0:00:02 > 0:00:04Good morning, welcome to this week's appetising show.
0:00:04 > 0:00:05We have an array of top chefs
0:00:05 > 0:00:08cooking up some seriously delicious dishes this morning.
0:00:08 > 0:00:09So, please, get comfy,
0:00:09 > 0:00:12and enjoy today's serving of Saturday Kitchen Best Bites.
0:00:33 > 0:00:35Welcome to the show. Now, don't go anywhere,
0:00:35 > 0:00:37because I have some of the country's best chefs
0:00:37 > 0:00:39cooking mind-blowing food for a whole host of stars
0:00:39 > 0:00:41who have their knives and forks at the ready.
0:00:41 > 0:00:43Coming up on today's show...
0:00:43 > 0:00:46James Martin gives us a masterclass in choux pastry
0:00:46 > 0:00:49as he serves up coffee eclairs for Kimberley Walsh.
0:00:49 > 0:00:52Bryn Williams serves up a perfect plate of pork.
0:00:52 > 0:00:53He roasts pork cutlet in the oven
0:00:53 > 0:00:56and then serves it with a bean and apple ragout
0:00:56 > 0:00:59and crispy deep-fried black pudding balls.
0:00:59 > 0:01:01Tristan Welch is here with a decadent lobster dish.
0:01:01 > 0:01:03He makes small tortellini filled with lobster meat
0:01:03 > 0:01:05and then plates up with a lobster tail.
0:01:05 > 0:01:08It's then finished with a lobster and white wine sauce.
0:01:08 > 0:01:12And it's Australia versus Britain as the brilliant Bill Granger
0:01:12 > 0:01:15takes on the fantastic Cass Titcombe in the Omelette Challenge.
0:01:15 > 0:01:17And then it's over to Adam Byatt
0:01:17 > 0:01:19with a recipe that's great for the barbecue,
0:01:19 > 0:01:21double lamb rump is simply char-grilled
0:01:21 > 0:01:23and served with toasted couscous
0:01:23 > 0:01:25and a tomato and balsamic vinegar salad.
0:01:25 > 0:01:28And finally, Alan Davies faces his food heaven or his food hell.
0:01:28 > 0:01:30Did he get his food heaven?
0:01:30 > 0:01:32Spicy haddock with wok-fried broccoli.
0:01:32 > 0:01:33Or his food hell?
0:01:33 > 0:01:36Dark chocolate tart with chocolate Turkish delight.
0:01:36 > 0:01:38You can find out what he got at the end of the show.
0:01:38 > 0:01:41But first, it's over to the Hemsley sisters
0:01:41 > 0:01:43with two dishes that are good for your body
0:01:43 > 0:01:44as well as your taste buds.
0:01:44 > 0:01:46Melissa and Jasmine Hemsley.
0:01:46 > 0:01:48Right, what are we going to make, then, girls?
0:01:48 > 0:01:50- Thanks for having us, James. - We've got Melissa over here.- Yes.
0:01:50 > 0:01:52Jasmine's over here.
0:01:52 > 0:01:54So, Jasmine, you first, because I know you want to get on and do this.
0:01:54 > 0:01:57Normally, you have this kind of unrefined grain as the base
0:01:57 > 0:01:59of your pizza, but we've got cauliflower in here,
0:01:59 > 0:02:02so it's a little secret ingredient cos you won't see or taste it.
0:02:02 > 0:02:04We've got ground almonds, buckwheat, which is not a wheat -
0:02:04 > 0:02:07it's a relative of the rhubarb, it's a seed -
0:02:07 > 0:02:09and then we're going to use an egg white to bind it all together.
0:02:09 > 0:02:11Right, now, you're going to get on and do that
0:02:11 > 0:02:14and blend it all up over here. Now, Melissa, you are chopping.
0:02:14 > 0:02:16James, can you help me with my ragout?
0:02:16 > 0:02:18- Do you want my usual chopping thing? - Fast chopping.- OK.
0:02:18 > 0:02:21So we've got onions, garlic...
0:02:21 > 0:02:25We love meat, so here we've got minced beef and chicken livers,
0:02:25 > 0:02:29which is a traditional part of the ragout, your Bolognese.
0:02:29 > 0:02:31And the amazing thing about a ragout is
0:02:31 > 0:02:34with the flavours of the mixed spice
0:02:34 > 0:02:37and the tomato puree and the garlic, you won't taste it.
0:02:37 > 0:02:39So for people that are a little bit funny about livers,
0:02:39 > 0:02:41they're not going to taste the liver in there,
0:02:41 > 0:02:43but you get all the nourishment.
0:02:43 > 0:02:44- It's a really nutrient-dense food. - OK.
0:02:44 > 0:02:47So where does your love of food come from, you two?
0:02:47 > 0:02:49Jasmine, where does that come from?
0:02:49 > 0:02:52I think it's just been home cooking the whole time, you know,
0:02:52 > 0:02:54with Mum, we didn't really ever eat out.
0:02:54 > 0:02:59Mum just made, kind of, I guess it's quite frugal, stews,
0:02:59 > 0:03:01lots of lamb stews, lots of eggs,
0:03:01 > 0:03:03at one point, she did lots of Filipino food.
0:03:03 > 0:03:06And, I think, just as we grew up and moved away,
0:03:06 > 0:03:08and, you know, more fast food came into our lives,
0:03:08 > 0:03:11we realised we were really missing out on that type of thing.
0:03:11 > 0:03:13So we went back into it and got a big following.
0:03:13 > 0:03:15Everyone else wanted to learn how to do it, too.
0:03:15 > 0:03:18- This is not diet cooking as we know it, is it, really?- No.
0:03:18 > 0:03:21Well, it's diet cooking in terms of it's good for your diet, you know?
0:03:21 > 0:03:24It's nutritious food, so we just concentrate on everything
0:03:24 > 0:03:27that is nutrient-dense, so meat and veg is the kind of our main focus.
0:03:28 > 0:03:30- OK. Right, what are you doing there? - Thanks, James.
0:03:30 > 0:03:34Right, so, I am making the spaghetti.
0:03:34 > 0:03:37So instead of heavy spaghetti - you know,
0:03:37 > 0:03:40it's a real comfort food but it leaves you feeling heavy and tired -
0:03:40 > 0:03:43we're all about food that makes you feel more energised
0:03:43 > 0:03:45and happier and a better version of yourself.
0:03:45 > 0:03:46Courgettes are amazing,
0:03:46 > 0:03:48especially at this time of year because they are in season
0:03:48 > 0:03:50so they are cheap, they're tasty,
0:03:50 > 0:03:53and it takes two seconds to make this.
0:03:53 > 0:03:55A better version of yourself? Is that what you said?
0:03:55 > 0:03:56A better version of yourself.
0:03:56 > 0:03:58So I am just spiralising...
0:03:58 > 0:04:02I thought about that when I had a Twix this morning at six o'clock.
0:04:02 > 0:04:04- I need to change my diet!- Well, this is going to make you feel good.
0:04:04 > 0:04:07And it's amazing, so you don't need to cook them,
0:04:07 > 0:04:09the heat from the sauce will give them a little cook,
0:04:09 > 0:04:11and they are absolutely delicious,
0:04:11 > 0:04:13and you can really fool people with a few tastes.
0:04:13 > 0:04:15This is one type of spiraliser.
0:04:15 > 0:04:17You can buy a hand-held one or if you've just got a peeler,
0:04:17 > 0:04:20you can slice it, like, nice and thick pappardelle-style.
0:04:20 > 0:04:21Now, you guys have got a book out at the moment,
0:04:21 > 0:04:23which is hugely successful.
0:04:23 > 0:04:25It was number one in the charts at the weekend.
0:04:25 > 0:04:26Yes, it's been only a week.
0:04:26 > 0:04:28You and Jamie Oliver keep swapping number one.
0:04:28 > 0:04:31- He keeps getting in the way. - We're in good company.
0:04:31 > 0:04:32And I mean, your business yourself.
0:04:32 > 0:04:35You don't own a restaurant as such, but you kind of do... Well,
0:04:35 > 0:04:37you tell us what you do.
0:04:37 > 0:04:40Yes, so we, primarily, we are private cooks.
0:04:40 > 0:04:42We work with clients all around the world...
0:04:44 > 0:04:48These are some well-known people that we can't mention?
0:04:48 > 0:04:50- Yeah.- No, yes.
0:04:50 > 0:04:51We can't mention them
0:04:51 > 0:04:54because of the line of work that we are in, you know?
0:04:54 > 0:04:58They are film industry, music industry,
0:04:58 > 0:05:00TV, and we cook for families, as well.
0:05:00 > 0:05:02You always know when you've done well
0:05:02 > 0:05:04when they kind of extend it to their families
0:05:04 > 0:05:06and realise that this is more a way of life
0:05:06 > 0:05:09rather than just a diet for looking good on the camera.
0:05:09 > 0:05:10Oh, right.
0:05:10 > 0:05:13So they actually, they told us, they said we had to write a book
0:05:13 > 0:05:15so that they could pass on everything
0:05:15 > 0:05:16they'd learned to their families.
0:05:16 > 0:05:18We are learning about the ragout over here.
0:05:18 > 0:05:20Tell us about this pizza, then.
0:05:20 > 0:05:23That's our cauliflower, buckwheat and the ground almonds.
0:05:23 > 0:05:26As you can see, it kind of looks like a dough. It's nice and sticky.
0:05:26 > 0:05:27Unlike a normal dough
0:05:27 > 0:05:29that you've got to leave it to prove, this one...
0:05:29 > 0:05:32No, this is just a case of rolling it out and putting it in the oven.
0:05:32 > 0:05:36So we cook the base first. That's where it's different, as well.
0:05:36 > 0:05:38You just kind of get it really, really thin.
0:05:38 > 0:05:39So although you've got a whole egg there,
0:05:39 > 0:05:41you just use the whites for this?
0:05:41 > 0:05:44Yes, normally we'd always keep the egg whole
0:05:44 > 0:05:48because the wonderful yolk is very nutritious,
0:05:48 > 0:05:52but we'll stick that into a smoothie or throw it into the ragout.
0:05:52 > 0:05:54What else could we do with it?
0:05:54 > 0:05:57- Eggs in a smoothie?- Mayonnaise. Sorry?- Eggs in a smoothie?
0:05:57 > 0:06:00- Eggs in a smoothie? Yeah. Raw. - Quality eggs, yeah.
0:06:00 > 0:06:04- A good raw egg tastes like vanilla. - I put ice cream in mine.
0:06:04 > 0:06:06My grandmother made a smoothie with eggs and beer.
0:06:08 > 0:06:12- That sounds good to me. - I'll come round to your house, then.
0:06:12 > 0:06:14Put me to sleep each time.
0:06:14 > 0:06:15LAUGHTER
0:06:15 > 0:06:17Right, so what have you got in there?
0:06:17 > 0:06:21So I've added in the mincemeat, the liver, tomato puree,
0:06:21 > 0:06:24oregano and mixed space.
0:06:24 > 0:06:25And that trick was taught to us
0:06:25 > 0:06:28by Jasmine's sort of adopted Italian family
0:06:28 > 0:06:31who, by the way, massively approve of this Italian feast.
0:06:31 > 0:06:34Obviously, they've grown up on Italian food,
0:06:34 > 0:06:37they know their stuff, and they love it.
0:06:37 > 0:06:40They tested for us. They recipe tested for our book.
0:06:40 > 0:06:43It's got all the flavour, but it's just got so much more nourishment,
0:06:43 > 0:06:45and it doesn't leave you feeling heavy.
0:06:45 > 0:06:47You feel like you can take on the world with this food.
0:06:47 > 0:06:50- So is this your first book, then, that you've brought out?- Yes.- OK.
0:06:50 > 0:06:52We've been blogging for quite a number of years
0:06:52 > 0:06:54and writing recipes for people.
0:06:54 > 0:06:55You've been doing what?
0:06:55 > 0:06:56- Blogging.- Blogging.
0:06:56 > 0:06:59- And then I just wanted to show you this.- Blogging. I like that.
0:06:59 > 0:07:02That's what you get left over from the spiraliser,
0:07:02 > 0:07:04- which you can use as a crudite... - That's the chef's bonus.
0:07:04 > 0:07:06..or pop into a salad.
0:07:06 > 0:07:09If I put that on my restaurant menu, is that a crudite?
0:07:09 > 0:07:12I don't think it looks good...
0:07:12 > 0:07:16Just like to munch one. OK, so then I've got...
0:07:16 > 0:07:18Do you think that will catch on in Beverly Hills?
0:07:18 > 0:07:20No, it won't be a success in America.
0:07:20 > 0:07:22Right.
0:07:22 > 0:07:25So I've got the tomatoes and wine going in,
0:07:25 > 0:07:28and then this is our secret weapon.
0:07:28 > 0:07:31This is what we call bone broth, but you might call chicken stock.
0:07:31 > 0:07:34- So it's home-made.- What's it called? BOTH:- Bone broth.- Right.
0:07:34 > 0:07:37And it's really simple to make,
0:07:37 > 0:07:40cheap to make, and it is one of the most nourishing things
0:07:40 > 0:07:42you can do for yourself.
0:07:42 > 0:07:45Obviously, lots of recipes call for stock for flavour,
0:07:45 > 0:07:47but it's also an incredibly nourishing food.
0:07:47 > 0:07:50It's really soothing and delicious, too.
0:07:50 > 0:07:53It's just like a protein, so all the nutrients from the bones,
0:07:53 > 0:07:57all the minerals go into that broth, so it's very...
0:07:57 > 0:08:00That's why we have the chicken soup for the soul.
0:08:00 > 0:08:02People have chicken soup when they're ill
0:08:02 > 0:08:04because it is just easy, nourishing food.
0:08:04 > 0:08:05Now, tell us about this pizza.
0:08:05 > 0:08:07You cooked this first of all,
0:08:07 > 0:08:09and we are going to put this back in the oven.
0:08:09 > 0:08:11We cooked the base. I'm really tearing up the mozzarella
0:08:11 > 0:08:14cos I like to get a bit of mozzarella on every mouthful.
0:08:14 > 0:08:16We're going to sprinkle it with some chillies. And that's it.
0:08:16 > 0:08:17Chilli flakes?
0:08:17 > 0:08:20So you could make up this base in advance and freeze them,
0:08:20 > 0:08:22do a whole batch of them. And then, of an evening,
0:08:22 > 0:08:24just top it with your favourite toppings and pop it in the oven.
0:08:24 > 0:08:26Straight back in the oven, this has gone in,
0:08:26 > 0:08:29this is a pizza stone in there, so it's gone in there very, very hot.
0:08:29 > 0:08:31It wants to go in there for about two or three minutes.
0:08:31 > 0:08:33- Yeah.- Now, Jasmine, did you put any yeast in the pizza at all?
0:08:33 > 0:08:35- No, nothing at all.- Nothing at all.
0:08:35 > 0:08:38- There is nothing about it that resembles...- Pizza as you know it.
0:08:40 > 0:08:43I know, I'm going to have to relearn my pizza business here.
0:08:43 > 0:08:44So it doesn't matter now what you put on top,
0:08:44 > 0:08:47because you know you are at least getting some vegetables
0:08:47 > 0:08:48and some goodness inside.
0:08:48 > 0:08:51What is usually a kind of a cheap meal
0:08:51 > 0:08:54is now something really delicious.
0:08:54 > 0:08:57- Yeah, what cheese did you use? - We used buffalo mozzarella.
0:08:57 > 0:09:01So you see how that is... Kids love this. Everyone loves this.
0:09:01 > 0:09:02It's an amazing food.
0:09:02 > 0:09:04And we also make noodles out of cucumbers, carrots -
0:09:04 > 0:09:08- anything we can spiralise, we'll spiralise.- Spiralise.- Spiralise.
0:09:08 > 0:09:10OK.
0:09:10 > 0:09:12I think you could call these zoodles in America
0:09:12 > 0:09:13cos you call them zucchinis.
0:09:13 > 0:09:15- You can call them zoodles.- Zoodles.
0:09:15 > 0:09:18- I like your name first better. - Courgetti.
0:09:18 > 0:09:20So you want to give them a little trim.
0:09:20 > 0:09:23- So you are not going to cook these? - I'm not going to cook them, no.
0:09:23 > 0:09:24They are delicious as they are.
0:09:24 > 0:09:28And, yeah, the heat from the sauce will warm them through.
0:09:28 > 0:09:31Now, throughout the UK, you are travelling around,
0:09:31 > 0:09:33blogging and bits and pieces.
0:09:33 > 0:09:35On the book tour as well, doing these food festivals.
0:09:35 > 0:09:37Where can people see you next, then, if you want...
0:09:37 > 0:09:39to come and see you live?
0:09:39 > 0:09:41The next one we're most excited about is Port Eliot in Cornwall.
0:09:41 > 0:09:45- Are you doing that?- No. Didn't get an invite for that one.
0:09:45 > 0:09:47- You can come with us. - We took your place, James.
0:09:47 > 0:09:49It's at the end of July.
0:09:49 > 0:09:54- End of July.- Yeah. And so we'll be doing a live demo in the fields.
0:09:54 > 0:09:57- With wellies on, yeah.- Yeah. - In the fields?
0:09:57 > 0:09:59Not sure what we're going to cook there yet, but...
0:09:59 > 0:10:02- So is that kind of like Glastonbury, but food?- Yeah.
0:10:02 > 0:10:07- And the most beautiful surroundings. - That's far too trendy for me.
0:10:07 > 0:10:09Right, I'm going to move this to one side,
0:10:09 > 0:10:11and we're going to lift off this one, as well.
0:10:11 > 0:10:12We've made one already, haven't we?
0:10:12 > 0:10:15Yeah, so how long would you cook this for, then, with the lid on?
0:10:15 > 0:10:17Well, as with most soups, stews and so on,
0:10:17 > 0:10:19the longer you can leave it, the better.
0:10:19 > 0:10:20But I love it after 45 minutes.
0:10:20 > 0:10:23And what we actually do, we're all about everyday cooking,
0:10:23 > 0:10:26so food in a hurry, so we'll make a massive batch of this,
0:10:26 > 0:10:29and then we'll just reheat it and then you make your courgetti
0:10:29 > 0:10:31in two seconds, it's like a five-minute meal
0:10:31 > 0:10:33- if you make a big batch.- Mm.
0:10:33 > 0:10:36- OK, do you want me to get this one out?- Yeah.
0:10:36 > 0:10:38And what I also forgot to tell you, James,
0:10:38 > 0:10:41is that we try and sneak in loads of vegetables, so at the end,
0:10:41 > 0:10:45I've grated loads of carrots and put it in, so that adds a sweetness.
0:10:45 > 0:10:46You just add it in at the end.
0:10:46 > 0:10:48So you don't cook it at the beginning.....
0:10:48 > 0:10:50- No, goes in at the end.- You can throw in whatever you like.
0:10:50 > 0:10:52Just an amazing texture.
0:10:52 > 0:10:53Now, the key to that pizza is,
0:10:53 > 0:10:55- you need to cook the base beforehand.- Yes.
0:10:55 > 0:10:57Because of all the vegetables in there,
0:10:57 > 0:10:59because it's not just a dough with lots of air.
0:10:59 > 0:11:02- That needs cooking first.- Do you have to turn it, then, as well?
0:11:02 > 0:11:04Yes, ten minutes on each side, well,
0:11:04 > 0:11:05maybe a bit less in a hotter oven.
0:11:05 > 0:11:07Just as long as it's nice and firm,
0:11:07 > 0:11:10and the rest is just about heating up the topping.
0:11:10 > 0:11:12So where do you guys prepare all this food
0:11:12 > 0:11:15for all these people? Do you go round to their houses?
0:11:15 > 0:11:18We do it in their houses, we've got a kitchen in South East London
0:11:18 > 0:11:22as well, just round the corner, actually. So, no, no, yeah.
0:11:22 > 0:11:24Big stainless steel box...
0:11:24 > 0:11:26I'll let you plate up your little ragout over here.
0:11:26 > 0:11:29Meanwhile, I'll grab this pizza out for you, which...
0:11:29 > 0:11:31We've cooked this on a pizza stone,
0:11:31 > 0:11:33so reheat it through the pizza stone like that.
0:11:33 > 0:11:34Yes.
0:11:34 > 0:11:36- Do you want to finish that with a few...- OK.
0:11:36 > 0:11:39- ..bits of basil? Over the top. - Put the basil on top of there.
0:11:40 > 0:11:43And then, we like plenty of olive oil because...
0:11:45 > 0:11:48Extra virgin olive oil keeps all its goodness if you use it cold.
0:11:48 > 0:11:50So we don't cook with this, we save it for dressings,
0:11:50 > 0:11:52dips and for seasoning.
0:11:52 > 0:11:55You are finishing that with a bit of parsley
0:11:55 > 0:11:56- and a bit of Parmesan cheese.- Yeah.
0:11:56 > 0:11:59And as Jas said, more olive oil.
0:11:59 > 0:12:01I'll have a little Parmesan on my pizza too.
0:12:01 > 0:12:03Oh, you want a bit of Parmesan on your pizza? Right.
0:12:03 > 0:12:05And some chilli flakes.
0:12:05 > 0:12:06I'm very peculiar about my pizza.
0:12:06 > 0:12:09It's not a take-home, it's not a take-home.
0:12:09 > 0:12:10I know what I want.
0:12:10 > 0:12:13So we'll put a little bit on there for Wolfgang, as well.
0:12:13 > 0:12:15So tell us what these dishes are.
0:12:15 > 0:12:19So you've got your ultra-nourishing ragout with chicken livers,
0:12:19 > 0:12:22and carrots added in, on a bed of raw courgettes,
0:12:22 > 0:12:24and that's courgetti - spaghetti made from courgettes.
0:12:24 > 0:12:27And this is our flower-power pizza with cauliflower,
0:12:27 > 0:12:31buckwheat and almonds, and then just a simple margherita on top.
0:12:31 > 0:12:32Or you could put anything.
0:12:32 > 0:12:33And Jamie Oliver, move over,
0:12:33 > 0:12:35cos your book will be number one by lunchtime.
0:12:35 > 0:12:37There you go. Enjoy that one.
0:12:42 > 0:12:44- Right, do you want to take that one?- Yes, lovely.
0:12:44 > 0:12:47- I'll take this and you take that. - I'm hungry.- We are eating.
0:12:47 > 0:12:49- Good, good, good.- Salt on the top, as well.
0:12:49 > 0:12:51So I hope I've snipped that spaghetti.
0:12:51 > 0:12:52Look at that.
0:12:52 > 0:12:54You do realise Wolfgang has got, you know,
0:12:54 > 0:12:55he's the master of pizzas, you know that.
0:12:55 > 0:12:58I know, we chose our menu before really thinking about that.
0:12:58 > 0:13:00Have a seat.
0:13:00 > 0:13:02- Here you go, Wolfgang, enjoy. - Your personalised pizza.
0:13:02 > 0:13:04I don't know whether you want one of these or...
0:13:04 > 0:13:07- Whether you want a knife and fork. Anyway, dive in.- We are diving in.
0:13:07 > 0:13:10We forgot the parsley for his personalised pizza, there.
0:13:10 > 0:13:11Chilli flakes, that's what it was.
0:13:11 > 0:13:14I've put some Parmesan on it. I've done that.
0:13:14 > 0:13:17- And the chilli flakes, we have on, so are we all right?- Yeah.
0:13:17 > 0:13:19The secret with that is you need to slice...
0:13:19 > 0:13:22cut it so you don't end up with massive long pieces.
0:13:22 > 0:13:26- Yeah, give it a little snip. I mean, it's fun.- Yeah. The kids love it.
0:13:26 > 0:13:29Have you ever had raw courgette like that before?
0:13:29 > 0:13:31It's nice. The ragout is lovely.
0:13:31 > 0:13:34- The ragout is fabulous.- Yeah. And how long do you cook that for?
0:13:34 > 0:13:37Two hours would be ideal, but it's good after about 45 minutes.
0:13:37 > 0:13:39Like you say, the great thing is,
0:13:39 > 0:13:40you make a big batch of it and dive in.
0:13:44 > 0:13:47I'd genuinely like to know how that pizza tasted. It's intriguing.
0:13:47 > 0:13:49Right, coming up,
0:13:49 > 0:13:51James serves up delicious coffee eclairs for Kimberley Walsh.
0:13:51 > 0:13:54But first, it's over to Rick Stein who is getting very excited
0:13:54 > 0:13:56about a motorised lock on the Garonne.
0:13:56 > 0:13:59Oh, and Rick, mind your head.
0:13:59 > 0:14:01And now the Rosa is about to experience
0:14:01 > 0:14:03the pente d'eau at Montech.
0:14:03 > 0:14:06As you see, we are heading for a puddle of water,
0:14:06 > 0:14:08and there's a big slope beyond.
0:14:08 > 0:14:09A big board will drop behind us,
0:14:09 > 0:14:13and then two enormous railway engines
0:14:13 > 0:14:17will pull that whole puddle and us up the hill
0:14:17 > 0:14:19to the top, where we will...
0:14:21 > 0:14:23LAUGHTER
0:14:23 > 0:14:25'Carry on.'
0:14:25 > 0:14:28Where we will be deposited on the upper level.
0:14:32 > 0:14:35When you think about it, the whole concept of moving stuff
0:14:35 > 0:14:38around the country by waterways is remarkable.
0:14:38 > 0:14:41In this day and age, you'd think that more consideration
0:14:41 > 0:14:45might be given to such a gentle environmentally friendly means.
0:14:45 > 0:14:47It all comes down to time.
0:14:47 > 0:14:49And I'm sure, with a little forethought,
0:14:49 > 0:14:54there must be plenty of cargo that isn't necessarily needed in a rush.
0:14:54 > 0:14:57Anyway, the problem of getting boats laden with goods
0:14:57 > 0:15:01from one level to another, has been answered in a variety of ways.
0:15:01 > 0:15:04Not the least of which is the standard and well-known lock
0:15:04 > 0:15:06which we've seen so many of,
0:15:06 > 0:15:09but I've never seen anything like this before.
0:15:10 > 0:15:12I mean, this is just amazing,
0:15:12 > 0:15:15because the power of these two engines...
0:15:15 > 0:15:18And it's very nice because they've got "SNCF" -
0:15:18 > 0:15:21Societe Nationale de Chemins de Fer on there -
0:15:21 > 0:15:24so they are actually two real railway engines
0:15:24 > 0:15:26pushing us up here.
0:15:26 > 0:15:29When you look at the power of them, it is just amazing,
0:15:29 > 0:15:33but when you think that there's five locks going the other way,
0:15:33 > 0:15:34where water does it,
0:15:34 > 0:15:38you just realise the incredible power of water.
0:15:38 > 0:15:41I mean, this is costing somewhere between £80 and £90
0:15:41 > 0:15:43just to shove us up here.
0:15:43 > 0:15:46And with the water, it costs nothing.
0:15:46 > 0:15:48It is such fun. I know it's boys' stuff,
0:15:48 > 0:15:50but I just love it.
0:15:50 > 0:15:54You know, the whole public transport system, not just railways,
0:15:54 > 0:15:57but canals as well. They've got backing. They've got faith.
0:15:57 > 0:15:59They've got optimism.
0:16:02 > 0:16:05I think that optimism must have a lot to do with sunshine,
0:16:05 > 0:16:08and, at the moment, that seems as never-ending as the canal itself.
0:16:09 > 0:16:15And sunshine, of course, brings about bumper amounts of local fruit.
0:16:15 > 0:16:18Here, that means great, fat, luscious cherries.
0:16:18 > 0:16:21And so, for a time, they pop up in everything,
0:16:21 > 0:16:23including sparkling aperitifs.
0:16:23 > 0:16:27But the inspiration for my next dish came from these fruit farmers,
0:16:27 > 0:16:30the Dussacs, and I'm going to use their cherries
0:16:30 > 0:16:31to make a pithivier.
0:16:34 > 0:16:37Well, I've got a bit of a confession to make.
0:16:37 > 0:16:40I'm using packet puff pastry,
0:16:40 > 0:16:43but I think that's quite good news.
0:16:43 > 0:16:46I mean, ten years ago, if I was demonstrating this dish,
0:16:46 > 0:16:50I would be making the puff pastry, and we would be here all day.
0:16:50 > 0:16:53I'm really... You know, as somebody once said to me,
0:16:53 > 0:16:56"Life is too short for boning oxtails."
0:16:56 > 0:16:58Well, I'm afraid it's become too short for making puff pastry,
0:16:58 > 0:17:01much as I like making puff pastry.
0:17:01 > 0:17:04You can, of course, make small, individual pithiviers
0:17:04 > 0:17:06which is what I would do in the restaurant,
0:17:06 > 0:17:09but now I'm going to make one big family-sized one.
0:17:11 > 0:17:12I tried making the pithivier
0:17:12 > 0:17:14with the stones still in the cherries,
0:17:14 > 0:17:17because I just like the look of whole cherries
0:17:17 > 0:17:19in a tart like that.
0:17:19 > 0:17:23But actually, the whole business of biting stones
0:17:23 > 0:17:24wasn't too pleasurable.
0:17:26 > 0:17:28Now, the filling in the pithivier
0:17:28 > 0:17:30is actually very similar to a Bakewell tart.
0:17:30 > 0:17:35It's un-salted butter and sugar, beaten together in a bowl,
0:17:35 > 0:17:38and when it's smooth, add one whole egg and one yolk,
0:17:38 > 0:17:40and carry on beating until it's all amalgamated.
0:17:45 > 0:17:47Then add ground almonds
0:17:47 > 0:17:49and a small amount of plain flour.
0:17:52 > 0:17:54Fold it together with a metal spoon,
0:17:54 > 0:17:57there's no need to beat it at this stage.
0:17:57 > 0:18:00I like to add a good splash of kirsch cherry liqueur,
0:18:00 > 0:18:03and then the luscious cherries.
0:18:03 > 0:18:05I've kept the pastry in the fridge,
0:18:05 > 0:18:06just to make it easier to handle,
0:18:06 > 0:18:09otherwise, it gets soft and sticky.
0:18:09 > 0:18:10And I make a kind of parcel
0:18:10 > 0:18:13by spooning the mixture in the middle
0:18:13 > 0:18:16and seal the two sheets of pastry with an egg wash.
0:18:17 > 0:18:20You've got to do this all fairly quickly,
0:18:20 > 0:18:22but don't worry if it gets too warm,
0:18:22 > 0:18:25just pop it back in the fridge for ten minutes and then carry on.
0:18:27 > 0:18:30Make a little hole in the centre to let out the steam,
0:18:30 > 0:18:33and then paint the whole thing with an egg wash
0:18:33 > 0:18:35because you want a good, golden colour
0:18:35 > 0:18:37when it comes out of the oven.
0:18:39 > 0:18:42I must say, this is the sort of thing I dread.
0:18:43 > 0:18:45I'm not terribly good at doing
0:18:45 > 0:18:48a fancy bit of pastry work like this, but...
0:18:50 > 0:18:51Oh, gosh.
0:18:51 > 0:18:54I don't know that it matters that much, because when it all bakes
0:18:54 > 0:18:59and looks lovely and, you know, dark, brown, shiny,
0:18:59 > 0:19:00it'll look fine.
0:19:02 > 0:19:04The best laid plans of mice and men.
0:19:04 > 0:19:08That pithivier tasted fine, but didn't look too good.
0:19:08 > 0:19:11So I made another one, and this is it.
0:19:11 > 0:19:13It's been in a hot oven for 15 minutes
0:19:13 > 0:19:17and then a cooler one for a further 35.
0:19:17 > 0:19:20I don't know who it was, but someone said,
0:19:20 > 0:19:23"Cookery is not chemistry, but an art,
0:19:23 > 0:19:28"it requires instinct and taste rather than exact measurements."
0:19:28 > 0:19:30Well, I'll go along with that.
0:19:30 > 0:19:35Now, if you ask me, this dish is best eaten under a cherry tree,
0:19:35 > 0:19:37beside the canal, with a chilled glass of
0:19:37 > 0:19:39Muscat de Beaumes-de-Venise.
0:19:39 > 0:19:42I think the crew really liked it cos they ate the first one
0:19:42 > 0:19:44and now they're back for more.
0:19:44 > 0:19:46Steady on!
0:19:51 > 0:19:53Well, this is the barge
0:19:53 > 0:19:55that we're now going to go all the way to Marseille on.
0:19:55 > 0:19:56It's called the Anjodi,
0:19:56 > 0:19:58and we did originally want to book this
0:19:58 > 0:20:01right from Bordeaux to Marseille
0:20:01 > 0:20:03but, unfortunately, it was pre-booked
0:20:03 > 0:20:05so we started on the Rosa and we are transferring.
0:20:05 > 0:20:08But the great thing about transferring barges,
0:20:08 > 0:20:11just pack your cases and walk from one to the other, which is,
0:20:11 > 0:20:13like everything on this trip,
0:20:13 > 0:20:16is just very relaxed and very civilised.
0:20:16 > 0:20:18This is our new captain now, Lee,
0:20:18 > 0:20:21who's very good with Vela Solixes.
0:20:24 > 0:20:27See you later, Rick. Have a nice travel.
0:20:27 > 0:20:30Very, very... Thank you very much for looking after us so well.
0:20:32 > 0:20:36- Bonne chance.- Nice to meet you. Bonne chance. Au revoir, Chef.
0:20:36 > 0:20:40Thank you very much. It's been a lovely, lovely time. Au revoir.
0:20:40 > 0:20:42Thank you.
0:20:46 > 0:20:49Well, parting is such sweet sorrow, as they say.
0:20:49 > 0:20:53But I can't help but think it's the beginning of a whole new adventure.
0:20:58 > 0:21:00And we are looking forward to joining you on that adventure.
0:21:00 > 0:21:03Now, one of our viewers, Susanna Knox,
0:21:03 > 0:21:04has contacted us to say,
0:21:04 > 0:21:06"How do you make choux pastry?"
0:21:06 > 0:21:07Although she says hers is not very good,
0:21:07 > 0:21:10everything else she makes with pastry is very good.
0:21:10 > 0:21:12So quietly confident. So choux pastry.
0:21:12 > 0:21:13I thought I'd do a little, sort of,
0:21:13 > 0:21:15a little masterclass on it, really.
0:21:15 > 0:21:18So choux pastry is a mixture of water, butter, flour and eggs.
0:21:18 > 0:21:20- But you're into baking, aren't you? - I do, I love a bit of baking.
0:21:20 > 0:21:23But actually pastry scares me a little bit, as well.
0:21:23 > 0:21:24This is quite interesting.
0:21:24 > 0:21:26This is straightforward. You put the water in the pan.
0:21:26 > 0:21:29Now, the key to this is get the water hot.
0:21:29 > 0:21:31And add the butter straight away.
0:21:31 > 0:21:34So you don't really want this to boil until the butter has melted.
0:21:34 > 0:21:36- OK, so not bubbling.- No, because it unbalances the recipe.
0:21:36 > 0:21:39Water reduces down. So a pinch of salt.
0:21:39 > 0:21:42You can add a pinch of sugar in there if you wanted to.
0:21:42 > 0:21:44And then it's this mixture here. Plain flour in next.
0:21:44 > 0:21:46Cos what you are creating is like a little roux,
0:21:46 > 0:21:50but not as thick as sort of a conventional white sauce.
0:21:50 > 0:21:53- So the butter is melted like that... - Right.- ..in there.- Ah, OK.
0:21:53 > 0:21:56Keep it on the heat, keep the heat as high as possible,
0:21:56 > 0:21:58and then we throw in the flour.
0:21:58 > 0:21:59And then you need to keep it on the heat.
0:21:59 > 0:22:02And what will happen, it will come really, really thick,
0:22:02 > 0:22:03and you know it's ready
0:22:03 > 0:22:05when it actually starts to come away from the side of the pan.
0:22:05 > 0:22:07See that now, it's starting to get thicker.
0:22:07 > 0:22:08- Oh, OK.- It gets thicker.- Yeah.
0:22:08 > 0:22:11Thicker, when it actually starts, if you literally just keep going,
0:22:11 > 0:22:15you can actually hear it start popping as the little gluten
0:22:15 > 0:22:17in the flour starts to pop.
0:22:17 > 0:22:19It's a thing that you learn at college, really,
0:22:19 > 0:22:20and it's until then when it's ready.
0:22:20 > 0:22:23So you do need to cook it out for a little bit on the stove.
0:22:23 > 0:22:24You see it's starting to come together now?
0:22:24 > 0:22:26So it's like totally solid now.
0:22:26 > 0:22:28And it just comes away from the side of the pan.
0:22:28 > 0:22:30It looks a bit like biscuit texture.
0:22:30 > 0:22:32- You know, when you make biscuits? - Yes, that kind of thing.
0:22:32 > 0:22:34Shortbread sort of thing before you roll it out.
0:22:34 > 0:22:35That kind of stuff.
0:22:35 > 0:22:37But the idea is, you just cook it on the stove
0:22:37 > 0:22:39for about a minute or so,
0:22:39 > 0:22:43and then what we do is, we just pop it to cool down.
0:22:43 > 0:22:46You can cover it up, but just allow it to cool. We've got one in here
0:22:46 > 0:22:48which is cool,
0:22:48 > 0:22:50because this bit is the next bit
0:22:50 > 0:22:51where we add the eggs.
0:22:51 > 0:22:54So add four eggs, one at a time in the mixture.
0:22:54 > 0:22:56Let the mixture cool right down.
0:22:56 > 0:22:58And then throw in the eggs, one by one.
0:22:58 > 0:23:01Don't throw them in all together, otherwise the mixture splits.
0:23:01 > 0:23:03You put one in at a time.
0:23:03 > 0:23:04Allow it to mix up.
0:23:05 > 0:23:06Then another one.
0:23:06 > 0:23:08- And get that one thoroughly mixed.- Yeah.
0:23:08 > 0:23:10And then another one.
0:23:10 > 0:23:12You always have to do that, really, with baking, don't you?
0:23:12 > 0:23:15- Add them separately. - The choux pastry, yeah.
0:23:15 > 0:23:18The same recipe, you could do with sweet or savoury,
0:23:18 > 0:23:19so if you wanted to put cheese in there,
0:23:19 > 0:23:21- you could put cheese in there. - Oh, OK.
0:23:21 > 0:23:24You can actually, as well, once this mixture as it is,
0:23:24 > 0:23:26you can deep fry this.
0:23:26 > 0:23:27And you've got little beignets.
0:23:27 > 0:23:30You could put crab and bits and pieces or different things in there.
0:23:30 > 0:23:31Oh, nice.
0:23:31 > 0:23:33But we just mix it all together,
0:23:33 > 0:23:36and the whole mix starts to thicken up slightly.
0:23:38 > 0:23:40And just lift that out and just give it a little scrape
0:23:40 > 0:23:42around the edge.
0:23:42 > 0:23:44And we just keep mixing it.
0:23:44 > 0:23:46It doesn't want very long.
0:23:48 > 0:23:51And then we've got a piping bag, just with a hole in,
0:23:51 > 0:23:53get yourself a nonstick tray cos I'm going to make eclairs.
0:23:53 > 0:23:56But you can make profiteroles, the same thing.
0:23:56 > 0:23:58- Elephant's feet, do you remember those as a Northern lass?- Ah.
0:23:58 > 0:24:00You know those big elephant's feet you can get...
0:24:00 > 0:24:02They were a bit weird, weren't they?
0:24:02 > 0:24:05They were massive, great choux buns but they were just a dollop of...
0:24:05 > 0:24:07- They were a bit bizarre. - Or was that just me?
0:24:07 > 0:24:10No, my mum used to make profiteroles, though,
0:24:10 > 0:24:12when I was younger, I remember that. And they were good.
0:24:12 > 0:24:14She obviously had the technique.
0:24:15 > 0:24:17And what we do is, we grab this
0:24:17 > 0:24:19off of here.
0:24:19 > 0:24:22And then just fill up the piping bag and I'll show you how to pipe it.
0:24:22 > 0:24:24Now, it's been busy for you.
0:24:24 > 0:24:27- It has.- After Girls Aloud...- It has.
0:24:27 > 0:24:30- You never, never stop, you girls. - No, I know.
0:24:30 > 0:24:33- We had a busy ten years, actually. - Yeah.- We really did.
0:24:33 > 0:24:35And especially just before the band obviously finished,
0:24:35 > 0:24:38I was doing Strictly Come Dancing, as well,
0:24:38 > 0:24:40it was all a bit crazy, but great.
0:24:40 > 0:24:41But it's a calmer year, this year.
0:24:41 > 0:24:43It is, it has chilled out a little bit now.
0:24:43 > 0:24:45But you're getting on your bike next month.
0:24:45 > 0:24:47I'm getting on my bike, yeah.
0:24:47 > 0:24:50Tell us about that, then, because this is based up north, isn't it?
0:24:50 > 0:24:51It is.
0:24:51 > 0:24:53I'm an ambassador for the Sky Rides
0:24:53 > 0:24:56- that are happening all over the country, all over summer.- Yeah.
0:24:56 > 0:24:59I'm actually going to kick off the one in Leeds
0:24:59 > 0:25:02because I'm from Bradford, so I'm going back up north,
0:25:02 > 0:25:05back up to Yorkshire, I'm actually going to ride a bike,
0:25:05 > 0:25:08which is actually going to be quite interesting.
0:25:08 > 0:25:09I haven't done it for a little while.
0:25:09 > 0:25:11I have ridden a lot in the past,
0:25:11 > 0:25:14but I haven't done it for a while, so that is going to be interesting.
0:25:14 > 0:25:16Yes, they are happening, actually, all up and down the country,
0:25:16 > 0:25:18and there's loads in Yorkshire.
0:25:18 > 0:25:20So this is where anybody can take part, isn't it?
0:25:20 > 0:25:23Yeah, anyone can turn up, and go down with your family.
0:25:23 > 0:25:26You don't have to do the entire ride. It's not a race.
0:25:26 > 0:25:28You know, come with your kids for, you know,
0:25:28 > 0:25:29a mile or so and then, you know.
0:25:29 > 0:25:31It's one of the great things about Leeds.
0:25:31 > 0:25:34That's where they're starting the Tour de France next year.
0:25:34 > 0:25:35The Tour de France, exactly.
0:25:35 > 0:25:37So I think it'll be quite an exciting way
0:25:37 > 0:25:40to kind of start the countdown, actually, for the Tour de France.
0:25:40 > 0:25:42It's only a year, like you say. So, yeah.
0:25:42 > 0:25:44- There's one in York if you fancy it. - Sounds pretty good to me.
0:25:44 > 0:25:47- Hull, Bradford.- This is the 7th of July, is it?
0:25:47 > 0:25:48Yes, 7th of July.
0:25:48 > 0:25:51It's not a motorbike, James, do you know that?
0:25:51 > 0:25:52Yeah, well, I've got a bike at home.
0:25:52 > 0:25:55Yeah, it's a real push-bike. No, it's going to be fun.
0:25:55 > 0:25:58- There is your little choux pastry. - Nice.
0:25:58 > 0:26:00And what we do with these, just to finish these off,
0:26:00 > 0:26:02if you take some water,
0:26:02 > 0:26:04because what you don't want is a little pointed bit,
0:26:04 > 0:26:07you just take a little bit of water on your finger, like that.
0:26:07 > 0:26:09Attention to detail.
0:26:09 > 0:26:13And then a little tip that I learned in France when I was working,
0:26:13 > 0:26:16just a little bit of water on here because it is the water
0:26:16 > 0:26:18and the steam that's evaporated as it heats up,
0:26:18 > 0:26:22it causes the choux pastry to rise. Keep some of this water.
0:26:22 > 0:26:24Cos then what we can do, in here, I've got a tray.
0:26:25 > 0:26:28Just to stop the water. And we pour cold water
0:26:28 > 0:26:31on to the tray and you've got yourself some steam.
0:26:31 > 0:26:33- Ah!- And then we pop this in the oven.
0:26:33 > 0:26:35400 degrees Fahrenheit.
0:26:35 > 0:26:38That's about 200 degrees centigrade, gas about 7, something like that.
0:26:38 > 0:26:40Takes about 15, 20 minutes.
0:26:40 > 0:26:42Let them dry out.
0:26:42 > 0:26:43And I've got my eclairs here,
0:26:43 > 0:26:46- which I'm going to finish them all off.- They look good.
0:26:46 > 0:26:48But as well as next month in the Sky Ride, you've been busy,
0:26:48 > 0:26:52- autobiography is in the pipeline.- It is. It's almost finished, actually.
0:26:52 > 0:26:55Almost finished? What's that like, writing one?
0:26:55 > 0:26:58It's quite scary because you kind of think,
0:26:58 > 0:27:00I've never really spoken about a lot of the things in there
0:27:00 > 0:27:03and then you are kind of putting it all out there together.
0:27:03 > 0:27:07But it has been fun, actually. It's been nice looking back.
0:27:07 > 0:27:10Do you have to contact the girls and say, "Can I talk about this?"
0:27:10 > 0:27:13- Yes, I'm going to give them a little bit of a heads-up.- Right.
0:27:13 > 0:27:15Yeah, Cheryl did a little chat with me the other day
0:27:15 > 0:27:17cos I was trying to remember everything.
0:27:17 > 0:27:19You know, like, ten years is a long time.
0:27:19 > 0:27:22And we remembered some quite funny stories that have gone in there.
0:27:22 > 0:27:25It was... but sort of quickly, as well.
0:27:25 > 0:27:28That's what happens with these bands nowadays, you know?
0:27:28 > 0:27:30Yeah, we kind of, we had the number one right at the beginning
0:27:30 > 0:27:33for four weeks or something, and then, yeah.
0:27:33 > 0:27:36Kind of crashed back to reality and it felt like we had to kind of,
0:27:36 > 0:27:39you know, build our career over the ten years.
0:27:39 > 0:27:42It didn't feel like we were just kind of there, and that was it.
0:27:42 > 0:27:44We worked really hard, actually.
0:27:44 > 0:27:46Yeah, we feel proud of what we achieved.
0:27:46 > 0:27:48Well, you've all gone on to do solo stuff, as well.
0:27:48 > 0:27:51- Cos you've had your album. - Yeah, musical theatre.
0:27:51 > 0:27:53- I was in Shrek in the West End. - You were in Shrek, yeah, yeah.
0:27:53 > 0:27:56- What was that like?- It was really good fun. It was so good.
0:27:56 > 0:28:01I didn't particularly love the green make-up, but apart from that,
0:28:01 > 0:28:02I loved it.
0:28:02 > 0:28:06Loved the experience of working with other people in a big family.
0:28:06 > 0:28:08Yeah, it was a good challenge.
0:28:08 > 0:28:11Cos it's where it all started for you, wasn't it, really?
0:28:11 > 0:28:12You loved theatre from a young kid.
0:28:12 > 0:28:16From really young, yeah, I mean, I started theatre and TV
0:28:16 > 0:28:18when I was like four, five years old,
0:28:18 > 0:28:21and I've been kind of doing it ever since.
0:28:21 > 0:28:24Yeah, musical theatre was where all my training was.
0:28:24 > 0:28:26It does feel a bit like going back to my roots.
0:28:26 > 0:28:29What was that like, getting the phone call from the West End?
0:28:29 > 0:28:30I was terrified.
0:28:30 > 0:28:33I was like, "OK, so after ten years of not doing any musical theatre,
0:28:33 > 0:28:36"I'm going to go straight into the West End
0:28:36 > 0:28:38"to a leading lady role in Drury Lane."
0:28:38 > 0:28:40I was like, "OK, I really need to put the graft in,
0:28:40 > 0:28:42"make sure that I can pull this off."
0:28:42 > 0:28:44- And, yes, it was a brilliant achievement.- Fantastic.
0:28:44 > 0:28:47Right, I'm just going to show you how to finish these off.
0:28:47 > 0:28:48Rather than fill them on the bottom,
0:28:48 > 0:28:51what you do is, put little holes in the top, one at each end.
0:28:51 > 0:28:55- This is just pure whipped cream in here.- Oh, that's clever.
0:28:55 > 0:28:59Nothing else. That's that one, and then we'll fill up this one.
0:28:59 > 0:29:01So, basically, the reason why you do this,
0:29:01 > 0:29:03if you put them underneath, and when you take a bite out of it,
0:29:03 > 0:29:06basically, it's going to come out of the bottom so... Oops.
0:29:06 > 0:29:08Maybe not that one.
0:29:08 > 0:29:10- Ignore that one.- A dodgy piping bag.
0:29:10 > 0:29:13And then what we'll do is, we'll just take this.
0:29:13 > 0:29:18This is a coffee icing and we dip it where you filled the choux buns.
0:29:18 > 0:29:22We dip it in the coffee icing, which covers up the holes.
0:29:23 > 0:29:26- I do remember eating those in Yorkshire as a child.- These ones?
0:29:26 > 0:29:30- Yeah, the coffee ones. - But these are cream-filled.
0:29:30 > 0:29:33Traditionally, in France, you may fill them with what they call
0:29:33 > 0:29:35creme patissiere or creme legere,
0:29:35 > 0:29:37- which is a mixture of... - Like the custardy kind of one?
0:29:37 > 0:29:39That's custard and whipped cream,
0:29:39 > 0:29:42so it's a combination of the two, really.
0:29:42 > 0:29:45For here, for this show, it's got to be whipped cream.
0:29:45 > 0:29:47And we just put... You can get a little spoon.
0:29:47 > 0:29:50- I'm surprised you didn't pipe it full of butter, James.- What's that?
0:29:50 > 0:29:52I'm surprised you didn't pipe it full of butter.
0:29:52 > 0:29:54I've done one for you which is just covered in butter.
0:29:54 > 0:29:56Cream is not much better, really, is it?
0:29:56 > 0:29:59You can just put this over the top.
0:29:59 > 0:30:01Now, you can mix and match, obviously, the toppings.
0:30:01 > 0:30:05It's just icing sugar and stuff like that and it will actually set,
0:30:05 > 0:30:08so to remember to ice them... to fill them on the top.
0:30:08 > 0:30:10You spread this over the top, like that.
0:30:11 > 0:30:13- And there you have your...- Lovely.
0:30:13 > 0:30:15- I don't know where you start with this, to eat this.- No!
0:30:15 > 0:30:18I'll give you a spoon and a fork. There you go.
0:30:18 > 0:30:23- Maybe I will need two. - Dive into that.
0:30:23 > 0:30:26- I'll give you that one. There you go.- This looks good.
0:30:26 > 0:30:28Filled with whipped cream.
0:30:28 > 0:30:31Usually you would just do this, but I'm a little bit scared on TV
0:30:31 > 0:30:33to go in for the full... I'm going to...
0:30:33 > 0:30:35You'll need a 5km bike ride after that.
0:30:35 > 0:30:38Yes.
0:30:38 > 0:30:40Look at that. Full of whipped cream.
0:30:42 > 0:30:45- That's good. - Please tell me it beats chicken
0:30:45 > 0:30:47- with a little bit of Jersey Royal potatoes.- Oh, come on!
0:30:47 > 0:30:50- I do have a sweet tooth. I'm not going to lie.- Yes! There you go!
0:30:54 > 0:30:56I do love an eclair.
0:30:56 > 0:30:58Anyway, today we're taking a look back
0:30:58 > 0:31:01at some of the tastiest recipes from the Saturday Kitchen archives
0:31:01 > 0:31:05and there are still loads of dishes to get your culinary juices flowing.
0:31:05 > 0:31:08Now, up next is Bryn Williams with a pork dish that includes
0:31:08 > 0:31:11some very tasty-looking crispy black pudding balls.
0:31:11 > 0:31:12It's the brilliant Bryn Williams.
0:31:12 > 0:31:15Good to have you on the show. I'm looking forward to this dish
0:31:15 > 0:31:17because I'm a big fan of black pudding.
0:31:17 > 0:31:19Just remind people what it is first. What is the dish?
0:31:19 > 0:31:23It a brunch kind of dish, really. A good organic pork cutlet.
0:31:23 > 0:31:26We are going to deep fry the black pudding just for texture reasons,
0:31:26 > 0:31:29then we're going to make a quick ragout with butter beans,
0:31:29 > 0:31:33- diced apple, a bit of parsley.- And it's very simple.- Very simple.
0:31:33 > 0:31:34It is a brunch.
0:31:34 > 0:31:37The main ingredient has to be good quality organic pork,
0:31:37 > 0:31:40and this we use at the restaurant. It's from Wales.
0:31:40 > 0:31:43It is from a company called Rhug Estate, which is all organic.
0:31:43 > 0:31:44The whole estate is organic.
0:31:44 > 0:31:48I was at a farm the other day that had Saddlebacks.
0:31:48 > 0:31:50Anything like Saddleback, Gloucester Old Spot...
0:31:50 > 0:31:53A lot of farmers are going to this sort of, you know,
0:31:53 > 0:31:56fantastic breed of pigs. I always think... My dad was a pig farmer.
0:31:56 > 0:32:00He said to me, pigs should be bred to, sort of, sit in a field
0:32:00 > 0:32:02and do nothing and eat, not bred to do the 100 metre hurdles.
0:32:02 > 0:32:05- Exactly.- That is why you have a nice bit of fat on there.
0:32:05 > 0:32:07- It's very important, isn't it? - Especially for this.
0:32:07 > 0:32:09Yeah, it is vitally important.
0:32:09 > 0:32:12You have to have fat on pork, and where we get it up in North Wales,
0:32:12 > 0:32:14it is all organic.
0:32:14 > 0:32:18- It's not doing 100 metres, as you say, it is eating, sitting.- Exactly.
0:32:18 > 0:32:21So, we're just taking the rind off because we've only got a chop.
0:32:21 > 0:32:25- So we're just going to season up the cutlet.- I'll sort you out for that.
0:32:25 > 0:32:27Then straight into a nice, hot pan.
0:32:29 > 0:32:32We're going to leave it there for a couple of minutes,
0:32:32 > 0:32:32just to colour up.
0:32:32 > 0:32:35Most people, particularly when they think of pork,
0:32:35 > 0:32:37they love the crackling when they are doing a roast pork.
0:32:37 > 0:32:40- Any tips on how to get good crackling on?- Just score it.
0:32:40 > 0:32:44The main thing is to score the skin, rub it with salt.
0:32:44 > 0:32:49When you cook it in the oven, you can either cook it on a high temperature
0:32:49 > 0:32:52or cook it on the skin itself all the way through, that'll dry it all out.
0:32:52 > 0:32:56So two ways, really - either to rub the skin with a lot of salt...
0:32:56 > 0:32:58- You also turn it over, don't you? - Yes.
0:32:58 > 0:33:01Or you put it on the high oven, you turn it down three quarters
0:33:01 > 0:33:03of the way cooking, and that always works.
0:33:03 > 0:33:05You've got the black pudding here, which I...
0:33:05 > 0:33:06I mean, I have to say...
0:33:06 > 0:33:09Yorkshireman, it's a Lancashire thing.
0:33:09 > 0:33:12It is fantastic, this Yorkshire pudding, but it's really
0:33:12 > 0:33:15important that you need to get it with bits in it, not pureed.
0:33:15 > 0:33:17A lot of textures. You know, it's important.
0:33:17 > 0:33:19I think black pudding is a great ingredient. We don't use it enough.
0:33:19 > 0:33:21Are people are afraid of it, maybe?
0:33:21 > 0:33:24What we are going to do... Good quality black pudding,
0:33:24 > 0:33:26we're just going to roll it into a little golf ball size.
0:33:26 > 0:33:27Are you a fan of black pudding?
0:33:27 > 0:33:29I love black pudding. You know what?
0:33:29 > 0:33:31Stornoway black pudding for me, I'm afraid.
0:33:31 > 0:33:33- It's got to come from Stornoway. - You'll enjoy this one.
0:33:33 > 0:33:35This is a really, really good...
0:33:35 > 0:33:37It is a simple way of cooking the black pudding,
0:33:37 > 0:33:38only because when we deep fry them...
0:33:38 > 0:33:41I know it sounds a bit strange, we keep the moisture inside and
0:33:41 > 0:33:43the nice, crispy outside shell. It's fantastic.
0:33:43 > 0:33:45- Call the ambulance now! - Yeah, exactly.
0:33:45 > 0:33:47- So, just season... - Wait till dessert.
0:33:47 > 0:33:50But it's seasoned, the flour, egg and breadcrumbs.
0:33:50 > 0:33:53It is quite unusual, the fact that you are paneing it.
0:33:53 > 0:33:55But it does keep it nice and moist, doesn't it?
0:33:55 > 0:33:58It does keep it nice and moist and that is the main reason
0:33:58 > 0:34:00why we pane it, really.
0:34:00 > 0:34:03Sometimes we have pan-fried but it just dries it out a little bit,
0:34:03 > 0:34:06it gets a little bit crispy. It's not my cup of tea, really.
0:34:06 > 0:34:09So we are going to roll it in flour, into the egg.
0:34:09 > 0:34:12Being a Yorkshireman, as well... In Lancashire,
0:34:12 > 0:34:14it's kind of War of the Roses over there as well.
0:34:14 > 0:34:17They have an event every year in Lancashire
0:34:17 > 0:34:20where they get black pudding, wrap it in a woman's tight,
0:34:20 > 0:34:22pair of tights,
0:34:22 > 0:34:25and then throw it at Yorkshire puddings instead of a coconut shy.
0:34:25 > 0:34:28- There you go.- A bit of a waste! - Do you eat the black pudding after?
0:34:28 > 0:34:29Well, I don't know about that!
0:34:29 > 0:34:33- They do a black pudding throwing contest, but there you go.- OK.
0:34:33 > 0:34:36- Could you put this in the oven for me?- Yeah, I will do.
0:34:36 > 0:34:40- Straight in. Nice, warm oven. - Throw that in there.
0:34:41 > 0:34:43- Lovely. What's next?- So, I just...
0:34:44 > 0:34:46..put the black pudding into the breadcrumbs.
0:34:46 > 0:34:49These are going to take literally three, four minutes.
0:34:49 > 0:34:51You don't want the oil too hot, you don't want to burn
0:34:51 > 0:34:54the breadcrumbs before it actually gets hot in the middle.
0:34:54 > 0:34:55So we put them straight in.
0:34:55 > 0:34:57While we are waiting for the black pudding,
0:34:57 > 0:34:59we are going to do a very quick ragout.
0:34:59 > 0:35:01Just to explain this again - a simple little pane.
0:35:01 > 0:35:04You've got seasoned flour, into the egg, into the crumbs.
0:35:04 > 0:35:06Straight in the fryer, 160, 170 degrees.
0:35:06 > 0:35:08Now, the secret is not too hot
0:35:08 > 0:35:10because obviously you don't want it to burn on the outside.
0:35:10 > 0:35:12So, we have the diced apple.
0:35:12 > 0:35:14- Obviously, apple and pork - great combination.- Yeah.
0:35:14 > 0:35:17So we're just going to lightly colour a little bit of...
0:35:17 > 0:35:19Put a little bit of butter into the apples.
0:35:19 > 0:35:21I don't know why we don't eat so much pork any more.
0:35:21 > 0:35:23- You know, it's kind of...- Yeah.
0:35:23 > 0:35:25The French love it, it is their most popular meat.
0:35:25 > 0:35:28The secret is, again, good quality pork and this is really,
0:35:28 > 0:35:31really good quality pork. Just put a little bit of colour in the apple,
0:35:31 > 0:35:35not too much, otherwise the apple will break down. Add the butter beans.
0:35:35 > 0:35:37- These are tinned, are they? - These are tinned ones.
0:35:37 > 0:35:40You could use for your brunch, if you had a little bit of a late night...
0:35:40 > 0:35:43- But they are cooked already. - Cooked beans already.
0:35:43 > 0:35:46- Late night - early mornings, I think.- Early mornings for us.
0:35:46 > 0:35:48Getting me out of bed so early on a Saturday morning.
0:35:48 > 0:35:50If you use dried and you salt them -
0:35:50 > 0:35:53don't add the salt when boiling in water because they break down.
0:35:53 > 0:35:54And cook them very, very slowly
0:35:54 > 0:35:57because they will burst out their skins as well.
0:35:57 > 0:35:58Nice and slow, about three hours or so.
0:35:58 > 0:36:02While we are getting that going, little bit of chopped parsley.
0:36:02 > 0:36:05And there's a little bit of a... I think it's a twist,
0:36:05 > 0:36:07it's cider vinegar, obviously just to cut through
0:36:07 > 0:36:09all the fattiness of everything.
0:36:09 > 0:36:11So let's reduce that by half.
0:36:11 > 0:36:13I suppose that acts as kind of like...
0:36:13 > 0:36:16It's the reason why Bramley apples work so well. It's that sharpness.
0:36:16 > 0:36:18It's sharp, it just cuts through everything.
0:36:18 > 0:36:22In with the chicken stock. You could use apple juice, veg stock.
0:36:22 > 0:36:25Just bring that all down together.
0:36:25 > 0:36:27You don't want to soften the apples too much...
0:36:27 > 0:36:29No, you don't want to break them down, you want a bit of texture.
0:36:29 > 0:36:32Obviously the black pudding, the nice, crispy outside,
0:36:32 > 0:36:33it has a nice bit of texture.
0:36:33 > 0:36:36I'm just going to finish off with a little bit of butter.
0:36:36 > 0:36:38Don't really have to, but we can put in olive oil if we want to.
0:36:38 > 0:36:41This creates a nice little sauce as well, doesn't it?
0:36:41 > 0:36:44- We've seen that before, butter and...- And the nice little...
0:36:44 > 0:36:47The fruitiness of the apple, you get an apple sauce going as well,
0:36:47 > 0:36:48so it's very, very tasty.
0:36:48 > 0:36:51- Lightly season. - It's kind of like a broth, really.
0:36:51 > 0:36:53It is, yeah, it's kind of a broth.
0:36:53 > 0:36:56I think you always have to check and see whether the apples...
0:36:56 > 0:36:59- Every apple you're going to have will be different.- Yeah.
0:37:00 > 0:37:04A little bit more pepper. Then we'll get a bit of salt.
0:37:04 > 0:37:08- How are these looking?- There you go. They're all right.- They're fine.
0:37:08 > 0:37:11- About another minute away. There you go.- We'll serve this up.- Yep.
0:37:11 > 0:37:15You can put as much or as less juice as you want to.
0:37:15 > 0:37:17I like quite a lot with this one.
0:37:17 > 0:37:18If you've got good quality pork,
0:37:18 > 0:37:20you won't need a lot of juice cos all
0:37:20 > 0:37:23the flavour will be in the fat, and if it all runs out it'll be great.
0:37:23 > 0:37:25- And it's so simple. - It's very, very simple.
0:37:25 > 0:37:28It's a very popular dish we have at Odette's on a Sunday lunch.
0:37:28 > 0:37:30People come in, will have a black pudding.
0:37:30 > 0:37:33One customer even says he has breakfast and lunch rolled into one.
0:37:33 > 0:37:35I never understood what he meant,
0:37:35 > 0:37:37but what he actually meant is he comes in,
0:37:37 > 0:37:40has a deep-fried black pudding, sometimes with a poached egg,
0:37:40 > 0:37:42then he goes onto his lunch, basically.
0:37:42 > 0:37:44So he has two courses in one day.
0:37:44 > 0:37:46Black pudding... As well as being good with pork like this,
0:37:46 > 0:37:49it's also good with fish, isn't it? Things like scallops is really nice.
0:37:49 > 0:37:52Yes, or cod. Black cod is really, really fantastic.
0:37:52 > 0:37:53On with the pork cutlet.
0:37:54 > 0:37:57Here you go, you've got these little tiny... Quite nice, aren't they?
0:37:57 > 0:37:59Different.
0:37:59 > 0:38:00- There you go.- Lightly season.
0:38:00 > 0:38:02We're going to cut this in half,
0:38:02 > 0:38:05- just so you can, you know, have the little crispy shell.- Yeah.
0:38:07 > 0:38:09- Nice and moist.- Quite a nice alternative if you want to do it
0:38:09 > 0:38:11for breakfast, I suppose, really.
0:38:11 > 0:38:13This is a brunch kind of dish, but...
0:38:13 > 0:38:14I think it's fantastic.
0:38:14 > 0:38:16But black pudding, you can do it the same way - black pudding
0:38:16 > 0:38:19- and a poached egg.- Stops it from going dry.- Fantastic. That is it.
0:38:19 > 0:38:22Bryn, you're a star. Remind us what that dish is again.
0:38:22 > 0:38:24Roast pork cutlets, deep-fried black pudding
0:38:24 > 0:38:26and a ragout of apple and butter beans.
0:38:26 > 0:38:27Simple as that.
0:38:33 > 0:38:35There we go. Right, let's have a taste.
0:38:35 > 0:38:39- There you go.- Very exciting. - You get to dive into this.
0:38:39 > 0:38:42- A little bit early for this.- No, not at all. It's never too early.
0:38:42 > 0:38:44There we go, dive in. Tell us what you think.
0:38:44 > 0:38:47The black pudding as well, it's so nice doing it that way.
0:38:47 > 0:38:48A little bit different.
0:38:48 > 0:38:50I always try for the nice, moist middle,
0:38:50 > 0:38:52the crispy outside with the lovely pork.
0:38:52 > 0:38:54Because I think a lot of people don't like black pudding
0:38:54 > 0:38:58because it does end up being quite dry a lot of the time.
0:38:58 > 0:39:00I suppose you could do that with white pudding.
0:39:00 > 0:39:03White pudding goes a bit dry sometimes,
0:39:03 > 0:39:05but I think it goes really well.
0:39:05 > 0:39:06This is mine.
0:39:06 > 0:39:10- Spot the Scot! It's not going down to you guys!- Stopped here.
0:39:10 > 0:39:13Actually, I cooked pork last night.
0:39:13 > 0:39:19I had 20 people round and I got this rolled loin and it's six kilos.
0:39:19 > 0:39:22I got it in the oven and it was just...
0:39:22 > 0:39:24I stuffed it with fennel, garlic and salt
0:39:24 > 0:39:26and it worked really well, it was gorgeous.
0:39:26 > 0:39:28- This is lovely. - You should be doing this, then.
0:39:28 > 0:39:33- That's all you're getting. But a great combination, isn't it?- Mmm!
0:39:33 > 0:39:37Oh, it's absolutely seasoned perfectly, it's just gorgeous.
0:39:37 > 0:39:40- Pass it down to Atul and let him have a go.- It works really well.
0:39:40 > 0:39:43- Black pudding is interesting to me. - Works really well.
0:39:43 > 0:39:46- Really nicely done.- Just a different way, which I think is something...
0:39:46 > 0:39:50Not being completely different to the old, but just getting a texture.
0:39:50 > 0:39:53- I think texture is very important in a plate of food.- Yeah.
0:39:53 > 0:39:57- Atul?- It's fantastic.- There you go.
0:40:02 > 0:40:04Aggie MacKenzie almost licking the plate clean there.
0:40:04 > 0:40:06Now, time to join Floyd In Spain,
0:40:06 > 0:40:09and he's cooking up a hake fish for monks.
0:40:09 > 0:40:11So, does that make it monkfish?
0:40:16 > 0:40:18"Dear Hector,
0:40:18 > 0:40:20"finally decided to take a bit of exercise
0:40:20 > 0:40:22"on the historic pilgrims' way to Santiago.
0:40:22 > 0:40:25"Incidentally, the handmade boots from Jermyn Street
0:40:25 > 0:40:27"are bearing up beautifully.
0:40:27 > 0:40:29"Do you know, though, it's jolly solitary being a pilgrim.
0:40:29 > 0:40:33"Gives one time to reflect and ponder the quiet beauty that is Galicia."
0:40:44 > 0:40:46You can forget the quiet solitude bit.
0:40:46 > 0:40:49I seem to have arrived in the middle of their fiesta season.
0:40:49 > 0:40:51Actually, they seem a brilliantly friendly bunch
0:40:51 > 0:40:52with a penchant for bagpipes.
0:40:52 > 0:40:53Very Celtic.
0:40:57 > 0:40:58But, going back to the pilgrim bit.
0:40:58 > 0:41:00Do you know, they wore a scallop shell
0:41:00 > 0:41:04to show fellow travellers that they were on the road for Santiago.
0:41:04 > 0:41:06And, as a gastronomic pilgrim, I think,
0:41:06 > 0:41:08it bodes well for some succulent seafood delights.
0:41:08 > 0:41:09I can't wait!
0:41:19 > 0:41:22Once upon a time, actually, early in the ninth century,
0:41:22 > 0:41:25A star shone down on a field and revealed the mortal remains
0:41:25 > 0:41:27of St James the Apostle.
0:41:27 > 0:41:30A great cathedral was raised and, from then on, it was known as
0:41:30 > 0:41:34Santiago De Compostela, "St James of the star field".
0:41:34 > 0:41:35Brilliant.
0:41:56 > 0:41:59This giant censer was created to freshen the air,
0:41:59 > 0:42:01fouled in former times by smelly pilgrims,
0:42:01 > 0:42:03who slept unwashed in the galleries.
0:42:04 > 0:42:07So, 600 years ago, the priests here
0:42:07 > 0:42:09designed this holy, flying, giant air freshener.
0:42:11 > 0:42:13Well held, sir.
0:42:15 > 0:42:18There is a feeling, almost a spiritual feeling,
0:42:18 > 0:42:20an ancient feeling about Galicia.
0:42:20 > 0:42:24The writer Graham Greene came here to rest and take stock of the world,
0:42:24 > 0:42:25to this very monastery, in fact.
0:42:25 > 0:42:27He stayed for a few weeks,
0:42:27 > 0:42:30probably had some wonderful meals here and converted to Catholicism.
0:42:30 > 0:42:31Buenos tardes, senor.
0:42:35 > 0:42:37CHURCH BELLS CHIME
0:42:38 > 0:42:39Actually, you can't just turn up
0:42:39 > 0:42:43at Oseira monastery and take over their kitchen - not THAT easily.
0:42:43 > 0:42:45So, my chum, who you will meet later, Moncho,
0:42:45 > 0:42:47a brilliant cook, by the way,
0:42:47 > 0:42:49arranged for me to cook for a few of his chums.
0:42:49 > 0:42:53That's a lovely drop of local wine. Anyway, Clive, into my kitchen.
0:42:53 > 0:42:55In fact, it's not my kitchen,
0:42:55 > 0:42:57it's a 15th century monastery kitchen
0:42:57 > 0:42:59which I've borrowed for the day,
0:42:59 > 0:43:02to cook what must be one of Galicia's signature dishes.
0:43:02 > 0:43:04It's a very simple dish.
0:43:04 > 0:43:06The kind of food that the monks have been eating here
0:43:06 > 0:43:08for hundreds of years, and famous visitors
0:43:08 > 0:43:11and others seeking refuge here might have eaten, too.
0:43:11 > 0:43:15It's hake cooked with potatoes, red peppers, green peppers,
0:43:15 > 0:43:17garlic, olive oil, and paprika.
0:43:17 > 0:43:20What I've got to get you to do is to spin round,
0:43:20 > 0:43:22if you wouldn't mind, to the other side of the stove there,
0:43:22 > 0:43:24where - and once you've got there,
0:43:24 > 0:43:27thank you very much indeed, I'll just have a quick slurp -
0:43:27 > 0:43:31where, over here, I have a pot of water simmering away with some onions in.
0:43:31 > 0:43:32Stay on it, please.
0:43:32 > 0:43:35What's going straight into that are these lovely pieces of fish.
0:43:37 > 0:43:39Poach those in the water flavoured with onions and
0:43:39 > 0:43:43a little bit of smashing sea salt.
0:43:43 > 0:43:46Stay with it because over, coming next,
0:43:46 > 0:43:48red and green peppers go in there, as well.
0:43:52 > 0:43:56And that whole lot simmers away, for probably 10 minutes,
0:43:56 > 0:43:57or something like that.
0:43:57 > 0:43:59Excellent.
0:43:59 > 0:44:01Whack the pot of oil onto there with some garlic,
0:44:01 > 0:44:03add some more garlic. Let that sizzle away.
0:44:03 > 0:44:07Sizzle, sizzle, sizzle. OK. That's enough sizzling, Clive, I think.
0:44:07 > 0:44:10Over to the main thing here, you can see that the fish is virtually cooked.
0:44:10 > 0:44:13The peppers are soft and tender. That one isn't quite.
0:44:13 > 0:44:14Ought to go in a bit further.
0:44:14 > 0:44:17And another part of the dish are these potatoes,
0:44:17 > 0:44:20sliced and boiled in salted water,
0:44:20 > 0:44:23with bits of onion which form the base of the whole thing.
0:44:25 > 0:44:27So we get those in.
0:44:27 > 0:44:29I don't know about you, Clive,
0:44:29 > 0:44:31but - back up to me for just a second -
0:44:31 > 0:44:33I'm feeling a bit rusty, you know.
0:44:33 > 0:44:35It's such a long time since I've worked with you.
0:44:35 > 0:44:37I don't feel like I've got my usual fluid sort of self.
0:44:37 > 0:44:41So, I think what I should do is have the slightest of slurps because,
0:44:41 > 0:44:45you know, when in a crisis, and when kitchens get hot and dusty
0:44:45 > 0:44:48and when you've travelled a long way and you're in a strange place,
0:44:48 > 0:44:51speaking in foreign languages with hosts that you've never met before -
0:44:51 > 0:44:52I do mean hosts,
0:44:52 > 0:44:55and they are quite holy hosts, it has to be said, you know -
0:44:55 > 0:44:57you need a few seconds to compose yourself.
0:44:57 > 0:44:59Excuse me, just a sec.
0:45:02 > 0:45:04Right, OK, Clive. On with the sauce.
0:45:04 > 0:45:07We must make it before the garlic gets too burnt.
0:45:07 > 0:45:08The garlic in the olive oil.
0:45:08 > 0:45:11And then the paprika stirs into that.
0:45:14 > 0:45:18Just gently, like that. Not too hot, otherwise it will burn.
0:45:18 > 0:45:21So, pull that off the heat. Completely.
0:45:28 > 0:45:29Mmm.
0:45:29 > 0:45:30Hmm.
0:45:30 > 0:45:32I'm in serious trouble here. Sorry.
0:45:32 > 0:45:34We have to admit that, sometimes in a cook's life,
0:45:34 > 0:45:36things go seriously wrong
0:45:36 > 0:45:38and I have absolutely ruined the sauce.
0:45:38 > 0:45:41AS PLAINSONG: # Senor Floyd has ruined the sauce! #
0:45:43 > 0:45:45Ayuda! Moncho!
0:45:45 > 0:45:48I have to call an expert. I'm in serious trouble.
0:45:48 > 0:45:55HE SPEAKS SPANISH
0:45:55 > 0:45:57Ah! Gracias! Comprendo!
0:45:57 > 0:45:59What he's saying is, where I went wrong was,
0:45:59 > 0:46:02I was trying to stir the whole thing up to make a liaison of the sauce.
0:46:02 > 0:46:06You know, like you might do with flour, or cream, or something.
0:46:06 > 0:46:09In fact, all you've got to do, he says, is let the garlic settle,
0:46:09 > 0:46:13let the paprika settle and then just spoon off the flavoured oil.
0:46:13 > 0:46:16Clive, I need a really good close-up as I move this over.
0:46:16 > 0:46:17Really good close-up.
0:46:17 > 0:46:21You see that pure, cloud-free oil, but just flavoured
0:46:21 > 0:46:23by the wonderful paprika and the garlic.
0:46:23 > 0:46:26Then you just pour that over the fish. OK.
0:46:29 > 0:46:33Remember the Trinity of vegetables, the peppers, the garlic,
0:46:33 > 0:46:35and the onions.
0:46:36 > 0:46:39Only the older and sick monks are given meat or fish to eat.
0:46:39 > 0:46:42The rest have to rely on produce from the garden.
0:46:42 > 0:46:45So, what do they think of my dish? Galicia on a plate?
0:46:46 > 0:46:49How do you find... How'd you like the food?
0:46:49 > 0:46:53Lovely. I find it is wonderful already. I congratulate you.
0:46:54 > 0:46:57What I find really curious is to eat, in Galicia,
0:46:57 > 0:47:01a Galician plate made for an English cook!
0:47:01 > 0:47:03This is really nice.
0:47:05 > 0:47:09If I could just ask you what is the spirit of Galicia?
0:47:09 > 0:47:14I think, if there is something different on Galicia about
0:47:14 > 0:47:20the rest of Spain is that Galicia is a part of that old culture,
0:47:20 > 0:47:22Celtian culture.
0:47:22 > 0:47:25It's like a bloc with England, French, German, you know,
0:47:25 > 0:47:27and France.
0:47:27 > 0:47:32But Galicia is a rest of Celtic civilisation.
0:47:32 > 0:47:34So, it's normal, you can find normally,
0:47:34 > 0:47:37you know, blond and blue-eyes people.
0:47:37 > 0:47:40Normally. Tall and strong people.
0:47:40 > 0:47:42Much more from the rest of Spain.
0:47:42 > 0:47:45And it is a very peculiar difference from the rest of Spain.
0:47:53 > 0:47:58Every year, for as long as anyone can remember,
0:47:58 > 0:48:01and probably before that, the locals ride out into the hills
0:48:01 > 0:48:03to round up the wild horses that graze freely.
0:48:04 > 0:48:07Now, the object of the exercise is to brand the young foals.
0:48:07 > 0:48:10In Spain, the practical side of the exercise is naturally
0:48:10 > 0:48:14turned into a fiesta, a holiday for the whole village.
0:48:14 > 0:48:17It's also an opportunity for the young bloods of the area,
0:48:17 > 0:48:18the agarradores,
0:48:18 > 0:48:21to get noticed by their chums as they attempt to dominate
0:48:21 > 0:48:22these frantic creatures.
0:48:22 > 0:48:26Anyway, this is a food programme, not an anthropo...anthropo...
0:48:26 > 0:48:29not a human studies class, and this is pulpo a la feria.
0:48:29 > 0:48:31Boiled octopus snipped into bite-size bits,
0:48:31 > 0:48:33sprinkled with olive oil and cayenne pepper,
0:48:33 > 0:48:36and the Galicians are very fond of it.
0:48:41 > 0:48:44The afternoon air is full of delightful smells.
0:48:44 > 0:48:46Carcasses of goats split open gently cook
0:48:46 > 0:48:49on smouldering fires made from the vine leaves.
0:48:49 > 0:48:51This method gives a unique flavour
0:48:51 > 0:48:54that no man-made oven could ever give.
0:48:54 > 0:48:57It's the sort of cooking that El Cid or Charlton Heston
0:48:57 > 0:49:00would have had before doing battle with the Moors.
0:49:00 > 0:49:03And suckling pig, something they would never have dreamt of eating,
0:49:03 > 0:49:05cooked to perfection.
0:49:05 > 0:49:07The sweet aromas of all this food heighten the senses,
0:49:07 > 0:49:11and this afternoon will see the making of local heroes,
0:49:11 > 0:49:14the bravery of incompetent fools, broken bones and dented egos,
0:49:14 > 0:49:19before the horses are released back to their, no doubt, beloved hills.
0:49:26 > 0:49:30I can never separate the look of the countryside from the food I eat.
0:49:30 > 0:49:32After all, what goes into the pot is only
0:49:32 > 0:49:34a result of history and climate.
0:49:34 > 0:49:37But, in Galicia, people seem to have hedged their bets over the centuries.
0:49:37 > 0:49:41Even their precious granaries that keep their maize and potatoes
0:49:41 > 0:49:45have a curious mixture of pagan and Christian symbolism.
0:49:45 > 0:49:48At one end of the granary is the rock that represents
0:49:48 > 0:49:50the Celtic belief in the earth and its bounty.
0:49:50 > 0:49:53And, at the other, the cross. Here, both are equally valid.
0:49:58 > 0:50:02There is a thread of Celtic gastronomy which stretches
0:50:02 > 0:50:07from Galway to Galicia via Wales, via Ireland and Scotland.
0:50:07 > 0:50:09And Brittany too.
0:50:09 > 0:50:12All of these places have a stew, whether it's an Irish stew,
0:50:12 > 0:50:17a Welsh cawl, a Lancashire hotpot from the Welsh taken up there,
0:50:17 > 0:50:21or the dishes of beans and mutton and ham.
0:50:21 > 0:50:23There is one here too. It's called a Cocido, OK?
0:50:23 > 0:50:27That is the end of the historical gastronomic lesson.
0:50:27 > 0:50:28Clive, come in close,
0:50:28 > 0:50:31quick spin round the ingredients, if you please.
0:50:31 > 0:50:34First of all, potatoes. Follow my hand.
0:50:34 > 0:50:38Chickpeas soaked overnight for 24 hours at least.
0:50:38 > 0:50:40Cabbage, remember the Irish bacon and cabbage.
0:50:40 > 0:50:43A real chicken, proper free-range chicken.
0:50:43 > 0:50:49Shin of beef, sausages, cabbage and finally a pine cone.
0:50:49 > 0:50:51Because in the days when this kind of dish
0:50:51 > 0:50:53was made to take to the fields, they didn't have
0:50:53 > 0:50:57a Calor gas burner like I've got, they'd build a fire of pine cones.
0:50:57 > 0:51:00Anyway, there is one other thing essential to Celtic cookery,
0:51:00 > 0:51:03which is the pig. And stay there, because I'll bring it up to you.
0:51:03 > 0:51:08You need a really good leg of cured pig soaked overnight for 24 hours.
0:51:08 > 0:51:09Right, Clive, follow me, dear boy.
0:51:10 > 0:51:13Into our pot, here, close up, that's some chickpeas we've already
0:51:13 > 0:51:17had cooking for about 40, 50 minutes, something like that. OK?
0:51:17 > 0:51:21We then put our leg of pig in. Goes in like that.
0:51:21 > 0:51:23We have a slight problem because my assistants haven't
0:51:23 > 0:51:24provided quite enough water.
0:51:28 > 0:51:30There, that's better.
0:51:30 > 0:51:33It's worth pointing out, this isn't a dish for a loving couple,
0:51:33 > 0:51:36this is a dish for a field full of workers, OK? Right.
0:51:36 > 0:51:38The ham's in, the chickpeas are in.
0:51:38 > 0:51:41The next thing, which takes a long time to cook, is the shin of beef.
0:51:41 > 0:51:43Clive, follow that in, if you will.
0:51:43 > 0:51:46Shin of beef and the bone full of marrow to give unctuous
0:51:46 > 0:51:47flavour to the whole thing.
0:51:47 > 0:51:50Right, now, it's not easy to cook a four-hour dish in three and a half
0:51:50 > 0:51:52minutes on television.
0:51:52 > 0:51:55Please pretend an hour has gone by, the ham has cooked
0:51:55 > 0:51:58a little bit, the beef is cooked a bit and we now put the
0:51:58 > 0:52:01next-most-tender ingredient in which is this lovely free-range chicken.
0:52:01 > 0:52:05Claws and all, because that produces gelatine which enriches the stock.
0:52:05 > 0:52:08Chicken goes in. Thank you very much. Now, back up to me, Clive.
0:52:08 > 0:52:11Another hour has gone by. Clever, isn't it, this television business?
0:52:11 > 0:52:13And then you pop the old tatties in.
0:52:13 > 0:52:16So beloved of the Irish and the Celts, the world over.
0:52:16 > 0:52:19Tatties go in. Oh, I hope I didn't splash you, dear.
0:52:20 > 0:52:22I did.
0:52:22 > 0:52:25So sorry, dear. I hope I haven't smeared you.
0:52:25 > 0:52:26That better? Good.
0:52:26 > 0:52:29Imagine another 40 minutes to allow the potatoes to cook
0:52:29 > 0:52:31has gone by and you add the cabbage.
0:52:32 > 0:52:34So beloved of the Celts the world over.
0:52:34 > 0:52:38I repeat again, and then, because we have here in Galicia
0:52:38 > 0:52:41these wonderful smoked spicy sausages, and as the man said,
0:52:41 > 0:52:44what's the difference between these and an English sausage?
0:52:44 > 0:52:46The thing is meat. These have got them and the other ones haven't.
0:52:46 > 0:52:49But they're trying to ban them in England, aren't they?
0:52:49 > 0:52:52That goes in as well. OK? Now it simmers away for four hours.
0:52:52 > 0:52:54I'm going to have a little snooze, possibly under the vines,
0:52:54 > 0:52:57possibly read a book, maybe improve my adjectives.
0:52:57 > 0:52:59Instead of saying, "Brilliant," all the time,
0:52:59 > 0:53:01I might say, "God, it's a smashing dish."
0:53:01 > 0:53:03Back on the pot.
0:53:07 > 0:53:10It's very fitting that the vines here are held up high from
0:53:10 > 0:53:15the damp ground by granite posts, a sort of Stonehenge of viticulture.
0:53:15 > 0:53:17Because without the height, the grapes would rot,
0:53:17 > 0:53:20instead of turning into a fruity and fresh-tasting white wine
0:53:20 > 0:53:23that could well be the envy of all of Spain.
0:53:23 > 0:53:26The monks from Germany in the 12th century first introduced the
0:53:26 > 0:53:29Albarino grape and I, for one, found its delicate flowery,
0:53:29 > 0:53:32rainwater aftertaste quite stunning.
0:53:32 > 0:53:35Especially with the local sheep's cheese and a good book.
0:53:38 > 0:53:41So, after hours of gentle simmering, this robust dish is ready.
0:53:41 > 0:53:44It's as far from nouvelle cuisine as you can get.
0:53:44 > 0:53:47Even roast beef and Yorkshire pudding looks delicate -
0:53:47 > 0:53:50even fade next to this substantial Galician stew.
0:53:50 > 0:53:53Best eaten in the open air with lots of chums watching a big,
0:53:53 > 0:53:58fat sun sink as only suns can, below the Albarino vineyards.
0:53:58 > 0:54:00PIANO PLAYS
0:54:03 > 0:54:07Dear Hector, you'd really like the food here.
0:54:07 > 0:54:10The seafood or the mariscos, as we in the know say, are superb.
0:54:10 > 0:54:13And as every restaurant seems to have a piano,
0:54:13 > 0:54:15you'd like it very much.
0:54:15 > 0:54:17Each window was like one of those lovely Victorian
0:54:17 > 0:54:19oil paintings and as you know,
0:54:19 > 0:54:22I'd love to be a painter capturing the gold-y pink of these
0:54:22 > 0:54:27larger Atlantic prawns or the fresh silvery sheen of the sardines.
0:54:27 > 0:54:29PIANO PLAYS
0:54:29 > 0:54:32Oh, yes, you'd love it here.
0:54:32 > 0:54:34These, don't be alarmed, are percebes.
0:54:34 > 0:54:37They're really weird and they cling to rocks and remind me of tiny,
0:54:37 > 0:54:41scaly elephant's feet. Simply boiled, they're quite delicious.
0:54:41 > 0:54:44In fact there's not much you wouldn't like.
0:54:44 > 0:54:47Freshly grilled sardines and almejas - sweet little clams
0:54:47 > 0:54:49that live on sandy beaches.
0:54:54 > 0:54:56It's quite good, this music, isn't it?
0:54:56 > 0:54:59This is Paco, my latest chum, and he's tasted it all.
0:55:01 > 0:55:04His favourite is clams in a garlic and fresh tomato and onion sauce,
0:55:04 > 0:55:07simply thickened with flour and local white wine,
0:55:07 > 0:55:10and it's one of the classics around here.
0:55:12 > 0:55:13And, yes, the symbol of Galicia,
0:55:13 > 0:55:16fresh scallops seasoned with sea salt and flour,
0:55:16 > 0:55:19then simply fried for three minutes in olive oil.
0:55:19 > 0:55:22Fresh pimientos from the village of Padron.
0:55:22 > 0:55:24It's surprising how superb they taste when they haven't been
0:55:24 > 0:55:28wrapped in clingfilm and left under the supermarket lights for a week.
0:55:29 > 0:55:33You see, the essence of Galician food is simply fresh produce.
0:55:41 > 0:55:44As ever on the Best Bites, we're looking back at some
0:55:44 > 0:55:47of the most memorable recipes from the Saturday Kitchen archives.
0:55:47 > 0:55:49Still to come on today's show,
0:55:49 > 0:55:51Cass Titcombe and Bill Granger go head-to-head
0:55:51 > 0:55:52at the Omelette Challenge hobs,
0:55:52 > 0:55:56and it's Cass' first time, but can he make it on the board?
0:55:56 > 0:55:59Adam Beyer is here with a recipe tailor-made for the barbecue.
0:55:59 > 0:56:02He char-grills butterflied double lamb rump and serves with
0:56:02 > 0:56:05toasted couscous and a tomato and balsamic vinegar salad.
0:56:05 > 0:56:09And Alan Davies faces his food heaven or food hell.
0:56:09 > 0:56:12Did he get food heaven - spicy haddock with wok-fried broccoli?
0:56:12 > 0:56:16Or his food hell - dark chocolate tart with chocolate Turkish delight?
0:56:16 > 0:56:18Find out what he got at the end of the show.
0:56:18 > 0:56:22Next up, it's Tristan Welch, who's making a right faff.
0:56:22 > 0:56:25Right, on the menu, I know you want to get straight off with this...
0:56:25 > 0:56:27- Yes, please. - The name of the dish.- Erm...
0:56:27 > 0:56:31We call it lobster a la faff, but the French call it omar a la faff.
0:56:31 > 0:56:32LAUGHTER
0:56:32 > 0:56:35Right. Your kind of traditional dish, this one, in your restaurant?
0:56:35 > 0:56:37This is an exceptional dish we serve in the restaurant.
0:56:37 > 0:56:39It's not on the menu because it's special,
0:56:39 > 0:56:42- so we serve it as a special.- OK. - In here, we've got a lobster.
0:56:42 > 0:56:44- Whole cooked lobster. - Whole cooked lobster.
0:56:44 > 0:56:46And we're just popping it into some white wine
0:56:46 > 0:56:48and we're going to pot roast that in the oven.
0:56:48 > 0:56:50I've got some scallops here, which I'm opening up,
0:56:50 > 0:56:53cos this is going to be made into a tortellini,
0:56:53 > 0:56:56which we're going to use, these little wonton wrappers.
0:56:56 > 0:56:58- Just going to add to the faff of the dish, I think.- Exactly.
0:56:58 > 0:57:00THEY LAUGH That's my world.
0:57:00 > 0:57:03Just gives me something to do, I know that for a fact.
0:57:03 > 0:57:05Right, what's next? You put the lobster in the oven -
0:57:05 > 0:57:07why in the oven for two minutes?
0:57:07 > 0:57:10Because it actually permeates or infuses with that white wine
0:57:10 > 0:57:13beautifully and it's the basis of this most fantastic sauce,
0:57:13 > 0:57:15erm, called a press sauce.
0:57:15 > 0:57:17We're going to take the lobster bones, crush it,
0:57:17 > 0:57:19get all those lovely flavours into the sauce.
0:57:19 > 0:57:20Anyway, I'm going to use this, as well.
0:57:20 > 0:57:23It's a wild sea herb called orach.
0:57:23 > 0:57:26Very much like spinach, tastes a little bit like...
0:57:26 > 0:57:28Now, let's have a look at this sort of stuff.
0:57:28 > 0:57:31Cos it's, literally it's like samphire, it grows like samphire?
0:57:31 > 0:57:33It grows like samphire, around samphire,
0:57:33 > 0:57:35a little bit further in the bushes.
0:57:35 > 0:57:37- Yeah.- Beautiful sea flavour.
0:57:37 > 0:57:41- What's the name of it again? - Orach.- Orach.- Orach.
0:57:41 > 0:57:44- There you go.- We're going to fry some of that off in butter.
0:57:44 > 0:57:46There we go. You guys should have a taste of that.
0:57:46 > 0:57:48It's a very underused herb.
0:57:48 > 0:57:50- Thank you.- There we are. Or vegetable, in fact.
0:57:50 > 0:57:53Which shows why my producer never gets out very much,
0:57:53 > 0:57:56he said it's the name of the computer from Blake's 7.
0:57:56 > 0:57:58That's right.
0:57:58 > 0:58:01Doesn't taste very similar to it, though. Completely different.
0:58:01 > 0:58:04Doesn't get out much. Right, so we've got our scallops here.
0:58:04 > 0:58:06To make our scallop mousse,
0:58:06 > 0:58:09I'm going to use a little bit of egg white...in there.
0:58:09 > 0:58:12So, a tiny bit of egg white. I've got three scallops in there.
0:58:12 > 0:58:14It's going to be half an egg white.
0:58:14 > 0:58:17Use the yolks in there. Little bit of cream.
0:58:17 > 0:58:20- Sorry, just grab some tongs. - Cream. Salt and pepper.
0:58:22 > 0:58:26Little bit of black pepper and some salt. And that just gets blended...
0:58:27 > 0:58:30- for a little bit...- I was turning a lobster over here,
0:58:30 > 0:58:34so all the flavours go into the white wine on both sides. Right?
0:58:34 > 0:58:36I'll pop it back in for another 30 seconds.
0:58:36 > 0:58:40Normally you'd give it four, five minutes, but we may just...
0:58:40 > 0:58:43- we may speed things up...- You don't use the roe for this, nothing.
0:58:43 > 0:58:46- You just don't use it. - Not for this one in particular, no.
0:58:46 > 0:58:50Actually, I tell you what, I'm not a great fan of the roe.
0:58:50 > 0:58:52If truth be known.
0:58:52 > 0:58:54It's got a bit of a funky flavour.
0:58:54 > 0:58:56You can use it in sauces and stuff like that.
0:58:56 > 0:58:59What we do at the restaurant, we roast them off, and we make
0:58:59 > 0:59:03a stock with it, and we use that for another one of our signature dishes.
0:59:03 > 0:59:04OK.
0:59:04 > 0:59:06- Right, that's cooking away nicely. I'll take the lobby out.- Yeah.
0:59:08 > 0:59:09There we are.
0:59:09 > 0:59:12I'm using these little wonton wrappers, of course traditionally
0:59:12 > 0:59:15done with pasta. So that, you just cook and leave that to cool, yeah?
0:59:15 > 0:59:17Yeah, cook, leave it to cool.
0:59:17 > 0:59:19And we'll put a little bit of cream in there, as well.
0:59:19 > 0:59:21We'll let that reduce down. What we're going to do,
0:59:21 > 0:59:23we're going to chop it up and then put it back in.
0:59:23 > 0:59:25- That's going to be... - Want me to chop that up?
0:59:25 > 0:59:27In the restaurant... That would be lovely.
0:59:27 > 0:59:30In the restaurant, we actually make an oyster cream
0:59:30 > 0:59:32and blend it with the oyster cream.
0:59:32 > 0:59:34- That's even more faff. - That's even more faff. Exactly!
0:59:34 > 0:59:37- I get enough grief already, so I thought, well, what the hell?- Right.
0:59:37 > 0:59:41OK, so prepping the lobster. I need some of the lobster meat.
0:59:41 > 0:59:43- Yes, absolutely.- On there.
0:59:43 > 0:59:46- Getting the lobster sauce on, as well.- Right.- We make...
0:59:46 > 0:59:49- We make this all to order, as well...- It does actually...
0:59:49 > 0:59:52It's a great, I've never tried this before, I have to say,
0:59:52 > 0:59:54- this stuff. It's delicious. - What, that orach?
0:59:54 > 0:59:56Change your life, mate. Change your life.
0:59:56 > 0:59:58Do you know where it's from in the UK, or not?
0:59:58 > 1:00:00We get it from the Kent coastline,
1:00:00 > 1:00:03- but I also know it's on the Norfolk coastline, as well.- Right.
1:00:03 > 1:00:06It actually tasted amazing just raw when we just tried it.
1:00:06 > 1:00:09- Great in salads.- Amazing. - Seafood salads.
1:00:09 > 1:00:12That bit of samphire, some of the purslane.
1:00:12 > 1:00:14- I tell you what... - It's very poisonous raw.
1:00:14 > 1:00:16- Very poisonous.- Only joking.
1:00:16 > 1:00:17LAUGHTER
1:00:17 > 1:00:20What have I done to the...? The music world?
1:00:20 > 1:00:22What have I done to...? Try this one, as well.
1:00:22 > 1:00:25This is sea purslane. We're going to finish that off with sea purslane.
1:00:25 > 1:00:28- It's just...- Sea purslane?
1:00:28 > 1:00:31- I need... This is my lobster meat. - There's your lobster meat there.
1:00:31 > 1:00:33To make our little wontons, I'll show you that.
1:00:33 > 1:00:36We've got a bit of egg yolk there.
1:00:36 > 1:00:42- Mm.- Just on two sides. Grab our little bit of scallop...mousse.
1:00:43 > 1:00:45Touch of lobster.
1:00:45 > 1:00:47Place on there. Fold that over.
1:00:49 > 1:00:51Press down the edge.
1:00:51 > 1:00:54And then round your finger, you just fold that over.
1:00:56 > 1:00:58- Little bit of egg.- There we are. - That'll do.
1:00:58 > 1:01:01And they're your little...tortellini.
1:01:03 > 1:01:05- Easy as that.- Easy as that. There we are, lovely. Lovely.
1:01:05 > 1:01:08- I wish the rest of it was easy as that!- Yeah.
1:01:08 > 1:01:10Right, explain to us what we're doing now.
1:01:10 > 1:01:13I've just put in a bit of fish stock and tomato puree.
1:01:13 > 1:01:16What we do in the restaurant, we use a lobster stock.
1:01:16 > 1:01:19And we're going to bring that to a simmer gently. Normally...
1:01:19 > 1:01:21I'll move that over to there...
1:01:21 > 1:01:23- Take that off. - Normally you leave it about ten,
1:01:23 > 1:01:2615 minutes with clingfilm in the pan, we let it infuse beautifully.
1:01:26 > 1:01:28- Yeah.- But...
1:01:28 > 1:01:30So how many of these do you want? These things here?
1:01:30 > 1:01:34- Erm, one or two's fine.- OK. - One or two's absolutely fine.
1:01:34 > 1:01:37Now, you've got a busy summer, cos you're,
1:01:37 > 1:01:40not only that, your restaurant and bits and pieces, but is it
1:01:40 > 1:01:43- next month you're doing this barbecue thing?- Yeah!
1:01:43 > 1:01:45- Tell us about that, then. - Yeah, well...
1:01:45 > 1:01:47I was asked to enter this barbecue,
1:01:47 > 1:01:49the National Barbecue Competition, and, erm...
1:01:51 > 1:01:55And last week was the semifinals at Taste of London.
1:01:55 > 1:01:58We were one of the highest scoring semifinalists, so we're
1:01:58 > 1:02:02through to the finals, which I think is just a lovely method of cookery.
1:02:02 > 1:02:05We do a slow roast. We are actually using buffalo.
1:02:05 > 1:02:08We're doing slow-roast buffalo. I don't want to give too much of my game plan away,
1:02:08 > 1:02:13because my other competitors may be watching. But slow roasted...
1:02:13 > 1:02:15The flavour you get off those coals,
1:02:15 > 1:02:17with a little bit of chips on the wood...
1:02:17 > 1:02:19It's not the competitors you have to worry about, mate, it's me.
1:02:19 > 1:02:22- Because I'm the chairman of the judges.- Oh, my goodness.
1:02:22 > 1:02:23LAUGHTER
1:02:23 > 1:02:26- I'm only joking. - Why didn't people tell me this?
1:02:26 > 1:02:30I just wanted sausage, sausage and mash. But, anyway, yeah...
1:02:30 > 1:02:33- So you ARE the judge or not?- I'm one of the judges, yeah.- Oh, my God.
1:02:33 > 1:02:34LAUGHTER
1:02:34 > 1:02:37If I'd known, I would have brought an envelope!
1:02:37 > 1:02:39- There you go.- Ooh!
1:02:39 > 1:02:42- Right.- Well, that's the way he operates now.- There you go.
1:02:43 > 1:02:46Right, I better crush these lobster shells.
1:02:46 > 1:02:49- It's a lovely shirt you're wearing today, James.- Thank you very much.
1:02:49 > 1:02:51LAUGHTER What's going on with this press?
1:02:51 > 1:02:54Because this is the old school way of cooking.
1:02:54 > 1:02:56The French are so familiar with this sort of way.
1:02:56 > 1:02:59This is normally done with duck, of course, to get the blood out of it.
1:02:59 > 1:03:04- Absolutely.- And then they would thicken that in the restaurant as a sauce.
1:03:04 > 1:03:06Can you give us a hand, and I can squeeze it out?
1:03:06 > 1:03:11This is one of the most beautiful ways of extracting flavour
1:03:11 > 1:03:12out of things.
1:03:12 > 1:03:15I mean, you can use a blender and things like that,
1:03:15 > 1:03:17but you get a slight chalkiness when you put the bones in.
1:03:17 > 1:03:20Basically, we put all the lobster bones in there and you just
1:03:20 > 1:03:23- have to wait for the crack now. - Like torture.
1:03:23 > 1:03:26- I did warn you, didn't I? - There we are.
1:03:26 > 1:03:28We now know where the faff bit comes from.
1:03:28 > 1:03:29LAUGHTER
1:03:29 > 1:03:32It sounds like some of Richard's loaves, that cracking noise.
1:03:32 > 1:03:35- So these are just the shells you've got in here?- Yeah, just the shells.
1:03:35 > 1:03:37And it's all the flavour.
1:03:37 > 1:03:39- I can see people doing this at home, no problem.- Yeah.
1:03:39 > 1:03:41LAUGHTER
1:03:41 > 1:03:44So this is where the start... Hold on, hold on. Ready, steady.
1:03:44 > 1:03:48One last push. Rahhh! Just for the flavour.
1:03:48 > 1:03:51This would be good for drying out your shorts when you come out the pool, wouldn't it?
1:03:51 > 1:03:53And look at all that flavour that comes out of it.
1:03:53 > 1:03:55- All that beautiful...- That's it?!
1:03:55 > 1:03:57LAUGHTER
1:03:57 > 1:04:01- But that is worth it. Don't take it out...- That's it?- That's it.
1:04:01 > 1:04:03Well, you may say "that's it", but when you taste it,
1:04:03 > 1:04:07- you're going to say "that...is..it"! - OK.
1:04:07 > 1:04:09Right, I've got my little tortellini here.
1:04:09 > 1:04:12You want to cook this in a little bit of stock. There you go.
1:04:12 > 1:04:16I tell you what, I'm going to pour all that lovely juice in there as well, into the stock.
1:04:16 > 1:04:20- All the flavour there. That's not in the recipe.- OK, that goes in there.
1:04:20 > 1:04:22These want to cook for?
1:04:22 > 1:04:25- About the same length of time it takes me to...- About a minute?- Yeah.
1:04:25 > 1:04:30- About a minute.- Right, I'm going to monte this up with butter now. Nice butter in there.
1:04:30 > 1:04:32We may pop it into a pan to keep the speed up.
1:04:32 > 1:04:35But basically, it's lobster juice, butter, boom, done.
1:04:35 > 1:04:38- Do you want to put it in this one? - Yeah.- Because it will speed it up.
1:04:38 > 1:04:42There we are. Look at that.
1:04:42 > 1:04:45- Everyone, look!- Wow.
1:04:45 > 1:04:49We are just popping our lobsters in there like so, to help warm up.
1:04:50 > 1:04:55- And we might have actually made it. - Right, well, we're there.
1:04:55 > 1:04:57I didn't think we'd make it, but we're there.
1:04:57 > 1:04:59- I- didn't think we'd make it, but we're here. We are here.
1:04:59 > 1:05:01I'm just going to pop those into that pan there,
1:05:01 > 1:05:04get that moving a little bit. And this sauce is now reducing down.
1:05:04 > 1:05:05It's gone a beautiful colour.
1:05:05 > 1:05:08And that's just a pure, clean flavour of lobster.
1:05:08 > 1:05:11This is why I love this dish so much. And the sauce...
1:05:11 > 1:05:15I mean, you should... It's got a fantastic... I mean...
1:05:15 > 1:05:19- Stop yapping and get it on a plate. - It might not be... It might not be...
1:05:19 > 1:05:22It might not be much juice, but it makes that difference.
1:05:22 > 1:05:26I'm going to put some of the creamed orach on, like so. Just another...
1:05:26 > 1:05:29It is a famous way of preparing a lot of things in France.
1:05:29 > 1:05:33A lot of very, very traditional style restaurants.
1:05:33 > 1:05:36The Jugged Hare, that kind of stuff, they press it, they get the blood.
1:05:36 > 1:05:40And then they thicken it at the table. A very classic way of doing it.
1:05:40 > 1:05:45You serve the leg afterwards in a salad, which is beautiful as well.
1:05:45 > 1:05:48We used to serve that at the restaurant, actually, as well.
1:05:48 > 1:05:51- Maybe we will put it back on. - There you go.- There we are.
1:05:51 > 1:05:53- Lovely tortellinis.- Tortellini.
1:05:55 > 1:05:58- Are you REALLY a judge for this barbecue thing?- Yes.- Oh.
1:05:58 > 1:06:00LAUGHTER
1:06:00 > 1:06:03- He's worried now.- Why didn't you tell me this in rehearsal?
1:06:03 > 1:06:06- You wait until we go live. - Absolutely.
1:06:06 > 1:06:10- Those tortellinis look beautiful, James.- Yes.
1:06:10 > 1:06:12Right, and then some of this press sauce.
1:06:12 > 1:06:14You can blend it up and make it all nice and frothy,
1:06:14 > 1:06:16if you want to add that little bit of extra faff.
1:06:17 > 1:06:19But if I do, I think James...
1:06:19 > 1:06:22- And then these little things that you're going to put on as well. - Sea purslane.
1:06:22 > 1:06:24Well, I think it's just a lovely flavour of the sea,
1:06:24 > 1:06:29- just to finish it off there. What did you think of the sea purslane? - Gorgeous.
1:06:29 > 1:06:32- Lovely salty...- It's for free, it's just taken from the coastline.
1:06:32 > 1:06:36- So remind us what that is again. - So this is lobster a la faff,
1:06:36 > 1:06:39or lobster with a press sauce, poached in white wine.
1:06:39 > 1:06:41Good luck if you're going to do that tomorrow.
1:06:41 > 1:06:43LAUGHTER
1:06:47 > 1:06:51Looks good. I know that it tastes worthy of the effort. There we go.
1:06:51 > 1:06:54- Have a seat over here.- Thank you very much indeed.- Dive into that.
1:06:54 > 1:06:58- The colour of that...- Very exciting. - ..just fabulous. There you go.- Wow. Let's have a go.
1:06:58 > 1:07:02- Leave some for us.- I can't promise to leave anything for anyone else.
1:07:02 > 1:07:03So that's the scallop mousse,
1:07:03 > 1:07:07- and you've got the lobster in there as well.- What wine do you use, Tristan?
1:07:07 > 1:07:10- Do you use dry white wine? - A dry white wine, yeah.
1:07:10 > 1:07:14- Because there's so much natural sugar and sweetness in the lobster. - Good?
1:07:14 > 1:07:17- You'll be lucky if anybody else gets this.- Yeah, exactly, yeah.
1:07:21 > 1:07:24Not an easy recipe, but one sure to impress,
1:07:24 > 1:07:27but maybe avoid trying to press the lobster shells, I reckon.
1:07:27 > 1:07:29Now time for the Omelette Challenge, and this week,
1:07:29 > 1:07:32it's the turn of Bill Granger and Cass Titcombe, so let's see how they got on.
1:07:33 > 1:07:37Let's get into business. All the chefs that come to the show battle it out against the clock
1:07:37 > 1:07:39to test how fast they can make a three-egg omelette.
1:07:39 > 1:07:43- Now, if you notice over here, we've got a new omelette board. Look at this.- Oh!
1:07:43 > 1:07:44Don't all go TOO much.
1:07:44 > 1:07:47These are the greatest minds in Kennington Road thought of this.
1:07:47 > 1:07:49They had six weeks.
1:07:49 > 1:07:53James and Chris had six weeks to make up a new Omelette Challenge
1:07:53 > 1:07:56leaderboard. And all they did was put another plank in the middle.
1:07:56 > 1:07:59Brilliant, isn't it? Right, so, Bill, you're somewhere on here.
1:07:59 > 1:08:03I've lost you because it's all jiggled around. 44 seconds.
1:08:03 > 1:08:06It's about as long as it takes to fly to Australia, really.
1:08:06 > 1:08:09- Do you think you can go any quicker? - I don't know, I'm going to try.
1:08:09 > 1:08:12I hope so because the tennis is on later. But anyway.
1:08:12 > 1:08:16- Cass, what about you, who do you want to beat?- Bill. - You want to beat Bill?
1:08:16 > 1:08:19Right, OK. Usual rules apply, let's put the clocks on the screens, please.
1:08:19 > 1:08:21Three egg omelette cooked as fast as you can. Are you ready?
1:08:21 > 1:08:22Three, two, one, go.
1:08:26 > 1:08:30Oh, he is going for a different method. Eggs straight in the pan.
1:08:30 > 1:08:32It has got to be the omelette, though.
1:08:32 > 1:08:35It must be an omelette, Bill. There you go.
1:08:35 > 1:08:37This is where Cass can catch up.
1:08:41 > 1:08:44- Very delicate there, Bill.- Mmmm!
1:08:47 > 1:08:51Make sure it's an omelette. Make sure it's an omelette. On the plate.
1:08:51 > 1:08:55Oh, the English have beaten the Aussies again.
1:08:55 > 1:08:57GONG
1:08:57 > 1:08:59- There you go.- Just, just!
1:08:59 > 1:09:02Just. It's like the score the other week. There we go.
1:09:02 > 1:09:05- You taste these every week, do you?- Yeah.- It's not good.
1:09:05 > 1:09:07That's why I have Sunday off.
1:09:07 > 1:09:08THEY LAUGH
1:09:11 > 1:09:15Don't do that. I thought I covered all that up.
1:09:15 > 1:09:17Oh!
1:09:19 > 1:09:21Bill, I...
1:09:25 > 1:09:28- You did it a lot quicker.- Oh.- Yeah.
1:09:28 > 1:09:3132.56 seconds.
1:09:31 > 1:09:34But...coming back... There you go.
1:09:34 > 1:09:36LAUGHTER
1:09:36 > 1:09:38Cass.
1:09:39 > 1:09:42I can't believe you got this on your first attempt.
1:09:42 > 1:09:46You did it in 31.56 seconds.
1:09:46 > 1:09:50So, there you go, Mark Hix and Atul Kochhar, you're right in the middle there.
1:09:50 > 1:09:53Pretty good company, there you go. Pretty good, pretty good.
1:09:53 > 1:09:57- Well done.- And one like Bill's, you can eat that.
1:09:57 > 1:09:59THEY GROAN
1:10:00 > 1:10:03Great first attempt there. Well done, Cass.
1:10:03 > 1:10:06Now, up next, Adam Byatt with a dish that is sure to wow people at your next barbecue.
1:10:06 > 1:10:09- Welcome back, Adam. - Thank you, James.
1:10:09 > 1:10:10Right, so what are we going to do, then?
1:10:10 > 1:10:13You have got some lamb, what are you going to do with it?
1:10:13 > 1:10:15Summer, new season lamb, tomatoes,
1:10:15 > 1:10:18toasted couscous, salsa verde. Really simple.
1:10:18 > 1:10:21Salsa verde is a mixture, but you can explain the herbs that we've got in here.
1:10:21 > 1:10:24Oregano, mint, parsley, capers, chilli and garlic.
1:10:24 > 1:10:26- That's what it is.- That's all things that lamb absolutely loves.
1:10:26 > 1:10:29Just put it together with lots of olive oil and that is going
1:10:29 > 1:10:31to produce us a really lovely marinade for our lamb.
1:10:31 > 1:10:34I have got a lamb rump here, so, this is the back part of the
1:10:34 > 1:10:37lamb, James, I have got the saddle here and the best end up here.
1:10:37 > 1:10:39I am just going to whip that off the bone quickly, so, straight
1:10:39 > 1:10:43- down the back.- What is the difference between the spring lamb, hogget...
1:10:43 > 1:10:45- It's just the tenderness.- Hogget?
1:10:45 > 1:10:48It's all to do with its incisors, I believe, its teeth,
1:10:48 > 1:10:51when it gets to a year old, it turns into hogget,
1:10:51 > 1:10:53and then after hogget, you have got mutton.
1:10:53 > 1:10:56- I believe, there you go. - You can take this off...
1:10:56 > 1:10:58We are pig farmers, not lamb farmers...
1:10:58 > 1:11:01You can butterfly this in one, James, I prefer to take both sides off.
1:11:01 > 1:11:05But, the rump of lamb is a fantastic cut of meat to use as a joint.
1:11:05 > 1:11:06Yeah, I love it. Love it.
1:11:06 > 1:11:09It is really good value for money, pound for pound, such good value,
1:11:09 > 1:11:11it's really, if you carve it the right way,
1:11:11 > 1:11:14so tender, and it works brilliantly in a barbecue.
1:11:14 > 1:11:16But, we are going to butterfly it, so open it out,
1:11:16 > 1:11:19make it nice and simple to use. And it'll cook really quickly.
1:11:19 > 1:11:22It'll cook in about 12 minutes on the barbecue like that.
1:11:22 > 1:11:24It is interesting you said about value for money because we
1:11:24 > 1:11:27should be eating a lot more of it because I was with a sort of
1:11:27 > 1:11:31lamb farmer the other day, and he said that he has been hit quite hard because
1:11:31 > 1:11:34the price of lamb has dramatically gone down so, the more we buy...
1:11:34 > 1:11:37- Why is that?- ..it'll help him and... - Is it out of popularity or...
1:11:37 > 1:11:41I think it's importing, so, we still import loads from New Zealand and stuff that that...
1:11:41 > 1:11:44- It's a shocker, isn't it? - It is when it's in season like this.
1:11:44 > 1:11:46- It's fantastic.- You know, would the butcher do that butterfly thing?
1:11:46 > 1:11:49Yeah, absolutely, I mean, I just do it because I am... I like to.
1:11:49 > 1:11:52You can take it off the bone and get it taken off the bone like that,
1:11:52 > 1:11:55open it out, really thin, it'll cook really quickly like that.
1:11:55 > 1:11:57Can you braise that cut as well?
1:11:57 > 1:12:01I wouldn't, I wouldn't braise it, no, I always roast it, really.
1:12:01 > 1:12:05It's a great cut of meat. We use it a lot. I think it's really good.
1:12:05 > 1:12:09So, you have got chilli in the salsa verde as well, so we've got...
1:12:09 > 1:12:11Yeah! A little bit of chilli in there as well.
1:12:11 > 1:12:15Not too much oil you want in here, not too much.
1:12:16 > 1:12:19- That's going to go in there. - Have you got the olive oil?
1:12:19 > 1:12:23- Can I have...- Yeah, there you go. So, this couscous, right, a little bit different, James.
1:12:23 > 1:12:28I cook my couscous in butter and olive oil. Half-half.
1:12:28 > 1:12:31Because, normally people just put it in a bowl, cover it over,
1:12:31 > 1:12:33but this is to give it a nice flavour.
1:12:33 > 1:12:35Really nice, toasted off,
1:12:35 > 1:12:39I just think it gives it a really lovely flavour. So, in it goes.
1:12:39 > 1:12:42Now, obviously, we are just going to use water, so this will
1:12:42 > 1:12:46be an incredibly dull thing if you don't season it really well.
1:12:46 > 1:12:48It is all about that seasoning.
1:12:48 > 1:12:50You must season it really well, quite heavily,
1:12:50 > 1:12:53salt and pepper, and it just becomes a really lovely vehicle for
1:12:53 > 1:12:56flavour, because couscous is a lovely thing.
1:12:56 > 1:12:58So just toast that off now.
1:12:58 > 1:13:02And go and take it a lot darker than you normally would.
1:13:02 > 1:13:06You've got the same thing with Israeli couscous.
1:13:06 > 1:13:09Yeah, the slightly larger couscous, yeah, or, there is
1:13:09 > 1:13:14a beautiful pasta called Fregola which is indigenous to Sardinia and
1:13:14 > 1:13:17I use that sometimes, we boil it and then we make a lovely salad.
1:13:17 > 1:13:21It is just different to... Just... Thank you very much.
1:13:21 > 1:13:23It's just different to a...
1:13:25 > 1:13:27There we go. So, we just rub that on.
1:13:27 > 1:13:30You want that to sit for 24 hours, really,
1:13:30 > 1:13:33it's really important because it needs to penetrate all the way
1:13:33 > 1:13:36through the lamb, and when you cook it on the barbecue like that, all these
1:13:36 > 1:13:41lovely herbs will sort of char and I think it's absolutely fantastic.
1:13:41 > 1:13:43And I season it a little bit now as well,
1:13:43 > 1:13:45just to embed that seasoning into the meat.
1:13:45 > 1:13:48So, pop that in the fridge.
1:13:48 > 1:13:51Now, we have got these heirloom tomatoes which you can get
1:13:51 > 1:13:54now from the supermarket, all different shapes, sizes, colours.
1:13:54 > 1:13:58But, you are going to marinate these in a bit of white balsamic vinegar.
1:13:58 > 1:14:00Yeah, a little bit of white balsamic vinegar, some green
1:14:00 > 1:14:04olives to add a sort of vanilla-y touch to it, and some fresh basil.
1:14:04 > 1:14:07- OK.- I have never heard of white balsamic vinegar.
1:14:07 > 1:14:10White balsamic vinegar is that stuff. I'll leave a bit in there.
1:14:10 > 1:14:14- It's not quite so sweet. I don't like the sweetness of...- So, this...
1:14:14 > 1:14:18If you double, if you bone that lamb all the way under without
1:14:18 > 1:14:20there being half, you end with this, and,
1:14:20 > 1:14:24literally that can now just go straight onto your hot griddle.
1:14:26 > 1:14:29- And cook like that.- I'll get you some water ready for the couscous.
1:14:30 > 1:14:32- Lovely, thank you.- There you go.
1:14:32 > 1:14:35So, a little bit further, be a little bit braver with it.
1:14:35 > 1:14:39There we go. So, I'm going to chop a couple of...
1:14:42 > 1:14:46Now, you have not got no distillery happening in your restaurant, but
1:14:46 > 1:14:48you have got building work, masses of building work.
1:14:48 > 1:14:51I haven't even got a restaurant, at the moment, that's the problem.
1:14:51 > 1:14:53- I'm slightly unemployed. - So, what are you doing?
1:14:53 > 1:14:56- Are you building an extra floor? What is happening?- Yeah, we...
1:14:56 > 1:14:59After 10 years... You know, we have closed Trinity now
1:14:59 > 1:15:00for 10 years for a refurb
1:15:00 > 1:15:02and, you know, that time has gone so quickly, but, you know,
1:15:02 > 1:15:04you have got to keep moving,
1:15:04 > 1:15:08you have got to keep changing these things and moving them up a bit,
1:15:08 > 1:15:11and we just want to give it a really lovely refurb on the bottom floor.
1:15:11 > 1:15:15It sounded like you're closing for 10 years, you have actually been open for 10 years.
1:15:15 > 1:15:17- You have only closed it for a couple of weeks.- Sorry...
1:15:17 > 1:15:21Yeah, I have been open for 10 years and I am closing it for 10 weeks.
1:15:21 > 1:15:24And we are just... So that is nice, dark couscous.
1:15:24 > 1:15:26In goes the water.
1:15:26 > 1:15:29And then, all you need to do is just clingfilm the bowl
1:15:29 > 1:15:31and it will steam. Whoops!
1:15:31 > 1:15:33- I'll pop some olives in there, anyway.- I love olives.
1:15:33 > 1:15:37There is plenty of salt, that's what you want in these, yeah, really important.
1:15:37 > 1:15:40So, you just need to... We have to refurb, really.
1:15:40 > 1:15:42I will get a new kitchen, which is great,
1:15:42 > 1:15:44we're going to put a casual dining space upstairs, we're going to make
1:15:44 > 1:15:48the restaurant look really lovely and just move it forward, really.
1:15:48 > 1:15:50Just build it for the next 10 years.
1:15:50 > 1:15:53So, now, you mentioned on the barbecue, this lamb, I mean,
1:15:53 > 1:15:56that's a serious sized piece of lamb to cook on the barbecue.
1:15:56 > 1:16:00Yeah, that would feed eight people really well. Lovely.
1:16:03 > 1:16:07- I think it's a great piece of lamb. No?- I'm not coming round YOUR house!
1:16:07 > 1:16:12- I'm bringing my own.- If I was in a restaurant I would get 12 out of it!
1:16:12 > 1:16:15I would get more. Here we go.
1:16:15 > 1:16:17So, how long would you cook that for, then?
1:16:17 > 1:16:20- I think that would take 20 minutes, that.- 20 minutes on a barbecue,
1:16:20 > 1:16:22but you, you could if you wanted to put it in the oven and then
1:16:22 > 1:16:25- finish it off in the barbecue?- You could, yeah, you could go through
1:16:25 > 1:16:28the oven and then just drop it onto the barbecue, that would be perfect.
1:16:28 > 1:16:31Have you got some of that salsa verde left?
1:16:31 > 1:16:32Yeah, I have got some of that leftover as well.
1:16:32 > 1:16:35You could, of course, put anchovies in there as well, if you wanted to.
1:16:35 > 1:16:37Yeah, anything like that that goes really well
1:16:37 > 1:16:40with lamb is really, really important.
1:16:40 > 1:16:43The key to this dish is resting the lamb. So once that has happened,
1:16:43 > 1:16:46that lamb is cooked all the way through, and it is beautiful,
1:16:46 > 1:16:50I'd take it out and drop it into a tray and literally smother
1:16:50 > 1:16:54it in olive oil and just leave it for sort of half an hour, and that... What happens,
1:16:54 > 1:16:57it just bleeds out, all the juices come out of the lamb and that
1:16:57 > 1:17:00forms the most beautiful vinaigrette.
1:17:00 > 1:17:03It's a common mistake people make, though, isn't it, really?
1:17:03 > 1:17:06Even when they're doing barbecue stuff, they don't allow it to rest enough.
1:17:06 > 1:17:08No, it is really important.
1:17:08 > 1:17:10Great, so we are nearly there with the salad.
1:17:10 > 1:17:14Black pepper, plenty of salt because you want those tomatoes to sort of bleed out a little bit.
1:17:14 > 1:17:17Yeah, really important. Those tomatoes are
1:17:17 > 1:17:20an amazing thing, but they are never going to be, they never could
1:17:20 > 1:17:24be anything without an awful lot of salt to allow them to bleed out.
1:17:24 > 1:17:27So, really important. Right, and you have chopped up some almonds.
1:17:27 > 1:17:29- This is for the couscous, yeah? - Yeah, this is for the couscous.
1:17:29 > 1:17:32- Do you want me to drain that?- Yeah. - We can just drain that off.
1:17:32 > 1:17:33I've got a little sieve.
1:17:36 > 1:17:39- Just drain that over here.- Lovely.
1:17:39 > 1:17:40There you go.
1:17:41 > 1:17:44It's probably puffed up in the pan now, hasn't it?
1:17:44 > 1:17:48- With the butter and everything else. - So that's just lovely.
1:17:48 > 1:17:53- So we will just dress that couscous now with the almonds.- Yes.
1:17:53 > 1:17:56A little bit of salsa verde.
1:17:56 > 1:17:59Together. A bit more salt.
1:17:59 > 1:18:01Nice, toasted buttery couscous.
1:18:01 > 1:18:05And that gives a really unique sort of flavour, doesn't it, that butter?
1:18:05 > 1:18:07Yes, I really like it.
1:18:08 > 1:18:11Yeah. There we go. I will bring that over the lamb.
1:18:13 > 1:18:15Put it on there.
1:18:16 > 1:18:20There we go. And these tomatoes, because they are just cut,
1:18:20 > 1:18:22the green olives and these tomatoes are really important,
1:18:22 > 1:18:25so we just keep those, and the tomatoes, all different shapes,
1:18:25 > 1:18:27lots of lovely basil.
1:18:31 > 1:18:33There we go.
1:18:35 > 1:18:36That's a perfect barbecue food.
1:18:36 > 1:18:40And then you want the dressing for this as well, don't you?
1:18:40 > 1:18:41You want all this stuff out of here.
1:18:41 > 1:18:44So, this is the one that has been roasted and these juices are
1:18:44 > 1:18:46what I'm really after. These are really important.
1:18:46 > 1:18:50So, just carve the lamb. It's really important to carve it the right way because if you
1:18:50 > 1:18:53carve lamb rump the wrong way, it will be tough, so be careful.
1:18:53 > 1:18:57- How do you know?- That way through. - Yeah, that's right.- Yeah.
1:18:57 > 1:18:59- Just pop the lamb... - Is it against the grain?
1:18:59 > 1:19:04- Against the grain.- Yeah.- And this is all the lovely juices here.
1:19:04 > 1:19:07A little bit of fromage blanc on there as well.
1:19:07 > 1:19:10I think a little bit of creaminess is really important with
1:19:10 > 1:19:12the tomatoes and the couscous.
1:19:12 > 1:19:15You pour the dressing over the top. Give us the name of this dish, then.
1:19:15 > 1:19:18So, this is my barbecue butterfly lamb rump.
1:19:18 > 1:19:20Heirloom tomato salad and toasted couscous.
1:19:20 > 1:19:23- Smells delicious.- There you go.
1:19:28 > 1:19:31It smells delicious, looks delicious, and I know it just tastes
1:19:31 > 1:19:36the same as well, but you get to dive into this. Dive in.
1:19:36 > 1:19:39- Tell us what you think. - Well, it looks beautiful.
1:19:39 > 1:19:40It looks fantastic, really.
1:19:40 > 1:19:43And that lamb rump, really, it is a fantastic joint on its own.
1:19:43 > 1:19:45A beautiful piece of meat.
1:19:45 > 1:19:47If you can buy it, the double rump as you got there, brilliant.
1:19:47 > 1:19:50- The butcher will take it off. - Yeah. And butterfly it.
1:19:50 > 1:19:52Oh, it's delicious.
1:19:52 > 1:19:54- Happy with that?- Yeah.- Fabulous.
1:19:58 > 1:19:59That meat looked really good,
1:19:59 > 1:20:02and good couscous cooking tips there as well.
1:20:02 > 1:20:05Now, when Alan Davies came to the studio to face his
1:20:05 > 1:20:07food heaven or food hell, he was hoping for haddock,
1:20:07 > 1:20:10but he was far from chuffed about the thought of chocolate,
1:20:10 > 1:20:12so let's see what he actually got.
1:20:12 > 1:20:16Right, it's time to find out whether Alan will be facing food heaven or food hell.
1:20:16 > 1:20:18Everyone in the studio has made their minds up, Alan,
1:20:18 > 1:20:21just to remind you, Food Heaven...would be over here.
1:20:21 > 1:20:23- Yes.- Your haddock. - A bit of haddock.
1:20:23 > 1:20:25Nice piece of haddock there. A decent-sized piece of haddock,
1:20:25 > 1:20:28which could be transformed with these sort of spices in here.
1:20:28 > 1:20:31We got cumin, coriander, fenugreek, that sort of stuff.
1:20:31 > 1:20:34- With wok-fried broccoli, I know you like that sort of flavours.- Yes.
1:20:34 > 1:20:36- You happy with that?- Yeah.
1:20:36 > 1:20:38But alternatively it could be the dreaded food hell.
1:20:38 > 1:20:40- Oh, look at that.- Chocolate... - It's not even food.
1:20:40 > 1:20:42Mmm.
1:20:42 > 1:20:44We've got in here chocolate, there you go.
1:20:44 > 1:20:47- Urgh.- Proper chocolate bar.
1:20:47 > 1:20:49This is bitter chocolate as well.
1:20:49 > 1:20:52- 70%-80% bitter chocolate. - The worst kind.
1:20:52 > 1:20:54This is a chocolate tarte with chocolate, cream,
1:20:54 > 1:20:57egg yolks and then a Turkish delight.
1:20:57 > 1:20:58How do I make Turkish delight?
1:20:58 > 1:21:01- You're going to make it?- Make it.
1:21:01 > 1:21:03How do you think these lot have decided?
1:21:03 > 1:21:06You know what our callers wanted - 2-1 - Heaven.
1:21:06 > 1:21:09- Did they?- What do you think about these guys?- Thanks, callers.
1:21:09 > 1:21:11Have these guys swung if for you?
1:21:11 > 1:21:12I think I'm going to be all right.
1:21:12 > 1:21:14I think you're going to be all right.
1:21:14 > 1:21:17There's a lot of 40 quids you've spent.
1:21:17 > 1:21:20Everybody here wanted food heaven.
1:21:20 > 1:21:23- Yes!- But there's only one person who wanted food hell. There we go,
1:21:23 > 1:21:25so we'll lose all that.
1:21:25 > 1:21:27That was Sheelagh, chocolate torte, from Eastbourne.
1:21:27 > 1:21:29There you go.
1:21:29 > 1:21:30So, what we're going to do for this one,
1:21:30 > 1:21:32is we're going to make a paste first of all.
1:21:32 > 1:21:36The first thing I'm going to do is get one of these guys to skin
1:21:36 > 1:21:37our haddock there.
1:21:37 > 1:21:40- Check there's no bones in it and then skin it.- OK.
1:21:40 > 1:21:42And we're going to toast off my mustard seeds in a dry pan.
1:21:42 > 1:21:45We need to pop these seeds, all right. There we go.
1:21:45 > 1:21:47I love it how every guest that we get on,
1:21:47 > 1:21:50the minute you start cooking, they walk off. They just stand back.
1:21:50 > 1:21:51I'm not getting in the way.
1:21:51 > 1:21:54Not going anywhere near it.
1:21:54 > 1:21:56The man just went past with a big knife.
1:21:57 > 1:21:59These pop, look.
1:21:59 > 1:22:00I'm enjoying that.
1:22:00 > 1:22:03- This is what they want to do. - Why do they have to do that?
1:22:03 > 1:22:06Cos it releases all the natural oils from the spices.
1:22:06 > 1:22:09And you get a nice colour out of it and texture.
1:22:09 > 1:22:11They're going to be ground up in there.
1:22:11 > 1:22:13What we've got in here, run through the selection.
1:22:13 > 1:22:16We've got cumin, coriander, fenugreek, cardamom and turmeric.
1:22:16 > 1:22:19All ground spices in there. And we're going to use this stuff.
1:22:19 > 1:22:23This is a chickpea flour, or gram flour, made out of chickpeas.
1:22:23 > 1:22:25It's brilliant stuff.
1:22:25 > 1:22:27We're going to blend that up as well.
1:22:27 > 1:22:30If you can peel me this ginger as well?
1:22:30 > 1:22:31- Yeah.- That would be great.
1:22:31 > 1:22:33We're going to add all of our spices into here.
1:22:33 > 1:22:36- Turmeric, I like turmeric. - You like turmeric.
1:22:36 > 1:22:37It's antiseptic, did you know that?
1:22:37 > 1:22:40Is it? I just like it makes everything go yellow.
1:22:40 > 1:22:42No, they used to use it as an antiseptic.
1:22:42 > 1:22:45I think they still do in India as well, use it for antiseptic.
1:22:45 > 1:22:48There you go. A bit of garlic.
1:22:48 > 1:22:51Could be on one of your questions from QI, you see.
1:22:51 > 1:22:53Cos I was watching it yesterday,
1:22:53 > 1:22:57genuinely I was watching it last night, and Richard E Grant had
1:22:57 > 1:23:01a great thing, and he could do the mating call of an ostrich.
1:23:01 > 1:23:04- Yeah.- But I've got another question for you.
1:23:04 > 1:23:06That's not all he can do.
1:23:06 > 1:23:08- But it's early.- It's early.
1:23:08 > 1:23:12This is a question for you, this is a QI question,
1:23:12 > 1:23:14- so slightly peculiar.- Right.
1:23:14 > 1:23:15Can you identify this?
1:23:15 > 1:23:19DRUMMING
1:23:19 > 1:23:23I heard that coming from your dressing room earlier.
1:23:23 > 1:23:25- What is it? - It's your stomach, James.
1:23:25 > 1:23:28No.
1:23:28 > 1:23:31Have a guess, a wild guess. It's relative to what we're doing.
1:23:31 > 1:23:34That's the sound the producer makes when I don't press the button
1:23:34 > 1:23:36and give the stupid answer.
1:23:37 > 1:23:39It's relative to what we're doing.
1:23:39 > 1:23:43It's the sound of a haddock wrestling against the fishing line.
1:23:44 > 1:23:46Nearly.
1:23:46 > 1:23:50It's the sound of a mating haddock.
1:23:50 > 1:23:52A male haddock.
1:23:52 > 1:23:54I feel bad about killing it now.
1:23:54 > 1:23:56He's all ready to go like that.
1:23:56 > 1:23:58Give that a quick blitz.
1:23:59 > 1:24:00There you go.
1:24:00 > 1:24:03And what we're going to do is take some of this oil and cook
1:24:03 > 1:24:04this fish quite quickly.
1:24:04 > 1:24:07- Do you want some juice in there? - Just the juice of a lime, that's it.
1:24:07 > 1:24:09A little bit of oil.
1:24:09 > 1:24:13- Can you remind me of the time of my omelette again, James?- There you go.
1:24:13 > 1:24:16That will do. Straight in.
1:24:16 > 1:24:17That's enough.
1:24:17 > 1:24:19And then what we're going to do is take our paste,
1:24:19 > 1:24:22which we've got in here, give this a quick...
1:24:22 > 1:24:25You'll see this paste here. There we go.
1:24:25 > 1:24:28Take some of our paste over the top of our fish. Straight in.
1:24:28 > 1:24:31I just normally buy this thing from the herb counter and
1:24:31 > 1:24:33a little jar with "fish" written on it.
1:24:34 > 1:24:37This is home-made, you see.
1:24:38 > 1:24:42The smell will be so much better than that stuff.
1:24:42 > 1:24:45There you go. A bit more of this sort of paste at the top.
1:24:45 > 1:24:48And you can actually leave it in the fridge if you wanted to.
1:24:48 > 1:24:51Any kind of Indian smelling things...
1:24:51 > 1:24:53- You like that sort of flavour? - I love all that.
1:24:53 > 1:24:55- There you go.- I love all that.
1:24:55 > 1:24:58I like my paste on this fish. You can lose the fish, guys, please.
1:24:58 > 1:25:01- If you can shred the broccoli now. - Done.
1:25:01 > 1:25:03You've done it already. Well done.
1:25:03 > 1:25:05If you can chop me the coriander, then.
1:25:05 > 1:25:07I didn't even see that get there.
1:25:07 > 1:25:11- There you go. - It's like magic.- TV magic.
1:25:12 > 1:25:13So, we're going to cook the fish.
1:25:13 > 1:25:16A little bit more oil, to stop it from sticking.
1:25:16 > 1:25:17I see you leave an empty pan on the heat, James.
1:25:17 > 1:25:20- Yeah, always.- Ill-advised.- Always.
1:25:20 > 1:25:23- As long as it's got no oil in it. - Health and safety.
1:25:23 > 1:25:26- Don't worry, I'm here.- Exactly!
1:25:27 > 1:25:31We haven't used it yet, don't worry. In we go with the broccoli.
1:25:31 > 1:25:33Now, whenever you wok-fry veg...
1:25:33 > 1:25:35What have you put in there so far?
1:25:35 > 1:25:37- A tiny bit of oil.- What oil?
1:25:37 > 1:25:41This is groundnut oil or veg oil. You don't use olive oil for this.
1:25:41 > 1:25:43A tiny bit to get it going.
1:25:43 > 1:25:45We've got some of these mustard seeds.
1:25:45 > 1:25:48- Right.- Which I've toasted and they're ground.
1:25:48 > 1:25:50They can go in, you see.
1:25:50 > 1:25:53Obviously you don't want to add too much oil to this cos
1:25:53 > 1:25:55otherwise it's going to be like an oil slick.
1:25:55 > 1:25:57Then what you do is grab some water...
1:25:57 > 1:26:00and a bit of chopped garlic, if you could do as well, guys.
1:26:00 > 1:26:02A bit of water.
1:26:02 > 1:26:05Then we steam the broccoli as well...
1:26:05 > 1:26:07at the same time.
1:26:07 > 1:26:09I love a glass lid.
1:26:09 > 1:26:11- You like a glass lid?- Yeah.
1:26:11 > 1:26:15I'd have a glass crash helmet, if I could, on my motorbike.
1:26:15 > 1:26:18- Practically, it's all wrong. - A bit of garlic in there.
1:26:18 > 1:26:20So, the idea is we don't add the garlic too early cos
1:26:20 > 1:26:22otherwise it's going to burn.
1:26:22 > 1:26:23What we do is just basically...
1:26:23 > 1:26:27- Burnt garlic no good? - Sorry? Burnt garlic goes bitter.
1:26:27 > 1:26:29It's not very nice. Now, the fish here...
1:26:29 > 1:26:31A lot of actors are like that.
1:26:31 > 1:26:33- Are they?- Bitter.
1:26:33 > 1:26:35Well, you're not, cos this is it for you.
1:26:35 > 1:26:37Cos I'm on my way to Hollywood with my new movie.
1:26:37 > 1:26:39I mean, if it was four months down the line,
1:26:39 > 1:26:42- you would never come on this show, would you? This is it.- Yeah.
1:26:42 > 1:26:44- You've caught me on the way up. - It's Oprah and that's it now.
1:26:44 > 1:26:47Yeah. I'll see you when I'm coming back down,
1:26:47 > 1:26:48- which will be October!- Exactly.
1:26:48 > 1:26:49LAUGHTER
1:26:51 > 1:26:53So, we've got our fish here, look.
1:26:53 > 1:26:57Now, it's a miracle to me that your paste has stayed stuck on the fish.
1:26:57 > 1:27:00- Is it?- Yeah, cos that never happens when I sear my tuna.
1:27:00 > 1:27:02- Really?- Yeah, it goes everywhere.
1:27:02 > 1:27:04Well, you need a little bit of oil and some lime.
1:27:04 > 1:27:06And that's it, really.
1:27:06 > 1:27:08- A bit of salt.- And it sticks? - And then it sticks.
1:27:09 > 1:27:12- Chopped coriander, guys.- Yeah. - Straight in here.
1:27:14 > 1:27:18My wife will be laughing at that cos normally I turn my nose up at coriander.
1:27:18 > 1:27:21- Really?- Not on this show. - Not on this show.
1:27:21 > 1:27:24Coriander everywhere. If you can remove...
1:27:24 > 1:27:27There you go. Just remove the core out of the lime. That's it.
1:27:27 > 1:27:30It stops the person next to you getting sprayed with lime
1:27:30 > 1:27:32- when you squeeze it. - Can you use cordial?
1:27:32 > 1:27:34Lime cordial?
1:27:34 > 1:27:35And ketchup.
1:27:35 > 1:27:38No! And nor can you use ketchup!
1:27:38 > 1:27:40Lime cordial?!
1:27:40 > 1:27:42I know what the viewers are thinking,
1:27:42 > 1:27:44"Oh, I wonder if you can use cordial?"
1:27:44 > 1:27:46No, you can't use cordial.
1:27:48 > 1:27:51Two years I've been doing this show.
1:27:51 > 1:27:54It doesn't get any better, the questions, there you go.
1:27:55 > 1:27:57- I'm happy with that.- A bit of that.
1:27:59 > 1:28:02Have you got the sound of a mating broccoli?
1:28:03 > 1:28:06- Do you want a bit of chilli oil? - Oh, look.
1:28:06 > 1:28:08And you've got the fish.
1:28:08 > 1:28:11Indian sort of spices over the top.
1:28:12 > 1:28:14A bit of chilli oil over the top.
1:28:14 > 1:28:16Throw it all on.
1:28:16 > 1:28:17Stick it on.
1:28:17 > 1:28:19- Oh, lovely.- Just stick it on.
1:28:19 > 1:28:22Chefy drizzle. There you go. Dive in to that.
1:28:22 > 1:28:26Tell us what you think. Meanwhile, I'll get the drink.
1:28:26 > 1:28:28So, happy birthday, Saturday Kitchen.
1:28:28 > 1:28:30Ladies first.
1:28:30 > 1:28:32- It wasn't for me. - Alan, what do you reckon?
1:28:32 > 1:28:36- Mm.- Thank you. Whoops! - Don't worry about that.
1:28:36 > 1:28:37What do you reckon?
1:28:37 > 1:28:40Nice bit of fish. Love what you've done with the broccoli.
1:28:40 > 1:28:42You like your bit of spice as well?
1:28:42 > 1:28:46- Cheers.- He's happy with that. There you go.
1:28:50 > 1:28:53They were actually celebrating two years of Saturday Kitchen there,
1:28:53 > 1:28:55and we've done a whole lot more shows since then.
1:28:55 > 1:28:57I'm afraid that's all we've got time for.
1:28:57 > 1:28:59I hope you've enjoyed taking a look down
1:28:59 > 1:29:00the Saturday Kitchen memory lane,
1:29:00 > 1:29:03and you've got a whole lot more ideas for your dinner.
1:29:03 > 1:29:05Have a great week and we'll see you soon.