0:00:02 > 0:00:04Good morning. There's a seriously tasty menu
0:00:04 > 0:00:05lined up for you on today's show,
0:00:05 > 0:00:08so there's only one thing for you to do - sit back and enjoy another
0:00:08 > 0:00:10serving of Saturday Kitchen Best Bites.
0:00:30 > 0:00:32Welcome to the show.
0:00:32 > 0:00:35Now, we have talented chefs serving up top class food and
0:00:35 > 0:00:38celebrity guests galore. Trust me, you won't want to miss any of it.
0:00:38 > 0:00:40Coming up on today's show,
0:00:40 > 0:00:44James Martin serves a chocolate fudge brownie sundae for Ruby Wax,
0:00:44 > 0:00:47Martin Blunos is here, celebrating British pork.
0:00:47 > 0:00:50He pan-fries slices of pork fillet, sautes leftover potatoes
0:00:50 > 0:00:54with bacon and cheese and serves with a dry tartare sauce.
0:00:54 > 0:00:58Jason Atherton shows us a delicious dish, using Barbary duck.
0:00:58 > 0:01:01He cooks up confit duck leg and pan-fried duck breast with
0:01:01 > 0:01:04a tangy cherry sauce and a chocolate ganache.
0:01:04 > 0:01:06Battling it out for omelette challenge glory
0:01:06 > 0:01:10we have the laudable Lawrence Keogh and the awesome Angela Hartnett.
0:01:10 > 0:01:13And with Lawrence on a time of just under 18 seconds going into
0:01:13 > 0:01:17this, it should be a quick one. And then, it's over to Atul Kochhar,
0:01:17 > 0:01:21who is serving up a pie that originated in a sports club.
0:01:21 > 0:01:24He makes a pie filling of chicken, carrots, onions, spices,
0:01:24 > 0:01:28cooked in coconut milk, and then he tops with a puff pastry lid,
0:01:28 > 0:01:31sprinkled with coriander, cumin and black sesame seeds.
0:01:31 > 0:01:34And finally, comedian Katy Brand faces her food heaven or food hell.
0:01:34 > 0:01:37Did she get her food heaven, coriander fish curry with
0:01:37 > 0:01:41coriander flatbreads, or her food hell, grilled pork chop with
0:01:41 > 0:01:44crisp black pudding, cider sauce and greens?
0:01:44 > 0:01:46You can find out what she got at the end of the show.
0:01:46 > 0:01:49But first, it's over to a chef who runs the only two-star
0:01:49 > 0:01:50restaurant in Scotland.
0:01:50 > 0:01:54It's the amazing Andrew Fairlie and he's here to show us how to
0:01:54 > 0:01:56home-smoke lobster.
0:01:56 > 0:01:58Good to have you on the show, Andrew. First time on the show.
0:01:58 > 0:02:01- And straight into it, two dishes.- Yes.
0:02:01 > 0:02:06- With a homage for two people, Michel and...- Michel and Michel.
0:02:06 > 0:02:10Michel Guerard, where I did my scholarship, and Michel Roux,
0:02:10 > 0:02:13- who sent me there.- Right, so we're going to do lobster.
0:02:13 > 0:02:14Run through the sauce for this.
0:02:14 > 0:02:17We've got some cream, butter, herbs, tarragon...
0:02:17 > 0:02:19We've got some lime juice, some cream,
0:02:19 > 0:02:22and if you can just crack on with a basic lime and butter sauce.
0:02:22 > 0:02:24I'll explain how we're doing that while I'm doing it,
0:02:24 > 0:02:26but this is for the smoked lobster dish.
0:02:26 > 0:02:29This is for the smoked lobster, yeah.
0:02:29 > 0:02:32- But your other one, which we've got...- Is mango sauce.
0:02:32 > 0:02:34So we've got some Alphonso mangoes there,
0:02:34 > 0:02:37which we're going to blitz in here. Again, we're going to add some lime
0:02:37 > 0:02:39juice to that with some sherry vinegar.
0:02:39 > 0:02:42A little bit of hot water, just to get the mangoes going.
0:02:42 > 0:02:44And then we're going to pour in some light olive oil, a little bit
0:02:44 > 0:02:47of seasoning, and that's what we're going to season the salad with.
0:02:47 > 0:02:49And that's that one. OK.
0:02:49 > 0:02:52- So this is the smoking the lobster business.- Yeah.
0:02:52 > 0:02:58So first thing I'm going to do is to get these shells in to smoke.
0:02:58 > 0:03:01- Yeah.- So it's just actually the shell we smoke for this.
0:03:01 > 0:03:03We don't actually smoke the meat.
0:03:03 > 0:03:06And this comes from the restaurant. Did he actually smoke it...?
0:03:06 > 0:03:10- You're doing it in shavings of whisky barrels, but...?- Yeah.
0:03:10 > 0:03:12Michel Guerard used to do it...
0:03:12 > 0:03:16We had a chimney where he used to burn old vines and fruit wood
0:03:16 > 0:03:17and things like that.
0:03:17 > 0:03:21- Yeah.- And then he used to grill meat and fish over that.
0:03:21 > 0:03:25And it gave it this kind of really beautiful smoky flavour.
0:03:25 > 0:03:27So at the restaurant, what we started to do...
0:03:27 > 0:03:31Well, actually, we'd been playing around with it for a while now,
0:03:31 > 0:03:33and because we don't have an old-fashioned chimney,
0:03:33 > 0:03:36we just started to cold smoke it in the restaurant,
0:03:36 > 0:03:38so we're going to hot smoke it today.
0:03:38 > 0:03:40But normally in the restaurant,
0:03:40 > 0:03:43- we would cold smoke it and it would take about six hours to do.- Right.
0:03:43 > 0:03:46Now most people looking at that meat would look at the green and just...
0:03:46 > 0:03:49- But that's fine. - It's the best part of the lobster.
0:03:49 > 0:03:51- Yeah.- Tastes absolutely fantastic.
0:03:51 > 0:03:54I'm just going to wipe my hands here.
0:03:54 > 0:04:01There you go. Right. Smokey. This is the shavings of the whisky barrels.
0:04:01 > 0:04:05Yeah, so you can actually smell the kind of sweetness of the whisky.
0:04:05 > 0:04:07Once we've finished with the barrels, we have
0:04:07 > 0:04:10a deal with one of the distilleries where we get the shavings from it.
0:04:10 > 0:04:13So this is actually hot smoking the shells now.
0:04:13 > 0:04:15- There's a sink at the back to wash your hands.- Yeah.- There
0:04:15 > 0:04:18you go. Right, I've made my sauce, which is basically, that's it.
0:04:18 > 0:04:20You've got the lime, little bit of cream,
0:04:20 > 0:04:22and the butter's been whisked to it.
0:04:22 > 0:04:24Just literally whisk it off the heat.
0:04:24 > 0:04:26That's fine. If you just leave that there just now.
0:04:26 > 0:04:29And then you want me to prep the salad. I'll do that salad.
0:04:29 > 0:04:31Meanwhile, you're going to do the rest of it.
0:04:31 > 0:04:34Yeah, again, I think people are put off by lobster because they
0:04:34 > 0:04:38think it's fiddly and it's difficult to eat.
0:04:38 > 0:04:41But the dishes that we're going to do today,
0:04:41 > 0:04:43it's completely out of the shell.
0:04:43 > 0:04:47And again, to get the cartilage out of the claw meat,
0:04:47 > 0:04:50basically just pull the smaller claw and it just takes the cartilage out.
0:04:50 > 0:04:56- Clean.- Now, you were 20 when you entered the competition.- Yeah.
0:04:56 > 0:05:00It's literally just happened, the 28th year, we're both judging it.
0:05:00 > 0:05:03It is actually probably the most nervous competition and the
0:05:03 > 0:05:05toughest competition for chefs.
0:05:05 > 0:05:07It is, absolutely.
0:05:07 > 0:05:10I've been judging it for a couple of years now and I really feel
0:05:10 > 0:05:11for the guys.
0:05:11 > 0:05:14You saw it this year, it's a terrifying experience to go through.
0:05:14 > 0:05:15They're all great.
0:05:15 > 0:05:18I think it's the two of these that are looking at you. The two Rouxs.
0:05:18 > 0:05:22He was the youngest ever to win the competition.
0:05:22 > 0:05:28- He was not quite in his nappy any more, but...- I needed one that day!
0:05:28 > 0:05:33But I'm still extremely proud of you for where you've come from,
0:05:33 > 0:05:36what you've learned, and where you are today.
0:05:36 > 0:05:38- Well done.- It's a thing that you talk about quite a lot.
0:05:38 > 0:05:42Because it is like a who's who, really, of chefs.
0:05:42 > 0:05:44This competition.
0:05:44 > 0:05:48Yeah, I mean the winners, there's some great, great cooks out there.
0:05:48 > 0:05:52And as I say, we spent three days in Germany just a couple of weeks ago.
0:05:52 > 0:05:55We have a thing for those that win the scholarship.
0:05:55 > 0:05:57We have a kind of Roux scholars club.
0:05:57 > 0:05:59Every couple of years,
0:05:59 > 0:06:03Michel takes us away to exotic locations like Gleneagles and Dubai
0:06:03 > 0:06:08and Italy, so we're just back just a few days ago from Germany,
0:06:08 > 0:06:09a kind of study trip.
0:06:09 > 0:06:12Study trip! I've heard it was like a stag do!
0:06:12 > 0:06:15- It was.- It was like a stag do, I've just heard!
0:06:15 > 0:06:18- Yeah, we went to see...- Your wife told me it was like a stag do!
0:06:18 > 0:06:21Six o'clock in the morning, you were rolling in!
0:06:21 > 0:06:24No, no. That was when we were closing the bar!
0:06:24 > 0:06:27No, during the day, the chicken farm, the brewery,
0:06:27 > 0:06:30tasting wine, and so on and so forth.
0:06:30 > 0:06:34Anyway, he's cooking, I think. Andrew is cooking.
0:06:34 > 0:06:38So, what have we got here? We've prepped our lobster.
0:06:38 > 0:06:40Now, the chippings there - you can buy these chippings from
0:06:40 > 0:06:43garden centres nowadays.
0:06:43 > 0:06:45Yeah, you can.
0:06:45 > 0:06:48Look at this! They just look fantastic!
0:06:48 > 0:06:50Yeah, the smell really is great.
0:06:50 > 0:06:56So what I'm going to do now is take one of these halves out.
0:06:56 > 0:06:58So you can see that's quite heavy smoking,
0:06:58 > 0:07:02so what we don't want to do is... I'll just put that there.
0:07:02 > 0:07:06We really don't want to smoke the meat too much because it's
0:07:06 > 0:07:08such a delicate meat.
0:07:08 > 0:07:12- Probably move that over there. - Yeah, great, thanks.
0:07:12 > 0:07:15So we're just going to put a little of the lime sauce in the
0:07:15 > 0:07:18bottom there.
0:07:18 > 0:07:23Now I'm just going to slice the lobster meat back into the shell.
0:07:23 > 0:07:27While you do that, I'll just explain what our salad is.
0:07:27 > 0:07:29We've got some avocado here, some mango, which I've just diced.
0:07:29 > 0:07:31In the blender there we've got some mango.
0:07:31 > 0:07:35And you're going to add a little bit of lime to this?
0:07:35 > 0:07:40- Yeah. Some... No. Ah, to the sauce?- Yeah.
0:07:40 > 0:07:44Yes. A bit of sherry vinegar, a bit of lime, and some light olive oil.
0:07:44 > 0:07:46OK. A touch of water or not?
0:07:46 > 0:07:49Yeah, you will need some water, just to get the mango going.
0:07:49 > 0:07:50Yeah. OK.
0:07:50 > 0:07:53And then we might add a little more water at the end, just to..
0:07:53 > 0:07:57And then you add some olive oil to that. So I'll keep that blending.
0:08:03 > 0:08:06- So those go back on the shell. - Goes back in the shell.
0:08:06 > 0:08:10Just going to put a little bit of water in the bottom there.
0:08:10 > 0:08:12Just to create a bit of steam.
0:08:12 > 0:08:15So tell us about the Gleneagles Hotel cos everybody knows
0:08:15 > 0:08:17about it for obviously the golf.
0:08:17 > 0:08:20But the ethos of your restaurant. It's still very classically French.
0:08:20 > 0:08:25It is, yeah. I mean, all my training was done, most of it in France.
0:08:25 > 0:08:27I did a classical four-year apprenticeship where we
0:08:27 > 0:08:30cooked really from the Escoffier repertoire, so it was very,
0:08:30 > 0:08:32very classical.
0:08:32 > 0:08:35The food's moved on, it's evolved.
0:08:35 > 0:08:39You know, these sauces, Michel did this sauce 30 years ago.
0:08:39 > 0:08:41It's still very relevant today.
0:08:42 > 0:08:46You know, I'm not sure how long a dried carrot foam is going to
0:08:46 > 0:08:49be around for but the mango sauce and the smoked lobster...
0:08:49 > 0:08:52I'll leave you to finish it off. There you go.
0:08:52 > 0:08:54A bit of basil gone in there.
0:08:54 > 0:08:58- Basil, mango, vinegar, lime juice is in there?- Lime juice is in there.
0:08:58 > 0:09:01You might want a little bit more in there.
0:09:01 > 0:09:05We've got some herbs in there. Right.
0:09:05 > 0:09:08So we're just adding olive oil there, just to emulsify the sauce.
0:09:08 > 0:09:11Yeah.
0:09:11 > 0:09:13Herbs going in there. Last minute.
0:09:20 > 0:09:23- You want to pass that as well? - Yeah, if you can pass it, please.
0:09:23 > 0:09:26Let me just taste this quickly, James.
0:09:26 > 0:09:28Just for...
0:09:28 > 0:09:30I'll use a sieve. Here we go.
0:09:30 > 0:09:34So as well as that and everything else, you're doing a book as well.
0:09:34 > 0:09:35Yeah, we're in the process of...
0:09:35 > 0:09:38It's the tenth anniversary of our restaurant next year,
0:09:38 > 0:09:42so we're in the process of putting a book together for that.
0:09:42 > 0:09:45- Which as you know is very time-consuming.- It is a bit.
0:09:45 > 0:09:48I'll leave you to put the lobster on the plate there.
0:09:48 > 0:09:51And I'll be ready with this one in a second.
0:09:51 > 0:09:56- Just pass that.- Very smooth. Look at the texture. Beautiful texture.
0:09:56 > 0:09:59It should be, it's your recipe!
0:09:59 > 0:10:03- I've adapted it slightly. - Well, that's your line, anyway.
0:10:08 > 0:10:14- There you go.- OK, so I'm going to take this lobster out of there.
0:10:14 > 0:10:19So you can smell the smoke has just infused into the meat there.
0:10:23 > 0:10:26Now, what I'm going to do is just take some of the smoking
0:10:26 > 0:10:32liquid that's left in the pan, just thin that sauce down a little bit.
0:10:32 > 0:10:34Yeah.
0:10:34 > 0:10:41And I'm just going to put a little bit over the lobster meat.
0:10:41 > 0:10:44So the meat there is just warm, it's not overcooked.
0:10:44 > 0:10:47Can actually smell the smokiness from it as well.
0:10:47 > 0:10:50So that's that one. I'll leave you to finish that one.
0:10:50 > 0:10:55And then for the lobster salad, so we've got the avocado,
0:10:55 > 0:10:56the mango, the mixed salad.
0:10:56 > 0:11:00- Yeah.- A little bit of the mango dressing in there.
0:11:00 > 0:11:02Beautiful summer salad.
0:11:02 > 0:11:06- Just going to take the lobster right on the top.- Is he doing it right?
0:11:06 > 0:11:07Perfectly right.
0:11:07 > 0:11:10Better than I used to show him.
0:11:10 > 0:11:11There you go.
0:11:11 > 0:11:14And I'm just going to finish that with the claw on the top.
0:11:14 > 0:11:18- Dressing.- And then just... - The smells from this are just...
0:11:18 > 0:11:24A little dribble of the mango sauce around the outside.
0:11:24 > 0:11:27There you have it. So remind us what that was again, Andrew.
0:11:27 > 0:11:30So there we've got the warm smoked lobster,
0:11:30 > 0:11:32with the warm lime butter and herb sauce.
0:11:32 > 0:11:36And here, we've got the mango salad with the basil dressing.
0:11:36 > 0:11:38The lobster salad with the mango and basil dressing.
0:11:38 > 0:11:41I told you at the top of the show you were in for a treat. Check that out.
0:11:47 > 0:11:51There you go. You get to dive in to this. Who would like first...?
0:11:52 > 0:11:54- Right, dive in.- Oh, my word!
0:11:54 > 0:11:56Taste that!
0:11:56 > 0:11:58- Dive into that. - Which one?- Whichever.
0:11:58 > 0:12:01Taste any of them. Taste the warm one first. There you go.
0:12:01 > 0:12:03Go for the smoked one first.
0:12:03 > 0:12:06But like you said, that's just a classic from the restaurant
0:12:06 > 0:12:09where you trained, when you won.
0:12:09 > 0:12:14We've still got on the menu after 28 years, that lobster, lightly smoked.
0:12:14 > 0:12:16I was there only last year.
0:12:16 > 0:12:18Good dishes, good recipes, last forever.
0:12:18 > 0:12:21It's like Troisgros with the escalope of salmon with
0:12:21 > 0:12:24sorrel and all that sort of stuff. Should never be taken off.
0:12:24 > 0:12:27When we talk about Andrew's cooking and said classic.
0:12:27 > 0:12:30Of course, it's classic French, but it's modern classic.
0:12:30 > 0:12:33His evolution over the last 20 years has been fantastic.
0:12:33 > 0:12:36- But still keeping what I call the heritage.- High praise indeed.
0:12:36 > 0:12:39- And you're not going to get any if you don't hurry up and eat it!- Yes.
0:12:44 > 0:12:47The perfect dish for a spot of indulgence on a hot summer's day.
0:12:47 > 0:12:49Thanks for that, Andrew. Coming up,
0:12:49 > 0:12:52James serves a chocolate fudge brownie sundae for Ruby Wax,
0:12:52 > 0:12:55but first, it's over to Rick Stein, who's in Corsica,
0:12:55 > 0:12:58finding out about the fantastic famous Figatelli sausage.
0:13:01 > 0:13:03'This is the centre of Bastia
0:13:03 > 0:13:06'and this is why it's called Bastia, a bastion.
0:13:06 > 0:13:08'And, whenever the town was threatened,
0:13:08 > 0:13:10'this is where the townspeople came for protection.
0:13:10 > 0:13:13'And it was where I met, quite by chance,
0:13:13 > 0:13:16'a party of schoolchildren on a history tour.
0:13:16 > 0:13:18'And, of course, I couldn't resist asking them
0:13:18 > 0:13:21'what their favourite Corsican dishes were.'
0:13:22 > 0:13:25Le meilleur plat de Corse, c'est un poulet et les figatelli.
0:13:25 > 0:13:26- Celine?- La coppa.
0:13:26 > 0:13:28Er, Jean-Jacques?
0:13:28 > 0:13:30HE REPLIES IN FRENCH
0:13:30 > 0:13:32Et Remy?
0:13:32 > 0:13:33Les canistrelli.
0:13:33 > 0:13:34C'est bon.
0:13:34 > 0:13:36Fantastic.
0:13:36 > 0:13:38Now, I wonder if you asked the same question
0:13:38 > 0:13:41of a group of English children,, British children,
0:13:41 > 0:13:43very difficult thing to ask,
0:13:43 > 0:13:45not trying to rub people's noses in it
0:13:45 > 0:13:48but all these kids know their dishes so well
0:13:48 > 0:13:51and they're all the sort of dishes that I would suspect they'd choose,
0:13:51 > 0:13:54not burgers and chips.
0:13:54 > 0:13:55Goodbye!
0:13:55 > 0:13:57Bye!
0:13:57 > 0:14:00'Most of the children said they really liked figatelli,
0:14:00 > 0:14:02'Corsican sausages.
0:14:02 > 0:14:04'And here, in the village of Murato -
0:14:04 > 0:14:06'famous for its charcuterie -
0:14:06 > 0:14:09'the best are made from the Corsican black pig.
0:14:09 > 0:14:11'Pascal Fleury farms his own
0:14:11 > 0:14:15'because he says farming your own pigs is the start, if you like,
0:14:15 > 0:14:19'of the whole business of making charcuterie to be proud of.
0:14:19 > 0:14:23'And this is it - the famous figatelli.'
0:14:23 > 0:14:27And it's made with all the bloody offal, notably the heart,
0:14:27 > 0:14:30liver, the kidneys, the cheek
0:14:30 > 0:14:35and all those bits that don't tend to turn up on the butcher's slab.
0:14:35 > 0:14:39But what makes them really special is they add salt, pepper, red wine
0:14:39 > 0:14:45and then, most importantly, they smoke them over chestnut wood.
0:14:45 > 0:14:47And you end up with, I think,
0:14:47 > 0:14:51the best-tasting product on the island myself, too.
0:14:51 > 0:14:53L'important, c'est de faire un produit...
0:14:53 > 0:14:56'He says that, for him, the importance of making figatelli
0:14:56 > 0:14:57'is feeding a passion.
0:14:57 > 0:15:00'But it's also about improving the product all the time
0:15:00 > 0:15:04'and making something that wins prizes on the island.
0:15:04 > 0:15:08'Here, charcuterie is as important as local politics.
0:15:08 > 0:15:10..de foot professionelle.
0:15:10 > 0:15:14Pascal is saying he's very happy to be making these charcuterie products
0:15:14 > 0:15:18because Corsican charcuterie is what Corsica is all about.
0:15:18 > 0:15:21But he said he started life as a professional footballer
0:15:21 > 0:15:23for Bastia, the football team in Bastia.
0:15:23 > 0:15:26But he wasn't strong enough to make the first team
0:15:26 > 0:15:31and he remembered that his aunt was a famous producer of charcuterie
0:15:31 > 0:15:34and he just copied and learned what she was doing
0:15:34 > 0:15:38and now, as it happens, he is possibly the best maker
0:15:38 > 0:15:40of charcuterie on the island.
0:15:43 > 0:15:46That evening, I went to the village of Sorio di Tenda,
0:15:46 > 0:15:49to a local festival where the figatelli
0:15:49 > 0:15:51were grilled over a wood fire.
0:15:51 > 0:15:54They've been cooked like this for centuries.
0:15:54 > 0:15:58But they didn't have pride of place. That went to this - pulenda.
0:15:58 > 0:16:02Chestnut flour heated up in water and stirred and stirred
0:16:02 > 0:16:07until it takes on the consistency of, well, fudge, I suppose.
0:16:09 > 0:16:11I have just been watching him, it is quite hard work.
0:16:11 > 0:16:14He has to do this for about half an hour.
0:16:14 > 0:16:18Not only, as you can see, is he stirring it, he is twizzling the...
0:16:18 > 0:16:20is it pollenday?
0:16:20 > 0:16:25- Pollendayo.- Pollendayo, that is the actual baton that he is using.
0:16:25 > 0:16:28I suppose it is like poor people's food -
0:16:28 > 0:16:32like the very similar-sounding polenta,
0:16:32 > 0:16:35it is a poor people's food to the Italians.
0:16:35 > 0:16:38But it is now more of a social thing.
0:16:38 > 0:16:40'When it is stirred enough,
0:16:40 > 0:16:44'it is celebrated rather like the piping in of the haggis.'
0:16:44 > 0:16:46CHEERING
0:16:48 > 0:16:51But to me, it is something...
0:16:51 > 0:16:53I wasn't in a tremendous rush to try it.
0:16:53 > 0:16:56I was fascinated to see that once it had cooled down,
0:16:56 > 0:17:01it was cut by a piece of string tied to this man's finger.
0:17:01 > 0:17:03Corsica moves in mysterious ways, I feel.
0:17:09 > 0:17:12THEY SING
0:17:18 > 0:17:20Mmm, interesting.
0:17:20 > 0:17:24I don't know whether I like it on its own. It tastes very chestnutty.
0:17:24 > 0:17:31But with a single sausage, it goes together very well, the smoky taste
0:17:31 > 0:17:35and the chestnut taste. It just reminds you of Corsican forests.
0:17:35 > 0:17:39SINGING CONTINUES
0:17:41 > 0:17:45'Well, I won't be cooking that back home in Padstow.
0:17:45 > 0:17:50'But I do feel very strongly about this, my interpretation of Corsica.'
0:17:53 > 0:17:55Of all the islands in the Mediterranean, Corsica
0:17:55 > 0:17:57is about forests and mountains.
0:17:57 > 0:17:59In the winter, it gets really cold,
0:17:59 > 0:18:02so this really reflects it, this dish.
0:18:02 > 0:18:04We have game in the form of wild boar.
0:18:04 > 0:18:08We have wild mushrooms, we have figatelli, of course.
0:18:08 > 0:18:10You can't get it in the UK for some reason,
0:18:10 > 0:18:14so I have had to use chorizo instead.
0:18:14 > 0:18:18The other thing about this dish is chestnuts, I will finish it off
0:18:18 > 0:18:21with a load of chestnuts just thrown in at the last minute.
0:18:21 > 0:18:23I suppose they would be
0:18:23 > 0:18:27the food symbol of the whole island of Corsica.
0:18:29 > 0:18:32I came up with the idea at that village, really,
0:18:32 > 0:18:36when they were celebrating all those particular foods of the area,
0:18:36 > 0:18:40and for me as a cook, I think that's really quite important,
0:18:40 > 0:18:43to sort of use the local ingredients, come up with a dish,
0:18:43 > 0:18:49and it sort of sets a picture of the dish, and the country, in my mind.
0:18:49 > 0:18:53Having marinated it in red wine for 24 hours, I drain it off,
0:18:53 > 0:18:56and then fry the wild boar to brown the meat.
0:18:58 > 0:19:02I'm just putting the pork in two batches, otherwise it'll boil
0:19:02 > 0:19:06in its own juice, rather than caramelise.
0:19:06 > 0:19:09Now, if I was still in Bastia, I would be putting in figatelli,
0:19:09 > 0:19:13but because I couldn't find it anywhere, I'm using chorizo.
0:19:13 > 0:19:17Corsicans watching this will be most indignant, I'm sure.
0:19:17 > 0:19:22Now for a spoonful of tomato puree, and flour to thicken the stew.
0:19:22 > 0:19:24That will help absorb some of the fat.
0:19:24 > 0:19:26This is the new-look me.
0:19:26 > 0:19:30No measured amounts of flour or anything, just bung it all in.
0:19:30 > 0:19:33Next, vermouth - it has a really herby flavour -
0:19:33 > 0:19:35and the residue of the red wine marinade.
0:19:39 > 0:19:41It's so important to really, really sear meat
0:19:41 > 0:19:43when you're making a stew.
0:19:43 > 0:19:46I mean, the Corsicans know that, they stew everything.
0:19:46 > 0:19:49I was reading somebody rather jokingly said, you know,
0:19:49 > 0:19:54they'd stew their grandmother, if you gave them half a chance.
0:19:54 > 0:19:56That was the sort of jokey implication of it.
0:19:56 > 0:19:59But it's really lovely and velvety now,
0:19:59 > 0:20:02and I know it's going to end up tasting - and the colour is so good
0:20:02 > 0:20:04when you really caramelise the meat.
0:20:06 > 0:20:10I put in some dried porcini mushrooms for a woodland flavour,
0:20:10 > 0:20:13and some home-made beef stock.
0:20:13 > 0:20:14I season this well.
0:20:14 > 0:20:18It's a rich dish. Comforting, autumnal food, I say,
0:20:18 > 0:20:22perfect for when the wind is whistling through the Mackie
0:20:22 > 0:20:24in the back end of October.
0:20:24 > 0:20:29I cover now, and gently simmer for an hour to an hour-and-a-half.
0:20:29 > 0:20:32Then add some fresh ordinary mushrooms and chanterelles,
0:20:32 > 0:20:36and then put in the essence of Corsica - chestnuts.
0:20:36 > 0:20:39These come from a tin, and I am very pleased they did too,
0:20:39 > 0:20:42because it would take longer to peel the blooming things
0:20:42 > 0:20:44than cook this entire dish!
0:20:44 > 0:20:48Add chopped parsley, cook for a further ten minutes, and serve,
0:20:48 > 0:20:51with a good chunky pasta like penne.
0:20:51 > 0:20:54After all, Corsica has many strong links with Italy.
0:20:55 > 0:20:56Bon appetit.
0:21:03 > 0:21:05How delicious did that stew look?
0:21:05 > 0:21:08Now wild boar is delicious, much easier to get hold of this day,
0:21:08 > 0:21:11as is chestnut flour, and Rick came across that in Corsica.
0:21:11 > 0:21:13You can use it in quite a few recipes.
0:21:13 > 0:21:17I'm going to show you and Ruby a simple recipe. Chocolate brownie.
0:21:17 > 0:21:18A double chocolate fudge brownie,
0:21:18 > 0:21:20with banana ice cream and toffee sauce.
0:21:20 > 0:21:21Now there's food.
0:21:21 > 0:21:23There, that's what it is.
0:21:23 > 0:21:25So we are going to do - I'll explain what we have here.
0:21:25 > 0:21:28We've got butter, eggs, some of this fudge.
0:21:28 > 0:21:30We've got baking powder, chestnut flour,
0:21:30 > 0:21:33and a little bit of the cocoa powder.
0:21:33 > 0:21:36So first thing I'm going to do is throw our sugar in there,
0:21:36 > 0:21:39with our eggs, and start whisking this up.
0:21:39 > 0:21:40And then in the pan there,
0:21:40 > 0:21:46I've got some dark chocolate, of course, and some full-fat butter.
0:21:46 > 0:21:48Butter! Thank God! THEY CHEER
0:21:48 > 0:21:51This is only half of it for this recipe! There you go.
0:21:51 > 0:21:53So give that a quick mix. There you go. Straight on there.
0:21:53 > 0:21:55And we'll whisk this up. So where have you been?
0:21:55 > 0:21:58You...
0:21:58 > 0:22:01Because we saw you on your TV programmes and bits and pieces.
0:22:01 > 0:22:03Where did you go for five years?
0:22:03 > 0:22:06Well, funnily enough, I went back to school.
0:22:06 > 0:22:10I go to Oxford now to study brains, and now you're cooking them!
0:22:10 > 0:22:13You ARE seriously studying at Oxford, aren't you?
0:22:13 > 0:22:15Uh-huh. But then...
0:22:15 > 0:22:17Well, I wanted to write a comedy show
0:22:17 > 0:22:18that was really kind of dark too,
0:22:18 > 0:22:20so was like a rollercoaster ride.
0:22:20 > 0:22:23So I finally came up with a show called Losing It,
0:22:23 > 0:22:26which is at the Menier CHOCOLATE Factory...
0:22:26 > 0:22:27Chocolate factory, yeah!
0:22:27 > 0:22:30..until the 19th. And it is very...
0:22:30 > 0:22:32It's about how the fact that we do not have
0:22:32 > 0:22:34an instruction manual, as human beings.
0:22:34 > 0:22:36You know, we don't know how to live our lives.
0:22:36 > 0:22:40I mean, I say, even my domestic appliances have one, you know.
0:22:40 > 0:22:43My washing machine says, "Put in white powder."
0:22:43 > 0:22:45If I did that, I'd end up in rehab!
0:22:45 > 0:22:48So, you know, I'm an adult, and yet I dress like I'm 14.
0:22:48 > 0:22:50I borrowed my daughter's thong. I can't find it.
0:22:50 > 0:22:52You know, all the stuff that we never discuss.
0:22:52 > 0:22:55We never compare notes. We're just winging it here.
0:22:55 > 0:22:58And then, at the end of the show, it goes into, you know,
0:22:58 > 0:23:00one in four people have a mental illness.
0:23:00 > 0:23:02I AM that one in four.
0:23:02 > 0:23:03And some of us...
0:23:03 > 0:23:06it's on a spectrum, really just dive off the deep end.
0:23:06 > 0:23:09So it gets dark, it gets light, it's funny.
0:23:09 > 0:23:12We've been touring it for two years in mental institutions.
0:23:12 > 0:23:16And if you can make THEM laugh, and you can make anybody laugh!
0:23:16 > 0:23:18But it's incredibly popular,
0:23:18 > 0:23:20because you've sold out as soon as you opened.
0:23:20 > 0:23:24- You've increased it, what, another five weeks?- It's on till, yeah...
0:23:24 > 0:23:27And there's another woman, Judith Owen, who's a genius,
0:23:27 > 0:23:30but we didn't like cabaret, so she sings under me, like a film score.
0:23:30 > 0:23:33So nobody's done this before.
0:23:33 > 0:23:35So whatever we're doing hasn't been done before,
0:23:35 > 0:23:37which is what I was trying to do.
0:23:37 > 0:23:40It's not stand-up, it's, you know, it's a great story.
0:23:40 > 0:23:43- Sounds fantastic! Sounds fantastic!- Now, you can...
0:23:43 > 0:23:45Now I can whisk this up? There we go.
0:23:45 > 0:23:48Right, we've got sugar and the eggs in there. Just whisk this up.
0:23:48 > 0:23:51Very, very quickly, like that.
0:23:51 > 0:23:54And then all we need to do now
0:23:54 > 0:23:57is then grab our chocolate like that, throw that in.
0:23:57 > 0:24:02So that's the chocolate and butter. There you go.
0:24:02 > 0:24:03Throw all that lot in there,
0:24:03 > 0:24:06and then you've you got this selection here.
0:24:06 > 0:24:10- Cocoa powder, chestnut flour... - I like hazelnuts.
0:24:10 > 0:24:14- You can put hazelnuts in if you want.- OK.
0:24:14 > 0:24:17I'm keeping the theme going, so I've got fudge going in here.
0:24:17 > 0:24:20But you literally just pass this through a sieve.
0:24:20 > 0:24:23Now, with chestnut flour, you really do need to pass it through a sieve.
0:24:23 > 0:24:24And, actually, cocoa powder,
0:24:24 > 0:24:27because sometimes it has got little lumps in it.
0:24:27 > 0:24:30- A little bit of that. - You don't like lumps?- There we go.
0:24:30 > 0:24:33Give this a quick whisk. You can swap this over.
0:24:33 > 0:24:35We can use our whisk for this.
0:24:35 > 0:24:37Give that a quick mix.
0:24:37 > 0:24:42And it all starts to come together, and then we throw in fudge pieces.
0:24:42 > 0:24:45- Right.- Throw the whole lot in. Pop it into our tray.
0:24:45 > 0:24:48- But when we first saw you, of course...- You know what's so funny?
0:24:48 > 0:24:50I'm talking about Losing It, and he's cooking.
0:24:50 > 0:24:52You know, it's such a great combination.
0:24:52 > 0:24:55And yet, there's a soupcon of mental illness here too.
0:24:55 > 0:24:58- LAUGHTER - But when we first saw you...
0:24:58 > 0:25:00One in four, I think I see the one. But, OK.
0:25:00 > 0:25:02When we first saw you, it was Ruby Wax Meets...
0:25:02 > 0:25:04- Yes.- And I loved that programme!
0:25:04 > 0:25:06- Thank you. - Why didn't that continue?
0:25:06 > 0:25:10Because you can't get the access to celebrities that way you could
0:25:10 > 0:25:13when I was a child (!) You know, now there's...
0:25:13 > 0:25:16You know, they're surrounded by their PR, their security...
0:25:16 > 0:25:20They just hold up their films like it's a can of soup. Whereas...
0:25:20 > 0:25:23- You didn't allow people to promote, nothing?- They could a little,
0:25:23 > 0:25:25but they had to let me live with them for three days.
0:25:25 > 0:25:28But then, you know, I made them laugh, so, you know...
0:25:28 > 0:25:31I lived with Hugh Hefner for three days in the mansion.
0:25:31 > 0:25:34- I mean, you did some outrageous stuff on it.- I know.
0:25:34 > 0:25:37- You locked Fergie out of the house. - No, no, that was planned.
0:25:37 > 0:25:39But nobody could tell when I was faking it and when, you know,
0:25:39 > 0:25:42it was the real thing. So it was good. I've never had that much fun.
0:25:42 > 0:25:44I remember the Bette Midler one.
0:25:44 > 0:25:46Yeah, she didn't want to leave her...
0:25:46 > 0:25:47It was a ten-minute interview,
0:25:47 > 0:25:50she didn't want to leave her hotel room, and then,
0:25:50 > 0:25:53because I, you know, made her laugh, which was a big challenge,
0:25:53 > 0:25:55I got her into Harvey Nichols
0:25:55 > 0:25:57and had her singing down the escalator.
0:25:57 > 0:26:00LAUGHTER And eating fish in the fish department.
0:26:00 > 0:26:03But your way of doing it, it was kind of like, dare I say,
0:26:03 > 0:26:04Louis Theroux is now.
0:26:04 > 0:26:06Well, no, I was funny.
0:26:06 > 0:26:08LAUGHTER
0:26:08 > 0:26:11But you know what I mean? It was that way that you got...
0:26:11 > 0:26:14No, I mean, I know how to, you know, flirt a little bit and...
0:26:14 > 0:26:17so, you know, it wasn't investigative journalism.
0:26:17 > 0:26:19Really, it was a relationship.
0:26:19 > 0:26:21And it was fantastic, proving a huge success.
0:26:21 > 0:26:27Right, we've got your toffee sauce, which is butter, cream, and sugar.
0:26:27 > 0:26:28Yeah, why are you laughing at me?
0:26:28 > 0:26:30All the things that are fattening in your fridge,
0:26:30 > 0:26:32just chuck it all in here.
0:26:32 > 0:26:33None of that olive oil in this one.
0:26:33 > 0:26:35Just put it straight on my bottom, you know.
0:26:35 > 0:26:37Exactly, exactly. Pass the middleman.
0:26:37 > 0:26:41And then our ice cream. You're going to like this one. Frozen bananas.
0:26:41 > 0:26:44All you do is blend them with buttermilk, sugar, and vanilla,
0:26:44 > 0:26:46and the whole lot goes in.
0:26:46 > 0:26:48But before you did the Ruby Wax Meets...
0:26:48 > 0:26:49you were a writer?
0:26:49 > 0:26:53I wrote some of... I script-edited Ab Fab, yeah.
0:26:53 > 0:26:56- But what brought you to the UK in the first place?- I was...
0:26:56 > 0:26:58I wanted to be in the Royal Shakespeare Company,
0:26:58 > 0:27:01and so I went to drama school
0:27:01 > 0:27:04and I did tongue exercises for three years
0:27:04 > 0:27:06to get the English accent I have today.
0:27:06 > 0:27:09And then I got into the Royal Shakespeare Company,
0:27:09 > 0:27:12because Trevor Nunn really liked what I could do with my tongue.
0:27:12 > 0:27:14- This was all with Helen Mirren and...- No, Rickman.
0:27:14 > 0:27:19Alan Rickman and Richard Griffiths and Zoe Wanamaker, yeah.
0:27:19 > 0:27:21Helen's a little older, thanks.
0:27:21 > 0:27:24So why did you turn into acting, then?
0:27:24 > 0:27:26Because I thought I could be a great Shakespearean actor,
0:27:26 > 0:27:28and then Alan Rickman said,
0:27:28 > 0:27:31"I think you better go into comedy, quick."
0:27:31 > 0:27:33And he directed all of my shows
0:27:33 > 0:27:36and even this one, he handed me to Thea Sharrock,
0:27:36 > 0:27:39who is a brilliant director, and so the show is born.
0:27:39 > 0:27:42- But this is the best thing I've ever done.- Fantastic.
0:27:42 > 0:27:44- We look forward to it. - Can I talk about my forums?
0:27:44 > 0:27:46Go on. I'm just going to blend. You don't mind me blending while...
0:27:46 > 0:27:50I'll shout. OK, every... BLENDER WHIRS
0:27:50 > 0:27:51- Can you hear me?- I'll stop.
0:27:51 > 0:27:54OK, every Thursday, because the audience are so interested in,
0:27:54 > 0:27:56you know, so many people have problems,
0:27:56 > 0:27:57but we have no place to meet,
0:27:57 > 0:28:01we've started a forum every Thursday where, between two and four,
0:28:01 > 0:28:04and it's free, if you come in and you need help or you're a carer,
0:28:04 > 0:28:05or you know somebody that's ill,
0:28:05 > 0:28:07we have a whole staff there
0:28:07 > 0:28:09who can direct you where to go in the country
0:28:09 > 0:28:13to get help or where medication is, or what a good shrink is.
0:28:13 > 0:28:14And then we have, like,
0:28:14 > 0:28:17Camila Batmanghelidjh is speaking next week.
0:28:17 > 0:28:19Between two and four on Thursday at the Menier Chocolate Factory.
0:28:19 > 0:28:22It's free, and I serve cookies. There!
0:28:22 > 0:28:25- Sounds good. Right... - BLENDER WHIRS
0:28:25 > 0:28:28Blend this. That's just buttermilk, bananas.
0:28:28 > 0:28:30Takes about 20 seconds to blend.
0:28:30 > 0:28:32Meanwhile, I'm going to take that little pot here.
0:28:32 > 0:28:34- We've got our chocolate brownie. - Wow!
0:28:34 > 0:28:38Our DOUBLE chocolate brownie, which we can break up.
0:28:38 > 0:28:40Serve it warm as well, that's a good thing.
0:28:40 > 0:28:45This has had about sort of 45 minutes in the oven.
0:28:45 > 0:28:49And then very quickly, you end up with ice cream in here.
0:28:49 > 0:28:51How does it end up frozen?
0:28:51 > 0:28:54Because you've frozen the bananas,
0:28:54 > 0:28:58cut them into chunks, freeze them, blend it with buttermilk,
0:28:58 > 0:29:01a bit of sugar's gone in there, vanilla,
0:29:01 > 0:29:03and we end up very, very quickly...
0:29:03 > 0:29:06That's us. Just get that bit.
0:29:06 > 0:29:07It turns into ice cream.
0:29:07 > 0:29:10And you can do this with strawberries, with apples...
0:29:10 > 0:29:11I know you like yoghurt smoothies.
0:29:11 > 0:29:14You can do the same thing with that. Exactly the same thing.
0:29:14 > 0:29:17- Like, I've been listening to this, you know (!)- There we go.
0:29:17 > 0:29:19You've got ice cream.
0:29:19 > 0:29:21Wow...let me taste. Let me taste.
0:29:21 > 0:29:23LAUGHTER
0:29:23 > 0:29:25Oh, I love you. HE LAUGHS
0:29:25 > 0:29:27A lot.
0:29:27 > 0:29:28- Check that out!- Yep.
0:29:28 > 0:29:31- There you go.- I'm very titillated.
0:29:31 > 0:29:33Because all these people are watching this...
0:29:33 > 0:29:34Oh, my God!
0:29:34 > 0:29:36..at gymnasiums...
0:29:36 > 0:29:38See, with your English foods, with your yellow custards
0:29:38 > 0:29:42and your toad-in-the-holes...THAT'S food!
0:29:42 > 0:29:43- LAUGHTER - Yeah!
0:29:43 > 0:29:46- If you are at the gym, you need to run a lot faster.- Yeah.
0:29:46 > 0:29:48Alternatively, you can eat one of these.
0:29:48 > 0:29:51But I personally wouldn't bother. You might as well eat that.
0:29:51 > 0:29:53I'll eat this. You come to my show, Losing It.
0:29:53 > 0:29:56I will do. Tell me what you think of that.
0:29:56 > 0:29:58It's very good, isn't it?
0:29:58 > 0:30:01It's better than anything I've ever experienced.
0:30:01 > 0:30:03I'm not just saying that. LAUGHTER
0:30:07 > 0:30:09That was one very happy Ruby there.
0:30:09 > 0:30:12Today, we're taking a look back at some of the tastiest recipes
0:30:12 > 0:30:16from the Saturday Kitchen archives - loads of inspiring dishes to come.
0:30:16 > 0:30:18Up next, it's Martin Blunos
0:30:18 > 0:30:21with the perfect dish to use up leftover potatoes.
0:30:21 > 0:30:22Welcome to the show, Martin.
0:30:22 > 0:30:25Good to have you on the show. So, what are we cooking?
0:30:25 > 0:30:28Well, it's pork medallions with Jersey Royals
0:30:28 > 0:30:29and this St George cheese.
0:30:29 > 0:30:32So very simple - it's a leftovers dish, really. And...
0:30:32 > 0:30:34Both of which are very topical at the moment -
0:30:34 > 0:30:36Jersey Royals, coming to the end of the season,
0:30:36 > 0:30:38pork, particularly,
0:30:38 > 0:30:42because we need to support the pork producers in the UK.
0:30:42 > 0:30:43Because I think there was
0:30:43 > 0:30:45a tradition that it was a bit dangerous,
0:30:45 > 0:30:47you had to cook it right through,
0:30:47 > 0:30:49but I think with the husbandry of animals
0:30:49 > 0:30:50and the way they're fed now,
0:30:50 > 0:30:53it's a good piece of meat, and we ought to embrace it.
0:30:53 > 0:30:57And the price of their food has gone up quicker than petrol, really.
0:30:57 > 0:30:58Absolutely, absolutely.
0:30:58 > 0:31:01If pigs drove cars, that'd be the end of it! Now...
0:31:01 > 0:31:04Good connotation, but, yeah, all right!
0:31:04 > 0:31:06Right, what are doing with this?
0:31:06 > 0:31:08Well, I've got some bacon here as well,
0:31:08 > 0:31:10some nice, cured, streaky, with the pork.
0:31:10 > 0:31:12I'm going to get that on, and what I need you to do,
0:31:12 > 0:31:15with the Jersey Royals, I've got some here that are already cooked.
0:31:15 > 0:31:18I want you to chop them up, or slice them up.
0:31:18 > 0:31:20Now, you mentioned about leftovers.
0:31:20 > 0:31:23The thing is with Jersey Royals, that I can't understand,
0:31:23 > 0:31:24I was in a restaurant the other day,
0:31:24 > 0:31:26and they'd scrubbed all the skin off.
0:31:26 > 0:31:29Yeah, which is sacrilege.
0:31:29 > 0:31:30It's where, you know...
0:31:30 > 0:31:33It's the time as well. The time to do that,
0:31:33 > 0:31:36then, you should be spending time doing something else.
0:31:36 > 0:31:39You said yourself, all the goodness is under the skin.
0:31:39 > 0:31:42So...what I've done with the streaky here is just chop this up
0:31:42 > 0:31:44into nice, little, manageable pieces.
0:31:44 > 0:31:47Now you could use ready-sliced streaky
0:31:47 > 0:31:50but I think it's nice to have little cubes that you do yourself.
0:31:50 > 0:31:52Into a pan, little bit of oil, not too much because
0:31:52 > 0:31:54you've got to render out some of this fat
0:31:54 > 0:31:56that's actually in the bacon,
0:31:56 > 0:31:58nice and greasy.
0:31:58 > 0:32:00Back bacon is too like the fillet,
0:32:00 > 0:32:03it's much too lean, so we want the fat flavour to come out
0:32:03 > 0:32:06from that bacon, that's nicely cured.
0:32:06 > 0:32:08You're slicing up the potatoes.
0:32:08 > 0:32:10I think the best thing with leftovers is
0:32:10 > 0:32:13you never cook just what you need, you always cook more than you want.
0:32:13 > 0:32:15You don't get much left in my house!
0:32:15 > 0:32:17So you just render in the fat from the...
0:32:17 > 0:32:19Well, there's a little bit of oil there to start it off
0:32:19 > 0:32:22but what happens is the heat will actually bring it down
0:32:22 > 0:32:25and as the fat starts coming out, that will flavour the potatoes.
0:32:25 > 0:32:27Now, talking of pork and using the fillet, with this one
0:32:27 > 0:32:30you want a dry-cured bacon, not the wet-cure?
0:32:30 > 0:32:33Yeah, dry-cure. If that was wet-cure it'd go all wet and bubbly
0:32:33 > 0:32:34and poach rather than cook.
0:32:34 > 0:32:36Now, here's the pork fillet. This has been trimmed -
0:32:36 > 0:32:39there's no sinew on it, OK?
0:32:39 > 0:32:42This is a full fillet, so they're normally about this size.
0:32:42 > 0:32:45They do taper off. What I'm going to do, to make it more manageable,
0:32:45 > 0:32:47is cut it quite large and on the angle.
0:32:47 > 0:32:50Before we cut it, the thicker end would be here with the little nodule on the end?
0:32:50 > 0:32:53But if we were looking at beef, this would be the chateaubriand,
0:32:53 > 0:32:56the little fillet steaks, and the little mignon steaks at the end.
0:32:56 > 0:32:57The little tail bit, yeah.
0:32:57 > 0:32:59And it's exactly the same - it cooks very quickly,
0:32:59 > 0:33:02there's very little fat, hence putting this fat
0:33:02 > 0:33:03to balance it, OK?
0:33:03 > 0:33:10So what I'm going to do is just cut the pork nice and sort of thick-ish
0:33:10 > 0:33:11but on the dias,
0:33:11 > 0:33:14because you want to create a really nice sort of slice.
0:33:14 > 0:33:18The little medallions are much too small - they dry out too much.
0:33:18 > 0:33:20And then with the back of the hand, just really
0:33:20 > 0:33:23bang them out a little bit, and all you're doing
0:33:23 > 0:33:26is just flattening them slightly to make them even,
0:33:26 > 0:33:30and also you're going to get, just to loosen the fibres up.
0:33:30 > 0:33:33You mentioned about the cooking of it,
0:33:33 > 0:33:36the thing about pork fillet is it's often quite dry
0:33:36 > 0:33:38because it's a lean piece of meat, you don't
0:33:38 > 0:33:40really want to overcook it.
0:33:40 > 0:33:42Not at all.
0:33:42 > 0:33:45Again, you can have pork slightly underdone,
0:33:45 > 0:33:48just slightly. A little bit pink. Not too much, because then it's raw.
0:33:48 > 0:33:52That's the difference, where people get a bit confused,
0:33:52 > 0:33:54if it's oozing blood then you can get away with it.
0:33:54 > 0:33:57Patrick, do you have much pork in your Caribbean food, or...?
0:33:57 > 0:33:59Well, at the moment,
0:33:59 > 0:34:02we've got a belly pork, jerk belly pork, on the menu.
0:34:02 > 0:34:04Tend to use it, we confit that,
0:34:04 > 0:34:05and the fat and the jerk works really well,
0:34:05 > 0:34:07the spice and the fat work well together.
0:34:07 > 0:34:10That combination of, the great thing about belly pork is the amount
0:34:10 > 0:34:11of sort of fat to meat, isn't it?
0:34:11 > 0:34:13You've got to really cook it properly.
0:34:13 > 0:34:16I mean, it's key to have as much fat as possible with your pork.
0:34:16 > 0:34:17It makes the dish completely lush.
0:34:17 > 0:34:19There you go. What else have we got?
0:34:19 > 0:34:20OK, so, the potatoes are on,
0:34:20 > 0:34:22you can see the bacon starting to colour up,
0:34:22 > 0:34:25and the spuds just getting a little bit of colour.
0:34:25 > 0:34:27Onto a hot griddle, all I do is brush the pork
0:34:27 > 0:34:28with a little bit of oil,
0:34:28 > 0:34:30little bit of season, straight off the hot griddle
0:34:30 > 0:34:33and you don't need to shake them round or turn them.
0:34:33 > 0:34:36You want a very harsh cooking period because you want to seal
0:34:36 > 0:34:38all those juices in. Otherwise it will go dry.
0:34:38 > 0:34:40You're shredding up the spring onions there.
0:34:40 > 0:34:41On the "dias", apparently?
0:34:41 > 0:34:45On the dias, that's it. It's got to be, it creates a bit more shape.
0:34:45 > 0:34:47You've got the whole thing about visual image.
0:34:47 > 0:34:50It's the way you eat, visually. You're looking at me like...
0:34:50 > 0:34:52- It's a chopped spring onion! - All right.
0:34:52 > 0:34:55He's chopped up the spring onions!
0:34:55 > 0:34:57He's chopped them on the dias, now,
0:34:57 > 0:34:59what it is, as well, these are in season now.
0:34:59 > 0:35:02You can get them all year round, but this is the best time of the year.
0:35:02 > 0:35:04- They are growing really well in my garden at the moment.- Oh, right.
0:35:04 > 0:35:06You're chopping up the gherkin,
0:35:06 > 0:35:08we're using the big gherkins here, the
0:35:08 > 0:35:12dill pickles, not the little, sweet, sharp, acidic, French cornichon.
0:35:12 > 0:35:16This is a full-on gherkin. This is a man's gherkin, that, isn't it?
0:35:17 > 0:35:20Well... Don't tell my missus!
0:35:20 > 0:35:21So what are we doing now?
0:35:21 > 0:35:24This is the St George cheese. This is amazing stuff.
0:35:24 > 0:35:25Just discovered this one.
0:35:25 > 0:35:28It's a raw milk cheese. From the island in the Azores,
0:35:28 > 0:35:30the island of Sao Jorge.
0:35:30 > 0:35:33Now, what I like about it is, the cows are left out all year round,
0:35:33 > 0:35:37so the milk is the same. You don't get any crossover with winter.
0:35:37 > 0:35:39Winter-tasting cheese is different,
0:35:39 > 0:35:42it's a different flavour of milk. It's available in this country.
0:35:42 > 0:35:45There's a little company that brings it in. Real Cheese Company.
0:35:45 > 0:35:47They're bringing it into the country.
0:35:47 > 0:35:50Really good stuff, because it cooks well, and it eats well raw.
0:35:50 > 0:35:53So we're just going to melt this down into the potatoes.
0:35:53 > 0:35:55You can see that it grates up. It's amazing.
0:35:55 > 0:35:58It's a bit like, I don't know, a very, very mild Parmesan,
0:35:58 > 0:36:03or a slightly sort of creamier Cheddar.
0:36:03 > 0:36:08If somebody can't find this, what would be its nearest?
0:36:08 > 0:36:12You could use a Gruyere, or you could get away with even a Cheddar.
0:36:12 > 0:36:14I've heard about it. It's a cheeseboard cheese,
0:36:14 > 0:36:16but if you cook with it, it does melt nicely.
0:36:16 > 0:36:18Yeah, it's not one that goes all very stringy.
0:36:18 > 0:36:22It does break down. It's got quite an intense flavour, as well.
0:36:22 > 0:36:24So I'm going to turn the pork now.
0:36:24 > 0:36:27As you can see, you've got the little lines on there...
0:36:27 > 0:36:29I don't know if you guys are a bit of a cheese fan,
0:36:29 > 0:36:32- but you can dive into that. Probably never tasted that before.- Thank you.
0:36:32 > 0:36:35Quite unusual. So we're frying off the potatoes and the bacon.
0:36:35 > 0:36:39Yes, they're coming out. I'm going to pop the old spring onions in now.
0:36:39 > 0:36:41What you want them to do, because they're mild, you don't
0:36:41 > 0:36:44want them to cook, you just want them to soften up.
0:36:44 > 0:36:46They're going to soften up in that potato mixture.
0:36:46 > 0:36:49We're going to put a little bit of pepper in there now,
0:36:49 > 0:36:51but no salt, because of the bacon and because of the cheese.
0:36:51 > 0:36:55Because the cheese has got those little salty crystals in there.
0:36:55 > 0:36:59Now, when you were last on, your restaurant was kind of being built.
0:36:59 > 0:37:00It's been opened now?
0:37:00 > 0:37:04- The restaurant that's within the hotel...- I mean the pub one.
0:37:04 > 0:37:07The pub is up and running in Cheltenham, doing great stuff,
0:37:07 > 0:37:1012 weeks now. Simple, honest sort of pub fare.
0:37:10 > 0:37:13That's what it's all about. Keep it simple, keep it honest.
0:37:13 > 0:37:15But what about the Michelin sort of stuff?
0:37:15 > 0:37:17You're going back into the kitchen?
0:37:17 > 0:37:22Yeah, that's coming as well with the hotel group I'm involved with.
0:37:22 > 0:37:25We are developing a premises in Bath, which is home,
0:37:25 > 0:37:27and that will be open, we're hoping, in about 18 months' time,
0:37:27 > 0:37:31so that will be the fine dining, and then we've got the pub food.
0:37:31 > 0:37:35- This is the sort of thing... - You're doing in the pub. OK.
0:37:35 > 0:37:37So, cheese goes in. And I'll just give that a couple of turns
0:37:37 > 0:37:39and pull it off the heat.
0:37:39 > 0:37:42And what will happen is, the residual heat of everything
0:37:42 > 0:37:45will just sort of soften everything down.
0:37:45 > 0:37:48All I get to do is chop stuff. That's all I do. Spend my life.
0:37:48 > 0:37:51So this is the gherkins, the man-sized gherkins!
0:37:51 > 0:37:56The man-sized gherkins! Well, it is where I'm from, anyway.
0:37:56 > 0:38:00- It's cold, you know what I mean?- And we've just got some dill in there.
0:38:00 > 0:38:03Little bit of dill, and the dill just gives it that nice perfume,
0:38:03 > 0:38:05that freshness to it. And the gherkin is the acid,
0:38:05 > 0:38:08it's going to cut through the richness of the cheese.
0:38:08 > 0:38:12- OK.- Into a bowl with a little bit of olive oil.- Yes, Chef, OK.
0:38:12 > 0:38:14And, a bit quicker, if you can!
0:38:14 > 0:38:17- So...- It's all right, he's only on once every six months!
0:38:17 > 0:38:19It'll be once a year from now on!
0:38:19 > 0:38:21Little bit of olive oil.
0:38:21 > 0:38:24Salt and pepper. There you go. OK.
0:38:24 > 0:38:26So, you can see this is all coming together.
0:38:26 > 0:38:29Going to start dishing up the cheesy potatoes.
0:38:29 > 0:38:32- So that's kind of like a dish on its own, really.- Yeah, this is great.
0:38:32 > 0:38:34You can have this one for breakfast with a fried egg on top.
0:38:34 > 0:38:36You can't go wrong. I mean, it's...
0:38:38 > 0:38:40We will just put those few on there.
0:38:40 > 0:38:44And you can make a fancy, little, pretty quenelle with that.
0:38:44 > 0:38:46The pork...
0:38:46 > 0:38:47is pretty much there.
0:38:50 > 0:38:52Lovely. Just turn those over.
0:38:52 > 0:38:54- I'm ready.- OK.
0:38:54 > 0:38:58So, we got one there, just put the other one by the side there.
0:38:58 > 0:39:00- And then...- Put that over the top.
0:39:00 > 0:39:03We've got a little bit of sweet paprika which is just going to
0:39:03 > 0:39:05give it a little bit more spice.
0:39:05 > 0:39:06And that is just to finish it off.
0:39:06 > 0:39:09A little flourish of paprika. So remind us what that is again.
0:39:09 > 0:39:12That is seared medallions of pork fillet
0:39:12 > 0:39:15with Jersey Royals and Sao Jorge cheese.
0:39:15 > 0:39:16And man-sized gherkins!
0:39:16 > 0:39:18And man-sized gherkins!
0:39:24 > 0:39:26Right, everything switched off? Come on over here.
0:39:26 > 0:39:28This is where you get to dive into this.
0:39:28 > 0:39:31I don't know how you feel about this at ten o'clock in the morning.
0:39:31 > 0:39:34- I'm impressed.- Dive in. Great, this. And so simple.
0:39:34 > 0:39:36Cooked in real-time apart from the...
0:39:36 > 0:39:40- You could actually cook the Jerseys from scratch.- You could do.
0:39:40 > 0:39:42- Tell us what you think of that. - I'm loving it already.
0:39:42 > 0:39:45The cheese is quite interesting. Where do people by that from?
0:39:45 > 0:39:47- Online or something? - I think you'd get it online.
0:39:47 > 0:39:49Real Cheese Company, I know that they do
0:39:49 > 0:39:52Partridges Market in London, so pop along there.
0:39:53 > 0:39:55That's a top-class breakfast.
0:39:55 > 0:39:56There you go, there you go!
0:39:56 > 0:39:58Dive in, everybody, dive in.
0:39:58 > 0:40:00Couldn't you use...? You used pork, of course,
0:40:00 > 0:40:02you could use chicken or something like that.
0:40:02 > 0:40:04Like I say, you could top it with an egg,
0:40:04 > 0:40:07you could put chicken, veal, anything, really.
0:40:07 > 0:40:09I mean, pheasant, game.
0:40:09 > 0:40:12Because the cheese, I think, has got enough oomph to carry that.
0:40:12 > 0:40:14- So it would be good. - Interesting combination as well.
0:40:14 > 0:40:18And get the Jersey Royals potatoes while you can because there's only a couple of weeks left.
0:40:18 > 0:40:21That cheese is fantastic. It's nice as a cheeseboard cheese, but cooked...
0:40:21 > 0:40:24It takes on a whole different thing. What do you think?
0:40:24 > 0:40:28The man-sized gherkins made it. Absolutely lovely!
0:40:28 > 0:40:29Yes, we like that one.
0:40:34 > 0:40:36Martin Blunos there with his man-sized gherkin.
0:40:36 > 0:40:38Who would have thought?
0:40:38 > 0:40:40Now time to indulge in some vintage Floyd,
0:40:40 > 0:40:44and this week he's popping out to sea for some proper pilchards.
0:40:45 > 0:40:51They say that salmon is the king of fish, so to cook the king of fish, we ought to ask one of the queens
0:40:51 > 0:40:56of British cookery, and I'm sure foodies will need no introduction
0:40:56 > 0:41:01to Joyce Molyneux here, who is one of the best cooks in the land.
0:41:01 > 0:41:07- She's operating in Dartmouth. What are you going to do with the salmon? - I thought we'd do it two ways.
0:41:07 > 0:41:13A classic way, served simply with Hollandaise, cooked with a little white wine and seasoning,
0:41:13 > 0:41:18which is just a very simple, classic way of cooking it.
0:41:18 > 0:41:25The other alternative is salmon in pastry, which is an old favourite of the Perry-Smith family of cooks,
0:41:25 > 0:41:29and I think it's a delightful way as well.
0:41:29 > 0:41:35Incidentally, I'll tell you how to make the sauce because we've got it ready to make life easier.
0:41:35 > 0:41:39We'll let you know how that happens. What are you doing now?
0:41:39 > 0:41:42A bit of salt and pepper on these, tossed lightly in butter,
0:41:42 > 0:41:45pour a little white wine on, cover and cook,
0:41:45 > 0:41:49- as lightly as possible. - Fine, you go ahead with that.
0:41:49 > 0:41:54Do you think that salmon of all fish needs to be slightly undercooked?
0:41:54 > 0:42:00There's been a revolution in cooking, which came from France and is now firmly with us here.
0:42:00 > 0:42:04- And fish needs to be slightly undercooked.- Yes.
0:42:04 > 0:42:10It is preferable to be slightly undercooked, it's just nice to eat, you get more of a taste of the fish.
0:42:10 > 0:42:14I've got a little melted butter in a copper tray there,
0:42:14 > 0:42:18on a solid hot stove.
0:42:18 > 0:42:22- And that's going to cook away for... - Just very gently start it off.
0:42:22 > 0:42:27I shall turn them over with a fish slice, pour a little white wine over
0:42:27 > 0:42:29then put them in a cool oven.
0:42:29 > 0:42:35Do you find that here by the sea, you've got access to every kind of fish, do people appreciate fish?
0:42:35 > 0:42:39Yes, they do indeed. I think they actually appreciate
0:42:39 > 0:42:42unusual sorts of fish but we're most happy of course,
0:42:42 > 0:42:47to serve the salmon that comes out of the Dart river here. It's lovely.
0:42:47 > 0:42:53- You feel that every salmon you serve has just come out of the river. - Driven past the front of the shop.
0:42:53 > 0:43:00It's gone past us! You may not have seen it, but there it is, it has swum past us.
0:43:00 > 0:43:02A little white wine on that.
0:43:02 > 0:43:05- And some tinfoil if you want. - If I may.
0:43:05 > 0:43:10Did you see that all right? That's just a drop of white wine.
0:43:10 > 0:43:15There's a huge myth that you've got to swamp things in white wine.
0:43:15 > 0:43:21You're just using wine there to get the natural juices from the fish to combine with that.
0:43:21 > 0:43:27That juice is lovely to eat with the fish. You could just finish the juices off with cream.
0:43:27 > 0:43:29It's nice to have the natural juices
0:43:29 > 0:43:33because you have the lovely salmon flavour with the Hollandaise sauce.
0:43:33 > 0:43:35We'll cover that with tinfoil.
0:43:37 > 0:43:40And we're just going to pop it in the oven here.
0:43:40 > 0:43:44There's been a radical change towards cooking and eating
0:43:44 > 0:43:47throughout the country in the last ten or 15 years.
0:43:47 > 0:43:51People are more interested but I have a feeling
0:43:51 > 0:43:53that they're over-complicating things
0:43:53 > 0:43:56and they're not following the basic principles.
0:43:56 > 0:44:02They're too eager about having a piece of salmon just because it's salmon, then covering it with cream,
0:44:02 > 0:44:08- when in fact, they would be better off with a very simple but fresh herring.- Yes, indeed.
0:44:08 > 0:44:11There isn't anything nicer than fresh herring,
0:44:11 > 0:44:14it's so lovely and moist. I think it's absolutely delicious.
0:44:14 > 0:44:19Perhaps sometimes people feel that the more they add to fish,
0:44:19 > 0:44:22or the more they do with things,
0:44:22 > 0:44:26- the better it's going to become, and it isn't always so.- It's like...
0:44:26 > 0:44:30You feel they're paying... Particularly in a restaurant,
0:44:30 > 0:44:33that they're paying a lot of money
0:44:33 > 0:44:36so they want something that's been very well worked on, whereas,
0:44:36 > 0:44:38what they should be paying for
0:44:38 > 0:44:43- is the best ingredients cooked simply.- And a great deal of love.
0:44:43 > 0:44:47Love's the most marvellous thing. Fantastic, yes.
0:44:47 > 0:44:55I was shocked the other day, I was at a point to point and we were all talking about Range Rovers...
0:44:55 > 0:44:59and I was talking to a young lady, the wife of a well-known actor,
0:44:59 > 0:45:05and she said, "The great thing was I went to cordon bleu, it was great,"
0:45:05 > 0:45:10and I expressed my provocative views about cordon bleu cooks.
0:45:10 > 0:45:14And I put the idea that she could have in fact learnt just as much
0:45:14 > 0:45:16or more from her mother, and she said,
0:45:16 > 0:45:19"Girls of my class don't have mothers who cook,
0:45:19 > 0:45:22"we don't do such things." It's appalling.
0:45:22 > 0:45:28It is. I'm sure it couldn't happen in France where it's, as you know, quite different.
0:45:28 > 0:45:33In general, people are more interested in food nowadays.
0:45:33 > 0:45:40- This is a new thing. Before the war, one didn't talk about food. - It was like not talking about sex.
0:45:40 > 0:45:42- Or death nowadays.- Yes.
0:45:42 > 0:45:48These unmentionable subjects, but now everybody enjoys food much more.
0:45:48 > 0:45:54- And perhaps it's gone to the other extreme with so many cookery books about.- There's too much.
0:45:54 > 0:46:00Too many colour supplements telling how us how we ought to live without going into the nitty-gritty.
0:46:00 > 0:46:06- Nitty-gritty as you said is the freshness, and the cooking... We are cooking aren't we?- We are indeed!
0:46:06 > 0:46:12How's that going on? We're going to try and get this out the oven if you don't mind staying with us a bit.
0:46:12 > 0:46:17The thing about meeting one of these super cooks like Joyce
0:46:17 > 0:46:23- is that...- Not quite ready. - Not quite? In again for a second? - A couple of minutes.
0:46:23 > 0:46:30Can I show you what it means by "not quite"? That's a little too pink. You want it like that.
0:46:30 > 0:46:37- When it's all like that, it'll be ready.- But a little pink in the centre.- A little pink in the centre.
0:46:37 > 0:46:40There we are. Another five minutes in the oven.
0:46:40 > 0:46:43Joyce, you've done a marvellous job of that.
0:46:43 > 0:46:50- You've put Hollandaise over it and a little fennel to give it a hint of aniseed...- Yes.
0:46:50 > 0:46:54- ..which is nice.- I'm looking forward to the first salmon of the season.
0:46:54 > 0:46:58- Splendid.- You eat because I've got to explain to my fans -
0:46:58 > 0:47:02hello, gastronauts, haven't seen you for a while.
0:47:02 > 0:47:08The Hollandaise sauce is terribly simple, I do hope Joyce won't contradict me.
0:47:08 > 0:47:14As long as you've got a food-processor, break in the yolks of three eggs into it,
0:47:14 > 0:47:21whisk it up till they're frothy and then pour in a half pound pack of melted unsalted butter,
0:47:21 > 0:47:25very slowly whizzing the food-processor the whole time.
0:47:25 > 0:47:32It'll turn into a nice thick yellow custard which you can pour over salmon, hard-boiled eggs, asparagus,
0:47:32 > 0:47:35new-boiled potatoes, a leg of lamb - anything you like.
0:47:35 > 0:47:40It's a versatile sauce, very simple and it's brilliant.
0:47:40 > 0:47:42See you in a minute.
0:47:42 > 0:47:44- Mm.- Mm!
0:47:45 > 0:47:49I think you know me well enough by now after the last five weeks,
0:47:49 > 0:47:52for me to let you into a little secret.
0:47:52 > 0:47:55I'll quote the Bard who said, "A surfeit of the sweetest things,
0:47:55 > 0:47:59"to the stomach a certain loathing brings."
0:47:59 > 0:48:02Ah, dear gastronauts, what a splendid sight.
0:48:02 > 0:48:05Here we are on this pilchard boat, drifting red sails in the sunset,
0:48:05 > 0:48:07this proud remnant of an industry
0:48:07 > 0:48:10which once supported thousands ashore and afloat
0:48:10 > 0:48:14has become, like so many fine traditions, the victims of apathy.
0:48:14 > 0:48:16Or do I mean progress?
0:48:16 > 0:48:19As a boy, the first fish I caught and cooked was a wild trout,
0:48:19 > 0:48:21on a Somerset May morning,
0:48:21 > 0:48:24so I can't get excited about trout farms.
0:48:24 > 0:48:27Tanks of sullen fish waiting for the supermarket's order
0:48:27 > 0:48:30make me sad, because these days, the apocryphal trout
0:48:30 > 0:48:34is the gastronomic crutch of the lazy or unscrupulous restaurateur.
0:48:34 > 0:48:37But here on the river Mole, Caroline Boa's recipe for trout
0:48:37 > 0:48:41is intriguing, if you read the right newspaper.
0:48:41 > 0:48:44- Well, it has to be a tabloid. - It has to be a tabloid?- Definitely.
0:48:44 > 0:48:47Can't you rip up The Times? I'm sure it would taste a bit better.
0:48:47 > 0:48:50Well, I suppose if you've got the time, you could rip up The Times.
0:48:50 > 0:48:52Well, we haven't got the time for The Times.
0:48:52 > 0:48:54Clive, I know you've been out of the business for a long time.
0:48:54 > 0:48:56Come down and have a look at the trout
0:48:56 > 0:48:59so we can show the good people at home the essential ingredients.
0:48:59 > 0:49:02Which are fresh trout from Caroline's farm
0:49:02 > 0:49:04right outside the window here,
0:49:04 > 0:49:07sea salt, for seasoning it in a moment,
0:49:07 > 0:49:09a little lemon juice as well,
0:49:09 > 0:49:13which we're going to put on, and surprise, surprise,
0:49:13 > 0:49:17a prime ingredient - one of Mr Murdoch's poorer efforts.
0:49:17 > 0:49:20- OK. You're the expert here. - All right.
0:49:20 > 0:49:21You show me what we're going to do.
0:49:21 > 0:49:24I'm putting the fish literally like that in the newspaper,
0:49:24 > 0:49:27apart from putting some sea salt in the cavity, as we call it.
0:49:27 > 0:49:30- Or its tummy.- Tummy. I'm not going to do anything to it.
0:49:30 > 0:49:33No butter, no other ingredients.
0:49:33 > 0:49:37Now I'm going to make it up into, I hope, a neat parcel.
0:49:37 > 0:49:40Can you make Christmas trees and things like that out of newspaper?
0:49:40 > 0:49:42You could try!
0:49:42 > 0:49:45I bet you were good at school, at sort of handicrafts and things.
0:49:45 > 0:49:46- Girl Guides.- Girl Guides!
0:49:46 > 0:49:50- I've always wanted to cook with a Girl Guide.- Now...
0:49:50 > 0:49:53Come on, this is the important bit, you halfwit.
0:49:53 > 0:49:57This is the essential preparation process.
0:49:57 > 0:50:00And now you soak it until it's really wet.
0:50:00 > 0:50:03I mean, not dripping, but really wet.
0:50:03 > 0:50:06I'll give it a shake in a minute to get off the drips.
0:50:08 > 0:50:11- OK.- Now, that one is ready. - Ready for what?
0:50:11 > 0:50:12- To go in the oven.- Oh, we cook it...
0:50:12 > 0:50:15- We don't have to eat it out of the raw newspaper?- You'll see.
0:50:15 > 0:50:17Fine, fine. Good.
0:50:17 > 0:50:20OK. Have a drink. Don't worry about the cameras, much more fun. Cheers.
0:50:22 > 0:50:25- Great.- Right.- A mouthful of salt helps it go down.
0:50:25 > 0:50:27Not bad wine, actually.
0:50:27 > 0:50:29You see? You nearly forgot the salt, didn't you?
0:50:29 > 0:50:31- You got overexcited! - THEY LAUGH
0:50:31 > 0:50:33It's the wine that does it.
0:50:36 > 0:50:39- And then, repeat procedure. - Repeat procedure with the tap.
0:50:39 > 0:50:41Under the tap.
0:50:41 > 0:50:44- We'll do this one.- OK.
0:50:44 > 0:50:47Give it a shake. Now they're going into the oven just like that.
0:50:47 > 0:50:48Excellent. Of course, you know,
0:50:48 > 0:50:51any sort of fish can be cooked in this way, or not?
0:50:51 > 0:50:54It's a very good way for any whole fish that's got a skin on it,
0:50:54 > 0:50:57and you'll see why in a minute, but it's a terrific way
0:50:57 > 0:51:00for some sea fish which tend to make the house rather smelly.
0:51:00 > 0:51:03Because there is no smell. The smell stays inside the newspaper.
0:51:03 > 0:51:04Oh, it's really good.
0:51:04 > 0:51:07So there's a smashing tip for those of you that like to eat fish
0:51:07 > 0:51:09but can't stand the smell, gutless lot that you are.
0:51:09 > 0:51:12Well, it does actually make the house stink
0:51:12 > 0:51:14- when you've been cooking herring. - Don't you mind having...?
0:51:14 > 0:51:18I mean, surely the good thing about food are the smells that go with it.
0:51:18 > 0:51:20I mean, the good thing about farming
0:51:20 > 0:51:23is the smell of the dung and all that. Isn't that part of life?
0:51:23 > 0:51:25I don't know, when you wake up in the morning
0:51:25 > 0:51:27and you come downstairs and the kitchen stinks of sort of...
0:51:27 > 0:51:30Yeah, but you're... I mean, you're here on your lovely farm.
0:51:30 > 0:51:33You've got goats and geese and chickens and sheep
0:51:33 > 0:51:34and things like that.
0:51:34 > 0:51:37I'd rather have dung than stale herring smell.
0:51:37 > 0:51:40You're not a disillusioned romantic, are you? Anyway...
0:51:40 > 0:51:42- You could say that. - Into the oven with those.- OK.
0:51:42 > 0:51:46Allow me, ma'am. I am a gentleman, after all.
0:51:46 > 0:51:49- And I like to open an oven for a lady.- OK.
0:51:49 > 0:51:50So, what's happening to them now?
0:51:50 > 0:51:56They're going into a hot oven, and they will take about 20 minutes,
0:51:56 > 0:51:59but the thing is that you know they're cooked
0:51:59 > 0:52:02- when the newspaper is dry, so it's foolproof.- Absolutely perfect.
0:52:02 > 0:52:04- And odourless.- And odourless.- Fine.
0:52:04 > 0:52:07Now, stay down there for a second and bring the other ones out,
0:52:07 > 0:52:09because, you see, we're running a bit short on time,
0:52:09 > 0:52:11and the pubs will open in a minute,
0:52:11 > 0:52:13and we don't want to miss the first drink of the evening.
0:52:13 > 0:52:15We've done one of those things
0:52:15 > 0:52:17that this programme has vowed never to do.
0:52:17 > 0:52:19Just shows you can't believe everything you hear.
0:52:19 > 0:52:21We have, I'm afraid, got some already ready,
0:52:21 > 0:52:23just happened to have in the oven.
0:52:23 > 0:52:26Bring them on, my darling, and we'll go and eat. There we are.
0:52:26 > 0:52:30Two prepared beautiful newspaper trout, courtesy of Caroline.
0:52:30 > 0:52:32We're going to eat them now.
0:52:36 > 0:52:41- Now, I'm bound to make a pig's ear of this. Am I doing it right?- Yes.
0:52:41 > 0:52:45The outside bits, you can be fairly brutal. It's just the last layer.
0:52:45 > 0:52:48I couldn't be brutal to a piece of food to save my life!
0:52:49 > 0:52:50Right, I see what you mean.
0:52:50 > 0:52:52The last layer, you've got to be careful how you...
0:52:52 > 0:52:57Because the object now is to use the paper to peel the skin away.
0:52:57 > 0:52:59That's right. It should take the skin with it.
0:52:59 > 0:53:02It won't have newsprint all over the fish?
0:53:02 > 0:53:03It won't have anything,
0:53:03 > 0:53:07because all the skin and everything comes away with the newspaper.
0:53:07 > 0:53:10Are you sure? You've done yours beautifully. Look, Clive.
0:53:10 > 0:53:13Hers is perfect. Just in case I make a pig's ear of this,
0:53:13 > 0:53:16look at that one to see how it really works.
0:53:16 > 0:53:17But, on the other hand...
0:53:17 > 0:53:23- Is it coming?- With a masterly stroke of genius...- There you go!
0:53:23 > 0:53:25- Now...- Turn it over with a swift...
0:53:25 > 0:53:28- With a very swift plop like that.- Yes.
0:53:28 > 0:53:29That's it.
0:53:31 > 0:53:34I haven't done it too well. Actually, I've done quite well, haven't I?
0:53:34 > 0:53:37Those of you who don't like the head, by the way, there's a unique moment
0:53:37 > 0:53:40to hack the head off, those of you who are a bit squeamish.
0:53:40 > 0:53:42Let me take away all the gubbins.
0:53:42 > 0:53:44- Lovely! Thanks very much. - There you are.- Great.
0:53:44 > 0:53:47- Have some lemon.- Good. Thank you. And some salt, probably.
0:53:47 > 0:53:49Well, I'm going to taste it absolutely au naturel first of all,
0:53:49 > 0:53:51because I think the idea of this is,
0:53:51 > 0:53:53since it's been cooked with all the flavours kept in,
0:53:53 > 0:53:56the true flavour of your wonderful fish should come out, shouldn't it?
0:53:56 > 0:53:58- That's right. - But, one thing I must say,
0:53:58 > 0:54:01without wishing to cause any offence or anything at all like that,
0:54:01 > 0:54:04I mean, trout farms seem to be springing up in such sort of
0:54:04 > 0:54:07profligation these days, you're almost getting to the point
0:54:07 > 0:54:10where it says, you know, "last trout farm before the motorway."
0:54:10 > 0:54:13You know? But you reckon yours are the best trout,
0:54:13 > 0:54:15and this is going to be the proof of the pudding, isn't it?
0:54:15 > 0:54:21- Why are yours so good?- Well, I think a lot of it depends on the water.
0:54:21 > 0:54:27I mean, we use a river that comes straight down from Exmoor,
0:54:27 > 0:54:30and therefore, the river runs over granite and is very clean.
0:54:31 > 0:54:36And it has a lot of mineral salts in it and all that sort of thing.
0:54:36 > 0:54:39Also, the fish get an enormous turnover of water.
0:54:39 > 0:54:43They're not sitting in sort of a muddy pond like that,
0:54:43 > 0:54:47they're just actually having a turnover.
0:54:47 > 0:54:51- Have some salad. Have some salad. - No, the fish is just too good.
0:54:51 > 0:54:53Actually, look me in the eye, Clive, please.
0:54:53 > 0:54:58I'd like to make a sincere gesture. This fish is absolutely brilliant.
0:54:58 > 0:55:00It really is. I recommend it as a way of cooking it.
0:55:00 > 0:55:04It's quite the nicest trout I've ever had. Absolutely splendid.
0:55:04 > 0:55:07- But do you enjoy cooking, in fact? - This is an awful admission.
0:55:07 > 0:55:08- I hate cooking!- You hate cooking?!
0:55:08 > 0:55:11I'm always having to cook, and I really don't like cooking at all.
0:55:11 > 0:55:14That's why, in many ways, I find this such a super recipe.
0:55:14 > 0:55:16It's so easy to do.
0:55:16 > 0:55:18And when I've got people for lunch or something,
0:55:18 > 0:55:22I do it like this, and then do it the night before,
0:55:22 > 0:55:26and then in the morning, I just cut it open, and I've got cold...
0:55:26 > 0:55:29Usually, I use a big one, and I've got it cold and pink
0:55:29 > 0:55:32and lovely for a buffet, and put cucumber and stuff on it.
0:55:32 > 0:55:34- Makes it look pretty like scales. - Exactly.
0:55:34 > 0:55:37And that's the easiest thing you can possibly do for a lunch party.
0:55:37 > 0:55:39All you've got to do is make some salad.
0:55:39 > 0:55:43And you don't have to fiddle about on the day, which is so much nicer.
0:55:43 > 0:55:45It's a very good source of protein,
0:55:45 > 0:55:47which is now actually at a price
0:55:47 > 0:55:51as low as any other source of protein.
0:55:51 > 0:55:54- I mean, it's less expensive than most meat.- Sure.
0:55:54 > 0:55:57It's no longer the luxury dish it always was, are you saying?
0:55:57 > 0:55:58No, that's right. That's right.
0:55:58 > 0:56:00I mean, it would be nice to keep the luxury image
0:56:00 > 0:56:03and for people to think that they should have it for parties
0:56:03 > 0:56:06and stuff, but in actuality, it's really less expensive
0:56:06 > 0:56:13than almost any of the white fish or of meat or anything like that.
0:56:13 > 0:56:17- What could be done to help sell more?- Education, I suppose.
0:56:17 > 0:56:20People have got to be taught that it is not only
0:56:20 > 0:56:24a good source of protein, but also a delicious meal,
0:56:24 > 0:56:26and an inexpensive one.
0:56:26 > 0:56:28Time and time and time again,
0:56:28 > 0:56:30everybody we speak to on these programmes,
0:56:30 > 0:56:33the word "education" and then a lack of it comes up.
0:56:33 > 0:56:35What is actually wrong with the Brits?
0:56:35 > 0:56:36Why don't they eat fish properly?
0:56:36 > 0:56:38Maybe it's just that we all moan a lot!
0:56:40 > 0:56:42I don't know. I don't know.
0:56:42 > 0:56:46I think people are very hidebound in the type of food that they eat.
0:56:46 > 0:56:50- I think more than they ought to be. - So they're a boring old lot, really?
0:56:51 > 0:56:55- You said it! - Well, you think so, or not?
0:56:55 > 0:56:56No, I don't think so.
0:56:56 > 0:56:59I think that when people discover new foods
0:56:59 > 0:57:03and how easy it is to eat them and to cook them and enjoy them,
0:57:03 > 0:57:05then I think that they do change.
0:57:05 > 0:57:09But I think that they have got to do a bit more changing.
0:57:13 > 0:57:16Just brilliant, and there'll be more from Keith next week.
0:57:16 > 0:57:18Now, as ever on Best Bites, we're looking back at some of
0:57:18 > 0:57:21our favourite recipes from the Saturday Kitchen archives.
0:57:21 > 0:57:24Still to come on today's show, Angela Hartnett and Lawrence Keogh
0:57:24 > 0:57:26go head-to-head in the Omelette Challenge.
0:57:26 > 0:57:29Atul Kochhar serves up a spicy pie.
0:57:29 > 0:57:32He makes a tasty filling of chicken, carrots, onions and spices
0:57:32 > 0:57:35cooked in coconut milk and topped with a puff pastry lid,
0:57:35 > 0:57:38sprinkled with coriander, cumin and black sesame seeds.
0:57:38 > 0:57:41And Katy Brand faces her food heaven or food hell.
0:57:41 > 0:57:43Did she get her food heaven, coriander fish curry
0:57:43 > 0:57:45with coriander flatbread,
0:57:45 > 0:57:48or her food hell, grilled pork chop with crisp black pudding,
0:57:48 > 0:57:52cider sauce and greens? You'll have to find out at the end of the show.
0:57:52 > 0:57:53Right, up next is Jason Atherton,
0:57:53 > 0:57:56who's here with a dish of duck, chocolate and cherries -
0:57:56 > 0:57:59kind of like a Black Forest Duck, then.
0:57:59 > 0:58:00What are we cooking, then?
0:58:00 > 0:58:03We're cooking Barbary duck, good British duck,
0:58:03 > 0:58:05and were going to confit the legs, roast the breast,
0:58:05 > 0:58:08we're going to make a little sauce with some port, some chicken stock,
0:58:08 > 0:58:12- some thyme, garlic, little bit of watercress and cherries... - Cherries, yeah.
0:58:12 > 0:58:16..and then a sort of chocolate vinegar ganache which is going to help cut the richness of the fat.
0:58:16 > 0:58:18- It wouldn't be you without a chocolate vinegar ganache.- No.
0:58:18 > 0:58:21But anyway, OK. But this recipe, we're going to use the entire duck.
0:58:21 > 0:58:25- You want me to reduce this vinegar down?- Please. If you can get on with the chocolate ganache,
0:58:25 > 0:58:28and I'm just going to sort of butcher my duck quickly.
0:58:28 > 0:58:30I'm going to take the legs off, cos we're going to confit these.
0:58:30 > 0:58:33Then I want to take the breast off, but I'm going to do the...
0:58:33 > 0:58:36Rather than like you would do on a traditional duck -
0:58:36 > 0:58:40you'd roast it on the breast and render the fat down - we're going to do it completely different.
0:58:40 > 0:58:44- We're going to take the fat off. - Confit meaning slow-cooking, I suppose, in duck fat.- Yeah.
0:58:44 > 0:58:47When people are doing duck at home, if they want to do a whole roast duck,
0:58:47 > 0:58:50cos there's loads of different ideas of how to get a really good roast.
0:58:50 > 0:58:52What's yours? Do you cook it on the skin side?
0:58:52 > 0:58:55Yeah, you've got to cook it skin side, and give it a good rubbing
0:58:55 > 0:58:58in a little bit of lard or something like that, and season it up with a little bit of salt
0:58:58 > 0:59:01- so it helps crisp the skin.- So that's basically cooked upside down.
0:59:01 > 0:59:04- And cook it slowly?- Yeah, nice and slow, because you don't want to...
0:59:04 > 0:59:07And don't be scared to overcook duck, cos duck's one of those meats
0:59:07 > 0:59:11you can either eat it rare or you can eat it cooked all the way through. It's delicious.
0:59:11 > 0:59:14So all we've done there, James, is take the skin off, as you can see.
0:59:14 > 0:59:18So we've got a nice breast, and then we're going to quickly pop these into a pan.
0:59:18 > 0:59:20Chocolate's going on in our little bain-marie there.
0:59:20 > 0:59:22So what we've got in here is duck fat.
0:59:22 > 0:59:26- Yeah.- And we're just going to lower it down like that.
0:59:26 > 0:59:29Pop in a little bit of thyme.
0:59:29 > 0:59:31It's become popular in the UK over the past few years,
0:59:31 > 0:59:34but the French have been cooking stuff like this for years,
0:59:34 > 0:59:37- haven't they?- Well, in the olden days, especially in places...
0:59:37 > 0:59:39It was a way of, you know, using the whole duck -
0:59:39 > 0:59:42eating the breasts fresh, and then submerging it in duck fat
0:59:42 > 0:59:47and then when they used to have leaner months,
0:59:47 > 0:59:50they used to then bring it out, take it out of the fat,
0:59:50 > 0:59:52- and then they would eat it, yeah. - Yeah, exactly.
0:59:52 > 0:59:54- So you want me to do the cherries for this?- Please, yeah.
0:59:54 > 0:59:57So we've got the duck legs in there. Now you're going to do the skin,
0:59:57 > 1:00:01- and the skin's gone in there as well?- Skin's gone in there. That's going to cook with the bird.
1:00:01 > 1:00:04So quickly season that. Can I just take a bit of butter?
1:00:04 > 1:00:07We're going to pop that in there with a little bit of oil.
1:00:07 > 1:00:09And then...
1:00:09 > 1:00:12This will actually cook in real time, this duck breast, as well?
1:00:12 > 1:00:14- Well, I hope so.- Yeah.
1:00:14 > 1:00:16The one that you're using - what type of duck is this?
1:00:16 > 1:00:21- This is a Barbary duck.- Because you did a little tasting on duck, didn't you, back in the restaurant, Nathan?
1:00:21 > 1:00:24We were trying to come up with the best breast we could,
1:00:24 > 1:00:27and we basically came up with... We tried eight different ones,
1:00:27 > 1:00:30and the one that we came up with was the Cornish duck.
1:00:30 > 1:00:31Well, it would be, wouldn't it?
1:00:31 > 1:00:33- LAUGHTER - Funnily enough.
1:00:33 > 1:00:35And also Creedy Carver, which is from Devon.
1:00:35 > 1:00:38So two really good West Country ducks, really.
1:00:40 > 1:00:42But this is opposed to the French one, really,
1:00:42 > 1:00:44cos you find, what, the Magret ducks?
1:00:44 > 1:00:47Yeah, they're a great duck, but we're in Britain at the end of the day,
1:00:47 > 1:00:50and let's champion British produce. That's what it all about, you know?
1:00:50 > 1:00:52We give the French far too much credit.
1:00:52 > 1:00:55Yeah, right. So we're reducing the red wine vinegar here.
1:00:55 > 1:00:58This is 400ml, wants reducing down to about 100mls.
1:00:58 > 1:01:01That's right. That's going all the way down. And then we'll quickly make the sauce.
1:01:01 > 1:01:05The reason why we reduce it down is cos otherwise it'd be too strong
1:01:05 > 1:01:08when you add it to the chocolate, and then the chocolate won't set.
1:01:10 > 1:01:12So in goes our shallots, into the pan.
1:01:12 > 1:01:16And then what I do, and it's a good little trick for people at home,
1:01:16 > 1:01:20is when you're frying those, just add a little bit of sugar to it.
1:01:20 > 1:01:22Helps sweeten the sauce up, at the same time,
1:01:22 > 1:01:24- it helps thicken the sauce, you know?- Yeah.
1:01:24 > 1:01:26Little bit, like, what, a teaspoon of it?
1:01:26 > 1:01:29- Yeah, yeah, couple of teaspoons.- Yeah.
1:01:29 > 1:01:30Bit of chopped thyme.
1:01:30 > 1:01:32That's in there like that.
1:01:32 > 1:01:34Whenever I speak to you,
1:01:34 > 1:01:36- you're always gallivanting all over the place.- Yeah.
1:01:36 > 1:01:38Cape Town you've just been to?
1:01:38 > 1:01:40Yeah, we've been in Cape Town for five weeks,
1:01:40 > 1:01:43setting up the new restaurant, and that's gone really well.
1:01:43 > 1:01:46It's at the One&Only resort down in Cape Town.
1:01:46 > 1:01:49Isn't it quite difficult setting up a restaurant - I mean,
1:01:49 > 1:01:53- I know abroad, but that far away? - It's a lot of hard work, yeah.
1:01:53 > 1:01:55It all sounds very glamorous, but it's a lot of hard work.
1:01:55 > 1:01:57But at the same time a lot of fun.
1:01:57 > 1:02:00And we get work with fantastic produce and new staff,
1:02:00 > 1:02:03and we got to cook for Nelson Mandela, so that was a bit of fun.
1:02:05 > 1:02:09Right, so the butter is going to go into our chocolate.
1:02:09 > 1:02:11- That goes in there.- But this really is like a chocolate ganache.
1:02:11 > 1:02:13It's a savoury chocolate ganache.
1:02:13 > 1:02:15This is how you make chocolate truffles,
1:02:15 > 1:02:17or you can use double cream instead of butter.
1:02:17 > 1:02:21Do you have to use a certain amount of cocoa in the chocolate?
1:02:21 > 1:02:2470% and above, I always use, because it's more bitter,
1:02:24 > 1:02:27so you end up with sort of, like, a better product, you know?
1:02:27 > 1:02:30If you use the stuff that's got a lot more fat in it,
1:02:30 > 1:02:32then it's a little bit more gooey texture,
1:02:32 > 1:02:36where this is really nice and bitter, and you get that real chocolate flavour.
1:02:36 > 1:02:39Right. You've got our ganache there.
1:02:39 > 1:02:43- Now the cherries, you want them lightly chopped. - Please, yeah.- OK. They go through.
1:02:43 > 1:02:46And then you can leave that confit in the oven about two hours,
1:02:46 > 1:02:48the confit will probably take with the skin.
1:02:48 > 1:02:52But the secret is cooking it very slowly for a long time?
1:02:52 > 1:02:53Yeah, exactly.
1:02:53 > 1:02:57So we've got our breast. Our sauce is nice and reduced.
1:02:57 > 1:03:00That's probably ready, the sauce. Just wait for the cherries.
1:03:00 > 1:03:02If we can have those to plate.
1:03:04 > 1:03:08- How many do you want?- That's enough. In we go, the cherries.
1:03:08 > 1:03:10It's a great combination, cherries and duck.
1:03:10 > 1:03:12It's one of those classics.
1:03:12 > 1:03:14They're not in season yet but they are coming there.
1:03:14 > 1:03:16Yeah, they're on the way.
1:03:16 > 1:03:19- When did you decide on chocolate and vinegar for the recipe?- Sorry?
1:03:19 > 1:03:23- The chocolate and vinegar. When did that get added?- If you just put...
1:03:23 > 1:03:25After about six pints of lager, I think!
1:03:25 > 1:03:28If you think about venison and chocolate,
1:03:28 > 1:03:31it's a classic combination.
1:03:31 > 1:03:34And duck's a rich sort of game, you know,
1:03:34 > 1:03:37a rich game and I just decided to try it.
1:03:37 > 1:03:40And it worked. And we sell loads of it at the restaurant.
1:03:40 > 1:03:44- It does really well.- You've got duck right there. Lovely and tender.
1:03:44 > 1:03:48- You want this skin as well?- Please. And I'll show you a little trick.
1:03:48 > 1:03:52What we do with that is, once the skin's cut down like that,
1:03:52 > 1:03:55you put it in between two sheets.
1:03:55 > 1:03:58You then press it with some baked bean cans or whatever.
1:03:58 > 1:04:00Press it and go back to the fridge again.
1:04:00 > 1:04:03You end up with a beautiful bit of crispy duck skin like that.
1:04:03 > 1:04:04Look at that!
1:04:04 > 1:04:08We're going to plate now. Put our leg in the middle.
1:04:08 > 1:04:12- If you want to quenelle that for me. - Quenelle that. Right, OK.
1:04:12 > 1:04:14Since you're the pastry chef extraordinaire.
1:04:14 > 1:04:16Pastry chef extraordinaire?
1:04:16 > 1:04:20If there's chocolate and cherries, that's Black Forest Gateau to me!
1:04:20 > 1:04:22It ain't duck!
1:04:22 > 1:04:25Quickly slice our duck. A bit of salt.
1:04:26 > 1:04:32Bit of pepper. And then we're going to sort of fan that around.
1:04:34 > 1:04:38If you quenelle that on top, perfect. Stick that on our skin.
1:04:40 > 1:04:44Put that on the top there. Sauce around it.
1:04:44 > 1:04:47People looking at that duck would go "Ooh! A little bit more."
1:04:47 > 1:04:49- You can eat duck like that. - Yeah, you can.
1:04:49 > 1:04:52But if you want to take it more at home, it's entirely up to you.
1:04:52 > 1:04:54You have it in France, that's well done, I think.
1:04:54 > 1:04:56I like my duck quite nice and rare.
1:04:56 > 1:04:59It's one of those meats you can get away with, like venison,
1:04:59 > 1:05:00like most games.
1:05:00 > 1:05:01Exactly.
1:05:01 > 1:05:04- A sprinkling of sauce. - Some of these as well?
1:05:04 > 1:05:07- A bit of watercress, please, James. - This is this new tiny watercress.
1:05:07 > 1:05:09Most people are used to the bigger stuff.
1:05:09 > 1:05:13It's quite bitter, the bigger stuff, and it sort of lends itself to salmon.
1:05:13 > 1:05:15When you've got a delicate dish like this,
1:05:15 > 1:05:17the little baby stuff works really well.
1:05:17 > 1:05:22And that is my duck dish, which is confit leg, roasted breast,
1:05:22 > 1:05:24chocolate and vinegar ganache with cherries.
1:05:24 > 1:05:26Look at that. Delicious.
1:05:31 > 1:05:36Looks delicious. There you go. Right. Does it taste delicious?
1:05:36 > 1:05:38There you go.
1:05:38 > 1:05:40Better be a meat-eater now. What do you think of that?
1:05:40 > 1:05:44- Have you tried chocolate, cherries and duck?- I have not.
1:05:44 > 1:05:47- I didn't think so. - Chocolate and duck and cherries.
1:05:47 > 1:05:49I've tried chocolate and cherries before.
1:05:49 > 1:05:53So what's the idea with the chocolate? Is it supposed to melt?
1:05:53 > 1:05:56Yeah. You mix it in with the sauce and it sort of adds that vinegar kick
1:05:56 > 1:05:59- to it and it just works really well, you know.- OK. Well, here we go.
1:06:02 > 1:06:07- Shall I pack my bags and go home now?- No. That's actually quite nice!
1:06:09 > 1:06:10Actually quite nice!
1:06:10 > 1:06:13I'm not surprised that you can cook a wonderful dish,
1:06:13 > 1:06:16but just the combination of the ingredients I was surprised by
1:06:16 > 1:06:18and it's not something that I would probably choose
1:06:18 > 1:06:21- but having tasted it...- It's great.
1:06:21 > 1:06:24- You can cook very well, can't you? - Come back. Let's go back.
1:06:24 > 1:06:26You're very good, aren't you?
1:06:30 > 1:06:33Dougray was a little hesitant there, wasn't he?
1:06:33 > 1:06:35But it looks like it was a winner in the end.
1:06:35 > 1:06:37Right, now time for the Omelette Challenge,
1:06:37 > 1:06:39and this week it's Angela Hartnett and Lawrence Keogh.
1:06:39 > 1:06:42Now, I love Angela, but my money's on Lawrence,
1:06:42 > 1:06:45who over the years has proven himself to be rather quick
1:06:45 > 1:06:46at knocking up an omelette.
1:06:46 > 1:06:49Now, Lawrence, the 17-second brigade over here.
1:06:49 > 1:06:52Oh, come on. I'm just going to stick with Lesley then.
1:06:52 > 1:06:54- There's really no point. - Lesley, come over here.
1:06:54 > 1:06:59Can I just say, 300 omelettes a day, he should be doing it
1:06:59 > 1:07:01- in like five seconds. - I do make a mess, don't worry.
1:07:01 > 1:07:04Didn't you see him cook his first dish on the show?
1:07:04 > 1:07:06Are you ready? Three, two, one, go.
1:07:21 > 1:07:23This is like scrambled egg!
1:07:23 > 1:07:26That handle was hot!
1:07:26 > 1:07:28Oh, no.
1:07:28 > 1:07:29Mine's like scrambled egg.
1:07:29 > 1:07:32Oh, no, that's just...
1:07:32 > 1:07:36A little bit of garnish, a flourish of cheese.
1:07:36 > 1:07:37There!
1:07:37 > 1:07:40- Don't look at me like that! - Did she burn it?
1:07:42 > 1:07:46- Right, let's have a look on here. - Oh, dear.
1:07:46 > 1:07:48Oh, come on. Yes.
1:07:48 > 1:07:50ALL TALK AT ONCE
1:07:53 > 1:07:57You shouldn't have sent that out, never mind sending it back.
1:07:57 > 1:08:00Right. Angela.
1:08:02 > 1:08:05- Be nice to me, James.- Angela... - I do make a lovely pasta.
1:08:08 > 1:08:11I've won the fire extinguisher. Thank you.
1:08:11 > 1:08:13- You did it a lot quicker.- Oh, good.
1:08:13 > 1:08:14- 20 seconds quicker.- Wow.
1:08:14 > 1:08:17- But you're not going on the board. - Oh, no!- You're joking.
1:08:17 > 1:08:19- It's burning!- That's so harsh.
1:08:19 > 1:08:21- Lawrence Keogh.- Yes, Chef?
1:08:24 > 1:08:26- Have you been practising?- Yeah.
1:08:26 > 1:08:28You were quicker than this.
1:08:28 > 1:08:30Oof, Lawrence.
1:08:30 > 1:08:32You were quicker than Nick Nairn.
1:08:34 > 1:08:36Maybe you get the fire extinguisher.
1:08:36 > 1:08:39You were quicker than Jun Tanaka.
1:08:39 > 1:08:41Oh-ho-ho! Oh!
1:08:41 > 1:08:43- You weren't as quick as the other two, though.- Oh!
1:08:43 > 1:08:47You were 16.60 seconds. Pretty good.
1:08:55 > 1:08:58Amazingly, I think Lawrence seemed to be moving quite casually there.
1:08:58 > 1:09:01If he'd got a move on, who knows what his time would have been?
1:09:01 > 1:09:02Anyway, we'll never know.
1:09:02 > 1:09:04Up next, Atul Kochhar with an Anglo-Indian pie
1:09:04 > 1:09:08that originated in a Bombay sports club.
1:09:08 > 1:09:10- Great to have you on the show, boss.- Good to be back.
1:09:10 > 1:09:13- What are you cooking? - I'm cooking a great pie.
1:09:13 > 1:09:15It's called gymkhana chicken pie.
1:09:15 > 1:09:19It's a great Anglo-Indian delicacy which was left behind by the British.
1:09:19 > 1:09:23- I thought, "I'll revive this recipe." - This comes from a sports club.
1:09:23 > 1:09:26It is. It used to be Wellington club originally.
1:09:26 > 1:09:28The name was changed to gym.
1:09:28 > 1:09:31The Indian name got attached to that - khana - house.
1:09:31 > 1:09:32Gym house, basically.
1:09:32 > 1:09:37- We've got the chicken.- The way we are going about it, heat oil.
1:09:37 > 1:09:41Spices which are cassia, not cinnamon,
1:09:41 > 1:09:45cloves, black pepper, curry leaves, saute that, add chopped onions,
1:09:45 > 1:09:50add ginger and season the chicken with the flour and salt and pepper.
1:09:50 > 1:09:53- Add the spices. - The two spices we've got...
1:09:53 > 1:09:56Turmeric and coriander only.
1:09:56 > 1:09:59- We'll use some salt and pepper as well.- This is coconut milk?
1:09:59 > 1:10:02Instead of cream. I'll be using some silverskin onions.
1:10:02 > 1:10:04I'm going to do these veg.
1:10:05 > 1:10:08You are using thighs for this, aren't you?
1:10:08 > 1:10:14I'm using thighs because I think they have better flavour.
1:10:14 > 1:10:18The part of the animal which exercises more tend to have
1:10:18 > 1:10:22- better flavour.- Yup.- Apart from the beef fillet. That's the only one...
1:10:22 > 1:10:26It's kind of the same thing with pork and everything else.
1:10:26 > 1:10:31I want to keep a bit of fat as well. Just to get a nice flavour.
1:10:31 > 1:10:33If it's too fatty, you can trim it out.
1:10:36 > 1:10:41Lovely. You mentioned this spice here. This isn't cinnamon.
1:10:41 > 1:10:45You can call it white cinnamon, if you like.
1:10:45 > 1:10:49In India, people use cassia more than cinnamon.
1:10:50 > 1:10:52The bay leaf which we use in India
1:10:52 > 1:10:55is actually the same leaf from the cassia tree.
1:10:55 > 1:10:57It's not real bay leaf.
1:10:57 > 1:11:01- That is enough for us. - It's got a different flavour.
1:11:01 > 1:11:04Cinnamon is stronger, don't you think?
1:11:04 > 1:11:06Cinnamon is stronger and harsher.
1:11:06 > 1:11:09I find this a sweetish taste and I enjoy that.
1:11:09 > 1:11:14There's people who enjoy eating chicken kormas...
1:11:14 > 1:11:20Cinnamon is the strong one. Absolutely.
1:11:20 > 1:11:24There's your flour. I'll chop your onion for you.
1:11:24 > 1:11:30- Flour, salt.- I'll blanch the carrots and beans.- Thank you.
1:11:33 > 1:11:37You don't see many pies in Indian cookery.
1:11:37 > 1:11:40That's why I said it's an Anglo-Indian dish.
1:11:42 > 1:11:44Cinnamon is slightly stronger than cassia.
1:11:46 > 1:11:48That is good.
1:11:49 > 1:11:53The smell of this is... In with the onions.
1:11:53 > 1:11:57It's very important when you put in the spices,
1:11:57 > 1:12:01the oil has to be hot otherwise the spices will not release their flavour.
1:12:01 > 1:12:04Where can people get this stuff from?
1:12:04 > 1:12:07You can get it in normal supermarkets these days.
1:12:07 > 1:12:10You need to saute the onions.
1:12:10 > 1:12:14It doesn't have to go down to brown in colour.
1:12:14 > 1:12:18- The chicken is slightly toasting. - That's seasoned flour.
1:12:18 > 1:12:21Seasoned flour. The chicken goes in with the flour.
1:12:21 > 1:12:25- I'll take my...- Thank you. - ..my veg.
1:12:30 > 1:12:32These are just the carrots and beans.
1:12:32 > 1:12:34You could use any vegetable you want.
1:12:35 > 1:12:40I need some ginger once the chicken is slightly sauteed. Coated, sealed.
1:12:40 > 1:12:44I like ginger. I could have added before but it will give...
1:12:46 > 1:12:50- It can burn quite quickly. - Caramelised, which you don't want.
1:12:50 > 1:12:52You want a nice mild flavour of ginger.
1:12:55 > 1:12:57The spices we've got in here,
1:12:57 > 1:13:00turmeric is a great antiseptic, isn't it?
1:13:00 > 1:13:04- It's a great antiseptic, internally and externally as well.- Is it?
1:13:04 > 1:13:08- It works really well.- It's good on cuts and all that kind of stuff.
1:13:08 > 1:13:12I'm using coriander powder and turmeric.
1:13:13 > 1:13:15If people want to use curry powder,
1:13:15 > 1:13:18I'm not going to get offended.
1:13:18 > 1:13:23- Just a bit of curry powder. I don't know if you've ever heard of that about turmeric.- I didn't know that.
1:13:23 > 1:13:25If you get a cut on your arm,
1:13:25 > 1:13:29whack it on your arm. It makes your arm turn yellow.
1:13:29 > 1:13:31Other than that, it'll be all right.
1:13:31 > 1:13:34When you say, Indians don't do pie, would you put this on at Benares?
1:13:36 > 1:13:40I do it from time to time and this one is definitely going on the menu.
1:13:40 > 1:13:42Going on the menu.
1:13:42 > 1:13:44You've sealed off the chicken. What's next?
1:13:44 > 1:13:48You put the vegetables in now. Can I have some silver skin onions?
1:13:50 > 1:13:53- Samosas are a little bit pie-like. - Sorry?
1:13:53 > 1:13:55Samosas are a little bit pie-like.
1:13:55 > 1:14:02- Pie-like, yes.- It's ready now. We can add coconut milk.
1:14:04 > 1:14:06That's fine.
1:14:07 > 1:14:10We'll let it simmer for a good ten minutes
1:14:10 > 1:14:12until the pie's almost cooked.
1:14:12 > 1:14:14It doesn't cook for a predominant amount of time.
1:14:14 > 1:14:18Normally, you associate with pies, cook them for an hour.
1:14:18 > 1:14:21- This is quite quick. - We'll let it simmer.
1:14:21 > 1:14:24You have to make sure, before you put it in the pan,
1:14:24 > 1:14:25I prefer to use this.
1:14:25 > 1:14:26I know you laugh at me.
1:14:28 > 1:14:33- You're a mate of mine but...- You don't want your pastry to sink in.
1:14:33 > 1:14:35That's the main thing.
1:14:35 > 1:14:39Before you add the pie into the pie dish,
1:14:39 > 1:14:43the pies should be really cold otherwise the pastry will melt.
1:14:44 > 1:14:48- It's a great tip, James. You can laugh at it.- It's great, that.
1:14:48 > 1:14:52- I love that.- If you have a pie funnel, you can add it.
1:14:52 > 1:14:57- Why not use a shallower dish? - A shallower dish.
1:14:57 > 1:14:59You could. You could.
1:14:59 > 1:15:02If I did that for my folks back in Yorkshire,
1:15:02 > 1:15:04they would think they had been short-changed.
1:15:04 > 1:15:07LAUGHTER
1:15:07 > 1:15:11- Fresh air in the middle. - Have you got that?- Part of the plan.
1:15:12 > 1:15:17- Got the pastry here.- Perfect. - You've got some spices.
1:15:17 > 1:15:20- Tell us about the spices. - The spices, we've got coriander,
1:15:20 > 1:15:22fennel and black sesame seeds.
1:15:22 > 1:15:25You can use whatever blend you want, but I prefer that.
1:15:25 > 1:15:30I'm going to put the egg wash on top and then sprinkle the spices once
1:15:30 > 1:15:32I have the pastry on top.
1:15:33 > 1:15:37Just to make a beautiful crust. I'll let you do that.
1:15:37 > 1:15:41I'll put that on to stop the pastry from falling in there.
1:15:42 > 1:15:45A bit of egg wash round the edge.
1:15:45 > 1:15:49You just want coarsely-crushed spices.
1:15:51 > 1:15:54- There you go, chef.- Perfect. - Sprinkles on the top.
1:15:56 > 1:15:58I love this with the old spices on the top.
1:15:58 > 1:15:59Then you bake this in the oven?
1:15:59 > 1:16:02You bake it in the oven at 200 degrees centigrade.
1:16:02 > 1:16:05- How long will you do this for? - For about 10-12 minutes, James.
1:16:05 > 1:16:09- It's just the pastry to get cooked. - We've got our lovely pie here.
1:16:09 > 1:16:11I'll lift this over.
1:16:11 > 1:16:13Here you go. I'll get a plate.
1:16:16 > 1:16:18There you go, Chef. It looks fantastic.
1:16:20 > 1:16:22There you go.
1:16:23 > 1:16:25There you go.
1:16:26 > 1:16:28I'll use a bigger spoon.
1:16:28 > 1:16:30That's better.
1:16:30 > 1:16:33- A little bit of salad with this. - Yup.
1:16:36 > 1:16:40- There you go. I suppose you could do individual ones.- Easily.
1:16:47 > 1:16:48Look at that.
1:16:50 > 1:16:53Fantastic. First time I've ever seen an Indian pie.
1:16:55 > 1:16:57Beautiful.
1:16:58 > 1:17:01- It'll taste delicious, I hope. - Remind us what that is again.
1:17:01 > 1:17:04- Gymkhana chicken pie. - Easy as that.
1:17:09 > 1:17:15- Absolutely fabulous.- I can't wait. - You can't wait?- It looks amazing.
1:17:15 > 1:17:17Not a cauliflower in sight.
1:17:17 > 1:17:21- It smells delicious. - It does smell good.
1:17:21 > 1:17:24I love the combination of chicken and coconut milk.
1:17:24 > 1:17:27- They are made for each other. - Using the chicken thighs as well.
1:17:27 > 1:17:31- Take the skin off, stop them being too fatty. - They are tasty, aren't they?
1:17:31 > 1:17:33It seems like the cheaper cuts have a lot more flavour.
1:17:35 > 1:17:42- Mmm. My boys are going to love that. - There's a bit left over.
1:17:42 > 1:17:43You can take that.
1:17:43 > 1:17:46Apart from chicken, what else could you do with that?
1:17:46 > 1:17:50You could use beef, venison, duck. Whatever you fancy.
1:17:50 > 1:17:53- I suppose fish could work. - I should have said fish first.
1:17:53 > 1:17:59- Fish works really well with that. Haddock, salmon, prawns.- Gorgeous.
1:17:59 > 1:18:04As always, when he cooks, it's fantastic. The spices, fantastic.
1:18:09 > 1:18:12Where was the centre of that pie? It did look good, though.
1:18:12 > 1:18:15Right. Now, when Katy Brand came to the studio
1:18:15 > 1:18:17to face her food heaven or food hell,
1:18:17 > 1:18:19she had crossed fingers for coriander
1:18:19 > 1:18:22but was picky about pork. Let's find out what she got.
1:18:22 > 1:18:24Food heaven would be coriander,
1:18:24 > 1:18:26which could turn into a lovely little curry,
1:18:26 > 1:18:28with some, er,
1:18:28 > 1:18:31some lovely line-caught cod here, nice little pilau rice,
1:18:31 > 1:18:33- and some coriander flatbreads. - And a milkshake?
1:18:33 > 1:18:36Yes, a little bit of milkshake, could be that.
1:18:36 > 1:18:39Or it could be this pork chop over here, grilled,
1:18:39 > 1:18:41with cavolo nero, which is lovely
1:18:41 > 1:18:43with an apple and cider sauce,
1:18:43 > 1:18:47- and then some crispy black pudding fritters.- I like the cider.
1:18:47 > 1:18:50Yeah, OK. And what do you think it's going to be?
1:18:50 > 1:18:52What do you think these lot have chosen?
1:18:52 > 1:18:56Well, I've tried my best to be on best behaviour today,
1:18:56 > 1:18:58so this... Normally I'm an appalling human being,
1:18:58 > 1:19:01and I've tried to be charming in order to get, you know...
1:19:01 > 1:19:04- And it's worked.- Psychopathic manipulation.- It's worked!
1:19:04 > 1:19:08That's what you've got. Apart from one caller, so we'll lose that.
1:19:08 > 1:19:10We've got our cod now. What I'm going to do is
1:19:10 > 1:19:12get our curry on first of all.
1:19:12 > 1:19:15Now, we're going to start off with some onion, first of all.
1:19:15 > 1:19:17So I should get you to chop this, really...
1:19:17 > 1:19:20- I can't do it like that. - ..since you did the old MasterChef.
1:19:20 > 1:19:23Yeah, but I asked them not to film me chopping an onion
1:19:23 > 1:19:25- cos I was too embarrassed. - Really?- Yeah.
1:19:25 > 1:19:27So we're basically going to finely chop this,
1:19:27 > 1:19:30- if you can just grab me a little bit of oil...- Which one?- Any.
1:19:30 > 1:19:33The small bottle will be fine. About two tablespoons in there.
1:19:33 > 1:19:35We'll get these onions frying.
1:19:35 > 1:19:37That'll do, thank you very much.
1:19:37 > 1:19:40We'll get that frying in there nicely.
1:19:40 > 1:19:42Get a bit of colour on these as well.
1:19:42 > 1:19:44So John's going to do a nice little sort of pilau rice as well
1:19:44 > 1:19:48so he's going to start of with again some onions, and that's the thing
1:19:48 > 1:19:50with Indian cooking, it's onions, onions, onions.
1:19:50 > 1:19:52I'd love to know how to make proper pilau rice.
1:19:52 > 1:19:55- Well, he's going to show you now. - Very simple.
1:19:55 > 1:19:58- Just a little bit of onion and spice...- Yep.
1:19:58 > 1:20:00Touch of garlic...
1:20:00 > 1:20:02And then braise it, really.
1:20:02 > 1:20:04- Mmm?- Just braising it.
1:20:04 > 1:20:06Meanwhile, we are going to take our spices for this.
1:20:06 > 1:20:10- So, we have got cinnamon, we have got some...- Is that fennel?
1:20:10 > 1:20:13- ..coriander seeds... No, this is cumin seeds...- Oh, cumin seeds.
1:20:13 > 1:20:16..a bit of mustard seed has gone in there as well.
1:20:16 > 1:20:21And then just a touch of turmeric has gone in there.
1:20:21 > 1:20:23So, I'm going to brown off these onions,
1:20:23 > 1:20:25I want to get these nice and coloured
1:20:25 > 1:20:26so if you can look after those while
1:20:26 > 1:20:29I go over here and get this on as well. These are our spices.
1:20:29 > 1:20:32So, are you going to explain what you're doing over there,
1:20:32 > 1:20:35- Michael, with the flatbreads? - So, yes, absolutely.
1:20:35 > 1:20:40I have got some spices, turmeric and, I think it's cumin as well.
1:20:40 > 1:20:44We have some plain flour, we got some flatbread,
1:20:44 > 1:20:47so I have just chopped your lovely coriander through it.
1:20:47 > 1:20:50A little bit of salt. And we are just going to mix that together and then we are
1:20:50 > 1:20:52going to roll it out and create lovely flatbread for you.
1:20:54 > 1:20:56All right, do you see the spices?
1:20:56 > 1:21:00We are going to grind these up, you want it nice and powdered.
1:21:00 > 1:21:03I've toasted these in a dry pan to start with
1:21:03 > 1:21:07so these have got the cinnamon in as well.
1:21:07 > 1:21:10Did you deliberately give me the shortest spoon in the kitchen?
1:21:10 > 1:21:12- Sorry.- For the hottest pan?
1:21:12 > 1:21:15- You've got the longest spoon in the kitchen.- Oh, thank you.
1:21:15 > 1:21:17That's what I like.
1:21:17 > 1:21:18SHE LAUGHS
1:21:18 > 1:21:20Right, here we go with that now. Spices going in.
1:21:20 > 1:21:22I'm now going to take the garlic and the ginger.
1:21:22 > 1:21:26I'm going to add the garlic now because I don't want it to burn
1:21:26 > 1:21:27so get the onions coloured first.
1:21:27 > 1:21:31So, just throw the garlic in like that.
1:21:31 > 1:21:33And the ginger we'll pop in there as well.
1:21:33 > 1:21:35So we're just going to toast off these spices even more...
1:21:35 > 1:21:39And is this like a Southern Indian thing or a Thai thing?
1:21:39 > 1:21:41Yeah, Goan sort of...
1:21:41 > 1:21:44Curry with coconut milk, that kind of stuff, really.
1:21:44 > 1:21:46And then we have got the ginger which I'm going to put in
1:21:46 > 1:21:49finely diced, and one of the other things that I'm going to put
1:21:49 > 1:21:52in right at the end is a little bit of mango to it as well.
1:21:52 > 1:21:55- Oh, wow. Awesome.- So we're going to throw that in.- There, you see?
1:21:55 > 1:21:57Your star anise seed.
1:21:57 > 1:21:59You've got a little bit of cardamom pod inside there and
1:21:59 > 1:22:03a touch of cinnamon and it gives you a very, very aromatic flavour.
1:22:03 > 1:22:06So you are searing it off first, no colour.
1:22:06 > 1:22:09- No colour, yeah. Just glazing the rice.- Yeah.
1:22:09 > 1:22:10OK.
1:22:10 > 1:22:13I'm going to throw in the ginger. Turn that off.
1:22:13 > 1:22:14That one on, that one off.
1:22:14 > 1:22:17- And then we can start to add our fish.- It smells lovely.
1:22:17 > 1:22:19- It smells good, doesn't it?- Yeah.
1:22:19 > 1:22:22But then, the other thing that we're going to put in there is this stuff.
1:22:22 > 1:22:24- This is tamarind.- Oh, yes.- You find it in a lot of the sort of curries.
1:22:24 > 1:22:28- Particularly with duck as well. It goes fantastic with duck. - Yeah, it's lovely, isn't it?
1:22:28 > 1:22:31But you only want a little bit of it because it's quite sour on
1:22:31 > 1:22:34its own. So, we just put a touch in there and I'm going to bring
1:22:34 > 1:22:38- that to the boil now and add our fish.- What kind of fish is that?
1:22:38 > 1:22:41This is line caught cod. Really, this one.
1:22:41 > 1:22:44But, nowadays, you can use pollock which is good.
1:22:44 > 1:22:46- So, that's sort of good girl cod, is it?- Good girl cod.
1:22:46 > 1:22:48Line caught cod.
1:22:48 > 1:22:50Rather than the net caught cod which is all manner of
1:22:50 > 1:22:52different stuff they catch at the same time.
1:22:52 > 1:22:55Cos you sort of feel like you can't eat cod at all now,
1:22:55 > 1:22:56but line caught cod is fine, is it?
1:22:56 > 1:22:59Well, the line caught one, they hand-pick them, I suppose,
1:22:59 > 1:23:01any smaller ones they have to put back so, you know,
1:23:01 > 1:23:04- it's labour-intensive, but it's... - Wandering off, Michael?
1:23:04 > 1:23:06It's all right, we're being stitched up on the pan.
1:23:06 > 1:23:10You get the proper sized fish as well so... In we go with the cod.
1:23:10 > 1:23:13And the reason why I don't put this in too early is because it's
1:23:13 > 1:23:16going to overcook. So we'll just take that off.
1:23:16 > 1:23:20Yeah, what it is is that I thought we were going to be in a bigger pan.
1:23:20 > 1:23:22So, we have ended up with a smaller.
1:23:22 > 1:23:24I'll put a bit in there and I'll roll out another one.
1:23:24 > 1:23:27Let me switch this off. Switch that on.
1:23:27 > 1:23:31Off as well, so we have got the rice cooking as well, turn it up,
1:23:31 > 1:23:34turn that one off, so you have got the old flatbreads,
1:23:34 > 1:23:38little bit of oil in there as well and then we are just going to
1:23:38 > 1:23:43take this and then just finely dice this together with the chilli
1:23:43 > 1:23:45and put it in there at the last minute.
1:23:45 > 1:23:48So, are you on a book tour at the moment, then? Is that it?
1:23:48 > 1:23:51- You going all over the UK?- Yeah, we're just sort of cranking up now.
1:23:51 > 1:23:53I mean, obviously people can buy the e-book right now if they are
1:23:53 > 1:23:55literally desperate to read it this afternoon.
1:23:55 > 1:23:58- I have just downloaded it, actually.- Have you?- Yeah.
1:23:58 > 1:24:00- And, yeah, I bought your recipe book as well.- Thank you.
1:24:00 > 1:24:05And, and yours, John. And yours!
1:24:05 > 1:24:09And I've got the Saturday kitchen app!
1:24:09 > 1:24:12Yes, if people want a paperback or a hardback,
1:24:12 > 1:24:16that's out at the end of July so I'm sort of doing this at various
1:24:16 > 1:24:19book festivals and really looking forward to it, actually.
1:24:19 > 1:24:21So, is the film sort of career,
1:24:21 > 1:24:24is that something you would like to do more of or is that...
1:24:24 > 1:24:26Yes, I mean, I love working in film, it's lovely to work on something
1:24:26 > 1:24:29long form and really get to know a whole crew and cast
1:24:29 > 1:24:31over the course of a few months and I'd love to direct a film
1:24:31 > 1:24:34so hopefully that'll happen at some point in the future.
1:24:34 > 1:24:37And this new one, is it musical based?
1:24:37 > 1:24:40- What is the idea of the new film? - Oh, no. It's very much a musical.
1:24:40 > 1:24:43- That's it?- Yeah, people will burst into song at a moment's notice,
1:24:43 > 1:24:46so people should be prepared for that when they arrive.
1:24:46 > 1:24:49It's... And it's a really fun summer film.
1:24:49 > 1:24:52You know, you get a tan just watching it and Italy is just
1:24:52 > 1:24:54ravishing in it, you know,
1:24:54 > 1:24:57it's sort of turquoise sea and beautiful landscapes so...
1:24:57 > 1:25:02- Don't big it up to much.- Yeah, OK! - Tonight, you know.- Oh, yes. But...
1:25:02 > 1:25:05Yeah, it's just that it's a very fun summer film, really.
1:25:05 > 1:25:08- It's just, you know, sort of... - Well, we look forward to it as well.
1:25:08 > 1:25:10- Thank you.- Right, how are we doing with the old flatbreads?
1:25:10 > 1:25:14- Yes, I'm about to turn them over. - I'll just get a spoon as well.
1:25:14 > 1:25:17So I'll just bring over the rice which is I think now cooked.
1:25:17 > 1:25:20So, you cook the rice for about sort of 20 minutes, really,
1:25:20 > 1:25:23I suppose, just gently cooked with the lid on.
1:25:23 > 1:25:25- It has definitely been 20 minutes since...- This one?
1:25:25 > 1:25:27Yes, it has definitely been 20 minutes.
1:25:27 > 1:25:30And then right at the last minute cos this is...
1:25:30 > 1:25:32The fish has started to cook.
1:25:32 > 1:25:35So, all we do with this is just turn it over and it will cook
1:25:35 > 1:25:38- the other side. The key to this is just...- It smells so good.
1:25:38 > 1:25:40Yeah, it's actually starting to just sort of fall apart
1:25:40 > 1:25:42at the moment, this one.
1:25:42 > 1:25:45So, just turn it over like that, it doesn't take very long when
1:25:45 > 1:25:47you put fish in the pan like this with...
1:25:47 > 1:25:49You boil it. And then coriander.
1:25:49 > 1:25:53- Lots of it.- Yes, lots of it. - Cos this is what you wanted.
1:25:53 > 1:25:56- So you cannot see the curry. - All right.
1:25:56 > 1:25:57A bit of salt as well.
1:25:57 > 1:26:00- All put in there, have you got any salt there, boys?- Just...
1:26:00 > 1:26:02- Yeah, I just thought I had it. - It's all right, I'll use this.
1:26:02 > 1:26:04A bit of salt.
1:26:04 > 1:26:06Just pop that in there.
1:26:06 > 1:26:10Just the smell of coriander. I wish someone would make a perfume that was just sort of Eau du Coriander.
1:26:10 > 1:26:11THEY LAUGH
1:26:11 > 1:26:16Just put on my... Snorting coriander. That's how much I love it.
1:26:17 > 1:26:19Right, are they...
1:26:19 > 1:26:22- My aftershave smells a little bit of coriander.- Does it?
1:26:22 > 1:26:25- You aftershave has got coriander in it?!- Don't make me lick you.
1:26:25 > 1:26:26THEY LAUGH
1:26:28 > 1:26:30Well, it all happened here.
1:26:30 > 1:26:31THEY LAUGH
1:26:31 > 1:26:33I'm glad you were going to say that,
1:26:33 > 1:26:35because I didn't know where to go after that.
1:26:35 > 1:26:37Last seen at the Ritz.
1:26:37 > 1:26:40Like Margaret Thatcher. No, I shouldn't have said that.
1:26:42 > 1:26:47And then I've got salt and pepper in there, right,
1:26:47 > 1:26:50- how are we doing with the old flatbreads?- Yes, just cooked.
1:26:50 > 1:26:52- Just about there. - Yes, just about there.
1:26:52 > 1:26:55- Fish is cooked as well. - This is great,
1:26:55 > 1:26:58basically I have got three men cooking me my lunch.
1:26:58 > 1:27:00This is how I want to live all the time,
1:27:00 > 1:27:03- this is how I imagine Madonna lives.- Is it?- Yes.
1:27:03 > 1:27:06I'm sure she has got air conditioning.
1:27:06 > 1:27:08It's proper hot in here, I tell you.
1:27:08 > 1:27:10- Right, have you got a cloth?- Yes.
1:27:14 > 1:27:18- There you go.- Oh, so good.- Lovely.
1:27:18 > 1:27:19I have just suddenly thought,
1:27:19 > 1:27:22people are going to be sort of tuning in about 10 o'clock
1:27:22 > 1:27:25to see us three dancing like Madness to Beyonce.
1:27:25 > 1:27:27But the reason for it was you did... You did...
1:27:27 > 1:27:31I did the single ladies dance for Sport Relief a few years ago,
1:27:31 > 1:27:33yes, and I have never been allowed to forget it.
1:27:33 > 1:27:36It was fantastic. Much better than us by the way, as well.
1:27:36 > 1:27:38Thank you for voting for my food heaven.
1:27:38 > 1:27:41- Tell us what you think of that one.- I'm really very grateful.
1:27:41 > 1:27:43A bit of kick with the chilli in at the end.
1:27:44 > 1:27:46Mmm.
1:27:46 > 1:27:49- Oh, that's so nice. - You happy with that?- Yes, thank you.
1:27:53 > 1:27:56So, which tasted better, Katie? The curry or John Williams?
1:27:56 > 1:27:59Well, I'm afraid that's it for this week's Best Bites, I hope you
1:27:59 > 1:28:02have enjoyed taking a look back at some of the delicious dishes
1:28:02 > 1:28:04from Saturday Kitchen's store cupboard.
1:28:04 > 1:28:06Have a great week and we'll see you soon.