04/06/2017

0:00:02 > 0:00:04There's a mouthwatering menu lined up for you today,

0:00:04 > 0:00:06so sit back, put your feet up and enjoy the show.

0:00:06 > 0:00:08This is Saturday Kitchen Best Bites.

0:00:29 > 0:00:30Welcome to the show.

0:00:30 > 0:00:32Now, you won't want to go anywhere, as we've got great chefs

0:00:32 > 0:00:36serving fantastic food and a handful of hungry guests, too.

0:00:36 > 0:00:38Coming up on today's show...

0:00:38 > 0:00:41James Martin serves up vodka and tonic-battered haddock

0:00:41 > 0:00:43with mushy peas for Cheryl Baker.

0:00:43 > 0:00:46Jun Tanaka is here with a recipe for perfect pork.

0:00:46 > 0:00:49Pork chops are marinated in a tangy soy and tomato puree sauce

0:00:49 > 0:00:52and then griddled and served with a chorizo, potato

0:00:52 > 0:00:54and a herb dressing.

0:00:54 > 0:00:56Stuart Gillies shows us a great dish with quail.

0:00:56 > 0:00:59The quail breast and legs are fried and then coated in

0:00:59 > 0:01:03a bois boudran sauce and plated up with a zesty potato salad.

0:01:03 > 0:01:06The talented Tom Kitchin and the dazzling Daniel Clifford

0:01:06 > 0:01:09go head-to-head at the Omelette Challenge hobs.

0:01:09 > 0:01:11And then it's over to Fernando Stovell,

0:01:11 > 0:01:14who's cooking up his take on an Italian favourite.

0:01:14 > 0:01:17He assembles layers of fried tortillas, shredded chicken,

0:01:17 > 0:01:21cheese, chilli and tomato sauce to create a Mexican-style lasagne.

0:01:21 > 0:01:25And finally, Julia Stiles faces her food heaven or her food hell.

0:01:25 > 0:01:26Did she get her food heaven,

0:01:26 > 0:01:29gravlax with deep-fried egg and avocado salad?

0:01:29 > 0:01:32Or her food hell, stewed octopus with herb tabbouleh?

0:01:32 > 0:01:34You can find out what she got at the end of the show.

0:01:34 > 0:01:37But first, it's over to Sabrina Ghayour,

0:01:37 > 0:01:40with her offering of quick and flavourful finger food.

0:01:40 > 0:01:42- Great to have you on the show. - Oh, thank you!- There you go.

0:01:42 > 0:01:44Right, three dishes. So, which...

0:01:44 > 0:01:46Most of which I'll be doing, by the sounds of things.

0:01:46 > 0:01:48- I'll try not to, but... - What do you want me to do?

0:01:48 > 0:01:50Let me get on. So, basically, if you can cut

0:01:50 > 0:01:53some slices of bread there and then get some garlic thinly sliced

0:01:53 > 0:01:55and thinly slice the flame-roasted pepper.

0:01:55 > 0:01:58Flame-roasted pepper, just put it directly into the fire

0:01:58 > 0:02:00until it blisters, then we're going to slice it

0:02:00 > 0:02:01and add it right at the end.

0:02:01 > 0:02:02I'll get on with the prawns,

0:02:02 > 0:02:05so I've got some really big, fat, lovely prawns here.

0:02:05 > 0:02:06- This is a chilli pepper... - Yeah, it is.

0:02:06 > 0:02:08It just adds a little bit of pep.

0:02:08 > 0:02:10But you can definitely leave it out, also.

0:02:10 > 0:02:13It's not so much of a bother if you wanted to leave it out.

0:02:13 > 0:02:15So, big prawns, just going to snip their heads off,

0:02:15 > 0:02:16makes it nice and easier.

0:02:16 > 0:02:19"Nice and easier"? Nice and easy.

0:02:19 > 0:02:22- And then, just kind of run the scissors...- Now, Persian food,

0:02:22 > 0:02:24tell us the secret of Persian food.

0:02:24 > 0:02:27So the secret of Persian food is we don't use spice as much

0:02:27 > 0:02:29as the rest of the Middle East.

0:02:29 > 0:02:31We're more about aromatics,

0:02:31 > 0:02:35herbs, flavours, saffron and citrus, really.

0:02:35 > 0:02:37Quite, quite plain, erm, essentially.

0:02:37 > 0:02:42But Middle Eastern food is very bold in spice and quite different to us.

0:02:42 > 0:02:45But this kind of food is just... It's Middle-Eastern inspired.

0:02:45 > 0:02:48It's just good food - and it's fairly easy, to be honest.

0:02:48 > 0:02:51That's kind of how I can manage to get a few things on the table

0:02:51 > 0:02:53all at once and...

0:02:53 > 0:02:55- It's very colourful, isn't it? Persian food?- Yeah, it is.

0:02:55 > 0:02:58Yeah, you know, we have the perfect seasons in Iran, erm...

0:02:58 > 0:03:01So, we have perfect springs, summers, winters

0:03:01 > 0:03:04and all different climates, so it's really quite wonderful.

0:03:04 > 0:03:08I'm very lucky for that. Now, here, I've got preserved lemons.

0:03:08 > 0:03:12Preserved lemons, you will get on the supermarket shelves.

0:03:12 > 0:03:13They're absolutely lovely

0:03:13 > 0:03:16and they're kind of preserved, packed in salt,

0:03:16 > 0:03:18so they've got, like, a salty flavour

0:03:18 > 0:03:20- and they're quite gelatinous on the inside.- Yes.

0:03:20 > 0:03:23Sliced in marinade, sauces, salads, they're wonderful.

0:03:23 > 0:03:26Here, we're just going to put them in a little bit of a blender.

0:03:26 > 0:03:28We've got a little bit of ginger.

0:03:28 > 0:03:30- You can buy these, they come in little jars.- Yeah, they do.

0:03:30 > 0:03:31And they're so...

0:03:31 > 0:03:34They're just a great store cupboard staple and, you know,

0:03:34 > 0:03:37most of my cooking comes alive, comes together with the use

0:03:37 > 0:03:40of the store cupboard and the spice cupboard.

0:03:40 > 0:03:42So all the times that we end up getting a jar of something and don't

0:03:42 > 0:03:46know what to do to it, I just use spices in everything and it just...

0:03:46 > 0:03:50You use it, things taste so much better. So...

0:03:50 > 0:03:52I'm doing this little broad bean dish,

0:03:52 > 0:03:55- which is the charred...- Yes. - ..chilli.

0:03:55 > 0:03:58Yeah, cos broad beans are coming into season soon, hopefully.

0:03:58 > 0:04:01- So it's...- Mine will be about three months away, I think.

0:04:01 > 0:04:03Yeah, you know what? If you can't...

0:04:03 > 0:04:04My plants are about that big in my garden.

0:04:04 > 0:04:08If you can't find them, you can get them from the freezers in the supermarket.

0:04:08 > 0:04:10Absolutely fine to use that. Just peel them.

0:04:10 > 0:04:12We peel them in the Middle East.

0:04:12 > 0:04:15We tend to prefer them in Iran without the skin on.

0:04:15 > 0:04:17But just use them however you like.

0:04:17 > 0:04:19They've got wonderful flavour, more importantly.

0:04:19 > 0:04:22- Sabrina?- Yeah?- Can I ask a question, please?- Yeah.

0:04:22 > 0:04:25- Ask as many questions as you want. - A very generic question.

0:04:25 > 0:04:28Why are some prawns white and some prawns red?

0:04:28 > 0:04:30So, it's just all the different types of prawns.

0:04:30 > 0:04:33There are so many different varieties that come from

0:04:33 > 0:04:36- so many different countries, so you have the Spanish red prawns...- Yes?

0:04:36 > 0:04:38..that are absolutely unbelievable, amazing.

0:04:38 > 0:04:42Erm... And then you just have black tiger prawns,

0:04:42 > 0:04:44Madagascan prawns, so many different types...

0:04:44 > 0:04:46And that's just the colour of them?

0:04:46 > 0:04:49- It's not because they're not cooked or anything?- No, not at all.

0:04:49 > 0:04:50No, no. Prawns...

0:04:50 > 0:04:53They all go whitish pink, basically, when they're cooked.

0:04:53 > 0:04:55- No, it's not because they're not cooked!- OK, thank you.

0:04:55 > 0:04:58And some of them keep a little bit more red than pink

0:04:58 > 0:05:01- when they are cooked. - Thank you very much.- So don't panic.

0:05:01 > 0:05:04In here, got honey, as well. I'm going to blitz this.

0:05:04 > 0:05:05Right, now, this is...

0:05:05 > 0:05:09In there, I'll explain what I've got here - we've got some garlic oil,

0:05:09 > 0:05:11the broad beans, the charred chilli...

0:05:11 > 0:05:13Yeah, a little bit of salt and pepper.

0:05:13 > 0:05:14Which is that.

0:05:14 > 0:05:17And then that... We're going to put some goat's cheese

0:05:17 > 0:05:19onto our bruschetta there.

0:05:19 > 0:05:21Or we can just toast them, if it's easier.

0:05:21 > 0:05:24- it's just about getting that flavour on there.- OK.

0:05:24 > 0:05:26And then we're going to top it with that

0:05:26 > 0:05:28- and a little bit of chopped spring onion at the end.- OK...

0:05:28 > 0:05:31And here, I'm just making a little sauce for my prawns.

0:05:31 > 0:05:33It's just really lovely. It gives you that...

0:05:33 > 0:05:36- Is that a classic sauce with the...?- No.

0:05:36 > 0:05:38It's not really classic cooking, to be honest.

0:05:38 > 0:05:41I've done a lot of the classic stuff on here, but I just...

0:05:41 > 0:05:43It's how I eat every day,

0:05:43 > 0:05:44it's a little bit more, kind of, modern,

0:05:44 > 0:05:46a little bit lighter,

0:05:46 > 0:05:48embracing different flavours and combinations...

0:05:48 > 0:05:51Yeah, because I saw that you put ginger on.

0:05:51 > 0:05:52- Yes.- You put ginger on it.

0:05:52 > 0:05:55- It's not common in Persian cuisine. - It's not, really.

0:05:55 > 0:05:58Ginger is actually used in the southern provinces,

0:05:58 > 0:06:02- where we have influence from other countries, basically.- Right.

0:06:02 > 0:06:04But not terribly commonly, but I love it.

0:06:04 > 0:06:07- I love it, too.- We don't use preserved lemons either, but I love it. So...

0:06:07 > 0:06:10These are the... This is the meatball mixture without the meat.

0:06:10 > 0:06:13Basically, you make them like you'd make a kofta,

0:06:13 > 0:06:16so you've got eggs, but you're going to use bulgur wheat to bind it.

0:06:16 > 0:06:18You're going to get your spices in there,

0:06:18 > 0:06:21you've got some cinnamon, you've got turmeric, cumin,

0:06:21 > 0:06:22little bit of dried fruit -

0:06:22 > 0:06:24I'm using cranberries, nice, easily available.

0:06:24 > 0:06:27And then some flour to bind, you've got to squelch it,

0:06:27 > 0:06:31really, really work it and get them into a little ball shape.

0:06:31 > 0:06:32- Good luck!- Nice.

0:06:32 > 0:06:35I made a complete mess of this in rehearsal, so here we go.

0:06:35 > 0:06:36No, you didn't.

0:06:36 > 0:06:38SABRINA LAUGHS Er... Yes, I did.

0:06:38 > 0:06:39- He's doing it better than me!- Right.

0:06:39 > 0:06:43And then what I'm going to do is also put the prawns on here.

0:06:43 > 0:06:46Take this pepper off. In a minute. Give it a little bit.

0:06:46 > 0:06:49And it's not afraid to really burn things,

0:06:49 > 0:06:51we love, kind of, burning aubergines

0:06:51 > 0:06:54and chillies, and peppers, and whatnot.

0:06:54 > 0:06:57This is great barbecue food, as well, by the way,

0:06:57 > 0:07:00if we do eventually hit summer at some stage in this country...

0:07:00 > 0:07:01This is my perfect food.

0:07:01 > 0:07:04You can burn things. I'll be excellent at this.

0:07:04 > 0:07:06Burn things and get away with it, yeah.

0:07:06 > 0:07:07It's my forte.

0:07:07 > 0:07:11It's the only time it's actually OK.

0:07:11 > 0:07:14So how long do you keep those prawns in the marinade, then?

0:07:14 > 0:07:17You can actually stick them in from the morning of, basically,

0:07:17 > 0:07:19I would say.

0:07:19 > 0:07:23They sit quite comfortably in there. And they're just...

0:07:23 > 0:07:27- It's a really, really lovely dish. - Yeah.- And it's quite easily done.

0:07:27 > 0:07:30You don't have to use those mammoth prawns, you can also use chicken.

0:07:30 > 0:07:33And if you want to be, like, little bit lazy,

0:07:33 > 0:07:36like me, you can just get it all in a pan, like a wok or something,

0:07:36 > 0:07:39hot temperature and stir-fry it, get a little bit more sauce.

0:07:39 > 0:07:42But from the perspective of finger food, they're great.

0:07:42 > 0:07:44Big prawns, tail on like that.

0:07:44 > 0:07:47Right, so what you do with this, you keep it in your hands and...

0:07:47 > 0:07:48SABRINA LAUGHS

0:07:48 > 0:07:51Yeah. I feel like, er, I might come and...

0:07:51 > 0:07:53- Yeah...- Squeeze it.

0:07:53 > 0:07:55I'm not going to lie, it's a little tricky.

0:07:55 > 0:07:56I don't want people to think,

0:07:56 > 0:07:59"Well, I'm doing this at home and it's not that easy."

0:07:59 > 0:08:01- There you go. - What you're saying...

0:08:01 > 0:08:04You can overcook the bulgur wheat to get it nice and squishy,

0:08:04 > 0:08:08and then you clasp it, whereas in a meatball, you would actually...

0:08:08 > 0:08:10You don't have to do it like that!

0:08:11 > 0:08:13There you go.

0:08:13 > 0:08:14OK? See?

0:08:14 > 0:08:18- It's got all kinds of greenery growing out of it.- Happy with that?

0:08:18 > 0:08:21- Yes, luckily...- Luckily, we've got some that have taken...

0:08:21 > 0:08:24- Shape earlier. - ..shape in the fridge.- Yeah.

0:08:24 > 0:08:27And it's probably better off to keep them in the fridge,

0:08:27 > 0:08:28isn't it, really?

0:08:28 > 0:08:30Yeah, so what you can do is you can actually just make them

0:08:30 > 0:08:33the day before and keep them in the fridge and then they keep

0:08:33 > 0:08:35their shape, nice and firm, straight into a fryer,

0:08:35 > 0:08:38or, if you want to, you can shallow-fry them as well.

0:08:38 > 0:08:40- They're going to go in here.- OK?

0:08:40 > 0:08:42Going to put a little bit more of the marinade on them,

0:08:42 > 0:08:43no harm to use it.

0:08:43 > 0:08:46And then, if you've got any left, you can just fry it up on the side

0:08:46 > 0:08:49and serve it as a sauce, but make sure you cook it out to make sure

0:08:49 > 0:08:51all the bacteria's kind of killed off

0:08:51 > 0:08:54- and health and safety and all that.- Eh?

0:08:54 > 0:08:58Right, then you're going to put a little of this cheese on the top.

0:08:58 > 0:09:00You're going to put the cheese onto the bruschetta.

0:09:00 > 0:09:02- Little bit. Generous!- All right.

0:09:02 > 0:09:03Go in there with a good centimetre's worth!

0:09:03 > 0:09:06- Cream cheese, or...?- Sorry? - What is it?

0:09:06 > 0:09:10- What is this? - This is just soft goat's cheese

0:09:10 > 0:09:12you can get readily from the supermarket.

0:09:12 > 0:09:13- Mm-hm.- Nice and yummy.

0:09:13 > 0:09:17And you can use goat's curd, you can use just cream cheese,

0:09:17 > 0:09:19whatever you like.

0:09:19 > 0:09:22It's just something creamy to kind of offset the spice.

0:09:22 > 0:09:25And you can use peas, you don't have to use broad beans,

0:09:25 > 0:09:27- if you prefer.- Mm.

0:09:28 > 0:09:31- Any of those recipes in your book?- Er, no!

0:09:31 > 0:09:33These are all new.

0:09:33 > 0:09:37I don't want to bore people to death with the same recipes.

0:09:37 > 0:09:39My book's been out for a year, so, er...

0:09:39 > 0:09:41Obviously, it's still great!

0:09:41 > 0:09:43Well, I hope people think it's still great.

0:09:43 > 0:09:46This is just new stuff and it's also nice to be able to play with

0:09:46 > 0:09:49the seasons, because, you know, when you write a book,

0:09:49 > 0:09:52you don't always get to be seasonal at the time it comes out,

0:09:52 > 0:09:53so it's just nice to...

0:09:53 > 0:09:56You know, I love British produce, I love British ingredients,

0:09:56 > 0:09:59so I combine them with the eastern stuff and it ends up...

0:09:59 > 0:10:00Carry on!

0:10:00 > 0:10:03- Well, it is flame-grilled, right? - LAUGHTER

0:10:03 > 0:10:06Urgh! It's fine... JAMES COUGHS

0:10:06 > 0:10:08Don't worry, James. We like it burned.

0:10:08 > 0:10:10Burned? There is no burned.

0:10:10 > 0:10:12No, that's just slightly caramelised.

0:10:12 > 0:10:15- Right. We can finish off these now. - Lovely. Yeah.

0:10:15 > 0:10:17So these are your...

0:10:17 > 0:10:19- Toasted.- Mmm.

0:10:20 > 0:10:22Right, I'll pop these on here.

0:10:22 > 0:10:28And then, I swear, this is the only bit of cheffy kit I have at home.

0:10:28 > 0:10:31Just little squeezy bottles that you can get really cheaply,

0:10:31 > 0:10:32like, for ketchup and whatnot?

0:10:32 > 0:10:35One is with yoghurt, Greek yoghurt, normal one,

0:10:35 > 0:10:38and one is with a tamarind sauce that you can get,

0:10:38 > 0:10:41like a tamarind ketchup, you can use a chilli sauce or whatever.

0:10:41 > 0:10:43It just gives it flavour, OK?

0:10:43 > 0:10:44So, going to...

0:10:46 > 0:10:49..literally see how rough and ready I am.

0:10:49 > 0:10:51No glamour. No precision.

0:10:51 > 0:10:54We've got the amazing, one of the best chefs in the world

0:10:54 > 0:10:56- and I'm just like... - SHE BLOWS A RASPBERRY

0:10:56 > 0:10:57You're doing fantastic.

0:10:57 > 0:10:59- Yeah. Thanks, Chef. - I'm very impressed.

0:11:01 > 0:11:03- Right, the prawns are ready. - Oh, they look amazing.

0:11:03 > 0:11:06- It just picks up the favour a lot. - You cook a lot, do you?- I try.

0:11:06 > 0:11:09- I burn a lot.- Uh-huh? - But I attempt to cook.

0:11:09 > 0:11:11We don't call it burn, we call it brulee!

0:11:11 > 0:11:14Sorry, brulee, brulee. Thank you.

0:11:14 > 0:11:15THEY LAUGH

0:11:15 > 0:11:18- OK.- And then we've got the nigella seeds on top.

0:11:18 > 0:11:20Little bit of salt.

0:11:20 > 0:11:22Beauts.

0:11:22 > 0:11:23- And we've got some sticks.- Yeah.

0:11:23 > 0:11:26So this is what makes them, what I call lollipops.

0:11:26 > 0:11:29These are meatballs without meat that I used to do for

0:11:29 > 0:11:30my supper clubs to vegetarians,

0:11:30 > 0:11:33cos I didn't want them to miss out on the experience,

0:11:33 > 0:11:34so you can stick sticks in them

0:11:34 > 0:11:36and it kind of makes it a little bit fun.

0:11:36 > 0:11:37Kids love making them.

0:11:37 > 0:11:39- Do you still do your supper clubs? - I don't, no.

0:11:39 > 0:11:43I'm actually doing a series of pop-ups and collaborations

0:11:43 > 0:11:45and I'm very excited that my first one will be

0:11:45 > 0:11:49with legend Angela Hartnett, who is one of my favourite chefs,

0:11:49 > 0:11:51one of my idols, at Lime Wood Hotel.

0:11:51 > 0:11:54- There you go. - So that will be coming in November.

0:11:54 > 0:11:55What are you going to call this?

0:11:55 > 0:12:00This is going to be my FA Cup Finger Food Feast.

0:12:00 > 0:12:02- Fantastic.- Bravo.- That's what it is.

0:12:07 > 0:12:09- I was pretty busy on that one. - Whoo!- Right.

0:12:09 > 0:12:11A little heavier than I thought.

0:12:11 > 0:12:14Right, do you want the prawns, or are you...?

0:12:14 > 0:12:15You know what? I'm going to have a go.

0:12:15 > 0:12:17- You're going to have a go? - I'll have a go.- Right.

0:12:17 > 0:12:19Don't let anything happen to you.

0:12:19 > 0:12:22- I'm going to have all your fans on my case.- Yes.

0:12:22 > 0:12:25I'm glad they'll be on your case and not my case.

0:12:25 > 0:12:27- Whoa, look at this.- Look at that.

0:12:27 > 0:12:30I mean, the key to this, if it doesn't bind up,

0:12:30 > 0:12:32probably another egg and a bit of flour.

0:12:32 > 0:12:33Yeah, a little bit of flour.

0:12:33 > 0:12:35The texture of everything the temperature of your kitchen

0:12:35 > 0:12:37and the time of year is all going to differ,

0:12:37 > 0:12:39but do what you need to get it into a ball shape.

0:12:39 > 0:12:42You can also use couscous, mashed-up leftover rice.

0:12:42 > 0:12:45- Just use that instead of meat. - Good idea, that. There you go.

0:12:49 > 0:12:51Now, that was back in 2015,

0:12:51 > 0:12:54and you might have noticed that it was FA Cup Final day.

0:12:54 > 0:12:58Arsenal went on to beat Aston Villa 4-0. Like anyone's interested.

0:12:58 > 0:12:59Anyway, coming up,

0:12:59 > 0:13:02James cooks vodka and tonic-battered haddock with mushy peas

0:13:02 > 0:13:04for Cheryl Baker, but first, it's over to Rick Stein,

0:13:04 > 0:13:08who is in Puglia, doing a little research into sea urchin.

0:13:15 > 0:13:19A friend asked me the other day what was special about Puglian food,

0:13:19 > 0:13:23and the first thing that came to mind was ricci, sea urchins.

0:13:23 > 0:13:26When I think Puglia, I think of ricci,

0:13:26 > 0:13:29and I think of particularly, later on today,

0:13:29 > 0:13:31a lovely plate of pasta with ricci.

0:13:31 > 0:13:33Because there's not a lot in a ricci,

0:13:33 > 0:13:35but when you combine it with some pasta

0:13:35 > 0:13:37and some garlic and some olive oil,

0:13:37 > 0:13:41maybe a bit of parsley, you get that real taste of the sea.

0:13:42 > 0:13:45They take about 18 months to grow to this size

0:13:45 > 0:13:47and around here, they were so plentiful

0:13:47 > 0:13:51that conservation and overfishing never crossed the fishermen's' minds.

0:13:51 > 0:13:54But because they're a tremendous delicacy,

0:13:54 > 0:13:56the numbers are getting fewer, and for the first time,

0:13:56 > 0:13:59the fishermen are starting to think about what could be done

0:13:59 > 0:14:02to ensure that ricci remains plentiful.

0:14:02 > 0:14:04Most people who will come to eat these today

0:14:04 > 0:14:08will simply have them raw with a bit of bread and a glass of wine.

0:14:11 > 0:14:14You only eat the orange roes, but they're lovely.

0:14:15 > 0:14:17They say it's an acquired taste.

0:14:17 > 0:14:19I acquired mine nearly 30 years ago.

0:14:22 > 0:14:25This is one of my top five dishes from the Med,

0:14:25 > 0:14:28and it's cooked here by Rosa Martalotta.

0:14:28 > 0:14:31ROSA SPEAKS IN ITALIAN

0:14:31 > 0:14:34E molto, molto, molto buono.

0:14:34 > 0:14:36As you can gather, she likes it very much.

0:14:36 > 0:14:40So there's lots of olive oil, a humongous amount of garlic,

0:14:40 > 0:14:42and lots of sea urchin roes -

0:14:42 > 0:14:46I'd say about 50 of them for one portion.

0:14:46 > 0:14:48Then a splash of wine,

0:14:48 > 0:14:50and a handful of chopped parsley,

0:14:50 > 0:14:52and let it warm.

0:14:52 > 0:14:55It's cooked enough at this stage. Then in with the pasta.

0:14:55 > 0:14:58And in this part of the world, it doesn't take too long.

0:14:58 > 0:15:01Cinque, spaghetti tosto.

0:15:01 > 0:15:04"Cinque minuti" - five minutes.

0:15:04 > 0:15:05- Tosto?- Tosto, duro...

0:15:05 > 0:15:08'And she says it has to be tosto.'

0:15:08 > 0:15:10I'm not quite sure what she means by "tosto".

0:15:10 > 0:15:13- Tosto, tosto...- But I think I get the general...- Duro...

0:15:13 > 0:15:16'I think she means it has to be fairly hard.'

0:15:16 > 0:15:19THEY LAUGH

0:15:19 > 0:15:21Well, like all good Italian cooks,

0:15:21 > 0:15:26the pasta goes into the sautee pan so that it gets completely covered

0:15:26 > 0:15:30in all those wonderful flavours of the sea, garlic and oil.

0:15:31 > 0:15:34- OK, mangiare.- Mangiare!

0:15:34 > 0:15:36Tosta. Mmm!

0:15:36 > 0:15:38ROSA LAUGHS

0:15:38 > 0:15:40E dura, e dura.

0:15:41 > 0:15:43- It is.- Si!

0:15:43 > 0:15:46I mean, when the Italians talk about al dente...

0:15:46 > 0:15:47Al dente, al dente.

0:15:47 > 0:15:50SHE SPEAKS IN ITALIAN ..they really mean it.

0:15:50 > 0:15:53I mean, the pasta in here is almost hard

0:15:53 > 0:15:55and you couldn't serve it back home like that,

0:15:55 > 0:15:57people wouldn't go for it, but it's lovely.

0:15:57 > 0:15:59And it's got this lovely taste.

0:15:59 > 0:16:03I mean, everything in it, I doubt if anything that's in here

0:16:03 > 0:16:06was grown more than two or three miles away from this spot.

0:16:06 > 0:16:09I think that's what's just so special about Italian food,

0:16:09 > 0:16:10it is so simple.

0:16:10 > 0:16:13It's just what's around, what's available,

0:16:13 > 0:16:15and of course, it has a sort of, a sort of...

0:16:15 > 0:16:18Well, for want of a better word, a sort of truth about it,

0:16:18 > 0:16:22which just makes it so, so wonderful.

0:16:27 > 0:16:31You've got to arrive on the stroke of 12 to get a seat here.

0:16:32 > 0:16:35I was really surprised to see that most of the people

0:16:35 > 0:16:39eating these were young, probably students from the towns nearby.

0:16:39 > 0:16:41I expected grizzled old fisherman,

0:16:41 > 0:16:44puffing fags and knocking back grappa.

0:16:44 > 0:16:47I think the popularity of seafood in Puglia,

0:16:47 > 0:16:48like this grilled octopus,

0:16:48 > 0:16:51with the young is because they all grew up on it.

0:16:51 > 0:16:54They all seem to respect it for what it is.

0:17:03 > 0:17:06I can't imagine any of us could've gone past this without buying

0:17:06 > 0:17:11a kilo or two of fresh peas, harvested straight from the fields.

0:17:13 > 0:17:16- Er, due kilo...- Due?- Due, si.

0:17:16 > 0:17:17I'm very happy about this.

0:17:17 > 0:17:20I've just noticed a load of these guys on the road

0:17:20 > 0:17:21as I was driving up, and I was thinking,

0:17:21 > 0:17:24"I've got to have some", cos last night,

0:17:24 > 0:17:28I was in a restaurant in Ostuni, and we had a load of antipasti,

0:17:28 > 0:17:31and they just brought out a big bowl of peas in the pod,

0:17:31 > 0:17:35and I was thinking, "Imagine if I did that in England," you know?

0:17:35 > 0:17:36People would think I'd gone bonkers.

0:17:36 > 0:17:39But it was such a perfect thing, it's the thing I really remember

0:17:39 > 0:17:41about the meal, because they were so fresh.

0:17:41 > 0:17:44They're the first peas of the season.

0:17:44 > 0:17:45GROCER SPEAKS IN ITALIAN Si.

0:17:47 > 0:17:49Grazie.

0:17:49 > 0:17:53'I can remember lots of expeditions with my children to pick your own,

0:17:53 > 0:17:56'intending to stock the freezer with beans and peas,

0:17:56 > 0:18:00'or make jam with strawberries and raspberries.

0:18:00 > 0:18:03'But none of it got further than the car.'

0:18:04 > 0:18:08Childhood memories. It doesn't get any better than this.

0:18:08 > 0:18:13Back in Padstow, what to do with a bag full of the new season's peas?

0:18:13 > 0:18:14It's such a pleasure to see

0:18:14 > 0:18:17the first peas and broad beans of the season.

0:18:17 > 0:18:19It's a bit like hearing the cuckoo for the first time.

0:18:22 > 0:18:25This is peas braised with onions and Parma ham.

0:18:25 > 0:18:27It's the sort of thing you only want to cook when the peas

0:18:27 > 0:18:30are at their tippy top.

0:18:30 > 0:18:34Start by searing the onions in some olive oil -

0:18:34 > 0:18:37very hot oil, so they colour up quickly.

0:18:37 > 0:18:39Add a small amount of water and cover them

0:18:39 > 0:18:42so that they are left to stew and soften.

0:18:44 > 0:18:46Cut the ham into small chunks.

0:18:46 > 0:18:49"Cubetti", as they say in Italia.

0:18:49 > 0:18:52They'll end up looking like little jewels in a sea of green.

0:18:54 > 0:18:57Now, this is really good bistro food, I think.

0:18:58 > 0:19:01With a glass or two of chilled white wine

0:19:01 > 0:19:02and some crusty bread,

0:19:02 > 0:19:04it would make a memorable lunch.

0:19:05 > 0:19:10Then some roughly chopped garlic - two or three cloves is quite enough.

0:19:10 > 0:19:13And finally, at last, in with the peas.

0:19:13 > 0:19:18They won't take long to cook and you don't want mushy peas.

0:19:18 > 0:19:22Just need to add a little bit of water cos it's just a tad dry.

0:19:22 > 0:19:26Needs to stew down in that water or go into with the olive oil,

0:19:26 > 0:19:28make a nice little emulsion.

0:19:28 > 0:19:30And now some seasoning. Just fill this dish.

0:19:30 > 0:19:32I'm on a bit of a roll.

0:19:32 > 0:19:33This is the sort of thing people love.

0:19:33 > 0:19:36I mean, similar dishes do this you can get in Spain -

0:19:36 > 0:19:37that's pea and Serrano ham.

0:19:37 > 0:19:41And in France with Bayonne ham, Italy with Parma ham.

0:19:41 > 0:19:44And, of course, not forgetting our own pea and ham soup.

0:19:44 > 0:19:45It's a great combination.

0:19:47 > 0:19:50And finally, a little, not too much salt.

0:19:50 > 0:19:53Not too much, otherwise the salt police will be on to me again.

0:19:55 > 0:19:58Serve them in a warm bowl with lots of flat leaf parsley stirred in.

0:20:00 > 0:20:03There is an argument going on in Italy at the moment.

0:20:03 > 0:20:07Some trendy chefs are refusing to put garlic in anything

0:20:07 > 0:20:10and the old brigade are outraged, as indeed am I.

0:20:10 > 0:20:13This wouldn't be half as good without it.

0:20:13 > 0:20:15They've got to be joking!

0:20:20 > 0:20:23Pea and ham is just one of those classic combination of flavours

0:20:23 > 0:20:24that really works well together.

0:20:24 > 0:20:27Some ingredients that were meant to be eaten together,

0:20:27 > 0:20:30and being from the North and having two Italians here,

0:20:30 > 0:20:34is the combination of fish and Yorkshire caviar -

0:20:34 > 0:20:35mushy peas.

0:20:35 > 0:20:37- Say again, that word? - Yorkshire caviar.

0:20:37 > 0:20:39Just read my lips.

0:20:39 > 0:20:41Mushy peas. Not MOOSHY peas.

0:20:41 > 0:20:43It is mooshy peas, that's what it is.

0:20:43 > 0:20:46You're telling me how to speak English, there we go, right.

0:20:46 > 0:20:49He's been here longer than I have as well. He was born in Watford.

0:20:49 > 0:20:52- Mushy peas.- Making it all up. Right.

0:20:52 > 0:20:55First of all, what we're going to do is we'll make our batter for this.

0:20:55 > 0:20:58This is... The way that our fish... It's slightly different.

0:20:58 > 0:21:01What we're going to do with this is we're going to use haddock for this

0:21:01 > 0:21:04and I thought we'd use plain flour, some yeast...

0:21:04 > 0:21:06There we go, a little bit of yeast. This is dried yeast.

0:21:06 > 0:21:08And then we use salt and sugar.

0:21:08 > 0:21:11We keep that separate to the yeast, cos salt will kill yeast.

0:21:11 > 0:21:14Right, sugar will feed it, salt will kill it.

0:21:14 > 0:21:16So we keep it separate for the moment.

0:21:16 > 0:21:18When we mix it all together, it doesn't matter.

0:21:18 > 0:21:21Bit of cider vinegar. This is where it gets...

0:21:21 > 0:21:23- You'll like this, Cheryl. - Can you see that...?

0:21:23 > 0:21:26- Vodka and tonic. - I do like vodka and tonic.

0:21:26 > 0:21:28Vodka and tonic in a batter. That's vodka going in there.

0:21:28 > 0:21:30And this is tonic water.

0:21:30 > 0:21:32- That will be like tempura, won't it?- Yeah.

0:21:32 > 0:21:36But vodka and tonic. And having the yeast in there, it froths up.

0:21:36 > 0:21:40Are you saying that dry yeast and dry salt don't work...?

0:21:40 > 0:21:42- Kill each other. - ..but when they're wet, they are OK?

0:21:42 > 0:21:43They will kill each other.

0:21:43 > 0:21:46If you put salt on yeast directly, it will die.

0:21:46 > 0:21:47But it's OK when it's mixed.

0:21:47 > 0:21:50It's all right when it's mixed up cos you got the sugar in there

0:21:50 > 0:21:52and you need it somewhere warm that nicely froths it up.

0:21:52 > 0:21:54And then we've got here...

0:21:54 > 0:21:55Leave that for about 45 minutes

0:21:55 > 0:21:59and we end up with our batter, like that - you can see that.

0:21:59 > 0:22:01Smell that, it smells like bread.

0:22:01 > 0:22:03It does. Why have we put vodka in it?

0:22:03 > 0:22:06Cos you're here. SHE LAUGHS

0:22:06 > 0:22:09Just vodka and tonic batter. I just think it really works well.

0:22:09 > 0:22:11I do like vodka and tonic, I do.

0:22:11 > 0:22:14What we do is we take our haddock like that

0:22:14 > 0:22:16and just pop that in the fryer.

0:22:16 > 0:22:18So make sure it's really well coated.

0:22:18 > 0:22:20No need to flour that beforehand.

0:22:20 > 0:22:23Just pop it straight into our fryer. Be really careful when you do this.

0:22:23 > 0:22:27Always lay the fish, kind of, away from you at that point.

0:22:27 > 0:22:29Pop it in so it doesn't splatter up on you.

0:22:29 > 0:22:31And then of course, the most important thing with this

0:22:31 > 0:22:33is, of course, scraps.

0:22:35 > 0:22:37- Scraps?- Scraps.

0:22:37 > 0:22:40- What is this scraps? - Scrapelo for you.- Ah, scrapelo!

0:22:40 > 0:22:42- That sits on there.- Ah. - CHERYL LAUGHS

0:22:42 > 0:22:46Obviously, we can't talk about today without talking about Eurovision.

0:22:46 > 0:22:49Now, you had several attempts at it before '81, when you won.

0:22:49 > 0:22:53- Yeah, I did the Song For Europe, as it used to be called.- Yes.

0:22:53 > 0:22:56The first one I ever did was in 1976 and I came second to

0:22:56 > 0:22:58Brotherhood Of Man, lost by two points.

0:22:58 > 0:22:59- You know... Kisses For Me, that one.- Yes.

0:22:59 > 0:23:03- That won and we lost by two points. - Did you?- A song called Wake Up.

0:23:03 > 0:23:07Then I was in it several years in different guises.

0:23:07 > 0:23:11But then I won with the band called Co-Co in 1978.

0:23:11 > 0:23:15We went on to do Eurovision in Paris, and sadly,

0:23:15 > 0:23:18although we were tipped to win, we came 11th,

0:23:18 > 0:23:21which was the worst the UK had ever done at that time,

0:23:21 > 0:23:23so I was humiliated, I was distraught.

0:23:23 > 0:23:26I mean, what's it like, going back into it again?

0:23:26 > 0:23:29- Well, I didn't think we'd do any worse than 11th.- Right.

0:23:29 > 0:23:32And I thought, actually, Making Your Mind Up was a great Eurovision song

0:23:32 > 0:23:35so I was... To be perfectly honest, James, the reason I did it

0:23:35 > 0:23:38was so that my mum and dad could watch me on the telly again.

0:23:38 > 0:23:41Right. So then how did Bucks Fizz come about? How was that...?

0:23:41 > 0:23:44Well, because I'd been in Co-Co and I'd done the Eurovision

0:23:44 > 0:23:49and I was in a girl-boy harmony band and I left,

0:23:49 > 0:23:51the woman who put Bucks Fizz together knew me

0:23:51 > 0:23:55from my previous experience and she just approached me

0:23:55 > 0:23:56and asked me to join.

0:23:56 > 0:23:59Mike Nolan was already there because Bucks Fizz, if you like,

0:23:59 > 0:24:02was built around Mike, he was the first one in the band.

0:24:02 > 0:24:04- I suppose I was the second.- Yeah.

0:24:04 > 0:24:07Jay Aston came through a dance agency

0:24:07 > 0:24:12and Bobby G, I believe, answered an advert in The Stage or something.

0:24:12 > 0:24:15Why do you think that was a success as opposed to everything else

0:24:15 > 0:24:18before it didn't go so well?

0:24:18 > 0:24:21- Um...- Was it Velcro?- Of course it was Velcro, for goodness' sake!

0:24:21 > 0:24:26It was Velcro, it was the bright primary colours,

0:24:26 > 0:24:29the song was a very happy song, we all had blonde hair.

0:24:29 > 0:24:30It was just...

0:24:30 > 0:24:33We didn't all have blonde hair before the competition,

0:24:33 > 0:24:36we had to be done so that our hair and our height even -

0:24:36 > 0:24:39we all had to be the same height as Mike Nolan.

0:24:39 > 0:24:42- It's all down to Mike Nolan. - CHERYL LAUGHS

0:24:42 > 0:24:44- Really, that much goes into it? - Yeah.- Cos you see some of it

0:24:44 > 0:24:45nowadays and, let's face it,

0:24:45 > 0:24:47some of the stuff they're wearing is a bit...

0:24:47 > 0:24:49It's a bit dodgy, isn't it, really?

0:24:49 > 0:24:52Well, I think because we ripped the skirts off, at that time,

0:24:52 > 0:24:55nothing like that had been done before, you know?

0:24:55 > 0:24:58In 1975 or '74, when ABBA won,

0:24:58 > 0:25:01- they wore quite outlandish outfits. - Yeah.

0:25:01 > 0:25:03But there wasn't anything other than the really strong song that

0:25:03 > 0:25:06caught your eye that makes you think, "This is really good."

0:25:06 > 0:25:10Making Your Mind Up, the song was good for Eurovision.

0:25:10 > 0:25:12But it wasn't, I don't think, good enough to win.

0:25:12 > 0:25:14Thankfully, because we had the rip-off skirts,

0:25:14 > 0:25:17we won by four points.

0:25:17 > 0:25:19So why do you think we've done so badly since then?

0:25:19 > 0:25:22Possibly because we've had bad songs,

0:25:22 > 0:25:24possibly because everyone hates us.

0:25:24 > 0:25:27- LAUGHTER - Or a combination of both.

0:25:29 > 0:25:32It seems to me that a lot of it before is that people voting

0:25:32 > 0:25:35- for the next-door country and that kind of stuff.- Yes, there is that.

0:25:35 > 0:25:39I mean, the Eastern Europeans have had their own version

0:25:39 > 0:25:42of the Eurovision and so their...

0:25:42 > 0:25:46Their comfort zone is voting for their next-door neighbour.

0:25:46 > 0:25:49But I think they are now becoming more Westernised and I think,

0:25:49 > 0:25:51possibly, hopefully anyway,

0:25:51 > 0:25:53tonight's competition will be fairer than it has been for years.

0:25:53 > 0:25:56Cos the voting has slightly changed, hasn't it now?

0:25:56 > 0:25:59It changed last year. We thought, "Ah, this is good for us."

0:25:59 > 0:26:03The voting's been changed so that the people vote and there are

0:26:03 > 0:26:06professionals who vote as well, and we came last,

0:26:06 > 0:26:08so we can't use that as an excuse any more.

0:26:08 > 0:26:11Right, Cheryl, I'm going to show you how to make Yorkshire caviar.

0:26:11 > 0:26:14- Oh, do you know...- Dried marrowfat peas.- ..this is my worst nightmare.

0:26:14 > 0:26:16- What do you mean it's your worst nightmare?- It gives you wind!

0:26:16 > 0:26:18CHUCKLING

0:26:18 > 0:26:20This is the reason why I have done it for you, cos you're in

0:26:20 > 0:26:23- a nightclub tonight, you see.- Oh. - I believe you are actually going to

0:26:23 > 0:26:25- a nightclub tonight after Eurovision.- I'm working.

0:26:25 > 0:26:29There's a big club in London called G-A-Y and cos it's Eurovision night

0:26:29 > 0:26:31we're going to go and do a gig and it will be great.

0:26:31 > 0:26:32It will be, cos you won't mind.

0:26:32 > 0:26:35Lots of people in there and what you do is you, if it does happen,

0:26:35 > 0:26:37then you sort of do this over here, you know?

0:26:37 > 0:26:40- LAUGHTER - I'll be floating on air.

0:26:40 > 0:26:42- Blame...- I've learnt something.

0:26:42 > 0:26:46- Oh, yes. Pasta fagioli... - Exactly.- ..dancing and I'm away!

0:26:46 > 0:26:49This should hopefully stop it, right. This is bicarb soda.

0:26:49 > 0:26:52- Isn't that what gives you it? - I don't know, but anyway,

0:26:52 > 0:26:54it does something. CHERYL LAUGHS

0:26:54 > 0:26:56Bicarb soda in with the marrowfat peas.

0:26:56 > 0:26:58Leave those to soak. We've got the marrowfat peas here.

0:26:58 > 0:27:03All we do is drain these off, right, like that,

0:27:03 > 0:27:06and cook them in plenty, plenty of water.

0:27:06 > 0:27:11Now, like you say, you drain them off for a good few hours

0:27:11 > 0:27:13and you cook them in plenty of water.

0:27:13 > 0:27:15And to finish that off, of course, we've got butter.

0:27:15 > 0:27:17- Look at the fish. - The fish looks great.

0:27:17 > 0:27:20And we've got proper Yorkshire caviar there.

0:27:20 > 0:27:23And then I'm going to pop this on the plate. Look at this fish.

0:27:23 > 0:27:28- Vodka and tonic batter for the fish. - Mmm!- And the wind is gone.

0:27:28 > 0:27:29And the wind is gone!

0:27:29 > 0:27:31Now, still on with the Eurovision.

0:27:31 > 0:27:33You're doing a bit of a comeback gig in July.

0:27:33 > 0:27:34Yeah, we're doing the 11 July.

0:27:34 > 0:27:37We're at the... I was going to say the Albert Hall, we're not there.

0:27:37 > 0:27:40- We're at the Palladium!- Right. - The Palladium, which was

0:27:40 > 0:27:44the first theatre we ever worked in after winning Eurovision.

0:27:44 > 0:27:47So we're doing our 30th anniversary at the Palladium on

0:27:47 > 0:27:50Monday 11th July and we've got Bjorn Again as our special guest.

0:27:50 > 0:27:55- Fantastic.- So it will be a Eurofest. - A Eurofest, sounds good to me.

0:27:55 > 0:27:57- Well, best of luck with it. - Thank you very much.

0:27:57 > 0:27:59- Best of luck tonight. - We've got an album coming out too.

0:27:59 > 0:28:01Oh, go on, then, tell us about your album.

0:28:01 > 0:28:03We've got an album out that's currently called...um...

0:28:03 > 0:28:05- Called Up Until Now.- Yeah.

0:28:05 > 0:28:09And that's actually on release now with all our old tracks.

0:28:09 > 0:28:10And we've got a brand-new album,

0:28:10 > 0:28:13Original Bucks Fizz, called Fame And Fortune.

0:28:13 > 0:28:16So that will be to coincide with the gig at the...

0:28:16 > 0:28:18Not the Albert Hall, the Palladium.

0:28:18 > 0:28:20If it goes well, you might be at the Albert Hall.

0:28:20 > 0:28:22- The Albert Hall is the next one. - There you go.

0:28:22 > 0:28:25Right, I'll just get the old scrappy scrappio

0:28:25 > 0:28:28for the old Italianos over here.

0:28:28 > 0:28:29There you go.

0:28:29 > 0:28:32That was a mistake-io.

0:28:32 > 0:28:35That was a mistake-io, you made it.

0:28:35 > 0:28:38- This is for you.- This is for me. - There you go.

0:28:38 > 0:28:41- See, I don't eat fried food. - Well, you do now.

0:28:41 > 0:28:45- Of course I will do today.- Cut it.

0:28:46 > 0:28:48- Actually, that's great.- Crispy...

0:28:48 > 0:28:50- That sounds amazing. - ..crispy, crispy.

0:28:50 > 0:28:51Vodka and tonic batter.

0:28:51 > 0:28:53- Vodka and tonic. OK, can I have the lemon?- Yeah.

0:28:55 > 0:28:57It's Amalfi lemon. Now, take...

0:28:57 > 0:28:59Don't forget that little bit of Yorkshire caviar.

0:28:59 > 0:29:02Oh, and the Yorkshire caviar, OK. OK.

0:29:03 > 0:29:05That's hot!

0:29:06 > 0:29:08Happy with that?

0:29:08 > 0:29:09It's fantastic.

0:29:09 > 0:29:12Remember, if you're stood next to Cheryl in the nightclub, move away.

0:29:12 > 0:29:15THEY LAUGH

0:29:20 > 0:29:23So, just to recap, vodka in batter makes it crispy,

0:29:23 > 0:29:26and mushy peas in Cheryl Baker makes her windy.

0:29:26 > 0:29:27Anyway, moving on,

0:29:27 > 0:29:30today we're taking a look back at some of the best recipes from

0:29:30 > 0:29:32the Saturday Kitchen larder and there's still lots to come.

0:29:32 > 0:29:36Up next is Jun Tanaka, who was making his very first appearance

0:29:36 > 0:29:37on Saturday Kitchen.

0:29:37 > 0:29:40- What are you going to cook for us? - Right, I'm going to do griddled

0:29:40 > 0:29:42pork chop with some chorizo, piquillo peppers,

0:29:42 > 0:29:44some wild garlic, a nice herb dressing.

0:29:44 > 0:29:48Now, this is easy to do. Fantastic for friends and family.

0:29:48 > 0:29:50- Actually, I'm going to cook it tomorrow for my goddaughter.- OK.

0:29:50 > 0:29:53It's a great thing for a barbecue. As we said at the top of the show,

0:29:53 > 0:29:55you can do this as a barbecue, which will be really nice.

0:29:55 > 0:30:00Yeah. The sauce, the marinade we're making is perfect for, like, a pork belly on a barbecue.

0:30:00 > 0:30:03- Ah! Ah!- Your dog?- My dog. Yeah, that's fine.

0:30:03 > 0:30:05Right. So, I've just taken the rind off.

0:30:05 > 0:30:08Now, the fat's got so much flavour, I'm going to keep most of it on.

0:30:08 > 0:30:10I'm just going to lightly season it, salt and pepper,

0:30:10 > 0:30:14and then I'm going to oil the pork itself, rather than the griddle,

0:30:14 > 0:30:17because if you put it straight onto the griddle,

0:30:17 > 0:30:18you're going to cause a fire.

0:30:18 > 0:30:21With pork, you need that fat on there to keep it nice and moist.

0:30:21 > 0:30:22Yes. Absolutely.

0:30:22 > 0:30:25My dad always said, he was a pork farmer, he said,

0:30:25 > 0:30:27"Lad, the pork should be bred to sit and eat in a field,

0:30:27 > 0:30:30"not to do the 100 metre hurdles."

0:30:30 > 0:30:32Which generally it is a lot of the time now.

0:30:32 > 0:30:34That good element of fat in there. Right. Great stuff. What's next?

0:30:34 > 0:30:37OK. So, we're going to start doing the marinade.

0:30:37 > 0:30:39Now, for the marinade, we've got some tomato puree,

0:30:39 > 0:30:42- we got some red wine vinegar, honey, and soya sauce.- Yeah.

0:30:42 > 0:30:44And all were going to do... Just grab a spoon.

0:30:44 > 0:30:47It's kind of a little barbecue-style sauce this, then, is it, really?

0:30:47 > 0:30:49Yeah. It is.

0:30:49 > 0:30:53I actually did this a few weeks ago for pork belly dish.

0:30:53 > 0:30:55It was absolutely delicious.

0:30:55 > 0:30:58Pork belly. Another underrated and underused piece of meat, I think.

0:30:58 > 0:31:00I think the reason why people don't like it,

0:31:00 > 0:31:03I think it's cooked very wrong a lot of the time,

0:31:03 > 0:31:04cooked very quick.

0:31:04 > 0:31:07- Anyway, you got the marinade. - Just mix it about.

0:31:07 > 0:31:09And then I'm going to just flip that over...

0:31:09 > 0:31:12Now, if people were doing this on a barbecue,

0:31:12 > 0:31:15particularly with pork, would you suggest they finish in the oven?

0:31:15 > 0:31:17Start it on the barbecue? How would you suggest?

0:31:17 > 0:31:20Well, with this marinade, if you're using the marinade with pork,

0:31:20 > 0:31:22what I would do is put it on,

0:31:22 > 0:31:25probably, about 15 minutes before it's ready.

0:31:25 > 0:31:27Just because if you put it on right at the beginning,

0:31:27 > 0:31:30the marinade's going to burn and the pork's not going to pick up either.

0:31:30 > 0:31:33Once it's chargrilled, I'm going to just spread

0:31:33 > 0:31:37just a little bit of this marinade on both sides.

0:31:37 > 0:31:39And then pop it in the oven for about, I don't know,

0:31:39 > 0:31:40about eight, nine minutes,

0:31:40 > 0:31:42and then rest it for about three or four minutes.

0:31:42 > 0:31:46- What's the temperature?- 200. - About 200. Quite a hot oven. OK.

0:31:46 > 0:31:47That's going to go in there.

0:31:47 > 0:31:50Now, your career, looking at your CV, there isn't a restaurant

0:31:50 > 0:31:53in London where you haven't worked, by the looks of things.

0:31:53 > 0:31:57- Yeah, pretty much.- Michelin, two, three-star Michelin food.

0:31:57 > 0:31:59Is that where your real passion lies? Or...

0:31:59 > 0:32:01Where has it sort of developed over the years?

0:32:01 > 0:32:04Well, I mean, my interest in cooking came from my mother.

0:32:04 > 0:32:07She was a fantastic cook.

0:32:07 > 0:32:09When I started cooking, my dad,

0:32:09 > 0:32:11being a businessman at the time,

0:32:11 > 0:32:14he knew and ate in all the top restaurants and I just

0:32:14 > 0:32:15asked him to give me a list

0:32:15 > 0:32:17and he gave me Harvey's, Le Gavroche,

0:32:17 > 0:32:19and La Tante Claire.

0:32:19 > 0:32:23And then I wrote off to all of them and the Gavroche wrote to me

0:32:23 > 0:32:25and said, "Yeah, you can start." And, you know,...

0:32:25 > 0:32:27Which is, of course, Michel Roux's restaurant,

0:32:27 > 0:32:29- which we've had on the show, as well.- Yeah.

0:32:29 > 0:32:32- The great godfather of cookery, we call him, don't we?- Yeah.

0:32:32 > 0:32:35And it was an amazing place to start, it really was.

0:32:35 > 0:32:39So, I'm going to pop that in a pan, a bit of olive oil, nice and hot.

0:32:39 > 0:32:41Good little tip, whenever you're browning potatoes,

0:32:41 > 0:32:43- season it after you've got the colour.- OK.

0:32:43 > 0:32:45Because the salt is going to bring out the moisture.

0:32:45 > 0:32:47If you season it at the beginning,

0:32:47 > 0:32:48it's more likely to stick to the pan.

0:32:48 > 0:32:50- OK. What's next?- Herb dressing.

0:32:50 > 0:32:54So, we got some mint, some basil, some parsley.

0:32:54 > 0:32:57And then all we're going to do with that is chop it up,

0:32:57 > 0:33:01mix it with some capers, some anchovy, some mustard,

0:33:01 > 0:33:03olive oil and lemon juice.

0:33:03 > 0:33:06And then use that as a sauce. That should be right.

0:33:06 > 0:33:10Now, also, what you've got in here, which, looking at the ingredients,

0:33:10 > 0:33:12the chorizo that you have got in here...

0:33:12 > 0:33:14any one you particularly look out for?

0:33:14 > 0:33:17Picante, that's kind of the spicy one, isn't it, really?

0:33:17 > 0:33:21Yeah. It depends what you like. It's like choosing a curry.

0:33:21 > 0:33:25Do you like hot curry? Then, I would go with something a lot hotter.

0:33:25 > 0:33:29In this case, I use something a bit sweeter than that.

0:33:29 > 0:33:32Then, I've got some piquillo peppers which I'm just going to slice up.

0:33:32 > 0:33:35Now, these peppers - I've said this many, many times

0:33:35 > 0:33:39when they've been on the show - these are fantastic.

0:33:39 > 0:33:40Spanish wood-roasted peppers.

0:33:40 > 0:33:43- They are actually roasted on embers, aren't they?- Yeah.

0:33:43 > 0:33:47Hand skinned and hand deseeded. But I think great value for money.

0:33:47 > 0:33:50They come in jars. Fantastic. Something to look out for.

0:33:50 > 0:33:51I suppose you could roast your own

0:33:51 > 0:33:54- but they've got a great flavour, haven't they?- Yeah.

0:33:54 > 0:33:57A smoky flavour which matches up really well with the chorizo

0:33:57 > 0:34:00and we're going to add some smoked paprika to that, as well.

0:34:00 > 0:34:03And because we've got this oaky kind of smoky thing going on,

0:34:03 > 0:34:06we need a light, refreshing dressing just to complement it.

0:34:06 > 0:34:10- Right. - So, once you've got the colour,

0:34:10 > 0:34:13just throw in the chorizo into there.

0:34:13 > 0:34:14Once you add the chorizo,

0:34:14 > 0:34:18you are not going to be able to see in there because it's a black pan,

0:34:18 > 0:34:20but the oil is going to turn a lovely red colour,

0:34:20 > 0:34:23and the potatoes are going to absorb all of that lovely chorizo oil.

0:34:23 > 0:34:27- And a great oil with that which makes great sauces, as well.- Yeah.

0:34:27 > 0:34:31This dressing, is this more like a little salsa verde,

0:34:31 > 0:34:34that kind of stuff, where you've got the capers?

0:34:34 > 0:34:37Capers, all the herbs, a touch of garlic.

0:34:37 > 0:34:38Bit of lemon juice and olive oil.

0:34:38 > 0:34:40Bit of lemon juice, bit of olive oil. Right.

0:34:40 > 0:34:43So, the last thing we're going to put in there, some wild garlic.

0:34:43 > 0:34:47Now, this, available during the spring months. Very short season.

0:34:47 > 0:34:50It's available for about two more weeks and, then, before you use it

0:34:50 > 0:34:54you just have to crush it up, like this, and it releases the flavours.

0:34:54 > 0:34:57Have you ever tried wild garlic?

0:34:57 > 0:35:01- No. Too much garlic doesn't suit me. - Can you smell it, though?

0:35:01 > 0:35:06- It's fantastic. - Actually, it does smell lovely.

0:35:06 > 0:35:08You often find it when you're driving along by the side of

0:35:08 > 0:35:10the road. You wonder where it is.

0:35:10 > 0:35:13Side of the road, a really, really strong smell of garlic.

0:35:13 > 0:35:15It's very nice, yeah.

0:35:15 > 0:35:16- Matt, you use it a lot, don't you? Yeah.- All the time.

0:35:16 > 0:35:19We've got it everywhere, at the moment.

0:35:19 > 0:35:22Superb. Anyway, we've got the potatoes. What's next?

0:35:22 > 0:35:25So, once the chorizo's nearly cooked I'm going to add

0:35:25 > 0:35:27a pinch of the smoked paprika.

0:35:27 > 0:35:29Yeah.

0:35:29 > 0:35:30And, then, add the piquillo peppers.

0:35:30 > 0:35:32If you can't get hold of piquillo peppers -

0:35:32 > 0:35:34you can get them in supermarkets, like you said -

0:35:34 > 0:35:36you can use normal red peppers,

0:35:36 > 0:35:38but if you're using normal red peppers,

0:35:38 > 0:35:40add it with the potato at the beginning,

0:35:40 > 0:35:43- because these piquillo peppers are already cooked.- Yeah.

0:35:43 > 0:35:45But they've got a distinct sort of

0:35:45 > 0:35:47smoky taste with those peppers, as well, haven't they?

0:35:47 > 0:35:52- Yeah.- Superb. Anchovies. Chopped up.

0:35:54 > 0:35:57And, then, right at the end, I'm going to throw in the wild garlic

0:35:57 > 0:36:01and just treat it exactly like spinach.

0:36:01 > 0:36:02They take about 30 seconds to cook.

0:36:05 > 0:36:09Right. So, while you go and get the pork out of there...

0:36:09 > 0:36:10Delicious.

0:36:11 > 0:36:14Perfect. Lovely.

0:36:14 > 0:36:16Right.

0:36:16 > 0:36:20OK. Spoon out this mixture onto the plate.

0:36:25 > 0:36:28The colours look spectacular, I have to say.

0:36:28 > 0:36:32- Perfect for summer.- Yeah. There's your pork.

0:36:32 > 0:36:35- Pork goes on top. - Everything out of the way.

0:36:35 > 0:36:37Now, I'm going to put some basil cress all over it but

0:36:37 > 0:36:42I'm a bit worried after Pauline's comment about the herbs.

0:36:42 > 0:36:45But... Just a few bits. Not too much.

0:36:45 > 0:36:48- Didn't you listen to what she said at the top of the show?- I did.

0:36:48 > 0:36:50I worried about it, as well.

0:36:51 > 0:36:54- Just a little bit over. - That looks amazing.

0:36:54 > 0:36:55Tell us what that is again.

0:36:55 > 0:36:58So, that's griddled pork chop with some chorizo,

0:36:58 > 0:37:01wood-roasted piquillo peppers, wild garlic and a herb dressing.

0:37:01 > 0:37:02Simple as that.

0:37:06 > 0:37:08Right, follow me over, Jun.

0:37:10 > 0:37:13Dive into this. You've got to try these peppers...

0:37:14 > 0:37:17..Wendy, because they are just superb. Dive into the peppers.

0:37:17 > 0:37:20They've got a taste all on its own.

0:37:20 > 0:37:23They just do the red peppers, don't they? You can only buy the red ones.

0:37:23 > 0:37:25Dive in.

0:37:25 > 0:37:30- These are the sweet peppers, are they?- Yeah.- They are.- Yeah.

0:37:31 > 0:37:35- What's that?- Chorizo.- What's that? - Pork. Chorizo.

0:37:35 > 0:37:36Taste that.

0:37:36 > 0:37:39I use those peppers when I make my chilli

0:37:39 > 0:37:41and I do make a very good chilli.

0:37:41 > 0:37:43Better than yours, I bet!

0:37:43 > 0:37:45I've got no doubt.

0:37:45 > 0:37:49I can see you're writing for a national newspaper now. Go round judging your restaurants.

0:37:49 > 0:37:52- That's very nice. - OK. You've done it with pork there.

0:37:52 > 0:37:55Can you do it with other meats, as well? Chicken?

0:37:55 > 0:37:58- I suppose chicken would work very nicely.- With the marinade?

0:37:58 > 0:38:00Yeah. Absolutely. You could do a piece of salmon.

0:38:00 > 0:38:01Perfect with that, as well.

0:38:01 > 0:38:04Fish would go very well. Things like salmon, sea bass, maybe.

0:38:04 > 0:38:06- Something like that. - It's really versatile.

0:38:07 > 0:38:10- Go on, then, dive in. - That's good.

0:38:10 > 0:38:13Go on, Matt. Matt, you're not going to get any.

0:38:17 > 0:38:19A beautiful-looking dish

0:38:19 > 0:38:22but I was distracted by the young, dashing chef sat at the table.

0:38:22 > 0:38:23Doesn't time fly?

0:38:23 > 0:38:26Now, time for another helping of Keith Floyd,

0:38:26 > 0:38:28who is demonstrating his like for pike.

0:38:31 > 0:38:34Posing perfectly as a pike fisherman in my ultimate country kit,

0:38:34 > 0:38:37I walk the Somerset Levels on this crisp spring morning

0:38:37 > 0:38:39looking for my lunch,

0:38:39 > 0:38:42which I hope will be pike cooked in a creamy red pepper sauce.

0:38:42 > 0:38:44Sounds delicious, doesn't it?

0:38:44 > 0:38:46Notice I scan the water like a heron,

0:38:46 > 0:38:50for the subtle signs of a shoal of roach, and where there are roach,

0:38:50 > 0:38:53there will be pike lying, like bandits ready to plunder.

0:38:54 > 0:38:57Actually, I've got more chance of being struck by lightning

0:38:57 > 0:38:59than I have of catching a pike.

0:38:59 > 0:39:02So, rather than go hungry, I've enlisted some specialist help.

0:39:02 > 0:39:06- There he goes.- There he goes. This is the tense bit, isn't it?- Yeah.

0:39:06 > 0:39:08He can easily drop it, you see.

0:39:08 > 0:39:11When are you going to give him the gun, as it were? You have.

0:39:11 > 0:39:14- Look at that.- There's a swirl. My goodness! It's a big fish, isn't it?

0:39:14 > 0:39:15Yeah.

0:39:17 > 0:39:19Boy, oh, boy, oh, boy.

0:39:21 > 0:39:23You people aren't going to believe this,

0:39:23 > 0:39:25this is not set up in any way at all, you know.

0:39:25 > 0:39:26This is...

0:39:26 > 0:39:30This is real. We are actually catching fish! It's unbelievable.

0:39:32 > 0:39:33There, see his head.

0:39:35 > 0:39:37You don't seem to be applying any...

0:39:37 > 0:39:40You're letting him tire himself out.

0:39:40 > 0:39:41You're not forcing him to do anything.

0:39:41 > 0:39:44You're just putting a bit of gentle restraint on it.

0:39:44 > 0:39:47- Is that the technique? - Well, it does vary a little bit.

0:39:47 > 0:39:50- You're letting him go back. - I'm anxious to land this.

0:39:50 > 0:39:52- It's my first pike this morning. - Wonderful.

0:39:54 > 0:39:55- Oh, he's quite big.- Yes, indeed!

0:40:05 > 0:40:07Try and make a special effort to land this one.

0:40:10 > 0:40:12Just keep him in this little area.

0:40:12 > 0:40:15Now, wind up. Wind up. Straight up.

0:40:16 > 0:40:17Wow!

0:40:22 > 0:40:26- That's 10lbs, 11lbs.- Good God! That's the size we want.

0:40:26 > 0:40:28- It may be more. - Well done! Well done!

0:40:29 > 0:40:33- That could be 12 or 14lbs. - That's splendid, isn't it?

0:40:33 > 0:40:35Can you see, Clive?

0:40:37 > 0:40:39Now, this one's going to have quite dangerous teeth.

0:40:39 > 0:40:40It is a very big handful.

0:40:42 > 0:40:44Very nice. That's splendid.

0:40:45 > 0:40:48This fine specimen is far too big for my lunch.

0:40:48 > 0:40:51I haven't got the heart to kill a fish of that size.

0:40:51 > 0:40:54Let's put it back in the water and we'll try and catch another.

0:40:54 > 0:40:57This is my biggest pike to date, 16.5lbs.

0:40:58 > 0:41:00We'll put him back to fight another day.

0:41:09 > 0:41:12Mind you, our French neighbours aren't so sentimental.

0:41:12 > 0:41:14They'd have had that beauty skinned and pounded into quenelles

0:41:14 > 0:41:17before you could say "bon appetit".

0:41:17 > 0:41:20And even the medieval monks wouldn't have been so compassionate,

0:41:20 > 0:41:23for, on Fridays, they feasted on fish.

0:41:23 > 0:41:26Refectory tables groaned with pewter platters piled high

0:41:26 > 0:41:30with braised carp, fried perch, steamed tench,

0:41:30 > 0:41:32stewed eels and baked pike.

0:41:33 > 0:41:36You all thought I was a complete and utter poseur but, in fact,

0:41:36 > 0:41:38I've actually caught one and you can't do any better than that.

0:41:38 > 0:41:40It is quite...

0:41:40 > 0:41:43Whoops! Let it go a bit. Right.

0:41:43 > 0:41:45It isn't such a little fish, you know.

0:41:45 > 0:41:48I mean, how can they say that to me on my first-ever pike

0:41:48 > 0:41:52I've caught? And Colin's saying it's only a little one.

0:41:52 > 0:41:56- It is a jack, isn't it? - Similar to the first one, actually.

0:41:56 > 0:41:58- But they are very lively. - Yes, they are.

0:41:58 > 0:42:00I think he's ready to come in, actually.

0:42:01 > 0:42:04But we're... Ah! I've lost him!

0:42:04 > 0:42:06Aha! He's gone! No! Oh, dear!

0:42:06 > 0:42:09My absolute moment of glory is ruined.

0:42:09 > 0:42:13I want to go home. I hate fishing. I've had enough! Cheerio!

0:42:13 > 0:42:15I think we'll have another one!

0:42:16 > 0:42:19Oh, heavens above, I'll just have to show you a photograph of a pike

0:42:19 > 0:42:24at this rate, which, by the way, is on page 27 of my new cookery book.

0:42:24 > 0:42:28- Then, I shall...- Then, you've got to...- He's definitely taken it.

0:42:28 > 0:42:29He's run across to the other side.

0:42:30 > 0:42:32I think we're about ready now.

0:42:32 > 0:42:34Mind your head back, Michael.

0:42:35 > 0:42:37They don't always stay on.

0:42:38 > 0:42:39There's another one moved over there.

0:42:39 > 0:42:41- There's another one we just disturbed.- Yes.

0:42:44 > 0:42:47Well, well, well. This is called playing the fish, isn't it?

0:42:47 > 0:42:51- You've got to tire it so that you don't...- It's only a small one.

0:42:51 > 0:42:52A jack fish.

0:42:55 > 0:42:59Yes. Because... What would be the biggest one you could expect to get?

0:42:59 > 0:43:02- Well, we've had them 20lbs. - What's this one going to be?

0:43:02 > 0:43:06- About four or five pounds? - This one is about four pounds.

0:43:06 > 0:43:07Maybe four or five.

0:43:07 > 0:43:10What a handsome-looking thing.

0:43:10 > 0:43:14- But they're evil, aren't they, in fact?- They can be, yes.

0:43:14 > 0:43:17You put your hands anywhere near their mouth, they could do a lot...

0:43:17 > 0:43:19Ah, he's possibly six.

0:43:19 > 0:43:23- A little bit bigger than I thought he was, actually.- Well, well, well.

0:43:27 > 0:43:29- Grab a good hold...- Is there a size limit that you can...?

0:43:29 > 0:43:32Yeah, there is, yeah. 21 inches long.

0:43:32 > 0:43:35- Nose to the tip of the tail. - Yes.

0:43:35 > 0:43:39- So, he's well over the...- Oh, yes. - ..well over the limit for taking.

0:43:39 > 0:43:41Great.

0:43:41 > 0:43:42Thanks to Colin and Malcolm's skill,

0:43:42 > 0:43:45we've got the lunch and the right size, too.

0:43:45 > 0:43:47What a fine morning it's been.

0:43:47 > 0:43:50The excitement and the fresh air have given me quite an appetite.

0:43:50 > 0:43:52I think it's time for a spot of breakfast and

0:43:52 > 0:43:56a glass of cider or two before I get back to the hot kitchen to cook.

0:43:56 > 0:43:58- Are you both married, by the way?- Yes. Yes.

0:43:58 > 0:44:00Do you get into trouble with the wives?

0:44:00 > 0:44:01No, I think we're both fortunate.

0:44:01 > 0:44:03- Glad to have us out the way sometimes.- Yes!

0:44:06 > 0:44:10- Colin and I get out regularly in the week.- Why?

0:44:10 > 0:44:14I mean, there's this big secret that you're keeping from me

0:44:14 > 0:44:17about how you can spend so much time fishing.

0:44:17 > 0:44:19I take it you're just millionaires?

0:44:19 > 0:44:20LAUGHTER

0:44:20 > 0:44:24- No...- It's the joke of the century, that.

0:44:24 > 0:44:27- Poor as a church mouse!- Yeah.

0:44:27 > 0:44:30We ignore as practical...

0:44:30 > 0:44:34We're just enthusiastic about our hobby.

0:44:34 > 0:44:37- Other things take a back seat. - It's not a hobby, it's a passion

0:44:37 > 0:44:41- with you, then?- It is.- Very much a passion, yeah. It has to be.

0:44:41 > 0:44:43We can't resist a nice day.

0:44:43 > 0:44:45What is your dream?

0:44:45 > 0:44:48You must have lots of sort of ambition in this

0:44:48 > 0:44:50for the biggest pike, the biggest tench,

0:44:50 > 0:44:52but it's not necessarily the biggest.

0:44:52 > 0:44:54- You're not hunting the biggest, are you?- No.

0:44:54 > 0:44:56What is it that you dream of doing?

0:44:56 > 0:44:59- It's the company, it's the environment.- You're with nature.

0:44:59 > 0:45:02You're competing your wits against nature.

0:45:02 > 0:45:06I'm... They can... We've been fortunate today.

0:45:06 > 0:45:08- I don't think you've...- Days can be when you won't catch fish.

0:45:08 > 0:45:11- They don't want to feed, they won't feed.- I think you're being modest.

0:45:11 > 0:45:13I don't think you've been fortunate today.

0:45:13 > 0:45:17I think you've been watching the river very carefully, watching the migration,

0:45:17 > 0:45:20if that's what roach do, the migration of the shoals.

0:45:20 > 0:45:25You're using years and years of country lore and understanding.

0:45:25 > 0:45:28- Aren't you?- But even that side of it alone, they could still...

0:45:28 > 0:45:31- They could still fox you? - Oh, yes. They could still fox you.

0:45:31 > 0:45:35I think that, you know, you've relived some of my most

0:45:35 > 0:45:37important and imagined boyhood moments.

0:45:37 > 0:45:41I told you earlier that I spent months and years

0:45:41 > 0:45:44trying to catch a pike when I was 12, 14, 15 and so on, in this area

0:45:44 > 0:45:46and I never did.

0:45:46 > 0:45:49And you've brought back for me all the wonderful memories

0:45:49 > 0:45:52that are associated with fishing,

0:45:52 > 0:45:54farmhouse Cheddar cheese and cider and stuff.

0:45:54 > 0:45:56For my part, at least, I'd like to say to you both,

0:45:56 > 0:46:00thanks very much for a really wonderful day. It has been magical.

0:46:00 > 0:46:01- Good.- We've enjoyed it.

0:46:04 > 0:46:06It seems a terrible thing to do to your family but I always

0:46:06 > 0:46:09wanted my mother-in-law on one of my programmes

0:46:09 > 0:46:12and it's taken me 25 years to catch her, actually.

0:46:12 > 0:46:13When I was a small boy,

0:46:13 > 0:46:16I went to Bishops Lydeard to try and catch a pike. I didn't.

0:46:16 > 0:46:20It's taken all of this time to catch this beautiful fish,

0:46:20 > 0:46:22which, in the Loire Valley, in France,

0:46:22 > 0:46:25is esteemed as a gastronomic delight. A beautiful pike.

0:46:25 > 0:46:29Brochet de quenelles. Or pike steamed with paprika sauce.

0:46:29 > 0:46:31Things like that.

0:46:31 > 0:46:33What do we do with it? Practically nothing.

0:46:33 > 0:46:36Although my fine fishermen friends eat it all the time.

0:46:36 > 0:46:39I'm going to show you how to cook this magnificent beast.

0:46:39 > 0:46:43And one of the first things you have to do is cut him.

0:46:45 > 0:46:46It's already been gutted.

0:46:46 > 0:46:49We're going to take a superb fillet off here.

0:46:49 > 0:46:51Wind the knife, hopefully, up the bone.

0:46:51 > 0:46:53I'm sorry.

0:46:53 > 0:46:57I have just done that completely the wrong way round.

0:46:57 > 0:47:01You must always start filleting a fish from its head

0:47:01 > 0:47:03and run with the flow of the fish.

0:47:03 > 0:47:07This is, although it's on film, is actually a live programme.

0:47:07 > 0:47:10We do borrow kitchens, we do come in, we don't take things

0:47:10 > 0:47:12out of the oven and say this is already cooked.

0:47:12 > 0:47:13We do it properly.

0:47:13 > 0:47:15And in the heat and in the passion of the moment,

0:47:15 > 0:47:18I really made a rick. I'm sorry.

0:47:18 > 0:47:19But I'll do it properly from here on in.

0:47:19 > 0:47:22And before I do that, I'm going to have a little slurp

0:47:22 > 0:47:23because I'm a bit nervous today.

0:47:23 > 0:47:27I'm hot, tired, you know. Try and do it right and you make mistakes.

0:47:27 > 0:47:29Please excuse me.

0:47:29 > 0:47:34Anyway, all that said, I've now got the fillet we're looking for. OK.

0:47:34 > 0:47:37A perfect fillet cut from the flow of the fish.

0:47:37 > 0:47:39TELEPHONE RINGS

0:47:39 > 0:47:40And the telephone's ringing

0:47:40 > 0:47:42and that's because we're in a real restaurant

0:47:42 > 0:47:45where people are booking tables to come in tonight.

0:47:45 > 0:47:46Can't help that at all.

0:47:46 > 0:47:48The other ingredients that I'm going to use

0:47:48 > 0:47:51are going to be red peppers, onions,

0:47:51 > 0:47:56garlic, fennel, fresh parsley.

0:47:56 > 0:47:59My veloute, which is a kind of a roux, really.

0:47:59 > 0:48:03It's sort of butter, flour, and then thickened with a little water.

0:48:03 > 0:48:05I'm going to use that to thicken my sauce,

0:48:05 > 0:48:08which is going to be made from my fish stock here,

0:48:08 > 0:48:11which you could have prepared by cutting off the head of the

0:48:11 > 0:48:15pike earlier, poaching it in water, and, then, my red pepper sauce,

0:48:15 > 0:48:19which is peppers poached in a little fish stock and liquidised.

0:48:19 > 0:48:23I've had to do those in advance to make this a sensible lesson.

0:48:23 > 0:48:26I'm going to finish off the source with some double cream,

0:48:26 > 0:48:28which you all know what looks like.

0:48:28 > 0:48:31So you don't need to come down here.

0:48:31 > 0:48:34And supreme egg yolk at the end. OK.

0:48:34 > 0:48:35So, now, if you'll excuse me,

0:48:35 > 0:48:38I'm going to go over to the stove and actually start

0:48:38 > 0:48:39the cooking process.

0:48:39 > 0:48:42And I do want you to forgive me for doing the unforgivable,

0:48:42 > 0:48:44which is cutting the fish the wrong way round.

0:48:54 > 0:48:56So, there we are, I'm back at the piano,

0:48:56 > 0:48:58which is what we gastronauts call a cooker,

0:48:58 > 0:49:00and I'm sorry for the cock-up earlier

0:49:00 > 0:49:03but now you get down to the serious business of turning a pike,

0:49:03 > 0:49:05a fish which some people just throw to their cats,

0:49:05 > 0:49:08or even throw back into the river, or generally despise,

0:49:08 > 0:49:10into a gastronomic delight.

0:49:10 > 0:49:13If you come back to the stove, or the piano,

0:49:13 > 0:49:15I'll show you what we're doing.

0:49:15 > 0:49:19As with all fish, if you're poaching them, the liquid must be still.

0:49:19 > 0:49:21This is cooking. It's not bubbling away.

0:49:21 > 0:49:24If the liquid is bubbling, it'll destroy the flesh of the fish,

0:49:24 > 0:49:27but it's been on for a little while, stick your finger in,

0:49:27 > 0:49:30it's firm, it's cooked. It's OK.

0:49:30 > 0:49:31So, we can go over to the sauce now,

0:49:31 > 0:49:34which is the most important thing.

0:49:34 > 0:49:37Our little red pepper sauce.

0:49:37 > 0:49:40Add in sort of a teaspoonful, you've got to come

0:49:40 > 0:49:42really close here because he gets in, our director,

0:49:42 > 0:49:46"the" director, always makes us do it again if people aren't seeing

0:49:46 > 0:49:50what's happening. So, our veloute going in is thickening that sauce.

0:49:50 > 0:49:52You'll noticed throughout the programmes to come

0:49:52 > 0:49:55and ones you have seen already that sometimes we use veloutes.

0:49:55 > 0:49:59Sometimes we'll use egg yolks to thicken sauces.

0:49:59 > 0:50:03Today, we're going to use the veloute and enrich it with the egg yolk.

0:50:03 > 0:50:05Then a little cream.

0:50:05 > 0:50:07Again, the gas is low.

0:50:07 > 0:50:09No real bubbling must take place here,

0:50:09 > 0:50:10otherwise it's going to separate.

0:50:10 > 0:50:13Stir it round. OK.

0:50:13 > 0:50:15We can let that reduce a little.

0:50:15 > 0:50:20If only one of my assistants - they've all gone away - can find me my...

0:50:20 > 0:50:21If you heard any noises there,

0:50:21 > 0:50:23it's just the cameramen tripping over their equipment.

0:50:23 > 0:50:25It's a very hot, tight kitchen.

0:50:25 > 0:50:28And it is a working situation.

0:50:28 > 0:50:30We're going to take out our little fillet here.

0:50:30 > 0:50:32Slip it into this elegant white plate.

0:50:32 > 0:50:35You know, I always insist on white things

0:50:35 > 0:50:36because fish is the star.

0:50:36 > 0:50:40The plate is the extra. You'll hear me say that many times.

0:50:40 > 0:50:41Taste the sauce.

0:50:41 > 0:50:43Coming quite good.

0:50:43 > 0:50:46Actually, it is quite nice but it needs to be reduced a little more.

0:50:46 > 0:50:49A little grind of pepper, for seasoning purposes.

0:50:49 > 0:50:52And, now, I've got to turn it right down

0:50:52 > 0:50:54because we are going to add the egg yolk,

0:50:54 > 0:50:58not for the thickening purpose but for flavouring this particular dish.

0:50:58 > 0:51:01And that mustn't be bubbling away, otherwise you'll get

0:51:01 > 0:51:03kind of scrambled eggs.

0:51:03 > 0:51:05OK. So one egg yolk in, plop.

0:51:05 > 0:51:07Come on in.

0:51:07 > 0:51:10And then whisk like mad on a low heat.

0:51:10 > 0:51:15Don't give it chance to congeal into lumps. You don't want scrambled egg.

0:51:15 > 0:51:19You want a smooth sauce here. Which, I'm pleased to say, we've achieved.

0:51:19 > 0:51:23We'll, what the French would call nappe, which is a lovely word,

0:51:23 > 0:51:26we're going to call it "coat". Coat the fish like that.

0:51:26 > 0:51:30And you'll see the importance of the white plate here

0:51:30 > 0:51:35because that beautiful light pink, salmon pink, sauce...

0:51:36 > 0:51:38..covered with a little bit of parsley...

0:51:40 > 0:51:43And, there, my freshwater gastronauts,

0:51:43 > 0:51:47you have what the French call brochet a la canotierre,

0:51:47 > 0:51:52which means the pike cooked by the wife of the pike fisherman.

0:51:52 > 0:51:57Isn't that pretty? And what a wonderful way to celebrate spring.

0:51:57 > 0:52:00What a wonderful way to celebrate freshwater fish.

0:52:00 > 0:52:03You could do this with perch. You could do it with trout.

0:52:03 > 0:52:06You could do it with carp. You could do it with pike.

0:52:06 > 0:52:08Do it with anything.

0:52:08 > 0:52:10But there's only one thing to do.

0:52:11 > 0:52:13One little mouthful.

0:52:17 > 0:52:19For those of you who might be fishermen,

0:52:19 > 0:52:21catch a pike and throw it back,

0:52:21 > 0:52:23or feed it to your cat or say it's inedible

0:52:23 > 0:52:25because it's full of bones and tastes earthy,

0:52:25 > 0:52:28I have to tell you, you are quite wrong.

0:52:28 > 0:52:31This fish is as fine, almost as fine, as a bass.

0:52:31 > 0:52:33And that is really saying something.

0:52:33 > 0:52:37It's a beautiful, firm-fleshed fish with this delicate sauce,

0:52:37 > 0:52:41which I have prepared, and I almost caught the fish myself, anyway.

0:52:41 > 0:52:44I can tell you, you can have a really fine gastronomic delight.

0:53:02 > 0:53:05SOUNDTRACK MUSIC DROWNS OUT SPEECH

0:53:10 > 0:53:13Yeah, OK, we take the point. Floyd can't cast for toffees.

0:53:13 > 0:53:15Still, most people can't afford to eat salmon,

0:53:15 > 0:53:19never mind fish for it, but lucky me, here on the River Exe, I've got

0:53:19 > 0:53:23it all, and Derek Bowdler, unlike my producer, is a courteous man

0:53:23 > 0:53:26who explains everything about this sport with total patience.

0:53:26 > 0:53:28..perhaps years trying to catch a salmon,

0:53:28 > 0:53:30and they lose it in about a minute.

0:53:30 > 0:53:34Yesterday we were pike fishing and we actually caught pike

0:53:34 > 0:53:37and today we've got a salmon. This is unbelievable.

0:53:37 > 0:53:41As he comes back towards us, wind. Keep a bend in the rod and wind.

0:53:41 > 0:53:44- My, my, this is just too exciting. - He's dropping back.

0:53:44 > 0:53:47Now, so that we don't have any problems with this, I want to

0:53:47 > 0:53:50- try and get this as quickly as possible.- Right, OK.

0:53:50 > 0:53:52He wants to run.

0:53:52 > 0:53:55You keep a good bend in the rod, keep the rod tip up.

0:53:55 > 0:53:57- He's off again. Away he goes. - He's like a train.

0:53:57 > 0:53:59He's like an express train. Look at that.

0:53:59 > 0:54:01You'll have to move up a little bit, cameraman. Quickly.

0:54:01 > 0:54:04Keep the rod bent, keep the rod bent, that's right.

0:54:04 > 0:54:08Wind. Wind... Hello. The clutch has slipped a little bit.

0:54:08 > 0:54:11Right, that's it. There we go.

0:54:13 > 0:54:16We're in trouble here now.

0:54:16 > 0:54:18- Could I just take it just for a sec?- Yes.

0:54:20 > 0:54:22There we are. I think we'll get him back.

0:54:22 > 0:54:24Just to get him under control again.

0:54:25 > 0:54:28- He's a bugger, isn't he? - He's a fighter. He's gone!- Damn!- Aw!

0:54:31 > 0:54:33We did our best.

0:54:34 > 0:54:36Well, I'll be damned.

0:54:36 > 0:54:37Isn't that a shame?

0:54:37 > 0:54:40- He's broken that. He's broken the lot.- Good God.

0:54:40 > 0:54:43- That was a big fish, too. - Yes, it was.

0:54:43 > 0:54:45- OK, let's have a bash at it, then.- Right.

0:54:45 > 0:54:49Cos this... You know, I know a lot about salmon from the eating

0:54:49 > 0:54:52point of view but fishing and catching them is, you know,

0:54:52 > 0:54:54where I'm entirely in your hands.

0:54:54 > 0:54:57I haven't even ever put waders on in my life before, you know.

0:54:57 > 0:54:58Right, so we must be careful as we wade.

0:55:01 > 0:55:04Actually, I think we should point out that wading can be very dangerous.

0:55:04 > 0:55:07- Yes. A quick slip and you've... - A quick slip.

0:55:07 > 0:55:10..and you've had it, haven't you?

0:55:10 > 0:55:15Is this really the...? Is salmon fishing really, you know,

0:55:15 > 0:55:19for the privileged few or is that a myth these days?

0:55:19 > 0:55:21I think that's a myth these days.

0:55:21 > 0:55:23I think a few years ago, yes, it was.

0:55:23 > 0:55:28But today there is salmon fishing available almost right

0:55:28 > 0:55:30through the Exe.

0:55:30 > 0:55:32The Southwest Water Authority, they've got a stretch of

0:55:32 > 0:55:34fishing down below.

0:55:34 > 0:55:37It agonises me, the fact that

0:55:37 > 0:55:41you don't hit the trees on the other side.

0:55:41 > 0:55:47The essential part is to put that right across in front of his nose.

0:55:47 > 0:55:52Yes. The splash of it won't drive the fish away?

0:55:52 > 0:55:54No, it doesn't seem to disturb them at all.

0:55:55 > 0:56:01I think if we get into a small pool, you must separate wading and

0:56:01 > 0:56:04fishing because wading and fishing is two completely different

0:56:04 > 0:56:07things and if you disturb the water too much then you're going to

0:56:07 > 0:56:08- drive your fish.- Yes.

0:56:08 > 0:56:11I think that is one thing you've got to be very careful with.

0:56:15 > 0:56:18I've had a few casts. Would you like to have a go?

0:56:18 > 0:56:23Well, I'd rather have a go at avoiding those trees, to be

0:56:23 > 0:56:24honest with you, because I think

0:56:24 > 0:56:27the equipment's a bit expensive to lose, isn't it?

0:56:31 > 0:56:35- Right, we'll try down here a little bit.- OK.

0:56:35 > 0:56:37Eek.

0:56:37 > 0:56:39- Can you feel it getting deeper? - Yes, I can.

0:56:39 > 0:56:41I should just keep out slightly

0:56:41 > 0:56:43because it does shove away quite deep.

0:56:48 > 0:56:50Oops. That wasn't very good.

0:56:51 > 0:56:54Once I'd lost that salmon - and whatever he thought, Derek

0:56:54 > 0:56:56didn't tell me, though I heard him mutter something about

0:56:56 > 0:56:59a turnip top, I imagine some kind of fishing expression -

0:56:59 > 0:57:02we all knew we'd lost the golden opportunity for the day.

0:57:02 > 0:57:04We didn't get another bite and I, like so many other fishermen

0:57:04 > 0:57:08before me, had to resort to the fishmonger to complete the day's

0:57:08 > 0:57:10schedule, and a cognac here in Dartmouth, purely for

0:57:10 > 0:57:13medicinal reasons, of course, after being up to my neck in the Exe,

0:57:13 > 0:57:16calms the nerves that are still tingling from the thrill of

0:57:16 > 0:57:19that salmon going like a train away.

0:57:23 > 0:57:25Great stuff. Loving your work, Keith.

0:57:25 > 0:57:28Now, as ever on Best Bites, we're looking back at some of

0:57:28 > 0:57:30the tastiest recipes from the Saturday Kitchen archives.

0:57:30 > 0:57:33Still to come on today's show, Daniel Clifford and Tom Kitchin

0:57:33 > 0:57:37attempt to move up the board in the Omelette Challenge,

0:57:37 > 0:57:39Fernando Stovall serves up a Mexican lasagne -

0:57:39 > 0:57:43fried tortillas, shredded chicken, chilli, cheese and tomato sauce

0:57:43 > 0:57:46are assembled in layers to create a delicious, indulgent dish -

0:57:46 > 0:57:50and Julia Stiles faces her food heaven or her food hell.

0:57:50 > 0:57:51Did she get her food heaven,

0:57:51 > 0:57:54gravlax with deep-fried egg and avocado salad,

0:57:54 > 0:57:57or her food hell, stewed octopus with herb tabbouleh?

0:57:57 > 0:57:59You can find out what she got at the end of the show.

0:57:59 > 0:58:01Right, next it's Stuart Gillies,

0:58:01 > 0:58:03who is here to show us how to nail quail.

0:58:03 > 0:58:06JAMES: Stuart Gillies. Good to have you back on the show, boss.

0:58:06 > 0:58:09- Thanks, James.- And armed with two quail.- How are you, mate?

0:58:09 > 0:58:11- I'm very well. So this dish is...- Quail.

0:58:11 > 0:58:13..more or less, apart from the potatoes, cooked in real-time.

0:58:13 > 0:58:16- And from Lancashire.- Lancashire quail.- Up north.- Up north.

0:58:16 > 0:58:18Wrong side of the Pennines but go on.

0:58:18 > 0:58:21- Are you getting taller or is it me? - No, I think it's the age thing.

0:58:21 > 0:58:23You might be getting shorter, Stuart. Right, OK.

0:58:23 > 0:58:24What do we do with the quail?

0:58:24 > 0:58:28What we do is take the legs off the quail first. If you start that one.

0:58:28 > 0:58:31- All right. - So, legs straight off, like so.

0:58:31 > 0:58:33And then what we're going to do is take the legs off,

0:58:33 > 0:58:36char-grill this and take the breasts off as well so you haven't got all

0:58:36 > 0:58:38that fiddly bone at the end.

0:58:38 > 0:58:40This is what people find fiddly, don't you think?

0:58:40 > 0:58:42I mean, literally, to eat these whole, people are thinking,

0:58:42 > 0:58:44"Oh, I don't really want to tackle these."

0:58:44 > 0:58:46People eat the eggs, quail eggs,

0:58:46 > 0:58:49but they never really get offered the quails cos they're quite bony.

0:58:49 > 0:58:51We're going to show them today how you can get them boned by your

0:58:51 > 0:58:54butcher or carefully take the breast off the carcass yourself.

0:58:54 > 0:58:57Simply, it's like treating it like a whole chicken, isn't it?

0:58:57 > 0:58:59- Same sort of thing.- Same principle. - Cutting it for saute, really.

0:58:59 > 0:59:02Same structure. Like that, like so.

0:59:02 > 0:59:04You shouldn't really have to cut many bones as well,

0:59:04 > 0:59:07- that's the key to this.- Not really. We're going to grill these and then

0:59:07 > 0:59:11we make a dressing from a little ketchup, some Worcester sauce,

0:59:11 > 0:59:15tabasco, finely chopped shallots, Dijon mustard,

0:59:15 > 0:59:18chives and a little bit of basil. Mix it all together raw

0:59:18 > 0:59:21and put the hot food into the cold dressing and let it just sit.

0:59:21 > 0:59:22You know what it is?

0:59:22 > 0:59:25It's a great little picnic dish or for buffet at home.

0:59:25 > 0:59:26We've got three kids and often

0:59:26 > 0:59:29you serve the food and they eat instantly, so for this one,

0:59:29 > 0:59:31you put it on the table and they just leave it there.

0:59:31 > 0:59:32What's the French name for this?

0:59:32 > 0:59:35- This sauce is called bois boudran. - Right, OK.

0:59:35 > 0:59:38It's quite classic French, it's French barbecue sauce, really.

0:59:38 > 0:59:41- What we do, James, you start chopping the shallots for me.- OK.

0:59:41 > 0:59:43I'm going to season this quail, salt and pepper.

0:59:43 > 0:59:45Just start to char-grill this.

0:59:45 > 0:59:48This is a great barbecue thing, like we said, but the secret is

0:59:48 > 0:59:50don't overcook it, that's the key.

0:59:50 > 0:59:52The thing with quail, a bit like pigeon and those birds that

0:59:52 > 0:59:55are very lean, they're too lean, they've got no fat in them,

0:59:55 > 0:59:58- so if you cook it all the way, it becomes very dry.- Yeah.

0:59:58 > 1:00:00So you just leave it a little bit undercooked.

1:00:00 > 1:00:02It's not like chicken, you won't poison yourself

1:00:02 > 1:00:04by leaving it a little bit pink.

1:00:04 > 1:00:06What it does, it keeps it lovely and juicy.

1:00:06 > 1:00:07Just turn that grill up nice and high.

1:00:07 > 1:00:10Don't you think they're more popular now, game birds?

1:00:10 > 1:00:11They're coming back into fashion

1:00:11 > 1:00:14- and people are starting to eat them again.- Absolutely.

1:00:14 > 1:00:16- People are less intimidated, I think, now.- Yeah.

1:00:16 > 1:00:19They're more confident that cooks know what they're doing in the UK

1:00:19 > 1:00:21more than before as well.

1:00:21 > 1:00:24I think stuff like pigeon is getting back on the menu more

1:00:24 > 1:00:27- regularly and stuff like that. - Rabbit and... Yeah.

1:00:27 > 1:00:29Also you've got suppliers there who are making these,

1:00:29 > 1:00:31producing these dishes now, that are fantastic.

1:00:31 > 1:00:34- The quality is so much better. So, Jersey Royal potatoes, James.- Yeah.

1:00:34 > 1:00:36Classic Jersey Royals. These have been scrubbed lightly.

1:00:36 > 1:00:40We put these into cold water, always cold water for potatoes.

1:00:41 > 1:00:44A good sprinkle of salt and they just go on the gas like so.

1:00:44 > 1:00:47These take about 20... Wrong gas.

1:00:47 > 1:00:49These take about 15-20 minutes to cook.

1:00:49 > 1:00:52- You do all potatoes in cold water? - Always. All potatoes in cold water.

1:00:52 > 1:00:55They just bring it up and all that impurities and scum

1:00:55 > 1:00:57comes to the top. It doesn't cook into the potato.

1:00:57 > 1:01:00Always taste the water as well to make sure it's salty.

1:01:00 > 1:01:01It is a general rule of thumb, though.

1:01:01 > 1:01:04Most veg that grows below ground, cold water.

1:01:04 > 1:01:06- Above the ground, hot water.- Yeah.

1:01:07 > 1:01:10With this quail, you want to really caramelise this quite well, James.

1:01:10 > 1:01:14- Get lots of colour on the skin. It gives it a lot more flavour.- Yeah.

1:01:14 > 1:01:18- So, shallots straight in there.- Tell me about your new venture, then.

1:01:18 > 1:01:19Savoy, I keep driving past,

1:01:19 > 1:01:22seem to have been building it and building it and building it.

1:01:22 > 1:01:25- Yeah.- Eventually got ready. - They haven't been building it,

1:01:25 > 1:01:27they've been redoing it for about two-and-a-half years now.

1:01:27 > 1:01:29It's been a long project, that's for sure.

1:01:29 > 1:01:33- It finally opens, reopens this September, October.- Yeah.

1:01:33 > 1:01:36After two-and-a-half years, you can give them a month's grace.

1:01:36 > 1:01:39- You can do.- Huge project, they've redone the whole building.

1:01:39 > 1:01:43What we are going to do is a grill, grill restaurant.

1:01:43 > 1:01:45I take it back to a proper, old, classic grill.

1:01:45 > 1:01:49You know, lots of theatre at the table, lots of carving at the table.

1:01:49 > 1:01:53- I mean, this is serious history. This is where Escoffier cooked. - Yeah.

1:01:53 > 1:01:55Exactly.

1:01:55 > 1:01:58So you've kind of got to keep that tradition, haven't you, really?

1:01:58 > 1:02:02A lot of it started there and I think also you've got...

1:02:02 > 1:02:05If there's a room anywhere that you want to have theatre and show

1:02:05 > 1:02:10and be wowed by technique and talent, it's the Savoy Grill.

1:02:10 > 1:02:12You don't just go there for a bit of cheese on toast.

1:02:12 > 1:02:15You go there for a proper dining-out experience.

1:02:15 > 1:02:17You can, but it'd probably cost you 35 quid.

1:02:17 > 1:02:20I'll do cheese on toast.

1:02:20 > 1:02:21You know what I mean?

1:02:21 > 1:02:23If they want it, I'll do it.

1:02:23 > 1:02:25You made this dressing and nobody's actually seen.

1:02:25 > 1:02:27What have you got in there? What's in there now?

1:02:27 > 1:02:30It's a secret, I don't want to give it away, actually.

1:02:30 > 1:02:31We've got the chopped shallots in there.

1:02:31 > 1:02:33You've got the ketchup, tomato ketchup,

1:02:33 > 1:02:36good proper "a brand" tomato ketchup.

1:02:36 > 1:02:40OK. Tabasco. A bit of Dijon mustard there. Goes in like so.

1:02:40 > 1:02:42People watching the show will think, "Tomato ketchup?"

1:02:42 > 1:02:45- Three-Michelin-star restaurants use ketchup.- Absolutely.

1:02:45 > 1:02:49It's a great seasoning. It's not a cheat. It's not something bad.

1:02:49 > 1:02:52It's a seasoning and brings out all the other flavours.

1:02:52 > 1:02:55- A bit of olive oil in there, James, as well, please.- OK.

1:02:55 > 1:02:58A bit of Worcestershire sauce as well.

1:02:58 > 1:03:01That quail, you see the colour's nice. Just turn that over like so.

1:03:03 > 1:03:06The only bones you've really got in this quail now is the little

1:03:06 > 1:03:08thigh bones in the tops of the legs which are quite easy anyway

1:03:08 > 1:03:11to pull out so there's nothing going to stick in your throat.

1:03:11 > 1:03:14Jersey Royals, James. They've been cooking over here.

1:03:14 > 1:03:16Right, so drain the potatoes off.

1:03:16 > 1:03:18Drain the potatoes, and this is a potato salad that doesn't

1:03:18 > 1:03:20contain mayonnaise or cream or anything.

1:03:20 > 1:03:23It's a real Italian dish we used to do for staff when I worked in Italy.

1:03:23 > 1:03:27You put the dressing on, which is lemon zest, lemon juice, olive oil.

1:03:27 > 1:03:29- Yeah.- Basil and black pepper.

1:03:29 > 1:03:31And then you just leave it to cool down, and as they cool down

1:03:31 > 1:03:33they suck up all that lovely flavour.

1:03:33 > 1:03:35So you want me to grate some lemon on there as well.

1:03:35 > 1:03:38I'm going to grate a bit of zest in there for you.

1:03:38 > 1:03:39Quail is just about done there, James.

1:03:39 > 1:03:41You see a nice colour on there.

1:03:41 > 1:03:45Straight in that... Straight into the bowl of dressing.

1:03:45 > 1:03:48As this quail cools, it just releases a bit of the liquid,

1:03:48 > 1:03:53it rests and, same as the potatoes, just starts to soak up the marinade.

1:03:53 > 1:03:56So it's actually better eaten at room temperature.

1:03:56 > 1:03:58You want a bit of lemon juice in there as well?

1:03:58 > 1:04:01Juice of half a lemon, James, and all that zest in there.

1:04:01 > 1:04:04Black pepper's in and a good slug of olive oil.

1:04:05 > 1:04:06There you go.

1:04:06 > 1:04:08This is great summer food.

1:04:08 > 1:04:11Do it beforehand, don't put it in the fridge but put it in a dish

1:04:11 > 1:04:13and just leave it on the table. Then you can get on with, you know,

1:04:13 > 1:04:16doing your canapes or drinking champagne, whatever you do.

1:04:16 > 1:04:18Or divorce parties, I don't know what you do.

1:04:18 > 1:04:21Dry-clean the net curtains, cos the amount of smoke coming out of this,

1:04:21 > 1:04:23it'll ruin your kitchen, but there you go.

1:04:23 > 1:04:27- Caramelisation. - Caramelisation, yeah.

1:04:27 > 1:04:30- We got some basil, lemon...- Yeah.

1:04:30 > 1:04:34- Lemon zest in there.- Then all we do, we just stack this up.

1:04:34 > 1:04:35It's a lovely coating

1:04:35 > 1:04:38and that shallot gives it a really nice crunch as well.

1:04:38 > 1:04:39Legs go on like so.

1:04:39 > 1:04:42And you kind of want at least one per portion, don't you?

1:04:42 > 1:04:44It's a bit tight with that. You want probably two, do you?

1:04:44 > 1:04:47- Well, we've got two quails in here. - Yeah.

1:04:47 > 1:04:49Yeah, I mean, in London you probably have one each.

1:04:49 > 1:04:51Up north, you probably have a couple, two or three.

1:04:51 > 1:04:53A dozen probably.

1:04:54 > 1:04:56Look at that.

1:04:56 > 1:04:57They are small, quail,

1:04:57 > 1:05:00but you have it as part of a nice mix of other things.

1:05:00 > 1:05:03But they're lovely and juicy, quails, and tender. That's it.

1:05:03 > 1:05:05- Goes like so.- Nice to eat with your fingers as well.

1:05:05 > 1:05:09And, yeah, just pull the meat off. Exactly that. Just so tender.

1:05:09 > 1:05:11Thank you, James.

1:05:11 > 1:05:14Right, on goes your potato, like so.

1:05:14 > 1:05:17Like you said, they're great warm, you could have those for a barbecue.

1:05:17 > 1:05:18Yeah, you know what?

1:05:18 > 1:05:22Just to finish, a nice little finish, some of these celery leaves.

1:05:22 > 1:05:24I love the tops of celery. They're just great.

1:05:24 > 1:05:26You get these leaves often people throw away but actually, they don't

1:05:26 > 1:05:28taste bitter, they taste fantastic.

1:05:28 > 1:05:31- Just sprinkle those on like so. - So remind us what that is again.

1:05:31 > 1:05:34We've got the grilled quail with sauce bois boudran

1:05:34 > 1:05:37and the Jersey Royal lemon potato salad.

1:05:37 > 1:05:40Coming to the Savoy in October, possibly, maybe November.

1:05:40 > 1:05:41In a silver dish.

1:05:46 > 1:05:49There you go. In a silver dish, like you said.

1:05:49 > 1:05:52Craig, I don't know how you feel about quail at quarter past...

1:05:52 > 1:05:54Sorry, what is it, 9:45?

1:05:54 > 1:05:57Usually at 6:30 in the morning to set the day off right.

1:05:57 > 1:05:59Dive into that. Tell us what you think.

1:05:59 > 1:06:03But if people don't want quail, you could use chicken.

1:06:03 > 1:06:07Chicken, salmon, prawns. Even for vegetarians, broccoli.

1:06:07 > 1:06:08Stuff like that. It works.

1:06:08 > 1:06:10Still keep the dressing.

1:06:10 > 1:06:13It's got a really spicy, lovely sharp dressing.

1:06:13 > 1:06:14Mm. Mm!

1:06:14 > 1:06:18- Like that?- You done good. Done good. You keep it up.

1:06:18 > 1:06:20LAUGHTER

1:06:20 > 1:06:24Dive into that. Like you say, chicken you could use.

1:06:24 > 1:06:26Something that you would have a go at?

1:06:26 > 1:06:28- It's pretty straightforward, isn't it?- You know what?

1:06:28 > 1:06:31The presentation and the way you've actually cooked it,

1:06:31 > 1:06:33it probably tastes a lot better than me making it but I loved eating it.

1:06:33 > 1:06:37- It tastes incredible.- Just letting it cool is the main thing.- Yeah.

1:06:37 > 1:06:40- I suppose you can eat that cold as well.- Yeah, eat it cold as well.

1:06:45 > 1:06:48Good tip, that. Veg that grows below, cook from cold. There you go.

1:06:48 > 1:06:52And on a side note, Craig David was rather smartly dressed, wasn't he?

1:06:52 > 1:06:55Now time for the Omelette Challenge and today Tom Kitchin is battling

1:06:55 > 1:06:58it out against Daniel Clifford and the studio is beautifully

1:06:58 > 1:07:00decorated for the Queen's Jubilee.

1:07:02 > 1:07:04Pretty good times on our board by these two guys.

1:07:04 > 1:07:06One in the blue zone, which is Daniel over here.

1:07:06 > 1:07:09You're a little way down, Tom, over there. Usual rules apply.

1:07:09 > 1:07:11Let's put the clocks on the screens, please.

1:07:11 > 1:07:14Three-egg omelette as fast as you can. Ready? Three, two, one, go.

1:07:17 > 1:07:19Two different methods.

1:07:29 > 1:07:31LAUGHTER

1:07:36 > 1:07:37GONG

1:07:38 > 1:07:39GONG

1:07:42 > 1:07:46- Well done, Chef. - Don't be moody just cos you lost.

1:07:47 > 1:07:49I did get properly beat.

1:07:52 > 1:07:55The best part of all this is the way the chefs stand back and go,

1:07:55 > 1:07:58"Get in there. Get in there."

1:07:58 > 1:07:59This...

1:08:02 > 1:08:06- I kind of need a straw with that, don't I, Tom?- Yeah.

1:08:06 > 1:08:11- You've got to come back again. - Yeah.- There you go. Right, Daniel.

1:08:11 > 1:08:12I don't think I've beaten it.

1:08:12 > 1:08:14If I've beaten it, I'll be very surprised.

1:08:14 > 1:08:17- You did it...- Please.

1:08:17 > 1:08:21- What was your time? 18.40?- Yeah.

1:08:21 > 1:08:23Four seconds off. 22.40,

1:08:23 > 1:08:26so slower. Both pretty useless, to be honest.

1:08:31 > 1:08:35Now, you wouldn't think it watching it but Tom is actually currently

1:08:35 > 1:08:36in the top ten on our board.

1:08:36 > 1:08:40Up next, Fernando Stovall with a Mexican take on an Italian classic.

1:08:40 > 1:08:42Great to have you on the show.

1:08:42 > 1:08:44Armed with a bottle of... I don't know what it is.

1:08:44 > 1:08:46This is called mescal. It's the godfather of tequila.

1:08:46 > 1:08:49- It's tequila. - It is the godfather of tequila.

1:08:49 > 1:08:51A little bit different, little bit smoky in flavour.

1:08:51 > 1:08:53It's a bit early to be drinking that stuff.

1:08:53 > 1:08:56- That will go in the sauce later. - Right.

1:08:56 > 1:08:58Right now, can we start preparing the courgettes?

1:08:58 > 1:09:01Basically what this is is lots of different layers.

1:09:01 > 1:09:04Layers of courgettes, layers of one particular chilli

1:09:04 > 1:09:06which is called poblano chilli.

1:09:06 > 1:09:10It originates from Puebla, south of Mexico City.

1:09:10 > 1:09:13It's very mild, it's not very, very strong.

1:09:13 > 1:09:15You can actually use these chillies.

1:09:15 > 1:09:17Is it like a padron chilli?

1:09:17 > 1:09:19Very similar to padron, very, very similar.

1:09:19 > 1:09:21And twice a year you can actually

1:09:21 > 1:09:23get them incredibly, incredibly spicy.

1:09:23 > 1:09:27Now these chillies, a lot of people think chillies in general,

1:09:27 > 1:09:28the seeds are the spicy part of it.

1:09:28 > 1:09:31It's actually the veins, the white veins that come across it.

1:09:31 > 1:09:34- You've just got to remove all the top part of it.- Yeah.

1:09:34 > 1:09:39So we'll do different layers of different ingredients

1:09:39 > 1:09:45for the dish and it will be very, very tasty.

1:09:45 > 1:09:46OK, now we've got some courgette here

1:09:46 > 1:09:48which I'll prepare for you as well.

1:09:48 > 1:09:51Two different types of courgettes. We've got the ones with the flowers.

1:09:51 > 1:09:54- Yeah.- Baby courgettes.- And then we've got obviously the larger ones.

1:09:54 > 1:09:57Just to bulk it up, really. Just to get really nice caramelisation.

1:09:57 > 1:10:00You mentioned this is like a little lasagne, earlier.

1:10:00 > 1:10:03It is, like a Mexican lasagne. The reason I gave three different names,

1:10:03 > 1:10:07the first one is quesada, that's the way my mother used to call it.

1:10:07 > 1:10:09Mum used to make these.

1:10:09 > 1:10:12She used to ask, "What do you want for your birthday?"

1:10:12 > 1:10:15And I always used to say quesada, which is my absolute favourite.

1:10:16 > 1:10:20So you start this. I used to have sausage and beans.

1:10:20 > 1:10:22The second name is pastel azteca,

1:10:22 > 1:10:25which the translation is the Aztec cake,

1:10:25 > 1:10:28but the only difference with a pastel azteca is

1:10:28 > 1:10:32it's got corn kernels, and that's the addition that you put on the dish.

1:10:32 > 1:10:35OK. Now, you're going to use the flowers in two ways, really.

1:10:35 > 1:10:37One of them will be tempura, the other one will be raw and it

1:10:37 > 1:10:43will just be put as an addition to the layers of the actual lasagne.

1:10:43 > 1:10:46I don't know why, cos in France you can get these all over the place,

1:10:46 > 1:10:49but for some reason, probably the reason why you don't like them,

1:10:49 > 1:10:51you can't find them really

1:10:51 > 1:10:54- and supermarkets tend not to sell these.- Yes, with flowers.

1:10:54 > 1:10:58- But in France you have them all over the place.- All over the place.

1:10:58 > 1:11:00- Every garden.- Every garden, yeah.

1:11:00 > 1:11:02If you grow them yourself, they're just delicious.

1:11:02 > 1:11:04So, right, what have we got here? You've got the peppers done?

1:11:04 > 1:11:07Yeah, we're just going to fry the peppers.

1:11:07 > 1:11:09- Caramelise them really nicely. - Yeah.

1:11:09 > 1:11:13- And then the second thing will be the courgettes.- There you go.

1:11:14 > 1:11:18- Courgettes going in the pan.- Yeah. - OK.

1:11:18 > 1:11:21Right, the next step would be... Actually I always, every time

1:11:21 > 1:11:22you invite me to the show,

1:11:22 > 1:11:25I bring my little molcajete pestle and mortar.

1:11:25 > 1:11:30- Your what?- Molcajete, it's called. - Molca tettle?- Molcajete.- Molcajete.

1:11:30 > 1:11:33- That's very good.- In a Yorkshire accent. Mexican Yorkshire accent.

1:11:33 > 1:11:36The molcajete is made out of lava stone so you can actually cook it on

1:11:36 > 1:11:40the raw flame which is naked flame, which is really, really good.

1:11:40 > 1:11:44- So you can heat it up as well over a gas flame?- Exactly.

1:11:44 > 1:11:46But there's two different types of pestle and mortar

1:11:46 > 1:11:48so be very careful. If you've got the ceramic ones,

1:11:48 > 1:11:50obviously don't put them on a naked flame

1:11:50 > 1:11:52because it'll probably explode.

1:11:52 > 1:11:53What I'm doing right now is...

1:11:53 > 1:11:56- Do you want the other courgettes in there?- Lovely, thank you.

1:11:56 > 1:11:58What I'm doing right now is just making

1:11:58 > 1:12:03a little paste of the garlic and another type of chilli that I

1:12:03 > 1:12:06love putting on this dish, which is called chipotle,

1:12:06 > 1:12:08which is smoked chilli.

1:12:08 > 1:12:10Both chillies together,

1:12:10 > 1:12:12they complement each other really, really good.

1:12:12 > 1:12:15So your peppers that you're using, the padron peppers, what is it,

1:12:15 > 1:12:18- one every ten that's hot? Is that the kind of...?- Not really.

1:12:18 > 1:12:21It varies in seasonality as well.

1:12:21 > 1:12:25The reason that they get really, really hot is because of the sun

1:12:25 > 1:12:29and that actually provokes them to get really, really spicy.

1:12:29 > 1:12:31Right.

1:12:31 > 1:12:34- OK.- So basically I'm forming a little paste in here.

1:12:36 > 1:12:39We're actually shallow-frying the tortillas.

1:12:39 > 1:12:40In here we're actually deep-frying.

1:12:40 > 1:12:44- Ideally shallow-fry would probably be much better.- That's that done.

1:12:44 > 1:12:46- The sauce, which we're going to get on now.- Yeah.

1:12:46 > 1:12:49I've got one done previously because the sauce would take

1:12:49 > 1:12:52- a little bit of time to actually get it done.- Yeah.

1:12:52 > 1:12:56- So basically I put a little bit more of the paste.- OK.

1:12:56 > 1:12:59- We need to chop some shallots, some onions.- I can do that.

1:12:59 > 1:13:02Thank you. And then just put that together.

1:13:03 > 1:13:07- So this is for tomato sauce that's going to be the base of it.- Correct.

1:13:07 > 1:13:08- OK.- Correct.

1:13:08 > 1:13:10Just pick a little bit of green because this is going to be

1:13:10 > 1:13:14- the end garnish part.- So is this a variant of a classic dish, then?

1:13:14 > 1:13:18Well, like I said, pastel azteca, which is the one that

1:13:18 > 1:13:22has the corn kernels, but this is my mother's recipe, really.

1:13:23 > 1:13:25Cos I must be the only person

1:13:25 > 1:13:28who's been to Mexico but never saw any of it.

1:13:28 > 1:13:31I used to have a restaurant on a cruise ship and they dropped

1:13:31 > 1:13:34me off in Mexico and I missed the flight so the next flight was

1:13:34 > 1:13:35about a seven-, eight-hour drive away

1:13:35 > 1:13:38and they told me to get in a taxi and I literally...

1:13:38 > 1:13:42The taxi cab was an eight-hour drive and I fell asleep...

1:13:42 > 1:13:44That's a shame.

1:13:44 > 1:13:47..with my head and hand out the window and I woke up

1:13:47 > 1:13:49and half my body was that colour.

1:13:49 > 1:13:51LAUGHTER

1:13:51 > 1:13:53- Nice and hot.- It was proper hot.

1:13:54 > 1:13:58- I checked in, literally, half my face is red.- Yeah.- Unbelievable.

1:13:58 > 1:14:01It's a shame, because Mexico is a lovely, lovely country.

1:14:01 > 1:14:03I need to go back, cos I didn't see any of it.

1:14:03 > 1:14:06Mexican food is very similar to French food. It's very regional.

1:14:06 > 1:14:08You get food from different regions

1:14:08 > 1:14:10and you get really, really good stuff.

1:14:10 > 1:14:13Right, this is the paste that we've got in there as well.

1:14:13 > 1:14:17So you shred all that and this is where this beautiful...

1:14:19 > 1:14:23The version of tequila which is really, really nice.

1:14:23 > 1:14:26But a little touch because we want a little bit of the smokiness.

1:14:26 > 1:14:27Just burn it down a little bit.

1:14:29 > 1:14:31See, this brings back memories.

1:14:31 > 1:14:33If Chris, my friend, is watching this as well, this is also my

1:14:33 > 1:14:38second Mexican experience, where I had to drink a flaming tequila.

1:14:38 > 1:14:40- Is that right?- Yeah. Mescal. This is mescal.

1:14:40 > 1:14:45I swallowed it, spat it out and set my mate's jacket on fire.

1:14:45 > 1:14:47It's a lovely, lovely drink.

1:14:47 > 1:14:53So basically just put your tomatoes, just fresh tomato juice, in there.

1:14:53 > 1:14:55So we cook that for how long?

1:14:55 > 1:14:57For a good 20 minutes and then just put

1:14:57 > 1:14:59a little bit of a gastrique,

1:14:59 > 1:15:01which is a little mix of vinegar and sugar

1:15:01 > 1:15:05just to counteract a little bit the acidity from the tomato juice.

1:15:05 > 1:15:07- Well, now we've got one already done.- Cornflour.

1:15:07 > 1:15:09I've already got it.

1:15:09 > 1:15:10You got it? OK.

1:15:10 > 1:15:13We're pretty much ready to start building the dish up.

1:15:13 > 1:15:16Right. So, there's not really such thing as order

1:15:16 > 1:15:18on how to pile them up, lasagne.

1:15:18 > 1:15:22We usually put the mince first, then the sauce, then the pasta,

1:15:22 > 1:15:23then the bechamel.

1:15:23 > 1:15:26But in here, I like to do it...

1:15:26 > 1:15:29There's no really such thing as order.

1:15:29 > 1:15:33So you just put, base, a little bit of tomato.

1:15:33 > 1:15:36Get your pulled chicken next.

1:15:36 > 1:15:39Pan-fried courgettes, nicely caramelised.

1:15:39 > 1:15:41Did you actually season them?

1:15:41 > 1:15:43- No.- Oh.

1:15:43 > 1:15:46- Oh!- Sorry.- Oh! - LAUGHTER

1:15:46 > 1:15:48- What about these? - Schoolboy error, that.

1:15:51 > 1:15:55- I would've seasoned them, myself. - It's seasoned now.- Thank you, Chef.

1:15:55 > 1:15:57Thank you. We've got some poblano chillies.

1:15:57 > 1:16:01- Right. Cheese.- Cheese, we can put it... It's your call.

1:16:01 > 1:16:04Now, this is not a Mexican cheese.

1:16:04 > 1:16:06No, this is... Well, Americans call

1:16:06 > 1:16:09- it Monterey Jack, I call it Cheddar. - Cheddar.

1:16:09 > 1:16:10That's it.

1:16:10 > 1:16:12What's the most famous Mexican cheese? Is it...?

1:16:12 > 1:16:15I like... Well, there's so many beautiful cheeses,

1:16:15 > 1:16:18but I really like Oaxaca, which is very similar to...

1:16:18 > 1:16:21very, very similar to good mozzarella.

1:16:21 > 1:16:24Very stringy, melts really well, you can put them on quesadillas.

1:16:24 > 1:16:26- Oaxaca.- Oaxaca. Correct.- Oaxa-ga.

1:16:26 > 1:16:29It's O-A-X-A-C-A, Oaxaca.

1:16:29 > 1:16:31All right, OK.

1:16:31 > 1:16:32- Getting there.- Right.- Right.

1:16:32 > 1:16:35So we just continue piling everything up.

1:16:37 > 1:16:40- You've got the seasoned courgettes. - I just need a spoon.

1:16:40 > 1:16:42And we're almost there.

1:16:42 > 1:16:46OK. So these peppers, you just take the seeds out of these ones.

1:16:46 > 1:16:48- Correct, yup. Yup. And the veins as well.- OK.

1:16:48 > 1:16:50A little bit of cream, and this is the equivalent of, like,

1:16:50 > 1:16:53a bechamel, but obviously it's just with sour cream,

1:16:53 > 1:16:56which is very, very nice, heavy double cream.

1:16:56 > 1:16:57A little bit of cheese on top.

1:16:59 > 1:17:00Some more tortillas.

1:17:01 > 1:17:03We're just going to do two layers this time.

1:17:03 > 1:17:05Now, I know you're a fan, Bruno, of this style of food,

1:17:05 > 1:17:07the Mexican food, as well.

1:17:07 > 1:17:10- So much flavour going in here.- Yeah, I particularly like the chillies.

1:17:10 > 1:17:12I think the variety of chillies are amazing and there are

1:17:12 > 1:17:16a lot of different layers of flavours, which is great, I think.

1:17:16 > 1:17:18Let's put some more chillies.

1:17:18 > 1:17:21It's had a real resurgence, Mexican food,

1:17:21 > 1:17:23in the last couple of years, I think, in this country.

1:17:23 > 1:17:26- Absolutely.- Loads of Mexican places opening all over the place.

1:17:26 > 1:17:29I'm working in Manchester at the moment and it's not just a London

1:17:29 > 1:17:32- thing, it's kind of everywhere. - Yeah.- It was never really

1:17:32 > 1:17:34a thing when I was growing up.

1:17:34 > 1:17:36- Have you enjoyed the...? - Yeah, yeah, I love it. Yeah.

1:17:36 > 1:17:39I'm not very good with spice, though, so...I'm a bit nervous

1:17:39 > 1:17:41- about this, but we'll have a go. - I understand there's going to be

1:17:41 > 1:17:44a big campaign next year between Mexico and the US...

1:17:44 > 1:17:46Er, the UK, I'm sorry.

1:17:46 > 1:17:48- That sounds very exciting, the project.- Right.

1:17:48 > 1:17:51So, in with just the flowers, I'm deep-frying the other ones but

1:17:51 > 1:17:53- these just got in as well. - Correct. Correct.

1:17:53 > 1:17:56Just a little bit raw. Cos you put that in the oven and it will

1:17:56 > 1:17:58continue cooking a little bit more.

1:17:58 > 1:18:01- And then cream, or is it sour cream? - Yeah, it's layers of cream.

1:18:01 > 1:18:03- Or sour cream, one or the other one.- OK.

1:18:03 > 1:18:07I personally prefer double cream, but it is up to your tastes,

1:18:07 > 1:18:10- so just a little bit more cream on top.- OK.

1:18:10 > 1:18:13It does look a little bit messy. When it comes out from the oven,

1:18:13 > 1:18:15it looks great.

1:18:15 > 1:18:17A little bit heavy cheese on top.

1:18:20 > 1:18:23- There you are. Right, in the oven? - Yup, in the oven.

1:18:23 > 1:18:26- OK, I'll put that in.- Lovely. - So how long does this go in for?

1:18:26 > 1:18:28A good 25 minutes.

1:18:28 > 1:18:31Just keep an eye on the colouration on the top of your dish.

1:18:31 > 1:18:3425 minutes, yup. We've got one in here. Whoa, look at this.

1:18:38 > 1:18:40Hey, that would give these Italian guys a run for their money,

1:18:40 > 1:18:43- look at that.- That looks really nice.- Looks fantastic.

1:18:43 > 1:18:46And then you've got these... These have been seasoned this time.

1:18:46 > 1:18:48- LAUGHTER - Oh, good. Good.- Seasoned, yeah.

1:18:48 > 1:18:51Just to garnish it, a little bit of coriander on the top.

1:18:51 > 1:18:54- You want me to just scoop that bit there?- Big scoop on the side.

1:18:54 > 1:18:55Yup.

1:18:56 > 1:18:58- So, I'll let you put your... - Perfect.

1:18:58 > 1:19:01..flowers on the side as well.

1:19:01 > 1:19:03- There you go.- And some courgette.

1:19:03 > 1:19:04So tell us what that is again.

1:19:04 > 1:19:07This is called quesada, Mexican lasagne.

1:19:07 > 1:19:10- That's what it is. Put it there so people can see.- Lovely.

1:19:10 > 1:19:12Check that out.

1:19:17 > 1:19:19- Looks delicious. Do you want to bring that over or...?- Sure.

1:19:19 > 1:19:21- Yeah, here's a cloth.- Lovely.

1:19:22 > 1:19:25There you go. You get to dive into this one.

1:19:25 > 1:19:27- It will be very hot. - Spicy or oven?

1:19:27 > 1:19:30- Well, hot. Just oven hot, I think, more than anything else.- OK.

1:19:30 > 1:19:32- Stick it on there.- After you.

1:19:33 > 1:19:35That's one of the great things.

1:19:35 > 1:19:37I mean, leftover bits of chicken, as well, you could do lamb,

1:19:37 > 1:19:39any different meat, as well, just layer it all up.

1:19:39 > 1:19:41As soon as the show is over, maybe go to the shop, just do the

1:19:41 > 1:19:44shopping, leave it in the oven, come back tonight and have it.

1:19:47 > 1:19:48That's very good.

1:19:48 > 1:19:50- Very hot as well. - Very hot.- Very hot.

1:19:55 > 1:19:58Ralf Little seemed to like that a lot.

1:19:58 > 1:20:01Now, when Julia Stiles came to the studio to face her food heaven

1:20:01 > 1:20:05or food hell, her heart was set on salmon but found octopus offensive.

1:20:05 > 1:20:07So let's find out what she got.

1:20:07 > 1:20:10Food heaven could be, of course, a wonderful piece of salmon,

1:20:10 > 1:20:11and I know you like avocado.

1:20:11 > 1:20:14- It could be with a deep-fried soft-boiled egg.- Mmm.

1:20:14 > 1:20:17- Alternatively, food hell...- Live. - Yeah, live. Alternatively, food hell

1:20:17 > 1:20:19could be this lovely piece of octopus.

1:20:19 > 1:20:21Look at that. SHE GROANS

1:20:21 > 1:20:24Lovely. Stewed with tomatoes and red wine.

1:20:24 > 1:20:26What do you think these lot have decided?

1:20:26 > 1:20:29Er, I'm hoping for the salmon, obviously.

1:20:29 > 1:20:32- I think we're pretty much unanimous on the salmon.- 7-0.

1:20:32 > 1:20:35It was a no-brainer. So we'll lose that out the way.

1:20:35 > 1:20:38First off, I'm going to take my egg and then we're going to basically

1:20:38 > 1:20:40get that on to cook, because we need to get these on,

1:20:40 > 1:20:43so we're going to soft-boil these, so these need to go into the

1:20:43 > 1:20:46boiling water, salted boiling water,

1:20:46 > 1:20:47for five minutes exactly.

1:20:47 > 1:20:50So they're going to get soft-boiled.

1:20:50 > 1:20:52So, a little bit of salt in there.

1:20:52 > 1:20:53There we go. Some vinegar.

1:20:53 > 1:20:56The vinegar stops the white from breaking, ideally.

1:20:56 > 1:21:00And then I've got my salmon here. Now, we're going to marinade that.

1:21:00 > 1:21:02If you can do me some croutons, that'd be good.

1:21:02 > 1:21:05A nice little avocado, goat's cheese, crouton-y sort of salad.

1:21:05 > 1:21:07Very, very small little salad.

1:21:07 > 1:21:09Gravlax. Very simple to make.

1:21:09 > 1:21:12It's salt, sugar and vanilla.

1:21:12 > 1:21:17- Vanilla?- Yup. So salt, we go in first. This is flaked sea salt.

1:21:17 > 1:21:19Sugar.

1:21:19 > 1:21:22And we've got some vanilla, which... I'm basically just going to chop

1:21:22 > 1:21:24this up, so we just take some fresh vanilla.

1:21:24 > 1:21:27Now, vanilla goes really well with this, but whisky also.

1:21:27 > 1:21:29Yeah, no, whisky's a natural affinity with salmon.

1:21:29 > 1:21:31I'm not saying that cos it's another alcohol.

1:21:31 > 1:21:34- You and the booze, I swear. - LAUGHTER

1:21:34 > 1:21:37We're just going to blend that, and we blend this to a paste,

1:21:37 > 1:21:39so the vanilla all starts to blend up.

1:21:39 > 1:21:41I love the idea of the vanilla with this.

1:21:41 > 1:21:43- Yeah.- Vanilla works really well, I think.

1:21:43 > 1:21:46Yeah. And then what we're going to do is grab our tray...

1:21:46 > 1:21:47Here we go.

1:21:47 > 1:21:48Bit of clingfilm.

1:21:48 > 1:21:50On our tray.

1:21:50 > 1:21:52Like that.

1:21:52 > 1:21:54Doesn't it take a while to cure?

1:21:54 > 1:21:58- It takes 24 hours to cure. Ideally. - So we're going to fast-forward.

1:21:58 > 1:22:00- CHUCKLING - Right.- That's the idea.

1:22:00 > 1:22:01Here's one I did earlier.

1:22:01 > 1:22:05So we take our salmon and our salt like that and we take...

1:22:05 > 1:22:08this piece of wonderful salmon, there we go.

1:22:08 > 1:22:11You can get salmon trout, I know, that we had on last week,

1:22:11 > 1:22:13which is wonderful stuff.

1:22:13 > 1:22:16Take that. There you go. So you place all the salt over there,

1:22:16 > 1:22:18so it's going to cure nicely.

1:22:18 > 1:22:21And then another piece of clingfilm over the top.

1:22:23 > 1:22:26There we go. We've got our croutons frying away,

1:22:26 > 1:22:29our eggs are cooking nicely.

1:22:29 > 1:22:32And then this needs to go in the fridge. It needs to go in...

1:22:32 > 1:22:34I'll put that octopus in there as well.

1:22:34 > 1:22:37This needs to go in the fridge for 24 hours or ideally

1:22:37 > 1:22:40overnight, ideally. So that can go in there. In fact, I shan't put

1:22:40 > 1:22:41the octopus in the fridge.

1:22:41 > 1:22:43I'm going to give this to Lofty. Lofty's a cameraman.

1:22:43 > 1:22:44He's on camera one. GIGGLING

1:22:44 > 1:22:48Lofty. There you go. This is you.

1:22:48 > 1:22:51Come here. That's for you, Mr Lofty.

1:22:51 > 1:22:54It's mainly because he's the only person I know that still

1:22:54 > 1:22:57cooks on a pressure cooker,

1:22:57 > 1:22:59that he got off his gran for his 18th birthday in 1926.

1:23:01 > 1:23:03But Lofty can then cook that octopus and...

1:23:05 > 1:23:07Right, our nice little bit of salmon here.

1:23:07 > 1:23:10So we're just going to break that open. Here we go.

1:23:11 > 1:23:16And you see the texture of this change. Julia, look.

1:23:16 > 1:23:18- Whoa!- It's brilliant. - See the texture of it change?

1:23:18 > 1:23:22- And we just... basically rub that off.- Cured.

1:23:22 > 1:23:24- Sorry, you nearly had it on your dress, then.- thanks.

1:23:24 > 1:23:26Thanks for that. Straight in there.

1:23:26 > 1:23:28Straight in the water.

1:23:28 > 1:23:31- I got your memo about the lilac colour, by the way.- Did you?

1:23:31 > 1:23:34Thank you very much. Thank you very much for that. Yeah.

1:23:34 > 1:23:37- Where have you put my tray? - Oh, you want it back?

1:23:37 > 1:23:39LAUGHTER

1:23:39 > 1:23:41- Right.- Wasn't deliberate.

1:23:41 > 1:23:44- Croutons.- And then we grab our mustard.- There you go.

1:23:45 > 1:23:48Yeah, you got my memo and thank you very much for my toy.

1:23:48 > 1:23:50While we were off air, look.

1:23:50 > 1:23:52It's a Dexter bobblehead.

1:23:52 > 1:23:55- Oh!- What do you call them here? - A wobble head, yeah.

1:23:55 > 1:23:57- "Wobble head."- You're the first guest in five years

1:23:57 > 1:24:00- I've been on that has actually brought me something.- Oh.

1:24:00 > 1:24:02- So thank you very much. - You're welcome.- Does that help?

1:24:02 > 1:24:04Does that make you happy?

1:24:04 > 1:24:07Yeah, just saying it for everybody else that comes on, please.

1:24:07 > 1:24:10I quite like Bentleys. They're quite nice.

1:24:10 > 1:24:13But I'll accept a bobblehead. There you go.

1:24:13 > 1:24:16Right, so we've just brushed this with mustard over the top.

1:24:16 > 1:24:20So we grab our dill over the top and then ideally we want to wrap this...

1:24:22 > 1:24:25..in clingfilm, and I don't know how long our egg's gone.

1:24:25 > 1:24:27How long have our eggs had?

1:24:27 > 1:24:29Ooh. I wasn't timing.

1:24:29 > 1:24:32- I've been told, my magic person in my ear, four minutes.- Four minutes.

1:24:32 > 1:24:34Wrap that in clingfilm, pop that back in the fridge.

1:24:34 > 1:24:36And it wants to go in again overnight, so if you're basically

1:24:36 > 1:24:39going to make this, it'll be ready three weeks on Thursday.

1:24:39 > 1:24:43Basically. But the whole idea of gravlax is a couple of days,

1:24:43 > 1:24:45that's what you want. So we'll lose this out the way.

1:24:45 > 1:24:48Flour, egg and breadcrumbs on the go, please, guys.

1:24:48 > 1:24:50- Not ready with our eggs yet.- OK.

1:24:50 > 1:24:52I'll just get my gravlax.

1:24:52 > 1:24:53You'll like this egg bit.

1:24:54 > 1:24:56There you go.

1:24:57 > 1:25:00- Is this something you would ever attempt at home?- Yeah.

1:25:00 > 1:25:01- Yeah.- Really?

1:25:01 > 1:25:04- I would.- You'd give it a go?

1:25:04 > 1:25:06That's my jam over there, the green stuff.

1:25:06 > 1:25:08What's that? That's my jam over there, the green stuff.

1:25:08 > 1:25:10Oh, the green stuff. Your jam?

1:25:10 > 1:25:12- My jam.- What does that mean?

1:25:12 > 1:25:14My cup of tea.

1:25:14 > 1:25:17- Oh, right, I've got it. - Get with it, man!

1:25:17 > 1:25:19Sorry, dude. Dude!

1:25:19 > 1:25:21Of course, cos, yeah, you did

1:25:21 > 1:25:24that, cos when you were doing that programme, that film about

1:25:24 > 1:25:26the dancing, where you played

1:25:26 > 1:25:28a ballerina and that kind of stuff, you went on to do hip-hop.

1:25:28 > 1:25:31That same year I was doing Strictly,

1:25:31 > 1:25:35- which you call Dancing With The Stars, is it?- Oh. Oh, really?

1:25:35 > 1:25:37- Yeah, yeah. You sound surprised.- Yeah!

1:25:37 > 1:25:38LAUGHTER

1:25:38 > 1:25:40I am.

1:25:40 > 1:25:42- Not as surprised as I was. - How did you do? How did you do?

1:25:42 > 1:25:44I got through to the semifinal.

1:25:44 > 1:25:47- Good for you.- Yeah.

1:25:47 > 1:25:48And he lost a lot of weight.

1:25:48 > 1:25:50- He was like a stick insect. - Yeah, I tell ya.

1:25:50 > 1:25:53- Tom's a hip-hop artist. Aren't you, Tom?- Yeah, yeah...

1:25:53 > 1:25:56TOM CHUCKLES Show her a few moves, Tom, go on.

1:25:56 > 1:25:59Go on. Tom can spin on his head, he can do all that sort of stuff.

1:25:59 > 1:26:01- Yeah, break dancing is my thing. - Yeah, exactly.

1:26:01 > 1:26:05- Right, we're going to peel our egg in it.- Oh!

1:26:05 > 1:26:08So the idea of this, Julia, you peel this.

1:26:08 > 1:26:10Now, the secret is don't break the white.

1:26:10 > 1:26:13- Right.- All right? So you've got to really...

1:26:13 > 1:26:15What did the vinegar do again for the whites?

1:26:15 > 1:26:17- Sorry?- What did the vinegar do for the whites?

1:26:17 > 1:26:21If it breaks, it stops it from cracking.

1:26:21 > 1:26:25- It's a protein called albumin and it helps it to coagulate.- Wow.

1:26:25 > 1:26:27It's like a science project here.

1:26:29 > 1:26:31- I just made that up.- Yeah, OK.

1:26:31 > 1:26:32I'm gullible. It's fine.

1:26:32 > 1:26:36Flour, egg and breadcrumbs... Take the whole lot, in there.

1:26:36 > 1:26:37Deep-fat fry.

1:26:38 > 1:26:39For 20 seconds. All right?

1:26:39 > 1:26:43All right, how we doing? Can you get a...? Lose that, please, boys?

1:26:43 > 1:26:47And then we'll just get our salad ready. So this is your gravlax,

1:26:47 > 1:26:50which we can then slice...

1:26:50 > 1:26:51Salmon ready, guys.

1:26:51 > 1:26:54Salad ready. Can you put it on the plate for me, please?

1:26:54 > 1:26:55Salad's ready. Yes, Chef.

1:26:55 > 1:26:58Do all your Michelin-star little pile.

1:26:58 > 1:27:01TOM CHUCKLES That kind of sort of stuff.

1:27:01 > 1:27:03We've got our gravlax. Easy now, Tom, easy.

1:27:03 > 1:27:06- Yes, Chef.- Just remember who you're cooking this for.- Yes, Chef.

1:27:08 > 1:27:11Look at that, that's pretty good. Right, our egg. You ready?

1:27:11 > 1:27:12Egg's good.

1:27:12 > 1:27:16- Egg's very good.- OK.

1:27:16 > 1:27:19Deep-fried soft-boiled egg.

1:27:19 > 1:27:21And then we take this.

1:27:21 > 1:27:22Careful with the flame.

1:27:22 > 1:27:25SHE LAUGHS Slice it through.

1:27:26 > 1:27:27Have you got a spoon there?

1:27:27 > 1:27:29Er...

1:27:29 > 1:27:32- I'm so in the way.- You're good!

1:27:32 > 1:27:34Look at that, and you've got a soft-boiled...

1:27:34 > 1:27:35on there.

1:27:38 > 1:27:41- On top of there. - Wow. OK.- We've got ten seconds

1:27:41 > 1:27:43towards the end of the show.

1:27:43 > 1:27:45- Don't rush me!- And don't forget, Friday 17th of June,

1:27:45 > 1:27:48FX channel, ten o'clock,

1:27:48 > 1:27:49Dexter. Brilliant.

1:27:50 > 1:27:53- Yeah. - THEY LAUGH

1:27:57 > 1:28:00Great to see our cameraman Lofty there. And look, he's still here.

1:28:03 > 1:28:06Well, I'm afraid that's it for this week's Best Bites.

1:28:06 > 1:28:08I hope you've enjoyed taking a look back at some of the delicious

1:28:08 > 1:28:11recipes that we've hand-picked for you today.

1:28:11 > 1:28:14Thanks for watching and I'll see you next week.