09/07/2017 Saturday Kitchen Best Bites


09/07/2017

Matt Tebbutt takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.


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Transcript


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Good morning. There's a seriously appetising show lined up for you lot today,

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and it's full to the brim with culinary inspiration, so all you need to do is

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put your feet up and enjoy another helping of Saturday Kitchen Best Bites.

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Welcome to the show. Now, I hope you're hungry,

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because we've got world-class chefs serving up top-class food,

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and there's a healthy portion of guests waiting to be fed.

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Coming up on today's show, James Martin cooks hazelnut crusted

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rump of salt marsh lamb with runner beans for Dermot O'Leary.

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Nathan Outlaw serves up a dish of majestic mullet.

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He pan-fries squid, fillets of mullet, and then serves them

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with oven dried tomatoes, pickled mushrooms and a red wine dressing.

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Anthony Demetre is here with a perfect summer starter.

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He makes a chilled carrot, rosemary and thyme soup

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and tops with grapefruit segments, olives, nuts and coriander crest.

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And taking up the omelette challenge today is Sabrina Gidda, who has her work

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cut out as she's up against reigning champion Theo Randall.

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Then it's over to Tom Kime,

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with a dish that will take you on a trip to Asia.

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He marinades poussin in a spiced coconut cream and char-grills, and

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then serves them with a fresh and tasty mango, papaya and cucumber salad.

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And finally, Myleene Klass faces her food heaven or food hell.

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Did she get her food heaven, crab cakes with chilli sauce?

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Or her food hell, salad of two beans, walnuts,

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radicchio and croutons with beef fillet?

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

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But first, it's over to Paul Ainsworth with a super scallop dish.

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First up is the culinary world's answer to Poldark.

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It's Paul Ainsworth. You haven't got a clue who Poldark is, have you?

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-Always working.

-It's a Cornish lad.

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If you look at that screen, this is Poldark.

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-Oh, I see. Yeah.

-However, this is the other equivalent.

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LAUGHTER

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-Where did you get that?

-Ah!

-Where did you...? Oh, my God.

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That's your little cushion that travels with you everywhere,

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-isn't it?

-No, it's not! My God. How did you get that?

-Don't worry.

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-Oh, dear.

-Anyway, what are we going to do?

-I don't know, I'm not sure. I've lost it.

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-What are we doing?

-What are we doing, scallops?

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Scallops, yeah, that's it. Scallops, cabbage and some mayonnaise.

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I could have shown the picture of the teddy bear that you

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bring along with you as well. So, scallops...

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In the game, get my head... We're going to do some... We've got some

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beautiful scallops here from Looe. Gorgeous.

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So when they're this fresh and amazing, we don't do much to them.

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Just slice them raw.

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Scallops have got that nice sort of sweet, salty taste.

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-And you want me to do a mayonnaise to go with this?

-Yes, please.

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With some of this anchovy paste.

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Anchovy paste, yeah, it's gorgeous.

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So, not to sort of taste of anchovy, it just brings a lovely seasoning,

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nice richness to the dish, because it's full of acidity, which is lovely.

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-Now, these scallops have actually come from Cornwall, these ones.

-Yeah.

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Yeah, that's right. So they're lovely Looe scallops we get from a

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-great supplier down in Cornwall.

-Yeah.

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And like I say, when they are as beautiful as this,

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there's not a lot, a lot to do to them, apart from dressing them.

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Some lovely Cornish sea salt, a little bit of lime zest,

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and then they go on top of the cabbage.

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Now, for anybody that hasn't switched on their TV recently

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and watched any programme whatsoever,

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Padstow is a food capital down there, isn't it, really?

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Yeah, it really is, yeah.

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Is it right to say you're the only one with a Michelin star restaurant down there?

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No, we've got... Well, in Padstow, yeah.

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But we've got, obviously, Nathan Outlaw,

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Chris Eden at the Driftwood, so...

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-They're the other side of the river, aren't they?

-Yeah.

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So, tell us about Number 6, then.

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Because it is a special... Well, a lovely little place. I was there last time.

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Since you were last on, I've been down there and eaten there.

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Tell everybody about it.

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Well, we sort of started it ten years ago.

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And then myself and my wife took the business on ourselves seven

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years ago and yeah, we haven't looked back really.

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We've just kind of evolved

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and sort of really found our kind of niche and what we enjoy doing.

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Obviously, you've got Nathan and Rick really showcasing the fish.

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We love the meat that we get, great game, great lamb, great beef.

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-You get great beef because you've got great pasture there.

-Absolutely.

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The climate's a bit warmer there, so they graze a lot longer,

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so we've got some cracking grass fed lamb, grass fed beef.

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You know, really good.

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So again, we're just taking these out

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so you can see cos they're such great scallops.

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There's no grit, there's no nothing, we're just going to

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literally slice them, that's how fresh they are, and delicious.

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And if you can't get in at Number 6,

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-you've also got a little Italian restaurant there as well.

-Yeah,

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so we took over Rojano's On The Square four years ago.

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So very different to what we do at Number 6

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and I was just chatting to Daniel earlier.

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He's excited there with what we do at Number 6,

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nice sourdough pizzas, a great burger, some nice pasta dishes.

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And we sort of have, you know,

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both ends of the spectrum there in Padstow.

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-Rojano's is brilliant with the kids.

-Fantastic.

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Right, so just to recap, you're just thinly slicing the scallops.

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-Scallops.

-These chillies go with it, nice and thin.

-Nice and thin.

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And we just blanch them because we want the nice chilli flavour,

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but not too much of an intense heat.

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It's a nice fragrant dish.

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There's lots of acidity happening in here.

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-Now, we mentioned the kimchi, which is this soured cabbage.

-Yeah.

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But you're pickling it, so it's not as harsh.

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Would that be right to say?

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When we did this dish, we were looking at different types

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of like, you know, sort of Asian style kind of cabbages and stuff.

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And kimchi's obviously quite a famous one.

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And we looked at the ingredients and we just changed it a bit,

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so rather than sort of shrimp powder, we used fresh shrimps,

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we put nice Cornish seaweed through it,

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so you get that nice sort of taste of the sea,

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but also that lovely kind of savoury saltiness coming through,

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so we don't really season the dish.

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That's what the gentleman's relish, the seaweed

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and everything happening there is.

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Which is black pepper, I'm not going to put too much salt in this

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-cos this is quite salty anyway.

-Yeah.

-This paste.

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We're just going to lightly season those, James, with some rock salt.

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And that just starts almost a little kind of cooking reaction on them.

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But still keeps them nice and raw. So we've got a lime...?

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-Lime, there you go.

-Lime there. Excellent.

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-Paul, can I ask you a question?

-Absolutely.

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The chillies, you just said you blanched them,

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so if you do that with any chilli - if you...

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Does that take the heat completely out of it?

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What does it do?

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Well, the more you blanch it, the more it'll take the heat out.

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But we just do it once, so there's a little bit of spice there,

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but not a lot, so it's not raw, raw chilli.

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But, yeah, just blanch them for literally a few seconds,

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boiling water, refresh them in ice, and then repeat the process to

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remove as much heat or as little heat as you want.

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-Did you know that?

-Yeah.

-You can get heat from the skin from the ginger.

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If you just grate the ginger and leave the skin on,

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it gives you a hot heat. Spicy heat.

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He's sitting here, nodding, as if you're teaching him

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something as well.

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No, I didn't know the ginger one.

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We're just making the pickle here.

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Mirin, which is a sweet sake, like cooking wine.

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We've got rice wine vinegar, white wine vinegar, 250g of water.

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A pinch of salt.

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Garlic and ginger and some star anise. Bring that to the boil.

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Salt that cabbage for two hours, which is like what you're doing

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there, and then once you've salted it for two hours,

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just squeeze out the water and then pour this hot liquor over the top.

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Let it cool and then into a kilner jar.

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-I'm doing it, chef. I'm doing it. I'm doing it.

-Paul, is that...?

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Do you refrigerate that or is it kept at room temperature?

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Refrigerate, yeah.

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But that will basically be like the sort of traditional kimchi,

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if you left it out, and then it would start to ferment.

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-So that's the one that I've just salted.

-Yeah.

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If you leave it, you end up with this mixture here.

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And you've got this water. Look how much water comes out of it.

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-So you can take this...

-So... There we are.

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OK, we've got some lovely Cornish seaweed, like we've got here,

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which is just dehydrated, so we've got dulse, sea lettuce.

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That goes in there.

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And if you can get hold of it, which is easy, just some dashi,

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rather than just water and then we're just going to rehydrate it.

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Right, I'll move this out of the way.

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And then when you've warmed up the pickle, which is the salt

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and the sugar and everything else, we just pour that over the top.

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-Yeah. That's it.

-Of the cabbage.

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And then ideally, after two days, it'll be lovely,

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but at the restaurant, we're like a week minimum.

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OK.

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And then I've got one here. Three lots of cabbage.

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You just see the seaweed and so it's lovely.

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-And then the stock.

-So that's the dried seaweed.

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Yeah, and now you've just got that lovely sea taste, lovely kind of

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like savouriness happening, which is just beautiful through the cabbage.

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-I'll give you that.

-Yeah.

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So I put a bit of the pickling juices in, which are delicious.

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But just try the cabbage on its own.

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-That's the chopped seaweed.

-Yeah.

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Chopped seaweed.

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Nice fresh brown shrimps. These are gorgeous. Absolutely delicious.

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-Sort of sweet.

-You can buy those from the supermarket now.

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The lovely little brown shrimps.

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Exactly like that now, already peeled.

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Some lime juice in there, James.

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Like that. A little bit of zest.

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-All right, I'll turn this off. This is the chill.

-The chervil.

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The chervil just gives you that nice little sort of aniseed

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kind of flavour happening.

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-Goes great with the scallops as well.

-There's the chilli.

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-Dress that in a little bit of oil.

-Yeah.

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-And we're ready to plate up when you are.

-Yeah.

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Just the chillies.

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Oil, you've got.

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It's so fresh. I'll have all of those, please, James.

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-Yeah, they're lovely.

-All of them?

-Yeah, lovely.

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Thank you.

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It's so fresh and tasty. A quick taste.

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Yeah. Haven't seasoned it.

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-So this is a dish on at your restaurant, is it?

-Yeah.

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And as well as...

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We talked about the Number 6 with the Michelin star,

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you've got obviously the Italian place,

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but you're building some rooms down there as well, some bedrooms.

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Yeah, we bought an old hotel last year, a really beautiful building.

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In what's called the old part of Padstow. It's the old town.

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And we're not going to open it back as a hotel, it's going to be more of

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a bed & breakfast, but six gorgeous rooms,

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so when you book in to Number 6, and you know, Rojano's,

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you've obviously got that kind of place to stay with us as well.

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And sort of the experiences that we try to create at the restaurant

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is obviously going to be showcased into the bedrooms.

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Is there any houses left down there?

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Don't start that!

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When is that opening?

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-October.

-Are you looking for an investor?

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-We're looking for...October.

-LAUGHTER

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Yes!

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And if that's not enough, you've got a little food festival, I'm

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coming down for this food festival, first time I've ever done it.

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this is down in December.

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Yeah, you've got to come to it, it's an amazing place.

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Padstow turns into its own little mini winter wonderland

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and it's absolutely fantastic.

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Please tell me Rick Stein's dressed as Santa.

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-And I'm dressed as an elf.

-Is it?

-Yeah, all weekend.

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And that over the top, James, just some lovely coriander oil.

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-Yeah.

-Just going over the top.

-Just leave it like that.

-That is it.

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Fantastic. Well, give us the name of this then.

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Raw Cornish scallops, kimchi-style cabbage, and gentleman's relish.

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It tastes absolutely amazing! I know it does.

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It's a wonderful, wonderful dish, this.

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-I've cooked it quite a few times actually.

-Yeah.

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-There you go.

-Look at that.

-Oh!

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We did a function for 140 people and served this dish. Dive in.

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-Tell us what you think.

-Oh! Amazing!

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-Dive in, Daniel.

-Yeah.

-Taste it with the cabbage.

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The cabbage, the combination of flavours in there,

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that's the key to it.

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Yeah, and that little hit of the mayonnaise,

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just cos it's a really light sort of lovely acidity going on

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and you just get a bit of richness.

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-But what I love is the salt that comes from...

-Are you kidding me?!

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It's delicious, isn't it?

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Well, that seemed to go down a treat.

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Coming up next,

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James makes hazelnut crust of salt marsh lamb with runner beans

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for Dermot O'Leary, but first, it's over to Rick Stein,

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who is taking a quick look at a clanger, before venturing to Wales.

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'Part of my journey's a bit of a gastronomic history lesson.

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'Here is the only place in the world where

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'they make the Bedfordshire clanger.

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'The word clanger, by the way, means voracious appetite.

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'Now, they used to make them like this -

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'a suet pudding stuffed with ham and vegetables,

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'because ovens were rare, so most things were boiled on a range.

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'But now, they bake them in a pastry.

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'Here we are at Mr Gunn's bakery in the village of Sandy,

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'using gammon, potatoes, seasoning, onions and gravy.

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'He puts the savoury feeling into one end of the pasty

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'and a sweet apple filling in the other,

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'rather like the two-course Cornish pasties.'

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It's a bit sad you seem to be the last person making

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clangers in the whole of Bedfordshire.

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I mean, how do you see the future of the clanger?

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I think it's terrible sad we're the last and it's immensely important

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that we continue doing it as long as possible

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and I intend to for as long as I'm about, definitely.

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Don't you think in this country we're a bit

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sort of dismissive of our heritage and our culinary heritage?

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-We don't think it matters somehow.

-In general, I think so.

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I think modern day, we take the easy way out sometimes and all the ready prepared meals and everything.

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People don't want to turn their hand to making things. So really, anything goes in a clanger,

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it's just that variety of sweet and savoury that's important.

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They're very good and what I like is this story that

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when they were working in the fields,

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they'd take their clangers in a sort of canvas bag to work and they'd be

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working down a row of say Brussels sprouts or something like that.

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They'd take a bite of the clanger, and really like it,

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and throw the bag, put it back in the bag,

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throw the bag down the row and work to the bag.

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And then take another bite as a sort of incentive.

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And a jolly good incentive it would have been, too.

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You know, when I'm driving over that beautiful

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bridge into Wales, I suppose it seems mundane, but I'm thinking

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about cockles and laverbread and the Gower Peninsula.

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But this country has so much breathtaking landscape

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and great food associated with.

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This is the farm of Griffith Williams

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near Harlech, North Wales.

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He's always lived here

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and like everyone round here, his first language is Welsh.

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-I have been working every day of my life.

-Have you?

-But I like it.

-Yeah.

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-You know?

-I bet you do.

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These pastures are covered by the incoming tide giving the lambs

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he rears a unique flavour.

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The colour of the meat is a lot redder

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and the taste is out of this world, really.

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Especially in the... What do you call it?

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The outside of the meat.

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-The fat?

-The fat, yes. That's what tastes good. It's absolutely lovely.

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It is, it's creamy.

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It's crazy, Griffith has just told me that the Salt Marsh lamb

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is not being sold as Salt Marsh lamb, it's just being sold as ordinary lamb.

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So, he goes to all this trouble to produce something that is

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fantastically flavoured and it's produced as ordinary lamb.

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And it's just so typical of this stupid country.

0:16:090:16:13

We just don't appreciate what we've damn well got.

0:16:130:16:16

Funnily enough, I was doing a bit of cooking in Downing Street not

0:16:160:16:19

so long ago and I chose Welsh Salt Marsh lamb for the menu and

0:16:190:16:24

Jacques Chirac was over with most of the French cabinet, actually,

0:16:240:16:28

just for a little chat, and that's what I cooked him and they loved it.

0:16:280:16:33

So, I have got here a best end of Salt Marsh lamb

0:16:330:16:36

or a rack as it's also called.

0:16:360:16:38

It's quite small, lovely meat,

0:16:380:16:40

look at the marbling there. Because it's small, I have

0:16:400:16:43

actually made it an eight cutlet rack whereas normally you

0:16:430:16:46

just go for six so we are heading off into the shoulder a little bit.

0:16:460:16:50

I am just going to roast that for about 20 minutes

0:16:500:16:53

and serve it on a bed of beans and peas.

0:16:530:16:56

So, first of all, the beans.

0:16:580:16:59

I'm going to poach them in bay leaves, carrots

0:16:590:17:02

and thyme plus some chopped shallots

0:17:020:17:04

and garlic and cover them with water.

0:17:040:17:07

I put that on the heat and simmer gently

0:17:070:17:09

until the beans are quite soft.

0:17:090:17:12

I like lamb and flageolets, but I think the beans on their own are a bit dull.

0:17:120:17:16

I'm taking them off the heat and straining them,

0:17:180:17:20

but I'm keeping that well-flavoured cooking liquid.

0:17:200:17:24

Back into the pan with the beans, slice the carrots up

0:17:240:17:27

and add some fresh garden peas.

0:17:270:17:30

A little more finely chopped garlic and some olive oil.

0:17:300:17:33

Now a slice of butter.

0:17:350:17:37

I like a mixture of olive oil and butter in some dishes.

0:17:370:17:40

Saute potatoes for example.

0:17:400:17:42

Finally some seasoning of salt

0:17:420:17:44

and freshly ground black pepper.

0:17:440:17:46

Now to roast the lamb and I am seasoning it well on both sides.

0:17:480:17:52

It's a very attractive joint, which really does bring out

0:17:520:17:55

the trade skills of your local butcher.

0:17:550:17:57

And it only takes 20 to 25 minutes to cook.

0:17:570:18:00

I bought this oven some time ago

0:18:030:18:04

because I like to see how the joint is progressing.

0:18:040:18:07

Cooking appeals on many levels

0:18:070:18:09

and it's very attractive to see the fat as it crisps up

0:18:090:18:13

and the braster, as Griffith would call it, running out of it.

0:18:130:18:16

As it comes out of the oven, the aroma is delightful.

0:18:190:18:22

I'll keep the rack warm now and pour the fat off from the roasting tray.

0:18:250:18:29

And put the tray back on the heat

0:18:290:18:31

and deglaze it with a liquor from the vegetables and pour it through

0:18:310:18:35

a sieve back into the pan so the vegetables and gravy become one.

0:18:350:18:39

This is, I think, a really good dish to do

0:18:410:18:43

when you've got three or four friends round.

0:18:430:18:46

It's got sophistication without all the sweat of long roasting

0:18:460:18:49

and preparing loads of separate vegetables.

0:18:490:18:52

Finally, add lots of chopped parsley.

0:18:530:18:57

Now to carve the lamb.

0:18:570:18:59

I only began to cook racks of lamb

0:18:590:19:00

when I started my restaurant in the mid-'70s.

0:19:000:19:03

Then it was regarded as quite posh.

0:19:030:19:06

It's not a roasting joint I remember from my childhood,

0:19:060:19:09

but I urge you to try it.

0:19:090:19:11

The meat always comes out so juicy and succulent and pink

0:19:110:19:14

and that's how I like it.

0:19:140:19:17

I got the idea for these vegetables from an old French recipe

0:19:190:19:22

book called Cuisine De Terroir.

0:19:220:19:25

And like all good recipes, they are totally

0:19:250:19:27

unaffected by fads of TV cooks and never fade from fashion.

0:19:270:19:32

Rick is definitely right.

0:19:390:19:41

Salt Marsh lamb is one of the truly great British ingredients.

0:19:410:19:43

It's just coming into season right now and you have got until October.

0:19:430:19:46

And we just saw Rick cook a best end of lamb, or, a rack of lamb,

0:19:460:19:49

but there are a so many different cuts you can choose from.

0:19:490:19:51

And I have got here, which is...

0:19:510:19:53

Which down south, they do this for two people.

0:19:530:19:56

What are you looking at me for?

0:19:560:19:58

This is the starter for where I come from.

0:19:580:20:01

This is a rump of lamb,

0:20:010:20:02

but it's a perfect sort of portion size. It is delicious.

0:20:020:20:05

Comes from just the top of the leg. It's brilliant.

0:20:050:20:07

But what I'm going to do is roast that with some hazelnuts,

0:20:070:20:10

some mustard, keep it very, very simple, very traditional.

0:20:100:20:12

And, like Rick, we are looking at a garnish to go with it.

0:20:120:20:15

I looked at sort of a French way of doing this.

0:20:150:20:17

These are some runner beans I'm going to do in the style of Vichy,

0:20:170:20:19

which is from the town of Vichy in France, which I'll show you in a minute.

0:20:190:20:22

First thing I'm going to do is season our lamb,

0:20:220:20:24

and we are going to top that with a few hazelnuts

0:20:240:20:27

because I think hazelnuts and lamb are just absolutely fantastic.

0:20:270:20:30

A little bit of oil in the pan just to seal off this lamb first of all.

0:20:300:20:33

There we go. And just take that off to one side.

0:20:330:20:36

And then wash my hands.

0:20:360:20:37

I'm glad I'm here because my girlfriend has got a terrible nut

0:20:370:20:39

-allergy so I can't have nuts at home.

-Oh, really? Well, this is...

0:20:390:20:42

-You can have a nut overload now.

-My form of infidelity

0:20:420:20:45

when she goes away is to have loads of peanut butter and...

0:20:450:20:47

LAUGHTER

0:20:470:20:48

-We've got hazelnuts here as well.

-Wonderful.

0:20:480:20:51

Now, tell us how it all started for you.

0:20:510:20:53

Because who have you got to thank? Your uncle, wasn't it?

0:20:530:20:56

-For dragging you onto...

-Can I ask you a quick question?

0:20:560:20:59

Sorry, I know I shouldn't be interviewing you,

0:20:590:21:01

but when you buy lamb, is it like beef? Can you get it

0:21:010:21:04

marbled or if it goes a certain colour is a good colour to buy?

0:21:040:21:07

Predominantly with lamb, I think where you buy from is the key.

0:21:070:21:10

Seasonality-wise, but above all else, where you buy it from.

0:21:100:21:13

A really good, trusty butcher and stuff like that.

0:21:130:21:15

And do they hang it in the same way they hang beef or not?

0:21:150:21:18

A lot less than beef.

0:21:180:21:20

-A lot less than beef.

-So, I started, yeah, sorry...

0:21:200:21:23

My uncle Frank, when he retired,

0:21:230:21:25

he was an electrician for the LEB in London.

0:21:250:21:28

When he retired, he got a job as a security guard at the Shepherd's

0:21:280:21:31

Bush Theatre where Terry Wogan used to do his chat show from,

0:21:310:21:34

and so he used a get us tickets to the chat show

0:21:340:21:36

and so my earliest memory is Terry actually coming

0:21:360:21:40

backstage, or where we were rather, the back of the auditorium,

0:21:400:21:44

and asking my mum to hold an enormous...

0:21:440:21:46

This is before he went on air!

0:21:460:21:48

..asking my mum to hold this enormous big glass of Claret, and then me

0:21:480:21:52

sort of having my picture with him and...and an autograph.

0:21:520:21:56

And ever since then, you wanted to be like him?

0:21:560:21:58

Pretty much. I was just sort of sold since then, really.

0:21:580:22:02

But then you went on to be a runner on radio stations and stuff like that?

0:22:020:22:05

Yeah, I never presumed it was going to happen

0:22:050:22:08

so I just thought, "Let's make sure that, you know, I can get a career

0:22:080:22:11

"out of this." and I love working in TV

0:22:110:22:13

and I love working behind the scenes on TV as much as I do on it.

0:22:130:22:16

-That's beautiful, by the way.

-That's your lamb topped

0:22:160:22:18

with your hazelnuts, which you're not allowed six days a week,

0:22:180:22:21

-but you're allowed it now.

-With the rosemary underneath?

0:22:210:22:24

-Just a little bit. It just flavours it slightly. Roast it in the oven, 14 minutes.

-14?!

0:22:240:22:28

-Yep, 14 minutes.

-Are you trying to kill me?

0:22:280:22:30

14 minutes, that's how long it takes.

0:22:300:22:31

Nice and pink in the middle. That's how we want it.

0:22:310:22:34

And that's going to be served with these little runner

0:22:340:22:36

beans that we've got in here.

0:22:360:22:38

Like you said, from a runner to doing what?

0:22:380:22:40

-Big Brother's Little Brother?

-Yes, I started at T4. I did Light Lunch.

0:22:400:22:44

I was a researcher on Light Lunch.

0:22:440:22:46

-And I used to do the...

-That's where we first met.

-Absolutely.

0:22:460:22:49

I did the warm up for the girls, Mel and Sue,

0:22:490:22:51

and then I got sort of spotted doing warm up and they said,

0:22:510:22:54

"Do you want to come do a couple of screen tests?" and it sort of went from there, really.

0:22:540:22:57

And then you just do one gig leads into the next gig,

0:22:570:23:00

-leads into the next gig.

-And now you've got the daddy of all gigs.

0:23:000:23:03

I am just going to show you what these... These runner beans go in with just water.

0:23:030:23:06

Now, traditionally, this would be done with Vichy water from France.

0:23:060:23:09

-What? Just actually water from Vichy?

-Yeah.

0:23:090:23:12

-But we're using tap water from Kennington Road.

-Yeah!

0:23:120:23:15

You can't justify getting real Vichy water.

0:23:150:23:18

Not even for you I'm going to France and getting Vichy water.

0:23:180:23:20

But the idea is, you put butter,

0:23:200:23:22

sugar, a bit of salt in there and really, just boil it,

0:23:220:23:25

-and as boiling it creates a sauce at the end of it.

-Wonderful.

0:23:250:23:28

So, as it reduces, the butter and sugar

0:23:280:23:30

and the salt creates a nice little sauce to go with it.

0:23:300:23:33

-Vichy sauce?

-Vichy sauce! That's the one.

0:23:330:23:35

Then I'm going to put in some fresh chives

0:23:350:23:37

and some mint leaves.

0:23:370:23:39

So, literally, we are talking about the daddy of all...

0:23:390:23:42

-Yeah, I have got...

-Smack in the middle of it.

0:23:420:23:44

It's a crazy gig to do, you know.

0:23:440:23:47

It's such a... I know I sound like a beauty queen saying this,

0:23:470:23:50

but it's such an honour because growing up and watching TV,

0:23:500:23:52

and it's the only night we were allowed to eat our dinner

0:23:520:23:55

in front of the television, was Saturday night.

0:23:550:23:57

Growing up and watching those great, sort of, big entertainment

0:23:570:23:59

shows on Saturday, to actually host one sort of is a dream come true.

0:23:590:24:02

I mean, it must be incredibly nerve-racking.

0:24:020:24:04

-Your technique there, man, you're great.

-Turn your fingers.

0:24:040:24:07

I'm only great because I do it an awful lot on this show, that's why.

0:24:070:24:10

But there you go. You chop this nice and fine.

0:24:100:24:12

This is some chives and a little bit of mint.

0:24:120:24:14

-But, I mean, it must be terrifying doing a show like that?

-Yeah.

0:24:140:24:16

I mean, it really is and that's one of the reasons why you do it, to be honest with you.

0:24:160:24:20

There is no better feeling than that when the music starts

0:24:200:24:22

and you know that, sort of, you know,

0:24:220:24:25

13, 15 million people are tuning in.

0:24:250:24:27

But the thing is, you don't make mistakes when you're live,

0:24:270:24:30

you make mistakes when you prerecord.

0:24:300:24:32

That's the odd thing about it. Because if you can do it again, subconsciously,

0:24:320:24:35

your brain says "Oh, yeah."

0:24:350:24:36

-But, you know, you will do it...

-Simon Cowell, like we mentioned

0:24:360:24:39

at the top of the show, he's the daddy of the show, isn't he, really?

0:24:390:24:42

-He'll love you saying that.

-If he wants changes... It's like that.

-Yeah, pretty much.

0:24:420:24:45

It's so annoying that he can do that, but he can, yes.

0:24:450:24:48

And, you know, he's a fair guy, he is a good boss, but, you know,

0:24:480:24:51

he calls the shots, definitely.

0:24:510:24:52

So, looking around, because you have just finished London.

0:24:520:24:55

Is that the final bit before the live shows or is that...

0:24:550:24:57

Oh, Lord, no. No, we are literally...

0:24:570:24:59

We've pretty much just started.

0:24:590:25:00

So, we go, we do all the tours of the cities and then we do...

0:25:000:25:03

What are you doing?

0:25:030:25:05

-Mashed potato in a piping bag.

-OK, cool.

0:25:050:25:08

-I just thought you were putting mashed potato in a plastic bag.

-No.

0:25:080:25:11

Yeah, you're taking it home. I've had enough.

0:25:110:25:14

We do all the tours for the cities, then we go to boot camp,

0:25:140:25:18

then we go to the judges houses and then we go live.

0:25:180:25:21

We go live, I think, sort of October time.

0:25:210:25:24

And, I mean, noticing from the last sort of 45 minutes,

0:25:240:25:27

you are a massive foodie.

0:25:270:25:29

-A huge, huge foodie.

-Yeah, I love it.

0:25:290:25:30

Cos you've got a new project happening.

0:25:300:25:32

Well, the sort of earliest memory is...

0:25:320:25:35

All my family are Irish so I had that wonderful

0:25:350:25:37

sort of classic Paddy upbringing of spending

0:25:370:25:39

all my summers in Ireland getting beaten up for being English.

0:25:390:25:42

But, apart from when anyone else would call me English

0:25:420:25:45

and then my cousins would beat them up for calling me English.

0:25:450:25:48

But, no, I had this lovely sort of summer upbringing of going

0:25:480:25:50

over to Wexford with my family where my family are from.

0:25:500:25:53

And there were those lovely tastes you get in the summer

0:25:530:25:55

like the mackerel grilled on the pan and stuff and then, me and two

0:25:550:25:58

friends and our partners have

0:25:580:26:00

decided to open a restaurant in Brighton.

0:26:000:26:03

It's nowhere near you guys! Cut me some slack. No, do you know what?

0:26:040:26:08

We talked about it for ages and they're both restauranteurs

0:26:080:26:11

-and, you know, food is a big passion of mine.

-And what's the name of it?

0:26:110:26:14

-It's called Fishy Fishy.

-Fishy Fishy?

-And it's very...

0:26:140:26:16

You know, along with what Tom says, it's very seasonal.

0:26:160:26:19

You know, we're only pretty much serving channel-caught fish.

0:26:190:26:21

We're trying to be as sustainable as we possibly can.

0:26:210:26:23

I didn't think it would be lamb though with a name called Fishy Fishy.

0:26:230:26:26

-Hey, we do as Sussex beef though.

-Oh, do you?

0:26:260:26:28

-Right, OK, that's all right.

-No doubt you'll pour scorn on cos it's not from York.

0:26:280:26:32

Exactly. No, no, no.

0:26:320:26:34

-YORKSHIRE ACCENT:

-I don't like the taste of this.

0:26:340:26:37

Hey, we don't all speak like that up North.

0:26:370:26:40

Right, we have got...

0:26:400:26:41

We've got our beans, we're going to put on our plate here.

0:26:410:26:44

You do all talk like that. Listen to you!

0:26:440:26:47

"He does talk like that!"

0:26:470:26:49

The best one where was when I took the very first menu that I did

0:26:490:26:52

when I was working in London back up to Yorkshire and my grandad

0:26:520:26:56

turned around and I said "That's all right, lad, but it's expensive."

0:26:560:26:59

He said, "What's that? 'Mangy tout'?"

0:26:590:27:02

Classic, classic Yorkshire. But, anyway, we have got our lamb here.

0:27:040:27:08

Oh, that looks beautiful.

0:27:080:27:09

Which is nice and pink in the middle and if you get this rump, it's just

0:27:090:27:13

incredible and you just literally place that on top of the French beans.

0:27:130:27:16

What do you think the best cut of land to buy is?

0:27:160:27:19

To be honest, I think this rump is because it is underrated,

0:27:190:27:22

-underused and I think it's perfect.

-Can I start this?

0:27:220:27:24

It's got no bones in it, what do you think of that?

0:27:240:27:27

I've been doing these courses lately. There's one in

0:27:270:27:30

London you can do, The Ginger Pig do a butchery course.

0:27:300:27:33

A butchery course.

0:27:330:27:35

Oh, that's incredible. Oh!

0:27:350:27:36

-And the beans?

-I don't want the beans. I just want the lamb.

0:27:360:27:41

He just wants the nuts on the top.

0:27:410:27:42

O'Leary, he loves a bit of lamb.

0:27:470:27:48

Right, today, we are taking a look at some of the tastiest recipes from

0:27:480:27:51

the Saturday Kitchen archives and we have barely scratched the surface.

0:27:510:27:55

Up next is Nathan Outlaw with a punchy Mediterranean seafood combination.

0:27:550:27:58

-What are we cooking first of all?

-Well, we're doing a lovely Cornish dish.

0:27:580:28:02

We have got the red mullet and the squid that

0:28:020:28:03

-I've brought up with me.

-You genuinely brought it up with you?

0:28:030:28:06

Yeah, I have, yeah. On the train.

0:28:060:28:07

We're matching it with some pickled mushrooms,

0:28:070:28:10

some dried tomatoes that you can do yourself, they don't have to

0:28:100:28:12

-be sun-dried, and we've got some wild fennel herb, which I picked as well.

-Wild fennel herbs?

0:28:120:28:16

We can get through that in a minute, but I'm going to do the...

0:28:160:28:19

-This is like a little onion dressing, is it?

-That's right, yeah.

0:28:190:28:21

So it's a red onion reduction and then we're going to make clarified

0:28:210:28:24

butter, where usually you would have

0:28:240:28:26

your oil, we've got clarified butter instead.

0:28:260:28:28

So I'll get the clarified butter on.

0:28:280:28:30

Clarified butter is on. The onion just wants dicing nice and fine.

0:28:300:28:32

-That's right.

-And then I'm going to put that in with some red wine.

0:28:320:28:35

That's it, red wine, red wine vinegar and some sugar. Reduce that right down.

0:28:350:28:39

That's going to go into our

0:28:390:28:40

-clarified butter sauce at the end, right?

-Right.

0:28:400:28:43

-Tell us about this red mullet then.

-OK, so red mullet is one of the...

0:28:430:28:46

Well, one of my favourite fish from the sea. Especially

0:28:460:28:50

on the Cornish coast, you get it everywhere. Not massively popular.

0:28:500:28:55

It's fair to say they use it a lot abroad, France, Italy,

0:28:550:28:58

particularly in France, they love it.

0:28:580:29:00

They cook it whole with the liver in.

0:29:000:29:02

That's right, yeah, people call it the woodcock of the sea

0:29:020:29:05

because, woodcock, game bird, you can cook with all the guts in.

0:29:050:29:08

This is exactly the same.

0:29:080:29:09

You can cook all the livers as long as it's really fresh.

0:29:090:29:12

But it is quite a strong flavour in itself.

0:29:120:29:15

Yeah, it is quite a strong flavour.

0:29:150:29:17

That's why today I'm doing a dish with red wine and mushrooms

0:29:170:29:20

and all the stuff that, you know, it's quite hearty stuff, really,

0:29:200:29:23

-so you can handle it.

-It'll take quite strong flavours.

0:29:230:29:26

-Bit like monkfish, that kind of stuff.

-Yeah, that's right.

0:29:260:29:28

Anyway, so, last time you were on the sure you were

0:29:280:29:31

just about to open these restaurants. Tell us, well, how's it going?

0:29:310:29:34

Have you got them open?

0:29:340:29:36

Yeah, both the restaurants are open now and they're doing really well.

0:29:360:29:39

The grill is ticking along nicely.

0:29:390:29:41

We have got the summer holidays upon us now so that's going to be

0:29:410:29:44

a bit of a manic time and then we have got the...

0:29:440:29:47

The fine dining is doing really well.

0:29:470:29:49

That's where I'm cooking most of the time which is...

0:29:490:29:51

-Now, this is in Rock, is it?

-That's right, so, just across the way

0:29:510:29:54

-from Mr Stein.

-So, are you looking

0:29:540:29:56

-at him through your window of your place or not?

-No.

0:29:560:29:59

-You need a telescope.

-Keep my eye on. Definitely.

0:29:590:30:01

-Right...

-So, when you are prepping this,

0:30:030:30:05

you've got to take the pin bones out

0:30:050:30:06

because you don't want to get one of them in your mouth.

0:30:060:30:09

You're best off using little tweezers, aren't you,

0:30:100:30:12

-really, for this?

-That's right. Yeah. Little fish tweezers.

0:30:120:30:15

-You can nick the lady's ones, I suppose.

-I'm sure she'll love that.

0:30:150:30:18

Make sure you wash them before you give them back.

0:30:180:30:21

With a few scales in there.

0:30:210:30:22

-Anyway, the tomatoes, you just want these deseeded and skinned?

-That's right. Yeah.

0:30:220:30:25

Do you use much red mullet in your stall of cooking, Atul?

0:30:250:30:28

-I suppose it takes strong flavours, like Indian sort of food.

-Yes.

0:30:280:30:31

It's quite a strong fish. So it works really well with spices.

0:30:310:30:34

And what spices would you predominantly put with that?

0:30:340:30:37

I would normally use coriander and cumin with that.

0:30:370:30:40

-Fresh coriander works really well.

-Yeah. Yeah.

0:30:400:30:42

It's actually cooked quite quickly, isn't it?

0:30:420:30:45

I remember having some of the dishes over there

0:30:450:30:47

-put a lot into that bouillabaisse and all that sort of stuff.

-Yeah.

0:30:470:30:49

It's the same sort. It gives you a lot of depth of flavour.

0:30:490:30:53

Again, handling the big flavours.

0:30:530:30:55

Right. The tomatoes, what we do is just ice-cold water

0:30:550:30:58

just to turn it into some concasse.

0:30:580:31:01

Ice-cold water. Straight out.

0:31:010:31:04

And this will just, basically, peel the skin off.

0:31:040:31:06

The pan's there ready to cook your fish.

0:31:060:31:08

Yeah. I'm going to get that straight in.

0:31:080:31:09

The skin will just peel off, like that. There you go.

0:31:090:31:13

What's nice about the tomatoes, if you got an abundance of them,

0:31:130:31:16

you can actually, sort of, do this, dry them right down

0:31:160:31:19

and then you can leave them in your larder under oil.

0:31:190:31:22

Yeah. That's quite a nice way.

0:31:220:31:24

Well, they're coming around in the gardens at the moment,

0:31:240:31:27

aren't they, tomatoes? Yeah. They're coming up at the moment.

0:31:270:31:29

So, if you've got an abundance, it's an idea to do.

0:31:290:31:32

-So, the fish, skin side, you cook it?

-Yes. Skin side down.

0:31:320:31:35

A little bit of salt on there.

0:31:350:31:37

-It's good to keep the skin on red mullet, don't you think?

-Yeah. I do.

0:31:370:31:41

If you've got skin that can be eaten, crisp it up,

0:31:410:31:43

it's another texture. I'm not a person for leaving skin.

0:31:430:31:47

I like to eat that.

0:31:470:31:49

What we've got here, as well, we've got some of this nice...

0:31:490:31:52

This is quite a small squid. So, it's quite nice.

0:31:520:31:55

And it'll cook very quickly.

0:31:550:31:56

So, I've got another tip for you.

0:31:560:31:58

If you are growing tomatoes in your garden,

0:31:580:32:00

-always water the pot, not the outside.

-Oh, right.

0:32:000:32:03

It causes the strength stem to be much longer. That's from Geoff.

0:32:040:32:07

-The gardener.

-Great. Top tip.

-Top tip.

-There you go.

0:32:080:32:11

The tomatoes, just going to slowly cook these.

0:32:110:32:13

Now, these are kind of like sunblushed, aren't they?

0:32:130:32:16

That's right. Yeah. We'll just put them onto a tray.

0:32:160:32:19

A little bit of salt, a little bit of sugar, a little bit of pepper.

0:32:190:32:23

Olive oil. Some garlic and some thyme and put them in the oven.

0:32:230:32:26

Take about half an hour on 110. And just turn them over halfway.

0:32:260:32:30

So, a little bit of garlic. Just over the top.

0:32:310:32:34

But you can keep these really nicely, like you say, in a little pot.

0:32:340:32:38

I've put them through bread a few times,

0:32:380:32:40

which could be quite interesting.

0:32:400:32:42

-Some sugar's quite interesting, as well. A bit of sugar.

-Yeah.

0:32:420:32:46

-Salt. Olive oil. And, then, slowly in an oven.

-Yeah. Straight in.

-Yeah.

0:32:460:32:49

-I suppose it's good olive oil, then.

-That's right, yeah.

0:32:510:32:53

OK.

0:32:530:32:55

Turn these fillets of mullet over. A bit of colour on there.

0:32:550:32:58

Take that off. That's your clarified butter.

0:32:580:33:01

And I'll get my shallots chopped. Now, this is a little bit of pickle.

0:33:010:33:04

That's right. Well, mushrooms, I'm a big fan of mild mushrooms.

0:33:040:33:08

But for a dish like this it's nice to pickle mushrooms.

0:33:080:33:10

I don't really want to do that with wild mushrooms.

0:33:100:33:12

These are perfect for it.

0:33:120:33:13

These are the cultivated Japanese-style mushrooms,

0:33:130:33:16

which grow everywhere in the UK now.

0:33:160:33:18

There's some really good growers, actually.

0:33:180:33:20

These are not enoki or whatever,...

0:33:200:33:22

-These are called shimeji.

-You just making that up?

-No. They are.

0:33:220:33:27

What we do, then...

0:33:270:33:29

I think you're just winding me up.

0:33:290:33:32

They've got a nice, sort of, like, earthiness to them.

0:33:320:33:35

They're not as strong as shiitake. So, it's quite nice with this dish.

0:33:350:33:39

Now, these fennel tops that you've been using in the butter.

0:33:390:33:42

Are they native to Cornwall?

0:33:420:33:44

Well, these, at the moment,

0:33:440:33:46

this wild fennel you forage this.

0:33:460:33:48

It's a seashore vegetable, basically.

0:33:480:33:50

-Like samphire, sort of stuff?

-Yeah. Well, same area.

0:33:500:33:53

You'll get it in the same area.

0:33:530:33:54

So where you find it, you'll get that, as well. OK.

0:33:540:33:57

-So, mushrooms. All I've added in there, a little bit of light olive oil.

-Yeah.

0:33:580:34:01

Then we've got some shallots in there, as well.

0:34:010:34:04

OK.

0:34:040:34:05

Then, what we've got here is some red wine vinegar.

0:34:050:34:08

You can use any vinegar.

0:34:080:34:09

It depends what you have what fish you're doing it with.

0:34:090:34:11

Yeah.

0:34:110:34:12

A bit of colour on there.

0:34:120:34:14

The secret, like usual mushrooms,

0:34:140:34:17

very hot pan to start off with.

0:34:170:34:19

And, this, you cook it about three or four minutes.

0:34:190:34:21

-Squid's gone in.

-Squid's in there.

0:34:210:34:23

That takes, literally, about a minute.

0:34:230:34:25

-Then what we're going to do is...

-I'll get that.

-Yeah.

0:34:250:34:28

Vinegar in there.

0:34:280:34:30

Little bit more of the olive oil.

0:34:320:34:33

Could you use dill, instead, if you couldn't get these fennel tops?

0:34:350:34:38

Dill, or even if you've got a normal fennel bulb, just take the tops off.

0:34:380:34:41

-Right. OK. We're ready for you. Yeah.

-Mushrooms are ready.

0:34:420:34:46

All we're going to do to the mushrooms

0:34:470:34:49

is add a little bit more of this herb.

0:34:490:34:51

You can actually roast fish in this, as well,

0:34:530:34:55

which is a nice thing to do with the mullet whole.

0:34:550:34:57

A bit of that on a tray.

0:34:570:34:59

-The mushrooms.

-Would we ever see you coming north?

0:34:590:35:02

Or, rather, out of Cornwall? Or is that it for you?

0:35:020:35:04

-No.

-Because it's a great larder down there, isn't it?

0:35:040:35:06

For me, it's beautiful. It's got everything I need in life.

0:35:060:35:09

I need to be able to cook professionally.

0:35:090:35:11

That's what I love doing.

0:35:110:35:12

Also, I've got the relaxation, I've got the sea and everything around.

0:35:120:35:15

Beautiful ingredients.

0:35:150:35:16

For me, London's... I'm from the South East, originally,

0:35:170:35:20

but it's a bit too much for me, to be honest.

0:35:200:35:22

And you've got your kids. One of which you want to say hello to.

0:35:220:35:25

-That's right, yeah.

-Good luck to, is that right?

0:35:250:35:27

Good luck to my children. Which one am I looking at?

0:35:270:35:30

Go to one. Over there.

0:35:300:35:31

Good luck, Jacob and Jessica with your tap dancing today.

0:35:310:35:34

It's their first competition today. They're seven and five.

0:35:340:35:36

And, shame I can't be there,

0:35:360:35:38

but I've got to do a bit of cooking, I'm afraid.

0:35:380:35:41

-I'd like to see you tap dancing, though.

-Me tap dancing?

-Very good.

0:35:410:35:45

Right. So, this dressing. I'm mixing five parts

0:35:450:35:48

of this red wine reduction and onion to one part of the butter.

0:35:490:35:53

-Yeah.

-There, that's that one done.

0:35:530:35:55

Got some of the tomatoes, which I've done here.

0:35:550:35:58

There you go. There are the tomatoes.

0:35:580:36:01

As you can see, these have just dried down a little bit

0:36:010:36:03

and it's nice. It intensifies the flavour.

0:36:030:36:06

There is a risk of them being a little bit watery.

0:36:060:36:09

Mullet fillet. Best way to check is just have a little look.

0:36:090:36:11

It should be just a little bit translucent still.

0:36:110:36:14

It shouldn't be cooked right through.

0:36:140:36:15

-Fennel tops on there.

-A bit more final on the squid rings.

0:36:170:36:20

You don't have to use red mullet.

0:36:200:36:22

You could just do the squid salad with this.

0:36:220:36:24

You could do it the same way with the tomatoes, mushrooms,...

0:36:240:36:27

-All your food just looks so good.

-Thank you, James.

-There you go.

0:36:270:36:30

You try. And what we've got here is the dressing.

0:36:300:36:33

As James has already said, it's your red wine reduction

0:36:330:36:36

and the clarified butter.

0:36:360:36:38

The clarified butter has almost like a nuttiness to it.

0:36:380:36:42

A bit of fennel in there, as well.

0:36:420:36:44

All about flavours. Get them flavours in there.

0:36:440:36:46

-So, remind us of what that is again.

-OK.

0:36:460:36:48

So, you've got red mullet from Cornwall, nice bit of squid,

0:36:480:36:50

red wine reduction.

0:36:500:36:52

Dried tomatoes and pickled mushrooms.

0:36:520:36:54

How fantastic does that look?

0:36:540:36:56

The boy's good. I told you he's good. There you go.

0:37:010:37:03

We'll have a sit over here. There you go.

0:37:030:37:05

What can you say? Dive into that one.

0:37:050:37:07

Beautifully presented. Absolutely wonderful.

0:37:070:37:11

Dive into that. You call that, sort of cheffy-rustic, is that right?

0:37:110:37:15

Would that be one you'd do in your fine dining or is that more...

0:37:150:37:18

Well, fine dining, the difference is...

0:37:180:37:20

Everything, the fundamentals in both restaurants are the same,

0:37:200:37:24

but one's much more casual and one's more refined.

0:37:240:37:26

-That could work in both, really.

-Yeah. Happy with that?

-Yeah.

0:37:260:37:30

Squid cooked perfectly. So often it's overdone. As you know.

0:37:300:37:34

It toughens up.

0:37:340:37:35

Red mullet, cooked to perfection.

0:37:350:37:37

And people often wouldn't put mushrooms and fish together. But...

0:37:370:37:40

-It's unusual.

-It can handle it. Big flavours.

0:37:400:37:42

Particularly the red wine vinegar and all that kind of stuff. Atul?

0:37:420:37:45

Very good. Tastes fantastic.

0:37:450:37:47

There you go. Cheffy-rustic. Whatever that means.

0:37:520:37:54

Right, now,

0:37:540:37:56

over to Keith Floyd who's having a wee tipple in Benidorm.

0:37:560:37:59

For a change.

0:37:590:38:01

Once upon a time, this used to be a sleepy fishing village,

0:38:040:38:07

minding its own business on the shores of the Mediterranean.

0:38:070:38:09

Until some bright spark, 100 years ago, placed an ad

0:38:090:38:12

in the newspaper encouraging people to sample the excellent beaches.

0:38:120:38:16

Incidentally, in those days,

0:38:160:38:17

you could rent a villa for as little as tuppence a day.

0:38:170:38:20

Well, as they say, the rest is history.

0:38:230:38:25

And, although it's not

0:38:250:38:26

the most sensitive piece of town planning in the world,

0:38:260:38:28

it has the priceless ability to turn the elderly into spritely teenagers,

0:38:280:38:32

making the blood pump faster and, quite frankly,

0:38:320:38:35

I know that you think of Spain as Cervantes, Goya, and Rioja,

0:38:350:38:38

but any place that puts a smile on the face

0:38:380:38:40

and lifts the spirit in this mean and crazy world can't be bad.

0:38:400:38:43

Anyway, as this is supposed to be a cookery programme,

0:38:480:38:51

I thought I'd visit my latest, latest chum Terry Williams,

0:38:510:38:54

who runs a bar-cum-restaurant.

0:38:540:38:56

He caters mainly for the Brits and even imports English sliced bread

0:38:560:38:59

and roast and three veg are on the menu every day,

0:38:590:39:02

but one of his most popular dishes is saffron rice

0:39:020:39:07

with peppers, onions, and garlic. Simply stir-fried.

0:39:070:39:10

More Chinese than Spanish, I'd say. Still, so what?

0:39:100:39:13

This is the magic dish of the day.

0:39:130:39:15

But Terry's own speciality is spare ribs,

0:39:150:39:19

roasted to perfection after marinating in cayenne,

0:39:190:39:21

lemon juice, and garlic overnight. Quite delicious.

0:39:210:39:24

Especially when you wash it down with an agua de la Valencia,

0:39:240:39:27

the local tipple.

0:39:270:39:28

And, now, Terry's going to give me

0:39:290:39:30

a crash course in how to prepare this wonderful mixture.

0:39:300:39:33

Right, here you go. Catch that. Right there. You see. And then...

0:39:330:39:37

-What else goes in?

-And, then, you put some orange juice.

-Fine.

0:39:370:39:40

This is why it's called agua Valencia

0:39:400:39:42

because oranges come from the region of Valencia.

0:39:420:39:44

So this is one of the reasons it's called that.

0:39:440:39:46

And we put some local champagne in....

0:39:460:39:49

If I make it go pop this time.

0:39:490:39:51

Does this... Is this a bit alcoholic or a little refreshing...

0:39:510:39:53

No, this is a nice refreshing drink to keep you going

0:39:530:39:56

in the parties and the many fiestas that we have here.

0:39:560:39:59

That's the champagne. A little bit like your Buck's Fizz at home,

0:39:590:40:01

but the magic ingredient is another local drink,

0:40:010:40:04

called Cointreau, which is made...

0:40:040:40:07

It's a liqueur of oranges and we add all that in.

0:40:070:40:09

And this is how it goes. Finish it off with a little orange juice.

0:40:110:40:14

Stir it up. Twizzle and a stir up.

0:40:150:40:18

-And this will guarantee to get every party flying.

-Cheers!

0:40:200:40:23

-Thank you very much.

-Thank you.

0:40:230:40:26

Now, you tell me that this is just a light refreshing little... Um...

0:40:260:40:29

-It is indeed. Bless you.

-Cheers.

0:40:290:40:31

This will have you legless in no time, this stuff.

0:40:310:40:33

Do they get a bit... Do they drink a bit around here?

0:40:330:40:36

Well, they enjoy themselves. I mean, normally, they say

0:40:360:40:39

you don't see many Spanish drunks in the street,

0:40:390:40:41

like we hear about in the UK.

0:40:410:40:43

But, if you see fiestas where they really let their hair down,

0:40:430:40:47

they enjoy themselves, three or four days of the local fiestas,

0:40:470:40:50

and they really have a ball.

0:40:500:40:51

And these are some of the sort of the drinks that they have.

0:40:510:40:55

Fiesta, or no fiesta, there's nothing like a sea air

0:40:550:40:57

to cure the excesses of the night before

0:40:570:40:59

and stimulate an appetite.

0:40:590:41:00

But what's for lunch?

0:41:000:41:02

Where do I find something really authentic, simple, and nourishing.

0:41:020:41:05

Does she know? Does he care?

0:41:050:41:07

You see, I'm fed up with pizzas, chicken and chips,

0:41:070:41:10

chilli con carnes, quiche and chips, hamburgers.

0:41:100:41:13

I want something really real.

0:41:130:41:16

So, with an expert piece of gastronomic sleuthing,

0:41:160:41:19

I find this brilliant restaurant in the back streets of old Benidorm.

0:41:190:41:22

Right. This should be an amusing little sketch

0:41:240:41:26

because my newest chum Carmen and I cannot speak a language in common.

0:41:260:41:30

So, we're going to be a bit muddled as we go along.

0:41:300:41:32

She's making her speciality, which is called arroz a banda.

0:41:320:41:35

It's a simple rice dish which relies on

0:41:350:41:38

a very, very strong fish stock to impart flavour to the rice.

0:41:380:41:41

Would you like to come over here, Clive?

0:41:410:41:43

I'll try spin you around the ingredients, if I can.

0:41:430:41:45

The fish stock, which is in here, made from these lovely shrimps

0:41:450:41:49

and this big fish and these little red fishes here,

0:41:490:41:51

all simmered lovingly so you've got the lovely rich stock.

0:41:510:41:54

She also has little bits of chopped squid. OK.

0:41:540:41:58

And then, as usual, with so many of the Spanish dishes,

0:41:580:42:01

the picada which, in this case, is red peppers, dried,

0:42:010:42:04

with garlic and parsley and chopped into little fine pieces.

0:42:040:42:07

Right over here, what she's already done,

0:42:070:42:11

and I'm talking behind her back, in a way,

0:42:110:42:13

but I can't do it any other way.

0:42:130:42:15

She's fried some pieces of squid in olive oil

0:42:150:42:18

and put some short-grained rice into it and a little bit of her picada.

0:42:180:42:22

That's what she's doing

0:42:220:42:23

and she'll add some stop to that as we go along. What am I doing?

0:42:230:42:27

I am simply frying some slices of potato - OK - in olive oil.

0:42:270:42:32

Like that. Because they form the basis of my simple fish hotpot,

0:42:350:42:39

which is slices of firm, white-fleshed fish, slices of onion,

0:42:390:42:43

which are put into an earthenware casserole in layers,

0:42:430:42:46

covered in tomato sauce, sprinkled with breadcrumbs,

0:42:460:42:48

popped into the oven until it's baked and delicious.

0:42:480:42:51

So, I'll get onto doing that.

0:42:510:42:53

Spuds can come out.

0:42:540:42:55

It's just for them to take the oil.

0:42:570:42:58

They don't have to be cooked at this stage

0:42:580:43:00

because the cooking process takes place in the oven.

0:43:000:43:03

Now, Carmen has just added some fish stock to her rice.

0:43:040:43:08

And, I guess, she'll leave that to simmer now for about 15 minutes.

0:43:080:43:12

Right, now I fry a few of these onion rings,

0:43:140:43:16

just again to absorb the oil,

0:43:160:43:18

not to completely cook them.

0:43:180:43:19

While they're simmering away,

0:43:220:43:25

I have to dredge this fish in flour.

0:43:250:43:29

I know it's very cramped for you, Clive. I hope you can see all right.

0:43:310:43:34

If you want me to lift these up, nod your head

0:43:340:43:36

and I'll lift them up closer.

0:43:360:43:38

He didn't nod his head, so I assume everything's all right.

0:43:380:43:41

OK. Dredge the fish in flour. The onions are now cooked enough.

0:43:440:43:47

So they can go into the...

0:43:470:43:49

..earthenware casserole.

0:43:510:43:53

So, Carmen's dish is simmering on a gentle heat.

0:43:560:43:59

And the rice will take on all the flavours of the rich fish stock

0:43:590:44:02

and the spiciness of the picada.

0:44:020:44:03

Meanwhile, I've coated my fish in flour and lightly fried it

0:44:030:44:06

and added it to potatoes and onions.

0:44:060:44:08

The little bit of paprika, right across the whole thing. Like so.

0:44:100:44:14

Then, some breadcrumbs.

0:44:150:44:18

On top of the whole thing...

0:44:190:44:21

..like that.

0:44:230:44:24

A couple of cloves of garlic to roast with it.

0:44:270:44:29

Like that. Gracias, Senora.

0:44:320:44:34

And some lovely, fresh tomato sauce.

0:44:360:44:40

That now goes into the oven for about 30 or 40 minutes,

0:44:440:44:47

and halfway through the cooking process -

0:44:470:44:49

back up to me for a second, please, Clive -

0:44:490:44:51

halfway through the cooking process, I'm going to pour a little Pastis

0:44:510:44:54

and a little white wine into that just to moisten it,

0:44:540:44:56

and bring out a few more flavours into the whole thing.

0:44:560:44:58

OK, so there we are.

0:44:580:45:00

I think most of our regular viewers will know what an oven looks like,

0:45:010:45:05

so I will just take it away,

0:45:050:45:07

and pop it into the oven down here.

0:45:070:45:09

Gracias, Senora.

0:45:130:45:14

Magnificent. It's time for a quick slurp.

0:45:140:45:17

Ah. The Marques de Caceres.

0:45:180:45:21

Mm! What a fine fellow he is, too.

0:45:220:45:24

He's my new chum.

0:45:240:45:27

Finally, during the last few minutes of cooking,

0:45:270:45:29

baby squids - chiperones - are added, and when the dish

0:45:290:45:31

is finished, it's traditional to eat it with a garlic mayonnaise.

0:45:310:45:35

Now, I did say that halfway through the cooking process,

0:45:350:45:38

I would add a couple of other ingredients.

0:45:380:45:40

Can you remember what they wear?

0:45:400:45:41

It was Pernod, or Pastis, and a little bit of white wine,

0:45:410:45:44

so we'll do that at this stage.

0:45:440:45:45

The dish is partly cooked,

0:45:450:45:47

so just a little drop of that.

0:45:470:45:49

Not too much, because of the nice aniseed flavour to go with the fish,

0:45:510:45:54

it goes very well.

0:45:540:45:55

And a drop of white wine, just to moisten it.

0:45:550:45:57

Like so, and back in the oven for another half an hour, 40 minutes,

0:45:590:46:05

something like that, and then it will be time to eat it.

0:46:050:46:09

I was really pleased with my fish stew, and adding the aniseed

0:46:090:46:12

gave it a lovely aroma of fennel, and kept the fish moist.

0:46:120:46:14

It was good enough to bless any dinner party,

0:46:140:46:17

but Carmen's arroz a la banda was fantastic.

0:46:170:46:20

It is worth an aeroplane ticket to Benidorm just to try it.

0:46:200:46:22

It is one of the best dishes I had in the whole of Spain.

0:46:220:46:25

Every pub has a story.

0:46:290:46:30

Usually, it is to do with escaping of the humdrum

0:46:300:46:33

to find excitement and happiness.

0:46:330:46:36

My latest chum, John Wardell, had been here for 16 years,

0:46:360:46:39

and he has seen it all.

0:46:390:46:41

Is there anybody in the room who speaks Spanish?

0:46:410:46:43

Si! "Si"!

0:46:450:46:47

LAUGHTER

0:46:470:46:49

"Oh, yeah, si, I speak Spanish, yeah."

0:46:490:46:51

It's great when they come over here, and you see them coming up to

0:46:510:46:53

the bar, you know, and the fella says, "I'll get these.

0:46:530:46:56

"Two-o Coco-Colo, por favor-o.

0:46:560:46:59

"No ice-eo."

0:47:020:47:04

And the woman says, "Oh, Geoff, aren't you good?"

0:47:050:47:08

HE HOLDS NOTE

0:47:140:47:19

HE SINGS IN SPANISH

0:47:210:47:25

Thanks, John. The cheque's in the post.

0:47:280:47:30

I thought I would cook my vegetable dish in the mountains, just outside

0:47:320:47:35

Benidorm, where, for centuries, the land was dominated by the Moors.

0:47:350:47:39

And, a little gastronomic note here, it is curious to think that

0:47:390:47:42

if the Arabs had not introduced rice to Spain,

0:47:420:47:44

then their signature dish, paella, might never have been born.

0:47:440:47:47

But we shall be cooking a huge paella much later.

0:47:470:47:49

Now I am going to cook this little dish that the Arabs might have done

0:47:490:47:52

centuries ago.

0:47:520:47:54

So, Clive, if you would like to come in, and spin round the ingredients.

0:47:540:47:57

Curious ingredients they are, too.

0:47:570:47:59

Pears - peeled pears - green beans, pumpkins, and some chickpeas,

0:47:590:48:04

which I have already boiled, and they're virtually cooked

0:48:040:48:08

because they take a long time otherwise.

0:48:080:48:10

Now, in here, very important with Spanish cooking.

0:48:100:48:13

Some finely chopped onions and tomatoes sweating down

0:48:130:48:17

in lovely olive oil.

0:48:170:48:18

OK, that is the base of our stew,

0:48:180:48:21

but as with so many Spanish dishes, you have got to have the piccata.

0:48:210:48:24

This is the piccata.

0:48:240:48:26

In this case, this is ground almonds, fried bread, and garlic,

0:48:260:48:30

and vinegar, and olive oil, all crushed up together.

0:48:300:48:33

And to make it absolutely splendid, we put in a few strains of saffron,

0:48:330:48:38

like so, and a little bit of paprika.

0:48:380:48:41

And that all gets mashed up into a nice, smooth paste, which not only

0:48:410:48:45

thickens the stew, but it also enriches it, and gives it

0:48:450:48:49

a nice Moor-ish, Arab-y kind of flavour, with the almonds.

0:48:490:48:52

Right, so that is all happy there.

0:48:530:48:56

Now, in with the imperial chickpeas,

0:48:560:48:59

and the water they have been cooked in.

0:48:590:49:01

OK, let that muddle away.

0:49:030:49:04

Chickpeas, olive oil, tomato, and onion.

0:49:040:49:07

In with the pumpkin.

0:49:080:49:09

Wonderful colours.

0:49:120:49:13

Golden red, yellow, green.

0:49:130:49:17

They go in like that.

0:49:170:49:18

The pears pop on top, like so.

0:49:210:49:25

And then we stir in our paste,

0:49:250:49:28

which will thicken and enrich this delicate thing, pop the lid on,

0:49:280:49:33

and let it simmer away for about 40 minutes,

0:49:330:49:37

until the whole thing is tender, succulent and cooked.

0:49:370:49:42

Now, what I am going to do, because I am in a vineyard

0:49:420:49:44

and on somebody's farm, I am going to...

0:49:440:49:46

Seven weeks I have been in this country now,

0:49:460:49:48

and I haven't learned to use one of these things yet.

0:49:480:49:50

The director is determined I should get it all down my shirt,

0:49:500:49:53

and, of course, I will. How do you do this?

0:49:530:49:55

You get it down your shirt, in your eyes, but, my God,

0:49:590:50:01

it tastes jolly nice.

0:50:010:50:03

I think I'll have it out of a glass, though.

0:50:030:50:05

There have been vineyards here ever since Hannibal wandered past

0:50:080:50:11

with his elephants, but these vines give cover to the birds,

0:50:110:50:13

which live a dreadful existence in these hills.

0:50:130:50:15

I'm not opposed to popping the odd pigeon for the pot myself,

0:50:150:50:18

but I draw the line at thrushes, blackbirds, and larks.

0:50:180:50:22

Anyway, my stew turned out beautifully, and it had a

0:50:220:50:25

rich, lovely, almond-y flavour. And, what with the pumpkins,

0:50:250:50:28

the green beans, the chickpeas, and the pears, it was delicious.

0:50:280:50:32

You know, I sometimes get fed up with meat.

0:50:320:50:34

I'm not a vegetarian, though, but this is the sort of thing

0:50:340:50:36

it's quite nice to have from time to time.

0:50:360:50:39

Anyway, I have been invited to lunch at the Maserof Vineyard,

0:50:390:50:42

by the owner, Peter Pateman, who has been a sailor, a sheep farmer,

0:50:420:50:45

and a lumberjack, and he's OK.

0:50:450:50:48

He's cooking pigs in his 14th century oven, and they are

0:50:480:50:51

dusted with wild rosemary and basted with honey and wine.

0:50:510:50:54

It would take about two hours on wood mark four,

0:50:540:50:56

so while they cook away, I thought I would make the perfect first course,

0:50:560:51:00

a dish that not only tastes wonderful and refreshing,

0:51:000:51:02

but typifies the landscape and the history of the area.

0:51:020:51:04

And it also gives Clive and myself the opportunity to get

0:51:040:51:07

out of the hot kitchen and savour the delicious aromas of wild thyme

0:51:070:51:10

and rosemary from the hillside.

0:51:100:51:12

But you won't be able to smell them from there, Clive.

0:51:120:51:15

Thank you, Clive, that's much better.

0:51:150:51:17

Now you can see what I am really up to, which is to make a very simple,

0:51:170:51:20

but refreshing and typical soup of this region, from almonds.

0:51:200:51:25

Here are the almonds, OK?

0:51:250:51:26

And, in fact, as you glance over my shoulder in one of your lovely

0:51:260:51:29

wide shots, you will see orchards of almond trees all over the place.

0:51:290:51:32

That is the basic ingredient.

0:51:320:51:33

Also, we have some grapes that go into it, some breadcrumbs,

0:51:330:51:38

some garlic, which I have pounded into a smooth paste

0:51:380:51:41

in my pestle and mortar here, very smooth, lovely garlic,

0:51:410:51:45

some lemon juice, and something I very seldom taste myself,

0:51:450:51:50

but I tell you, it is really good stuff...

0:51:500:51:52

It's water.

0:51:530:51:55

So, we assemble this simple soup thus.

0:51:550:51:58

First of all, pop the garlic into our soup bowl, soup tureen.

0:51:580:52:02

Stir it round the bottom a little bit, add some almonds.

0:52:020:52:06

I have to confess, I have never made this soup before,

0:52:060:52:10

so a little bit of trial and error.

0:52:100:52:12

In we go with some water.

0:52:120:52:14

Stir that right in, so that the almonds, which are finely ground...

0:52:150:52:19

It looks like... At the moment, I have to admit it looks a little bit

0:52:200:52:23

like wallpaper glue, but I promise you,

0:52:230:52:25

as the time goes on, it will get rather splendid.

0:52:250:52:27

Whisk, whisk, whisk, whisk, whisk.

0:52:300:52:31

See, out in the country here, we are in a 14th-century farm, which has

0:52:310:52:34

no electricity, so the cook's skills are really tested to the full today.

0:52:340:52:38

There are no electric blenders, no grinders,

0:52:380:52:40

no electricity of any sort.

0:52:400:52:42

Right, here we go, Clive, this is thickening up nicely now.

0:52:430:52:46

Just a little taste, because this is a suck it and see dish, really.

0:52:470:52:51

Mm! Right, next, a little bit of wine vinegar.

0:52:510:52:54

I think a bit more almond would go down very well in there.

0:52:590:53:02

One, two, three.

0:53:020:53:05

And, by the way, the reason this soup is going to taste very, very nice

0:53:050:53:09

is because the almonds are fresh, they are not dried ones.

0:53:090:53:11

If you do try to make this at home,

0:53:110:53:13

try to get the almonds that come in their shells.

0:53:130:53:16

Right, some lemon into that.

0:53:160:53:18

Everything from the mountainside is going into this dish, actually.

0:53:210:53:25

The garlic, the grapes, the almonds, the bread.

0:53:250:53:28

It's wonderful! I can't describe to you how good it is.

0:53:330:53:36

In with the grapes... Oh, they are shooting here today,

0:53:360:53:39

just about everything that crawls, flies, swims,

0:53:390:53:43

or hurtles about the land is being blasted out of the countryside,

0:53:430:53:46

because it is the first day of the Spanish shooting season.

0:53:460:53:49

A drop more water.

0:53:500:53:51

A little drop of olive oil.

0:53:560:53:57

It's absolutely wonderful.

0:54:070:54:08

Refreshing, it is Spanish, it is Moor-ish, it is delicious,

0:54:080:54:11

the sun is shining, I'm extremely happy.

0:54:110:54:14

Look at it, Clive. A big close-up of that.

0:54:140:54:16

Very interesting looking stuff.

0:54:160:54:18

The lunch that afternoon was magical.

0:54:180:54:20

Peter's friends, relations, and neighbours came round,

0:54:200:54:23

the air was scented with roast pork and rosemary,

0:54:230:54:25

and the strong red wine was starting to have some effect.

0:54:250:54:28

Peter looked as though he had just stepped out of a Hemingway novel,

0:54:280:54:30

and I had the strong impression that, this afternoon, he wasn't

0:54:300:54:33

going to take any prisoners, and my instincts were right.

0:54:330:54:36

Great stuff, and there will be more antics from Floyd next week.

0:54:400:54:43

Now, as ever on Best Bites, we're looking back at some of

0:54:430:54:45

our favourite recipes from the Saturday Kitchen archives.

0:54:450:54:48

And still to come on today's show, it is Omelette Challenge time,

0:54:480:54:51

as Theo Randall and Sabrina Gidda go head-to-head at the hobs.

0:54:510:54:55

Tom Kime is here with a dish that's bursting with Asian inspiration,

0:54:550:54:58

poussin marinated in a spiced coconut cream.

0:54:580:55:00

It's char-grilled and served with

0:55:000:55:03

a tasty mango, papaya, and cucumber salad.

0:55:030:55:06

And Myleene Klass faces her food heaven or her food hell.

0:55:060:55:09

Did she get food heaven, crab cakes with chilli sauce?

0:55:090:55:12

Or her food hell, salad of two beans, walnuts, radicchio

0:55:120:55:15

and croutons with beef fillet?

0:55:150:55:16

Find out what she got at the end of the show. Up next,

0:55:160:55:19

it's Anthony Demetre with an unusual but intriguing chilled soup.

0:55:190:55:23

-Welcome to the show.

-Hello, James.

-Your very, very first time

0:55:230:55:26

-on the show, so it's great that you're here.

-It is.

0:55:260:55:28

So, what are you cooking for us?

0:55:280:55:30

I am doing a chilled soup of organic carrots, with some green olives,

0:55:300:55:33

-some toasted hazelnuts, and some pink grapefruit.

-Fantastic.

0:55:330:55:36

A bit of a modern twist on, you know, the soup that we have all had

0:55:360:55:40

in the gastropubs.

0:55:400:55:42

Yeah, and these are all purely organic.

0:55:420:55:45

Yeah, they are, and those are all peeled for us,

0:55:450:55:47

-so we are ready to go.

-OK, ready to go, so the soup, fire away.

0:55:470:55:51

What do you want me to do, first of all.

0:55:510:55:53

I want you to just give me a hand to slice those carrots.

0:55:530:55:56

Chopping carrots, while you do your thing.

0:55:560:55:58

-Whenever people come on the show.

-Yeah, cut them as thin as possible.

0:55:580:56:02

-You take those.

-Thin as possible, yeah.

0:56:020:56:04

OK, just get rid of the end there.

0:56:040:56:09

Now, I said there is not many people that have got Michelin stars in

0:56:090:56:12

-two separate restaurants, have they?

-I don't think there are, no.

0:56:120:56:15

-And you are one of them.

-Yeah, I don't think there are,

0:56:150:56:18

apart from probably... The one chef that is probably the biggest chef

0:56:180:56:24

in the UK at the moment, but, no, there aren't many.

0:56:240:56:26

So, tell us about the philosophy in your restaurant as well, as it is

0:56:280:56:31

slightly different to the old, you know, Michelin sort of stuff.

0:56:310:56:34

It is very bistro-orientated, that kind of stuff.

0:56:340:56:36

Well, I think... I don't think that is Michelin's fault at all.

0:56:360:56:40

-I think what has happened is that people have changed.

-Yeah.

0:56:400:56:43

People have changed, people's eating habits have changed, and...

0:56:430:56:47

I think they just want a bit more informality, you know.

0:56:490:56:51

Value for money.

0:56:510:56:53

Right, we have got a bit of butter in there, OK?

0:56:530:56:56

Get the carrots thrown in.

0:56:560:56:58

-So these are organic carrots, these ones.

-Yeah.

-Wonderful ones.

0:57:000:57:03

There is carrots called chantenay carrots,

0:57:030:57:05

-which are absolutely delicious as well.

-Yeah, they are, yes.

0:57:050:57:08

-Sweet. They're around at the moment.

-Yeah, the short, stubby ones.

0:57:080:57:11

The garlic, just crack the garlic in.

0:57:110:57:14

-OK.

-We're going to put a sprig of thyme and a sprig of rosemary in.

0:57:140:57:17

You don't need much of that.

0:57:170:57:19

And this soup is just made with water,

0:57:200:57:22

so it's great for vegetarians as well.

0:57:220:57:24

But it is a real delicious soup, because it is just one of those

0:57:260:57:30

mundane ingredients which, you know, people take for granted.

0:57:300:57:33

So where do you get your inspiration from, then?

0:57:330:57:35

-Is that British produce, or...?

-Yeah.

0:57:350:57:37

Because you have worked in some amazing restaurants in your career.

0:57:370:57:40

Yeah, fundamentally British produce,

0:57:400:57:42

but also just relaxing, James, you know.

0:57:420:57:45

Just... Yeah, pop those in there.

0:57:450:57:46

We want to get a bit of colour on those.

0:57:460:57:48

Just relaxing, and just not trying to contemplate things.

0:57:480:57:51

I mean, this soup, it is so easy to do.

0:57:510:57:54

Right, yeah, we've got those sweating off.

0:57:540:57:56

Do you think that is where food's going now? Because we often,

0:57:560:57:59

the chefs, go through trends and pick-up influences from China

0:57:590:58:02

and all over the place. India, but we have gone back to British food

0:58:020:58:06

-now, haven't we?

-Yes, we have gone back to basics in a way,

0:58:060:58:09

because I think that is what people are looking for.

0:58:090:58:13

-Some hazelnuts in there.

-Yeah bit of colour on those.

0:58:130:58:16

So, what have we got in here, then? Bit of fresh thyme?

0:58:160:58:19

A bit of fresh thyme, garlic, sprig of rosemary, and a bit of butter.

0:58:190:58:23

-And that's it. Just water, as we said.

-Right.

0:58:230:58:26

-I want to get a bit of salt in there.

-OK.

0:58:260:58:29

Now, because we have sliced those so thinly,

0:58:290:58:32

-those will cook in about five minutes.

-Right. OK.

0:58:320:58:35

Right, the next stage is we are going to segment

0:58:350:58:38

-the pink grapefruit.

-OK.

0:58:380:58:40

Now, pink grapefruit, I think, is one of those ingredients as well.

0:58:400:58:45

I think it is hugely underrated.

0:58:450:58:47

Where do you think the coriander came from, in the carrot soup?

0:58:480:58:52

I don't know. I don't know where that came from originally.

0:58:520:58:54

I mean, you think about it, the gastropubs had

0:58:540:58:58

the coriander and carrot soup on for years.

0:58:580:59:01

It was just horrible, it just ended up being like the

0:59:010:59:05

soup of the day, but if you take that and do what we are doing today,

0:59:050:59:10

chill it down, add a bit of milk in there.

0:59:100:59:12

I think the common misconception with soups, anyway, is that people

0:59:130:59:16

think they are just a are a load of ingredients just chucked in a pan,

0:59:160:59:19

-boiled up...

-Yeah.

0:59:190:59:20

..cooked for about 30 minutes, and then just blended.

0:59:200:59:22

Everything has a cooking temperature, so you're not going

0:59:220:59:24

-to cook this too much.

-No, no.

0:59:240:59:26

-That's the secret.

-Not at all.

0:59:260:59:28

With things like, when you boil cabbage, it is the same philosophy

0:59:280:59:31

as you should use when cooking soups.

0:59:310:59:33

-Everything has a sort of cooking time.

-Yeah.

0:59:330:59:35

So, why the grapefruit in this, then? What does that give it?

0:59:350:59:38

Well, I want to give it a bit of sourness.

0:59:380:59:40

Carrots are naturally sweet, we all know that.

0:59:400:59:42

I want to give it a bit of saltiness,

0:59:420:59:45

so that is where the olives come in.

0:59:450:59:47

Sourness from the grapefruit, but not too sour,

0:59:470:59:49

-so that's why I am using pink.

-Yeah.

0:59:490:59:52

I want to just do that there.

0:59:520:59:54

And the coriander, just to give it that bit of spice, so, you know,

0:59:540:59:57

it's really tantalising the taste buds,

0:59:570:59:59

because you've got everything in there.

0:59:591:00:01

-OK.

-So we have got the pink grapefruit here.

1:00:021:00:05

So, those grapefruit, we're just going to sort of

1:00:051:00:07

-cut them into thirds.

-There we go.

1:00:071:00:10

So, is this the kind of thing you have got in your book? Because

1:00:101:00:12

you've had a book out for, what, a year now, or something like that.

1:00:121:00:15

Yeah, it has been a year, coming up to September.

1:00:151:00:18

But, no, it is not.

1:00:181:00:20

The thing about Arbutus and Wild Honey, they are constantly changing.

1:00:201:00:23

Constantly evolving. We change the menu daily.

1:00:231:00:27

-Right.

-We kind of encourage the old plate du jour formula.

1:00:271:00:33

People can rock up, have a dish of the day, have a carafe of wine...

1:00:331:00:37

-And it's great value, isn't it?

-It's great value.

1:00:371:00:39

For a Michelin-starred restaurant, I mean, you would think...

1:00:391:00:41

well, that is a massive misconception,

1:00:411:00:43

because people just think Michelin, and think expensive.

1:00:431:00:46

-Yeah.

-And it probably was that, years ago.

1:00:461:00:48

Yeah. But you can eat at yours, very, very reasonably.

1:00:481:00:50

Yeah, 15 quid, three courses.

1:00:501:00:52

-15 quid, three courses.

-Yeah.

1:00:521:00:54

-Absolutely fantastic.

-OK, the milk has gone in.

1:00:541:00:56

And we don't want to boil the milk too much,

1:00:561:00:58

just give it that really kind of rich, beautiful taste.

1:00:581:01:03

-Is that full fat milk in there?

-Yeah, full fat, always full fat.

1:01:031:01:05

Good. You can come back again! Lovely.

1:01:051:01:09

We're going to liquidise that.

1:01:091:01:10

So, get it all in there.

1:01:121:01:13

Don't put too much in.

1:01:131:01:15

Thanks, Anthony, yeah. Cheers, lovely.

1:01:151:01:18

Full speed, James!

1:01:201:01:22

It's on.

1:01:221:01:23

What I'm going to do now is just cut the olives.

1:01:231:01:27

Now, these are the gordal olives.

1:01:271:01:29

I mean, gordal just means fat and succulent.

1:01:291:01:32

-Yeah.

-You can buy them pitted,

1:01:321:01:35

but they're quite mild, but they give the soup a fantastic saltiness.

1:01:351:01:40

Yeah.

1:01:401:01:42

Now, with this soup, you want to blend it quite a lot.

1:01:421:01:44

Yeah, blended.

1:01:441:01:46

You don't want to over-refine that.

1:01:461:01:48

-Just blend it.

-Literally five minutes in the blender?

1:01:481:01:51

Just... Let's have a look at that.

1:01:511:01:54

-Yeah, it's almost there.

-Yeah.

1:01:541:01:56

And then, like you said you could have this hot,

1:01:571:01:59

but what you are doing is chilling it.

1:01:591:02:01

I will tell you something - to taste it hot is completely different.

1:02:011:02:04

-OK, in terms of temperature...

-Yeah.

1:02:041:02:06

..but it doesn't give that fresh taste that we are looking for.

1:02:061:02:09

-We've got one in the fridge.

-Fabulous.

1:02:091:02:11

Chilled, and the colour of the orange comes from the blending.

1:02:111:02:14

The more you blend it, the better it is, I suppose.

1:02:141:02:17

Yeah, and also, if you let it stand, you know,

1:02:171:02:20

the carotene comes out of the carrots.

1:02:201:02:23

And as you can see, it's quite thick.

1:02:231:02:25

But that's what we are looking for.

1:02:261:02:28

-OK.

-Nice and thick.

1:02:311:02:33

The reason for that is, literally,

1:02:331:02:34

you don't want the garnish to sink in the bottom, is that right?

1:02:341:02:37

Yeah, because the garnish will be lost in there.

1:02:371:02:40

-OK.

-So literally,

1:02:401:02:42

-just...

-And look at the colour of that, it's fantastic.

1:02:421:02:45

Yeah, but, really, not too precious. Just really sporadically get those.

1:02:451:02:48

Some of the hazelnuts.

1:02:491:02:50

The hazelnuts are going to give it a great texture.

1:02:501:02:53

They've just been toasted in a little bit of oil,

1:02:531:02:55

if you missed that. The olives go on as well.

1:02:551:02:57

Just plain oil for the hazelnuts.

1:02:571:02:58

You don't need to use any expensive oil.

1:02:581:03:00

Then what about this oil that you're putting on? What's this?

1:03:001:03:03

-This is hazelnut oil.

-All right.

1:03:031:03:04

-And it gives you that real richness.

-Yeah.

1:03:041:03:06

And you've seasoned it before it goes in the fridge? That's just...

1:03:081:03:11

-Yeah.

-And then a little bit of coriander.

-Coriander.

1:03:111:03:14

-I'm using the kind of micro-cress here.

-Fancy shoots.

1:03:141:03:18

Well, you say that, but it's not as strong.

1:03:181:03:20

Coriander, it's got to be one of my favourite sort of herbs,

1:03:201:03:25

cos it's got a bit of sweetness there, and a spiciness with it.

1:03:251:03:29

-And that is it.

-Remind us what that is again.

1:03:291:03:31

That is chilled soup of organic carrots, pink grapefruit,

1:03:311:03:33

olive and hazelnuts.

1:03:331:03:35

And unlike everything else on this show, without chips.

1:03:351:03:37

Right. Come over here. There you go.

1:03:441:03:46

Have a seat, Anthony. There you go. You've got to dive into this.

1:03:471:03:50

-This is your first dish.

-I'm more than happy to.

-There you go.

1:03:501:03:53

Tell us what you think of that.

1:03:551:03:56

-Cold carrot and coriander soup...

-Oh, wow.

1:03:561:03:58

..with a twist.

1:03:581:03:59

That is not like the carrot and coriander soup

1:03:591:04:01

that you're so used to.

1:04:011:04:02

You know, it's such a simple thing to do,

1:04:021:04:04

and it just takes a bit of imagination, and...

1:04:041:04:07

Yeah, come on.

1:04:081:04:10

Pass it down.

1:04:101:04:11

The grapefruit really does work in there,

1:04:111:04:13

but people could use, I mean...

1:04:131:04:14

Yeah, and like we said, there's just a whole... An abundance

1:04:141:04:17

of flavours there, but working on the palate,

1:04:171:04:20

you've got the saltiness, you've got the bitterness, sweetness,

1:04:201:04:23

I mean it's really tantali...

1:04:231:04:25

-You can feel all that.

-You impressed?

1:04:251:04:28

Grapefruit. I don't normally like grapefruit.

1:04:281:04:30

-This is pink grapefruit, right?

-Yeah. Huge difference.

1:04:301:04:33

It's not so sour.

1:04:331:04:36

And it's got a little bit of sweetness to it,

1:04:361:04:38

but, again, it's so underrated.

1:04:381:04:40

Even with fish, pink grapefruit's fabulous.

1:04:401:04:42

-Cos that's not too sour.

-No, not at all.

1:04:421:04:45

Cyrus, happy?

1:04:451:04:46

-I think it's brilliant.

-It's brilliant.

1:04:461:04:48

It's not coming back this way, but there you go, as usual.

1:04:481:04:51

Now, that is the kind of starter guaranteed to get

1:04:551:04:57

your dinner guests talking.

1:04:571:04:59

Time now for the Omelette Challenge and today, Sabrina Gidda takes on

1:04:591:05:02

world record holder Theo Randall, so let's see how they got on.

1:05:021:05:06

It is Omelette Challenge time, and I am so glad I don't have to do it.

1:05:061:05:10

But I do have to eat them, of course. So are you guys ready?

1:05:101:05:13

-Come on down.

-I think so.

1:05:131:05:15

Sabrina, how are your omelette skills?

1:05:151:05:16

Great, but up against Mr Theo Randall...

1:05:161:05:18

-Record-breaking Theo Randall.

-Absolutely.

1:05:181:05:20

So I don't think there's much competition here, actually,

1:05:201:05:23

-but I'll give it a go.

-OK.

1:05:231:05:24

You are the world record holder for the fastest omelette, Theo.

1:05:241:05:27

-Apparently.

-Do you think you can break it today?

1:05:271:05:30

-Um, let's have a go.

-Let's have a go!

1:05:301:05:34

-Let's do it.

-Why not?

-The rules are simple.

1:05:341:05:36

The omelettes must have three eggs in them,

1:05:361:05:38

-and the eggs... The chefs can use anything else...

-I am an egg.

1:05:381:05:42

You're an egg. We've got Egg One and Egg Two here.

1:05:421:05:45

You can use whatever you like to make it as tasty as possible,

1:05:451:05:48

but I need to make sure that they're omelettes and not scrambled eggs.

1:05:481:05:51

-So are you ready?

-Yep.

-Feeling confident?

-Yes.

1:05:511:05:54

OK. The clocks are on the screen for the people at home.

1:05:541:05:56

-Are you both ready?

-Yep.

-On your marks,

1:05:561:05:58

get set, three, two, one, go!

1:05:581:06:00

Let's cook.

1:06:001:06:01

Fantastic. OK, we're off to a good start.

1:06:011:06:03

I feel like we're at the races, now. Theo, is there any shell in there?

1:06:031:06:06

I don't think so. Maybe a little bit. Get it in there.

1:06:061:06:08

He's already in.

1:06:081:06:10

I feel like we need Benny Hill music right now.

1:06:101:06:12

Fantastic. Oh, wow.

1:06:161:06:18

-OK. Theo. Theo, what?!

-GONG RINGS

1:06:181:06:21

That's not an omelette, Chef.

1:06:211:06:23

I think he deserves a round of applause for that. Does he?

1:06:231:06:25

GONG RINGS

1:06:251:06:27

-Oh, my goodness.

-Come on.

1:06:271:06:29

-It's a small omelette.

-Come on.

1:06:291:06:32

Oh, my goodness. Do you know what? Let me see.

1:06:321:06:35

-That just looks like...

-The butter is the garnish.

1:06:351:06:41

Is the butter the extra little addition? OK.

1:06:411:06:43

-And I was really confident for you, Sabrina.

-Um...

1:06:431:06:46

It's medium raw.

1:06:461:06:48

I'm sorry. I don't think I even need to try these.

1:06:481:06:53

-I wouldn't bother.

-I feel like these both go in the bin. I'm sorry.

1:06:531:06:57

I'm going to do that.

1:06:571:06:58

That's an omelette.

1:06:581:06:59

The Eggheads are going to go into the bin,

1:06:591:07:01

but I was going to put the plates in the bin, so I'm glad I stopped.

1:07:011:07:05

That could have been fun. Right, will we head back over to the board?

1:07:051:07:08

Yep.

1:07:081:07:09

We have our Eggheads.

1:07:091:07:11

I don't know if you would call them omelettes, but you know what?

1:07:111:07:13

It was a fair effort.

1:07:131:07:15

-We tried.

-Theo, I had high hopes.

1:07:151:07:18

I broke the egg in the bowl, so I had all the shell,

1:07:181:07:23

-so it slowed me down.

-Little bit of shell. You know what?

1:07:231:07:25

They're telling me that I just throw these in the bin, because you

1:07:251:07:28

weren't even close to a tie, so I'll put them straight in the bin.

1:07:281:07:31

Goodbye.

1:07:311:07:32

Well, I pretty much think

1:07:361:07:37

they both need to write that off as a fail and move on.

1:07:371:07:40

Up next, it's Tom Kime, who actually started out by studying

1:07:401:07:43

furniture design, no less, at art college,

1:07:431:07:46

before stepping into the kitchen.

1:07:461:07:48

It's Tom Kime. Good to have you on the show, Tom.

1:07:481:07:50

Great to have you. What are we cooking?

1:07:501:07:52

There's a variety of ingredients here.

1:07:521:07:54

-Lots of ingredients.

-What's the dish?

1:07:541:07:55

The chicken dish is called ayam golek. It's from Malaysia.

1:07:551:07:58

It's got a fantastic paste of ginger,

1:07:581:08:00

some galangal, which is similar to ginger, but it's slightly different,

1:08:001:08:03

stuffed with lemon grass. We're then going to have some dried chilli.

1:08:031:08:06

We're going to make a sauce with some coconut cream.

1:08:061:08:08

It's going to with a rojak salad,

1:08:081:08:10

which you'd often have in somewhere like Singapore.

1:08:101:08:12

It's got lots of fruit.

1:08:121:08:14

Some of it's ripe and some of it's unripe,

1:08:141:08:16

so we've got some unripe papaya, unripe mango.

1:08:161:08:18

We're going to cut each in a different way.

1:08:181:08:20

It's going to have peanuts, lots of fresh mint...

1:08:201:08:22

Cucumber, we've got pineapple, a bit of apple...

1:08:221:08:24

-All sorts of things.

-And the dressing for this is quite unusual.

1:08:241:08:26

Yeah, so we've got some tamarind, which is a seed pod which is sour,

1:08:261:08:30

and you soak it in water until you get a kind of pulp like that.

1:08:301:08:33

We're going to have some fish sauce, a little bit of sugar,

1:08:331:08:36

some chilli, and this stuff which is called gapi prawn paste.

1:08:361:08:38

I want to get onto that a little bit later,

1:08:381:08:40

but first off, I want to get your chicken on.

1:08:401:08:42

OK, so first of all, what we want to do is take some...

1:08:421:08:45

I'll do the salad.

1:08:451:08:46

Do some lemon grass, and we're just going to bruise the stem,

1:08:461:08:52

so it's going to inside the chicken.

1:08:521:08:53

Now, this food's a long way from Rick Stein's Seafood Restaurant,

1:08:531:08:57

-and the River Cafe being Italian, of course.

-Yeah, absolutely.

1:08:571:09:00

So where did your love of Asian food come from?

1:09:001:09:03

Well, I went to Australia in '98,

1:09:031:09:05

and I went to work with an amazing chef called David Thompson,

1:09:051:09:07

who now has a restaurant called Nahm at the Halkin Hotel.

1:09:071:09:10

Isn't it one of the top ten best Thai restaurants

1:09:101:09:13

in the world or something?

1:09:131:09:14

Yeah, absolutely, so it's really quite extraordinary.

1:09:141:09:17

And I worked with him,

1:09:171:09:18

and he just taught me an enormous amount about how to cook.

1:09:181:09:21

Hang on, I just need this blender. Sorry. Excuse me.

1:09:211:09:23

-No problem. I'll set that up for you.

-OK.

1:09:251:09:28

So I've got some shallots, which are going to go into our marinade.

1:09:281:09:34

And basically, David just re-taught me how to cook.

1:09:341:09:37

He said what he wanted was my knives, and that was about it,

1:09:371:09:43

and he was going to re-teach me how to cook.

1:09:431:09:45

And it was all about the blend of flavour.

1:09:451:09:47

It was all about creating a blend of hot, sweet, salt and sour,

1:09:471:09:50

which is very important.

1:09:501:09:52

And I then went, did a TV series in Vietnam,

1:09:521:09:56

cooking north to south through the country.

1:09:561:09:58

Of course, sweet is actually...

1:09:581:09:59

Sugar's quite important in this style of cooking.

1:09:591:10:01

Yeah, sure, but the sweet could also just be shellfish, you know?

1:10:011:10:04

Some fresh crab, some prawns, maybe some roasted peppers.

1:10:041:10:07

That could all be sweet as well, so it's not just sugar.

1:10:071:10:10

It's very important that people remember it could be

1:10:101:10:12

other things as well. Pumpkin is sweet, you know? Beetroot is sweet.

1:10:121:10:16

Those kind of things have a sweetness to them.

1:10:161:10:19

Just going to chop this red chilli.

1:10:191:10:21

We're going to take the bulk of the seeds out,

1:10:211:10:23

and with those fruits, we're just going to cut them in a different way

1:10:231:10:26

each one, so it looks asymmetric, so it looks really nice on the plate.

1:10:261:10:32

I'm doing asymmetric.

1:10:321:10:33

Don't use big words with James.

1:10:351:10:37

Yeah, I know. He cooks chips quite well, though, doesn't he?

1:10:371:10:40

Got to say, "Just cut into small pieces."

1:10:401:10:42

A little bit of galangal we're just going to add to this as well.

1:10:431:10:46

-Now, this stuff - green papaya.

-So it's an unripe papaya.

1:10:461:10:49

It's absolutely hard like a... You know. But it's very delicious.

1:10:491:10:53

You shave it up into thin slices,

1:10:531:10:55

and it's going to be something that works very well in the salad.

1:10:551:10:58

But all these ingredients... You're using the galangal

1:10:581:11:00

and all that stuff. Galangal's different to ginger.

1:11:001:11:02

But you can get all of this from Oriental supermarkets.

1:11:021:11:05

You can get it all from Oriental supermarkets.

1:11:051:11:06

You can get it from Chinatown, you know. All over.

1:11:061:11:10

Just blitz that up very quickly.

1:11:101:11:12

I mean, galangal's actually being sold in supermarkets nowadays.

1:11:121:11:15

Absolutely.

1:11:151:11:16

You always do the hard ingredients first, and then the softer ones.

1:11:161:11:20

And we're just going to blitz that as well.

1:11:201:11:22

-So this is a paste first?

-Yeah, this is a paste.

1:11:221:11:25

We're going to marinade the chicken in it,

1:11:251:11:27

and it's also going to go on the top as well.

1:11:271:11:31

So that's just blitzed up very quickly.

1:11:311:11:33

I'll just take that blade out, so we don't...

1:11:331:11:35

So your travels around the world obviously brought you

1:11:351:11:37

to Australia...

1:11:371:11:38

-Yes.

-..where you met your wife. Is that right?

1:11:381:11:41

Absolutely. My wife's from Sydney, so we're now living back there, but

1:11:411:11:45

I'm back about every three months doing lots of projects here as well.

1:11:451:11:50

But with Street Food,

1:11:501:11:52

what was amazing was that I got the access to go to 14 different

1:11:521:11:55

countries with the job of eating, so it was a great trip.

1:11:551:12:02

Started in South America, Middle East, all the way through.

1:12:021:12:05

These are going to go onto a chargrill to start with,

1:12:051:12:08

so they're going to start to cook.

1:12:081:12:09

-Now, these are little poussins that you've got in here.

-Absolutely.

1:12:091:12:13

Just straight on the...

1:12:131:12:14

There you go.

1:12:141:12:16

-Straight on the grill.

-You could do that on a barbecue, I suppose.

1:12:161:12:19

Absolutely. You could do it on a barbecue.

1:12:191:12:21

It works very well on a barbecue.

1:12:211:12:23

And also what it works well in is, you could do...

1:12:231:12:27

You could do it with chicken drumsticks, you could do it with

1:12:271:12:29

a larger chicken if you wanted to.

1:12:291:12:32

Where's the rest of that paste? Did you put it...

1:12:321:12:35

There we go. Sorry.

1:12:351:12:37

We're going to put this into a pan, the rest of this paste...

1:12:371:12:40

..with some coconut cream,

1:12:431:12:46

and a little bit of sugar,

1:12:461:12:47

so we're going to make a nice marinade for this.

1:12:471:12:50

Hot grill.

1:12:501:12:52

Hot grill, absolutely. Very important.

1:12:521:12:55

And just... We're going to grill it on a couple of sides.

1:12:551:12:59

Try not to burn the studio down, but, you know, things happen.

1:13:001:13:03

-There you go.

-OK. Great.

1:13:051:13:07

Now, what we're going to do is make the dressing for this next salad.

1:13:071:13:11

-OK.

-Just add coconut cream to this.

1:13:111:13:13

Dressing is quite unusual.

1:13:151:13:16

What we've got is this ngapi prawn paste, which is a...

1:13:161:13:19

It's a very pungent mixture on its own.

1:13:191:13:22

But what works very well is that when you cook it,

1:13:221:13:26

-it starts to become much more...

-Now, ngapi...

-..fragrant.

-Ngapi...

1:13:261:13:29

You didn't bring this through customs, did you?

1:13:311:13:33

No, they brought it especially.

1:13:331:13:35

Let's have a go.

1:13:351:13:37

-You've got to smell that.

-Doesn't this make you sick a lot, though?

1:13:371:13:40

-Probably the most foul thing...

-No, actually I didn't get sick at all...

1:13:401:13:43

-Oh, my God.

-LAUGHTER

1:13:431:13:45

I think my cat maybe did that last night.

1:13:451:13:47

I'm going to stick this into the oven.

1:13:471:13:48

-OK.

-And I've got some prawn paste here, which I've got cooking.

1:13:481:13:51

Now, you mentioned street food.

1:13:531:13:55

Is this the kind of street food they'll be eating?

1:13:551:13:57

Yeah, absolutely.

1:13:571:13:58

They eat this in Malaysia, in Singapore,

1:13:581:14:01

all sorts of places like that.

1:14:011:14:03

-This kind of food's all in your book, yeah?

-Yeah, absolutely.

1:14:031:14:06

I travelled through South America, the Middle East,

1:14:061:14:09

-all different countries.

-Right.

1:14:091:14:11

So, we've got our prawn paste here, which is roasted, and it's still

1:14:111:14:14

going to be strong-smelling, but it's going to be less strong.

1:14:141:14:17

You can help yourself to that prawn paste, mate.

1:14:171:14:19

Where on earth are you going to get that fish paste from?

1:14:191:14:22

We're going to get some ginger and some galangal.

1:14:221:14:25

-OK.

-Just trust me on this one.

-I'm trusting you. I'm trusting you, Tom.

1:14:251:14:29

I'm trusting you.

1:14:291:14:30

Just a little bit of ginger going into our pestle and mortar.

1:14:301:14:33

This is a tool which is used around the world -

1:14:331:14:35

and it just works so well to...

1:14:351:14:37

Actually, it smells better now it's cooked, I have to say.

1:14:371:14:40

Yeah, tastes...

1:14:401:14:41

It smells a bit more, erm, kind of aromatic rather than pungent.

1:14:411:14:46

Yeah.

1:14:461:14:47

So, lots of fresh mint. And we're just going to pound that together.

1:14:471:14:51

Little bit of salt, going to work as an abrasive to just break it down.

1:14:521:14:56

There you go, I've got that.

1:14:561:14:58

You've got some water on there as well to water it down, as well.

1:14:581:15:01

Now, tamarind's quite interesting. You can buy this stuff nowadays.

1:15:011:15:04

You can buy it in a pulp, which is great.

1:15:041:15:06

It's better not to buy the concentrate,

1:15:061:15:08

cos it's a little bit too black.

1:15:081:15:09

The stuff that almost looks like treacle.

1:15:091:15:11

-Yeah, and it's just kind of quite strong-tasting.

-Yeah.

1:15:111:15:14

-There we go.

-So, we just need to pound that together.

1:15:161:15:18

-I'll go grab your chicken out the oven.

-OK, lovely.

1:15:181:15:21

Thank you very much.

1:15:211:15:22

Tom, there's so many ingredients in there...

1:15:241:15:26

Sometimes people find it so daunting.

1:15:261:15:28

Is there any sort of formula that you come across, or any staple

1:15:281:15:32

-that sort of demystifies it a bit?

-Absolutely.

1:15:321:15:34

What you've got is quite strong flavours,

1:15:341:15:36

so it's really important to blend them.

1:15:361:15:38

-Eating the ngapi paste on its own wouldn't be very pleasant.

-Yeah.

1:15:381:15:41

But you're blending it with the other things that are going on,

1:15:411:15:43

the sweetness, the sourness,

1:15:431:15:45

all these things that are happening, make it work very, very well.

1:15:451:15:48

We're going to put a little bit of sugar in there.

1:15:481:15:50

-So, there's no formula, then?

-Well...

-Do you want some water?

1:15:501:15:53

The formula is to taste it, that's really important.

1:15:531:15:55

-Yeah, a little bit of water in there, please.

-Tell me how much.

1:15:551:15:58

Little bit more, little bit more. That's great, perfect.

1:15:591:16:01

We're just going to mix that together.

1:16:011:16:03

And it makes your fruits quite crispy and...

1:16:031:16:05

Yeah, lots of very crisp fruits. Lots of very crisp fruits.

1:16:051:16:08

-There you go.

-OK.

-I think...

-A little bit of lime.

1:16:081:16:10

And we're ready, so...

1:16:101:16:12

-Mix that together.

-I'll get a spoon.

1:16:121:16:14

-Work that in. There you go.

-Have a little taste of that.

1:16:141:16:18

-We're...

-Chicken on the plate?

-Yeah, chicken on the plate.

1:16:181:16:22

Looks great, actually, doesn't it?

1:16:251:16:27

Looks very nice and very nice for something on the barbecue.

1:16:271:16:30

Just going to mix this together.

1:16:301:16:33

And we're just going to dress our salad...

1:16:331:16:35

..with that spicy dressing.

1:16:361:16:38

And all the sourness of the fruit is going to work very well.

1:16:381:16:42

-So, if you could just mix that together.

-Yeah, I'll do that.

1:16:421:16:46

There you go.

1:16:471:16:49

There you go, Tom.

1:16:501:16:51

-There you go.

-OK.

1:16:521:16:54

And then, just a fantastic spoonful of this spicy kind of crisp salad.

1:16:541:17:00

So, remind us what that dish is again.

1:17:001:17:02

This is called... The salad is called a rojak,

1:17:021:17:04

and the chicken is called ayam golek - and it's from Malaysia.

1:17:041:17:07

-It's as easy as that.

-With peanuts.

1:17:071:17:09

LAUGHTER There we go.

1:17:091:17:11

Right, there you go.

1:17:151:17:16

-Can we move that away?

-Exactly!

1:17:191:17:21

Come over here, Tom. There we go.

1:17:211:17:23

-Tuck into any part of that chicken.

-You just dive into that, yeah.

1:17:231:17:26

OK, it does look fantastic.

1:17:261:17:27

Whereabouts in Penang did you go to get this, then?

1:17:271:17:29

-Erm...

-In Malaya, sorry?

1:17:291:17:31

Well, I was in Penang, I travelled all the way through, erm, Singapore

1:17:311:17:34

and just... It was such a fantastic trip, cos it was

1:17:341:17:37

just all the time eating, eating the best food. Very,

1:17:371:17:41

very quickly cooked, very freshly made.

1:17:411:17:43

-Oh, my God, that's absolutely divine.

-It's good, isn't it?

1:17:431:17:45

-My idea of...heaven...

-It is absolutely...

-It's quite healthy food, as well.

1:17:451:17:49

Absolutely, very healthy. There's a bit of sugar in there,

1:17:491:17:52

but what's great about street food -

1:17:521:17:53

well, Asian food particularly - is that you've got no wheat,

1:17:531:17:56

you've got no dairy, so it works very well for our modern society...

1:17:561:18:00

The important thing is that sweetness and...

1:18:001:18:02

-Yeah, so bands of hot, sweet, salt and sour.

-Right.

1:18:021:18:04

Today's show is literally jam-packed with fresh summer flavours.

1:18:081:18:12

Now, when Myleene Klass came to the studio to face her food heaven

1:18:121:18:14

or food hell, she argued the case for crab

1:18:141:18:17

and was hoping to bypass beans.

1:18:171:18:19

So, let's see what she actually got.

1:18:191:18:21

Now it's time to find out what are we making

1:18:211:18:23

Myleene, at the end of the show. Right, today the votes are all in.

1:18:231:18:28

-Your version of food heaven...

-Yes.

-..would be crab.

-Yes.

1:18:281:18:30

-And you want me to do crab cakes...

-Yes.

1:18:301:18:32

-..nice spicy chilli jam with a lovely coriander dressing.

-Mm, yes.

1:18:321:18:36

Or it could be hell, which is over here, these beans,

1:18:361:18:40

-these lovely broad beans...

-Oh, God, no!

1:18:401:18:43

-I'm going to do a nice little salad with French beans...

-Last time I had beans,

1:18:431:18:46

I paid my brother £3 to eat my dinner for me.

1:18:461:18:49

-Well...

-I'll do it for a fiver.

-OK.

1:18:491:18:52

I think you've also been paying your brother and your mother,

1:18:521:18:54

because everybody, 82%, has voted you to eat crab.

1:18:541:18:58

JAMES LAUGHS

1:18:581:18:59

-Thank you!

-You're lucky! You're lucky, lucky, lucky.

1:18:591:19:02

So, if you the beans out the way. There we go.

1:19:021:19:05

-Take them home as a souvenir?

-Take them home as a souvenir.

1:19:051:19:07

-We're saying thank you.

-Right, now,

1:19:071:19:09

what we're going to need to do is get these straight on the go.

1:19:091:19:12

-Put it down.

-Do you need that?

-I do need it, cos I'm going to cook with it.

1:19:121:19:15

Do you know, I'm so excited to be in a kitchen with three guys.

1:19:151:19:17

-Are you?

-Not even in my own kitchen.

-Aye-aye.

-Brian is.

1:19:171:19:20

-This is exciting!

-Look how excited we are!

-Exactly.

1:19:201:19:23

So we've got... Anyway, on with the crab cakes,

1:19:231:19:25

on with the crab cakes.

1:19:251:19:26

We've got in here potatoes, some picked white crab meat -

1:19:261:19:29

we'll get onto the crab in a minute. We've got a little

1:19:291:19:32

bit of onion, some chilli, lime juice, touch of curry powder

1:19:321:19:35

cos it brings out the flavour of crab, as well.

1:19:351:19:37

-If you're mixing with...

-But not too much.

-Not too much, just a little bit.

-OK.

1:19:371:19:40

A little bit of coriander and some double cream,

1:19:401:19:43

so if I can get chefs to chop up a little...

1:19:431:19:45

-Just want a small bit of onion, that's all.

-OK.

1:19:451:19:47

-And a touch of chilli. There we go.

-Can I stir something?

1:19:471:19:50

-I'm good at stirring.

-You can stir it in a minute.

-OK.

-All right.

1:19:501:19:53

In we go. In fact, you can stir it now - there you go.

1:19:531:19:55

If you feel the need to stir, stir that.

1:19:551:19:57

-I know I won't break it.

-That's the white crabmeat and the potato.

-Mm.

1:19:571:20:02

-Just like that.

-There you go.

1:20:021:20:03

We're going to take a little bit of curry powder.

1:20:031:20:05

Just some medium curry powder. That's going to go in there.

1:20:051:20:08

While you're stirring that, I'm going to get on with

1:20:081:20:10

my little chilli jam over here.

1:20:101:20:11

I'm going to get my caramel on for this.

1:20:111:20:13

-Caramel.

-MYLEENE GASPS

1:20:131:20:15

I'm going to add a little bit of sugar to a nonstick pan

1:20:151:20:17

to make an instant caramel.

1:20:171:20:19

-This is going to be for our chilli jam in the second.

-Ooh.

1:20:191:20:21

-How am I doing?

-You're doing all right.

-Oh, thank you...

1:20:211:20:24

-Give it a nice stir.

-Oh.

1:20:241:20:25

Thank you for voting crab - that's all I can say.

1:20:251:20:28

A little bit of double cream.

1:20:281:20:29

-I think it was your mother pushing redial all the time.

-I think it was.

1:20:291:20:32

A little bit of double cream.

1:20:321:20:33

-If you can just put the...

-Red onion in.

1:20:331:20:35

-In there, mate. Yeah, that's it.

-Is that enough?

1:20:351:20:37

Red onions, nice and mild,

1:20:371:20:38

you don't really need to saute those off beforehand.

1:20:381:20:40

-That's enough chilli, Ross, just need a little bit.

-OK.

1:20:401:20:43

A bit of lime. Now, Jamie actually did this thing

1:20:431:20:45

where he rolled it on the board,

1:20:451:20:46

but you can actually get more juice out of a lime, as well,

1:20:461:20:49

-by popping it in the microwave for about eight seconds.

-Ooh.

1:20:491:20:52

18 seconds, no good, walnut.

1:20:521:20:55

So, a little bit of...

1:20:551:20:56

-MYLEENE GASPS Oh, sorry.

-The dress!

1:20:561:21:00

-Quickly whisked it up.

-That's cos you put it in the microwave.

1:21:001:21:03

-Never use a microwave.

-It's been in the microwave.

1:21:031:21:05

-Anyway, I want you to mould these into cakes, boys.

-It's all good.

1:21:051:21:08

-It's fine, it's crab cakes.

-Chopped coriander into there.

1:21:081:21:10

-Just calm down, James, calm down.

-Mould that up.

-Into here?

-Yeah.

1:21:101:21:13

Chopped coriander and then mould it into nice little cakes.

1:21:131:21:15

I've got some in the fridge.

1:21:151:21:16

-If I take my ring off, can I have a go?

-Of course you can, dear.

1:21:161:21:19

-I don't know. Working with these three in the kitchen.

-There we go.

1:21:191:21:22

-I'm so excited.

-Get your hands in.

1:21:221:21:24

Right, Myleene, what we're going to do now is take your cakes.

1:21:241:21:28

Are you not joining us now? Are you going back to him?

1:21:281:21:30

-You fickle beast.

-No, I'm going to multitask and do it in the middle.

1:21:301:21:32

You need the same amount as we've got or he'll tell us off.

1:21:321:21:35

Anyway, while they're doing that, over here what we're going to do is

1:21:351:21:38

pan-fry our little cakes in a nice little bit of vegetable oil.

1:21:381:21:40

Not olive oil, just a little bit of veg oil like that.

1:21:401:21:43

Now, I've not actually coated these in flour, egg and breadcrumbs

1:21:431:21:46

like pane, you normally deep-fat fry them,

1:21:461:21:49

but I actually just like them nice and pan-fried like that.

1:21:491:21:51

-Nice and simple.

-Lovely.

1:21:511:21:52

-It's nice, isn't it?

-Put those over there so you can see it better.

1:21:521:21:55

Right, on with our caramel here.

1:21:551:21:58

That's it. Look at those.

1:21:581:21:59

Now, the best part of this is you need to make these in advance

1:21:591:22:02

and they need to firm up in the fridge like I've done there.

1:22:021:22:04

Because if you pop them straightaway in a pan,

1:22:041:22:06

-they'll start to dissolve up.

-It's going to be a little one.

1:22:061:22:09

There's a sink over there. You can wash your hands.

1:22:091:22:11

-A bit of a small one.

-Do you want to put yours in there?

-Oh, yes.

1:22:111:22:13

Put yours in amongst this lot, just so you're happy.

1:22:131:22:17

-Here you are, young lady.

-Wash your hands.

1:22:171:22:19

Shall I go and wash my hands?

1:22:191:22:20

-I'm going to make my chilli jam now. Right then, boys.

-Yeah?

-Yes, Chef.

1:22:201:22:23

When you've finished making a mess, I want you to then chop me...

1:22:231:22:26

-Chop you?

-..a little bit of ginger.

1:22:261:22:27

When you're buying ginger,

1:22:271:22:29

always buy it with the smooth skin, not the rough skin,

1:22:291:22:31

because that way it's got more flavour in there.

1:22:311:22:34

Now, if you can chop that nice and fine.

1:22:341:22:35

-I can chop it, Chef, yeah.

-Like this, what I've done here.

1:22:351:22:38

Big lumps?

1:22:381:22:40

In our chilli, we've got tomatoes which go in our blender.

1:22:401:22:43

So think of oriental ingredients.

1:22:431:22:45

A little bit of shallot.

1:22:451:22:47

There we go.

1:22:471:22:48

We've got red chilli cos we've got a chilli jam.

1:22:481:22:50

Is that shallot?

1:22:501:22:52

-Oh, please. Please!

-Stick to the fishcakes.

1:22:521:22:54

-Are you concentrating on the fishcakes there?

-Yes.

1:22:541:22:57

You wanted something to do. There you go.

1:22:571:22:58

Just don't burn them cos you're going to be eating them.

1:22:581:23:01

-Do I have to turn them over?

-Yeah. Turn them over.

1:23:011:23:04

-Flip them in the air.

-Carefully. Like this.

1:23:041:23:06

-Just carefully like that.

-Ah.

-Just carefully turn them over.

1:23:061:23:11

So just nice and golden brown on both sides.

1:23:111:23:13

So, in we go with all of these oriental ingredients.

1:23:131:23:15

So you've got kaffir lime leaves. These are brilliant.

1:23:151:23:18

You can buy these dried, but they are also great if you freeze them.

1:23:181:23:21

If you get the fresh ones and freeze them, they are superb.

1:23:211:23:23

-How many do you want?

-Chuck them all in.

1:23:231:23:25

-Ginger straight in, James?

-Straight in. That will do, mate.

1:23:251:23:27

-Do you want anything else chopping?

-No, that's it.

-No, you're all right.

1:23:271:23:31

And then what we're going to do is add a little bit of...

1:23:311:23:33

-Spit back.

-You all right there, Myleene?

-My one won't turn.

1:23:331:23:37

-Funnily enough.

-James, take over.

1:23:371:23:38

Oh, there you go. No, no, it's all good. There we go.

1:23:381:23:41

Right, now, in here, I'm going to put my liquid.

1:23:411:23:43

We've got some Oriental fish sauce,

1:23:431:23:45

a little bit of sesame oil to put in there,

1:23:451:23:50

a touch of soy, dark soy sauce for this,

1:23:501:23:53

and then a touch of honey just to sweeten this up.

1:23:531:23:55

We've got the caramel in there,

1:23:551:23:57

-but then what you do is stick the lid on it.

-This finished, Chef?

-Yes.

1:23:571:24:01

Stick the lid on it with some coriander.

1:24:011:24:03

-Coriander!

-Now, I use the whole of the coriander.

1:24:031:24:05

I don't understand why people take coriander and just use the leaf.

1:24:051:24:09

Blend it all up like that.

1:24:091:24:10

It's going to create a nice paste.

1:24:101:24:12

Now, while I'm doing that -

1:24:121:24:13

I'm going to add it to my chilli jam -

1:24:131:24:18

Brian will give you a little masterclass on crab.

1:24:181:24:20

-Oh, for goodness' sake. Chef, you're the fish man.

-Go on, Brian.

1:24:201:24:23

You're the fish man - show us how to do it.

1:24:231:24:25

-Open these up.

-Oh, you've done it already.

1:24:251:24:26

You don't eat these dead man's fingers.

1:24:261:24:28

If buy crab like this, the best way to cook it, I think,

1:24:281:24:31

-is in hot water...

-Have you got a spoon?

-If I show you here.

1:24:311:24:34

Basically, the brown meat is contained into the head of the crab.

1:24:341:24:38

The white meat is into the thick claws.

1:24:381:24:39

The white meat is exceptionally sweet. Thanks, Brian.

1:24:391:24:42

And has got loads of flavour to it.

1:24:421:24:43

The brown meat is great if you mix it with the white meat

1:24:431:24:46

and also, Brian, I know you like brown meat.

1:24:461:24:48

Oh, I love brown meat, yes.

1:24:481:24:49

Turn it so people can see it.

1:24:491:24:50

That's all the brown meat.

1:24:501:24:51

-While you're doing that, can I go over here?

-No, we're doing crab.

1:24:511:24:54

Over here, over here, over here.

1:24:541:24:55

-This jam goes straight into there.

-Ooh.

-Look at that!

1:24:551:24:59

Myleene, look at that. A little bit of chilli jam.

1:24:591:25:02

Now, the secret is with this, because this is really, really hot,

1:25:021:25:05

and it's hotter than boiling water, this will cook extremely quickly.

1:25:051:25:09

But what you don't want do is lean over it -

1:25:091:25:11

you'll get a distinct waft in the nose.

1:25:111:25:13

But it's nice and hot and spicy, but you can slow it down.

1:25:131:25:17

You can actually cool it down afterwards with creme fraiche.

1:25:171:25:19

-Very nice.

-If you didn't want it hot and spicy like this one,

1:25:191:25:22

a nice little bit of creme fraiche folded through it

1:25:221:25:24

when it's cold, it's delicious.

1:25:241:25:25

But boil that for about three or four minutes.

1:25:251:25:28

-That's all you need.

-OK.

-That's all you need.

1:25:281:25:29

Then what we're going to do... Have you done that?

1:25:291:25:32

Yes, so I've just taken that bit. I've broken it off there.

1:25:321:25:34

I have pulled this backwards so that that bit comes out.

1:25:341:25:37

And then you need to bash it with a hammer or a big knife around here.

1:25:371:25:41

-Watch my plates.

-And open it up so we can get the claw out

1:25:411:25:43

cos that's where all the white meat is.

1:25:431:25:45

And a potato peeler, an old-fashioned potato peeler,

1:25:451:25:48

is a great idea for pushing in and fishing it out.

1:25:481:25:50

Lovely. Right, on with this.

1:25:501:25:52

Just a little bit of salad now.

1:25:521:25:54

Just a little bit of salad on the side.

1:25:541:25:55

Again, using some of this little lamb's lettuce.

1:25:551:25:57

Like I said, just boil this for about three or four minutes -

1:25:571:26:00

allow it to cool right down.

1:26:001:26:01

-Right.

-I don't know why they're carrying on like that - I don't need it.

1:26:011:26:04

-OK.

-We're going to eat it.

-It just keeps them entertained.

1:26:041:26:06

-I quite like crab.

-Keeps them quiet more than anything else.

1:26:061:26:09

-They're playing.

-They're playing.

1:26:091:26:10

-Allow that to cool down.

-Look at that.

-Lovely.

1:26:101:26:13

-And because it's caramel, it goes sticky.

-Oh, wow.

1:26:131:26:15

-You see that?

-Why make fishcakes when you can just eat crab?

1:26:151:26:18

-And you can make that and pop it in the fridge.

-Yes.

-It's great.

1:26:181:26:20

I mean, barbecues - we had a caller that said barbecue sauce

1:26:201:26:23

and stuff like that... This is brilliant

1:26:231:26:24

if you have it with chicken, barbecue prawns, anything like that.

1:26:241:26:27

-It's delicious.

-It's amazing.

-Delicious. Then all we do...

1:26:271:26:29

-Taste that, Myleene. That is fresh crab.

-Ooh, thank you very much.

1:26:291:26:32

-Beautiful.

-Mmm.

-Good?

-I'm not giving you any, Chef.

1:26:321:26:35

-I'm just going to go down this end.

-Thank you very much.

1:26:351:26:37

-Right, I'll carry on cooking.

-Mmm.

1:26:371:26:39

Over here we've got these nice little crab cakes.

1:26:391:26:41

Now, when you are actually baking these from chilled, from the fridge,

1:26:411:26:45

cook them for a long time like this.

1:26:451:26:46

Alternatively, you don't want cook them very quickly.

1:26:461:26:48

Because they're quite thick, they can be cold in the middle.

1:26:481:26:51

So pan fry them, get a nice colour like that,

1:26:511:26:54

place them on a tray and pop them in the oven.

1:26:541:26:56

If you want to do them for a dinner party,

1:26:561:26:57

seal them all off beforehand.

1:26:571:26:59

There's no reason why you can't seal them all off and tray them up.

1:26:591:27:02

Seal them all off and pop them through the oven just to warm up.

1:27:021:27:05

But I think crab cakes are better like this.

1:27:051:27:08

Purely the fact you haven't got that thick crust.

1:27:081:27:10

-You can serve up my one as well.

-If you want you're one on there.

1:27:101:27:12

-I know it's ruining your look but...

-That's all right.

1:27:121:27:15

-Just for my mum.

-See how soft they are? Just for your mother.

1:27:151:27:17

I prefer that small one. I think it looks nicer.

1:27:171:27:19

-Do you like that one?

-Thank you, Brian.

-Aye, Chef.

1:27:191:27:21

-Did we do the others?

-No.

1:27:211:27:23

And then, of course, you get your chilli jam.

1:27:231:27:25

Again, if you didn't want it hot and spicy,

1:27:251:27:27

just taste this with a little bit of creme fraiche.

1:27:271:27:30

But even a dollop of creme fraiche on the side would be lovely.

1:27:301:27:33

That looks good!

1:27:331:27:35

There you go.

1:27:351:27:36

Well, 82% of the people voted for it so they want to see you try it.

1:27:361:27:40

-Thank you.

-Let me get a spoon.

1:27:401:27:42

-And you can tell me. Dive in.

-Can I?

1:27:431:27:45

-Thank you, Chef.

-Tell me if it's your idea of heaven on a plate.

1:27:451:27:47

-Brian, I want you to try the one I made.

-I'll try that one.

1:27:471:27:50

-You're a brave man.

-I know.

1:27:501:27:52

Do you like that? Go on, dive in, taste that.

1:27:541:27:57

It's spicy, chilli.

1:27:571:28:00

It's delicious. I prefer that one still. It's delicious.

1:28:001:28:02

-Is that the best one?

-That was beautiful.

1:28:021:28:04

-Sorry, I mean, I'm a novice, but...

-It's your version of heaven?

1:28:041:28:06

-You like that?

-That is heaven.

-Good, good. Well, dive into that.

1:28:061:28:09

-That's brilliant, thank you.

-We've got some wine to go with this.

1:28:091:28:13

Brian, that yours cos Myleene's not having any.

1:28:131:28:15

No, I'm in heaven. This is my idea of heaven.

1:28:151:28:18

-Come on. There we go.

-Thank you.

1:28:181:28:20

You haven't got to taste any of this yet, have you?

1:28:201:28:22

These guys have come all this way and all you've given them

1:28:221:28:24

is a load of crab shells.

1:28:241:28:26

-They've come from Maida Vale - what's the matter with you?

-Dive into this.

1:28:261:28:29

Have a quick taste.

1:28:291:28:30

That works extremely well.

1:28:301:28:32

There you go. Another happy customer.

1:28:361:28:38

Well, I'm afraid that's all we've got time for on today's Best Bites.

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I hope you've enjoyed taking a look back with me

1:28:411:28:44

at some of the fantastic recipes

1:28:441:28:45

all hand-picked from the Saturday Kitchen archive.

1:28:451:28:48

Have a brilliant week and we'll see you very soon.

1:28:481:28:51

Matt Tebbutt takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.