04/06/2017 Saturday Kitchen Best Bites

There's a mouthwatering menu lined up for you today,

so sit back, put your feet up and enjoy the show.

This is Saturday Kitchen Best Bites.

Welcome to the show.

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

serving fantastic food and a handful of hungry guests, too.

Coming up on today's show...

James Martin serves up vodka and tonic-battered haddock

with mushy peas for Cheryl Baker.

Jun Tanaka is here with a recipe for perfect pork.

Pork chops are marinated in a tangy soy and tomato puree sauce

and then griddled and served with a chorizo, potato

and a herb dressing.

Stuart Gillies shows us a great dish with quail.

The quail breast and legs are fried and then coated in

a bois boudran sauce and plated up with a zesty potato salad.

The talented Tom Kitchin and the dazzling Daniel Clifford

go head-to-head at the Omelette Challenge hobs.

And then it's over to Fernando Stovell,

who's cooking up his take on an Italian favourite.

He assembles layers of fried tortillas, shredded chicken,

cheese, chilli and tomato sauce to create a Mexican-style lasagne.

And finally, Julia Stiles faces her food heaven or her food hell.

Did she get her food heaven,

gravlax with deep-fried egg and avocado salad?

Or her food hell, stewed octopus with herb tabbouleh?

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

But first, it's over to Sabrina Ghayour,

with her offering of quick and flavourful finger food.

-Great to have you on the show.

-Oh, thank you!

-There you go.

Right, three dishes. So, which...

Most of which I'll be doing, by the sounds of things.

-I'll try not to, but...

-What do you want me to do?

Let me get on. So, basically, if you can cut

some slices of bread there and then get some garlic thinly sliced

and thinly slice the flame-roasted pepper.

Flame-roasted pepper, just put it directly into the fire

until it blisters, then we're going to slice it

and add it right at the end.

I'll get on with the prawns,

so I've got some really big, fat, lovely prawns here.

-This is a chilli pepper...

-Yeah, it is.

It just adds a little bit of pep.

But you can definitely leave it out, also.

It's not so much of a bother if you wanted to leave it out.

So, big prawns, just going to snip their heads off,

makes it nice and easier.

"Nice and easier"? Nice and easy.

-And then, just kind of run the scissors...

-Now, Persian food,

tell us the secret of Persian food.

So the secret of Persian food is we don't use spice as much

as the rest of the Middle East.

We're more about aromatics,

herbs, flavours, saffron and citrus, really.

Quite, quite plain, erm, essentially.

But Middle Eastern food is very bold in spice and quite different to us.

But this kind of food is just... It's Middle-Eastern inspired.

It's just good food - and it's fairly easy, to be honest.

That's kind of how I can manage to get a few things on the table

all at once and...

-It's very colourful, isn't it? Persian food?

-Yeah, it is.

Yeah, you know, we have the perfect seasons in Iran, erm...

So, we have perfect springs, summers, winters

and all different climates, so it's really quite wonderful.

I'm very lucky for that. Now, here, I've got preserved lemons.

Preserved lemons, you will get on the supermarket shelves.

They're absolutely lovely

and they're kind of preserved, packed in salt,

so they've got, like, a salty flavour

-and they're quite gelatinous on the inside.

-Yes.

Sliced in marinade, sauces, salads, they're wonderful.

Here, we're just going to put them in a little bit of a blender.

We've got a little bit of ginger.

-You can buy these, they come in little jars.

-Yeah, they do.

And they're so...

They're just a great store cupboard staple and, you know,

most of my cooking comes alive, comes together with the use

of the store cupboard and the spice cupboard.

So all the times that we end up getting a jar of something and don't

know what to do to it, I just use spices in everything and it just...

You use it, things taste so much better. So...

I'm doing this little broad bean dish,

-which is the charred...

-Yes.

-..chilli.

Yeah, cos broad beans are coming into season soon, hopefully.

-So it's...

-Mine will be about three months away, I think.

Yeah, you know what? If you can't...

My plants are about that big in my garden.

If you can't find them, you can get them from the freezers in the supermarket.

Absolutely fine to use that. Just peel them.

We peel them in the Middle East.

We tend to prefer them in Iran without the skin on.

But just use them however you like.

They've got wonderful flavour, more importantly.

-Sabrina?

-Yeah?

-Can I ask a question, please?

-Yeah.

-Ask as many questions as you want.

-A very generic question.

Why are some prawns white and some prawns red?

So, it's just all the different types of prawns.

There are so many different varieties that come from

-so many different countries, so you have the Spanish red prawns...

-Yes?

..that are absolutely unbelievable, amazing.

Erm... And then you just have black tiger prawns,

Madagascan prawns, so many different types...

And that's just the colour of them?

-It's not because they're not cooked or anything?

-No, not at all.

No, no. Prawns...

They all go whitish pink, basically, when they're cooked.

-No, it's not because they're not cooked!

-OK, thank you.

And some of them keep a little bit more red than pink

-when they are cooked.

-Thank you very much.

-So don't panic.

In here, got honey, as well. I'm going to blitz this.

Right, now, this is...

In there, I'll explain what I've got here - we've got some garlic oil,

the broad beans, the charred chilli...

Yeah, a little bit of salt and pepper.

Which is that.

And then that... We're going to put some goat's cheese

onto our bruschetta there.

Or we can just toast them, if it's easier.

-it's just about getting that flavour on there.

-OK.

And then we're going to top it with that

-and a little bit of chopped spring onion at the end.

-OK...

And here, I'm just making a little sauce for my prawns.

It's just really lovely. It gives you that...

-Is that a classic sauce with the...?

-No.

It's not really classic cooking, to be honest.

I've done a lot of the classic stuff on here, but I just...

It's how I eat every day,

it's a little bit more, kind of, modern,

a little bit lighter,

embracing different flavours and combinations...

Yeah, because I saw that you put ginger on.

-Yes.

-You put ginger on it.

-It's not common in Persian cuisine.

-It's not, really.

Ginger is actually used in the southern provinces,

-where we have influence from other countries, basically.

-Right.

But not terribly commonly, but I love it.

-I love it, too.

-We don't use preserved lemons either, but I love it. So...

These are the... This is the meatball mixture without the meat.

Basically, you make them like you'd make a kofta,

so you've got eggs, but you're going to use bulgur wheat to bind it.

You're going to get your spices in there,

you've got some cinnamon, you've got turmeric, cumin,

little bit of dried fruit -

I'm using cranberries, nice, easily available.

And then some flour to bind, you've got to squelch it,

really, really work it and get them into a little ball shape.

-Good luck!

-Nice.

I made a complete mess of this in rehearsal, so here we go.

No, you didn't.

SABRINA LAUGHS Er... Yes, I did.

-He's doing it better than me!

-Right.

And then what I'm going to do is also put the prawns on here.

Take this pepper off. In a minute. Give it a little bit.

And it's not afraid to really burn things,

we love, kind of, burning aubergines

and chillies, and peppers, and whatnot.

This is great barbecue food, as well, by the way,

if we do eventually hit summer at some stage in this country...

This is my perfect food.

You can burn things. I'll be excellent at this.

Burn things and get away with it, yeah.

It's my forte.

It's the only time it's actually OK.

So how long do you keep those prawns in the marinade, then?

You can actually stick them in from the morning of, basically,

I would say.

They sit quite comfortably in there. And they're just...

-It's a really, really lovely dish.

-Yeah.

-And it's quite easily done.

You don't have to use those mammoth prawns, you can also use chicken.

And if you want to be, like, little bit lazy,

like me, you can just get it all in a pan, like a wok or something,

hot temperature and stir-fry it, get a little bit more sauce.

But from the perspective of finger food, they're great.

Big prawns, tail on like that.

Right, so what you do with this, you keep it in your hands and...

SABRINA LAUGHS

Yeah. I feel like, er, I might come and...

-Yeah...

-Squeeze it.

I'm not going to lie, it's a little tricky.

I don't want people to think,

"Well, I'm doing this at home and it's not that easy."

-There you go.

-What you're saying...

You can overcook the bulgur wheat to get it nice and squishy,

and then you clasp it, whereas in a meatball, you would actually...

You don't have to do it like that!

There you go.

OK? See?

-It's got all kinds of greenery growing out of it.

-Happy with that?

-Yes, luckily...

-Luckily, we've got some that have taken...

-Shape earlier.

-..shape in the fridge.

-Yeah.

And it's probably better off to keep them in the fridge,

isn't it, really?

Yeah, so what you can do is you can actually just make them

the day before and keep them in the fridge and then they keep

their shape, nice and firm, straight into a fryer,

or, if you want to, you can shallow-fry them as well.

-They're going to go in here.

-OK?

Going to put a little bit more of the marinade on them,

no harm to use it.

And then, if you've got any left, you can just fry it up on the side

and serve it as a sauce, but make sure you cook it out to make sure

all the bacteria's kind of killed off

-and health and safety and all that.

-Eh?

Right, then you're going to put a little of this cheese on the top.

You're going to put the cheese onto the bruschetta.

-Little bit. Generous!

-All right.

Go in there with a good centimetre's worth!

-Cream cheese, or...?

-Sorry?

-What is it?

-What is this?

-This is just soft goat's cheese

you can get readily from the supermarket.

-Mm-hm.

-Nice and yummy.

And you can use goat's curd, you can use just cream cheese,

whatever you like.

It's just something creamy to kind of offset the spice.

And you can use peas, you don't have to use broad beans,

-if you prefer.

-Mm.

-Any of those recipes in your book?

-Er, no!

These are all new.

I don't want to bore people to death with the same recipes.

My book's been out for a year, so, er...

Obviously, it's still great!

Well, I hope people think it's still great.

This is just new stuff and it's also nice to be able to play with

the seasons, because, you know, when you write a book,

you don't always get to be seasonal at the time it comes out,

so it's just nice to...

You know, I love British produce, I love British ingredients,

so I combine them with the eastern stuff and it ends up...

Carry on!

-Well, it is flame-grilled, right?

-LAUGHTER

Urgh! It's fine... JAMES COUGHS

Don't worry, James. We like it burned.

Burned? There is no burned.

No, that's just slightly caramelised.

-Right. We can finish off these now.

-Lovely. Yeah.

So these are your...

-Toasted.

-Mmm.

Right, I'll pop these on here.

And then, I swear, this is the only bit of cheffy kit I have at home.

Just little squeezy bottles that you can get really cheaply,

like, for ketchup and whatnot?

One is with yoghurt, Greek yoghurt, normal one,

and one is with a tamarind sauce that you can get,

like a tamarind ketchup, you can use a chilli sauce or whatever.

It just gives it flavour, OK?

So, going to...

..literally see how rough and ready I am.

No glamour. No precision.

We've got the amazing, one of the best chefs in the world

-and I'm just like...

-SHE BLOWS A RASPBERRY

You're doing fantastic.

-Yeah. Thanks, Chef.

-I'm very impressed.

-Right, the prawns are ready.

-Oh, they look amazing.

-It just picks up the favour a lot.

-You cook a lot, do you?

-I try.

-I burn a lot.

-Uh-huh?

-But I attempt to cook.

We don't call it burn, we call it brulee!

Sorry, brulee, brulee. Thank you.

THEY LAUGH

-OK.

-And then we've got the nigella seeds on top.

Little bit of salt.

Beauts.

-And we've got some sticks.

-Yeah.

So this is what makes them, what I call lollipops.

These are meatballs without meat that I used to do for

my supper clubs to vegetarians,

cos I didn't want them to miss out on the experience,

so you can stick sticks in them

and it kind of makes it a little bit fun.

Kids love making them.

-Do you still do your supper clubs?

-I don't, no.

I'm actually doing a series of pop-ups and collaborations

and I'm very excited that my first one will be

with legend Angela Hartnett, who is one of my favourite chefs,

one of my idols, at Lime Wood Hotel.

-There you go.

-So that will be coming in November.

What are you going to call this?

This is going to be my FA Cup Finger Food Feast.

-Fantastic.

-Bravo.

-That's what it is.

-I was pretty busy on that one.

-Whoo!

-Right.

A little heavier than I thought.

Right, do you want the prawns, or are you...?

You know what? I'm going to have a go.

-You're going to have a go?

-I'll have a go.

-Right.

Don't let anything happen to you.

-I'm going to have all your fans on my case.

-Yes.

I'm glad they'll be on your case and not my case.

-Whoa, look at this.

-Look at that.

I mean, the key to this, if it doesn't bind up,

probably another egg and a bit of flour.

Yeah, a little bit of flour.

The texture of everything the temperature of your kitchen

and the time of year is all going to differ,

but do what you need to get it into a ball shape.

You can also use couscous, mashed-up leftover rice.

-Just use that instead of meat.

-Good idea, that. There you go.

Now, that was back in 2015,

and you might have noticed that it was FA Cup Final day.

Arsenal went on to beat Aston Villa 4-0. Like anyone's interested.

Anyway, coming up,

James cooks vodka and tonic-battered haddock with mushy peas

for Cheryl Baker, but first, it's over to Rick Stein,

who is in Puglia, doing a little research into sea urchin.

A friend asked me the other day what was special about Puglian food,

and the first thing that came to mind was ricci, sea urchins.

When I think Puglia, I think of ricci,

and I think of particularly, later on today,

a lovely plate of pasta with ricci.

Because there's not a lot in a ricci,

but when you combine it with some pasta

and some garlic and some olive oil,

maybe a bit of parsley, you get that real taste of the sea.

They take about 18 months to grow to this size

and around here, they were so plentiful

that conservation and overfishing never crossed the fishermen's' minds.

But because they're a tremendous delicacy,

the numbers are getting fewer, and for the first time,

the fishermen are starting to think about what could be done

to ensure that ricci remains plentiful.

Most people who will come to eat these today

will simply have them raw with a bit of bread and a glass of wine.

You only eat the orange roes, but they're lovely.

They say it's an acquired taste.

I acquired mine nearly 30 years ago.

This is one of my top five dishes from the Med,

and it's cooked here by Rosa Martalotta.

ROSA SPEAKS IN ITALIAN

E molto, molto, molto buono.

As you can gather, she likes it very much.

So there's lots of olive oil, a humongous amount of garlic,

and lots of sea urchin roes -

I'd say about 50 of them for one portion.

Then a splash of wine,

and a handful of chopped parsley,

and let it warm.

It's cooked enough at this stage. Then in with the pasta.

And in this part of the world, it doesn't take too long.

Cinque, spaghetti tosto.

"Cinque minuti" - five minutes.

-Tosto?

-Tosto, duro...

'And she says it has to be tosto.'

I'm not quite sure what she means by "tosto".

-Tosto, tosto...

-But I think I get the general...

-Duro...

'I think she means it has to be fairly hard.'

THEY LAUGH

Well, like all good Italian cooks,

the pasta goes into the sautee pan so that it gets completely covered

in all those wonderful flavours of the sea, garlic and oil.

-OK, mangiare.

-Mangiare!

Tosta. Mmm!

ROSA LAUGHS

E dura, e dura.

-It is.

-Si!

I mean, when the Italians talk about al dente...

Al dente, al dente.

SHE SPEAKS IN ITALIAN ..they really mean it.

I mean, the pasta in here is almost hard

and you couldn't serve it back home like that,

people wouldn't go for it, but it's lovely.

And it's got this lovely taste.

I mean, everything in it, I doubt if anything that's in here

was grown more than two or three miles away from this spot.

I think that's what's just so special about Italian food,

it is so simple.

It's just what's around, what's available,

and of course, it has a sort of, a sort of...

Well, for want of a better word, a sort of truth about it,

which just makes it so, so wonderful.

You've got to arrive on the stroke of 12 to get a seat here.

I was really surprised to see that most of the people

eating these were young, probably students from the towns nearby.

I expected grizzled old fisherman,

puffing fags and knocking back grappa.

I think the popularity of seafood in Puglia,

like this grilled octopus,

with the young is because they all grew up on it.

They all seem to respect it for what it is.

I can't imagine any of us could've gone past this without buying

a kilo or two of fresh peas, harvested straight from the fields.

-Er, due kilo...

-Due?

-Due, si.

I'm very happy about this.

I've just noticed a load of these guys on the road

as I was driving up, and I was thinking,

"I've got to have some", cos last night,

I was in a restaurant in Ostuni, and we had a load of antipasti,

and they just brought out a big bowl of peas in the pod,

and I was thinking, "Imagine if I did that in England," you know?

People would think I'd gone bonkers.

But it was such a perfect thing, it's the thing I really remember

about the meal, because they were so fresh.

They're the first peas of the season.

GROCER SPEAKS IN ITALIAN Si.

Grazie.

'I can remember lots of expeditions with my children to pick your own,

'intending to stock the freezer with beans and peas,

'or make jam with strawberries and raspberries.

'But none of it got further than the car.'

Childhood memories. It doesn't get any better than this.

Back in Padstow, what to do with a bag full of the new season's peas?

It's such a pleasure to see

the first peas and broad beans of the season.

It's a bit like hearing the cuckoo for the first time.

This is peas braised with onions and Parma ham.

It's the sort of thing you only want to cook when the peas

are at their tippy top.

Start by searing the onions in some olive oil -

very hot oil, so they colour up quickly.

Add a small amount of water and cover them

so that they are left to stew and soften.

Cut the ham into small chunks.

"Cubetti", as they say in Italia.

They'll end up looking like little jewels in a sea of green.

Now, this is really good bistro food, I think.

With a glass or two of chilled white wine

and some crusty bread,

it would make a memorable lunch.

Then some roughly chopped garlic - two or three cloves is quite enough.

And finally, at last, in with the peas.

They won't take long to cook and you don't want mushy peas.

Just need to add a little bit of water cos it's just a tad dry.

Needs to stew down in that water or go into with the olive oil,

make a nice little emulsion.

And now some seasoning. Just fill this dish.

I'm on a bit of a roll.

This is the sort of thing people love.

I mean, similar dishes do this you can get in Spain -

that's pea and Serrano ham.

And in France with Bayonne ham, Italy with Parma ham.

And, of course, not forgetting our own pea and ham soup.

It's a great combination.

And finally, a little, not too much salt.

Not too much, otherwise the salt police will be on to me again.

Serve them in a warm bowl with lots of flat leaf parsley stirred in.

There is an argument going on in Italy at the moment.

Some trendy chefs are refusing to put garlic in anything

and the old brigade are outraged, as indeed am I.

This wouldn't be half as good without it.

They've got to be joking!

Pea and ham is just one of those classic combination of flavours

that really works well together.

Some ingredients that were meant to be eaten together,

and being from the North and having two Italians here,

is the combination of fish and Yorkshire caviar -

mushy peas.

-Say again, that word?

-Yorkshire caviar.

Just read my lips.

Mushy peas. Not MOOSHY peas.

It is mooshy peas, that's what it is.

You're telling me how to speak English, there we go, right.

He's been here longer than I have as well. He was born in Watford.

-Mushy peas.

-Making it all up. Right.

First of all, what we're going to do is we'll make our batter for this.

This is... The way that our fish... It's slightly different.

What we're going to do with this is we're going to use haddock for this

and I thought we'd use plain flour, some yeast...

There we go, a little bit of yeast. This is dried yeast.

And then we use salt and sugar.

We keep that separate to the yeast, cos salt will kill yeast.

Right, sugar will feed it, salt will kill it.

So we keep it separate for the moment.

When we mix it all together, it doesn't matter.

Bit of cider vinegar. This is where it gets...

-You'll like this, Cheryl.

-Can you see that...?

-Vodka and tonic.

-I do like vodka and tonic.

Vodka and tonic in a batter. That's vodka going in there.

And this is tonic water.

-That will be like tempura, won't it?

-Yeah.

But vodka and tonic. And having the yeast in there, it froths up.

Are you saying that dry yeast and dry salt don't work...?

-Kill each other.

-..but when they're wet, they are OK?

They will kill each other.

If you put salt on yeast directly, it will die.

But it's OK when it's mixed.

It's all right when it's mixed up cos you got the sugar in there

and you need it somewhere warm that nicely froths it up.

And then we've got here...

Leave that for about 45 minutes

and we end up with our batter, like that - you can see that.

Smell that, it smells like bread.

It does. Why have we put vodka in it?

Cos you're here. SHE LAUGHS

Just vodka and tonic batter. I just think it really works well.

I do like vodka and tonic, I do.

What we do is we take our haddock like that

and just pop that in the fryer.

So make sure it's really well coated.

No need to flour that beforehand.

Just pop it straight into our fryer. Be really careful when you do this.

Always lay the fish, kind of, away from you at that point.

Pop it in so it doesn't splatter up on you.

And then of course, the most important thing with this

is, of course, scraps.

-Scraps?

-Scraps.

-What is this scraps?

-Scrapelo for you.

-Ah, scrapelo!

-That sits on there.

-Ah.

-CHERYL LAUGHS

Obviously, we can't talk about today without talking about Eurovision.

Now, you had several attempts at it before '81, when you won.

-Yeah, I did the Song For Europe, as it used to be called.

-Yes.

The first one I ever did was in 1976 and I came second to

Brotherhood Of Man, lost by two points.

-You know... Kisses For Me, that one.

-Yes.

-That won and we lost by two points.

-Did you?

-A song called Wake Up.

Then I was in it several years in different guises.

But then I won with the band called Co-Co in 1978.

We went on to do Eurovision in Paris, and sadly,

although we were tipped to win, we came 11th,

which was the worst the UK had ever done at that time,

so I was humiliated, I was distraught.

I mean, what's it like, going back into it again?

-Well, I didn't think we'd do any worse than 11th.

-Right.

And I thought, actually, Making Your Mind Up was a great Eurovision song

so I was... To be perfectly honest, James, the reason I did it

was so that my mum and dad could watch me on the telly again.

Right. So then how did Bucks Fizz come about? How was that...?

Well, because I'd been in Co-Co and I'd done the Eurovision

and I was in a girl-boy harmony band and I left,

the woman who put Bucks Fizz together knew me

from my previous experience and she just approached me

and asked me to join.

Mike Nolan was already there because Bucks Fizz, if you like,

was built around Mike, he was the first one in the band.

-I suppose I was the second.

-Yeah.

Jay Aston came through a dance agency

and Bobby G, I believe, answered an advert in The Stage or something.

Why do you think that was a success as opposed to everything else

before it didn't go so well?

-Um...

-Was it Velcro?

-Of course it was Velcro, for goodness' sake!

It was Velcro, it was the bright primary colours,

the song was a very happy song, we all had blonde hair.

It was just...

We didn't all have blonde hair before the competition,

we had to be done so that our hair and our height even -

we all had to be the same height as Mike Nolan.

-It's all down to Mike Nolan.

-CHERYL LAUGHS

-Really, that much goes into it?

-Yeah.

-Cos you see some of it

nowadays and, let's face it,

some of the stuff they're wearing is a bit...

It's a bit dodgy, isn't it, really?

Well, I think because we ripped the skirts off, at that time,

nothing like that had been done before, you know?

In 1975 or '74, when ABBA won,

-they wore quite outlandish outfits.

-Yeah.

But there wasn't anything other than the really strong song that

caught your eye that makes you think, "This is really good."

Making Your Mind Up, the song was good for Eurovision.

But it wasn't, I don't think, good enough to win.

Thankfully, because we had the rip-off skirts,

we won by four points.

So why do you think we've done so badly since then?

Possibly because we've had bad songs,

possibly because everyone hates us.

-LAUGHTER

-Or a combination of both.

It seems to me that a lot of it before is that people voting

-for the next-door country and that kind of stuff.

-Yes, there is that.

I mean, the Eastern Europeans have had their own version

of the Eurovision and so their...

Their comfort zone is voting for their next-door neighbour.

But I think they are now becoming more Westernised and I think,

possibly, hopefully anyway,

tonight's competition will be fairer than it has been for years.

Cos the voting has slightly changed, hasn't it now?

It changed last year. We thought, "Ah, this is good for us."

The voting's been changed so that the people vote and there are

professionals who vote as well, and we came last,

so we can't use that as an excuse any more.

Right, Cheryl, I'm going to show you how to make Yorkshire caviar.

-Oh, do you know...

-Dried marrowfat peas.

-..this is my worst nightmare.

-What do you mean it's your worst nightmare?

-It gives you wind!

CHUCKLING

This is the reason why I have done it for you, cos you're in

-a nightclub tonight, you see.

-Oh.

-I believe you are actually going to

-a nightclub tonight after Eurovision.

-I'm working.

There's a big club in London called G-A-Y and cos it's Eurovision night

we're going to go and do a gig and it will be great.

It will be, cos you won't mind.

Lots of people in there and what you do is you, if it does happen,

then you sort of do this over here, you know?

-LAUGHTER

-I'll be floating on air.

-Blame...

-I've learnt something.

-Oh, yes. Pasta fagioli...

-Exactly.

-..dancing and I'm away!

This should hopefully stop it, right. This is bicarb soda.

-Isn't that what gives you it?

-I don't know, but anyway,

it does something. CHERYL LAUGHS

Bicarb soda in with the marrowfat peas.

Leave those to soak. We've got the marrowfat peas here.

All we do is drain these off, right, like that,

and cook them in plenty, plenty of water.

Now, like you say, you drain them off for a good few hours

and you cook them in plenty of water.

And to finish that off, of course, we've got butter.

-Look at the fish.

-The fish looks great.

And we've got proper Yorkshire caviar there.

And then I'm going to pop this on the plate. Look at this fish.

-Vodka and tonic batter for the fish.

-Mmm!

-And the wind is gone.

And the wind is gone!

Now, still on with the Eurovision.

You're doing a bit of a comeback gig in July.

Yeah, we're doing the 11 July.

We're at the... I was going to say the Albert Hall, we're not there.

-We're at the Palladium!

-Right.

-The Palladium, which was

the first theatre we ever worked in after winning Eurovision.

So we're doing our 30th anniversary at the Palladium on

Monday 11th July and we've got Bjorn Again as our special guest.

-Fantastic.

-So it will be a Eurofest.

-A Eurofest, sounds good to me.

-Well, best of luck with it.

-Thank you very much.

-Best of luck tonight.

-We've got an album coming out too.

Oh, go on, then, tell us about your album.

We've got an album out that's currently called...um...

-Called Up Until Now.

-Yeah.

And that's actually on release now with all our old tracks.

And we've got a brand-new album,

Original Bucks Fizz, called Fame And Fortune.

So that will be to coincide with the gig at the...

Not the Albert Hall, the Palladium.

If it goes well, you might be at the Albert Hall.

-The Albert Hall is the next one.

-There you go.

Right, I'll just get the old scrappy scrappio

for the old Italianos over here.

There you go.

That was a mistake-io.

That was a mistake-io, you made it.

-This is for you.

-This is for me.

-There you go.

-See, I don't eat fried food.

-Well, you do now.

-Of course I will do today.

-Cut it.

-Actually, that's great.

-Crispy...

-That sounds amazing.

-..crispy, crispy.

Vodka and tonic batter.

-Vodka and tonic. OK, can I have the lemon?

-Yeah.

It's Amalfi lemon. Now, take...

Don't forget that little bit of Yorkshire caviar.

Oh, and the Yorkshire caviar, OK. OK.

That's hot!

Happy with that?

It's fantastic.

Remember, if you're stood next to Cheryl in the nightclub, move away.

THEY LAUGH

So, just to recap, vodka in batter makes it crispy,

and mushy peas in Cheryl Baker makes her windy.

Anyway, moving on,

today we're taking a look back at some of the best recipes from

the Saturday Kitchen larder and there's still lots to come.

Up next is Jun Tanaka, who was making his very first appearance

on Saturday Kitchen.

-What are you going to cook for us?

-Right, I'm going to do griddled

pork chop with some chorizo, piquillo peppers,

some wild garlic, a nice herb dressing.

Now, this is easy to do. Fantastic for friends and family.

-Actually, I'm going to cook it tomorrow for my goddaughter.

-OK.

It's a great thing for a barbecue. As we said at the top of the show,

you can do this as a barbecue, which will be really nice.

Yeah. The sauce, the marinade we're making is perfect for, like, a pork belly on a barbecue.

-Ah! Ah!

-Your dog?

-My dog. Yeah, that's fine.

Right. So, I've just taken the rind off.

Now, the fat's got so much flavour, I'm going to keep most of it on.

I'm just going to lightly season it, salt and pepper,

and then I'm going to oil the pork itself, rather than the griddle,

because if you put it straight onto the griddle,

you're going to cause a fire.

With pork, you need that fat on there to keep it nice and moist.

Yes. Absolutely.

My dad always said, he was a pork farmer, he said,

"Lad, the pork should be bred to sit and eat in a field,

"not to do the 100 metre hurdles."

Which generally it is a lot of the time now.

That good element of fat in there. Right. Great stuff. What's next?

OK. So, we're going to start doing the marinade.

Now, for the marinade, we've got some tomato puree,

-we got some red wine vinegar, honey, and soya sauce.

-Yeah.

And all were going to do... Just grab a spoon.

It's kind of a little barbecue-style sauce this, then, is it, really?

Yeah. It is.

I actually did this a few weeks ago for pork belly dish.

It was absolutely delicious.

Pork belly. Another underrated and underused piece of meat, I think.

I think the reason why people don't like it,

I think it's cooked very wrong a lot of the time,

cooked very quick.

-Anyway, you got the marinade.

-Just mix it about.

And then I'm going to just flip that over...

Now, if people were doing this on a barbecue,

particularly with pork, would you suggest they finish in the oven?

Start it on the barbecue? How would you suggest?

Well, with this marinade, if you're using the marinade with pork,

what I would do is put it on,

probably, about 15 minutes before it's ready.

Just because if you put it on right at the beginning,

the marinade's going to burn and the pork's not going to pick up either.

Once it's chargrilled, I'm going to just spread

just a little bit of this marinade on both sides.

And then pop it in the oven for about, I don't know,

about eight, nine minutes,

and then rest it for about three or four minutes.

-What's the temperature?

-200.

-About 200. Quite a hot oven. OK.

That's going to go in there.

Now, your career, looking at your CV, there isn't a restaurant

in London where you haven't worked, by the looks of things.

-Yeah, pretty much.

-Michelin, two, three-star Michelin food.

Is that where your real passion lies? Or...

Where has it sort of developed over the years?

Well, I mean, my interest in cooking came from my mother.

She was a fantastic cook.

When I started cooking, my dad,

being a businessman at the time,

he knew and ate in all the top restaurants and I just

asked him to give me a list

and he gave me Harvey's, Le Gavroche,

and La Tante Claire.

And then I wrote off to all of them and the Gavroche wrote to me

and said, "Yeah, you can start." And, you know,...

Which is, of course, Michel Roux's restaurant,

-which we've had on the show, as well.

-Yeah.

-The great godfather of cookery, we call him, don't we?

-Yeah.

And it was an amazing place to start, it really was.

So, I'm going to pop that in a pan, a bit of olive oil, nice and hot.

Good little tip, whenever you're browning potatoes,

-season it after you've got the colour.

-OK.

Because the salt is going to bring out the moisture.

If you season it at the beginning,

it's more likely to stick to the pan.

-OK. What's next?

-Herb dressing.

So, we got some mint, some basil, some parsley.

And then all we're going to do with that is chop it up,

mix it with some capers, some anchovy, some mustard,

olive oil and lemon juice.

And then use that as a sauce. That should be right.

Now, also, what you've got in here, which, looking at the ingredients,

the chorizo that you have got in here...

any one you particularly look out for?

Picante, that's kind of the spicy one, isn't it, really?

Yeah. It depends what you like. It's like choosing a curry.

Do you like hot curry? Then, I would go with something a lot hotter.

In this case, I use something a bit sweeter than that.

Then, I've got some piquillo peppers which I'm just going to slice up.

Now, these peppers - I've said this many, many times

when they've been on the show - these are fantastic.

Spanish wood-roasted peppers.

-They are actually roasted on embers, aren't they?

-Yeah.

Hand skinned and hand deseeded. But I think great value for money.

They come in jars. Fantastic. Something to look out for.

I suppose you could roast your own

-but they've got a great flavour, haven't they?

-Yeah.

A smoky flavour which matches up really well with the chorizo

and we're going to add some smoked paprika to that, as well.

And because we've got this oaky kind of smoky thing going on,

we need a light, refreshing dressing just to complement it.

-Right.

-So, once you've got the colour,

just throw in the chorizo into there.

Once you add the chorizo,

you are not going to be able to see in there because it's a black pan,

but the oil is going to turn a lovely red colour,

and the potatoes are going to absorb all of that lovely chorizo oil.

-And a great oil with that which makes great sauces, as well.

-Yeah.

This dressing, is this more like a little salsa verde,

that kind of stuff, where you've got the capers?

Capers, all the herbs, a touch of garlic.

Bit of lemon juice and olive oil.

Bit of lemon juice, bit of olive oil. Right.

So, the last thing we're going to put in there, some wild garlic.

Now, this, available during the spring months. Very short season.

It's available for about two more weeks and, then, before you use it

you just have to crush it up, like this, and it releases the flavours.

Have you ever tried wild garlic?

-No. Too much garlic doesn't suit me.

-Can you smell it, though?

-It's fantastic.

-Actually, it does smell lovely.

You often find it when you're driving along by the side of

the road. You wonder where it is.

Side of the road, a really, really strong smell of garlic.

It's very nice, yeah.

-Matt, you use it a lot, don't you? Yeah.

-All the time.

We've got it everywhere, at the moment.

Superb. Anyway, we've got the potatoes. What's next?

So, once the chorizo's nearly cooked I'm going to add

a pinch of the smoked paprika.

Yeah.

And, then, add the piquillo peppers.

If you can't get hold of piquillo peppers -

you can get them in supermarkets, like you said -

you can use normal red peppers,

but if you're using normal red peppers,

add it with the potato at the beginning,

-because these piquillo peppers are already cooked.

-Yeah.

But they've got a distinct sort of

smoky taste with those peppers, as well, haven't they?

-Yeah.

-Superb. Anchovies. Chopped up.

And, then, right at the end, I'm going to throw in the wild garlic

and just treat it exactly like spinach.

They take about 30 seconds to cook.

Right. So, while you go and get the pork out of there...

Delicious.

Perfect. Lovely.

Right.

OK. Spoon out this mixture onto the plate.

The colours look spectacular, I have to say.

-Perfect for summer.

-Yeah. There's your pork.

-Pork goes on top.

-Everything out of the way.

Now, I'm going to put some basil cress all over it but

I'm a bit worried after Pauline's comment about the herbs.

But... Just a few bits. Not too much.

-Didn't you listen to what she said at the top of the show?

-I did.

I worried about it, as well.

-Just a little bit over.

-That looks amazing.

Tell us what that is again.

So, that's griddled pork chop with some chorizo,

wood-roasted piquillo peppers, wild garlic and a herb dressing.

Simple as that.

Right, follow me over, Jun.

Dive into this. You've got to try these peppers...

..Wendy, because they are just superb. Dive into the peppers.

They've got a taste all on its own.

They just do the red peppers, don't they? You can only buy the red ones.

Dive in.

-These are the sweet peppers, are they?

-Yeah.

-They are.

-Yeah.

-What's that?

-Chorizo.

-What's that?

-Pork. Chorizo.

Taste that.

I use those peppers when I make my chilli

and I do make a very good chilli.

Better than yours, I bet!

I've got no doubt.

I can see you're writing for a national newspaper now. Go round judging your restaurants.

-That's very nice.

-OK. You've done it with pork there.

Can you do it with other meats, as well? Chicken?

-I suppose chicken would work very nicely.

-With the marinade?

Yeah. Absolutely. You could do a piece of salmon.

Perfect with that, as well.

Fish would go very well. Things like salmon, sea bass, maybe.

-Something like that.

-It's really versatile.

-Go on, then, dive in.

-That's good.

Go on, Matt. Matt, you're not going to get any.

A beautiful-looking dish

but I was distracted by the young, dashing chef sat at the table.

Doesn't time fly?

Now, time for another helping of Keith Floyd,

who is demonstrating his like for pike.

Posing perfectly as a pike fisherman in my ultimate country kit,

I walk the Somerset Levels on this crisp spring morning

looking for my lunch,

which I hope will be pike cooked in a creamy red pepper sauce.

Sounds delicious, doesn't it?

Notice I scan the water like a heron,

for the subtle signs of a shoal of roach, and where there are roach,

there will be pike lying, like bandits ready to plunder.

Actually, I've got more chance of being struck by lightning

than I have of catching a pike.

So, rather than go hungry, I've enlisted some specialist help.

-There he goes.

-There he goes. This is the tense bit, isn't it?

-Yeah.

He can easily drop it, you see.

When are you going to give him the gun, as it were? You have.

-Look at that.

-There's a swirl. My goodness! It's a big fish, isn't it?

Yeah.

Boy, oh, boy, oh, boy.

You people aren't going to believe this,

this is not set up in any way at all, you know.

This is...

This is real. We are actually catching fish! It's unbelievable.

There, see his head.

You don't seem to be applying any...

You're letting him tire himself out.

You're not forcing him to do anything.

You're just putting a bit of gentle restraint on it.

-Is that the technique?

-Well, it does vary a little bit.

-You're letting him go back.

-I'm anxious to land this.

-It's my first pike this morning.

-Wonderful.

-Oh, he's quite big.

-Yes, indeed!

Try and make a special effort to land this one.

Just keep him in this little area.

Now, wind up. Wind up. Straight up.

Wow!

-That's 10lbs, 11lbs.

-Good God! That's the size we want.

-It may be more.

-Well done! Well done!

-That could be 12 or 14lbs.

-That's splendid, isn't it?

Can you see, Clive?

Now, this one's going to have quite dangerous teeth.

It is a very big handful.

Very nice. That's splendid.

This fine specimen is far too big for my lunch.

I haven't got the heart to kill a fish of that size.

Let's put it back in the water and we'll try and catch another.

This is my biggest pike to date, 16.5lbs.

We'll put him back to fight another day.

Mind you, our French neighbours aren't so sentimental.

They'd have had that beauty skinned and pounded into quenelles

before you could say "bon appetit".

And even the medieval monks wouldn't have been so compassionate,

for, on Fridays, they feasted on fish.

Refectory tables groaned with pewter platters piled high

with braised carp, fried perch, steamed tench,

stewed eels and baked pike.

You all thought I was a complete and utter poseur but, in fact,

I've actually caught one and you can't do any better than that.

It is quite...

Whoops! Let it go a bit. Right.

It isn't such a little fish, you know.

I mean, how can they say that to me on my first-ever pike

I've caught? And Colin's saying it's only a little one.

-It is a jack, isn't it?

-Similar to the first one, actually.

-But they are very lively.

-Yes, they are.

I think he's ready to come in, actually.

But we're... Ah! I've lost him!

Aha! He's gone! No! Oh, dear!

My absolute moment of glory is ruined.

I want to go home. I hate fishing. I've had enough! Cheerio!

I think we'll have another one!

Oh, heavens above, I'll just have to show you a photograph of a pike

at this rate, which, by the way, is on page 27 of my new cookery book.

-Then, I shall...

-Then, you've got to...

-He's definitely taken it.

He's run across to the other side.

I think we're about ready now.

Mind your head back, Michael.

They don't always stay on.

There's another one moved over there.

-There's another one we just disturbed.

-Yes.

Well, well, well. This is called playing the fish, isn't it?

-You've got to tire it so that you don't...

-It's only a small one.

A jack fish.

Yes. Because... What would be the biggest one you could expect to get?

-Well, we've had them 20lbs.

-What's this one going to be?

-About four or five pounds?

-This one is about four pounds.

Maybe four or five.

What a handsome-looking thing.

-But they're evil, aren't they, in fact?

-They can be, yes.

You put your hands anywhere near their mouth, they could do a lot...

Ah, he's possibly six.

-A little bit bigger than I thought he was, actually.

-Well, well, well.

-Grab a good hold...

-Is there a size limit that you can...?

Yeah, there is, yeah. 21 inches long.

-Nose to the tip of the tail.

-Yes.

-So, he's well over the...

-Oh, yes.

-..well over the limit for taking.

Great.

Thanks to Colin and Malcolm's skill,

we've got the lunch and the right size, too.

What a fine morning it's been.

The excitement and the fresh air have given me quite an appetite.

I think it's time for a spot of breakfast and

a glass of cider or two before I get back to the hot kitchen to cook.

-Are you both married, by the way?

-Yes. Yes.

Do you get into trouble with the wives?

No, I think we're both fortunate.

-Glad to have us out the way sometimes.

-Yes!

-Colin and I get out regularly in the week.

-Why?

I mean, there's this big secret that you're keeping from me

about how you can spend so much time fishing.

I take it you're just millionaires?

LAUGHTER

-No...

-It's the joke of the century, that.

-Poor as a church mouse!

-Yeah.

We ignore as practical...

We're just enthusiastic about our hobby.

-Other things take a back seat.

-It's not a hobby, it's a passion

-with you, then?

-It is.

-Very much a passion, yeah. It has to be.

We can't resist a nice day.

What is your dream?

You must have lots of sort of ambition in this

for the biggest pike, the biggest tench,

but it's not necessarily the biggest.

-You're not hunting the biggest, are you?

-No.

What is it that you dream of doing?

-It's the company, it's the environment.

-You're with nature.

You're competing your wits against nature.

I'm... They can... We've been fortunate today.

-I don't think you've...

-Days can be when you won't catch fish.

-They don't want to feed, they won't feed.

-I think you're being modest.

I don't think you've been fortunate today.

I think you've been watching the river very carefully, watching the migration,

if that's what roach do, the migration of the shoals.

You're using years and years of country lore and understanding.

-Aren't you?

-But even that side of it alone, they could still...

-They could still fox you?

-Oh, yes. They could still fox you.

I think that, you know, you've relived some of my most

important and imagined boyhood moments.

I told you earlier that I spent months and years

trying to catch a pike when I was 12, 14, 15 and so on, in this area

and I never did.

And you've brought back for me all the wonderful memories

that are associated with fishing,

farmhouse Cheddar cheese and cider and stuff.

For my part, at least, I'd like to say to you both,

thanks very much for a really wonderful day. It has been magical.

-Good.

-We've enjoyed it.

It seems a terrible thing to do to your family but I always

wanted my mother-in-law on one of my programmes

and it's taken me 25 years to catch her, actually.

When I was a small boy,

I went to Bishops Lydeard to try and catch a pike. I didn't.

It's taken all of this time to catch this beautiful fish,

which, in the Loire Valley, in France,

is esteemed as a gastronomic delight. A beautiful pike.

Brochet de quenelles. Or pike steamed with paprika sauce.

Things like that.

What do we do with it? Practically nothing.

Although my fine fishermen friends eat it all the time.

I'm going to show you how to cook this magnificent beast.

And one of the first things you have to do is cut him.

It's already been gutted.

We're going to take a superb fillet off here.

Wind the knife, hopefully, up the bone.

I'm sorry.

I have just done that completely the wrong way round.

You must always start filleting a fish from its head

and run with the flow of the fish.

This is, although it's on film, is actually a live programme.

We do borrow kitchens, we do come in, we don't take things

out of the oven and say this is already cooked.

We do it properly.

And in the heat and in the passion of the moment,

I really made a rick. I'm sorry.

But I'll do it properly from here on in.

And before I do that, I'm going to have a little slurp

because I'm a bit nervous today.

I'm hot, tired, you know. Try and do it right and you make mistakes.

Please excuse me.

Anyway, all that said, I've now got the fillet we're looking for. OK.

A perfect fillet cut from the flow of the fish.

TELEPHONE RINGS

And the telephone's ringing

and that's because we're in a real restaurant

where people are booking tables to come in tonight.

Can't help that at all.

The other ingredients that I'm going to use

are going to be red peppers, onions,

garlic, fennel, fresh parsley.

My veloute, which is a kind of a roux, really.

It's sort of butter, flour, and then thickened with a little water.

I'm going to use that to thicken my sauce,

which is going to be made from my fish stock here,

which you could have prepared by cutting off the head of the

pike earlier, poaching it in water, and, then, my red pepper sauce,

which is peppers poached in a little fish stock and liquidised.

I've had to do those in advance to make this a sensible lesson.

I'm going to finish off the source with some double cream,

which you all know what looks like.

So you don't need to come down here.

And supreme egg yolk at the end. OK.

So, now, if you'll excuse me,

I'm going to go over to the stove and actually start

the cooking process.

And I do want you to forgive me for doing the unforgivable,

which is cutting the fish the wrong way round.

So, there we are, I'm back at the piano,

which is what we gastronauts call a cooker,

and I'm sorry for the cock-up earlier

but now you get down to the serious business of turning a pike,

a fish which some people just throw to their cats,

or even throw back into the river, or generally despise,

into a gastronomic delight.

If you come back to the stove, or the piano,

I'll show you what we're doing.

As with all fish, if you're poaching them, the liquid must be still.

This is cooking. It's not bubbling away.

If the liquid is bubbling, it'll destroy the flesh of the fish,

but it's been on for a little while, stick your finger in,

it's firm, it's cooked. It's OK.

So, we can go over to the sauce now,

which is the most important thing.

Our little red pepper sauce.

Add in sort of a teaspoonful, you've got to come

really close here because he gets in, our director,

"the" director, always makes us do it again if people aren't seeing

what's happening. So, our veloute going in is thickening that sauce.

You'll noticed throughout the programmes to come

and ones you have seen already that sometimes we use veloutes.

Sometimes we'll use egg yolks to thicken sauces.

Today, we're going to use the veloute and enrich it with the egg yolk.

Then a little cream.

Again, the gas is low.

No real bubbling must take place here,

otherwise it's going to separate.

Stir it round. OK.

We can let that reduce a little.

If only one of my assistants - they've all gone away - can find me my...

If you heard any noises there,

it's just the cameramen tripping over their equipment.

It's a very hot, tight kitchen.

And it is a working situation.

We're going to take out our little fillet here.

Slip it into this elegant white plate.

You know, I always insist on white things

because fish is the star.

The plate is the extra. You'll hear me say that many times.

Taste the sauce.

Coming quite good.

Actually, it is quite nice but it needs to be reduced a little more.

A little grind of pepper, for seasoning purposes.

And, now, I've got to turn it right down

because we are going to add the egg yolk,

not for the thickening purpose but for flavouring this particular dish.

And that mustn't be bubbling away, otherwise you'll get

kind of scrambled eggs.

OK. So one egg yolk in, plop.

Come on in.

And then whisk like mad on a low heat.

Don't give it chance to congeal into lumps. You don't want scrambled egg.

You want a smooth sauce here. Which, I'm pleased to say, we've achieved.

We'll, what the French would call nappe, which is a lovely word,

we're going to call it "coat". Coat the fish like that.

And you'll see the importance of the white plate here

because that beautiful light pink, salmon pink, sauce...

..covered with a little bit of parsley...

And, there, my freshwater gastronauts,

you have what the French call brochet a la canotierre,

which means the pike cooked by the wife of the pike fisherman.

Isn't that pretty? And what a wonderful way to celebrate spring.

What a wonderful way to celebrate freshwater fish.

You could do this with perch. You could do it with trout.

You could do it with carp. You could do it with pike.

Do it with anything.

But there's only one thing to do.

One little mouthful.

For those of you who might be fishermen,

catch a pike and throw it back,

or feed it to your cat or say it's inedible

because it's full of bones and tastes earthy,

I have to tell you, you are quite wrong.

This fish is as fine, almost as fine, as a bass.

And that is really saying something.

It's a beautiful, firm-fleshed fish with this delicate sauce,

which I have prepared, and I almost caught the fish myself, anyway.

I can tell you, you can have a really fine gastronomic delight.

SOUNDTRACK MUSIC DROWNS OUT SPEECH

Yeah, OK, we take the point. Floyd can't cast for toffees.

Still, most people can't afford to eat salmon,

never mind fish for it, but lucky me, here on the River Exe, I've got

it all, and Derek Bowdler, unlike my producer, is a courteous man

who explains everything about this sport with total patience.

..perhaps years trying to catch a salmon,

and they lose it in about a minute.

Yesterday we were pike fishing and we actually caught pike

and today we've got a salmon. This is unbelievable.

As he comes back towards us, wind. Keep a bend in the rod and wind.

-My, my, this is just too exciting.

-He's dropping back.

Now, so that we don't have any problems with this, I want to

-try and get this as quickly as possible.

-Right, OK.

He wants to run.

You keep a good bend in the rod, keep the rod tip up.

-He's off again. Away he goes.

-He's like a train.

He's like an express train. Look at that.

You'll have to move up a little bit, cameraman. Quickly.

Keep the rod bent, keep the rod bent, that's right.

Wind. Wind... Hello. The clutch has slipped a little bit.

Right, that's it. There we go.

We're in trouble here now.

-Could I just take it just for a sec?

-Yes.

There we are. I think we'll get him back.

Just to get him under control again.

-He's a bugger, isn't he?

-He's a fighter. He's gone!

-Damn!

-Aw!

We did our best.

Well, I'll be damned.

Isn't that a shame?

-He's broken that. He's broken the lot.

-Good God.

-That was a big fish, too.

-Yes, it was.

-OK, let's have a bash at it, then.

-Right.

Cos this... You know, I know a lot about salmon from the eating

point of view but fishing and catching them is, you know,

where I'm entirely in your hands.

I haven't even ever put waders on in my life before, you know.

Right, so we must be careful as we wade.

Actually, I think we should point out that wading can be very dangerous.

-Yes. A quick slip and you've...

-A quick slip.

..and you've had it, haven't you?

Is this really the...? Is salmon fishing really, you know,

for the privileged few or is that a myth these days?

I think that's a myth these days.

I think a few years ago, yes, it was.

But today there is salmon fishing available almost right

through the Exe.

The Southwest Water Authority, they've got a stretch of

fishing down below.

It agonises me, the fact that

you don't hit the trees on the other side.

The essential part is to put that right across in front of his nose.

Yes. The splash of it won't drive the fish away?

No, it doesn't seem to disturb them at all.

I think if we get into a small pool, you must separate wading and

fishing because wading and fishing is two completely different

things and if you disturb the water too much then you're going to

-drive your fish.

-Yes.

I think that is one thing you've got to be very careful with.

I've had a few casts. Would you like to have a go?

Well, I'd rather have a go at avoiding those trees, to be

honest with you, because I think

the equipment's a bit expensive to lose, isn't it?

-Right, we'll try down here a little bit.

-OK.

Eek.

-Can you feel it getting deeper?

-Yes, I can.

I should just keep out slightly

because it does shove away quite deep.

Oops. That wasn't very good.

Once I'd lost that salmon - and whatever he thought, Derek

didn't tell me, though I heard him mutter something about

a turnip top, I imagine some kind of fishing expression -

we all knew we'd lost the golden opportunity for the day.

We didn't get another bite and I, like so many other fishermen

before me, had to resort to the fishmonger to complete the day's

schedule, and a cognac here in Dartmouth, purely for

medicinal reasons, of course, after being up to my neck in the Exe,

calms the nerves that are still tingling from the thrill of

that salmon going like a train away.

Great stuff. Loving your work, Keith.

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

the tastiest recipes from the Saturday Kitchen archives.

Still to come on today's show, Daniel Clifford and Tom Kitchin

attempt to move up the board in the Omelette Challenge,

Fernando Stovall serves up a Mexican lasagne -

fried tortillas, shredded chicken, chilli, cheese and tomato sauce

are assembled in layers to create a delicious, indulgent dish -

and Julia Stiles faces her food heaven or her food hell.

Did she get her food heaven,

gravlax with deep-fried egg and avocado salad,

or her food hell, stewed octopus with herb tabbouleh?

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

Right, next it's Stuart Gillies,

who is here to show us how to nail quail.

JAMES: Stuart Gillies. Good to have you back on the show, boss.

-Thanks, James.

-And armed with two quail.

-How are you, mate?

-I'm very well. So this dish is...

-Quail.

..more or less, apart from the potatoes, cooked in real-time.

-And from Lancashire.

-Lancashire quail.