21/05/2017 Saturday Kitchen Best Bites

Good morning, there's a seriously tasty menu lined up for you today

so there's only one thing to do, sit back

and enjoy another serving of Saturday Kitchen Best Bites.

Welcome to the show.

Now, you won't want to go anywhere as we've got talented chefs

serving mouthwatering food and a sprinkling of guests too.

Coming up on today's show,

James Martin serves up sultana scones

with black pepper and strawberry jam and clotted cream for Eddie Jordan.

Nathan Outlaw is here with a simple but stunning fish dish,

it's all about the home-made ketchup here as he cooks down

tomatoes, sugar, herbs and tinned sardines

to create a ketchup with impact

and then he serves it as an accompaniment with steamed sea bass.

Atul Kochhar shows us how to spice up a rack of lamb.

The lamb is marinated in a mix of spices

that includes fennel seed, paprika and papaya

and then roasted in the oven.

It's then plated up with a mango salad and mint chutney.

And at the omelette challenge hobs today

we have two culinary heavyweights

as Marcus Wareing and Francesco Mazzei go head-to-head.

And then it's over to Alexis Gauthier

who makes the humble chicken wing into a Michelin star dish.

He stuffs deboned chicken wings with a ricotta and sun-dried tomato mix

and poaches them before panfrying to finish.

He then serves them up with potato gnocchi,

broad beans and a tasty chicken jus.

And, finally, Fay Ripley faces her food heaven or food hell.

Did she get her food heaven - goat's cheese double baked souffle,

with walnut salad,

or her food hell - Vietnamese scallops with papaya salad?

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

But, first, it's over to one of everyone's

favourite Greedy Italians,

it's Gennaro Contaldo with a classic dish

that's served in most coastal regions throughout Italy.

-Welcome back, Gennaro.

-Thank you very much.

-And on the menu, of course, for you, is pasta.

-Pasta.

So, this is kind of...

Well, people looking at this will go it's a little small penne,

but you've got a name for this, haven't you?

-It's tubette, because the little tubes.

-Tubette.

-Tubette.

-OK.

If you make it small, call it tubettini.

Oh, tubettini.

If you shorten them again, you make like cannelloni.

-And so and so and so.

-What?

-Right, OK.

-It's all right, Antonio.

-Just start a complaint.

-OK.

This is fresh pasta you've got in here?

It is fresh pasta. I made it because it is special for you.

-And I'm going to show you also later how to make fresh pasta.

-Yeah.

-Cos you never cook fresh pasta and you never make it.

-Right, OK.

OK, first...

First of the first, what I need for you,

if you can actually, OK, chop those in half.

Remove the seed, do me little squares.

Not too little and...

That's OK, that's...

-Whatever you want to do.

-Ditalini, you want it?

-Ditalini, si.

-Yeah, OK.

-Here I have the tomato, which James is cutting.

-Yeah.

I've some "zaffron",

I've a garlic, chilli, a little drop of wine.

-You have what? Saffron?

-Saffron, is that not how I said?

-"Zafferan."

-"Zafferan."

-"Zafferan," OK.

My sauce with cockles.

-First...

-Yeah.

-..olive oil straight in.

-Abundant olive oil, like Antonio say. Yes!

-Right.

-It's good.

-Now, of course, we've been watching you

on your second series around Italy.

-Do you love it?

-It is great, I have to say.

But where does this series take you, then,

people who haven't watched it before?

Do you stick predominantly with the south or you go all over the place?

Well, we started from Calabria,

which was fantastic to do with the children.

And then we moved on, Liguria, which is right the other side of Italy.

-Yeah.

-The next one we will start at the mountains,

which is Valtellina,

-and then we'll come down to Lazio, near Rome.

-Right.

Antonio loved those.

And it is so fun, it's incredible.

But Rome is fantastic, isn't it?

-They've got a wonderful fish market in Rome.

-It is indeed.

But almost all over Italy has got a fish market.

Do you think so, Antonio? Why you look me with a funny face?

Why...?

Why?

No, because you are funny, that's why.

Thank you very much! OK.

-First of all, a little salt.

-Yeah.

Salt, you always need to put a salt inside a pasta.

-Why?

-Huh? I don't know, you say.

Why?

Because you need to give the pasta the lovely...

Those need to be seasoned.

So the salt goes straight in.

-Inside here you can see I put cockles and mussels.

-Right.

A little drop of wine.

Cover...

for a little bit, shaking and shaking because Antonio does it.

Because this is fresh pasta, it cooks in minutes.

-So about four minutes for that?

-Four minutes.

Yeah, you're all right, it's done.

Now, you use semolina flour for this one, don't you? This...

Durum wheat semolino.

-Semolina.

-Semolina.

Why do you always manage to correct me?

LAUGHTER DROWNS SPEECH

-That should be enough.

-Right.

Mussels done. OK. A little "zaffron."

-Saffron, yep.

-"Zaffron." Ah.

-A little? There's quite a lot there.

-There's quite a lot.

-It's not quite a lot.

-He's saying that it's too much.

Do you want to come here to cook for me?

Considering how expensive it is, Gennaro. A pinch...

Listen, I'm going to put the rest in.

Do you want to come here to cook for me, no?

It's always too much, too little.

-And then a nice bit of wild rocket.

-Yeah.

As well as that, as well as wandering around Italy as well,

cos I know you're backwards and forwards, bits and pieces,

you've got this new idea that, isn't it,

-that you and Jamie are setting up?

-It is indeed.

-It is Food Revolution on the 19 of May.

-Yep.

And where people all over the world have to cook nice food,

the children, everybody's really going to enjoy.

So it's all about eating healthily and everything else, yeah?

It is important. People have to eat healthy.

But Antonio said one thing, very important.

We have to teach the mother and father,

the parents to eat well.

Cos we've seen you, or rather it's coming on,

I don't know if we've seen it yet but I know you actually filmed it.

You filmed an eating contest, didn't you?

Oh, yes. It was gross, actually,

in Rome and they were people that were eating pasta

and the competition was who puts on weight within one hour,

more weight.

Who put on the most amount of weight in one-hour?

Six kilo pasta in one hour.

Tell them about the scale!

Oh, yes, Gennaro, naturally... I ate a little bit

but I eat just a little bit and to check which weight I'd put on,

Gennaro very sweetly put his foot on the scale behind me.

-You know...

-However, however...

-But you have to listen to what I said to him in Italian...

-No, no!

-..in the film.

-I think cut it.

-Yeah. However...

there is justice because nature has a way of getting its own back

on people and tell us about this ant thing that you were doing.

-The what?

-The ants.

-Oh!

Well, Antonio tried to explain. I'm telling...

-Antonio, I'm driving him in a car, in this Cinquecento...

-Yeah.

He never moves, always sits like that.

"Can you get me this? Can you give me the water?"

I have to make sure I have a water cloth all everywhere around me.

And then we was driving along up to Liguria,

there was fig tree and he said, "Oh, Gennaro, I fancy some figs."

So what I actually had to do, get on the wall,

get branch of a tree, get to the side of the car and...

-Lovely.

-He was eating it off the tree?

Then we moved up, there were chestnuts.

"We're going to go on to the chestnuts?"

I said, "OK."

Little Cinquecento was open.

Right on top, he said, "OK, get the chestnuts."

Well, how do you know there were an ants nest on the wall?

And because concentrating, "Give me this,

"give me that," and I start to realise they were everywhere!

So the camera rolling because this is what they want.

So I'm...

Unfortunately I had to remove my trousers...

LAUGHTER

You will see it a little bit.

You know, if Gennaro wouldn't be there, it should be...

All right, so, run through what we've got in here.

-You've added the pasta to this.

-I've inside garlic and chilli.

-Yep.

Then I put the mussels,

a little drop of wine and then I add the saffron inside,

season a little bit.

-And you add some olive oil in there.

-And then I add some olive oil.

Just want a drop and then we adjust a little bit.

-Did you reduce the liquor down?

-Of course I did.

-I wanted the pasta to get the lovely flavour.

-Right.

Lovely Amalfi lemons.

-Gennaro, why did you do that?

-I love it. Er...

Oh, you want a grater.

-Thank you.

-There you go.

Now, the great thing about your food,

it looks great as well so you've been...

-Oh, thank God for that, what you just said.

-Yeah.

But this is part of a little book that you're doing as well

-on photography and food.

-It is in indeed.

We had a fantastic photographer, David, loved us,

which he was on a camera most of everything,

make sure that the food was good,

whenever we turned around, he was there, click, click, click.

What a lovely man. Can I say hello to him?

-You can do.

-I love you, David!

There you go. Well, take a look at that.

And there we have it.

So you can explain the dish, what's this in Italian?

Tubette con cozze e vongole con un pochino di zafferano.

-Did I say it right, Antonio?

-Yes.

-That's what it is.

-Let's see.

-Let's... JAMES LAUGHS

-What you mean, "Let's see"?

-Let's taste.

Now, you made that with fresh pasta.

If people were using the dried pasta at home, like the penne,

the slightly large one, cook it for little bit longer?

-Yes, they could use linguine long pasta as well.

-Yeah.

And they can use also spaghetti as well,

-also if they don't have a short one, they can also use penne.

-Yeah.

-It's very good, Gennaro.

-Thank you very much.

And that's all the liquor from the mussels and the calms

basically created a sauce out of it.

Mussels, it's very important to have them alive,

those are all alive,

they retain a little bit of seawater inside

so when you mix with the garlic and the chilli,

a little drop of wine, they open up.

Once they do open up,

you get a pasta and everything and you cook with the pasta,

you finish the pasta in there which then amalgamates it

-and it gets a lovely coating...

-Enough now, enough now.

A true master at work there.

Now, coming up, James cooks sultana scones

with black pepper and strawberry jam for Eddie Jordan.

But, first, it's over to Rick Stein

who's learning the correct way to eat a scone,

unless, of course, you're from Devon.

I remember in the '70s,

vast trawlers were allowed to come here and hoover up virtually

all the inshore mackerel.

Even at the time I thought, "What a waste,

"beautiful fish turned into fish meal."

Well, they described our way of catching fish

as the Stone Age fishery.

But it's a... Stone Age fisheries are very sustainable

and compared with the way the Scots catch them, relatively inefficient

and I think, you know, why knock it?

If you can earn a living in a relatively inefficient way,

then your stock will last forever.

But if you're going to fish in a very, very, very efficient way

and not control it properly, then you'll overfish the stocks.

I picked up this idea in Italy, actually,

they reckon that if you eat oily fish like mackerel

and herring and then bite into a nice sharp onion...

-Well, that's an interesting one.

-..it works a treat.

-Well, the way I do them, which is dead easy...

-Yeah.

-Absolutely dead simple.

-Yeah.

Boil up some water.

Or get it nearly to boiling, just below boiling,

whack a bit of vinegar in, put the whole mackerel in...

Well, obviously headed and tailed and gutted,

whole mackerel in, and then bring it to the boil,

literally boil it for two minutes and then let it cool

in the water and when it's cool, take it out and I think...

-It's...

-Well, you're the master chef.

-Right.

-See what you think.

-Mm.

It's lovely and moist.

That's one advantage of it.

This is Barbara Lake's dairy farm near Callington.

She doesn't make very much but what she does make is highly revered.

People like Neal's Yard Dairy in London buy it.

While I was there, actually, a man passing by said...

-IN CORNISH ACCENT:

-"Never mind her cream, my dear,

"have you tried her butter?"

She has a small herd of Guernsey and Jersey cows

and, not surprisingly, she knows every cow by name.

What's so special about your clotted cream, do you think, then?

Well, it's done in the old-fashioned way anyway and...

cooked in the enamel pan,

which I've always reckoned it adds flavour,

and just simmer on top of the stove and all done naturally,

like it used to be years ago.

Well, these look a bit special.

It's funny you say "scoans" and I say "scons".

I'm blown if I'm going to say "scoans"!

THEY LAUGH

I'm going to have to ask you what's the correct way of eating

-Cornish cream tea?

-Yes...

-First of all, I've got the "scon" or...

-Yes, yeah, you cut it open.

-Right.

-And...

-Good.

-And you put the jam on.

-I thought...

But Devon usually does it the other way round.

-Oh, right, in Devon you do it differently.

-Yes.

-I see. OK.

And then put a dollop of cream on the top.

All right, and how much cream am I allowed?

-Just to put the...

-That much?

-Yes.

-Great.

It's just so fresh.

You have a piece of the crust showing on the top.

-That's the best.

-Yeah.

Mm.

BARBARA LAUGHS

Is that all right, putting it all in at once?

LAUGHTER

Barbara's clotted cream makes a superb quiche

with a lovely white milky curd.

Now, this recipe I had at Sunday lunch over in Rock of all places

with Bill Baker, who's our main wine supplier

and a great cook,

and, actually, we filmed with him about three or four years ago,

we went out boating and I made some crab pasties which he really liked.

But he's very big, Bill, and we nearly sunk the boat

with us three sort of large lads.

There was me, Bill Baker and Simon Hopkinson,

another chef friend of mine.

I'm stuck!

Chalky, move your arse.

'And Mr Sandry, the boatman, he...

'Well, Bill was sitting to one side of the boat,

'it was just a very little rowing boat. He said,'

"Could you stay in the middle, please? You're so heavy!"

It was a great day. I love watching it.

It's like nostalgia for me.

Anyway, the quiche.

First of all, you need to make a pastry base

and then get some just crumpled paper,

you can go through all the business of cutting the paper neatly

but if you just get ordinary greaseproof

and just do it like that in a ball a few times in your hand,

you'll find it will tuck in very nicely into a flan tin

and then just gets some beans.

If you like, if you're feeling expensive and flush,

you can buy the little ceramic beans

but I actually love the smell of hot sort of pulse type beans

and they're coming out of the oven.

So you blind bake that pastry for 15 minutes with the beans in,

take it out, pull the paper and the beans out

and bake for another 5 minutes at 200 Celsius.

I cook these langoustines for five minutes.

Now, these and practically all the ones that I use

in my restaurant come from here at Tarbert in Scotland.

Interestingly, standing on the quayside there

and watching them being unloaded,

you'd think they're all destined for Billingsgate

and all over the rest of the country, but you'd be wrong.

They nearly all go to France and Spain.

It's such a shame we don't buy them all over here.

I mean, just look at them,

they're so much nicer than tiger prawns and local,

yet can you buy them in fishmongers? Well, not easily.

Anyway, I've lightly cooked them,

it really is a travesty to overcook them.

And the pastry's ready.

Now, I just have to remove the tail meat.

The easiest way is to squeeze them until they crack,

then just peel off the shell from underneath.

I must say, this is the hardest part of the whole dish because

I just love langoustine

and the temptation to eat them now is just overwhelming because

actually I think langoustine are where seafood is at,

to put it in the vernacular in this country.

I mean, I love prawns but langoustine are more like lobsters

than prawns but really this is what it's all about.

So, now for the filling.

Now, the particular part of this quiche

is that I'm using Cornish clotted cream in it.

It's too rich on its own so I mix it with quite a lot of milk.

So, you need about 4oz of clotted cream,

six fluid ounces of milk,

start off with a little and then just as the cream starts to moisten

and soften, you just add more milk.

So you've got clotted cream and milk and then eggs,

you need three eggs, so whisk three eggs into that cream mixture.

And now the flavouring.

I've got fresh tarragon, roughly chopped, big pinch of,

and parsley, again, roughly chopped, a big pinch of.

Stir that in, a bit of salt...

..black pepper and we're ready to go.

Into the pastry case go the langoustine tails

and just push them all around to get them fairly distributed.

And then the cream and egg mixture, just pour that out,

there maybe a little bit too much, just off the top and into an oven

and now it's 190 degrees

and that should be for about 25 to 30 minutes.

-What about the pasties, then?

-I'd have some pasties.

What sort of pasties have we got?

-Well, they're crab.

-Oh, they look wonderful.

Bill, would you like a pasty?

-They're crab.

-I'd try one.

Absolutely delicious. Wonderful pastry.

'I don't know if I've a day like that since.

'A bunch of mates, some lovely food

'on a perfect early summer's day, you talk about food,

'you talk about recipes

'and that's how this recipe for langoustine came about.

'I find that many ideas come from conversations like this,

'not so much from reading books.

'It's just much more real with like-minded people

'like Bill and Simon.

'We should spend more time messing about in boats,

'it creates dishes like this.'

I mean, it's just very embarrassing saying how nice one's own food is,

it just seems ridiculous

but, I mean, it's sort fresh and...

in every way,

does justice to the beautiful flavour of the langoustine.

It is a great tart. Well done, Bill.

Cornwall is wreathed in folklore and mystery.

And one source of argument is the origins of saffron.

The Pearces have been making saffron cake since 1865.

But it's said that the Phoenicians brought saffron over 2,000 years ago in payment for tin.

Anyway the Pearces make their particular style of saffron cake by

using eggs, cream and butter, which they used to buy from local farmers.

It's a tradition that we want to keep going.

We feel they are unique and it gives the real enjoyment to see

them come out just as I want them to.

I feel as though I've achieved something when I've made them.

Everything he makes just goes straight out of the

door, particularly the saffron buns, which are doing incredibly well.

I don't think you'll find an academic to put his head on

the block to back up that saffron in exchange for tin story but it's just very romantic.

The saffron is infused in the water and added to the dough.

What I like about Michael's saffron take is that you get

a good hit of saffron.

Rick mentioned there are two types of cream tea in the south-west.

The Cornish and the Devon.

My favourite cream tea, of course, is the Yorkshire,

made with Yorkshire clotted cream and fresh strawberry jam.

Rick didn't show us how to make scones but I've got

a foolproof way of how to make the perfect scone, which I'm going

to show you now, for the perfect Yorkshire cream tea.

Now, scones here, we take some flour first of all.

I'm then going to add some sugar, a little bit of sugar.

Not too much sugar, that's the thing with this. A little bit of butter.

That's going to go in.

And then I'm going to do it the old style way, how my granny used

to make it, is rub the flour and the butter together.

Now, Eddie, I don't know whether you know this but we've actually

-got something in common.

-Surprise me. Come on.

Now, I know you've got a book out, which we'll get onto in a minute.

And I wanted to get that signed.

However the thing that I've got signed is this. Bring it on, boys.

-Come on.

-Can you sign this for me?

This is actually... I've actually taken this off this morning

out of my garage and I actually... You're probably going to tell me that I've bought

the wrong car, but I have actually bought Schumacher's old car.

-Can you sign it?

-I will be very happy to.

-Just below the 12.

Yes, this is the nose cone from Ralf Schumacher's car. There you go.

-Is this the only bit you've got?

-That's all we need, boys, take it back.

That will be on eBay this afternoon. Lovely.

Thank you very much.

-What we're going to do... Thanks, Eddie.

-OK.

-Thanks very much.

We are going to rub the flour into there and then I'm going to add

my little bit of baking powder into here and then in goes the sultanas,

just a pinch of salt, and then mix in the milk, just to mix together

till you form a dough. Eddie, how do you first of all get started in racing in the

first place? You were into banking.

Well, I started off in banking and I wasn't altogether happy with

myself that I was going to be in that way.

And the bank went on strike, I went to Jersey, I worked in the

day and the night, and every Sunday I used to go to

a kart track because that was my way of getting my excitement.

And when I came home to Ireland I joined

a karting club and it really started from there.

I represented Ireland in the World Cup.

Actually in the hometown, Morecambe, where Dave is from.

And that was the start of it.

Then I went from there to Formula Ford, Formula 3, 3000,

Formula 2 as it was then and...

But what made you step into the world of Formula 1?

Well, I gave up. I wanted to do it by myself

and I wanted to be able to design and create,

and create a team that was necessary to do that.

So first I decided I wanted to get a culture of winning

so we won in Formula 3 with Johnny Herbert, who was outstanding,

then Jean Alesi won the Formula 3000 championship.

And that gave me the confidence, and if you like,

the conviction, that I could make Formula 1.

So that was 1991. And... 15 years.

Like you said earlier, you brought through some amazing drivers.

-The likes of Damon Hill and Schumacher.

-Damon. Michael Schumacher.

People may not remember but the first-ever time that the

great Ayrton Senna drove a Formula 3 car was at Silverstone

in 1982, as long ago as that, and that was one of the great pleasures.

So I've had some great drivers, great world champions, in the car.

And they're one of the things that make me feel proud at this stage.

And since then you've sold it,

you've sold the Formula 1 team, of course.

I try to do... You know, I wanted to try other things

before it either got too late...

I didn't want to get completely engrossed,

my whole life in motor racing.

I wanted to try and enjoy other aspects of life.

Yeah. Well, while you've been chatting, we've got a little scone dough here.

I've just brought it together. The secret with scones is don't overwork it

but there is little tip. When you cut it through,

when you cut it right through there with a plain cutter, what I do is take

the scones like that and just don't put them on the tray as it is,

I actually turn them over so the flat side,

or the base, of the scone is at the top.

And that way you'll get a nice flat surface and it will stop them from

falling over when they've been baked.

What I then do is a little bit of egg wash, a little bit of egg yolk would be great,

pop them in the oven for about 15, 20 minutes,

and then take them all out, and this is what we've got.

But I thought we'd serve these

with a nice little strawberry jam. Very easy to make.

Just take some jam sugar, which you need, which is high in pectin -

helps the jam set much quicker. Lemon juice.

Which we are going to throw in. There we go.

A bit of water to get it going, otherwise the sugar will start to caramelise.

A bit more lemon juice.

There we go. And throw the strawberries in.

And, basically, we just heat that up and cook this for about 10 minutes.

Now, there's a kilo of strawberries there. Just left whole.

Then some cracked black pepper,

we're just going to throw in as well.

Mix this together.

And these will cook nicely.

I'm going to serve that with lovely clotted cream.

Now, you obviously do a lot of charity work, as well.

A lot of charity work raising money cycling, as well.

Tell us about the charity that you're involved in.

Well, I'm heavily involved.

I took on a project some years ago with cancer,

leukaemia in children, which is Clic Sargent.

And it was something that I felt good about because I wanted to

see how kids were developing and making progress,

in some cases, and, obviously, not making it on the other side,

which is the bad side of it.

But Clic Sargent was a charity that I found really comfortable about

and one of the things that I liked particularly were the bike rides.

In all sorts of different places, whether it was India, Vietnam,

South Africa, we did one in Spain,

but we did one across the desert.

All sorts of varieties of places. And that was interesting for me.

Yeah. Lovely. So we got our scones here, quickly.

And then we've got our jam. The idea is, put this in sterilised jam jars.

After about, sort of, 10 minutes.

Then, when you actually put it in the jam jars,

sterilise them by hot soapy water.

Rinse them out into cold water and these are going to sit nicely

with your jam in.

Once they're baked in the oven for about 180 degrees centigrade.

They want to go in the oven just to sterilise them really well.

There we go. Now, I didn't see scones in your new book there.

Tell us a little bit about how you get involved in

writing your autobiography.

-This is out, of course, when's this out? 16th?

-This is out on Wednesday.

And it was something that I'd set out little targets

of what I wanted to do after motor racing

and, obviously, this was one of areas

that I felt I wanted to put my side of the various stories.

No-one needs to worry.

I don't kill anybody in this book.

But I do reveal a few little stories and, hopefully,

you'll buy the book to find out.

Fabulous. I will do. I'm going to keep that, as well.

Sign that for me later?

So, this is made by a fantastic lady called Sue Gordy in Yorkshire.

This clotted cream.

-You can't imagine how much I enjoy these things.

-Dive in. Have that.

I think it's one of the nicest comfort foods.

-Am I going to fit all that in?

-Yeah, go on, then!

The clotted cream, I have seen this made on a farm.

Literally, she puts it in this, sort of, vacuum.

Cream comes out of the top, the milk comes out of the bottom.

She turns it into yoghurt.

And the clotted cream from the actual dairy,

from being milked, to actually in the vat where they produce clotted cream,

where it is poached, takes about 20 minutes.

I think that's the key to this.

With high cholesterol I'm not sure I should be doing this

but, actually, I promise you, it's worth every minute.

Eddie Jordan there.

Literally looking like the cat who got the cream.

Today, we're looking back at some of the tastiest recipes

from the Saturday Kitchen archives and there are still

a whole heap of heartening dishes to come.

Up next, a chef who started cooking when

he was 14 and he's got pretty good at it over the years.

It's Nathan Outlaw with a flavourful, yet simple, sea bass dish.

Welcome to the show, Nath, what are you going to be making for us, then?

So, we're going to be doing sea bass that's going to be steamed.

Then we're going to make tomato ketchup.

We've got red onions, tomatoes, sardines in tomato sauce. Tinned.

Very good ones, though. Some vinegar in there.

If you could just do some tomatoes and we'll do

a little rocket salad with it, as well.

OK. So, these are steamed tomatoes.

-You want to do that with rosemary and garlic, as well.

-Yeah.

So, we're going to do that and that just forms a trellis,

something for the sea bass to sit on.

OK. So this is a line-caught sea bass.

I'm just going to check it for scales.

Make sure there is no scales on there. It's filleted already.

Now, just for the people at home. The main difference is size, really.

That's the key to it?

Well, with line-caught sea bass, it's the ethics of it.

It's actually the way that it's been caught.

A lot of damage happens to a sea bass when it's been net caught,

for example.

So, the fishermen that catch a fish like this will actually be

physically, like this is, it will be line-caught.

It will be one hook, one line, and they'll catch it.

You know, proper way of, you know, catching.

But, generally, you catch the bigger one.

-You can be quite selective with that.

-Yeah.

With the gear that they use they can actually target certain sizes

and stuff, which is a good thing.

Especially if you're, sort of, about sustainability and stuff like that.

You worry about that.

This sort of fish, this size, has lived a good life.

It's probably bred a few times as well,

which is a good thing for sustainability.

And, then, also, it's at the prime in terms of eating, as well.

So, it's definitely the best way to buy your sea bass.

Just going to put a little bit of salt and pepper on there

and a little bit of oil.

Just going to leave it to one side for a second.

-OK.

-Now, we're going to make our nice tomato ketchup, really.

This isn't for it. This is the little garnish.

You're steaming these as well, yeah?

They get marinated a little bit with the garlic and rosemary.

They just sit in there and, basically, just form a base.

What you create with this dish, as well,

is you get an instant sauce, or a dressing.

So the combination of the juices that come out of the tomatoes,

with the juices from the bass, them some olive oil,

creates the dressing.

So, you don't have to make a sauce with this. Which is really good.

So, how long does that fish want?

That fish will take about six minutes. So we better get it in.

-Which is how long we've got left.

-I better get that in.

-I'll put it in. Do you want it skin side down?

-Skin side up.

Just sitting on top of the tomatoes.

-Some of the tomatoes are already in there.

-OK.

So, that's gone in there, as well. A little bit of that.

I'll turn up the heat a bit.

There you go. So, gently steam.

I'm going to show you how to make those tomatoes in a minute.

But you've been busy, as well. New book out. You got a new album.

New book. Ken's developing his 13th range of woks, as well!

-New restaurant!

-New restaurant, as well. New book.

This is one of the recipes from it, is it?

Yeah, this is one of the recipes.

The new book is basically about techniques.

I want to encourage people to have a go at cooking fish

in different ways because, by doing that, you can actually open up

a lot more opportunities for the fish that are not as popular.

One of the things, at the moment, we're trying to do is encourage

people to do use different species. More sustainable species.

So, by learning different techniques,

or simplifying them techniques, so people can learn them,

I thought I'd write a book about it.

So, it's going well. I think it's a nice book.

Hopefully lots of people buy it

and buy as many as the Kaiser Chiefs' album!

See, I reckon Ricky's mum is like my mum as well,

and particularly like your mum.

Your mum goes around WH Smith's and swaps Jamie Oliver

-from number one and puts yours to number one.

-Yes!

-I'm number one in Tesco's in Yorkshire, I know that.

-Yeah.

-We've all done it.

-We've all done it! Do you do it now?

-I do, yes.

-Yes, you do!

Oh, brilliant.

-Right, we've just got the garlic and the rosemary chopped up.

-Yes.

-And you just want this sprinkled over the top.

-Yes, just a bit on top

and then, you could leave them for a bit longer if you wanted to.

You don't have to sort of cook them straightaway.

And also another thing is make sure you get the nice squashy tomatoes,

-the ones that are a bit ripe, you know, you want flavour.

-For this?

-Yeah, for that, and for that as well, yeah.

-OK.

-So they cook down.

So we're just going to put the tomatoes and the onions in.

-I'm going to show you the process.

-Yes.

Obviously sweating this down's going to take a while.

Now, you want sugar on here as well as salt and pepper, yes?

-Yes, please, yes.

-OK.

So in the ketchup we've got the red onions, the tomatoes,

a couple of garlic cloves...

..a bit of rosemary.

Now, these have done, so you'd put these in the steamer beforehand,

-10 or 15 minutes?

-Yes. That's right, yes.

-They only take about six minutes actually.

-OK.

-So not too long.

And we've got the vinegar in there as well.

Some sugar as well, so you're looking for the sweet-and-sour

-element of the ketchup, OK?

-OK.

Then you just leave that on to boil away for about 20 minutes

-until you get something that looks like this.

-Right, OK.

-At this stage...

-Pop that down for you.

-Yes, so at this stage

you've got, that's cooked down for about 20 minutes.

Just pull the bay leaf down cos it doesn't blitz that very well,

and you've got a tin of sardines.

-Tinned sardines?

-Yes.

Trust me. That's where it all starts, doesn't it?

-A love of seafood starts with things like this.

-Does it?

-Yeah, yeah, yeah.

-Tinned sardines?

Do you think I had time to have a fruit de mer when I was a kid?

No, we had sardines, we had fish fingers,

we had things like that, so I like to have a bit of nostalgia.

I wasn't from that sort of background.

So this actually gives me a little bit of nostalgia and it's actually

-a nice touch...

-Yes.

-..to the whole thing.

-Amazing flavour that it adds to it as well.

-Yes.

Well, it acts like an anchovy.

You see a lot of, like, Italian recipes and things from Spain

where they use the anchovy, I'm using a tinned sardine.

-In the blitzer.

-Yes, we'll blitz that up.

-OK.

-Put the lid on.

Now, if you weren't busy enough doing the book as well, you've

got another... It's another place, you got a pub have you as well?

Down that neck of the woods?

Yes, well, we've just announced this week actually

we've decided to do a little partnership with a bit of a brewery,

a local brewery that's next to the restaurants in Rock,

called Sharp's Brewery, and, yes, we're opening a pub

called The Mariners, which is a local favourite,

and my job and role will be basically we're going to

start looking at beer and food combinations.

Difficult job that, isn't it, Nathan?

It's convenient, a five minutes walk away from the kitchen.

It's very, very good, so I'll be getting out from service

quite quickly at the end of the night.

But, no, it'll be a good opportunity and

it's a lovely pub, so it's a new thing for me. I started in a pub.

-When I first started cooking when I was 14...

-Yes.

..the first place I was in, was in a pub,

so I'm 36 now, so I'm back to doing a pub again which will be nice.

Right, we've got a little bit of olive oil.

This is a bit of rocket we're serving with it as well.

-Yes, little bit of salt and pepper in there.

-Yeah, OK.

I'm going to check the bass. Just needs a little bit longer.

-There you go.

-With this ketchup it will last

very well as well in the fridge, you know, so you can make it,

if you've got a lot of tomatoes in your allotment, it's a perfect

sort of thing to make and it'll last for a good two or three weeks.

Now, you said you want the squishy ones.

Yes, you want the ones that are ripe and the ones, probably

at the bottom of the salad tray in the fridge, you know, them ones.

But these, this is perfect for that.

If you want to be a bit more posh you can pass it through

a sieve but, yeah, I think this is fine with the texture as well.

Because you got the sardines in there do you need...

You don't need to put much salt in there, I take it?

-No, No, I haven't put any salt in it at all.

-Nothing.

So the salt will come through anyway.

We'll just dress the rocket with a little bit of olive oil,

salt and pepper.

And then we just need a nice...

splodge of the ketchup.

This would be, you could put this through some pasta or something

like that as well if you wanted to, it doesn't have to be with fish.

-It would be quite nice.

-But it is so easy to make your own ketchup.

-People don't realise.

-Very, very easy. Yeah, yeah.

Great, like you say, if you've got any leftover tomatoes, fantastic.

Oh, yeah. Definitely.

So, once the fish is done, you lift up the whole thing from the wok.

-Yes.

-OK.

What we do is lift it off and we're going to drizzle

the whole thing with a little bit of olive oil, OK?

And the olive oil will just create that dressing that

I was on about before, so you see it in the bottom of there.

Now, if you can't find sea bass,

particularly line-caught stuff, hake would be a good alternative?

Hake would be really good but I would think something like a bream

would be really, really nice with this, steamed sort of bream fillet.

But, yes, any sort of fish cooked this way is really nice,

-a nice way of doing it, it's nice and delicate.

-Nice and simple.

I feel a little bit under pressure cos I've got the Chinese steamer

and Ken Hom's watching me.

Yeah, so.

But then, nice piece of bass on there as well

and now all we do is just lift up this...

What I've done is put some foil in there as well, you know?

So just in case it splits open, and then all that lovely juice there,

that is flavour, so it's instant fish stock.

It's just come out of that natural steaming process,

and that's what I'm on about with techniques.

You know, learning new techniques with seafood just gives you

-an advantage with that.

-And you have dressing as well with it.

-Yes.

-So tell us what that is again.

-So you've got steamed sea bass

-with tomato and sardine ketchup.

-Easy as that.

It looks fantastic. Very healthy as well.

Yeah, I need that, I need that.

Very healthy.

Dive into that one.

Tell us what you think. First dish of today.

Interesting with the tomatoes steamed as well

cos normally you'd do that and then stick it under the grill

-or roast it in the oven.

-Yeah, I'm just thinking of making it easy

for at home, cooking at home and you aren't having to have

-so many pans going on the stove.

-Really fantastic.

-Really good.

-Nice and simple as well.

-You can feel it's doing you good.

-It's like recharging your batteries.

-That's good.

Lots of brown bread and butter, as well, with it.

THEY LAUGH

Nathan, I'm going to adopt you, this is good.

Why not try making your own sardine flavoured ketchup? It's easy.

Now over to Keith Floyd, who is off exploring France.

For thousands of years the cultural links between Brittany and Cornwall

have been intertwined with music, language, dance and fishing,

but when it comes to eating the catch, alas, the similarities end.

It's OK if you like haddock, plaice and unidentified frying objects,

but if you really want to taste the full variety of fish

landed in the south west, you need to come to France,

St Malo for example. Quelle domage, ain't it?

Good morning.

It's a very, very early morning but the sun's shining

and we've finally made it to St Malo.

Excuse me if I'm looking a bit rough but the crossing was,

you know, a bit heavy. Anyway, look at this!

Fabulous fish market we've found. It's quite incredible.

I'm afraid it leaves the English fish markets looking very sad by comparison.

Look. Mountains of beautiful black mussels. Like pearls they are.

And the cockles, aren't they delightful?

Do we ever see cockles in England?

Never, never, never, except in vinegar in jam jars.

And fresh prawns, and shrimps, little brown beauties, look at them.

Pilchards indeed!

We can't be bothered to eat them in Cornwall where they catch them

by the tonne, but here they are in St Malo, in France of course.

Other white fishes here.

Really superb little sardines, absolutely magnificent

for charcoal grilling, summer evenings and stuff like that.

This is just over the top, isn't it? It's wonderful!

Dogfish. Cook with a little sort of pink tomato sauce,

absolutely magnificent.

And skate, ray, cooked with black butter and capers and vinegar,

absolutely magnificent.

Cod, all of which we can do is dip into batter and deep fry.

More mussels.

What else is there? There's everything here.

Oh, look!

# Hold tight Hold tight...

KEITH FLOYD SINGS: # Hold tight, hold tight, oh!

# Seafood, Mama!

# Shrimpers and rice They're very nice

# Hold tight, hold tight,

# Hold tight, hold tight, hold tight...

# Want some seafood, Mama

# Seafood and sauce and men of course

# I like oysters, lobsters too

# I like a taste of fish

# When I come home from work at night

# I get my favourite dish Fish!

# Hold tight, hold tight, hold tight

# Hold tight, hold tight Rub-a-dub

# Seafood, Mama... #

And look at this, this is quite incredible, fresh shrimps.

Absolutely alive, whenever did you see those? What a treat!

And live langoustines right next door.

They have everything.

Those things are selling so fast there won't be left

by the time we've finished filming them. And even the humble winkle.

Fantastic. It's fantastic!

# Fish, fish, fish, fish-fish

# Fish, fish, fish, fish-fish

# Fish, fish, fish, fish-fish

# Fish, fish! #

Look!

What a plate of luxury, what a table of extravagance, this is remarkable!

These are the things I told you about in England,

that we send them all to France, and here they are.

You don't buy them, the French know what to do. Look, fantastic!

Live lobsters. Every...

Nice lady here, just an ordinary lady buying a lobster for lunch.

This is... Pardon, Madame, je m'excuse. Je m'excuse

And look at these, these beautiful little crabs for making fish soup.

Absolutely incredible.

-Voila, Madame.

-But I'll tell you one thing that really saddens me here.

This is a fabulous cathedral to fish but all of these lobsters,

all of the spider crabs and all of the crabs that are here

all come from England, from Devon and Somerset and Cornwall coasts.

That is what our fishermen are doing.

We're not eating it, the French are,

but well done the British fishermen for providing it anyway.

But, in fact, with all this terrific food around the place,

if I don't get myself a kitchen and start giving some

real cooking soon, I'll just go potty!

One of the charms of France is the market, and despite the inexorable

advance of the hypermarche, street trading is still where it's at.

Shopping in France is not a once-a-week, one-store, one-hit

exercise like in England, they shop daily, for freshness and choice -

touching, smelling, testing the produce before they plan a menu.

What a wondrous place.

Home-made sausages, fresh vegetables, a side of beef,

a fish head, or just a bone for stock, it's all available here.

It's also a great social occasion and the nearby bars are filled

with folks discussing tonight's dinner

and not the price of loo rolls or special offer coffee.

Anyway, back to business.

I've done the shopping, bought langoustines, mussels,

clams and things and, of course, spent too much money, but so what?

All I have to do now is to procure kitchen because, of course,

the great BBC forgot to organise when they planned this little mini break.

Anyway, I'll try a bit of British charm and see how we get on?

THEY SPEAK FRENCH

OK. C'est bon.

-Merci boucoup.

-OK.

-Oui, merci.

So you're still with me.

If shopping around the place wasn't enough,

but actually you can't do much with me now because I've borrowed this

superb kitchen, and at six o'clock the chef is coming in

and I'm going to prepare a meal for him of mussels and langoustines

and stuff, but so that you can see that properly on film

in a moment or two, I have some basic homework to get going with,

so do excuse me.

I've got to do my little bits of preparation...

..and get a few things happening here.

If you want to watch you're very welcome but I can't really

spend too much time with you at this precise moment.

But what I can say is it's an absolute thrill to be let loose,

without any questions or complaints,

in one of these fabulous French kitchens.

But I do have work to do.

Jackie, I wonder if you could...

HE SPEAKS FRENCH

'It's really good fun, this television lark.

'Look, I'm talking to you, and yet I'm talking about

'something completely different at the same time.

'Anyway, I'm just making a rather standard white sauce

'with butter, flour and milk.

'You know, something you've all done before,

'so why don't you go off and work up an appetite?'

The sun is shining.

The good life goes on apace.

Gently working up an appetite, these boules players will soon drift

off to eat after, they've argued the subtleties of the last game.

Life, like lobsters in France, is on the street,

but at noon everything stops for food,

and restaurants will fill with dustbin men and grand dames,

who will munch with enthusiasm plates of crab, scallops, clams and sole,

and clean their plates with bread and suck again on a claw.

The culinary Sisters Of Mercy in the kitchens create stunning tastes for you.

You see, lunch is so important in France.

It's the highlight of the day. Unlike the English,

where we rush to the pub for a pint and a pie,

they sit and philosophise in splendour,

and encourage cooks to create even greater marvels.

Well, I hope you enjoyed your little walk around the town.

While you've been out playing I've been really very busy here

and I'm now able to tell you what we're going to cook, but,

one of the secrets of French cooking is that menus are planned

after the shopping. You don't plan a menu and then go shopping,

because you might not find the ingredients you want and

you're forced to make a compromise, which results in a bad dish.

So, if you're drifting past, like I was this morning,

and you saw good mussels and good langoustines,

you'd buy them, then you'd plan a menu.

So, today's menu,

the one we've planned is to use these langoustine.

And I'm going to cook them in a piquant tomato sauce.

Now, the tomato sauce that's going to go with them

is a fairly complicated thing.

You need to use a liquidiser and you need to use sugar

and chopped shallots and stuff like that.

It's a detailed recipe that you can get from any cookery book,

or particularly mine, Floyd On Fish when it comes out fairly soon.

Um, and I've cheated a bit because I got Jacques-Yves' chef to already

make my tomato sauce for me. Clive, this is quite important.

If you come in close to see,

that's a very smooth freshly-made tomato sauce.

Just make that, use a cookery book, use a recipe book,

have some of that ready.

OK, our other ingredients -

Clive, this is a bit tricky, you've got to wonder around a bit -

are going to be some finely chopped shallots.

And some finely chopped parsley.

OK, Jacques-Yves's been very busy doing me some garlic,

which he's taken the little coarse bit out of the middle,

and we shall chop that up not too finely, really.

Just to crush it to get the flavour from it. OK.

We need, equally, some olive oil.

Doesn't matter what the mark but it must be olive oil, incidentally.

Corn oil will spoil this dish.

And a little bit of hot pepper sauce or something to really gee up

the flavour of it. OK, you've got all the ingredients.

I've had a lovely morning so far shopping,

I'm desperate to get on with some cooking. So, if you can...

You know, if you need to take a break, Clive,

for a second or whatever, I'm going to the stove.

Follow me if you can and I'll start cooking this wonderful dish.

Which is, first of all, into a large saute pan.

A good dollop of olive oil.

Then we're going to chuck in

our little shallots.

Note as usual, and as always, I have the pan hot already.

Always start with a hot pan.

Otherwise, things will boil and not fry. And we want these to fry.

And then, in go the langoustine.

Like that.

Sorry to cut across you.

Little mixture of salt and pepper.

You know, there's a point of honour at stake here because I have got

to cook supper for these rather brilliant chefs,

and I want this to be the best langoustine I've ever made.

And I'm going to jolly well ensure that it is.

Then, let's get a bit extravagant, if I can find it.

Flambe au Cognac!

That really gives it the je ne sais quoi, Francaise,

and is so essential to make these superb dishes.

Let that reduce a little.

OK? And then - take care not to burn yourself...

..in with the tomato sauce.

You've got this unctuous, beautiful pink sauce bubbling away there.

Let's just taste it. Always taste things.

It's coming an extremely well so far.

Bit of parsley in, and look how the colour is.

I know we always mention colour on Floyd On Fish,

but the colour is the essence of it.

If it looks good, it's probably going to taste good. Now,

just a few dashes of Tabasco. I'm using Tabasco.

You could use any kind of piquancetry that you fancy.

And you stir those around.

A very important thing with langoustine because this,

we are cooking for gastronomes today.

Not gastronauts, you're the gastronauts.

You know, the mythical unidentified frying object people.

These are the real ones. So, I'm undercooking these langoustine.

They're going to be slightly undercooked and delicious, OK?

We'll pull them off the stove now and eat them in a minute.

Oh. Real French ale. Extraordinary, isn't it? And by God, I need it.

You know, Jacques-Yves peering over my shoulders made me really nervous.

So, I've sent him off to lay the table, actually.

But I've got to press on,

I've got 15 minutes left to get this mussel dish on the road,

which he's going to judge presumably as equally harshly

as he's been looking at my langoustine.

If I could just recap on what we were doing,

when I was in the market this morning,

I couldn't resist this beautiful fresh spinach.

Stay where you are, Clive, I'll bring it over to you.

And look how tender and the young it is compared to the stuff

we get in England. No big thick stalks, no brown edges.

Couldn't resist it.

I know it makes a super gratin dish, mussels widely available.

Couldn't help buying those.

And you saw me earlier, I just cooked them off,

took them out of their shells. In fact, I got Jacques-Yves to do that.

About the only thing he's done today except make me nervous.

So, they're all just lightly steamed and taken out of their shells.

Then, the treat,

the really good treat about being here in France

was these little clams,

which cost no money, so I bought a couple of dozen of those.

And I steamed those on the...

That's right, something breaking up over there. Can I have an assistant?

Producer, do something sensible. Take that off, it's going to break.

And I couldn't resist buying these clams,

steamed them open on an open tray on top of a hot oven.

So, I've got those, which I'm very pleased about.

And then also earlier on this morning,

you saw me make my bechamel.

Well, everybody knows how to make white sauce, that's what it is.

Butter and flour and milk.

Except I'm going to make it even richer

in a moment by adding some egg yolk.

And some double cream.

I cooked my spinach in a normal way.

Which I'll bring over to you, Clive.

It's a bit hot and difficult in here, isn't it?

And that's been cooked right down with no liquid at all.

So, now, if you'll come with me,

I'm going to whack this in the oven and give it the gun.

Because I want to get back to being Floyd On Fish and not

frightened of these Frenchmen. So, come with me.

Come in, we haven't got a lot of time.

Hold on that, we've got the producer working, this is absolutely amazing.

I hope it hasn't burnt your fingers, darling. Has it burnt your fingers?

He's actually in pain! Holding a very hot dish.

Clive, can you come in close?

Clams in there, don't worry about me at all.

Just watch the processes here.

The clams, the mussels, the spinach, a little bit of the bechamel.

OK, then that's on a fairly hot heat. We stir that in.

It looks a bit strange at the moment, green and going cream.

Now, stay where you are because double cream into that,

to make it really extravagantly rich.

Then the coup de grace, as we could say.

It's some egg yolk, stirred in.

Now, if I can have my producer back with the dish.

Stay with it, guys. Don't leave us now.

We've only got 10 minutes before the real chef comes in and...

..the pudding is going to hit the fan, as they say.

I think that's how they say, pudding is going to hit the fan.

Tip this into a nice ovenproof dish. Doesn't that look delicious?

Actually, stir it around, so the clams and the mussels

and the sauce are all equally distributed.

In fact, I haven't got it too equally distributed there,

so I'll just stir it round a little bit.

And then, I've got some what we call fromage rappe,

grated gruyere, this is.

But you could use Cheddar as long as it was very fine.

But try to stay with the authentic flavours, OK? That is the dish.

And now, it has to go into the oven for about five or 10 minutes,

a very hot oven, mark you.

Or under the grill for 4-5 minutes, so it browns slightly.

I'll do that straight away, because time is pressing on.

Jacques-Yves is going to be back in a moment, he's laid the table.

His assistant chef is coming, his wife's going to be there.

This is the first time, honestly, that I have cooked in France

for French chefs in the way I'm doing it now.

Is it going to be a winner or a loser? We'll see in a moment.

-You don't like spinach very much, do you?

-No, no.

-No!

-Is it the way I've cooked it you don't like it?

-No!

No, I didn't know it was spinach.

You just don't like it!

I cooked this and she doesn't even like spinach.

-What am I going to do now? What do you think of it?

-Superb.

-You like it? Honestly?

-Honestly. I'll have some more.

HE SPEAKS FRENCH

THEY SPEAK FRENCH

And that for you, I'm sure you'll understand,

you all take the Sunday Times. He actually says it very good.

So, I think I'm halfway there.

Because I've been so frightened in the kitchen there.

And now, he's telling us off because I getting over the top as usual,

we're having lots of glasses of wine, having a fine time.

I don't care.

Let's have some langoustine, how do they feel?

Tell you what, we could find someone useful.

Change the plates, Madame doesn't like...

Doesn't like spinach anyway.

THEY SPEAK FRENCH

That's the trouble, you see?

Television won't even let you relax and enjoy themselves.

And that is one of the big problems with the English in general.

They will rush food,

whereas the French take hours over eating and having a lovely time.

Do you find when the English people come here, they rush or they...?

-No, they just take their time.

-They're totally de contracte.

-Yeah, they're fine.

-Well, there on holiday.

They're on holiday, so they've got everything to go for.

HE SPEAKS FRENCH

But look, when you've tasted these, tell me honestly.

What I really want to know... HE SPEAKS FRENCH

If any of you are taking French lessons from me,

unless you know the people very well, you mustn't "tutoyer" them.

It's quite rude, you must call them "vous" and "monsieur".

But we are friends here, so it's all right.

Now, I want you to tell me honestly.

Would you, if I turned up on your doorstep...

You know, do you think you might give me a job?

HE SPEAKS FRENCH

Would you give me a job?

I mean, I've tried really hard to cook for you this afternoon.

I mean, would you give me a job? Even peeling the potatoes, anything?

-Any time you want.

-Really?

-You speak too much.

-I speak too much!

-And you don't eat enough.

-But if you work enough, it will be all right.

Ha-ha, you see? The hard patronne that is the...

She should be dressed in black

and sit in one of those little glass cases.

That langoustine looked amazing.

Now as ever on Best Bites, we're looking back at some of our

favourite recipes from the Saturday Kitchen archives.

Still to come on today's show,

Francesco Mazzei takes on Marcus Wareing

in the Omelette Challenge.

Alexis Gauthier is here with a dish

that puts chicken wings centre stage.

Ricotta and sun-dried tomato stuffed chicken wings

are then pan-fried and served with potato gnocchi,

broad beans and a delicious chicken jus.

And Fay Ripley faces her food heaven or food hell.

Did she get her food heaven?

Goat's cheese, double-baked souffle with walnut salad.

Or her food hell, Vietnamese scallops with papaya salad.

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

Next up, it's Atul Kochhar who is using his spice skills

on a tasty rack of lamb.

-Good morning, Mr Atul Kochhar.

-Morning, James.

Now, you're a better cook than you are an actor,

so what are we cooking?

-I'm cooking a roast rack of lamb.

-Yes.

Obviously, it's spring, so I wanted to use that.

I'm marinating that with fennel, black pepper, papaya and all that.

-So, if I just...

-We've got all the different spices. So, this one?

-Fennel seeds.

-Yes.

Fennel seed powder, red chilli powder, black pepper, garlic,

nutmeg, chilli, papaya skin I'm going to use for marination.

-Some mustard paste.

-OK.

Gram flour, chickpea flour.

Two types of cream, single and double, and a bit of Ricard.

-This is for your marinade.

-My lamb marinade.

And with that, there's a mango salad, which is raw mango,

ginger, lime, sugar, cumin and a bit of coriander.

-I'm going to be busy today, by the looks of things.

-You will be.

-And a sauce to go with it.

-And some mint chutney to go with that.

Mint leaf, yoghurt, onion, lemon juice and green chilli.

Well, that's taken half your time, so go on. What are we cooking?

Get it started. So, we've got our rack of lamb here.

Rack of lamb, I'm just going to...

I'll get on and do our little mango.

-Put some gashes in there, so that marinade can seep through.

-Yes.

I'll put that aside.

Just wash the knife.

Now, the interesting thing with this marinade, you're using papaya,

which has got its own enzyme in there.

-That actually breaks down the tendons of the meat.

-That's right.

-Tenderises it.

-That's right, it's a tenderiser.

And the one thing you want to make sure that when you use this,

you don't leave it for too long as well.

Er, the best is to marinate the lamb only for,

say, about a couple of hours in this.

-Otherwise, you go for it and there's nothing left?

-It will be mushy lamb.

Mushy lamb, yeah.

-But it really does tenderise it very well.

-It does.

Now, you're just using the skin as well?

I'm using only skin because the enzyme, papain,

-is close to the skin.

-Right.

-It's not in the flesh.

The best is to use the raw papaya, if you can.

But if you can't find it, then just use the skin and it's fine.

-OK.

-Can you...? Perfect, this. Perfect.

-This dreaded thing.

-Thank you very much.

-Now, if people can't get green mango,

just normal mango's all right for this.

-Normal mango, which is slightly unripe, will do.

-Yeah.

And we'll use some green chilli.

-OK.

-Garlic.

Right, just...

But if people can't find best ends, I mean, you could do this

with different cuts, legs of lamb if people want it for lunch tomorrow.

Absolutely, you can use shoulder as well. If you can.

Here we go, so I've got my... Where do people get green mangoes from?

Asian supermarkets, that kind of stuff?

These days, even normal supermarkets store it.

It's not a huge problem.

I've got some spices, in which I've got black pepper,

which has got the major flavour in the marinade.

And all of the fennel seed powder.

And half of chilli powder I'll use here.

Now also, the weather's great outside this weekend.

But this marinade would be perfect for barbecues, wouldn't it?

It would be perfect for barbecue.

That's why I use this gram flour because it'll hold on.

-It will hold the marinade onto the meat.

-Right.

Because you need some kind of binding.

And...cream.

Are you influenced much with Indian food over in Maze, or not?

Not really, I mean, obviously, I love to eat it.

Such delicious flavours and stuff.

We tend to use one or two little spices but we don't use

the whole recipes, if you like.