16/04/2017 Saturday Kitchen Best Bites

Good morning, I am Matt Tebbutt and I've got some outstanding

dishes to kick-start your Sunday morning, so please sit back and

enjoy today's line-up of brilliant Saturday Kitchen Best Bites.

Welcome to the show.

Now, don't go anywhere because I have some of the country's top chefs

cooking fantastic food for a whole host of stars eager to get stuck in.

Coming up on the show today,

James whips up a pizza with pata negra ham for Colin Jackson,

Si King, one of my top two favourite Hairy Bikers is getting his game on.

Now, he is going to roast guinea fowl breasts in a spicy yoghurt

paste and serves it up with a

refreshing coconut and cucumber salad.

At the omelette challenge hobs today,

Danish chef Claus Meyer takes on Welsh chef Bryn Williams.

And as it's Claus's first time,

he's determined to make it onto the board.

And, finally, Hollywood actor Stanley Tucci faces his food

heaven or his food hell. Did he get his food heaven -

Lobster tortellini with a fennel and cream sauce? Or his food hell -

passion fruit Pavlova with a passion fruit and lemon posset filling?

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

But first, it's over to Tristan Welch, who came in to show us

his homage to the pea,

and I must say he's looking rather sharp in his tie and tank top.

-Welcome to the show, Tristan.

-Thank you very much, thank you very much.

I see you're wearing a tie, I love it. Look at that.

-Nice and smart. Better make an effort.

-For a job interview?

That will all disappear by your fourth time with me.

It'll be jeans and a T-shirt. But, anyway, right. What are we cooking?

Right, so I'm going to cook hot-smoked trout with these

beautiful trout fillets with a little pea and mint salad, really.

Pea and mint salad? But you've got a puree, as well,

so we're going to use some of the peas for a nice little salad,

-some for your puree which you want me to do.

-Definitely.

But the trout in particular, tell us a little bit about this fish, really.

People don't really use trout as much as what they should do.

Not as much as they should do and it's really readily available.

Because it is farmed now, of course.

It's farmed, yeah, and there's nothing wrong with that.

It's still got a great flavour to it and it's quite accessible.

It is a great... I mean, it's got great quality to it, as well.

It's got that great earthiness about it, like a salmon, so, you know, it's...

But you're doing... A thing that I think puts a lot of people off is

the bones in there, so you're pin boning these. Very simple to do.

-You've got to, you've got to.

-Fish tweezers? Something like that?

Yes, fish tweezers or your girlfriend's little tweezers, as well.

-Whatever is easier to hand.

-That's quite handy, Tristan.

OK. Yeah, I think it ruins the fish if you have a little bone in it.

It can really put people off, so...

It comes out quite easily, you've just got to brush your finger along the top of the meat and

the bone kind of presents itself and you just pull it out quite easily.

-Right, OK.

-I'm just going to trim them up now.

-Trim them up.

I've got my cream which I've just basically reduced slightly to

these little, small petits pois.

These don't take very long at all to cook.

Now, these going on. Now, you've worked in...

I mean, looking at your CV, unbelievable, the kitchens

where you've worked in. Box Tree, Le Gavroche, I mean, all over the place.

You don't have to be mad but it might help a little bit, you know?

Yeah, exactly! I mean, now you've got your own place, I mean,

-for anyone who hasn't been there, Central London...

-Kensington. Launceston Place.

What's the type of food that you serve in there? It's quite British.

Modern British. Yeah, we use, like, 95% British produce and we

follow the seasons really strictly. It's so important.

-Because the seasons change so much, don't they, really?

-Yeah, yeah.

-Because we're doing peas now,

they're not quite in season yet but that kind of, you know...

We've got things like Jersey Royals and asparagus coming in.

Right, now, tell us about this. This is a hot smoker.

So this is our hot-smoked trout and what we're going to do is put

our little woodchips down there.

We're using alder wood because oak chips are far too strong and,

basically, you put an old tray, or someone else's tray with your

wood chippings on there,

you place your trout over the top with a piece of tinfoil and...

Did you put seasoning on there? There's no oil, nothing?

A little bit of oil on the skin.

Oh, no, actually, I forgot to put the oil on the bottom of the skin, let me do that now.

That's all right, nobody noticed. I'm just reminding you.

That would be disastrous, wouldn't it?

-A little bit of the old rapeseed oil.

-Thank you.

-Now, the reason why you're putting it on skin side is...

-So it doesn't stick.

-To stop it from sticking.

-Absolutely. Absolutely.

And I'm just going to put a little bit on the tinfoil, as well,

so if the tinfoil actually comes in contact with the meat of the

trout, it won't stick to that, either, but you've got to be

so sparing with it because if you put too much in there

it'll drip down onto the wood chips and you might have

a bit of a bonfire in your own kitchen.

That's another important thing about this,

is sealing the tinfoil really tightly around it.

Where can people buy this stuff from? Is it online nowadays?

-Woodchips?

-Nowadays online. And it's amazing,

you can actually select what wood you want and what desired effect

it has on the trout or, incidentally,

you can dry your own herbs.

Get a bunch of herbs, tie it upside down and let them dry and

then just crush them up in the bottom of the pan and it's done.

It's as easy as that, OK. Right.

Right, now, I'll just put it on a high heat for two minutes.

-Two minutes? That's all?

-Two minutes and forget about it.

Thinking about that, I'm just going to basically just blitz the peas.

Do you want this as a puree or do you want this as...?

Yeah, a nice smooth puree would be wonderful, thank you.

Just add a little bit of the cream as we go.

Blitz these first of all. There we go.

BLENDER DROWNS OUT SPEECH

-So what's next?

-So what's next is...

-Right, I'm listening!

-LOUDLY:

-I'm making a pea salad...

-That's the one.

..and I'm just cooking the fresh peas here and

a tiny little bit of shallot, which I'll be cooking in with the

rapeseed oil and a touch of white wine vinegar and the idea is...

BLENDER WHIRS LOUDLY

-I've got to do it.

-Got to do it!

You chose the recipe today, anyway. It's not my fault.

So we can put a little rapeseed oil in the pan.

Now, rapeseed oil has become quite trendy, hasn't it, recently?

Yes, yes, well, again,

it's a British product and it's good to champion these British products.

So we put the shallots in the rapeseed oil like that and

now we're just going to take a dash of white wine vinegar, not too much,

and that's just going to go straight into the shallots.

-Thank you.

-If I can open the bottle.

-Right, OK. Just goes straight in.

And just a dash like that,

that's all you need, and this gives it a little acidity to it.

To really finish it off.

-Thank you very much.

-There you go.

So this puree, you just pass it through a sieve.

Yes, please, that would be perfect You can see how little smoke

actually comes out of the smoker,

-it's got about another 30 seconds, would you say?

-It's about that, yeah.

Something like that.

Right, we've got a puree here that's the same colour as your shirt, Antonio.

-You know, look at that. Perfect colour.

-I am following you.

-Exactly.

-Beautiful green.

-Nice and green.

I'll season it afterwards.

So, anyway, you've got the peas in there, the trout has had two

minutes, maybe a little bit longer, a little hole in the top?

Yes, so as soon as it's had its two minutes,

we just cut a little hole in the top, just form a little

chimney and that takes out some of the excess smoke and really...

Now, I've actually done this in a different smoker, the same

way as what you built when you were a kid, didn't you?

You can actually get away with it using a...using an old fridge.

Using an old fridge, yes, definitely.

My mum and dad were throwing out their fridge at the time and

I decided to turn it upside down, knock a hole through it, and then we

hung salmon through it like that and smoked it.

My parents thought I was absolutely mad.

I reckon that's the easier way if people want to do it at home.

Yeah, do it this way and this is a hot smoker, as well.

-That was for a cold smoker.

-Right, yeah, OK.

So we've got salt and pepper in here,

just a little bit of seasoning in that puree.

Give it a quick mix.

There you go. And in the salad again, we've got rapeseed oil.

What's the...? You've put some vinegar in there...

Yeah, little touch of white wine vinegar. So we put our

shallots and the rapeseed oil first, a little touch of white wine

vinegar and that's going to go straight into the shallots, so you've got not only the sweet

shallot flavour but a little acidity from the white wine vinegar, too.

Pop in our peas, a touch of salt,

and we finish it off with some freshly chopped mint.

And that's a nice fresh salad

just to go around the outside of the trout.

OK, so we've got that. You've got your puree.

And then you're going to use these pea shoots.

It's kind of like a pea overload, isn't it, really? These are becoming head of trendy, these ones.

They're selling them in supermarkets now, little pea shoots.

-But... Catering packs. You buy them in this little tissue.

-It's beautiful.

-You can just water them and they live forever.

-There you go.

-Grow into a beautiful pea tree.

OK, all right, what's next? You can serve it up.

Right, yeah, so we take our pea puree and the idea is we just put

a little on the base of the plate and that is going to be

eaten with the fish.

So every time you cut into the fish you get a little burst of that.

-Right. So that's kind of like your sauce, as well.

-Yeah, yeah.

-OK.

And then we reveal our trout. And that is now beautifully smoked.

Perfectly cooked. Most people think that's not...

That is how it should be done.

-Just cooked so the residual heat continues to cook right the way through.

-Yeah, exactly.

Remember it's cooked on the bottom all the way through and that is like

a millimetre on the surface which is just slightly under but the

residual heat will take that through, so the time it comes to

your table it'll be absolutely perfectly cooked.

I'm just going to flip that over. Both pieces.

-And this is the best bit, where you take the skin off.

-Yeah.

So we take the skin off like so and then it reveals the beautiful flesh.

-There you go.

-And you can take that skin and crisp it up.

Pretty good. First time on the show. There you go.

Little bit of seasoning.

-And then a little bit of Maldon sea salt for texture.

-OK.

-And then we just place this over the puree.

-So simple. There you go.

-The old peas around the edge.

-Pea salad.

And then we just finish off round the edge like so. Just a few peas.

-This is a beautiful lunchtime fresh dish.

-Yeah.

And I'll put a few of those on while you remind us what this

-dish is again.

-Beautiful. Hot-smoked trout with a pea and mint salad.

-It's as simple and easy as that.

-Perfect.

I have to say, Tristan, it smells delicious. Over here, have a seat.

-There you go.

-Have you ever tried home-smoked trout?

I don't think I have, not home-smoked, no.

-There you go, dive into that and see how quickly it took really, but...

-That looks gorgeous.

I know, it was quick.

I know you're from Yorkshire so it's kind of like

a posh mushy peas and fish, that kind of thing.

-That is gorgeous, though.

-Do you like that?

-Absolutely beautiful.

So simple. Dive in, see what you think.

The idea is you take more cos you never get it back again.

-I know, that's it.

-Other types of fish that you could use with that?

You could use sea bass, sea bream. Any fish about that sort of size

will only take about four minutes to cook. Two minutes at the end maybe.

-A bit of salmon, something like that.

-Perfect. Lovely.

Just have to thinly slice them.

Would you do that kind of thing at home if you could use

-the wood chipping?

-I would, actually, yeah.

I've never tried doing that, but I love fish, I love cooking fish...

-Use your next-door neighbour's oven tray.

-Antonio? Excellent.

You got a nod from the master himself.

There you go. Some great tips for home-smoking.

Just make sure you've got a really powerful extractor fan.

Now, coming up, James whips up a pizza with pata negra ham for

Colin Jackson, but first it's over to the wonderful Rick Stein.

I came here to Barcelona because the Balearic Islands,

of which Majorca is one, take much of their character

and essence from the avant-garde capital of Catalonia.

After all, it was the people from here who populated Majorca

after the Moors 800 years ago and, of course, this is where

Columbus left to find a new world which later gave the Mediterranean

tomatoes, sweetcorn, chilies and peppers, avocados and even potatoes.

The city has a Left Bank feel to it.

It's where artists like Miro, Picasso and Dali cut their teeth.

I suppose I should be feeling a bit daunted, really,

about all the sites that I should be seeing like the Sagrada Familia,

Gaudi's famous cathedral, still not finished for 120 years.

And there's a thing out there they call the Bullet or the Cucumber,

that really modern office block.

And there's all the squares and the fantastic buildings and the Miros

and the Picassos but I don't need to worry, I'm here for the food.

And all my friends say the best market in the whole of Europe

is here, the Boqueria.

And the unique thing about the Boqueria is that it's

arranged in circles and right at the centre,

in the nucleus of those circles, is the fish.

Then you've got the meat, then you've got the vegetables.

I think that reflects the true, true interests of Catalan cooks.

But the next circle out, a little bit different, is all the

shellfish and this is the best shellfish stall I have ever seen.

It's got every type of clam you could possibly ever come across.

We've got Venus shells which are called es cupina here.

We've got these really weird things which are called cajeta,

which just mean little boxes type of clam.

These are called tallarina,

or in French they're called telline

or in Australia they're called pipis.

And every type of prawn you could possibly want.

They call those langostinos. Well, I'd have called them prawns.

And those are raw, of course. And then some tiny little gamba blanca.

Winkles, of course. Nothing much to be said about them.

But these, these are the best clams in the world,

to me - the almeja or the vongole or palourdes in French.

And finally, gooseneck barnacles, a real speciality from Galicia,

where they have to go down at low tide in the rough Atlantic and pull

them off the rocks and occasionally sometimes they get drowned.

Well, a little further out we've got a whole counter of preserved fish.

Again, I'm in heaven.

But the main part of this counter is, of course, the cod.

And, I mean, look at that. I guarantee that comes from Iceland.

It's the only place you can get cod as big as that any more, sadly.

And that's actually been soaked.

It is baccala, it is salt cod but it's been soaked.

But there's another side to the Boqueria market.

This is really good. I love these little tapas bars in the market.

And this is tripe, which not a lot of people like,

I do understand, but I love it.

And this is made with chorizo and ham and sofrito of garlic,

tomato and parsley. It's very good.

Now I've got a plate of peas cooked with onions in olive oil and

some off-cuts of Serrano ham, chopped up and tossed with it.

Utterly delicious.

Here, I've got some chistorra, they're all-pork sausages,

flavoured with pimenton, and some clams. I'm going to go onto them.

A friend of mine said that the Boqueria market is the best place to

try Catalonian food, and I think it's absolutely right.

It's just absolutely lovely going around to all these little

tapas bars, and having a plate of chickpeas here, clams there,

some tripe in another one.

It's just been great for me,

and I believe it - I think this IS where the best Catalan food is,

simply because it's all cooked to order, the lunch lasts

a couple of hours, fresh food, eaten, gone, and off you go.

This is very similar to the fish-ball mixture in the market.

I've soaked the cod to get rid of most of the salt, and poached it

for ten minutes, and so as not to lose any flavour,

I add the potatoes to the same water.

I think it's true to say that salting and/or drying virtually

anything produces something different, but equally as good.

I was thinking, actually, freezing doesn't very often produce

anything as good, except for perhaps frozen peas.

Originally, salt cod came to the Mediterranean from Newfoundland.

Because they had no refrigeration in those days,

they HAD to salt the cod,

and all the peoples virtually all the way round the Mediterranean,

had an addiction to it.

We used to have salt cod, but we could get the fresh stuff, as well,

but in the Mediterranean, because it was far away

from the source of the cod, it had to be salted,

and this particular dish is very Spanish

- fritters of salt cod with alioli garlic mayonnaise -

is absolutely fantastic.

The way the Spanish make batter is hot water, olive oil,

flour - in this case, about four heaped tablespoons - and eggs.

Over the years, salt cod has moved up from being a staple food,

where most families had a large chunk of salted cod

hanging in their kitchen, which they'd use bit by bit, to expensive

restaurant food, because, I suppose, cod has become so scarce.

Once the batter base is made, add the mashed potatoes.

They'll provide the bulk for the fritters.

And now for the succulent cod flakes, some crushed garlic,

and a good handful of parsley.

I know what you think - this is never going to thicken up.

But, of course, because you've got lots of egg in there, it will.

It's got up to about the temperature of custard,

and it's really starting to thicken.

I'm looking for a texture like mashed potato,

quite thick mashed potato.

Once it's settled down and cooled, it's easy to take spoonfuls

the size of walnuts, and deep fry them in light vegetable oil.

They're like little golden nuggets.

Let them drain and dry, and serve them with a dish of alioli.

This, to any seafood lover, is sheer temptation.

Actually, if I had to choose my top ten Mediterranean dishes,

this would be, I think...

number three.

Well, I can be extravagant in my praise about this recipe,

because it's not mine.

It's actually a guy called Colman Andrews',

who edits a great magazine called Saveur.

It seems to me to sum up everything people like about Spanish food -

ruggedness. Got lots of garlic, salt cod - brilliant.

I'm just going to cook this again and again and again.

Now, you really must visit that market in Barcelona.

It shows there - it is incredible.

Now, you've actually eaten there, haven't you, Mark?

Yeah, at that exact bar, and it was really early in the morning,

and we'd been out for a few beers the night before.

But you sit there,

and you basically ask them to cook you a few dishes,

and we had this amazing slowly-braised squid with red wine,

and a fried egg on top, and they tell you to chop it all

up and mix it round - it's a very runny egg - but it's just...

It's amazing. You could stay there all day long.

It is. It is.

I went further round, and I came across a pizza stall, as you do.

-OK, pizza, yeah.

-Not the one where you had the raw egg,

but this is like a little homage to what I had there.

It's so, so simple.

They have a little wood-burning stove in the centre,

and a few seats, and we're going to make a pizza right now.

This is a little bit of pizza dough, and you make that with

strong flour, bit of yeast, I put plenty of flour on it, as well.

Now, I'm going to spin it around,

cos I'm not that good at making pizzas.

-Go on, James.

-You've got to roll it around.

Also at cooking them, either.

I've built a wood-burning pizza oven at home,

with a wood roof.

LAUGHTER Yeah.

Sounds all right(!)

That was my builders that did that, because the actual

instructions were in Italian. But anyway, there you go.

But three roofs later, and the world's most expensive pizzas,

we now have pizzas that you can cook. But there you go.

So you basically just pin this out, and I've made a tomato sauce,

which I'll show you in a second.

But we'll get this in the oven first of all,

so we'll use a little paddle here.

How long does that take to cook, roughly?

-It's going to take four minutes.

-Oh! So this is real fast food.

-This is it, mate. This is where it's...

-REAL fast food.

Not as quick as you, but it's going.

We've got a bit of tomato here,

and I'll show you how to make this, as well.

A little bit of tomato sauce, all right?

I do like my spice.

Can you add a little bit of spice to that, as well,

-to make it a little bit spicy?

-No, no.

-You can do!

No, you can add a little bit of chilli in there.

I've got these little chillies, as well,

that we're going to put on there.

-Big padron peppers that we're going to put on.

-Ooh, OK.

So a little bit of that, you take some mozzarella,

and what they had and what's special, is the ham that they put on

at the last minute, but we're going to get this in to cook,

first of all, cos this wants about five minutes in a nice, hot oven.

So, mozzarella, the tomato, that kind of stuff. Straight in the oven.

Nice and hot. We've got a pizza stone in here.

Set at 550 degrees Fahrenheit, so a really, really hot oven.

Set the pizza stone, four to five minutes, all right?

-That's that one in.

-All right.

-And our sauce, we'll just get on in a second.

-OK.

Now, athletics must have been in your blood as a young kid,

-weren't it, really?

-Oh, yeah. Yeah, yeah, yeah.

-I won my first athletics trophy when I was aged four.

-Wow!

-I was very chuffed about that.

-Age four?

-Age four, yeah.

-Were you doing egg and spoon?

-Not quite!

A little bit further than that. No, I ran a 60-metre race,

and I was running against five-year-olds from our city

of Cardiff, so I was the third best 60-metre runner as a four-year-old.

He's not the type of person that you want to be competing against

at school, is he?

Three-legged race, you'd get dragged all the way!

So, yeah, so you could kind of say athletics was in my blood,

that's for sure.

I mean, you went on to huge success, but I can't believe what I

was reading about you, you'd never won an Olympic gold.

No, silver was the best I actually achieved.

Erm, and it was a...

I was slightly disappointed, put it that way,

cos when you've had the length of career I had,

I felt I was good enough to win an Olympic title.

Yeah. Why do you think that was, at that particular time?

-I always got injured!

-Right.

-It was just really weird.

You know, I won world titles, European titles,

everything else, but around Olympic year, I don't know,

I would always just pick up some stupid little nagging injury.

And talking about titles,

you held the world record for some 13 years, didn't you?

-110-metre hurdles.

-13 years for the 110-metre hurdles.

And STILL the record holder for the...

60. 60 metres, which is quite...

-7.3 seconds, boys.

-Yep.

There you go. Start running NOW!

LAUGHTER

Stop running... NOW!

-That's 60 metres.

-60 metres. With a couple of barriers in the way.

-Yeah!

It's the barriers that shocked me, really, cos I would never,

ever be very good at that.

And you've made a complete fool out of me, cos we did, of course,

we did Strictly.

-We did.

-Yeah.

-We did. Do you remember it, James?

I've never hit a fellow person on my show, but that's for 32 out of 40!

And that's for 40 out of 40, when we did that show.

-God, it was great fun.

-It was liter...

You all know Strictly by now, but literally,

we do weeks of training before we get there,

-and we don't really know who we're competing against.

-Yeah.

This one went out first.

He came on with what looked like a pink leotard, a tight thing, showing

his six-pack, and I'm in the back there, munching on a Dairy Milk.

And he came out and leapt in the air, about eight foot, jumped

off these 14 steps, landed on the deck, doing all this sort of stuff.

And he got 32 out of 30... - er, 32 out of 40 - and I'm at the back,

going, "Right, left foot, right foot, left foot, right foot..."

-But, anyway, it was fantastic.

-He wasn't that bad. He wasn't that bad.

It shows that you're competitive at everything, really, as well.

-Yeah, it was great fun.

-So, talking about our Olympics,

how do you think we're going to get on this year?

-Next year, sorry.

-Next year, yeah, yeah.

One of the things I always tell people is,

"Don't worry about what the team or the sportspeople are going

"to do, cos they will be ready".

It's the biggest thing they could possibly embark on.

-Cos the deadline's coming up now...

-Yeah.

-..to apply for tickets.

Yeah, Tuesday is your final day, so make sure, everybody,

you've got your ticket orders put in.

Tuesday, yeah, is our final day.

Athletics, swimming, all the time these events are quite popular...

Me and Mark are going for women's beach volleyball.

Oh, are you going to do it? OK!

Horse Guards Parade, you'll be there?

-We bought every ticket, didn't we?

-Yeah!

But, I mean, some sports are more popular than others.

-Yeah, obviously.

-And the great thing about it is,

there's so many to choose from, aren't there?

-Absolutely, absolutely.

-And the Brits look really good.

-Don't worry about that.

-Obviously, hurdling and stuff like that,

-but we're brilliant at cycling...

-Yeah, yeah.

-All kinds of stuff.

-Sailing, you name it, we're there or thereabout.

We just want people to come and experience the whole thing

of the Olympic Games, you know?

And sometimes people'll be moaning about the price of the tickets,

etc, but remember, 90% of the tickets are under £100.

And, you know, we're looking at 8.8 million tickets we're going

to sell, so 90% of them are under £100, which is there...

-It's going to be good value for money.

-It is.

-It is what it is - it's the biggest show on earth.

-Absolutely.

No doubt about that.

I think what excites me, as well - sometimes, people say to me,

"Oh, you know, what is the Olympic Games? What can it bring?"

And I say, "Well, for youngsters, certainly,

"to experience the Olympic Games itself will be fantastic."

Yeah.

One of the examples we were talking about earlier, is that, for £60 one

of the days, certainly, for £60, you can actually watch shooting,

-hockey, and table tennis.

-Yeah.

-Right?

In three different venues, across London,

-you can get to see all those for £60.

-For £60?

-We spent that on this ham!

-Exactly!

-So it's still a bit of a bargain, isn't it?

-I'm saying!

-Now, obviously, the most popular is the 100-metre hurdles.

-Yeah, yeah.

Mr Usain Bolt. You, as an athlete, and stuff like that, I mean,

before the event, what did you actually eat?

Cos he said that he ate chicken nuggets, didn't he?

-It was convenient, chicken nuggets.

-That's what he ate, isn't it?

Yeah, yeah, yeah, but Usain, you know...

I was out with Usain last year now, we were at a beach kind of do,

and he was eating lobster, shrimp, and all this business.

-So he eats all the healthy stuff predominantly, as well.

-Right.

But, erm, yeah, he loves his chicken nuggets, there's no doubt about it.

-And he probably likes his pizza and all.

-Well, we hope so.

Check this out.

Pizza.

See, that's pretty impressive, that, James.

There's actually no back to the oven, we've just swapped it!

-LAUGHTER

-Smack it in!

There's a guy on a delivery bike out the back!

You take these little peppers, these little padron peppers.

Are they the little Russian roulette ones?

These are the little Russian roulette peppers, mate.

-One hot one out of every ten.

-These are the ones.

Now, what I had at the market, is they take this ham...

This is pata negra, it's the world's best ham.

It's from the black-footed pig, and it's bred on acorns.

It walks miles and miles every day, and that's why, really,

the meat of it's actually quite tough.

And they can't slice it on a machine, it's got to be hand-carved.

You see it in this market, and it's basically hung up,

and with the heat, they put these little cups underneath it

that drips and gets the fat.

-I'm really selling this, aren't I(?)

-You are, yeah(!)

But it is incredible sort of stuff.

A little bit of that, and then we'll put

- because you're here, Colin, it's the healthiness -

we'll put some little bits of basil on for you.

Like that, and a bit of rocket.

-A few bits on there.

-I'm liking that.

There you go.

A little bit of rocket, and a little drizzle of the olive oil up the top.

Superb.

And that's what you want...

..for this weekend. Dive into that - home-made pizza.

Home-made... I've never made a pizza.

-Yeah.

-So, erm...

It's really easy, a hot baking stone, that's all you want to buy.

-Yeah, I've got one.

-Oh, you've got one?

-Yeah.

-There you go.

-Well, dust it off.

-Yeah! I was going to say, yeah!

And have a go at making that.

All it is, the dough is with flour, yeast, bit of sugar,

bit of water, that's it.

-It'll be very hot. There's a bit of water there.

-Mm!

-Happy with that?

-Mm! You've done well!

Fantastic fast food for a fantastically fast fella.

Great stuff.

Now, today, we're taking a look back at some of the tastiest

recipes from the Saturday Kitchen archives,

and there's still plenty of mouth-watering food to be served.

Up next is the godfather of telly cooking -

it's the ever-amazing Keith Floyd.

Wow, what a setting! This is much more like sailing.

You know, Sonia Stevenson cooked at Maxim's in Paris.

I wonder why she wanted a hake? I'd have thought lobsters

and truffles would have been more appropriate.

-How do you do?

-Sonia, Keith Floyd.

-Nice to meet you.

-Lovely to see you.

Come this way. You should have come to lunch.

I would have very much liked to, but I was sort of fishing this morning,

you see. I had to get this hake, because I know

you're rather fond of hake, and this is a locally-landed one.

Incidentally, I wanted to ask you,

why a hake, and not something really extravagant?

It's a lovely fish with a texture all of its own,

and a personality all of its own.

It's just a marvellous fish that isn't used nearly enough.

I totally agree with that. I must agree.

I've also got a bottle of English wine from Devon,

-which I hope we can drink in a little while.

-With pleasure!

But it's probably a bit hot from the boot of the car

-because we've had a long journey this morning.

-We'll put it on ice.

-Excellent.

-We'll enjoy it in a minute or two. Do come in.

Great. It's really good to see you.

The last time I saw you was on the Tim Rice show,

-Friday Night And Saturday Morning...

-Yes.

-..when you were trying to get

the English people to taste really curious pieces of food,

which they were rather frightened of doing, weren't they?

I think what I'm going to do is cut it straight through the middle,

and then we can see the various...

OK. That's a beautiful-looking fish, actually.

Lovely. Pale pink and moist.

Now, this is the bit which has got...

Where its guts have been taken out.

If we cut down further, we want to cut it into a good-sized cutlet,

enough for a main helping.

Of course, they should buy fish with their heads on, because then

they can cut the heads off and make a stock and make a little fish soup,

a bit of vermicelli or something like that, and it doesn't need to be

-an extravagant Provencal soup or anything like that.

-No, no.

You can also tell by looking at his eyeballs how fresh he is, too.

-Which is a useful thing.

-Just trying to get through this bit there.

What we're going to do is make our base that we're going to sit

the fish on and cook in the oven,

-so if you'd like to unwrap that one...

-Right.

-And I'll take this.

-That's some chopped onions? Shallots or onions?

No, that actually is onion. That's a little bit of garlic.

Garlic optional. I love garlic, and it's very good for rheumatism.

You know, I was pouring some butter into a pan on a TV programme

once, using my fingers, and they had thousands of letters saying,

"Ew, he uses his fingers!"

And I've often tried to get people to understand that there

isn't much of a better machine, except for actually slicing things.

-Do you agree with that?

-Entirely agree, yes.

Fingers were made long before spoons,

and people didn't die of them even then.

You want this butter paper for in a minute, don't you,

-to go over the top of the fish?

-That's right.

So we put a bit of garlic in,

as much as you like, or as little as you like.

-A bit of this, which is the...

-This is the chopped onion, isn't it?

-Throw it in there, they can still see.

-I should think that's enough.

Now, this is lemon thyme.

-Do you grow that in the garden here?

-Yes, this is ours.

You can use the ordinary dried thyme,

but this has a more delicate flavour.

And this whole dish has a lemony aura to it, really.

So we put some of that in and then there's a bay leaf,

a dry bay leaf.

Dry bay leaf. Is that also from the estate, as it were?

Yes, that's right. And some peppercorns.

-Now, we put that on the stove.

-Can I do that?

-Yes, please.

I've always wanted to cook in a first-class restaurant.

-That's right, we've set...

-On a hot bit?

-Yes, please.

-Be on the hot bit?

-Yes, that's right.

-Just take that bit of...

-I'll just have a little glass.

-Right.

-Right.

-Now, that is going to simmer.

-We want to sweat the onion, we don't want to brown it.

-Fine.

-If you brown it, you the taste...

-That's right.

-..of this dish.

You want to melt it down, for some of you

-who don't know what sweating means. Melt it.

-Right.

Now, we get this bit ready, we want a bit of salt.

-Salt.

-Here.

-Salt.

Come along, where's the salt?

You're a commis chef, quickly. We can't wait all day.

-It's all right, it's behind us here.

-Well...

-And the pepper.

-That's right, a little bit of salt.

-Can I put some on?

-Thank you.

-And the pepper.

-And the pepper.

-You pepper.

-I'll pepper.

-Oh, you see?

-There's no pepper.

Yes, there is, there's plenty.

-Is there enough?

-On both sides?

-OK. Yes, yes, both sides, always.

Remember that, on both sides.

That's better.

Why does the pepper pot always have to be empty when you want it, Richard?

Here you are, thanks very much.

-And a little salt on this side, as well.

-That's right.

-Good-oh.

-Now, a spoon and if you would...

-Not going too hot?

-..stir it.

Well, we have to be careful that it doesn't burn.

I made this particular mistake by putting too much butter in.

Sonia's saying there's too much butter.

But with the best of amount of experience she has

and the capability I have to keep talking

while she's disguising any mistakes we might've made,

the thing's still going to be...

wonderful. So don't worry.

Right, what's next?

Right, now, we're going to put this in the dish.

-Are you going to do it?

-Well, yes, you tell me.

-Right...

-Then they can all admire...

-Ovenproof dish.

Ovenproof dish, ovenproof fingers.

So that's going in.

-The butter...

-That's right.

-..and the melted or the sweated onions,

the lemon thyme, grown on the premises,

and a dried bay leaf, probably from the premises, as well.

-That's right. And into that...

-Into that...

-..you're going to put the fish.

-Put the fish.

And shall I turn it over like that?

That's a good idea. Yes, fine. Jolly good idea, actually.

So they're both covered in the thing.

Sorry about our fingers,

-but we haven't got any better tools than those.

-That's right.

-Now, a lemon.

-A lemon.

-Cut in half?

-Yes, into two rings.

-Into two rings.

-We want two rings.

-With the...?

-Pith and everything, lovely.

-With the pith and everything.

-One...

-On top?

-That's right.

-Another one.

-Getting some nice colours now, aren't we?

-Yes.

With the green herbs and the yellow butter and the orange

and the slightly pink-fleshed fish.

One or two peppercorns on top and we've forgotten the nutmeg.

-Ah.

-Nutmeg.

I didn't forget, ma'am, you didn't tell me to put it in.

-I forgot the nutmeg.

-You see?

It's what customers do to us, isn't it?

-That's right.

-There we are. Oh, I'm to do this?

I'm doing it.

God, you're a driving woman. No question about that.

What's she like to work for, Richard?

-Is she as nice to you as she is to me?

-She's very good.

-She is good.

-He better say that, hadn't he?

-Right, now, on top of that, the butter paper.

-The butter paper.

Right, now, I have the honour of opening the oven, madam.

Sort of, now we're in Devon, I could...

What I really want to do is... There isn't a puddle.

I'll tell you what I've always wanted to do, all my life

-is sort of a Walter Raleigh thing...

-Oh, no!

so you can step into the oven, over the puddle and put the dish in.

-I think that will make it really splendid.

-There we are.

Now, not too hot an oven because, if you have too hot an oven,

you're going to brown those onions

and we want to really avoid browning them.

What, you know, for people at home who get really paranoid

about gas mark six and oven 450, what do we call not too hot?

-I say about four.

-About four, OK.

-Four. Three, four, yes.

-That's about it. Right.

-Have a little drink.

That's a good idea. Yes. This is something I never do.

'I couldn't help thinking she was a bit of a fibber when she said that.

'Anyway, my dear gastronauts,

'I bet you're feeling really envious now.

'I mean, who wants the glittering sham of frozen lobster

'when you can have Sonia's freshly-cooked hake?

'Actually, I'm beginning to feel so good that, if I'm not careful,

'I'm going to start worrying about and even feeling sorry

'for the medallion mafia and they're nasty little prawn cocktails.'

They have Yves Saint Laurent shirts...

-Are we doing anything yet?

-Yeah!

Oh, nobody told me. I didn't know we were happening.

-Right. Are you going to dish up?

-Well, I will actually...

-Or shall we help ourselves?

-Well, let's help ourselves because...

It'd be better that way. I was saying on Saturday nights,

we get the sort of medallion mafia

who've got these Yves Saint Laurent shirts open to the waist,

white suits and great medals on them

and they require a different kind of eating

from the sort of serious and family kind of food that we've got here.

It annoys me intensely when people,

with a beautiful dish of very simple food,

they then insist on sticking tomato pieces and rings of cucumber...

-Yes.

-Does it annoy you? I mean...

-Yes...

If you've got a hidden tomato in the sauce, by all means,

you know, you can encourage them to think tomato

-with your nice rose.

-Indeed.

-But if there's no tomato at all,

then just leave the tomatoes out of the decoration.

That's right.

This needs to be tasted, really, doesn't it?

Isn't it good to have some spankingly-fresh fish, too?

I was just thinking that when I cut it, it just...

It held together for a minute, it's beautiful.

There's something about this sunshiny day today,

about the colour of the sauce, it's very pale yellow

and the pinkness and the whiteness of the fish,

it seems to match your character, to my mind.

Very open and friendly and loving.

I mean, you've been working all afternoon, all lunchtime,

all morning, you're still smiling, still happy.

-I mean, you obviously love the business.

-Mm.

-But...

The food encourages one, you see, to...

to feel... It gives me tremendous pleasure, playing with food.

I used to do...

mud. I used to play with mud and make mud pies when I was very small.

I don't know if is this a good introduction to being a cook

but, still, it's the texture,

-it's the playing with food which I love.

-Yup.

And this is, again, one of the things about fish,

you get so many different textures.

I mean, a Dover sole is so utterly different from this.

-Utterly different to this, as monkfish for example.

-Yes.

And many more varieties than you have with meat, when you have...

-You tend to have your beef, your lamb and your chicken.

-That's right.

Fish have infinite varieties.

Great stuff. Now, as ever on Best Bites,

we're looking back at some of our favourite recipes

from the Saturday Kitchen archives.

Still to come on today's show,

Bryn Williams and Claus Meyer go head-to-head

in the omelette challenge and Bryn is looking to top

an already respectable time of 22 seconds.

And Stanley Tucci faces his food heaven or food hell.

Did he get his food heaven,

lobster tortellini with a fennel and cream sauce,

or his food hell, passion fruit pavlova

with passion fruit and lemon posset filling?

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

Right, up next, it's Hairy Biker Si King

with a quick and easy game dish that is sure to wow.

Take it away, Si.

-JAMES: What are you cooking today, boss?

-Right, man,

what we're going to do is we're going to do a fantastic

-spiced guinea fowl breast...

-Yep.

..with a lovely spicy paste on it.

-Now, the spicy paste that we've got in here, which is...

-Yep.

We've got some mustard seed, we've got some fennel,

we've got some mace, we've got some white pepper, some salt,

-some cardamom pods that we're going to take the seeds out of.

-OK.

We need a thumb-sized bit of root ginger there,

-some chilli and the good old yoghurt.

-Yoghurt.

It's healthy, low-fat and I don't eat a lot of it, clearly.

And then we'll run through the salad once we've got those done.

-That's it.

-OK.

-Shall we crack on?

-Crack on, yeah.

Now, the good thing about this is,

-you see this little cornucopia of loveliness?

-Yes.

-You put that in there like that and spill it...

-OK.

And then what we're going to do is, we need to release

all of those fantastic flavours that's within those seeds.

Now, these are the coriander seeds and the fennel seeds?

-And the fennel seeds, yeah.

-OK.

Now, the good thing about it is you can tell cos it smells

and they sound like they're just about to pop.

So on that point, we put that in there like that

-and you give it what for with a very large hammer.

-There you go.

-Now, then put some oil in...

-Yep.

-..the pan.

Dead easy, this.

Now, we're going to take the skin off the guinea fowl breast.

The reason for that is I want all of those fantastic flavours

to permeate through the meat.

Guinea fowl's a fantastic meat, isn't it, really?

-Oh, it's great. I love it.

-Yeah.

-I love it cos it's...

I don't know, it's just more umptious...

Originally it's from West Africa

and we thank the Portuguese for bringing this over.

You know, there's a lot to thank the Portuguese for, you know?

-They did a lot in the world, didn't they?

-They did.

Like, tempura was Portuguese, vindaloo was Portuguese.

-Oh.

-Football.

-Football.

-It's true.

The great thing about this recipe is everything goes into a blender,

-which is great for me. OK.

-Right, so you want me to peel the ginger?

-Could you do the dish with chicken?

-Yeah, you could.

You could, Jenny, absolutely.

But the good thing about using guinea fowl is, first of all,

it's a little bit exotic, it's a little bit different

but what's great about it, the density of the meat,

and it's really kind of, it's slightly more flavoursome

than a chicken breast.

-And we know our breasts, me and Dave, don't we?

-Oh, aye. Aye.

I'll tell you what, sometimes a guinea fowl,

you take the breasts off the bird but then, if you poach that,

you can use that meat, make fantastic guinea fowl and split pea soup.

I think the thing about guinea fowl is the most important thing

-is you don't overcook it...

-That is very, very important.

-..because it can become quite dry.

-Let's talk price here, boys.

Which is more expensive, the guinea fowl or the chicken breast?

-Now, are we talking good chicken, though?

-Oh...

This is the thing. There actually isn't much difference...

Look at the colour on this.

-..between a good chicken and a guinea fowl.

-Right.

It's like a Geordie lass on the beach, that,

-look at the tan on that.

-Aye, burnt.

-Marvellous.

-Right, OK, there you go. Ginger's gone in there.

-That's great. Right, ginger in, chilli in.

-Yep.

-And then, I love this...

-Do you want these?

-Yes, please. Put those in, as well.

-So this is the mace.

That's mace, white pepper...

-Mace, white pepper, salt.

-And a bit of salt there.

There you go. Tell us a bit about the cardamom.

Now, the cardamom. This is a wonderful thing, the cardamom pod.

We do a great martini with these. They're fantastic.

Now, the little black seeds in the middle of the pod is what you want.

I'll just show you those, if you just break them open.

Now, the problem is when you go to...you get Indian takeaways

and bits and pieces, they leave these in.

-Yeah, why?

-They're awful.

-That irritates me, that.

You just need the little...

What you need is the little black seeds, which those are.

-All right?

-Yep, that's it.

-So, little tiny black seeds.

-And then this little lovely.

-Don't use the husks.

-There you go.

-Don't use the husks.

Straight in again, this is some lovely, lovely yoghurt.

-Whack that in.

-Lid on.

-Stick the top one, James.

You've got mace in there, which is obviously...

-Well, it's the husk of...

-Morecambe Bay, it's famous...

-Potted shrimps.

-Potted shrimps.

-Potted shrimps.

-Now...

-You've got this paste, there you go.

That's the paste, dead simple.

So what we're going to do is we just put that on top

of the guinea fowl breast, like that.

-You want me to pop that in the oven, then?

-Yes, please.

And then it goes straight in the oven, ten minutes,

180 degrees, Bob's your uncle. There's another word for that.

Because it's very hot, in the same pan,

you can reduce the temperature down quite dramatically,

it'd probably take maybe four minutes in there.

-What we're going to do is we're going to ribbon...

-Ribbon.

-Now there's a thing.

-Ribbon.

Take the potato peeler and give it what for over your cucumber.

-So run through the salad.

-So, what we have is, we have...

What's this? Go on, James. Bear with me. Bear with me.

-Carrot.

-Roll with it, dude.

-I'll roll with it.

-Carrot, cucumber.

-Yeah.

Many uses for those.

-Onion.

-Yep.

Joking! Tomato.

And then we've got some, we've got some coconut, some chilli.

What we're going to do is we're going to ribbon all that together,

-chop this nice and fine.

-Do you want me to do that?

-Yes, please, and if you can do the same...

-OK.

..with half of the chilli, please, James.

Now, the dressing, it's got to be nice and light

so we're going to use some palm sugar.

If you haven't got palm sugar, what you can do,

you can use a little bit of, erm, a little bit of honey.

And we're going to do that with some...

-What's this?

-Lemon!

-Yes! Jenny, you're awake.

-I've got my hand up in the air.

-It's amazing!

-I know that one.

-Do you? That's good, that.

-And we're going to just keep it nice and light.

-Right.

So we've got all those lovely textures.

-I'll go check on your guinea fowl.

-A nice fella.

Now, we saw you on our screens just... Yeah, that's all right.

We saw you on our screens just after Christmas,

you came almost, well, back to UK, didn't you, really?

-Yeah.

-You had a little series, a little two-parter.

-It was lovely.

And those people who didn't see it, it's on again this week.

Yes, it is, Monday and Tuesday next week, watch it cos,

-you know, my mother needs a...

-8:30, BBC Two.

Be there or be square.

Just the thing. So, there we go.

Cos you seem to be doing quite a bit of stuff in the UK now,

you're doing this thing, what are you doing this weekend?

Oh, we're going to Brooklands to do a little bit of work

-for the Joey Dunlop Foundation.

-This is bikes, yeah?

This is motorcycles, fantastic, a major, big, big passion of ours.

And we're going to be riding Joey Dunlop's world championship bikes,

which I'm just so excited about, I can't even speak.

-It's just great.

-Can anybody go down there tomorrow?

Yeah, yeah, anybody can go down, come down, see us all, have a crack.

It's an event to celebrate the centenary of motorcycle racing

and Brooklands is where it all started,

so it's a big party and there's lots going on.

We're just going to party, really, and hopefully not trash the bikes.

-Just going to party.

-I hope it doesn't rain.

I've just basically taken the seeds out of the tomato.

They're going to go into your salad with the ribbons of chicken and...

-courgette. Cucumber, sorry.

-Cucumber.

This, you want it just finely chopped, do you?

Yes, please, James. Just half of it finely chopped.

Now, then, we take fresh coconut, fresh coconut,

the reason that we're using fresh coconut is because

desiccated coconut just simply wouldn't work, would it?

-Is there a season for coconut?

-No. Not that I'm aware of.

I'm sure there is in coconut land but...

JENNY LAUGHS

So we chop that nice and fine.

I thought that was an intelligent question.

No, it was an intelligent question,

it was just not an intelligent answer.

-I have no idea, is the answer.

-There must be a coconut season.

-There's got to be.

-They go green and turn and drop on your head.

-Yeah.

-Yeah, cos there's all those deaths!

-The warnings go up on the beach.

-Somebody's walking up the beach,

you get a coconut on your barnet and that's you.

-A lethal weapon.

-Oh, aye. You know, husking a coconut...

-OK. So you want coriander in there, as well?

-Yes, please, James.

If you could chop that, that would be marvellously marvellous.

-That's fine.

-And into this little bowl, our dressing,

which is a lovely thing, sweet-and-sour vibe, yeah?

Try and get palm sugar, if you can,

because it's just such a great flavour.

-I'm awake now. It happens that, with live telly, doesn't it?

-Yes.

You can, "Whoa!"

-Erm...

-There you go.

-Right, now...

What was in that little glass, was that the sugar?

-That's the palm sugar, Jenny.

-Palm sugar.

-Palm sugar.

-Lovely.

-There you go.

-And what is palm sugar?

-It's sugar from the palm!

-Have a look at it. There you go.

It's, what, sugar from a palm, you said?

It's sugar from a palm! I'm being flippant now, I'm sorry, Jenny.

I didn't mean it, really.

-It's from the heart of palm, isn't it?

-Yes, it is.

-There you go.

-Thank you. We'll put a little bit more...

JAMES COUGHS I've got some of that chilli.

-It's quite fudgy.

-Have you got some?

-Yeah.

-Yeah.

-It is, isn't it?

-It's like a caramel.

-It's natural sugar, it's healthy.

I'll just tell you what's in the dressing.

Palm sugar, lemon juice and a bit of olive oil.

I'm glad you know what you're doing, dude.

JAMES COUGHS Sorry, I'm coughing.

I've got some of that chilli. Go on, then.

I tell you what, though, it's better to cough with chilli than,

you know, not. So, just give that a nice little...

Carry on, I'm just going to get a drink of water.

-Are you all right there, mate?

-Yeah, go on, I'm fine.

Erm...

And then, this is the bit I like, hands in it. OK.

-I hope you've washed those hands.

-Of course, madam, how dare you!

-So, yes, we just toss the salad like that.

-OK.

-Stick it on a plate. I'll go get the...

-Great.

And then we put it on a plate in a cheffy sort Geordie fashion,

which is very difficult for me cos I'm neither.

-There we are.

-Got the old guinea fowl.

Oh, look at that, man.

-There we are.

-Do you want that straight on the top?

Yes, please, James, if you wouldn't mind.

-This is cooked nicely, as well.

-Well done. Very nice.

It looks colourful. So, Si, remind us what that dish is again.

That is...

spiced guinea fowl with a coconut and cucumber salad.

-Little bit of seasoning.

-Makes all the difference.

-It certainly does.

-Done.

-Done.

Oh, right. OK. There we go. It was cooked in real-time.

-Yep.

-Over here, Si. There you go.

-There you go, you get to dive in.

-Do we all share this?

-Oh, yes.

-Is this the first time you've tried guinea fowl?

-Do you know, I think it might be.

-Dive in.

See what you think, Jenny, cos...

Let me see if I can tell the difference between this and chicken.

Well, it is slightly different, slightly...

-a little bit of gamey flavour.

-Yeah, a little bit more gamey.

But seriously, don't overcook it if you're doing this.

-Am I going to burn myself with this?

-No, you'll be all right. Yes.

SI LAUGHS

-Good?

-The paste has got a bit of a kick to it, as well.

Yeah, nice kick to the paste, well-seasoned, just nice?

-This is very nice.

-Thank you.

-I congratulate you.

-That's a surprise.

-THEY LAUGH

-Dave, dive in.

-Thank you.

-What do you think, guys? SIMON:

-Fantastic. Really fresh, the salad.

What's that paste like? Did you get any paste, Jenny?

The majority, about 40% of the guinea fowl we eat in the UK

is imported from France and Belgium.

-But it is superb.

-Really good.

-Superb.

So, to paraphrase Si, that was a cornucopia of loveliness.

Right, now it's time for the omelette challenge

and this week, Claus Meyer takes on Bryn Williams

and, apparently, Claus has no idea how to make an omelette

until he came to the studio, which really isn't a good start.

MICHEL: When I met you yesterday, Claus,

you didn't know how to make an omelette.

What? This is the most cooking he's going to do all day.

-He hasn't done anything yet.

-Right, guys, listen.

You know the rules, yeah?

It's a three-egg omelette,

using the ingredients you have in front of you.

I want you to get up on the board here.

Shall we get the clocks on the screens?

Yes? Ready?

-Yep.

-Chefs?

-Yes.

Three, two, one. Go.

Right.

Ooh.

Lots of butter. That's good, you know I like butter.

Bryn, two-handed.

Oh!

Yeah, yeah. Bryn.

You were on 22 seconds.

Excellent.

GONG SOUNDS

-Whoa!

-It's not in yet!

Yeah, yeah.

Claus is listening to me.

I said I wanted an "eggspertly" cooked...

-By the time he's a cook...

-That'll be ready.

LAUGHTER

Right?

What's on after Saturday Kitchen, guys?

James...

Really, well?

-Yeah, that looks like it.

-Yay!

-You know I like mine baveuse.

-I know, baveuse!

Baveuse - a little bit

runny in the middle.

-Try that?

-Maybe not quite that runny.

You know what? I like the smell of the butter.

I love the smell of the butter.

We're going to do it the French way and flip it. Fantastic, Claus.

Looking good.

GONG SOUNDS

Yes!

Yes. That's looking good. Right,

let me have a little taste of that.

Well, it's turned.

Hm.

Oh, that's hot.

That's really well seasoned.

-Bryn, it actually looks like an omelette.

-I didn't season it, did I?

Hmmmm!

-Just waiting for a clip round the ear on that one.

-Bryn, so...

Oh, I'm intrigued.

It's not going on. I know it's not

going on because there's no salt in it.

-Bryn, you were here, 22.

-22.

-24.92 for you.

-Aw!

So you're not in. Does it go in the bin? I don't know how this works.

-Yeah, just chuck it.

-OK, stick it in the bin.

There you go, mate. Claus.

How many seconds? Two minutes?

I'd quite like to make one.

One minute...

8.16.

One minute 8.16.

-Whoa, you're down here, but you're on the board.

-That's good.

You're on the board, sir. That's brilliant.

One "eggscellent" battle for Easter Sunday.

Now, when Hollywood actor Stanley Tucci came to the studio to

face his food heaven or food hell, he was loving lobster,

but would he have to put up with passion fruit? Let's find out.

Right, time to find out whether

Stan will be facing food heaven or food hell.

Food heaven would be lobster, food hell would be passion fruit.

We know that you like food - don't like that one, like this one.

Hopefully, with the help of Gennaro, we've made four...

I don't know what you call these, ravioli...

It's miglia-miglia, it's all right.

Miglia-miglia, he's thought of another name.

Inside two of these is the word heaven and two have the word hell.

-Right.

-Pick your miglia-miglia.

-I'll pick this one.

-You want that one?

-Yes.

Break this open and, hopefully, inside here...

There we go.

-There's a capsule.

-You guys open one of those.

Hopefully, that's... Yes. There's a capsule in here.

-The anticipation.

-It's very complicated.

-Wa-hey!

-Heaven.

Allora!

-There you go.

-Thank God, yes.

-What do the other ones say?

-We can't...

-It's like Christmas.

-Do they all say heaven? No?

-Here.

-All right, fine.

-Happy with that?

-Yeah.

Hopefully, that's... Yes, that's hell, see!

-That's hell. Glad I didn't get it.

-OK. Move the passion fruit out of the way.

First thing we'll do is make our sauce for this.

Hopefully we've got a nice bit of sauce.

We've got some star anise, shallots,

a little bit of tomato and then we'll use some of this fennel.

Then, hopefully, we could do with a lobster, please, as well.

-Francesco, if you could do that.

-I will.

-I'll give you that as soon as.

-A beautiful lobster.

Yum, yum.

Gennaro is going to do me the honour of making the tortellini,

using a bit of the lobster meat, as well.

So going to make a very quick and simple sauce, just to show you.

This is a touch of butter.

Sorry, I'm not going to use any oil for this.

A little bit of butter, in we go with the shallots and fennel.

We've got star anise in there. A bit of tarragon, as well.

This wonderful little bit of tarragon. So the fennel is in there.

Then you take the entire lobster, shells, everything in. White wine.

SIZZLING

Oh!

-Fish stock.

-Yes, yes.

-Cream.

-So it's like a court bouillon, is that it?

-Like a bisquey thing, that kind of stuff.

-Quick, yeah.

There you go, all the shell goes in. Bring that to the boil.

We're going to make that with this lovely sort of courgette.

We'll use these little Parisienne scoops

to make nice little courgettes,

small and large, really, for these ones. I'll pass you these.

Of course, what do you want me to do?

There's no such thing as a free lunch on this show.

No, no, I noticed that, yeah. What's happening over there?

It's a tough lobster. Very tough.

You can cook me those in that pan of boiling water.

-Two minutes and then lift them out.

-Yeah.

We've got the small Parisienne scoop here to make the tiny ones.

-We'll just pop these out.

-They're so pretty.

Just tiny ones, as well, like that.

For anybody that's just waking up, you've missed most of

Saturday Kitchen because we're on a bit earlier.

Stanley is here, we're talking about the book,

film bits and pieces. So many things you're doing at the moment, as well.

-A new film's coming out, one that's quite close to your heart, as well.

-Yes, yes.

Tell us about that that people can look forward to it.

One that I'm directing, a movie called

A Final Portrait about Giacometti with Geoffrey Rush starring.