0:00:02 > 0:00:04Good morning. There's a seriously sumptuous menu
0:00:04 > 0:00:07lined up for you today, so please sit back and enjoy the show.
0:00:07 > 0:00:10This is Saturday Kitchen Best Bites.
0:00:31 > 0:00:32Welcome to the show.
0:00:32 > 0:00:35I'm back to bring you more top chefs cooking fabulous food,
0:00:35 > 0:00:38and a great line-up of stars getting stuck in.
0:00:38 > 0:00:42You don't want to miss any of it. Coming up on the show today...
0:00:42 > 0:00:44rewind ten years and it's my younger self
0:00:44 > 0:00:47cooking up a spicy Thai beef salad with green mango,
0:00:47 > 0:00:50chilli and roasted rice for Rupert Everett.
0:00:50 > 0:00:54To continue our meat feast, someone who is always popular on the show -
0:00:54 > 0:00:58the award-winning Theo Randall makes a mouth-watering rump of lamb.
0:00:58 > 0:01:01The lamb is first marinated to soften it before it's roasted
0:01:01 > 0:01:03just long enough to make it crispy on the outside
0:01:03 > 0:01:05and beautifully pink in the middle.
0:01:05 > 0:01:07It's served with roasted onion, squash,
0:01:07 > 0:01:10spinach and a zingy salsa verde.
0:01:10 > 0:01:13Then it's time for a seasonal Sunday supper with one of Scotland's
0:01:13 > 0:01:15finest, Tom Kitchin.
0:01:15 > 0:01:17He is going for grouse with some roasted pumpkins,
0:01:17 > 0:01:20Jerusalem artichokes and beetroot.
0:01:20 > 0:01:24Great British Bake Off's Sue Perkins faces her Food Heaven or Food Hell.
0:01:24 > 0:01:27But did she get her Food Heaven, hazelnut and chocolate gateau,
0:01:27 > 0:01:31or did she end up facing her Food Hell, goat's cheese on brioche
0:01:31 > 0:01:33with salt-baked celeriac and red currant dressing?
0:01:33 > 0:01:38Wow. You can find out what she gets at the end of the show.
0:01:38 > 0:01:40Now, kicking things off is a brilliant chef and author of
0:01:40 > 0:01:43award-winning cookbooks, Stephane Reynaud.
0:01:43 > 0:01:47He's showing us why he is the master of rural French cuisine.
0:01:47 > 0:01:50So what are you going to make for us then, Stephane? A little pie.
0:01:50 > 0:01:54Yes, a little pie with squid, with a lot of vegetables.
0:01:54 > 0:01:58Here you have tomato. We should use tomato from Mirmande.
0:01:58 > 0:02:00Mirmande. Mirmande. It's big, huge tomatoes.
0:02:00 > 0:02:04They're like big beef tomatoes, yeah? Yeah, they're great.
0:02:04 > 0:02:07We've onions, celery, garlic, sugar, black olive.
0:02:07 > 0:02:09This comes from a particular region in France.
0:02:09 > 0:02:12Yeah, it's from Languedoc-Roussillon.
0:02:12 > 0:02:16It's from the south of France. It's on the Mediterranean Sea.
0:02:16 > 0:02:19I love this region, because you have a lot of fish.
0:02:19 > 0:02:21There is a big fish market.
0:02:21 > 0:02:25I used to go there very often and just cook fish.
0:02:25 > 0:02:28Particularly this is an area with seafood...
0:02:28 > 0:02:30Seafood and good fish from the Mediterranean.
0:02:30 > 0:02:32There is a huge fish market there.
0:02:32 > 0:02:35You have people from everywhere in France coming
0:02:35 > 0:02:37to buy some red tuna, some sole.
0:02:37 > 0:02:40We have great, great fish there.
0:02:40 > 0:02:42Tell us about this pie.
0:02:42 > 0:02:47This pie, it's a very old, traditional recipe from Sete.
0:02:47 > 0:02:51Last century, when the fishermen came in with boats,
0:02:51 > 0:02:56they sold the nice fish and nobody wanted to have squid,
0:02:56 > 0:03:03so they have to prepare squids for them. They made this pie.
0:03:03 > 0:03:06After that, they sold a lot of squid.
0:03:06 > 0:03:07There you go. It's a nice story.
0:03:07 > 0:03:09It's quite unusual to put squid in a pie, really,
0:03:09 > 0:03:13but in this one you're using shortcrust pastry, so it's...
0:03:13 > 0:03:17It's like a little pasty. Yeah, kind of pasty, yes.
0:03:17 > 0:03:20No, it's not usual in Sete.
0:03:20 > 0:03:24Not usual over there, but certainly over here, to put squid in a pie.
0:03:24 > 0:03:27Anyway, you're slicing up the squid cos we're going to slowly
0:03:27 > 0:03:28cook this, is that right?
0:03:28 > 0:03:31Yes, we have to cook it for an hour, very slowly.
0:03:31 > 0:03:33The tomato - I'm going to peel the tomatoes.
0:03:36 > 0:03:40We've got some fennel in here, garlic and onions.
0:03:40 > 0:03:45Yes. Then we're going to make a new pastry. It's pastry day. Yep.
0:03:45 > 0:03:47As well as being busy in the restaurant,
0:03:47 > 0:03:49I mean, you are so busy writing.
0:03:49 > 0:03:53Yes, I love that. For me, it's like a drug.
0:03:53 > 0:03:55I want to make a book every year to come back on your show
0:03:55 > 0:03:59with this book. I love the show, so it's nice for me.
0:03:59 > 0:04:01You know, I speak English once a year,
0:04:01 > 0:04:04so I can come here to improve it. That's great.
0:04:04 > 0:04:06You're always welcome as well. Thank you.
0:04:06 > 0:04:09Your books sell all over the world as well.
0:04:09 > 0:04:12The new one is on pies and... Well, tell us about it.
0:04:12 > 0:04:16The new one on pies that you can make pies with vegetables,
0:04:16 > 0:04:21with fish, with meat, with everything. I love this way to cook.
0:04:21 > 0:04:26In the beginning, pie in my family was the Sunday night lunch,
0:04:26 > 0:04:29because it was to clean the fridge. To clean the fridge? Yes.
0:04:29 > 0:04:31Right, all the leftovers.
0:04:31 > 0:04:36A piece of roast, some vegetables, some roast, some rice...
0:04:36 > 0:04:38If you want to wash your hands.
0:04:38 > 0:04:44You mix everything together and then make a pie.
0:04:44 > 0:04:45That's the beginning of a pie.
0:04:45 > 0:04:48After, in the butchery of my grandfather,
0:04:48 > 0:04:53they started to make a real pie with meat...
0:04:53 > 0:04:57Of course, the one that we know you for is the book on pork.
0:04:57 > 0:05:01Yeah, that was my first one. Yeah, I remember it.
0:05:01 > 0:05:03This one is on pies.
0:05:03 > 0:05:05As soon as you're writing one, finishing one,
0:05:05 > 0:05:10you're starting another. Always. I need to have that.
0:05:10 > 0:05:11I've told you, it's like a drug.
0:05:11 > 0:05:16It's very important for me to have a lot of things to do.
0:05:16 > 0:05:19This is shortcrust pastry, which is basically half butter to flour,
0:05:19 > 0:05:22a little bit of egg. It's kind of the same...
0:05:22 > 0:05:24Kind of similar, yeah, but you just mix it all together, really,
0:05:24 > 0:05:27rather than flake it in. I'm going to roll this out.
0:05:27 > 0:05:32You want two sort of discs with this one.
0:05:32 > 0:05:35OK, then I put some wine.
0:05:37 > 0:05:39Then I add some sugar.
0:05:42 > 0:05:44Sugar to this? Yes.
0:05:44 > 0:05:45Is this the traditional recipe
0:05:45 > 0:05:47or is this something you've adapted, really?
0:05:47 > 0:05:50It should be a traditional recipe. Right.
0:05:50 > 0:05:53But this is exactly how they would do it, is it?
0:05:53 > 0:05:55Yes. In my cuisine.
0:05:55 > 0:05:56Right.
0:05:56 > 0:06:00We've got our pastry there. This sort of size? Would be great, yes.
0:06:03 > 0:06:04Two circles.
0:06:06 > 0:06:08But, you know, with books,
0:06:08 > 0:06:11it's unbelievable because you can reach so many people.
0:06:11 > 0:06:15It's a great opportunity to do that.
0:06:15 > 0:06:17It's a big subject, pies and that kind of stuff,
0:06:17 > 0:06:21because each region has its own kind of pie, similar to the UK as well.
0:06:21 > 0:06:26Every region has its own pie, its own shape. Yep.
0:06:31 > 0:06:35OK, so it has to be cooked during one hour very slowly.
0:06:35 > 0:06:39Then you put it in the fridge. Do you want me to get that one out?
0:06:39 > 0:06:41Yes, please.
0:06:41 > 0:06:45So it reduces and reduces down. Yes. This is what we end up with.
0:06:48 > 0:06:50Great.
0:06:50 > 0:06:52There you go. This has been seasoned as well.
0:06:52 > 0:06:54Do you want me to do a little salad? That would be great, yeah.
0:06:54 > 0:06:58With the fennel, the mint and the lemon.
0:07:03 > 0:07:06We saw James and his gadget there from the Shopping Channel.
0:07:06 > 0:07:08Do you have shopping channels in France?
0:07:08 > 0:07:10I have some, but I never saw - sorry.
0:07:11 > 0:07:12But there is some, yes.
0:07:12 > 0:07:15It must be a chef thing, you see.
0:07:15 > 0:07:18Have you heard of the one-footed slipper? Sorry? No, you haven't.
0:07:21 > 0:07:26The what? The one-footed slipper? The one-footed slipper. I bought...
0:07:26 > 0:07:28I didn't buy a one-footed slipper,
0:07:28 > 0:07:32but I did actually buy a solar-powered blue tit and robin.
0:07:32 > 0:07:36I don't know what it is. It glows in the dark, it's for the garden.
0:07:36 > 0:07:41OK. It scared my dog, so I gave it to Chris Evans for Christmas.
0:07:41 > 0:07:42Sorry, Chris, but I did.
0:07:45 > 0:07:46Right, look at this pie.
0:07:46 > 0:07:52Then we're going to put some spices on the top...
0:07:53 > 0:07:55What's that, a bit of paprika on there?
0:07:55 > 0:07:57Yeah, that's true - paprika.
0:07:59 > 0:08:02You've got some mint, a bit of lemon.
0:08:04 > 0:08:07Looking at your book, which would be your favourite?
0:08:07 > 0:08:12I love all of the classic French charcuterie pies... Yes.
0:08:13 > 0:08:18But my first book, Pork And Sons,
0:08:18 > 0:08:22and Ripailles... I love all of my books.
0:08:22 > 0:08:24Happy with that?
0:08:24 > 0:08:28Yes, sure. Brilliant. This goes in the oven for half an hour.
0:08:28 > 0:08:31After you. Half an hour in the oven.
0:08:31 > 0:08:32We've got a little fennel salad here.
0:08:32 > 0:08:39Fennel, mint, lemon juice, a little bit of oil, mix this together.
0:08:39 > 0:08:42Bring that out as well. There you go.
0:08:42 > 0:08:44You've got that.
0:08:47 > 0:08:51I'll get you a little tool to get it off with. There you go.
0:08:54 > 0:08:57Anybody wanting to visit your neck of the woods, particularly Paris,
0:08:57 > 0:08:59what's the name of your restaurant?
0:08:59 > 0:09:03It's Villa 9 Trois. It's in the suburb, it's in Montreuil.
0:09:03 > 0:09:07With pleasure, please, give me a call.
0:09:07 > 0:09:09I have my reservation book in my office, so...
0:09:12 > 0:09:15Chris Evans has just texted in.
0:09:15 > 0:09:19Sorry, Chris, but I did actually give it to him for Christmas.
0:09:19 > 0:09:21OK, there you go. Happy with that?
0:09:21 > 0:09:26The Tielle Setoise with the fennel salad. Bon appetit.
0:09:26 > 0:09:27Bon appetit indeed.
0:09:34 > 0:09:38He's off. There you go. You can serve it, there you go. Please.
0:09:38 > 0:09:42I'm sorry it's squid inside. It looks good.
0:09:42 > 0:09:45Particularly when you cook it for that amount of time, really.
0:09:45 > 0:09:48Yeah. Yeah. Is it a first for you as well?
0:09:48 > 0:09:51Something like this? I've never tried anything like this before.
0:09:51 > 0:09:53I've had a twist on, like, a fish pasty,
0:09:53 > 0:09:58but not squid cooked down for an hour and encased like this, no.
0:09:58 > 0:10:02Yeah... I obviously tried it in rehearsal.
0:10:02 > 0:10:04You used to serve that for an aperitif in the south.
0:10:04 > 0:10:08You can have it cold or hot. Sounds pretty good to me.
0:10:08 > 0:10:11With the tomatoes and olives and everything else. It'll be hot.
0:10:15 > 0:10:16It's so tender.
0:10:16 > 0:10:17It's good, innit?
0:10:17 > 0:10:20The flavour is unreal. There you go.
0:10:24 > 0:10:27A pasty with a twist. I'll be doing that one at home myself.
0:10:27 > 0:10:29Of course, you guys want me to call it a pasty,
0:10:29 > 0:10:31but where I come from, it's a pah-sty.
0:10:31 > 0:10:34Coming up, James whips up a home-grown parsnip soup with
0:10:34 > 0:10:37mini crab beignets for actress Amanda Redman.
0:10:37 > 0:10:40Before that, it's time to meet some of Rick Stein's food heroes.
0:10:42 > 0:10:44Apart from over-cooked steaks,
0:10:44 > 0:10:48one thing has been consistent in my journey round these islands.
0:10:48 > 0:10:52That's the popularity of sticky toffee pudding.
0:10:52 > 0:10:56I think it originally came from the Sharrow Bay Hotel here in the
0:10:56 > 0:10:59Lake District, but now a local village shop is turning out
0:10:59 > 0:11:02puddings honestly as good as I can make myself.
0:11:02 > 0:11:07Sticky toffee pudding here in the village of Cartmel is the food hero,
0:11:07 > 0:11:11because it actually saved the village shop.
0:11:13 > 0:11:16Nowadays, Jean Johns makes the puddings at her house,
0:11:16 > 0:11:19but this is where they made them for years.
0:11:19 > 0:11:22For the sauce, they still use local cream,
0:11:22 > 0:11:26which Jean is pouring into melting butter and adding brown sugar.
0:11:26 > 0:11:30We used to make it for the shop, just for the shop.
0:11:30 > 0:11:33Then people would come on holiday, come for the day out,
0:11:33 > 0:11:37buy one, take it home and then ring up and say, where could they get it?
0:11:37 > 0:11:40We thought, well, perhaps in the winter time, which is quiet,
0:11:40 > 0:11:44well, was quiet for us, we could make the puddings and bring in
0:11:44 > 0:11:46a bit of money as well, so we did that.
0:11:46 > 0:11:50On a small scale, but it gradually got bigger and bigger.
0:11:50 > 0:11:52It just has gone on from there.
0:11:54 > 0:11:56For the pudding, she creams sugar and butter together
0:11:56 > 0:12:01in a large mixer, then adds vanilla extract and local eggs -
0:12:01 > 0:12:04free-range, of course, look at those yolks!
0:12:05 > 0:12:08She adds chopped dates to boiling water to soften them.
0:12:08 > 0:12:11Dates are the most important ingredient.
0:12:11 > 0:12:14In fact, in Australia, they call it sticky date pudding.
0:12:14 > 0:12:16Meanwhile, back in the mixer,
0:12:16 > 0:12:20she adds self-raising flour to the creamed butter and sugar.
0:12:20 > 0:12:24Finally, some bicarbonate of soda to make everything light.
0:12:25 > 0:12:28All she has to do now is add the date mix,
0:12:28 > 0:12:30which is all light and foamy, to the rest.
0:12:30 > 0:12:32That's it.
0:12:32 > 0:12:38Sadly, most of us don't have time to make puddings like this any more,
0:12:38 > 0:12:41or other ones like Sussex pond or summer,
0:12:41 > 0:12:45all those great British puddings for which we're so famous.
0:12:45 > 0:12:47So, thank goodness for Jean.
0:12:47 > 0:12:52What I can say is that according to the film crew, one is not enough.
0:12:54 > 0:12:57So, if it wasn't for the sticky toffee pudding,
0:12:57 > 0:12:58this shop would not exist.
0:12:58 > 0:13:01Indeed, it could have been a private house now.
0:13:01 > 0:13:04I would imagine it would have been a private house now.
0:13:04 > 0:13:07In fact, sticky toffee puddings have saved this shop.
0:13:07 > 0:13:10Saved by the sticky toffee pudding. Yep.
0:13:15 > 0:13:19Well, if sticky toffee pudding is the most popular of all puddings
0:13:19 > 0:13:24in this country, then surely this is getting that way as a starter.
0:13:24 > 0:13:27Once it was only found in Italian restaurants,
0:13:27 > 0:13:29but now it's everywhere - I think, really because it's
0:13:29 > 0:13:34so healthy and good for you - tomato, basil and mozzarella salad.
0:13:34 > 0:13:37But this isn't any ordinary mozzarella,
0:13:37 > 0:13:40it's buffalo mozzarella from Devon.
0:13:40 > 0:13:43The great thing about this dish is that it has to look rustic.
0:13:43 > 0:13:47Although I like to layer the cheese and the tomato
0:13:47 > 0:13:50a little bit neatly, I like the finish to look as almost
0:13:50 > 0:13:53you've just dropped the thing on the plate.
0:13:53 > 0:13:56What's so important about this dish is all the ingredients have
0:13:56 > 0:13:57to be tippy-top.
0:13:59 > 0:14:02But the buffalo mozzarella was fantastic.
0:14:02 > 0:14:03I didn't really believe it.
0:14:03 > 0:14:06So often you get sort of imitation Parma ham,
0:14:06 > 0:14:09imitation salamis in this country and they don't work,
0:14:09 > 0:14:13but it had that sort of, like, farmyard-y taste that was
0:14:13 > 0:14:16so typical of buffalo mozzarella and so reminiscent
0:14:16 > 0:14:19of the Italian mozzarella, but still it was different.
0:14:19 > 0:14:22What I liked about it was these buffalos came from Romania,
0:14:22 > 0:14:24of all places.
0:14:24 > 0:14:26That part of Romania that used to be known as Transylvania,
0:14:26 > 0:14:28you know, Dracula and all that.
0:14:29 > 0:14:33But the thing that is really amusing was that Chris and Pete were filming
0:14:33 > 0:14:35them coming out of the field going for milking,
0:14:35 > 0:14:37and they were actually charging towards them.
0:14:37 > 0:14:39I was thinking, "They've got to get out of the way soon."
0:14:39 > 0:14:42The guy was saying, "It's all right, they're perfectly safe."
0:14:42 > 0:14:45But we learnt afterwards that more people are killed in
0:14:45 > 0:14:50South African game reserves by buffalos than any lions or leopards.
0:14:50 > 0:14:54These exotic creatures now dot the landscape in mid-Devon.
0:14:54 > 0:14:57The Greenaways, who began this venture, saw a real opening in the
0:14:57 > 0:15:01market and took a bit of a risk, not knowing much about the trendy
0:15:01 > 0:15:04eating habits of the chattering classes.
0:15:04 > 0:15:07Five years ago, I didn't really know mozzarella myself, to be honest.
0:15:07 > 0:15:10I didn't know nothing about mozzarella. But now you've got it...
0:15:10 > 0:15:13It's always on TV, advertised.
0:15:13 > 0:15:15They watched some garden programme,
0:15:15 > 0:15:18they've all got their patios now, and decking and whatever.
0:15:18 > 0:15:21Of course, they've got to have their mozzarella to go with it.
0:15:21 > 0:15:23Pizzas as well, nice on pizzas.
0:15:23 > 0:15:25Very much so. Or the basil and mozzarella tomato salads.
0:15:25 > 0:15:28Exactly, works together. It is... We are more European.
0:15:34 > 0:15:36Well, I must say, over the years,
0:15:36 > 0:15:40I've sort of fallen out of love with pizzas, what with all the fillings
0:15:40 > 0:15:45you now get in them, like sweetcorn and pineapple and all that.
0:15:45 > 0:15:48I sort of thought, "Well, they're missing the point."
0:15:48 > 0:15:52But a few years ago, we were filming in Naples and just went for
0:15:52 > 0:15:56a simple pizza down a backstreet and just some rough red wine.
0:15:56 > 0:15:58It was a pizza margherita.
0:15:58 > 0:16:01Well, my affection was rekindled.
0:16:02 > 0:16:04I need to make a tomato sauce.
0:16:04 > 0:16:07First some olive oil and very finely chopped garlic -
0:16:07 > 0:16:10just sweat that off in the oil -
0:16:10 > 0:16:12then some peeled and chopped tomatoes.
0:16:12 > 0:16:14It's very important to make a good tomato sauce.
0:16:14 > 0:16:17You could get it out of a tin, but it ain't as good.
0:16:17 > 0:16:22Salt and some freshly ground black pepper, then a slug of wine.
0:16:22 > 0:16:25Now just let that all reduce very, very gently.
0:16:25 > 0:16:29Just towards the end, throw in some chopped oregano.
0:16:29 > 0:16:32That's just about there, reduced down already,
0:16:32 > 0:16:35so we can put that on the pizza dough.
0:16:35 > 0:16:38But before that, I just need to heat this plate up, the baking sheet.
0:16:38 > 0:16:40You can use a big tile as well.
0:16:40 > 0:16:44I'm trying to assimilate the cooking of a pizza oven.
0:16:44 > 0:16:47Obviously you can't quite get it, but what you need is
0:16:47 > 0:16:49a good base heat as soon as that dough hits it,
0:16:49 > 0:16:52it starts to bubble up.
0:16:52 > 0:16:54The dough is very straightforward -
0:16:54 > 0:16:58just flour, salt, yeast, water and a little bit of olive oil.
0:17:00 > 0:17:03I'm going to roll this out to about 12 inches in diameter,
0:17:03 > 0:17:05cos as with the mozzarella,
0:17:05 > 0:17:10there's a lot of controversy with pizza - fierce stuff, pizza talk -
0:17:10 > 0:17:13about whether you use plain flour or strong flour.
0:17:13 > 0:17:16But I've discovered you get a crisper crust if you use
0:17:16 > 0:17:20strong flour, so this is strong flour.
0:17:20 > 0:17:21Nearly there now.
0:17:23 > 0:17:24There we go.
0:17:24 > 0:17:28Now, then...this is my version of a paddle to sort of throw the
0:17:28 > 0:17:30pizza into the oven.
0:17:30 > 0:17:33I'm just going to put some polenta on the top of the paddle there.
0:17:33 > 0:17:37They're like little ball bearings so the thing slides off it very
0:17:37 > 0:17:40easily and straight into the oven.
0:17:40 > 0:17:44There we go. Just stretch that out a little bit.
0:17:44 > 0:17:46Now we'll put the tomato sauce on it.
0:17:47 > 0:17:49You only need to put it quite thinly,
0:17:49 > 0:17:51I think it's all about balance -
0:17:51 > 0:17:53not too much sauce, not too much mozzarella,
0:17:53 > 0:17:56everything thin and elegant, I suppose.
0:17:56 > 0:18:01The mozzarella, some argue just use ordinary cow's milk mozzarella,
0:18:01 > 0:18:04but I think that lovely, spongy buffalo mozzarella.
0:18:04 > 0:18:06I really admire the Greenaways.
0:18:06 > 0:18:09When they first brought the herd over to Devon,
0:18:09 > 0:18:11the local farmers thought they were barking mad,
0:18:11 > 0:18:13and that included their father.
0:18:14 > 0:18:16But now for the difficult bit,
0:18:16 > 0:18:19will the pizza slide off or will it stick?
0:18:28 > 0:18:29I didn't expect that to work.
0:18:32 > 0:18:36I'm a man of simple taste. That's why I like pizza margherita.
0:18:36 > 0:18:38You know when you go into a pizza place and you're assailed
0:18:38 > 0:18:41with all those different combinations?
0:18:41 > 0:18:43I think just go for the simple stuff -
0:18:43 > 0:18:44it'll taste better anyway!
0:18:52 > 0:18:54Great stuff from Rick as always.
0:18:54 > 0:18:57We're very lucky in this country to have access to so many interesting
0:18:57 > 0:18:59and exciting ingredients, like buffalo mozzarella that Rick used.
0:18:59 > 0:19:03However, there is one vegetable that I suspect we British may be
0:19:03 > 0:19:06alone in adoring. This is a parsnip.
0:19:06 > 0:19:11In fact, this is not a parsnip - these are parsnips. Check these out.
0:19:11 > 0:19:12CHEFS EXCLAIM
0:19:12 > 0:19:15"Ooh, la, la", from the Frenchman.
0:19:15 > 0:19:18These are from my garden. Look at them little fellas.
0:19:18 > 0:19:22Look at that! That's a proper parsnip. They look almost medieval.
0:19:22 > 0:19:24I thought...
0:19:24 > 0:19:27I thought I'd do a soup with this, because I think that's
0:19:27 > 0:19:30a great way of doing parsnip soup, but you leave the peel on.
0:19:30 > 0:19:34Don't peel it. Loads of flavour is in the peel as well.
0:19:34 > 0:19:36You agree, Daniel, happy with that?
0:19:36 > 0:19:38Absolutely. When did you dig them out the ground? Yesterday. Ooh.
0:19:38 > 0:19:40Yesterday morning.
0:19:40 > 0:19:43Basically I am going to saute these up very quickly in a pan.
0:19:43 > 0:19:44And the roots?
0:19:44 > 0:19:48The first frost is here, so the roots start to get sweeter,
0:19:48 > 0:19:49a bit, so...
0:19:49 > 0:19:54The first frost has been here since January, living in this weather.
0:19:54 > 0:19:56Anyway, basically we're going to quickly saute off our parsnips,
0:19:56 > 0:19:58keep the skin on as well.
0:19:58 > 0:20:01I'm going to saute it off with some shallots, some curry powder,
0:20:01 > 0:20:05some stock in there as well to make a very quick instant soup.
0:20:05 > 0:20:07So I'm going to slice this nice and thin.
0:20:07 > 0:20:10And the curry must be nice with that. It is. A bit of sherry.
0:20:10 > 0:20:12Have you got any sherry?
0:20:12 > 0:20:16Or curry, curry is nice. Did you say sherry or curry?
0:20:16 > 0:20:18Did you say sherry or curry? I said curry. Curry.
0:20:18 > 0:20:20That's what I've got here, Chef. OK, good.
0:20:20 > 0:20:24He's making it up as he goes along. A bit of curry has gone in there.
0:20:24 > 0:20:27A bit of shallot, in we go with the stock, nice and simple soup.
0:20:27 > 0:20:30Now, tell us about your acting because you've got to thank
0:20:30 > 0:20:34your parents, haven't you, for getting you into acting,
0:20:34 > 0:20:36cos they sent you to drama school, didn't they?
0:20:36 > 0:20:39Yeah, they did because I'd been in hospital for such a long time
0:20:39 > 0:20:41because I was badly burnt as a kid.
0:20:41 > 0:20:43I think they just wanted... I had so much energy
0:20:43 > 0:20:47and they wanted me to go somewhere I could get rid of it, I think.
0:20:47 > 0:20:49And they sent me to a little dancing school.
0:20:49 > 0:20:51And I can't dance.
0:20:51 > 0:20:53And the teacher said, please take her away
0:20:53 > 0:20:55and put her upstairs to the drama class.
0:20:55 > 0:20:57And they did and that was it. And that was it.
0:20:57 > 0:20:59I did drama once, I did the nativity play once,
0:20:59 > 0:21:01I played one of the Kings.
0:21:01 > 0:21:04I was so useless at it that they threw me off
0:21:04 > 0:21:07after rehearsals and put me on lighting.
0:21:07 > 0:21:09I was only eight and I only had a switch to put on and off.
0:21:09 > 0:21:11And they kicked me off that as well!
0:21:11 > 0:21:13A bit of curry powder.
0:21:13 > 0:21:16But it paid off - 18 years old, you were at the Old Vic. Yeah.
0:21:16 > 0:21:19With the likes of Daniel Day-Lewis and all that sort of thing.
0:21:19 > 0:21:21It was quite an extraordinary year actually,
0:21:21 > 0:21:24we had loads of people that have done really well since then.
0:21:24 > 0:21:28It's a great school, so... People watching this will remember you
0:21:28 > 0:21:32from At Home With The Braithwaites, a lot of television, and you've done
0:21:32 > 0:21:35theatre and bits and pieces, but I remember the films that you've done.
0:21:35 > 0:21:37You've done some amazing films.
0:21:37 > 0:21:40Thank you. Denzel Washington as well. Yes. You did that.
0:21:40 > 0:21:44What was that? Queen And Country. Ray Winstone as well. Yes.
0:21:44 > 0:21:46Sexy Beast. Yeah.
0:21:46 > 0:21:47Where does your passion lie?
0:21:47 > 0:21:51Is it like most actors, they want to go to the theatre?
0:21:51 > 0:21:53Where was it for you? It's a mixture.
0:21:53 > 0:21:57I think it totally depends on what you're doing, on the show.
0:21:57 > 0:22:00And they are very different sort of techniques that you use.
0:22:00 > 0:22:03And I like mixing it up as much as possible
0:22:03 > 0:22:05because that keeps it interesting.
0:22:05 > 0:22:09I mean, keeping it interesting, you're with a bunch of actors now.
0:22:09 > 0:22:14You're smiling while you're saying that. But doing New Tricks.
0:22:14 > 0:22:18Yes. Because didn't New Tricks start off as a one-off show,
0:22:18 > 0:22:20just one programme? Yes, it did.
0:22:20 > 0:22:22And the viewing figures were phenomenal,
0:22:22 > 0:22:25so we went on and did a first series
0:22:25 > 0:22:29and then each series, the ratings just got higher and higher.
0:22:29 > 0:22:31What are you doing, James, there?
0:22:31 > 0:22:33Sorry, Chef, I'm doing my little beignets, my crab beignets.
0:22:33 > 0:22:35I've got choux pastry,
0:22:35 > 0:22:37crab - brown crab, white crab -
0:22:37 > 0:22:40that's going into a little deep fat fryer.
0:22:40 > 0:22:42Little fritters in there.
0:22:42 > 0:22:47Lovely. Louisiana will be proud of you, they love beignets down there.
0:22:47 > 0:22:49This is a bit of choux pastry.
0:22:49 > 0:22:54We're now in our seventh series. Yeah. And you were on last night.
0:22:54 > 0:22:57Yes, Friday nights, that's right. You play quite a feisty character,
0:22:57 > 0:23:00is that because the three people that you're surrounded by,
0:23:00 > 0:23:04they're all quite...they're quite strong characters in themselves?
0:23:04 > 0:23:07Yeah, I think...a woman in that sort of job has to be.
0:23:07 > 0:23:10She has to be pretty strong and, you know,
0:23:10 > 0:23:15she's got to keep the lid on those three appallingly behaved children.
0:23:15 > 0:23:19Yeah. Are we going to see you after the series has finished,
0:23:19 > 0:23:21are we going to see you on anything else?
0:23:21 > 0:23:23Are you going back to the theatre, what really interests you?
0:23:23 > 0:23:26It totally depends on whatever project comes along
0:23:26 > 0:23:27and if I like it then I'll do it.
0:23:27 > 0:23:30It doesn't matter really where it is.
0:23:30 > 0:23:32So we'll just see what happens.
0:23:32 > 0:23:35If the job's there, we do it. Absolutely.
0:23:35 > 0:23:37And one of the things I want to know about
0:23:37 > 0:23:39is your little school that you set up.
0:23:39 > 0:23:42Didn't you set it up about 12 years ago now? Yeah. Tell us about that.
0:23:42 > 0:23:45I just set it up because I was a bit fed up with all these kids
0:23:45 > 0:23:48coming on television saying, I want to be famous.
0:23:48 > 0:23:51I thought, that's not what it's about, you have to love the craft.
0:23:51 > 0:23:52We got rid of Big Brother, so it's a start.
0:23:52 > 0:23:55That's a start, yes, but only just.
0:23:55 > 0:23:57So we set up this school and all the teachers
0:23:57 > 0:24:01are professional people and the youngest we have is five.
0:24:01 > 0:24:05But there's no ceiling, so we've got people in their 40s as well.
0:24:05 > 0:24:07And that's just gone from strength to strength
0:24:07 > 0:24:09and it's a passion of mine.
0:24:09 > 0:24:12But aren't a selection of actors helping you out as well?
0:24:12 > 0:24:15Yeah, actors, directors, writers, which is fantastic.
0:24:15 > 0:24:19And a lot of them have gone on to do very well themselves.
0:24:19 > 0:24:21You need to be an agent as well.
0:24:21 > 0:24:24Right, so we've got our parsnip soup,
0:24:24 > 0:24:27which I'm going to pour into our blender, like that.
0:24:27 > 0:24:32There we go. We just put the lid on and give this a quick blitz.
0:24:36 > 0:24:40There you go. You want a nice smooth soup, so I'll just take the lid off.
0:24:40 > 0:24:43Maybe put a bit of this liquid in.
0:24:49 > 0:24:51This is ideal for you cos I'm told
0:24:51 > 0:24:54you're a bit impatient in the kitchen.
0:24:54 > 0:24:58Yes, I admire all of you, but I just couldn't spend the time
0:24:58 > 0:25:02and the fiddling, the faffing around with stuff.
0:25:02 > 0:25:05It's easy. Mind you, that was very quick. That seems to be very quick.
0:25:05 > 0:25:08Literally, from start to finish, it will only take...
0:25:10 > 0:25:12..it should only take literally a couple of minutes.
0:25:12 > 0:25:15Five or six minutes to make a soup.
0:25:15 > 0:25:16Then season this up.
0:25:18 > 0:25:21Black pepper, some salt.
0:25:22 > 0:25:24Our beignets are here.
0:25:25 > 0:25:29Switch this off. They haven't made a silent blender yet.
0:25:29 > 0:25:34No, they haven't, Chef, sorry. It's OK. And we just pour that
0:25:34 > 0:25:35straight into there.
0:25:35 > 0:25:39What I'm going to do now is take my little beignets, like that...
0:25:40 > 0:25:43..over there, these are the little crab beignets.
0:25:43 > 0:25:47A little bit of...that's choux pastry with a bit of brown crab.
0:25:47 > 0:25:51A bit of coriander cress. A drizzle of cream over the top.
0:25:51 > 0:25:54There you go. I'm only making it fancy
0:25:54 > 0:25:56cos we're in the present company and all that.
0:25:56 > 0:26:00Has the brown crab got more flavour? I think it has.
0:26:00 > 0:26:02And finally some almonds over the top.
0:26:02 > 0:26:05Just dive into that, that's a quick soup.
0:26:05 > 0:26:08Literally, it's taken five or six minutes to make, not much more.
0:26:08 > 0:26:10It's quite warm.
0:26:10 > 0:26:13A touch of curry powder has gone in there, so it's a bit of spice.
0:26:13 > 0:26:16Mm! Happy with that? It's lovely.
0:26:16 > 0:26:18This will take a little longer
0:26:18 > 0:26:21because you have to grow first the parsnips. Exactly.
0:26:21 > 0:26:23But it's worth it in the end, isn't it?
0:26:28 > 0:26:32And I'd like James to send some of his home-grown parsnips my way too.
0:26:32 > 0:26:33They look delicious.
0:26:33 > 0:26:36Today, we're taking a look back at some of the tastiest recipes
0:26:36 > 0:26:38from the Saturday Kitchen archives.
0:26:38 > 0:26:41And there's still loads of inspiring dishes to come.
0:26:41 > 0:26:42Time for a blast from the past.
0:26:42 > 0:26:46This was one of my earlier appearances on Saturday Kitchen Live
0:26:46 > 0:26:48back in 2006, ten years ago.
0:26:48 > 0:26:51I'm ageing like fine wine, I hear you say. I know, I really am.
0:26:51 > 0:26:54I whipped up a little Thai beef number,
0:26:54 > 0:26:57though I'm not sure Rupert Everett was impressed.
0:26:57 > 0:26:58See for yourselves.
0:26:58 > 0:27:01Tell us what we're cooking, I'm looking forward to this dish.
0:27:01 > 0:27:04I'm doing a Thai beef salad which is quite an interesting Thai salad,
0:27:04 > 0:27:08and I'm doing it with a classic Thai mango salad, called som tum.
0:27:08 > 0:27:10So you do it without the beef or with the beef.
0:27:10 > 0:27:12But the dressing is really important.
0:27:12 > 0:27:15It's a great staple dressing you can use for lots of other things.
0:27:15 > 0:27:18OK. But the first process, I've got to get this beef on. Yeah.
0:27:18 > 0:27:20It's interesting, people want to know about confit,
0:27:20 > 0:27:23you preserve things. The Thais have been doing this for a long time.
0:27:23 > 0:27:27The confit French would be duck fat, or goose fat.
0:27:27 > 0:27:30Yeah, the confit is basically a confiture,
0:27:30 > 0:27:32it's a preserving technique.
0:27:32 > 0:27:36But what they do is you add salt, take the water out and put fat in.
0:27:36 > 0:27:41But what happens here is I've soaked this beef in fish sauce overnight.
0:27:41 > 0:27:43And... Is this any beef?
0:27:43 > 0:27:46No, this is just trimmed beef because in a restaurant,
0:27:46 > 0:27:48like the restaurant I've got, Smith's,
0:27:48 > 0:27:51is that we use lots of meat and we have lots of trimmings.
0:27:51 > 0:27:54And what you do with those is always very difficult.
0:27:54 > 0:27:57So this is like the fatty, strippy bits you can't use for anything,
0:27:57 > 0:27:59maybe for mince, it's got some sinew in it.
0:27:59 > 0:28:01So, soak it in fish sauce first,
0:28:01 > 0:28:04then I'm going to flavour it with ginger...
0:28:04 > 0:28:07ginger and galangal and lemongrass
0:28:07 > 0:28:09and then I'm going to put lots of coconut milk
0:28:09 > 0:28:13over the top of it and cook it in a tray for quite a long time.
0:28:13 > 0:28:14Let's get that out of the way.
0:28:14 > 0:28:17This fish sauce is readily available.
0:28:17 > 0:28:20Like ginger, like lemongrass. What about this galangal?
0:28:20 > 0:28:24Galangal is basically what they call now grated ginger.
0:28:24 > 0:28:27It's not necessarily necessary, actually.
0:28:27 > 0:28:32It's not ginger taste, is it? It's perfumed-y sort of thing.
0:28:32 > 0:28:34Yes, it looks like a pink root
0:28:34 > 0:28:36and it's a lot more perfumed than ginger.
0:28:36 > 0:28:39But the other thing is that it must be cooked.
0:28:39 > 0:28:41But it's also got a bit of heat to it,
0:28:41 > 0:28:43whereas ginger is quite soft and mild.
0:28:43 > 0:28:45But the galangal's perfumed,
0:28:45 > 0:28:49whereas I think ginger is actually aromatic.
0:28:49 > 0:28:51And I think that's the real difference.
0:28:51 > 0:28:53But the Thais use as much flavour as possible.
0:28:53 > 0:28:56Just chop it up and then get your lemongrass,
0:28:56 > 0:29:00back of a cleaver, and give it a bash, gets rid of your frustrations
0:29:00 > 0:29:04in the morning, you know about that, James? Frustration? I do, exactly.
0:29:04 > 0:29:07You're famous for bringing Australian food over to the UK,
0:29:07 > 0:29:10but Australia takes influences from nearby neighbours.
0:29:10 > 0:29:12So this would be...?
0:29:12 > 0:29:16Obviously in Thailand, the deal is that they are our neighbours.
0:29:16 > 0:29:19You guys have France, you know, and Italy. We have Asia.
0:29:19 > 0:29:21Of course, I grew up in a very hot country,
0:29:21 > 0:29:23so food like this is what you eat.
0:29:23 > 0:29:26You don't eat big stews and stuff. See what I've just done.
0:29:26 > 0:29:30The beef, the aromats, the ginger, the lemongrass and galangal,
0:29:30 > 0:29:33we're going to cover that with foil for 40 minutes.
0:29:33 > 0:29:36Then I'll put it in the oven and it will cook for a really long time.
0:29:36 > 0:29:40If you can swap that for the one in the oven, that would be really nice.
0:29:40 > 0:29:43Right, this beef... Yeah? This looks burnt, mate.
0:29:43 > 0:29:47Is this how it should be? What do you mean? Yeah.
0:29:47 > 0:29:50If it's black it's ready? Look at that. Is that right?
0:29:50 > 0:29:51Yes, it's absolutely perfect.
0:29:51 > 0:29:55This is a really bizarre thing. Everybody goes, "Oh, no!"
0:29:55 > 0:29:56If you try that for your mates,
0:29:56 > 0:29:59you'll have to go out and buy a new saucepan, I think.
0:29:59 > 0:30:01You'll need a new tray. That's been cooking now...
0:30:01 > 0:30:03We did 40 minutes with foil, foil off, two hours.
0:30:03 > 0:30:05What's going to happen, that's going to crumble now.
0:30:05 > 0:30:08But all the flavour of the ginger and coconut milk,
0:30:08 > 0:30:10all that coconut milk's gone into that meat.
0:30:10 > 0:30:12Green mangoes. Yep.
0:30:12 > 0:30:14Green mango or green papaya, but that's not a green papaya,
0:30:14 > 0:30:16that's normal papaya. Green papaya is very long.
0:30:16 > 0:30:19Classically in Thailand, they make something called som tum,
0:30:19 > 0:30:21which is the salad.
0:30:21 > 0:30:25It's basically green mangoes, lots of herbs and beanshoots,
0:30:25 > 0:30:29So if you could do me, while I shred this on the mandolin.
0:30:29 > 0:30:33I've got here coriander, fresh mint and Thai basil.
0:30:33 > 0:30:36You can use normal basil, but Thai basil's a bit more aniseedy.
0:30:36 > 0:30:39You can grow it in your garden as well, it grows very well.
0:30:39 > 0:30:42What, Thai basil? Yeah, grows really well in your garden.
0:30:42 > 0:30:45Fancy, I've learnt something new today.
0:30:45 > 0:30:46This is just shredded.
0:30:46 > 0:30:49I remember you used to go along the street in Thailand
0:30:49 > 0:30:52and this is sort of a staple vegetarian salad.
0:30:52 > 0:30:56We used to watch them and they'd get a knife and go like that...
0:30:56 > 0:30:59But of course we've got this lovely thing called a mandoline.
0:30:59 > 0:31:01If you haven't got one of those, a sharp knife, I suppose.
0:31:01 > 0:31:04A sharp knife, yeah, just shred it up, or even a grater.
0:31:04 > 0:31:07You mentioned green mango, where can people get that from?
0:31:07 > 0:31:11It's not the type of thing you get in the supermarket. Oriental supermarkets?
0:31:11 > 0:31:14Unfortunately a lot of supermarkets do serve green mangoes,
0:31:14 > 0:31:15but that's all right.
0:31:15 > 0:31:20Remember that every town or every city will probably have
0:31:20 > 0:31:22a Chinatown.
0:31:22 > 0:31:26Yeah. OK, that's fine. Not in York, where I come from. Well, OK...
0:31:26 > 0:31:30Really? Not even a Chinatown? They don't have a Chinatown in York!
0:31:30 > 0:31:32You're having a laugh! OK.
0:31:32 > 0:31:34Equal quantities of green mango, green papaya and beanshoots.
0:31:34 > 0:31:37If you don't have green mango, green papaya,
0:31:37 > 0:31:40you can always use...cucumber.
0:31:40 > 0:31:43Yeah. If I give you those shallots and get you to slice those
0:31:43 > 0:31:46while I do my dressing. These aren't normal shallots, these are little...
0:31:46 > 0:31:49These are Thai shallots, little tiny sweet ones.
0:31:49 > 0:31:52They're really nice quite raw. OK?
0:31:52 > 0:31:56There's lots of herbs in there, lots of that bulk, and then the beef.
0:31:56 > 0:31:59To make this actually work and make it into something better...
0:31:59 > 0:32:01Yeah. I got you a knife.
0:32:01 > 0:32:03Sorry. Is my knife not good enough for you?
0:32:03 > 0:32:05OK, calm down.
0:32:05 > 0:32:08What you need to do is... This is what I've got to live with, Rupert.
0:32:08 > 0:32:11Every Saturday I've got to put up with this.
0:32:11 > 0:32:13What I've got here is palm sugar. Yeah.
0:32:13 > 0:32:15You can use brown sugar if you want to, that's fine.
0:32:15 > 0:32:17I'll drop that in the mortar and pestle.
0:32:17 > 0:32:20I've got two dried chillies which I've roasted quite hard
0:32:20 > 0:32:22so they're quite dark and smoky and burnt.
0:32:22 > 0:32:24Lime and I'm going to use fish sauce.
0:32:24 > 0:32:27So there's four ingredients here.
0:32:27 > 0:32:30Sweet - sugar. Hot - being the chillies with the seeds in it.
0:32:30 > 0:32:33Sour being the lime and salty being the fish sauce.
0:32:33 > 0:32:35They should all fill your mouth.
0:32:35 > 0:32:38It looks like quite a bizarre dressing... In here, Chef?
0:32:38 > 0:32:41Yes, please. Give it a good stir around with a fork.
0:32:41 > 0:32:43Are you into oriental food, Rupert?
0:32:43 > 0:32:46No, not really. Not really? No. Do you not like chilli?
0:32:46 > 0:32:51No, I don't like chilli, actually. Oh. It's going well, isn't it?
0:32:51 > 0:32:55Anyway, so... Moving on. Go on, go on.
0:32:55 > 0:32:58Look, this makes lots of noise,
0:32:58 > 0:33:01but this is a base and a really good dressing to remember.
0:33:01 > 0:33:02Just do it in a blender, mate.
0:33:02 > 0:33:05You know why you don't do it in a blender?
0:33:05 > 0:33:06Because what you do is tear the chilli apart
0:33:06 > 0:33:08rather than getting the oils out of it.
0:33:08 > 0:33:10So don't do it in a blender, use a mortar and pestle.
0:33:10 > 0:33:12Whilst I'm doing this, would you do me a favour?
0:33:12 > 0:33:16This is the roast rice. What? This is roast rice. Yeah, roast rice.
0:33:16 > 0:33:18What you do is soak it in water for 20 minutes,
0:33:18 > 0:33:20then put it in the oven and roast it.
0:33:20 > 0:33:23And instead of using peanuts, cos if you have a peanut allergy,
0:33:23 > 0:33:27you can use that in your salads. And it works as well, if not better.
0:33:27 > 0:33:29It's a great flavour, I love it, love it.
0:33:29 > 0:33:32Now, this salad dressing, if you want to keep it as a staple,
0:33:32 > 0:33:35you can use it with cucumber, grilled chicken,
0:33:35 > 0:33:38whatever you like, it's a good simple dressing.
0:33:38 > 0:33:41So, one big nodule of palm sugar, one whole lime juiced,
0:33:41 > 0:33:45two roasted chillies and a good splurt of fish sauce.
0:33:45 > 0:33:47And I mean a good splurt of fish sauce.
0:33:47 > 0:33:50Now, mix it all together. Yeah.
0:33:50 > 0:33:53I'm going to pour this over the top of that one first.
0:33:53 > 0:33:56It almost feels like a rice paste. Yeah, but it's quite a hot dressing.
0:33:56 > 0:33:59Put that over there first.
0:33:59 > 0:34:02It is hot and spicy, I mean, two chillies in there. Yeah.
0:34:02 > 0:34:04Mix that with the chilli dressing first.
0:34:04 > 0:34:07Then we'll put it through with the herbs, if you don't mind.
0:34:07 > 0:34:10We do that because otherwise you burn the herbs.
0:34:10 > 0:34:13Now, that overcooked meat you laughed at, young man,
0:34:13 > 0:34:16if you watch, look at this, look. I'm looking. See what's happening?
0:34:16 > 0:34:20It's shredding and falling apart and it's a great way to use up
0:34:20 > 0:34:23all those scraps rather than throw them in the bin or in the dog bowl.
0:34:23 > 0:34:24And as a restaurateur,
0:34:24 > 0:34:27somehow you've got to be able to make something out of it.
0:34:27 > 0:34:31If you can take some of that for Rupert because he doesn't like meat.
0:34:31 > 0:34:35Frightening. Look at that, OK. And then we'll mix this lot.
0:34:35 > 0:34:39Chop, chop, chop. Could you pass me that bowl there, please?
0:34:39 > 0:34:41I'll pile that on there.
0:34:41 > 0:34:44No, give that back to me, I was beefing at you.
0:34:44 > 0:34:48Come out, come on. Put the plate there, put it there, there!
0:34:48 > 0:34:49Honestly!
0:34:49 > 0:34:52I do love you, James, but you've got to, you know,
0:34:52 > 0:34:55you get very excited, but look, this is fantastic.
0:34:55 > 0:35:00Chilli dressing, in there, now, watch. On top, pile that up.
0:35:00 > 0:35:03Look at that! Roast rice on top of that.
0:35:03 > 0:35:04Remind us what that is again.
0:35:04 > 0:35:08This is a spicy Thai beef salad with green mango
0:35:08 > 0:35:09and loads of chilli sauce.
0:35:09 > 0:35:11Lovely. Sweet and sexy.
0:35:15 > 0:35:19Delicious. Right, I'll just top up a few for Rupert. There we go.
0:35:19 > 0:35:23If you don't like chillies, Rupert, I'm sorry. Come on over here.
0:35:23 > 0:35:27Thank you. There you go, dive into that one. Thank you.
0:35:27 > 0:35:32Dive in. It is hot and spicy, so you've been warned.
0:35:32 > 0:35:36But this, for me, is... Well, it's 10.15 on a Saturday morning.
0:35:36 > 0:35:38It's not that hot and spicy.
0:35:38 > 0:35:39Oh.
0:35:39 > 0:35:43LAUGHTER The roast rice gives it a lovely texture,
0:35:43 > 0:35:45like peanuts rather than using peanuts.
0:35:45 > 0:35:48It's quite unusual using roast rice. It's really hot and spicy.
0:35:50 > 0:35:52What do you reckon? Delicious. Really good.
0:35:52 > 0:35:54The beef is really good.
0:35:54 > 0:35:57If you're thinking of using up trimmings, it's a great way.
0:35:57 > 0:36:00You can use duck legs as well, the same way you make duck confit,
0:36:00 > 0:36:02which is fantastic, and it works really well.
0:36:02 > 0:36:05Or just do this salad without the beef in it. Beautiful.
0:36:05 > 0:36:08Very good, very hot, very spicy, very delicious.
0:36:12 > 0:36:15I'm sorry, Rupert. A vegetarian who is not mad on spices.
0:36:15 > 0:36:19I'm not sure he's my number one fan, but we had fun anyway.
0:36:19 > 0:36:23Up next, we're joining Keith Floyd on another of his culinary tours
0:36:23 > 0:36:26where he's feeding some hungry Frenchmen on a very small boat.
0:36:26 > 0:36:30CLASSICAL MUSIC PLAYS
0:36:32 > 0:36:35Great moral uplift, this stirring music from the London Philharmonic,
0:36:35 > 0:36:39and I need it too, because armed with only food and wine,
0:36:39 > 0:36:42I am engaged to do battle with our oldest enemies,
0:36:42 > 0:36:45you've got it, the dreaded frogs.
0:36:45 > 0:36:47Actually, it's jolly funny to find these garlic-chewing matelots
0:36:47 > 0:36:50storm-bound, hungry and helpless, here in Newlyn,
0:36:50 > 0:36:52and down to their last tin of foie gras.
0:36:52 > 0:36:56THEY SPEAK FRENCH
0:36:56 > 0:36:59They've been here for four or five days, they've got no food,
0:36:59 > 0:37:02but they are gastronauts and they phoned The Samaritans, you see,
0:37:02 > 0:37:05so here I am. I'm going to cook for them.
0:37:05 > 0:37:09Our colleagues across the water might have some dubious political motives from time to time,
0:37:09 > 0:37:11like Exocet - we're not talking about that.
0:37:11 > 0:37:13But they really love us when they're in trouble about food.
0:37:13 > 0:37:16And here I am to the rescue - Rule Britannia -
0:37:16 > 0:37:18mustn't say that - up the Marseillaise.
0:37:18 > 0:37:21Because we're in a galley, it's cramped and difficult,
0:37:21 > 0:37:23I've started frying some chicken for them.
0:37:23 > 0:37:26We're going to have to put up with the difficulties,
0:37:26 > 0:37:29like they'd have to, if they were souls in peril on the sea.
0:37:29 > 0:37:31There's some chicken frying in olive oil.
0:37:31 > 0:37:35I will make the point - this is a free-range, really good chicken.
0:37:35 > 0:37:38This tea towel is called denim and denim comes from Nimes,
0:37:38 > 0:37:40in the south of France.
0:37:40 > 0:37:42That's why it's called denim. De Nimes - from Nimes.
0:37:42 > 0:37:44Denim - get it? Right, OK.
0:37:44 > 0:37:46Then, Richard, stay with me.
0:37:46 > 0:37:48Here we are, our elegantly prepared ingredients.
0:37:48 > 0:37:53We have some red peppers, some green peppers, some onions,
0:37:53 > 0:37:56some garlic, some parsley, olives,
0:37:56 > 0:37:59a beaten-up couple of eggs for later use and some double cream.
0:37:59 > 0:38:04Also, we're going to use some canned tomatoes.
0:38:04 > 0:38:08They didn't grow on the mast on this ship, they normally do.
0:38:08 > 0:38:10Right. So it's a state of go.
0:38:10 > 0:38:12We've got to go with it.
0:38:12 > 0:38:15Into this pan here - Richard, never mind the fumes -
0:38:15 > 0:38:17olive oil and put our onions in.
0:38:18 > 0:38:21OK, sizzle-sizzle, the onions they go.
0:38:26 > 0:38:28And we stir those round till they're a bit brown.
0:38:28 > 0:38:31They're going brown already. Isn't it magic, how we can cook on a boat?
0:38:31 > 0:38:34A lot of you can't cook at home, even.
0:38:34 > 0:38:36In with the red peppers.
0:38:39 > 0:38:40Stir those round.
0:38:42 > 0:38:45You realise... Richard, come back to me.
0:38:45 > 0:38:48You realise that my reputation's really on the line here.
0:38:48 > 0:38:52They sent out an SOS - Mayday! Mayday! Send Floyd, send Floyd.
0:38:52 > 0:38:54But if I screw up this dinner, I've really had it.
0:38:54 > 0:38:57So don't forget that. So, pray for me, OK?
0:38:58 > 0:38:59Come back.
0:39:00 > 0:39:03In we go with the whole garlic.
0:39:04 > 0:39:08A little branch of thyme is going in this other pot with the chicken.
0:39:08 > 0:39:10Come over here, Richard.
0:39:10 > 0:39:12Into the chicken.
0:39:12 > 0:39:14Now, that all has to settle
0:39:14 > 0:39:16and brown down for a moment or two
0:39:16 > 0:39:18before I can add the tomatoes.
0:39:18 > 0:39:22# Slurp, slurpity slurp slurp Slurp slurp... #
0:39:22 > 0:39:24Very necessary quick slurp there.
0:39:24 > 0:39:27Things have progressed a bit, cooking's going quite well.
0:39:27 > 0:39:30It's a rather delicate dish despite my rough handling of it,
0:39:30 > 0:39:32because I'm under a certain amount of pressure here -
0:39:32 > 0:39:34the space, Richard having difficulty seeing things.
0:39:34 > 0:39:37You'll have to take my word for what's going on in a lot of ways.
0:39:37 > 0:39:40I must now go on to the second phase of the cooking,
0:39:40 > 0:39:43which is to add the tomatoes to the chicken.
0:39:45 > 0:39:46Like that.
0:39:46 > 0:39:48That's one thing.
0:39:49 > 0:39:52Now, using this wonderful cloth,
0:39:52 > 0:39:54I must put all the peppers...
0:39:57 > 0:39:59..into the chicken too.
0:39:59 > 0:40:02This is where I like to pass it to my assistant -
0:40:02 > 0:40:06the 20 or 30 people that are behind us, working away to help me.
0:40:06 > 0:40:07But I'll give it to the director in
0:40:07 > 0:40:09the hope he burns his little fingers.
0:40:09 > 0:40:12OFF-SCREEN: Ah! Oh, he did. Ha-ha! Excellent.
0:40:12 > 0:40:15So I'll move that over nearer the cameraman.
0:40:17 > 0:40:19Sacrifice...all my problems.
0:40:20 > 0:40:24All I have to do now is let that cook for 25 or 30 minutes with the lid on.
0:40:24 > 0:40:27Talking of the lid, aren't the French an ingenious lot?
0:40:27 > 0:40:30I'm having to hold this by a cloth as it's so hot,
0:40:30 > 0:40:33but they, as a wine-drinking nation, utilise their corks to the limit.
0:40:33 > 0:40:36That will save you from burning your little fingers - rather good.
0:40:36 > 0:40:38So that goes on.
0:40:39 > 0:40:41I have a little glassette.
0:40:43 > 0:40:45Which will cheer me up enormously.
0:40:45 > 0:40:48And in a little while, 25-30 minutes, we'll come back,
0:40:48 > 0:40:51have a game of cards with the lads and have a really good supper.
0:40:51 > 0:40:52See you later.
0:40:52 > 0:40:55SONG TO THE TUNE OF LA MARSEILLAISE
0:41:01 > 0:41:03Ecoute, je dis silence!
0:41:03 > 0:41:05THEY LAUGH
0:41:05 > 0:41:08Oh, they're impossible, these French, they make so much noise.
0:41:08 > 0:41:10Anyway... J'ai dit silence.
0:41:10 > 0:41:12Et ta soeur.
0:41:12 > 0:41:14LAUGHTER Sois sage!
0:41:14 > 0:41:16Bon, right, Richard, viens ici.
0:41:16 > 0:41:19While you were away I stirred in some cream,
0:41:19 > 0:41:21egg yolks and some olives, OK?
0:41:21 > 0:41:23Now, we're going to feed the boys.
0:41:23 > 0:41:28Follow me round - be tricky in this cramped galley, but it was they
0:41:28 > 0:41:33who cooked the rice, so if they really complain, it's their problem.
0:41:33 > 0:41:34Right, chaps.
0:41:34 > 0:41:36Thank you. Merci.
0:41:38 > 0:41:40THEY SPEAK FRENCH
0:41:51 > 0:41:53THEY SPEAK FRENCH
0:41:54 > 0:41:56I don't know if this is going to help,
0:41:56 > 0:42:00they'll probably cancel the Channel Tunnel because of this.
0:42:00 > 0:42:02But I've done my best, it is the moment of truth.
0:42:02 > 0:42:06These are hearty trenchermen - they are loudmouthed, critical,
0:42:06 > 0:42:10arrogant Frenchmen, who are looking at me as if I've got green horns
0:42:10 > 0:42:12cos they think we have and I've come off the moon.
0:42:12 > 0:42:15Listen, boys, ecoute, c'est mangeable ou pas?
0:42:15 > 0:42:18C'est bon. Ca va? Ah oui.
0:42:18 > 0:42:21You see, they're so damn critical...
0:42:21 > 0:42:24HE SPEAKS FRENCH
0:42:33 > 0:42:36Richard, you see, they're all experts,
0:42:36 > 0:42:38the French are experts on rugby,
0:42:38 > 0:42:42on Channel fixed-link crossings, on fishing. HE SPEAKS FRENCH
0:42:42 > 0:42:45Ta gueule! Which is in French, "Silence, if you please."
0:42:45 > 0:42:46They're experts on everything.
0:42:46 > 0:42:50He said to me, "I think you added the cream a bit too quickly."
0:42:50 > 0:42:52You can't win them all, but if we hadn't fed them,
0:42:52 > 0:42:55they'd have starved. They're stuck in Newlyn.
0:42:55 > 0:42:58I would say England six - France five and a half.
0:43:04 > 0:43:06Anyone can prepare a meal in the comfort
0:43:06 > 0:43:08and warmth of a modern kitchen.
0:43:08 > 0:43:09Fridges and running water to hand
0:43:09 > 0:43:12and a quick slurp as you peruse the glossy pages of your cookbook.
0:43:12 > 0:43:14But when the chips are really down
0:43:14 > 0:43:17and there's nothing on the clock but the maker's name,
0:43:17 > 0:43:20you need rather more than a tin of cook-in sauce to get by.
0:43:20 > 0:43:23I'm standing on a rather curious ship.
0:43:23 > 0:43:26It's called HMS Raleigh and one of the very good things about it is
0:43:26 > 0:43:29it will never sink because it's here firmly on more or less dry land.
0:43:29 > 0:43:32And with me today is Ken Davies, who is a Chief Petty Officer.
0:43:32 > 0:43:35Ken, we're here sort of parachuted into this remarkable situation
0:43:35 > 0:43:37of people cooking poppadoms and curry.
0:43:37 > 0:43:39What on earth is going on?
0:43:39 > 0:43:43Well, we're training for a disaster exercise in emergency feeding
0:43:43 > 0:43:45so that we can put people ashore quickly
0:43:45 > 0:43:49and feed quickly with anything that's available.
0:43:49 > 0:43:51But this is pretty impressive. I'm having poppadoms.
0:43:51 > 0:43:54What's in this pot here. Richard, let's have a look at the pot.
0:43:54 > 0:43:56This is a beef curry in here, sir. A beef curry?
0:43:56 > 0:43:59I have conveniently in my hand... What's your name, by the way?
0:43:59 > 0:44:04Wellington. Good morning, Wellington. Can I call you George?
0:44:04 > 0:44:06This is the Floyd programme here. No regimentation here.
0:44:06 > 0:44:09My friends call me Wally, but not by name... Well done, Wally.
0:44:09 > 0:44:11You're a brilliant curry chef. ..by nature.
0:44:13 > 0:44:19That is terrific. You're cooking on clay and mud and wood.
0:44:19 > 0:44:23We build it out of any old bricks we can find, any mud we can find.
0:44:23 > 0:44:25Any old bits of old equipment we can get on the ships.
0:44:25 > 0:44:29Old dustbins, metal plates that the engineers might have spare.
0:44:29 > 0:44:3245-gallon drums that we can cut down and improvise with. Brilliant.
0:44:32 > 0:44:34So, what's the menu today?
0:44:34 > 0:44:38Well, we have a curry on today. We have liver and bacon, roast chicken.
0:44:38 > 0:44:42We start off with soup, of course. It's all as per our manual.
0:44:42 > 0:44:45Brilliant, let's go to another oven and have a look.
0:44:51 > 0:44:52Now this is a weird set-up.
0:44:52 > 0:44:55You housewives at home say to me, "You're a flamboyant chap.
0:44:55 > 0:44:58"You've got all the facilities in the world to cook brilliantly.
0:44:58 > 0:45:01"It's very difficult at home." Look what these boys are doing.
0:45:01 > 0:45:02Blinking dustbins.
0:45:02 > 0:45:04They cook out of here better than what most of you
0:45:04 > 0:45:06throw into them, you know that, don't you?
0:45:06 > 0:45:09Let's look in there. Look, bread being baked.
0:45:09 > 0:45:11This is really quite remarkable.
0:45:11 > 0:45:13It's nice to know that if we ever get nuked,
0:45:13 > 0:45:16when Birmingham and Manchester and London have been destroyed,
0:45:16 > 0:45:20the Navy will be there setting up superb restaurants on the devastated street corners.
0:45:20 > 0:45:23Won't you actually do that for us? We will. You'll do that, as well.
0:45:23 > 0:45:24And then, in here...
0:45:24 > 0:45:26These are beautiful chickens being roasted.
0:45:26 > 0:45:29They're stuffed, they've got wonderful vegetables
0:45:29 > 0:45:30and braising juices underneath.
0:45:30 > 0:45:33Come on, if they can do it here, you can do it at home. That's for sure.
0:45:33 > 0:45:36I tell you one thing that's missing. We haven't got a drink.
0:45:36 > 0:45:39Do the Navy still issue rum? Not to us any more, I'm afraid.
0:45:39 > 0:45:41Not any more? Unfortunately not.
0:45:41 > 0:45:43That's pretty bad, isn't it? We've got another stove over here.
0:45:43 > 0:45:46Richard, you'll have to walk around and follow us a bit.
0:45:46 > 0:45:48This is a normal stove, as you might have at home.
0:45:48 > 0:45:50But you haven't got a normal cook here. This is a lady sailor.
0:45:50 > 0:45:52A lady sailor. Good morning. Good morning.
0:45:52 > 0:45:55Cook of the Year 1982, I might add. What are you doing in there?
0:45:55 > 0:45:58Cheese sauce. Can I taste it with my poppadom? Yes, certainly.
0:45:58 > 0:46:01And what's it going to go on? The cauliflower.
0:46:01 > 0:46:04Do you always cook in the middle of fields or sometimes do you
0:46:04 > 0:46:07cook on ships? No, we don't go on ships. Never?
0:46:07 > 0:46:09Never. Where else do you cook, besides here?
0:46:09 > 0:46:11I cook for the First Sea Lord, in London.
0:46:11 > 0:46:14Oh, blimey. So they're doing all right, aren't they?
0:46:14 > 0:46:16The First Sea Lords,
0:46:16 > 0:46:18ever since Hornblower, have had an eye for the ladies.
0:46:18 > 0:46:20Interesting, isn't it?
0:46:20 > 0:46:22Where to now, Ken?
0:46:22 > 0:46:26'The Navy say the three most useless things on a ship are an umbrella,
0:46:26 > 0:46:28'a vicar and a naval officer.
0:46:28 > 0:46:31'So if I stretch that to four and include me,
0:46:31 > 0:46:33'I reckon it's time I left them to it.
0:46:33 > 0:46:36'After all, too many cooks in this case can spoil the broth.
0:46:36 > 0:46:39'So I'll slip into something more comfortable
0:46:39 > 0:46:42'and head for a modest little caff in the heart of Dartmoor.
0:46:42 > 0:46:44'Now, he said, left is port, right is left. I don't know.
0:46:44 > 0:46:48'Just after the first cart shack, right at the second sheep dip.
0:46:52 > 0:46:54'All hands, abandon car.
0:46:54 > 0:46:56'Ah, there it is. There it is.
0:46:56 > 0:46:59'So typical of the friendly, unpretentious little hostelries
0:46:59 > 0:47:03'of which this fair land is so justifiably proud.'
0:47:03 > 0:47:06And in the words of the old song, it's a long way to Tip-a-drink-down.
0:47:06 > 0:47:08I don't know how they get customers here.
0:47:08 > 0:47:10I know, in fact, their prestigious reputation drags them
0:47:10 > 0:47:12from all four corners of the earth.
0:47:12 > 0:47:14Particularly from America, where, it's true,
0:47:14 > 0:47:17even Americans know how to eat these days. Sorry about that, chaps.
0:47:17 > 0:47:18Anyway, Sean is the chef here.
0:47:18 > 0:47:20He's a maitre cuisinier, he's a superb bloke.
0:47:20 > 0:47:23I've known him intimately for about 11 minutes.
0:47:23 > 0:47:25Could have been 12. Could have been 12.
0:47:25 > 0:47:28I know how you get your customers, it's your cooking.
0:47:28 > 0:47:29But where do you get your food from?
0:47:29 > 0:47:32All over the place, but with difficulty.
0:47:32 > 0:47:36You can see that the lanes are a bit difficult to negotiate,
0:47:36 > 0:47:40but an example is the fish here. Norman Lewis has brought the fish.
0:47:40 > 0:47:45Can we just have a look at Norman? He's our token fisherman. Say hello.
0:47:45 > 0:47:47Hello. All that sort of thing.
0:47:47 > 0:47:50What have we got in here, Norman? It looks absolutely superb.
0:47:50 > 0:47:52We've got turbot here.
0:47:52 > 0:47:57John Dory, red mullet, scallops and Dover sole.
0:47:57 > 0:48:01This is what your right arm is for. Left one's for pointing at the fish.
0:48:01 > 0:48:03That's really brilliant.
0:48:03 > 0:48:05This is all Cornish fish? That's right, yeah.
0:48:05 > 0:48:09I've been seeing a few sort of... And that does smell beautiful.
0:48:09 > 0:48:12Let me tell you, fish doesn't smell of fish, does it?
0:48:12 > 0:48:14It smells of the seaside, of the sea. It's really beautiful stuff.
0:48:14 > 0:48:17These beautiful Cornish ones, there are some Indian ones
0:48:17 > 0:48:20on the market, they're not as good as these. Anyway, Sean...
0:48:20 > 0:48:23Thank you very much for being our token fisherman. Very kind of you.
0:48:23 > 0:48:25See you soon. You know, fish along.
0:48:25 > 0:48:27And what are you going to do with this lot?
0:48:27 > 0:48:31Well, I'm going to take the fillets off and steam them
0:48:31 > 0:48:33and serve them with a butter sauce
0:48:33 > 0:48:35and I'm going to make the butter sauce
0:48:35 > 0:48:38with the bones and bits and pieces, head from the fish.
0:48:38 > 0:48:40You can't actually know what you're going to cook
0:48:40 > 0:48:41until this fish arrives, can you?
0:48:41 > 0:48:43No, I can't make a menu until I know what comes.
0:48:43 > 0:48:47That's a very important point which I always say on this programme.
0:48:47 > 0:48:49Don't do your menu until you've done the shopping.
0:48:49 > 0:48:51I think it's enough chat from me.
0:48:51 > 0:48:54Enough chat from him, how about a bit of filleting?
0:48:58 > 0:49:00There's going to be a lot of filleting
0:49:00 > 0:49:02and you won't find that all that interesting,
0:49:02 > 0:49:05so look at my happy, smiling face having a slurp
0:49:05 > 0:49:07and we'll rejoin you after the break.
0:49:25 > 0:49:28Welcome back, welcome back. I do mean that most sincerely.
0:49:28 > 0:49:30As you can see, my mate Sean has been very busy
0:49:30 > 0:49:32filleting all these fishes and stuff.
0:49:32 > 0:49:35Richard, I'm talking to the public, please. Thank you.
0:49:35 > 0:49:37I do have such trouble with him.
0:49:37 > 0:49:40What we're doing here is a panache of poisson.
0:49:40 > 0:49:43Panache is French for shandy, mixture.
0:49:43 > 0:49:45You know, so when you're on your little hols this year,
0:49:45 > 0:49:49park the tent, down the pub, "One panache, John, por favor."
0:49:49 > 0:49:50That's what you'll get.
0:49:50 > 0:49:54Anyway, here we are. Is this nouvelle cuisine?
0:49:54 > 0:49:59Well, it's difficult to call. Nouvelle cuisine has got a bad name.
0:49:59 > 0:50:02The good parts of it did away with the worst of the excesses
0:50:02 > 0:50:09of the old cooking, elaborate garnishes and...things like that.
0:50:09 > 0:50:10But, unfortunately,
0:50:10 > 0:50:13the people who couldn't cook the old cooking can't cook the new either.
0:50:13 > 0:50:14No, that is a very important point.
0:50:14 > 0:50:17There's a thing which has done nouvelle cuisine a lot of harm -
0:50:17 > 0:50:19a guy who can't make a good omelette or a good coq au vin...
0:50:19 > 0:50:21No, no, he still can't make it. ..he still can't do it now.
0:50:21 > 0:50:24But this is sort of slightly Chinese-y, isn't it, as well?
0:50:24 > 0:50:25Very Chinese.
0:50:25 > 0:50:27And the fact is that the pieces are cut
0:50:27 > 0:50:30so they'll cook roughly at the same time,
0:50:30 > 0:50:33just like in a wok, when you put the different pieces in,
0:50:33 > 0:50:37cut to cook so it'll be ready at the same time. Fine.
0:50:37 > 0:50:40Well, having said all of that, let's get it into the steamer.
0:50:42 > 0:50:45So there it goes, into the... Hold on, don't put the lid on.
0:50:45 > 0:50:48Richard, come right in there. There's a simple steamer.
0:50:48 > 0:50:50If you haven't got one like that, of course, you can organise
0:50:50 > 0:50:53something with a colander and a saucepan and rig it up at home.
0:50:53 > 0:50:55Lid on, then.
0:50:55 > 0:50:58So now the cooking has to happen, which Sean is going to do.
0:50:58 > 0:51:01Can I pass you anything, Sean? Yes, the stocks, please. The stocks.
0:51:01 > 0:51:03Can I just show Richard these?
0:51:03 > 0:51:05This is a white fish stock, OK?
0:51:05 > 0:51:08Fish bones and things simmered gently down
0:51:08 > 0:51:09till it turns into jelly.
0:51:09 > 0:51:11And a shellfish stock.
0:51:11 > 0:51:15Then all that Sean is now going to do is whisk some butter into those
0:51:15 > 0:51:17to thicken them and make them delicious.
0:51:17 > 0:51:19Richard, if you just come back to me for a second.
0:51:19 > 0:51:22You might find it rather difficult to make those kind of stocks
0:51:22 > 0:51:25in your own home. The principle here is the poaching of very fresh fish -
0:51:25 > 0:51:28you could put lemon and butter over them, they'd still be delicious. OK?
0:51:28 > 0:51:31So don't worry about this sophisticated sort of thing.
0:51:31 > 0:51:33Back here now, while Sean is beating some butter,
0:51:33 > 0:51:35as you can see, into the sauce.
0:51:35 > 0:51:39That makes it thick and unctuous, delicious, golden and tasty.
0:51:39 > 0:51:41Can I...? They hate me doing this.
0:51:41 > 0:51:42Can I just, um...?
0:51:42 > 0:51:46Why, that's superb. And then on to other one, using the same...
0:51:46 > 0:51:48Oh, yes. ..the same technique.
0:51:48 > 0:51:50Just beating some butter in there to thicken it,
0:51:50 > 0:51:52putting it at the back of the stove.
0:51:52 > 0:51:55Stay there while he gets the butter.
0:51:56 > 0:51:58A little whiskation.
0:51:58 > 0:52:00It's quite interesting. So there you are, you see?
0:52:00 > 0:52:04It's actually sort of a beurre blanc, is what's being made here,
0:52:04 > 0:52:06in professional and technical terms.
0:52:06 > 0:52:09And it's just simple, slow cooking, quickly finished with rich butter.
0:52:09 > 0:52:12Richard, come up here a minute. It's quite interesting, isn't it?
0:52:12 > 0:52:14You know, people like this guy are stars.
0:52:14 > 0:52:16I mean, they're not Formula One racing drivers,
0:52:16 > 0:52:19they're not lead singers in the rock and roll band,
0:52:19 > 0:52:21but they're just as important, just as famous.
0:52:21 > 0:52:23That wouldn't have happened years ago, would it?
0:52:23 > 0:52:26I'm very pleased it is. Anyway, back here. We nearly ready, aren't we?
0:52:26 > 0:52:27We certainly are. OK.
0:52:28 > 0:52:31Can I hold the plate? Richard, you stay with us on the plate.
0:52:31 > 0:52:34Sean is go to transfer this beautiful fish onto here.
0:52:34 > 0:52:37You are, aren't you? Yes. You're not nervous, are you?
0:52:37 > 0:52:40I'm trying not to be. No, you doing brilliantly.
0:52:40 > 0:52:43You know, cooks shouldn't be interfered with by cameras
0:52:43 > 0:52:45and things like that, anyway.
0:52:45 > 0:52:48Now, we take it off this plate so that...
0:52:48 > 0:52:51It's a large plate and it can be arranged attractively, artistically.
0:52:51 > 0:52:53This is a painting.
0:52:53 > 0:52:56This is a man's canvas you're watching here.
0:52:56 > 0:52:59And the varnish to preserve it for posterity like an old oil painting
0:52:59 > 0:53:04is going to be two beautiful, sweet sauces.
0:53:05 > 0:53:08Right. Whack the sauces on, my dear.
0:53:12 > 0:53:17Can you...? Sorry, do you mind? Turn it that way so that people can see.
0:53:17 > 0:53:19Beautiful, beautiful, beautiful.
0:53:19 > 0:53:22That's the white fish stock and butter sauce.
0:53:22 > 0:53:24And this is the shellfish sauce.
0:53:30 > 0:53:34And that, I think, is a piscatorial masterpiece.
0:53:34 > 0:53:37CAT YOWLS
0:53:42 > 0:53:44Brilliant. I just love that man.
0:53:44 > 0:53:47And, as ever on Best Bites, we're looking back
0:53:47 > 0:53:49at some of the most delicious recipes
0:53:49 > 0:53:51from the Saturday Kitchen archives.
0:53:51 > 0:53:53Still to come on today's show...
0:53:53 > 0:53:55Like a thorn between two roses,
0:53:55 > 0:53:58Wolfgang Puck faced one of the beautiful Hemsley sisters
0:53:58 > 0:54:00in the Omelette Challenge.
0:54:00 > 0:54:01So which sister went head-to-head
0:54:01 > 0:54:04with one of the greatest restaurateurs on the planet?
0:54:04 > 0:54:06Find out in just a few minutes.
0:54:06 > 0:54:09Champion of great Scottish produce Tom Kitchin
0:54:09 > 0:54:11is game for grouse with his seasonal dish.
0:54:11 > 0:54:14The grouse is wrapped in bacon, roasted and served
0:54:14 > 0:54:17with roasted pumpkin, Jerusalem artichokes and beetroot,
0:54:17 > 0:54:19with a hazelnut dressing.
0:54:19 > 0:54:22And Sue Perkins faces her food heaven or food hell.
0:54:22 > 0:54:26Did she get her food heaven, a hazelnut chocolate gateau?
0:54:26 > 0:54:27Or did she end up facing her food hell,
0:54:27 > 0:54:30goat's cheese on brioche with redcurrant dressing.
0:54:30 > 0:54:34You can find out what she got at the end of the show.
0:54:34 > 0:54:36Jamie Oliver's former mentor, Theo Randall,
0:54:36 > 0:54:38joined guest host Matt Tebbutt
0:54:38 > 0:54:41to make a mouthwatering lamb rump with salsa verde.
0:54:41 > 0:54:44If you're not hungry yet, then you will be after this.
0:54:44 > 0:54:47Right, big rump of... OK, rump of lamb. ..lamb.
0:54:47 > 0:54:50It's one of those cuts that's not used that often. Yeah.
0:54:50 > 0:54:53It's a reasonably priced cut. I use it a lot. Yeah, I'm sure you do.
0:54:53 > 0:54:54You know. But it's delicious.
0:54:54 > 0:54:56And it's a little bit cheaper.
0:54:56 > 0:54:58It's quite reasonably priced, yes. It's a good price for it.
0:54:58 > 0:55:00At this time of year, it's fantastic,
0:55:00 > 0:55:01a nice amount of fat on it. Yeah.
0:55:01 > 0:55:03And, with it, we'll do onion squash. Cool, lovely.
0:55:03 > 0:55:05Called onion squash cos it looks like an onion.
0:55:05 > 0:55:07Looks a bit like an onion. Yeah.
0:55:07 > 0:55:09And we're going to roast that and then we're going to make
0:55:09 > 0:55:11a salsa verde, which you're going to make, with capers,
0:55:11 > 0:55:14anchovies, bit of mustard, a bit of garlic... OK.
0:55:14 > 0:55:17..and lots of nice herbs. And some spinach. Beautiful.
0:55:17 > 0:55:18You're a real purist, aren't you?
0:55:18 > 0:55:20Your salsa verde, you're not messing around with it,
0:55:20 > 0:55:22you're not adding anything? No, no, nothing.
0:55:22 > 0:55:25No gherkins or anything like that. That would be wrong, shameful.
0:55:25 > 0:55:28It's a pure thing. So first we start off with the lamb.
0:55:28 > 0:55:31Take off the outer part. You're going to peel that squash.
0:55:31 > 0:55:33OK, I'm on it. You don't have to peel them.
0:55:33 > 0:55:36I mean, they have got masses of flavour, the skin.
0:55:36 > 0:55:38Could you do something with that?
0:55:38 > 0:55:41I'm sure a very clever chef could dry that out and do something.
0:55:41 > 0:55:45Well, you're very clever. I don't. I don't generally peel it, actually.
0:55:45 > 0:55:48I just roast it off. So I'm just going to trim off some of the fat,
0:55:48 > 0:55:50just so the marinade can go into the lamb.
0:55:50 > 0:55:51Why are you taking the fat off?
0:55:51 > 0:55:54I'll leave a little bit on, but just to kind of break it up a bit,
0:55:54 > 0:55:57just a get that marinade into the top of the lamb. OK.
0:55:57 > 0:55:59If you don't, the fat will stop marinating.
0:55:59 > 0:56:00And how long are you going to marinated for?
0:56:00 > 0:56:05Ideally, I would marinate for a day. But an hour will work. Yeah, OK. OK.
0:56:05 > 0:56:08So I'm just going to wash my hands.
0:56:08 > 0:56:09And then what we're going to do,
0:56:09 > 0:56:13we're going to put the lamb into a bowl. OK.
0:56:13 > 0:56:15And we're going to put some lemon juice in.
0:56:15 > 0:56:18Right, but that's going to slowly start cooking it, no?
0:56:18 > 0:56:19Well, that's the idea.
0:56:19 > 0:56:21The lemon juice will sort of start cooking it,
0:56:21 > 0:56:23start breaking down all those little tendons. Right, OK.
0:56:23 > 0:56:26So you want to get the lemon juice in. Quite a lot of it.
0:56:26 > 0:56:28It's a good cut of meat, but you need to rest it quite a lot.
0:56:28 > 0:56:31Well, it's quite a dense cut, and it's got quite a lot of sinew
0:56:31 > 0:56:34in there, so it's very important that you actually marinate it.
0:56:34 > 0:56:36I mean, you can cook it straight away,
0:56:36 > 0:56:37but it will be slightly tough.
0:56:37 > 0:56:40And it will have that kind of slightly lamb-y flavour,
0:56:40 > 0:56:41if that makes sense.
0:56:41 > 0:56:43Ken, do you use a lot of lamb in Chinese cooking?
0:56:43 > 0:56:46Not really, but I love Theo's food because it's...
0:56:46 > 0:56:51It's light, it's that kind of... That salsa is wonderful. Yeah.
0:56:51 > 0:56:56And what do you...? A lot of chefs, myself included, when we finish...
0:56:56 > 0:57:00When we finish cooking in our restaurants, we go for Chinese.
0:57:00 > 0:57:01I know. LAUGHTER
0:57:01 > 0:57:05What do you look for when you finish? I go for fish and chips!
0:57:05 > 0:57:06LAUGHTER
0:57:06 > 0:57:08I don't believe that. No, I don't believe that.
0:57:08 > 0:57:09You look far too healthy for that.
0:57:09 > 0:57:12No, I just go have Theo's food.
0:57:12 > 0:57:13Right. So seeds out as well, yeah?
0:57:13 > 0:57:15So seeds out.
0:57:15 > 0:57:18In the marinade, we've got garlic, rosemary, lemon juice, olive oil.
0:57:18 > 0:57:20Don't like this pourer. Here we go. Take that off.
0:57:20 > 0:57:21Get some oil in there. I've taken it off.
0:57:21 > 0:57:24I don't like those either. OK, a bit of lemon juice.
0:57:24 > 0:57:26So give that a really good marinate. Yeah?
0:57:26 > 0:57:30And then sort of get that garlic really into the meat. OK.
0:57:30 > 0:57:34And then we're going to cover that in clingfilm. Right.
0:57:34 > 0:57:37And then pop it in the fridge. OK. And leave that for...
0:57:37 > 0:57:39The oven's beeping at me, Theo.
0:57:39 > 0:57:43Let's take that lamb out. So I suggest it's done. OK.
0:57:43 > 0:57:46OK, nice and pink. Fridge.
0:57:46 > 0:57:47And then... Here you are.
0:57:47 > 0:57:50Are you going to let that rest in the pan, or it on a plate?
0:57:50 > 0:57:53Just put it on the side here, get it away from the heat.
0:57:53 > 0:57:55So I'll pop that there.
0:57:55 > 0:57:57And all that lovely fat from the lamb is sort of coming out.
0:57:57 > 0:57:59How long will you rest that for?
0:57:59 > 0:58:00Because, like I said, it is not a rack,
0:58:00 > 0:58:03it hasn't got that sort of melty quality, has it?
0:58:03 > 0:58:06It needs a little bit. At least five minutes. Right, OK.
0:58:06 > 0:58:08So let's get the squash going.
0:58:08 > 0:58:11Right, I'm nearly there. That's fine. One half will do.
0:58:11 > 0:58:14So we're just going to cut the squash in half and then quarters.
0:58:14 > 0:58:17OK. Or rather eighths. And then... Shall I get on with the salsa verde?
0:58:17 > 0:58:19You can get on the salsa verde.
0:58:19 > 0:58:21All that garlic? Just one clove, not too much.
0:58:21 > 0:58:24Too much raw garlic's not nice. And then...
0:58:24 > 0:58:27mint, parsley, anchovy, capers and mustard.
0:58:27 > 0:58:30So I've put this squash in a bowl, add some olive oil.
0:58:30 > 0:58:32Good old olive oil.
0:58:32 > 0:58:36Salt and pepper, nice amount of seasoning. And then some thyme.
0:58:36 > 0:58:38And just pull the thyme off.
0:58:38 > 0:58:41Thyme and squash, it's a really nice combination.
0:58:41 > 0:58:44LOUD POUNDING You'll have to speak up!
0:58:44 > 0:58:47LOUDER: You can use butternut squash if you want,
0:58:47 > 0:58:49but onion squash has got a much...
0:58:49 > 0:58:52You know, more interesting flavour, I find. Right, OK.
0:58:52 > 0:58:54And then just give that a good toss in the bowl. Yeah.
0:58:54 > 0:58:55And then put it into a dish.
0:58:55 > 0:58:58You can use an earthenware dish or anything, really.
0:58:58 > 0:59:00And then I'm go to cover it in tinfoil.
0:59:00 > 0:59:02I feel like I'm shouting! You are.
0:59:02 > 0:59:05OK. And then cover it with tinfoil.
0:59:05 > 0:59:08And bake that in the oven for about half an hour. OK.
0:59:08 > 0:59:10And what happens is it sort of steams and you get that
0:59:10 > 0:59:12lovely sort of sweetness from the squash.
0:59:12 > 0:59:14So that goes in the oven.
0:59:14 > 0:59:16And you want all these herbs chopped up, do I need to save any?
0:59:16 > 0:59:19Sorry? Do I need to save any of these herbs? No, no.
0:59:19 > 0:59:22Do you want it all chopped up? It's all...
0:59:22 > 0:59:26There's no garnish on top, there's no sprig of parsley on my food. No?
0:59:26 > 0:59:29And just seal that off. That's a very hot pan. Seal it off.
0:59:30 > 0:59:33Add a bit of... Nicer matter seasoning. You can see.
0:59:33 > 0:59:34Come over here, look at the marinade,
0:59:34 > 0:59:36it's really kind of cooked the meat. Yeah.
0:59:36 > 0:59:39Well, that's turned it just that sort of opaque colour. Yeah.
0:59:39 > 0:59:41OK, and that's the lemon juice? That'd the lemon juice in that.
0:59:41 > 0:59:44So we're just going to colour that up, get a bit of colour on it.
0:59:44 > 0:59:47And so seal it over on all sides So you couldn't...
0:59:47 > 0:59:50You said overnight, but it's going to be pretty cooked, then, no?
0:59:50 > 0:59:51Yeah, but that's kind of nice.
0:59:51 > 0:59:54You've got that sort of much richer flavour. And that won't toughen it?
0:59:54 > 0:59:56No, it doesn't toughen it. It does the opposite.
0:59:56 > 1:00:01Now pop that into the oven for about 15 minutes at about 375, 390.
1:00:01 > 1:00:02What have you got in here?
1:00:02 > 1:00:04Marjoram in here, is there? A bit of marjoram, yeah.
1:00:04 > 1:00:07An interesting herb. Strong, strong herb. They're all soft herbs.
1:00:07 > 1:00:09You can't use hard herbs in something like salsa verde.
1:00:09 > 1:00:12Something like rosemary or thyme, forget it, it won't work.
1:00:12 > 1:00:16OK. So we get rid of that. So what's this London Festival you're...?
1:00:16 > 1:00:19The London Restaurant Festival. We're involved in it.
1:00:19 > 1:00:21It's a great thing. It sort of started last year,
1:00:21 > 1:00:22and it's getting bigger and bigger.
1:00:22 > 1:00:24And we did this thing called Gourmet Odyssey,
1:00:24 > 1:00:28where a London bus goes up and down Park Lane and goes to
1:00:28 > 1:00:31a few restaurants, and we're doing the dessert course. OK.
1:00:31 > 1:00:34And so they all come to us, probably after having had a few...
1:00:34 > 1:00:37A full bus? ..a few drinks, and then having the dessert course.
1:00:37 > 1:00:39That's a good idea. So how many people is that?
1:00:39 > 1:00:4160-odd people, is it? How many people do you get on a bus?
1:00:41 > 1:00:44It's about 60, 70 people, all in one go. They just sort of turn up.
1:00:44 > 1:00:47"Hey, we're here." That's like a Saturday night at my place. Yeah.
1:00:47 > 1:00:50I'm sure. Everyone turns up at 8:30. OK, so I put some spinach in.
1:00:50 > 1:00:52We've got this lovely English spinach.
1:00:52 > 1:00:54I left a bit of the stalk on it,
1:00:54 > 1:00:57cos I think the stalks are almost the best part of the spinach.
1:00:57 > 1:00:59And then... Not tough, no?
1:00:59 > 1:01:01Not tough, no. And if it's fresh spinach, you know,
1:01:01 > 1:01:07it's really delicious. So just squeeze out any of the excess water.
1:01:07 > 1:01:09All right. And then we're going to get our lamb.
1:01:09 > 1:01:11And you want quite a loose salsa verde?
1:01:11 > 1:01:15Yeah, quite loose. Nice and loose. OK. So we've got Dijon mustard.
1:01:15 > 1:01:18Dijon mustard. We've got capers in here, we've got a clove of garlic.
1:01:18 > 1:01:21What were the herbs? We've got mint in there, we've got parsley.
1:01:21 > 1:01:22And marjoram. Marjoram, that's it.
1:01:22 > 1:01:24And there was bit of rocket, I think.
1:01:24 > 1:01:26Little bit of rocket. Floating around in there.
1:01:26 > 1:01:28And then... but no salt?
1:01:28 > 1:01:30You don't need the salt, cos you've got...
1:01:30 > 1:01:32The seasoning is really the anchovy and the capers.
1:01:32 > 1:01:35Both of those are salted, and then preserved in oil, so...
1:01:35 > 1:01:37I've missed the garlic. Let me get that done.
1:01:37 > 1:01:38Don't forget your garlic. OK?
1:01:38 > 1:01:41And then... So where do you get your inspiration from?
1:01:41 > 1:01:43Obviously, it's Italy, but do you make a point
1:01:43 > 1:01:46of travelling around on your holidays and finding new...?
1:01:46 > 1:01:48I've just come back from a holiday in Puglia,
1:01:48 > 1:01:50but I get my inspiration from ingredients. Yeah?
1:01:50 > 1:01:52I find that, you know, even going to Italy...
1:01:52 > 1:01:53Talking to Ken earlier,
1:01:53 > 1:01:56just saying it's so nice when you go to Italy to actually cook yourself,
1:01:56 > 1:01:58because you find these amazing ingredients,
1:01:58 > 1:02:00and even though you want to eat in lots of restaurants,
1:02:00 > 1:02:02eating and cooking at home is, you know,
1:02:02 > 1:02:05kind of part of the inspiration. I find that much more fun sometimes.
1:02:05 > 1:02:07You know when you're confined to fewer ingredients
1:02:07 > 1:02:09and you play around with them, I think it's great fun.
1:02:09 > 1:02:12So we put our onion squash on. Some nice spinach.
1:02:12 > 1:02:15And then we get our lamb. Let's get rid of...
1:02:15 > 1:02:17That the salsa verde. I need you to do me a favour now.
1:02:17 > 1:02:19What's that? It's my wife's birthday today,
1:02:19 > 1:02:21and I haven't bought a present.
1:02:21 > 1:02:23So it'd be nice if you could say happy birthday to her.
1:02:23 > 1:02:26Happy birthday. Lisa. Lisa. Thank you very much. Happy birthday, Lisa.
1:02:26 > 1:02:27There you go - worth a present.
1:02:27 > 1:02:29You haven't bought a present? No, not yet. Oh!
1:02:29 > 1:02:30Well, you know, I've been busy.
1:02:30 > 1:02:33I'll get Ken to do it later as well. OK, so we've got our meat.
1:02:33 > 1:02:35We'll just cut it into three nice slices.
1:02:35 > 1:02:36That's going to go down well.
1:02:36 > 1:02:39There we go. Three slices. Beautifully pink.
1:02:39 > 1:02:41Could cook it a little bit more if you want,
1:02:41 > 1:02:42but it's nice like that. Beautiful.
1:02:42 > 1:02:44And so there's a little bit of fat and a few sinews in there,
1:02:44 > 1:02:47but don't worry about those. This will be heaven.
1:02:47 > 1:02:49And then just put that on top of the squash.
1:02:49 > 1:02:50And then your beautiful salsa verde.
1:02:50 > 1:02:53That's MY beautiful salsa verde. YOUR beautiful salsa verde.
1:02:53 > 1:02:55Thank you. OK. And then pop a bit of that on top.
1:02:55 > 1:02:58That is a really simple, clean dish.
1:02:58 > 1:03:00And that is my marinated rump of lamb
1:03:00 > 1:03:03with roasted onion squash and spinach. Beautiful.
1:03:09 > 1:03:13Right, OK, let's take it across. This is her heaven. Yeah.
1:03:13 > 1:03:16Right, there you go. Some meat for you. I'm in heaven! Yeah? I am.
1:03:16 > 1:03:20Good. How do you have your meat? Rare? Like this, yeah. Good.
1:03:20 > 1:03:24That's just as well. Absolutely. Yeah, tuck in. However I can get it.
1:03:24 > 1:03:26So do you... Is this on your menu at the moment?
1:03:26 > 1:03:29Well, it's actually on our set menu at the moment, yeah.
1:03:29 > 1:03:32I love sort of these kind of things. It's so simple to cook,
1:03:32 > 1:03:35and I like to kind of do the really simple things on set menus.
1:03:35 > 1:03:38Have you still got that enormous veal chop on your menu?
1:03:38 > 1:03:41We still have the veal chop on the menu, yeah. I can't take that off.
1:03:41 > 1:03:43People travel to come to have that one.
1:03:43 > 1:03:45If you ever go to his restaurant, have the veal chop. Fabulous.
1:03:45 > 1:03:49What do you make of the lamb? Good? Just fabulous. Yeah? Yeah. Gorgeous.
1:03:49 > 1:03:51Tender? And really fresh, that salsa verde.
1:03:51 > 1:03:53What about the salsa verde? I did that. Yeah, it was, very fresh.
1:03:53 > 1:03:55Tender, perfect. Oh, heaven!
1:04:00 > 1:04:02So there you go, and now you know.
1:04:02 > 1:04:04It's all about the marinade with a rump of lamb.
1:04:04 > 1:04:09And that, my friends, is my Sunday lunch sorted. Thanks so much, Theo.
1:04:09 > 1:04:10Now for Omelette Challenge.
1:04:10 > 1:04:13This time was the turn of one of the gorgeous Hemsley sisters,
1:04:13 > 1:04:16and the legendary Wolfgang Puck.
1:04:16 > 1:04:19But how do you choose between Melissa and Jasmine?
1:04:19 > 1:04:22The team came up with an egg-cellent solution.
1:04:22 > 1:04:25We've got to decide between you two, who'll cook the omelette.
1:04:25 > 1:04:27Can't we just nominate? No, you can't nominate.
1:04:27 > 1:04:30What we've got in here is we've got a special egg box
1:04:30 > 1:04:34and, Ellie, you've got to then pick an egg. Oh, fancy eggs.
1:04:34 > 1:04:37Three of these have got your name on it, Melissa,
1:04:37 > 1:04:39three in there have got Jasmine's name in it.
1:04:39 > 1:04:41What about my name? ALL: You're doing it anyway!
1:04:41 > 1:04:43Can't get out of it.
1:04:43 > 1:04:47So pick an egg. The production team have taken a week to do this.
1:04:47 > 1:04:49Go on, then. Ready? Wallop.
1:04:49 > 1:04:51Oh, here we go. Oh, complete with egg yolk.
1:04:51 > 1:04:53Oh, God! Melissa! It's your turn, Melissa.
1:04:53 > 1:04:56Right, over here, then. Right, good luck, Wolfgang.
1:04:56 > 1:04:58So Wolfgang over here. All right. Everything you need.
1:04:58 > 1:05:00Be careful, cos the pan handles are quite hot.
1:05:00 > 1:05:03So you've got to create a three-egg omelette, cooked as fast as you can.
1:05:03 > 1:05:06So let's put the clocks on the screens. Everything next to me.
1:05:06 > 1:05:09Nobody's on the board as yet so there's nobody to beat. So...
1:05:09 > 1:05:11as quick as you can. Three-egg omelette. Are you ready?
1:05:11 > 1:05:13Easy. Put the butter down. Sorry! LAUGHTER
1:05:13 > 1:05:16Three, two, one, go! He's got an egg!
1:05:17 > 1:05:19Are you all right, Melissa?
1:05:19 > 1:05:21Oh, no!
1:05:21 > 1:05:23It's going well. Oh!
1:05:23 > 1:05:25Oh, look, she's faster than me.
1:05:25 > 1:05:28Got the butter in, chef? Butter in?
1:05:28 > 1:05:30Is there salt and pepper?
1:05:30 > 1:05:33You're doing well, Melissa. Am I? You're, all right. Yeah, good.
1:05:39 > 1:05:41Now I have to wait!
1:05:41 > 1:05:43He just plays catch up, you see?
1:05:44 > 1:05:46Make sure it's a omelette. Oh, no.
1:05:46 > 1:05:50All right, Melissa, I think we're both choking here. Scrambled eggs!
1:05:50 > 1:05:52Choking! I need a little oil.
1:05:54 > 1:05:57All right, now we're getting there. I'm done.
1:05:58 > 1:05:59You got there?
1:05:59 > 1:06:01JASMINE: Mel, get it on the plate. On the plate, Mel. Oh, the plate.
1:06:01 > 1:06:04It stops when it hits the plate. Oh, sorry.
1:06:04 > 1:06:05GONG
1:06:05 > 1:06:07All right.
1:06:07 > 1:06:09GONG Oh, we got it there.
1:06:09 > 1:06:10All right. Look at that.
1:06:10 > 1:06:13Right, well I'll go over here and taste this one.
1:06:13 > 1:06:17What do you reckon? Yeah. I think it tastes really good. Really?!
1:06:17 > 1:06:18JASMINE: It might be crunchy.
1:06:18 > 1:06:20Oh, I'll put a little extra on it.
1:06:20 > 1:06:21What's the burnt bits, you see?
1:06:21 > 1:06:24There's no burnt bits, that's the pepper. Oh, is it?
1:06:24 > 1:06:26That's brown butter.
1:06:28 > 1:06:31All right. Oh, we've got caviar now! Wait a minute!
1:06:33 > 1:06:36Thank you, chef. Wolfgang's does look fluffy. All right, hey.
1:06:36 > 1:06:39That's going on the board, anyway, straight away. Right.
1:06:39 > 1:06:42Wolfgang. Not bad, huh?
1:06:42 > 1:06:43MOUTH FULL: A little slow.
1:06:45 > 1:06:46I guess...
1:06:46 > 1:06:49I guess, as Jasmine told me,
1:06:49 > 1:06:53making an omelette is like making love, you have to go slow.
1:06:53 > 1:06:55Anyway. We went slow. ELLIE: Jasmine!
1:06:55 > 1:06:57Anyway. All right. You did it in 52 seconds.
1:06:57 > 1:06:59He told me that! He told me that!
1:07:00 > 1:07:02Unbelievable, this show. Right.
1:07:02 > 1:07:04You did it in 52 seconds.
1:07:04 > 1:07:07Right, where are you? Puts down here. Somewhere. OK.
1:07:07 > 1:07:11I'll come back to get up on top. Yeah, right. Next.
1:07:12 > 1:07:14Melissa.
1:07:14 > 1:07:16You did it in...
1:07:16 > 1:07:18I've got somebody talking to me. You did it in...
1:07:18 > 1:07:21How quick? 33? No.
1:07:21 > 1:07:23You did it... 45?
1:07:23 > 1:07:27..in 49.04, which is pretty rubbish, to be honest.
1:07:27 > 1:07:30Just on the board. It puts you down here as well.
1:07:30 > 1:07:32Oh, no! There you go.
1:07:36 > 1:07:40Little more practice required, I think, all round there, guys.
1:07:40 > 1:07:42Now, I'm a big fan of this bloke's food.
1:07:42 > 1:07:44It's the great Scot himself, Tom Kitchin.
1:07:44 > 1:07:47Here is Tom's recipe for perfectly cooked grouse
1:07:47 > 1:07:49with some delicious roasted autumn surge.
1:07:49 > 1:07:52Good morning. So are you using marsh samphire or rock samphire?
1:07:52 > 1:07:56What are you using? I'm just going for grouse. Yeah, exactly.
1:07:56 > 1:07:58So, right, what are we doing with these? Really exciting, grouse.
1:07:58 > 1:08:00Grouse, for me, is like one of the...
1:08:00 > 1:08:03You know, it's a great time of year. So it's the young grouse.
1:08:03 > 1:08:06We're going to roast it, we're going to do some roasted pumpkin,
1:08:06 > 1:08:10Jerusalem artichoke, beetroot and a hazelnut dressing. Right.
1:08:10 > 1:08:12So it's kind of a homely grouse, cooking at home. Sounds good to me.
1:08:12 > 1:08:16You want me to do the veg first of all? Chopping, chef, yeah. Chopping.
1:08:16 > 1:08:19That's usually my job. He's a good commis.
1:08:19 > 1:08:20So tell us about grouse, then.
1:08:20 > 1:08:23Cos obviously Glorious Twelfth is the start of the grouse season.
1:08:23 > 1:08:25Yeah. But what should people be looking for with grouse?
1:08:25 > 1:08:28Well, yeah, Glorious Twelfth is the start of the season
1:08:28 > 1:08:30but, this year, the 12th was on a Sunday,
1:08:30 > 1:08:32so we had to wait until the 13th,
1:08:32 > 1:08:34which was the Glorious Thirteenth. Yeah.
1:08:34 > 1:08:36I only use young grouse for roasting.
1:08:36 > 1:08:39If you're going to use old grouse, I'm afraid you have to braise it
1:08:39 > 1:08:41cos it'll be like eating a Wellington boot, really. Right.
1:08:41 > 1:08:43So what I'm doing here is just removing the tendons.
1:08:43 > 1:08:48I just tapped the foot there, and I can pull the tendons out the foot.
1:08:48 > 1:08:52Now, you mentioned the young and the old. Is it size related, or what?
1:08:52 > 1:08:56No, the tenderness of the young grouse is what we're looking for.
1:08:56 > 1:08:58Right. And as they get...
1:08:58 > 1:09:00Basically, I use it until about October. Yeah.
1:09:00 > 1:09:03And then, after that, we've got all the other game as well,
1:09:03 > 1:09:07the partridge, the pheasant, mallard, wild duck.
1:09:07 > 1:09:11Really, it's a great time of year. So we season that all over.
1:09:11 > 1:09:13And you get... You can buy these down the farmers' market.
1:09:13 > 1:09:16A great time of year for you, not to be a game bird, though,
1:09:16 > 1:09:19is it, really? No, you don't want to be a game bird cos it's a...
1:09:19 > 1:09:20It's a tough time of year.
1:09:20 > 1:09:23So you need to get down the farmers' market or a good butchers'. Yeah.
1:09:23 > 1:09:27And they should be... You can get them at about ?7 a bird.
1:09:27 > 1:09:31So it's a great Saturday supper kind of thing. Yeah. Now, are you...
1:09:31 > 1:09:34One does one portion then, I take it? I think if you get...
1:09:34 > 1:09:38If you don't get a full bird, you're getting ripped off a little bit.
1:09:38 > 1:09:41So, yeah, one bird does a full portion.
1:09:41 > 1:09:44Sounds good. OK? So... We're going to...
1:09:44 > 1:09:46You're doing a little dice, and we're going to...
1:09:46 > 1:09:49As we roast the grouse, we'll put some level diced vegetables
1:09:49 > 1:09:52in there as well to roast.
1:09:52 > 1:09:56Now celeriac, I love this stuff, but people sort of...
1:09:56 > 1:09:58They don't know what to do with it, but...
1:09:58 > 1:10:00No, it's a great vegetable. It is fantastic.
1:10:00 > 1:10:02And this, the skin, as well.
1:10:02 > 1:10:05Pierre Koffmann, if he saw you throwing that in the bin,
1:10:05 > 1:10:07he'd be chasing you down the street. No, no, that's why I've done it,
1:10:07 > 1:10:09you see? I've basted with the skin on as well.
1:10:09 > 1:10:11Oh, good, good, good. Yeah.
1:10:11 > 1:10:14And he's on next week. Next week, yeah.
1:10:14 > 1:10:16So, I mean, celeriac, you can cook it in salt as well,
1:10:16 > 1:10:19salt crust and that kind of stuff. Oh, lovely, yeah. It's lovely.
1:10:19 > 1:10:21So there you can...
1:10:21 > 1:10:24see it's getting that lovely golden colour.
1:10:24 > 1:10:26What about game, Ching, in Chinese cooking?
1:10:26 > 1:10:29I mean, pheasant you use a bit, but I suppose rabbit a bit.
1:10:29 > 1:10:33Rabbit, yes. Rabbit is very popular in Sichuan.
1:10:34 > 1:10:39And, actually, you know, I haven't cooked very much with game before.
1:10:39 > 1:10:43But we love wild pigs as well, and we roast them, you know,
1:10:43 > 1:10:46like suckling pig style on a big fire. That's very popular.
1:10:48 > 1:10:49Definitely, yeah.
1:10:49 > 1:10:52You know, in those days... Cos China's such a big country,
1:10:52 > 1:10:55in those days, you'd eat whatever you could get.
1:10:55 > 1:10:57Yeah. So...
1:10:57 > 1:10:59Look at that. Right, lovely, so we've got the grouse.
1:10:59 > 1:11:02So what we do is we took it on one breast, and then...
1:11:02 > 1:11:05For four minutes. ..turn it over onto the other breast.
1:11:05 > 1:11:07And then sit it up for two minutes.
1:11:07 > 1:11:11So it should take about ten minutes in the oven. Yeah. So in it goes.
1:11:13 > 1:11:15So you basically want to cook that for four minutes,
1:11:15 > 1:11:18and then turn it over? Yeah, exactly. From breast to breast.
1:11:18 > 1:11:21Now you're doing this with a little garnish of sort of...
1:11:21 > 1:11:24Well, in-season root veg. Yeah. You've got this squash.
1:11:24 > 1:11:27Because I always think, in the restaurant, we do it traditionally.
1:11:27 > 1:11:29We make the sauce from the carcass.
1:11:29 > 1:11:33We do the bread sauce, the game chips. But it is very restaurant-y.
1:11:33 > 1:11:36And, at home recently, I tried to do that, and it was a nightmare.
1:11:36 > 1:11:38I had pans everywhere, things were going off.
1:11:38 > 1:11:40You know, the kids were screaming.
1:11:40 > 1:11:44You know, so this one's good because it's all cooked in one pan.
1:11:44 > 1:11:48Right. And it's full of flavour as well. What about game?
1:11:48 > 1:11:52I don't suppose you get to cook that on MasterChef, do you? No. We did...
1:11:52 > 1:11:54In fact, one of my...
1:11:54 > 1:11:57I'm a big celeriac fan, and one of my favourite dishes...
1:11:57 > 1:12:01One of my favourite sides I did was an apple and celeriac gratin.
1:12:01 > 1:12:03It was absolutely fantastic.
1:12:03 > 1:12:05That'll be on your restaurant menu next week as a special.
1:12:05 > 1:12:08Yeah, that's right. Sounds good.
1:12:08 > 1:12:10So, Tom, how old...
1:12:10 > 1:12:13How young should the bird be for this dish, do you think?
1:12:13 > 1:12:16Well, these would be hatched in the spring/summer,
1:12:16 > 1:12:18so that's why it's really important, weather-wise.
1:12:18 > 1:12:21If we get bad weather in the spring and early summer,
1:12:21 > 1:12:23it kills the young chicks.
1:12:23 > 1:12:26But that's how young the bird is, really. There we go.
1:12:26 > 1:12:29So you've got these artichokes here. You're using Jerusalem artichokes.
1:12:29 > 1:12:32Normally, these are quite sort of stubbier and fatter.
1:12:32 > 1:12:34Yeah, these are the young ones.
1:12:34 > 1:12:37Instead of blanching it, we just roast it all in the pan.
1:12:37 > 1:12:41You just want a little bit of colour before it goes in.
1:12:41 > 1:12:44As it roasts in the oven, the flavour doesn't escape anywhere.
1:12:44 > 1:12:47So... Cobnuts, chef. Cobnuts.
1:12:47 > 1:12:48We haven't got any cobnuts.
1:12:48 > 1:12:51We haven't got any cobnuts. OK. Hazelnuts, chef. Hazelnuts?
1:12:51 > 1:12:53Will they do? THEY LAUGH
1:12:53 > 1:12:56Yeah, hazelnuts. That's what you've got. OK.
1:12:56 > 1:12:57So we've got that on.
1:12:57 > 1:13:00Right, so they go in the oven. What, lower temperature?
1:13:00 > 1:13:02Yeah, lower temperature. They should take ten minutes.
1:13:02 > 1:13:04So we've got some ready there. So we'll do that. There you go.
1:13:04 > 1:13:07And we've got the shallot. We're going to make a wee dressing.
1:13:07 > 1:13:09So if you crush those up, chef. Crush these, right.
1:13:09 > 1:13:12And I'll make the dressing. No problem.
1:13:12 > 1:13:14Now, you mentioned cobnuts, they're in season at the moment.
1:13:14 > 1:13:16You could use these instead of hazelnuts.
1:13:16 > 1:13:18Very, very tasty, cobnuts. In season.
1:13:18 > 1:13:20And, again, when you go down the farmers' markets
1:13:20 > 1:13:24at this time of year, you can really sense the whole seasonal thing.
1:13:24 > 1:13:26You've got Jerusalem artichoke, pumpkin, grouse,
1:13:26 > 1:13:28partridge, cobnuts. Yeah.
1:13:28 > 1:13:32And that's what this dish is all about, seasonal cooking.
1:13:32 > 1:13:34Right, so the sauce is slightly...
1:13:34 > 1:13:36You want the pan back for that one, I take it?
1:13:38 > 1:13:40You want that? Or do you want a fresh pan?
1:13:40 > 1:13:43Yeah, we're just going to mix it, chef, actually. OK.
1:13:43 > 1:13:47Cobnuts are delicious. They're like a sweeter version of hazelnuts.
1:13:47 > 1:13:49They are nice. I use them as well as cobnuts.
1:13:49 > 1:13:51In a crumble, they're really nice.
1:13:51 > 1:13:53That's in the oven. Your veg is done.
1:13:53 > 1:13:54If you put the chives in there,
1:13:54 > 1:13:59the hazelnut oil and the little dash of sherry vinegar. Right.
1:13:59 > 1:14:00And I'll just get... Now, this is...
1:14:00 > 1:14:03I think one of the great things that people should be buying
1:14:03 > 1:14:05at the moment is sherry vinegar. Sherry vinegar.
1:14:05 > 1:14:06And hazelnut oil as well.
1:14:06 > 1:14:09Because the Jerusalem artichokes are nutty anyway when you eat them,
1:14:09 > 1:14:12so the hazelnut works really well.
1:14:12 > 1:14:13Particularly this time of year.
1:14:13 > 1:14:16You know, sherry vinegar with stews and stuff like that
1:14:16 > 1:14:19that you want to cut through the fattiness and stuff. It's fantastic.
1:14:19 > 1:14:21Love it. Right, so we'll take the veg out.
1:14:25 > 1:14:29OK, so there we've got our roasted veg. Right, I'll turn that one over.
1:14:29 > 1:14:30That's in there. Yep.
1:14:32 > 1:14:35And these beetroots are the cooked ones.
1:14:35 > 1:14:39Of course, if you're going to cook them yourself, you can cook them,
1:14:39 > 1:14:42but they do take a long time to cook, but they're really delicious.
1:14:42 > 1:14:44I'll just show you what that's like.
1:14:44 > 1:14:47As you turn it over, it's nice and crisp on the bacon.
1:14:47 > 1:14:48That's what you want.
1:14:48 > 1:14:52Pop it back in the oven for about another six minutes. OK.
1:14:52 > 1:14:54That's that one done.
1:14:54 > 1:14:58Right. Adding my hazelnut. Now, you mentioned the traditional garnish.
1:14:58 > 1:15:01Traditional garnish would be bread sauce... Bread sauce.
1:15:01 > 1:15:02Game chips, which are...
1:15:02 > 1:15:04Well, like crisps, really, but little...
1:15:04 > 1:15:07Absolutely delicious, yeah. And, you know, wild mushrooms
1:15:07 > 1:15:10that you have in season at this time of year as well. Yeah.
1:15:10 > 1:15:13Right. Beetroot hands all over that.
1:15:13 > 1:15:15Did you want this? No, Chef. No.
1:15:17 > 1:15:21OK. Lemon? So, now we're going to debone the grouse. OK?
1:15:22 > 1:15:24We've got a minute left.
1:15:26 > 1:15:30OK, so there we've got our lovely grouse. Look at that.
1:15:30 > 1:15:32Delicious.
1:15:32 > 1:15:33Now, there's not much...
1:15:33 > 1:15:37The grouse, the male bird and the female bird,
1:15:37 > 1:15:40in pheasants, there's a big difference in size.
1:15:40 > 1:15:43Really, grouse there's not. I think it's all quite similar, yeah. Yeah.
1:15:43 > 1:15:44It's quite similar.
1:15:44 > 1:15:46So, we are going to keep the bacon, I think,
1:15:46 > 1:15:50cos the bacon really protects it.
1:15:50 > 1:15:52It's the best bit. Yeah, look at that.
1:15:52 > 1:15:53Just lovely...
1:15:53 > 1:15:55The meat's so young and tender.
1:15:55 > 1:15:57But the key is not to overcook it.
1:15:57 > 1:16:01That's it, if you overcook it, you are in big trouble. Right.
1:16:01 > 1:16:02Big trouble.
1:16:03 > 1:16:05How popular is this on your menu?
1:16:05 > 1:16:07Cos I know you are changing the menu for the season.
1:16:07 > 1:16:08We change the menu all the time.
1:16:08 > 1:16:11But without flogging it too much... This is from my new book.
1:16:11 > 1:16:13LAUGHTER
1:16:13 > 1:16:18This is the roasted autumn veg which is in the new book, Kitchen Suppers.
1:16:18 > 1:16:19Grouse is on the menu. Good man.
1:16:19 > 1:16:22I had to mention it. You've done it now.
1:16:22 > 1:16:26So I've just mixed the two together which is the great thing about cookbooks.
1:16:26 > 1:16:29You take a little bit and you add a different...
1:16:29 > 1:16:31There you go. ..twist on it.
1:16:31 > 1:16:33I'm just going to put the pumpkin...
1:16:35 > 1:16:36..like that...
1:16:38 > 1:16:40And of course, you'll be cooking again next month
1:16:40 > 1:16:43at the Good Food Show in Glasgow.
1:16:43 > 1:16:46I love the Good Food Show, it's just so much fun.
1:16:46 > 1:16:47And hopefully, this year,
1:16:47 > 1:16:50I'll manage to persuade you to come across to Edinburgh...
1:16:50 > 1:16:53I will be there. ..and have dinner and maybe a grouse.
1:16:53 > 1:16:55So, there, we've got all the lovely vegetables -
1:16:55 > 1:16:56roasted vegetables -
1:16:56 > 1:17:01the young grouse and then the lovely dressing on top, because it
1:17:01 > 1:17:05is difficult to do a gravy, like you do in the restaurant, at home.
1:17:05 > 1:17:08It is full of flavour, that. I've started to learn that.
1:17:09 > 1:17:12And then garnish it with watercress which is again another
1:17:12 > 1:17:16traditional garnish for grouse. So tell us what that is again?
1:17:16 > 1:17:19Right, OK, so we've got the roasted young grouse, we've got roasted
1:17:19 > 1:17:24Jerusalem artichoke, pumpkin, beetroot and a hazelnut dressing.
1:17:24 > 1:17:26How fantastic is that? Thank you very much.
1:17:31 > 1:17:34Well, it looks good. What does it taste like? We are getting hungry.
1:17:34 > 1:17:36Looks amazing. Yeah, exactly.
1:17:36 > 1:17:39What about grouse with you, Jamie? Have you tried this before?
1:17:39 > 1:17:43I tend to not be a gamey kind of person. If it's too...
1:17:43 > 1:17:46Well, if it's too gamey, if it's too, you know... Strong.
1:17:46 > 1:17:49..well hung, then I... Can I use that expression? Is that OK?
1:17:49 > 1:17:52It's the strength, it's basically the hanging
1:17:52 > 1:17:54that produces the strength of the game.
1:17:54 > 1:17:56I don't hang my grouse at all. I'm like you.
1:17:56 > 1:18:00I love the young, fresh flavour and hopefully you'll get that today.
1:18:00 > 1:18:03And instead of using... You mentioned the traditional gravy
1:18:03 > 1:18:05which is quite heavy, this keeps it still quite light.
1:18:05 > 1:18:09Yeah, so again, it's like, hopefully people can see this today and they can do this at home.
1:18:09 > 1:18:11Yeah. You know, get down the farmers' markets.
1:18:11 > 1:18:13That looks so fresh and vibrant.
1:18:13 > 1:18:16It's not as strong as traditional game. No, not at all.
1:18:16 > 1:18:17Wow, that is amazing.
1:18:22 > 1:18:24Absolutely delicious.
1:18:24 > 1:18:27I love the idea of swapping traditional gravy
1:18:27 > 1:18:28for that hazelnut dressing.
1:18:28 > 1:18:32Tom, time for another visit to your restaurant, I reckon.
1:18:32 > 1:18:35When Sue Perkins came to the studio to face her food heaven or food hell,
1:18:35 > 1:18:40she was championing chocolate, but would goat's cheese win first place?
1:18:40 > 1:18:41Let's find out.
1:18:41 > 1:18:44It's that time of the show to find out whether Sue will be facing food heaven or food hell.
1:18:44 > 1:18:47Food heaven would be this mass of ingredients that you are
1:18:47 > 1:18:49probably used to seeing anyway. It's home.
1:18:49 > 1:18:52Hazelnuts. We've got some ground hazelnuts, here, into
1:18:52 > 1:18:55a wonderful cake, with a chocolate cake as well, coffee meringue.
1:18:55 > 1:18:58Alternatively, it could be the dreaded food hell over here,
1:18:58 > 1:19:01a pile of goat's cheese transformed into a nice little salad.
1:19:01 > 1:19:05It was down to these two really, it was 2-1 to people at home.
1:19:05 > 1:19:07Francesco... His fault.
1:19:07 > 1:19:09..liked goat's cheese.
1:19:09 > 1:19:10That would put it level.
1:19:12 > 1:19:14What can I do? What can I do? It was Marcus.
1:19:14 > 1:19:16Thankfully... I don't have a sweet tooth.
1:19:16 > 1:19:19You've got your food heaven because of Marcus, you see.
1:19:19 > 1:19:21Move this out the way. What we are going to do now is make
1:19:21 > 1:19:24a nice little sponge with this... Great.
1:19:24 > 1:19:26..which you probably made plenty of sponges.
1:19:26 > 1:19:28But we are going to do this one slightly differently.
1:19:28 > 1:19:32We're going to make it with a meringue and a sabayon base,
1:19:32 > 1:19:36cos whenever you add hazelnuts to anything... It weighs it down.
1:19:36 > 1:19:39..it weighs it down, yeah, exactly. So we are going to whip up this.
1:19:39 > 1:19:42If you can then mix me the double cream, small amount of double cream.
1:19:42 > 1:19:45That works for me. That is why it's food heaven.
1:19:45 > 1:19:49The icing sugar... And the hazelnut... ..and the hazelnut...
1:19:49 > 1:19:52We've got this paste, if you make sure you get all of it out of it
1:19:52 > 1:19:54and then put it in there.
1:19:54 > 1:19:56If you can crack me the eggs, please, Marcus, in there,
1:19:56 > 1:19:57that'd be great.
1:19:57 > 1:20:00Thank you very much. Then I'm going to start by whipping this up.
1:20:00 > 1:20:03That's brandy in there. Very good. Happy with that? Yeah.
1:20:03 > 1:20:05Have you tried it? Yeah. All right.
1:20:05 > 1:20:09Can you put me the butter in here? Yeah.
1:20:09 > 1:20:12And the reason why we put butter in a cake is to keep it nice and moist,
1:20:12 > 1:20:16you see, cos the idea being, the hazelnuts will dry it out,
1:20:16 > 1:20:18and that helps it, but the butter will keep it nice and moist.
1:20:18 > 1:20:21Why are you cooking the butter first, as opposed to blending it?
1:20:21 > 1:20:24We just melt it. OK. This is two types of sponges.
1:20:24 > 1:20:27This is, I think, the lighter one. Like an Italian?
1:20:27 > 1:20:29Yeah, that is in the lighter one, really.
1:20:31 > 1:20:33So we whisk this up and then, in here,
1:20:33 > 1:20:36I've got my icing sugar.
1:20:36 > 1:20:39That's going to go in and I use icing sugar
1:20:39 > 1:20:43instead of caster sugar, again, to make it a little bit lighter.
1:20:43 > 1:20:44Going to throw that in,
1:20:44 > 1:20:46in we go with the icing sugar in the meringue here.
1:20:46 > 1:20:47Whisk this up.
1:20:49 > 1:20:52Not too much because the air is going to come out
1:20:52 > 1:20:56of this mixture here. Yeah. And then all we do...
1:20:56 > 1:20:58Egg yolks... See, these whole eggs... Yeah.
1:20:58 > 1:21:01In we go with the flour, in we go with the hazelnuts.
1:21:01 > 1:21:02Look at that.
1:21:02 > 1:21:06In we go with the butter, like that, and then if I get a...
1:21:06 > 1:21:10If you can bring me over the tin, please, Marcus, that would be great.
1:21:10 > 1:21:13Thank you. And then all we do is we throw this lot in.
1:21:13 > 1:21:16I'm sure you've seen this a hundred times before but you've got
1:21:16 > 1:21:19to get this mixture in the oven as quick as possible.
1:21:19 > 1:21:22How come it takes you like a couple of minutes? We do two whole days
1:21:22 > 1:21:25in a tent with somebody doing this and then they drop it on the floor.
1:21:25 > 1:21:27That's what always happens.
1:21:27 > 1:21:30I've been a pastry chef for many, many years. That's the thing.
1:21:30 > 1:21:33So, literally, we just pour this mixture in but the key to it
1:21:33 > 1:21:35is speed, I always think.
1:21:36 > 1:21:38Cos you need to get that in the oven, which Marcus is going to do,
1:21:38 > 1:21:40straight in the oven, please, mate.
1:21:40 > 1:21:42It goes in the oven for about 20 minutes.
1:21:42 > 1:21:46And then, over here, we've got our sponges.
1:21:46 > 1:21:49I've got a chocolate one, which I've made,
1:21:49 > 1:21:53in a similar sort of way, and we've got our hazelnut on, which we made,
1:21:53 > 1:21:55like that.
1:21:55 > 1:21:59Now, it will rise up and collapse but when you see it,
1:21:59 > 1:22:02it's very, very delicate, when you slice it
1:22:02 > 1:22:04and it's fantastic with this.
1:22:04 > 1:22:06Smells really good. Hopefully, you're going to like it.
1:22:06 > 1:22:10I am going to like it. Hopefully, we've got our cream nearly ready.
1:22:10 > 1:22:12Nearly there. And could you chuck us the cake stand, Marcus, as well?
1:22:12 > 1:22:14That'd be great. Yeah.
1:22:14 > 1:22:15We bring this across.
1:22:16 > 1:22:17There we go.
1:22:17 > 1:22:19And then we can then thinly slice this
1:22:19 > 1:22:23so if we've got a serrated knife anywhere... There you go.
1:22:23 > 1:22:25We can start off with this one first, this is the chocolate one.
1:22:25 > 1:22:29Keep your fingers out of the way, obviously. It's easy...
1:22:29 > 1:22:32Just... What's wrong with it? It's good. No, it's perfect.
1:22:32 > 1:22:34It's perfect. You're checking the crumb structure?
1:22:34 > 1:22:39Yeah, I am, just... Just the density there of crumb. It's good.
1:22:39 > 1:22:41So, this is like an Opera cake? Similar, yeah.
1:22:41 > 1:22:43And then we put this on it.
1:22:43 > 1:22:46The quick tip next time you are doing the series,
1:22:46 > 1:22:51anyone that is about to join the new series of the Bake Off,
1:22:51 > 1:22:54I always find that Mary Berry likes a brandy.
1:22:54 > 1:22:57Mary Berry likes to start early with the brandy.
1:22:57 > 1:23:01Exactly! She really does. I wasn't going to say that!
1:23:01 > 1:23:04She... Just constantly topping up with Mary, constantly topping up.
1:23:04 > 1:23:08The flask that she's got with her... Her blood type is actually vodka.
1:23:08 > 1:23:13I'm jesting. I love Mary, as does the nation. She is an absolute star.
1:23:13 > 1:23:14What's not to love?
1:23:14 > 1:23:16Hopefully, she'll be watching this and checking to see
1:23:16 > 1:23:17to see if I'm doing it right.
1:23:17 > 1:23:20What people don't know is that Paul is actually about five foot tall
1:23:20 > 1:23:23and wears a Cuban heel. He is the Tom Cruise of...
1:23:23 > 1:23:26Well, you know, you are friends with Paul. Yeah. He is a delightful man.
1:23:26 > 1:23:28He is. He's like Thumbelina.
1:23:28 > 1:23:31Thumbelina! The Thumbelina of the cake world.
1:23:31 > 1:23:34We're going to slice this. He's going to kill me. He is.
1:23:34 > 1:23:37He's actually going to attack. He is. Yeah.
1:23:37 > 1:23:40Look at that. You could read a newspaper through that.
1:23:40 > 1:23:42That's the idea. I don't know why you'd want to.
1:23:42 > 1:23:44And then we layer this up with more...
1:23:44 > 1:23:46Mary, if you are watching... SUE LAUGHS
1:23:46 > 1:23:48There you go. And a bit more of this.
1:23:48 > 1:23:50This is hazelnut cream.
1:23:50 > 1:23:54This is the hazelnut puree we've got on here with icing sugar.
1:23:54 > 1:23:55You've got to try this. It's fantastic.
1:23:55 > 1:23:59The secret of this is don't make it too sweet. So nice.
1:23:59 > 1:24:01Don't make it too sweet.
1:24:01 > 1:24:03We were talking earlier about your programme and we never
1:24:03 > 1:24:05mentioned the name of it.
1:24:05 > 1:24:08Cos you were too busy taking the mick out of my bandana.
1:24:08 > 1:24:10It was a loving pastiche, it was not taking the mick.
1:24:10 > 1:24:15I've actually managed to burn my arm as well. Lightly toast the sleeve.
1:24:15 > 1:24:18It's called Heading Out and it's on next Tuesday, Tuesday week.
1:24:18 > 1:24:21Tuesday week. Yeah. We'll be watching it. So a little bit more...
1:24:21 > 1:24:25There will be a test afterwards. ..and a bit more of this.
1:24:25 > 1:24:27Now, in the fridge, guys, you've got some...
1:24:27 > 1:24:30A bowl of mixture in the fridge... Let's see.
1:24:30 > 1:24:32If you can grab us that...
1:24:32 > 1:24:33And then what we do, is you just...
1:24:33 > 1:24:35The secret... BOWL CLANGS
1:24:35 > 1:24:38You enjoying that? That's just whipped cream, icing sugar.
1:24:38 > 1:24:41This is essentially what I do for ten weeks at the Bake Off.
1:24:41 > 1:24:44I just sit there with a massive mixing bowl and just eat. Right.
1:24:47 > 1:24:51Lift that over. Now, don't worry about this. Icing sugar.
1:24:51 > 1:24:53See, at this stage, all the audience will go...
1:24:53 > 1:24:55HE GASPS Don't worry, cos then we take this.
1:24:55 > 1:25:00This is Italian meringue and you can let this go cold if you want.
1:25:00 > 1:25:03This is Italian meringue and butter... The best, of course.
1:25:03 > 1:25:04..whisked into it.
1:25:04 > 1:25:07So do you serve this with a gastric band? This particular..?
1:25:07 > 1:25:11This needs a government health warning, this one. I tell you that.
1:25:11 > 1:25:15It is. If you want to ice it, you see...
1:25:15 > 1:25:16What, another layer?
1:25:16 > 1:25:18You can do if you want but I kind of...
1:25:18 > 1:25:20I always think, on your show,
1:25:20 > 1:25:22you would just go around the edge and make it all fancy.
1:25:22 > 1:25:25This is the sort of stuff people want to do at home and you
1:25:25 > 1:25:28want to just literally just... Look at that.
1:25:28 > 1:25:30Just pour it over the edge.
1:25:30 > 1:25:32like this.
1:25:32 > 1:25:34Mmmm. I'm just actually speechless.
1:25:34 > 1:25:37Have you got some grated chocolate, guys? Have we got any? Oh, look.
1:25:37 > 1:25:41We'll use a bit of this. We can do some if you want? No, no. Oh.
1:25:41 > 1:25:42The secret of this is this -
1:25:44 > 1:25:45Meringues...
1:25:49 > 1:25:51It's very indulgent, isn't it? Look at that. ..and marshmallow.
1:25:51 > 1:25:53What pattern are you going for?
1:25:53 > 1:25:56I'm not, it's just random, this is random. Chaos theory.
1:25:56 > 1:25:58It's just random. That's one too many now.
1:25:58 > 1:26:00THEY LAUGH
1:26:00 > 1:26:03Less is more, less is more. I've had to get it out. You've ruined it now.
1:26:03 > 1:26:05I've had to delve... THEY LAUGH
1:26:05 > 1:26:09..into the lake of butter. And we just got that in there.
1:26:09 > 1:26:11I'm just on that sugar high now. Really coming up.
1:26:11 > 1:26:13Our producer is saying,
1:26:13 > 1:26:16you love your desserts so how do you stay so slim?
1:26:16 > 1:26:17Well, basically,
1:26:17 > 1:26:19I eat during Bake Off, put on 3st
1:26:19 > 1:26:21and then don't eat for the rest of the year.
1:26:21 > 1:26:23It's like the Blue Peter tortoise,
1:26:23 > 1:26:26I just paint my name in Tippex on the back and go into hibernation.
1:26:26 > 1:26:28Right, and then... Little toadstools!
1:26:28 > 1:26:30Watch this.
1:26:30 > 1:26:32Now watch this. What's going to happen now?
1:26:32 > 1:26:36Watch this. I'm watching. Watch, watch. Literally, I'm watching.
1:26:36 > 1:26:38Watch. It's very oozy, isn't it?
1:26:38 > 1:26:40This is how it should be. Yeah.
1:26:41 > 1:26:43Boozy. Boozy and oozy.
1:26:44 > 1:26:47Ooh! Look at that.
1:26:47 > 1:26:49Ooh, nice.
1:26:49 > 1:26:52If you want to be a bit fancy...
1:26:52 > 1:26:54THEY LAUGH Sprinkles!
1:26:54 > 1:26:56A bit of that on the top.
1:26:57 > 1:27:01That is very tempting. Can I have a mushroom? You can have a mushroom.
1:27:01 > 1:27:03You can have two, there you go. Right.
1:27:03 > 1:27:06Tell us what do you think of that, cos it's the way you make this cake.
1:27:06 > 1:27:08You could, of course, leave the icing to go cold and spend a lot
1:27:08 > 1:27:11more time icing it and that kind of stuff but I actually like it...
1:27:11 > 1:27:13It's one of those cakes that you just want to eat and go back in
1:27:13 > 1:27:16and have it again. It's very nice.
1:27:16 > 1:27:18It's really nice. Well, the key to this is...
1:27:18 > 1:27:21It is a twist on the Opera, obviously, but you would put
1:27:21 > 1:27:23a chocolate topping over the top of that.
1:27:23 > 1:27:26I think with that coating and stuff like that, it's wonderful.
1:27:26 > 1:27:28I love it.
1:27:28 > 1:27:30Really good. Is it a good bake? It's the...
1:27:30 > 1:27:34Ask Mary and Paul, I'll eat it, it's delicious. Really good.
1:27:34 > 1:27:37Dive in, guys. I'm an eater, not a tester.
1:27:38 > 1:27:42It's Italian meringue, it's whipped egg whites, it's sugar, water.
1:27:42 > 1:27:44The sugar and water, you bring to the boil,
1:27:44 > 1:27:45add on to the whipped egg whites.
1:27:45 > 1:27:49You add coffee essence. Don't add coffee, ie an espresso,
1:27:49 > 1:27:51because it will soften the mixture too much.
1:27:51 > 1:27:53As I've done there.
1:27:53 > 1:27:55And then we've got some butter which we fold into it but the colder
1:27:55 > 1:27:59you leave it, the better it is and the firmer the icing will go.
1:28:03 > 1:28:06I feel we might have to ask Mary and Paul what they think.
1:28:06 > 1:28:10Was it a really good bake? Would James make it through? I'd say so.
1:28:10 > 1:28:14Though, I don't think anybody should be driving after eating that.
1:28:14 > 1:28:17Well, I'm afraid that's all we've got time for today on today's show.
1:28:17 > 1:28:20I hope you've enjoyed taking a look back at some of the delicious
1:28:20 > 1:28:22recipes from the Saturday Kitchen archive.
1:28:22 > 1:28:25Hopefully, you've been inspired to get cooking.
1:28:25 > 1:28:29I for one have earmarked a few dishes I'll be rustling up at home.
1:28:29 > 1:28:33So, have a fantastic week and I'll see you again very soon. Bye.
1:28:37 > 1:28:39We glance at blurred patio doors