25/06/2017 Saturday Kitchen Best Bites

Good morning, welcome to this week's appetising show.

We have an array of top chefs

cooking up some seriously delicious dishes this morning.

So, please, get comfy,

and enjoy today's serving of Saturday Kitchen Best Bites.

Welcome to the show. Now, don't go anywhere,

because I have some of the country's best chefs

cooking mind-blowing food for a whole host of stars

who have their knives and forks at the ready.

Coming up on today's show...

James Martin gives us a masterclass in choux pastry

as he serves up coffee eclairs for Kimberley Walsh.

Bryn Williams serves up a perfect plate of pork.

He roasts pork cutlet in the oven

and then serves it with a bean and apple ragout

and crispy deep-fried black pudding balls.

Tristan Welch is here with a decadent lobster dish.

He makes small tortellini filled with lobster meat

and then plates up with a lobster tail.

It's then finished with a lobster and white wine sauce.

And it's Australia versus Britain as the brilliant Bill Granger

takes on the fantastic Cass Titcombe in the Omelette Challenge.

And then it's over to Adam Byatt

with a recipe that's great for the barbecue,

double lamb rump is simply char-grilled

and served with toasted couscous

and a tomato and balsamic vinegar salad.

And finally, Alan Davies faces his food heaven or his food hell.

Did he get his food heaven?

Spicy haddock with wok-fried broccoli.

Or his food hell?

Dark chocolate tart with chocolate Turkish delight.

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

But first, it's over to the Hemsley sisters

with two dishes that are good for your body

as well as your taste buds.

Melissa and Jasmine Hemsley.

Right, what are we going to make, then, girls?

-Thanks for having us, James.

-We've got Melissa over here.

-Yes.

Jasmine's over here.

So, Jasmine, you first, because I know you want to get on and do this.

Normally, you have this kind of unrefined grain as the base

of your pizza, but we've got cauliflower in here,

so it's a little secret ingredient cos you won't see or taste it.

We've got ground almonds, buckwheat, which is not a wheat -

it's a relative of the rhubarb, it's a seed -

and then we're going to use an egg white to bind it all together.

Right, now, you're going to get on and do that

and blend it all up over here. Now, Melissa, you are chopping.

James, can you help me with my ragout?

-Do you want my usual chopping thing?

-Fast chopping.

-OK.

So we've got onions, garlic...

We love meat, so here we've got minced beef and chicken livers,

which is a traditional part of the ragout, your Bolognese.

And the amazing thing about a ragout is

with the flavours of the mixed spice

and the tomato puree and the garlic, you won't taste it.

So for people that are a little bit funny about livers,

they're not going to taste the liver in there,

but you get all the nourishment.

-It's a really nutrient-dense food.

-OK.

So where does your love of food come from, you two?

Jasmine, where does that come from?

I think it's just been home cooking the whole time, you know,

with Mum, we didn't really ever eat out.

Mum just made, kind of, I guess it's quite frugal, stews,

lots of lamb stews, lots of eggs,

at one point, she did lots of Filipino food.

And, I think, just as we grew up and moved away,

and, you know, more fast food came into our lives,

we realised we were really missing out on that type of thing.

So we went back into it and got a big following.

Everyone else wanted to learn how to do it, too.

-This is not diet cooking as we know it, is it, really?

-No.

Well, it's diet cooking in terms of it's good for your diet, you know?

It's nutritious food, so we just concentrate on everything

that is nutrient-dense, so meat and veg is the kind of our main focus.

-OK. Right, what are you doing there?

-Thanks, James.

Right, so, I am making the spaghetti.

So instead of heavy spaghetti - you know,

it's a real comfort food but it leaves you feeling heavy and tired -

we're all about food that makes you feel more energised

and happier and a better version of yourself.

Courgettes are amazing,

especially at this time of year because they are in season

so they are cheap, they're tasty,

and it takes two seconds to make this.

A better version of yourself? Is that what you said?

A better version of yourself.

So I am just spiralising...

I thought about that when I had a Twix this morning at six o'clock.

-I need to change my diet!

-Well, this is going to make you feel good.

And it's amazing, so you don't need to cook them,

the heat from the sauce will give them a little cook,

and they are absolutely delicious,

and you can really fool people with a few tastes.

This is one type of spiraliser.

You can buy a hand-held one or if you've just got a peeler,

you can slice it, like, nice and thick pappardelle-style.

Now, you guys have got a book out at the moment,

which is hugely successful.

It was number one in the charts at the weekend.

Yes, it's been only a week.

You and Jamie Oliver keep swapping number one.

-He keeps getting in the way.

-We're in good company.

And I mean, your business yourself.

You don't own a restaurant as such, but you kind of do... Well,

you tell us what you do.

Yes, so we, primarily, we are private cooks.

We work with clients all around the world...

These are some well-known people that we can't mention?

-Yeah.

-No, yes.

We can't mention them

because of the line of work that we are in, you know?

They are film industry, music industry,

TV, and we cook for families, as well.

You always know when you've done well

when they kind of extend it to their families

and realise that this is more a way of life

rather than just a diet for looking good on the camera.

Oh, right.

So they actually, they told us, they said we had to write a book

so that they could pass on everything

they'd learned to their families.

We are learning about the ragout over here.

Tell us about this pizza, then.

That's our cauliflower, buckwheat and the ground almonds.

As you can see, it kind of looks like a dough. It's nice and sticky.

Unlike a normal dough

that you've got to leave it to prove, this one...

No, this is just a case of rolling it out and putting it in the oven.

So we cook the base first. That's where it's different, as well.

You just kind of get it really, really thin.

So although you've got a whole egg there,

you just use the whites for this?

Yes, normally we'd always keep the egg whole

because the wonderful yolk is very nutritious,

but we'll stick that into a smoothie or throw it into the ragout.

What else could we do with it?

-Eggs in a smoothie?

-Mayonnaise. Sorry?

-Eggs in a smoothie?

-Eggs in a smoothie? Yeah. Raw.

-Quality eggs, yeah.

-A good raw egg tastes like vanilla.

-I put ice cream in mine.

My grandmother made a smoothie with eggs and beer.

-That sounds good to me.

-I'll come round to your house, then.

Put me to sleep each time.

LAUGHTER

Right, so what have you got in there?

So I've added in the mincemeat, the liver, tomato puree,

oregano and mixed space.

And that trick was taught to us

by Jasmine's sort of adopted Italian family

who, by the way, massively approve of this Italian feast.

Obviously, they've grown up on Italian food,

they know their stuff, and they love it.

They tested for us. They recipe tested for our book.

It's got all the flavour, but it's just got so much more nourishment,

and it doesn't leave you feeling heavy.

You feel like you can take on the world with this food.

-So is this your first book, then, that you've brought out?

-Yes.

-OK.

We've been blogging for quite a number of years

and writing recipes for people.

You've been doing what?

-Blogging.

-Blogging.

-And then I just wanted to show you this.

-Blogging. I like that.

That's what you get left over from the spiraliser,

-which you can use as a crudite...

-That's the chef's bonus.

..or pop into a salad.

If I put that on my restaurant menu, is that a crudite?

I don't think it looks good...

Just like to munch one. OK, so then I've got...

Do you think that will catch on in Beverly Hills?

No, it won't be a success in America.

Right.

So I've got the tomatoes and wine going in,

and then this is our secret weapon.

This is what we call bone broth, but you might call chicken stock.

-So it's home-made.

-What's it called? BOTH:

-Bone broth.

-Right.

And it's really simple to make,

cheap to make, and it is one of the most nourishing things

you can do for yourself.

Obviously, lots of recipes call for stock for flavour,

but it's also an incredibly nourishing food.

It's really soothing and delicious, too.

It's just like a protein, so all the nutrients from the bones,

all the minerals go into that broth, so it's very...

That's why we have the chicken soup for the soul.

People have chicken soup when they're ill

because it is just easy, nourishing food.

Now, tell us about this pizza.

You cooked this first of all,

and we are going to put this back in the oven.

We cooked the base. I'm really tearing up the mozzarella

cos I like to get a bit of mozzarella on every mouthful.

We're going to sprinkle it with some chillies. And that's it.

Chilli flakes?

So you could make up this base in advance and freeze them,

do a whole batch of them. And then, of an evening,

just top it with your favourite toppings and pop it in the oven.

Straight back in the oven, this has gone in,

this is a pizza stone in there, so it's gone in there very, very hot.

It wants to go in there for about two or three minutes.

-Yeah.

-Now, Jasmine, did you put any yeast in the pizza at all?

-No, nothing at all.

-Nothing at all.

-There is nothing about it that resembles...

-Pizza as you know it.

I know, I'm going to have to relearn my pizza business here.

So it doesn't matter now what you put on top,

because you know you are at least getting some vegetables

and some goodness inside.

What is usually a kind of a cheap meal

is now something really delicious.

-Yeah, what cheese did you use?

-We used buffalo mozzarella.

So you see how that is... Kids love this. Everyone loves this.

It's an amazing food.

And we also make noodles out of cucumbers, carrots -

-anything we can spiralise, we'll spiralise.

-Spiralise.

-Spiralise.

OK.

I think you could call these zoodles in America

cos you call them zucchinis.

-You can call them zoodles.

-Zoodles.

-I like your name first better.

-Courgetti.

So you want to give them a little trim.

-So you are not going to cook these?

-I'm not going to cook them, no.

They are delicious as they are.

And, yeah, the heat from the sauce will warm them through.

Now, throughout the UK, you are travelling around,

blogging and bits and pieces.

On the book tour as well, doing these food festivals.

Where can people see you next, then, if you want...

to come and see you live?

The next one we're most excited about is Port Eliot in Cornwall.

-Are you doing that?

-No. Didn't get an invite for that one.

-You can come with us.

-We took your place, James.

It's at the end of July.

-End of July.

-Yeah. And so we'll be doing a live demo in the fields.

-With wellies on, yeah.

-Yeah.

-In the fields?

Not sure what we're going to cook there yet, but...

-So is that kind of like Glastonbury, but food?

-Yeah.

-And the most beautiful surroundings.

-That's far too trendy for me.

Right, I'm going to move this to one side,

and we're going to lift off this one, as well.

We've made one already, haven't we?

Yeah, so how long would you cook this for, then, with the lid on?

Well, as with most soups, stews and so on,

the longer you can leave it, the better.

But I love it after 45 minutes.

And what we actually do, we're all about everyday cooking,

so food in a hurry, so we'll make a massive batch of this,

and then we'll just reheat it and then you make your courgetti

in two seconds, it's like a five-minute meal

-if you make a big batch.

-Mm.

-OK, do you want me to get this one out?

-Yeah.

And what I also forgot to tell you, James,

is that we try and sneak in loads of vegetables, so at the end,

I've grated loads of carrots and put it in, so that adds a sweetness.

You just add it in at the end.

So you don't cook it at the beginning.....

-No, goes in at the end.

-You can throw in whatever you like.

Just an amazing texture.

Now, the key to that pizza is,

-you need to cook the base beforehand.

-Yes.

Because of all the vegetables in there,

because it's not just a dough with lots of air.

-That needs cooking first.

-Do you have to turn it, then, as well?

Yes, ten minutes on each side, well,

maybe a bit less in a hotter oven.

Just as long as it's nice and firm,

and the rest is just about heating up the topping.

So where do you guys prepare all this food

for all these people? Do you go round to their houses?

We do it in their houses, we've got a kitchen in South East London

as well, just round the corner, actually. So, no, no, yeah.

Big stainless steel box...

I'll let you plate up your little ragout over here.

Meanwhile, I'll grab this pizza out for you, which...

We've cooked this on a pizza stone,

so reheat it through the pizza stone like that.

Yes.

-Do you want to finish that with a few...

-OK.

-..bits of basil? Over the top.

-Put the basil on top of there.

And then, we like plenty of olive oil because...

Extra virgin olive oil keeps all its goodness if you use it cold.

So we don't cook with this, we save it for dressings,

dips and for seasoning.

You are finishing that with a bit of parsley

-and a bit of Parmesan cheese.

-Yeah.

And as Jas said, more olive oil.

I'll have a little Parmesan on my pizza too.

Oh, you want a bit of Parmesan on your pizza? Right.

And some chilli flakes.

I'm very peculiar about my pizza.

It's not a take-home, it's not a take-home.

I know what I want.

So we'll put a little bit on there for Wolfgang, as well.

So tell us what these dishes are.

So you've got your ultra-nourishing ragout with chicken livers,

and carrots added in, on a bed of raw courgettes,

and that's courgetti - spaghetti made from courgettes.

And this is our flower-power pizza with cauliflower,

buckwheat and almonds, and then just a simple margherita on top.

Or you could put anything.

And Jamie Oliver, move over,

cos your book will be number one by lunchtime.

There you go. Enjoy that one.

-Right, do you want to take that one?

-Yes, lovely.

-I'll take this and you take that.

-I'm hungry.

-We are eating.

-Good, good, good.

-Salt on the top, as well.

So I hope I've snipped that spaghetti.

Look at that.

You do realise Wolfgang has got, you know,

he's the master of pizzas, you know that.

I know, we chose our menu before really thinking about that.

Have a seat.

-Here you go, Wolfgang, enjoy.

-Your personalised pizza.

I don't know whether you want one of these or...

-Whether you want a knife and fork. Anyway, dive in.

-We are diving in.

We forgot the parsley for his personalised pizza, there.

Chilli flakes, that's what it was.

I've put some Parmesan on it. I've done that.

-And the chilli flakes, we have on, so are we all right?

-Yeah.

The secret with that is you need to slice...

cut it so you don't end up with massive long pieces.

-Yeah, give it a little snip. I mean, it's fun.

-Yeah. The kids love it.

Have you ever had raw courgette like that before?

It's nice. The ragout is lovely.

-The ragout is fabulous.

-Yeah. And how long do you cook that for?

Two hours would be ideal, but it's good after about 45 minutes.

Like you say, the great thing is,

you make a big batch of it and dive in.

I'd genuinely like to know how that pizza tasted. It's intriguing.

Right, coming up,

James serves up delicious coffee eclairs for Kimberley Walsh.

But first, it's over to Rick Stein who is getting very excited

about a motorised lock on the Garonne.

Oh, and Rick, mind your head.

And now the Rosa is about to experience

the pente d'eau at Montech.

As you see, we are heading for a puddle of water,

and there's a big slope beyond.

A big board will drop behind us,

and then two enormous railway engines

will pull that whole puddle and us up the hill

to the top, where we will...

LAUGHTER

'Carry on.'

Where we will be deposited on the upper level.

When you think about it, the whole concept of moving stuff

around the country by waterways is remarkable.

In this day and age, you'd think that more consideration

might be given to such a gentle environmentally friendly means.

It all comes down to time.

And I'm sure, with a little forethought,

there must be plenty of cargo that isn't necessarily needed in a rush.

Anyway, the problem of getting boats laden with goods

from one level to another, has been answered in a variety of ways.

Not the least of which is the standard and well-known lock

which we've seen so many of,

but I've never seen anything like this before.

I mean, this is just amazing,

because the power of these two engines...

And it's very nice because they've got "SNCF" -

Societe Nationale de Chemins de Fer on there -

so they are actually two real railway engines

pushing us up here.

When you look at the power of them, it is just amazing,

but when you think that there's five locks going the other way,

where water does it,

you just realise the incredible power of water.

I mean, this is costing somewhere between £80 and £90

just to shove us up here.

And with the water, it costs nothing.

It is such fun. I know it's boys' stuff,

but I just love it.

You know, the whole public transport system, not just railways,

but canals as well. They've got backing. They've got faith.

They've got optimism.

I think that optimism must have a lot to do with sunshine,

and, at the moment, that seems as never-ending as the canal itself.

And sunshine, of course, brings about bumper amounts of local fruit.

Here, that means great, fat, luscious cherries.

And so, for a time, they pop up in everything,

including sparkling aperitifs.

But the inspiration for my next dish came from these fruit farmers,

the Dussacs, and I'm going to use their cherries

to make a pithivier.

Well, I've got a bit of a confession to make.

I'm using packet puff pastry,

but I think that's quite good news.

I mean, ten years ago, if I was demonstrating this dish,

I would be making the puff pastry, and we would be here all day.

I'm really... You know, as somebody once said to me,

"Life is too short for boning oxtails."

Well, I'm afraid it's become too short for making puff pastry,

much as I like making puff pastry.

You can, of course, make small, individual pithiviers

which is what I would do in the restaurant,

but now I'm going to make one big family-sized one.

I tried making the pithivier

with the stones still in the cherries,

because I just like the look of whole cherries

in a tart like that.

But actually, the whole business of biting stones

wasn't too pleasurable.

Now, the filling in the pithivier

is actually very similar to a Bakewell tart.

It's un-salted butter and sugar, beaten together in a bowl,

and when it's smooth, add one whole egg and one yolk,

and carry on beating until it's all amalgamated.

Then add ground almonds

and a small amount of plain flour.

Fold it together with a metal spoon,

there's no need to beat it at this stage.

I like to add a good splash of kirsch cherry liqueur,

and then the luscious cherries.

I've kept the pastry in the fridge,

just to make it easier to handle,

otherwise, it gets soft and sticky.

And I make a kind of parcel

by spooning the mixture in the middle

and seal the two sheets of pastry with an egg wash.

You've got to do this all fairly quickly,

but don't worry if it gets too warm,

just pop it back in the fridge for ten minutes and then carry on.

Make a little hole in the centre to let out the steam,

and then paint the whole thing with an egg wash

because you want a good, golden colour

when it comes out of the oven.

I must say, this is the sort of thing I dread.

I'm not terribly good at doing

a fancy bit of pastry work like this, but...

Oh, gosh.

I don't know that it matters that much, because when it all bakes

and looks lovely and, you know, dark, brown, shiny,

it'll look fine.

The best laid plans of mice and men.

That pithivier tasted fine, but didn't look too good.

So I made another one, and this is it.

It's been in a hot oven for 15 minutes

and then a cooler one for a further 35.

I don't know who it was, but someone said,

"Cookery is not chemistry, but an art,

"it requires instinct and taste rather than exact measurements."

Well, I'll go along with that.

Now, if you ask me, this dish is best eaten under a cherry tree,

beside the canal, with a chilled glass of

Muscat de Beaumes-de-Venise.

I think the crew really liked it cos they ate the first one

and now they're back for more.

Steady on!

Well, this is the barge

that we're now going to go all the way to Marseille on.

It's called the Anjodi,

and we did originally want to book this

right from Bordeaux to Marseille

but, unfortunately, it was pre-booked

so we started on the Rosa and we are transferring.

But the great thing about transferring barges,

just pack your cases and walk from one to the other, which is,

like everything on this trip,

is just very relaxed and very civilised.

This is our new captain now, Lee,

who's very good with Vela Solixes.

See you later, Rick. Have a nice travel.

Very, very... Thank you very much for looking after us so well.

-Bonne chance.

-Nice to meet you. Bonne chance. Au revoir, Chef.

Thank you very much. It's been a lovely, lovely time. Au revoir.

Thank you.

Well, parting is such sweet sorrow, as they say.

But I can't help but think it's the beginning of a whole new adventure.

And we are looking forward to joining you on that adventure.

Now, one of our viewers, Susanna Knox,

has contacted us to say,

"How do you make choux pastry?"

Although she says hers is not very good,

everything else she makes with pastry is very good.

So quietly confident. So choux pastry.

I thought I'd do a little, sort of,

a little masterclass on it, really.

So choux pastry is a mixture of water, butter, flour and eggs.

-But you're into baking, aren't you?

-I do, I love a bit of baking.

But actually pastry scares me a little bit, as well.

This is quite interesting.

This is straightforward. You put the water in the pan.

Now, the key to this is get the water hot.

And add the butter straight away.

So you don't really want this to boil until the butter has melted.

-OK, so not bubbling.

-No, because it unbalances the recipe.

Water reduces down. So a pinch of salt.

You can add a pinch of sugar in there if you wanted to.

And then it's this mixture here. Plain flour in next.

Cos what you are creating is like a little roux,

but not as thick as sort of a conventional white sauce.

-So the butter is melted like that...

-Right.

-..in there.

-Ah, OK.

Keep it on the heat, keep the heat as high as possible,

and then we throw in the flour.

And then you need to keep it on the heat.

And what will happen, it will come really, really thick,

and you know it's ready

when it actually starts to come away from the side of the pan.

See that now, it's starting to get thicker.

-Oh, OK.

-It gets thicker.

-Yeah.

Thicker, when it actually starts, if you literally just keep going,

you can actually hear it start popping as the little gluten

in the flour starts to pop.

It's a thing that you learn at college, really,

and it's until then when it's ready.

So you do need to cook it out for a little bit on the stove.

You see it's starting to come together now?

So it's like totally solid now.

And it just comes away from the side of the pan.

It looks a bit like biscuit texture.

-You know, when you make biscuits?

-Yes, that kind of thing.

Shortbread sort of thing before you roll it out.

That kind of stuff.

But the idea is, you just cook it on the stove

for about a minute or so,

and then what we do is, we just pop it to cool down.

You can cover it up, but just allow it to cool. We've got one in here

which is cool,

because this bit is the next bit

where we add the eggs.

So add four eggs, one at a time in the mixture.

Let the mixture cool right down.

And then throw in the eggs, one by one.

Don't throw them in all together, otherwise the mixture splits.

You put one in at a time.

Allow it to mix up.

Then another one.

-And get that one thoroughly mixed.

-Yeah.

And then another one.

You always have to do that, really, with baking, don't you?

-Add them separately.

-The choux pastry, yeah.

The same recipe, you could do with sweet or savoury,

so if you wanted to put cheese in there,

-you could put cheese in there.

-Oh, OK.

You can actually, as well, once this mixture as it is,

you can deep fry this.

And you've got little beignets.

You could put crab and bits and pieces or different things in there.

Oh, nice.

But we just mix it all together,

and the whole mix starts to thicken up slightly.

And just lift that out and just give it a little scrape

around the edge.

And we just keep mixing it.

It doesn't want very long.

And then we've got a piping bag, just with a hole in,

get yourself a nonstick tray cos I'm going to make eclairs.

But you can make profiteroles, the same thing.

-Elephant's feet, do you remember those as a Northern lass?

-Ah.

You know those big elephant's feet you can get...

They were a bit weird, weren't they?

They were massive, great choux buns but they were just a dollop of...

-They were a bit bizarre.

-Or was that just me?

No, my mum used to make profiteroles, though,

when I was younger, I remember that. And they were good.

She obviously had the technique.

And what we do is, we grab this

off of here.

And then just fill up the piping bag and I'll show you how to pipe it.

Now, it's been busy for you.

-It has.

-After Girls Aloud...

-It has.

-You never, never stop, you girls.

-No, I know.

-We had a busy ten years, actually.

-Yeah.

-We really did.

And especially just before the band obviously finished,

I was doing Strictly Come Dancing, as well,

it was all a bit crazy, but great.

But it's a calmer year, this year.

It is, it has chilled out a little bit now.

But you're getting on your bike next month.

I'm getting on my bike, yeah.

Tell us about that, then, because this is based up north, isn't it?

It is.

I'm an ambassador for the Sky Rides

-that are happening all over the country, all over summer.

-Yeah.

I'm actually going to kick off the one in Leeds

because I'm from Bradford, so I'm going back up north,

back up to Yorkshire, I'm actually going to ride a bike,

which is actually going to be quite interesting.

I haven't done it for a little while.

I have ridden a lot in the past,

but I haven't done it for a while, so that is going to be interesting.

Yes, they are happening, actually, all up and down the country,

and there's loads in Yorkshire.

So this is where anybody can take part, isn't it?

Yeah, anyone can turn up, and go down with your family.

You don't have to do the entire ride. It's not a race.

You know, come with your kids for, you know,

a mile or so and then, you know.

It's one of the great things about Leeds.

That's where they're starting the Tour de France next year.

The Tour de France, exactly.

So I think it'll be quite an exciting way

to kind of start the countdown, actually, for the Tour de France.

It's only a year, like you say. So, yeah.

-There's one in York if you fancy it.

-Sounds pretty good to me.

-Hull, Bradford.

-This is the 7th of July, is it?

Yes, 7th of July.

It's not a motorbike, James, do you know that?

Yeah, well, I've got a bike at home.

Yeah, it's a real push-bike. No, it's going to be fun.

-There is your little choux pastry.

-Nice.

And what we do with these, just to finish these off,

if you take some water,

because what you don't want is a little pointed bit,

you just take a little bit of water on your finger, like that.

Attention to detail.

And then a little tip that I learned in France when I was working,

just a little bit of water on here because it is the water

and the steam that's evaporated as it heats up,

it causes the choux pastry to rise. Keep some of this water.

Cos then what we can do, in here, I've got a tray.

Just to stop the water. And we pour cold water

on to the tray and you've got yourself some steam.

-Ah!

-And then we pop this in the oven.

400 degrees Fahrenheit.

That's about 200 degrees centigrade, gas about 7, something like that.

Takes about 15, 20 minutes.

Let them dry out.

And I've got my eclairs here,

-which I'm going to finish them all off.

-They look good.

But as well as next month in the Sky Ride, you've been busy,

-autobiography is in the pipeline.

-It is. It's almost finished, actually.

Almost finished? What's that like, writing one?

It's quite scary because you kind of think,

I've never really spoken about a lot of the things in there

and then you are kind of putting it all out there together.

But it has been fun, actually. It's been nice looking back.

Do you have to contact the girls and say, "Can I talk about this?"

-Yes, I'm going to give them a little bit of a heads-up.

-Right.

Yeah, Cheryl did a little chat with me the other day

cos I was trying to remember everything.

You know, like, ten years is a long time.

And we remembered some quite funny stories that have gone in there.

It was... but sort of quickly, as well.

That's what happens with these bands nowadays, you know?

Yeah, we kind of, we had the number one right at the beginning

for four weeks or something, and then, yeah.

Kind of crashed back to reality and it felt like we had to kind of,

you know, build our career over the ten years.

It didn't feel like we were just kind of there, and that was it.

We worked really hard, actually.

Yeah, we feel proud of what we achieved.

Well, you've all gone on to do solo stuff, as well.

-Cos you've had your album.

-Yeah, musical theatre.

-I was in Shrek in the West End.

-You were in Shrek, yeah, yeah.

-What was that like?

-It was really good fun. It was so good.

I didn't particularly love the green make-up, but apart from that,

I loved it.

Loved the experience of working with other people in a big family.

Yeah, it was a good challenge.

Cos it's where it all started for you, wasn't it, really?

You loved theatre from a young kid.

From really young, yeah, I mean, I started theatre and TV

when I was like four, five years old,

and I've been kind of doing it ever since.

Yeah, musical theatre was where all my training was.

It does feel a bit like going back to my roots.

What was that like, getting the phone call from the West End?

I was terrified.

I was like, "OK, so after ten years of not doing any musical theatre,

"I'm going to go straight into the West End

"to a leading lady role in Drury Lane."

I was like, "OK, I really need to put the graft in,

"make sure that I can pull this off."

-And, yes, it was a brilliant achievement.

-Fantastic.

Right, I'm just going to show you how to finish these off.

Rather than fill them on the bottom,

what you do is, put little holes in the top, one at each end.

-This is just pure whipped cream in here.

-Oh, that's clever.

Nothing else. That's that one, and then we'll fill up this one.

So, basically, the reason why you do this,

if you put them underneath, and when you take a bite out of it,

basically, it's going to come out of the bottom so... Oops.

Maybe not that one.

-Ignore that one.

-A dodgy piping bag.

And then what we'll do is, we'll just take this.

This is a coffee icing and we dip it where you filled the choux buns.

We dip it in the coffee icing, which covers up the holes.

-I do remember eating those in Yorkshire as a child.

-These ones?

-Yeah, the coffee ones.

-But these are cream-filled.

Traditionally, in France, you may fill them with what they call

creme patissiere or creme legere,

-which is a mixture of...

-Like the custardy kind of one?

That's custard and whipped cream,

so it's a combination of the two, really.

For here, for this show, it's got to be whipped cream.

And we just put... You can get a little spoon.

-I'm surprised you didn't pipe it full of butter, James.

-What's that?

I'm surprised you didn't pipe it full of butter.

I've done one for you which is just covered in butter.

Cream is not much better, really, is it?

You can just put this over the top.

Now, you can mix and match, obviously, the toppings.

It's just icing sugar and stuff like that and it will actually set,

so to remember to ice them... to fill them on the top.

You spread this over the top, like that.

-And there you have your...

-Lovely.

-I don't know where you start with this, to eat this.

-No!

I'll give you a spoon and a fork. There you go.

-Maybe I will need two.

-Dive into that.

-I'll give you that one. There you go.

-This looks good.

Filled with whipped cream.

Usually you would just do this, but I'm a little bit scared on TV

to go in for the full... I'm going to...

You'll need a 5km bike ride after that.

Yes.

Look at that. Full of whipped cream.

-That's good.

-Please tell me it beats chicken

-with a little bit of Jersey Royal potatoes.

-Oh, come on!

-I do have a sweet tooth. I'm not going to lie.

-Yes! There you go!

I do love an eclair.

Anyway, today we're taking a look back

at some of the tastiest recipes from the Saturday Kitchen archives

and there are still loads of dishes to get your culinary juices flowing.

Now, up next is Bryn Williams with a pork dish that includes

some very tasty-looking crispy black pudding balls.

It's the brilliant Bryn Williams.

Good to have you on the show. I'm looking forward to this dish

because I'm a big fan of black pudding.

Just remind people what it is first. What is the dish?

It a brunch kind of dish, really. A good organic pork cutlet.

We are going to deep fry the black pudding just for texture reasons,

then we're going to make a quick ragout with butter beans,

-diced apple, a bit of parsley.

-And it's very simple.

-Very simple.

It is a brunch.

The main ingredient has to be good quality organic pork,

and this we use at the restaurant. It's from Wales.

It is from a company called Rhug Estate, which is all organic.

The whole estate is organic.

I was at a farm the other day that had Saddlebacks.

Anything like Saddleback, Gloucester Old Spot...

A lot of farmers are going to this sort of, you know,

fantastic breed of pigs. I always think... My dad was a pig farmer.

He said to me, pigs should be bred to, sort of, sit in a field

and do nothing and eat, not bred to do the 100 metre hurdles.

-Exactly.

-That is why you have a nice bit of fat on there.

-It's very important, isn't it?

-Especially for this.

Yeah, it is vitally important.

You have to have fat on pork, and where we get it up in North Wales,

it is all organic.

-It's not doing 100 metres, as you say, it is eating, sitting.

-Exactly.

So, we're just taking the rind off because we've only got a chop.

-So we're just going to season up the cutlet.

-I'll sort you out for that.

Then straight into a nice, hot pan.

We're going to leave it there for a couple of minutes,

just to colour up.

Most people, particularly when they think of pork,

they love the crackling when they are doing a roast pork.

-Any tips on how to get good crackling on?

-Just score it.

The main thing is to score the skin, rub it with salt.

When you cook it in the oven, you can either cook it on a high temperature

or cook it on the skin itself all the way through, that'll dry it all out.

So two ways, really - either to rub the skin with a lot of salt...

-You also turn it over, don't you?

-Yes.

Or you put it on the high oven, you turn it down three quarters

of the way cooking, and that always works.

You've got the black pudding here, which I...

I mean, I have to say...

Yorkshireman, it's a Lancashire thing.

It is fantastic, this Yorkshire pudding, but it's really

important that you need to get it with bits in it, not pureed.

A lot of textures. You know, it's important.

I think black pudding is a great ingredient. We don't use it enough.

Are people are afraid of it, maybe?

What we are going to do... Good quality black pudding,

we're just going to roll it into a little golf ball size.

Are you a fan of black pudding?

I love black pudding. You know what?

Stornoway black pudding for me, I'm afraid.

-It's got to come from Stornoway.

-You'll enjoy this one.

This is a really, really good...

It is a simple way of cooking the black pudding,

only because when we deep fry them...

I know it sounds a bit strange, we keep the moisture inside and

the nice, crispy outside shell. It's fantastic.

-Call the ambulance now!

-Yeah, exactly.

-So, just season...

-Wait till dessert.

But it's seasoned, the flour, egg and breadcrumbs.

It is quite unusual, the fact that you are paneing it.

But it does keep it nice and moist, doesn't it?

It does keep it nice and moist and that is the main reason

why we pane it, really.

Sometimes we have pan-fried but it just dries it out a little bit,

it gets a little bit crispy. It's not my cup of tea, really.

So we are going to roll it in flour, into the egg.

Being a Yorkshireman, as well... In Lancashire,

it's kind of War of the Roses over there as well.

They have an event every year in Lancashire

where they get black pudding, wrap it in a woman's tight,

pair of tights,

and then throw it at Yorkshire puddings instead of a coconut shy.

-There you go.

-A bit of a waste!

-Do you eat the black pudding after?

Well, I don't know about that!

-They do a black pudding throwing contest, but there you go.

-OK.

-Could you put this in the oven for me?

-Yeah, I will do.

-Straight in. Nice, warm oven.

-Throw that in there.

-Lovely. What's next?

-So, I just...

..put the black pudding into the breadcrumbs.

These are going to take literally three, four minutes.

You don't want the oil too hot, you don't want to burn

the breadcrumbs before it actually gets hot in the middle.

So we put them straight in.

While we are waiting for the black pudding,

we are going to do a very quick ragout.

Just to explain this again - a simple little pane.

You've got seasoned flour, into the egg, into the crumbs.

Straight in the fryer, 160, 170 degrees.

Now, the secret is not too hot

because obviously you don't want it to burn on the outside.

So, we have the diced apple.

-Obviously, apple and pork - great combination.

-Yeah.

So we're just going to lightly colour a little bit of...

Put a little bit of butter into the apples.

I don't know why we don't eat so much pork any more.

-You know, it's kind of...

-Yeah.

The French love it, it is their most popular meat.

The secret is, again, good quality pork and this is really,

really good quality pork. Just put a little bit of colour in the apple,

not too much, otherwise the apple will break down. Add the butter beans.

-These are tinned, are they?

-These are tinned ones.

You could use for your brunch, if you had a little bit of a late night...

-But they are cooked already.

-Cooked beans already.

-Late night - early mornings, I think.

-Early mornings for us.

Getting me out of bed so early on a Saturday morning.

If you use dried and you salt them -

don't add the salt when boiling in water because they break down.

And cook them very, very slowly

because they will burst out their skins as well.

Nice and slow, about three hours or so.

While we are getting that going, little bit of chopped parsley.

And there's a little bit of a... I think it's a twist,

it's cider vinegar, obviously just to cut through

all the fattiness of everything.

So let's reduce that by half.

I suppose that acts as kind of like...

It's the reason why Bramley apples work so well. It's that sharpness.

It's sharp, it just cuts through everything.

In with the chicken stock. You could use apple juice, veg stock.

Just bring that all down together.

You don't want to soften the apples too much...

No, you don't want to break them down, you want a bit of texture.

Obviously the black pudding, the nice, crispy outside,

it has a nice bit of texture.

I'm just going to finish off with a little bit of butter.

Don't really have to, but we can put in olive oil if we want to.

This creates a nice little sauce as well, doesn't it?

-We've seen that before, butter and...

-And the nice little...

The fruitiness of the apple, you get an apple sauce going as well,

so it's very, very tasty.

-Lightly season.

-It's kind of like a broth, really.

It is, yeah, it's kind of a broth.

I think you always have to check and see whether the apples...

-Every apple you're going to have will be different.

-Yeah.

A little bit more pepper. Then we'll get a bit of salt.

-How are these looking?

-There you go. They're all right.

-They're fine.

-About another minute away. There you go.

-We'll serve this up.

-Yep.

You can put as much or as less juice as you want to.

I like quite a lot with this one.

If you've got good quality pork,

you won't need a lot of juice cos all

the flavour will be in the fat, and if it all runs out it'll be great.

-And it's so simple.

-It's very, very simple.

It's a very popular dish we have at Odette's on a Sunday lunch.

People come in, will have a black pudding.

One customer even says he has breakfast and lunch rolled into one.

I never understood what he meant,

but what he actually meant is he comes in,

has a deep-fried black pudding, sometimes with a poached egg,

then he goes onto his lunch, basically.

So he has two courses in one day.

Black pudding... As well as being good with pork like this,

it's also good with fish, isn't it? Things like scallops is really nice.

Yes, or cod. Black cod is really, really fantastic.

On with the pork cutlet.

Here you go, you've got these little tiny... Quite nice, aren't they?

Different.

-There you go.

-Lightly season.

We're going to cut this in half,

-just so you can, you know, have the little crispy shell.

-Yeah.

-Nice and moist.

-Quite a nice alternative if you want to do it

for breakfast, I suppose, really.

This is a brunch kind of dish, but...

I think it's fantastic.

But black pudding, you can do it the same way - black pudding

-and a poached egg.

-Stops it from going dry.

-Fantastic. That is it.

Bryn, you're a star. Remind us what that dish is again.

Roast pork cutlets, deep-fried black pudding

and a ragout of apple and butter beans.

Simple as that.

There we go. Right, let's have a taste.

-There you go.

-Very exciting.

-You get to dive into this.

-A little bit early for this.

-No, not at all. It's never too early.

There we go, dive in. Tell us what you think.

The black pudding as well, it's so nice doing it that way.

A little bit different.

I always try for the nice, moist middle,

the crispy outside with the lovely pork.

Because I think a lot of people don't like black pudding

because it does end up being quite dry a lot of the time.

I suppose you could do that with white pudding.

White pudding goes a bit dry sometimes,

but I think it goes really well.

This is mine.

-Spot the Scot! It's not going down to you guys!

-Stopped here.

Actually, I cooked pork last night.

I had 20 people round and I got this rolled loin and it's six kilos.

I got it in the oven and it was just...

I stuffed it with fennel, garlic and salt

and it worked really well, it was gorgeous.

-This is lovely.

-You should be doing this, then.

-That's all you're getting. But a great combination, isn't it?

-Mmm!

Oh, it's absolutely seasoned perfectly, it's just gorgeous.

-Pass it down to Atul and let him have a go.

-It works really well.

-Black pudding is interesting to me.

-Works really well.

-Really nicely done.

-Just a different way, which I think is something...

Not being completely different to the old, but just getting a texture.

-I think texture is very important in a plate of food.

-Yeah.

-Atul?

-It's fantastic.

-There you go.

Aggie MacKenzie almost licking the plate clean there.

Now, time to join Floyd In Spain,

and he's cooking up a hake fish for monks.

So, does that make it monkfish?

"Dear Hector,

"finally decided to take a bit of exercise

"on the historic pilgrims' way to Santiago.

"Incidentally, the handmade boots from Jermyn Street

"are bearing up beautifully.

"Do you know, though, it's jolly solitary being a pilgrim.

"Gives one time to reflect and ponder the quiet beauty that is Galicia."

You can forget the quiet solitude bit.

I seem to have arrived in the middle of their fiesta season.

Actually, they seem a brilliantly friendly bunch

with a penchant for bagpipes.

Very Celtic.

But, going back to the pilgrim bit.

Do you know, they wore a scallop shell

to show fellow travellers that they were on the road for Santiago.

And, as a gastronomic pilgrim, I think,

it bodes well for some succulent seafood delights.

I can't wait!

Once upon a time, actually, early in the ninth century,

A star shone down on a field and revealed the mortal remains

of St James the Apostle.

A great cathedral was raised and, from then on, it was known as

Santiago De Compostela, "St James of the star field".

Brilliant.

This giant censer was created to freshen the air,

fouled in former times by smelly pilgrims,

who slept unwashed in the galleries.

So, 600 years ago, the priests here

designed this holy, flying, giant air freshener.

Well held, sir.

There is a feeling, almost a spiritual feeling,

an ancient feeling about Galicia.

The writer Graham Greene came here to rest and take stock of the world,

to this very monastery, in fact.

He stayed for a few weeks,

probably had some wonderful meals here and converted to Catholicism.

Buenos tardes, senor.

CHURCH BELLS CHIME

Actually, you can't just turn up

at Oseira monastery and take over their kitchen - not THAT easily.

So, my chum, who you will meet later, Moncho,

a brilliant cook, by the way,

arranged for me to cook for a few of his chums.

That's a lovely drop of local wine. Anyway, Clive, into my kitchen.

In fact, it's not my kitchen,

it's a 15th century monastery kitchen

which I've borrowed for the day,

to cook what must be one of Galicia's signature dishes.

It's a very simple dish.

The kind of food that the monks have been eating here

for hundreds of years, and famous visitors

and others seeking refuge here might have eaten, too.

It's hake cooked with potatoes, red peppers, green peppers,

garlic, olive oil, and paprika.

What I've got to get you to do is to spin round,

if you wouldn't mind, to the other side of the stove there,

where - and once you've got there,

thank you very much indeed, I'll just have a quick slurp -

where, over here, I have a pot of water simmering away with some onions in.

Stay on it, please.

What's going straight into that are these lovely pieces of fish.

Poach those in the water flavoured with onions and

a little bit of smashing sea salt.

Stay with it because over, coming next,

red and green peppers go in there, as well.

And that whole lot simmers away, for probably 10 minutes,

or something like that.

Excellent.

Whack the pot of oil onto there with some garlic,

add some more garlic. Let that sizzle away.

Sizzle, sizzle, sizzle. OK. That's enough sizzling, Clive, I think.

Over to the main thing here, you can see that the fish is virtually cooked.

The peppers are soft and tender. That one isn't quite.

Ought to go in a bit further.

And another part of the dish are these potatoes,

sliced and boiled in salted water,

with bits of onion which form the base of the whole thing.

So we get those in.

I don't know about you, Clive,

but - back up to me for just a second -

I'm feeling a bit rusty, you know.

It's such a long time since I've worked with you.

I don't feel like I've got my usual fluid sort of self.

So, I think what I should do is have the slightest of slurps because,

you know, when in a crisis, and when kitchens get hot and dusty

and when you've travelled a long way and you're in a strange place,

speaking in foreign languages with hosts that you've never met before -

I do mean hosts,

and they are quite holy hosts, it has to be said, you know -

you need a few seconds to compose yourself.

Excuse me, just a sec.

Right, OK, Clive. On with the sauce.

We must make it before the garlic gets too burnt.

The garlic in the olive oil.

And then the paprika stirs into that.

Just gently, like that. Not too hot, otherwise it will burn.

So, pull that off the heat. Completely.

Mmm.

Hmm.

I'm in serious trouble here. Sorry.

We have to admit that, sometimes in a cook's life,

things go seriously wrong

and I have absolutely ruined the sauce.

AS PLAINSONG: # Senor Floyd has ruined the sauce! #

Ayuda! Moncho!

I have to call an expert. I'm in serious trouble.

HE SPEAKS SPANISH

Ah! Gracias! Comprendo!

What he's saying is, where I went wrong was,

I was trying to stir the whole thing up to make a liaison of the sauce.

You know, like you might do with flour, or cream, or something.

In fact, all you've got to do, he says, is let the garlic settle,

let the paprika settle and then just spoon off the flavoured oil.

Clive, I need a really good close-up as I move this over.

Really good close-up.

You see that pure, cloud-free oil, but just flavoured

by the wonderful paprika and the garlic.

Then you just pour that over the fish. OK.

Remember the Trinity of vegetables, the peppers, the garlic,

and the onions.

Only the older and sick monks are given meat or fish to eat.

The rest have to rely on produce from the garden.

So, what do they think of my dish? Galicia on a plate?

How do you find... How'd you like the food?

Lovely. I find it is wonderful already. I congratulate you.

What I find really curious is to eat, in Galicia,

a Galician plate made for an English cook!

This is really nice.

If I could just ask you what is the spirit of Galicia?

I think, if there is something different on Galicia about

the rest of Spain is that Galicia is a part of that old culture,

Celtian culture.

It's like a bloc with England, French, German, you know,

and France.

But Galicia is a rest of Celtic civilisation.

So, it's normal, you can find normally,

you know, blond and blue-eyes people.

Normally. Tall and strong people.

Much more from the rest of Spain.

And it is a very peculiar difference from the rest of Spain.

Every year, for as long as anyone can remember,

and probably before that, the locals ride out into the hills

to round up the wild horses that graze freely.

Now, the object of the exercise is to brand the young foals.

In Spain, the practical side of the exercise is naturally

turned into a fiesta, a holiday for the whole village.

It's also an opportunity for the young bloods of the area,

the agarradores,

to get noticed by their chums as they attempt to dominate

these frantic creatures.

Anyway, this is a food programme, not an anthropo...anthropo...

not a human studies class, and this is pulpo a la feria.

Boiled octopus snipped into bite-size bits,

sprinkled with olive oil and cayenne pepper,

and the Galicians are very fond of it.

The afternoon air is full of delightful smells.

Carcasses of goats split open gently cook

on smouldering fires made from the vine leaves.

This method gives a unique flavour

that no man-made oven could ever give.

It's the sort of cooking that El Cid or Charlton Heston

would have had before doing battle with the Moors.

And suckling pig, something they would never have dreamt of eating,

cooked to perfection.

The sweet aromas of all this food heighten the senses,

and this afternoon will see the making of local heroes,

the bravery of incompetent fools, broken bones and dented egos,

before the horses are released back to their, no doubt, beloved hills.

I can never separate the look of the countryside from the food I eat.

After all, what goes into the pot is only

a result of history and climate.

But, in Galicia, people seem to have hedged their bets over the centuries.

Even their precious granaries that keep their maize and potatoes

have a curious mixture of pagan and Christian symbolism.

At one end of the granary is the rock that represents

the Celtic belief in the earth and its bounty.

And, at the other, the cross. Here, both are equally valid.

There is a thread of Celtic gastronomy which stretches

from Galway to Galicia via Wales, via Ireland and Scotland.

And Brittany too.

All of these places have a stew, whether it's an Irish stew,

a Welsh cawl, a Lancashire hotpot from the Welsh taken up there,

or the dishes of beans and mutton and ham.

There is one here too. It's called a Cocido, OK?

That is the end of the historical gastronomic lesson.

Clive, come in close,

quick spin round the ingredients, if you please.

First of all, potatoes. Follow my hand.

Chickpeas soaked overnight for 24 hours at least.

Cabbage, remember the Irish bacon and cabbage.

A real chicken, proper free-range chicken.

Shin of beef, sausages, cabbage and finally a pine cone.

Because in the days when this kind of dish

was made to take to the fields, they didn't have

a Calor gas burner like I've got, they'd build a fire of pine cones.

Anyway, there is one other thing essential to Celtic cookery,

which is the pig. And stay there, because I'll bring it up to you.

You need a really good leg of cured pig soaked overnight for 24 hours.

Right, Clive, follow me, dear boy.

Into our pot, here, close up, that's some chickpeas we've already

had cooking for about 40, 50 minutes, something like that. OK?

We then put our leg of pig in. Goes in like that.

We have a slight problem because my assistants haven't

provided quite enough water.

There, that's better.

It's worth pointing out, this isn't a dish for a loving couple,

this is a dish for a field full of workers, OK? Right.

The ham's in, the chickpeas are in.

The next thing, which takes a long time to cook, is the shin of beef.

Clive, follow that in, if you will.

Shin of beef and the bone full of marrow to give unctuous

flavour to the whole thing.

Right, now, it's not easy to cook a four-hour dish in three and a half

minutes on television.

Please pretend an hour has gone by, the ham has cooked

a little bit, the beef is cooked a bit and we now put the

next-most-tender ingredient in which is this lovely free-range chicken.

Claws and all, because that produces gelatine which enriches the stock.

Chicken goes in. Thank you very much. Now, back up to me, Clive.

Another hour has gone by. Clever, isn't it, this television business?

And then you pop the old tatties in.

So beloved of the Irish and the Celts, the world over.

Tatties go in. Oh, I hope I didn't splash you, dear.

I did.

So sorry, dear. I hope I haven't smeared you.

That better? Good.

Imagine another 40 minutes to allow the potatoes to cook

has gone by and you add the cabbage.

So beloved of the Celts the world over.

I repeat again, and then, because we have here in Galicia

these wonderful smoked spicy sausages, and as the man said,

what's the difference between these and an English sausage?

The thing is meat. These have got them and the other ones haven't.

But they're trying to ban them in England, aren't they?

That goes in as well. OK? Now it simmers away for four hours.

I'm going to have a little snooze, possibly under the vines,

possibly read a book, maybe improve my adjectives.

Instead of saying, "Brilliant," all the time,

I might say, "God, it's a smashing dish."

Back on the pot.

It's very fitting that the vines here are held up high from

the damp ground by granite posts, a sort of Stonehenge of viticulture.

Because without the height, the grapes would rot,

instead of turning into a fruity and fresh-tasting white wine

that could well be the envy of all of Spain.

The monks from Germany in the 12th century first introduced the

Albarino grape and I, for one, found its delicate flowery,

rainwater aftertaste quite stunning.

Especially with the local sheep's cheese and a good book.

So, after hours of gentle simmering, this robust dish is ready.

It's as far from nouvelle cuisine as you can get.

Even roast beef and Yorkshire pudding looks delicate -

even fade next to this substantial Galician stew.

Best eaten in the open air with lots of chums watching a big,

fat sun sink as only suns can, below the Albarino vineyards.

PIANO PLAYS

Dear Hector, you'd really like the food here.

The seafood or the mariscos, as we in the know say, are superb.

And as every restaurant seems to have a piano,

you'd like it very much.

Each window was like one of those lovely Victorian

oil paintings and as you know,

I'd love to be a painter capturing the gold-y pink of these

larger Atlantic prawns or the fresh silvery sheen of the sardines.

PIANO PLAYS

Oh, yes, you'd love it here.

These, don't be alarmed, are percebes.

They're really weird and they cling to rocks and remind me of tiny,

scaly elephant's feet. Simply boiled, they're quite delicious.

In fact there's not much you wouldn't like.

Freshly grilled sardines and almejas - sweet little clams

that live on sandy beaches.

It's quite good, this music, isn't it?

This is Paco, my latest chum, and he's tasted it all.

His favourite is clams in a garlic and fresh tomato and onion sauce,

simply thickened with flour and local white wine,

and it's one of the classics around here.

And, yes, the symbol of Galicia,

fresh scallops seasoned with sea salt and flour,

then simply fried for three minutes in olive oil.

Fresh pimientos from the village of Padron.

It's surprising how superb they taste when they haven't been

wrapped in clingfilm and left under the supermarket lights for a week.

You see, the essence of Galician food is simply fresh produce.

As ever on the Best Bites, we're looking back at some

of the most memorable recipes from the Saturday Kitchen archives.

Still to come on today's show,

Cass Titcombe and Bill Granger go head-to-head

at the Omelette Challenge hobs,

and it's Cass' first time, but can he make it on the board?

Adam Beyer is here with a recipe tailor-made for the barbecue.

He char-grills butterflied double lamb rump and serves with

toasted couscous and a tomato and balsamic vinegar salad.

And Alan Davies faces his food heaven or food hell.

Did he get food heaven - spicy haddock with wok-fried broccoli?

Or his food hell - dark chocolate tart with chocolate Turkish delight?

Find out what he got at the end of the show.

Next up, it's Tristan Welch, who's making a right faff.

Right, on the menu, I know you want to get straight off with this...

-Yes, please.

-The name of the dish.

-Erm...

We call it lobster a la faff, but the French call it omar a la faff.

LAUGHTER

Right. Your kind of traditional dish, this one, in your restaurant?

This is an exceptional dish we serve in the restaurant.

It's not on the menu because it's special,

-so we serve it as a special.

-OK.

-In here, we've got a lobster.

-Whole cooked lobster.

-Whole cooked lobster.

And we're just popping it into some white wine

and we're going to pot roast that in the oven.

I've got some scallops here, which I'm opening up,

cos this is going to be made into a tortellini,

which we're going to use, these little wonton wrappers.

-Just going to add to the faff of the dish, I think.

-Exactly.

THEY LAUGH That's my world.

Just gives me something to do, I know that for a fact.

Right, what's next? You put the lobster in the oven -

why in the oven for two minutes?

Because it actually permeates or infuses with that white wine

beautifully and it's the basis of this most fantastic sauce,

erm, called a press sauce.

We're going to take the lobster bones, crush it,

get all those lovely flavours into the sauce.

Anyway, I'm going to use this, as well.

It's a wild sea herb called orach.

Very much like spinach, tastes a little bit like...