02/07/2017

0:00:02 > 0:00:04Good morning, I'm Matt Tebbutt, and I've some outstanding dishes

0:00:04 > 0:00:06to kick-start your Sunday morning.

0:00:06 > 0:00:08So please sit back and enjoy today's line-up

0:00:08 > 0:00:09of brilliant Saturday Kitchen Best Bites.

0:00:30 > 0:00:31Welcome to the show.

0:00:31 > 0:00:34Now, don't go anywhere, because I have a whole heap of fantastic chefs

0:00:34 > 0:00:37cooking up brilliant food and some great guests who are eager to eat.

0:00:37 > 0:00:39Coming up on the show today...

0:00:39 > 0:00:42James Martin cooks rhubarb chutney with mackerel and watercress

0:00:42 > 0:00:43for Dexter Fletcher.

0:00:43 > 0:00:46Silvena Rowe cooks pork belly with a difference.

0:00:46 > 0:00:47The pork belly is slow-roasted

0:00:47 > 0:00:50and coated in a sticky blueberry and chilli glaze,

0:00:50 > 0:00:53and it's served up with whipped feta, yoghurt and cumin salad.

0:00:53 > 0:00:57The amazing Ashley Palmer-Watts is here with a stunning scallop dish.

0:00:57 > 0:01:00He makes a vegetable stock and adds clams and samphire

0:01:00 > 0:01:01and creates a broth.

0:01:01 > 0:01:04He then pan-fries scallops and plates it all up with pickled dulse.

0:01:04 > 0:01:07And they're celebrating James' 40th birthday in

0:01:07 > 0:01:08the omelette challenge today,

0:01:08 > 0:01:11and there's not two but three chefs battling it out,

0:01:11 > 0:01:13so keep watching to see how it works out.

0:01:13 > 0:01:17Then it's over to Paul Rankin, who's celebrating British rose veal.

0:01:17 > 0:01:20Broad beans and Romaine lettuce are cooked in foaming butter

0:01:20 > 0:01:23and are served with pan-fried veal chops and Jersey Royal potatoes.

0:01:23 > 0:01:27And finally, Patsy Palmer faces her food heaven or her food hell.

0:01:27 > 0:01:30Did she get her food heaven - strawberry mille-feuille

0:01:30 > 0:01:31with strawberry sauce -

0:01:31 > 0:01:33or her food hell - smoked salmon and spinach tart

0:01:33 > 0:01:35with watercress pesto and salad?

0:01:35 > 0:01:38You can find out what she got at the end of the show.

0:01:38 > 0:01:40But first, it's over to Oliver Rowe

0:01:40 > 0:01:42who's doing his best to keep it local.

0:01:42 > 0:01:45- Oliver.- Hello.- Nice to meet you. - Nice to meet you, James.

0:01:45 > 0:01:46So why do this?

0:01:46 > 0:01:48Why don't you open it in Hampshire or somewhere like that,

0:01:48 > 0:01:49where you can find stuff?

0:01:49 > 0:01:52Because I'm from London, I'm a Londoner and very proud of it.

0:01:52 > 0:01:53So, tell us what you're cooking.

0:01:53 > 0:01:55Yeah, I'm going to do a pan-roast chicken -

0:01:55 > 0:01:57the chicken's from Waltham Abbey -

0:01:57 > 0:02:01with a creme fraiche spaetzle - German pasta type thing.

0:02:01 > 0:02:05- And a cabbage, dill, lemon, garlic salad.- Lovely.

0:02:05 > 0:02:07- So, first things first... - Can you get the chicken?

0:02:07 > 0:02:10- That's the first thing. - Start getting my...

0:02:10 > 0:02:13Right, so tell us a little bit about the marinade to go on this chicken.

0:02:13 > 0:02:17- The marinade is... I'm sneakily getting that in there.- Right.

0:02:18 > 0:02:21And the marinade for the chicken was lemon zest, lemon thyme,

0:02:21 > 0:02:24garlic and some white wine.

0:02:24 > 0:02:27- White wine in there as well? - White wine in there, yeah.

0:02:27 > 0:02:29- And just leave it, what, overnight? - Yeah, if you can.

0:02:29 > 0:02:32At least an hour or so. I'm going to season that.

0:02:32 > 0:02:34Now, the chicken, before you put that in the pan,

0:02:34 > 0:02:36that's quite an unusual cut because it's all one piece.

0:02:36 > 0:02:38You take the two sides of the chicken off

0:02:38 > 0:02:39and take out the leg bone.

0:02:39 > 0:02:40It's a little tricky the first time,

0:02:40 > 0:02:43but once you've done it a few times, it's not too hard.

0:02:43 > 0:02:44You can get your butcher to do that?

0:02:44 > 0:02:46- Yeah, you can get the butcher to do it.- OK, lovely.

0:02:46 > 0:02:49So that's fine. So, really nice hot pan.

0:02:49 > 0:02:51I suppose the advantage of that is white and dark meat all in together.

0:02:51 > 0:02:54Exactly. I like... I like both.

0:02:56 > 0:03:00And as John was mentioning when he was cooking the fish,

0:03:00 > 0:03:04- chicken doesn't take nearly as long as you think.- Yeah.

0:03:04 > 0:03:06So, I'm just getting the colour on the skin there.

0:03:06 > 0:03:08That'll take a few minutes.

0:03:08 > 0:03:11In the meantime, I'm going to make my spaetzle, which is flour, eggs,

0:03:11 > 0:03:13celery seed, and I'll whizz them up in here.

0:03:13 > 0:03:14Tell us where this originates from.

0:03:14 > 0:03:16Spaetzle's from the deep south, deep German south.

0:03:16 > 0:03:19It's a kind of real traditional dish, and I love it.

0:03:19 > 0:03:21Oopsie, flicking my flour...

0:03:21 > 0:03:23And it's the equivalent to the Italian pasta, really, I suppose?

0:03:23 > 0:03:25- You can help me get the eggs in, if you want.- Yeah.

0:03:25 > 0:03:28- How many do we want?- All of them. - All of them?!- There's seven, yeah.

0:03:28 > 0:03:30It's basically, flour and egg,

0:03:30 > 0:03:33a pinch of salt and those seeds in there.

0:03:33 > 0:03:36Right. And we've used plain flour in there, have we?

0:03:36 > 0:03:39- Yeah.- Lovely.- Exactly. We get our flour from...

0:03:39 > 0:03:42It's grown in Dartford and Barnet, milled in Ponders End.

0:03:42 > 0:03:44Now, this interests me.

0:03:44 > 0:03:47All these ingredients from all these places - what's been

0:03:47 > 0:03:50the most interesting ingredient you've found on your travels?

0:03:50 > 0:03:52- I like the flour. I think the flour's pretty good.- Yeah?

0:03:52 > 0:03:56- But the fish was pretty exciting, going on the Thames.- Lovely.

0:03:56 > 0:03:59- So you're making this... - You don't want to whizz it too long.

0:03:59 > 0:04:03- Just blend it.- Because the gluten... - Yeah.- OK.

0:04:03 > 0:04:05- It'll strengthen it and it'll be no good?- Yeah.

0:04:05 > 0:04:06As you can see, it's quite wet.

0:04:06 > 0:04:09It's really a batter as opposed to a pasta, a paste.

0:04:11 > 0:04:13OK. So, the chicken, you're just sealing that?

0:04:13 > 0:04:15I'm just sealing it and getting some nice colour on that.

0:04:15 > 0:04:18I mean, that's looking pretty nice, actually.

0:04:18 > 0:04:20I'm going to pop that in a really hot oven.

0:04:22 > 0:04:27That's 200? About 210, something like that? Yeah, about that.

0:04:27 > 0:04:29- A bit more. - Straight in there. Lovely.- Right.

0:04:29 > 0:04:31That's the spaetzle.

0:04:31 > 0:04:34I actually made some earlier cos I didn't want to get myself all messy.

0:04:34 > 0:04:35- Ah, right. - This is just a piping bag.

0:04:35 > 0:04:38- This is just a basic mixture in a piping bag.- In a piping bag.- Lovely.

0:04:38 > 0:04:41And you'll see... Give that a little stir.

0:04:41 > 0:04:42Now I can lose this.

0:04:42 > 0:04:44So can I be doing something with this cabbage

0:04:44 > 0:04:45while you're doing that?

0:04:45 > 0:04:47Yeah, if you could just...

0:04:47 > 0:04:52So, we've got, basically, dill, lemon, garlic, the cabbage.

0:04:52 > 0:04:55Dress that with seasoning, some of this lovely rapeseed oil.

0:04:55 > 0:04:58- Rapeseed oil?- Yeah. - Of course, this is...

0:04:58 > 0:05:00Cos the ingredients, the bulk of your ingredients,

0:05:00 > 0:05:03like chicken and veg and stuff like that, not a problem.

0:05:03 > 0:05:05When you start talking about your oils and your salt.

0:05:05 > 0:05:07Literally, you were on about everything.

0:05:07 > 0:05:10Yeah, everything. Everything we can. Everything we can.

0:05:10 > 0:05:11Obviously not olive oil.

0:05:11 > 0:05:15- The salt is from Maldon, so it's a little way out.- Essex, yeah?- Essex.

0:05:15 > 0:05:18But it's amazing salt. It's the best salt in the world, really.

0:05:18 > 0:05:20Spices, we couldn't get.

0:05:20 > 0:05:22I went to Kew Garden to try and get the spices,

0:05:22 > 0:05:24- and that was a no-go.- No chance!

0:05:24 > 0:05:27Yeah, you have to have to have it certified for botanical research

0:05:27 > 0:05:29to sort of get anything...

0:05:29 > 0:05:30Explain to us what you're doing.

0:05:30 > 0:05:33I'm just drizzling this straight into the water there.

0:05:33 > 0:05:35Cos this conventionally would be done in a pan

0:05:35 > 0:05:38- with, like, a colander and they would squeeze it in.- Yeah, exactly.

0:05:38 > 0:05:41And obviously, it drips through in small bits.

0:05:41 > 0:05:43I'm just going to wash my hands.

0:05:43 > 0:05:46So I'm just going to put raw cabbage, sliced up...

0:05:46 > 0:05:49- Make sure you season it up really nicely.- Sorry, yeah.

0:05:49 > 0:05:50And plenty of oil.

0:05:50 > 0:05:53- Plenty of oil?- Dill.- Dill! - Lemon.- All right.

0:05:53 > 0:05:56- Crush the garlic. Go, go, go! - All right, I'm going! I'm going!

0:05:56 > 0:05:57- I'm going.- Bit slow, isn't he? - Yeah, I know.

0:05:57 > 0:06:00I tell you what, he hangs around, doesn't he?

0:06:00 > 0:06:04- Thank you very much!- It's all right. Any time.- There you go.

0:06:04 > 0:06:07- So, have you ever cooked spaetzle, John?- Me?

0:06:07 > 0:06:10Yeah, as a sort of young kid training in Australia,

0:06:10 > 0:06:13we had... Our tutors were Swiss,

0:06:13 > 0:06:15and they taught us how to make proper spaetzle.

0:06:15 > 0:06:16We had spaetzle pans,

0:06:16 > 0:06:18which are like a flat colander thing with holes in it,

0:06:18 > 0:06:20and you pour the batter into it,

0:06:20 > 0:06:22and then you scrape it backwards and forwards.

0:06:22 > 0:06:24It drops into the water like little teardrops.

0:06:24 > 0:06:26Then you take them out and then you pan fry them in butter.

0:06:26 > 0:06:28- Delicious.- Lovely.- Lovely. - Looking forward to...

0:06:28 > 0:06:31- Nicer than my kind of cheating piping bag.- I like your idea.

0:06:31 > 0:06:34- I think it's very clever. - They're done. That's very quick.

0:06:34 > 0:06:36- Literally only a couple of minutes! - I'm draining them now.

0:06:36 > 0:06:38Yeah, no messing around.

0:06:38 > 0:06:40So, how long do you cook the chicken in there?

0:06:40 > 0:06:42What, 10 minutes, something like that?

0:06:42 > 0:06:44Yeah, if it's a really lovely hot oven.

0:06:44 > 0:06:46But in sealing the skin, you've actually started

0:06:46 > 0:06:49cooking it down a bit... cooking it off a bit already.

0:06:49 > 0:06:52But I don't think we're going to quite have time to cook it properly,

0:06:52 > 0:06:55so I've got one that I cooked earlier.

0:06:55 > 0:06:58What are we doing with this? You would fry this off?

0:06:58 > 0:07:00I would fry it off, but again, I haven't quite got time to do that,

0:07:00 > 0:07:02so I'm just going to sploosh a bit of my sauce on it.

0:07:02 > 0:07:05Explain to us what's in that sauce, because that...

0:07:05 > 0:07:06What have you got in there?

0:07:06 > 0:07:09First of all, we've got some shallots, diced them,

0:07:09 > 0:07:13reduced them with white wine, and then I just...

0:07:13 > 0:07:15threw in a whole load of creme fraiche.

0:07:15 > 0:07:18- Often creme fraiche splits with me. - Yeah, I know.

0:07:18 > 0:07:20Well, I don't seem to be having that problem,

0:07:20 > 0:07:22so either it's my creme fraiche...

0:07:22 > 0:07:24We make our own creme fraiche.

0:07:24 > 0:07:26Yeah, well, that's probably the reason why...

0:07:26 > 0:07:29You can get... If you don't get really, really, really top,

0:07:29 > 0:07:30it can...yeah, split.

0:07:30 > 0:07:33Just make sure it's really top-quality creme fraiche,

0:07:33 > 0:07:35- or make it yourself - there you go.- There we go.

0:07:35 > 0:07:38See, that's my fault - I've been buying the cheap stuff, you see.

0:07:38 > 0:07:40Once a Yorkshireman, always a Yorkshireman, you see?

0:07:40 > 0:07:42LAUGHTER

0:07:42 > 0:07:45You've got to save money somehow, haven't you, really?

0:07:45 > 0:07:48- Right.- Right, so that's that. How's the cabbage salad...?

0:07:48 > 0:07:50I'm doing it, I'm doing it, I'm doing it. I'm doing it.

0:07:50 > 0:07:53- It's getting there. - I want that to...

0:07:53 > 0:07:56So I've just got a little bit of the oil in here, lemon juice,

0:07:56 > 0:07:58the cabbage...

0:07:58 > 0:07:59- That looks gorgeous.- Seasoning!

0:07:59 > 0:08:01- You can do that a little bit ahead. - Right...

0:08:01 > 0:08:03What's my garlic...?

0:08:03 > 0:08:06- Yeah, I put some garlic in it. - OK, fine.

0:08:06 > 0:08:10- We're having a tiff.- There you go. - You can do that a little bit ahead.

0:08:10 > 0:08:13Yeah, we'll do it ahead next time you're on, I think -

0:08:13 > 0:08:14I'm not doing it!

0:08:14 > 0:08:17- Right, so a little bit of lemon juice.- Whingeing!

0:08:17 > 0:08:21- OK.- Lovely.- There's a plate. - I'm getting the plate, chef.

0:08:21 > 0:08:24- I'm taking the plate.- Could you keep me a little piece of dill aside?

0:08:24 > 0:08:26- No, I haven't got dill. I'll get dill.- There you go.

0:08:26 > 0:08:30There we go. Right. That's that. That's that.

0:08:31 > 0:08:33Right, now...

0:08:33 > 0:08:35What's happening now? Look at that.

0:08:35 > 0:08:38I want, on this plate, a little bit of the...

0:08:38 > 0:08:40Do you know what?

0:08:40 > 0:08:42Hands - use your hands.

0:08:44 > 0:08:45There you are.

0:08:48 > 0:08:49So, anyway, right, you've got it...

0:08:49 > 0:08:50How are you going to carve this?

0:08:50 > 0:08:52I'm going to carve a little bit of white meat,

0:08:52 > 0:08:54a little bit of brown meat cos I like both,

0:08:54 > 0:08:56and that's the whole joy of this cut of chicken.

0:08:56 > 0:08:59If people were making this at home, this spaetzle, you could

0:08:59 > 0:09:01keep it in the fridge, couldn't you, once it's cooked?

0:09:01 > 0:09:03You can. You can either keep them...

0:09:03 > 0:09:05Drain them, toss them in a little bit of oil

0:09:05 > 0:09:08and then...keep them in the fridge.

0:09:08 > 0:09:10Or you can actually keep them in water.

0:09:10 > 0:09:12- Really, just sit it in the water in a tray?- Yeah.- Lovely.

0:09:12 > 0:09:14Right, how are we going to serve this?

0:09:16 > 0:09:19- See, this is a nice big fat... - Yeah?- ..fat one.

0:09:19 > 0:09:22- There's probably two people in there.- Two portions?!- Yeah.

0:09:22 > 0:09:23Look at that. That is just...

0:09:23 > 0:09:25You can tell you're down south now, can't you?

0:09:25 > 0:09:28I tell you what, that'd be a starter where I come from!

0:09:28 > 0:09:30LAUGHTER They'd be like, "What's this?"

0:09:30 > 0:09:32That fits in your sandwich this afternoon.

0:09:32 > 0:09:35- With your cereal!- Exactly!

0:09:35 > 0:09:37Right, and some of the sauce.

0:09:37 > 0:09:40No herbs. Just literally shallot, a bit of white wine...

0:09:40 > 0:09:43- That's your lot.- Lovely.- Sorry. - It looks great.

0:09:43 > 0:09:45A bit of extra sauce on there.

0:09:45 > 0:09:47I would actually reduce that a little bit more in general.

0:09:47 > 0:09:49- Look at that. - And then... Can we put that on?

0:09:49 > 0:09:51Then you can put that on. Go on, then.

0:09:51 > 0:09:52- Have I got time?- There you go.

0:09:52 > 0:09:55And look at that, all that within the M25.

0:09:55 > 0:09:57Remind us what that is again.

0:09:57 > 0:10:01That is pan-roast chicken with creme fraiche spaetzle

0:10:01 > 0:10:03and cabbage, dill and lemon salad.

0:10:03 > 0:10:05Lovely.

0:10:09 > 0:10:12Right. Well, I know you guys are chatting away over here cos...

0:10:12 > 0:10:14You'd be a mess at cooking this - is that what you said?

0:10:14 > 0:10:19- I would be a mess.- There you go. Have a seat. Now, dive in!

0:10:19 > 0:10:21- You've all been wanting to taste this, all chatting away.- OK.

0:10:21 > 0:10:25- OK, I'm going to try this. - Can I try some?

0:10:25 > 0:10:27That's the part that everyone wants!

0:10:28 > 0:10:30Didn't get a taste of the halibut.

0:10:30 > 0:10:32- How's that cabbage? - The spaetzle's great.

0:10:32 > 0:10:34Cabbage is just the best part of it!

0:10:34 > 0:10:36Have you tasted that cabbage?

0:10:36 > 0:10:39The cabbage? I made it! It's perfect, isn't it?

0:10:39 > 0:10:42- LAUGHTER - It's funny how people sort of go...

0:10:42 > 0:10:43ALL SPEAK OVER EACH OTHER

0:10:43 > 0:10:47- Without the... - It's fantastic.

0:10:47 > 0:10:50But I prefer it just with a lemon dressing. Do you know what I mean?

0:10:50 > 0:10:52I think it's lighter, More summer-y.

0:10:52 > 0:10:53So fast, everything!

0:10:53 > 0:10:56It's not French, but would the wife approve?

0:10:56 > 0:10:57- I'm sure, yeah.- Delicious.

0:11:02 > 0:11:05Those Austrian noodles look really good and they're really

0:11:05 > 0:11:07simple to make, so why not give them a go this weekend?

0:11:07 > 0:11:10Now, coming up, James makes rhubarb chutney

0:11:10 > 0:11:12with mackerel and watercress for Dexter Fletcher,

0:11:12 > 0:11:15but first, it's over to Rick Stein who's creeping around in

0:11:15 > 0:11:17a dark shed in the Yorkshire Dales.

0:11:20 > 0:11:22Well, I've come here to the Yorkshire Dales

0:11:22 > 0:11:24cos there's something here that really interests me.

0:11:24 > 0:11:28I love ewe's milk cheese - Roquefort in particular.

0:11:28 > 0:11:31But I believe I'm right in saying that North Yorkshire

0:11:31 > 0:11:35is the only place where the indigenous cheese was ewe's milk.

0:11:35 > 0:11:37The reason for that's quite simple,

0:11:37 > 0:11:42that when William the Conqueror conquered England in 1066

0:11:42 > 0:11:44and gradually moved north,

0:11:44 > 0:11:48the soldiers that came up here were, well, to put it quite mildly,

0:11:48 > 0:11:49appalled by the cuisine.

0:11:49 > 0:11:51And they moaned to William the Conqueror

0:11:51 > 0:11:54and said, "We've got to have something decent to eat."

0:11:54 > 0:11:57So he sent one of his abbots over here with a lot of monks,

0:11:57 > 0:12:01and they started making the local cheese from back in Normandy,

0:12:01 > 0:12:02which was ewe's milk.

0:12:02 > 0:12:05But what's so interesting is that the local cheesemakers

0:12:05 > 0:12:08are now making ewe's milk cheese again -

0:12:08 > 0:12:11people like Mrs Bell with her blue cheese.

0:12:11 > 0:12:15One of the most important things to small local producers

0:12:15 > 0:12:17is knowing how to market your product.

0:12:17 > 0:12:19There are no flies on Mrs Bell -

0:12:19 > 0:12:21or her cheeses, for that matter!

0:12:21 > 0:12:24Because when I arrived, they were busy starting a campaign

0:12:24 > 0:12:28to tell the world about her soft, creamy ewe's milk cheese.

0:12:28 > 0:12:31I get a lot of cheeses sent to me, but once in a while,

0:12:31 > 0:12:33one really grabs you, and this one did.

0:12:33 > 0:12:36When I saw the wrapper, it said "Mrs Bell's Blue" on it.

0:12:36 > 0:12:38Well, that was intriguing for a start.

0:12:38 > 0:12:41And then I tasted the cheese and, you know,

0:12:41 > 0:12:43I suppose you get the old tingle on the back of the neck,

0:12:43 > 0:12:45you just think this is just fantastic,

0:12:45 > 0:12:47and I had to come up here.

0:12:47 > 0:12:50I had this sort of image like Mrs Kirkham, Mrs Bell

0:12:50 > 0:12:52and the little sort of nice cottage industry.

0:12:52 > 0:12:56And I got here and, well, it's not like that at all!

0:12:56 > 0:13:00- And there should be a scene... How about that?- That's nice.

0:13:00 > 0:13:03So what does cheese-making mean to you?

0:13:03 > 0:13:06Why does it matter to you so much? It obviously does.

0:13:06 > 0:13:09I'm just very passionate about the fact that in Britain

0:13:09 > 0:13:11we've got so many wonderful cheeses.

0:13:11 > 0:13:16And in the last ten years, the artisan cheese-making in Britain

0:13:16 > 0:13:20- is really outstripping the French.- Great!- We can compete.

0:13:20 > 0:13:22We have some friends that live in the Haute-Savoie,

0:13:22 > 0:13:24and they take our cheeses over,

0:13:24 > 0:13:27and all of their friends in the valleys say,

0:13:27 > 0:13:31"Too good to be made in Britain! Too good to be made in Britain!"

0:13:34 > 0:13:36I'm in Yorkshire, near Wakefield.

0:13:37 > 0:13:39You know, I'm fascinated by signs

0:13:39 > 0:13:42that sing the praises of a particular community.

0:13:42 > 0:13:45In this case, rhubarb, because the village of Carlton lies at

0:13:45 > 0:13:48the very centre of the country's rhubarb production.

0:13:48 > 0:13:50The word rhubarb sounds so comical.

0:13:50 > 0:13:53It's like something from The Goon Show.

0:13:53 > 0:13:57But the Oldroyd family take this fruit - or is it a vegetable? -

0:13:57 > 0:13:59very seriously indeed.

0:14:03 > 0:14:07This particular variety of rhubarb is called Timperley Early,

0:14:07 > 0:14:12and like the name rhubarb, it's got such a British feel to it.

0:14:12 > 0:14:13And I just love rhubarb.

0:14:13 > 0:14:18I just think my favourite pudding of all time is rhubarb crumble,

0:14:18 > 0:14:21so I just had to come here to see where it's grown.

0:14:24 > 0:14:27- Now the secret world.- Oh, wow!

0:14:27 > 0:14:28God, it looks really weird.

0:14:28 > 0:14:34It's like a sort of ghostly host of rhubarb. They're so pale.

0:14:34 > 0:14:36So, Janet, why did this forcing of rhubarb happen

0:14:36 > 0:14:39sort of only here, in this part of Yorkshire?

0:14:39 > 0:14:42It came to Yorkshire, 1877,

0:14:42 > 0:14:46and it became known as the rhubarb triangle, the centre of the world.

0:14:46 > 0:14:49- Like the opium triangle! - THEY CHUCKLE

0:14:49 > 0:14:53And you get lost here as you get absorbed into the sheds.

0:14:53 > 0:14:58But it was immensely important, it was a major industry at its time.

0:14:58 > 0:15:00Links, everything fit together perfectly.

0:15:00 > 0:15:04You've got the soil that's perfect for rhubarb production,

0:15:04 > 0:15:06the links with the coal industry

0:15:06 > 0:15:09obviously gave us the power to heat the sheds,

0:15:09 > 0:15:16and the shoddy, which is a by-product of the woollen industry,

0:15:16 > 0:15:19the carding and combing process.

0:15:19 > 0:15:22You get woollen debris being taken out,

0:15:22 > 0:15:27and as the wool decays, it releases high amounts of nitrogen.

0:15:27 > 0:15:29The rhubarb loves nitrogen,

0:15:29 > 0:15:34and it maintains this energy store within the root.

0:15:34 > 0:15:35I mean, you just speak so wonderfully,

0:15:35 > 0:15:37passionately about rhubarb.

0:15:37 > 0:15:39Why does it mean so much to you?

0:15:39 > 0:15:42It's been immensely important to our family, obviously.

0:15:42 > 0:15:44I've grown up with the rhubarb

0:15:44 > 0:15:47and it's something, I think, that gets in your blood.

0:15:47 > 0:15:49Is it true you can hear it growing?

0:15:49 > 0:15:51Yes, when they're triggered into growth

0:15:51 > 0:15:55and the first leaf bursts out of that bud for the first time,

0:15:55 > 0:15:58it then can grow an inch a day,

0:15:58 > 0:16:02so you hear the creaking of the sticks as they grow.

0:16:02 > 0:16:06So put that in a dark, candle-lit environment,

0:16:06 > 0:16:11and it's an eerie secret world of what's happening here.

0:16:13 > 0:16:17Rhubarb crumble - it's about as British as you can get, actually.

0:16:17 > 0:16:19Call me old-fashioned, call me what you like,

0:16:19 > 0:16:22but I like rhubarb crumble in the winter

0:16:22 > 0:16:24with a beef or a roast duck,

0:16:24 > 0:16:26and I like gooseberry fool in the summer

0:16:26 > 0:16:28after the poached salmon and the mayonnaise.

0:16:28 > 0:16:32But actually, I find something like rhubarb crumble is

0:16:32 > 0:16:33a real test of a good cook,

0:16:33 > 0:16:37because we all know what rhubarb crumble should taste like,

0:16:37 > 0:16:40and therefore the little nuances of what you do

0:16:40 > 0:16:42with your rhubarb crumble are so important.

0:16:42 > 0:16:45If you're making, like, a sort of Thai stir-fry,

0:16:45 > 0:16:47nobody knows what to judge it by.

0:16:47 > 0:16:49But they certainly do with rhubarb crumble.

0:16:49 > 0:16:52So I really take care when I'm making mine.

0:16:52 > 0:16:55First of all, you need to add some sugar -

0:16:55 > 0:16:58just enough so it's moreishly, but not cloyingly tart.

0:16:58 > 0:17:01Then a tablespoon or so of flour.

0:17:01 > 0:17:04This makes the liquid a little bit viscous, which is very pleasing.

0:17:04 > 0:17:08The crumble topping - you start by making shortcrust pastry,

0:17:08 > 0:17:10but there's a lot more butter in it,

0:17:10 > 0:17:13so it always ends a little bit more lumpy

0:17:13 > 0:17:16than the granular texture of shortcrust.

0:17:16 > 0:17:19Then sugar - it needs to be quite sweet.

0:17:19 > 0:17:22Into the pie dish goes the rhubarb, flour and sugar,

0:17:22 > 0:17:24and then the topping.

0:17:24 > 0:17:28I find the easiest way to distribute the topping is with your fingers,

0:17:28 > 0:17:30then just give it a little shake like that

0:17:30 > 0:17:33and into a hot oven for about 45 minutes.

0:17:34 > 0:17:37What I really like about a good crumble is

0:17:37 > 0:17:40the way that as it crisps up at the top,

0:17:40 > 0:17:42it sort of splits and you can see the sort of rhubarb

0:17:42 > 0:17:44welling up from underneath,

0:17:44 > 0:17:47and you've got that lovely smell of butter and cooked flour

0:17:47 > 0:17:50and the slightly sour smell of the rhubarb.

0:17:50 > 0:17:53It's the stuff of Sunday lunches, really.

0:17:53 > 0:17:56This is one of my desert-island dishes -

0:17:56 > 0:17:58particularly with clotted cream,

0:17:58 > 0:18:02which melts into the hot crumble so lusciously.

0:18:02 > 0:18:04I've heard this story about Albert Roux.

0:18:04 > 0:18:08When he interviews a chef for a job, he'll say,

0:18:08 > 0:18:10"Right, just fry me an egg."

0:18:10 > 0:18:16And... Because you can tell so much from how a chef fries an egg.

0:18:16 > 0:18:19As far as I'm concerned, I think I'd say,

0:18:19 > 0:18:20"Make me a rhubarb crumble."

0:18:26 > 0:18:29So one person I've got to ask is Tom, cos you used to work for Rick.

0:18:29 > 0:18:31Did he ever ask you to make a rhubarb crumble?

0:18:31 > 0:18:33I did on the desserts section, but I had...

0:18:33 > 0:18:36My best time with Rick, I spent a month just filleting fish -

0:18:36 > 0:18:37I didn't do any cooking.

0:18:37 > 0:18:39- I did all the fish prep for the restaurant.- And that was it?

0:18:39 > 0:18:41You can have a go at this, if you want!

0:18:41 > 0:18:44Like you said, Rick said rhubarb is such a great ingredient

0:18:44 > 0:18:46and it's bang in season at the minute.

0:18:46 > 0:18:48And it's not just great in classic desserts, like crumbles

0:18:48 > 0:18:51and stuff like that, but it's great for savoury dishes - fish, duck -

0:18:51 > 0:18:53it can go with a variety of different things.

0:18:53 > 0:18:55I'm going to show you a dish now which is like

0:18:55 > 0:18:57an Indian-inspired rhubarb chutney,

0:18:57 > 0:18:59and it's going to go with a simple grilled mackerel.

0:18:59 > 0:19:01The first thing I'll do is run through the ingredients.

0:19:01 > 0:19:03We've got some chilli here, curry leaves,

0:19:03 > 0:19:06a little bit of mustard seed - they're going to get fried off.

0:19:06 > 0:19:08I've got some palm sugar, cumin and coriander ground,

0:19:08 > 0:19:11a little bit of lime, some mint and some rhubarb.

0:19:11 > 0:19:13A little bit of watercress to go with it.

0:19:13 > 0:19:14And then we've got our mackerel like that.

0:19:14 > 0:19:16So first thing I'm going to do is

0:19:16 > 0:19:19chop our chilli and our curry leaves,

0:19:19 > 0:19:21and these are going to get fried up.

0:19:21 > 0:19:24- You're looking a little bit nervous there.- No, no!

0:19:24 > 0:19:26It's just if you asked me to name all them ingredients again,

0:19:26 > 0:19:28I'd... You know, I'd fail.

0:19:28 > 0:19:31- These are fresh curry leaves. - Fresh curry leaves - good.

0:19:31 > 0:19:33That's what I was curious about - I'd never seen them before.

0:19:33 > 0:19:36You've never...seen fresh curry leaves? Don't eat them.

0:19:36 > 0:19:38- Don't eat them, no? Will they blow my head off?- Eat them later.

0:19:38 > 0:19:41- You can sniff them. - OK, I'll sniff it.

0:19:41 > 0:19:42Yeah, it's curry leaves, isn't it?

0:19:42 > 0:19:45Yeah, great, you learn something new every day.

0:19:45 > 0:19:46You learn something new every day.

0:19:46 > 0:19:48This is a whole big learning curve for me.

0:19:48 > 0:19:50Well, I'm pretty hopeless at acting as well,

0:19:50 > 0:19:52but you weren't at the age of ten.

0:19:52 > 0:19:54No, it's true. I was in my prime, some would say.

0:19:54 > 0:19:58- Yeah, I mean, Bugsy Malone! I mean...- Yeah.- ..with Jodie Foster.

0:19:58 > 0:20:01- Jodie Foster, yeah. - How did you get that part, anyway?

0:20:01 > 0:20:03Just ten years old!

0:20:03 > 0:20:05Well, you know, with my older brothers,

0:20:05 > 0:20:07I went to a drama club in Islington

0:20:07 > 0:20:10that my dear old nan Grace sent us to,

0:20:10 > 0:20:14with my mum, took us there. It was a drama club after school.

0:20:14 > 0:20:17And Alan Parker turned up there with a very early video camera,

0:20:17 > 0:20:19I remember. Which was like a huge great thing

0:20:19 > 0:20:21and he was making this film, Bugsy Malone,

0:20:21 > 0:20:24and I was one of the kids who were lucky enough to get a part

0:20:24 > 0:20:25and be in it.

0:20:25 > 0:20:27It's a part that's stood out ever since.

0:20:27 > 0:20:29It's been getting me work 25 years later.

0:20:29 > 0:20:31It certainly has been getting you work.

0:20:31 > 0:20:34I'll talk about this in a minute. I'm just going to fry this off.

0:20:34 > 0:20:37Going to chop the rhubarb and throw that in, as well.

0:20:37 > 0:20:40Just dice this up and throw that in also.

0:20:40 > 0:20:42Like you said, getting you the work ever since.

0:20:42 > 0:20:46Because, recently, you've been working with Robert De Niro.

0:20:46 > 0:20:47Yes, I have. Yeah, yeah.

0:20:47 > 0:20:50I did a film called Stardust with Robert De Niro.

0:20:50 > 0:20:52I just had to stand around next to Robert De Niro

0:20:52 > 0:20:55which, actually, was really quite a relief because I knew nobody

0:20:55 > 0:20:56would really be looking at me.

0:20:56 > 0:20:58You know, when you're on screen with Robert De Niro,

0:20:58 > 0:21:00it's like the attention...

0:21:00 > 0:21:04- Has he got the same presence on set that he has on...?- Yeah. Very much.

0:21:04 > 0:21:05He's a very powerful presence.

0:21:05 > 0:21:08People tend to go very quiet when he's around. I don't know why.

0:21:08 > 0:21:11I think he just thinks everywhere he goes it's just really quiet.

0:21:11 > 0:21:14- Really silent. Yeah. - People just stop talking.

0:21:14 > 0:21:16He walks on set, everyone's quiet. You know?

0:21:16 > 0:21:18So, no, but he's a lovely man.

0:21:18 > 0:21:21But from that you were, literally, while that was going on,

0:21:21 > 0:21:23I was asking you what you were doing while we were watching Rick.

0:21:23 > 0:21:26You said, "I've just done something with Nicolas Cage."

0:21:26 > 0:21:29I just got crushed in a car by Nicolas Cage.

0:21:29 > 0:21:31The same director as Stardust.

0:21:31 > 0:21:33The same director does this new film called Kick Ass,

0:21:33 > 0:21:36which is like the animal, not like the part of the anatomy.

0:21:36 > 0:21:39And his name is Matt Vaughan and he produced a film

0:21:39 > 0:21:42called Lock, Stock And Two Smoking Barrels many years ago.

0:21:42 > 0:21:45- Which you were in as well. - Which, of course, I was in, as well.

0:21:45 > 0:21:48And, so, he's just done this film with Nick Cage.

0:21:48 > 0:21:52So, he put me in that as well. He also directed Layer Cake.

0:21:52 > 0:21:54Which was with Daniel Craig.

0:21:54 > 0:21:56Did you know when you were filming Lock, Stock

0:21:56 > 0:21:59that it was going to be as big as what it was?

0:21:59 > 0:22:00I don't suppose... This cult movie.

0:22:00 > 0:22:03I mean, it'd be really cool to say, "Yeah, we knew it would be great."

0:22:03 > 0:22:05"It was the greatest script we'd ever read."

0:22:05 > 0:22:08It was a great script. There's no two ways about that.

0:22:08 > 0:22:11But, with one of those small British movies, which there are a lot of,

0:22:11 > 0:22:14it's one of those things that either really hits its moment

0:22:14 > 0:22:16and becomes a great, classic film,

0:22:16 > 0:22:19or they kind of disappear and you try again.

0:22:19 > 0:22:21But that was just one of those great films.

0:22:21 > 0:22:25I mean, Guy Ritchie is a good film-maker. So it stands up.

0:22:25 > 0:22:26It was fantastic. So, just running through.

0:22:26 > 0:22:29We've got all the gradients into our chutney now. In we go with the lime.

0:22:29 > 0:22:32This has got the palm sugar and everything else in there.

0:22:32 > 0:22:33We're just going to throw that in.

0:22:33 > 0:22:35Lime juice gives it a bit of moisture.

0:22:35 > 0:22:38There we go. Keep frying that off. It will cook in real-time, as well.

0:22:38 > 0:22:41Same time, we're going to fillet our fresh mackerel.

0:22:41 > 0:22:44It must be absolutely fresh as a daisy for this. We fillet it.

0:22:44 > 0:22:46Just lift the knife underneath.

0:22:46 > 0:22:47Pull that open, like that.

0:22:47 > 0:22:50Try and buy a whole fish if you can do.

0:22:50 > 0:22:52They are much better because you can see its eyes.

0:22:52 > 0:22:54The eyes are the best way to tell, really,

0:22:54 > 0:22:56on whether it's absolutely as fresh as a daisy

0:22:56 > 0:22:58but it's very, very simple to fillet.

0:22:58 > 0:23:01You just fillet that underneath, like that.

0:23:01 > 0:23:04- Well, you make it look easy.- Sorry? I made it look easy!

0:23:04 > 0:23:06I've got a feeling it wouldn't be like that if I did it.

0:23:06 > 0:23:10A little bit of oil on there. Oil on the fish.

0:23:10 > 0:23:11Touch of salt.

0:23:11 > 0:23:15Bit of black pepper. And we're going to pop our fish under the grill.

0:23:15 > 0:23:18That's just going to go straight under there.

0:23:18 > 0:23:20Really hot grill, if you can get it.

0:23:20 > 0:23:21Nice and hot, right at the top,

0:23:21 > 0:23:24that wants to go on there for about a couple of minutes.

0:23:24 > 0:23:27Now, of course, from film to TV.

0:23:27 > 0:23:30Because, from Friday, the fourth series of Hotel Babylon.

0:23:30 > 0:23:33The fourth series of Hotel Babylon's back. It's very good.

0:23:33 > 0:23:36Why did that part jump out at you? It's a great part, by the way.

0:23:36 > 0:23:39You play a bit of a jack of all trades, don't you, really?

0:23:39 > 0:23:41Well, that's what, in the first series, particularly,

0:23:41 > 0:23:44as well, you had this guy who was seemingly very respectable

0:23:44 > 0:23:47on the outside and keeping everything running smoothly.

0:23:47 > 0:23:50- But a bit dodgy in the middle. - Yeah, really, he's a bit dodgy.

0:23:50 > 0:23:51He's got his finger in a lot of pies

0:23:51 > 0:23:53and he keeps everything ticking over.

0:23:53 > 0:23:55And I like that idea of this kind of man,

0:23:55 > 0:23:58seemingly not at the forefront of things actually, kind of,

0:23:58 > 0:24:00running and helping keeping everything moving.

0:24:00 > 0:24:03And it's also that kind of graduation from Babyface, isn't it?

0:24:03 > 0:24:05You've got a similar kind of character.

0:24:05 > 0:24:07You know...

0:24:07 > 0:24:10- Everything happens because of him. - I suppose so.

0:24:10 > 0:24:13I mean, I suppose Babyface was instrumental in his own way

0:24:13 > 0:24:15- in the story of Bugsy Malone.- Yeah.

0:24:15 > 0:24:17And as it's Tony, I mean, you're right.

0:24:17 > 0:24:19He kind of keeps the whole wheels oiled.

0:24:19 > 0:24:22He's one of those kind of guys who keeps it all running

0:24:22 > 0:24:23as smoothly as possible.

0:24:23 > 0:24:26Because things go wrong. It's the nature of the show.

0:24:26 > 0:24:29The fourth series, is there anything new in it?

0:24:29 > 0:24:32New in the respect that Nigel Harman comes in and buys the hotel

0:24:32 > 0:24:36- in the first episode. You know. - Fairly new.- That's fairly new.

0:24:36 > 0:24:37The first episode opens,

0:24:37 > 0:24:40it looks like the hotel is actually going to close down,

0:24:40 > 0:24:43so, of course, we're all fairly down in the mouth about that.

0:24:43 > 0:24:45And then Nigel, this kind of international playboy, turns up...

0:24:45 > 0:24:47and, on a whim, buys the hotel,

0:24:47 > 0:24:50which is great because it completely undermines

0:24:50 > 0:24:51any serious nature of the show

0:24:51 > 0:24:55and then you've got this guy flashing around with lots of money,

0:24:55 > 0:24:58kind of, thinks he knows what he's doing, running this hotel

0:24:58 > 0:24:59and he doesn't really.

0:24:59 > 0:25:03He's got good intentions and he's a bit of a playboy and stuff.

0:25:03 > 0:25:06It's kind of an interesting dynamic that's added to the whole...

0:25:06 > 0:25:09And in between all the action one thing that fascinates me

0:25:09 > 0:25:10is what you're up to.

0:25:10 > 0:25:12Because you're going to Borneo, aren't you?

0:25:12 > 0:25:14I'd love to see... I'd absolutely love to see this.

0:25:14 > 0:25:16You're going to... Well, tell us.

0:25:16 > 0:25:18Well, my wife is Lithuanian.

0:25:18 > 0:25:21There's a Lithuanian woman called Birute Galdkias

0:25:21 > 0:25:23and she has a sanctuary for orangutans out in Borneo.

0:25:23 > 0:25:27Because their natural habitat is being destroyed

0:25:27 > 0:25:29and there's lots of them are orphans

0:25:29 > 0:25:32so she has this place where she re-habituates them, basically.

0:25:32 > 0:25:36And she met my wife out in Lithuania and they got on very well

0:25:36 > 0:25:39and she invited us out to Borneo to go to the sanctuary

0:25:39 > 0:25:42- to do some volunteer work for a month or so.- Fantastic.

0:25:42 > 0:25:46So, we're going to get on a plane and get out there and get upriver

0:25:46 > 0:25:49and, I don't know what we're going to be doing exactly.

0:25:49 > 0:25:52There's orangutans involved - I know that much -

0:25:52 > 0:25:54but my wife tells me it's going to be great.

0:25:54 > 0:25:56Are you getting down and dirty with the orangutans?

0:25:56 > 0:26:00Changing nappies and that sort of thing. Do they wear nappies?

0:26:00 > 0:26:02That's what we're going to find out.

0:26:02 > 0:26:05I think, the nature of it is, you know, you can go out there

0:26:05 > 0:26:09and do something completely unique and interesting and amazing

0:26:09 > 0:26:12and in a part of the world that's relatively untouched.

0:26:12 > 0:26:14I think that's the big tragedy of it,

0:26:14 > 0:26:17- that it's slowly being destroyed. - It's getting touched quite a lot.

0:26:17 > 0:26:19More and more. Yeah.

0:26:19 > 0:26:22- Incredible experience to go out there and see it.- Absolutely.

0:26:22 > 0:26:25I get to good spend a good amount of time with my wife, as well,

0:26:25 > 0:26:28which is always good because she works abroad a lot and so...

0:26:28 > 0:26:32I don't know whether you get rhubarb in Borneo but, if you do...

0:26:32 > 0:26:33I'll bring you back some.

0:26:33 > 0:26:36Bring me back some and you can have a go at this. We've got our...fish,

0:26:36 > 0:26:38which is under the grill.

0:26:38 > 0:26:39Which is ready.

0:26:41 > 0:26:44Really doesn't take long at all to cook some mackerel like that.

0:26:44 > 0:26:46Straight out.

0:26:46 > 0:26:48And, then, we lift off our... The thing about mackerel -

0:26:48 > 0:26:51just cook it nice and simply. Fresh mackerel, you can't beat it.

0:26:51 > 0:26:54A little bit of that on there.

0:26:55 > 0:26:58Over there. Fresh mackerel. Rhubarb.

0:26:58 > 0:27:02Inspired Indian chutney to go with it. Little bit of water.

0:27:02 > 0:27:05- You reckon there's going to be some left?- It'll be very hot.

0:27:05 > 0:27:08- So, dive in. That chutney's quite hot and spicy. So...- OK.

0:27:08 > 0:27:09The fish is cooked.

0:27:09 > 0:27:12There might be a little bit of bone in there, as well.

0:27:12 > 0:27:13I don't mind that. OK.

0:27:13 > 0:27:15It'll be hot. It'll be hot. Be hot. Let me get rid of that.

0:27:15 > 0:27:17That is the hot bit. That's the chilli.

0:27:17 > 0:27:19I love it when the chef takes out

0:27:19 > 0:27:21what you're about to put in your mouth!

0:27:21 > 0:27:22It's very hot.

0:27:23 > 0:27:24In every sense.

0:27:26 > 0:27:29Water there. Just nod.

0:27:29 > 0:27:32- No. It's hot. It's warm hot.- Yeah.

0:27:32 > 0:27:35But the lime's really coming through, as well.

0:27:35 > 0:27:37- Nice flavour? - Well, I'm going...hurggh!

0:27:37 > 0:27:39No, it's really good. It's very good.

0:27:39 > 0:27:41- Rhubarb and mackerel, a great combination.- It is.

0:27:41 > 0:27:44It's a fantastic combination. Never had it before and I love it.

0:27:48 > 0:27:50The way James was acting,

0:27:50 > 0:27:52I thought the chutney was going to blow Dexter's head off.

0:27:52 > 0:27:54Now, today, we're taking a look back

0:27:54 > 0:27:57at some of the tastiest recipes from the archives

0:27:57 > 0:27:59and we've still got some corkers for you.

0:27:59 > 0:28:01Up next is Silvena Rowe with a tasty

0:28:01 > 0:28:03Eastern Mediterranean pork-belly dish.

0:28:03 > 0:28:05- Good to have you back on the show, Silvena.- Great to be here.

0:28:05 > 0:28:08- And you've been busy for the last couple of months.- Very busy.

0:28:08 > 0:28:11Actually, I've joined the rest of the cheffing world out there.

0:28:11 > 0:28:1318 hours a day working and all that.

0:28:13 > 0:28:15I mean, if I fall asleep here, slap me one, will you, please?

0:28:15 > 0:28:18- I can't do that.- With pleasure. - Right, what are we cooking here?

0:28:18 > 0:28:23Really, this is a fairly youngish pork belly.

0:28:23 > 0:28:26You know, like a young animal. I want it to be fairly lean.

0:28:26 > 0:28:28So this is quite good and lean.

0:28:28 > 0:28:31So, basically, what I'm going to do with it

0:28:31 > 0:28:33is just simply plonk it in my tray.

0:28:33 > 0:28:35Here, I have some spices.

0:28:35 > 0:28:37You want me to do these ones?

0:28:37 > 0:28:41We've got some cardamom, some cumin seeds, and some fennel seeds.

0:28:41 > 0:28:43So, while you actually crush the cardamom,

0:28:43 > 0:28:45I'm going to rub my seeds on the top.

0:28:45 > 0:28:49Because, you know, my restaurant is Eastern Mediterranean.

0:28:49 > 0:28:51Kind of the forgotten Mediterranean.

0:28:51 > 0:28:55That of Turkey, Lebanon, Syria, Jordan.

0:28:55 > 0:28:581,001 culinary nights kind of thing.

0:28:58 > 0:29:01You know? So, a little bit of salt goes in here.

0:29:01 > 0:29:05There's particular spices over that way. Cardamom being one.

0:29:05 > 0:29:08And that kind of stuff. It's very sweet a lot of their... Sugary.

0:29:08 > 0:29:12- That kind of stuff. - That's why I like to put, like...

0:29:12 > 0:29:14You know, in this country, we love pork with apple.

0:29:14 > 0:29:17So, instead of apple, I decided to go for a bit of blueberry.

0:29:17 > 0:29:20At the restaurant, we have three major blueberry molasses.

0:29:20 > 0:29:23Like, well, blueberry molasses, one, then pomegranate molasses,

0:29:23 > 0:29:24and mulberry molasses.

0:29:24 > 0:29:28And we use them in dressings, we use them in marinades and glazes, etc.

0:29:28 > 0:29:31So, having done that, we have some chicken stock here.

0:29:31 > 0:29:33Which I'm going to pour right over it.

0:29:33 > 0:29:36And, basically, we're going to leave it now

0:29:36 > 0:29:40for about three or four hours in a fairly low oven.

0:29:40 > 0:29:42Once we've covered it, of course.

0:29:43 > 0:29:44So, basically, braising it.

0:29:44 > 0:29:47To be honest with you, I leave it for as long as I can

0:29:47 > 0:29:49because I like the meat to be flaking off.

0:29:49 > 0:29:50To be, kind of, be able to pull it.

0:29:50 > 0:29:53- Sounds good to me.- So, can you put it in the oven for me, please?

0:29:53 > 0:29:54I'll put that in.

0:29:54 > 0:29:57The other one, I think, yeah. Thank you so much.

0:29:57 > 0:29:59So, what temperature is that, then?

0:29:59 > 0:30:00Well, this is going to be about,

0:30:00 > 0:30:02I don't know, 150, something like that.

0:30:02 > 0:30:04Because, you know, I want it fairly slowly cooked.

0:30:04 > 0:30:06Gas four, something like that.

0:30:06 > 0:30:09- Let's see what's happening here, then.- Yeah.

0:30:09 > 0:30:12Oh. Very nice. So, this is looking fairly good.

0:30:12 > 0:30:15Make sure that when you work with it, there's a little bit of colour.

0:30:15 > 0:30:16- You need to wash your hands.- Yeah.

0:30:16 > 0:30:18There you go. Now, the salad with this.

0:30:18 > 0:30:20You got, in here, some...

0:30:20 > 0:30:24- Yeah. Before the salad, shall we do our...- Why not?

0:30:24 > 0:30:28- Let's do that.- You do know who is the chef patron here, don't you?

0:30:28 > 0:30:30- Imagine you're in Quince. - I was never in doubt.

0:30:30 > 0:30:33Right. Blueberry. Don't even go for the fresh ones

0:30:33 > 0:30:35because the cheaper ones are those.

0:30:35 > 0:30:37They are just as delicious, frozen ones.

0:30:37 > 0:30:39- In here? In there.- And you are wearing very appropriate colours.

0:30:39 > 0:30:42Thank you very much for your consideration today.

0:30:42 > 0:30:43It covered my white shirt this morning.

0:30:43 > 0:30:46- Because it's spraying, we are fine. Water, please, as well.- All that?

0:30:46 > 0:30:47Yes, please. All of that.

0:30:47 > 0:30:51And then you will pass it here because once you start a messy job,

0:30:51 > 0:30:53you finish a messy job, basically.

0:30:53 > 0:30:55- Can you pass it through this sieve?- I will pass it, yeah.

0:30:55 > 0:30:58- Once you pass it, please add the sugar.- Yeah. I'll do that.

0:30:58 > 0:31:01- And a little bit of lemon. In there.- OK.- Just a touch.

0:31:01 > 0:31:04Now, congratulations. You got your first review today.

0:31:04 > 0:31:08Yes, so, now, apparently, we're "sultry and glamorous", my dear.

0:31:08 > 0:31:10- So, you know. - Sultry and glamorous?

0:31:10 > 0:31:12Yes. That's what has been said and, you know,

0:31:12 > 0:31:15I couldn't disagree with it, really. Could I, now? You know...

0:31:15 > 0:31:19- Are they on about you, or your restaurant?- Exactly.

0:31:19 > 0:31:20The restaurant is fabulous.

0:31:20 > 0:31:23It's just exactly the epitome of sultry and glamorous.

0:31:23 > 0:31:26- Did I say that again? - I think that's a real compliment.

0:31:26 > 0:31:28- So, this is going in there. - "Sultry."

0:31:28 > 0:31:30We're sieving it through.

0:31:30 > 0:31:32We want, like, a very jammy puree.

0:31:32 > 0:31:34And I'm afraid

0:31:34 > 0:31:36this is not sold in the shop so you have to make it yourself.

0:31:36 > 0:31:40Gives you a sense of accomplishment. It's quite delicious.

0:31:40 > 0:31:43Right. So, the sugar goes in here, as well.

0:31:43 > 0:31:44A little bit of lemon.

0:31:44 > 0:31:46And, basically, on a very low heat,

0:31:46 > 0:31:49leave it until it becomes quite jammy, type of thing. So...

0:31:49 > 0:31:52Put this here for me, please. Doing everything for me now.

0:31:52 > 0:31:54- Do what you're told, James. - Quick! Quick!

0:31:54 > 0:31:56I will have to remove that skin.

0:31:57 > 0:32:00- You know your place on this game, I tell you.- OK.

0:32:00 > 0:32:02So we're removing the skin. This skin is beautiful.

0:32:02 > 0:32:04- We're not going to use it on this occasion.- Huh?

0:32:04 > 0:32:06Take it home with you, if you want.

0:32:06 > 0:32:08You know, because this is fabulous to actually do

0:32:08 > 0:32:10- a crackling but not in this dish. - OK.

0:32:10 > 0:32:13You know, what is the best way to do crackling, James?

0:32:13 > 0:32:14Can you say at this stage?

0:32:14 > 0:32:17I, particularly with pork belly, you cook it for long,

0:32:17 > 0:32:20slow cooking but you wouldn't cover it with tinfoil like that.

0:32:20 > 0:32:23Otherwise, it sweats. You don't get it nice and crackly.

0:32:23 > 0:32:24About the same amount of time.

0:32:24 > 0:32:27Long and slow cooking and then crank up the heat before you need it.

0:32:27 > 0:32:30OK. So, what we're going to do now is actually arrange

0:32:30 > 0:32:34- our belly of pork on our tray. - Where's the chilli going?

0:32:34 > 0:32:37- The chilli's going in here, please.- Yeah? In here?- In here.

0:32:37 > 0:32:40- In there? - It's chilli and blueberry, yeah.

0:32:40 > 0:32:42Put it in there, please. Yeah, please. Didn't I say that?

0:32:42 > 0:32:46- Just checking first.- You're too soft. People are so afraid of me.

0:32:46 > 0:32:49All my chefs are afraid of me. I really don't know why.

0:32:49 > 0:32:51I'll tell you one day.

0:32:52 > 0:32:54- Over the phone! - So, we're glazing it.

0:32:54 > 0:32:59Now, at this stage, I love to put it in a very hot oven to finish it off

0:32:59 > 0:33:01to give it a good crisp.

0:33:01 > 0:33:03If you really want and you have the time to watch it,

0:33:03 > 0:33:07you can finish it under the salamander if you have a restaurant,

0:33:07 > 0:33:10- or a very hot grill if you're at home.- Right.

0:33:10 > 0:33:13Give it really a good whoosh of that.

0:33:13 > 0:33:15Is that a portion size that you get?

0:33:15 > 0:33:17Yeah, this is a portion size.

0:33:17 > 0:33:18Basically, I cut it in four

0:33:18 > 0:33:20and this is one of the bestselling dishes already.

0:33:20 > 0:33:23I bet it is, if that's the size of a portion.

0:33:23 > 0:33:24Well, this is fabulous. People love it.

0:33:24 > 0:33:27People absolutely love it. Even people who don't love pork love it.

0:33:27 > 0:33:30- You know.- These are your leaves. - You've done the leaves.

0:33:30 > 0:33:31- All prepared. - Can you finish them off?

0:33:31 > 0:33:33- Put it in here, please. - Absolutely. Why not?

0:33:33 > 0:33:36- Thank you very much. - Explain what we've got in here.

0:33:36 > 0:33:37So, basically, we've got some yoghurt.

0:33:37 > 0:33:40We've got some feta cheese and, actually, we're really,

0:33:40 > 0:33:44- kind of, whooshing it together with a bit of cumin and, then...- Lemon?

0:33:44 > 0:33:48If you want. Why not? You know, why not? A little bit is OK.

0:33:48 > 0:33:51No need of salt and, really, no need of pepper either.

0:33:51 > 0:33:53Because the seasoning is perfect.

0:33:53 > 0:33:56The lettuce leaves goes in there. Coat them nicely.

0:33:56 > 0:33:59And then I've got some sesame, and some cumin seeds,

0:33:59 > 0:34:02which I'm going to sprinkle on the top because I love the crunch.

0:34:02 > 0:34:05The creaminess of the dressing with the crunch works beautifully.

0:34:05 > 0:34:07So, tell us about the restaurant, Quince.

0:34:07 > 0:34:11Quince is Eastern Mediterranean in the heart of London.

0:34:11 > 0:34:13Iconic Mayfair. Fabulous food.

0:34:13 > 0:34:16It's a touch of Lebanese, a touch of Ottoman, but, really,

0:34:16 > 0:34:20very much British fare. This is the best of British pork.

0:34:20 > 0:34:23The best of chicken, the best of British beef, etc.

0:34:23 > 0:34:26The cote de boef is to die for. It's 45 days aged

0:34:26 > 0:34:28and it's the best you'll eat in London.

0:34:28 > 0:34:31So, come and try it because, I swear to you, it is unbelievable.

0:34:31 > 0:34:33It is phenomenal. The salad is incredible.

0:34:33 > 0:34:35All of the salads are fat-free.

0:34:35 > 0:34:38You know, I don't use any dressings in my salad.

0:34:38 > 0:34:41- So the food is very light and very delectable.- Very light?

0:34:41 > 0:34:43You've got two kilos of pork belly going on here.

0:34:43 > 0:34:45This is the only pork dish.

0:34:45 > 0:34:47Everybody is saying to me, "My God, you're doing Ottoman food,

0:34:47 > 0:34:49"why are you putting pork?" We are in Britain.

0:34:49 > 0:34:52We're not a native restaurant. And I love pork. You know?

0:34:52 > 0:34:54British pork is phenomenal, so why not?

0:34:54 > 0:34:56Where does your ideas come from, then?

0:34:56 > 0:34:58My ideas - well, my heritage, my dear.

0:34:58 > 0:34:59Everything is to do with my heritage.

0:34:59 > 0:35:02I'm Ottoman, Turkish, Bulgarian.

0:35:02 > 0:35:04And, basically, have gone back to my roots.

0:35:04 > 0:35:05Right.

0:35:05 > 0:35:08And it's a little bit of a play on flavours, that kind of thing.

0:35:08 > 0:35:10You know? So, right.

0:35:10 > 0:35:12That looks good to me.

0:35:12 > 0:35:13It's delicious, yeah.

0:35:13 > 0:35:15- This is fabulous, yes.- Right.

0:35:15 > 0:35:16You want it to be caramelised.

0:35:16 > 0:35:20Remember that blueberry molasses will do exactly that.

0:35:20 > 0:35:24- It will caramelise gorgeously. - Tell me what I'm sprinkling on here.

0:35:24 > 0:35:26Black sesame seeds and cumin seeds.

0:35:26 > 0:35:30Gives it a wonderful crunch and a wonderful flavour. To finish.

0:35:31 > 0:35:34- There you go. There's your little salad.- Yeah.

0:35:34 > 0:35:36And, here, our baby squares.

0:35:36 > 0:35:37And this is phenomenal.

0:35:37 > 0:35:39This is so delicious.

0:35:40 > 0:35:44- You know...- So, basically, goes back in at a really high temperature.

0:35:44 > 0:35:45Yeah. Absolutely.

0:35:45 > 0:35:48I mean, oven is easy because then you don't have to

0:35:48 > 0:35:50really watch it so much. But, grill, you must watch it.

0:35:50 > 0:35:54A little bit of seasoning on the top and this is your dish finished.

0:35:54 > 0:35:56Here.

0:35:56 > 0:35:59Looks good to me. Remind us, what's that dish again?

0:35:59 > 0:36:00This is belly of pork,

0:36:00 > 0:36:03twice cooked with blueberry and chilli molasses

0:36:03 > 0:36:06and a salad with feta, whipped yoghurt,

0:36:06 > 0:36:08and a little bit of touch of cumin.

0:36:08 > 0:36:09Looks good to me.

0:36:14 > 0:36:19- And I know it smells good. - Does it taste good?- I'm so excited.

0:36:19 > 0:36:22Have a seat over here. There you go. Dive into that.

0:36:22 > 0:36:24- Tell us what you think of that. - Wow!

0:36:24 > 0:36:25- Right.- Go on.- There you go.

0:36:25 > 0:36:28I suppose pork is the only thing you could really do that with.

0:36:28 > 0:36:31Beef brisket, you could probably do that with, slow-cooking.

0:36:31 > 0:36:33But it's not going to get the same flavour with the blueberries.

0:36:33 > 0:36:35No. Kind of, don't play with it.

0:36:35 > 0:36:38I think pork lends it itself very well to this fruitiness.

0:36:38 > 0:36:42- Smells amazing. - It just works gorgeously together.

0:36:42 > 0:36:45Even people who don't like pork love that dish.

0:36:45 > 0:36:47Chicken thighs, I reckon.

0:36:47 > 0:36:49Yeah, I have a chilli,

0:36:49 > 0:36:51like a caramel chilli and harissa marinated chicken thighs.

0:36:51 > 0:36:53Sounds good.

0:36:53 > 0:36:56- Happy with that?- That's really good. - Thank you very much.

0:36:56 > 0:37:00- You can still taste the blueberries through it.- Fresh and...- Yeah.

0:37:00 > 0:37:02- Really good.- Ever cooked pork and blueberries, Will?

0:37:02 > 0:37:06No, but, like you said, you know, you always have something

0:37:06 > 0:37:08fruity and sweet with pork to cut the fattiness.

0:37:08 > 0:37:10So, why not use blueberries? You know? I think it's really good.

0:37:10 > 0:37:12And still over there with Turkish,

0:37:12 > 0:37:15- you still have that fruit and pork mix.- The chilli's there. Absolutely.

0:37:15 > 0:37:21Well, the molasses is very Turkish. So, they usually use pomegranate

0:37:21 > 0:37:23but, in my restaurant, use pomegranate with lamb.

0:37:23 > 0:37:25I think it works better with lamb.

0:37:25 > 0:37:28The blueberries, particularly fabulous with the pork.

0:37:28 > 0:37:30And mulberry molasses I use for my dressings.

0:37:30 > 0:37:33All my dressings are based on fruit. Nothing is actually with oil.

0:37:33 > 0:37:37- Not a single dressing with oil. So it's fabulous.- Sounds good to me.

0:37:37 > 0:37:40They're all diving in. I'm not going to get any of this.

0:37:45 > 0:37:46Pork and blueberries. Whoever knew?

0:37:46 > 0:37:49Right, now time for more Floyd In Spain

0:37:49 > 0:37:51and this week he is getting into the party mood in Majorca.

0:37:58 > 0:37:59Dearest Hector,

0:37:59 > 0:38:02there is nothing like a mini cruise to get the taste buds going.

0:38:02 > 0:38:05After a particularly agreeable plate of grilled sardines

0:38:05 > 0:38:06and a real salad, for once,

0:38:06 > 0:38:09it's time to set foot on the island of Mallorca.

0:38:09 > 0:38:11Now, I know you've been here before and you love it but, to me,

0:38:11 > 0:38:15it's always been synonymous with gold medallions and Gucci shoes.

0:38:15 > 0:38:18However, in my new guise as a culinary detective,

0:38:18 > 0:38:20I intend to discover the real roots of Mallorcan cuisine

0:38:20 > 0:38:22and, anyway, I'll keep you posted.

0:38:31 > 0:38:34So, Palma. People from the East came here.

0:38:34 > 0:38:36The Greeks, the Moors from the African coast,

0:38:36 > 0:38:38the Phoenicians, the Romans.

0:38:38 > 0:38:40They've all, in some way, left their mark.

0:38:40 > 0:38:43But to Senor Floyd, ace gastronomic detective with a licence to cook,

0:38:43 > 0:38:47the way to understand the history of a country is through its food.

0:38:55 > 0:38:58My search began when I was invited to a party.

0:38:58 > 0:39:00I don't care for parties, as a rule.

0:39:00 > 0:39:02For some strange reason, they make me want to panic

0:39:02 > 0:39:03and rush for the nearest bar.

0:39:03 > 0:39:06However, in my quest to find the authentic taste of Mallorca,

0:39:06 > 0:39:08I was kindly invited to this one.

0:39:08 > 0:39:12I'm sure they said you'll find the true flavour of Mallorca here.

0:39:12 > 0:39:13Hmm. I'm sure.

0:39:15 > 0:39:18I'm a figment of yours and my imagination.

0:39:18 > 0:39:20Absolutely. Welcome.

0:39:20 > 0:39:23MUSIC: Little Arrows by Leapy Lee

0:39:23 > 0:39:25With Leapy Lee playing in the background,

0:39:25 > 0:39:27this, I've been repeatedly told,

0:39:27 > 0:39:30is a classless society where the only real membership requirement

0:39:30 > 0:39:33is a few bob in the bank and an appetite for enjoying oneself,

0:39:33 > 0:39:35a liking of the odd glass or three

0:39:35 > 0:39:37and the political persuasion is a healthy shade of blue.

0:39:37 > 0:39:41The only thing Mallorcan about the evening was the warm, scented air.

0:39:43 > 0:39:46Nobody here seems deeply into food and, I must say,

0:39:46 > 0:39:49the prospect of finding a truly Mallorcan plate of food here

0:39:49 > 0:39:52is as remote as listening to authentic Balearic folk music.

0:39:53 > 0:39:56While the buffet looked attractive,

0:39:56 > 0:39:59there were lots of healthy salads, coleslaw, and smoked salmon -

0:39:59 > 0:40:00the usual things you'd expect to find

0:40:00 > 0:40:02in Golders Green or San Francisco

0:40:02 > 0:40:04but nothing stood out as truly Mallorcan.

0:40:04 > 0:40:09So, I ask Chef Donal what the true Mallorcan cuisine was all about.

0:40:09 > 0:40:12Lots of their dishes are all done on bread.

0:40:12 > 0:40:17Ham and cheese and garlic and onions on a baguette, as a first course

0:40:17 > 0:40:19of some sort.

0:40:19 > 0:40:21If you went to a Mallorquin home,

0:40:21 > 0:40:23they'd give you some sort of pa amb oli,

0:40:23 > 0:40:26either with cheese and olives and onions and garlic and then

0:40:26 > 0:40:29it would be followed by either a suckling pig,

0:40:29 > 0:40:33or a piece of pork wrapped up in cabbage...

0:40:34 > 0:40:36..or the shellfish again,

0:40:36 > 0:40:39which has a lot of influence.

0:40:39 > 0:40:44Chin-chin, Keith. Have a good time. We know how to have a good time.

0:40:44 > 0:40:49- That is the essence...- Of life!- That is the essence of life! Isn't it?

0:40:49 > 0:40:53Alan Wicker said that to me constantly.

0:40:53 > 0:40:54And now Keith Floyd is following.

0:40:56 > 0:40:58They were a brilliantly friendly bunch

0:40:58 > 0:41:00but my gastronomic quest was going nowhere.

0:41:00 > 0:41:03I declined the offer of another plateful of ham and pineapple

0:41:03 > 0:41:05and cold roast beef with horseradish sauce

0:41:05 > 0:41:08and turned in early in readiness for tomorrow's search.

0:41:16 > 0:41:18Before I can paint a culinary picture of a place,

0:41:18 > 0:41:20I need to wander around using my nose

0:41:20 > 0:41:22to smell the delicate aromas and robust smells

0:41:22 > 0:41:24from Mallorca's kitchens.

0:41:24 > 0:41:26Using my eyes to find those little telltale signs that say,

0:41:26 > 0:41:29we cook Mallorquin cuisine and we're proud of it.

0:41:29 > 0:41:31Ah, what's this?

0:41:31 > 0:41:35Perros calientes. Perro means dog and caliente means hot.

0:41:35 > 0:41:37A dog hot. Interesting.

0:41:37 > 0:41:39No, it's not a paella.

0:41:39 > 0:41:42No, it's not a jambalaya.

0:41:42 > 0:41:48It is an arroz brut. It is the signature, classic dish of Mallorca.

0:41:48 > 0:41:53It is a broth of rice, of rabbit, of chicken, vegetables, and offal.

0:41:53 > 0:41:56It is a fabulously exquisite, authentic,

0:41:56 > 0:41:59traditional dish which, after two hours of padding round,

0:41:59 > 0:42:05like shoestring around the derelict, desolate streets of Palma,

0:42:05 > 0:42:07we have actually found a real restaurant

0:42:07 > 0:42:09that serves real Mallorcan food.

0:42:09 > 0:42:11I've eaten. Clive's eaten. The gang have all eaten.

0:42:11 > 0:42:13I had a roast leg of lamb, all the rest of it,

0:42:13 > 0:42:15I'm so excited about this place that I'm going to try

0:42:15 > 0:42:17to do my next cooking sketch in their kitchen.

0:42:17 > 0:42:19They don't know this yet but I am going to go and ask them

0:42:19 > 0:42:21because I reckon that we've spent enough money

0:42:21 > 0:42:23that they might let us in.

0:42:23 > 0:42:25And I've also had a few glasses of wine, which is most unusual for me.

0:42:25 > 0:42:27But we have had lunch.

0:42:27 > 0:42:30Back on there. I'm going to go and chat up the management.

0:42:35 > 0:42:38- Hello!- Hello! How are you? - Very good.- Very good.- Excellent.

0:42:38 > 0:42:41Can I speak to the head chef?

0:42:44 > 0:42:46That lady there?

0:42:46 > 0:42:49Senora. Senora.

0:42:51 > 0:42:53Now, I've never actually done this before.

0:42:53 > 0:42:56I've always wanted to but I've always been a bit shy.

0:42:56 > 0:42:58Sometimes, I get dragged into kitchens

0:42:58 > 0:42:59that don't remotely interest me.

0:42:59 > 0:43:01But these kind people, who were bit bemused at first,

0:43:01 > 0:43:03and then welcomed me with open arms.

0:43:03 > 0:43:05Even though I don't speak the language,

0:43:05 > 0:43:08but food and its appreciation opens any door.

0:43:10 > 0:43:12This is one of David, the director, telling a little white lie

0:43:12 > 0:43:15- on how long we're taking over their kitchen.- Cook... Shhh!

0:43:15 > 0:43:17Notice the fluent Spanish, by the way.

0:43:18 > 0:43:20We've cracked it!

0:43:20 > 0:43:22We've actually got into a real Mallorcan kitchen

0:43:22 > 0:43:24where they serve splendid food.

0:43:24 > 0:43:27I don't speak Spanish, I don't know how to cook the stuff.

0:43:27 > 0:43:29But we're going to do it. We have actually won!

0:43:29 > 0:43:31Come on, Clive. Back to our drinks!

0:43:33 > 0:43:34This is the sort of place

0:43:34 > 0:43:37where I can really spend the whole afternoon

0:43:37 > 0:43:39in my new guise as a culinary detective,

0:43:39 > 0:43:40watching for those telltale signs

0:43:40 > 0:43:43that distinguish the genuine from the bogus.

0:43:43 > 0:43:45No further ado, Clive. A quick spin round the ingredients.

0:43:45 > 0:43:47Starting from here.

0:43:47 > 0:43:49We have four different kinds of meat.

0:43:49 > 0:43:52We've got rabbit, we've got quail, we've got pork,

0:43:52 > 0:43:54and we've got chicken.

0:43:54 > 0:43:55Then we have green peppers,

0:43:55 > 0:43:57we have a mixture of fresh vegetables -

0:43:57 > 0:44:01in this case, peas, beans, butter beans, red peppers,

0:44:01 > 0:44:03and mushrooms, but you can use any kind of vegetable that you like.

0:44:03 > 0:44:07We have the ever-present tomato and onion.

0:44:07 > 0:44:10We have snails and we have rice. OK. Right.

0:44:11 > 0:44:14Whack into one of these lovely little earthenware pots

0:44:14 > 0:44:18and the very first thing we do is put our meat in....

0:44:18 > 0:44:20Like so.

0:44:20 > 0:44:23When these are browned, it only takes two or three minutes,

0:44:23 > 0:44:26then I add the onions and tomatoes with a little seasoning.

0:44:27 > 0:44:29Muy brilliente!

0:44:30 > 0:44:37OK. Now. That sizzles away for a little bit. Isn't this fun?

0:44:37 > 0:44:38This is really good fun, you know.

0:44:40 > 0:44:43Right, in with the green peppers. Finely chopped.

0:44:43 > 0:44:46Incidentally, one of the interesting things

0:44:46 > 0:44:50about all the food we're eating here is its absolute freshness.

0:44:50 > 0:44:53I think he just waved at me to push my hair out of the way.

0:44:53 > 0:44:56But the green peppers here taste sweet because they haven't

0:44:56 > 0:45:00come from under cloches of plastic in some northern country -

0:45:00 > 0:45:04they've been growing in rich, fertile earth under the hot sun,

0:45:04 > 0:45:06which makes them taste so delicious.

0:45:06 > 0:45:08Right, next stage, then.

0:45:09 > 0:45:14- Is the verduras.- Verduras.- OK. The verduras goes on next.

0:45:15 > 0:45:18And verduras is vegetables. OK.

0:45:18 > 0:45:22Just to remind you, we've got peas, beans, red peppers.

0:45:23 > 0:45:25And wild mushrooms. Right.

0:45:26 > 0:45:29Then you'll appreciate that we're doing this at a speed

0:45:29 > 0:45:31to end up with a dish,

0:45:31 > 0:45:33so that we can get onto the beach and have the afternoon off. OK?

0:45:33 > 0:45:36So I'm not letting every stage cook right the way through because

0:45:36 > 0:45:38you will see, through the clever way of editing,

0:45:38 > 0:45:40the actual finished dish anyway.

0:45:40 > 0:45:42Right, in go the snails.

0:45:42 > 0:45:44Los caracoles.

0:45:44 > 0:45:46OK.

0:45:46 > 0:45:49Once all the ingredients are in the pot you need to add

0:45:49 > 0:45:52a couple of ladles of chicken stock or rabbit stock.

0:45:52 > 0:45:53Just let the whole thing bubble up

0:45:53 > 0:45:56because you've got to put the rice in in a minute, don't forget.

0:45:56 > 0:45:58- Mas, mas, mas.- Mas, mas, mas. OK.

0:45:59 > 0:46:03OK. And then, finally the arroz,

0:46:03 > 0:46:06which, as we know, in any language, is rice.

0:46:07 > 0:46:10Use carefully washed rice so it doesn't make the sauce starchy,

0:46:10 > 0:46:12and boil for about 20 minutes.

0:46:12 > 0:46:16Right, Clive, come back, please, cos there's one thing I've forgot -

0:46:16 > 0:46:20something very important to Spanish cooking, the last moment of

0:46:20 > 0:46:23flavouring, and this is garlic and parsley finely chopped,

0:46:23 > 0:46:26which, at the last minute, you sprinkle

0:46:26 > 0:46:29a little bit into your dish to give it that fine flavour. OK, now...

0:46:36 > 0:46:39To Isabella's recipe but cooked by me.

0:46:39 > 0:46:42- Senora.- Gracias.- De nada.

0:46:44 > 0:46:45Bueno.

0:46:45 > 0:46:53THEY CONVERSE IN SPANISH

0:46:53 > 0:46:54Good colour?

0:46:57 > 0:46:59Muy bueno, Senor Floyd.

0:47:14 > 0:47:17I woke early in the morning - with a slight head, I might add -

0:47:17 > 0:47:19in order to catch the little train that goes from the capital,

0:47:19 > 0:47:22Palma, to the little town of Soller in the mountains.

0:47:22 > 0:47:24There's nothing like a train journey to give one

0:47:24 > 0:47:26a true appreciation for the flavour of the land,

0:47:26 > 0:47:29through almond trees and vineyards and olive groves.

0:47:31 > 0:47:32And the little train said,

0:47:32 > 0:47:36"I think I can, I think I can, I think I can."

0:47:41 > 0:47:44Clive was really happy filming the countryside but as an ardent

0:47:44 > 0:47:46train spotter he was doubly chuffed.

0:47:46 > 0:47:49You should see his anorak - it's covered in badges.

0:47:49 > 0:47:52This must have been one of the happiest little trains in the

0:47:52 > 0:47:53whole of Spain.

0:47:53 > 0:47:56The engine's name is Julio and he's been huffing and puffing up

0:47:56 > 0:47:59and down this narrow-gauge track for nearly 150 years,

0:47:59 > 0:48:03man and boy. Or as they say here, hombre y muchacho.

0:48:13 > 0:48:16By the time the little train arrived, I was famished and it was

0:48:16 > 0:48:19still early and time to enjoy a true Mallorcan breakfast.

0:48:22 > 0:48:25Great journey, great station, great train.

0:48:25 > 0:48:28And a typically great Mallorcan breakfast.

0:48:28 > 0:48:30I got on the portable dog and bone while I was chugging up the

0:48:30 > 0:48:33mountainside, said, "Could you lay on a little snack for me?"

0:48:33 > 0:48:35Well, they took me at my word - what did they give me?

0:48:35 > 0:48:37They gave me the Mallorcan elevenses.

0:48:37 > 0:48:39The Spaniards who start work very early in the morning don't have

0:48:39 > 0:48:42time for breakfast, so around about 11 - and it is actually 10.55 -

0:48:42 > 0:48:45they stop for this. Have a spin round, Clive.

0:48:45 > 0:48:46They have some things called cocas,

0:48:46 > 0:48:49which is a kind of Mallorcan pizza, though it's not a pizza at

0:48:49 > 0:48:52all cos it's not a dough pastry - it's an ordinary shortcrust pastry,

0:48:52 > 0:48:55covered in this case with chard and tomato,

0:48:55 > 0:48:57olive oil and baked in the oven.

0:48:57 > 0:48:59Then they have a bit of bread with some sobrassada,

0:48:59 > 0:49:02which is a very important local sausage of pork and paprika.

0:49:02 > 0:49:05In the winter that would be served hot - toasted if you like.

0:49:05 > 0:49:07Then they have a few chillies or peppers,

0:49:07 > 0:49:09spiced green peppers and olives.

0:49:09 > 0:49:13Another kind of coca - this one's got red peppers, tomatoes, onions,

0:49:13 > 0:49:14parsley and garlic in it.

0:49:14 > 0:49:18Then they'd also probably have either mountain ham or cooked ham

0:49:18 > 0:49:20with tomato. The bread underneath has been covered in olive oil -

0:49:20 > 0:49:24very important thing - and munched down with the odd green pepper.

0:49:24 > 0:49:27And, of course, they might have a glass of lemon juice or

0:49:27 > 0:49:30orange juice cos this region produces stacks of it.

0:49:30 > 0:49:33But myself, I prefer a little rosado.

0:49:35 > 0:49:37Gastronomic sleuthing is fun,

0:49:37 > 0:49:40and working on my policy of having high friends in low places,

0:49:40 > 0:49:43I spent the previous evening researching in bars.

0:49:43 > 0:49:45So after I'd had one or two - it was a great bar and the barman

0:49:45 > 0:49:48seemed to know a great deal about things and he said,

0:49:48 > 0:49:49"Go and find the city of the lost Incas."

0:49:49 > 0:49:52I thought, "My name's not Conan Doyle, it's Floyd."

0:49:52 > 0:49:55Anyway, I got the maps out and I found not the city of the lost

0:49:55 > 0:49:58Incas but Inca, a little town slap bang in the middle of

0:49:58 > 0:50:00Robert Graves' preferred island.

0:50:00 > 0:50:03Where, they said - he said, anyway - you will find a genuinely

0:50:03 > 0:50:07authentic Mallorcan restaurant where they serve the business.

0:50:07 > 0:50:09So this is what I think I'm finding.

0:50:13 > 0:50:15In fact, the trail led to a dusty,

0:50:15 > 0:50:19sleepy town where the recommended restaurant, Celler Can Amer,

0:50:19 > 0:50:23was built in an old wine cellar where Senora Antonio practised her

0:50:23 > 0:50:26time-honoured craft, the preparation of traditional Mallorcan dishes -

0:50:26 > 0:50:30one of the classics being sopas de Mallorca.

0:50:33 > 0:50:36It's made by adding celery, onions, peppers, cabbage, leeks,

0:50:36 > 0:50:40parsley - in fact, a cornucopia of fresh vegetables stewed in

0:50:40 > 0:50:43olive oil that's been flavoured with garlic and pimentos.

0:50:45 > 0:50:48Originally, it was a peasant dish, and to make it more bulky and go

0:50:48 > 0:50:51further they would half-fill the serving bowls with the stew,

0:50:51 > 0:50:54then add stale bread, sprinkle that with olive oil,

0:50:54 > 0:50:56then add more vegetable stew and pop it back in the oven for

0:50:56 > 0:50:58another ten minutes or so.

0:50:58 > 0:51:02So when's a soup not a soup? When it's a sopas de Mallorca.

0:51:02 > 0:51:05Quite delicious! I could tuck into a pot of that right now.

0:51:20 > 0:51:22And so the plot thickens.

0:51:22 > 0:51:25We've been travelling over mountains, by tram, by train,

0:51:25 > 0:51:27by car, down the valleys,

0:51:27 > 0:51:31along the beaches and now by punting into the salt marshes.

0:51:38 > 0:51:41Everyone has told me that this shallow lake in the north of

0:51:41 > 0:51:44the island is important to Mallorcan cuisine,

0:51:44 > 0:51:47not because it makes me look a bit like Humphrey Bogart in

0:51:47 > 0:51:50The African Queen, but because here the locals trap eels and

0:51:50 > 0:51:52keep them alive in these special baskets.

0:51:52 > 0:51:55And here the eel is regarded as a great delicacy.

0:51:55 > 0:51:58They tell me that you never find them in any restaurants but

0:51:58 > 0:52:01they celebrate them like nobody's business.

0:52:01 > 0:52:05Right, it's very important with these wood stoves to get the right

0:52:05 > 0:52:08mark. They're flaming away there so you need it at wood mark two,

0:52:08 > 0:52:11lift that to one side.

0:52:11 > 0:52:15In my travels around Mallorca I have met a lot of people who've said,

0:52:15 > 0:52:18"This is a very typical dish, this is a very typical dish."

0:52:18 > 0:52:20I don't always believe them.

0:52:20 > 0:52:23And when they told me that here eels were the business, I thought,

0:52:23 > 0:52:24"Is that really true?"

0:52:24 > 0:52:27Because you know how sort of interested parties sometimes

0:52:27 > 0:52:30try to steer you towards a particular thing for their

0:52:30 > 0:52:32own benefit, so I was a bit suspicious.

0:52:32 > 0:52:35But in fact eels here - caught from here - are the most

0:52:35 > 0:52:37phenomenally popular dish in the region.

0:52:37 > 0:52:39In fact, in January each year they have

0:52:39 > 0:52:42a week-long eel festival they like them so much.

0:52:42 > 0:52:44Anyway, that's enough history and information,

0:52:44 > 0:52:46suspicions and things like that.

0:52:46 > 0:52:48Clive, have a little look round my ingredients here.

0:52:48 > 0:52:51First of all, of course, we have the eels.

0:52:51 > 0:52:55Just chopped into bite-size pieces.

0:52:55 > 0:53:00OK, they're fried with a sauce made of green peppers, onions,

0:53:00 > 0:53:02leeks and tomatoes.

0:53:02 > 0:53:05There's some more refined bits that go into it but I can more

0:53:05 > 0:53:07easily show you that in the pot.

0:53:07 > 0:53:11So, first of all, I need to crush a little bit of garlic.

0:53:11 > 0:53:14Just very roughly with your hands.

0:53:14 > 0:53:17There's nothing fine about this...nothing refined about

0:53:17 > 0:53:19this kind of cooking.

0:53:19 > 0:53:23And you need a dried chilli but not too much of it cos otherwise

0:53:23 > 0:53:26it'll burn the roof of your mouth off.

0:53:26 > 0:53:29And a bit of fresh green chilli, OK? Clove of garlic.

0:53:29 > 0:53:32And the very first thing we do, to flavour the oil,

0:53:32 > 0:53:37is pop all of that...into the pot.

0:53:37 > 0:53:38Sizzle, sizzle, sizzle.

0:53:38 > 0:53:41Right, now, this is a difficult one to shoot because of the wind,

0:53:41 > 0:53:42because of the fire.

0:53:42 > 0:53:45I have got my table of ingredients at a safe distance away from

0:53:45 > 0:53:49both your legs, Clive, and my rather expensive trousers.

0:53:49 > 0:53:52So, next thing, we flour the eels.

0:53:55 > 0:53:57Like so.

0:53:58 > 0:54:00Nicely floured.

0:54:02 > 0:54:07And we pop them into the oil.

0:54:21 > 0:54:23Bay leaf.

0:54:26 > 0:54:27And a quick stir round.

0:54:34 > 0:54:37Is it worth giving one of your best ones on that, Clive?

0:54:37 > 0:54:39They look absolutely splendid sizzling in the very hot,

0:54:39 > 0:54:42brilliant olive oil.

0:54:42 > 0:54:45Thank you. Stay there for a second, please. Just a second.

0:54:45 > 0:54:48Right, now they come out.

0:54:51 > 0:54:54And are put to one side for a moment or two.

0:54:56 > 0:54:59It's very important that all this garlic and the bay leaves and

0:54:59 > 0:55:03the chillies are in here cos the eels have taken all the flavour

0:55:03 > 0:55:06from those spices and herbs and from the olive oil.

0:55:06 > 0:55:09So they'll have a very distinct flavour even though they're

0:55:09 > 0:55:12going into a sauce. Right.

0:55:14 > 0:55:16Put them to one side.

0:55:16 > 0:55:18Now there's a slightly boring bit - it's very boring -

0:55:18 > 0:55:20you can either watch this or not, as you wish,

0:55:20 > 0:55:23but you in fact have to throw this oil away,

0:55:23 > 0:55:26and you do that very ecologically by walking behind the camera,

0:55:26 > 0:55:28while you gaze at the mountains.

0:55:32 > 0:55:34And you replace that there.

0:55:34 > 0:55:37And using a highly typical Mallorcan oil pourer...

0:55:39 > 0:55:42..you put in a load more oil.

0:55:42 > 0:55:44While the oil heats up in my earthenware pot,

0:55:44 > 0:55:47back at the eel hunter's secret headquarters

0:55:47 > 0:55:50the senor is preparing a lovely fresh Mallorcan salad called trampo,

0:55:50 > 0:55:54while her husband's busily peeling the beans.

0:55:54 > 0:55:56Trampo is made with freshly cooked tuna - you could use tinned -

0:55:56 > 0:55:59finely chopped peppers, red and green,

0:55:59 > 0:56:02onions and tomatoes and wine vinegar and salt and pepper seasoning.

0:56:02 > 0:56:05It's fantastic for a light lunch on a hot day.

0:56:05 > 0:56:09Anyway, the eel hunters spend every Saturday afternoon here and

0:56:09 > 0:56:12enjoy light, healthy lunches. Ho, ho, ho.

0:56:12 > 0:56:16Now, my sauce is virtually ready.

0:56:16 > 0:56:20Let me just recap on that because it is the essence to Spanish

0:56:20 > 0:56:22cooking to sweat your onions and leeks,

0:56:22 > 0:56:24the basic things you use to make sauces,

0:56:24 > 0:56:28so all the liquid has gone out of them and the flavour remains.

0:56:28 > 0:56:31So, first of all, olive oil, finely chopped onions,

0:56:31 > 0:56:34finely chopped green peppers, finely chopped leeks.

0:56:34 > 0:56:35Simmer away in olive oil,

0:56:35 > 0:56:40lots of fresh finely chopped tomato and a little bit of red chilli,

0:56:40 > 0:56:42salt and pepper and cook for...

0:56:42 > 0:56:44That's been about 50 minutes, actually,

0:56:44 > 0:56:48and you have this unctuous, rich sauce full of flavour.

0:56:48 > 0:56:50It really is good.

0:56:50 > 0:56:52You remember the fried eels which we had.

0:56:52 > 0:56:55They were quickly fried in olive oil flavoured with

0:56:55 > 0:56:57a bay leaf and garlic.

0:56:57 > 0:57:03They just go into there and simmer away for just a few minutes

0:57:03 > 0:57:06so that they now get the extra flavour of the tomato sauce.

0:57:06 > 0:57:09Anyway, I reckon it's a pretty good dish.

0:57:09 > 0:57:11Seems OK to me.

0:57:11 > 0:57:14That is what I think is, for this part of Mallorca, on a plate.

0:57:19 > 0:57:23These men enjoy their own company. They love fishing and hunting but

0:57:23 > 0:57:26there's no point at all doing these things if you don't like eating.

0:57:26 > 0:57:29I was supposed to have served lunch at 2.00. Now it's going on for 4.00

0:57:29 > 0:57:31and everyone's getting a little relaxed -

0:57:31 > 0:57:32or, as they say here, tranquilo.

0:57:38 > 0:57:40I'm probably going to poison you.

0:57:44 > 0:57:47Put it there?

0:57:47 > 0:57:50Let's see. I've no idea whether this is any good or not -

0:57:50 > 0:57:52I've never cooked it before in my life.

0:57:59 > 0:58:02HE SPEAKS SPANISH

0:58:02 > 0:58:06HE REPLIES IN SPANISH

0:58:14 > 0:58:16Thank you!

0:58:21 > 0:58:23He's mesmerizingly good, isn't he?

0:58:23 > 0:58:26Now, as ever on Best Bites we're looking back at some of the

0:58:26 > 0:58:28finest Saturday Kitchen recipes.

0:58:28 > 0:58:30Still to come on today's show, Alain Roux,

0:58:30 > 0:58:32Nathan Outlaw and Marcus Wareing

0:58:32 > 0:58:35go head-to-head-to-head at the omelette-challenge hobs,

0:58:35 > 0:58:37to celebrate James' 40th birthday.

0:58:37 > 0:58:41Paul Rankin is here extolling the virtues of British rose veal.

0:58:41 > 0:58:45Pan-fried veal chops are then served with broad beans, peas and romaine

0:58:45 > 0:58:49lettuce, cooked in butter and served with Jersey Royal potatoes.

0:58:49 > 0:58:52And Patsy Palmer faces her food heaven or food hell.

0:58:52 > 0:58:54Did she get food heaven - strawberry mille-feuille

0:58:54 > 0:58:55with strawberry sauce -

0:58:55 > 0:58:58or her food hell - smoked salmon and spinach tart with watercress,

0:58:58 > 0:59:01pesto and salad? You can find out what she got at the end of the show.

0:59:01 > 0:59:05Next up, it's Ashley Palmer-Watts with a delicious restaurant-style

0:59:05 > 0:59:08shellfish recipe that he's tailor-made for you to cook at home.

0:59:08 > 0:59:10- Ashley Palmer-Watts.- Morning.

0:59:10 > 0:59:13With the biggest scallops we've ever had on the show.

0:59:13 > 0:59:15- Pretty good size. - Where are these from?

0:59:15 > 0:59:18These are from the outer Hebrides on the west coast of Scotland.

0:59:18 > 0:59:19Going to show you how to open those.

0:59:19 > 0:59:21What are we going to do with all of this?

0:59:21 > 0:59:24We are going to make a dish with a really sort of vegetable

0:59:24 > 0:59:27broth with some pickled seaweed,

0:59:27 > 0:59:29we got some cooked barley. You're going to make the stock.

0:59:29 > 0:59:33If you can start grating all those vegetables, really small,

0:59:33 > 0:59:37- into the pan, a quick sweat and then the water in.- OK.

0:59:37 > 0:59:40- I'll get sorting out the dulse. - This is the dulse.

0:59:40 > 0:59:43This has been dried, we've just rehydrated it,

0:59:43 > 0:59:46washed it really well. And then into a pan.

0:59:46 > 0:59:48It's quite topical cos I went foraging for this.

0:59:48 > 0:59:50I've never been foraging in my life.

0:59:50 > 0:59:53I went foraging for this in Wales this week.

0:59:53 > 0:59:56- You get this when the tide's out. - That's it. You've gotta be quick.

0:59:56 > 0:59:59- The seaweed's further out.- Exactly.

0:59:59 > 1:00:00We've got water, white soy,

1:00:00 > 1:00:03and we've got a little bit of white-wine vinegar.

1:00:03 > 1:00:05Salt and sugar. A very simple pickle.

1:00:05 > 1:00:09But you can use this pickle for things like mushrooms,

1:00:09 > 1:00:12lemons, seaweed, different types.

1:00:12 > 1:00:15We're literally going to bring that to the boil and pour it over

1:00:15 > 1:00:18our seaweed, pop it in the fridge for 24 hours and then it's

1:00:18 > 1:00:21- ready the next day.- You mentioned the word "frumenty" -

1:00:21 > 1:00:23this is where you get a lot of your inspiration from,

1:00:23 > 1:00:28these historical sort of cookbooks and that kind of stuff, don't you?

1:00:28 > 1:00:32Yeah, it's an old dish that was very much taken to someone's house

1:00:32 > 1:00:35as a gift. So if I came to your housie for dinner I'd bring you

1:00:35 > 1:00:37a pot of this frumenty.

1:00:37 > 1:00:40And it would be very, very simple. Quite a humble sort of food.

1:00:40 > 1:00:45Cracked wheat or barely, and then we'd have some fruit in there,

1:00:45 > 1:00:48generally meat. Anything, really. That's generally how it was.

1:00:48 > 1:00:51- Whatever you had in the larder you would use.- Right.

1:00:51 > 1:00:55I take it the grating of this is to get it nice and fine.

1:00:55 > 1:00:56Yeah, as fine as possible.

1:00:56 > 1:00:58- So you get the most amount of flavour from it.- Exactly.

1:00:58 > 1:01:00As much surface area as possible.

1:01:00 > 1:01:03And then we want to cook it only for 20 minutes and then we'll put

1:01:03 > 1:01:06the herbs in and then pull it off the heat.

1:01:06 > 1:01:08Keep it nice and fresh.

1:01:09 > 1:01:15- You mentioned white soy sauce.- Yes. - What else would you use that for?

1:01:15 > 1:01:18We use it as a seasoning, so any sort of soups or broths or

1:01:18 > 1:01:21things like that, it's very, very good for.

1:01:21 > 1:01:23It's got a lot of umami in it,

1:01:23 > 1:01:26so you end up with this really amazing sort of mouth feel

1:01:26 > 1:01:28when you use white soy.

1:01:28 > 1:01:31Right. Tell us about Dinner, then.

1:01:31 > 1:01:34Cos it's amazing spot, right in the centre of London.

1:01:34 > 1:01:37Surrounded by some pretty incredible restaurants, as well,

1:01:37 > 1:01:41- right on your doorstep.- Yeah. It's a kind of dream come true, really,

1:01:41 > 1:01:45the company that are around in Knightsbridge is quite amazing.

1:01:45 > 1:01:47People that I grew up reading their cookbooks.

1:01:47 > 1:01:50You've got Pierre Koffmann just literally over the road.

1:01:50 > 1:01:52Yeah, and Marcus Wareing and...

1:01:52 > 1:01:55Oh, there's so many, so many restaurants.

1:01:55 > 1:01:59- Daniel Boulud, he's down just underneath you...- Yeah,

1:01:59 > 1:02:02so when he's in town he always pops up.

1:02:02 > 1:02:04Causes a little bit of commotion.

1:02:04 > 1:02:07We're just going to start roasting these scallops. Nice hot pan.

1:02:07 > 1:02:11- But your whole menu is based on historical sort of dishes.- Yes.

1:02:11 > 1:02:14So where do you get your inspiration from? Cos there must be a limit from

1:02:14 > 1:02:17cookbooks you can buy. Where do you go...

1:02:17 > 1:02:19Yeah, a lot of these cookbooks, they're one-offs.

1:02:19 > 1:02:22They are very much owned by specialist people,

1:02:22 > 1:02:26food historians, that kind of thing.

1:02:26 > 1:02:28National Library, Hampton Court.

1:02:28 > 1:02:31We worked with a guy at Hampton Court - amazing,

1:02:31 > 1:02:35like a font of all knowledge to do with history.

1:02:35 > 1:02:39So you could spend hours down there talking about bits and bobs.

1:02:39 > 1:02:40So when this comes to the boil,

1:02:40 > 1:02:44we're just going to pour that over the seaweed.

1:02:46 > 1:02:49We'll pop that in the fridge.

1:02:49 > 1:02:53Before, obviously, you reconstituted it, but you can buy this dry.

1:02:53 > 1:02:57I'm assuming you basically take this then blend it and that's where you

1:02:57 > 1:03:00end up with a powder you're going to use as well, so it's the same stuff.

1:03:02 > 1:03:05Yeah, dried or fresh. Fresh, if you can get it, is great.

1:03:05 > 1:03:07But it tastes like mushrooms.

1:03:07 > 1:03:11Yeah, really lovely. It's a great seasoning, it's a great texture,

1:03:11 > 1:03:14and the thing with this dish is everything's going to taste

1:03:14 > 1:03:17like the sea. We're going to end up with that flavour.

1:03:17 > 1:03:20Right, the mushrooms are going in. I've sweated that for a little bit.

1:03:20 > 1:03:22I'm just going to roast these scallops and we're going to

1:03:22 > 1:03:25pop them in the oven for about a minute, minute and a half,

1:03:25 > 1:03:28- just to let them cook through a little bit more.- These are massive.

1:03:28 > 1:03:29Absolutely stunning.

1:03:29 > 1:03:33So then we just sweat that, add the water in, 20 minutes,

1:03:33 > 1:03:35and then after 20 minutes we'll put the herbs in,

1:03:35 > 1:03:38- let it cool down.- And that's what we end up with, right.

1:03:38 > 1:03:40So that's done for you, anyway.

1:03:40 > 1:03:43Pop these in. We're going to use the same pan here.

1:03:43 > 1:03:45- I'll take those...- Thank you.

1:03:45 > 1:03:47So a hot oven.

1:03:47 > 1:03:49Now...

1:03:49 > 1:03:53- Right, off you go.- We got some lovely carpet clams going in.

1:03:54 > 1:03:57Just open them a little bit. Lots of garlic.

1:04:00 > 1:04:02This is forming the base of our broth.

1:04:02 > 1:04:04And we're going to use the vegetable stock.

1:04:07 > 1:04:09So where does the inspiration...

1:04:09 > 1:04:12The most famous dish probably there is that...the mandarin.

1:04:12 > 1:04:17Yeah, the meat fruit. They come from various...

1:04:17 > 1:04:19You never know when they're going to come.

1:04:19 > 1:04:24You can read lots and lots of information but you never know when

1:04:24 > 1:04:27the idea's going to come and how you kind of use that idea,

1:04:27 > 1:04:29going forward.

1:04:29 > 1:04:32So we've got rock samphire and marsh samphire going in.

1:04:32 > 1:04:34We're just going to steam it all together.

1:04:34 > 1:04:36And then what makes it the frumenty

1:04:36 > 1:04:39is the fruit and the cracked wheat or barley.

1:04:39 > 1:04:41You just straightaway put that in. I'll just show you the difference.

1:04:41 > 1:04:45- That one is the rock samphire.- Yeah.

1:04:45 > 1:04:49Which you'll probably see on there.

1:04:49 > 1:04:53- Which is grown on the rocks. - On the rocks.- Uses the spray to...

1:04:53 > 1:04:56to feed itself. And then this one is the actual marsh samphire,

1:04:56 > 1:04:58so the two look very different.

1:04:58 > 1:05:01- You'll buy this one from the shops...- Yeah.

1:05:01 > 1:05:03- That one's more readily available. - This one's rarer.

1:05:03 > 1:05:06Different texture, different flavour.

1:05:06 > 1:05:09- Chop some seaweed. - Have you ever tried...

1:05:09 > 1:05:11That one's the rock samphire.

1:05:11 > 1:05:13And then that one's the marsh samphire. Slightly thicker.

1:05:13 > 1:05:17Generally the marsh samphire that you'll buy in the shops nowadays.

1:05:17 > 1:05:19Right, what have we got in here?

1:05:19 > 1:05:21We're not going to cook this too much,

1:05:21 > 1:05:24just to open the clams and soften the samphire down.

1:05:24 > 1:05:28We're going to pop the chopped seaweed in.

1:05:28 > 1:05:31So this is pickled so you've got really nice acidity in here as well.

1:05:31 > 1:05:35Going to use some of the pickle juice.

1:05:35 > 1:05:37What do you reckon?

1:05:37 > 1:05:39- Salty?- Yeah, you can taste the sea in the...

1:05:39 > 1:05:42- I can't remember which one...- That one's the marsh one. Quite unusual.

1:05:42 > 1:05:44Yeah.

1:05:44 > 1:05:4830 seconds. Check the scallops.

1:05:48 > 1:05:50Scallops have had about a minute.

1:05:56 > 1:05:58If anybody comes to London,

1:05:58 > 1:06:02your kitchen is on display in the restaurant when you walk in,

1:06:02 > 1:06:08with the most impressive chargrilled...pineapple...

1:06:08 > 1:06:11roasting machine, whatever it's called. What do you call it?

1:06:11 > 1:06:14It's a giant spit-roast, so with a lot of open flame,

1:06:14 > 1:06:17a really old sort of gearing system and then what you would

1:06:17 > 1:06:20- expect to see in every kitchen is pineapples roasting.- Yeah.

1:06:20 > 1:06:24It's a little bit Alice In Wonderland but it does

1:06:24 > 1:06:25actually taste amazing.

1:06:25 > 1:06:28Got some coriander there, some there.

1:06:28 > 1:06:31Think we can almost assemble our dish.

1:06:31 > 1:06:33We're going to pop these...

1:06:33 > 1:06:36soaked onions, just to take a bit of rawness away.

1:06:36 > 1:06:39Everything is quite fresh here.

1:06:39 > 1:06:42- In it goes.- So this is an adaptation of what you serve in the restaurant?

1:06:42 > 1:06:46- This is a home version. We haven't got three days to cook.- Right.

1:06:46 > 1:06:49At home, 30 minutes. Well, probably eight minutes.

1:06:49 > 1:06:52Cos isn't it a smoked sort of puree that you put into here or something?

1:06:52 > 1:06:56Well, it's quite smoky cos even when you open the clams like

1:06:56 > 1:07:00this, you end with that sort of smoky, clammy...

1:07:00 > 1:07:03You got a little bit of white soy, you got seaweed,

1:07:03 > 1:07:05then we got the lemon as well.

1:07:05 > 1:07:08So if you could drain a little bit of that red seaweed there.

1:07:08 > 1:07:11- Yeah, I can do.- Going to grate that into the dish as well.- Yeah.

1:07:13 > 1:07:16Just be really careful not to overcook the clams.

1:07:20 > 1:07:23And then this lovely sort of juice.

1:07:23 > 1:07:25You've got the barely in there as well,

1:07:25 > 1:07:27so this could be a main course. Could be a starter.

1:07:29 > 1:07:33And the idea of putting the onions in is to take the rawness off...

1:07:33 > 1:07:36Yeah, just to wash a little bit of rawness away.

1:07:36 > 1:07:39- And then we'll just scatter those... - Serious scallops.- Lovely scallops.

1:07:39 > 1:07:43Absolutely beautiful. We'll just put another clam in there.

1:07:43 > 1:07:47And then a little bit of seaweed.

1:07:47 > 1:07:49- And then we got the lemon. - So that's pickled lemon?

1:07:49 > 1:07:51Just a little bit of pickled lemon.

1:07:51 > 1:07:53You could use the same pickle recipe for this.

1:07:55 > 1:07:58- Happy with that?- Yeah. - Remind us what it is again.

1:07:58 > 1:08:01We've got scallop frumenty with barley, two types of samphire,

1:08:01 > 1:08:05- clam and lemon seaweed broth. - Looks pretty good to me.

1:08:10 > 1:08:12Lovely.

1:08:12 > 1:08:15- Right, you get to try scallops for breakfast!- Looks incredible.

1:08:15 > 1:08:17Dive in to that.

1:08:17 > 1:08:21Certainly the biggest scallops we've had on the show. Try that.

1:08:21 > 1:08:23Dive in. Looks impressive.

1:08:23 > 1:08:26- But simple.- Yeah, it should taste of the sea.

1:08:26 > 1:08:29You've got good acidity, smoky clams and the broth you're

1:08:29 > 1:08:32collecting all the juices from the clams.

1:08:32 > 1:08:34And that lovely vegetable stock that you made.

1:08:34 > 1:08:35And you can buy that seaweed.

1:08:35 > 1:08:40- Yeah, you can buy it in health stores or online.- Yeah, exactly.

1:08:40 > 1:08:44- A little bit goes a long way, don't forget.- Good?

1:08:44 > 1:08:46- I'd definitely choose that.- Right!

1:08:51 > 1:08:54Superb scallops from a superb chef there.

1:08:54 > 1:08:57Now time for the omelette challenge and a chance to see

1:08:57 > 1:08:59a three-egg omelette cooked by what is now

1:08:59 > 1:09:03a total of nine Michelin stars for James' 40th.

1:09:04 > 1:09:05Right, let's get down to business.

1:09:05 > 1:09:07It's the omelette challenge, of course.

1:09:07 > 1:09:09Now, we've got our camping gas stove over here,

1:09:09 > 1:09:10so one of you has got to cook on it.

1:09:10 > 1:09:13So who would like to draw an asparagus tip?

1:09:13 > 1:09:15The shortest one gets it.

1:09:15 > 1:09:16Youngest first.

1:09:17 > 1:09:21- That's a fix.- You moved that! - Short asparagus!- That's a fix.

1:09:21 > 1:09:24I did that on purpose. I got him back. Right, the usual rules apply.

1:09:24 > 1:09:27It's got to be a three-egg omelette cooked as fast as you can.

1:09:27 > 1:09:29Although I think this is going to be a disaster.

1:09:29 > 1:09:31- A little bit different. - Are you ready?- Yeah.

1:09:31 > 1:09:33Three-egg omelette by seven Michelin stars.

1:09:33 > 1:09:35Are you ready? Three, two, one, go.

1:09:50 > 1:09:52Oh, no.

1:09:52 > 1:09:54- No.- I could be on a campsite!

1:09:54 > 1:09:56GONG

1:09:56 > 1:09:59- There we go. Scrambled, that's scrambled for you.- That's all right.

1:09:59 > 1:10:01GONG

1:10:01 > 1:10:04- LAUGHS:- Campsite! - Campsite omelette.- All right.

1:10:04 > 1:10:07It's the three-star that makes the difference, you see - look.

1:10:07 > 1:10:10This is where we're going wrong - you know that? Look.

1:10:20 > 1:10:21GONG

1:10:21 > 1:10:24That looks pretty good to me. Pretty good to me.

1:10:24 > 1:10:26Should I have a taste of these?

1:10:27 > 1:10:29Oh, that's made all the difference, Nathan, there.

1:10:29 > 1:10:32- It's a garnish for you. - Let's have a bit of that.

1:10:32 > 1:10:34- It's hardly a three-egg omelette, is it, really?- I missed one.

1:10:34 > 1:10:36It went in there, though.

1:10:37 > 1:10:38And this one over here.

1:10:41 > 1:10:43All good, but none of you were quicker,

1:10:43 > 1:10:44so none of you are going on the board.

1:10:44 > 1:10:47But it was still decent enough - good to watch, anyway.

1:10:51 > 1:10:54Three great chefs, but not one of them made it onto the board.

1:10:54 > 1:10:56Anyway, up next is Paul Rankin who is cooking a dish

1:10:56 > 1:10:58using only British produce.

1:10:58 > 1:11:01Well, obviously except the lemon.

1:11:01 > 1:11:04- It's Paul Rankin. Welcome back. - Lovely to be here.- Welcome back.

1:11:04 > 1:11:07- I love it every time you're on. - A rose veal chop.

1:11:07 > 1:11:09Check that out. That's a great British product.

1:11:09 > 1:11:11We're going to be cooking it up

1:11:11 > 1:11:13with some beautiful summer vegetables.

1:11:13 > 1:11:16We've got some romaine lettuce, some broad beans, some peas,

1:11:16 > 1:11:17some scallions, or spring onions.

1:11:17 > 1:11:19This is just like your garden at the moment.

1:11:19 > 1:11:22- It's Jersey Royals...- Wonderful. - with scallion and bacon,

1:11:22 > 1:11:24some herbs, some butter.

1:11:24 > 1:11:25So all of this...

1:11:25 > 1:11:27Take away the lemon - all of this is British.

1:11:27 > 1:11:29- All of it?- Yeah.- There you go.

1:11:29 > 1:11:31First of all, you're going to get the veal out.

1:11:31 > 1:11:33- I'm going to, then, take the broad beans.- OK.

1:11:33 > 1:11:34This is a veal chop,

1:11:34 > 1:11:40and rose veal chop, this particular cut,

1:11:40 > 1:11:43it's kind of as the sirloin goes into the rib,

1:11:43 > 1:11:47so it's part of the rib roast and you get chops all the way down.

1:11:47 > 1:11:52Now, rose veal is sort of humanely reared veal.

1:11:52 > 1:11:55Cos you'll get a lot of people watching this going, "Veal..."

1:11:55 > 1:11:57Still got that mentality of what it was ten years ago.

1:11:57 > 1:11:59Yeah, it's sort of a weird thing.

1:11:59 > 1:12:03- So, basically, what it is, it's young beef.- Yeah.

1:12:03 > 1:12:06It's... It's young beef.

1:12:06 > 1:12:08And we should be eating more of it, I've heard.

1:12:08 > 1:12:10It kind of supports the dairy industry anyway.

1:12:10 > 1:12:13There's a lot of calves that come out of the industry

1:12:13 > 1:12:15and they just get culled, so we should be eating them, perhaps.

1:12:15 > 1:12:18These will get culled, or they get shipped off to Holland

1:12:18 > 1:12:19to get reared in crates.

1:12:19 > 1:12:22The rose veal, they're farmed in barns,

1:12:22 > 1:12:24about eight to ten in the barn.

1:12:24 > 1:12:26They get to roam about and do whatever they want,

1:12:26 > 1:12:28frolic, dah-dah-dah,

1:12:28 > 1:12:31and then, it gives a slightly darker colour,

1:12:31 > 1:12:33but it's still got that lovely texture.

1:12:33 > 1:12:35So lots of salt and pepper on it,

1:12:35 > 1:12:38it's wonderful on a barbecue, but I'm just cooking it

1:12:38 > 1:12:41- with a little bit of light olive oil and butter.- Yeah. OK.

1:12:41 > 1:12:44Just going to dice up a little bit of my bacon from my potatoes.

1:12:44 > 1:12:47Broad beans - you want these podding and then podding again.

1:12:47 > 1:12:48So these have been podded once,

1:12:48 > 1:12:50but you're going to want them podding again.

1:12:50 > 1:12:53Now, we don't have to blanch them and shell them,

1:12:53 > 1:12:57but I do love that and it adds a real bit of colour to this dish.

1:12:57 > 1:13:04- So, the bacon is going in there for the...potatoes...- Sorry. Yeah.

1:13:04 > 1:13:06So you've just chopped the bacon up for there.

1:13:06 > 1:13:08Now, this veal...

1:13:08 > 1:13:11I say, you bump into you, man, it gives you a real shake, you know?

1:13:11 > 1:13:13He's a big boy. I'm a boney guy.

1:13:14 > 1:13:17Um... Say it again - what were we talking about?

1:13:17 > 1:13:19This, you're just going to seal it to add some colour?

1:13:19 > 1:13:22Yeah, we want some really nice caramelisation on this.

1:13:22 > 1:13:24It's basically like cooking a steak, you know?

1:13:24 > 1:13:26As I said, it's wonderful on the barbecue as well.

1:13:26 > 1:13:32Actually, we're going to get the... the lettuce and peas on first.

1:13:32 > 1:13:34Get those ready.

1:13:34 > 1:13:35So with the lettuce,

1:13:35 > 1:13:39I love to take the sort of sweet heart of the lettuce, you know?

1:13:39 > 1:13:42The top of the leaves can sometimes be a little bit bitter. Yeah?

1:13:42 > 1:13:44Do you know an interesting fact about broad beans,

1:13:44 > 1:13:47that links you together as well?

1:13:47 > 1:13:48Is that broad beans -

1:13:48 > 1:13:51you're supposed to give these to people when they get married.

1:13:51 > 1:13:54- Are you serious?- It means... Ensure the birth of a baby son.

1:13:54 > 1:13:58- I'm going to send...- You've got about a dozen, haven't you?

1:13:58 > 1:14:00Yeah!

1:14:00 > 1:14:03- I'm going to send everyone a broad bean...- Broad beans, you see!

1:14:03 > 1:14:05- There you go. - They're also delicious.- Yeah.

1:14:05 > 1:14:08But that shelling business, that's quite a hassle, isn't it?

1:14:08 > 1:14:11They are, they are delicious. Bang in season at the moment.

1:14:11 > 1:14:14My garden is full of these, and full of peas as well.

1:14:14 > 1:14:16But also, another great thing out there,

1:14:16 > 1:14:18they call them habitas fritas, which...

1:14:18 > 1:14:21- The Spanish actually deep-fry these. - Oh, yeah!

1:14:21 > 1:14:23And serve with salt, don't they? A bit like we do peanuts.

1:14:23 > 1:14:26- But they're absolutely delicious. - Are they the slightly dried ones?

1:14:26 > 1:14:29- Yeah, but they're friend and roasted broad beans.- Very good.

1:14:29 > 1:14:32So need a bit more heat on this veal, actually.

1:14:32 > 1:14:36So once it's nice and brown, we're going to pop it in the oven.

1:14:36 > 1:14:38Yeah.

1:14:38 > 1:14:41And it'll take about eight minutes, or, you know,

1:14:41 > 1:14:43you can cook it out on top of the stove.

1:14:43 > 1:14:46A chop that size will take a good five minutes either side.

1:14:46 > 1:14:48That's about 400 - about 200 degrees centigrade.

1:14:48 > 1:14:52- Classically, it's served pink. - There you go. So...

1:14:52 > 1:14:56- You didn't really put me on that website, did you?- Yeah, I did.

1:14:56 > 1:14:58- You did not.- I bigged you up, yeah. - You won't be sorry.

1:14:58 > 1:15:01- Jeanne will be happy - don't worry. - She'll love you for that, James!

1:15:01 > 1:15:03She'll go, "That James Martin, I never trusted him.

1:15:03 > 1:15:05"I never trusted him."

1:15:05 > 1:15:08The worst thing is - I put your mobile phone number on it. Joking.

1:15:08 > 1:15:09Right, here we go with the peas.

1:15:09 > 1:15:12This is a nice little broth you're going to serve this with.

1:15:12 > 1:15:14Well, it's kind of like a broth.

1:15:14 > 1:15:16Adding a little bit of chicken stock.

1:15:17 > 1:15:19And then in goes a little bit of butter.

1:15:19 > 1:15:21So then in goes the veg.

1:15:22 > 1:15:24There you go.

1:15:24 > 1:15:26Do you want me to drain out this...?

1:15:26 > 1:15:29There you go. The lettuce?

1:15:29 > 1:15:32Just whack that in there. Get the broad beans in here, James.

1:15:32 > 1:15:33There's the broad beans.

1:15:33 > 1:15:35You can see, once they've been podded, it goes beautiful.

1:15:35 > 1:15:38- Look how fresh and ripe this is! - Green colour!- This is...

1:15:38 > 1:15:41Fantastic green colour. There you go.

1:15:41 > 1:15:45Now, there is really something special about this time of year.

1:15:45 > 1:15:49You know, from a chef's point of view, it's so exciting.

1:15:49 > 1:15:53You've got all this stuff coming on board. You've got the...

1:15:53 > 1:15:55You're not having to buy stuff from abroad, are you?

1:15:55 > 1:15:57You've got so many great ingredients in the UK.

1:15:57 > 1:15:59You can utilise so many different flavours.

1:15:59 > 1:16:01..the first peas, the first broad beans, I mean,

1:16:01 > 1:16:04from a chef's point of view, Arthur, that's exciting for us.

1:16:04 > 1:16:07They're kind of the first things to land on your doorstep, really,

1:16:07 > 1:16:10cos you think spring's here, but nothing's really arrived yet.

1:16:10 > 1:16:12But when summer hits it's... Yeah.

1:16:12 > 1:16:15People talk a lot about the first strawberries and things like that,

1:16:15 > 1:16:20but for me, I kind of love the whole broad beans.

1:16:20 > 1:16:23OK, quite interesting little potatoes here.

1:16:23 > 1:16:24So, a little technique.

1:16:24 > 1:16:26- These are Jersey Royals. - Jersey Royals.

1:16:26 > 1:16:28You've got long left in the season of Jersey Royals.

1:16:28 > 1:16:30This is a little bit chef-y.

1:16:30 > 1:16:33I just gently crush them so that they keep their shape.

1:16:33 > 1:16:37What this does, it allows the butter to go into the potato

1:16:37 > 1:16:40and kind of flavour it without sort of turning it into a great big...

1:16:40 > 1:16:42Remember the first time - I think it was in the mid-90s -

1:16:42 > 1:16:45when someone put crushed potatoes on their menu. Remember?

1:16:45 > 1:16:47I couldn't believe it. Crushed potatoes?

1:16:47 > 1:16:50My potatoes look a bit like that cos I always cook them for

1:16:50 > 1:16:51too long cos I'm drinking too much wine.

1:16:51 > 1:16:53There you go - you've gone too chef-y.

1:16:53 > 1:16:55I'm like, "Oh, God!"

1:16:55 > 1:16:58And we're making up this lovely, simple herb butter.

1:16:58 > 1:17:00Let's not put too much...

1:17:00 > 1:17:03- ARTHUR:- You didn't cook that bacon, then?

1:17:03 > 1:17:06- No, no, it's going to be cooked now.- Yeah.

1:17:06 > 1:17:09Cos what I'm going to do here, this is a little sort of...

1:17:11 > 1:17:12It's something good to do at home.

1:17:12 > 1:17:15I think this works really well, cos you can have this all prepped up

1:17:15 > 1:17:18and then you pop it in the microwave for a couple of minutes.

1:17:18 > 1:17:20- Do you want me to put it there? - Are you going to do that?

1:17:20 > 1:17:23What I'm always saying to the young chefs at the restaurant -

1:17:23 > 1:17:26"Taste, taste, taste all the time as you're cooking." Check...

1:17:27 > 1:17:29Check your seasoning.

1:17:29 > 1:17:31I'm such a great chef. That is so delicious.

1:17:31 > 1:17:34LAUGHTER

1:17:34 > 1:17:37Right, the herb butter has got - what? Tarragon,

1:17:37 > 1:17:40a little bit of chervil, parsley, a bit of chives in there,

1:17:40 > 1:17:41all that kind of stuff?

1:17:41 > 1:17:44This is basically a French dish, you know?

1:17:44 > 1:17:45No, no, it's a British dish,

1:17:45 > 1:17:48but it's a French technique, French technique.

1:17:48 > 1:17:53And this is what they call fines herbes in...in France.

1:17:53 > 1:17:55- Arthur, you were trained... - Beurre fines herbes.

1:17:55 > 1:17:58And it's lovely. It's still lovely, isn't it?

1:17:58 > 1:18:00It's called parsley butter where I come from.

1:18:00 > 1:18:02LAUGHTER

1:18:02 > 1:18:05See, now, cooking lettuce, am I the only one that...?

1:18:05 > 1:18:07Do you two think that's a bit weird, cooking lettuce?

1:18:07 > 1:18:09- Yeah.- Just a little bit.

1:18:09 > 1:18:13I tell you, that would be lovely with a bit of goat's cheese on it.

1:18:13 > 1:18:16It would be delicious. I'm serious!

1:18:16 > 1:18:20Now we'll go back to raw lettuce with some tomato, cucumbers...

1:18:20 > 1:18:22There you go - that's your bacon.

1:18:22 > 1:18:24It's cooked. From the microwave. There you go.

1:18:24 > 1:18:26Just warms up, you get that beautiful scallion flavour in there.

1:18:26 > 1:18:28I think I need a touch of salt.

1:18:28 > 1:18:30I can't remember if I've seasoned it or not.

1:18:30 > 1:18:33And then we just put three of those onto the plate.

1:18:33 > 1:18:35Oh... It doesn't really matter.

1:18:35 > 1:18:37They're sort of crushed potatoes anyway.

1:18:38 > 1:18:40On it goes. We've got our beautiful...

1:18:40 > 1:18:44- It is the essence of summer, that. - Look at this chop. Look at that.

1:18:44 > 1:18:46Yeah.

1:18:46 > 1:18:49I mean, I'd almost say it's manly food, but it's not.

1:18:49 > 1:18:52It's just really beautifully delicious food.

1:18:52 > 1:18:54I'll clear up after you. There you go.

1:18:54 > 1:18:56And a little bit of the pan juices.

1:18:58 > 1:19:00And finally, you've got the little bit of butter on the top.

1:19:00 > 1:19:01Oh, with a little bit of butter.

1:19:01 > 1:19:03And you're doing just the right thing.

1:19:03 > 1:19:06I've got the...dropsies here.

1:19:06 > 1:19:09Just take a little bit off.

1:19:09 > 1:19:10That melted over the top.

1:19:10 > 1:19:13So, while that's melting, remind us what that is again.

1:19:13 > 1:19:18That's my rose veal chop with lemon and herb butter,

1:19:18 > 1:19:20braised summer vegetables and crushed potatoes.

1:19:20 > 1:19:22It looks delicious.

1:19:27 > 1:19:30It really is the essence of British cooking.

1:19:30 > 1:19:32Right, over here. Dive in.

1:19:32 > 1:19:37- Now, are you a big fan of veal, or what?- Well, I... Sort of.

1:19:37 > 1:19:39The same sort of "sit on the fence", that kind of stuff.

1:19:39 > 1:19:42Yeah, I've never been completely convinced...

1:19:42 > 1:19:45There are some amazing suppliers producing veal now in the UK.

1:19:45 > 1:19:49It's quite an exciting time, I think,

1:19:49 > 1:19:51and this is a very good product.

1:19:51 > 1:19:54Texturally, it's lighter than beef and it's a little bit more tender.

1:19:54 > 1:19:58And it's also got lower fat as well cos it's not as old.

1:19:58 > 1:20:00- You've just taken a big chunk of fat there.- I know...

1:20:00 > 1:20:02- ARTHUR:- When I heard you were cooking it earlier on,

1:20:02 > 1:20:04I've been waiting to taste it all morning.

1:20:04 > 1:20:08To me, it's something, you know, you just want to eat.

1:20:08 > 1:20:12This is a hungry man's kind of dish. Or a hungry girl's type of dish.

1:20:12 > 1:20:14- Mm!- It's delicious, isn't it?

1:20:18 > 1:20:20Another great summer dish there,

1:20:20 > 1:20:23and we really should be eating more roast veal in this country,

1:20:23 > 1:20:26so if you haven't already done so, give it a try.

1:20:26 > 1:20:28Now, when Patsy Palmer came to the studio to face

1:20:28 > 1:20:31her food heaven or food hell, she was striving for strawberries,

1:20:31 > 1:20:34but she was hoping to give smoked salmon the slip.

1:20:34 > 1:20:36So let's see what she actually got.

1:20:36 > 1:20:39Right, it's time to find out whether you sent Patsy to

1:20:39 > 1:20:40either food heaven of food hell.

1:20:40 > 1:20:42Patsy, to remind you, your version of food heaven

1:20:42 > 1:20:43would be these fantastic...

1:20:43 > 1:20:46Which is everybody's favourite ingredient, I think -

1:20:46 > 1:20:47the lovely strawberries.

1:20:47 > 1:20:49Bang in season at the moment,

1:20:49 > 1:20:52And that could be transformed into a mille-feuille using puff pastry...

1:20:52 > 1:20:57- Mm!- ..cream, vanilla, simple little strawberry sauce to go with it.

1:20:57 > 1:21:00Kind of like the strawberry and cream twist. Classic French dish.

1:21:00 > 1:21:03Alternatively, the dreaded food hell, over here.

1:21:03 > 1:21:05Smoked salmon...

1:21:05 > 1:21:08which is beautiful. Thinly sliced, topped with a tart

1:21:08 > 1:21:11made with watercress. We've got some watercress pesto that we're

1:21:11 > 1:21:13going to make. Creme fraiche, little bit of egg yolk,

1:21:13 > 1:21:16we've got some walnuts in there, a lovely little watercress salad.

1:21:16 > 1:21:19- Spinach is going to go in the bottom as well.- OK.

1:21:19 > 1:21:21How do you think the viewers have voted?

1:21:21 > 1:21:23Maybe the strawberries after the cake, seeing the cake.

1:21:23 > 1:21:25Maybe the strawberries.

1:21:25 > 1:21:2956% of the vote - quite a tight one today -

1:21:29 > 1:21:30went with...

1:21:30 > 1:21:33your expression on the face when you tried that pigeon for the

1:21:33 > 1:21:36first time. They want it again, they want to see you eat salmon.

1:21:36 > 1:21:39Sorry about that! Because I thought everybody would choose...

1:21:39 > 1:21:41I know, I'll probably like it. After this morning.

1:21:41 > 1:21:43- Must be the weather, must be the weather.- Oh, well.

1:21:43 > 1:21:46We can lose our strawberries there. Now, for this little tartlet,

1:21:46 > 1:21:49- I'm going to show you... We're going to use the puff pastry anyway.- OK.

1:21:49 > 1:21:51But what I'm going to do, this is all butter puff pastry.

1:21:51 > 1:21:53Now, you need to get all-butter puff pastry nowadays.

1:21:53 > 1:21:55It's a much better flavour, really nice texture.

1:21:55 > 1:21:58So if you can make me the filling. We've got some creme fraiche, egg yolk.

1:21:58 > 1:22:01- Shall I wilt this?- Yeah, wilt that and let it go cold. That'll be it.

1:22:01 > 1:22:03Got an egg yolk as well you can put in there.

1:22:03 > 1:22:05Right, I'm going to make my little tartlet here.

1:22:05 > 1:22:07- Now, I'm going to make a decent-sized one.- I don't mind.

1:22:07 > 1:22:10I honestly don't mind after what I've eaten this morning.

1:22:10 > 1:22:12You grab your puff pastry, which I've got here.

1:22:12 > 1:22:14We can lose that to one side.

1:22:14 > 1:22:18Now, what we can do... When I was at college, when he came to judge

1:22:18 > 1:22:20my end of year at college, we were always...

1:22:20 > 1:22:23- You've come a long way since then, haven't you, eh?- Yeah.

1:22:23 > 1:22:24About 250 miles.

1:22:24 > 1:22:26Yeah, thanks very much!

1:22:26 > 1:22:27So we've got our puff pastry here.

1:22:27 > 1:22:30What you can do is take another bit of puff pastry and place it

1:22:30 > 1:22:33on the top. But the best way to do that, is just grab a knife...

1:22:33 > 1:22:37And then with your finger, just press it into the pastry, like that.

1:22:37 > 1:22:41And all you're doing, your finger is a little gauge to see how thick

1:22:41 > 1:22:42you want the frame.

1:22:42 > 1:22:44- Woodworkers used to do it like that, didn't they?- Did they?

1:22:44 > 1:22:46Yeah, when they're cutting a piece of wood,

1:22:46 > 1:22:48- they mark it like that, don't they? - Used to.

1:22:48 > 1:22:50See, I know about these things.

1:22:50 > 1:22:52Before rulers were invented and all that kind of stuff.

1:22:52 > 1:22:55- Chalk lines.- Exactly! - Do you like nutmeg?- Mmm.

1:22:55 > 1:22:57We'll give you plenty of nutmeg, then.

1:22:57 > 1:22:59He was in a quarry when he was a kid.

1:22:59 > 1:23:00Right, so we've got our puff pastry.

1:23:00 > 1:23:03What we need to do now is just leave this to rest

1:23:03 > 1:23:04and then bake it in the oven.

1:23:04 > 1:23:07- So leave it to rest in the fridge. - Yeah.- Bake it in the oven.

1:23:07 > 1:23:10- There you are, chef.- There we go.

1:23:10 > 1:23:13Brian's wilting me spinach. Yeah, if you can thinly slice me this.

1:23:13 > 1:23:16Now, this stuff is fantastic.

1:23:16 > 1:23:17Give us a taste, Chef.

1:23:17 > 1:23:20This comes... It's a company called Kerachers.

1:23:20 > 1:23:25They're based up near Perth, in Scotland, and it is delicious.

1:23:25 > 1:23:29But there's two different ways of curing smoked salmon.

1:23:29 > 1:23:32There's a wet cure, which is traditional, a lot of people do now,

1:23:32 > 1:23:35or there's a dry cure, which is like a rub they put on it.

1:23:35 > 1:23:38And there's actually two ways to cook it.

1:23:38 > 1:23:40Or, rather, to smoke it.

1:23:40 > 1:23:42There's a cold smoke, you end up with smoked salmon like this,

1:23:42 > 1:23:45which you're more familiar with, or there's a hot smoke.

1:23:45 > 1:23:48Takes a small amount of time, which cooks the salmon while it's cooking.

1:23:48 > 1:23:51Different texture, different flavour. But I think that tastes fantastic.

1:23:51 > 1:23:54- I won't let you taste it at this point, but try it.- Thank you, Chef.

1:23:54 > 1:23:56- Good man.- Could you do me a few more slices of that?- Absolutely.

1:23:56 > 1:23:58- That would be great.- You should see if she can taste it

1:23:58 > 1:24:00- just as it is. - Not yet, not yet, not yet.

1:24:00 > 1:24:03Right, we've got in here... Have you seasoned this? Nope.

1:24:03 > 1:24:04- No.- Bit of seasoning.

1:24:04 > 1:24:07It's a bit like his omelette, you see.

1:24:07 > 1:24:09- I put seasoning in my omelette. - I know, I know.

1:24:09 > 1:24:12Well, if you want me to season it, I can get a touch of soy for the salt.

1:24:12 > 1:24:14Soy. There you go. So, a little bit of this.

1:24:14 > 1:24:16- How we doing, Brian?- Ready.

1:24:16 > 1:24:17Straight into there.

1:24:17 > 1:24:20Now, for our little tartlet here...

1:24:20 > 1:24:23- Where are the tongs? There we go. - Smells delicious.

1:24:23 > 1:24:26So we've got our spinach. If you can make me a little salad, Brian,

1:24:26 > 1:24:28with the watercress and everything else, that'd be great.

1:24:28 > 1:24:31- Yeah, these nuts?- Yeah, nuts, watercress, little bit of dressing.

1:24:31 > 1:24:34That'd be great. So in we go with the spinach.

1:24:34 > 1:24:35Over the top.

1:24:35 > 1:24:38Right, how we doing, Nick? Few slices of salmon.

1:24:38 > 1:24:40- It's all ready to go.- When you cook salmon, it just takes on

1:24:40 > 1:24:42a whole different flavour.

1:24:42 > 1:24:44So what we're going to do now is just grab our salmon, that's it.

1:24:44 > 1:24:46Grab these nice pieces of smoked salmon.

1:24:46 > 1:24:51Cos you can chargrill this stuff, you can pan-fry it.

1:24:51 > 1:24:53It just takes a whole different flavour.

1:24:53 > 1:24:55- It is delicious, that. - It's good, isn't it?

1:24:55 > 1:24:58- It's not too strong, is it? - I like the cold smoked salmon.

1:24:58 > 1:25:00Finish in the oven. Straight in.

1:25:00 > 1:25:03That's going to cook. And I thought we'd do that with a little bit

1:25:03 > 1:25:04of watercress pesto.

1:25:04 > 1:25:07All right. Now, watercress, simple.

1:25:07 > 1:25:10- More like an oil, really. Yeah, have you got some?- Yep.- Thanks very much.

1:25:10 > 1:25:12- Couple of chops. - Bit more, actually - use it all.

1:25:12 > 1:25:14There you go. In we go with the watercress.

1:25:14 > 1:25:16Instead of using pine nuts, we're going to use a few walnuts,

1:25:16 > 1:25:19cos we're going to incorporate that with the salad.

1:25:21 > 1:25:23Did you take the rubber band off? I know Brian.

1:25:27 > 1:25:31Just checking! Just 35 years to work that one out.

1:25:31 > 1:25:34Exactly. Here you go. Right, so plenty of salt.

1:25:34 > 1:25:36Bit of black pepper, because obviously it's quite

1:25:36 > 1:25:38peppery anyway. And then some oil.

1:25:39 > 1:25:42I'm just going to give this a quick blitz up.

1:25:42 > 1:25:46- Yeah, yeah. - And it's quite strong, watercress.

1:25:46 > 1:25:49Quick blitz. You'll end up with a real rich pesto.

1:25:49 > 1:25:52If you want to change the colour of this, you can make it

1:25:52 > 1:25:55about two, three hours beforehand and it'll change, it'll go

1:25:55 > 1:25:59much greener. You can blanch the watercress as well.

1:25:59 > 1:26:01But this is fantastic. If you just don't want to eat...

1:26:01 > 1:26:04I know you're not a great lover of smoked salmon, but salmon...

1:26:04 > 1:26:05I'm sure I will be in a minute.

1:26:05 > 1:26:07But salmon, in general, it's just superb.

1:26:07 > 1:26:09Yeah, I like salmon, but just not that.

1:26:09 > 1:26:11I'll just show you the texture of that.

1:26:11 > 1:26:13- Absolutely. - That's what we're looking for.

1:26:13 > 1:26:16It's kind of like a basil texture.

1:26:16 > 1:26:18If you want to make it go darker, just blanch the leaves.

1:26:18 > 1:26:21- All pesto is made with watercress, is it?- No, pesto's made with basil.

1:26:21 > 1:26:24- Oh, right, OK.- Basil!- Basil!- Basil!

1:26:24 > 1:26:27So that's that. We've got our salmon in there, watercress.

1:26:27 > 1:26:28What you got in here?

1:26:28 > 1:26:30Watercress, oil, vinegar, salt and pepper.

1:26:30 > 1:26:33That's it. Simple little salad, walnuts in there.

1:26:33 > 1:26:34Nice little dish. Now this...

1:26:37 > 1:26:39You can see, it's cooked.

1:26:40 > 1:26:43Turn that off. If I lift that off.

1:26:43 > 1:26:47- And it cooks the salmon. - It looks the same.

1:26:48 > 1:26:50- Delicious.- That's the problem I've got with it.

1:26:50 > 1:26:53- What? The problem you've got with it, looks the same?- Yeah.

1:26:53 > 1:26:55- It's just...- But look, it's gone all pinky. It's just kind of like...

1:26:55 > 1:26:58- He's going to cover it up now, anyway.- Good. Hide it,

1:26:58 > 1:27:01- like the Brussels in the mash. - Yeah, hide it.

1:27:01 > 1:27:03Little bit of the old watercress pesto.

1:27:04 > 1:27:05Bit of that.

1:27:05 > 1:27:07And then some of the old salad.

1:27:10 > 1:27:11On the top.

1:27:11 > 1:27:13See, that...

1:27:13 > 1:27:15Be honest, it's not bad that, is it?

1:27:15 > 1:27:16It looks fabulous.

1:27:16 > 1:27:18Grab the irons.

1:27:18 > 1:27:20Dive into that.

1:27:20 > 1:27:22- Tell us what you think. - OK.- And taste the salmon!

1:27:22 > 1:27:24- Yeah, I will, no, no. - You've not convinced me...

1:27:24 > 1:27:27- No, not really, but I'll try it. - Taste a bit with that.

1:27:29 > 1:27:31- Let me take a good bit of the salmon.- Good girl.

1:27:31 > 1:27:33Good bit of salmon.

1:27:33 > 1:27:35- You can do it, Patsy, come on. - Yeah, I can do it.

1:27:35 > 1:27:37Totally different texture when it's heated up, isn't it?

1:27:37 > 1:27:40- Yeah, totally different. Pan-fry it, chargrill it, it's wonderful.- Yeah.

1:27:40 > 1:27:43- I know that I'm just going to go, "Mmm!"- Go on, then.

1:27:49 > 1:27:50Say something.

1:27:50 > 1:27:52- Delicious.- It's nice.

1:27:53 > 1:27:54It's delicious, that.

1:27:54 > 1:27:58You probably won't get to eat any of this. Brian.

1:27:58 > 1:28:01- Do you want some wine? - It could grow on me.

1:28:01 > 1:28:03- I might just have one.- There you go. Dive into that.

1:28:04 > 1:28:07- What do you reckon?- I think that's nice, cos it's not over smoked.

1:28:07 > 1:28:09- It is nice.- The pastry's lovely.

1:28:09 > 1:28:11But cooking the salmon just changes it.

1:28:11 > 1:28:13Cooking the salmon changes it so, so much.

1:28:13 > 1:28:17If you put a little bit of filo in it, just thinly sliced filo,

1:28:17 > 1:28:20you could change the base again.

1:28:20 > 1:28:22- Yeah. Thanks for that. - That wine's big.

1:28:24 > 1:28:27- I'm very grateful that you've cooked that.- Very nice.

1:28:27 > 1:28:29- Gone to the trouble. - Wine's excellent. 5.99.

1:28:29 > 1:28:32- So you can say at least you've tasted it.- Exactly, yeah.

1:28:32 > 1:28:34It's OK, but it's really never been my kind of...

1:28:34 > 1:28:37- You're not too convinced on the smoked salmon.- No, not really,

1:28:37 > 1:28:39- but thank you very much. - Great, that's no problem.

1:28:39 > 1:28:41Looks absolutely fabulous.

1:28:45 > 1:28:47I'm not convinced she liked that, but there we go.

1:28:47 > 1:28:50It happens. Anyway, that's it for this instalment of Best Bites.

1:28:50 > 1:28:53I hope you've enjoyed delving into the Saturday Kitchen store cupboard.

1:28:53 > 1:28:56Thanks for watching and have a fantastic week.