0:00:02 > 0:00:05Good morning. Spring is in the air, so over the next 90 minutes,
0:00:05 > 0:00:08we're going to serve up some seriously mouthwatering spring fare.
0:00:08 > 0:00:10All you have to do is sit back and enjoy
0:00:10 > 0:00:13today's helping of Saturday Kitchen Best Bites.
0:00:32 > 0:00:34Welcome to the show.
0:00:34 > 0:00:36Don't go anywhere because we've got talented chefs,
0:00:36 > 0:00:39serving up top class food for an array of celebrities,
0:00:39 > 0:00:42who are eagerly waiting with their knives and forks at the ready.
0:00:42 > 0:00:46Coming up on today's show, James Martin serves up his chefy
0:00:46 > 0:00:49take on a banana split for Sally Gunnell,
0:00:49 > 0:00:51Donna Hay whips up a burger with a difference -
0:00:51 > 0:00:55she wraps the burgers in pancetta and pan-fries, before serving them
0:00:55 > 0:00:59with tarragon mayonnaise, resulting in a burger that is sure to impress.
0:00:59 > 0:01:03Jason Atherton is here with a magnificent mullet dish.
0:01:03 > 0:01:05The red mullet is simply seasoned and roasted,
0:01:05 > 0:01:08but it's all in the accompaniments - as he serves it up with
0:01:08 > 0:01:12spicy peppers, candied aubergine and aubergine crisps.
0:01:12 > 0:01:14And at the Omelette Challenge hobs today,
0:01:14 > 0:01:17we have a Brummie battle, as Glynn Purnell takes on Aktar Islam,
0:01:17 > 0:01:19and both are here with an intention to win.
0:01:19 > 0:01:21And then, it's over to Nigel Howarth,
0:01:21 > 0:01:24who is serving up a delicious duck dish.
0:01:24 > 0:01:27As well as pan-frying a duck breast, he also confits a duck leg.
0:01:27 > 0:01:30He rolls the picked meat in spring roll pastry and
0:01:30 > 0:01:33he serves up with a spicy red cabbage and mead syrup.
0:01:33 > 0:01:37And finally, comedian Matt Lucas faces his food heaven or food hell.
0:01:37 > 0:01:40Did he get his food heaven - stir-fried chicken and broccoli
0:01:40 > 0:01:44with noodles, or his food hell - asparagus, pea and parsley broth,
0:01:44 > 0:01:47with sauteed asparagus and soft-boiled egg?
0:01:47 > 0:01:50You can find out what he got at the end of the show. But first,
0:01:50 > 0:01:53over to a chef who trained under Gordon Ramsay, Gary Rhodes
0:01:53 > 0:01:54and Marcus Wareing,
0:01:54 > 0:01:57but now spends his time in his own restaurants in Padstow.
0:01:57 > 0:01:59It's the amazing Paul Ainsworth,
0:01:59 > 0:02:01who is making the most of his local seafood.
0:02:01 > 0:02:04We've got mussels on the menu, from the brilliant Paul Ainsworth.
0:02:04 > 0:02:08- So you're going to do Asian-style mussels for this one?- Yes. We are.
0:02:08 > 0:02:10OK. What are we going to do with them, then?
0:02:10 > 0:02:14Some beautiful chilli, pickled ginger, palm sugar,
0:02:14 > 0:02:16fresh lemon grass.
0:02:16 > 0:02:19We've got a lovely fish stock, some coconut milk, basil and coriander.
0:02:19 > 0:02:21- Some lime leaves as well. - Kaffir lime leaves.
0:02:21 > 0:02:24- We're going to make the sauce for this as well.- Yes.- First of all.
0:02:24 > 0:02:28So you can explain... Cos we're going to leave that cooking and then we're going to go back to it.
0:02:28 > 0:02:31Absolutely. So the idea with this is,
0:02:31 > 0:02:34and that's why we're serving the lovely char-grilled toast,
0:02:34 > 0:02:38is that all of the shallots and the chillies and everything are
0:02:38 > 0:02:41- going to be in the broth.- Yeah. - And they go inside the mussels.
0:02:41 > 0:02:45- OK. There's your shallots.- Lovely. Thank you.- There we go.
0:02:45 > 0:02:48And they go inside the mussels, but then, you're left at the end
0:02:48 > 0:02:51of it with this lovely broth, which you then mop up with the toast.
0:02:51 > 0:02:53Right. So, it's like moules mariniere, but not.
0:02:53 > 0:02:55- Yeah, absolutely.- Yeah.
0:02:55 > 0:02:59And we've got nice fragrant basil, coriander.
0:02:59 > 0:03:01So we start the shallots off, chillies off,
0:03:01 > 0:03:04and everything sort of at the beginning, just to soften them.
0:03:04 > 0:03:07- Yeah.- A little bit of water as well, just a little bit,
0:03:07 > 0:03:10just so it doesn't catch. We want to kind of cook it without colour.
0:03:10 > 0:03:13A little bit of seasoning in at the beginning as well.
0:03:13 > 0:03:16- Not too much, cos we're going to finish the seasoning with soy.- Yeah.
0:03:16 > 0:03:18Now, for those people who haven't been to Padstow,
0:03:18 > 0:03:22you've got a fantastic selection of restaurants down there as well.
0:03:22 > 0:03:24You're in the mix, you've got Rick Stein there,
0:03:24 > 0:03:26- you've got, just over the water, Nathan's Place as well.- Yeah.
0:03:26 > 0:03:30- What makes it so special down there? - I think, obviously, started by Rick.
0:03:30 > 0:03:32Yeah.
0:03:32 > 0:03:36And then, sort of, like, we've kind of moved in and even the local
0:03:36 > 0:03:39pubs and, sort of, other restaurants and cafes,
0:03:39 > 0:03:43everyone just sort of really upped their game.
0:03:43 > 0:03:46It's just a great community and I think the weather
0:03:46 > 0:03:51- and the, sort of, surf and it's a magical place.- Yeah.
0:03:51 > 0:03:54- Yeah, it really is.- Cos you know the area quite well down there as well.
0:03:54 > 0:03:56Oh, I love Cornwall.
0:03:56 > 0:03:59It's a really special place for me and my other half, actually.
0:03:59 > 0:04:02- And we're getting married there later this year.- Are you?
0:04:02 > 0:04:05- Down in Cornwall, there you go. - Summer in Cornwall, yeah.
0:04:05 > 0:04:07Got someone doing the catering for you?
0:04:07 > 0:04:11LAUGHTER We'll speak after the show!
0:04:11 > 0:04:14We'll see what the mussels are like.
0:04:14 > 0:04:19- And then we'll take it from there. - You've dug yourself a hole.
0:04:19 > 0:04:21I could do with this gig.
0:04:21 > 0:04:24So we've got the fresh ginger, so everything just going in.
0:04:24 > 0:04:27- So you use fresh ginger and pickled ginger?- And pickled ginger, yes.
0:04:27 > 0:04:30Get a lovely acidity off it. Both the gingers are nice.
0:04:30 > 0:04:32Now, you've put palm sugar in there.
0:04:32 > 0:04:34You can get it in two different guises.
0:04:34 > 0:04:37- You get the solid palm sugar, but also the liquid.- What is palm sugar?
0:04:37 > 0:04:39Can I ask?
0:04:39 > 0:04:42Basically, the sap from the sugar and they reduce it down and
0:04:42 > 0:04:45then it crystallises, like that.
0:04:45 > 0:04:47- Thank you.- So, it's just sort of a very pure form of sugar.
0:04:47 > 0:04:50And can you just get it in a normal shop?
0:04:50 > 0:04:54- Yeah, in a normal shop. - That I would have in my high street. - In a supermarket, yeah.
0:04:54 > 0:04:58- Can you?- Yeah, you can buy it in the supermarket. You can get the hard version,
0:04:58 > 0:05:00which you have to grate or chop up and put it in, or you can get
0:05:00 > 0:05:03- the liquid version, which you basically just spoon it in.- OK.
0:05:03 > 0:05:06- Oh, it's nice. - So, I've added the soy now.- OK.
0:05:06 > 0:05:08Which is lovely, so you get those lovely kind of Asian flavours
0:05:08 > 0:05:11and we've also got that seasoning happening in there now.
0:05:11 > 0:05:14I didn't know till this morning that it's not just Number 6,
0:05:14 > 0:05:15you've got, which has got the star.
0:05:15 > 0:05:18- You've got another restaurant as well.- Yeah. Absolutely.
0:05:18 > 0:05:22- Rojano's in the Square, so we bought that about four years ago.- Right.
0:05:22 > 0:05:24And I love it. It's quite an institution down there.
0:05:24 > 0:05:27- It's been a restaurant since the '70s.- Yeah.
0:05:27 > 0:05:31It was owned by a man called Stanley Rojano, hence the name.
0:05:31 > 0:05:34And yeah, I love it. It's a really kind of, sort of, chilled-out vibe.
0:05:34 > 0:05:38We do home-made pizzas, burgers, lovely pasta dishes.
0:05:38 > 0:05:41It's just a completely different sort of opposite end of the
0:05:41 > 0:05:45- scale to what we do at Number 6. - Very different.
0:05:45 > 0:05:47Right, so all of that's in there.
0:05:47 > 0:05:49- You've got some lemon grass in there as well.- Yeah.- OK.
0:05:49 > 0:05:52What about the lime leaves? Are you going to put these in whole?
0:05:52 > 0:05:55Yeah, I've got the lime leaves in there. Just torn them a little bit.
0:05:55 > 0:05:57Right. Cos you can buy these dried as well as fresh.
0:05:57 > 0:06:00These were the fresh ones, but generally, it's frozen,
0:06:00 > 0:06:03and then you can buy them dried as well.
0:06:03 > 0:06:07Yeah. And they freeze fine. If you buy them, you can just freeze them.
0:06:07 > 0:06:10So you can use them again and again when you're sort of doing
0:06:10 > 0:06:14these sort of style dishes. So I've added some stock in there, James.
0:06:14 > 0:06:18- Yeah.- Now, I've got one over here that we've made, because you now
0:06:18 > 0:06:19bring this to the boil.
0:06:19 > 0:06:23Now, you're using fish stock, or have you got chicken stock in there?
0:06:23 > 0:06:24Fish stock. Vegetable stock.
0:06:24 > 0:06:28You know, I'm using fish stock, but you could use chicken stock as well.
0:06:28 > 0:06:31It really doesn't matter. Just something quite light.
0:06:31 > 0:06:35You've got all this lovely fragrance from the lemon grass
0:06:35 > 0:06:36and the lime leaves.
0:06:36 > 0:06:40So we've got that. Now, we're going to add some coconut milk.
0:06:40 > 0:06:43And the coconut milk, for me, really kind of...
0:06:43 > 0:06:45As well as the other restaurants that you've got,
0:06:45 > 0:06:48there's something else I didn't know until this morning.
0:06:48 > 0:06:51- You used to work together, didn't you?- We did.
0:06:51 > 0:06:54Tom used to... We was working for Gary Rhodes.
0:06:54 > 0:06:57- Right. - And Tom was one of the bosses.
0:06:57 > 0:06:59- Oh, was he?- He was.
0:06:59 > 0:07:02I was sous-chef when Paul was a commis chef there and
0:07:02 > 0:07:05actually Paul was 18 years old and he still looks exactly the same now.
0:07:05 > 0:07:09That must be about 16 years ago, probably, was it?
0:07:09 > 0:07:11Yeah. I just moisturise well!
0:07:11 > 0:07:15- LAUGHTER - That's where I'm going wrong, chef!
0:07:15 > 0:07:18He can moisturise.
0:07:18 > 0:07:21So, I'm just adding the mussels in.
0:07:21 > 0:07:24And because we've made that lovely sauce,
0:07:24 > 0:07:25we can turn the heat up a little bit now,
0:07:25 > 0:07:28but, you know, sort of, like, you don't want it like when you add
0:07:28 > 0:07:32- white wine because I don't want to burn the sauce.- Yeah.
0:07:32 > 0:07:34I'm just after the steam, so I've turned the heat up.
0:07:34 > 0:07:37Now, these particular mussels that you've got here,
0:07:37 > 0:07:38they're from down in Cornwall.
0:07:38 > 0:07:41- The estuaries, that's predominantly where you get them from?- Right.
0:07:41 > 0:07:45An area called Porthilly. It's a lovely family-run business.
0:07:45 > 0:07:48- Lid.- Yeah, a lid, please, James. We've also got Austell Bay.
0:07:48 > 0:07:52- I'll get you a lid. - CRASHING AND CLATTERING
0:07:52 > 0:07:55- LAUGHTER - That's like me in my kitchen!
0:07:55 > 0:07:58- Trying to find a lid.- Yeah.
0:07:58 > 0:08:00What's happening?
0:08:00 > 0:08:03That works? No?
0:08:03 > 0:08:05Sorry, chef. I hid it.
0:08:05 > 0:08:07There we are. There we are.
0:08:07 > 0:08:11- Don't worry... - CRASHING AND CLATTERING
0:08:11 > 0:08:14- You want me to make these dishes simple?- We'll edit that bit out.
0:08:16 > 0:08:21- Right, so we've got a lid that fits. - Right.
0:08:21 > 0:08:24- And while that's happening, my bread's burnt.- Yeah.
0:08:24 > 0:08:28- Right. Rub it with garlic?- That's lovely, yeah, rub it with garlic.
0:08:28 > 0:08:30And now we're just going to chop some basil.
0:08:30 > 0:08:33And we're going to finish it with a bit more lime zest and
0:08:33 > 0:08:36- a bit of lime juice, so it's really lovely and fragrant.- OK.
0:08:36 > 0:08:39Now, obviously, there's so many restaurants down there,
0:08:39 > 0:08:41you've also got food festivals throughout the year as well.
0:08:41 > 0:08:44- Yeah.- When's the next one in Padstow? Is there one coming up?
0:08:44 > 0:08:47We have one in Padstow once a year, right at the beginning of December.
0:08:47 > 0:08:49- You've got to wait a long time for it then!- You have,
0:08:49 > 0:08:52but it's absolutely fantastic. Last year, Tom came.
0:08:52 > 0:08:55We have lots of great chefs that come down and it's literally
0:08:55 > 0:08:58started from nothing and now it's just phenomenal.
0:08:58 > 0:09:02We have about 40,000 people through Padstow over three days,
0:09:02 > 0:09:05so it really is a great festival.
0:09:05 > 0:09:07Takes you four days to find a car parking space(!)
0:09:07 > 0:09:11So you can see now all those shallots, chilli, lemon grass,
0:09:11 > 0:09:14- all just going right inside those shells.- How long do you cook this
0:09:14 > 0:09:18for? The idea is to bring this to the boil, reduce it down.
0:09:18 > 0:09:20Reduce it down.
0:09:20 > 0:09:22And just keep tasting it until you're happy with it and
0:09:22 > 0:09:24you've got a nice, kind of, body to it.
0:09:24 > 0:09:28So it takes about ten minutes, just to sort of cook it out.
0:09:28 > 0:09:31And then you're going to finish that off with some...
0:09:31 > 0:09:34You can also buy that Thai basil, I saw in the supermarket, as well.
0:09:34 > 0:09:37- Yeah.- This would work particularly well.- Nice in this, absolutely.
0:09:37 > 0:09:41A little bit of lime zest, which I love. Keeps it lovely and fragrant.
0:09:41 > 0:09:45- Yeah.- And once we've got the zest in there, a little bit of juice.
0:09:45 > 0:09:48- Yeah, no problem.- And we can add all these, just to get...
0:09:48 > 0:09:51- And the herbs, I've done them with the knife, but just tear them.- Yeah.
0:09:51 > 0:09:53Don't want to lose all those oils in the chopping board.
0:09:53 > 0:09:56- Put that in there like that. It's coming up nice.- Yeah, lovely.- Good.
0:09:56 > 0:09:58- They're ready now. - Yeah, they're ready.
0:09:58 > 0:10:00How do you know when the mussels are ready?
0:10:00 > 0:10:03- Cos I'm a bit nervous of cooking mussels.- Just when they open up.
0:10:03 > 0:10:06The trick is as well, a lot of people tend to overcook them.
0:10:06 > 0:10:08- Cos you're scared. - Yeah, just steamed open.
0:10:08 > 0:10:11You want them quite lovely and plump and juicy.
0:10:11 > 0:10:13- So, when they've opened, they're done.- Yeah, basically.
0:10:13 > 0:10:16- OK.- Absolutely. - They don't take very long.- No.
0:10:16 > 0:10:18Even quicker with the lid(!)
0:10:18 > 0:10:21Yeah. The trick is a lid that fits.
0:10:21 > 0:10:24- They're ready.- Yeah, they're ready. They're good.
0:10:24 > 0:10:26- There you go.- Thank you. And that's it.
0:10:26 > 0:10:30And of course, the thing about that palm sugar and the soy,
0:10:30 > 0:10:33no need to put any salt and pepper in there. That's the key, really.
0:10:33 > 0:10:36No, and then you're seasoning as you go.
0:10:36 > 0:10:39So, you kind of, like, put the layers of seasoning on.
0:10:39 > 0:10:43- You can just smell the broth. - Smells delicious.
0:10:43 > 0:10:48Smell good. I know they're going to taste good as well.
0:10:48 > 0:10:49Like that.
0:10:49 > 0:10:53And then we're just going to have all of those juices,
0:10:53 > 0:10:57so you eat all your mussels and then you've got this lovely little
0:10:57 > 0:10:59broth underneath as well.
0:10:59 > 0:11:01So, tell us the name of this, then?
0:11:01 > 0:11:05Cornish mussels, Asian-style broth, char-grilled sourdough.
0:11:05 > 0:11:07Smells delicious!
0:11:12 > 0:11:14Right, you get to dive into this.
0:11:14 > 0:11:16Well, I say "you" - one of you gets to dive in, cos,
0:11:16 > 0:11:19Tom, I know you're allergic to them.
0:11:19 > 0:11:23- Are you?- Yeah, a shellfish allergy. - Oh, well! Shame.
0:11:23 > 0:11:26I've known Paul for 16 years and he said, we're doing the show
0:11:26 > 0:11:30together and he's cooked something I can't actually eat. Thanks, mate(!)
0:11:30 > 0:11:32- Brilliant.- Cheers.- That's the kind of friends we are!
0:11:32 > 0:11:34LAUGHTER
0:11:34 > 0:11:38- How do I do this in a ladylike manner?- Have one... You have one...
0:11:38 > 0:11:40And then you use it as your pincer.
0:11:40 > 0:11:42- You use that as the pincer for the other one.- Yeah, OK.
0:11:42 > 0:11:45- All right.- Get one with all of the...- All of the juices.
0:11:45 > 0:11:47- All of the shallots and juices. - All that on there.- Yeah.
0:11:47 > 0:11:51- OK.- The sauce is fantastic as well. - It looks incredible, I have to say. - You do need that palm sugar though,
0:11:51 > 0:11:54- it doesn't really work with caster sugar.- No, it's got to be palm sugar
0:11:54 > 0:11:58- and it caramelises nicely with the shallots.- Yeah, and you've got particularly a nice flavour with it.
0:11:58 > 0:12:02- Yeah.- Mm.- Delicious, those, aren't they?- Mm!- Nice, is it?
0:12:02 > 0:12:04For breakfast, as well.
0:12:04 > 0:12:08- I actually had Marmite on toast for breakfast.- Oh, did you? - This is my mid-morning snack.
0:12:08 > 0:12:11- It's the BBC, so other spreads are available.- Oh!
0:12:11 > 0:12:13LAUGHTER
0:12:17 > 0:12:19And as Tom has an allergy,
0:12:19 > 0:12:22I think it was rather SELFISH to serve shellfish, don't you think?
0:12:22 > 0:12:26Coming up, James cooks tempura bananas with white and dark
0:12:26 > 0:12:29chocolate mousse and soft-boiled for Sally Gunnell.
0:12:29 > 0:12:31But first, it's over to Rick Stein,
0:12:31 > 0:12:33who is in Morecambe for a spot of shrimping.
0:12:39 > 0:12:41'I really like this statue of Eric Morecambe.
0:12:41 > 0:12:43'It makes everyone who sees it smile.
0:12:43 > 0:12:46'But also at night, blue lights shine on it,
0:12:46 > 0:12:49'it becomes a very useful navigational aid for the
0:12:49 > 0:12:52'local fishermen, like Ray Edmondson, who goes shrimping
0:12:52 > 0:12:54'in Morecambe Bay.
0:12:54 > 0:12:58'Ray used to gaze out of the windows where he worked at ICI at the
0:12:58 > 0:13:02'little fishing boats in the bay and he longed to be on board.
0:13:02 > 0:13:06'Then he was made redundant and he fulfilled his dreams.
0:13:06 > 0:13:09'He's one of the last two shrimpers on Morecambe Bay.'
0:13:09 > 0:13:11Gosh, just look at all these crabs.
0:13:11 > 0:13:15- You can make great soup with these crabs.- What? These?- Yeah.
0:13:15 > 0:13:19- Inshore crabs?- Yeah.- Oh, we just shovel them back.- I bet you do.
0:13:19 > 0:13:22In Spain, I've seen them piled up in Barcelona fish market.
0:13:22 > 0:13:25Big piles of them. And they must have used them for soup there.
0:13:25 > 0:13:28- Yeah.- And here's me, shovelling them away.- I know.
0:13:28 > 0:13:31So, surely, you must have felt a bit more secure with ICI?
0:13:31 > 0:13:36- I mean, out here must be... - Oh, ICI. It was grand.
0:13:36 > 0:13:37Yeah, on a Thursday,
0:13:37 > 0:13:41you used to get your pay packet and what was in there was yours.
0:13:41 > 0:13:44But now, we're not going to make a fortune today, are we?
0:13:44 > 0:13:48I tell you what, this flippin' dog, I'm glad it doesn't eat my shrimp as
0:13:48 > 0:13:51fast as it's eating them crabs! Eh? Eh?
0:13:51 > 0:13:54Dearie me!
0:13:54 > 0:13:57They've got to be boiled while they're alive because if they
0:13:57 > 0:14:00aren't, when you come to peel them, they won't peel.
0:14:00 > 0:14:02- They're soft.- Yeah, yeah.
0:14:02 > 0:14:04'These are brown shrimps.
0:14:04 > 0:14:08'They've got a more concentrated flavour than the pink ones.
0:14:08 > 0:14:09'Perfect for potted shrimps.
0:14:09 > 0:14:13'I went into a local supermarket and asked for some and they said, "We don't sell them."
0:14:13 > 0:14:17'Here's a case of ignoring something that's more famous than the town itself.'
0:14:17 > 0:14:19'Nearly as famous as Eric!'
0:14:19 > 0:14:23I reckon any cook worth his salt should be able to taste
0:14:23 > 0:14:27something like this in its sort of natural state, just freshly cooked.
0:14:27 > 0:14:30You know, like shrimps just straight out of the bay at Morecambe,
0:14:30 > 0:14:34or potatoes, new potatoes, straight out of your garden,
0:14:34 > 0:14:36into boiling salted water,
0:14:36 > 0:14:39just as a sort of touchstone for how things should taste, you know?
0:14:39 > 0:14:42Because sometimes you taste these shrimps, you know,
0:14:42 > 0:14:45they've been long frozen and they're dried out and over-salty and
0:14:45 > 0:14:48you just think - what's all that about?
0:14:48 > 0:14:51- Yeah.- But you can come out here and just, you know,
0:14:51 > 0:14:53taste this like it is, like it should be,
0:14:53 > 0:14:58- it's just so, sort of, evocative of where you are, somehow.- Mm.
0:14:58 > 0:15:01'If you come to Morecambe, it's worth going to Ray's little
0:15:01 > 0:15:04'shop, where he sells his own potted shrimps.
0:15:05 > 0:15:10'He and his wife Pat and son Paul pick out the freshly caught shrimps,
0:15:10 > 0:15:14'then they mix them with butter, cayenne, white pepper,
0:15:14 > 0:15:16'ground nutmeg and salt.
0:15:19 > 0:15:24'Then they stir in the freshly peeled shrimps. They've got to be
0:15:24 > 0:15:27'good. They were only caught at 11 o'clock this morning.
0:15:29 > 0:15:32'They're given a good old coating in all this mixture,
0:15:32 > 0:15:35'based on the original Poulton recipe.
0:15:37 > 0:15:39'Poulton was the old name for Morecambe.
0:15:39 > 0:15:43'It was used more as a preservative than for the taste.
0:15:43 > 0:15:46'But the flavour became so popular that people came from miles
0:15:46 > 0:15:48'around to buy them.'
0:15:48 > 0:15:52And that's it, really. Caught, picked, potted, all in a day!
0:15:52 > 0:15:54All say - fish!
0:15:54 > 0:15:56- ALL:- Fish!
0:16:00 > 0:16:02'Across the other side of Morecambe Bay
0:16:02 > 0:16:04'is the little village of Flixborough.
0:16:04 > 0:16:08'The word fluke is another word for flounder and I went flounder
0:16:08 > 0:16:10'fishing with Michael Wilson.
0:16:10 > 0:16:14'I've never been fishing in a tractor before.
0:16:14 > 0:16:18'I felt like I was on a camel in the desert, out of Lawrence of Arabia.
0:16:19 > 0:16:23'There were miles and miles of sand and the fishermen put out their
0:16:23 > 0:16:28'nets the previous night at low water and waited until the tide came
0:16:28 > 0:16:32'in and as it ebbed, it revealed the extent of the day's catch.
0:16:32 > 0:16:35'There's a remarkable sense of space out here,
0:16:35 > 0:16:39'made sharper by the fact that it's borrowed from the sea.
0:16:39 > 0:16:43'It can be very dangerous. The incoming tide can outrace you.
0:16:43 > 0:16:47'I hoped the ancient tractors were going to start.
0:16:47 > 0:16:51'In their nets, there were lots of flounders, beautiful prime fish.
0:16:51 > 0:16:54'The reason flounders are so prolific here is because
0:16:54 > 0:16:59'they feed off little shells called hen pens and also little cockles.
0:16:59 > 0:17:03'I was hoping that local Flixborough flounder would be on the menu
0:17:03 > 0:17:05'back at the hotel, but it wasn't.
0:17:05 > 0:17:09'Only a strange fish called queen fish, from the Indian Ocean.'
0:17:09 > 0:17:13How much are you getting for these flounders, then? These flukes?
0:17:13 > 0:17:15All we get is 80p a pound for them.
0:17:15 > 0:17:17Why so little?
0:17:17 > 0:17:20I don't know, really. People just want plaice.
0:17:20 > 0:17:23They've never had flukes. No-one bothers with flukes, really.
0:17:23 > 0:17:25And we can't catch plaice. Not here.
0:17:25 > 0:17:28What do you think about the British attitude to fish,
0:17:28 > 0:17:31that they won't eat flounder, they'll only eat plaice?
0:17:31 > 0:17:34Well, we're just sort of a nation brought up on cod and chips now,
0:17:34 > 0:17:36aren't we?
0:17:36 > 0:17:41They won't try any other sort of fish, except for cod or haddock.
0:17:41 > 0:17:43That's all. To me, there's
0:17:43 > 0:17:47no difference in that to a plaice.
0:17:47 > 0:17:49That just looks the same as a plaice, to me.
0:17:49 > 0:17:53Except it hasn't got them little spots on it.
0:17:53 > 0:17:54People won't eat it cos of that.
0:17:56 > 0:18:00Michael's absolutely right about the fluke or flounder.
0:18:00 > 0:18:03The ones from round here are sensational.
0:18:03 > 0:18:04I mean, they're firm and sweet.
0:18:04 > 0:18:08And the best way I know to cook flounder is deep-fried
0:18:08 > 0:18:11flounder with Costelloise sauce.
0:18:11 > 0:18:13Well, it's quite unusual, but it's like hollandaise,
0:18:13 > 0:18:17only it's made with olive oil instead, which makes it very light.
0:18:17 > 0:18:19So, first of all, you put some olive oil in
0:18:19 > 0:18:23a small pan and bring it up gently to about blood heat.
0:18:23 > 0:18:28Then you break a couple of egg yolks into a bowl and add the juice of
0:18:28 > 0:18:33about half a lemon and about one and a half fluid ounces of water or so.
0:18:33 > 0:18:36Whisk that together, very, very thoroughly.
0:18:36 > 0:18:39Now, you've got a pan boiling on the heat,
0:18:39 > 0:18:42so you put the eggs over the steaming saucepan and whisk
0:18:42 > 0:18:45very, very briskly to build up your sabayon.
0:18:45 > 0:18:48Now, that'll take about a couple of minutes and you've got to have a
0:18:48 > 0:18:51strong wrist to do it but it's very important because it makes
0:18:51 > 0:18:55the final sauce so light and voluminous.
0:18:55 > 0:18:58And now, you pull the pan off the stove and start to add the
0:18:58 > 0:19:01olive oil - a little bit at a time, to start with.
0:19:01 > 0:19:06Just beating it all the time. Then you can add more and more and more.
0:19:06 > 0:19:09And you build up this magnificently light, fluffy sauce,
0:19:09 > 0:19:11whisking all the time.
0:19:11 > 0:19:13There, it's done. Flavour it.
0:19:13 > 0:19:17First of all, some salt and then cayenne pepper and I like
0:19:17 > 0:19:19quite a lot of cayenne pepper in this sauce.
0:19:19 > 0:19:21I want it to have a good heat.
0:19:21 > 0:19:25And finally, the thing that makes all the difference, some fresh
0:19:25 > 0:19:28basil leaves, just torn up in your fingers at the last minute,
0:19:28 > 0:19:31dropped into the sauce and stirred in.
0:19:31 > 0:19:33That's done. And now, the flounder.
0:19:33 > 0:19:37You give them a very light seasoning with salt. Not too much.
0:19:37 > 0:19:39Now, into some flour.
0:19:39 > 0:19:43Drop both sides into the flour and then tap those fillets to
0:19:43 > 0:19:45just get all the excess flour off.
0:19:45 > 0:19:48You whisk up a couple of eggs in a bowl,
0:19:48 > 0:19:51drop the fillets into the bowl, turn them over,
0:19:51 > 0:19:55till they're nicely coated, and straight into the breadcrumbs.
0:19:55 > 0:19:58First one side, then the other.
0:19:58 > 0:20:00And now for the deep-frying.
0:20:00 > 0:20:04Your fryer should be set to about 170 degrees centigrade.
0:20:04 > 0:20:07In go the fillets. Lay them in gently.
0:20:07 > 0:20:10Don't be too hasty when hot oil's around.
0:20:10 > 0:20:14Three at a time. Fry for about a minute to a minute and a half.
0:20:14 > 0:20:15Lift them out.
0:20:15 > 0:20:20And look how wonderfully brown and golden those beautiful
0:20:20 > 0:20:22fillets of flounder now are.
0:20:22 > 0:20:27Turn them out onto kitchen paper to drain off the excess fat and
0:20:27 > 0:20:28now to serve the dish.
0:20:28 > 0:20:33Make a nice little pile of fillets on the plate, a great big dollop
0:20:33 > 0:20:37of Costelloise sauce, and finish with just a little spring of basil.
0:20:37 > 0:20:41I guarantee you won't get a better dish for flounder than that.
0:20:51 > 0:20:54Morecambe Bay is very famous for its cockles.
0:20:54 > 0:20:58But here, they cockle them in a way I've never seen before.
0:20:58 > 0:21:00They use what they call a jumbo board.
0:21:00 > 0:21:03And about 100 years ago, when they were cockling out here,
0:21:03 > 0:21:08a kid was playing in a tin bath used to feed the horses which
0:21:08 > 0:21:11pulled the carts over the sands in those days.
0:21:11 > 0:21:14And as he wobbled backwards and forwards in the bath,
0:21:14 > 0:21:16his dad noticed all the cockles, hundreds of them,
0:21:16 > 0:21:20were rising to the surface through the vibration.
0:21:20 > 0:21:23And that's how the jumbo board came into being.
0:21:23 > 0:21:25I love stories like this.
0:21:25 > 0:21:28It just shows how endlessly inventive fishermen are.
0:21:41 > 0:21:45We move now about 90 miles up the coast to the Solway Firth,
0:21:45 > 0:21:47the north side, Glencaple.
0:21:47 > 0:21:51Now, this is called haaf net fishing.
0:21:51 > 0:21:53Haaf is a Viking word, which means channel.
0:21:53 > 0:21:57And it's a method of fishing that's been going on for 1,000 years.
0:21:57 > 0:22:02These men stand in freezing water with the tide rushing past them,
0:22:02 > 0:22:07waiting for that telltale bump of a salmon or sea trout.
0:22:07 > 0:22:09Each man is allocated a place in the river.
0:22:09 > 0:22:12And the guy who is further out stands the better chance
0:22:12 > 0:22:15of catching a fish. But as the tide comes in, he can
0:22:15 > 0:22:20no longer hold his place in the line and has to move to the back.
0:22:20 > 0:22:24And this is what it's all about, a fresh run wild salmon.
0:22:24 > 0:22:28So lean and sleek and bright and firm.
0:22:28 > 0:22:30I mean, it's well worth waiting for.
0:22:30 > 0:22:33Sadly, they're not as common anything like as they used to be.
0:22:35 > 0:22:39We only caught just the one fish that day, but at least you can say
0:22:39 > 0:22:43it really concentrates the mind on the sheer quality of the wild fish.
0:22:44 > 0:22:48I don't think there's any dish that better sums up British
0:22:48 > 0:22:52cooking at its very best than poached salmon, new potatoes,
0:22:52 > 0:22:55mayonnaise, and cucumber with mint.
0:22:55 > 0:22:59First of all, you get a big salmon kettle and put enough water
0:22:59 > 0:23:03in to cover the fish. And you make a court-bouillon.
0:23:03 > 0:23:06It's a way of flavouring poaching liquid that goes back to the
0:23:06 > 0:23:10Middle Ages. You put in celery, carrots, onions, bay leaves,
0:23:10 > 0:23:15and in medieval style, a peck of peppercorns, quite a lot of salt,
0:23:15 > 0:23:19and then add some white wine vinegar cos you want to sharpen the
0:23:19 > 0:23:22bouillon up a bit to cut the richness of the fish.
0:23:22 > 0:23:25Bring to the boil and simmer for about 30-40 minutes,
0:23:25 > 0:23:29so that all the flavours go into the liquid.
0:23:29 > 0:23:30Now for the salmon.
0:23:30 > 0:23:34You lay it respectfully and carefully into the bouillon
0:23:34 > 0:23:37because it is such a beautiful looking fish.
0:23:37 > 0:23:41And you bring the bouillon back to the boil and then take it
0:23:41 > 0:23:45right down and leave it just to tremble and while the
0:23:45 > 0:23:48salmon's cooking, cook the new potatoes.
0:23:48 > 0:23:50Now, these are Jersey Royals and at the beginning of May,
0:23:50 > 0:23:53they're the best ones around. Fantastic.
0:23:53 > 0:23:56Just some salt and a couple of sprigs of mint.
0:23:56 > 0:23:58And now the cucumber salad.
0:23:58 > 0:24:01First of all, you peel the cucumber and then slice it as thin as
0:24:01 > 0:24:04possible, toss them into a bowl and just
0:24:04 > 0:24:07a little bit of salt and it's best to season the cucumber then
0:24:07 > 0:24:10because it goes right in and makes it much more subtle.
0:24:10 > 0:24:12And now, you add mint.
0:24:12 > 0:24:15And this dish always reminds me of early summer in Britain and
0:24:15 > 0:24:19nothing fills one with memories of early summer more than the
0:24:19 > 0:24:21smell of fresh mint in a kitchen.
0:24:21 > 0:24:25Chop up the mint, sprinkle it into the cucumber.
0:24:25 > 0:24:29And now, add some white wine vinegar and stir them together.
0:24:29 > 0:24:32Now, this cucumber salad's what British cooking is all about.
0:24:32 > 0:24:36It's simple and it's fresh and it goes so well with the salmon,
0:24:36 > 0:24:39which, incidentally, is just about ready.
0:24:40 > 0:24:43I think it's a good idea to take the skin off first.
0:24:43 > 0:24:45Just cut very,
0:24:45 > 0:24:48very carefully round the sides of the salmon and peel the skin off.
0:24:48 > 0:24:53It's very satisfying when it comes off in one piece, like that.
0:24:53 > 0:24:57Cut down the centre of the fish, part it slightly,
0:24:57 > 0:24:59and lift those fillets off.
0:24:59 > 0:25:01Now, doesn't that look appetising?
0:25:01 > 0:25:06Onto a plate, and a good pile of a cucumber salad
0:25:06 > 0:25:09and about three or four good new potatoes next to it.
0:25:09 > 0:25:13Finish with a good dollop of home-made mayonnaise,
0:25:13 > 0:25:15and then eat.
0:25:15 > 0:25:17Well, do you know what?
0:25:17 > 0:25:19Of all the fish dishes that I make,
0:25:19 > 0:25:22this is the one that I love to eat most often
0:25:22 > 0:25:25and the one that I always eat at home
0:25:25 > 0:25:27with Jill and the boys.
0:25:32 > 0:25:34I have to agree with Rick - flounder is well worth trying.
0:25:34 > 0:25:37And as a kid I was always taken on trips to the seaside,
0:25:37 > 0:25:38and we often went to Blackpool,
0:25:38 > 0:25:40which is just down the coast from where Rick was.
0:25:40 > 0:25:43We bypassed the potted shrimp and flounder
0:25:43 > 0:25:45and headed straight towards the ice cream parlour
0:25:45 > 0:25:46for a banana split.
0:25:46 > 0:25:48- Ooh, yummy. - Just what you need just before...
0:25:48 > 0:25:50You know what I used to have when I went to the seaside?
0:25:50 > 0:25:52- What's that?- Those fried doughnuts.
0:25:52 > 0:25:54- Fried doughnuts? - Yeah, that's all I wanted.
0:25:54 > 0:25:56- Candyfloss in a bag...- Exactly. - ..with the little foam hat on.
0:25:56 > 0:25:58But I'm going to show you my version, which...
0:25:58 > 0:26:00Obviously, banana split, banana is cut down the middle
0:26:00 > 0:26:02just with a little bit of vanilla ice cream.
0:26:02 > 0:26:03Chocolate sauce, whipped cream.
0:26:03 > 0:26:05This is done, a modern version,
0:26:05 > 0:26:07with a nice twist at the end, all right?
0:26:07 > 0:26:08- You'll like this one.- OK.
0:26:08 > 0:26:10So, we're starting off by making two chocolate mousses -
0:26:10 > 0:26:11one dark, one white.
0:26:11 > 0:26:13All right, first of all for this,
0:26:13 > 0:26:16we've got some white chocolate here and some dark chocolate.
0:26:16 > 0:26:18Now, the recipe is this. Very straightforward.
0:26:18 > 0:26:20Whatever you've got of melted dark chocolate
0:26:20 > 0:26:21it's double the amount of cream.
0:26:21 > 0:26:23- OK.- But it's the reverse for the white chocolate.
0:26:23 > 0:26:25So, it's double the amount of chocolate for half the cream.
0:26:25 > 0:26:27Why's that?
0:26:27 > 0:26:30- Because white chocolate doesn't set as much as dark chocolate.- Oh.
0:26:30 > 0:26:33So, you need to put more white chocolate to compensate for it.
0:26:33 > 0:26:35So, what we're going to do is just add this.
0:26:35 > 0:26:38This is just melted over a pan of water in there.
0:26:38 > 0:26:40Just keep adding the cream.
0:26:40 > 0:26:42Now, I've not whipped it up too much,
0:26:42 > 0:26:44so we just keep adding this together.
0:26:44 > 0:26:46Often a lot of chefs will call this a ganache,
0:26:46 > 0:26:50which is used for chocolate truffles and that kind of stuff.
0:26:50 > 0:26:53So, we just fold this lot together. That's that one.
0:26:53 > 0:26:54Leave that to one side.
0:26:54 > 0:26:59And then over here we can then take the remaining bit of cream.
0:26:59 > 0:27:01Just whip this up just a touch and fold that in.
0:27:01 > 0:27:03Now, we mentioned at the top of the show,
0:27:03 > 0:27:05obviously you were brought up on a farm,
0:27:05 > 0:27:08but this is where your love of hurdling started, didn't it?
0:27:08 > 0:27:09Well, I think it is all part of it.
0:27:09 > 0:27:12I think, you know, you're born with that natural talent...
0:27:12 > 0:27:16But I did spend my whole life outside, you know,
0:27:16 > 0:27:18playing on the farm, around the fields and whatever.
0:27:18 > 0:27:21- Wasn't it hurdling the bales, how you started?- Yeah.
0:27:21 > 0:27:23My dad used to say, "Come up and bring me a cold drink
0:27:23 > 0:27:26"or a flask up," when he was combining,
0:27:26 > 0:27:29and from the back of the combine, you'd have these lines of straw.
0:27:29 > 0:27:32- Yeah.- And I would run up the field
0:27:32 > 0:27:35and I would hurdle over the top of all these straw...
0:27:35 > 0:27:37sort of, not bales, but lines all the way up.
0:27:37 > 0:27:39And who knows?
0:27:39 > 0:27:42Maybe that was my first introduction to the hurdles, or whatever.
0:27:42 > 0:27:44But I would literally run everywhere.
0:27:44 > 0:27:47Run up the field, you know, which was a good, sort of, mile away,
0:27:47 > 0:27:49- or whatever, and run back.- Yeah.
0:27:49 > 0:27:51And jumping everywhere, and whatever else.
0:27:51 > 0:27:53But like you said at the top of the show, you're one of the...well,
0:27:53 > 0:27:56THE only woman in the world to have held...
0:27:56 > 0:27:57What was it? Four medals?
0:27:57 > 0:28:01Yeah, Commonwealth, European, world and Olympics, and, yeah,
0:28:01 > 0:28:02the world record.
0:28:02 > 0:28:05Was that always your dream, to achieve all four?
0:28:05 > 0:28:09Well, from a young age, I remember, you know, thinking...
0:28:09 > 0:28:12I watched the Moscow Olympics at 14 and just thinking,
0:28:12 > 0:28:14"That's what I want to do," which now I just think,
0:28:14 > 0:28:16"What a crazy, crazy thing to think."
0:28:16 > 0:28:17But it was, you know.
0:28:17 > 0:28:19I've thought, "I'd love to go to the Olympics,
0:28:19 > 0:28:22"I'd love to get a medal," and I always had this dream.
0:28:22 > 0:28:23- So, yeah.- Fabulous.
0:28:23 > 0:28:25And I sort of realised I had, sort of, I suppose,
0:28:25 > 0:28:28a natural talent right from a young age,
0:28:28 > 0:28:30and, you know, right from probably five years old,
0:28:30 > 0:28:32I used to beat the boys in the sports day.
0:28:32 > 0:28:35I used to catch the boys in kiss chase
0:28:35 > 0:28:36- and all these sorts of things.- Ooh!
0:28:36 > 0:28:38- So, I had that... - LAUGHTER
0:28:38 > 0:28:39Yeah, watch out.
0:28:39 > 0:28:43- And I had that love of running. I just loved that feeling.- Yeah.
0:28:43 > 0:28:44But then what's now?
0:28:44 > 0:28:46Obviously, you're retired from the sport,
0:28:46 > 0:28:49- however you're still doing the old marathon tomorrow.- Yes, I know.
0:28:49 > 0:28:52I do lots of things. I do a lot of motivational speaking.
0:28:52 > 0:28:54I've got three little boys. They're hard work.
0:28:54 > 0:28:57Nine, six and two, so charging around after them.
0:28:57 > 0:28:59And do you still have that same ethic sort of thing
0:28:59 > 0:29:00with your kids?
0:29:00 > 0:29:03You know, that kind of stuff when it comes to quality of food
0:29:03 > 0:29:05- and always buy British? - Oh, totally.
0:29:05 > 0:29:08I'm very much in what you introduce them to
0:29:08 > 0:29:11at a young age, and they're more likely to carry on.
0:29:11 > 0:29:13So, whether that's a healthy way of eating,
0:29:13 > 0:29:15not making a big thing about it.
0:29:15 > 0:29:17You know, it's normal to have a plateful of fruit in front of you,
0:29:17 > 0:29:19and vegetables and all these things.
0:29:19 > 0:29:21And also I think it's the same with exercise.
0:29:21 > 0:29:24If they see you do it, if you get them active and fun
0:29:24 > 0:29:25from a very, very young age,
0:29:25 > 0:29:27then I think it just becomes a way of life.
0:29:27 > 0:29:29So, yeah, I very much believe in that.
0:29:29 > 0:29:31You mentioned fruit. I've got the bananas here.
0:29:31 > 0:29:32Now, what I'm going to do
0:29:32 > 0:29:34is just make a quick and simple tempura batter,
0:29:34 > 0:29:40which is cornflour, flour, sugar.
0:29:40 > 0:29:41Just a decent amount of sugar.
0:29:41 > 0:29:43And then we've got some cold sparkling water.
0:29:43 > 0:29:45So, I'm just going to whisk this together.
0:29:45 > 0:29:48- Does it have to be sparkling? - Yeah. Cold sparkling water.
0:29:48 > 0:29:51- This is how you get this really thin batter, which is what you want.- Ah.
0:29:51 > 0:29:53It's not the batter that you'd normally find in Blackpool
0:29:53 > 0:29:55- on your fish and chips.- Yeah.
0:29:55 > 0:29:57This creates a lovely quick and simple soft batter.
0:29:57 > 0:30:00All we do is throw the bananas in, just coat them round.
0:30:00 > 0:30:02There you go.
0:30:02 > 0:30:03Straight into there.
0:30:03 > 0:30:05Into our hot oil.
0:30:05 > 0:30:06Straight in.
0:30:06 > 0:30:08See, this is my real love, things like this.
0:30:08 > 0:30:11Yeah. Literally. they go straight in.
0:30:11 > 0:30:14And then what I've done is I've layered the two chocolate mousses.
0:30:14 > 0:30:16So, you've got the layers here.
0:30:16 > 0:30:19Ideally, what you want to do is stick this in the fridge now.
0:30:19 > 0:30:20Throw that in the fridge.
0:30:22 > 0:30:24There we go.
0:30:25 > 0:30:26They go in there.
0:30:26 > 0:30:30And then I've got one that I've made here.
0:30:30 > 0:30:31Now, what you can do is rub this.
0:30:31 > 0:30:35Alternatively, if you've got a blowtorch...
0:30:35 > 0:30:37- Just quickly...- This is where mine would never come out of there.
0:30:37 > 0:30:40That would be the problem. I'd be digging it out.
0:30:40 > 0:30:41Just switch this on.
0:30:41 > 0:30:44But ideally, what you can do is just take this little blowtorch here,
0:30:44 > 0:30:45just go around there.
0:30:45 > 0:30:47This is where these are really handy, these little things.
0:30:47 > 0:30:52- Ah!- Cos then it just lifts off, Like that.- Perfect.
0:30:52 > 0:30:55- You see?- Oh, wow.- There you go.
0:30:55 > 0:30:57And what you do is fry off the bananas,
0:30:57 > 0:30:59and you do this at the last minute.
0:30:59 > 0:31:00You can just turn these over.
0:31:00 > 0:31:03And when you tempura them, they become really nice and crisp.
0:31:03 > 0:31:05Really, really crispy, that batter.
0:31:05 > 0:31:08But I did say there was a little gimmicky thing on the top.
0:31:08 > 0:31:10Also when I was a kid, I used to have this.
0:31:10 > 0:31:12- Well, it used to be called Space dust.- Space dust.
0:31:12 > 0:31:14- You never had...?- Oh, I loved it. - Here.
0:31:14 > 0:31:17I'm not quite sure what it does to your tongue.
0:31:17 > 0:31:19- This has actually been served...- Oh!
0:31:19 > 0:31:22- ..in three-star Michelin restaurants.- No.
0:31:22 > 0:31:24I've actually been to two restaurants this year...
0:31:24 > 0:31:25Can't get used to this.
0:31:25 > 0:31:28..I've eaten in them and they've actually got this.
0:31:28 > 0:31:31Mr Ramsay is one of them and Heston,
0:31:31 > 0:31:34although they probably make it themselves, is another.
0:31:34 > 0:31:36That stuff that used to crackle your mouth.
0:31:36 > 0:31:38Yeah. Well, it explodes in your mouth, not crackle.
0:31:38 > 0:31:41Yeah. And then we take our bananas. Look, there we go.
0:31:41 > 0:31:42Lift those to one side.
0:31:42 > 0:31:44And I've just got a tiny bit of sugar.
0:31:44 > 0:31:45- Not too much.- Oh, this looks...
0:31:45 > 0:31:47- I'm aware that you're running tomorrow.- Oh, forget that.
0:31:47 > 0:31:49Place that on the side.
0:31:49 > 0:31:51Something like this is put in front of me...
0:31:51 > 0:31:53And then, just cos it's you...
0:31:54 > 0:31:55Bit of cream.
0:31:55 > 0:31:58What you can do is you just take...
0:31:59 > 0:32:02- ..cream on top.- That is beautiful. Right, where do we start?- Dive in.
0:32:02 > 0:32:05So, it's got all the components of a banana split, but...
0:32:05 > 0:32:08That is... It just looks lovely.
0:32:08 > 0:32:12- And it tastes...- Don't know how many calories it's got for tomorrow,
0:32:12 > 0:32:14- but you'll be burning them off.- Oh. Mmm!- How's that?- That is...
0:32:14 > 0:32:16- That's all you're allowed. - ..so nice.
0:32:16 > 0:32:18- I've been told by your trainer. - Oh, no!
0:32:18 > 0:32:21Do you like the space dust in there? It's interesting, isn't it?
0:32:21 > 0:32:23Well, the real dark chocolate, you can really taste.
0:32:23 > 0:32:27Then you've got that crunchy bit, and then the banana. Oh!
0:32:31 > 0:32:33That looked good.
0:32:33 > 0:32:35Bananas, chocolate and space dust. Yum.
0:32:35 > 0:32:38Today we're taking a look back at some of the tastiest recipes
0:32:38 > 0:32:40from the Saturday Kitchen archives,
0:32:40 > 0:32:43and there are still a whole heap of heartening dishes to come.
0:32:43 > 0:32:44Up next it's Donna Hay,
0:32:44 > 0:32:47who's cooking up a burger with a porky twist.
0:32:47 > 0:32:49Right, our next recipe comes from
0:32:49 > 0:32:50the first lady of Australian cooking -
0:32:50 > 0:32:52it's the fabulous Donna Hay.
0:32:52 > 0:32:53- Welcome back.- Thank you.
0:32:53 > 0:32:55- A flying visit. You flew in yesterday.- Yes.
0:32:55 > 0:32:57Flew in yesterday, straight here.
0:32:57 > 0:32:59What's on the menu from Donna Hay, then?
0:32:59 > 0:33:00Well, I thought that the weather
0:33:00 > 0:33:03was going to be absolutely perfect this weekend, so I thought I'd...
0:33:03 > 0:33:05- Really?- Yeah.- Right. - I was told that.
0:33:05 > 0:33:06It's raining outside, I've been told.
0:33:06 > 0:33:08- I did see... - THEY LAUGH
0:33:08 > 0:33:10- Let's forget all about that.- Yeah.
0:33:10 > 0:33:12Well, I thought we'd do a nice burger for the weekend.
0:33:12 > 0:33:15Something simple with a little bit of store-bought ingredients.
0:33:15 > 0:33:17- Not too challenging. One pan.- Yeah.
0:33:17 > 0:33:19- I'm a bit averse to washing up.- OK. So, one pan.
0:33:19 > 0:33:21And we're going to do this burger,
0:33:21 > 0:33:24so explain to us what's in your burger, then, first?
0:33:24 > 0:33:26Well, I like to first of all
0:33:26 > 0:33:30add some fresh breadcrumbs and milk to my bowl
0:33:30 > 0:33:33just to fluff up the breadcrumbs a little bit,
0:33:33 > 0:33:36cos I find adding breadcrumbs to the mince
0:33:36 > 0:33:40actually makes the burger kind of softer but hold together,
0:33:40 > 0:33:41and it's better than using an egg.
0:33:41 > 0:33:44- I find an egg makes the burger tough.- OK.
0:33:44 > 0:33:46All right. Now, you've got a little bit of garlic in there as well.
0:33:46 > 0:33:49Garlic. I need a couple of tablespoons of chopped flat parsley.
0:33:49 > 0:33:52- Yeah.- It's just quite a simple burger.- OK.
0:33:52 > 0:33:57I've got some Worcestershire sauce and some tomato paste.
0:33:59 > 0:34:01Now, for anybody, and I mean anybody...
0:34:01 > 0:34:03There can't be anyone that has not heard of you, anyway.
0:34:03 > 0:34:08But explain to us a little bit about what you do in Australia.
0:34:08 > 0:34:10Cos you're kind of unique.
0:34:10 > 0:34:12You do styling as well as the photography.
0:34:12 > 0:34:14Everything, basically. So... SHE LAUGHS
0:34:14 > 0:34:17Cos most chefs, it's write a recipe, then get somebody else to...
0:34:17 > 0:34:20Yes. No, no. I do. I do a lot.
0:34:20 > 0:34:21The styling is very important for you.
0:34:21 > 0:34:24Well, I think, to get people to cook at home,
0:34:24 > 0:34:25that the food has to look amazing,
0:34:25 > 0:34:28so that's why I've always been so careful with the styling.
0:34:28 > 0:34:31Because I think if you get somebody to kind of salivate
0:34:31 > 0:34:34over the photos, you've got half a chance of getting them to cook.
0:34:34 > 0:34:36- Right.- That's my theory.
0:34:36 > 0:34:38So, styling is important to me,
0:34:38 > 0:34:42but we just finished the 80th issue of the magazine,
0:34:42 > 0:34:44- which makes me feel... - The 80th issue of the magazine.
0:34:44 > 0:34:46- Yeah.- And not only that,
0:34:46 > 0:34:50I found out that yours is the biggest-selling app, is it?
0:34:50 > 0:34:52- It is.- In New Zealand. SHE LAUGHS
0:34:52 > 0:34:55I'm only joking. I'm only joking. Only joking!
0:34:55 > 0:34:58- In Australia, so... Biggest-selling app.- Yes, it is.
0:34:58 > 0:35:00Digital app, so it has little bells and whistles
0:35:00 > 0:35:03and animations and all fun things in it
0:35:03 > 0:35:04so you can follow it along and cook.
0:35:04 > 0:35:06But it's the cookery books
0:35:06 > 0:35:08that people will know you for as well,
0:35:08 > 0:35:10cos you've brought out a new cookery book.
0:35:10 > 0:35:11300-odd recipes in this one.
0:35:11 > 0:35:13Yeah. It's a compilation book from the magazine.
0:35:13 > 0:35:15It's very, very beautiful.
0:35:15 > 0:35:19- Very beautiful, indeed. So, quite a big, chunky book.- Right.
0:35:19 > 0:35:22- But you know what? I think we should talk.- What about?
0:35:22 > 0:35:25- About your scarifying.- Scarifying, I've told you that in rehearsal.
0:35:25 > 0:35:26I'm kind of alarmed.
0:35:26 > 0:35:28- Why? It's the way forward. - I don't know if it is.
0:35:28 > 0:35:30It is, definitely.
0:35:30 > 0:35:32Look, if you've got a big garden, you need to scarify it twice a year.
0:35:32 > 0:35:36I don't want to talk for a lot of women, but last time we met,
0:35:36 > 0:35:37which was quite a few years ago,
0:35:37 > 0:35:41I thought you were a little bit more kind of fast cars, rock star.
0:35:41 > 0:35:44- LAUGHTER - You know?
0:35:44 > 0:35:45Come on. You were.
0:35:45 > 0:35:48- You haven't seen my scarifier. It's proper big.- It's killing me.
0:35:48 > 0:35:51- No, no... - You're sounding like an old man.
0:35:51 > 0:35:53I thought it was going to kill me. It was this machine...
0:35:53 > 0:35:55- Being told to get the burgers in the pan.- I'm so upset.
0:35:55 > 0:35:58- But this machine was proper... - I can't. I'm slightly devastated.
0:35:58 > 0:35:59No, this machine is amazing.
0:35:59 > 0:36:01- It's got the word "professional" on it.- Did you hide my cup?
0:36:01 > 0:36:04- What's that? The cup? Sorry, I moved it.- Oh.
0:36:04 > 0:36:06- This one.- Who moved my cup? - There you go.
0:36:06 > 0:36:07It's got the word "professional" on it,
0:36:07 > 0:36:10- which means that it's properly cool. - Devastated.
0:36:10 > 0:36:12And when you fire it up, it's amazing.
0:36:12 > 0:36:13Came all this way.
0:36:13 > 0:36:16And then when you push the on button, you go with it.
0:36:16 > 0:36:17Yeah, not with you.
0:36:17 > 0:36:19- Yeah.- Great.
0:36:19 > 0:36:20Anyway, using a third of a cup,
0:36:20 > 0:36:23so our burgers are all the same size, so they cook in the same...
0:36:23 > 0:36:25Anyway, so, we're moving on from the scarifying.
0:36:25 > 0:36:27I'm still into my cars and stuff like that.
0:36:27 > 0:36:29It's just not so rock star.
0:36:30 > 0:36:33Look, rock stars will be scarifying their big gardens,
0:36:33 > 0:36:34I bet you.
0:36:34 > 0:36:36SHE LAUGHS I bet you!
0:36:36 > 0:36:39- I bet you.- Yeah, yeah. - Yeah.- Yep, yep. I see it now.- OK.
0:36:39 > 0:36:41Right, what are you doing with the burgers?
0:36:41 > 0:36:44Making them all the same size so they cook at the same time.
0:36:44 > 0:36:46- Whoops. - So, we've got a mayonnaise here.
0:36:46 > 0:36:49- Yeah, so, you're going to make me a lovely tarragon mayonnaise.- Yeah.
0:36:49 > 0:36:51- So, egg yolks, mustard in first. - Yes.
0:36:51 > 0:36:53I've just got to move this to the side
0:36:53 > 0:36:57so it just starts blending with the oil, first of all.
0:36:57 > 0:37:01Slowly pour in some of this rapeseed oil as well.
0:37:01 > 0:37:04Now, these burgers you're wrapping in a little bit of the...
0:37:04 > 0:37:06Tell us about the fat as well, cos this is the important bit of it.
0:37:06 > 0:37:10- A little bit of pancetta. - Yeah.- So, we're just going to...
0:37:10 > 0:37:12I've got the butcher to slice the pancetta the other way,
0:37:12 > 0:37:14- because at home... - Put one in for you.
0:37:14 > 0:37:18..we have round pancetta, which makes it dead easy.
0:37:18 > 0:37:20- Round pancetta?- Yeah.
0:37:20 > 0:37:22Would that be like porchetta? Italian sort of stuff, or not?
0:37:22 > 0:37:24No, I don't think it is.
0:37:24 > 0:37:26I think it's just the flat pancetta stuck in a round.
0:37:26 > 0:37:28OK. Sounds good.
0:37:28 > 0:37:30So, this is why we don't...
0:37:30 > 0:37:31If you are doing this on the barbecue,
0:37:31 > 0:37:33you wouldn't need to oil it, nothing. You just...
0:37:33 > 0:37:36- It stops it from sticking as well, won't it?- It does.
0:37:36 > 0:37:40So you get that lovely crunchy caramelized pancetta on the outside,
0:37:40 > 0:37:41and then you've got your burger on the inside.
0:37:41 > 0:37:44- All right.- I actually prefer to use a combination
0:37:44 > 0:37:48of pork and veal mince for my burgers at home,
0:37:48 > 0:37:50but these beef ones will be just as good.
0:37:50 > 0:37:54- OK, so one without for Lara as well.- Yeah.- Yeah.
0:37:54 > 0:37:57Now, you're going to also top this. Tell us what we've got over there.
0:37:57 > 0:37:58You've got a little bit of onion compote.
0:37:58 > 0:38:00Is it like a chutney, or...?
0:38:00 > 0:38:02Yeah, it's just a little bit of store-bought
0:38:02 > 0:38:04caramelized onion chutney, cos it is the weekend.
0:38:04 > 0:38:08- Yeah. - And I'm not as good as Michael.
0:38:08 > 0:38:10So, where do you get your inspiration from
0:38:10 > 0:38:13to write all these sort of recipes and do all these books, then?
0:38:13 > 0:38:14Where does it all come from?
0:38:14 > 0:38:17Well, there's always seasonal ingredients to work with
0:38:17 > 0:38:19and new trends coming up.
0:38:19 > 0:38:21Everybody is power-greening at the moment,
0:38:21 > 0:38:24juicing anything they can get their hands on.
0:38:24 > 0:38:25- Everybody is doing what?- Juicing.
0:38:25 > 0:38:28- Juicing?- Yeah, kale. It's all about the kale.
0:38:28 > 0:38:31- You're too busy scarifying.- What? - This is ridiculous.
0:38:31 > 0:38:35- Juicing kale?- Yes. Super-foods. - Kale is the new spinach, James!
0:38:36 > 0:38:39Oh, you've... I'm so sad.
0:38:39 > 0:38:41What? SHE LAUGHS
0:38:41 > 0:38:44That's not rock star, juicing kale.
0:38:44 > 0:38:47It so is!
0:38:47 > 0:38:50Less time on the scarifier.
0:38:50 > 0:38:53I tell you, I need it to work,
0:38:53 > 0:38:58so if anybody wants their large lawn scarifying,
0:38:58 > 0:39:01I could do it after the show, you see?
0:39:01 > 0:39:02Look, right.
0:39:02 > 0:39:06I can see the lines running hot now for some scarifying.
0:39:06 > 0:39:09- Everything is trending.- Yeah.
0:39:09 > 0:39:10#oldman
0:39:10 > 0:39:12People are now trending it, apparently.
0:39:12 > 0:39:15Or at least they're talking about it, whatever that means.
0:39:15 > 0:39:17It'll be #oldman, James.
0:39:17 > 0:39:21- Yeah, anyway.- People that scarify don't know what Twitter is.
0:39:21 > 0:39:22Yeah, they do!
0:39:24 > 0:39:26It's the way forward, Donna.
0:39:28 > 0:39:30I could even... I've never been to Australia,
0:39:30 > 0:39:32but I'm pretty sure you've got gardens in Australia
0:39:32 > 0:39:34that need sorting.
0:39:34 > 0:39:38We don't have moss. You keep telling me it's to dig moss out.
0:39:38 > 0:39:39Well, what do you have, then?
0:39:39 > 0:39:43Like, nasty weeds that sting your feet when you walk on it.
0:39:43 > 0:39:46- You need a scarifier. It'd get rid of all that.- Does it?
0:39:46 > 0:39:48Yeah, it would do it all. I think.
0:39:48 > 0:39:51Anyway, right. So, these burgers are going in there.
0:39:51 > 0:39:54They want sort of two or two minutes on either side.
0:39:54 > 0:39:55Right...
0:39:55 > 0:39:58You've got... this bit of mayonnaise.
0:39:58 > 0:39:59Got my mayonnaise for me.
0:39:59 > 0:40:04- Can you slice some of those big dill pickles for me?- Yeah.- Or gherkins.
0:40:04 > 0:40:06I'll do that. There you go. Seasoned for you as well.
0:40:06 > 0:40:08Thank you.
0:40:08 > 0:40:11Now, I'm just going to be a little bit of a food stylist
0:40:11 > 0:40:14and spread this nicely on the base of the buns.
0:40:14 > 0:40:16Oh, it's very lovely mayonnaise.
0:40:16 > 0:40:18Thank you.
0:40:18 > 0:40:20This one, how do you want it?
0:40:20 > 0:40:22- On an angle.- On an angle?
0:40:22 > 0:40:24Oh, no, you're fine. Look, it's fine.
0:40:24 > 0:40:28You tease me about my food stylings, so I'm not going to...
0:40:28 > 0:40:32Well, you've taken the mick out of my scarifying all morning.
0:40:32 > 0:40:34It's so not sexy.
0:40:34 > 0:40:37So, what are the rules to food styling, then?
0:40:37 > 0:40:38What are the rules?
0:40:38 > 0:40:40Well, I think the most important rule
0:40:40 > 0:40:41is that the food looks fresh
0:40:41 > 0:40:44and that it doesn't look like someone has played with it too much.
0:40:44 > 0:40:47- Right.- So, you can't keep it under lights.
0:40:47 > 0:40:49We like to photograph everything in daylight
0:40:49 > 0:40:51so it looks nice and fresh.
0:40:51 > 0:40:53Juicy.
0:40:53 > 0:40:55Right, there's the cheese.
0:40:55 > 0:40:57Now, this is Cheddar cheese.
0:40:57 > 0:41:00Yes, some nice aged bitey Cheddar would be great with this,
0:41:00 > 0:41:02so that way...
0:41:02 > 0:41:05- There you go. - Couple of spinach leaves.
0:41:05 > 0:41:08So, Donna, can you barbecue these as you're currently pan-frying them?
0:41:08 > 0:41:10You can do it in the same...way?
0:41:10 > 0:41:12Yeah, absolutely,
0:41:12 > 0:41:14especially on the flat side of the barbecue
0:41:14 > 0:41:16so they don't get caught on the grill.
0:41:16 > 0:41:18The pancetta might stick to the grill a little bit,
0:41:18 > 0:41:21so just use the flat side of the barbecue.
0:41:23 > 0:41:25They look pretty good to me.
0:41:25 > 0:41:27Are they good? Do you want to pop those on there?
0:41:27 > 0:41:29- On there?- Yeah.- OK.
0:41:29 > 0:41:32With your nicest food stylist fingers.
0:41:32 > 0:41:35On there. And what's next?
0:41:35 > 0:41:38A little bit of the store-bought caramelized onion.
0:41:38 > 0:41:39Yeah.
0:41:43 > 0:41:45Spread that on the top.
0:41:45 > 0:41:47And then just the cheese and pickles.
0:41:47 > 0:41:50- Now, I haven't toasted the...- Do you have to have gherkins? Cos, eugh...
0:41:50 > 0:41:52- You don't.- ..gherkins...- Yeah.
0:41:52 > 0:41:55You've got to have gherkin an a burger.
0:41:55 > 0:41:57At home, I just put everything in the middle of that table
0:41:57 > 0:41:59and let the kids build their own burger.
0:41:59 > 0:42:00Gherkins, you just find them
0:42:00 > 0:42:02all over the car parks of burger outlets,
0:42:02 > 0:42:04not that I ever go to burger outlets.
0:42:04 > 0:42:06I was just going to say, "What were you doing there?"
0:42:06 > 0:42:09But people just flick them out the window.
0:42:09 > 0:42:13Maybe they are not styled properly. That's why people flick them.
0:42:13 > 0:42:15Right, go on, then.
0:42:15 > 0:42:17Little bit of the aged Cheddar.
0:42:17 > 0:42:19Maybe we should do a show in Australia,
0:42:19 > 0:42:21- cos I've never been to Australia. - You should come.
0:42:21 > 0:42:23Yeah, I should go there.
0:42:23 > 0:42:25I reckon I'd get on with the Australian people.
0:42:25 > 0:42:27- LAUGHTER Don't you think?- The people?
0:42:27 > 0:42:31- Yes.- The people?- Yeah. SHE LAUGHS
0:42:31 > 0:42:32The people of Australia!
0:42:32 > 0:42:35- Are waiting for you.- Yes.
0:42:35 > 0:42:38Yeah. Just...I might upset them by cooking New Zealand lamb.
0:42:38 > 0:42:40But anyway, right, go on, then. What are we going to do?
0:42:40 > 0:42:42What are we going to call it?
0:42:42 > 0:42:45Pancetta beef burgers with tarragon mayonnaise.
0:42:45 > 0:42:47That's what we're going to call it.
0:42:51 > 0:42:54You see, Australian people, I'm on my way.
0:42:54 > 0:42:56- Look at that.- Gosh.
0:42:56 > 0:42:58- Right.- I love coming here for breakfast.- Dive into that.
0:42:58 > 0:43:02Holy Moley! That's all for you. That's all for you.
0:43:02 > 0:43:05- Yeah. Two shows.- It...
0:43:05 > 0:43:08- Oh, thank you. - Pancetta-free, yours.
0:43:08 > 0:43:10- I am a pancetta-free. - Yeah, there you go.
0:43:10 > 0:43:12- Thank you, though. - Dive into that.- Wowser.- Wow.
0:43:12 > 0:43:15- That is a serious, sort of, portion, isn't it, really?- It is.
0:43:15 > 0:43:17- But on the barbecue, it'll stop it from sticking.- Absolutely.
0:43:17 > 0:43:21And to get that lovely caramelised crunchy pancetta on the outside.
0:43:21 > 0:43:23There you go. Happy with that?
0:43:23 > 0:43:24Scarifyingly good.
0:43:29 > 0:43:31So, two very important questions came out of that.
0:43:31 > 0:43:34One, are you for or against gherkins, and two,
0:43:34 > 0:43:36do you scarify your lawn?
0:43:36 > 0:43:39We're always the place to come for cutting-HEDGE discussions,
0:43:39 > 0:43:40I like to think.
0:43:40 > 0:43:43Now it's that time of the show again that everyone looks forward to.
0:43:43 > 0:43:45It's the amazing Keith Floyd.
0:43:45 > 0:43:49You all might think I'm shopping, but I'm not going shopping.
0:43:49 > 0:43:51I'm making the groceries, as they say here in New Orleans,
0:43:51 > 0:43:54in this French market, established in the late 1700s,
0:43:54 > 0:43:57where the French immigrants brought their own typical produce
0:43:57 > 0:43:59to make the kind of wonderful American dishes you can get.
0:43:59 > 0:44:01There are yams and sugar cane,
0:44:01 > 0:44:05wonderful plump tomatoes, garlic, peppers, courgettes.
0:44:05 > 0:44:06You could be in Provence.
0:44:06 > 0:44:08And I'm making the groceries for
0:44:08 > 0:44:11the classic New Orleans signature dish shellfish gumbo.
0:44:11 > 0:44:13Shellfish gumbo was invented by the people who lived here
0:44:13 > 0:44:16when they tried to sort out how to make a French bouillabaisse,
0:44:16 > 0:44:18but they didn't in fact have the proper spices.
0:44:18 > 0:44:20But the West Indians did.
0:44:20 > 0:44:21They had a spice called ngombo,
0:44:21 > 0:44:24so they stuffed that into their shellfish stuff,
0:44:24 > 0:44:26and eventually it'd be called gumbo. File gumbo.
0:44:30 > 0:44:34To make the perfect shellfish gumbo, you need a fistful of dollars.
0:44:34 > 0:44:36- Thank you.- How are you doing, sir? - How are you doing?
0:44:36 > 0:44:38What do I need for a really good shellfish gumbo?
0:44:38 > 0:44:40Well, first of all, sir,
0:44:40 > 0:44:42we have some lovely shrimps here for your gumbo.
0:44:42 > 0:44:46- OK. I'm cooking for 12, so whack them in there, if you would.- OK.
0:44:46 > 0:44:48- Brilliant. Beautiful, beautiful shrimps.- OK?
0:44:48 > 0:44:51- Yeah, what's next?- Next one, we have some gumbo file.- Right.
0:44:51 > 0:44:53Now, what exactly is this spice?
0:44:53 > 0:44:55OK, it's just, like, ground-up sassafras leaves.
0:44:55 > 0:44:58Right, ground-up sassafras leaves. I've got that sussed at last.
0:44:58 > 0:45:00- OK, we have some Cajun Andouille. - Sausage. Excellent.
0:45:00 > 0:45:03- That's a spicy sausage.- Yes, sir. - Yep. In it goes.
0:45:03 > 0:45:05- And we have some tasso.- And that's what, smoked pork?- Yes, sir.
0:45:05 > 0:45:07- Good-o.- And we have crabs here to go with it.
0:45:07 > 0:45:09Great. Chuck in some crabs.
0:45:11 > 0:45:14- How many of those do I need? - About a half a dozen there.
0:45:14 > 0:45:17- OK. Good-oh. Good-oh.- OK? And we also have some Creole seasoning.
0:45:17 > 0:45:20Creole seasoning. Right. That's spicy, too. In that goes.
0:45:20 > 0:45:23- How about some oysters? - Oysters - you bet. Brilliant.
0:45:23 > 0:45:27- How about some crawfish?- Crawfish. Crawfish. I like it. I like it.
0:45:27 > 0:45:29- And this thing here - what is this? - OK, this is Cajun boudin.
0:45:29 > 0:45:32- Cajun boudin.- Crawfish boudin. - That's very stylish, isn't it?
0:45:32 > 0:45:34It's the sort of thing that French nouvelle cuisine chefs
0:45:34 > 0:45:36are making these days. Really brilliant. Anyway,
0:45:36 > 0:45:38jambalaya, crawfish pie and file gumbo -
0:45:38 > 0:45:40we're going to have some fun on the bayou.
0:45:40 > 0:45:42Well, not exactly,
0:45:42 > 0:45:44but at the New Orleans cookery school run by Joe Cohn.
0:45:44 > 0:45:46There it is at the bottom of your picture on the corner of that
0:45:46 > 0:45:48big building where the pink car is. HORN HONKS
0:45:48 > 0:45:50Food, to this day, is more important
0:45:50 > 0:45:53than just sticking something in your mouth and chewing and swallowing.
0:45:53 > 0:45:55Food is what social is about. Food is what family is about.
0:45:55 > 0:45:58Food is such a passion with local people,
0:45:58 > 0:46:01be it Creole or Cajun, that people will say
0:46:01 > 0:46:04that their mother is the greatest cook in the world,
0:46:04 > 0:46:06their grandmother is the greatest cook in the world.
0:46:06 > 0:46:09And that's one of the things about Louisiana restaurants -
0:46:09 > 0:46:11it is hard for a restaurateur
0:46:11 > 0:46:14to compete against somebody's home cooking
0:46:14 > 0:46:18because as you taste it, the people will say about a gumbo,
0:46:18 > 0:46:20"My grandmother did better than this,"
0:46:20 > 0:46:23or, "I did better than this," and that's the fun part about it.
0:46:23 > 0:46:25But all of our food - we have a passion for eating,
0:46:25 > 0:46:27- we have a passion for life. - That's brilliant.
0:46:27 > 0:46:29But I tell you what, I...
0:46:29 > 0:46:30I mean, this actually is my show.
0:46:30 > 0:46:32My viewers expect me to cook something.
0:46:32 > 0:46:34Wait, this isn't MY show?
0:46:34 > 0:46:36No, it's not your show, and as Fats Domino said,
0:46:36 > 0:46:39"Big, bad Joe, you gotta go, me, oh, my, oh." Thank you.
0:46:39 > 0:46:42- Well, but wait! Wait, wait! I want to see...- Go! Out!- Wait.
0:46:42 > 0:46:43I'm going to get out of the kitchen,
0:46:43 > 0:46:45but here's the thing about the English -
0:46:45 > 0:46:46you have a beer in front of you.
0:46:46 > 0:46:48- Is that true?- Yes. What have you got?- I have a beer.
0:46:48 > 0:46:51But you have learned how to only cook with one hand
0:46:51 > 0:46:54because you have to drink with one hand. In Louisiana,
0:46:54 > 0:46:57we're probably the only people who have a beer holster.
0:46:57 > 0:47:00So, what I've got to say is...
0:47:00 > 0:47:04# Goodbye, Joe We gotta go down the bayou. #
0:47:06 > 0:47:10You have been watching, or just missed, big, bad Joe.
0:47:10 > 0:47:12That's great, but we have actually got to get down to business.
0:47:12 > 0:47:14I've asked Joe. I've asked Paul Prudhomme.
0:47:14 > 0:47:16I've asked old ladies in the street.
0:47:16 > 0:47:19I've asked every kind of person how I make a file gumbo.
0:47:19 > 0:47:21This is going to be my interpretation of it.
0:47:21 > 0:47:22I'm going to try very hard,
0:47:22 > 0:47:24and I'm going to give it to big, bad Joe afterwards.
0:47:24 > 0:47:28So, with no further more ado, as we say, and, Clive,
0:47:28 > 0:47:30the routine spin round the ingredients.
0:47:30 > 0:47:32This is going to be a shrimp gumbo, OK?
0:47:32 > 0:47:34So, we've got fresh shrimp.
0:47:34 > 0:47:37Lovely, lovely prawns, we call them in Britain. We've got oysters.
0:47:37 > 0:47:40We've got gumbo crabmeat taken from the shells.
0:47:40 > 0:47:43These are the actual gumbo crabs here.
0:47:43 > 0:47:44We've got crawfish.
0:47:44 > 0:47:48Remember the Elvis Presley thing? Crawfish, crawfish? These are they.
0:47:48 > 0:47:51In fact, they're crayfish, as we would call them, OK?
0:47:51 > 0:47:55We have got the Cajun spices - the Louisiana spices.
0:47:55 > 0:47:59We've got the tomato sauce. We've got rice.
0:47:59 > 0:48:01We've got this wonderful sausage,
0:48:01 > 0:48:03which I'm going to speak about much later. Just check it out for now.
0:48:03 > 0:48:07We've got peppers and onions and parsley,
0:48:07 > 0:48:13and the dish takes its name from the okra or ladies' fingers.
0:48:13 > 0:48:15This is the gumbo.
0:48:15 > 0:48:19In fact, ngombo, from the West Africans, West Indians,
0:48:19 > 0:48:21who were imported here in those dreadful years of slavery -
0:48:21 > 0:48:23they brought this kind of stuff with them.
0:48:23 > 0:48:26But, in fact, a gumbo doesn't have to have okra in it,
0:48:26 > 0:48:30and mine is not going to have it in. So, that's the beginning of it all,
0:48:30 > 0:48:32but before we can even start to cook,
0:48:32 > 0:48:35we need some fish stock, which, Clive, if you can zoom over here,
0:48:35 > 0:48:38I've got a regular fish stock of carrots,
0:48:38 > 0:48:41leeks, onions and stuff like that, and a fish head.
0:48:41 > 0:48:44Also, of course, I'm going to put in all of the shells from the prawns.
0:48:44 > 0:48:46So, we let that simmer and bubble away there
0:48:46 > 0:48:48for a second and we get on with the real, real business.
0:48:48 > 0:48:50It's a cookery school,
0:48:50 > 0:48:52and he'd be waving to all the people up through there, I suppose.
0:48:52 > 0:48:54Anyway, faff in the pan, oil.
0:48:54 > 0:48:57Some people say you should use margarine and oil.
0:48:57 > 0:49:00Right, no problem. So, into our hot fat,
0:49:00 > 0:49:02the very first thing that I believe we should do
0:49:02 > 0:49:03is throw in some onions.
0:49:03 > 0:49:05Now, you might get a bit of smoke in your eyes here,
0:49:05 > 0:49:09but don't worry about it, OK? We then need a few of these peppers.
0:49:09 > 0:49:12They call them bell peppers here. I just call them green peppers,
0:49:12 > 0:49:14but they do like to take the whole thing to the maximum.
0:49:14 > 0:49:18Then, I need some chopped celery. It's a very unbalanced knife,
0:49:18 > 0:49:21so I'm not going to do it quite as fast as I normally do.
0:49:21 > 0:49:23We have some chopped celery.
0:49:23 > 0:49:25OK.
0:49:26 > 0:49:29And we sweat all these vegetables down for a second or two.
0:49:29 > 0:49:32Right, the next thing that I'm going to do is put in Joe's mix.
0:49:32 > 0:49:34I mean, this is a mixture of...
0:49:34 > 0:49:35And, here, I have to refer to my notes
0:49:35 > 0:49:38because, I told you, I don't know all of these things. This is...
0:49:38 > 0:49:41You could be looking at that while I'm reading it out, OK?
0:49:41 > 0:49:44It's a mixture of freshly ground red pepper, sweet paprika,
0:49:44 > 0:49:47salt, white pepper, black pepper, dried thyme leaves...
0:49:47 > 0:49:50AMERICAN PRONUNCIATION: '..oregano leaves...' I'm getting American.
0:49:50 > 0:49:52I mean oregano. I'm terribly sorry.
0:49:52 > 0:49:54..and a bay leaf all stuffed into there.
0:49:54 > 0:49:56And this goes now...
0:49:56 > 0:49:58We've sweated these vegetables down a bit.
0:49:58 > 0:50:00That goes in there, as well.
0:50:00 > 0:50:04And this is going to help us to make a bit of a roux.
0:50:05 > 0:50:06OK? You've got that?
0:50:06 > 0:50:11Then, something brought to the gumbo by the Indians -
0:50:11 > 0:50:14the indigenous American Indians - is the file.
0:50:14 > 0:50:19Now, this is sassafras leaves pounded up, OK?
0:50:19 > 0:50:21So, we have to put some of that in.
0:50:21 > 0:50:23Now, there's a school of thought here -
0:50:23 > 0:50:26some say it goes in later, at the end, and in which case...
0:50:26 > 0:50:27Excuse me. Up.
0:50:27 > 0:50:28..file means string
0:50:28 > 0:50:30and it turns into a kind of stringy thing in the pot
0:50:30 > 0:50:31and that goes in at the end.
0:50:31 > 0:50:34Another school of thought says put it in right at the beginning.
0:50:34 > 0:50:36I'm putting it in right at the beginning.
0:50:36 > 0:50:39That feels more comfortable to my European way of cooking things.
0:50:39 > 0:50:43OK? Then, we also need...
0:50:43 > 0:50:46Cos they like these things a little hot, but not too hot.
0:50:46 > 0:50:49And don't forget, Cajun, New Orleans, Louisiana -
0:50:49 > 0:50:51cooking is not just a question of chucking in
0:50:51 > 0:50:53a great handful of spice onto something
0:50:53 > 0:50:55which hasn't been properly prepared.
0:50:55 > 0:50:57The same rules still apply - freshness, honesty,
0:50:57 > 0:51:00integrity in the ingredients and all that kind of thing.
0:51:00 > 0:51:03So, a bit of Tabasco, or chilli sauce into there.
0:51:06 > 0:51:11OK? And, like all sunshine cooking, we need some tomato sauce.
0:51:11 > 0:51:15Now, this is just simply pureed, fresh tomatoes
0:51:15 > 0:51:17strained through so there's no pips, no skin in them.
0:51:17 > 0:51:19So, we'll put a bit of that in.
0:51:24 > 0:51:25Right?
0:51:25 > 0:51:29Now, you'll hear it said the whole time in this programme -
0:51:29 > 0:51:32this Louisiana programme, this New Orleans programme -
0:51:32 > 0:51:34that anything for a gumbo goes.
0:51:34 > 0:51:37You know, you put in what you like. And we're making this for a party,
0:51:37 > 0:51:39so there are no precise ingredients, OK?
0:51:39 > 0:51:42You can buy my book, if I can be bothered to write it
0:51:42 > 0:51:43for the exact quantities,
0:51:43 > 0:51:45but it's a party dish, so you just chuck things in.
0:51:45 > 0:51:48Stay there, Clive. I need the fish stock now.
0:51:50 > 0:51:53Right, sorry about this. You might get some steam on your lens.
0:51:53 > 0:51:57I hope you can cope with that. The fish stock goes into there.
0:52:01 > 0:52:04See all the lovely ingredients I've used to make that stock?
0:52:04 > 0:52:05That's trout heads.
0:52:05 > 0:52:08Trout are quite different here from other parts of the world,
0:52:08 > 0:52:10but it is trout, for sure.
0:52:10 > 0:52:13And then we have now our basic...
0:52:14 > 0:52:19Our basic gumbo mix. You have to take a close-up on that.
0:52:19 > 0:52:22The director has to dream up a lovely cut away
0:52:22 > 0:52:25because that must now simmer for at least 45 minutes
0:52:25 > 0:52:27before I can continue the process.
0:52:29 > 0:52:32MARCHING BAND PLAYS
0:52:37 > 0:52:39Because you all read The Sunday Times,
0:52:39 > 0:52:42you'll know that "carnival" means farewell to the flesh,
0:52:42 > 0:52:44and that's the season from the 12th Night or,
0:52:44 > 0:52:46if you prefer, the feast of Epiphany -
0:52:46 > 0:52:47I hope I said that right -
0:52:47 > 0:52:51January 6th or the first Wednesday after Pancake Tuesday.
0:53:12 > 0:53:15Now, 45 minutes has, in fact, gone by -
0:53:15 > 0:53:17at least 45 minutes has gone by -
0:53:17 > 0:53:20and it's given me time for a few arriere-pensees, as they say -
0:53:20 > 0:53:21a few second thoughts.
0:53:21 > 0:53:23What I forgot about was this wonderful
0:53:23 > 0:53:26chopped and smoked Louisiana ham,
0:53:26 > 0:53:29which they think should go into a file gumbo,
0:53:29 > 0:53:31even if it is basically a fish one.
0:53:31 > 0:53:34Also, I forgot - this lovely andouille,
0:53:34 > 0:53:36which is a kind of spicy, smoked sausage.
0:53:36 > 0:53:39So, we'll pop a bit of that in, as well. OK? That's for sure.
0:53:39 > 0:53:42The other thing is we can put these now...
0:53:42 > 0:53:46We can actually put just the shells of the gumbo crabs in
0:53:46 > 0:53:48cos they're going to add more fish flavour to the stew, to the soup.
0:53:48 > 0:53:51So, in they go. They're a beautiful colour, aren't they?
0:53:51 > 0:53:53They go in.
0:53:53 > 0:53:56Now, they will be left in the plate just as a kind of signature.
0:53:56 > 0:53:59You wouldn't actually eat that bit. That's just for flavouring it.
0:53:59 > 0:54:03Then, we've got the magnificent shrimps, OK?
0:54:03 > 0:54:07Or prawns, as we call them. Lovely, fat, plump, fresh crawns.
0:54:07 > 0:54:08Prawns, I'm sorry!
0:54:08 > 0:54:13Oysters, taken up with their juice. In they go.
0:54:13 > 0:54:14That's the oysters.
0:54:14 > 0:54:17The wonderful crabmeat from the Cajun crabs, OK?
0:54:17 > 0:54:20Cos, you know, the Americans don't like, particularly,
0:54:20 > 0:54:23to eat shells and bones and stuff like that,
0:54:23 > 0:54:25so all this stuff is taken out of the shell.
0:54:25 > 0:54:29Then, finally, we have our crawfish, our crayfish.
0:54:29 > 0:54:32And in that goes, and this is a feast and a half.
0:54:32 > 0:54:35Hold that a moment while I get the spoon. Stir that in.
0:54:36 > 0:54:39Now, we have... Now we're cooking on gas, as they say.
0:54:39 > 0:54:42But what was it, those of you who were paying attention
0:54:42 > 0:54:44at the beginning of this cooking sketch,
0:54:44 > 0:54:47have realised I haven't talked about?
0:54:47 > 0:54:49It is the crawfish boudin.
0:54:49 > 0:54:51Now, this is so stylish.
0:54:51 > 0:54:55This is a real skin, and inside is minced up crawfish,
0:54:55 > 0:54:57spices and bread and stuff like that,
0:54:57 > 0:55:01and it's really classically French, modern cooking,
0:55:01 > 0:55:02but here it is right in Louisiana.
0:55:02 > 0:55:05So, to make this dish absolutely sumptuous
0:55:05 > 0:55:09and, really, a rock-and-roll dish, in they go.
0:55:09 > 0:55:13They simmer and poach in there for about another...
0:55:13 > 0:55:16The whole lot - about another ten minutes. The lid goes on.
0:55:17 > 0:55:19The lid goes on and the beat goes on,
0:55:19 > 0:55:22and the next time you see that, we'll be eating it.
0:55:24 > 0:55:29- OK.- Right.- We take the top off. Put the top down on the floor.
0:55:29 > 0:55:31And I'll give you some. Now, do you want to have this with rice or not?
0:55:31 > 0:55:33- With rice is the traditional way. - OK.
0:55:33 > 0:55:36With rice was the traditional way for one reason.
0:55:36 > 0:55:39It was the traditional way, and rice was a filler.
0:55:41 > 0:55:42Now...
0:55:42 > 0:55:47You know, one of the things is, with all the shrimp,
0:55:47 > 0:55:49or the prawns, and the crawfish and everything else,
0:55:49 > 0:55:53it's hard to imagine that anything like this could not taste good.
0:55:53 > 0:55:56- Right.- So, for yourself, sir.
0:55:56 > 0:55:58'You see, he couldn't bring himself to say
0:55:58 > 0:55:59'that it was absolutely brilliant.
0:55:59 > 0:56:02'He was wittering on so much about the American War of Independence
0:56:02 > 0:56:04'and stuff like that, he didn't realise
0:56:04 > 0:56:07'that my thing was rich and delicious and wonderful.'
0:56:10 > 0:56:15He does know that he's free to be edited out.
0:56:15 > 0:56:17And this is... This is a biggie, you know.
0:56:17 > 0:56:19This is a biggie. Here I am.
0:56:20 > 0:56:22- The Queen, I understand... - 'Here we go again.
0:56:22 > 0:56:23'The Queen is watching him in New Orleans.
0:56:23 > 0:56:25'He gets all this muddled, as well.
0:56:25 > 0:56:27'He's talking about New Orleans, not America.'
0:56:27 > 0:56:29Who cares about America? We lost the war.
0:56:29 > 0:56:35But they're watching America because we're not part of America.
0:56:35 > 0:56:38And who cares about Andrew Jackson and Pakenham?
0:56:38 > 0:56:41- We've forgotten those little things. - 'Come on, out with it.'
0:56:43 > 0:56:44This is good.
0:56:49 > 0:56:51Great stuff. Now, as ever, on Best Bites,
0:56:51 > 0:56:54we're looking back at some of our favourite recipes
0:56:54 > 0:56:58from the Saturday Kitchen archives. Still to come on today's show,
0:56:58 > 0:57:01it's a battle of the Brummies in the Omelette Challenge today,
0:57:01 > 0:57:04as Aktar Islam and Glynn Purnell go head-to-head.
0:57:04 > 0:57:07Nigel Haworth is here with a dish that's packed full of flavour -
0:57:07 > 0:57:10confit duck leg meat is rolled in spring-roll pastry,
0:57:10 > 0:57:13deep-fried and served with pan-fried duck breast,
0:57:13 > 0:57:16spicy red cabbage and mead syrup.
0:57:16 > 0:57:19And Matt Lucas faces his food heaven or his food hell.
0:57:19 > 0:57:20Did he get his food heaven -
0:57:20 > 0:57:22stir-fried chicken with broccoli and noodles -
0:57:22 > 0:57:25or his food hell - asparagus, pea and parsley broth
0:57:25 > 0:57:28with sauteed asparagus and soft-boiled egg?
0:57:28 > 0:57:30And you can find out what he got at the end of the show.
0:57:30 > 0:57:32Now, next up, it's the fantastic Jason Atherton
0:57:32 > 0:57:36with a mullet dish that makes use of a North African spice blend
0:57:36 > 0:57:38called ras el hanout.
0:57:38 > 0:57:41Cooking next is the man behind the Michelin-starred food
0:57:41 > 0:57:42at the award-winning restaurant Maze.
0:57:42 > 0:57:45He's now just opened the new Maze Grill this week, too,
0:57:45 > 0:57:48so we're very lucky that he's escaped the kitchen
0:57:48 > 0:57:51to be here long enough with us this morning. It's Jason Atherton.
0:57:51 > 0:57:52- Good to have you here. - Hi, James. How are you?
0:57:52 > 0:57:55You're here for the next 45 minutes and then straight back to your restaurant.
0:57:55 > 0:57:58- Onto service, yeah.- Onto service. So, what are we cooking?
0:57:58 > 0:58:00So, it's one of the dishes out of my new book.
0:58:00 > 0:58:01It's roasted red mullet with piperade -
0:58:01 > 0:58:03which we used to cook in Spain when I lived there -
0:58:03 > 0:58:07candied aubergine with some little aubergine crisps and a little cress.
0:58:07 > 0:58:08Now, you want me to get on with the aubergine.
0:58:08 > 0:58:11- We're going to peel the aubergine for this one?- Yes, please.
0:58:11 > 0:58:13Coat it in a little bit of sugar, lemon juice, thyme.
0:58:13 > 0:58:15- I'm going to quickly prep the fish.- OK.
0:58:15 > 0:58:16- Now, you're using red mullet there. - Yeah.
0:58:16 > 0:58:19Two types of mullet that people can buy - the red or the grey.
0:58:19 > 0:58:21Red's a totally different flavour, isn't it?
0:58:21 > 0:58:23This is more delicate, where the grey's a little bit more rustic
0:58:23 > 0:58:25because it feeds on the bottom...
0:58:25 > 0:58:28- Well, this does, as well, but it's not quite as harsh.- Yeah.
0:58:28 > 0:58:29So, we're just going to move that over there.
0:58:29 > 0:58:31So, tell us a bit about your training -
0:58:31 > 0:58:33when you trained in Spain.
0:58:33 > 0:58:35Cos you trained at probably one of the greatest restaurants
0:58:35 > 0:58:37- in the world.- Yeah.- El Bulli.
0:58:37 > 0:58:40Ferran Adria's classed as one of the best chefs in the world,
0:58:40 > 0:58:42and I was sort of lucky enough, ten years ago,
0:58:42 > 0:58:45to sort of train there and,
0:58:45 > 0:58:48you know, learn from the sort of master, really, so...
0:58:48 > 0:58:50And it's paid dividends because, you know, in Maze,
0:58:50 > 0:58:52we sort of follow the same ethos
0:58:52 > 0:58:55in the way we do the tapas-sized portions,
0:58:55 > 0:58:57and people have, like, seven, eight, nine, ten courses,
0:58:57 > 0:59:00- and it works really well. - Cos it's kind of like...
0:59:00 > 0:59:03- Well, not sushi, but it's... - It's not sushi, James!
0:59:03 > 0:59:05No, I know, but that style of eating where you just grab...
0:59:05 > 0:59:06You know, you pick a plate and...
0:59:06 > 0:59:09- More like tasting plates, don't you think?- Yeah, that's right.
0:59:09 > 0:59:11You can come and have one course at the bar if you like,
0:59:11 > 0:59:13and a glass of wine, but the idea is to come
0:59:13 > 0:59:15and experience it on a more sort of gourmet level.
0:59:15 > 0:59:18So, you get a combination of all kinds of flavours all at once.
0:59:18 > 0:59:21Yeah, absolutely. So, we're just taking the sliced red onion here.
0:59:21 > 0:59:26Going to roast that off with a little bit of the ras el hanout.
0:59:26 > 0:59:29- Tell us what that is. This is the... - It's a Moroccan spice, basically.
0:59:29 > 0:59:32It's a blend of, like, 26 to 28 different spices.
0:59:32 > 0:59:35Sort of like rose petals in cinnamon,
0:59:35 > 0:59:36all that type of stuff.
0:59:36 > 0:59:38I first started using it when I lived in Dubai
0:59:38 > 0:59:40cos I lived there for three years,
0:59:40 > 0:59:43and used to go down to the spice souks
0:59:43 > 0:59:45and sort of mingle with all these different spices
0:59:45 > 0:59:47and learn how to use them,
0:59:47 > 0:59:49and I found this and found it really fascinating.
0:59:49 > 0:59:53- So, that goes in there.- OK. - Then we've got some chorizo sausage.
0:59:53 > 0:59:56- So, we've got lemon going on here. - Yeah.- A bit of garlic.- Then just...
0:59:56 > 0:59:58If you cover all that over.
0:59:59 > 1:00:01Bake it in the oven for about an hour and a half,
1:00:01 > 1:00:02- and then we're going to caramelise it.- OK.
1:00:02 > 1:00:04Obviously, we've got a little bit pre-done,
1:00:04 > 1:00:07- which we can blend in a minute, James, if you don't mind.- OK.
1:00:07 > 1:00:10- This all goes straight in. Cover it with tinfoil?- Yeah.
1:00:10 > 1:00:13- Bake it in the oven.- There we go.
1:00:13 > 1:00:15And then we're just going to finish that in the blender
1:00:15 > 1:00:18- with a little bit of hazelnut oil. - OK.- So...
1:00:20 > 1:00:24- Thank you.- We've got one that we've got in here. Right.
1:00:24 > 1:00:26A bit of the aubergine here, yeah.
1:00:27 > 1:00:30- That's it. Put it in there, and then we're going to blend it.- OK.
1:00:30 > 1:00:31Quickly put the fish down.
1:00:31 > 1:00:33So, I mean, I mentioned the fact
1:00:33 > 1:00:35- that you've just opened a new restaurant, as well.- Yeah.
1:00:35 > 1:00:38Tell us a little bit about that, then. Cos you've got Maze...
1:00:38 > 1:00:40- Yeah.- ..and then kind of like next door?
1:00:40 > 1:00:42Yeah, it's next door and it's based on, like,
1:00:42 > 1:00:45a New York-style grill restaurant.
1:00:45 > 1:00:47- Yeah.- And the idea is sort of...
1:00:47 > 1:00:49You know, you come and choose your steak or your salad
1:00:49 > 1:00:51or your starters, and we've sort of got different breeds
1:00:51 > 1:00:53- from all round the world.- Right.
1:00:53 > 1:00:56You know, some rare breed British meat, some American beef,
1:00:56 > 1:00:59some Kobe and Wagyu from Australia and Japan.
1:00:59 > 1:01:01You know, you've got your sides and then your...
1:01:01 > 1:01:03Just the complete opposite to what Maze is,
1:01:03 > 1:01:05cos Maze is, you know, the small portions.
1:01:05 > 1:01:07This is, like, big portions.
1:01:07 > 1:01:09So, where do you get your inspiration from?
1:01:09 > 1:01:10Is it still Spain or is it...?
1:01:10 > 1:01:12For that restaurant, it was from New York.
1:01:12 > 1:01:13I mean, I'm a big fan of New York.
1:01:13 > 1:01:16I really love their restaurants and sort of the way they dine out
1:01:16 > 1:01:18and stuff, you know.
1:01:18 > 1:01:22But for Maze, it heads more towards Europe, Spain, Italy, France.
1:01:22 > 1:01:24Cos you've expanded.
1:01:24 > 1:01:26Maze is not just in the UK now, is it? It's now abroad.
1:01:26 > 1:01:28Yeah, it's gone global, as they say.
1:01:28 > 1:01:31We're now in New York, we're in Prague,
1:01:31 > 1:01:33and we're looking at Berlin next year.
1:01:33 > 1:01:36And we're doing Qatar at the end of the year.
1:01:36 > 1:01:39- And if you're not busy enough, a book, as well.- That's right, yeah.
1:01:39 > 1:01:41- So, we've done the cookbook. - HE CHUCKLES
1:01:41 > 1:01:45So, you think your 180 for breakfast is a doddle, this is...
1:01:45 > 1:01:49So, I'm basically just making these little crisps with the aubergine.
1:01:49 > 1:01:52- Nice and thinly sliced.- Yeah, that's it. Nice and thin, please, James.
1:01:52 > 1:01:54We're going to quickly deep-fry them.
1:01:54 > 1:01:56The stew's coming along nicely. When you...
1:01:56 > 1:01:57When we used to make this in Spain,
1:01:57 > 1:02:00- we used to do it for the staff lunch at El Bulli, and...- Staff lunch?
1:02:00 > 1:02:03- Staff lunch, yeah.- Right.- And that's where I got inspiration from.
1:02:03 > 1:02:05Basically, what we'd do is then crack eggs into the pan,
1:02:05 > 1:02:08- and then just bake them in the oven and then set it.- This?
1:02:08 > 1:02:10- This one?- This one, yeah.
1:02:10 > 1:02:12And then the chef always used to have to taste it first.
1:02:12 > 1:02:15If it wasn't good enough for the chef, then it went in the dustbin.
1:02:15 > 1:02:17I remember making a rabbit stew once...
1:02:17 > 1:02:18I'll have a taste of it in a minute!
1:02:18 > 1:02:20You'll have to tell me, Chef, if it's good enough.
1:02:20 > 1:02:23- I've had some dodgy staff food in my time.- What have you put in there?
1:02:23 > 1:02:25That's just a little bit of tomato fondue, you know.
1:02:25 > 1:02:27But we've put a little bit of spicy ketchup in.
1:02:27 > 1:02:29If people can't find spicy ketchup, a bit of chilli,
1:02:29 > 1:02:32- maybe a bit of tomato ketchup would do?- Yeah, that's right.
1:02:32 > 1:02:33But these peppers are great, aren't they?
1:02:33 > 1:02:36You can buy them in delicatessens, these little wood-roasted peppers.
1:02:36 > 1:02:38Yeah, they're great. Even the ones in the restaurant,
1:02:38 > 1:02:40when we used them for this dish,
1:02:40 > 1:02:42we'd buy them in - the little pimento peppers -
1:02:42 > 1:02:44in the tins because the flavour is just incredible.
1:02:44 > 1:02:46And you only get them for a short time of the year, so...
1:02:46 > 1:02:48We're just going to put a bit of olive in.
1:02:48 > 1:02:52- If you can shake that pan for me, James.- There you go.- That's great.
1:02:52 > 1:02:55I mentioned your book just briefly. What's it about?
1:02:55 > 1:02:58- Is it...? - The idea behind the cookbook is...
1:02:58 > 1:03:00It's like a limited selection of recipes, is it?
1:03:00 > 1:03:01There's 30 recipes from Maze.
1:03:01 > 1:03:03- All the signature dishes from Maze.- Yeah.
1:03:03 > 1:03:05And the idea is then that, with your leftovers,
1:03:05 > 1:03:08I show you how to create two dishes,
1:03:08 > 1:03:10what you can use more for the home cook.
1:03:10 > 1:03:13So, you have one sort of Michelin-starred recipe, if you like,
1:03:13 > 1:03:17- and then a home-style recipe for the home cook.- There you go.
1:03:17 > 1:03:20- Olive stones.- There you go. That's the leftovers there.
1:03:20 > 1:03:22- We can do a book together, James.- Yeah.
1:03:22 > 1:03:25- So, you just throw in the coriander at the last minute?- That's right.
1:03:25 > 1:03:27- OK.- That's now ready.
1:03:27 > 1:03:30- And the red mullet doesn't take very long at all, does it?- No.
1:03:30 > 1:03:34- That can go off.- You're looking at, what, a couple of minutes, no more?
1:03:34 > 1:03:35Yeah, no more.
1:03:35 > 1:03:37The aubergine should just fry off.
1:03:37 > 1:03:40If you've got a deep-fat fryer at home, then you literally
1:03:40 > 1:03:43just want to cook those at about 180, something like that.
1:03:43 > 1:03:46- That's it. This can go straight on the plate from the...- The puree.
1:03:46 > 1:03:50- The puree. So...- You class this as, what, aubergine caviar?
1:03:50 > 1:03:52Yeah, it is, but it's a lot sweeter because it's like...
1:03:52 > 1:03:54You know, cos we've baked it
1:03:54 > 1:03:57with sugar and lime and all that type of stuff, so...
1:03:57 > 1:03:59- They think the idea of caviar is just a cream, I suppose.- Yeah.
1:03:59 > 1:04:02I don't know where they get the word caviar from because it's...
1:04:02 > 1:04:05- From seeds in the aubergine. - Is that where it's from, is it?
1:04:05 > 1:04:07- There you go, Lawrence. - There you go.
1:04:09 > 1:04:11- And we're just going to pop... - I'll lift off these.
1:04:11 > 1:04:13I'm just going to put the fish on top.
1:04:14 > 1:04:17- Extra fish on there. - These chips look fantastic.
1:04:17 > 1:04:20- Little coriander shoots. - What are you putting on there?
1:04:20 > 1:04:24- Some little coriander shoots.- Right. - It's those little touches, James,
1:04:24 > 1:04:27- what gets those Michelin stars, yeah?- That's the one.
1:04:28 > 1:04:31- Poncey food - that's what they call it, Lawrence, don't they?- Yes.
1:04:31 > 1:04:33- Michelin star, isn't it, James? Not Eurostar.- Yeah, exactly.
1:04:33 > 1:04:36THEY LAUGH There you go. A bit of salt.
1:04:36 > 1:04:40- A little bit of olive oil on top to glaze it.- There you go.
1:04:40 > 1:04:44- Some little crisps, and that's it. - So, remind us what that is again.
1:04:44 > 1:04:47That's our roasted red mullet, Spanish piperade stew,
1:04:47 > 1:04:50aubergine caviar and some little garnishes on top.
1:04:50 > 1:04:51How delicious does that look?
1:04:56 > 1:04:58That actually looks fantastic.
1:04:58 > 1:05:01Probably one of the best-looking dishes we've had. There we go.
1:05:01 > 1:05:03Come on over, Jase. No offence to your breakfast, Lawrence.
1:05:03 > 1:05:07- No offence taken.- There you go. Dive into that.- Thank you.
1:05:07 > 1:05:09Now, this, I know, is good cos we tried this in rehearsal,
1:05:09 > 1:05:11but that spice makes all the difference, doesn't it?
1:05:11 > 1:05:12Makes a big difference.
1:05:12 > 1:05:15Especially when you cook it out with the peppers and stuff,
1:05:15 > 1:05:19- it's really tasty.- Yes, that's what I'm interested to taste. - Tell us what you think of that one.
1:05:19 > 1:05:22- Mm!- That good, Sarah?- It's perfect. - Thumbs up?- Thumbs up.
1:05:22 > 1:05:24- That is absolutely perfect. - Pass it down.
1:05:24 > 1:05:27- I don't want to give it to you. - You need to learn to get a bigger
1:05:27 > 1:05:29mouthful cos it never comes back. If you couldn't get red mullet -
1:05:29 > 1:05:32I mean, it's quite difficult for people to get a hold of -
1:05:32 > 1:05:34- what fish could you use instead? - Sea bass, sea bream -
1:05:34 > 1:05:36anything like that, really. Anything with scales on.
1:05:36 > 1:05:40Anything with scales on! That narrows it down a bit, doesn't it?
1:05:40 > 1:05:42THEY LAUGH Guys? Lawrence, dive in.
1:05:42 > 1:05:45- I think that spice does make all the difference.- Ooh! Ooh, yes.
1:05:45 > 1:05:48- It's still in my mouth. It's gorgeous.- It's a great aftertaste.
1:05:49 > 1:05:51- See you later.- He's happy.
1:05:56 > 1:05:58Great dish, and certainly something to wow your friends with.
1:05:58 > 1:06:00And, as Jason said, it doesn't just have to be mullet.
1:06:00 > 1:06:01You can use any fish you like.
1:06:01 > 1:06:04Now time for the Omelette Challenge, and this week,
1:06:04 > 1:06:06there's a Midlands derby, as Glynn Purnell
1:06:06 > 1:06:08and Aktar Islam go head-to-head.
1:06:08 > 1:06:10It doesn't take long for them to start bickering
1:06:10 > 1:06:12over who should be disqualified.
1:06:12 > 1:06:14Right, it's time for the Omelette Challenge.
1:06:14 > 1:06:16Paul Rankin, fellow Irishman over there,
1:06:16 > 1:06:19still sits at the centre of the pan - 17.5 seconds.
1:06:19 > 1:06:20So, usual rules apply.
1:06:20 > 1:06:22We know you're about 29 seconds,
1:06:22 > 1:06:25but who would you like to beat on the board?
1:06:25 > 1:06:27- I would like to... - Your fellow Brummie?
1:06:27 > 1:06:29I'd like to be close to...
1:06:29 > 1:06:31- On this side, though.- All right, OK.
1:06:31 > 1:06:33It's quicker. Quicker. All right. So, usual rules apply.
1:06:33 > 1:06:35Three-egg omelette as fast as you can.
1:06:35 > 1:06:37- I know you've been practising. - He has, I haven't.
1:06:37 > 1:06:38- Let me just say that!- Not at all.
1:06:38 > 1:06:42Let's put the clocks on the screens, please. Three, two, one, go.
1:06:51 > 1:06:54- Oh-ho-ho! - Oh, it's sliding down a bit.
1:06:54 > 1:06:57You're in trouble! You're in trouble!
1:06:58 > 1:07:01- There's no way you're going to beat him.- Chef, what's that?
1:07:01 > 1:07:03The concentration is...
1:07:03 > 1:07:06- GONG - Oh, look at that. Look at that!
1:07:06 > 1:07:08Just making sure that he gets on the board, you see, now.
1:07:08 > 1:07:11GONG Right.
1:07:13 > 1:07:16And once they've made it, they stand back and...
1:07:16 > 1:07:18I stand back cos I don't want you to elbow me in the face!
1:07:18 > 1:07:21- I'm making you eat that! - Yeah. This one....
1:07:21 > 1:07:23- It's not cooked?- Yeah, it's...
1:07:23 > 1:07:26As they say, in French, is that pas cuit, Chef? That's not cooked.
1:07:26 > 1:07:28- There's shell in that. - That's for texture.
1:07:28 > 1:07:30That's a milkshake with skin, that is.
1:07:30 > 1:07:32That's what that is.
1:07:32 > 1:07:35- Right, Aktar...- That's an eggshake.
1:07:38 > 1:07:41That's scrambled eggs, Chef. That doesn't count.
1:07:41 > 1:07:42- You wanted to beat Glynn.- I did.
1:07:42 > 1:07:45He couldn't beat the egg, that's what he couldn't beat!
1:07:45 > 1:07:47- And considering that's scrambled. - You have beaten Glynn.- Ooh!
1:07:47 > 1:07:52You did it in 27.28 seconds, which puts you there...
1:07:53 > 1:07:56..next to Cyrus Todiwala, which is there.
1:07:56 > 1:07:59There, even. I'll get it right. No, there.
1:07:59 > 1:08:01- Put him on there, Chef.- Get it. There. There. It's there.
1:08:01 > 1:08:02- He's there?- Yeah, next to Ching.
1:08:02 > 1:08:05Glynn knows he's gotten a higher score now.
1:08:09 > 1:08:11I've really struggled over the last few years,
1:08:11 > 1:08:13and I've really put the effort in this time, Chef.
1:08:13 > 1:08:15- It's paid off, Chef.- Thank you.
1:08:15 > 1:08:17- You can take that back to Birmingham with you...- Cheers.
1:08:17 > 1:08:19..cos you've done it...
1:08:21 > 1:08:23You needed to beat 21.48 to get in the top ten.
1:08:23 > 1:08:26- Oh, I don't think I did that. - You did it in 21...
1:08:28 > 1:08:32.. point 72, which doesn't put you in there, so just outside.
1:08:32 > 1:08:34I tried so hard, as well. I really tried then.
1:08:34 > 1:08:37Well, like your school report, please try harder next time.
1:08:41 > 1:08:44Oh, so close to the top ten for Glynn there.
1:08:44 > 1:08:46Now, up next, a chef who has maintained a Michelin star
1:08:46 > 1:08:49at his Lancashire restaurant for over 20 years.
1:08:49 > 1:08:52It's the brilliant Nigel Haworth, and he showed us his skills
1:08:52 > 1:08:55when he came in to cook up some tasty duck.
1:08:55 > 1:08:57What are we cooking, then? What's the name of this dish?
1:08:57 > 1:08:59We've got Goosnargh duckling. Roast Goosnargh duckling.
1:08:59 > 1:09:01We're going to do a spicy cabbage.
1:09:01 > 1:09:04We've got mead and duck straws,
1:09:04 > 1:09:05and you're going to do most of it.
1:09:05 > 1:09:08Yeah, most of it. I did most of it in rehearsals. Anyway...
1:09:08 > 1:09:10Right, talking about the mead first, which is this one.
1:09:10 > 1:09:12That's it. Yeah, you need to get that on to reduce down.
1:09:12 > 1:09:14To end up with this liquor over here?
1:09:14 > 1:09:16- Yeah, exactly. - So, anyway, that's that.
1:09:16 > 1:09:18And mead is honey and water basically fermented,
1:09:18 > 1:09:21- so it goes great with duck.- OK. And the little turnips here,
1:09:21 > 1:09:23you're going to cook these, what, in the style of Vichy?
1:09:23 > 1:09:26Yeah, yeah, just a little bit of salt, butter and water,
1:09:26 > 1:09:29and just cook them and just leave a little bit of bite in them.
1:09:29 > 1:09:32I'm just going to season up the duck now. Little bit of salt.
1:09:32 > 1:09:35Now, tell us a little bit about Goosnargh duck, then, because...
1:09:35 > 1:09:39Yeah, Goosnargh duck. These are the corn-fed Goosnargh duck breasts.
1:09:39 > 1:09:41Just a great product.
1:09:41 > 1:09:43It's a local farmer called Reg Johnson
1:09:43 > 1:09:46who's built a business over 20 years.
1:09:46 > 1:09:49- We started using him 20 years ago. - Is he watching?
1:09:49 > 1:09:52He's probably watching. He better be watching!
1:09:52 > 1:09:55And, you know, they're just a great product.
1:09:55 > 1:09:57You know, more than that, you can't say.
1:09:57 > 1:10:01He does corn-fed chickens, as well, so fantastic local product.
1:10:02 > 1:10:05So there we go. That goes in there. Basically we've got sugar...
1:10:05 > 1:10:07We've cooked these before like this with carrots.
1:10:07 > 1:10:09We've got sugar, butter, salt. In goes the turnips.
1:10:09 > 1:10:11That's the sugar added in there.
1:10:11 > 1:10:13It's reducing down. Now the sauce for this,
1:10:13 > 1:10:15- which I'm going to do again.- Again.
1:10:15 > 1:10:18Yeah, just a very simple white wine, white-wine based, mushroom,
1:10:18 > 1:10:21- shallot, caramelise them, a little white wine...- It's even simpler
1:10:21 > 1:10:24- when you're not cooking it yourself. - .. and chicken stock.
1:10:24 > 1:10:26- I've put in the duck breast in the oven now...- Yeah.
1:10:26 > 1:10:31- ..for eight minutes on about 200. - Right. OK.- OK.
1:10:31 > 1:10:33So I'm going to do the most difficult job,
1:10:33 > 1:10:34which is the red cabbage.
1:10:36 > 1:10:39- You've only got two jobs.- Exactly!
1:10:39 > 1:10:41No heckling over there!
1:10:41 > 1:10:45Now people... A little bit difficult when cooking red cabbage because...
1:10:45 > 1:10:48- There's a sink in the back if you want to wash your hands...- Yeah.
1:10:48 > 1:10:49..cos Mother will be watching.
1:10:49 > 1:10:51It gets all in your nails, doesn't it?
1:10:51 > 1:10:55- That's a cue to wash your hands. Right. There you go.- Wash me hands.
1:10:58 > 1:11:00Gosh, I wasn't slow there, was I?
1:11:03 > 1:11:05- Moving on.- Sorry about that, folks.
1:11:05 > 1:11:10So I'm going to cut this as finely as I possibly can.
1:11:12 > 1:11:15- Cos I can't do that yet. - Yeah. Well...
1:11:15 > 1:11:19I've given you the easy jobs, James. Don't start complaining now.
1:11:19 > 1:11:23So tell us about Northcote Home, Northcote Manor cos...
1:11:23 > 1:11:25Northcote Nursing Home.
1:11:25 > 1:11:29- Northcote... - Northcote, the place where you work.
1:11:29 > 1:11:31Yeah, Northcote is a 14-bedroom country house hotel.
1:11:31 > 1:11:38- Yeah.- And we've had a Michelin star for a long time now, since '96.
1:11:38 > 1:11:42- Right.- And I run it with my business partner Craig Bancroft, and...
1:11:42 > 1:11:46I can't believe it, actually. We've been there 26 years now.
1:11:46 > 1:11:49And I look so young, don't I? Relatively speaking.
1:11:49 > 1:11:50Kind of, yeah.
1:11:50 > 1:11:53- But then you've gone into the pubs as well.- Yeah.
1:11:53 > 1:11:56Very topical today, on the news a lot with the pubs.
1:11:56 > 1:11:59But you've gone into the pubs, so you've got four pubs now?
1:11:59 > 1:12:02We've got four pubs. One in the Lake District - The Highwayman.
1:12:02 > 1:12:05And we've got two in Lancashire and then I ventured over to,
1:12:05 > 1:12:09mischievously, over to Yorkshire.
1:12:09 > 1:12:11Yay!
1:12:11 > 1:12:14So we've got The Bull at Broughton, which is our new pub,
1:12:14 > 1:12:18which is six months old, and has been an interesting venture.
1:12:18 > 1:12:21I wasn't too sure whether they liked me in Yorkshire at first.
1:12:21 > 1:12:22Yeah, well, you know.
1:12:22 > 1:12:25But, you know, I think they're getting used to it.
1:12:25 > 1:12:27You're like a poor man's Peter Kay, aren't you?
1:12:27 > 1:12:29THEY BOTH LAUGH
1:12:29 > 1:12:32How did you find that one? Is it my jokes?
1:12:32 > 1:12:34Anyway, I'm going to put the cabbage in there.
1:12:34 > 1:12:37And the secret with this, and we mentioned this earlier,
1:12:37 > 1:12:38is the salting of it.
1:12:38 > 1:12:41So we're going to salt the cabbage in a little bit of, like,
1:12:41 > 1:12:43Maldon sea salt, a bit of coarse sea salt. No matter which one.
1:12:43 > 1:12:46Now you reckon this is the secret with cooking cabbage?
1:12:46 > 1:12:49This is the secret of doing this spicy cabbage, yeah.
1:12:49 > 1:12:51- And...- Would you say...?
1:12:51 > 1:12:54Leave that for four hours and that enhances the flavour,
1:12:54 > 1:12:56gives you more colour.
1:12:56 > 1:12:58And that's not just with red cabbage,
1:12:58 > 1:13:01you can do that with normal cabbage as well?
1:13:01 > 1:13:03Yeah, you do that with white cabbage as well.
1:13:03 > 1:13:05- Right.- I mean, if you're doing a sauerkraut you do that.
1:13:05 > 1:13:08And here's one that I did earlier. So we got that.
1:13:08 > 1:13:11So I'm going to pop that into our frying pan.
1:13:11 > 1:13:14We're using sesame oil, which makes it a little bit nutty.
1:13:16 > 1:13:18Pop that in.
1:13:18 > 1:13:20Get rid of those.
1:13:21 > 1:13:24And my spiciness comes from the chilli,
1:13:24 > 1:13:26and we've got a little bit of ginger here as well.
1:13:26 > 1:13:29We've got some white wine and we've got some sherry vinegar there.
1:13:29 > 1:13:31Yup.
1:13:31 > 1:13:33So I'm doing the sauce for this. Which is...
1:13:33 > 1:13:35How are you doing?
1:13:35 > 1:13:36You're caramelising those nicely.
1:13:36 > 1:13:39Yeah. White wine. In goes the stock.
1:13:39 > 1:13:41- I'm going to bring that down, yeah?- Yeah.
1:13:41 > 1:13:44- That's down. There you go. - I'm hoping you're going to.
1:13:44 > 1:13:45Right, got this.
1:13:45 > 1:13:47Which is the duck confit, which is...
1:13:47 > 1:13:48We've done this before on the show.
1:13:48 > 1:13:50Yeah, which is a slow-cooked duck leg
1:13:50 > 1:13:53which you're going to make into sort of like a duck pattie,
1:13:53 > 1:13:55for want of a better word.
1:13:55 > 1:13:57- A duck pattie?- A duck pattie.
1:13:57 > 1:13:59But you're doing them in straw, so you're using this...
1:13:59 > 1:14:02Well, I'm using this. This is spring roll wrapper.
1:14:02 > 1:14:04This is very basic spring role paste.
1:14:04 > 1:14:06Just cut it in half.
1:14:06 > 1:14:08And then we're using flour and water, just to help stick it,
1:14:08 > 1:14:10and you put a few peppercorns in them.
1:14:10 > 1:14:12Yeah, they're in there, yeah.
1:14:12 > 1:14:15The salt will be balancing it, you don't need to season it.
1:14:15 > 1:14:19And remember, it's duck straws, not cigars.
1:14:21 > 1:14:24So I'm going to need to... peel my ginger.
1:14:26 > 1:14:30- There you go. So you want a thin, thin layer of this.- Yes.
1:14:30 > 1:14:33Now you've been busy too because you've got a book out.
1:14:33 > 1:14:37Yeah, Obsession Ten, which is ten years of the food festival,
1:14:37 > 1:14:39which I lovingly sent you a copy down.
1:14:39 > 1:14:42I can't believe it, yeah. I'll be getting a bill later, probably.
1:14:42 > 1:14:43- Not at all.- I can't believe it.
1:14:43 > 1:14:46I'm going to put a little bit of icing sugar in now.
1:14:46 > 1:14:47A free book from Nigel Haworth.
1:14:47 > 1:14:51- NIGEL LAUGHS - That helps me, uh...
1:14:51 > 1:14:54That's going to caramelise my red cabbage.
1:14:54 > 1:14:58So what is the obsession, then? Tell us what this is about.
1:14:58 > 1:15:01Well, I started this food festival ten years ago
1:15:01 > 1:15:03and it just became an obsession.
1:15:03 > 1:15:06So I thought it was a really apt title for the book,
1:15:06 > 1:15:09so it's called Obsession Ten, ten years of the food festival.
1:15:09 > 1:15:14And I believe you're going to be doing it, hopefully, James.
1:15:15 > 1:15:18You see, he's waited till we go live.
1:15:18 > 1:15:20Yes, I'll do that. Yeah, yeah.
1:15:20 > 1:15:22But the ethos is, well, you take 50 chefs,
1:15:22 > 1:15:24well, 50 chefs are in the book.
1:15:24 > 1:15:2754 chefs have actually cooked at the food festival.
1:15:27 > 1:15:30- Right.- So we've got 108 recipes.
1:15:30 > 1:15:33There's 54 recipes that are based on the recipes that we cook for
1:15:33 > 1:15:36the food festival and then 54 recipes at home.
1:15:36 > 1:15:38There's also a little bit of history about Northcote and
1:15:38 > 1:15:42the festival itself, so it is an interesting cookbook.
1:15:42 > 1:15:44If I can just add there, James,
1:15:44 > 1:15:46he didn't really do that much on that week while I was there, either.
1:15:46 > 1:15:49- Didn't he?- No.
1:15:49 > 1:15:51That's being nasty, Mr Rankin.
1:15:51 > 1:15:55- No, never.- I'm popping in the chilli and ginger.
1:15:55 > 1:15:59I think you're ganging up on me, you Yorkies.
1:15:59 > 1:16:02Although you're on an island now, you haven't changed much, have you?
1:16:02 > 1:16:04Right, OK.
1:16:04 > 1:16:08My icing sugar is caramelising and I'm going to mix in now with
1:16:08 > 1:16:11the rest of the cabbage
1:16:11 > 1:16:15and then cook that for another two minutes.
1:16:15 > 1:16:18Right. And then you want me to pass this sauce.
1:16:18 > 1:16:21- What am I doing now? Pass this sauce.- Pass the sauce.
1:16:21 > 1:16:22Mead is ready.
1:16:22 > 1:16:24- You've got the straws in.- Yeah.
1:16:24 > 1:16:27Straws are in. That's on.
1:16:27 > 1:16:31I'm going to put my vinegar wine in there.
1:16:31 > 1:16:33Do you want some butter in this sauce as well or not?
1:16:33 > 1:16:35Just a little bit of butter to finish it.
1:16:35 > 1:16:36And if you would just give it a quick blitz.
1:16:36 > 1:16:38Yeah, I might as well while I'm here.
1:16:38 > 1:16:40A bit of that. Black pepper.
1:16:40 > 1:16:43Get rid of the salt. Clear that for you.
1:16:43 > 1:16:45Get rid of that.
1:16:45 > 1:16:47There you go. Carry on.
1:16:47 > 1:16:49What's that you've put in there? What's this?
1:16:49 > 1:16:52- This in the bottle, what's that?- Sorry?
1:16:52 > 1:16:54- That's sesame oil.- Right. OK.
1:16:54 > 1:16:55So you caramelise the icing sugar in there?
1:16:55 > 1:16:57Caramelise the icing sugar, yeah.
1:16:57 > 1:16:59Just gives it a lovely, lovely flavour.
1:17:00 > 1:17:04And a way a little bit, Shaun, like you with the Jersey Royals,
1:17:04 > 1:17:08get in that sort of using maple syrup, using a bit of sesame,
1:17:08 > 1:17:09gives it that sort of nuttiness.
1:17:09 > 1:17:11OK.
1:17:11 > 1:17:13And...I've got my...
1:17:14 > 1:17:17- Yeah?- ..duck breast.
1:17:17 > 1:17:20So the cabbage, you literally cook this for how long now?
1:17:20 > 1:17:22Another two minutes.
1:17:22 > 1:17:25Just reduce all the juices off and then we should be ready.
1:17:25 > 1:17:27I'm going to drain these off.
1:17:27 > 1:17:29Now the straws, they want to go in for about a minute,
1:17:29 > 1:17:31a minute and a half, no more than that?
1:17:31 > 1:17:33About a minute and a half will be perfect.
1:17:33 > 1:17:36- You can see how that's kept its colour, nice and red.- Yeah.
1:17:37 > 1:17:39There you go. That's those ones.
1:17:43 > 1:17:45A bit of butter in the sauce.
1:17:45 > 1:17:46I've seasoned that as well.
1:17:46 > 1:17:49And this mead, it doesn't require anything in there.
1:17:49 > 1:17:52That's just literally natural sugars as it reduces down, yeah?
1:17:52 > 1:17:53Yeah, absolutely. Absolutely.
1:17:53 > 1:17:56It just forms a... I'm just going to...
1:17:56 > 1:17:58Gosh, a bit sloppy there.
1:17:58 > 1:18:00OK. And...
1:18:02 > 1:18:06Cos we've got the duck straws, we'll say half a breast there.
1:18:06 > 1:18:08- That's beautiful and pink. - There you go.
1:18:10 > 1:18:13Now I know the weather's turned good, but you didn't get that tan
1:18:13 > 1:18:16from Lancashire, did you?
1:18:16 > 1:18:18I went to T'Egypt as they call it in the...
1:18:18 > 1:18:22- T'Egypt.- T'Egypt as they call it in Peter Kay land.
1:18:23 > 1:18:25Yeah.
1:18:25 > 1:18:29- Right, there's your straws. Happy with those?- Yep, lovely.
1:18:31 > 1:18:36And...pop your duck straws on like so.
1:18:36 > 1:18:38There's your sauce.
1:18:38 > 1:18:40And then your mead, you can if you want to put
1:18:40 > 1:18:43a little bit of the mead on to the breast before you put it on.
1:18:43 > 1:18:46Well, hurry up cos the National will be on in a minute.
1:18:48 > 1:18:50I'm going to slow down now.
1:18:50 > 1:18:52Put the mead there.
1:18:52 > 1:18:54- I'll miss my flight.- Yeah, exactly.
1:18:54 > 1:18:57I do warn you, it's nice and spicy, the cabbage, so...
1:18:57 > 1:18:59Remind us what that is again.
1:18:59 > 1:19:02I've made it particularly hot for you guys.
1:19:02 > 1:19:04It's Goosnargh duck breast, roast Goosnargh duck breast,
1:19:04 > 1:19:08- duck straws, spicy red cabbage and mead.- There you go.
1:19:14 > 1:19:16- Fantastic. - I've given you all the work today.
1:19:16 > 1:19:17There you go. Come on over here.
1:19:17 > 1:19:21There you go. You get to dive into that. Taste that.
1:19:21 > 1:19:23Tell us what you think of those cabbages. There you go.
1:19:23 > 1:19:26I did make the straws a little bit thinner this time.
1:19:26 > 1:19:27There you go.
1:19:27 > 1:19:30But that cabbage, I have to say, it's just a great way of cooking it,
1:19:30 > 1:19:31like you say.
1:19:31 > 1:19:34Not just great with duck, I suppose, sea bass would be wonderful.
1:19:34 > 1:19:36Absolutely, yeah.
1:19:36 > 1:19:39And you can see, it is cooked, some people get worried about,
1:19:39 > 1:19:41you have to cook it for 20-30 minutes, but it's cooked.
1:19:41 > 1:19:43- It's fantastic.- And salt in the cabbage really helps.
1:19:43 > 1:19:46It just gives it a zingy flavour. Happy with that?
1:19:46 > 1:19:47Yeah, it's got a nice little kick
1:19:47 > 1:19:48with that chilli as well.
1:19:48 > 1:19:50This is your perfect show,
1:19:50 > 1:19:51- isn't it?- Beautiful.
1:19:51 > 1:19:53Yeah, just keep bringing me on.
1:19:57 > 1:20:01Thanks, Nigel. That duck dish looked decidedly delicious.
1:20:01 > 1:20:04Now, when Matt Lucas came to the studio to face his food heaven
1:20:04 > 1:20:06or food hell, he was chomping at the bit for chicken,
1:20:06 > 1:20:09but would he have to surrender to asparagus? Let's find out.
1:20:09 > 1:20:10Right, it's time to find out
1:20:10 > 1:20:13whether Matt will be facing food heaven or food hell.
1:20:13 > 1:20:15Food heaven would be this nice piece of chicken,
1:20:15 > 1:20:18chicken and noodles, I know you like that. Just with a touch of spice.
1:20:18 > 1:20:21We've got a little bit of rice wine we're going to put in there
1:20:21 > 1:20:24with some purple sprouting broccoli, all lovely ingredients.
1:20:24 > 1:20:27Alternatively it could be a pile of asparagus and salsify as well,
1:20:27 > 1:20:31with a soft-boiled egg into a lovely pea and parsley soup.
1:20:31 > 1:20:33No, you make that, I'm off to the Little Chef.
1:20:33 > 1:20:36- That's it, I'm out. I'm going to Garfunkel's.- It's up to these two.
1:20:36 > 1:20:38- OK, fair enough. - Luckily, they're on your side.
1:20:38 > 1:20:40- Are you?- Yes. - Oh, thank you very much.
1:20:40 > 1:20:43They didn't like that asparagus one for some reason, I don't know why.
1:20:43 > 1:20:46We've got this one over here, so, chicken.
1:20:46 > 1:20:49So if you guys can get on with that, if you can slice up the peppers,
1:20:49 > 1:20:50the onions, the ginger,
1:20:50 > 1:20:53if you can julienne the ginger, that would be great.
1:20:53 > 1:20:55And dice the garlic nice and fine.
1:20:55 > 1:20:57That would be great. We're going to take the chicken
1:20:57 > 1:21:00and just thinly slice this now because we're going to fry this off
1:21:00 > 1:21:04quite quickly in our sort of hot wok, which is on here.
1:21:04 > 1:21:06But I'm just going to quickly
1:21:06 > 1:21:08just make a coating out of this with this stuff.
1:21:08 > 1:21:13This is this rice wine, and it smells very similar to sherry,
1:21:13 > 1:21:18which, if you incorporate that and some dark soy sauce,
1:21:18 > 1:21:19it just adds flavour to the chicken.
1:21:19 > 1:21:23We're going to put plenty of black pepper in there as well.
1:21:23 > 1:21:26Then just a touch of spice at the end. So the chicken can go in there.
1:21:26 > 1:21:27Just wash my hands.
1:21:29 > 1:21:30Get rid of that knife.
1:21:30 > 1:21:32Right, we're going to take our chicken,
1:21:32 > 1:21:35just mix it together with some black pepper.
1:21:35 > 1:21:37So, we use cracked black pepper,
1:21:37 > 1:21:39plenty of cracked black pepper in there.
1:21:39 > 1:21:41And then a little bit of oil,
1:21:41 > 1:21:43chuck in some oil which we've got in there.
1:21:43 > 1:21:45I'm going to fry this off first
1:21:45 > 1:21:48and then we're going to fry off our veg afterwards.
1:21:48 > 1:21:50So, very hot wok, once they go in there.
1:21:52 > 1:21:54- Really hot.- How hot?
1:21:54 > 1:21:56- Very, very, hot.- Very hot.
1:21:56 > 1:22:00Well, the secret is with this, you never take it off the heat for long.
1:22:00 > 1:22:04Also, most importantly, never turn it down, when you're frying it.
1:22:04 > 1:22:07Unless you want to sort of simmer stuff. So as hot as possible.
1:22:07 > 1:22:10Can I tell you, I ordered some chicken recently
1:22:10 > 1:22:14in a cafe in Marylebone, and they said, "How do you want it done?"
1:22:14 > 1:22:18They said, "Well done or not?" And I said, "Well, it's chicken.
1:22:18 > 1:22:20"You don't want rare chicken." So I got a bit scared.
1:22:20 > 1:22:24So instead of saying medium I said well done, so I ate burnt chicken.
1:22:24 > 1:22:25THEY LAUGH
1:22:25 > 1:22:27We shan't say where it was.
1:22:27 > 1:22:29Yeah, it's unusual, that one, I've never had that one before.
1:22:29 > 1:22:32- I haven't been back. - Never had that one before.
1:22:32 > 1:22:34But you tried all manner of different stuff on your travels.
1:22:34 > 1:22:37- Wasn't it kangaroo that you tried? - I have eaten kangaroo.
1:22:37 > 1:22:40- You can be adventurous when you want to be.- Yes, I have eaten kangaroo.
1:22:40 > 1:22:43As a child, I was particularly unadventurous
1:22:43 > 1:22:46and I remember going to a restaurant and having sausages and chips
1:22:46 > 1:22:49and my mum's friend, my mum normally cut them up
1:22:49 > 1:22:51but my mum's friend cut them up
1:22:51 > 1:22:54and so because she cut up the sausages, I wouldn't eat them.
1:22:54 > 1:22:57I was really unadventurous as a kid. I'm a little bit better now.
1:22:57 > 1:22:59Little bit better, thanks to the travel and stuff like that.
1:22:59 > 1:23:01- I have a sweet tooth mainly. - Do you?
1:23:01 > 1:23:03So you liked that shortbread earlier?
1:23:03 > 1:23:06- Oh, yeah.- That'll do. Right, we're going to heat that back up again.
1:23:06 > 1:23:08Where's my veg? We've got it here.
1:23:08 > 1:23:11We've got the onions, we've got the peppers.
1:23:11 > 1:23:13"But we got no coffee!"
1:23:14 > 1:23:18- This is going to go in there as well.- Yes.- Straight in there.
1:23:18 > 1:23:22Now, one thing I want to know, when you've got a successful format like
1:23:22 > 1:23:23Little Britain, stuff like that,
1:23:23 > 1:23:28isn't it hard not to continue it, or is it just...
1:23:28 > 1:23:29It suddenly just ends.
1:23:29 > 1:23:33Well, you've got to make the decision to stop doing it
1:23:33 > 1:23:35while people still don't quite hate it.
1:23:35 > 1:23:37But they never did hate it.
1:23:37 > 1:23:38Well, you want to quit while you're ahead
1:23:38 > 1:23:41and with Little Britain, I hope that's what we did.
1:23:41 > 1:23:44Who knows, maybe one day we'll do some more, who knows?
1:23:44 > 1:23:47But with the new show, I wanted to do something that was different
1:23:47 > 1:23:49to the sort of stuff I do with David.
1:23:49 > 1:23:52So this new show is just me on a sofa having a chat with people.
1:23:52 > 1:23:54A bit like this, but without the food.
1:23:54 > 1:23:56Do you think we'd ever see you on one of these...
1:23:56 > 1:24:00A lot of the comedians now are doing all the stand-up and stuff.
1:24:00 > 1:24:03- Is that something that you'd ever consider?- To do stand-up?
1:24:03 > 1:24:05- To do one of these tours and that kind of thing.- It's possible.
1:24:05 > 1:24:08I started out doing stand-up comedy, I did that for five years.
1:24:08 > 1:24:11But I always did characters. But I might do.
1:24:11 > 1:24:13On The Matt Lucas Awards, I am just as myself.
1:24:13 > 1:24:16So it is something I would consider. Would you come and see me?
1:24:16 > 1:24:19Would you come and see me, James, if I done a stand-ups?
1:24:19 > 1:24:22- I definitely would. - Then I might do a stand-ups.
1:24:22 > 1:24:24Right, we've got that in there,
1:24:24 > 1:24:26now we're going to add the ginger and the garlic.
1:24:26 > 1:24:28That's going to go in there as well.
1:24:28 > 1:24:30Don't add it too early, otherwise it's going to burn.
1:24:30 > 1:24:32So we want the nice freshness of flavours.
1:24:32 > 1:24:34The noodles there, we just basically soak those
1:24:34 > 1:24:35and what you end up with,
1:24:35 > 1:24:38once you've drained them off when it goes cold, is this.
1:24:38 > 1:24:40These guys are going to make a little salad out of that
1:24:40 > 1:24:42and saute them off.
1:24:42 > 1:24:45At this point, your chicken can go back in.
1:24:45 > 1:24:46We can start to mix this together.
1:24:46 > 1:24:50The colour is coming from the black pepper in there, obviously.
1:24:50 > 1:24:52And then over here, I've got a mixture of sesame oil,
1:24:52 > 1:24:56we've got some soy, some of this rice wine again,
1:24:56 > 1:24:58and some cornflour, because it's going to create
1:24:58 > 1:24:59a sauce out of this as well.
1:24:59 > 1:25:03So in we go with our broccoli as well, just been blanched.
1:25:03 > 1:25:05That's going to go in.
1:25:06 > 1:25:10Broccoli's great if you don't like having, sort of, white teeth,
1:25:10 > 1:25:14and you like a little bit of green bit coming out of your teeth,
1:25:14 > 1:25:15broccoli is great. You know?
1:25:15 > 1:25:18And if, like me, you're often at a restaurant and you get asked
1:25:18 > 1:25:21to pose for photographs, last night I was in a restaurant,
1:25:21 > 1:25:23posed for photos like this.
1:25:23 > 1:25:24And then when I got home,
1:25:24 > 1:25:28I just noticed I had some Chinese seaweed in my teeth in the photos.
1:25:28 > 1:25:32So that'll be nice and embarrassing. On Facebook later on.
1:25:32 > 1:25:37We're going to pop that in there. A little bit of sesame oil, some soy.
1:25:39 > 1:25:43- Some of this rice wine.- I notice you've got lime, and I love lime.
1:25:43 > 1:25:44I have it with almost everything.
1:25:44 > 1:25:47We weren't going to put lime in, but we'll put more lime in it for you.
1:25:47 > 1:25:49- I love it. - Lime's in the noodles.
1:25:49 > 1:25:52- I'm going to use some of this, this is this chilli paste.- Oh. A tad.
1:25:52 > 1:25:55How much? MATT MURMURS
1:25:55 > 1:25:57- A tad.- There you go.
1:25:57 > 1:26:00This is supposed to be my heaven.
1:26:00 > 1:26:02Sesame seeds. They can go in.
1:26:02 > 1:26:04- I trust you. - We mix all this together.
1:26:04 > 1:26:07- You've got to get this all mixed up now.- Right.
1:26:07 > 1:26:08All the flavours mixed in.
1:26:08 > 1:26:12Of all the characters that you've played, that you are doing now,
1:26:12 > 1:26:14is there any that you... What's your most,
1:26:14 > 1:26:16what are you proud of the most?
1:26:16 > 1:26:18- Obviously George Dawes was a great...- That was fun.
1:26:18 > 1:26:21- A totally unique character. - That was fun.
1:26:21 > 1:26:23Doing Alice In Wonderland was a challenge.
1:26:23 > 1:26:26I guess the stuff I've done with David, I liked it when we did
1:26:26 > 1:26:28Lou and Andy because it was the two of us together.
1:26:28 > 1:26:31I really felt that you could see our dynamic. So I enjoyed that.
1:26:31 > 1:26:35And I enjoyed, on the theme of food, doing Marjorie Dawes.
1:26:35 > 1:26:38Because she would always say things that you wouldn't dare say
1:26:38 > 1:26:42- in real life.- We're ready with that.- Am I in your way?
1:26:42 > 1:26:46- No, you're not in our way. This is ready.- How are you?- Very good.
1:26:46 > 1:26:49I'm not a distraction, am I?
1:26:49 > 1:26:51- I hope I'm not a distraction in the kitchen.- Not quite.
1:26:51 > 1:26:53Would you like me to come to your restaurant
1:26:53 > 1:26:55and just be like this all night?
1:26:55 > 1:26:56THEY LAUGH
1:26:56 > 1:26:59Not in the kitchen. In the restaurant, fine.
1:27:00 > 1:27:03- That's your heaven for you. - How about that?- Noodles go on.
1:27:03 > 1:27:05So, you're serving the noodles separately,
1:27:05 > 1:27:08- you're not mixing it all together? - No, we'll leave that with you.
1:27:08 > 1:27:12- Do that yourself.- Leave that with you. There's your knives and forks.
1:27:12 > 1:27:13- Thank you very much.- There you go.
1:27:13 > 1:27:15- Thank you. - Tell us what you think of that.
1:27:15 > 1:27:18- I certainly will. - There's a bit of spice in there.
1:27:18 > 1:27:21- Do you want me to...- Finish this off with a bit of cheffyness.
1:27:21 > 1:27:23If you're going to do that, I'm going to put some of this...
1:27:23 > 1:27:26Lovely. Do you want me to sit or stand?
1:27:27 > 1:27:31- Stand's great, because we haven't got a seat.- OK. All right.
1:27:31 > 1:27:33Dive into that, tell us what you think.
1:27:33 > 1:27:36- LIVERPOOL ACCENT:- Bit of chicken, right. A bit of broc.
1:27:36 > 1:27:40Bit of broccy. A bit of noodle. Put it all on the same fork.
1:27:40 > 1:27:42- NORMAL ACCENT: - I'm doing a Liverpool accent
1:27:42 > 1:27:44ahead of the FA Cup semifinal today, you see.
1:27:44 > 1:27:46In tribute.
1:27:46 > 1:27:48I usually use chopsticks because I'm a man of culture.
1:27:48 > 1:27:50Anyway, here we go.
1:27:50 > 1:27:51Mm.
1:27:53 > 1:27:56Oh, it's gorgeous. That is really nice, actually.
1:27:56 > 1:27:59Sibilance aside, that is absolutely delicious.
1:27:59 > 1:28:02- It's taken three of us to make it. - You, you could do this for a living!
1:28:08 > 1:28:09Thanks for that, James.
1:28:09 > 1:28:12That's a perfect example of a tasty dish that won't take long
1:28:12 > 1:28:14to put together and you can throw in
1:28:14 > 1:28:16whatever vegetables you really fancy.
1:28:16 > 1:28:19Well, I'm afraid that's all we've got time for on today's Best Bites,
1:28:19 > 1:28:22I hope you've enjoyed looking back at some of the delicious dishes
1:28:22 > 1:28:24from the Saturday Kitchen store cupboard.
1:28:24 > 1:28:26Have a fantastic week, we'll see you soon.