16/07/2017

0:00:03 > 0:00:06Good morning. I'm Matt Tebbutt and I've got some fantastic recipes lined up for you,

0:00:06 > 0:00:10guaranteed to kick-start your Sunday morning, so all you need to do is to put your feet up

0:00:10 > 0:00:13and enjoy another helping of Saturday Kitchen Best Bites.

0:00:34 > 0:00:35Welcome to the show.

0:00:35 > 0:00:38Now, you won't want to go anywhere as we've got top chefs

0:00:38 > 0:00:39serving magnificent food

0:00:39 > 0:00:42and a handful of hungry celebrity guests, as well.

0:00:42 > 0:00:44Coming up on today's show...

0:00:44 > 0:00:47James Martin cooks sticky toffee pudding for Dame Kelly Holmes.

0:00:47 > 0:00:51Will Holland shows us that cheese and fish can go together.

0:00:51 > 0:00:54He coats cubes of halibut in Parmesan and then pan fries,

0:00:54 > 0:00:58and he plates them with a flavoursome sag aloo and lime emulsion.

0:00:58 > 0:01:01Tony Singh is here with a Sichuan-inspired chicken dish.

0:01:01 > 0:01:04He stir-fries chicken thighs in a spicy peanut sauce

0:01:04 > 0:01:08and serves with caramel spiced nuts, spring onion and steamed rice.

0:01:08 > 0:01:11And at the omelette hobs today, we have two culinary heavyweights

0:01:11 > 0:01:15as Jason Atherton and Nathan Outlaw take up the challenge.

0:01:15 > 0:01:19And then it's over to Mark Sargeant with two chorizo tapas dishes.

0:01:19 > 0:01:21He's going to be cooking chunks of chorizo in red wine

0:01:21 > 0:01:25until it reduces to a sauce and pan fries chorizo with prawns

0:01:25 > 0:01:27and deglazes the pan with sherry.

0:01:27 > 0:01:32And finally, classical singer Hayley Westenra faces her food heaven or food hell.

0:01:32 > 0:01:35Did she get her food heaven - steamed plaice in a creamy,

0:01:35 > 0:01:37white wine sauce with broccoli, asparagus and mushrooms,

0:01:37 > 0:01:39or her food hell -

0:01:39 > 0:01:43stir-fried vegetables with seared tuna and soy and sesame dressing?

0:01:43 > 0:01:45You can find out what she got at the end of the show.

0:01:45 > 0:01:50But first, it's over to Tony Tobin with a dish that will leave you "wonton" more.

0:01:50 > 0:01:53Now, great... Happy birthday. Thank you very much.

0:01:53 > 0:01:56Yeah, well, shortly - two days' time it's my proper birthday,

0:01:56 > 0:01:59and we've got this birthday, as well, but fire away. What are we cooking?

0:01:59 > 0:02:00OK, we're going to make wontons,

0:02:00 > 0:02:04so we're going to stuff them with, like, a tomato jam or chutney

0:02:04 > 0:02:06and goat's cheese, so we need to get that on straightaway,

0:02:06 > 0:02:08so if you could chop up some tomatoes for me. OK.

0:02:08 > 0:02:09Without the seeds.

0:02:09 > 0:02:12Every single show I've done for the past four weeks,

0:02:12 > 0:02:15since I've come back, I've done tomatoes. These are...

0:02:15 > 0:02:18You don't want them skinning, do you? Skin's fine.

0:02:18 > 0:02:21Just get rid of the seeds. Just get rid of the seeds. OK.

0:02:21 > 0:02:24Now this is going to be for our little chutney. Yeah.

0:02:24 > 0:02:26Most people think chutneys are quite difficult to make.

0:02:26 > 0:02:29Well, you call it a jam, don't you? I call this a jam, yeah.

0:02:29 > 0:02:32Yeah, you're southern. You call it a... Well, I'm not, actually.

0:02:32 > 0:02:34I'm from the Midlands, so I might sound southern...

0:02:34 > 0:02:37That's south, trust me, where I'm coming from. Yeah.

0:02:37 > 0:02:40Oh, yeah, of course, cos you're from right up north. Yeah, exactly!

0:02:40 > 0:02:43So, anyway, we've got a little bit of chutney.

0:02:43 > 0:02:45Start off with some garlic, bit of onion...

0:02:45 > 0:02:50Some chilli here, tomatoes. I've got sugar but I've got fruit sugar.

0:02:50 > 0:02:54Now this fruit sugar's become quite trendy recently, hasn't it?

0:02:54 > 0:02:56I mean, I know one of the chefs that we have on here a fair bit,

0:02:56 > 0:02:59Mr Raymond Blanc, he's a big fan of it, as well.

0:02:59 > 0:03:01Well, he started the ball rolling, I think. Yeah.

0:03:01 > 0:03:04I use it a lot for jam - those jams that, you know, you need

0:03:04 > 0:03:07a bit more pectin in there, but it's a really natural sugar, isn't it?

0:03:07 > 0:03:10It's great. Yeah, it's a fruit sugar, um...

0:03:10 > 0:03:13There was a survey done this week, last week,

0:03:13 > 0:03:16that I was reading in one of the papers,

0:03:16 > 0:03:19saying that they surveyed some people eating fruit sugar

0:03:19 > 0:03:24and cane sugar, but the fruit sugar people came out with pot bellies.

0:03:24 > 0:03:27Pot bellies. What are you looking at me for? A bit like yours!

0:03:27 > 0:03:30I wouldn't know. Obviously, I'm eating cane sugar...

0:03:30 > 0:03:31Two million people watching.

0:03:31 > 0:03:32THEY LAUGH

0:03:32 > 0:03:34So, er... Where are you going?

0:03:36 > 0:03:37Where are you going?

0:03:37 > 0:03:41I threatened to do that in rehearsal!

0:03:41 > 0:03:44So, in with the tomatoes.

0:03:44 > 0:03:46Oh, you've come back, have you? I've come back, yeah.

0:03:46 > 0:03:48And I'm going to add a little bit of ginger to that,

0:03:48 > 0:03:51and basically - really, really simple - you bring it up to the simmer,

0:03:51 > 0:03:55and you cook it for about 20, 25 minutes until it becomes sticky,

0:03:55 > 0:03:59and that's why I call it a jam, kind of the vinegar and the sugar,

0:03:59 > 0:04:00you get nice sweet and sour flavours,

0:04:00 > 0:04:03the aromats come from the ginger, you get a little bit of heat

0:04:03 > 0:04:05from the chilli, so let that simmer, and then I've got...

0:04:05 > 0:04:06In with the tomatoes?

0:04:06 > 0:04:08In with the tomatoes there.

0:04:08 > 0:04:12I've got some that I've already made cooled down here...

0:04:13 > 0:04:15So we're just going to let that cook nicely,

0:04:15 > 0:04:18but then, it becomes really nice and sticky.

0:04:18 > 0:04:22Now, if you want to keep this, the idea is this sterilised jar, isn't it?

0:04:22 > 0:04:25Yeah, you can do, or just in the fridge, cover it.

0:04:25 > 0:04:27If you could...

0:04:27 > 0:04:30Also, what I'm going to serve with this is aubergine puree, right.

0:04:30 > 0:04:33We want to make it smoky, so if you've got gas at home,

0:04:33 > 0:04:36put it over the flame. You don't like aubergines, do you?

0:04:36 > 0:04:38Aubergine puree - no, that's rank.

0:04:38 > 0:04:40You'll like this.

0:04:40 > 0:04:42You'll like this. Right, so we're going to cook it...

0:04:42 > 0:04:44If you make me like that, you're a genius.

0:04:44 > 0:04:46I'll put it on the side so you don't have to eat it, yeah? OK.

0:04:46 > 0:04:49Make the skin really black and then whack it in the oven

0:04:49 > 0:04:52to deflate it, so it's really, really well-cooked.

0:04:52 > 0:04:54We've got one that's already cooked.

0:04:54 > 0:04:56Looks even better there, Alan, doesn't it? Look at that!

0:04:56 > 0:04:58It's looking really good now. Looking really good.

0:04:58 > 0:05:00So open this out then take the flesh out, yeah?

0:05:00 > 0:05:04Take the flesh out, and then if you could chop me up some onion

0:05:04 > 0:05:09and garlic as quick as you can, and we'll get that sweating off,

0:05:09 > 0:05:11and I'm going to add some tahini to that, but I want to

0:05:11 > 0:05:15get my wontons on first, so I've diced up some goat's cheese here...

0:05:15 > 0:05:20I'm going to mix it with a little bit of my tomatoes.

0:05:20 > 0:05:22This is Cornish Gevrik goat's cheese,

0:05:22 > 0:05:24if you're interested to know which type.

0:05:24 > 0:05:27OK, thank you. You can use this...

0:05:27 > 0:05:31I also like to use a crumbly one, you can crumble it down.

0:05:31 > 0:05:33This one's a bit more creamy but that's absolutely fine.

0:05:33 > 0:05:36But I believe this one's quite easy to digest, this one, so it's...

0:05:36 > 0:05:39There you go. Thank you for that. There you go.

0:05:39 > 0:05:43What I might do is just get rid of that... Full of information.

0:05:43 > 0:05:47There you go. Right. And a little pastry brush.

0:05:47 > 0:05:50So we've got... Get rid of these bits. Pastry brush.

0:05:50 > 0:05:54Have we got a pastry brush, James? Use your fingers. There you go.

0:05:54 > 0:05:57Use my fingers? All right, then. Right, chop this.

0:05:57 > 0:06:01So, chop that, and if you could chop some garlic and a little bit of

0:06:01 > 0:06:05shallot, and get it into this frying pan here, we'll get that cooked off.

0:06:05 > 0:06:07So, a touch of garlic. There you go.

0:06:07 > 0:06:10I'm just...got some wonton wrappers here.

0:06:10 > 0:06:15I've got a little bit of filling in the middle...

0:06:15 > 0:06:18into triangles, and then I'm just going to fold them

0:06:18 > 0:06:20in so they look a little bit like tortellini.

0:06:20 > 0:06:25And if by the magic of television, this brush arrives! There you go!

0:06:25 > 0:06:29Marvellous. I thought if I mentioned it, I might get one.

0:06:29 > 0:06:34There you go. Oil... Just a bit of oil in here? Little bit of oil, yes.

0:06:34 > 0:06:35Sweat that off,

0:06:35 > 0:06:39add the aubergine to it then cook it out for about five minutes.

0:06:39 > 0:06:41Well, probably less than that. A couple of minutes.

0:06:41 > 0:06:45Then if you could strain it into a bowl. Yeah. Season it up.

0:06:45 > 0:06:47That would be lovely. Anything else you want doing? Yes, there is.

0:06:47 > 0:06:50I've done two parts of this dish! That's fine. I'm doing the fiddly bits.

0:06:50 > 0:06:53If you could make me a nice tomato dressing.

0:06:53 > 0:06:55Here we've got tomato ketchup... Ketchup?!

0:06:55 > 0:06:57Yeah, Worcestershire sauce...

0:06:57 > 0:06:59Wait till you taste it. Worcestershire sauce.

0:06:59 > 0:07:00It's not a tomato dressing?

0:07:00 > 0:07:03Yeah, well, we're going to make it a little bit nicer.

0:07:03 > 0:07:06Some Tabasco, white wine vinegar and olive oil,

0:07:06 > 0:07:08and there's some herbs there.

0:07:08 > 0:07:10There's coriander, tarragon and chives.

0:07:10 > 0:07:12So, I mean, seriously, why ketchup?

0:07:12 > 0:07:15Well, because it's got all the flavours in it that I want,

0:07:15 > 0:07:16so I could make my own,

0:07:16 > 0:07:20but in seven minutes or whatever it is you've given me here,

0:07:20 > 0:07:24I haven't got time, so I'm a big fan of using things that you've

0:07:24 > 0:07:27already got around you, and... I know he is a big fan of ketchup.

0:07:27 > 0:07:29..I use...

0:07:29 > 0:07:34I only use the best ketchup, of my choice, and so there it is.

0:07:34 > 0:07:36You've got all the flavours there, and the dressing works really well.

0:07:36 > 0:07:40When you open your ketchup, are you a cupboard man or a fridge man?

0:07:40 > 0:07:41Fridge. Yeah?

0:07:41 > 0:07:44Yeah. What are you? Cupboard. No!

0:07:44 > 0:07:48This is an interesting conversation, guys, but I'd rather see you do this.

0:07:48 > 0:07:50How do you make these, then?

0:07:50 > 0:07:51Well, you buy the wonton wrappers,

0:07:51 > 0:07:54I'm putting a little bit of tomato and goat's cheese in the middle,

0:07:54 > 0:07:58and then I'm folding it over into... so they're triangles,

0:07:58 > 0:08:01like that, seal the edges, and then a little bit more egg wash on each

0:08:01 > 0:08:03corner, so that the point's away from you,

0:08:03 > 0:08:05you fold them in like that.

0:08:05 > 0:08:08Same as you make the pasta, exactly. Exactly like tortellini.

0:08:08 > 0:08:09So I've done four there. OK.

0:08:09 > 0:08:12We're going to whack those in, 180 degrees in the fryer,

0:08:12 > 0:08:14they take about two minutes.

0:08:14 > 0:08:16Can you actually make those and freeze them?

0:08:16 > 0:08:19Could you do that? Make them... And freeze them before you cook them.

0:08:19 > 0:08:21You can, actually. Quite fiddly, aren't they?

0:08:21 > 0:08:24Did you put tahini in there? Yes. Oh, good man.

0:08:24 > 0:08:26So tahini, which is a sesame seed paste,

0:08:26 > 0:08:28it's going into the puree here.

0:08:28 > 0:08:31Herbs have gone in, we've got some parsley in there - sorry,

0:08:31 > 0:08:35some coriander in there - we've got some fresh chives and tarragon.

0:08:35 > 0:08:38A nice dollop of tomato ketchup. Don't be shy with that.

0:08:38 > 0:08:40No, give it a good squeeze. More, more, more, more, more.

0:08:40 > 0:08:43More, more, more, more, more. Don't be shy. There you go. That's enough.

0:08:43 > 0:08:47OK. Bit of Worcestershire sauce. Little bit of Worcestershire sauce.

0:08:47 > 0:08:52Some olive oil, and some... Hang on, I'll do this.

0:08:52 > 0:08:54..and some white wine vinegar.

0:08:54 > 0:08:58So did you know all this work went into a vegetarian meal?

0:08:58 > 0:09:02White wine vinegar. White wine vinegar in there. Season it up.

0:09:02 > 0:09:06And then some olive oil, yeah? Yeah. And just salt and pepper.

0:09:06 > 0:09:10I'm just straining this aubergine puree to make it taste even nicer.

0:09:10 > 0:09:11Yeah.

0:09:11 > 0:09:15What, you're taking the rankness out of it?!

0:09:16 > 0:09:19He hasn't put any rank in.

0:09:20 > 0:09:25All right, that's that. So can you just check my wontons? Yeah.

0:09:25 > 0:09:27I've got some pea shoots to serve with this

0:09:27 > 0:09:32and I'm going to dress those with a little bit of, um... That's lovely.

0:09:32 > 0:09:35..with a little bit of... Where can I put that?

0:09:35 > 0:09:37Give us that. Thank you. Get rid of that, get rid of that.

0:09:37 > 0:09:41I'm just going to thin that out with some...olive oil,

0:09:41 > 0:09:45kind of make a little dressing... More pea shoots.

0:09:45 > 0:09:49There you go. They don't take very long at all, those, do they? No.

0:09:49 > 0:09:51That dressing's looking lovely.

0:09:51 > 0:09:54So what's that? You've got a bit of pesto there?

0:09:54 > 0:09:57Pesto, some olive oil in there,

0:09:57 > 0:10:00and this is really just to dress my leaves.

0:10:00 > 0:10:04I don't think there's actually any other ingredients left in this kitchen.

0:10:04 > 0:10:06We've done it all, mate, we've done it all!

0:10:06 > 0:10:09It's going to taste fantastic. Where's the mint gone?

0:10:09 > 0:10:14The mint went into the chutney. Oh, mint's gone into the chutney.

0:10:14 > 0:10:16So that was coriander, mint and basil.

0:10:16 > 0:10:20Good. Right, I'm going to put this aubergine puree just at the side.

0:10:20 > 0:10:24This is a cheffy thing coming up. Then just go like that.

0:10:25 > 0:10:28That's like a... I know what it looks like.

0:10:28 > 0:10:31It looks like something in Hyde Park that a whippet's done!

0:10:31 > 0:10:35No, it doesn't! A little kid's run up and... Don't be like that!

0:10:35 > 0:10:38Then we put our lovely little wontons here...

0:10:38 > 0:10:43Why do chefs do that? There you go. Bit of that.

0:10:43 > 0:10:48Lovely, gorgeous, delicious sweet and sour aromatic tomato dressing

0:10:48 > 0:10:51all round the outside like that.

0:10:51 > 0:10:54Basil? Do you want some basil? If you want me to put basil on it.

0:10:54 > 0:10:56I wouldn't, personally, but, uh...

0:10:57 > 0:10:59There you go. There you go.

0:10:59 > 0:11:02Put a little bit of basil on there for you. Happy with that? Yeah.

0:11:02 > 0:11:07Crispy wontons with a smoky aubergine puree, tomato vinaigrette.

0:11:07 > 0:11:10And a lot of washing up! Easy.

0:11:15 > 0:11:18Now I know you said it smelt nice, but does it taste nice?

0:11:18 > 0:11:21There you go. This is your first one. Over here.

0:11:21 > 0:11:25Dive in. Look at them. Look at those. Look at those little parcels.

0:11:25 > 0:11:27You don't have to taste the aubergine. You can leave that bit.

0:11:27 > 0:11:31No, you should. You should. I'm putting a bit on. A little bit!

0:11:32 > 0:11:37What do you reckon? Hm. Good? Hm-mm. Worth the effort? Hm-mm.

0:11:37 > 0:11:39It's hot.

0:11:39 > 0:11:43What about the tomato ketchup, the dressing? Does it work?

0:11:43 > 0:11:45I'm going to go right in for the aubergine.

0:11:45 > 0:11:48Oh, he's going to go straight in for the aubergine!

0:11:50 > 0:11:52That's not as rank as it normally is.

0:11:52 > 0:11:55LAUGHTER DROWNS OUT SPEECH

0:11:55 > 0:11:56Tuck in.

0:11:56 > 0:11:59Thank you very much! I like that burnt thing.

0:11:59 > 0:12:00Do you like that burnt thing? Yes.

0:12:00 > 0:12:03It gives it a real smokiness, and then when you put the tahini,

0:12:03 > 0:12:06which is a sesame seed paste, it really makes it rich

0:12:06 > 0:12:07and gives it a lovely flavour.

0:12:07 > 0:12:09I love it.

0:12:09 > 0:12:12Happy with that? I love the textures, the crunch and heat.

0:12:12 > 0:12:13Better than using filo pastry.

0:12:18 > 0:12:20There you go - not as rank as it normally is.

0:12:20 > 0:12:23Words that all chefs need to aspire to.

0:12:23 > 0:12:26Coming up, James makes sticky toffee pudding for Dame Kelly Holmes, but

0:12:26 > 0:12:30first it's over to Rick Stein, who's seeking out some magnificent mutton.

0:12:34 > 0:12:36This programme is called My Food Heroes,

0:12:36 > 0:12:42and up here in Loch Fyne, was there ever more one than Johnny Noble?

0:12:42 > 0:12:45I came here to his house at the head of the loch last year to talk

0:12:45 > 0:12:49to him about his oysters, which he was so passionate about.

0:12:49 > 0:12:53Sadly, since then, Johnny has died, and in a way, this is a tribute

0:12:53 > 0:12:57to him and his contribution to the food culture up here.

0:12:57 > 0:13:00There was a lot of trial and error, but that's how we got started.

0:13:00 > 0:13:02Why did you start?

0:13:02 > 0:13:09Well, I was eagerly seeking any activity, economic activity,

0:13:09 > 0:13:11to help keep the slates on the roof.

0:13:11 > 0:13:14The roof of your house? Yeah.

0:13:14 > 0:13:17Haven't you got enough land to sort of earn enough...

0:13:17 > 0:13:18No, no, doesn't earn...

0:13:18 > 0:13:20It didn't earn anything,

0:13:20 > 0:13:26so we were seeking new ways to create employment, and of course,

0:13:26 > 0:13:30frankly, we were sitting on a quite extraordinary asset.

0:13:30 > 0:13:32The loch.

0:13:33 > 0:13:36The real reason that Johnny's a food hero of mine

0:13:36 > 0:13:38is that in the late '70s, early '80s,

0:13:38 > 0:13:42we discovered Loch Fyne oysters and mussels which are hard to buy

0:13:42 > 0:13:46and langoustine which you can only get in France,

0:13:46 > 0:13:49but funnily enough, although Johnny loved his oysters, the dish

0:13:49 > 0:13:55that he really, really liked was boiled mutton and caper sauce.

0:13:57 > 0:14:01Well, this is five-year leg of castrated lamb, called a wether.

0:14:01 > 0:14:04Johnny used to call this a gigot, and that's really interesting

0:14:04 > 0:14:05because in Scotland,

0:14:05 > 0:14:08a gigot of mutton is the way of talking about it, not a leg.

0:14:08 > 0:14:13I'm going to poach this leg of mutton for about 3-3? hours.

0:14:13 > 0:14:17First of all, I add a couple of large onions for extra flavour.

0:14:17 > 0:14:21Rosemary I think goes very well with lamb and mutton. Lots of carrots.

0:14:21 > 0:14:25Peppercorns and a good sprinkling of salt.

0:14:25 > 0:14:28Then lastly, I barely cover it with water.

0:14:28 > 0:14:31Though mutton's a bit of a thing of the past - too much flavour, I guess -

0:14:31 > 0:14:35it's very encouraging to see it reappearing in farm shops now.

0:14:35 > 0:14:39Anybody that's got more than a passing interesting in British food

0:14:39 > 0:14:42should read Dorothy Hartley's book Food In England.

0:14:42 > 0:14:46There's one thing in it about mutton that I find quite funny,

0:14:46 > 0:14:50really, but also quite nostalgic, and it comes from a time

0:14:50 > 0:14:53when you had your roast and it had to last,

0:14:53 > 0:14:57so it said, Sunday, you have your mutton hot, Monday, cold,

0:14:57 > 0:15:00Tuesday, hashed, Wednesday, minced,

0:15:00 > 0:15:04Thursday, curried, Friday, broth,

0:15:04 > 0:15:06Saturday, shepherd's pie.

0:15:06 > 0:15:09Presumably, back to Sunday and another joint!

0:15:10 > 0:15:14Three and a half hours later, and look at that broth.

0:15:14 > 0:15:17It's almost thick, there's so much goodness in it.

0:15:17 > 0:15:20Well, that's cos there's so much flavour in a leg of mutton.

0:15:20 > 0:15:25So out it goes, ready for carving, and now to make the caper sauce,

0:15:25 > 0:15:29and, of course, I'm using the broth, which I pass through a sieve.

0:15:29 > 0:15:32It's a basic veloute, butter, and flour sauce.

0:15:32 > 0:15:36Into a pan goes some butter, melt it gently,

0:15:36 > 0:15:39add the flour, and stir together.

0:15:39 > 0:15:42Don't cook it out too much - I don't want much colour here -

0:15:42 > 0:15:44and then that lovely broth.

0:15:44 > 0:15:45Stir it in - it's still hot,

0:15:45 > 0:15:49so it'll mix together and thicken very easily.

0:15:49 > 0:15:51And now the capers.

0:15:51 > 0:15:54And that's the sauce, really. It's so straightforward,

0:15:54 > 0:15:57but it works a treat with this mutton.

0:15:57 > 0:16:00Interestingly, mutton's a very fatty meat, as you can see,

0:16:00 > 0:16:02but it just looks so delicious here.

0:16:02 > 0:16:06And right back in the 17th century, they, of course, were aware of that,

0:16:06 > 0:16:09and always served it with things like capers, vinegar,

0:16:09 > 0:16:12onions - anything a bit sharp.

0:16:12 > 0:16:15To finish the dish, some of the cooking vegetables

0:16:15 > 0:16:19next to the mutton, and finally, that lovely caper sauce.

0:16:21 > 0:16:27I found out the other day that Loch Fyne means "pure, holy water,"

0:16:27 > 0:16:29and I always remember Johnny calling it

0:16:29 > 0:16:32"a magic soup where anything could thrive."

0:16:34 > 0:16:38This is just a small selection of what comes out of the loch.

0:16:38 > 0:16:40Look at these fabulous langoustines,

0:16:40 > 0:16:43and bloaters, which are whole smoked herrings.

0:16:45 > 0:16:49The lobsters, of course, whelks, and scallops.

0:16:49 > 0:16:51Here they're farmed in lantern nets -

0:16:51 > 0:16:54a technology introduced courtesy of the Chinese.

0:16:57 > 0:17:00In the '80s, all the rage was seafood in puff pastry.

0:17:00 > 0:17:04I remember dishes that were often called rendezvous de fruits de mer,

0:17:04 > 0:17:07where you've got lobster, langoustine, scallops,

0:17:07 > 0:17:10in a puff-pastry case, with lots of cream sauce.

0:17:10 > 0:17:13Well, I loved those dishes, but they were a bit rich

0:17:13 > 0:17:15and this is my sort of echo of it.

0:17:15 > 0:17:18I've just taken some scallops, a vintage cider vinegar -

0:17:18 > 0:17:21a really old farmhouse cider vinegar -

0:17:21 > 0:17:24cream, and just a little bit of puff pastry,

0:17:24 > 0:17:28and I've made this sort of really nostalgic dish - to me, anyway.

0:17:28 > 0:17:32First of all, what I do is take a sheet of puff pastry, roll it out,

0:17:32 > 0:17:34and cut four discs out of that.

0:17:34 > 0:17:38I put it on a greased baking tray, and then just dock it with a fork,

0:17:38 > 0:17:41because I'm actually trying to stop it rise up.

0:17:41 > 0:17:43Next, I take another identical baking tray

0:17:43 > 0:17:47and grease the back of it, and sandwich the whole thing together.

0:17:47 > 0:17:52Put it into a hot oven, about 190 degrees Centigrade, for 15 minutes.

0:17:52 > 0:17:55While that's cooking I do the scallops,

0:17:55 > 0:17:58and I cut them in half horizontally.

0:17:58 > 0:18:00Now, the reason for doing that is I'm going to pan fry them,

0:18:00 > 0:18:03and I want to maximise the surface area of the scallop,

0:18:03 > 0:18:07because that's where you get that lovely caramelised sweet flavour,

0:18:07 > 0:18:09and the colour of pan frying.

0:18:09 > 0:18:12I get a very hot frying pan,

0:18:12 > 0:18:14and I just rub some butter across the bottom -

0:18:14 > 0:18:17very quickly, because I don't want too much butter in there,

0:18:17 > 0:18:19otherwise the scallops get greasy.

0:18:19 > 0:18:23So into the pan go the scallops, and quick as a flash, almost,

0:18:23 > 0:18:25they're over, turned over.

0:18:27 > 0:18:31Season them lightly with salt and freshly ground black pepper,

0:18:31 > 0:18:35give them a final shake, and take them straight off the heat.

0:18:35 > 0:18:38Put them somewhere warm, return the pan to the heat,

0:18:38 > 0:18:41and deglaze it with some cider vinegar.

0:18:41 > 0:18:45Now, you let that reduce to drive off the rawness of the vinegar,

0:18:45 > 0:18:48and then you add some clear chicken stock.

0:18:48 > 0:18:50Then a nice piece of cold butter,

0:18:50 > 0:18:54and you gradually whisk that in, thickening the sauce as you do.

0:18:54 > 0:18:58And now some cream - classic white wine sauce, this -

0:18:58 > 0:19:01but made with cider vinegar to give it extra sharpness.

0:19:01 > 0:19:03And finally, some chopped dill.

0:19:04 > 0:19:05And now for serving.

0:19:05 > 0:19:07First of all, you've got to take the puff pastry out of the oven.

0:19:07 > 0:19:09It should be a nice golden brown.

0:19:09 > 0:19:11Just put one of the discs on a plate,

0:19:11 > 0:19:14pile scallops on top of the dish, and then just,

0:19:14 > 0:19:17as we say in the trade, nap the scallops with a bit of sauce,

0:19:17 > 0:19:20but don't cover them completely with sauce,

0:19:20 > 0:19:24because you want to see that lovely caramelised exterior, as well.

0:19:24 > 0:19:26A little bit round the plate, but don't overdo it.

0:19:26 > 0:19:30It's very rich. A little bit goes a long way, really.

0:19:30 > 0:19:32I mean, that was the trouble with those dishes in the '80s -

0:19:32 > 0:19:34there was just too much.

0:19:34 > 0:19:38So grand rendezvous de fruits de mer, lots of cream, lots of pastry.

0:19:38 > 0:19:41This is just a little chef's nod to the past, if you like.

0:19:49 > 0:19:50Thanks, Rick.

0:19:50 > 0:19:52Now, for this week's masterclass, I thought

0:19:52 > 0:19:55I'd show you how to prepare probably the nation's favourite-ever pudding.

0:19:55 > 0:19:58It's got to be, and it's one of your favourites, too. It is.

0:19:58 > 0:20:00It's a classic sticky toffee pudding with toffee sauce.

0:20:00 > 0:20:03So, the first thing we're going to use with our toffee pudding is,

0:20:03 > 0:20:06of course, the dates. We've got some stoned dates there.

0:20:06 > 0:20:08And we pop those in the pan with some water.

0:20:08 > 0:20:10Now, what we need to do is soften the dates.

0:20:10 > 0:20:14So the idea is not really to bring them to the boil, but just warm it.

0:20:14 > 0:20:16If you bring it to the boil, the water evaporates

0:20:16 > 0:20:19and it alters the recipe. Then we add full-fat butter. Wow.

0:20:19 > 0:20:21None of that miso stuff.

0:20:21 > 0:20:25We add some sugar - proper sugar, none of that palm sugar stuff.

0:20:25 > 0:20:27Proper sugar.

0:20:27 > 0:20:29And there we just add a little bit of vanilla extract,

0:20:29 > 0:20:31just a touch in there.

0:20:31 > 0:20:34And I am just going to quickly mix this together.

0:20:34 > 0:20:35This is the dark brown sugar,

0:20:35 > 0:20:38cos I want to make this cake nice and dark.

0:20:38 > 0:20:39You could use the lighter sugar.

0:20:39 > 0:20:42It just alters the colour of the cake at the end of it,

0:20:42 > 0:20:45but we're actually going to add a little bit more colouring agent

0:20:45 > 0:20:46in there to darken it down even more.

0:20:46 > 0:20:49So all we're going to do is soften up the dates like that.

0:20:49 > 0:20:51Whisk this together. Now, there's no need to get any air in this,

0:20:51 > 0:20:53because the air doesn't come from this. It comes from

0:20:53 > 0:20:55the rising agent that you pop in.

0:20:55 > 0:20:58So, two eggs in, like that.

0:20:59 > 0:21:00Mix it all together.

0:21:03 > 0:21:05And that's all you need to mix it to, just there.

0:21:05 > 0:21:08And then what we do, transfer our whisk.

0:21:08 > 0:21:12We've got our dates here, and then, quite carefully,

0:21:12 > 0:21:15you place your dates in the blender.

0:21:16 > 0:21:18Now, you just put the water and everything in.

0:21:18 > 0:21:21That's why it is important not to boil it too much.

0:21:21 > 0:21:23All you're doing is just softening the dates in there.

0:21:23 > 0:21:25This is where the recipe

0:21:25 > 0:21:28and the origins for this really are kind of mixed.

0:21:28 > 0:21:31I read that the French have said that they've nicked it

0:21:31 > 0:21:35and they started it. But the Canadians reckon they've done it.

0:21:35 > 0:21:37But the Scots reckon they've got the original recipe.

0:21:37 > 0:21:40But the origins are really...mixed.

0:21:40 > 0:21:44There's a place in the Lake District called the Sharrow Bay which...

0:21:44 > 0:21:46where I think one of the best recipes comes from.

0:21:46 > 0:21:49In we go with the baking powder. Straight in.

0:21:49 > 0:21:51Now, if we mix all this lot together,

0:21:51 > 0:21:53it actually starts to rise up straightaway.

0:21:53 > 0:21:56So, what we do is put the whole lot straight in.

0:21:56 > 0:21:59So that's the pureed dates, the water...

0:21:59 > 0:22:02It's one of the easiest cake recipes that you'll do.

0:22:02 > 0:22:03And then you literally just...

0:22:03 > 0:22:05This is where it gets worse.

0:22:05 > 0:22:08You've retired now, so you don't have to worry about it!

0:22:08 > 0:22:10Little and often is good.

0:22:11 > 0:22:14Then you put some golden syrup and black treacle in.

0:22:14 > 0:22:17And then we throw in the flour.

0:22:17 > 0:22:18There's no need to sieve the flour.

0:22:18 > 0:22:21We just take a whisk and whisk it all together.

0:22:21 > 0:22:23It's kind of like what we call the all-in cake method.

0:22:23 > 0:22:25Heart attack waiting to happen, isn't it?

0:22:25 > 0:22:27It gets worse, Kelly, trust me!

0:22:27 > 0:22:30Those people who are watching this on the treadmill, turn it up!

0:22:30 > 0:22:32You've got to run a bit quicker!

0:22:32 > 0:22:34It's going to get a lot worse. Balance.

0:22:34 > 0:22:37That's what I say. Balance. A little bit of something nice is all right.

0:22:37 > 0:22:39Right, this is where I've been going wrong, you see.

0:22:39 > 0:22:44Right, you take a floured and buttered dish, place that in there.

0:22:44 > 0:22:46Set the temperature of the oven

0:22:46 > 0:22:48about sort of 180 degrees centigrade,

0:22:48 > 0:22:49about 160 degrees centigrade.

0:22:49 > 0:22:51It's quite a low oven - 350 Fahrenheit.

0:22:51 > 0:22:53Pop it in there, and it wants to cook

0:22:53 > 0:22:59for a good sort of 20, 25 minutes to cook. And then we've got...

0:22:59 > 0:23:01our sticky toffee pudding.

0:23:01 > 0:23:02The great thing about

0:23:02 > 0:23:06being an athlete is you can eat as much of that stuff as you want.

0:23:06 > 0:23:07Exactly.

0:23:07 > 0:23:10Are you trying to say that and look at me at the same time?

0:23:10 > 0:23:14I was there, you know. But you were a record-holder when you were young.

0:23:14 > 0:23:16I mean... I was. Still at school. Yeah.

0:23:16 > 0:23:18In fact, I won my first English Schools'

0:23:18 > 0:23:21six months after starting athletics.

0:23:21 > 0:23:24And I still hold the school record, apparently. Do you?

0:23:24 > 0:23:27I was at my school sports day the other day.

0:23:27 > 0:23:31And I am pleased to say that not anyone, no-one got near it.

0:23:31 > 0:23:33Nobody got near it? Because then you went...

0:23:33 > 0:23:35You wanted to join the Army, but you were in the Army

0:23:35 > 0:23:38as a physical training instructor. Well, actually, the truth is,

0:23:38 > 0:23:41I joined the Army as a heavy goods vehicle driver,

0:23:41 > 0:23:43believe it or not. That's why your arms are like that!

0:23:43 > 0:23:46That's why I am so massive, you know!

0:23:46 > 0:23:49But my ambition from the age of 14 was to be

0:23:49 > 0:23:51a physical training instructor.

0:23:51 > 0:23:55So I retrained and became a physical training instructor when I was 21.

0:23:55 > 0:23:59Because judo was your thing in the Army. Yeah.

0:23:59 > 0:24:01So I took up judo, became Army judo champion.

0:24:01 > 0:24:04But then you used to beat the guys in the Army at running

0:24:04 > 0:24:05and stuff like that? Yeah.

0:24:05 > 0:24:07They wouldn't let me run against the women,

0:24:07 > 0:24:08so they put me in the men's teams.

0:24:08 > 0:24:11And that was actually my breakthrough back into

0:24:11 > 0:24:12international athletics,

0:24:12 > 0:24:15because of a race that I had done in the Army,

0:24:15 > 0:24:17which qualified me to go to the national trials.

0:24:17 > 0:24:23And in that national trials I ran a world-class time of 4:01,

0:24:23 > 0:24:25and that was it. That was the... That was the start.

0:24:25 > 0:24:28But didn't you watch it at home? You were sat watching TV

0:24:28 > 0:24:30and watching the people you used to race against,

0:24:30 > 0:24:31at the Olympics winning... Yeah.

0:24:31 > 0:24:34..and they were the people that you used to beat? Yeah.

0:24:34 > 0:24:36It's funny, because when I was 14 I watched the Olympic Games,

0:24:36 > 0:24:39which inspired me to be Olympic champion, which I think

0:24:39 > 0:24:41our Games is going to do for many young people.

0:24:41 > 0:24:45And then when I was in the Army, I was actually watching it

0:24:45 > 0:24:48in my Army barracks this time, barrack room,

0:24:48 > 0:24:50and it was the '92 Games.

0:24:50 > 0:24:55And I saw a girl in the 3,000 metres called Lisa York.

0:24:55 > 0:24:59And I thought, "I know her. And I used to be beat her."

0:24:59 > 0:25:02And she was at the Olympics, and that was my other dream,

0:25:02 > 0:25:05since I was 14, was to be Olympic champion.

0:25:05 > 0:25:06So it reignited the dream.

0:25:06 > 0:25:08Right. But you've still got the same passion...

0:25:08 > 0:25:10Even though the Olympics is 20 days away... Yeah.

0:25:10 > 0:25:13..it must be a bit of a shame that you're not actually competing,

0:25:13 > 0:25:15it didn't come around... I don't know. People say that.

0:25:15 > 0:25:19If you could pluck me up from 2004, keep me the age, as well,

0:25:19 > 0:25:22guarantee me two gold medals, I'd be there like a shot.

0:25:22 > 0:25:25But unfortunately, I'm too old.

0:25:25 > 0:25:27But which of the two were you more confident about? Cos...

0:25:27 > 0:25:31Athletics is confidence, as well... It's physical as well as mental.

0:25:31 > 0:25:34Which were the two out of...? Which is your...?

0:25:34 > 0:25:36I did the 800 and the 1,500.

0:25:36 > 0:25:39To be honest, I never really knew what was my best,

0:25:39 > 0:25:41because I used to get...

0:25:41 > 0:25:44I had ten medals before I won my two gold medals,

0:25:44 > 0:25:48which I think most people forget. I didn't just turn up from nowhere.

0:25:48 > 0:25:51But actually, half were at 800 and half were in 1,500.

0:25:51 > 0:25:54And the reason why it was like that is cos I had

0:25:54 > 0:25:56so many injury problems through my career that, actually,

0:25:56 > 0:25:59depending on the type of training that I was able to do,

0:25:59 > 0:26:02it would depend on what race I'd get fit enough for.

0:26:02 > 0:26:04And it just happened to be that.

0:26:04 > 0:26:08So, fortunately, for 2004 I selected both and...

0:26:08 > 0:26:10And then, of course, life after your athletic career,

0:26:10 > 0:26:13you're still involved in it now, doing this mentoring.

0:26:13 > 0:26:14So tell us about that, then,

0:26:14 > 0:26:17cos you've set up this little foundation. That's right.

0:26:17 > 0:26:21On Camp With Kelly. I started it actually before I won my two golds

0:26:21 > 0:26:23at the beginning of 2004.

0:26:23 > 0:26:26The idea of the programme was that

0:26:26 > 0:26:30if I could help stop the dropout rate of teenage girls particularly,

0:26:30 > 0:26:33in sport, and keep, obviously,

0:26:33 > 0:26:36a legacy alive for my own love, which is middle-distance running.

0:26:36 > 0:26:38And...

0:26:38 > 0:26:40So I started the programme,

0:26:40 > 0:26:42because I thought, if I don't achieve my dream,

0:26:42 > 0:26:44I still would have achieved a lot

0:26:44 > 0:26:46but also have a lot of knowledge of the downsides

0:26:46 > 0:26:49and the good sides of sport and hopefully I could help them.

0:26:49 > 0:26:52So the people you're working with, you've got Hannah and Laura in the Olympics?

0:26:52 > 0:26:54It's eight years on, and of course I've had

0:26:54 > 0:26:56a lot of international success.

0:26:56 > 0:26:58But I've got two... In the 1,500.

0:26:58 > 0:27:01There's three in the 1,500 and two of them are out of my programme,

0:27:01 > 0:27:06Laura Weightman and Hannah England. So, really, really pleased for them.

0:27:06 > 0:27:08Great to be part of their journey.

0:27:08 > 0:27:11I've known them since they were very young, as well,

0:27:11 > 0:27:13and that's really just great to see that they are now going to be

0:27:13 > 0:27:16competing for Great Britain in their first Olympic Games. Yeah.

0:27:16 > 0:27:18Hannah and Laura, if you're watching this,

0:27:18 > 0:27:20you can't have any sticky toffee pudding. No, not yet.

0:27:20 > 0:27:23The thing is, you know, because when you go to the Olympic Games,

0:27:23 > 0:27:27of course, it's just fantastic. All the athletes are going to love it.

0:27:27 > 0:27:31But the 1,500-metres final is the last day of the Olympic Games,

0:27:31 > 0:27:34so you don't enjoy any of it!

0:27:34 > 0:27:38Everyone else is partying, people are coming out eating everything

0:27:38 > 0:27:41and anything, and believe me, that happens on day one.

0:27:41 > 0:27:44The swimmers are known for partying. Sorry, swimmers, but you are!

0:27:44 > 0:27:46LAUGHTER

0:27:46 > 0:27:49I will get killed for that!

0:27:49 > 0:27:52But the athletes, in particular the middle-distance runners,

0:27:52 > 0:27:57if you're lucky enough to get into the final, you don't get much luck.

0:27:57 > 0:27:59So all of this has to wait, I'm afraid.

0:27:59 > 0:28:02All this has to wait. There you go. But I can have it. You know.

0:28:02 > 0:28:05People say, "Do I want to compete?" "No, I want to eat."

0:28:05 > 0:28:08Sticky toffee pudding. Now, a word...

0:28:08 > 0:28:12That's about sort of 2,600 calories per portion, just for that bit. OK.

0:28:12 > 0:28:15And then the sauce is made out of double cream, butter, sugar,

0:28:15 > 0:28:17golden syrup and black treacle.

0:28:17 > 0:28:20OK, that's about two days' worth of calories. A bit more.

0:28:20 > 0:28:22And then of course you've got clotted cream,

0:28:22 > 0:28:24ice cream to go with it. So dive in, tell us what you think.

0:28:24 > 0:28:27I'll tuck in. It reminds me of the Army, actually,

0:28:27 > 0:28:29because they used to do sticky toffee pudding.

0:28:29 > 0:28:31I used to queue up at dinner times for this.

0:28:31 > 0:28:33Tell us what you think of that.

0:28:33 > 0:28:37I was good at athletics, you see... Lovely. ..when I was younger.

0:28:37 > 0:28:39Daley Thompson's Track Field.

0:28:39 > 0:28:40That was the best one I did!

0:28:40 > 0:28:42Gorgeous. We need some.

0:28:42 > 0:28:45You're not getting any. How's that? It's absolutely gorgeous.

0:28:45 > 0:28:47I'll go in the gym later.

0:28:51 > 0:28:55Loving Kelly's mantra there. "Don't compete, eat."

0:28:55 > 0:28:57Today we're taking a look back at some of the top recipes

0:28:57 > 0:28:59from the Saturday Kitchen archives,

0:28:59 > 0:29:01and there are still loads on the way.

0:29:01 > 0:29:04Now, up next is Will Holland with a recipe for heavenly halibut.

0:29:04 > 0:29:08It's the smug - smug - and confident Will Holland. Welcome to the show.

0:29:08 > 0:29:09Your first time on the show, as well.

0:29:09 > 0:29:12Congratulations on your Michelin star, as well... Thank you.

0:29:12 > 0:29:14..especially - what are you? 29? 29 years old, yeah.

0:29:14 > 0:29:1629. Incredible. Incredible.

0:29:16 > 0:29:19Everything you wanted out of it or is there more from you yet?

0:29:19 > 0:29:21Or is that just a stepping stone? It's a stepping stone.

0:29:21 > 0:29:24There's more in me yet. I'm still young. There's more in him yet.

0:29:24 > 0:29:26Let's see what we're cooking today. What are we cooking?

0:29:26 > 0:29:30We're going to do Parmesan-crusted halibut... Yes.

0:29:30 > 0:29:32..with a lime emulsion,

0:29:32 > 0:29:34a zingy lime emulsion, which I have got some limes there for. Yeah.

0:29:34 > 0:29:37And then we're going to make a sag aloo with new potatoes,

0:29:37 > 0:29:39spinach and some more spices.

0:29:39 > 0:29:42And then obviously the all-important Parmesan for the crust. OK.

0:29:42 > 0:29:45You're going to get on and prepare our halibut. So tell us about that.

0:29:45 > 0:29:48You want me to grate our Parmesan cheese. Yeah. Right.

0:29:48 > 0:29:50So, using the halibut here... Yeah.

0:29:50 > 0:29:52I've got a nice chunky fillet of halibut.

0:29:52 > 0:29:55It's off a decent-sized fish.

0:29:55 > 0:29:57And you get this kind of skirt on here,

0:29:57 > 0:29:59which we're going to take off and get rid of.

0:29:59 > 0:30:02And then I'm going to cut the halibut into some nice cubes,

0:30:02 > 0:30:06some nice chunks. I'm just going to use this back piece here.

0:30:07 > 0:30:09Just trim that off.

0:30:09 > 0:30:12And, yeah, just about four cubes per person will be nice.

0:30:14 > 0:30:15There you go.

0:30:15 > 0:30:19What about this idea of fish and cheese? Fish and cheese?

0:30:19 > 0:30:23Basically...the cheese is going to add texture to the dish.

0:30:23 > 0:30:27It's going to add a really nice crust, so an interesting texture.

0:30:27 > 0:30:29And, obviously, the Parmesan is really, really salty,

0:30:29 > 0:30:32so it is going to kind of season the dish for us.

0:30:32 > 0:30:35Don't listen to him, Will. I like Welsh rarebit and smoked haddock.

0:30:35 > 0:30:38Lovely. There you go. That's smoked fish, not, you know...

0:30:38 > 0:30:41We've got halibut here. It's quite a meaty fish.

0:30:41 > 0:30:44I grated the Parmesan cheese. The Parmesan, you've done that.

0:30:44 > 0:30:45I've got some spices here.

0:30:45 > 0:30:49I've basically got some mild Madras curry powder, some garam masala,

0:30:49 > 0:30:51some turmeric and some salt.

0:30:51 > 0:30:53I am just going to mix that into the cheese.

0:30:53 > 0:30:56While I am doing this, do you mind getting on with zesting

0:30:56 > 0:30:58and juicing some limes? This is my entire job today, I think.

0:30:58 > 0:31:00Zesting and juicing these.

0:31:00 > 0:31:02So the idea is you just mix this together.

0:31:02 > 0:31:05Mix all the spices together. We need to get this cooking.

0:31:05 > 0:31:09We do. I'm going to tip that out onto the plate and just...

0:31:09 > 0:31:14dab one side of the halibut into this spicy cheesy mix.

0:31:14 > 0:31:17And then I am going to put it straight into a preheated pan.

0:31:19 > 0:31:22There you go. Is there no oil in there?

0:31:22 > 0:31:24No oil in there at all, John. A dry pan.

0:31:24 > 0:31:26And it is on a low to medium heat.

0:31:26 > 0:31:28So that's where you get your crispiness from?

0:31:28 > 0:31:31That's where you get the real crust. Get rid of that excess cheese.

0:31:31 > 0:31:33There you go.

0:31:33 > 0:31:35And then I am going to crack on with the sag aloo. Yeah.

0:31:35 > 0:31:38So I have got some shallots.

0:31:38 > 0:31:41You can use onion or shallots - either/or.

0:31:41 > 0:31:43And I am not going to chop this too finely,

0:31:43 > 0:31:47so that we get some nice pieces of shallot in there. Yeah.

0:31:47 > 0:31:49Now, how does a Michelin star affect your business?

0:31:49 > 0:31:51Some people say it increases turnover.

0:31:51 > 0:31:54Does it increase the popularity of your restaurant?

0:31:54 > 0:31:58It really, really has increased since it got awarded in January.

0:31:58 > 0:32:00Yeah.

0:32:00 > 0:32:02Obviously, the restaurant is in Ludlow,

0:32:02 > 0:32:07and Ludlow is kind of in the middle of nowhere. Yeah. It's...

0:32:07 > 0:32:09You're not accidentally driving through Ludlow

0:32:09 > 0:32:10and stop off for something to eat.

0:32:10 > 0:32:13So it has turned it into a real destination restaurant.

0:32:13 > 0:32:15But it is also kind of like the sister restaurant to L'Ortolan.

0:32:15 > 0:32:18Yeah, it is the younger sister restaurant to L'Ortolan.

0:32:18 > 0:32:21They are both owned by Alan Murchison, who's my boss. Yeah.

0:32:21 > 0:32:23And I have worked for Alan for five years.

0:32:23 > 0:32:27Nice that you've given a plug there. Yeah. Good old Alan.

0:32:27 > 0:32:30There's a sink at the back if you want to wash your hands.

0:32:30 > 0:32:31There you go. Excellent. Right.

0:32:31 > 0:32:33And it's literally only been open 18 months.

0:32:33 > 0:32:37The restaurant has been open... It's actually its second birthday today.

0:32:37 > 0:32:39Right. We opened the restaurant...

0:32:40 > 0:32:44..July 11th, 2007, so it is two yesterday exactly. Happy birthday.

0:32:44 > 0:32:46Happy birthday, there you go.

0:32:46 > 0:32:48So I have got some shallots and garlic

0:32:48 > 0:32:50just sweating down in that pan there. Yeah.

0:32:50 > 0:32:52And I'm going to add some spices.

0:32:52 > 0:32:53Again, the same spices.

0:32:53 > 0:32:56Garam masala, Madras curry powder and turmeric.

0:32:56 > 0:32:58I'm going to add them in nice and early

0:32:58 > 0:33:00so the spices get really, really...

0:33:00 > 0:33:03So the same as what we've got on top of the halibut? Yeah.

0:33:03 > 0:33:06And the spices are going to get nicely roasted in there.

0:33:06 > 0:33:07So you've got the zest of two limes

0:33:07 > 0:33:10and the juice of three? Yeah. There you go.

0:33:10 > 0:33:12I'm going to put that into a pan here.

0:33:12 > 0:33:14And we're just going to get that reducing down.

0:33:14 > 0:33:17There's an interesting sauce to go with it.

0:33:17 > 0:33:19It's got quite a nice little zing to it. It's really, really zingy.

0:33:19 > 0:33:21Obviously, the lime is very acidic,

0:33:21 > 0:33:25so to help it be not so acidic we're going to put some sugar in there.

0:33:25 > 0:33:27Yeah.

0:33:27 > 0:33:30And you're almost going to cook the fish entirely through on one side.

0:33:30 > 0:33:34Yeah. You can see that it's just starting to cook at the bottom.

0:33:34 > 0:33:36It means that the crust is going to really, really form,

0:33:36 > 0:33:38get a lot of texture in there,

0:33:38 > 0:33:41and the fish will just cook. So we're looking for it to be

0:33:41 > 0:33:44half to three-quarters cooked on one side before we turn it over. OK.

0:33:44 > 0:33:47Just going to put a bit of butter in there, as well.

0:33:49 > 0:33:52So the idea is we're almost just toasting these spices off?

0:33:52 > 0:33:54A little bit of oil. A little bit of oil.

0:33:54 > 0:33:58And as I said, get the spices in there nice and early on, just so

0:33:58 > 0:34:01they've got time to really cook out so you haven't got that kind of

0:34:01 > 0:34:03raw spice in there.

0:34:03 > 0:34:07OK. Potatoes. Yeah. We've got some new potatoes.

0:34:07 > 0:34:10Nice at this time of the year. New potatoes...

0:34:10 > 0:34:13These are already cooked new potatoes. Parboiled. Yeah.

0:34:13 > 0:34:15Going to pop them in there and just let them

0:34:15 > 0:34:19take on that lovely roasted spice flavour.

0:34:19 > 0:34:21So that sauce you've got is what?

0:34:21 > 0:34:23Just lime juice and zest, sugar and butter

0:34:23 > 0:34:25and you just boil the whole lot together? Yes. You boil it together.

0:34:25 > 0:34:28I've called it an emulsion... Don't tell him too much.

0:34:28 > 0:34:30It'll be in his book! LAUGHTER

0:34:30 > 0:34:33I've called it an emulsion because basically I am emulsifying a fat -

0:34:33 > 0:34:36in this case butter - with something else -

0:34:36 > 0:34:37which in this case is lime juice.

0:34:37 > 0:34:41And so we're just going to make it into a syrup, basically.

0:34:41 > 0:34:45I've popped some baby spinach in there to finish the sag aloo off.

0:34:45 > 0:34:48And I am actually going to turn the heat off on that just to let...

0:34:48 > 0:34:50the residual heat in the pan just wilt the baby spinach.

0:34:50 > 0:34:53You can see almost that's almost ready to be turned.

0:34:53 > 0:34:54That's all... I think it is ready.

0:34:54 > 0:34:56You can see it cooking halfway up the side. Yeah.

0:34:56 > 0:34:59People often panic with this and end up turning it over beforehand,

0:34:59 > 0:35:01but then you can't tell whether it is cooked in the middle.

0:35:01 > 0:35:05Yeah, definitely. It's really a case of just letting it do its thing

0:35:05 > 0:35:07on one side.

0:35:07 > 0:35:10And as you can see, the Parmesan is really, really crusted up.

0:35:10 > 0:35:13This is where you get the crusted... Really, really crusted,

0:35:13 > 0:35:14just one side.

0:35:14 > 0:35:16If you were feeling crazy, I mean, dust the whole lot

0:35:16 > 0:35:19and colour all sides to get a really good crust on there.

0:35:19 > 0:35:21But this is where you're going to change the flavour of this

0:35:21 > 0:35:22quite a lot.

0:35:22 > 0:35:24Basically, you can see the lime emulsion has come down

0:35:24 > 0:35:26so it's really, really syrupy.

0:35:26 > 0:35:29I'm just going to pour that into the fish pan. Yeah.

0:35:29 > 0:35:32And you'll see that I have taken that pan off the heat.

0:35:32 > 0:35:36And it is basically just that the underside of the fish is going

0:35:36 > 0:35:39to almost poach in the lime emulsion there.

0:35:39 > 0:35:41Now, I mentioned the Acorn Awards.

0:35:41 > 0:35:44They are actually quite prestigious awards, aren't they, really?

0:35:44 > 0:35:46They are. You're quite...

0:35:46 > 0:35:48They're pretty serious awards for the industry.

0:35:48 > 0:35:50For the industry. And to get one, especially your age...

0:35:50 > 0:35:53You have to be under 30 to win one, so I have just scraped in there.

0:35:53 > 0:35:58Yeah. But the Acorn Awards have been going for over 20 years.

0:35:58 > 0:36:02Right. And they basically recognise 30 rising stars of the industry

0:36:02 > 0:36:03under the age of 30.

0:36:03 > 0:36:06And former winners include Marco Pierre White and...

0:36:06 > 0:36:09really... Some pretty good company there. Some good company.

0:36:09 > 0:36:13But the true test is in the eating. The true test is in eating.

0:36:13 > 0:36:16Here you go. I'm going to just...

0:36:16 > 0:36:20put some of this sag aloo on the plate there.

0:36:20 > 0:36:23In essence, it is actually quite a simple dish, isn't it, really?

0:36:23 > 0:36:24It's quite quick.

0:36:24 > 0:36:26It's quick and easy. Especially if you've got,

0:36:26 > 0:36:28like, some new potatoes -

0:36:28 > 0:36:32possibly you've cooked too many the day before - just to use them up

0:36:32 > 0:36:34and make a sag aloo like that.

0:36:34 > 0:36:36Really, really nice.

0:36:36 > 0:36:38And then, as I said,

0:36:38 > 0:36:41the halibut is finished off cooking by poaching one side.

0:36:41 > 0:36:44So we've kind of crusted and roasted one side.

0:36:44 > 0:36:47The secret is not to baste it in the sauce. Not baste it.

0:36:47 > 0:36:49Cos you'd lose that crust. It's very, very tempting

0:36:49 > 0:36:54to sort of ladle the emulsion over

0:36:54 > 0:36:55the top of it.

0:36:55 > 0:36:56So we're not going to do that.

0:36:56 > 0:36:59And then I'm just going to use a whisk here and just...

0:37:00 > 0:37:03..make sure that all the ingredients in the pan

0:37:03 > 0:37:05have come together nicely.

0:37:05 > 0:37:07And then we're just going to...

0:37:07 > 0:37:08Sauce over the top.

0:37:08 > 0:37:10Over and around. Yeah.

0:37:10 > 0:37:13And this is going to add the acidity, which is essential.

0:37:13 > 0:37:15And then the final bit, cos we've got

0:37:15 > 0:37:16this fancy coriander cress.

0:37:16 > 0:37:18Coriander cress. All the rage at the moment.

0:37:18 > 0:37:19But with dishes like this,

0:37:19 > 0:37:20use it intelligently.

0:37:20 > 0:37:24Really nice sort of perfumed coriander, not too strong,

0:37:24 > 0:37:26to finish it off. Looks absolutely delicious.

0:37:26 > 0:37:28Will, remind us what that dish is again.

0:37:28 > 0:37:33That is Parmesan-crusted halibut, sag aloo and a lime emulsion.

0:37:33 > 0:37:35Coming to the NHS...

0:37:35 > 0:37:37LAUGHTER ..possibly, near you.

0:37:37 > 0:37:39I don't know about that. Not if it comes to me first!

0:37:43 > 0:37:47I tell you what, it just smells and looks delicious.

0:37:47 > 0:37:49This is the best-smelling studio I've ever been in!

0:37:49 > 0:37:53There you go. You've got to be quick in this game. So dive in. Man.

0:37:53 > 0:37:56Other fish that you could use? People with halibut...

0:37:56 > 0:37:59It's often quite difficult to get hold of. It's a great fish, but...

0:37:59 > 0:38:04It's a great fish. I think basically the key is chunky and white. Yeah.

0:38:04 > 0:38:07I mean, we... Things like cod or...?

0:38:07 > 0:38:10Cod, haddock, monkfish would be really nice with that.

0:38:10 > 0:38:13I do a dish at the restaurant with scallops. Exactly the same.

0:38:13 > 0:38:16I know scallops aren't quite as readily available as white fish.

0:38:16 > 0:38:18That's fantastic.

0:38:18 > 0:38:21I have never eaten a dish containing Parmesan that I didn't like.

0:38:21 > 0:38:23It's very, very good. Fantastic flavour.

0:38:23 > 0:38:25Just got that nice flavour over the top of it.

0:38:25 > 0:38:28Guys? That's not coming back this end. Silence just at the end.

0:38:28 > 0:38:31It's great. You don't get the taste of cheese.

0:38:31 > 0:38:33You get the salt from the cheese, don't you?

0:38:33 > 0:38:36And that sort of lovely sweet and sour flavour. It's just delicious.

0:38:36 > 0:38:38Would he pass the first round on MasterChef?

0:38:38 > 0:38:40He's through the first round!

0:38:45 > 0:38:48That's a really quick and easy recipe with a really tasty payoff.

0:38:48 > 0:38:51You need to try that one. Now, some fun with Floyd.

0:38:51 > 0:38:55He's serving up a gazpacho soup and he's making a VERY strong cocktail.

0:38:55 > 0:38:56Take a look.

0:38:58 > 0:39:00These men are fishing for boquerones - tiny fish

0:39:00 > 0:39:04they dust in seasoned flour and fry quickly in virgin olive oil.

0:39:04 > 0:39:08In a scene unchanged since biblical times, they lower their nets

0:39:08 > 0:39:11to catch the small fish that come inshore to feed during the night.

0:39:11 > 0:39:14Sardines, anchovies and mullet are the prize.

0:39:14 > 0:39:16And while the Mediterranean sun is still weak

0:39:16 > 0:39:18and the tourists are nursing their hangovers,

0:39:18 > 0:39:21they are busy trying their luck against the sea.

0:39:21 > 0:39:23It's not because they need to - they make most of their money

0:39:23 > 0:39:26by hiring out sunbeds, running bars and selling ice creams.

0:39:26 > 0:39:30But before the tourists came, it was an essential part of their lives,

0:39:30 > 0:39:33a part they refuse to let go, and more strength to their elbow, too.

0:39:34 > 0:39:37Well, there it is. As so often happens on the Floyd programmes,

0:39:37 > 0:39:41we shoot our nets and catch absolutely nothing.

0:39:41 > 0:39:43As the good Lord said, cast your bread on the waters

0:39:43 > 0:39:46and ye shall get back soggy bread. Anyway, it doesn't really matter.

0:39:46 > 0:39:49There is no fish, but instead I will cook a gazpacho, which is

0:39:49 > 0:39:51really the signature dish of Andalusia.

0:39:56 > 0:39:59Soon the beach here at Torremolinos is full.

0:39:59 > 0:40:02It's time for Andalusian cooking sketch numero uno.

0:40:02 > 0:40:05Clive, if you could tear yourself away from these tomatoes,

0:40:05 > 0:40:07I want to explain to you exactly what I am doing here.

0:40:07 > 0:40:10It's a dish, it's a wonderful important dish from Andalusia,

0:40:10 > 0:40:13involving tomatoes, peppers, olive oil, things like that.

0:40:13 > 0:40:17And it is called gazpacho. It's an iced soup. It's salad in a glass.

0:40:17 > 0:40:20It's a liquid salad. It's a soup very often abused by people

0:40:20 > 0:40:22because they don't really understand what it is.

0:40:22 > 0:40:24Sometimes they make it with just tomato juice

0:40:24 > 0:40:25and throw a few things into it.

0:40:25 > 0:40:27But, in fact, there is more to it than that,

0:40:27 > 0:40:29and this is a holiday place and people like to enjoy themselves.

0:40:29 > 0:40:31So we thought we wouldn't be prissy

0:40:31 > 0:40:33like they do on those studio-based cooking programmes

0:40:33 > 0:40:36where everything is done so carefully with weights and measures

0:40:36 > 0:40:39and rubber gloves and measuring sticks and the whole thing.

0:40:39 > 0:40:42We thought we'd make some real gazpacho, in a bucket.

0:40:42 > 0:40:45And gazpacho is very easy to make. Now, watch this.

0:40:45 > 0:40:48You throw the tomatoes in. OK, put that there.

0:40:48 > 0:40:49You throw the cucumber in.

0:40:49 > 0:40:51Back up just for a second.

0:40:51 > 0:40:54Everything is a very precisely weighed, precisely measured.

0:40:54 > 0:40:56Thank you very much, Miguel.

0:40:56 > 0:40:58Onions go in, no problem.

0:40:58 > 0:41:00Thank you, Miguel. Great.

0:41:00 > 0:41:02Tomato ketchup - I mean, tomato juice.

0:41:02 > 0:41:04Thank you, Miguel.

0:41:04 > 0:41:06A load of ice and water.

0:41:06 > 0:41:08Thank you. Thank you, Miguel.

0:41:08 > 0:41:11Excellent. Then you just throw in some wine vinegar.

0:41:12 > 0:41:14Quite a bit of that.

0:41:14 > 0:41:16You put in some olive oil, which is

0:41:16 > 0:41:20of course the cooking method of the region. They always use olive oil.

0:41:20 > 0:41:22You put in some tarragon.

0:41:22 > 0:41:23Very carefully...

0:41:23 > 0:41:2618 leaves of tarragon, for those of you who want to be exactly precise.

0:41:26 > 0:41:28OK. 18 leaves of tarragon.

0:41:28 > 0:41:3123? grains of sugar - of salt, I mean.

0:41:31 > 0:41:33Not a problem at all.

0:41:33 > 0:41:35And 15 grinds of the peppermill.

0:41:37 > 0:41:40And finally just a little bit of...

0:41:40 > 0:41:42garlic. And then...

0:41:42 > 0:41:45This is the sort of thing you can do at home with

0:41:45 > 0:41:47the supervision of an adult, OK? It's very important.

0:41:47 > 0:41:49Because you take your blender... WHIRRING

0:41:49 > 0:41:52It's like something out of a chainsaw massacre.

0:41:53 > 0:41:54OK, and you just go...

0:42:06 > 0:42:08Let me switch this damn thing off.

0:42:08 > 0:42:10It's more like an outboard motor than a blender.

0:42:10 > 0:42:12Listen, that's going to take about 15 minutes,

0:42:12 > 0:42:14so I'll get one of my team of home economists to do that,

0:42:14 > 0:42:16because, as you know, I do none of this cooking myself.

0:42:16 > 0:42:19It's all done by experts in the background. Instead, we'll move over

0:42:19 > 0:42:21and meet my latest, greatest chum, Miguel, whose bar this is.

0:42:21 > 0:42:24And we're going to have a drink, because we're thirsty, it's hot,

0:42:24 > 0:42:27it's holiday time in - where are we? - Andalusia. And we need a drink.

0:42:27 > 0:42:30So we have the famous and the classic sangria.

0:42:30 > 0:42:32We start with what? The ice. Ice.

0:42:32 > 0:42:34OK, now the first thing is, lots of ice.

0:42:34 > 0:42:36Happy ice? Very happy. Very happy ice.

0:42:36 > 0:42:39Very important that things are happy where you're having a good time.

0:42:39 > 0:42:43Happy ice. Followed by some very happy Cointreau.

0:42:43 > 0:42:45And you can make this happy as you like.

0:42:45 > 0:42:48The more you put in, the more happy the ice gets. Is that right?

0:42:48 > 0:42:52Cointreau? Excellent. And then we put the fruit in. Yeah. Right.

0:42:52 > 0:42:56This is finely chopped, lovely Spanish limes, lemons and oranges.

0:42:56 > 0:42:59Finely diced. That much? Is that fine? It's OK.

0:42:59 > 0:43:02That's happy, isn't it? That's quite happy.

0:43:02 > 0:43:05Then to make it really happy, you get some banana liqueur.

0:43:05 > 0:43:07Now, this is Miguel's own special recipe.

0:43:07 > 0:43:10You might not have banana liqueur at home. You could use another liqueur.

0:43:10 > 0:43:12But he likes to put banana liqueur in.

0:43:12 > 0:43:15And I like to add a little bit more than he normally does. It's OK.

0:43:15 > 0:43:17Is that OK? Right. Now brandy.

0:43:17 > 0:43:20Then a lovely Spanish brandy. 103.

0:43:21 > 0:43:25And we put a fair amount of that in. It's OK. Is that OK?

0:43:25 > 0:43:28Yeah, yeah. Is that really happy? Very happy. Very, very happy.

0:43:28 > 0:43:29Very happy. Excellent.

0:43:29 > 0:43:34Then some Andalusian wine. Happy wine.

0:43:34 > 0:43:37Time for a stir. That's OK. That's OK? It's OK? Right.

0:43:37 > 0:43:41It's OK. A little bit of lemon. Then we have some fizzy lemon. Yeah.

0:43:41 > 0:43:43And a little bit of orange. A little bit of orange.

0:43:43 > 0:43:47And what we mustn't forget is some cinnamon. Pop in some cinnamon.

0:43:47 > 0:43:49And sugar. And happy sugar.

0:43:49 > 0:43:51This is a very happy place.

0:43:51 > 0:43:54And to make ourselves even more happy...

0:43:54 > 0:43:57as a rest from grinding up the gazpacho,

0:43:57 > 0:44:01we can cheer ourselves up with the classic drink of Andalusia,

0:44:01 > 0:44:04the classic drink of Spain, which is...

0:44:04 > 0:44:06Cheers. Cheers. Salud.

0:44:06 > 0:44:08CHEERING

0:44:15 > 0:44:18Now, Clive, if I can have really one of your big, famous,

0:44:18 > 0:44:20fat close-ups on the soup bowl,

0:44:20 > 0:44:22I can just go over the finer points of the whole soup.

0:44:22 > 0:44:25You remember that I have basically liquidised tomatoes

0:44:25 > 0:44:27with red peppers, green peppers and all that stuff

0:44:27 > 0:44:28and got that lovely soup there.

0:44:28 > 0:44:31Then I've garnished it with very finely chopped onion,

0:44:31 > 0:44:33finely chopped cucumber,

0:44:33 > 0:44:35finely chopped red peppers and green peppers,

0:44:35 > 0:44:38and little croutons fried in olive oil and garlic.

0:44:38 > 0:44:40That's fine. Back up to me, please.

0:44:40 > 0:44:43That's all very good. I'm pretty pleased with it.

0:44:43 > 0:44:45But it really depends on Miguel - whether he thinks it is any good.

0:44:45 > 0:44:48So what do you think of the gazpacho?

0:44:48 > 0:44:51Very good. Fantastic.

0:44:51 > 0:44:54Sangria is... Mm-hm-hm!

0:44:54 > 0:44:55I think so. Yeah.

0:44:58 > 0:45:01Many people mistakenly think that flamenco is a signature tune

0:45:01 > 0:45:02for the whole of Spain.

0:45:02 > 0:45:05In fact, it is a deeply passionate expression of sadness and love

0:45:05 > 0:45:08from Andalusia's gipsy heart. This is Tom Innes' version.

0:45:10 > 0:45:13Anyway, my musical knowledge is nil, so I invited my new chum,

0:45:13 > 0:45:14John Williams, to educate me.

0:45:15 > 0:45:18As a cook, you can tell the difference between the north

0:45:18 > 0:45:19and the south of a Mediterranean country.

0:45:19 > 0:45:21In the north, it's butter cooking,

0:45:21 > 0:45:23and in the south, it's olive oil cooking.

0:45:23 > 0:45:26Is there a musical comparison? Certainly.

0:45:26 > 0:45:28I mean, I think in Spain, flamenco, whether it is good or bad

0:45:28 > 0:45:32or commercial or what you expect to find as a tourist, is identified

0:45:32 > 0:45:35with Andalusia, you know, with southern Spain.

0:45:35 > 0:45:39But if you go to other parts of Spain, Galicia in the north-west,

0:45:39 > 0:45:42you hear the bagpipes, you hear pipes and drums and things

0:45:42 > 0:45:45in the Basque country and Catalonia.

0:45:45 > 0:45:48Every region has its very identifiable music, you know,

0:45:48 > 0:45:53and one of the pities about the sort of Spanish myth of music is,

0:45:53 > 0:45:56I would say, that it is only flamenco music.

0:45:56 > 0:45:57And, of course, it is not.

0:45:57 > 0:46:00It is a very traditional, deep music, of the deep South,

0:46:00 > 0:46:03the Gipsies, but it is not the music with the whole of Spain.

0:46:03 > 0:46:06There are many other regions with beautiful folk songs,

0:46:06 > 0:46:08beautiful dances, and everything else.

0:46:10 > 0:46:12Wasn't that good? It's only a cookery...

0:46:12 > 0:46:14You can see all right, can't you? It's only a cookery programme,

0:46:14 > 0:46:17we don't often get people of the calibre of John Williams

0:46:17 > 0:46:20to give us a quick 30-second musical sketch.

0:46:20 > 0:46:21Brilliant, wasn't it?

0:46:30 > 0:46:33Malaga is like a rich layer cake. At its base, you have a nice

0:46:33 > 0:46:36chunky slice of Roman and Venetian influence,

0:46:36 > 0:46:38a thick slab of Moorish culture, topped with an icing of

0:46:38 > 0:46:41Visigoth and Christian traditions. Quite delicious.

0:46:43 > 0:46:46Thanks, Clive, that is enough of a general view of Malaga.

0:46:46 > 0:46:47Let's get on with the cooking sketch.

0:46:47 > 0:46:50Malaga, apart from fine food, has other wondrous things to offer,

0:46:50 > 0:46:53and one of them is an aperitif called Malaga.

0:46:53 > 0:46:57It's a voluptuous, soft, fruity red wine, made from the Moscatel grape,

0:46:57 > 0:47:01and makes a splendid aperitif before you cook your lunch, which...

0:47:02 > 0:47:05..I'm about to do. It is a very simple dish,

0:47:05 > 0:47:08well known in this region, using sherry and prawns and ham.

0:47:08 > 0:47:11All things that are very Spanish. If you want to have a quick spin

0:47:11 > 0:47:15around the ingredients, here they are. We have sherry and parsley,

0:47:15 > 0:47:18wonderful fresh prawns, mountain ham, finely diced,

0:47:18 > 0:47:22finely chopped parsley, some mustard, some butter, and finally,

0:47:22 > 0:47:25have a lingering look on those beautifully arranged prawns,

0:47:25 > 0:47:27some peeled prawns ready to cook.

0:47:27 > 0:47:29Lingered long enough? Thank you.

0:47:29 > 0:47:32Now, while you weren't here, I made a very simple white sauce.

0:47:32 > 0:47:36I melted some butter in a pan, added some flour, added some milk,

0:47:36 > 0:47:40made a smooth white sauce like this, Clive, and then I added some

0:47:40 > 0:47:43fish stock to it to give it a lovely, creamy, fishy flavour.

0:47:43 > 0:47:47To make it even more delicious, I am going to add a little tiny bit...

0:47:47 > 0:47:51Just down here, a little bit of mustard into that, as well.

0:47:51 > 0:47:53I'm going to stir that in. Right, OK.

0:47:53 > 0:47:56Now, over here, I've got the pan, so up on the pan, please, Clive.

0:47:56 > 0:47:58Some butter. If you hear a lot of hissing

0:47:58 > 0:48:01and spluttering noises, it is because bits of rain are dropping...

0:48:01 > 0:48:03Oh, and butter's melting.

0:48:03 > 0:48:06Clive, do you know, it hasn't rained here for five months, and this is

0:48:06 > 0:48:09our first outdoor cooking sketch, and of course, it is tipping down.

0:48:09 > 0:48:11Anyway, never mind. Prawns go straight into there.

0:48:12 > 0:48:14Sizzle, sizzle, sizzle.

0:48:14 > 0:48:16Lovely fresh prawns.

0:48:16 > 0:48:17Stay with it, Clive, please.

0:48:17 > 0:48:21We chuck in the ham straightaway, like that.

0:48:21 > 0:48:26The parsley straightaway, sear them under this fierce heat.

0:48:26 > 0:48:29OK, and then, whack a bit of sherry in.

0:48:33 > 0:48:34And let them bubble for a couple of moments.

0:48:34 > 0:48:38And now, there will be a small musical interlude.

0:48:38 > 0:48:39Back on the pot!

0:48:45 > 0:48:49PLAYS SLOW MELANCHOLY MELODY

0:49:01 > 0:49:03Go easy on the sherry, Floyd.

0:49:03 > 0:49:06I just had a couple of glasses of local red.

0:49:06 > 0:49:07You play it, I'll cook it, OK?

0:49:25 > 0:49:28Many have searched for, and found, peace and security in

0:49:28 > 0:49:31these mountains, just a few miles from the crowded beaches

0:49:31 > 0:49:33of the Costa Del Sol. And once upon a time,

0:49:33 > 0:49:36these sierras were refuges for highwaymen and bandits.

0:49:36 > 0:49:40Now they are home to lots of people with electric gates and Dobermans,

0:49:40 > 0:49:42so things haven't changed that much.

0:49:42 > 0:49:45I'm sure John won't mind me talking over his music.

0:49:45 > 0:49:46Oh, he does! I'll shut up.

0:49:59 > 0:50:01While John is concentrating on this tricky bit,

0:50:01 > 0:50:02a few more gastronomic tips.

0:50:02 > 0:50:04Sorry to interrupt, but it is a cookery programme.

0:50:04 > 0:50:07Pomegranates grow in confusion, and there are figs,

0:50:07 > 0:50:10probably planted by the Arabs, as well as quinces, hard as nails,

0:50:10 > 0:50:13but when cooked, they make a wonderful aromatic jelly.

0:50:13 > 0:50:15Delicious with cheese.

0:50:15 > 0:50:18And, of course, olives, which John Williams adores.

0:50:38 > 0:50:40He is brilliant, and I didn't say, "If music be the food,"

0:50:40 > 0:50:42and all that nonsense, but he is first class.

0:50:42 > 0:50:45Right, the sauce now goes into the prawns.

0:50:46 > 0:50:48Like that. They need a quick twiddle round.

0:50:48 > 0:50:51Don't forget, what I did, I fried the prawns in butter with

0:50:51 > 0:50:54finely chopped ham and parsley, and the mustard sauce with a fish stock

0:50:54 > 0:50:56goes on top of it like that.

0:50:56 > 0:51:00Anyway, that was John's brilliant tribute to Malaga.

0:51:00 > 0:51:02This is my tribute to him.

0:51:02 > 0:51:07It's a Malaga dish of prawns and parsley and ham and sherry and milk

0:51:07 > 0:51:10and butter, and I hope he likes it as much as I like his music.

0:51:12 > 0:51:16You know, after... When you are playing concerts all over the place,

0:51:16 > 0:51:20you tend to eat and go for it after the concert in the evening,

0:51:20 > 0:51:23you know. So this, for lunchtime, is unbelievable, and...

0:51:25 > 0:51:29By you, I mean I can dine out on this, you know what I mean?

0:51:29 > 0:51:30Cooked lunch by Floyd, my God.

0:51:30 > 0:51:35This is wonderful, though. I mean, what...? This is fantastic.

0:51:35 > 0:51:37What it is, very simply, you were too busy twanging your guitar

0:51:37 > 0:51:40to notice what I was actually doing, and I was

0:51:40 > 0:51:42working really hard while you were doing that, I'll have you know.

0:51:42 > 0:51:45It's... I heard you say sherry, I remember that.

0:51:45 > 0:51:49Yes, well, fresh shrimps, fried in butter with very finely chopped

0:51:49 > 0:51:52mountain ham, parsley, flamed in a little sherry,

0:51:52 > 0:51:54and then a light fish white sauce poured over it,

0:51:54 > 0:51:57with a little bit of mustard just to give it a little bit of tang.

0:51:57 > 0:52:00But, listen, when you are not playing guitar, do you cook?

0:52:00 > 0:52:04I do. I mean, I am by no means a fine... I don't do special things.

0:52:04 > 0:52:07I love it. I love mucking around the kitchen.

0:52:07 > 0:52:10I call it mucking around the kitchen, not really cooking, but no,

0:52:10 > 0:52:12I really do. I try bits of curry, and...

0:52:12 > 0:52:15fish in the oven, and things like that. All the easy things.

0:52:15 > 0:52:18But, you know, perhaps even I could remember this.

0:52:18 > 0:52:20Fantastic. It's wonderful.

0:52:20 > 0:52:22It won't make you fat, I promise. No, it won't, no.

0:52:22 > 0:52:24And even if it did, I wouldn't care!

0:52:24 > 0:52:27I don't actually worry about it that much, no.

0:52:27 > 0:52:29Anyway, John, the music was fabulous, and I promise you,

0:52:29 > 0:52:32this won't make you fat, and the cheque's in the post.

0:52:32 > 0:52:34And I look forward to the next one.

0:52:34 > 0:52:36Cheers, old bean. Cheers. Thanks.

0:52:36 > 0:52:37God bless you. Fantastic.

0:52:44 > 0:52:47Picasso's early inspiration might well have come from one of these

0:52:47 > 0:52:50wonderful bars, where they serve not sherry, but Malaga wine.

0:52:50 > 0:52:53Traditionally grown from the Pedro Ximinez grape,

0:52:53 > 0:52:55but today mixed with other varieties.

0:52:55 > 0:52:58The tastes vary from pleasantly dry to seriously sweet,

0:52:58 > 0:53:01but the atmosphere is superb.

0:53:01 > 0:53:04After a glass or two, even three, with the odd tapas of prawn

0:53:04 > 0:53:07and muscles and squid, you can spend a brilliantly inexpensive evening

0:53:07 > 0:53:10in a bar that hasn't changed for a couple of centuries.

0:53:10 > 0:53:12Where Pablo Picasso at the turn of the century, as a young man,

0:53:12 > 0:53:14probably came with his chums.

0:53:14 > 0:53:16A glass of rich Malaga wine in one hand,

0:53:16 > 0:53:17and a piece of chalk in the other.

0:53:17 > 0:53:20He might have pondered the revolutionary art form,

0:53:20 > 0:53:22which the world would come to know as Cubism.

0:53:22 > 0:53:24Well, he MIGHT have.

0:53:32 > 0:53:34Don't you just love him? Now, as ever on Best Bites,

0:53:34 > 0:53:37we are taking a look back at some of our favourite recipes

0:53:37 > 0:53:38from the Saturday Kitchen archives.

0:53:38 > 0:53:42Still to come on today's show, it's Omelette Challenge time,

0:53:42 > 0:53:45as Nathan Outlaw takes on Jason Atherton at the hobs.

0:53:45 > 0:53:48Mark Sargent is here with two dishes of delicious tapas.

0:53:48 > 0:53:51He serves up chorizo with a reduced red wine sauce,

0:53:51 > 0:53:54and chorizo with prawns and sherry.

0:53:54 > 0:53:57And Hayley Westenra faces her food heaven or food hell.

0:53:57 > 0:54:00Did she get her food heaven - steamed plaice in a creamy white wine sauce

0:54:00 > 0:54:03with broccoli, asparagus and mushrooms? Or her food hell -

0:54:03 > 0:54:08stir-fried vegetables with seared tuna and a soy and sesame dressing?

0:54:08 > 0:54:10You can find out what she got at the end of the show.

0:54:10 > 0:54:12Now, up next it's Tony Singh,

0:54:12 > 0:54:15with a dish that may contain traces of nuts.

0:54:15 > 0:54:18So, what's on the menu today, Chef Tony?

0:54:18 > 0:54:20It sounds a bit weird - chicken thighs with peanut butter sauce.

0:54:20 > 0:54:23Doesn't sound weird to me, sounds pretty good! I like that.

0:54:23 > 0:54:24So, we're going to marinate the chicken first.

0:54:24 > 0:54:29We'll marinate the chicken in only a few ingredients. What was left.

0:54:29 > 0:54:32What was left! Rub it in, rub it in!

0:54:32 > 0:54:34No, no, but it comes back to the style of food I'm doing.

0:54:34 > 0:54:37It's from my new book, Tasty.

0:54:37 > 0:54:39Didn't take you long to get THAT in, did it?! No, no.

0:54:39 > 0:54:41I've got to try and get it in there!

0:54:41 > 0:54:43Good, I'm really impressed!

0:54:43 > 0:54:46So, we've got our ginger and our garlic. This is for...?

0:54:46 > 0:54:48That's for the sauce. The sauce at the end.

0:54:48 > 0:54:51The dish is based on bang bang chicken and kung pao chicken,

0:54:51 > 0:54:52so it's Sichuan cooking. Right.

0:54:52 > 0:54:56But the real star is the nuts that we're going to caramelise,

0:54:56 > 0:54:58which is great.

0:54:58 > 0:54:59And you've got loads of them,

0:54:59 > 0:55:01so it's really good for sweet and savoury dishes.

0:55:01 > 0:55:04Now, your book's not based on Indian food - well, not at all, really.

0:55:04 > 0:55:06There's some Indian food.

0:55:06 > 0:55:10My cooking in the book's based on my Indian Sikh heritage,

0:55:10 > 0:55:14my Scottish heritage, my travels, but it's all about tasty food.

0:55:14 > 0:55:15The book's called Tasty,

0:55:15 > 0:55:18so it's about simple, accessible food that's not cheffy. Yeah.

0:55:18 > 0:55:21You know what I mean? And that's the same with the restaurant.

0:55:21 > 0:55:24Opened a new restaurant, and it's the same thing. It's fun food.

0:55:24 > 0:55:28Don't ask any more questions, James, he's on a run now. That's it!

0:55:28 > 0:55:31So, chicken thighs. Chicken thighs. Perfect for this.

0:55:31 > 0:55:34Perfect for this, and good value, as well.

0:55:34 > 0:55:37Take the skin off so it's a bit healthier for you. Yeah.

0:55:37 > 0:55:40And we're going to cook in real time, as well.

0:55:40 > 0:55:43But we've got to marinate these first. Marinate. Spiced rum.

0:55:45 > 0:55:49Sesame. Spiced rum - any rum? Well, nice spiced rum.

0:55:49 > 0:55:53I'll not tell you my favourite but... Right, OK.

0:55:53 > 0:55:55We'll give that a mix and I'll take over the stuff we've already done.

0:55:55 > 0:55:58How long would you leave that to marinate for, then?

0:55:58 > 0:55:59At least ten minutes.

0:55:59 > 0:56:01If you could leave it for a couple of hours, that would be great,

0:56:01 > 0:56:03but ten minutes is good. Yeah.

0:56:03 > 0:56:05And it comes up to room temperature, as well.

0:56:05 > 0:56:07Now, this style of cooking... There is quite a lot of garlic in there.

0:56:07 > 0:56:09It is, but you'll be surprised.

0:56:09 > 0:56:11It's not going to overwhelm anything.

0:56:11 > 0:56:15And you'll be surprised with the amount of chilli we put in. Yeah.

0:56:15 > 0:56:17Hold on, I'll get the sauce ready first.

0:56:17 > 0:56:20What about...? Yeah, OK, sauce first. Peanut butter. Yeah.

0:56:20 > 0:56:22Crunchy - you want the texture.

0:56:23 > 0:56:25Black rice vinegar.

0:56:25 > 0:56:28If you can't get that, a good balsamic's good,

0:56:28 > 0:56:30but the black rice vinegar adds a nice earthiness

0:56:30 > 0:56:32and a wee bit of sweetness to it, as well. OK.

0:56:32 > 0:56:35Made from gelatinous rice. Now, you want two parts of the onion.

0:56:35 > 0:56:38You want the white part and then... The green separately.

0:56:38 > 0:56:43We're going to cook the white and use the green to garnish it with.

0:56:43 > 0:56:45And toasted Sichuan peppercorn. OK.

0:56:45 > 0:56:48Which isn't a peppercorn, Chef, really.

0:56:48 > 0:56:51No, we call it "teen phool" in India,

0:56:51 > 0:56:54which means "three flowers," and it's got a triple flavour in it.

0:56:54 > 0:56:57But it's used to numb the tongue. Oh, it does.

0:56:57 > 0:56:59So you can have a lot of chilli.

0:56:59 > 0:57:01So we're going to put a lot of chilli in there,

0:57:01 > 0:57:03but we're leaving it whole. We're going to break it just in half,

0:57:03 > 0:57:06and it's going to add a lovely flavour and aroma.

0:57:06 > 0:57:08Cos there is quite a lot of aroma in this.

0:57:08 > 0:57:10When we did it in rehearsal, everybody was coughing

0:57:10 > 0:57:13and spluttering everywhere, mainly cos of this next bit.

0:57:13 > 0:57:15Yeah, but it's not... So, these are chillies going in here?

0:57:15 > 0:57:18Chillies are going in, just cracked.

0:57:18 > 0:57:2230 seconds till you smell the aroma.

0:57:22 > 0:57:25In goes the chicken. Any particular chilli?

0:57:25 > 0:57:27It's a Kashmiri chilli.

0:57:29 > 0:57:31But you can use bird's eye, as well,

0:57:31 > 0:57:34if you really want a potent heat.

0:57:34 > 0:57:35JAMES COUGHS

0:57:35 > 0:57:36KELLY LAUGHS

0:57:36 > 0:57:38It's quite strong, isn't it? It is.

0:57:38 > 0:57:40Do you want to whip up some eggwhite, please? I can do that.

0:57:40 > 0:57:42With a spoon of water.

0:57:42 > 0:57:44So, that's there.

0:57:44 > 0:57:47We're going to add the peanut butter and sauce mixture. OK.

0:57:47 > 0:57:51And that'll be cooking away as we talk. Yeah.

0:57:51 > 0:57:54So, these are for the garnish, as well? That's going to be garnish.

0:57:54 > 0:57:56I'm going to put the ginger and garlic in there right now.

0:57:56 > 0:57:58I'll just get the whisk. Ginger.

0:57:58 > 0:58:01CUTLERY JANGLES

0:58:01 > 0:58:04Garlic. I did that quietly, so it's fine.

0:58:04 > 0:58:05KELLY LAUGHS Yeah.

0:58:05 > 0:58:08So, James is demonstrating the new gravity-fed storage system.

0:58:08 > 0:58:10JAMES COUGHS

0:58:10 > 0:58:14I can't see, that's why! He's been blinded.

0:58:14 > 0:58:16What is it about you and Ken Hom? Oh!

0:58:16 > 0:58:20You need some onion goggles, chilli goggles. Money there, as well.

0:58:22 > 0:58:24New invention.

0:58:24 > 0:58:27Couple of million quid, that one. That's seriously strong, that.

0:58:27 > 0:58:30But don't worry, you'll be surprised, it's not that hot.

0:58:30 > 0:58:32Salt... KELLY LAUGHS

0:58:32 > 0:58:35We won't be able to see, but it won't be hot!

0:58:35 > 0:58:38My eyes are the colour of your shirt. That's good.

0:58:38 > 0:58:39Right, what are we doing next?

0:58:39 > 0:58:43What we're going to do next is make this spice mixture for the nuts.

0:58:43 > 0:58:44JAMES COUGHS

0:58:44 > 0:58:47You're putting it on now. No, I'm not! No?

0:58:47 > 0:58:50OK, so brown sugar. Yeah.

0:58:50 > 0:58:53And then we've got some chilli powder in there, some cinnamon,

0:58:53 > 0:58:57and Chinese five spice, just to accentuate all the Asian flavours.

0:58:57 > 0:58:59Yeah. Give it a mix.

0:58:59 > 0:59:00Is it very, very hot? Just get that on.

0:59:00 > 0:59:04This takes, what? Five minutes? About five minutes, yeah.

0:59:04 > 0:59:05OK, so, when that's stiff...

0:59:08 > 0:59:12Now, these are the roasted spice nuts that you've got in there?

0:59:12 > 0:59:15No, they're just raw nuts. OK. But you're going to roast these?

0:59:15 > 0:59:20We're going to roast them, yeah. OK. That's perfect. That's stiff enough.

0:59:21 > 0:59:22There you go.

0:59:22 > 0:59:26Spices go in. I'll get you a spoon.

0:59:27 > 0:59:29The nuts go in.

0:59:30 > 0:59:32Don't worry, I've got you a spoon.

0:59:33 > 0:59:35I'll wash it, otherwise, we'll get... Thank you.

0:59:35 > 0:59:39..Doreen from Somerset on the phone again. Is she on the phone again?

0:59:39 > 0:59:42Right. OK.

0:59:42 > 0:59:45So, gently fold them in. Yeah.

0:59:47 > 0:59:48OK.

0:59:50 > 0:59:52So, they're all coated. Lovely.

0:59:52 > 0:59:55See, the crew have just brought me some glasses, but...

0:59:55 > 0:59:58LAUGHTER These are obviously not my style.

0:59:58 > 1:00:00I think these are ladies' glasses. LAUGHTER

1:00:00 > 1:00:02Very Jackie O.

1:00:02 > 1:00:05That's a look. That's a good look.

1:00:05 > 1:00:06Who's are these glasses?

1:00:06 > 1:00:09Just like an Indian film star. They are the boss's glasses.

1:00:09 > 1:00:13Don't drop them on the floor. They'll be worth a fortune.

1:00:13 > 1:00:16Right, pop the salt on last so you're not breaking it down.

1:00:16 > 1:00:19You want chunks of salt on it as well.

1:00:19 > 1:00:22A clean tea towel otherwise we'll get more phone calls.

1:00:22 > 1:00:23KELLY LAUGHS

1:00:23 > 1:00:27Right. And I always like to say, "Here's one we made earlier."

1:00:27 > 1:00:29Yep.

1:00:29 > 1:00:31So, how long do you roast those for then?

1:00:31 > 1:00:33You're looking at about 15 to 20 minutes. Yeah?

1:00:33 > 1:00:36But keep checking them, it depends on how your oven is, and you just

1:00:36 > 1:00:39want a nice golden brown on them and the spices, stick that in a jar...

1:00:39 > 1:00:41CLATTERING

1:00:41 > 1:00:42Oh, come on!

1:00:42 > 1:00:44LAUGHTER

1:00:45 > 1:00:47I give up!

1:00:47 > 1:00:51Whose first time is it? Me or you on the show? Go again.

1:00:51 > 1:00:54Noisiest session we have ever had.

1:00:54 > 1:00:56If it was well-designed, Kelly, we'd have a bigger sink,

1:00:56 > 1:00:59you see, it'd be more practical. Right.

1:00:59 > 1:01:01We're going to pop some roasted peanuts in there

1:01:01 > 1:01:04just for a bit more texture because it's nearly done. Yeah?

1:01:04 > 1:01:05That's it.

1:01:05 > 1:01:10On the menu, it says if you are not delicate, don't come.

1:01:10 > 1:01:13OK, right. Do you serve these warm or cold?

1:01:13 > 1:01:15Cold, warm is really nice.

1:01:15 > 1:01:18You know, it's for after...what do you call it? Dinner.

1:01:18 > 1:01:22For coffee instead of doing petit fours, a big bowl of them warm is really lovely

1:01:22 > 1:01:24and you can change the spices to suit.

1:01:25 > 1:01:28I am going to let you plate it up cos I don't trust myself any more.

1:01:28 > 1:01:31I don't trust you either so, yeah, you're OK.

1:01:31 > 1:01:33Now, about your restaurant, this is not...

1:01:33 > 1:01:36This is again like the food that you love to... Love to do.

1:01:36 > 1:01:37Well, it's in West...

1:01:37 > 1:01:40a small village just on the outskirts of Edinburgh at the start

1:01:40 > 1:01:43of the Borders. Produce, Scotland's larder, best in the world.

1:01:43 > 1:01:47What I bring to the food is my travels, my spices,

1:01:47 > 1:01:50technique, that's what we like to do. Yes.

1:01:50 > 1:01:52And you mention it is the best thing in the world.

1:01:52 > 1:01:56We've just seen the bit with Loch Fyne. It is incredible, the seafood up that neck of the woods...

1:01:56 > 1:01:59British produce is fantastic but, in Scotland, it's just a bit better.

1:02:02 > 1:02:05And bear in mind that dark bit is a big lump of chilli.

1:02:05 > 1:02:08Yeah, it is a big lump of chilli. Pop that on.

1:02:08 > 1:02:12And of course, you've cut it up small, this cooks in real-time. Yes.

1:02:12 > 1:02:16It's not hot because somebody who cooks at Delhi has chillies for

1:02:16 > 1:02:18breakfast. So, give us the name of the dish.

1:02:18 > 1:02:21Chicken thighs in peanut butter. That's what it is.

1:02:27 > 1:02:32And bring it over here. I know it smells delicious.

1:02:32 > 1:02:35I can't see it much but dive into that.

1:02:35 > 1:02:39That big lump there is a piece of chilli, that one there.

1:02:39 > 1:02:42Yeah, watch yourself. But that's it. Again, cooked in real-time.

1:02:42 > 1:02:45Do you know, I thought Duncan was hard to understand...

1:02:45 > 1:02:48But the flavour is amazing.

1:02:48 > 1:02:51Oh, my word. See? It's not that hot.

1:02:51 > 1:02:54It's incredible. Would you try that in the kitchen?

1:02:54 > 1:02:57Kelly, would you give that a bash? That's better,

1:02:57 > 1:03:00but what I love about this kitchen is everything is done for you.

1:03:00 > 1:03:02You just have to do that.

1:03:02 > 1:03:05We're doing the washing up as well which is quite handy.

1:03:09 > 1:03:10Dry your eyes, James.

1:03:10 > 1:03:12There's no need to cry, fella.

1:03:12 > 1:03:15Now time for the Omelette Challenge and today it's Jason Atherton

1:03:15 > 1:03:18and Nathan Outlaw's turn and as both are sat very

1:03:18 > 1:03:21high on the leaderboard these days, it should be a very quick one.

1:03:21 > 1:03:23Right, let's get down to business.

1:03:23 > 1:03:26All the chefs that come on the show battle it out against the clock

1:03:26 > 1:03:28and each other to test how fast they can make a three-egg omelette.

1:03:28 > 1:03:32Now, Nathan, it's your first go at this. Anybody on the board you would like to beat?

1:03:32 > 1:03:35There's a few old bosses on there, I think. Especially that one there.

1:03:35 > 1:03:38That one there? Mr Rick Stein and the other one being... Mr Campbell.

1:03:38 > 1:03:42You've got a long way to go. It's very high. Yeah, yeah, yeah.

1:03:42 > 1:03:45He's very quick. Jason, 28 seconds at the moment. Pretty good.

1:03:45 > 1:03:48It would have been originally... But down here at the moment.

1:03:48 > 1:03:50Yeah, I'm sort of lurking around there somewhere, aren't I?

1:03:50 > 1:03:53I think that five weeks in Cape Town, maybe you got the practice.

1:03:53 > 1:03:56You can choose what you like from the ingredients put in front of you.

1:03:56 > 1:03:58I'll taste to make sure it's an omelette not scrambled eggs.

1:03:58 > 1:04:01So let's put the clocks on the screens, please. Remember, this is

1:04:01 > 1:04:05just for you at home to see how they're doing. Come on, big fella. Right, ready?

1:04:05 > 1:04:08Three-egg omelette cooked as fast as you can. Three, two, one, go.

1:04:10 > 1:04:11Have they been practising?

1:04:13 > 1:04:15Nathan obviously hasn't.

1:04:18 > 1:04:19You pick the shell out afterwards.

1:04:19 > 1:04:22Yeah, you pick the shell out afterwards.

1:04:22 > 1:04:24It must be cooked, it must be cooked, it must be cooked.

1:04:24 > 1:04:26I know, yeah.

1:04:26 > 1:04:29GONG

1:04:29 > 1:04:32Oh, no, look at that.

1:04:32 > 1:04:37It is unbelievable how I'm still alive on a Sunday afternoon.

1:04:37 > 1:04:40I think mine is more cooked.

1:04:40 > 1:04:42There's nothing wrong with that omelette, James.

1:04:42 > 1:04:46What's wrong with that? I just like things a little bit undercooked.

1:04:47 > 1:04:50Yeah, it's lovely. Right.

1:04:50 > 1:04:53Well, funnily enough, it didn't look like an omelette

1:04:53 > 1:04:55when it first got put in the pan but I call that about a

1:04:55 > 1:04:57two-and-a-quarter-egg omelette,

1:04:57 > 1:05:00because the rest of it's still stuck in the pan.

1:05:00 > 1:05:04See, look. It's still sat there.

1:05:05 > 1:05:08Jason?

1:05:11 > 1:05:15Ooh! It's quicker than me. Think you beat your time? I don't know.

1:05:15 > 1:05:18You did. You did it in 21.4

1:05:18 > 1:05:21but that is no way an omelette. I was waiting for that!

1:05:21 > 1:05:23Nathan.

1:05:23 > 1:05:27That has got to be about 26, 27, something like that.

1:05:27 > 1:05:30It's your first time on Saturday Kitchen, it was so quick

1:05:30 > 1:05:34that the butter is still in a lump but that was an omelette.

1:05:34 > 1:05:39You did in 22.96 seconds, so just outside.

1:05:39 > 1:05:41APPLAUSE

1:05:41 > 1:05:43You definitely beat Rick Stein.

1:05:43 > 1:05:46You got a long way to go before you get to Mr Campbell up there.

1:05:46 > 1:05:47Maybe next time.

1:05:51 > 1:05:54Well done, Nathan. The less said about Jason's the better, I reckon.

1:05:54 > 1:05:56Up next it's Mark Sargeant who's

1:05:56 > 1:05:58showing us how to make our own chorizo.

1:05:58 > 1:06:01Mr Mark Sargeant, how are you doing? Will I get ever get off the bin?

1:06:01 > 1:06:04How are you doing? Are you all right? Very well, thanks, James.

1:06:04 > 1:06:06Good, now you've been a busy boy so particularly with this...

1:06:06 > 1:06:08This is the first time we've ever made this on the show.

1:06:08 > 1:06:11What are we making? Well, I'm very proud of my home-made chorizo

1:06:11 > 1:06:13and I do actually make it at home.

1:06:13 > 1:06:15You do because we've got a little picture of it.

1:06:15 > 1:06:17We've got a picture, can we show the little picture?

1:06:17 > 1:06:20We have got a little picture of it. It's coming up. We have got...

1:06:20 > 1:06:23There you go. That is your house, is it? Yeah.

1:06:23 > 1:06:26Not my own house, obviously, I sleep underneath that bit there.

1:06:26 > 1:06:27Where are the chairs from? Habitat?

1:06:27 > 1:06:30IKEA. Other stores are obviously available.

1:06:30 > 1:06:33Don't put it next to a radiator with it on, that's the key to it.

1:06:33 > 1:06:35It's really simple, it's really simple.

1:06:35 > 1:06:38So, basically, I'm sure this isn't actually a chorizo, but,

1:06:38 > 1:06:41basically, it's my salami recipe with smoke paprika in it.

1:06:41 > 1:06:45So we have got some really lean ground pork shoulder and to that,

1:06:45 > 1:06:48if you could just finish dicing this off, this is some back fat...

1:06:48 > 1:06:50I'm going to get some garlic in here as well.

1:06:50 > 1:06:53Yeah, to that, we're going to add some garlic - very, very

1:06:53 > 1:06:56finely crushed and then we have got this smoked paprika which

1:06:56 > 1:06:58obviously that gives it that chorizo kind of flavour to it,

1:06:58 > 1:07:02fennel seeds, black peppercorns but most importantly the salt.

1:07:02 > 1:07:05It's the amount of salt that goes in here that does the curing for you

1:07:05 > 1:07:07and essentially cooks the meat.

1:07:07 > 1:07:10Because this hangs for a month but is actually not cooked. It's raw.

1:07:10 > 1:07:13But the salt draws all the moisture out and essentially sort of cooks it.

1:07:13 > 1:07:17So, in theory, if you were to just not put the paprika in,

1:07:17 > 1:07:20you would end up almost like a salami, like a Milano, really.

1:07:20 > 1:07:23Well, exactly, that's basically what I started doing.

1:07:23 > 1:07:26I started, you know, making the salami and then I just added,

1:07:26 > 1:07:29instead of adding, sort of, you know, ordinary paprika,

1:07:29 > 1:07:32I put in the smoked paprika and I put in a lot more of it

1:07:32 > 1:07:34and that's basically what came out, was a chorizo.

1:07:34 > 1:07:38Which is your picante sort of stuff. The smoky, spicy sort of stuff.

1:07:38 > 1:07:39Exactly. Sweet, smoky.

1:07:39 > 1:07:41So, to that...

1:07:41 > 1:07:46So, without being too boring, it's 25g of salt per kilo of meat.

1:07:46 > 1:07:49And that is enough to cure. And a little splash of red

1:07:49 > 1:07:52wine in there, that just gives it some, like a bit of a darker colour.

1:07:52 > 1:07:54Now, this is a good bit, this is the fun bit here.

1:07:54 > 1:07:58Now, you want me to peel... Yeah, if you could just peel those because after I've made this...

1:07:58 > 1:08:00I've brought one from home with me,

1:08:00 > 1:08:03brought one I made earlier, it's actually a two-monther.

1:08:03 > 1:08:07Too much time on your hands, that's what it is. Well, no, this is all... It's great though.

1:08:07 > 1:08:10This is all developing recipes from my new book, James, which is

1:08:10 > 1:08:12coming out September 2011.

1:08:12 > 1:08:16Continuously. I've got almost a year to keep plugging it. Right, OK.

1:08:16 > 1:08:18I thought I'd get in now and do it.

1:08:18 > 1:08:20But, so, that's what I'm really doing at home quite a bit is

1:08:20 > 1:08:23just developing sort of recipes for that, really.

1:08:23 > 1:08:26Obviously I didn't invent chorizo, but this is my take on it.

1:08:26 > 1:08:29Well, my more local butcher Mike in Greenwich,

1:08:29 > 1:08:33he lent me, very kindly, his sausage machine and it was about

1:08:33 > 1:08:37the same size as my kitchen and I didn't want a mechanical one,

1:08:37 > 1:08:39obviously doing it by hand...

1:08:39 > 1:08:41Just get that out to there.

1:08:41 > 1:08:45..So, I went online, just Googled sausage makers and, lo and behold,

1:08:45 > 1:08:48this one came up but I had to get it from America, bizarrely enough.

1:08:48 > 1:08:50So, maybe there's a market, James,

1:08:50 > 1:08:53we could go into it. Supply and demand. There you go!

1:08:53 > 1:08:54We'll see how they turn out anyway.

1:08:54 > 1:08:57So, these are the skins, these are natural skins.

1:08:57 > 1:09:00You have got to use natural casings because it allows the...

1:09:00 > 1:09:02I just need a little knife there

1:09:02 > 1:09:04It allows the air to breathe through

1:09:04 > 1:09:07and you need to get the air in to dry it because obviously you put

1:09:07 > 1:09:09this in a cool place with plenty of air flow.

1:09:09 > 1:09:13So, it's natural skins for, like, dried salami, isn't it?

1:09:13 > 1:09:14Exactly, yes, all natural skins.

1:09:14 > 1:09:18Well, it's always best to use natural stuff anyway, isn't it? Yeah.

1:09:18 > 1:09:21So...roll that on there, we're only making one.

1:09:21 > 1:09:24This mix is enough to make about three or four good-sized chorizos

1:09:24 > 1:09:26but you can make them kind of as

1:09:26 > 1:09:29long or short or thick or thin as you want to, really.

1:09:29 > 1:09:32Can I borrow that knife again, James, please? There you go. That's fine.

1:09:32 > 1:09:35So, we tie the end off of that.

1:09:35 > 1:09:37This is...

1:09:37 > 1:09:41After a bit of practice you will see how actually really easy this is.

1:09:41 > 1:09:43So... Can you just hold that for me, please, James.

1:09:43 > 1:09:47Yeah, hold and chop that at the same time. There's no rush.

1:09:49 > 1:09:52Right, you see that is coming out nicely.

1:09:52 > 1:09:54So, you kind of want the right

1:09:54 > 1:09:57amount of pressure to fill up the skin.

1:09:57 > 1:09:59Isn't life too short to do this?

1:09:59 > 1:10:01JAMES LAUGHS

1:10:01 > 1:10:03So...

1:10:03 > 1:10:06The key thing is as well, that as soon as you have

1:10:06 > 1:10:09mixed your mix, get it made because if you leave it,

1:10:09 > 1:10:12the salt will start working on it and it will toughen up

1:10:12 > 1:10:15straightaway so will make it really, really hard to pipe out.

1:10:15 > 1:10:18So, the difference between this and normal sausages is the amount...

1:10:18 > 1:10:20There's a huge amount of salt in there.

1:10:20 > 1:10:22Well, there's fat in there but mainly salt.

1:10:22 > 1:10:26Exactly, and how you store it as well, obviously. You just hang it up. It needs to be outside.

1:10:26 > 1:10:28If you have got a garden shed, just drill a few holes

1:10:28 > 1:10:32in there or put in a ventilation or something like that, it's absolutely perfect for that.

1:10:32 > 1:10:34So...So, we've got that.

1:10:34 > 1:10:37So, then the next thing which is really important is the...

1:10:37 > 1:10:39cocktail stick... Right.

1:10:39 > 1:10:42Cocktail stick. OK, fine. Use a knife.

1:10:42 > 1:10:47We get that, so, basically, you've got to prick it all over

1:10:47 > 1:10:49and what that does, it gets rid of any of the air bubbles in there

1:10:49 > 1:10:53and the cocktail stick is perfect for that, just tiny little holes.

1:10:53 > 1:10:56And, basically, as the salt and everything starts curing and the

1:10:56 > 1:11:00meat kind of shrinks away, the skins all sort of enclose around that.

1:11:00 > 1:11:03So, if you could just tie that up with a little bit of skin,

1:11:03 > 1:11:05James, and then hang up on the back there,

1:11:05 > 1:11:09we've got our own Saturday Kitchen chorizo store at the back there.

1:11:09 > 1:11:12And we've got one there. I'll just wash my hands quickly.

1:11:12 > 1:11:14There you go. So, we can actually...

1:11:14 > 1:11:17We could keep this and next time you're on... Use it again.

1:11:17 > 1:11:20I'll have to come up with another recipe. So this is the one we did in rehearsal.

1:11:20 > 1:11:24As you can see, that's already starting to dry out a little bit there. But this is it.

1:11:24 > 1:11:26This is my baby. I'm really proud of this.

1:11:26 > 1:11:28And my other baby, my other baby at

1:11:28 > 1:11:31home, Ivy. Which one? Hello? Over there? Hello, Nancy, hello, Ivy.

1:11:31 > 1:11:33There's kids all over the place on this show.

1:11:33 > 1:11:36I feel like Lorraine Kelly. That's my baby.

1:11:36 > 1:11:39Right, OK, this is my chorizo so I'll just give you a piece on the end.

1:11:39 > 1:11:44If you just look at that. If people were doing this, seriously, you...

1:11:44 > 1:11:48I mean you could put that... cloth over the top as well.

1:11:48 > 1:11:53Like muslin or something like that. The thing is, in my office...

1:11:53 > 1:11:56Look at that, that is stunning. Even if I do say so myself.

1:11:56 > 1:12:00In my office, I've got it near a window with a blind next to it

1:12:00 > 1:12:02so I've got the slats of the blinds open so there's just a light

1:12:02 > 1:12:06airflow going through and I've upgraded now from a pole

1:12:06 > 1:12:09and two chairs to a clothes rail which works perfectly.

1:12:09 > 1:12:13There you go. And, literally, a month, that would be fine?

1:12:13 > 1:12:16Yeah, a month is great. Look at that, James.

1:12:16 > 1:12:18Have a little try of that.

1:12:18 > 1:12:20I mean, it really does look like the real thing.

1:12:20 > 1:12:23It tastes like the real thing as well. Tastes like the real thing.

1:12:23 > 1:12:24That's delicious, isn't it?

1:12:24 > 1:12:27And I think if you start experimenting with smoking a little

1:12:27 > 1:12:29bit more you can sort of get to that

1:12:29 > 1:12:31stage and smoke it and things like that.

1:12:31 > 1:12:33Right, so I'm doing two dishes, very quick dishes,

1:12:33 > 1:12:34so, it's a really hot day today

1:12:34 > 1:12:37so you don't want to be there sort of toiling over your barbecue.

1:12:37 > 1:12:40So, I'm doing one dish which is basically,

1:12:40 > 1:12:43it uses the chorizo which you actually want to eat

1:12:43 > 1:12:46but it's more to sort of actually flavour the dish, really. So we're going to do that.

1:12:46 > 1:12:49You've peeled these beautiful prawns for me, these lovely king prawns,

1:12:49 > 1:12:51and then we'll just get that sauteing in there.

1:12:51 > 1:12:55So we have got sliced garlic shavings, which you want to go nice

1:12:55 > 1:12:56and crispy and that's for the prawns

1:12:56 > 1:12:59and then for the other one which is going to be cooked in a red

1:12:59 > 1:13:03wine kind of a glaze, we have got some garlic, chopped shallots,

1:13:03 > 1:13:06which you have chopped very nicely for me.

1:13:06 > 1:13:07I'll get that one in there as well.

1:13:07 > 1:13:09And plenty of salt in there, James, as well.

1:13:09 > 1:13:12It has got a little bit of salt in, obviously,

1:13:12 > 1:13:14but the curing kind of gets in that flavour.

1:13:14 > 1:13:17There's plenty of salt in there. Yeah. Nice rock salt.

1:13:17 > 1:13:18Oh, there you go. Don't lose any of it.

1:13:18 > 1:13:21Don't lose any of it, it took me two months to make that. Yeah, OK.

1:13:21 > 1:13:24Just get that little... A little sort of saute. Don't forget, you can

1:13:24 > 1:13:28eat this raw, as you know, so just a little bit of black pepper in there.

1:13:30 > 1:13:32Now, we've got some of these bay leaves. Bay leaves are...

1:13:32 > 1:13:34I'll put in both, actually, just to

1:13:34 > 1:13:37flavour it up. Now, as well as doing a book, a little birdie tells me

1:13:37 > 1:13:39you're looking for a restaurant, is that right?

1:13:39 > 1:13:40Yes, the little birdie was right.

1:13:40 > 1:13:43Yeah? You've got to watch this space because

1:13:43 > 1:13:46I will obviously, as I always like to do, give you the exclusives, James.

1:13:46 > 1:13:49But it will probably be the next time I'm on,

1:13:49 > 1:13:51I'll be able to tell you, really, what's happening.

1:13:51 > 1:13:54Is this kind of like your first restaurant on your own, really?

1:13:54 > 1:13:56Of course, yeah, obviously, you know 13 years with Gordon

1:13:56 > 1:13:59and had an amazing time doing that. I've learnt everything

1:13:59 > 1:14:02pretty much from working alongside him. He is a great, great guy.

1:14:02 > 1:14:05Really teaches you so much about the restaurant

1:14:05 > 1:14:07and industry really as a whole.

1:14:07 > 1:14:10So I have given myself a little bit of a break helping in The Swan

1:14:10 > 1:14:13down in West Malling and at the Globe Theatre, and yeah,

1:14:13 > 1:14:15I will continue working with them and helping them but this

1:14:15 > 1:14:18restaurant of mine is something I have always really wanted.

1:14:18 > 1:14:20To do something yourself. Absolutely.

1:14:20 > 1:14:21Right, so we've got some liquor in there.

1:14:21 > 1:14:23You've put red wine in there.

1:14:23 > 1:14:25You want that to reduce down. So this is like little nibbles.

1:14:25 > 1:14:28Are you going to be putting this bay leaf in there as well?

1:14:28 > 1:14:31In your garden just sitting there in the sun.

1:14:31 > 1:14:32And then we're going to do sherry.

1:14:32 > 1:14:35This has kind of got a Spanish sort of theme to it

1:14:35 > 1:14:38so we are going to go a touch of sherry in there.

1:14:38 > 1:14:40I know you like your flames, James. Yeah.

1:14:40 > 1:14:43Any particular sherry or just... A nice dry sherry. Yeah.

1:14:43 > 1:14:44Just, you know, something...

1:14:44 > 1:14:48Yeah, nice and dry like that. Bit more in. A touch more in.

1:14:48 > 1:14:50No, this probably is very plain

1:14:50 > 1:14:52and simple. You want to have a little bit of sauce in there.

1:14:52 > 1:14:55you've got some bread which you have cut up so we want to just...

1:14:55 > 1:14:59Now, what's this we've got here? What's that? That's red wine which just went into here.

1:14:59 > 1:15:02You've got red wine there, and what's that? There's some red wine from my...

1:15:02 > 1:15:05To put into the actual salami, or sausage in itself. That's that one.

1:15:05 > 1:15:07There you go. And then...

1:15:07 > 1:15:08As you know, with all shellfish,

1:15:08 > 1:15:11we want them sort of slightly pink in the centre. Yeah.

1:15:11 > 1:15:14You've got all that flavour there from the lovely toasted garlic,

1:15:14 > 1:15:16those big fat juicy prawns, the flavour of the chorizo,

1:15:16 > 1:15:18as opposed to, sort of it being the whole part of the dish.

1:15:18 > 1:15:20Plenty of parsley in there. Plenty of parsley...

1:15:20 > 1:15:22And that's had plenty of that salt in there. Yeah.

1:15:22 > 1:15:25And it should be nice and earthy, that now. Yeah.

1:15:25 > 1:15:27So, just knock those off.

1:15:27 > 1:15:29It's so quick. Yeah. That's the thing, you know,

1:15:29 > 1:15:31obviously you've got to wait two months...

1:15:31 > 1:15:34Your salami, you don't want to be cooking for ages to be able to eat it, do you?

1:15:34 > 1:15:36It is a great idea to make your own stuff.

1:15:36 > 1:15:38If you've got the time, it just tastes

1:15:38 > 1:15:40so much better, doesn't it? It's about practice, as well.

1:15:40 > 1:15:41You don't really need that much time.

1:15:41 > 1:15:44I have to wait two or three months to get my machine

1:15:44 > 1:15:46over from America... There you go. There you go.

1:15:46 > 1:15:49Worth all the effort. So remind us what that dish is again?

1:15:49 > 1:15:52So, we've got one Sargey's home-made chorizo in red wine,

1:15:52 > 1:15:54shallots and garlic,

1:15:54 > 1:15:57and another, king prawns with chorizo, roasted garlic and sherry.

1:15:57 > 1:15:59Great tapas. Easy as that.

1:16:04 > 1:16:05There you go, right.

1:16:05 > 1:16:08Well, it looks, I have to say, particularly those prawns,

1:16:08 > 1:16:10I quite like the look of those things. Dive in to that.

1:16:10 > 1:16:13If you like lobster, I'm sure you'll like this one. Yeah.

1:16:13 > 1:16:16But dive in. In fact, chorizo and Parma ham are my second and third choice.

1:16:16 > 1:16:18Are they? There you go. What, for Food Hell?

1:16:18 > 1:16:20LAUGHTER

1:16:20 > 1:16:21But great little tapas things, as well.

1:16:21 > 1:16:24Other things you can add to it? I suppose you could add...

1:16:24 > 1:16:26Great with squid, of course. I know you don't like squid.

1:16:26 > 1:16:29I don't really, either. No, exactly... Chorizo with squid...

1:16:29 > 1:16:31Throw some cherry tomatoes in there to make it

1:16:31 > 1:16:33a little bit bulkier, you know, to sort of do that... Yeah.

1:16:33 > 1:16:35But on a day like today, you know, you don't

1:16:35 > 1:16:38want to be sitting over a hot barbecue. Just do a couple of those dishes

1:16:38 > 1:16:40and sit out in your garden or patio. Happy with that?

1:16:40 > 1:16:42Very happy with that. And actually, I do...

1:16:42 > 1:16:44Squid I've only had done nicely once or twice.

1:16:44 > 1:16:47I don't hate squid, it's just it's always really rubbery in restaurants...

1:16:47 > 1:16:48Yeah. Well, there you go.

1:16:52 > 1:16:54I hope you're all taking notes there,

1:16:54 > 1:16:57and obviously you have a sausage-making machine to hand, like everyone has.

1:16:57 > 1:17:00Right, now, when Hayley Westenra came to the studio to face

1:17:00 > 1:17:03her Food Heaven or Food Hell, she was pushing for plaice,

1:17:03 > 1:17:05but was turned off at the thought of tuna.

1:17:05 > 1:17:07So, let's see what she actually got.

1:17:07 > 1:17:09Right, it's that time of the show where we

1:17:09 > 1:17:12find out whether Hayley will be facing Food Heaven or Food Hell.

1:17:12 > 1:17:14Food Heaven would be this a wonderful piece of plaice. Yeah.

1:17:14 > 1:17:17You can tell plaice because of its shape.

1:17:17 > 1:17:20It's shaped like a little diamond there. But we've got in here...

1:17:20 > 1:17:22And obviously, you see its spots, as well.

1:17:22 > 1:17:25But we're going to serve that with some morels, which you like.

1:17:25 > 1:17:27Yeah, I'm so excited... We've got some lovely wild mushrooms,

1:17:27 > 1:17:30some asparagus, some broccoli. Alternatively...

1:17:30 > 1:17:33OK. ..depending on these guys, we've got a massive piece of tuna there,

1:17:33 > 1:17:35a beautiful piece of tuna, served lovely

1:17:35 > 1:17:37and pink on the chargrill, or we could serve that with

1:17:37 > 1:17:40a little saute of ingredients we've got in here.

1:17:40 > 1:17:43We've got all your worst ingredients in here. Yeah, yeah, yeah.

1:17:43 > 1:17:46Peppers, corn, and all that sort of stuff. Yeah, baby corn. Yeah.

1:17:46 > 1:17:49THEY TALK OVER EACH OTHER

1:17:49 > 1:17:51Come on, come on, don't be mean.

1:17:51 > 1:17:56It's pretty obvious what people wanted, but these guys have chosen exactly the same.

1:17:56 > 1:17:59Yay! So it was nearly a whitewash. Thank you, yeah. 6-1, there you go.

1:17:59 > 1:18:00We'll lose this out of the way, guys.

1:18:00 > 1:18:04We're going to make a little sauce with this, but first thing I want to do is prepare our fish.

1:18:04 > 1:18:07So, we're going to sort out our fish. Four fillets on a flat fish.

1:18:07 > 1:18:10OK. Two in a round fish. OK. All right?

1:18:10 > 1:18:12Now, what you can do is actually follow the line.

1:18:12 > 1:18:15You can see there's a line all the way down the centre there? Yeah.

1:18:15 > 1:18:18If we follow that with a filleting knife, this is a filleting knife...

1:18:18 > 1:18:21And we just follow that all the way down the line, first of all...

1:18:21 > 1:18:23Mm-hm? ..to remove the fillets. There we go.

1:18:23 > 1:18:25So, you just follow that all the way down.

1:18:25 > 1:18:26You can't go any further. Yeah.

1:18:26 > 1:18:30Because the bone is round the bottom. OK. And then carefully...

1:18:30 > 1:18:32we then use the knife...

1:18:32 > 1:18:34I mean, long sort of cuts.

1:18:34 > 1:18:38The fillets should just come off like that. Yeah, beautifully done.

1:18:38 > 1:18:41Well... I've still got another three to do yet.

1:18:41 > 1:18:42LAUGHTER

1:18:42 > 1:18:46And we do the other side. So, again, you follow that line... Yeah.

1:18:46 > 1:18:47..all the way through.

1:18:47 > 1:18:51And in, and basically the idea is try not to make long,

1:18:51 > 1:18:54sort of short stabby cuts, really.

1:18:54 > 1:18:57You want to make long, gentle ones, cos it basically...

1:18:57 > 1:18:59Having that knife helps, basically.

1:18:59 > 1:19:03Having a sharp filleting knife also helps. So that's the top part.

1:19:03 > 1:19:05Obviously the white part here.

1:19:05 > 1:19:08Now, this fish is actually round when it starts off. OK.

1:19:08 > 1:19:11And then, the older it gets, it goes on to the side.

1:19:11 > 1:19:13And you end up with the eyes like that going on to one side.

1:19:13 > 1:19:16Very similar to what I saw out here on my way to work this

1:19:16 > 1:19:18morning at about 5:30 down Clapham High Street.

1:19:18 > 1:19:20Everybody like this... LAUGHTER

1:19:20 > 1:19:22..out of these nightclubs.

1:19:22 > 1:19:24Some of them were like this as well, on their walk.

1:19:24 > 1:19:26But the idea is that you just follow the line again.

1:19:26 > 1:19:28You've got to line the other side. OK. So you just keep going.

1:19:28 > 1:19:31The guys can tell us what we're doing over here.

1:19:31 > 1:19:33I'm doing the asparagus tips. Just cutting the little tips.

1:19:33 > 1:19:35You're going to steam these, aren't you? Yeah.

1:19:35 > 1:19:37I've just done some shaved raw asparagus.

1:19:37 > 1:19:40I've just peeled them, the asparagus, lengthways for you.

1:19:40 > 1:19:43And I've got some broccoli, which we're also going to steam.

1:19:43 > 1:19:47And I'm just chopping a little bit of parsley, which is going to

1:19:47 > 1:19:50go with the mixed wild mushrooms. We've got some girolle.

1:19:50 > 1:19:52There's the girolles. These ones are the girolles. The morels.

1:19:52 > 1:19:54The morels are the dark ones here,

1:19:54 > 1:19:56the little hole in the centre. You can stuff these, can't you?

1:19:56 > 1:19:58Where are they from? These? The morels.

1:19:58 > 1:20:00They might come from France this time of year.

1:20:00 > 1:20:02They can come from Turkey, John.

1:20:02 > 1:20:04They can come from Turkey, but there's also two seasons in this

1:20:04 > 1:20:07country, and they're just finishing in Britain, in actual fact.

1:20:07 > 1:20:10And... And that's the mousseron. The mousseron, or the St Georges,

1:20:10 > 1:20:12these are called.

1:20:12 > 1:20:14So Scottish girolles, morels, St George, the morels.

1:20:14 > 1:20:17We've got it all here, you see, in the UK. I know.

1:20:17 > 1:20:20Even truffles, I found out this week, as well. Really?

1:20:20 > 1:20:23Yeah, I went truffle hunting this week. Wow. Whereabouts?

1:20:23 > 1:20:26In Basingstoke. Whereabouts in Basingstoke?

1:20:26 > 1:20:28Have you ever been to Basingstoke?

1:20:28 > 1:20:29I have, yeah. Have you? I have, yeah.

1:20:29 > 1:20:32I went truffle hunting... I'm not telling you lot where.

1:20:32 > 1:20:34What's the postcode, James? Yes, exactly, yeah.

1:20:34 > 1:20:37But it was amazing, absolutely amazing.

1:20:37 > 1:20:39We've got our lovely little fillets I'm going to keep the skin,

1:20:39 > 1:20:41we're making a nice little sauce with this.

1:20:41 > 1:20:44But we're going to cook these the old-fashioned way, I thought,

1:20:44 > 1:20:48really, with this, poaching fish. Not poaching fish, steaming fish.

1:20:48 > 1:20:51It's kind of one that I don't suppose chefs do very much any more,

1:20:51 > 1:20:53we just basically pop it in a pan.

1:20:53 > 1:20:56You know, I still do on a couple of dishes.

1:20:56 > 1:20:59Or in a dreaded water bath, that kind of stuff.

1:20:59 > 1:21:01But this is, you know, the old classic way.

1:21:01 > 1:21:05You've got... Our asparagus has gone in, has it? Yeah. The asparagus is going in now.

1:21:05 > 1:21:08Do you want them split lengthways or just the tips? Does it matter?

1:21:08 > 1:21:12No, just leave the tips in there. We will save some...

1:21:12 > 1:21:14That's steaming now, the broccoli and asparagus.

1:21:14 > 1:21:17And then you put the fish...? Turn it up a bit.

1:21:17 > 1:21:20Just turn the heat right up. There we go. It's on full blast.

1:21:20 > 1:21:23So I've got this, this will only take about four minutes to steam.

1:21:23 > 1:21:26If you can put some butter on there, that would be great.

1:21:26 > 1:21:28Meanwhile, I'm going to take the fillets here.

1:21:28 > 1:21:33Always start with a small bit first. And then roll these up.

1:21:33 > 1:21:38These little paupiettes. Oh, that's a bit fancy. Cocktail stick. A bit fancy? Yeah.

1:21:38 > 1:21:41I would just chuck them in. I can just chuck them in if you wish.

1:21:41 > 1:21:43No, no, this is cool.

1:21:43 > 1:21:45It's always the finishing touches, isn't it?

1:21:45 > 1:21:48They will actually hold together really well.

1:21:48 > 1:21:50Because this is so delicate as well...

1:21:50 > 1:21:53It does benefit when it comes to cooking them,

1:21:53 > 1:21:58because they just hold together nicely. A little bit of that.

1:21:58 > 1:22:01Cocktail stick again. And then final one, just trim that off.

1:22:01 > 1:22:05We're going to keep some of this left over. Fold that one up.

1:22:07 > 1:22:11Oh, these look so good. The mushrooms? Oh, yeah.

1:22:11 > 1:22:14If you can cook that. Oui, Chef. Top one, that can go straight in.

1:22:14 > 1:22:19I'll lift off the top. Meanwhile, I'm basically just going to take this.

1:22:19 > 1:22:22We're just going to make a very, very quick little sauce with this one.

1:22:23 > 1:22:28We'll just take the skin and bits and pieces. And create a stock?

1:22:28 > 1:22:29Yeah, really simple.

1:22:29 > 1:22:33Just a few bits of onions in there as well. We'll throw this in.

1:22:33 > 1:22:37We're not going to colour it, we just want the flavour from it, really.

1:22:37 > 1:22:41That can go in. Again,... Yeah, I always try when I use things like

1:22:41 > 1:22:46fish and things, I try keep the bones and make stocks with them.

1:22:46 > 1:22:50I don't do it that often. I was going to say. Because I've read your diary, it's not...

1:22:50 > 1:22:55But it's good, it's nice to feel like you're using the whole...

1:22:55 > 1:22:58Do you know what I mean? The whole product, the whole fish. Absolutely.

1:22:58 > 1:23:02Well, a bit like what we did with the lobster, really, that kind of thing. Yeah.

1:23:02 > 1:23:04So, anyway, the guys there are chopping this.

1:23:04 > 1:23:07There's a little bit of shallot for you there. Can I help?

1:23:07 > 1:23:10Are you all right? Yeah, just keeping an eye on the mushrooms.

1:23:10 > 1:23:12You can saute those off, that would be great.

1:23:12 > 1:23:15So, in there now, a little bit of butter. We've got some white wine.

1:23:18 > 1:23:20Get that in there. Good-quality white wine.

1:23:20 > 1:23:24We're going to use some of these, because we don't want to waste anything.

1:23:25 > 1:23:28A bit of parsley stalks. A little bit of stock.

1:23:28 > 1:23:30This is a little bit of stock going in there as well,

1:23:30 > 1:23:34just to increase the flavour nicely. We'll just bring this to the boil.

1:23:34 > 1:23:38The guys have got the broccoli, which you can see in there.

1:23:38 > 1:23:41And the asparagus, cooking. The fish is underneath it.

1:23:41 > 1:23:43If you've got some asparagus leftover,

1:23:43 > 1:23:44you could do some shavings as well.

1:23:44 > 1:23:46Yeah, I've done that, I've just done some...

1:23:46 > 1:23:48I'll dress these with a bit of olive oil, Chef?

1:23:48 > 1:23:51Yeah, something like that, just nice and simple.

1:23:51 > 1:23:55How are you doing with that? We're going to put some herbs in at the last minute. Salt and pepper.

1:23:55 > 1:23:57Splashing everything. SHE LAUGHS

1:23:58 > 1:24:01And then... Do you want to put in? OK, all right.

1:24:01 > 1:24:05Just two quick twists. You've done this before?

1:24:05 > 1:24:08Well, I always get scared about getting the moisture in.

1:24:08 > 1:24:10You know when you're doing...?

1:24:10 > 1:24:13It's important to actually just put the salt in at the end

1:24:13 > 1:24:17so that it actually doesn't draw in the moisture. All right.

1:24:17 > 1:24:20OK. All of them? Just half. OK.

1:24:22 > 1:24:24Just toss that over. There you go.

1:24:24 > 1:24:27A little bit of salt and pepper in there. And then this sauce...

1:24:28 > 1:24:32Lovely, well done. That's it. Then they can come off when they're ready.

1:24:32 > 1:24:34So this sauce, really, that's reduced there now.

1:24:34 > 1:24:35That's the bones that we've got in there.

1:24:35 > 1:24:38We just finish it off with a touch of double cream.

1:24:39 > 1:24:42This is the key to this, is reducing it down. See?

1:24:42 > 1:24:44Because you intensify the flavour of it,

1:24:44 > 1:24:49but you get it ready for the next bit, which John's there looking at.

1:24:49 > 1:24:50I'm down with the butter ready.

1:24:50 > 1:24:54But the butter is the key to this as well. Just finish it off.

1:24:54 > 1:24:57All right. So we're just going to finish that off in a second.

1:24:57 > 1:24:59The mushrooms I can probably put on.

1:24:59 > 1:25:02Drain those off. On my plate there.

1:25:04 > 1:25:07The asparagus is probably about there, I think.

1:25:07 > 1:25:10The fish might need a little bit more cooking.

1:25:10 > 1:25:13They're fine.

1:25:13 > 1:25:16A little bit off. Probably about another minute on those.

1:25:16 > 1:25:19We can lift them off, which is nice.

1:25:19 > 1:25:21I like this kind of cooking, where it's all in one.

1:25:21 > 1:25:24Do you know what I mean? No, less washing up, I think. OK...

1:25:24 > 1:25:26THEY LAUGH

1:25:26 > 1:25:29That's what you call it, really. The asparagus...

1:25:29 > 1:25:30And this is just,

1:25:30 > 1:25:33probably just coming to the about the end of the season, really.

1:25:33 > 1:25:37Yeah. One of the schools of thought is when asparagus comes in,

1:25:37 > 1:25:39you shouldn't really serve it after Father's Day.

1:25:39 > 1:25:42That's an old greengrocer sort of comment.

1:25:42 > 1:25:43But it does ride through,

1:25:43 > 1:25:46there's still some good quality asparagus round, isn't

1:25:46 > 1:25:50there, John? It's just basically the weather more than anything. Yeah, exactly.

1:25:50 > 1:25:52Everything's late, really, in the UK.

1:25:52 > 1:25:55I had some great asparagus last week, so... Or this week even.

1:25:55 > 1:25:59We've got our lovely morels, which is a first for you. These little morels.

1:25:59 > 1:26:03They go so well with the asparagus. Oh, it's perfect.

1:26:03 > 1:26:07I know you like the mushrooms, so I'll just put a few more. Thanks.

1:26:07 > 1:26:08There you go.

1:26:08 > 1:26:11And with the paupiettes you've rolled, you can stuff them, can't you?

1:26:11 > 1:26:13I remember years ago putting raw salmon,

1:26:13 > 1:26:16and when you rolled it... There'd be a piece of blanched spinach

1:26:16 > 1:26:18and salmon, and then you rolled it, there'd be pink,

1:26:18 > 1:26:20white and green, and certain things like that.

1:26:20 > 1:26:24If you've got more time, you could have rolled it and stuffed it. We're just going to finish this sauce.

1:26:24 > 1:26:27If you have a taste of that as it is. OK, all right.

1:26:29 > 1:26:31It's very light. Then wait a second. It's good, yeah.

1:26:31 > 1:26:33If you can take the fish out, please, guys. Oui.

1:26:33 > 1:26:36Then what we do, you add the butter to this.

1:26:36 > 1:26:39If you can season that, John, that would be great. Lovely, yeah.

1:26:39 > 1:26:43The sauce, that would be fantastic. A little bit of that.

1:26:43 > 1:26:46So you whisk this in, keep it on the heat, keep reducing it.

1:26:46 > 1:26:48And then John's going to just season it a little bit.

1:26:48 > 1:26:51Fish is ready? Yeah. Coming out now, Chef.

1:26:54 > 1:26:57There we go. Paupiettes here.

1:26:57 > 1:26:59Take the cocktail stick out.

1:27:00 > 1:27:05Oh, there's one. You just destroyed my fish. Perfect.

1:27:06 > 1:27:08Twist and pull. There we go.

1:27:09 > 1:27:11Nice acidity to the sauce. There's that one.

1:27:11 > 1:27:14And then finally, you've just got the sauce over the top.

1:27:14 > 1:27:18So we take this sauce, which, if you reduce it down,

1:27:18 > 1:27:19it's get a little bit thicker.

1:27:21 > 1:27:22Like that.

1:27:24 > 1:27:25Over the top.

1:27:27 > 1:27:29And then... It looks so good. Oh, we're not finished yet.

1:27:29 > 1:27:33Oh, really? Oh, no. A few bits of those as well.

1:27:33 > 1:27:38And then a bit of asparagus. Bon appetit. Wow.

1:27:38 > 1:27:42Oh. There you go. I'm impressed. All done in about six minutes. OK.

1:27:42 > 1:27:45I'll go for the fish, then.

1:27:45 > 1:27:47That's for you. Oh, thank you. OK.

1:27:47 > 1:27:49So, tell us what you think.

1:27:49 > 1:27:52I think it all works together with the mushrooms, the asparagus. Beautiful.

1:27:52 > 1:27:55Asparagus slightly late now in the season, because of the bad weather.

1:27:55 > 1:27:59I'm pretty sure the season will keep going. Mmm. It's very nice, yeah.

1:27:59 > 1:28:02And what do you think of the fish, really, steaming wise?

1:28:02 > 1:28:05It's good, because I'm always scared to steam in case it turns out

1:28:05 > 1:28:07bland, you know? But I think if you do it like that,

1:28:07 > 1:28:11if you roll it up like that, it keeps it nice and... Moist. Yeah.

1:28:11 > 1:28:14If you leave the fillets flat, they can break up quite easily.

1:28:14 > 1:28:17And the mushrooms... Mushrooms, asparagus, lovely. Happy with that? Mm-hm.

1:28:17 > 1:28:21Well, best of luck with your new album as well. Thank you.

1:28:24 > 1:28:27Now, that's a perfect plate of plaice.

1:28:27 > 1:28:29Well, I'm afraid that's all we got time for on today's Best Bites.

1:28:29 > 1:28:32I hope you've enjoyed our journey through some of the fantastic

1:28:32 > 1:28:35recipes from the Saturday Kitchen archives.

1:28:35 > 1:28:38Have a great week, and we'll see you again very soon.

1:28:42 > 1:28:43'From the heights of the Scottish Highlands

1:28:43 > 1:28:47'to the shores of East Anglia, I've travelled across Britain...'

1:28:47 > 1:28:49We got a fish!