, you've got the bowl of salad. - Thank you very much.- Dive into that, girls.
0:42:22 > 0:42:25- Dive into that. Tell us what you think.- Jump in.
0:42:25 > 0:42:29I'll get my card. You could make that... You don't have to make it with chicken as well.
0:42:29 > 0:42:33- If somebody's got guinea fowl, stuff like that, you could use that? - Absolutely, yeah.
0:42:33 > 0:42:38- A bit of pheasant. Rabbit, even. - I can eat the flowers, can I?
0:42:38 > 0:42:39Yes, absolutely.
0:42:39 > 0:42:41LAUGHTER
0:42:41 > 0:42:43The chicken's really moist. It stays really moist.
0:42:43 > 0:42:45It does, doesn't it?
0:42:45 > 0:42:47Cos you're not losing any juices...
0:42:47 > 0:42:49And I think you're right with the lemon juice,
0:42:49 > 0:42:51a little bit of lemon juice to cut the fat of the cream...
0:42:51 > 0:42:54- Sometimes it can cut through it a bit.- Nigel's coming back again.
0:42:54 > 0:42:57He got up at 6.30 this morning just to eat a bowl of wild garlic and flowers.
0:42:57 > 0:42:59LAUGHTER
0:42:59 > 0:43:01It's a good way to start the day.
0:43:01 > 0:43:02The flowers are nice as well.
0:43:02 > 0:43:05- It's nice, isn't it?- It really is. - The garlic is fantastic.
0:43:05 > 0:43:07- And as well, if you cook with it, it's fantastic.- It's so good.
0:43:07 > 0:43:11- I love it. Wilted leaves.- Girls, what do you reckon? - It's lovely. It's really good.
0:43:11 > 0:43:12Doesn't even get passed down.
0:43:12 > 0:43:14LAUGHTER
0:43:19 > 0:43:21That's the perfect dish to cook for all the family.
0:43:21 > 0:43:22Thanks for that, Rachel.
0:43:22 > 0:43:25Now, time for more from cookery king Keith Floyd.
0:43:25 > 0:43:28I love Chinese food, and Manchester and London both have
0:43:28 > 0:43:29brilliant Chinatowns.
0:43:29 > 0:43:33But my guide, Shirley Fong-Torres, reckons Frisco is the business. We'll see.
0:43:33 > 0:43:36Chinatown, I don't know whether you know this or not...
0:43:36 > 0:43:39- I know nothing about it at all. - It's like a community in itself.
0:43:39 > 0:43:41It's like a little Hong Kong.
0:43:41 > 0:43:43So you don't have to buy a ticket for Hong Kong,
0:43:43 > 0:43:45just come to San Francisco's Chinatown.
0:43:45 > 0:43:48There are about 30,000-40,000 people that actually live here.
0:43:48 > 0:43:52Back in the 1800s when the Chinese first came here, they were really isolated in
0:43:52 > 0:43:56a five-block area and so they banded together as
0:43:56 > 0:43:59a community and that is how our Chinatown developed.
0:43:59 > 0:44:05Today it's 24 blocks. And at each block you see restaurants galore.
0:44:05 > 0:44:06- We love to eat.- Yes.
0:44:06 > 0:44:09Lots of food and a lot of shops, jewellery shops,
0:44:09 > 0:44:12banks, cos we're also frugal people, so we like to save our money.
0:44:12 > 0:44:17Are there Chinese bandits as well, like in, you know,
0:44:17 > 0:44:19gangs and things like that?
0:44:19 > 0:44:23Well, those days, as far as I'm concerned, have pretty much passed.
0:44:23 > 0:44:27Back in the late '60s and early '70s we had a very horrible time with
0:44:27 > 0:44:31gang wars, extortion, we did have that element, there's no denying it.
0:44:31 > 0:44:35However, today Chinatown is very safe, thank goodness, and we
0:44:35 > 0:44:40really feel comfortable walking around during the day or at night.
0:44:40 > 0:44:45- Sure.- And it's just very colourful. A lot of red and green and gold...
0:44:45 > 0:44:47Shirley took me all over town but I was
0:44:47 > 0:44:51so impressed by the Dim Sum Palace that I told my friend Barry
0:44:51 > 0:44:53about in the Chinese restaurant when I got back, and he was
0:44:53 > 0:44:56so impressed too that he wrote this piece of commentary which he
0:44:56 > 0:44:57wants to read to you now.
0:44:57 > 0:44:58Thank you.
0:44:58 > 0:45:03Prawns in snowy batter, fresh minced water chestnut, shrimps har gow,
0:45:03 > 0:45:04pork buns and chickens' feet,
0:45:04 > 0:45:09names resonant with the ambience of Hong Kong, Shanghai and Beijing.
0:45:09 > 0:45:10- ON WALKIE-TALKIE:- 'Table for two...'
0:45:10 > 0:45:14For 1,000 customers the carnival atmosphere of the Orient
0:45:14 > 0:45:16comes to this teahouse in San Francisco.
0:45:16 > 0:45:19They surrender to the dim sim, or heart's delight,
0:45:19 > 0:45:21a walking cafeteria of number seven,
0:45:21 > 0:45:25Chinese broccoli with oyster sauce, number five, Singapore noodles...
0:45:25 > 0:45:28..but to me they're so touristy and so common,
0:45:28 > 0:45:31I'd rather get this item, which is a shrimp and
0:45:31 > 0:45:35Chinese parsley and some chives turnover, and it's deep-fried.
0:45:35 > 0:45:37- It's excellent.- Wonderful.
0:45:37 > 0:45:40And here I would rather try this.
0:45:40 > 0:45:42WAITRESS SPEAKS OWN LANGUAGE
0:45:42 > 0:45:46This is a vegetarian roll and what's really neat about it, Keith,
0:45:46 > 0:45:48is that the wrapper is not the typical wrapper,
0:45:48 > 0:45:50but instead it is made with soy bean.
0:45:50 > 0:45:54So it's a soy bean wrapper, so even though it's deep-fried it's kind of healthy.
0:45:57 > 0:45:59- Hello.- What are these?
0:45:59 > 0:46:03- Right. The rice noodle roll again... - Yeah.- ..in two different contexts.
0:46:03 > 0:46:06This particular one is filled with shrimp and green onions and chives.
0:46:06 > 0:46:09I believe there's some yellow chives.
0:46:09 > 0:46:12- And this one has barbecued pork. - Pork, right.
0:46:12 > 0:46:15- Would you rather have seafood or pork?- Pork, please.- All right.
0:46:17 > 0:46:21And then this one is the same type of rice noodle and it's
0:46:21 > 0:46:26stir-fried into a warm dish with baby shrimp, shiitake mushrooms,
0:46:26 > 0:46:30- carrot, barbecued pork. You like it? - I'm in heaven. I love it.
0:46:30 > 0:46:33That's wonderful. Thank you. No. That's enough.
0:46:34 > 0:46:36You know what we haven't seen yet...?
0:46:36 > 0:46:41..number 448, shark's fin dumpling, number 732, fresh minced
0:46:41 > 0:46:44water chestnut, number 997...
0:46:44 > 0:46:47Sorry, old bean, I've got to interrupt you there. I've got to rush off to San Francisco's
0:46:47 > 0:46:49most fashionable restaurant now.
0:46:49 > 0:46:51It's called Stars, run by my latest chum, Jeremiah Tower.
0:46:51 > 0:46:55In fact he's so new, this chum of mine, even Barry hasn't met him yet.
0:46:55 > 0:46:57- I've had enough.- Enough drinking now.- Yeah.
0:47:00 > 0:47:03- What are you going to do, then? - Good champagne.
0:47:03 > 0:47:06I'm going to cook these two prawns.
0:47:06 > 0:47:09This is Hawaiian blue prawn, raised and found in Hawaii.
0:47:09 > 0:47:12I think they also have them in Hong Kong and various other places
0:47:12 > 0:47:16in Asia. But these pink ones are Monterey prawns,
0:47:16 > 0:47:18which occur only on this part of the coast,
0:47:18 > 0:47:20- from Monterey to San Francisco. - Right.- These are wild.
0:47:20 > 0:47:22These are farmed. And they're fresh.
0:47:22 > 0:47:25We're very lucky in San Francisco to be able to get fresh prawns.
0:47:25 > 0:47:27Unusual in America.
0:47:28 > 0:47:30So, let's go for it.
0:47:30 > 0:47:32Sometimes our viewers get a bit carried away about what is in
0:47:32 > 0:47:34the programme and in the recipes,
0:47:34 > 0:47:36so can you just explain these little things here?
0:47:36 > 0:47:39- Absolutely.- Clive will pan down. He does things like that.
0:47:39 > 0:47:41Ingredients, a little chopped garlic,
0:47:41 > 0:47:43chopped thyme and some other mixed herbs.
0:47:43 > 0:47:45These are called in California Sweet 100,
0:47:45 > 0:47:47the little cherry tomatoes. And chopped parsley,
0:47:47 > 0:47:49salt and pepper, butter to finish the sauce,
0:47:49 > 0:47:53and in the middle of the dish, after the prawns are cooked,
0:47:53 > 0:47:56were going to put what I call fava beans, you call
0:47:56 > 0:48:00broad beans, I think, that have been peeled. In England they leave
0:48:00 > 0:48:04the peel on and they're absolutely revolting. They cook them for two hours.
0:48:04 > 0:48:05All English people hate those things.
0:48:05 > 0:48:08When were you last in England, Jeremiah?
0:48:08 > 0:48:12Oh... Listen, some memories from your childhood, never erased.
0:48:12 > 0:48:16Those awful broad beans cooked for two hours, I remember it.
0:48:16 > 0:48:20But these are peeled twice, and just barely put in boiling water. Artichoke bottoms,
0:48:20 > 0:48:22a little rosemary, fish stock and butter.
0:48:22 > 0:48:23- Right.- Here we go.
0:48:23 > 0:48:26Clive, I'll leave this to you because you know how to do
0:48:26 > 0:48:28these sequences quite well by now, I think.
0:48:28 > 0:48:31So just watch Jeremiah, watch his actions, get close-ups,
0:48:31 > 0:48:33wide shots, double shots, all that kind of stuff.
0:48:33 > 0:48:38These are the smallest ones. Go in... Put them all in together.
0:48:41 > 0:48:42Just to get them started.
0:48:47 > 0:48:48Put the garlic in now.
0:48:51 > 0:48:56About a teaspoon of chopped garlic. Turn them around.
0:48:56 > 0:49:01But you don't want the garlic to burn. I'm just going to add a few herbs.
0:49:01 > 0:49:06Now I have to... Oops. Now I have to deglaze with white wine.
0:49:08 > 0:49:12Have you had trouble in leading your customers, or the American
0:49:12 > 0:49:16public, into accepting the sort of food that you like to cook?
0:49:16 > 0:49:19Are they willing to come along and...?
0:49:19 > 0:49:24It's a question both of an adventure and intimidation, I think.
0:49:24 > 0:49:26I'm sure there are some people out there don't dare send it back,
0:49:26 > 0:49:29but most of the people are willing to try something new.
0:49:29 > 0:49:31- That's why they come here. - Right. That's good.
0:49:31 > 0:49:34Just give them another toss.
0:49:34 > 0:49:36Now we have to get them out of there.
0:49:38 > 0:49:39Sauce.
0:49:41 > 0:49:43Shall we just run over this sauce again?
0:49:43 > 0:49:45Make a good close-up of that while he's telling you.
0:49:48 > 0:49:52It's a deglazing of the pan, so it's butter,
0:49:52 > 0:49:54and a little white wine and the juices from the prawns,
0:49:54 > 0:49:58garlic, chopped parsley, which is the fresh green colour in there.
0:50:01 > 0:50:05What we'll do... The big ones are the Montereys...
0:50:07 > 0:50:13..and the three little ones, the Hawaiian blues, which of course turn pink as well.
0:50:16 > 0:50:18Now we just need to put...
0:50:20 > 0:50:21..the artichoke in the centre.
0:50:24 > 0:50:28Some of the...broad beans, fava beans.
0:50:30 > 0:50:34On top. And then you get to swirl some of the saffron sauce over it.
0:50:34 > 0:50:37- And how is this sauce made? - Sour cream and saffron.
0:50:44 > 0:50:46- How much of this would you like? - Perfect, that's great.
0:50:46 > 0:50:49- That's enough?- Yeah. And I think I'll just add a little...
0:50:49 > 0:50:52chopped parsley...to each prawn.
0:50:54 > 0:50:58- There you have it.- That is California.- That's California.
0:50:58 > 0:51:01And so, dear gastronauts - sniffs onion, wipes eye,
0:51:01 > 0:51:04it is the end of this most brilliant of BBC maxi-breaks.
0:51:04 > 0:51:06But behind the glitz and glamour of this show,
0:51:06 > 0:51:09there is ruthlessness, bitterness and angst.
0:51:09 > 0:51:12The relationship between producer and presenter, like true love,
0:51:12 > 0:51:16does not always run smooth. Late one night - naturally -
0:51:16 > 0:51:21he was slagging off my performance, so I bet him 50 to reverse roles.
0:51:21 > 0:51:24This, then, is David Pritchard, producer and cook,
0:51:24 > 0:51:26directed by Keith Floyd. Thank you.
0:51:26 > 0:51:28What was the last film you saw, by the way?
0:51:28 > 0:51:30Last film I saw was Guys And Dolls.
0:51:30 > 0:51:33- Oh, right... - Frank Sinatra and, erm, Lana Turner.
0:51:33 > 0:51:36So you really keep up with what's happening in the cinema?
0:51:36 > 0:51:38- Oh, heavens, yes.- Yeah.
0:51:38 > 0:51:42- Was that pre-Zulu or after Zulu? - No, this was about 1952.- Oh, right.
0:51:44 > 0:51:48Now, after something like 42 programmes and 150 cooking sketches,
0:51:48 > 0:51:52that you've directed so admirably, your first opportunity
0:51:52 > 0:51:54to do a bit of cooking on television for yourself,
0:51:54 > 0:51:57you should start and finish completely in your own time
0:51:57 > 0:52:00and, you know, we'll... Clive will take a couple of cutaways
0:52:00 > 0:52:03as he feels necessary, so you just start and finish it.
0:52:03 > 0:52:06So, without further ado, this is a dish that's really impressed me
0:52:06 > 0:52:09here in San Francisco. I mean... Actually, it's quite
0:52:09 > 0:52:12an impressive dish and it will be by the time I've finished it.
0:52:12 > 0:52:16So, Clive, without any more ado, as that other man, who drinks a lot
0:52:16 > 0:52:19on television and wears bow ties, says, let's have a look
0:52:19 > 0:52:24at the ingredients. Here we have the clams. Well cooked, not overcooked,
0:52:24 > 0:52:27just till the shells have opened. Over here we have some parsley,
0:52:27 > 0:52:32some carrots, some chopped potato, some celery, some
0:52:32 > 0:52:36peeled Italian tomato. Over here, we are going to top the whole thing
0:52:36 > 0:52:39with some Parmesan cheese, see that, Clive?
0:52:39 > 0:52:42And whack in some rice when it's halfway through cooking,
0:52:42 > 0:52:46and onions and some garlic. So, before anything else happens,
0:52:46 > 0:52:49I'm going to whack in this garlic, it's all nicely roughly chopped,
0:52:49 > 0:52:53in a peasant style. Then I'm going to put in some onions. Whack.
0:52:53 > 0:52:56Then I'm going to put in some carrots and a bit of parsley,
0:52:56 > 0:52:59cos they've all got mixed up. There we go.
0:52:59 > 0:53:02Then some potatoes - yum, yum, you're saying.
0:53:02 > 0:53:05And then some celery. Now that is the basic stock.
0:53:05 > 0:53:09That's all sizzling away in olive oil, which is pretty good.
0:53:09 > 0:53:12Pretty good virgin olive oil. Come down to the pot, please,
0:53:12 > 0:53:14don't look at me, I'm not used to all this stuff.
0:53:14 > 0:53:16OK, down here - whack, whack, whack.
0:53:16 > 0:53:20Superb. Now I'm going to season that with some lovely, freshly ground
0:53:20 > 0:53:23- black pepper... - Oh, dear, oh, dear...
0:53:23 > 0:53:26Well, OK, right, I hadn't rehearsed that bit.
0:53:26 > 0:53:29And a little bit of salt, not too much salt,
0:53:29 > 0:53:32and not too much pepper, cos they... Don't look down in the pot, Clive,
0:53:32 > 0:53:36OK? Fine, here it goes... It's going all right so far, isn't it?
0:53:36 > 0:53:39I think it's quite good. OK, now that has got to simmer down, right?
0:53:39 > 0:53:41It's got to actually, what do you say...
0:53:41 > 0:53:43it's got to melt down, it's got to get softened,
0:53:43 > 0:53:46all the flavours have got to intermingle
0:53:46 > 0:53:49and actually get to know each other, I mean, you know,
0:53:49 > 0:53:52actually introducing each other now, as we speak. As I speak.
0:53:52 > 0:53:56So, here we go... They are now introduced.
0:53:56 > 0:53:59Now I'm going to whack in here some tomatoes, what do they say
0:53:59 > 0:54:03over here...? Tomae-toes. In they go. Lovely, plumptious, soft,
0:54:03 > 0:54:08red, Italian tomatoes, cos this is an Italian dish.
0:54:08 > 0:54:10Clam chowder, actually, comes from New England.
0:54:10 > 0:54:13The Breton fishermen brought clam chowder over to Nova Scotia
0:54:13 > 0:54:16and it's moved across here and the Italian fishermen here
0:54:16 > 0:54:20in San Francisco have adopted it and made it...
0:54:20 > 0:54:23very garlic-y, very tomato-y and it's not that whitish
0:54:23 > 0:54:28soup that you get in New England. It's that rich, red, luscious thing
0:54:28 > 0:54:32called clam chowder. Now, here, this is vitally important, Clive,
0:54:32 > 0:54:34cos when you were off playing with Floyd
0:54:34 > 0:54:37and discussing how this was going to be shot,
0:54:37 > 0:54:41I actually cooked the clams in some...water, right?
0:54:41 > 0:54:44And this is all the lovely juice that came out of the shells.
0:54:44 > 0:54:47Sorry about my hand trembling! But it was a late night last night,
0:54:47 > 0:54:50that's why I'm doing this programme, right? Cos a bet is a bet,
0:54:50 > 0:54:54OK? OK, it's going in the pot now, right? There you go, right?
0:54:54 > 0:55:00Now I'm going to let that simmer down for 25 minutes. 25 minutes,
0:55:00 > 0:55:02and if you get down on this pot, Clive, not right in it,
0:55:02 > 0:55:05but get down so we can see what we're doing...
0:55:05 > 0:55:08That's jolly good... We'll join you later on...
0:55:08 > 0:55:11Oh, by the way... No, no, no, no, no, no, no...
0:55:11 > 0:55:14Rice. I had to put the rice in, thank you very much indeed,
0:55:14 > 0:55:17a little sign came up and said, "Rice." Right, the rice goes in...
0:55:17 > 0:55:20And while I'm at it, cos I want to do this quickly...
0:55:20 > 0:55:23You know, I'm going to put the clams in too.
0:55:23 > 0:55:28So, whack the clams in, stir that around and you can see that...
0:55:28 > 0:55:31Those lovely colours all getting to know each other.
0:55:31 > 0:55:34And I think we just end the shot on there
0:55:34 > 0:55:36and the next time you see it, we'll be eating it.
0:55:37 > 0:55:41This is an honest cookery programme, it's honest...
0:55:41 > 0:55:44This is the first time I've ever cooked it, right?
0:55:44 > 0:55:46Some cheese...
0:55:46 > 0:55:48A handful of parsley, not too much.
0:55:49 > 0:55:51Not too much(!)
0:55:51 > 0:55:54Now, try that and tell me that that's the best thing
0:55:54 > 0:55:57you've ever tasted in your entire life...
0:55:58 > 0:55:59Or not...
0:56:09 > 0:56:12It absolutely breaks my heart to tell you
0:56:12 > 0:56:15- that it is delicious, it truly is. - Really? Honestly?
0:56:15 > 0:56:18- Honestly. You try it yourself. - A little spoon.
0:56:18 > 0:56:20It's peppery, it's cheesy, it's clam-y...
0:56:21 > 0:56:24- It's vegetable-y, it's bloody marvellous.- It is pretty good.
0:56:24 > 0:56:27- Isn't it? Let's have some more. - Brilliant.
0:56:27 > 0:56:30OK, walk away over a cliff, Clive, cos this is superb.
0:56:30 > 0:56:32This is about the only harmonious moment you will ever see
0:56:32 > 0:56:36- of Pritchard and me.- I think you are a wonderful director.
0:56:36 > 0:56:40- You're a terrific presenter.- Mm. - What are you doing after the show?
0:56:40 > 0:56:43Going to a dance, actually. Do you want to come?
0:56:47 > 0:56:50Great man, great TV. Now, as ever on Best Bites,
0:56:50 > 0:56:54we're looking back at some of the most memorable dishes
0:56:54 > 0:56:57from the Saturday Kitchen archives. Still to come on today's show...
0:56:57 > 0:57:00James has his hands full as Silvena Rowe and James Tanner
0:57:00 > 0:57:02go head-to-head in the Omelette Challenge.
0:57:02 > 0:57:05Galton Blackiston is here with a great little lamb dish that
0:57:05 > 0:57:07is sure to get your mouth watering.
0:57:07 > 0:57:09He roasts the lamb and serves it with a delicious
0:57:09 > 0:57:11slow-braised shallot and herb puree.
0:57:11 > 0:57:15And Joanne Froggatt faces her food heaven or food hell.
0:57:15 > 0:57:17Did she get her food heaven? Chocolate mousse in a
0:57:17 > 0:57:20tuile box, served with fresh raspberries and vanilla cream.
0:57:20 > 0:57:24Or her food hell, green coriander monkfish with coriander poppadom?
0:57:24 > 0:57:26You can find out what she got at the end of the show.
0:57:26 > 0:57:29Next up, it's the fantastic Florence Knight, who is here with an
0:57:29 > 0:57:34unusual take on a seafood salad that includes some very buttery bread.
0:57:34 > 0:57:37Next is a recipe that comes from a woman in charge of the top
0:57:37 > 0:57:39London restaurant Polpetto, it's Florence Knight.
0:57:39 > 0:57:42Great to have you on the show, your first time on the show.
0:57:42 > 0:57:44- It is.- And you are going to be doing two dishes...- We are...
0:57:44 > 0:57:47So, what are we going to do first? What's the mussel one, first?
0:57:47 > 0:57:49So we are going to do some deep-fried mussels with kumquats
0:57:49 > 0:57:52and rosemary. And then you are going to be helping me
0:57:52 > 0:57:55out with some broccoli, this is white-sprouting broccoli,
0:57:55 > 0:57:57- anchovies and burnt-butter bread. - Exactly.
0:57:57 > 0:57:59If you want to get that butter straight in that pan.
0:57:59 > 0:58:02I will do that. And then get... Are we going to make this with...?
0:58:02 > 0:58:04- This stuff comes from Cornwall. - It does, it's a lovely
0:58:04 > 0:58:07guy called Sean, it's really quite spicy
0:58:07 > 0:58:11and not so cabbage-y compared to the normal purple stuff.
0:58:11 > 0:58:16- Right, and we want a block of butter in here.- Yes, exactly.
0:58:16 > 0:58:19So a whole block of butter going in the pan. Get that nice and hot.
0:58:19 > 0:58:21You can take it quite dark.
0:58:21 > 0:58:24- Right, so the mussels going in the steamer?- Uh-hm.
0:58:24 > 0:58:26So, tell us about your restaurant, then...
0:58:26 > 0:58:28First of all, whereabouts is it?
0:58:28 > 0:58:32So, it's right in the heart of Soho, James. Berwick Street.
0:58:32 > 0:58:37Open a year now and, yeah, it's a daily-changing menu,
0:58:37 > 0:58:41Italian-inspired but British seasonal produce.
0:58:42 > 0:58:45Italian-inspired, why? Why Italy, for you?
0:58:45 > 0:58:49- I suppose it's my kind of approach of cooking...- Yeah.
0:58:49 > 0:58:52..is a little bit more relaxed. I mean, I'm French-trained
0:58:52 > 0:58:56but it's... I love doing pastas, fresh pastas, raviolis
0:58:56 > 0:58:59and that's the kind of thing I love to cook, really.
0:58:59 > 0:59:02Well, you're classically French... Weren't you trained
0:59:02 > 0:59:05- with Richard Bertinet? The baker? - I did do some baking with Richard,
0:59:05 > 0:59:09- yes.- Yeah.- He got me up very early in the morning,
0:59:09 > 0:59:12- doing ten kilos of dough. - Yeah, OK...
0:59:13 > 0:59:16Right, so this is the rosemary for the mussels, is it?
0:59:16 > 0:59:19Yeah, and I'm also picking you some for the croutons,
0:59:19 > 0:59:21- so I'll get that cut down. - I've chopped it already.
0:59:21 > 0:59:25- Oh, you have, wow. Right.- OK.- Ahead of me.- Right, tell us about this
0:59:25 > 0:59:29- broccoli, then... If you can't get this...- Yeah, you can
0:59:29 > 0:59:31- just use normal purple... - Purple-sprouting broccoli.
0:59:31 > 0:59:34No problem at all. Again serving it raw,
0:59:34 > 0:59:36- so just use the nice, tender stems.- Yep.
0:59:38 > 0:59:41- OK.- So the rosemary is just going straight in.
0:59:41 > 0:59:44Now, Craig, I don't know if you have seen this stuff but...
0:59:44 > 0:59:47- You probably use this, Paul? - Yeah, we've just got some last week.
0:59:47 > 0:59:49- You can eat it raw.- Yes, delicious.
0:59:50 > 0:59:53- So, what do you do with it, back at the restaurant?- Mm!
0:59:53 > 0:59:56- What would you do with it? - You can put it in that spring-style
0:59:56 > 0:59:59minestrone, but just steamed with some olive oil and lemon.
0:59:59 > 1:00:01Yep, it's nice.
1:00:01 > 1:00:05Right, with the butter starting to brown a little bit,
1:00:05 > 1:00:08then we take the bread. This is a focaccia loaf.
1:00:08 > 1:00:10Straight into that foaming butter, James.
1:00:10 > 1:00:12Now, you are making the dressing for the salad,
1:00:12 > 1:00:14so tell us what is going in there.
1:00:14 > 1:00:16Parmesan and anchovies straight in.
1:00:16 > 1:00:19- Yep.- Mussels aren't quite open.
1:00:19 > 1:00:21So you know this dish is going to be good,
1:00:21 > 1:00:25look at that, bread just fried in half a pound of butter.
1:00:25 > 1:00:28LAUGHTER
1:00:28 > 1:00:31- Not exactly a dancer's diet... - Don't you worry...
1:00:31 > 1:00:35Tell me about it. You put on me a diet.
1:00:35 > 1:00:37I remember, when I did the show.
1:00:37 > 1:00:40- It's delicious, though. - They put me on a diet...
1:00:40 > 1:00:43- He looked amazing at the end of it. - They put me on a diet...- No!
1:00:43 > 1:00:45I lost five-and-a-half stone. What they didn't realise...
1:00:45 > 1:00:48every time they voted me through on a Saturday night,
1:00:48 > 1:00:50I used to stop by a very well-known chicken shack
1:00:50 > 1:00:52and have a massive bucket and chips on the way home.
1:00:52 > 1:00:54LAUGHTER
1:00:54 > 1:00:58- I was so hungry! Right, so the mussels...- Mussels are nearly open,
1:00:58 > 1:01:02- not quite.- Going to get the guys to do these. They want peeling and then
1:01:02 > 1:01:05- these get deep-fat fried. - Yes, exactly, just a light
1:01:05 > 1:01:07polenta and semolina mix.
1:01:09 > 1:01:11- Give them a good shake. - Be with you in a second.
1:01:11 > 1:01:14So, the butter, you just get that nice and brown
1:01:14 > 1:01:16and you want that to coat in all that bread...
1:01:16 > 1:01:19- Yeah, we can take it quite dark, James.- OK. So that's that one.
1:01:19 > 1:01:22Just get that nice flavour... I'm just going to turn this on...
1:01:31 > 1:01:34We'll see what's ended up in there. So you've got the roasted
1:01:34 > 1:01:37- garlic in there, is it?- Roasted garlic, creme fraiche, anchovies,
1:01:37 > 1:01:39Parmesan. And a little bit of Moscatel vinegar,
1:01:39 > 1:01:42one of my favourite vinegars. Hopefully, these are open.
1:01:42 > 1:01:45Now, you mention it was kind of Italian-influenced
1:01:45 > 1:01:47but it seems to me that... it's like a sort of tapas...
1:01:47 > 1:01:49- little small sort of dishes or...? - Yes, it's...
1:01:49 > 1:01:52They are quite substantial small plates but they're
1:01:52 > 1:01:54all designed for sharing,
1:01:54 > 1:01:56- which is just my favourite way of eating, really.- Right.
1:01:56 > 1:01:59I think it's sociable, you don't waste any food,
1:01:59 > 1:02:01you get what you want to eat.
1:02:01 > 1:02:03You're not stuck with lots of things...
1:02:03 > 1:02:06- If I can get Paul working. - No problem.- Get the guys
1:02:06 > 1:02:08- working on that one.- Thank you. - So, they are just in ice
1:02:08 > 1:02:11- just to cool them down?- Yes.
1:02:11 > 1:02:14And then you've picked some leaves cos we're going to deep-fat fry these,
1:02:14 > 1:02:16- is that right?- Yeah, I've done the deep-fried leaves
1:02:16 > 1:02:20- so we just need to cut the kumquats now.- I'll do those in a minute.
1:02:20 > 1:02:23And we've got Parmesan. Now, this part of it is quite crucial
1:02:23 > 1:02:25cos you've got the rosemary and Parmesan and
1:02:25 > 1:02:27you add this to the bread while it's still warm?
1:02:27 > 1:02:29Yes, so it really clings to the bread,
1:02:29 > 1:02:32you don't want it to kind of fall off, so you want
1:02:32 > 1:02:34all that butter on there. Sometimes, people make the mistake
1:02:34 > 1:02:38of draining the butter. You want it. You want all that lovely fat.
1:02:38 > 1:02:40- OK.- There's nothing wrong with a bit of fat, is there?
1:02:40 > 1:02:44Well, not when you are using about half a pound of butter in there, as well, not really.
1:02:44 > 1:02:47- It's flavour.- So, what have you got in that mixture there?
1:02:47 > 1:02:52This is polenta and semolina mix, so the polenta is quite fine,
1:02:52 > 1:02:55whereas the semolina is a little bit coarser, so it clings
1:02:55 > 1:02:57to the mussels a little bit better.
1:02:57 > 1:02:59See, you obviously did your research.
1:02:59 > 1:03:00This is my kind of cooking.
1:03:00 > 1:03:02I could just eat this, just as it is.
1:03:02 > 1:03:04I've heard you like...
1:03:04 > 1:03:06Just a little bit of that.
1:03:06 > 1:03:09So often, we don't often get kumquat on this show, really.
1:03:09 > 1:03:11People don't know what to do with them.
1:03:11 > 1:03:13No, and these are actually Sardinian.
1:03:13 > 1:03:16They grow in little pots and are hand-harvested,
1:03:16 > 1:03:17and they're so beautiful.
1:03:17 > 1:03:20I mean, just eat them raw, I can just eat a whole one.
1:03:20 > 1:03:23They have a quite complex flavour, but delicious.
1:03:23 > 1:03:25So many times, they're put in jams and...
1:03:25 > 1:03:28Yeah, they are underused, really. I think the big seeds...
1:03:28 > 1:03:30How are the guys doing with the mussels?
1:03:30 > 1:03:32That's probably enough, there. I'll give you these
1:03:32 > 1:03:33then you can crack on with those.
1:03:33 > 1:03:35- There you go.- Perfect. - You want to take those?
1:03:35 > 1:03:38- I'll finish off...- Thank you. - ..the kumquat things.
1:03:38 > 1:03:40So, in the salad, we've got the raw...
1:03:42 > 1:03:44..broccoli, I've got lovely anchovies.
1:03:44 > 1:03:46These are fantastic. These are white anchovies,
1:03:46 > 1:03:49the ones you get in that nice, natural oil and stuff like that.
1:03:49 > 1:03:51- Yeah, boquerones. - Which are these.
1:03:51 > 1:03:53We have got some capers, non-salted capers,
1:03:53 > 1:03:55and then, of course, the bread.
1:03:55 > 1:03:56Now, explain to us what we're doing now.
1:03:56 > 1:03:58I'm just drying off the mussels a little bit -
1:03:58 > 1:04:01when anything is a little bit wet and it goes into a fryer,
1:04:01 > 1:04:04it doesn't really crisp off very well.
1:04:04 > 1:04:07So just getting them a little bit drier.
1:04:07 > 1:04:10Right. And then, the idea of this,
1:04:10 > 1:04:15the bread goes into the rosemary, with the Parmesan.
1:04:15 > 1:04:19Yes, exactly, so it coats it really nice and evenly.
1:04:20 > 1:04:23A touch of this butter. There you go.
1:04:23 > 1:04:25A little bit more. A touch more for Craig.
1:04:25 > 1:04:27- LAUGHTER - James! You're getting carried away.
1:04:27 > 1:04:29He's directing, now, he's not...
1:04:29 > 1:04:32And if you want to bash up some of the bigger pieces, James,
1:04:32 > 1:04:34so they're not too huge.
1:04:34 > 1:04:36Yeah, OK. I'll mix...
1:04:36 > 1:04:38Just shaking off the excess of the flours in here
1:04:38 > 1:04:40so it's not too much.
1:04:40 > 1:04:44Going straight into the hot fryer, really hot fryer, 190, boiling.
1:04:44 > 1:04:46So the polenta makes it nice and crisp,
1:04:46 > 1:04:47is that what you're looking for?
1:04:47 > 1:04:52It does, yeah. It just adds a little bit more texture to the mussels.
1:04:52 > 1:04:54And the little kumquats, here.
1:04:54 > 1:04:57So, how many people does your restaurant seat, then?
1:04:57 > 1:05:01- About 70.- Yeah?- Yeah.
1:05:02 > 1:05:06Right, I've got a bit of that, and then we've got the rosemary.
1:05:06 > 1:05:08I'll give you that, cos I know...
1:05:08 > 1:05:11- Oh, you've got some ready. - Yeah.- OK. Good.
1:05:11 > 1:05:14- I'll move that out of the way. - Mussels are coming out, now, James.
1:05:14 > 1:05:16I'm nearly there. Give me a second.
1:05:16 > 1:05:18I'll just give you the dressing.
1:05:18 > 1:05:20And then the idea is we just chop this bread,
1:05:20 > 1:05:22to make it a little bit smaller for the salad.
1:05:22 > 1:05:25Exactly, so it's not too big for your mouth, obviously.
1:05:25 > 1:05:28You don't want kind of bits of bread falling out everywhere.
1:05:28 > 1:05:30Not very ladylike.
1:05:30 > 1:05:31That will go in there.
1:05:31 > 1:05:35Take a little bit of the smaller pieces of bread as well.
1:05:35 > 1:05:37- There's your plate for your mussels. - Thank you, James.
1:05:37 > 1:05:39The salad just wants a little bit of dressing.
1:05:39 > 1:05:42- Just a little, not too much. - There we go.
1:05:42 > 1:05:44Where have those pieces of kumquat gone, James?
1:05:44 > 1:05:47- I had them sliced.- Ah...
1:05:47 > 1:05:50That's all right, I'll get a few more.
1:05:50 > 1:05:53- So, they just go with the mussels, is that right?- Yes, exactly.
1:05:53 > 1:05:55So, just kind of a nice, loose...
1:05:55 > 1:05:57I think food always looks lovely when it's quite relaxed,
1:05:57 > 1:05:59not too over-plated.
1:05:59 > 1:06:02- So, a few little pieces, there. - There you go.
1:06:02 > 1:06:03And then the salad.
1:06:03 > 1:06:06A little bit of black pepper in here, probably, I think.
1:06:06 > 1:06:09So this is, like, a sort of Spanish panzanella salad,
1:06:09 > 1:06:11which they do with those lovely tomatoes
1:06:11 > 1:06:13- and stuff like that, isn't it? - Yeah, exactly.
1:06:13 > 1:06:17But instead, you've got sardines with that one, anchovies.
1:06:17 > 1:06:20But... And you've got some Parmesan to go over the top.
1:06:20 > 1:06:22Yeah, where is that...? Oh, there it is.
1:06:22 > 1:06:24Perfect. So...
1:06:24 > 1:06:28Then just a few pieces of fresh Parmesan, shaved over the top.
1:06:30 > 1:06:32And a little bit of olive oil, James.
1:06:32 > 1:06:35- A little olive oil. Got that. - Thank you.
1:06:35 > 1:06:36There we go. Perfect.
1:06:36 > 1:06:38So, give us the name of these dishes, then.
1:06:38 > 1:06:40So this is mussels, kumquats and rosemary,
1:06:40 > 1:06:43and broccoli, burnt-butter bread and anchovies.
1:06:43 > 1:06:46Burnt-butter bread salad. Proper.
1:06:51 > 1:06:53- It was on its way out, wasn't it? - I know.
1:06:53 > 1:06:56It was on its way, it's levitating. There we go. Over here.
1:06:56 > 1:06:58Dive into that one.
1:06:58 > 1:07:00- Wow.- Tell us what you think.
1:07:00 > 1:07:01There we go.
1:07:01 > 1:07:04And the little deep-fried mussels with rosemary and kumquats.
1:07:04 > 1:07:07Nice and simple. It is like a little tapas dish, that kind of style.
1:07:07 > 1:07:09Mmm!
1:07:09 > 1:07:11- Oh, that's really, really nice. - Are these the type of dishes
1:07:11 > 1:07:12that you do in the restaurant?
1:07:12 > 1:07:15Yeah. Yeah, so, lots of little, small plates like this, really.
1:07:15 > 1:07:17Is it a posh restaurant? Is it expensive, darling?
1:07:17 > 1:07:19- LAUGHING:- No!
1:07:19 > 1:07:21Can I afford to go, then?
1:07:21 > 1:07:23No, it's not at all, not at all.
1:07:23 > 1:07:25Like I say, it's got a great atmosphere,
1:07:25 > 1:07:28it's not expensive, really reasonable.
1:07:28 > 1:07:31- Happy with that?- Lovely. - Really, really delicious.
1:07:35 > 1:07:38Now, if all salads contained burnt-butter bread,
1:07:38 > 1:07:40I'd probably be eating a whole lot more of them.
1:07:40 > 1:07:42Now time for the Omelette Challenge, and this week,
1:07:42 > 1:07:45James Tanner and Silvena Rowe go head-to-head
1:07:45 > 1:07:47and both are targeting quick times,
1:07:47 > 1:07:49although I can't help feeling the real competition
1:07:49 > 1:07:52is really about who has the spikiest hair.
1:07:52 > 1:07:55The answer is Silvena - Silvena has the spikiest hair.
1:07:55 > 1:07:57You know the story by now - three-egg omelette,
1:07:57 > 1:07:58cooked as fast as you can.
1:07:58 > 1:07:59- Put the clocks on the screen.- No.
1:07:59 > 1:08:01This is just for you at home. These guys can't see.
1:08:01 > 1:08:04The clock stops as soon as the omelette hits the plate.
1:08:04 > 1:08:06Are you ready? Three, two, one, go.
1:08:06 > 1:08:08- No!- Oh!
1:08:09 > 1:08:10Can they beat their time?
1:08:10 > 1:08:13- I know you want to get in the top ten, don't you?- I do.
1:08:13 > 1:08:1623 seconds, just above.
1:08:18 > 1:08:21This is the secret, how quick you can get it on a plate.
1:08:21 > 1:08:23Remember, it must be an omelette.
1:08:23 > 1:08:25It's got to be an omelette.
1:08:27 > 1:08:29We've got an omelette over here.
1:08:29 > 1:08:30Ah!
1:08:30 > 1:08:32JAMES MARTIN LAUGHS
1:08:32 > 1:08:33Whoa!
1:08:35 > 1:08:38- Mr Tanner wasn't happy with that. - We'll leave that there, eh?
1:08:38 > 1:08:41We've got a two-and-a-half-egg omelette here.
1:08:41 > 1:08:43Look at that. Oh...
1:08:43 > 1:08:45Close, that one, James. Even I admit that.
1:08:45 > 1:08:46Yeah. I think that's still...
1:08:46 > 1:08:49That's still wandering round the farmyard, mate.
1:08:49 > 1:08:50It is a bit, it is a bit.
1:08:50 > 1:08:53I think we need some new pans, though.
1:08:53 > 1:08:55Don't blame the pans. Right, Silvena...
1:08:55 > 1:08:56She's been practising.
1:08:56 > 1:08:59It's an omelette. Right, how do you think you've done?
1:08:59 > 1:09:00Mr Tanner?
1:09:00 > 1:09:04I know you're just going to throw it off the board anyway.
1:09:04 > 1:09:05I'm not even going to go for it.
1:09:05 > 1:09:08You'll disqualify me cos it's a lame omelette.
1:09:08 > 1:09:10Right, you did it...
1:09:10 > 1:09:13Not quicker. You did it in 26.48.
1:09:13 > 1:09:15So you get that - take that and put it on your fridge.
1:09:15 > 1:09:17- Silvena... - Are you saying that I...?
1:09:17 > 1:09:20- Argh! - I think you've done very well.
1:09:22 > 1:09:23- Oh...- Silvena...
1:09:23 > 1:09:25You're not going to disqualify me now.
1:09:25 > 1:09:28Well, you obviously did it quicker than 34 seconds.
1:09:28 > 1:09:30You knocked more than...
1:09:30 > 1:09:34I'm not more than 25?
1:09:34 > 1:09:35You are, just slightly.
1:09:35 > 1:09:3726.24.
1:09:37 > 1:09:4024.24, sorry. I've got it wrong. There you go.
1:09:40 > 1:09:4124!
1:09:41 > 1:09:4324.24.
1:09:43 > 1:09:45Which makes you our fastest woman on the board.
1:09:45 > 1:09:46Oh, thank God! Yes!
1:09:46 > 1:09:49- CHEERING - Yes, yes, yes!
1:09:49 > 1:09:52Unfortunately, it's not an omelette and you're disqualified.
1:09:52 > 1:09:54No, I'm joking.
1:09:54 > 1:09:57- No, no, no! - I'm only joking. Trust me.
1:09:57 > 1:10:01Nervous I do not get, normally. But here, this does my head in.
1:10:05 > 1:10:08So Silvena became the fastest woman on the board -
1:10:08 > 1:10:12and to think she's such a relaxed, calm and timid person(!)
1:10:12 > 1:10:15Up next, it's Galton Blackiston with a lovely lamb dish
1:10:15 > 1:10:17and yet another beautiful pullover.
1:10:17 > 1:10:19- Great to have you back on the show. - Thank you.
1:10:19 > 1:10:20What are we cooking, then?
1:10:20 > 1:10:22We are dealing with this -
1:10:22 > 1:10:23this is a double loin of lamb.
1:10:23 > 1:10:25The centre of the lamb...
1:10:25 > 1:10:28Now this is your Barnsley chop, which would be cut...
1:10:28 > 1:10:30Absolutely. Cut across it, it would be a Barnsley chop.
1:10:30 > 1:10:32At home, I'd tend to do it a bit longer,
1:10:32 > 1:10:34so that you can do nice, long slices.
1:10:34 > 1:10:37This will feed about, what, four people nicely.
1:10:37 > 1:10:39Yeah, OK. So you're going to sit that on a bed of veg.
1:10:39 > 1:10:41- I'm sitting it on a bed of veg. - Lots of garlic.
1:10:41 > 1:10:43Lots of garlic, cos I like to serve the garlic with it.
1:10:43 > 1:10:46We've got some carrots, celery, some onions,
1:10:46 > 1:10:49lots of garlic, mint and rosemary in there.
1:10:49 > 1:10:50- Absolutely.- OK.
1:10:50 > 1:10:52What I'm going to do with this, sometimes,
1:10:52 > 1:10:54there is a skin which is on the very outside of the lamb,
1:10:54 > 1:10:55and I sometimes take that off.
1:10:55 > 1:10:58But at home, would I do it? No, I wouldn't.
1:10:58 > 1:11:00What would people be asking for? If they're going to do this,
1:11:00 > 1:11:02what would they be asking from the butcher?
1:11:02 > 1:11:03What is the cut?
1:11:03 > 1:11:05Yeah, it's a loin of lamb. A loin of lamb on the bone.
1:11:05 > 1:11:08- Yeah.- You don't want the rack end, you want the loin end.
1:11:08 > 1:11:09Or if you ask for a short saddle.
1:11:09 > 1:11:12- A short saddle, absolutely. - A short saddle on the bone.
1:11:12 > 1:11:13Give it a good seasoning
1:11:13 > 1:11:16and give it a good coating in the pan.
1:11:16 > 1:11:19Whilst that is on, what I'm going to do is...
1:11:19 > 1:11:21Of course, you two have a connection, now.
1:11:21 > 1:11:23Obviously, Great British Menu and all that.
1:11:23 > 1:11:25But you're now a mentor, is that right?
1:11:25 > 1:11:30Yes, I've gone to the height of mentoring.
1:11:30 > 1:11:32But I mean, it's a fantastic programme -
1:11:32 > 1:11:34- Galton, you've been on it. - Absolutely.
1:11:34 > 1:11:38It starts on Tuesday at six o'clock, the new series, for...
1:11:38 > 1:11:39I think it's about five weeks.
1:11:39 > 1:11:41Is that a little plug that you've just done?
1:11:41 > 1:11:44Well, you know, we've got to carry the baton, pass it on.
1:11:44 > 1:11:45It's a fantastic programme.
1:11:45 > 1:11:47Not as good as Saturday Kitchen, obviously.
1:11:47 > 1:11:49But...but it's only on once a week, Saturday Kitchen.
1:11:49 > 1:11:51This is on all week. So...
1:11:51 > 1:11:53Your chef's doing it as well, isn't he?
1:11:53 > 1:11:55Yeah, well, my head chef is doing it, Richard.
1:11:55 > 1:11:58It's moved on a level since I did it, I think.
1:11:58 > 1:12:02You have now got three chefs competing for two places.
1:12:02 > 1:12:05- Right.- And it's very intense, it's a great programme.
1:12:05 > 1:12:08Run through what we are doing, here, cos we've missed some of this.
1:12:08 > 1:12:11What I'm doing here is I'm going to roast these shallots.
1:12:11 > 1:12:14You could do these hours before, if you want, even the day before.
1:12:14 > 1:12:17You roast them in tinfoil, with a bit of olive oil,
1:12:17 > 1:12:20some thyme, rosemary, seasoning,
1:12:20 > 1:12:22and you cook them until they are very soft in a moderate oven.
1:12:22 > 1:12:25- Yeah.- OK? Like so...
1:12:25 > 1:12:29So, we wrap it up like that. Put them on a tray, put them in.
1:12:29 > 1:12:31What it does, by roasting any vegetable,
1:12:31 > 1:12:34it obviously intensifies the flavour of them.
1:12:34 > 1:12:37- Right.- And brings out the natural sweetness of the shallots.
1:12:37 > 1:12:43So in here, I've got one which we've done.
1:12:43 > 1:12:45- Yeah.- And you'll see...
1:12:45 > 1:12:47You can prep these in advance, can't you?
1:12:47 > 1:12:50These are my favourite vegetable. These are now soft.
1:12:50 > 1:12:52You can serve them like this, you can puree them,
1:12:52 > 1:12:54or you can glaze them, which is what I'm going to do.
1:12:54 > 1:12:56Glaze them - talking of glazing, I'll get that on.
1:12:56 > 1:12:59Now, this lamb has got a nice bit of colour going on, there.
1:12:59 > 1:13:00You want that in the oven?
1:13:00 > 1:13:03That's going to go onto there, and then into the oven.
1:13:03 > 1:13:06I'll give it a quick go. Like that.
1:13:06 > 1:13:10And I use the vegetables as a sort of trivet to roast them on,
1:13:10 > 1:13:13and then you could, if you really wanted to,
1:13:13 > 1:13:15make a soup out of the vegetables in the bottom.
1:13:17 > 1:13:18That's quite good.
1:13:18 > 1:13:20We'll put that in there.
1:13:20 > 1:13:22So that wants to go in at what temperature?
1:13:22 > 1:13:25- About 200, 400, Gas Mark 6... - Right.- ..I would say.
1:13:25 > 1:13:28Now, that's perfect. You've got in there some...
1:13:28 > 1:13:32- Sorrel.- Sorrel, yeah, yeah, and you've got chervil in there.
1:13:32 > 1:13:34I'm just going to blanch this parsley...
1:13:34 > 1:13:37Sorrel is fantastic, cos it's coming into season, right now.
1:13:37 > 1:13:39Exactly, this time of year, great with salmon, great with meat,
1:13:39 > 1:13:42- that sort of thing. - Sorry - what is sorrel?
1:13:42 > 1:13:43- Do I eat...?- It's a herb. - HEATHER:- A weed.
1:13:43 > 1:13:45- Is it? - It's that stuff, that's what it is.
1:13:45 > 1:13:47I've never met a sorrel. Hello!
1:13:47 > 1:13:49- HEATHER:- Can you buy it in the greengrocer's?
1:13:49 > 1:13:50Sorrel, you can fry it.
1:13:50 > 1:13:53It's used in a classic dish, which is salmon with sorrel.
1:13:53 > 1:13:55- Just with cream...- Oh...
1:13:55 > 1:13:56A very French dish.
1:13:56 > 1:13:59- HEATHER:- It's sour. - Very sour.
1:13:59 > 1:14:01- GLYNN:- James, what Heather was asking
1:14:01 > 1:14:04is could you just buy it in a supermarket or greengrocer's?
1:14:04 > 1:14:05You can certainly...
1:14:05 > 1:14:08It is a very seasonal product.
1:14:08 > 1:14:12This time of year, you probably can get it in big supermarkets
1:14:12 > 1:14:14or...or greengrocer's.
1:14:14 > 1:14:15Some people call it vinegar leaf.
1:14:15 > 1:14:18Would you be able to get it in Birmingham? I don't know.
1:14:18 > 1:14:21You wouldn't forage your own,
1:14:21 > 1:14:23as we were discussing earlier, Galton.
1:14:23 > 1:14:24Rhubarb, is that rhubarb?
1:14:24 > 1:14:27It's very acidic, it's great with fish, as James was saying.
1:14:27 > 1:14:30I'm just going to quickly blanch this parsley,
1:14:30 > 1:14:33cos you don't want to lose the wonderful green colour on it, OK?
1:14:33 > 1:14:36- Like so.- The green colour's going to help with our puree?
1:14:36 > 1:14:38Yeah, this is a herb puree we're doing.
1:14:38 > 1:14:42Again, you can make the herb puree in advance.
1:14:42 > 1:14:45Which is the stuff that I'm placing in the blender, now.
1:14:45 > 1:14:47Liking this.
1:14:47 > 1:14:50This is your spinach, the shallots, garlic,
1:14:50 > 1:14:53sorrel, chervil in there, which is, like, this aniseed stuff.
1:14:53 > 1:14:54You could put mint in there,
1:14:54 > 1:14:56you could put chives in there, if you wanted to.
1:14:56 > 1:14:58You could ring the changes, do what you want.
1:14:58 > 1:15:03But what you do want is this vibrant colour and strongly herby sauce.
1:15:03 > 1:15:05And you get that mainly from blanching the parsley
1:15:05 > 1:15:06that you've got there.
1:15:06 > 1:15:07Don't overcook your veg,
1:15:07 > 1:15:09don't overcook your herbs, like that.
1:15:09 > 1:15:14- Yeah.- Now, the cream, just a splash of cream in the top.
1:15:14 > 1:15:16- Standing away. - You can do that one.
1:15:16 > 1:15:19Regular viewers will know this went everywhere
1:15:19 > 1:15:20with my bisque, last week.
1:15:20 > 1:15:22Give it a quick blitz.
1:15:22 > 1:15:23- WHIRRING - A little go, a little go.
1:15:23 > 1:15:25Right.
1:15:25 > 1:15:26Now, the more we blend it...
1:15:28 > 1:15:29..the greener it becomes.
1:15:29 > 1:15:32So you don't turn it off after ten seconds.
1:15:32 > 1:15:35Now, in this pan...
1:15:36 > 1:15:39..we are just going to colour up some of these shallots.
1:15:43 > 1:15:44Now, you've been busy, recently,
1:15:44 > 1:15:48cos I was driving through Norfolk, I kept seeing signs everywhere.
1:15:48 > 1:15:50What is this "Grow for Galton" business?
1:15:50 > 1:15:52Growing for Galton is the way forward!
1:15:52 > 1:15:54- Right.- What we're doing,
1:15:54 > 1:15:57in conjunction with a local farmer mate of mine,
1:15:57 > 1:15:59who is a massive potato grower,
1:15:59 > 1:16:02he is growing varieties of potatoes for me.
1:16:02 > 1:16:06- Right.- So, we are trying new varieties...
1:16:06 > 1:16:08- That's perfect, by the way. - Yeah.
1:16:08 > 1:16:09We're trying new varieties,
1:16:09 > 1:16:12we've got a wonderful, very new variety called a Jazzy potato.
1:16:12 > 1:16:16It's a little new potato. It's absolutely delicious.
1:16:16 > 1:16:19And he's growing it for Morston,
1:16:19 > 1:16:21and also doing different varieties,
1:16:21 > 1:16:23like Melody, which is a new one, Fontaine...
1:16:23 > 1:16:26- Right.- And they are good for mashing and all that sort of thing.
1:16:26 > 1:16:29You know, if this works really well for us,
1:16:29 > 1:16:32we'll go on to new-season carrots, peas...
1:16:32 > 1:16:33- Right.- All that sort of thing.
1:16:33 > 1:16:35You just want signs all over the place.
1:16:35 > 1:16:37I do, saying "Grow for Galton".
1:16:37 > 1:16:39It's not just you that's busy.
1:16:39 > 1:16:40It's Dad, because he's got...
1:16:40 > 1:16:43My dad! Oh, dear...
1:16:43 > 1:16:45If you don't mind me saying, how old is your dad?
1:16:45 > 1:16:50- Cos this is important... - My dad is 83 on May 31st
1:16:50 > 1:16:53and on May 31st, he is jumping out of an aeroplane.
1:16:53 > 1:16:54GASPING
1:16:54 > 1:16:55He did this three years ago,
1:16:55 > 1:16:57and I thought he'd get it out of his system.
1:16:57 > 1:16:59- Any reason why?- He raises money for the air ambulance.
1:16:59 > 1:17:02- It's a fantastic cause. - Fantastic, yeah.
1:17:02 > 1:17:03But he did this three years ago,
1:17:03 > 1:17:06and I thought he'd got it out of his system, but obviously not, so...
1:17:06 > 1:17:08Thought it was a phase he was going through.
1:17:08 > 1:17:11- Basically, you just push through a sieve.- Yeah.
1:17:11 > 1:17:12You don't have to, but I like to.
1:17:12 > 1:17:15If in doubt, push it through a sieve.
1:17:15 > 1:17:17- Do you want to do the lamb and I'll do that?- Yeah.
1:17:17 > 1:17:21And then season it, and then this lamb has been rested.
1:17:21 > 1:17:24This has had about 30 to 35 minutes,
1:17:24 > 1:17:27it's perfectly pink lamb.
1:17:27 > 1:17:29You must rest it.
1:17:29 > 1:17:30I like carving it like this,
1:17:30 > 1:17:33- which is slightly different, I suppose.- Yeah.
1:17:33 > 1:17:35And I like cooking it on the bone,
1:17:35 > 1:17:38because I think you get extra flavour from it.
1:17:38 > 1:17:39So, you've got the nice shallots, there.
1:17:39 > 1:17:41They have been glazed.
1:17:41 > 1:17:44- Perfect, perfect lamb. - Then your little puree -
1:17:44 > 1:17:46want me to do this thing, just to keep you happy?
1:17:46 > 1:17:47Go on, go on, see if you can.
1:17:47 > 1:17:49See if you can do it like Glynn does it.
1:17:49 > 1:17:51LAUGHTER
1:17:51 > 1:17:52That's it, you've got it!
1:17:52 > 1:17:54Look at that.
1:17:54 > 1:17:58Now, that lamb is absolutely perfectly cooked.
1:17:58 > 1:18:00I would just pour all the sauce on it.
1:18:00 > 1:18:03Then we have the shallots, just to go on the side.
1:18:03 > 1:18:08If you wanted to put some garlic on it, you could do, but...
1:18:08 > 1:18:11It's simple, it is an Easter-y dish.
1:18:11 > 1:18:14- Got a little bit of garlic, there. There you go.- Perfect.
1:18:14 > 1:18:16And I'll tell you what, it eats beautifully,
1:18:16 > 1:18:17and that's the main thing.
1:18:17 > 1:18:20- A little bit of sauce over the top. - A bit of sauce over the top.
1:18:20 > 1:18:22Easy as that. Remind us what that is again.
1:18:22 > 1:18:26Double loin of lamb, roasted shallots, herb puree...
1:18:26 > 1:18:29- Easter.- Do you want a little bit of liquorice dust on it?
1:18:29 > 1:18:30Where is it? Bring it on!
1:18:30 > 1:18:32LAUGHTER Look at that.
1:18:32 > 1:18:34James has put it in his back pocket, hasn't he?
1:18:37 > 1:18:39Don't forget, underneath the lamb,
1:18:39 > 1:18:41you've got the nice fillet that you can use as well.
1:18:41 > 1:18:43- Very important. - That is the chef's bit.
1:18:43 > 1:18:46There we go, have a seat over here.
1:18:46 > 1:18:47- Dive in, tell us what you think. - Lovely.
1:18:47 > 1:18:49I love your chefs' turn of phrase -
1:18:49 > 1:18:51- "It eats beautifully." - It eats beautifully.
1:18:51 > 1:18:53"How does it eat?" "It eats beautifully."
1:18:53 > 1:18:56Important to keep the fat on there, as well, isn't it, really?
1:18:56 > 1:18:57Very much so.
1:18:57 > 1:19:00- Oh, I love a bit of shallot. - Dive into that. But the puree,
1:19:00 > 1:19:02- I suppose it works well with fish... - It does.
1:19:06 > 1:19:09When he carved that lamb, my stomach literally rumbled.
1:19:09 > 1:19:12Great-looking food from a great-looking chef.
1:19:12 > 1:19:14Now, when Joanne Froggatt came to the studio
1:19:14 > 1:19:16to face her food heaven or food hell,
1:19:16 > 1:19:17her top choice was chocolate,
1:19:17 > 1:19:19but would she have to cope with coriander?
1:19:19 > 1:19:20Let's find out.
1:19:20 > 1:19:22Joanne, just to remind you, food heaven,
1:19:22 > 1:19:24if you are not looking at it already...
1:19:24 > 1:19:27Eyes are like a rabbit in headlights!
1:19:27 > 1:19:29A chocolate egg, which could be transformed
1:19:29 > 1:19:31into a lovely dark-chocolate mousse
1:19:31 > 1:19:33with a chocolate tuile, turned into a box,
1:19:33 > 1:19:35with...what else have we got?
1:19:35 > 1:19:36A little whipped cream,
1:19:36 > 1:19:39flavoured with vanilla and a few raspberries on the top.
1:19:39 > 1:19:41- That's right.- Alternatively, it could be over there.
1:19:41 > 1:19:43Bunches and bunches
1:19:43 > 1:19:44and bunches of coriander.
1:19:44 > 1:19:47- Hm.- Transformed into a monkfish curry with some coriander
1:19:47 > 1:19:49and coriander seed poppadoms.
1:19:49 > 1:19:53Now, we know what our viewers wanted at home. 2-1 to heaven.
1:19:53 > 1:19:57- Yeah.- Did these guys change their mind throughout the show?
1:19:57 > 1:19:59- I don't know.- Oh...
1:19:59 > 1:20:01If I say that Nicki stuck with you...
1:20:01 > 1:20:02- It is Easter. - Nicki stuck with you.
1:20:02 > 1:20:06- But unfortunately, all the boys stuck together...- Oh...
1:20:06 > 1:20:09- I knew it! I knew it!- Unfortunately, you're having monkfish, love.
1:20:09 > 1:20:10I knew the boys would go for curry.
1:20:10 > 1:20:12- You can take that home with you, there you go.- Thank you!
1:20:12 > 1:20:15- Put it there. - We'll start off with our monkfish.
1:20:15 > 1:20:18What I'm going to first of all do is just quickly toast off
1:20:18 > 1:20:21our coriander seeds, I'll tell you, before we crush them.
1:20:21 > 1:20:23Literally toast them off in a dry pan,
1:20:23 > 1:20:27just to get the flavours out of there.
1:20:27 > 1:20:30Antonio is basically just going to literally crush those up.
1:20:30 > 1:20:32- Wonderful. - They are going to go into there.
1:20:32 > 1:20:35What we're going to do is make our own poppadoms.
1:20:35 > 1:20:37To do that, you need crushed coriander seeds...
1:20:37 > 1:20:39- Oh, the smell, wonderful. - Yeah - we've got gram flour.
1:20:39 > 1:20:41You can use chickpea flour, which we've got in here.
1:20:41 > 1:20:42Then you take some water,
1:20:42 > 1:20:44mix that together with coriander seeds,
1:20:44 > 1:20:46a bit of chopped coriander, please, Tristan.
1:20:46 > 1:20:48- Yeah.- Then we are going to deep-fry them.
1:20:48 > 1:20:50All right? So, making your own poppadoms.
1:20:50 > 1:20:52I can see you're really impressed with this so far(!)
1:20:52 > 1:20:54Where has the chocolate egg gone?
1:20:54 > 1:20:56- Not interested unless it's chocolate.- All right, OK.
1:20:56 > 1:20:58Literally just put the oil in there.
1:20:58 > 1:20:59Now, for our monkfish,
1:20:59 > 1:21:02going to start off with our puree, first of all -
1:21:02 > 1:21:05or, rather, our marinade - for our monkfish.
1:21:05 > 1:21:09We've got some garlic, four cloves of garlic, some salt.
1:21:09 > 1:21:12Get all that garlic out of there.
1:21:12 > 1:21:14Then some ginger, which we are...
1:21:14 > 1:21:16Just going to take this root ginger like that.
1:21:16 > 1:21:20Ginger is, funnily enough, when it goes wrinkled, don't buy it.
1:21:20 > 1:21:23Make sure it is nice and smooth, like that, the smooth skin.
1:21:23 > 1:21:26Wrinkled means it's literally gone old and it's dried out,
1:21:26 > 1:21:28so make sure you buy it with a smooth skin.
1:21:28 > 1:21:32A bit of ginger, that goes on there. Lid on, quickly blitz this.
1:21:32 > 1:21:35Don't want very long, just quickly blitz it,
1:21:35 > 1:21:37so it's nice and chopped.
1:21:37 > 1:21:39There you go - take this out.
1:21:39 > 1:21:41I'll do that again.
1:21:41 > 1:21:43Haven't quite got that enough...
1:21:43 > 1:21:44There you go.
1:21:44 > 1:21:47Then we'll remove this out of here
1:21:47 > 1:21:51and place it in a bowl with a little bit of lemon juice.
1:21:51 > 1:21:54You can see the boys there, making our little poppadoms.
1:21:54 > 1:21:56Very simple to make, really.
1:21:56 > 1:21:57Well...
1:21:57 > 1:21:59LAUGHTER
1:21:59 > 1:22:01We'll soon find out!
1:22:01 > 1:22:02I don't know what Tristan did in rehearsal.
1:22:02 > 1:22:05But he's had practice, now. But anyway, there we go.
1:22:05 > 1:22:07A little bit of lemon juice.
1:22:07 > 1:22:09- Can you pass me some olive oil? - Yeah.- There we go.
1:22:09 > 1:22:11- That one?- Yeah, that's the one. A bit of olive oil.
1:22:11 > 1:22:15- That's going to go in there as well. - I'll give him the poppadoms...
1:22:15 > 1:22:17Then we've got our monkfish. Anglerfish, monkfish...
1:22:17 > 1:22:19Use a lot of this in Italy, don't they?
1:22:19 > 1:22:21- Yeah.- Yeah, this stuff. It's fantastic.
1:22:21 > 1:22:22What do you call it over there?
1:22:22 > 1:22:24- Scampi.- Scampi.
1:22:24 > 1:22:26LAUGHTER
1:22:26 > 1:22:28You've done that to wind me up!
1:22:28 > 1:22:30Scampi - but that is what we used to do over here.
1:22:30 > 1:22:31I know, I know.
1:22:31 > 1:22:33We used to do that, we used to destroy this
1:22:33 > 1:22:36by covering it in breadcrumbs and stuff like that.
1:22:36 > 1:22:37Scampi...
1:22:37 > 1:22:39But you've got a nice little monkfish
1:22:39 > 1:22:41which we're going to chop up.
1:22:41 > 1:22:4360% waste on a whole monkfish, which is why...
1:22:43 > 1:22:45- Coda di rospo.- Coda di rospo.
1:22:45 > 1:22:48This is why it's actually quite expensive, nowadays.
1:22:48 > 1:22:50But it used to be cheap, cos literally,
1:22:50 > 1:22:52the head is about 60% of the whole entire fish.
1:22:52 > 1:22:54- Really?- Huge, great big thing.
1:22:54 > 1:22:56All we are going to do is just marinade this slightly.
1:22:56 > 1:23:01- Yes. - And then fry this off in a hot wok.
1:23:01 > 1:23:03- This is where you've got to do some work, Joanne.- Oh, OK.
1:23:03 > 1:23:06- There you go.- Got to stir it. - You keep mixing that.
1:23:08 > 1:23:10There we go, mix that around.
1:23:10 > 1:23:14- I'll get you a spoon. - Right.
1:23:14 > 1:23:17- Thank you.- Don't burn my spatula. - OK.
1:23:17 > 1:23:18Just give that a quick mix,
1:23:18 > 1:23:21then we're going to turn our attention to the coriander.
1:23:21 > 1:23:23Not going to put the coriander in yet.
1:23:23 > 1:23:25But you've got the coriander root.
1:23:25 > 1:23:27Now, you can see the boys, look at that.
1:23:27 > 1:23:28Poppadom, nice and thin.
1:23:28 > 1:23:31Is that to your standard, Chef? Are you all right with that?
1:23:31 > 1:23:35- Soon find out when it's deep-fried, anyway.- Yeah. Let me see.
1:23:35 > 1:23:37Turn the fryer up a bit.
1:23:37 > 1:23:39They do look quite nice, actually. They do look good.
1:23:39 > 1:23:42And you deep-fry them like that, you see?
1:23:43 > 1:23:45The oil has gone up a bit...
1:23:45 > 1:23:47You'll never buy your poppadoms in again.
1:23:47 > 1:23:50- You'll never buy them again. - Exactly. Never buy them again.
1:23:50 > 1:23:53In we go with the coriander root, that's going to go in
1:23:53 > 1:23:55while you're frying that off.
1:23:55 > 1:23:56There you go.
1:23:56 > 1:23:58In we go with the chilli.
1:24:00 > 1:24:04A little bit of that. Lid on, give this a quick blitz.
1:24:05 > 1:24:06So, we use the entire root
1:24:06 > 1:24:10and we are using the coriander seeds and the coriander itself,
1:24:10 > 1:24:11the top one.
1:24:11 > 1:24:13We throw that lot in now.
1:24:14 > 1:24:15So, that goes in.
1:24:16 > 1:24:18In we go. Give it a quick mix around.
1:24:18 > 1:24:20Just turn that up a bit.
1:24:20 > 1:24:24Now, at this point, we're going to pop in some tomato,
1:24:24 > 1:24:26tinned tomatoes.
1:24:26 > 1:24:28You do a bit of cooking at home, don't you?
1:24:28 > 1:24:29I do a little bit, yeah. I do a bit.
1:24:29 > 1:24:31I'm not very good, got to say.
1:24:31 > 1:24:33LAUGHTER
1:24:33 > 1:24:35I can stir things, but...
1:24:35 > 1:24:38There you go, a little bit of water.
1:24:38 > 1:24:41And we basically just bring that to the boil.
1:24:41 > 1:24:43You can leave that for a sec, put the lid on.
1:24:43 > 1:24:46- And look at our poppadoms, you see? - They are popping.
1:24:46 > 1:24:47See, look at that. Poppadoms.
1:24:47 > 1:24:51The idea is not to make it... not to make the oil too hot,
1:24:51 > 1:24:53cos otherwise, they'll burn.
1:24:53 > 1:24:57But also, if they're thin enough, THIN enough...
1:24:57 > 1:24:58I'm working on it!
1:24:58 > 1:25:02When they are nice and THIN, THIN, you can get them so they actually
1:25:02 > 1:25:04bubble in the centre, that's when you get that bubble.
1:25:04 > 1:25:06Alternatively, they'll look like a deep-fried scone.
1:25:06 > 1:25:09- Look, look. - They're thin, they're nice.
1:25:09 > 1:25:11They're getting there, they're getting there.
1:25:11 > 1:25:13Slowly but surely.
1:25:13 > 1:25:16It's going to be food heaven by the time I'm finished.
1:25:16 > 1:25:18Right, so, final bit for our sort of curry.
1:25:18 > 1:25:20This is a coconut sort of curry.
1:25:20 > 1:25:23Sorry, not coconut - a little bit of yoghurt.
1:25:23 > 1:25:25Some chopped coriander, plenty of chopped coriander,
1:25:25 > 1:25:27as well, for this one.
1:25:27 > 1:25:29And the idea is with these poppadoms,
1:25:29 > 1:25:31we cook them in batches as well.
1:25:31 > 1:25:33- If you are doing these in a fryer... - Next, please.
1:25:33 > 1:25:35- Next, please! - Yes, Chef. Coming, Chef.
1:25:35 > 1:25:37Here we go.
1:25:37 > 1:25:38If you are just switching on,
1:25:38 > 1:25:40Antonio Carluccio is cooking Indian food.
1:25:40 > 1:25:42There we go, a new series, I'm telling you.
1:25:42 > 1:25:44Antonio is in your kitchen. There you go, Chef.
1:25:44 > 1:25:47Right, now, if you look in here, you can see our fish.
1:25:49 > 1:25:51That does look nice, to be fair. I love monkfish, so...
1:25:51 > 1:25:54Should be cooking away nicely. Not quite finished, yet,
1:25:54 > 1:25:56cos then, if I take the yoghurt...
1:25:56 > 1:25:57Throw them in as well...
1:25:58 > 1:26:01Very complex, curry and all of that.
1:26:01 > 1:26:03The spices are unbelievable.
1:26:03 > 1:26:05Some of the spices in curries can be quite complex.
1:26:05 > 1:26:07I think this is pretty straightforward,
1:26:07 > 1:26:09with the coriander seeds and that sort of stuff,
1:26:09 > 1:26:11but you do need to toast them off beforehand,
1:26:11 > 1:26:14and then, what I like to do as well, with coriander,
1:26:14 > 1:26:15is I like to cook out the coriander.
1:26:15 > 1:26:17I know you use a lot of coriander...
1:26:17 > 1:26:19- Not so much in Italy... - Not any more.
1:26:19 > 1:26:23Used to be used about 300, 400 years ago.
1:26:23 > 1:26:25You had the cooking of Bartolomeo Scappi,
1:26:25 > 1:26:28the cook of the popes.
1:26:28 > 1:26:29- Yeah.- And he was using that.
1:26:29 > 1:26:32Then it disappeared - I don't know why.
1:26:32 > 1:26:35- But you used to have a lot. - Oh, yes.
1:26:35 > 1:26:38It makes now a little appearance again here and there,
1:26:38 > 1:26:41but it is not popular.
1:26:41 > 1:26:46Salt, black pepper, lemon juice... There you go.
1:26:46 > 1:26:50So, a bit of that, and all we do now is just give it a quick stir.
1:26:50 > 1:26:53- You can give it a quick start.- OK. - I'll get a spoon.
1:26:53 > 1:26:56- Next, please.- Next, please!
1:26:56 > 1:26:57Do you want it thin or what?!
1:26:57 > 1:26:59Like a production line, it's brilliant.
1:26:59 > 1:27:01- Here we go. - That's it, give it a quick stir.
1:27:01 > 1:27:03We've got our poppadoms, that I have got here.
1:27:03 > 1:27:04Take this one, here.
1:27:04 > 1:27:06- Look at those. - Paper-thin.
1:27:06 > 1:27:10There you go. And then, if I grab some of this curry...
1:27:10 > 1:27:12I can then lift it out.
1:27:12 > 1:27:13So, you can do this with monkfish...
1:27:13 > 1:27:16Not that you're going to cook it at home, are you?
1:27:16 > 1:27:18You hate coriander - don't know why I'm talking to you.
1:27:18 > 1:27:19Well, just in case, you know.
1:27:22 > 1:27:24- You could, if you want to. - If I wanted, yes.
1:27:24 > 1:27:26Do it with different types of fish as well,
1:27:26 > 1:27:28a bit of chicken, as well, if you wanted to.
1:27:28 > 1:27:30Switch that off.
1:27:30 > 1:27:34Then we've got the poppadoms that sit on the side.
1:27:34 > 1:27:37There you go - well, dive into that, see what you think.
1:27:37 > 1:27:38Right...
1:27:39 > 1:27:41- Perfect.- Be brave. It's not that bad.
1:27:41 > 1:27:45OK. I will, I will, I'll go for it.
1:27:45 > 1:27:49Guys, do you want to bring over the glasses, please?
1:27:49 > 1:27:50Right...
1:27:52 > 1:27:54And to go with this, Peter has chosen -
1:27:54 > 1:27:57quite unusual - Tingleup.
1:27:57 > 1:27:59What do you think?
1:27:59 > 1:28:01- It's actually really nice. - Oh, thanks very much!
1:28:01 > 1:28:03LAUGHTER
1:28:03 > 1:28:05You sound surprised, anyway! It's brilliant, isn't it?
1:28:05 > 1:28:07You can really taste the lemon. It's really good.
1:28:07 > 1:28:09It goes in right at the last minute. Don't forget that yogurt.
1:28:14 > 1:28:17I think Joanne was being polite about her hell dish, there.
1:28:17 > 1:28:19She took one mouthful and just backed away.
1:28:19 > 1:28:21Well, I'm afraid that's it for this week's Best Bites.
1:28:21 > 1:28:23I hope you've enjoyed taking a look back
1:28:23 > 1:28:26at some of the delicious recipes that we picked out for you today.
1:28:26 > 1:28:28Have a great week. We'll see you soon.