:00:00. > :00:08.The next 90 minutes is jam-packed with mouthwatering recipe
:00:09. > :00:11.ideas that, trust me, you won't want to miss.
:00:12. > :00:34.Don't go anywhere, because this is Saturday Kitchen Best Bites.
:00:35. > :00:40.We've got first-class chefs serving magnificent
:00:41. > :00:42.food and a healthy portion of celebrity guests, too.
:00:43. > :00:46.James Martin serves up a Manchester tart with a difference
:00:47. > :00:49.Nic Watt whips up some Japanese inspired finger food.
:00:50. > :00:52.He cooks a duck breast in spiced honey and serves
:00:53. > :00:55.it with sliced mango, daikon and shishu leaves.
:00:56. > :00:58.Claude Bosi is here with a fish dish that's packed full of flavour.
:00:59. > :01:00.Steamed cod loin is served with roughly chopped mussels,
:01:01. > :01:04.battered scraps and a delicious carrot and porridge butter.
:01:05. > :01:05.And taking on the formidable omelette challenge today
:01:06. > :01:11.And something tells me Shaun's been practising.
:01:12. > :01:14.Then it's over to cookery writer Diana Henry, who is here with a true
:01:15. > :01:19.Chicken thighs marinated in cinnamon, cayenne and cumin,
:01:20. > :01:22.pan fried and served with home-made flatbreads and a hot green relish.
:01:23. > :01:25.And finally, Julia Bradbury faces her food heaven or food hell.
:01:26. > :01:27.Did she get her food heaven, baked sea bass with braised
:01:28. > :01:31.baby purple artichokes, asparagus and a white wine foam,
:01:32. > :01:33.or her food hell, crab souffle with radish,
:01:34. > :01:37.baby spinach and rocket salad and a crab-shell sauce?
:01:38. > :01:40.You can find out what she got at the end of the show,
:01:41. > :01:43.but first it over to the fantastic Francesco Mazzi, who's cooking
:01:44. > :01:45.something that may require you to pop to an Italian deli
:01:46. > :01:48.for the ingredients, but trust me, it's going to be worth it.
:01:49. > :01:55.A very simple dish called provatura, which is a gentle south Italian stew
:01:56. > :01:57.with broad beans and peas, fantastic nduja, and ricotta mustia.
:01:58. > :02:03.It comes from near where Stanley Tucci comes fromm, Spilinga.
:02:04. > :02:10.It's a beautiful, soft, spreadable salami.
:02:11. > :02:12.It's very good for sauce, very good for stewing.
:02:13. > :02:35.So, we're just going to do this with peas and broad beans.
:02:36. > :02:39.So what we are going to do now, I know you are blanching already
:02:40. > :02:44.Fresh peas are really key, especially now,
:02:45. > :02:49.Not really in my garden because the plants are that big.
:02:50. > :02:55.Because the season in Italy is good now, when the season in Italy ends,
:02:56. > :02:57.that is when it starts here, so you've got a long
:02:58. > :03:05.You can do some Tropea onion, which is also very good.
:03:06. > :03:08.I love Tropea at this time of the year, lovely scent.
:03:09. > :03:14.It looks like a shallot, but it's got...
:03:15. > :03:16.Imagine like this but with a shallot at the end.
:03:17. > :03:18.And it's very red, and it's called cipolla rossa,
:03:19. > :03:21.Basically inside is white, it's not red.
:03:22. > :03:25.You can eat it with a piece of bread like that.
:03:26. > :03:29.You could practise with your tuna tartare that you did before.
:03:30. > :03:33.You see, there is no sign in England saying, bread and butter.
:03:34. > :03:44.So, we sweat this, we didn't add any olive oil, because there is lot,
:03:45. > :03:51.Now, the spice of this, this is quite hot?
:03:52. > :03:55.Yes, it is quite hot, but not very, very strong.
:03:56. > :03:58.It similar to Sopressata, a Spanish stuff, but they used smoked paprika.
:03:59. > :04:04.Now, this is raw, you have to cook it?
:04:05. > :04:15.People have recently seen you on TV, MasterChef, you were doing
:04:16. > :04:23.It was a great night with Marcus and friends,
:04:24. > :04:25.and Massimo Bottura was cooking, one of the best Italian chefs we've
:04:26. > :04:33.So I'm going to add some marsala for a bit of sweetness to this dish.
:04:34. > :04:39.And I'm going to start to chop these beautiful herbs.
:04:40. > :04:41.I was looking at Stanley's cookbook, it looks like one
:04:42. > :04:48.This looks like one of the dishes from your cookbook, as well!
:04:49. > :04:55.It's actually one of the recipes from my book,
:04:56. > :05:13.And then you basically chop in mint, unusually, in this.
:05:14. > :05:18.So we are just going to add the mint here.
:05:19. > :05:33.And you can see, it is nice and creamy,
:05:34. > :05:39.This is called ricotta mustia, and this is a Sardinian cheese.
:05:40. > :05:49.It's very pungent with a zingy taste and is kind of smoked, as well.
:05:50. > :05:51.And its great, obviously if you pan-fry it or simply grill
:05:52. > :05:54.this one, it's great also to serve is a dessert with berries,
:05:55. > :06:07.It is 85% sheep and 15% cow, but they sometimes makes it.
:06:08. > :06:09.Whenever you go to different areas of Sardinia, like everything
:06:10. > :06:17.Now we can find this in any delicatessen in London, as well.
:06:18. > :06:19.Seasoning wise, just a little bit of black pepper?
:06:20. > :06:21.Going to be black pepper and a little bit of salt
:06:22. > :06:30.So that cheese, you are just going to crumble over the top?
:06:31. > :06:34.I've just tested it for the first time this morning.
:06:35. > :06:38.It particularly goes well with the spiciness.
:06:39. > :06:44.I don't know how to say it like that.
:06:45. > :07:04.And interesting, if you've got this, I love these.
:07:05. > :07:06.These are black fennel seeds, they come from Pollino
:07:07. > :07:12.They are very gentle in the taste, and they really lift the dish.
:07:13. > :07:15.We use a lot of these things when we make our own salami.
:07:16. > :07:21.How do they differ from a regular fennel seed?
:07:22. > :07:34.So, I've got this beautiful pea shoots all around,
:07:35. > :07:39.I've got some borage flowers, I quite like these
:07:40. > :07:51.So that looks much better than in rehearsal!
:07:52. > :07:54.Such a simple dish, but looks fantastic.
:07:55. > :07:59.This is the key of Italian cooking, simplicity making great food.
:08:00. > :08:03.I thought it was just a plank of wood with a hinge on it, but anyway.
:08:04. > :08:07.Provatura with broad beans, ricotta mustia, peas and nduja.
:08:08. > :08:21.The man's pretty good, and you get to dive into this, as well.
:08:22. > :08:23.Tell us what you think of this one, Stanley.
:08:24. > :08:27.It's a plate of springtime, isn't it?
:08:28. > :08:34.There's a little bit of spice in there, but that
:08:35. > :08:36.The whole combination goes incredibly well.
:08:37. > :08:51.So, to quote Stanley Tucci there, that really was
:08:52. > :08:55.Coming up, James cooks up a Manchester tart with a difference
:08:56. > :08:57.for singer Gareth Gates, but first, it's over to Rick Stein,
:08:58. > :09:10.who's in Lancashire visiting a very familiar face.
:09:11. > :09:14.I'm on my way to Lancashire, and you've probably guessed why,
:09:15. > :09:17.because on a culinary trip such as mine where I'm really looking
:09:18. > :09:19.for good regional flavours and produce I have been eagerly
:09:20. > :09:21.anticipating exploring the steamy depths of
:09:22. > :09:34.So I rang up a friend of mine, Nigel Haworth at Northcote Manor,
:09:35. > :09:36.who is fiercely passionate about anything that comes
:09:37. > :09:39.from Lancashire and said please can you make me the ultimate hotpot?
:09:40. > :09:46.We have been cooking this for four hours now.
:09:47. > :09:57.I'm told, Rick, every household had one of these in Lancashire.
:09:58. > :10:02.I don't think there is any dish that's more
:10:03. > :10:07.That long, slow cooking is the thing that makes it so special.
:10:08. > :10:18.We used to call it the cheap cuts of lamb, under shoulder,
:10:19. > :10:21.neck and shin, and shin is really important to get that real
:10:22. > :10:29.Quite often in the hotpot it is over poweringly rich.
:10:30. > :10:32.The other thing that's good about this is the red cabbage.
:10:33. > :10:35.The thing about these dishes it's like the accompaniments.
:10:36. > :10:40.I think one of the main things about this area of Lancashire
:10:41. > :10:43.we have absorbed some of the influences from people
:10:44. > :10:51.When a lot of the Asian people were brought over to work
:10:52. > :10:54.in the mills, et cetera, and they brought all the spices
:10:55. > :10:57.over, you've now got with Lancashire hotspot a spicy red cabbage thaw
:10:58. > :11:07.And it just, it enhances what is we're doing
:11:08. > :11:11.So this is a today's Lancashire hotpot.
:11:12. > :11:13.Well, I have to say, on my last trip to find
:11:14. > :11:16.a perfect hotpot and indeed, I did find a perfect hotpot,
:11:17. > :11:19.at Haworth's place, I couldn't find a hotpot in any pub or any
:11:20. > :11:35.Lots of other food as usual, Creole ooking, Thai cooking,
:11:36. > :11:38.you name it, but a local dish like hotpot, no chance!
:11:39. > :11:41.And you just think what is wrong with this country when you've got
:11:42. > :11:44.such a fantastic dish which goes so well with red wine,
:11:45. > :11:48.Please, chefs out there, start cooking your Lancashire hotpot.
:11:49. > :11:51.OK, first of all I'm using best end chops,
:11:52. > :11:54.but I'm going to just trim the whole end off because the whole thing
:11:55. > :11:57.about hotpot is not to get too much fat in there,
:11:58. > :11:59.otherwise it is just, you know, a bit over powering.
:12:00. > :12:02.So just excuse me, I'm going to have to look down here now.
:12:03. > :12:04.Cutting myself with a mandolin with one thing, but chopping my
:12:05. > :12:28.fingers off is not the same joke I think you'll agree.
:12:29. > :12:31.It is knocking all that off and you've got a neat little chop
:12:32. > :12:34.like that which will look really good in the finished stew there.
:12:35. > :12:39.One thing I picked up from Nigel and it's a good idea is to use lamb
:12:40. > :12:43.shank because when that cooks over a long period it makes the stew
:12:44. > :12:47.I'm going to slice some lamb shank and put that in as well.
:12:48. > :12:50.Some recipes do have lambs kidneys and some don't,
:12:51. > :12:54.but I like a few kidneys and I've just cut them in half and removed
:12:55. > :13:03.I'm just hand slicing the potatoes, you can use a mandolin,
:13:04. > :13:06.but if you're doing it by hand they end up thicker and you need
:13:07. > :13:09.a chunkier slice because otherwise they break down in the cooking.
:13:10. > :13:12.To make up the hotpot, you brush the bottom of the pan
:13:13. > :13:14.with some melted butter to some the potatoes from stickingment
:13:15. > :13:19.begin with potatoes, and build up the stew in layers.
:13:20. > :13:23.Half chops and half shin and some of the kidneys.
:13:24. > :13:26.I think it goes particularly well with lamb.
:13:27. > :13:28.A good quantity of salt, and freshly ground black pepper.
:13:29. > :13:31.You often find other ingredients in a hotpot, I've added kidneys,
:13:32. > :13:33.but sometimes they put in black pudding, mushrooms, and even oysters
:13:34. > :13:37.It's important to season every layer and finally just some chicken stock,
:13:38. > :13:44.There will be so much flavour in the stew anyway.
:13:45. > :13:48.Top with a neat layer of potatoes because you want it to look pretty
:13:49. > :13:51.when it comes out of the oven, all brown and crackling.
:13:52. > :13:53.Just press those down a little bit and a little bit
:13:54. > :14:02.Actually this Lancashire hotpot came from a time when nobody had ovens
:14:03. > :14:05.and everybody took their individual pots to the local baker who put it
:14:06. > :14:08.in the baker's oven after he'd done his bread and then
:14:09. > :14:10.when you came back from a shift at the mill,
:14:11. > :14:18.there was your pot all bubbling and hot, hence hotpot.
:14:19. > :14:23.I'm putting it in the oven more about two hours,
:14:24. > :14:26.but it's even better if you can leave it more about six
:14:27. > :14:30.I took the lid off for the last 20 minutes.
:14:31. > :14:33.I can't think why regional stews like this are not more
:14:34. > :14:39.I mean, think of the similar dish, Scouse from Liverpool or Irish stew
:14:40. > :14:45.All of them so good that if they were in France they would be
:14:46. > :14:47.famous regional specialities like Bouillabaisse in Marseille,
:14:48. > :14:55.coq au vin in Burgundy or cassoulet in the Languedoc.
:14:56. > :14:58.Then to finish off some pickled red cabbage which adds such a sharp
:14:59. > :15:06.Still in Lancashire, I'm going to see the famous
:15:07. > :15:08.Mrs Kirkham who owns a small farm in the shadow
:15:09. > :15:13.I've used her Lancashire cheese in my restaurant
:15:14. > :15:18.There are probably lots of people who think she is a product of some
:15:19. > :15:22.marketing man's imagination like Mr Kipling, but she
:15:23. > :15:31.and her son Graham do make exceedingly good cheeses.
:15:32. > :15:34.Why we started making cheese all those years
:15:35. > :15:37.because we were on a small farm with only 30 acres here.
:15:38. > :15:44.We decided to make cheese to keep us going in some industry.
:15:45. > :15:47.It is like a little cottage industry and it has actually
:15:48. > :15:58.If I hadn't made cheese, we would be out of farming many years ago.
:15:59. > :16:03.It's like looking after a baby, really.
:16:04. > :16:09.Each one is individual and you like them to have a lovely
:16:10. > :16:12.finish to them so if you make a nice job of binding them,
:16:13. > :16:17.I was surprised they matured the cheese in an old
:16:18. > :16:24.I thought it would be in a cool stone cellar.
:16:25. > :16:26.This is around six to eight weeks old.
:16:27. > :16:29.So the curd is starting to break down and this cheese
:16:30. > :16:31.is starting to go creamy, but you still get
:16:32. > :16:38.Graham, Mrs Kirkham's son, reminded me of a fine winemaker
:16:39. > :16:40.and indeed, cheese is a bit like making wine, both
:16:41. > :16:43.from the point of the view of the living culture that's added
:16:44. > :16:47.to the milk and the long maturing process.
:16:48. > :16:50.Although I was taken aback at first, I really liked the trailer.
:16:51. > :16:53.It's making use of everything and it does the job.
:16:54. > :16:56.It's not just when you eat it, but once you've eaten and it has
:16:57. > :16:59.gone, you'll get this fantastic flavour in your mouth and it'll last
:17:00. > :17:12.I love Mrs Kirkham's cheese and I can think of no better way
:17:13. > :17:16.of eating it than with some nice crusty bread and a pint of beer
:17:17. > :17:19.and pickled onions, but one of the things I noticed about it,
:17:20. > :17:22.it's very crumbly and I was talking to a friend the other day
:17:23. > :17:31.and she was saying why don't you have any nice big salads
:17:32. > :17:33.for us ladies that lunch at lunch-time in your restaurant?
:17:34. > :17:36.I was thinking yes, she has got a point.
:17:37. > :17:39.So I thought of Mrs Kirkham's cheese and this is what I did.
:17:40. > :17:41.I made up some mixed salad leaves including baby beetroot,
:17:42. > :17:45.I poured on olive oil and sprinkled with salt and some black pepper
:17:46. > :17:50.Then I thinly sliced some Lancashire cheese and crumbled it.
:17:51. > :17:55.What's special about this cheese is that it's creamy,
:17:56. > :18:02.but also has a pleasing acidity about it.
:18:03. > :18:05.I started with some of the leaves and then I took some panchetto
:18:06. > :18:07.which is like very fine streaky bacon.
:18:08. > :18:10.I had already fried it until crisp with a little bit
:18:11. > :18:14.Next, the first lot of cheese, followed by some beetroot which I'd
:18:15. > :18:18.steeped in wine vinegar with a little chilli and garlic.
:18:19. > :18:20.I added more leaves, gradually building up a really
:18:21. > :18:23.interesting lunch dish, designed specifically for the sort
:18:24. > :18:26.of people that like a big salad and a glass of Chardonnay
:18:27. > :18:35.Now then, it may not be the rufty-tufty way of eating
:18:36. > :18:38.Mrs Kirkham's cheese, but for the ladies that lunch
:18:39. > :18:46.in my restaurant it does very well, thank you.
:18:47. > :18:49.One of the oldest dishes in the land is black pudding
:18:50. > :18:53.and here in Waterford they make a champion one.
:18:54. > :18:58.As you know, it's made with blood and cereal.
:18:59. > :19:01.In this case, it's oatmeal and pearl barley is added.
:19:02. > :19:04.And that's all been puffed up because it has been soaking
:19:05. > :19:11.Mixed herbs are put in like parsley, sage, thyme and particularly penny
:19:12. > :19:13.royal and fresh blood from the local abattoir.
:19:14. > :19:26.Once you get over the idea of the blood, there is
:19:27. > :19:28.nothing awful that goes in the black pudding.
:19:29. > :19:31.The next thing to go in is pork back fat and to me it's the quality
:19:32. > :19:37.of this that really distinguishes great puddings from mediocre ones.
:19:38. > :19:39.Andrew Holt is a champion black pudding-maker and a knight
:19:40. > :19:46.They promise to uphold the tradition and to promote black
:19:47. > :19:52.When you become a knight you have to swear an allegiance
:19:53. > :20:03.It's quite a strange affair really. So yeah, I'm Sir Black Pudding!
:20:04. > :20:09.Like all sausages, it has to have a first-class skin.
:20:10. > :20:14.Andrew just wraps them up into little hoops and then simmers
:20:15. > :20:20.When they're cooked they don't look particularly appetising.
:20:21. > :20:22.In fact, anything but, but they smell wonderful
:20:23. > :20:24.and when they're hung up to dry, they take on that
:20:25. > :20:31.Is that how you cut them? You don't slice them the other way?
:20:32. > :20:34.When you're having it as a snack, you serve it like that.
:20:35. > :20:40.So mustard, salt, pepper or whatever it is you want on it.
:20:41. > :20:43.Let me just taste a bit and I'll tell you what I'd want on it!
:20:44. > :21:03.Oh, it would be really nice with some mustard.
:21:04. > :21:06.Do you have those posh spuds called dauphinoise?
:21:07. > :21:08.You know dauphinoise potatoes like layers of potatoes?
:21:09. > :21:22.Black pudding is commonly eaten with bacon and eggs for breakfast,
:21:23. > :21:24.but I also like it simply done sauteed with some
:21:25. > :21:28.You fry the apples in a pan with a little bit of unsalted
:21:29. > :21:30.butter and then add the sliced black pudding.
:21:31. > :21:33.They don't take more than a few seconds to fry on each side.
:21:34. > :21:36.Then add some pepper and a pinch of salt.
:21:37. > :21:43.Now I deglaze the pan with a little bit of cider and I let it bubble
:21:44. > :21:46.down adding some more unsalted butter as it does and then
:21:47. > :21:49.I pour the juices over everything on the plate.
:21:50. > :21:57.Do you know, it really is irresistible.
:21:58. > :22:01.Just by chance while I was with Andrew, a man came to the back door
:22:02. > :22:11.Instead of going to the shops and anywhere else, I come here.
:22:12. > :22:14.I come all the way just to pick some black puddings and I take
:22:15. > :22:22.It keeps him alive and keeps him going and all.
:22:23. > :22:36.I've never seen him before in my life!
:22:37. > :22:40.Now, as much as it pains me to say it as a
:22:41. > :22:42.Yorkshireman, there are some great ingredients and great dishes from
:22:43. > :22:44.Lancashire, and both black pudding I love, and hotpot,
:22:45. > :22:46.although I do my own Yorkshire version of it.
:22:47. > :22:49.And there are some delicious sweet things,
:22:50. > :22:50.too, from that part of the
:22:51. > :22:56.But one that you will probably not know of very
:22:57. > :22:59.It was on the school dinner menu back
:23:00. > :23:02.in the '70s, which was this version, but they didn't toast it.
:23:03. > :23:04.This is literally a tartlet where you put
:23:05. > :23:07.raspberry jam on the top, a very well-known custard out of a packet
:23:08. > :23:09.over the top, and then some coconut over the top,
:23:10. > :23:12.That is what you would normally have.
:23:13. > :23:15.I'm going to do my version of it, which is very similar, so we
:23:16. > :23:20.We are going to make a custard base, fresh
:23:21. > :23:23.custard, but I'm going to make a creme patissiere, which is a pastry
:23:24. > :23:33.It's kind of a twist on that, but it uses egg yolks, which we've
:23:34. > :23:36.It uses vanilla, which I'm going to pop in there
:23:37. > :23:44.And then I'm going to fold in some whipped cream
:23:45. > :23:48.with it, I'm going to make a simple little custard with a bit of
:23:49. > :23:49.cornflour, a bit of sugar, and that's that.
:23:50. > :23:53.Now, me and you have got something in common.
:23:54. > :23:57.Yes, we are both in the Guinness book of records, did
:23:58. > :24:02.You're slightly more successful than me, I have to
:24:03. > :24:05.say, because you were the youngest person ever to get a number one
:24:06. > :24:08.Yes, the youngest, I think it's male solo
:24:09. > :24:12.The world's fastest carrot peeler and chopper.
:24:13. > :24:17.And we've got something else in common.
:24:18. > :24:18.I actually did play Joseph at school.
:24:19. > :24:22.Yes, up until about the second show, and I
:24:23. > :24:24.got kicked out and got promoted, which they said was promoted, I
:24:25. > :24:26.classed it as a demotion, to lighting.
:24:27. > :24:30.And then I got sacked from that because I was too
:24:31. > :24:41.But Joseph, we talked about it at the top of the show.
:24:42. > :24:43.It must be incredible, because you appeared in it
:24:44. > :24:46.when you were a young kid, and to be at the West End, a
:24:47. > :24:49.You took over from Lee Mead in February?
:24:50. > :24:51.That's right. It's a fantastic show.
:24:52. > :24:53.There's been some massive names that have done it in the past.
:24:54. > :24:55.Who started it? Was it...?
:24:56. > :24:58.Was it Phil Schofield who started it?
:24:59. > :25:02.It was Jason Donovan first. Then it was Phillip Schofield.
:25:03. > :25:05.And then it was Donny Osmond, and then they brought
:25:06. > :25:10.it back with the show with Lee Mead, and it was...
:25:11. > :25:18.And you are doing it till the end of May?
:25:19. > :25:23.30th of May, yeah. That's the last show.
:25:24. > :25:25.And what next? Are you going back into the studio?
:25:26. > :25:27.Musical theatre, I've never done it before.
:25:28. > :25:29.It's my first venture into musical theatre,
:25:30. > :25:35.So hopefully more of the same for now.
:25:36. > :25:41.I'd love to make an album again in the future,
:25:42. > :25:46.Theatre is quite a big commitment, isn't it, really?
:25:47. > :25:51.Eight shows a week, we do two on a Wednesday, two on a
:25:52. > :26:02.And the only day we have off is a Sunday.
:26:03. > :26:04.Right, I'm going to show you this custard now.
:26:05. > :26:06.All we do is just mix this together with a bit
:26:07. > :26:09.of cornflour, the whole lot gets thrown in as well.
:26:10. > :26:12.Now, normally, creme patissiere is obviously French, but
:26:13. > :26:15.normally you would do it with a bit of flour,
:26:16. > :26:17.whereas if you do it with cornflour, you don't
:26:18. > :26:22.And if I put it back on the stove and heat it up, it starts
:26:23. > :26:32.It will thicken up so it is quite thick.
:26:33. > :26:34.And then all we do is just transfer that, I will leave
:26:35. > :26:37.that on there, into a bowl which we've got in here.
:26:38. > :26:40.This is your creme patissiere. So it's quite a thick mixture.
:26:41. > :26:43.And all we do with that is bake our flan case blind,
:26:44. > :26:54.Over here you see this start to thicken up.
:26:55. > :26:58.Now, if you keep using your whisk, it shouldn't get
:26:59. > :27:03.If you keep mixing this together, it will actually start to thicken up
:27:04. > :27:07.It starts to thicken up, gets thicker and thicker and
:27:08. > :27:11.Keep whisking it, there you go, and it's now, that's what the
:27:12. > :27:14.Cool that down, and you end up with what
:27:15. > :27:18.Now to transform it into a dessert which I think will
:27:19. > :27:21.look nice, we've got some raspberry jam and a bit of coconut.
:27:22. > :27:23.Now, talking of sort of childhood food.
:27:24. > :27:27.The one thing that I couldn't believe when I was reading about you
:27:28. > :27:30.What on earth is this sandwich thing that you like?
:27:31. > :27:35.What's this mashed potato sandwich? I cannot believe this!
:27:36. > :27:38.Now I've tasted some dodgy stuff in my time.
:27:39. > :27:41.I don't know. I think it's just comfort food.
:27:42. > :27:44.After I've had a little bit of a night out, I just
:27:45. > :27:51.It's lovely. You must try it!
:27:52. > :27:52.No, Gareth, no. Mashed potato?
:27:53. > :28:02.It's creamy, it's stodge, it's carbs in a
:28:03. > :28:10.Beef, normally, that's what I would normally want in it!
:28:11. > :28:13.Anyway, we just mix this with some double cream.
:28:14. > :28:16.Now, this is what we call creme legere.
:28:17. > :28:19.So we are turning it from creme patissiere into creme legere.
:28:20. > :28:22.Now, this is what you would normally fill
:28:23. > :28:25.with eclairs, which is that pastry cream and double cream mixed
:28:26. > :28:31.Now, to transform it even more, this is raspberry on the
:28:32. > :28:37.I'm going to take some fresh raspberries and place that on
:28:38. > :28:44.I'm going to toast off the remaining bit of coconut on there.
:28:45. > :28:50.You have just come back from the Maldives where
:28:51. > :28:54.you have been fishing for some nice fish, you are very interested in it?
:28:55. > :28:58.Yeah, we went to a place where you had your own Maldivian boat, and
:28:59. > :29:02.we went out into the ocean and went fishing.
:29:03. > :29:07.We caught some tuna and some red snapper, and we were able to then
:29:08. > :29:13.take it back and the chef made it for us.
:29:14. > :29:16.And I believe you cook a mean pad Thai, as well?
:29:17. > :29:18.Now you've got a family, congratulations are in order.
:29:19. > :29:24.Do you want to wave? I suppose he's too young.
:29:25. > :29:31.I'm the chef in the house, certainly.
:29:32. > :29:36.With eight shows a week, I bet they go hungry!
:29:37. > :29:39.So, what we do is just quennelle this.
:29:40. > :29:41.You can pipe your own, whatever you want.
:29:42. > :29:44.If you've got a bit more time, you can make it
:29:45. > :29:47.Now, I know people from Manchester will be
:29:48. > :29:50.screaming at the TV say this looks nothing like a Manchester tart.
:29:51. > :29:51.But you've got the similar ingredients.
:29:52. > :29:54.All I've done is just made my own custard,
:29:55. > :29:56.whip up some cream, and the idea is we just literally
:29:57. > :30:04.So it's kind of like a Yorkshire version of it.
:30:05. > :30:07.Over in the pan here I've got some toasted coconut, grab that and
:30:08. > :30:12.just literally sprinkle that over the top.
:30:13. > :30:21.There you go. That's the whole point of it!
:30:22. > :30:25.I can't sing, mate, but there you go.
:30:26. > :30:28.And we just pile more of these fresh raspberries over the
:30:29. > :30:32.edge, and the idea is we take a big wedge, now, Gareth, there you go.
:30:33. > :30:36.And we take a nice big wedge of this.
:30:37. > :31:02.That's like no Manchester tart I've ever had.
:31:03. > :31:06.Today we are taking a look back at some
:31:07. > :31:07.of the best recipes from the
:31:08. > :31:09.Saturday Kitchen archives, and there are still loads
:31:10. > :31:14.Up next is a New Zealand chef who knows a thing or two about
:31:15. > :31:21.It's great to have him cooking especially for us today,
:31:22. > :31:27.So, tell us what we're cooking, first of all.
:31:28. > :31:31.I'm going to make a nice basting with the two main
:31:32. > :31:34.A little bit of umeboshi, which I will go
:31:35. > :31:38.Some spices here, some five spice, mild curry, some ginger,
:31:39. > :31:41.fresh ginger, and we are going to serve that with a salad with some
:31:42. > :31:44.mango, some daikon, some shisho and just a little bit of watercress
:31:45. > :31:58.I would probably start with those lotus root chips,
:31:59. > :32:09.You can buy this from Japanese supermarkets nowadays?
:32:10. > :32:13.The best one you've got there is the fresh,
:32:14. > :32:16.and you can also get it in a tin, although the tin carries too much
:32:17. > :32:19.water or moisture for what we want to achieve here.
:32:20. > :32:21.So we've got the fresh stuff here, which I'm going to
:32:22. > :32:23.slice and then deep fat fryer, is that right?
:32:24. > :32:26.Yes, I just shallow fry it with a little touch of
:32:27. > :32:29.cornstarch and shallow fry in a little bit of rice bran oil.
:32:30. > :32:34.So, the duck, you are scoring the skin.
:32:35. > :32:38.Yes, the duck I have taken of any off the membrane, and then I've
:32:39. > :32:41.just scored the fat, and I'm going to put it skin side
:32:42. > :33:00.I'm going to slice these on the old mandolin.
:33:01. > :33:03.If you haven't got one of these at home,
:33:04. > :33:06.thinly, thinly, thinly with a knife, but ideally you want one of these
:33:07. > :33:09.So tell us a little bit about your food.
:33:10. > :33:10.We love this modern Japanese cooking, don't
:33:11. > :33:16.What we are doing here is bringing to the
:33:17. > :33:17.restaurant scene a new element of Japanese cuisine.
:33:18. > :33:19.Everybody things Japanese cuisine is raw fish and
:33:20. > :33:21.rice, so we've brought a whole robatayaki cuisine,
:33:22. > :33:25.Which is definitely not raw and with rice.
:33:26. > :33:27.And this is actually where this comes from.
:33:28. > :33:30.This dish here is from the robata, but obviously I
:33:31. > :33:38.and it is literally just cooking on skewers over the charcoal,
:33:39. > :33:42.It comes from the southern regions of Japan.
:33:43. > :33:44.So what I've got to make this basting, about a tablespoon of
:33:45. > :33:47.honey, and then this is umeboshi paste, which is a pickled plum
:33:48. > :33:51.And this is where a little bit of the Western touch comes into
:33:52. > :33:55.Traditionally the umeboshi is used to put on the
:33:56. > :33:57.rice as opposed to soy and that sort of thing.
:33:58. > :34:00.Now, this has got a mountain touch as well, you see.
:34:01. > :34:05.That this comes from the Japanese Alps?
:34:06. > :34:10.It might make your cheeks implode, but I think it's delicious.
:34:11. > :34:16.It's a bit sour, but you need that honey in it, I take it, with
:34:17. > :34:31.It is the fruitiness that lends itself to the duck.
:34:32. > :34:34.Make your cheeks implode, get you salivating.
:34:35. > :34:38.But mixed with that honey, it does work.
:34:39. > :34:40.Exactly, with the honey, with the ginger, it's really
:34:41. > :34:44.So I'm just going to bind all this together.
:34:45. > :34:51.That should be nice and golden, I reckon, pretty
:34:52. > :34:56.So I'm just going to take out that excess
:34:57. > :35:05.What happens when you are cooking on these griddles, what
:35:06. > :35:12.That's the beauty of this charcoal cooking,
:35:13. > :35:15.because the fat actually drips down, create the smoke, and it gets that
:35:16. > :35:18.That's half of a barbecue, is the smoky flavour.
:35:19. > :35:21.So I've got all this in here, just a touch more umeboshi.
:35:22. > :35:26.Now, you want these slightly thick, do you?
:35:27. > :35:32.They are going to match the duck slices.
:35:33. > :35:34.So what I've got here, I'm just putting some of this
:35:35. > :35:38.And if you could just pop that in the oven for me,
:35:39. > :35:48.That size there, I'd say about nine minutes on 160.
:35:49. > :35:51.I want it on 160 because I want a slow
:35:52. > :35:53.cooking so the meat doesn't really lock up hard.
:35:54. > :35:55.And I've got one that's been in here for about eight
:35:56. > :36:02.So I am going to add a little touch of lemon juice now, and
:36:03. > :36:04.we are going to turn this into our dressing.
:36:05. > :36:07.The lemon juice is going to soften down.
:36:08. > :36:10.I'm going to go and get the daikon, which is over here.
:36:11. > :36:13.This is this huge great white thing that
:36:14. > :36:16.people are looking at at home, you can buy it from your
:36:17. > :36:30.But you can buy that from Asian shops?
:36:31. > :36:34.We use a machine just a whirl it round.
:36:35. > :36:46.He has started already, it is his first time on the show, and
:36:47. > :36:48.I thought you looked a bit too relaxed before.
:36:49. > :36:57.We've got some shisho leaf, which is the large green.
:36:58. > :37:00.This fellow who almost looks like a nettle to people at home.
:37:01. > :37:02.They say it's a cross between mint and basil.
:37:03. > :37:05.And then you've got some shisho cress, which is the cress of it.
:37:06. > :37:09.And then we've got some watercress to give it that
:37:10. > :37:23.I've dusted these in a little bit of cornflour, and what
:37:24. > :37:30.I would use a touch of shichimi pepper.
:37:31. > :37:33.It is a bit like a chilli pepper, but it's
:37:34. > :37:41.got a little bit of sesame, et cetera, in there.
:37:42. > :37:53.Six pieces for that, and I'll take a few.
:37:54. > :37:59.It's the same marinade, but I've just popped a
:38:00. > :38:03.touch of lemon juice in there just to help soften it down, and to
:38:04. > :38:07.You are going to enjoy this, I tell you.
:38:08. > :38:10.This is a fabulous restaurant, and to get a table in your restaurant,
:38:11. > :38:13.what does it take's yesterday you were telling us you did 190
:38:14. > :38:21.So it is pretty hectic at the moment.
:38:22. > :38:30.So you want me to put a few of those on?
:38:31. > :38:34.And the reason you put everything in piles?
:38:35. > :38:38.The reason things are in piles is it was a bit of a headache
:38:39. > :38:40.at first, but being a Japanese restaurant, we don't serve with
:38:41. > :38:43.knife and fork, so everything is in little bite-size pieces.
:38:44. > :38:45.So I just add these little extra pieces to the
:38:46. > :38:57.Notice how he's using the chopsticks.
:38:58. > :39:03.And then you want a bit of that round the edge?
:39:04. > :39:06.That just looks, and I bet it tastes,
:39:07. > :39:11.So, Nic, remind us what that dish is again.
:39:12. > :39:13.Duck breast with honey and sansho pepper, daikon shisho and
:39:14. > :39:23.I got a little murmur from over there.
:39:24. > :39:30.I don't know how I'm going to pick it up.
:39:31. > :39:46.Take a whole little pile of that, and take some of the radish as
:39:47. > :39:51.Could you do that with fish and bits and
:39:52. > :39:55.The same marinade would be hard to marry with a fish, but
:39:56. > :39:56.definitely the plum with the ginger would
:39:57. > :39:57.definitely go across, but I
:39:58. > :40:08.I was so unconvinced when I first tried that
:40:09. > :40:12.I went to Japan on tour with the show when I was
:40:13. > :40:16.about 17, and all I ate was fast food, because I didn't like any of
:40:17. > :40:23.Yes, it is an interpretation, but you would
:40:24. > :40:26.definitely find the ingredients and the flavours, you would find the
:40:27. > :40:28.sansho and the plum, the combinations would be there.
:40:29. > :40:35.Lots of really interesting flavours in
:40:36. > :40:36.Japanese cuisine, and it's worth seeking
:40:37. > :40:37.them out and giving them a
:40:38. > :40:45.Now for more brilliant Keith Floyd, and this week he is gracing
:40:46. > :40:59.You will, with a little patience, see a great chef prepare my
:41:00. > :41:03.Feast on the humble sprat, and with any luck indulge
:41:04. > :41:06.in the first scallops of the season, which we are
:41:07. > :41:15.To most people, I suppose a scallop represents an ashtray, you know,
:41:16. > :41:17.seen in a seaside hotel or something like that.
:41:18. > :41:20.But to me, it's one of the most succulent and versatile of
:41:21. > :41:26.all the shellfish that surround the shores of Great Britain.
:41:27. > :41:30.We've come out to catch them, and you know in
:41:31. > :41:32.the normal kind of colour supplement cookery programme or the television
:41:33. > :41:35.cookery programmes, they all make a big song and dance about walking
:41:36. > :41:38.round the market saying, I only come to buy the most fresh fish.
:41:39. > :41:40.Here on Floyd on Fish, we actually go out
:41:41. > :41:46.The scallops, you can cook in all sort of different ways.
:41:47. > :41:47.The Japanese for example eat them raw.
:41:48. > :41:49.The Chinese stir-fry them with beansprouts.
:41:50. > :41:51.The French often cook them with a thin creamy white sauce
:41:52. > :41:54.Often the British of course, because they are
:41:55. > :41:57.a bit tedious about fish, invariably surround with mashed potato and
:41:58. > :41:59.smother it with cheese and put it under the grill.
:42:00. > :42:12.We have been here since five o'clock this morning.
:42:13. > :42:15.I am going to have a little snack to start the day.
:42:16. > :42:18.Just to really put me in fine fettle, a beautiful fresh
:42:19. > :42:27.While the camera crew wipe the spray from their lens, and the
:42:28. > :42:30.director changes his frock, I thought you'd like to see the
:42:31. > :42:33.But be warned, because fishermen won't
:42:34. > :42:38.take kindly to any of you putting on your wetsuits
:42:39. > :42:48.They are shooting off like some I know
:42:49. > :42:51.when it's their turn to pay for a round.
:42:52. > :43:04.Can you come in on that one, so that anybody
:43:05. > :43:05.who doesn't know what a
:43:06. > :43:09.In France, they are known as escargot
:43:10. > :43:14.And so that's for sure that this lot won't end up in
:43:15. > :43:17.the ubiquitous bath of vinegar so beloved of the British shellfish
:43:18. > :43:26.One of the you might almost say by-products of coming out scallop
:43:27. > :43:28.fishing is catching these magnificent spider crabs.
:43:29. > :43:32.All of these are going to Spain, to France, to
:43:33. > :43:35.Italy, and they will be the centrepiece of a most fabulous
:43:36. > :43:51.Of fresh shellfish, scallops, mussels,
:43:52. > :43:53.oysters, clams, Mediterranean prawns, and the centrepiece will be
:43:54. > :43:55.this, scrubbed until it is pink and boiled,
:43:56. > :43:56.placed in the centre and you
:43:57. > :43:59.will crack open the claws, did it into yellow
:44:00. > :44:00.mayonnaise and think, as
:44:01. > :44:03.they must think, what fools the Brits are for not taking advantage
:44:04. > :44:06.of the wonderful things we have got around our shores, the sort of thing
:44:07. > :44:09.that a lot of really hard-working guys like Geoff, our skipper here,
:44:10. > :44:11.spend all hours and weathers to catch.
:44:12. > :44:13.And even more encouraging, there is a real renaissance in
:44:14. > :44:16.English cooking at the moment, talented cooks using the very best
:44:17. > :44:17.of the produce available in these islands.
:44:18. > :44:19.Unfortunately, to my mind, consumers are still apathetic in
:44:20. > :44:22.In almost any other sphere of their activities,
:44:23. > :44:24.clothes, furnishings, holidays, they are precise,
:44:25. > :44:31.they wouldn't dream of
:44:32. > :44:33.booking a Verdi opera when they intended to go
:44:34. > :44:43.They confuse expense with quality and decor with street cookability.
:44:44. > :44:51.If catching them isn't enough you've got to clean the little things
:44:52. > :44:54.and you need plenty of fresh running water, you need a cloth in case
:44:55. > :44:57.you damage your hands, obviously the scallop and a knife.
:44:58. > :44:59.Now the technique here, I'm not an expert anymore
:45:00. > :45:02.than you might be is to run the knife in, which is quite tricky
:45:03. > :45:05.and right the way through, round the back and this does take
:45:06. > :45:14.Revealing, I'm afraid, this horrible sort of mess inside.
:45:15. > :45:21.So we run the knife underneath the scallop there.
:45:22. > :45:30.Throwing away the little nasty black pieces and this
:45:31. > :45:32.other piece of membrane, leaving only the pink
:45:33. > :45:41.coral and of course, the white main flesh of the fish.
:45:42. > :45:54.We started off having a few drinks a day or two ago before we got
:45:55. > :45:57.here and we thought about the idea, Bridport is near the sea.
:45:58. > :46:06.Let's have the great Bridport International Scallop
:46:07. > :46:08.Let's have the great Bridport International Scallop Festival.
:46:09. > :46:15.Well, it's a crazy idea, but why not?
:46:16. > :46:17.I mean after all food and eating and drinking
:46:18. > :46:19.Around a table conversation takes place.
:46:20. > :46:23.Out of ideas plays, festivals and theatre is created.
:46:24. > :46:26.Anyway, I digress. I'm sorry I'm digressing.
:46:27. > :46:30.I'm going to have another little slurp and then if you'll be kind
:46:31. > :46:34.enough to come down to the important bit of the whole day's proceedings
:46:35. > :46:42.OK, here they are, fresh, fresh, from the Dorset seaside, cleaned,
:46:43. > :46:47.Don't look at me, I'm trying to explain the food!
:46:48. > :46:49.This is a food programme you half wit.
:46:50. > :47:02.Scallops, very simple, some chopped streaky bacon
:47:03. > :47:17.Pepper, salt, you can't see so don't bother looking
:47:18. > :47:32.OK, you know very well on this programme, despite the jokes
:47:33. > :47:34.and despite the great International Scallop
:47:35. > :47:35.Festival and despite our producer David Pritchard,
:47:36. > :47:38.we are seriously concerned about good food and fresh food.
:47:39. > :47:41.So if this takes a little time to cook, bear with me,
:47:42. > :47:44.we don't pull things out of the oven that we just happen to have ready
:47:45. > :47:47.Having said that, butter into the pan.
:47:48. > :47:50.As I often make the point on these programmes,
:47:51. > :47:52.when we're going to cook with butter we mean butter.
:47:53. > :48:00.Then into our pan goes a little bacon which we've chopped and we'll
:48:01. > :48:03.let that sweat down a bit because out of the butter, I know
:48:04. > :48:07.this is difficult for you to see, but out of the butter and the bacon
:48:08. > :48:13.fat we'll get some nice juices and some nice juices
:48:14. > :48:21.in which to sautee the scallops and after all, if you're
:48:22. > :48:27.going to have a star at an international festival
:48:28. > :48:30.and it's called the Scallop Festival then I would say the scallop
:48:31. > :48:41.OK. It's a good hot pan.
:48:42. > :48:47.Very stylish provincial cooking this is.
:48:48. > :48:50.You don't have to move the camera to look for me.
:48:51. > :48:52.They know I've got to move to get the food.
:48:53. > :48:54.It's the pot that counts. For heaven's sakes.
:48:55. > :48:58.Everybody in TV is so concerned about doing their job properly
:48:59. > :49:01.that they miss the damn point of the whole thing which is food!
:49:02. > :49:05.OK. Scallops going into the pot.
:49:06. > :49:09.Just stay with those for a moment, all right?
:49:10. > :49:13.I might invite you back on the next show if you keep it up like this.
:49:14. > :49:18.Right, there are the scallops being very lightly cooked in butter.
:49:19. > :49:21.I know all of those of you who like me so much will be
:49:22. > :49:23.disappointed right now that you can't see me.
:49:24. > :49:30.You see, hold on a minute, come back.
:49:31. > :49:32.Come back. This is very difficult for me.
:49:33. > :49:35.I present television cookery programmes, but I'm not a director.
:49:36. > :49:41.Could you get it right in future, please?
:49:42. > :49:50.We've got this hot and bubbling away nicely.
:49:51. > :49:58.Stay on the pot because I have to go away.
:49:59. > :50:01.Then we're going to add a little parsley because we like colours
:50:02. > :50:06.and flavours and flavours and colours come out of cooking
:50:07. > :50:08.pots and smiling faces and cheerful cameramen!
:50:09. > :50:20.Now Steve, this isn't really for you this next bit,
:50:21. > :50:23.it's for the actual customers who are watching us.
:50:24. > :50:26.Now, these scallops are nicely cooked now and if we leave them
:50:27. > :50:29.in there any longer they will turn into pieces of rubber and that
:50:30. > :50:35.So we're going to take them out to arrest the cooking process as far
:50:36. > :50:40.as the scallops are concerned, but we must continue with the sauce.
:50:41. > :50:50.We've got this little residue of juices which we're now
:50:51. > :50:53.going to create into a beautiful sauce using some fresh cream
:50:54. > :50:58.For you at home by the way this plate here, can
:50:59. > :51:00.you come on to that plate, Steve, a second?
:51:01. > :51:03.That would be kept warm, OK, but since none of you are
:51:04. > :51:05.going to taste this, only me, I don't give a damn
:51:06. > :51:08.whether it's hot or cold, but when you're trying
:51:09. > :51:11.to impress your friends, because only people who watch these
:51:12. > :51:13.sort of programmes are always doing that, aren't they?
:51:14. > :51:21.Now then, we've bubbled the cream up because we want to get this sauce
:51:22. > :51:29.A little tiny drop of white wine bacon and butter.
:51:30. > :51:36.But we haven't got richness that we really want.
:51:37. > :51:39.I'm costing too much money because of the film.
:51:40. > :51:42.If you know what they paid me, you wouldn't believe
:51:43. > :51:51.Egg yolks into here to ask me to worry about the price of film.
:51:52. > :51:53.Stir the egg yolk in very, very quickly otherwise
:51:54. > :51:57.We just want to use the egg to thicken the sauce
:51:58. > :52:02.and then we pour it over the scallops like that.
:52:03. > :52:10.A spoon for me and thank you all so much for coming, come up.
:52:11. > :52:29.Ignored by gastronauts, the poor sprat has little chance.
:52:30. > :52:31.And to add insult to injury, after an unscheduled stop
:52:32. > :52:35.on the A38, this load won't even get into a tin of cat food.
:52:36. > :52:40.But actually, these nutritious fish are inexpensive and tasty.
:52:41. > :52:43.Forget the sardine, a smoked sprat makes a smashing cocktail snack
:52:44. > :52:54.A couple of moments and we'll just turn them over.
:52:55. > :52:58.Use your fingers if you're worried about anything.
:52:59. > :53:01.And I think at the same time we'll give them another grind of pepper
:53:02. > :53:06.There we are and we'll sprinkle a little parsley over them like that
:53:07. > :53:09.and if you'll just bear with me for a second.
:53:10. > :53:20.Another couple of seconds and they'll be ready to eat
:53:21. > :53:27.as a really delightful appetiser or double them up and have a whole
:53:28. > :53:29.plateful and make a meal of it, whichever way you
:53:30. > :53:32.like and, of course a glass of dry cider or a glass
:53:33. > :53:40.Even brown bread and butter and a cup of tea go down very well.
:53:41. > :53:43.This is food for everybody, not just the gastronauts, but for everybody.
:53:44. > :53:50.Now you will probably be sitting in your living rooms right now
:53:51. > :53:53.reminiscing about the sardines you had on your Mediterranean
:53:54. > :53:55.holiday and thinking my god, why can't we get food
:53:56. > :54:14.That's really beautiful and for the price, who needs sardines?
:54:15. > :54:21.Now, as ever on Best Bites we are looking back at some
:54:22. > :54:23.of our favourite recipes from the Saturday Kitchen archives.
:54:24. > :54:25.Still to come on today's show, it's omelette challenge time
:54:26. > :54:28.as Monica and Shaun go head-to-head at the hobs.
:54:29. > :54:34.We have a dish inspired by Turkish cuisine.
:54:35. > :54:40.After marinading chicken thighs in cinnamon,
:54:41. > :54:42.we pan fry them and serves them no home-made flatbreads
:54:43. > :54:45.and Julia Bradbury faces her food when or food hell.
:54:46. > :54:53.Braised seabass with asparagus or her food hell?
:54:54. > :54:56.Or hell, crab souffle with radish and baby spinach and rocket salad
:54:57. > :55:00.You can find out what she got at the end of the show.
:55:01. > :55:03.Up next, it is Claude Bosi with a dish that's fairly easy
:55:04. > :55:08.On the menu today is we've got some cod on the menu.
:55:09. > :55:12.T that cod has been in salt and sugar for 20 minutes.
:55:13. > :55:18.That cod has been in salt and sugar for 20 minutes.
:55:19. > :55:21.So you just put salt and sugar on it, nothing else?
:55:22. > :55:39.So that's been well like a dry brine then.
:55:40. > :55:40.That's it. Take the moisture.
:55:41. > :55:42.Sometimes the cod can be quite watery.
:55:43. > :55:50.Right. So what do you do with that?
:55:51. > :55:53.The idea of it, you don't want to go too fast because you will
:55:54. > :55:58.And then you get your glaze like this.
:55:59. > :56:02.It's just basically the liquid reduced down?
:56:03. > :56:07.You bring down all that just to what is two tablespoons?
:56:08. > :56:10.On that recipe we have got 500 grams of juice
:56:11. > :56:24.So the fish is basically steaming for what?
:56:25. > :56:26.The fish has been steaming for five minutes.
:56:27. > :56:38.You've got last time you were on, you got me making a pork pie
:56:39. > :56:42.which took two-and-a-half hours and then put it in a food processor!
:56:43. > :56:46.So where do you get your inspiration from.
:56:47. > :56:48.Hibiscus has been running for 13 or 14 years?
:56:49. > :57:06.Where do you get your inspiration from?
:57:07. > :57:11.By travelling you get a lot of different flavours.
:57:12. > :57:14.A lot of different ideas and it's just so eye opening.
:57:15. > :57:16.It makes you see food in a different way.
:57:17. > :57:20.You obviously travelled to Yorkshire because you've got batter on here.
:57:21. > :57:24.The best fish and chips, you must know where they are from?
:57:25. > :57:42.For the cod fish, you put it before in a brine, you said?
:57:43. > :57:50.It's very good this way because it gets to stay very, very firm.
:57:51. > :57:56.It makes it very flaky and very pleasant.
:57:57. > :58:19.It's near where I come from, but it's a cool place.
:58:20. > :58:28.I'll go to San Sebastian, but I'll take you to Witby first.
:58:29. > :58:30.We've got great cod up there, you see.
:58:31. > :58:33.We're making these scraps. You want to drizzle these in.
:58:34. > :58:35.I didn't put any white wine in there, nothing.
:58:36. > :58:37.I'm trying to keep it as pure as possible.
:58:38. > :58:45.I found it in a tapas bar in Barcelona where the guy
:58:46. > :58:48.was cooking seafood and the flavour was just unbelievable
:58:49. > :58:54.because you don't add white wine, nothing.
:58:55. > :58:56.You get the pure flavour of the produce.
:58:57. > :59:02.Right, we've got our little scraps here.
:59:03. > :59:08.Yes, I think so. Let's cook some more.
:59:09. > :59:10.So the fish, you don't have to touch.
:59:11. > :59:23.When we last spoke, you have got a pub as well?
:59:24. > :59:26.One in Wimbledon called the Fox and Grape.
:59:27. > :59:51.We try to base it on what we do at Hisbiscus, fresh produce.
:59:52. > :00:08.It is using produce like this you get the fantastic flavour.
:00:09. > :00:10.You mention Hibiscus, because you've had a bit
:00:11. > :00:12.of a regeneration, your own little chef's table?
:00:13. > :00:14.Yes, that is fantastic, it is very popular.
:00:15. > :00:16.We've got people, a chef cooking, one of
:00:17. > :00:19.my head chefs will cook in front of you, and I will go and see you
:00:20. > :00:21.through the meal, because I can't really put
:00:22. > :00:23.myself on that table, but
:00:24. > :00:27.Because I visited Claude's kitchen, and it is the
:00:28. > :00:34.The extraction's been done, and it is fantastic, my staff love
:00:35. > :00:47.Are you the same sort of thing with this season?
:00:48. > :00:51.I don't really stand for that with mussels.
:00:52. > :00:52.I think they are all year round, really.
:00:53. > :00:56.You can get them all year round, but but you have a time of
:00:57. > :00:59.the year like this time when it is the best.
:01:00. > :01:00.The winter is nice, but in the spring,
:01:01. > :01:01.the year like this time when it is the best.
:01:02. > :01:06.it is the best time to
:01:07. > :01:10.So beside of this you are going to put a bit of the
:01:11. > :01:20.Just enough to give a bit of freshness, and keep the flavour
:01:21. > :01:23.And there is no other flavour in there whatsoever?
:01:24. > :01:25.Has it got an interior, as well, the lime,
:01:26. > :01:26.or do you just use the
:01:27. > :01:39.So, the scraps have gone in with the purple sprouting broccoli.
:01:40. > :01:43.And all you have done is just saute that off, you
:01:44. > :01:53.This is not part of your recipe, but seeing as Elaine is
:01:54. > :02:03.When you come down south, which is...
:02:04. > :02:05.You get south of a place called Watford, they start
:02:06. > :02:07.to charge you 5 euros for a bag of scraps.
:02:08. > :02:12.That is a dish we have an the lunch menu.
:02:13. > :02:21.We could actually serve the bag of scraps!
:02:22. > :02:26.But your food is a mix and match of all
:02:27. > :02:32.different things, classic French techniques but with very modern.
:02:33. > :02:40.That is a flavour I got from Singapore.
:02:41. > :02:47.I got people asking for it, when are you going to put it
:02:48. > :02:50.This is the whole idea of your cooking, quite unusual
:02:51. > :02:56.But it is still food, there is no gimmick with it.
:02:57. > :02:58.You like playing with flavour, that is what I do.
:02:59. > :03:02.But at the end, you have to stay food, you have to be
:03:03. > :03:07.So many people are trying to do things just for the
:03:08. > :03:09.sake of it, and forget food is the base for
:03:10. > :03:10.everything, flavour and
:03:11. > :03:24.We have decided you could open a place where you
:03:25. > :03:39.Cornish cod and mussels with carrot and orange.
:03:40. > :03:48.Simple, two star Michelin, fantastic.
:03:49. > :03:50.And I know that this taste spectacular, because we
:03:51. > :03:59.You can dive into it a second time, Elaine.
:04:00. > :04:10.Even if the fish is very fresh, cod has always got a bit
:04:11. > :04:13.of water on it, and you can't get that flakiness.
:04:14. > :04:15.By doing this, you get the proper texture, and I think
:04:16. > :04:19.this is one of the best fish you can get, it is like...
:04:20. > :04:29.I am from the valleys, I don't get to eat this!
:04:30. > :04:31.He certainly kept James happy there by serving battered scraps.
:04:32. > :04:34.Now it's time for the omelette challenge, and
:04:35. > :04:36.this week it is Monica Galetti versus Shaun Rankin.
:04:37. > :04:56.Paul Rankin has been at the centre of our omelette now, and he is very
:04:57. > :05:01.smug. Monica, who would you like to beat? The guy right down at the
:05:02. > :05:04.bottom, I would like to beat him. Bryn Williams! Let's put the clock
:05:05. > :05:49.on the screen. Are you ready? Got to do it properly. My pan is
:05:50. > :05:58.sticking! This one wasn't sticking. Got to do it properly. What have you
:05:59. > :06:07.got now? Cheese?! Just for good measure. We are going to run out of
:06:08. > :06:16.music in a minute! Look at this pan. Please invest in a decent panel. Do
:06:17. > :06:22.I get to taste this? Look at that. Don't worry, there won't be anybody
:06:23. > :06:29.from MasterChef watching! Chef, what is this? Monica through shell at me!
:06:30. > :06:50.You switched pans on me! This is... Monica... I have to beat the guy at
:06:51. > :07:01.the bottom. Do you think you beat Bryn Williams? No, didn't happen.
:07:02. > :07:12.You did it in 58.02 seconds, which puts you there, but because it is a
:07:13. > :07:23.two egg omelette. What do you mean? It puts you in good company!
:07:24. > :07:32.If anybody wants to know what goes on in my ear, it is generally this
:07:33. > :07:44.sound from the gallery. CLUCKING. My pan was too hot. I
:07:45. > :07:50.blame Michaela. You did beat him. You did it in 24.28 seconds, which
:07:51. > :07:52.puts you right there, and I will forgive you for the shell. Thank
:07:53. > :08:01.you. Up next is award-winning food writer
:08:02. > :08:03.Diana Henry with a great chicken dish that makes use of Middle
:08:04. > :08:09.Eastern flavours. Great to have you on the show. You
:08:10. > :08:15.are going to cook chicken thighs for us first of all? Yes, succulents,
:08:16. > :08:22.cooked so it doesn't get dry. And this is a Turkish influence? This
:08:23. > :08:30.has been marinated, I will show you how to do it in a minute. . Do they
:08:31. > :08:44.have the bones in? No, the bones are out. And you like a little colour on
:08:45. > :08:49.this. Wide EU take the skin off? I like the crusted issue get on the
:08:50. > :08:53.flesh of the skin is not there. The spices adhere to the skin, and under
:08:54. > :08:58.the skin there isn't enough, but what I do with these first ones is
:08:59. > :09:05.marinate them. What got you into writing in the first place? I just
:09:06. > :09:09.always really loved food. I was just a massive cook when I was about six
:09:10. > :09:20.years old, I was a TV producer for years, actually. And you were with
:09:21. > :09:28.Kate? Yes, we worked on GMTV together. I made her cry. She was
:09:29. > :09:34.really horrible! I did, I can't remember what it was about, but it
:09:35. > :09:40.was a tearful day. We had a lot of those, if I remember rightly. I will
:09:41. > :09:46.make this with flatbread, but you are going to do a salsa? You can
:09:47. > :09:59.leave that to marinade for about. That is cumin, cayenne and cinnamon.
:10:00. > :10:06.You can leave that for half an hour, up to as much as four hours. The
:10:07. > :10:26.chicken goes in the oven. And I will make some relish now. What is that,
:10:27. > :10:34.is it vodka or something? It is raki! We are being Turkish! So I am
:10:35. > :10:38.doing the flatbread. I like that you are making him run. I would just buy
:10:39. > :10:42.the flatbread if I was doing it at home. I wouldn't be making them
:10:43. > :10:47.midweek, this is a Wednesday night kind of dish. Wednesday? I think
:10:48. > :10:51.about cooked books, and I think, what I do that on a Wednesday night?
:10:52. > :10:56.And if I wouldn't, it doesn't go in the book, because people need to be
:10:57. > :11:00.empowered and find things that they can cook, and I don't think cooking
:11:01. > :11:03.is difficult at all. This salsa going on top, that would be great
:11:04. > :11:11.with many things, wouldn't it? It is good with mackerel as well. It would
:11:12. > :11:16.be good on a Tuesday night, as well! I have lives going in as well, green
:11:17. > :11:20.olives, and this, I don't know whether it is Turkish or not, I made
:11:21. > :11:26.this up. Someone came back from Turkey and said they had a fantastic
:11:27. > :11:30.salsa with lamb, and it was green olives and preserved lemons and
:11:31. > :11:35.spices, but my kids are not massive reserve lemons fans, so I made it
:11:36. > :11:40.slightly different. So this book is all about chicken? Yes, all about
:11:41. > :11:48.chicken. And it is your eighth book? It is my ninth. And every recipe is
:11:49. > :11:51.chicken? It is not difficult, when you start to think about what people
:11:52. > :11:56.call call over the world using chicken, it is endless, so there is
:11:57. > :12:01.Spanish stuff on Vietnamese stuff and stuff from... So how do you do
:12:02. > :12:07.the perfect roast chicken? James and I disagree on this. If you want it
:12:08. > :12:12.crispy, crispy skinned and perfectly moist, I try to do it lots of
:12:13. > :12:16.different ways, I did that thing of turning it on its side, cooking it
:12:17. > :12:22.upside down, and after a year of testing when I was doing the book,
:12:23. > :12:27.the best method I came up with is to put butter all over it, plenty of
:12:28. > :12:32.sea salt on top of the skin, and then you put it in a dish that is
:12:33. > :12:37.not too big for it. If you put it in a large roasting tin, the juices run
:12:38. > :12:43.off and burn. It shouldn't go in from the fridge, the skin should be
:12:44. > :12:49.quite dry, never wet, and I put it in with legs towards the back of the
:12:50. > :12:54.oven, 210, 50 minutes, and I don't touch it, don't move it, don't baste
:12:55. > :13:00.it, but you have to know your oven. But you have to know your oven. You
:13:01. > :13:09.are a 100 metres deg person? I go to my mother's house! I do do roast
:13:10. > :13:16.chicken, but the best is my mum's. Is that your favourite chicken dish?
:13:17. > :13:21.My mum's, yes, and her roast potatoes are legendary. Chicken with
:13:22. > :13:26.Vietnamese flavours are fantastic. Butter and salt and pepper. That is
:13:27. > :13:29.good, too. So we have got the cucumber, the salad, and what else
:13:30. > :13:37.are we doing, what else goes in the salsa? You can do those, leave in
:13:38. > :13:41.some chillies, some seeds so that it is a little bit hot but not
:13:42. > :13:48.completely. The other thing that goes in here is white balsamic, just
:13:49. > :13:55.because it is slightly sweet and it leaves it a much nicer colour. Olive
:13:56. > :13:58.oil. You won't need any salt because of the olives. But you might need a
:13:59. > :14:10.little bit of lemon, excuse me. Lemon is amazing in cooking the way
:14:11. > :14:13.it brings dishes together. I call it the great connector. Sometimes even
:14:14. > :14:18.when you do something sweet and you think it doesn't need it, you might
:14:19. > :14:21.be making a cream that has got card on in it and rose water, and a
:14:22. > :14:28.little bit of lemon just brings it together. Brilliant always for
:14:29. > :14:34.soups, if you taste it towards the end and it isn't quite coming
:14:35. > :14:39.together, squeeze a lemon. You must be a free range organic chicken
:14:40. > :14:44.buyer, are you? I wasn't always. I can afford now to buy free range,
:14:45. > :14:48.not always organic at all, and if I really splashing out, I go to my
:14:49. > :14:56.local butcher in Crouch end, and they do local chickens which I love,
:14:57. > :15:06.they are delicious. That chilli might be a bit hot. And you are
:15:07. > :15:10.putting in a little clarified butter, ghee, over the top. So what
:15:11. > :15:16.inspires you to write all these columns, weekly columns and anything
:15:17. > :15:20.else, what do you look for? I always think of ideas. Before I started
:15:21. > :15:23.writing about food, I used to keep a notebook in my handbag, and I was
:15:24. > :15:28.always adding dishes that I wanted to make. Sometimes even now when I
:15:29. > :15:33.am going to sleep at night, I think, this would be good or that would be
:15:34. > :15:35.good. So a love of food, really, a love of flavours. I like strong
:15:36. > :15:38.flavours and contrast. I think, you will see
:15:39. > :15:41.that in this dish. This kind of warm chicken flesh
:15:42. > :15:44.and the coolness of yoghurt. And you've got, a contrast
:15:45. > :15:47.in temperature and a contrast But those, the spices
:15:48. > :16:14.make a lovey crust too. You could cook it all the way
:16:15. > :16:17.through on the hob. Put one in top and the other on top
:16:18. > :16:24.and then I'll put the salsa. And then the flatbread you just want
:16:25. > :16:38.around the side with the salad? This is Turkish spice, griddled
:16:39. > :16:44.chicken with hot green relish. And what looks like
:16:45. > :16:46.a glass of vodka! Now, this, I know, tastes
:16:47. > :16:56.fantastic and again, more or less in real-time,
:16:57. > :16:58.apart from the marinade. That's just flour, a bit of salt,
:16:59. > :17:17.a touch of cold water, that's kind of it, really,
:17:18. > :17:23.dry pan to start off and brush with the melted butter
:17:24. > :17:31.to go with it. Diana, I saw your book with my
:17:32. > :17:35.agent, she says rather grandly, and she said this is the most
:17:36. > :17:38.amazing book that's just come out and everybody wishes
:17:39. > :17:40.that they'd written it. Thank you.
:17:41. > :17:46.That's nice. So great little home-made
:17:47. > :17:52.flatbreads there. Now, when Julia Bradbury came
:17:53. > :18:02.to the studio to face her food when or food hell, she was striving
:18:03. > :18:05.for sea bass, but would she have It is time to find out
:18:06. > :18:10.if Julia will be facing food Everybody here has
:18:11. > :18:13.made their minds up. Julia, food heaven,
:18:14. > :18:15.I think it would be a lot of people's food heaven,
:18:16. > :18:18.a beautiful piece of sea bass over here to go with some
:18:19. > :18:19.fantastic artichokes, we've got asparagus,
:18:20. > :18:22.new seasoning asparagus as well. Alternatively the flip-side to this,
:18:23. > :18:26.food hell, crab, dark crab meat, This could be a great
:18:27. > :18:41.souffle with a bisk sauce using the shells from the crab
:18:42. > :18:44.and radish and mustard salad. How
:18:45. > :18:46.do you think these lot have decided? Hopefully as chefs they have gone
:18:47. > :18:48.for the better ingredients Beautiful white crab
:18:49. > :18:51.meat, delicious. Lucy is more interested
:18:52. > :18:56.in the souffle element of this. Next, I'm going to get first off,
:18:57. > :19:04.I'm going to talk about artichokes. Guys, if you can do
:19:05. > :19:10.the rest of the artichokes, What we're going to do quickly
:19:11. > :19:15.is peel these like that and cut them Trim them through, trim
:19:16. > :19:21.them through, trim them That's how to cook
:19:22. > :19:34.the baby artichokes. We have got a nice
:19:35. > :19:41.piece of sea bass. Some salt and simply,
:19:42. > :19:45.simply cook this. This is how to cook
:19:46. > :19:47.fish on the barbecue. A lot of the time it can
:19:48. > :19:50.break up and be ruined. You should always keep
:19:51. > :19:52.the skin on, shouldn't you? There is certain things I cook
:19:53. > :19:57.and take it off afterwards. The only thing you've got to watch
:19:58. > :20:01.with fish is the fishmonger scaled it for you because sea bass scales
:20:02. > :20:04.are unpleasant actually. In five minutes, that's
:20:05. > :20:24.going to be done. Meanwhile, we have got,
:20:25. > :20:27.that goes straight in there, We'll do a puree with this and we're
:20:28. > :20:51.going to char grill it together with our asparagus which they're
:20:52. > :20:53.prepping up now. The fish wants to go
:20:54. > :20:57.in five or six minutes. So you can actually cook that
:20:58. > :21:00.on the barbecue in the tinfoil, but do it twice as thick and it
:21:01. > :21:03.will cook itself. So the boys are prepping
:21:04. > :21:08.the asparagus here. Yeah, it is good to see
:21:09. > :21:10.them working hard! You can't beat it.
:21:11. > :21:12.It is delicious. Very, very quick and
:21:13. > :21:19.simple sauce this now. My mum will be watching, sea bass
:21:20. > :21:23.and asparagus and artichokes. You have to watch yourself,
:21:24. > :21:28.put a lid on because it will spit. I will be eating this next
:21:29. > :21:31.week as well because mum That goes in there and we'll put
:21:32. > :21:40.a little bit of white wine in there. Just a touch and then some stock
:21:41. > :21:42.and some double cream. Bring it to the boil and that's more
:21:43. > :21:46.or less our sauce done for that one? Would you like to
:21:47. > :21:49.cook or put them in? These will actually cook down
:21:50. > :21:57.and steam at the same Once they're cut into quarters,
:21:58. > :22:04.if you're going to do them whole, Julian, if you can do the basil
:22:05. > :22:20.that would be great. Once our sauce is done, we'll pass
:22:21. > :22:23.it through a sieve like that. And back on the heat and pop that
:22:24. > :22:27.back in there to reduce it down. Do you ever put the asparagus just
:22:28. > :22:35.directly on the char grill? You can, but it takes
:22:36. > :22:37.a little bit longer. The Italians do that
:22:38. > :22:39.quite often, don't they? I like the pure taste and I find
:22:40. > :22:45.that the grill just adds... It gives you a great
:22:46. > :22:54.concentration of flavour. These need to come off
:22:55. > :22:59.and go on our char grill. Take the rest of our
:23:00. > :23:03.artichokes over here. Just a touch of the liquor and you
:23:04. > :23:13.can blitz that with some cream. I've got a bit of
:23:14. > :23:15.that sauce as well. So the idea is we just bring it
:23:16. > :23:18.all together nice and simple. This is a little bit of fish sauce
:23:19. > :23:33.going in there as well. If you can pop that in a little bowl
:23:34. > :23:58.and we'll give that a little blitz so you can foam that up and season
:23:59. > :24:01.it with salt and pepper. The idea is we'll just
:24:02. > :24:15.grab our asparagus. You're not allowed
:24:16. > :24:19.to have fun there. I was going to decorate your back
:24:20. > :24:27.for being so mean to me today. I could always take that omelette
:24:28. > :24:33.off the board next week. We can grab our fish out
:24:34. > :24:52.of the oven, please, Jason, Lucy, you've got to admit
:24:53. > :25:01.that it's looking good. When you make this foamy
:25:02. > :25:22.thing, chefs sometimes I can tell the way she tucks into
:25:23. > :25:52.that that she does like her food! I don't think you sre
:25:53. > :25:58.going to get any, guys. But there is a souffle
:25:59. > :26:01.in the oven for you. That looked tasty, and if you don't
:26:02. > :26:06.want to attempt the fancy foam, Well, I'm afraid that's all we've
:26:07. > :26:10.got time for an today's show. I hope you've enjoyed
:26:11. > :26:13.taking a look back at some of the fantastic recipes
:26:14. > :26:16.from the Saturday Kitchen archives.