0:00:02 > 0:00:04Good morning. We're back to deliver more creative cooking,
0:00:04 > 0:00:06world-class chefs and great food,
0:00:06 > 0:00:08so sit back and enjoy as we dish up another portion
0:00:08 > 0:00:10of Saturday Kitchen Best Bites.
0:00:31 > 0:00:33Welcome to the show. Now, top chefs, creative cooking,
0:00:33 > 0:00:35hungry celebrities and an Omelette Challenge
0:00:35 > 0:00:38lie ahead in the next 90 minutes.
0:00:38 > 0:00:39Coming up on today's show,
0:00:39 > 0:00:42James Martin serves up strawberry cream-filled meringues
0:00:42 > 0:00:43for actor Sean Maguire.
0:00:43 > 0:00:46Lawrence Keogh is here with some beautifully smoked fish.
0:00:46 > 0:00:48He hot-smokes mackerel fillets
0:00:48 > 0:00:50and serves with honey-spiced beetroot, beetroot leaves
0:00:50 > 0:00:52and fresh horseradish.
0:00:52 > 0:00:55Mark Sergeant shows us a great dish with new season lamb.
0:00:55 > 0:00:58He pan-fries lamb cutlets with garlic, rosemary and anchovies,
0:00:58 > 0:01:01and then plates up with crushed peas, flavoured with marjoram,
0:01:01 > 0:01:03and a tomato and olive dressing.
0:01:03 > 0:01:05The brilliant Brian Turner and the awesome Henry Harris
0:01:05 > 0:01:08go into battle at the Omelette Challenge hobs.
0:01:08 > 0:01:09Then it's over
0:01:09 > 0:01:12to Jose Pizarro, who's cooking up two tasty tapas dishes.
0:01:12 > 0:01:15He deep-fries chicken wings and spices them up
0:01:15 > 0:01:16with sweet paprika, chilli and garlic,
0:01:16 > 0:01:19and he also makes savoury braised peas
0:01:19 > 0:01:20with egg and Serrano ham.
0:01:20 > 0:01:24And finally, Jessica Hynes faces her food heaven or food hell.
0:01:24 > 0:01:26Did she get her food heaven, rhubarb rum babas
0:01:26 > 0:01:29with roasted rhubarb and rhubarb cream?
0:01:29 > 0:01:32Or her food hell, grilled sardines with sauce vierge,
0:01:32 > 0:01:34pan-fried Jersey Royals and salad?
0:01:34 > 0:01:36You can find out what she got at the end of the show.
0:01:36 > 0:01:39But first, over to a chef who once spent six years
0:01:39 > 0:01:42teaching skiing and snowboarding in France and Colorado.
0:01:42 > 0:01:46It's Alyn Williams, and he is getting creative with cuttlefish.
0:01:46 > 0:01:48- Great to have you on the show. - Thank you.
0:01:48 > 0:01:49- It's been a long time.- It has.
0:01:49 > 0:01:51You brought some cuttlefish with you -
0:01:51 > 0:01:52only the second time we've ever done that.
0:01:52 > 0:01:55- I think Mr Koffmann cooked it on our show once.- I believe so.
0:01:55 > 0:01:58- He minced it, though. - Yeah, he did, like a Bolognese.
0:01:58 > 0:02:00- You are, going to sort of chargrill it.- I am.
0:02:00 > 0:02:02But I'm going to chargrill that,
0:02:02 > 0:02:04I'm also going to chargrill this big boy.
0:02:04 > 0:02:06The watermelon. So, off we go.
0:02:06 > 0:02:09I'm going to basically get this on for you, as well,
0:02:09 > 0:02:10cos we've got the almonds in there.
0:02:10 > 0:02:12OK, I'm going to get the watermelon on first
0:02:12 > 0:02:15because that takes a little while to break down and to caramelise.
0:02:15 > 0:02:16Yeah.
0:02:18 > 0:02:21So, cooking watermelon - there will be, hopefully,
0:02:21 > 0:02:23a few people doing barbecues this weekend.
0:02:23 > 0:02:25- Hope so.- Great on a barbecue as well, innit, watermelon?
0:02:25 > 0:02:28It's lovely. It's lovely, it's got a really nice character.
0:02:28 > 0:02:32The thing is, it's quite neutral in flavour at first,
0:02:32 > 0:02:34but then when you cook it and when you barbecue it...
0:02:34 > 0:02:38- I'll get rid of that. - ..the sugars in there caramelise,
0:02:38 > 0:02:40and it takes on a whole new character.
0:02:40 > 0:02:43- Yeah. - It looks pretty cool as well.
0:02:43 > 0:02:45I can pop the almonds under the grill for you.
0:02:45 > 0:02:48They want to go in there for about 30 seconds.
0:02:48 > 0:02:50And you're going to do a dressing with...
0:02:50 > 0:02:52You want me to do that, with mint...
0:02:52 > 0:02:55- Yes, so if you can chop the mint. - Roughly chop it.
0:02:55 > 0:02:58Roughly chop the mint and we're going to mix that with some...
0:02:58 > 0:03:01Just a bit of oil and some Chardonnay vinegar,
0:03:01 > 0:03:06and that's what we're going to marinate the cuttlefish in.
0:03:06 > 0:03:09OK. So, no oil on there. Just straight on the chargrill.
0:03:09 > 0:03:10Nothing at all, because it's got...
0:03:10 > 0:03:14Even though there is a lot of water in there, it's quite sugary as well,
0:03:14 > 0:03:18so the sugars caramelise and you really don't need to oil it.
0:03:18 > 0:03:20Right, and now we are on with the cuttlefish.
0:03:20 > 0:03:22Now the cuttlefish, so...
0:03:22 > 0:03:27Just...strips of cuttlefish, a bit like a tagliatelle, really.
0:03:27 > 0:03:28Yeah.
0:03:28 > 0:03:33Um... And the thing with cuttlefish is it's a bit like a squid,
0:03:33 > 0:03:35a similar sort of thing as a squid.
0:03:35 > 0:03:37More people associate it with this, don't they?
0:03:37 > 0:03:42- They associate it with budgerigars, rather than dinner, I think.- Yeah.
0:03:42 > 0:03:43But it's a bit like squid,
0:03:43 > 0:03:46and you could quite easily translate this with squid.
0:03:46 > 0:03:50- Yeah.- You could use squid instead of the cuttlefish.
0:03:50 > 0:03:53Now, tell us about the restaurant - you've been open how long?
0:03:53 > 0:03:55- We've been open for 18 months now. - Yeah.
0:03:55 > 0:03:57Yeah, in the Westbury Hotel,
0:03:57 > 0:04:02which is just off of Bond Street in the middle of London.
0:04:02 > 0:04:04Right.
0:04:04 > 0:04:07And it's my first stand-alone venture -
0:04:07 > 0:04:09I've never done anything like this before.
0:04:09 > 0:04:13- Always worked under the watchful eye of other chefs.- Yeah.
0:04:13 > 0:04:14And some very good chefs, at that.
0:04:14 > 0:04:18And I got the opportunity to open my own restaurant,
0:04:18 > 0:04:21- under my own steam, and thought, "Why not?"- And away you go.
0:04:21 > 0:04:22Thought I'd go and do it,
0:04:22 > 0:04:25and never looked back, really, it's been great.
0:04:25 > 0:04:26I've really enjoyed it.
0:04:26 > 0:04:28Right, I'm going to get the sugar on for you,
0:04:28 > 0:04:30cos I know you want to get that caramelised.
0:04:30 > 0:04:32So, I'm marinating that for a few minutes.
0:04:32 > 0:04:34That's going to take on...the mint,
0:04:34 > 0:04:36you want to get the flavour of the mint...
0:04:36 > 0:04:39- There's a sink, if you want to wash your hands.- Thank you.
0:04:39 > 0:04:41I'll wash the knife as well. Take that.
0:04:41 > 0:04:42I'll lose that.
0:04:42 > 0:04:44- I'll let you get this sugar on to caramelise.- OK.
0:04:46 > 0:04:48There you go.
0:04:48 > 0:04:51- OK, so what we've got, we've got some toasted almonds there.- Yeah.
0:04:51 > 0:04:53What we're going to do is we're going to sweeten them up.
0:04:53 > 0:04:55We've got sugar, which I'm going to caramelise in the pan
0:04:55 > 0:04:58and make, almost, a spicy toffee, if you like.
0:04:58 > 0:05:01- Yeah.- Because I've got these spices, I've got some chilli flakes,
0:05:01 > 0:05:03some fennel seeds, some coriander,
0:05:03 > 0:05:06some fenugreek, black pepper and salt,
0:05:06 > 0:05:10and I'm going to mix all of that together...in here.
0:05:10 > 0:05:12Now, as well as a shiny Michelin star,
0:05:12 > 0:05:14somebody tells me you're also National Chef Of The Year.
0:05:14 > 0:05:17- National Chef Of The Year! - What does that mean?
0:05:17 > 0:05:19- It is a very grand title, for a start.- Right.
0:05:19 > 0:05:21It's a competition, a yearly competition,
0:05:21 > 0:05:25that's run by one of the bigger organisations
0:05:25 > 0:05:29for professional chefs and you compete.
0:05:29 > 0:05:32You go through semifinals and a final
0:05:32 > 0:05:34to compete at the restaurant show.
0:05:34 > 0:05:40- Right.- Eight of you in the final and you battle it out, basically,
0:05:40 > 0:05:43to see who's the best out of them.
0:05:43 > 0:05:46I did it twice, I came runner-up last year...
0:05:46 > 0:05:48- Right.- ..and won it this year.
0:05:48 > 0:05:50- Very good.- Which is...
0:05:50 > 0:05:52Got the radishes on there.
0:05:52 > 0:05:54Which is a lovely thing to win,
0:05:54 > 0:05:55and it was nice to get it out of the way,
0:05:55 > 0:05:58cos at least I don't have to do it a third year!
0:05:58 > 0:06:01You not going to go back and defend your title?
0:06:01 > 0:06:02I think it's one of those titles
0:06:02 > 0:06:04that...best not defended.
0:06:04 > 0:06:05Right, your sugar's nearly there.
0:06:05 > 0:06:07The sugar is almost caramelised,
0:06:07 > 0:06:10so I've got my Moroccan spices
0:06:10 > 0:06:14and I've got some lemon zest in there.
0:06:14 > 0:06:18We're going to use a little bit of lemon juice, too,
0:06:18 > 0:06:19and some butter, so...
0:06:19 > 0:06:22- It's just about there. - Yeah, that is there.
0:06:22 > 0:06:23No further than that.
0:06:23 > 0:06:26OK, thank you.
0:06:26 > 0:06:29- So, we make a little bit of a toffee.- Yeah.
0:06:29 > 0:06:31Got my spices.
0:06:31 > 0:06:34I've just basically toasted the almonds under the grill.
0:06:34 > 0:06:37- That's it, yeah.- This is kind of Moroccan-y sort of...
0:06:37 > 0:06:40- It's a bit North African.- Yeah.
0:06:40 > 0:06:41It's got those sort of flavours.
0:06:41 > 0:06:43- Almonds in?- Almonds in.
0:06:43 > 0:06:45- Wonderful.- There you go.
0:06:45 > 0:06:47And so just coat the almonds in the butter.
0:06:47 > 0:06:49The almonds will toast a bit further.
0:06:49 > 0:06:51What you don't want to do is toast the almonds
0:06:51 > 0:06:52all the way under the grill first of all,
0:06:52 > 0:06:55cos they will take on a bit more colour.
0:06:56 > 0:06:59- Almonds, of course, great combination with fish.- Yeah.
0:06:59 > 0:07:03- Classically with trout, but... - Yeah, it's a similar sort of thing.
0:07:03 > 0:07:06Yeah. Now, you want to use the leaves for this, as well.
0:07:06 > 0:07:07Yeah, just a few of the leaves,
0:07:07 > 0:07:09and you've already sliced the radishes,
0:07:09 > 0:07:11but a couple of the leaves.
0:07:11 > 0:07:15The leaves, I love using the leaves from the tops of radishes
0:07:15 > 0:07:17and turnips and kohlrabi, and so on,
0:07:17 > 0:07:21cos you tend to find that there's as much flavour in the leaf
0:07:21 > 0:07:22as there is in the vegetable itself.
0:07:22 > 0:07:24Cos many people just throw them away, don't they?
0:07:24 > 0:07:27I remember throwing them away when I worked for Koffmann
0:07:27 > 0:07:29- and getting a swift... - Did he punch you?
0:07:29 > 0:07:31- ..kick up the backside. - LAUGHTER
0:07:31 > 0:07:34So, I'm just going to turn over the...
0:07:35 > 0:07:38..the watermelon, now, cos that should be quite nicely
0:07:38 > 0:07:41caramelised on the first side.
0:07:41 > 0:07:44Now, as well as busy running your own restaurant,
0:07:44 > 0:07:45you're also running a lot of
0:07:45 > 0:07:48these collaboration sort of dinners in your place.
0:07:48 > 0:07:50Well, we've just... In fact, we're just starting.
0:07:50 > 0:07:53So this September, for the month of September,
0:07:53 > 0:07:58I've got four chefs coming to cook each Tuesday with me,
0:07:58 > 0:08:01and four very...
0:08:01 > 0:08:02Four amazing chefs, really.
0:08:02 > 0:08:06- I've got Sat Bains, Simon Rogan, from the UK.- Yeah.
0:08:06 > 0:08:10And then I've got a chef called Bart de Pooter from Holland...
0:08:10 > 0:08:13- Sorry, from Belgium.- Right. - Excuse me.
0:08:13 > 0:08:15..who's got a two-star Michelin restaurant in Belgium.
0:08:15 > 0:08:19- Yeah.- Cooks very progressive, incredibly good food,
0:08:19 > 0:08:21and a man called Iggy Chan.
0:08:21 > 0:08:24- Singapore.- From Singapore, yeah,
0:08:24 > 0:08:27who I met a couple of years ago and got on famously with,
0:08:27 > 0:08:30and I've asked him to help out as well.
0:08:30 > 0:08:33- So the key to this is cooking it quickly, like squid.- Quite quickly,
0:08:33 > 0:08:36cos you don't want it to... You don't want it to go tough.
0:08:36 > 0:08:40If you cook it for too long at this high temperature,
0:08:40 > 0:08:42it'll toughen up, so I'm just going to...
0:08:46 > 0:08:48Best to do this outdoors, really, isn't it?
0:08:48 > 0:08:50LAUGHTER
0:08:50 > 0:08:51COUGHING
0:08:51 > 0:08:55I'm glad we disabled the fire alarms before we started this one!
0:08:59 > 0:09:03- OK.- So it really is that quick. - Really fast, really fast.
0:09:03 > 0:09:06And you can... I mean, you can do it in a pan of oil as well.
0:09:06 > 0:09:08- Just as easy.- Take that off for you.
0:09:08 > 0:09:10Just going to put a little bit more of the... Thank you.
0:09:10 > 0:09:13A bit more of that dressing over the cuttlefish,
0:09:13 > 0:09:15and then I'll season that a touch.
0:09:16 > 0:09:19- But into there, I'm going to... - Throw in the leaves.
0:09:19 > 0:09:22The leaves, so that they wilt down a little bit,
0:09:22 > 0:09:24so they'll just soften up.
0:09:25 > 0:09:27And really, it's as simple as that,
0:09:27 > 0:09:30and all I'm going to do is put it together.
0:09:30 > 0:09:33So I've got the grilled watermelon.
0:09:33 > 0:09:35This could have...
0:09:35 > 0:09:37This could probably have done with being on
0:09:37 > 0:09:41for another five minutes or so, cos you get it really, properly...
0:09:41 > 0:09:44Soft, and the juices start to come out of it...
0:09:44 > 0:09:46Soft on the outside and nicely caramelised,
0:09:46 > 0:09:48so you've got the natural sugars, but the inside is always
0:09:48 > 0:09:50going to stay crunchy,
0:09:50 > 0:09:53and you've got that nice sort of fresh bite that you'd expect.
0:09:53 > 0:09:54Get you a spoon.
0:09:56 > 0:09:57Cuttlefish -
0:09:57 > 0:10:00don't know whether supermarkets sell cuttlefish, do they?
0:10:00 > 0:10:02- Get down to the fishmonger's, guys. - Fishmonger's.
0:10:04 > 0:10:06Right, and then you've got these radishes.
0:10:06 > 0:10:09Fresh radishes, which I'm going to sprinkle over, and then,
0:10:09 > 0:10:11of course, the almonds,
0:10:11 > 0:10:14which add that kind of spicy warmth.
0:10:14 > 0:10:16They've just been blanched in ice-cold water as well.
0:10:16 > 0:10:18- That's right. - And then the almonds over the top.
0:10:18 > 0:10:20The almonds, which, as you see,
0:10:20 > 0:10:22they're nice and sugary, nice and caramelised,
0:10:22 > 0:10:25so they've got a nice sweetness, but with a heat from the chilli.
0:10:29 > 0:10:31And then these fellas over here. These flowers.
0:10:31 > 0:10:34These flowers over here - I've got an amazing man
0:10:34 > 0:10:38down in Cornwall who runs a cooperative of farmers
0:10:38 > 0:10:44who grows lots of little, spicy flowers, wild flowers.
0:10:44 > 0:10:47These are the first radishes of the season that he's got here,
0:10:47 > 0:10:50tiny, weenie radishes, there's a nasturtium flower...
0:10:50 > 0:10:53All with flavour. So they look pretty,
0:10:53 > 0:10:54but they've got flavour.
0:10:54 > 0:10:56Rocket flowers, those, aren't they?
0:10:56 > 0:10:58Rocket flowers, yeah, which, you know...
0:10:58 > 0:11:00The great thing about this is that...
0:11:00 > 0:11:03The great thing about the flowers is they're not...they're only in
0:11:03 > 0:11:06for a few weeks of the season, so it's nice to jump on them and...
0:11:06 > 0:11:09Of course, you've got the wild garlic flowers now, as well.
0:11:09 > 0:11:11- Year, definitely, yeah. - But pretty strong, so...
0:11:11 > 0:11:13- Very strong. - I'm just going to dress...
0:11:13 > 0:11:15Courgette flowers are very nice, James.
0:11:15 > 0:11:17LAUGHTER
0:11:17 > 0:11:20They're nice stuffed, apparently, with risotto!
0:11:20 > 0:11:22- Right, and then finally, we've just got...- Finally...
0:11:22 > 0:11:24- Almonds grated over the top. - Just a little.
0:11:24 > 0:11:26- Fresh almonds as well. - While you grate that,
0:11:26 > 0:11:28tell us the name of the dish again.
0:11:28 > 0:11:31So we've got cuttlefish with mint,
0:11:31 > 0:11:35served with grilled watermelon and a radish salad.
0:11:35 > 0:11:38- It was worth the wait. Well done.- Thank you.
0:11:43 > 0:11:45We get to dive in to this one, so...
0:11:45 > 0:11:48- See, the food just keeps coming, you see.- Yeah.- Dive in.
0:11:48 > 0:11:49- Look at that.- Look at that.
0:11:49 > 0:11:52- Have you ever had cuttlefish before? - Never.- The first time.- A first.
0:11:52 > 0:11:55Like a picture, though, isn't it? Beautiful.
0:11:55 > 0:11:57It is. I mean, those flowers and bits and pieces,
0:11:57 > 0:11:58and the radish tops as well.
0:11:58 > 0:12:01- Often people just throw them away. - They do.
0:12:01 > 0:12:02Try and use everything off a vegetable,
0:12:02 > 0:12:04I think, it's important.
0:12:04 > 0:12:07In general, try and use everything on the animal as well.
0:12:07 > 0:12:09With the mint as well, cos it's quite a strong herb with fish.
0:12:09 > 0:12:11But it adds that sweetness, doesn't it?
0:12:11 > 0:12:15It marries along with the watermelon and back again with the spice.
0:12:15 > 0:12:18- He likes it.- Like that? - Yeah, that's right...
0:12:18 > 0:12:19Well, it's better than lobster!
0:12:19 > 0:12:21LAUGHTER
0:12:21 > 0:12:22Courgette!
0:12:27 > 0:12:29That would make a real showstopper starter,
0:12:29 > 0:12:31and if you can't get your hands on cuttlefish,
0:12:31 > 0:12:33then squid or octopus would work just as well.
0:12:33 > 0:12:36Coming up, James cooks strawberry cream-filled meringues
0:12:36 > 0:12:39for Sean Maguire, but first, it's over to Rick Stein,
0:12:39 > 0:12:42who is in Nottinghamshire, finding out about the secret
0:12:42 > 0:12:44to a good pork pie.
0:12:44 > 0:12:46In the grounds of this detached house
0:12:46 > 0:12:48in Cropwell Butler in Nottinghamshire
0:12:48 > 0:12:51are three brothers who make the best pork pies
0:12:51 > 0:12:53I've tasted in a long time
0:12:53 > 0:12:56from a recipe going back 150 years.
0:12:56 > 0:12:57Can you just smell that, Rick?
0:12:57 > 0:13:01I think pork pies are regarded generally as the butt
0:13:01 > 0:13:03of many a British Rail joke,
0:13:03 > 0:13:05which went with the curled-up sandwiches.
0:13:05 > 0:13:08In fact, I've noticed that in most of the pork pies
0:13:08 > 0:13:11I've had recently, there's a serious absence of jelly.
0:13:11 > 0:13:15This is the heart of a pork pie - jelly made from pigs' trotters
0:13:15 > 0:13:19which have been simmered until they fall apart.
0:13:19 > 0:13:21This mixer looks as though your grandfather may have...
0:13:21 > 0:13:22Yeah, yeah, sure.
0:13:22 > 0:13:25This mixer has got a lot of history with it, and my grandfather,
0:13:25 > 0:13:28when he was in business, in Nottingham,
0:13:28 > 0:13:30he had 16 of these in a row, all working,
0:13:30 > 0:13:32mixing pastry, mixing meat,
0:13:32 > 0:13:37and I think this is the only one left probably in England today.
0:13:37 > 0:13:39We can get our hands into it
0:13:39 > 0:13:44and mix it at the pace we like to mix.
0:13:44 > 0:13:46So it's like making handmade pastry?
0:13:46 > 0:13:49Sure, sure, there's no whipping it round and round.
0:13:49 > 0:13:51I can control it with this,
0:13:51 > 0:13:54and then when the lard, the hot boiled lard
0:13:54 > 0:14:00and water and salt go in, I can mix it all with my hands.
0:14:00 > 0:14:01So it's a hot water paste you're making?
0:14:01 > 0:14:04- Yeah, boiling water, which we're going to tip now.- OK.
0:14:04 > 0:14:06So, I'm going to take that off.
0:14:06 > 0:14:08So you've just got water and lard in there?
0:14:08 > 0:14:12- Water, English lard, sea salt... - Sea salt?
0:14:12 > 0:14:15Sea salt, and we're going to slowly tip it in, Rick.
0:14:17 > 0:14:20And all that should mix in with that pastry
0:14:20 > 0:14:23and really hit it with some power.
0:14:23 > 0:14:25- Brilliant.- Thank you, Rick. - That's all right.
0:14:25 > 0:14:28So, what's the secret of a really good pork pie, then?
0:14:28 > 0:14:31Well, I think the secret is the ingredients,
0:14:31 > 0:14:33the quality of the ingredients.
0:14:33 > 0:14:36What you actually use and what you're putting into it.
0:14:36 > 0:14:41I don't think you see any finer pastry, hot water pastry,
0:14:41 > 0:14:42than this one.
0:14:42 > 0:14:44Then we move on to the meat, which is hand...
0:14:44 > 0:14:48We hand-butcher everything, chop it, in a mincer,
0:14:48 > 0:14:50but chop it in a big mincer.
0:14:50 > 0:14:53- Yeah.- So we've got the quality of the meat, there,
0:14:53 > 0:14:54big chunks of meat.
0:14:54 > 0:14:56That's mixed perfect now.
0:14:56 > 0:14:59No need to mix that no more, job done.
0:15:02 > 0:15:05Everything about this is sort of apt, this pork pie,
0:15:05 > 0:15:07because the pigs are local, and it's tied in with the cheese,
0:15:07 > 0:15:09isn't it, with Stilton?
0:15:09 > 0:15:11Yeah, I mean, the history goes back years ago,
0:15:11 > 0:15:15where everyone produced, local farmers produced the pigs,
0:15:15 > 0:15:17the cheese was being produced, they needed something
0:15:17 > 0:15:19to feed the pigs on, so they fed them with the whey.
0:15:19 > 0:15:22Course, the quality of the pig when it's fed with whey
0:15:22 > 0:15:24is beautiful, the meat.
0:15:24 > 0:15:27So I think they had so much pork around, they said,
0:15:27 > 0:15:28"Right, let's make a pie."
0:15:28 > 0:15:32So they just made it by hand, which is a Melton Mowbray pork pie,
0:15:32 > 0:15:33when it's made by hand.
0:15:34 > 0:15:35They look fantastic.
0:15:37 > 0:15:39Beauties.
0:15:39 > 0:15:41You know they're cooked and they're ready...
0:15:41 > 0:15:44- They're bubbling. - They've been in there an hour.
0:15:44 > 0:15:46Simple question, but what do pork pies mean to you?
0:15:46 > 0:15:49Oh, I suppose everything, really. It's my life.
0:15:49 > 0:15:52Sadly, at 2.30 in the morning, you can wake up,
0:15:52 > 0:15:54wondering if you've jellied the pies
0:15:54 > 0:15:57or if they're ready to be sold the next day.
0:15:57 > 0:15:58It's a passion.
0:15:58 > 0:16:00And once you've picked the pie, you've cut it,
0:16:00 > 0:16:03and you've got that segment in your hand, ready to eat,
0:16:03 > 0:16:06and you bite into it and you get that lovely crunch of the pastry,
0:16:06 > 0:16:08and then you're into the softness of the jelly,
0:16:08 > 0:16:11and then you're back into another texture, with the meat.
0:16:15 > 0:16:18Hand-in-hand with the making of pork pies is Stilton cheese,
0:16:18 > 0:16:21one of the most famous cheeses in the land,
0:16:21 > 0:16:26and it all started here at this pub, The Bell.
0:16:26 > 0:16:29This was a coaching inn on the Great North Road -
0:16:29 > 0:16:33the equivalent now, I suppose, of a motorway service station.
0:16:34 > 0:16:37The coaches used to stop on the way to London
0:16:37 > 0:16:40and people with sophisticated palates would taste the cheese
0:16:40 > 0:16:44and recognise it for its greatness.
0:16:44 > 0:16:47And interestingly, Stilton wasn't actually made
0:16:47 > 0:16:48in the village of Stilton.
0:16:48 > 0:16:52It was made a bit further north, at a place called Wymondham.
0:16:52 > 0:16:55But the landlord of the pub here, The Bell,
0:16:55 > 0:16:59was a real entrepreneur and built up this sale for cheeses,
0:16:59 > 0:17:03had a sister-in-law who made fantastic cheese up there.
0:17:03 > 0:17:05And she had a bit of sense,
0:17:05 > 0:17:09cos she only sent the best cheeses down here to her brother-in-law.
0:17:09 > 0:17:12So, not unnaturally, the cheeses flourished
0:17:12 > 0:17:17and ultimately became one of the world's most famous cheeses.
0:17:17 > 0:17:20I wonder if you could say the same for the development
0:17:20 > 0:17:22of the motorway sandwich?
0:17:24 > 0:17:25As for the taste,
0:17:25 > 0:17:28the blue veining in it gives it a tartness.
0:17:28 > 0:17:33Like a lot of food, it's sort of point and counterpoint,
0:17:33 > 0:17:35and that's what makes it so satisfying, and actually,
0:17:35 > 0:17:38what they eat with it around here is a sweet plum bread,
0:17:38 > 0:17:41which again emphasises this point and counterpoint
0:17:41 > 0:17:43which I love so much.
0:17:44 > 0:17:46Actually, in these days of squeaky-clean hygiene,
0:17:46 > 0:17:49this is a really interesting quote from Daniel Defoe,
0:17:49 > 0:17:53who passed through the village in 1722.
0:17:53 > 0:17:56He said, "It's famous for its cheese,
0:17:56 > 0:17:59"which is called our English Parmesan,
0:17:59 > 0:18:03"and it's brought to the table with the mites or maggots around it
0:18:03 > 0:18:06"so thick that they bring a spoon with them
0:18:06 > 0:18:11"for you to eat the mites with as you do the cheese."
0:18:11 > 0:18:14But I prefer it, actually, as Stilton cut thinly
0:18:14 > 0:18:16with honey and walnuts,
0:18:16 > 0:18:19and a nice, healthy absence of mites!
0:18:29 > 0:18:32To Malvern - a very English town.
0:18:32 > 0:18:35Every time I come here, I think of Elgar
0:18:35 > 0:18:36and all things English.
0:18:36 > 0:18:37Well, it's difficult not to.
0:18:39 > 0:18:41To me, in gastronomic terms,
0:18:41 > 0:18:45one of the things that is special about Malvern is English sausages
0:18:45 > 0:18:49and, in particular, Chris Titchell's award-winning ones.
0:18:50 > 0:18:52They just look so appetising, Chris.
0:18:52 > 0:18:54Just run through them and tell us about
0:18:54 > 0:18:56the different types of sausage here.
0:18:56 > 0:18:58These are only a small selection,
0:18:58 > 0:19:00but a quick resume is pork and chive,
0:19:00 > 0:19:04just a mild hint of oniony flavour, really complements the pork nicely.
0:19:04 > 0:19:07Pork, cider and apple, local specialities.
0:19:07 > 0:19:08Beef, stout and mustard -
0:19:08 > 0:19:11the stout gives a lovely, soft texture to the beef,
0:19:11 > 0:19:12which can be a little bit...
0:19:12 > 0:19:15- I've never liked beef sausages, but...- It's because of the fat.
0:19:15 > 0:19:17There's a little pork in there as well,
0:19:17 > 0:19:20helps the succulence, so we're looking for succulence in that.
0:19:20 > 0:19:22These are our continental cousins, the merguez.
0:19:22 > 0:19:24They look real flash!
0:19:24 > 0:19:25Lots and lots of paprika in there.
0:19:25 > 0:19:28They're not that spicy, but, you know,
0:19:28 > 0:19:30nice tones of paprika in that.
0:19:30 > 0:19:34Another one designed by a customer, she called it "Spicy Old Tomato",
0:19:34 > 0:19:36but we call it our Worcestershire Tomato -
0:19:36 > 0:19:40Worcester sauce, spring onions, tomato puree, again, pork-based.
0:19:40 > 0:19:43And last but not least, the classic - plain pork.
0:19:43 > 0:19:45The biggest and best seller.
0:19:45 > 0:19:46So that outsells the others?
0:19:46 > 0:19:48Outsells all the others put together.
0:19:48 > 0:19:52We buy all our pork local from a free-range farm,
0:19:52 > 0:19:55and there's nothing overpowering -
0:19:55 > 0:19:58it's just a combination of light seasonings
0:19:58 > 0:20:01and textured properly, because we only mince it.
0:20:01 > 0:20:03We don't put it through a bowl chopper
0:20:03 > 0:20:05or anything that puts any pressure on the meat,
0:20:05 > 0:20:07so you've got a nice, loose-textured sausage
0:20:07 > 0:20:08and a good-quality skin,
0:20:08 > 0:20:10good-quality, natural skin, very important,
0:20:10 > 0:20:13because you've got to remember that a sausage is not only
0:20:13 > 0:20:16a combination of flavours - it's the whole eating experience
0:20:16 > 0:20:19of having that skin pop just as you bite it,
0:20:19 > 0:20:20and that's all part of it.
0:20:20 > 0:20:23It's getting all of the little bits and pieces together.
0:20:23 > 0:20:27It's all to do with just coming up with blends of flavours
0:20:27 > 0:20:30and putting things together that keep people interested,
0:20:30 > 0:20:35as well as not neglecting any of the things from hundreds of years
0:20:35 > 0:20:38of sausage-making that's been going on for ages.
0:20:38 > 0:20:39It's the original fast food.
0:20:42 > 0:20:45You look like a conjurer, you know, making sort of balloon shapes
0:20:45 > 0:20:48out of those long, thin, sausage-like balloons.
0:20:48 > 0:20:50- I still can't make any poodles. - Can't you?
0:20:50 > 0:20:52- No, I can't make a poodle. - You look like a natural!
0:20:52 > 0:20:55You can have a link of sausages, any flavour you like,
0:20:55 > 0:20:57but you can't have a poodle!
0:20:57 > 0:20:59So far on my gastronomic journey,
0:20:59 > 0:21:03I feel I haven't done justice to the vegetables we grow here.
0:21:03 > 0:21:08I've come to Coleshill Organic Farm to meet Peter and Sonia Richardson.
0:21:08 > 0:21:10It must be a very nice place to work.
0:21:10 > 0:21:13I mean, it's very nice, all these flowers everywhere.
0:21:13 > 0:21:15That is our singing gardener.
0:21:15 > 0:21:18She planted all the flowers and everyone that walks through -
0:21:18 > 0:21:19we have a lot of people walking through,
0:21:19 > 0:21:21there's a short cut into the village -
0:21:21 > 0:21:23and they all comment on the flowers.
0:21:23 > 0:21:25- So you've got a singing gardener? - Yeah, yeah.
0:21:25 > 0:21:29- Why? Cos she's so happy working...? - That's it, yeah!
0:21:29 > 0:21:30She likes being in a walled garden.
0:21:30 > 0:21:32There's something timeless, isn't it?
0:21:32 > 0:21:33You know, it's sort of like...
0:21:33 > 0:21:35It just goes back to The Secret Garden
0:21:35 > 0:21:39and Mr McGregor and all those sort of fictional characters, really,
0:21:39 > 0:21:42and...yeah, it's just a very special place to work.
0:21:42 > 0:21:44What we try and do when we do our boxes
0:21:44 > 0:21:47is we sent out newsletters too, with recipes and things.
0:21:47 > 0:21:50Just so that when people get an unusual vegetable,
0:21:50 > 0:21:53like a celeriac - you know, "What's this knobbly swede? -
0:21:53 > 0:21:54they can actually do something with it
0:21:54 > 0:21:57that they are going to enjoy, hopefully.
0:21:57 > 0:22:00Whoever thought up vegetable boxes was a genius -
0:22:00 > 0:22:04paying a small sum of money each week to a local farmer
0:22:04 > 0:22:07for a selection of his fresh produce.
0:22:07 > 0:22:10Well, it inspired me to come up with this dish -
0:22:10 > 0:22:14leek cannelloni with provolone piccante cheese.
0:22:14 > 0:22:17First of all, melt some butter in a nonstick pan
0:22:17 > 0:22:20and add three or four sliced leeks.
0:22:20 > 0:22:24Stir the leeks around in the butter and add some thyme.
0:22:24 > 0:22:26I'm using lemon thyme here.
0:22:26 > 0:22:30Continue to cook gently while you crush some garlic.
0:22:30 > 0:22:35These organic leeks taste hotter and more peppery than ordinary ones.
0:22:35 > 0:22:38Now, I add a small amount of water.
0:22:38 > 0:22:41A little more stirring and then some salt
0:22:41 > 0:22:43and freshly ground black pepper.
0:22:43 > 0:22:47I need a good, concentrated tomato sauce
0:22:47 > 0:22:49to spread under the cannellonis.
0:22:49 > 0:22:52Just take some olive oil and some chopped onion,
0:22:52 > 0:22:54finely chopped onion, and chopped garlic.
0:22:54 > 0:22:57Sweat off the onion and garlic in the olive oil,
0:22:57 > 0:23:00then add a can of chopped tomatoes, Italian chopped tomatoes.
0:23:00 > 0:23:03Don't bother with fresh British tomatoes,
0:23:03 > 0:23:04they won't taste good enough.
0:23:04 > 0:23:06And then you just knock that down.
0:23:06 > 0:23:08In other words, you sort of reduce it right down,
0:23:08 > 0:23:10and you make a thing called a gastrique,
0:23:10 > 0:23:11and this is a real little tip -
0:23:11 > 0:23:13what it is is just a little bit of vinegar,
0:23:13 > 0:23:16about two tablespoons of vinegar,
0:23:16 > 0:23:18with about a teaspoon of sugar,
0:23:18 > 0:23:21and you just boil that down to a real essence and add that,
0:23:21 > 0:23:23then a bit of salt and pepper.
0:23:23 > 0:23:26But the gastrique really gives the tomato sauce a real lift
0:23:26 > 0:23:30and people say, "Gosh, what is so special about that tomato sauce?"
0:23:31 > 0:23:35Don't get me wrong - I really like English tomatoes in the summer,
0:23:35 > 0:23:38and they are perfect for this sauce then.
0:23:38 > 0:23:42But not the hothouse winter ones - you're better off with tinned.
0:23:42 > 0:23:47Now I add some ricotta cheese to the nicely softened leeks,
0:23:47 > 0:23:51and roll about a tablespoon up in some soft lasagne.
0:23:52 > 0:23:56Cannelloni were my first introduction to Italian food,
0:23:56 > 0:23:58cos my parents had a flat in London
0:23:58 > 0:24:01and there was an Italian deli on the corner
0:24:01 > 0:24:02and I just remember going...
0:24:02 > 0:24:05little cardboard boxes of cannelloni,
0:24:05 > 0:24:07that delicious tomato sauce
0:24:07 > 0:24:10and the bechamel and the Parmesan on top.
0:24:10 > 0:24:15So I am always trying to slip cannelloni recipes in somewhere.
0:24:15 > 0:24:19Now, to finish the dish off, a simple bechamel sauce.
0:24:19 > 0:24:23First, I need to infuse flavour into the milk.
0:24:23 > 0:24:25I tip it into a saucepan, add half an onion,
0:24:25 > 0:24:28studded with three or four cloves.
0:24:28 > 0:24:31Then I add a bay leaf or two and a few peppercorns,
0:24:31 > 0:24:32and then I simmer.
0:24:32 > 0:24:34But I don't let it boil.
0:24:34 > 0:24:37I take it off the heat and in another saucepan,
0:24:37 > 0:24:42melt the butter and some flour and stir to make a roux.
0:24:42 > 0:24:45I'll cook this gently for three or four minutes.
0:24:45 > 0:24:48Now, I pour the milk through a sieve and into the roux,
0:24:48 > 0:24:51and whisk briskly to make a smooth sauce.
0:24:51 > 0:24:57Bechamel's the easiest mother sauce to make and goes back to Louis XIV.
0:24:57 > 0:25:00There's loads of rows whether it was French or Italian in origin.
0:25:00 > 0:25:03I'm not too bothered - it just works for me.
0:25:03 > 0:25:06I add a bit of cream and some grated provolone -
0:25:06 > 0:25:10it's a cow's milk cheese from southern Italy.
0:25:10 > 0:25:13Finally, I add an egg yolk for an extra bit of richness
0:25:13 > 0:25:16and to make the sauce brown on top in the oven.
0:25:16 > 0:25:18Then I whisk in some salt.
0:25:18 > 0:25:21I have to admit that the idea for this dish
0:25:21 > 0:25:24came from our own leeks with plain white sauce,
0:25:24 > 0:25:27which goes so well with roast lamb,
0:25:27 > 0:25:30and I pour the sauce right over the cannellonis
0:25:30 > 0:25:33and sprinkle with the cheese.
0:25:33 > 0:25:36So, all that remains to be done is to bake in an oven
0:25:36 > 0:25:40at about 200 degrees - centigrade, that is -
0:25:40 > 0:25:42for about half an hour.
0:25:44 > 0:25:47Now this, of course, is a vegetarian dish.
0:25:47 > 0:25:50I feel a bit sorry for Christopher, our cameraman.
0:25:50 > 0:25:53He's a vegetarian and he suffers awfully bland food
0:25:53 > 0:25:56with such stoicism on our travels.
0:25:56 > 0:25:59It's so rare to get something good.
0:25:59 > 0:26:01This is for him - he really liked it.
0:26:07 > 0:26:10I'm not sure the cameramen on this show would be quite as excited -
0:26:10 > 0:26:12they're all a bunch of carnivores, really.
0:26:12 > 0:26:15Rick is right, and it's great to celebrate great vegetables
0:26:15 > 0:26:16we grow in this country.
0:26:16 > 0:26:18But it's not just veg that we should be proud of.
0:26:18 > 0:26:20At this time of year, there are other great produce,
0:26:20 > 0:26:22like British fruit, for instance,
0:26:22 > 0:26:25and they don't get any more British than these fellas here.
0:26:25 > 0:26:28The first crop of English strawberries.
0:26:28 > 0:26:30- Do you want one?- Yes, please. - Proper English...
0:26:30 > 0:26:33If you've been in LA for too long, you'll have missed them.
0:26:33 > 0:26:35Proper English strawberries - absolutely delicious
0:26:35 > 0:26:36throughout the whole of the season.
0:26:36 > 0:26:38- Wonderful.- Very good.
0:26:38 > 0:26:41What I'm going to do is a proper dish as well with strawberries -
0:26:41 > 0:26:43not an Eton mess, not that kind of stuff.
0:26:43 > 0:26:45I'm going to do meringue, I'm going to do meringue
0:26:45 > 0:26:48stuffed with the nice little strawberries and fresh cream.
0:26:48 > 0:26:50Very, very simple. All I'm going to do is,
0:26:50 > 0:26:51first, make our meringue.
0:26:51 > 0:26:54We need four egg whites for this, so I'm just going to crack the eggs
0:26:54 > 0:26:57into our little pot there and we'll just lose that.
0:26:57 > 0:27:00Now, I mentioned at the top of the show about EastEnders.
0:27:00 > 0:27:03- Mm-hm.- And obviously, Grange Hill, but it was before then.
0:27:03 > 0:27:06You worked, five years old, with Sir Laurence Olivier.
0:27:06 > 0:27:09- Yes, yes.- Incredible.- I hear he was thrilled to work with me!- Exactly!
0:27:09 > 0:27:11And seven?
0:27:11 > 0:27:12You played what at seven years old?
0:27:12 > 0:27:14Monty Python...
0:27:14 > 0:27:17I was one of the children singing Every Sperm Is Sacred
0:27:17 > 0:27:18in The Meaning Of Life.
0:27:18 > 0:27:21- As you do.- Which my Catholic schoolteachers were delighted about!
0:27:21 > 0:27:23I bet they were!
0:27:23 > 0:27:25And your career kind of took off from there.
0:27:25 > 0:27:28Er, yeah. I've just sort of...
0:27:28 > 0:27:31Like every actor, you have peaks and troughs,
0:27:31 > 0:27:34but, yeah, I think that you're really, really just fortunate
0:27:34 > 0:27:36if you manage to just keep working.
0:27:36 > 0:27:38I mentioned the fact ... You must work incredibly hard,
0:27:38 > 0:27:40because I've read your biography.
0:27:40 > 0:27:42I mean, literally, you've done everything, from theatre,
0:27:42 > 0:27:44television, back into film,
0:27:44 > 0:27:46- Music...- Yes.
0:27:46 > 0:27:49What was this music thing, 1996, was it?
0:27:49 > 0:27:51Yeah, I just felt like, you know,
0:27:51 > 0:27:53the music industry needed a little help, so...
0:27:53 > 0:27:56To be honest, it was one of those things after leaving EastEnders,
0:27:56 > 0:27:59it was kind of a long story, but I resisted it many times.
0:27:59 > 0:28:00I was asked if I wanted to do it,
0:28:00 > 0:28:03and I was like, "I don't have any musical talent."
0:28:03 > 0:28:05They were like, "That's not a problem.
0:28:05 > 0:28:08"Not important - don't let that hold you back!"
0:28:08 > 0:28:10And I ended up having a bad motorcycle accident,
0:28:10 > 0:28:13and was lying in bed, in hospital and I thought,
0:28:13 > 0:28:14"Oh, you know what? I'll give it a go.
0:28:14 > 0:28:16"Probably be one record and then it'll disappear."
0:28:16 > 0:28:18- Three albums, four tours... - Yeah, yeah.
0:28:18 > 0:28:20So it was one of those things that I just didn't...
0:28:20 > 0:28:24I didn't foresee it lasting as long as it did, and I apologise.
0:28:24 > 0:28:26- LAUGHTER - I apologise for putting you through that!
0:28:26 > 0:28:29The bright lights of Hollywood took you over to LA,
0:28:29 > 0:28:30like a lot of actors.
0:28:30 > 0:28:31But it must be difficult out there.
0:28:31 > 0:28:34Yeah, I didn't really...
0:28:34 > 0:28:35It wasn't a strategy or a plan.
0:28:35 > 0:28:39I was just sort of going about my business here
0:28:39 > 0:28:43and my manager sort of saw me in something that had been on the BBC
0:28:43 > 0:28:45and said, "Would you like a manager?"
0:28:45 > 0:28:47And I was like, "Yes, that would be nice."
0:28:47 > 0:28:50And one thing led to another, did an audition on tape here,
0:28:50 > 0:28:52it was sent over there, the director liked me,
0:28:52 > 0:28:54flew me over and then...
0:28:54 > 0:28:57- And lead role.- Yeah.- In, what, Meet The Spartans, it was?
0:28:57 > 0:29:00No, this was about nine years ago, when I moved there.
0:29:00 > 0:29:01I actually went to Warner Brothers
0:29:01 > 0:29:05and they just sort of liked me for some reason.
0:29:05 > 0:29:08I think they probably drink a lot there.
0:29:08 > 0:29:09LAUGHTER
0:29:09 > 0:29:12And I got a deal to make a show for them
0:29:12 > 0:29:14and it lasted for about a year-and-a-half,
0:29:14 > 0:29:17and by then, I sort of liked living there, so I stayed.
0:29:17 > 0:29:20- And the rest is history. - Yeah.- There you go.
0:29:20 > 0:29:23Just quickly, make the meringue, whipped egg whites.
0:29:23 > 0:29:26You can have this after your Sunday lunch.
0:29:26 > 0:29:29Sugar - no need to follow the old recipes
0:29:29 > 0:29:30of folding in figure of eight,
0:29:30 > 0:29:33just get the sugar in as quick as possible.
0:29:33 > 0:29:34There you go.
0:29:34 > 0:29:37Now, if you want sticky meringue, it's what you do next.
0:29:37 > 0:29:40You put either cornflour or white wine vinegar in it,
0:29:40 > 0:29:43and that way, when you cook it, it'll go very sticky in the middle.
0:29:43 > 0:29:45- And crunchy on the outside. - Vinegar? In meringue?
0:29:45 > 0:29:48Vinegar in meringue, that's how you get sticky meringue.
0:29:48 > 0:29:50If you've got a fan oven, like I have,
0:29:50 > 0:29:52a bit of meringue on there.
0:29:52 > 0:29:56It sticks the paper down, otherwise, if you have got a fan oven,
0:29:56 > 0:30:00your meringues will be flying around the oven when you open the door.
0:30:00 > 0:30:01Just sticks to the bottom there.
0:30:01 > 0:30:05And all we do with that is just lift these on and just pop them on...
0:30:07 > 0:30:12..like that and they just literally sit on top like that.
0:30:12 > 0:30:16So, from Hollywood, now you're back into the UK. This new...
0:30:16 > 0:30:19- It's like a comedy, isn't it? - It's... Yeah, it's a sort of...
0:30:19 > 0:30:22It's a co-production between an American channel and the BBC
0:30:22 > 0:30:28here and it's, yeah, it's a sort of action adventure fantasy comedy.
0:30:28 > 0:30:31We were trying to squeeze as many genres as we could.
0:30:31 > 0:30:32What's it called?
0:30:32 > 0:30:34This is always the fun part.
0:30:34 > 0:30:39- It's called Krod Mandoon And The Flaming Sword Of Fire.- Right.- Yes.
0:30:39 > 0:30:40That's normally the reaction I get.
0:30:40 > 0:30:43"And that's the title they're sticking with, is it?"
0:30:43 > 0:30:45And it was actually funny, that was the thing that nearly put me off.
0:30:45 > 0:30:48"Who's going to watch Krod Mandoon And The Flaming Sword Of Fire?"
0:30:48 > 0:30:51And then I read it and I was like, "Oh, actually pretty funny."
0:30:51 > 0:30:52So what's different about it, then?
0:30:52 > 0:30:54Cos they're saying that it's this new form of comedy.
0:30:54 > 0:30:56I don't know if it's anything new, per se.
0:30:56 > 0:30:59I mean, everything's just a regurgitation of the same thing, but
0:30:59 > 0:31:02I don't think it's been done or seen and it's sort of
0:31:02 > 0:31:07a little bit Monty Python, it's sort of a bit sort of Blackadder.
0:31:07 > 0:31:10And it's got Matt Lucas, who I think is probably the funniest guy
0:31:10 > 0:31:13I've ever met, so it's worth looking at just for...
0:31:13 > 0:31:15- And will it go across to America as well?- Yes.
0:31:15 > 0:31:17Well, it just aired there.
0:31:17 > 0:31:21- It aired there first and now it's going to start here.- There you go.
0:31:21 > 0:31:25And you mention Matt Lucas - it must give you a big boost.
0:31:25 > 0:31:27Oh, it's amazing.
0:31:27 > 0:31:30Cos I'm just, like most people, I'm just a huge fan of his,
0:31:30 > 0:31:33so when you're standing opposite him, trying to do a scene and he...
0:31:33 > 0:31:35I always thought that funny people could, you know,
0:31:35 > 0:31:38- manage to not get the giggles, but he's a giggler.- Yeah.
0:31:38 > 0:31:40And if he laughs, you've got no chance, have you?
0:31:40 > 0:31:43Right, just finish this off. We've got our meringue.
0:31:43 > 0:31:45In we go with the strawberries now.
0:31:45 > 0:31:47There you go, good old-fashioned English strawberries.
0:31:47 > 0:31:49Bit of whipped double cream. There you go.
0:31:49 > 0:31:52And then what I've got in here is just got some strawberries
0:31:52 > 0:31:53just in there, in the blender.
0:31:55 > 0:31:56We just blend roughly...
0:31:56 > 0:31:59- to a little paste.- It's a nice little mini one, isn't it?
0:31:59 > 0:32:02- You like the little mini blender? - Yeah, it's nice. Sweet.- Very sweet.
0:32:02 > 0:32:06And then we can take our puree and throw that in as well.
0:32:06 > 0:32:08So the idea is we give this a quick mix.
0:32:10 > 0:32:12But then this is where it gets better.
0:32:12 > 0:32:16You take a dollop of your meringue, which I've got on here.
0:32:16 > 0:32:20- Look at these. - You've made one earlier.- Yeah.
0:32:20 > 0:32:23Well, it takes an hour and a half in the oven. Low oven.
0:32:23 > 0:32:25These were done this morning.
0:32:26 > 0:32:28There you go.
0:32:28 > 0:32:31- I was up at 6am making these. - Yeah, me too.
0:32:31 > 0:32:34I made a bunch of meringues before I left the house.
0:32:34 > 0:32:36And then a pile of that on the top.
0:32:36 > 0:32:39Then, if you're into Michelin Star cooking, like John,
0:32:39 > 0:32:42- bit of icing sugar on the top.- Is that it? That's what gets the star?
0:32:42 > 0:32:45That's an extra fiver in his restaurant! That's what that is.
0:32:45 > 0:32:49- Dive into that.- What's the correct, polite way?- There isn't one.
0:32:49 > 0:32:52- So I just pick it up like a hamburger?- You can use your...- OK.
0:32:52 > 0:32:54You can pick it up like a hamburger if you want.
0:32:54 > 0:32:57- I don't want to look uncouth on a cooking show.- It's all right.
0:32:57 > 0:32:58Cos I am, obviously, but...
0:32:59 > 0:33:00You can just dive in.
0:33:00 > 0:33:03That's a pre-dessert in Yorkshire, isn't it, James?
0:33:03 > 0:33:06- This is a petit fours in Yorkshire, mate.- Wow, that's really good.- Eh?
0:33:06 > 0:33:10Look at that. It's proper. There you go.
0:33:10 > 0:33:13There you go. Bit of that, there you go.
0:33:13 > 0:33:16This is just for you, John Campbell.
0:33:16 > 0:33:20- There you go?- Where's my icing sugar?- You want your icing sugar?
0:33:20 > 0:33:23- Make you feel at home! There you go.- Thank you.
0:33:23 > 0:33:25- What do you think of that? - So good!- Happy?
0:33:25 > 0:33:26Yeah!
0:33:31 > 0:33:33I'm not sure whether Sean Maguire liked that or not,
0:33:33 > 0:33:35what do you reckon(?) Anyway, today,
0:33:35 > 0:33:37we're taking a look back at some of the delicious recipes from
0:33:37 > 0:33:40the Saturday Kitchen archives and there are still loads of
0:33:40 > 0:33:41inspiring dishes to come.
0:33:41 > 0:33:44Up next, it's Lawrence Keogh with a tasty mackerel dish.
0:33:44 > 0:33:46And watch as James' shirt changes colour.
0:33:46 > 0:33:50He also changes the colour of Lawrence's jeans. Take a look.
0:33:50 > 0:33:52- Good to have you on the show again, Lawrence.- Morning, mate.
0:33:52 > 0:33:56- Like I said, something very, very seasonal.- Yeah.- And quick as well.
0:33:56 > 0:33:58Very quick. We're going to do a freshly-smoked mackerel.
0:33:58 > 0:34:00OK, that's been filleted
0:34:00 > 0:34:01and V-boned, actually.
0:34:01 > 0:34:02You can see the line down the centre.
0:34:02 > 0:34:04That's where it's been V-boned.
0:34:04 > 0:34:07But before we get cooking, I've been doing the show for four years.
0:34:07 > 0:34:10My mother, this is the first time she's watched it live,
0:34:10 > 0:34:11the very, very first time.
0:34:11 > 0:34:14She's now petrified and has probably spilt the coffee all over the place.
0:34:14 > 0:34:17But she's always moaning about my hair and my shirt.
0:34:17 > 0:34:19Mother, if you don't like the shirt,
0:34:19 > 0:34:23you can have this colour...or this colour...or this colour.
0:34:23 > 0:34:27But we'll go back to this colour. It's good that, innit? I like that.
0:34:27 > 0:34:30- Been playing with that all morning. - I have! Well, they have, yeah.
0:34:30 > 0:34:33I'm wearing blue again, yeah? There you go. Right, fire away.
0:34:33 > 0:34:34We've got some beetroot.
0:34:34 > 0:34:37We're going to smoke the mackerel in hickory wood.
0:34:37 > 0:34:40We've got coriander seeds, garlic, lemon and, obviously,
0:34:40 > 0:34:43which you absolutely hate and that's why I brought it along...
0:34:43 > 0:34:46- Look at it!- It's horseradish, fresh horseradish.- Horrific stuff.
0:34:46 > 0:34:48And he can't stand it.
0:34:48 > 0:34:51And also we've got smoked paprika - two types. We've got sweet and hot.
0:34:51 > 0:34:53Right, so, first thing we're going to do...
0:34:53 > 0:34:54I'm going to lightly oil the mackerel.
0:34:54 > 0:34:58- Just a bit of oil on the skin.- Now, you want me to slice this garlic.
0:34:58 > 0:35:01- Slice the garlic wafer thin, please. - And the coriander seeds.
0:35:01 > 0:35:04Yes, crush those. I'm going to season the mackerel.
0:35:04 > 0:35:08I hope you turned the smoke alarms on earlier.
0:35:08 > 0:35:11Now, we'll get that in there and explain what it is,
0:35:11 > 0:35:14because it needs to cook. It needs to cook for five minutes.
0:35:14 > 0:35:17Just lay it down on that hickory wood that's smoking.
0:35:17 > 0:35:19If we want to preserve this,
0:35:19 > 0:35:21we'd soak the mackerel in some salted water,
0:35:21 > 0:35:23like two ounces of salt, 600mls on water,
0:35:23 > 0:35:25for four hours to cure it with some salt first.
0:35:25 > 0:35:28But it kind of puts people off when you start talking about that,
0:35:28 > 0:35:30but smoked fish, you can buy that sort of stuff from garden centres.
0:35:30 > 0:35:34Exactly. This'll take about five, six minutes. It won't take long.
0:35:34 > 0:35:37Now, the beetroot is lovely. This is golden beetroot.
0:35:37 > 0:35:38I'm going to show you one here.
0:35:38 > 0:35:41Right, we're going to blanch this beetroot leaf,
0:35:41 > 0:35:42so you want lots and lots of olive oil.
0:35:42 > 0:35:45There's a sink in the back if you want to wash your hands.
0:35:45 > 0:35:47You want lots and lots of olive oil, make a little bath.
0:35:47 > 0:35:50We've got sliced garlic in there and the crushed coriander seeds.
0:35:50 > 0:35:52- OK, that's in there. - This is golden beetroot.
0:35:52 > 0:35:54You don't often see this very much.
0:35:54 > 0:35:56Now, this is your ethos as a restaurant, isn't it?
0:35:56 > 0:35:59Golden beetroot. That's lovely. So you've got golden beetroot.
0:35:59 > 0:36:02So you're trying to find historic, small quantities of veg.
0:36:02 > 0:36:07- And that's your candied beetroot. - He's not listening to me.
0:36:07 > 0:36:09- I'm showing the camera.- These. These.
0:36:09 > 0:36:11You're trying to find this sort of historic sort of veg,
0:36:11 > 0:36:14- and small quantities. - Yeah, and this is in season.
0:36:14 > 0:36:17These have come from Colchester. So these have come from Borough Market.
0:36:17 > 0:36:18We change the menu, as you know,
0:36:18 > 0:36:21every month for the seasons and, er, you know,
0:36:21 > 0:36:23it might be a bit boring some times of the year,
0:36:23 > 0:36:26swede and curly kale but, hey, we do swede with butter and nutmeg
0:36:26 > 0:36:29and curly kale and sprouts with cream and things like that.
0:36:29 > 0:36:31We play with it.
0:36:31 > 0:36:34What I want you to do is take the nice red leaves here, OK?
0:36:34 > 0:36:37Now, you can eat these leaves.
0:36:37 > 0:36:39We're going to blanch these in boiling salted water for
0:36:39 > 0:36:40about 20 seconds.
0:36:40 > 0:36:43A lot of people think these are poisonous, but they're not.
0:36:43 > 0:36:44No, they're really good for you.
0:36:44 > 0:36:47Some good acids, good sort of things in there.
0:36:47 > 0:36:50Now, these ones we're going to take to one side.
0:36:50 > 0:36:51So we'll take the beetroot leaves...
0:36:51 > 0:36:53I'm going to refresh... Do something unusual.
0:36:53 > 0:36:56I'm going to refresh the beetroot leaves in cold olive oil.
0:36:56 > 0:36:59It's an idea I got from an Italian restaurant that I worked in
0:36:59 > 0:37:02many years ago as a young lad and it was nice.
0:37:02 > 0:37:05We used to do it with a mozzarella salad. It was quite nice.
0:37:05 > 0:37:08Now, the other tray for me, chef. These beetroots...
0:37:08 > 0:37:09Just to recap, in there,
0:37:09 > 0:37:12there's nothing else other than the hickory chips, which are those.
0:37:12 > 0:37:16- Hickory chips, there. - On there, with a little bit of...
0:37:16 > 0:37:18You can use a baking sheet, or even a bit of tinfoil on the bottom.
0:37:18 > 0:37:22Yeah, yeah. If you're at home, what I do is get your hand like that,
0:37:22 > 0:37:24wrap some foil around your hand, like a cup,
0:37:24 > 0:37:27put the hickory wood into a pan, and, same way.
0:37:27 > 0:37:30And this is great for a barbecue and things like that, James.
0:37:30 > 0:37:31It's lovely.
0:37:31 > 0:37:33So these literally just want 20 seconds.
0:37:33 > 0:37:3520 seconds and refresh in the cold olive oil.
0:37:35 > 0:37:37These beetroots,
0:37:37 > 0:37:42we need some more olive oil and just kind of glug, glug, glug over.
0:37:42 > 0:37:45Do you use the beetroot leaves and stuff like that?
0:37:45 > 0:37:48Because I know you can use turnip leaves and all that sort of stuff.
0:37:48 > 0:37:50- Absolutely.- I think chefs have become quite used
0:37:50 > 0:37:52to using the whole vegetables
0:37:52 > 0:37:55these days. And, as Lawrence said, great flavour as well.
0:37:56 > 0:37:59I always like blending my paprikas, cos, many years ago,
0:37:59 > 0:38:03when I was at the Ritz in London, we used to do stroganoff,
0:38:03 > 0:38:04the old-fashioned stroganoff,
0:38:04 > 0:38:07and I was always taught to blend the hot and sweet together.
0:38:07 > 0:38:11So we're blending that and if you have about two grams of each
0:38:11 > 0:38:14and just sprinkle it over the beetroot, so it's olive oil,
0:38:14 > 0:38:17salt, pepper and beet and that goes in the oven.
0:38:17 > 0:38:19- Yeah.- OK. That's it.
0:38:19 > 0:38:22If you can get them pea shoots and cut them into some ice water, chef?
0:38:22 > 0:38:24- Yeah.- OK. Now, there's one...
0:38:26 > 0:38:28There's one prepared earlier.
0:38:28 > 0:38:31- There's one prepared earlier. - How long is that...
0:38:31 > 0:38:33You don't need to peel those, but how long does that go in for?
0:38:33 > 0:38:37- That's taken about 10, 12 minutes, to be honest.- Right, OK.- OK.
0:38:37 > 0:38:40So they come out and what's nice is to get a little glug, glug,
0:38:40 > 0:38:43glug of...some nice honey. I want you to peel the horseradish, James.
0:38:43 > 0:38:46I know you... The only reason I brought horseradish on
0:38:46 > 0:38:48is I know you hate it. He comes to the restaurant,
0:38:48 > 0:38:50has roast beef and goes, "Take the horseradish off, Keogh.
0:38:50 > 0:38:52- "Don't like it." - JAMES LAUGHS
0:38:52 > 0:38:55- "Hate it."- I mean, look at it! It's just horrific stuff.
0:38:55 > 0:38:57Before you start peeling it...
0:38:57 > 0:39:01If you plant this in your garden, you can never, ever get rid of it.
0:39:01 > 0:39:03He hates the smell of it. He can't stand it.
0:39:03 > 0:39:05- I can't stand the taste of it.- It's going to be all over your hands now.
0:39:05 > 0:39:09- Because he's been complaining all morning...- What have you done?
0:39:09 > 0:39:13BBC props department... have brought this along.
0:39:13 > 0:39:15JAMES LAUGHS
0:39:15 > 0:39:19- Brilliant.- There you go. If you grate that for me...
0:39:21 > 0:39:22He can't stand it.
0:39:25 > 0:39:27- It's a good look, James. - MUFFLED: I can't breathe!- Fantastic.
0:39:27 > 0:39:29Suits you.
0:39:31 > 0:39:34There you go. Change your shirt at the same time.
0:39:34 > 0:39:35There you go.
0:39:35 > 0:39:39- Right.- Where has this been in? - You don't want to know.- Exactly!
0:39:39 > 0:39:41Andy, the producer...
0:39:43 > 0:39:45Let's have a quick look at the mackerel.
0:39:45 > 0:39:48Next time you phone up, wanting to be on this show, we're full.
0:39:48 > 0:39:51- Right, that's doing lovely well now. - Yeah.- Right. Erm, lemon.
0:39:51 > 0:39:53I want one lemon grated in there.
0:39:53 > 0:39:56I'm just checking to see if you've got anything else underneath there.
0:39:56 > 0:40:01- No, no.- One lemon grated.- One lemon grated in there. OK? That's it.
0:40:02 > 0:40:04- OK.- Yeah.
0:40:04 > 0:40:06- Lovely.- So this is kind of like a dressing as well, yeah?
0:40:06 > 0:40:08- Yeah, this is going to make the dressing.- Right.
0:40:08 > 0:40:11And it's nice, you can play with that marinade, if you want to,
0:40:11 > 0:40:13a little bit, you know? Do something...
0:40:13 > 0:40:16- Put some fresh herbs through it, you know.- Yep.- Tarragon, parsley.
0:40:16 > 0:40:19The horseradish is so strong, it makes you cry.
0:40:21 > 0:40:25It genuinely would be my food and I would gag as well, at the end of it.
0:40:25 > 0:40:26- It's just...- There you go.
0:40:28 > 0:40:30- So the fish is ready.- Fish is ready.
0:40:30 > 0:40:32- Take the lid off there. - Look at that.
0:40:32 > 0:40:33That's nicely seasoned.
0:40:33 > 0:40:36Don't do that next to your net curtains at home.
0:40:37 > 0:40:41- There you go. Right, you going to plate up now?- Yeah. There we go.
0:40:42 > 0:40:45Now, what's nice, while I roast these whole, is when you cut
0:40:45 > 0:40:49them in half now, you've got the lovely colours coming through.
0:40:49 > 0:40:51It's best to roast them whole.
0:40:51 > 0:40:54There we go. Look at the beautiful colours there, James.
0:40:54 > 0:40:56Fantastic, isn't it? Right? Look at that.
0:40:57 > 0:41:01- Licking fingers.- OK.- Wash me hands.
0:41:01 > 0:41:04Right, pick up some of this...beetroot leaves, OK?
0:41:04 > 0:41:06Bit of garlic and coriander in there.
0:41:08 > 0:41:11- And I suppose you could pop this in a jar, this.- You can jar it, yeah.
0:41:11 > 0:41:14It's nice with a bit of grilled salmon, or bring it to a barbecue.
0:41:14 > 0:41:15- Yeah.- Bit of chicken.
0:41:17 > 0:41:20- There we go. A bit like spaghetti, isn't it?- There you go.
0:41:20 > 0:41:21It's interesting...
0:41:21 > 0:41:23Clare's looking...!
0:41:23 > 0:41:25Well, I'm just slightly concerned when you said earlier,
0:41:25 > 0:41:28"Some people think it's poisonous...but it's not."
0:41:28 > 0:41:31You know, that's quite an extreme thing for some people to think.
0:41:31 > 0:41:33I don't know, we're about to find out.
0:41:33 > 0:41:34Wait till you taste the monkfish, love!
0:41:34 > 0:41:36LAUGHTER
0:41:36 > 0:41:38We've got a bucket down here for you.
0:41:38 > 0:41:41- Right.- Right, better scatter on the garlic, OK?- Yeah.
0:41:41 > 0:41:44Let's put these pretty beetroots around here.
0:41:44 > 0:41:47- Got a nice palette knife there, chef, for me?- Yeah.
0:41:47 > 0:41:50- Do you want me to grab this fish? - Yeah, that's it.
0:41:50 > 0:41:52- Just turn this fish over?- Yeah.
0:41:52 > 0:41:54Can you put it, that's it, on the skin side?
0:41:54 > 0:41:57Skin side down, all right?
0:41:57 > 0:41:59- Fantastic.- There you go.
0:41:59 > 0:42:02Nice bit of charred...lovely fish, there.
0:42:02 > 0:42:04So this is hot-smoked, so it's cooked all the way through.
0:42:04 > 0:42:07It's hot, it's smoky. You've got lovely flavours in there.
0:42:07 > 0:42:08You've got the smoky beetroot.
0:42:08 > 0:42:10You've got the pea shoots, a little sprinkle.
0:42:12 > 0:42:16- OK. A little squeeze of lemon... - Yeah.- ..over the plate.
0:42:16 > 0:42:19Nice bit of garnish and that's great. Great summery dish.
0:42:19 > 0:42:21And then just leave it at that. No, go on.
0:42:23 > 0:42:24Your best bit(!)
0:42:24 > 0:42:27And then just grate the horseradish like you would
0:42:27 > 0:42:30a bit of Parmesan... all over the dish.
0:42:30 > 0:42:32- That's a lot. - There's honey in there.
0:42:32 > 0:42:35A lot more than he did in rehearsal, I know that for a fact!
0:42:35 > 0:42:38So, freshly smoked mackerel, with beet leaves marinated,
0:42:38 > 0:42:42- roast beets in paprika and honey and...- With the dandruff on top.
0:42:42 > 0:42:43- ..fresh horseradish.- Lovely.
0:42:50 > 0:42:52Oh, it's bad, is that sort of stuff.
0:42:52 > 0:42:53There you go. Right.
0:42:55 > 0:42:58Dive into that. Tell us what you think of this one.
0:42:58 > 0:42:59- OK.- You get to dive in.
0:42:59 > 0:43:01So, do you know what your mum's thinking now is,
0:43:01 > 0:43:04- "He hasn't washed his hands." - Yeah, I did wash my hands. I did.
0:43:04 > 0:43:06I don't think you did. You did that garlic thing...
0:43:06 > 0:43:09- I'm going to go and wash my hands. - Exactly. There we go.
0:43:10 > 0:43:15- There you go.- That's nice. That's a strange thing to do! "Smell that!"
0:43:17 > 0:43:20- What do you think? - Well, I'm thinking already that,
0:43:20 > 0:43:22as we've got cod cheeks to come and we're having mackerel here
0:43:22 > 0:43:25that to have monkfish as well would just be wrong. Too much fish.
0:43:25 > 0:43:27That would be too much fish.
0:43:27 > 0:43:29But, I mean, you could use salmon for that.
0:43:29 > 0:43:32Salmon would be lovely for that. You know, mackerel's great, obviously.
0:43:32 > 0:43:34Erm... Try a bit of monkfish.
0:43:34 > 0:43:37Mackerel's good cos it's so cheap as well.
0:43:37 > 0:43:39It's cheap and it's a good, oily fish. Very good for you.
0:43:39 > 0:43:41I'm trying a bit of the poisonous beetroot leaf.
0:43:41 > 0:43:43Get everything... Beetroot leaf, yes.
0:43:43 > 0:43:45And if she collapses on the show, well, you know.
0:43:45 > 0:43:47- Happy with that?- Can't tell yet. Give me a minute.
0:43:53 > 0:43:55I want to change the colour of MY shirt.
0:43:56 > 0:43:59Anyway, clearly, the budget doesn't stretch that far.
0:43:59 > 0:44:00Only happens to special people.
0:44:00 > 0:44:02Anyway, now it's over to Keith Floyd,
0:44:02 > 0:44:05who's meeting with an expert on oysters on a rainy day in Cornwall.
0:44:20 > 0:44:23The oyster. The poor, crazy oyster.
0:44:23 > 0:44:25These androgynous aphrodisiacs,
0:44:25 > 0:44:27once the staple diet of apprentices,
0:44:27 > 0:44:30are now consumed by Gucci-shoed executives who also swallow
0:44:30 > 0:44:33big deals and wine, regardless of expense,
0:44:33 > 0:44:36and are quite ignorant of the labour of love here on the beautiful
0:44:36 > 0:44:40Hillford River, which provides the currency of their credibility.
0:44:44 > 0:44:45And a labour of love it is.
0:44:45 > 0:44:48In this damp, dim shed, a beautiful girl,
0:44:48 > 0:44:51her fine fingers clad in gloves,
0:44:51 > 0:44:53chips away the barnacles to make the pale,
0:44:53 > 0:44:57silver grey and sometimes creamy brown shell more appealing
0:44:57 > 0:45:01before they are hand-graded on this clacking Victorian roundabout
0:45:01 > 0:45:04and slid into the purifying tanks to await
0:45:04 > 0:45:07a seaweed-wrapped train journey to Paddington.
0:45:10 > 0:45:14My love of oysters, like all true love, has caused me pain.
0:45:14 > 0:45:17Good friends have shied from the zinc bar,
0:45:17 > 0:45:20and would-be lovers have said, "No, no, if you don't mind,
0:45:20 > 0:45:21"I might be sick."
0:45:21 > 0:45:23How sad.
0:45:29 > 0:45:32I felt good, even involved in this gentle industry,
0:45:32 > 0:45:34and my mouth watered as I plucked fresh mussels
0:45:34 > 0:45:36from the tanks to cook later...
0:45:40 > 0:45:41..but something was wrong.
0:45:41 > 0:45:43On this fine, autumnal day,
0:45:43 > 0:45:47with the drizzle falling and the soft river lapping, I felt uneasy.
0:45:47 > 0:45:49The man who owned the place was clearly distressed
0:45:49 > 0:45:52by the frenetic activity of a film crew,
0:45:52 > 0:45:55and it wasn't until we struck up a conversation about rugby
0:45:55 > 0:45:57that this shy and gentle man began to trust
0:45:57 > 0:46:00and tell me about his life and work on the river -
0:46:00 > 0:46:02and Len Hodges is passionate about that.
0:46:03 > 0:46:06Len, I'm speechless.
0:46:06 > 0:46:09This incredible view and these fantastic oysters,
0:46:09 > 0:46:13and you live here. I mean, you must be the happiest man in the world.
0:46:13 > 0:46:17Yes, I do love my work, and I love the food I produce too.
0:46:17 > 0:46:20Tell me, everybody knows oysters in restaurants and things,
0:46:20 > 0:46:22but we've seen them coming out of the river and stuff.
0:46:22 > 0:46:23How old is one of these?
0:46:23 > 0:46:27- They vary between five and seven years.- Five and seven years.
0:46:27 > 0:46:30It depends, really, on if you get two hot summers
0:46:30 > 0:46:34in a row and get a very big growth, then you'll get them in five years.
0:46:34 > 0:46:39But if you get cold summers, they take longer to grow.
0:46:40 > 0:46:43I'm just going to carry on eating a few of these for a moment.
0:46:43 > 0:46:45You don't mind if I don't talk to you, do you?
0:46:45 > 0:46:47You don't really care much about...
0:46:47 > 0:46:50What else has come here from the Helford River, then?
0:46:50 > 0:46:53It's all your territory, if you like.
0:46:53 > 0:46:54- Cockles?- Yes, the cockles.
0:46:54 > 0:46:57- They're yours too?- That's right.
0:46:57 > 0:47:00- And the winkles.- The winkles.
0:47:00 > 0:47:01- And the mussels.- And the mussels.
0:47:01 > 0:47:03I'm going to have a mussel.
0:47:03 > 0:47:06- Thank you.- Might as well enjoy ourselves, won't we?- That's right.
0:47:06 > 0:47:09They're very rich, orange colour, aren't they? Can you see that?
0:47:09 > 0:47:10They're such a beautiful colour.
0:47:10 > 0:47:14Last year, on my birthday, at the very ripe old age of 40,
0:47:14 > 0:47:20I sat out in a brilliant pub in Bridport in Dorset,
0:47:20 > 0:47:24just tried to eat 40 oysters, one for each year of my life.
0:47:24 > 0:47:26I got to 37. How many is the most you've ever eaten?
0:47:26 > 0:47:28I mean, would you eat lots and lots?
0:47:28 > 0:47:31- Oh, yes, I've eaten 60, 70 at a sitting.- Have you really?
0:47:31 > 0:47:34The ideal amount, I think, is nine, ten oysters.
0:47:34 > 0:47:37One of the very important things, of course,
0:47:37 > 0:47:38is opening these damn things.
0:47:38 > 0:47:41I've had a feast, I've had a great time, I don't want to stop,
0:47:41 > 0:47:45but can you just, for them, you know -
0:47:45 > 0:47:46who are people who apparently count -
0:47:46 > 0:47:49they'll want to know how to join in our good time.
0:47:49 > 0:47:52Just show them how you actually open the damn things?
0:47:52 > 0:47:54Well, the important thing is to make sure
0:47:54 > 0:47:56that your thumb is there, like that.
0:47:56 > 0:47:59A lot of people open it like that,
0:47:59 > 0:48:01and it goes into their hand and it's cut,
0:48:01 > 0:48:04and we've lost a good oyster eater.
0:48:04 > 0:48:05KEITH LAUGHS
0:48:05 > 0:48:10But if you get your finger like that, or thumb, rather, like that.
0:48:10 > 0:48:11And you're in control.
0:48:11 > 0:48:14Pan down on that, because he's got these big, fishermen's hands,
0:48:14 > 0:48:16and you're not going to see it unless you get...
0:48:16 > 0:48:18It is a cookery programme, it is quite important.
0:48:18 > 0:48:20Can you put it in, please? Thank you.
0:48:20 > 0:48:24And then you cut the muscle in the centre. Lift it off.
0:48:24 > 0:48:28Go over it like that, gently, in case you've taken any shell in.
0:48:28 > 0:48:32Cut the muscle underneath, and turn it over and bring the fat side up.
0:48:32 > 0:48:34And hand that over to me. And just do another one,
0:48:34 > 0:48:36because the cameraman isn't terribly keen on oysters,
0:48:36 > 0:48:40- I don't think he paid attention. - That's a beautiful oyster, that one.
0:48:40 > 0:48:42- Plump little dream, isn't it? - It is.
0:48:44 > 0:48:46But we are today enjoying...
0:48:46 > 0:48:49This is all very luxurious for us, but 100 years ago or so,
0:48:49 > 0:48:52it was the staple food of apprentices and working men
0:48:52 > 0:48:53and stuff like that.
0:48:53 > 0:48:56It is what people ate to survive, wasn't it? It wasn't a luxury.
0:48:56 > 0:49:00No, no. When you go back to the 18th century,
0:49:00 > 0:49:02oysters were produced everywhere.
0:49:02 > 0:49:04In those days,
0:49:04 > 0:49:07there were 400 million went into Billingsgate alone.
0:49:07 > 0:49:09- 400 million into Billingsgate?- Yes.
0:49:09 > 0:49:12That's very interesting, because the last time we quoted that figure,
0:49:12 > 0:49:13my director said I was talking nonsense -
0:49:13 > 0:49:16and it's now just been proved by an expert, Mr Pritchard.
0:49:16 > 0:49:18Thank you very much. 400 million.
0:49:18 > 0:49:20- Into Billingsgate?- That's right.
0:49:20 > 0:49:22How much would they have cost in those days?
0:49:22 > 0:49:24Well, they were very, very cheap.
0:49:24 > 0:49:28I've got a letter that was sent out years ago, and they were,
0:49:28 > 0:49:32I think it was, 45p for 100,
0:49:32 > 0:49:34something like that.
0:49:34 > 0:49:38- 45p by today's rate, for 100 oysters?- No, old p, that is.
0:49:38 > 0:49:39- Old p? My God.- Yes.
0:49:39 > 0:49:42And so, what would they cost today?
0:49:42 > 0:49:46Well, in London now, they're anything from 5.50 to £15 a dozen.
0:49:46 > 0:49:49Good Lord above. And who's making all the money there?
0:49:49 > 0:49:51You're not making all that money.
0:49:51 > 0:49:53Well, I think everyone's making a little,
0:49:53 > 0:49:57but we've got the little and leave the rest to somewhere else, I think!
0:49:57 > 0:50:00How would you describe the taste of them?
0:50:00 > 0:50:06To me, it's like having a taste of scent, rather than an actual thing.
0:50:06 > 0:50:08I mean, there's no unpleasant texture, it's delicious -
0:50:08 > 0:50:09but how would you describe it?
0:50:09 > 0:50:12Well, I think it tastes of the sea, it's fresh,
0:50:12 > 0:50:14and leaves a lovely taste in your mouth
0:50:14 > 0:50:16and gives you an appetite for your next course.
0:50:16 > 0:50:18Does it give you an appetite for women?
0:50:18 > 0:50:21Well, I don't know about that.
0:50:21 > 0:50:28I think the story for oysters does indicate they help your sex life.
0:50:28 > 0:50:31Well, I tell you what, eating these wonderful oysters,
0:50:31 > 0:50:35drinking the wine, the whole bit - it's given me such an appetite.
0:50:35 > 0:50:37I actually want to go and cook something myself, now.
0:50:37 > 0:50:40Can I borrow your kitchen for a moment or two?
0:50:40 > 0:50:42Yes, and may I say, I've enjoyed your company very much.
0:50:42 > 0:50:44- That's kind of you. - I'll lead the way.
0:50:44 > 0:50:46OK, off we go to your kitchen, then.
0:50:46 > 0:50:48Make a bit of a change from the rain.
0:50:48 > 0:50:52We've done our bit out there, we can have a bit of fun for ourselves now.
0:50:53 > 0:50:56So you see the importance of my little black box,
0:50:56 > 0:50:58it's actually got the tools of my trade in -
0:50:58 > 0:51:01and if the worst comes to the worst, if the BBC goes bust,
0:51:01 > 0:51:03I can still get a job as a cook any day.
0:51:03 > 0:51:07In fact, a cook is what I am but although I've been enjoying myself
0:51:07 > 0:51:10with the oysters outside, Len did give me some mussels,
0:51:10 > 0:51:12and I thought it would be quite good if I cooked you
0:51:12 > 0:51:15a few of Len's mussels which have come from the river,
0:51:15 > 0:51:17which is right outside this kitchen where I'm sitting now,
0:51:17 > 0:51:20Erica's kitchen. It's really great. I'm standing, not sitting.
0:51:20 > 0:51:22But one of the very important things about mussels,
0:51:22 > 0:51:24and this is a mussel here, it's got this beard,
0:51:24 > 0:51:27this is the bit that attaches itself to the rocks.
0:51:27 > 0:51:29The way it lives is, it's held on by this beard.
0:51:29 > 0:51:33Obviously, it's inedible. Vital thing, rip that right off.
0:51:33 > 0:51:36By the way, it's quite a hard task. You've got to rip that thing off.
0:51:36 > 0:51:39Another thing that mussels often do to you
0:51:39 > 0:51:42and confound all of your best laid plans is often they're full of mud,
0:51:42 > 0:51:45and if you've cooked them, as you'll see in a moment,
0:51:45 > 0:51:47and one of them's full of mud, then you've blown it.
0:51:47 > 0:51:50So, the essential test with every mussel
0:51:50 > 0:51:53push it sideways, like that - and if it was full of mud,
0:51:53 > 0:51:57it will have separated to reveal two halves of mud. That one's good.
0:51:57 > 0:51:59So, just to repeat that, do clean off everything.
0:51:59 > 0:52:03If it's got barnacles, scrape it, use a knife, scrape it away,
0:52:03 > 0:52:05get them as clean as you can. That's enough lessons.
0:52:05 > 0:52:08What we want to do now is get on with the actual cooking process
0:52:08 > 0:52:10of these things, because they're beautiful.
0:52:10 > 0:52:12And, actually, Erica, whose kitchen this is,
0:52:12 > 0:52:14cleaned a pile of them for me earlier on.
0:52:14 > 0:52:17Speeds things up, makes things a lot better.
0:52:17 > 0:52:21Because mussels are fun, because you can cook them in white wine,
0:52:21 > 0:52:23which is one of the prime ingredients
0:52:23 > 0:52:25of this particular little dish...
0:52:25 > 0:52:27I'll just open that.
0:52:27 > 0:52:28Just some dry white wine.
0:52:28 > 0:52:31If you can't afford dry white wine, use some dry cider.
0:52:31 > 0:52:32Doesn't matter too much.
0:52:32 > 0:52:34If you're going to stop eating mussels
0:52:34 > 0:52:37because you've got no wine or cider, then use a drop of water.
0:52:37 > 0:52:39But, if you can, use some wine.
0:52:39 > 0:52:42Other ingredients are one onion,
0:52:42 > 0:52:45for the amount of mussels we're doing, a load of garlic here.
0:52:45 > 0:52:47Make sure they can see this garlic.
0:52:47 > 0:52:48And then quite a bit of parsley.
0:52:48 > 0:52:51We'll say about that much parsley.
0:52:51 > 0:52:53And we want a bit of butter.
0:52:53 > 0:52:56And you can't economise on these things.
0:52:56 > 0:52:59You know, chuck in a quarter of a pound of butter
0:52:59 > 0:53:00into a pan like that.
0:53:00 > 0:53:02While that butter's melting,
0:53:02 > 0:53:04I'm going to crush these cloves of garlic.
0:53:04 > 0:53:06There's no need to peel them, by the way,
0:53:06 > 0:53:08because you won't actually be eating the garlic,
0:53:08 > 0:53:10you'll just be using the flavour of it.
0:53:10 > 0:53:11So you're wasting your time -
0:53:11 > 0:53:14you could be better off having a glass of wine
0:53:14 > 0:53:17instead of painfully getting garlic skin under your nails.
0:53:17 > 0:53:19Actually, on the subject of wine,
0:53:19 > 0:53:22it's a myth you have to drink white wine with fish.
0:53:22 > 0:53:24You can drink anything you like.
0:53:24 > 0:53:26Red wine's perfectly all right.
0:53:26 > 0:53:28And I'm going to have a drop of that just for the moment.
0:53:28 > 0:53:31Under this intense pressure we've been working under this morning...
0:53:32 > 0:53:35..to eat oysters, and cockles, and things.
0:53:35 > 0:53:37Right, little slurp goes down very well.
0:53:37 > 0:53:40We've got to chop the onions, it's a thing that's always...
0:53:40 > 0:53:42You can show off doing this.
0:53:42 > 0:53:44It's quite good, you chop it finely, like that,
0:53:44 > 0:53:45and then back like that,
0:53:45 > 0:53:47and you never cut your fingers,
0:53:47 > 0:53:49which is quite important,
0:53:49 > 0:53:52because the resulting mess is an inconvenience.
0:53:53 > 0:53:54Chop, chop, chop,
0:53:54 > 0:53:56fast as you like or as slow as you like,
0:53:56 > 0:53:59but, actually, although I'm sort of showing off in half a way,
0:53:59 > 0:54:02I'd rather you didn't show off at home and cut your fingers.
0:54:02 > 0:54:05I'd rather you enjoyed the mussels, you know. Take your time.
0:54:05 > 0:54:08Actually, I think with things like this,
0:54:08 > 0:54:11it's a cheap meal to prepare, it's a feast, as well.
0:54:11 > 0:54:16So, now we want to get all of these elegantly prepared ingredients
0:54:16 > 0:54:18popped into the melted butter.
0:54:18 > 0:54:20Chuck them in.
0:54:20 > 0:54:24Just to remind you again, I'm sure you haven't paid proper attention,
0:54:24 > 0:54:26it is parsley, garlic, onions and butter.
0:54:26 > 0:54:28Right. Maximum heat.
0:54:28 > 0:54:31I don't cook on electricity often, as a matter of fact,
0:54:31 > 0:54:35so it's like the last thing we did on the damn boat,
0:54:35 > 0:54:38on a camping gas thing, now electricity...
0:54:38 > 0:54:41Anyway, so, in they all go.
0:54:41 > 0:54:43All the lovely mussels.
0:54:44 > 0:54:46I'd add a drop of white wine.
0:54:46 > 0:54:49Talking of which, I actually haven't had a drink for a while.
0:54:49 > 0:54:51Don't think it'd do me any harm to have a quick slurp.
0:54:53 > 0:54:56Because it's hot in the kitchen and one needs a drink from time to time.
0:54:56 > 0:55:00Now I'm going to put the lid on. Let them stew away for a while.
0:55:00 > 0:55:03You can just stop because they've got to cook for a few moments.
0:55:03 > 0:55:05Come back when I'm ready, OK?
0:55:31 > 0:55:34OK, you can come back now. All right, bring your camera in.
0:55:34 > 0:55:36I'm going to take the lid off, and if it's all gone well,
0:55:36 > 0:55:40we're going to see these little dreams opening up.
0:55:42 > 0:55:46Now, you see, look at those bubbling away.
0:55:46 > 0:55:49Always test the stuff.
0:55:49 > 0:55:51God, already tasting terribly good.
0:55:51 > 0:55:54I'll give those a little stir around...
0:55:54 > 0:55:56with the thing here.
0:55:56 > 0:55:59You see how they're beginning to open.
0:55:59 > 0:56:02Incidentally, any that don't open,
0:56:02 > 0:56:05after this cooking process is complete, don't eat them.
0:56:05 > 0:56:08The ones that don't open are going to be dead.
0:56:08 > 0:56:10But come right in there, Malcolm, would you please?
0:56:10 > 0:56:13We've got wonderful colours in there. We've got steam bubbling up,
0:56:13 > 0:56:16you've got the whole heart of food happening here.
0:56:16 > 0:56:17Come closer, closer, closer.
0:56:17 > 0:56:21Now, ladies and gentlemen, and people we've met on this trip,
0:56:21 > 0:56:23who've all thought we're a bit strange,
0:56:23 > 0:56:26there you have a magnificent dish of moules mariniere.
0:56:29 > 0:56:32Gosh. OK, so, there we are.
0:56:32 > 0:56:36The cooking is done, we've got Erica's mixing bowl.
0:56:36 > 0:56:39I'd actually wanted some rather fine, sort of, porcelain,
0:56:39 > 0:56:44but beggars, which we are, I can assure you we can't be choosers.
0:56:44 > 0:56:46Anyway, these mussels are cooked.
0:56:46 > 0:56:48Tip them into the bowl.
0:56:48 > 0:56:50I'm not going to put all the juice in,
0:56:50 > 0:56:53that's why I'm using this spoon with holes in, you see,
0:56:53 > 0:56:56because we don't want to burn our little artist's fingers
0:56:56 > 0:56:58when we eat them with our fingers.
0:56:58 > 0:57:01We're going to drink the sauce a little bit separately...
0:57:02 > 0:57:04..later on.
0:57:04 > 0:57:06That was one for the Queen.
0:57:08 > 0:57:10God, I'm actually quite hungry,
0:57:10 > 0:57:12despite all the oysters we had earlier on.
0:57:12 > 0:57:15Hold on a minute, hold on a minute, hold it, hold it.
0:57:15 > 0:57:17They are hot.
0:57:20 > 0:57:22Hot.
0:57:24 > 0:57:26But good. Very, very good.
0:57:26 > 0:57:28Tell you what, if you just hold there a minute,
0:57:28 > 0:57:31you just keep gazing at these, would you? Can you come in closer?
0:57:31 > 0:57:34I want to get Erica a moment. Hold on there, just keep looking at them.
0:57:34 > 0:57:38They're very beautiful. Erica, could you spare a moment, please? Erica!
0:57:38 > 0:57:40- Yeah?- I'm sorry to interrupt you,
0:57:40 > 0:57:43you couldn't come through to your kitchen, could you?
0:57:43 > 0:57:46Because what I'd like you to do, we've left you a dreadful mess here.
0:57:46 > 0:57:49Come around, look at Erica, because this is her kitchen.
0:57:49 > 0:57:52We've ruined it all morning, we've trampled over the lawn,
0:57:52 > 0:57:54we've abused her oyster farm,
0:57:54 > 0:57:57we've drunk her wine, we've used her electricity and gas,
0:57:57 > 0:57:59and all I've got to offer you is either,
0:57:59 > 0:58:01and the choice is yours,
0:58:01 > 0:58:02one of my mussels or a big kiss.
0:58:02 > 0:58:05- Oh...- Which will you have? - A big kiss.
0:58:05 > 0:58:07Thanks ever so much.
0:58:07 > 0:58:11We've really enjoyed being here and that's everybody. It's been great.
0:58:11 > 0:58:13- Thanks a million. - You're welcome, very welcome.
0:58:13 > 0:58:17- Can you try a mussel at the same time?- I wish you wouldn't interrupt.
0:58:17 > 0:58:20It's my programme, for God's sake. Have a mussel, anyway.
0:58:20 > 0:58:22They're quite hot.
0:58:22 > 0:58:24And let me give you a little bit of juice, if I can find...
0:58:24 > 0:58:25I know they're in here,
0:58:25 > 0:58:28cos I've been looking around the kitchen all morning.
0:58:28 > 0:58:30And...eat that one.
0:58:30 > 0:58:32Put a bit of juice in there as well.
0:58:34 > 0:58:36And see how you like it. If you don't like it, tell them.
0:58:36 > 0:58:37Because I'll always lie about it later.
0:58:37 > 0:58:40In fact, if you do tell them you don't like it, we'll cut it out.
0:58:40 > 0:58:43- No, I adore them.- Lovely.- Mm!
0:58:43 > 0:58:45- Beautiful.- Thanks a lot.
0:58:51 > 0:58:54Great stuff. More fantastic fish-related Floyd next week.
0:58:54 > 0:58:56Now, as ever on Best Bites, we're looking back at some
0:58:56 > 0:58:58of the best recipes from the Saturday Kitchen archives.
0:58:58 > 0:59:02Still to come on today's show, Henry Harris and Brian Turner
0:59:02 > 0:59:04square up at the hobs in the omelette challenge.
0:59:04 > 0:59:07Jose Pizarro delivers tasty tapas twice,
0:59:07 > 0:59:11deep-fried chicken wings spiced with sweet paprika, chilli and garlic -
0:59:11 > 0:59:15and he also makes savoury braised peas with egg and Serrano ham -
0:59:15 > 0:59:18and Jessica Hynes faces her food heaven or her food hell.
0:59:18 > 0:59:20Did she get her food heaven,
0:59:20 > 0:59:23rhubarb rum babas with roasted rhubarb and rhubarb cream,
0:59:23 > 0:59:26or her food hell, grilled sardines with sauce vierge,
0:59:26 > 0:59:28pan-fried Jersey Royals and salad?
0:59:28 > 0:59:30You can find out what she got at the end of the show.
0:59:30 > 0:59:33Next up, it's Mark Sargeant with a quick and simple dish
0:59:33 > 0:59:35that's full of fresh Italian flavours.
0:59:35 > 0:59:39- What are we cooking?- We've got a really lovely new season lamb here.
0:59:39 > 0:59:43Lovely layer of white fat on there, really light pink meat.
0:59:43 > 0:59:45It's going to take two or three minutes to cook,
0:59:45 > 0:59:48rest for a minute and it's going to be perfect. Lovely and tender.
0:59:48 > 0:59:50Now, coming into the season now, salt marsh lamb,
0:59:50 > 0:59:52which is just about two weeks away.
0:59:52 > 0:59:53As such, I was trying to get
0:59:53 > 0:59:55some for this but we're just a little bit too early.
0:59:55 > 0:59:58But it's got that lovely flavour because they graze on the marshes,
0:59:58 > 0:59:59the salt marshes near the sea,
0:59:59 > 1:00:01gives that really lovely flavour into the meat.
1:00:01 > 1:00:04It's a bit like having Jersey Royals, they grow it with seaweed.
1:00:04 > 1:00:06- Gives really amazing flavour. - So, we've got the lamb, what else?
1:00:06 > 1:00:09We're going to serve that with some peas, fresh peas,
1:00:09 > 1:00:11obviously seasonal at the moment.
1:00:11 > 1:00:14You're going to shell those, cos that's the boring job,
1:00:14 > 1:00:16and we're going to serve these with a herb
1:00:16 > 1:00:18that no-one really uses much, marjoram,
1:00:18 > 1:00:21fresh marjoram, which is absolutely delicious with peas.
1:00:21 > 1:00:24- The Greeks love it, don't they? - Yeah, exactly. Up in the hills -
1:00:24 > 1:00:27and we're going to cook the lamb with anchovies,
1:00:27 > 1:00:28which people may or may not be familiar with.
1:00:28 > 1:00:31Anchovies are actually really good with lamb,
1:00:31 > 1:00:33because the salted anchovies pretty much just disintegrate
1:00:33 > 1:00:35and flavour the lamb really well.
1:00:35 > 1:00:38It's great to stuff legs of lamb and things like that with anchovies.
1:00:38 > 1:00:39But use tinned anchovies,
1:00:39 > 1:00:42not like my mother did, when she used fresh anchovies.
1:00:42 > 1:00:45She called me and said, "Where do the heads go?"
1:00:45 > 1:00:47So use the tinned ones.
1:00:47 > 1:00:49So, this is a French-trimmed best end of lamb.
1:00:49 > 1:00:52Basically that means that the bones are nice and clean.
1:00:52 > 1:00:55You can do that, or you can just have it normal, with the flat,
1:00:55 > 1:00:57- and you can just nibble on the bone. - OK.
1:00:57 > 1:00:59So, we are going to cook this in a pan with some rosemary.
1:00:59 > 1:01:02- Yeah.- A nice hot pan. Get some seasoning on there.
1:01:02 > 1:01:05You've recently come back from a trip to France, haven't you?
1:01:05 > 1:01:06Yeah, I had the best time ever.
1:01:06 > 1:01:10We started off in Calais, and then went through to Champagne,
1:01:10 > 1:01:12to the champagne-tasting at Pol Roger,
1:01:12 > 1:01:15and then went down to Berry and Limousin,
1:01:15 > 1:01:17where they've got all the calves. An amazing area.
1:01:17 > 1:01:21Then went from there up to Ile de Re, the island just off La Rochelle.
1:01:21 > 1:01:24I had the best oysters of my life.
1:01:24 > 1:01:26France is obviously home for great ingredients,
1:01:26 > 1:01:29but it can be a bit hit and miss with restaurants.
1:01:29 > 1:01:30It's the first time ever, really -
1:01:30 > 1:01:32I apologise to any French people out here -
1:01:32 > 1:01:34that I've ever actually gone to France
1:01:34 > 1:01:36and really had that French experience
1:01:36 > 1:01:38that everyone always talks about.
1:01:38 > 1:01:41Going to the markets, as well, was just the most fantastic thing.
1:01:41 > 1:01:44- It's wonderful.- They're so proud of their ingredients and things,
1:01:44 > 1:01:47but don't make a big sort of spectac over it.
1:01:47 > 1:01:50They're just handing there, "Yes, this is my oysters."
1:01:50 > 1:01:52- You want to buy them or you don't want to buy them.- That's it.
1:01:52 > 1:01:54I went to a market about two months ago
1:01:54 > 1:01:57and there was just a lady selling cauliflower. Nothing else.
1:01:57 > 1:01:58Just cauliflower. Wonderful.
1:01:58 > 1:02:00A lovely chou-fleur.
1:02:00 > 1:02:03So, we've got the lamb cooking away. How long does that take? Roughly?
1:02:03 > 1:02:05About two minutes on each side, roughly.
1:02:05 > 1:02:06And the key, like all meats,
1:02:06 > 1:02:09which we always ram down viewers' necks, is resting it.
1:02:09 > 1:02:11That just enables all the juices inside
1:02:11 > 1:02:15to sort of go through nice and evenly, so it's nice and moist,
1:02:15 > 1:02:17so when you cut into it, the juices stay inside the lamb,
1:02:17 > 1:02:20as opposed to running all over the plate.
1:02:20 > 1:02:22So we get some nice colour on there.
1:02:22 > 1:02:25It's got quite a nice light, delicate fat on there,
1:02:25 > 1:02:28so it's going to caramelise quite nicely.
1:02:28 > 1:02:30Colour those on that side.
1:02:30 > 1:02:32Now, these Melrow tomatoes, Lancashire as you told me,
1:02:32 > 1:02:35and they're greenhouse-grown tomatoes,
1:02:35 > 1:02:37but they're the first in the season now,
1:02:37 > 1:02:39and they're really just amazing.
1:02:39 > 1:02:42I mean, you've got these locally, home-grown kind of things.
1:02:42 > 1:02:45Don't go buying Italian, Spanish, anything like that,
1:02:45 > 1:02:47especially at this time of year,
1:02:47 > 1:02:49- when it's coming in. - I get the message.
1:02:51 > 1:02:54I've also got a little bit of garlic, which we lightly crush.
1:02:54 > 1:02:57So, these peas, you're making into a little puree, yeah?
1:02:57 > 1:03:00Yeah. In fact, you need to hurry up a little bit and get them in, James.
1:03:00 > 1:03:02You're going to ruin my dish, otherwise.
1:03:02 > 1:03:04- There you go, they're in. - So, crushed peas, amazing.
1:03:04 > 1:03:06You can't beat the flavour of fresh peas.
1:03:06 > 1:03:08They're absolutely fantastic.
1:03:08 > 1:03:11Get them in, give them a simmer for two or three minutes,
1:03:11 > 1:03:14or however long we've got, and then we're going to crush them down,
1:03:14 > 1:03:18a little bit of butter in there, touch of creme fraiche as well,
1:03:18 > 1:03:20and then the marjoram in there, as well, at the end.
1:03:20 > 1:03:23Now, as well as working on all these restaurants,
1:03:23 > 1:03:24because Gordon's keeping busy,
1:03:24 > 1:03:27- you're currently doing a new series of The F Word.- We are.
1:03:27 > 1:03:29We're storming through the filming of that at the moment,
1:03:29 > 1:03:31which is always fun.
1:03:31 > 1:03:32And a book, as well.
1:03:32 > 1:03:36Yeah, we've just finished the book, to go with the series,
1:03:36 > 1:03:39and that came out, I think, two or three weeks ago,
1:03:39 > 1:03:41straight to number one, which is fantastic,
1:03:41 > 1:03:43and I love doing all that sort of thing
1:03:43 > 1:03:46because it gives me a really nice diverse job.
1:03:46 > 1:03:49It's interesting how you work with Gordon on the books.
1:03:49 > 1:03:52Yeah, when we sit down, we pile through ideas
1:03:52 > 1:03:54and things that we've seen.
1:03:54 > 1:03:57Obviously, this French trip, I'm going to ask for more time off
1:03:57 > 1:04:00so I can go to France and get lots of inspiration.
1:04:00 > 1:04:02Do you think I'll get that? Probably not, but never mind.
1:04:02 > 1:04:07And we just come up with ideas, 200, 250 ideas, get them down
1:04:07 > 1:04:08and then pick out the best ones
1:04:08 > 1:04:12- and that's how we get our books, really.- Yeah.
1:04:12 > 1:04:15- So, deglaze that pan with some red wine vinegar.- This is the dressing?
1:04:15 > 1:04:17- Yeah. Red wine vinegar is... Hello?- Hot pan.
1:04:17 > 1:04:19Hello.
1:04:19 > 1:04:22Red wine vinegar is really nice because it's quite subtle,
1:04:22 > 1:04:24quite light, quite sweet,
1:04:24 > 1:04:27especially if you use something like a Cabernet Sauvignon vinegar.
1:04:27 > 1:04:29Carry on.
1:04:29 > 1:04:30Add in our tomatoes.
1:04:30 > 1:04:33The tomatoes we just really sort of want to break down.
1:04:33 > 1:04:35I'm making my own cheese at home at the moment.
1:04:35 > 1:04:38I bought a cheese-making kit about six months ago
1:04:38 > 1:04:39and put it in the shed.
1:04:39 > 1:04:41I thought that'd be the end of that, cleaned out my shed
1:04:41 > 1:04:44the other day and rediscovered it, and I've been making cheese.
1:04:44 > 1:04:47So the idea is to have my own home-made CHEESE...
1:04:47 > 1:04:50My own home-made cheese board by Christmas.
1:04:50 > 1:04:51I'm going to do Stilton,
1:04:51 > 1:04:54Cheddar, I've got a double Gloucester ripening at the moment.
1:04:54 > 1:04:57- Have you?- Yeah, it's going to be all right.
1:04:57 > 1:04:59What do I do next after that?
1:04:59 > 1:05:02What's the next midlife crisis? I don't know.
1:05:02 > 1:05:06- Midlife crisis at 24. - Isn't it easier just buying Stilton?
1:05:06 > 1:05:07- Yeah, right(!)- Sorry?
1:05:07 > 1:05:09- Isn't it easier just buying Stilton? - You can say that about
1:05:09 > 1:05:13- microwave meals, and I thought you were against that.- Yes, sorry.
1:05:13 > 1:05:15Well, my lamb is ready, my vinaigrette is ready,
1:05:15 > 1:05:18- and my peas? - I'm going as quick as I can.
1:05:18 > 1:05:20I got these lovely little black olives, as well.
1:05:20 > 1:05:22These are stunning, these little olives.
1:05:22 > 1:05:25I can't remember the variety they are, but they're just really nice.
1:05:25 > 1:05:27Small, really sweet.
1:05:27 > 1:05:29They have got stones in, still,
1:05:29 > 1:05:32but by the time you have pitted them, taken all the stones out,
1:05:32 > 1:05:36it's going to ruin the olives, so we'll just leave those in there.
1:05:36 > 1:05:37I have got my fresh marjoram there,
1:05:37 > 1:05:39so we are pretty much ready to plate up.
1:05:39 > 1:05:42- Puree's ready.- Cool.- There you go.
1:05:42 > 1:05:44So, this is really quite simple.
1:05:44 > 1:05:47This is exactly the sort of food I really love to cook at home -
1:05:47 > 1:05:50- quick, simple, tasty. - I mentioned the pubs.
1:05:50 > 1:05:52Is this the type of food that you serve there?
1:05:52 > 1:05:55Charge my wife about £3.50 an hour for me cooking in the kitchen.
1:05:55 > 1:05:58- Is this the type of food you serve in the pubs or not?- Not really.
1:05:58 > 1:06:01It's a bit too sort of Italian. We do very sort of staunch British...
1:06:01 > 1:06:05The simplicity is - but this is really me-at-home sort of food,
1:06:05 > 1:06:09he says as he sort of plates it up like a Michelin-star chef.
1:06:09 > 1:06:11Simple food.
1:06:11 > 1:06:13So, the peas and the marjoram and creme fraiche in the middle.
1:06:13 > 1:06:15The texture of those is fantastic,
1:06:15 > 1:06:18because they are slightly undercooked still,
1:06:18 > 1:06:21so you've got a really lovely fresh taste there.
1:06:21 > 1:06:24And we'll get our vinaigrette on the plate.
1:06:24 > 1:06:28- These tomatoes are really good. - Yeah, they're great.
1:06:28 > 1:06:32Any juices there? Not much - but better in there than in the bin.
1:06:32 > 1:06:34Get rid of that.
1:06:34 > 1:06:36So, spoon this round now.
1:06:38 > 1:06:40- It smells amazing. - It smells great, doesn't it?
1:06:40 > 1:06:43- It smells better than the vongole, doesn't it?- Yeah.
1:06:43 > 1:06:47- It's that burnt vinegar sort of smell.- Caramelised.
1:06:47 > 1:06:49It's caramelised vinegar.
1:06:49 > 1:06:51So, spoon that round.
1:06:51 > 1:06:53Be really generous with this,
1:06:53 > 1:06:56because you'll notice there is no sort of potatoes
1:06:56 > 1:06:57or anything with this,
1:06:57 > 1:07:00just nice crusty bread to mop up all that juice.
1:07:00 > 1:07:02Hmm.
1:07:02 > 1:07:04There you go.
1:07:04 > 1:07:06And then the lamb, it's nicely rested.
1:07:06 > 1:07:10Yeah. Nice and springy in there, still.
1:07:10 > 1:07:12And serve it nice and pink.
1:07:12 > 1:07:13Yeah, nice and pink.
1:07:17 > 1:07:20- That is probably quite a big portion, that.- No, that's all right.
1:07:20 > 1:07:22That's what we call a starter from where I come from.
1:07:22 > 1:07:24I was waiting for that.
1:07:24 > 1:07:26Just a pound of potatoes on the side.
1:07:26 > 1:07:28Lovely. Remind us what that is again.
1:07:28 > 1:07:30So, we've got lovely fresh new-season lamb, pan-fried,
1:07:30 > 1:07:33with crushed peas and marjoram,
1:07:33 > 1:07:36and a lovely Melrow and olive and anchovy vinaigrette.
1:07:36 > 1:07:37Mmm.
1:07:37 > 1:07:39Basically lamb and mushy peas.
1:07:39 > 1:07:41Lamb and mushy peas, yeah.
1:07:41 > 1:07:42Delicious.
1:07:42 > 1:07:46There we go. That is the longest title of a dish ever.
1:07:46 > 1:07:50- Come on, dive in. Tell us what you think. There you go.- My word.
1:07:50 > 1:07:53I don't know whether you're a lamb fan. I know you're a meat fan.
1:07:53 > 1:07:56- Dive into that and tell us what you think.- OK.
1:07:56 > 1:07:59- Oh, my God, the pressure. - Tell us what you think.
1:08:03 > 1:08:05Mmm! That's great.
1:08:05 > 1:08:06- Happy with that?- Mm.
1:08:06 > 1:08:08I think the peas, and stuff like that,
1:08:08 > 1:08:11you said the season's coming in. You've got the tomatoes.
1:08:11 > 1:08:13It's nice seeing tomatoes on there, as well,
1:08:13 > 1:08:16because people think tomatoes, June, July, August sort of thing,
1:08:16 > 1:08:19I know they are in a greenhouse, but they're still really good.
1:08:19 > 1:08:20And anchovy goes really well.
1:08:20 > 1:08:23Anchovy and lamb is like a tomato and basil sort of thing.
1:08:23 > 1:08:25- It's lovely.- Happy with that? - Delicious.
1:08:29 > 1:08:32So, there you have it. Anchovy and lamb - give it a try.
1:08:32 > 1:08:35It's delicious. Right, time now for the omelette challenge,
1:08:35 > 1:08:37and today Brian Turner takes on Henry Harris -
1:08:37 > 1:08:39and as it is a fairly new leaderboard,
1:08:39 > 1:08:41the top ten is there for the taking.
1:08:41 > 1:08:43Let's see how they do.
1:08:43 > 1:08:45Paul Rankin sits at the centre of our omelette pan,
1:08:45 > 1:08:47so, usual rules apply.
1:08:47 > 1:08:50These guys have definitely made omelettes before in their lives.
1:08:50 > 1:08:52Three-egg omelette cooked as fast as you can.
1:08:52 > 1:08:56Let's put the clocks on the screens, please. Three, two, one, go.
1:09:01 > 1:09:03It's gone very quiet in here.
1:09:03 > 1:09:05It has gone very quiet.
1:09:15 > 1:09:18I'm going to make a really nice omelette and cook it through here.
1:09:18 > 1:09:20Baveuse, it's like...
1:09:22 > 1:09:24I think this might be edible today.
1:09:25 > 1:09:27On the plate.
1:09:29 > 1:09:32Baveuse, as you said, Henry.
1:09:33 > 1:09:36GONGS CRASH
1:09:37 > 1:09:40It was fast and, look at that, edible.
1:09:40 > 1:09:42Well done, Chef.
1:09:42 > 1:09:44That's pretty good, that one.
1:09:45 > 1:09:49This one, however, I'm sure it will taste better than it looks.
1:09:49 > 1:09:51I tried to cook it all the way through.
1:09:51 > 1:09:54- I didn't cook it as much as I would like to have done.- It's all right.
1:09:54 > 1:09:56So, first, Henry.
1:09:59 > 1:10:03You did it in 39.60,
1:10:03 > 1:10:08which puts you about there. Pretty reasonable time.
1:10:08 > 1:10:10- Mr T.- Yes, sir?
1:10:10 > 1:10:12GUEST GIGGLES
1:10:12 > 1:10:15It's nerve-racking, this, innit? I'm frightened.
1:10:15 > 1:10:17Even though you did a two-and-a-half egg omelette,
1:10:17 > 1:10:20because you left the other one, you sneaky...
1:10:20 > 1:10:22- Look at that.- Who told you that?
1:10:22 > 1:10:25You did it in 38.64 seconds,
1:10:25 > 1:10:28which puts you in good company down there, as well -
1:10:28 > 1:10:30but at least I can eat them, which is a first.
1:10:34 > 1:10:37Brian Turner, you cheat. I can't believe James let that go.
1:10:37 > 1:10:42Anyway, up next is Jose Pizarro with some tasty Spanish tapas.
1:10:42 > 1:10:45- Jose PIZARRO.- You are getting just...must...
1:10:45 > 1:10:47Is that nearly...
1:10:47 > 1:10:49- Pizarro?- Pith-arro.- Pith-arro.
1:10:49 > 1:10:50Lovely, lovely.
1:10:50 > 1:10:54I'm there. So, on the menu you've got two tapas that you're making,
1:10:54 > 1:10:56but I see this stuff over here.
1:10:56 > 1:11:00- Always, I love to bring some present for you.- This is delicious.
1:11:00 > 1:11:03That is the best ham that you can get in Spain.
1:11:03 > 1:11:06Normally, I never cook with that, because it's so expensive.
1:11:06 > 1:11:10- For you...- We'll talk about that in a minute. You want to get these on.
1:11:10 > 1:11:13Chicken wings, straightaway, like that,
1:11:13 > 1:11:15the only thing you have to do is just pan-fry...
1:11:15 > 1:11:17pan-dry very well.
1:11:17 > 1:11:20- So just with a tea towel or something?- Exactly.
1:11:20 > 1:11:24That is going to make it nice and crispy.
1:11:24 > 1:11:27So, straightaway, like that. If you do not have a fryer...
1:11:27 > 1:11:29No salt, nothing? Just straight in the deep-fat fryer?
1:11:29 > 1:11:31If you do not have a fryer at home,
1:11:31 > 1:11:38just a saucepan, plenty of olive oil and just keep turning it over, OK?
1:11:38 > 1:11:40- Shallow-fry them?- Yes.
1:11:40 > 1:11:43- From you I need some shallot.- Yeah.
1:11:43 > 1:11:46Because that is for one tapas.
1:11:46 > 1:11:48The second one is going to be
1:11:48 > 1:11:50- a piece...- Yeah?
1:11:50 > 1:11:53Is going to be with jamon.
1:11:53 > 1:11:55This one.
1:11:55 > 1:11:57Now, this is the Iberico ham.
1:11:57 > 1:11:59I have some for you guys.
1:11:59 > 1:12:04- Just a little bit, yeah? - Just a little bit?!- Come on, guys.
1:12:04 > 1:12:06Some energy for tonight.
1:12:06 > 1:12:08This is delicious, I have to say.
1:12:08 > 1:12:10Some olive oil.
1:12:10 > 1:12:12Danny, there are two types.
1:12:12 > 1:12:15- The Iberico that you tried... - Oh, wow.
1:12:15 > 1:12:18The Iberico is 100% bellota -
1:12:18 > 1:12:19means acorns.
1:12:19 > 1:12:22- Those animals have been eating just acorns.- Yeah.
1:12:22 > 1:12:25They are wild animals. Acorns, grass, mushrooms,
1:12:25 > 1:12:27maybe some mouse, you know?
1:12:27 > 1:12:31A little bit of mozzarella and basil, it'd be gorgeous.
1:12:31 > 1:12:34It is incredible, but you have that mainly with...
1:12:34 > 1:12:38I've had that in La Boqueria market in Barcelona with manchego cheese
1:12:38 > 1:12:39and olive oil.
1:12:39 > 1:12:43I think a product like that one, you really need to do nothing.
1:12:43 > 1:12:45Yeah.
1:12:45 > 1:12:47Just keep it simple, and that's it.
1:12:47 > 1:12:50Some garlic. You're doing the shallot for me.
1:12:50 > 1:12:53- I've got the garlic, yes. - Lovely.- There you go.
1:12:53 > 1:12:55You want me to do the peas as well.
1:12:55 > 1:12:57- In there.- You mentioned that...
1:12:57 > 1:12:58That's like a wild pig,
1:12:58 > 1:13:01but the pork is so highly prized over in Spain.
1:13:01 > 1:13:04I think you've got one of the best larders in the world in Spain.
1:13:04 > 1:13:06- Absolutely.- It's incredible.
1:13:06 > 1:13:09Spain is like Italy - well, like every single Mediterranean country.
1:13:09 > 1:13:12We have got the most amazing olive oil, the most amazing vinegars,
1:13:12 > 1:13:15pimenton - the best paprika, for me, in the world.
1:13:15 > 1:13:18We have saffron from La Mancha.
1:13:20 > 1:13:23It's a very nice place to start looking.
1:13:23 > 1:13:26Not only for the ham, but you can sell that...
1:13:26 > 1:13:28Well, I've seen it.
1:13:28 > 1:13:32You can actually buy the raw pork as well, the Iberico pork.
1:13:32 > 1:13:36Long ago, when I was working with the Eyre brothers,
1:13:36 > 1:13:40I put Iberico pork, medium-rare, on the menu.
1:13:40 > 1:13:42All people were, "You crazy. You crazy.
1:13:42 > 1:13:46"You can't eat pork medium rare." People love it.
1:13:46 > 1:13:49And it's still in the menu, I think.
1:13:49 > 1:13:51But you can with Iberico. Yeah.
1:13:51 > 1:13:55- You can do with Iberico. Only with Iberico.- Yeah.
1:13:55 > 1:13:57Like that. I need some more garlic.
1:13:57 > 1:13:59That one.
1:13:59 > 1:14:03We've got the peas over here. These are fresh garden peas.
1:14:03 > 1:14:07The thing with Spain, we are 17 different countries in one.
1:14:07 > 1:14:09- 17 different countries in one?- Yeah.
1:14:09 > 1:14:12North, south - completely different.
1:14:12 > 1:14:16North is colder, south is more warm, you know?
1:14:16 > 1:14:18It's like the UK, though, isn't it?
1:14:18 > 1:14:21- Absolutely. You are from the north.- Yes.
1:14:21 > 1:14:23It's why you are...
1:14:23 > 1:14:25This is the tropics down here.
1:14:26 > 1:14:28We need the peas on the pan.
1:14:28 > 1:14:30Some more garlic there.
1:14:31 > 1:14:34So, anyway, you've got the garden peas over here.
1:14:34 > 1:14:36You're cooking the garlic with no colour on here.
1:14:36 > 1:14:40- You want the peas in here?- The peas in there. Lovely.- They are in.
1:14:40 > 1:14:44Lovely, lovely. Some more garlic here. Next is the Iberico.
1:14:44 > 1:14:47Can you slice for me? Do it all, please.
1:14:49 > 1:14:51The chicken wings are getting a lovely golden colour.
1:14:51 > 1:14:54That is what we are looking for - nice crispy outside,
1:14:54 > 1:14:58and it is going to stay nice and moist inside.
1:14:58 > 1:15:02- Garlic.- Yeah. Haven't you just finished a book, or written a book?
1:15:02 > 1:15:05- I just launched my book now. - Right.- Lovely, lovely.
1:15:05 > 1:15:08- These recipes are from the book. - Yeah.
1:15:09 > 1:15:12It's more about Spanish ingredients.
1:15:12 > 1:15:15The last one was Spanish food... Yes, there.
1:15:15 > 1:15:18Some stock, like that.
1:15:18 > 1:15:20Yeah.
1:15:20 > 1:15:22- Lid over?- Yes, please.
1:15:22 > 1:15:26And now, with the garlic bubbling, just like that.
1:15:26 > 1:15:29Bubbling, yeah - but you don't want to colour it.
1:15:29 > 1:15:31- A little bit.- OK.
1:15:31 > 1:15:34So, the book's all about region to region, then?
1:15:34 > 1:15:39I divide the book in five regions - north, east, central...
1:15:41 > 1:15:43..and the south and the islands.
1:15:43 > 1:15:45- Whew!- You got it there.
1:15:45 > 1:15:47I thought you were adding a few more there.
1:15:47 > 1:15:50My publisher is not going to be very happy.
1:15:50 > 1:15:52We missed out a chapter.
1:15:52 > 1:15:54Yes, it is more about the ingredients.
1:15:54 > 1:15:56It doesn't need to be Spanish recipes.
1:15:56 > 1:15:59I even do pasta with chorizo and mussels.
1:15:59 > 1:16:00So, which region is this from?
1:16:00 > 1:16:03This one is from central. The centre of Spain.
1:16:03 > 1:16:05It is where I am coming from.
1:16:05 > 1:16:08- Lovely. Right.- Now, the egg.
1:16:10 > 1:16:11The egg.
1:16:11 > 1:16:13Like that.
1:16:16 > 1:16:17And cover.
1:16:17 > 1:16:20So, if this is a tapas, you would just serve it in the pots,
1:16:20 > 1:16:23- I take it?- Simply like that, for dinner, beautiful.
1:16:23 > 1:16:25Uh-huh.
1:16:25 > 1:16:27And just keep it like that.
1:16:27 > 1:16:31- Right, I know you want to put some of this stuff...- Pimenton.
1:16:31 > 1:16:33Is that the smoked one?
1:16:33 > 1:16:36This is the smoked one. This is sweet.
1:16:36 > 1:16:38You have sweet, bittersweet and hot.
1:16:38 > 1:16:40I think hot, here, is going to be too much.
1:16:40 > 1:16:42Because you have got the chilli flakes in there, as well.
1:16:42 > 1:16:44And now the garlic.
1:16:44 > 1:16:47- And the vinegar.- That is sherry vinegar?- That is lovely.
1:16:47 > 1:16:49- Yeah.- And it is almost ready.
1:16:49 > 1:16:51No, tell us about your restaurants, then.
1:16:51 > 1:16:54Because they're expanding and expanding.
1:16:54 > 1:16:57- Not any more.- Not any more? - I think I did very well.
1:16:57 > 1:17:00Two restaurants and one book, and that is it.
1:17:00 > 1:17:02And that is it for you, then, is it?
1:17:02 > 1:17:05At the moment. Parsley is there.
1:17:05 > 1:17:10We're going to take out the wings from the fryer.
1:17:10 > 1:17:12What's this on my piece of paper? You've won...
1:17:12 > 1:17:17You have been named Harper's Bazaar Entree Personality of the Year.
1:17:17 > 1:17:20- Amazing.- What does that mean? - I don't know.
1:17:20 > 1:17:24For me, it's amazing to be recognised by the magazine.
1:17:24 > 1:17:29I had an award last week for Best Women's Gadget in the Kitchen.
1:17:29 > 1:17:32But you are gorgeous, and look at me.
1:17:32 > 1:17:33Your blue eyes...
1:17:33 > 1:17:36- I don't know how to take that. - Take it as a compliment.
1:17:36 > 1:17:39No, but the restaurant is doing well, I have to say.
1:17:39 > 1:17:41Pizarro is amazing.
1:17:41 > 1:17:43The tapas bar is unbelievable.
1:17:43 > 1:17:46- It is happy days.- Check those out.
1:17:46 > 1:17:47Yes. Like that.
1:17:47 > 1:17:51So, that is the garlic, chilli, paprika going in. Parsley?
1:17:51 > 1:17:54Parsley, please.
1:17:54 > 1:17:55These are delicious.
1:17:55 > 1:17:58They are good. Some more salt.
1:17:58 > 1:17:59The egg...
1:17:59 > 1:18:02- It'll be ready just... - Turn it up a little bit.
1:18:02 > 1:18:03A little more.
1:18:03 > 1:18:05And then just some plating.
1:18:05 > 1:18:08How quick was that, as well?
1:18:09 > 1:18:10It is beautiful.
1:18:10 > 1:18:13Can you imagine, days like today, summer, you need something
1:18:13 > 1:18:17like this, sitting outside in the garden, glass of beer or Cava.
1:18:17 > 1:18:20Yeah, I hear you.
1:18:20 > 1:18:21Like that.
1:18:21 > 1:18:24Sounds good. And then we've got our egg,
1:18:24 > 1:18:26which is that great little tapas.
1:18:26 > 1:18:28All going on. Like that.
1:18:28 > 1:18:30Ha-ha-ha.
1:18:30 > 1:18:32Some more salt, I think. It's going to look nice.
1:18:32 > 1:18:34Some more parsley.
1:18:34 > 1:18:36Aha.
1:18:36 > 1:18:39And chicken wings, al ajillo,
1:18:39 > 1:18:41we say that in Spain,
1:18:41 > 1:18:43with chilli and garlic,
1:18:43 > 1:18:46and garden peas, now in season, with jamon
1:18:46 > 1:18:48and egg.
1:18:48 > 1:18:49Don't forget the jamon.
1:18:49 > 1:18:51Jamon, jamon!
1:18:51 > 1:18:53Jammy, jammy.
1:18:56 > 1:18:59I have to say, I had this in rehearsal.
1:18:59 > 1:19:02There's going to be a fight for these chicken wings.
1:19:02 > 1:19:05There is going to be a fight for these chicken wings,
1:19:05 > 1:19:09but dive in. Tell us what you think of that one, sir.
1:19:09 > 1:19:13- Mix it.- Don't worry about the egg. Just dive into the chicken wings.
1:19:13 > 1:19:15- They're hot.- Very hot.
1:19:16 > 1:19:18They're beautiful.
1:19:18 > 1:19:21- Yeah?- And how simple is that?
1:19:21 > 1:19:23Again, on a day like today, it'd be perfect, do you know what I mean?
1:19:23 > 1:19:26All the lads outside, a few beers, serve these out.
1:19:26 > 1:19:29Don't give out too much, there'll be no chicken wings left.
1:19:29 > 1:19:30I'll fight you for these.
1:19:35 > 1:19:36Perfect party food.
1:19:36 > 1:19:38You should definitely give the chicken wings a go
1:19:38 > 1:19:40whilst the sunshine is out.
1:19:40 > 1:19:42Right, now, when Jessica Hynes came to the studio
1:19:42 > 1:19:44to face her food heaven or food hell,
1:19:44 > 1:19:48she was rooting for rhubarb, but hoping to steer clear of sardines.
1:19:48 > 1:19:49Let's find out what she got.
1:19:49 > 1:19:52Right, it's time to find out whether you've sent Jessica
1:19:52 > 1:19:53to food heaven or food hell.
1:19:53 > 1:19:55Jessica, your version of food heaven
1:19:55 > 1:19:57would be this wonderful rhubarb.
1:19:57 > 1:20:00- The rhubarb rum baba. - Yeah, the rhubarb rum baba.
1:20:00 > 1:20:02Famous for the rhubarb triangle, based up in Yorkshire.
1:20:02 > 1:20:05South Yorkshire. Wakefield, Halifax and Leeds.
1:20:05 > 1:20:08A lot of the British rhubarb comes from... Most of it, in fact.
1:20:08 > 1:20:12- Which could be served with a classic rhubarb rum baba.- Right.
1:20:12 > 1:20:15And more roasted rhubarb on the top and a rhubarb cream.
1:20:15 > 1:20:19- Alternatively, you could be having the dreaded sardines.- Hmm.
1:20:19 > 1:20:22Now, lovely sardines, named after that classic country, Sardinia.
1:20:22 > 1:20:25Beautiful sardines. Rich in Omega 3.
1:20:25 > 1:20:29Delicious grilled, served with Jersey Royal potatoes
1:20:29 > 1:20:30and sauce vierge,
1:20:30 > 1:20:33which is a lovely tomato and lemon and herby-based sauce.
1:20:33 > 1:20:35How do you think the viewers have voted?
1:20:35 > 1:20:36I've no idea. I haven't got a clue
1:20:36 > 1:20:39and, to be honest, I'd eat both of them.
1:20:39 > 1:20:41Delighted to eat both of them.
1:20:41 > 1:20:45Well, at 60% of the votes, it was that...
1:20:45 > 1:20:47- Was that six votes, as well? - ..at one point.
1:20:47 > 1:20:49No, it was, at one point, 60% of the votes,
1:20:49 > 1:20:51- your version of food heaven.- Right.
1:20:51 > 1:20:54But it's swung round at the last minute.
1:20:54 > 1:20:56- 52% of the votes have voted for food hell.- OK.
1:20:56 > 1:20:59So you've just lost. It's going to be sardines.
1:20:59 > 1:21:00So we'll get rid of that.
1:21:00 > 1:21:03The votes were going up and down throughout the show,
1:21:03 > 1:21:05so, I'm afraid you've got sardines.
1:21:05 > 1:21:08We've got our work cut out creating this dish in five or six minutes.
1:21:08 > 1:21:11So, Tony, we've got some Jersey Royal potatoes here,
1:21:11 > 1:21:12wonderful seasonal veg.
1:21:12 > 1:21:15We were talking about asparagus on the show, as well.
1:21:15 > 1:21:17Wonderful, these Jersey Royal potatoes, which are cooked.
1:21:17 > 1:21:20Always leave the skins on, don't scrub them too much.
1:21:20 > 1:21:23We're going to slice those, then fry them off, a bit of shallot.
1:21:23 > 1:21:25Galton, if you could make me a classic vierge,
1:21:25 > 1:21:27which is tomatoes, which have been deseeded,
1:21:27 > 1:21:29skinned and diced, mixed together with lemon juice,
1:21:29 > 1:21:32a bit of shallot, touch of garlic, herbs like tarragon,
1:21:32 > 1:21:35dill, a little bit of basil, with olive oil and lemon juice,
1:21:35 > 1:21:38so, it is an oil-based sauce. So, we've got our sardines here.
1:21:38 > 1:21:41Now, the way we prep these is pretty straightforward.
1:21:41 > 1:21:43You probably don't like sardines because of the bones.
1:21:43 > 1:21:46- Yes.- That's the worst thing. I'm going to show you how to do it.- OK.
1:21:46 > 1:21:50- Grab a knife.- Yeah.- There's a way of taking the bones out.
1:21:50 > 1:21:52You always wanted to cook on TV. Now is your chance.
1:21:52 > 1:21:54- What you do is hold fish this way... - Yeah.
1:21:54 > 1:21:59..press it down on its backbone, like that, right the way down.
1:21:59 > 1:22:02Turn it the other way round and put your finger
1:22:02 > 1:22:05- just underneath the rib cage.- Yeah.
1:22:05 > 1:22:07The first thing you cook on TV is with fish, anyway,
1:22:07 > 1:22:10- you pull out the rib cage, like that.- OK.
1:22:10 > 1:22:13- So then you have no bones... - Do you leave the tail on?
1:22:13 > 1:22:15Yeah, leave the tail on. Can do.
1:22:15 > 1:22:17- Take the head off as well.- Yeah.
1:22:17 > 1:22:20- And that's one sardine.- One done.
1:22:20 > 1:22:22And I just lay that flesh down...
1:22:22 > 1:22:25Fish flat on there, and just push it down on its back.
1:22:29 > 1:22:31So, I was going to ask you, James, are a Doctor Who fan?
1:22:31 > 1:22:34I am a bit. I used to be into it, when I was younger.
1:22:34 > 1:22:36I don't get time to watch it nowadays.
1:22:36 > 1:22:38- I know Tony's parents are.- Yeah.
1:22:38 > 1:22:41- My parents?- You're doing that quicker than me.
1:22:41 > 1:22:44- Look at that!- Yeah. - Fabulous. There we go.
1:22:44 > 1:22:46- Do another one.- Women's work. - Keep going.
1:22:46 > 1:22:49There's some washing-up to do, as well, afterwards,
1:22:49 > 1:22:51- if you want to give that a go. - No problem.
1:22:51 > 1:22:53- So you see how easy it is? - It is a lot easier.
1:22:53 > 1:22:56The fish is nice and fresh, as well, which I think makes a difference.
1:22:56 > 1:22:58- There you go. - No problem. I'll do them all.
1:22:58 > 1:23:01- Jessica, just do one more while you're at it.- Really?
1:23:01 > 1:23:03I'll just go and wash my hands.
1:23:03 > 1:23:07- There we go. She's doing all right. - Fantastic.- There we go.
1:23:07 > 1:23:11When you're quiet in your acting, you could work in his restaurant.
1:23:11 > 1:23:12Yeah.
1:23:12 > 1:23:15There you go. Right, lovely. Now wash your hands.
1:23:15 > 1:23:16We don't need any more.
1:23:16 > 1:23:18That's it. I'll keep those to one side.
1:23:18 > 1:23:22- Then we're going to... - Sorry, how do you do this tap?
1:23:22 > 1:23:24- It's the bowl.- The bowl?
1:23:24 > 1:23:28The tap doesn't work. Page 1, obvious. The tap doesn't work.
1:23:28 > 1:23:29It looks good.
1:23:29 > 1:23:34So a little bit of olive oil, not too much, you can season these up.
1:23:34 > 1:23:36Now, I don't know about you,
1:23:36 > 1:23:39Galton, I talked to you about sardines earlier this morning.
1:23:39 > 1:23:41- A bit of mustard on here, they're lovely.- Yeah.
1:23:41 > 1:23:44Now, touch of mustard you can put on there, cracked black pepper.
1:23:44 > 1:23:46Mustard just brushed over the top, English mustard.
1:23:46 > 1:23:48- Nice.- Delicious.
1:23:48 > 1:23:50These are going to go under the grill straightaway.
1:23:50 > 1:23:54Straight in there. And they'll cook in about 1½ to 2 minutes.
1:23:54 > 1:23:56You don't need to turn them over, as well,
1:23:56 > 1:23:58because they're nice and thin.
1:23:58 > 1:24:00You're grilling them, not just putting them in the oven?
1:24:00 > 1:24:02No, they're grilled. Also, fantastic on a barbecue.
1:24:02 > 1:24:04We mentioned, Tony, you cooking fish on a barbecue.
1:24:04 > 1:24:06Sardines on a barbecue, just delicious.
1:24:06 > 1:24:09- The only way to eat them. - But I'd really keep those whole.
1:24:09 > 1:24:11Cooking sardines on the barbecue like that...
1:24:11 > 1:24:14And they're not boiled. They're just chopped in half?
1:24:14 > 1:24:17- Boiled first.- Boiled a little bit? Do you actually boil them...
1:24:17 > 1:24:19Not till they're soft, parboil them?
1:24:19 > 1:24:22- They've just got a slight bite to them now.- Right, OK.
1:24:22 > 1:24:24And then we're going to fry them off with some butter.
1:24:24 > 1:24:28- We've got some shallots in there. - Yes, there are shallots.- Lovely.
1:24:28 > 1:24:30So, I am sweating off a little bit of onion,
1:24:30 > 1:24:32a little bit of garlic in here.
1:24:32 > 1:24:34- This is for her classic little vierge dish.- Lovely.
1:24:34 > 1:24:36And then our herbs which we've got - tarragon...
1:24:36 > 1:24:38Can I do some more chopping?
1:24:38 > 1:24:40Do you have a big knife? Yeah, fire away.
1:24:40 > 1:24:42I'm just loving this. This is brilliant.
1:24:42 > 1:24:45- That one there...- Big knife. The knife.- Big knife. The biggest.
1:24:45 > 1:24:48Where's the big knife? That's a big knife, isn't it?
1:24:48 > 1:24:51Now, in Doctor Who tonight, are you playing a goodie or a baddie?
1:24:51 > 1:24:54I'm playing a goodie. I'm playing a lovely goodie, actually, yes.
1:24:54 > 1:24:58- Right.- Obviously, I can't give away too much, but I'm playing a goodie,
1:24:58 > 1:25:00and I'm in this week, because it's a two-parter.
1:25:00 > 1:25:05- Apparently it's the scariest ever. - Is it?- Well, it's very scary.
1:25:05 > 1:25:09Yeah, but it's a two-parter, so it kind of concludes next week.
1:25:09 > 1:25:11I'm going to show you the common mistake... Eeh!
1:25:11 > 1:25:13..when people chop like this.
1:25:13 > 1:25:16I don't want you to chop your finger off.
1:25:16 > 1:25:18It's easy, chopping.
1:25:18 > 1:25:19I'm chopping fine.
1:25:19 > 1:25:21- Go on, then.- James.
1:25:21 > 1:25:22How else can you chop?
1:25:22 > 1:25:24You were chopping like this, you see.
1:25:24 > 1:25:27You're chopping like this. Now, that knife just goes straight there,
1:25:27 > 1:25:30you finger has gone, nail has gone. Hands like that. This way.
1:25:30 > 1:25:34But that's so hard. Nobody can ever chop like that.
1:25:34 > 1:25:37You can if you've had 24 years' experience!
1:25:37 > 1:25:39No-one chops like that.
1:25:39 > 1:25:41I'm glad it's you saying that.
1:25:41 > 1:25:44Do you know what? I'll chop.
1:25:44 > 1:25:46A little bit like this, OK?
1:25:46 > 1:25:48It's easier, but it's not...
1:25:48 > 1:25:51What's the point of that? What's the reasoning behind that chopping?
1:25:51 > 1:25:54I always wanted to know. Is it just because it looks clever?
1:25:54 > 1:25:57- No, it's because I just want my fingers.- Right, OK.
1:25:57 > 1:25:59There you go.
1:26:01 > 1:26:04OK. I'm suitably impressed. I can't chop like that.
1:26:06 > 1:26:09- Right.- A few herbs straight in there. OK.
1:26:09 > 1:26:12Now, we have got in here shallot sweated off, a touch of garlic,
1:26:12 > 1:26:15herbs. If you could dress me some salad, that would be great, Galton.
1:26:15 > 1:26:19I brought this in specially for you. This is out of my own garden.
1:26:19 > 1:26:20- Ooh, nice.- This was picked last night.
1:26:20 > 1:26:22I've got rid of the slugs, but don't worry about that.
1:26:22 > 1:26:26That's gone in there. So, the herbs, classic vierge sauce.
1:26:26 > 1:26:28Something's burning.
1:26:29 > 1:26:31- It's...- Ohh!
1:26:33 > 1:26:35They're not burnt. They're not burnt,
1:26:35 > 1:26:38- they're perfectly cooked. - That's hilarious.
1:26:38 > 1:26:40Ohh!
1:26:40 > 1:26:42Don't worry about those, they're fine.
1:26:44 > 1:26:45Right, um...
1:26:45 > 1:26:46Where's your smoke alarm?
1:26:46 > 1:26:49- We haven't got one. - No smoke alarm here?
1:26:49 > 1:26:50If that had been my house,
1:26:50 > 1:26:53five minutes ago there would have been a "beep, beep, beep"!
1:26:53 > 1:26:56Jessica, what you need to do is, cook these on quite a high heat...
1:26:56 > 1:26:58You've actually warped the pan.
1:26:58 > 1:26:59Don't worry about that.
1:26:59 > 1:27:02We haven't got a tap, so don't worry about the pan!
1:27:02 > 1:27:05They do look fine, actually. They don't look burnt.
1:27:05 > 1:27:06I'm sure they're delicious.
1:27:06 > 1:27:08- They're not burnt. They're lovely.- Yeah.
1:27:08 > 1:27:11- They're just slightly overcooked. - Do I have to eat them?
1:27:11 > 1:27:14Right, Tony, save me here.
1:27:14 > 1:27:15See, this is what happens
1:27:15 > 1:27:18- when somebody else chops your herbs, you see?- OK.
1:27:20 > 1:27:22Right, that idea is, we line the potatoes up...
1:27:22 > 1:27:25We should put the potatoes on the top to cover up the sardines.
1:27:25 > 1:27:27The sardines will be perfect.
1:27:27 > 1:27:28I don't what all this stress is about.
1:27:28 > 1:27:31- They're perfect. - Flame-grilled sardines.
1:27:31 > 1:27:33They look delicious.
1:27:33 > 1:27:35- Just perfect, look at that. - They will be fine.
1:27:35 > 1:27:38I'm just getting in the way, aren't I?
1:27:38 > 1:27:40Now, Jessica, grab your knife and fork
1:27:40 > 1:27:42and try some of these in a second.
1:27:42 > 1:27:44OK, where's my knife and fork? Over here.
1:27:44 > 1:27:47Tony, just don't give her a cook's knife.
1:27:47 > 1:27:49Right...
1:27:51 > 1:27:54Hold on a second. Hold on in a second.
1:27:54 > 1:27:56- Right, line these up...- OK.
1:27:58 > 1:28:01- And then that...- Goes on there.
1:28:01 > 1:28:04- Drizzle over the top. - That lovely salad.
1:28:04 > 1:28:07Oh, can I try some of that salad? What's the dressing on the salad?
1:28:07 > 1:28:08Just balsamic and olive oil.
1:28:08 > 1:28:12- No salt and pepper?- Try them. - OK, I'll try them. OK, lovely.
1:28:12 > 1:28:15- Oops!- Slightly crusty sardines.
1:28:15 > 1:28:17They are actually perfect.
1:28:17 > 1:28:19I'm not quite sure where the flames came from,
1:28:19 > 1:28:22- because there's no charring at all. - Go on, then. Try those.
1:28:24 > 1:28:27- What do you reckon? - That is really nice.
1:28:27 > 1:28:29- That is delicious.- You like that?
1:28:29 > 1:28:33Do you think it helps when you just sort of flame-grill them?
1:28:33 > 1:28:35- That's perfect.- There you go, guys.
1:28:35 > 1:28:37It is a bit bony, though.
1:28:37 > 1:28:40Well, that's you. You did them all. I'm not getting the blame for that.
1:28:40 > 1:28:42They are delicious.
1:28:42 > 1:28:44Dive in. It's nice, isn't it?
1:28:44 > 1:28:46Particularly with the sauce vierge.
1:28:46 > 1:28:49It goes well with chicken and fish and prawns.
1:28:49 > 1:28:52Maybe we should have this in pint glasses!
1:28:52 > 1:28:55Just remember, next time turn your grill down a little bit.
1:28:59 > 1:29:01And just in case you were worried,
1:29:01 > 1:29:03no chefs were hurt in the making of those sardines.
1:29:03 > 1:29:05Just the top of the oven and maybe James's eyebrows.
1:29:05 > 1:29:07Anyway, that's all we've got time for.
1:29:07 > 1:29:10I hope you've enjoyed taking a look at some of the delicious dishes
1:29:10 > 1:29:13that have featured on Saturday Kitchen over the years.
1:29:13 > 1:29:15I know I have. Thanks for watching. See next week.