25/09/2016 Saturday Kitchen Best Bites

Good morning. There's a seriously sumptuous menu

lined up for you today, so please sit back and enjoy the show.

This is Saturday Kitchen Best Bites.

Welcome to the show.

I'm back to bring you more top chefs cooking fabulous food,

and a great line-up of stars getting stuck in.

You don't want to miss any of it. Coming up on the show today...

rewind ten years and it's my younger self

cooking up a spicy Thai beef salad with green mango,

chilli and roasted rice for Rupert Everett.

To continue our meat feast, someone who is always popular on the show -

the award-winning Theo Randall makes a mouth-watering rump of lamb.

The lamb is first marinated to soften it before it's roasted

just long enough to make it crispy on the outside

and beautifully pink in the middle.

It's served with roasted onion, squash,

spinach and a zingy salsa verde.

Then it's time for a seasonal Sunday supper with one of Scotland's

finest, Tom Kitchin.

He is going for grouse with some roasted pumpkins,

Jerusalem artichokes and beetroot.

Great British Bake Off's Sue Perkins faces her Food Heaven or Food Hell.

But did she get her Food Heaven, hazelnut and chocolate gateau,

or did she end up facing her Food Hell, goat's cheese on brioche

with salt-baked celeriac and red currant dressing?

Wow. You can find out what she gets at the end of the show.

Now, kicking things off is a brilliant chef and author of

award-winning cookbooks, Stephane Reynaud.

He's showing us why he is the master of rural French cuisine.

So what are you going to make for us then, Stephane? A little pie.

Yes, a little pie with squid, with a lot of vegetables.

Here you have tomato. We should use tomato from Mirmande.

Mirmande. Mirmande. It's big, huge tomatoes.

They're like big beef tomatoes, yeah? Yeah, they're great.

We've onions, celery, garlic, sugar, black olive.

This comes from a particular region in France.

Yeah, it's from Languedoc-Roussillon.

It's from the south of France. It's on the Mediterranean Sea.

I love this region, because you have a lot of fish.

There is a big fish market.

I used to go there very often and just cook fish.

Particularly this is an area with seafood...

Seafood and good fish from the Mediterranean.

There is a huge fish market there.

You have people from everywhere in France coming

to buy some red tuna, some sole.

We have great, great fish there.

Tell us about this pie.

This pie, it's a very old, traditional recipe from Sete.

Last century, when the fishermen came in with boats,

they sold the nice fish and nobody wanted to have squid,

so they have to prepare squids for them. They made this pie.

After that, they sold a lot of squid.

There you go. It's a nice story.

It's quite unusual to put squid in a pie, really,

but in this one you're using shortcrust pastry, so it's...

It's like a little pasty. Yeah, kind of pasty, yes.

No, it's not usual in Sete.

Not usual over there, but certainly over here, to put squid in a pie.

Anyway, you're slicing up the squid cos we're going to slowly

cook this, is that right?

Yes, we have to cook it for an hour, very slowly.

The tomato - I'm going to peel the tomatoes.

We've got some fennel in here, garlic and onions.

Yes. Then we're going to make a new pastry. It's pastry day. Yep.

As well as being busy in the restaurant,

I mean, you are so busy writing.

Yes, I love that. For me, it's like a drug.

I want to make a book every year to come back on your show

with this book. I love the show, so it's nice for me.

You know, I speak English once a year,

so I can come here to improve it. That's great.

You're always welcome as well. Thank you.

Your books sell all over the world as well.

The new one is on pies and... Well, tell us about it.

The new one on pies that you can make pies with vegetables,

with fish, with meat, with everything. I love this way to cook.

In the beginning, pie in my family was the Sunday night lunch,

because it was to clean the fridge. To clean the fridge? Yes.

Right, all the leftovers.

A piece of roast, some vegetables, some roast, some rice...

If you want to wash your hands.

You mix everything together and then make a pie.

That's the beginning of a pie.

After, in the butchery of my grandfather,

they started to make a real pie with meat...

Of course, the one that we know you for is the book on pork.

Yeah, that was my first one. Yeah, I remember it.

This one is on pies.

As soon as you're writing one, finishing one,

you're starting another. Always. I need to have that.

I've told you, it's like a drug.

It's very important for me to have a lot of things to do.

This is shortcrust pastry, which is basically half butter to flour,

a little bit of egg. It's kind of the same...

Kind of similar, yeah, but you just mix it all together, really,

rather than flake it in. I'm going to roll this out.

You want two sort of discs with this one.

OK, then I put some wine.

Then I add some sugar.

Sugar to this? Yes.

Is this the traditional recipe

or is this something you've adapted, really?

It should be a traditional recipe. Right.

But this is exactly how they would do it, is it?

Yes. In my cuisine.

Right.

We've got our pastry there. This sort of size? Would be great, yes.

Two circles.

But, you know, with books,

it's unbelievable because you can reach so many people.

It's a great opportunity to do that.

It's a big subject, pies and that kind of stuff,

because each region has its own kind of pie, similar to the UK as well.

Every region has its own pie, its own shape. Yep.

OK, so it has to be cooked during one hour very slowly.

Then you put it in the fridge. Do you want me to get that one out?

Yes, please.

So it reduces and reduces down. Yes. This is what we end up with.

Great.

There you go. This has been seasoned as well.

Do you want me to do a little salad? That would be great, yeah.

With the fennel, the mint and the lemon.

We saw James and his gadget there from the Shopping Channel.

Do you have shopping channels in France?

I have some, but I never saw - sorry.

But there is some, yes.

It must be a chef thing, you see.

Have you heard of the one-footed slipper? Sorry? No, you haven't.

The what? The one-footed slipper? The one-footed slipper. I bought...

I didn't buy a one-footed slipper,

but I did actually buy a solar-powered blue tit and robin.

I don't know what it is. It glows in the dark, it's for the garden.

OK. It scared my dog, so I gave it to Chris Evans for Christmas.

Sorry, Chris, but I did.

Right, look at this pie.

Then we're going to put some spices on the top...

What's that, a bit of paprika on there?

Yeah, that's true - paprika.

You've got some mint, a bit of lemon.

Looking at your book, which would be your favourite?

I love all of the classic French charcuterie pies... Yes.

But my first book, Pork And Sons,

and Ripailles... I love all of my books.

Happy with that?

Yes, sure. Brilliant. This goes in the oven for half an hour.

After you. Half an hour in the oven.

We've got a little fennel salad here.

Fennel, mint, lemon juice, a little bit of oil, mix this together.

Bring that out as well. There you go.

You've got that.

I'll get you a little tool to get it off with. There you go.

Anybody wanting to visit your neck of the woods, particularly Paris,

what's the name of your restaurant?

It's Villa 9 Trois. It's in the suburb, it's in Montreuil.

With pleasure, please, give me a call.

I have my reservation book in my office, so...

Chris Evans has just texted in.

Sorry, Chris, but I did actually give it to him for Christmas.

OK, there you go. Happy with that?

The Tielle Setoise with the fennel salad. Bon appetit.

Bon appetit indeed.

He's off. There you go. You can serve it, there you go. Please.

I'm sorry it's squid inside. It looks good.

Particularly when you cook it for that amount of time, really.

Yeah. Yeah. Is it a first for you as well?

Something like this? I've never tried anything like this before.

I've had a twist on, like, a fish pasty,

but not squid cooked down for an hour and encased like this, no.

Yeah... I obviously tried it in rehearsal.

You used to serve that for an aperitif in the south.

You can have it cold or hot. Sounds pretty good to me.

With the tomatoes and olives and everything else. It'll be hot.

It's so tender.

It's good, innit?

The flavour is unreal. There you go.

A pasty with a twist. I'll be doing that one at home myself.

Of course, you guys want me to call it a pasty,

but where I come from, it's a pah-sty.

Coming up, James whips up a home-grown parsnip soup with

mini crab beignets for actress Amanda Redman.

Before that, it's time to meet some of Rick Stein's food heroes.

Apart from over-cooked steaks,

one thing has been consistent in my journey round these islands.

That's the popularity of sticky toffee pudding.

I think it originally came from the Sharrow Bay Hotel here in the

Lake District, but now a local village shop is turning out

puddings honestly as good as I can make myself.

Sticky toffee pudding here in the village of Cartmel is the food hero,

because it actually saved the village shop.

Nowadays, Jean Johns makes the puddings at her house,

but this is where they made them for years.

For the sauce, they still use local cream,

which Jean is pouring into melting butter and adding brown sugar.

We used to make it for the shop, just for the shop.

Then people would come on holiday, come for the day out,

buy one, take it home and then ring up and say, where could they get it?

We thought, well, perhaps in the winter time, which is quiet,

well, was quiet for us, we could make the puddings and bring in

a bit of money as well, so we did that.

On a small scale, but it gradually got bigger and bigger.

It just has gone on from there.

For the pudding, she creams sugar and butter together

in a large mixer, then adds vanilla extract and local eggs -

free-range, of course, look at those yolks!

She adds chopped dates to boiling water to soften them.

Dates are the most important ingredient.

In fact, in Australia, they call it sticky date pudding.

Meanwhile, back in the mixer,

she adds self-raising flour to the creamed butter and sugar.

Finally, some bicarbonate of soda to make everything light.

All she has to do now is add the date mix,

which is all light and foamy, to the rest.

That's it.

Sadly, most of us don't have time to make puddings like this any more,

or other ones like Sussex pond or summer,

all those great British puddings for which we're so famous.

So, thank goodness for Jean.

What I can say is that according to the film crew, one is not enough.

So, if it wasn't for the sticky toffee pudding,

this shop would not exist.

Indeed, it could have been a private house now.

I would imagine it would have been a private house now.

In fact, sticky toffee puddings have saved this shop.

Saved by the sticky toffee pudding. Yep.

Well, if sticky toffee pudding is the most popular of all puddings

in this country, then surely this is getting that way as a starter.

Once it was only found in Italian restaurants,

but now it's everywhere - I think, really because it's

so healthy and good for you - tomato, basil and mozzarella salad.

But this isn't any ordinary mozzarella,

it's buffalo mozzarella from Devon.

The great thing about this dish is that it has to look rustic.

Although I like to layer the cheese and the tomato

a little bit neatly, I like the finish to look as almost

you've just dropped the thing on the plate.

What's so important about this dish is all the ingredients have

to be tippy-top.

But the buffalo mozzarella was fantastic.

I didn't really believe it.

So often you get sort of imitation Parma ham,

imitation salamis in this country and they don't work,

but it had that sort of, like, farmyard-y taste that was

so typical of buffalo mozzarella and so reminiscent

of the Italian mozzarella, but still it was different.

What I liked about it was these buffalos came from Romania,

of all places.

That part of Romania that used to be known as Transylvania,

you know, Dracula and all that.

But the thing that is really amusing was that Chris and Pete were filming

them coming out of the field going for milking,

and they were actually charging towards them.

I was thinking, "They've got to get out of the way soon."

The guy was saying, "It's all right, they're perfectly safe."

But we learnt afterwards that more people are killed in

South African game reserves by buffalos than any lions or leopards.

These exotic creatures now dot the landscape in mid-Devon.

The Greenaways, who began this venture, saw a real opening in the

market and took a bit of a risk, not knowing much about the trendy

eating habits of the chattering classes.

Five years ago, I didn't really know mozzarella myself, to be honest.

I didn't know nothing about mozzarella. But now you've got it...

It's always on TV, advertised.

They watched some garden programme,

they've all got their patios now, and decking and whatever.

Of course, they've got to have their mozzarella to go with it.

Pizzas as well, nice on pizzas.

Very much so. Or the basil and mozzarella tomato salads.

Exactly, works together. It is... We are more European.

Well, I must say, over the years,

I've sort of fallen out of love with pizzas, what with all the fillings

you now get in them, like sweetcorn and pineapple and all that.

I sort of thought, "Well, they're missing the point."

But a few years ago, we were filming in Naples and just went for

a simple pizza down a backstreet and just some rough red wine.

It was a pizza margherita.

Well, my affection was rekindled.

I need to make a tomato sauce.

First some olive oil and very finely chopped garlic -

just sweat that off in the oil -

then some peeled and chopped tomatoes.

It's very important to make a good tomato sauce.

You could get it out of a tin, but it ain't as good.

Salt and some freshly ground black pepper, then a slug of wine.

Now just let that all reduce very, very gently.

Just towards the end, throw in some chopped oregano.

That's just about there, reduced down already,

so we can put that on the pizza dough.

But before that, I just need to heat this plate up, the baking sheet.

You can use a big tile as well.

I'm trying to assimilate the cooking of a pizza oven.

Obviously you can't quite get it, but what you need is

a good base heat as soon as that dough hits it,

it starts to bubble up.

The dough is very straightforward -

just flour, salt, yeast, water and a little bit of olive oil.

I'm going to roll this out to about 12 inches in diameter,

cos as with the mozzarella,

there's a lot of controversy with pizza - fierce stuff, pizza talk -

about whether you use plain flour or strong flour.

But I've discovered you get a crisper crust if you use

strong flour, so this is strong flour.

Nearly there now.

There we go.

Now, then...this is my version of a paddle to sort of throw the

pizza into the oven.

I'm just going to put some polenta on the top of the paddle there.

They're like little ball bearings so the thing slides off it very

easily and straight into the oven.

There we go. Just stretch that out a little bit.

Now we'll put the tomato sauce on it.

You only need to put it quite thinly,

I think it's all about balance -

not too much sauce, not too much mozzarella,

everything thin and elegant, I suppose.

The mozzarella, some argue just use ordinary cow's milk mozzarella,

but I think that lovely, spongy buffalo mozzarella.

I really admire the Greenaways.

When they first brought the herd over to Devon,

the local farmers thought they were barking mad,

and that included their father.

But now for the difficult bit,

will the pizza slide off or will it stick?

I didn't expect that to work.

I'm a man of simple taste. That's why I like pizza margherita.

You know when you go into a pizza place and you're assailed

with all those different combinations?

I think just go for the simple stuff -

it'll taste better anyway!

Great stuff from Rick as always.

We're very lucky in this country to have access to so many interesting

and exciting ingredients, like buffalo mozzarella that Rick used.

However, there is one vegetable that I suspect we British may be

alone in adoring. This is a parsnip.

In fact, this is not a parsnip - these are parsnips. Check these out.

CHEFS EXCLAIM

"Ooh, la, la", from the Frenchman.

These are from my garden. Look at them little fellas.

Look at that! That's a proper parsnip. They look almost medieval.

I thought...

I thought I'd do a soup with this, because I think that's

a great way of doing parsnip soup, but you leave the peel on.

Don't peel it. Loads of flavour is in the peel as well.

You agree, Daniel, happy with that?

Absolutely. When did you dig them out the ground? Yesterday. Ooh.

Yesterday morning.

Basically I am going to saute these up very quickly in a pan.

And the roots?

The first frost is here, so the roots start to get sweeter,

a bit, so...

The first frost has been here since January, living in this weather.

Anyway, basically we're going to quickly saute off our parsnips,

keep the skin on as well.

I'm going to saute it off with some shallots, some curry powder,

some stock in there as well to make a very quick instant soup.

So I'm going to slice this nice and thin.

And the curry must be nice with that. It is. A bit of sherry.

Have you got any sherry?

Or curry, curry is nice. Did you say sherry or curry?

Did you say sherry or curry? I said curry. Curry.

That's what I've got here, Chef. OK, good.

He's making it up as he goes along. A bit of curry has gone in there.

A bit of shallot, in we go with the stock, nice and simple soup.

Now, tell us about your acting because you've got to thank

your parents, haven't you, for getting you into acting,

cos they sent you to drama school, didn't they?

Yeah, they did because I'd been in hospital for such a long time

because I was badly burnt as a kid.

I think they just wanted... I had so much energy

and they wanted me to go somewhere I could get rid of it, I think.

And they sent me to a little dancing school.

And I can't dance.

And the teacher said, please take her away

and put her upstairs to the drama class.

And they did and that was it. And that was it.

I did drama once, I did the nativity play once,

I played one of the Kings.

I was so useless at it that they threw me off

after rehearsals and put me on lighting.

I was only eight and I only had a switch to put on and off.

And they kicked me off that as well!

A bit of curry powder.

But it paid off - 18 years old, you were at the Old Vic. Yeah.

With the likes of Daniel Day-Lewis and all that sort of thing.

It was quite an extraordinary year actually,

we had loads of people that have done really well since then.

It's a great school, so... People watching this will remember you

from At Home With The Braithwaites, a lot of television, and you've done

theatre and bits and pieces, but I remember the films that you've done.

You've done some amazing films.

Thank you. Denzel Washington as well. Yes. You did that.

What was that? Queen And Country. Ray Winstone as well. Yes.

Sexy Beast. Yeah.

Where does your passion lie?

Is it like most actors, they want to go to the theatre?

Where was it for you? It's a mixture.

I think it totally depends on what you're doing, on the show.

And they are very different sort of techniques that you use.

And I like mixing it up as much as possible

because that keeps it interesting.

I mean, keeping it interesting, you're with a bunch of actors now.

You're smiling while you're saying that. But doing New Tricks.

Yes. Because didn't New Tricks start off as a one-off show,

just one programme? Yes, it did.

And the viewing figures were phenomenal,

so we went on and did a first series

and then each series, the ratings just got higher and higher.

What are you doing, James, there?

Sorry, Chef, I'm doing my little beignets, my crab beignets.

I've got choux pastry,

crab - brown crab, white crab -

that's going into a little deep fat fryer.

Little fritters in there.

Lovely. Louisiana will be proud of you, they love beignets down there.

This is a bit of choux pastry.

We're now in our seventh series. Yeah. And you were on last night.

Yes, Friday nights, that's right. You play quite a feisty character,

is that because the three people that you're surrounded by,

they're all quite...they're quite strong characters in themselves?

Yeah, I think...a woman in that sort of job has to be.

She has to be pretty strong and, you know,

she's got to keep the lid on those three appallingly behaved children.

Yeah. Are we going to see you after the series has finished,

are we going to see you on anything else?

Are you going back to the theatre, what really interests you?

It totally depends on whatever project comes along

and if I like it then I'll do it.

It doesn't matter really where it is.

So we'll just see what happens.

If the job's there, we do it. Absolutely.

And one of the things I want to know about

is your little school that you set up.

Didn't you set it up about 12 years ago now? Yeah. Tell us about that.

I just set it up because I was a bit fed up with all these kids

coming on television saying, I want to be famous.

I thought, that's not what it's about, you have to love the craft.

We got rid of Big Brother, so it's a start.

That's a start, yes, but only just.

So we set up this school and all the teachers

are professional people and the youngest we have is five.

But there's no ceiling, so we've got people in their 40s as well.

And that's just gone from strength to strength

and it's a passion of mine.

But aren't a selection of actors helping you out as well?

Yeah, actors, directors, writers, which is fantastic.

And a lot of them have gone on to do very well themselves.

You need to be an agent as well.

Right, so we've got our parsnip soup,

which I'm going to pour into our blender, like that.

There we go. We just put the lid on and give this a quick blitz.

There you go. You want a nice smooth soup, so I'll just take the lid off.

Maybe put a bit of this liquid in.

This is ideal for you cos I'm told

you're a bit impatient in the kitchen.

Yes, I admire all of you, but I just couldn't spend the time

and the fiddling, the faffing around with stuff.

It's easy. Mind you, that was very quick. That seems to be very quick.

Literally, from start to finish, it will only take...

..it should only take literally a couple of minutes.

Five or six minutes to make a soup.

Then season this up.

Black pepper, some salt.

Our beignets are here.

Switch this off. They haven't made a silent blender yet.

No, they haven't, Chef, sorry. It's OK. And we just pour that

straight into there.

What I'm going to do now is take my little beignets, like that...

..over there, these are the little crab beignets.

A little bit of...that's choux pastry with a bit of brown crab.

A bit of coriander cress. A drizzle of cream over the top.

There you go. I'm only making it fancy

cos we're in the present company and all that.

Has the brown crab got more flavour? I think it has.

And finally some almonds over the top.

Just dive into that, that's a quick soup.

Literally, it's taken five or six minutes to make, not much more.

It's quite warm.

A touch of curry powder has gone in there, so it's a bit of spice.

Mm! Happy with that? It's lovely.

This will take a little longer

because you have to grow first the parsnips. Exactly.

But it's worth it in the end, isn't it?

And I'd like James to send some of his home-grown parsnips my way too.

They look delicious.

Today, we're taking a look back at some of the tastiest recipes

from the Saturday Kitchen archives.

And there's still loads of inspiring dishes to come.

Time for a blast from the past.

This was one of my earlier appearances on Saturday Kitchen Live

back in 2006, ten years ago.

I'm ageing like fine wine, I hear you say. I know, I really am.

I whipped up a little Thai beef number,

though I'm not sure Rupert Everett was impressed.

See for yourselves.

Tell us what we're cooking, I'm looking forward to this dish.

I'm doing a Thai beef salad which is quite an interesting Thai salad,

and I'm doing it with a classic Thai mango salad, called som tum.

So you do it without the beef or with the beef.

But the dressing is really important.

It's a great staple dressing you can use for lots of other things.

OK. But the first process, I've got to get this beef on. Yeah.

It's interesting, people want to know about confit,

you preserve things. The Thais have been doing this for a long time.

The confit French would be duck fat, or goose fat.

Yeah, the confit is basically a confiture,

it's a preserving technique.

But what they do is you add salt, take the water out and put fat in.

But what happens here is I've soaked this beef in fish sauce overnight.

And... Is this any beef?

No, this is just trimmed beef because in a restaurant,

like the restaurant I've got, Smith's,

is that we use lots of meat and we have lots of trimmings.

And what you do with those is always very difficult.

So this is like the fatty, strippy bits you can't use for anything,

maybe for mince, it's got some sinew in it.

So, soak it in fish sauce first,

then I'm going to flavour it with ginger...

ginger and galangal and lemongrass

and then I'm going to put lots of coconut milk

over the top of it and cook it in a tray for quite a long time.

Let's get that out of the way.

This fish sauce is readily available.

Like ginger, like lemongrass. What about this galangal?

Galangal is basically what they call now grated ginger.

It's not necessarily necessary, actually.

It's not ginger taste, is it? It's perfumed-y sort of thing.

Yes, it looks like a pink root

and it's a lot more perfumed than ginger.

But the other thing is that it must be cooked.

But it's also got a bit of heat to it,

whereas ginger is quite soft and mild.

But the galangal's perfumed,

whereas I think ginger is actually aromatic.

And I think that's the real difference.

But the Thais use as much flavour as possible.

Just chop it up and then get your lemongrass,

back of a cleaver, and give it a bash, gets rid of your frustrations

in the morning, you know about that, James? Frustration? I do, exactly.

You're famous for bringing Australian food over to the UK,

but Australia takes influences from nearby neighbours.

So this would be...?

Obviously in Thailand, the deal is that they are our neighbours.

You guys have France, you know, and Italy. We have Asia.

Of course, I grew up in a very hot country,

so food like this is what you eat.

You don't eat big stews and stuff. See what I've just done.

The beef, the aromats, the ginger, the lemongrass and galangal,

we're going to cover that with foil for 40 minutes.

Then I'll put it in the oven and it will cook for a really long time.

If you can swap that for the one in the oven, that would be really nice.

Right, this beef... Yeah? This looks burnt, mate.

Is this how it should be? What do you mean? Yeah.

If it's black it's ready? Look at that. Is that right?

Yes, it's absolutely perfect.

This is a really bizarre thing. Everybody goes, "Oh, no!"

If you try that for your mates,

you'll have to go out and buy a new saucepan, I think.

You'll need a new tray. That's been cooking now...

We did 40 minutes with foil, foil off, two hours.

What's going to happen, that's going to crumble now.

But all the flavour of the ginger and coconut milk,

all that coconut milk's gone into that meat.

Green mangoes. Yep.

Green mango or green papaya, but that's not a green papaya,

that's normal papaya. Green papaya is very long.

Classically in Thailand, they make something called som tum,

which is the salad.

It's basically green mangoes, lots of herbs and beanshoots,

So if you could do me, while I shred this on the mandolin.

I've got here coriander, fresh mint and Thai basil.

You can use normal basil, but Thai basil's a bit more aniseedy.

You can grow it in your garden as well, it grows very well.

What, Thai basil? Yeah, grows really well in your garden.

Fancy, I've learnt something new today.

This is just shredded.

I remember you used to go along the street in Thailand

and this is sort of a staple vegetarian salad.

We used to watch them and they'd get a knife and go like that...

But of course we've got this lovely thing called a mandoline.

If you haven't got one of those, a sharp knife, I suppose.

A sharp knife, yeah, just shred it up, or even a grater.

You mentioned green mango, where can people get that from?

It's not the type of thing you get in the supermarket. Oriental supermarkets?

Unfortunately a lot of supermarkets do serve green mangoes,

but that's all right.

Remember that every town or every city will probably have

a Chinatown.

Yeah. OK, that's fine. Not in York, where I come from. Well, OK...

Really? Not even a Chinatown? They don't have a Chinatown in York!

You're having a laugh! OK.

Equal quantities of green mango, green papaya and beanshoots.

If you don't have green mango, green papaya,

you can always use...cucumber.

Yeah. If I give you those shallots and get you to slice those

while I do my dressing. These aren't normal shallots, these are little...

These are Thai shallots, little tiny sweet ones.

They're really nice quite raw. OK?

There's lots of herbs in there, lots of that bulk, and then the beef.

To make this actually work and make it into something better...

Yeah. I got you a knife.

Sorry. Is my knife not good enough for you?

OK, calm down.

What you need to do is... This is what I've got to live with, Rupert.

Every Saturday I've got to put up with this.

What I've got here is palm sugar. Yeah.

You can use brown sugar if you want to, that's fine.

I'll drop that in the mortar and pestle.

I've got two dried chillies which I've roasted quite hard

so they're quite dark and smoky and burnt.

Lime and I'm going to use fish sauce.

So there's four ingredients here.

Sweet - sugar. Hot - being the chillies with the seeds in it.

Sour being the lime and salty being the fish sauce.

They should all fill your mouth.

It looks like quite a bizarre dressing... In here, Chef?

Yes, please. Give it a good stir around with a fork.

Are you into oriental food, Rupert?

No, not really. Not really? No. Do you not like chilli?

No, I don't like chilli, actually. Oh. It's going well, isn't it?

Anyway, so... Moving on. Go on, go on.

Look, this makes lots of noise,

but this is a base and a really good dressing to remember.

Just do it in a blender, mate.

You know why you don't do it in a blender?

Because what you do is tear the chilli apart

rather than getting the oils out of it.

So don't do it in a blender, use a mortar and pestle.

Whilst I'm doing this, would you do me a favour?

This is the roast rice. What? This is roast rice. Yeah, roast rice.

What you do is soak it in water for 20 minutes,

then put it in the oven and roast it.

And instead of using peanuts, cos if you have a peanut allergy,

you can use that in your salads. And it works as well, if not better.

It's a great flavour, I love it, love it.

Now, this salad dressing, if you want to keep it as a staple,

you can use it with cucumber, grilled chicken,

whatever you like, it's a good simple dressing.

So, one big nodule of palm sugar, one whole lime juiced,

two roasted chillies and a good splurt of fish sauce.

And I mean a good splurt of fish sauce.

Now, mix it all together. Yeah.

I'm going to pour this over the top of that one first.

It almost feels like a rice paste. Yeah, but it's quite a hot dressing.

Put that over there first.

It is hot and spicy, I mean, two chillies in there. Yeah.

Mix that with the chilli dressing first.

Then we'll put it through with the herbs, if you don't mind.

We do that because otherwise you burn the herbs.

Now, that overcooked meat you laughed at, young man,

if you watch, look at this, look. I'm looking. See what's happening?

It's shredding and falling apart and it's a great way to use up

all those scraps rather than throw them in the bin or in the dog bowl.

And as a restaurateur,

somehow you've got to be able to make something out of it.

If you can take some of that for Rupert because he doesn't like meat.

Frightening. Look at that, OK. And then we'll mix this lot.

Chop, chop, chop. Could you pass me that bowl there, please?

I'll pile that on there.

No, give that back to me, I was beefing at you.

Come out, come on. Put the plate there, put it there, there!

Honestly!

I do love you, James, but you've got to, you know,

you get very excited, but look, this is fantastic.

Chilli dressing, in there, now, watch. On top, pile that up.

Look at that! Roast rice on top of that.

Remind us what that is again.

This is a spicy Thai beef salad with green mango

and loads of chilli sauce.

Lovely. Sweet and sexy.

Delicious. Right, I'll just top up a few for Rupert. There we go.

If you don't like chillies, Rupert, I'm sorry. Come on over here.

Thank you. There you go, dive into that one. Thank you.

Dive in. It is hot and spicy, so you've been warned.

But this, for me, is... Well, it's 10.15 on a Saturday morning.

It's not that hot and spicy.

Oh.

LAUGHTER The roast rice gives it a lovely texture,

like peanuts rather than using peanuts.

It's quite unusual using roast rice. It's really hot and spicy.

What do you reckon? Delicious. Really good.

The beef is really good.

If you're thinking of using up trimmings, it's a great way.

You can use duck legs as well, the same way you make duck confit,

which is fantastic, and it works really well.

Or just do this salad without the beef in it. Beautiful.

Very good, very hot, very spicy, very delicious.

I'm sorry, Rupert. A vegetarian who is not mad on spices.

I'm not sure he's my number one fan, but we had fun anyway.

Up next, we're joining Keith Floyd on another of his culinary tours

where he's feeding some hungry Frenchmen on a very small boat.

CLASSICAL MUSIC PLAYS

Great moral uplift, this stirring music from the London Philharmonic,

and I need it too, because armed with only food and wine,

I am engaged to do battle with our oldest enemies,

you've got it, the dreaded frogs.

Actually, it's jolly funny to find these garlic-chewing matelots

storm-bound, hungry and helpless, here in Newlyn,

and down to their last tin of foie gras.

THEY SPEAK FRENCH

They've been here for four or five days, they've got no food,

but they are gastronauts and they phoned The Samaritans, you see,

so here I am. I'm going to cook for them.

Our colleagues across the water might have some dubious political motives from time to time,

like Exocet - we're not talking about that.

But they really love us when they're in trouble about food.

And here I am to the rescue - Rule Britannia -

mustn't say that - up the Marseillaise.

Because we're in a galley, it's cramped and difficult,

I've started frying some chicken for them.

We're going to have to put up with the difficulties,

like they'd have to, if they were souls in peril on the sea.

There's some chicken frying in olive oil.

I will make the point - this is a free-range, really good chicken.

This tea towel is called denim and denim comes from Nimes,

in the south of France.

That's why it's called denim. De Nimes - from Nimes.

Denim - get it? Right, OK.

Then, Richard, stay with me.

Here we are, our elegantly prepared ingredients.

We have some red peppers, some green peppers, some onions,

some garlic, some parsley, olives,

a beaten-up couple of eggs for later use and some double cream.

Also, we're going to use some canned tomatoes.

They didn't grow on the mast on this ship, they normally do.

Right. So it's a state of go.

We've got to go with it.

Into this pan here - Richard, never mind the fumes -

olive oil and put our onions in.

OK, sizzle-sizzle, the onions they go.

And we stir those round till they're a bit brown.

They're going brown already. Isn't it magic, how we can cook on a boat?

A lot of you can't cook at home, even.

In with the red peppers.

Stir those round.

You realise... Richard, come back to me.

You realise that my reputation's really on the line here.

They sent out an SOS - Mayday! Mayday! Send Floyd, send Floyd.

But if I screw up this dinner, I've really had it.

So don't forget that. So, pray for me, OK?

Come back.

In we go with the whole garlic.

A little branch of thyme is going in this other pot with the chicken.

Come over here, Richard.

Into the chicken.

Now, that all has to settle

and brown down for a moment or two

before I can add the tomatoes.

# Slurp, slurpity slurp slurp Slurp slurp... #

Very necessary quick slurp there.

Things have progressed a bit, cooking's going quite well.

It's a rather delicate dish despite my rough handling of it,

because I'm under a certain amount of pressure here -

the space, Richard having difficulty seeing things.

You'll have to take my word for what's going on in a lot of ways.

I must now go on to the second phase of the cooking,

which is to add the tomatoes to the chicken.

Like that.

That's one thing.

Now, using this wonderful cloth,

I must put all the peppers...

..into the chicken too.

This is where I like to pass it to my assistant -

the 20 or 30 people that are behind us, working away to help me.

But I'll give it to the director in

the hope he burns his little fingers.

OFF-SCREEN: Ah! Oh, he did. Ha-ha! Excellent.

So I'll move that over nearer the cameraman.

Sacrifice...all my problems.

All I have to do now is let that cook for 25 or 30 minutes with the lid on.

Talking of the lid, aren't the French an ingenious lot?

I'm having to hold this by a cloth as it's so hot,

but they, as a wine-drinking nation, utilise their corks to the limit.

That will save you from burning your little fingers - rather good.

So that goes on.

I have a little glassette.

Which will cheer me up enormously.

And in a little while, 25-30 minutes, we'll come back,

have a game of cards with the lads and have a really good supper.

See you later.

SONG TO THE TUNE OF LA MARSEILLAISE

Ecoute, je dis silence!

THEY LAUGH

Oh, they're impossible, these French, they make so much noise.

Anyway... J'ai dit silence.

Et ta soeur.

LAUGHTER Sois sage!

Bon, right, Richard, viens ici.

While you were away I stirred in some cream,

egg yolks and some olives, OK?

Now, we're going to feed the boys.

Follow me round - be tricky in this cramped galley, but it was they

who cooked the rice, so if they really complain, it's their problem.

Right, chaps.

Thank you. Merci.

THEY SPEAK FRENCH

THEY SPEAK FRENCH

I don't know if this is going to help,

they'll probably cancel the Channel Tunnel because of this.

But I've done my best, it is the moment of truth.

These are hearty trenchermen - they are loudmouthed, critical,

arrogant Frenchmen, who are looking at me as if I've got green horns

cos they think we have and I've come off the moon.

Listen, boys, ecoute, c'est mangeable ou pas?

C'est bon. Ca va? Ah oui.

You see, they're so damn critical...

HE SPEAKS FRENCH

Richard, you see, they're all experts,

the French are experts on rugby,

on Channel fixed-link crossings, on fishing. HE SPEAKS FRENCH

Ta gueule! Which is in French, "Silence, if you please."

They're experts on everything.

He said to me, "I think you added the cream a bit too quickly."

You can't win them all, but if we hadn't fed them,

they'd have starved. They're stuck in Newlyn.

I would say England six - France five and a half.

Anyone can prepare a meal in the comfort

and warmth of a modern kitchen.

Fridges and running water to hand

and a quick slurp as you peruse the glossy pages of your cookbook.

But when the chips are really down

and there's nothing on the clock but the maker's name,

you need rather more than a tin of cook-in sauce to get by.

I'm standing on a rather curious ship.

It's called HMS Raleigh and one of the very good things about it is

it will never sink because it's here firmly on more or less dry land.

And with me today is Ken Davies, who is a Chief Petty Officer.

Ken, we're here sort of parachuted into this remarkable situation

of people cooking poppadoms and curry.

What on earth is going on?

Well, we're training for a disaster exercise in emergency feeding

so that we can put people ashore quickly

and feed quickly with anything that's available.

But this is pretty impressive. I'm having poppadoms.

What's in this pot here. Richard, let's have a look at the pot.

This is a beef curry in here, sir. A beef curry?

I have conveniently in my hand... What's your name, by the way?

Wellington. Good morning, Wellington. Can I call you George?

This is the Floyd programme here. No regimentation here.

My friends call me Wally, but not by name... Well done, Wally.

You're a brilliant curry chef. ..by nature.

That is terrific. You're cooking on clay and mud and wood.

We build it out of any old bricks we can find, any mud we can find.

Any old bits of old equipment we can get on the ships.

Old dustbins, metal plates that the engineers might have spare.

45-gallon drums that we can cut down and improvise with. Brilliant.

So, what's the menu today?

Well, we have a curry on today. We have liver and bacon, roast chicken.

We start off with soup, of course. It's all as per our manual.

Brilliant, let's go to another oven and have a look.

Now this is a weird set-up.

You housewives at home say to me, "You're a flamboyant chap.

"You've got all the facilities in the world to cook brilliantly.

"It's very difficult at home." Look what these boys are doing.

Blinking dustbins.

They cook out of here better than what most of you

throw into them, you know that, don't you?

Let's look in there. Look, bread being baked.

This is really quite remarkable.

It's nice to know that if we ever get nuked,

when Birmingham and Manchester and London have been destroyed,

the Navy will be there setting up superb restaurants on the devastated street corners.

Won't you actually do that for us? We will. You'll do that, as well.

And then, in here...

These are beautiful chickens being roasted.

They're stuffed, they've got wonderful vegetables

and braising juices underneath.

Come on, if they can do it here, you can do it at home. That's for sure.

I tell you one thing that's missing. We haven't got a drink.

Do the Navy still issue rum? Not to us any more, I'm afraid.

Not any more? Unfortunately not.

That's pretty bad, isn't it? We've got another stove over here.

Richard, you'll have to walk around and follow us a bit.

This is a normal stove, as you might have at home.

But you haven't got a normal cook here. This is a lady sailor.

A lady sailor. Good morning. Good morning.

Cook of the Year 1982, I might add. What are you doing in there?

Cheese sauce. Can I taste it with my poppadom? Yes, certainly.

And what's it going to go on? The cauliflower.

Do you always cook in the middle of fields or sometimes do you

cook on ships? No, we don't go on ships. Never?

Never. Where else do you cook, besides here?

I cook for the First Sea Lord, in London.

Oh, blimey. So they're doing all right, aren't they?

The First Sea Lords,

ever since Hornblower, have had an eye for the ladies.

Interesting, isn't it?

Where to now, Ken?

'The Navy say the three most useless things on a ship are an umbrella,

'a vicar and a naval officer.

'So if I stretch that to four and include me,

'I reckon it's time I left them to it.

'After all, too many cooks in this case can spoil the broth.

'So I'll slip into something more comfortable

'and head for a modest little caff in the heart of Dartmoor.

'Now, he said, left is port, right is left. I don't know.

'Just after the first cart shack, right at the second sheep dip.

'All hands, abandon car.

'Ah, there it is. There it is.

'So typical of the friendly, unpretentious little hostelries

'of which this fair land is so justifiably proud.'

And in the words of the old song, it's a long way to Tip-a-drink-down.

I don't know how they get customers here.

I know, in fact, their prestigious reputation drags them

from all four corners of the earth.

Particularly from America, where, it's true,

even Americans know how to eat these days. Sorry about that, chaps.

Anyway, Sean is the chef here.

He's a maitre cuisinier, he's a superb bloke.

I've known him intimately for about 11 minutes.

Could have been 12. Could have been 12.

I know how you get your customers, it's your cooking.

But where do you get your food from?

All over the place, but with difficulty.

You can see that the lanes are a bit difficult to negotiate,

but an example is the fish here. Norman Lewis has brought the fish.

Can we just have a look at Norman? He's our token fisherman. Say hello.

Hello. All that sort of thing.

What have we got in here, Norman? It looks absolutely superb.

We've got turbot here.

John Dory, red mullet, scallops and Dover sole.

This is what your right arm is for. Left one's for pointing at the fish.

That's really brilliant.

This is all Cornish fish? That's right, yeah.

I've been seeing a few sort of... And that does smell beautiful.

Let me tell you, fish doesn't smell of fish, does it?

It smells of the seaside, of the sea. It's really beautiful stuff.

These beautiful Cornish ones, there are some Indian ones

on the market, they're not as good as these. Anyway, Sean...

Thank you very much for being our token fisherman. Very kind of you.

See you soon. You know, fish along.

And what are you going to do with this lot?

Well, I'm going to take the fillets off and steam them

and serve them with a butter sauce

and I'm going to make the butter sauce

with the bones and bits and pieces, head from the fish.

You can't actually know what you're going to cook

until this fish arrives, can you?

No, I can't make a menu until I know what comes.

That's a very important point which I always say on this programme.

Don't do your menu until you've done the shopping.

I think it's enough chat from me.

Enough chat from him, how about a bit of filleting?

There's going to be a lot of filleting

and you won't find that all that interesting,

so look at my happy, smiling face having a slurp

and we'll rejoin you after the break.

Welcome back, welcome back. I do mean that most sincerely.

As you can see, my mate Sean has been very busy

filleting all these fishes and stuff.

Richard, I'm talking to the public, please. Thank you.

I do have such trouble with him.

What we're doing here is a panache of poisson.

Panache is French for shandy, mixture.

You know, so when you're on your little hols this year,

park the tent, down the pub, "One panache, John, por favor."

That's what you'll get.

Anyway, here we are. Is this nouvelle cuisine?

Well, it's difficult to call. Nouvelle cuisine has got a bad name.

The good parts of it did away with the worst of the excesses

of the old cooking, elaborate garnishes and...things like that.

But, unfortunately,

the people who couldn't cook the old cooking can't cook the new either.

No, that is a very important point.

There's a thing which has done nouvelle cuisine a lot of harm -

a guy who can't make a good omelette or a good coq au vin...

No, no, he still can't make it. ..he still can't do it now.

But this is sort of slightly Chinese-y, isn't it, as well?

Very Chinese.

And the fact is that the pieces are cut

so they'll cook roughly at the same time,

just like in a wok, when you put the different pieces in,

cut to cook so it'll be ready at the same time. Fine.

Well, having said all of that, let's get it into the steamer.

So there it goes, into the... Hold on, don't put the lid on.

Richard, come right in there. There's a simple steamer.

If you haven't got one like that, of course, you can organise

something with a colander and a saucepan and rig it up at home.

Lid on, then.

So now the cooking has to happen, which Sean is going to do.

Can I pass you anything, Sean? Yes, the stocks, please. The stocks.

Can I just show Richard these?

This is a white fish stock, OK?

Fish bones and things simmered gently down

till it turns into jelly.

And a shellfish stock.

Then all that Sean is now going to do is whisk some butter into those

to thicken them and make them delicious.

Richard, if you just come back to me for a second.

You might find it rather difficult to make those kind of stocks

in your own home. The principle here is the poaching of very fresh fish -

you could put lemon and butter over them, they'd still be delicious. OK?

So don't worry about this sophisticated sort of thing.

Back here now, while Sean is beating some butter,

as you can see, into the sauce.

That makes it thick and unctuous, delicious, golden and tasty.

Can I...? They hate me doing this.

Can I just, um...?

Why, that's superb. And then on to other one, using the same...

Oh, yes. ..the same technique.

Just beating some butter in there to thicken it,

putting it at the back of the stove.

Stay there while he gets the butter.

A little whiskation.

It's quite interesting. So there you are, you see?

It's actually sort of a beurre blanc, is what's being made here,

in professional and technical terms.

And it's just simple, slow cooking, quickly finished with rich butter.

Richard, come up here a minute. It's quite interesting, isn't it?

You know, people like this guy are stars.

I mean, they're not Formula One racing drivers,

they're not lead singers in the rock and roll band,

but they're just as important, just as famous.

That wouldn't have happened years ago, would it?

I'm very pleased it is. Anyway, back here. We nearly ready, aren't we?

We certainly are. OK.

Can I hold the plate? Richard, you stay with us on the plate.

Sean is go to transfer this beautiful fish onto here.

You are, aren't you? Yes. You're not nervous, are you?

I'm trying not to be. No, you doing brilliantly.

You know, cooks shouldn't be interfered with by cameras

and things like that, anyway.

Now, we take it off this plate so that...

It's a large plate and it can be arranged attractively, artistically.

This is a painting.

This is a man's canvas you're watching here.

And the varnish to preserve it for posterity like an old oil painting

is going to be two beautiful, sweet sauces.

Right. Whack the sauces on, my dear.

Can you...? Sorry, do you mind? Turn it that way so that people can see.

Beautiful, beautiful, beautiful.

That's the white fish stock and butter sauce.

And this is the shellfish sauce.

And that, I think, is a piscatorial masterpiece.

CAT YOWLS

Brilliant. I just love that man.

And, as ever on Best Bites, we're looking back

at some of the most delicious recipes

from the Saturday Kitchen archives.

Still to come on today's show...

Like a thorn between two roses,

Wolfgang Puck faced one of the beautiful Hemsley sisters

in the Omelette Challenge.

So which sister went head-to-head

with one of the greatest restaurateurs on the planet?

Find out in just a few minutes.

Champion of great Scottish produce Tom Kitchin

is game for grouse with his seasonal dish.

The grouse is wrapped in bacon, roasted and served

with roasted pumpkin, Jerusalem artichokes and beetroot,

with a hazelnut dressing.

And Sue Perkins faces her food heaven or food hell.

Did she get her food heaven, a hazelnut chocolate gateau?

Or did she end up facing her food hell,

goat's cheese on brioche with redcurrant dressing.

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

Jamie Oliver's former mentor, Theo Randall,

joined guest host Matt Tebbutt

to make a mouthwatering lamb rump with salsa verde.

If you're not hungry yet, then you will be after this.

Right, big rump of... OK, rump of lamb. ..lamb.

It's one of those cuts that's not used that often. Yeah.

It's a reasonably priced cut. I use it a lot. Yeah, I'm sure you do.

You know. But it's delicious.

And it's a little bit cheaper.

It's quite reasonably priced, yes. It's a good price for it.

At this time of year, it's fantastic,

a nice amount of fat on it. Yeah.

And, with it, we'll do onion squash. Cool, lovely.

Called onion squash cos it looks like an onion.

Looks a bit like an onion. Yeah.

And we're going to roast that and then we're going to make

a salsa verde, which you're going to make, with capers,

anchovies, bit of mustard, a bit of garlic... OK.

..and lots of nice herbs. And some spinach. Beautiful.

You're a real purist, aren't you?

Your salsa verde, you're not messing around with it,

you're not adding anything? No, no, nothing.

No gherkins or anything like that. That would be wrong, shameful.

It's a pure thing. So first we start off with the lamb.

Take off the outer part. You're going to peel that squash.

OK, I'm on it. You don't have to peel them.

I mean, they have got masses of flavour, the skin.

Could you do something with that?

I'm sure a very clever chef could dry that out and do something.

Well, you're very clever. I don't. I don't generally peel it, actually.

I just roast it off. So I'm just going to trim off some of the fat,

just so the marinade can go into the lamb.

Why are you taking the fat off?

I'll leave a little bit on, but just to kind of break it up a bit,

just a get that marinade into the top of the lamb. OK.

If you don't, the fat will stop marinating.

And how long are you going to marinated for?

Ideally, I would marinate for a day. But an hour will work. Yeah, OK. OK.

So I'm just going to wash my hands.

And then what we're going to do,

we're going to put the lamb into a bowl. OK.

And we're going to put some lemon juice in.

Right, but that's going to slowly start cooking it, no?

Well, that's the idea.

The lemon juice will sort of start cooking it,

start breaking down all those little tendons. Right, OK.

So you want to get the lemon juice in. Quite a lot of it.

It's a good cut of meat, but you need to rest it quite a lot.

Well, it's quite a dense cut, and it's got quite a lot of sinew

in there, so it's very important that you actually marinate it.

I mean, you can cook it straight away,

but it will be slightly tough.

And it will have that kind of slightly lamb-y flavour,

if that makes sense.

Ken, do you use a lot of lamb in Chinese cooking?

Not really, but I love Theo's food because it's...

It's light, it's that kind of... That salsa is wonderful. Yeah.

And what do you...? A lot of chefs, myself included, when we finish...

When we finish cooking in our restaurants, we go for Chinese.

I know. LAUGHTER

What do you look for when you finish? I go for fish and chips!

LAUGHTER

I don't believe that. No, I don't believe that.

You look far too healthy for that.

No, I just go have Theo's food.

Right. So seeds out as well, yeah?

So seeds out.

In the marinade, we've got garlic, rosemary, lemon juice, olive oil.

Don't like this pourer. Here we go. Take that off.

Get some oil in there. I've taken it off.

I don't like those either. OK, a bit of lemon juice.

So give that a really good marinate. Yeah?

And then sort of get that garlic really into the meat. OK.

And then we're going to cover that in clingfilm. Right.

And then pop it in the fridge. OK. And leave that for...

The oven's beeping at me, Theo.

Let's take that lamb out. So I suggest it's done. OK.

OK, nice and pink. Fridge.

And then... Here you are.

Are you going to let that rest in the pan, or it on a plate?

Just put it on the side here, get it away from the heat.

So I'll pop that there.

And all that lovely fat from the lamb is sort of coming out.

How long will you rest that for?

Because, like I said, it is not a rack,

it hasn't got that sort of melty quality, has it?

It needs a little bit. At least five minutes. Right, OK.

So let's get the squash going.

Right, I'm nearly there. That's fine. One half will do.

So we're just going to cut the squash in half and then quarters.

OK. Or rather eighths. And then... Shall I get on with the salsa verde?

You can get on the salsa verde.

All that garlic? Just one clove, not too much.

Too much raw garlic's not nice. And then...

mint, parsley, anchovy, capers and mustard.

So I've put this squash in a bowl, add some olive oil.

Good old olive oil.

Salt and pepper, nice amount of seasoning. And then some thyme.

And just pull the thyme off.

Thyme and squash, it's a really nice combination.

LOUD POUNDING You'll have to speak up!

LOUDER: You can use butternut squash if you want,

but onion squash has got a much...

You know, more interesting flavour, I find. Right, OK.

And then just give that a good toss in the bowl. Yeah.

And then put it into a dish.

You can use an earthenware dish or anything, really.

And then I'm go to cover it in tinfoil.

I feel like I'm shouting! You are.

OK. And then cover it with tinfoil.

And bake that in the oven for about half an hour. OK.

And what happens is it sort of steams and you get that

lovely sort of sweetness from the squash.

So that goes in the oven.

And you want all these herbs chopped up, do I need to save any?

Sorry? Do I need to save any of these herbs? No, no.

Do you want it all chopped up? It's all...

There's no garnish on top, there's no sprig of parsley on my food. No?

And just seal that off. That's a very hot pan. Seal it off.

Add a bit of... Nicer matter seasoning. You can see.

Come over here, look at the marinade,

it's really kind of cooked the meat. Yeah.

Well, that's turned it just that sort of opaque colour. Yeah.

OK, and that's the lemon juice? That'd the lemon juice in that.

So we're just going to colour that up, get a bit of colour on it.

And so seal it over on all sides So you couldn't...

You said overnight, but it's going to be pretty cooked, then, no?

Yeah, but that's kind of nice.

You've got that sort of much richer flavour. And that won't toughen it?

No, it doesn't toughen it. It does the opposite.

Now pop that into the oven for about 15 minutes at about 375, 390.

What have you got in here?

Marjoram in here, is there? A bit of marjoram, yeah.

An interesting herb. Strong, strong herb. They're all soft herbs.

You can't use hard herbs in something like salsa verde.

Something like rosemary or thyme, forget it, it won't work.

OK. So we get rid of that. So what's this London Festival you're...?

The London Restaurant Festival. We're involved in it.

It's a great thing. It sort of started last year,

and it's getting bigger and bigger.

And we did this thing called Gourmet Odyssey,

where a London bus goes up and down Park Lane and goes to

a few restaurants, and we're doing the dessert course. OK.

And so they all come to us, probably after having had a few...

A full bus? ..a few drinks, and then having the dessert course.

That's a good idea. So how many people is that?

60-odd people, is it? How many people do you get on a bus?

It's about 60, 70 people, all in one go. They just sort of turn up.

"Hey, we're here." That's like a Saturday night at my place. Yeah.

I'm sure. Everyone turns up at 8:30. OK, so I put some spinach in.

We've got this lovely English spinach.

I left a bit of the stalk on it,

cos I think the stalks are almost the best part of the spinach.

And then... Not tough, no?

Not tough, no. And if it's fresh spinach, you know,

it's really delicious. So just squeeze out any of the excess water.

All right. And then we're going to get our lamb.

And you want quite a loose salsa verde?

Yeah, quite loose. Nice and loose. OK. So we've got Dijon mustard.

Dijon mustard. We've got capers in here, we've got a clove of garlic.

What were the herbs? We've got mint in there, we've got parsley.

And marjoram. Marjoram, that's it.

And there was bit of rocket, I think.

Little bit of rocket. Floating around in there.

And then... but no salt?

You don't need the salt, cos you've got...

The seasoning is really the anchovy and the capers.

Both of those are salted, and then preserved in oil, so...

I've missed the garlic. Let me get that done.

Don't forget your garlic. OK?

And then... So where do you get your inspiration from?

Obviously, it's Italy, but do you make a point

of travelling around on your holidays and finding new...?

I've just come back from a holiday in Puglia,

but I get my inspiration from ingredients. Yeah?

I find that, you know, even going to Italy...

Talking to Ken earlier,

just saying it's so nice when you go to Italy to actually cook yourself,

because you find these amazing ingredients,

and even though you want to eat in lots of restaurants,

eating and cooking at home is, you know,

kind of part of the inspiration. I find that much more fun sometimes.

You know when you're confined to fewer ingredients

and you play around with them, I think it's great fun.

So we put our onion squash on. Some nice spinach.

And then we get our lamb. Let's get rid of...

That the salsa verde. I need you to do me a favour now.

What's that? It's my wife's birthday today,

and I haven't bought a present.

So it'd be nice if you could say happy birthday to her.

Happy birthday. Lisa. Lisa. Thank you very much. Happy birthday, Lisa.

There you go - worth a present.

You haven't bought a present? No, not yet. Oh!

Well, you know, I've been busy.

I'll get Ken to do it later as well. OK, so we've got our meat.

We'll just cut it into three nice slices.

That's going to go down well.

There we go. Three slices. Beautifully pink.

Could cook it a little bit more if you want,

but it's nice like that. Beautiful.

And so there's a little bit of fat and a few sinews in there,

but don't worry about those. This will be heaven.

And then just put that on top of the squash.

And then your beautiful salsa verde.

That's MY beautiful salsa verde. YOUR beautiful salsa verde.

Thank you. OK. And then pop a bit of that on top.

That is a really simple, clean dish.

And that is my marinated rump of lamb

with roasted onion squash and spinach. Beautiful.

Right, OK, let's take it across. This is her heaven. Yeah.

Right, there you go. Some meat for you. I'm in heaven! Yeah? I am.

Good. How do you have your meat? Rare? Like this, yeah. Good.

That's just as well. Absolutely. Yeah, tuck in. However I can get it.

So do you... Is this on your menu at the moment?

Well, it's actually on our set menu at the moment, yeah.

I love sort of these kind of things. It's so simple to cook,

and I like to kind of do the really simple things on set menus.

Have you still got that enormous veal chop on your menu?

We still have the veal chop on the menu, yeah. I can't take that off.

People travel to come to have that one.

If you ever go to his restaurant, have the veal chop. Fabulous.

What do you make of the lamb? Good? Just fabulous. Yeah? Yeah. Gorgeous.

Tender? And really fresh, that salsa verde.

What about the salsa verde? I did that. Yeah, it was, very fresh.

Tender, perfect. Oh, heaven!

So there you go, and now you know.

It's all about the marinade with a rump of lamb.

And that, my friends, is my Sunday lunch sorted. Thanks so much, Theo.

Now for Omelette Challenge.

This time was the turn of one of the gorgeous Hemsley sisters,

and the legendary Wolfgang Puck.

But how do you choose between Melissa and Jasmine?

The team came up with an egg-cellent solution.

We've got to decide between you two, who'll cook the omelette.

Can't we just nominate? No, you can't nominate.

What we've got in here is we've got a special egg box

and, Ellie, you've got to then pick an egg. Oh, fancy eggs.

Three of these have got your name on it, Melissa,

three in there have got Jasmine's name in it.

What about my name? ALL: You're doing it anyway!

Can't get out of it.

So pick an egg. The production team have taken a week to do this.

Go on, then. Ready? Wallop.

Oh, here we go. Oh, complete with egg yolk.

Oh, God! Melissa! It's your turn, Melissa.

Right, over here, then. Right, good luck, Wolfgang.

So Wolfgang over here. All right. Everything you need.

Be careful, cos the pan handles are quite hot.

So you've got to create a three-egg omelette, cooked as fast as you can.

So let's put the clocks on the screens. Everything next to me.

Nobody's on the board as yet so there's nobody to beat. So...

as quick as you can. Three-egg omelette. Are you ready?

Easy. Put the butter down. Sorry! LAUGHTER

Three, two, one, go! He's got an egg!

Are you all right, Melissa?

Oh, no!

It's going well. Oh!

Oh, look, she's faster than me.

Got the butter in, chef? Butter in?

Is there salt and pepper?

You're doing well, Melissa. Am I? You're, all right. Yeah, good.

Now I have to wait!

He just plays catch up, you see?

Make sure it's a omelette. Oh, no.