18/06/2017

0:00:02 > 0:00:04Good morning, I'm Matt Tebbutt and over the next 90 minutes

0:00:04 > 0:00:06we are going to serve up a seriously mouthwatering menu of

0:00:06 > 0:00:09culinary treats. So sit back, put your feet up and get ready

0:00:09 > 0:00:12for another helping of Saturday Kitchen Best Bites.

0:00:33 > 0:00:36Welcome to the show. Now, I hope you're ready for an irresistible line-up of top

0:00:36 > 0:00:39chefs, ready to serve up some of their finest feats

0:00:39 > 0:00:43for an array of famous faces who can't wait to get stuck in.

0:00:43 > 0:00:46Coming up on today's show, James Martin serves roasted pork

0:00:46 > 0:00:49fillet with chorizo and pepper sauce for Jason Donovan.

0:00:49 > 0:00:53Allegra McEvedy shows us a simple but tasty way to cook monkfish.

0:00:53 > 0:00:56She mixes herbs, spices with oil and couscous,

0:00:56 > 0:00:59and then seals in foil with a portion of monkfish.

0:00:59 > 0:01:02These are then baked before being served in the bag.

0:01:02 > 0:01:05Vivek Singh is here with a delicious take on lamb kebab.

0:01:05 > 0:01:07He serves kebab two ways,

0:01:07 > 0:01:10skewered and coated in chopped vegetables, and formed into burgers.

0:01:10 > 0:01:12These are char-grilled and then served with

0:01:12 > 0:01:14a green coriander chutney.

0:01:14 > 0:01:17And taking up the omelette challenge today are Anthony Demetre and

0:01:17 > 0:01:20Kenny Atkinson. And with neither on the board,

0:01:20 > 0:01:23they'll both be determined to deliver some edible omelettes.

0:01:23 > 0:01:25Then it's over to cookery writer Sophie Grigson,

0:01:25 > 0:01:28who's serving up a traditional Sardinian dish.

0:01:28 > 0:01:30She steams clams and serves with garlic,

0:01:30 > 0:01:32saffron and chilli fregula pasta.

0:01:32 > 0:01:35And finally, actress Cherie Lunghi faces her food heaven or her food hell.

0:01:35 > 0:01:38Did she get food heaven, mozzarella stuffed chicken with roasted

0:01:38 > 0:01:40tomatoes, aubergines and basil pesto?

0:01:40 > 0:01:44Or her food hell, gooseberry crumble with vanilla custard and ice cream?

0:01:44 > 0:01:46You can find out what she got at the end of the show.

0:01:46 > 0:01:48But first, it's over to Paul Rankin,

0:01:48 > 0:01:51who is serving up a simple summer salad.

0:01:51 > 0:01:54An absolute genius. I know him from Ready Steady Cook, it's of course Mr Paul Rankin.

0:01:54 > 0:01:56- It's the nicest you've ever been to me.- Is it?

0:01:56 > 0:01:58Well, I'm not going to get you to sing, anyway.

0:01:58 > 0:02:01- No, no, don't, please don't.- I watched that. We won't mention the singing bit.

0:02:01 > 0:02:04- So, tell us what you're making.- It was good fun, I really had a ball.

0:02:04 > 0:02:07I would do that again in a heartbeat. Pleasure to do that.

0:02:07 > 0:02:10- Please don't. Gives my ears a rest. - Summer salad Roscoff I call it.

0:02:10 > 0:02:14It's a summer salad, I used to do it at the restaurant quite a lot.

0:02:14 > 0:02:18- But it's basically a nicoise salad done with salmon.- Lovely.

0:02:18 > 0:02:21And I do it poached, to keep it nice and light and fresh.

0:02:21 > 0:02:23First thing we're going to do is make a court-bouillon.

0:02:23 > 0:02:26- So I need a little bit of wine for that, James.- A bit of wine.

0:02:26 > 0:02:27I can get that, that's no problem.

0:02:29 > 0:02:31- I'll get you a little bit of wine. Here you go.- Thank you, sir.

0:02:31 > 0:02:35You see the way they've put that fridge there so that every time you go in there, they see your bum.

0:02:35 > 0:02:38Exactly. Thank you very much. He's started already.

0:02:38 > 0:02:41- They were looking, they were looking.- Simon!

0:02:41 > 0:02:44For a court-bouillon... And here I've got a little bit of water.

0:02:44 > 0:02:48A good splash, good glug of wine in there. I've got some white wine.

0:02:48 > 0:02:51- Is that any wine, just any white wine?- Any dry white wine.

0:02:51 > 0:02:53- Good.- A little bit of vinegar going in there.

0:02:53 > 0:02:55Do you want me to get the fish out of the fridge?

0:02:55 > 0:02:59Oh, yeah, get me some fish out of the fridge. But a court-bouillon... A bouquet garni now.

0:02:59 > 0:03:03A little bit of parsley, a little bit of leek, celery, thyme,

0:03:03 > 0:03:04something like that.

0:03:04 > 0:03:09And it just goes in there to give it a lovely sort of savoury flavour.

0:03:09 > 0:03:11You've made it out of leeks and that sort of thing.

0:03:11 > 0:03:15- What do you think of the dried one? - It's actually not a bad product.

0:03:15 > 0:03:17- I suppose it's a bit early for a glass of wine, is it?- Not for you.

0:03:17 > 0:03:21- No. Oops.- Have you broken my glass already?

0:03:21 > 0:03:25- That was a trick. He set me up. - LAUGHTER

0:03:25 > 0:03:29- The old Irish thing.- Got him, got him!- I'll just have to take it from the bottle, then.

0:03:29 > 0:03:31- So... - LAUGHTER

0:03:31 > 0:03:33It's going to be a great show.

0:03:33 > 0:03:36OK, lovely piece of salmon here. Yeah?

0:03:36 > 0:03:40I've kept the skin on, because the skin sort of protects it,

0:03:40 > 0:03:43keeps it moist while we're poaching it.

0:03:43 > 0:03:46- Right.- Now, what I've done is I've chosen a pan where it's going to be

0:03:46 > 0:03:51a very tight fit. OK? So, in goes the salmon.

0:03:51 > 0:03:54And lots of salt in there. I always taste it.

0:03:54 > 0:03:58And the amount of salt in it should be almost like it's been

0:03:58 > 0:04:02poached in the sea, OK? So, lovely and salty.

0:04:02 > 0:04:05OK, I'm going to get my beans in. I'll just come to the other ingredients in a second,

0:04:05 > 0:04:08but the beans take a little while to cook. So, again, nicely seasoned.

0:04:08 > 0:04:10- French beans, yeah?- Yeah.

0:04:10 > 0:04:14So, I mean, it's not really classic salad nicoise garnish,

0:04:14 > 0:04:17but a sort of summer salad garnish.

0:04:17 > 0:04:22- So, if you have time, perhaps you could...- I knew I'd have to do something.- ..cut up the tomatoes.

0:04:22 > 0:04:26- Well, no such thing as a free lunch. - Paul, can I ask you a question?- Yes.

0:04:26 > 0:04:30Why has the salmon got to be in a small pot, why have you done that?

0:04:30 > 0:04:35- Well, what it does, it keeps the amount of liquid to a minimum.- OK.

0:04:35 > 0:04:38So that you're not sort of diluting the flavour of it.

0:04:38 > 0:04:40Because, you know, you get that dilution of flavour.

0:04:40 > 0:04:43If you poached a cube of salmon in a big pasta pot,

0:04:43 > 0:04:46it sort of dilutes the flavour of it. So, it's to keep it nice.

0:04:46 > 0:04:48So you're just going to bring that to the boil. Which that is.

0:04:48 > 0:04:51Bring it to the boil, simmer it for a couple of minutes.

0:04:51 > 0:04:55And then I'm going to put a lid on it and put it to one side.

0:04:55 > 0:04:58Now, I let it cool down, but I don't put it in the fridge, OK?

0:04:58 > 0:05:01I always think, all these sorts of things...

0:05:01 > 0:05:05- Are you going to do those things? - Sorry, I'm going as quick as I can.

0:05:05 > 0:05:09- No! No, those are lovely, lovely, perfect.- What have I done wrong?

0:05:09 > 0:05:16No, I'm just teasing, just teasing. So...just fish these out.

0:05:16 > 0:05:19There you go. And what I'm going to do is, I'm just going to flake the salmon,

0:05:19 > 0:05:24- going to keep it really nice and casual.- So, anyway, that's tomato.

0:05:24 > 0:05:27- What else do you want doing? - Cucumber I need done.

0:05:27 > 0:05:30You know, this cucumber's from my garden.

0:05:30 > 0:05:31I picked this for you this morning.

0:05:31 > 0:05:34I suspected it might be from your garden.

0:05:34 > 0:05:39- Now, how much do you actually have to do with...?- A lot, I do it all.

0:05:39 > 0:05:41- I do it all.- What, show me your nails.

0:05:43 > 0:05:46He's such a fibber, you know.

0:05:46 > 0:05:50It's like, you can always tell a chef who works in the kitchen

0:05:50 > 0:05:53- by all the burns...- Exactly, I know.

0:05:53 > 0:05:57And you can see how moist the salmon is just underneath the skin there.

0:05:57 > 0:05:59Now, what we do here...

0:05:59 > 0:06:02Now, this is simmered for a couple of minutes, so all I do, put on

0:06:02 > 0:06:07the lid, and then leave it to cool down in the liquid and it will continue poaching.

0:06:09 > 0:06:11- As I said...- Taste that. Straight out of my garden.

0:06:13 > 0:06:16Look at that. What's wrong with it?

0:06:16 > 0:06:18- It is delicious.- It is delicious.

0:06:18 > 0:06:22It's got a really vibrant flavour. So, nice big chunks of salmon.

0:06:22 > 0:06:26Nice, big, generous flakes. Want another job?

0:06:26 > 0:06:29Yeah, give me another job. What do you want? Make the dressing?

0:06:29 > 0:06:32What I want you to do is, what I've got here is some mayonnaise,

0:06:32 > 0:06:34a little bit of anchovy, a little bit of basil.

0:06:34 > 0:06:37We need to combine all those, so if you just crush the anchovy.

0:06:37 > 0:06:40- Crush the anchovy, yeah.- Mix it with the mayo.- Mix it with the mayo.

0:06:40 > 0:06:43- And the basil, yeah? - And the basil.- Lovely.

0:06:43 > 0:06:45- And that's our base for the dressing.- So, I mean, you use salmon,

0:06:45 > 0:06:48but could you use white fish for this as well, I suppose?

0:06:48 > 0:06:50I think you can use virtually anything.

0:06:50 > 0:06:52And you don't have to poach it, you could char-grill it,

0:06:52 > 0:06:57or you could...pan-fry it, anything like that will work quite well.

0:06:57 > 0:07:01- Antonio's sat over there looking on.- I'm salivating.- Salivating.

0:07:01 > 0:07:02JAMES LAUGHS

0:07:02 > 0:07:08Now, one of my favourite things to put in a summer salad are boiled eggs.

0:07:08 > 0:07:13And what I do is, I boil them for about seven minutes.

0:07:13 > 0:07:18And like that, they stay beautifully sort of... They're cooked,

0:07:18 > 0:07:20but they're slightly soft in the middle.

0:07:20 > 0:07:23And that's the way I love them, with the yolks nice and bright.

0:07:24 > 0:07:28To me, it's all these little details that make the difference when

0:07:28 > 0:07:32you're cooking. Artichokes would be great with this. And basically,

0:07:32 > 0:07:34you can use anything in this salad that's kind of in season.

0:07:34 > 0:07:38What I particularly love are things like broad beans, new potatoes,

0:07:38 > 0:07:42things like that, which, you know, are absolutely delicious.

0:07:42 > 0:07:46- So, how's it looking, folks, so far? Emma, Simon?- It looks good. - Looking forward to tasting this?

0:07:46 > 0:07:48It looks ever so good, but we could do with a glass of wine.

0:07:48 > 0:07:52- Wine's coming, don't worry.- I was trying to do that for you, Natalie.

0:07:52 > 0:07:54Right, what's going in this dressing now?

0:07:54 > 0:07:57Now, the only other thing we're going to do is just dilute it

0:07:57 > 0:08:01- a little bit with a little bit of the court-bouillon.- OK.

0:08:01 > 0:08:05- So a little bit of this liquor. - So about... About two tablespoons.

0:08:05 > 0:08:07CLANGING

0:08:07 > 0:08:10You're just destroying my kitchen already. It's only a day old!

0:08:11 > 0:08:15- So, it just makes it a little bit more... That's terrific.- Season it?

0:08:15 > 0:08:19- I don't normally have these problems.- Right. Seasoning?- Yeah.

0:08:19 > 0:08:23And what we're going to do... Are these your salad leaves as well?

0:08:23 > 0:08:27- These are from my garden, salad leaves.- Nice sprinkle of olive oil.

0:08:27 > 0:08:30- Lemon juice?- A little bit of lemon juice, a little bit of salt and pepper.

0:08:30 > 0:08:34- And I'm going to start to build the salad.- Start plating it up, there we go.

0:08:34 > 0:08:38- So...- Fire away.- A little bit of salt onto here.- Yeah.

0:08:38 > 0:08:40A little bit of pepper for the tomatoes.

0:08:40 > 0:08:43Now, it's important when people season that, you're using the

0:08:43 > 0:08:47sea salt, not the table salt, because it's totally different flavour, isn't it?

0:08:47 > 0:08:52Yeah, I love the sort of fresh, the clean taste of a good sea salt,

0:08:52 > 0:08:56I think it makes a pretty big difference, actually.

0:08:56 > 0:08:59Perfectly cooked tomatoes, look at them.

0:08:59 > 0:09:02I've never seen a guy who can cook tomatoes like you.

0:09:02 > 0:09:05And be very casual with this. You know, we could just whack everything on top of that salad,

0:09:05 > 0:09:08it would be grand. You know, it can come off the plate a little bit.

0:09:08 > 0:09:12- Do you want some of these on as well?- Yeah.

0:09:12 > 0:09:15Lovely. Simple food, that's the secret with this, isn't it, really?

0:09:15 > 0:09:17Is this sort of a lunchtime dish, you'd have this at lunchtime?

0:09:17 > 0:09:20I think it's very much a lunchtime dish.

0:09:20 > 0:09:23It's... It would be a lovely light supper dish, especially with new potatoes.

0:09:23 > 0:09:26You could serve them on the side, or tossed with

0:09:26 > 0:09:29a little bit of vinaigrette or mayonnaise or dressing.

0:09:29 > 0:09:33But the secret is to serve that salmon at room temperature, isn't it?

0:09:33 > 0:09:36I think everything kind of needs to be at room temperature,

0:09:36 > 0:09:38really, because the...

0:09:38 > 0:09:42You know, the eggs and everything, it makes such a difference, really.

0:09:42 > 0:09:44And as much or as little dressing as you want.

0:09:44 > 0:09:47And the beans as well, try not to blanch them into cold water,

0:09:47 > 0:09:50- because the flavour changes them quite a lot, doesn't it?- I think so.

0:09:50 > 0:09:55I love that sort of warm potatoes and warm green beans.

0:09:55 > 0:09:58So, there we have it. That's my summer salad Roscoff.

0:09:58 > 0:10:02- Doesn't look too bad, that. I quite like the look of that.- Very nice.

0:10:02 > 0:10:03It's not bad. The boy's done good.

0:10:05 > 0:10:08Right, but the real truth is in the tasting. Here we go.

0:10:08 > 0:10:13Come on over, Paul. Natalie, you get first dive in with your fork.

0:10:13 > 0:10:17- There you go.- I can't believe the many small disasters that happened. - I can't believe it as well.

0:10:17 > 0:10:20- My brand-new kitchen. - And your brand-new show.

0:10:20 > 0:10:23Yeah, brand-new show, brand-new kitchen.

0:10:23 > 0:10:25Hang on a sec.

0:10:26 > 0:10:29- Mmm!- You like that?- Really, really nice.

0:10:29 > 0:10:31Is this the type of thing you would cook?

0:10:31 > 0:10:34Yeah, I'd have a go at this, definitely, yeah.

0:10:34 > 0:10:37- It's really, really nice.- We encourage the guests just to speak your mind completely.

0:10:37 > 0:10:40- So if it's absolutely terrible... - No, no, no. - THEY LAUGH

0:10:40 > 0:10:43Actually, it's as bad as your singing.

0:10:43 > 0:10:45THEY LAUGH

0:10:45 > 0:10:48- Tell me what you think.- That's lovely, really nice.

0:10:48 > 0:10:51- It's very light, like you said. - I think it is really light.

0:10:51 > 0:10:56- I particularly like the warm salmon and the warm...- Yeah, it makes a big difference.

0:10:56 > 0:10:58Quite often, if you get a salmon like that in a restaurant,

0:10:58 > 0:11:00everything is coming sort of fridge cold.

0:11:00 > 0:11:04- And it's just not the same at all. - Tastes good?- Tastes great.

0:11:04 > 0:11:06Pass it down to Antonio right at the end.

0:11:11 > 0:11:14That was actually the first-ever recipe cooked on

0:11:14 > 0:11:16Saturday Kitchen, 11 years ago.

0:11:16 > 0:11:19Coming up, James cooks roasted pork fillet with chorizo and

0:11:19 > 0:11:20pepper sauce for Jason Donovan.

0:11:20 > 0:11:24But first, it's over to Rick Stein, who is on the hunt for razor clams.

0:11:36 > 0:11:40Cooks in hot kitchens need a tranquil place to go.

0:11:40 > 0:11:44Not just for the fresh air, but as a source of inspiration.

0:11:44 > 0:11:47And the estuary here at Padstow is mine.

0:11:47 > 0:11:50John Betjeman, in fact, lived just across the water and felt

0:11:50 > 0:11:54exactly the same, and many of his Cornish poems were inspired

0:11:54 > 0:11:58by the light and the sense of space that the estuary gives.

0:12:07 > 0:12:09One thing I really like to do,

0:12:09 > 0:12:13and I can only do this once or twice a year at very low tides,

0:12:13 > 0:12:16is to go right down to the mouth of the estuary with

0:12:16 > 0:12:20a friend of mine called Ed, and we catch razor shells,

0:12:20 > 0:12:23and this is just the most extraordinary thing.

0:12:43 > 0:12:46I've never seen anything like it, I don't think anybody has, really.

0:12:46 > 0:12:48Except for Ed. I mean, it's just...

0:12:48 > 0:12:51The way they come up, it's like a sort of... I just think it's like

0:12:51 > 0:12:55a ship going down in reverse, you know, it's just so weird.

0:12:55 > 0:12:57It's real David Attenborough stuff.

0:12:57 > 0:13:00You know, we're in sort of nature, nature programmes here.

0:13:02 > 0:13:05Oh! There he is.

0:13:05 > 0:13:09'The whole business of catching them is really quite surreal.

0:13:09 > 0:13:12'You have to pour salt down their holes or burrows,

0:13:12 > 0:13:15'and suddenly they pop up out of the sand.

0:13:15 > 0:13:17'They seem to appear from nowhere.'

0:13:17 > 0:13:20Oh! Christ. Jeez, that made me jump.

0:13:20 > 0:13:25- See that?- Yeah.- There's another one, I think, just here. Yeah, it is.

0:13:25 > 0:13:28- Oh, there he is.- Fantastic.- We'll have that one.- Just tell me when.

0:13:28 > 0:13:32Grab him now. Hold him tight. Now try and pull him out. But gently.

0:13:32 > 0:13:36Very gently. Ease him out slowly.

0:13:36 > 0:13:38- God, that's so much...- Strength.

0:13:38 > 0:13:42- It's amazing.- That's right. Very gently, so you don't break him.

0:13:42 > 0:13:45That's him, you've got him. Perfect. Well done.

0:13:47 > 0:13:48Oh.

0:13:49 > 0:13:53- Do you eat these?- Ugh!- You're mad. - Yuk!

0:13:53 > 0:13:56'Ed's reaction is typical of so many fishermen.

0:13:56 > 0:14:00'They don't actually like fish. Particularly clams.

0:14:00 > 0:14:03'But, you know, when these clams are partnered with something like

0:14:03 > 0:14:07'salt pork, the sweetness of the clams contrasted with the

0:14:07 > 0:14:12'saltiness of the pork is a real gourmet's delight.'

0:14:12 > 0:14:14This is the best time of day for me, in the afternoon,

0:14:14 > 0:14:16we've just had a busy lunch.

0:14:16 > 0:14:21The kitchen is all dark now, nice and calm, no stress. No stress.

0:14:21 > 0:14:24I'm going to make this absolutely wonderful chowder.

0:14:24 > 0:14:28Cod and clam chowder. Just finishing off the cod there.

0:14:28 > 0:14:32But the main ingredient, of course, is the clams that we picked earlier.

0:14:32 > 0:14:37These beautiful razor shells. And some other clams from the estuary.

0:14:37 > 0:14:39Covered, as we always do, in seaweed,

0:14:39 > 0:14:43just to keep everything nice and moist. And living, in fact.

0:14:43 > 0:14:45Fresh and alive.

0:14:45 > 0:14:49All we do is just put these straight into a hot pan,

0:14:49 > 0:14:52and just add a little bit of the actual juice that's come out of

0:14:52 > 0:14:56the clams as they were... sitting in this tray.

0:14:56 > 0:15:01Bang on a lid, and now wrap those plates in all directions.

0:15:01 > 0:15:04I'm just going to cook some potatoes - that's another

0:15:04 > 0:15:06ingredient in the clam chowder -

0:15:06 > 0:15:08with milk and cream.

0:15:08 > 0:15:09And bay leaf.

0:15:09 > 0:15:13And fresh bay leaf is so different to dried that you buy in the shops.

0:15:13 > 0:15:15Everybody ought to use fresh bay leaves.

0:15:15 > 0:15:21The aromatic qualities of a fresh bay leaf are just wonderful.

0:15:21 > 0:15:23Those are now cooked, perfectly cooked.

0:15:23 > 0:15:27Pour them through the colander because we want to keep the juice.

0:15:28 > 0:15:32And in the front here, I'm going to sweat off that salt pork.

0:15:32 > 0:15:34Now, I made the salt pork myself. There's nothing to it.

0:15:34 > 0:15:37You can buy salt pork, but you can do your own very easily.

0:15:37 > 0:15:40Just slices of pork steeped in lots of salt,

0:15:40 > 0:15:44then drained off and rinsed in cold water.

0:15:44 > 0:15:47You can buy salt pork, but why not make your own?

0:15:47 > 0:15:48Now, a little bit of onion.

0:15:48 > 0:15:51Just soften up some onion with the salt pork.

0:15:52 > 0:15:54Give it a little bit of flavour.

0:15:54 > 0:15:57I don't want to cook the onion right out, because I want that

0:15:57 > 0:16:01slightly undercooked taste of onion to finish off the dish with.

0:16:01 > 0:16:03There we are. They're done enough.

0:16:03 > 0:16:06The potatoes will be cooked enough now.

0:16:06 > 0:16:09Then into there goes my cream, potatoes, milk.

0:16:11 > 0:16:15And lastly, I certainly want the juice which I've collected

0:16:15 > 0:16:19from the clams. It's a beautiful, sweet, salty flavour.

0:16:19 > 0:16:21Pour that in, but just leave the last teaspoon or so,

0:16:21 > 0:16:24because, as you can see, there's plenty of grit there,

0:16:24 > 0:16:26and I don't want that in my chowder.

0:16:26 > 0:16:29Simmer that away and just add the cod.

0:16:29 > 0:16:33That will only take about one minute to cook.

0:16:33 > 0:16:37I am always very keen to undercook the fish in these sort of things,

0:16:37 > 0:16:40so I am only allowing it a minute. While that's cooking,

0:16:40 > 0:16:44I just need to chop some of these clams up a bit.

0:16:44 > 0:16:47Now, these razors are, as you can see,

0:16:47 > 0:16:52just a little bit big to serve up in one piece.

0:16:52 > 0:16:56And I'm cutting out the mouth, which is rather sort of tough and gristly

0:16:56 > 0:16:59and a little bit sort of... There's even a slight crunch to it.

0:16:59 > 0:17:02Maybe it's sort of poor little clams' teeth. I don't know.

0:17:02 > 0:17:04Take the other clam shells out.

0:17:04 > 0:17:06I'm going to leave a couple of them in there

0:17:06 > 0:17:09cos I want to actually finish the dish with

0:17:09 > 0:17:11a couple of whole shells on top, which will look very nice.

0:17:11 > 0:17:14So, in go the clams and the shells.

0:17:14 > 0:17:16Now, that looks to be about done, but I will just make sure

0:17:16 > 0:17:19that the consistency and the flavour is right.

0:17:19 > 0:17:22Do you realise that's just about done? My God, it's tasting good!

0:17:22 > 0:17:24I mean, that is so quick, isn't it?

0:17:26 > 0:17:28There's absolutely nothing else to add.

0:17:28 > 0:17:31That's just about all there is to it. We can dish it out now.

0:17:31 > 0:17:33In goes the...everything.

0:17:33 > 0:17:37And a little bit of...a very important ingredient,

0:17:37 > 0:17:39which is ship's biscuit, which is, again,

0:17:39 > 0:17:42a traditional part of the chowder,

0:17:42 > 0:17:44because, like the potato,

0:17:44 > 0:17:46it bulks...bulks it out a bit

0:17:46 > 0:17:48but also adds a nice crunch to it,

0:17:48 > 0:17:50a delightful sort of crunchy texture.

0:17:50 > 0:17:54And finally, those couple of clams

0:17:54 > 0:17:56that I kept back to put in there.

0:17:56 > 0:18:01Let's give that a final little taste.

0:18:01 > 0:18:04It's beautiful. What we need now is to go down the estuary,

0:18:04 > 0:18:07stick it on a rock, put some sort of seaweed all around it

0:18:07 > 0:18:11and get one of those fancy photographers to come down,

0:18:11 > 0:18:14picture the dish, the blue sky beyond, the sea,

0:18:14 > 0:18:15set the whole thing up nicely.

0:18:15 > 0:18:19But I think it looks wonderful like it is, anyway.

0:18:23 > 0:18:26Now, Rick's films are always inspiring.

0:18:26 > 0:18:29Just like him, I've been away this week, not in Padstow but in Spain.

0:18:29 > 0:18:32And I thought I'd bring together a couple of sort of things

0:18:32 > 0:18:34that I have sort of got on my travels of this week, really.

0:18:34 > 0:18:38We've got Iberico pork, which is this amazing black-footed pig

0:18:38 > 0:18:41that is bred on acorns. It produces this fabulous ham

0:18:41 > 0:18:44which is just really one of the prize hams in the world, really.

0:18:44 > 0:18:47But I've got the raw meat here. This is the fillet.

0:18:47 > 0:18:49And I'm going to do an Iberico pork and bean cassoulet,

0:18:49 > 0:18:52cos in Spain, the beans, the peppers, the chorizo,

0:18:52 > 0:18:54the paprika are all just fantastic.

0:18:54 > 0:18:56It's a wonderful little cassoulet.

0:18:56 > 0:18:59So, first thing I want to do is get our chorizo on,

0:18:59 > 0:19:00which we've got here.

0:19:00 > 0:19:02This is the soft chorizo,

0:19:02 > 0:19:05which you can get picante, but this is Iberico chorizo,

0:19:05 > 0:19:07so it is made out of the same pig as this, really.

0:19:07 > 0:19:10But they take the ham, which is the highly prized one,

0:19:10 > 0:19:12and they can take the meat as well, and use it.

0:19:12 > 0:19:15We've used it on the show as well. What we're going to do is

0:19:15 > 0:19:18use the picante version, which is this spicy sort of sausage, really.

0:19:18 > 0:19:21And get that cooking with some Spanish olive oil.

0:19:21 > 0:19:23In Spain they do produce some amazing olive oil.

0:19:23 > 0:19:26So we're just going to, basically, just soften this down, really,

0:19:26 > 0:19:28to get the colour of all this chorizo off.

0:19:28 > 0:19:30And then I'm going to use some of this paprika,

0:19:30 > 0:19:32this lovely smoked paprika,

0:19:32 > 0:19:35to make a marinade or really a topping for our pork, really.

0:19:35 > 0:19:38A little bit of garlic, just crushed.

0:19:38 > 0:19:41- Wow.- More of this oil. Mix together.

0:19:41 > 0:19:44And then all we do is just mix this together.

0:19:44 > 0:19:47And then, taking our pork, this wonderful pork fillet,

0:19:47 > 0:19:49you can tell it's sort of a darker colour

0:19:49 > 0:19:51- to the conventional pork. - Fabulous meat.

0:19:51 > 0:19:54Yeah, wonderful meat. And then what you do is pop that

0:19:54 > 0:19:58straight onto our pan with the oil, with the garlic and everything else.

0:19:58 > 0:20:00Seal it off on one side, cook it.

0:20:00 > 0:20:03And I have got one that has been rested nicely as well.

0:20:03 > 0:20:05Jason, do you cook at home?

0:20:05 > 0:20:08I'm not a big cook. My wife does a lot of cooking.

0:20:08 > 0:20:13I mean, I tour a lot, so, you know, I am sort of living in hotels.

0:20:13 > 0:20:17But I love food. I do love food, you know.

0:20:17 > 0:20:20I'd like to spend more time cooking.

0:20:20 > 0:20:22You say you tour a lot, but you are about to go

0:20:22 > 0:20:25back into the theatre as well, aren't you, this year?

0:20:25 > 0:20:27Well, I've just finished a thing called The King's Speech,

0:20:27 > 0:20:30which most people probably know from the film.

0:20:30 > 0:20:33That was a play, that was a great tour.

0:20:33 > 0:20:36I am doing my own tour next March,

0:20:36 > 0:20:38- which we talked about before.- Yeah.

0:20:38 > 0:20:41And I'm doing Priscilla. I'm going to go back and do Priscilla.

0:20:41 > 0:20:43Cos you enjoy doing that? You've done it a few times

0:20:43 > 0:20:45and you're back doing it again.

0:20:45 > 0:20:48I mean, sometimes you find roles in life that you sort of...

0:20:48 > 0:20:50You know, everything sort of works.

0:20:50 > 0:20:53And I think that show, for me, has been, you know,

0:20:53 > 0:20:56a lot of good luck, but...

0:20:56 > 0:21:00I'm really looking forward to this tour in March and April next year.

0:21:00 > 0:21:04That's a sort of... That is on the top of my list at the moment.

0:21:04 > 0:21:07But this is celebrating your singing career, because...?

0:21:07 > 0:21:10Well, I had a record called Ten Good Reasons, which was...

0:21:10 > 0:21:13- Just...- ..which was... Did OK.

0:21:13 > 0:21:16- "Did OK"!- Back in 1989. And, um, you know,

0:21:16 > 0:21:18a lot of people had talked to me and said,

0:21:18 > 0:21:20"Why don't you tour that record?"

0:21:20 > 0:21:23And I sort of hummed and hawed about it for a few years,

0:21:23 > 0:21:26but I haven't actually toured as Jason Donovan

0:21:26 > 0:21:28for six or seven years, so...

0:21:28 > 0:21:31And last year I saw an ad in a paper

0:21:31 > 0:21:38for Peter Gabriel's So record, which was his famous album from the '80s.

0:21:38 > 0:21:40And I thought, you know, "What a great idea."

0:21:40 > 0:21:42You give the fans, you know,

0:21:42 > 0:21:47the opportunity to relive that sort of, that album, that record.

0:21:47 > 0:21:50And, you know, as kids growing up, when you get into an album,

0:21:50 > 0:21:56which doesn't happen so much these days, you, you know, you really...

0:21:56 > 0:21:58you really remember those times.

0:21:58 > 0:22:01So I thought this was a good opportunity to do the record

0:22:01 > 0:22:03and to do some of my greatest hits.

0:22:03 > 0:22:05Well, if you see one person on the front row

0:22:05 > 0:22:08- that's shouting and screaming... - It'll be you?

0:22:08 > 0:22:10It's that lady over there, Michaela,

0:22:10 > 0:22:12because she's a massive, massive fan of yours as well.

0:22:12 > 0:22:16Well, maybe Michaela can come along to the London show.

0:22:16 > 0:22:18- Oh!- Hey!- She...

0:22:18 > 0:22:23- We can organise that. We can organise that.- She loves you!

0:22:23 > 0:22:26LAUGHTER

0:22:26 > 0:22:28Right, so we're just going to recap on our beans here as well.

0:22:28 > 0:22:31We've got the cassoulet with the beans... Tinned beans

0:22:31 > 0:22:34or the jarred beans in Spain are just amazing.

0:22:34 > 0:22:36We've got the wood-roasted peppers,

0:22:36 > 0:22:37which you can buy now in jars as well.

0:22:37 > 0:22:41Just saute all that lot together - the garlic, the chorizo.

0:22:41 > 0:22:43In we go with some chicken stock... like that.

0:22:43 > 0:22:45Just a touch of chicken stock. And then double cream.

0:22:45 > 0:22:47We're going to bring this together.

0:22:47 > 0:22:49And I'm going to add some chopped parsley to this.

0:22:49 > 0:22:51It creates this wonderful, sort of rich...

0:22:51 > 0:22:53- Nice flavour.- The meat is in there? The meat is in there?

0:22:53 > 0:22:54No. The meat is in the oven.

0:22:54 > 0:22:56That's just basically the chorizo to go with it.

0:22:56 > 0:22:58I'm going to put lots of chopped parsley

0:22:58 > 0:23:00- with it as well.- OK.

0:23:00 > 0:23:02Now, you mentioned the tour as well next year.

0:23:02 > 0:23:05But some of the songs you've never actually...

0:23:05 > 0:23:08- never actually performed before live.- I've never done...

0:23:08 > 0:23:10You know, when you do tours,

0:23:10 > 0:23:14you tend to pick, cherry-pick the songs that sort of work.

0:23:14 > 0:23:18And, you know, in albums you have songs that aren't singles.

0:23:18 > 0:23:22So, you know, again, it is just a chance to play that record

0:23:22 > 0:23:24from top to sort of bottom,

0:23:24 > 0:23:26and I think that is a sort of...

0:23:26 > 0:23:30It's an interesting idea. You know. And again, it's about...

0:23:30 > 0:23:32reminiscing for a lot of people, you know,

0:23:32 > 0:23:34back to a time when everything was very simple.

0:23:34 > 0:23:36No kids, and, you know...

0:23:36 > 0:23:38I mean, you mention about reminiscing.

0:23:38 > 0:23:42- That era, for you, it was colossal, wasn't it, really?- It was.

0:23:42 > 0:23:46But I think for me particularly it was about the fact that

0:23:46 > 0:23:51Neighbours was so, you know, successful here in the UK.

0:23:51 > 0:23:54And then you marry music and television,

0:23:54 > 0:23:58which happens a lot these days - in things like X Factor -

0:23:58 > 0:24:02and you create people that are not just interested in the music,

0:24:02 > 0:24:05they are interested in the person as well.

0:24:05 > 0:24:06Um, you know, I think...

0:24:06 > 0:24:12I think Neighbours and the music careers that came from that...

0:24:12 > 0:24:15There was loads of spin-offs from it as well, because,

0:24:15 > 0:24:18in 1989, Jason-mania was sweeping right across the world.

0:24:18 > 0:24:21- You even had your own board game. - Wow. Wow.

0:24:21 > 0:24:23- This was for your fans.- Wow.

0:24:23 > 0:24:26- Where is it? - That person over there bought one.

0:24:26 > 0:24:28Now, these questions were all about you. So we want to know...

0:24:28 > 0:24:30It's so...

0:24:30 > 0:24:31..whether you know yourself.

0:24:31 > 0:24:35I mean, I am sure you probably find this in good charity shops

0:24:35 > 0:24:37around the country, really.

0:24:37 > 0:24:39- Are you ready, Jason?- OK. I'm ready.

0:24:39 > 0:24:41You've got to answer these quickly because my beans might burn.

0:24:41 > 0:24:43- Come on.- Right...

0:24:43 > 0:24:45Cue. Your first question.

0:24:45 > 0:24:48What was Jason's favourite subject at school?

0:24:48 > 0:24:49- Art.- Wrong. Accounting.

0:24:49 > 0:24:52- BUZZER - Accounting?!

0:24:52 > 0:24:55What was Jason's most important thing?

0:24:55 > 0:24:57- Surfing.- No. Love.

0:24:57 > 0:24:58BUZZER

0:24:58 > 0:25:00What does Jason like collecting?

0:25:00 > 0:25:04Um, um, um... Music records?

0:25:04 > 0:25:05- No. Postcards. - BUZZER

0:25:05 > 0:25:08- Postcards...- What are Jason's favourite postcards?

0:25:08 > 0:25:11Postcards about...surfing?

0:25:11 > 0:25:13- Thunderbirds.- Thunderbirds. - BUZZER

0:25:13 > 0:25:15What was Jason's favourite wild animal?

0:25:15 > 0:25:19- CLOCK TICKS - Um, um, um... Dolphin.

0:25:19 > 0:25:22- Tasmanian devil.- Oh, my God. - BUZZER

0:25:22 > 0:25:24What was Jason's favourite time of the day?

0:25:24 > 0:25:26I know nothing about myself whatsoever!

0:25:26 > 0:25:29- What's your favourite time of the day?- Um, in the morning.

0:25:29 > 0:25:31- Sunrise. One right.- One right. - DING

0:25:31 > 0:25:33What was Jason's favourite food?

0:25:33 > 0:25:36Anything that James Martin cooks on Saturday Morning Kitchen.

0:25:36 > 0:25:38That's the right answer, buddy. It was "healthy food".

0:25:38 > 0:25:40- DING - What's your favourite game?

0:25:40 > 0:25:42Um, Twister.

0:25:42 > 0:25:44- HOOTER - Snakes and ladders.

0:25:44 > 0:25:46Unbelievable.

0:25:46 > 0:25:51Jason Donovan, you scored on a specialist subject about yourself,

0:25:51 > 0:25:54- two points.- I need a drink. - Exactly.- I need a drink.

0:25:54 > 0:25:55APPLAUSE

0:25:59 > 0:26:02I mean, that board game was put together pretty quickly, actually.

0:26:02 > 0:26:04LAUGHTER

0:26:04 > 0:26:07Yeah. At the time we didn't spend a lot of time doing the research.

0:26:07 > 0:26:11When you are in that sort of...

0:26:11 > 0:26:15When you're in that cycle, you know, the demands on you to get

0:26:15 > 0:26:20merchandise and to get new records out and, you know, was overwhelming.

0:26:20 > 0:26:23So I didn't pay a lot of attention to... Yeah.

0:26:23 > 0:26:27If you want to go and visit the past, go round to Michaela's house,

0:26:27 > 0:26:29because she's got T-shirts, she's got posters,

0:26:29 > 0:26:32- she's got everything.- Has she? - Right, what I've got here -

0:26:32 > 0:26:34it's a good job you answered those quickly, cos I thought

0:26:34 > 0:26:37these were going to go dry and burn - we've got our lovely...

0:26:37 > 0:26:39You do this well, James. You balance the two things.

0:26:39 > 0:26:41What, a quiz show now?

0:26:41 > 0:26:44You're turning into a master chef.

0:26:44 > 0:26:46Mastermind.

0:26:46 > 0:26:49There you go. So you've got this lovely sort of bean casserole.

0:26:49 > 0:26:52- The pork has been rested nicely. - Has it?

0:26:52 > 0:26:54- Can I have a look at the pork? - This actually goes...

0:26:54 > 0:26:57It actually goes like...more wild boar than anything else.

0:26:57 > 0:27:01Now, you can cook this pink as well, because it is like gamey.

0:27:01 > 0:27:05And what we're going to do is add some of this little parsley.

0:27:05 > 0:27:08- Smells delicious over here. - Looks all right.

0:27:08 > 0:27:12Shame you're not going to get any, cos you didn't share the mackerel.

0:27:12 > 0:27:13- Yeah.- Fair enough.

0:27:13 > 0:27:15Any more of that schnapps?

0:27:15 > 0:27:18- You don't want any more, trust me! There you go.- Wow. Thank you.

0:27:18 > 0:27:20- Dive into that.- Thank you.

0:27:20 > 0:27:24Where do you find this Iberico in London?

0:27:24 > 0:27:28- You can get it online, but, yeah, you can get it in London.- Yeah?

0:27:28 > 0:27:31I don't know whether you were this big in Sweden.

0:27:31 > 0:27:34I'm presuming you were as well because it says in here,

0:27:34 > 0:27:37"At the height of Jason's fame, he had a myriad of female fans

0:27:37 > 0:27:40"who, it was reported at the time, fainted at a rate

0:27:40 > 0:27:42"of one every 12 seconds."

0:27:42 > 0:27:44Absolutely. Every 12 seconds.

0:27:44 > 0:27:46Towards the end of my fame it got down to about one

0:27:46 > 0:27:48every three or four seconds.

0:27:48 > 0:27:51It happens all the time at the back of the studio!

0:27:51 > 0:27:53LAUGHTER

0:27:58 > 0:28:01There you go, Jason. James cooked that Especially For You.

0:28:01 > 0:28:03Do you get it?

0:28:03 > 0:28:05Today we're taking a look back at some of the tastiest recipes

0:28:05 > 0:28:07from the Saturday Kitchen archives.

0:28:07 > 0:28:10And we have barely scratched the surface. So don't go anywhere.

0:28:10 > 0:28:13Up next is Allegra McEvedy, who's doing a good job

0:28:13 > 0:28:14of keeping James in check.

0:28:14 > 0:28:17Good to have you on, Allegra. What are you cooking for us today?

0:28:17 > 0:28:19We're going to do a monkfish and couscous dish.

0:28:19 > 0:28:21Kind of Moroccan influences - put it in a bag.

0:28:21 > 0:28:24- This is our beautiful piece of monkfish.- Yeah.

0:28:24 > 0:28:26Cornish monkfish. Over here we've got

0:28:26 > 0:28:28some couscous, spring onions, coriander,

0:28:28 > 0:28:31two kinds of cumin - seeds and the ground. A bit of saffron.

0:28:31 > 0:28:34- These are little preserved lemons. - Which we'll get on to later.

0:28:34 > 0:28:37Cherry tomatoes. And fennel. And that's what's going in the bag.

0:28:37 > 0:28:40- And this is...- This is a little go-with salad.

0:28:40 > 0:28:43Some nice Greek yoghurt, English radishes...

0:28:43 > 0:28:45- Kind of like a tzatziki?- Yes.

0:28:45 > 0:28:47That's a bit of sumac, which is kind of an Iranian spice.

0:28:47 > 0:28:49Which often people would have with bread.

0:28:49 > 0:28:52If they visit Cyprus quite a lot, they put on top of bread.

0:28:52 > 0:28:55- And sesame seeds. And they bake it. Anyway, there we go.- OK.

0:28:55 > 0:28:56So, monkfish, lovely fish.

0:28:56 > 0:28:58Very, very easy to fillet. Like so.

0:28:58 > 0:29:01And that's what's going to be so great about this dish -

0:29:01 > 0:29:03it's going to be simple, it's going to be easy.

0:29:03 > 0:29:05Monkfish is an amazing fish. It's quite an ugly fish.

0:29:05 > 0:29:07There's 60% waste on it.

0:29:07 > 0:29:11But it was kind of a fish that not often chefs used very much.

0:29:11 > 0:29:14It was always kind of deep-fried in breadcrumbs

0:29:14 > 0:29:16and used as a poor man's scampi, wasn't it, really?

0:29:16 > 0:29:18- Yeah. Now it is quite dear.- Yeah.

0:29:18 > 0:29:21You can do this with any white fish, really, or salmon,

0:29:21 > 0:29:23- something like that.- Yeah.

0:29:23 > 0:29:26I like the way... It used to be called poor man's lobster,

0:29:26 > 0:29:27cos I like the way that the...

0:29:27 > 0:29:30If you want to chop those. And also the cherry tomatoes after that.

0:29:30 > 0:29:33- OK.- And quite quickly. Thanks. - Yes, Chef!

0:29:33 > 0:29:34LAUGHTER

0:29:34 > 0:29:37Thank you very much. I am making those into little medallions there.

0:29:37 > 0:29:40You can tell it's her first time. You'll calm down on the second one.

0:29:40 > 0:29:41LAUGHTER

0:29:41 > 0:29:44I like control. I do like things to happen.

0:29:44 > 0:29:47So I am going to make these into medallions here and put those aside

0:29:47 > 0:29:51- whilst we get the rest of it together.- Yeah.- So...

0:29:51 > 0:29:54I am going to drop the saffron in here, into the water,

0:29:54 > 0:29:57to infuse a little bit without moving.

0:29:57 > 0:29:59Right, what's next?

0:29:59 > 0:30:01Yes, if you just cut those little cherry tomatoes in half,

0:30:01 > 0:30:03- that would be great.- OK.

0:30:03 > 0:30:05Now, on your travels and your restaurants and bits and pieces

0:30:05 > 0:30:08where you've worked all over the world, I have actually eaten

0:30:08 > 0:30:11in one of your restaurants, probably when you were there -

0:30:11 > 0:30:15- a certain Mr Robert De Niro owned it in New York.- Oh, Bob.

0:30:15 > 0:30:17Bob? Oh, sorry, Bob. Bob.

0:30:17 > 0:30:21- Yeah...- That was... Tell us... What's it called?

0:30:21 > 0:30:24Tribeca Grill. It's the southern part of Manhattan.

0:30:24 > 0:30:27Yeah, real experience. Very, very busy. 500 covers a night.

0:30:27 > 0:30:30Yeah, and I was in charge of running the kitchen.

0:30:30 > 0:30:32- Didn't you get a special visa to go over there?- Yeah.

0:30:32 > 0:30:35I got a visa... I was an alien of extraordinarily ability

0:30:35 > 0:30:36in the culinary arts.

0:30:36 > 0:30:39I know. My dad thought that was hysterical.

0:30:39 > 0:30:41So that's all going in.

0:30:41 > 0:30:44So, preserved lemons in there. Tomatoes, spring onions in here.

0:30:44 > 0:30:47If you want to chop a bunch of that. Keep a little on the side,

0:30:47 > 0:30:49- put the rest of it in. - Yes, Chef.

0:30:49 > 0:30:52- I am going to get on with the... - What did she say? What did she say?

0:30:52 > 0:30:54- More chopping!- Right, OK.

0:30:54 > 0:30:56- More chopping...- More chopping? - Less talking.

0:30:56 > 0:30:58Can't say that on TV, can you?

0:30:58 > 0:31:02And I suppose your ability in the kitchens there led you to win

0:31:02 > 0:31:03numerous prizes,

0:31:03 > 0:31:06one of which has won you the Best Cookbook Of The Year, is that right?

0:31:06 > 0:31:09Yeah. In the States. I'm just cutting this fennel a little bit.

0:31:09 > 0:31:11In the States last month.

0:31:11 > 0:31:14My cookery book did amazingly well, kind of blew me out of the water.

0:31:14 > 0:31:16- Best Chef's Cookery Book In The World.- In the world?

0:31:16 > 0:31:18Well, apparently. That's what they said.

0:31:18 > 0:31:22That's what it said on the medal, so it has got to be true.

0:31:22 > 0:31:24So there you go, Gordon Ramsay!

0:31:24 > 0:31:27- Right...- Shh!- Go on, then.

0:31:27 > 0:31:29So there we go. Fennel is in.

0:31:29 > 0:31:31Right, I have got some foil here.

0:31:31 > 0:31:33Now we're going to make our little bags, which is where the magic

0:31:33 > 0:31:35is going to happen. Let's...

0:31:35 > 0:31:38- Do you want to rip off two lengths of that?- Yes, Chef, no problem.

0:31:38 > 0:31:40A little bit of that going in, olive oil,

0:31:40 > 0:31:43- just to keep the couscous grains apart.- Lovely.

0:31:43 > 0:31:45Obviously, you need salt, not only for the couscous,

0:31:45 > 0:31:47but also for the fish. If you don't get the sizzling right

0:31:47 > 0:31:50at this stage, you haven't got a chance.

0:31:50 > 0:31:51That will go straight in like that.

0:31:51 > 0:31:56- Yeah, lay out two of those. - Two of those.- One on my place.

0:31:56 > 0:31:58That's it. It's coming on nicely.

0:31:58 > 0:32:01And then just going to drop in the saffron water just to give it

0:32:01 > 0:32:04a little kick-start. And the rest of the moisture to go...

0:32:04 > 0:32:06to cook the couscous in comes out of the fish.

0:32:06 > 0:32:09- And that is part of the magic of the dish.- Have you put the spices in?

0:32:09 > 0:32:12- Have you put the cumin in?- Yes, I have. Both seeds and ground.

0:32:12 > 0:32:16- I like the textures of both of them. - OK.- OK.- That's that one.

0:32:16 > 0:32:19- That's that. Right, a little bit of oil.- Sorry.

0:32:19 > 0:32:22- A little bit of oil. - Then your fennel.

0:32:22 > 0:32:25- In the fennel? Yeah. - Then a blob of the couscous.- OK.

0:32:25 > 0:32:28Blob of the couscous. Spoon.

0:32:28 > 0:32:31There we go. How are your hands?

0:32:31 > 0:32:32Monk on top.

0:32:32 > 0:32:35Did you save a little bit? There we go.

0:32:35 > 0:32:36That goes on top of there.

0:32:36 > 0:32:39Like that. A touch more seasoning.

0:32:39 > 0:32:41- Fish on.- Sorry, Chef. Yeah.

0:32:42 > 0:32:44On.

0:32:44 > 0:32:45That is lovely. Great, perfect.

0:32:45 > 0:32:48- A little bit of coriander on top. - Coriander.- Yeah.

0:32:48 > 0:32:50- Now you want to make your bag. - Hold on a minute.

0:32:50 > 0:32:53- I haven't put salt and pepper on it yet.- North over south.

0:32:53 > 0:32:55- Yeah.- Like that?

0:32:56 > 0:32:58Look at that. That just looks so fresh.

0:32:58 > 0:33:01- North over south. - North over south like that.

0:33:01 > 0:33:04You do side first. Now, you've got to get a really, really good seal

0:33:04 > 0:33:07on this, James. One, two. And press down.

0:33:07 > 0:33:09I'm pressing down. I'm pressing down!

0:33:09 > 0:33:13One, two, three like that. Flip it. Other way round. One, two, three.

0:33:13 > 0:33:16- I'm pressing down. I'm pressing it! - Are you? Doing it hard?- Yes, Matron!

0:33:16 > 0:33:20- I've got it, yeah. - Right, before you do your topping...

0:33:20 > 0:33:22Just a little bit more water in, like that.

0:33:22 > 0:33:24You can put a bit of vermouth in,

0:33:24 > 0:33:27but they frown on that in Morocco where this dish...

0:33:27 > 0:33:28I got the inspiration from.

0:33:28 > 0:33:31- Yeah.- And then your top. One, two, three.

0:33:31 > 0:33:33Now, it must be a good seal,

0:33:33 > 0:33:36or else your bag won't puff up and the magic won't happen.

0:33:36 > 0:33:39- It's like a private party now. - It's a good seal.- Yeah. In it goes.

0:33:39 > 0:33:42- Thank you very much indeed. - There you go, Chef.

0:33:42 > 0:33:44- Little bit more work?- Yes.- Do you want to do more peeling?- Peeling.

0:33:44 > 0:33:47- Seeding, and then just thin slicing.- Peeling. Right, OK.

0:33:47 > 0:33:50You know what? Don't worry about peeling it. That's fine.

0:33:50 > 0:33:53- Just slice it?- We're in the same situation as we were earlier

0:33:53 > 0:33:55- with the spoons and soup. - Slice it, slice it.

0:33:55 > 0:33:58And I'm going to do the same with some radishes over here.

0:33:58 > 0:34:01- Slice them up.- I'm chucking in all of this veg...

0:34:02 > 0:34:05This is just going to go in like this, very simple.

0:34:05 > 0:34:08And it is just going to be a little yoghurty salad to work

0:34:08 > 0:34:12with the flavours. Very authentic to the region.

0:34:12 > 0:34:16And we do... At my restaurants, Leon, we do a lot of this kind

0:34:16 > 0:34:17of Mediterranean-type food.

0:34:17 > 0:34:21It's very healthy, very delicious, really good for you. Simple stuff.

0:34:21 > 0:34:23A dish like this is just a joy,

0:34:23 > 0:34:26because you can do the work ahead of time and just whack it in the oven

0:34:26 > 0:34:28when your guests or your date arrives.

0:34:28 > 0:34:31Tell us about the concept of your restaurants that you're doing?

0:34:31 > 0:34:33Well, basically, it is healthy fast food is what we do.

0:34:33 > 0:34:35Because, you know, particularly these days,

0:34:35 > 0:34:37people have got less time to eat

0:34:37 > 0:34:40but more awareness about what they're eating.

0:34:40 > 0:34:42So there was just this kind of space in the market

0:34:42 > 0:34:43that my partners and I saw.

0:34:43 > 0:34:46We're having a lot of fun with it, doing really well.

0:34:46 > 0:34:48Won Best New Restaurant In Great Britain.

0:34:48 > 0:34:50So that is...

0:34:50 > 0:34:53A little bit of dill, not too much dill. Easy to do the overkill.

0:34:53 > 0:34:56So how fast, when you say fast food,

0:34:56 > 0:34:59if someone was to come in and sort of sit down and order something?

0:34:59 > 0:35:03- Yeah.- It's like McDonalds and you go in, you order at tills,

0:35:03 > 0:35:06but instead of there being nasty burgers,

0:35:06 > 0:35:09not mentioning any names, there's superfood salads,

0:35:09 > 0:35:10grilled chicken with aioli,

0:35:10 > 0:35:14Moroccan meatballs, there's a daily slow cook.

0:35:14 > 0:35:16- Is that enough? - Yes, that looks lovely.

0:35:16 > 0:35:20Bit of that, bit of that, a little swish of olive oil, a bit of that.

0:35:20 > 0:35:23I'm just going to loosen it out with a drop of water cos it looks sticky.

0:35:23 > 0:35:25- Sticky, yep.- That's great.

0:35:25 > 0:35:30Do you want to give that a stir and I'll get this one out the oven?

0:35:30 > 0:35:34- Rather you than me!- Speed up, James, it's fast food. Come on.

0:35:34 > 0:35:37THEY LAUGH

0:35:37 > 0:35:40- Right. So how long's that in the oven?- It'll be about 15 minutes.

0:35:40 > 0:35:42It depends on the size of the monk,

0:35:42 > 0:35:45- but what you want to do is whack one of those on there.- Give me that.

0:35:45 > 0:35:48Cheers, thanks. Watch out for the steam when you open it.

0:35:48 > 0:35:51- That's been baked at 200 degrees, yeah?- Yeah, 200 degrees.

0:35:51 > 0:35:54You see that little puff of steam there? Open it up like that.

0:35:54 > 0:35:57That just looks very nice indeed.

0:35:57 > 0:35:59Here's our little salad,

0:35:59 > 0:36:01finish with a little bit of fresh corry like that.

0:36:01 > 0:36:03Our nice yoghurty salad.

0:36:03 > 0:36:06Can you smell that cumin coming off, the spices?

0:36:06 > 0:36:07There we go, just like that.

0:36:07 > 0:36:10Yoghurt and radish and cucumber salad,

0:36:10 > 0:36:14sumac as our nod to our friends in Iran on the other side of the Med.

0:36:14 > 0:36:17Lovely. And that's it. So, Allegra, what's that again?

0:36:17 > 0:36:22That is baked-in-the-bag couscous, preserved lemons, monkfish and yum.

0:36:22 > 0:36:24Yum!

0:36:26 > 0:36:29Right, come on.

0:36:29 > 0:36:33- Right, over here. Let's have a dive in.- Let's try the yum.

0:36:33 > 0:36:37- Have a seat, Allegra. There we go, dive in.- Thanks.

0:36:37 > 0:36:41- Have a smell as well, it's just... - Smell it!- Get your face in it!

0:36:41 > 0:36:43The whole aura of it as it comes over... That's lovely, that.

0:36:43 > 0:36:45I'll have a little bit of fish,

0:36:45 > 0:36:47I won't take it all for everybody else.

0:36:47 > 0:36:49- Oops, sorry.- In your own time. - Sorry, sorry.

0:36:49 > 0:36:52- What are the preserved lemons? - Preserved lemons are...

0:36:52 > 0:36:55Well, basically, if you think about it, in Morocco,

0:36:55 > 0:36:57they didn't get fridges until relatively recently

0:36:57 > 0:36:59in their culinary history and so the way they used to keep them

0:36:59 > 0:37:03was by packing them in salt and they'd just turn them...

0:37:03 > 0:37:05- Have you done these?- Yes.

0:37:05 > 0:37:07Big Kilner jar, turn them over once a day

0:37:07 > 0:37:09for about a month and then they get this sort of...

0:37:09 > 0:37:11Slightly like fermenting, but they just get

0:37:11 > 0:37:15this real depth of flavour that I find really interesting.

0:37:15 > 0:37:19Cos to me, it's where the world's sort of culinary inventions

0:37:19 > 0:37:22come from, the way they preserve their favourite food.

0:37:22 > 0:37:24They love their fish and all kinds of stuff

0:37:24 > 0:37:26so you've got salt cod in Spain and all kinds of stuff.

0:37:26 > 0:37:28How's that going down?

0:37:28 > 0:37:30It's beautiful and with the tinfoil,

0:37:30 > 0:37:31is that kind of like the tagine thing,

0:37:31 > 0:37:33- like cooking it within the... - Yeah, exactly.

0:37:33 > 0:37:35It's all about just keeping everything in

0:37:35 > 0:37:38and not letting any of the flavours escape.

0:37:38 > 0:37:40- Michael?- Lovely, delicious.

0:37:44 > 0:37:46You should try that. Such a simple recipe,

0:37:46 > 0:37:48but I bet it tasted fantastic.

0:37:48 > 0:37:50Right, now it's Keith time and this week,

0:37:50 > 0:37:54he's out at sea having problems procuring pilchards.

0:37:54 > 0:37:57We set sail from Newlyn with Frank and Phil

0:37:57 > 0:37:58on a course for the Blood Pit,

0:37:58 > 0:38:02a centuries-old fishing ground so named out of respect

0:38:02 > 0:38:05for countless tonnes of pilchards that met their maker here.

0:38:05 > 0:38:07We, too, would drift and haul nets by hand

0:38:07 > 0:38:09in the time-honoured fashion,

0:38:09 > 0:38:12except that we'd be aided tonight by a little magic box

0:38:12 > 0:38:16called a fish finder, though I doubt these boys need such a device.

0:38:16 > 0:38:18Floyd On Fish takes life pretty seriously.

0:38:18 > 0:38:21- When we came down to Newlyn today... - FISHERMAN SHOUTS INSTRUCTIONS

0:38:21 > 0:38:23Could you be quiet a minute, please? Sorry about that.

0:38:23 > 0:38:26Just while I get this very difficult piece out for the punters at home,

0:38:26 > 0:38:28you know what I mean? They're all landlubbers.

0:38:28 > 0:38:30They don't know how hard you work.

0:38:30 > 0:38:33But because we wanted to get some really good pilchards,

0:38:33 > 0:38:34we came down to Newlyn,

0:38:34 > 0:38:38which, you know, 13 years or more ago was one of the hubs,

0:38:38 > 0:38:41the centres of the pilchard industry which supported thousands

0:38:41 > 0:38:45of families in canneries, the women working tinning the fish,

0:38:45 > 0:38:47hundreds of men out on the boats catching the stuff.

0:38:47 > 0:38:51In fact, there were so many boats, that at night, their lights

0:38:51 > 0:38:54twinkling around the place looked like floating villages at sea.

0:38:54 > 0:38:57So, as I said, we came to Newlyn to get, and what did we find?

0:38:57 > 0:39:00A tin of Japanese pilchards!

0:39:00 > 0:39:02Well, I believe in these fishermen.

0:39:02 > 0:39:04I think they're going to catch the stuff

0:39:04 > 0:39:06and I'm going to heave this bloody rubbish over the side.

0:39:06 > 0:39:09# A good sword and a trusty hand!

0:39:09 > 0:39:12# A merry heart and true!

0:39:12 > 0:39:18# King James's men shall understand what Cornish lads can do

0:39:18 > 0:39:21# And have they fixed the where and when?

0:39:21 > 0:39:24# And shall Trelawny die?

0:39:24 > 0:39:30# Here's 20,000 Cornishmen will know the reason why

0:39:30 > 0:39:33# And shall Trelawny live?

0:39:33 > 0:39:37# Or shall Trelawny die?

0:39:37 > 0:39:43# Here's 20,000 Cornishmen will know the reason why. #

0:39:46 > 0:39:48What a shame the bobbing red sails of the pilchard boats

0:39:48 > 0:39:52are no more, replaced by huge trawlers that suck the ocean

0:39:52 > 0:39:55not only of Cornwall's proud heritage, but it's fish, too,

0:39:55 > 0:39:58and with a shameful disregard for tomorrow.

0:39:58 > 0:40:01Oh, there's a romantic sight for you, isn't it?

0:40:01 > 0:40:02Red sails in the sunset.

0:40:02 > 0:40:06It's what pilchard fishing is all about and pilchard eating, too,

0:40:06 > 0:40:07cos eating fish is great fun.

0:40:07 > 0:40:11You know, the French and the Italians and all that all gloat over

0:40:11 > 0:40:14their sardines and charcoal grill them, they put them in...

0:40:14 > 0:40:18And pilchards they catch, too, and they put them in spicy tomato sauce.

0:40:18 > 0:40:20They call them escabeche of pilchards

0:40:20 > 0:40:22and when we go on holiday, we say,

0:40:22 > 0:40:24"Oh, good-oh, escabeche of pilchards, jolly good.

0:40:24 > 0:40:27"Read that in the Good Food Guide and things. Absolutely splendid!"

0:40:27 > 0:40:29Will they eat a pilchard? Will they hell!

0:40:29 > 0:40:32But when we've caught some in this ancient and lovely method,

0:40:32 > 0:40:35if only you could be with us here now, you'd really enjoy it -

0:40:35 > 0:40:39the sky, the light, these wonderful blokes cracking jokes all the time.

0:40:39 > 0:40:42They're going to tell us the whole tale in a moment.

0:40:42 > 0:40:46'But as night fell, Frank and Phil exchanged anxious glances.

0:40:46 > 0:40:48'You see, there was a woman onboard

0:40:48 > 0:40:51'and Frank was muttering darkly about her black net.

0:40:51 > 0:40:54'So, in the hope of easing the atmosphere,

0:40:54 > 0:40:56'I asked Frank how to cook a pilchard.'

0:40:56 > 0:40:58- I've never ate a pilchard in my life.- Have you not?

0:40:58 > 0:41:04- No, that is the truth.- The best way, m'dear, is to scrowl them.

0:41:04 > 0:41:05Scrowl them?

0:41:05 > 0:41:08- Put them in the sun. - And that dries them.

0:41:08 > 0:41:11And then they're handsome, then. But it's no good for you to...

0:41:11 > 0:41:13I know you're a cook.

0:41:13 > 0:41:16Oh, yes, but I don't know anything about pilchards, you see.

0:41:16 > 0:41:19But our way is marinade them or scrowl them.

0:41:19 > 0:41:22- Are we going to catch any of these fish, do you think?- Yes, we are.

0:41:22 > 0:41:27- Always have faith.- Yes! Have you ever not caught anything?

0:41:27 > 0:41:31I don't think we've ever had pilchard nets without anything, eh?

0:41:31 > 0:41:33- We've had three tonnes the last two nights.- Oh, really?

0:41:33 > 0:41:37- So we're on for a good chance today? - We should be in a really good...

0:41:37 > 0:41:41How much longer are we going to have to wait to pull any pilchards in?

0:41:41 > 0:41:43About quarter of an hour, 20 minutes.

0:41:43 > 0:41:47So altogether in about three hours, I suppose, from start to...

0:41:47 > 0:41:48Start to finish.

0:41:48 > 0:41:51Well, we come out and we've got to look where we're going to drift to.

0:41:51 > 0:41:55It's a lovely night, isn't it? A good night for a murder!

0:41:55 > 0:41:56THEY LAUGH

0:41:56 > 0:41:59Well, you could murder one of that lot!

0:41:59 > 0:42:02But if we do catch any, who are you going to sell them to?

0:42:02 > 0:42:05Jowsters, that's the people that go around

0:42:05 > 0:42:10- with their little carts selling to the doors, to hotels.- Oh, really?

0:42:10 > 0:42:14- That still happens? - Oh, yes, a lot of jowsters about.

0:42:14 > 0:42:18So people can still buy a fresh pilchard off the jowster?

0:42:18 > 0:42:21- Yeah.- And the rest, where do they go? To a canning factory?

0:42:21 > 0:42:26No, we fish for a salter. He salts them in and sends them to Italy.

0:42:26 > 0:42:29To Italy? That's blinking marvellous, isn't it?

0:42:29 > 0:42:31In Bristol, for example, where I live,

0:42:31 > 0:42:33I couldn't get a pilchard from one year to the next,

0:42:33 > 0:42:36but the Italians can get them. It doesn't seem fair to me.

0:42:36 > 0:42:37I think going back to 30 years ago,

0:42:37 > 0:42:41- 95% of the pilchards went to Italy, didn't they?- Yeah, all of them.

0:42:41 > 0:42:43It was just a few to America,

0:42:43 > 0:42:49which went to the Italian immigrants that was there,

0:42:49 > 0:42:54but all of them went to Genoa and all these places,

0:42:54 > 0:42:57you see different markings in there now they put on the ends

0:42:57 > 0:42:59of the barrels and also they go from Mousehole.

0:42:59 > 0:43:02Every seller used to do his own fish.

0:43:02 > 0:43:04They used to huddle them then.

0:43:04 > 0:43:05What does that mean?

0:43:05 > 0:43:09They used to put them like in a little rick

0:43:09 > 0:43:15- and salt them out of a tank and they called them huddled.- Huddled.

0:43:15 > 0:43:19I see old pictures of them in some old magazines, you know.

0:43:19 > 0:43:26But they've played a great part in the fishing industry of Cornwall.

0:43:26 > 0:43:29They were the foundations of all the fishing.

0:43:29 > 0:43:32# And shall Trelawny live?

0:43:32 > 0:43:35# Or shall Trelawny die?

0:43:35 > 0:43:39# Here's 20,000 Cornishmen

0:43:39 > 0:43:45# Will know the reason why. #

0:43:45 > 0:43:49Well, my friends on the boat have been heaving this net in

0:43:49 > 0:43:52by hand for the last 20 minutes. We've got one pilchard so far.

0:43:52 > 0:43:53I hope I did the right thing

0:43:53 > 0:43:57by throwing the tin of Japanese stuff over the side.

0:43:57 > 0:44:00With plenty of time, lots of faith, I will get lots more.

0:44:00 > 0:44:02We'll still have a good dinner at the end of tonight.

0:44:02 > 0:44:05Look at them, aren't they pretty?

0:44:05 > 0:44:09- Handsome, I think the word is. - Handsome, lovely.

0:44:11 > 0:44:16'Another half-hour, another huge length of net and nothing.

0:44:16 > 0:44:22'Spirits were low and it wasn't just the cold night. Something was wrong.

0:44:22 > 0:44:25'We'd run out of whisky.'

0:44:25 > 0:44:27We're trying to get some good luck into all of this

0:44:27 > 0:44:29and they tell me they won't sing,

0:44:29 > 0:44:30but I've got to sing the Cornish anthem.

0:44:30 > 0:44:33I don't know what it is, just tell me the words again.

0:44:33 > 0:44:37- The Cornish anthem is Trelawny.- It's Trelawny, but what are the words?

0:44:37 > 0:44:40- Fish and tin? - Oh, that's the other one.

0:44:40 > 0:44:44Fish and tin and copper, boys.

0:44:44 > 0:44:47- Fish and tin and copper, boys. - And Tre and Pol and Pen.

0:44:47 > 0:44:49Right, what's the tune?

0:44:49 > 0:44:52Well, I ain't got no orchestra here!

0:44:52 > 0:44:55But it's something like...

0:44:55 > 0:44:58# Fish and tin and copper, boys

0:44:58 > 0:45:00# Tre and Pol and Pen

0:45:00 > 0:45:03# Heave the rope, me babbies, hard

0:45:03 > 0:45:06# Get them buggers in. #

0:45:06 > 0:45:09- That's about the best I can do. - Well, that'll do.

0:45:09 > 0:45:10That'll do for the time.

0:45:12 > 0:45:16- They think we're all drunk. - We haven't had a drop all day!

0:45:17 > 0:45:20You can't organise when you want them.

0:45:20 > 0:45:25The last time we were here, we had two tonnes.

0:45:25 > 0:45:33There we are. Here we are now for what you call a black net.

0:45:33 > 0:45:36Black net. Oh, dear! Black net, black night.

0:45:41 > 0:45:43So, I'm afraid, my gastronauts,

0:45:43 > 0:45:46we're going to be rather hungry tonight cos after five hours

0:45:46 > 0:45:49of working really hard out in the night in the Cornish sea here,

0:45:49 > 0:45:53we've got just a black net, which in the trade means zero,

0:45:53 > 0:45:57and for our pains, we've got four, just four, pilchards.

0:45:57 > 0:46:01I really wish I hadn't thrown that tin over the side now.

0:46:03 > 0:46:06OK, this is absolutely fabulous -

0:46:06 > 0:46:09the best and the freshest pilchards you've ever seen.

0:46:09 > 0:46:11I don't think you'll be very happy

0:46:11 > 0:46:13about having to eat them at this luxurious resort

0:46:13 > 0:46:14and this splendid table,

0:46:14 > 0:46:16but after the sort of day I've had,

0:46:16 > 0:46:18I don't give a damn and I can't even be bothered to tell you

0:46:18 > 0:46:20how to cook them because if you don't know to cook

0:46:20 > 0:46:23a grilled fresh pilchard, then you know nothing.

0:46:23 > 0:46:25Excuse me a sec.

0:46:26 > 0:46:28Mmm!

0:46:34 > 0:46:38Those are absolutely fantastic, they really are.

0:46:38 > 0:46:39But although they're brilliant,

0:46:39 > 0:46:44I still think the final score is Newlyn 3 Japan 27.

0:46:44 > 0:46:47'Now for something quite different, but I must warn you,

0:46:47 > 0:46:50'if the idea of raw fish turns you off, I suggest you switch off.

0:46:50 > 0:46:52'Even old Fred's a bit apprehensive about the idea

0:46:52 > 0:46:54'and I'm still totally confused,

0:46:54 > 0:46:56'completely tongue-tied over the Japanese phrase

0:46:56 > 0:46:59'I've got to say for "hello" as I enter this charming restaurant,

0:46:59 > 0:47:04'never mind pronouncing the owner's name, which I think is Chikako.'

0:47:04 > 0:47:07- Ah, Chikako. Konichiwa.- Konichiwa.

0:47:07 > 0:47:09This is my friend, Fred,

0:47:09 > 0:47:12who's come up from Plymouth with this wonderful fresh fish for you.

0:47:12 > 0:47:16- Look at that. Isn't that beautiful? - My goodness!

0:47:16 > 0:47:19Absolutely live crayfish. Isn't that splendid?

0:47:19 > 0:47:24And still going like crazy and a bass and a fresh sole,

0:47:24 > 0:47:27fresh mackerel, live crabs.

0:47:27 > 0:47:30They are live, I'm sure they'll move for us in a moment.

0:47:30 > 0:47:31- Yes, they're all live. - And some fresh brill.

0:47:31 > 0:47:34But, look, we've travelled a long way this morning

0:47:34 > 0:47:35and we're absolutely ravenous.

0:47:35 > 0:47:37- Do you think we can go and cook some now?- Yes.

0:47:37 > 0:47:39- Come on, then, lead on to the kitchen.- OK, then.

0:47:44 > 0:47:47Chikako, this is absolutely beautiful -

0:47:47 > 0:47:50the colours, the textures.

0:47:50 > 0:47:52And, Fred, look, outside of a stargazy pie,

0:47:52 > 0:47:54I bet there aren't many people

0:47:54 > 0:47:56who've seen a fish head sitting on their plate.

0:47:56 > 0:47:59Most people wouldn't like to see them on their plate, I don't think.

0:47:59 > 0:48:02I'm sure they wouldn't, but it looks absolutely wonderful!

0:48:02 > 0:48:04- Chikako, have you finished slicing the fish?- Yes.

0:48:04 > 0:48:07Come and sit down beside me and serve us a little drink

0:48:07 > 0:48:10and tell us how and what you've prepared here

0:48:10 > 0:48:12because there are going to be thousands of people

0:48:12 > 0:48:15fascinated by this and you're the only expert here.

0:48:15 > 0:48:18Fred has caught the fish, I love eating fish,

0:48:18 > 0:48:20but you prepared it, you know everything about it.

0:48:20 > 0:48:23- Come and tell me all about it, please. What have we got here?- Sake.

0:48:23 > 0:48:25Sake, which we must drink.

0:48:25 > 0:48:28Wonderful. You pour a little there for Fred.

0:48:28 > 0:48:33- This will make things a lot easier. This is a hot wine, Fred.- Hot wine?

0:48:33 > 0:48:36Hot wine, which is really brilliant with the fish.

0:48:38 > 0:48:42That's superb, thank you. Very, very good health.

0:48:42 > 0:48:43Kanpai!

0:48:43 > 0:48:46Now, what shall we start with?

0:48:46 > 0:48:48Shall we start with the mackerel?

0:48:48 > 0:48:51- Yes, anything.- You've got us there, haven't you? Excellent.

0:48:51 > 0:48:54And what have we got here, this little finely-chopped...

0:48:54 > 0:48:56That is fresh ginger.

0:48:56 > 0:49:00- Fresh ginger, great, and chives on the top, is that right?- Yes.

0:49:00 > 0:49:03So if we get a bit of that and dip it into the soy sauce, yes?

0:49:03 > 0:49:05And just eat.

0:49:05 > 0:49:08Oh, I say! Oh, that's beautiful. That's absolutely...

0:49:08 > 0:49:10What do you think, Fred?

0:49:12 > 0:49:15What are your mates going to think of you eating raw mackerel?

0:49:15 > 0:49:18Well, I'll have a few presents of raw mackerel, I reckon,

0:49:18 > 0:49:22- when I get down there.- Right. So, can I just have a bit of that?

0:49:22 > 0:49:25Cos that is so very, very nice. I love the fresh ginger.

0:49:25 > 0:49:29Yes, the mackerel needs something a little refreshing

0:49:29 > 0:49:32- so the chives and the ginger together is nice.- Magnificent.

0:49:32 > 0:49:35Now, this beautiful flower here, this fan shape.

0:49:35 > 0:49:37You've got that there, haven't you?

0:49:37 > 0:49:40And it's so beautiful. This fish on the outside is...

0:49:40 > 0:49:47- Thinly-sliced plaice.- But tell me about this...- That is green mustard.

0:49:47 > 0:49:50This is a Japanese green mustard. What's it made from?

0:49:50 > 0:49:53So, just put it in the soy sauce and mix it.

0:49:53 > 0:49:59- Wonderful. And is that hot? - Yes, hot, like radish, horseradish.

0:49:59 > 0:50:02Like a green horseradish. That's an interesting variation, isn't it?

0:50:02 > 0:50:07And some raw cucumber here. Oh, can I hold it? I'm so hungry.

0:50:07 > 0:50:10Excuse me for being a pig. Sorry about this, Fred.

0:50:10 > 0:50:13- I'll be back with you in a moment. - And then, that is the salmon trout.

0:50:13 > 0:50:14- Salmon trout there.- Yes.

0:50:18 > 0:50:21- That's the freshwater. - Mm. Oh, that's beautiful, too.

0:50:21 > 0:50:24I wonder how many people realise that this isn't only very beautiful

0:50:24 > 0:50:29to look at, very delicious to eat, but it's very, very good for you.

0:50:29 > 0:50:31And I've been told off for speaking with my mouth full.

0:50:31 > 0:50:33Very sorry about that, Mum.

0:50:33 > 0:50:39Now, over here, equally delicious looking, what have we got there?

0:50:39 > 0:50:42- This is a squid with seaweed. - Squid with seaweed.

0:50:42 > 0:50:44- The seaweed is in the inside there, is it?- Yes.

0:50:44 > 0:50:47So it's rolled, stuffed squid with seaweed. Isn't that beautiful?

0:50:47 > 0:50:49Ah, but what about this here?

0:50:49 > 0:50:51This is a chopped up squid also

0:50:51 > 0:50:55with the Japanese chrysanthemum leaves and the flower, marinaded.

0:50:55 > 0:50:57Beautiful! So we're going to actually eat the flower

0:50:57 > 0:51:00and the leaves of a Japanese chrysanthemum.

0:51:00 > 0:51:02And this, I can tell you, is an absolute first for me -

0:51:02 > 0:51:04I've never done that before.

0:51:05 > 0:51:08Oh, boy. Try it, Fred. That's delicious.

0:51:08 > 0:51:11It's a little bit like... What's that like?

0:51:11 > 0:51:15It is a little bit like spinach with a sweeter taste of...

0:51:15 > 0:51:16something else in it.

0:51:16 > 0:51:19- The chrysanthemum flower itself is...- It's the flower you taste.

0:51:19 > 0:51:20- Mm.- It's nice.

0:51:20 > 0:51:23- How are you doing with your sake there?- That is nice.

0:51:23 > 0:51:27If in doubt, always have a little drop of sake, because I know...

0:51:27 > 0:51:30- Thank you.- You're going to have some, too?- Yes, thank you.

0:51:30 > 0:51:33- Got a steady hand on this one. - Yeah. Is it, um...?

0:51:33 > 0:51:35Of course, the whole thing about eating Japanese food

0:51:35 > 0:51:38isn't only the food and everything - it's the presentation.

0:51:38 > 0:51:40Look at these beautiful trays we're serving it from.

0:51:40 > 0:51:42But there's some rules of etiquette, aren't there?

0:51:42 > 0:51:45In fact, really, I shouldn't be serving sake myself, should I?

0:51:45 > 0:51:48- You must wait until I serve. - I must wait until you do it.

0:51:48 > 0:51:50Well, I'm very sorry about that, but I was very thirsty.

0:51:50 > 0:51:51- Anyway, kanpai.- Kanpai.

0:51:53 > 0:51:56'Great stuff, sake. And Fred's enjoying himself, too.

0:51:56 > 0:51:58'Though the mackerel looks a bit hacked off.

0:51:58 > 0:52:01'You see, Japanese food is all about style,

0:52:01 > 0:52:04'an economy of elegance, a single rose in a delicate vase,

0:52:04 > 0:52:08'the understated perfection that the Japanese call shibui.

0:52:08 > 0:52:10'But no matter how pretty the dishes look,

0:52:10 > 0:52:13'they only work if you use the freshest fish,

0:52:13 > 0:52:15'and I do mean fresh - not frozen.'

0:52:16 > 0:52:21You might get the impression by the way that Chikako drinks her drink

0:52:21 > 0:52:23and eats her food and serves us so politely and delicately

0:52:23 > 0:52:25that she was better brought up than me.

0:52:25 > 0:52:27In fact, she was brought up differently from me.

0:52:27 > 0:52:29And as different as their food is from ours,

0:52:29 > 0:52:31it's also worth noting at this point

0:52:31 > 0:52:34that the Japanese don't have hors d'oeuvres, as such,

0:52:34 > 0:52:37because all of their food is sort hors d'oeuvres-like.

0:52:37 > 0:52:39And if you're going to cook this kind of food at home,

0:52:39 > 0:52:42you don't need to be formalised by traditional English fashions

0:52:42 > 0:52:44of starter, main course, middle.

0:52:44 > 0:52:46You just start and you crack on in.

0:52:46 > 0:52:48- And that's what we want to do, isn't it?- Yes.

0:52:48 > 0:52:50- If you can start cooking something for us now.- Yes.

0:52:50 > 0:52:52But first of all,

0:52:52 > 0:52:56tell us what we've got in here by way of ingredients. We've got...

0:52:56 > 0:53:00- That is king prawn. - King prawns here.

0:53:00 > 0:53:02- And fresh halibut, yes?- Yes.

0:53:02 > 0:53:05Fresh salmon, fresh bass, fresh mackerel.

0:53:05 > 0:53:08- Now, vegetables.- The scallops. - And scallops.

0:53:08 > 0:53:10And we've got beansprouts, carrot.

0:53:10 > 0:53:12Notice how prettily they're cut.

0:53:12 > 0:53:15This is, again, half of the technique of the Japanese cooking.

0:53:15 > 0:53:18Peppers, aubergines, potato at the back there.

0:53:18 > 0:53:22And here we have the teppanyaki. Is that so?

0:53:22 > 0:53:26Yes, teppanyaki means grilled on a hot plate.

0:53:26 > 0:53:28So what I am going to do is,

0:53:28 > 0:53:32I am going to put a little bit of vegetable oil for start.

0:53:32 > 0:53:35Onto this plate, which is by now very, very hot, everybody -

0:53:35 > 0:53:37you must notice that.

0:53:37 > 0:53:39You don't start this with a cold plate, otherwise the things

0:53:39 > 0:53:42won't cook, because the technique is one of very rapid cooking.

0:53:45 > 0:53:47- How are you feeling, Fred? - Beautiful.

0:53:47 > 0:53:49This is completely different, isn't it,

0:53:49 > 0:53:51to what we've been used to, anyway.

0:53:51 > 0:53:53You ate the raw fish quite happily,

0:53:53 > 0:53:56but I guess you're looking forward to this cooked stuff now.

0:53:56 > 0:53:58Yeah, I certainly am, yeah, I think it's going to be great.

0:53:58 > 0:54:01That's one of my favourites, the king prawns, anyway.

0:54:03 > 0:54:05And in case you should think that Fred and I

0:54:05 > 0:54:08are a pair of sort of chauvinistic pigs,

0:54:08 > 0:54:11taking advantage of the elegant hospitality of Chikako,

0:54:11 > 0:54:15you must remember that Japanese hospitality and customs

0:54:15 > 0:54:16are quite different from our own.

0:54:16 > 0:54:19Had I been Chikako's husband, for example,

0:54:19 > 0:54:22I would've probably helped fillet the fish, chop the vegetables

0:54:22 > 0:54:25before this had started, or we'd share the role of preparing

0:54:25 > 0:54:28a meal, which makes it into a harmonious occasion.

0:54:28 > 0:54:32It's something, which, by the way, our chaps at home on Sunday mornings

0:54:32 > 0:54:36could make life more amusing by making a few cocktails,

0:54:36 > 0:54:39making the mustard sauce - fresh mustard instead of packet mustard -

0:54:39 > 0:54:42and helping the wife produce a really super meal,

0:54:42 > 0:54:44the kind of which I can now assure you we're having here.

0:54:44 > 0:54:47What do you reckon, Fred? It's all going pretty good, isn't it?

0:54:47 > 0:54:51It certainly is. This is really different.

0:54:51 > 0:54:53I wonder, if you imagine that, you know,

0:54:53 > 0:54:57you'd said to somebody 20 years ago that today, in 1984,

0:54:57 > 0:55:00England will be, you know, covered in Chinese restaurants,

0:55:00 > 0:55:01people would have laughed at you.

0:55:01 > 0:55:04But I bet you the same is going to happen with Japanese food.

0:55:04 > 0:55:07And soon - five years, maybe - there'll be a Japanese restaurant

0:55:07 > 0:55:09in every village and every town over the country,

0:55:09 > 0:55:12because with its high-protein and low-cholesterol food,

0:55:12 > 0:55:15not only is it healthy, it's absolutely delicious.

0:55:15 > 0:55:19It's really, really yummy. Just look at that sizzling away.

0:55:24 > 0:55:26Keith, we love you. More from him next week.

0:55:26 > 0:55:29Now, as ever on Best Bites, we're looking back at some of

0:55:29 > 0:55:31our favourite recipes from the Saturday Kitchen archives.

0:55:31 > 0:55:33Still to come on today's show...

0:55:33 > 0:55:35Kenny Atkinson and Anthony Demetre try their hand

0:55:35 > 0:55:39at the omelette challenge, but can they make it on the board?

0:55:39 > 0:55:40Sophie Grigson cooks up

0:55:40 > 0:55:42a fresh and light Mediterranean dish.

0:55:42 > 0:55:43She makes a Sardinian clam soup

0:55:43 > 0:55:46and serves it with traditional fregola pasta.

0:55:46 > 0:55:50And actress Cherie Lunghi faces her food heaven or food hell.

0:55:50 > 0:55:53Did she get her food heaven - mozzarella-stuffed chicken

0:55:53 > 0:55:55with roasted tomatoes, aubergines and basil pesto?

0:55:55 > 0:55:56Or her food hell -

0:55:56 > 0:55:59gooseberry crumble with vanilla custard and ice cream?

0:55:59 > 0:56:01You can find out what she got at the end of the show.

0:56:01 > 0:56:06Next up, it's Vivek Singh who's here to show us a couple of tasty kebabs.

0:56:06 > 0:56:09What's on the menu for you today, then, chef? Some kebabs, I believe.

0:56:09 > 0:56:11Yeah, we've got some lamb mince

0:56:11 > 0:56:13and we've got some fat from around the kidney.

0:56:13 > 0:56:17And I'm going to turn this into a spiced lamb kebab.

0:56:17 > 0:56:19- So we've got suet, basically, what we've got there.- A little suet.

0:56:19 > 0:56:22- I've got this cumin.- Yeah. - Sea salt.

0:56:22 > 0:56:26- A bit of ground red chilli powder and a home-made garam masala.- Yeah.

0:56:26 > 0:56:29I've got some ginger and garlic and a green chilli.

0:56:29 > 0:56:31And all that is going to go into...

0:56:31 > 0:56:35- Now, you say this comes from different areas of India.- Correct.

0:56:35 > 0:56:39I mean, you know, before the partition, Punjab was one big thing.

0:56:39 > 0:56:44Now, the Pakistan side of Punjab, where Lahore sits,

0:56:44 > 0:56:46they do their seekh kebabs slightly differently

0:56:46 > 0:56:47from the rest of the country.

0:56:47 > 0:56:49So in India, in Punjab, you see a lot of...

0:56:49 > 0:56:52On the Indian side of Punjab, you see a lot more tandoori influence

0:56:52 > 0:56:54when we do a seekh kebab.

0:56:54 > 0:56:56I've done one before, haven't I?

0:56:56 > 0:56:59So, this is one of the most popular dishes, is it, over there?

0:56:59 > 0:57:02Yes, this is possibly India's... You know, in the top three.

0:57:02 > 0:57:05What is the most popular dish over in India?

0:57:05 > 0:57:07- I would say it is the tandoori chicken.- Right.

0:57:07 > 0:57:11That is the most popular dish in India, or Indian cuisine.

0:57:11 > 0:57:14The second would be a lamb seekh kebab.

0:57:14 > 0:57:17And third, probably, is the... the stir-fried...

0:57:17 > 0:57:20Indochinese-style stir-fried chilli chicken.

0:57:20 > 0:57:22All right, OK. So, what spices have you got in there, then?

0:57:22 > 0:57:25So I put some cumin, some ground garam masala,

0:57:25 > 0:57:27which is a home-made, hot spice mix.

0:57:27 > 0:57:33- Some red chillies. Some ginger, garlic and green chilli.- OK.

0:57:33 > 0:57:36- So, any chopped herbs in there, or not?- Yeah.

0:57:36 > 0:57:39So I'll just mix it up, and I'm going to add a little bit more,

0:57:39 > 0:57:41a little bit of the coriander, chopped coriander -

0:57:41 > 0:57:42that will go into it as well.

0:57:42 > 0:57:45Now, the heat of that - is that from the spice that you've got in there?

0:57:45 > 0:57:49Correct. When we say garam masala, it's the heat-inducing spices.

0:57:49 > 0:57:51It's not because the spice mix is hot.

0:57:51 > 0:57:53There's no chilli in there, in the hot spice mix.

0:57:53 > 0:57:57- It's the heat-inducing properties it has.- OK.

0:57:58 > 0:58:00So all that nicely mixed up.

0:58:06 > 0:58:09I'll wait for that until I ask you something.

0:58:09 > 0:58:12It's come together, and you can see it's...

0:58:12 > 0:58:14Now, if you want to do this at home for the barbecue, say,

0:58:14 > 0:58:17and you didn't want to do lamb, you could take this recipe and use

0:58:17 > 0:58:20exactly the same spices for chicken and beef and that kind of stuff?

0:58:20 > 0:58:23You would want to do it with beef. The chicken, probably...

0:58:23 > 0:58:26- Yeah, if you were using thighs, you could.- Yeah.

0:58:26 > 0:58:28So I mix this up.

0:58:28 > 0:58:31I'm going to let it rest so the flavours level up.

0:58:31 > 0:58:34And also chill the mix down.

0:58:36 > 0:58:38There's some that I made earlier.

0:58:38 > 0:58:41Now, this mix has been chilling away.

0:58:41 > 0:58:45I've got a mixture here of diced peppers, onions.

0:58:45 > 0:58:48Diced Peppers, onions, a bit of coriander in there.

0:58:48 > 0:58:53Some sliced and some simply brunoise.

0:58:53 > 0:58:56- They're two different versions we're talking about, right?- OK.

0:58:56 > 0:58:58OK, great, so...

0:58:58 > 0:59:01- Now, life is still busy for you as well.- Yes.

0:59:01 > 0:59:03I hear you've been at the Taste Festival this week

0:59:03 > 0:59:05doing demonstrations.

0:59:05 > 0:59:07Yeah, I did a couple of demonstrations at Taste Festival.

0:59:07 > 0:59:10- That's in Central London, this one, yeah?- Yes.

0:59:10 > 0:59:11Don't know if you've been...

0:59:11 > 0:59:13If you haven't, it's a perfect London picnic.

0:59:13 > 0:59:15It's where all the London restaurants come out...

0:59:15 > 0:59:17come out to play, really, I suppose.

0:59:17 > 0:59:19Come out and play more than anything else.

0:59:19 > 0:59:21- Just put a bit of coriander in there.- Yeah.

0:59:21 > 0:59:23And I'll be good with that.

0:59:23 > 0:59:26So, we've got these kebabs.

0:59:26 > 0:59:31You can see I'm just wrapping them around the skewers, like this.

0:59:32 > 0:59:36So they go around. I've got these three. Let's make a few.

0:59:36 > 0:59:38Now, when I think of India, I've only been

0:59:38 > 0:59:40- to sort of one area of India. - Correct.

0:59:40 > 0:59:43- Which is the southern area. - Kerala.- Kerala.

0:59:43 > 0:59:44Which I thought was amazing.

0:59:44 > 0:59:46The prawns over there were just spectacular.

0:59:46 > 0:59:48But if you're a big foodie and you wanted to go to India

0:59:48 > 0:59:51and experiment with different food, where would you recommend?

0:59:51 > 0:59:54- Where would you recommend going first?- There's a lot of history,

0:59:54 > 0:59:58a lot of cooking around the northern part India.

0:59:58 > 1:00:01Right from Kashmir to Punjab, you have a lot of cooking,

1:00:01 > 1:00:03a lot of different varieties,

1:00:03 > 1:00:06and Rajasthan is one of my favourite areas, if there has to be one.

1:00:06 > 1:00:10There's a lot of very rustic cooking going on there.

1:00:12 > 1:00:15- OK.- Right.- So, if you give me this, the salsa.- There you go.

1:00:15 > 1:00:20- Which then gets wrapped around... the seekh kebabs.- All right.

1:00:20 > 1:00:22So a nice, little...

1:00:22 > 1:00:25Is that traditional, that you do that, or is that...?

1:00:25 > 1:00:28- Yes.- Are you just playing? - No, no, no, I'm not playing.

1:00:28 > 1:00:31this would be called a seekh kebab gilafi,

1:00:31 > 1:00:33"gilaf" being a coat.

1:00:33 > 1:00:37- You could be saying anything. - Yes, I could be, actually.- Yeah.

1:00:37 > 1:00:42- Gilafi meaning coat?- Coat. It's like a coat.

1:00:42 > 1:00:45- So, you've got me some of those sliced...- Yeah.

1:00:45 > 1:00:48- So this is, in theory, like a little burger.- This is a burger.

1:00:48 > 1:00:50That is exactly... That's what it is.

1:00:50 > 1:00:55So we've got... If you want to just do a few peppers and a few...

1:00:55 > 1:00:58- Yeah.- ..tomatoes as well. That goes in.

1:00:59 > 1:01:03So we do that one with a pepper on one and a tomato on the other.

1:01:03 > 1:01:05- Right.- Correct.- OK.

1:01:07 > 1:01:13- And that, that act of pressing it down, is called a chapli.- Chapli.

1:01:13 > 1:01:15Chapli, as in pressing it.

1:01:15 > 1:01:17You've got two different vegetables on two different sides, have you?

1:01:17 > 1:01:19- Have I ruined it?- That's fine.

1:01:19 > 1:01:23If you could make me some chutney. So there's some coriander there.

1:01:23 > 1:01:26- Right.- A bit of garlic,

1:01:26 > 1:01:29a bit of chilli, some salt, sugar.

1:01:29 > 1:01:32Salt, sugar. And you want this blended with a bit of heat in there?

1:01:32 > 1:01:35- Correct. Just a bit of oil, yeah. - OK.

1:01:35 > 1:01:38- And in the meantime, I'm going to sweat some cabbage off.- OK.

1:01:38 > 1:01:42Just to use as a bit of garnish along with some pomegranate seeds.

1:01:42 > 1:01:44Now, you're constantly busy.

1:01:44 > 1:01:47- A new book, I know you're working on at the moment.- Correct.

1:01:47 > 1:01:48I just finished writing a book.

1:01:48 > 1:01:52I thought I might as well get it out of the way in time for the cricket.

1:01:52 > 1:01:55- For the cricket?- Yeah.

1:01:55 > 1:01:58- Have you still got the TVs in your kitchen?- Yes, I do, yeah.

1:01:58 > 1:02:01At the moment, until recently, they were being put...

1:02:01 > 1:02:02Are you allowed to do that, Jason, in yours?

1:02:02 > 1:02:05- Allow the chefs to do that?- Never. - It's fantastic.

1:02:05 > 1:02:08He has got televisions in every section of the kitchen

1:02:08 > 1:02:12- for all the chefs to watch cricket while they're working.- Wow.

1:02:12 > 1:02:14- True, though, isn't it?- Yeah.

1:02:14 > 1:02:15What's cricket?

1:02:15 > 1:02:19A good place to work!

1:02:19 > 1:02:23It's very long hours, it's very long hours, James,

1:02:23 > 1:02:24as you would have seen.

1:02:24 > 1:02:27Right, so do you want a little bit of oil in here as well,

1:02:27 > 1:02:29just to bind it together or something?

1:02:29 > 1:02:30Just a little bit of oil.

1:02:30 > 1:02:33- Or you can put a little bit of... - JAMES COUGHS

1:02:33 > 1:02:35- A-ha! It's getting to you. - A bit of oil.

1:02:35 > 1:02:37A bit of salt and a bit of, well, black pepper.

1:02:37 > 1:02:39We've got salt and sugar in there as well.

1:02:41 > 1:02:43- So, mix that together. - Just a tiny bit of salt.

1:02:45 > 1:02:47- You want these pomegranate as well, don't you?- Yes, please.

1:02:47 > 1:02:50OK. Now, what's the garnish that you're doing with this, then?

1:02:50 > 1:02:52You've got the cabbage and pomegranate.

1:02:52 > 1:02:55- Would that be something traditional? - No, it isn't, it isn't.

1:02:55 > 1:02:56It's just in season here,

1:02:56 > 1:03:00and I thought that is something nice and crunchy to the dish.

1:03:00 > 1:03:02So the idea of this is not to make it like a pesto,

1:03:02 > 1:03:05- add too much oil. You just make it quite dry.- No, just very light.

1:03:05 > 1:03:08Actually, you could add... you could use just...

1:03:08 > 1:03:10water or lemon juice to do this.

1:03:10 > 1:03:13Right. Just a smaller bit, then.

1:03:13 > 1:03:15- OK.- Yeah.

1:03:16 > 1:03:19So it's like quite a thick...pesto.

1:03:20 > 1:03:23You just put a bit of water in there at the end?

1:03:23 > 1:03:24Yeah, just to steam it through.

1:03:24 > 1:03:28The kebabs look nice and cooked.

1:03:28 > 1:03:30All coming together very nicely.

1:03:32 > 1:03:35This kind of thing would be done...

1:03:35 > 1:03:37At home, I do it on a barbecue.

1:03:37 > 1:03:39- I don't have a tandoor at home. - Yeah.

1:03:39 > 1:03:40And these are the kind of dishes

1:03:40 > 1:03:43that we find in our new book as well, Spice At Home.

1:03:43 > 1:03:47It talks about the kind of cooking that I grew up with at home,

1:03:47 > 1:03:49but also looks at how our cooking at home

1:03:49 > 1:03:51has changed so much in the last 20 years.

1:03:51 > 1:03:54But the spices that people should look for, cos often,

1:03:54 > 1:03:56when I look at Indian food and you think it's so complicated

1:03:56 > 1:03:58with all these different spices,

1:03:58 > 1:04:01what are the main ones that you would go for?

1:04:01 > 1:04:03Cos there are just a few main types, aren't there, really,

1:04:03 > 1:04:04that people should have.

1:04:04 > 1:04:08Yeah, you would start off with a very basic cumin, coriander,

1:04:08 > 1:04:10chilli, peppercorn and fennel.

1:04:10 > 1:04:11And these five spices...

1:04:11 > 1:04:14And I like to think of, you know, spices as one to three.

1:04:14 > 1:04:18There are five spices. These five would be a good starting point.

1:04:18 > 1:04:20And when you've used them in many different combinations

1:04:20 > 1:04:23and with various different ingredients,

1:04:23 > 1:04:26and they become your friends, and you go on to use other spices.

1:04:26 > 1:04:30So the clove, mace, cardamom and all that comes in next.

1:04:30 > 1:04:32And a lot of onions.

1:04:32 > 1:04:36- Onions, of course. Onions are the base of our cooking.- Yeah.

1:04:36 > 1:04:38You can see they're cooking off very nicely.

1:04:38 > 1:04:40So, these ones are about there, ready.

1:04:40 > 1:04:43I think they're done, anyway, so we'll...take these ones off.

1:04:46 > 1:04:48So, let's look at these.

1:04:49 > 1:04:51And, by the way, if you're going to do them on wooden skewers

1:04:51 > 1:04:54on the barbecue, you've probably noticed that we...

1:04:54 > 1:04:57We forgot to tell you, but you can take these and soak them in water.

1:04:57 > 1:05:00It will stop them burning on your barbecue.

1:05:00 > 1:05:02So soak them in water really well.

1:05:04 > 1:05:06You pre-soak your skewers.

1:05:06 > 1:05:08And there you go.

1:05:08 > 1:05:10You've a bit of coriander going in here.

1:05:10 > 1:05:14- And then you've got some of this salsa over the top.- Oh, yes. Lovely.

1:05:14 > 1:05:18So you just go with all this lovely salad on top...

1:05:18 > 1:05:20- So, tell us the name of this dish. - ..all around it.

1:05:20 > 1:05:23A barbecued lamb seekh kebab two ways.

1:05:23 > 1:05:26- That's what it is. - Look at that.

1:05:30 > 1:05:33That looks like proper grub, that does.

1:05:33 > 1:05:34Right, you get to dive into this.

1:05:34 > 1:05:39Now, there's a bit of spice in this as well so it's quite hot.

1:05:39 > 1:05:41Quite spicy, but...

1:05:41 > 1:05:43- Well...- I don't know where you're starting with this.

1:05:43 > 1:05:46Should I take it off the skewer to begin with?

1:05:46 > 1:05:47Work your way through it.

1:05:47 > 1:05:49Hang on, I'm at the wrong end, I think. There we are.

1:05:49 > 1:05:51That's good. We're there.

1:05:51 > 1:05:53But if you are going to do these, prepare them,

1:05:53 > 1:05:55pop them in the fridge, they'll firm up a little bit.

1:05:55 > 1:05:58Exactly, you can do it beforehand. It's really easy.

1:05:58 > 1:06:00Well, there's a lot to choose from here. Where do I start?

1:06:00 > 1:06:02Do you want me to start with...?

1:06:02 > 1:06:04Yeah, just dig in to one of the kebabs.

1:06:07 > 1:06:08Mm. That's very nice.

1:06:10 > 1:06:11Not too hot.

1:06:11 > 1:06:13- Not too hot?- Pretty good?- No, no.

1:06:13 > 1:06:16No, it's good, that. And like you say, if you're going to make these,

1:06:16 > 1:06:18- pop them in the fridge and they'll firm up a little bit.- Correct.

1:06:18 > 1:06:21- Stop them falling through...- And if you don't want to be bothered...

1:06:21 > 1:06:24You don't want to be bothered with the searing of the kebabs,

1:06:24 > 1:06:27just shape them like burgers, fill them into brioche buns

1:06:27 > 1:06:28- and there you go.- There you go.

1:06:32 > 1:06:34So, if you're looking to avoid simple sausages

1:06:34 > 1:06:37and boring burgers at your barbecue, give Vivek's creative kebabs a go.

1:06:37 > 1:06:40Why not? Now, time for the omelette challenge

1:06:40 > 1:06:43and this week, it's the turn of Anthony Dmitri and Kenny Atkinson

1:06:43 > 1:06:46and both are keen to get their name on the board.

1:06:46 > 1:06:48Right, let's get down to business.

1:06:48 > 1:06:51Hopefully, one of you stands a chance of grabbing our top spot here

1:06:51 > 1:06:53from Mr Rankin, 17.5 seconds.

1:06:53 > 1:06:55Usual rules apply, guys. You've been here before.

1:06:55 > 1:06:57- Yeah.- Well, not in the studio.

1:06:57 > 1:06:59Hopefully you're going to be as quick. Are you ready?

1:06:59 > 1:07:01Let's put the clocks on the screens.

1:07:01 > 1:07:03Three, two, one, go.

1:07:11 > 1:07:14- This is where they get competitive. - I can see, this is crazy!

1:07:32 > 1:07:34GONG

1:07:34 > 1:07:36Oh, no!

1:07:36 > 1:07:38GONG

1:07:38 > 1:07:39That was...

1:07:39 > 1:07:43- No, we got there, roughly. - Do I have to eat these?

1:07:43 > 1:07:45- You can if you want. - This is the nice part of the show,

1:07:45 > 1:07:47- I get to eat this bit.- Good, OK.

1:07:47 > 1:07:48Mm, lovely.

1:07:48 > 1:07:51- ANTHONY:- They certainly don't score high for presentation, do they?

1:07:51 > 1:07:54Well, you know, we've kind of got an omelette, both of you, you know.

1:07:56 > 1:07:59- It's a wonder I aren't ill. - THEY LAUGH

1:07:59 > 1:08:01Anthony...

1:08:04 > 1:08:08- Neither of you have been on the board.- No.- This board, especially.

1:08:08 > 1:08:10Do you think you get into our top 10?

1:08:10 > 1:08:12- No...- I'd be surprised if that was under 20 seconds.

1:08:12 > 1:08:13No, so would I!

1:08:13 > 1:08:15You did it in 33.92 seconds,

1:08:15 > 1:08:17which puts you in good company over here.

1:08:17 > 1:08:21You're, you know, with a group of guys over here,

1:08:21 > 1:08:23Mr Koffmann and Mr Kitchin and all that kind of stuff.

1:08:23 > 1:08:25- Oh. Well, I can't complain about that.- Yeah.

1:08:25 > 1:08:27- Kenny.- Yeah.

1:08:30 > 1:08:32You did it...

1:08:33 > 1:08:36- Do you like that one?- You did it. I did, actually.

1:08:36 > 1:08:38- I've made you a little one. - THEY LAUGH

1:08:38 > 1:08:40- It's a little mini egg. - A quail's egg.

1:08:40 > 1:08:41A little quail's egg.

1:08:41 > 1:08:44- You did it in 30.48 seconds. - Well done.

1:08:44 > 1:08:48Which is not too bad, it puts you there with the lovely Rachel Allen.

1:08:48 > 1:08:50- Lovely.- Not bad, not a bad effort.

1:08:54 > 1:08:57Loving the little egg there for Kenny. Nice touch, that.

1:08:57 > 1:08:59Now, up next, cookery writer Sophie Grigson's here

1:08:59 > 1:09:03to show us how to cook up a true taste of the Med.

1:09:03 > 1:09:06We're going to be cooking, er, proper name,

1:09:06 > 1:09:09- fregola con arselle. - Right.- Which is fregola...

1:09:09 > 1:09:12- Which is this stuff here? - Yeah. And doesn't it look odd?

1:09:12 > 1:09:14- I mean, it doesn't look like pasta at all.- No.

1:09:14 > 1:09:18But it is a form of pasta and the toasting of the pasta

1:09:18 > 1:09:21gives it a kind of bouncy texture, it's quite odd to describe.

1:09:21 > 1:09:23- It's lovely, absolutely lovely and I adore it.- OK.

1:09:23 > 1:09:26- And it's quite a trendy ingredient, I think.- Trendy ingredient.

1:09:26 > 1:09:27- All right, OK.- Yes, absolutely.

1:09:27 > 1:09:30- But this is very classical Sardinian.- OK.

1:09:30 > 1:09:33So besides the fregola, we have some clams,

1:09:33 > 1:09:34- lovely fresh clams.- Yeah.

1:09:34 > 1:09:37- We have saffron, which is just steeping in a bit of hot water.- Yup.

1:09:37 > 1:09:41Tomatoes, garlic, a little bit of chilli,

1:09:41 > 1:09:43a little bit of lemon, we're just using the zest of that,

1:09:43 > 1:09:46- parsley and some fish stock. - Fish stock.

1:09:46 > 1:09:48So, very straightforward. I want you...

1:09:48 > 1:09:50As usual in the show, for the fourth week running,

1:09:50 > 1:09:54this is all I get to do, is prepare tomatoes and that's it.

1:09:54 > 1:09:56But it makes you an expert, doesn't it?

1:09:56 > 1:09:58- There you go.- Extra good at them.

1:09:58 > 1:10:02I'm going to chop a bit of garlic and parsley

1:10:02 > 1:10:06and that's just going to be fried gently...

1:10:06 > 1:10:07as the basis of the broth.

1:10:07 > 1:10:10- This is kind of more of a brothy stew.- Yep.

1:10:10 > 1:10:12- Or a stewy broth. - Now, I was joking earlier,

1:10:12 > 1:10:15you've seriously written, what, 20 books, is it?

1:10:15 > 1:10:18- I'm on my 20th. - You're on your 20th.

1:10:18 > 1:10:21I've just started writing my 20th, I think.

1:10:21 > 1:10:23I mean, that's if you include a lot of the sort of little,

1:10:23 > 1:10:26- little ones, pamphlety books.- Cos your first book was, what was it on?

1:10:26 > 1:10:30- Veg, was it?- No, that was my third book already.- Third one, right, OK.

1:10:30 > 1:10:32Third or fourth. No, my first book was a collection of recipes...

1:10:32 > 1:10:35No, it wasn't, actually. That was my second book,

1:10:35 > 1:10:37collection of recipes from the Evening Standard.

1:10:37 > 1:10:39- I can't remember any more. - You can't even remember yourself.

1:10:39 > 1:10:42You get past a certain number and they mist up and...

1:10:42 > 1:10:44Oh, you're so fast.

1:10:44 > 1:10:47But this love of writing, I mean, it came from your mother, no?

1:10:47 > 1:10:50I was... Well, both my parents were writers and I was brought up

1:10:50 > 1:10:52in a household where, you know, writing was the thing.

1:10:52 > 1:10:54My dad worked in the study upstairs...

1:10:54 > 1:10:56- WHISPERS:- ..and we had to be quite going past...

1:10:56 > 1:10:58- NORMALLY:- ..all the time, not to disturb him.

1:10:58 > 1:11:01So it was very much sort of a writer's household

1:11:01 > 1:11:03- where the word was important and food was important.- Yeah.

1:11:03 > 1:11:06Although my mum didn't start writing about food

1:11:06 > 1:11:07till I was, I don't know, six or seven.

1:11:07 > 1:11:11- Can I just turn this down a bit? - Yeah.- Ooh, it's very hot.

1:11:11 > 1:11:12Just about to disappear here.

1:11:12 > 1:11:14That's all right, put it over there. There you go.

1:11:14 > 1:11:18So, yes, it wasn't, you know, food was always part of the household,

1:11:18 > 1:11:20but, you know, lunches and meals were important

1:11:20 > 1:11:25but it was only when my mother started going to France.

1:11:25 > 1:11:28We all started going to France, my parents bought a house in France,

1:11:28 > 1:11:29a cave in France, in fact.

1:11:29 > 1:11:32A cave with no running water, no electricity,

1:11:32 > 1:11:35everybody thought they were totally mad, this was in the early '60s.

1:11:35 > 1:11:38- Right.- And then my mum got very interested in the food.

1:11:38 > 1:11:40- You're all done, are you? - I'm all right, I'm all right.

1:11:40 > 1:11:42- Oh, you're still on the case. - That's your clam pan.

1:11:42 > 1:11:44- That's my clam pan. - You want to do that one.

1:11:44 > 1:11:46- Oh, I wanted to do it the other way round.- No.

1:11:46 > 1:11:49- If you tell me that's my clam pan, I'll believe you.- OK.

1:11:49 > 1:11:54So, yes. So, here we've got a bit of garlic going in...

1:11:54 > 1:11:56- bit of parsley.- But your inspiration, you mention France,

1:11:56 > 1:11:59your inspiration still comes from travelling and stuff?

1:11:59 > 1:12:01Yeah, I don't travel as much as I used to,

1:12:01 > 1:12:03once I had children I couldn't just pop off.

1:12:03 > 1:12:06Also, when you have children, it starts getting more expensive.

1:12:06 > 1:12:09You have to pay for them to come or find somebody to look after them.

1:12:09 > 1:12:12And, now, do you know what I've done now to make life worse?

1:12:12 > 1:12:14- I've got a dog as well.- Dog. - And my children are now old enough

1:12:14 > 1:12:16to pass them off left, right and centre

1:12:16 > 1:12:18but I have problems because I haven't got anybody

1:12:18 > 1:12:19to sit my dog overnight. Terrible.

1:12:19 > 1:12:22But, I mean, you mention travelling in France, but you're doing...

1:12:22 > 1:12:25What are you doing, like, cookery weekends or something?

1:12:25 > 1:12:28Yeah, it's just wonderful to be able to combine

1:12:28 > 1:12:30two of my favourite things,

1:12:30 > 1:12:32which is travelling and eating and going to markets.

1:12:32 > 1:12:35So we're going to be going to Barcelona.

1:12:35 > 1:12:37They're long weekends, gourmet weekends.

1:12:37 > 1:12:39I hate the word gourmet but I can't think of anything else.

1:12:39 > 1:12:42No, I was in Barcelona on Tuesday, I think. Monday or Tuesday.

1:12:42 > 1:12:45- How was Barcelona?- They've got an amazing market there.

1:12:45 > 1:12:47- I mean, you mention Barcelona. - Fabulous.

1:12:47 > 1:12:49Probably the most, I mean, one of the nicest markets

1:12:49 > 1:12:53- I think I've ever been to, La Boqueria market.- Oh, La Boqueria?

1:12:53 > 1:12:55It's absolutely a fabulous market, isn't it?

1:12:55 > 1:12:57I love going in there in the morning

1:12:57 > 1:12:59and there are people having breakfast and, in fact,

1:12:59 > 1:13:01on the Barcelona tour that I'm doing,

1:13:01 > 1:13:04one of the things will be breakfast at the La Boqueria market.

1:13:04 > 1:13:07And I love those salt cod stalls,

1:13:07 > 1:13:09you know, where they sell it already prepared,

1:13:09 > 1:13:11- absolutely gorgeous. - I can see Jerry's looking at...

1:13:11 > 1:13:13- JAMES LAUGHS - Big fan of markets, Jerry?

1:13:13 > 1:13:15I've done the wrong thing here, I've just realised.

1:13:15 > 1:13:17Wander around when you go out and about?

1:13:17 > 1:13:20- Well, the stock market...- The stock market!- ..is in trouble.

1:13:20 > 1:13:23What are they talking about? They're talking and they're cooking?

1:13:23 > 1:13:26- They're talking and we're cooking. - And here's smoke coming out.

1:13:26 > 1:13:30- It's steam.- It's steam, it's meant to be there.- OK.

1:13:30 > 1:13:32- Whoops! Am I burning my garlic? - That's all right.

1:13:32 > 1:13:34Good job I've got you to watch over me.

1:13:34 > 1:13:37- Is this what a kitchen is?- This is what a kitchen is, Jerry, yeah.

1:13:37 > 1:13:39- How's those tomatoes?- I'm happening.

1:13:39 > 1:13:41So, what have you got in the pan there?

1:13:41 > 1:13:43I've just got garlic, chilli and parsley.

1:13:43 > 1:13:45Chilli flakes.

1:13:45 > 1:13:47I'm going to put my... Ooh, look, wonderful stock,

1:13:47 > 1:13:49a nice jellied stock. In that goes.

1:13:49 > 1:13:53You're going to throw over those... half the tomatoes in a minute.

1:13:53 > 1:13:55You do need, for this dish,

1:13:55 > 1:13:59you cannot get away with ready-made sort of stock pad or anything,

1:13:59 > 1:14:01it has to be the real thing

1:14:01 > 1:14:03because it's a really important flavour.

1:14:03 > 1:14:07Big fan of seafood, Jerry? I know you like your beef.

1:14:07 > 1:14:09- Yes, I like seafood, too. - You like seafood? Right.

1:14:09 > 1:14:11There you go. Right. Tomatoes. Go on, take those.

1:14:11 > 1:14:13- OK, I'll take those. - I'm doing them as quick as I can.

1:14:13 > 1:14:16No, it's all right, it's nice of you to sous-chef.

1:14:16 > 1:14:17You mentioned Sardinia for this dish.

1:14:17 > 1:14:19Where did you get the inspiration for this, then?

1:14:19 > 1:14:22Well, this comes from... I teach about once a month

1:14:22 > 1:14:25at an Italian cookery school just off Marylebone High Street

1:14:25 > 1:14:29and I love doing it, I love teaching people.

1:14:29 > 1:14:31I love doing lessons with, you know,

1:14:31 > 1:14:35they're enthusiastic cooks and we cook up a fantastic meal every time.

1:14:35 > 1:14:37Complete strangers at the beginning,

1:14:37 > 1:14:39- all great friends by the end of the day.- Yeah.

1:14:39 > 1:14:42This is a dish, I was doing research, I wanted to find out

1:14:42 > 1:14:45a bit more about how fregola was used and I did this,

1:14:45 > 1:14:49and then, to my horror, when I was teaching it for the first time,

1:14:49 > 1:14:50it turned out that my assistant....

1:14:50 > 1:14:53- I'm just sitting here, watching things.- Go on, you're all right.

1:14:53 > 1:14:55It's great watching you cook.

1:14:55 > 1:14:58My assistant turned out to be Sardinian and she said,

1:14:58 > 1:15:00"Oh, that's wonderful, my mother used to make this every week

1:15:00 > 1:15:02"and it's the dish of my childhood."

1:15:02 > 1:15:04And I was thinking, "Oh, my gosh", you know.

1:15:04 > 1:15:06She really knows what this is meant to taste like

1:15:06 > 1:15:08so I was very, very anxious. She was delighted.

1:15:08 > 1:15:10And they always do it with clams, is that right?

1:15:10 > 1:15:11Yep, it's a big clam dish.

1:15:11 > 1:15:14- I mean, there's lots of other fregola dishes as well.- Yeah.

1:15:14 > 1:15:15- By the way, I've got my clams... - Yeah.

1:15:15 > 1:15:17..into a little bit of water here.

1:15:17 > 1:15:19They're just opening up, in a covered pan, they won't take long,

1:15:19 > 1:15:22they're beginning to open already. Thank you very much.

1:15:22 > 1:15:25- You can stop now.- Thanks very much, I've just finished.

1:15:25 > 1:15:26Oh, he has. Oh, that's fine, then.

1:15:26 > 1:15:29As soon as that comes up to the boil, you pour in the fregola.

1:15:29 > 1:15:32Luckily, we've got some already cooking here.

1:15:32 > 1:15:35- OK.- My clams are nearly there. - Where's the saffron gone?

1:15:35 > 1:15:37You've stuck the saffron in water, hot water?

1:15:37 > 1:15:39Just hot water, lovely saffron threads.

1:15:39 > 1:15:42I would always advise people to buy threads, not the powder.

1:15:42 > 1:15:46Now, we mention the saffron as well, which we've got here.

1:15:46 > 1:15:47Now, on your travels,

1:15:47 > 1:15:50often a lot of people go to sort of Tunisia and stuff like that.

1:15:50 > 1:15:51Cheap saffron, what a bargain!

1:15:51 > 1:15:54Well, people instantly think cheap saffron, don't they?

1:15:54 > 1:15:57But you can't buy cheap saffron, it's got to be the real McCoy.

1:15:57 > 1:15:59There is no such thing as cheap saffron.

1:15:59 > 1:16:01If it's cheap, then it isn't saffron.

1:16:01 > 1:16:02What do you think it is,

1:16:02 > 1:16:04the outer casings of the saffron that they sell...?

1:16:04 > 1:16:06- What, the cheap stuff? - Yeah.- Oh, I think at best

1:16:06 > 1:16:08it's something like dried Marigold leaves.

1:16:08 > 1:16:10And at worst there are forms of crocus,

1:16:10 > 1:16:12- you know saffron is a kind of crocus?- Yeah.

1:16:12 > 1:16:13But it's one very particular kind of crocus

1:16:13 > 1:16:17and they can use other forms of crocus which actually are toxic.

1:16:17 > 1:16:20You don't use so much of this really to cause a problem

1:16:20 > 1:16:23but it won't get the flavour and you'll be wasting your money.

1:16:23 > 1:16:25- So, never, ever...- At those markets on your travels,

1:16:25 > 1:16:27never buy cheap saffron and also never buy...

1:16:27 > 1:16:29- Never buy stuff like what one of my chefs did.- What was that?

1:16:29 > 1:16:34When they went over to Tunisia, bought a kilogram of oregano.

1:16:34 > 1:16:37- Oh!- It was OK until he brought it through customs

1:16:37 > 1:16:39and it was in a clear bag.

1:16:39 > 1:16:43- Couldn't walk straight afterwards. - Oh, my God.

1:16:43 > 1:16:46I think a pair of rubber gloves were involved. But, anyway...

1:16:46 > 1:16:48Oh, boy!

1:16:48 > 1:16:50I'm putting my clams in here.

1:16:50 > 1:16:53And then I'm also going to add the saffron at this point,

1:16:53 > 1:16:55right at the end so you preserve that flavour.

1:16:55 > 1:16:56And you want some of this juice.

1:16:56 > 1:16:58Now, the idea is we just let this settle, don't we?

1:16:58 > 1:17:00Let it settle down a little bit.

1:17:00 > 1:17:03So you don't get that grit cos you can see an awful lot of grit

1:17:03 > 1:17:06gathers right down at the bottom, so if you can give it

1:17:06 > 1:17:09- a few minutes just to settle down. - Yeah, see it on the bottom there.

1:17:09 > 1:17:11- It's getting there. - Don't get any in.

1:17:11 > 1:17:13Cos it is one of those really horrible things, isn't it?

1:17:13 > 1:17:15Have you ever had a mouthful of gritty shellfish

1:17:15 > 1:17:18- or mussels with...?- There we go. There you go.- There we go.

1:17:18 > 1:17:21So that's our dish. It's very simple and straightforward.

1:17:21 > 1:17:23- I'll bring it over. - Oh...- Stick it in the pot.

1:17:23 > 1:17:25..so refined, isn't it, having you?

1:17:25 > 1:17:27Would you come and just do this in my kitchen?

1:17:27 > 1:17:30It would be great, all the boring bits and carrying the heavy pots,

1:17:30 > 1:17:32- I'd feel so ladylike. - I'll get your lemon ready.

1:17:32 > 1:17:34OK, so that's going in.

1:17:34 > 1:17:36This is how it's served, just with a grated lemon over the top?

1:17:36 > 1:17:38Just a little bit of grated lemon over the top.

1:17:38 > 1:17:41A little drizzle of olive oil in, a little bit of extra parsley.

1:17:41 > 1:17:44But that's it, so it's fresh, it's light, it's full of flavour.

1:17:44 > 1:17:47It's so Mediterranean and you ought really to be

1:17:47 > 1:17:49sitting by the sea somewhere.

1:17:49 > 1:17:50Erm...

1:17:50 > 1:17:53OK? Are you going to do my little...?

1:17:53 > 1:17:55I'll do you that while you explain what it is again.

1:17:55 > 1:17:58- Remind us what this dish is.- So this is fregola, which is the pasta,

1:17:58 > 1:18:02con arselle, with clams, fresh from Sardinia.

1:18:02 > 1:18:04With some grated lemon on the top. Done.

1:18:04 > 1:18:07Bit of grated lemon on the top and that's it. Pasta.

1:18:11 > 1:18:13- Little round of applause over there. - Very nice.

1:18:13 > 1:18:16- This is what you get to dive into. - Does this come in a TV dinner?

1:18:16 > 1:18:18THEY LAUGH

1:18:18 > 1:18:20He should have them microwaved.

1:18:20 > 1:18:22We can give you that, you can take it home. There you go.

1:18:22 > 1:18:25- Tell me what you think. - Don't you get to eat this?

1:18:25 > 1:18:28- No, this is what you get to eat and then it...- Is this a trick?

1:18:28 > 1:18:31- No, no, this is...- Little do you know the secret ingredient.

1:18:31 > 1:18:34LAUGHTER DROWNS SPEECH

1:18:34 > 1:18:37- OK.- See, now we'll all watch you... - Well, wait, do you need a spoon?

1:18:37 > 1:18:39- You've got a spoon, yeah. - Yeah, cos you can't...

1:18:39 > 1:18:41You can't eat soup with a fork, Jerry.

1:18:41 > 1:18:42That's what I'm thinking. And I should...

1:18:42 > 1:18:45Tell us what you think of the pasta as well.

1:18:45 > 1:18:47And the pasta, OK.

1:18:47 > 1:18:49Well, you don't want to eat the whole thing.

1:18:49 > 1:18:52- Oh...- Don't eat the shells. - In your own time.- I'm ready.

1:18:52 > 1:18:55- Well, it's got shells in there. - You can take it out the shell.

1:18:55 > 1:18:57Well, fine, why don't you put your fingers in my food?

1:18:57 > 1:19:00- There you go, done. - I've never had...

1:19:00 > 1:19:03- James, have you ever had...? - I'll see you in hell.

1:19:03 > 1:19:05OK, here we go.

1:19:05 > 1:19:08I remember Pierre Koffmann telling a story of how he'd had somebody

1:19:08 > 1:19:10in his restaurant who was served sea urchins.

1:19:10 > 1:19:14- And chewing on the shells. - And the plate came back empty.

1:19:14 > 1:19:16- It's very good.- Is it all right? - That's all you get.

1:19:16 > 1:19:18- You've got to pass it down, you see.- Oh.

1:19:18 > 1:19:19You don't get any more, that's it.

1:19:19 > 1:19:22You've got to learn to eat a lot more on this show.

1:19:22 > 1:19:24Could you make it with mussels and stuff like that?

1:19:24 > 1:19:26I don't see why not.

1:19:26 > 1:19:29I'm not sure whether the sweetness of mussels would be so good with it.

1:19:29 > 1:19:31But, yes, of course you could.

1:19:31 > 1:19:34- And clams are harder to get hold of, aren't they?- Steve?

1:19:34 > 1:19:37- Fine.- This is your starter. - Mm, I can really taste the lemon.

1:19:37 > 1:19:40- Oh, that's lovely.- Getting it through?- Come back, Jerry.

1:19:44 > 1:19:46Does Jerry Springer actually know how to eat?

1:19:46 > 1:19:49Touch-and-go there for a minute, I thought.

1:19:49 > 1:19:52Now, when Cherie Lunghi came to the studio to face her food heaven

1:19:52 > 1:19:54or food hell she was hoping for mozzarella to be the main ingredient

1:19:54 > 1:19:58but was grossed out by gooseberry. Let's find out what she got.

1:19:58 > 1:20:01It's time to find out whether Cherie will be facing food heaven

1:20:01 > 1:20:03or food hell. Everybody here has made their minds up.

1:20:03 > 1:20:06To remind you, food heaven would be this little thing over here,

1:20:06 > 1:20:08buffalo mozzarella. Beautiful buffalo mozzarella.

1:20:08 > 1:20:10Produced in Hampshire, this sort of stuff.

1:20:10 > 1:20:12We'll talk about it if it gets picked.

1:20:12 > 1:20:13Stuffed inside a chicken breast,

1:20:13 > 1:20:14flour, egg and breadcrumbs,

1:20:14 > 1:20:17with some slow-roasted tomatoes, some basil in there.

1:20:17 > 1:20:18Nice little pesto, griddled aubergines.

1:20:18 > 1:20:20Alternatively, gooseberries from my garden,

1:20:20 > 1:20:22nice little gooseberry crumble.

1:20:22 > 1:20:24We've got a lovely proper custard with it,

1:20:24 > 1:20:27- and a vanilla ice cream, home-made vanilla ice cream.- Ooh.

1:20:27 > 1:20:29How do you think these lot have decided?

1:20:29 > 1:20:31We know what people at home wanted. 2-1 to heaven.

1:20:31 > 1:20:33- Have they stuck by you, do you think?- Yeah...

1:20:33 > 1:20:35I don't know, we'll see, we'll see, we'll see.

1:20:35 > 1:20:38They have stuck by you. Yes, it is food heaven.

1:20:38 > 1:20:40Yeah, yeah, pretty good. Everybody stuck by you. There you go.

1:20:40 > 1:20:43It was just Mark to blame over there.

1:20:43 > 1:20:45Yeah, he stuck by his guns and went for gooseberries.

1:20:45 > 1:20:48So anyway, basically what we're going to do, lose that,

1:20:48 > 1:20:51out of the way, and if you can slow roast me the tomatoes, please, Mark?

1:20:51 > 1:20:53- Yeah.- That would be great. Basically, with these,

1:20:53 > 1:20:55- you know that you get the sun blush tomatoes?- Yeah.

1:20:55 > 1:20:57Well, this is how to make them without the sun.

1:20:57 > 1:21:00- We don't have that around here. - We don't have much of that, no.

1:21:00 > 1:21:03So, literally cut the tomatoes in half, like that.

1:21:03 > 1:21:05A little bit of thyme.

1:21:05 > 1:21:07You can put a little bit of garlic on there, salt,

1:21:07 > 1:21:10- pepper and olive oil.- Yeah. - Pop them in the oven. That's it.

1:21:10 > 1:21:12- And they come out like these.- Mm. - And then they go in the oven.

1:21:12 > 1:21:15If you've got one of those warming drawers at home, brilliant,

1:21:15 > 1:21:18or an Aga, stuff like that, really low oven, anything like that. Great.

1:21:18 > 1:21:19And what do you want me to do here?

1:21:19 > 1:21:22You can make a pesto, so a touch of garlic,

1:21:22 > 1:21:24save me a little bit of the basil, that's it.

1:21:24 > 1:21:27And then basically just blend that all up into a nice little pesto.

1:21:27 > 1:21:28Right, chicken.

1:21:28 > 1:21:31We're going to insert the mozzarella in the chicken.

1:21:31 > 1:21:33Now, what we need to do is treat this like a chicken Kiev,

1:21:33 > 1:21:35and to do that we just open it up,

1:21:35 > 1:21:37but make the small incision in there,

1:21:37 > 1:21:39that's why you use one of these boning knives.

1:21:39 > 1:21:42But we open the chicken up from the inside,

1:21:42 > 1:21:44so you create as small a hole as possible.

1:21:44 > 1:21:46- So you're cutting the chicken... - Keyhole surgery.

1:21:46 > 1:21:48Keyhole surgery. Like that.

1:21:48 > 1:21:50So you open it all up, that's what we're looking for.

1:21:50 > 1:21:53All right? See, that's when you normally stuff your butter in,

1:21:53 > 1:21:56but you've got a decent amount. I'll actually leave the leg on here,

1:21:56 > 1:21:58because I think this is a really nice taste, this.

1:21:58 > 1:22:02We've got the mozzarella here, which we can just cut in half.

1:22:02 > 1:22:04And then straight in, half again,

1:22:04 > 1:22:07and it's basically just pop the mozzarella straight in.

1:22:07 > 1:22:11Now, like I said, this stuff is produced in Hampshire.

1:22:11 > 1:22:16- OK.- And it is the leading person of mozzarella in the UK,

1:22:16 > 1:22:18and it is fantastic, this sort of stuff.

1:22:18 > 1:22:20When you say the leading, is there another one?

1:22:20 > 1:22:22I think there are a few people making it,

1:22:22 > 1:22:24but this guy's got about 3,000 buffalo,

1:22:24 > 1:22:28produced at Laverstoke Park, and it's just amazing stuff.

1:22:28 > 1:22:31And supermarkets are starting to sell it now, just delicious.

1:22:31 > 1:22:33We're going to grab our tomato in there as well.

1:22:33 > 1:22:34- Sorry.- Sorry, am I in your way?

1:22:34 > 1:22:37Just take a little bit of a tomato, that can go in.

1:22:37 > 1:22:38And just pop it in there,

1:22:38 > 1:22:41- because you like all that tomato and basil flavours.- Yeah, love all that.

1:22:41 > 1:22:44In we go with the basil, stick that in.

1:22:44 > 1:22:47So, literally you're just ramming it full, all in there.

1:22:47 > 1:22:50- You can see the mozzarella's sat in there.- Yeah.

1:22:50 > 1:22:52Now, what we need to do is flour, egg and breadcrumb this,

1:22:52 > 1:22:54or what chefs call to panee.

1:22:54 > 1:22:57All right? It's very straightforward.

1:22:57 > 1:22:59Basically, you just get...

1:22:59 > 1:23:02- Do you want to go there? - It's all right.- OK.

1:23:02 > 1:23:04He'll move around you, don't you worry.

1:23:04 > 1:23:05- Don't want to get in the way. - Flour, egg,

1:23:05 > 1:23:07and we just get a little bit of egg, like that,

1:23:07 > 1:23:09and then breadcrumbs.

1:23:09 > 1:23:12Now, these are panko breadcrumbs or Japanese breadcrumbs,

1:23:12 > 1:23:13and these are different to our normal ones,

1:23:13 > 1:23:16these are really crisp. Can you taste them?

1:23:16 > 1:23:19And what they do, they dry out the bread, they dry the bread out...

1:23:19 > 1:23:22- Can you slice that aubergine for me, please?- I can, indeed.

1:23:22 > 1:23:23And a little bit of olive oil.

1:23:23 > 1:23:25They dry these out, and then grate them.

1:23:25 > 1:23:28- Oh.- And what you end up is with a really crispy crumb.

1:23:28 > 1:23:31- It's like a rice crispie, almost. - Yeah, really, really nice.

1:23:31 > 1:23:32So all we do is...

1:23:32 > 1:23:34And all we do is pop that in there,

1:23:34 > 1:23:36so we double flour and double egg,

1:23:36 > 1:23:38and it's important to do that with anything that's stuffed

1:23:38 > 1:23:41inside a chicken breast, cos you want it to basically stay in there,

1:23:41 > 1:23:43you don't want it to burst open.

1:23:43 > 1:23:45So we take the whole lot...

1:23:45 > 1:23:49And you can take this now, and it's too big to fry all the way through,

1:23:49 > 1:23:51but we'll deep fat fry it first. All right?

1:23:51 > 1:23:53Now, this is just to colour the outside.

1:23:53 > 1:23:56I'm going to finish it off cooking in the oven.

1:23:56 > 1:23:57Right, the aubergines,

1:23:57 > 1:23:59we can put a little bit of salt and pepper on there.

1:23:59 > 1:24:01- Please, Mark.- Yeah. - And then some olive oil.

1:24:01 > 1:24:03There's no need to salt aubergines any more.

1:24:03 > 1:24:06- Why not? How do you get the water out?- Thank you.

1:24:06 > 1:24:08Well, over the years... they've produced aubergines now

1:24:08 > 1:24:10that have got so little water in there

1:24:10 > 1:24:12- you don't need to do it any more. - I see.

1:24:12 > 1:24:13And they're not bitter, any more.

1:24:13 > 1:24:16So all we do with this is just take...

1:24:16 > 1:24:19some of that, pop your aubergines straight in there.

1:24:19 > 1:24:21There you go. A little slice of that one.

1:24:21 > 1:24:24- OK, ready.- You've done it? Have you got some Parmesan in there?- Oh, yes.

1:24:24 > 1:24:28- So we've got pesto, but made proper pesto.- Yeah, myself.

1:24:28 > 1:24:30There you go, and that's your nice little pesto,

1:24:30 > 1:24:33and try and do it in a pestle and mortar, it tastes so much better.

1:24:33 > 1:24:35If I just get you a little taste of this, you'll taste it's...

1:24:35 > 1:24:37- I'd love to taste it. - The secret of mozzarella is

1:24:37 > 1:24:39that it needs to be eaten as fresh as possible.

1:24:39 > 1:24:42So that's why I think buying British

1:24:42 > 1:24:45is, if you can get it, better.

1:24:45 > 1:24:46There you go.

1:24:46 > 1:24:48I know there's going to be Italians that will be going nuts

1:24:48 > 1:24:51watching this, but...you've got to taste this stuff first,

1:24:51 > 1:24:53cos it is absolutely delicious.

1:24:53 > 1:24:55- Lovely.- It is lovely, isn't it? - Yeah. Yeah.

1:24:55 > 1:24:58- Really, really nice. - Yeah, that's good.- Bit of salt.

1:24:58 > 1:25:00If you can get me some...

1:25:00 > 1:25:01Now, the thing about this olive oil...

1:25:01 > 1:25:04Where's my rosemary gone? There you go.

1:25:04 > 1:25:05The thing about this olive oil...

1:25:05 > 1:25:07If you can pick me some basil leaves as well.

1:25:07 > 1:25:10You mustn't just keep adding it when you're frying aubergine,

1:25:10 > 1:25:12because it basically acts like a sponge,

1:25:12 > 1:25:15and now all of a sudden, when it stops cooking, it just dumps out.

1:25:15 > 1:25:18That's... Yeah. So what's the trick? You get the oil really hot?

1:25:18 > 1:25:20You get it really, really hot, that's the key to this,

1:25:20 > 1:25:21and particularly on a griddle pan,

1:25:21 > 1:25:24that's why if you're doing this you can chargrill it on a barbecue,

1:25:24 > 1:25:26- which is really nice.- So it doesn't absorb the oil.- Yeah.

1:25:26 > 1:25:29So, basically, it looks as if it's dry, like this...

1:25:29 > 1:25:31But you'll see as it's cooking...

1:25:31 > 1:25:34it'll then start to absorb in that oil and then it'll cook

1:25:34 > 1:25:36all the way through, but if I add too much it's going to fry,

1:25:36 > 1:25:39- and it's not going to taste very nice.- And get soggy. Yeah.

1:25:39 > 1:25:40Yeah. So the chicken, here.

1:25:40 > 1:25:42There you go. See, it's nicely fried off,

1:25:42 > 1:25:45and the great thing about this, you can do this for a dinner party,

1:25:45 > 1:25:46leave it like that, pop it in the fridge,

1:25:46 > 1:25:48and then just whack it in the oven when you need to.

1:25:48 > 1:25:51- Right, at the last minute. - So, in the oven.

1:25:51 > 1:25:54Now, this has gone in about 400 degrees centigrade, this chicken,

1:25:54 > 1:25:58and it wants to go in for at least probably a good ten minutes,

1:25:58 > 1:26:0110, 12 minutes because they're decent-size chicken breasts,

1:26:01 > 1:26:03these ones. Just allow that to sit to one side.

1:26:03 > 1:26:05- How are we doing, guys? Right...- Good.

1:26:05 > 1:26:08Pan. Pop your tomatoes...

1:26:08 > 1:26:10back in there.

1:26:10 > 1:26:12Bit of that.

1:26:12 > 1:26:13- They can go in.- Smells fantastic.

1:26:13 > 1:26:17Well, it's rosemary, it's everything else, it's all that sort of stuff.

1:26:17 > 1:26:19- I love all that. Plenty of olive oil.- So Italian.

1:26:22 > 1:26:24Little bit of the old pesto.

1:26:24 > 1:26:26Touch of basil. That's going to go in as well.

1:26:26 > 1:26:27Shall I put this in there?

1:26:27 > 1:26:30Yeah, just a touch.

1:26:30 > 1:26:32That'll do, thank you.

1:26:32 > 1:26:34Little bit of that.

1:26:34 > 1:26:36- Everything that you like, I think, with this one.- Yeah.

1:26:36 > 1:26:39- Yes, yes, my favourite. - The aubergines...

1:26:39 > 1:26:42Nice and simple. You've got the tomatoes which, again,

1:26:42 > 1:26:47it's like these simple sun-blushed tomatoes, a little bit of that...

1:26:47 > 1:26:48Put a little bit of the pesto.

1:26:48 > 1:26:51Oh, look at that, she's got it all there and ready.

1:26:51 > 1:26:52Ahh! I can read your mind by now.

1:26:52 > 1:26:56There you go, look at that! And then we've got the chicken.

1:26:56 > 1:26:58And you can tell when it's ready because it'll start...

1:26:58 > 1:27:01It's a bit like a Kiev, it actually starts to open up nicely,

1:27:01 > 1:27:03because you've got the...

1:27:03 > 1:27:05You want a serrated knife for this one.

1:27:05 > 1:27:08- It's like Strictly Come Dancing, isn't it?- Sort of, yeah.

1:27:08 > 1:27:11There you go. And if I open that up, look.

1:27:11 > 1:27:12- Oh, gorgeous!- Oh, my! Ooh...

1:27:12 > 1:27:15That's the tomato, you've got basil in there as well.

1:27:15 > 1:27:18And it hasn't all leaked out, you see, because of the keyhole.

1:27:18 > 1:27:21- No, that's the idea.- Yes. - Probably needed a bigger plate.

1:27:21 > 1:27:24Yeah, smells beautiful. Shame we can't do sense-o-rama on TV.

1:27:24 > 1:27:28- Smell-o-rama.- Yeah, smells! Oh...- Smell-o-vision.- Beautiful.

1:27:28 > 1:27:30Dive into that, tell us what you think.

1:27:30 > 1:27:32Little smidgen of olive oil round the edge.

1:27:32 > 1:27:34Get your weapons. Thank you.

1:27:34 > 1:27:36There you go, over the top. Watch your hand on that.

1:27:36 > 1:27:37Yes, thank you, I will.

1:27:37 > 1:27:39Do you want to bring over the glasses, guys, please?

1:27:39 > 1:27:41- This is so stunning. - There you go, Sally.

1:27:41 > 1:27:43- And he just did them in the oven. - You will get some, Sally,

1:27:43 > 1:27:46- I promise you.- Oh, good!- Have a little bit of the mozzarella.

1:27:46 > 1:27:48- What do you think of that? - Absolutely stunning.

1:27:48 > 1:27:51- Happy with that?- Very good. Very, very beautiful.- So sweet!

1:27:51 > 1:27:53Dive into the BRITISH mozzarella, if you've ever tried that.

1:27:53 > 1:27:55- So you just put those in the oven? - Yeah, literally.

1:27:55 > 1:27:58- The tomatoes are gorgeous. - A couple of hours like that,

1:27:58 > 1:28:01- intensifies the flavour.- What, couple of hours for the tomatoes?

1:28:01 > 1:28:02- That's all you need.- Right.

1:28:07 > 1:28:08Winner, winner, chicken dinner.

1:28:08 > 1:28:10Well, I'm afraid that's all we've got time for

1:28:10 > 1:28:12on this morning's instalment of Best Bites.

1:28:12 > 1:28:14I hope you've enjoyed taking a look back at

1:28:14 > 1:28:16some of the delicious dishes that have featured

1:28:16 > 1:28:18on Saturday Kitchen over the years.

1:28:18 > 1:28:21I certainly have. Have a fantastic week, and I'll see you soon!