21/05/2017

0:00:02 > 0:00:04Good morning, there's a seriously tasty menu lined up for you today

0:00:04 > 0:00:06so there's only one thing to do, sit back

0:00:06 > 0:00:08and enjoy another serving of Saturday Kitchen Best Bites.

0:00:28 > 0:00:29Welcome to the show.

0:00:29 > 0:00:32Now, you won't want to go anywhere as we've got talented chefs

0:00:32 > 0:00:36serving mouthwatering food and a sprinkling of guests too.

0:00:36 > 0:00:37Coming up on today's show,

0:00:37 > 0:00:39James Martin serves up sultana scones

0:00:39 > 0:00:43with black pepper and strawberry jam and clotted cream for Eddie Jordan.

0:00:43 > 0:00:46Nathan Outlaw is here with a simple but stunning fish dish,

0:00:46 > 0:00:49it's all about the home-made ketchup here as he cooks down

0:00:49 > 0:00:51tomatoes, sugar, herbs and tinned sardines

0:00:51 > 0:00:53to create a ketchup with impact

0:00:53 > 0:00:57and then he serves it as an accompaniment with steamed sea bass.

0:00:57 > 0:01:00Atul Kochhar shows us how to spice up a rack of lamb.

0:01:00 > 0:01:02The lamb is marinated in a mix of spices

0:01:02 > 0:01:04that includes fennel seed, paprika and papaya

0:01:04 > 0:01:06and then roasted in the oven.

0:01:06 > 0:01:09It's then plated up with a mango salad and mint chutney.

0:01:09 > 0:01:11And at the omelette challenge hobs today

0:01:11 > 0:01:12we have two culinary heavyweights

0:01:12 > 0:01:16as Marcus Wareing and Francesco Mazzei go head-to-head.

0:01:16 > 0:01:18And then it's over to Alexis Gauthier

0:01:18 > 0:01:21who makes the humble chicken wing into a Michelin star dish.

0:01:21 > 0:01:25He stuffs deboned chicken wings with a ricotta and sun-dried tomato mix

0:01:25 > 0:01:28and poaches them before panfrying to finish.

0:01:28 > 0:01:30He then serves them up with potato gnocchi,

0:01:30 > 0:01:32broad beans and a tasty chicken jus.

0:01:32 > 0:01:35And, finally, Fay Ripley faces her food heaven or food hell.

0:01:35 > 0:01:38Did she get her food heaven - goat's cheese double baked souffle,

0:01:38 > 0:01:40with walnut salad,

0:01:40 > 0:01:43or her food hell - Vietnamese scallops with papaya salad?

0:01:43 > 0:01:45You can find out what she got at the end of the show.

0:01:45 > 0:01:47But, first, it's over to one of everyone's

0:01:47 > 0:01:48favourite Greedy Italians,

0:01:48 > 0:01:51it's Gennaro Contaldo with a classic dish

0:01:51 > 0:01:55that's served in most coastal regions throughout Italy.

0:01:55 > 0:01:57- Welcome back, Gennaro. - Thank you very much.

0:01:57 > 0:02:00- And on the menu, of course, for you, is pasta.- Pasta.

0:02:00 > 0:02:02So, this is kind of...

0:02:02 > 0:02:04Well, people looking at this will go it's a little small penne,

0:02:04 > 0:02:06but you've got a name for this, haven't you?

0:02:06 > 0:02:09- It's tubette, because the little tubes.- Tubette.- Tubette.- OK.

0:02:09 > 0:02:12If you make it small, call it tubettini.

0:02:12 > 0:02:13Oh, tubettini.

0:02:13 > 0:02:16If you shorten them again, you make like cannelloni.

0:02:16 > 0:02:17- And so and so and so.- What?

0:02:17 > 0:02:20- Right, OK.- It's all right, Antonio.

0:02:20 > 0:02:22- Just start a complaint.- OK.

0:02:22 > 0:02:25This is fresh pasta you've got in here?

0:02:25 > 0:02:27It is fresh pasta. I made it because it is special for you.

0:02:27 > 0:02:30- And I'm going to show you also later how to make fresh pasta.- Yeah.

0:02:30 > 0:02:33- Cos you never cook fresh pasta and you never make it.- Right, OK.

0:02:33 > 0:02:35OK, first...

0:02:35 > 0:02:37First of the first, what I need for you,

0:02:37 > 0:02:41if you can actually, OK, chop those in half.

0:02:41 > 0:02:44Remove the seed, do me little squares.

0:02:44 > 0:02:46Not too little and...

0:02:46 > 0:02:47That's OK, that's...

0:02:47 > 0:02:50- Whatever you want to do. - Ditalini, you want it?

0:02:50 > 0:02:51- Ditalini, si.- Yeah, OK.

0:02:51 > 0:02:54- Here I have the tomato, which James is cutting.- Yeah.

0:02:54 > 0:02:56I've some "zaffron",

0:02:56 > 0:02:58I've a garlic, chilli, a little drop of wine.

0:02:58 > 0:03:01- You have what? Saffron? - Saffron, is that not how I said?

0:03:01 > 0:03:04- "Zafferan."- "Zafferan." - "Zafferan," OK.

0:03:04 > 0:03:06My sauce with cockles.

0:03:06 > 0:03:10- First...- Yeah. - ..olive oil straight in.

0:03:10 > 0:03:13- Abundant olive oil, like Antonio say. Yes!- Right.

0:03:13 > 0:03:15- It's good.- Now, of course, we've been watching you

0:03:15 > 0:03:19on your second series around Italy.

0:03:19 > 0:03:21- Do you love it? - It is great, I have to say.

0:03:21 > 0:03:23But where does this series take you, then,

0:03:23 > 0:03:25people who haven't watched it before?

0:03:25 > 0:03:28Do you stick predominantly with the south or you go all over the place?

0:03:28 > 0:03:30Well, we started from Calabria,

0:03:30 > 0:03:33which was fantastic to do with the children.

0:03:33 > 0:03:39And then we moved on, Liguria, which is right the other side of Italy.

0:03:39 > 0:03:43- Yeah.- The next one we will start at the mountains,

0:03:43 > 0:03:44which is Valtellina,

0:03:44 > 0:03:47- and then we'll come down to Lazio, near Rome.- Right.

0:03:47 > 0:03:49Antonio loved those.

0:03:49 > 0:03:51And it is so fun, it's incredible.

0:03:51 > 0:03:53But Rome is fantastic, isn't it?

0:03:53 > 0:03:56- They've got a wonderful fish market in Rome.- It is indeed.

0:03:56 > 0:03:58But almost all over Italy has got a fish market.

0:03:58 > 0:04:01Do you think so, Antonio? Why you look me with a funny face?

0:04:01 > 0:04:03Why...?

0:04:03 > 0:04:04Why?

0:04:04 > 0:04:07No, because you are funny, that's why.

0:04:07 > 0:04:09Thank you very much! OK.

0:04:09 > 0:04:12- First of all, a little salt.- Yeah.

0:04:12 > 0:04:16Salt, you always need to put a salt inside a pasta.

0:04:16 > 0:04:19- Why?- Huh? I don't know, you say.

0:04:19 > 0:04:21Why?

0:04:21 > 0:04:24Because you need to give the pasta the lovely...

0:04:24 > 0:04:26Those need to be seasoned.

0:04:26 > 0:04:28So the salt goes straight in.

0:04:28 > 0:04:31- Inside here you can see I put cockles and mussels.- Right.

0:04:31 > 0:04:33A little drop of wine.

0:04:34 > 0:04:36Cover...

0:04:36 > 0:04:40for a little bit, shaking and shaking because Antonio does it.

0:04:40 > 0:04:44Because this is fresh pasta, it cooks in minutes.

0:04:44 > 0:04:46- So about four minutes for that? - Four minutes.

0:04:46 > 0:04:48Yeah, you're all right, it's done.

0:04:48 > 0:04:50Now, you use semolina flour for this one, don't you? This...

0:04:50 > 0:04:53Durum wheat semolino.

0:04:53 > 0:04:55- Semolina.- Semolina.

0:04:55 > 0:04:57Why do you always manage to correct me?

0:04:57 > 0:04:59LAUGHTER DROWNS SPEECH

0:04:59 > 0:05:00- That should be enough.- Right.

0:05:00 > 0:05:05Mussels done. OK. A little "zaffron."

0:05:05 > 0:05:08- Saffron, yep.- "Zaffron." Ah.

0:05:08 > 0:05:11- A little? There's quite a lot there. - There's quite a lot.

0:05:11 > 0:05:13- It's not quite a lot.- He's saying that it's too much.

0:05:13 > 0:05:15Do you want to come here to cook for me?

0:05:15 > 0:05:18Considering how expensive it is, Gennaro. A pinch...

0:05:18 > 0:05:20Listen, I'm going to put the rest in.

0:05:20 > 0:05:22Do you want to come here to cook for me, no?

0:05:22 > 0:05:25It's always too much, too little.

0:05:25 > 0:05:28- And then a nice bit of wild rocket.- Yeah.

0:05:28 > 0:05:31As well as that, as well as wandering around Italy as well,

0:05:31 > 0:05:34cos I know you're backwards and forwards, bits and pieces,

0:05:34 > 0:05:36you've got this new idea that, isn't it,

0:05:36 > 0:05:38- that you and Jamie are setting up? - It is indeed.

0:05:38 > 0:05:42- It is Food Revolution on the 19 of May.- Yep.

0:05:42 > 0:05:45And where people all over the world have to cook nice food,

0:05:45 > 0:05:48the children, everybody's really going to enjoy.

0:05:48 > 0:05:51So it's all about eating healthily and everything else, yeah?

0:05:51 > 0:05:53It is important. People have to eat healthy.

0:05:53 > 0:05:55But Antonio said one thing, very important.

0:05:55 > 0:05:58We have to teach the mother and father,

0:05:58 > 0:06:00the parents to eat well.

0:06:00 > 0:06:03Cos we've seen you, or rather it's coming on,

0:06:03 > 0:06:05I don't know if we've seen it yet but I know you actually filmed it.

0:06:05 > 0:06:08You filmed an eating contest, didn't you?

0:06:08 > 0:06:10Oh, yes. It was gross, actually,

0:06:10 > 0:06:15in Rome and they were people that were eating pasta

0:06:15 > 0:06:21and the competition was who puts on weight within one hour,

0:06:21 > 0:06:22more weight.

0:06:22 > 0:06:25Who put on the most amount of weight in one-hour?

0:06:25 > 0:06:28Six kilo pasta in one hour.

0:06:28 > 0:06:30Tell them about the scale!

0:06:30 > 0:06:34Oh, yes, Gennaro, naturally... I ate a little bit

0:06:34 > 0:06:38but I eat just a little bit and to check which weight I'd put on,

0:06:38 > 0:06:42Gennaro very sweetly put his foot on the scale behind me.

0:06:42 > 0:06:44- You know...- However, however...

0:06:44 > 0:06:48- But you have to listen to what I said to him in Italian...- No, no!

0:06:48 > 0:06:52- ..in the film.- I think cut it. - Yeah. However...

0:06:52 > 0:06:55there is justice because nature has a way of getting its own back

0:06:55 > 0:06:58on people and tell us about this ant thing that you were doing.

0:07:00 > 0:07:03- The what?- The ants.- Oh!

0:07:03 > 0:07:05Well, Antonio tried to explain. I'm telling...

0:07:05 > 0:07:09- Antonio, I'm driving him in a car, in this Cinquecento...- Yeah.

0:07:09 > 0:07:11He never moves, always sits like that.

0:07:11 > 0:07:13"Can you get me this? Can you give me the water?"

0:07:13 > 0:07:16I have to make sure I have a water cloth all everywhere around me.

0:07:16 > 0:07:19And then we was driving along up to Liguria,

0:07:19 > 0:07:23there was fig tree and he said, "Oh, Gennaro, I fancy some figs."

0:07:23 > 0:07:26So what I actually had to do, get on the wall,

0:07:26 > 0:07:29get branch of a tree, get to the side of the car and...

0:07:29 > 0:07:32- Lovely.- He was eating it off the tree?

0:07:32 > 0:07:35Then we moved up, there were chestnuts.

0:07:35 > 0:07:36"We're going to go on to the chestnuts?"

0:07:36 > 0:07:38I said, "OK."

0:07:38 > 0:07:40Little Cinquecento was open.

0:07:40 > 0:07:43Right on top, he said, "OK, get the chestnuts."

0:07:43 > 0:07:47Well, how do you know there were an ants nest on the wall?

0:07:47 > 0:07:49And because concentrating, "Give me this,

0:07:49 > 0:07:54"give me that," and I start to realise they were everywhere!

0:07:54 > 0:07:56So the camera rolling because this is what they want.

0:07:56 > 0:07:58So I'm...

0:07:58 > 0:08:00Unfortunately I had to remove my trousers...

0:08:00 > 0:08:02LAUGHTER

0:08:02 > 0:08:04You will see it a little bit.

0:08:04 > 0:08:06You know, if Gennaro wouldn't be there, it should be...

0:08:06 > 0:08:09All right, so, run through what we've got in here.

0:08:09 > 0:08:13- You've added the pasta to this. - I've inside garlic and chilli.- Yep.

0:08:13 > 0:08:14Then I put the mussels,

0:08:14 > 0:08:18a little drop of wine and then I add the saffron inside,

0:08:18 > 0:08:20season a little bit.

0:08:20 > 0:08:22- And you add some olive oil in there. - And then I add some olive oil.

0:08:22 > 0:08:25Just want a drop and then we adjust a little bit.

0:08:25 > 0:08:28- Did you reduce the liquor down? - Of course I did.

0:08:28 > 0:08:30- I wanted the pasta to get the lovely flavour.- Right.

0:08:30 > 0:08:34Lovely Amalfi lemons.

0:08:34 > 0:08:38- Gennaro, why did you do that? - I love it. Er...

0:08:38 > 0:08:40Oh, you want a grater.

0:08:41 > 0:08:43- Thank you.- There you go.

0:08:43 > 0:08:45Now, the great thing about your food,

0:08:45 > 0:08:47it looks great as well so you've been...

0:08:47 > 0:08:50- Oh, thank God for that, what you just said.- Yeah.

0:08:50 > 0:08:53But this is part of a little book that you're doing as well

0:08:53 > 0:08:55- on photography and food. - It is in indeed.

0:08:55 > 0:08:58We had a fantastic photographer, David, loved us,

0:08:58 > 0:09:01which he was on a camera most of everything,

0:09:01 > 0:09:03make sure that the food was good,

0:09:03 > 0:09:05whenever we turned around, he was there, click, click, click.

0:09:05 > 0:09:07What a lovely man. Can I say hello to him?

0:09:07 > 0:09:09- You can do.- I love you, David!

0:09:09 > 0:09:12There you go. Well, take a look at that.

0:09:17 > 0:09:19And there we have it.

0:09:19 > 0:09:21So you can explain the dish, what's this in Italian?

0:09:21 > 0:09:26Tubette con cozze e vongole con un pochino di zafferano.

0:09:26 > 0:09:29- Did I say it right, Antonio? - Yes.- That's what it is.

0:09:29 > 0:09:31- Let's see.- Let's... JAMES LAUGHS

0:09:31 > 0:09:33- What you mean, "Let's see"? - Let's taste.

0:09:33 > 0:09:34Now, you made that with fresh pasta.

0:09:34 > 0:09:37If people were using the dried pasta at home, like the penne,

0:09:37 > 0:09:40the slightly large one, cook it for little bit longer?

0:09:40 > 0:09:42- Yes, they could use linguine long pasta as well.- Yeah.

0:09:42 > 0:09:45And they can use also spaghetti as well,

0:09:45 > 0:09:48- also if they don't have a short one, they can also use penne.- Yeah.

0:09:49 > 0:09:52- It's very good, Gennaro. - Thank you very much.

0:09:52 > 0:09:54And that's all the liquor from the mussels and the calms

0:09:54 > 0:09:56basically created a sauce out of it.

0:09:56 > 0:09:59Mussels, it's very important to have them alive,

0:09:59 > 0:10:00those are all alive,

0:10:00 > 0:10:03they retain a little bit of seawater inside

0:10:03 > 0:10:06so when you mix with the garlic and the chilli,

0:10:06 > 0:10:08a little drop of wine, they open up.

0:10:08 > 0:10:09Once they do open up,

0:10:09 > 0:10:12you get a pasta and everything and you cook with the pasta,

0:10:12 > 0:10:15you finish the pasta in there which then amalgamates it

0:10:15 > 0:10:18- and it gets a lovely coating... - Enough now, enough now.

0:10:23 > 0:10:24A true master at work there.

0:10:24 > 0:10:26Now, coming up, James cooks sultana scones

0:10:26 > 0:10:29with black pepper and strawberry jam for Eddie Jordan.

0:10:29 > 0:10:30But, first, it's over to Rick Stein

0:10:30 > 0:10:32who's learning the correct way to eat a scone,

0:10:32 > 0:10:35unless, of course, you're from Devon.

0:10:35 > 0:10:37I remember in the '70s,

0:10:37 > 0:10:41vast trawlers were allowed to come here and hoover up virtually

0:10:41 > 0:10:44all the inshore mackerel.

0:10:44 > 0:10:47Even at the time I thought, "What a waste,

0:10:47 > 0:10:50"beautiful fish turned into fish meal."

0:10:50 > 0:10:53Well, they described our way of catching fish

0:10:53 > 0:10:55as the Stone Age fishery.

0:10:55 > 0:11:00But it's a... Stone Age fisheries are very sustainable

0:11:00 > 0:11:05and compared with the way the Scots catch them, relatively inefficient

0:11:05 > 0:11:07and I think, you know, why knock it?

0:11:07 > 0:11:11If you can earn a living in a relatively inefficient way,

0:11:11 > 0:11:13then your stock will last forever.

0:11:13 > 0:11:17But if you're going to fish in a very, very, very efficient way

0:11:17 > 0:11:22and not control it properly, then you'll overfish the stocks.

0:11:22 > 0:11:24I picked up this idea in Italy, actually,

0:11:24 > 0:11:28they reckon that if you eat oily fish like mackerel

0:11:28 > 0:11:30and herring and then bite into a nice sharp onion...

0:11:30 > 0:11:34- Well, that's an interesting one. - ..it works a treat.

0:11:34 > 0:11:37- Well, the way I do them, which is dead easy...- Yeah.

0:11:37 > 0:11:39- Absolutely dead simple.- Yeah.

0:11:39 > 0:11:41Boil up some water.

0:11:41 > 0:11:44Or get it nearly to boiling, just below boiling,

0:11:44 > 0:11:47whack a bit of vinegar in, put the whole mackerel in...

0:11:47 > 0:11:50Well, obviously headed and tailed and gutted,

0:11:50 > 0:11:54whole mackerel in, and then bring it to the boil,

0:11:54 > 0:11:57literally boil it for two minutes and then let it cool

0:11:57 > 0:12:01in the water and when it's cool, take it out and I think...

0:12:01 > 0:12:04- It's...- Well, you're the master chef.- Right.

0:12:04 > 0:12:07- See what you think.- Mm.

0:12:07 > 0:12:09It's lovely and moist.

0:12:09 > 0:12:10That's one advantage of it.

0:12:12 > 0:12:15This is Barbara Lake's dairy farm near Callington.

0:12:15 > 0:12:20She doesn't make very much but what she does make is highly revered.

0:12:20 > 0:12:23People like Neal's Yard Dairy in London buy it.

0:12:23 > 0:12:26While I was there, actually, a man passing by said...

0:12:26 > 0:12:28- IN CORNISH ACCENT: - "Never mind her cream, my dear,

0:12:28 > 0:12:29"have you tried her butter?"

0:12:29 > 0:12:33She has a small herd of Guernsey and Jersey cows

0:12:33 > 0:12:37and, not surprisingly, she knows every cow by name.

0:12:37 > 0:12:40What's so special about your clotted cream, do you think, then?

0:12:40 > 0:12:44Well, it's done in the old-fashioned way anyway and...

0:12:44 > 0:12:46cooked in the enamel pan,

0:12:46 > 0:12:49which I've always reckoned it adds flavour,

0:12:49 > 0:12:53and just simmer on top of the stove and all done naturally,

0:12:53 > 0:12:56like it used to be years ago.

0:12:56 > 0:12:57Well, these look a bit special.

0:12:57 > 0:13:00It's funny you say "scoans" and I say "scons".

0:13:00 > 0:13:03I'm blown if I'm going to say "scoans"!

0:13:03 > 0:13:05THEY LAUGH

0:13:05 > 0:13:07I'm going to have to ask you what's the correct way of eating

0:13:07 > 0:13:11- Cornish cream tea?- Yes...- First of all, I've got the "scon" or...

0:13:11 > 0:13:16- Yes, yeah, you cut it open. - Right.- And...- Good.

0:13:16 > 0:13:18- And you put the jam on.- I thought...

0:13:18 > 0:13:21But Devon usually does it the other way round.

0:13:21 > 0:13:24- Oh, right, in Devon you do it differently.- Yes.- I see. OK.

0:13:24 > 0:13:26And then put a dollop of cream on the top.

0:13:26 > 0:13:29All right, and how much cream am I allowed?

0:13:29 > 0:13:31- Just to put the...- That much? - Yes.- Great.

0:13:31 > 0:13:34It's just so fresh.

0:13:34 > 0:13:36You have a piece of the crust showing on the top.

0:13:36 > 0:13:39- That's the best.- Yeah.

0:13:39 > 0:13:40Mm.

0:13:40 > 0:13:42BARBARA LAUGHS

0:13:45 > 0:13:47Is that all right, putting it all in at once?

0:13:47 > 0:13:49LAUGHTER

0:13:49 > 0:13:52Barbara's clotted cream makes a superb quiche

0:13:52 > 0:13:55with a lovely white milky curd.

0:13:55 > 0:13:59Now, this recipe I had at Sunday lunch over in Rock of all places

0:13:59 > 0:14:03with Bill Baker, who's our main wine supplier

0:14:03 > 0:14:05and a great cook,

0:14:05 > 0:14:08and, actually, we filmed with him about three or four years ago,

0:14:08 > 0:14:13we went out boating and I made some crab pasties which he really liked.

0:14:13 > 0:14:16But he's very big, Bill, and we nearly sunk the boat

0:14:16 > 0:14:17with us three sort of large lads.

0:14:17 > 0:14:20There was me, Bill Baker and Simon Hopkinson,

0:14:20 > 0:14:22another chef friend of mine.

0:14:22 > 0:14:23I'm stuck!

0:14:23 > 0:14:25Chalky, move your arse.

0:14:25 > 0:14:27'And Mr Sandry, the boatman, he...

0:14:27 > 0:14:29'Well, Bill was sitting to one side of the boat,

0:14:29 > 0:14:31'it was just a very little rowing boat. He said,'

0:14:31 > 0:14:35"Could you stay in the middle, please? You're so heavy!"

0:14:35 > 0:14:37It was a great day. I love watching it.

0:14:37 > 0:14:38It's like nostalgia for me.

0:14:38 > 0:14:40Anyway, the quiche.

0:14:40 > 0:14:42First of all, you need to make a pastry base

0:14:42 > 0:14:45and then get some just crumpled paper,

0:14:45 > 0:14:48you can go through all the business of cutting the paper neatly

0:14:48 > 0:14:50but if you just get ordinary greaseproof

0:14:50 > 0:14:53and just do it like that in a ball a few times in your hand,

0:14:53 > 0:14:57you'll find it will tuck in very nicely into a flan tin

0:14:57 > 0:14:59and then just gets some beans.

0:14:59 > 0:15:03If you like, if you're feeling expensive and flush,

0:15:03 > 0:15:05you can buy the little ceramic beans

0:15:05 > 0:15:09but I actually love the smell of hot sort of pulse type beans

0:15:09 > 0:15:12and they're coming out of the oven.

0:15:12 > 0:15:18So you blind bake that pastry for 15 minutes with the beans in,

0:15:18 > 0:15:21take it out, pull the paper and the beans out

0:15:21 > 0:15:25and bake for another 5 minutes at 200 Celsius.

0:15:28 > 0:15:31I cook these langoustines for five minutes.

0:15:31 > 0:15:34Now, these and practically all the ones that I use

0:15:34 > 0:15:38in my restaurant come from here at Tarbert in Scotland.

0:15:39 > 0:15:42Interestingly, standing on the quayside there

0:15:42 > 0:15:44and watching them being unloaded,

0:15:44 > 0:15:47you'd think they're all destined for Billingsgate

0:15:47 > 0:15:50and all over the rest of the country, but you'd be wrong.

0:15:50 > 0:15:54They nearly all go to France and Spain.

0:15:54 > 0:15:57It's such a shame we don't buy them all over here.

0:15:57 > 0:15:59I mean, just look at them,

0:15:59 > 0:16:03they're so much nicer than tiger prawns and local,

0:16:03 > 0:16:06yet can you buy them in fishmongers? Well, not easily.

0:16:06 > 0:16:09Anyway, I've lightly cooked them,

0:16:09 > 0:16:12it really is a travesty to overcook them.

0:16:12 > 0:16:14And the pastry's ready.

0:16:14 > 0:16:16Now, I just have to remove the tail meat.

0:16:16 > 0:16:19The easiest way is to squeeze them until they crack,

0:16:19 > 0:16:21then just peel off the shell from underneath.

0:16:23 > 0:16:27I must say, this is the hardest part of the whole dish because

0:16:27 > 0:16:29I just love langoustine

0:16:29 > 0:16:34and the temptation to eat them now is just overwhelming because

0:16:34 > 0:16:37actually I think langoustine are where seafood is at,

0:16:37 > 0:16:40to put it in the vernacular in this country.

0:16:40 > 0:16:45I mean, I love prawns but langoustine are more like lobsters

0:16:45 > 0:16:48than prawns but really this is what it's all about.

0:16:50 > 0:16:51So, now for the filling.

0:16:51 > 0:16:53Now, the particular part of this quiche

0:16:53 > 0:16:56is that I'm using Cornish clotted cream in it.

0:16:56 > 0:17:01It's too rich on its own so I mix it with quite a lot of milk.

0:17:01 > 0:17:04So, you need about 4oz of clotted cream,

0:17:04 > 0:17:06six fluid ounces of milk,

0:17:06 > 0:17:10start off with a little and then just as the cream starts to moisten

0:17:10 > 0:17:13and soften, you just add more milk.

0:17:13 > 0:17:16So you've got clotted cream and milk and then eggs,

0:17:16 > 0:17:21you need three eggs, so whisk three eggs into that cream mixture.

0:17:23 > 0:17:24And now the flavouring.

0:17:24 > 0:17:29I've got fresh tarragon, roughly chopped, big pinch of,

0:17:29 > 0:17:32and parsley, again, roughly chopped, a big pinch of.

0:17:32 > 0:17:34Stir that in, a bit of salt...

0:17:35 > 0:17:38..black pepper and we're ready to go.

0:17:38 > 0:17:41Into the pastry case go the langoustine tails

0:17:41 > 0:17:44and just push them all around to get them fairly distributed.

0:17:44 > 0:17:48And then the cream and egg mixture, just pour that out,

0:17:48 > 0:17:53there maybe a little bit too much, just off the top and into an oven

0:17:53 > 0:17:56and now it's 190 degrees

0:17:56 > 0:18:01and that should be for about 25 to 30 minutes.

0:18:01 > 0:18:03- What about the pasties, then? - I'd have some pasties.

0:18:03 > 0:18:05What sort of pasties have we got?

0:18:05 > 0:18:08- Well, they're crab. - Oh, they look wonderful.

0:18:08 > 0:18:10Bill, would you like a pasty?

0:18:10 > 0:18:11- They're crab.- I'd try one.

0:18:11 > 0:18:14Absolutely delicious. Wonderful pastry.

0:18:14 > 0:18:16'I don't know if I've a day like that since.

0:18:16 > 0:18:18'A bunch of mates, some lovely food

0:18:18 > 0:18:20'on a perfect early summer's day, you talk about food,

0:18:20 > 0:18:22'you talk about recipes

0:18:22 > 0:18:25'and that's how this recipe for langoustine came about.

0:18:27 > 0:18:30'I find that many ideas come from conversations like this,

0:18:30 > 0:18:32'not so much from reading books.

0:18:33 > 0:18:36'It's just much more real with like-minded people

0:18:36 > 0:18:38'like Bill and Simon.

0:18:39 > 0:18:42'We should spend more time messing about in boats,

0:18:42 > 0:18:44'it creates dishes like this.'

0:18:46 > 0:18:50I mean, it's just very embarrassing saying how nice one's own food is,

0:18:50 > 0:18:51it just seems ridiculous

0:18:51 > 0:18:55but, I mean, it's sort fresh and...

0:18:55 > 0:18:57in every way,

0:18:57 > 0:19:01does justice to the beautiful flavour of the langoustine.

0:19:01 > 0:19:03It is a great tart. Well done, Bill.

0:19:07 > 0:19:10Cornwall is wreathed in folklore and mystery.

0:19:10 > 0:19:14And one source of argument is the origins of saffron.

0:19:14 > 0:19:18The Pearces have been making saffron cake since 1865.

0:19:18 > 0:19:24But it's said that the Phoenicians brought saffron over 2,000 years ago in payment for tin.

0:19:24 > 0:19:29Anyway the Pearces make their particular style of saffron cake by

0:19:29 > 0:19:33using eggs, cream and butter, which they used to buy from local farmers.

0:19:33 > 0:19:37It's a tradition that we want to keep going.

0:19:37 > 0:19:41We feel they are unique and it gives the real enjoyment to see

0:19:41 > 0:19:44them come out just as I want them to.

0:19:44 > 0:19:47I feel as though I've achieved something when I've made them.

0:19:47 > 0:19:51Everything he makes just goes straight out of the

0:19:51 > 0:19:54door, particularly the saffron buns, which are doing incredibly well.

0:19:54 > 0:19:58I don't think you'll find an academic to put his head on

0:19:58 > 0:20:04the block to back up that saffron in exchange for tin story but it's just very romantic.

0:20:04 > 0:20:09The saffron is infused in the water and added to the dough.

0:20:09 > 0:20:12What I like about Michael's saffron take is that you get

0:20:12 > 0:20:13a good hit of saffron.

0:20:18 > 0:20:21Rick mentioned there are two types of cream tea in the south-west.

0:20:21 > 0:20:22The Cornish and the Devon.

0:20:22 > 0:20:24My favourite cream tea, of course, is the Yorkshire,

0:20:24 > 0:20:27made with Yorkshire clotted cream and fresh strawberry jam.

0:20:27 > 0:20:29Rick didn't show us how to make scones but I've got

0:20:29 > 0:20:32a foolproof way of how to make the perfect scone, which I'm going

0:20:32 > 0:20:35to show you now, for the perfect Yorkshire cream tea.

0:20:35 > 0:20:39Now, scones here, we take some flour first of all.

0:20:39 > 0:20:41I'm then going to add some sugar, a little bit of sugar.

0:20:41 > 0:20:44Not too much sugar, that's the thing with this. A little bit of butter.

0:20:44 > 0:20:45That's going to go in.

0:20:45 > 0:20:48And then I'm going to do it the old style way, how my granny used

0:20:48 > 0:20:51to make it, is rub the flour and the butter together.

0:20:51 > 0:20:53Now, Eddie, I don't know whether you know this but we've actually

0:20:53 > 0:20:56- got something in common. - Surprise me. Come on.

0:20:56 > 0:20:58Now, I know you've got a book out, which we'll get onto in a minute.

0:20:58 > 0:21:00And I wanted to get that signed.

0:21:00 > 0:21:04However the thing that I've got signed is this. Bring it on, boys.

0:21:05 > 0:21:07- Come on.- Can you sign this for me?

0:21:07 > 0:21:11This is actually... I've actually taken this off this morning

0:21:11 > 0:21:14out of my garage and I actually... You're probably going to tell me that I've bought

0:21:14 > 0:21:18the wrong car, but I have actually bought Schumacher's old car.

0:21:18 > 0:21:21- Can you sign it?- I will be very happy to.- Just below the 12.

0:21:21 > 0:21:26Yes, this is the nose cone from Ralf Schumacher's car. There you go.

0:21:26 > 0:21:29- Is this the only bit you've got? - That's all we need, boys, take it back.

0:21:29 > 0:21:31That will be on eBay this afternoon. Lovely.

0:21:31 > 0:21:32Thank you very much.

0:21:32 > 0:21:35- What we're going to do... Thanks, Eddie.- OK.- Thanks very much.

0:21:35 > 0:21:38We are going to rub the flour into there and then I'm going to add

0:21:38 > 0:21:42my little bit of baking powder into here and then in goes the sultanas,

0:21:42 > 0:21:46just a pinch of salt, and then mix in the milk, just to mix together

0:21:46 > 0:21:50till you form a dough. Eddie, how do you first of all get started in racing in the

0:21:50 > 0:21:53first place? You were into banking.

0:21:53 > 0:21:57Well, I started off in banking and I wasn't altogether happy with

0:21:57 > 0:21:59myself that I was going to be in that way.

0:21:59 > 0:22:03And the bank went on strike, I went to Jersey, I worked in the

0:22:03 > 0:22:05day and the night, and every Sunday I used to go to

0:22:05 > 0:22:09a kart track because that was my way of getting my excitement.

0:22:09 > 0:22:11And when I came home to Ireland I joined

0:22:11 > 0:22:14a karting club and it really started from there.

0:22:14 > 0:22:16I represented Ireland in the World Cup.

0:22:16 > 0:22:20Actually in the hometown, Morecambe, where Dave is from.

0:22:20 > 0:22:22And that was the start of it.

0:22:22 > 0:22:25Then I went from there to Formula Ford, Formula 3, 3000,

0:22:25 > 0:22:26Formula 2 as it was then and...

0:22:26 > 0:22:29But what made you step into the world of Formula 1?

0:22:29 > 0:22:32Well, I gave up. I wanted to do it by myself

0:22:32 > 0:22:35and I wanted to be able to design and create,

0:22:35 > 0:22:37and create a team that was necessary to do that.

0:22:37 > 0:22:40So first I decided I wanted to get a culture of winning

0:22:40 > 0:22:45so we won in Formula 3 with Johnny Herbert, who was outstanding,

0:22:45 > 0:22:48then Jean Alesi won the Formula 3000 championship.

0:22:48 > 0:22:51And that gave me the confidence, and if you like,

0:22:51 > 0:22:53the conviction, that I could make Formula 1.

0:22:53 > 0:22:56So that was 1991. And... 15 years.

0:22:56 > 0:22:59Like you said earlier, you brought through some amazing drivers.

0:22:59 > 0:23:02- The likes of Damon Hill and Schumacher. - Damon. Michael Schumacher.

0:23:02 > 0:23:06People may not remember but the first-ever time that the

0:23:06 > 0:23:09great Ayrton Senna drove a Formula 3 car was at Silverstone

0:23:09 > 0:23:13in 1982, as long ago as that, and that was one of the great pleasures.

0:23:13 > 0:23:17So I've had some great drivers, great world champions, in the car.

0:23:17 > 0:23:20And they're one of the things that make me feel proud at this stage.

0:23:20 > 0:23:22And since then you've sold it,

0:23:22 > 0:23:23you've sold the Formula 1 team, of course.

0:23:23 > 0:23:25I try to do... You know, I wanted to try other things

0:23:25 > 0:23:27before it either got too late...

0:23:27 > 0:23:29I didn't want to get completely engrossed,

0:23:29 > 0:23:31my whole life in motor racing.

0:23:31 > 0:23:34I wanted to try and enjoy other aspects of life.

0:23:34 > 0:23:37Yeah. Well, while you've been chatting, we've got a little scone dough here.

0:23:37 > 0:23:40I've just brought it together. The secret with scones is don't overwork it

0:23:40 > 0:23:43but there is little tip. When you cut it through,

0:23:43 > 0:23:46when you cut it right through there with a plain cutter, what I do is take

0:23:46 > 0:23:50the scones like that and just don't put them on the tray as it is,

0:23:50 > 0:23:52I actually turn them over so the flat side,

0:23:52 > 0:23:54or the base, of the scone is at the top.

0:23:54 > 0:23:57And that way you'll get a nice flat surface and it will stop them from

0:23:57 > 0:23:59falling over when they've been baked.

0:23:59 > 0:24:03What I then do is a little bit of egg wash, a little bit of egg yolk would be great,

0:24:03 > 0:24:05pop them in the oven for about 15, 20 minutes,

0:24:05 > 0:24:08and then take them all out, and this is what we've got.

0:24:08 > 0:24:09But I thought we'd serve these

0:24:09 > 0:24:12with a nice little strawberry jam. Very easy to make.

0:24:12 > 0:24:15Just take some jam sugar, which you need, which is high in pectin -

0:24:15 > 0:24:18helps the jam set much quicker. Lemon juice.

0:24:18 > 0:24:20Which we are going to throw in. There we go.

0:24:20 > 0:24:24A bit of water to get it going, otherwise the sugar will start to caramelise.

0:24:24 > 0:24:25A bit more lemon juice.

0:24:26 > 0:24:28There we go. And throw the strawberries in.

0:24:28 > 0:24:33And, basically, we just heat that up and cook this for about 10 minutes.

0:24:33 > 0:24:37Now, there's a kilo of strawberries there. Just left whole.

0:24:37 > 0:24:38Then some cracked black pepper,

0:24:38 > 0:24:40we're just going to throw in as well.

0:24:40 > 0:24:42Mix this together.

0:24:42 > 0:24:44And these will cook nicely.

0:24:44 > 0:24:47I'm going to serve that with lovely clotted cream.

0:24:47 > 0:24:49Now, you obviously do a lot of charity work, as well.

0:24:49 > 0:24:51A lot of charity work raising money cycling, as well.

0:24:51 > 0:24:54Tell us about the charity that you're involved in.

0:24:54 > 0:24:55Well, I'm heavily involved.

0:24:55 > 0:24:58I took on a project some years ago with cancer,

0:24:58 > 0:25:01leukaemia in children, which is Clic Sargent.

0:25:01 > 0:25:04And it was something that I felt good about because I wanted to

0:25:04 > 0:25:07see how kids were developing and making progress,

0:25:07 > 0:25:10in some cases, and, obviously, not making it on the other side,

0:25:10 > 0:25:12which is the bad side of it.

0:25:12 > 0:25:16But Clic Sargent was a charity that I found really comfortable about

0:25:16 > 0:25:19and one of the things that I liked particularly were the bike rides.

0:25:19 > 0:25:22In all sorts of different places, whether it was India, Vietnam,

0:25:22 > 0:25:26South Africa, we did one in Spain,

0:25:26 > 0:25:28but we did one across the desert.

0:25:28 > 0:25:31All sorts of varieties of places. And that was interesting for me.

0:25:31 > 0:25:34Yeah. Lovely. So we got our scones here, quickly.

0:25:34 > 0:25:37And then we've got our jam. The idea is, put this in sterilised jam jars.

0:25:37 > 0:25:39After about, sort of, 10 minutes.

0:25:39 > 0:25:41Then, when you actually put it in the jam jars,

0:25:41 > 0:25:43sterilise them by hot soapy water.

0:25:43 > 0:25:47Rinse them out into cold water and these are going to sit nicely

0:25:47 > 0:25:49with your jam in.

0:25:49 > 0:25:52Once they're baked in the oven for about 180 degrees centigrade.

0:25:52 > 0:25:56They want to go in the oven just to sterilise them really well.

0:25:56 > 0:26:00There we go. Now, I didn't see scones in your new book there.

0:26:00 > 0:26:02Tell us a little bit about how you get involved in

0:26:02 > 0:26:04writing your autobiography.

0:26:04 > 0:26:08- This is out, of course, when's this out? 16th?- This is out on Wednesday.

0:26:08 > 0:26:11And it was something that I'd set out little targets

0:26:11 > 0:26:13of what I wanted to do after motor racing

0:26:13 > 0:26:15and, obviously, this was one of areas

0:26:15 > 0:26:19that I felt I wanted to put my side of the various stories.

0:26:19 > 0:26:20No-one needs to worry.

0:26:20 > 0:26:23I don't kill anybody in this book.

0:26:23 > 0:26:27But I do reveal a few little stories and, hopefully,

0:26:27 > 0:26:28you'll buy the book to find out.

0:26:28 > 0:26:31Fabulous. I will do. I'm going to keep that, as well.

0:26:31 > 0:26:32Sign that for me later?

0:26:32 > 0:26:35So, this is made by a fantastic lady called Sue Gordy in Yorkshire.

0:26:35 > 0:26:36This clotted cream.

0:26:36 > 0:26:39- You can't imagine how much I enjoy these things.- Dive in. Have that.

0:26:39 > 0:26:41I think it's one of the nicest comfort foods.

0:26:41 > 0:26:44- Am I going to fit all that in? - Yeah, go on, then!

0:26:44 > 0:26:46The clotted cream, I have seen this made on a farm.

0:26:46 > 0:26:48Literally, she puts it in this, sort of, vacuum.

0:26:48 > 0:26:51Cream comes out of the top, the milk comes out of the bottom.

0:26:51 > 0:26:52She turns it into yoghurt.

0:26:52 > 0:26:55And the clotted cream from the actual dairy,

0:26:55 > 0:26:58from being milked, to actually in the vat where they produce clotted cream,

0:26:58 > 0:27:00where it is poached, takes about 20 minutes.

0:27:00 > 0:27:02I think that's the key to this.

0:27:02 > 0:27:04With high cholesterol I'm not sure I should be doing this

0:27:04 > 0:27:07but, actually, I promise you, it's worth every minute.

0:27:11 > 0:27:13Eddie Jordan there.

0:27:13 > 0:27:15Literally looking like the cat who got the cream.

0:27:15 > 0:27:18Today, we're looking back at some of the tastiest recipes

0:27:18 > 0:27:20from the Saturday Kitchen archives and there are still

0:27:20 > 0:27:23a whole heap of heartening dishes to come.

0:27:23 > 0:27:25Up next, a chef who started cooking when

0:27:25 > 0:27:28he was 14 and he's got pretty good at it over the years.

0:27:28 > 0:27:31It's Nathan Outlaw with a flavourful, yet simple, sea bass dish.

0:27:31 > 0:27:34Welcome to the show, Nath, what are you going to be making for us, then?

0:27:34 > 0:27:36So, we're going to be doing sea bass that's going to be steamed.

0:27:36 > 0:27:39Then we're going to make tomato ketchup.

0:27:39 > 0:27:42We've got red onions, tomatoes, sardines in tomato sauce. Tinned.

0:27:42 > 0:27:44Very good ones, though. Some vinegar in there.

0:27:44 > 0:27:46If you could just do some tomatoes and we'll do

0:27:46 > 0:27:48a little rocket salad with it, as well.

0:27:48 > 0:27:50OK. So, these are steamed tomatoes.

0:27:50 > 0:27:53- You want to do that with rosemary and garlic, as well.- Yeah.

0:27:53 > 0:27:55So, we're going to do that and that just forms a trellis,

0:27:55 > 0:27:57something for the sea bass to sit on.

0:27:57 > 0:27:59OK. So this is a line-caught sea bass.

0:27:59 > 0:28:01I'm just going to check it for scales.

0:28:01 > 0:28:03Make sure there is no scales on there. It's filleted already.

0:28:03 > 0:28:07Now, just for the people at home. The main difference is size, really.

0:28:07 > 0:28:08That's the key to it?

0:28:08 > 0:28:11Well, with line-caught sea bass, it's the ethics of it.

0:28:11 > 0:28:14It's actually the way that it's been caught.

0:28:14 > 0:28:18A lot of damage happens to a sea bass when it's been net caught,

0:28:18 > 0:28:19for example.

0:28:19 > 0:28:22So, the fishermen that catch a fish like this will actually be

0:28:22 > 0:28:24physically, like this is, it will be line-caught.

0:28:24 > 0:28:27It will be one hook, one line, and they'll catch it.

0:28:27 > 0:28:29You know, proper way of, you know, catching.

0:28:29 > 0:28:31But, generally, you catch the bigger one.

0:28:31 > 0:28:33- You can be quite selective with that.- Yeah.

0:28:33 > 0:28:36With the gear that they use they can actually target certain sizes

0:28:36 > 0:28:37and stuff, which is a good thing.

0:28:37 > 0:28:40Especially if you're, sort of, about sustainability and stuff like that.

0:28:40 > 0:28:42You worry about that.

0:28:42 > 0:28:45This sort of fish, this size, has lived a good life.

0:28:45 > 0:28:47It's probably bred a few times as well,

0:28:47 > 0:28:49which is a good thing for sustainability.

0:28:49 > 0:28:54And, then, also, it's at the prime in terms of eating, as well.

0:28:54 > 0:28:57So, it's definitely the best way to buy your sea bass.

0:28:57 > 0:28:59Just going to put a little bit of salt and pepper on there

0:28:59 > 0:29:00and a little bit of oil.

0:29:00 > 0:29:03Just going to leave it to one side for a second.

0:29:05 > 0:29:08- OK.- Now, we're going to make our nice tomato ketchup, really.

0:29:08 > 0:29:11This isn't for it. This is the little garnish.

0:29:11 > 0:29:13You're steaming these as well, yeah?

0:29:13 > 0:29:18They get marinated a little bit with the garlic and rosemary.

0:29:18 > 0:29:22They just sit in there and, basically, just form a base.

0:29:22 > 0:29:24What you create with this dish, as well,

0:29:24 > 0:29:27is you get an instant sauce, or a dressing.

0:29:27 > 0:29:31So the combination of the juices that come out of the tomatoes,

0:29:31 > 0:29:34with the juices from the bass, them some olive oil,

0:29:34 > 0:29:35creates the dressing.

0:29:35 > 0:29:38So, you don't have to make a sauce with this. Which is really good.

0:29:38 > 0:29:40So, how long does that fish want?

0:29:40 > 0:29:43That fish will take about six minutes. So we better get it in.

0:29:43 > 0:29:45- Which is how long we've got left. - I better get that in.

0:29:45 > 0:29:49- I'll put it in. Do you want it skin side down?- Skin side up.

0:29:49 > 0:29:50Just sitting on top of the tomatoes.

0:29:50 > 0:29:53- Some of the tomatoes are already in there.- OK.

0:29:53 > 0:29:56So, that's gone in there, as well. A little bit of that.

0:29:56 > 0:29:58I'll turn up the heat a bit.

0:29:58 > 0:29:59There you go. So, gently steam.

0:29:59 > 0:30:02I'm going to show you how to make those tomatoes in a minute.

0:30:02 > 0:30:06But you've been busy, as well. New book out. You got a new album.

0:30:06 > 0:30:10New book. Ken's developing his 13th range of woks, as well!

0:30:10 > 0:30:14- New restaurant!- New restaurant, as well. New book.

0:30:14 > 0:30:15This is one of the recipes from it, is it?

0:30:15 > 0:30:17Yeah, this is one of the recipes.

0:30:17 > 0:30:19The new book is basically about techniques.

0:30:19 > 0:30:22I want to encourage people to have a go at cooking fish

0:30:22 > 0:30:25in different ways because, by doing that, you can actually open up

0:30:25 > 0:30:29a lot more opportunities for the fish that are not as popular.

0:30:29 > 0:30:32One of the things, at the moment, we're trying to do is encourage

0:30:32 > 0:30:35people to do use different species. More sustainable species.

0:30:35 > 0:30:37So, by learning different techniques,

0:30:37 > 0:30:40or simplifying them techniques, so people can learn them,

0:30:40 > 0:30:42I thought I'd write a book about it.

0:30:42 > 0:30:45So, it's going well. I think it's a nice book.

0:30:45 > 0:30:46Hopefully lots of people buy it

0:30:46 > 0:30:48and buy as many as the Kaiser Chiefs' album!

0:30:48 > 0:30:52See, I reckon Ricky's mum is like my mum as well,

0:30:52 > 0:30:54and particularly like your mum.

0:30:54 > 0:30:57Your mum goes around WH Smith's and swaps Jamie Oliver

0:30:57 > 0:31:00- from number one and puts yours to number one.- Yes!

0:31:00 > 0:31:04- I'm number one in Tesco's in Yorkshire, I know that.- Yeah.

0:31:04 > 0:31:07- We've all done it.- We've all done it! Do you do it now?

0:31:07 > 0:31:09- I do, yes.- Yes, you do!

0:31:10 > 0:31:12Oh, brilliant.

0:31:13 > 0:31:16- Right, we've just got the garlic and the rosemary chopped up.- Yes.

0:31:16 > 0:31:19- And you just want this sprinkled over the top.- Yes, just a bit on top

0:31:19 > 0:31:21and then, you could leave them for a bit longer if you wanted to.

0:31:21 > 0:31:23You don't have to sort of cook them straightaway.

0:31:23 > 0:31:26And also another thing is make sure you get the nice squashy tomatoes,

0:31:26 > 0:31:29- the ones that are a bit ripe, you know, you want flavour.- For this?

0:31:29 > 0:31:32- Yeah, for that, and for that as well, yeah.- OK.- So they cook down.

0:31:32 > 0:31:34So we're just going to put the tomatoes and the onions in.

0:31:34 > 0:31:37- I'm going to show you the process. - Yes.

0:31:37 > 0:31:39Obviously sweating this down's going to take a while.

0:31:39 > 0:31:41Now, you want sugar on here as well as salt and pepper, yes?

0:31:41 > 0:31:43- Yes, please, yes.- OK.

0:31:43 > 0:31:46So in the ketchup we've got the red onions, the tomatoes,

0:31:46 > 0:31:48a couple of garlic cloves...

0:31:50 > 0:31:51..a bit of rosemary.

0:31:51 > 0:31:55Now, these have done, so you'd put these in the steamer beforehand,

0:31:55 > 0:31:58- 10 or 15 minutes?- Yes. That's right, yes.

0:31:58 > 0:32:01- They only take about six minutes actually.- OK.- So not too long.

0:32:01 > 0:32:03And we've got the vinegar in there as well.

0:32:04 > 0:32:07Some sugar as well, so you're looking for the sweet-and-sour

0:32:07 > 0:32:09- element of the ketchup, OK?- OK.

0:32:10 > 0:32:13Then you just leave that on to boil away for about 20 minutes

0:32:13 > 0:32:16- until you get something that looks like this.- Right, OK.

0:32:16 > 0:32:18- At this stage...- Pop that down for you.- Yes, so at this stage

0:32:18 > 0:32:21you've got, that's cooked down for about 20 minutes.

0:32:21 > 0:32:24Just pull the bay leaf down cos it doesn't blitz that very well,

0:32:24 > 0:32:26and you've got a tin of sardines.

0:32:26 > 0:32:27- Tinned sardines?- Yes.

0:32:27 > 0:32:30Trust me. That's where it all starts, doesn't it?

0:32:30 > 0:32:32- A love of seafood starts with things like this.- Does it?

0:32:32 > 0:32:34- Yeah, yeah, yeah.- Tinned sardines?

0:32:34 > 0:32:36Do you think I had time to have a fruit de mer when I was a kid?

0:32:36 > 0:32:38No, we had sardines, we had fish fingers,

0:32:38 > 0:32:41we had things like that, so I like to have a bit of nostalgia.

0:32:41 > 0:32:42I wasn't from that sort of background.

0:32:42 > 0:32:45So this actually gives me a little bit of nostalgia and it's actually

0:32:45 > 0:32:47- a nice touch...- Yes. - ..to the whole thing.

0:32:47 > 0:32:49- Amazing flavour that it adds to it as well.- Yes.

0:32:49 > 0:32:51Well, it acts like an anchovy.

0:32:51 > 0:32:54You see a lot of, like, Italian recipes and things from Spain

0:32:54 > 0:32:56where they use the anchovy, I'm using a tinned sardine.

0:32:56 > 0:33:00- In the blitzer.- Yes, we'll blitz that up.- OK.- Put the lid on.

0:33:00 > 0:33:03Now, if you weren't busy enough doing the book as well, you've

0:33:03 > 0:33:05got another... It's another place, you got a pub have you as well?

0:33:05 > 0:33:06Down that neck of the woods?

0:33:06 > 0:33:09Yes, well, we've just announced this week actually

0:33:09 > 0:33:12we've decided to do a little partnership with a bit of a brewery,

0:33:12 > 0:33:14a local brewery that's next to the restaurants in Rock,

0:33:14 > 0:33:17called Sharp's Brewery, and, yes, we're opening a pub

0:33:17 > 0:33:20called The Mariners, which is a local favourite,

0:33:20 > 0:33:22and my job and role will be basically we're going to

0:33:22 > 0:33:25start looking at beer and food combinations.

0:33:25 > 0:33:27Difficult job that, isn't it, Nathan?

0:33:27 > 0:33:29It's convenient, a five minutes walk away from the kitchen.

0:33:29 > 0:33:32It's very, very good, so I'll be getting out from service

0:33:32 > 0:33:34quite quickly at the end of the night.

0:33:34 > 0:33:36But, no, it'll be a good opportunity and

0:33:36 > 0:33:39it's a lovely pub, so it's a new thing for me. I started in a pub.

0:33:39 > 0:33:41- When I first started cooking when I was 14...- Yes.

0:33:41 > 0:33:42..the first place I was in, was in a pub,

0:33:42 > 0:33:45so I'm 36 now, so I'm back to doing a pub again which will be nice.

0:33:45 > 0:33:47Right, we've got a little bit of olive oil.

0:33:47 > 0:33:49This is a bit of rocket we're serving with it as well.

0:33:49 > 0:33:52- Yes, little bit of salt and pepper in there.- Yeah, OK.

0:33:52 > 0:33:54I'm going to check the bass. Just needs a little bit longer.

0:33:54 > 0:33:57- There you go. - With this ketchup it will last

0:33:57 > 0:33:59very well as well in the fridge, you know, so you can make it,

0:33:59 > 0:34:02if you've got a lot of tomatoes in your allotment, it's a perfect

0:34:02 > 0:34:04sort of thing to make and it'll last for a good two or three weeks.

0:34:04 > 0:34:06Now, you said you want the squishy ones.

0:34:06 > 0:34:09Yes, you want the ones that are ripe and the ones, probably

0:34:09 > 0:34:12at the bottom of the salad tray in the fridge, you know, them ones.

0:34:12 > 0:34:13But these, this is perfect for that.

0:34:13 > 0:34:15If you want to be a bit more posh you can pass it through

0:34:15 > 0:34:18a sieve but, yeah, I think this is fine with the texture as well.

0:34:18 > 0:34:20Because you got the sardines in there do you need...

0:34:20 > 0:34:22You don't need to put much salt in there, I take it?

0:34:22 > 0:34:24- No, No, I haven't put any salt in it at all.- Nothing.

0:34:24 > 0:34:26So the salt will come through anyway.

0:34:26 > 0:34:30We'll just dress the rocket with a little bit of olive oil,

0:34:30 > 0:34:32salt and pepper.

0:34:34 > 0:34:36And then we just need a nice...

0:34:36 > 0:34:37splodge of the ketchup.

0:34:37 > 0:34:40This would be, you could put this through some pasta or something

0:34:40 > 0:34:42like that as well if you wanted to, it doesn't have to be with fish.

0:34:42 > 0:34:45- It would be quite nice.- But it is so easy to make your own ketchup.

0:34:45 > 0:34:47- People don't realise. - Very, very easy. Yeah, yeah.

0:34:47 > 0:34:50Great, like you say, if you've got any leftover tomatoes, fantastic.

0:34:50 > 0:34:51Oh, yeah. Definitely.

0:34:51 > 0:34:55So, once the fish is done, you lift up the whole thing from the wok.

0:34:55 > 0:34:56- Yes.- OK.

0:34:56 > 0:34:59What we do is lift it off and we're going to drizzle

0:34:59 > 0:35:02the whole thing with a little bit of olive oil, OK?

0:35:02 > 0:35:04And the olive oil will just create that dressing that

0:35:04 > 0:35:07I was on about before, so you see it in the bottom of there.

0:35:07 > 0:35:08Now, if you can't find sea bass,

0:35:08 > 0:35:11particularly line-caught stuff, hake would be a good alternative?

0:35:11 > 0:35:14Hake would be really good but I would think something like a bream

0:35:14 > 0:35:18would be really, really nice with this, steamed sort of bream fillet.

0:35:19 > 0:35:22But, yes, any sort of fish cooked this way is really nice,

0:35:22 > 0:35:25- a nice way of doing it, it's nice and delicate.- Nice and simple.

0:35:25 > 0:35:27I feel a little bit under pressure cos I've got the Chinese steamer

0:35:27 > 0:35:29and Ken Hom's watching me.

0:35:29 > 0:35:31Yeah, so.

0:35:31 > 0:35:35But then, nice piece of bass on there as well

0:35:35 > 0:35:37and now all we do is just lift up this...

0:35:37 > 0:35:40What I've done is put some foil in there as well, you know?

0:35:40 > 0:35:44So just in case it splits open, and then all that lovely juice there,

0:35:44 > 0:35:46that is flavour, so it's instant fish stock.

0:35:46 > 0:35:48It's just come out of that natural steaming process,

0:35:48 > 0:35:50and that's what I'm on about with techniques.

0:35:50 > 0:35:53You know, learning new techniques with seafood just gives you

0:35:53 > 0:35:55- an advantage with that.- And you have dressing as well with it.- Yes.

0:35:55 > 0:35:58- So tell us what that is again. - So you've got steamed sea bass

0:35:58 > 0:36:00- with tomato and sardine ketchup. - Easy as that.

0:36:04 > 0:36:07It looks fantastic. Very healthy as well.

0:36:07 > 0:36:08Yeah, I need that, I need that.

0:36:08 > 0:36:10Very healthy.

0:36:10 > 0:36:11Dive into that one.

0:36:11 > 0:36:14Tell us what you think. First dish of today.

0:36:14 > 0:36:16Interesting with the tomatoes steamed as well

0:36:16 > 0:36:18cos normally you'd do that and then stick it under the grill

0:36:18 > 0:36:21- or roast it in the oven.- Yeah, I'm just thinking of making it easy

0:36:21 > 0:36:23for at home, cooking at home and you aren't having to have

0:36:23 > 0:36:26- so many pans going on the stove. - Really fantastic.- Really good.

0:36:26 > 0:36:28- Nice and simple as well. - You can feel it's doing you good.

0:36:28 > 0:36:31- It's like recharging your batteries. - That's good.

0:36:31 > 0:36:33Lots of brown bread and butter, as well, with it.

0:36:33 > 0:36:35THEY LAUGH

0:36:35 > 0:36:37Nathan, I'm going to adopt you, this is good.

0:36:40 > 0:36:44Why not try making your own sardine flavoured ketchup? It's easy.

0:36:44 > 0:36:48Now over to Keith Floyd, who is off exploring France.

0:36:52 > 0:36:55For thousands of years the cultural links between Brittany and Cornwall

0:36:55 > 0:36:59have been intertwined with music, language, dance and fishing,

0:36:59 > 0:37:04but when it comes to eating the catch, alas, the similarities end.

0:37:04 > 0:37:08It's OK if you like haddock, plaice and unidentified frying objects,

0:37:08 > 0:37:11but if you really want to taste the full variety of fish

0:37:11 > 0:37:14landed in the south west, you need to come to France,

0:37:14 > 0:37:19St Malo for example. Quelle domage, ain't it?

0:37:20 > 0:37:22Good morning.

0:37:22 > 0:37:24It's a very, very early morning but the sun's shining

0:37:24 > 0:37:26and we've finally made it to St Malo.

0:37:26 > 0:37:29Excuse me if I'm looking a bit rough but the crossing was,

0:37:29 > 0:37:31you know, a bit heavy. Anyway, look at this!

0:37:31 > 0:37:34Fabulous fish market we've found. It's quite incredible.

0:37:34 > 0:37:37I'm afraid it leaves the English fish markets looking very sad by comparison.

0:37:37 > 0:37:42Look. Mountains of beautiful black mussels. Like pearls they are.

0:37:44 > 0:37:46And the cockles, aren't they delightful?

0:37:46 > 0:37:48Do we ever see cockles in England?

0:37:48 > 0:37:50Never, never, never, except in vinegar in jam jars.

0:37:50 > 0:37:54And fresh prawns, and shrimps, little brown beauties, look at them.

0:37:54 > 0:37:56Pilchards indeed!

0:37:56 > 0:37:59We can't be bothered to eat them in Cornwall where they catch them

0:37:59 > 0:38:02by the tonne, but here they are in St Malo, in France of course.

0:38:02 > 0:38:05Other white fishes here.

0:38:05 > 0:38:08Really superb little sardines, absolutely magnificent

0:38:08 > 0:38:11for charcoal grilling, summer evenings and stuff like that.

0:38:11 > 0:38:13This is just over the top, isn't it? It's wonderful!

0:38:13 > 0:38:16Dogfish. Cook with a little sort of pink tomato sauce,

0:38:16 > 0:38:18absolutely magnificent.

0:38:18 > 0:38:22And skate, ray, cooked with black butter and capers and vinegar,

0:38:22 > 0:38:23absolutely magnificent.

0:38:23 > 0:38:26Cod, all of which we can do is dip into batter and deep fry.

0:38:26 > 0:38:28More mussels.

0:38:28 > 0:38:30What else is there? There's everything here.

0:38:30 > 0:38:32Oh, look!

0:38:32 > 0:38:34# Hold tight Hold tight...

0:38:34 > 0:38:36KEITH FLOYD SINGS: # Hold tight, hold tight, oh!

0:38:36 > 0:38:39# Seafood, Mama!

0:38:39 > 0:38:42# Shrimpers and rice They're very nice

0:38:42 > 0:38:45# Hold tight, hold tight,

0:38:45 > 0:38:47# Hold tight, hold tight, hold tight...

0:38:47 > 0:38:50# Want some seafood, Mama

0:38:50 > 0:38:53# Seafood and sauce and men of course

0:38:53 > 0:38:56# I like oysters, lobsters too

0:38:56 > 0:38:58# I like a taste of fish

0:38:58 > 0:39:01# When I come home from work at night

0:39:01 > 0:39:04# I get my favourite dish Fish!

0:39:04 > 0:39:07# Hold tight, hold tight, hold tight

0:39:07 > 0:39:09# Hold tight, hold tight Rub-a-dub

0:39:09 > 0:39:11# Seafood, Mama... #

0:39:13 > 0:39:16And look at this, this is quite incredible, fresh shrimps.

0:39:16 > 0:39:19Absolutely alive, whenever did you see those? What a treat!

0:39:19 > 0:39:22And live langoustines right next door.

0:39:22 > 0:39:23They have everything.

0:39:23 > 0:39:26Those things are selling so fast there won't be left

0:39:26 > 0:39:29by the time we've finished filming them. And even the humble winkle.

0:39:29 > 0:39:31Fantastic. It's fantastic!

0:39:31 > 0:39:34# Fish, fish, fish, fish-fish

0:39:34 > 0:39:37# Fish, fish, fish, fish-fish

0:39:37 > 0:39:40# Fish, fish, fish, fish-fish

0:39:40 > 0:39:42# Fish, fish! #

0:39:42 > 0:39:43Look!

0:39:43 > 0:39:47What a plate of luxury, what a table of extravagance, this is remarkable!

0:39:47 > 0:39:49These are the things I told you about in England,

0:39:49 > 0:39:52that we send them all to France, and here they are.

0:39:52 > 0:39:56You don't buy them, the French know what to do. Look, fantastic!

0:39:56 > 0:39:58Live lobsters. Every...

0:39:58 > 0:40:02Nice lady here, just an ordinary lady buying a lobster for lunch.

0:40:02 > 0:40:05This is... Pardon, Madame, je m'excuse. Je m'excuse

0:40:05 > 0:40:08And look at these, these beautiful little crabs for making fish soup.

0:40:08 > 0:40:09Absolutely incredible.

0:40:12 > 0:40:16- Voila, Madame.- But I'll tell you one thing that really saddens me here.

0:40:16 > 0:40:20This is a fabulous cathedral to fish but all of these lobsters,

0:40:20 > 0:40:23all of the spider crabs and all of the crabs that are here

0:40:23 > 0:40:26all come from England, from Devon and Somerset and Cornwall coasts.

0:40:26 > 0:40:28That is what our fishermen are doing.

0:40:28 > 0:40:30We're not eating it, the French are,

0:40:30 > 0:40:34but well done the British fishermen for providing it anyway.

0:40:34 > 0:40:36But, in fact, with all this terrific food around the place,

0:40:36 > 0:40:39if I don't get myself a kitchen and start giving some

0:40:39 > 0:40:41real cooking soon, I'll just go potty!

0:40:44 > 0:40:48One of the charms of France is the market, and despite the inexorable

0:40:48 > 0:40:52advance of the hypermarche, street trading is still where it's at.

0:40:52 > 0:40:55Shopping in France is not a once-a-week, one-store, one-hit

0:40:55 > 0:40:59exercise like in England, they shop daily, for freshness and choice -

0:40:59 > 0:41:03touching, smelling, testing the produce before they plan a menu.

0:41:03 > 0:41:05What a wondrous place.

0:41:05 > 0:41:08Home-made sausages, fresh vegetables, a side of beef,

0:41:08 > 0:41:12a fish head, or just a bone for stock, it's all available here.

0:41:12 > 0:41:16It's also a great social occasion and the nearby bars are filled

0:41:16 > 0:41:18with folks discussing tonight's dinner

0:41:18 > 0:41:20and not the price of loo rolls or special offer coffee.

0:41:22 > 0:41:24Anyway, back to business.

0:41:24 > 0:41:27I've done the shopping, bought langoustines, mussels,

0:41:27 > 0:41:30clams and things and, of course, spent too much money, but so what?

0:41:30 > 0:41:33All I have to do now is to procure kitchen because, of course,

0:41:33 > 0:41:37the great BBC forgot to organise when they planned this little mini break.

0:41:37 > 0:41:40Anyway, I'll try a bit of British charm and see how we get on?

0:41:40 > 0:41:45THEY SPEAK FRENCH

0:41:45 > 0:41:48OK. C'est bon.

0:41:48 > 0:41:50- Merci boucoup.- OK.- Oui, merci.

0:41:55 > 0:41:57So you're still with me.

0:41:57 > 0:41:59If shopping around the place wasn't enough,

0:41:59 > 0:42:02but actually you can't do much with me now because I've borrowed this

0:42:02 > 0:42:06superb kitchen, and at six o'clock the chef is coming in

0:42:06 > 0:42:09and I'm going to prepare a meal for him of mussels and langoustines

0:42:09 > 0:42:12and stuff, but so that you can see that properly on film

0:42:12 > 0:42:15in a moment or two, I have some basic homework to get going with,

0:42:15 > 0:42:17so do excuse me.

0:42:17 > 0:42:21I've got to do my little bits of preparation...

0:42:23 > 0:42:27..and get a few things happening here.

0:42:27 > 0:42:31If you want to watch you're very welcome but I can't really

0:42:31 > 0:42:34spend too much time with you at this precise moment.

0:42:34 > 0:42:39But what I can say is it's an absolute thrill to be let loose,

0:42:39 > 0:42:42without any questions or complaints,

0:42:42 > 0:42:44in one of these fabulous French kitchens.

0:42:46 > 0:42:48But I do have work to do.

0:42:48 > 0:42:50Jackie, I wonder if you could...

0:42:50 > 0:42:53HE SPEAKS FRENCH

0:43:00 > 0:43:02'It's really good fun, this television lark.

0:43:02 > 0:43:04'Look, I'm talking to you, and yet I'm talking about

0:43:04 > 0:43:07'something completely different at the same time.

0:43:07 > 0:43:09'Anyway, I'm just making a rather standard white sauce

0:43:09 > 0:43:11'with butter, flour and milk.

0:43:11 > 0:43:13'You know, something you've all done before,

0:43:13 > 0:43:16'so why don't you go off and work up an appetite?'

0:43:38 > 0:43:40The sun is shining.

0:43:40 > 0:43:42The good life goes on apace.

0:43:42 > 0:43:45Gently working up an appetite, these boules players will soon drift

0:43:45 > 0:43:49off to eat after, they've argued the subtleties of the last game.

0:43:49 > 0:43:52Life, like lobsters in France, is on the street,

0:43:52 > 0:43:54but at noon everything stops for food,

0:43:54 > 0:43:58and restaurants will fill with dustbin men and grand dames,

0:43:58 > 0:44:04who will munch with enthusiasm plates of crab, scallops, clams and sole,

0:44:04 > 0:44:07and clean their plates with bread and suck again on a claw.

0:44:11 > 0:44:17The culinary Sisters Of Mercy in the kitchens create stunning tastes for you.

0:44:20 > 0:44:23You see, lunch is so important in France.

0:44:23 > 0:44:25It's the highlight of the day. Unlike the English,

0:44:25 > 0:44:28where we rush to the pub for a pint and a pie,

0:44:28 > 0:44:31they sit and philosophise in splendour,

0:44:31 > 0:44:34and encourage cooks to create even greater marvels.

0:44:37 > 0:44:40Well, I hope you enjoyed your little walk around the town.

0:44:40 > 0:44:44While you've been out playing I've been really very busy here

0:44:44 > 0:44:46and I'm now able to tell you what we're going to cook, but,

0:44:46 > 0:44:50one of the secrets of French cooking is that menus are planned

0:44:50 > 0:44:54after the shopping. You don't plan a menu and then go shopping,

0:44:54 > 0:44:57because you might not find the ingredients you want and

0:44:57 > 0:45:00you're forced to make a compromise, which results in a bad dish.

0:45:00 > 0:45:02So, if you're drifting past, like I was this morning,

0:45:02 > 0:45:05and you saw good mussels and good langoustines,

0:45:05 > 0:45:08you'd buy them, then you'd plan a menu.

0:45:08 > 0:45:09So, today's menu,

0:45:09 > 0:45:12the one we've planned is to use these langoustine.

0:45:12 > 0:45:16And I'm going to cook them in a piquant tomato sauce.

0:45:16 > 0:45:19Now, the tomato sauce that's going to go with them

0:45:19 > 0:45:21is a fairly complicated thing.

0:45:21 > 0:45:25You need to use a liquidiser and you need to use sugar

0:45:25 > 0:45:27and chopped shallots and stuff like that.

0:45:27 > 0:45:29It's a detailed recipe that you can get from any cookery book,

0:45:29 > 0:45:33or particularly mine, Floyd On Fish when it comes out fairly soon.

0:45:33 > 0:45:36Um, and I've cheated a bit because I got Jacques-Yves' chef to already

0:45:36 > 0:45:39make my tomato sauce for me. Clive, this is quite important.

0:45:39 > 0:45:41If you come in close to see,

0:45:41 > 0:45:44that's a very smooth freshly-made tomato sauce.

0:45:44 > 0:45:47Just make that, use a cookery book, use a recipe book,

0:45:47 > 0:45:48have some of that ready.

0:45:48 > 0:45:50OK, our other ingredients -

0:45:50 > 0:45:52Clive, this is a bit tricky, you've got to wonder around a bit -

0:45:52 > 0:45:55are going to be some finely chopped shallots.

0:45:58 > 0:46:00And some finely chopped parsley.

0:46:02 > 0:46:06OK, Jacques-Yves's been very busy doing me some garlic,

0:46:06 > 0:46:09which he's taken the little coarse bit out of the middle,

0:46:09 > 0:46:11and we shall chop that up not too finely, really.

0:46:11 > 0:46:15Just to crush it to get the flavour from it. OK.

0:46:15 > 0:46:19We need, equally, some olive oil.

0:46:19 > 0:46:22Doesn't matter what the mark but it must be olive oil, incidentally.

0:46:22 > 0:46:24Corn oil will spoil this dish.

0:46:24 > 0:46:28And a little bit of hot pepper sauce or something to really gee up

0:46:28 > 0:46:31the flavour of it. OK, you've got all the ingredients.

0:46:31 > 0:46:33I've had a lovely morning so far shopping,

0:46:33 > 0:46:35I'm desperate to get on with some cooking. So, if you can...

0:46:35 > 0:46:37You know, if you need to take a break, Clive,

0:46:37 > 0:46:39for a second or whatever, I'm going to the stove.

0:46:39 > 0:46:43Follow me if you can and I'll start cooking this wonderful dish.

0:46:43 > 0:46:46Which is, first of all, into a large saute pan.

0:46:47 > 0:46:50A good dollop of olive oil.

0:46:50 > 0:46:53Then we're going to chuck in

0:46:53 > 0:46:54our little shallots.

0:46:54 > 0:46:58Note as usual, and as always, I have the pan hot already.

0:46:58 > 0:46:59Always start with a hot pan.

0:46:59 > 0:47:03Otherwise, things will boil and not fry. And we want these to fry.

0:47:03 > 0:47:05And then, in go the langoustine.

0:47:08 > 0:47:09Like that.

0:47:09 > 0:47:11Sorry to cut across you.

0:47:11 > 0:47:14Little mixture of salt and pepper.

0:47:15 > 0:47:18You know, there's a point of honour at stake here because I have got

0:47:18 > 0:47:20to cook supper for these rather brilliant chefs,

0:47:20 > 0:47:22and I want this to be the best langoustine I've ever made.

0:47:22 > 0:47:25And I'm going to jolly well ensure that it is.

0:47:27 > 0:47:30Then, let's get a bit extravagant, if I can find it.

0:47:36 > 0:47:38Flambe au Cognac!

0:47:38 > 0:47:41That really gives it the je ne sais quoi, Francaise,

0:47:41 > 0:47:44and is so essential to make these superb dishes.

0:47:44 > 0:47:46Let that reduce a little.

0:47:46 > 0:47:50OK? And then - take care not to burn yourself...

0:47:51 > 0:47:54..in with the tomato sauce.

0:47:54 > 0:47:58You've got this unctuous, beautiful pink sauce bubbling away there.

0:48:00 > 0:48:04Let's just taste it. Always taste things.

0:48:04 > 0:48:06It's coming an extremely well so far.

0:48:06 > 0:48:09Bit of parsley in, and look how the colour is.

0:48:09 > 0:48:11I know we always mention colour on Floyd On Fish,

0:48:11 > 0:48:14but the colour is the essence of it.

0:48:14 > 0:48:17If it looks good, it's probably going to taste good. Now,

0:48:17 > 0:48:20just a few dashes of Tabasco. I'm using Tabasco.

0:48:20 > 0:48:25You could use any kind of piquancetry that you fancy.

0:48:25 > 0:48:26And you stir those around.

0:48:26 > 0:48:29A very important thing with langoustine because this,

0:48:29 > 0:48:31we are cooking for gastronomes today.

0:48:31 > 0:48:33Not gastronauts, you're the gastronauts.

0:48:33 > 0:48:36You know, the mythical unidentified frying object people.

0:48:36 > 0:48:39These are the real ones. So, I'm undercooking these langoustine.

0:48:39 > 0:48:43They're going to be slightly undercooked and delicious, OK?

0:48:43 > 0:48:46We'll pull them off the stove now and eat them in a minute.

0:48:49 > 0:48:54Oh. Real French ale. Extraordinary, isn't it? And by God, I need it.

0:48:54 > 0:48:57You know, Jacques-Yves peering over my shoulders made me really nervous.

0:48:57 > 0:49:00So, I've sent him off to lay the table, actually.

0:49:00 > 0:49:01But I've got to press on,

0:49:01 > 0:49:04I've got 15 minutes left to get this mussel dish on the road,

0:49:04 > 0:49:07which he's going to judge presumably as equally harshly

0:49:07 > 0:49:08as he's been looking at my langoustine.

0:49:08 > 0:49:10If I could just recap on what we were doing,

0:49:10 > 0:49:12when I was in the market this morning,

0:49:12 > 0:49:14I couldn't resist this beautiful fresh spinach.

0:49:14 > 0:49:17Stay where you are, Clive, I'll bring it over to you.

0:49:17 > 0:49:19And look how tender and the young it is compared to the stuff

0:49:19 > 0:49:22we get in England. No big thick stalks, no brown edges.

0:49:22 > 0:49:23Couldn't resist it.

0:49:23 > 0:49:27I know it makes a super gratin dish, mussels widely available.

0:49:27 > 0:49:28Couldn't help buying those.

0:49:28 > 0:49:30And you saw me earlier, I just cooked them off,

0:49:30 > 0:49:33took them out of their shells. In fact, I got Jacques-Yves to do that.

0:49:33 > 0:49:36About the only thing he's done today except make me nervous.

0:49:36 > 0:49:39So, they're all just lightly steamed and taken out of their shells.

0:49:39 > 0:49:41Then, the treat,

0:49:41 > 0:49:43the really good treat about being here in France

0:49:43 > 0:49:45was these little clams,

0:49:45 > 0:49:47which cost no money, so I bought a couple of dozen of those.

0:49:47 > 0:49:49And I steamed those on the...

0:49:49 > 0:49:52That's right, something breaking up over there. Can I have an assistant?

0:49:52 > 0:49:55Producer, do something sensible. Take that off, it's going to break.

0:49:55 > 0:49:59And I couldn't resist buying these clams,

0:49:59 > 0:50:03steamed them open on an open tray on top of a hot oven.

0:50:03 > 0:50:06So, I've got those, which I'm very pleased about.

0:50:06 > 0:50:08And then also earlier on this morning,

0:50:08 > 0:50:10you saw me make my bechamel.

0:50:10 > 0:50:13Well, everybody knows how to make white sauce, that's what it is.

0:50:13 > 0:50:15Butter and flour and milk.

0:50:15 > 0:50:17Except I'm going to make it even richer

0:50:17 > 0:50:20in a moment by adding some egg yolk.

0:50:20 > 0:50:22And some double cream.

0:50:22 > 0:50:24I cooked my spinach in a normal way.

0:50:24 > 0:50:26Which I'll bring over to you, Clive.

0:50:26 > 0:50:28It's a bit hot and difficult in here, isn't it?

0:50:28 > 0:50:30And that's been cooked right down with no liquid at all.

0:50:30 > 0:50:32So, now, if you'll come with me,

0:50:32 > 0:50:35I'm going to whack this in the oven and give it the gun.

0:50:35 > 0:50:38Because I want to get back to being Floyd On Fish and not

0:50:38 > 0:50:40frightened of these Frenchmen. So, come with me.

0:50:40 > 0:50:42Come in, we haven't got a lot of time.

0:50:42 > 0:50:45Hold on that, we've got the producer working, this is absolutely amazing.

0:50:45 > 0:50:49I hope it hasn't burnt your fingers, darling. Has it burnt your fingers?

0:50:49 > 0:50:52He's actually in pain! Holding a very hot dish.

0:50:52 > 0:50:54Clive, can you come in close?

0:50:54 > 0:50:56Clams in there, don't worry about me at all.

0:50:56 > 0:50:58Just watch the processes here.

0:50:58 > 0:51:03The clams, the mussels, the spinach, a little bit of the bechamel.

0:51:03 > 0:51:08OK, then that's on a fairly hot heat. We stir that in.

0:51:08 > 0:51:12It looks a bit strange at the moment, green and going cream.

0:51:12 > 0:51:16Now, stay where you are because double cream into that,

0:51:16 > 0:51:19to make it really extravagantly rich.

0:51:19 > 0:51:24Then the coup de grace, as we could say.

0:51:24 > 0:51:26It's some egg yolk, stirred in.

0:51:26 > 0:51:29Now, if I can have my producer back with the dish.

0:51:29 > 0:51:31Stay with it, guys. Don't leave us now.

0:51:31 > 0:51:35We've only got 10 minutes before the real chef comes in and...

0:51:36 > 0:51:39..the pudding is going to hit the fan, as they say.

0:51:39 > 0:51:42I think that's how they say, pudding is going to hit the fan.

0:51:42 > 0:51:46Tip this into a nice ovenproof dish. Doesn't that look delicious?

0:51:46 > 0:51:49Actually, stir it around, so the clams and the mussels

0:51:49 > 0:51:52and the sauce are all equally distributed.

0:51:53 > 0:51:55In fact, I haven't got it too equally distributed there,

0:51:55 > 0:51:57so I'll just stir it round a little bit.

0:51:57 > 0:52:00And then, I've got some what we call fromage rappe,

0:52:00 > 0:52:01grated gruyere, this is.

0:52:01 > 0:52:03But you could use Cheddar as long as it was very fine.

0:52:03 > 0:52:08But try to stay with the authentic flavours, OK? That is the dish.

0:52:08 > 0:52:11And now, it has to go into the oven for about five or 10 minutes,

0:52:11 > 0:52:13a very hot oven, mark you.

0:52:13 > 0:52:16Or under the grill for 4-5 minutes, so it browns slightly.

0:52:16 > 0:52:19I'll do that straight away, because time is pressing on.

0:52:21 > 0:52:24Jacques-Yves is going to be back in a moment, he's laid the table.

0:52:24 > 0:52:27His assistant chef is coming, his wife's going to be there.

0:52:27 > 0:52:30This is the first time, honestly, that I have cooked in France

0:52:30 > 0:52:33for French chefs in the way I'm doing it now.

0:52:33 > 0:52:36Is it going to be a winner or a loser? We'll see in a moment.

0:52:46 > 0:52:49- You don't like spinach very much, do you?- No, no.- No!

0:52:49 > 0:52:52- Is it the way I've cooked it you don't like it?- No!

0:52:52 > 0:52:55No, I didn't know it was spinach.

0:52:55 > 0:52:56You just don't like it!

0:52:56 > 0:52:59I cooked this and she doesn't even like spinach.

0:52:59 > 0:53:02- What am I going to do now? What do you think of it?- Superb.

0:53:02 > 0:53:06- You like it? Honestly? - Honestly. I'll have some more.

0:53:06 > 0:53:10HE SPEAKS FRENCH

0:53:10 > 0:53:13THEY SPEAK FRENCH

0:53:17 > 0:53:19And that for you, I'm sure you'll understand,

0:53:19 > 0:53:22you all take the Sunday Times. He actually says it very good.

0:53:22 > 0:53:25So, I think I'm halfway there.

0:53:25 > 0:53:27Because I've been so frightened in the kitchen there.

0:53:27 > 0:53:31And now, he's telling us off because I getting over the top as usual,

0:53:31 > 0:53:33we're having lots of glasses of wine, having a fine time.

0:53:33 > 0:53:34I don't care.

0:53:34 > 0:53:36Let's have some langoustine, how do they feel?

0:53:36 > 0:53:38Tell you what, we could find someone useful.

0:53:38 > 0:53:40Change the plates, Madame doesn't like...

0:53:42 > 0:53:43Doesn't like spinach anyway.

0:53:43 > 0:53:49THEY SPEAK FRENCH

0:53:56 > 0:53:58That's the trouble, you see?

0:53:58 > 0:54:02Television won't even let you relax and enjoy themselves.

0:54:02 > 0:54:05And that is one of the big problems with the English in general.

0:54:05 > 0:54:07They will rush food,

0:54:07 > 0:54:10whereas the French take hours over eating and having a lovely time.

0:54:10 > 0:54:13Do you find when the English people come here, they rush or they...?

0:54:13 > 0:54:16- No, they just take their time. - They're totally de contracte.

0:54:16 > 0:54:18- Yeah, they're fine. - Well, there on holiday.

0:54:18 > 0:54:20They're on holiday, so they've got everything to go for.

0:54:20 > 0:54:24HE SPEAKS FRENCH

0:54:27 > 0:54:31But look, when you've tasted these, tell me honestly.

0:54:31 > 0:54:34What I really want to know... HE SPEAKS FRENCH

0:54:34 > 0:54:36If any of you are taking French lessons from me,

0:54:36 > 0:54:39unless you know the people very well, you mustn't "tutoyer" them.

0:54:39 > 0:54:42It's quite rude, you must call them "vous" and "monsieur".

0:54:42 > 0:54:44But we are friends here, so it's all right.

0:54:44 > 0:54:46Now, I want you to tell me honestly.

0:54:46 > 0:54:50Would you, if I turned up on your doorstep...

0:54:51 > 0:54:53You know, do you think you might give me a job?

0:54:53 > 0:54:56HE SPEAKS FRENCH

0:54:58 > 0:55:00Would you give me a job?

0:55:00 > 0:55:04I mean, I've tried really hard to cook for you this afternoon.

0:55:04 > 0:55:07I mean, would you give me a job? Even peeling the potatoes, anything?

0:55:07 > 0:55:09- Any time you want.- Really?

0:55:09 > 0:55:12- You speak too much. - I speak too much!

0:55:13 > 0:55:16- And you don't eat enough.- But if you work enough, it will be all right.

0:55:16 > 0:55:20Ha-ha, you see? The hard patronne that is the...

0:55:20 > 0:55:21She should be dressed in black

0:55:21 > 0:55:23and sit in one of those little glass cases.

0:55:28 > 0:55:30That langoustine looked amazing.

0:55:30 > 0:55:32Now as ever on Best Bites, we're looking back at some of our

0:55:32 > 0:55:35favourite recipes from the Saturday Kitchen archives.

0:55:35 > 0:55:37Still to come on today's show,

0:55:37 > 0:55:39Francesco Mazzei takes on Marcus Wareing

0:55:39 > 0:55:41in the Omelette Challenge.

0:55:41 > 0:55:43Alexis Gauthier is here with a dish

0:55:43 > 0:55:45that puts chicken wings centre stage.

0:55:45 > 0:55:47Ricotta and sun-dried tomato stuffed chicken wings

0:55:47 > 0:55:50are then pan-fried and served with potato gnocchi,

0:55:50 > 0:55:53broad beans and a delicious chicken jus.

0:55:53 > 0:55:55And Fay Ripley faces her food heaven or food hell.

0:55:55 > 0:55:57Did she get her food heaven?

0:55:57 > 0:55:59Goat's cheese, double-baked souffle with walnut salad.

0:55:59 > 0:56:03Or her food hell, Vietnamese scallops with papaya salad.

0:56:03 > 0:56:06You can find out what she got at the end of the show.

0:56:06 > 0:56:09Next up, it's Atul Kochhar who is using his spice skills

0:56:09 > 0:56:10on a tasty rack of lamb.

0:56:10 > 0:56:13- Good morning, Mr Atul Kochhar. - Morning, James.

0:56:13 > 0:56:15Now, you're a better cook than you are an actor,

0:56:15 > 0:56:16so what are we cooking?

0:56:16 > 0:56:19- I'm cooking a roast rack of lamb.- Yes.

0:56:19 > 0:56:21Obviously, it's spring, so I wanted to use that.

0:56:21 > 0:56:26I'm marinating that with fennel, black pepper, papaya and all that.

0:56:26 > 0:56:29- So, if I just...- We've got all the different spices. So, this one?

0:56:29 > 0:56:31- Fennel seeds.- Yes.

0:56:31 > 0:56:34Fennel seed powder, red chilli powder, black pepper, garlic,

0:56:34 > 0:56:38nutmeg, chilli, papaya skin I'm going to use for marination.

0:56:38 > 0:56:41- Some mustard paste.- OK.

0:56:41 > 0:56:43Gram flour, chickpea flour.

0:56:43 > 0:56:46Two types of cream, single and double, and a bit of Ricard.

0:56:46 > 0:56:48- This is for your marinade. - My lamb marinade.

0:56:48 > 0:56:51And with that, there's a mango salad, which is raw mango,

0:56:51 > 0:56:56ginger, lime, sugar, cumin and a bit of coriander.

0:56:56 > 0:56:58- I'm going to be busy today, by the looks of things.- You will be.

0:56:58 > 0:57:01- And a sauce to go with it.- And some mint chutney to go with that.

0:57:01 > 0:57:04Mint leaf, yoghurt, onion, lemon juice and green chilli.

0:57:04 > 0:57:07Well, that's taken half your time, so go on. What are we cooking?

0:57:07 > 0:57:09Get it started. So, we've got our rack of lamb here.

0:57:09 > 0:57:10Rack of lamb, I'm just going to...

0:57:10 > 0:57:12I'll get on and do our little mango.

0:57:12 > 0:57:16- Put some gashes in there, so that marinade can seep through.- Yes.

0:57:16 > 0:57:17I'll put that aside.

0:57:18 > 0:57:19Just wash the knife.

0:57:19 > 0:57:22Now, the interesting thing with this marinade, you're using papaya,

0:57:22 > 0:57:25which has got its own enzyme in there.

0:57:25 > 0:57:28- That actually breaks down the tendons of the meat.- That's right.

0:57:28 > 0:57:30- Tenderises it.- That's right, it's a tenderiser.

0:57:30 > 0:57:33And the one thing you want to make sure that when you use this,

0:57:33 > 0:57:36you don't leave it for too long as well.

0:57:36 > 0:57:39Er, the best is to marinate the lamb only for,

0:57:39 > 0:57:40say, about a couple of hours in this.

0:57:40 > 0:57:44- Otherwise, you go for it and there's nothing left?- It will be mushy lamb.

0:57:44 > 0:57:46Mushy lamb, yeah.

0:57:46 > 0:57:48- But it really does tenderise it very well.- It does.

0:57:48 > 0:57:50Now, you're just using the skin as well?

0:57:50 > 0:57:52I'm using only skin because the enzyme, papain,

0:57:52 > 0:57:55- is close to the skin.- Right. - It's not in the flesh.

0:57:55 > 0:57:58The best is to use the raw papaya, if you can.

0:57:58 > 0:58:01But if you can't find it, then just use the skin and it's fine.

0:58:01 > 0:58:06- OK.- Can you...? Perfect, this. Perfect.- This dreaded thing.

0:58:06 > 0:58:08- Thank you very much.- Now, if people can't get green mango,

0:58:08 > 0:58:10just normal mango's all right for this.

0:58:10 > 0:58:12- Normal mango, which is slightly unripe, will do.- Yeah.

0:58:12 > 0:58:14And we'll use some green chilli.

0:58:15 > 0:58:17- OK.- Garlic.

0:58:19 > 0:58:20Right, just...

0:58:20 > 0:58:23But if people can't find best ends, I mean, you could do this

0:58:23 > 0:58:26with different cuts, legs of lamb if people want it for lunch tomorrow.

0:58:26 > 0:58:29Absolutely, you can use shoulder as well. If you can.

0:58:30 > 0:58:34Here we go, so I've got my... Where do people get green mangoes from?

0:58:34 > 0:58:36Asian supermarkets, that kind of stuff?

0:58:36 > 0:58:38These days, even normal supermarkets store it.

0:58:38 > 0:58:40It's not a huge problem.

0:58:40 > 0:58:44I've got some spices, in which I've got black pepper,

0:58:44 > 0:58:47which has got the major flavour in the marinade.

0:58:47 > 0:58:49And all of the fennel seed powder.

0:58:49 > 0:58:51And half of chilli powder I'll use here.

0:58:51 > 0:58:53Now also, the weather's great outside this weekend.

0:58:53 > 0:58:56But this marinade would be perfect for barbecues, wouldn't it?

0:58:56 > 0:58:58It would be perfect for barbecue.

0:58:58 > 0:59:01That's why I use this gram flour because it'll hold on.

0:59:01 > 0:59:04- It will hold the marinade onto the meat.- Right.

0:59:04 > 0:59:06Because you need some kind of binding.

0:59:07 > 0:59:09And...cream.

0:59:09 > 0:59:12Are you influenced much with Indian food over in Maze, or not?

0:59:12 > 0:59:14Not really, I mean, obviously, I love to eat it.

0:59:14 > 0:59:16Such delicious flavours and stuff.

0:59:16 > 0:59:19We tend to use one or two little spices but we don't use

0:59:19 > 0:59:21the whole recipes, if you like.

0:59:22 > 0:59:26- There you go.- So, there's something new to do in Maze.- Exactly!

0:59:26 > 0:59:29- So, a little bit... - The marinade is ready.

0:59:29 > 0:59:32- What I'm going to do is just put in the tray.- OK.

0:59:32 > 0:59:35And pour the marinade over it and leave it marinated,

0:59:35 > 0:59:37at least for two hours.

0:59:39 > 0:59:42- So, basically in the fridge. - In the fridge, please.

0:59:42 > 0:59:44So, this goes straight in there.

0:59:44 > 0:59:47I have to say, it smells fabulous already.

0:59:47 > 0:59:49OK. So, what's next?

0:59:50 > 0:59:52- We have to take that lamb out. - You want me to do that?

0:59:52 > 0:59:54- If you could, please. - Straight into there.

0:59:54 > 0:59:56Saves you washing your hands. And this goes, what?

0:59:56 > 0:59:58- You want it in the oven? - Yes, please.

0:59:58 > 1:00:01In the oven at 200 degrees centigrade for 10-15 minutes,

1:00:01 > 1:00:03depending on how much you like.

1:00:03 > 1:00:05Right, OK. Go straight in there.

1:00:05 > 1:00:08So, you don't need to baste this, nothing. Just goes in dry, as it is.

1:00:08 > 1:00:14It has got cream, James. So, there's a natural fat in there as well.

1:00:14 > 1:00:18OK, we'll leave that there. For you to rest. So, you're toasting off...

1:00:18 > 1:00:19Toasting off the...

1:00:19 > 1:00:22- And for the mint chutney.- OK.

1:00:22 > 1:00:23We've got some mint leaves.

1:00:25 > 1:00:29And I'll just break the chilli, like that. Final...

1:00:29 > 1:00:31Now, apart from Benares, you're keeping busy.

1:00:31 > 1:00:33You're doing all kinds of, The Great British Menu,

1:00:33 > 1:00:36- you can't tell us how you did. - I can't tell you, no.

1:00:36 > 1:00:38But you were competing against Mr Gillies, Stuart Gillies?

1:00:38 > 1:00:40Stuart Gillies, great chef.

1:00:40 > 1:00:43- He's good at the omelettes as well, because he's top.- He's top, yeah.

1:00:43 > 1:00:46Yes, you just happened to be top of the wrong board.

1:00:46 > 1:00:48- THEY LAUGH - I think so.

1:00:48 > 1:00:49But you're busy doing...

1:00:49 > 1:00:52I mean, you've got a restaurant in Le Touessrok, isn't it?

1:00:52 > 1:00:54- Mauritius.- Yes, I've got a restaurant in Le Touessrok.

1:00:54 > 1:00:57- It's a one and only hotel.- Yeah.

1:00:57 > 1:01:00It's a beautiful restaurant, it's a fine dining place.

1:01:00 > 1:01:03Just started looking after it recently.

1:01:03 > 1:01:05And what else have you got planned?

1:01:05 > 1:01:08I'm writing, busy writing books, James, at the moment.

1:01:08 > 1:01:10I've got two books coming out next year.

1:01:10 > 1:01:13And you've got a restaurant in Dublin, is that right as well?

1:01:13 > 1:01:16- Dublin restaurant comes up this summer, it's almost ready.- Right.

1:01:16 > 1:01:18I've done the menu for that.

1:01:18 > 1:01:22- Trained the staff, so I'll just have to launch it now.- Busy, busy boy.

1:01:22 > 1:01:24There you go. Right, so I'm making the dressing here.

1:01:24 > 1:01:27Explain to us what's in this dressing? Little bit of ginger.

1:01:27 > 1:01:30A bit of ginger, mango, watercress.

1:01:32 > 1:01:35- Olive oil.- Lime?- And...

1:01:35 > 1:01:37- ..cumin.- Cumin.- Toasted cumin.

1:01:37 > 1:01:40- You want some lime in there? - Yes, please.- Sugar?- Sugar, salt.

1:01:40 > 1:01:43And a bit of olive oil, salt, right.

1:01:43 > 1:01:45I was asking you to remind me because I've forgotten.

1:01:45 > 1:01:47Bit of sugar.

1:01:47 > 1:01:51- There you go. Is that enough? - Looks good.

1:01:51 > 1:01:55- Do you just dress the salad with that?- Yes.- OK, that's that.

1:01:55 > 1:01:59- A little bit of coriander.- Got to get the mint chutney, quickly.

1:01:59 > 1:02:03So, mint chutney. Lot of people think chutneys, you cook them out.

1:02:03 > 1:02:07- Yours is slightly different. - It's just raw chutney.

1:02:07 > 1:02:08- Yes.- It's with...

1:02:09 > 1:02:11..mint. Salt.

1:02:11 > 1:02:15- A pinch of salt as well, please. - Yep.- And yoghurt.

1:02:15 > 1:02:17That'll hold the chutney together

1:02:17 > 1:02:19and the rawness of the onion will be toned down.

1:02:19 > 1:02:21Now, I know you do it another way.

1:02:21 > 1:02:23- You blanch the mint sometimes as well?- Yes.

1:02:23 > 1:02:24Why do you do that?

1:02:24 > 1:02:30If you want to keep the chutney for a longer time,

1:02:30 > 1:02:31then you can blanch it.

1:02:31 > 1:02:33But if you're just using it immediately,

1:02:33 > 1:02:34then you really don't need to.

1:02:34 > 1:02:38- So, blanching gives you the green colour.- That's right.

1:02:38 > 1:02:40OK, slightly pink.

1:02:41 > 1:02:44There we go. And the red onion's quite important because presumably,

1:02:44 > 1:02:47it's quite mild, milder than normal white onion, is it?

1:02:47 > 1:02:49- Or just for the colour. - Red onion is more salady.

1:02:49 > 1:02:51So, that's why I like to use them.

1:02:51 > 1:02:53OK.

1:02:53 > 1:02:55It's beautiful. I love this lamb.

1:02:55 > 1:02:58OK, so you're a big fan of different types of food.

1:02:58 > 1:03:00You like your Indian and that kind of food?

1:03:00 > 1:03:04- Yeah, definitely, definitely. And is that English lamb?- It is, always.

1:03:04 > 1:03:06Good, because I live on a sheep's farm, I think it's

1:03:06 > 1:03:09a good idea for me to ask!

1:03:09 > 1:03:12- There you go.- Oh, sorry, we forgot to tell you. It's goat, actually.

1:03:12 > 1:03:14THEY LAUGH

1:03:14 > 1:03:16No, goat meat is fine. It's just the cheese.

1:03:16 > 1:03:19- By-product of goat is bad. - Right, there we go.

1:03:19 > 1:03:21So, little bit of that in the centre.

1:03:23 > 1:03:26Have to say, it smells delicious. That cumin flavour in there.

1:03:26 > 1:03:29- Just beautiful.- Some chutney.- Atul, can I ask you something?- Sure.

1:03:29 > 1:03:32Could you barbecue that lamb? Could you chuck it on the barbie?

1:03:32 > 1:03:34You can, absolutely. Beautiful.

1:03:34 > 1:03:37You can take it off the bone and just use all the whole loin,

1:03:37 > 1:03:39- couldn't you?- You could, really.

1:03:39 > 1:03:41Just get the butcher to take it off the bone for you

1:03:41 > 1:03:43and use the whole loin and it'll barbecue in about

1:03:43 > 1:03:45six or eight minutes on the barbecue? Lovely.

1:03:45 > 1:03:47So, Atul, remind us of that dish again?

1:03:47 > 1:03:50It's a roast rack of lamb marinated in fennel.

1:03:50 > 1:03:54- Beautiful mint chutney and mango and watercress salad.- Easy as that.

1:04:00 > 1:04:05Here we go. Like we said, you can do this on your barbecue for tomorrow.

1:04:05 > 1:04:09- You get to try again! Look at this. - All good, all good. Ooh!

1:04:09 > 1:04:11- It's all good till we get to the end.- Have I taken yours?

1:04:11 > 1:04:13- Yeah, no. It's very good.- Dive in.

1:04:13 > 1:04:16No, I'm convinced they're going to choose the lovely pudding.

1:04:16 > 1:04:17I'm convinced.

1:04:17 > 1:04:20But that marinade, will it work with the different types of...?

1:04:20 > 1:04:23Obviously different types of meat. Things like chicken and beef.

1:04:23 > 1:04:26- Chicken and beef would be fantastic. - What about fish with that?

1:04:26 > 1:04:28- You can remove the papaya.- Yes.

1:04:28 > 1:04:30But rest of the marinade can be used on fish,

1:04:30 > 1:04:32something like salmon or sea trout.

1:04:32 > 1:04:33Or even halibut.

1:04:33 > 1:04:35It's so beautifully delicate.

1:04:35 > 1:04:39You get the lamb flavour and the marinade and everything.

1:04:39 > 1:04:41That's all you get. THEY LAUGH

1:04:41 > 1:04:43Hey! That's a bit unfair.

1:04:43 > 1:04:45I'm so sitting in the wrong seat.

1:04:45 > 1:04:47You can nick it back afterwards, don't worry.

1:04:47 > 1:04:50But a lot of people look at that and think the salad's quite dry

1:04:50 > 1:04:52and everything else, but it does really work with that.

1:04:52 > 1:04:54Yeah, because marinade is actually quite rich.

1:04:54 > 1:04:56There's two types of cream, single and double.

1:04:56 > 1:04:58And it keeps the lamb moist and juicy.

1:04:58 > 1:05:01And you don't want to overcook the lamb also.

1:05:01 > 1:05:02You want to keep it juicy.

1:05:02 > 1:05:05- So, salad just gives it crunch, which you need.- Yeah.

1:05:05 > 1:05:07- You tried any yet?- Sorry.

1:05:07 > 1:05:10THEY TALK OVER EACH OTHER

1:05:10 > 1:05:13- That's a winner.- You should just have a conveyor belt going around.

1:05:13 > 1:05:16- The smell of it's fantastic. - Beautiful.

1:05:16 > 1:05:18I think that's the great thing with Indian flavours.

1:05:18 > 1:05:21So many different types of spices and all different kinds of mixes.

1:05:21 > 1:05:23What do you reckon to that?

1:05:23 > 1:05:25- Mm, absolutely delicious. Gorgeous.- Delicious.

1:05:29 > 1:05:31That's a great recipe for the barbecue.

1:05:31 > 1:05:33So, if the weather's good, give it a go.

1:05:33 > 1:05:35Now, it's Omelette Challenge time and this week, the formidable

1:05:35 > 1:05:39Francesco Mazzei takes on the amazing Marcus Wareing.

1:05:39 > 1:05:40Right, lets get down to business.

1:05:40 > 1:05:43All the chefs that come on the show battle it out against the clock

1:05:43 > 1:05:45and each other to test how fast they can make

1:05:45 > 1:05:47a simple three-egg omelette. That's all we ask them to do.

1:05:47 > 1:05:52Francesco, you're way back, 30, 20 odd seconds there. 20 seconds there.

1:05:52 > 1:05:55Just in front of you there is Marcus, 21.8.

1:05:55 > 1:05:58That's not that far back! We've got all of this behind us.

1:05:58 > 1:06:02- Not bad, is it? Come on, James. - It is now. There you go.

1:06:02 > 1:06:03Give him some hassle!

1:06:03 > 1:06:06Right, you can choose from the previous front of view.

1:06:06 > 1:06:09- We caught Raymond Blanc now? - No, exactly.

1:06:09 > 1:06:11- That says 1 hour 30 for this. - Wow!

1:06:11 > 1:06:13He was still doing it when Football Focus was on.

1:06:13 > 1:06:16- Right, you ready?- Yes.- Three-egg omelette cooked as fast as you can.

1:06:16 > 1:06:18Are you ready? Three, two, one, go!

1:06:22 > 1:06:24- You actually practiced this? - No.- No.

1:06:24 > 1:06:25Look how relaxed I am.

1:06:27 > 1:06:28This is the secret.

1:06:30 > 1:06:33- Is this in the style of Romana? - Yeah, Romana style.- Romana!

1:06:33 > 1:06:36Going to put some garlic later on as well.

1:06:36 > 1:06:38Quick, make sure it's cooked.

1:06:38 > 1:06:40Pretty good. You've got one omelette there.

1:06:41 > 1:06:44This is the first time I've actually had anything to eat.

1:06:47 > 1:06:49Nah, nah, nah!

1:06:49 > 1:06:51- Did you bring your truffle? - Yeah, black truffle.

1:06:51 > 1:06:53That's what we do, yes.

1:06:53 > 1:06:55Chef who takes his time. GONG RINGS

1:06:55 > 1:06:57There you go.

1:06:57 > 1:06:58Right, let's have a look at this.

1:07:03 > 1:07:06- Bit of butter to keep it moist. - Yeah, I like...!

1:07:06 > 1:07:09That's one point, there you go. Right. Over here.

1:07:10 > 1:07:13- Was it worth the wait? - Yeah, put salt and pepper.

1:07:13 > 1:07:15No. Anyway...

1:07:16 > 1:07:18Right.

1:07:18 > 1:07:22- Francesco. Do you think you beat your time?- No.- No, you didn't.

1:07:22 > 1:07:2436 seconds.

1:07:24 > 1:07:25- Marcus?- Yes.

1:07:29 > 1:07:31Do you think you're quicker?

1:07:31 > 1:07:33They say these boys are not competitive.

1:07:33 > 1:07:36It's such a long time, actually. But, yes, I am competitive.

1:07:36 > 1:07:37You were quicker.

1:07:37 > 1:07:40- You were quicker. Take that and put that back on your fridge.- OK.

1:07:40 > 1:07:42In your restaurant.

1:07:42 > 1:07:44Are you in your top 10? Look at him!

1:07:44 > 1:07:47- Saying they're not competitive, look at his face!- It better be.

1:07:47 > 1:07:49- You're not in the top 10.- Oh!

1:07:49 > 1:07:52There you go, just moved up.

1:07:52 > 1:07:542 points there, 20.8.

1:07:58 > 1:08:01Exactly a second knocked off by Marcus there.

1:08:01 > 1:08:04Francesco didn't quite do so well.

1:08:04 > 1:08:07Up next, it's Alexis Gauthier with a great tip for how to remove

1:08:07 > 1:08:09the bones from chicken wings.

1:08:09 > 1:08:11Welcome to the show, Alexis. Your first time on the show.

1:08:11 > 1:08:14- Yes, absolutely.- So, on the menu is what? Something...

1:08:14 > 1:08:17- Yes, something nice and very refined, a little bit French.- OK.

1:08:17 > 1:08:22Stuffed chicken wings, stuffed with confit tomatoes,

1:08:22 > 1:08:26with Parmesan, ricotta, plenty of chervil.

1:08:26 > 1:08:29And some broad beans to go with the garnish but we want these guys

1:08:29 > 1:08:31- to do the broad beans.- Yes, think they can do that. Can you do that?

1:08:31 > 1:08:34- You don't get a free dinner, you see?- What am I doing?

1:08:34 > 1:08:36Broad beans, please. There you go.

1:08:36 > 1:08:39And we need the two skins out, OK?

1:08:39 > 1:08:41- The...- Yes! Thank you.

1:08:41 > 1:08:44- We'll put them in.- So, we're going to put it in again.

1:08:44 > 1:08:45That's the one we're going to prepare?

1:08:45 > 1:08:49- You're going to understand. You do roughly chopped.- I will do that.

1:08:49 > 1:08:52Tomatoes, chervil, and I start with my chicken wings.

1:08:52 > 1:08:54So, very simple. OK, chicken wings.

1:08:54 > 1:08:58- That's not a part we give to our staff.- Right!

1:08:58 > 1:09:01We keep it for customers.

1:09:01 > 1:09:03But you actually remove the bone out by doing this, don't you?

1:09:03 > 1:09:07Exactly, look. I've just removed, I've cut on both sides.

1:09:07 > 1:09:13Then very nicely, it's so simple. I just pull out a beautiful bit of...

1:09:13 > 1:09:14Bones out the middle.

1:09:14 > 1:09:17- And of course, that bone gives you a pocket for the stuffing.- Absolutely.

1:09:17 > 1:09:19And it becomes like a little pocket.

1:09:19 > 1:09:22Like a little ravioli where I have to put my stuffing in.

1:09:22 > 1:09:26- So, I...- Now, knowing a little bit about you, classically trained?- Yes.

1:09:26 > 1:09:29- Very classically trained.- Yes, a bit too classically trained sometimes.

1:09:29 > 1:09:31- That's what I think.- Too classic!

1:09:31 > 1:09:33The ultimate chef has got to be Mr Ducasse in Monaco.

1:09:33 > 1:09:36You were working there for quite a number of years?

1:09:36 > 1:09:39I spent many years trying to understand what French food

1:09:39 > 1:09:40- was all about.- Right.

1:09:40 > 1:09:43Until I decided I'm going to do it for myself.

1:09:43 > 1:09:45And I came to London.

1:09:45 > 1:09:48And discovered the different kind of restaurant

1:09:48 > 1:09:51we didn't have in France, like Indian restaurants.

1:09:51 > 1:09:54And by the time I was in France, I never had Indian food in my life.

1:09:54 > 1:09:58It is true to an extent about France even now. There isn't...

1:09:58 > 1:10:01There isn't the selection of different types of cuisine

1:10:01 > 1:10:03that you've got in Paris that you have in London.

1:10:03 > 1:10:04London's kind of unique,

1:10:04 > 1:10:08like America and a bit like Australia, in a way.

1:10:08 > 1:10:12Yes, I mean, in France, they are a bit too French sometimes,

1:10:12 > 1:10:14I've got to say. So, that's probably the problem.

1:10:14 > 1:10:18So, who would you say is the most progressive restaurant scene?

1:10:18 > 1:10:19The UK or France.

1:10:19 > 1:10:22Oh, definitely the UK because I live in London.

1:10:22 > 1:10:24- Atta boy! - You wouldn't have said that.

1:10:24 > 1:10:28Literally 20 years ago, we wouldn't be, you wouldn't be saying that now.

1:10:28 > 1:10:31- No, that's true. - It is incredible what has happened.

1:10:31 > 1:10:34I'll be guillotined if I'd been saying that 20 years ago.

1:10:34 > 1:10:36To start with.

1:10:36 > 1:10:39People like James Martin have changed the British food scene.

1:10:39 > 1:10:43We haven't, they just know now to poach an egg. That's all there is.

1:10:43 > 1:10:46- OK, so I'm doing the jus. - There we go.

1:10:46 > 1:10:49- Thanks for that, James. - Right, I've got the ricotta,

1:10:49 > 1:10:52touch of garlic, the sun-blushed tomatoes.

1:10:52 > 1:10:56- Yes, and if you can just add the chervil.- Yes.

1:10:56 > 1:10:58So, the idea of this dish,

1:10:58 > 1:11:01it has to be very nice and fresh and it's very now.

1:11:02 > 1:11:07- It's a lot of vegetables and a little bit of meat.- Right.

1:11:07 > 1:11:09Now, you're making the sauce to go with this.

1:11:09 > 1:11:14So, I'm making a classical French jus. Which is the...

1:11:14 > 1:11:17- What's it called?- It's a chicken jus.- Chicken jus.

1:11:17 > 1:11:21Jus, jus for juice. So, it's like, we caramelise...

1:11:21 > 1:11:23- My mother's watching, so that's gravy.- Yeah!

1:11:25 > 1:11:28So, we've got the olive oil in here, you've got the garlic,

1:11:28 > 1:11:29the sun-blushed tomatoes.

1:11:29 > 1:11:32- You can put one egg, the smallest you can find.- One egg, OK.

1:11:32 > 1:11:34One egg and you put plenty of salt and pepper

1:11:34 > 1:11:36and olive oil and Parmesan.

1:11:36 > 1:11:40- OK.- Got that. Parmesan cheese. - Quickly, quickly, quickly.

1:11:40 > 1:11:43- I'm doing it, Chef, I'm doing it. - Thank you.- There you go.

1:11:43 > 1:11:45You've got seasoning in there. I've seasoned it up.

1:11:45 > 1:11:49OK, you can start the potato, please. I need to get on with this.

1:11:49 > 1:11:53- Done.- I can't believe what you've got us doing over here.

1:11:53 > 1:11:55- Are you doing it well?- Do the viewers know what we are doing?

1:11:55 > 1:11:57I've got no nails, this is awful.

1:11:57 > 1:12:02We are peeling broad beans, before they are cooked,

1:12:02 > 1:12:05and then we are splitting them in half. This is what you want, Alexis?

1:12:05 > 1:12:08Yeah, that's what I want, yes. Let me just put a little bit of butter.

1:12:08 > 1:12:13- This is just for us to eat, we're not going to use them. - I can't believe this.

1:12:13 > 1:12:16I haven't been splitting them in half!

1:12:16 > 1:12:17I didn't know that was part of the process.

1:12:17 > 1:12:20- Right, you're going to do this with a little gnocchi.- Yep.

1:12:20 > 1:12:26- So, tell us about the place where you've got now.- Yes, Gauthier Soho.

1:12:26 > 1:12:29It's a lovely French restaurant in Central London,

1:12:29 > 1:12:30with a Michelin star.

1:12:30 > 1:12:35And this is where you can have those little delicacies,

1:12:35 > 1:12:37you know, these little French delicacies.

1:12:37 > 1:12:40So, have you changed your cooking style since you were over here?

1:12:40 > 1:12:42You've adapted it slightly, or what?

1:12:42 > 1:12:46I haven't adapted, but I've changed it, I'm a lot more open-minded

1:12:46 > 1:12:48in terms of ingredients. Obviously.

1:12:48 > 1:12:50And I use mainly British ingredients.

1:12:50 > 1:12:56Like, we use a lot of asparagus at the moment, a lot of broad beans.

1:12:56 > 1:13:01And it's exciting because I believe only ingredients that are near us

1:13:01 > 1:13:05are good. OK. So, look at this.

1:13:05 > 1:13:07A little pocket of clingfilm, put my chicken in it.

1:13:07 > 1:13:10I'm just going to twist them, OK.

1:13:10 > 1:13:12And this is a bit like if I was cooking sous-vide.

1:13:12 > 1:13:15- Do you want a bit of water in here, Chef?- Yes, please.

1:13:17 > 1:13:20- A bit more?- A bit more. Thank you very much.

1:13:20 > 1:13:25You see, a nice brown jus? Then this is the one I put in earlier on.

1:13:25 > 1:13:28- OK.- OK.- So, now the gnocchi. Have you mashed the potatoes?

1:13:28 > 1:13:31Yeah, I've done that. That's only had four and a half minutes, so it

1:13:31 > 1:13:35needs a little bit longer. So you're going to do your gnocchi.

1:13:35 > 1:13:38Yes. So, the potato, obviously salt.

1:13:40 > 1:13:43- A bit of cornflour we use. - Cornflour?

1:13:43 > 1:13:46Now, normally you would use flour. One egg yolk.

1:13:46 > 1:13:48- A little bit more, actually. - You want an egg white as well?

1:13:48 > 1:13:50Yeah, a little bit. Oops. Sorry.

1:13:50 > 1:13:53That's only protein, we call that.

1:13:53 > 1:13:57It's nice when it's crunchy. OK. And then, I mix

1:13:57 > 1:13:59this together. OK?

1:13:59 > 1:14:02- I'll whisk that up slightly. - That's very important.

1:14:02 > 1:14:04If you can add just a touch.

1:14:06 > 1:14:11Thank you very much. OK, so, we've got the potato here. Perfect.

1:14:11 > 1:14:12Nice texture.

1:14:14 > 1:14:19OK. If you can add a little bit of cornflour. Just a touch.

1:14:19 > 1:14:21Stop. Thank you. OK.

1:14:21 > 1:14:24Normally, of course, you'd use flour for this, normally.

1:14:24 > 1:14:26Well, cornflour is a lot lighter,

1:14:26 > 1:14:29and it doesn't make the gnocchi taste like a basketball, you see?

1:14:29 > 1:14:31Right.

1:14:31 > 1:14:35It's nice and soft, so you see, you've got a perfect texture. OK.

1:14:35 > 1:14:38OK. Are you going to use a little flour?

1:14:38 > 1:14:43Yeah, we're just going to roll it a little bit. Make some little...

1:14:43 > 1:14:47- How many beans do you need?- We need 20 per person.- More than that.

1:14:48 > 1:14:49Life is too short.

1:14:49 > 1:14:51LAUGHTER

1:14:51 > 1:14:53But this is so relaxing, you know, to do the broad beans.

1:14:53 > 1:14:57- I can do the whole Zen thing while I'm doing this.- OK, that's ready.

1:14:57 > 1:14:59- That's ready. I'm going to take that out.- Yes, please. OK.

1:14:59 > 1:15:03So, I've done the little balls of gnocchi.

1:15:03 > 1:15:08Try to make them as kind of similar kind of size. Voila.

1:15:08 > 1:15:13- Thank you very much.- I'll get that hot.- Is that hot?- It is hot.

1:15:13 > 1:15:16- Shall I believe him? He said it's hot.- It is hot!- OK, good.

1:15:16 > 1:15:22A little bit of...in here. One, two, three lovely gnocchi.

1:15:22 > 1:15:23So you did it the other way?

1:15:23 > 1:15:27Yeah, I think I was taught by a left-hand person, so... Hop!

1:15:27 > 1:15:28It's like that.

1:15:29 > 1:15:32It's very light. Very light.

1:15:32 > 1:15:35But the texture of the potato needs to be exact for that?

1:15:35 > 1:15:36It has to be very soft.

1:15:36 > 1:15:39And actually, those baking potatoes you find in the UK

1:15:39 > 1:15:43are perfect for that. They're not too tight, they are just perfect.

1:15:43 > 1:15:47- Pans on there. That's on. - A little bit of olive oil.

1:15:47 > 1:15:50So what I'm going to do is, I've got my chicken here,

1:15:50 > 1:15:53which is... I'm going to open it, push it here.

1:15:53 > 1:15:59So, you see, it all come out nicely. Some little cushions of chicken.

1:16:00 > 1:16:02OK.

1:16:02 > 1:16:04They're going to need a little bit longer than this.

1:16:04 > 1:16:09- There you go. I'll move that over there.- Thank you very much. OK.

1:16:09 > 1:16:11I need more butter. Thank you very much.

1:16:11 > 1:16:14So, what I do, I add butter here.

1:16:14 > 1:16:16- We've got plenty in this studio, don't worry about that.- Oh!

1:16:16 > 1:16:19I need to put my gnocchi in.

1:16:19 > 1:16:22Yes, sorry. OK, off you go. Sorry.

1:16:22 > 1:16:27I'm not very good, you know, working with people. I usually do it myself.

1:16:27 > 1:16:31- OK.- Are you going to use the broad beans or not?- Sorry?

1:16:31 > 1:16:35I mean, why were we doing these beans?

1:16:35 > 1:16:37You just take them home to your staff.

1:16:37 > 1:16:40I'm going to make a nice dish with chicken wings.

1:16:40 > 1:16:44- We make soup...- You make soup with those?- Yes, we don't throw anything away.

1:16:44 > 1:16:47- And you give it to the customers? - The soup, of course.

1:16:47 > 1:16:48Right, you've got one minute left.

1:16:48 > 1:16:53- So, the gnocchi, basically, just wants to lift to the surface? - Yes, the moment is up.

1:16:53 > 1:16:55It's the moment we are going to actually remove them,

1:16:55 > 1:16:57because they are very fragile.

1:16:57 > 1:16:59We didn't put a lot of flour, we didn't put a lot of egg,

1:16:59 > 1:17:03so they're very, very...

1:17:03 > 1:17:06Voila, look. This is perfect. And then I just...

1:17:06 > 1:17:07SIZZLING

1:17:07 > 1:17:09Butter. Whoa.

1:17:10 > 1:17:11I hate that.

1:17:13 > 1:17:15Hop!

1:17:18 > 1:17:23- Voila.- There we go. - Two little gnocchi. Thank you.

1:17:23 > 1:17:26- I need some fresh thyme as well. - Right, fresh thyme.

1:17:26 > 1:17:31- Yes, thank you very much indeed. - A little bit?- Yes. OK.

1:17:31 > 1:17:34So, I caramelised lightly the gnocchi...

1:17:34 > 1:17:38in this lovely brown butter. That tastes like chicken, obviously.

1:17:38 > 1:17:39Plus the stuffing.

1:17:41 > 1:17:44OK. I've got my jus ready here.

1:17:44 > 1:17:47- Right, I'm ready to plate when you are.- Yes.

1:17:47 > 1:17:50I'm going to start with the potato gnocchi.

1:17:58 > 1:18:00You see, this is the kind of food I love.

1:18:00 > 1:18:03A lot of... Not a lot of meat. A lot of stuffing.

1:18:05 > 1:18:09Cos you're doing a new book on... based on vegetables, aren't you?

1:18:09 > 1:18:12Absolutely, it's going to be called the Vegetronic and it's out

1:18:12 > 1:18:16beginning of next year. I put a little bit on that.

1:18:16 > 1:18:19It's all about being flexitarian rather than being...

1:18:19 > 1:18:22- Put the beans in there? - Yeah, yes, please.

1:18:23 > 1:18:30- So we just toss the broad beans. Fresh thyme.- Fresh thyme.- Yeah.

1:18:32 > 1:18:34- There you go.- Thank you very much.

1:18:34 > 1:18:37OK, so you see the broad beans very lightly tossed.

1:18:37 > 1:18:41We don't want to do anything else with them.

1:18:41 > 1:18:44No need to blanch them, no need to boil them, no need to do anything.

1:18:44 > 1:18:48- Just like that. The real stuff. - I'll put that round as well.

1:18:48 > 1:18:49Thank you very much.

1:18:51 > 1:18:55- A few bits of this chervil as well.- A hot towel and the... No.

1:18:56 > 1:18:58- And here we are. - So tell us what that is again.

1:18:58 > 1:19:01That's the chicken wing stuffed with confit tomatoes,

1:19:01 > 1:19:04- served with potato gnocchi and broad beans.- Have a go at that tomorrow.

1:19:04 > 1:19:06OMELETTE CHALLENGE MUSIC PLAYS

1:19:06 > 1:19:08- They cued the wrong music.- Oh, OK.

1:19:08 > 1:19:12That's the stuffed chicken wing with potato gnocchi and sauteed

1:19:12 > 1:19:14broad beans with thyme.

1:19:15 > 1:19:19- We've got a problem here. - CORRECT MUSIC PLAYS

1:19:19 > 1:19:23- We've got there. There you go. - Yes.- There you go.

1:19:23 > 1:19:25It's all those chocolate Easter eggs, you see,

1:19:25 > 1:19:29- in the sound department. That's what it is.- So, as we say, bon appetit.

1:19:29 > 1:19:32Bon appetit and then gnocchi is very, very simple. Dive into that.

1:19:32 > 1:19:37- That looks fantastic.- Oh, thank you very much.- That's really nice.

1:19:37 > 1:19:39And I've played a big part in it by doing the broad beans

1:19:39 > 1:19:41so I'm really proud of myself.

1:19:44 > 1:19:47Good work by the sound department there at the end.

1:19:47 > 1:19:49It's all right, boys, nobody noticed, it's all good.

1:19:49 > 1:19:52Now, when Fay Ripley came into the studio to face her food heaven

1:19:52 > 1:19:55or food hell, she was game for goat's cheese but hoping not

1:19:55 > 1:19:59to get stuck with scallops. Let's find out what she got.

1:19:59 > 1:20:01Right, it's time to find out whether Fay will be facing food heaven

1:20:01 > 1:20:04or food hell. Everyone in the studio has made their minds up.

1:20:04 > 1:20:07As if you didn't know the result by now but food heaven would be

1:20:07 > 1:20:10- or could be...? - Could be my goat's cheese.

1:20:10 > 1:20:12- Alternatively, it could be...? - The scallops.

1:20:12 > 1:20:15- Funnily enough, it is scallops. Yes, exactly.- Who knew(?)

1:20:15 > 1:20:18With only two of you actually choosing scallops.

1:20:18 > 1:20:22- I think, Kevin, you changed your mind, didn't you?- I did, yeah, well, I felt sorry for you so...

1:20:22 > 1:20:24- Thanks.- I went for the scallops.

1:20:24 > 1:20:26You went for the scallops. There you go.

1:20:26 > 1:20:27Helen went for the goat's cheese.

1:20:27 > 1:20:29What we need to do with the scallops first of all, now,

1:20:29 > 1:20:32run through this dish. This is a Vietnamese salad.

1:20:32 > 1:20:34So we've got our scallops. These are hand-dived scallops.

1:20:34 > 1:20:36We've got a papaya, we've got pomelo melon,

1:20:36 > 1:20:38which you can buy in the supermarket now.

1:20:38 > 1:20:41That's where this came from. And we've got a mixture for our dressing.

1:20:41 > 1:20:43I'll get onto our dressing in a bit.

1:20:43 > 1:20:47I need you to prepare our pomelo melon and a nice papaya there.

1:20:47 > 1:20:51By peeling it. What I'm going to do first of all is show you how to open a scallop.

1:20:51 > 1:20:53There's a rounded side to a scallop, there's a flat side.

1:20:53 > 1:20:55Makes a lovely ashtray.

1:20:55 > 1:20:57Makes a great ashtray but what you need to do is take just

1:20:57 > 1:20:59- a table knife, not a chef's knife. - Yeah.

1:20:59 > 1:21:02Table knife, and run your knife along the flat edge first of all.

1:21:02 > 1:21:05- And it opens up the scallop like that.- Oh, look at that.

1:21:05 > 1:21:09You're using the knife again just to loosen it

1:21:09 > 1:21:11from the bottom of the shell.

1:21:11 > 1:21:13Pass it over to the boys and get someone else to do this bit

1:21:13 > 1:21:15and clean at all up for you. That's that one done.

1:21:15 > 1:21:19- Can you buy them ready, done? - You can buy them ready, done.

1:21:19 > 1:21:21Which is fine but most important thing is you must buy them

1:21:21 > 1:21:23fresh and not frozen because they absorb...

1:21:23 > 1:21:26- They're like a sponge, they absorb all the water.- Oh, right.

1:21:26 > 1:21:29This is for our dressing and our salad. This is rice.

1:21:29 > 1:21:32Just plain, uncooked rice which we toast off first of all.

1:21:32 > 1:21:35This is where you get a really nice nutty crunchiness to the salad.

1:21:35 > 1:21:38And over here I've got some... This is for our dressing.

1:21:38 > 1:21:41Got some palm sugar, which is made by reducing the sap of

1:21:41 > 1:21:45several different types of palm trees and we've got the sugar here.

1:21:45 > 1:21:48Got some ginger, garlic, a little bit of chilli and some lime.

1:21:48 > 1:21:50There we go.

1:21:50 > 1:21:54And I'm going to just literally just peel the ginger like that.

1:21:54 > 1:21:59- If you can watch the rice. Give it a quick shake.- Oh, yeah.- Shake it up.

1:21:59 > 1:22:02- Like that.- Lovely. - How we're doing, boys?

1:22:02 > 1:22:03Going to see that pomelo melon really nice.

1:22:03 > 1:22:06We can actually segment them but I want you to chop up

1:22:06 > 1:22:07the flesh for that one as well.

1:22:07 > 1:22:09That can go into a julienne with this papaya.

1:22:09 > 1:22:11It's not like the standard papaya,

1:22:11 > 1:22:14- this is Asian papaya which we've got there.- It looks like grapefruit.

1:22:14 > 1:22:16It's very similar to sort of... Yeah.

1:22:16 > 1:22:18It's really nice, it's just really different.

1:22:18 > 1:22:20So the scallops, which we've got there.

1:22:20 > 1:22:23Now, the best scallops of course come from all around the UK

1:22:23 > 1:22:26but the best ones, I think, come from the west coast of Scotland.

1:22:26 > 1:22:30One interesting thing was, they were talking about hand-dived scallops,

1:22:30 > 1:22:33I was up there literally last year and I saw a diver go out.

1:22:33 > 1:22:35I actually interviewed him and he looked like the Man From Atlantis.

1:22:35 > 1:22:40Webbed feet, webbed hands, full regalia, goggles, tank,

1:22:40 > 1:22:43three tanks, as if he was going out for a fortnight.

1:22:43 > 1:22:45And he walked out with the flippers on like that and,

1:22:45 > 1:22:48I ain't kidding you, it was about three foot out, he stuck his

1:22:48 > 1:22:51head into the water, lifted the scallop up and picked one.

1:22:51 > 1:22:53That was it. I didn't realise they were actually...

1:22:53 > 1:22:55- He'd either put it there or he was doing it for a laugh.- Is that done?

1:22:55 > 1:22:57That's done.

1:22:57 > 1:22:59So, literally, all you do is brown this rice, you see.

1:22:59 > 1:23:03Into your pestle and mortar and then give this a quick mix.

1:23:04 > 1:23:07- How are we doing on the scallops, Kevin?- Done there.- There you go.

1:23:07 > 1:23:09Right, you just pound this rice,

1:23:09 > 1:23:13that's the thing with this one. Just going to really mix that.

1:23:14 > 1:23:17If you can put the scallops on a plate that would be great.

1:23:19 > 1:23:21Really grind that up. There you go.

1:23:21 > 1:23:26And take this and place it onto your board.

1:23:26 > 1:23:29Then we take the ginger,

1:23:29 > 1:23:34the garlic, give it a good whack there. There we go.

1:23:34 > 1:23:36A pinch of salt. And then give this a quick mix.

1:23:36 > 1:23:39So I'm going to season up our scallops.

1:23:41 > 1:23:44A little bit of salt, some oil and some black pepper.

1:23:45 > 1:23:50A tiny bit, there you go. We season the scallops up.

1:23:50 > 1:23:53A little bit of oil on there and they're going to go straight

1:23:53 > 1:23:54into a really hot pan.

1:23:54 > 1:23:57Firing, firing hot. They going to go in there.

1:23:57 > 1:24:00We leave the scallops alone. Don't turn them around, don't touch them.

1:24:00 > 1:24:03Just leave them as they are. Quick wash of the hands.

1:24:03 > 1:24:06And then we can finish off our dressing which we've got in here.

1:24:06 > 1:24:07We can lose that, guys.

1:24:07 > 1:24:11If you can julienne me the spring onions as well, Kevin, please.

1:24:12 > 1:24:19Give this a quick mix up like that. Grind it down.

1:24:19 > 1:24:23All this ginger, the garlic, into sort of a paste with the salt.

1:24:25 > 1:24:32There we go. Give it a real pound down. There you go.

1:24:32 > 1:24:35And then once you get to that stage, get your palm sugar,

1:24:35 > 1:24:38which is this, you can buy it from supermarkets nowadays.

1:24:38 > 1:24:43The whole lot goes in there as well. And we can start to grind this down.

1:24:43 > 1:24:46The flavours start to come out of this, especially if you use a pestle and mortar.

1:24:46 > 1:24:52It's much better, I think, to make one of these in a pestle and mortar and to use a blender.

1:24:52 > 1:24:54And why the palm sugar and not normal sugar?

1:24:54 > 1:24:57- Because it's a totally different taste.- Is it?

1:24:57 > 1:24:59Totally, totally different taste, yeah.

1:24:59 > 1:25:02This has almost got a sweetness and a sourness to this dish as well.

1:25:02 > 1:25:07You get the sweetness from the sugar but you're going to get the sourness

1:25:07 > 1:25:08from the fish sauce

1:25:08 > 1:25:13and a little bit of lime that's gone in there as well.

1:25:13 > 1:25:17So, chilli. Chop the whole chilli. The whole lot can go in.

1:25:17 > 1:25:20- How are we doing on the scallops, Fay?- I've no idea.

1:25:20 > 1:25:23It's your speciality. Er, they look great...ish.

1:25:23 > 1:25:26If you can pass me a tablespoon, that would be great.

1:25:26 > 1:25:27- That's on the end there. - Tablespoon.

1:25:27 > 1:25:32Get the lime juice. There you go, a bit more lime juice.

1:25:32 > 1:25:36- Which one do you want then?- A bit of the old fish sauce.- Dessert spoon?

1:25:36 > 1:25:41- Little one.- This little one, right. - Get that over.

1:25:41 > 1:25:46- You've got your scallops. There you go.- So they just need one flip.

1:25:46 > 1:25:50- One flip, that's all they need.- OK. - There you go, give it a quick mix.

1:25:50 > 1:25:53- They do look quite good. - Thank you. We are trying.

1:25:56 > 1:25:58There you go, a quick mix around again.

1:25:58 > 1:26:03Make sure you get all that nice flavour there. There you go.

1:26:03 > 1:26:07So you grind it all up. It's looking good. A quick taste of that.

1:26:09 > 1:26:11Perfect. Lovely.

1:26:11 > 1:26:13Right, our salad, which we got in here,

1:26:13 > 1:26:16there's all these ingredients that we've got.

1:26:16 > 1:26:20Our melon, our papaya, everything's gone in there.

1:26:20 > 1:26:23- Those herbs smell delicious. - That's coriander and mint.

1:26:23 > 1:26:26Do you want to get me the... bit of slate that we got there?

1:26:26 > 1:26:30That would be great. Then you take this rice. Now this is the...

1:26:30 > 1:26:35bit of this rice. I'll take the heat off now. Give this a quick mix.

1:26:35 > 1:26:38So it's a lovely refreshing sort of salad this.

1:26:38 > 1:26:42Do me a bit more of those... Have you got any more? There you go.

1:26:42 > 1:26:45And then you've got this lovely refreshing salad.

1:26:45 > 1:26:48Mix in the dressing really well. Like that.

1:26:49 > 1:26:53And then we can put that into little piles on the plate.

1:26:53 > 1:26:57Look at you with your fancy plate. Wow.

1:26:57 > 1:26:59Well, it's actually a bit off my roof but anyway...

1:27:01 > 1:27:07Chefs are into these bits of slate. It's really nice to serve stuff on.

1:27:08 > 1:27:13A bit of that and then of course you grab your scallop

1:27:13 > 1:27:15which we've cooked.

1:27:16 > 1:27:19These delicious scallops.

1:27:19 > 1:27:21Pop one...

1:27:23 > 1:27:26One on there. One on the top...

1:27:26 > 1:27:27Very pretty.

1:27:27 > 1:27:29And then we've got some of our dressing

1:27:29 > 1:27:31which goes right over the top of each one.

1:27:34 > 1:27:36There you go. And a bit of this.

1:27:38 > 1:27:42Now, I often get asked what this stuff is. I've got no idea.

1:27:42 > 1:27:47- It looks red mustard cress. - Micro greens.- Micro greens.

1:27:47 > 1:27:52- He has no idea either.- It's a cress. - There you go. Dive into that.

1:27:52 > 1:27:54- Tell us what you think of that one. - Looks amazing.

1:27:55 > 1:27:59Well, it's your food hell. Hopefully...it shouldn't be.

1:27:59 > 1:28:02- Let's see. - A bit of this over the top.

1:28:02 > 1:28:05If you can bring over the glasses, guys, please. While she dives in.

1:28:05 > 1:28:08What do you think? SHE COUGHS

1:28:08 > 1:28:10It's really good. Very hot.

1:28:10 > 1:28:13Yeah, it's quite hot. I put a lot of chilli in.

1:28:13 > 1:28:16- Guys, back off with the chilli. - That's proper, that.- But that...

1:28:16 > 1:28:19- That is... I mean, the tastes are amazing.- Yeah.

1:28:19 > 1:28:21Once I get the taste back into sensation in...

1:28:21 > 1:28:24Once you get the feeling back in your mouth.

1:28:24 > 1:28:27- But it's kind of like a cheffy... Cheffy dish. - No, no, no, look, that's lovely.

1:28:27 > 1:28:29Maybe I'd never had them cooked properly before,

1:28:29 > 1:28:31- maybe that's the answer. - There you go.

1:28:35 > 1:28:37Love it when a food hell becomes a food heaven.

1:28:37 > 1:28:39Yet another celebrity converted.

1:28:39 > 1:28:41Well, I'm afraid that's it for this week's Best Bites.

1:28:41 > 1:28:44I hope you've enjoyed taking a look back at some of the delicious

1:28:44 > 1:28:47dishes from the Saturday Kitchen store cupboard. Have a great week.

1:28:47 > 1:28:48I'll see you soon.