09/04/2017 Saturday Kitchen Best Bites

Good morning. Spring is in the air, so over the next 90 minutes,

we're going to serve up some seriously mouthwatering spring fare.

All you have to do is sit back and enjoy

today's helping of Saturday Kitchen Best Bites.

Welcome to the show.

Don't go anywhere because we've got talented chefs,

serving up top class food for an array of celebrities,

who are eagerly waiting with their knives and forks at the ready.

Coming up on today's show, James Martin serves up his chefy

take on a banana split for Sally Gunnell,

Donna Hay whips up a burger with a difference -

she wraps the burgers in pancetta and pan-fries, before serving them

with tarragon mayonnaise, resulting in a burger that is sure to impress.

Jason Atherton is here with a magnificent mullet dish.

The red mullet is simply seasoned and roasted,

but it's all in the accompaniments - as he serves it up with

spicy peppers, candied aubergine and aubergine crisps.

And at the Omelette Challenge hobs today,

we have a Brummie battle, as Glynn Purnell takes on Aktar Islam,

and both are here with an intention to win.

And then, it's over to Nigel Howarth,

who is serving up a delicious duck dish.

As well as pan-frying a duck breast, he also confits a duck leg.

He rolls the picked meat in spring roll pastry and

he serves up with a spicy red cabbage and mead syrup.

And finally, comedian Matt Lucas faces his food heaven or food hell.

Did he get his food heaven - stir-fried chicken and broccoli

with noodles, or his food hell - asparagus, pea and parsley broth,

with sauteed asparagus and soft-boiled egg?

You can find out what he got at the end of the show. But first,

over to a chef who trained under Gordon Ramsay, Gary Rhodes

and Marcus Wareing,

but now spends his time in his own restaurants in Padstow.

It's the amazing Paul Ainsworth,

who is making the most of his local seafood.

We've got mussels on the menu, from the brilliant Paul Ainsworth.

-So you're going to do Asian-style mussels for this one?

-Yes. We are.

OK. What are we going to do with them, then?

Some beautiful chilli, pickled ginger, palm sugar,

fresh lemon grass.

We've got a lovely fish stock, some coconut milk, basil and coriander.

-Some lime leaves as well.

-Kaffir lime leaves.

-We're going to make the sauce for this as well.

-Yes.

-First of all.

So you can explain... Cos we're going to leave that cooking and then we're going to go back to it.

Absolutely. So the idea with this is,

and that's why we're serving the lovely char-grilled toast,

is that all of the shallots and the chillies and everything are

-going to be in the broth.

-Yeah.

-And they go inside the mussels.

-OK. There's your shallots.

-Lovely. Thank you.

-There we go.

And they go inside the mussels, but then, you're left at the end

of it with this lovely broth, which you then mop up with the toast.

Right. So, it's like moules mariniere, but not.

-Yeah, absolutely.

-Yeah.

And we've got nice fragrant basil, coriander.

So we start the shallots off, chillies off,

and everything sort of at the beginning, just to soften them.

-Yeah.

-A little bit of water as well, just a little bit,

just so it doesn't catch. We want to kind of cook it without colour.

A little bit of seasoning in at the beginning as well.

-Not too much, cos we're going to finish the seasoning with soy.

-Yeah.

Now, for those people who haven't been to Padstow,

you've got a fantastic selection of restaurants down there as well.

You're in the mix, you've got Rick Stein there,

-you've got, just over the water, Nathan's Place as well.

-Yeah.

-What makes it so special down there?

-I think, obviously, started by Rick.

Yeah.

And then, sort of, like, we've kind of moved in and even the local

pubs and, sort of, other restaurants and cafes,

everyone just sort of really upped their game.

It's just a great community and I think the weather

-and the, sort of, surf and it's a magical place.

-Yeah.

-Yeah, it really is.

-Cos you know the area quite well down there as well.

Oh, I love Cornwall.

It's a really special place for me and my other half, actually.

-And we're getting married there later this year.

-Are you?

-Down in Cornwall, there you go.

-Summer in Cornwall, yeah.

Got someone doing the catering for you?

LAUGHTER We'll speak after the show!

We'll see what the mussels are like.

-And then we'll take it from there.

-You've dug yourself a hole.

I could do with this gig.

So we've got the fresh ginger, so everything just going in.

-So you use fresh ginger and pickled ginger?

-And pickled ginger, yes.

Get a lovely acidity off it. Both the gingers are nice.

Now, you've put palm sugar in there.

You can get it in two different guises.

-You get the solid palm sugar, but also the liquid.

-What is palm sugar?

Can I ask?

Basically, the sap from the sugar and they reduce it down and

then it crystallises, like that.

-Thank you.

-So, it's just sort of a very pure form of sugar.

And can you just get it in a normal shop?

-Yeah, in a normal shop.

-That I would have in my high street.

-In a supermarket, yeah.

-Can you?

-Yeah, you can buy it in the supermarket. You can get the hard version,

which you have to grate or chop up and put it in, or you can get

-the liquid version, which you basically just spoon it in.

-OK.

-Oh, it's nice.

-So, I've added the soy now.

-OK.

Which is lovely, so you get those lovely kind of Asian flavours

and we've also got that seasoning happening in there now.

I didn't know till this morning that it's not just Number 6,

you've got, which has got the star.

-You've got another restaurant as well.

-Yeah. Absolutely.

-Rojano's in the Square, so we bought that about four years ago.

-Right.

And I love it. It's quite an institution down there.

-It's been a restaurant since the '70s.

-Yeah.

It was owned by a man called Stanley Rojano, hence the name.

And yeah, I love it. It's a really kind of, sort of, chilled-out vibe.

We do home-made pizzas, burgers, lovely pasta dishes.

It's just a completely different sort of opposite end of the

-scale to what we do at Number 6.

-Very different.

Right, so all of that's in there.

-You've got some lemon grass in there as well.

-Yeah.

-OK.

What about the lime leaves? Are you going to put these in whole?

Yeah, I've got the lime leaves in there. Just torn them a little bit.

Right. Cos you can buy these dried as well as fresh.

These were the fresh ones, but generally, it's frozen,

and then you can buy them dried as well.

Yeah. And they freeze fine. If you buy them, you can just freeze them.

So you can use them again and again when you're sort of doing

these sort of style dishes. So I've added some stock in there, James.

-Yeah.

-Now, I've got one over here that we've made, because you now

bring this to the boil.

Now, you're using fish stock, or have you got chicken stock in there?

Fish stock. Vegetable stock.

You know, I'm using fish stock, but you could use chicken stock as well.

It really doesn't matter. Just something quite light.

You've got all this lovely fragrance from the lemon grass

and the lime leaves.

So we've got that. Now, we're going to add some coconut milk.

And the coconut milk, for me, really kind of...

As well as the other restaurants that you've got,

there's something else I didn't know until this morning.

-You used to work together, didn't you?

-We did.

Tom used to... We was working for Gary Rhodes.

-Right.

-And Tom was one of the bosses.

-Oh, was he?

-He was.

I was sous-chef when Paul was a commis chef there and

actually Paul was 18 years old and he still looks exactly the same now.

That must be about 16 years ago, probably, was it?

Yeah. I just moisturise well!

-LAUGHTER

-That's where I'm going wrong, chef!

He can moisturise.

So, I'm just adding the mussels in.

And because we've made that lovely sauce,

we can turn the heat up a little bit now,

but, you know, sort of, like, you don't want it like when you add

-white wine because I don't want to burn the sauce.

-Yeah.

I'm just after the steam, so I've turned the heat up.

Now, these particular mussels that you've got here,

they're from down in Cornwall.

-The estuaries, that's predominantly where you get them from?

-Right.

An area called Porthilly. It's a lovely family-run business.

-Lid.

-Yeah, a lid, please, James. We've also got Austell Bay.

-I'll get you a lid.

-CRASHING AND CLATTERING

-LAUGHTER

-That's like me in my kitchen!

-Trying to find a lid.

-Yeah.

What's happening?

That works? No?

Sorry, chef. I hid it.

There we are. There we are.

-Don't worry...

-CRASHING AND CLATTERING

-You want me to make these dishes simple?

-We'll edit that bit out.

-Right, so we've got a lid that fits.

-Right.

-And while that's happening, my bread's burnt.

-Yeah.

-Right. Rub it with garlic?

-That's lovely, yeah, rub it with garlic.

And now we're just going to chop some basil.

And we're going to finish it with a bit more lime zest and

-a bit of lime juice, so it's really lovely and fragrant.

-OK.

Now, obviously, there's so many restaurants down there,

you've also got food festivals throughout the year as well.

-Yeah.

-When's the next one in Padstow? Is there one coming up?

We have one in Padstow once a year, right at the beginning of December.

-You've got to wait a long time for it then!

-You have,

but it's absolutely fantastic. Last year, Tom came.

We have lots of great chefs that come down and it's literally

started from nothing and now it's just phenomenal.

We have about 40,000 people through Padstow over three days,

so it really is a great festival.

Takes you four days to find a car parking space(!)

So you can see now all those shallots, chilli, lemon grass,

-all just going right inside those shells.

-How long do you cook this

for? The idea is to bring this to the boil, reduce it down.

Reduce it down.

And just keep tasting it until you're happy with it and

you've got a nice, kind of, body to it.

So it takes about ten minutes, just to sort of cook it out.

And then you're going to finish that off with some...

You can also buy that Thai basil, I saw in the supermarket, as well.

-Yeah.

-This would work particularly well.

-Nice in this, absolutely.

A little bit of lime zest, which I love. Keeps it lovely and fragrant.

-Yeah.

-And once we've got the zest in there, a little bit of juice.

-Yeah, no problem.

-And we can add all these, just to get...

-And the herbs, I've done them with the knife, but just tear them.

-Yeah.

Don't want to lose all those oils in the chopping board.

-Put that in there like that. It's coming up nice.

-Yeah, lovely.

-Good.

-They're ready now.

-Yeah, they're ready.

How do you know when the mussels are ready?

-Cos I'm a bit nervous of cooking mussels.

-Just when they open up.

The trick is as well, a lot of people tend to overcook them.

-Cos you're scared.

-Yeah, just steamed open.

You want them quite lovely and plump and juicy.

-So, when they've opened, they're done.

-Yeah, basically.

-OK.

-Absolutely.

-They don't take very long.

-No.

Even quicker with the lid(!)

Yeah. The trick is a lid that fits.

-They're ready.

-Yeah, they're ready. They're good.

-There you go.

-Thank you. And that's it.

And of course, the thing about that palm sugar and the soy,

no need to put any salt and pepper in there. That's the key, really.

No, and then you're seasoning as you go.

So, you kind of, like, put the layers of seasoning on.

-You can just smell the broth.

-Smells delicious.

Smell good. I know they're going to taste good as well.

Like that.

And then we're just going to have all of those juices,

so you eat all your mussels and then you've got this lovely little

broth underneath as well.

So, tell us the name of this, then?

Cornish mussels, Asian-style broth, char-grilled sourdough.

Smells delicious!

Right, you get to dive into this.

Well, I say "you" - one of you gets to dive in, cos,

Tom, I know you're allergic to them.

-Are you?

-Yeah, a shellfish allergy.

-Oh, well! Shame.

I've known Paul for 16 years and he said, we're doing the show

together and he's cooked something I can't actually eat. Thanks, mate(!)

-Brilliant.

-Cheers.

-That's the kind of friends we are!

LAUGHTER

-How do I do this in a ladylike manner?

-Have one... You have one...

And then you use it as your pincer.

-You use that as the pincer for the other one.

-Yeah, OK.

-All right.

-Get one with all of the...

-All of the juices.

-All of the shallots and juices.

-All that on there.

-Yeah.

-OK.

-The sauce is fantastic as well.

-It looks incredible, I have to say.

-You do need that palm sugar though,

-it doesn't really work with caster sugar.

-No, it's got to be palm sugar

-and it caramelises nicely with the shallots.

-Yeah, and you've got particularly a nice flavour with it.

-Yeah.

-Mm.

-Delicious, those, aren't they?

-Mm!

-Nice, is it?

For breakfast, as well.

-I actually had Marmite on toast for breakfast.

-Oh, did you?

-This is my mid-morning snack.

-It's the BBC, so other spreads are available.

-Oh!

LAUGHTER

And as Tom has an allergy,

I think it was rather SELFISH to serve shellfish, don't you think?

Coming up, James cooks tempura bananas with white and dark

chocolate mousse and soft-boiled for Sally Gunnell.

But first, it's over to Rick Stein,

who is in Morecambe for a spot of shrimping.

'I really like this statue of Eric Morecambe.

'It makes everyone who sees it smile.

'But also at night, blue lights shine on it,

'it becomes a very useful navigational aid for the

'local fishermen, like Ray Edmondson, who goes shrimping

'in Morecambe Bay.

'Ray used to gaze out of the windows where he worked at ICI at the

'little fishing boats in the bay and he longed to be on board.

'Then he was made redundant and he fulfilled his dreams.

'He's one of the last two shrimpers on Morecambe Bay.'

Gosh, just look at all these crabs.

-You can make great soup with these crabs.

-What? These?

-Yeah.

-Inshore crabs?

-Yeah.

-Oh, we just shovel them back.

-I bet you do.

In Spain, I've seen them piled up in Barcelona fish market.

Big piles of them. And they must have used them for soup there.

-Yeah.

-And here's me, shovelling them away.

-I know.

So, surely, you must have felt a bit more secure with ICI?

-I mean, out here must be...

-Oh, ICI. It was grand.

Yeah, on a Thursday,

you used to get your pay packet and what was in there was yours.

But now, we're not going to make a fortune today, are we?

I tell you what, this flippin' dog, I'm glad it doesn't eat my shrimp as

fast as it's eating them crabs! Eh? Eh?

Dearie me!

They've got to be boiled while they're alive because if they

aren't, when you come to peel them, they won't peel.

-They're soft.

-Yeah, yeah.

'These are brown shrimps.

'They've got a more concentrated flavour than the pink ones.

'Perfect for potted shrimps.

'I went into a local supermarket and asked for some and they said, "We don't sell them."

'Here's a case of ignoring something that's more famous than the town itself.'

'Nearly as famous as Eric!'

I reckon any cook worth his salt should be able to taste

something like this in its sort of natural state, just freshly cooked.

You know, like shrimps just straight out of the bay at Morecambe,

or potatoes, new potatoes, straight out of your garden,

into boiling salted water,

just as a sort of touchstone for how things should taste, you know?

Because sometimes you taste these shrimps, you know,

they've been long frozen and they're dried out and over-salty and

you just think - what's all that about?

-Yeah.

-But you can come out here and just, you know,

taste this like it is, like it should be,

-it's just so, sort of, evocative of where you are, somehow.

-Mm.

'If you come to Morecambe, it's worth going to Ray's little

'shop, where he sells his own potted shrimps.

'He and his wife Pat and son Paul pick out the freshly caught shrimps,

'then they mix them with butter, cayenne, white pepper,

'ground nutmeg and salt.

'Then they stir in the freshly peeled shrimps. They've got to be

'good. They were only caught at 11 o'clock this morning.

'They're given a good old coating in all this mixture,

'based on the original Poulton recipe.

'Poulton was the old name for Morecambe.

'It was used more as a preservative than for the taste.

'But the flavour became so popular that people came from miles

'around to buy them.'

And that's it, really. Caught, picked, potted, all in a day!

All say - fish!

-ALL:

-Fish!

'Across the other side of Morecambe Bay

'is the little village of Flixborough.

'The word fluke is another word for flounder and I went flounder

'fishing with Michael Wilson.

'I've never been fishing in a tractor before.

'I felt like I was on a camel in the desert, out of Lawrence of Arabia.

'There were miles and miles of sand and the fishermen put out their

'nets the previous night at low water and waited until the tide came

'in and as it ebbed, it revealed the extent of the day's catch.

'There's a remarkable sense of space out here,

'made sharper by the fact that it's borrowed from the sea.

'It can be very dangerous. The incoming tide can outrace you.

'I hoped the ancient tractors were going to start.

'In their nets, there were lots of flounders, beautiful prime fish.

'The reason flounders are so prolific here is because

'they feed off little shells called hen pens and also little cockles.

'I was hoping that local Flixborough flounder would be on the menu

'back at the hotel, but it wasn't.

'Only a strange fish called queen fish, from the Indian Ocean.'

How much are you getting for these flounders, then? These flukes?

All we get is 80p a pound for them.

Why so little?

I don't know, really. People just want plaice.

They've never had flukes. No-one bothers with flukes, really.

And we can't catch plaice. Not here.

What do you think about the British attitude to fish,

that they won't eat flounder, they'll only eat plaice?

Well, we're just sort of a nation brought up on cod and chips now,

aren't we?

They won't try any other sort of fish, except for cod or haddock.

That's all. To me, there's

no difference in that to a plaice.

That just looks the same as a plaice, to me.

Except it hasn't got them little spots on it.

People won't eat it cos of that.

Michael's absolutely right about the fluke or flounder.

The ones from round here are sensational.

I mean, they're firm and sweet.

And the best way I know to cook flounder is deep-fried

flounder with Costelloise sauce.

Well, it's quite unusual, but it's like hollandaise,

only it's made with olive oil instead, which makes it very light.

So, first of all, you put some olive oil in

a small pan and bring it up gently to about blood heat.

Then you break a couple of egg yolks into a bowl and add the juice of

about half a lemon and about one and a half fluid ounces of water or so.

Whisk that together, very, very thoroughly.

Now, you've got a pan boiling on the heat,

so you put the eggs over the steaming saucepan and whisk

very, very briskly to build up your sabayon.

Now, that'll take about a couple of minutes and you've got to have a

strong wrist to do it but it's very important because it makes

the final sauce so light and voluminous.

And now, you pull the pan off the stove and start to add the

olive oil - a little bit at a time, to start with.

Just beating it all the time. Then you can add more and more and more.

And you build up this magnificently light, fluffy sauce,

whisking all the time.

There, it's done. Flavour it.

First of all, some salt and then cayenne pepper and I like

quite a lot of cayenne pepper in this sauce.

I want it to have a good heat.

And finally, the thing that makes all the difference, some fresh

basil leaves, just torn up in your fingers at the last minute,

dropped into the sauce and stirred in.

That's done. And now, the flounder.

You give them a very light seasoning with salt. Not too much.

Now, into some flour.

Drop both sides into the flour and then tap those fillets to

just get all the excess flour off.

You whisk up a couple of eggs in a bowl,

drop the fillets into the bowl, turn them over,

till they're nicely coated, and straight into the breadcrumbs.

First one side, then the other.

And now for the deep-frying.

Your fryer should be set to about 170 degrees centigrade.

In go the fillets. Lay them in gently.

Don't be too hasty when hot oil's around.

Three at a time. Fry for about a minute to a minute and a half.

Lift them out.

And look how wonderfully brown and golden those beautiful

fillets of flounder now are.

Turn them out onto kitchen paper to drain off the excess fat and

now to serve the dish.

Make a nice little pile of fillets on the plate, a great big dollop

of Costelloise sauce, and finish with just a little spring of basil.

I guarantee you won't get a better dish for flounder than that.

Morecambe Bay is very famous for its cockles.

But here, they cockle them in a way I've never seen before.

They use what they call a jumbo board.

And about 100 years ago, when they were cockling out here,

a kid was playing in a tin bath used to feed the horses which

pulled the carts over the sands in those days.

And as he wobbled backwards and forwards in the bath,

his dad noticed all the cockles, hundreds of them,

were rising to the surface through the vibration.

And that's how the jumbo board came into being.

I love stories like this.

It just shows how endlessly inventive fishermen are.

We move now about 90 miles up the coast to the Solway Firth,

the north side, Glencaple.

Now, this is called haaf net fishing.

Haaf is a Viking word, which means channel.

And it's a method of fishing that's been going on for 1,000 years.

These men stand in freezing water with the tide rushing past them,

waiting for that telltale bump of a salmon or sea trout.

Each man is allocated a place in the river.

And the guy who is further out stands the better chance

of catching a fish. But as the tide comes in, he can

no longer hold his place in the line and has to move to the back.

And this is what it's all about, a fresh run wild salmon.

So lean and sleek and bright and firm.

I mean, it's well worth waiting for.

Sadly, they're not as common anything like as they used to be.

We only caught just the one fish that day, but at least you can say

it really concentrates the mind on the sheer quality of the wild fish.

I don't think there's any dish that better sums up British

cooking at its very best than poached salmon, new potatoes,

mayonnaise, and cucumber with mint.

First of all, you get a big salmon kettle and put enough water

in to cover the fish. And you make a court-bouillon.

It's a way of flavouring poaching liquid that goes back to the

Middle Ages. You put in celery, carrots, onions, bay leaves,

and in medieval style, a peck of peppercorns, quite a lot of salt,

and then add some white wine vinegar cos you want to sharpen the

bouillon up a bit to cut the richness of the fish.

Bring to the boil and simmer for about 30-40 minutes,

so that all the flavours go into the liquid.

Now for the salmon.

You lay it respectfully and carefully into the bouillon

because it is such a beautiful looking fish.

And you bring the bouillon back to the boil and then take it

right down and leave it just to tremble and while the

salmon's cooking, cook the new potatoes.

Now, these are Jersey Royals and at the beginning of May,

they're the best ones around. Fantastic.

Just some salt and a couple of sprigs of mint.

And now the cucumber salad.

First of all, you peel the cucumber and then slice it as thin as

possible, toss them into a bowl and just

a little bit of salt and it's best to season the cucumber then

because it goes right in and makes it much more subtle.

And now, you add mint.

And this dish always reminds me of early summer in Britain and

nothing fills one with memories of early summer more than the

smell of fresh mint in a kitchen.

Chop up the mint, sprinkle it into the cucumber.

And now, add some white wine vinegar and stir them together.

Now, this cucumber salad's what British cooking is all about.

It's simple and it's fresh and it goes so well with the salmon,

which, incidentally, is just about ready.

I think it's a good idea to take the skin off first.

Just cut very,

very carefully round the sides of the salmon and peel the skin off.

It's very satisfying when it comes off in one piece, like that.

Cut down the centre of the fish, part it slightly,

and lift those fillets off.

Now, doesn't that look appetising?

Onto a plate, and a good pile of a cucumber salad

and about three or four good new potatoes next to it.

Finish with a good dollop of home-made mayonnaise,

and then eat.

Well, do you know what?

Of all the fish dishes that I make,

this is the one that I love to eat most often

and the one that I always eat at home

with Jill and the boys.

I have to agree with Rick - flounder is well worth trying.

And as a kid I was always taken on trips to the seaside,

and we often went to Blackpool,

which is just down the coast from where Rick was.

We bypassed the potted shrimp and flounder

and headed straight towards the ice cream parlour

for a banana split.

-Ooh, yummy.

-Just what you need just before...

You know what I used to have when I went to the seaside?

-What's that?

-Those fried doughnuts.

-Fried doughnuts?

-Yeah, that's all I wanted.

-Candyfloss in a bag...

-Exactly.

-..with the little foam hat on.

But I'm going to show you my version, which...

Obviously, banana split, banana is cut down the middle

just with a little bit of vanilla ice cream.

Chocolate sauce, whipped cream.

This is done, a modern version,

with a nice twist at the end, all right?

-You'll like this one.

-OK.

So, we're starting off by making two chocolate mousses -

one dark, one white.

All right, first of all for this,

we've got some white chocolate here and some dark chocolate.

Now, the recipe is this. Very straightforward.

Whatever you've got of melted dark chocolate

it's double the amount of cream.

-OK.

-But it's the reverse for the white chocolate.

So, it's double the amount of chocolate for half the cream.

Why's that?

-Because white chocolate doesn't set as much as dark chocolate.

-Oh.

So, you need to put more white chocolate to compensate for it.

So, what we're going to do is just add this.

This is just melted over a pan of water in there.

Just keep adding the cream.

Now, I've not whipped it up too much,

so we just keep adding this together.

Often a lot of chefs will call this a ganache,

which is used for chocolate truffles and that kind of stuff.

So, we just fold this lot together. That's that one.

Leave that to one side.

And then over here we can then take the remaining bit of cream.

Just whip this up just a touch and fold that in.

Now, we mentioned at the top of the show,

obviously you were brought up on a farm,

but this is where your love of hurdling started, didn't it?

Well, I think it is all part of it.

I think, you know, you're born with that natural talent...

But I did spend my whole life outside, you know,

playing on the farm, around the fields and whatever.

-Wasn't it hurdling the bales, how you started?

-Yeah.

My dad used to say, "Come up and bring me a cold drink

"or a flask up," when he was combining,

and from the back of the combine, you'd have these lines of straw.

-Yeah.

-And I would run up the field

and I would hurdle over the top of all these straw...

sort of, not bales, but lines all the way up.

And who knows?

Maybe that was my first introduction to the hurdles, or whatever.

But I would literally run everywhere.

Run up the field, you know, which was a good, sort of, mile away,

-or whatever, and run back.

-Yeah.

And jumping everywhere, and whatever else.

But like you said at the top of the show, you're one of the...well,

THE only woman in the world to have held...

What was it? Four medals?

Yeah, Commonwealth, European, world and Olympics, and, yeah,

the world record.

Was that always your dream, to achieve all four?

Well, from a young age, I remember, you know, thinking...

I watched the Moscow Olympics at 14 and just thinking,

"That's what I want to do," which now I just think,

"What a crazy, crazy thing to think."

But it was, you know.

I've thought, "I'd love to go to the Olympics,

"I'd love to get a medal," and I always had this dream.

-So, yeah.

-Fabulous.

And I sort of realised I had, sort of, I suppose,

a natural talent right from a young age,

and, you know, right from probably five years old,

I used to beat the boys in the sports day.

I used to catch the boys in kiss chase

-and all these sorts of things.

-Ooh!

-So, I had that...

-LAUGHTER

Yeah, watch out.

-And I had that love of running. I just loved that feeling.

-Yeah.

But then what's now?

Obviously, you're retired from the sport,

-however you're still doing the old marathon tomorrow.

-Yes, I know.

I do lots of things. I do a lot of motivational speaking.

I've got three little boys. They're hard work.

Nine, six and two, so charging around after them.

And do you still have that same ethic sort of thing

with your kids?

You know, that kind of stuff when it comes to quality of food

-and always buy British?

-Oh, totally.

I'm very much in what you introduce them to

at a young age, and they're more likely to carry on.

So, whether that's a healthy way of eating,

not making a big thing about it.

You know, it's normal to have a plateful of fruit in front of you,

and vegetables and all these things.

And also I think it's the same with exercise.

If they see you do it, if you get them active and fun

from a very, very young age,

then I think it just becomes a way of life.

So, yeah, I very much believe in that.

You mentioned fruit. I've got the bananas here.

Now, what I'm going to do

is just make a quick and simple tempura batter,

which is cornflour, flour, sugar.

Just a decent amount of sugar.

And then we've got some cold sparkling water.

So, I'm just going to whisk this together.

-Does it have to be sparkling?

-Yeah. Cold sparkling water.

-This is how you get this really thin batter, which is what you want.

-Ah.

It's not the batter that you'd normally find in Blackpool

-on your fish and chips.

-Yeah.

This creates a lovely quick and simple soft batter.

All we do is throw the bananas in, just coat them round.

There you go.

Straight into there.

Into our hot oil.

Straight in.

See, this is my real love, things like this.

Yeah. Literally. they go straight in.

And then what I've done is I've layered the two chocolate mousses.

So, you've got the layers here.

Ideally, what you want to do is stick this in the fridge now.

Throw that in the fridge.

There we go.

They go in there.

And then I've got one that I've made here.

Now, what you can do is rub this.

Alternatively, if you've got a blowtorch...

-Just quickly...

-This is where mine would never come out of there.

That would be the problem. I'd be digging it out.

Just switch this on.

But ideally, what you can do is just take this little blowtorch here,

just go around there.

This is where these are really handy, these little things.

-Ah!

-Cos then it just lifts off, Like that.

-Perfect.

-You see?

-Oh, wow.

-There you go.

And what you do is fry off the bananas,

and you do this at the last minute.

You can just turn these over.

And when you tempura them, they become really nice and crisp.

Really, really crispy, that batter.

But I did say there was a little gimmicky thing on the top.

Also when I was a kid, I used to have this.

-Well, it used to be called Space dust.

-Space dust.

-You never had...?

-Oh, I loved it.

-Here.

I'm not quite sure what it does to your tongue.

-This has actually been served...

-Oh!

-..in three-star Michelin restaurants.

-No.

I've actually been to two restaurants this year...

Can't get used to this.

..I've eaten in them and they've actually got this.

Mr Ramsay is one of them and Heston,

although they probably make it themselves, is another.

That stuff that used to crackle your mouth.

Yeah. Well, it explodes in your mouth, not crackle.

Yeah. And then we take our bananas. Look, there we go.

Lift those to one side.

And I've just got a tiny bit of sugar.

-Not too much.

-Oh, this looks...

-I'm aware that you're running tomorrow.

-Oh, forget that.

Place that on the side.

Something like this is put in front of me...

And then, just cos it's you...

Bit of cream.

What you can do is you just take...

-..cream on top.

-That is beautiful. Right, where do we start?

-Dive in.

So, it's got all the components of a banana split, but...

That is... It just looks lovely.

-And it tastes...

-Don't know how many calories it's got for tomorrow,

-but you'll be burning them off.

-Oh. Mmm!

-How's that?

-That is...

-That's all you're allowed.

-..so nice.

-I've been told by your trainer.

-Oh, no!

Do you like the space dust in there? It's interesting, isn't it?

Well, the real dark chocolate, you can really taste.

Then you've got that crunchy bit, and then the banana. Oh!

That looked good.

Bananas, chocolate and space dust. Yum.

Today we're taking a look back at some of the tastiest recipes

from the Saturday Kitchen archives,

and there are still a whole heap of heartening dishes to come.

Up next it's Donna Hay,

who's cooking up a burger with a porky twist.

Right, our next recipe comes from

the first lady of Australian cooking -

it's the fabulous Donna Hay.

-Welcome back.

-Thank you.

-A flying visit. You flew in yesterday.

-Yes.

Flew in yesterday, straight here.

What's on the menu from Donna Hay, then?

Well, I thought that the weather

was going to be absolutely perfect this weekend, so I thought I'd...

-Really?

-Yeah.

-Right.

-I was told that.

It's raining outside, I've been told.

-I did see...

-THEY LAUGH

-Let's forget all about that.

-Yeah.

Well, I thought we'd do a nice burger for the weekend.

Something simple with a little bit of store-bought ingredients.

-Not too challenging. One pan.

-Yeah.

-I'm a bit averse to washing up.

-OK. So, one pan.

And we're going to do this burger,

so explain to us what's in your burger, then, first?

Well, I like to first of all

add some fresh breadcrumbs and milk to my bowl

just to fluff up the breadcrumbs a little bit,

cos I find adding breadcrumbs to the mince

actually makes the burger kind of softer but hold together,

and it's better than using an egg.

-I find an egg makes the burger tough.

-OK.

All right. Now, you've got a little bit of garlic in there as well.

Garlic. I need a couple of tablespoons of chopped flat parsley.

-Yeah.

-It's just quite a simple burger.

-OK.

I've got some Worcestershire sauce and some tomato paste.

Now, for anybody, and I mean anybody...

There can't be anyone that has not heard of you, anyway.

But explain to us a little bit about what you do in Australia.

Cos you're kind of unique.

You do styling as well as the photography.

Everything, basically. So... SHE LAUGHS

Cos most chefs, it's write a recipe, then get somebody else to...

Yes. No, no. I do. I do a lot.

The styling is very important for you.

Well, I think, to get people to cook at home,

that the food has to look amazing,

so that's why I've always been so careful with the styling.

Because I think if you get somebody to kind of salivate

over the photos, you've got half a chance of getting them to cook.

-Right.

-That's my theory.

So, styling is important to me,

but we just finished the 80th issue of the magazine,

-which makes me feel...

-The 80th issue of the magazine.

-Yeah.

-And not only that,

I found out that yours is the biggest-selling app, is it?

-It is.

-In New Zealand. SHE LAUGHS

I'm only joking. I'm only joking. Only joking!

-In Australia, so... Biggest-selling app.

-Yes, it is.

Digital app, so it has little bells and whistles

and animations and all fun things in it

so you can follow it along and cook.

But it's the cookery books

that people will know you for as well,

cos you've brought out a new cookery book.

300-odd recipes in this one.

Yeah. It's a compilation book from the magazine.

It's very, very beautiful.

-Very beautiful, indeed. So, quite a big, chunky book.

-Right.

-But you know what? I think we should talk.

-What about?

-About your scarifying.

-Scarifying, I've told you that in rehearsal.

I'm kind of alarmed.

-Why? It's the way forward.

-I don't know if it is.

It is, definitely.

Look, if you've got a big garden, you need to scarify it twice a year.

I don't want to talk for a lot of women, but last time we met,

which was quite a few years ago,

I thought you were a little bit more kind of fast cars, rock star.

-LAUGHTER

-You know?

Come on. You were.

-You haven't seen my scarifier. It's proper big.

-It's killing me.

-No, no...

-You're sounding like an old man.

I thought it was going to kill me. It was this machine...

-Being told to get the burgers in the pan.

-I'm so upset.

-But this machine was proper...

-I can't. I'm slightly devastated.

No, this machine is amazing.

-It's got the word "professional" on it.

-Did you hide my cup?

-What's that? The cup? Sorry, I moved it.

-Oh.

-This one.

-Who moved my cup?

-There you go.

It's got the word "professional" on it,

-which means that it's properly cool.

-Devastated.

And when you fire it up, it's amazing.

Came all this way.

And then when you push the on button, you go with it.

Yeah, not with you.

-Yeah.

-Great.

Anyway, using a third of a cup,

so our burgers are all the same size, so they cook in the same...

Anyway, so, we're moving on from the scarifying.

I'm still into my cars and stuff like that.

It's just not so rock star.

Look, rock stars will be scarifying their big gardens,

I bet you.

SHE LAUGHS I bet you!

-I bet you.

-Yeah, yeah.

-Yeah.

-Yep, yep. I see it now.

-OK.

Right, what are you doing with the burgers?

Making them all the same size so they cook at the same time.

-Whoops.

-So, we've got a mayonnaise here.

-Yeah, so, you're going to make me a lovely tarragon mayonnaise.

-Yeah.

-So, egg yolks, mustard in first.

-Yes.

I've just got to move this to the side

so it just starts blending with the oil, first of all.

Slowly pour in some of this rapeseed oil as well.

Now, these burgers you're wrapping in a little bit of the...

Tell us about the fat as well, cos this is the important bit of it.

-A little bit of pancetta.

-Yeah.

-So, we're just going to...

I've got the butcher to slice the pancetta the other way,

-because at home...

-Put one in for you.

..we have round pancetta, which makes it dead easy.

-Round pancetta?

-Yeah.

Would that be like porchetta? Italian sort of stuff, or not?

No, I don't think it is.

I think it's just the flat pancetta stuck in a round.

OK. Sounds good.

So, this is why we don't...

If you are doing this on the barbecue,

you wouldn't need to oil it, nothing. You just...

-It stops it from sticking as well, won't it?

-It does.

So you get that lovely crunchy caramelized pancetta on the outside,

and then you've got your burger on the inside.

-All right.

-I actually prefer to use a combination

of pork and veal mince for my burgers at home,

but these beef ones will be just as good.

-OK, so one without for Lara as well.

-Yeah.

-Yeah.

Now, you're going to also top this. Tell us what we've got over there.

You've got a little bit of onion compote.

Is it like a chutney, or...?

Yeah, it's just a little bit of store-bought

caramelized onion chutney, cos it is the weekend.

-Yeah.

-And I'm not as good as Michael.

So, where do you get your inspiration from

to write all these sort of recipes and do all these books, then?

Where does it all come from?

Well, there's always seasonal ingredients to work with

and new trends coming up.

Everybody is power-greening at the moment,

juicing anything they can get their hands on.

-Everybody is doing what?

-Juicing.

-Juicing?

-Yeah, kale. It's all about the kale.

-You're too busy scarifying.

-What?

-This is ridiculous.

-Juicing kale?

-Yes. Super-foods.

-Kale is the new spinach, James!

Oh, you've... I'm so sad.

What? SHE LAUGHS

That's not rock star, juicing kale.

It so is!

Less time on the scarifier.

I tell you, I need it to work,

so if anybody wants their large lawn scarifying,

I could do it after the show, you see?

Look, right.

I can see the lines running hot now for some scarifying.

-Everything is trending.

-Yeah.

#oldman

People are now trending it, apparently.

Or at least they're talking about it, whatever that means.

It'll be #oldman, James.

-Yeah, anyway.

-People that scarify don't know what Twitter is.

Yeah, they do!

It's the way forward, Donna.

I could even... I've never been to Australia,

but I'm pretty sure you've got gardens in Australia

that need sorting.

We don't have moss. You keep telling me it's to dig moss out.

Well, what do you have, then?

Like, nasty weeds that sting your feet when you walk on it.

-You need a scarifier. It'd get rid of all that.

-Does it?

Yeah, it would do it all. I think.

Anyway, right. So, these burgers are going in there.

They want sort of two or two minutes on either side.

Right...

You've got... this bit of mayonnaise.

Got my mayonnaise for me.

-Can you slice some of those big dill pickles for me?

-Yeah.

-Or gherkins.

I'll do that. There you go. Seasoned for you as well.

Thank you.

Now, I'm just going to be a little bit of a food stylist

and spread this nicely on the base of the buns.

Oh, it's very lovely mayonnaise.

Thank you.

This one, how do you want it?

-On an angle.

-On an angle?

Oh, no, you're fine. Look, it's fine.

You tease me about my food stylings, so I'm not going to...

Well, you've taken the mick out of my scarifying all morning.

It's so not sexy.

So, what are the rules to food styling, then?

What are the rules?

Well, I think the most important rule

is that the food looks fresh

and that it doesn't look like someone has played with it too much.

-Right.

-So, you can't keep it under lights.

We like to photograph everything in daylight

so it looks nice and fresh.

Juicy.

Right, there's the cheese.

Now, this is Cheddar cheese.

Yes, some nice aged bitey Cheddar would be great with this,

so that way...

-There you go.

-Couple of spinach leaves.

So, Donna, can you barbecue these as you're currently pan-frying them?

You can do it in the same...way?

Yeah, absolutely,

especially on the flat side of the barbecue

so they don't get caught on the grill.

The pancetta might stick to the grill a little bit,

so just use the flat side of the barbecue.

They look pretty good to me.

Are they good? Do you want to pop those on there?

-On there?

-Yeah.

-OK.

With your nicest food stylist fingers.

On there. And what's next?

A little bit of the store-bought caramelized onion.

Yeah.

Spread that on the top.

And then just the cheese and pickles.

-Now, I haven't toasted the...

-Do you have to have gherkins? Cos, eugh...

-You don't.

-..gherkins...

-Yeah.

You've got to have gherkin an a burger.

At home, I just put everything in the middle of that table

and let the kids build their own burger.

Gherkins, you just find them

all over the car parks of burger outlets,

not that I ever go to burger outlets.

I was just going to say, "What were you doing there?"

But people just flick them out the window.

Maybe they are not styled properly. That's why people flick them.

Right, go on, then.

Little bit of the aged Cheddar.

Maybe we should do a show in Australia,

-cos I've never been to Australia.

-You should come.

Yeah, I should go there.

I reckon I'd get on with the Australian people.

-LAUGHTER Don't you think?

-The people?

-Yes.

-The people?

-Yeah. SHE LAUGHS

The people of Australia!

-Are waiting for you.

-Yes.

Yeah. Just...I might upset them by cooking New Zealand lamb.

But anyway, right, go on, then. What are we going to do?

What are we going to call it?

Pancetta beef burgers with tarragon mayonnaise.

That's what we're going to call it.

You see, Australian people, I'm on my way.

-Look at that.

-Gosh.

-Right.

-I love coming here for breakfast.

-Dive into that.

Holy Moley! That's all for you. That's all for you.

-Yeah. Two shows.

-It...

-Oh, thank you.

-Pancetta-free, yours.

-I am a pancetta-free.

-Yeah, there you go.

-Thank you, though.

-Dive into that.

-Wowser.

-Wow.

-That is a serious, sort of, portion, isn't it, really?

-It is.

-But on the barbecue, it'll stop it from sticking.

-Absolutely.

And to get that lovely caramelised crunchy pancetta on the outside.

There you go. Happy with that?

Scarifyingly good.

So, two very important questions came out of that.

One, are you for or against gherkins, and two,

do you scarify your lawn?

We're always the place to come for cutting-HEDGE discussions,

I like to think.

Now it's that time of the show again that everyone looks forward to.

It's the amazing Keith Floyd.

You all might think I'm shopping, but I'm not going shopping.

I'm making the groceries, as they say here in New Orleans,

in this French market, established in the late 1700s,

where the French immigrants brought their own typical produce

to make the kind of wonderful American dishes you can get.

There are yams and sugar cane,

wonderful plump tomatoes, garlic, peppers, courgettes.

You could be in Provence.

And I'm making the groceries for

the classic New Orleans signature dish shellfish gumbo.

Shellfish gumbo was invented by the people who lived here

when they tried to sort out how to make a French bouillabaisse,

but they didn't in fact have the proper spices.

But the West Indians did.

They had a spice called ngombo,

so they stuffed that into their shellfish stuff,

and eventually it'd be called gumbo. File gumbo.

To make the perfect shellfish gumbo, you need a fistful of dollars.

-Thank you.

-How are you doing, sir?

-How are you doing?

What do I need for a really good shellfish gumbo?

Well, first of all, sir,

we have some lovely shrimps here for your gumbo.

-OK. I'm cooking for 12, so whack them in there, if you would.

-OK.

-Brilliant. Beautiful, beautiful shrimps.

-OK?

-Yeah, what's next?

-Next one, we have some gumbo file.

-Right.

Now, what exactly is this spice?

OK, it's just, like, ground-up sassafras leaves.

Right, ground-up sassafras leaves. I've got that sussed at last.

-OK, we have some Cajun Andouille.

-Sausage. Excellent.

-That's a spicy sausage.

-Yes, sir.

-Yep. In it goes.

-And we have some tasso.

-And that's what, smoked pork?

-Yes, sir.

-Good-o.

-And we have crabs here to go with it.

Great. Chuck in some crabs.

-How many of those do I need?

-About a half a dozen there.

-OK. Good-oh. Good-oh.

-OK? And we also have some Creole seasoning.

Creole seasoning. Right. That's spicy, too. In that goes.

-How about some oysters?

-Oysters - you bet. Brilliant.

-How about some crawfish?

-Crawfish. Crawfish. I like it. I like it.

-And this thing here - what is this?

-OK, this is Cajun boudin.

-Cajun boudin.

-Crawfish boudin.

-That's very stylish, isn't it?

It's the sort of thing that French nouvelle cuisine chefs

are making these days. Really brilliant. Anyway,

jambalaya, crawfish pie and file gumbo -

we're going to have some fun on the bayou.

Well, not exactly,

but at the New Orleans cookery school run by Joe Cohn.

There it is at the bottom of your picture on the corner of that

big building where the pink car is. HORN HONKS

Food, to this day, is more important

than just sticking something in your mouth and chewing and swallowing.

Food is what social is about. Food is what family is about.

Food is such a passion with local people,

be it Creole or Cajun, that people will say

that their mother is the greatest cook in the world,

their grandmother is the greatest cook in the world.

And that's one of the things about Louisiana restaurants -

it is hard for a restaurateur

to compete against somebody's home cooking

because as you taste it, the people will say about a gumbo,

"My grandmother did better than this,"

or, "I did better than this," and that's the fun part about it.

But all of our food - we have a passion for eating,

-we have a passion for life.

-That's brilliant.

But I tell you what, I...

I mean, this actually is my show.

My viewers expect me to cook something.

Wait, this isn't MY show?

No, it's not your show, and as Fats Domino said,

"Big, bad Joe, you gotta go, me, oh, my, oh." Thank you.

-Well, but wait! Wait, wait! I want to see...

-Go! Out!

-Wait.

I'm going to get out of the kitchen,

but here's the thing about the English -

you have a beer in front of you.

-Is that true?

-Yes. What have you got?

-I have a beer.

But you have learned how to only cook with one hand

because you have to drink with one hand. In Louisiana,

we're probably the only people who have a beer holster.

So, what I've got to say is...

# Goodbye, Joe We gotta go down the bayou. #

You have been watching, or just missed, big, bad Joe.

That's great, but we have actually got to get down to business.

I've asked Joe. I've asked Paul Prudhomme.

I've asked old ladies in the street.

I've asked every kind of person how I make a file gumbo.

This is going to be my interpretation of it.

I'm going to try very hard,

and I'm going to give it to big, bad Joe afterwards.

So, with no further more ado, as we say, and, Clive,

the routine spin round the ingredients.

This is going to be a shrimp gumbo, OK?

So, we've got fresh shrimp.

Lovely, lovely prawns, we call them in Britain. We've got oysters.

We've got gumbo crabmeat taken from the shells.

These are the actual gumbo crabs here.

We've got crawfish.

Remember the Elvis Presley thing? Crawfish, crawfish? These are they.

In fact, they're crayfish, as we would call them, OK?

We have got the Cajun spices - the Louisiana spices.

We've got the tomato sauce. We've got rice.

We've got this wonderful sausage,

which I'm going to speak about much later. Just check it out for now.

We've got peppers and onions and parsley,

and the dish takes its name from the okra or ladies' fingers.

This is the gumbo.

In fact, ngombo, from the West Africans, West Indians,

who were imported here in those dreadful years of slavery -

they brought this kind of stuff with them.

But, in fact, a gumbo doesn't have to have okra in it,

and mine is not going to have it in. So, that's the beginning of it all,

but before we can even start to cook,

we need some fish stock, which, Clive, if you can zoom over here,

I've got a regular fish stock of carrots,

leeks, onions and stuff like that, and a fish head.

Also, of course, I'm going to put in all of the shells from the prawns.

So, we let that simmer and bubble away there

for a second and we get on with the real, real business.

It's a cookery school,

and he'd be waving to all the people up through there, I suppose.

Anyway, faff in the pan, oil.

Some people say you should use margarine and oil.

Right, no problem. So, into our hot fat,

the very first thing that I believe we should do

is throw in some onions.

Now, you might get a bit of smoke in your eyes here,

but don't worry about it, OK? We then need a few of these peppers.

They call them bell peppers here. I just call them green peppers,

but they do like to take the whole thing to the maximum.

Then, I need some chopped celery. It's a very unbalanced knife,

so I'm not going to do it quite as fast as I normally do.

We have some chopped celery.

OK.

And we sweat all these vegetables down for a second or two.

Right, the next thing that I'm going to do is put in Joe's mix.

I mean, this is a mixture of...

And, here, I have to refer to my notes

because, I told you, I don't know all of these things. This is...

You could be looking at that while I'm reading it out, OK?

It's a mixture of freshly ground red pepper, sweet paprika,

salt, white pepper, black pepper, dried thyme leaves...

AMERICAN PRONUNCIATION: '..oregano leaves...' I'm getting American.

I mean oregano. I'm terribly sorry.

..and a bay leaf all stuffed into there.

And this goes now...

We've sweated these vegetables down a bit.

That goes in there, as well.

And this is going to help us to make a bit of a roux.

OK? You've got that?

Then, something brought to the gumbo by the Indians -

the indigenous American Indians - is the file.

Now, this is sassafras leaves pounded up, OK?

So, we have to put some of that in.

Now, there's a school of thought here -

some say it goes in later, at the end, and in which case...

Excuse me. Up.

..file means string

and it turns into a kind of stringy thing in the pot

and that goes in at the end.

Another school of thought says put it in right at the beginning.

I'm putting it in right at the beginning.

That feels more comfortable to my European way of cooking things.

OK? Then, we also need...

Cos they like these things a little hot, but not too hot.

And don't forget, Cajun, New Orleans, Louisiana -

cooking is not just a question of chucking in

a great handful of spice onto something

which hasn't been properly prepared.

The same rules still apply - freshness, honesty,

integrity in the ingredients and all that kind of thing.

So, a bit of Tabasco, or chilli sauce into there.

OK? And, like all sunshine cooking, we need some tomato sauce.

Now, this is just simply pureed, fresh tomatoes

strained through so there's no pips, no skin in them.

So, we'll put a bit of that in.

Right?

Now, you'll hear it said the whole time in this programme -

this Louisiana programme, this New Orleans programme -

that anything for a gumbo goes.

You know, you put in what you like. And we're making this for a party,

so there are no precise ingredients, OK?

You can buy my book, if I can be bothered to write it

for the exact quantities,

but it's a party dish, so you just chuck things in.

Stay there, Clive. I need the fish stock now.

Right, sorry about this. You might get some steam on your lens.

I hope you can cope with that. The fish stock goes into there.

See all the lovely ingredients I've used to make that stock?

That's trout heads.

Trout are quite different here from other parts of the world,

but it is trout, for sure.

And then we have now our basic...

Our basic gumbo mix. You have to take a close-up on that.

The director has to dream up a lovely cut away

because that must now simmer for at least 45 minutes

before I can continue the process.

MARCHING BAND PLAYS

Because you all read The Sunday Times,

you'll know that "carnival" means farewell to the flesh,

and that's the season from the 12th Night or,

if you prefer, the feast of Epiphany -

I hope I said that right -

January 6th or the first Wednesday after Pancake Tuesday.

Now, 45 minutes has, in fact, gone by -

at least 45 minutes has gone by -

and it's given me time for a few arriere-pensees, as they say -

a few second thoughts.

What I forgot about was this wonderful

chopped and smoked Louisiana ham,

which they think should go into a file gumbo,

even if it is basically a fish one.

Also, I forgot - this lovely andouille,

which is a kind of spicy, smoked sausage.

So, we'll pop a bit of that in, as well. OK? That's for sure.

The other thing is we can put these now...

We can actually put just the shells of the gumbo crabs in

cos they're going to add more fish flavour to the stew, to the soup.

So, in they go. They're a beautiful colour, aren't they?

They go in.

Now, they will be left in the plate just as a kind of signature.

You wouldn't actually eat that bit. That's just for flavouring it.

Then, we've got the magnificent shrimps, OK?

Or prawns, as we call them. Lovely, fat, plump, fresh crawns.

Prawns, I'm sorry!

Oysters, taken up with their juice. In they go.

That's the oysters.

The wonderful crabmeat from the Cajun crabs, OK?

Cos, you know, the Americans don't like, particularly,

to eat shells and bones and stuff like that,

so all this stuff is taken out of the shell.

Then, finally, we have our crawfish, our crayfish.

And in that goes, and this is a feast and a half.

Hold that a moment while I get the spoon. Stir that in.

Now, we have... Now we're cooking on gas, as they say.

But what was it, those of you who were paying attention

at the beginning of this cooking sketch,

have realised I haven't talked about?

It is the crawfish boudin.

Now, this is so stylish.

This is a real skin, and inside is minced up crawfish,

spices and bread and stuff like that,

and it's really classically French, modern cooking,

but here it is right in Louisiana.

So, to make this dish absolutely sumptuous

and, really, a rock-and-roll dish, in they go.

They simmer and poach in there for about another...

The whole lot - about another ten minutes. The lid goes on.

The lid goes on and the beat goes on,

and the next time you see that, we'll be eating it.

-OK.

-Right.

-We take the top off. Put the top down on the floor.

And I'll give you some. Now, do you want to have this with rice or not?

-With rice is the traditional way.

-OK.

With rice was the traditional way for one reason.

It was the traditional way, and rice was a filler.

Now...

You know, one of the things is, with all the shrimp,

or the prawns, and the crawfish and everything else,

it's hard to imagine that anything like this could not taste good.

-Right.

-So, for yourself, sir.

'You see, he couldn't bring himself to say

'that it was absolutely brilliant.

'He was wittering on so much about the American War of Independence

'and stuff like that, he didn't realise

'that my thing was rich and delicious and wonderful.'

He does know that he's free to be edited out.

And this is... This is a biggie, you know.

This is a biggie. Here I am.

-The Queen, I understand...

-'Here we go again.

'The Queen is watching him in New Orleans.

'He gets all this muddled, as well.

'He's talking about New Orleans, not America.'

Who cares about America? We lost the war.

But they're watching America because we're not part of America.

And who cares about Andrew Jackson and Pakenham?

-We've forgotten those little things.