30/04/2017

0:00:02 > 0:00:04Good morning, I'm Matt Tebbutt, I've got a mouthwatering menu of

0:00:04 > 0:00:07fabulous food lined up for you over the next 90 minutes.

0:00:07 > 0:00:10All you need to do is to sit back and enjoy today's brilliant line-up of Best Bites.

0:00:30 > 0:00:32Welcome to the show.

0:00:32 > 0:00:34Now, I hope you're hungry, because we have top chefs serving

0:00:34 > 0:00:38fantastic food, and a handful of celebrities that all need feeding.

0:00:38 > 0:00:40Coming up on today's show...

0:00:40 > 0:00:42James Martin serves up fillet steak with

0:00:42 > 0:00:45a classic bearnaise and fries for actor William Gaminara.

0:00:45 > 0:00:49Dan Doherty whips up a meatball dish that's sure to get your mouth watering.

0:00:49 > 0:00:52The meatballs are made using a winning combination of pork, salami

0:00:52 > 0:00:56and fennel, which are then topped with a creamy home-made ricotta.

0:00:56 > 0:00:59Glynn Purnell is here with a nostalgic homage to liquorice.

0:00:59 > 0:01:02Roast duck is rolled in liquorice charcoal and served with

0:01:02 > 0:01:05liquorice puree, green beans and tamarind.

0:01:05 > 0:01:08And at the omelette challenge hobs today are Michelin-starred

0:01:08 > 0:01:10chefs Tom Kerridge and Paul Ainsworth.

0:01:10 > 0:01:13And as both chefs already have respectable times,

0:01:13 > 0:01:15it should be a quick one.

0:01:15 > 0:01:19Then over to the godfather of Italian gastronomy, Antonio Carluccio,

0:01:19 > 0:01:22who's here with a perfect starter for your next dinner party.

0:01:22 > 0:01:25He tops a cooked pasta sheet with wild mushroom filling,

0:01:25 > 0:01:26before covering with another sheet.

0:01:26 > 0:01:30He then adds a little more filling and sprinkles over Parmesan.

0:01:30 > 0:01:33And finally, Les Dennis faces his food heaven or his food hell.

0:01:33 > 0:01:35Did he get his food heaven - a trio of creme brulee with

0:01:35 > 0:01:39palmier biscuits - or his food hell - honey-roasted pork belly

0:01:39 > 0:01:42with roasted salmon and sauteed savoy cabbage?

0:01:42 > 0:01:45You can find out what he got at the end of the show.

0:01:45 > 0:01:47But first, it's over to the legendary Michel Roux,

0:01:47 > 0:01:51who is here with the first-ever souffle cooked on Saturday Kitchen.

0:01:51 > 0:01:53- Welcome to the show. - Thank you, thank you very much.

0:01:53 > 0:01:56- Right, what are we cooking, Chef? - Souffle.- Souffle.

0:01:56 > 0:01:58First time we've cooked a souffle on Saturday Kitchen.

0:01:58 > 0:02:01And the first thing to do, obviously, is get it in the oven,

0:02:01 > 0:02:03which we've just done a few minutes ago.

0:02:03 > 0:02:05We will show you how to make this.

0:02:05 > 0:02:07Oh, yes, we are going through the whole procedure.

0:02:07 > 0:02:10- That's enough water.- Do you want me to open the oven for you?

0:02:10 > 0:02:13- Yes, please. Bring them over.- We're putting these in the oven now.

0:02:13 > 0:02:18They need seven to eight minutes for moist and slightly runny.

0:02:18 > 0:02:20Eight to nine for well cooked, but we will cook them...

0:02:20 > 0:02:24This is set about 375 degrees Fahrenheit, that's about 170,

0:02:24 > 0:02:29- 180 degrees centigrade. Hit the start button.- OK, so, ingredients.

0:02:29 > 0:02:33- Yes.- We need to do a roux, so we've got the butter, which I'm using right now.

0:02:33 > 0:02:36The flour, which is going to be...

0:02:36 > 0:02:38What's the secret behind making a good roux?

0:02:38 > 0:02:41- Having a good brother. - Yeah, brother...

0:02:41 > 0:02:42THEY LAUGH

0:02:42 > 0:02:45- Exactly.- Who is called Albert. - Albert.- Yes, Albert.

0:02:45 > 0:02:48No, it is really to have one component to be hot and the other one cold.

0:02:48 > 0:02:52So that means the butter, the roux, the roux is hot,

0:02:52 > 0:02:55- you must have your milk cold.- Right, OK.- Or vice versa.

0:02:55 > 0:02:57- Otherwise you get lumps. - Absolutely right.

0:02:57 > 0:03:01Now, to do the souffle as well, we are going to need grated cheese

0:03:01 > 0:03:05because I am using Gruyere, Comte it could be, even Cheddar.

0:03:05 > 0:03:09But a bit less. And then you butter them all, you're going to separate the eggs.

0:03:09 > 0:03:11You want me to do the eggs? Yeah, I can do that.

0:03:11 > 0:03:14- Now, you want six egg yolks for this and eight egg whites?- Yes, please.

0:03:14 > 0:03:17And then I've got cream and, of course, the haddock,

0:03:17 > 0:03:21- that beautiful haddock.- And you're using the proper smoked haddock.

0:03:21 > 0:03:25Yes, absolutely. And then I'm going to start that in the cream.

0:03:25 > 0:03:27- I'll get the heat up for you there. - Thank you.

0:03:27 > 0:03:29James, this is actually... It's brilliant here,

0:03:29 > 0:03:32we've got a masterclass of souffles.

0:03:32 > 0:03:34I mean, I never thought I'd be sitting here so close...

0:03:34 > 0:03:37I never thought I'd be cracking eggs live on television.

0:03:37 > 0:03:39LAUGHTER

0:03:39 > 0:03:43And not any egg yolk in my white, please, Chef.

0:03:43 > 0:03:46Yes, Chef. Yes, Chef.

0:03:46 > 0:03:49Because that will be really bad news.

0:03:49 > 0:03:55- And we don't want bad news.- No. - We want only good news.- Michel?

0:03:55 > 0:03:58- Yeah, don't worry, I'm getting it out.- The souffle...

0:03:58 > 0:04:01- Now, the way you whisk this... - You've got to whisk it very nicely,

0:04:01 > 0:04:03in the palm of your hand, just like that,

0:04:03 > 0:04:06you see? The body is checking who it was.

0:04:06 > 0:04:09If you don't do your exercise before, it doesn't matter, really.

0:04:09 > 0:04:14- That's the secret. - The milk goes in it. There we are.

0:04:14 > 0:04:17The whisking action almost looks like a Tai Chi move, doesn't it?

0:04:17 > 0:04:19Yes, it's lovely, isn't it?

0:04:19 > 0:04:23So, now, I've got as well some poached eggs, which I will keep.

0:04:23 > 0:04:25- These are the little quail's eggs. - I want to show them because

0:04:25 > 0:04:29the quail's eggs poached on the top of the souffle will be marvellous.

0:04:29 > 0:04:32- We leave that to someone else to do that.- Leave that with me.

0:04:32 > 0:04:33Yes, how kind.

0:04:33 > 0:04:34LAUGHTER

0:04:34 > 0:04:37- OK.- So here we are.

0:04:37 > 0:04:41The mould, the souffle mould? I've got them there.

0:04:41 > 0:04:43We butter them. Grease them.

0:04:45 > 0:04:51- Now, you learnt your trade from your mother, was it?- Mother, then in pastry.

0:04:51 > 0:04:53And then straight into the kitchen.

0:04:53 > 0:04:55Because your passion was, like mine was, was pastry.

0:04:55 > 0:04:58I remember watching yourself and your brother do

0:04:58 > 0:05:00a series as well, a long time ago.

0:05:00 > 0:05:03But I remember cooking that and getting the inspiration for desserts.

0:05:03 > 0:05:06But you've still got the inspiration for desserts now,

0:05:06 > 0:05:08- you're bringing out a new book? - Yes, yes. Pastry.- Yeah.

0:05:08 > 0:05:12Pastry. Savoury. Sweet and savoury.

0:05:12 > 0:05:16There will be a recipe about filo, brioche, pizza,

0:05:16 > 0:05:18lovely pizza. I love pizza.

0:05:18 > 0:05:21- This is coming out in October? - In October.- Yeah.

0:05:21 > 0:05:27120 recipes, plenty of pictures. And good food. Now, here we are.

0:05:27 > 0:05:29Butter the mould.

0:05:29 > 0:05:32Look at that, the bechamel is coming up nicely.

0:05:34 > 0:05:39The fish is going to poach, you need to poach for three or four minutes, no more than that.

0:05:39 > 0:05:42- But you say this is the perfect breakfast dish.- It is.

0:05:42 > 0:05:45- Of course it is.- Get up a little bit early and get a souffle in the oven.

0:05:46 > 0:05:50- It's easy-peasy. Everything is easy in life, isn't it?- Yeah.

0:05:52 > 0:05:55Look, it's ready, boiling, another two, three minutes.

0:05:55 > 0:05:57Now, we put some cheese in there.

0:05:57 > 0:06:01As well as the restaurants, you're constantly busy doing other stuff. Travelling the world.

0:06:01 > 0:06:04I am travelling the world. I'm the ambassador of the world society(!)

0:06:04 > 0:06:06And my son Alain is doing the cooking,

0:06:06 > 0:06:11- so I don't have to do anything any more.- Just travel the world.

0:06:11 > 0:06:14But, I mean, you mention travelling, you've just come back from Dubai.

0:06:14 > 0:06:17- Because another thing that you're hugely passionate about... - Aha, thank you, Chef.

0:06:17 > 0:06:22Something you're hugely passionate about is the scholarship that you

0:06:22 > 0:06:25- opened about 25 years ago. - Yes, 25 years ago.

0:06:25 > 0:06:27And I took most of them.

0:06:27 > 0:06:29We were 20 - 12, the judges,

0:06:29 > 0:06:32two people from the press, the media -

0:06:32 > 0:06:34and we did a fantastic study tour.

0:06:34 > 0:06:38Really fantastic. 25 years we've been running the scholarship.

0:06:38 > 0:06:43- And this is a famous competition. - Very important timing. Oh, yes.

0:06:43 > 0:06:45- In we go with the egg yolks. - Absolutely.

0:06:45 > 0:06:49- We don't need that any more.- So we've lined the souffle moulds with butter.- Absolutely right.

0:06:49 > 0:06:54- A bit of the Gruyere.- Yes. Now we are ready. I want...

0:06:54 > 0:06:57- Can you snip a bit of dill? - Yes, a little bit of dill, Chef.

0:06:57 > 0:07:00And we've got some fish there, which have been poached.

0:07:00 > 0:07:02To go back to the scholar,

0:07:02 > 0:07:03the first scholar we had,

0:07:03 > 0:07:05you know, he's marvellous.

0:07:05 > 0:07:08I mean, he was 22 and he is now 46, I believe.

0:07:08 > 0:07:11Andrew Fairlie for the Gleneagles Hotel.

0:07:11 > 0:07:13And he's got two stars, Michelin,

0:07:13 > 0:07:16and I think it's lovely to see those young people

0:07:16 > 0:07:18when they have been doing marvellous work.

0:07:18 > 0:07:21But most of the chefs that you've put through the scholarship

0:07:21 > 0:07:23- have gone on to get Michelin stars. - Yes.

0:07:23 > 0:07:26Having their own restaurants, travelling around the world,

0:07:26 > 0:07:28but mainly staying in the UK,

0:07:28 > 0:07:32and helping, as you said, the cooking to move forward.

0:07:32 > 0:07:34- Right, the egg whites have gone in. - Yes, with the dill.

0:07:34 > 0:07:36- Thank you very much.- Dill gone in. - Perfect. The cheese.

0:07:36 > 0:07:38- Cheese, Chef.- Very quickly, please.

0:07:38 > 0:07:41- Thank you, James.- Yes, Chef. - I can see you haven't changed.

0:07:41 > 0:07:43- You haven't lost any of your skill. - LAUGHTER

0:07:43 > 0:07:46- Because you have got a style as well.- Oh, I've got a style.

0:07:46 > 0:07:48It's very important to think about that.

0:07:48 > 0:07:51So, where do we go? We go half of the mould, you see?

0:07:51 > 0:07:52Half of the mould.

0:07:52 > 0:07:54Is there any other fish you'd recommend to go in there, Michel?

0:07:54 > 0:07:57- Yes, we can use smoked trout as well.- Smoked trout?

0:07:57 > 0:07:59Which is perfect, but smoked haddock is one of the best fish.

0:07:59 > 0:08:01And there we go.

0:08:01 > 0:08:03So, the smoked fish goes in the middle,

0:08:03 > 0:08:05which has been lightly poached in cream.

0:08:05 > 0:08:07Look at that. Beautiful.

0:08:07 > 0:08:10- You've got to be careful not to have any bones in it.- Yes.

0:08:10 > 0:08:11That's very important

0:08:11 > 0:08:14because you don't want to go to the hospital during breakfast.

0:08:14 > 0:08:17- Huh? So, here we are.- OK.

0:08:17 > 0:08:20So, now a bit more on the top.

0:08:20 > 0:08:22Look at Nick. He's sat there like a child at school.

0:08:22 > 0:08:25I'm quite inspired. I was just thinking,

0:08:25 > 0:08:27I wonder if you could touch a little bit of white miso into a souffle

0:08:27 > 0:08:30- instead of the cheese. - You can, you can. I've tried them.

0:08:30 > 0:08:32- I've tried them. No, I haven't. - LAUGHTER

0:08:32 > 0:08:35- How about I meet you next week...? - But I will now.

0:08:35 > 0:08:37I'll meet you next week, we can try.

0:08:37 > 0:08:38- Get the knife.- Yes.

0:08:38 > 0:08:41Smooth the surface. Look at that.

0:08:41 > 0:08:43Do you always cooked a souffle in a bain-marie?

0:08:43 > 0:08:45It's better because, I tell you what,

0:08:45 > 0:08:47it will stay moister, in my opinion.

0:08:47 > 0:08:49- Now, we've got enough for four.- OK.

0:08:49 > 0:08:51But we are only two, you and I.

0:08:51 > 0:08:55- We're not going to share it with them.- No, exactly.- No way. No way.

0:08:55 > 0:08:58- Whatever you want to do, Chef. - So, we are ready.

0:08:58 > 0:09:00We've got some boiling water, I believe.

0:09:00 > 0:09:02So that's going to go in a minute.

0:09:02 > 0:09:04- Have we got another couple of minutes?- Yeah.

0:09:04 > 0:09:06- So we can talk about the souffle. - Yes. Fire away.

0:09:06 > 0:09:09- You know what is my favourite souffle?- What's that?

0:09:09 > 0:09:12- Well, chocolate souffle. - Chocolate?

0:09:12 > 0:09:14But you don't like the chocolate, so I have decided to do that.

0:09:14 > 0:09:17The perfect chocolate souffle, do you use egg yolk and chocolate?

0:09:17 > 0:09:20- Yes.- Just egg yolks, chocolate and whipped egg whites?- Yes.

0:09:20 > 0:09:23Avoid to do a bechamel or patissiere.

0:09:23 > 0:09:26Because the chocolate itself has got body so it's lovely.

0:09:26 > 0:09:29So it's basically just chocolate, the egg yolks and the egg whites.

0:09:29 > 0:09:32Absolutely. Now, you've poached those lovely little eggs.

0:09:32 > 0:09:34- Yes, they're ready, Chef. - They're beautiful. Lovely.

0:09:34 > 0:09:37- That can go in there.- So, we can go? - Yes, we can go.- OK. Good, good.

0:09:37 > 0:09:41- Have we got a plate to plate our souffle?- I'll get that.

0:09:41 > 0:09:43- Thank you very much.- Sorry, Chef. - No, no, not at all.

0:09:43 > 0:09:46- And we've got a few little sprigs for presentation.- We've got sprigs.

0:09:46 > 0:09:48Lovely. So, we go to the oven. Are we all right?

0:09:48 > 0:09:51- We can go to the oven, yeah. - Excellent.

0:09:51 > 0:09:53- OK.- Pop it in there, Chef.

0:09:53 > 0:09:56Good. And can we get out the one we just cooked?

0:09:56 > 0:09:58- I will carry that one over. - That's it.

0:09:58 > 0:10:01- Hopefully.- Hopefully. - ALARM BEEPS

0:10:01 > 0:10:03- Look at that!- Timing!

0:10:03 > 0:10:05- Look at the timing, guys.- Oh, look at these!- I mean, I love it.

0:10:05 > 0:10:08What do you do to push the button? The right or left?

0:10:08 > 0:10:11- Just throw it out of the way. - There, that's it.

0:10:12 > 0:10:16- Now, this one is the one I like. - ALARM CONTINUES BEEPING

0:10:16 > 0:10:18BANGING AND LAUGHTER

0:10:18 > 0:10:20ALARM CONTINUES

0:10:20 > 0:10:23That's lovely. Is that what you do when you want to get rid of them?

0:10:23 > 0:10:26- Put it in the water.- Good Lord. - ALARM STOPS

0:10:26 > 0:10:29Let me get that there. There.

0:10:29 > 0:10:32- There you go. - Little soft-poached eggs. Lovely.

0:10:32 > 0:10:34And a sprig of... Oh, look at that.

0:10:34 > 0:10:37- Poached egg.- Poached eggs. - And a clock.

0:10:37 > 0:10:39Do you want the two souffles served or one is enough?

0:10:39 > 0:10:41Whatever you want to do, Chef.

0:10:41 > 0:10:42- It's all right.- Happy with that?

0:10:42 > 0:10:45Happy with that. That's it.

0:10:46 > 0:10:49- Voila. Look at that.- Michel, reminder us what that dish is again.

0:10:49 > 0:10:52You want it to be said?

0:10:52 > 0:10:54Smoked haddock souffle.

0:10:54 > 0:10:57- Cooked by the legend. - And look at that, lightly moving.

0:10:57 > 0:10:58If you like it more cooked,

0:10:58 > 0:11:01leave it another two minutes and it rises even better.

0:11:01 > 0:11:04- I'm happy with that. Just leave it at that.- Simple as that. Good. OK.

0:11:08 > 0:11:12- Right, Michel, come over here. - Good.- You get a souffle.

0:11:12 > 0:11:16- There you go, Hugh.- Is that for me? - Yeah, that's for you.

0:11:16 > 0:11:18Does it come with a timer as well?

0:11:18 > 0:11:21- THEY LAUGH - I don't know how to stop it.

0:11:21 > 0:11:23- Dive in, tell us what you think. - Wow.

0:11:23 > 0:11:25You will find the middle slightly runny, as I said.

0:11:25 > 0:11:27Seven or eight minutes, slightly runny.

0:11:27 > 0:11:29- One or two minutes more... - But like you said,

0:11:29 > 0:11:32you could do it with smoked haddock, smoked trout, smoked salmon...

0:11:32 > 0:11:35- Yes, absolutely.- Oh, forget the oysters, I'm in heaven already.

0:11:35 > 0:11:37- LAUGHTER - This is extraordinary.

0:11:37 > 0:11:40It's so light and none of the flavours are overpowering it

0:11:40 > 0:11:42which is just sensational.

0:11:42 > 0:11:45- Oh, gosh. You can't have any. - LAUGHTER

0:11:45 > 0:11:46You've got to pass it down.

0:11:46 > 0:11:49- No, no. What you mean, I've got pass it down?- Pass it down.

0:11:49 > 0:11:51Mm, fantastic.

0:11:51 > 0:11:53You know why I'm putting little eggs on the top?

0:11:53 > 0:11:56Because when you burst the egg, the yolk goes in the souffle.

0:11:56 > 0:12:00You see, I was too polite to break the egg.

0:12:00 > 0:12:05- Little quail's eggs on the top. - Mmm, it's really nice.

0:12:05 > 0:12:08- What do you reckon?- Really nice.

0:12:08 > 0:12:10- Sensational. What more can I say? - LAUGHTER

0:12:15 > 0:12:17Now, if you want to learn how to make a souffle,

0:12:17 > 0:12:18that is the man to learn from.

0:12:18 > 0:12:22Coming up, James cooks fillet steak with a classic bearnaise and fries

0:12:22 > 0:12:23for William Gaminara,

0:12:23 > 0:12:25but first it's over to Rick Stein who is on the trail

0:12:25 > 0:12:28of the great British steak-and-kidney pudding.

0:12:37 > 0:12:41This pyramid here is the tomb of Mad Jack Fuller,

0:12:41 > 0:12:44who weighed 22st when he died.

0:12:44 > 0:12:48And rumour has it that he was interred sitting at a table

0:12:48 > 0:12:50with a meal in front of him,

0:12:50 > 0:12:52a bottle of claret within arm's reach,

0:12:52 > 0:12:55wearing dinner clothes and a top hat.

0:12:55 > 0:12:59He was obviously well loved cos there's a poem written about him

0:12:59 > 0:13:02which says, "May his soul rest in peace

0:13:02 > 0:13:05"or travel happily over elysian fields,

0:13:05 > 0:13:07"for in Sussex, he was a good man."

0:13:09 > 0:13:13Another reason why Mad Jack grew so large could be that

0:13:13 > 0:13:14Mrs Beeton first discovered

0:13:14 > 0:13:18the recipe for steak-and-kidney pudding in this county.

0:13:18 > 0:13:23And it was probably made using the meat from these Sussex Red cattle.

0:13:23 > 0:13:25Finding rare breeds is one thing,

0:13:25 > 0:13:28but being able to buy the meat from a butcher

0:13:28 > 0:13:31who gets it straight from the farm is a joy.

0:13:31 > 0:13:35Jamie Wickens' shop is tucked away on the edge of Winchelsea.

0:13:35 > 0:13:38All of his meat is local - the lamb is from Romney Marsh.

0:13:38 > 0:13:40But it's the beef that excites me.

0:13:40 > 0:13:42Just look at that marbling!

0:13:42 > 0:13:48I've a real passion for the native breeds.

0:13:48 > 0:13:50Wherever you are in the country,

0:13:50 > 0:13:53you should support the farming community around you

0:13:53 > 0:13:56because there's plenty of good products out there,

0:13:56 > 0:13:58all to be utilised.

0:13:58 > 0:14:00Yeah. And you should do it more often.

0:14:00 > 0:14:04Did you know that the very first recipe for steak-and-kidney pudding

0:14:04 > 0:14:07- actually came from Sussex?- I do now!

0:14:07 > 0:14:08THEY LAUGH

0:14:08 > 0:14:12So, what's the secret of a great steak-and-kidney pudding?

0:14:12 > 0:14:17Well, I think just steak and ox kidneys, a bit of thyme,

0:14:17 > 0:14:21onion, stock, salt, pepper, and that's about it.

0:14:21 > 0:14:24I mean, lots of people like to add bits and bobs,

0:14:24 > 0:14:27Worcester sauce, and they like to really hard-fry the meat

0:14:27 > 0:14:31and make it all dark, but I think it's all about subtlety,

0:14:31 > 0:14:35and just putting everything in the pudding and leaving it to cook

0:14:35 > 0:14:38very gently, to steam away for about four hours.

0:14:38 > 0:14:41So, first of all, the pastry for the pudding,

0:14:41 > 0:14:44and it's got to be suet pastry, of course.

0:14:44 > 0:14:48So, you take self-raising flour, and sieve it through a sieve

0:14:48 > 0:14:50into a large bowl with some salt.

0:14:50 > 0:14:54Then you add the suet, and it can be prepared suet, of course,

0:14:54 > 0:14:56and then you add water,

0:14:56 > 0:14:58and stir it together with a wooden spoon

0:14:58 > 0:15:00till it all collects together.

0:15:02 > 0:15:03Then you get your hands in,

0:15:03 > 0:15:06and you can speedily see whether it's a bit on the dry side.

0:15:06 > 0:15:09Maybe you need to add a little bit more water.

0:15:09 > 0:15:14Work it all together, then out onto a lightly floured board.

0:15:14 > 0:15:16And what I like to use here is marble.

0:15:16 > 0:15:20It's much the best surface for making any sort of pastry.

0:15:20 > 0:15:23And then roll it out into a large disc,

0:15:23 > 0:15:26about 12, 14 inches in diameter.

0:15:26 > 0:15:28Now, then, to get it to fit in easily,

0:15:28 > 0:15:31just cut a quarter of the pastry away

0:15:31 > 0:15:33so you've got, like, a three-quarter piece,

0:15:33 > 0:15:36and then fold those three quarters over,

0:15:36 > 0:15:41just put the point in the centre of the buttered pudding basin,

0:15:41 > 0:15:42and just ease it out, round.

0:15:44 > 0:15:48I'm using rump steak here, and kidneys, and the ratio is about

0:15:48 > 0:15:51three-quarters steak to one-quarter kidneys.

0:15:51 > 0:15:54Next, I've added two chopped onions and some thyme -

0:15:54 > 0:15:59that's very important to me - and lots of parsley and some flour.

0:15:59 > 0:16:03Now, the flour is just to thicken the sauce slightly at the end.

0:16:03 > 0:16:04And finally, the seasoning.

0:16:04 > 0:16:08Salt and so much black pepper - I go mad in a steak-and-kidney pudding

0:16:08 > 0:16:12with black pepper, but I love that heat that comes out in the dish.

0:16:12 > 0:16:16And really, it's as simple as that. It's the glory of British cooking.

0:16:16 > 0:16:20Why bother to make it more difficult when it tastes so perfect as it is?

0:16:20 > 0:16:25And now beef stock - about a pint of that - and just brush the top

0:16:25 > 0:16:29of the suet pastry with water, and on goes the lid.

0:16:29 > 0:16:31I like covering my pudding in a tea towel.

0:16:31 > 0:16:34You can use foil, but the traditional look

0:16:34 > 0:16:38of the pudding steaming away fills me with anticipation.

0:16:38 > 0:16:42Put it gently inside that big saucepan,

0:16:42 > 0:16:46put a lid on the top, and leave it for four hours, but as I said,

0:16:46 > 0:16:49check it about every half an hour to an hour, just to make sure

0:16:49 > 0:16:52there's enough water in there and it's not boiling dry.

0:16:52 > 0:16:54And that's it.

0:16:56 > 0:17:01After about three to four hours of gentle steaming, you lift it out...

0:17:01 > 0:17:03and notice how the top is all domed up.

0:17:04 > 0:17:07The joy of steak-and-kidney pudding is when you dig that spoon

0:17:07 > 0:17:10into the top of the pudding and lift out a wedge

0:17:10 > 0:17:12and smell the aroma

0:17:12 > 0:17:16and see the long, slow-cooked meat and onions underneath.

0:17:16 > 0:17:18And what to drink with it?

0:17:18 > 0:17:21Well, it was made for old claret.

0:17:21 > 0:17:24And brussels sprouts. It's got to be -

0:17:24 > 0:17:28no other vegetable goes so well - and just some boiled potatoes.

0:17:34 > 0:17:38'I came here to Stone House Manor in the village of Rushlake Green

0:17:38 > 0:17:41'because...well, it's where I'm staying tonight,

0:17:41 > 0:17:44'and Jane Dunn, who runs it, is a first-class cook.'

0:17:44 > 0:17:46Come on, Chalky.

0:17:46 > 0:17:50'Now, if it ain't in her walled garden, it's not on the menu.'

0:17:52 > 0:17:54Oh, that's verbena, isn't it?

0:17:54 > 0:17:57That's Verbena, which is wonderful for teas,

0:17:57 > 0:17:59and I put it sometimes with sole.

0:17:59 > 0:18:03- Shouldn't be telling you this! - You can! You know?- Yes.

0:18:03 > 0:18:07Cos it's absolutely delicious, it has a really good, lemony taste.

0:18:07 > 0:18:10- Makes jolly nice ice cream, actually.- I should think wonderful.

0:18:10 > 0:18:11Really does.

0:18:11 > 0:18:14It must give a whole sort of different dimension to cooking,

0:18:14 > 0:18:17to have a garden like this and to be able to draw...

0:18:17 > 0:18:20Well, just think of it - in the evening when you're cooking,

0:18:20 > 0:18:23if you've forgotten something, you can rush out, get a herb or two

0:18:23 > 0:18:26and put herbs on the plate to make things...

0:18:26 > 0:18:29People look at things like nasturtiums and say,

0:18:29 > 0:18:32"Good heavens, you can't eat that." But they do!

0:18:32 > 0:18:35I mean, that soup we had last night, the parsley soup, I mean,

0:18:35 > 0:18:38who would have thought of making a soup out of parsley?

0:18:38 > 0:18:39I mean, it was lovely.

0:18:39 > 0:18:42Well, it's just, when you have all these people to stay,

0:18:42 > 0:18:46and they want soup every night - Americans are mad on soup -

0:18:46 > 0:18:49and you've just got to dream up kind of, you know, new soups,

0:18:49 > 0:18:51so I went into the garden, saw the parsley, thought,

0:18:51 > 0:18:53"Well, let's try it!"

0:18:53 > 0:18:58- So, it's not an old traditional recipe?- I suspect it probably is.

0:19:01 > 0:19:03You just roughly chop the parsley,

0:19:03 > 0:19:06and you use the stalks as well in the soup.

0:19:06 > 0:19:09Take an ounce or two of butter and melt it on a medium heat.

0:19:09 > 0:19:12Then throw in the parsley and some chopped leeks,

0:19:12 > 0:19:15and as we so often in the trade say, sweat the vegetables,

0:19:15 > 0:19:18which means gently fry them without colour.

0:19:18 > 0:19:20Now add some potatoes.

0:19:20 > 0:19:24They're going to thicken the soup and add flavour and, finally,

0:19:24 > 0:19:27some stock - just some light chicken stock.

0:19:27 > 0:19:30Bring the soup to the boil and leave it to simmer,

0:19:30 > 0:19:33and that will give you time to make the chive cream.

0:19:33 > 0:19:37Just chop up some chives finely and whisk a little cream,

0:19:37 > 0:19:39and just fold the two together.

0:19:39 > 0:19:42Now, I've kept a handful of parsley leaves back,

0:19:42 > 0:19:44and I'm going to add them just at the last minute

0:19:44 > 0:19:46before I liquidise everything.

0:19:46 > 0:19:50That simply gives a super fresh, bright, deep-green colour.

0:19:50 > 0:19:52I turn on the machine, blend quickly

0:19:52 > 0:19:55and pour the soup back into the saucepan.

0:19:55 > 0:19:59You don't need to sieve it - there's no stalky bits to take out.

0:19:59 > 0:20:01Add a little double cream,

0:20:01 > 0:20:04season with salt and freshly ground black pepper, and serve.

0:20:04 > 0:20:06What could be easier?

0:20:06 > 0:20:10And add that tablespoon of chive cream right at the end.

0:20:15 > 0:20:19And that parsley soup would be great on a cold and windy day like today.

0:20:19 > 0:20:21Now, for this week's masterclass,

0:20:21 > 0:20:24I thought I'd address one of those ingredients we get a lot of letters

0:20:24 > 0:20:26about, to be honest - the potato, and which variety goes with which.

0:20:26 > 0:20:28So, I thought, seeing as Sean's over here,

0:20:28 > 0:20:31we're bringing over some Jersey Royal potatoes as well.

0:20:31 > 0:20:33But we start off over here with the larger ones.

0:20:33 > 0:20:35Now, King Edwards - I've labelled these cos it's easier

0:20:35 > 0:20:38for you as well - King Edwards, chips, mash, roast,

0:20:38 > 0:20:41all-purpose potatoes, I think, particularly if you're going

0:20:41 > 0:20:43to use these for roast potatoes, they're fantastic for it.

0:20:43 > 0:20:45Remember, boiling salted water, take it out,

0:20:45 > 0:20:48literally shake the pan once you've drained them off, then roast them

0:20:48 > 0:20:50over a little bit of oil or some duck fat, that kind of stuff.

0:20:50 > 0:20:53Rooster potatoes - I would wait probably about another month

0:20:53 > 0:20:57for these before I start turning them into chips and bits and pieces,

0:20:57 > 0:21:00but they're also very good for mash and roast.

0:21:00 > 0:21:04Any potato that's good for baking is very, very good for mashed potato,

0:21:04 > 0:21:07cos it's that floury sort of thing that we need.

0:21:07 > 0:21:09Desiree, which we've got - general all-purpose potatoes,

0:21:09 > 0:21:11good for everything, really, this one.

0:21:11 > 0:21:13Great for gratin dauphinois, as well,

0:21:13 > 0:21:15because it actually sticks together just a little bit.

0:21:15 > 0:21:18Maris Pipers - another all-purpose one, baking, boiling,

0:21:18 > 0:21:22mashed potatoes, a great one if you're going to do mashed potato,

0:21:22 > 0:21:25this is the one, really, I would look for, as well.

0:21:25 > 0:21:26Anya potatoes.

0:21:26 > 0:21:29These are great for salads, and we talked about Jersey Royal potatoes.

0:21:29 > 0:21:31When Jerseys are not in season, these are a good one to go for.

0:21:31 > 0:21:33They've got a slight nutty flavour to them,

0:21:33 > 0:21:36and if you boil them and let them go cold, they're brilliant

0:21:36 > 0:21:38if you fry them off, a bit like the potatoes that were left over from

0:21:38 > 0:21:41Sunday roast that your mother would fry off in the morning.

0:21:41 > 0:21:43Well, that was probably me... with butter over the top.

0:21:43 > 0:21:46But with a little bit of garlic and rosemary, these are wonderful,

0:21:46 > 0:21:48wonderful things, and things to look for, as well.

0:21:48 > 0:21:51New potatoes - slightly early in the season for these ones,

0:21:51 > 0:21:53these are called early crop new potatoes,

0:21:53 > 0:21:55great in salads and boiled, just simply, as we do,

0:21:55 > 0:21:58but of course, this time of year, we really don't want to be talking

0:21:58 > 0:22:01about that, it's a bit of an insult round here, isn't it, that one?

0:22:01 > 0:22:03You want to be talking about these ones - Jersey Royal potatoes.

0:22:03 > 0:22:06Try and leave the skins on where possible - just wash them.

0:22:06 > 0:22:09Don't scrape them, because if you scratch the skins off, I think

0:22:09 > 0:22:12you lose a lot of the flavour as well, so keep them like that.

0:22:12 > 0:22:14So, for this one, I thought I'd use one of each, really,

0:22:14 > 0:22:17and we'll find out which potato has good chips for this one.

0:22:17 > 0:22:20I'm going to do steak, chips and bearnaise sauce,

0:22:20 > 0:22:21so those are your...

0:22:21 > 0:22:23basically seven potatoes we've gone through there.

0:22:23 > 0:22:26There are loads more around in the supermarkets as well.

0:22:26 > 0:22:28I'm going to do, basically, a steak and chips

0:22:28 > 0:22:30with a little bearnaise sauce to go with it,

0:22:30 > 0:22:32so we'll slice these through.

0:22:32 > 0:22:35I'm actually going to leave the skins on these ones as well.

0:22:35 > 0:22:37Which is the best for roasting? Are those good for roasting?

0:22:37 > 0:22:40Well, personally, out of all of them,

0:22:40 > 0:22:43- I would use the King Edwards for roasting.- Right.- That would be my...

0:22:43 > 0:22:44- I don't know...- King Edward, yeah.

0:22:44 > 0:22:47Do you put fat on them or do you just put them straight in the oven?

0:22:47 > 0:22:50No, I would basically chop them up into decent sort of pieces,

0:22:50 > 0:22:53I would put them in a pan, cold water, with salt,

0:22:53 > 0:22:55I'd bring them to the boil, and then I cook them

0:22:55 > 0:22:57for no more than about a minute or two,

0:22:57 > 0:22:59and then basically drain them off,

0:22:59 > 0:23:02and then put them back in the pan, and just shake them with the lid on,

0:23:02 > 0:23:05and that will just break the outside of the potatoes, and then,

0:23:05 > 0:23:07in a tray, with, erm...

0:23:08 > 0:23:11..hot fat, goose fat or dripping or oil or something like that,

0:23:11 > 0:23:14and then they roast in the oven, but that's how I do it,

0:23:14 > 0:23:16so parboil them first of all. We're going to serve that with steak.

0:23:16 > 0:23:18I'm going to get this on first of all,

0:23:18 > 0:23:20cos I don't exactly know how you want your steak.

0:23:20 > 0:23:24Hopefully it's not well done, cos if it's well done, we've had it!

0:23:24 > 0:23:27- How do you want it? - Medium rare would be good.

0:23:27 > 0:23:29Medium rare - sounds good to me.

0:23:29 > 0:23:32Little bit of oil in the pan, touch of salt... I'm going to get that...

0:23:32 > 0:23:36I've heard stories of chefs sneering quietly in the kitchen

0:23:36 > 0:23:38when orders come through for well-done steaks.

0:23:38 > 0:23:41Doesn't bother me in the slightest, you can have whatever you want.

0:23:41 > 0:23:43It would have just been cut a lot thinner if you wanted

0:23:43 > 0:23:45- a well-done steak. - I'd agree with that.- Yeah.

0:23:45 > 0:23:48So, first of all, I mean, congratulations on Silent witness,

0:23:48 > 0:23:50because ten years you've been in the show.

0:23:50 > 0:23:52Can't believe it's been running since 1996.

0:23:52 > 0:23:56Yes, I mean, I didn't join it till it had been going about four years.

0:23:56 > 0:24:01- Yeah.- So in those days, Amanda Burton was the kind of...

0:24:01 > 0:24:06single regular in it, and I think she felt she needed a bit of help.

0:24:06 > 0:24:12It's a big show to sustain on your own, so Tom Ward and I joined

0:24:12 > 0:24:14at that point and were her kind of sidekicks,

0:24:14 > 0:24:18and then eventually, after a short while, she left, and we stayed on.

0:24:18 > 0:24:22But do you think the base of it and the success of it is based on

0:24:22 > 0:24:25the large characters in the cast, but quite a small cast?

0:24:25 > 0:24:27- There's only three main characters. - Yeah.

0:24:27 > 0:24:32There's only three regular characters, but I think, really...

0:24:33 > 0:24:35..the secret of it is...

0:24:35 > 0:24:37like all crime stories, people love a puzzle,

0:24:37 > 0:24:40they love a mystery, and they love trying to work out, you know,

0:24:40 > 0:24:43what the mystery is, and getting ahead of the people who are

0:24:43 > 0:24:46supposed to be working it out, and the thing they've always...

0:24:46 > 0:24:49Cos the show has changed quite a lot over those ten years,

0:24:49 > 0:24:54it's evolved slowly, and you notice it more if you go back and watch

0:24:54 > 0:24:56one of the old episodes now, it really is a very different animal.

0:24:56 > 0:24:58It is, cos, I mean, it's a lot darker,

0:24:58 > 0:25:00the storylines are a lot darker, and...

0:25:00 > 0:25:02Yes, I think that's probably true.

0:25:02 > 0:25:04From my end of things, we never quite know,

0:25:04 > 0:25:08cos when you see it on the page, it always looks pretty gruesome,

0:25:08 > 0:25:10there are always pretty nasty things happening.

0:25:10 > 0:25:13But you never quite know what's going to be shown,

0:25:13 > 0:25:15how much is going to be lost in the edit.

0:25:15 > 0:25:18So it's always a bit of a surprise for me,

0:25:18 > 0:25:21when I watch it back, as to how gruesome it is or not.

0:25:21 > 0:25:26- Yeah.- But it has changed over the ten years, and I think, still,

0:25:26 > 0:25:32the thing that they've hung on to is the fact that this idea,

0:25:32 > 0:25:34this dead body can produce the secret,

0:25:34 > 0:25:37the answer to whatever the crime happens to be in any given week.

0:25:37 > 0:25:41Cos you must have an advantage cos your family are in...

0:25:41 > 0:25:44Not in the trade, but medical trade, anyway.

0:25:44 > 0:25:49They are, yes. My mother is a doctor and my sister is a doctor.

0:25:49 > 0:25:51Do you still phone them up for advice?

0:25:51 > 0:25:53Well, I phone my sister sometimes,

0:25:53 > 0:25:56cos we have to say some very long words on occasions.

0:25:56 > 0:25:59So I phone her up and say, "How the hell do you say this?"

0:25:59 > 0:26:00She's pretty good on that.

0:26:00 > 0:26:02It must've helped, of course,

0:26:02 > 0:26:04cos you did three years of Casualty as well before this.

0:26:04 > 0:26:06I did a stint on Casualty, certainly.

0:26:06 > 0:26:08But that was quite a while ago.

0:26:08 > 0:26:13But there was a point a while ago when I realised I'd played

0:26:13 > 0:26:17on stage, on the radio and on television

0:26:17 > 0:26:19nine doctors in a row.

0:26:19 > 0:26:22You mentioned radio, cos we learned something today,

0:26:22 > 0:26:25- the guys over there - The Archers.- Ah, yeah!

0:26:25 > 0:26:27We knew what it was, but didn't know what it was.

0:26:27 > 0:26:30- You'd kind of vaguely heard of it. - But never listened to it!

0:26:30 > 0:26:32But you were a part of it as well.

0:26:32 > 0:26:34I was, yes, I was a doctor in that as well.

0:26:34 > 0:26:37That must be about... I can't remember.

0:26:37 > 0:26:39About ten years ago, I should think.

0:26:39 > 0:26:41Before all this, travel was a big thing.

0:26:41 > 0:26:44You mentioned South Africa, you got influences with the coconut

0:26:44 > 0:26:46in the food heaven, that kind of stuff.

0:26:46 > 0:26:48But it wasn't a conventional start for you, was it,

0:26:48 > 0:26:50in terms of the acting career at the very beginning?

0:26:50 > 0:26:53Well, no. I didn't...

0:26:53 > 0:26:58I did languages. I did French and German when I was at university.

0:26:58 > 0:27:01But what is the connection with Hong Kong and that kind of thing?

0:27:01 > 0:27:06I then got a job in Hong Kong working with a theatre company

0:27:06 > 0:27:11that was half Chinese and half English.

0:27:11 > 0:27:15So there were six British actors and six Chinese actors,

0:27:15 > 0:27:17and we lived in Hong Kong for six months

0:27:17 > 0:27:20and we used to do three plays in Chinese

0:27:20 > 0:27:21and three plays in English.

0:27:21 > 0:27:23And for the English plays, obviously,

0:27:23 > 0:27:25the British actors took the lead parts,

0:27:25 > 0:27:28and for the Chinese plays, the Chinese actors took the big parts.

0:27:28 > 0:27:33But we still had a few lines, which we had to do in Cantonese.

0:27:33 > 0:27:34So we'd learn...

0:27:34 > 0:27:36It's a very difficult language, Cantonese, cos it's tonal.

0:27:36 > 0:27:39- I'm sure it is! - So you if say "pong",

0:27:39 > 0:27:41it's different from "PONG!" or "pong" -

0:27:41 > 0:27:42they mean different things.

0:27:42 > 0:27:44So you had to get it right.

0:27:44 > 0:27:48And occasionally, you'd learn your lines parrot fashion,

0:27:48 > 0:27:50and if you got it wrong, the audience told you very fast.

0:27:50 > 0:27:52- Oh, do they?- Yeah.

0:27:52 > 0:27:53Right, what we're going to do

0:27:53 > 0:27:56is just run through the little bearnaise sauce we've got in here.

0:27:56 > 0:27:58It's basically just chopped...

0:27:58 > 0:28:00I actually keep the pieces of chopped raw onion,

0:28:00 > 0:28:02chopped shallot in here.

0:28:02 > 0:28:05We've got tarragon, got a bit of tarragon vinegar in here,

0:28:05 > 0:28:06just to give it a little bit of a kick.

0:28:06 > 0:28:08This is a hollandaise with egg yolks

0:28:08 > 0:28:12and sort of melted cooled butter in there.

0:28:12 > 0:28:13A bit of salt.

0:28:13 > 0:28:15A bit of black pepper.

0:28:15 > 0:28:18The steaks, in the oven, cooking medium rare.

0:28:18 > 0:28:21The chips...are about a minute away.

0:28:22 > 0:28:23Oh, that is not bad. There you go.

0:28:23 > 0:28:26Don't be scared to put steak in the oven.

0:28:26 > 0:28:27A lot of people, when they're doing this,

0:28:27 > 0:28:30will just literally try and cook it all the way through,

0:28:30 > 0:28:32particularly if the steaks are a lot thicker.

0:28:32 > 0:28:36The idea is, a lot of chefs in the restaurants and everything,

0:28:36 > 0:28:38what we do is we just basically pop them in the oven

0:28:38 > 0:28:42and treat them like a little mini roast joint, really, with this one.

0:28:42 > 0:28:44Finish it off, of course, with a little bit of butter.

0:28:44 > 0:28:47So, what can we look forward to on Silent Witness coming up?

0:28:47 > 0:28:51Because your character is becoming a much more influential part of

0:28:51 > 0:28:54the storyline, not just in the character he plays,

0:28:54 > 0:28:57but also the personal life that he plays as well.

0:28:57 > 0:28:58Yeah.

0:28:58 > 0:29:02Well, we always try to give a bit of a back story to the characters

0:29:02 > 0:29:04in their domestic lives and private lives,

0:29:04 > 0:29:08and certainly stuff is happening with Leo this year.

0:29:08 > 0:29:10Um...

0:29:11 > 0:29:14Er, a lot of kissing seems to be going on, for one thing.

0:29:14 > 0:29:17- Which is all right for you! - Which is...

0:29:17 > 0:29:20It's become a contractual obligation now.

0:29:20 > 0:29:26So, yeah, the last couple of episodes, yes, very much focus on...

0:29:26 > 0:29:30We've got a story set in a prison coming up, I think, this weekend...

0:29:30 > 0:29:33- I bet you can't give too much away. - ..which is as gruesome as others.

0:29:33 > 0:29:35- Sorry?- I know you can't give too much away.

0:29:35 > 0:29:40No, I do not think there's anything too much I can reveal.

0:29:40 > 0:29:44And then we've got a story which is about kind of exorcisms

0:29:44 > 0:29:46and things like that for the last episode,

0:29:46 > 0:29:48which is interesting, very interesting.

0:29:48 > 0:29:50Right, I'm just going to take the steak off now.

0:29:50 > 0:29:52That's hopefully medium rare for you.

0:29:52 > 0:29:56Then, of course, we've got a little bit of the pan juices.

0:29:56 > 0:29:57Remember to use this.

0:29:59 > 0:30:01Now, this is proper grub.

0:30:01 > 0:30:03There's going to be sort of 10% of the nation

0:30:03 > 0:30:05waking up with a hangover.

0:30:05 > 0:30:06Chef's grub, yeah.

0:30:06 > 0:30:10Steak, chips, bearnaise sauce. To me...

0:30:10 > 0:30:13I don't know what potatoes are in there, but there was those three.

0:30:13 > 0:30:15It looks very nice.

0:30:15 > 0:30:17Is it true about the hangover - does it really work?

0:30:17 > 0:30:19I reckon it does, actually, steak and chips. but...

0:30:19 > 0:30:23- Hang on, I'll tell you. - It's pretty good, but...

0:30:25 > 0:30:27With that bearnaise sauce, I think, particularly with steak,

0:30:27 > 0:30:29I just thought it was one of the classic sauces.

0:30:29 > 0:30:32Tarragon is the main flavour you've got in there as well.

0:30:32 > 0:30:36But, literally, it's just...delicious.

0:30:36 > 0:30:39- That is very good. - Keep the shallots in there as well.

0:30:39 > 0:30:40Don't forget that tarragon vinegar.

0:30:44 > 0:30:46Great little potato masterclass there.

0:30:46 > 0:30:47Hope you were all taking notes.

0:30:47 > 0:30:50Now, today we're taking a look back at some of the most delicious dishes

0:30:50 > 0:30:52from the Saturday Kitchen store cupboard,

0:30:52 > 0:30:53and there's still lots more to come.

0:30:53 > 0:30:56Up next is Dan Doherty with the ultimate comfort food.

0:30:58 > 0:31:00Meatballs - but this is quite special.

0:31:00 > 0:31:02Yeah, well, I think meatballs are the ultimate comfort food.

0:31:02 > 0:31:04So, you know, we do pimp it up a little bit,

0:31:04 > 0:31:06but ultimately, the thing we've got,

0:31:06 > 0:31:08minced pork, some fennel salami,

0:31:08 > 0:31:11which gives it a nice bit of subtle anise flavour.

0:31:11 > 0:31:13Some fennel seeds.

0:31:13 > 0:31:14Some breadcrumbs, fresh breadcrumbs,

0:31:14 > 0:31:16to absorb those juices, but not too many.

0:31:16 > 0:31:19And this, what I'm doing here, is part of the dish as well,

0:31:19 > 0:31:21but this is caramelised onions, really.

0:31:21 > 0:31:23Yeah, just to enrichen the gravy a little bit

0:31:23 > 0:31:26- so it has a bit more depth and a bit more body.- OK.

0:31:26 > 0:31:29Now, we're going to actually make our own ricotta for this one.

0:31:29 > 0:31:31That's right.

0:31:31 > 0:31:33So starting with the meatballs, what have you got in here?

0:31:33 > 0:31:36Tell us about this...that you've got there, the fennel.

0:31:36 > 0:31:39This is just a nice fennel salami you get from a good deli

0:31:39 > 0:31:43and, again, that sort of pork fat cured meat

0:31:43 > 0:31:45just goes in there and helps bring out all the flavours,

0:31:45 > 0:31:48and with the ricotta, it's so easy to make.

0:31:48 > 0:31:50I think it's worthwhile.

0:31:50 > 0:31:53You can get it hung in the fridge for two or three days.

0:31:53 > 0:31:56And it kind of firms up, and you can use it, spread it on toast

0:31:56 > 0:31:57or stick it in a dish like this.

0:31:57 > 0:31:59Now, unlike Cyrus used the soft one,

0:31:59 > 0:32:02this is generally quite a hard salami as well.

0:32:02 > 0:32:04Yeah, I mean, it's nice to get a bit of bite as well.

0:32:04 > 0:32:06The minced pork itself is quite soft and...

0:32:06 > 0:32:08See, I like a bit of texture in there.

0:32:08 > 0:32:10Would you say the key to this, as well,

0:32:10 > 0:32:12is the fresh breadcrumbs you put in there?

0:32:12 > 0:32:14Cos you won't want to use the dry crumbs,

0:32:14 > 0:32:15it dries up too much.

0:32:15 > 0:32:18Yeah, the dry crumbs have their use in certain dishes,

0:32:18 > 0:32:22but for this, the fresh stops it from drying out too much, so you get a nice...

0:32:22 > 0:32:24You don't want too much of a bounce in a meatball.

0:32:24 > 0:32:26Right. Ricotta. So...

0:32:26 > 0:32:28- Scald the milk.- Scald the milk.

0:32:28 > 0:32:30Very, very hot pan.

0:32:30 > 0:32:33Just before it comes to boiling, a squeeze of lemon,

0:32:33 > 0:32:36a pinch of salt, wait ten minutes and it's done.

0:32:36 > 0:32:38- And that's it. - It doesn't get any easier than that.

0:32:38 > 0:32:41OK. Now, on here, we've got a mixture of...

0:32:41 > 0:32:45We'd have chicken on here, normally, but with some...

0:32:45 > 0:32:47- I can't say the word - leek. - Yeah.

0:32:47 > 0:32:49Celery, thyme, onion, peppercorns.

0:32:49 > 0:32:51You've made a simple stock, chicken stock.

0:32:51 > 0:32:53Yeah, that's simmering on the side

0:32:53 > 0:32:55and we'll ladle that into the meatballs once it gets going.

0:32:55 > 0:32:58The idea is you fry the meatballs, add some sliced fennel,

0:32:58 > 0:33:01the onion jam, and then you make that kind of

0:33:01 > 0:33:03- buttery chicken stock gravy around it.- Right.

0:33:05 > 0:33:07So, tell us about the restaurant, then,

0:33:07 > 0:33:09cos it's a 24-hour-a-day operation, isn't it?

0:33:09 > 0:33:11Yeah, tell me about it!

0:33:11 > 0:33:13Well, tell us about it.

0:33:13 > 0:33:14I'm in a constant state of jet lag now!

0:33:14 > 0:33:18It's all good - we are at the top of the skyscraper.

0:33:18 > 0:33:21We are open 24 hours a day in an area of the city

0:33:21 > 0:33:24which isn't really known for being open late at night.

0:33:24 > 0:33:26You know, we're in the financial area,

0:33:26 > 0:33:28so it's generally pretty quiet.

0:33:28 > 0:33:30- Right.- You know, lunchtime is the normal trade so, for us,

0:33:30 > 0:33:33it's a little bit different, but it's, you know...

0:33:33 > 0:33:35- It's going well so far. - How do you cope with that?

0:33:35 > 0:33:38The menu changes all the time throughout the day, how do you...?

0:33:38 > 0:33:41Well, we have a breakfast menu that goes from 6 to 11,

0:33:41 > 0:33:42and then we go into an all-day menu,

0:33:42 > 0:33:44which is right the way till midnight.

0:33:44 > 0:33:47- Right.- And then, late night, it gets a little bit more...

0:33:47 > 0:33:49Comfort, more gluttonous.

0:33:49 > 0:33:51Not gluttonous, but more sort of indulgent.

0:33:51 > 0:33:54So Lulu likes her breakfast any time of the day.

0:33:54 > 0:33:56Three o'clock in the morning, still get breakfast?

0:33:56 > 0:33:58- Yeah, you can. - Oh, I know where to go!

0:33:58 > 0:34:00- Not a full English, but it's... - Three in the morning?

0:34:00 > 0:34:03Duck eggs baked in cream, and mushrooms and...

0:34:03 > 0:34:05It's great to have breakfast any time of the day.

0:34:05 > 0:34:07It's all about the indulgence, I think.

0:34:07 > 0:34:09Right, I wouldn't cook those onions...

0:34:09 > 0:34:10I'd cook them a lot longer than that,

0:34:10 > 0:34:12but we haven't got time for that, so anyway...

0:34:12 > 0:34:16The breadcrumbs, I'm cooking off, just to get a nice bit of colour.

0:34:16 > 0:34:19- Yeah.- The fennel, do you just want this cut up into chunks?

0:34:19 > 0:34:21- Finely sliced. - Finely sliced - all right, OK.

0:34:21 > 0:34:24You're just getting a bit of colour on these meatballs.

0:34:24 > 0:34:26Yeah, then we're going to chuck the fennel in, let that soften,

0:34:26 > 0:34:28add the stock and the jam.

0:34:28 > 0:34:30And...easy.

0:34:32 > 0:34:33Now, since you've been on as well, you're...

0:34:33 > 0:34:35What's this about you and a magazine?

0:34:35 > 0:34:38You've now become, like, a guru in a magazine?

0:34:38 > 0:34:39- Is that right? - They're your words, James.

0:34:39 > 0:34:41I wouldn't call it a guru!

0:34:41 > 0:34:43I'd say it's a guru, I don't know what...

0:34:43 > 0:34:46Yeah, I'm doing a contribution for Olive Magazine, so...

0:34:46 > 0:34:47Lulu does...

0:34:47 > 0:34:49I'm like an agony uncle for food.

0:34:49 > 0:34:51Not for food.

0:34:51 > 0:34:53An agony uncle for food?

0:34:53 > 0:34:54I'm not quite selling it, am I?

0:34:54 > 0:34:56Right, there's the toasted breadcrumbs.

0:34:56 > 0:34:59- We've got some toasted pine nuts there as well.- Lovely.

0:34:59 > 0:35:01This is nearly there, we're not far off,

0:35:01 > 0:35:03I'll just make sure these are right.

0:35:03 > 0:35:05- Then we can swap this over, so... - Yeah.

0:35:05 > 0:35:07What are you putting in here

0:35:07 > 0:35:09different to what you've got in that one?

0:35:09 > 0:35:11What I'll do is ladle the stock into there,

0:35:11 > 0:35:12so it'll be at this stage.

0:35:12 > 0:35:15So the fennel has cooked down and got nice and soft.

0:35:15 > 0:35:17You can see the colour that the onion jam gives it.

0:35:17 > 0:35:19As that comes down a little bit more,

0:35:19 > 0:35:21we're going to add quite a lot of butter -

0:35:21 > 0:35:23I think these things do have a lot of butter in them -

0:35:23 > 0:35:25and let it kind of emulsify

0:35:25 > 0:35:27and it kind of makes it a creamy, rich, buttery sauce,

0:35:27 > 0:35:28without using any cream.

0:35:28 > 0:35:31OK. So, your style of food, if you could say...

0:35:31 > 0:35:34I kind of look at the menu, thinking it's modern American.

0:35:34 > 0:35:36- Is that not right?- Yeah, I mean... It's difficult.

0:35:36 > 0:35:38I am British and I like to use a lot of British ingredients.

0:35:38 > 0:35:41I am inspired by lots of different things and I think, ultimately,

0:35:41 > 0:35:43it's kind of classic flavours,

0:35:43 > 0:35:45maybe sometimes a little bit playful.

0:35:45 > 0:35:47People can...if you're waiting two months for a reservation,

0:35:47 > 0:35:49they don't want egg and chips, you know?

0:35:49 > 0:35:51Two months for a reservation?! Is that what it is?

0:35:51 > 0:35:53Yeah, we do...

0:35:53 > 0:35:55It has been known to get a little bit busy.

0:35:55 > 0:35:57- Right.- We're cooking for about

0:35:57 > 0:35:591,000 people a day at the moment.

0:35:59 > 0:36:011,000 people a day? That's quite a lot of butter going in.

0:36:01 > 0:36:04I never thought I'd say that, but that's a proper dish - look at that!

0:36:04 > 0:36:06Yeah, the way it should be.

0:36:06 > 0:36:09What I love about this show is, we've got a gym.

0:36:09 > 0:36:11It's not a guy called Jim -

0:36:11 > 0:36:13we've got a gym right outside here, and in between all this,

0:36:13 > 0:36:15when you are watching Rick Stein,

0:36:15 > 0:36:18I'm just outside, watching everybody at the gym.

0:36:18 > 0:36:20Liar, liar, liar!

0:36:20 > 0:36:22- LAUGHTER - I said "watching everybody".

0:36:22 > 0:36:24I didn't say going to it!

0:36:24 > 0:36:27I'm kind of looking through the window like a kid in a sweet shop.

0:36:27 > 0:36:28Eating butter makes you fat, James.

0:36:28 > 0:36:31They've actually got this and...

0:36:31 > 0:36:34Yeah. I would suggest you turn up the treadmill and run a bit quicker

0:36:34 > 0:36:36if you're going to eat this!

0:36:36 > 0:36:38But that's quite a lot butter in there, Chef.

0:36:38 > 0:36:40- I'm sorry. What can I say? - Don't need to apologise, it's fine.

0:36:40 > 0:36:43You don't need to use quite so much butter...

0:36:43 > 0:36:45It's delicious, though, nothing like butter.

0:36:45 > 0:36:47You're going to finish this under the grill.

0:36:47 > 0:36:50- So this is the ricotta. - This is the ricotta, so...

0:36:50 > 0:36:51It's not quite there yet,

0:36:51 > 0:36:53but I'll put the salt and lemon juice in anyway,

0:36:53 > 0:36:54so you see what it looks like.

0:36:54 > 0:36:57You'll see it instantly curdle. The idea is, you hang it in a cheesecloth

0:36:57 > 0:36:59or a tea towel or whatever you've got,

0:36:59 > 0:37:01let the milk, the whey, fall down,

0:37:01 > 0:37:05then you'll be left with this beautiful soft cheese.

0:37:05 > 0:37:07The longer you leave it, obviously, the firmer it becomes.

0:37:07 > 0:37:10- You want to get those meatballs under the grill.- Yes.

0:37:10 > 0:37:13The key to this, then, I take it, is using full-fat...

0:37:13 > 0:37:15The best milk you can get, really.

0:37:15 > 0:37:17Yes, the more fat you've got, the more ricotta you'll get.

0:37:17 > 0:37:21There are probably cheese-makers cringing at what I'm saying, but...

0:37:21 > 0:37:24We'll just mix that together, and the idea is it comes up...

0:37:24 > 0:37:26You don't want it to boil, you just want it to...

0:37:26 > 0:37:30- Just under boiling, yeah.- OK.

0:37:30 > 0:37:31It's not far off there,

0:37:31 > 0:37:35and it just starts to separate, which this is.

0:37:35 > 0:37:38You can see it there, and it's... There you go, it's happening now.

0:37:38 > 0:37:41All you do is you just take the ladle

0:37:41 > 0:37:43and you pop this through...

0:37:43 > 0:37:45You could do this through a tea towel, I suppose.

0:37:45 > 0:37:47Yeah, tea towel's fine.

0:37:47 > 0:37:48Pour that in there.

0:37:48 > 0:37:51As long as the whey can slowly fall away.

0:37:51 > 0:37:54And then overnight, you just leave it in the fridge.

0:37:54 > 0:37:56Leave it hanging in the fridge, a little bowl underneath,

0:37:56 > 0:37:57just to catch the milk.

0:37:57 > 0:37:58That's what we end up with.

0:37:58 > 0:38:00The idea is that, as this bakes under the grill,

0:38:00 > 0:38:02the ricotta kind of melts into it.

0:38:02 > 0:38:03It makes a nice cheesy...

0:38:03 > 0:38:05You want to get that under the grill?

0:38:05 > 0:38:07- I'll just put that on top.- OK.

0:38:08 > 0:38:11- So is that Parmesan just going on? - Parmesan, yeah, all the way.

0:38:13 > 0:38:15That's ready to go.

0:38:15 > 0:38:18I'll leave you to clear up and talk about what we're going to finish this off with.

0:38:18 > 0:38:21What would you serve this with in the restaurant?

0:38:21 > 0:38:23You know, a nice big chunk of bread,

0:38:23 > 0:38:26mashed potato, pasta... There's no real right or wrong.

0:38:26 > 0:38:31It needs heavy carbs, though, I'd say, to mop up all that gravy.

0:38:31 > 0:38:34I'd be inclined towards mashed potato or bread.

0:38:34 > 0:38:37- Move that out of the way. - That needs about two minutes,

0:38:37 > 0:38:39then we just garnish it with these toasted pine nuts.

0:38:39 > 0:38:41- Yeah.- Just...

0:38:41 > 0:38:43The oils that come off them are just gorgeous.

0:38:43 > 0:38:47- And breadcrumbs.- And breadcrumbs, that gives it a bit of texture, so that crunchy, buttery...

0:38:47 > 0:38:49I'm addicted to using this as a garnish. I put it on...

0:38:49 > 0:38:51The chefs at work take the mick out of me,

0:38:51 > 0:38:52because I put it on everything.

0:38:52 > 0:38:55About this - how long would this last if you wanted to make this at home?

0:38:55 > 0:38:57Depends on the quality of the milk you use,

0:38:57 > 0:39:00but I'd say, if it's pasteurised milk, three to five days?

0:39:00 > 0:39:01It'd just get a bit firmer...

0:39:01 > 0:39:03I've made it with buffalo milk, which is fantastic,

0:39:03 > 0:39:05which you can get at the supermarket.

0:39:05 > 0:39:08- It's really heavy.- You get good buffalo milk here too now.

0:39:08 > 0:39:11And you get some really good ricotta out of it.

0:39:11 > 0:39:14You just see the cheese is starting to melt.

0:39:14 > 0:39:16Stick it straight on there. There you go.

0:39:16 > 0:39:19Move that for you. Then you can finish this off.

0:39:21 > 0:39:24And just chunks of bread.

0:39:24 > 0:39:26Chunks of bread - yeah, tear it off.

0:39:26 > 0:39:28That's it, best way to eat bread, tear it up.

0:39:28 > 0:39:32- Chunks of bread.- Breaking bread. - Yeah. Just rip it up.

0:39:32 > 0:39:34Give us the name of this dish, then.

0:39:34 > 0:39:36We have fennel sausage meatballs with home-made ricotta,

0:39:36 > 0:39:40toasted breadcrumbs, fennel gravy and pine nuts.

0:39:40 > 0:39:42Sounds pretty good to me.

0:39:46 > 0:39:48Right, we can bring it over.

0:39:48 > 0:39:52Come on over - I'll bring a slate to put it on.

0:39:52 > 0:39:55Oh, we got a little skillet there.

0:39:55 > 0:39:56Trivet over here.

0:39:56 > 0:40:00Pop this straight on there and just dive in, I suppose, really.

0:40:00 > 0:40:03- Yeah.- Work your way through it. There's the bread.

0:40:03 > 0:40:05- Great.- Dunk the bread in it.

0:40:05 > 0:40:07- This is the best way to have bread, isn't it? Just pull it.- Yeah.

0:40:07 > 0:40:09Just rip it, rip it up.

0:40:09 > 0:40:11That ricotta is just a great way...

0:40:11 > 0:40:13Just a simple way to use up any leftover milk as well.

0:40:13 > 0:40:15- Yeah, I think so. - And it's fat free, so it's good.

0:40:15 > 0:40:18- Oh!- Yeah, this is a good healthy diet(!)

0:40:18 > 0:40:19- Happy with that?- Mmm.

0:40:19 > 0:40:22- It's pretty good, that, isn't it? - Oh...

0:40:22 > 0:40:24- LAUGHTER - Lulu!

0:40:24 > 0:40:27- Very articulate, Lulu! - Not a bad show, this, is it?

0:40:31 > 0:40:34Now that's what you call a hearty, indulgent dish. Delicious.

0:40:34 > 0:40:38Now for a bit of TV nostalgia. It's Mr Keith Floyd.

0:40:38 > 0:40:40I'm in some of the richest fishing grounds of Europe,

0:40:40 > 0:40:43where over 50 varieties of fish are landed,

0:40:43 > 0:40:46from lobster to John Dory to red mullet to skate.

0:40:46 > 0:40:48And it's staggering to think that we, the British,

0:40:48 > 0:40:50look no further than cod and plaice.

0:40:50 > 0:40:53What we reject, our European neighbours relish,

0:40:53 > 0:40:56and they revel in interesting dishes like bouillabaisse and squid

0:40:56 > 0:41:00and, of course, they drink down buckets of wine with it.

0:41:00 > 0:41:04On the other hand, you know, this is a hard and dangerous job.

0:41:04 > 0:41:06We don't understand or appreciate a lot of these fellows.

0:41:06 > 0:41:08As a nation, it's patently obvious

0:41:08 > 0:41:10we don't care too much for the catch.

0:41:10 > 0:41:13Mind you, I wouldn't fancy being a fisherman.

0:41:13 > 0:41:15To be out in all weathers, hell of white-water,

0:41:15 > 0:41:17waves with teeth like bananas,

0:41:17 > 0:41:19never sure of the catch - or the wages, for that matter -

0:41:19 > 0:41:22and then waiting for the net to be raised,

0:41:22 > 0:41:24which spells success or failure.

0:41:35 > 0:41:37And now the moment of truth -

0:41:37 > 0:41:40after hours of tedious trawling and bored anticipation,

0:41:40 > 0:41:42what will the net reveal?

0:41:42 > 0:41:43A glittering fishy feast?

0:41:43 > 0:41:45Or the garbage of the ocean's bed spewed over the deck,

0:41:45 > 0:41:49which won't even justify the cost of the diesel?

0:41:49 > 0:41:50Oh, gosh, it looks really grim.

0:41:50 > 0:41:53I was hoping to see a shimmering net of fish,

0:41:53 > 0:41:54but I'm absolutely hungry,

0:41:54 > 0:41:56and I've got to find something to cook out of this lot.

0:41:56 > 0:41:58Ah, I wonder...

0:41:58 > 0:42:00There will be a monkfish. That's for sure.

0:42:00 > 0:42:02Yes, there he is! Just like my old art master.

0:42:08 > 0:42:10I'm absolutely famished.

0:42:10 > 0:42:13Hours sitting on this blinking boat, waiting for the fish to come up,

0:42:13 > 0:42:16but we've got some, so I'm going to cook it.

0:42:16 > 0:42:18You couldn't get the monkfish we've got here

0:42:18 > 0:42:20any fresher in the world.

0:42:20 > 0:42:23It's only five minutes old. Ten minutes at the absolute outside.

0:42:23 > 0:42:26And of course, we've got this sophisticated equipment here,

0:42:26 > 0:42:28a little camping gas stove, and the whole boat

0:42:28 > 0:42:29rocking all over the place.

0:42:29 > 0:42:33But I've got the monkfish going in there, little pieces of bacon,

0:42:33 > 0:42:36which somebody happily brought along with them, some fresh herbs,

0:42:36 > 0:42:38which they must have picked off the mast,

0:42:38 > 0:42:41unless somebody brought with them, not quite sure how that happened,

0:42:41 > 0:42:44a bay leaf, a bit of fresh thyme and a drop of wine.

0:42:45 > 0:42:47Can you see all right

0:42:47 > 0:42:49that I've got this bit of wine going into the fish now?

0:42:49 > 0:42:52Nothing should change just cos we're on the boat.

0:42:52 > 0:42:54No reason why we shouldn't continue to have wonderful fun,

0:42:54 > 0:42:57like we always do in the kitchen, really.

0:42:57 > 0:43:00So, the sauce is reduced sufficiently now

0:43:00 > 0:43:03for us to add the cream, which I'm going to do,

0:43:03 > 0:43:06and the cream is going to make this thing absolutely splendid,

0:43:06 > 0:43:08as long as the rolling of the boat

0:43:08 > 0:43:11doesn't cause us a great deal of hassle.

0:43:11 > 0:43:14Stir the cream into the wine and the shallots.

0:43:14 > 0:43:17Lovely colour coming through there, a bit, actually, now.

0:43:19 > 0:43:21Plenty of cream bubbling away to thicken up.

0:43:24 > 0:43:25It's very, very difficult.

0:43:25 > 0:43:28I hate to think what it'd be like to do this in a force 9.

0:43:28 > 0:43:30This is about a force nought, I should think.

0:43:30 > 0:43:31Doesn't count at all.

0:43:31 > 0:43:33So, I'm virtually ready.

0:43:33 > 0:43:35I'm taking the fish out, I have to use my fingers

0:43:35 > 0:43:39and pray that I don't drop the whole lot over...

0:43:40 > 0:43:42..everything.

0:43:42 > 0:43:44I've got the fish onto the plate.

0:43:44 > 0:43:47I now want to just, finally, to make the sauce really superb,

0:43:47 > 0:43:51as if we were in one of the best restaurants in the world,

0:43:51 > 0:43:56thicken this delicious sauce with an egg yolk,

0:43:56 > 0:44:02to get a really unctuous and creamy, delicious golden sauce.

0:44:02 > 0:44:05Can I show you that golden sauce?

0:44:05 > 0:44:08I do think that's really rather good.

0:44:08 > 0:44:11I'm going to pour it now over the fish.

0:44:13 > 0:44:15And I think...

0:44:16 > 0:44:21I hope you don't mind me saying this, but that is a really...

0:44:25 > 0:44:29..elegant piece of food for a force nought gale,

0:44:29 > 0:44:32with the freshest fish in the world that you could ever hope to get,

0:44:32 > 0:44:34no ingredients whatsoever,

0:44:34 > 0:44:37no help, and everything falling all over the place.

0:44:37 > 0:44:39In fact, I will taste a little bit of it myself.

0:44:41 > 0:44:44And I say it myself - it is actually wonderful!

0:44:44 > 0:44:45Wonderful!

0:45:12 > 0:45:14Look at that! What quality!

0:45:14 > 0:45:1721-and-a-quarter stone of cod. How much am I bid?

0:45:17 > 0:45:19Yeah, we don't want to see any more.

0:45:19 > 0:45:22We've got them here. We've got them here.

0:45:22 > 0:45:23What do you say?

0:45:23 > 0:45:27These faces of fish merchants, wise and yet cunning.

0:45:27 > 0:45:28They could trade in diamonds.

0:45:28 > 0:45:31But they chose the fresh silver jewels of the sea,

0:45:31 > 0:45:34landed here, irrespective of weather, wages or demand,

0:45:34 > 0:45:38and of course, they do it for love and out of a sense of tradition.

0:45:38 > 0:45:41It can't be the money - the prices are low for the fishermen.

0:45:41 > 0:45:43It's the diner in smart French restaurants who pays

0:45:43 > 0:45:46and the bloated middleman who wins.

0:45:46 > 0:45:49Fred Brimicombe doesn't seem to mind about money.

0:45:49 > 0:45:50He just loves fish.

0:45:50 > 0:45:53Fred, you're working down here in the fish market.

0:45:53 > 0:45:55- You're getting all this beautiful fish in.- Yeah.

0:45:55 > 0:45:56Why does the housewife only end up

0:45:56 > 0:45:58with a bit of cod or a bit of plaice?

0:45:58 > 0:46:00- Why isn't she...? - I think, personally,

0:46:00 > 0:46:03if you ask any man in the street,

0:46:03 > 0:46:06right away, what sort of species of fish they can think of,

0:46:06 > 0:46:08they'll come up with three - cod, plaice and haddock.

0:46:08 > 0:46:11Because we are not educated in this part of the world, you know?

0:46:11 > 0:46:13But with all the fish around us, I mean,

0:46:13 > 0:46:16all this fish we've had, we've seen, here -

0:46:16 > 0:46:18monkfish, turbot, halibut, hake...

0:46:18 > 0:46:21Most of it gets exported, most of it goes to France.

0:46:21 > 0:46:25You've got a Roman Catholic country, France and Italy,

0:46:25 > 0:46:28and they take all the fish from us, whatever they can,

0:46:28 > 0:46:30because they are educated in the ways of fish.

0:46:30 > 0:46:32I mean, those cod heads -

0:46:32 > 0:46:33I just knocked off some cod heads -

0:46:33 > 0:46:35makes wonderful fish soup.

0:46:35 > 0:46:36I mean, a cod's head down here,

0:46:36 > 0:46:38they can come down and pick them up, take them away.

0:46:38 > 0:46:41- For nothing, almost. - Yeah, we only dump them in the bin.

0:46:41 > 0:46:42Or else it goes for crab bait.

0:46:42 > 0:46:45But this octopus... See, nobody's buying this, why not?

0:46:45 > 0:46:48Oh, well, I just found that one in with some small cuttlefish

0:46:48 > 0:46:49that I've been packing away for London.

0:46:49 > 0:46:51But this could be cut up and deep-fried.

0:46:51 > 0:46:53- Beautiful, yeah.- A lovely snack.

0:46:53 > 0:46:55You've got to pound it first, like, to tenderise it.

0:46:55 > 0:46:57- That's right, yeah. - But the tentacles are lovely,

0:46:57 > 0:47:00especially when they are pickled, you know.

0:47:00 > 0:47:03The French are very discerning - they buy our best fish.

0:47:03 > 0:47:05The Chinese, too - they know all about it, don't they?

0:47:05 > 0:47:08Yeah, they buy large cuttlefish and they dry them out

0:47:08 > 0:47:11and you eat the cuttlefish in with their curry stuff

0:47:11 > 0:47:14that they send away, that they give you in our takeaways.

0:47:14 > 0:47:16It's very sweet, very nice.

0:47:16 > 0:47:18I mean, how many people know, for instance,

0:47:18 > 0:47:20if you chuck these on a charcoal grill, for instance,

0:47:20 > 0:47:21it's a beautiful fish.

0:47:21 > 0:47:24I mean, for that, in a French restaurant,

0:47:24 > 0:47:26you'd pay £8 or £9 for that, as a main course,

0:47:26 > 0:47:29and you wouldn't blink, you'd be so pleased to do it, you know?

0:47:29 > 0:47:31Well, when I was at sea, landing fish here,

0:47:31 > 0:47:34we couldn't get more than about 10p a pound for that,

0:47:34 > 0:47:35if we were lucky.

0:47:35 > 0:47:39- That's ridiculous.- Now, it's £2.30 a pound today, in today's market.

0:47:39 > 0:47:42£2.30 a pound today? It's not going to England, though.

0:47:42 > 0:47:44- It's going abroad, isn't it? - They go abroad, yeah.

0:47:44 > 0:47:46- They all go abroad. - Mainly to France.

0:47:46 > 0:47:48That'll make three times the money in France.

0:47:48 > 0:47:50Three times again, that's right.

0:47:50 > 0:47:51I tell you what we need, Fred, really -

0:47:51 > 0:47:53we need hundreds of you all over the place

0:47:53 > 0:47:55with big cauldrons of soup...

0:47:55 > 0:47:57- Yeah.- ..a charcoal grill, with the red mullet

0:47:57 > 0:48:00and frying a bit of octopus, having a good time.

0:48:00 > 0:48:01It's been great talking to you.

0:48:01 > 0:48:03- Thanks.- Cheered us up a lot.

0:48:03 > 0:48:05I'll get one more in there, if I can, like.

0:48:05 > 0:48:07You know, we've got farmers in charge of the fishing industry.

0:48:07 > 0:48:09You tell me what a farmer knows about a fishing trawler.

0:48:09 > 0:48:11- Not a lot.- Right!

0:48:24 > 0:48:27Even cauldrons of Fred's fish-head soup on every corner

0:48:27 > 0:48:30couldn't relieve the monotony of this concrete jungle.

0:48:30 > 0:48:33After the charming Barbican, this is not exactly appetising.

0:48:33 > 0:48:36Cooks build better buildings out of margarine.

0:48:36 > 0:48:39But there is an oasis of civilisation here.

0:48:39 > 0:48:41It's Chinese, of course.

0:48:41 > 0:48:43'Kai Qing spoke no English

0:48:43 > 0:48:46'and my Mandarin leaves a little to be desired,

0:48:46 > 0:48:50'but no language is necessary to enjoy his dextrous culinary genius.'

0:48:52 > 0:48:54Delicate lemon sole, squid -

0:48:54 > 0:48:58which, for once, at least, won't be deep-fried in batter -

0:48:58 > 0:49:01spring onions, fresh ginger,

0:49:01 > 0:49:04giant prawns, more expensive than lobster,

0:49:04 > 0:49:07and succulent scallops, straight from the Barbican.

0:49:07 > 0:49:10But first, the expert's way of preparing squid.

0:49:10 > 0:49:14Not to be recommended for you at home, if you value your fingers.

0:49:30 > 0:49:32Because of that very delicate cutting,

0:49:32 > 0:49:36the squid cooks quickly in the intense heat of the water.

0:49:36 > 0:49:38And the wok isn't just used for stir-frying -

0:49:38 > 0:49:41it does every job except roasting in the Chinese kitchen.

0:49:41 > 0:49:43But a wok at home, on an electric ring,

0:49:43 > 0:49:46or without the huge fires of a Chinese stove,

0:49:46 > 0:49:49is less efficient, and you could be better off with a frying pan.

0:49:52 > 0:49:54Now the squid, strained,

0:49:54 > 0:49:57is transferred for seconds only into hot oil.

0:49:57 > 0:49:59The whole cooking process is over.

0:49:59 > 0:50:01It now remains to add the flavourings.

0:50:05 > 0:50:09These are the delicate mixture of spring onion, carrot, garlic,

0:50:09 > 0:50:12ginger, monosodium glutamate,

0:50:12 > 0:50:14sherry, soy sauce and a little stock.

0:50:14 > 0:50:18Notice he used only one ladle for the entire operation.

0:50:23 > 0:50:25The squid is tossed into this colourful mixture

0:50:25 > 0:50:28and is cooked in the time it takes you to watch.

0:50:28 > 0:50:30But the speed of Kai Qing's hands

0:50:30 > 0:50:32belie the years of dedicated experience

0:50:32 > 0:50:34he's taken to master his art -

0:50:34 > 0:50:37and art it is, my Oriental gastronauts.

0:50:37 > 0:50:39Don't believe the old adage -

0:50:39 > 0:50:42"God sent us food, the Devil sent us the cooks" -

0:50:42 > 0:50:44that squid was good, very good.

0:50:44 > 0:50:47Much better than the greasy, deep-fried rings

0:50:47 > 0:50:50we reluctantly enjoy in Benidorm.

0:50:50 > 0:50:53For further enlightenment, I spoke to Kai Qing's brother,

0:50:53 > 0:50:55Kai Loon, in his elegant dining room.

0:50:57 > 0:51:00You know, after the heat of the kitchen,

0:51:00 > 0:51:03watching Kai Qing cook with such devastating speed,

0:51:03 > 0:51:08it's really good to kind of relax here and sit back

0:51:08 > 0:51:10and enjoy ourselves a bit.

0:51:10 > 0:51:13Indeed, indeed, but this one is different.

0:51:13 > 0:51:15- You cook it yourself.- Right.

0:51:15 > 0:51:17Rather than my brother cooking for you.

0:51:17 > 0:51:19I would rather have you have a go in there.

0:51:19 > 0:51:22So, in fact, for the Perfidious Albion,

0:51:22 > 0:51:25you've given me this kind of trawling net.

0:51:25 > 0:51:30Indeed. What you do is you put the fish in there

0:51:30 > 0:51:32and dip it in there

0:51:32 > 0:51:35and count one, two, three, and it's cooked.

0:51:37 > 0:51:41What you do is put it in that. Not too much.

0:51:41 > 0:51:43Not too much. Put it in my net.

0:51:43 > 0:51:47This is a bit like a sort of Far Eastern Swiss fondue,

0:51:47 > 0:51:50only we're cooking in water here, not in oil.

0:51:50 > 0:51:52- That's right.- It's a great thing.

0:51:52 > 0:51:54And you're also involving the chopsticks.

0:51:54 > 0:51:55And involving the chopsticks.

0:51:55 > 0:51:59- Also, this will require a lot of seasoning as well.- Excellent.

0:51:59 > 0:52:02I've counted one, two, three, there, to get my fish cooked.

0:52:02 > 0:52:04You have a little too much fish!

0:52:05 > 0:52:09- Great.- What you do now, dip into that.

0:52:09 > 0:52:13- Did it into there, from my trawler. - That's right.

0:52:13 > 0:52:17And just plunge it in and have a little taste. Very difficult...

0:52:17 > 0:52:21All this cooking is done in a matter of minutes or seconds,

0:52:21 > 0:52:23rather than the long boil.

0:52:23 > 0:52:26- Right.- And I believe that will consist

0:52:26 > 0:52:29of the whole beautiful flavour of the natural food, preserved.

0:52:29 > 0:52:31Do they appreciate that?

0:52:31 > 0:52:34- Do the customers appreciate that? - Not everyone, not everyone.

0:52:34 > 0:52:38I believe it's only connoisseurs that really do, that really do.

0:52:38 > 0:52:42And...the majority, unfortunately,

0:52:42 > 0:52:45they lack the knowledge.

0:52:45 > 0:52:49Of course, one of the things about eating such delicate fish,

0:52:49 > 0:52:53as we are eating now, is to be able to use these chopsticks which,

0:52:53 > 0:52:55to my way of thinking, you can pick up

0:52:55 > 0:52:56little succulent morsels...

0:52:58 > 0:53:00..and eat them and have a good time.

0:53:00 > 0:53:03But a lot of people don't, can't, won't, are too ignorant

0:53:03 > 0:53:05to even take the trouble to use them, aren't they?

0:53:05 > 0:53:08- They want to use knives and forks and things.- Mm-hm.

0:53:08 > 0:53:10Which spoils it for them.

0:53:10 > 0:53:12How do you feel about that?

0:53:12 > 0:53:14There are lots of people

0:53:14 > 0:53:17who want to try, but they are scared about it.

0:53:17 > 0:53:20I truly believe the chopsticks is the only method

0:53:20 > 0:53:23of picking up the food.

0:53:23 > 0:53:28I myself am strongly against the metals, like with cutlery.

0:53:28 > 0:53:30If you don't believe what I said,

0:53:30 > 0:53:33put one teaspoon into your mouth for one minute or two.

0:53:33 > 0:53:35What does it taste of?

0:53:35 > 0:53:36- Metal.- Metal.

0:53:36 > 0:53:39Even tea should be served in porcelain.

0:53:39 > 0:53:41Or indeed, even our very splendid wine.

0:53:41 > 0:53:44Wine should be in porcelain, or glasses.

0:53:47 > 0:53:52I mean, if you just put down chopsticks to people

0:53:52 > 0:53:53in the restaurant,

0:53:53 > 0:53:57and they say, "Oh, what's that? I can't use that,"

0:53:57 > 0:54:00what would you say to them? Do you help them?

0:54:00 > 0:54:04People walk into my restaurant, I make them use the chopsticks,

0:54:04 > 0:54:07and I'm not making any difficulty for them.

0:54:07 > 0:54:10I want them to enjoy my food.

0:54:10 > 0:54:12Sure, and the chopsticks are the way

0:54:12 > 0:54:14- to get them to enjoy it. - That's right.

0:54:14 > 0:54:17The actual correct way of doing it is you always rest this one

0:54:17 > 0:54:19on your third finger.

0:54:19 > 0:54:21- On your third finger. - Your third finger.

0:54:21 > 0:54:23That acts as a station, they are motionless.

0:54:23 > 0:54:25Right, and your thumb and your first finger...

0:54:25 > 0:54:29- Where you move is the other one. This one stays.- That's right.

0:54:29 > 0:54:33And the next procedure is, put your chopsticks fingers together,

0:54:33 > 0:54:35you rest this one between the chopsticks -

0:54:35 > 0:54:37between the two fingers.

0:54:37 > 0:54:39- Right. - And use the finger to hold it there.

0:54:39 > 0:54:42When you move...

0:54:42 > 0:54:45- You got...you've got the power of... - That's right, that's right.

0:54:45 > 0:54:48..of the science, the old Chinese science.

0:54:48 > 0:54:52I mean, that is fulcrums and cranes.

0:54:52 > 0:54:54It's all to do with mechanics and civilisation,

0:54:54 > 0:54:57which was invented in China 1,000 years ago.

0:54:57 > 0:55:00I think the place where you talk and where you eat

0:55:00 > 0:55:03is just as important and just as good

0:55:03 > 0:55:05as the bed where you make love

0:55:05 > 0:55:08and hold your near ones and dear ones.

0:55:08 > 0:55:13You know, I think that love and food and conversation

0:55:13 > 0:55:16and taking the time to use the right utensils,

0:55:16 > 0:55:20taking the right wine to drink, are all very important.

0:55:20 > 0:55:21We truly believe in...

0:55:23 > 0:55:25..in the round table,

0:55:25 > 0:55:27with family dining in harmony, in harmony.

0:55:27 > 0:55:32- In harmony? "Harmony" is the word. - Harmony.- A harmonious experience.

0:55:32 > 0:55:35That's why we are sharing everything on the table,

0:55:35 > 0:55:39and you also start with the mild ones

0:55:39 > 0:55:41and gradually go up into spicy ones.

0:55:41 > 0:55:44That's how you have it in a traditional banquet.

0:55:44 > 0:55:47There will be one course after another

0:55:47 > 0:55:50and they will play games

0:55:50 > 0:55:52and allow you to have a time of conversation,

0:55:52 > 0:55:54and that's how the meal should be.

0:55:54 > 0:55:58- Right.- It might take three hours. But that is the whole evening.

0:55:58 > 0:56:03- Mm.- And eating, I believe, is the best thing in life.

0:56:08 > 0:56:11Like a fine wine, he just gets better and better with age.

0:56:11 > 0:56:13Now, as ever on Best Bites,

0:56:13 > 0:56:15we are taking a look back at some of the most memorable recipes

0:56:15 > 0:56:18from the Saturday Kitchen archives.

0:56:18 > 0:56:19Still to come on today's show,

0:56:19 > 0:56:22Tom Kerridge and Paul Ainsworth go head to head at the hobs,

0:56:22 > 0:56:25proving there's no friends when it comes to the omelette challenge.

0:56:25 > 0:56:28Antonio Carluccio cooks up a stunning yet simple starter dish.

0:56:28 > 0:56:31He makes a wild mushroom filling,

0:56:31 > 0:56:32spoons it over a cooked pasta sheet,

0:56:32 > 0:56:34and then places another sheet on top.

0:56:34 > 0:56:38He then adds a little more filling and finishes with Parmesan.

0:56:38 > 0:56:41And Les Dennis faces his food heaven or food hell.

0:56:41 > 0:56:43Did he get his food heaven -

0:56:43 > 0:56:45trio of creme brulee with palmier biscuits -

0:56:45 > 0:56:48or his food hell - honey-roasted pork belly

0:56:48 > 0:56:50with roasted salmon and sauteed savoy cabbage?

0:56:50 > 0:56:53You can find out what he got at the end of the show.

0:56:53 > 0:56:54Next up, it's Glynn Purnell,

0:56:54 > 0:56:57who talks Shappi Khorsandi into chewing on a stick.

0:56:57 > 0:57:00Glynn Purnell, complete with liquorice ash.

0:57:00 > 0:57:04- I even wore a jumper that represents the liquorice ash as well.- OK.

0:57:04 > 0:57:07- There's no jumper for you today, James.- Thank you very much.

0:57:07 > 0:57:08You gave me one for Christmas, didn't you?

0:57:08 > 0:57:11I did, I'm very disappointed you haven't got it on.

0:57:11 > 0:57:14First of all... First of all, we're going to put the duck on,

0:57:14 > 0:57:16but we'll have a look at tamarinds.

0:57:16 > 0:57:20- Yeah.- They are quite sweet, but with a sour sort of flavour.

0:57:20 > 0:57:21They're a pod,

0:57:21 > 0:57:23- so you break them open. - Sometimes you get...

0:57:23 > 0:57:26- You get this in paste form.- Yeah. But this is how they would look.

0:57:26 > 0:57:27OK, all right.

0:57:27 > 0:57:29So if you can pop a few of them for me,

0:57:29 > 0:57:32I'll do a little, like, sort of... almost sauce-type puree.

0:57:32 > 0:57:35If you take the spine out, like that,

0:57:35 > 0:57:37then we'll melt them down with a little bit of water

0:57:37 > 0:57:39and then pass out the stones once we've done that.

0:57:39 > 0:57:41- OK.- Meanwhile, we'll put the duck on.

0:57:41 > 0:57:43I'll do a few of those. The timer's going on the oven.

0:57:43 > 0:57:46Concentrate on the duck. Tell us what type of duck this is.

0:57:46 > 0:57:47- This is Gressingham duck.- Yeah.

0:57:47 > 0:57:51It's bred so the fat's not mega thick.

0:57:51 > 0:57:52It's got a nice amount of fat on,

0:57:52 > 0:57:55but it's still lean, as far as duck is concerned.

0:57:55 > 0:57:57Kind of a cross between a wild mallard and a Peking duck.

0:57:57 > 0:57:58- Yes.- It's got less fat on it.

0:57:58 > 0:58:02So, look, I've just taken the outside edge off

0:58:02 > 0:58:05and then we are just going to slash the duck,

0:58:05 > 0:58:07just so it's not cutting into the flesh,

0:58:07 > 0:58:09but just through the skin,

0:58:09 > 0:58:10cos we want to render some of it down.

0:58:10 > 0:58:13Although it's delicious, we need to...

0:58:13 > 0:58:14Take a bit out.

0:58:14 > 0:58:17So I'm going to put that into a medium-hot pan.

0:58:17 > 0:58:21Press down, try to extract as much of the fat out as we can.

0:58:21 > 0:58:23We've got the...

0:58:23 > 0:58:25I've got the beans on. You want these blanching, yeah?

0:58:25 > 0:58:27Yeah, so we've got green beans in there.

0:58:27 > 0:58:29We've got some tamarind there,

0:58:29 > 0:58:33which we're going to put into the pan, a splash of water.

0:58:33 > 0:58:37And then, also, we've got some Pontefract cakes,

0:58:37 > 0:58:39which is just...

0:58:39 > 0:58:42There is a sink in the back, if you want to wash your hands.

0:58:42 > 0:58:46Now, Pontefract cake. Liquorice. This stuff.

0:58:46 > 0:58:49Yeah, so, these are like jellied sweets, really,

0:58:49 > 0:58:52and they're pure liquorice.

0:58:52 > 0:58:53And they make a beautiful puree,

0:58:53 > 0:58:56which goes really nice with duck, venison or any sort of game.

0:58:56 > 0:58:58So where do you get these ideas from, then?

0:58:58 > 0:59:00Where's all this lot coming from,

0:59:00 > 0:59:02this tamarind and liquorice and stuff like that?

0:59:02 > 0:59:04Tamarind is from going round the markets in Birmingham.

0:59:04 > 0:59:07It's so multicultural, it's good to see different ingredients.

0:59:07 > 0:59:09I took and thought, "What is this?"

0:59:09 > 0:59:11So I brought it home, smashed it open and tasted it.

0:59:11 > 0:59:13I thought, "I can use that."

0:59:13 > 0:59:14The liquorice comes from when I was a kid,

0:59:14 > 0:59:16we used to buy the sticks out of the shop.

0:59:16 > 0:59:19I know... My mum's not a Jack Russell,

0:59:19 > 0:59:21she didn't give me a stick on the way to school.

0:59:21 > 0:59:24Basically we used to chew them on the way to school, the sticks,

0:59:24 > 0:59:25to get the liquorice flavour.

0:59:25 > 0:59:27You used to eat a stick on the way to school?

0:59:27 > 0:59:29You go...like that.

0:59:29 > 0:59:32- It's a Birmingham thing. - Did you ever do that?

0:59:32 > 0:59:35- I went to school in Birmingham. We did exactly the same.- Thank you!

0:59:35 > 0:59:38- First person I've met...- I think your parents were winding you up!

0:59:38 > 0:59:41I think it was just some random twig from the garden.

0:59:41 > 0:59:43I'm going to put the cake, the liquorice sweets...

0:59:43 > 0:59:45We used to have Sherbet Dip-Dab for that.

0:59:45 > 0:59:47Did that as well, I'm just saying we had the liquorice...

0:59:47 > 0:59:50When you're really good, you get a stick!

0:59:50 > 0:59:51LAUGHTER AND WHISTLING

0:59:51 > 0:59:54We got the liquorice, which I'm melting down,

0:59:54 > 0:59:55the tamarind, which we're melting down.

0:59:55 > 0:59:58- But you used to eat this as well, tamarind.- The tamarind pod, yeah.

0:59:58 > 1:00:02We used to have it as a real treat on a Saturday morning

1:00:02 > 1:00:04- in front of the TV. - You lot were lucky, weren't you?

1:00:04 > 1:00:06Big bowls of tamarind pods.

1:00:06 > 1:00:09We used to get a bowl of rhubarb and custard for a treat.

1:00:09 > 1:00:11Yeah, just suck them, and they've got little pips.

1:00:11 > 1:00:13You'd get a pod on a stick. Anyway, go on, then.

1:00:13 > 1:00:17A little bit of lime in with the tamarind, just going to melt down.

1:00:17 > 1:00:20Obviously, to speed things up,

1:00:20 > 1:00:21we've got two...

1:00:21 > 1:00:25Once they've been melted down for a good 10 or 15 minutes,

1:00:25 > 1:00:27we should end up with something...

1:00:27 > 1:00:29So what's that in there? Just water?

1:00:29 > 1:00:33Just water because they're so strong with the liquorice and the tamarind.

1:00:33 > 1:00:35We've got a bit of stock. Where's that...?

1:00:35 > 1:00:38- Oh, that's going in our sauce. - It's going in with the, er...

1:00:38 > 1:00:41So, you've done the green beans. They're blanching. The duck...

1:00:41 > 1:00:45we'll put in the oven. That's going to take about eight minutes on 220.

1:00:45 > 1:00:47- You're cooking that just on the skin, yeah?- On the skin.

1:00:47 > 1:00:50- You can flip it over and then flip it back.- OK.

1:00:50 > 1:00:54- We've got one that we got out. - We've got one which is resting.

1:00:54 > 1:00:56- Yep.- It's always important to rest-imate.

1:00:56 > 1:01:00These have just been blanched. Take these off. There you go.

1:01:00 > 1:01:04And the liquorice, which we'll put into a blender and blend, James.

1:01:04 > 1:01:08OK. So that liquorice, it's just these sweets, yeah?

1:01:08 > 1:01:11- Yeah, melted down. - In water, that's it?- That's it.

1:01:11 > 1:01:16- It makes such a beautiful shiny puree/sauce.- There you go.- Cheers.

1:01:16 > 1:01:18- Thank you, James.- There you go.

1:01:18 > 1:01:22And then we've got the tamarind, which is...

1:01:22 > 1:01:26Basically, the tamarind, we'll just push the stones through the sieve.

1:01:26 > 1:01:32- It's almost like a puree/sauce. - Right. Yep, there you go.

1:01:32 > 1:01:34Did you want to try chewing one of those sticks, James?

1:01:34 > 1:01:37Not particularly, no.

1:01:37 > 1:01:39For me, a lot of my food is nostalgia, you know?

1:01:39 > 1:01:42The reason why I... I burnt the wood... I dried the wood out...

1:01:42 > 1:01:46- There you go.- Thank you. - Don't eat it all at once.

1:01:46 > 1:01:53We dry the wood out and we burn it, like a little bonfire.

1:01:53 > 1:01:58- Hold on a second. This is this? - Yes, so that's the stick.

1:01:58 > 1:02:01- Sorry, it is a stick.- Yeah, but you do get flavour...

1:02:01 > 1:02:03To be honest, James gave you a stick.

1:02:04 > 1:02:07- In Norfolk, we used to chew bones. - Right.

1:02:09 > 1:02:12Basically, burn the liquorice like a powder so you get bits of

1:02:12 > 1:02:15sort of wood taste and then I mix it with another liquorice powder...

1:02:15 > 1:02:18- Wood taste!- ..which is this stuff. Hold your arm out.

1:02:18 > 1:02:20It tastes of forest.

1:02:20 > 1:02:23Try that. Have a little taste of that.

1:02:27 > 1:02:29Taste it when the dish is finished.

1:02:29 > 1:02:32- James, do you want to pass that in there for me?- Yeah.

1:02:32 > 1:02:36- Pass that through there.- It's got a sweetness to it, hasn't it?

1:02:36 > 1:02:38They reckon liquorice is the sweetest thing on the planet.

1:02:38 > 1:02:4150 times sweeter than sugar, believe it or not.

1:02:41 > 1:02:45- I got a bit of flavour then. - Did you?- I feel happy now.

1:02:45 > 1:02:49When you taste this, you'll understand where I'm coming from.

1:02:49 > 1:02:51As you know, there are lots of recipes in the past that have

1:02:51 > 1:02:52gone back centuries.

1:02:52 > 1:02:54People have used charcoal, ash and things like that.

1:02:54 > 1:02:56Well, there is a famous dish in France.

1:02:56 > 1:02:58I can't remember it now, but they sell it in the market.

1:02:58 > 1:03:01- It's in pots with duck and ash. - Yeah.

1:03:01 > 1:03:04I'm not saying I've reinvented the wheel but, you know,

1:03:04 > 1:03:07it's just nice to bring things back.

1:03:07 > 1:03:09A bit of nostalgia with the liquorice sticks.

1:03:10 > 1:03:14So, if you carry on blending that, I'll get on with the green beans.

1:03:14 > 1:03:15Right.

1:03:15 > 1:03:20- OK, so that's your paste. - I'll just taste that for seasoning.

1:03:20 > 1:03:23And then this is the liquorice. You want that passing through a sieve?

1:03:23 > 1:03:25Yes, please.

1:03:25 > 1:03:27That definitely smells like liquorice.

1:03:27 > 1:03:31- I thought you'd like this one, being from up...- From up north?

1:03:31 > 1:03:34- From up north. - Well, I saw this last week.

1:03:34 > 1:03:36It was being put on my driveway. Look at it.

1:03:36 > 1:03:38LAUGHTER

1:03:38 > 1:03:40So, you'll spend most of the week on your hands and knees

1:03:40 > 1:03:41licking your driveway!

1:03:41 > 1:03:43It is really strong this, isn't it?

1:03:46 > 1:03:48Right, so we'll pass that through a sieve.

1:03:48 > 1:03:52- Our duck is rested.- Yes.- Yes?

1:03:52 > 1:03:57- It's thick stuff. - We've cooked this medium.

1:03:57 > 1:04:01- And you want me to put the beans in. - In there, James.

1:04:01 > 1:04:06- We've got a bit of stock and a bit of butter, yeah?- Butter.- OK.

1:04:06 > 1:04:10- Just emulsify that, bit of seasoning.- OK, I'll do that.

1:04:10 > 1:04:12You carry on and do your duck. I'll be there.

1:04:12 > 1:04:14We've got our roasted twigs...

1:04:14 > 1:04:16- Twigs.- Our twigs.

1:04:16 > 1:04:19When I put it in the restaurant, it puts such a smile on people's faces.

1:04:19 > 1:04:22It's nice of you to come on here and do a dish that's accessible for people.

1:04:22 > 1:04:24LAUGHTER

1:04:24 > 1:04:27The problem is, I ring up and I say, what do you want to cook?

1:04:27 > 1:04:30Shall I do a nice poached egg, some Lichfield asparagus,

1:04:30 > 1:04:32local to where I'm from,

1:04:32 > 1:04:34some cheese from down the road from Birmingham.

1:04:34 > 1:04:37That doesn't really sound that interesting.

1:04:37 > 1:04:40So then they pushed me into a corner and this is what happens

1:04:40 > 1:04:43- when I get pushed into a corner. - You rebel.

1:04:43 > 1:04:44Is that the liquorice?

1:04:44 > 1:04:48- The liquorice is... We've dusted it.- It's horrible.

1:04:51 > 1:04:52Another little towel...

1:04:55 > 1:04:56Give you that knife there.

1:05:00 > 1:05:02And this looks like the stuff you buy in France.

1:05:02 > 1:05:06Obviously it's cold, the one in ash, but there you go. OK. What's next?

1:05:06 > 1:05:12I'm going to dress the plate now, James. On there.

1:05:12 > 1:05:14- Oh, the sticks go in? - The sticks go in.

1:05:16 > 1:05:20- Could you pick me some nice rocket leaves just to dress...- Can do.

1:05:20 > 1:05:24Where do you get the liquorice sticks from? Do you pick them yourself?

1:05:24 > 1:05:25No, you just buy them in...

1:05:25 > 1:05:27Sweet shops used to sell these.

1:05:27 > 1:05:30By the side of the M40 on his way down!

1:05:30 > 1:05:32LAUGHTER

1:05:33 > 1:05:35I think health food stores sell them, don't they?

1:05:35 > 1:05:37Yeah, I think so.

1:05:37 > 1:05:39I mean, I don't think you'll get them from the supermarket.

1:05:39 > 1:05:41OK, then. So...

1:05:41 > 1:05:44- Green beans.- Yeah, we're there. - Have you got a palette knife?

1:05:44 > 1:05:49- There's a palette knife.- The problem is, there's ash everywhere.

1:06:01 > 1:06:04Made all the difference that, didn't it?

1:06:04 > 1:06:06I tell you what, he should be on tour with you!

1:06:10 > 1:06:13I have to say, it looks...

1:06:13 > 1:06:15So, is this on your menu at the moment, then?

1:06:15 > 1:06:19- It has been on the menu. It's on the tasting menu.- Yes.- A few of them on.

1:06:24 > 1:06:27One there. And then for the tamarind, which is the acidity.

1:06:30 > 1:06:32A bit on the top. So remind us what this is again.

1:06:32 > 1:06:36This is roast duck with liquorice charcoal, tamarind, lime,

1:06:36 > 1:06:40- green beans and rocket. As simple as that.- Simple as that.- One second.

1:06:40 > 1:06:44The piece de resistance... What about that?

1:06:46 > 1:06:48I say nothing.

1:06:54 > 1:06:56I have to say, it looks absolutely fantastic.

1:06:56 > 1:07:00I know that it tastes unbelievable so follow me over, Glynn.

1:07:02 > 1:07:06- Exciting!- I know I take the mick out of him, but his food is just...

1:07:06 > 1:07:09Anyone who hasn't been to his restaurant in Birmingham,

1:07:09 > 1:07:11seriously, you've got to go because it is absolutely fantastic.

1:07:11 > 1:07:15- It looks amazing.- Dive into that. - I love tamarind as well.

1:07:15 > 1:07:18That's why I won't hear a word said against brown sauce ever

1:07:18 > 1:07:21- because it's got tamarind in it. - It has.- Practically exotic.

1:07:21 > 1:07:23- Tell us what you think. - Shall I stop chatting and eat?

1:07:23 > 1:07:25A little bit of liquorice puree there to...

1:07:25 > 1:07:28Other things you could do? You mentioned venison. Beef, I suppose.

1:07:28 > 1:07:31Beef works fantastically with the amount of fat.

1:07:31 > 1:07:33Fish, I'd steer away, because it might be a bit too strong,

1:07:33 > 1:07:36- but tamarind with fish is good without the liquorice.- Wow!

1:07:36 > 1:07:39- That is really good.- Happy with that? A good effort, isn't it?

1:07:39 > 1:07:41Hold on a minute. There we go.

1:07:41 > 1:07:43I don't think you're going to get any of this.

1:07:44 > 1:07:47LAUGHTER

1:07:49 > 1:07:52So, there you go. Simple. Maybe not.

1:07:52 > 1:07:53Time now for the omelette challenge.

1:07:53 > 1:07:56This week, Tom Kerridge and Paul Ainsworth are fighting it out

1:07:56 > 1:07:57for glory at the hob.

1:07:57 > 1:08:02But can Tom beat his already impressive time of 22.72 seconds.

1:08:02 > 1:08:03Let's take a look.

1:08:03 > 1:08:06Paul Rankin is still at the centre of our pan, 17.5 seconds.

1:08:06 > 1:08:09These guys are pretty quick, though, Tom used to be in the top ten.

1:08:09 > 1:08:12Now he's been knocked out of the top ten but we've got Paul sitting...

1:08:12 > 1:08:14Where are you? There. About 29 seconds there.

1:08:14 > 1:08:18So usual rules apply. Three-egg omelette cooked as fast as you can.

1:08:18 > 1:08:21Now I know these boys have been practising as well, so, are you ready?

1:08:21 > 1:08:24- Practising?- Yeah, I know you have. Three, two, one, go.

1:08:31 > 1:08:35- Generally... What happens, it sticks.- Flavour, flavour.

1:08:39 > 1:08:43Oh, oh. Is that meant to look like that?

1:08:43 > 1:08:45Yeah, somebody's not been practising.

1:08:45 > 1:08:47LAUGHTER

1:08:47 > 1:08:48GONG

1:08:51 > 1:08:52You see?

1:08:54 > 1:08:57- Come on!- What is that? What is that?

1:08:57 > 1:09:00See, now you know, Paul, how to get two Michelin stars.

1:09:00 > 1:09:03- That's what happens. What is that, Chef?- It's just...just perfect.

1:09:03 > 1:09:05Just cooked. Look at it, it's perfect.

1:09:05 > 1:09:07It's scrambled egg, though, isn't it?

1:09:07 > 1:09:09No, no, no, no, no, by the time you pick that up and take it

1:09:09 > 1:09:12into the restaurant, it's just set in time.

1:09:14 > 1:09:19- Oh, dear.- Don't "oh, dear".- I can't believe you have to eat that, James.

1:09:19 > 1:09:20I know.

1:09:20 > 1:09:21His is looser than mine, look.

1:09:21 > 1:09:25That is just the kilo of butter that he has put in there.

1:09:25 > 1:09:26Which is a good move.

1:09:30 > 1:09:33- That's a shell.- That was from his.

1:09:33 > 1:09:36- "That was from his"? - That was from you.

1:09:39 > 1:09:43- Plenty of butter. He likes butter. - Paul, you think you were quicker?

1:09:44 > 1:09:46- I think I was.- You WERE quicker.

1:09:48 > 1:09:52You were quicker by a long way. Quicker than even Tom.

1:09:52 > 1:09:59No, you weren't. You did it in 26.32, which puts you about there.

1:09:59 > 1:10:05- Pretty good.- Yeah, I'm happy with that.- Tom.- See, it's cooked now.

1:10:09 > 1:10:10No way!

1:10:13 > 1:10:16- Do you think that was an omelette, first of all?- Erm...

1:10:16 > 1:10:18Omelette-ish, it's omelette-ish.

1:10:20 > 1:10:24You did it not quicker but I can't put that on there,

1:10:24 > 1:10:27so you're going in there. Because we had to play this.

1:10:27 > 1:10:29EASTENDERS THEME PLAYS

1:10:32 > 1:10:34And, best of all, that actually worked.

1:10:34 > 1:10:38That was Tom on camera three who spent the whole morning rehearsing that bit.

1:10:38 > 1:10:39You got it right, well done.

1:10:44 > 1:10:45Two words - scrambled eggs.

1:10:45 > 1:10:49Right, up next, a chef who wrote his first book on Italian cooking

1:10:49 > 1:10:53in 1983 and has since gone on to write 22 hugely successful books.

1:10:53 > 1:10:56It is, of course, the amazing Antonio Carluccio.

1:10:56 > 1:10:58- Great to have you back on the show. - Buongiorno, James.

1:10:58 > 1:11:01Fantastic, buongiorno. What are we cooking, then, Chef?

1:11:01 > 1:11:03Something very seasonal and close to your heart.

1:11:03 > 1:11:05Did you know that we started together

1:11:05 > 1:11:07- seven years ago. The first one. - You're the first...

1:11:07 > 1:11:11The first ever programme that I ever did, you cooked a lamb...

1:11:11 > 1:11:14- I think it was lamb stuffed with... - Yes, with something.

1:11:14 > 1:11:15Yeah, exactly, feta cheese.

1:11:15 > 1:11:20- I discovered meanwhile that you can cook now.- Thanks very much(!) What are we going to do, then?

1:11:20 > 1:11:22This is for you, look.

1:11:22 > 1:11:29I give it to you immediately because this is a treat. So, artichokes.

1:11:29 > 1:11:32Yeah. So these are the little baby artichokes as well.

1:11:32 > 1:11:34In a raw salad.

1:11:34 > 1:11:37You see, you have to take away

1:11:37 > 1:11:41the most hard and unedible things.

1:11:41 > 1:11:45What a wonderful flower. I give it up to you.

1:11:45 > 1:11:48- I'll trim it all of all off. - Chop it very fine.

1:11:48 > 1:11:52Meanwhile, I will cook this sauce, a little bit more fire here.

1:11:55 > 1:11:58With my beloved mushrooms, look at this.

1:11:58 > 1:12:02So what is it with you and these mushrooms? How did it start for you?

1:12:02 > 1:12:04- When you were a young kid? - Yes, a young kid.

1:12:04 > 1:12:09I was going with Papa and friends, as everybody in Italy does.

1:12:09 > 1:12:13I was going to pick mushrooms and then the sort of passion

1:12:13 > 1:12:18remains in me and I find mushrooms anywhere. Everywhere.

1:12:18 > 1:12:22- Here, I find even some in Hyde Park. - What have we got here?

1:12:22 > 1:12:27We've got butter first of all and then we cook, yes.

1:12:27 > 1:12:30This will be the sauce for raviolo.

1:12:30 > 1:12:33There are two sheets of pasta which will contain the sauce.

1:12:33 > 1:12:35They are in the fridge at the moment,

1:12:35 > 1:12:38so we will talk about those in a minute. What mushrooms have you brought along with us?

1:12:38 > 1:12:41These are morels, which is a fantastic mushroom.

1:12:41 > 1:12:44You have to be careful when you get morels fresh because they may

1:12:44 > 1:12:47have little stones inside. They are hollow.

1:12:47 > 1:12:49I will open one to you and show it.

1:12:49 > 1:12:56You see, and they may have stones or something like that. Then we have the girolles, or chanterelles,

1:12:56 > 1:12:59as I prefer to call them. These are the girolles,

1:12:59 > 1:13:05which we put immediately there after they have been cleaned,

1:13:05 > 1:13:09and naturally we have the most wonderful mushroom of all,

1:13:09 > 1:13:13the porcino, the cep. Let me put a few more here.

1:13:13 > 1:13:16So you would classify the cep more so than the morel

1:13:16 > 1:13:19- as the king of mushrooms, would you?- The morel

1:13:19 > 1:13:23is a very, very fine mushroom.

1:13:23 > 1:13:27In fact, to buy it is even more expensive but, for me, the king

1:13:27 > 1:13:28is really this one.

1:13:28 > 1:13:31Look, perfect, it doesn't have a little animal inside,

1:13:31 > 1:13:35- it's vegetarian.- But it's great raw in salads as well, isn't it?

1:13:35 > 1:13:38In fact, in fact, I have an idea.

1:13:38 > 1:13:42Look. Look, if you can cut me the very solid one, this one.

1:13:42 > 1:13:44Yeah, I'll do it.

1:13:44 > 1:13:47You can cut it very finely sliced, and this one, too.

1:13:47 > 1:13:50We do the salad of porcini as well.

1:13:50 > 1:13:55- OK.- On this show you can do everything.

1:13:55 > 1:13:59- So you wouldn't wash these? - No, you never wash mushrooms.

1:13:59 > 1:14:06You scratch them from, eventually, dirt. But they are clean.

1:14:06 > 1:14:10You have just to check if they have little maggots inside.

1:14:10 > 1:14:13Because they may have. This one is perfect, look at this.

1:14:13 > 1:14:18- Wonderful white. - Now, you're as well as...- Yes.

1:14:18 > 1:14:21..busy all over the world with the restaurants and everything else,

1:14:21 > 1:14:24- writing is a huge influence in your life.- Yes.

1:14:24 > 1:14:28You've written a couple of things recently.

1:14:28 > 1:14:31I've written 19 books altogether,

1:14:31 > 1:14:35two of which...the last one, one is called Collection.

1:14:35 > 1:14:40And naturally my sort of biography, my life.

1:14:41 > 1:14:45Now we put a little bit of sort of...

1:14:45 > 1:14:47A spoon, a spoon, a spoon.

1:14:47 > 1:14:48I can get you one.

1:14:51 > 1:14:53So this is tomato puree that you're adding to this?

1:14:53 > 1:14:58A little bit of tomato puree to be a little...sort of things.

1:14:58 > 1:15:03And then some parsley and we chop it like this, direct.

1:15:06 > 1:15:10So you've written, like, an autobiography on your life.

1:15:10 > 1:15:17Yeah, my own biography starting from birth. In fact, to write it...

1:15:17 > 1:15:18I put some wine now.

1:15:20 > 1:15:26I asked my siblings if my father, my mother, they conceive to me in love.

1:15:26 > 1:15:32- Right.- To see if the beginning of my life was already positive.

1:15:32 > 1:15:34He didn't say this in rehearsal.

1:15:37 > 1:15:41- Well, they told me, yes. - They told you yes?- They told me yes.

1:15:41 > 1:15:43Listen, the sauce is ready.

1:15:43 > 1:15:48The only time when you can put a few drops of oil in water for

1:15:48 > 1:15:52boiling the pasta is when you have two big sheets of pasta.

1:15:52 > 1:15:53This is fresh pasta.

1:15:53 > 1:15:57It's wonderful, you put it to boil in salted water, which should

1:15:57 > 1:16:01be 10g of salt per litre of water.

1:16:01 > 1:16:04It's more salty than people would normally do, isn't it?

1:16:04 > 1:16:07- Yeah, but 10g is not very much. - Yeah.

1:16:07 > 1:16:13Now, this is cooking and it will cook the fresh pasta only two,

1:16:13 > 1:16:16three minutes, no more than that.

1:16:16 > 1:16:22In fact, it's just the sauce, that's wonderful.

1:16:22 > 1:16:25You can see the oil on the surface when you put the pasta down,

1:16:25 > 1:16:29coated with the oil so it doesn't stick together.

1:16:29 > 1:16:32Now, as well as that, you're doing these food festivals all over the UK.

1:16:32 > 1:16:35- One in particular which is just round the corner.- You know what?

1:16:35 > 1:16:38- I'm coming to your area, in Malton. - You are, you're coming up north.

1:16:38 > 1:16:40Yes.

1:16:40 > 1:16:43And it will be very good because I would like to taste your food.

1:16:43 > 1:16:48- The Malton Food Festival, which is next weekend, I believe.- I think so.

1:16:48 > 1:16:50Two weekends' time. There you go.

1:16:50 > 1:16:53- So we have one sheet of pasta, we put it there.- Yup.

1:16:58 > 1:17:02There. Then we have the... Let me taste.

1:17:05 > 1:17:08Yup. A little bit of salt. Because...

1:17:11 > 1:17:16- Yes.- So that's it, very quick.- Yes. It's very quick.

1:17:16 > 1:17:22Italian food is mof-mof - minimum of fuss, maximum of flavour.

1:17:22 > 1:17:24Then we have the other one here, look.

1:17:29 > 1:17:34This is the blanket. So we put it there.

1:17:34 > 1:17:35Naturally something like this,

1:17:35 > 1:17:41you can do it also with a filling of fish, of whatever you like.

1:17:41 > 1:17:42Whoops.

1:17:42 > 1:17:45The decoration, let me put the decoration...

1:17:45 > 1:17:49- I didn't save one of those but... - We can fry that off, yeah.

1:17:52 > 1:17:55- Got some butter in there if you want it.- That's there.

1:17:56 > 1:18:00- So explain to us about the salad, then.- Oh, we have the salad, let's taste.

1:18:00 > 1:18:04So we have very finely chopped artichokes.

1:18:04 > 1:18:06If you have the big one, the globe artichoke,

1:18:06 > 1:18:10you have to take all the heart apart and then...

1:18:10 > 1:18:13Just the heart, isn't it? But with the small ones...

1:18:14 > 1:18:17- Lemon, olive oil... - That's it.- Salt and pepper.

1:18:17 > 1:18:20And, of course, Parmesan cheese and of course we've got the ceps in

1:18:20 > 1:18:23- there as well.- Yeah. - So which part of Italy...?

1:18:23 > 1:18:25You put the ceps in there as well?

1:18:25 > 1:18:28- That's in there?- I want to do it separate. Never mind.

1:18:28 > 1:18:29I'll do another one.

1:18:29 > 1:18:31LAUGHTER

1:18:31 > 1:18:35- No pressure(!)- Yeah.- I'll follow what the chef says.

1:18:35 > 1:18:38- So, which part of Italy are you from, then?- Put in this one veg.

1:18:38 > 1:18:42- Where did you grow up? - I grew up in Piemonte.

1:18:42 > 1:18:45I was born in the south, on the Amalfi coast.

1:18:45 > 1:18:49And it was fantastic to have both.

1:18:49 > 1:18:51A bit of salt.

1:18:51 > 1:18:52A bit of lemon.

1:18:54 > 1:18:57- And of course, we saw a lot of that when you were...- Olive oil.

1:18:57 > 1:19:01Olive oil, yeah. ..when you were touring with Gennaro on BBC Two.

1:19:01 > 1:19:04The good old Gennaro.

1:19:04 > 1:19:05My...

1:19:05 > 1:19:09- My desperation! - JAMES LAUGHS

1:19:09 > 1:19:12- Yeah, that's fine. - There you go, Cheffy.- Lovely.

1:19:12 > 1:19:14So, we put the decoration here.

1:19:16 > 1:19:21- The garnish, as you call it.- So we've got that, that...- And that.

1:19:21 > 1:19:24- We've got an extra dish more than we did in rehearsals.- Yes.

1:19:24 > 1:19:27- And you want a little bit of Parmesan cheese?- Here, yes.

1:19:27 > 1:19:30So, tell us what the name of this dish is.

1:19:30 > 1:19:36- So, this is open raviolo with mushrooms.- And in Italian?

1:19:36 > 1:19:38Il raviolo aperto con funghi.

1:19:38 > 1:19:42- Sounds much better, doesn't it? - Love that, yeah!- Poetry.

1:19:48 > 1:19:52It looks delicious. I know these, just eat them as they are. Fabulous.

1:19:52 > 1:19:56- Come on over here.- Wow!- Have a seat. Just dive in.

1:19:56 > 1:19:59I don't know where you want to start, really, but... There you go.

1:19:59 > 1:20:02So, if you like vegetarian...

1:20:02 > 1:20:05- that's vegetarian.- Italy's brilliant for vegetarian food.

1:20:05 > 1:20:07Wherever I've been, I have the most choice when I go to Italy.

1:20:07 > 1:20:09Doesn't have any complication between pasta

1:20:09 > 1:20:13and this and that vegetables. You have always vegetarian.

1:20:13 > 1:20:17But it's so simple if you use the small artichokes, as well.

1:20:17 > 1:20:20- Delicious.- It's amazing.- Contains a lot of iron. It's very good.

1:20:20 > 1:20:23- And nice and quick. - Yeah.- Happy with that?

1:20:23 > 1:20:26- Oh, that's really lovely, yeah. - Good, good.- Thank you so much!

1:20:30 > 1:20:33Simple but so effective. That's definitely one you should try.

1:20:33 > 1:20:36Now, when Les Dennis came to the studio to face his food

1:20:36 > 1:20:39heaven or food hell, he was hoping to be matched with mint,

1:20:39 > 1:20:42but would he have to put up with pork belly? Let's find our.

1:20:42 > 1:20:44It's time to find out whether you've sent

1:20:44 > 1:20:46Les to food heaven or food hell.

1:20:46 > 1:20:49Les, just to remind you, your version of food heaven would be...

1:20:49 > 1:20:54- Go on, you tell me!- ..the bunch of lovely...- Mint. I love it.

1:20:54 > 1:20:57- I can eat it just raw. - It's delicious stuff.

1:20:57 > 1:20:59Great with, of course, mint sauce with the lamb,

1:20:59 > 1:21:03particularly for tomorrow, and of course a little trio of

1:21:03 > 1:21:05cremes brulees, which are covered with mint, chocolate or lemon.

1:21:05 > 1:21:08Alternatively, it could be the dreaded food hell,

1:21:08 > 1:21:11which is this stuff over here. Complete with nipples!

1:21:11 > 1:21:14- Belly pork.- Too fatty! - Really?- Yeah.

1:21:14 > 1:21:16It needs to be cooked for a long period of time, but it could be

1:21:16 > 1:21:19that with sauteed savoy cabbage and a little bit of salmon through it.

1:21:19 > 1:21:23- Sounds interesting.- Honey-roasted.- A bit of surf and turf.- Exactly, yeah.

1:21:23 > 1:21:25How do you think the viewers have done?

1:21:25 > 1:21:27Erm, I think they've probably sent me to hell!

1:21:27 > 1:21:30- I said it was very, very close. - Yeah.- It was very, very close.

1:21:30 > 1:21:34- Very close, was it? - 58% of the people wanted to see...

1:21:36 > 1:21:39..the pork belly. You've lost this one. There we go. Right,

1:21:39 > 1:21:41lose that one out the way.

1:21:41 > 1:21:44Don't worry, we've got three cremes brulees for your dinner tonight.

1:21:44 > 1:21:47You can take those and you only have to make one more for tonight.

1:21:47 > 1:21:48- Yeah.- What I'm going to do first of all...

1:21:48 > 1:21:51Guys, if you could cook the salmon... Marcus, you can do that.

1:21:51 > 1:21:54Martin, if you can chop up onions

1:21:54 > 1:21:56and then chop the cabbage into decent-sized chunks...

1:21:56 > 1:21:59I'm going to get on with my pork belly here.

1:21:59 > 1:22:02Now, pork belly is great, because it's got a lot of fat in there.

1:22:02 > 1:22:04- Yeah.- But what you need to do is score it first of all.

1:22:04 > 1:22:06To crisp it up, there's several different ways.

1:22:06 > 1:22:09You can cook it for a long time and twice-cook it,

1:22:09 > 1:22:11which I'm going to do, but to help it crisp up even more,

1:22:11 > 1:22:13just score over the surface, over the top.

1:22:13 > 1:22:16Maybe I've had it where it's just not been cooked crispy enough.

1:22:16 > 1:22:17I think that's the thing.

1:22:17 > 1:22:20I don't know about you boys, but when it's not cooked for

1:22:20 > 1:22:22a long time, that's what puts a lot of people off.

1:22:22 > 1:22:26- Yeah. A bit chewy.- Yeah, a bit chewy and a bit leathery.

1:22:26 > 1:22:28So, what you do is you place the pork belly into a colander.

1:22:28 > 1:22:31Now, if you're doing roast pork, the same thing applies,

1:22:31 > 1:22:33or if you've got duck or goose -

1:22:33 > 1:22:37a kettle full of boiling water, and pour this over the top.

1:22:38 > 1:22:41Now, you'll see it actually firm up.

1:22:41 > 1:22:46- So you wouldn't season it till after that?- No. You can see it...

1:22:46 > 1:22:49Look, it starts to almost shrink. Look at that.

1:22:49 > 1:22:50And then what you do with this, now,

1:22:50 > 1:22:54is we can just take our pork belly out...

1:22:54 > 1:22:56onto a tea towel. There we go.

1:22:56 > 1:22:58Get rid of all that excess water, like that.

1:22:58 > 1:23:01- Have you done the old onions? - Yeah, onions are there.

1:23:01 > 1:23:04- Might be a bit coarse for you. - And then... That's all right.

1:23:04 > 1:23:05They can go straight into there.

1:23:05 > 1:23:08These onions are just going to... sit on a bed of onions, this pork.

1:23:08 > 1:23:11We've got some fresh thyme in here.

1:23:11 > 1:23:13Now, what Marcus is doing over there...

1:23:13 > 1:23:16Can you believe you've got three chefs cooking you a meal?

1:23:16 > 1:23:19Marcus is cooking salmon, because salmon goes well with pork belly.

1:23:19 > 1:23:22- I love that combination. - Is that being seared?

1:23:22 > 1:23:26- Yeah, it's been seared, yeah. - A bit of olive oil, salt.

1:23:26 > 1:23:28I'm going to drop in some butter to give it some nice colour.

1:23:28 > 1:23:31- I'm just going to wash my hands. - So, oil AND butter you would use?

1:23:31 > 1:23:34- I'm just putting the butter in now. - Butter just gives it a nice colour.

1:23:34 > 1:23:37Otherwise, if you cook in all butter, it can burn.

1:23:37 > 1:23:39So anyway, you can see, actually,

1:23:39 > 1:23:43when you've just put that water on, it shrinks itself. Salt, of course.

1:23:43 > 1:23:46As always. Black pepper. A decent amount of salt.

1:23:46 > 1:23:48And then we take some white wine.

1:23:48 > 1:23:50And don't put it on the top, put it underneath.

1:23:50 > 1:23:53And that way, as it cooks, it'll keep it lovely and moist and

1:23:53 > 1:23:55all those juices will come out of it.

1:23:55 > 1:23:56Salt and pepper helps it crisp?

1:23:56 > 1:23:59Salt and pepper helps it to crisp, but I've got another tip.

1:23:59 > 1:24:01Once it goes in the oven, this needs to go in for about two hours.

1:24:01 > 1:24:06- Really?- Quite slowly, about 350, 325, something like that.

1:24:06 > 1:24:08That's about sort of 160.

1:24:08 > 1:24:12After a couple of hours - just keep basting it - you end up with this,

1:24:12 > 1:24:15this lovely rich mixture. Now, if I just take this...

1:24:15 > 1:24:19- Doesn't really look like hell, does it, at all?- It doesn't really!

1:24:19 > 1:24:21- But if I just get a knife... - Right.- And then...

1:24:21 > 1:24:25what we can do now is we can drain off this liquid...

1:24:25 > 1:24:31because we're going to use this, because this is just like nectar.

1:24:31 > 1:24:35- It is.- You make a jus? I never know what a jus is, exactly.

1:24:35 > 1:24:41- A "juzz"! You take this juzz, made with stock, ideally...- Right.

1:24:41 > 1:24:44..because the way that you actually make a jus, or a juzz,

1:24:44 > 1:24:45is to actually reduce it down.

1:24:45 > 1:24:48You can't make it with powdered stock, you must use fresh stock.

1:24:48 > 1:24:50You can buy cans of that in the supermarket now.

1:24:50 > 1:24:52What I'm going to do is just cut this...

1:24:52 > 1:24:54Martin, if you could just saute me off

1:24:54 > 1:24:56- a little bit of buttered cabbage in here...- Yeah.

1:24:56 > 1:24:58Just a bit of that in there.

1:24:58 > 1:25:03See, again, when cabbage is over-creamy, I don't like that.

1:25:03 > 1:25:05That's a bit hot there!

1:25:06 > 1:25:10- Chef?- It'll be all right. - He's setting me up today!

1:25:10 > 1:25:14- Your omelette would have cooked in time over that!- Yes, definitely!

1:25:14 > 1:25:15Just a touch of water. There you go.

1:25:19 > 1:25:22- Right, while he sets fire to my kitchen...- Flambeed cabbage!

1:25:23 > 1:25:26- There you go. What we're going to do is just take our pork now.- Right.

1:25:26 > 1:25:29Now, I'm going to leave you that, because you can take that home.

1:25:29 > 1:25:31I know you've got a dinner party tonight. Take that.

1:25:31 > 1:25:35- Wow.- And then what we do is just finish this off with some honey.

1:25:35 > 1:25:37And this is where we twice-bake it.

1:25:37 > 1:25:39We're often told to twice-bake pork belly.

1:25:39 > 1:25:41So, this has gone in a low oven

1:25:41 > 1:25:44for a long time, two, three hours - the longer it is, the better -

1:25:44 > 1:25:47- then we turn the oven right up and then cook this again.- Right, OK.

1:25:47 > 1:25:52So this goes in the oven about sort of 360, something like that.

1:25:52 > 1:25:58380. And this wants about 20 minutes. And this gets lovely...

1:25:58 > 1:26:02- With that honey glaze.- With that honey glaze.- 20 minutes?- Yeah.

1:26:02 > 1:26:06No more than that, otherwise it's black. And you've got that. See?

1:26:06 > 1:26:10- Wow!- And then what we do now... How are we doing with our cabbage?

1:26:10 > 1:26:14- We've got enough cabbage for about 400 there.- Yeah, well...

1:26:14 > 1:26:16we're big guys, y'know what I mean?

1:26:16 > 1:26:19- We're just going to flake that. - So the salmon is flaked in.

1:26:19 > 1:26:23Yeah, the salmon's all flaked in. Now, if you wanted to, you could mix

1:26:23 > 1:26:26equal quantities of pork belly and salmon and have them together.

1:26:26 > 1:26:29But it works really well either with savoy cabbage, like this,

1:26:29 > 1:26:31or, alternatively, cook it for longer,

1:26:31 > 1:26:35use a white cabbage and do choucroute, which is lovely with it.

1:26:35 > 1:26:39- What's choucroute?- Choucroute? It's that lovely pickled...- Sauerkraut.

1:26:39 > 1:26:45- Oh, OK.- So, what we're going to do is, we just grab a spoon.

1:26:45 > 1:26:48A little bit of parsley, boys. I'll do that. I'll do that, don't worry.

1:26:48 > 1:26:51We'll just take some flat-leaf parsley. There you go.

1:26:53 > 1:26:54Or chives if you've got no parsley.

1:26:54 > 1:26:57Chives if you've got no parsley, exactly!

1:26:57 > 1:26:59You're learning, you're learning!

1:26:59 > 1:27:03- There you go. Save that. He's going to take that home.- Oh, wow!

1:27:03 > 1:27:06- If you could season that for me, Martin...- No problem.

1:27:06 > 1:27:08Martin'll just season that up. So, we're just sauteing off now.

1:27:08 > 1:27:11What Marcus has done is just cooked the salmon, JUST cooked,

1:27:11 > 1:27:14so then, when you flake it through...

1:27:14 > 1:27:16- Y'know, often people overcook salmon.- Yeah.

1:27:16 > 1:27:19And what you need to do is just cook it.

1:27:19 > 1:27:22By the time it gets to the table, it'll be perfectly cooked.

1:27:22 > 1:27:24- And we just put a pile of that. - So it carries on cooking?

1:27:24 > 1:27:27It carries on cooking. Yeah, it's going to carry on cooking, yeah.

1:27:27 > 1:27:31Well, this will be cooked, because Marcus cooked it, not Martin.

1:27:31 > 1:27:32THEY LAUGH

1:27:32 > 1:27:35We place that over the top, like that.

1:27:35 > 1:27:38A nice little bit of pork belly sits on there.

1:27:38 > 1:27:41- It really looks like hell, doesn't it(?)- And you've got a sauce.

1:27:41 > 1:27:43Not at all! It looks lovely.

1:27:43 > 1:27:47- But this is the liquor that's left over.- Right, OK.

1:27:47 > 1:27:51But you pour that over the top. And you just put that over the top.

1:27:51 > 1:27:54Have you got your irons there, Marcus? There we go.

1:27:54 > 1:27:57- Put plenty of sauce on, as well. - So, what's in that liquor, then?

1:27:57 > 1:28:00That's the juices reduced down. That's it.

1:28:00 > 1:28:02- And you didn't put any honey in there?- Nothing.

1:28:02 > 1:28:04It's obviously the juices from there. Dive in.

1:28:04 > 1:28:06- Tell me what you think. - Fantastic.

1:28:07 > 1:28:10Dive in, Marcus. There you go. Go on, dive in.

1:28:10 > 1:28:13The crackling's lovely and crisp. I'm going to get some wine out.

1:28:13 > 1:28:16Getting into the crackling's not easy, is it?

1:28:16 > 1:28:21- There we go. We've got it over here. - This is hell, folks, it really is(!)

1:28:21 > 1:28:22Tell me what you think.

1:28:22 > 1:28:24That combination between salmon, cabbage and pork,

1:28:24 > 1:28:27- I think it's a great mix.- Mm!

1:28:27 > 1:28:29- It is.- Nice combination. There you go.

1:28:29 > 1:28:32My mum told me not to talk with my mouth full.

1:28:36 > 1:28:39Turns out pork belly isn't Les Dennis's hell, after all.

1:28:39 > 1:28:42Well, I'm afraid that's all we've got on today's Best Bites.

1:28:42 > 1:28:44I hope you've enjoyed looking back at some of the fantastic

1:28:44 > 1:28:47food picked out for you from the Saturday Kitchen store cupboard.

1:28:47 > 1:28:49Have a great week, and we'll see you soon.