16/07/2017 Saturday Kitchen Best Bites


16/07/2017

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


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Transcript


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Good morning. I'm Matt Tebbutt and I've got some fantastic recipes lined up for you,

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guaranteed to kick-start your Sunday morning, so all you need to do is to put your feet up

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and enjoy another helping of Saturday Kitchen Best Bites.

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Welcome to the show.

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Now, you won't want to go anywhere as we've got top chefs

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serving magnificent food

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and a handful of hungry celebrity guests, as well.

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Coming up on today's show...

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James Martin cooks sticky toffee pudding for Dame Kelly Holmes.

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Will Holland shows us that cheese and fish can go together.

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He coats cubes of halibut in Parmesan and then pan fries,

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and he plates them with a flavoursome sag aloo and lime emulsion.

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Tony Singh is here with a Sichuan-inspired chicken dish.

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He stir-fries chicken thighs in a spicy peanut sauce

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and serves with caramel spiced nuts, spring onion and steamed rice.

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And at the omelette hobs today, we have two culinary heavyweights

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as Jason Atherton and Nathan Outlaw take up the challenge.

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And then it's over to Mark Sargeant with two chorizo tapas dishes.

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He's going to be cooking chunks of chorizo in red wine

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until it reduces to a sauce and pan fries chorizo with prawns

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and deglazes the pan with sherry.

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And finally, classical singer Hayley Westenra faces her food heaven or food hell.

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Did she get her food heaven - steamed plaice in a creamy,

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white wine sauce with broccoli, asparagus and mushrooms,

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or her food hell -

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stir-fried vegetables with seared tuna and soy and sesame dressing?

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

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But first, it's over to Tony Tobin with a dish that will leave you "wonton" more.

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Now, great... Happy birthday. Thank you very much.

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Yeah, well, shortly - two days' time it's my proper birthday,

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and we've got this birthday, as well, but fire away. What are we cooking?

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OK, we're going to make wontons,

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so we're going to stuff them with, like, a tomato jam or chutney

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and goat's cheese, so we need to get that on straightaway,

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so if you could chop up some tomatoes for me. OK.

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Without the seeds.

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Every single show I've done for the past four weeks,

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since I've come back, I've done tomatoes. These are...

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You don't want them skinning, do you? Skin's fine.

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Just get rid of the seeds. Just get rid of the seeds. OK.

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Now this is going to be for our little chutney. Yeah.

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Most people think chutneys are quite difficult to make.

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Well, you call it a jam, don't you? I call this a jam, yeah.

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Yeah, you're southern. You call it a... Well, I'm not, actually.

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I'm from the Midlands, so I might sound southern...

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That's south, trust me, where I'm coming from. Yeah.

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Oh, yeah, of course, cos you're from right up north. Yeah, exactly!

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So, anyway, we've got a little bit of chutney.

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Start off with some garlic, bit of onion...

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Some chilli here, tomatoes. I've got sugar but I've got fruit sugar.

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Now this fruit sugar's become quite trendy recently, hasn't it?

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I mean, I know one of the chefs that we have on here a fair bit,

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Mr Raymond Blanc, he's a big fan of it, as well.

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Well, he started the ball rolling, I think. Yeah.

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I use it a lot for jam - those jams that, you know, you need

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a bit more pectin in there, but it's a really natural sugar, isn't it?

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It's great. Yeah, it's a fruit sugar, um...

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There was a survey done this week, last week,

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that I was reading in one of the papers,

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saying that they surveyed some people eating fruit sugar

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and cane sugar, but the fruit sugar people came out with pot bellies.

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Pot bellies. What are you looking at me for? A bit like yours!

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I wouldn't know. Obviously, I'm eating cane sugar...

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Two million people watching.

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THEY LAUGH

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So, er... Where are you going?

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Where are you going?

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I threatened to do that in rehearsal!

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So, in with the tomatoes.

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Oh, you've come back, have you? I've come back, yeah.

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And I'm going to add a little bit of ginger to that,

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and basically - really, really simple - you bring it up to the simmer,

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and you cook it for about 20, 25 minutes until it becomes sticky,

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and that's why I call it a jam, kind of the vinegar and the sugar,

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you get nice sweet and sour flavours,

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the aromats come from the ginger, you get a little bit of heat

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from the chilli, so let that simmer, and then I've got...

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In with the tomatoes?

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In with the tomatoes there.

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I've got some that I've already made cooled down here...

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So we're just going to let that cook nicely,

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but then, it becomes really nice and sticky.

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Now, if you want to keep this, the idea is this sterilised jar, isn't it?

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Yeah, you can do, or just in the fridge, cover it.

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If you could...

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Also, what I'm going to serve with this is aubergine puree, right.

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We want to make it smoky, so if you've got gas at home,

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put it over the flame. You don't like aubergines, do you?

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Aubergine puree - no, that's rank.

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You'll like this.

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You'll like this. Right, so we're going to cook it...

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If you make me like that, you're a genius.

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I'll put it on the side so you don't have to eat it, yeah? OK.

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Make the skin really black and then whack it in the oven

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to deflate it, so it's really, really well-cooked.

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We've got one that's already cooked.

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Looks even better there, Alan, doesn't it? Look at that!

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It's looking really good now. Looking really good.

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So open this out then take the flesh out, yeah?

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Take the flesh out, and then if you could chop me up some onion

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and garlic as quick as you can, and we'll get that sweating off,

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and I'm going to add some tahini to that, but I want to

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get my wontons on first, so I've diced up some goat's cheese here...

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I'm going to mix it with a little bit of my tomatoes.

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This is Cornish Gevrik goat's cheese,

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if you're interested to know which type.

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OK, thank you. You can use this...

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I also like to use a crumbly one, you can crumble it down.

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This one's a bit more creamy but that's absolutely fine.

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But I believe this one's quite easy to digest, this one, so it's...

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There you go. Thank you for that. There you go.

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What I might do is just get rid of that... Full of information.

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There you go. Right. And a little pastry brush.

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So we've got... Get rid of these bits. Pastry brush.

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Have we got a pastry brush, James? Use your fingers. There you go.

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Use my fingers? All right, then. Right, chop this.

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So, chop that, and if you could chop some garlic and a little bit of

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shallot, and get it into this frying pan here, we'll get that cooked off.

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So, a touch of garlic. There you go.

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I'm just...got some wonton wrappers here.

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I've got a little bit of filling in the middle...

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into triangles, and then I'm just going to fold them

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in so they look a little bit like tortellini.

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And if by the magic of television, this brush arrives! There you go!

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Marvellous. I thought if I mentioned it, I might get one.

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There you go. Oil... Just a bit of oil in here? Little bit of oil, yes.

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Sweat that off,

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add the aubergine to it then cook it out for about five minutes.

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Well, probably less than that. A couple of minutes.

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Then if you could strain it into a bowl. Yeah. Season it up.

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That would be lovely. Anything else you want doing? Yes, there is.

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I've done two parts of this dish! That's fine. I'm doing the fiddly bits.

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If you could make me a nice tomato dressing.

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Here we've got tomato ketchup... Ketchup?!

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Yeah, Worcestershire sauce...

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Wait till you taste it. Worcestershire sauce.

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It's not a tomato dressing?

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Yeah, well, we're going to make it a little bit nicer.

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Some Tabasco, white wine vinegar and olive oil,

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and there's some herbs there.

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There's coriander, tarragon and chives.

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So, I mean, seriously, why ketchup?

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Well, because it's got all the flavours in it that I want,

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so I could make my own,

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but in seven minutes or whatever it is you've given me here,

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I haven't got time, so I'm a big fan of using things that you've

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already got around you, and... I know he is a big fan of ketchup.

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..I use...

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I only use the best ketchup, of my choice, and so there it is.

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You've got all the flavours there, and the dressing works really well.

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When you open your ketchup, are you a cupboard man or a fridge man?

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Fridge. Yeah?

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Yeah. What are you? Cupboard. No!

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This is an interesting conversation, guys, but I'd rather see you do this.

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How do you make these, then?

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Well, you buy the wonton wrappers,

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I'm putting a little bit of tomato and goat's cheese in the middle,

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and then I'm folding it over into... so they're triangles,

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like that, seal the edges, and then a little bit more egg wash on each

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corner, so that the point's away from you,

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you fold them in like that.

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Same as you make the pasta, exactly. Exactly like tortellini.

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So I've done four there. OK.

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We're going to whack those in, 180 degrees in the fryer,

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they take about two minutes.

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Can you actually make those and freeze them?

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Could you do that? Make them... And freeze them before you cook them.

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You can, actually. Quite fiddly, aren't they?

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Did you put tahini in there? Yes. Oh, good man.

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So tahini, which is a sesame seed paste,

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it's going into the puree here.

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Herbs have gone in, we've got some parsley in there - sorry,

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some coriander in there - we've got some fresh chives and tarragon.

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A nice dollop of tomato ketchup. Don't be shy with that.

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No, give it a good squeeze. More, more, more, more, more.

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More, more, more, more, more. Don't be shy. There you go. That's enough.

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OK. Bit of Worcestershire sauce. Little bit of Worcestershire sauce.

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Some olive oil, and some... Hang on, I'll do this.

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..and some white wine vinegar.

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So did you know all this work went into a vegetarian meal?

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White wine vinegar. White wine vinegar in there. Season it up.

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And then some olive oil, yeah? Yeah. And just salt and pepper.

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I'm just straining this aubergine puree to make it taste even nicer.

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Yeah.

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What, you're taking the rankness out of it?!

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He hasn't put any rank in.

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All right, that's that. So can you just check my wontons? Yeah.

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I've got some pea shoots to serve with this

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and I'm going to dress those with a little bit of, um... That's lovely.

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..with a little bit of... Where can I put that?

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Give us that. Thank you. Get rid of that, get rid of that.

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I'm just going to thin that out with some...olive oil,

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kind of make a little dressing... More pea shoots.

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There you go. They don't take very long at all, those, do they? No.

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That dressing's looking lovely.

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So what's that? You've got a bit of pesto there?

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Pesto, some olive oil in there,

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and this is really just to dress my leaves.

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I don't think there's actually any other ingredients left in this kitchen.

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We've done it all, mate, we've done it all!

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It's going to taste fantastic. Where's the mint gone?

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The mint went into the chutney. Oh, mint's gone into the chutney.

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So that was coriander, mint and basil.

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Good. Right, I'm going to put this aubergine puree just at the side.

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This is a cheffy thing coming up. Then just go like that.

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That's like a... I know what it looks like.

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It looks like something in Hyde Park that a whippet's done!

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No, it doesn't! A little kid's run up and... Don't be like that!

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Then we put our lovely little wontons here...

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Why do chefs do that? There you go. Bit of that.

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Lovely, gorgeous, delicious sweet and sour aromatic tomato dressing

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all round the outside like that.

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Basil? Do you want some basil? If you want me to put basil on it.

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I wouldn't, personally, but, uh...

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There you go. There you go.

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Put a little bit of basil on there for you. Happy with that? Yeah.

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Crispy wontons with a smoky aubergine puree, tomato vinaigrette.

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And a lot of washing up! Easy.

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Now I know you said it smelt nice, but does it taste nice?

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There you go. This is your first one. Over here.

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Dive in. Look at them. Look at those. Look at those little parcels.

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You don't have to taste the aubergine. You can leave that bit.

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No, you should. You should. I'm putting a bit on. A little bit!

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What do you reckon? Hm. Good? Hm-mm. Worth the effort? Hm-mm.

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It's hot.

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What about the tomato ketchup, the dressing? Does it work?

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I'm going to go right in for the aubergine.

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Oh, he's going to go straight in for the aubergine!

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That's not as rank as it normally is.

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LAUGHTER DROWNS OUT SPEECH

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Tuck in.

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Thank you very much! I like that burnt thing.

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Do you like that burnt thing? Yes.

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It gives it a real smokiness, and then when you put the tahini,

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which is a sesame seed paste, it really makes it rich

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and gives it a lovely flavour.

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I love it.

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Happy with that? I love the textures, the crunch and heat.

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Better than using filo pastry.

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There you go - not as rank as it normally is.

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Words that all chefs need to aspire to.

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Coming up, James makes sticky toffee pudding for Dame Kelly Holmes, but

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first it's over to Rick Stein, who's seeking out some magnificent mutton.

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This programme is called My Food Heroes,

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and up here in Loch Fyne, was there ever more one than Johnny Noble?

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I came here to his house at the head of the loch last year to talk

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to him about his oysters, which he was so passionate about.

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Sadly, since then, Johnny has died, and in a way, this is a tribute

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to him and his contribution to the food culture up here.

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There was a lot of trial and error, but that's how we got started.

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Why did you start?

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Well, I was eagerly seeking any activity, economic activity,

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to help keep the slates on the roof.

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The roof of your house? Yeah.

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Haven't you got enough land to sort of earn enough...

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No, no, doesn't earn...

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It didn't earn anything,

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so we were seeking new ways to create employment, and of course,

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frankly, we were sitting on a quite extraordinary asset.

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The loch.

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The real reason that Johnny's a food hero of mine

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is that in the late '70s, early '80s,

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we discovered Loch Fyne oysters and mussels which are hard to buy

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and langoustine which you can only get in France,

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but funnily enough, although Johnny loved his oysters, the dish

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that he really, really liked was boiled mutton and caper sauce.

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Well, this is five-year leg of castrated lamb, called a wether.

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Johnny used to call this a gigot, and that's really interesting

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because in Scotland,

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a gigot of mutton is the way of talking about it, not a leg.

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I'm going to poach this leg of mutton for about 3-3? hours.

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First of all, I add a couple of large onions for extra flavour.

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Rosemary I think goes very well with lamb and mutton. Lots of carrots.

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Peppercorns and a good sprinkling of salt.

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Then lastly, I barely cover it with water.

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Though mutton's a bit of a thing of the past - too much flavour, I guess -

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it's very encouraging to see it reappearing in farm shops now.

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Anybody that's got more than a passing interesting in British food

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should read Dorothy Hartley's book Food In England.

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There's one thing in it about mutton that I find quite funny,

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really, but also quite nostalgic, and it comes from a time

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when you had your roast and it had to last,

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so it said, Sunday, you have your mutton hot, Monday, cold,

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Tuesday, hashed, Wednesday, minced,

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Thursday, curried, Friday, broth,

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Saturday, shepherd's pie.

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Presumably, back to Sunday and another joint!

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Three and a half hours later, and look at that broth.

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It's almost thick, there's so much goodness in it.

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Well, that's cos there's so much flavour in a leg of mutton.

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So out it goes, ready for carving, and now to make the caper sauce,

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and, of course, I'm using the broth, which I pass through a sieve.

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It's a basic veloute, butter, and flour sauce.

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Into a pan goes some butter, melt it gently,

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add the flour, and stir together.

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Don't cook it out too much - I don't want much colour here -

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and then that lovely broth.

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Stir it in - it's still hot,

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so it'll mix together and thicken very easily.

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And now the capers.

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And that's the sauce, really. It's so straightforward,

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but it works a treat with this mutton.

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Interestingly, mutton's a very fatty meat, as you can see,

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but it just looks so delicious here.

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And right back in the 17th century, they, of course, were aware of that,

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and always served it with things like capers, vinegar,

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onions - anything a bit sharp.

0:16:090:16:12

To finish the dish, some of the cooking vegetables

0:16:120:16:15

next to the mutton, and finally, that lovely caper sauce.

0:16:150:16:19

I found out the other day that Loch Fyne means "pure, holy water,"

0:16:210:16:27

and I always remember Johnny calling it

0:16:270:16:29

"a magic soup where anything could thrive."

0:16:290:16:32

This is just a small selection of what comes out of the loch.

0:16:340:16:38

Look at these fabulous langoustines,

0:16:380:16:40

and bloaters, which are whole smoked herrings.

0:16:400:16:43

The lobsters, of course, whelks, and scallops.

0:16:450:16:49

Here they're farmed in lantern nets -

0:16:490:16:51

a technology introduced courtesy of the Chinese.

0:16:510:16:54

In the '80s, all the rage was seafood in puff pastry.

0:16:570:17:00

I remember dishes that were often called rendezvous de fruits de mer,

0:17:000:17:04

where you've got lobster, langoustine, scallops,

0:17:040:17:07

in a puff-pastry case, with lots of cream sauce.

0:17:070:17:10

Well, I loved those dishes, but they were a bit rich

0:17:100:17:13

and this is my sort of echo of it.

0:17:130:17:15

I've just taken some scallops, a vintage cider vinegar -

0:17:150:17:18

a really old farmhouse cider vinegar -

0:17:180:17:21

cream, and just a little bit of puff pastry,

0:17:210:17:24

and I've made this sort of really nostalgic dish - to me, anyway.

0:17:240:17:28

First of all, what I do is take a sheet of puff pastry, roll it out,

0:17:280:17:32

and cut four discs out of that.

0:17:320:17:34

I put it on a greased baking tray, and then just dock it with a fork,

0:17:340:17:38

because I'm actually trying to stop it rise up.

0:17:380:17:41

Next, I take another identical baking tray

0:17:410:17:43

and grease the back of it, and sandwich the whole thing together.

0:17:430:17:47

Put it into a hot oven, about 190 degrees Centigrade, for 15 minutes.

0:17:470:17:52

While that's cooking I do the scallops,

0:17:520:17:55

and I cut them in half horizontally.

0:17:550:17:58

Now, the reason for doing that is I'm going to pan fry them,

0:17:580:18:00

and I want to maximise the surface area of the scallop,

0:18:000:18:03

because that's where you get that lovely caramelised sweet flavour,

0:18:030:18:07

and the colour of pan frying.

0:18:070:18:09

I get a very hot frying pan,

0:18:090:18:12

and I just rub some butter across the bottom -

0:18:120:18:14

very quickly, because I don't want too much butter in there,

0:18:140:18:17

otherwise the scallops get greasy.

0:18:170:18:19

So into the pan go the scallops, and quick as a flash, almost,

0:18:190:18:23

they're over, turned over.

0:18:230:18:25

Season them lightly with salt and freshly ground black pepper,

0:18:270:18:31

give them a final shake, and take them straight off the heat.

0:18:310:18:35

Put them somewhere warm, return the pan to the heat,

0:18:350:18:38

and deglaze it with some cider vinegar.

0:18:380:18:41

Now, you let that reduce to drive off the rawness of the vinegar,

0:18:410:18:45

and then you add some clear chicken stock.

0:18:450:18:48

Then a nice piece of cold butter,

0:18:480:18:50

and you gradually whisk that in, thickening the sauce as you do.

0:18:500:18:54

And now some cream - classic white wine sauce, this -

0:18:540:18:58

but made with cider vinegar to give it extra sharpness.

0:18:580:19:01

And finally, some chopped dill.

0:19:010:19:03

And now for serving.

0:19:040:19:05

First of all, you've got to take the puff pastry out of the oven.

0:19:050:19:07

It should be a nice golden brown.

0:19:070:19:09

Just put one of the discs on a plate,

0:19:090:19:11

pile scallops on top of the dish, and then just,

0:19:110:19:14

as we say in the trade, nap the scallops with a bit of sauce,

0:19:140:19:17

but don't cover them completely with sauce,

0:19:170:19:20

because you want to see that lovely caramelised exterior, as well.

0:19:200:19:24

A little bit round the plate, but don't overdo it.

0:19:240:19:26

It's very rich. A little bit goes a long way, really.

0:19:260:19:30

I mean, that was the trouble with those dishes in the '80s -

0:19:300:19:32

there was just too much.

0:19:320:19:34

So grand rendezvous de fruits de mer, lots of cream, lots of pastry.

0:19:340:19:38

This is just a little chef's nod to the past, if you like.

0:19:380:19:41

Thanks, Rick.

0:19:490:19:50

Now, for this week's masterclass, I thought

0:19:500:19:52

I'd show you how to prepare probably the nation's favourite-ever pudding.

0:19:520:19:55

It's got to be, and it's one of your favourites, too. It is.

0:19:550:19:58

It's a classic sticky toffee pudding with toffee sauce.

0:19:580:20:00

So, the first thing we're going to use with our toffee pudding is,

0:20:000:20:03

of course, the dates. We've got some stoned dates there.

0:20:030:20:06

And we pop those in the pan with some water.

0:20:060:20:08

Now, what we need to do is soften the dates.

0:20:080:20:10

So the idea is not really to bring them to the boil, but just warm it.

0:20:100:20:14

If you bring it to the boil, the water evaporates

0:20:140:20:16

and it alters the recipe. Then we add full-fat butter. Wow.

0:20:160:20:19

None of that miso stuff.

0:20:190:20:21

We add some sugar - proper sugar, none of that palm sugar stuff.

0:20:210:20:25

Proper sugar.

0:20:250:20:27

And there we just add a little bit of vanilla extract,

0:20:270:20:29

just a touch in there.

0:20:290:20:31

And I am just going to quickly mix this together.

0:20:310:20:34

This is the dark brown sugar,

0:20:340:20:35

cos I want to make this cake nice and dark.

0:20:350:20:38

You could use the lighter sugar.

0:20:380:20:39

It just alters the colour of the cake at the end of it,

0:20:390:20:42

but we're actually going to add a little bit more colouring agent

0:20:420:20:45

in there to darken it down even more.

0:20:450:20:46

So all we're going to do is soften up the dates like that.

0:20:460:20:49

Whisk this together. Now, there's no need to get any air in this,

0:20:490:20:51

because the air doesn't come from this. It comes from

0:20:510:20:53

the rising agent that you pop in.

0:20:530:20:55

So, two eggs in, like that.

0:20:550:20:58

Mix it all together.

0:20:590:21:00

And that's all you need to mix it to, just there.

0:21:030:21:05

And then what we do, transfer our whisk.

0:21:050:21:08

We've got our dates here, and then, quite carefully,

0:21:080:21:12

you place your dates in the blender.

0:21:120:21:15

Now, you just put the water and everything in.

0:21:160:21:18

That's why it is important not to boil it too much.

0:21:180:21:21

All you're doing is just softening the dates in there.

0:21:210:21:23

This is where the recipe

0:21:230:21:25

and the origins for this really are kind of mixed.

0:21:250:21:28

I read that the French have said that they've nicked it

0:21:280:21:31

and they started it. But the Canadians reckon they've done it.

0:21:310:21:35

But the Scots reckon they've got the original recipe.

0:21:350:21:37

But the origins are really...mixed.

0:21:370:21:40

There's a place in the Lake District called the Sharrow Bay which...

0:21:400:21:44

where I think one of the best recipes comes from.

0:21:440:21:46

In we go with the baking powder. Straight in.

0:21:460:21:49

Now, if we mix all this lot together,

0:21:490:21:51

it actually starts to rise up straightaway.

0:21:510:21:53

So, what we do is put the whole lot straight in.

0:21:530:21:56

So that's the pureed dates, the water...

0:21:560:21:59

It's one of the easiest cake recipes that you'll do.

0:21:590:22:02

And then you literally just...

0:22:020:22:03

This is where it gets worse.

0:22:030:22:05

You've retired now, so you don't have to worry about it!

0:22:050:22:08

Little and often is good.

0:22:080:22:10

Then you put some golden syrup and black treacle in.

0:22:110:22:14

And then we throw in the flour.

0:22:140:22:17

There's no need to sieve the flour.

0:22:170:22:18

We just take a whisk and whisk it all together.

0:22:180:22:21

It's kind of like what we call the all-in cake method.

0:22:210:22:23

Heart attack waiting to happen, isn't it?

0:22:230:22:25

It gets worse, Kelly, trust me!

0:22:250:22:27

Those people who are watching this on the treadmill, turn it up!

0:22:270:22:30

You've got to run a bit quicker!

0:22:300:22:32

It's going to get a lot worse. Balance.

0:22:320:22:34

That's what I say. Balance. A little bit of something nice is all right.

0:22:340:22:37

Right, this is where I've been going wrong, you see.

0:22:370:22:39

Right, you take a floured and buttered dish, place that in there.

0:22:390:22:44

Set the temperature of the oven

0:22:440:22:46

about sort of 180 degrees centigrade,

0:22:460:22:48

about 160 degrees centigrade.

0:22:480:22:49

It's quite a low oven - 350 Fahrenheit.

0:22:490:22:51

Pop it in there, and it wants to cook

0:22:510:22:53

for a good sort of 20, 25 minutes to cook. And then we've got...

0:22:530:22:59

our sticky toffee pudding.

0:22:590:23:01

The great thing about

0:23:010:23:02

being an athlete is you can eat as much of that stuff as you want.

0:23:020:23:06

Exactly.

0:23:060:23:07

Are you trying to say that and look at me at the same time?

0:23:070:23:10

I was there, you know. But you were a record-holder when you were young.

0:23:100:23:14

I mean... I was. Still at school. Yeah.

0:23:140:23:16

In fact, I won my first English Schools'

0:23:160:23:18

six months after starting athletics.

0:23:180:23:21

And I still hold the school record, apparently. Do you?

0:23:210:23:24

I was at my school sports day the other day.

0:23:240:23:27

And I am pleased to say that not anyone, no-one got near it.

0:23:270:23:31

Nobody got near it? Because then you went...

0:23:310:23:33

You wanted to join the Army, but you were in the Army

0:23:330:23:35

as a physical training instructor. Well, actually, the truth is,

0:23:350:23:38

I joined the Army as a heavy goods vehicle driver,

0:23:380:23:41

believe it or not. That's why your arms are like that!

0:23:410:23:43

That's why I am so massive, you know!

0:23:430:23:46

But my ambition from the age of 14 was to be

0:23:460:23:49

a physical training instructor.

0:23:490:23:51

So I retrained and became a physical training instructor when I was 21.

0:23:510:23:55

Because judo was your thing in the Army. Yeah.

0:23:550:23:59

So I took up judo, became Army judo champion.

0:23:590:24:01

But then you used to beat the guys in the Army at running

0:24:010:24:04

and stuff like that? Yeah.

0:24:040:24:05

They wouldn't let me run against the women,

0:24:050:24:07

so they put me in the men's teams.

0:24:070:24:08

And that was actually my breakthrough back into

0:24:080:24:11

international athletics,

0:24:110:24:12

because of a race that I had done in the Army,

0:24:120:24:15

which qualified me to go to the national trials.

0:24:150:24:17

And in that national trials I ran a world-class time of 4:01,

0:24:170:24:23

and that was it. That was the... That was the start.

0:24:230:24:25

But didn't you watch it at home? You were sat watching TV

0:24:250:24:28

and watching the people you used to race against,

0:24:280:24:30

at the Olympics winning... Yeah.

0:24:300:24:31

..and they were the people that you used to beat? Yeah.

0:24:310:24:34

It's funny, because when I was 14 I watched the Olympic Games,

0:24:340:24:36

which inspired me to be Olympic champion, which I think

0:24:360:24:39

our Games is going to do for many young people.

0:24:390:24:41

And then when I was in the Army, I was actually watching it

0:24:410:24:45

in my Army barracks this time, barrack room,

0:24:450:24:48

and it was the '92 Games.

0:24:480:24:50

And I saw a girl in the 3,000 metres called Lisa York.

0:24:500:24:55

And I thought, "I know her. And I used to be beat her."

0:24:550:24:59

And she was at the Olympics, and that was my other dream,

0:24:590:25:02

since I was 14, was to be Olympic champion.

0:25:020:25:05

So it reignited the dream.

0:25:050:25:06

Right. But you've still got the same passion...

0:25:060:25:08

Even though the Olympics is 20 days away... Yeah.

0:25:080:25:10

..it must be a bit of a shame that you're not actually competing,

0:25:100:25:13

it didn't come around... I don't know. People say that.

0:25:130:25:15

If you could pluck me up from 2004, keep me the age, as well,

0:25:150:25:19

guarantee me two gold medals, I'd be there like a shot.

0:25:190:25:22

But unfortunately, I'm too old.

0:25:220:25:25

But which of the two were you more confident about? Cos...

0:25:250:25:27

Athletics is confidence, as well... It's physical as well as mental.

0:25:270:25:31

Which were the two out of...? Which is your...?

0:25:310:25:34

I did the 800 and the 1,500.

0:25:340:25:36

To be honest, I never really knew what was my best,

0:25:360:25:39

because I used to get...

0:25:390:25:41

I had ten medals before I won my two gold medals,

0:25:410:25:44

which I think most people forget. I didn't just turn up from nowhere.

0:25:440:25:48

But actually, half were at 800 and half were in 1,500.

0:25:480:25:51

And the reason why it was like that is cos I had

0:25:510:25:54

so many injury problems through my career that, actually,

0:25:540:25:56

depending on the type of training that I was able to do,

0:25:560:25:59

it would depend on what race I'd get fit enough for.

0:25:590:26:02

And it just happened to be that.

0:26:020:26:04

So, fortunately, for 2004 I selected both and...

0:26:040:26:08

And then, of course, life after your athletic career,

0:26:080:26:10

you're still involved in it now, doing this mentoring.

0:26:100:26:13

So tell us about that, then,

0:26:130:26:14

cos you've set up this little foundation. That's right.

0:26:140:26:17

On Camp With Kelly. I started it actually before I won my two golds

0:26:170:26:21

at the beginning of 2004.

0:26:210:26:23

The idea of the programme was that

0:26:230:26:26

if I could help stop the dropout rate of teenage girls particularly,

0:26:260:26:30

in sport, and keep, obviously,

0:26:300:26:33

a legacy alive for my own love, which is middle-distance running.

0:26:330:26:36

And...

0:26:360:26:38

So I started the programme,

0:26:380:26:40

because I thought, if I don't achieve my dream,

0:26:400:26:42

I still would have achieved a lot

0:26:420:26:44

but also have a lot of knowledge of the downsides

0:26:440:26:46

and the good sides of sport and hopefully I could help them.

0:26:460:26:49

So the people you're working with, you've got Hannah and Laura in the Olympics?

0:26:490:26:52

It's eight years on, and of course I've had

0:26:520:26:54

a lot of international success.

0:26:540:26:56

But I've got two... In the 1,500.

0:26:560:26:58

There's three in the 1,500 and two of them are out of my programme,

0:26:580:27:01

Laura Weightman and Hannah England. So, really, really pleased for them.

0:27:010:27:06

Great to be part of their journey.

0:27:060:27:08

I've known them since they were very young, as well,

0:27:080:27:11

and that's really just great to see that they are now going to be

0:27:110:27:13

competing for Great Britain in their first Olympic Games. Yeah.

0:27:130:27:16

Hannah and Laura, if you're watching this,

0:27:160:27:18

you can't have any sticky toffee pudding. No, not yet.

0:27:180:27:20

The thing is, you know, because when you go to the Olympic Games,

0:27:200:27:23

of course, it's just fantastic. All the athletes are going to love it.

0:27:230:27:27

But the 1,500-metres final is the last day of the Olympic Games,

0:27:270:27:31

so you don't enjoy any of it!

0:27:310:27:34

Everyone else is partying, people are coming out eating everything

0:27:340:27:38

and anything, and believe me, that happens on day one.

0:27:380:27:41

The swimmers are known for partying. Sorry, swimmers, but you are!

0:27:410:27:44

LAUGHTER

0:27:440:27:46

I will get killed for that!

0:27:460:27:49

But the athletes, in particular the middle-distance runners,

0:27:490:27:52

if you're lucky enough to get into the final, you don't get much luck.

0:27:520:27:57

So all of this has to wait, I'm afraid.

0:27:570:27:59

All this has to wait. There you go. But I can have it. You know.

0:27:590:28:02

People say, "Do I want to compete?" "No, I want to eat."

0:28:020:28:05

Sticky toffee pudding. Now, a word...

0:28:050:28:08

That's about sort of 2,600 calories per portion, just for that bit. OK.

0:28:080:28:12

And then the sauce is made out of double cream, butter, sugar,

0:28:120:28:15

golden syrup and black treacle.

0:28:150:28:17

OK, that's about two days' worth of calories. A bit more.

0:28:170:28:20

And then of course you've got clotted cream,

0:28:200:28:22

ice cream to go with it. So dive in, tell us what you think.

0:28:220:28:24

I'll tuck in. It reminds me of the Army, actually,

0:28:240:28:27

because they used to do sticky toffee pudding.

0:28:270:28:29

I used to queue up at dinner times for this.

0:28:290:28:31

Tell us what you think of that.

0:28:310:28:33

I was good at athletics, you see... Lovely. ..when I was younger.

0:28:330:28:37

Daley Thompson's Track Field.

0:28:370:28:39

That was the best one I did!

0:28:390:28:40

Gorgeous. We need some.

0:28:400:28:42

You're not getting any. How's that? It's absolutely gorgeous.

0:28:420:28:45

I'll go in the gym later.

0:28:450:28:47

Loving Kelly's mantra there. "Don't compete, eat."

0:28:510:28:55

Today we're taking a look back at some of the top recipes

0:28:550:28:57

from the Saturday Kitchen archives,

0:28:570:28:59

and there are still loads on the way.

0:28:590:29:01

Now, up next is Will Holland with a recipe for heavenly halibut.

0:29:010:29:04

It's the smug - smug - and confident Will Holland. Welcome to the show.

0:29:040:29:08

Your first time on the show, as well.

0:29:080:29:09

Congratulations on your Michelin star, as well... Thank you.

0:29:090:29:12

..especially - what are you? 29? 29 years old, yeah.

0:29:120:29:14

29. Incredible. Incredible.

0:29:140:29:16

Everything you wanted out of it or is there more from you yet?

0:29:160:29:19

Or is that just a stepping stone? It's a stepping stone.

0:29:190:29:21

There's more in me yet. I'm still young. There's more in him yet.

0:29:210:29:24

Let's see what we're cooking today. What are we cooking?

0:29:240:29:26

We're going to do Parmesan-crusted halibut... Yes.

0:29:260:29:30

..with a lime emulsion,

0:29:300:29:32

a zingy lime emulsion, which I have got some limes there for. Yeah.

0:29:320:29:34

And then we're going to make a sag aloo with new potatoes,

0:29:340:29:37

spinach and some more spices.

0:29:370:29:39

And then obviously the all-important Parmesan for the crust. OK.

0:29:390:29:42

You're going to get on and prepare our halibut. So tell us about that.

0:29:420:29:45

You want me to grate our Parmesan cheese. Yeah. Right.

0:29:450:29:48

So, using the halibut here... Yeah.

0:29:480:29:50

I've got a nice chunky fillet of halibut.

0:29:500:29:52

It's off a decent-sized fish.

0:29:520:29:55

And you get this kind of skirt on here,

0:29:550:29:57

which we're going to take off and get rid of.

0:29:570:29:59

And then I'm going to cut the halibut into some nice cubes,

0:29:590:30:02

some nice chunks. I'm just going to use this back piece here.

0:30:020:30:06

Just trim that off.

0:30:070:30:09

And, yeah, just about four cubes per person will be nice.

0:30:090:30:12

There you go.

0:30:140:30:15

What about this idea of fish and cheese? Fish and cheese?

0:30:150:30:19

Basically...the cheese is going to add texture to the dish.

0:30:190:30:23

It's going to add a really nice crust, so an interesting texture.

0:30:230:30:27

And, obviously, the Parmesan is really, really salty,

0:30:270:30:29

so it is going to kind of season the dish for us.

0:30:290:30:32

Don't listen to him, Will. I like Welsh rarebit and smoked haddock.

0:30:320:30:35

Lovely. There you go. That's smoked fish, not, you know...

0:30:350:30:38

We've got halibut here. It's quite a meaty fish.

0:30:380:30:41

I grated the Parmesan cheese. The Parmesan, you've done that.

0:30:410:30:44

I've got some spices here.

0:30:440:30:45

I've basically got some mild Madras curry powder, some garam masala,

0:30:450:30:49

some turmeric and some salt.

0:30:490:30:51

I am just going to mix that into the cheese.

0:30:510:30:53

While I am doing this, do you mind getting on with zesting

0:30:530:30:56

and juicing some limes? This is my entire job today, I think.

0:30:560:30:58

Zesting and juicing these.

0:30:580:31:00

So the idea is you just mix this together.

0:31:000:31:02

Mix all the spices together. We need to get this cooking.

0:31:020:31:05

We do. I'm going to tip that out onto the plate and just...

0:31:050:31:09

dab one side of the halibut into this spicy cheesy mix.

0:31:090:31:14

And then I am going to put it straight into a preheated pan.

0:31:140:31:17

There you go. Is there no oil in there?

0:31:190:31:22

No oil in there at all, John. A dry pan.

0:31:220:31:24

And it is on a low to medium heat.

0:31:240:31:26

So that's where you get your crispiness from?

0:31:260:31:28

That's where you get the real crust. Get rid of that excess cheese.

0:31:280:31:31

There you go.

0:31:310:31:33

And then I am going to crack on with the sag aloo. Yeah.

0:31:330:31:35

So I have got some shallots.

0:31:350:31:38

You can use onion or shallots - either/or.

0:31:380:31:41

And I am not going to chop this too finely,

0:31:410:31:43

so that we get some nice pieces of shallot in there. Yeah.

0:31:430:31:47

Now, how does a Michelin star affect your business?

0:31:470:31:49

Some people say it increases turnover.

0:31:490:31:51

Does it increase the popularity of your restaurant?

0:31:510:31:54

It really, really has increased since it got awarded in January.

0:31:540:31:58

Yeah.

0:31:580:32:00

Obviously, the restaurant is in Ludlow,

0:32:000:32:02

and Ludlow is kind of in the middle of nowhere. Yeah. It's...

0:32:020:32:07

You're not accidentally driving through Ludlow

0:32:070:32:09

and stop off for something to eat.

0:32:090:32:10

So it has turned it into a real destination restaurant.

0:32:100:32:13

But it is also kind of like the sister restaurant to L'Ortolan.

0:32:130:32:15

Yeah, it is the younger sister restaurant to L'Ortolan.

0:32:150:32:18

They are both owned by Alan Murchison, who's my boss. Yeah.

0:32:180:32:21

And I have worked for Alan for five years.

0:32:210:32:23

Nice that you've given a plug there. Yeah. Good old Alan.

0:32:230:32:27

There's a sink at the back if you want to wash your hands.

0:32:270:32:30

There you go. Excellent. Right.

0:32:300:32:31

And it's literally only been open 18 months.

0:32:310:32:33

The restaurant has been open... It's actually its second birthday today.

0:32:330:32:37

Right. We opened the restaurant...

0:32:370:32:39

..July 11th, 2007, so it is two yesterday exactly. Happy birthday.

0:32:400:32:44

Happy birthday, there you go.

0:32:440:32:46

So I have got some shallots and garlic

0:32:460:32:48

just sweating down in that pan there. Yeah.

0:32:480:32:50

And I'm going to add some spices.

0:32:500:32:52

Again, the same spices.

0:32:520:32:53

Garam masala, Madras curry powder and turmeric.

0:32:530:32:56

I'm going to add them in nice and early

0:32:560:32:58

so the spices get really, really...

0:32:580:33:00

So the same as what we've got on top of the halibut? Yeah.

0:33:000:33:03

And the spices are going to get nicely roasted in there.

0:33:030:33:06

So you've got the zest of two limes

0:33:060:33:07

and the juice of three? Yeah. There you go.

0:33:070:33:10

I'm going to put that into a pan here.

0:33:100:33:12

And we're just going to get that reducing down.

0:33:120:33:14

There's an interesting sauce to go with it.

0:33:140:33:17

It's got quite a nice little zing to it. It's really, really zingy.

0:33:170:33:19

Obviously, the lime is very acidic,

0:33:190:33:21

so to help it be not so acidic we're going to put some sugar in there.

0:33:210:33:25

Yeah.

0:33:250:33:27

And you're almost going to cook the fish entirely through on one side.

0:33:270:33:30

Yeah. You can see that it's just starting to cook at the bottom.

0:33:300:33:34

It means that the crust is going to really, really form,

0:33:340:33:36

get a lot of texture in there,

0:33:360:33:38

and the fish will just cook. So we're looking for it to be

0:33:380:33:41

half to three-quarters cooked on one side before we turn it over. OK.

0:33:410:33:44

Just going to put a bit of butter in there, as well.

0:33:440:33:47

So the idea is we're almost just toasting these spices off?

0:33:490:33:52

A little bit of oil. A little bit of oil.

0:33:520:33:54

And as I said, get the spices in there nice and early on, just so

0:33:540:33:58

they've got time to really cook out so you haven't got that kind of

0:33:580:34:01

raw spice in there.

0:34:010:34:03

OK. Potatoes. Yeah. We've got some new potatoes.

0:34:030:34:07

Nice at this time of the year. New potatoes...

0:34:070:34:10

These are already cooked new potatoes. Parboiled. Yeah.

0:34:100:34:13

Going to pop them in there and just let them

0:34:130:34:15

take on that lovely roasted spice flavour.

0:34:150:34:19

So that sauce you've got is what?

0:34:190:34:21

Just lime juice and zest, sugar and butter

0:34:210:34:23

and you just boil the whole lot together? Yes. You boil it together.

0:34:230:34:25

I've called it an emulsion... Don't tell him too much.

0:34:250:34:28

It'll be in his book! LAUGHTER

0:34:280:34:30

I've called it an emulsion because basically I am emulsifying a fat -

0:34:300:34:33

in this case butter - with something else -

0:34:330:34:36

which in this case is lime juice.

0:34:360:34:37

And so we're just going to make it into a syrup, basically.

0:34:370:34:41

I've popped some baby spinach in there to finish the sag aloo off.

0:34:410:34:45

And I am actually going to turn the heat off on that just to let...

0:34:450:34:48

the residual heat in the pan just wilt the baby spinach.

0:34:480:34:50

You can see almost that's almost ready to be turned.

0:34:500:34:53

That's all... I think it is ready.

0:34:530:34:54

You can see it cooking halfway up the side. Yeah.

0:34:540:34:56

People often panic with this and end up turning it over beforehand,

0:34:560:34:59

but then you can't tell whether it is cooked in the middle.

0:34:590:35:01

Yeah, definitely. It's really a case of just letting it do its thing

0:35:010:35:05

on one side.

0:35:050:35:07

And as you can see, the Parmesan is really, really crusted up.

0:35:070:35:10

This is where you get the crusted... Really, really crusted,

0:35:100:35:13

just one side.

0:35:130:35:14

If you were feeling crazy, I mean, dust the whole lot

0:35:140:35:16

and colour all sides to get a really good crust on there.

0:35:160:35:19

But this is where you're going to change the flavour of this

0:35:190:35:21

quite a lot.

0:35:210:35:22

Basically, you can see the lime emulsion has come down

0:35:220:35:24

so it's really, really syrupy.

0:35:240:35:26

I'm just going to pour that into the fish pan. Yeah.

0:35:260:35:29

And you'll see that I have taken that pan off the heat.

0:35:290:35:32

And it is basically just that the underside of the fish is going

0:35:320:35:36

to almost poach in the lime emulsion there.

0:35:360:35:39

Now, I mentioned the Acorn Awards.

0:35:390:35:41

They are actually quite prestigious awards, aren't they, really?

0:35:410:35:44

They are. You're quite...

0:35:440:35:46

They're pretty serious awards for the industry.

0:35:460:35:48

For the industry. And to get one, especially your age...

0:35:480:35:50

You have to be under 30 to win one, so I have just scraped in there.

0:35:500:35:53

Yeah. But the Acorn Awards have been going for over 20 years.

0:35:530:35:58

Right. And they basically recognise 30 rising stars of the industry

0:35:580:36:02

under the age of 30.

0:36:020:36:03

And former winners include Marco Pierre White and...

0:36:030:36:06

really... Some pretty good company there. Some good company.

0:36:060:36:09

But the true test is in the eating. The true test is in eating.

0:36:090:36:13

Here you go. I'm going to just...

0:36:130:36:16

put some of this sag aloo on the plate there.

0:36:160:36:20

In essence, it is actually quite a simple dish, isn't it, really?

0:36:200:36:23

It's quite quick.

0:36:230:36:24

It's quick and easy. Especially if you've got,

0:36:240:36:26

like, some new potatoes -

0:36:260:36:28

possibly you've cooked too many the day before - just to use them up

0:36:280:36:32

and make a sag aloo like that.

0:36:320:36:34

Really, really nice.

0:36:340:36:36

And then, as I said,

0:36:360:36:38

the halibut is finished off cooking by poaching one side.

0:36:380:36:41

So we've kind of crusted and roasted one side.

0:36:410:36:44

The secret is not to baste it in the sauce. Not baste it.

0:36:440:36:47

Cos you'd lose that crust. It's very, very tempting

0:36:470:36:49

to sort of ladle the emulsion over

0:36:490:36:54

the top of it.

0:36:540:36:55

So we're not going to do that.

0:36:550:36:56

And then I'm just going to use a whisk here and just...

0:36:560:36:59

..make sure that all the ingredients in the pan

0:37:000:37:03

have come together nicely.

0:37:030:37:05

And then we're just going to...

0:37:050:37:07

Sauce over the top.

0:37:070:37:08

Over and around. Yeah.

0:37:080:37:10

And this is going to add the acidity, which is essential.

0:37:100:37:13

And then the final bit, cos we've got

0:37:130:37:15

this fancy coriander cress.

0:37:150:37:16

Coriander cress. All the rage at the moment.

0:37:160:37:18

But with dishes like this,

0:37:180:37:19

use it intelligently.

0:37:190:37:20

Really nice sort of perfumed coriander, not too strong,

0:37:200:37:24

to finish it off. Looks absolutely delicious.

0:37:240:37:26

Will, remind us what that dish is again.

0:37:260:37:28

That is Parmesan-crusted halibut, sag aloo and a lime emulsion.

0:37:280:37:33

Coming to the NHS...

0:37:330:37:35

LAUGHTER ..possibly, near you.

0:37:350:37:37

I don't know about that. Not if it comes to me first!

0:37:370:37:39

I tell you what, it just smells and looks delicious.

0:37:430:37:47

This is the best-smelling studio I've ever been in!

0:37:470:37:49

There you go. You've got to be quick in this game. So dive in. Man.

0:37:490:37:53

Other fish that you could use? People with halibut...

0:37:530:37:56

It's often quite difficult to get hold of. It's a great fish, but...

0:37:560:37:59

It's a great fish. I think basically the key is chunky and white. Yeah.

0:37:590:38:04

I mean, we... Things like cod or...?

0:38:040:38:07

Cod, haddock, monkfish would be really nice with that.

0:38:070:38:10

I do a dish at the restaurant with scallops. Exactly the same.

0:38:100:38:13

I know scallops aren't quite as readily available as white fish.

0:38:130:38:16

That's fantastic.

0:38:160:38:18

I have never eaten a dish containing Parmesan that I didn't like.

0:38:180:38:21

It's very, very good. Fantastic flavour.

0:38:210:38:23

Just got that nice flavour over the top of it.

0:38:230:38:25

Guys? That's not coming back this end. Silence just at the end.

0:38:250:38:28

It's great. You don't get the taste of cheese.

0:38:280:38:31

You get the salt from the cheese, don't you?

0:38:310:38:33

And that sort of lovely sweet and sour flavour. It's just delicious.

0:38:330:38:36

Would he pass the first round on MasterChef?

0:38:360:38:38

He's through the first round!

0:38:380:38:40

That's a really quick and easy recipe with a really tasty payoff.

0:38:450:38:48

You need to try that one. Now, some fun with Floyd.

0:38:480:38:51

He's serving up a gazpacho soup and he's making a VERY strong cocktail.

0:38:510:38:55

Take a look.

0:38:550:38:56

These men are fishing for boquerones - tiny fish

0:38:580:39:00

they dust in seasoned flour and fry quickly in virgin olive oil.

0:39:000:39:04

In a scene unchanged since biblical times, they lower their nets

0:39:040:39:08

to catch the small fish that come inshore to feed during the night.

0:39:080:39:11

Sardines, anchovies and mullet are the prize.

0:39:110:39:14

And while the Mediterranean sun is still weak

0:39:140:39:16

and the tourists are nursing their hangovers,

0:39:160:39:18

they are busy trying their luck against the sea.

0:39:180:39:21

It's not because they need to - they make most of their money

0:39:210:39:23

by hiring out sunbeds, running bars and selling ice creams.

0:39:230:39:26

But before the tourists came, it was an essential part of their lives,

0:39:260:39:30

a part they refuse to let go, and more strength to their elbow, too.

0:39:300:39:33

Well, there it is. As so often happens on the Floyd programmes,

0:39:340:39:37

we shoot our nets and catch absolutely nothing.

0:39:370:39:41

As the good Lord said, cast your bread on the waters

0:39:410:39:43

and ye shall get back soggy bread. Anyway, it doesn't really matter.

0:39:430:39:46

There is no fish, but instead I will cook a gazpacho, which is

0:39:460:39:49

really the signature dish of Andalusia.

0:39:490:39:51

Soon the beach here at Torremolinos is full.

0:39:560:39:59

It's time for Andalusian cooking sketch numero uno.

0:39:590:40:02

Clive, if you could tear yourself away from these tomatoes,

0:40:020:40:05

I want to explain to you exactly what I am doing here.

0:40:050:40:07

It's a dish, it's a wonderful important dish from Andalusia,

0:40:070:40:10

involving tomatoes, peppers, olive oil, things like that.

0:40:100:40:13

And it is called gazpacho. It's an iced soup. It's salad in a glass.

0:40:130:40:17

It's a liquid salad. It's a soup very often abused by people

0:40:170:40:20

because they don't really understand what it is.

0:40:200:40:22

Sometimes they make it with just tomato juice

0:40:220:40:24

and throw a few things into it.

0:40:240:40:25

But, in fact, there is more to it than that,

0:40:250:40:27

and this is a holiday place and people like to enjoy themselves.

0:40:270:40:29

So we thought we wouldn't be prissy

0:40:290:40:31

like they do on those studio-based cooking programmes

0:40:310:40:33

where everything is done so carefully with weights and measures

0:40:330:40:36

and rubber gloves and measuring sticks and the whole thing.

0:40:360:40:39

We thought we'd make some real gazpacho, in a bucket.

0:40:390:40:42

And gazpacho is very easy to make. Now, watch this.

0:40:420:40:45

You throw the tomatoes in. OK, put that there.

0:40:450:40:48

You throw the cucumber in.

0:40:480:40:49

Back up just for a second.

0:40:490:40:51

Everything is a very precisely weighed, precisely measured.

0:40:510:40:54

Thank you very much, Miguel.

0:40:540:40:56

Onions go in, no problem.

0:40:560:40:58

Thank you, Miguel. Great.

0:40:580:41:00

Tomato ketchup - I mean, tomato juice.

0:41:000:41:02

Thank you, Miguel.

0:41:020:41:04

A load of ice and water.

0:41:040:41:06

Thank you. Thank you, Miguel.

0:41:060:41:08

Excellent. Then you just throw in some wine vinegar.

0:41:080:41:11

Quite a bit of that.

0:41:120:41:14

You put in some olive oil, which is

0:41:140:41:16

of course the cooking method of the region. They always use olive oil.

0:41:160:41:20

You put in some tarragon.

0:41:200:41:22

Very carefully...

0:41:220:41:23

18 leaves of tarragon, for those of you who want to be exactly precise.

0:41:230:41:26

OK. 18 leaves of tarragon.

0:41:260:41:28

23? grains of sugar - of salt, I mean.

0:41:280:41:31

Not a problem at all.

0:41:310:41:33

And 15 grinds of the peppermill.

0:41:330:41:35

And finally just a little bit of...

0:41:370:41:40

garlic. And then...

0:41:400:41:42

This is the sort of thing you can do at home with

0:41:420:41:45

the supervision of an adult, OK? It's very important.

0:41:450:41:47

Because you take your blender... WHIRRING

0:41:470:41:49

It's like something out of a chainsaw massacre.

0:41:490:41:52

OK, and you just go...

0:41:530:41:54

Let me switch this damn thing off.

0:42:060:42:08

It's more like an outboard motor than a blender.

0:42:080:42:10

Listen, that's going to take about 15 minutes,

0:42:100:42:12

so I'll get one of my team of home economists to do that,

0:42:120:42:14

because, as you know, I do none of this cooking myself.

0:42:140:42:16

It's all done by experts in the background. Instead, we'll move over

0:42:160:42:19

and meet my latest, greatest chum, Miguel, whose bar this is.

0:42:190:42:21

And we're going to have a drink, because we're thirsty, it's hot,

0:42:210:42:24

it's holiday time in - where are we? - Andalusia. And we need a drink.

0:42:240:42:27

So we have the famous and the classic sangria.

0:42:270:42:30

We start with what? The ice. Ice.

0:42:300:42:32

OK, now the first thing is, lots of ice.

0:42:320:42:34

Happy ice? Very happy. Very happy ice.

0:42:340:42:36

Very important that things are happy where you're having a good time.

0:42:360:42:39

Happy ice. Followed by some very happy Cointreau.

0:42:390:42:43

And you can make this happy as you like.

0:42:430:42:45

The more you put in, the more happy the ice gets. Is that right?

0:42:450:42:48

Cointreau? Excellent. And then we put the fruit in. Yeah. Right.

0:42:480:42:52

This is finely chopped, lovely Spanish limes, lemons and oranges.

0:42:520:42:56

Finely diced. That much? Is that fine? It's OK.

0:42:560:42:59

That's happy, isn't it? That's quite happy.

0:42:590:43:02

Then to make it really happy, you get some banana liqueur.

0:43:020:43:05

Now, this is Miguel's own special recipe.

0:43:050:43:07

You might not have banana liqueur at home. You could use another liqueur.

0:43:070:43:10

But he likes to put banana liqueur in.

0:43:100:43:12

And I like to add a little bit more than he normally does. It's OK.

0:43:120:43:15

Is that OK? Right. Now brandy.

0:43:150:43:17

Then a lovely Spanish brandy. 103.

0:43:170:43:20

And we put a fair amount of that in. It's OK. Is that OK?

0:43:210:43:25

Yeah, yeah. Is that really happy? Very happy. Very, very happy.

0:43:250:43:28

Very happy. Excellent.

0:43:280:43:29

Then some Andalusian wine. Happy wine.

0:43:290:43:34

Time for a stir. That's OK. That's OK? It's OK? Right.

0:43:340:43:37

It's OK. A little bit of lemon. Then we have some fizzy lemon. Yeah.

0:43:370:43:41

And a little bit of orange. A little bit of orange.

0:43:410:43:43

And what we mustn't forget is some cinnamon. Pop in some cinnamon.

0:43:430:43:47

And sugar. And happy sugar.

0:43:470:43:49

This is a very happy place.

0:43:490:43:51

And to make ourselves even more happy...

0:43:510:43:54

as a rest from grinding up the gazpacho,

0:43:540:43:57

we can cheer ourselves up with the classic drink of Andalusia,

0:43:570:44:01

the classic drink of Spain, which is...

0:44:010:44:04

Cheers. Cheers. Salud.

0:44:040:44:06

CHEERING

0:44:060:44:08

Now, Clive, if I can have really one of your big, famous,

0:44:150:44:18

fat close-ups on the soup bowl,

0:44:180:44:20

I can just go over the finer points of the whole soup.

0:44:200:44:22

You remember that I have basically liquidised tomatoes

0:44:220:44:25

with red peppers, green peppers and all that stuff

0:44:250:44:27

and got that lovely soup there.

0:44:270:44:28

Then I've garnished it with very finely chopped onion,

0:44:280:44:31

finely chopped cucumber,

0:44:310:44:33

finely chopped red peppers and green peppers,

0:44:330:44:35

and little croutons fried in olive oil and garlic.

0:44:350:44:38

That's fine. Back up to me, please.

0:44:380:44:40

That's all very good. I'm pretty pleased with it.

0:44:400:44:43

But it really depends on Miguel - whether he thinks it is any good.

0:44:430:44:45

So what do you think of the gazpacho?

0:44:450:44:48

Very good. Fantastic.

0:44:480:44:51

Sangria is... Mm-hm-hm!

0:44:510:44:54

I think so. Yeah.

0:44:540:44:55

Many people mistakenly think that flamenco is a signature tune

0:44:580:45:01

for the whole of Spain.

0:45:010:45:02

In fact, it is a deeply passionate expression of sadness and love

0:45:020:45:05

from Andalusia's gipsy heart. This is Tom Innes' version.

0:45:050:45:08

Anyway, my musical knowledge is nil, so I invited my new chum,

0:45:100:45:13

John Williams, to educate me.

0:45:130:45:14

As a cook, you can tell the difference between the north

0:45:150:45:18

and the south of a Mediterranean country.

0:45:180:45:19

In the north, it's butter cooking,

0:45:190:45:21

and in the south, it's olive oil cooking.

0:45:210:45:23

Is there a musical comparison? Certainly.

0:45:230:45:26

I mean, I think in Spain, flamenco, whether it is good or bad

0:45:260:45:28

or commercial or what you expect to find as a tourist, is identified

0:45:280:45:32

with Andalusia, you know, with southern Spain.

0:45:320:45:35

But if you go to other parts of Spain, Galicia in the north-west,

0:45:350:45:39

you hear the bagpipes, you hear pipes and drums and things

0:45:390:45:42

in the Basque country and Catalonia.

0:45:420:45:45

Every region has its very identifiable music, you know,

0:45:450:45:48

and one of the pities about the sort of Spanish myth of music is,

0:45:480:45:53

I would say, that it is only flamenco music.

0:45:530:45:56

And, of course, it is not.

0:45:560:45:57

It is a very traditional, deep music, of the deep South,

0:45:570:46:00

the Gipsies, but it is not the music with the whole of Spain.

0:46:000:46:03

There are many other regions with beautiful folk songs,

0:46:030:46:06

beautiful dances, and everything else.

0:46:060:46:08

Wasn't that good? It's only a cookery...

0:46:100:46:12

You can see all right, can't you? It's only a cookery programme,

0:46:120:46:14

we don't often get people of the calibre of John Williams

0:46:140:46:17

to give us a quick 30-second musical sketch.

0:46:170:46:20

Brilliant, wasn't it?

0:46:200:46:21

Malaga is like a rich layer cake. At its base, you have a nice

0:46:300:46:33

chunky slice of Roman and Venetian influence,

0:46:330:46:36

a thick slab of Moorish culture, topped with an icing of

0:46:360:46:38

Visigoth and Christian traditions. Quite delicious.

0:46:380:46:41

Thanks, Clive, that is enough of a general view of Malaga.

0:46:430:46:46

Let's get on with the cooking sketch.

0:46:460:46:47

Malaga, apart from fine food, has other wondrous things to offer,

0:46:470:46:50

and one of them is an aperitif called Malaga.

0:46:500:46:53

It's a voluptuous, soft, fruity red wine, made from the Moscatel grape,

0:46:530:46:57

and makes a splendid aperitif before you cook your lunch, which...

0:46:570:47:01

..I'm about to do. It is a very simple dish,

0:47:020:47:05

well known in this region, using sherry and prawns and ham.

0:47:050:47:08

All things that are very Spanish. If you want to have a quick spin

0:47:080:47:11

around the ingredients, here they are. We have sherry and parsley,

0:47:110:47:15

wonderful fresh prawns, mountain ham, finely diced,

0:47:150:47:18

finely chopped parsley, some mustard, some butter, and finally,

0:47:180:47:22

have a lingering look on those beautifully arranged prawns,

0:47:220:47:25

some peeled prawns ready to cook.

0:47:250:47:27

Lingered long enough? Thank you.

0:47:270:47:29

Now, while you weren't here, I made a very simple white sauce.

0:47:290:47:32

I melted some butter in a pan, added some flour, added some milk,

0:47:320:47:36

made a smooth white sauce like this, Clive, and then I added some

0:47:360:47:40

fish stock to it to give it a lovely, creamy, fishy flavour.

0:47:400:47:43

To make it even more delicious, I am going to add a little tiny bit...

0:47:430:47:47

Just down here, a little bit of mustard into that, as well.

0:47:470:47:51

I'm going to stir that in. Right, OK.

0:47:510:47:53

Now, over here, I've got the pan, so up on the pan, please, Clive.

0:47:530:47:56

Some butter. If you hear a lot of hissing

0:47:560:47:58

and spluttering noises, it is because bits of rain are dropping...

0:47:580:48:01

Oh, and butter's melting.

0:48:010:48:03

Clive, do you know, it hasn't rained here for five months, and this is

0:48:030:48:06

our first outdoor cooking sketch, and of course, it is tipping down.

0:48:060:48:09

Anyway, never mind. Prawns go straight into there.

0:48:090:48:11

Sizzle, sizzle, sizzle.

0:48:120:48:14

Lovely fresh prawns.

0:48:140:48:16

Stay with it, Clive, please.

0:48:160:48:17

We chuck in the ham straightaway, like that.

0:48:170:48:21

The parsley straightaway, sear them under this fierce heat.

0:48:210:48:26

OK, and then, whack a bit of sherry in.

0:48:260:48:29

And let them bubble for a couple of moments.

0:48:330:48:34

And now, there will be a small musical interlude.

0:48:340:48:38

Back on the pot!

0:48:380:48:39

PLAYS SLOW MELANCHOLY MELODY

0:48:450:48:49

Go easy on the sherry, Floyd.

0:49:010:49:03

I just had a couple of glasses of local red.

0:49:030:49:06

You play it, I'll cook it, OK?

0:49:060:49:07

Many have searched for, and found, peace and security in

0:49:250:49:28

these mountains, just a few miles from the crowded beaches

0:49:280:49:31

of the Costa Del Sol. And once upon a time,

0:49:310:49:33

these sierras were refuges for highwaymen and bandits.

0:49:330:49:36

Now they are home to lots of people with electric gates and Dobermans,

0:49:360:49:40

so things haven't changed that much.

0:49:400:49:42

I'm sure John won't mind me talking over his music.

0:49:420:49:45

Oh, he does! I'll shut up.

0:49:450:49:46

While John is concentrating on this tricky bit,

0:49:590:50:01

a few more gastronomic tips.

0:50:010:50:02

Sorry to interrupt, but it is a cookery programme.

0:50:020:50:04

Pomegranates grow in confusion, and there are figs,

0:50:040:50:07

probably planted by the Arabs, as well as quinces, hard as nails,

0:50:070:50:10

but when cooked, they make a wonderful aromatic jelly.

0:50:100:50:13

Delicious with cheese.

0:50:130:50:15

And, of course, olives, which John Williams adores.

0:50:150:50:18

He is brilliant, and I didn't say, "If music be the food,"

0:50:380:50:40

and all that nonsense, but he is first class.

0:50:400:50:42

Right, the sauce now goes into the prawns.

0:50:420:50:45

Like that. They need a quick twiddle round.

0:50:460:50:48

Don't forget, what I did, I fried the prawns in butter with

0:50:480:50:51

finely chopped ham and parsley, and the mustard sauce with a fish stock

0:50:510:50:54

goes on top of it like that.

0:50:540:50:56

Anyway, that was John's brilliant tribute to Malaga.

0:50:560:51:00

This is my tribute to him.

0:51:000:51:02

It's a Malaga dish of prawns and parsley and ham and sherry and milk

0:51:020:51:07

and butter, and I hope he likes it as much as I like his music.

0:51:070:51:10

You know, after... When you are playing concerts all over the place,

0:51:120:51:16

you tend to eat and go for it after the concert in the evening,

0:51:160:51:20

you know. So this, for lunchtime, is unbelievable, and...

0:51:200:51:23

By you, I mean I can dine out on this, you know what I mean?

0:51:250:51:29

Cooked lunch by Floyd, my God.

0:51:290:51:30

This is wonderful, though. I mean, what...? This is fantastic.

0:51:300:51:35

What it is, very simply, you were too busy twanging your guitar

0:51:350:51:37

to notice what I was actually doing, and I was

0:51:370:51:40

working really hard while you were doing that, I'll have you know.

0:51:400:51:42

It's... I heard you say sherry, I remember that.

0:51:420:51:45

Yes, well, fresh shrimps, fried in butter with very finely chopped

0:51:450:51:49

mountain ham, parsley, flamed in a little sherry,

0:51:490:51:52

and then a light fish white sauce poured over it,

0:51:520:51:54

with a little bit of mustard just to give it a little bit of tang.

0:51:540:51:57

But, listen, when you are not playing guitar, do you cook?

0:51:570:52:00

I do. I mean, I am by no means a fine... I don't do special things.

0:52:000:52:04

I love it. I love mucking around the kitchen.

0:52:040:52:07

I call it mucking around the kitchen, not really cooking, but no,

0:52:070:52:10

I really do. I try bits of curry, and...

0:52:100:52:12

fish in the oven, and things like that. All the easy things.

0:52:120:52:15

But, you know, perhaps even I could remember this.

0:52:150:52:18

Fantastic. It's wonderful.

0:52:180:52:20

It won't make you fat, I promise. No, it won't, no.

0:52:200:52:22

And even if it did, I wouldn't care!

0:52:220:52:24

I don't actually worry about it that much, no.

0:52:240:52:27

Anyway, John, the music was fabulous, and I promise you,

0:52:270:52:29

this won't make you fat, and the cheque's in the post.

0:52:290:52:32

And I look forward to the next one.

0:52:320:52:34

Cheers, old bean. Cheers. Thanks.

0:52:340:52:36

God bless you. Fantastic.

0:52:360:52:37

Picasso's early inspiration might well have come from one of these

0:52:440:52:47

wonderful bars, where they serve not sherry, but Malaga wine.

0:52:470:52:50

Traditionally grown from the Pedro Ximinez grape,

0:52:500:52:53

but today mixed with other varieties.

0:52:530:52:55

The tastes vary from pleasantly dry to seriously sweet,

0:52:550:52:58

but the atmosphere is superb.

0:52:580:53:01

After a glass or two, even three, with the odd tapas of prawn

0:53:010:53:04

and muscles and squid, you can spend a brilliantly inexpensive evening

0:53:040:53:07

in a bar that hasn't changed for a couple of centuries.

0:53:070:53:10

Where Pablo Picasso at the turn of the century, as a young man,

0:53:100:53:12

probably came with his chums.

0:53:120:53:14

A glass of rich Malaga wine in one hand,

0:53:140:53:16

and a piece of chalk in the other.

0:53:160:53:17

He might have pondered the revolutionary art form,

0:53:170:53:20

which the world would come to know as Cubism.

0:53:200:53:22

Well, he MIGHT have.

0:53:220:53:24

Don't you just love him? Now, as ever on Best Bites,

0:53:320:53:34

we are taking a look back at some of our favourite recipes

0:53:340:53:37

from the Saturday Kitchen archives.

0:53:370:53:38

Still to come on today's show, it's Omelette Challenge time,

0:53:380:53:42

as Nathan Outlaw takes on Jason Atherton at the hobs.

0:53:420:53:45

Mark Sargent is here with two dishes of delicious tapas.

0:53:450:53:48

He serves up chorizo with a reduced red wine sauce,

0:53:480:53:51

and chorizo with prawns and sherry.

0:53:510:53:54

And Hayley Westenra faces her food heaven or food hell.

0:53:540:53:57

Did she get her food heaven - steamed plaice in a creamy white wine sauce

0:53:570:54:00

with broccoli, asparagus and mushrooms? Or her food hell -

0:54:000:54:03

stir-fried vegetables with seared tuna and a soy and sesame dressing?

0:54:030:54:08

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

0:54:080:54:10

Now, up next it's Tony Singh,

0:54:100:54:12

with a dish that may contain traces of nuts.

0:54:120:54:15

So, what's on the menu today, Chef Tony?

0:54:150:54:18

It sounds a bit weird - chicken thighs with peanut butter sauce.

0:54:180:54:20

Doesn't sound weird to me, sounds pretty good! I like that.

0:54:200:54:23

So, we're going to marinate the chicken first.

0:54:230:54:24

We'll marinate the chicken in only a few ingredients. What was left.

0:54:240:54:29

What was left! Rub it in, rub it in!

0:54:290:54:32

No, no, but it comes back to the style of food I'm doing.

0:54:320:54:34

It's from my new book, Tasty.

0:54:340:54:37

Didn't take you long to get THAT in, did it?! No, no.

0:54:370:54:39

I've got to try and get it in there!

0:54:390:54:41

Good, I'm really impressed!

0:54:410:54:43

So, we've got our ginger and our garlic. This is for...?

0:54:430:54:46

That's for the sauce. The sauce at the end.

0:54:460:54:48

The dish is based on bang bang chicken and kung pao chicken,

0:54:480:54:51

so it's Sichuan cooking. Right.

0:54:510:54:52

But the real star is the nuts that we're going to caramelise,

0:54:520:54:56

which is great.

0:54:560:54:58

And you've got loads of them,

0:54:580:54:59

so it's really good for sweet and savoury dishes.

0:54:590:55:01

Now, your book's not based on Indian food - well, not at all, really.

0:55:010:55:04

There's some Indian food.

0:55:040:55:06

My cooking in the book's based on my Indian Sikh heritage,

0:55:060:55:10

my Scottish heritage, my travels, but it's all about tasty food.

0:55:100:55:14

The book's called Tasty,

0:55:140:55:15

so it's about simple, accessible food that's not cheffy. Yeah.

0:55:150:55:18

You know what I mean? And that's the same with the restaurant.

0:55:180:55:21

Opened a new restaurant, and it's the same thing. It's fun food.

0:55:210:55:24

Don't ask any more questions, James, he's on a run now. That's it!

0:55:240:55:28

So, chicken thighs. Chicken thighs. Perfect for this.

0:55:280:55:31

Perfect for this, and good value, as well.

0:55:310:55:34

Take the skin off so it's a bit healthier for you. Yeah.

0:55:340:55:37

And we're going to cook in real time, as well.

0:55:370:55:40

But we've got to marinate these first. Marinate. Spiced rum.

0:55:400:55:43

Sesame. Spiced rum - any rum? Well, nice spiced rum.

0:55:450:55:49

I'll not tell you my favourite but... Right, OK.

0:55:490:55:53

We'll give that a mix and I'll take over the stuff we've already done.

0:55:530:55:55

How long would you leave that to marinate for, then?

0:55:550:55:58

At least ten minutes.

0:55:580:55:59

If you could leave it for a couple of hours, that would be great,

0:55:590:56:01

but ten minutes is good. Yeah.

0:56:010:56:03

And it comes up to room temperature, as well.

0:56:030:56:05

Now, this style of cooking... There is quite a lot of garlic in there.

0:56:050:56:07

It is, but you'll be surprised.

0:56:070:56:09

It's not going to overwhelm anything.

0:56:090:56:11

And you'll be surprised with the amount of chilli we put in. Yeah.

0:56:110:56:15

Hold on, I'll get the sauce ready first.

0:56:150:56:17

What about...? Yeah, OK, sauce first. Peanut butter. Yeah.

0:56:170:56:20

Crunchy - you want the texture.

0:56:200:56:22

Black rice vinegar.

0:56:230:56:25

If you can't get that, a good balsamic's good,

0:56:250:56:28

but the black rice vinegar adds a nice earthiness

0:56:280:56:30

and a wee bit of sweetness to it, as well. OK.

0:56:300:56:32

Made from gelatinous rice. Now, you want two parts of the onion.

0:56:320:56:35

You want the white part and then... The green separately.

0:56:350:56:38

We're going to cook the white and use the green to garnish it with.

0:56:380:56:43

And toasted Sichuan peppercorn. OK.

0:56:430:56:45

Which isn't a peppercorn, Chef, really.

0:56:450:56:48

No, we call it "teen phool" in India,

0:56:480:56:51

which means "three flowers," and it's got a triple flavour in it.

0:56:510:56:54

But it's used to numb the tongue. Oh, it does.

0:56:540:56:57

So you can have a lot of chilli.

0:56:570:56:59

So we're going to put a lot of chilli in there,

0:56:590:57:01

but we're leaving it whole. We're going to break it just in half,

0:57:010:57:03

and it's going to add a lovely flavour and aroma.

0:57:030:57:06

Cos there is quite a lot of aroma in this.

0:57:060:57:08

When we did it in rehearsal, everybody was coughing

0:57:080:57:10

and spluttering everywhere, mainly cos of this next bit.

0:57:100:57:13

Yeah, but it's not... So, these are chillies going in here?

0:57:130:57:15

Chillies are going in, just cracked.

0:57:150:57:18

30 seconds till you smell the aroma.

0:57:180:57:22

In goes the chicken. Any particular chilli?

0:57:220:57:25

It's a Kashmiri chilli.

0:57:250:57:27

But you can use bird's eye, as well,

0:57:290:57:31

if you really want a potent heat.

0:57:310:57:34

JAMES COUGHS

0:57:340:57:35

KELLY LAUGHS

0:57:350:57:36

It's quite strong, isn't it? It is.

0:57:360:57:38

Do you want to whip up some eggwhite, please? I can do that.

0:57:380:57:40

With a spoon of water.

0:57:400:57:42

So, that's there.

0:57:420:57:44

We're going to add the peanut butter and sauce mixture. OK.

0:57:440:57:47

And that'll be cooking away as we talk. Yeah.

0:57:470:57:51

So, these are for the garnish, as well? That's going to be garnish.

0:57:510:57:54

I'm going to put the ginger and garlic in there right now.

0:57:540:57:56

I'll just get the whisk. Ginger.

0:57:560:57:58

CUTLERY JANGLES

0:57:580:58:01

Garlic. I did that quietly, so it's fine.

0:58:010:58:04

KELLY LAUGHS Yeah.

0:58:040:58:05

So, James is demonstrating the new gravity-fed storage system.

0:58:050:58:08

JAMES COUGHS

0:58:080:58:10

I can't see, that's why! He's been blinded.

0:58:100:58:14

What is it about you and Ken Hom? Oh!

0:58:140:58:16

You need some onion goggles, chilli goggles. Money there, as well.

0:58:160:58:20

New invention.

0:58:220:58:24

Couple of million quid, that one. That's seriously strong, that.

0:58:240:58:27

But don't worry, you'll be surprised, it's not that hot.

0:58:270:58:30

Salt... KELLY LAUGHS

0:58:300:58:32

We won't be able to see, but it won't be hot!

0:58:320:58:35

My eyes are the colour of your shirt. That's good.

0:58:350:58:38

Right, what are we doing next?

0:58:380:58:39

What we're going to do next is make this spice mixture for the nuts.

0:58:390:58:43

JAMES COUGHS

0:58:430:58:44

You're putting it on now. No, I'm not! No?

0:58:440:58:47

OK, so brown sugar. Yeah.

0:58:470:58:50

And then we've got some chilli powder in there, some cinnamon,

0:58:500:58:53

and Chinese five spice, just to accentuate all the Asian flavours.

0:58:530:58:57

Yeah. Give it a mix.

0:58:570:58:59

Is it very, very hot? Just get that on.

0:58:590:59:00

This takes, what? Five minutes? About five minutes, yeah.

0:59:000:59:04

OK, so, when that's stiff...

0:59:040:59:05

Now, these are the roasted spice nuts that you've got in there?

0:59:080:59:12

No, they're just raw nuts. OK. But you're going to roast these?

0:59:120:59:15

We're going to roast them, yeah. OK. That's perfect. That's stiff enough.

0:59:150:59:20

There you go.

0:59:210:59:22

Spices go in. I'll get you a spoon.

0:59:220:59:26

The nuts go in.

0:59:270:59:29

Don't worry, I've got you a spoon.

0:59:300:59:32

I'll wash it, otherwise, we'll get... Thank you.

0:59:330:59:35

..Doreen from Somerset on the phone again. Is she on the phone again?

0:59:350:59:39

Right. OK.

0:59:390:59:42

So, gently fold them in. Yeah.

0:59:420:59:45

OK.

0:59:470:59:48

So, they're all coated. Lovely.

0:59:500:59:52

See, the crew have just brought me some glasses, but...

0:59:520:59:55

LAUGHTER These are obviously not my style.

0:59:550:59:58

I think these are ladies' glasses. LAUGHTER

0:59:581:00:00

Very Jackie O.

1:00:001:00:02

That's a look. That's a good look.

1:00:021:00:05

Who's are these glasses?

1:00:051:00:06

Just like an Indian film star. They are the boss's glasses.

1:00:061:00:09

Don't drop them on the floor. They'll be worth a fortune.

1:00:091:00:13

Right, pop the salt on last so you're not breaking it down.

1:00:131:00:16

You want chunks of salt on it as well.

1:00:161:00:19

A clean tea towel otherwise we'll get more phone calls.

1:00:191:00:22

KELLY LAUGHS

1:00:221:00:23

Right. And I always like to say, "Here's one we made earlier."

1:00:231:00:27

Yep.

1:00:271:00:29

So, how long do you roast those for then?

1:00:291:00:31

You're looking at about 15 to 20 minutes. Yeah?

1:00:311:00:33

But keep checking them, it depends on how your oven is, and you just

1:00:331:00:36

want a nice golden brown on them and the spices, stick that in a jar...

1:00:361:00:39

CLATTERING

1:00:391:00:41

Oh, come on!

1:00:411:00:42

LAUGHTER

1:00:421:00:44

I give up!

1:00:451:00:47

Whose first time is it? Me or you on the show? Go again.

1:00:471:00:51

Noisiest session we have ever had.

1:00:511:00:54

If it was well-designed, Kelly, we'd have a bigger sink,

1:00:541:00:56

you see, it'd be more practical. Right.

1:00:561:00:59

We're going to pop some roasted peanuts in there

1:00:591:01:01

just for a bit more texture because it's nearly done. Yeah?

1:01:011:01:04

That's it.

1:01:041:01:05

On the menu, it says if you are not delicate, don't come.

1:01:051:01:10

OK, right. Do you serve these warm or cold?

1:01:101:01:13

Cold, warm is really nice.

1:01:131:01:15

You know, it's for after...what do you call it? Dinner.

1:01:151:01:18

For coffee instead of doing petit fours, a big bowl of them warm is really lovely

1:01:181:01:22

and you can change the spices to suit.

1:01:221:01:24

I am going to let you plate it up cos I don't trust myself any more.

1:01:251:01:28

I don't trust you either so, yeah, you're OK.

1:01:281:01:31

Now, about your restaurant, this is not...

1:01:311:01:33

This is again like the food that you love to... Love to do.

1:01:331:01:36

Well, it's in West...

1:01:361:01:37

a small village just on the outskirts of Edinburgh at the start

1:01:371:01:40

of the Borders. Produce, Scotland's larder, best in the world.

1:01:401:01:43

What I bring to the food is my travels, my spices,

1:01:431:01:47

technique, that's what we like to do. Yes.

1:01:471:01:50

And you mention it is the best thing in the world.

1:01:501:01:52

We've just seen the bit with Loch Fyne. It is incredible, the seafood up that neck of the woods...

1:01:521:01:56

British produce is fantastic but, in Scotland, it's just a bit better.

1:01:561:01:59

And bear in mind that dark bit is a big lump of chilli.

1:02:021:02:05

Yeah, it is a big lump of chilli. Pop that on.

1:02:051:02:08

And of course, you've cut it up small, this cooks in real-time. Yes.

1:02:081:02:12

It's not hot because somebody who cooks at Delhi has chillies for

1:02:121:02:16

breakfast. So, give us the name of the dish.

1:02:161:02:18

Chicken thighs in peanut butter. That's what it is.

1:02:181:02:21

And bring it over here. I know it smells delicious.

1:02:271:02:32

I can't see it much but dive into that.

1:02:321:02:35

That big lump there is a piece of chilli, that one there.

1:02:351:02:39

Yeah, watch yourself. But that's it. Again, cooked in real-time.

1:02:391:02:42

Do you know, I thought Duncan was hard to understand...

1:02:421:02:45

But the flavour is amazing.

1:02:451:02:48

Oh, my word. See? It's not that hot.

1:02:481:02:51

It's incredible. Would you try that in the kitchen?

1:02:511:02:54

Kelly, would you give that a bash? That's better,

1:02:541:02:57

but what I love about this kitchen is everything is done for you.

1:02:571:03:00

You just have to do that.

1:03:001:03:02

We're doing the washing up as well which is quite handy.

1:03:021:03:05

Dry your eyes, James.

1:03:091:03:10

There's no need to cry, fella.

1:03:101:03:12

Now time for the Omelette Challenge and today it's Jason Atherton

1:03:121:03:15

and Nathan Outlaw's turn and as both are sat very

1:03:151:03:18

high on the leaderboard these days, it should be a very quick one.

1:03:181:03:21

Right, let's get down to business.

1:03:211:03:23

All the chefs that come on the show battle it out against the clock

1:03:231:03:26

and each other to test how fast they can make a three-egg omelette.

1:03:261:03:28

Now, Nathan, it's your first go at this. Anybody on the board you would like to beat?

1:03:281:03:32

There's a few old bosses on there, I think. Especially that one there.

1:03:321:03:35

That one there? Mr Rick Stein and the other one being... Mr Campbell.

1:03:351:03:38

You've got a long way to go. It's very high. Yeah, yeah, yeah.

1:03:381:03:42

He's very quick. Jason, 28 seconds at the moment. Pretty good.

1:03:421:03:45

It would have been originally... But down here at the moment.

1:03:451:03:48

Yeah, I'm sort of lurking around there somewhere, aren't I?

1:03:481:03:50

I think that five weeks in Cape Town, maybe you got the practice.

1:03:501:03:53

You can choose what you like from the ingredients put in front of you.

1:03:531:03:56

I'll taste to make sure it's an omelette not scrambled eggs.

1:03:561:03:58

So let's put the clocks on the screens, please. Remember, this is

1:03:581:04:01

just for you at home to see how they're doing. Come on, big fella. Right, ready?

1:04:011:04:05

Three-egg omelette cooked as fast as you can. Three, two, one, go.

1:04:051:04:08

Have they been practising?

1:04:101:04:11

Nathan obviously hasn't.

1:04:131:04:15

You pick the shell out afterwards.

1:04:181:04:19

Yeah, you pick the shell out afterwards.

1:04:191:04:22

It must be cooked, it must be cooked, it must be cooked.

1:04:221:04:24

I know, yeah.

1:04:241:04:26

GONG

1:04:261:04:29

Oh, no, look at that.

1:04:291:04:32

It is unbelievable how I'm still alive on a Sunday afternoon.

1:04:321:04:37

I think mine is more cooked.

1:04:371:04:40

There's nothing wrong with that omelette, James.

1:04:401:04:42

What's wrong with that? I just like things a little bit undercooked.

1:04:421:04:46

Yeah, it's lovely. Right.

1:04:471:04:50

Well, funnily enough, it didn't look like an omelette

1:04:501:04:53

when it first got put in the pan but I call that about a

1:04:531:04:55

two-and-a-quarter-egg omelette,

1:04:551:04:57

because the rest of it's still stuck in the pan.

1:04:571:05:00

See, look. It's still sat there.

1:05:001:05:04

Jason?

1:05:051:05:08

Ooh! It's quicker than me. Think you beat your time? I don't know.

1:05:111:05:15

You did. You did it in 21.4

1:05:151:05:18

but that is no way an omelette. I was waiting for that!

1:05:181:05:21

Nathan.

1:05:211:05:23

That has got to be about 26, 27, something like that.

1:05:231:05:27

It's your first time on Saturday Kitchen, it was so quick

1:05:271:05:30

that the butter is still in a lump but that was an omelette.

1:05:301:05:34

You did in 22.96 seconds, so just outside.

1:05:341:05:39

APPLAUSE

1:05:391:05:41

You definitely beat Rick Stein.

1:05:411:05:43

You got a long way to go before you get to Mr Campbell up there.

1:05:431:05:46

Maybe next time.

1:05:461:05:47

Well done, Nathan. The less said about Jason's the better, I reckon.

1:05:511:05:54

Up next it's Mark Sargeant who's

1:05:541:05:56

showing us how to make our own chorizo.

1:05:561:05:58

Mr Mark Sargeant, how are you doing? Will I get ever get off the bin?

1:05:581:06:01

How are you doing? Are you all right? Very well, thanks, James.

1:06:011:06:04

Good, now you've been a busy boy so particularly with this...

1:06:041:06:06

This is the first time we've ever made this on the show.

1:06:061:06:08

What are we making? Well, I'm very proud of my home-made chorizo

1:06:081:06:11

and I do actually make it at home.

1:06:111:06:13

You do because we've got a little picture of it.

1:06:131:06:15

We've got a picture, can we show the little picture?

1:06:151:06:17

We have got a little picture of it. It's coming up. We have got...

1:06:171:06:20

There you go. That is your house, is it? Yeah.

1:06:201:06:23

Not my own house, obviously, I sleep underneath that bit there.

1:06:231:06:26

Where are the chairs from? Habitat?

1:06:261:06:27

IKEA. Other stores are obviously available.

1:06:271:06:30

Don't put it next to a radiator with it on, that's the key to it.

1:06:301:06:33

It's really simple, it's really simple.

1:06:331:06:35

So, basically, I'm sure this isn't actually a chorizo, but,

1:06:351:06:38

basically, it's my salami recipe with smoke paprika in it.

1:06:381:06:41

So we have got some really lean ground pork shoulder and to that,

1:06:411:06:45

if you could just finish dicing this off, this is some back fat...

1:06:451:06:48

I'm going to get some garlic in here as well.

1:06:481:06:50

Yeah, to that, we're going to add some garlic - very, very

1:06:501:06:53

finely crushed and then we have got this smoked paprika which

1:06:531:06:56

obviously that gives it that chorizo kind of flavour to it,

1:06:561:06:58

fennel seeds, black peppercorns but most importantly the salt.

1:06:581:07:02

It's the amount of salt that goes in here that does the curing for you

1:07:021:07:05

and essentially cooks the meat.

1:07:051:07:07

Because this hangs for a month but is actually not cooked. It's raw.

1:07:071:07:10

But the salt draws all the moisture out and essentially sort of cooks it.

1:07:101:07:13

So, in theory, if you were to just not put the paprika in,

1:07:131:07:17

you would end up almost like a salami, like a Milano, really.

1:07:171:07:20

Well, exactly, that's basically what I started doing.

1:07:201:07:23

I started, you know, making the salami and then I just added,

1:07:231:07:26

instead of adding, sort of, you know, ordinary paprika,

1:07:261:07:29

I put in the smoked paprika and I put in a lot more of it

1:07:291:07:32

and that's basically what came out, was a chorizo.

1:07:321:07:34

Which is your picante sort of stuff. The smoky, spicy sort of stuff.

1:07:341:07:38

Exactly. Sweet, smoky.

1:07:381:07:39

So, to that...

1:07:391:07:41

So, without being too boring, it's 25g of salt per kilo of meat.

1:07:411:07:46

And that is enough to cure. And a little splash of red

1:07:461:07:49

wine in there, that just gives it some, like a bit of a darker colour.

1:07:491:07:52

Now, this is a good bit, this is the fun bit here.

1:07:521:07:54

Now, you want me to peel... Yeah, if you could just peel those because after I've made this...

1:07:541:07:58

I've brought one from home with me,

1:07:581:08:00

brought one I made earlier, it's actually a two-monther.

1:08:001:08:03

Too much time on your hands, that's what it is. Well, no, this is all... It's great though.

1:08:031:08:07

This is all developing recipes from my new book, James, which is

1:08:071:08:10

coming out September 2011.

1:08:101:08:12

Continuously. I've got almost a year to keep plugging it. Right, OK.

1:08:121:08:16

I thought I'd get in now and do it.

1:08:161:08:18

But, so, that's what I'm really doing at home quite a bit is

1:08:181:08:20

just developing sort of recipes for that, really.

1:08:201:08:23

Obviously I didn't invent chorizo, but this is my take on it.

1:08:231:08:26

Well, my more local butcher Mike in Greenwich,

1:08:261:08:29

he lent me, very kindly, his sausage machine and it was about

1:08:291:08:33

the same size as my kitchen and I didn't want a mechanical one,

1:08:331:08:37

obviously doing it by hand...

1:08:371:08:39

Just get that out to there.

1:08:391:08:41

..So, I went online, just Googled sausage makers and, lo and behold,

1:08:411:08:45

this one came up but I had to get it from America, bizarrely enough.

1:08:451:08:48

So, maybe there's a market, James,

1:08:481:08:50

we could go into it. Supply and demand. There you go!

1:08:501:08:53

We'll see how they turn out anyway.

1:08:531:08:54

So, these are the skins, these are natural skins.

1:08:541:08:57

You have got to use natural casings because it allows the...

1:08:571:09:00

I just need a little knife there

1:09:001:09:02

It allows the air to breathe through

1:09:021:09:04

and you need to get the air in to dry it because obviously you put

1:09:041:09:07

this in a cool place with plenty of air flow.

1:09:071:09:09

So, it's natural skins for, like, dried salami, isn't it?

1:09:091:09:13

Exactly, yes, all natural skins.

1:09:131:09:14

Well, it's always best to use natural stuff anyway, isn't it? Yeah.

1:09:141:09:18

So...roll that on there, we're only making one.

1:09:181:09:21

This mix is enough to make about three or four good-sized chorizos

1:09:211:09:24

but you can make them kind of as

1:09:241:09:26

long or short or thick or thin as you want to, really.

1:09:261:09:29

Can I borrow that knife again, James, please? There you go. That's fine.

1:09:291:09:32

So, we tie the end off of that.

1:09:321:09:35

This is...

1:09:351:09:37

After a bit of practice you will see how actually really easy this is.

1:09:371:09:41

So... Can you just hold that for me, please, James.

1:09:411:09:43

Yeah, hold and chop that at the same time. There's no rush.

1:09:431:09:47

Right, you see that is coming out nicely.

1:09:491:09:52

So, you kind of want the right

1:09:521:09:54

amount of pressure to fill up the skin.

1:09:541:09:57

Isn't life too short to do this?

1:09:571:09:59

JAMES LAUGHS

1:09:591:10:01

So...

1:10:011:10:03

The key thing is as well, that as soon as you have

1:10:031:10:06

mixed your mix, get it made because if you leave it,

1:10:061:10:09

the salt will start working on it and it will toughen up

1:10:091:10:12

straightaway so will make it really, really hard to pipe out.

1:10:121:10:15

So, the difference between this and normal sausages is the amount...

1:10:151:10:18

There's a huge amount of salt in there.

1:10:181:10:20

Well, there's fat in there but mainly salt.

1:10:201:10:22

Exactly, and how you store it as well, obviously. You just hang it up. It needs to be outside.

1:10:221:10:26

If you have got a garden shed, just drill a few holes

1:10:261:10:28

in there or put in a ventilation or something like that, it's absolutely perfect for that.

1:10:281:10:32

So...So, we've got that.

1:10:321:10:34

So, then the next thing which is really important is the...

1:10:341:10:37

cocktail stick... Right.

1:10:371:10:39

Cocktail stick. OK, fine. Use a knife.

1:10:391:10:42

We get that, so, basically, you've got to prick it all over

1:10:421:10:47

and what that does, it gets rid of any of the air bubbles in there

1:10:471:10:49

and the cocktail stick is perfect for that, just tiny little holes.

1:10:491:10:53

And, basically, as the salt and everything starts curing and the

1:10:531:10:56

meat kind of shrinks away, the skins all sort of enclose around that.

1:10:561:11:00

So, if you could just tie that up with a little bit of skin,

1:11:001:11:03

James, and then hang up on the back there,

1:11:031:11:05

we've got our own Saturday Kitchen chorizo store at the back there.

1:11:051:11:09

And we've got one there. I'll just wash my hands quickly.

1:11:091:11:12

There you go. So, we can actually...

1:11:121:11:14

We could keep this and next time you're on... Use it again.

1:11:141:11:17

I'll have to come up with another recipe. So this is the one we did in rehearsal.

1:11:171:11:20

As you can see, that's already starting to dry out a little bit there. But this is it.

1:11:201:11:24

This is my baby. I'm really proud of this.

1:11:241:11:26

And my other baby, my other baby at

1:11:261:11:28

home, Ivy. Which one? Hello? Over there? Hello, Nancy, hello, Ivy.

1:11:281:11:31

There's kids all over the place on this show.

1:11:311:11:33

I feel like Lorraine Kelly. That's my baby.

1:11:331:11:36

Right, OK, this is my chorizo so I'll just give you a piece on the end.

1:11:361:11:39

If you just look at that. If people were doing this, seriously, you...

1:11:391:11:44

I mean you could put that... cloth over the top as well.

1:11:441:11:48

Like muslin or something like that. The thing is, in my office...

1:11:481:11:53

Look at that, that is stunning. Even if I do say so myself.

1:11:531:11:56

In my office, I've got it near a window with a blind next to it

1:11:561:12:00

so I've got the slats of the blinds open so there's just a light

1:12:001:12:02

airflow going through and I've upgraded now from a pole

1:12:021:12:06

and two chairs to a clothes rail which works perfectly.

1:12:061:12:09

There you go. And, literally, a month, that would be fine?

1:12:091:12:13

Yeah, a month is great. Look at that, James.

1:12:131:12:16

Have a little try of that.

1:12:161:12:18

I mean, it really does look like the real thing.

1:12:181:12:20

It tastes like the real thing as well. Tastes like the real thing.

1:12:201:12:23

That's delicious, isn't it?

1:12:231:12:24

And I think if you start experimenting with smoking a little

1:12:241:12:27

bit more you can sort of get to that

1:12:271:12:29

stage and smoke it and things like that.

1:12:291:12:31

Right, so I'm doing two dishes, very quick dishes,

1:12:311:12:33

so, it's a really hot day today

1:12:331:12:34

so you don't want to be there sort of toiling over your barbecue.

1:12:341:12:37

So, I'm doing one dish which is basically,

1:12:371:12:40

it uses the chorizo which you actually want to eat

1:12:401:12:43

but it's more to sort of actually flavour the dish, really. So we're going to do that.

1:12:431:12:46

You've peeled these beautiful prawns for me, these lovely king prawns,

1:12:461:12:49

and then we'll just get that sauteing in there.

1:12:491:12:51

So we have got sliced garlic shavings, which you want to go nice

1:12:511:12:55

and crispy and that's for the prawns

1:12:551:12:56

and then for the other one which is going to be cooked in a red

1:12:561:12:59

wine kind of a glaze, we have got some garlic, chopped shallots,

1:12:591:13:03

which you have chopped very nicely for me.

1:13:031:13:06

I'll get that one in there as well.

1:13:061:13:07

And plenty of salt in there, James, as well.

1:13:071:13:09

It has got a little bit of salt in, obviously,

1:13:091:13:12

but the curing kind of gets in that flavour.

1:13:121:13:14

There's plenty of salt in there. Yeah. Nice rock salt.

1:13:141:13:17

Oh, there you go. Don't lose any of it.

1:13:171:13:18

Don't lose any of it, it took me two months to make that. Yeah, OK.

1:13:181:13:21

Just get that little... A little sort of saute. Don't forget, you can

1:13:211:13:24

eat this raw, as you know, so just a little bit of black pepper in there.

1:13:241:13:28

Now, we've got some of these bay leaves. Bay leaves are...

1:13:301:13:32

I'll put in both, actually, just to

1:13:321:13:34

flavour it up. Now, as well as doing a book, a little birdie tells me

1:13:341:13:37

you're looking for a restaurant, is that right?

1:13:371:13:39

Yes, the little birdie was right.

1:13:391:13:40

Yeah? You've got to watch this space because

1:13:401:13:43

I will obviously, as I always like to do, give you the exclusives, James.

1:13:431:13:46

But it will probably be the next time I'm on,

1:13:461:13:49

I'll be able to tell you, really, what's happening.

1:13:491:13:51

Is this kind of like your first restaurant on your own, really?

1:13:511:13:54

Of course, yeah, obviously, you know 13 years with Gordon

1:13:541:13:56

and had an amazing time doing that. I've learnt everything

1:13:561:13:59

pretty much from working alongside him. He is a great, great guy.

1:13:591:14:02

Really teaches you so much about the restaurant

1:14:021:14:05

and industry really as a whole.

1:14:051:14:07

So I have given myself a little bit of a break helping in The Swan

1:14:071:14:10

down in West Malling and at the Globe Theatre, and yeah,

1:14:101:14:13

I will continue working with them and helping them but this

1:14:131:14:15

restaurant of mine is something I have always really wanted.

1:14:151:14:18

To do something yourself. Absolutely.

1:14:181:14:20

Right, so we've got some liquor in there.

1:14:201:14:21

You've put red wine in there.

1:14:211:14:23

You want that to reduce down. So this is like little nibbles.

1:14:231:14:25

Are you going to be putting this bay leaf in there as well?

1:14:251:14:28

In your garden just sitting there in the sun.

1:14:281:14:31

And then we're going to do sherry.

1:14:311:14:32

This has kind of got a Spanish sort of theme to it

1:14:321:14:35

so we are going to go a touch of sherry in there.

1:14:351:14:38

I know you like your flames, James. Yeah.

1:14:381:14:40

Any particular sherry or just... A nice dry sherry. Yeah.

1:14:401:14:43

Just, you know, something...

1:14:431:14:44

Yeah, nice and dry like that. Bit more in. A touch more in.

1:14:441:14:48

No, this probably is very plain

1:14:481:14:50

and simple. You want to have a little bit of sauce in there.

1:14:501:14:52

you've got some bread which you have cut up so we want to just...

1:14:521:14:55

Now, what's this we've got here? What's that? That's red wine which just went into here.

1:14:551:14:59

You've got red wine there, and what's that? There's some red wine from my...

1:14:591:15:02

To put into the actual salami, or sausage in itself. That's that one.

1:15:021:15:05

There you go. And then...

1:15:051:15:07

As you know, with all shellfish,

1:15:071:15:08

we want them sort of slightly pink in the centre. Yeah.

1:15:081:15:11

You've got all that flavour there from the lovely toasted garlic,

1:15:111:15:14

those big fat juicy prawns, the flavour of the chorizo,

1:15:141:15:16

as opposed to, sort of it being the whole part of the dish.

1:15:161:15:18

Plenty of parsley in there. Plenty of parsley...

1:15:181:15:20

And that's had plenty of that salt in there. Yeah.

1:15:201:15:22

And it should be nice and earthy, that now. Yeah.

1:15:221:15:25

So, just knock those off.

1:15:251:15:27

It's so quick. Yeah. That's the thing, you know,

1:15:271:15:29

obviously you've got to wait two months...

1:15:291:15:31

Your salami, you don't want to be cooking for ages to be able to eat it, do you?

1:15:311:15:34

It is a great idea to make your own stuff.

1:15:341:15:36

If you've got the time, it just tastes

1:15:361:15:38

so much better, doesn't it? It's about practice, as well.

1:15:381:15:40

You don't really need that much time.

1:15:401:15:41

I have to wait two or three months to get my machine

1:15:411:15:44

over from America... There you go. There you go.

1:15:441:15:46

Worth all the effort. So remind us what that dish is again?

1:15:461:15:49

So, we've got one Sargey's home-made chorizo in red wine,

1:15:491:15:52

shallots and garlic,

1:15:521:15:54

and another, king prawns with chorizo, roasted garlic and sherry.

1:15:541:15:57

Great tapas. Easy as that.

1:15:571:15:59

There you go, right.

1:16:041:16:05

Well, it looks, I have to say, particularly those prawns,

1:16:051:16:08

I quite like the look of those things. Dive in to that.

1:16:081:16:10

If you like lobster, I'm sure you'll like this one. Yeah.

1:16:101:16:13

But dive in. In fact, chorizo and Parma ham are my second and third choice.

1:16:131:16:16

Are they? There you go. What, for Food Hell?

1:16:161:16:18

LAUGHTER

1:16:181:16:20

But great little tapas things, as well.

1:16:201:16:21

Other things you can add to it? I suppose you could add...

1:16:211:16:24

Great with squid, of course. I know you don't like squid.

1:16:241:16:26

I don't really, either. No, exactly... Chorizo with squid...

1:16:261:16:29

Throw some cherry tomatoes in there to make it

1:16:291:16:31

a little bit bulkier, you know, to sort of do that... Yeah.

1:16:311:16:33

But on a day like today, you know, you don't

1:16:331:16:35

want to be sitting over a hot barbecue. Just do a couple of those dishes

1:16:351:16:38

and sit out in your garden or patio. Happy with that?

1:16:381:16:40

Very happy with that. And actually, I do...

1:16:401:16:42

Squid I've only had done nicely once or twice.

1:16:421:16:44

I don't hate squid, it's just it's always really rubbery in restaurants...

1:16:441:16:47

Yeah. Well, there you go.

1:16:471:16:48

I hope you're all taking notes there,

1:16:521:16:54

and obviously you have a sausage-making machine to hand, like everyone has.

1:16:541:16:57

Right, now, when Hayley Westenra came to the studio to face

1:16:571:17:00

her Food Heaven or Food Hell, she was pushing for plaice,

1:17:001:17:03

but was turned off at the thought of tuna.

1:17:031:17:05

So, let's see what she actually got.

1:17:051:17:07

Right, it's that time of the show where we

1:17:071:17:09

find out whether Hayley will be facing Food Heaven or Food Hell.

1:17:091:17:12

Food Heaven would be this a wonderful piece of plaice. Yeah.

1:17:121:17:14

You can tell plaice because of its shape.

1:17:141:17:17

It's shaped like a little diamond there. But we've got in here...

1:17:171:17:20

And obviously, you see its spots, as well.

1:17:201:17:22

But we're going to serve that with some morels, which you like.

1:17:221:17:25

Yeah, I'm so excited... We've got some lovely wild mushrooms,

1:17:251:17:27

some asparagus, some broccoli. Alternatively...

1:17:271:17:30

OK. ..depending on these guys, we've got a massive piece of tuna there,

1:17:301:17:33

a beautiful piece of tuna, served lovely

1:17:331:17:35

and pink on the chargrill, or we could serve that with

1:17:351:17:37

a little saute of ingredients we've got in here.

1:17:371:17:40

We've got all your worst ingredients in here. Yeah, yeah, yeah.

1:17:401:17:43

Peppers, corn, and all that sort of stuff. Yeah, baby corn. Yeah.

1:17:431:17:46

THEY TALK OVER EACH OTHER

1:17:461:17:49

Come on, come on, don't be mean.

1:17:491:17:51

It's pretty obvious what people wanted, but these guys have chosen exactly the same.

1:17:511:17:56

Yay! So it was nearly a whitewash. Thank you, yeah. 6-1, there you go.

1:17:561:17:59

We'll lose this out of the way, guys.

1:17:591:18:00

We're going to make a little sauce with this, but first thing I want to do is prepare our fish.

1:18:001:18:04

So, we're going to sort out our fish. Four fillets on a flat fish.

1:18:041:18:07

OK. Two in a round fish. OK. All right?

1:18:071:18:10

Now, what you can do is actually follow the line.

1:18:101:18:12

You can see there's a line all the way down the centre there? Yeah.

1:18:121:18:15

If we follow that with a filleting knife, this is a filleting knife...

1:18:151:18:18

And we just follow that all the way down the line, first of all...

1:18:181:18:21

Mm-hm? ..to remove the fillets. There we go.

1:18:211:18:23

So, you just follow that all the way down.

1:18:231:18:25

You can't go any further. Yeah.

1:18:251:18:26

Because the bone is round the bottom. OK. And then carefully...

1:18:261:18:30

we then use the knife...

1:18:301:18:32

I mean, long sort of cuts.

1:18:321:18:34

The fillets should just come off like that. Yeah, beautifully done.

1:18:341:18:38

Well... I've still got another three to do yet.

1:18:381:18:41

LAUGHTER

1:18:411:18:42

And we do the other side. So, again, you follow that line... Yeah.

1:18:421:18:46

..all the way through.

1:18:461:18:47

And in, and basically the idea is try not to make long,

1:18:471:18:51

sort of short stabby cuts, really.

1:18:511:18:54

You want to make long, gentle ones, cos it basically...

1:18:541:18:57

Having that knife helps, basically.

1:18:571:18:59

Having a sharp filleting knife also helps. So that's the top part.

1:18:591:19:03

Obviously the white part here.

1:19:031:19:05

Now, this fish is actually round when it starts off. OK.

1:19:051:19:08

And then, the older it gets, it goes on to the side.

1:19:081:19:11

And you end up with the eyes like that going on to one side.

1:19:111:19:13

Very similar to what I saw out here on my way to work this

1:19:131:19:16

morning at about 5:30 down Clapham High Street.

1:19:161:19:18

Everybody like this... LAUGHTER

1:19:181:19:20

..out of these nightclubs.

1:19:201:19:22

Some of them were like this as well, on their walk.

1:19:221:19:24

But the idea is that you just follow the line again.

1:19:241:19:26

You've got to line the other side. OK. So you just keep going.

1:19:261:19:28

The guys can tell us what we're doing over here.

1:19:281:19:31

I'm doing the asparagus tips. Just cutting the little tips.

1:19:311:19:33

You're going to steam these, aren't you? Yeah.

1:19:331:19:35

I've just done some shaved raw asparagus.

1:19:351:19:37

I've just peeled them, the asparagus, lengthways for you.

1:19:371:19:40

And I've got some broccoli, which we're also going to steam.

1:19:401:19:43

And I'm just chopping a little bit of parsley, which is going to

1:19:431:19:47

go with the mixed wild mushrooms. We've got some girolle.

1:19:471:19:50

There's the girolles. These ones are the girolles. The morels.

1:19:501:19:52

The morels are the dark ones here,

1:19:521:19:54

the little hole in the centre. You can stuff these, can't you?

1:19:541:19:56

Where are they from? These? The morels.

1:19:561:19:58

They might come from France this time of year.

1:19:581:20:00

They can come from Turkey, John.

1:20:001:20:02

They can come from Turkey, but there's also two seasons in this

1:20:021:20:04

country, and they're just finishing in Britain, in actual fact.

1:20:041:20:07

And... And that's the mousseron. The mousseron, or the St Georges,

1:20:071:20:10

these are called.

1:20:101:20:12

So Scottish girolles, morels, St George, the morels.

1:20:121:20:14

We've got it all here, you see, in the UK. I know.

1:20:141:20:17

Even truffles, I found out this week, as well. Really?

1:20:171:20:20

Yeah, I went truffle hunting this week. Wow. Whereabouts?

1:20:201:20:23

In Basingstoke. Whereabouts in Basingstoke?

1:20:231:20:26

Have you ever been to Basingstoke?

1:20:261:20:28

I have, yeah. Have you? I have, yeah.

1:20:281:20:29

I went truffle hunting... I'm not telling you lot where.

1:20:291:20:32

What's the postcode, James? Yes, exactly, yeah.

1:20:321:20:34

But it was amazing, absolutely amazing.

1:20:341:20:37

We've got our lovely little fillets I'm going to keep the skin,

1:20:371:20:39

we're making a nice little sauce with this.

1:20:391:20:41

But we're going to cook these the old-fashioned way, I thought,

1:20:411:20:44

really, with this, poaching fish. Not poaching fish, steaming fish.

1:20:441:20:48

It's kind of one that I don't suppose chefs do very much any more,

1:20:481:20:51

we just basically pop it in a pan.

1:20:511:20:53

You know, I still do on a couple of dishes.

1:20:531:20:56

Or in a dreaded water bath, that kind of stuff.

1:20:561:20:59

But this is, you know, the old classic way.

1:20:591:21:01

You've got... Our asparagus has gone in, has it? Yeah. The asparagus is going in now.

1:21:011:21:05

Do you want them split lengthways or just the tips? Does it matter?

1:21:051:21:08

No, just leave the tips in there. We will save some...

1:21:081:21:12

That's steaming now, the broccoli and asparagus.

1:21:121:21:14

And then you put the fish...? Turn it up a bit.

1:21:141:21:17

Just turn the heat right up. There we go. It's on full blast.

1:21:171:21:20

So I've got this, this will only take about four minutes to steam.

1:21:201:21:23

If you can put some butter on there, that would be great.

1:21:231:21:26

Meanwhile, I'm going to take the fillets here.

1:21:261:21:28

Always start with a small bit first. And then roll these up.

1:21:281:21:33

These little paupiettes. Oh, that's a bit fancy. Cocktail stick. A bit fancy? Yeah.

1:21:331:21:38

I would just chuck them in. I can just chuck them in if you wish.

1:21:381:21:41

No, no, this is cool.

1:21:411:21:43

It's always the finishing touches, isn't it?

1:21:431:21:45

They will actually hold together really well.

1:21:451:21:48

Because this is so delicate as well...

1:21:481:21:50

It does benefit when it comes to cooking them,

1:21:501:21:53

because they just hold together nicely. A little bit of that.

1:21:531:21:58

Cocktail stick again. And then final one, just trim that off.

1:21:581:22:01

We're going to keep some of this left over. Fold that one up.

1:22:011:22:05

Oh, these look so good. The mushrooms? Oh, yeah.

1:22:071:22:11

If you can cook that. Oui, Chef. Top one, that can go straight in.

1:22:111:22:14

I'll lift off the top. Meanwhile, I'm basically just going to take this.

1:22:141:22:19

We're just going to make a very, very quick little sauce with this one.

1:22:191:22:22

We'll just take the skin and bits and pieces. And create a stock?

1:22:231:22:28

Yeah, really simple.

1:22:281:22:29

Just a few bits of onions in there as well. We'll throw this in.

1:22:291:22:33

We're not going to colour it, we just want the flavour from it, really.

1:22:331:22:37

That can go in. Again,... Yeah, I always try when I use things like

1:22:371:22:41

fish and things, I try keep the bones and make stocks with them.

1:22:411:22:46

I don't do it that often. I was going to say. Because I've read your diary, it's not...

1:22:461:22:50

But it's good, it's nice to feel like you're using the whole...

1:22:501:22:55

Do you know what I mean? The whole product, the whole fish. Absolutely.

1:22:551:22:58

Well, a bit like what we did with the lobster, really, that kind of thing. Yeah.

1:22:581:23:02

So, anyway, the guys there are chopping this.

1:23:021:23:04

There's a little bit of shallot for you there. Can I help?

1:23:041:23:07

Are you all right? Yeah, just keeping an eye on the mushrooms.

1:23:071:23:10

You can saute those off, that would be great.

1:23:101:23:12

So, in there now, a little bit of butter. We've got some white wine.

1:23:121:23:15

Get that in there. Good-quality white wine.

1:23:181:23:20

We're going to use some of these, because we don't want to waste anything.

1:23:201:23:24

A bit of parsley stalks. A little bit of stock.

1:23:251:23:28

This is a little bit of stock going in there as well,

1:23:281:23:30

just to increase the flavour nicely. We'll just bring this to the boil.

1:23:301:23:34

The guys have got the broccoli, which you can see in there.

1:23:341:23:38

And the asparagus, cooking. The fish is underneath it.

1:23:381:23:41

If you've got some asparagus leftover,

1:23:411:23:43

you could do some shavings as well.

1:23:431:23:44

Yeah, I've done that, I've just done some...

1:23:441:23:46

I'll dress these with a bit of olive oil, Chef?

1:23:461:23:48

Yeah, something like that, just nice and simple.

1:23:481:23:51

How are you doing with that? We're going to put some herbs in at the last minute. Salt and pepper.

1:23:511:23:55

Splashing everything. SHE LAUGHS

1:23:551:23:57

And then... Do you want to put in? OK, all right.

1:23:581:24:01

Just two quick twists. You've done this before?

1:24:011:24:05

Well, I always get scared about getting the moisture in.

1:24:051:24:08

You know when you're doing...?

1:24:081:24:10

It's important to actually just put the salt in at the end

1:24:101:24:13

so that it actually doesn't draw in the moisture. All right.

1:24:131:24:17

OK. All of them? Just half. OK.

1:24:171:24:20

Just toss that over. There you go.

1:24:221:24:24

A little bit of salt and pepper in there. And then this sauce...

1:24:241:24:27

Lovely, well done. That's it. Then they can come off when they're ready.

1:24:281:24:32

So this sauce, really, that's reduced there now.

1:24:321:24:34

That's the bones that we've got in there.

1:24:341:24:35

We just finish it off with a touch of double cream.

1:24:351:24:38

This is the key to this, is reducing it down. See?

1:24:391:24:42

Because you intensify the flavour of it,

1:24:421:24:44

but you get it ready for the next bit, which John's there looking at.

1:24:441:24:49

I'm down with the butter ready.

1:24:491:24:50

But the butter is the key to this as well. Just finish it off.

1:24:501:24:54

All right. So we're just going to finish that off in a second.

1:24:541:24:57

The mushrooms I can probably put on.

1:24:571:24:59

Drain those off. On my plate there.

1:24:591:25:02

The asparagus is probably about there, I think.

1:25:041:25:07

The fish might need a little bit more cooking.

1:25:071:25:10

They're fine.

1:25:101:25:13

A little bit off. Probably about another minute on those.

1:25:131:25:16

We can lift them off, which is nice.

1:25:161:25:19

I like this kind of cooking, where it's all in one.

1:25:191:25:21

Do you know what I mean? No, less washing up, I think. OK...

1:25:211:25:24

THEY LAUGH

1:25:241:25:26

That's what you call it, really. The asparagus...

1:25:261:25:29

And this is just,

1:25:291:25:30

probably just coming to the about the end of the season, really.

1:25:301:25:33

Yeah. One of the schools of thought is when asparagus comes in,

1:25:331:25:37

you shouldn't really serve it after Father's Day.

1:25:371:25:39

That's an old greengrocer sort of comment.

1:25:391:25:42

But it does ride through,

1:25:421:25:43

there's still some good quality asparagus round, isn't

1:25:431:25:46

there, John? It's just basically the weather more than anything. Yeah, exactly.

1:25:461:25:50

Everything's late, really, in the UK.

1:25:501:25:52

I had some great asparagus last week, so... Or this week even.

1:25:521:25:55

We've got our lovely morels, which is a first for you. These little morels.

1:25:551:25:59

They go so well with the asparagus. Oh, it's perfect.

1:25:591:26:03

I know you like the mushrooms, so I'll just put a few more. Thanks.

1:26:031:26:07

There you go.

1:26:071:26:08

And with the paupiettes you've rolled, you can stuff them, can't you?

1:26:081:26:11

I remember years ago putting raw salmon,

1:26:111:26:13

and when you rolled it... There'd be a piece of blanched spinach

1:26:131:26:16

and salmon, and then you rolled it, there'd be pink,

1:26:161:26:18

white and green, and certain things like that.

1:26:181:26:20

If you've got more time, you could have rolled it and stuffed it. We're just going to finish this sauce.

1:26:201:26:24

If you have a taste of that as it is. OK, all right.

1:26:241:26:27

It's very light. Then wait a second. It's good, yeah.

1:26:291:26:31

If you can take the fish out, please, guys. Oui.

1:26:311:26:33

Then what we do, you add the butter to this.

1:26:331:26:36

If you can season that, John, that would be great. Lovely, yeah.

1:26:361:26:39

The sauce, that would be fantastic. A little bit of that.

1:26:391:26:43

So you whisk this in, keep it on the heat, keep reducing it.

1:26:431:26:46

And then John's going to just season it a little bit.

1:26:461:26:48

Fish is ready? Yeah. Coming out now, Chef.

1:26:481:26:51

There we go. Paupiettes here.

1:26:541:26:57

Take the cocktail stick out.

1:26:571:26:59

Oh, there's one. You just destroyed my fish. Perfect.

1:27:001:27:05

Twist and pull. There we go.

1:27:061:27:08

Nice acidity to the sauce. There's that one.

1:27:091:27:11

And then finally, you've just got the sauce over the top.

1:27:111:27:14

So we take this sauce, which, if you reduce it down,

1:27:141:27:18

it's get a little bit thicker.

1:27:181:27:19

Like that.

1:27:211:27:22

Over the top.

1:27:241:27:25

And then... It looks so good. Oh, we're not finished yet.

1:27:271:27:29

Oh, really? Oh, no. A few bits of those as well.

1:27:291:27:33

And then a bit of asparagus. Bon appetit. Wow.

1:27:331:27:38

Oh. There you go. I'm impressed. All done in about six minutes. OK.

1:27:381:27:42

I'll go for the fish, then.

1:27:421:27:45

That's for you. Oh, thank you. OK.

1:27:451:27:47

So, tell us what you think.

1:27:471:27:49

I think it all works together with the mushrooms, the asparagus. Beautiful.

1:27:491:27:52

Asparagus slightly late now in the season, because of the bad weather.

1:27:521:27:55

I'm pretty sure the season will keep going. Mmm. It's very nice, yeah.

1:27:551:27:59

And what do you think of the fish, really, steaming wise?

1:27:591:28:02

It's good, because I'm always scared to steam in case it turns out

1:28:021:28:05

bland, you know? But I think if you do it like that,

1:28:051:28:07

if you roll it up like that, it keeps it nice and... Moist. Yeah.

1:28:071:28:11

If you leave the fillets flat, they can break up quite easily.

1:28:111:28:14

And the mushrooms... Mushrooms, asparagus, lovely. Happy with that? Mm-hm.

1:28:141:28:17

Well, best of luck with your new album as well. Thank you.

1:28:171:28:21

Now, that's a perfect plate of plaice.

1:28:241:28:27

Well, I'm afraid that's all we got time for on today's Best Bites.

1:28:271:28:29

I hope you've enjoyed our journey through some of the fantastic

1:28:291:28:32

recipes from the Saturday Kitchen archives.

1:28:321:28:35

Have a great week, and we'll see you again very soon.

1:28:351:28:38

'From the heights of the Scottish Highlands

1:28:421:28:43

'to the shores of East Anglia, I've travelled across Britain...'

1:28:431:28:47

We got a fish!

1:28:471:28:49

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