09/07/2017 Saturday Kitchen Best Bites

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

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

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

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

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

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

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

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

Nathan Outlaw serves up a dish of majestic mullet.

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

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

Anthony Demetre is here with a perfect summer starter.

He makes a chilled carrot, rosemary and thyme soup

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

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

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

Then it's over to Tom Kime,

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

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

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

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

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

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

radicchio and croutons with beef fillet?

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

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

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

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

-Always working.

-It's a Cornish lad.

If you look at that screen, this is Poldark.

-Oh, I see. Yeah.

-However, this is the other equivalent.

LAUGHTER

-Where did you get that?

-Ah!

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

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

-isn't it?

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

-Don't worry.

-Oh, dear.

-Anyway, what are we going to do?

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

-What are we doing?

-What are we doing, scallops?

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

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

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

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

beautiful scallops here from Looe. Gorgeous.

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

Just slice them raw.

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

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

-Yes, please.

With some of this anchovy paste.

Anchovy paste, yeah, it's gorgeous.

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

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

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

-Yeah.

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

-great supplier down in Cornwall.

-Yeah.

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

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

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

and then they go on top of the cabbage.

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

and watched any programme whatsoever,

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

Yeah, it really is, yeah.

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

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

But we've got, obviously, Nathan Outlaw,

Chris Eden at the Driftwood, so...

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

-Yeah.

So, tell us about Number 6, then.

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

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

Tell everybody about it.

Well, we sort of started it ten years ago.

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

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

We've just kind of evolved

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

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

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

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

-Absolutely.

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

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

You know, really good.

So again, we're just taking these out

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

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

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

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

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

-Yeah,

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

So very different to what we do at Number 6

and I was just chatting to Daniel earlier.

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

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

And we sort of have, you know,

both ends of the spectrum there in Padstow.

-Rojano's is brilliant with the kids.

-Fantastic.

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

-Scallops.

-These chillies go with it, nice and thin.

-Nice and thin.

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

but not too much of an intense heat.

It's a nice fragrant dish.

There's lots of acidity happening in here.

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

-Yeah.

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

Would that be right to say?

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

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

And kimchi's obviously quite a famous one.

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

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

we put nice Cornish seaweed through it,

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

but also that lovely kind of savoury saltiness coming through,

so we don't really season the dish.

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

and everything happening there is.

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

-cos this is quite salty anyway.

-Yeah.

-This paste.

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

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

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

-Lime, there you go.

-Lime there. Excellent.

-Paul, can I ask you a question?

-Absolutely.

The chillies, you just said you blanched them,

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

Does that take the heat completely out of it?

What does it do?

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

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

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

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

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

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

-Did you know that?

-Yeah.

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

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

it gives you a hot heat. Spicy heat.

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

something as well.

No, I didn't know the ginger one.

We're just making the pickle here.

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

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

A pinch of salt.

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

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

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

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

Let it cool and then into a kilner jar.

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

-Paul, is that...?

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

Refrigerate, yeah.

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

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

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

-Yeah.

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

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

-So you can take this...

-So... There we are.

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

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

That goes in there.

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

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

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

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

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

-Yeah. That's it.

-Of the cabbage.

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

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

OK.

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

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

-And then the stock.

-So that's the dried seaweed.

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

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

-I'll give you that.

-Yeah.

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

But just try the cabbage on its own.

-That's the chopped seaweed.

-Yeah.

Chopped seaweed.

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

-Sort of sweet.

-You can buy those from the supermarket now.

The lovely little brown shrimps.

Exactly like that now, already peeled.

Some lime juice in there, James.

Like that. A little bit of zest.

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

-The chervil.

The chervil just gives you that nice little sort of aniseed

kind of flavour happening.

-Goes great with the scallops as well.

-There's the chilli.

-Dress that in a little bit of oil.

-Yeah.

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

-Yeah.

Just the chillies.

Oil, you've got.

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

-Yeah, they're lovely.

-All of them?

-Yeah, lovely.

Thank you.

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

Yeah. Haven't seasoned it.

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

-Yeah.

And as well as...

We talked about the Number 6 with the Michelin star,

you've got obviously the Italian place,

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

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

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

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

a bed & breakfast, but six gorgeous rooms,

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

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

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

is obviously going to be showcased into the bedrooms.

Is there any houses left down there?

Don't start that!

When is that opening?

-October.

-Are you looking for an investor?

-We're looking for...October.

-LAUGHTER

Yes!

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

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

this is down in December.

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

Padstow turns into its own little mini winter wonderland

and it's absolutely fantastic.

Please tell me Rick Stein's dressed as Santa.

-And I'm dressed as an elf.

-Is it?

-Yeah, all weekend.

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

-Yeah.

-Just going over the top.

-Just leave it like that.

-That is it.

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

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

It tastes absolutely amazing! I know it does.

It's a wonderful, wonderful dish, this.

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

-Yeah.

-There you go.

-Look at that.

-Oh!

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

-Tell us what you think.

-Oh! Amazing!

-Dive in, Daniel.

-Yeah.

-Taste it with the cabbage.

The cabbage, the combination of flavours in there,

that's the key to it.

Yeah, and that little hit of the mayonnaise,

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

and you just get a bit of richness.

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

-Are you kidding me?!

It's delicious, isn't it?

Well, that seemed to go down a treat.

Coming up next,

James makes hazelnut crust of salt marsh lamb with runner beans

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

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

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

'Here is the only place in the world where

'they make the Bedfordshire clanger.

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

'Now, they used to make them like this -

'a suet pudding stuffed with ham and vegetables,

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

'But now, they bake them in a pastry.

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

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

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

'and a sweet apple filling in the other,

'rather like the two-course Cornish pasties.'

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

clangers in the whole of Bedfordshire.

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

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

that we continue doing it as long as possible

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

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

sort of dismissive of our heritage and our culinary heritage?

-We don't think it matters somehow.

-In general, I think so.

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

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

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

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

when they were working in the fields,

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

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

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

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

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

And then take another bite as a sort of incentive.

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

You know, when I'm driving over that beautiful

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

about cockles and laverbread and the Gower Peninsula.

But this country has so much breathtaking landscape

and great food associated with.

This is the farm of Griffith Williams

near Harlech, North Wales.

He's always lived here

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

-I have been working every day of my life.

-Have you?

-But I like it.

-Yeah.

-You know?

-I bet you do.

These pastures are covered by the incoming tide giving the lambs

he rears a unique flavour.

The colour of the meat is a lot redder

and the taste is out of this world, really.

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

The outside of the meat.

-The fat?

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

It is, it's creamy.

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

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

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

fantastically flavoured and it's produced as ordinary lamb.

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

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

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

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

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

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

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

or a rack as it's also called.

It's quite small, lovely meat,

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

actually made it an eight cutlet rack whereas normally you

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

I am just going to roast that for about 20 minutes

and serve it on a bed of beans and peas.

So, first of all, the beans.

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

and thyme plus some chopped shallots

and garlic and cover them with water.

I put that on the heat and simmer gently

until the beans are quite soft.

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

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

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

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

and add some fresh garden peas.

A little more finely chopped garlic and some olive oil.

Now a slice of butter.

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

Saute potatoes for example.

Finally some seasoning of salt

and freshly ground black pepper.

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

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

the trade skills of your local butcher.

And it only takes 20 to 25 minutes to cook.

I bought this oven some time ago

because I like to see how the joint is progressing.

Cooking appeals on many levels

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

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

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

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

And put the tray back on the heat

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

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

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

when you've got three or four friends round.

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

and preparing loads of separate vegetables.

Finally, add lots of chopped parsley.

Now to carve the lamb.

I only began to cook racks of lamb

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

Then it was regarded as quite posh.

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

but I urge you to try it.

The meat always comes out so juicy and succulent and pink

and that's how I like it.

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

book called Cuisine De Terroir.

And like all good recipes, they are totally

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

Rick is definitely right.

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

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

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

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

And I have got here, which is...

Which down south, they do this for two people.

What are you looking at me for?

This is the starter for where I come from.

This is a rump of lamb,

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

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

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

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

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

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

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

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

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

and we are going to top that with a few hazelnuts

because I think hazelnuts and lamb are just absolutely fantastic.

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

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

And then wash my hands.

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

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

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

-You can have a nut overload now.

-My form of infidelity

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

LAUGHTER

-We've got hazelnuts here as well.

-Wonderful.

Now, tell us how it all started for you.

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

-For dragging you onto...

-Can I ask you a quick question?

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

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

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

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

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

A really good, trusty butcher and stuff like that.

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

A lot less than beef.

-A lot less than beef.

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

My uncle Frank, when he retired,

he was an electrician for the LEB in London.

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

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

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

and so my earliest memory is Terry actually coming

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

and asking my mum to hold an enormous...

This is before he went on air!

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

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

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

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

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

Yeah, I never presumed it was going to happen

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

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

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

-That's beautiful, by the way.

-That's your lamb topped

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

-but you're allowed it now.

-With the rosemary underneath?

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

-14?!

-Yep, 14 minutes.

-Are you trying to kill me?

14 minutes, that's how long it takes.

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

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

beans that we've got in here.

Like you said, from a runner to doing what?

-Big Brother's Little Brother?

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

I was a researcher on Light Lunch.

-And I used to do the...

-That's where we first met.

-Absolutely.

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

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

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

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

-leads into the next gig.

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

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

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

-What? Just actually water from Vichy?

-Yeah.

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

-Yeah!

You can't justify getting real Vichy water.

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

But the idea is, you put butter,

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

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

-Wonderful.

So, as it reduces, the butter and sugar

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

-Vichy sauce?

-Vichy sauce! That's the one.

Then I'm going to put in some fresh chives

and some mint leaves.

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

-Yeah, I have got...

-Smack in the middle of it.

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

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

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

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

in front of the television, was Saturday night.

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

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

I mean, it must be incredibly nerve-racking.

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

-Turn your fingers.

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

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

This is some chives and a little bit of mint.

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

-Yeah.

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

There is no better feeling than that when the music starts

and you know that, sort of, you know,

13, 15 million people are tuning in.

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

you make mistakes when you prerecord.

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

your brain says "Oh, yeah."

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

-Simon Cowell, like we mentioned

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

-He'll love you saying that.

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

-Yeah, pretty much.

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

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

he calls the shots, definitely.

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

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

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

We've pretty much just started.

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

What are you doing?

-Mashed potato in a piping bag.

-OK, cool.

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

-No.

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

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

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

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

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

you are a massive foodie.

-A huge, huge foodie.

-Yeah, I love it.

Cos you've got a new project happening.

Well, the sort of earliest memory is...

All my family are Irish so I had that wonderful

sort of classic Paddy upbringing of spending

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

But, apart from when anyone else would call me English

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

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

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

And there were those lovely tastes you get in the summer

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

friends and our partners have

decided to open a restaurant in Brighton.

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

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

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

-And what's the name of it?

-It's called Fishy Fishy.

-Fishy Fishy?

-And it's very...

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

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

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

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

-Hey, we do as Sussex beef though.

-Oh, do you?

-Right, OK, that's all right.

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

Exactly. No, no, no.

-YORKSHIRE ACCENT:

-I don't like the taste of this.

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

Right, we have got...

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

You do all talk like that. Listen to you!

"He does talk like that!"

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

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

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

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

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

Oh, that looks beautiful.

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

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

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

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

-underused and I think it's perfect.

-Can I start this?

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

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

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

A butchery course.

Oh, that's incredible. Oh!

-And the beans?

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

He just wants the nuts on the top.

O'Leary, he loves a bit of lamb.

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

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

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

-What are we cooking first of all?

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

We have got the red mullet and the squid that

-I've brought up with me.

-You genuinely brought it up with you?

Yeah, I have, yeah. On the train.

We're matching it with some pickled mushrooms,

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

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

-Wild fennel herbs?

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

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

-That's right, yeah.

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

butter, where usually you would have

your oil, we've got clarified butter instead.

So I'll get the clarified butter on.

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

-That's right.

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

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

That's going to go into our

-clarified butter sauce at the end, right?

-Right.

-Tell us about this red mullet then.

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

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

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

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

particularly in France, they love it.

They cook it whole with the liver in.

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

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

This is exactly the same.

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

But it is quite a strong flavour in itself.

Yeah, it is quite a strong flavour.

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

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

-so you can handle it.

-It'll take quite strong flavours.

-Bit like monkfish, that kind of stuff.

-Yeah, that's right.

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

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

Have you got them open?

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

The grill is ticking along nicely.

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

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

The fine dining is doing really well.

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

-Now, this is in Rock, is it?

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

-from Mr Stein.

-So, are you looking

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

-No.

-You need a telescope.

-Keep my eye on. Definitely.

-Right...

-So, when you are prepping this,

you've got to take the pin bones out

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

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

-really, for this?

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

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

-I'm sure she'll love that.

Make sure you wash them before you give them back.

With a few scales in there.

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

-That's right. Yeah.

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

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

-Yes.

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

And what spices would you predominantly put with that?

I would normally use coriander and cumin with that.

-Fresh coriander works really well.

-Yeah. Yeah.

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

I remember having some of the dishes over there

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

-Yeah.

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

Again, handling the big flavours.

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

just to turn it into some concasse.

Ice-cold water. Straight out.

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

The pan's there ready to cook your fish.

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

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

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

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

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

Yeah. That's quite a nice way.

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

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

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

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

-Yes. Skin side down.

A little bit of salt on there.

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

-Yeah. I do.

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

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

I like to eat that.

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

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

And it'll cook very quickly.

So, I've got another tip for you.

If you are growing tomatoes in your garden,

-always water the pot, not the outside.

-Oh, right.

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

-The gardener.

-Great. Top tip.

-Top tip.

-There you go.

The tomatoes, just going to slowly cook these.

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

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

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

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

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

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

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

I've put them through bread a few times,

which could be quite interesting.

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

-Yeah.

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

-Yeah. Straight in.

-Yeah.

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

-That's right, yeah.

OK.

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

Take that off. That's your clarified butter.

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

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

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

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

These are perfect for it.

These are the cultivated Japanese-style mushrooms,

which grow everywhere in the UK now.

There's some really good growers, actually.

These are not enoki or whatever,...

-These are called shimeji.

-You just making that up?

-No. They are.

What we do, then...

I think you're just winding me up.

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

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

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

Are they native to Cornwall?

Well, these, at the moment,

this wild fennel you forage this.

It's a seashore vegetable, basically.

-Like samphire, sort of stuff?

-Yeah. Well, same area.

You'll get it in the same area.

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

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

-Yeah.

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

OK.

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

You can use any vinegar.

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

Yeah.

A bit of colour on there.

The secret, like usual mushrooms,

very hot pan to start off with.

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

-Squid's gone in.

-Squid's in there.

That takes, literally, about a minute.

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

-I'll get that.

-Yeah.

Vinegar in there.

Little bit more of the olive oil.

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

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

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

-Mushrooms are ready.

All we're going to do to the mushrooms

is add a little bit more of this herb.

You can actually roast fish in this, as well,

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

A bit of that on a tray.

-The mushrooms.

-Would we ever see you coming north?

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

-No.

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

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

I need to be able to cook professionally.

That's what I love doing.

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

Beautiful ingredients.

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

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

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

-That's right, yeah.

-Good luck to, is that right?

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

Go to one. Over there.

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

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

And, shame I can't be there,

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

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

-Me tap dancing?

-Very good.

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

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

-Yeah.

-There, that's that one done.

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

There you go. There are the tomatoes.

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

and it's nice. It intensifies the flavour.

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

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

It should be just a little bit translucent still.

It shouldn't be cooked right through.

-Fennel tops on there.

-A bit more final on the squid rings.

You don't have to use red mullet.

You could just do the squid salad with this.

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

-All your food just looks so good.

-Thank you, James.

-There you go.

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

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

and the clarified butter.

The clarified butter has almost like a nuttiness to it.

A bit of fennel in there, as well.

All about flavours. Get them flavours in there.

-So, remind us of what that is again.

-OK.

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

red wine reduction.

Dried tomatoes and pickled mushrooms.

How fantastic does that look?

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

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

What can you say? Dive into that one.

Beautifully presented. Absolutely wonderful.

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

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

Well, fine dining, the difference is...

Everything, the fundamentals in both restaurants are the same,

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

-That could work in both, really.

-Yeah. Happy with that?

-Yeah.

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

It toughens up.

Red mullet, cooked to perfection.

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

-It's unusual.

-It can handle it. Big flavours.

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

Very good. Tastes fantastic.

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

Right, now,

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

For a change.

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

minding its own business on the shores of the Mediterranean.

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

in the newspaper encouraging people to sample the excellent beaches.

Incidentally, in those days,

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

Well, as they say, the rest is history.

And, although it's not

the most sensitive piece of town planning in the world,

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

making the blood pump faster and, quite frankly,

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

but any place that puts a smile on the face

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

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

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

who runs a bar-cum-restaurant.

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

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

but one of his most popular dishes is saffron rice

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

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

This is the magic dish of the day.

But Terry's own speciality is spare ribs,

roasted to perfection after marinating in cayenne,

lemon juice, and garlic overnight. Quite delicious.

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

the local tipple.

And, now, Terry's going to give me

a crash course in how to prepare this wonderful mixture.

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

-What else goes in?

-And, then, you put some orange juice.

-Fine.

This is why it's called agua Valencia

because oranges come from the region of Valencia.

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

And we put some local champagne in....

If I make it go pop this time.

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

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

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

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

but the magic ingredient is another local drink,

called Cointreau, which is made...

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

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

Stir it up. Twizzle and a stir up.

-And this will guarantee to get every party flying.

-Cheers!

-Thank you very much.

-Thank you.

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

-It is indeed. Bless you.

-Cheers.

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

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

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

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

like we hear about in the UK.

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

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

and they really have a ball.

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

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

to cure the excesses of the night before

and stimulate an appetite.

But what's for lunch?

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

Does she know? Does he care?

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

chilli con carnes, quiche and chips, hamburgers.

I want something really real.

So, with an expert piece of gastronomic sleuthing,

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

Right. This should be an amusing little sketch

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

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

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

It's a simple rice dish which relies on

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

Would you like to come over here, Clive?

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

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

and this big fish and these little red fishes here,

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

She also has little bits of chopped squid. OK.

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

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

with garlic and parsley and chopped into little fine pieces.

Right over here, what she's already done,

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

but I can't do it any other way.

She's fried some pieces of squid in olive oil

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

That's what she's doing

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

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

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

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

which are put into an earthenware casserole in layers,

covered in tomato sauce, sprinkled with breadcrumbs,

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

So, I'll get onto doing that.

Spuds can come out.

It's just for them to take the oil.

They don't have to be cooked at this stage

because the cooking process takes place in the oven.

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

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

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

just again to absorb the oil,

not to completely cook them.

While they're simmering away,

I have to dredge this fish in flour.

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

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

and I'll lift them up closer.

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

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

So they can go into the...

..earthenware casserole.

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

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

and the spiciness of the picada.

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

and added it to potatoes and onions.

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

Then, some breadcrumbs.

On top of the whole thing...

..like that.

A couple of cloves of garlic to roast with it.

Like that. Gracias, Senora.

And some lovely, fresh tomato sauce.

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

and halfway through the cooking process -

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

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

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

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

OK, so there we are.

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

so I will just take it away,

and pop it into the oven down here.

Gracias, Senora.

Magnificent. It's time for a quick slurp.

Ah. The Marques de Caceres.

Mm! What a fine fellow he is, too.

He's my new chum.

Finally, during the last few minutes of cooking,

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

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

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

I would add a couple of other ingredients.

Can you remember what they wear?

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

so we'll do that at this stage.

The dish is partly cooked,

so just a little drop of that.

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

it goes very well.

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

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

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

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

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

It was good enough to bless any dinner party,

but Carmen's arroz a la banda was fantastic.

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

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

Every pub has a story.

Usually, it is to do with escaping of the humdrum

to find excitement and happiness.

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

and he has seen it all.

Is there anybody in the room who speaks Spanish?

Si! "Si"!

LAUGHTER

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

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

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

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

"No ice-eo."

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

HE HOLDS NOTE

HE SINGS IN SPANISH

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

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

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

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

if the Arabs had not introduced rice to Spain,

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

But we shall be cooking a huge paella much later.

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

centuries ago.

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

Curious ingredients they are, too.

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

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

because they take a long time otherwise.

Now, in here, very important with Spanish cooking.

Some finely chopped onions and tomatoes sweating down

in lovely olive oil.

OK, that is the base of our stew,

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

This is the piccata.

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

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

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

like so, and a little bit of paprika.

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

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

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

Right, so that is all happy there.

Now, in with the imperial chickpeas,

and the water they have been cooked in.

OK, let that muddle away.

Chickpeas, olive oil, tomato, and onion.

In with the pumpkin.

Wonderful colours.

Golden red, yellow, green.

They go in like that.

The pears pop on top, like so.

And then we stir in our paste,

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

and let it simmer away for about 40 minutes,

until the whole thing is tender, succulent and cooked.

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

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

Seven weeks I have been in this country now,

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

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

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

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

it tastes jolly nice.

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

There have been vineyards here ever since Hannibal wandered past

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

which live a dreadful existence in these hills.

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

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

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

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

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

You know, I sometimes get fed up with meat.

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

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

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

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

and a lumberjack, and he's OK.

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

dusted with wild rosemary and basted with honey and wine.

It would take about two hours on wood mark four,

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

a dish that not only tastes wonderful and refreshing,

but typifies the landscape and the history of the area.

And it also gives Clive and myself the opportunity to get

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

and rosemary from the hillside.

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

Thank you, Clive, that's much better.

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

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

Here are the almonds, OK?

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

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

That is the basic ingredient.

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

some garlic, which I have pounded into a smooth paste

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

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

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

It's water.

So, we assemble this simple soup thus.

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

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

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

so a little bit of trial and error.

In we go with some water.

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

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

like wallpaper glue, but I promise you,

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

Whisk, whisk, whisk, whisk, whisk.

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

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

There are no electric blenders, no grinders,

no electricity of any sort.

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

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

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

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

One, two, three.

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

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

If you do try to make this at home,

try to get the almonds that come in their shells.

Right, some lemon into that.

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

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

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

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

just about everything that crawls, flies, swims,

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

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

A drop more water.

A little drop of olive oil.

It's absolutely wonderful.

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

the sun is shining, I'm extremely happy.

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

Very interesting looking stuff.

The lunch that afternoon was magical.

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

the air was scented with roast pork and rosemary,

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

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

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

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

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

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

our favourite recipes from the Saturday Kitchen archives.

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

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

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

poussin marinated in a spiced coconut cream.

It's char-grilled and served with

a tasty mango, papaya, and cucumber salad.

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

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

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

and croutons with beef fillet?

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

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

-Welcome to the show.

-Hello, James.

-Your very, very first time

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

-It is.

So, what are you cooking for us?

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

-some toasted hazelnuts, and some pink grapefruit.

-Fantastic.

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

in the gastropubs.

Yeah, and these are all purely organic.

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

-so we are ready to go.

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

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

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

Chopping carrots, while you do your thing.

-Whenever people come on the show.

-Yeah, cut them as thin as possible.

-You take those.

-Thin as possible, yeah.

OK, just get rid of the end there.

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

-two separate restaurants, have they?

-I don't think there are, no.

-And you are one of them.

-Yeah, I don't think there are,

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

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

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

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

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

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

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

-Yeah.

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

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

Value for money.

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

Get the carrots thrown in.

-So these are organic carrots, these ones.

-Yeah.

-Wonderful ones.

There is carrots called chantenay carrots,

-which are absolutely delicious as well.

-Yeah, they are, yes.

-Sweet. They're around at the moment.

-Yeah, the short, stubby ones.

The garlic, just crack the garlic in.

-OK.

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

You don't need much of that.

And this soup is just made with water,

so it's great for vegetarians as well.

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

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

So where do you get your inspiration from, then?

-Is that British produce, or...?

-Yeah.

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

Yeah, fundamentally British produce,

but also just relaxing, James, you know.

Just... Yeah, pop those in there.

We want to get a bit of colour on those.

Just relaxing, and just not trying to contemplate things.

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

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

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

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

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

-now, haven't we?

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

because I think that is what people are looking for.

-Some hazelnuts in there.

-Yeah bit of colour on those.

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

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

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

-Right.

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

-OK.

Now, because we have sliced those so thinly,

-those will cook in about five minutes.

-Right. OK.

Right, the next stage is we are going to segment

-the pink grapefruit.

-OK.

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

I think it is hugely underrated.

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

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

I mean, you think about it, the gastropubs had

the coriander and carrot soup on for years.

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

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

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

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

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

-boiled up...

-Yeah.

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

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

-to cook this too much.

-No, no.

-That's the secret.

-Not at all.

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

as you should use when cooking soups.

-Everything has a sort of cooking time.

-Yeah.

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

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

Carrots are naturally sweet, we all know that.

I want to give it a bit of saltiness,

so that is where the olives come in.

Sourness from the grapefruit, but not too sour,

-so that's why I am using pink.

-Yeah.

I want to just do that there.

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

it's really tantalising the taste buds,

because you've got everything in there.

-OK.

-So we have got the pink grapefruit here.

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

-cut them into thirds.

-There we go.

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

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

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

But, no, it is not.

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

Constantly evolving. We change the menu daily.

-Right.

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

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

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

-It's great value.

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

well, that is a massive misconception,

because people just think Michelin, and think expensive.

-Yeah.

-And it probably was that, years ago.

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

Yeah, 15 quid, three courses.

-15 quid, three courses.

-Yeah.

-Absolutely fantastic.

-OK, the milk has gone in.

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

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

-Is that full fat milk in there?

-Yeah, full fat, always full fat.

Good. You can come back again! Lovely.

We're going to liquidise that.

So, get it all in there.

Don't put too much in.

Thanks, Anthony, yeah. Cheers, lovely.