16/04/2017

0:00:02 > 0:00:04Good morning, I am Matt Tebbutt and I've got some outstanding

0:00:04 > 0:00:07dishes to kick-start your Sunday morning, so please sit back and

0:00:07 > 0:00:09enjoy today's line-up of brilliant Saturday Kitchen Best Bites.

0:00:30 > 0:00:31Welcome to the show.

0:00:31 > 0:00:34Now, don't go anywhere because I have some of the country's top chefs

0:00:34 > 0:00:38cooking fantastic food for a whole host of stars eager to get stuck in.

0:00:38 > 0:00:40Coming up on the show today,

0:00:40 > 0:00:44James whips up a pizza with pata negra ham for Colin Jackson,

0:00:44 > 0:00:49Si King, one of my top two favourite Hairy Bikers is getting his game on.

0:00:49 > 0:00:52Now, he is going to roast guinea fowl breasts in a spicy yoghurt

0:00:52 > 0:00:53paste and serves it up with a

0:00:53 > 0:00:56refreshing coconut and cucumber salad.

0:00:56 > 0:00:57At the omelette challenge hobs today,

0:00:57 > 0:01:00Danish chef Claus Meyer takes on Welsh chef Bryn Williams.

0:01:00 > 0:01:02And as it's Claus's first time,

0:01:02 > 0:01:05he's determined to make it onto the board.

0:01:05 > 0:01:07And, finally, Hollywood actor Stanley Tucci faces his food

0:01:07 > 0:01:10heaven or his food hell. Did he get his food heaven -

0:01:10 > 0:01:14Lobster tortellini with a fennel and cream sauce? Or his food hell -

0:01:14 > 0:01:18passion fruit Pavlova with a passion fruit and lemon posset filling?

0:01:18 > 0:01:21You can find out what he got at the end of the show.

0:01:21 > 0:01:24But first, it's over to Tristan Welch, who came in to show us

0:01:24 > 0:01:25his homage to the pea,

0:01:25 > 0:01:28and I must say he's looking rather sharp in his tie and tank top.

0:01:28 > 0:01:31- Welcome to the show, Tristan.- Thank you very much, thank you very much.

0:01:31 > 0:01:33I see you're wearing a tie, I love it. Look at that.

0:01:33 > 0:01:36- Nice and smart. Better make an effort.- For a job interview?

0:01:36 > 0:01:38That will all disappear by your fourth time with me.

0:01:38 > 0:01:40It'll be jeans and a T-shirt. But, anyway, right. What are we cooking?

0:01:40 > 0:01:43Right, so I'm going to cook hot-smoked trout with these

0:01:43 > 0:01:46beautiful trout fillets with a little pea and mint salad, really.

0:01:46 > 0:01:48Pea and mint salad? But you've got a puree, as well,

0:01:48 > 0:01:50so we're going to use some of the peas for a nice little salad,

0:01:50 > 0:01:52- some for your puree which you want me to do.- Definitely.

0:01:52 > 0:01:56But the trout in particular, tell us a little bit about this fish, really.

0:01:56 > 0:01:58People don't really use trout as much as what they should do.

0:01:58 > 0:02:01Not as much as they should do and it's really readily available.

0:02:01 > 0:02:02Because it is farmed now, of course.

0:02:02 > 0:02:04It's farmed, yeah, and there's nothing wrong with that.

0:02:04 > 0:02:08It's still got a great flavour to it and it's quite accessible.

0:02:08 > 0:02:12It is a great... I mean, it's got great quality to it, as well.

0:02:12 > 0:02:15It's got that great earthiness about it, like a salmon, so, you know, it's...

0:02:15 > 0:02:18But you're doing... A thing that I think puts a lot of people off is

0:02:18 > 0:02:21the bones in there, so you're pin boning these. Very simple to do.

0:02:21 > 0:02:24- You've got to, you've got to. - Fish tweezers? Something like that?

0:02:24 > 0:02:28Yes, fish tweezers or your girlfriend's little tweezers, as well.

0:02:28 > 0:02:31- Whatever is easier to hand. - That's quite handy, Tristan.

0:02:31 > 0:02:35OK. Yeah, I think it ruins the fish if you have a little bone in it.

0:02:35 > 0:02:38It can really put people off, so...

0:02:38 > 0:02:41It comes out quite easily, you've just got to brush your finger along the top of the meat and

0:02:41 > 0:02:45the bone kind of presents itself and you just pull it out quite easily.

0:02:45 > 0:02:47- Right, OK.- I'm just going to trim them up now.- Trim them up.

0:02:47 > 0:02:50I've got my cream which I've just basically reduced slightly to

0:02:50 > 0:02:52these little, small petits pois.

0:02:52 > 0:02:55These don't take very long at all to cook.

0:02:55 > 0:02:57Now, these going on. Now, you've worked in...

0:02:57 > 0:02:59I mean, looking at your CV, unbelievable, the kitchens

0:02:59 > 0:03:03where you've worked in. Box Tree, Le Gavroche, I mean, all over the place.

0:03:03 > 0:03:06You don't have to be mad but it might help a little bit, you know?

0:03:06 > 0:03:09Yeah, exactly! I mean, now you've got your own place, I mean,

0:03:09 > 0:03:13- for anyone who hasn't been there, Central London...- Kensington. Launceston Place.

0:03:13 > 0:03:16What's the type of food that you serve in there? It's quite British.

0:03:16 > 0:03:20Modern British. Yeah, we use, like, 95% British produce and we

0:03:20 > 0:03:24follow the seasons really strictly. It's so important.

0:03:24 > 0:03:28- Because the seasons change so much, don't they, really?- Yeah, yeah. - Because we're doing peas now,

0:03:28 > 0:03:30they're not quite in season yet but that kind of, you know...

0:03:30 > 0:03:32We've got things like Jersey Royals and asparagus coming in.

0:03:32 > 0:03:35Right, now, tell us about this. This is a hot smoker.

0:03:35 > 0:03:37So this is our hot-smoked trout and what we're going to do is put

0:03:37 > 0:03:39our little woodchips down there.

0:03:39 > 0:03:42We're using alder wood because oak chips are far too strong and,

0:03:42 > 0:03:45basically, you put an old tray, or someone else's tray with your

0:03:45 > 0:03:46wood chippings on there,

0:03:46 > 0:03:51you place your trout over the top with a piece of tinfoil and...

0:03:51 > 0:03:54Did you put seasoning on there? There's no oil, nothing?

0:03:54 > 0:03:56A little bit of oil on the skin.

0:03:56 > 0:03:59Oh, no, actually, I forgot to put the oil on the bottom of the skin, let me do that now.

0:03:59 > 0:04:02That's all right, nobody noticed. I'm just reminding you.

0:04:02 > 0:04:04That would be disastrous, wouldn't it?

0:04:04 > 0:04:06- A little bit of the old rapeseed oil.- Thank you.

0:04:06 > 0:04:09- Now, the reason why you're putting it on skin side is... - So it doesn't stick.

0:04:09 > 0:04:11- To stop it from sticking. - Absolutely. Absolutely.

0:04:11 > 0:04:14And I'm just going to put a little bit on the tinfoil, as well,

0:04:14 > 0:04:17so if the tinfoil actually comes in contact with the meat of the

0:04:17 > 0:04:20trout, it won't stick to that, either, but you've got to be

0:04:20 > 0:04:23so sparing with it because if you put too much in there

0:04:23 > 0:04:25it'll drip down onto the wood chips and you might have

0:04:25 > 0:04:28a bit of a bonfire in your own kitchen.

0:04:28 > 0:04:30That's another important thing about this,

0:04:30 > 0:04:33is sealing the tinfoil really tightly around it.

0:04:33 > 0:04:36Where can people buy this stuff from? Is it online nowadays?

0:04:36 > 0:04:39- Woodchips?- Nowadays online. And it's amazing,

0:04:39 > 0:04:41you can actually select what wood you want and what desired effect

0:04:41 > 0:04:44it has on the trout or, incidentally,

0:04:44 > 0:04:45you can dry your own herbs.

0:04:45 > 0:04:48Get a bunch of herbs, tie it upside down and let them dry and

0:04:48 > 0:04:51then just crush them up in the bottom of the pan and it's done.

0:04:51 > 0:04:52It's as easy as that, OK. Right.

0:04:52 > 0:04:54Right, now, I'll just put it on a high heat for two minutes.

0:04:54 > 0:04:57- Two minutes? That's all? - Two minutes and forget about it.

0:04:57 > 0:05:00Thinking about that, I'm just going to basically just blitz the peas.

0:05:00 > 0:05:02Do you want this as a puree or do you want this as...?

0:05:02 > 0:05:05Yeah, a nice smooth puree would be wonderful, thank you.

0:05:05 > 0:05:09Just add a little bit of the cream as we go.

0:05:11 > 0:05:15Blitz these first of all. There we go.

0:05:16 > 0:05:18BLENDER DROWNS OUT SPEECH

0:05:18 > 0:05:21- So what's next?- So what's next is...- Right, I'm listening!

0:05:21 > 0:05:24- LOUDLY:- I'm making a pea salad... - That's the one.

0:05:24 > 0:05:27..and I'm just cooking the fresh peas here and

0:05:27 > 0:05:30a tiny little bit of shallot, which I'll be cooking in with the

0:05:30 > 0:05:33rapeseed oil and a touch of white wine vinegar and the idea is...

0:05:33 > 0:05:35BLENDER WHIRS LOUDLY

0:05:35 > 0:05:37- I've got to do it.- Got to do it!

0:05:37 > 0:05:41You chose the recipe today, anyway. It's not my fault.

0:05:41 > 0:05:43So we can put a little rapeseed oil in the pan.

0:05:43 > 0:05:46Now, rapeseed oil has become quite trendy, hasn't it, recently?

0:05:46 > 0:05:48Yes, yes, well, again,

0:05:48 > 0:05:51it's a British product and it's good to champion these British products.

0:05:51 > 0:05:55So we put the shallots in the rapeseed oil like that and

0:05:55 > 0:05:58now we're just going to take a dash of white wine vinegar, not too much,

0:05:58 > 0:06:01and that's just going to go straight into the shallots.

0:06:01 > 0:06:06- Thank you.- If I can open the bottle. - Right, OK. Just goes straight in.

0:06:06 > 0:06:08And just a dash like that,

0:06:08 > 0:06:10that's all you need, and this gives it a little acidity to it.

0:06:10 > 0:06:14To really finish it off.

0:06:14 > 0:06:15- Thank you very much.- There you go.

0:06:15 > 0:06:18So this puree, you just pass it through a sieve.

0:06:18 > 0:06:22Yes, please, that would be perfect You can see how little smoke

0:06:22 > 0:06:24actually comes out of the smoker,

0:06:24 > 0:06:27- it's got about another 30 seconds, would you say? - It's about that, yeah.

0:06:27 > 0:06:29Something like that.

0:06:29 > 0:06:32Right, we've got a puree here that's the same colour as your shirt, Antonio.

0:06:32 > 0:06:35- You know, look at that. Perfect colour.- I am following you.- Exactly.

0:06:35 > 0:06:38- Beautiful green.- Nice and green.

0:06:38 > 0:06:39I'll season it afterwards.

0:06:39 > 0:06:43So, anyway, you've got the peas in there, the trout has had two

0:06:43 > 0:06:46minutes, maybe a little bit longer, a little hole in the top?

0:06:46 > 0:06:49Yes, so as soon as it's had its two minutes,

0:06:49 > 0:06:51we just cut a little hole in the top, just form a little

0:06:51 > 0:06:54chimney and that takes out some of the excess smoke and really...

0:06:54 > 0:06:57Now, I've actually done this in a different smoker, the same

0:06:57 > 0:06:59way as what you built when you were a kid, didn't you?

0:06:59 > 0:07:02You can actually get away with it using a...using an old fridge.

0:07:02 > 0:07:04Using an old fridge, yes, definitely.

0:07:04 > 0:07:06My mum and dad were throwing out their fridge at the time and

0:07:06 > 0:07:11I decided to turn it upside down, knock a hole through it, and then we

0:07:11 > 0:07:13hung salmon through it like that and smoked it.

0:07:13 > 0:07:16My parents thought I was absolutely mad.

0:07:16 > 0:07:18I reckon that's the easier way if people want to do it at home.

0:07:18 > 0:07:20Yeah, do it this way and this is a hot smoker, as well.

0:07:20 > 0:07:22- That was for a cold smoker. - Right, yeah, OK.

0:07:22 > 0:07:24So we've got salt and pepper in here,

0:07:24 > 0:07:27just a little bit of seasoning in that puree.

0:07:27 > 0:07:28Give it a quick mix.

0:07:28 > 0:07:31There you go. And in the salad again, we've got rapeseed oil.

0:07:31 > 0:07:33What's the...? You've put some vinegar in there...

0:07:33 > 0:07:35Yeah, little touch of white wine vinegar. So we put our

0:07:35 > 0:07:38shallots and the rapeseed oil first, a little touch of white wine

0:07:38 > 0:07:42vinegar and that's going to go straight into the shallots, so you've got not only the sweet

0:07:42 > 0:07:45shallot flavour but a little acidity from the white wine vinegar, too.

0:07:45 > 0:07:47Pop in our peas, a touch of salt,

0:07:47 > 0:07:49and we finish it off with some freshly chopped mint.

0:07:49 > 0:07:50And that's a nice fresh salad

0:07:50 > 0:07:52just to go around the outside of the trout.

0:07:52 > 0:07:54OK, so we've got that. You've got your puree.

0:07:54 > 0:07:56And then you're going to use these pea shoots.

0:07:56 > 0:08:00It's kind of like a pea overload, isn't it, really? These are becoming head of trendy, these ones.

0:08:00 > 0:08:03They're selling them in supermarkets now, little pea shoots.

0:08:03 > 0:08:06- But... Catering packs. You buy them in this little tissue. - It's beautiful.

0:08:06 > 0:08:10- You can just water them and they live forever.- There you go. - Grow into a beautiful pea tree.

0:08:10 > 0:08:12OK, all right, what's next? You can serve it up.

0:08:12 > 0:08:16Right, yeah, so we take our pea puree and the idea is we just put

0:08:16 > 0:08:19a little on the base of the plate and that is going to be

0:08:19 > 0:08:20eaten with the fish.

0:08:20 > 0:08:23So every time you cut into the fish you get a little burst of that.

0:08:23 > 0:08:27- Right. So that's kind of like your sauce, as well.- Yeah, yeah.- OK.

0:08:27 > 0:08:33And then we reveal our trout. And that is now beautifully smoked.

0:08:33 > 0:08:35Perfectly cooked. Most people think that's not...

0:08:35 > 0:08:37That is how it should be done.

0:08:37 > 0:08:40- Just cooked so the residual heat continues to cook right the way through.- Yeah, exactly.

0:08:40 > 0:08:44Remember it's cooked on the bottom all the way through and that is like

0:08:44 > 0:08:46a millimetre on the surface which is just slightly under but the

0:08:46 > 0:08:49residual heat will take that through, so the time it comes to

0:08:49 > 0:08:52your table it'll be absolutely perfectly cooked.

0:08:52 > 0:08:55I'm just going to flip that over. Both pieces.

0:08:55 > 0:08:58- And this is the best bit, where you take the skin off.- Yeah.

0:08:58 > 0:09:02So we take the skin off like so and then it reveals the beautiful flesh.

0:09:02 > 0:09:05- There you go.- And you can take that skin and crisp it up.

0:09:05 > 0:09:07Pretty good. First time on the show. There you go.

0:09:07 > 0:09:09Little bit of seasoning.

0:09:09 > 0:09:13- And then a little bit of Maldon sea salt for texture.- OK.

0:09:13 > 0:09:18- And then we just place this over the puree.- So simple. There you go.

0:09:18 > 0:09:20- The old peas around the edge. - Pea salad.

0:09:22 > 0:09:26And then we just finish off round the edge like so. Just a few peas.

0:09:26 > 0:09:29- This is a beautiful lunchtime fresh dish.- Yeah.

0:09:30 > 0:09:33And I'll put a few of those on while you remind us what this

0:09:33 > 0:09:38- dish is again.- Beautiful. Hot-smoked trout with a pea and mint salad.

0:09:38 > 0:09:41- It's as simple and easy as that. - Perfect.

0:09:46 > 0:09:50I have to say, Tristan, it smells delicious. Over here, have a seat.

0:09:50 > 0:09:53- There you go.- Have you ever tried home-smoked trout?

0:09:53 > 0:09:55I don't think I have, not home-smoked, no.

0:09:55 > 0:09:59- There you go, dive into that and see how quickly it took really, but... - That looks gorgeous.

0:09:59 > 0:10:00I know, it was quick.

0:10:01 > 0:10:03I know you're from Yorkshire so it's kind of like

0:10:03 > 0:10:05a posh mushy peas and fish, that kind of thing.

0:10:05 > 0:10:08- That is gorgeous, though.- Do you like that?- Absolutely beautiful.

0:10:08 > 0:10:10So simple. Dive in, see what you think.

0:10:10 > 0:10:12The idea is you take more cos you never get it back again.

0:10:12 > 0:10:15- I know, that's it.- Other types of fish that you could use with that?

0:10:15 > 0:10:18You could use sea bass, sea bream. Any fish about that sort of size

0:10:18 > 0:10:21will only take about four minutes to cook. Two minutes at the end maybe.

0:10:21 > 0:10:23- A bit of salmon, something like that.- Perfect. Lovely.

0:10:23 > 0:10:25Just have to thinly slice them.

0:10:25 > 0:10:28Would you do that kind of thing at home if you could use

0:10:28 > 0:10:30- the wood chipping? - I would, actually, yeah.

0:10:30 > 0:10:32I've never tried doing that, but I love fish, I love cooking fish...

0:10:32 > 0:10:36- Use your next-door neighbour's oven tray.- Antonio? Excellent.

0:10:36 > 0:10:39You got a nod from the master himself.

0:10:43 > 0:10:45There you go. Some great tips for home-smoking.

0:10:45 > 0:10:48Just make sure you've got a really powerful extractor fan.

0:10:48 > 0:10:51Now, coming up, James whips up a pizza with pata negra ham for

0:10:51 > 0:10:54Colin Jackson, but first it's over to the wonderful Rick Stein.

0:10:57 > 0:11:00I came here to Barcelona because the Balearic Islands,

0:11:00 > 0:11:04of which Majorca is one, take much of their character

0:11:04 > 0:11:07and essence from the avant-garde capital of Catalonia.

0:11:07 > 0:11:10After all, it was the people from here who populated Majorca

0:11:10 > 0:11:14after the Moors 800 years ago and, of course, this is where

0:11:14 > 0:11:18Columbus left to find a new world which later gave the Mediterranean

0:11:18 > 0:11:24tomatoes, sweetcorn, chilies and peppers, avocados and even potatoes.

0:11:27 > 0:11:29The city has a Left Bank feel to it.

0:11:29 > 0:11:33It's where artists like Miro, Picasso and Dali cut their teeth.

0:11:33 > 0:11:36I suppose I should be feeling a bit daunted, really,

0:11:36 > 0:11:40about all the sites that I should be seeing like the Sagrada Familia,

0:11:40 > 0:11:45Gaudi's famous cathedral, still not finished for 120 years.

0:11:45 > 0:11:48And there's a thing out there they call the Bullet or the Cucumber,

0:11:48 > 0:11:50that really modern office block.

0:11:50 > 0:11:55And there's all the squares and the fantastic buildings and the Miros

0:11:55 > 0:11:59and the Picassos but I don't need to worry, I'm here for the food.

0:11:59 > 0:12:02And all my friends say the best market in the whole of Europe

0:12:02 > 0:12:04is here, the Boqueria.

0:12:06 > 0:12:09And the unique thing about the Boqueria is that it's

0:12:09 > 0:12:11arranged in circles and right at the centre,

0:12:11 > 0:12:14in the nucleus of those circles, is the fish.

0:12:14 > 0:12:17Then you've got the meat, then you've got the vegetables.

0:12:17 > 0:12:22I think that reflects the true, true interests of Catalan cooks.

0:12:24 > 0:12:27But the next circle out, a little bit different, is all the

0:12:27 > 0:12:31shellfish and this is the best shellfish stall I have ever seen.

0:12:31 > 0:12:36It's got every type of clam you could possibly ever come across.

0:12:36 > 0:12:39We've got Venus shells which are called es cupina here.

0:12:39 > 0:12:42We've got these really weird things which are called cajeta,

0:12:42 > 0:12:44which just mean little boxes type of clam.

0:12:44 > 0:12:46These are called tallarina,

0:12:46 > 0:12:48or in French they're called telline

0:12:48 > 0:12:51or in Australia they're called pipis.

0:12:51 > 0:12:53And every type of prawn you could possibly want.

0:12:53 > 0:12:57They call those langostinos. Well, I'd have called them prawns.

0:12:57 > 0:13:01And those are raw, of course. And then some tiny little gamba blanca.

0:13:01 > 0:13:05Winkles, of course. Nothing much to be said about them.

0:13:05 > 0:13:07But these, these are the best clams in the world,

0:13:07 > 0:13:11to me - the almeja or the vongole or palourdes in French.

0:13:11 > 0:13:17And finally, gooseneck barnacles, a real speciality from Galicia,

0:13:17 > 0:13:20where they have to go down at low tide in the rough Atlantic and pull

0:13:20 > 0:13:24them off the rocks and occasionally sometimes they get drowned.

0:13:26 > 0:13:30Well, a little further out we've got a whole counter of preserved fish.

0:13:30 > 0:13:31Again, I'm in heaven.

0:13:31 > 0:13:34But the main part of this counter is, of course, the cod.

0:13:34 > 0:13:38And, I mean, look at that. I guarantee that comes from Iceland.

0:13:38 > 0:13:42It's the only place you can get cod as big as that any more, sadly.

0:13:42 > 0:13:44And that's actually been soaked.

0:13:44 > 0:13:47It is baccala, it is salt cod but it's been soaked.

0:13:47 > 0:13:51But there's another side to the Boqueria market.

0:13:51 > 0:13:54This is really good. I love these little tapas bars in the market.

0:13:54 > 0:13:57And this is tripe, which not a lot of people like,

0:13:57 > 0:13:59I do understand, but I love it.

0:13:59 > 0:14:04And this is made with chorizo and ham and sofrito of garlic,

0:14:04 > 0:14:06tomato and parsley. It's very good.

0:14:10 > 0:14:15Now I've got a plate of peas cooked with onions in olive oil and

0:14:15 > 0:14:19some off-cuts of Serrano ham, chopped up and tossed with it.

0:14:19 > 0:14:20Utterly delicious.

0:14:20 > 0:14:25Here, I've got some chistorra, they're all-pork sausages,

0:14:25 > 0:14:29flavoured with pimenton, and some clams. I'm going to go onto them.

0:14:29 > 0:14:33A friend of mine said that the Boqueria market is the best place to

0:14:33 > 0:14:36try Catalonian food, and I think it's absolutely right.

0:14:36 > 0:14:38It's just absolutely lovely going around to all these little

0:14:38 > 0:14:43tapas bars, and having a plate of chickpeas here, clams there,

0:14:43 > 0:14:45some tripe in another one.

0:14:45 > 0:14:47It's just been great for me,

0:14:47 > 0:14:50and I believe it - I think this IS where the best Catalan food is,

0:14:50 > 0:14:53simply because it's all cooked to order, the lunch lasts

0:14:53 > 0:14:57a couple of hours, fresh food, eaten, gone, and off you go.

0:14:59 > 0:15:02This is very similar to the fish-ball mixture in the market.

0:15:02 > 0:15:05I've soaked the cod to get rid of most of the salt, and poached it

0:15:05 > 0:15:08for ten minutes, and so as not to lose any flavour,

0:15:08 > 0:15:11I add the potatoes to the same water.

0:15:11 > 0:15:15I think it's true to say that salting and/or drying virtually

0:15:15 > 0:15:18anything produces something different, but equally as good.

0:15:18 > 0:15:22I was thinking, actually, freezing doesn't very often produce

0:15:22 > 0:15:26anything as good, except for perhaps frozen peas.

0:15:26 > 0:15:30Originally, salt cod came to the Mediterranean from Newfoundland.

0:15:30 > 0:15:33Because they had no refrigeration in those days,

0:15:33 > 0:15:35they HAD to salt the cod,

0:15:35 > 0:15:39and all the peoples virtually all the way round the Mediterranean,

0:15:39 > 0:15:41had an addiction to it.

0:15:41 > 0:15:43We used to have salt cod, but we could get the fresh stuff, as well,

0:15:43 > 0:15:47but in the Mediterranean, because it was far away

0:15:47 > 0:15:49from the source of the cod, it had to be salted,

0:15:49 > 0:15:52and this particular dish is very Spanish

0:15:52 > 0:15:56- fritters of salt cod with alioli garlic mayonnaise -

0:15:56 > 0:15:58is absolutely fantastic.

0:16:00 > 0:16:03The way the Spanish make batter is hot water, olive oil,

0:16:03 > 0:16:08flour - in this case, about four heaped tablespoons - and eggs.

0:16:08 > 0:16:12Over the years, salt cod has moved up from being a staple food,

0:16:12 > 0:16:15where most families had a large chunk of salted cod

0:16:15 > 0:16:19hanging in their kitchen, which they'd use bit by bit, to expensive

0:16:19 > 0:16:23restaurant food, because, I suppose, cod has become so scarce.

0:16:24 > 0:16:28Once the batter base is made, add the mashed potatoes.

0:16:28 > 0:16:31They'll provide the bulk for the fritters.

0:16:31 > 0:16:34And now for the succulent cod flakes, some crushed garlic,

0:16:34 > 0:16:36and a good handful of parsley.

0:16:36 > 0:16:39I know what you think - this is never going to thicken up.

0:16:39 > 0:16:42But, of course, because you've got lots of egg in there, it will.

0:16:42 > 0:16:44It's got up to about the temperature of custard,

0:16:44 > 0:16:46and it's really starting to thicken.

0:16:46 > 0:16:49I'm looking for a texture like mashed potato,

0:16:49 > 0:16:51quite thick mashed potato.

0:16:54 > 0:16:57Once it's settled down and cooled, it's easy to take spoonfuls

0:16:57 > 0:17:02the size of walnuts, and deep fry them in light vegetable oil.

0:17:02 > 0:17:04They're like little golden nuggets.

0:17:04 > 0:17:07Let them drain and dry, and serve them with a dish of alioli.

0:17:10 > 0:17:13This, to any seafood lover, is sheer temptation.

0:17:16 > 0:17:19Actually, if I had to choose my top ten Mediterranean dishes,

0:17:19 > 0:17:21this would be, I think...

0:17:21 > 0:17:22number three.

0:17:25 > 0:17:28Well, I can be extravagant in my praise about this recipe,

0:17:28 > 0:17:29because it's not mine.

0:17:29 > 0:17:31It's actually a guy called Colman Andrews',

0:17:31 > 0:17:34who edits a great magazine called Saveur.

0:17:34 > 0:17:37It seems to me to sum up everything people like about Spanish food -

0:17:37 > 0:17:42ruggedness. Got lots of garlic, salt cod - brilliant.

0:17:42 > 0:17:44I'm just going to cook this again and again and again.

0:17:50 > 0:17:52Now, you really must visit that market in Barcelona.

0:17:52 > 0:17:53It shows there - it is incredible.

0:17:53 > 0:17:56Now, you've actually eaten there, haven't you, Mark?

0:17:56 > 0:18:00Yeah, at that exact bar, and it was really early in the morning,

0:18:00 > 0:18:02and we'd been out for a few beers the night before.

0:18:02 > 0:18:03But you sit there,

0:18:03 > 0:18:05and you basically ask them to cook you a few dishes,

0:18:05 > 0:18:08and we had this amazing slowly-braised squid with red wine,

0:18:08 > 0:18:10and a fried egg on top, and they tell you to chop it all

0:18:10 > 0:18:12up and mix it round - it's a very runny egg - but it's just...

0:18:12 > 0:18:14It's amazing. You could stay there all day long.

0:18:14 > 0:18:16It is. It is.

0:18:16 > 0:18:19I went further round, and I came across a pizza stall, as you do.

0:18:19 > 0:18:22- OK, pizza, yeah.- Not the one where you had the raw egg,

0:18:22 > 0:18:25but this is like a little homage to what I had there.

0:18:25 > 0:18:26It's so, so simple.

0:18:26 > 0:18:28They have a little wood-burning stove in the centre,

0:18:28 > 0:18:30and a few seats, and we're going to make a pizza right now.

0:18:30 > 0:18:33This is a little bit of pizza dough, and you make that with

0:18:33 > 0:18:35strong flour, bit of yeast, I put plenty of flour on it, as well.

0:18:35 > 0:18:36Now, I'm going to spin it around,

0:18:36 > 0:18:38cos I'm not that good at making pizzas.

0:18:38 > 0:18:40- Go on, James. - You've got to roll it around.

0:18:40 > 0:18:42Also at cooking them, either.

0:18:42 > 0:18:44I've built a wood-burning pizza oven at home,

0:18:44 > 0:18:45with a wood roof.

0:18:45 > 0:18:47LAUGHTER Yeah.

0:18:47 > 0:18:49Sounds all right(!)

0:18:49 > 0:18:51That was my builders that did that, because the actual

0:18:51 > 0:18:53instructions were in Italian. But anyway, there you go.

0:18:53 > 0:18:56But three roofs later, and the world's most expensive pizzas,

0:18:56 > 0:18:59we now have pizzas that you can cook. But there you go.

0:18:59 > 0:19:02So you basically just pin this out, and I've made a tomato sauce,

0:19:02 > 0:19:03which I'll show you in a second.

0:19:03 > 0:19:05But we'll get this in the oven first of all,

0:19:05 > 0:19:07so we'll use a little paddle here.

0:19:07 > 0:19:08How long does that take to cook, roughly?

0:19:08 > 0:19:12- It's going to take four minutes. - Oh! So this is real fast food.

0:19:12 > 0:19:14- This is it, mate. This is where it's...- REAL fast food.

0:19:14 > 0:19:16Not as quick as you, but it's going.

0:19:17 > 0:19:19We've got a bit of tomato here,

0:19:19 > 0:19:20and I'll show you how to make this, as well.

0:19:20 > 0:19:23A little bit of tomato sauce, all right?

0:19:23 > 0:19:24I do like my spice.

0:19:24 > 0:19:26Can you add a little bit of spice to that, as well,

0:19:26 > 0:19:30- to make it a little bit spicy? - No, no.- You can do!

0:19:30 > 0:19:32No, you can add a little bit of chilli in there.

0:19:32 > 0:19:34I've got these little chillies, as well,

0:19:34 > 0:19:35that we're going to put on there.

0:19:35 > 0:19:37- Big padron peppers that we're going to put on.- Ooh, OK.

0:19:37 > 0:19:39So a little bit of that, you take some mozzarella,

0:19:39 > 0:19:42and what they had and what's special, is the ham that they put on

0:19:42 > 0:19:44at the last minute, but we're going to get this in to cook,

0:19:44 > 0:19:47first of all, cos this wants about five minutes in a nice, hot oven.

0:19:47 > 0:19:51So, mozzarella, the tomato, that kind of stuff. Straight in the oven.

0:19:51 > 0:19:54Nice and hot. We've got a pizza stone in here.

0:19:54 > 0:19:58Set at 550 degrees Fahrenheit, so a really, really hot oven.

0:19:59 > 0:20:02Set the pizza stone, four to five minutes, all right?

0:20:02 > 0:20:04- That's that one in. - All right.

0:20:04 > 0:20:06- And our sauce, we'll just get on in a second.- OK.

0:20:06 > 0:20:08Now, athletics must have been in your blood as a young kid,

0:20:08 > 0:20:11- weren't it, really? - Oh, yeah. Yeah, yeah, yeah.

0:20:11 > 0:20:13- I won my first athletics trophy when I was aged four.- Wow!

0:20:13 > 0:20:17- I was very chuffed about that. - Age four?- Age four, yeah.

0:20:17 > 0:20:19- Were you doing egg and spoon? - Not quite!

0:20:19 > 0:20:22A little bit further than that. No, I ran a 60-metre race,

0:20:22 > 0:20:25and I was running against five-year-olds from our city

0:20:25 > 0:20:30of Cardiff, so I was the third best 60-metre runner as a four-year-old.

0:20:30 > 0:20:33He's not the type of person that you want to be competing against

0:20:33 > 0:20:34at school, is he?

0:20:34 > 0:20:38Three-legged race, you'd get dragged all the way!

0:20:38 > 0:20:40So, yeah, so you could kind of say athletics was in my blood,

0:20:40 > 0:20:42that's for sure.

0:20:42 > 0:20:44I mean, you went on to huge success, but I can't believe what I

0:20:44 > 0:20:46was reading about you, you'd never won an Olympic gold.

0:20:46 > 0:20:48No, silver was the best I actually achieved.

0:20:48 > 0:20:50Erm, and it was a...

0:20:50 > 0:20:52I was slightly disappointed, put it that way,

0:20:52 > 0:20:54cos when you've had the length of career I had,

0:20:54 > 0:20:57I felt I was good enough to win an Olympic title.

0:20:57 > 0:20:59Yeah. Why do you think that was, at that particular time?

0:20:59 > 0:21:01- I always got injured! - Right.- It was just really weird.

0:21:01 > 0:21:03You know, I won world titles, European titles,

0:21:03 > 0:21:05everything else, but around Olympic year, I don't know,

0:21:05 > 0:21:09I would always just pick up some stupid little nagging injury.

0:21:09 > 0:21:10And talking about titles,

0:21:10 > 0:21:13you held the world record for some 13 years, didn't you?

0:21:13 > 0:21:16- 110-metre hurdles. - 13 years for the 110-metre hurdles.

0:21:16 > 0:21:17And STILL the record holder for the...

0:21:17 > 0:21:1860. 60 metres, which is quite...

0:21:18 > 0:21:21- 7.3 seconds, boys. - Yep.

0:21:22 > 0:21:24There you go. Start running NOW!

0:21:24 > 0:21:26LAUGHTER

0:21:26 > 0:21:28Stop running... NOW!

0:21:28 > 0:21:32- That's 60 metres.- 60 metres. With a couple of barriers in the way.- Yeah!

0:21:32 > 0:21:35It's the barriers that shocked me, really, cos I would never,

0:21:35 > 0:21:36ever be very good at that.

0:21:36 > 0:21:39And you've made a complete fool out of me, cos we did, of course,

0:21:39 > 0:21:40we did Strictly.

0:21:40 > 0:21:42- We did.- Yeah.- We did. Do you remember it, James?

0:21:42 > 0:21:48I've never hit a fellow person on my show, but that's for 32 out of 40!

0:21:48 > 0:21:51And that's for 40 out of 40, when we did that show.

0:21:51 > 0:21:53- God, it was great fun. - It was liter...

0:21:53 > 0:21:56You all know Strictly by now, but literally,

0:21:56 > 0:21:58we do weeks of training before we get there,

0:21:58 > 0:22:00- and we don't really know who we're competing against.- Yeah.

0:22:00 > 0:22:02This one went out first.

0:22:02 > 0:22:06He came on with what looked like a pink leotard, a tight thing, showing

0:22:06 > 0:22:10his six-pack, and I'm in the back there, munching on a Dairy Milk.

0:22:10 > 0:22:13And he came out and leapt in the air, about eight foot, jumped

0:22:13 > 0:22:17off these 14 steps, landed on the deck, doing all this sort of stuff.

0:22:17 > 0:22:21And he got 32 out of 30... - er, 32 out of 40 - and I'm at the back,

0:22:21 > 0:22:23going, "Right, left foot, right foot, left foot, right foot..."

0:22:23 > 0:22:26- But, anyway, it was fantastic.- He wasn't that bad. He wasn't that bad.

0:22:26 > 0:22:29It shows that you're competitive at everything, really, as well.

0:22:29 > 0:22:31- Yeah, it was great fun. - So, talking about our Olympics,

0:22:31 > 0:22:33how do you think we're going to get on this year?

0:22:33 > 0:22:34- Next year, sorry. - Next year, yeah, yeah.

0:22:34 > 0:22:36One of the things I always tell people is,

0:22:36 > 0:22:39"Don't worry about what the team or the sportspeople are going

0:22:39 > 0:22:40"to do, cos they will be ready".

0:22:40 > 0:22:43It's the biggest thing they could possibly embark on.

0:22:43 > 0:22:47- Cos the deadline's coming up now... - Yeah.- ..to apply for tickets.

0:22:47 > 0:22:49Yeah, Tuesday is your final day, so make sure, everybody,

0:22:49 > 0:22:51you've got your ticket orders put in.

0:22:51 > 0:22:54Tuesday, yeah, is our final day.

0:22:54 > 0:22:57Athletics, swimming, all the time these events are quite popular...

0:22:57 > 0:23:00Me and Mark are going for women's beach volleyball.

0:23:00 > 0:23:01Oh, are you going to do it? OK!

0:23:01 > 0:23:04Horse Guards Parade, you'll be there?

0:23:04 > 0:23:06- We bought every ticket, didn't we? - Yeah!

0:23:07 > 0:23:10But, I mean, some sports are more popular than others.

0:23:10 > 0:23:11- Yeah, obviously. - And the great thing about it is,

0:23:11 > 0:23:13there's so many to choose from, aren't there?

0:23:13 > 0:23:16- Absolutely, absolutely. - And the Brits look really good.

0:23:16 > 0:23:19- Don't worry about that.- Obviously, hurdling and stuff like that,

0:23:19 > 0:23:20- but we're brilliant at cycling... - Yeah, yeah.

0:23:20 > 0:23:24- All kinds of stuff.- Sailing, you name it, we're there or thereabout.

0:23:24 > 0:23:27We just want people to come and experience the whole thing

0:23:27 > 0:23:29of the Olympic Games, you know?

0:23:29 > 0:23:31And sometimes people'll be moaning about the price of the tickets,

0:23:31 > 0:23:36etc, but remember, 90% of the tickets are under £100.

0:23:36 > 0:23:38And, you know, we're looking at 8.8 million tickets we're going

0:23:38 > 0:23:42to sell, so 90% of them are under £100, which is there...

0:23:42 > 0:23:45- It's going to be good value for money.- It is.

0:23:45 > 0:23:48- It is what it is - it's the biggest show on earth.- Absolutely.

0:23:48 > 0:23:49No doubt about that.

0:23:49 > 0:23:51I think what excites me, as well - sometimes, people say to me,

0:23:51 > 0:23:54"Oh, you know, what is the Olympic Games? What can it bring?"

0:23:54 > 0:23:56And I say, "Well, for youngsters, certainly,

0:23:56 > 0:23:59"to experience the Olympic Games itself will be fantastic."

0:23:59 > 0:24:00Yeah.

0:24:00 > 0:24:04One of the examples we were talking about earlier, is that, for £60 one

0:24:04 > 0:24:09of the days, certainly, for £60, you can actually watch shooting,

0:24:09 > 0:24:12- hockey, and table tennis. - Yeah.- Right?

0:24:12 > 0:24:15In three different venues, across London,

0:24:15 > 0:24:18- you can get to see all those for £60.- For £60?

0:24:18 > 0:24:21- We spent that on this ham! - Exactly!

0:24:21 > 0:24:23- So it's still a bit of a bargain, isn't it?- I'm saying!

0:24:23 > 0:24:28- Now, obviously, the most popular is the 100-metre hurdles.- Yeah, yeah.

0:24:28 > 0:24:31Mr Usain Bolt. You, as an athlete, and stuff like that, I mean,

0:24:31 > 0:24:33before the event, what did you actually eat?

0:24:33 > 0:24:36Cos he said that he ate chicken nuggets, didn't he?

0:24:36 > 0:24:38- It was convenient, chicken nuggets. - That's what he ate, isn't it?

0:24:38 > 0:24:40Yeah, yeah, yeah, but Usain, you know...

0:24:40 > 0:24:44I was out with Usain last year now, we were at a beach kind of do,

0:24:44 > 0:24:48and he was eating lobster, shrimp, and all this business.

0:24:48 > 0:24:51- So he eats all the healthy stuff predominantly, as well.- Right.

0:24:51 > 0:24:54But, erm, yeah, he loves his chicken nuggets, there's no doubt about it.

0:24:54 > 0:24:57- And he probably likes his pizza and all.- Well, we hope so.

0:24:57 > 0:24:58Check this out.

0:25:00 > 0:25:01Pizza.

0:25:02 > 0:25:04See, that's pretty impressive, that, James.

0:25:04 > 0:25:06There's actually no back to the oven, we've just swapped it!

0:25:06 > 0:25:07- LAUGHTER - Smack it in!

0:25:07 > 0:25:09There's a guy on a delivery bike out the back!

0:25:09 > 0:25:12You take these little peppers, these little padron peppers.

0:25:12 > 0:25:14Are they the little Russian roulette ones?

0:25:14 > 0:25:16These are the little Russian roulette peppers, mate.

0:25:16 > 0:25:18- One hot one out of every ten. - These are the ones.

0:25:18 > 0:25:20Now, what I had at the market, is they take this ham...

0:25:20 > 0:25:23This is pata negra, it's the world's best ham.

0:25:23 > 0:25:26It's from the black-footed pig, and it's bred on acorns.

0:25:26 > 0:25:30It walks miles and miles every day, and that's why, really,

0:25:30 > 0:25:32the meat of it's actually quite tough.

0:25:32 > 0:25:35And they can't slice it on a machine, it's got to be hand-carved.

0:25:35 > 0:25:38You see it in this market, and it's basically hung up,

0:25:38 > 0:25:40and with the heat, they put these little cups underneath it

0:25:40 > 0:25:42that drips and gets the fat.

0:25:42 > 0:25:44- I'm really selling this, aren't I(?) - You are, yeah(!)

0:25:44 > 0:25:47But it is incredible sort of stuff.

0:25:47 > 0:25:48A little bit of that, and then we'll put

0:25:48 > 0:25:51- because you're here, Colin, it's the healthiness -

0:25:51 > 0:25:53we'll put some little bits of basil on for you.

0:25:53 > 0:25:56Like that, and a bit of rocket.

0:25:56 > 0:25:59- A few bits on there. - I'm liking that.

0:25:59 > 0:26:00There you go.

0:26:00 > 0:26:03A little bit of rocket, and a little drizzle of the olive oil up the top.

0:26:03 > 0:26:05Superb.

0:26:05 > 0:26:06And that's what you want...

0:26:07 > 0:26:11..for this weekend. Dive into that - home-made pizza.

0:26:11 > 0:26:13Home-made... I've never made a pizza.

0:26:13 > 0:26:15- Yeah. - So, erm...

0:26:15 > 0:26:17It's really easy, a hot baking stone, that's all you want to buy.

0:26:17 > 0:26:20- Yeah, I've got one.- Oh, you've got one?- Yeah.- There you go.

0:26:20 > 0:26:22- Well, dust it off.- Yeah! I was going to say, yeah!

0:26:22 > 0:26:23And have a go at making that.

0:26:23 > 0:26:26All it is, the dough is with flour, yeast, bit of sugar,

0:26:26 > 0:26:27bit of water, that's it.

0:26:27 > 0:26:30- It'll be very hot. There's a bit of water there.- Mm!

0:26:30 > 0:26:33- Happy with that? - Mm! You've done well!

0:26:37 > 0:26:40Fantastic fast food for a fantastically fast fella.

0:26:40 > 0:26:41Great stuff.

0:26:41 > 0:26:44Now, today, we're taking a look back at some of the tastiest

0:26:44 > 0:26:46recipes from the Saturday Kitchen archives,

0:26:46 > 0:26:49and there's still plenty of mouth-watering food to be served.

0:26:49 > 0:26:51Up next is the godfather of telly cooking -

0:26:51 > 0:26:54it's the ever-amazing Keith Floyd.

0:26:54 > 0:26:57Wow, what a setting! This is much more like sailing.

0:26:57 > 0:27:00You know, Sonia Stevenson cooked at Maxim's in Paris.

0:27:00 > 0:27:03I wonder why she wanted a hake? I'd have thought lobsters

0:27:03 > 0:27:06and truffles would have been more appropriate.

0:27:14 > 0:27:17- How do you do?- Sonia, Keith Floyd. - Nice to meet you.- Lovely to see you.

0:27:17 > 0:27:20Come this way. You should have come to lunch.

0:27:20 > 0:27:23I would have very much liked to, but I was sort of fishing this morning,

0:27:23 > 0:27:25you see. I had to get this hake, because I know

0:27:25 > 0:27:28you're rather fond of hake, and this is a locally-landed one.

0:27:28 > 0:27:30Incidentally, I wanted to ask you,

0:27:30 > 0:27:33why a hake, and not something really extravagant?

0:27:33 > 0:27:35It's a lovely fish with a texture all of its own,

0:27:35 > 0:27:38and a personality all of its own.

0:27:38 > 0:27:40It's just a marvellous fish that isn't used nearly enough.

0:27:40 > 0:27:42I totally agree with that. I must agree.

0:27:42 > 0:27:44I've also got a bottle of English wine from Devon,

0:27:44 > 0:27:47- which I hope we can drink in a little while.- With pleasure!

0:27:47 > 0:27:49But it's probably a bit hot from the boot of the car

0:27:49 > 0:27:51- because we've had a long journey this morning.- We'll put it on ice.

0:27:51 > 0:27:54- Excellent.- We'll enjoy it in a minute or two. Do come in.

0:27:54 > 0:27:56Great. It's really good to see you.

0:27:56 > 0:27:58The last time I saw you was on the Tim Rice show,

0:27:58 > 0:28:01- Friday Night And Saturday Morning... - Yes.- ..when you were trying to get

0:28:01 > 0:28:05the English people to taste really curious pieces of food,

0:28:05 > 0:28:07which they were rather frightened of doing, weren't they?

0:28:07 > 0:28:11I think what I'm going to do is cut it straight through the middle,

0:28:11 > 0:28:13and then we can see the various...

0:28:16 > 0:28:19OK. That's a beautiful-looking fish, actually.

0:28:19 > 0:28:22Lovely. Pale pink and moist.

0:28:22 > 0:28:25Now, this is the bit which has got...

0:28:25 > 0:28:27Where its guts have been taken out.

0:28:27 > 0:28:30If we cut down further, we want to cut it into a good-sized cutlet,

0:28:30 > 0:28:32enough for a main helping.

0:28:35 > 0:28:38Of course, they should buy fish with their heads on, because then

0:28:38 > 0:28:42they can cut the heads off and make a stock and make a little fish soup,

0:28:42 > 0:28:44a bit of vermicelli or something like that, and it doesn't need to be

0:28:44 > 0:28:49- an extravagant Provencal soup or anything like that.- No, no.

0:28:49 > 0:28:52You can also tell by looking at his eyeballs how fresh he is, too.

0:28:52 > 0:28:57- Which is a useful thing.- Just trying to get through this bit there.

0:28:57 > 0:29:00What we're going to do is make our base that we're going to sit

0:29:00 > 0:29:02the fish on and cook in the oven,

0:29:02 > 0:29:05- so if you'd like to unwrap that one...- Right.

0:29:05 > 0:29:10- And I'll take this.- That's some chopped onions? Shallots or onions?

0:29:10 > 0:29:13No, that actually is onion. That's a little bit of garlic.

0:29:13 > 0:29:16Garlic optional. I love garlic, and it's very good for rheumatism.

0:29:16 > 0:29:20You know, I was pouring some butter into a pan on a TV programme

0:29:20 > 0:29:24once, using my fingers, and they had thousands of letters saying,

0:29:24 > 0:29:26"Ew, he uses his fingers!"

0:29:26 > 0:29:29And I've often tried to get people to understand that there

0:29:29 > 0:29:31isn't much of a better machine, except for actually slicing things.

0:29:31 > 0:29:34- Do you agree with that? - Entirely agree, yes.

0:29:34 > 0:29:35Fingers were made long before spoons,

0:29:35 > 0:29:37and people didn't die of them even then.

0:29:37 > 0:29:39You want this butter paper for in a minute, don't you,

0:29:39 > 0:29:42- to go over the top of the fish? - That's right.

0:29:42 > 0:29:44So we put a bit of garlic in,

0:29:44 > 0:29:46as much as you like, or as little as you like.

0:29:46 > 0:29:49- A bit of this, which is the... - This is the chopped onion, isn't it?

0:29:49 > 0:29:53- Throw it in there, they can still see.- I should think that's enough.

0:29:53 > 0:29:55Now, this is lemon thyme.

0:29:55 > 0:29:58- Do you grow that in the garden here? - Yes, this is ours.

0:29:58 > 0:30:00You can use the ordinary dried thyme,

0:30:00 > 0:30:02but this has a more delicate flavour.

0:30:02 > 0:30:07And this whole dish has a lemony aura to it, really.

0:30:07 > 0:30:09So we put some of that in and then there's a bay leaf,

0:30:09 > 0:30:11a dry bay leaf.

0:30:11 > 0:30:14Dry bay leaf. Is that also from the estate, as it were?

0:30:14 > 0:30:16Yes, that's right. And some peppercorns.

0:30:16 > 0:30:19- Now, we put that on the stove. - Can I do that?- Yes, please.

0:30:19 > 0:30:23I've always wanted to cook in a first-class restaurant.

0:30:23 > 0:30:25- That's right, we've set... - On a hot bit?- Yes, please.

0:30:25 > 0:30:27- Be on the hot bit? - Yes, that's right.

0:30:27 > 0:30:30- Just take that bit of... - I'll just have a little glass.

0:30:30 > 0:30:32- Right.- Right. - Now, that is going to simmer.

0:30:32 > 0:30:35- We want to sweat the onion, we don't want to brown it.- Fine.

0:30:35 > 0:30:38- If you brown it, you the taste... - That's right.- ..of this dish.

0:30:38 > 0:30:40You want to melt it down, for some of you

0:30:40 > 0:30:44- who don't know what sweating means. Melt it.- Right.

0:30:44 > 0:30:46Now, we get this bit ready, we want a bit of salt.

0:30:46 > 0:30:48- Salt.- Here.- Salt.

0:30:48 > 0:30:49Come along, where's the salt?

0:30:49 > 0:30:52You're a commis chef, quickly. We can't wait all day.

0:30:52 > 0:30:56- It's all right, it's behind us here. - Well...- And the pepper.

0:30:56 > 0:30:58- That's right, a little bit of salt. - Can I put some on?- Thank you.

0:30:58 > 0:31:00- And the pepper.- And the pepper.

0:31:00 > 0:31:02- You pepper.- I'll pepper.

0:31:02 > 0:31:04- Oh, you see?- There's no pepper.

0:31:04 > 0:31:06Yes, there is, there's plenty.

0:31:06 > 0:31:09- Is there enough?- On both sides?- OK. Yes, yes, both sides, always.

0:31:09 > 0:31:11Remember that, on both sides.

0:31:12 > 0:31:13That's better.

0:31:13 > 0:31:16Why does the pepper pot always have to be empty when you want it, Richard?

0:31:16 > 0:31:18Here you are, thanks very much.

0:31:18 > 0:31:21- And a little salt on this side, as well.- That's right.

0:31:21 > 0:31:24- Good-oh.- Now, a spoon and if you would...

0:31:26 > 0:31:28- Not going too hot?- ..stir it.

0:31:28 > 0:31:32Well, we have to be careful that it doesn't burn.

0:31:32 > 0:31:35I made this particular mistake by putting too much butter in.

0:31:35 > 0:31:36Sonia's saying there's too much butter.

0:31:36 > 0:31:39But with the best of amount of experience she has

0:31:39 > 0:31:41and the capability I have to keep talking

0:31:41 > 0:31:43while she's disguising any mistakes we might've made,

0:31:43 > 0:31:45the thing's still going to be...

0:31:45 > 0:31:48wonderful. So don't worry.

0:31:48 > 0:31:49Right, what's next?

0:31:49 > 0:31:52Right, now, we're going to put this in the dish.

0:31:52 > 0:31:54- Are you going to do it? - Well, yes, you tell me.- Right...

0:31:54 > 0:31:57- Then they can all admire... - Ovenproof dish.

0:31:57 > 0:31:59Ovenproof dish, ovenproof fingers.

0:31:59 > 0:32:00So that's going in.

0:32:00 > 0:32:04- The butter...- That's right.- ..and the melted or the sweated onions,

0:32:04 > 0:32:06the lemon thyme, grown on the premises,

0:32:06 > 0:32:08and a dried bay leaf, probably from the premises, as well.

0:32:08 > 0:32:11- That's right. And into that... - Into that...

0:32:11 > 0:32:13- ..you're going to put the fish. - Put the fish.

0:32:13 > 0:32:14And shall I turn it over like that?

0:32:14 > 0:32:17That's a good idea. Yes, fine. Jolly good idea, actually.

0:32:17 > 0:32:19So they're both covered in the thing.

0:32:19 > 0:32:20Sorry about our fingers,

0:32:20 > 0:32:23- but we haven't got any better tools than those.- That's right.

0:32:23 > 0:32:26- Now, a lemon.- A lemon.

0:32:26 > 0:32:29- Cut in half?- Yes, into two rings. - Into two rings.

0:32:29 > 0:32:32- We want two rings.- With the...? - Pith and everything, lovely.

0:32:32 > 0:32:35- With the pith and everything. - One...- On top?- That's right.

0:32:35 > 0:32:37- Another one.- Getting some nice colours now, aren't we?- Yes.

0:32:37 > 0:32:40With the green herbs and the yellow butter and the orange

0:32:40 > 0:32:42and the slightly pink-fleshed fish.

0:32:42 > 0:32:45One or two peppercorns on top and we've forgotten the nutmeg.

0:32:45 > 0:32:46- Ah.- Nutmeg.

0:32:46 > 0:32:48I didn't forget, ma'am, you didn't tell me to put it in.

0:32:48 > 0:32:49- I forgot the nutmeg.- You see?

0:32:49 > 0:32:53It's what customers do to us, isn't it?

0:32:53 > 0:32:54- That's right.- There we are. Oh, I'm to do this?

0:32:54 > 0:32:56I'm doing it.

0:32:56 > 0:32:59God, you're a driving woman. No question about that.

0:32:59 > 0:33:01What's she like to work for, Richard?

0:33:01 > 0:33:03- Is she as nice to you as she is to me?- She's very good.

0:33:03 > 0:33:07- She is good. - He better say that, hadn't he?

0:33:07 > 0:33:11- Right, now, on top of that, the butter paper.- The butter paper.

0:33:11 > 0:33:13Right, now, I have the honour of opening the oven, madam.

0:33:13 > 0:33:15Sort of, now we're in Devon, I could...

0:33:15 > 0:33:17What I really want to do is... There isn't a puddle.

0:33:17 > 0:33:20I'll tell you what I've always wanted to do, all my life

0:33:20 > 0:33:22- is sort of a Walter Raleigh thing...- Oh, no!

0:33:22 > 0:33:27so you can step into the oven, over the puddle and put the dish in.

0:33:27 > 0:33:30- I think that will make it really splendid.- There we are.

0:33:30 > 0:33:33Now, not too hot an oven because, if you have too hot an oven,

0:33:33 > 0:33:34you're going to brown those onions

0:33:34 > 0:33:36and we want to really avoid browning them.

0:33:36 > 0:33:39What, you know, for people at home who get really paranoid

0:33:39 > 0:33:42about gas mark six and oven 450, what do we call not too hot?

0:33:42 > 0:33:46- I say about four.- About four, OK. - Four. Three, four, yes.

0:33:46 > 0:33:48- That's about it. Right. - Have a little drink.

0:33:48 > 0:33:51That's a good idea. Yes. This is something I never do.

0:33:53 > 0:33:56'I couldn't help thinking she was a bit of a fibber when she said that.

0:33:56 > 0:33:57'Anyway, my dear gastronauts,

0:33:57 > 0:33:59'I bet you're feeling really envious now.

0:33:59 > 0:34:02'I mean, who wants the glittering sham of frozen lobster

0:34:02 > 0:34:05'when you can have Sonia's freshly-cooked hake?

0:34:05 > 0:34:09'Actually, I'm beginning to feel so good that, if I'm not careful,

0:34:09 > 0:34:11'I'm going to start worrying about and even feeling sorry

0:34:11 > 0:34:15'for the medallion mafia and they're nasty little prawn cocktails.'

0:34:17 > 0:34:20They have Yves Saint Laurent shirts...

0:34:22 > 0:34:24- Are we doing anything yet?- Yeah!

0:34:24 > 0:34:27Oh, nobody told me. I didn't know we were happening.

0:34:27 > 0:34:29- Right. Are you going to dish up? - Well, I will actually...

0:34:29 > 0:34:32- Or shall we help ourselves?- Well, let's help ourselves because...

0:34:32 > 0:34:34It'd be better that way. I was saying on Saturday nights,

0:34:34 > 0:34:36we get the sort of medallion mafia

0:34:36 > 0:34:39who've got these Yves Saint Laurent shirts open to the waist,

0:34:39 > 0:34:44white suits and great medals on them

0:34:44 > 0:34:47and they require a different kind of eating

0:34:47 > 0:34:51from the sort of serious and family kind of food that we've got here.

0:34:51 > 0:34:53It annoys me intensely when people,

0:34:53 > 0:34:57with a beautiful dish of very simple food,

0:34:57 > 0:35:01they then insist on sticking tomato pieces and rings of cucumber...

0:35:01 > 0:35:04- Yes.- Does it annoy you? I mean... - Yes...

0:35:04 > 0:35:08If you've got a hidden tomato in the sauce, by all means,

0:35:08 > 0:35:10you know, you can encourage them to think tomato

0:35:10 > 0:35:13- with your nice rose.- Indeed. - But if there's no tomato at all,

0:35:13 > 0:35:16then just leave the tomatoes out of the decoration.

0:35:16 > 0:35:17That's right.

0:35:17 > 0:35:21This needs to be tasted, really, doesn't it?

0:35:25 > 0:35:28Isn't it good to have some spankingly-fresh fish, too?

0:35:28 > 0:35:30I was just thinking that when I cut it, it just...

0:35:30 > 0:35:32It held together for a minute, it's beautiful.

0:35:32 > 0:35:36There's something about this sunshiny day today,

0:35:36 > 0:35:40about the colour of the sauce, it's very pale yellow

0:35:40 > 0:35:42and the pinkness and the whiteness of the fish,

0:35:42 > 0:35:44it seems to match your character, to my mind.

0:35:44 > 0:35:46Very open and friendly and loving.

0:35:46 > 0:35:50I mean, you've been working all afternoon, all lunchtime,

0:35:50 > 0:35:53all morning, you're still smiling, still happy.

0:35:53 > 0:35:57- I mean, you obviously love the business.- Mm.- But...

0:35:57 > 0:35:59The food encourages one, you see, to...

0:35:59 > 0:36:05to feel... It gives me tremendous pleasure, playing with food.

0:36:05 > 0:36:08I used to do...

0:36:08 > 0:36:12mud. I used to play with mud and make mud pies when I was very small.

0:36:12 > 0:36:15I don't know if is this a good introduction to being a cook

0:36:15 > 0:36:16but, still, it's the texture,

0:36:16 > 0:36:19- it's the playing with food which I love.- Yup.

0:36:19 > 0:36:21And this is, again, one of the things about fish,

0:36:21 > 0:36:23you get so many different textures.

0:36:23 > 0:36:26I mean, a Dover sole is so utterly different from this.

0:36:26 > 0:36:29- Utterly different to this, as monkfish for example.- Yes.

0:36:29 > 0:36:32And many more varieties than you have with meat, when you have...

0:36:32 > 0:36:36- You tend to have your beef, your lamb and your chicken.- That's right.

0:36:36 > 0:36:38Fish have infinite varieties.

0:36:42 > 0:36:44Great stuff. Now, as ever on Best Bites,

0:36:44 > 0:36:46we're looking back at some of our favourite recipes

0:36:46 > 0:36:48from the Saturday Kitchen archives.

0:36:48 > 0:36:50Still to come on today's show,

0:36:50 > 0:36:52Bryn Williams and Claus Meyer go head-to-head

0:36:52 > 0:36:55in the omelette challenge and Bryn is looking to top

0:36:55 > 0:36:58an already respectable time of 22 seconds.

0:36:58 > 0:37:01And Stanley Tucci faces his food heaven or food hell.

0:37:01 > 0:37:02Did he get his food heaven,

0:37:02 > 0:37:05lobster tortellini with a fennel and cream sauce,

0:37:05 > 0:37:08or his food hell, passion fruit pavlova

0:37:08 > 0:37:11with passion fruit and lemon posset filling?

0:37:11 > 0:37:13You can find out what he got at the end of the show.

0:37:13 > 0:37:15Right, up next, it's Hairy Biker Si King

0:37:15 > 0:37:18with a quick and easy game dish that is sure to wow.

0:37:18 > 0:37:19Take it away, Si.

0:37:19 > 0:37:21- JAMES: What are you cooking today, boss?- Right, man,

0:37:21 > 0:37:24what we're going to do is we're going to do a fantastic

0:37:24 > 0:37:27- spiced guinea fowl breast...- Yep.

0:37:27 > 0:37:29..with a lovely spicy paste on it.

0:37:29 > 0:37:31- Now, the spicy paste that we've got in here, which is...- Yep.

0:37:31 > 0:37:33We've got some mustard seed, we've got some fennel,

0:37:33 > 0:37:36we've got some mace, we've got some white pepper, some salt,

0:37:36 > 0:37:39- some cardamom pods that we're going to take the seeds out of.- OK.

0:37:39 > 0:37:42We need a thumb-sized bit of root ginger there,

0:37:42 > 0:37:45- some chilli and the good old yoghurt.- Yoghurt.

0:37:45 > 0:37:48It's healthy, low-fat and I don't eat a lot of it, clearly.

0:37:48 > 0:37:50And then we'll run through the salad once we've got those done.

0:37:50 > 0:37:53- That's it.- OK.- Shall we crack on? - Crack on, yeah.

0:37:53 > 0:37:54Now, the good thing about this is,

0:37:54 > 0:37:56- you see this little cornucopia of loveliness?- Yes.

0:37:56 > 0:37:59- You put that in there like that and spill it...- OK.

0:37:59 > 0:38:02And then what we're going to do is, we need to release

0:38:02 > 0:38:06all of those fantastic flavours that's within those seeds.

0:38:06 > 0:38:08Now, these are the coriander seeds and the fennel seeds?

0:38:08 > 0:38:09- And the fennel seeds, yeah.- OK.

0:38:09 > 0:38:12Now, the good thing about it is you can tell cos it smells

0:38:12 > 0:38:15and they sound like they're just about to pop.

0:38:15 > 0:38:17So on that point, we put that in there like that

0:38:17 > 0:38:21- and you give it what for with a very large hammer.- There you go.

0:38:21 > 0:38:24- Now, then put some oil in...- Yep. - ..the pan.

0:38:24 > 0:38:26Dead easy, this.

0:38:26 > 0:38:30Now, we're going to take the skin off the guinea fowl breast.

0:38:30 > 0:38:33The reason for that is I want all of those fantastic flavours

0:38:33 > 0:38:35to permeate through the meat.

0:38:35 > 0:38:37Guinea fowl's a fantastic meat, isn't it, really?

0:38:37 > 0:38:39- Oh, it's great. I love it.- Yeah. - I love it cos it's...

0:38:39 > 0:38:41I don't know, it's just more umptious...

0:38:41 > 0:38:43Originally it's from West Africa

0:38:43 > 0:38:45and we thank the Portuguese for bringing this over.

0:38:45 > 0:38:48You know, there's a lot to thank the Portuguese for, you know?

0:38:48 > 0:38:50- They did a lot in the world, didn't they?- They did.

0:38:50 > 0:38:53Like, tempura was Portuguese, vindaloo was Portuguese.

0:38:53 > 0:38:56- Oh.- Football.

0:38:56 > 0:38:58- Football.- It's true.

0:38:58 > 0:39:01The great thing about this recipe is everything goes into a blender,

0:39:01 > 0:39:04- which is great for me. OK.- Right, so you want me to peel the ginger?

0:39:04 > 0:39:06- Could you do the dish with chicken? - Yeah, you could.

0:39:06 > 0:39:07You could, Jenny, absolutely.

0:39:07 > 0:39:11But the good thing about using guinea fowl is, first of all,

0:39:11 > 0:39:13it's a little bit exotic, it's a little bit different

0:39:13 > 0:39:16but what's great about it, the density of the meat,

0:39:16 > 0:39:18and it's really kind of, it's slightly more flavoursome

0:39:18 > 0:39:19than a chicken breast.

0:39:19 > 0:39:22- And we know our breasts, me and Dave, don't we?- Oh, aye. Aye.

0:39:22 > 0:39:24I'll tell you what, sometimes a guinea fowl,

0:39:24 > 0:39:27you take the breasts off the bird but then, if you poach that,

0:39:27 > 0:39:30you can use that meat, make fantastic guinea fowl and split pea soup.

0:39:30 > 0:39:33I think the thing about guinea fowl is the most important thing

0:39:33 > 0:39:35- is you don't overcook it... - That is very, very important.

0:39:35 > 0:39:38- ..because it can become quite dry. - Let's talk price here, boys.

0:39:38 > 0:39:41Which is more expensive, the guinea fowl or the chicken breast?

0:39:41 > 0:39:43- Now, are we talking good chicken, though?- Oh...

0:39:43 > 0:39:45This is the thing. There actually isn't much difference...

0:39:45 > 0:39:46Look at the colour on this.

0:39:46 > 0:39:48- ..between a good chicken and a guinea fowl.- Right.

0:39:48 > 0:39:50It's like a Geordie lass on the beach, that,

0:39:50 > 0:39:51- look at the tan on that. - Aye, burnt.

0:39:51 > 0:39:54- Marvellous.- Right, OK, there you go. Ginger's gone in there.

0:39:54 > 0:39:57- That's great. Right, ginger in, chilli in.- Yep.

0:39:57 > 0:39:59- And then, I love this... - Do you want these?

0:39:59 > 0:40:02- Yes, please. Put those in, as well. - So this is the mace.

0:40:02 > 0:40:05That's mace, white pepper...

0:40:05 > 0:40:08- Mace, white pepper, salt. - And a bit of salt there.

0:40:08 > 0:40:11There you go. Tell us a bit about the cardamom.

0:40:11 > 0:40:13Now, the cardamom. This is a wonderful thing, the cardamom pod.

0:40:13 > 0:40:16We do a great martini with these. They're fantastic.

0:40:16 > 0:40:20Now, the little black seeds in the middle of the pod is what you want.

0:40:20 > 0:40:22I'll just show you those, if you just break them open.

0:40:22 > 0:40:26Now, the problem is when you go to...you get Indian takeaways

0:40:26 > 0:40:28and bits and pieces, they leave these in.

0:40:28 > 0:40:30- Yeah, why?- They're awful. - That irritates me, that.

0:40:30 > 0:40:32You just need the little...

0:40:32 > 0:40:34What you need is the little black seeds, which those are.

0:40:34 > 0:40:37- All right?- Yep, that's it. - So, little tiny black seeds.

0:40:37 > 0:40:39- And then this little lovely. - Don't use the husks.

0:40:39 > 0:40:41- There you go.- Don't use the husks.

0:40:41 > 0:40:46Straight in again, this is some lovely, lovely yoghurt.

0:40:46 > 0:40:48- Whack that in.- Lid on. - Stick the top one, James.

0:40:48 > 0:40:50You've got mace in there, which is obviously...

0:40:50 > 0:40:53- Well, it's the husk of... - Morecambe Bay, it's famous...

0:40:53 > 0:40:56- Potted shrimps.- Potted shrimps. - Potted shrimps.

0:40:56 > 0:40:58- Now...- You've got this paste, there you go.

0:40:58 > 0:40:59That's the paste, dead simple.

0:40:59 > 0:41:03So what we're going to do is we just put that on top

0:41:03 > 0:41:06of the guinea fowl breast, like that.

0:41:06 > 0:41:08- You want me to pop that in the oven, then?- Yes, please.

0:41:08 > 0:41:10And then it goes straight in the oven, ten minutes,

0:41:10 > 0:41:12180 degrees, Bob's your uncle. There's another word for that.

0:41:12 > 0:41:14Because it's very hot, in the same pan,

0:41:14 > 0:41:17you can reduce the temperature down quite dramatically,

0:41:17 > 0:41:19it'd probably take maybe four minutes in there.

0:41:19 > 0:41:22- What we're going to do is we're going to ribbon...- Ribbon.

0:41:22 > 0:41:23- Now there's a thing.- Ribbon.

0:41:23 > 0:41:26Take the potato peeler and give it what for over your cucumber.

0:41:26 > 0:41:30- So run through the salad. - So, what we have is, we have...

0:41:30 > 0:41:32What's this? Go on, James. Bear with me. Bear with me.

0:41:32 > 0:41:34- Carrot.- Roll with it, dude. - I'll roll with it.

0:41:34 > 0:41:36- Carrot, cucumber.- Yeah.

0:41:36 > 0:41:37Many uses for those.

0:41:37 > 0:41:39- Onion.- Yep.

0:41:39 > 0:41:40Joking! Tomato.

0:41:40 > 0:41:44And then we've got some, we've got some coconut, some chilli.

0:41:44 > 0:41:46What we're going to do is we're going to ribbon all that together,

0:41:46 > 0:41:48- chop this nice and fine. - Do you want me to do that?

0:41:48 > 0:41:50- Yes, please, and if you can do the same...- OK.

0:41:50 > 0:41:53..with half of the chilli, please, James.

0:41:53 > 0:41:55Now, the dressing, it's got to be nice and light

0:41:55 > 0:41:57so we're going to use some palm sugar.

0:41:57 > 0:41:59If you haven't got palm sugar, what you can do,

0:41:59 > 0:42:02you can use a little bit of, erm, a little bit of honey.

0:42:02 > 0:42:05And we're going to do that with some...

0:42:05 > 0:42:07- What's this?- Lemon!- Yes! Jenny, you're awake.

0:42:07 > 0:42:09- I've got my hand up in the air. - It's amazing!

0:42:09 > 0:42:12- I know that one.- Do you? That's good, that.

0:42:12 > 0:42:15- And we're going to just keep it nice and light.- Right.

0:42:15 > 0:42:16So we've got all those lovely textures.

0:42:16 > 0:42:19- I'll go check on your guinea fowl. - A nice fella.

0:42:19 > 0:42:21Now, we saw you on our screens just... Yeah, that's all right.

0:42:21 > 0:42:23We saw you on our screens just after Christmas,

0:42:23 > 0:42:25you came almost, well, back to UK, didn't you, really?

0:42:25 > 0:42:29- Yeah.- You had a little series, a little two-parter.- It was lovely.

0:42:29 > 0:42:31And those people who didn't see it, it's on again this week.

0:42:31 > 0:42:33Yes, it is, Monday and Tuesday next week, watch it cos,

0:42:33 > 0:42:36- you know, my mother needs a... - 8:30, BBC Two.

0:42:36 > 0:42:39Be there or be square.

0:42:39 > 0:42:41Just the thing. So, there we go.

0:42:41 > 0:42:43Cos you seem to be doing quite a bit of stuff in the UK now,

0:42:43 > 0:42:46you're doing this thing, what are you doing this weekend?

0:42:46 > 0:42:50Oh, we're going to Brooklands to do a little bit of work

0:42:50 > 0:42:53- for the Joey Dunlop Foundation. - This is bikes, yeah?

0:42:53 > 0:42:56This is motorcycles, fantastic, a major, big, big passion of ours.

0:42:56 > 0:43:00And we're going to be riding Joey Dunlop's world championship bikes,

0:43:00 > 0:43:03which I'm just so excited about, I can't even speak.

0:43:03 > 0:43:06- It's just great.- Can anybody go down there tomorrow?

0:43:06 > 0:43:09Yeah, yeah, anybody can go down, come down, see us all, have a crack.

0:43:09 > 0:43:12It's an event to celebrate the centenary of motorcycle racing

0:43:12 > 0:43:14and Brooklands is where it all started,

0:43:14 > 0:43:16so it's a big party and there's lots going on.

0:43:16 > 0:43:19We're just going to party, really, and hopefully not trash the bikes.

0:43:19 > 0:43:21- Just going to party. - I hope it doesn't rain.

0:43:21 > 0:43:23I've just basically taken the seeds out of the tomato.

0:43:23 > 0:43:28They're going to go into your salad with the ribbons of chicken and...

0:43:28 > 0:43:31- courgette. Cucumber, sorry. - Cucumber.

0:43:31 > 0:43:33This, you want it just finely chopped, do you?

0:43:33 > 0:43:35Yes, please, James. Just half of it finely chopped.

0:43:35 > 0:43:38Now, then, we take fresh coconut, fresh coconut,

0:43:38 > 0:43:40the reason that we're using fresh coconut is because

0:43:40 > 0:43:43desiccated coconut just simply wouldn't work, would it?

0:43:43 > 0:43:47- Is there a season for coconut?- No. Not that I'm aware of.

0:43:47 > 0:43:49I'm sure there is in coconut land but...

0:43:49 > 0:43:51JENNY LAUGHS

0:43:53 > 0:43:56So we chop that nice and fine.

0:43:56 > 0:43:57I thought that was an intelligent question.

0:43:57 > 0:43:59No, it was an intelligent question,

0:43:59 > 0:44:01it was just not an intelligent answer.

0:44:01 > 0:44:03- I have no idea, is the answer. - There must be a coconut season.

0:44:03 > 0:44:06- There's got to be.- They go green and turn and drop on your head.

0:44:06 > 0:44:08- Yeah.- Yeah, cos there's all those deaths!

0:44:08 > 0:44:10- The warnings go up on the beach. - Somebody's walking up the beach,

0:44:10 > 0:44:12you get a coconut on your barnet and that's you.

0:44:12 > 0:44:16- A lethal weapon.- Oh, aye. You know, husking a coconut...

0:44:16 > 0:44:19- OK. So you want coriander in there, as well?- Yes, please, James.

0:44:19 > 0:44:21If you could chop that, that would be marvellously marvellous.

0:44:21 > 0:44:24- That's fine.- And into this little bowl, our dressing,

0:44:24 > 0:44:27which is a lovely thing, sweet-and-sour vibe, yeah?

0:44:27 > 0:44:29Try and get palm sugar, if you can,

0:44:29 > 0:44:31because it's just such a great flavour.

0:44:31 > 0:44:35- I'm awake now. It happens that, with live telly, doesn't it?- Yes.

0:44:35 > 0:44:37You can, "Whoa!"

0:44:37 > 0:44:40- Erm...- There you go.- Right, now...

0:44:40 > 0:44:42What was in that little glass, was that the sugar?

0:44:42 > 0:44:44- That's the palm sugar, Jenny. - Palm sugar.- Palm sugar.

0:44:44 > 0:44:47- Lovely.- There you go. - And what is palm sugar?

0:44:47 > 0:44:51- It's sugar from the palm! - Have a look at it. There you go.

0:44:51 > 0:44:52It's, what, sugar from a palm, you said?

0:44:52 > 0:44:55It's sugar from a palm! I'm being flippant now, I'm sorry, Jenny.

0:44:55 > 0:44:56I didn't mean it, really.

0:44:56 > 0:44:58- It's from the heart of palm, isn't it?- Yes, it is.

0:44:58 > 0:45:01- There you go.- Thank you. We'll put a little bit more...

0:45:01 > 0:45:03JAMES COUGHS I've got some of that chilli.

0:45:03 > 0:45:05- It's quite fudgy.- Have you got some? - Yeah.- Yeah.- It is, isn't it?

0:45:05 > 0:45:08- It's like a caramel. - It's natural sugar, it's healthy.

0:45:08 > 0:45:10I'll just tell you what's in the dressing.

0:45:10 > 0:45:13Palm sugar, lemon juice and a bit of olive oil.

0:45:13 > 0:45:15I'm glad you know what you're doing, dude.

0:45:15 > 0:45:17JAMES COUGHS Sorry, I'm coughing.

0:45:17 > 0:45:18I've got some of that chilli. Go on, then.

0:45:18 > 0:45:21I tell you what, though, it's better to cough with chilli than,

0:45:21 > 0:45:25you know, not. So, just give that a nice little...

0:45:25 > 0:45:27Carry on, I'm just going to get a drink of water.

0:45:27 > 0:45:29- Are you all right there, mate? - Yeah, go on, I'm fine.

0:45:29 > 0:45:31Erm...

0:45:31 > 0:45:34And then, this is the bit I like, hands in it. OK.

0:45:34 > 0:45:37- I hope you've washed those hands. - Of course, madam, how dare you!

0:45:37 > 0:45:41- So, yes, we just toss the salad like that.- OK.

0:45:41 > 0:45:43- Stick it on a plate. I'll go get the...- Great.

0:45:43 > 0:45:45And then we put it on a plate in a cheffy sort Geordie fashion,

0:45:45 > 0:45:48which is very difficult for me cos I'm neither.

0:45:48 > 0:45:50- There we are. - Got the old guinea fowl.

0:45:50 > 0:45:52Oh, look at that, man.

0:45:52 > 0:45:54- There we are.- Do you want that straight on the top?

0:45:54 > 0:45:55Yes, please, James, if you wouldn't mind.

0:45:55 > 0:45:58- This is cooked nicely, as well. - Well done. Very nice.

0:45:58 > 0:46:01It looks colourful. So, Si, remind us what that dish is again.

0:46:01 > 0:46:03That is...

0:46:03 > 0:46:07spiced guinea fowl with a coconut and cucumber salad.

0:46:07 > 0:46:10- Little bit of seasoning. - Makes all the difference.

0:46:10 > 0:46:12- It certainly does.- Done.- Done.

0:46:16 > 0:46:20Oh, right. OK. There we go. It was cooked in real-time.

0:46:20 > 0:46:22- Yep.- Over here, Si. There you go.

0:46:22 > 0:46:25- There you go, you get to dive in. - Do we all share this?

0:46:25 > 0:46:29- Oh, yes.- Is this the first time you've tried guinea fowl?

0:46:29 > 0:46:30- Do you know, I think it might be. - Dive in.

0:46:30 > 0:46:32See what you think, Jenny, cos...

0:46:32 > 0:46:35Let me see if I can tell the difference between this and chicken.

0:46:35 > 0:46:37Well, it is slightly different, slightly...

0:46:37 > 0:46:39- a little bit of gamey flavour. - Yeah, a little bit more gamey.

0:46:39 > 0:46:41But seriously, don't overcook it if you're doing this.

0:46:41 > 0:46:44- Am I going to burn myself with this? - No, you'll be all right. Yes.

0:46:44 > 0:46:46SI LAUGHS

0:46:46 > 0:46:48- Good?- The paste has got a bit of a kick to it, as well.

0:46:48 > 0:46:51Yeah, nice kick to the paste, well-seasoned, just nice?

0:46:51 > 0:46:53- This is very nice.- Thank you. - I congratulate you.

0:46:53 > 0:46:55- That's a surprise. - THEY LAUGH

0:46:55 > 0:46:57- Dave, dive in.- Thank you.

0:46:57 > 0:47:01- What do you think, guys? SIMON: - Fantastic. Really fresh, the salad.

0:47:01 > 0:47:03What's that paste like? Did you get any paste, Jenny?

0:47:03 > 0:47:06The majority, about 40% of the guinea fowl we eat in the UK

0:47:06 > 0:47:08is imported from France and Belgium.

0:47:08 > 0:47:10- But it is superb.- Really good. - Superb.

0:47:14 > 0:47:17So, to paraphrase Si, that was a cornucopia of loveliness.

0:47:17 > 0:47:20Right, now it's time for the omelette challenge

0:47:20 > 0:47:22and this week, Claus Meyer takes on Bryn Williams

0:47:22 > 0:47:25and, apparently, Claus has no idea how to make an omelette

0:47:25 > 0:47:29until he came to the studio, which really isn't a good start.

0:47:29 > 0:47:31MICHEL: When I met you yesterday, Claus,

0:47:31 > 0:47:33you didn't know how to make an omelette.

0:47:33 > 0:47:36What? This is the most cooking he's going to do all day.

0:47:36 > 0:47:38- He hasn't done anything yet. - Right, guys, listen.

0:47:38 > 0:47:40You know the rules, yeah?

0:47:40 > 0:47:42It's a three-egg omelette,

0:47:42 > 0:47:44using the ingredients you have in front of you.

0:47:44 > 0:47:46I want you to get up on the board here.

0:47:46 > 0:47:49Shall we get the clocks on the screens?

0:47:49 > 0:47:50Yes? Ready?

0:47:50 > 0:47:51- Yep.- Chefs?- Yes.

0:47:51 > 0:47:54Three, two, one. Go.

0:47:56 > 0:47:58Right.

0:47:58 > 0:47:59Ooh.

0:47:59 > 0:48:01Lots of butter. That's good, you know I like butter.

0:48:03 > 0:48:06Bryn, two-handed.

0:48:06 > 0:48:07Oh!

0:48:10 > 0:48:11Yeah, yeah. Bryn.

0:48:11 > 0:48:13You were on 22 seconds.

0:48:14 > 0:48:16Excellent.

0:48:19 > 0:48:20GONG SOUNDS

0:48:20 > 0:48:22- Whoa!- It's not in yet!

0:48:22 > 0:48:24Yeah, yeah.

0:48:24 > 0:48:25Claus is listening to me.

0:48:25 > 0:48:27I said I wanted an "eggspertly" cooked...

0:48:27 > 0:48:29- By the time he's a cook... - That'll be ready.

0:48:29 > 0:48:31LAUGHTER

0:48:35 > 0:48:36Right?

0:48:36 > 0:48:38What's on after Saturday Kitchen, guys?

0:48:39 > 0:48:41James...

0:48:41 > 0:48:42Really, well?

0:48:42 > 0:48:45- Yeah, that looks like it.- Yay!

0:48:45 > 0:48:48- You know I like mine baveuse. - I know, baveuse!

0:48:48 > 0:48:49Baveuse - a little bit

0:48:49 > 0:48:51runny in the middle.

0:48:51 > 0:48:53- Try that? - Maybe not quite that runny.

0:48:53 > 0:48:55You know what? I like the smell of the butter.

0:48:55 > 0:48:56I love the smell of the butter.

0:48:56 > 0:49:00We're going to do it the French way and flip it. Fantastic, Claus.

0:49:00 > 0:49:01Looking good.

0:49:01 > 0:49:03GONG SOUNDS

0:49:03 > 0:49:04Yes!

0:49:04 > 0:49:07Yes. That's looking good. Right,

0:49:07 > 0:49:09let me have a little taste of that.

0:49:09 > 0:49:11Well, it's turned.

0:49:11 > 0:49:13Hm.

0:49:13 > 0:49:15Oh, that's hot.

0:49:17 > 0:49:18That's really well seasoned.

0:49:18 > 0:49:22- Bryn, it actually looks like an omelette.- I didn't season it, did I?

0:49:22 > 0:49:23Hmmmm!

0:49:23 > 0:49:27- Just waiting for a clip round the ear on that one.- Bryn, so...

0:49:32 > 0:49:34Oh, I'm intrigued.

0:49:34 > 0:49:36It's not going on. I know it's not

0:49:36 > 0:49:38going on because there's no salt in it.

0:49:38 > 0:49:41- Bryn, you were here, 22.- 22.

0:49:41 > 0:49:44- 24.92 for you.- Aw!

0:49:44 > 0:49:47So you're not in. Does it go in the bin? I don't know how this works.

0:49:47 > 0:49:49- Yeah, just chuck it.- OK, stick it in the bin.

0:49:49 > 0:49:52There you go, mate. Claus.

0:49:54 > 0:49:56How many seconds? Two minutes?

0:49:59 > 0:50:01I'd quite like to make one.

0:50:01 > 0:50:03One minute...

0:50:03 > 0:50:048.16.

0:50:06 > 0:50:07One minute 8.16.

0:50:07 > 0:50:10- Whoa, you're down here, but you're on the board.- That's good.

0:50:10 > 0:50:13You're on the board, sir. That's brilliant.

0:50:17 > 0:50:21One "eggscellent" battle for Easter Sunday.

0:50:21 > 0:50:23Now, when Hollywood actor Stanley Tucci came to the studio to

0:50:23 > 0:50:26face his food heaven or food hell, he was loving lobster,

0:50:26 > 0:50:30but would he have to put up with passion fruit? Let's find out.

0:50:30 > 0:50:31Right, time to find out whether

0:50:31 > 0:50:33Stan will be facing food heaven or food hell.

0:50:33 > 0:50:35Food heaven would be lobster, food hell would be passion fruit.

0:50:35 > 0:50:38We know that you like food - don't like that one, like this one.

0:50:38 > 0:50:41Hopefully, with the help of Gennaro, we've made four...

0:50:41 > 0:50:43I don't know what you call these, ravioli...

0:50:43 > 0:50:45It's miglia-miglia, it's all right.

0:50:45 > 0:50:47Miglia-miglia, he's thought of another name.

0:50:47 > 0:50:50Inside two of these is the word heaven and two have the word hell.

0:50:50 > 0:50:53- Right.- Pick your miglia-miglia. - I'll pick this one.

0:50:53 > 0:50:55- You want that one?- Yes.

0:50:55 > 0:50:57Break this open and, hopefully, inside here...

0:50:57 > 0:50:59There we go.

0:50:59 > 0:51:01- There's a capsule.- You guys open one of those.

0:51:01 > 0:51:04Hopefully, that's... Yes. There's a capsule in here.

0:51:04 > 0:51:06- The anticipation. - It's very complicated.

0:51:06 > 0:51:08- Wa-hey!- Heaven.

0:51:08 > 0:51:09Allora!

0:51:09 > 0:51:11- There you go.- Thank God, yes.

0:51:11 > 0:51:14- What do the other ones say?- We can't...

0:51:14 > 0:51:16- It's like Christmas.- Do they all say heaven? No?

0:51:16 > 0:51:18- Here.- All right, fine.

0:51:18 > 0:51:19- Happy with that?- Yeah.

0:51:19 > 0:51:21Hopefully, that's... Yes, that's hell, see!

0:51:21 > 0:51:24- That's hell. Glad I didn't get it. - OK. Move the passion fruit out of the way.

0:51:24 > 0:51:27First thing we'll do is make our sauce for this.

0:51:27 > 0:51:29Hopefully we've got a nice bit of sauce.

0:51:29 > 0:51:31We've got some star anise, shallots,

0:51:31 > 0:51:34a little bit of tomato and then we'll use some of this fennel.

0:51:34 > 0:51:37Then, hopefully, we could do with a lobster, please, as well.

0:51:37 > 0:51:38- Francesco, if you could do that. - I will.

0:51:38 > 0:51:41- I'll give you that as soon as. - A beautiful lobster.

0:51:41 > 0:51:42Yum, yum.

0:51:42 > 0:51:46Gennaro is going to do me the honour of making the tortellini,

0:51:46 > 0:51:49using a bit of the lobster meat, as well.

0:51:49 > 0:51:52So going to make a very quick and simple sauce, just to show you.

0:51:52 > 0:51:53This is a touch of butter.

0:51:53 > 0:51:56Sorry, I'm not going to use any oil for this.

0:51:56 > 0:51:59A little bit of butter, in we go with the shallots and fennel.

0:51:59 > 0:52:01We've got star anise in there. A bit of tarragon, as well.

0:52:01 > 0:52:06This wonderful little bit of tarragon. So the fennel is in there.

0:52:06 > 0:52:10Then you take the entire lobster, shells, everything in. White wine.

0:52:10 > 0:52:11SIZZLING

0:52:11 > 0:52:13Oh!

0:52:13 > 0:52:15- Fish stock.- Yes, yes.

0:52:15 > 0:52:19- Cream.- So it's like a court bouillon, is that it?

0:52:19 > 0:52:22- Like a bisquey thing, that kind of stuff.- Quick, yeah.

0:52:22 > 0:52:24There you go, all the shell goes in. Bring that to the boil.

0:52:24 > 0:52:28We're going to make that with this lovely sort of courgette.

0:52:28 > 0:52:31We'll use these little Parisienne scoops

0:52:31 > 0:52:33to make nice little courgettes,

0:52:33 > 0:52:36small and large, really, for these ones. I'll pass you these.

0:52:36 > 0:52:38Of course, what do you want me to do?

0:52:38 > 0:52:40There's no such thing as a free lunch on this show.

0:52:40 > 0:52:43No, no, I noticed that, yeah. What's happening over there?

0:52:43 > 0:52:44It's a tough lobster. Very tough.

0:52:44 > 0:52:47You can cook me those in that pan of boiling water.

0:52:47 > 0:52:49- Two minutes and then lift them out. - Yeah.

0:52:49 > 0:52:52We've got the small Parisienne scoop here to make the tiny ones.

0:52:52 > 0:52:55- We'll just pop these out. - They're so pretty.

0:52:55 > 0:52:57Just tiny ones, as well, like that.

0:52:57 > 0:53:00For anybody that's just waking up, you've missed most of

0:53:00 > 0:53:02Saturday Kitchen because we're on a bit earlier.

0:53:02 > 0:53:04Stanley is here, we're talking about the book,

0:53:04 > 0:53:07film bits and pieces. So many things you're doing at the moment, as well.

0:53:07 > 0:53:11- A new film's coming out, one that's quite close to your heart, as well.- Yes, yes.

0:53:11 > 0:53:14Tell us about that that people can look forward to it.

0:53:14 > 0:53:18One that I'm directing, a movie called

0:53:18 > 0:53:22A Final Portrait about Giacometti with Geoffrey Rush starring.

0:53:22 > 0:53:25- I'm very excited about it.- Beauty And The Beast, to look forward to?

0:53:25 > 0:53:28- Yes, Beauty And The Beast, very exciting.- That's 2017, isn't it?

0:53:28 > 0:53:31I think so, yes. And a movie called Spotlight.

0:53:31 > 0:53:35And a movie that's out now called A Little Chaos that Alan Rickman

0:53:35 > 0:53:38directed. That's a really lovely movie with Kate Winslet.

0:53:38 > 0:53:43- Obviously, you're here, as well, because you're a massive foodie. - I am.

0:53:43 > 0:53:46- With the cookbook. Your second cookbook.- Yes.

0:53:46 > 0:53:51It's a cookbook that's a compilation of recipes from my childhood,

0:53:51 > 0:53:54my wife's childhood and stuff that we just love to

0:53:54 > 0:53:55cook together.

0:53:55 > 0:53:58For instance, like a recipe we found on our honeymoon,

0:53:58 > 0:54:00which is a raviolo recipe,

0:54:00 > 0:54:04with an egg in the centre of it.

0:54:04 > 0:54:08- Do you know that? That beautiful... - I love that.- It's old...

0:54:08 > 0:54:11It's still good. In Piemonte, we had it, yeah.

0:54:11 > 0:54:14- Fantastic.- What is it called? The Tucci Table?

0:54:14 > 0:54:16The Tucci Table is what it's called, yes.

0:54:16 > 0:54:19The great things is all proceeds are going to a charity that's close to your heart.

0:54:19 > 0:54:23- Yes, my profits will go to the Trussell Trust.- I'm just going

0:54:23 > 0:54:26- to show you this.- Yeah.

0:54:26 > 0:54:27You take all of this,

0:54:27 > 0:54:29including the shells.

0:54:29 > 0:54:31We stick it all in a blender.

0:54:31 > 0:54:33You don't get rid of all these shells, cos you've spent

0:54:33 > 0:54:34a lot of money on the lobster.

0:54:34 > 0:54:36Yeah.

0:54:36 > 0:54:39- You take all this.- They give that real depth of flavour, don't they?

0:54:39 > 0:54:41They're fantastic. Just take the whole lot...

0:54:41 > 0:54:43Sorry.

0:54:43 > 0:54:44..switch it on.

0:54:44 > 0:54:46WHIRRING

0:54:51 > 0:54:54That is... That's quite the...

0:54:54 > 0:54:58- Yeah.- I've never seen anything like that.

0:54:58 > 0:55:01- It actually heats, as well, at the same time.- Really?

0:55:01 > 0:55:04We're going to take some of this... We've got the courgette in there.

0:55:04 > 0:55:07- Yeah.- Here, we've got the lobster, the wonderful lobster meat you see.

0:55:07 > 0:55:09- Yeah.- Pop that in there, as well.

0:55:12 > 0:55:14Take the pieces of lobster like this,

0:55:14 > 0:55:16pop those in the butter, as well,

0:55:16 > 0:55:20- so they get nicely warmed in the butter...- Yeah, yeah.

0:55:20 > 0:55:22- ..with the courgettes.- Uh-huh.

0:55:22 > 0:55:25Then, really, the key to this,

0:55:25 > 0:55:26at this stage...

0:55:26 > 0:55:29- Give me some finely-chopped chives, as well, please.- Chives?

0:55:29 > 0:55:33Thank you. Key to this when we get to that stage...

0:55:34 > 0:55:36WHIRRING STOPS

0:55:36 > 0:55:37Take this out.

0:55:37 > 0:55:40- You need a fine sieve for this. - Yeah.

0:55:40 > 0:55:43- Pop it through a fine sieve. - Yeah, right.

0:55:43 > 0:55:45That's fantastic, it's so quick.

0:55:45 > 0:55:48- It's so quick but tastes fantastic. - Yeah.

0:55:48 > 0:55:51All you do with that, to finish this, we just take some of this...

0:55:51 > 0:55:55- Sorry. Sorry. - Few knobs of butter to finish this.

0:55:55 > 0:55:57This is the stuff I learned in France,

0:55:57 > 0:55:59when I was learning how to cook.

0:55:59 > 0:56:01Just a really simple flavour.

0:56:01 > 0:56:04Bit of salt. Touch of pepper.

0:56:06 > 0:56:08You can get to have a taste of this, tell me what do you think.

0:56:08 > 0:56:11- We need that tortellini cooking, guys.- Yeah!- Yeah!- Best in the world.

0:56:11 > 0:56:13- Two of them.- Two of them.

0:56:15 > 0:56:17Oh, come on, that's fantastic.

0:56:17 > 0:56:20It's done in about four or five minutes. Nice and simple.

0:56:20 > 0:56:22- Whoa! So simple and so delicious. - I'm ready to cook.

0:56:22 > 0:56:25The star anise and the fennel are the key to that one, I think.

0:56:25 > 0:56:27Yeah, you taste that star anise.

0:56:27 > 0:56:29I'll chop my own chives, thanks.

0:56:29 > 0:56:30- I... It's there!- That's tarragon.

0:56:30 > 0:56:32Oh!

0:56:32 > 0:56:35- I told you. - THEY LAUGH

0:56:36 > 0:56:38He's still learning his herbs.

0:56:38 > 0:56:40It's your English with that funny accent!

0:56:42 > 0:56:44Funny accent? You've lived in this country more than I have!

0:56:44 > 0:56:47- But still... - THEY LAUGH

0:56:47 > 0:56:50- Right, do the pasta, go on. - What else do you need?

0:56:50 > 0:56:52- Well, I need the tortellini. - It's in there.

0:56:52 > 0:56:53It's cooking.

0:56:53 > 0:56:55ALL TALK AT ONCE

0:56:55 > 0:56:57Some salt for you, Gennaro.

0:56:57 > 0:56:59What's inside the tortellini?

0:56:59 > 0:57:01- The lobster. - The lobster is inside?- Yeah.

0:57:01 > 0:57:04- There you go. - It's a small lobster!

0:57:04 > 0:57:06THEY LAUGH

0:57:06 > 0:57:08It's the BBC!

0:57:09 > 0:57:11Right, tortellini in the sauce.

0:57:11 > 0:57:14Just take this out.

0:57:14 > 0:57:16That'll sit on the plate.

0:57:16 > 0:57:18Oh, come on!

0:57:18 > 0:57:21Nice bits of that.

0:57:21 > 0:57:22We've got the lobster.

0:57:22 > 0:57:26Thank you very much. If you want to put another one on? There you go.

0:57:26 > 0:57:29You've got the cooked lobster like that.

0:57:29 > 0:57:32The lovely bits of...

0:57:32 > 0:57:34Yeah, they're so pretty.

0:57:34 > 0:57:37A few bits of tomato like that.

0:57:38 > 0:57:42Then you've got these, if you like, sort of aniseed flavour.

0:57:42 > 0:57:44Just take those.

0:57:44 > 0:57:46- "Pintash" tops. Try those. - What is it?

0:57:46 > 0:57:47Try those.

0:57:48 > 0:57:50Sorry, Paztizz Tops we call them.

0:57:50 > 0:57:53- You've got to get that one right this time in the morning.- Pizz?

0:57:53 > 0:57:55Pizztuss? What is that?

0:57:55 > 0:57:57- I can't say it.- I'll write it down for you afterwards.

0:57:57 > 0:58:00I'm not saying it again, otherwise I'll make a bit mistake on live TV!

0:58:00 > 0:58:02- There you go.- Olive oil, you see?

0:58:02 > 0:58:04There you go.

0:58:04 > 0:58:06- Mmmm.- So there you go.

0:58:06 > 0:58:07Grab yourself a knife and fork.

0:58:07 > 0:58:09That is gorgeous.

0:58:09 > 0:58:11If you have six people in the kitchen,

0:58:11 > 0:58:13it's going to be fast!

0:58:13 > 0:58:15Just need another 26 to wash up afterwards.

0:58:15 > 0:58:18- That's lovely.- Oh, my God.

0:58:18 > 0:58:20Come on!

0:58:20 > 0:58:23That goes to prove you need to use the whole lobster, as well.

0:58:23 > 0:58:25- There you go, Stanley. - Oh, thank you.

0:58:25 > 0:58:29- It's 10.15 in the morning, you've got to finish off with a glass of wine.- It's true.- Yeah.

0:58:29 > 0:58:31This is the best meal ever, for breakfast.

0:58:31 > 0:58:33Well, thank you very much for coming on. Best of luck with the film.

0:58:33 > 0:58:35And certainly, best of luck with the book, as well.

0:58:35 > 0:58:37Thank you so much, thanks for having me.

0:58:41 > 0:58:45So how many Italians does it take to make lobster tortellini? Three.

0:58:45 > 0:58:47Exactly. Two to cook and just one to watch.

0:58:47 > 0:58:50That's all we've got time for in this instalment of Best Bites.

0:58:50 > 0:58:52I hope you've enjoyed taking a look back at some of the tasty

0:58:52 > 0:58:54food from some of our Saturday Kitchen archive.

0:58:54 > 0:58:57Thanks for watching. See you soon.