0:00:02 > 0:00:04Good morning. Over the next 90 minutes we're going to serve up
0:00:04 > 0:00:06a seriously mouthwatering menu of fantastic food.
0:00:06 > 0:00:09So, sit back, relax and get ready to enjoy another helping of
0:00:09 > 0:00:11brilliant Best Bites.
0:00:31 > 0:00:33Welcome to the show.
0:00:33 > 0:00:36I hope you're hungry because we've got world-class chefs serving up
0:00:36 > 0:00:39top class food and there's a healthy portion of guests waiting to be fed.
0:00:39 > 0:00:41Coming up on today's show -
0:00:41 > 0:00:44James Martin serves herb crusted plaice with Jersey Royal and
0:00:44 > 0:00:47spring green broth for Jon Culshaw.
0:00:47 > 0:00:50Theo Randall cooks up his Italian twist on meat and two veg.
0:00:50 > 0:00:54He wraps pork chops in olive oil and rosemary before pan frying
0:00:54 > 0:00:57and serving with a creamy leek and potato al forno.
0:00:57 > 0:01:00Jon Rotheram is here with a fresh take on river trout.
0:01:00 > 0:01:03The trout is cured and the skin is blow torched and plated up
0:01:03 > 0:01:06with Jersey Royal crisps, ricotta and preserved lemon.
0:01:06 > 0:01:10At the omelette challenge hobs today are Nick Nairn and Richard Bertinet.
0:01:10 > 0:01:12And as both have already proved themselves to be speedy,
0:01:12 > 0:01:13it should be a close one.
0:01:13 > 0:01:15Then it's over to Vivek Singh,
0:01:15 > 0:01:18who's here with an Indian-Chinese fusion dish.
0:01:18 > 0:01:21He coats chicken thighs in a cornflour and spicy
0:01:21 > 0:01:24soy sauce mixture before deep frying and serving with
0:01:24 > 0:01:26a green and red pepper stir-fry.
0:01:26 > 0:01:29And finally, John Barrowman faces his food heaven or his food hell.
0:01:29 > 0:01:32Did he get his food heaven - toffee baked Alaska with toffee sauce?
0:01:32 > 0:01:35Or his food hell - watermelon sorbet with rose water gulab jamun
0:01:35 > 0:01:37and marinated watermelon wedges?
0:01:37 > 0:01:40You can find out what he got at the end of the show.
0:01:40 > 0:01:43But first it's over to Bryn Williams who, in this dish,
0:01:43 > 0:01:47is using vanilla but he's not making ice cream, he's cooking shellfish.
0:01:47 > 0:01:51Bryn Williams, welcome to the show again. What are we cooking, mate?
0:01:51 > 0:01:52I see we've got scallops here.
0:01:52 > 0:01:56Hand dived scallops, the best you can get really, with cucumber,
0:01:56 > 0:01:58crab, lime and vanilla dressing.
0:01:58 > 0:02:00Vanilla is quite unusual, but it does really work.
0:02:00 > 0:02:03- It works really well with certain fish - sea bass, scallops...- Crab.
0:02:03 > 0:02:05Yeah, crab, otherwise it's too strong.
0:02:05 > 0:02:08We're going to use a nice bit of vanilla and lime.
0:02:08 > 0:02:11- And I'm going to make a mayonnaise with that.- You're going to.
0:02:11 > 0:02:13Mayonnaise? Two egg yolks...
0:02:13 > 0:02:15- And we're going to use half oil. - Half rapeseed, half olive oil.
0:02:15 > 0:02:18Otherwise it's too strong and overpowers all that crab.
0:02:18 > 0:02:20We want to keep the sweetness in the crab.
0:02:20 > 0:02:23- I shall get on with that.- I'm going to open these hand dived scallops.
0:02:23 > 0:02:26For me, these are my favourite ingredients ever.
0:02:26 > 0:02:29- These would be your food heaven? - This would be my food heaven.
0:02:29 > 0:02:31LOUD CLATTERING
0:02:31 > 0:02:33- If we still get a mayonnaise(!) - Yeah, don't worry.
0:02:35 > 0:02:36Carry on, nobody's noticed.
0:02:36 > 0:02:40Thing is, it's so important we, as chefs, use hand dived scallops
0:02:40 > 0:02:42because they are much better, they're much firmer,
0:02:42 > 0:02:45and when they're hand dived, they're picked the right size.
0:02:45 > 0:02:48They don't pick any small ones. They leave the small ones there.
0:02:48 > 0:02:51If they've been trawled, they get the small scallops up.
0:02:51 > 0:02:53And, also, when they go round with the nets,
0:02:53 > 0:02:56they flap open and get full of sand and stuff like that.
0:02:56 > 0:02:58Look at how clean they are, beautiful.
0:02:59 > 0:03:01Just easy to prepare.
0:03:01 > 0:03:03We're going to take the roe off,
0:03:03 > 0:03:05we're not going to use the roe this morning.
0:03:05 > 0:03:06You can use them,
0:03:06 > 0:03:09you don't have to get rid of them, but we're not going to use them.
0:03:09 > 0:03:12The thing that amazes me about hand dived scallops, I was watching
0:03:12 > 0:03:15some guy catching them on the west coast of Scotland, near Bute.
0:03:15 > 0:03:18I couldn't believe how close they are from the sea shore.
0:03:18 > 0:03:20He was literally...
0:03:20 > 0:03:23He went out and I thought he'd go out like the Man from Atlantis, wandering out.
0:03:23 > 0:03:26He just stuck his head in the water about seven feet out
0:03:26 > 0:03:28- and picked up these scallops. - Seven feet?- Yeah.
0:03:28 > 0:03:31Literally the end of this bench and he was picking scallops up.
0:03:31 > 0:03:35I waited until he was gone, went back and got myself...!
0:03:35 > 0:03:38But the scallops, touch of water and then you're going to dry them out.
0:03:38 > 0:03:41Dry them out. So important... Don't leave them in the water too long
0:03:41 > 0:03:44because you don't want them to absorb all that water.
0:03:44 > 0:03:46The thing about scallops, you must buy the fresh ones.
0:03:46 > 0:03:49If you buy them in their shells, you know they're fresh
0:03:49 > 0:03:51because if they're dead, the shells will be open.
0:03:51 > 0:03:54- We'll let them to dry off.- OK.
0:03:56 > 0:04:00I'm just going to make a quick dressing to go with the crab.
0:04:00 > 0:04:03First, we're going to peel some cucumber.
0:04:03 > 0:04:05I'm just going to leave the scallops there to dry.
0:04:05 > 0:04:08The mayonnaise, I'm just going to add this oil slowly to start with.
0:04:08 > 0:04:11You can quicken up as it starts to get thicker.
0:04:11 > 0:04:13But the thing about mayonnaise,
0:04:13 > 0:04:16you don't keep adding oil to make it thicker.
0:04:16 > 0:04:18Once it's thick, the more oil you add, it just goes into a solid lump.
0:04:18 > 0:04:21Add a touch of water to bring it back.
0:04:21 > 0:04:23- Or even lemon juice if you want to get that kind of...- Yeah.
0:04:23 > 0:04:26I'm just going to keep two cucumbers there.
0:04:26 > 0:04:29- That's what we're going to dress the crab itself in.- Right.
0:04:29 > 0:04:32And using the rest of the cucumber just for texture reasons more
0:04:32 > 0:04:35than anything else, so we're not having all the same textures the same time.
0:04:35 > 0:04:37You're going to marinade it as well?
0:04:37 > 0:04:40I'm going to marinade it in the dressing,
0:04:40 > 0:04:43but it's a very, very quick dressing of the lime and the vanilla.
0:04:43 > 0:04:45Apart from Odette's,
0:04:45 > 0:04:47are you going to be opening another place this year?
0:04:47 > 0:04:51- Hopefully.- You guys never stop. - Well, we're busy, busy, busy.
0:04:51 > 0:04:54Hopefully, towards the end of the year, we should have a second place.
0:04:54 > 0:04:58- I don't know where yet. - But you're looking?- We're looking.
0:04:58 > 0:05:01Here we go. Is this on the menu at the moment? This kind of food?
0:05:01 > 0:05:04This is just going on the menu next week because it's a nice,
0:05:04 > 0:05:07light summer dish. Very different to Marcus's hotpot.
0:05:07 > 0:05:11I think this is food you like to eat in the summer.
0:05:13 > 0:05:15Once I can get this vanilla out.
0:05:15 > 0:05:17This will be on the menu in about a week's time.
0:05:17 > 0:05:20There you go. This rapeseed oil is amazing stuff.
0:05:20 > 0:05:25You can get it in the UK now. It's very rich in Omega 3, good for us.
0:05:25 > 0:05:28It also makes mayonnaise beautiful and really yellow.
0:05:28 > 0:05:31It's amazing stuff.
0:05:31 > 0:05:33- There you go. So, vanilla.- Vanilla. If I can get it out.
0:05:34 > 0:05:37People should look for the Madagascan vanilla.
0:05:37 > 0:05:41Yeah. It's really plump. And you get a lot of seeds out of it as well.
0:05:41 > 0:05:43Especially with this dish,
0:05:43 > 0:05:45you want to try and keep as many seeds as you can into the dish.
0:05:45 > 0:05:49Now, vanilla and fish is common, isn't it? It's used quite a bit?
0:05:50 > 0:05:52- Certain fish.- In certain fish. I wouldn't say it's common.
0:05:52 > 0:05:55- You use it, don't you, as well? - I use it with sea bass.
0:05:55 > 0:05:57I like it in dressings, pretty much like what you're doing.
0:05:57 > 0:06:01It's a beautiful background flavour that's unusual.
0:06:01 > 0:06:03It's quite intriguing.
0:06:04 > 0:06:06There we've got...
0:06:06 > 0:06:08A squeeze of lime and half a vanilla pod.
0:06:08 > 0:06:11The secret with this dish,
0:06:11 > 0:06:15we need to keep on tasting it because we're going to add salt
0:06:15 > 0:06:18and pepper to it and a bit of sugar if the lime's a bit too strong.
0:06:18 > 0:06:21- It's the sweetness and the sourness with it.- Yes.
0:06:21 > 0:06:23You have to taste it as you go along.
0:06:23 > 0:06:27In service when we have it on, chefs are tasting this 20 times a night
0:06:27 > 0:06:30because every time you make it, it's always different.
0:06:30 > 0:06:33It's always important to keep tasting it as we go along.
0:06:34 > 0:06:36That's fine.
0:06:36 > 0:06:40We're going to do a quick marinade with this cucumber.
0:06:40 > 0:06:41In with the dressing.
0:06:41 > 0:06:45You can see the colour of that lovely mayonnaise there.
0:06:45 > 0:06:47And I'm going to leave that to just sit in there now.
0:06:47 > 0:06:50How long would you leave that there for?
0:06:50 > 0:06:54Ten minutes tops, otherwise it'll start breaking down all the cucumber
0:06:54 > 0:06:56and we want to keep it with a nice bit of texture to it.
0:06:56 > 0:06:59I'm going to pan-fry the scallops itself. Nice hot pan.
0:06:59 > 0:07:02I'm not going to season the scallops now, I'm going to season them later.
0:07:02 > 0:07:04I think if you season them now,
0:07:04 > 0:07:06you start to take all the sweetness out of the scallop.
0:07:06 > 0:07:09It's always good to finish them off after
0:07:09 > 0:07:11with some really, really good organic sea salt.
0:07:13 > 0:07:16- You've got the crab mix.- I'm coming, chef. I'm being quick as I can.
0:07:16 > 0:07:18Here we go.
0:07:19 > 0:07:22- Chives.- A little bit of chives.
0:07:22 > 0:07:25Now, you're a fan of seafood, ever done seafood with vanilla?
0:07:26 > 0:07:28Or tried it with vanilla?
0:07:28 > 0:07:29Never. No, I don't cook seafood.
0:07:31 > 0:07:32Just eat it?
0:07:32 > 0:07:36- Occasionally, if I'm in the right place where I can trust it.- Yeah.
0:07:36 > 0:07:38It's got to be absolutely fresh,
0:07:38 > 0:07:40that's the secret with crab and stuff like this.
0:07:40 > 0:07:43- Look how yellow that is. That's enough.- OK?- Yeah.
0:07:43 > 0:07:45Just a little bit of that to bind it together.
0:07:47 > 0:07:50A little bit of lime juice just to bring out the flavour in it.
0:07:52 > 0:07:54That's the lime in there.
0:07:54 > 0:07:57We're going to roll it up in the cucumber itself.
0:07:57 > 0:07:59Just grate these off.
0:08:00 > 0:08:02There you go, I'll bring your plate over.
0:08:02 > 0:08:05These scallops, they're cooked very, very quickly.
0:08:05 > 0:08:07Very, very quickly indeed.
0:08:07 > 0:08:09I think, you know, two minutes, three minutes tops.
0:08:09 > 0:08:11Once you've got a nice bit of colour on them.
0:08:11 > 0:08:14I think another minute and they'll be fine.
0:08:14 > 0:08:17Just going to roll the crab...
0:08:19 > 0:08:21- ..in the cucumber.- Make a nice little starter
0:08:21 > 0:08:22just on its own, this.
0:08:22 > 0:08:24- Fresh ingredients. - This could be on itself.
0:08:24 > 0:08:27But that bit of luxury by having the scallop as well, I think.
0:08:27 > 0:08:30Me, I can't resist a bit of scallop.
0:08:31 > 0:08:34So, in with a bit of butter just to finish them off.
0:08:34 > 0:08:37- Touch of butter there. OK. - Just get a clean spoon.
0:08:37 > 0:08:42- You'll start to build it all up.- You can do as much as you want of these.
0:08:43 > 0:08:46- I put three on the plate.- You can do them into ribbons as well.- Yeah.
0:08:46 > 0:08:50You can grate it. You can even grate it as well if you really wanted to.
0:08:52 > 0:08:53On with the scallops.
0:08:53 > 0:08:55I'm just going to finish this dish off
0:08:55 > 0:08:57with a little bit of basil cress.
0:08:57 > 0:09:00Lightness in the summer.
0:09:00 > 0:09:03Just wash it in a bit of water, take out the basil,
0:09:03 > 0:09:07just season with a bit of salt, on with the basil and finish off
0:09:07 > 0:09:09- with literally... With the lime. - A chefy drizzle.
0:09:09 > 0:09:12I think it keeps the flavours going through the whole dish.
0:09:12 > 0:09:14Looks great, smells delicious.
0:09:14 > 0:09:16So, Bryn, remind us what this is again.
0:09:16 > 0:09:19Pan-fried scallops with vanilla and white crab meat and cucumber.
0:09:19 > 0:09:20Simple as that.
0:09:25 > 0:09:27Lovely.
0:09:27 > 0:09:31Well, this is the first time you've probably tried fish and vanilla.
0:09:31 > 0:09:34- There you go, dive in. Tell us what you think.- Wow.
0:09:34 > 0:09:36- Tell us what you think of that. - I'm not...
0:09:36 > 0:09:39You're not going to make me burn the roof of my mouth again?
0:09:39 > 0:09:43No, not again. Sorry about that. It was a bit hot, that scallop.
0:09:43 > 0:09:45Maybe hot, but not as hot as the chicken.
0:09:45 > 0:09:47Mm, lovely.
0:09:48 > 0:09:51The vanilla, like you say, just adds that little background flavour to it.
0:09:51 > 0:09:54It just brings something different to the plate.
0:09:54 > 0:09:57I think people always think vanilla's a sweet and I think
0:09:57 > 0:10:00it's something to give the customer it in a scallop dish.
0:10:00 > 0:10:03- A lot of people don't use cucumber, do they?- Erm...
0:10:03 > 0:10:05They don't use it like that for pickles and stuff like that.
0:10:05 > 0:10:07- It's wonderful.- It's fantastic.
0:10:07 > 0:10:10Cucumber with shellfish is fantastic.
0:10:10 > 0:10:13- You get the texture, the crispness, the cucumber. Fantastic. - It's very unusual.
0:10:18 > 0:10:20Thanks, Bryn. A real light, refreshing recipe
0:10:20 > 0:10:23that's perfect for a warm spring day.
0:10:23 > 0:10:26Coming up, James cooks a herb crusted plaice with Jersey Royals
0:10:26 > 0:10:28and spring green broth for Jon Culshaw.
0:10:28 > 0:10:30But first, it's over to Rick Stein who's visiting
0:10:30 > 0:10:32an historic smokery in Lowestoft.
0:10:35 > 0:10:38'Now, there's nothing to me like tasting a shrimp
0:10:38 > 0:10:40'straight out of the boiler at sea.
0:10:40 > 0:10:42'That's how they should be tasted.
0:10:42 > 0:10:46'And you really can't call yourself an expert until you've done it.
0:10:46 > 0:10:49'The great thing about these shrimps is that they're all destined
0:10:49 > 0:10:50'for the English market.
0:10:50 > 0:10:54'Maybe because they're too small and too insignificant for anybody else.
0:10:54 > 0:10:57'They're missing out on a rare treat.'
0:10:58 > 0:11:01I was just thinking about a dish that could use the shell
0:11:01 > 0:11:03as well as the meat of the shrimp
0:11:03 > 0:11:06because there's so much flavour in the shell.
0:11:06 > 0:11:10And risotto is the obvious choice because you can use this shell for
0:11:10 > 0:11:14making a really good shellfish stock or fume as we call it in the trade.
0:11:14 > 0:11:17So, put a little bit of butter in this hot pan
0:11:17 > 0:11:19and just throw in some onions.
0:11:21 > 0:11:23Let them soften in the butter a little bit.
0:11:23 > 0:11:25And then all these shells.
0:11:25 > 0:11:27There must be about two pounds of shrimp there.
0:11:27 > 0:11:29Into this pan go those shells, like that.
0:11:31 > 0:11:34And just turn those around, just let them fry a little bit.
0:11:34 > 0:11:36I'm going to add a few blades of mace
0:11:36 > 0:11:41because this is a British risotto and that's a very significant taste
0:11:41 > 0:11:45in a lot of things like potted shrimps and things like that.
0:11:45 > 0:11:48It will come through in the final dish.
0:11:48 > 0:11:49Just stir that in.
0:11:49 > 0:11:52And now some good quality fish stock.
0:11:52 > 0:11:53About a couple of pints.
0:11:55 > 0:11:56There we go.
0:11:56 > 0:11:58Now, you can use chicken stock if you like.
0:11:58 > 0:12:01It's quite hard to get fresh fish stock even now,
0:12:01 > 0:12:03it seems a real shame.
0:12:03 > 0:12:05Obviously, people aren't getting the message.
0:12:05 > 0:12:08If you want to cook nice fish dishes, you want nice fish stock.
0:12:08 > 0:12:11You know, you don't have to make these things on your own.
0:12:11 > 0:12:15Right, there we go. Just leave that to simmer now for about 20 minutes.
0:12:15 > 0:12:19We're just going to pour it through this conical strainer.
0:12:20 > 0:12:22Get rid of the shells.
0:12:25 > 0:12:27There we go.
0:12:27 > 0:12:31Just tap it down a little bit or tamp it down it bit with this ladle
0:12:31 > 0:12:36just to force the last of the juices into the stock.
0:12:38 > 0:12:41That's great. And now, to make the risotto.
0:12:41 > 0:12:44I like a nice shallow pan for making risotto
0:12:44 > 0:12:46so I can see easily what's going in.
0:12:46 > 0:12:48With this one, I'm going to start off
0:12:48 > 0:12:50with a generous amount of butter.
0:12:50 > 0:12:53And about three chopped shallots
0:12:53 > 0:12:57and about three cloves of garlic.
0:12:57 > 0:13:02So, just quickly stir that round until the butter's melted.
0:13:02 > 0:13:07And now in goes the rice, risotto rice, Arborio rice in this case.
0:13:07 > 0:13:09In that goes.
0:13:09 > 0:13:13And just coat the rice with the butter.
0:13:14 > 0:13:17And that's an important point in making risotto.
0:13:17 > 0:13:19Then I'm going to add some white wine.
0:13:19 > 0:13:22I've chosen a fairly sort of neutral tasting Italian white wine.
0:13:24 > 0:13:27Personally, I love the back taste of wine in risotto.
0:13:27 > 0:13:30That slightly, slightly tart taste which just sets off
0:13:30 > 0:13:33the other flavours beautifully.
0:13:33 > 0:13:35And now to add the stock.
0:13:35 > 0:13:38You add it in about three or four stages,
0:13:38 > 0:13:42letting it all get absorbed in one stage before you go to the next.
0:13:42 > 0:13:46And that'll take an increasingly long time.
0:13:46 > 0:13:50So the first one, it all goes down fairly quickly.
0:13:50 > 0:13:53While I'm letting that become absorbed,
0:13:53 > 0:13:57I'm going to add the other serious ingredient to this risotto,
0:13:57 > 0:13:58which is samphire.
0:13:58 > 0:14:02I'm just going to blanch that very quickly in some boiling water.
0:14:02 > 0:14:05All I want is about two minutes because I want it to have
0:14:05 > 0:14:09that sort of salty crunch which is what's so perfect about samphire.
0:14:09 > 0:14:12That's just about enough for the samphire
0:14:12 > 0:14:15so I'll just pass that off through a sieve.
0:14:17 > 0:14:21And that's then ready to be stirred into the final risotto.
0:14:21 > 0:14:25It's quite interesting about how recipes get thought out.
0:14:25 > 0:14:30One afternoon, there I was out on the mud flats gathering samphire,
0:14:30 > 0:14:32that night, out in the Wash trawling for shrimps.
0:14:32 > 0:14:36And I think the best sort of recipes come from that,
0:14:36 > 0:14:41not from reading books or copying other chefs,
0:14:41 > 0:14:44it's out doing something yourself like that.
0:14:44 > 0:14:47I always find that if I'm doing something like shrimping
0:14:47 > 0:14:52or gathering samphire, the whole naturalness of it just gets me
0:14:52 > 0:14:55very inspired to think of something up.
0:14:55 > 0:14:57This risotto is the result.
0:14:57 > 0:14:59It is actually extremely good.
0:14:59 > 0:15:01So, that's another lot of stock there
0:15:01 > 0:15:06and the rice is really beginning to thicken up nicely and get creamy.
0:15:08 > 0:15:12And it's looking great, I might just have a little bit of a taste now.
0:15:14 > 0:15:16Yeah. Oh, that's ever so good.
0:15:16 > 0:15:18We're just about there.
0:15:18 > 0:15:20I'll just put a bit of seasoning in,
0:15:20 > 0:15:23not too much salt because there's a lot of salt in that samphire.
0:15:23 > 0:15:25That's fine.
0:15:25 > 0:15:28Little bit of pepper, always like pepper. There we go.
0:15:30 > 0:15:32And now the samphire.
0:15:35 > 0:15:38Just pour that in. Now, that's just got about the right consistency.
0:15:38 > 0:15:40A risotto doesn't want to be too wet,
0:15:40 > 0:15:42but it doesn't want to be too dry, either.
0:15:42 > 0:15:45And finally, last of all, the shrimps.
0:15:45 > 0:15:48I say last of all because they only want to be heated through,
0:15:48 > 0:15:52we don't want them cooked any more because they'll go all hard.
0:15:53 > 0:15:55So, now we'll just dish that up.
0:15:57 > 0:15:59Don't think that looks too bad.
0:15:59 > 0:16:01That's about a portion, a starter portion,
0:16:01 > 0:16:02don't want to give too much.
0:16:02 > 0:16:05Let's take a few of those grains out of there.
0:16:05 > 0:16:07A couple of shrimps on top.
0:16:09 > 0:16:10And that's about it.
0:16:10 > 0:16:13It's a bit of a story on a plate or, I suppose,
0:16:13 > 0:16:15it's a bit like a painting in a way.
0:16:15 > 0:16:17It's a bit of a memory for me.
0:16:33 > 0:16:36Once upon a time, the herring fishery extended
0:16:36 > 0:16:40from the north of Scotland way down to Great Yarmouth,
0:16:40 > 0:16:42Lowestoft and beyond.
0:16:42 > 0:16:45Sadly, all that's declined now, leaving ports like Lowestoft
0:16:45 > 0:16:49a shadow of their former self.
0:16:49 > 0:16:52Donny Cole, a local fish merchant, remembers how it used to be.
0:16:54 > 0:16:58For every man that went to sea on the drifters,
0:16:58 > 0:17:01there were seven men ashore backing him up.
0:17:01 > 0:17:05The people who built the boats, the beasters that made the nets,
0:17:05 > 0:17:09the people connected to the industry, the box makers, everybody.
0:17:09 > 0:17:13And that there is how it used to be.
0:17:13 > 0:17:16But if that dock is the one you saw today, right,
0:17:16 > 0:17:20there is not one boat in it.
0:17:20 > 0:17:22Not one boat in that dock.
0:17:22 > 0:17:25I mean it is, for me, heartbreaking.
0:17:25 > 0:17:29There was 200 smokehouses in Lowestoft.
0:17:30 > 0:17:34The air was thick with the smell of herrings and kippers.
0:17:34 > 0:17:36Everyone ate kippers.
0:17:36 > 0:17:42It was an era, just a complete era, which unfortunately has disappeared.
0:17:42 > 0:17:44Well, I say unfortunately disappeared
0:17:44 > 0:17:46because the whole thing's changed.
0:17:46 > 0:17:50But for me, being in the fishing industry, I think it's a disaster.
0:17:52 > 0:17:55Donny and his brother Michael own one of the last smokeries
0:17:55 > 0:17:56in East Anglia.
0:17:56 > 0:17:58Colin Burgess, who does the smoking,
0:17:58 > 0:18:01wonders whether anybody will take over from him.
0:18:01 > 0:18:04Not even the herrings are local any more.
0:18:04 > 0:18:06They come from Norway or Iceland.
0:18:06 > 0:18:11There's not many people who do it, who carry on doing it
0:18:11 > 0:18:15and it's just nice to be a part of something that is going to die out.
0:18:15 > 0:18:17No young person want to do it.
0:18:17 > 0:18:18Erm...
0:18:19 > 0:18:22I'm probably one of the youngest fish curers and smokers
0:18:22 > 0:18:26there is left and nobody wants to do it after me.
0:18:26 > 0:18:30There's no good doing it for five minutes and thinking after
0:18:30 > 0:18:36five minutes, after six months, you know it or you think you can do it.
0:18:38 > 0:18:39Because that's an impossibility.
0:18:39 > 0:18:42You learn something new every day, you know.
0:18:43 > 0:18:46It's extraordinary to me that a product which is so good,
0:18:46 > 0:18:51which is so skilfully made, should be in danger of dying out.
0:18:51 > 0:18:54Why is it we turn our back on the really good things in life
0:18:54 > 0:18:56in favour of what?
0:18:56 > 0:19:00Hygienic little fillets, stainless steel, vacuum packing,
0:19:00 > 0:19:02artificial colouring, no bugs?
0:19:02 > 0:19:04I don't know.
0:19:04 > 0:19:06It would be great if somebody started a campaign
0:19:06 > 0:19:08for real smoked fish.
0:19:17 > 0:19:19That, to me, is a great delicacy.
0:19:19 > 0:19:24An undyed kipper hanging on tenterhooks with a good fat content
0:19:24 > 0:19:26that all herrings have at this time of year.
0:19:26 > 0:19:29It needs to be about 15%.
0:19:29 > 0:19:33This is very interesting to me. This is a bloater.
0:19:33 > 0:19:37It's like a kipper smoked in the same sort of time and brined first,
0:19:37 > 0:19:39but it's smoked with its guts in.
0:19:39 > 0:19:42Cold smoked again so it's part raw.
0:19:42 > 0:19:46Called a bloater not because it sort of bloats up and gets all off,
0:19:46 > 0:19:48but because it's slightly puffed up
0:19:48 > 0:19:51with the guts still in it and a little bit gamey.
0:19:51 > 0:19:54The Victorians used to make a great bloater paste with it.
0:19:54 > 0:19:56This is even more interesting.
0:19:57 > 0:19:59That's called a golden.
0:19:59 > 0:20:04That's been salted for two days and smoked for about five to six days.
0:20:04 > 0:20:06And that one's for the export trade.
0:20:06 > 0:20:08A lot more salt content,
0:20:08 > 0:20:11perhaps a bit salty for today's taste, but a lovely colour.
0:20:11 > 0:20:14But this is the most interesting thing,
0:20:14 > 0:20:17if I can find it hanging up here in the rafters.
0:20:17 > 0:20:20That is a red herring.
0:20:20 > 0:20:23Now, that again is salted for about two or three days.
0:20:23 > 0:20:27But then it's smoked for about five to six weeks.
0:20:27 > 0:20:30So you could actually eat this for weeks and weeks
0:20:30 > 0:20:34without refrigerating it. And that was for the African trade.
0:20:34 > 0:20:35Well, the slave trade, in fact,
0:20:35 > 0:20:39cos it's something they could eat on the ships, but it's got into
0:20:39 > 0:20:42the African culture now and that's where all the red herrings go.
0:20:43 > 0:20:46Rick, try one of these. These are Buckling.
0:20:46 > 0:20:50- Ah, hot smoked, aren't they? - They're hot smoked in a smokehouse.
0:20:50 > 0:20:54- Cor, that's good! What do you think of them?- They're great!
0:20:54 > 0:20:56They're gorgeous, aren't they?
0:20:56 > 0:20:58I mean, that is just wonderful.
0:20:58 > 0:21:01The thing people think about herrings,
0:21:01 > 0:21:03of them being a bit sort of, I don't know,
0:21:03 > 0:21:07overpowering or something, but this is lovely and soft and creamy.
0:21:07 > 0:21:11And the fat content, it's a bit like eating smoked eel, actually.
0:21:11 > 0:21:16It's got that same luxury taste to me. It's just absolutely fantastic.
0:21:16 > 0:21:18- Lovely texture to it.- Mm.
0:21:22 > 0:21:25Lowestoft will probably never see a busy market for herrings again.
0:21:25 > 0:21:29But, instead, there's huge landings of plaice, the most popular
0:21:29 > 0:21:34flatfish in Europe, and a fish, incidentally, at its best in spring.
0:21:36 > 0:21:38Well, just look at these plaice.
0:21:38 > 0:21:40I mean, they're a beautiful looking fish,
0:21:40 > 0:21:44with those lovely fluorescent orange and red spots on them.
0:21:44 > 0:21:46And I think people tend to undervalue it.
0:21:46 > 0:21:48You hear people in restaurants saying,
0:21:48 > 0:21:52"Oh, I think I'll have the lemon sole," because plaice is sort of...
0:21:52 > 0:21:55You're making a statement of being a bit more upper crust, if you go
0:21:55 > 0:21:58for lemon sole, rather than plaice cos you see plaice everywhere.
0:21:58 > 0:22:00But, actually, it's just as good.
0:22:00 > 0:22:03And I've got this dish, which I'm just really excited about
0:22:03 > 0:22:07because I just think it does real justice to the plaice.
0:22:07 > 0:22:11I've just got about quarter to half and inch of vegetable oil in
0:22:11 > 0:22:14this frying pan, which I'm getting really, really hot,
0:22:14 > 0:22:18and I'm just going to add some chopped onion.
0:22:18 > 0:22:21Now, this is for a dish of plaice with like
0:22:21 > 0:22:24a sprinkling of sort of savoury things and when I thought
0:22:24 > 0:22:26about this, I thought of deep-fried goujons of plaice in
0:22:26 > 0:22:29a light batter and I'm going to use a tempura batter,
0:22:29 > 0:22:32with just dry ingredients, with lots of flavour.
0:22:32 > 0:22:34So that onion's beginning to brown up very nicely.
0:22:34 > 0:22:37Now I'm just going to add some garlic as well.
0:22:37 > 0:22:40Finely chopped garlic. And some red chilli as well.
0:22:40 > 0:22:43Some very finely chopped deseeded red chilli.
0:22:43 > 0:22:46Just frying that off together till it's sort of dry fried.
0:22:46 > 0:22:50It's a bit like the sort of coating of those peanuts you get
0:22:50 > 0:22:52in bars, you know? But much nicer than that.
0:22:52 > 0:22:55OK, that's done. Now I'll just bring that over here.
0:22:55 > 0:22:58And pass it through that colander there.
0:23:01 > 0:23:06OK, now, I'll just pour my colander full of fried bits and pieces
0:23:06 > 0:23:10on to this little kitchen paper, just to drain off all that fat.
0:23:10 > 0:23:14And now empty that into this bowl.
0:23:14 > 0:23:19Now, I'm adding some sliced spring onions and some Szechuan pepper.
0:23:19 > 0:23:21It's got a very odd taste, Szechuan pepper.
0:23:21 > 0:23:23It's a bit like cloves at the dentist.
0:23:23 > 0:23:27It slightly numbs the mouth. It's very satisfying because of it.
0:23:27 > 0:23:30Now, just a few flakes of sea salt as well.
0:23:30 > 0:23:34So that's my sort of coating material for the goujons, all ready.
0:23:35 > 0:23:37And now to cut up the plaice.
0:23:37 > 0:23:39Now, I've filleted them, skinned the plaice already,
0:23:39 > 0:23:44and I'm going to cut it into goujons or gudgeons - it just comes from
0:23:44 > 0:23:46that English-French word, meaning those little fish,
0:23:46 > 0:23:49like sort of minnows and sticklebacks, freshwater fish.
0:23:49 > 0:23:52And about the size of your thumb. So, there we are.
0:23:52 > 0:23:55And now, we're going to make that tempura batter
0:23:55 > 0:23:56and drop the gudgeons in it.
0:23:58 > 0:24:01So, here, I've got some cornflour and flour and some salt,
0:24:01 > 0:24:04which I'm just going to sift through this sieve into a bowl.
0:24:09 > 0:24:12Now, I'm just adding some soda water here and that's all
0:24:12 > 0:24:16I'm putting in here. Just cornflour, flour, salt and soda water
0:24:16 > 0:24:18and it's ice cold, the soda water.
0:24:18 > 0:24:22Don't ask me what happens with using soda water, but it works a treat.
0:24:22 > 0:24:26So just before I drop those goujons in, just given them
0:24:26 > 0:24:29a little bit of a season, just with salt, and into the batter.
0:24:29 > 0:24:32Now, the whole point of this batter, as I said,
0:24:32 > 0:24:33it's got to be made at the last minute,
0:24:33 > 0:24:36it's got to be cold and the reasons for both those things,
0:24:36 > 0:24:39the last minute and the temperature, is you don't want to develop
0:24:39 > 0:24:43the gluten in the flour because that makes the batter sort of
0:24:43 > 0:24:46elastic and what you're looking for is crispness.
0:24:46 > 0:24:49That's the whole point of tempura batter.
0:24:49 > 0:24:51So, I put about four or five pieces in at a time.
0:24:51 > 0:24:53They only take about a minute each.
0:24:53 > 0:24:55And straight out of that onto some paper,
0:24:55 > 0:24:57just to drain the excess oil off.
0:24:57 > 0:25:00Just look at those. Look how thin the batter is.
0:25:00 > 0:25:03That's what I really like about tempura is you can actually
0:25:03 > 0:25:05see the food through the batter.
0:25:05 > 0:25:08So there we go. There's the whole batch fried.
0:25:08 > 0:25:10And now just to make up the dish.
0:25:10 > 0:25:14Just plonk all these goujons on to this wonderful big plate.
0:25:16 > 0:25:19Sprinkle this lovely savoury crunchy garlic, onion,
0:25:19 > 0:25:24Szechuan pepper, spring onion, etc, mixture all over.
0:25:24 > 0:25:27Just turn it in a little bit, so it's everywhere.
0:25:27 > 0:25:30Just a few drops of lime juice over the top.
0:25:30 > 0:25:32You don't want to overdo it.
0:25:32 > 0:25:36And a final sprinkling of chopped coriander and that's it.
0:25:36 > 0:25:40You know, none of the fish I've been using in this programme is
0:25:40 > 0:25:45terribly expensive. And if you get a chance, do try the Cromer crabs.
0:25:45 > 0:25:47They're easy to get in supermarkets now.
0:25:47 > 0:25:52Now, the fresh shrimps, sadly, they don't travel too well.
0:25:52 > 0:25:56So you've got to make a seafood pilgrimage to the east coast.
0:25:56 > 0:25:58And if you get the opportunity, you've got to try these
0:25:58 > 0:26:03Lowestoft kippers, even if it's to keep Colin going in his smokehouse.
0:26:06 > 0:26:08I have to say,
0:26:08 > 0:26:11that dish looked delicious and there are lots of great ways to
0:26:11 > 0:26:14cook plaice and I'm going to show you another one right now.
0:26:14 > 0:26:16It's very different to Rick's and it goes with
0:26:16 > 0:26:19a simple sort of spring green broth. Very, very easy.
0:26:19 > 0:26:22So we start off with our plaice here.
0:26:22 > 0:26:25Now, the fish supplier has given us two bottom parts of the plaice,
0:26:25 > 0:26:28which is not that bad. Obviously, the darker skin is the top,
0:26:28 > 0:26:31but plaice actually start out as round fish and then up until
0:26:31 > 0:26:34two months old, then they turn and the eyes move round.
0:26:34 > 0:26:36- I didn't know that.- There we go.
0:26:36 > 0:26:39That's just going to get filleted, pan-fried,
0:26:39 > 0:26:40and the broth for this is pancetta,
0:26:40 > 0:26:42we've got some Jersey Royal potatoes,
0:26:42 > 0:26:45so really in season now, a little bit of flageolet beans,
0:26:45 > 0:26:47these are out of a tin, some spring greens, chicken stock,
0:26:47 > 0:26:49butter, shallot, garlic.
0:26:49 > 0:26:51All of that just gets put in a pan and we're going to serve that
0:26:51 > 0:26:54with some pan-fried plaice, so very, very simple.
0:26:54 > 0:26:56- Now, talking about yourself...- Yes.
0:26:56 > 0:27:00It was radio, wasn't it, it's been right throughout your career,
0:27:00 > 0:27:03but that was one of the things that started it all off for you,
0:27:03 > 0:27:04hospital radio.
0:27:04 > 0:27:09Yeah, that's right. I remember doing a Sunday show on hospital radio.
0:27:09 > 0:27:11I had some friends who worked at the station and I sort of
0:27:11 > 0:27:15gradually joined in and, yeah, it was a fascinating thing,
0:27:15 > 0:27:17walking round the wards,
0:27:17 > 0:27:20taking requests from people and going into this little sort
0:27:20 > 0:27:25of grey tin shed, which was the studio, and doing the show,
0:27:25 > 0:27:27all connected to the main hospital,
0:27:27 > 0:27:29through a sort of...almost like a washing line,
0:27:29 > 0:27:34that carried the signal that carried the hospital radio.
0:27:34 > 0:27:37But it was one of those friends and work colleagues that told you
0:27:37 > 0:27:41to sort of do it professionally, impressions.
0:27:41 > 0:27:44Yes, a few years after that, I worked at Viking Radio in Hull and
0:27:44 > 0:27:49I'd always had this habit of reading the weather in another voice.
0:27:49 > 0:27:52- AS BOB GELDOF:- I always would read the weather as Bob Geldof.
0:27:52 > 0:27:55For some reason, I don't know why I did it.
0:27:55 > 0:27:57And Anne Marie who worked on reception, bless her,
0:27:57 > 0:28:01at the end of one show, she said, "Pack in being a DJ, do those
0:28:01 > 0:28:05"voices, do that instead," and I just thought, "Ah, maybe I will."
0:28:05 > 0:28:11At the time, it wasn't as huge, it led on to massive things, but at
0:28:11 > 0:28:14that time, it wasn't as big as what was just around the corner for you.
0:28:14 > 0:28:16- Spitting Image.- That's right, Spitting Image.
0:28:16 > 0:28:19It was that sort of moment where I thought - maybe I'll make
0:28:19 > 0:28:22some tapes together and I'd stay late at the studio after the
0:28:22 > 0:28:25programme and chop voices together.
0:28:25 > 0:28:28Lots of voices from that time, Terry Christian from The Word.
0:28:28 > 0:28:32- AS CHRIS EUBANK: - And Christopher Livingstone Eubank.
0:28:32 > 0:28:36Edit them all together and I sent them off to Spitting Image
0:28:36 > 0:28:38and then one day, a vacancy arose.
0:28:38 > 0:28:41I can't remember who had moved on from the show.
0:28:41 > 0:28:45It might have been Steve Coogan. But there was a space anyway.
0:28:45 > 0:28:48So, yes, I got a chance to join on Spitting Image.
0:28:48 > 0:28:52I mean, that was it. It just became a huge, massive, massive success.
0:28:52 > 0:28:53Well, Spitting Image was one...
0:28:53 > 0:28:56I'm sure it's one of those programmes,
0:28:56 > 0:28:59a bit like Doctor Who did, after a long break, it comes back.
0:28:59 > 0:29:01- Do you think it will come back? - I'm sure.
0:29:01 > 0:29:04Because there was something so immediate about it and the
0:29:04 > 0:29:06grotesqueness of the caricatures.
0:29:06 > 0:29:09They were such a commentary on the characters themselves.
0:29:09 > 0:29:11Just the extremes of the caricature.
0:29:11 > 0:29:15And I think most people quite liked being on there,
0:29:15 > 0:29:17even if the take off was a bit cruel.
0:29:17 > 0:29:20Spitting Image was always very ruthless in the scripts.
0:29:20 > 0:29:23It was kind of if you were on there, it meant that you'd kind of made it?
0:29:23 > 0:29:27- Usually.- Yeah.- Although, there were some who didn't like it.
0:29:27 > 0:29:30Some of the politicians. If it portrayed them a little bit
0:29:30 > 0:29:33weak or in somebody's pocket, didn't like that.
0:29:33 > 0:29:36For the most part, to be on Spitting Image was pretty cool.
0:29:36 > 0:29:41- Your repertoire now, what is it? 300-odd, must be.- I don't know.
0:29:41 > 0:29:44Sometimes, if you count, I suppose if your voice moves
0:29:44 > 0:29:47in one direction, it can move all over the place.
0:29:47 > 0:29:50How do you start with impressions, then? What do you start with?
0:29:50 > 0:29:52Body language, facial expressions?
0:29:52 > 0:29:54How do you begin to start off with it?
0:29:54 > 0:29:57I suppose the first thing is you just look at
0:29:57 > 0:30:00a character that you're drawn to, for some reason,
0:30:00 > 0:30:03there's something interesting about them or something quirky about them.
0:30:03 > 0:30:05And you just have a look.
0:30:05 > 0:30:08I think first of all, you just have an open mind, just watch them,
0:30:08 > 0:30:10and just see what your subconscious takes in.
0:30:10 > 0:30:12I remember watching Simon Cowell a few years ago, thinking,
0:30:12 > 0:30:15right, what is it about you? And then you start to see
0:30:15 > 0:30:17the shapes, you start to see the outline.
0:30:17 > 0:30:19- AS SIMON COWELL: - You start to see the movement,
0:30:19 > 0:30:22there's a lot of this sort of body language going on.
0:30:22 > 0:30:25A lot of that sort of stopping the traffic hand gesture.
0:30:25 > 0:30:26Head to one side.
0:30:26 > 0:30:29Bewildered look, OK, I'm going to put you through, three yeses.
0:30:29 > 0:30:32And you just put together all the recognisable things that
0:30:32 > 0:30:36people don't realise they've spotted about a character.
0:30:36 > 0:30:37It is a talent.
0:30:37 > 0:30:40It is very, very clever cos like I said at the top of the show,
0:30:40 > 0:30:44- you set me up, Frank Bruno - it was brilliant.- Yes.
0:30:44 > 0:30:47But your new thing at the moment, it's nothing to do with that.
0:30:47 > 0:30:51- Comedy as well. This is a fantastic story.- Oh, of course. Yes.
0:30:51 > 0:30:54Tell us about that, the Morecambe and Wise.
0:30:54 > 0:30:57Morecambe and Wise, the Garage Tapes, yeah.
0:30:57 > 0:31:00Basically, in the early years of their career,
0:31:00 > 0:31:02Ernie Wise was a great archivist,
0:31:02 > 0:31:06and he'd always record anything that they were doing,
0:31:06 > 0:31:07just on a reel to reel tape,
0:31:07 > 0:31:11so it might have been early theatre productions and shows that
0:31:11 > 0:31:15they worked on in the '50s, the late '50s, or it might have been
0:31:15 > 0:31:17rehearsal, or it might have been some radio shows,
0:31:17 > 0:31:19it might have been a script meeting.
0:31:19 > 0:31:22- This is everything, behind the scenes.- Yeah, behind the scenes.
0:31:22 > 0:31:24Real rare moments, which, until now,
0:31:24 > 0:31:27- were never known had even been captured.- Yeah.
0:31:27 > 0:31:31And Doreen Wise, Ernie's widow,
0:31:31 > 0:31:34had all of them in a very robust 1960s suitcase,
0:31:34 > 0:31:39this bright red plastic suitcase, very much the '60s look,
0:31:39 > 0:31:43and it was full of all of these recordings on reel to reel
0:31:43 > 0:31:45tape or 78 acetates, records.
0:31:45 > 0:31:48And there it was, all there.
0:31:48 > 0:31:52I think she just tidied it away one day, just put it in the garage.
0:31:52 > 0:31:53So it could have gone to the car boot.
0:31:53 > 0:31:56Yeah, it could have ended up in a skip, this amazing archive.
0:31:56 > 0:31:59But of course, it didn't. That didn't happen.
0:31:59 > 0:32:01And to look through it all,
0:32:01 > 0:32:05- two big suitcases of all of this archive material.- Yeah.
0:32:05 > 0:32:08Sometimes, Ernie would leave a tape running of
0:32:08 > 0:32:12he and Doreen watching one of their early TV shows.
0:32:12 > 0:32:15And in the background, you can hear them sort of laughing at
0:32:15 > 0:32:18certain moments or recanting certain anecdotes.
0:32:18 > 0:32:21And you can hear them just chuckling in the background,
0:32:21 > 0:32:23eating their tea and things like that.
0:32:23 > 0:32:26But it is fascinating.
0:32:26 > 0:32:30- When you listen to the 1950s style of their act.- Yeah.
0:32:30 > 0:32:32It wasn't yet the act that we went on to know and love,
0:32:32 > 0:32:35- but the beginnings of it were there. - It was very raw.
0:32:35 > 0:32:37It was raw, it was experimental,
0:32:37 > 0:32:41but the camaraderie between them was there, the chemistry was there,
0:32:41 > 0:32:44that knock-about, two buddies, song and dance act was there.
0:32:44 > 0:32:47Do you think it's important to have that?
0:32:47 > 0:32:49Because a lot of the comedy duos have had that,
0:32:49 > 0:32:53- one straight guy, one sort of comedy sort of thing.- Well, yeah.
0:32:53 > 0:32:57I think because they knew each other so well and they knew what
0:32:57 > 0:32:59- each other's strengths were.- Yeah.
0:32:59 > 0:33:02Eric was really helped to be as funny
0:33:02 > 0:33:06as he was because Ernie was doing such a brilliant job of setting
0:33:06 > 0:33:10him up and everything like that. And the same, vice versa.
0:33:10 > 0:33:11From Eric to Ernie.
0:33:11 > 0:33:14And to see the initial formation of that, it's fascinating.
0:33:14 > 0:33:16It's very special.
0:33:16 > 0:33:18Well, we'll look forward to it and that's Radio 4.
0:33:18 > 0:33:22- Radio 4, that's right.- Fantastic. I'll just run through what I've done cos I've more or less done
0:33:22 > 0:33:25- everything for you. This is the plaice.- It all happened so quickly.
0:33:25 > 0:33:29- Yeah, it's all done.- None of this - here's one we made earlier.- No, it's all done, it's all done.
0:33:29 > 0:33:32This is the cabbage and everything else that all gets put in.
0:33:32 > 0:33:35We've got the stock in there, the butter and everything else.
0:33:35 > 0:33:36Cabbage goes in at the last minute.
0:33:36 > 0:33:39- It's like a simple little broth, really.- Mm.
0:33:39 > 0:33:41And all we do with that is we switch off our fish.
0:33:41 > 0:33:43I think a broth was soup.
0:33:43 > 0:33:46Well, it can be, yeah, a thickened sort of soup,
0:33:46 > 0:33:49but you'll see there's quite a bit of liquid in here
0:33:49 > 0:33:52that I'm going to put on, but it's something really simple.
0:33:52 > 0:33:55The idea is you keep the flavour of the cabbage,
0:33:55 > 0:33:58right at the last minute. We've got Jersey Royal potatoes in there.
0:33:58 > 0:34:02Very simple. Take this juice - remember, this is chicken stock.
0:34:02 > 0:34:03So it's not fish stock.
0:34:05 > 0:34:06Pop on there as well.
0:34:06 > 0:34:10Pancetta's gone in there, the flageolet beans, touch of garlic.
0:34:10 > 0:34:15And then, grab my fish. Chervil's gone in there, last minute.
0:34:15 > 0:34:19Then we grab our plaice, which has just been cooked.
0:34:19 > 0:34:23- I can't believe you've done that so quickly.- Simple. Filleted.
0:34:23 > 0:34:24And then a drizzle of olive oil.
0:34:30 > 0:34:33- There you have it. - I promise to share it this time.
0:34:33 > 0:34:37- I was just hogging it before.- But it is very, very simple, nice and easy.
0:34:37 > 0:34:39Now, when you're given something like this,
0:34:39 > 0:34:41- it's hard to know where to start. - Start in the middle and work
0:34:41 > 0:34:43- your way out. - You can do what you like, OK.
0:34:43 > 0:34:46And an answer in the style of Michael McIntyre, please.
0:34:46 > 0:34:49Michael McIntyre, OK.
0:34:49 > 0:34:51Mm.
0:34:54 > 0:34:59- Ah, Michael McIntyre. - AS MICHAEL:- Well, the fish is very wonderful. And beautifully cooked
0:34:59 > 0:35:02and very soft and flaky. And the cabbage, I've not come round to the cabbage yet,
0:35:02 > 0:35:05but cabbage, what is going on there?!
0:35:09 > 0:35:13Well, James certainly left a good impression on Jon Culshaw with that dish!
0:35:13 > 0:35:16Now, today, we're taking a look back at some of the most delicious
0:35:16 > 0:35:20dishes from the Saturday Kitchen store cupboard and there's still loads more to come.
0:35:20 > 0:35:22Up next, it's Theo Randall with a super simple dish that
0:35:22 > 0:35:25- doesn't hold back on flavour. - And on the menu today,
0:35:25 > 0:35:27you've got a pork chop and you want to get that on as soon as possible.
0:35:27 > 0:35:29I do. I want to get that on very quickly.
0:35:29 > 0:35:32So, we're going to get the pork chop on first, get that in the oven.
0:35:32 > 0:35:35- Yeah.- So what are you going to do with it then?- I've got
0:35:35 > 0:35:37this pork chop. I've marinated it with some rosemary and lemon,
0:35:37 > 0:35:40which I'll show you in a second. I'll get them in first.
0:35:40 > 0:35:42The thing about these pork chops is this is the top end, it's
0:35:42 > 0:35:45the sort of top end of the loin, where you get a bit of the flank.
0:35:45 > 0:35:48And that's where you get this lovely flavour because you've got
0:35:48 > 0:35:51all that fat, and if you just use the eye of the meat, you don't
0:35:51 > 0:35:54get the fat and the pork fat is obviously where all the flavour is.
0:35:54 > 0:35:57Now, you're colouring this first of all.
0:35:57 > 0:35:59I'm going to colour on one side, turn it over,
0:35:59 > 0:36:00then pop it in the oven.
0:36:00 > 0:36:03- Cos we're going to cook these in real time.- Real time.- OK.
0:36:03 > 0:36:05They don't take long.
0:36:05 > 0:36:09So I'm just going to trim off the skin of the pork,
0:36:09 > 0:36:11leave as much fat on as possible.
0:36:11 > 0:36:14I know it looks kind of very fatty, it's unhealthy,
0:36:14 > 0:36:16but the thing about it is fat is where all the flavour is.
0:36:16 > 0:36:18It's very important to keep that on.
0:36:18 > 0:36:21- I've been saying it for ten years. - I know you have, yeah.
0:36:21 > 0:36:23The trouble is I've been eating it at the same rate and all.
0:36:23 > 0:36:26So, with it, we're going to serve a potato and leek
0:36:26 > 0:36:30al forno sort of bake, which is basically boiled leeks,
0:36:30 > 0:36:33- mixed with some nice waxy Charlotte potatoes.- Yeah.
0:36:33 > 0:36:36And then we're going to make a sort of cream and anchovy with
0:36:36 > 0:36:38garlic, like sort of kind of sauce,
0:36:38 > 0:36:42and then we're going to mix the leeks and the potatoes
0:36:42 > 0:36:47- together and bake it in the oven with breadcrumbs.- OK.
0:36:47 > 0:36:49Let's put the pork in first,
0:36:49 > 0:36:54- so that's going to go in a nice hot oven.- That's the left-hand side one.
0:36:54 > 0:36:56Yeah, don't worry, I've got it right.
0:36:56 > 0:36:59- Very good, James.- About 400 degrees.
0:36:59 > 0:37:02So just to marinate these, we just want to get these,
0:37:02 > 0:37:07- put the pork on to a tray.- What you're on about is keeping this on.
0:37:07 > 0:37:10- This part of the fat on it. - Absolutely.- OK.
0:37:10 > 0:37:12And that's where there's so much flavour.
0:37:12 > 0:37:15So put some salt on there, some pepper, and then squeeze some lemon.
0:37:15 > 0:37:16Where's that knife?
0:37:16 > 0:37:19Anchovies are also very good with lamb, aren't they?
0:37:19 > 0:37:24- Yeah, anchovies are lovely.- Beef as well.- An underused seasoning.
0:37:24 > 0:37:27I love using anchovy. It's really good with pasta sauces as well.
0:37:27 > 0:37:29OK, so a little bit of chopped rosemary.
0:37:29 > 0:37:33Lemon and olive oil, so just leave those to marinate for about an hour.
0:37:33 > 0:37:36- So a simple marinade then. - A very simple marinade,
0:37:36 > 0:37:38but it takes on such a nice flavour of the rosemary.
0:37:38 > 0:37:41I think rosemary and pork is such a great combination.
0:37:41 > 0:37:43So leave those to marinate.
0:37:43 > 0:37:45- Do you want me to take that as well? OK.- I'll just wash my hands.
0:37:45 > 0:37:48- In the fridge for an hour, no more. - In the fridge for an hour, yeah.
0:37:48 > 0:37:50Just so it takes on that lemon juice.
0:37:50 > 0:37:53- OK.- Then we've got some... We're going to make a salsa verde.
0:37:53 > 0:37:55Do you mind making me a salsa verde with some parsley, rocket,
0:37:55 > 0:37:58mint, and basil? And capers and some mustard.
0:37:58 > 0:38:00- I can do that.- And some olive oil. - Yeah, I can do that.
0:38:00 > 0:38:03And then I'm going to make this anchovy sort of cream stuff,
0:38:03 > 0:38:07so we're going to put a little bit of oil in the pan
0:38:07 > 0:38:10with some garlic, just sort of soften the garlic.
0:38:10 > 0:38:12And then we're going to add the anchovies,
0:38:12 > 0:38:15- these are salted anchovies which have been kept in olive oil.- Yeah.
0:38:15 > 0:38:18And I'm just going to literally just throw those straight in with
0:38:18 > 0:38:23the garlic. Don't brown the garlic, whatever you do. Just get some...
0:38:23 > 0:38:26You've been busy because you've just written a new book.
0:38:26 > 0:38:29- Yeah.- It's out now.- Yeah.
0:38:29 > 0:38:33And this is one of the recipes from it.
0:38:33 > 0:38:36- All right, OK. So, double cream. - Double cream.- Yeah.
0:38:36 > 0:38:39So there's garlic, oil, anchovies, double cream, and then just
0:38:39 > 0:38:43bring that to the simmer and then we've got some potatoes here.
0:38:43 > 0:38:45Now, I've used Charlotte potatoes.
0:38:45 > 0:38:47The thing about potatoes is if you use anything fluffy,
0:38:47 > 0:38:49like a Maris Piper, it won't work, it'll just break up,
0:38:49 > 0:38:52so you need something quite sort of waxy,
0:38:52 > 0:38:56like a Charlotte potato or a Ratte, something like that.
0:38:56 > 0:38:58Ratte, they're the French ones,
0:38:58 > 0:38:59but they grow them in the UK now as well.
0:38:59 > 0:39:03Yeah, and they're really good because they're incredibly firm,
0:39:03 > 0:39:05so even when you boil them all the way through,
0:39:05 > 0:39:06they still remain very firm.
0:39:06 > 0:39:09The look kind of like a Jerusalem artichoke, when you look at them.
0:39:09 > 0:39:13- Yeah, they look similar to a Jerusalem artichoke. They're more pointed, aren't they?- Yeah.
0:39:13 > 0:39:16- Are they easy to get hold of, the Ratte potato?- Yeah,
0:39:16 > 0:39:19they're producing them in the UK, I definitely know that. Yeah.
0:39:19 > 0:39:22So we're just going to sort of boil that all together, add a bit
0:39:22 > 0:39:25of black pepper, so you've got that sort of real lovely sort of
0:39:25 > 0:39:27depth of flavour from the anchovy and the garlic.
0:39:27 > 0:39:30- Now, a lot of people don't like anchovies.- I know.
0:39:30 > 0:39:34Well, this is a great way to try anchovies cos they just taste
0:39:34 > 0:39:36- so good.- It kind of dissolves all in the cream.
0:39:36 > 0:39:38It dissolves in the cream,
0:39:38 > 0:39:41so you don't actually get that sort of fishy taste.
0:39:41 > 0:39:43OK, so take the leeks out,
0:39:43 > 0:39:45so literally just boil them for about three minutes in
0:39:45 > 0:39:48boiling salted water and then we're going to mix it all together
0:39:48 > 0:39:52and pop it in a dish with some breadcrumbs on top to get
0:39:52 > 0:39:56this lovely sort of crispy top, so I'll pop that in here.
0:39:56 > 0:39:59Life's going to be busy for you this year cos you've got
0:39:59 > 0:40:01- a new restaurant, your second restaurant.- Yeah.
0:40:01 > 0:40:04- Not really local to Mayfair. - Not very local actually, no.
0:40:04 > 0:40:07It's in Bangkok,
0:40:07 > 0:40:10which is quite a long way away.
0:40:10 > 0:40:12So one of my chefs is going to go out there and live there,
0:40:12 > 0:40:14- and run the restaurant. - Does he know it yet?
0:40:14 > 0:40:15I haven't told him yet.
0:40:15 > 0:40:17I was going to actually tell him after the show!
0:40:17 > 0:40:19You just told him it was in Balham, didn't you?
0:40:19 > 0:40:21Yeah. It's quite similar, it's B...
0:40:21 > 0:40:25Anyway, so it's really exciting, and it's going to be a great place.
0:40:25 > 0:40:27That's going to be opening in August.
0:40:27 > 0:40:31- And then doing Taste of London in June. Ben's going to be there.- Yeah.
0:40:31 > 0:40:34- I'll be there.- Yeah, so it's all busy, busy times at the moment.
0:40:34 > 0:40:36- Right.- Which is great.
0:40:36 > 0:40:38So, just sort of bring that to the simmer,
0:40:38 > 0:40:41just so everything starts to come together.
0:40:41 > 0:40:46And then pop it into a nice earthenware dish. And then...
0:40:47 > 0:40:49Smell that. It just smells so good.
0:40:49 > 0:40:52So I take it because the potatoes are cooked and the leeks are cooked,
0:40:52 > 0:40:54you don't need long in the oven at this stage?
0:40:54 > 0:40:56No, not very long at all. You just want to brown it.
0:40:56 > 0:40:58But make it quite wet so it stays really juicy,
0:40:58 > 0:41:02because the potatoes will absorb some of the moisture, so you get a
0:41:02 > 0:41:06nice creamy kind of sauce, because you want that to go with the pork.
0:41:06 > 0:41:08All right, OK. So, when you go over to Bangkok,
0:41:08 > 0:41:11presumably it's going to be Italian influence, then, as well?
0:41:11 > 0:41:13Yeah, it's going to be Italian,
0:41:13 > 0:41:17it's going to be quite sort of sharing menu sort of style.
0:41:17 > 0:41:21Very simple, easy food. It's going to have a fabulous big bar,
0:41:21 > 0:41:23and it's got this outside terrace as well,
0:41:23 > 0:41:25so it's going to be a really great place.
0:41:27 > 0:41:29OK, so, the pork is cooked. That's cooked in real time.
0:41:29 > 0:41:32It cooks incredibly quickly. I think people overcook pork.
0:41:32 > 0:41:36If you let it rest, the residual heat will let it carry on cooking.
0:41:36 > 0:41:39You'll get lovely juice in there. OK, so...
0:41:39 > 0:41:41Now, Ben mentioned northern Italy.
0:41:41 > 0:41:43Where does your style come from? Where does that come from?
0:41:43 > 0:41:45Uh... Well, the thing is all over, really.
0:41:45 > 0:41:47I love the food of northern Italy,
0:41:47 > 0:41:49but I also love the food of southern Italy,
0:41:49 > 0:41:51so I kind of get a bit from everywhere.
0:41:51 > 0:41:54And, you know, I wouldn't say I specialise in any particular region,
0:41:54 > 0:41:56I just love Italy.
0:41:56 > 0:41:59I love going there and getting inspired by recipes and ingredients.
0:41:59 > 0:42:03Well, I'm going to see it in a couple of weeks. Very quickly.
0:42:03 > 0:42:05- Really? What are you doing? - I'm doing this Mille Miglia thing.
0:42:05 > 0:42:09- Oh, of course, yeah, wow.- I'll be going north to south and back again.
0:42:09 > 0:42:14- And what are you driving? - A Jaguar D-Type.- Ooh!- Yes.
0:42:14 > 0:42:16Cor! Who's let you have one of them?
0:42:16 > 0:42:18- Jaguar.- Really?
0:42:18 > 0:42:21- Yeah.- And they're going to let you loose on that?
0:42:21 > 0:42:25Well, they have, yes, yes, they have. Yeah, it's very, very special.
0:42:25 > 0:42:27That is a very special car.
0:42:27 > 0:42:31- We won't see much of Italy, it's just... Zoom!- With your goggles on!
0:42:31 > 0:42:33- Yeah, exactly! - So, the potato and leek, anchovy,
0:42:33 > 0:42:36they've all gone nice and crispy on the outside.
0:42:36 > 0:42:39And gooey in the middle. We pop that... Whoops.
0:42:39 > 0:42:42- Do you want a bigger spoon for that? - I think I need a bigger spoon, yeah.
0:42:42 > 0:42:46- OK.- And, then, just pop that with all those... That's better.
0:42:46 > 0:42:48Now, they're quite thin, those chops,
0:42:48 > 0:42:50- so they will cook in real time. - They cook very quickly.
0:42:50 > 0:42:53You're better having a thinner chop and leave all that fat on,
0:42:53 > 0:42:56and cook it in the oven, than doing a great big thick one,
0:42:56 > 0:42:58cos the big thick ones are going to slightly dry out.
0:42:58 > 0:43:01So, that's our potato and leek al forno.
0:43:01 > 0:43:04And then we get our beautiful-looking salsa verde.
0:43:04 > 0:43:07And then, get our nice...
0:43:07 > 0:43:09Which one shall we have? That one looks nice and juicy.
0:43:09 > 0:43:12A nice pork chop.
0:43:12 > 0:43:17A little bit of that juice. There are some nice juices in there.
0:43:17 > 0:43:19That's going to go on top.
0:43:19 > 0:43:21And then finish off with a delicious-looking salsa verde.
0:43:21 > 0:43:24And that's got the mint, the capers, the mustard, rocket,
0:43:24 > 0:43:27basil, parsley... I think that's it, yeah.
0:43:27 > 0:43:29That's it. And that is it.
0:43:29 > 0:43:34That is my lovely roasted marinated pork chop with rosemary and lemon
0:43:34 > 0:43:37with a potato, leek, and anchovy al forno.
0:43:37 > 0:43:39I'd eat that. Definitely.
0:43:44 > 0:43:48It's pretty good, that, isn't it? It just tastes so good, this.
0:43:49 > 0:43:51Right, dive into that one.
0:43:51 > 0:43:53- But this is the key that you are on about.- There?
0:43:53 > 0:43:57- Have this bit.- OK.- That's where there is so much flavour,
0:43:57 > 0:43:59there's fat and... Look at it, it's cooked through,
0:43:59 > 0:44:01that's literally cooked in the oven at 400 degrees
0:44:01 > 0:44:04for about five, six minutes.
0:44:04 > 0:44:06- A really hot pan to start with. - A really hot pan, that's it.
0:44:06 > 0:44:09- Anchovies work perfectly in that. - It's quite hot.- Very subtle.
0:44:09 > 0:44:11It's actually quite subtle, it's more of a seasoning,
0:44:11 > 0:44:14- but they're delicious. - That is so tasty.
0:44:20 > 0:44:24That looked great, didn't it? Creamy potatoes - what's not to like?
0:44:24 > 0:44:27Now, look, we always like to show you a Rick Stein clip
0:44:27 > 0:44:29on this show, which we did earlier, so now it's time for
0:44:29 > 0:44:32a Keith Floyd clip with Rick Stein in it,
0:44:32 > 0:44:34because you can never have too much Stein.
0:44:38 > 0:44:39So, off I go again,
0:44:39 > 0:44:41this time to Padstow in North Cornwall,
0:44:41 > 0:44:44and I'm happily anticipating a lunch of bass
0:44:44 > 0:44:48with one of the most agreeable cooks I've met in a very long time.
0:44:48 > 0:44:50It's coming in really well now.
0:44:50 > 0:44:53Every day, the line fishermen are catching them.
0:44:53 > 0:44:55So they're coming in in small quantities,
0:44:55 > 0:44:59which means they're sold quickly and they're nice and fresh.
0:44:59 > 0:45:00'After a lesson in selecting bass,
0:45:00 > 0:45:03'we bought some fresh line-caught fish,
0:45:03 > 0:45:04'even though they cost a little more,
0:45:04 > 0:45:07'and, stopping only briefly for a pint and a packet of crisps,
0:45:07 > 0:45:10'we got down to the serious business of cooking bass with a vengeance.'
0:45:19 > 0:45:21There. One of the most important things about Floyd On Fish
0:45:21 > 0:45:23is the drinking that goes with it,
0:45:23 > 0:45:27because no good cooking comes without good drinking.
0:45:27 > 0:45:29And today, as usual, we've conned our way into one of
0:45:29 > 0:45:31the best kitchens in the West Country -
0:45:31 > 0:45:33in fact, probably one of the best kitchens in England -
0:45:33 > 0:45:37certainly according to the RAC, The Sunday Times, Egon Ronay, et al.
0:45:37 > 0:45:41because Rick Stein's restaurant here in Padstow was voted
0:45:41 > 0:45:44one of the best - in fact THE best seafood restaurant in the country -
0:45:44 > 0:45:48so what better place could we come to to cook my favourite fish,
0:45:48 > 0:45:51which is a bass. Now, for me, this is the king of fish.
0:45:51 > 0:45:53You can grill it, you can steam it.
0:45:53 > 0:45:56You can cook it in fennel, flaming with Armagnac.
0:45:56 > 0:45:59You can cook it in a bouille, that classic Mediterranean dish.
0:45:59 > 0:46:01You can roast it, Nick tells me, too.
0:46:01 > 0:46:03So that's what we're going to do with this one,
0:46:03 > 0:46:05and he's going to show us how to do it.
0:46:05 > 0:46:07Rick, you'd better come into the body of the cook.
0:46:07 > 0:46:08If I may say, on behalf of us,
0:46:08 > 0:46:11I'm sorry we've ripped you off in this way.
0:46:11 > 0:46:13- Welcome to your kitchen. - Well, cheers.
0:46:13 > 0:46:16- The wine is very nice. - It jolly well is, isn't it?
0:46:16 > 0:46:18Tell me... Tell me all.
0:46:18 > 0:46:21Right, well, what I'm going to do is roast or bake...
0:46:21 > 0:46:26I call it roasting on the menu, cos it sounds unusual to roast a fish.
0:46:26 > 0:46:28Does that freak the customers?
0:46:28 > 0:46:32Well, I think it gets some raised eyebrows, because it seems odd,
0:46:32 > 0:46:33but we do roast it.
0:46:33 > 0:46:38We put it in a hot oven and baste it, as you would a roasted joint.
0:46:38 > 0:46:41I'm going to stuff it with just some ordinary root vegetables.
0:46:41 > 0:46:44Can I just bring the cameraman down to see these root vegetables?
0:46:44 > 0:46:46Would you like to explain what we've got here?
0:46:46 > 0:46:50Yes, well, starting from here, we've got celeriac, which is
0:46:50 > 0:46:57like celery but comes in a root form. Carrots, fennel, onion, leeks.
0:46:57 > 0:47:00And here we have sorrel, which we're going to finish the sauce off with.
0:47:00 > 0:47:02A nice tart flavour, the sorrel has,
0:47:02 > 0:47:04which really brings out the flavour of the bass.
0:47:04 > 0:47:07OK. So you've all got that at home, those are the ingredients.
0:47:07 > 0:47:09In fact, you could use any root vegetable you fancied.
0:47:09 > 0:47:13- This is Nick's own very special recipe.- Rick, dear boy.- Rick!
0:47:13 > 0:47:16Oh, I'm terribly sorry. Once you've seen one cook, you've seen them all.
0:47:16 > 0:47:19Never mind. I'll call you Charles for the rest of the programme.
0:47:19 > 0:47:22- Why not?- Look, this is a television programme, film is very expensive,
0:47:22 > 0:47:24get on with the cooking.
0:47:24 > 0:47:27OK. What I'm going to do is just gently sweat
0:47:27 > 0:47:29- these root vegetables off in a bit of butter.- Right.
0:47:32 > 0:47:35Because the cooking is so quick in the oven, the hot oven
0:47:35 > 0:47:40and the bass, they wouldn't have time to cook as a stuffing,
0:47:40 > 0:47:42so I just take a few of these vegetables,
0:47:42 > 0:47:44cos we're only going to cook one fish.
0:47:44 > 0:47:46Which, incidentally, is jolly expensive fish, isn't it?
0:47:46 > 0:47:49It is at the moment. It's about £3, £3.50 a pound.
0:47:51 > 0:47:53Excuse this rotten old pepper grinder,
0:47:53 > 0:47:56but it doesn't half churn out some chunky...
0:47:57 > 0:48:00- Right. Salt? - Salt. Just a bit of salt, yeah.
0:48:01 > 0:48:04- And then, on a low heat...- Do you want to come back over here?- Sure.
0:48:04 > 0:48:07Sorry to interfere with this, but the cameramen do insist
0:48:07 > 0:48:09on getting photographs of what we're doing
0:48:09 > 0:48:11for the benefit of our viewers, Charles.
0:48:11 > 0:48:13- RICK LAUGHS - All right?
0:48:13 > 0:48:16OK, well, they've got to cook away for four or five minutes now.
0:48:16 > 0:48:19Stay with us. I'm not going to give you a fixed grinning smile,
0:48:19 > 0:48:21I'm going to have a glass of wine and talk to Rick
0:48:21 > 0:48:23- about the rest of the process. - Right.
0:48:31 > 0:48:33Sorry, I was thinking, while that's cooking,
0:48:33 > 0:48:35I was thinking about these herbs, because on a recent holiday...
0:48:35 > 0:48:38- You want the herbs explained, or the weeds?- Take out the weeds.
0:48:38 > 0:48:41I'm terribly sorry, Charles. Rick.
0:48:41 > 0:48:43But when I was on a recent holiday in Cornwall,
0:48:43 > 0:48:46all I could see the farmers growing was fields and fields of tyres.
0:48:46 > 0:48:50I mean, here you are, deep in darkest Cornwall.
0:48:50 > 0:48:53How do you get herbs? Why do you use them?
0:48:53 > 0:48:5530 seconds, starting from now,
0:48:55 > 0:48:57on the importance of fresh herbs in the kitchen.
0:48:57 > 0:49:02Well, for my style of cookery, which is simple, I'm not involved
0:49:02 > 0:49:06in elaborate cooking at all, herbs are the most important part.
0:49:06 > 0:49:09They've got to be fresh herbs, so I have to grow them myself,
0:49:09 > 0:49:11cos as you probably know, Keith,
0:49:11 > 0:49:14trying to buy herbs in a greengrocers in England is a joke.
0:49:14 > 0:49:17The last load of herbs I bought from a greengrocers,
0:49:17 > 0:49:19which I managed to get sent in from France,
0:49:19 > 0:49:24was a small packet of fresh dill which cost me £6.50. OK?
0:49:24 > 0:49:26The tarragon I bought was seven quid.
0:49:26 > 0:49:29I mean, there's a lot of incentive to grow your own herbs.
0:49:29 > 0:49:32It's more expensive than certain other substances, isn't it?
0:49:32 > 0:49:35- THEY LAUGH - Also known as herbs.
0:49:35 > 0:49:38- But in your new cookery book, your first cookery book...- Yes!
0:49:38 > 0:49:40..you'll devote a chapter to growing herbs?
0:49:40 > 0:49:44The thing is, you can't buy them, so you've got to grow them.
0:49:44 > 0:49:48Not just things like this, but if I just reach into my basket here,
0:49:48 > 0:49:51here's something I've just grown for the first time this year.
0:49:51 > 0:49:53It's called Good King Henry, OK?
0:49:53 > 0:49:54And all who sail in him!
0:49:54 > 0:49:56THEY LAUGH
0:49:56 > 0:49:58You can use it as a vegetable or a herb.
0:49:58 > 0:50:00It tastes a bit like watercress, a bit like it.
0:50:00 > 0:50:03It is a bit watercress-y. Superb with fish, I should think.
0:50:03 > 0:50:06Just blanch it, and serve it with fish on it. Absolutely wonderful.
0:50:06 > 0:50:09- It's brilliant, isn't it? - You try and buy that in a shop...
0:50:09 > 0:50:12Just throw the seeds anywhere. There's no problem growing that.
0:50:12 > 0:50:14I reckon that, very finely chopped in vinaigrette
0:50:14 > 0:50:18over oysters and things, or raw seafood, would be superb.
0:50:18 > 0:50:20A true professional at work, there.
0:50:20 > 0:50:21Absolutely perfect, yeah.
0:50:21 > 0:50:24Right, how's the pot getting on?
0:50:24 > 0:50:25It seems to be...
0:50:25 > 0:50:28Yeah, they're just nicely...sweated down.
0:50:28 > 0:50:31Cameraman, could you come over, please?
0:50:31 > 0:50:33Soft, but still a bit crunchy, really.
0:50:33 > 0:50:36That's the state we want the vegetables to be in.
0:50:36 > 0:50:38And slightly caramelised.
0:50:38 > 0:50:40It doesn't matter that they've slightly burnt,
0:50:40 > 0:50:44cos that's the aroma I want when we send the dish out to the restaurant.
0:50:44 > 0:50:46- Fine.- OK.- Good, good.
0:50:46 > 0:50:48Right. So, we go on to the next phase,
0:50:48 > 0:50:51- which is going to be stuffing the fish, isn't it?- Right.
0:50:51 > 0:50:53It is indeed, it is indeed.
0:50:53 > 0:50:58Right, what I've done is actually gutted this fish, very skilfully,
0:50:58 > 0:51:01- or not, if you like.- Oh, yes... - Leaving a bit of...
0:51:01 > 0:51:03So the stuffing is going to stay inside.
0:51:03 > 0:51:06I'm going to show you that. He hasn't hacked this to death.
0:51:06 > 0:51:09He's used very sharp knives to cut a small incision, clean it out.
0:51:09 > 0:51:11Incidentally, he's already scraped the scales off previously,
0:51:11 > 0:51:14and cut off the dangerous spine of the bass.
0:51:14 > 0:51:17Very sharp, and slightly poisonous too.
0:51:17 > 0:51:19So Rick is now going to stuff his vegetables
0:51:19 > 0:51:22- into the centre of the bass. - I'm just going to get a spoon.
0:51:22 > 0:51:26Right. I'll just amuse the crowds while you get your act together, OK?
0:51:28 > 0:51:30Don't worry about me, just enjoy yourselves.
0:51:30 > 0:51:32We can afford it, we've got the place for free.
0:51:32 > 0:51:35Typical, isn't it? The BBC are such rip-off merchants.
0:51:36 > 0:51:39It doesn't actually need a lot, but it doesn't half improve...
0:51:39 > 0:51:42I'm just going to... Are you going to bake it on here, perchance?
0:51:42 > 0:51:45Yes. Just brush it with some butter. There's a pot behind you.
0:51:45 > 0:51:49- Right. - Then we want salt and pepper.
0:51:49 > 0:51:54I'm just going to put a few of these root vegetables underneath the fish.
0:51:54 > 0:51:56And what will happen when they're roasting is they'll actually burn,
0:51:56 > 0:51:59which you might think is very bad practise,
0:51:59 > 0:52:04but it doesn't half make the flavour... It's actually a smell.
0:52:04 > 0:52:07When you take it out into the restaurant,
0:52:07 > 0:52:11you've got this tremendous smell of root veg.
0:52:11 > 0:52:14What is interesting is, in these days of nouvelle cuisine,
0:52:14 > 0:52:18the photograph on a plate at £20 a head, you're actually serving
0:52:18 > 0:52:21a whole fish with the head on, the way I like to see food served.
0:52:21 > 0:52:23But, is there a...?
0:52:23 > 0:52:26Is nouvelle cuisine here to stay, does it affect your customers,
0:52:26 > 0:52:28are they frightened of seeing a fish?
0:52:28 > 0:52:30Well, you get the odd one that wants the head taken off it.
0:52:30 > 0:52:33It comes in about 50 seconds after it's gone out,
0:52:33 > 0:52:37"Don't like the head," which is... What's wrong with a fish head?
0:52:37 > 0:52:39The Chinese have fish head soups, for God's sake,
0:52:39 > 0:52:41so there's nothing wrong with them,
0:52:41 > 0:52:44but then, some people are very squeamish about such things.
0:52:44 > 0:52:46But on the whole,
0:52:46 > 0:52:48I find that the customers prefer to get the whole fish.
0:52:48 > 0:52:50And, of course, it cooks much better on the bone anyway.
0:52:50 > 0:52:53And you get the flavour all the way through from the bone,
0:52:53 > 0:52:54- from the head, as you say. - Absolutely.
0:52:54 > 0:52:57I was cooking a hare earlier on in the year,
0:52:57 > 0:52:59and someone said, "I hope it won't look like a hare."
0:52:59 > 0:53:01I said, "Damn right it's going to look like a hare,
0:53:01 > 0:53:05"that's what we're trying to do!" Come down to this. This is a fish.
0:53:05 > 0:53:08It's going to cost you a lot of money, mind, obviously,
0:53:08 > 0:53:11cos it's been taking Rick AND I to cook it. But that's a real fish,
0:53:11 > 0:53:13and we want to see real food on the plate,
0:53:13 > 0:53:16real fresh herbs he's grown, stuff like that.
0:53:16 > 0:53:19- I'm waffling. Get it into the oven. - Top of the oven.- Top of the oven.
0:53:19 > 0:53:22- What sort of heat?- Absolutely flat out, Keith, to tell you the truth,
0:53:22 > 0:53:25because you've got no worries about it toughening up,
0:53:25 > 0:53:27you're not going to toughen a fish up,
0:53:27 > 0:53:29so the more heat that you can hit it with
0:53:29 > 0:53:31- and the quicker you cook it, the better.- Great.
0:53:31 > 0:53:34You'll find it comes out very, very juicy. No problem.
0:53:34 > 0:53:38I'm now going to make Rick Stein's fabulous sorrel sauce,
0:53:38 > 0:53:42to go with his bass, but I'm afraid I've made a few modifications.
0:53:42 > 0:53:45What he's already done, in this pan, is chop some shallots, added some
0:53:45 > 0:53:49dry white wine, and fish stock, and reduced it to that consistency.
0:53:49 > 0:53:53At home, it may be out of the question to make a fish stock.
0:53:53 > 0:53:55You can take my word for it - you could eliminate the fish stock
0:53:55 > 0:53:57and just use the white wine.
0:53:57 > 0:54:00Then, now scrupulously following his recipe,
0:54:00 > 0:54:05fresh sorrel in whole leaves and fresh sorrel chopped, goes into the
0:54:05 > 0:54:10chopped shallots and the reduction of white wine and fish stock, OK?
0:54:10 > 0:54:14Into that, we pour about half a pound of melted butter.
0:54:14 > 0:54:16Now, this is unsalted butter.
0:54:16 > 0:54:20If you're using the salted variety, melt it first,
0:54:20 > 0:54:21and then skim off the salt from the top,
0:54:21 > 0:54:24otherwise you're going to spoil the delicate flavour
0:54:24 > 0:54:26of this beautiful sauce.
0:54:26 > 0:54:27So, there we are.
0:54:27 > 0:54:30That's the sorrel and the melted butter, the white wine reduction,
0:54:30 > 0:54:33little bit of white wine vinegar as well, if you like, fish stock,
0:54:33 > 0:54:35which I've said is dispensable.
0:54:35 > 0:54:37If you want to go to the trouble, do so. Anyway,
0:54:37 > 0:54:41all of that now just cooks away on the gas for a few moments.
0:54:41 > 0:54:44Our two other ingredients - our two eggs.
0:54:44 > 0:54:46I never say anything like, "Separate two eggs,"
0:54:46 > 0:54:49because I've seen people take one and put it that side,
0:54:49 > 0:54:52and one and put it that side, which is highly daft.
0:54:52 > 0:54:54And a liquidiser.
0:54:54 > 0:54:58If - going back to my little merry jape about separating eggs -
0:54:58 > 0:55:00if you were doing these the old-fashioned way,
0:55:00 > 0:55:03by making an egg liaison sauce with a hand whisk,
0:55:03 > 0:55:05then you wouldn't use the whites.
0:55:05 > 0:55:09But using the magi-magi-magi-mix thing, you can use the whites
0:55:09 > 0:55:12because it whizzes up so beautifully.
0:55:12 > 0:55:14OK, this is absolutely terrific.
0:55:14 > 0:55:17Rick's actually had to go off and do some real cooking
0:55:17 > 0:55:19for people who actually pay money for this, you see,
0:55:19 > 0:55:21and I've been left all on my own.
0:55:21 > 0:55:22Help!
0:55:22 > 0:55:23Whizz the thing up.
0:55:25 > 0:55:28OK, this is the moment of truth, my friends.
0:55:28 > 0:55:29Maximise the power.
0:55:34 > 0:55:35Everything in.
0:55:39 > 0:55:42To think of all the marvellous ways they're using processors nowadays,
0:55:42 > 0:55:44it makes a fellow proud to be a cook! Ha-ha!
0:55:48 > 0:55:53There we are - the perfect Rick Stein sauce.
0:55:53 > 0:55:55Look at that. Isn't that beautiful?
0:55:56 > 0:55:58Tastes very good, too. I hope he'll like it.
0:56:00 > 0:56:03Runny, almost the consistency of custard,
0:56:03 > 0:56:04made of egg yolks, butter, and fresh herbs.
0:56:04 > 0:56:07Perfect for the bass, which should now be ready.
0:56:07 > 0:56:09If you'll excuse me, I'll go and get him.
0:56:12 > 0:56:13Wow, that's looking good.
0:56:13 > 0:56:15Right, let's get that on the plate.
0:56:18 > 0:56:20- Pick up that garnish. - It smells wonderful.
0:56:20 > 0:56:23No garnish at all. It doesn't need it, does it? It's so beautiful.
0:56:23 > 0:56:25- No, just a few vegetables. - OK, look, that's magnificent.
0:56:25 > 0:56:27Let's see if we can get a table,
0:56:27 > 0:56:30- and we can talk and drink and eat to our heart's content.- OK.
0:56:30 > 0:56:33I'll take this. Grab the sauce. Taste that sauce, actually.
0:56:33 > 0:56:35Was it all right?
0:56:35 > 0:56:36That's very nice. Very nice.
0:56:40 > 0:56:42- This is quite incredible, isn't it? - It is.
0:56:42 > 0:56:44- This has to be the best table in the world...- Look at this.
0:56:44 > 0:56:47..in the best climate in the world with the best fish in the world.
0:56:47 > 0:56:49- Absolutely. - Which is the bass, isn't it?
0:56:49 > 0:56:52- What a fabulous fish the bass is. - What a fabulous-LOOKING fish.
0:56:52 > 0:56:55They always stand out on a fishmonger's slab, the bass.
0:56:55 > 0:56:58Beautiful, silvery, firm-looking fish.
0:56:58 > 0:57:02Why are we so anti-fish in this place?
0:57:02 > 0:57:04I know not in your restaurant, because you're just fish,
0:57:04 > 0:57:06but the British as a whole reject this.
0:57:06 > 0:57:08As far as I'm concerned, I've got the breaking strain of
0:57:08 > 0:57:11a hot Mars Bar when it comes to fresh bass.
0:57:11 > 0:57:14- It's a brilliant fish.- It is. It's absolutely wonderful.
0:57:14 > 0:57:18I can't understand why the English are so anti-fish.
0:57:18 > 0:57:21I think you've got to get the setting right.
0:57:21 > 0:57:24- What could be better than a setting like this?- Not a lot!
0:57:25 > 0:57:28Certainly, when they come to the restaurant,
0:57:28 > 0:57:32they're a lot keener on fish, because we're by the sea, and
0:57:32 > 0:57:36I think they feel it right to eat fish in that sort of setting.
0:57:36 > 0:57:38Whether they would back at home again, I don't know.
0:57:40 > 0:57:43I must say that this is absolutely delightful. It's really grand.
0:57:43 > 0:57:45It's really going down well.
0:57:45 > 0:57:47You're not smiling today just because
0:57:47 > 0:57:50this is the most brilliant bass you've cooked in a long time,
0:57:50 > 0:57:55not just because it's such a nice day. You remain cheerful and happy
0:57:55 > 0:57:58despite the hard hours and the dreadful work.
0:57:58 > 0:58:01- Yes. - Why are you so fond of fish?
0:58:01 > 0:58:04Well, it's a marvellous food to work with.
0:58:04 > 0:58:06That's what all chefs say, isn't it?
0:58:06 > 0:58:08It's the most dull thing you've ever heard!
0:58:08 > 0:58:10I'm talking to you as a man, not as a chef.
0:58:10 > 0:58:12Chefs are two a penny, you know?
0:58:12 > 0:58:14- Yeah.- Cooks are different.
0:58:14 > 0:58:18I just really like the look of a fresh fish come into the restaurant.
0:58:18 > 0:58:22It just really excites me. And you get such good fish here.
0:58:22 > 0:58:27You just want to get on and do something really good with it.
0:58:27 > 0:58:30A piece of meat is a piece of meat - finished.
0:58:30 > 0:58:33But a fish straight out of the sea, you just feel,
0:58:33 > 0:58:36"Wow, I'd really like to make that something special."
0:58:36 > 0:58:38I'll drink to that.
0:58:38 > 0:58:41- So, what a magnificent day. - What fun.
0:58:41 > 0:58:43And all the customers standing on the quay,
0:58:43 > 0:58:45we can't say goodbye to them fast enough.
0:58:45 > 0:58:48Thank you very much for joining us for our lunch.
0:58:48 > 0:58:51I hope you'll join us on the next Floyd On Fish programme,
0:58:51 > 0:58:54because believe me, my gastronauts, this is the way to eat fish.
0:58:54 > 0:58:57KEITH LAUGHS
0:59:01 > 0:59:02How young was Rick in that?
0:59:02 > 0:59:05That was actually his first-ever TV appearance.
0:59:05 > 0:59:06Where is he today?
0:59:06 > 0:59:08Now, as ever on Best Bites, we're looking back at
0:59:08 > 0:59:11some of the most memorable dishes from the Saturday Kitchen archives.
0:59:11 > 0:59:13Still to come on today's show -
0:59:13 > 0:59:16Nick Nairn and Richard Bertinet go head-to-head
0:59:16 > 0:59:19in the omelette challenge, and both are looking to move up the board.
0:59:19 > 0:59:22Vivek Singh is here with a dish that is true Asian fusion -
0:59:22 > 0:59:26he deep fries chicken thighs coated in cornflour and spicy soy sauce
0:59:26 > 0:59:30mixture, and serves with a green and red pepper stir-fry.
0:59:30 > 0:59:33And John Barrowman faces his food heaven or food hell.
0:59:33 > 0:59:35Did he get his food heaven,
0:59:35 > 0:59:38toffee baked Alaska with toffee sauce, or his food hell, watermelon
0:59:38 > 0:59:40sorbet with rose water gulab jamun
0:59:40 > 0:59:42and marinated watermelon wedges?
0:59:42 > 0:59:45You can find out what he got at the end of the show.
0:59:45 > 0:59:46Next up, it's Jon Rotheram,
0:59:46 > 0:59:51who seems to be really worried that his trousers might fall down.
0:59:51 > 0:59:52- Great to have you on the show. - Great to be back.
0:59:52 > 0:59:55Look at you like that, I feel I should be walking over to you
0:59:55 > 0:59:57with a cane, like this. That is a serious outfit, that.
0:59:57 > 1:00:00- Well, yeah, they keep the trousers up.- That's a serious outfit.
1:00:00 > 1:00:01So, what are you going to make for us, then?
1:00:01 > 1:00:03Today, like I said, a lightly cured sea trout.
1:00:03 > 1:00:05Rainbow trout, sorry.
1:00:05 > 1:00:06All we're going to do,
1:00:06 > 1:00:08first of all, is just mix the salt and sugar together.
1:00:08 > 1:00:11If I could get you to start making the Jersey Royal crisps.
1:00:11 > 1:00:12Jersey Royal crisps.
1:00:12 > 1:00:14Slice them on the mandolin - that would be amazing.
1:00:14 > 1:00:17- We're going to deep fry these Jersey Royals?- Deep fry them.
1:00:17 > 1:00:19Again, we just slice them from raw, just run them under the tap
1:00:19 > 1:00:21and then deep-fry them on a low temperature -
1:00:21 > 1:00:24about 150 works just good.
1:00:24 > 1:00:26So into this cure is a bit of salt and sugar.
1:00:26 > 1:00:29Now, it's equal quantities - an easy way to remember.
1:00:29 > 1:00:32So we put equal quantities of salt and sugar in there,
1:00:32 > 1:00:34a little lemon zest as well.
1:00:34 > 1:00:35It just goes through there.
1:00:35 > 1:00:38And then we're going to add some spices as well.
1:00:38 > 1:00:40We're going to add a bit of star anise,
1:00:40 > 1:00:42some fennel seeds and coriander seeds.
1:00:42 > 1:00:44So is this equal quantities of each, then, this cure?
1:00:44 > 1:00:46Is that what you're using, salt and sugar?
1:00:46 > 1:00:48Salt and sugar, yeah. Equal quantities.
1:00:48 > 1:00:51And we're only going to put it in... Cos it's quite a small fish,
1:00:51 > 1:00:54we're only going to put it in the cure for probably...
1:00:54 > 1:00:56I reckon about eight hours would be just about right for this one.
1:00:56 > 1:00:59But, again, if you get bigger fish, just cure it a little bit longer.
1:00:59 > 1:01:04All you want to do is just cover it completely with the cure.
1:01:04 > 1:01:07- So, the same, as well, with making gravlax.- Exactly.
1:01:07 > 1:01:09It's the same sort of thing with gravlax.
1:01:09 > 1:01:11But, again, they're beautiful this time of year.
1:01:11 > 1:01:14I think they're really lovely and fresh,
1:01:14 > 1:01:16and it's perfect for this spring.
1:01:16 > 1:01:18So we just cover that like so.
1:01:18 > 1:01:22Just pop that in the fridge and just leave it for eight hours.
1:01:24 > 1:01:26Now, tell us about Fifteen, then. Still going strong?
1:01:26 > 1:01:29Cos you've got the one in London.
1:01:29 > 1:01:30Well, all over the place at the moment.
1:01:30 > 1:01:33Yeah, there's one in London, there's one in Cornwall as well.
1:01:33 > 1:01:36Still going very, very strong, both of them.
1:01:36 > 1:01:38Yeah, the restaurant's extremely busy this time of year,
1:01:38 > 1:01:40which is great for us.
1:01:40 > 1:01:43And you two implemented new changes on the new menu, then?
1:01:43 > 1:01:47Yeah, what we do, we've both got the same love for food,
1:01:47 > 1:01:50so we both have the same theories around it.
1:01:50 > 1:01:55So, we write the menu everyday, which is nice.
1:01:55 > 1:01:58Sometimes, if we like something, it stays on the menu.
1:01:58 > 1:02:01We're kind of pretty much dictated by the seasons.
1:02:01 > 1:02:05So if we get some lovely asparagus in, we'll use that on the menu.
1:02:05 > 1:02:07We kind of write the menus backwards.
1:02:07 > 1:02:09We see the produce first of all
1:02:09 > 1:02:11and then think about what's going to go on the menu,
1:02:11 > 1:02:13which is a great way of doing it.
1:02:13 > 1:02:16Now, you can see what happens to the fish, as well, once you cure it.
1:02:16 > 1:02:17Yeah, it's lovely.
1:02:17 > 1:02:22It's firmed up really nicely, so that's exactly where we want it.
1:02:22 > 1:02:23And what I'm going to do as well...
1:02:23 > 1:02:25A lot of people just throw the skin away.
1:02:25 > 1:02:27What I want to do is blowtorch the skin
1:02:27 > 1:02:29and get a nice little crispy skin going on.
1:02:29 > 1:02:31I'll give you a bit of that.
1:02:31 > 1:02:33Otherwise we're going to need a new chopping board.
1:02:33 > 1:02:36Otherwise I set light to the kitchen.
1:02:36 > 1:02:37All I'm going to do...
1:02:37 > 1:02:40Again, if you haven't got a blowtorch at home,
1:02:40 > 1:02:44just use a really, really, really hot pan and just scorch the skin.
1:02:44 > 1:02:45A nonstick pan's brilliant for this.
1:02:45 > 1:02:48We do this at my place, really, with the mackerel,
1:02:48 > 1:02:49you can cook like this as well.
1:02:49 > 1:02:52And scallops, you can cook all the way through with a blowtorch.
1:02:52 > 1:02:54I think it's a lovely, lovely method to use, actually.
1:02:54 > 1:02:57So why are you doing that with that one, then? Just for the skin?
1:02:57 > 1:02:59Just for the skin, because like I said, people throw it away,
1:02:59 > 1:03:02and you get a really nice, crispy skin, and I like that.
1:03:02 > 1:03:04And it helps really cut through the meatiness of the trout.
1:03:04 > 1:03:08- The skin is the best bit. - It is the best bit. It really is.
1:03:08 > 1:03:11- It's gorgeous.- Now, with this, what I'm going to do...
1:03:11 > 1:03:13That's why you like the crackling, you see.
1:03:13 > 1:03:15I'm going to do some preserved lemons,
1:03:15 > 1:03:17so, again, this is another little thing you could do
1:03:17 > 1:03:19a couple of weeks in advance.
1:03:19 > 1:03:24What we do is we put some water, some vinegar and sugar,
1:03:24 > 1:03:26bring it up to the heat and take it off.
1:03:26 > 1:03:29So are these like the Moroccan preserved lemons?
1:03:29 > 1:03:31Is that the kind of stuff you're trying to achieve?
1:03:31 > 1:03:33Really, cos I love this...
1:03:33 > 1:03:35There are little pockets of flavour going on,
1:03:35 > 1:03:37and I use a lot of salt lemons in the restaurant,
1:03:37 > 1:03:40but, you know, when you're at home, and you haven't got much time,
1:03:40 > 1:03:43it's great to just slice these up and just pop them in.
1:03:43 > 1:03:46- So all we do is...- Do you want me to slice that for you?
1:03:46 > 1:03:47Yeah, that'd be lovely if you could.
1:03:47 > 1:03:50Just slice them very thin and just pop them in in that sugar
1:03:50 > 1:03:52and leave it in your fridge, leave it for a couple of weeks,
1:03:52 > 1:03:54- it's brilliant.- Right.
1:03:54 > 1:03:56So have you got any salt in there, as well, or just sugar?
1:03:56 > 1:04:00- Sugar, vinegar...- Yeah.- ..and water.
1:04:00 > 1:04:03You can pop a bit of salt in there - there's no harm in that at all.
1:04:03 > 1:04:07So, with this, I'm going to make this using some ricotta.
1:04:07 > 1:04:10And, again, it brings that creaminess to the dish,
1:04:10 > 1:04:12cos it's kind of a nice spring salad.
1:04:12 > 1:04:13So what we want to do is...
1:04:13 > 1:04:16The ricotta is sometimes a little bit thick for me,
1:04:16 > 1:04:18so I want it to spread nicely on the plate.
1:04:18 > 1:04:20How long would you cook these for, then?
1:04:20 > 1:04:23Those, I just bring it up to heat, take it off and just let it sit.
1:04:23 > 1:04:25- So you've got ricotta in there. - We've got ricotta in there,
1:04:25 > 1:04:29a little touch of milk just to loosen it up, and just spread it.
1:04:29 > 1:04:31Add a pinch of salt to it, as well.
1:04:32 > 1:04:33And that goes lovely there.
1:04:33 > 1:04:35Now, with this, we've got some raw peas.
1:04:35 > 1:04:37Again, when they're just podded, they're beautiful -
1:04:37 > 1:04:39they're not too starchy.
1:04:39 > 1:04:40So we've just podded those,
1:04:40 > 1:04:43and we're just going to dress it with some lemon juice and olive oil.
1:04:43 > 1:04:44Really, really simple.
1:04:44 > 1:04:47- What is this you've brought with us? What's this?- This is mustard leaves.
1:04:47 > 1:04:49Now, again, beautiful, really peppery.
1:04:49 > 1:04:50So we've got this creaminess,
1:04:50 > 1:04:53we need that little pepperness going through.
1:04:53 > 1:04:56We've got some mustard leaves, and we've got some wild fennel as well,
1:04:56 > 1:04:58- which is great this time of year. - Lovely(!)
1:04:58 > 1:05:01We've got this lovely little forager who comes and picks the wild fennel.
1:05:01 > 1:05:03See, I read the brief, you see, Michelle.
1:05:03 > 1:05:04You don't like fennel,
1:05:04 > 1:05:06so these two have stuck fennel on both of their dishes.
1:05:06 > 1:05:08But do real people use fennel, or just TV chefs?
1:05:08 > 1:05:11- That's what I want to know. - It's just these boys.
1:05:11 > 1:05:13They just say to us, what do we want to use?
1:05:13 > 1:05:14"Fennel." Straight away.
1:05:14 > 1:05:16So that goes in the middle of the plate, there.
1:05:16 > 1:05:19Now, you just put a little bit of milk to soften that up a bit.
1:05:19 > 1:05:20Softened it up a bit.
1:05:20 > 1:05:22Again, it depends on what the ricotta is like,
1:05:22 > 1:05:24but I think a little touch of milk softens its up.
1:05:24 > 1:05:26What would you use if you didn't use fennel?
1:05:26 > 1:05:28What would you supplement it with?
1:05:28 > 1:05:31- Radishes would be nice.- Right. - Put some radishes in there.
1:05:31 > 1:05:34But I like that aniseedy flavour as well -
1:05:34 > 1:05:35I think it works so well with this fish.
1:05:35 > 1:05:37- So what have you put in there? - Or dill.
1:05:37 > 1:05:42In there, a bit of lemon oil. some more wild fennel, and again...
1:05:42 > 1:05:46So lemon oil, but you've just put lemon juice and olive oil in that.
1:05:46 > 1:05:48- Lemon juice and olive oil. - So that's like a dressing.- Exactly.
1:05:48 > 1:05:51So what we do is just toss that together.
1:05:51 > 1:05:55Place the sea trout. That's nicely torched.
1:05:55 > 1:05:56Just going to cut that in half.
1:05:56 > 1:05:59- It's going to eat like gravlax, then?- Yeah, exactly.
1:06:01 > 1:06:03And, again, you can just...
1:06:03 > 1:06:06And it isn't expensive, this rainbow trout, as well,
1:06:06 > 1:06:09- cos a lot of it's farmed, of course, nowadays.- Exactly, yeah.
1:06:09 > 1:06:13Again, all I want to do is just put the peas on top.
1:06:13 > 1:06:14Sprinkle it.
1:06:14 > 1:06:15That gives it a lovely freshness
1:06:15 > 1:06:17and makes it more of a salad as well.
1:06:17 > 1:06:19And some of the leaves.
1:06:21 > 1:06:23Just place it on there.
1:06:23 > 1:06:25So, these mustard leaves - where do people get those from?
1:06:25 > 1:06:28Cos I haven't seen those, really, in the supermarkets.
1:06:28 > 1:06:31Yeah, they're not around in the supermarkets. They should be.
1:06:31 > 1:06:33There's some mustard frills in the supermarkets.
1:06:33 > 1:06:35But I get this from some veg suppliers
1:06:35 > 1:06:36that we use in the restaurant,
1:06:36 > 1:06:39and if you can't, you can substitute it with a bit of watercress
1:06:39 > 1:06:41or anything like that.
1:06:41 > 1:06:44And the crisps, again, lovely Jersey Royals, but it just
1:06:44 > 1:06:47gives it that crispy element to the dish, which I quite like.
1:06:47 > 1:06:48Sounds pretty good to me.
1:06:48 > 1:06:50Would you serve that as a starter or a main in your restaurant?
1:06:50 > 1:06:52I would serve that as a starter,
1:06:52 > 1:06:55or, with a bunch of friends, just plonk it on the plate.
1:06:55 > 1:06:56- Lovely.- Bunch of friends?
1:06:56 > 1:06:58To eat that, as well? LAUGHTER
1:06:58 > 1:07:01- Would be just for me. Anyway... - Small friends.
1:07:01 > 1:07:02Tell us the name of this dish.
1:07:02 > 1:07:05So, there we've got some lovely rainbow trout with some peas,
1:07:05 > 1:07:09- ricotta and...- And some lemons! - Preserved lemons as well!
1:07:09 > 1:07:10There we go.
1:07:10 > 1:07:13And you mentioned you could leave those for weeks, really,
1:07:13 > 1:07:15but how long would you cook them before...?
1:07:15 > 1:07:19Literally just bring them up to heat, take them off and sit them.
1:07:19 > 1:07:21As soon as they go nice and soft, they're ready to go.
1:07:21 > 1:07:23- Easy as that.- Easy as that.
1:07:27 > 1:07:29Easy as that.
1:07:29 > 1:07:32And you get to dive into this one, first of all.
1:07:32 > 1:07:33Like that. Dive in.
1:07:33 > 1:07:36Now, you mentioned sea trout quite a few times over there -
1:07:36 > 1:07:37slightly different in price, of course!
1:07:37 > 1:07:40- Slightly different in price! - Slightly different in price!
1:07:40 > 1:07:42But rainbow trout, like you said, really inexpensive.
1:07:42 > 1:07:44Rainbow trout is great this time of year.
1:07:44 > 1:07:47Really inexpensive, and a lot of supermarkets do it.
1:07:47 > 1:07:50Yeah, I think the best way to do that is get the fishmonger
1:07:50 > 1:07:51to actually take the bones out for you.
1:07:51 > 1:07:53Yeah, take the little pin bones out. Dive in.
1:07:53 > 1:07:55But it can be quite fiddly, though.
1:07:55 > 1:07:58Yeah, it can be quite fiddly, but, again, get the fishmonger to do it
1:07:58 > 1:08:01for you, and there are lovely little fillets ready to go.
1:08:01 > 1:08:02It looks amazing.
1:08:02 > 1:08:05- And the crispy skin with the blowtorch there.- Yeah.
1:08:05 > 1:08:06Dive in.
1:08:08 > 1:08:11- Nice crisps.- Mm!- Great texture, isn't it?- And luxury crisps.
1:08:16 > 1:08:19The earthiness of that trout with those fresh peas, the lemon,
1:08:19 > 1:08:22the ricotta, that's my kind of dish.
1:08:22 > 1:08:23Now, time for the omelette challenge,
1:08:23 > 1:08:26and this week, it's France versus Scotland,
1:08:26 > 1:08:29as Richard Bertinet takes on Nick Nairn.
1:08:29 > 1:08:30It's the omelette challenge, of course.
1:08:30 > 1:08:33Nick on the board with 17.12 seconds.
1:08:33 > 1:08:35Richard a little bit way back,
1:08:35 > 1:08:37but I think they can both do pretty better than this,
1:08:37 > 1:08:38cos he's pretty quick.
1:08:38 > 1:08:40Are you ready?
1:08:40 > 1:08:41Let's put the clocks on the screens, please.
1:08:41 > 1:08:43Are you ready? Three, two, one, go.
1:08:43 > 1:08:45Argh!
1:08:47 > 1:08:52Oh, no! It all had to go wrong.
1:09:01 > 1:09:03Special liquid filling for you, James!
1:09:10 > 1:09:12You see? I big you up at the top of the show...
1:09:12 > 1:09:14I know, mate , I know.
1:09:14 > 1:09:16"The culinary teachers", you know?
1:09:16 > 1:09:18- That was quite violent.- Yeah.
1:09:18 > 1:09:21It's quite vile. I don't know about violent!
1:09:22 > 1:09:24I'm 100% with you, mate.
1:09:24 > 1:09:26- And this one...- We try hard.
1:09:27 > 1:09:30There's not a lot of these that I could actually eat, really.
1:09:30 > 1:09:32- Omelette baveuse. Come on.- Baveuse?
1:09:34 > 1:09:36It's still clucking, is that. Yeah.
1:09:36 > 1:09:39There's lots of other words you could describe it as well.
1:09:39 > 1:09:40Richard...
1:09:42 > 1:09:44..23.36 seconds.
1:09:44 > 1:09:46You're not going on.
1:09:46 > 1:09:48- Nick Nairn... - Doesn't matter about it.
1:09:53 > 1:09:55Rule number one of the omelette challenge - cook an omelette.
1:09:55 > 1:09:58Something both of them failed to do there.
1:09:58 > 1:10:01Now, up next is Vivek Singh with an Indian dish
1:10:01 > 1:10:03that's full of Cantonese influence.
1:10:03 > 1:10:06And watch out for some great tips on using stock cubes.
1:10:06 > 1:10:08Great to have you on the show.
1:10:08 > 1:10:09Now, mentioning your new food,
1:10:09 > 1:10:11but this is sort of a mixture for you, really.
1:10:11 > 1:10:12Yes, yes.
1:10:12 > 1:10:16This is possibly India's second favourite national dish,
1:10:16 > 1:10:18- the chilli chicken.- Chilli chicken?
1:10:18 > 1:10:22Yeah, it started off in the Hakka community, the Chinese community,
1:10:22 > 1:10:24that have really preserved their way of life in Calcutta,
1:10:24 > 1:10:25and what have you.
1:10:25 > 1:10:28But this is one of those few dishes that has actually broken out
1:10:28 > 1:10:29and become mainstream,
1:10:29 > 1:10:32and now you found them sold in street carts all over the country.
1:10:32 > 1:10:34Chilli chicken, everybody knows.
1:10:34 > 1:10:37Well, chilli chicken, but it's not to be confused with chilli crab?
1:10:37 > 1:10:39- Because I had... - No, it's quite different.
1:10:39 > 1:10:41It's different, chilli crab, in Singapore
1:10:41 > 1:10:43to what it is in Hong Kong, so it's different all around.
1:10:43 > 1:10:45It's very different.
1:10:45 > 1:10:47So for the chilli chicken, I'm using thighs,
1:10:47 > 1:10:50but you could use breast if you preferred that.
1:10:51 > 1:10:56It's very versatile. This dish is quite simple and quick to do.
1:10:56 > 1:11:00And I love it because it's a street thing,
1:11:00 > 1:11:04and I'm able to put it on as snacks with my drinks
1:11:04 > 1:11:07in Anise, our cocktail bar,
1:11:07 > 1:11:09and it works really well.
1:11:09 > 1:11:11It's really popular, very quick and easy to do.
1:11:11 > 1:11:13and very versatile.
1:11:13 > 1:11:15As I said, you could use it as a starter,
1:11:15 > 1:11:17you could serve it with some rice and noodles.
1:11:17 > 1:11:19Now, the cocktail bar that you've got,
1:11:19 > 1:11:21that sits underneath The Cinnamon Club?
1:11:21 > 1:11:24- No, this is the one in Cinnamon Kitchen.- Oh, a new one?!
1:11:24 > 1:11:26- All right.- Cinnamon Kitchen.
1:11:26 > 1:11:31Cinnamon Kitchen started off with Anise as its sort of supporting bar,
1:11:31 > 1:11:33and we've now given it its own identity.
1:11:33 > 1:11:35It's got its own entrance and what have you.
1:11:35 > 1:11:37And in the City...
1:11:37 > 1:11:38You've been there -
1:11:38 > 1:11:43your old gym used to be under this restaurant, wasn't it?
1:11:43 > 1:11:46- My old gym?- Yeah. In the City. - It wasn't me!
1:11:46 > 1:11:48LAUGHTER
1:11:48 > 1:11:51You're confusing that with somebody else! Who's that?!
1:11:51 > 1:11:53- Gym? Gym?- Your gym!
1:11:53 > 1:11:57I know a Jim. I know a Jim, but that's about it.
1:11:59 > 1:12:02No, Cinnamon Kitchen has a wonderful terrace,
1:12:02 > 1:12:05and in the summer, it really comes into its own.
1:12:05 > 1:12:08So this is one of those dishes we do.
1:12:08 > 1:12:10It's a lot of street food and what have you.
1:12:10 > 1:12:12Well, I'm getting the chicken on.
1:12:12 > 1:12:15This is the marinade that you're doing anyway, now, so...
1:12:15 > 1:12:17If you fry off the chicken for me.
1:12:17 > 1:12:20As I said, it's a Cantonese influence.
1:12:20 > 1:12:22so, you see, a lot of double frying.
1:12:22 > 1:12:26A quick fry first, just to give it a nice crust,
1:12:26 > 1:12:29and then it is stir-fried with all the other ingredients.
1:12:29 > 1:12:32So I've got some chopped garlic that's gone in here.
1:12:32 > 1:12:35A little bit of light soya and dark soya.
1:12:39 > 1:12:42- So this is the Asian influence, then?- Yeah.- OK.
1:12:42 > 1:12:44- This is the Chinese bit.- Yeah.
1:12:44 > 1:12:47And we'll put some cumin and coriander into it.
1:12:47 > 1:12:49Cumin and red chilli powder.
1:12:49 > 1:12:51A little bit of salt.
1:12:51 > 1:12:53And here - this is the interesting bit -
1:12:53 > 1:12:56I like adding a bit of chicken stock, chicken cubes, into it,
1:12:56 > 1:12:59just to enhance the umami flavour.
1:12:59 > 1:13:02- Is this a salt bit?- Yeah. So you've got a...
1:13:04 > 1:13:08And we add a significant amount of cornflour into it
1:13:08 > 1:13:12because that's what's going to give it the crust when it's fried.
1:13:12 > 1:13:14So we're frying the chicken for what?
1:13:14 > 1:13:16Three, four minutes? Something like that?
1:13:16 > 1:13:18Four, maximum five, depending on how it's been cut.
1:13:18 > 1:13:20I take it the cornflour gets it nice and crisp, then?
1:13:20 > 1:13:23Really nice and crisp, and that's the whole idea.
1:13:23 > 1:13:25- OK.- All right.
1:13:25 > 1:13:27So we've got this, and this could go into the fridge,
1:13:27 > 1:13:30you could leave it and marinade it for 30 minutes, or whatever.
1:13:30 > 1:13:34Right, I've got two batches of onion here. Diced onion.
1:13:34 > 1:13:37And you want the red pepper just cutting up.
1:13:37 > 1:13:39- Yeah, dice it, Chinese cut.- OK.
1:13:39 > 1:13:43I'll do some garlic for the stir-fry.
1:13:43 > 1:13:45What about a stock cube - have you ever used that in food before?
1:13:45 > 1:13:48Yeah, I use OXO powder, I do.
1:13:48 > 1:13:52- There are other powders available. - Obviously, yeah, sorry.
1:13:52 > 1:13:55- LAUGHTER - We use some sort of stock powder.
1:13:55 > 1:13:57There's a variety on the supermarket shelves.
1:13:57 > 1:13:59And there's lots of other supermarkets, too.
1:13:59 > 1:14:01If you dust chicken...
1:14:01 > 1:14:03If you get a roast chicken and you dust it with -
1:14:03 > 1:14:05like Vivek is doing -
1:14:05 > 1:14:08over the top with a bit of oil and roast it, the skin is amazing.
1:14:08 > 1:14:11And the same with beef as well. We use it with beef.
1:14:11 > 1:14:13If you dust your meat before you cook it, before you fry it,
1:14:13 > 1:14:15it gives a fantastic flavour.
1:14:15 > 1:14:18- Over the top. - Yeah, it just sort of brings it out.
1:14:18 > 1:14:20- It just bolsters the flavours a little bit.- OK.
1:14:20 > 1:14:21Now for the...
1:14:23 > 1:14:27..for the stir-fry, dried pulled chillies.
1:14:27 > 1:14:30Are you using the thighs because there's more fat in the thighs?
1:14:30 > 1:14:32It's firmer meat, it's got a better texture.
1:14:32 > 1:14:35I much prefer it to a breast, really, to be honest with you.
1:14:35 > 1:14:38SHE GIGGLES
1:14:38 > 1:14:41- In we go.- Somehow Laura finds that amusing - I don't know.
1:14:41 > 1:14:43That's the thing with the stir-fries -
1:14:43 > 1:14:44you add the chilli first.
1:14:44 > 1:14:47- You're using dried chilli for this? - Dried whole chilies.
1:14:47 > 1:14:49If you like them hot, you leave the seeds in.
1:14:49 > 1:14:51If you don't like them hot, take the seeds out.
1:14:51 > 1:14:54But you're saying you could actually burn it as well?
1:14:54 > 1:14:55You could actually burn it.
1:14:55 > 1:14:58And then you don't get the heat, you don't get the kick.
1:14:58 > 1:15:00All you get is the smokiness of the chillies.
1:15:00 > 1:15:04- And you can see it has turned brown. - OK.
1:15:04 > 1:15:05- In goes the garlic. - In goes the garlic.
1:15:05 > 1:15:07The onions are diced up there.
1:15:07 > 1:15:11I've added a bit of cumin into this and that is the, you know,
1:15:11 > 1:15:12sort of, Indian influence.
1:15:12 > 1:15:15Well, this is the Indian influence,
1:15:15 > 1:15:17because lots of onions. I didn't realise how much.
1:15:17 > 1:15:19To get into Indian cooking really well...
1:15:19 > 1:15:22- The amount of onions you guys use. - Exactly.
1:15:22 > 1:15:25A small kitchen, 40 kilos of onions a day.
1:15:25 > 1:15:28I mean, that's what you start off your life with, don't you?
1:15:28 > 1:15:32But, again, I think it's the balance of the spices,
1:15:32 > 1:15:34it's the cooking itself.
1:15:34 > 1:15:37- So that's the chicken. - And with this Indian...
1:15:37 > 1:15:39- Yep, it looks good to me. - It looks all right.- Yeah.
1:15:39 > 1:15:42- Happy with that?- Just, sort of, separate the pieces slightly,
1:15:42 > 1:15:44if they are not.
1:15:44 > 1:15:46All right, now, the other spices that we've got in here -
1:15:46 > 1:15:47so what are you adding in here, then?
1:15:47 > 1:15:51- Some ground red chilli... - Right.- ..and some cumin.
1:15:51 > 1:15:52And a touch...
1:15:52 > 1:15:55If you could just turn that into a slurry, the cornflour.
1:15:55 > 1:16:01- All right, OK.- It wasn't by design but I did, sort of, figure out
1:16:01 > 1:16:04at some stage earlier - this is a fantastic dish for vegans.
1:16:04 > 1:16:08You know, or veg... No dairy, no milk.
1:16:08 > 1:16:10- Yeah, yeah.- No gluten.
1:16:10 > 1:16:13It's just the pieces of chicken that might put people off!
1:16:13 > 1:16:15- Substitute it with mushroom or something.- Yeah.
1:16:15 > 1:16:17And it's a great alternative.
1:16:17 > 1:16:20Something interesting, something different.
1:16:20 > 1:16:23- Right, so you put the peppers in there.- Yeah.
1:16:23 > 1:16:28And I've got some wild garlic just because it's so in season right now.
1:16:28 > 1:16:30This is the one thing, you know, we like doing.
1:16:30 > 1:16:33We like taking traditional Indian cooking techniques
1:16:33 > 1:16:36and traditional Indian spices and then combine them with the very
1:16:36 > 1:16:37best local seasonal produce that you can find.
1:16:37 > 1:16:40- Of course, wild garlic is available. If you can find it...- Yeah.
1:16:40 > 1:16:42..don't tell anybody, that's the key to it.
1:16:42 > 1:16:45Yes, that's with mushrooms as well. If you find them, don't tell anyone.
1:16:45 > 1:16:46Certainly don't tell any chefs,
1:16:46 > 1:16:49otherwise they go over there and grab it all. But wild garlic...
1:16:49 > 1:16:51Have you tried wild garlic before? Or seen it, firstly.
1:16:51 > 1:16:54You don't want to be trying this sort of stuff until you cook with it.
1:16:54 > 1:16:56- But that's what wild garlic looks like.- Oh, my God!
1:16:56 > 1:16:59And they produce these... If you break open the leaves...
1:16:59 > 1:17:01- If you break it open...- Yeah. You're able to smell it.
1:17:01 > 1:17:03- Oh, wow!- It's amazing.
1:17:03 > 1:17:05They produce these fantastic flowers, these white flowers,
1:17:05 > 1:17:08- which are fantastic as well. - So they grow, sort of, springtime.
1:17:08 > 1:17:10Which I believe you're going to be using as well later.
1:17:10 > 1:17:14Yeah, I'm using the flowers and the actual wild garlic itself.
1:17:14 > 1:17:18- Right, what's next?- I'm adding a touch of sugar into this.
1:17:18 > 1:17:21- Yep.- It's quite a quick...
1:17:21 > 1:17:26It's a small cheat but it's quite a good way of bringing out
1:17:26 > 1:17:28the savouriness. You always add a bit of sugar.
1:17:28 > 1:17:30- This is... The Chinese do this brilliantly.- Yeah.
1:17:30 > 1:17:32What spices have you put in there?
1:17:32 > 1:17:35I've just put some ground cumin and some ground red chilli powder,
1:17:35 > 1:17:37and that's the only spice that's gone in.
1:17:37 > 1:17:39Right, and you've got some of this...
1:17:39 > 1:17:42So the garlic again right at the last minute, that's the key to it.
1:17:42 > 1:17:44Yeah.
1:17:44 > 1:17:46- It smells amazing.- M-mm, it does.
1:17:46 > 1:17:48- It smells great. - Our mouths are watering over here.
1:17:48 > 1:17:51Particularly that fusion between the two.
1:17:51 > 1:17:55- Yeah, and now with the wild garlic, a three-way fusion, isn't it?- Yeah.
1:17:55 > 1:17:57But, you know, what better way to enjoy this
1:17:57 > 1:17:59than to be in the sunshine on the terrace?
1:17:59 > 1:18:01Have you seen it outside?
1:18:01 > 1:18:03It was sunny when we arrived this morning, it's pouring down now.
1:18:03 > 1:18:06Have you seen the terrace? It's really covered...!
1:18:06 > 1:18:08THEY LAUGH
1:18:08 > 1:18:11You can enjoy it in the best... The best weather.
1:18:11 > 1:18:13Right, so at the last minute we throw in...
1:18:13 > 1:18:15I'll get you a spoon to serve it on.
1:18:16 > 1:18:18There you go. That oil, by the way, is about 360.
1:18:18 > 1:18:20- Not too hot is the key to that oil...- No.
1:18:20 > 1:18:22..otherwise you're going to colour it too much,
1:18:22 > 1:18:24- particularly with that soya, I take it?- Yeah.
1:18:24 > 1:18:27And, also, you've got a bit of sugar in it so it caramelizes
1:18:27 > 1:18:30quite quickly and quite nicely.
1:18:30 > 1:18:31You just, sort of, mix all that up.
1:18:31 > 1:18:33It looks like that Asian thing
1:18:33 > 1:18:34- already straight away in the pan.- Yeah.
1:18:34 > 1:18:38And that - another last minute Indian touch to it.
1:18:38 > 1:18:41- Well, we're ready when you are. - Yeah.
1:18:46 > 1:18:51You know, with something like this, the trick is not to plate too much.
1:18:51 > 1:18:55It's quite a simple and nice thing to share, which is possibly
1:18:55 > 1:18:57why it works so well as nibbles and with drinks
1:18:57 > 1:19:00and things like that. So just pile it up.
1:19:00 > 1:19:04Yeah, pile it up! Yeah, that's what we're saying over here, pile it up!
1:19:04 > 1:19:06- Yeah, pile it up.- Keep, keep...
1:19:06 > 1:19:08- I know how it flew in the rehearsals.- Exactly.
1:19:08 > 1:19:11- This is just a great way of... - So you've already tried it?!
1:19:11 > 1:19:14Yeah, well, this is my second helping.
1:19:14 > 1:19:16Yeah, we've all been to the gym since then.
1:19:16 > 1:19:18Is that the one underneath your restaurant?!
1:19:18 > 1:19:20I can't believe you said that! Yes, it is.
1:19:20 > 1:19:22So tell us the name of this, then.
1:19:22 > 1:19:25Right, an indoor Chinese stir-fried chilli chicken.
1:19:25 > 1:19:27Yeah. I'm not touching any of it, but there you go.
1:19:33 > 1:19:35It looks great. It does look fantastic.
1:19:35 > 1:19:37I know it tastes so good as well but...
1:19:37 > 1:19:39SHE GASPS You get to dive into that one.
1:19:39 > 1:19:41- It's great, isn't it? - And it smells beautiful.
1:19:41 > 1:19:44The key to it, like I said, not too hot, not too hot with that oil.
1:19:44 > 1:19:48- So you make sure the chicken's cooked all the way through it. - Cooked and crunchy at the same time.
1:19:48 > 1:19:50That, sort of... The marinade that you did with that,
1:19:50 > 1:19:54- particularly with the cornflour, makes it nice and crisp. - And that's what it is.
1:19:54 > 1:19:56It takes all the flavours in, all soya sauce and the vinegar...
1:19:56 > 1:19:59- And the darkness comes from the soya, really.- That's right.
1:19:59 > 1:20:02- That's the key to it.- Oh, God! - But nice and simple.- Oh!
1:20:02 > 1:20:06And that mixture of, sort of, Indian spices in there at the last minute.
1:20:06 > 1:20:09Yeah, the best of both worlds, isn't it?
1:20:09 > 1:20:11- Good?- M-mmm!
1:20:16 > 1:20:18That chicken looked fantastic.
1:20:18 > 1:20:21And a great alternative would be to serve it on skewers as party food.
1:20:21 > 1:20:24Now, when John Barrowman came to the studio to face his food heaven
1:20:24 > 1:20:27or food hell, he was hoping to be matched with meringue, but he
1:20:27 > 1:20:30was worried it could be watermelon. Let's find out.
1:20:30 > 1:20:33Right, it's time to find out whether you've sent John to his food heaven
1:20:33 > 1:20:35or food hell. John, just to remind you -
1:20:35 > 1:20:38- your version of food heaven would be meringue.- Yeah.
1:20:38 > 1:20:41- We'll do a baked Alaska.- Yeah. - A great, great dish.
1:20:41 > 1:20:43Alternatively, it could be the dreaded watermelon.
1:20:43 > 1:20:45Look at this! I mean, it's fabulous.
1:20:45 > 1:20:48- Get in the kitchen and cut the melon!- It's lovely. Look at that.
1:20:48 > 1:20:51- I love a watermelon. Can I've a slice?- Delicious.
1:20:51 > 1:20:54The only thing that intrigues me about that recipe is the vodka.
1:20:54 > 1:20:57Exactly. Well, 92% water in a watermelon.
1:20:57 > 1:20:59- I love it. The flavours...- Look...
1:20:59 > 1:21:01But, you see, it just smells bland.
1:21:01 > 1:21:03But it could be with Indian...
1:21:03 > 1:21:06Great Indian, little doughnuts called gulab jamun,
1:21:06 > 1:21:08which I learnt how to make last week.
1:21:08 > 1:21:10How do you think the viewers have done?
1:21:10 > 1:21:12Well, if they want to see me, you know, really cringe,
1:21:12 > 1:21:14they're going to do the watermelon.
1:21:14 > 1:21:16But, you know, if... I don't know, you tell me.
1:21:16 > 1:21:20- It is one of the highest percentage votes so far.- Oh!- Really?- Yeah.
1:21:20 > 1:21:2272% of the people want to see...
1:21:23 > 1:21:26- ..baked Alaska.- Yes!
1:21:26 > 1:21:28Not that he's happy, or anything!
1:21:28 > 1:21:31Right. You can get rid of that.
1:21:31 > 1:21:34- I think you can safely say he's happy.- Yeah!
1:21:34 > 1:21:36We need to get on and do this because I can't believe
1:21:36 > 1:21:38- I've got to do all this in about six minutes.- I won't talk.
1:21:38 > 1:21:41So, meringue. We're going to make... Get the sugar, pop it straight
1:21:41 > 1:21:44in the oven, right-hand side. There are three ways of making meringue -
1:21:44 > 1:21:47- hot, cold and Italian. We're going to do a hot meringue.- Middle or top?
1:21:47 > 1:21:50- Right, we've got a sauce for here. There you go.- Middle or top rack?
1:21:50 > 1:21:52It doesn't matter. That can go straight into there.
1:21:52 > 1:21:54What we're going to do... Grab a cloth.
1:21:54 > 1:21:57..we're going to make our toffee sauce. This is full-on, full fat.
1:21:57 > 1:22:00We've got double cream, dark brown sugar, soft sugar,
1:22:00 > 1:22:03- butter, golden syrup and black treacle.- Can I go?- Yeah.
1:22:03 > 1:22:05- Throw the whole lot in.- Oh, it sounds delicious.- All in.- All in.
1:22:05 > 1:22:07We're going to whip up our egg whites here,
1:22:07 > 1:22:10but this egg white one we're actually going to make
1:22:10 > 1:22:12with hazelnuts as well, which I love, this baked Alaska.
1:22:12 > 1:22:14So what I'm going to do is just quickly mix this up.
1:22:14 > 1:22:16I'll just orchestrate this like that.
1:22:16 > 1:22:19You're dancing in the background. Fantastic.
1:22:19 > 1:22:22- If you can get some ice cream out of the freezer.- Yep, definitely.
1:22:22 > 1:22:24Now, it was actually invented in about the 18th century.
1:22:24 > 1:22:27It's a fantastic, fantastic dish this.
1:22:27 > 1:22:30It was invented in New York City in honour of...
1:22:30 > 1:22:31- To sort of celebrate... - Alaska.
1:22:31 > 1:22:34- ..Alaska...- Coming into the state of the Union.- Exactly.
1:22:34 > 1:22:35We're going to whisk this all up.
1:22:35 > 1:22:38But it wasn't popularised until a restaurant in Monaco took
1:22:38 > 1:22:40it over and the Hotel de Paris. And they took it over.
1:22:40 > 1:22:43And it's a fantastic dish this.
1:22:43 > 1:22:45We used to eat a lot of it in the '60s,
1:22:45 > 1:22:47- and I don't know why people don't now.- Put them all in...
1:22:47 > 1:22:49Doesn't it take...? Well, we're doing it in six minutes.
1:22:49 > 1:22:52But doesn't it generally take a little longer to do?
1:22:52 > 1:22:53It does, generally.
1:22:53 > 1:22:55It can be baked in the oven normally,
1:22:55 > 1:22:56but this is so quick and simple.
1:22:56 > 1:22:59But, fundamentally... Well, this is not normally with it, toffee sauce.
1:22:59 > 1:23:02- But because it's got toffee... - I love toffee.
1:23:02 > 1:23:03And all that kind of stuff.
1:23:03 > 1:23:05What we're going to do is take the sponge...
1:23:05 > 1:23:08Shouldn't a baked Alaska be really a hard shell on the outside?
1:23:08 > 1:23:10It can be, but that's all to do with the way you make the meringue.
1:23:10 > 1:23:13You've got three ways of making it, as I said -
1:23:13 > 1:23:14hot, cold and Italian.
1:23:14 > 1:23:17Italian is the sugar and water is boiled up to 121 degrees
1:23:17 > 1:23:19and is poured onto the egg white.
1:23:19 > 1:23:23- Cold is just add the sugar to the egg whites cold.- Is that it?
1:23:23 > 1:23:27And hot is what we're doing now. We heat up the sugar in the oven...
1:23:27 > 1:23:29- Yeah?- Until the sugar's nice and hot... Get rid of that.
1:23:29 > 1:23:32And then we throw this in.
1:23:32 > 1:23:33Now, keep the machine going.
1:23:33 > 1:23:36It's not made the traditional way where you stop the machine.
1:23:36 > 1:23:37If you listen to it,
1:23:37 > 1:23:39the machine will actually drop down a gear
1:23:39 > 1:23:43as the meringue starts to get thicker. You'll hear it in a sec.
1:23:43 > 1:23:45Because we're heating the sugar, it actually cooks
1:23:45 > 1:23:47the meringue as well.
1:23:47 > 1:23:50- You're really smart.- I'm trying.
1:23:51 > 1:23:54I'm trying.
1:23:54 > 1:23:57- Now, when you hear it drop down a gear...- Yeah?
1:23:57 > 1:24:00- ..stop the machine, that's your meringue done.- This is nearly there.
1:24:00 > 1:24:02You guys make...
1:24:02 > 1:24:05The thing I love about watching, you know, shows where chefs and things
1:24:05 > 1:24:08and people cook, you make it look so easy.
1:24:08 > 1:24:11And we were just saying over there, Alex and Nigel and I that...
1:24:11 > 1:24:13- Touch the bowl. It's warm, isn't it?- It's warm.
1:24:13 > 1:24:15That how quickly you do it and it's...
1:24:15 > 1:24:18You know, at home we're all like...
1:24:18 > 1:24:21- You know, getting everything right, but it's done so quickly.- It is.
1:24:21 > 1:24:23That's why they're the professionals and we're not.
1:24:23 > 1:24:25The way you can test this is just test it... There you go.
1:24:25 > 1:24:27HE SCREAMS
1:24:29 > 1:24:32- It's definitely ready! - I'm going to get you after the show!
1:24:32 > 1:24:34Yeah, I know you will.
1:24:34 > 1:24:37You've got me during the show, so don't worry about that.
1:24:37 > 1:24:40Don't ask another question. Come on, we haven't got time.
1:24:40 > 1:24:43If you can fill the piping bag half with meringue, that would be great.
1:24:43 > 1:24:45What we're going to do is a mixture of toffee... Obviously vanilla.
1:24:45 > 1:24:48Before you do that... Just put a little bit of those in.
1:24:48 > 1:24:51- BOTH:- OK.- Just a few of hazelnuts. - OK. Beauty.- Just a few.
1:24:51 > 1:24:54Now, what we're going to do is layer this all up
1:24:54 > 1:24:57with our ice cream. Now, when I was at college and I used to make this,
1:24:57 > 1:24:59this would be made...
1:24:59 > 1:25:01Which would be like a...
1:25:01 > 1:25:05Almost like a copper tin and you'd set the ice cream in it
1:25:05 > 1:25:09and then you'd just dip it in water, which would get it out and it
1:25:09 > 1:25:12would actually be the perfect shape for a baked Alaska.
1:25:12 > 1:25:14However, I'm going to attempt to make ours...
1:25:14 > 1:25:16- This is an organic base.- This is kind of like organic, yeah.
1:25:16 > 1:25:20- Making it organic.- But rather than have it too much toffee...
1:25:20 > 1:25:22Very organic. Done with those.
1:25:22 > 1:25:24- Have you got me the rest...? - Can I stir this?- There you go.
1:25:24 > 1:25:27Right, now, what we do now is take this bit.
1:25:27 > 1:25:29Now, this doesn't look the most appetising thing,
1:25:29 > 1:25:31but, trust me, you need to do it this way.
1:25:31 > 1:25:32Lift this up,
1:25:32 > 1:25:35and then throw the meringue over the top.
1:25:35 > 1:25:39- Oh!- Wow! Wow!- It looks amazing.
1:25:39 > 1:25:42- But, what you need now.... - Thank you.- ..is a palette knife.
1:25:42 > 1:25:45- Thank you, viewers... - Into hot water.- ..so much!
1:25:45 > 1:25:47And you go round the edge like that.
1:25:47 > 1:25:50Now, the reason why you dip it in hot water
1:25:50 > 1:25:52is it stops the meringue from sticking
1:25:52 > 1:25:54to your palette knife too much.
1:25:54 > 1:25:57But you go all the way round just until your ice cream
1:25:57 > 1:26:00is nicely courted. Don't worry about the bottom like that, it's fine.
1:26:00 > 1:26:02Absolutely fine. You can bring some more round
1:26:02 > 1:26:03and just cover it all over.
1:26:03 > 1:26:05Now, don't worry about this stage because what you can do
1:26:05 > 1:26:10is just spike it up to make it look a bit more appetising.
1:26:10 > 1:26:15And then, because we've got a piping bag, plain nozzle - we can go round.
1:26:15 > 1:26:17JOHN EXHALES
1:26:18 > 1:26:21Just fill in the gaps. Now, normally, what you would do...
1:26:21 > 1:26:24- I'm going to cry! - Normally, what you'd do is pop this
1:26:24 > 1:26:30obviously on an ovenproof plate and then pop this in the oven.
1:26:30 > 1:26:33But, because we've got the invention of a blowtorch now,
1:26:33 > 1:26:34we can do it this way.
1:26:34 > 1:26:38You just put a piping bag like...
1:26:38 > 1:26:41- Wow!- Like that. You need to be good with a piping bag, otherwise
1:26:41 > 1:26:44it looks like something that a dog's left behind in the park.
1:26:44 > 1:26:46But, literally, just round this.
1:26:46 > 1:26:48If I was single, I'd take you home!
1:26:48 > 1:26:50Now, look. Look at this.
1:26:52 > 1:26:54Blowtorch.
1:26:54 > 1:26:56- Wow, stunning!- Oh!
1:26:56 > 1:26:58- It just goes round there. - That smell is...
1:26:58 > 1:27:00Oh, that's glorious!
1:27:02 > 1:27:05There you go. And if you want a birthday cake, set fire to the top.
1:27:05 > 1:27:08THEY LAUGH
1:27:08 > 1:27:11And that's that. And then, of course, we've got our toffee sauce.
1:27:11 > 1:27:13Now, this is just divine.
1:27:13 > 1:27:15I've got a ladle there. There we go.
1:27:15 > 1:27:18I could just drink that.
1:27:18 > 1:27:20And we've got the toffee sauce.
1:27:20 > 1:27:22You can just pour round the edge.
1:27:22 > 1:27:26Now, what I would do if I had a bit more time is take toffee sauce
1:27:26 > 1:27:30- and chocolate sauce and drizzle it. - Oh!
1:27:30 > 1:27:34- You've done this before. - Just a few times.
1:27:35 > 1:27:36Wow! Stunning.
1:27:38 > 1:27:42- That's ours now, thanks! - Grab your knife and fork.
1:27:42 > 1:27:44Agggh!
1:27:44 > 1:27:47- There you go.- Wow.- I don't whether to give you that or one of these -
1:27:47 > 1:27:50something like that!
1:27:50 > 1:27:52Tell us what you think.
1:27:52 > 1:27:53Go on, dig in.
1:27:53 > 1:27:55That way of making the meringue should be much softer
1:27:55 > 1:27:58than you're used to when you make it with...
1:27:58 > 1:28:00- I can't believe he's eating that much.- Thank you.
1:28:01 > 1:28:04Oh, my God! That's so good!
1:28:04 > 1:28:06You like that? Right, we'll get some wine out the fridge.
1:28:06 > 1:28:09I think he's happy. Bring over the glasses, guys.
1:28:10 > 1:28:13- Taste that sauce.- It's amazing. It's amazing.
1:28:13 > 1:28:14Grab into that, guys.
1:28:14 > 1:28:16Now, it's Italian wine for the end.
1:28:16 > 1:28:19- Now, I love this one. - At last, some Italian wine!
1:28:19 > 1:28:22There you go. Dive in and tell us what you think.
1:28:22 > 1:28:25It goes particularly well with that.
1:28:25 > 1:28:28- That smells lovely.- Yep. - Superb.- Delicious.- Fantastico!
1:28:33 > 1:28:35Now, I don't know if you picked it up from the clip, but John was
1:28:35 > 1:28:39really, really excited about that but he hid it quite well.
1:28:39 > 1:28:41Now, I'm afraid, that's all we've got time for on today's show.
1:28:41 > 1:28:44I hope you've enjoyed taking a look back at some of the delicious
1:28:44 > 1:28:47recipes, all hand-picked from the Saturday Kitchen archives.
1:28:47 > 1:28:49Have a great week and we'll see you soon.