0:00:02 > 0:00:05Good morning. There's a seriously appetising show lined up for you lot today,
0:00:05 > 0:00:08and it's full to the brim with culinary inspiration, so all you need to do is
0:00:08 > 0:00:11put your feet up and enjoy another helping of Saturday Kitchen Best Bites.
0:00:32 > 0:00:34Welcome to the show. Now, I hope you're hungry,
0:00:34 > 0:00:38because we've got world-class chefs serving up top-class food,
0:00:38 > 0:00:41and there's a healthy portion of guests waiting to be fed.
0:00:41 > 0:00:44Coming up on today's show, James Martin cooks hazelnut crusted
0:00:44 > 0:00:47rump of salt marsh lamb with runner beans for Dermot O'Leary.
0:00:47 > 0:00:50Nathan Outlaw serves up a dish of majestic mullet.
0:00:50 > 0:00:53He pan-fries squid, fillets of mullet, and then serves them
0:00:53 > 0:00:57with oven dried tomatoes, pickled mushrooms and a red wine dressing.
0:00:57 > 0:01:00Anthony Demetre is here with a perfect summer starter.
0:01:00 > 0:01:03He makes a chilled carrot, rosemary and thyme soup
0:01:03 > 0:01:07and tops with grapefruit segments, olives, nuts and coriander crest.
0:01:07 > 0:01:10And taking up the omelette challenge today is Sabrina Gidda, who has her work
0:01:10 > 0:01:14cut out as she's up against reigning champion Theo Randall.
0:01:14 > 0:01:15Then it's over to Tom Kime,
0:01:15 > 0:01:17with a dish that will take you on a trip to Asia.
0:01:17 > 0:01:21He marinades poussin in a spiced coconut cream and char-grills, and
0:01:21 > 0:01:26then serves them with a fresh and tasty mango, papaya and cucumber salad.
0:01:26 > 0:01:29And finally, Myleene Klass faces her food heaven or food hell.
0:01:29 > 0:01:32Did she get her food heaven, crab cakes with chilli sauce?
0:01:32 > 0:01:35Or her food hell, salad of two beans, walnuts,
0:01:35 > 0:01:37radicchio and croutons with beef fillet?
0:01:37 > 0:01:40You can find out what she got at the end of the show.
0:01:40 > 0:01:43But first, it's over to Paul Ainsworth with a super scallop dish.
0:01:43 > 0:01:47First up is the culinary world's answer to Poldark.
0:01:48 > 0:01:51It's Paul Ainsworth. You haven't got a clue who Poldark is, have you?
0:01:51 > 0:01:55- Always working.- It's a Cornish lad.
0:01:55 > 0:01:57If you look at that screen, this is Poldark.
0:01:57 > 0:02:00- Oh, I see. Yeah.- However, this is the other equivalent.
0:02:02 > 0:02:04LAUGHTER
0:02:04 > 0:02:08- Where did you get that?- Ah! - Where did you...? Oh, my God.
0:02:08 > 0:02:10That's your little cushion that travels with you everywhere,
0:02:10 > 0:02:15- isn't it?- No, it's not! My God. How did you get that?- Don't worry.
0:02:15 > 0:02:21- Oh, dear.- Anyway, what are we going to do?- I don't know, I'm not sure. I've lost it.
0:02:21 > 0:02:23- What are we doing? - What are we doing, scallops?
0:02:23 > 0:02:26Scallops, yeah, that's it. Scallops, cabbage and some mayonnaise.
0:02:26 > 0:02:28I could have shown the picture of the teddy bear that you
0:02:28 > 0:02:31bring along with you as well. So, scallops...
0:02:31 > 0:02:34In the game, get my head... We're going to do some... We've got some
0:02:34 > 0:02:37beautiful scallops here from Looe. Gorgeous.
0:02:37 > 0:02:40So when they're this fresh and amazing, we don't do much to them.
0:02:40 > 0:02:41Just slice them raw.
0:02:41 > 0:02:44Scallops have got that nice sort of sweet, salty taste.
0:02:44 > 0:02:46- And you want me to do a mayonnaise to go with this?- Yes, please.
0:02:46 > 0:02:48With some of this anchovy paste.
0:02:48 > 0:02:50Anchovy paste, yeah, it's gorgeous.
0:02:50 > 0:02:53So, not to sort of taste of anchovy, it just brings a lovely seasoning,
0:02:53 > 0:02:58nice richness to the dish, because it's full of acidity, which is lovely.
0:02:58 > 0:03:02- Now, these scallops have actually come from Cornwall, these ones. - Yeah.
0:03:02 > 0:03:06Yeah, that's right. So they're lovely Looe scallops we get from a
0:03:06 > 0:03:09- great supplier down in Cornwall. - Yeah.
0:03:09 > 0:03:12And like I say, when they are as beautiful as this,
0:03:12 > 0:03:15there's not a lot, a lot to do to them, apart from dressing them.
0:03:15 > 0:03:18Some lovely Cornish sea salt, a little bit of lime zest,
0:03:18 > 0:03:20and then they go on top of the cabbage.
0:03:20 > 0:03:24Now, for anybody that hasn't switched on their TV recently
0:03:24 > 0:03:26and watched any programme whatsoever,
0:03:26 > 0:03:29Padstow is a food capital down there, isn't it, really?
0:03:29 > 0:03:31Yeah, it really is, yeah.
0:03:31 > 0:03:35Is it right to say you're the only one with a Michelin star restaurant down there?
0:03:35 > 0:03:38No, we've got... Well, in Padstow, yeah.
0:03:38 > 0:03:41But we've got, obviously, Nathan Outlaw,
0:03:41 > 0:03:43Chris Eden at the Driftwood, so...
0:03:43 > 0:03:46- They're the other side of the river, aren't they?- Yeah.
0:03:46 > 0:03:49So, tell us about Number 6, then.
0:03:49 > 0:03:52Because it is a special... Well, a lovely little place. I was there last time.
0:03:52 > 0:03:55Since you were last on, I've been down there and eaten there.
0:03:55 > 0:03:56Tell everybody about it.
0:03:56 > 0:04:00Well, we sort of started it ten years ago.
0:04:00 > 0:04:04And then myself and my wife took the business on ourselves seven
0:04:04 > 0:04:07years ago and yeah, we haven't looked back really.
0:04:07 > 0:04:09We've just kind of evolved
0:04:09 > 0:04:14and sort of really found our kind of niche and what we enjoy doing.
0:04:14 > 0:04:18Obviously, you've got Nathan and Rick really showcasing the fish.
0:04:18 > 0:04:21We love the meat that we get, great game, great lamb, great beef.
0:04:21 > 0:04:25- You get great beef because you've got great pasture there.- Absolutely.
0:04:25 > 0:04:28The climate's a bit warmer there, so they graze a lot longer,
0:04:28 > 0:04:33so we've got some cracking grass fed lamb, grass fed beef.
0:04:33 > 0:04:35You know, really good.
0:04:35 > 0:04:37So again, we're just taking these out
0:04:37 > 0:04:40so you can see cos they're such great scallops.
0:04:40 > 0:04:42There's no grit, there's no nothing, we're just going to
0:04:42 > 0:04:45literally slice them, that's how fresh they are, and delicious.
0:04:45 > 0:04:47And if you can't get in at Number 6,
0:04:47 > 0:04:50- you've also got a little Italian restaurant there as well.- Yeah,
0:04:50 > 0:04:54so we took over Rojano's On The Square four years ago.
0:04:54 > 0:04:56So very different to what we do at Number 6
0:04:56 > 0:05:00and I was just chatting to Daniel earlier.
0:05:00 > 0:05:03He's excited there with what we do at Number 6,
0:05:03 > 0:05:08nice sourdough pizzas, a great burger, some nice pasta dishes.
0:05:08 > 0:05:10And we sort of have, you know,
0:05:10 > 0:05:12both ends of the spectrum there in Padstow.
0:05:12 > 0:05:15- Rojano's is brilliant with the kids. - Fantastic.
0:05:15 > 0:05:18Right, so just to recap, you're just thinly slicing the scallops.
0:05:18 > 0:05:22- Scallops.- These chillies go with it, nice and thin.- Nice and thin.
0:05:22 > 0:05:26And we just blanch them because we want the nice chilli flavour,
0:05:26 > 0:05:28but not too much of an intense heat.
0:05:28 > 0:05:30It's a nice fragrant dish.
0:05:30 > 0:05:34There's lots of acidity happening in here.
0:05:34 > 0:05:38- Now, we mentioned the kimchi, which is this soured cabbage.- Yeah.
0:05:38 > 0:05:40But you're pickling it, so it's not as harsh.
0:05:40 > 0:05:42Would that be right to say?
0:05:42 > 0:05:45When we did this dish, we were looking at different types
0:05:45 > 0:05:48of like, you know, sort of Asian style kind of cabbages and stuff.
0:05:48 > 0:05:50And kimchi's obviously quite a famous one.
0:05:50 > 0:05:53And we looked at the ingredients and we just changed it a bit,
0:05:53 > 0:05:57so rather than sort of shrimp powder, we used fresh shrimps,
0:05:57 > 0:06:00we put nice Cornish seaweed through it,
0:06:00 > 0:06:02so you get that nice sort of taste of the sea,
0:06:02 > 0:06:05but also that lovely kind of savoury saltiness coming through,
0:06:05 > 0:06:07so we don't really season the dish.
0:06:07 > 0:06:09That's what the gentleman's relish, the seaweed
0:06:09 > 0:06:11and everything happening there is.
0:06:11 > 0:06:14Which is black pepper, I'm not going to put too much salt in this
0:06:14 > 0:06:16- cos this is quite salty anyway. - Yeah.- This paste.
0:06:16 > 0:06:20We're just going to lightly season those, James, with some rock salt.
0:06:20 > 0:06:23And that just starts almost a little kind of cooking reaction on them.
0:06:23 > 0:06:28But still keeps them nice and raw. So we've got a lime...?
0:06:28 > 0:06:31- Lime, there you go. - Lime there. Excellent.
0:06:31 > 0:06:34- Paul, can I ask you a question? - Absolutely.
0:06:34 > 0:06:37The chillies, you just said you blanched them,
0:06:37 > 0:06:40so if you do that with any chilli - if you...
0:06:40 > 0:06:43Does that take the heat completely out of it?
0:06:43 > 0:06:45What does it do?
0:06:45 > 0:06:50Well, the more you blanch it, the more it'll take the heat out.
0:06:50 > 0:06:53But we just do it once, so there's a little bit of spice there,
0:06:53 > 0:06:55but not a lot, so it's not raw, raw chilli.
0:06:55 > 0:06:58But, yeah, just blanch them for literally a few seconds,
0:06:58 > 0:07:01boiling water, refresh them in ice, and then repeat the process to
0:07:01 > 0:07:05remove as much heat or as little heat as you want.
0:07:05 > 0:07:08- Did you know that?- Yeah.- You can get heat from the skin from the ginger.
0:07:08 > 0:07:11If you just grate the ginger and leave the skin on,
0:07:11 > 0:07:15it gives you a hot heat. Spicy heat.
0:07:15 > 0:07:19He's sitting here, nodding, as if you're teaching him
0:07:19 > 0:07:21something as well.
0:07:21 > 0:07:23No, I didn't know the ginger one.
0:07:23 > 0:07:25We're just making the pickle here.
0:07:25 > 0:07:28Mirin, which is a sweet sake, like cooking wine.
0:07:28 > 0:07:33We've got rice wine vinegar, white wine vinegar, 250g of water.
0:07:33 > 0:07:34A pinch of salt.
0:07:34 > 0:07:38Garlic and ginger and some star anise. Bring that to the boil.
0:07:38 > 0:07:40Salt that cabbage for two hours, which is like what you're doing
0:07:40 > 0:07:43there, and then once you've salted it for two hours,
0:07:43 > 0:07:46just squeeze out the water and then pour this hot liquor over the top.
0:07:46 > 0:07:49Let it cool and then into a kilner jar.
0:07:49 > 0:07:52- I'm doing it, chef. I'm doing it. I'm doing it.- Paul, is that...?
0:07:52 > 0:07:55Do you refrigerate that or is it kept at room temperature?
0:07:55 > 0:07:57Refrigerate, yeah.
0:07:57 > 0:08:01But that will basically be like the sort of traditional kimchi,
0:08:01 > 0:08:04if you left it out, and then it would start to ferment.
0:08:04 > 0:08:06- So that's the one that I've just salted.- Yeah.
0:08:06 > 0:08:08If you leave it, you end up with this mixture here.
0:08:08 > 0:08:11And you've got this water. Look how much water comes out of it.
0:08:11 > 0:08:15- So you can take this...- So... There we are.
0:08:15 > 0:08:18OK, we've got some lovely Cornish seaweed, like we've got here,
0:08:18 > 0:08:21which is just dehydrated, so we've got dulse, sea lettuce.
0:08:21 > 0:08:22That goes in there.
0:08:22 > 0:08:25And if you can get hold of it, which is easy, just some dashi,
0:08:25 > 0:08:30rather than just water and then we're just going to rehydrate it.
0:08:30 > 0:08:32Right, I'll move this out of the way.
0:08:32 > 0:08:35And then when you've warmed up the pickle, which is the salt
0:08:35 > 0:08:40and the sugar and everything else, we just pour that over the top.
0:08:40 > 0:08:42- Yeah. That's it.- Of the cabbage.
0:08:42 > 0:08:45And then ideally, after two days, it'll be lovely,
0:08:45 > 0:08:49but at the restaurant, we're like a week minimum.
0:08:49 > 0:08:50OK.
0:08:50 > 0:08:55And then I've got one here. Three lots of cabbage.
0:08:55 > 0:08:59You just see the seaweed and so it's lovely.
0:08:59 > 0:09:02- And then the stock. - So that's the dried seaweed.
0:09:02 > 0:09:06Yeah, and now you've just got that lovely sea taste, lovely kind of
0:09:06 > 0:09:09like savouriness happening, which is just beautiful through the cabbage.
0:09:09 > 0:09:11- I'll give you that.- Yeah.
0:09:11 > 0:09:15So I put a bit of the pickling juices in, which are delicious.
0:09:15 > 0:09:17But just try the cabbage on its own.
0:09:17 > 0:09:20- That's the chopped seaweed.- Yeah.
0:09:20 > 0:09:22Chopped seaweed.
0:09:22 > 0:09:26Nice fresh brown shrimps. These are gorgeous. Absolutely delicious.
0:09:26 > 0:09:29- Sort of sweet.- You can buy those from the supermarket now.
0:09:29 > 0:09:31The lovely little brown shrimps.
0:09:31 > 0:09:33Exactly like that now, already peeled.
0:09:33 > 0:09:35Some lime juice in there, James.
0:09:35 > 0:09:38Like that. A little bit of zest.
0:09:39 > 0:09:43- All right, I'll turn this off. This is the chill.- The chervil.
0:09:43 > 0:09:46The chervil just gives you that nice little sort of aniseed
0:09:46 > 0:09:49kind of flavour happening.
0:09:49 > 0:09:52- Goes great with the scallops as well.- There's the chilli.
0:09:52 > 0:09:55- Dress that in a little bit of oil. - Yeah.
0:09:55 > 0:09:58- And we're ready to plate up when you are.- Yeah.
0:09:58 > 0:10:00Just the chillies.
0:10:00 > 0:10:02Oil, you've got.
0:10:02 > 0:10:05It's so fresh. I'll have all of those, please, James.
0:10:05 > 0:10:08- Yeah, they're lovely.- All of them? - Yeah, lovely.
0:10:08 > 0:10:10Thank you.
0:10:10 > 0:10:14It's so fresh and tasty. A quick taste.
0:10:17 > 0:10:19Yeah. Haven't seasoned it.
0:10:19 > 0:10:23- So this is a dish on at your restaurant, is it?- Yeah.
0:10:23 > 0:10:24And as well as...
0:10:24 > 0:10:27We talked about the Number 6 with the Michelin star,
0:10:27 > 0:10:29you've got obviously the Italian place,
0:10:29 > 0:10:32but you're building some rooms down there as well, some bedrooms.
0:10:32 > 0:10:37Yeah, we bought an old hotel last year, a really beautiful building.
0:10:37 > 0:10:41In what's called the old part of Padstow. It's the old town.
0:10:41 > 0:10:45And we're not going to open it back as a hotel, it's going to be more of
0:10:45 > 0:10:49a bed & breakfast, but six gorgeous rooms,
0:10:49 > 0:10:52so when you book in to Number 6, and you know, Rojano's,
0:10:52 > 0:10:56you've obviously got that kind of place to stay with us as well.
0:10:56 > 0:11:00And sort of the experiences that we try to create at the restaurant
0:11:00 > 0:11:03is obviously going to be showcased into the bedrooms.
0:11:03 > 0:11:07Is there any houses left down there?
0:11:07 > 0:11:10Don't start that!
0:11:10 > 0:11:12When is that opening?
0:11:12 > 0:11:15- October. - Are you looking for an investor?
0:11:15 > 0:11:18- We're looking for...October. - LAUGHTER
0:11:18 > 0:11:20Yes!
0:11:20 > 0:11:24And if that's not enough, you've got a little food festival, I'm
0:11:24 > 0:11:27coming down for this food festival, first time I've ever done it.
0:11:27 > 0:11:28this is down in December.
0:11:28 > 0:11:32Yeah, you've got to come to it, it's an amazing place.
0:11:32 > 0:11:35Padstow turns into its own little mini winter wonderland
0:11:35 > 0:11:38and it's absolutely fantastic.
0:11:38 > 0:11:40Please tell me Rick Stein's dressed as Santa.
0:11:40 > 0:11:44- And I'm dressed as an elf.- Is it? - Yeah, all weekend.
0:11:44 > 0:11:47And that over the top, James, just some lovely coriander oil.
0:11:47 > 0:11:50- Yeah.- Just going over the top. - Just leave it like that.- That is it.
0:11:50 > 0:11:52Fantastic. Well, give us the name of this then.
0:11:52 > 0:11:56Raw Cornish scallops, kimchi-style cabbage, and gentleman's relish.
0:11:56 > 0:11:59It tastes absolutely amazing! I know it does.
0:12:05 > 0:12:08It's a wonderful, wonderful dish, this.
0:12:08 > 0:12:11- I've cooked it quite a few times actually.- Yeah.
0:12:11 > 0:12:13- There you go.- Look at that.- Oh!
0:12:13 > 0:12:16We did a function for 140 people and served this dish. Dive in.
0:12:16 > 0:12:18- Tell us what you think.- Oh! Amazing!
0:12:18 > 0:12:22- Dive in, Daniel.- Yeah. - Taste it with the cabbage.
0:12:22 > 0:12:24The cabbage, the combination of flavours in there,
0:12:24 > 0:12:25that's the key to it.
0:12:25 > 0:12:27Yeah, and that little hit of the mayonnaise,
0:12:27 > 0:12:31just cos it's a really light sort of lovely acidity going on
0:12:31 > 0:12:34and you just get a bit of richness.
0:12:34 > 0:12:37- But what I love is the salt that comes from...- Are you kidding me?!
0:12:37 > 0:12:39It's delicious, isn't it?
0:12:42 > 0:12:44Well, that seemed to go down a treat.
0:12:44 > 0:12:45Coming up next,
0:12:45 > 0:12:49James makes hazelnut crust of salt marsh lamb with runner beans
0:12:49 > 0:12:51for Dermot O'Leary, but first, it's over to Rick Stein,
0:12:51 > 0:12:55who is taking a quick look at a clanger, before venturing to Wales.
0:12:57 > 0:13:00'Part of my journey's a bit of a gastronomic history lesson.
0:13:00 > 0:13:02'Here is the only place in the world where
0:13:02 > 0:13:05'they make the Bedfordshire clanger.
0:13:05 > 0:13:08'The word clanger, by the way, means voracious appetite.
0:13:08 > 0:13:10'Now, they used to make them like this -
0:13:10 > 0:13:13'a suet pudding stuffed with ham and vegetables,
0:13:13 > 0:13:17'because ovens were rare, so most things were boiled on a range.
0:13:17 > 0:13:20'But now, they bake them in a pastry.
0:13:20 > 0:13:23'Here we are at Mr Gunn's bakery in the village of Sandy,
0:13:23 > 0:13:27'using gammon, potatoes, seasoning, onions and gravy.
0:13:27 > 0:13:30'He puts the savoury feeling into one end of the pasty
0:13:30 > 0:13:33'and a sweet apple filling in the other,
0:13:33 > 0:13:36'rather like the two-course Cornish pasties.'
0:13:36 > 0:13:39It's a bit sad you seem to be the last person making
0:13:39 > 0:13:41clangers in the whole of Bedfordshire.
0:13:41 > 0:13:43I mean, how do you see the future of the clanger?
0:13:43 > 0:13:46I think it's terrible sad we're the last and it's immensely important
0:13:46 > 0:13:49that we continue doing it as long as possible
0:13:49 > 0:13:51and I intend to for as long as I'm about, definitely.
0:13:51 > 0:13:53Don't you think in this country we're a bit
0:13:53 > 0:13:57sort of dismissive of our heritage and our culinary heritage?
0:13:57 > 0:13:59- We don't think it matters somehow. - In general, I think so.
0:13:59 > 0:14:04I think modern day, we take the easy way out sometimes and all the ready prepared meals and everything.
0:14:04 > 0:14:08People don't want to turn their hand to making things. So really, anything goes in a clanger,
0:14:08 > 0:14:10it's just that variety of sweet and savoury that's important.
0:14:10 > 0:14:13They're very good and what I like is this story that
0:14:13 > 0:14:15when they were working in the fields,
0:14:15 > 0:14:20they'd take their clangers in a sort of canvas bag to work and they'd be
0:14:20 > 0:14:24working down a row of say Brussels sprouts or something like that.
0:14:24 > 0:14:28They'd take a bite of the clanger, and really like it,
0:14:28 > 0:14:30and throw the bag, put it back in the bag,
0:14:30 > 0:14:34throw the bag down the row and work to the bag.
0:14:34 > 0:14:37And then take another bite as a sort of incentive.
0:14:37 > 0:14:40And a jolly good incentive it would have been, too.
0:14:51 > 0:14:54You know, when I'm driving over that beautiful
0:14:54 > 0:14:58bridge into Wales, I suppose it seems mundane, but I'm thinking
0:14:58 > 0:15:01about cockles and laverbread and the Gower Peninsula.
0:15:04 > 0:15:07But this country has so much breathtaking landscape
0:15:07 > 0:15:09and great food associated with.
0:15:11 > 0:15:13This is the farm of Griffith Williams
0:15:13 > 0:15:15near Harlech, North Wales.
0:15:15 > 0:15:17He's always lived here
0:15:17 > 0:15:21and like everyone round here, his first language is Welsh.
0:15:22 > 0:15:26- I have been working every day of my life.- Have you?- But I like it.- Yeah.
0:15:26 > 0:15:28- You know?- I bet you do.
0:15:28 > 0:15:32These pastures are covered by the incoming tide giving the lambs
0:15:32 > 0:15:34he rears a unique flavour.
0:15:34 > 0:15:37The colour of the meat is a lot redder
0:15:37 > 0:15:43and the taste is out of this world, really.
0:15:43 > 0:15:46Especially in the... What do you call it?
0:15:46 > 0:15:49The outside of the meat.
0:15:49 > 0:15:54- The fat?- The fat, yes. That's what tastes good. It's absolutely lovely.
0:15:54 > 0:15:55It is, it's creamy.
0:15:55 > 0:16:00It's crazy, Griffith has just told me that the Salt Marsh lamb
0:16:00 > 0:16:03is not being sold as Salt Marsh lamb, it's just being sold as ordinary lamb.
0:16:03 > 0:16:06So, he goes to all this trouble to produce something that is
0:16:06 > 0:16:09fantastically flavoured and it's produced as ordinary lamb.
0:16:09 > 0:16:13And it's just so typical of this stupid country.
0:16:13 > 0:16:16We just don't appreciate what we've damn well got.
0:16:16 > 0:16:19Funnily enough, I was doing a bit of cooking in Downing Street not
0:16:19 > 0:16:24so long ago and I chose Welsh Salt Marsh lamb for the menu and
0:16:24 > 0:16:28Jacques Chirac was over with most of the French cabinet, actually,
0:16:28 > 0:16:33just for a little chat, and that's what I cooked him and they loved it.
0:16:33 > 0:16:36So, I have got here a best end of Salt Marsh lamb
0:16:36 > 0:16:38or a rack as it's also called.
0:16:38 > 0:16:40It's quite small, lovely meat,
0:16:40 > 0:16:43look at the marbling there. Because it's small, I have
0:16:43 > 0:16:46actually made it an eight cutlet rack whereas normally you
0:16:46 > 0:16:50just go for six so we are heading off into the shoulder a little bit.
0:16:50 > 0:16:53I am just going to roast that for about 20 minutes
0:16:53 > 0:16:56and serve it on a bed of beans and peas.
0:16:58 > 0:16:59So, first of all, the beans.
0:16:59 > 0:17:02I'm going to poach them in bay leaves, carrots
0:17:02 > 0:17:04and thyme plus some chopped shallots
0:17:04 > 0:17:07and garlic and cover them with water.
0:17:07 > 0:17:09I put that on the heat and simmer gently
0:17:09 > 0:17:12until the beans are quite soft.
0:17:12 > 0:17:16I like lamb and flageolets, but I think the beans on their own are a bit dull.
0:17:18 > 0:17:20I'm taking them off the heat and straining them,
0:17:20 > 0:17:24but I'm keeping that well-flavoured cooking liquid.
0:17:24 > 0:17:27Back into the pan with the beans, slice the carrots up
0:17:27 > 0:17:30and add some fresh garden peas.
0:17:30 > 0:17:33A little more finely chopped garlic and some olive oil.
0:17:35 > 0:17:37Now a slice of butter.
0:17:37 > 0:17:40I like a mixture of olive oil and butter in some dishes.
0:17:40 > 0:17:42Saute potatoes for example.
0:17:42 > 0:17:44Finally some seasoning of salt
0:17:44 > 0:17:46and freshly ground black pepper.
0:17:48 > 0:17:52Now to roast the lamb and I am seasoning it well on both sides.
0:17:52 > 0:17:55It's a very attractive joint, which really does bring out
0:17:55 > 0:17:57the trade skills of your local butcher.
0:17:57 > 0:18:00And it only takes 20 to 25 minutes to cook.
0:18:03 > 0:18:04I bought this oven some time ago
0:18:04 > 0:18:07because I like to see how the joint is progressing.
0:18:07 > 0:18:09Cooking appeals on many levels
0:18:09 > 0:18:13and it's very attractive to see the fat as it crisps up
0:18:13 > 0:18:16and the braster, as Griffith would call it, running out of it.
0:18:19 > 0:18:22As it comes out of the oven, the aroma is delightful.
0:18:25 > 0:18:29I'll keep the rack warm now and pour the fat off from the roasting tray.
0:18:29 > 0:18:31And put the tray back on the heat
0:18:31 > 0:18:35and deglaze it with a liquor from the vegetables and pour it through
0:18:35 > 0:18:39a sieve back into the pan so the vegetables and gravy become one.
0:18:41 > 0:18:43This is, I think, a really good dish to do
0:18:43 > 0:18:46when you've got three or four friends round.
0:18:46 > 0:18:49It's got sophistication without all the sweat of long roasting
0:18:49 > 0:18:52and preparing loads of separate vegetables.
0:18:53 > 0:18:57Finally, add lots of chopped parsley.
0:18:57 > 0:18:59Now to carve the lamb.
0:18:59 > 0:19:00I only began to cook racks of lamb
0:19:00 > 0:19:03when I started my restaurant in the mid-'70s.
0:19:03 > 0:19:06Then it was regarded as quite posh.
0:19:06 > 0:19:09It's not a roasting joint I remember from my childhood,
0:19:09 > 0:19:11but I urge you to try it.
0:19:11 > 0:19:14The meat always comes out so juicy and succulent and pink
0:19:14 > 0:19:17and that's how I like it.
0:19:19 > 0:19:22I got the idea for these vegetables from an old French recipe
0:19:22 > 0:19:25book called Cuisine De Terroir.
0:19:25 > 0:19:27And like all good recipes, they are totally
0:19:27 > 0:19:32unaffected by fads of TV cooks and never fade from fashion.
0:19:39 > 0:19:41Rick is definitely right.
0:19:41 > 0:19:43Salt Marsh lamb is one of the truly great British ingredients.
0:19:43 > 0:19:46It's just coming into season right now and you have got until October.
0:19:46 > 0:19:49And we just saw Rick cook a best end of lamb, or, a rack of lamb,
0:19:49 > 0:19:51but there are a so many different cuts you can choose from.
0:19:51 > 0:19:53And I have got here, which is...
0:19:53 > 0:19:56Which down south, they do this for two people.
0:19:56 > 0:19:58What are you looking at me for?
0:19:58 > 0:20:01This is the starter for where I come from.
0:20:01 > 0:20:02This is a rump of lamb,
0:20:02 > 0:20:05but it's a perfect sort of portion size. It is delicious.
0:20:05 > 0:20:07Comes from just the top of the leg. It's brilliant.
0:20:07 > 0:20:10But what I'm going to do is roast that with some hazelnuts,
0:20:10 > 0:20:12some mustard, keep it very, very simple, very traditional.
0:20:12 > 0:20:15And, like Rick, we are looking at a garnish to go with it.
0:20:15 > 0:20:17I looked at sort of a French way of doing this.
0:20:17 > 0:20:19These are some runner beans I'm going to do in the style of Vichy,
0:20:19 > 0:20:22which is from the town of Vichy in France, which I'll show you in a minute.
0:20:22 > 0:20:24First thing I'm going to do is season our lamb,
0:20:24 > 0:20:27and we are going to top that with a few hazelnuts
0:20:27 > 0:20:30because I think hazelnuts and lamb are just absolutely fantastic.
0:20:30 > 0:20:33A little bit of oil in the pan just to seal off this lamb first of all.
0:20:33 > 0:20:36There we go. And just take that off to one side.
0:20:36 > 0:20:37And then wash my hands.
0:20:37 > 0:20:39I'm glad I'm here because my girlfriend has got a terrible nut
0:20:39 > 0:20:42- allergy so I can't have nuts at home.- Oh, really? Well, this is...
0:20:42 > 0:20:45- You can have a nut overload now. - My form of infidelity
0:20:45 > 0:20:47when she goes away is to have loads of peanut butter and...
0:20:47 > 0:20:48LAUGHTER
0:20:48 > 0:20:51- We've got hazelnuts here as well. - Wonderful.
0:20:51 > 0:20:53Now, tell us how it all started for you.
0:20:53 > 0:20:56Because who have you got to thank? Your uncle, wasn't it?
0:20:56 > 0:20:59- For dragging you onto... - Can I ask you a quick question?
0:20:59 > 0:21:01Sorry, I know I shouldn't be interviewing you,
0:21:01 > 0:21:04but when you buy lamb, is it like beef? Can you get it
0:21:04 > 0:21:07marbled or if it goes a certain colour is a good colour to buy?
0:21:07 > 0:21:10Predominantly with lamb, I think where you buy from is the key.
0:21:10 > 0:21:13Seasonality-wise, but above all else, where you buy it from.
0:21:13 > 0:21:15A really good, trusty butcher and stuff like that.
0:21:15 > 0:21:18And do they hang it in the same way they hang beef or not?
0:21:18 > 0:21:20A lot less than beef.
0:21:20 > 0:21:23- A lot less than beef. - So, I started, yeah, sorry...
0:21:23 > 0:21:25My uncle Frank, when he retired,
0:21:25 > 0:21:28he was an electrician for the LEB in London.
0:21:28 > 0:21:31When he retired, he got a job as a security guard at the Shepherd's
0:21:31 > 0:21:34Bush Theatre where Terry Wogan used to do his chat show from,
0:21:34 > 0:21:36and so he used a get us tickets to the chat show
0:21:36 > 0:21:40and so my earliest memory is Terry actually coming
0:21:40 > 0:21:44backstage, or where we were rather, the back of the auditorium,
0:21:44 > 0:21:46and asking my mum to hold an enormous...
0:21:46 > 0:21:48This is before he went on air!
0:21:48 > 0:21:52..asking my mum to hold this enormous big glass of Claret, and then me
0:21:52 > 0:21:56sort of having my picture with him and...and an autograph.
0:21:56 > 0:21:58And ever since then, you wanted to be like him?
0:21:58 > 0:22:02Pretty much. I was just sort of sold since then, really.
0:22:02 > 0:22:05But then you went on to be a runner on radio stations and stuff like that?
0:22:05 > 0:22:08Yeah, I never presumed it was going to happen
0:22:08 > 0:22:11so I just thought, "Let's make sure that, you know, I can get a career
0:22:11 > 0:22:13"out of this." and I love working in TV
0:22:13 > 0:22:16and I love working behind the scenes on TV as much as I do on it.
0:22:16 > 0:22:18- That's beautiful, by the way. - That's your lamb topped
0:22:18 > 0:22:21with your hazelnuts, which you're not allowed six days a week,
0:22:21 > 0:22:24- but you're allowed it now. - With the rosemary underneath?
0:22:24 > 0:22:28- Just a little bit. It just flavours it slightly. Roast it in the oven, 14 minutes.- 14?!
0:22:28 > 0:22:30- Yep, 14 minutes. - Are you trying to kill me?
0:22:30 > 0:22:3114 minutes, that's how long it takes.
0:22:31 > 0:22:34Nice and pink in the middle. That's how we want it.
0:22:34 > 0:22:36And that's going to be served with these little runner
0:22:36 > 0:22:38beans that we've got in here.
0:22:38 > 0:22:40Like you said, from a runner to doing what?
0:22:40 > 0:22:44- Big Brother's Little Brother?- Yes, I started at T4. I did Light Lunch.
0:22:44 > 0:22:46I was a researcher on Light Lunch.
0:22:46 > 0:22:49- And I used to do the...- That's where we first met.- Absolutely.
0:22:49 > 0:22:51I did the warm up for the girls, Mel and Sue,
0:22:51 > 0:22:54and then I got sort of spotted doing warm up and they said,
0:22:54 > 0:22:57"Do you want to come do a couple of screen tests?" and it sort of went from there, really.
0:22:57 > 0:23:00And then you just do one gig leads into the next gig,
0:23:00 > 0:23:03- leads into the next gig.- And now you've got the daddy of all gigs.
0:23:03 > 0:23:06I am just going to show you what these... These runner beans go in with just water.
0:23:06 > 0:23:09Now, traditionally, this would be done with Vichy water from France.
0:23:09 > 0:23:12- What? Just actually water from Vichy?- Yeah.
0:23:12 > 0:23:15- But we're using tap water from Kennington Road.- Yeah!
0:23:15 > 0:23:18You can't justify getting real Vichy water.
0:23:18 > 0:23:20Not even for you I'm going to France and getting Vichy water.
0:23:20 > 0:23:22But the idea is, you put butter,
0:23:22 > 0:23:25sugar, a bit of salt in there and really, just boil it,
0:23:25 > 0:23:28- and as boiling it creates a sauce at the end of it.- Wonderful.
0:23:28 > 0:23:30So, as it reduces, the butter and sugar
0:23:30 > 0:23:33and the salt creates a nice little sauce to go with it.
0:23:33 > 0:23:35- Vichy sauce?- Vichy sauce! That's the one.
0:23:35 > 0:23:37Then I'm going to put in some fresh chives
0:23:37 > 0:23:39and some mint leaves.
0:23:39 > 0:23:42So, literally, we are talking about the daddy of all...
0:23:42 > 0:23:44- Yeah, I have got... - Smack in the middle of it.
0:23:44 > 0:23:47It's a crazy gig to do, you know.
0:23:47 > 0:23:50It's such a... I know I sound like a beauty queen saying this,
0:23:50 > 0:23:52but it's such an honour because growing up and watching TV,
0:23:52 > 0:23:55and it's the only night we were allowed to eat our dinner
0:23:55 > 0:23:57in front of the television, was Saturday night.
0:23:57 > 0:23:59Growing up and watching those great, sort of, big entertainment
0:23:59 > 0:24:02shows on Saturday, to actually host one sort of is a dream come true.
0:24:02 > 0:24:04I mean, it must be incredibly nerve-racking.
0:24:04 > 0:24:07- Your technique there, man, you're great.- Turn your fingers.
0:24:07 > 0:24:10I'm only great because I do it an awful lot on this show, that's why.
0:24:10 > 0:24:12But there you go. You chop this nice and fine.
0:24:12 > 0:24:14This is some chives and a little bit of mint.
0:24:14 > 0:24:16- But, I mean, it must be terrifying doing a show like that?- Yeah.
0:24:16 > 0:24:20I mean, it really is and that's one of the reasons why you do it, to be honest with you.
0:24:20 > 0:24:22There is no better feeling than that when the music starts
0:24:22 > 0:24:25and you know that, sort of, you know,
0:24:25 > 0:24:2713, 15 million people are tuning in.
0:24:27 > 0:24:30But the thing is, you don't make mistakes when you're live,
0:24:30 > 0:24:32you make mistakes when you prerecord.
0:24:32 > 0:24:35That's the odd thing about it. Because if you can do it again, subconsciously,
0:24:35 > 0:24:36your brain says "Oh, yeah."
0:24:36 > 0:24:39- But, you know, you will do it... - Simon Cowell, like we mentioned
0:24:39 > 0:24:42at the top of the show, he's the daddy of the show, isn't he, really?
0:24:42 > 0:24:45- He'll love you saying that. - If he wants changes... It's like that.- Yeah, pretty much.
0:24:45 > 0:24:48It's so annoying that he can do that, but he can, yes.
0:24:48 > 0:24:51And, you know, he's a fair guy, he is a good boss, but, you know,
0:24:51 > 0:24:52he calls the shots, definitely.
0:24:52 > 0:24:55So, looking around, because you have just finished London.
0:24:55 > 0:24:57Is that the final bit before the live shows or is that...
0:24:57 > 0:24:59Oh, Lord, no. No, we are literally...
0:24:59 > 0:25:00We've pretty much just started.
0:25:00 > 0:25:03So, we go, we do all the tours of the cities and then we do...
0:25:03 > 0:25:05What are you doing?
0:25:05 > 0:25:08- Mashed potato in a piping bag. - OK, cool.
0:25:08 > 0:25:11- I just thought you were putting mashed potato in a plastic bag.- No.
0:25:11 > 0:25:14Yeah, you're taking it home. I've had enough.
0:25:14 > 0:25:18We do all the tours for the cities, then we go to boot camp,
0:25:18 > 0:25:21then we go to the judges houses and then we go live.
0:25:21 > 0:25:24We go live, I think, sort of October time.
0:25:24 > 0:25:27And, I mean, noticing from the last sort of 45 minutes,
0:25:27 > 0:25:29you are a massive foodie.
0:25:29 > 0:25:30- A huge, huge foodie. - Yeah, I love it.
0:25:30 > 0:25:32Cos you've got a new project happening.
0:25:32 > 0:25:35Well, the sort of earliest memory is...
0:25:35 > 0:25:37All my family are Irish so I had that wonderful
0:25:37 > 0:25:39sort of classic Paddy upbringing of spending
0:25:39 > 0:25:42all my summers in Ireland getting beaten up for being English.
0:25:42 > 0:25:45But, apart from when anyone else would call me English
0:25:45 > 0:25:48and then my cousins would beat them up for calling me English.
0:25:48 > 0:25:50But, no, I had this lovely sort of summer upbringing of going
0:25:50 > 0:25:53over to Wexford with my family where my family are from.
0:25:53 > 0:25:55And there were those lovely tastes you get in the summer
0:25:55 > 0:25:58like the mackerel grilled on the pan and stuff and then, me and two
0:25:58 > 0:26:00friends and our partners have
0:26:00 > 0:26:03decided to open a restaurant in Brighton.
0:26:04 > 0:26:08It's nowhere near you guys! Cut me some slack. No, do you know what?
0:26:08 > 0:26:11We talked about it for ages and they're both restauranteurs
0:26:11 > 0:26:14- and, you know, food is a big passion of mine.- And what's the name of it?
0:26:14 > 0:26:16- It's called Fishy Fishy. - Fishy Fishy?- And it's very...
0:26:16 > 0:26:19You know, along with what Tom says, it's very seasonal.
0:26:19 > 0:26:21You know, we're only pretty much serving channel-caught fish.
0:26:21 > 0:26:23We're trying to be as sustainable as we possibly can.
0:26:23 > 0:26:26I didn't think it would be lamb though with a name called Fishy Fishy.
0:26:26 > 0:26:28- Hey, we do as Sussex beef though. - Oh, do you?
0:26:28 > 0:26:32- Right, OK, that's all right. - No doubt you'll pour scorn on cos it's not from York.
0:26:32 > 0:26:34Exactly. No, no, no.
0:26:34 > 0:26:37- YORKSHIRE ACCENT:- I don't like the taste of this.
0:26:37 > 0:26:40Hey, we don't all speak like that up North.
0:26:40 > 0:26:41Right, we have got...
0:26:41 > 0:26:44We've got our beans, we're going to put on our plate here.
0:26:44 > 0:26:47You do all talk like that. Listen to you!
0:26:47 > 0:26:49"He does talk like that!"
0:26:49 > 0:26:52The best one where was when I took the very first menu that I did
0:26:52 > 0:26:56when I was working in London back up to Yorkshire and my grandad
0:26:56 > 0:26:59turned around and I said "That's all right, lad, but it's expensive."
0:26:59 > 0:27:02He said, "What's that? 'Mangy tout'?"
0:27:04 > 0:27:08Classic, classic Yorkshire. But, anyway, we have got our lamb here.
0:27:08 > 0:27:09Oh, that looks beautiful.
0:27:09 > 0:27:13Which is nice and pink in the middle and if you get this rump, it's just
0:27:13 > 0:27:16incredible and you just literally place that on top of the French beans.
0:27:16 > 0:27:19What do you think the best cut of land to buy is?
0:27:19 > 0:27:22To be honest, I think this rump is because it is underrated,
0:27:22 > 0:27:24- underused and I think it's perfect. - Can I start this?
0:27:24 > 0:27:27It's got no bones in it, what do you think of that?
0:27:27 > 0:27:30I've been doing these courses lately. There's one in
0:27:30 > 0:27:33London you can do, The Ginger Pig do a butchery course.
0:27:33 > 0:27:35A butchery course.
0:27:35 > 0:27:36Oh, that's incredible. Oh!
0:27:36 > 0:27:41- And the beans?- I don't want the beans. I just want the lamb.
0:27:41 > 0:27:42He just wants the nuts on the top.
0:27:47 > 0:27:48O'Leary, he loves a bit of lamb.
0:27:48 > 0:27:51Right, today, we are taking a look at some of the tastiest recipes from
0:27:51 > 0:27:55the Saturday Kitchen archives and we have barely scratched the surface.
0:27:55 > 0:27:58Up next is Nathan Outlaw with a punchy Mediterranean seafood combination.
0:27:58 > 0:28:02- What are we cooking first of all?- Well, we're doing a lovely Cornish dish.
0:28:02 > 0:28:03We have got the red mullet and the squid that
0:28:03 > 0:28:06- I've brought up with me.- You genuinely brought it up with you?
0:28:06 > 0:28:07Yeah, I have, yeah. On the train.
0:28:07 > 0:28:10We're matching it with some pickled mushrooms,
0:28:10 > 0:28:12some dried tomatoes that you can do yourself, they don't have to
0:28:12 > 0:28:16- be sun-dried, and we've got some wild fennel herb, which I picked as well.- Wild fennel herbs?
0:28:16 > 0:28:19We can get through that in a minute, but I'm going to do the...
0:28:19 > 0:28:21- This is like a little onion dressing, is it?- That's right, yeah.
0:28:21 > 0:28:24So it's a red onion reduction and then we're going to make clarified
0:28:24 > 0:28:26butter, where usually you would have
0:28:26 > 0:28:28your oil, we've got clarified butter instead.
0:28:28 > 0:28:30So I'll get the clarified butter on.
0:28:30 > 0:28:32Clarified butter is on. The onion just wants dicing nice and fine.
0:28:32 > 0:28:35- That's right.- And then I'm going to put that in with some red wine.
0:28:35 > 0:28:39That's it, red wine, red wine vinegar and some sugar. Reduce that right down.
0:28:39 > 0:28:40That's going to go into our
0:28:40 > 0:28:43- clarified butter sauce at the end, right?- Right.
0:28:43 > 0:28:46- Tell us about this red mullet then. - OK, so red mullet is one of the...
0:28:46 > 0:28:50Well, one of my favourite fish from the sea. Especially
0:28:50 > 0:28:55on the Cornish coast, you get it everywhere. Not massively popular.
0:28:55 > 0:28:58It's fair to say they use it a lot abroad, France, Italy,
0:28:58 > 0:29:00particularly in France, they love it.
0:29:00 > 0:29:02They cook it whole with the liver in.
0:29:02 > 0:29:05That's right, yeah, people call it the woodcock of the sea
0:29:05 > 0:29:08because, woodcock, game bird, you can cook with all the guts in.
0:29:08 > 0:29:09This is exactly the same.
0:29:09 > 0:29:12You can cook all the livers as long as it's really fresh.
0:29:12 > 0:29:15But it is quite a strong flavour in itself.
0:29:15 > 0:29:17Yeah, it is quite a strong flavour.
0:29:17 > 0:29:20That's why today I'm doing a dish with red wine and mushrooms
0:29:20 > 0:29:23and all the stuff that, you know, it's quite hearty stuff, really,
0:29:23 > 0:29:26- so you can handle it. - It'll take quite strong flavours.
0:29:26 > 0:29:28- Bit like monkfish, that kind of stuff.- Yeah, that's right.
0:29:28 > 0:29:31Anyway, so, last time you were on the sure you were
0:29:31 > 0:29:34just about to open these restaurants. Tell us, well, how's it going?
0:29:34 > 0:29:36Have you got them open?
0:29:36 > 0:29:39Yeah, both the restaurants are open now and they're doing really well.
0:29:39 > 0:29:41The grill is ticking along nicely.
0:29:41 > 0:29:44We have got the summer holidays upon us now so that's going to be
0:29:44 > 0:29:47a bit of a manic time and then we have got the...
0:29:47 > 0:29:49The fine dining is doing really well.
0:29:49 > 0:29:51That's where I'm cooking most of the time which is...
0:29:51 > 0:29:54- Now, this is in Rock, is it?- That's right, so, just across the way
0:29:54 > 0:29:56- from Mr Stein.- So, are you looking
0:29:56 > 0:29:59- at him through your window of your place or not?- No.
0:29:59 > 0:30:01- You need a telescope. - Keep my eye on. Definitely.
0:30:03 > 0:30:05- Right... - So, when you are prepping this,
0:30:05 > 0:30:06you've got to take the pin bones out
0:30:06 > 0:30:09because you don't want to get one of them in your mouth.
0:30:10 > 0:30:12You're best off using little tweezers, aren't you,
0:30:12 > 0:30:15- really, for this?- That's right. Yeah. Little fish tweezers.
0:30:15 > 0:30:18- You can nick the lady's ones, I suppose.- I'm sure she'll love that.
0:30:18 > 0:30:21Make sure you wash them before you give them back.
0:30:21 > 0:30:22With a few scales in there.
0:30:22 > 0:30:25- Anyway, the tomatoes, you just want these deseeded and skinned? - That's right. Yeah.
0:30:25 > 0:30:28Do you use much red mullet in your stall of cooking, Atul?
0:30:28 > 0:30:31- I suppose it takes strong flavours, like Indian sort of food.- Yes.
0:30:31 > 0:30:34It's quite a strong fish. So it works really well with spices.
0:30:34 > 0:30:37And what spices would you predominantly put with that?
0:30:37 > 0:30:40I would normally use coriander and cumin with that.
0:30:40 > 0:30:42- Fresh coriander works really well. - Yeah. Yeah.
0:30:42 > 0:30:45It's actually cooked quite quickly, isn't it?
0:30:45 > 0:30:47I remember having some of the dishes over there
0:30:47 > 0:30:49- put a lot into that bouillabaisse and all that sort of stuff.- Yeah.
0:30:49 > 0:30:53It's the same sort. It gives you a lot of depth of flavour.
0:30:53 > 0:30:55Again, handling the big flavours.
0:30:55 > 0:30:58Right. The tomatoes, what we do is just ice-cold water
0:30:58 > 0:31:01just to turn it into some concasse.
0:31:01 > 0:31:04Ice-cold water. Straight out.
0:31:04 > 0:31:06And this will just, basically, peel the skin off.
0:31:06 > 0:31:08The pan's there ready to cook your fish.
0:31:08 > 0:31:09Yeah. I'm going to get that straight in.
0:31:09 > 0:31:13The skin will just peel off, like that. There you go.
0:31:13 > 0:31:16What's nice about the tomatoes, if you got an abundance of them,
0:31:16 > 0:31:19you can actually, sort of, do this, dry them right down
0:31:19 > 0:31:22and then you can leave them in your larder under oil.
0:31:22 > 0:31:24Yeah. That's quite a nice way.
0:31:24 > 0:31:27Well, they're coming around in the gardens at the moment,
0:31:27 > 0:31:29aren't they, tomatoes? Yeah. They're coming up at the moment.
0:31:29 > 0:31:32So, if you've got an abundance, it's an idea to do.
0:31:32 > 0:31:35- So, the fish, skin side, you cook it?- Yes. Skin side down.
0:31:35 > 0:31:37A little bit of salt on there.
0:31:37 > 0:31:41- It's good to keep the skin on red mullet, don't you think?- Yeah. I do.
0:31:41 > 0:31:43If you've got skin that can be eaten, crisp it up,
0:31:43 > 0:31:47it's another texture. I'm not a person for leaving skin.
0:31:47 > 0:31:49I like to eat that.
0:31:49 > 0:31:52What we've got here, as well, we've got some of this nice...
0:31:52 > 0:31:55This is quite a small squid. So, it's quite nice.
0:31:55 > 0:31:56And it'll cook very quickly.
0:31:56 > 0:31:58So, I've got another tip for you.
0:31:58 > 0:32:00If you are growing tomatoes in your garden,
0:32:00 > 0:32:03- always water the pot, not the outside.- Oh, right.
0:32:04 > 0:32:07It causes the strength stem to be much longer. That's from Geoff.
0:32:08 > 0:32:11- The gardener.- Great. Top tip. - Top tip.- There you go.
0:32:11 > 0:32:13The tomatoes, just going to slowly cook these.
0:32:13 > 0:32:16Now, these are kind of like sunblushed, aren't they?
0:32:16 > 0:32:19That's right. Yeah. We'll just put them onto a tray.
0:32:19 > 0:32:23A little bit of salt, a little bit of sugar, a little bit of pepper.
0:32:23 > 0:32:26Olive oil. Some garlic and some thyme and put them in the oven.
0:32:26 > 0:32:30Take about half an hour on 110. And just turn them over halfway.
0:32:31 > 0:32:34So, a little bit of garlic. Just over the top.
0:32:34 > 0:32:38But you can keep these really nicely, like you say, in a little pot.
0:32:38 > 0:32:40I've put them through bread a few times,
0:32:40 > 0:32:42which could be quite interesting.
0:32:42 > 0:32:46- Some sugar's quite interesting, as well. A bit of sugar.- Yeah.
0:32:46 > 0:32:49- Salt. Olive oil. And, then, slowly in an oven.- Yeah. Straight in.- Yeah.
0:32:51 > 0:32:53- I suppose it's good olive oil, then. - That's right, yeah.
0:32:53 > 0:32:55OK.
0:32:55 > 0:32:58Turn these fillets of mullet over. A bit of colour on there.
0:32:58 > 0:33:01Take that off. That's your clarified butter.
0:33:01 > 0:33:04And I'll get my shallots chopped. Now, this is a little bit of pickle.
0:33:04 > 0:33:08That's right. Well, mushrooms, I'm a big fan of mild mushrooms.
0:33:08 > 0:33:10But for a dish like this it's nice to pickle mushrooms.
0:33:10 > 0:33:12I don't really want to do that with wild mushrooms.
0:33:12 > 0:33:13These are perfect for it.
0:33:13 > 0:33:16These are the cultivated Japanese-style mushrooms,
0:33:16 > 0:33:18which grow everywhere in the UK now.
0:33:18 > 0:33:20There's some really good growers, actually.
0:33:20 > 0:33:22These are not enoki or whatever,...
0:33:22 > 0:33:27- These are called shimeji.- You just making that up?- No. They are.
0:33:27 > 0:33:29What we do, then...
0:33:29 > 0:33:32I think you're just winding me up.
0:33:32 > 0:33:35They've got a nice, sort of, like, earthiness to them.
0:33:35 > 0:33:39They're not as strong as shiitake. So, it's quite nice with this dish.
0:33:39 > 0:33:42Now, these fennel tops that you've been using in the butter.
0:33:42 > 0:33:44Are they native to Cornwall?
0:33:44 > 0:33:46Well, these, at the moment,
0:33:46 > 0:33:48this wild fennel you forage this.
0:33:48 > 0:33:50It's a seashore vegetable, basically.
0:33:50 > 0:33:53- Like samphire, sort of stuff? - Yeah. Well, same area.
0:33:53 > 0:33:54You'll get it in the same area.
0:33:54 > 0:33:57So where you find it, you'll get that, as well. OK.
0:33:58 > 0:34:01- So, mushrooms. All I've added in there, a little bit of light olive oil.- Yeah.
0:34:01 > 0:34:04Then we've got some shallots in there, as well.
0:34:04 > 0:34:05OK.
0:34:05 > 0:34:08Then, what we've got here is some red wine vinegar.
0:34:08 > 0:34:09You can use any vinegar.
0:34:09 > 0:34:11It depends what you have what fish you're doing it with.
0:34:11 > 0:34:12Yeah.
0:34:12 > 0:34:14A bit of colour on there.
0:34:14 > 0:34:17The secret, like usual mushrooms,
0:34:17 > 0:34:19very hot pan to start off with.
0:34:19 > 0:34:21And, this, you cook it about three or four minutes.
0:34:21 > 0:34:23- Squid's gone in.- Squid's in there.
0:34:23 > 0:34:25That takes, literally, about a minute.
0:34:25 > 0:34:28- Then what we're going to do is... - I'll get that.- Yeah.
0:34:28 > 0:34:30Vinegar in there.
0:34:32 > 0:34:33Little bit more of the olive oil.
0:34:35 > 0:34:38Could you use dill, instead, if you couldn't get these fennel tops?
0:34:38 > 0:34:41Dill, or even if you've got a normal fennel bulb, just take the tops off.
0:34:42 > 0:34:46- Right. OK. We're ready for you. Yeah.- Mushrooms are ready.
0:34:47 > 0:34:49All we're going to do to the mushrooms
0:34:49 > 0:34:51is add a little bit more of this herb.
0:34:53 > 0:34:55You can actually roast fish in this, as well,
0:34:55 > 0:34:57which is a nice thing to do with the mullet whole.
0:34:57 > 0:34:59A bit of that on a tray.
0:34:59 > 0:35:02- The mushrooms. - Would we ever see you coming north?
0:35:02 > 0:35:04Or, rather, out of Cornwall? Or is that it for you?
0:35:04 > 0:35:06- No.- Because it's a great larder down there, isn't it?
0:35:06 > 0:35:09For me, it's beautiful. It's got everything I need in life.
0:35:09 > 0:35:11I need to be able to cook professionally.
0:35:11 > 0:35:12That's what I love doing.
0:35:12 > 0:35:15Also, I've got the relaxation, I've got the sea and everything around.
0:35:15 > 0:35:16Beautiful ingredients.
0:35:17 > 0:35:20For me, London's... I'm from the South East, originally,
0:35:20 > 0:35:22but it's a bit too much for me, to be honest.
0:35:22 > 0:35:25And you've got your kids. One of which you want to say hello to.
0:35:25 > 0:35:27- That's right, yeah. - Good luck to, is that right?
0:35:27 > 0:35:30Good luck to my children. Which one am I looking at?
0:35:30 > 0:35:31Go to one. Over there.
0:35:31 > 0:35:34Good luck, Jacob and Jessica with your tap dancing today.
0:35:34 > 0:35:36It's their first competition today. They're seven and five.
0:35:36 > 0:35:38And, shame I can't be there,
0:35:38 > 0:35:41but I've got to do a bit of cooking, I'm afraid.
0:35:41 > 0:35:45- I'd like to see you tap dancing, though.- Me tap dancing?- Very good.
0:35:45 > 0:35:48Right. So, this dressing. I'm mixing five parts
0:35:49 > 0:35:53of this red wine reduction and onion to one part of the butter.
0:35:53 > 0:35:55- Yeah.- There, that's that one done.
0:35:55 > 0:35:58Got some of the tomatoes, which I've done here.
0:35:58 > 0:36:01There you go. There are the tomatoes.
0:36:01 > 0:36:03As you can see, these have just dried down a little bit
0:36:03 > 0:36:06and it's nice. It intensifies the flavour.
0:36:06 > 0:36:09There is a risk of them being a little bit watery.
0:36:09 > 0:36:11Mullet fillet. Best way to check is just have a little look.
0:36:11 > 0:36:14It should be just a little bit translucent still.
0:36:14 > 0:36:15It shouldn't be cooked right through.
0:36:17 > 0:36:20- Fennel tops on there. - A bit more final on the squid rings.
0:36:20 > 0:36:22You don't have to use red mullet.
0:36:22 > 0:36:24You could just do the squid salad with this.
0:36:24 > 0:36:27You could do it the same way with the tomatoes, mushrooms,...
0:36:27 > 0:36:30- All your food just looks so good. - Thank you, James.- There you go.
0:36:30 > 0:36:33You try. And what we've got here is the dressing.
0:36:33 > 0:36:36As James has already said, it's your red wine reduction
0:36:36 > 0:36:38and the clarified butter.
0:36:38 > 0:36:42The clarified butter has almost like a nuttiness to it.
0:36:42 > 0:36:44A bit of fennel in there, as well.
0:36:44 > 0:36:46All about flavours. Get them flavours in there.
0:36:46 > 0:36:48- So, remind us of what that is again. - OK.
0:36:48 > 0:36:50So, you've got red mullet from Cornwall, nice bit of squid,
0:36:50 > 0:36:52red wine reduction.
0:36:52 > 0:36:54Dried tomatoes and pickled mushrooms.
0:36:54 > 0:36:56How fantastic does that look?
0:37:01 > 0:37:03The boy's good. I told you he's good. There you go.
0:37:03 > 0:37:05We'll have a sit over here. There you go.
0:37:05 > 0:37:07What can you say? Dive into that one.
0:37:07 > 0:37:11Beautifully presented. Absolutely wonderful.
0:37:11 > 0:37:15Dive into that. You call that, sort of cheffy-rustic, is that right?
0:37:15 > 0:37:18Would that be one you'd do in your fine dining or is that more...
0:37:18 > 0:37:20Well, fine dining, the difference is...
0:37:20 > 0:37:24Everything, the fundamentals in both restaurants are the same,
0:37:24 > 0:37:26but one's much more casual and one's more refined.
0:37:26 > 0:37:30- That could work in both, really. - Yeah. Happy with that?- Yeah.
0:37:30 > 0:37:34Squid cooked perfectly. So often it's overdone. As you know.
0:37:34 > 0:37:35It toughens up.
0:37:35 > 0:37:37Red mullet, cooked to perfection.
0:37:37 > 0:37:40And people often wouldn't put mushrooms and fish together. But...
0:37:40 > 0:37:42- It's unusual. - It can handle it. Big flavours.
0:37:42 > 0:37:45Particularly the red wine vinegar and all that kind of stuff. Atul?
0:37:45 > 0:37:47Very good. Tastes fantastic.
0:37:52 > 0:37:54There you go. Cheffy-rustic. Whatever that means.
0:37:54 > 0:37:56Right, now,
0:37:56 > 0:37:59over to Keith Floyd who's having a wee tipple in Benidorm.
0:37:59 > 0:38:01For a change.
0:38:04 > 0:38:07Once upon a time, this used to be a sleepy fishing village,
0:38:07 > 0:38:09minding its own business on the shores of the Mediterranean.
0:38:09 > 0:38:12Until some bright spark, 100 years ago, placed an ad
0:38:12 > 0:38:16in the newspaper encouraging people to sample the excellent beaches.
0:38:16 > 0:38:17Incidentally, in those days,
0:38:17 > 0:38:20you could rent a villa for as little as tuppence a day.
0:38:23 > 0:38:25Well, as they say, the rest is history.
0:38:25 > 0:38:26And, although it's not
0:38:26 > 0:38:28the most sensitive piece of town planning in the world,
0:38:28 > 0:38:32it has the priceless ability to turn the elderly into spritely teenagers,
0:38:32 > 0:38:35making the blood pump faster and, quite frankly,
0:38:35 > 0:38:38I know that you think of Spain as Cervantes, Goya, and Rioja,
0:38:38 > 0:38:40but any place that puts a smile on the face
0:38:40 > 0:38:43and lifts the spirit in this mean and crazy world can't be bad.
0:38:48 > 0:38:51Anyway, as this is supposed to be a cookery programme,
0:38:51 > 0:38:54I thought I'd visit my latest, latest chum Terry Williams,
0:38:54 > 0:38:56who runs a bar-cum-restaurant.
0:38:56 > 0:38:59He caters mainly for the Brits and even imports English sliced bread
0:38:59 > 0:39:02and roast and three veg are on the menu every day,
0:39:02 > 0:39:07but one of his most popular dishes is saffron rice
0:39:07 > 0:39:10with peppers, onions, and garlic. Simply stir-fried.
0:39:10 > 0:39:13More Chinese than Spanish, I'd say. Still, so what?
0:39:13 > 0:39:15This is the magic dish of the day.
0:39:15 > 0:39:19But Terry's own speciality is spare ribs,
0:39:19 > 0:39:21roasted to perfection after marinating in cayenne,
0:39:21 > 0:39:24lemon juice, and garlic overnight. Quite delicious.
0:39:24 > 0:39:27Especially when you wash it down with an agua de la Valencia,
0:39:27 > 0:39:28the local tipple.
0:39:29 > 0:39:30And, now, Terry's going to give me
0:39:30 > 0:39:33a crash course in how to prepare this wonderful mixture.
0:39:33 > 0:39:37Right, here you go. Catch that. Right there. You see. And then...
0:39:37 > 0:39:40- What else goes in?- And, then, you put some orange juice.- Fine.
0:39:40 > 0:39:42This is why it's called agua Valencia
0:39:42 > 0:39:44because oranges come from the region of Valencia.
0:39:44 > 0:39:46So this is one of the reasons it's called that.
0:39:46 > 0:39:49And we put some local champagne in....
0:39:49 > 0:39:51If I make it go pop this time.
0:39:51 > 0:39:53Does this... Is this a bit alcoholic or a little refreshing...
0:39:53 > 0:39:56No, this is a nice refreshing drink to keep you going
0:39:56 > 0:39:59in the parties and the many fiestas that we have here.
0:39:59 > 0:40:01That's the champagne. A little bit like your Buck's Fizz at home,
0:40:01 > 0:40:04but the magic ingredient is another local drink,
0:40:04 > 0:40:07called Cointreau, which is made...
0:40:07 > 0:40:09It's a liqueur of oranges and we add all that in.
0:40:11 > 0:40:14And this is how it goes. Finish it off with a little orange juice.
0:40:15 > 0:40:18Stir it up. Twizzle and a stir up.
0:40:20 > 0:40:23- And this will guarantee to get every party flying.- Cheers!
0:40:23 > 0:40:26- Thank you very much.- Thank you.
0:40:26 > 0:40:29Now, you tell me that this is just a light refreshing little... Um...
0:40:29 > 0:40:31- It is indeed. Bless you.- Cheers.
0:40:31 > 0:40:33This will have you legless in no time, this stuff.
0:40:33 > 0:40:36Do they get a bit... Do they drink a bit around here?
0:40:36 > 0:40:39Well, they enjoy themselves. I mean, normally, they say
0:40:39 > 0:40:41you don't see many Spanish drunks in the street,
0:40:41 > 0:40:43like we hear about in the UK.
0:40:43 > 0:40:47But, if you see fiestas where they really let their hair down,
0:40:47 > 0:40:50they enjoy themselves, three or four days of the local fiestas,
0:40:50 > 0:40:51and they really have a ball.
0:40:51 > 0:40:55And these are some of the sort of the drinks that they have.
0:40:55 > 0:40:57Fiesta, or no fiesta, there's nothing like a sea air
0:40:57 > 0:40:59to cure the excesses of the night before
0:40:59 > 0:41:00and stimulate an appetite.
0:41:00 > 0:41:02But what's for lunch?
0:41:02 > 0:41:05Where do I find something really authentic, simple, and nourishing.
0:41:05 > 0:41:07Does she know? Does he care?
0:41:07 > 0:41:10You see, I'm fed up with pizzas, chicken and chips,
0:41:10 > 0:41:13chilli con carnes, quiche and chips, hamburgers.
0:41:13 > 0:41:16I want something really real.
0:41:16 > 0:41:19So, with an expert piece of gastronomic sleuthing,
0:41:19 > 0:41:22I find this brilliant restaurant in the back streets of old Benidorm.
0:41:24 > 0:41:26Right. This should be an amusing little sketch
0:41:26 > 0:41:30because my newest chum Carmen and I cannot speak a language in common.
0:41:30 > 0:41:32So, we're going to be a bit muddled as we go along.
0:41:32 > 0:41:35She's making her speciality, which is called arroz a banda.
0:41:35 > 0:41:38It's a simple rice dish which relies on
0:41:38 > 0:41:41a very, very strong fish stock to impart flavour to the rice.
0:41:41 > 0:41:43Would you like to come over here, Clive?
0:41:43 > 0:41:45I'll try spin you around the ingredients, if I can.
0:41:45 > 0:41:49The fish stock, which is in here, made from these lovely shrimps
0:41:49 > 0:41:51and this big fish and these little red fishes here,
0:41:51 > 0:41:54all simmered lovingly so you've got the lovely rich stock.
0:41:54 > 0:41:58She also has little bits of chopped squid. OK.
0:41:58 > 0:42:01And then, as usual, with so many of the Spanish dishes,
0:42:01 > 0:42:04the picada which, in this case, is red peppers, dried,
0:42:04 > 0:42:07with garlic and parsley and chopped into little fine pieces.
0:42:07 > 0:42:11Right over here, what she's already done,
0:42:11 > 0:42:13and I'm talking behind her back, in a way,
0:42:13 > 0:42:15but I can't do it any other way.
0:42:15 > 0:42:18She's fried some pieces of squid in olive oil
0:42:18 > 0:42:22and put some short-grained rice into it and a little bit of her picada.
0:42:22 > 0:42:23That's what she's doing
0:42:23 > 0:42:27and she'll add some stop to that as we go along. What am I doing?
0:42:27 > 0:42:32I am simply frying some slices of potato - OK - in olive oil.
0:42:35 > 0:42:39Like that. Because they form the basis of my simple fish hotpot,
0:42:39 > 0:42:43which is slices of firm, white-fleshed fish, slices of onion,
0:42:43 > 0:42:46which are put into an earthenware casserole in layers,
0:42:46 > 0:42:48covered in tomato sauce, sprinkled with breadcrumbs,
0:42:48 > 0:42:51popped into the oven until it's baked and delicious.
0:42:51 > 0:42:53So, I'll get onto doing that.
0:42:54 > 0:42:55Spuds can come out.
0:42:57 > 0:42:58It's just for them to take the oil.
0:42:58 > 0:43:00They don't have to be cooked at this stage
0:43:00 > 0:43:03because the cooking process takes place in the oven.
0:43:04 > 0:43:08Now, Carmen has just added some fish stock to her rice.
0:43:08 > 0:43:12And, I guess, she'll leave that to simmer now for about 15 minutes.
0:43:14 > 0:43:16Right, now I fry a few of these onion rings,
0:43:16 > 0:43:18just again to absorb the oil,
0:43:18 > 0:43:19not to completely cook them.
0:43:22 > 0:43:25While they're simmering away,
0:43:25 > 0:43:29I have to dredge this fish in flour.
0:43:31 > 0:43:34I know it's very cramped for you, Clive. I hope you can see all right.
0:43:34 > 0:43:36If you want me to lift these up, nod your head
0:43:36 > 0:43:38and I'll lift them up closer.
0:43:38 > 0:43:41He didn't nod his head, so I assume everything's all right.
0:43:44 > 0:43:47OK. Dredge the fish in flour. The onions are now cooked enough.
0:43:47 > 0:43:49So they can go into the...
0:43:51 > 0:43:53..earthenware casserole.
0:43:56 > 0:43:59So, Carmen's dish is simmering on a gentle heat.
0:43:59 > 0:44:02And the rice will take on all the flavours of the rich fish stock
0:44:02 > 0:44:03and the spiciness of the picada.
0:44:03 > 0:44:06Meanwhile, I've coated my fish in flour and lightly fried it
0:44:06 > 0:44:08and added it to potatoes and onions.
0:44:10 > 0:44:14The little bit of paprika, right across the whole thing. Like so.
0:44:15 > 0:44:18Then, some breadcrumbs.
0:44:19 > 0:44:21On top of the whole thing...
0:44:23 > 0:44:24..like that.
0:44:27 > 0:44:29A couple of cloves of garlic to roast with it.
0:44:32 > 0:44:34Like that. Gracias, Senora.
0:44:36 > 0:44:40And some lovely, fresh tomato sauce.
0:44:44 > 0:44:47That now goes into the oven for about 30 or 40 minutes,
0:44:47 > 0:44:49and halfway through the cooking process -
0:44:49 > 0:44:51back up to me for a second, please, Clive -
0:44:51 > 0:44:54halfway through the cooking process, I'm going to pour a little Pastis
0:44:54 > 0:44:56and a little white wine into that just to moisten it,
0:44:56 > 0:44:58and bring out a few more flavours into the whole thing.
0:44:58 > 0:45:00OK, so there we are.
0:45:01 > 0:45:05I think most of our regular viewers will know what an oven looks like,
0:45:05 > 0:45:07so I will just take it away,
0:45:07 > 0:45:09and pop it into the oven down here.
0:45:13 > 0:45:14Gracias, Senora.
0:45:14 > 0:45:17Magnificent. It's time for a quick slurp.
0:45:18 > 0:45:21Ah. The Marques de Caceres.
0:45:22 > 0:45:24Mm! What a fine fellow he is, too.
0:45:24 > 0:45:27He's my new chum.
0:45:27 > 0:45:29Finally, during the last few minutes of cooking,
0:45:29 > 0:45:31baby squids - chiperones - are added, and when the dish
0:45:31 > 0:45:35is finished, it's traditional to eat it with a garlic mayonnaise.
0:45:35 > 0:45:38Now, I did say that halfway through the cooking process,
0:45:38 > 0:45:40I would add a couple of other ingredients.
0:45:40 > 0:45:41Can you remember what they wear?
0:45:41 > 0:45:44It was Pernod, or Pastis, and a little bit of white wine,
0:45:44 > 0:45:45so we'll do that at this stage.
0:45:45 > 0:45:47The dish is partly cooked,
0:45:47 > 0:45:49so just a little drop of that.
0:45:51 > 0:45:54Not too much, because of the nice aniseed flavour to go with the fish,
0:45:54 > 0:45:55it goes very well.
0:45:55 > 0:45:57And a drop of white wine, just to moisten it.
0:45:59 > 0:46:05Like so, and back in the oven for another half an hour, 40 minutes,
0:46:05 > 0:46:09something like that, and then it will be time to eat it.
0:46:09 > 0:46:12I was really pleased with my fish stew, and adding the aniseed
0:46:12 > 0:46:14gave it a lovely aroma of fennel, and kept the fish moist.
0:46:14 > 0:46:17It was good enough to bless any dinner party,
0:46:17 > 0:46:20but Carmen's arroz a la banda was fantastic.
0:46:20 > 0:46:22It is worth an aeroplane ticket to Benidorm just to try it.
0:46:22 > 0:46:25It is one of the best dishes I had in the whole of Spain.
0:46:29 > 0:46:30Every pub has a story.
0:46:30 > 0:46:33Usually, it is to do with escaping of the humdrum
0:46:33 > 0:46:36to find excitement and happiness.
0:46:36 > 0:46:39My latest chum, John Wardell, had been here for 16 years,
0:46:39 > 0:46:41and he has seen it all.
0:46:41 > 0:46:43Is there anybody in the room who speaks Spanish?
0:46:45 > 0:46:47Si! "Si"!
0:46:47 > 0:46:49LAUGHTER
0:46:49 > 0:46:51"Oh, yeah, si, I speak Spanish, yeah."
0:46:51 > 0:46:53It's great when they come over here, and you see them coming up to
0:46:53 > 0:46:56the bar, you know, and the fella says, "I'll get these.
0:46:56 > 0:46:59"Two-o Coco-Colo, por favor-o.
0:47:02 > 0:47:04"No ice-eo."
0:47:05 > 0:47:08And the woman says, "Oh, Geoff, aren't you good?"
0:47:14 > 0:47:19HE HOLDS NOTE
0:47:21 > 0:47:25HE SINGS IN SPANISH
0:47:28 > 0:47:30Thanks, John. The cheque's in the post.
0:47:32 > 0:47:35I thought I would cook my vegetable dish in the mountains, just outside
0:47:35 > 0:47:39Benidorm, where, for centuries, the land was dominated by the Moors.
0:47:39 > 0:47:42And, a little gastronomic note here, it is curious to think that
0:47:42 > 0:47:44if the Arabs had not introduced rice to Spain,
0:47:44 > 0:47:47then their signature dish, paella, might never have been born.
0:47:47 > 0:47:49But we shall be cooking a huge paella much later.
0:47:49 > 0:47:52Now I am going to cook this little dish that the Arabs might have done
0:47:52 > 0:47:54centuries ago.
0:47:54 > 0:47:57So, Clive, if you would like to come in, and spin round the ingredients.
0:47:57 > 0:47:59Curious ingredients they are, too.
0:47:59 > 0:48:04Pears - peeled pears - green beans, pumpkins, and some chickpeas,
0:48:04 > 0:48:08which I have already boiled, and they're virtually cooked
0:48:08 > 0:48:10because they take a long time otherwise.
0:48:10 > 0:48:13Now, in here, very important with Spanish cooking.
0:48:13 > 0:48:17Some finely chopped onions and tomatoes sweating down
0:48:17 > 0:48:18in lovely olive oil.
0:48:18 > 0:48:21OK, that is the base of our stew,
0:48:21 > 0:48:24but as with so many Spanish dishes, you have got to have the piccata.
0:48:24 > 0:48:26This is the piccata.
0:48:26 > 0:48:30In this case, this is ground almonds, fried bread, and garlic,
0:48:30 > 0:48:33and vinegar, and olive oil, all crushed up together.
0:48:33 > 0:48:38And to make it absolutely splendid, we put in a few strains of saffron,
0:48:38 > 0:48:41like so, and a little bit of paprika.
0:48:41 > 0:48:45And that all gets mashed up into a nice, smooth paste, which not only
0:48:45 > 0:48:49thickens the stew, but it also enriches it, and gives it
0:48:49 > 0:48:52a nice Moor-ish, Arab-y kind of flavour, with the almonds.
0:48:53 > 0:48:56Right, so that is all happy there.
0:48:56 > 0:48:59Now, in with the imperial chickpeas,
0:48:59 > 0:49:01and the water they have been cooked in.
0:49:03 > 0:49:04OK, let that muddle away.
0:49:04 > 0:49:07Chickpeas, olive oil, tomato, and onion.
0:49:08 > 0:49:09In with the pumpkin.
0:49:12 > 0:49:13Wonderful colours.
0:49:13 > 0:49:17Golden red, yellow, green.
0:49:17 > 0:49:18They go in like that.
0:49:21 > 0:49:25The pears pop on top, like so.
0:49:25 > 0:49:28And then we stir in our paste,
0:49:28 > 0:49:33which will thicken and enrich this delicate thing, pop the lid on,
0:49:33 > 0:49:37and let it simmer away for about 40 minutes,
0:49:37 > 0:49:42until the whole thing is tender, succulent and cooked.
0:49:42 > 0:49:44Now, what I am going to do, because I am in a vineyard
0:49:44 > 0:49:46and on somebody's farm, I am going to...
0:49:46 > 0:49:48Seven weeks I have been in this country now,
0:49:48 > 0:49:50and I haven't learned to use one of these things yet.
0:49:50 > 0:49:53The director is determined I should get it all down my shirt,
0:49:53 > 0:49:55and, of course, I will. How do you do this?
0:49:59 > 0:50:01You get it down your shirt, in your eyes, but, my God,
0:50:01 > 0:50:03it tastes jolly nice.
0:50:03 > 0:50:05I think I'll have it out of a glass, though.
0:50:08 > 0:50:11There have been vineyards here ever since Hannibal wandered past
0:50:11 > 0:50:13with his elephants, but these vines give cover to the birds,
0:50:13 > 0:50:15which live a dreadful existence in these hills.
0:50:15 > 0:50:18I'm not opposed to popping the odd pigeon for the pot myself,
0:50:18 > 0:50:22but I draw the line at thrushes, blackbirds, and larks.
0:50:22 > 0:50:25Anyway, my stew turned out beautifully, and it had a
0:50:25 > 0:50:28rich, lovely, almond-y flavour. And, what with the pumpkins,
0:50:28 > 0:50:32the green beans, the chickpeas, and the pears, it was delicious.
0:50:32 > 0:50:34You know, I sometimes get fed up with meat.
0:50:34 > 0:50:36I'm not a vegetarian, though, but this is the sort of thing
0:50:36 > 0:50:39it's quite nice to have from time to time.
0:50:39 > 0:50:42Anyway, I have been invited to lunch at the Maserof Vineyard,
0:50:42 > 0:50:45by the owner, Peter Pateman, who has been a sailor, a sheep farmer,
0:50:45 > 0:50:48and a lumberjack, and he's OK.
0:50:48 > 0:50:51He's cooking pigs in his 14th century oven, and they are
0:50:51 > 0:50:54dusted with wild rosemary and basted with honey and wine.
0:50:54 > 0:50:56It would take about two hours on wood mark four,
0:50:56 > 0:51:00so while they cook away, I thought I would make the perfect first course,
0:51:00 > 0:51:02a dish that not only tastes wonderful and refreshing,
0:51:02 > 0:51:04but typifies the landscape and the history of the area.
0:51:04 > 0:51:07And it also gives Clive and myself the opportunity to get
0:51:07 > 0:51:10out of the hot kitchen and savour the delicious aromas of wild thyme
0:51:10 > 0:51:12and rosemary from the hillside.
0:51:12 > 0:51:15But you won't be able to smell them from there, Clive.
0:51:15 > 0:51:17Thank you, Clive, that's much better.
0:51:17 > 0:51:20Now you can see what I am really up to, which is to make a very simple,
0:51:20 > 0:51:25but refreshing and typical soup of this region, from almonds.
0:51:25 > 0:51:26Here are the almonds, OK?
0:51:26 > 0:51:29And, in fact, as you glance over my shoulder in one of your lovely
0:51:29 > 0:51:32wide shots, you will see orchards of almond trees all over the place.
0:51:32 > 0:51:33That is the basic ingredient.
0:51:33 > 0:51:38Also, we have some grapes that go into it, some breadcrumbs,
0:51:38 > 0:51:41some garlic, which I have pounded into a smooth paste
0:51:41 > 0:51:45in my pestle and mortar here, very smooth, lovely garlic,
0:51:45 > 0:51:50some lemon juice, and something I very seldom taste myself,
0:51:50 > 0:51:52but I tell you, it is really good stuff...
0:51:53 > 0:51:55It's water.
0:51:55 > 0:51:58So, we assemble this simple soup thus.
0:51:58 > 0:52:02First of all, pop the garlic into our soup bowl, soup tureen.
0:52:02 > 0:52:06Stir it round the bottom a little bit, add some almonds.
0:52:06 > 0:52:10I have to confess, I have never made this soup before,
0:52:10 > 0:52:12so a little bit of trial and error.
0:52:12 > 0:52:14In we go with some water.
0:52:15 > 0:52:19Stir that right in, so that the almonds, which are finely ground...
0:52:20 > 0:52:23It looks like... At the moment, I have to admit it looks a little bit
0:52:23 > 0:52:25like wallpaper glue, but I promise you,
0:52:25 > 0:52:27as the time goes on, it will get rather splendid.
0:52:30 > 0:52:31Whisk, whisk, whisk, whisk, whisk.
0:52:31 > 0:52:34See, out in the country here, we are in a 14th-century farm, which has
0:52:34 > 0:52:38no electricity, so the cook's skills are really tested to the full today.
0:52:38 > 0:52:40There are no electric blenders, no grinders,
0:52:40 > 0:52:42no electricity of any sort.
0:52:43 > 0:52:46Right, here we go, Clive, this is thickening up nicely now.
0:52:47 > 0:52:51Just a little taste, because this is a suck it and see dish, really.
0:52:51 > 0:52:54Mm! Right, next, a little bit of wine vinegar.
0:52:59 > 0:53:02I think a bit more almond would go down very well in there.
0:53:02 > 0:53:05One, two, three.
0:53:05 > 0:53:09And, by the way, the reason this soup is going to taste very, very nice
0:53:09 > 0:53:11is because the almonds are fresh, they are not dried ones.
0:53:11 > 0:53:13If you do try to make this at home,
0:53:13 > 0:53:16try to get the almonds that come in their shells.
0:53:16 > 0:53:18Right, some lemon into that.
0:53:21 > 0:53:25Everything from the mountainside is going into this dish, actually.
0:53:25 > 0:53:28The garlic, the grapes, the almonds, the bread.
0:53:33 > 0:53:36It's wonderful! I can't describe to you how good it is.
0:53:36 > 0:53:39In with the grapes... Oh, they are shooting here today,
0:53:39 > 0:53:43just about everything that crawls, flies, swims,
0:53:43 > 0:53:46or hurtles about the land is being blasted out of the countryside,
0:53:46 > 0:53:49because it is the first day of the Spanish shooting season.
0:53:50 > 0:53:51A drop more water.
0:53:56 > 0:53:57A little drop of olive oil.
0:54:07 > 0:54:08It's absolutely wonderful.
0:54:08 > 0:54:11Refreshing, it is Spanish, it is Moor-ish, it is delicious,
0:54:11 > 0:54:14the sun is shining, I'm extremely happy.
0:54:14 > 0:54:16Look at it, Clive. A big close-up of that.
0:54:16 > 0:54:18Very interesting looking stuff.
0:54:18 > 0:54:20The lunch that afternoon was magical.
0:54:20 > 0:54:23Peter's friends, relations, and neighbours came round,
0:54:23 > 0:54:25the air was scented with roast pork and rosemary,
0:54:25 > 0:54:28and the strong red wine was starting to have some effect.
0:54:28 > 0:54:30Peter looked as though he had just stepped out of a Hemingway novel,
0:54:30 > 0:54:33and I had the strong impression that, this afternoon, he wasn't
0:54:33 > 0:54:36going to take any prisoners, and my instincts were right.
0:54:40 > 0:54:43Great stuff, and there will be more antics from Floyd next week.
0:54:43 > 0:54:45Now, as ever on Best Bites, we're looking back at some of
0:54:45 > 0:54:48our favourite recipes from the Saturday Kitchen archives.
0:54:48 > 0:54:51And still to come on today's show, it is Omelette Challenge time,
0:54:51 > 0:54:55as Theo Randall and Sabrina Gidda go head-to-head at the hobs.
0:54:55 > 0:54:58Tom Kime is here with a dish that's bursting with Asian inspiration,
0:54:58 > 0:55:00poussin marinated in a spiced coconut cream.
0:55:00 > 0:55:03It's char-grilled and served with
0:55:03 > 0:55:06a tasty mango, papaya, and cucumber salad.
0:55:06 > 0:55:09And Myleene Klass faces her food heaven or her food hell.
0:55:09 > 0:55:12Did she get food heaven, crab cakes with chilli sauce?
0:55:12 > 0:55:15Or her food hell, salad of two beans, walnuts, radicchio
0:55:15 > 0:55:16and croutons with beef fillet?
0:55:16 > 0:55:19Find out what she got at the end of the show. Up next,
0:55:19 > 0:55:23it's Anthony Demetre with an unusual but intriguing chilled soup.
0:55:23 > 0:55:26- Welcome to the show.- Hello, James. - Your very, very first time
0:55:26 > 0:55:28- on the show, so it's great that you're here.- It is.
0:55:28 > 0:55:30So, what are you cooking for us?
0:55:30 > 0:55:33I am doing a chilled soup of organic carrots, with some green olives,
0:55:33 > 0:55:36- some toasted hazelnuts, and some pink grapefruit.- Fantastic.
0:55:36 > 0:55:40A bit of a modern twist on, you know, the soup that we have all had
0:55:40 > 0:55:42in the gastropubs.
0:55:42 > 0:55:45Yeah, and these are all purely organic.
0:55:45 > 0:55:47Yeah, they are, and those are all peeled for us,
0:55:47 > 0:55:51- so we are ready to go.- OK, ready to go, so the soup, fire away.
0:55:51 > 0:55:53What do you want me to do, first of all.
0:55:53 > 0:55:56I want you to just give me a hand to slice those carrots.
0:55:56 > 0:55:58Chopping carrots, while you do your thing.
0:55:58 > 0:56:02- Whenever people come on the show. - Yeah, cut them as thin as possible.
0:56:02 > 0:56:04- You take those. - Thin as possible, yeah.
0:56:04 > 0:56:09OK, just get rid of the end there.
0:56:09 > 0:56:12Now, I said there is not many people that have got Michelin stars in
0:56:12 > 0:56:15- two separate restaurants, have they? - I don't think there are, no.
0:56:15 > 0:56:18- And you are one of them. - Yeah, I don't think there are,
0:56:18 > 0:56:24apart from probably... The one chef that is probably the biggest chef
0:56:24 > 0:56:26in the UK at the moment, but, no, there aren't many.
0:56:28 > 0:56:31So, tell us about the philosophy in your restaurant as well, as it is
0:56:31 > 0:56:34slightly different to the old, you know, Michelin sort of stuff.
0:56:34 > 0:56:36It is very bistro-orientated, that kind of stuff.
0:56:36 > 0:56:40Well, I think... I don't think that is Michelin's fault at all.
0:56:40 > 0:56:43- I think what has happened is that people have changed.- Yeah.
0:56:43 > 0:56:47People have changed, people's eating habits have changed, and...
0:56:49 > 0:56:51I think they just want a bit more informality, you know.
0:56:51 > 0:56:53Value for money.
0:56:53 > 0:56:56Right, we have got a bit of butter in there, OK?
0:56:56 > 0:56:58Get the carrots thrown in.
0:57:00 > 0:57:03- So these are organic carrots, these ones.- Yeah.- Wonderful ones.
0:57:03 > 0:57:05There is carrots called chantenay carrots,
0:57:05 > 0:57:08- which are absolutely delicious as well.- Yeah, they are, yes.
0:57:08 > 0:57:11- Sweet. They're around at the moment. - Yeah, the short, stubby ones.
0:57:11 > 0:57:14The garlic, just crack the garlic in.
0:57:14 > 0:57:17- OK.- We're going to put a sprig of thyme and a sprig of rosemary in.
0:57:17 > 0:57:19You don't need much of that.
0:57:20 > 0:57:22And this soup is just made with water,
0:57:22 > 0:57:24so it's great for vegetarians as well.
0:57:26 > 0:57:30But it is a real delicious soup, because it is just one of those
0:57:30 > 0:57:33mundane ingredients which, you know, people take for granted.
0:57:33 > 0:57:35So where do you get your inspiration from, then?
0:57:35 > 0:57:37- Is that British produce, or...? - Yeah.
0:57:37 > 0:57:40Because you have worked in some amazing restaurants in your career.
0:57:40 > 0:57:42Yeah, fundamentally British produce,
0:57:42 > 0:57:45but also just relaxing, James, you know.
0:57:45 > 0:57:46Just... Yeah, pop those in there.
0:57:46 > 0:57:48We want to get a bit of colour on those.
0:57:48 > 0:57:51Just relaxing, and just not trying to contemplate things.
0:57:51 > 0:57:54I mean, this soup, it is so easy to do.
0:57:54 > 0:57:56Right, yeah, we've got those sweating off.
0:57:56 > 0:57:59Do you think that is where food's going now? Because we often,
0:57:59 > 0:58:02the chefs, go through trends and pick-up influences from China
0:58:02 > 0:58:06and all over the place. India, but we have gone back to British food
0:58:06 > 0:58:09- now, haven't we?- Yes, we have gone back to basics in a way,
0:58:09 > 0:58:13because I think that is what people are looking for.
0:58:13 > 0:58:16- Some hazelnuts in there. - Yeah bit of colour on those.
0:58:16 > 0:58:19So, what have we got in here, then? Bit of fresh thyme?
0:58:19 > 0:58:23A bit of fresh thyme, garlic, sprig of rosemary, and a bit of butter.
0:58:23 > 0:58:26- And that's it. Just water, as we said.- Right.
0:58:26 > 0:58:29- I want to get a bit of salt in there.- OK.
0:58:29 > 0:58:32Now, because we have sliced those so thinly,
0:58:32 > 0:58:35- those will cook in about five minutes.- Right. OK.
0:58:35 > 0:58:38Right, the next stage is we are going to segment
0:58:38 > 0:58:40- the pink grapefruit.- OK.
0:58:40 > 0:58:45Now, pink grapefruit, I think, is one of those ingredients as well.
0:58:45 > 0:58:47I think it is hugely underrated.
0:58:48 > 0:58:52Where do you think the coriander came from, in the carrot soup?
0:58:52 > 0:58:54I don't know. I don't know where that came from originally.
0:58:54 > 0:58:58I mean, you think about it, the gastropubs had
0:58:58 > 0:59:01the coriander and carrot soup on for years.
0:59:01 > 0:59:05It was just horrible, it just ended up being like the
0:59:05 > 0:59:10soup of the day, but if you take that and do what we are doing today,
0:59:10 > 0:59:12chill it down, add a bit of milk in there.
0:59:13 > 0:59:16I think the common misconception with soups, anyway, is that people
0:59:16 > 0:59:19think they are just a are a load of ingredients just chucked in a pan,
0:59:19 > 0:59:20- boiled up...- Yeah.
0:59:20 > 0:59:22..cooked for about 30 minutes, and then just blended.
0:59:22 > 0:59:24Everything has a cooking temperature, so you're not going
0:59:24 > 0:59:26- to cook this too much.- No, no.
0:59:26 > 0:59:28- That's the secret.- Not at all.
0:59:28 > 0:59:31With things like, when you boil cabbage, it is the same philosophy
0:59:31 > 0:59:33as you should use when cooking soups.
0:59:33 > 0:59:35- Everything has a sort of cooking time.- Yeah.
0:59:35 > 0:59:38So, why the grapefruit in this, then? What does that give it?
0:59:38 > 0:59:40Well, I want to give it a bit of sourness.
0:59:40 > 0:59:42Carrots are naturally sweet, we all know that.
0:59:42 > 0:59:45I want to give it a bit of saltiness,
0:59:45 > 0:59:47so that is where the olives come in.
0:59:47 > 0:59:49Sourness from the grapefruit, but not too sour,
0:59:49 > 0:59:52- so that's why I am using pink.- Yeah.
0:59:52 > 0:59:54I want to just do that there.
0:59:54 > 0:59:57And the coriander, just to give it that bit of spice, so, you know,
0:59:57 > 0:59:59it's really tantalising the taste buds,
0:59:59 > 1:00:01because you've got everything in there.
1:00:02 > 1:00:05- OK.- So we have got the pink grapefruit here.
1:00:05 > 1:00:07So, those grapefruit, we're just going to sort of
1:00:07 > 1:00:10- cut them into thirds.- There we go.
1:00:10 > 1:00:12So, is this the kind of thing you have got in your book? Because
1:00:12 > 1:00:15you've had a book out for, what, a year now, or something like that.
1:00:15 > 1:00:18Yeah, it has been a year, coming up to September.
1:00:18 > 1:00:20But, no, it is not.
1:00:20 > 1:00:23The thing about Arbutus and Wild Honey, they are constantly changing.
1:00:23 > 1:00:27Constantly evolving. We change the menu daily.
1:00:27 > 1:00:33- Right.- We kind of encourage the old plate du jour formula.
1:00:33 > 1:00:37People can rock up, have a dish of the day, have a carafe of wine...
1:00:37 > 1:00:39- And it's great value, isn't it? - It's great value.
1:00:39 > 1:00:41For a Michelin-starred restaurant, I mean, you would think...
1:00:41 > 1:00:43well, that is a massive misconception,
1:00:43 > 1:00:46because people just think Michelin, and think expensive.
1:00:46 > 1:00:48- Yeah. - And it probably was that, years ago.
1:00:48 > 1:00:50Yeah. But you can eat at yours, very, very reasonably.
1:00:50 > 1:00:52Yeah, 15 quid, three courses.
1:00:52 > 1:00:54- 15 quid, three courses.- Yeah.
1:00:54 > 1:00:56- Absolutely fantastic. - OK, the milk has gone in.
1:00:56 > 1:00:58And we don't want to boil the milk too much,
1:00:58 > 1:01:03just give it that really kind of rich, beautiful taste.
1:01:03 > 1:01:05- Is that full fat milk in there? - Yeah, full fat, always full fat.
1:01:05 > 1:01:09Good. You can come back again! Lovely.
1:01:09 > 1:01:10We're going to liquidise that.
1:01:12 > 1:01:13So, get it all in there.
1:01:13 > 1:01:15Don't put too much in.
1:01:15 > 1:01:18Thanks, Anthony, yeah. Cheers, lovely.
1:01:20 > 1:01:22Full speed, James!
1:01:22 > 1:01:23It's on.
1:01:23 > 1:01:27What I'm going to do now is just cut the olives.
1:01:27 > 1:01:29Now, these are the gordal olives.
1:01:29 > 1:01:32I mean, gordal just means fat and succulent.
1:01:32 > 1:01:35- Yeah.- You can buy them pitted,
1:01:35 > 1:01:40but they're quite mild, but they give the soup a fantastic saltiness.
1:01:40 > 1:01:42Yeah.
1:01:42 > 1:01:44Now, with this soup, you want to blend it quite a lot.
1:01:44 > 1:01:46Yeah, blended.
1:01:46 > 1:01:48You don't want to over-refine that.
1:01:48 > 1:01:51- Just blend it.- Literally five minutes in the blender?
1:01:51 > 1:01:54Just... Let's have a look at that.
1:01:54 > 1:01:56- Yeah, it's almost there.- Yeah.
1:01:57 > 1:01:59And then, like you said you could have this hot,
1:01:59 > 1:02:01but what you are doing is chilling it.
1:02:01 > 1:02:04I will tell you something - to taste it hot is completely different.
1:02:04 > 1:02:06- OK, in terms of temperature...- Yeah.
1:02:06 > 1:02:09..but it doesn't give that fresh taste that we are looking for.
1:02:09 > 1:02:11- We've got one in the fridge. - Fabulous.
1:02:11 > 1:02:14Chilled, and the colour of the orange comes from the blending.
1:02:14 > 1:02:17The more you blend it, the better it is, I suppose.
1:02:17 > 1:02:20Yeah, and also, if you let it stand, you know,
1:02:20 > 1:02:23the carotene comes out of the carrots.
1:02:23 > 1:02:25And as you can see, it's quite thick.
1:02:26 > 1:02:28But that's what we are looking for.
1:02:31 > 1:02:33- OK.- Nice and thick.
1:02:33 > 1:02:34The reason for that is, literally,
1:02:34 > 1:02:37you don't want the garnish to sink in the bottom, is that right?
1:02:37 > 1:02:40Yeah, because the garnish will be lost in there.
1:02:40 > 1:02:42- OK.- So literally,
1:02:42 > 1:02:45- just...- And look at the colour of that, it's fantastic.
1:02:45 > 1:02:48Yeah, but, really, not too precious. Just really sporadically get those.
1:02:49 > 1:02:50Some of the hazelnuts.
1:02:50 > 1:02:53The hazelnuts are going to give it a great texture.
1:02:53 > 1:02:55They've just been toasted in a little bit of oil,
1:02:55 > 1:02:57if you missed that. The olives go on as well.
1:02:57 > 1:02:58Just plain oil for the hazelnuts.
1:02:58 > 1:03:00You don't need to use any expensive oil.
1:03:00 > 1:03:03Then what about this oil that you're putting on? What's this?
1:03:03 > 1:03:04- This is hazelnut oil.- All right.
1:03:04 > 1:03:06- And it gives you that real richness. - Yeah.
1:03:08 > 1:03:11And you've seasoned it before it goes in the fridge? That's just...
1:03:11 > 1:03:14- Yeah.- And then a little bit of coriander.- Coriander.
1:03:14 > 1:03:18- I'm using the kind of micro-cress here.- Fancy shoots.
1:03:18 > 1:03:20Well, you say that, but it's not as strong.
1:03:20 > 1:03:25Coriander, it's got to be one of my favourite sort of herbs,
1:03:25 > 1:03:29cos it's got a bit of sweetness there, and a spiciness with it.
1:03:29 > 1:03:31- And that is it. - Remind us what that is again.
1:03:31 > 1:03:33That is chilled soup of organic carrots, pink grapefruit,
1:03:33 > 1:03:35olive and hazelnuts.
1:03:35 > 1:03:37And unlike everything else on this show, without chips.
1:03:44 > 1:03:46Right. Come over here. There you go.
1:03:47 > 1:03:50Have a seat, Anthony. There you go. You've got to dive into this.
1:03:50 > 1:03:53- This is your first dish.- I'm more than happy to.- There you go.
1:03:55 > 1:03:56Tell us what you think of that.
1:03:56 > 1:03:58- Cold carrot and coriander soup... - Oh, wow.
1:03:58 > 1:03:59..with a twist.
1:03:59 > 1:04:01That is not like the carrot and coriander soup
1:04:01 > 1:04:02that you're so used to.
1:04:02 > 1:04:04You know, it's such a simple thing to do,
1:04:04 > 1:04:07and it just takes a bit of imagination, and...
1:04:08 > 1:04:10Yeah, come on.
1:04:10 > 1:04:11Pass it down.
1:04:11 > 1:04:13The grapefruit really does work in there,
1:04:13 > 1:04:14but people could use, I mean...
1:04:14 > 1:04:17Yeah, and like we said, there's just a whole... An abundance
1:04:17 > 1:04:20of flavours there, but working on the palate,
1:04:20 > 1:04:23you've got the saltiness, you've got the bitterness, sweetness,
1:04:23 > 1:04:25I mean it's really tantali...
1:04:25 > 1:04:28- You can feel all that. - You impressed?
1:04:28 > 1:04:30Grapefruit. I don't normally like grapefruit.
1:04:30 > 1:04:33- This is pink grapefruit, right? - Yeah. Huge difference.
1:04:33 > 1:04:36It's not so sour.
1:04:36 > 1:04:38And it's got a little bit of sweetness to it,
1:04:38 > 1:04:40but, again, it's so underrated.
1:04:40 > 1:04:42Even with fish, pink grapefruit's fabulous.
1:04:42 > 1:04:45- Cos that's not too sour. - No, not at all.
1:04:45 > 1:04:46Cyrus, happy?
1:04:46 > 1:04:48- I think it's brilliant. - It's brilliant.
1:04:48 > 1:04:51It's not coming back this way, but there you go, as usual.
1:04:55 > 1:04:57Now, that is the kind of starter guaranteed to get
1:04:57 > 1:04:59your dinner guests talking.
1:04:59 > 1:05:02Time now for the Omelette Challenge and today, Sabrina Gidda takes on
1:05:02 > 1:05:06world record holder Theo Randall, so let's see how they got on.
1:05:06 > 1:05:10It is Omelette Challenge time, and I am so glad I don't have to do it.
1:05:10 > 1:05:13But I do have to eat them, of course. So are you guys ready?
1:05:13 > 1:05:15- Come on down.- I think so.
1:05:15 > 1:05:16Sabrina, how are your omelette skills?
1:05:16 > 1:05:18Great, but up against Mr Theo Randall...
1:05:18 > 1:05:20- Record-breaking Theo Randall. - Absolutely.
1:05:20 > 1:05:23So I don't think there's much competition here, actually,
1:05:23 > 1:05:24- but I'll give it a go.- OK.
1:05:24 > 1:05:27You are the world record holder for the fastest omelette, Theo.
1:05:27 > 1:05:30- Apparently. - Do you think you can break it today?
1:05:30 > 1:05:34- Um, let's have a go. - Let's have a go!
1:05:34 > 1:05:36- Let's do it.- Why not? - The rules are simple.
1:05:36 > 1:05:38The omelettes must have three eggs in them,
1:05:38 > 1:05:42- and the eggs... The chefs can use anything else...- I am an egg.
1:05:42 > 1:05:45You're an egg. We've got Egg One and Egg Two here.
1:05:45 > 1:05:48You can use whatever you like to make it as tasty as possible,
1:05:48 > 1:05:51but I need to make sure that they're omelettes and not scrambled eggs.
1:05:51 > 1:05:54- So are you ready?- Yep. - Feeling confident?- Yes.
1:05:54 > 1:05:56OK. The clocks are on the screen for the people at home.
1:05:56 > 1:05:58- Are you both ready?- Yep. - On your marks,
1:05:58 > 1:06:00get set, three, two, one, go!
1:06:00 > 1:06:01Let's cook.
1:06:01 > 1:06:03Fantastic. OK, we're off to a good start.
1:06:03 > 1:06:06I feel like we're at the races, now. Theo, is there any shell in there?
1:06:06 > 1:06:08I don't think so. Maybe a little bit. Get it in there.
1:06:08 > 1:06:10He's already in.
1:06:10 > 1:06:12I feel like we need Benny Hill music right now.
1:06:16 > 1:06:18Fantastic. Oh, wow.
1:06:18 > 1:06:21- OK. Theo. Theo, what?! - GONG RINGS
1:06:21 > 1:06:23That's not an omelette, Chef.
1:06:23 > 1:06:25I think he deserves a round of applause for that. Does he?
1:06:25 > 1:06:27GONG RINGS
1:06:27 > 1:06:29- Oh, my goodness.- Come on.
1:06:29 > 1:06:32- It's a small omelette.- Come on.
1:06:32 > 1:06:35Oh, my goodness. Do you know what? Let me see.
1:06:35 > 1:06:41- That just looks like... - The butter is the garnish.
1:06:41 > 1:06:43Is the butter the extra little addition? OK.
1:06:43 > 1:06:46- And I was really confident for you, Sabrina.- Um...
1:06:46 > 1:06:48It's medium raw.
1:06:48 > 1:06:53I'm sorry. I don't think I even need to try these.
1:06:53 > 1:06:57- I wouldn't bother.- I feel like these both go in the bin. I'm sorry.
1:06:57 > 1:06:58I'm going to do that.
1:06:58 > 1:06:59That's an omelette.
1:06:59 > 1:07:01The Eggheads are going to go into the bin,
1:07:01 > 1:07:05but I was going to put the plates in the bin, so I'm glad I stopped.
1:07:05 > 1:07:08That could have been fun. Right, will we head back over to the board?
1:07:08 > 1:07:09Yep.
1:07:09 > 1:07:11We have our Eggheads.
1:07:11 > 1:07:13I don't know if you would call them omelettes, but you know what?
1:07:13 > 1:07:15It was a fair effort.
1:07:15 > 1:07:18- We tried.- Theo, I had high hopes.
1:07:18 > 1:07:23I broke the egg in the bowl, so I had all the shell,
1:07:23 > 1:07:25- so it slowed me down.- Little bit of shell. You know what?
1:07:25 > 1:07:28They're telling me that I just throw these in the bin, because you
1:07:28 > 1:07:31weren't even close to a tie, so I'll put them straight in the bin.
1:07:31 > 1:07:32Goodbye.
1:07:36 > 1:07:37Well, I pretty much think
1:07:37 > 1:07:40they both need to write that off as a fail and move on.
1:07:40 > 1:07:43Up next, it's Tom Kime, who actually started out by studying
1:07:43 > 1:07:46furniture design, no less, at art college,
1:07:46 > 1:07:48before stepping into the kitchen.
1:07:48 > 1:07:50It's Tom Kime. Good to have you on the show, Tom.
1:07:50 > 1:07:52Great to have you. What are we cooking?
1:07:52 > 1:07:54There's a variety of ingredients here.
1:07:54 > 1:07:55- Lots of ingredients. - What's the dish?
1:07:55 > 1:07:58The chicken dish is called ayam golek. It's from Malaysia.
1:07:58 > 1:08:00It's got a fantastic paste of ginger,
1:08:00 > 1:08:03some galangal, which is similar to ginger, but it's slightly different,
1:08:03 > 1:08:06stuffed with lemon grass. We're then going to have some dried chilli.
1:08:06 > 1:08:08We're going to make a sauce with some coconut cream.
1:08:08 > 1:08:10It's going to with a rojak salad,
1:08:10 > 1:08:12which you'd often have in somewhere like Singapore.
1:08:12 > 1:08:14It's got lots of fruit.
1:08:14 > 1:08:16Some of it's ripe and some of it's unripe,
1:08:16 > 1:08:18so we've got some unripe papaya, unripe mango.
1:08:18 > 1:08:20We're going to cut each in a different way.
1:08:20 > 1:08:22It's going to have peanuts, lots of fresh mint...
1:08:22 > 1:08:24Cucumber, we've got pineapple, a bit of apple...
1:08:24 > 1:08:26- All sorts of things.- And the dressing for this is quite unusual.
1:08:26 > 1:08:30Yeah, so we've got some tamarind, which is a seed pod which is sour,
1:08:30 > 1:08:33and you soak it in water until you get a kind of pulp like that.
1:08:33 > 1:08:36We're going to have some fish sauce, a little bit of sugar,
1:08:36 > 1:08:38some chilli, and this stuff which is called gapi prawn paste.
1:08:38 > 1:08:40I want to get onto that a little bit later,
1:08:40 > 1:08:42but first off, I want to get your chicken on.
1:08:42 > 1:08:45OK, so first of all, what we want to do is take some...
1:08:45 > 1:08:46I'll do the salad.
1:08:46 > 1:08:52Do some lemon grass, and we're just going to bruise the stem,
1:08:52 > 1:08:53so it's going to inside the chicken.
1:08:53 > 1:08:57Now, this food's a long way from Rick Stein's Seafood Restaurant,
1:08:57 > 1:09:00- and the River Cafe being Italian, of course.- Yeah, absolutely.
1:09:00 > 1:09:03So where did your love of Asian food come from?
1:09:03 > 1:09:05Well, I went to Australia in '98,
1:09:05 > 1:09:07and I went to work with an amazing chef called David Thompson,
1:09:07 > 1:09:10who now has a restaurant called Nahm at the Halkin Hotel.
1:09:10 > 1:09:13Isn't it one of the top ten best Thai restaurants
1:09:13 > 1:09:14in the world or something?
1:09:14 > 1:09:17Yeah, absolutely, so it's really quite extraordinary.
1:09:17 > 1:09:18And I worked with him,
1:09:18 > 1:09:21and he just taught me an enormous amount about how to cook.
1:09:21 > 1:09:23Hang on, I just need this blender. Sorry. Excuse me.
1:09:25 > 1:09:28- No problem. I'll set that up for you.- OK.
1:09:28 > 1:09:34So I've got some shallots, which are going to go into our marinade.
1:09:34 > 1:09:37And basically, David just re-taught me how to cook.
1:09:37 > 1:09:43He said what he wanted was my knives, and that was about it,
1:09:43 > 1:09:45and he was going to re-teach me how to cook.
1:09:45 > 1:09:47And it was all about the blend of flavour.
1:09:47 > 1:09:50It was all about creating a blend of hot, sweet, salt and sour,
1:09:50 > 1:09:52which is very important.
1:09:52 > 1:09:56And I then went, did a TV series in Vietnam,
1:09:56 > 1:09:58cooking north to south through the country.
1:09:58 > 1:09:59Of course, sweet is actually...
1:09:59 > 1:10:01Sugar's quite important in this style of cooking.
1:10:01 > 1:10:04Yeah, sure, but the sweet could also just be shellfish, you know?
1:10:04 > 1:10:07Some fresh crab, some prawns, maybe some roasted peppers.
1:10:07 > 1:10:10That could all be sweet as well, so it's not just sugar.
1:10:10 > 1:10:12It's very important that people remember it could be
1:10:12 > 1:10:16other things as well. Pumpkin is sweet, you know? Beetroot is sweet.
1:10:16 > 1:10:19Those kind of things have a sweetness to them.
1:10:19 > 1:10:21Just going to chop this red chilli.
1:10:21 > 1:10:23We're going to take the bulk of the seeds out,
1:10:23 > 1:10:26and with those fruits, we're just going to cut them in a different way
1:10:26 > 1:10:32each one, so it looks asymmetric, so it looks really nice on the plate.
1:10:32 > 1:10:33I'm doing asymmetric.
1:10:35 > 1:10:37Don't use big words with James.
1:10:37 > 1:10:40Yeah, I know. He cooks chips quite well, though, doesn't he?
1:10:40 > 1:10:42Got to say, "Just cut into small pieces."
1:10:43 > 1:10:46A little bit of galangal we're just going to add to this as well.
1:10:46 > 1:10:49- Now, this stuff - green papaya. - So it's an unripe papaya.
1:10:49 > 1:10:53It's absolutely hard like a... You know. But it's very delicious.
1:10:53 > 1:10:55You shave it up into thin slices,
1:10:55 > 1:10:58and it's going to be something that works very well in the salad.
1:10:58 > 1:11:00But all these ingredients... You're using the galangal
1:11:00 > 1:11:02and all that stuff. Galangal's different to ginger.
1:11:02 > 1:11:05But you can get all of this from Oriental supermarkets.
1:11:05 > 1:11:06You can get it all from Oriental supermarkets.
1:11:06 > 1:11:10You can get it from Chinatown, you know. All over.
1:11:10 > 1:11:12Just blitz that up very quickly.
1:11:12 > 1:11:15I mean, galangal's actually being sold in supermarkets nowadays.
1:11:15 > 1:11:16Absolutely.
1:11:16 > 1:11:20You always do the hard ingredients first, and then the softer ones.
1:11:20 > 1:11:22And we're just going to blitz that as well.
1:11:22 > 1:11:25- So this is a paste first? - Yeah, this is a paste.
1:11:25 > 1:11:27We're going to marinade the chicken in it,
1:11:27 > 1:11:31and it's also going to go on the top as well.
1:11:31 > 1:11:33So that's just blitzed up very quickly.
1:11:33 > 1:11:35I'll just take that blade out, so we don't...
1:11:35 > 1:11:37So your travels around the world obviously brought you
1:11:37 > 1:11:38to Australia...
1:11:38 > 1:11:41- Yes.- ..where you met your wife. Is that right?
1:11:41 > 1:11:45Absolutely. My wife's from Sydney, so we're now living back there, but
1:11:45 > 1:11:50I'm back about every three months doing lots of projects here as well.
1:11:50 > 1:11:52But with Street Food,
1:11:52 > 1:11:55what was amazing was that I got the access to go to 14 different
1:11:55 > 1:12:02countries with the job of eating, so it was a great trip.
1:12:02 > 1:12:05Started in South America, Middle East, all the way through.
1:12:05 > 1:12:08These are going to go onto a chargrill to start with,
1:12:08 > 1:12:09so they're going to start to cook.
1:12:09 > 1:12:13- Now, these are little poussins that you've got in here.- Absolutely.
1:12:13 > 1:12:14Just straight on the...
1:12:14 > 1:12:16There you go.
1:12:16 > 1:12:19- Straight on the grill.- You could do that on a barbecue, I suppose.
1:12:19 > 1:12:21Absolutely. You could do it on a barbecue.
1:12:21 > 1:12:23It works very well on a barbecue.
1:12:23 > 1:12:27And also what it works well in is, you could do...
1:12:27 > 1:12:29You could do it with chicken drumsticks, you could do it with
1:12:29 > 1:12:32a larger chicken if you wanted to.
1:12:32 > 1:12:35Where's the rest of that paste? Did you put it...
1:12:35 > 1:12:37There we go. Sorry.
1:12:37 > 1:12:40We're going to put this into a pan, the rest of this paste...
1:12:43 > 1:12:46..with some coconut cream,
1:12:46 > 1:12:47and a little bit of sugar,
1:12:47 > 1:12:50so we're going to make a nice marinade for this.
1:12:50 > 1:12:52Hot grill.
1:12:52 > 1:12:55Hot grill, absolutely. Very important.
1:12:55 > 1:12:59And just... We're going to grill it on a couple of sides.
1:13:00 > 1:13:03Try not to burn the studio down, but, you know, things happen.
1:13:05 > 1:13:07- There you go.- OK. Great.
1:13:07 > 1:13:11Now, what we're going to do is make the dressing for this next salad.
1:13:11 > 1:13:13- OK.- Just add coconut cream to this.
1:13:15 > 1:13:16Dressing is quite unusual.
1:13:16 > 1:13:19What we've got is this ngapi prawn paste, which is a...
1:13:19 > 1:13:22It's a very pungent mixture on its own.
1:13:22 > 1:13:26But what works very well is that when you cook it,
1:13:26 > 1:13:29- it starts to become much more... - Now, ngapi...- ..fragrant.- Ngapi...
1:13:31 > 1:13:33You didn't bring this through customs, did you?
1:13:33 > 1:13:35No, they brought it especially.
1:13:35 > 1:13:37Let's have a go.
1:13:37 > 1:13:40- You've got to smell that.- Doesn't this make you sick a lot, though?
1:13:40 > 1:13:43- Probably the most foul thing...- No, actually I didn't get sick at all...
1:13:43 > 1:13:45- Oh, my God. - LAUGHTER
1:13:45 > 1:13:47I think my cat maybe did that last night.
1:13:47 > 1:13:48I'm going to stick this into the oven.
1:13:48 > 1:13:51- OK.- And I've got some prawn paste here, which I've got cooking.
1:13:53 > 1:13:55Now, you mentioned street food.
1:13:55 > 1:13:57Is this the kind of street food they'll be eating?
1:13:57 > 1:13:58Yeah, absolutely.
1:13:58 > 1:14:01They eat this in Malaysia, in Singapore,
1:14:01 > 1:14:03all sorts of places like that.
1:14:03 > 1:14:06- This kind of food's all in your book, yeah?- Yeah, absolutely.
1:14:06 > 1:14:09I travelled through South America, the Middle East,
1:14:09 > 1:14:11- all different countries.- Right.
1:14:11 > 1:14:14So, we've got our prawn paste here, which is roasted, and it's still
1:14:14 > 1:14:17going to be strong-smelling, but it's going to be less strong.
1:14:17 > 1:14:19You can help yourself to that prawn paste, mate.
1:14:19 > 1:14:22Where on earth are you going to get that fish paste from?
1:14:22 > 1:14:25We're going to get some ginger and some galangal.
1:14:25 > 1:14:29- OK.- Just trust me on this one.- I'm trusting you. I'm trusting you, Tom.
1:14:29 > 1:14:30I'm trusting you.
1:14:30 > 1:14:33Just a little bit of ginger going into our pestle and mortar.
1:14:33 > 1:14:35This is a tool which is used around the world -
1:14:35 > 1:14:37and it just works so well to...
1:14:37 > 1:14:40Actually, it smells better now it's cooked, I have to say.
1:14:40 > 1:14:41Yeah, tastes...
1:14:41 > 1:14:46It smells a bit more, erm, kind of aromatic rather than pungent.
1:14:46 > 1:14:47Yeah.
1:14:47 > 1:14:51So, lots of fresh mint. And we're just going to pound that together.
1:14:52 > 1:14:56Little bit of salt, going to work as an abrasive to just break it down.
1:14:56 > 1:14:58There you go, I've got that.
1:14:58 > 1:15:01You've got some water on there as well to water it down, as well.
1:15:01 > 1:15:04Now, tamarind's quite interesting. You can buy this stuff nowadays.
1:15:04 > 1:15:06You can buy it in a pulp, which is great.
1:15:06 > 1:15:08It's better not to buy the concentrate,
1:15:08 > 1:15:09cos it's a little bit too black.
1:15:09 > 1:15:11The stuff that almost looks like treacle.
1:15:11 > 1:15:14- Yeah, and it's just kind of quite strong-tasting.- Yeah.
1:15:16 > 1:15:18- There we go.- So, we just need to pound that together.
1:15:18 > 1:15:21- I'll go grab your chicken out the oven.- OK, lovely.
1:15:21 > 1:15:22Thank you very much.
1:15:24 > 1:15:26Tom, there's so many ingredients in there...
1:15:26 > 1:15:28Sometimes people find it so daunting.
1:15:28 > 1:15:32Is there any sort of formula that you come across, or any staple
1:15:32 > 1:15:34- that sort of demystifies it a bit?- Absolutely.
1:15:34 > 1:15:36What you've got is quite strong flavours,
1:15:36 > 1:15:38so it's really important to blend them.
1:15:38 > 1:15:41- Eating the ngapi paste on its own wouldn't be very pleasant.- Yeah.
1:15:41 > 1:15:43But you're blending it with the other things that are going on,
1:15:43 > 1:15:45the sweetness, the sourness,
1:15:45 > 1:15:48all these things that are happening, make it work very, very well.
1:15:48 > 1:15:50We're going to put a little bit of sugar in there.
1:15:50 > 1:15:53- So, there's no formula, then? - Well...- Do you want some water?
1:15:53 > 1:15:55The formula is to taste it, that's really important.
1:15:55 > 1:15:58- Yeah, a little bit of water in there, please.- Tell me how much.
1:15:59 > 1:16:01Little bit more, little bit more. That's great, perfect.
1:16:01 > 1:16:03We're just going to mix that together.
1:16:03 > 1:16:05And it makes your fruits quite crispy and...
1:16:05 > 1:16:08Yeah, lots of very crisp fruits. Lots of very crisp fruits.
1:16:08 > 1:16:10- There you go.- OK.- I think... - A little bit of lime.
1:16:10 > 1:16:12And we're ready, so...
1:16:12 > 1:16:14- Mix that together.- I'll get a spoon.
1:16:14 > 1:16:18- Work that in. There you go. - Have a little taste of that.
1:16:18 > 1:16:22- We're...- Chicken on the plate? - Yeah, chicken on the plate.
1:16:25 > 1:16:27Looks great, actually, doesn't it?
1:16:27 > 1:16:30Looks very nice and very nice for something on the barbecue.
1:16:30 > 1:16:33Just going to mix this together.
1:16:33 > 1:16:35And we're just going to dress our salad...
1:16:36 > 1:16:38..with that spicy dressing.
1:16:38 > 1:16:42And all the sourness of the fruit is going to work very well.
1:16:42 > 1:16:46- So, if you could just mix that together.- Yeah, I'll do that.
1:16:47 > 1:16:49There you go.
1:16:50 > 1:16:51There you go, Tom.
1:16:52 > 1:16:54- There you go.- OK.
1:16:54 > 1:17:00And then, just a fantastic spoonful of this spicy kind of crisp salad.
1:17:00 > 1:17:02So, remind us what that dish is again.
1:17:02 > 1:17:04This is called... The salad is called a rojak,
1:17:04 > 1:17:07and the chicken is called ayam golek - and it's from Malaysia.
1:17:07 > 1:17:09- It's as easy as that.- With peanuts.
1:17:09 > 1:17:11LAUGHTER There we go.
1:17:15 > 1:17:16Right, there you go.
1:17:19 > 1:17:21- Can we move that away?- Exactly!
1:17:21 > 1:17:23Come over here, Tom. There we go.
1:17:23 > 1:17:26- Tuck into any part of that chicken. - You just dive into that, yeah.
1:17:26 > 1:17:27OK, it does look fantastic.
1:17:27 > 1:17:29Whereabouts in Penang did you go to get this, then?
1:17:29 > 1:17:31- Erm...- In Malaya, sorry?
1:17:31 > 1:17:34Well, I was in Penang, I travelled all the way through, erm, Singapore
1:17:34 > 1:17:37and just... It was such a fantastic trip, cos it was
1:17:37 > 1:17:41just all the time eating, eating the best food. Very,
1:17:41 > 1:17:43very quickly cooked, very freshly made.
1:17:43 > 1:17:45- Oh, my God, that's absolutely divine.- It's good, isn't it?
1:17:45 > 1:17:49- My idea of...heaven... - It is absolutely...- It's quite healthy food, as well.
1:17:49 > 1:17:52Absolutely, very healthy. There's a bit of sugar in there,
1:17:52 > 1:17:53but what's great about street food -
1:17:53 > 1:17:56well, Asian food particularly - is that you've got no wheat,
1:17:56 > 1:18:00you've got no dairy, so it works very well for our modern society...
1:18:00 > 1:18:02The important thing is that sweetness and...
1:18:02 > 1:18:04- Yeah, so bands of hot, sweet, salt and sour.- Right.
1:18:08 > 1:18:12Today's show is literally jam-packed with fresh summer flavours.
1:18:12 > 1:18:14Now, when Myleene Klass came to the studio to face her food heaven
1:18:14 > 1:18:17or food hell, she argued the case for crab
1:18:17 > 1:18:19and was hoping to bypass beans.
1:18:19 > 1:18:21So, let's see what she actually got.
1:18:21 > 1:18:23Now it's time to find out what are we making
1:18:23 > 1:18:28Myleene, at the end of the show. Right, today the votes are all in.
1:18:28 > 1:18:30- Your version of food heaven... - Yes.- ..would be crab.- Yes.
1:18:30 > 1:18:32- And you want me to do crab cakes...- Yes.
1:18:32 > 1:18:36- ..nice spicy chilli jam with a lovely coriander dressing.- Mm, yes.
1:18:36 > 1:18:40Or it could be hell, which is over here, these beans,
1:18:40 > 1:18:43- these lovely broad beans... - Oh, God, no!
1:18:43 > 1:18:46- I'm going to do a nice little salad with French beans... - Last time I had beans,
1:18:46 > 1:18:49I paid my brother £3 to eat my dinner for me.
1:18:49 > 1:18:52- Well...- I'll do it for a fiver.- OK.
1:18:52 > 1:18:54I think you've also been paying your brother and your mother,
1:18:54 > 1:18:58because everybody, 82%, has voted you to eat crab.
1:18:58 > 1:18:59JAMES LAUGHS
1:18:59 > 1:19:02- Thank you!- You're lucky! You're lucky, lucky, lucky.
1:19:02 > 1:19:05So, if you the beans out the way. There we go.
1:19:05 > 1:19:07- Take them home as a souvenir? - Take them home as a souvenir.
1:19:07 > 1:19:09- We're saying thank you.- Right, now,
1:19:09 > 1:19:12what we're going to need to do is get these straight on the go.
1:19:12 > 1:19:15- Put it down.- Do you need that? - I do need it, cos I'm going to cook with it.
1:19:15 > 1:19:17Do you know, I'm so excited to be in a kitchen with three guys.
1:19:17 > 1:19:20- Are you?- Not even in my own kitchen.- Aye-aye.- Brian is.
1:19:20 > 1:19:23- This is exciting! - Look how excited we are!- Exactly.
1:19:23 > 1:19:25So we've got... Anyway, on with the crab cakes,
1:19:25 > 1:19:26on with the crab cakes.
1:19:26 > 1:19:29We've got in here potatoes, some picked white crab meat -
1:19:29 > 1:19:32we'll get onto the crab in a minute. We've got a little
1:19:32 > 1:19:35bit of onion, some chilli, lime juice, touch of curry powder
1:19:35 > 1:19:37cos it brings out the flavour of crab, as well.
1:19:37 > 1:19:40- If you're mixing with... - But not too much.- Not too much, just a little bit.- OK.
1:19:40 > 1:19:43A little bit of coriander and some double cream,
1:19:43 > 1:19:45so if I can get chefs to chop up a little...
1:19:45 > 1:19:47- Just want a small bit of onion, that's all.- OK.
1:19:47 > 1:19:50- And a touch of chilli. There we go.- Can I stir something?
1:19:50 > 1:19:53- I'm good at stirring.- You can stir it in a minute.- OK.- All right.
1:19:53 > 1:19:55In we go. In fact, you can stir it now - there you go.
1:19:55 > 1:19:57If you feel the need to stir, stir that.
1:19:57 > 1:20:02- I know I won't break it.- That's the white crabmeat and the potato.- Mm.
1:20:02 > 1:20:03- Just like that.- There you go.
1:20:03 > 1:20:05We're going to take a little bit of curry powder.
1:20:05 > 1:20:08Just some medium curry powder. That's going to go in there.
1:20:08 > 1:20:10While you're stirring that, I'm going to get on with
1:20:10 > 1:20:11my little chilli jam over here.
1:20:11 > 1:20:13I'm going to get my caramel on for this.
1:20:13 > 1:20:15- Caramel. - MYLEENE GASPS
1:20:15 > 1:20:17I'm going to add a little bit of sugar to a nonstick pan
1:20:17 > 1:20:19to make an instant caramel.
1:20:19 > 1:20:21- This is going to be for our chilli jam in the second.- Ooh.
1:20:21 > 1:20:24- How am I doing?- You're doing all right.- Oh, thank you...
1:20:24 > 1:20:25- Give it a nice stir.- Oh.
1:20:25 > 1:20:28Thank you for voting crab - that's all I can say.
1:20:28 > 1:20:29A little bit of double cream.
1:20:29 > 1:20:32- I think it was your mother pushing redial all the time.- I think it was.
1:20:32 > 1:20:33A little bit of double cream.
1:20:33 > 1:20:35- If you can just put the... - Red onion in.
1:20:35 > 1:20:37- In there, mate. Yeah, that's it. - Is that enough?
1:20:37 > 1:20:38Red onions, nice and mild,
1:20:38 > 1:20:40you don't really need to saute those off beforehand.
1:20:40 > 1:20:43- That's enough chilli, Ross, just need a little bit.- OK.
1:20:43 > 1:20:45A bit of lime. Now, Jamie actually did this thing
1:20:45 > 1:20:46where he rolled it on the board,
1:20:46 > 1:20:49but you can actually get more juice out of a lime, as well,
1:20:49 > 1:20:52- by popping it in the microwave for about eight seconds.- Ooh.
1:20:52 > 1:20:5518 seconds, no good, walnut.
1:20:55 > 1:20:56So, a little bit of...
1:20:56 > 1:21:00- MYLEENE GASPS Oh, sorry.- The dress!
1:21:00 > 1:21:03- Quickly whisked it up.- That's cos you put it in the microwave.
1:21:03 > 1:21:05- Never use a microwave. - It's been in the microwave.
1:21:05 > 1:21:08- Anyway, I want you to mould these into cakes, boys.- It's all good.
1:21:08 > 1:21:10- It's fine, it's crab cakes. - Chopped coriander into there.
1:21:10 > 1:21:13- Just calm down, James, calm down. - Mould that up.- Into here?- Yeah.
1:21:13 > 1:21:15Chopped coriander and then mould it into nice little cakes.
1:21:15 > 1:21:16I've got some in the fridge.
1:21:16 > 1:21:19- If I take my ring off, can I have a go?- Of course you can, dear.
1:21:19 > 1:21:22- I don't know. Working with these three in the kitchen.- There we go.
1:21:22 > 1:21:24- I'm so excited.- Get your hands in.
1:21:24 > 1:21:28Right, Myleene, what we're going to do now is take your cakes.
1:21:28 > 1:21:30Are you not joining us now? Are you going back to him?
1:21:30 > 1:21:32- You fickle beast.- No, I'm going to multitask and do it in the middle.
1:21:32 > 1:21:35You need the same amount as we've got or he'll tell us off.
1:21:35 > 1:21:38Anyway, while they're doing that, over here what we're going to do is
1:21:38 > 1:21:40pan-fry our little cakes in a nice little bit of vegetable oil.
1:21:40 > 1:21:43Not olive oil, just a little bit of veg oil like that.
1:21:43 > 1:21:46Now, I've not actually coated these in flour, egg and breadcrumbs
1:21:46 > 1:21:49like pane, you normally deep-fat fry them,
1:21:49 > 1:21:51but I actually just like them nice and pan-fried like that.
1:21:51 > 1:21:52- Nice and simple.- Lovely.
1:21:52 > 1:21:55- It's nice, isn't it?- Put those over there so you can see it better.
1:21:55 > 1:21:58Right, on with our caramel here.
1:21:58 > 1:21:59That's it. Look at those.
1:21:59 > 1:22:02Now, the best part of this is you need to make these in advance
1:22:02 > 1:22:04and they need to firm up in the fridge like I've done there.
1:22:04 > 1:22:06Because if you pop them straightaway in a pan,
1:22:06 > 1:22:09- they'll start to dissolve up. - It's going to be a little one.
1:22:09 > 1:22:11There's a sink over there. You can wash your hands.
1:22:11 > 1:22:13- A bit of a small one.- Do you want to put yours in there?- Oh, yes.
1:22:13 > 1:22:17Put yours in amongst this lot, just so you're happy.
1:22:17 > 1:22:19- Here you are, young lady. - Wash your hands.
1:22:19 > 1:22:20Shall I go and wash my hands?
1:22:20 > 1:22:23- I'm going to make my chilli jam now. Right then, boys.- Yeah?- Yes, Chef.
1:22:23 > 1:22:26When you've finished making a mess, I want you to then chop me...
1:22:26 > 1:22:27- Chop you?- ..a little bit of ginger.
1:22:27 > 1:22:29When you're buying ginger,
1:22:29 > 1:22:31always buy it with the smooth skin, not the rough skin,
1:22:31 > 1:22:34because that way it's got more flavour in there.
1:22:34 > 1:22:35Now, if you can chop that nice and fine.
1:22:35 > 1:22:38- I can chop it, Chef, yeah. - Like this, what I've done here.
1:22:38 > 1:22:40Big lumps?
1:22:40 > 1:22:43In our chilli, we've got tomatoes which go in our blender.
1:22:43 > 1:22:45So think of oriental ingredients.
1:22:45 > 1:22:47A little bit of shallot.
1:22:47 > 1:22:48There we go.
1:22:48 > 1:22:50We've got red chilli cos we've got a chilli jam.
1:22:50 > 1:22:52Is that shallot?
1:22:52 > 1:22:54- Oh, please. Please! - Stick to the fishcakes.
1:22:54 > 1:22:57- Are you concentrating on the fishcakes there?- Yes.
1:22:57 > 1:22:58You wanted something to do. There you go.
1:22:58 > 1:23:01Just don't burn them cos you're going to be eating them.
1:23:01 > 1:23:04- Do I have to turn them over?- Yeah. Turn them over.
1:23:04 > 1:23:06- Flip them in the air.- Carefully. Like this.
1:23:06 > 1:23:11- Just carefully like that.- Ah. - Just carefully turn them over.
1:23:11 > 1:23:13So just nice and golden brown on both sides.
1:23:13 > 1:23:15So, in we go with all of these oriental ingredients.
1:23:15 > 1:23:18So you've got kaffir lime leaves. These are brilliant.
1:23:18 > 1:23:21You can buy these dried, but they are also great if you freeze them.
1:23:21 > 1:23:23If you get the fresh ones and freeze them, they are superb.
1:23:23 > 1:23:25- How many do you want? - Chuck them all in.
1:23:25 > 1:23:27- Ginger straight in, James? - Straight in. That will do, mate.
1:23:27 > 1:23:31- Do you want anything else chopping? - No, that's it.- No, you're all right.
1:23:31 > 1:23:33And then what we're going to do is add a little bit of...
1:23:33 > 1:23:37- Spit back.- You all right there, Myleene?- My one won't turn.
1:23:37 > 1:23:38- Funnily enough.- James, take over.
1:23:38 > 1:23:41Oh, there you go. No, no, it's all good. There we go.
1:23:41 > 1:23:43Right, now, in here, I'm going to put my liquid.
1:23:43 > 1:23:45We've got some Oriental fish sauce,
1:23:45 > 1:23:50a little bit of sesame oil to put in there,
1:23:50 > 1:23:53a touch of soy, dark soy sauce for this,
1:23:53 > 1:23:55and then a touch of honey just to sweeten this up.
1:23:55 > 1:23:57We've got the caramel in there,
1:23:57 > 1:24:01- but then what you do is stick the lid on it.- This finished, Chef?- Yes.
1:24:01 > 1:24:03Stick the lid on it with some coriander.
1:24:03 > 1:24:05- Coriander!- Now, I use the whole of the coriander.
1:24:05 > 1:24:09I don't understand why people take coriander and just use the leaf.
1:24:09 > 1:24:10Blend it all up like that.
1:24:10 > 1:24:12It's going to create a nice paste.
1:24:12 > 1:24:13Now, while I'm doing that -
1:24:13 > 1:24:18I'm going to add it to my chilli jam -
1:24:18 > 1:24:20Brian will give you a little masterclass on crab.
1:24:20 > 1:24:23- Oh, for goodness' sake. Chef, you're the fish man.- Go on, Brian.
1:24:23 > 1:24:25You're the fish man - show us how to do it.
1:24:25 > 1:24:26- Open these up. - Oh, you've done it already.
1:24:26 > 1:24:28You don't eat these dead man's fingers.
1:24:28 > 1:24:31If buy crab like this, the best way to cook it, I think,
1:24:31 > 1:24:34- is in hot water...- Have you got a spoon?- If I show you here.
1:24:34 > 1:24:38Basically, the brown meat is contained into the head of the crab.
1:24:38 > 1:24:39The white meat is into the thick claws.
1:24:39 > 1:24:42The white meat is exceptionally sweet. Thanks, Brian.
1:24:42 > 1:24:43And has got loads of flavour to it.
1:24:43 > 1:24:46The brown meat is great if you mix it with the white meat
1:24:46 > 1:24:48and also, Brian, I know you like brown meat.
1:24:48 > 1:24:49Oh, I love brown meat, yes.
1:24:49 > 1:24:50Turn it so people can see it.
1:24:50 > 1:24:51That's all the brown meat.
1:24:51 > 1:24:54- While you're doing that, can I go over here?- No, we're doing crab.
1:24:54 > 1:24:55Over here, over here, over here.
1:24:55 > 1:24:59- This jam goes straight into there. - Ooh.- Look at that!
1:24:59 > 1:25:02Myleene, look at that. A little bit of chilli jam.
1:25:02 > 1:25:05Now, the secret is with this, because this is really, really hot,
1:25:05 > 1:25:09and it's hotter than boiling water, this will cook extremely quickly.
1:25:09 > 1:25:11But what you don't want do is lean over it -
1:25:11 > 1:25:13you'll get a distinct waft in the nose.
1:25:13 > 1:25:17But it's nice and hot and spicy, but you can slow it down.
1:25:17 > 1:25:19You can actually cool it down afterwards with creme fraiche.
1:25:19 > 1:25:22- Very nice.- If you didn't want it hot and spicy like this one,
1:25:22 > 1:25:24a nice little bit of creme fraiche folded through it
1:25:24 > 1:25:25when it's cold, it's delicious.
1:25:25 > 1:25:28But boil that for about three or four minutes.
1:25:28 > 1:25:29- That's all you need.- OK. - That's all you need.
1:25:29 > 1:25:32Then what we're going to do... Have you done that?
1:25:32 > 1:25:34Yes, so I've just taken that bit. I've broken it off there.
1:25:34 > 1:25:37I have pulled this backwards so that that bit comes out.
1:25:37 > 1:25:41And then you need to bash it with a hammer or a big knife around here.
1:25:41 > 1:25:43- Watch my plates.- And open it up so we can get the claw out
1:25:43 > 1:25:45cos that's where all the white meat is.
1:25:45 > 1:25:48And a potato peeler, an old-fashioned potato peeler,
1:25:48 > 1:25:50is a great idea for pushing in and fishing it out.
1:25:50 > 1:25:52Lovely. Right, on with this.
1:25:52 > 1:25:54Just a little bit of salad now.
1:25:54 > 1:25:55Just a little bit of salad on the side.
1:25:55 > 1:25:57Again, using some of this little lamb's lettuce.
1:25:57 > 1:26:00Like I said, just boil this for about three or four minutes -
1:26:00 > 1:26:01allow it to cool right down.
1:26:01 > 1:26:04- Right.- I don't know why they're carrying on like that - I don't need it.
1:26:04 > 1:26:06- OK.- We're going to eat it. - It just keeps them entertained.
1:26:06 > 1:26:09- I quite like crab.- Keeps them quiet more than anything else.
1:26:09 > 1:26:10- They're playing.- They're playing.
1:26:10 > 1:26:13- Allow that to cool down. - Look at that.- Lovely.
1:26:13 > 1:26:15- And because it's caramel, it goes sticky.- Oh, wow.
1:26:15 > 1:26:18- You see that?- Why make fishcakes when you can just eat crab?
1:26:18 > 1:26:20- And you can make that and pop it in the fridge.- Yes.- It's great.
1:26:20 > 1:26:23I mean, barbecues - we had a caller that said barbecue sauce
1:26:23 > 1:26:24and stuff like that... This is brilliant
1:26:24 > 1:26:27if you have it with chicken, barbecue prawns, anything like that.
1:26:27 > 1:26:29- It's delicious.- It's amazing. - Delicious. Then all we do...
1:26:29 > 1:26:32- Taste that, Myleene. That is fresh crab.- Ooh, thank you very much.
1:26:32 > 1:26:35- Beautiful.- Mmm.- Good? - I'm not giving you any, Chef.
1:26:35 > 1:26:37- I'm just going to go down this end. - Thank you very much.
1:26:37 > 1:26:39- Right, I'll carry on cooking.- Mmm.
1:26:39 > 1:26:41Over here we've got these nice little crab cakes.
1:26:41 > 1:26:45Now, when you are actually baking these from chilled, from the fridge,
1:26:45 > 1:26:46cook them for a long time like this.
1:26:46 > 1:26:48Alternatively, you don't want cook them very quickly.
1:26:48 > 1:26:51Because they're quite thick, they can be cold in the middle.
1:26:51 > 1:26:54So pan fry them, get a nice colour like that,
1:26:54 > 1:26:56place them on a tray and pop them in the oven.
1:26:56 > 1:26:57If you want to do them for a dinner party,
1:26:57 > 1:26:59seal them all off beforehand.
1:26:59 > 1:27:02There's no reason why you can't seal them all off and tray them up.
1:27:02 > 1:27:05Seal them all off and pop them through the oven just to warm up.
1:27:05 > 1:27:08But I think crab cakes are better like this.
1:27:08 > 1:27:10Purely the fact you haven't got that thick crust.
1:27:10 > 1:27:12- You can serve up my one as well. - If you want you're one on there.
1:27:12 > 1:27:15- I know it's ruining your look but... - That's all right.
1:27:15 > 1:27:17- Just for my mum.- See how soft they are? Just for your mother.
1:27:17 > 1:27:19I prefer that small one. I think it looks nicer.
1:27:19 > 1:27:21- Do you like that one? - Thank you, Brian.- Aye, Chef.
1:27:21 > 1:27:23- Did we do the others?- No.
1:27:23 > 1:27:25And then, of course, you get your chilli jam.
1:27:25 > 1:27:27Again, if you didn't want it hot and spicy,
1:27:27 > 1:27:30just taste this with a little bit of creme fraiche.
1:27:30 > 1:27:33But even a dollop of creme fraiche on the side would be lovely.
1:27:33 > 1:27:35That looks good!
1:27:35 > 1:27:36There you go.
1:27:36 > 1:27:40Well, 82% of the people voted for it so they want to see you try it.
1:27:40 > 1:27:42- Thank you.- Let me get a spoon.
1:27:43 > 1:27:45- And you can tell me. Dive in.- Can I?
1:27:45 > 1:27:47- Thank you, Chef.- Tell me if it's your idea of heaven on a plate.
1:27:47 > 1:27:50- Brian, I want you to try the one I made.- I'll try that one.
1:27:50 > 1:27:52- You're a brave man.- I know.
1:27:54 > 1:27:57Do you like that? Go on, dive in, taste that.
1:27:57 > 1:28:00It's spicy, chilli.
1:28:00 > 1:28:02It's delicious. I prefer that one still. It's delicious.
1:28:02 > 1:28:04- Is that the best one? - That was beautiful.
1:28:04 > 1:28:06- Sorry, I mean, I'm a novice, but... - It's your version of heaven?
1:28:06 > 1:28:09- You like that?- That is heaven. - Good, good. Well, dive into that.
1:28:09 > 1:28:13- That's brilliant, thank you. - We've got some wine to go with this.
1:28:13 > 1:28:15Brian, that yours cos Myleene's not having any.
1:28:15 > 1:28:18No, I'm in heaven. This is my idea of heaven.
1:28:18 > 1:28:20- Come on. There we go.- Thank you.
1:28:20 > 1:28:22You haven't got to taste any of this yet, have you?
1:28:22 > 1:28:24These guys have come all this way and all you've given them
1:28:24 > 1:28:26is a load of crab shells.
1:28:26 > 1:28:29- They've come from Maida Vale - what's the matter with you? - Dive into this.
1:28:29 > 1:28:30Have a quick taste.
1:28:30 > 1:28:32That works extremely well.
1:28:36 > 1:28:38There you go. Another happy customer.
1:28:38 > 1:28:41Well, I'm afraid that's all we've got time for on today's Best Bites.
1:28:41 > 1:28:44I hope you've enjoyed taking a look back with me
1:28:44 > 1:28:45at some of the fantastic recipes
1:28:45 > 1:28:48all hand-picked from the Saturday Kitchen archive.
1:28:48 > 1:28:51Have a brilliant week and we'll see you very soon.