Matt Tebbutt takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.
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Good morning. I'm Matt Tebbutt and I've got some fantastic recipes lined up for you,
guaranteed to kick-start your Sunday morning, so all you need to do is to put your feet up
and enjoy another helping of Saturday Kitchen Best Bites.
Welcome to the show.
Now, you won't want to go anywhere as we've got top chefs
serving magnificent food
and a handful of hungry celebrity guests, as well.
Coming up on today's show...
James Martin cooks sticky toffee pudding for Dame Kelly Holmes.
Will Holland shows us that cheese and fish can go together.
He coats cubes of halibut in Parmesan and then pan fries,
and he plates them with a flavoursome sag aloo and lime emulsion.
Tony Singh is here with a Sichuan-inspired chicken dish.
He stir-fries chicken thighs in a spicy peanut sauce
and serves with caramel spiced nuts, spring onion and steamed rice.
And at the omelette hobs today, we have two culinary heavyweights
as Jason Atherton and Nathan Outlaw take up the challenge.
And then it's over to Mark Sargeant with two chorizo tapas dishes.
He's going to be cooking chunks of chorizo in red wine
until it reduces to a sauce and pan fries chorizo with prawns
and deglazes the pan with sherry.
And finally, classical singer Hayley Westenra faces her food heaven or food hell.
Did she get her food heaven - steamed plaice in a creamy,
white wine sauce with broccoli, asparagus and mushrooms,
or her food hell -
stir-fried vegetables with seared tuna and soy and sesame dressing?
You can find out what she got at the end of the show.
But first, it's over to Tony Tobin with a dish that will leave you "wonton" more.
Now, great... Happy birthday. Thank you very much.
Yeah, well, shortly - two days' time it's my proper birthday,
and we've got this birthday, as well, but fire away. What are we cooking?
OK, we're going to make wontons,
so we're going to stuff them with, like, a tomato jam or chutney
and goat's cheese, so we need to get that on straightaway,
so if you could chop up some tomatoes for me. OK.
Without the seeds.
Every single show I've done for the past four weeks,
since I've come back, I've done tomatoes. These are...
You don't want them skinning, do you? Skin's fine.
Just get rid of the seeds. Just get rid of the seeds. OK.
Now this is going to be for our little chutney. Yeah.
Most people think chutneys are quite difficult to make.
Well, you call it a jam, don't you? I call this a jam, yeah.
Yeah, you're southern. You call it a... Well, I'm not, actually.
I'm from the Midlands, so I might sound southern...
That's south, trust me, where I'm coming from. Yeah.
Oh, yeah, of course, cos you're from right up north. Yeah, exactly!
So, anyway, we've got a little bit of chutney.
Start off with some garlic, bit of onion...
Some chilli here, tomatoes. I've got sugar but I've got fruit sugar.
Now this fruit sugar's become quite trendy recently, hasn't it?
I mean, I know one of the chefs that we have on here a fair bit,
Mr Raymond Blanc, he's a big fan of it, as well.
Well, he started the ball rolling, I think. Yeah.
I use it a lot for jam - those jams that, you know, you need
a bit more pectin in there, but it's a really natural sugar, isn't it?
It's great. Yeah, it's a fruit sugar, um...
There was a survey done this week, last week,
that I was reading in one of the papers,
saying that they surveyed some people eating fruit sugar
and cane sugar, but the fruit sugar people came out with pot bellies.
Pot bellies. What are you looking at me for? A bit like yours!
I wouldn't know. Obviously, I'm eating cane sugar...
Two million people watching.
So, er... Where are you going?
Where are you going?
I threatened to do that in rehearsal!
So, in with the tomatoes.
Oh, you've come back, have you? I've come back, yeah.
And I'm going to add a little bit of ginger to that,
and basically - really, really simple - you bring it up to the simmer,
and you cook it for about 20, 25 minutes until it becomes sticky,
and that's why I call it a jam, kind of the vinegar and the sugar,
you get nice sweet and sour flavours,
the aromats come from the ginger, you get a little bit of heat
from the chilli, so let that simmer, and then I've got...
In with the tomatoes?
In with the tomatoes there.
I've got some that I've already made cooled down here...
So we're just going to let that cook nicely,
but then, it becomes really nice and sticky.
Now, if you want to keep this, the idea is this sterilised jar, isn't it?
Yeah, you can do, or just in the fridge, cover it.
If you could...
Also, what I'm going to serve with this is aubergine puree, right.
We want to make it smoky, so if you've got gas at home,
put it over the flame. You don't like aubergines, do you?
Aubergine puree - no, that's rank.
You'll like this.
You'll like this. Right, so we're going to cook it...
If you make me like that, you're a genius.
I'll put it on the side so you don't have to eat it, yeah? OK.
Make the skin really black and then whack it in the oven
to deflate it, so it's really, really well-cooked.
We've got one that's already cooked.
Looks even better there, Alan, doesn't it? Look at that!
It's looking really good now. Looking really good.
So open this out then take the flesh out, yeah?
Take the flesh out, and then if you could chop me up some onion
and garlic as quick as you can, and we'll get that sweating off,
and I'm going to add some tahini to that, but I want to
get my wontons on first, so I've diced up some goat's cheese here...
I'm going to mix it with a little bit of my tomatoes.
This is Cornish Gevrik goat's cheese,
if you're interested to know which type.
OK, thank you. You can use this...
I also like to use a crumbly one, you can crumble it down.
This one's a bit more creamy but that's absolutely fine.
But I believe this one's quite easy to digest, this one, so it's...
There you go. Thank you for that. There you go.
What I might do is just get rid of that... Full of information.
There you go. Right. And a little pastry brush.
So we've got... Get rid of these bits. Pastry brush.
Have we got a pastry brush, James? Use your fingers. There you go.
Use my fingers? All right, then. Right, chop this.
So, chop that, and if you could chop some garlic and a little bit of
shallot, and get it into this frying pan here, we'll get that cooked off.
So, a touch of garlic. There you go.
I'm just...got some wonton wrappers here.
I've got a little bit of filling in the middle...
into triangles, and then I'm just going to fold them
in so they look a little bit like tortellini.
And if by the magic of television, this brush arrives! There you go!
Marvellous. I thought if I mentioned it, I might get one.
There you go. Oil... Just a bit of oil in here? Little bit of oil, yes.
Sweat that off,
add the aubergine to it then cook it out for about five minutes.
Well, probably less than that. A couple of minutes.
Then if you could strain it into a bowl. Yeah. Season it up.
That would be lovely. Anything else you want doing? Yes, there is.
I've done two parts of this dish! That's fine. I'm doing the fiddly bits.
If you could make me a nice tomato dressing.
Here we've got tomato ketchup... Ketchup?!
Yeah, Worcestershire sauce...
Wait till you taste it. Worcestershire sauce.
It's not a tomato dressing?
Yeah, well, we're going to make it a little bit nicer.
Some Tabasco, white wine vinegar and olive oil,
and there's some herbs there.
There's coriander, tarragon and chives.
So, I mean, seriously, why ketchup?
Well, because it's got all the flavours in it that I want,
so I could make my own,
but in seven minutes or whatever it is you've given me here,
I haven't got time, so I'm a big fan of using things that you've
already got around you, and... I know he is a big fan of ketchup.
I only use the best ketchup, of my choice, and so there it is.
You've got all the flavours there, and the dressing works really well.
When you open your ketchup, are you a cupboard man or a fridge man?
Yeah. What are you? Cupboard. No!
This is an interesting conversation, guys, but I'd rather see you do this.
How do you make these, then?
Well, you buy the wonton wrappers,
I'm putting a little bit of tomato and goat's cheese in the middle,
and then I'm folding it over into... so they're triangles,
like that, seal the edges, and then a little bit more egg wash on each
corner, so that the point's away from you,
you fold them in like that.
Same as you make the pasta, exactly. Exactly like tortellini.
So I've done four there. OK.
We're going to whack those in, 180 degrees in the fryer,
they take about two minutes.
Can you actually make those and freeze them?
Could you do that? Make them... And freeze them before you cook them.
You can, actually. Quite fiddly, aren't they?
Did you put tahini in there? Yes. Oh, good man.
So tahini, which is a sesame seed paste,
it's going into the puree here.
Herbs have gone in, we've got some parsley in there - sorry,
some coriander in there - we've got some fresh chives and tarragon.
A nice dollop of tomato ketchup. Don't be shy with that.
No, give it a good squeeze. More, more, more, more, more.
More, more, more, more, more. Don't be shy. There you go. That's enough.
OK. Bit of Worcestershire sauce. Little bit of Worcestershire sauce.
Some olive oil, and some... Hang on, I'll do this.
..and some white wine vinegar.
So did you know all this work went into a vegetarian meal?
White wine vinegar. White wine vinegar in there. Season it up.
And then some olive oil, yeah? Yeah. And just salt and pepper.
I'm just straining this aubergine puree to make it taste even nicer.
What, you're taking the rankness out of it?!
He hasn't put any rank in.
All right, that's that. So can you just check my wontons? Yeah.
I've got some pea shoots to serve with this
and I'm going to dress those with a little bit of, um... That's lovely.
..with a little bit of... Where can I put that?
Give us that. Thank you. Get rid of that, get rid of that.
I'm just going to thin that out with some...olive oil,
kind of make a little dressing... More pea shoots.
There you go. They don't take very long at all, those, do they? No.
That dressing's looking lovely.
So what's that? You've got a bit of pesto there?
Pesto, some olive oil in there,
and this is really just to dress my leaves.
I don't think there's actually any other ingredients left in this kitchen.
We've done it all, mate, we've done it all!
It's going to taste fantastic. Where's the mint gone?
The mint went into the chutney. Oh, mint's gone into the chutney.
So that was coriander, mint and basil.
Good. Right, I'm going to put this aubergine puree just at the side.
This is a cheffy thing coming up. Then just go like that.
That's like a... I know what it looks like.
It looks like something in Hyde Park that a whippet's done!
No, it doesn't! A little kid's run up and... Don't be like that!
Then we put our lovely little wontons here...
Why do chefs do that? There you go. Bit of that.
Lovely, gorgeous, delicious sweet and sour aromatic tomato dressing
all round the outside like that.
Basil? Do you want some basil? If you want me to put basil on it.
I wouldn't, personally, but, uh...
There you go. There you go.
Put a little bit of basil on there for you. Happy with that? Yeah.
Crispy wontons with a smoky aubergine puree, tomato vinaigrette.
And a lot of washing up! Easy.
Now I know you said it smelt nice, but does it taste nice?
There you go. This is your first one. Over here.
Dive in. Look at them. Look at those. Look at those little parcels.
You don't have to taste the aubergine. You can leave that bit.
No, you should. You should. I'm putting a bit on. A little bit!
What do you reckon? Hm. Good? Hm-mm. Worth the effort? Hm-mm.
What about the tomato ketchup, the dressing? Does it work?
I'm going to go right in for the aubergine.
Oh, he's going to go straight in for the aubergine!
That's not as rank as it normally is.
LAUGHTER DROWNS OUT SPEECH
Thank you very much! I like that burnt thing.
Do you like that burnt thing? Yes.
It gives it a real smokiness, and then when you put the tahini,
which is a sesame seed paste, it really makes it rich
and gives it a lovely flavour.
I love it.
Happy with that? I love the textures, the crunch and heat.
Better than using filo pastry.
There you go - not as rank as it normally is.
Words that all chefs need to aspire to.
Coming up, James makes sticky toffee pudding for Dame Kelly Holmes, but
first it's over to Rick Stein, who's seeking out some magnificent mutton.
This programme is called My Food Heroes,
and up here in Loch Fyne, was there ever more one than Johnny Noble?
I came here to his house at the head of the loch last year to talk
to him about his oysters, which he was so passionate about.
Sadly, since then, Johnny has died, and in a way, this is a tribute
to him and his contribution to the food culture up here.
There was a lot of trial and error, but that's how we got started.
Why did you start?
Well, I was eagerly seeking any activity, economic activity,
to help keep the slates on the roof.
The roof of your house? Yeah.
Haven't you got enough land to sort of earn enough...
No, no, doesn't earn...
It didn't earn anything,
so we were seeking new ways to create employment, and of course,
frankly, we were sitting on a quite extraordinary asset.
The real reason that Johnny's a food hero of mine
is that in the late '70s, early '80s,
we discovered Loch Fyne oysters and mussels which are hard to buy
and langoustine which you can only get in France,
but funnily enough, although Johnny loved his oysters, the dish
that he really, really liked was boiled mutton and caper sauce.
Well, this is five-year leg of castrated lamb, called a wether.
Johnny used to call this a gigot, and that's really interesting
because in Scotland,
a gigot of mutton is the way of talking about it, not a leg.
I'm going to poach this leg of mutton for about 3-3? hours.
First of all, I add a couple of large onions for extra flavour.
Rosemary I think goes very well with lamb and mutton. Lots of carrots.
Peppercorns and a good sprinkling of salt.
Then lastly, I barely cover it with water.
Though mutton's a bit of a thing of the past - too much flavour, I guess -
it's very encouraging to see it reappearing in farm shops now.
Anybody that's got more than a passing interesting in British food
should read Dorothy Hartley's book Food In England.
There's one thing in it about mutton that I find quite funny,
really, but also quite nostalgic, and it comes from a time
when you had your roast and it had to last,
so it said, Sunday, you have your mutton hot, Monday, cold,
Tuesday, hashed, Wednesday, minced,
Thursday, curried, Friday, broth,
Saturday, shepherd's pie.
Presumably, back to Sunday and another joint!
Three and a half hours later, and look at that broth.
It's almost thick, there's so much goodness in it.
Well, that's cos there's so much flavour in a leg of mutton.
So out it goes, ready for carving, and now to make the caper sauce,
and, of course, I'm using the broth, which I pass through a sieve.
It's a basic veloute, butter, and flour sauce.
Into a pan goes some butter, melt it gently,
add the flour, and stir together.
Don't cook it out too much - I don't want much colour here -
and then that lovely broth.
Stir it in - it's still hot,
so it'll mix together and thicken very easily.
And now the capers.
And that's the sauce, really. It's so straightforward,
but it works a treat with this mutton.
Interestingly, mutton's a very fatty meat, as you can see,
but it just looks so delicious here.
And right back in the 17th century, they, of course, were aware of that,
and always served it with things like capers, vinegar,
onions - anything a bit sharp.
To finish the dish, some of the cooking vegetables
next to the mutton, and finally, that lovely caper sauce.
I found out the other day that Loch Fyne means "pure, holy water,"
and I always remember Johnny calling it
"a magic soup where anything could thrive."
This is just a small selection of what comes out of the loch.
Look at these fabulous langoustines,
and bloaters, which are whole smoked herrings.
The lobsters, of course, whelks, and scallops.
Here they're farmed in lantern nets -
a technology introduced courtesy of the Chinese.
In the '80s, all the rage was seafood in puff pastry.
I remember dishes that were often called rendezvous de fruits de mer,
where you've got lobster, langoustine, scallops,
in a puff-pastry case, with lots of cream sauce.
Well, I loved those dishes, but they were a bit rich
and this is my sort of echo of it.
I've just taken some scallops, a vintage cider vinegar -
a really old farmhouse cider vinegar -
cream, and just a little bit of puff pastry,
and I've made this sort of really nostalgic dish - to me, anyway.
First of all, what I do is take a sheet of puff pastry, roll it out,
and cut four discs out of that.
I put it on a greased baking tray, and then just dock it with a fork,
because I'm actually trying to stop it rise up.
Next, I take another identical baking tray
and grease the back of it, and sandwich the whole thing together.
Put it into a hot oven, about 190 degrees Centigrade, for 15 minutes.
While that's cooking I do the scallops,
and I cut them in half horizontally.
Now, the reason for doing that is I'm going to pan fry them,
and I want to maximise the surface area of the scallop,
because that's where you get that lovely caramelised sweet flavour,
and the colour of pan frying.
I get a very hot frying pan,
and I just rub some butter across the bottom -
very quickly, because I don't want too much butter in there,
otherwise the scallops get greasy.
So into the pan go the scallops, and quick as a flash, almost,
they're over, turned over.
Season them lightly with salt and freshly ground black pepper,
give them a final shake, and take them straight off the heat.
Put them somewhere warm, return the pan to the heat,
and deglaze it with some cider vinegar.
Now, you let that reduce to drive off the rawness of the vinegar,
and then you add some clear chicken stock.
Then a nice piece of cold butter,
and you gradually whisk that in, thickening the sauce as you do.
And now some cream - classic white wine sauce, this -
but made with cider vinegar to give it extra sharpness.
And finally, some chopped dill.
And now for serving.
First of all, you've got to take the puff pastry out of the oven.
It should be a nice golden brown.
Just put one of the discs on a plate,
pile scallops on top of the dish, and then just,
as we say in the trade, nap the scallops with a bit of sauce,
but don't cover them completely with sauce,
because you want to see that lovely caramelised exterior, as well.
A little bit round the plate, but don't overdo it.
It's very rich. A little bit goes a long way, really.
I mean, that was the trouble with those dishes in the '80s -
there was just too much.
So grand rendezvous de fruits de mer, lots of cream, lots of pastry.
This is just a little chef's nod to the past, if you like.
Now, for this week's masterclass, I thought
I'd show you how to prepare probably the nation's favourite-ever pudding.
It's got to be, and it's one of your favourites, too. It is.
It's a classic sticky toffee pudding with toffee sauce.
So, the first thing we're going to use with our toffee pudding is,
of course, the dates. We've got some stoned dates there.
And we pop those in the pan with some water.
Now, what we need to do is soften the dates.
So the idea is not really to bring them to the boil, but just warm it.
If you bring it to the boil, the water evaporates
and it alters the recipe. Then we add full-fat butter. Wow.
None of that miso stuff.
We add some sugar - proper sugar, none of that palm sugar stuff.
And there we just add a little bit of vanilla extract,
just a touch in there.
And I am just going to quickly mix this together.
This is the dark brown sugar,
cos I want to make this cake nice and dark.
You could use the lighter sugar.
It just alters the colour of the cake at the end of it,
but we're actually going to add a little bit more colouring agent
in there to darken it down even more.
So all we're going to do is soften up the dates like that.
Whisk this together. Now, there's no need to get any air in this,
because the air doesn't come from this. It comes from
the rising agent that you pop in.
So, two eggs in, like that.
Mix it all together.
And that's all you need to mix it to, just there.
And then what we do, transfer our whisk.
We've got our dates here, and then, quite carefully,
you place your dates in the blender.
Now, you just put the water and everything in.
That's why it is important not to boil it too much.
All you're doing is just softening the dates in there.
This is where the recipe
and the origins for this really are kind of mixed.
I read that the French have said that they've nicked it
and they started it. But the Canadians reckon they've done it.
But the Scots reckon they've got the original recipe.
But the origins are really...mixed.
There's a place in the Lake District called the Sharrow Bay which...
where I think one of the best recipes comes from.
In we go with the baking powder. Straight in.
Now, if we mix all this lot together,
it actually starts to rise up straightaway.
So, what we do is put the whole lot straight in.
So that's the pureed dates, the water...
It's one of the easiest cake recipes that you'll do.
And then you literally just...
This is where it gets worse.
You've retired now, so you don't have to worry about it!
Little and often is good.
Then you put some golden syrup and black treacle in.
And then we throw in the flour.
There's no need to sieve the flour.
We just take a whisk and whisk it all together.
It's kind of like what we call the all-in cake method.
Heart attack waiting to happen, isn't it?
It gets worse, Kelly, trust me!
Those people who are watching this on the treadmill, turn it up!
You've got to run a bit quicker!
It's going to get a lot worse. Balance.
That's what I say. Balance. A little bit of something nice is all right.
Right, this is where I've been going wrong, you see.
Right, you take a floured and buttered dish, place that in there.
Set the temperature of the oven
about sort of 180 degrees centigrade,
about 160 degrees centigrade.
It's quite a low oven - 350 Fahrenheit.
Pop it in there, and it wants to cook
for a good sort of 20, 25 minutes to cook. And then we've got...
our sticky toffee pudding.
The great thing about
being an athlete is you can eat as much of that stuff as you want.
Are you trying to say that and look at me at the same time?
I was there, you know. But you were a record-holder when you were young.
I mean... I was. Still at school. Yeah.
In fact, I won my first English Schools'
six months after starting athletics.
And I still hold the school record, apparently. Do you?
I was at my school sports day the other day.
And I am pleased to say that not anyone, no-one got near it.
Nobody got near it? Because then you went...
You wanted to join the Army, but you were in the Army
as a physical training instructor. Well, actually, the truth is,
I joined the Army as a heavy goods vehicle driver,
believe it or not. That's why your arms are like that!
That's why I am so massive, you know!
But my ambition from the age of 14 was to be
a physical training instructor.
So I retrained and became a physical training instructor when I was 21.
Because judo was your thing in the Army. Yeah.
So I took up judo, became Army judo champion.
But then you used to beat the guys in the Army at running
and stuff like that? Yeah.
They wouldn't let me run against the women,
so they put me in the men's teams.
And that was actually my breakthrough back into
because of a race that I had done in the Army,
which qualified me to go to the national trials.
And in that national trials I ran a world-class time of 4:01,
and that was it. That was the... That was the start.
But didn't you watch it at home? You were sat watching TV
and watching the people you used to race against,
at the Olympics winning... Yeah.
..and they were the people that you used to beat? Yeah.
It's funny, because when I was 14 I watched the Olympic Games,
which inspired me to be Olympic champion, which I think
our Games is going to do for many young people.
And then when I was in the Army, I was actually watching it
in my Army barracks this time, barrack room,
and it was the '92 Games.
And I saw a girl in the 3,000 metres called Lisa York.
And I thought, "I know her. And I used to be beat her."
And she was at the Olympics, and that was my other dream,
since I was 14, was to be Olympic champion.
So it reignited the dream.
Right. But you've still got the same passion...
Even though the Olympics is 20 days away... Yeah.
..it must be a bit of a shame that you're not actually competing,
it didn't come around... I don't know. People say that.
If you could pluck me up from 2004, keep me the age, as well,
guarantee me two gold medals, I'd be there like a shot.
But unfortunately, I'm too old.
But which of the two were you more confident about? Cos...
Athletics is confidence, as well... It's physical as well as mental.
Which were the two out of...? Which is your...?
I did the 800 and the 1,500.
To be honest, I never really knew what was my best,
because I used to get...
I had ten medals before I won my two gold medals,
which I think most people forget. I didn't just turn up from nowhere.
But actually, half were at 800 and half were in 1,500.
And the reason why it was like that is cos I had
so many injury problems through my career that, actually,
depending on the type of training that I was able to do,
it would depend on what race I'd get fit enough for.
And it just happened to be that.
So, fortunately, for 2004 I selected both and...
And then, of course, life after your athletic career,
you're still involved in it now, doing this mentoring.
So tell us about that, then,
cos you've set up this little foundation. That's right.
On Camp With Kelly. I started it actually before I won my two golds
at the beginning of 2004.
The idea of the programme was that
if I could help stop the dropout rate of teenage girls particularly,
in sport, and keep, obviously,
a legacy alive for my own love, which is middle-distance running.
So I started the programme,
because I thought, if I don't achieve my dream,
I still would have achieved a lot
but also have a lot of knowledge of the downsides
and the good sides of sport and hopefully I could help them.
So the people you're working with, you've got Hannah and Laura in the Olympics?
It's eight years on, and of course I've had
a lot of international success.
But I've got two... In the 1,500.
There's three in the 1,500 and two of them are out of my programme,
Laura Weightman and Hannah England. So, really, really pleased for them.
Great to be part of their journey.
I've known them since they were very young, as well,
and that's really just great to see that they are now going to be
competing for Great Britain in their first Olympic Games. Yeah.
Hannah and Laura, if you're watching this,
you can't have any sticky toffee pudding. No, not yet.
The thing is, you know, because when you go to the Olympic Games,
of course, it's just fantastic. All the athletes are going to love it.
But the 1,500-metres final is the last day of the Olympic Games,
so you don't enjoy any of it!
Everyone else is partying, people are coming out eating everything
and anything, and believe me, that happens on day one.
The swimmers are known for partying. Sorry, swimmers, but you are!
I will get killed for that!
But the athletes, in particular the middle-distance runners,
if you're lucky enough to get into the final, you don't get much luck.
So all of this has to wait, I'm afraid.
All this has to wait. There you go. But I can have it. You know.
People say, "Do I want to compete?" "No, I want to eat."
Sticky toffee pudding. Now, a word...
That's about sort of 2,600 calories per portion, just for that bit. OK.
And then the sauce is made out of double cream, butter, sugar,
golden syrup and black treacle.
OK, that's about two days' worth of calories. A bit more.
And then of course you've got clotted cream,
ice cream to go with it. So dive in, tell us what you think.
I'll tuck in. It reminds me of the Army, actually,
because they used to do sticky toffee pudding.
I used to queue up at dinner times for this.
Tell us what you think of that.
I was good at athletics, you see... Lovely. ..when I was younger.
Daley Thompson's Track Field.
That was the best one I did!
Gorgeous. We need some.
You're not getting any. How's that? It's absolutely gorgeous.
I'll go in the gym later.
Loving Kelly's mantra there. "Don't compete, eat."
Today we're taking a look back at some of the top recipes
from the Saturday Kitchen archives,
and there are still loads on the way.
Now, up next is Will Holland with a recipe for heavenly halibut.
It's the smug - smug - and confident Will Holland. Welcome to the show.
Your first time on the show, as well.
Congratulations on your Michelin star, as well... Thank you.
..especially - what are you? 29? 29 years old, yeah.
29. Incredible. Incredible.
Everything you wanted out of it or is there more from you yet?
Or is that just a stepping stone? It's a stepping stone.
There's more in me yet. I'm still young. There's more in him yet.
Let's see what we're cooking today. What are we cooking?
We're going to do Parmesan-crusted halibut... Yes.
..with a lime emulsion,
a zingy lime emulsion, which I have got some limes there for. Yeah.
And then we're going to make a sag aloo with new potatoes,
spinach and some more spices.
And then obviously the all-important Parmesan for the crust. OK.
You're going to get on and prepare our halibut. So tell us about that.
You want me to grate our Parmesan cheese. Yeah. Right.
So, using the halibut here... Yeah.
I've got a nice chunky fillet of halibut.
It's off a decent-sized fish.
And you get this kind of skirt on here,
which we're going to take off and get rid of.
And then I'm going to cut the halibut into some nice cubes,
some nice chunks. I'm just going to use this back piece here.
Just trim that off.
And, yeah, just about four cubes per person will be nice.
There you go.
What about this idea of fish and cheese? Fish and cheese?
Basically...the cheese is going to add texture to the dish.
It's going to add a really nice crust, so an interesting texture.
And, obviously, the Parmesan is really, really salty,
so it is going to kind of season the dish for us.
Don't listen to him, Will. I like Welsh rarebit and smoked haddock.
Lovely. There you go. That's smoked fish, not, you know...
We've got halibut here. It's quite a meaty fish.
I grated the Parmesan cheese. The Parmesan, you've done that.
I've got some spices here.
I've basically got some mild Madras curry powder, some garam masala,
some turmeric and some salt.
I am just going to mix that into the cheese.
While I am doing this, do you mind getting on with zesting
and juicing some limes? This is my entire job today, I think.
Zesting and juicing these.
So the idea is you just mix this together.
Mix all the spices together. We need to get this cooking.
We do. I'm going to tip that out onto the plate and just...
dab one side of the halibut into this spicy cheesy mix.
And then I am going to put it straight into a preheated pan.
There you go. Is there no oil in there?
No oil in there at all, John. A dry pan.
And it is on a low to medium heat.
So that's where you get your crispiness from?
That's where you get the real crust. Get rid of that excess cheese.
There you go.
And then I am going to crack on with the sag aloo. Yeah.
So I have got some shallots.
You can use onion or shallots - either/or.
And I am not going to chop this too finely,
so that we get some nice pieces of shallot in there. Yeah.
Now, how does a Michelin star affect your business?
Some people say it increases turnover.
Does it increase the popularity of your restaurant?
It really, really has increased since it got awarded in January.
Obviously, the restaurant is in Ludlow,
and Ludlow is kind of in the middle of nowhere. Yeah. It's...
You're not accidentally driving through Ludlow
and stop off for something to eat.
So it has turned it into a real destination restaurant.
But it is also kind of like the sister restaurant to L'Ortolan.
Yeah, it is the younger sister restaurant to L'Ortolan.
They are both owned by Alan Murchison, who's my boss. Yeah.
And I have worked for Alan for five years.
Nice that you've given a plug there. Yeah. Good old Alan.
There's a sink at the back if you want to wash your hands.
There you go. Excellent. Right.
And it's literally only been open 18 months.
The restaurant has been open... It's actually its second birthday today.
Right. We opened the restaurant...
..July 11th, 2007, so it is two yesterday exactly. Happy birthday.
Happy birthday, there you go.
So I have got some shallots and garlic
just sweating down in that pan there. Yeah.
And I'm going to add some spices.
Again, the same spices.
Garam masala, Madras curry powder and turmeric.
I'm going to add them in nice and early
so the spices get really, really...
So the same as what we've got on top of the halibut? Yeah.
And the spices are going to get nicely roasted in there.
So you've got the zest of two limes
and the juice of three? Yeah. There you go.
I'm going to put that into a pan here.
And we're just going to get that reducing down.
There's an interesting sauce to go with it.
It's got quite a nice little zing to it. It's really, really zingy.
Obviously, the lime is very acidic,
so to help it be not so acidic we're going to put some sugar in there.
And you're almost going to cook the fish entirely through on one side.
Yeah. You can see that it's just starting to cook at the bottom.
It means that the crust is going to really, really form,
get a lot of texture in there,
and the fish will just cook. So we're looking for it to be
half to three-quarters cooked on one side before we turn it over. OK.
Just going to put a bit of butter in there, as well.
So the idea is we're almost just toasting these spices off?
A little bit of oil. A little bit of oil.
And as I said, get the spices in there nice and early on, just so
they've got time to really cook out so you haven't got that kind of
raw spice in there.
OK. Potatoes. Yeah. We've got some new potatoes.
Nice at this time of the year. New potatoes...
These are already cooked new potatoes. Parboiled. Yeah.
Going to pop them in there and just let them
take on that lovely roasted spice flavour.
So that sauce you've got is what?
Just lime juice and zest, sugar and butter
and you just boil the whole lot together? Yes. You boil it together.
I've called it an emulsion... Don't tell him too much.
It'll be in his book! LAUGHTER
I've called it an emulsion because basically I am emulsifying a fat -
in this case butter - with something else -
which in this case is lime juice.
And so we're just going to make it into a syrup, basically.
I've popped some baby spinach in there to finish the sag aloo off.
And I am actually going to turn the heat off on that just to let...
the residual heat in the pan just wilt the baby spinach.
You can see almost that's almost ready to be turned.
That's all... I think it is ready.
You can see it cooking halfway up the side. Yeah.
People often panic with this and end up turning it over beforehand,
but then you can't tell whether it is cooked in the middle.
Yeah, definitely. It's really a case of just letting it do its thing
on one side.
And as you can see, the Parmesan is really, really crusted up.
This is where you get the crusted... Really, really crusted,
just one side.
If you were feeling crazy, I mean, dust the whole lot
and colour all sides to get a really good crust on there.
But this is where you're going to change the flavour of this
quite a lot.
Basically, you can see the lime emulsion has come down
so it's really, really syrupy.
I'm just going to pour that into the fish pan. Yeah.
And you'll see that I have taken that pan off the heat.
And it is basically just that the underside of the fish is going
to almost poach in the lime emulsion there.
Now, I mentioned the Acorn Awards.
They are actually quite prestigious awards, aren't they, really?
They are. You're quite...
They're pretty serious awards for the industry.
For the industry. And to get one, especially your age...
You have to be under 30 to win one, so I have just scraped in there.
Yeah. But the Acorn Awards have been going for over 20 years.
Right. And they basically recognise 30 rising stars of the industry
under the age of 30.
And former winners include Marco Pierre White and...
really... Some pretty good company there. Some good company.
But the true test is in the eating. The true test is in eating.
Here you go. I'm going to just...
put some of this sag aloo on the plate there.
In essence, it is actually quite a simple dish, isn't it, really?
It's quite quick.
It's quick and easy. Especially if you've got,
like, some new potatoes -
possibly you've cooked too many the day before - just to use them up
and make a sag aloo like that.
Really, really nice.
And then, as I said,
the halibut is finished off cooking by poaching one side.
So we've kind of crusted and roasted one side.
The secret is not to baste it in the sauce. Not baste it.
Cos you'd lose that crust. It's very, very tempting
to sort of ladle the emulsion over
the top of it.
So we're not going to do that.
And then I'm just going to use a whisk here and just...
..make sure that all the ingredients in the pan
have come together nicely.
And then we're just going to...
Sauce over the top.
Over and around. Yeah.
And this is going to add the acidity, which is essential.
And then the final bit, cos we've got
this fancy coriander cress.
Coriander cress. All the rage at the moment.
But with dishes like this,
use it intelligently.
Really nice sort of perfumed coriander, not too strong,
to finish it off. Looks absolutely delicious.
Will, remind us what that dish is again.
That is Parmesan-crusted halibut, sag aloo and a lime emulsion.
Coming to the NHS...
LAUGHTER ..possibly, near you.
I don't know about that. Not if it comes to me first!
I tell you what, it just smells and looks delicious.
This is the best-smelling studio I've ever been in!
There you go. You've got to be quick in this game. So dive in. Man.
Other fish that you could use? People with halibut...
It's often quite difficult to get hold of. It's a great fish, but...
It's a great fish. I think basically the key is chunky and white. Yeah.
I mean, we... Things like cod or...?
Cod, haddock, monkfish would be really nice with that.
I do a dish at the restaurant with scallops. Exactly the same.
I know scallops aren't quite as readily available as white fish.
I have never eaten a dish containing Parmesan that I didn't like.
It's very, very good. Fantastic flavour.
Just got that nice flavour over the top of it.
Guys? That's not coming back this end. Silence just at the end.
It's great. You don't get the taste of cheese.
You get the salt from the cheese, don't you?
And that sort of lovely sweet and sour flavour. It's just delicious.
Would he pass the first round on MasterChef?
He's through the first round!
That's a really quick and easy recipe with a really tasty payoff.
You need to try that one. Now, some fun with Floyd.
He's serving up a gazpacho soup and he's making a VERY strong cocktail.
Take a look.
These men are fishing for boquerones - tiny fish
they dust in seasoned flour and fry quickly in virgin olive oil.
In a scene unchanged since biblical times, they lower their nets
to catch the small fish that come inshore to feed during the night.
Sardines, anchovies and mullet are the prize.
And while the Mediterranean sun is still weak
and the tourists are nursing their hangovers,
they are busy trying their luck against the sea.
It's not because they need to - they make most of their money
by hiring out sunbeds, running bars and selling ice creams.
But before the tourists came, it was an essential part of their lives,
a part they refuse to let go, and more strength to their elbow, too.
Well, there it is. As so often happens on the Floyd programmes,
we shoot our nets and catch absolutely nothing.
As the good Lord said, cast your bread on the waters
and ye shall get back soggy bread. Anyway, it doesn't really matter.
There is no fish, but instead I will cook a gazpacho, which is
really the signature dish of Andalusia.
Soon the beach here at Torremolinos is full.
It's time for Andalusian cooking sketch numero uno.
Clive, if you could tear yourself away from these tomatoes,
I want to explain to you exactly what I am doing here.
It's a dish, it's a wonderful important dish from Andalusia,
involving tomatoes, peppers, olive oil, things like that.
And it is called gazpacho. It's an iced soup. It's salad in a glass.
It's a liquid salad. It's a soup very often abused by people
because they don't really understand what it is.
Sometimes they make it with just tomato juice
and throw a few things into it.
But, in fact, there is more to it than that,
and this is a holiday place and people like to enjoy themselves.
So we thought we wouldn't be prissy
like they do on those studio-based cooking programmes
where everything is done so carefully with weights and measures
and rubber gloves and measuring sticks and the whole thing.
We thought we'd make some real gazpacho, in a bucket.
And gazpacho is very easy to make. Now, watch this.
You throw the tomatoes in. OK, put that there.
You throw the cucumber in.
Back up just for a second.
Everything is a very precisely weighed, precisely measured.
Thank you very much, Miguel.
Onions go in, no problem.
Thank you, Miguel. Great.
Tomato ketchup - I mean, tomato juice.
Thank you, Miguel.
A load of ice and water.
Thank you. Thank you, Miguel.
Excellent. Then you just throw in some wine vinegar.
Quite a bit of that.
You put in some olive oil, which is
of course the cooking method of the region. They always use olive oil.
You put in some tarragon.
18 leaves of tarragon, for those of you who want to be exactly precise.
OK. 18 leaves of tarragon.
23? grains of sugar - of salt, I mean.
Not a problem at all.
And 15 grinds of the peppermill.
And finally just a little bit of...
garlic. And then...
This is the sort of thing you can do at home with
the supervision of an adult, OK? It's very important.
Because you take your blender... WHIRRING
It's like something out of a chainsaw massacre.
OK, and you just go...
Let me switch this damn thing off.
It's more like an outboard motor than a blender.
Listen, that's going to take about 15 minutes,
so I'll get one of my team of home economists to do that,
because, as you know, I do none of this cooking myself.
It's all done by experts in the background. Instead, we'll move over
and meet my latest, greatest chum, Miguel, whose bar this is.
And we're going to have a drink, because we're thirsty, it's hot,
it's holiday time in - where are we? - Andalusia. And we need a drink.
So we have the famous and the classic sangria.
We start with what? The ice. Ice.
OK, now the first thing is, lots of ice.
Happy ice? Very happy. Very happy ice.
Very important that things are happy where you're having a good time.
Happy ice. Followed by some very happy Cointreau.
And you can make this happy as you like.
The more you put in, the more happy the ice gets. Is that right?
Cointreau? Excellent. And then we put the fruit in. Yeah. Right.
This is finely chopped, lovely Spanish limes, lemons and oranges.
Finely diced. That much? Is that fine? It's OK.
That's happy, isn't it? That's quite happy.
Then to make it really happy, you get some banana liqueur.
Now, this is Miguel's own special recipe.
You might not have banana liqueur at home. You could use another liqueur.
But he likes to put banana liqueur in.
And I like to add a little bit more than he normally does. It's OK.
Is that OK? Right. Now brandy.
Then a lovely Spanish brandy. 103.
And we put a fair amount of that in. It's OK. Is that OK?
Yeah, yeah. Is that really happy? Very happy. Very, very happy.
Very happy. Excellent.
Then some Andalusian wine. Happy wine.
Time for a stir. That's OK. That's OK? It's OK? Right.
It's OK. A little bit of lemon. Then we have some fizzy lemon. Yeah.
And a little bit of orange. A little bit of orange.
And what we mustn't forget is some cinnamon. Pop in some cinnamon.
And sugar. And happy sugar.
This is a very happy place.
And to make ourselves even more happy...
as a rest from grinding up the gazpacho,
we can cheer ourselves up with the classic drink of Andalusia,
the classic drink of Spain, which is...
Cheers. Cheers. Salud.
Now, Clive, if I can have really one of your big, famous,
fat close-ups on the soup bowl,
I can just go over the finer points of the whole soup.
You remember that I have basically liquidised tomatoes
with red peppers, green peppers and all that stuff
and got that lovely soup there.
Then I've garnished it with very finely chopped onion,
finely chopped cucumber,
finely chopped red peppers and green peppers,
and little croutons fried in olive oil and garlic.
That's fine. Back up to me, please.
That's all very good. I'm pretty pleased with it.
But it really depends on Miguel - whether he thinks it is any good.
So what do you think of the gazpacho?
Very good. Fantastic.
Sangria is... Mm-hm-hm!
I think so. Yeah.
Many people mistakenly think that flamenco is a signature tune
for the whole of Spain.
In fact, it is a deeply passionate expression of sadness and love
from Andalusia's gipsy heart. This is Tom Innes' version.
Anyway, my musical knowledge is nil, so I invited my new chum,
John Williams, to educate me.
As a cook, you can tell the difference between the north
and the south of a Mediterranean country.
In the north, it's butter cooking,
and in the south, it's olive oil cooking.
Is there a musical comparison? Certainly.
I mean, I think in Spain, flamenco, whether it is good or bad
or commercial or what you expect to find as a tourist, is identified
with Andalusia, you know, with southern Spain.
But if you go to other parts of Spain, Galicia in the north-west,
you hear the bagpipes, you hear pipes and drums and things
in the Basque country and Catalonia.
Every region has its very identifiable music, you know,
and one of the pities about the sort of Spanish myth of music is,
I would say, that it is only flamenco music.
And, of course, it is not.
It is a very traditional, deep music, of the deep South,
the Gipsies, but it is not the music with the whole of Spain.
There are many other regions with beautiful folk songs,
beautiful dances, and everything else.
Wasn't that good? It's only a cookery...
You can see all right, can't you? It's only a cookery programme,
we don't often get people of the calibre of John Williams
to give us a quick 30-second musical sketch.
Brilliant, wasn't it?
Malaga is like a rich layer cake. At its base, you have a nice
chunky slice of Roman and Venetian influence,
a thick slab of Moorish culture, topped with an icing of
Visigoth and Christian traditions. Quite delicious.
Thanks, Clive, that is enough of a general view of Malaga.
Let's get on with the cooking sketch.
Malaga, apart from fine food, has other wondrous things to offer,
and one of them is an aperitif called Malaga.
It's a voluptuous, soft, fruity red wine, made from the Moscatel grape,
and makes a splendid aperitif before you cook your lunch, which...
..I'm about to do. It is a very simple dish,
well known in this region, using sherry and prawns and ham.
All things that are very Spanish. If you want to have a quick spin
around the ingredients, here they are. We have sherry and parsley,
wonderful fresh prawns, mountain ham, finely diced,
finely chopped parsley, some mustard, some butter, and finally,
have a lingering look on those beautifully arranged prawns,
some peeled prawns ready to cook.
Lingered long enough? Thank you.
Now, while you weren't here, I made a very simple white sauce.
I melted some butter in a pan, added some flour, added some milk,
made a smooth white sauce like this, Clive, and then I added some
fish stock to it to give it a lovely, creamy, fishy flavour.
To make it even more delicious, I am going to add a little tiny bit...
Just down here, a little bit of mustard into that, as well.
I'm going to stir that in. Right, OK.
Now, over here, I've got the pan, so up on the pan, please, Clive.
Some butter. If you hear a lot of hissing
and spluttering noises, it is because bits of rain are dropping...
Oh, and butter's melting.
Clive, do you know, it hasn't rained here for five months, and this is
our first outdoor cooking sketch, and of course, it is tipping down.
Anyway, never mind. Prawns go straight into there.
Sizzle, sizzle, sizzle.
Lovely fresh prawns.
Stay with it, Clive, please.
We chuck in the ham straightaway, like that.
The parsley straightaway, sear them under this fierce heat.
OK, and then, whack a bit of sherry in.
And let them bubble for a couple of moments.
And now, there will be a small musical interlude.
Back on the pot!
PLAYS SLOW MELANCHOLY MELODY
Go easy on the sherry, Floyd.
I just had a couple of glasses of local red.
You play it, I'll cook it, OK?
Many have searched for, and found, peace and security in
these mountains, just a few miles from the crowded beaches
of the Costa Del Sol. And once upon a time,
these sierras were refuges for highwaymen and bandits.
Now they are home to lots of people with electric gates and Dobermans,
so things haven't changed that much.
I'm sure John won't mind me talking over his music.
Oh, he does! I'll shut up.
While John is concentrating on this tricky bit,
a few more gastronomic tips.
Sorry to interrupt, but it is a cookery programme.
Pomegranates grow in confusion, and there are figs,
probably planted by the Arabs, as well as quinces, hard as nails,
but when cooked, they make a wonderful aromatic jelly.
Delicious with cheese.
And, of course, olives, which John Williams adores.
He is brilliant, and I didn't say, "If music be the food,"
and all that nonsense, but he is first class.
Right, the sauce now goes into the prawns.
Like that. They need a quick twiddle round.
Don't forget, what I did, I fried the prawns in butter with
finely chopped ham and parsley, and the mustard sauce with a fish stock
goes on top of it like that.
Anyway, that was John's brilliant tribute to Malaga.
This is my tribute to him.
It's a Malaga dish of prawns and parsley and ham and sherry and milk
and butter, and I hope he likes it as much as I like his music.
You know, after... When you are playing concerts all over the place,
you tend to eat and go for it after the concert in the evening,
you know. So this, for lunchtime, is unbelievable, and...
By you, I mean I can dine out on this, you know what I mean?
Cooked lunch by Floyd, my God.
This is wonderful, though. I mean, what...? This is fantastic.
What it is, very simply, you were too busy twanging your guitar
to notice what I was actually doing, and I was
working really hard while you were doing that, I'll have you know.
It's... I heard you say sherry, I remember that.
Yes, well, fresh shrimps, fried in butter with very finely chopped
mountain ham, parsley, flamed in a little sherry,
and then a light fish white sauce poured over it,
with a little bit of mustard just to give it a little bit of tang.
But, listen, when you are not playing guitar, do you cook?
I do. I mean, I am by no means a fine... I don't do special things.
I love it. I love mucking around the kitchen.
I call it mucking around the kitchen, not really cooking, but no,
I really do. I try bits of curry, and...
fish in the oven, and things like that. All the easy things.
But, you know, perhaps even I could remember this.
Fantastic. It's wonderful.
It won't make you fat, I promise. No, it won't, no.
And even if it did, I wouldn't care!
I don't actually worry about it that much, no.
Anyway, John, the music was fabulous, and I promise you,
this won't make you fat, and the cheque's in the post.
And I look forward to the next one.
Cheers, old bean. Cheers. Thanks.
God bless you. Fantastic.
Picasso's early inspiration might well have come from one of these
wonderful bars, where they serve not sherry, but Malaga wine.
Traditionally grown from the Pedro Ximinez grape,
but today mixed with other varieties.
The tastes vary from pleasantly dry to seriously sweet,
but the atmosphere is superb.
After a glass or two, even three, with the odd tapas of prawn
and muscles and squid, you can spend a brilliantly inexpensive evening
in a bar that hasn't changed for a couple of centuries.
Where Pablo Picasso at the turn of the century, as a young man,
probably came with his chums.
A glass of rich Malaga wine in one hand,
and a piece of chalk in the other.
He might have pondered the revolutionary art form,
which the world would come to know as Cubism.
Well, he MIGHT have.
Don't you just love him? Now, as ever on Best Bites,
we are taking a look back at some of our favourite recipes
from the Saturday Kitchen archives.
Still to come on today's show, it's Omelette Challenge time,
as Nathan Outlaw takes on Jason Atherton at the hobs.
Mark Sargent is here with two dishes of delicious tapas.
He serves up chorizo with a reduced red wine sauce,
and chorizo with prawns and sherry.
And Hayley Westenra faces her food heaven or food hell.
Did she get her food heaven - steamed plaice in a creamy white wine sauce
with broccoli, asparagus and mushrooms? Or her food hell -
stir-fried vegetables with seared tuna and a soy and sesame dressing?
You can find out what she got at the end of the show.
Now, up next it's Tony Singh,
with a dish that may contain traces of nuts.
So, what's on the menu today, Chef Tony?
It sounds a bit weird - chicken thighs with peanut butter sauce.
Doesn't sound weird to me, sounds pretty good! I like that.
So, we're going to marinate the chicken first.
We'll marinate the chicken in only a few ingredients. What was left.
What was left! Rub it in, rub it in!
No, no, but it comes back to the style of food I'm doing.
It's from my new book, Tasty.
Didn't take you long to get THAT in, did it?! No, no.
I've got to try and get it in there!
Good, I'm really impressed!
So, we've got our ginger and our garlic. This is for...?
That's for the sauce. The sauce at the end.
The dish is based on bang bang chicken and kung pao chicken,
so it's Sichuan cooking. Right.
But the real star is the nuts that we're going to caramelise,
which is great.
And you've got loads of them,
so it's really good for sweet and savoury dishes.
Now, your book's not based on Indian food - well, not at all, really.
There's some Indian food.
My cooking in the book's based on my Indian Sikh heritage,
my Scottish heritage, my travels, but it's all about tasty food.
The book's called Tasty,
so it's about simple, accessible food that's not cheffy. Yeah.
You know what I mean? And that's the same with the restaurant.
Opened a new restaurant, and it's the same thing. It's fun food.
Don't ask any more questions, James, he's on a run now. That's it!
So, chicken thighs. Chicken thighs. Perfect for this.
Perfect for this, and good value, as well.
Take the skin off so it's a bit healthier for you. Yeah.
And we're going to cook in real time, as well.
But we've got to marinate these first. Marinate. Spiced rum.
Sesame. Spiced rum - any rum? Well, nice spiced rum.
I'll not tell you my favourite but... Right, OK.
We'll give that a mix and I'll take over the stuff we've already done.
How long would you leave that to marinate for, then?
At least ten minutes.
If you could leave it for a couple of hours, that would be great,
but ten minutes is good. Yeah.
And it comes up to room temperature, as well.
Now, this style of cooking... There is quite a lot of garlic in there.
It is, but you'll be surprised.
It's not going to overwhelm anything.
And you'll be surprised with the amount of chilli we put in. Yeah.
Hold on, I'll get the sauce ready first.
What about...? Yeah, OK, sauce first. Peanut butter. Yeah.
Crunchy - you want the texture.
Black rice vinegar.
If you can't get that, a good balsamic's good,
but the black rice vinegar adds a nice earthiness
and a wee bit of sweetness to it, as well. OK.
Made from gelatinous rice. Now, you want two parts of the onion.
You want the white part and then... The green separately.
We're going to cook the white and use the green to garnish it with.
And toasted Sichuan peppercorn. OK.
Which isn't a peppercorn, Chef, really.
No, we call it "teen phool" in India,
which means "three flowers," and it's got a triple flavour in it.
But it's used to numb the tongue. Oh, it does.
So you can have a lot of chilli.
So we're going to put a lot of chilli in there,
but we're leaving it whole. We're going to break it just in half,
and it's going to add a lovely flavour and aroma.
Cos there is quite a lot of aroma in this.
When we did it in rehearsal, everybody was coughing
and spluttering everywhere, mainly cos of this next bit.
Yeah, but it's not... So, these are chillies going in here?
Chillies are going in, just cracked.
30 seconds till you smell the aroma.
In goes the chicken. Any particular chilli?
It's a Kashmiri chilli.
But you can use bird's eye, as well,
if you really want a potent heat.
It's quite strong, isn't it? It is.
Do you want to whip up some eggwhite, please? I can do that.
With a spoon of water.
So, that's there.
We're going to add the peanut butter and sauce mixture. OK.
And that'll be cooking away as we talk. Yeah.
So, these are for the garnish, as well? That's going to be garnish.
I'm going to put the ginger and garlic in there right now.
I'll just get the whisk. Ginger.
Garlic. I did that quietly, so it's fine.
KELLY LAUGHS Yeah.
So, James is demonstrating the new gravity-fed storage system.
I can't see, that's why! He's been blinded.
What is it about you and Ken Hom? Oh!
You need some onion goggles, chilli goggles. Money there, as well.
Couple of million quid, that one. That's seriously strong, that.
But don't worry, you'll be surprised, it's not that hot.
Salt... KELLY LAUGHS
We won't be able to see, but it won't be hot!
My eyes are the colour of your shirt. That's good.
Right, what are we doing next?
What we're going to do next is make this spice mixture for the nuts.
You're putting it on now. No, I'm not! No?
OK, so brown sugar. Yeah.
And then we've got some chilli powder in there, some cinnamon,
and Chinese five spice, just to accentuate all the Asian flavours.
Yeah. Give it a mix.
Is it very, very hot? Just get that on.
This takes, what? Five minutes? About five minutes, yeah.
OK, so, when that's stiff...
Now, these are the roasted spice nuts that you've got in there?
No, they're just raw nuts. OK. But you're going to roast these?
We're going to roast them, yeah. OK. That's perfect. That's stiff enough.
There you go.
Spices go in. I'll get you a spoon.
The nuts go in.
Don't worry, I've got you a spoon.
I'll wash it, otherwise, we'll get... Thank you.
..Doreen from Somerset on the phone again. Is she on the phone again?
So, gently fold them in. Yeah.
So, they're all coated. Lovely.
See, the crew have just brought me some glasses, but...
LAUGHTER These are obviously not my style.
I think these are ladies' glasses. LAUGHTER
Very Jackie O.
That's a look. That's a good look.
Who's are these glasses?
Just like an Indian film star. They are the boss's glasses.
Don't drop them on the floor. They'll be worth a fortune.
Right, pop the salt on last so you're not breaking it down.
You want chunks of salt on it as well.
A clean tea towel otherwise we'll get more phone calls.
Right. And I always like to say, "Here's one we made earlier."
So, how long do you roast those for then?
You're looking at about 15 to 20 minutes. Yeah?
But keep checking them, it depends on how your oven is, and you just
want a nice golden brown on them and the spices, stick that in a jar...
Oh, come on!
I give up!
Whose first time is it? Me or you on the show? Go again.
Noisiest session we have ever had.
If it was well-designed, Kelly, we'd have a bigger sink,
you see, it'd be more practical. Right.
We're going to pop some roasted peanuts in there
just for a bit more texture because it's nearly done. Yeah?
On the menu, it says if you are not delicate, don't come.
OK, right. Do you serve these warm or cold?
Cold, warm is really nice.
You know, it's for after...what do you call it? Dinner.
For coffee instead of doing petit fours, a big bowl of them warm is really lovely
and you can change the spices to suit.
I am going to let you plate it up cos I don't trust myself any more.
I don't trust you either so, yeah, you're OK.
Now, about your restaurant, this is not...
This is again like the food that you love to... Love to do.
Well, it's in West...
a small village just on the outskirts of Edinburgh at the start
of the Borders. Produce, Scotland's larder, best in the world.
What I bring to the food is my travels, my spices,
technique, that's what we like to do. Yes.
And you mention it is the best thing in the world.
We've just seen the bit with Loch Fyne. It is incredible, the seafood up that neck of the woods...
British produce is fantastic but, in Scotland, it's just a bit better.
And bear in mind that dark bit is a big lump of chilli.
Yeah, it is a big lump of chilli. Pop that on.
And of course, you've cut it up small, this cooks in real-time. Yes.
It's not hot because somebody who cooks at Delhi has chillies for
breakfast. So, give us the name of the dish.
Chicken thighs in peanut butter. That's what it is.
And bring it over here. I know it smells delicious.
I can't see it much but dive into that.
That big lump there is a piece of chilli, that one there.
Yeah, watch yourself. But that's it. Again, cooked in real-time.
Do you know, I thought Duncan was hard to understand...
But the flavour is amazing.
Oh, my word. See? It's not that hot.
It's incredible. Would you try that in the kitchen?
Kelly, would you give that a bash? That's better,
but what I love about this kitchen is everything is done for you.
You just have to do that.
We're doing the washing up as well which is quite handy.
Dry your eyes, James.
There's no need to cry, fella.
Now time for the Omelette Challenge and today it's Jason Atherton
and Nathan Outlaw's turn and as both are sat very
high on the leaderboard these days, it should be a very quick one.
Right, let's get down to business.
All the chefs that come on the show battle it out against the clock
and each other to test how fast they can make a three-egg omelette.
Now, Nathan, it's your first go at this. Anybody on the board you would like to beat?
There's a few old bosses on there, I think. Especially that one there.
That one there? Mr Rick Stein and the other one being... Mr Campbell.
You've got a long way to go. It's very high. Yeah, yeah, yeah.
He's very quick. Jason, 28 seconds at the moment. Pretty good.
It would have been originally... But down here at the moment.
Yeah, I'm sort of lurking around there somewhere, aren't I?
I think that five weeks in Cape Town, maybe you got the practice.
You can choose what you like from the ingredients put in front of you.
I'll taste to make sure it's an omelette not scrambled eggs.
So let's put the clocks on the screens, please. Remember, this is
just for you at home to see how they're doing. Come on, big fella. Right, ready?
Three-egg omelette cooked as fast as you can. Three, two, one, go.
Have they been practising?
Nathan obviously hasn't.
You pick the shell out afterwards.
Yeah, you pick the shell out afterwards.
It must be cooked, it must be cooked, it must be cooked.
I know, yeah.
Oh, no, look at that.
It is unbelievable how I'm still alive on a Sunday afternoon.
I think mine is more cooked.
There's nothing wrong with that omelette, James.
What's wrong with that? I just like things a little bit undercooked.
Yeah, it's lovely. Right.
Well, funnily enough, it didn't look like an omelette
when it first got put in the pan but I call that about a
because the rest of it's still stuck in the pan.
See, look. It's still sat there.
Ooh! It's quicker than me. Think you beat your time? I don't know.
You did. You did it in 21.4
but that is no way an omelette. I was waiting for that!
That has got to be about 26, 27, something like that.
It's your first time on Saturday Kitchen, it was so quick
that the butter is still in a lump but that was an omelette.
You did in 22.96 seconds, so just outside.
You definitely beat Rick Stein.
You got a long way to go before you get to Mr Campbell up there.
Maybe next time.
Well done, Nathan. The less said about Jason's the better, I reckon.
Up next it's Mark Sargeant who's
showing us how to make our own chorizo.
Mr Mark Sargeant, how are you doing? Will I get ever get off the bin?
How are you doing? Are you all right? Very well, thanks, James.
Good, now you've been a busy boy so particularly with this...
This is the first time we've ever made this on the show.
What are we making? Well, I'm very proud of my home-made chorizo
and I do actually make it at home.
You do because we've got a little picture of it.
We've got a picture, can we show the little picture?
We have got a little picture of it. It's coming up. We have got...
There you go. That is your house, is it? Yeah.
Not my own house, obviously, I sleep underneath that bit there.
Where are the chairs from? Habitat?
IKEA. Other stores are obviously available.
Don't put it next to a radiator with it on, that's the key to it.
It's really simple, it's really simple.
So, basically, I'm sure this isn't actually a chorizo, but,
basically, it's my salami recipe with smoke paprika in it.
So we have got some really lean ground pork shoulder and to that,
if you could just finish dicing this off, this is some back fat...
I'm going to get some garlic in here as well.
Yeah, to that, we're going to add some garlic - very, very
finely crushed and then we have got this smoked paprika which
obviously that gives it that chorizo kind of flavour to it,
fennel seeds, black peppercorns but most importantly the salt.
It's the amount of salt that goes in here that does the curing for you
and essentially cooks the meat.
Because this hangs for a month but is actually not cooked. It's raw.
But the salt draws all the moisture out and essentially sort of cooks it.
So, in theory, if you were to just not put the paprika in,
you would end up almost like a salami, like a Milano, really.
Well, exactly, that's basically what I started doing.
I started, you know, making the salami and then I just added,
instead of adding, sort of, you know, ordinary paprika,
I put in the smoked paprika and I put in a lot more of it
and that's basically what came out, was a chorizo.
Which is your picante sort of stuff. The smoky, spicy sort of stuff.
Exactly. Sweet, smoky.
So, to that...
So, without being too boring, it's 25g of salt per kilo of meat.
And that is enough to cure. And a little splash of red
wine in there, that just gives it some, like a bit of a darker colour.
Now, this is a good bit, this is the fun bit here.
Now, you want me to peel... Yeah, if you could just peel those because after I've made this...
I've brought one from home with me,
brought one I made earlier, it's actually a two-monther.
Too much time on your hands, that's what it is. Well, no, this is all... It's great though.
This is all developing recipes from my new book, James, which is
coming out September 2011.
Continuously. I've got almost a year to keep plugging it. Right, OK.
I thought I'd get in now and do it.
But, so, that's what I'm really doing at home quite a bit is
just developing sort of recipes for that, really.
Obviously I didn't invent chorizo, but this is my take on it.
Well, my more local butcher Mike in Greenwich,
he lent me, very kindly, his sausage machine and it was about
the same size as my kitchen and I didn't want a mechanical one,
obviously doing it by hand...
Just get that out to there.
..So, I went online, just Googled sausage makers and, lo and behold,
this one came up but I had to get it from America, bizarrely enough.
So, maybe there's a market, James,
we could go into it. Supply and demand. There you go!
We'll see how they turn out anyway.
So, these are the skins, these are natural skins.
You have got to use natural casings because it allows the...
I just need a little knife there
It allows the air to breathe through
and you need to get the air in to dry it because obviously you put
this in a cool place with plenty of air flow.
So, it's natural skins for, like, dried salami, isn't it?
Exactly, yes, all natural skins.
Well, it's always best to use natural stuff anyway, isn't it? Yeah.
So...roll that on there, we're only making one.
This mix is enough to make about three or four good-sized chorizos
but you can make them kind of as
long or short or thick or thin as you want to, really.
Can I borrow that knife again, James, please? There you go. That's fine.
So, we tie the end off of that.
After a bit of practice you will see how actually really easy this is.
So... Can you just hold that for me, please, James.
Yeah, hold and chop that at the same time. There's no rush.
Right, you see that is coming out nicely.
So, you kind of want the right
amount of pressure to fill up the skin.
Isn't life too short to do this?
The key thing is as well, that as soon as you have
mixed your mix, get it made because if you leave it,
the salt will start working on it and it will toughen up
straightaway so will make it really, really hard to pipe out.
So, the difference between this and normal sausages is the amount...
There's a huge amount of salt in there.
Well, there's fat in there but mainly salt.
Exactly, and how you store it as well, obviously. You just hang it up. It needs to be outside.
If you have got a garden shed, just drill a few holes
in there or put in a ventilation or something like that, it's absolutely perfect for that.
So...So, we've got that.
So, then the next thing which is really important is the...
cocktail stick... Right.
Cocktail stick. OK, fine. Use a knife.
We get that, so, basically, you've got to prick it all over
and what that does, it gets rid of any of the air bubbles in there
and the cocktail stick is perfect for that, just tiny little holes.
And, basically, as the salt and everything starts curing and the
meat kind of shrinks away, the skins all sort of enclose around that.
So, if you could just tie that up with a little bit of skin,
James, and then hang up on the back there,
we've got our own Saturday Kitchen chorizo store at the back there.
And we've got one there. I'll just wash my hands quickly.
There you go. So, we can actually...
We could keep this and next time you're on... Use it again.
I'll have to come up with another recipe. So this is the one we did in rehearsal.
As you can see, that's already starting to dry out a little bit there. But this is it.
This is my baby. I'm really proud of this.
And my other baby, my other baby at
home, Ivy. Which one? Hello? Over there? Hello, Nancy, hello, Ivy.
There's kids all over the place on this show.
I feel like Lorraine Kelly. That's my baby.
Right, OK, this is my chorizo so I'll just give you a piece on the end.
If you just look at that. If people were doing this, seriously, you...
I mean you could put that... cloth over the top as well.
Like muslin or something like that. The thing is, in my office...
Look at that, that is stunning. Even if I do say so myself.
In my office, I've got it near a window with a blind next to it
so I've got the slats of the blinds open so there's just a light
airflow going through and I've upgraded now from a pole
and two chairs to a clothes rail which works perfectly.
There you go. And, literally, a month, that would be fine?
Yeah, a month is great. Look at that, James.
Have a little try of that.
I mean, it really does look like the real thing.
It tastes like the real thing as well. Tastes like the real thing.
That's delicious, isn't it?
And I think if you start experimenting with smoking a little
bit more you can sort of get to that
stage and smoke it and things like that.
Right, so I'm doing two dishes, very quick dishes,
so, it's a really hot day today
so you don't want to be there sort of toiling over your barbecue.
So, I'm doing one dish which is basically,
it uses the chorizo which you actually want to eat
but it's more to sort of actually flavour the dish, really. So we're going to do that.
You've peeled these beautiful prawns for me, these lovely king prawns,
and then we'll just get that sauteing in there.
So we have got sliced garlic shavings, which you want to go nice
and crispy and that's for the prawns
and then for the other one which is going to be cooked in a red
wine kind of a glaze, we have got some garlic, chopped shallots,
which you have chopped very nicely for me.
I'll get that one in there as well.
And plenty of salt in there, James, as well.
It has got a little bit of salt in, obviously,
but the curing kind of gets in that flavour.
There's plenty of salt in there. Yeah. Nice rock salt.
Oh, there you go. Don't lose any of it.
Don't lose any of it, it took me two months to make that. Yeah, OK.
Just get that little... A little sort of saute. Don't forget, you can
eat this raw, as you know, so just a little bit of black pepper in there.
Now, we've got some of these bay leaves. Bay leaves are...
I'll put in both, actually, just to
flavour it up. Now, as well as doing a book, a little birdie tells me
you're looking for a restaurant, is that right?
Yes, the little birdie was right.
Yeah? You've got to watch this space because
I will obviously, as I always like to do, give you the exclusives, James.
But it will probably be the next time I'm on,
I'll be able to tell you, really, what's happening.
Is this kind of like your first restaurant on your own, really?
Of course, yeah, obviously, you know 13 years with Gordon
and had an amazing time doing that. I've learnt everything
pretty much from working alongside him. He is a great, great guy.
Really teaches you so much about the restaurant
and industry really as a whole.
So I have given myself a little bit of a break helping in The Swan
down in West Malling and at the Globe Theatre, and yeah,
I will continue working with them and helping them but this
restaurant of mine is something I have always really wanted.
To do something yourself. Absolutely.
Right, so we've got some liquor in there.
You've put red wine in there.
You want that to reduce down. So this is like little nibbles.
Are you going to be putting this bay leaf in there as well?
In your garden just sitting there in the sun.
And then we're going to do sherry.
This has kind of got a Spanish sort of theme to it
so we are going to go a touch of sherry in there.
I know you like your flames, James. Yeah.
Any particular sherry or just... A nice dry sherry. Yeah.
Just, you know, something...
Yeah, nice and dry like that. Bit more in. A touch more in.
No, this probably is very plain
and simple. You want to have a little bit of sauce in there.
you've got some bread which you have cut up so we want to just...
Now, what's this we've got here? What's that? That's red wine which just went into here.
You've got red wine there, and what's that? There's some red wine from my...
To put into the actual salami, or sausage in itself. That's that one.
There you go. And then...
As you know, with all shellfish,
we want them sort of slightly pink in the centre. Yeah.
You've got all that flavour there from the lovely toasted garlic,
those big fat juicy prawns, the flavour of the chorizo,
as opposed to, sort of it being the whole part of the dish.
Plenty of parsley in there. Plenty of parsley...
And that's had plenty of that salt in there. Yeah.
And it should be nice and earthy, that now. Yeah.
So, just knock those off.
It's so quick. Yeah. That's the thing, you know,
obviously you've got to wait two months...
Your salami, you don't want to be cooking for ages to be able to eat it, do you?
It is a great idea to make your own stuff.
If you've got the time, it just tastes
so much better, doesn't it? It's about practice, as well.
You don't really need that much time.
I have to wait two or three months to get my machine
over from America... There you go. There you go.
Worth all the effort. So remind us what that dish is again?
So, we've got one Sargey's home-made chorizo in red wine,
shallots and garlic,
and another, king prawns with chorizo, roasted garlic and sherry.
Great tapas. Easy as that.
There you go, right.
Well, it looks, I have to say, particularly those prawns,
I quite like the look of those things. Dive in to that.
If you like lobster, I'm sure you'll like this one. Yeah.
But dive in. In fact, chorizo and Parma ham are my second and third choice.
Are they? There you go. What, for Food Hell?
But great little tapas things, as well.
Other things you can add to it? I suppose you could add...
Great with squid, of course. I know you don't like squid.
I don't really, either. No, exactly... Chorizo with squid...
Throw some cherry tomatoes in there to make it
a little bit bulkier, you know, to sort of do that... Yeah.
But on a day like today, you know, you don't
want to be sitting over a hot barbecue. Just do a couple of those dishes
and sit out in your garden or patio. Happy with that?
Very happy with that. And actually, I do...
Squid I've only had done nicely once or twice.
I don't hate squid, it's just it's always really rubbery in restaurants...
Yeah. Well, there you go.
I hope you're all taking notes there,
and obviously you have a sausage-making machine to hand, like everyone has.
Right, now, when Hayley Westenra came to the studio to face
her Food Heaven or Food Hell, she was pushing for plaice,
but was turned off at the thought of tuna.
So, let's see what she actually got.
Right, it's that time of the show where we
find out whether Hayley will be facing Food Heaven or Food Hell.
Food Heaven would be this a wonderful piece of plaice. Yeah.
You can tell plaice because of its shape.
It's shaped like a little diamond there. But we've got in here...
And obviously, you see its spots, as well.
But we're going to serve that with some morels, which you like.
Yeah, I'm so excited... We've got some lovely wild mushrooms,
some asparagus, some broccoli. Alternatively...
OK. ..depending on these guys, we've got a massive piece of tuna there,
a beautiful piece of tuna, served lovely
and pink on the chargrill, or we could serve that with
a little saute of ingredients we've got in here.
We've got all your worst ingredients in here. Yeah, yeah, yeah.
Peppers, corn, and all that sort of stuff. Yeah, baby corn. Yeah.
THEY TALK OVER EACH OTHER
Come on, come on, don't be mean.
It's pretty obvious what people wanted, but these guys have chosen exactly the same.
Yay! So it was nearly a whitewash. Thank you, yeah. 6-1, there you go.
We'll lose this out of the way, guys.
We're going to make a little sauce with this, but first thing I want to do is prepare our fish.
So, we're going to sort out our fish. Four fillets on a flat fish.
OK. Two in a round fish. OK. All right?
Now, what you can do is actually follow the line.
You can see there's a line all the way down the centre there? Yeah.
If we follow that with a filleting knife, this is a filleting knife...
And we just follow that all the way down the line, first of all...
Mm-hm? ..to remove the fillets. There we go.
So, you just follow that all the way down.
You can't go any further. Yeah.
Because the bone is round the bottom. OK. And then carefully...
we then use the knife...
I mean, long sort of cuts.
The fillets should just come off like that. Yeah, beautifully done.
Well... I've still got another three to do yet.
And we do the other side. So, again, you follow that line... Yeah.
..all the way through.
And in, and basically the idea is try not to make long,
sort of short stabby cuts, really.
You want to make long, gentle ones, cos it basically...
Having that knife helps, basically.
Having a sharp filleting knife also helps. So that's the top part.
Obviously the white part here.
Now, this fish is actually round when it starts off. OK.
And then, the older it gets, it goes on to the side.
And you end up with the eyes like that going on to one side.
Very similar to what I saw out here on my way to work this
morning at about 5:30 down Clapham High Street.
Everybody like this... LAUGHTER
..out of these nightclubs.
Some of them were like this as well, on their walk.
But the idea is that you just follow the line again.
You've got to line the other side. OK. So you just keep going.
The guys can tell us what we're doing over here.
I'm doing the asparagus tips. Just cutting the little tips.
You're going to steam these, aren't you? Yeah.
I've just done some shaved raw asparagus.
I've just peeled them, the asparagus, lengthways for you.
And I've got some broccoli, which we're also going to steam.
And I'm just chopping a little bit of parsley, which is going to
go with the mixed wild mushrooms. We've got some girolle.
There's the girolles. These ones are the girolles. The morels.
The morels are the dark ones here,
the little hole in the centre. You can stuff these, can't you?
Where are they from? These? The morels.
They might come from France this time of year.
They can come from Turkey, John.
They can come from Turkey, but there's also two seasons in this
country, and they're just finishing in Britain, in actual fact.
And... And that's the mousseron. The mousseron, or the St Georges,
these are called.
So Scottish girolles, morels, St George, the morels.
We've got it all here, you see, in the UK. I know.
Even truffles, I found out this week, as well. Really?
Yeah, I went truffle hunting this week. Wow. Whereabouts?
In Basingstoke. Whereabouts in Basingstoke?
Have you ever been to Basingstoke?
I have, yeah. Have you? I have, yeah.
I went truffle hunting... I'm not telling you lot where.
What's the postcode, James? Yes, exactly, yeah.
But it was amazing, absolutely amazing.
We've got our lovely little fillets I'm going to keep the skin,
we're making a nice little sauce with this.
But we're going to cook these the old-fashioned way, I thought,
really, with this, poaching fish. Not poaching fish, steaming fish.
It's kind of one that I don't suppose chefs do very much any more,
we just basically pop it in a pan.
You know, I still do on a couple of dishes.
Or in a dreaded water bath, that kind of stuff.
But this is, you know, the old classic way.
You've got... Our asparagus has gone in, has it? Yeah. The asparagus is going in now.
Do you want them split lengthways or just the tips? Does it matter?
No, just leave the tips in there. We will save some...
That's steaming now, the broccoli and asparagus.
And then you put the fish...? Turn it up a bit.
Just turn the heat right up. There we go. It's on full blast.
So I've got this, this will only take about four minutes to steam.
If you can put some butter on there, that would be great.
Meanwhile, I'm going to take the fillets here.
Always start with a small bit first. And then roll these up.
These little paupiettes. Oh, that's a bit fancy. Cocktail stick. A bit fancy? Yeah.
I would just chuck them in. I can just chuck them in if you wish.
No, no, this is cool.
It's always the finishing touches, isn't it?
They will actually hold together really well.
Because this is so delicate as well...
It does benefit when it comes to cooking them,
because they just hold together nicely. A little bit of that.
Cocktail stick again. And then final one, just trim that off.
We're going to keep some of this left over. Fold that one up.
Oh, these look so good. The mushrooms? Oh, yeah.
If you can cook that. Oui, Chef. Top one, that can go straight in.
I'll lift off the top. Meanwhile, I'm basically just going to take this.
We're just going to make a very, very quick little sauce with this one.
We'll just take the skin and bits and pieces. And create a stock?
Yeah, really simple.
Just a few bits of onions in there as well. We'll throw this in.
We're not going to colour it, we just want the flavour from it, really.
That can go in. Again,... Yeah, I always try when I use things like
fish and things, I try keep the bones and make stocks with them.
I don't do it that often. I was going to say. Because I've read your diary, it's not...
But it's good, it's nice to feel like you're using the whole...
Do you know what I mean? The whole product, the whole fish. Absolutely.
Well, a bit like what we did with the lobster, really, that kind of thing. Yeah.
So, anyway, the guys there are chopping this.
There's a little bit of shallot for you there. Can I help?
Are you all right? Yeah, just keeping an eye on the mushrooms.
You can saute those off, that would be great.
So, in there now, a little bit of butter. We've got some white wine.
Get that in there. Good-quality white wine.
We're going to use some of these, because we don't want to waste anything.
A bit of parsley stalks. A little bit of stock.
This is a little bit of stock going in there as well,
just to increase the flavour nicely. We'll just bring this to the boil.
The guys have got the broccoli, which you can see in there.
And the asparagus, cooking. The fish is underneath it.
If you've got some asparagus leftover,
you could do some shavings as well.
Yeah, I've done that, I've just done some...
I'll dress these with a bit of olive oil, Chef?
Yeah, something like that, just nice and simple.
How are you doing with that? We're going to put some herbs in at the last minute. Salt and pepper.
Splashing everything. SHE LAUGHS
And then... Do you want to put in? OK, all right.
Just two quick twists. You've done this before?
Well, I always get scared about getting the moisture in.
You know when you're doing...?
It's important to actually just put the salt in at the end
so that it actually doesn't draw in the moisture. All right.
OK. All of them? Just half. OK.
Just toss that over. There you go.
A little bit of salt and pepper in there. And then this sauce...
Lovely, well done. That's it. Then they can come off when they're ready.
So this sauce, really, that's reduced there now.
That's the bones that we've got in there.
We just finish it off with a touch of double cream.
This is the key to this, is reducing it down. See?
Because you intensify the flavour of it,
but you get it ready for the next bit, which John's there looking at.
I'm down with the butter ready.
But the butter is the key to this as well. Just finish it off.
All right. So we're just going to finish that off in a second.
The mushrooms I can probably put on.
Drain those off. On my plate there.
The asparagus is probably about there, I think.
The fish might need a little bit more cooking.
A little bit off. Probably about another minute on those.
We can lift them off, which is nice.
I like this kind of cooking, where it's all in one.
Do you know what I mean? No, less washing up, I think. OK...
That's what you call it, really. The asparagus...
And this is just,
probably just coming to the about the end of the season, really.
Yeah. One of the schools of thought is when asparagus comes in,
you shouldn't really serve it after Father's Day.
That's an old greengrocer sort of comment.
But it does ride through,
there's still some good quality asparagus round, isn't
there, John? It's just basically the weather more than anything. Yeah, exactly.
Everything's late, really, in the UK.
I had some great asparagus last week, so... Or this week even.
We've got our lovely morels, which is a first for you. These little morels.
They go so well with the asparagus. Oh, it's perfect.
I know you like the mushrooms, so I'll just put a few more. Thanks.
There you go.
And with the paupiettes you've rolled, you can stuff them, can't you?
I remember years ago putting raw salmon,
and when you rolled it... There'd be a piece of blanched spinach
and salmon, and then you rolled it, there'd be pink,
white and green, and certain things like that.
If you've got more time, you could have rolled it and stuffed it. We're just going to finish this sauce.
If you have a taste of that as it is. OK, all right.
It's very light. Then wait a second. It's good, yeah.
If you can take the fish out, please, guys. Oui.
Then what we do, you add the butter to this.
If you can season that, John, that would be great. Lovely, yeah.
The sauce, that would be fantastic. A little bit of that.
So you whisk this in, keep it on the heat, keep reducing it.
And then John's going to just season it a little bit.
Fish is ready? Yeah. Coming out now, Chef.
There we go. Paupiettes here.
Take the cocktail stick out.
Oh, there's one. You just destroyed my fish. Perfect.
Twist and pull. There we go.
Nice acidity to the sauce. There's that one.
And then finally, you've just got the sauce over the top.
So we take this sauce, which, if you reduce it down,
it's get a little bit thicker.
Over the top.
And then... It looks so good. Oh, we're not finished yet.
Oh, really? Oh, no. A few bits of those as well.
And then a bit of asparagus. Bon appetit. Wow.
Oh. There you go. I'm impressed. All done in about six minutes. OK.
I'll go for the fish, then.
That's for you. Oh, thank you. OK.
So, tell us what you think.
I think it all works together with the mushrooms, the asparagus. Beautiful.
Asparagus slightly late now in the season, because of the bad weather.
I'm pretty sure the season will keep going. Mmm. It's very nice, yeah.
And what do you think of the fish, really, steaming wise?
It's good, because I'm always scared to steam in case it turns out
bland, you know? But I think if you do it like that,
if you roll it up like that, it keeps it nice and... Moist. Yeah.
If you leave the fillets flat, they can break up quite easily.
And the mushrooms... Mushrooms, asparagus, lovely. Happy with that? Mm-hm.
Well, best of luck with your new album as well. Thank you.
Now, that's a perfect plate of plaice.
Well, I'm afraid that's all we got time for on today's Best Bites.
I hope you've enjoyed our journey through some of the fantastic
recipes from the Saturday Kitchen archives.
Have a great week, and we'll see you again very soon.
'From the heights of the Scottish Highlands
'to the shores of East Anglia, I've travelled across Britain...'
We got a fish!
Matt Tebbutt takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.