0:00:03 > 0:00:06Good morning, there's a seriously mouthwatering menu
0:00:06 > 0:00:07lined up for you today
0:00:07 > 0:00:09so all you need to do is sit back and relax
0:00:09 > 0:00:12as we deliver another serving of Saturday Kitchen Best Bites.
0:00:32 > 0:00:33Welcome to the show.
0:00:33 > 0:00:36Now, you won't want to go anywhere, as we've got delicious food
0:00:36 > 0:00:37served up by fantastic chefs
0:00:37 > 0:00:39and a healthy helping of hungry guests, as well.
0:00:39 > 0:00:42Coming up on today's show...
0:00:42 > 0:00:44James Martin cooks strawberry Charlotte
0:00:44 > 0:00:45for Nik Kershaw,
0:00:45 > 0:00:48Angela Hartnett shows us a beautiful Spanish-inspired lunch.
0:00:48 > 0:00:51She joints a whole chicken and roasts in the oven
0:00:51 > 0:00:53with chorizo and peppers, and then serves with pan-fried aubergine
0:00:53 > 0:00:56with tomato, cumin and coriander.
0:00:56 > 0:00:59And Ken Hom is here showing us his wok skills.
0:00:59 > 0:01:01He whips up stir-fried beef with mint and onions
0:01:01 > 0:01:05and a generous helping of spicy noodles in a matter of minutes.
0:01:05 > 0:01:08And taking up the omelette challenge today,
0:01:08 > 0:01:10we have Paul Ainsworth and Daniel Clifford.
0:01:10 > 0:01:12And as we are celebrating Wimbledon in the studio,
0:01:12 > 0:01:14the boys are looking good.
0:01:14 > 0:01:16And then it's over to Tom Aikens
0:01:16 > 0:01:18with an unusual combination.
0:01:18 > 0:01:20He pan-fries pork belly with scallops and squid,
0:01:20 > 0:01:23and then serves with caramelised onion and balsamic sauce.
0:01:23 > 0:01:25And finally, John Craven faces his food heaven
0:01:25 > 0:01:27or his food hell.
0:01:27 > 0:01:28Did he get his food heaven,
0:01:28 > 0:01:32beef stroganoff with sauteed potatoes, or his food hell,
0:01:32 > 0:01:34marrow stuffed with lamb and salad?
0:01:34 > 0:01:36You can find out what he got at the end of the show.
0:01:36 > 0:01:39But first, it's over to the Prince of Peruvian cuisine,
0:01:39 > 0:01:41Martin Morales, who was here
0:01:41 > 0:01:43to celebrate Peruvian Independence Day.
0:01:43 > 0:01:46Welcome back, Martin. Thank you very much. So this is a hot ceviche.
0:01:46 > 0:01:47It's a hot ceviche.
0:01:47 > 0:01:49We can do it on a barbecue, we can do it at home,
0:01:49 > 0:01:51but, yeah, traditionally, we make it cold.
0:01:51 > 0:01:53Right, so, what do you want me to do, then? Give me a job.
0:01:53 > 0:01:55If you could chop up...
0:01:55 > 0:01:57If you could chop up these onions, the spring onions and coriander,
0:01:57 > 0:02:00that would be fantastic. Spring onions and coriander.
0:02:00 > 0:02:01Just finely chopped.
0:02:01 > 0:02:03I can do that. We'll use those there.
0:02:03 > 0:02:05And then if you could just, yeah... I'm going to chop this up.
0:02:05 > 0:02:08I'm going to make the Amarillo chilli paste first,
0:02:08 > 0:02:12which is going to be part of the Amarillo chilli tiger's milk.
0:02:12 > 0:02:15Yeah. So I've got these lovely Amarillo chillies
0:02:15 > 0:02:17which are Peruvian, all the way from Peru,
0:02:17 > 0:02:20but if you don't have these, if you don't find these,
0:02:20 > 0:02:24you can just simply use a medium-strength red pepper
0:02:24 > 0:02:26or chilli and...
0:02:26 > 0:02:28Better use a mixture of them both, really,
0:02:28 > 0:02:31cos those, I think, have got a flavour all on its own, those.
0:02:31 > 0:02:33Well, that's right. But a yellow pepper, as well.
0:02:33 > 0:02:35Just to give that colour. Right.
0:02:35 > 0:02:37So tell me about this Peruvian food, then,
0:02:37 > 0:02:40because it's becoming more popular in the UK. Yeah.
0:02:40 > 0:02:42But, really, I mean, there are a lot of ingredients, really,
0:02:42 > 0:02:43that stem from Peru.
0:02:43 > 0:02:45So many ingredients, in fact.
0:02:45 > 0:02:48Well, that's right, that's why it's so delicious,
0:02:48 > 0:02:49as well as all the flavours,
0:02:49 > 0:02:51and as well as all the different dishes.
0:02:51 > 0:02:52In our new cook book,
0:02:52 > 0:02:56we can find different types of alternatives
0:02:56 > 0:02:59to those ingredients if you can't find them here.
0:02:59 > 0:03:01So it's very easy to cook.
0:03:01 > 0:03:04So what happens on Peruvian Independence Day?
0:03:04 > 0:03:08Peruvian Independence Day, well, we celebrate,
0:03:08 > 0:03:11sometimes even for a few days, not just for that one day...
0:03:11 > 0:03:13Right.
0:03:13 > 0:03:18And we paint our houses to make things look bright and new.
0:03:18 > 0:03:19Paint your houses?
0:03:19 > 0:03:23We put on our best clothes, we put a flag outside of our house,
0:03:23 > 0:03:24so, yeah.
0:03:24 > 0:03:27Just to celebrate independence. Right, there's your bits and pieces.
0:03:27 > 0:03:29I'm going to make a little...
0:03:29 > 0:03:31I know you want me to puree what you're making here, as well.
0:03:31 > 0:03:32Yes, please.
0:03:32 > 0:03:33So we've just got...
0:03:33 > 0:03:36Basically, you're cooking the onions in the...
0:03:36 > 0:03:37Yeah, I'm just frying these onions.
0:03:37 > 0:03:39Just sweating them a little bit. And...
0:03:41 > 0:03:43Usually, it will take about 10, 15 minutes.
0:03:43 > 0:03:45That's why we just made some here.
0:03:45 > 0:03:47And if you could just liquidise that,
0:03:47 > 0:03:49that would be great.
0:03:49 > 0:03:51Right, you can explain where we're going there.
0:03:51 > 0:03:52You're using sea bass, as well, yeah?
0:03:52 > 0:03:54So we are using sea bass and clams.
0:03:54 > 0:03:56LIQUIDIZER WHIRS
0:03:58 > 0:04:00Right, this is about ready.
0:04:02 > 0:04:04You want just a fine puree, yeah? Yes, please.
0:04:08 > 0:04:11And we are just turning these into chunks,
0:04:11 > 0:04:16which I'm going to put on a sort of little dish we're going to make
0:04:16 > 0:04:19from these corn husks.
0:04:19 > 0:04:22Look at these lovely corn husks. I'm going to wet this.
0:04:22 > 0:04:24Do you want some lime juice in here, as well? Yes, please.
0:04:24 > 0:04:26Just a squeeze of a lime.
0:04:26 > 0:04:28So I'll lay these out.
0:04:28 > 0:04:30These nice little cubes here.
0:04:30 > 0:04:32We've let this sweat there.
0:04:32 > 0:04:35We've already made our Amarillo chilli tiger's milk.
0:04:35 > 0:04:38This is called tiger's milk, then, is it? Yeah.
0:04:38 > 0:04:42Makes you strong, apparently. Some say it's an aphrodisiac.
0:04:42 > 0:04:43But that's the essence of ceviche.
0:04:43 > 0:04:45He's just making this up entirely as he goes along.
0:04:45 > 0:04:47THEY LAUGH
0:04:47 > 0:04:48That's what we say in Peru.
0:04:48 > 0:04:51So, lovely, thank you very much.
0:04:51 > 0:04:54Let me just... Put that to one side. Mm, let me just season that.
0:04:56 > 0:04:58Happy with that? Yeah, lovely.
0:04:58 > 0:05:00So would sea bass be the traditional thing
0:05:00 > 0:05:02that you would do with this, or...?
0:05:02 > 0:05:05Yeah, well, you can use any kind of fish.
0:05:05 > 0:05:08You know, just ask, just make sure it's fresh,
0:05:08 > 0:05:10make sure it's sustainable.
0:05:10 > 0:05:15With this dish, also, actually, scallops is gorgeous.
0:05:15 > 0:05:18So any type of white fish is lovely.
0:05:18 > 0:05:22I'm going to mix that in there. Just going to stir this a little bit.
0:05:22 > 0:05:24We've got that really hot... Nice and hot.
0:05:24 > 0:05:26Yeah, lovely.
0:05:26 > 0:05:28And I'm going to put a bit more, actually,
0:05:28 > 0:05:29a bit more lime juice, as well.
0:05:29 > 0:05:31Right, do you want me to do another one?
0:05:31 > 0:05:35No, that's fine, I'm just going to squeeze this more. OK. And then...
0:05:35 > 0:05:37So what's the history with ceviche, then?
0:05:37 > 0:05:40Ceviche started a couple of thousand years ago. We think in Peru.
0:05:40 > 0:05:43I mean, it's cooked and made everywhere.
0:05:43 > 0:05:45But it is cooked even though it's raw.
0:05:45 > 0:05:48It's kind of a way of preserving, I suppose.
0:05:48 > 0:05:49It's a way of preserving the...
0:05:49 > 0:05:52You know, there was a culture in the north of Peru
0:05:52 > 0:05:54called the Moche culture,
0:05:54 > 0:05:59and those guys, a couple of thousand years ago, were fishermen,
0:05:59 > 0:06:05so they needed a dish that would keep them going for days so...
0:06:05 > 0:06:07That's why they made ceviche.
0:06:07 > 0:06:10And they made it with a fruit called the tumbo
0:06:10 > 0:06:11which is like a...
0:06:11 > 0:06:14You have been at the library this week, haven't you?
0:06:14 > 0:06:15Well, it's a tumbo,
0:06:15 > 0:06:16it's more like a passion fruit,
0:06:16 > 0:06:20but then with the arrival of the Spanish, 500 years ago,
0:06:20 > 0:06:23then they introduced the bitter oranges and the limes...
0:06:23 > 0:06:26I'll flip that over so you've got a fresh board. Yeah, lovely.
0:06:26 > 0:06:29There's a sink in the back if you want to wash your hands.
0:06:29 > 0:06:30The tap's running, there you go.
0:06:30 > 0:06:32So we're going to do a salad with this, really,...
0:06:32 > 0:06:34And this salad... We don't often...
0:06:34 > 0:06:37I think we've probably used these once, I think.... Oh, right.
0:06:37 > 0:06:39..in the number of years I've been doing the show.
0:06:39 > 0:06:42So really, really simple salad.
0:06:42 > 0:06:45It's called solteron which means unmarried.
0:06:45 > 0:06:47Unmarried... You could be saying whatever you want.
0:06:47 > 0:06:49I ain't got a clue what you're on about.
0:06:49 > 0:06:50THEY LAUGH
0:06:50 > 0:06:54Solteron was made for the unmarried couples, cos it's very light.
0:06:54 > 0:06:55It's got no meat in it.
0:06:55 > 0:06:57So it's a dish that comes from Arequipa,
0:06:57 > 0:07:01from the southern part of Peru. A real foodie capital.
0:07:01 > 0:07:03And so we've just been researching
0:07:03 > 0:07:07for a new restaurant that we are working on and also for more dishes,
0:07:07 > 0:07:09and our head chef and I, Tomasz Baranski,
0:07:09 > 0:07:11we went to Arequipa
0:07:11 > 0:07:12and this is one of our favourite recipes.
0:07:12 > 0:07:15I expect this kind of knowledge when we're talking about Jersey.
0:07:15 > 0:07:16Absolutely.
0:07:16 > 0:07:19Not just waffling on about Jersey Royal potatoes, as well.
0:07:20 > 0:07:24Right, so this cooks for how long? This is for about seven minutes.
0:07:24 > 0:07:26Five, five to seven minutes... So that's cooking away in there.
0:07:26 > 0:07:29Yeah, and we've got that really on high. That's lovely.
0:07:29 > 0:07:31We're happy with that.
0:07:31 > 0:07:33And so the salad. Tell us about this, then.
0:07:33 > 0:07:37So solteron, it's a version of another dish called solterito,
0:07:37 > 0:07:38but this is our own version,
0:07:38 > 0:07:40so we changed a few of the ingredients
0:07:40 > 0:07:45and we've got palm hearts in there, feta, and black olives.
0:07:45 > 0:07:46These are Peruvian olives.
0:07:46 > 0:07:50These are Botija olives, but you can use Kalamata, anyway.
0:07:50 > 0:07:53So just de-pip these. Peruvian olives.
0:07:53 > 0:07:54Yeah.
0:07:54 > 0:07:56Taste that. It's delicious.
0:07:56 > 0:07:59Try that. Well, red in colour, as well. Yeah.
0:07:59 > 0:08:02And the colour is gorgeous. That's really nice.
0:08:02 > 0:08:05Botija olives from Peru.
0:08:05 > 0:08:07Right, so we've got plenty of lime juice.
0:08:07 > 0:08:09There's still plenty of lime juice in this one.
0:08:09 > 0:08:11Even though it's a.. No, we just need...
0:08:11 > 0:08:13That's enough, actually, that's absolutely lovely.
0:08:13 > 0:08:16I've kept some for the garnish at the end. Yeah, lovely. Thank you.
0:08:16 > 0:08:17So where can people buy this from?
0:08:17 > 0:08:19This is this chilli that you're on about.
0:08:19 > 0:08:21This Amarillo chilli? It's difficult to find, actually.
0:08:21 > 0:08:25South Devon Chilli Farms does it for a few months of the year
0:08:25 > 0:08:28and a few other suppliers do, but, as I said,
0:08:28 > 0:08:30if you can't find that, a medium-strength red chilli
0:08:30 > 0:08:35will do nicely, with a yellow pepper.
0:08:35 > 0:08:37Right. Now, we've got some palm hearts here.
0:08:37 > 0:08:40Yeah, lovely, we need to cube that... And then I'll make some...
0:08:41 > 0:08:44We'll also make a bit of... We'll cube this.
0:08:46 > 0:08:48We make our own cheese. Paria cheese.
0:08:48 > 0:08:52Cheese that's called queso fresco from Peru.
0:08:52 > 0:08:54He's off again.
0:08:54 > 0:08:56HE LAUGHS
0:08:56 > 0:08:59But here we just use feta. Just to.. Sorry, Carol?
0:08:59 > 0:09:03When you are putting your recipes together, how important is colour?
0:09:03 > 0:09:05Colour's really, really important.
0:09:05 > 0:09:08Again, that's one of the things that people know our restaurant for,
0:09:08 > 0:09:10because all the flavours are different,
0:09:10 > 0:09:12the colours really stand out,
0:09:12 > 0:09:15and they are very seductive-looking dishes, actually.
0:09:15 > 0:09:19So they look beautiful, and that's so important. Colour is important.
0:09:19 > 0:09:22It's like this outfit, you see? We are going to get letters over this.
0:09:22 > 0:09:24I'm just going to say this before we even start,
0:09:24 > 0:09:26we're going to get letters, all right?
0:09:26 > 0:09:28This, I borrowed from Eddie Jordan.
0:09:28 > 0:09:30James, I thought it was
0:09:30 > 0:09:32because you couldn't decide which colour to wear...
0:09:32 > 0:09:33Well, I thought we've got a bit of Peru.
0:09:33 > 0:09:36I couldn't understand, was Peru near the ocean? What was it like?
0:09:36 > 0:09:38And I thought a bit of that. I know he's a surf boy,
0:09:38 > 0:09:41so I thought, well, you know, a bit of both, anyway...
0:09:42 > 0:09:46Wonderful, wonderful hot ceviche to go with your hot colours.
0:09:46 > 0:09:49Right, so we've got, yeah. So that's nearly ready now.
0:09:49 > 0:09:53We're about a minute away. And then this nice little salad. Yeah.
0:09:53 > 0:09:57We're going to dress that in the lime and the oil, yeah? Yeah. OK.
0:09:59 > 0:10:01So you mentioned cooking it on a barbecue.
0:10:01 > 0:10:04The reason why you wet these is you'd do this on a barbecue,
0:10:04 > 0:10:07normally, would you? Yeah, exactly. Exactly.
0:10:07 > 0:10:09So it doesn't completely burn out really quickly.
0:10:09 > 0:10:11So you can manage the heat better.
0:10:11 > 0:10:12OK. Nearly there.
0:10:12 > 0:10:15So I'll leave you to plate up the fish which is now cooked.
0:10:15 > 0:10:17I presume, the clams are just open, it's ready. Yeah.
0:10:19 > 0:10:21We're ready to go. Right. We're ready over here.
0:10:22 > 0:10:25That's your salad. And you want me to top it with...
0:10:25 > 0:10:28What's this stuff you've got? This is alfalfa. Very, very healthy.
0:10:28 > 0:10:31Again, our cuisine is known for colour, for taste,
0:10:31 > 0:10:35but also, they are healthy, healthy dishes.
0:10:35 > 0:10:37And that's what our customers love.
0:10:37 > 0:10:40This is one of the favourite recipes
0:10:40 > 0:10:42that people like when they come to see us.
0:10:42 > 0:10:46And we think it's absolutely gorgeous.
0:10:46 > 0:10:50Do you want anything else? No, this is absolutely perfect.
0:10:50 > 0:10:53I'll put the lime on. Tell us what this is again.
0:10:53 > 0:10:56So this is hot ceviche sea bass and clams
0:10:56 > 0:10:58with Amarillo chilli tiger's milk
0:10:58 > 0:11:01and we've got solteron salad,
0:11:01 > 0:11:03which is an influence coming from Arequipa,
0:11:03 > 0:11:05wonderful city in the southern Peru.
0:11:05 > 0:11:07It's a first for me, but it looks fantastic.
0:11:12 > 0:11:15And I know it's going to taste pretty good, as well.
0:11:15 > 0:11:17You get to dive into this.
0:11:17 > 0:11:21Carol? That was so fast. Very quick, yeah.
0:11:21 > 0:11:23I mean, that's one of the great things about it, isn't it, really?
0:11:23 > 0:11:26The key to this, really, is THAT chilli. Yeah.
0:11:26 > 0:11:28Because, although you said a little bit of...
0:11:28 > 0:11:30You could do it with the yellow peppers and chilli,
0:11:30 > 0:11:32but the flavour of that is just...
0:11:32 > 0:11:34Well, it is not about heat in Peru
0:11:34 > 0:11:36when we're talking about chillies,
0:11:36 > 0:11:38it's about flavour. It's about the aromas.
0:11:38 > 0:11:41And that Amarillo chilli is very, very special. It's got a real kick.
0:11:41 > 0:11:44You don't notice it when it is going down.
0:11:44 > 0:11:47We've calmed it down from the one in rehearsal.
0:11:47 > 0:11:50But it's very tasty. You can taste so many of the different flavours.
0:11:50 > 0:11:53And visually, it's stunning. Absolutely stunning.
0:11:53 > 0:11:54Thank you very much.
0:11:58 > 0:12:00A beautiful plate of food there, Martin,
0:12:00 > 0:12:03and a beautiful pair of pink trousers there, James.
0:12:03 > 0:12:04Coming up, James makes strawberry Charlotte
0:12:04 > 0:12:06for Nik Kershaw,
0:12:06 > 0:12:08but first it's over to Rick Stein, who, this week,
0:12:08 > 0:12:11is going to make any beef lovers out there very jealous.
0:12:20 > 0:12:25I got a tip-off to come here to Cyfarthfa Castle at Merthyr Tydfil.
0:12:25 > 0:12:29I hear they do everything really well. It's a good bite of Wales.
0:12:29 > 0:12:33First of all, you have to have your Welsh rabbit. And it is rabbit.
0:12:33 > 0:12:35Well, no-one knows what rabbit means,
0:12:35 > 0:12:37and some think it should be rarebit,
0:12:37 > 0:12:39but no-one knows what that means either.
0:12:41 > 0:12:44But what the Welsh do really well is to make cakes.
0:12:44 > 0:12:46Now, this is teisen lap,
0:12:46 > 0:12:48which is a very moist cake.
0:12:48 > 0:12:50It's what the miners used to take down the mine
0:12:50 > 0:12:53because it didn't crumble in their lunch tins.
0:12:53 > 0:12:56And this is the king of Welsh cakes, bara brith,
0:12:56 > 0:12:58which means spotted bread.
0:12:58 > 0:13:01You just slice it and cover it with butter.
0:13:01 > 0:13:04Another traditional dish always on the menu here,
0:13:04 > 0:13:08and one I've been really keen to try for ages, is cawl.
0:13:08 > 0:13:12It's a broth using meat, vegetables, and a lovely rich gravy
0:13:12 > 0:13:17which is sometimes served as a soup to start with.
0:13:17 > 0:13:19You just take a hamburger, right?
0:13:19 > 0:13:23Hamburgers come from far distant countries, the beef does,
0:13:23 > 0:13:27places like Mexico, and the buns that they make hamburgers,
0:13:27 > 0:13:30they're made in factories and they are made with lots of sugar.
0:13:30 > 0:13:34And the pickles that go in hamburgers, they come out of jars.
0:13:34 > 0:13:38So why are those foods so popular with people?
0:13:38 > 0:13:40Probably because they are advertised.
0:13:40 > 0:13:42But it's a crazy world we live in
0:13:42 > 0:13:44when this is so good,
0:13:44 > 0:13:45so much better,
0:13:45 > 0:13:48and made with local materials.
0:13:48 > 0:13:49I don't understand it.
0:13:49 > 0:13:50I'm just perplexed.
0:13:52 > 0:13:56I actually made a cawl. I used collar of bacon and lamb,
0:13:56 > 0:13:59and slow-simmered it with leeks, onions and carrots.
0:13:59 > 0:14:02Then I added potatoes and cabbage,
0:14:02 > 0:14:04and I finished it with chopped parsley
0:14:04 > 0:14:08and some crumbled Caerphilly which worked a treat.
0:14:08 > 0:14:11On the way out of the tearoom, I met a couple of local boys.
0:14:11 > 0:14:14Well, actually, they recognised Chalky.
0:14:14 > 0:14:17I asked them if cawl was something they look forward to.
0:14:17 > 0:14:20Well, we've grown up with it
0:14:20 > 0:14:23since we were babies, we were fed on Welsh cawl
0:14:23 > 0:14:25and broth and all that, like.
0:14:25 > 0:14:28So to go to McDonald's is a change, I suppose.
0:14:28 > 0:14:32But, I mean, I just think cawl is better food, you know, it's tastier.
0:14:33 > 0:14:37Well, I've had cawl more times than I've had McDonald's.
0:14:39 > 0:14:42Well, that's the way it's going, not just in Wales,
0:14:42 > 0:14:44but in Italy and France
0:14:44 > 0:14:47where fast-food chains are really taking over.
0:14:47 > 0:14:48But they won't be using beef
0:14:48 > 0:14:51like these famous Welsh Black cattle.
0:14:51 > 0:14:53They're a very hardy breed,
0:14:53 > 0:14:56and totally at home in the central mountains of Wales.
0:14:57 > 0:15:00And that's why I've come to Llanidloes in Powys
0:15:00 > 0:15:03to Edward Hamer's Farm at the head of the Severn Valley.
0:15:06 > 0:15:10Edward's family have been farming these hills for over 100 years.
0:15:10 > 0:15:12And there's not much they don't know
0:15:12 > 0:15:14about these native animals.
0:15:14 > 0:15:17So this is where the Welsh Black cattle graze, then?
0:15:17 > 0:15:19Yeah.
0:15:19 > 0:15:20I mean, it's just a beautiful view here
0:15:20 > 0:15:22and the fields look so wonderful.
0:15:22 > 0:15:26I mean, it's so typical of Britain, isn't it, really?
0:15:26 > 0:15:29Well, yeah, I mean, you know, this is typically mid-Wales.
0:15:29 > 0:15:31I mean, looking up the Severn Valley, here, I mean,
0:15:31 > 0:15:34this is as typical Central Wales valley as you could find.
0:15:34 > 0:15:37I mean, you know, the patchwork panorama you see, I mean,
0:15:37 > 0:15:40that's all down to the farming method
0:15:40 > 0:15:42and the fact that the livestock are here.
0:15:42 > 0:15:44With the shallow soils, the high rainfall,
0:15:44 > 0:15:46and quite rough weather in the winter,
0:15:46 > 0:15:48we can't diversify into anything else.
0:15:48 > 0:15:51Livestock is the only thing we could possibly grow.
0:15:51 > 0:15:54We grow great grass up here and we can convert grass into meat.
0:15:55 > 0:15:58BULL BELLOWS
0:15:59 > 0:16:02THe Hamers have owned a butcher's shop in Llanidloes
0:16:02 > 0:16:04since the 1700s.
0:16:04 > 0:16:07Here, Edward hangs his beef for a few weeks.
0:16:07 > 0:16:10Just look at how the meat has developed naturally,
0:16:10 > 0:16:12and these lovely, thick bits of fat.
0:16:12 > 0:16:14You know, not at all like that stuff
0:16:14 > 0:16:16they stick around joints at supermarkets.
0:16:16 > 0:16:19Well, this is probably my favourite dish in the whole world.
0:16:19 > 0:16:22I'm going to char-grill a whole fore-rib of beef. Look at that.
0:16:22 > 0:16:25And you slice it quite thick, a bit more like a steak,
0:16:25 > 0:16:28and it's just totally different to roast beef.
0:16:28 > 0:16:29Now, I'm going to pre-season this.
0:16:29 > 0:16:30Now, a lot of people say
0:16:30 > 0:16:34don't put salt on meat before you put it on the barbecue,
0:16:34 > 0:16:37for the reason that it sucks out the moisture out of the beef
0:16:37 > 0:16:39and stops it from caramelising in on the outside.
0:16:39 > 0:16:41But believe me, this barbecue is so hot,
0:16:41 > 0:16:43it's not going to make a scrap of difference.
0:16:43 > 0:16:46And you get far better flavour, I think,
0:16:46 > 0:16:48if you like salt, in pre-salted meat.
0:16:48 > 0:16:50The French always do it with steaks.
0:16:50 > 0:16:52I think that's the main reason
0:16:52 > 0:16:54why Steak Frites in France
0:16:54 > 0:16:55tastes different from over here.
0:16:55 > 0:16:57OK, so that's seasoned.
0:16:57 > 0:17:00Now, I'm just going to put a bit of oil on my bars,
0:17:00 > 0:17:03just to make sure the meat doesn't stick as soon as it goes on.
0:17:03 > 0:17:06Don't use a pastry brush - it'll just burn it to smithereens.
0:17:06 > 0:17:10So a bit of kitchen paper's the thing. And on with the beef.
0:17:10 > 0:17:12BEEF SIZZLES
0:17:14 > 0:17:17This is a fatty piece of meat, let's be honest about it.
0:17:17 > 0:17:19Delicious fat, of course, but the one thing you have to do
0:17:19 > 0:17:22when you are cooking on the barbecue,
0:17:22 > 0:17:25a big piece of meat like that, is keep it moving around the barbecue.
0:17:25 > 0:17:27You can't leave it in one place, and sort of put your feet up
0:17:27 > 0:17:29and have a drink,
0:17:29 > 0:17:31you know, because you come back, and you've got, like, charcoal.
0:17:31 > 0:17:34I mean, a bit of flame is a great taste,
0:17:34 > 0:17:35but too much is bitter and horrid.
0:17:35 > 0:17:38So, you know, you've just got to stand over it.
0:17:38 > 0:17:40A little tip, if you do want to do that,
0:17:40 > 0:17:42if you just do the first couple of minutes
0:17:42 > 0:17:45on either side on the barbecue and transfer it to the oven,
0:17:45 > 0:17:47you get nearly the same effect.
0:17:47 > 0:17:49One of the things I'm going to do in a minute
0:17:49 > 0:17:51is just add some wood chips,
0:17:51 > 0:17:54just to get a little bit of smoke flavour in there, as well.
0:17:54 > 0:17:55Not a lot.
0:17:55 > 0:17:57This isn't a smoked piece of meat,
0:17:57 > 0:17:59but it just gives it the taste of the hearth, if you like.
0:18:04 > 0:18:07What I love about this dish is the smell of barbecue.
0:18:07 > 0:18:11I just love... Particularly when you are cooking meat. Fish is different.
0:18:11 > 0:18:14And, actually, cooking fish is quite tricky on a barbecue
0:18:14 > 0:18:18but a big piece of meat like this is just fantastic.
0:18:18 > 0:18:21And you don't have to be too sort of precise.
0:18:21 > 0:18:23Because, actually, you've got a thick bit of meat there.
0:18:23 > 0:18:26And, OK, you've got a bit of a crust on it,
0:18:26 > 0:18:27but inside, you're going to have
0:18:27 > 0:18:29this lovely moist, tender meat.
0:18:29 > 0:18:31And nobody can fail to love it. You know?
0:18:31 > 0:18:34I sort of think about vegetarians like the cameramen
0:18:34 > 0:18:36that's looking at me now, and I think,
0:18:36 > 0:18:38"You poor people, you just don't...
0:18:38 > 0:18:39"You are missing this!"
0:18:39 > 0:18:44I don't mind missing curries, I don't mind missing stews or grills
0:18:44 > 0:18:47or anything, but missing this, nah, nah.
0:18:47 > 0:18:49I'll never be a vegetarian.
0:18:52 > 0:18:54Now this is making bearnaise sauce.
0:18:54 > 0:18:57As my chef friend Simon Hopkinson said of it,
0:18:57 > 0:19:00"Don't be so saucy, bearnaise."
0:19:00 > 0:19:03First, here you have some shallots, white wine, vinegar,
0:19:03 > 0:19:05tarragon and black pepper.
0:19:05 > 0:19:09You just put that all on to boil and reduce right down.
0:19:09 > 0:19:13And while you do that, just crack a couple of egg yolks into a bowl
0:19:13 > 0:19:15and then whisk them with a little bit of water
0:19:15 > 0:19:18to build up a sabayon over some heat.
0:19:18 > 0:19:21You make the sabayon over a saucepan of boiling water,
0:19:21 > 0:19:25and as you whisk it, it gets more and more voluminous.
0:19:25 > 0:19:28You then pour in some clarified butter,
0:19:28 > 0:19:33whisking as you go, building up a nice, thick, viscous sauce.
0:19:33 > 0:19:36And finally, stir in that well-reduced shallot, tarragon
0:19:36 > 0:19:38and white wine vinegar mix,
0:19:38 > 0:19:41some salt and a bit of fresh tarragon,
0:19:41 > 0:19:43just to make the sauce look more attractive
0:19:43 > 0:19:45and give that final aniseedy taste.
0:19:47 > 0:19:50The salad to go with this belongs to a friend of mine
0:19:50 > 0:19:54and is called Patricia Wells's cheesemaker salad,
0:19:54 > 0:19:57because it does go very well with cheese.
0:19:57 > 0:20:00Interestingly, the dressing is made with cream and shallots
0:20:00 > 0:20:04that are steeped in white wine vinegar and just salt.
0:20:04 > 0:20:07And it's quite unusual just having a cream dressing,
0:20:07 > 0:20:09as opposed to an oil one.
0:20:09 > 0:20:13And finally, some very nicely thick-cut chips.
0:20:15 > 0:20:18Well, I have to say, this is a fantastically nice beef.
0:20:18 > 0:20:22I mean, I'm really pleased because it's turned out so well.
0:20:22 > 0:20:25I mean, when you look at beef that is cooked, to my mind,
0:20:25 > 0:20:28to perfection, so the medium rare.
0:20:28 > 0:20:30And I smell the smell of the fire
0:20:30 > 0:20:32and that bit of wood smoke in it.
0:20:32 > 0:20:35I just think, "Well, no wonder I enjoy my job so much."
0:20:35 > 0:20:37It's really about giving people pleasure, you know?
0:20:37 > 0:20:39And if you can get something right like this,
0:20:39 > 0:20:41and you put it down in front of them,
0:20:41 > 0:20:44and you just watch their faces when they eat it,
0:20:44 > 0:20:45you feel so pleased with yourself.
0:20:45 > 0:20:46It's as simple as that.
0:20:53 > 0:20:57And as they say in Welsh, blasus, or as I say, delish.
0:21:04 > 0:21:07Thanks, Rick. Now, seeing that last week's sticky toffee pudding masterclass
0:21:07 > 0:21:11went down so well, I thought I'd do another one with a great British dessert.
0:21:11 > 0:21:14This time with a twist for the summer. It's a Charlotte pudding.
0:21:14 > 0:21:18Thought to have originated about 15th century. Named after Queen Charlotte.
0:21:18 > 0:21:21But normally done traditionally with apples, but we're going to do some
0:21:21 > 0:21:24great summer fruits, particularly strawberries, with this.
0:21:24 > 0:21:27And it is actually a very, very quick dessert, really, to make.
0:21:27 > 0:21:30Normally done with stewed apples, which takes a little bit longer.
0:21:30 > 0:21:33But we're going to then just blend together with some fresh
0:21:33 > 0:21:35English strawberries, which we've got there.
0:21:35 > 0:21:37And then we can make the filling here, which is
0:21:37 > 0:21:40just basically normal chopped strawberries,
0:21:40 > 0:21:43which we are going to cut up into sort of decent-sized pieces.
0:21:43 > 0:21:46Now, the reason for this is we are going to cook it very,
0:21:46 > 0:21:49very quick, because this will take no more than about five or
0:21:49 > 0:21:53six minutes to cook, so we've got the fresh fruit in here.
0:21:53 > 0:21:57And then the reason why I like this pudding is that it uses nice,
0:21:57 > 0:22:00thin, proper sliced bread -
0:22:00 > 0:22:03none of that fancy sort of French baguette sort of stuff, boys.
0:22:03 > 0:22:06Proper white sliced bread. And use a cutter for this
0:22:06 > 0:22:08because we're making it in one of these little moulds.
0:22:08 > 0:22:10So the small disc will be for the bottom,
0:22:10 > 0:22:13the large one's going to be for the top. Clever.
0:22:13 > 0:22:17And then we need three pieces of bread, or four pieces of bread.
0:22:17 > 0:22:19We just remove the crusts off this, really.
0:22:19 > 0:22:22And this is where, if you get a larger loaf,
0:22:22 > 0:22:25you'll get two nice pieces out of a larger loaf.
0:22:25 > 0:22:26But if we just remove the crusts,
0:22:26 > 0:22:29this is just going to go round the edge.
0:22:29 > 0:22:30A bit of melted butter, of course.
0:22:30 > 0:22:33That's not the reason why I chose this recipe, really,
0:22:33 > 0:22:35but... A bit of melted butter.
0:22:35 > 0:22:38Dip it both sides in the bottom of the mould.
0:22:38 > 0:22:41And then what you do with the bread is just overlap it.
0:22:42 > 0:22:44And you take this. This is where I thought one of the pies,
0:22:44 > 0:22:49particularly a meat-based pie, was made back then.
0:22:49 > 0:22:51But it is a really simple recipe.
0:22:51 > 0:22:55Really. And you just normally put stewed apples in, but what we are
0:22:55 > 0:22:59going to do is just put the bread in like that, just carefully.
0:22:59 > 0:23:03And then one more piece, just overlapped, in that corner.
0:23:03 > 0:23:06Don't be too worried about pushing it into the edges at the moment
0:23:06 > 0:23:10because then what you do is you grab the fruit, which we've got here.
0:23:10 > 0:23:15A little bit of the sauce. No sugar at all, just the fresh berries.
0:23:15 > 0:23:16Mix this together.
0:23:17 > 0:23:19Really, place it all in there.
0:23:19 > 0:23:22This is... When you're doing it with apples certainly,
0:23:22 > 0:23:23press it down really well.
0:23:23 > 0:23:26These will have a habit of souffle-ing up,
0:23:26 > 0:23:29so you can put plenty in like that.
0:23:29 > 0:23:32A decent amount.
0:23:32 > 0:23:34Of filling in, that is.
0:23:35 > 0:23:37And then just top it with a piece of bread,
0:23:37 > 0:23:42just double dipped in that butter again. Press it down.
0:23:42 > 0:23:45It's a good dinner party dish, this, because you can make
0:23:45 > 0:23:48these in sort of teacups, as well, if you haven't got these moulds.
0:23:48 > 0:23:51Pop it in the fridge. And then cook it when you want it.
0:23:51 > 0:23:55And really from the fridge, it's going to take about six minutes.
0:23:55 > 0:23:57But from this, it will take no more than about four minutes.
0:23:57 > 0:23:59Quite hot oven.
0:23:59 > 0:24:03450, 470 degrees Fahrenheit, about 220 degrees centigrade.
0:24:03 > 0:24:06Nice and hot. And I'm going to do a nice little custard on that.
0:24:06 > 0:24:09I mentioned at the top of the show, congratulations on your new album.
0:24:09 > 0:24:11This is your eighth album. It is my eighth album.
0:24:11 > 0:24:12Does it get any easier,
0:24:12 > 0:24:14or does it get any better having a break or not?
0:24:14 > 0:24:16It gets harder, I think, yeah,
0:24:16 > 0:24:19because you don't want to repeat yourself.
0:24:19 > 0:24:23Yeah, it's harder, and you haven't got the sort of youthful vigour
0:24:23 > 0:24:25and energy that you did have. Come on!
0:24:25 > 0:24:28I was watching your videos last night. No! I was watching.
0:24:28 > 0:24:31You've got to go on YouTube and watch some of these videos...
0:24:31 > 0:24:33You really don't. LAUGHTER
0:24:33 > 0:24:35Yeah, you really should do.
0:24:35 > 0:24:37I Won't Let The Sun Go Down On Me, what was the...?
0:24:37 > 0:24:40There were two of those. The first album?
0:24:40 > 0:24:42Yeah, that was the very first single,
0:24:42 > 0:24:45and the first one was basically, for some bizarre reason, me
0:24:45 > 0:24:46walking about with loads of chickens.
0:24:46 > 0:24:49There were chickens in this video. There were chickens in it.
0:24:49 > 0:24:51Do you want to know what was in it? Yeah, you tell me.
0:24:51 > 0:24:57Listen to this. You had maypoles, knights in cardboard armour,
0:24:57 > 0:24:59painted kids,
0:24:59 > 0:25:04a pinball machine, chicken, a boat, a moat, a goat,
0:25:04 > 0:25:07and you covered in a funny-looking white powder. Yeah.
0:25:07 > 0:25:11That was it, that was the '80s, wasn't it? It's obvious. Absolutely.
0:25:11 > 0:25:14Sounds like one of my pastry chef's dreams. Exactly.
0:25:14 > 0:25:15LAUGHTER
0:25:15 > 0:25:18We redid that, we remade that one
0:25:18 > 0:25:21when it was a rereleased in the following summer.
0:25:21 > 0:25:25Was that your biggest song to date? It was one of three, I guess.
0:25:25 > 0:25:28Yeah, Wouldn't It Be Good and The Riddle were pretty big.
0:25:28 > 0:25:32Wouldn't It Be Good was launched first. Didn't it...? No, it was the other way round.
0:25:32 > 0:25:35I Won't Let The Sun Go Down was first,
0:25:35 > 0:25:36then it was kind of a minor radio hit.
0:25:36 > 0:25:40Right. Then Wouldn't It Be Good came out in 1984.
0:25:40 > 0:25:42And that went massive.
0:25:42 > 0:25:46And then we rereleased I Won't Let The Sun Go Down On Me.
0:25:46 > 0:25:49What do you feel about that? What do you feel about the old songs now?
0:25:49 > 0:25:52You've written the new one, you've written for loads of people as well.
0:25:52 > 0:25:55Songwriting's in your blood. What do you feel about the old ones? I've kind of...
0:25:55 > 0:25:59I think you have to respect them because they're kind of... They've been very good to me.
0:25:59 > 0:26:01And they still are over the years.
0:26:01 > 0:26:04And I love playing them live, I still love playing them live.
0:26:04 > 0:26:06And it's kind of like, it's like a shared experience
0:26:06 > 0:26:08when the crowd is into it.
0:26:08 > 0:26:10And they are great things to have in this set
0:26:10 > 0:26:13because you can sort of play a new one and then
0:26:13 > 0:26:16when their eyes start glazing over, you can chuck an old one in.
0:26:16 > 0:26:20And the new one, it's obviously great songwriting,
0:26:20 > 0:26:22I'm always listening to it.
0:26:22 > 0:26:26But you also play quite a lot of instruments on there, particularly the guitar.
0:26:26 > 0:26:29Yeah. I do a lot of it myself because I'm cheap, basically.
0:26:29 > 0:26:31LAUGHTER
0:26:32 > 0:26:33It's the best way.
0:26:33 > 0:26:37And a bit of a control freak, so that's why that happens.
0:26:37 > 0:26:40You've collaborated with some pretty major artists.
0:26:40 > 0:26:43You know, people that we'll know about now.
0:26:43 > 0:26:47Gary Barlow, that kind of stuff. Ronan Keating you've co-wrote for, as well.
0:26:47 > 0:26:50Yeah, yeah, the Gary thing, that wasn't our finest hour,
0:26:50 > 0:26:54either of us. We probably wrote the worst song we've ever written.
0:26:54 > 0:26:56Really? Yeah. Together, yeah.
0:26:56 > 0:27:01That was during his period when he'd just made his first solo album.
0:27:01 > 0:27:04And he couldn't get arrested.
0:27:04 > 0:27:09Funnily, he doesn't phone me up now, I don't know why. It's funny.
0:27:09 > 0:27:12We'll forgive you for that one. So, when does your tour start?
0:27:12 > 0:27:17Because this is promoting the new album. Yes, it starts on September...the 19th.
0:27:17 > 0:27:20Is that correct? Yes, I've got to get that right. Check with the wife.
0:27:20 > 0:27:25Check with the wife. And it finishes on the 28th at Shepherd's Bush. So we go Sheffield...
0:27:25 > 0:27:29No, geographic. Let's start at the top. We go Glasgow...
0:27:29 > 0:27:32It's the cheaper way if you go north to south. Yeah, it's not...
0:27:32 > 0:27:35We don't actually do this, though, because that would be too easy.
0:27:35 > 0:27:40We're playing Glasgow, Liverpool, Sheffield, Bristol.
0:27:40 > 0:27:44And what about your fanbase, have they followed you along? Or a new fanbase, as well?
0:27:44 > 0:27:50There's... The old guard are still there. Bless them.
0:27:50 > 0:27:54But... Yes, there's new people. There's people that don't even know the old stuff,
0:27:54 > 0:27:57which is quite astonishing. Because the new album is a good mix,
0:27:57 > 0:28:01a mixture of folk and rock and a bit of everything, really. I'm very confused, James.
0:28:01 > 0:28:06That's the problem. I've been exposed to so many different kinds of music
0:28:06 > 0:28:09over the years, so that's just what comes out, there's no kind of...
0:28:09 > 0:28:13Because I've got track three going round in my head, that Runaway truck. A great track.
0:28:13 > 0:28:16Thank you. What would be your favourite from the album? Mine was number three
0:28:16 > 0:28:20and number ten, I would say. That... Yeah, number 11...
0:28:20 > 0:28:24I kind of... There's this track called The Bell, which I'm very proud of.
0:28:24 > 0:28:26And Runaway is good.
0:28:27 > 0:28:31It's a masterpiece, basically, James. It is.
0:28:31 > 0:28:35Everybody's got to go and buy it. Exactly, they do. And go on the tour with you, as well. There you go.
0:28:35 > 0:28:38Right, we're just going to basically just... I've made a little bit of
0:28:38 > 0:28:42custard there, I've got my strawberries here. Just to finish this off.
0:28:42 > 0:28:45That pudding just sits in the oven, really, that's the key to that one.
0:28:45 > 0:28:49And all you do with this is just... Nice hot oven, that's the key to it.
0:28:51 > 0:28:53I'll leave that in, just for 30 seconds.
0:28:53 > 0:28:55Meanwhile, I'll just recap what we've got in here.
0:28:55 > 0:28:57This is basically just custard.
0:28:57 > 0:29:01We've got in here double cream, milk and vanilla.
0:29:01 > 0:29:04Sugar, eggs. Egg yolks. Fundamentally.
0:29:04 > 0:29:07And basically we just heat it up. And then pass it through a sieve,
0:29:07 > 0:29:09there's about four egg yolks gone in there. Pass it through a sieve.
0:29:09 > 0:29:13You know when it's ready when it just goes through the sieve, you end up with this.
0:29:13 > 0:29:17This is what looks like the omelettes we normally get on Saturday Kitchen.
0:29:17 > 0:29:20In the bottom of this pan. But it just starts to separate in the bottom.
0:29:20 > 0:29:22But not in this pan - it's very important it doesn't separate,
0:29:22 > 0:29:26otherwise it tastes very similar to scrambled egg, that kind of stuff.
0:29:26 > 0:29:29And all we do is just take this - this is fresh custard sauce.
0:29:29 > 0:29:31And we could actually mess around with a little
0:29:31 > 0:29:36bit of liquid nitrogen. You could. If we had any.
0:29:36 > 0:29:37And then turn that into ice cream.
0:29:37 > 0:29:39But you can just put that in an ice-cream machine,
0:29:39 > 0:29:41it churns into ice cream. It's as simple as that.
0:29:41 > 0:29:45A few strawberries on the top there. Keeping it nice and simple.
0:29:45 > 0:29:48Because, obviously, if you do watch Saturday Kitchen, you know
0:29:48 > 0:29:50that I'm into sort of healthy food
0:29:50 > 0:29:52and all that. Yeah, yeah.
0:29:54 > 0:29:56We'll just put a little bit of that on.
0:29:58 > 0:30:00But I forgot to mention,
0:30:00 > 0:30:03the actual videos was almost as good as the haircuts back in the '80s.
0:30:03 > 0:30:06You had a serious head of hair in the '80s. I did.
0:30:06 > 0:30:10You know, I've gone for the low-maintenance version.
0:30:10 > 0:30:12Gone for the low-maintenance! Yeah.
0:30:12 > 0:30:15It was a lot of work, that was. You wouldn't believe it.
0:30:15 > 0:30:17You like your puds, don't you, James?
0:30:17 > 0:30:20I do like my puddings. And we just pop a little bit of that on there.
0:30:20 > 0:30:23When you watch it on telly, you don't actually believe
0:30:23 > 0:30:25those ovens are real, you think they're fake ones.
0:30:25 > 0:30:27"Here's one I did earlier," like Blue Peter.
0:30:27 > 0:30:30We've got Antony Worrall Thompson out the back! There's no back to it!
0:30:30 > 0:30:32THEY LAUGH
0:30:32 > 0:30:36There's smoke coming out of them and everything! Wonderful.
0:30:36 > 0:30:38It's really happening live.
0:30:38 > 0:30:42Gregg Wallace is around the corner washing up! THEY LAUGH
0:30:42 > 0:30:46And there you have it. It'll be hot but delicious, as well.
0:30:46 > 0:30:49You didn't get this on Saturday Superstore! THEY LAUGH
0:30:49 > 0:30:53A bit of that. A bit of that. Ashley is too young.
0:30:53 > 0:30:55He's thinking, "What's he talking about?"
0:30:55 > 0:30:57I'll have to get on YouTube!
0:30:57 > 0:31:00You don't remember tapes and stuff like that, do you?! No.
0:31:00 > 0:31:02Oh. Happy with that? Mmmm.
0:31:07 > 0:31:11A really tasty yet super simple dessert - got to give that a go.
0:31:11 > 0:31:14Now we're taking a look back at some of the tastiest dishes
0:31:14 > 0:31:15from the Saturday Kitchen archives
0:31:15 > 0:31:18and we've barely scratched the surface.
0:31:18 > 0:31:20Up next, it's the amazing Angela Hartnett
0:31:20 > 0:31:23with a dish that's perfect for a summer lunch.
0:31:23 > 0:31:26It's the ever-inspirational Angela Hartnett. Thank you!
0:31:26 > 0:31:29What a nice welcome. There you go. Oh, bless you.
0:31:29 > 0:31:31I feel like we're back to normal now.
0:31:31 > 0:31:33Have you stopped the dancing now? Yeah.
0:31:33 > 0:31:36I've still got the image of you in a suit on the dance floor.
0:31:36 > 0:31:39And a jumper! Was it pink, the jumper?
0:31:39 > 0:31:40It was pink, actually, yeah!
0:31:40 > 0:31:41Go on, then.
0:31:41 > 0:31:44What we are going to be doing today, when I take that little leg off,
0:31:44 > 0:31:47we are just going to bone the chicken down to eight nice pieces.
0:31:47 > 0:31:51Saute that off - we're going to serve it with some roasted peppers,
0:31:51 > 0:31:54some beautiful chorizo, finish with sage, a touch of lemon juice
0:31:54 > 0:31:57and you're going to make me some aubergine with some onion
0:31:57 > 0:32:00and tomato, finish with some cumin, coriander and a bit of basil.
0:32:00 > 0:32:02Sounds good to me. So, quite Spanish.
0:32:02 > 0:32:06I only asked you for the name of the dish, not the entire description, but anyway, that's...
0:32:06 > 0:32:09You know me, I like to talk, James. HE LAUGHS
0:32:09 > 0:32:11I'm trying to do that to stop you dancing, you see.
0:32:11 > 0:32:12That's what the producer said.
0:32:12 > 0:32:14He said, "Talk, talk a lot." So, chicken.
0:32:14 > 0:32:17You're going to cut that into... saute, yeah?
0:32:17 > 0:32:20Yeah, just so it's sauteed down. So it's quicker to cook, you know.
0:32:20 > 0:32:23And I like the idea because it's sort of a one-pot wonder, really.
0:32:23 > 0:32:26And then you can basically put it all on the table,
0:32:26 > 0:32:27everyone can eat it out of the pan,
0:32:27 > 0:32:30it's sort of the best way to do it, I think.
0:32:30 > 0:32:33The colander's back. The colander's back, yeah, but there's no...
0:32:33 > 0:32:34Well, there are tomatoes in this dish,
0:32:34 > 0:32:36but none at the moment for that, so...
0:32:36 > 0:32:37You salt the aubergine, yeah?
0:32:37 > 0:32:39Yeah, we were having this little discussion.
0:32:39 > 0:32:41You see, I do it, not so much cos of the flavour
0:32:41 > 0:32:44and the bitterness, cos I think you're right, there is none,
0:32:44 > 0:32:48but I think it's more the fact that it takes out some of the liquid,
0:32:48 > 0:32:51so that when you fry it it's not so oily. And there it is.
0:32:51 > 0:32:54There we go. Nathan, does that excite you?
0:32:54 > 0:32:58I can make something with that. Keep it, keep it, he wants it.
0:32:58 > 0:33:00Right, we've got our juice. And then fry that off?
0:33:00 > 0:33:03Yeah, fry that off and then we're going to add our onions
0:33:03 > 0:33:05and tomato to it, so we have this nice sort of...
0:33:05 > 0:33:08It's like a caponata, which is a real southern Italian dish,
0:33:08 > 0:33:10but we're going to spice it up with a bit of cumin there.
0:33:10 > 0:33:12Yeah. So...
0:33:12 > 0:33:14Now, you've made this look quite easy and quick.
0:33:14 > 0:33:16Well, yeah, I think it is quite easy and quick.
0:33:16 > 0:33:20What, to chop up a chicken like that? Yeah, maybe not, maybe not.
0:33:20 > 0:33:23But I do it because I think people... Zoe's going...
0:33:23 > 0:33:26I know, you've just got to do it with confidence, haven't you, Angela?
0:33:26 > 0:33:29I'm thinking, "I can do that." Just think of someone when you do it.
0:33:29 > 0:33:31OK. Oh, there is plenty of people I could think of, yeah.
0:33:31 > 0:33:34Have that madness to you. When you've done it a couple of times...
0:33:34 > 0:33:36I just think it would look like a chicken nugget
0:33:36 > 0:33:39if Zoe's let loose with a knife in the kitchen. That's a bit harsh.
0:33:39 > 0:33:42I'm not good in the kitchen, Angela. I'm not.
0:33:42 > 0:33:43So, that's like that.
0:33:43 > 0:33:45Right, so, thighs, legs, two pieces of breast...
0:33:45 > 0:33:47Thighs, legs, breast, exactly, all ready like that.
0:33:47 > 0:33:51We're going to put a little bit of oil in there, just a touch.
0:33:51 > 0:33:53Fry off the old onion. Yeah.
0:33:54 > 0:33:57Just a little bit there. And season that up.
0:33:57 > 0:33:59Then skin-side down, cos what you're doing here is
0:33:59 > 0:34:02just to get that lovely colour on the skin, really.
0:34:02 > 0:34:04You're not cooking it cos you're going to finish it all in the oven.
0:34:04 > 0:34:07Now, this is unusual for you, Spanish food and all that,
0:34:07 > 0:34:09cos I thought you were... Italian through and through.
0:34:09 > 0:34:11Well, yeah, but I think Spanish food...
0:34:11 > 0:34:13I love the spiciness of it because, you know,
0:34:13 > 0:34:15it has that sort of Moorish influence to it
0:34:15 > 0:34:18and I love chorizo and that sort of paprikaness. So...
0:34:18 > 0:34:22But, yeah, it's partly for a little bit of self-publicity
0:34:22 > 0:34:24because I've just got a new book out and it's...
0:34:24 > 0:34:26GUESTS LAUGH Sorry, did I say that?
0:34:27 > 0:34:30And... And so... Go on, then.
0:34:30 > 0:34:33Go on, so, a little bit of self-publicity, so that's why.
0:34:33 > 0:34:36And it's in the book, so it's a great little dish,
0:34:36 > 0:34:39and the whole point is it's these quick sort of one-pot wonders that
0:34:39 > 0:34:42you can do all at once, so you don't have to spend hours in the kitchen.
0:34:42 > 0:34:44I mean, I love you, Nathers,
0:34:44 > 0:34:48there's no 14-hours tomato in a colander in that book, you know.
0:34:48 > 0:34:51Sounds good. It'll be good.
0:34:51 > 0:34:53The chicken, you're just going to brown that off?
0:34:53 > 0:34:57Just brown that off, just slicing up the chorizo now. That's one side.
0:34:57 > 0:34:58Now, this is the picante one,
0:34:58 > 0:35:01the spicier one of the two, innit, really?
0:35:01 > 0:35:04Yeah, quite spicy, but it will give off this fantastic oil
0:35:04 > 0:35:08that you see as well, which will all add to the flavour of it.
0:35:08 > 0:35:11I feel like I've spent an hour just chopping tomatoes.
0:35:11 > 0:35:13I know, it gets better. You're getting better at it.
0:35:13 > 0:35:16I think we've got tomato dessert lined up as well now,
0:35:16 > 0:35:17something like that.
0:35:19 > 0:35:22Yeah. I love the idea of everything in one pot.
0:35:22 > 0:35:23It's so much easier, like...
0:35:23 > 0:35:26You know, when you've got the kids, you've got everyone to feed,
0:35:26 > 0:35:29but all in one pot is a great idea. Then just put it on the table.
0:35:29 > 0:35:31You're thinking about the washing up. That's what I'm thinking.
0:35:31 > 0:35:33Smart, very smart though.
0:35:33 > 0:35:36That's how it should be. Right, so we just check the colour of this.
0:35:36 > 0:35:39Yeah. You all right? Beautiful.
0:35:39 > 0:35:43That's what you're just looking for, a nice bit of colour there.
0:35:43 > 0:35:45Perfect. And it's going to roast in the oven as well.
0:35:47 > 0:35:49So, I've got the onions sweating off there with the tomatoes.
0:35:49 > 0:35:51Perfect, good man. There you go.
0:35:51 > 0:35:54Now, you're not just working on the restaurant at the moment, are you?
0:35:54 > 0:35:56You are doing other stuff.
0:35:56 > 0:35:59Other stuff, yeah, I look after Whitechapel Gallery, which is
0:35:59 > 0:36:01down in the East End, very near my house,
0:36:01 > 0:36:04which is very convenient, which we like. Right.
0:36:04 > 0:36:07And I do that with this catering company, Smart Hospitality,
0:36:07 > 0:36:09so we do that in combination.
0:36:09 > 0:36:11And then, yeah, maybe next year a few other bits and bobs.
0:36:11 > 0:36:15I'm going up to Silverstone after, you'll like that. Ooh!
0:36:15 > 0:36:17Not cos I like cars, but I'm doing a dinner up there.
0:36:17 > 0:36:20The cars are actually wasted on me. I'm a total...
0:36:20 > 0:36:21The worst person to go up there!
0:36:21 > 0:36:23JAMES LAUGHS But, you know.
0:36:23 > 0:36:25They said, "Do you want to watch?" I said, "No interest,
0:36:25 > 0:36:28"I don't get it". Sorry, James, you know, it's just the way.
0:36:28 > 0:36:30Don't look at me, I'm going back to Ibiza this afternoon.
0:36:30 > 0:36:33F1 drivers, do they have to eat or do they have to be light? CONVERSATION DROWNED OUT
0:36:33 > 0:36:36A bit of that in there. You got a bit of olive oil in there?
0:36:36 > 0:36:39Olive oil. And just to sort of start the cooking off,
0:36:39 > 0:36:41put that in there, perfect.
0:36:41 > 0:36:43We're going to put in a little bit of sage as well, cos I think
0:36:43 > 0:36:47sage goes really great with sort of any pork products, which is fab.
0:36:47 > 0:36:49So what do you cook a Formula 1 car driver? Cos they don't eat much.
0:36:49 > 0:36:52Or they do eat much, but they're really...small. What are we doing?
0:36:52 > 0:36:55We're doing a lovely risotto to start with,
0:36:55 > 0:36:57then we're doing a little crab dish
0:36:57 > 0:37:00and then finishing off with some roasted fillet of beef, actually.
0:37:00 > 0:37:03Ah! So perfect for you, Zoe, there, you see. Steak, oh!
0:37:03 > 0:37:07Right, so just literally if we could get those sauteed off.
0:37:07 > 0:37:10Straight in there, that all goes in together.
0:37:10 > 0:37:14Then we finish it with a little bit of lemon zest,
0:37:14 > 0:37:15which is just grated on top.
0:37:15 > 0:37:18And if you feel that, you know, when you put it in the oven, it might
0:37:18 > 0:37:22look a bit dry, just add a little bit of water and it'll be fine.
0:37:22 > 0:37:24Finish with a nice squeeze of lemon.
0:37:24 > 0:37:26OK.
0:37:26 > 0:37:29Right, I'm going to probably put that onto that pan, actually.
0:37:29 > 0:37:31And that's there. So I can put this in here.
0:37:31 > 0:37:34You can pop it in the oven, yeah. Beautiful. Beautiful.
0:37:34 > 0:37:39Oh, herbs, we always forget the herbs, so, a little bit of...basil.
0:37:39 > 0:37:42You can take the Devil's food, coriander.
0:37:42 > 0:37:43I can't deal with that. Devil's food?
0:37:43 > 0:37:45Why do you put it in there then if you...?
0:37:45 > 0:37:48Well, I think you have to as a chef, you've sort of got to be,
0:37:48 > 0:37:50you know, not necessarily do everything you like,
0:37:50 > 0:37:53and coriander goes really well with the cumin and the aubergine.
0:37:53 > 0:37:55But it's not something I like, you know?
0:37:55 > 0:37:58And then also I'm quite upset now cos there was a recent article
0:37:58 > 0:38:01that said people that don't like coriander are basically
0:38:01 > 0:38:03quite stupid and people that love it are quite intelligent!
0:38:03 > 0:38:07I was like, "Thanks for that, that makes me feel really, you know..."
0:38:07 > 0:38:10So, I'm sure you love it, James, don't you? I love coriander.
0:38:10 > 0:38:12Exactly. Can't get enough of it.
0:38:12 > 0:38:13Yeah, all the time.
0:38:13 > 0:38:17So, and also I get very... All the time, I'm always using... Mmm!
0:38:17 > 0:38:21Oh, delicious! I always use basil, so I have to be a bit adventurous.
0:38:21 > 0:38:24And we're just going to finish - a little bit of red wine there,
0:38:24 > 0:38:27vinegar rather, and a touch of the cumin, which should...
0:38:27 > 0:38:29Perfect, there.
0:38:30 > 0:38:32OK, let's give that a little stir.
0:38:32 > 0:38:35And we've got toasted pine nuts here. Yeah.
0:38:35 > 0:38:38Throw those in now as well. Them in there?
0:38:38 > 0:38:39Yep, fantastic.
0:38:39 > 0:38:42And this, you can do as a little veggie dish separate, you know.
0:38:42 > 0:38:45It's going with the chicken, but if you don't want it...perfect.
0:38:45 > 0:38:48Seasoning, or...? Yes, please. Thank you very much.
0:38:48 > 0:38:49Beautiful.
0:38:49 > 0:38:52Black pepper? Yeah, a little bit.
0:38:52 > 0:38:56A little bit. Beauty.
0:38:56 > 0:38:59That's it. Ooh, crikey! So, how long's that chicken had in the oven?
0:38:59 > 0:39:01It's had about 35 to 40 minutes. Right.
0:39:01 > 0:39:02OK, so you've got the...
0:39:02 > 0:39:05And you get this lovely, yellowy coloured oil,
0:39:05 > 0:39:07orange-coloured oil from it, don't you?
0:39:07 > 0:39:10Yeah, which is all the juices from the chorizo. Yeah, perfect.
0:39:10 > 0:39:11We put a little bit there.
0:39:11 > 0:39:14And that's what I like, you could put that in a pot on the table,
0:39:14 > 0:39:16serve the chicken in another pot...
0:39:16 > 0:39:19And you plugged your book, but you didn't mention what it was called.
0:39:19 > 0:39:22Sorry, yeah, so silly, it's that coriander, you see! Taste Of...
0:39:22 > 0:39:24Taste Of Home, it's called.
0:39:24 > 0:39:27So, dishes like this that you literally, you know,
0:39:27 > 0:39:29one-pot wonders, pot on the table.
0:39:29 > 0:39:31Can you pour a little bit of the oil, James,
0:39:31 > 0:39:32cos I'll spill that all over me?
0:39:34 > 0:39:37It's very pink, this episode, isn't it?
0:39:37 > 0:39:40Cos the chorizo oil, the pullover, the... You know, Nathan...
0:39:40 > 0:39:44Just saying, there's a theme to it. There is a theme. Remind us again.
0:39:44 > 0:39:47So you've got roasted pork, roast chicken with chorizo,
0:39:47 > 0:39:50red peppers, finished with spiced aubergine and coriander leaves.
0:39:50 > 0:39:53Coriander. Beautiful, thank you, James.
0:39:53 > 0:39:56ANGELA LAUGHS Thanks, my love. OK.
0:39:58 > 0:40:01There you go. Right, looks fantastic. Smells incredible.
0:40:01 > 0:40:05We're ready, smells great. Smells great? Dive into that one. Oh!
0:40:05 > 0:40:08Thank you, Angela, this looks delicious. It is great, simple food.
0:40:08 > 0:40:11There you go. And the sausage and the chicken are a great combination.
0:40:11 > 0:40:13There are certain things that go well in life
0:40:13 > 0:40:15and they always do, you know.
0:40:15 > 0:40:17But that and scallops really work as well. It's true...
0:40:17 > 0:40:20You could change the meat as well, couldn't you? Different meat...
0:40:20 > 0:40:21Lamb and stuff like pork.
0:40:21 > 0:40:24Oh, pork would be perfect with it, yeah, something like that.
0:40:24 > 0:40:26I don't think you'll get any of that after Danny's finished!
0:40:31 > 0:40:34That looked pretty good. Now it's Keith Floyd time again,
0:40:34 > 0:40:36and this week he's cooking up a little lunch
0:40:36 > 0:40:38for some Spanish grape-pickers.
0:40:43 > 0:40:46This is the land of Don Quixote and Sancho,
0:40:46 > 0:40:48the land of vast skyscapes
0:40:48 > 0:40:50and vast acreages of vineyards and olive groves.
0:40:50 > 0:40:53But not many people come here, you know, on holiday, but I do,
0:40:53 > 0:40:55and not on an old nag like Don Quixote had -
0:40:55 > 0:40:59I've got my own 178-seater bus called Julia.
0:40:59 > 0:41:01And Clive and I, who's my sort of Sancho,
0:41:01 > 0:41:04are going to take you on a magical mystery gastronomical tour
0:41:04 > 0:41:07to discover the lovely things like manchego cheese,
0:41:07 > 0:41:09which is made from sheep's milk, and unique to this region.
0:41:10 > 0:41:13Like the wonderfully drinkable light red wine.
0:41:13 > 0:41:17Do you know, over 80% of Spain's wine comes from this region.
0:41:17 > 0:41:18HE SWALLOWS
0:41:18 > 0:41:20And jolly drinkable it is too.
0:41:20 > 0:41:22And these wonderful little things -
0:41:22 > 0:41:26aubergines, pickled in olive oil, vinegar and Pimento.
0:41:26 > 0:41:28They're absolutely scrumptious.
0:41:28 > 0:41:31So why don't you come with me, and Clive, who'll take the pictures,
0:41:31 > 0:41:34and discover some of the wonderful dishes around here -
0:41:34 > 0:41:36the partridge, the estofado, and the Pisto Manchego.
0:41:36 > 0:41:38I'm not - that's the name of the dish.
0:41:38 > 0:41:42The wine in Spain comes mainly from the plain.
0:41:42 > 0:41:45Oh, yes, it does! It really does.
0:41:45 > 0:41:48And most of it, dear gastronauts, comes from the Airen grape,
0:41:48 > 0:41:50the most common in La Mancha.
0:41:50 > 0:41:53Now, my director loves vineyards and grapes and grape-pickers,
0:41:53 > 0:41:55especially if they have long, flowing raven hair
0:41:55 > 0:41:57and are slim of hip.
0:41:57 > 0:41:59He said, "Stop the coach, and see if they'd like some lunch."
0:41:59 > 0:42:02I shot into the local supermarket and bought a few ingredients,
0:42:02 > 0:42:04chatted to a few bar owners,
0:42:04 > 0:42:06and came up with a classic dish of La Mancha,
0:42:06 > 0:42:09which is called estofado de patatas.
0:42:09 > 0:42:11Stew of potatoes.
0:42:11 > 0:42:13But in fact it has more than just potatoes in.
0:42:13 > 0:42:16So often as with Spanish cooking, it has tomatoes and peppers.
0:42:16 > 0:42:18In fact, Clive, why don't we spin round the ingredients
0:42:18 > 0:42:21and show the viewers exactly what we've got? Down here, if you would.
0:42:21 > 0:42:24First of all, our finely chopped red and green peppers.
0:42:24 > 0:42:27Over to here to some lovely sliced potatoes.
0:42:27 > 0:42:29Some little cubes of meat,
0:42:29 > 0:42:31which I've already fried in olive oil and garlic,
0:42:31 > 0:42:34a load of tomatoes, and underneath there -
0:42:34 > 0:42:36come back up to me when you've looked at it -
0:42:36 > 0:42:38under there I've got some meat stock.
0:42:38 > 0:42:41We've also got, Clive, back over here, obviously some olive oil,
0:42:41 > 0:42:44salt, pepper, lots of garlic, and because...
0:42:44 > 0:42:47That's a grape tractor just starting up behind us.
0:42:47 > 0:42:50They are picking grapes here, we have to let them carry on with it.
0:42:50 > 0:42:53But the whole essence of La Mancha, really, can be summed up
0:42:53 > 0:42:55in this little box here. Difficult to see,
0:42:55 > 0:43:00but it is the fabulous and expansive saffron.
0:43:00 > 0:43:02On 23rd September each year,
0:43:02 > 0:43:03thousands of children and mothers
0:43:03 > 0:43:06and fathers and uncles and aunties and grandparents
0:43:06 > 0:43:08go around the place picking little stamen from the crocuses,
0:43:08 > 0:43:11or the croci, in case you didn't know where saffron came.
0:43:11 > 0:43:14Anyway, that's enough wittering from me, let's do some cooking.
0:43:14 > 0:43:18Here, Clive, already in the pan with some lovely Spanish olive oil,
0:43:18 > 0:43:20some finely chopped onions, OK,
0:43:20 > 0:43:23turned to their golden brown,
0:43:23 > 0:43:27then we add our red and green peppers...like that.
0:43:27 > 0:43:30This isn't getting the usual sizzling effect you'd hope for.
0:43:30 > 0:43:33We are in the middle of a field, and the wind is blowing the gas
0:43:33 > 0:43:36and it's cooking very intermittently underneath there.
0:43:36 > 0:43:37Anyway, we put those in.
0:43:37 > 0:43:39Then we add...
0:43:41 > 0:43:45..our tomatoes, which have all been peeled and cut up into small cubes.
0:43:47 > 0:43:50And we sweat that right down for about 20 minutes
0:43:50 > 0:43:56until we just have a lovely, smooth, rich pepper, tomato and onion paste.
0:43:56 > 0:43:59OK? Big fat close-up on that, please, Clive.
0:44:01 > 0:44:04Now, the Airen grape is quite unprepossessing.
0:44:04 > 0:44:07In fact, the wine snobs...I mean, sorry, the wine experts...
0:44:07 > 0:44:08haven't even heard of it.
0:44:08 > 0:44:11But this robust grape produces the most drinkable
0:44:11 > 0:44:13light, fruity red wine.
0:44:13 > 0:44:16Not only can you quaff it with fish or fowl, it's not expensive.
0:44:16 > 0:44:20Senora, por favor, and thanks for telling me about it.
0:44:20 > 0:44:22Yeah, riojas are great, I know,
0:44:22 > 0:44:25but it really is pleasing to find something so drinkable
0:44:25 > 0:44:28that won't break the bank. Anyone can enjoy this one.
0:44:28 > 0:44:30Anyway, about 15 minutes have gone by.
0:44:30 > 0:44:33The peppers and the tomatoes have sweated down beautifully,
0:44:33 > 0:44:36and it's time for a little slurp of the old Val de Penas.
0:44:36 > 0:44:39Very nice stuff indeed. Anyway, Clive, back over here, please.
0:44:39 > 0:44:43See? They're beautifully soft now.
0:44:43 > 0:44:46All the unnecessary moisture has gone out of them,
0:44:46 > 0:44:48and it's time to add the other ingredients.
0:44:48 > 0:44:50You can stay there if you like, old bean, actually.
0:44:50 > 0:44:52We'll add the bits of pre-fried meat -
0:44:52 > 0:44:54beef, in this instance.
0:44:54 > 0:44:56You could use pork if you wanted to,
0:44:56 > 0:44:57you could use veal if you so like it.
0:44:57 > 0:45:00That goes into there, then we have a load of garlic.
0:45:02 > 0:45:04OK, let's throw all that in.
0:45:04 > 0:45:08Then, as I said, the most important part of this dish in many ways
0:45:08 > 0:45:09is in fact the potatoes,
0:45:09 > 0:45:12which were harvested just up the road from here yesterday,
0:45:12 > 0:45:14as a matter of fact.
0:45:14 > 0:45:17They're cold, raw, peeled, with their water,
0:45:17 > 0:45:19straight into there.
0:45:20 > 0:45:22Like so. Then a bit of this lovely stock.
0:45:23 > 0:45:27Just a bit of beef stock to cover the potatoes,
0:45:27 > 0:45:30cos this is, as I say, a potato soupe - it's not a beef stew.
0:45:30 > 0:45:34OK. And then the lovely luxurious bit -
0:45:34 > 0:45:38as much of this as you can afford to put in. The saffron.
0:45:38 > 0:45:41Cos when this dish is finished,
0:45:41 > 0:45:43it should actually reflect the colours,
0:45:43 > 0:45:48the rust reds and the ochre, of the La Mancha landscape.
0:45:48 > 0:45:50And...
0:45:50 > 0:45:53There we are. That's in its fairly raw state.
0:45:53 > 0:45:57The lid needs to go on, it needs to cook for about 40 minutes now.
0:45:57 > 0:45:59The next time you see it,
0:45:59 > 0:46:02it'll be in the hands of smiling but hungry grape pickers.
0:46:02 > 0:46:04Right, where's the lid? There it is.
0:46:12 > 0:46:15Do you know, I cook in these absurd locations,
0:46:15 > 0:46:17and sometimes I'm not 100% proud of the result.
0:46:17 > 0:46:19But this dish, I'm really pleased with.
0:46:19 > 0:46:22It does reflect the area - the wonderful flavours of the saffron,
0:46:22 > 0:46:25peppers, garlic, beef and potatoes.
0:46:25 > 0:46:28It's substantial, wholesome and wonderful.
0:46:31 > 0:46:34I hate these sequences where I have to serve it up.
0:46:34 > 0:46:37Even after all these years, I still get very nervous.
0:46:37 > 0:46:40I'm quite convinced, because this was and is a spontaneous gesture
0:46:40 > 0:46:43on our part, these people think we're playing a joke on them.
0:46:43 > 0:46:45After all, how often does this happen? An Englishman
0:46:45 > 0:46:48appears from the middle of nowhere in a great big coach
0:46:48 > 0:46:50and offers to cook them lunch in the middle of a vineyard.
0:46:50 > 0:46:52They must think I'm barking mad.
0:46:56 > 0:46:59But, you know, it made them laugh,
0:46:59 > 0:47:01and if a good honest plateful of food
0:47:01 > 0:47:04can put a smile on someone's face then it can't be bad.
0:47:04 > 0:47:06In fact, although they regarded me as a mad Englishman,
0:47:06 > 0:47:07they really liked it!
0:47:07 > 0:47:09ALL LAUGH
0:47:09 > 0:47:12THEY SPEAK SPANISH
0:47:18 > 0:47:22Except, of course, I didn't use enough salt,
0:47:22 > 0:47:25and they prefer the gravy or the sauce to be drier,
0:47:25 > 0:47:26and, while we're at it,
0:47:26 > 0:47:28they thought I'd been a bit mean with the spices.
0:47:28 > 0:47:32But they all came back for seconds. They really did.
0:47:32 > 0:47:34They did! They really did!
0:47:34 > 0:47:36SPANISH MUSIC PLAYS
0:47:51 > 0:47:54So, like Don Quixote, it's onwards, ever onwards
0:47:54 > 0:47:56in my faithful autobus Julia,
0:47:56 > 0:47:58this time to cook for a member of the Spanish aristocracy -
0:47:58 > 0:48:02the Marquis of Grignon and his dog Spotty.
0:48:02 > 0:48:05Do you know, through my journey through La Mancha,
0:48:05 > 0:48:08people have been talking to me about the great speciality of Toledo -
0:48:08 > 0:48:10partridge Toledo-style.
0:48:10 > 0:48:13So when I eventually got to Toledo, I went around the restaurants
0:48:13 > 0:48:15looking for this classic regional, local dish.
0:48:15 > 0:48:17And when I had it for lunch today,
0:48:17 > 0:48:19to be quite frank, I was a little disappointed,
0:48:19 > 0:48:21because they'd merely cooked it, it seemed to me,
0:48:21 > 0:48:24in a little water, a few onions and a couple of potatoes,
0:48:24 > 0:48:26and it struck me as not quite the thing to do
0:48:26 > 0:48:28to such a celebrated bird as the partridge.
0:48:28 > 0:48:30So I got on the dog and bone, the phone,
0:48:30 > 0:48:32contacted my new chum, the Marquis of Grignon, and said,
0:48:32 > 0:48:34"Can I borrow your wonderful estate and do the real thing?"
0:48:34 > 0:48:36He said yes, here I am.
0:48:36 > 0:48:38This is - back up to me a bit, please, Clive -
0:48:38 > 0:48:39this is the real thing.
0:48:39 > 0:48:42This is the lovely red-legged partridge, OK?
0:48:42 > 0:48:43Very typical of this region,
0:48:43 > 0:48:46and they exist in their hundreds, if not their thousands.
0:48:46 > 0:48:49Anyway. One of the big problems with cooking sketches is
0:48:49 > 0:48:51time marches on, and oil burns,
0:48:51 > 0:48:53so before I explain what the ingredients are, if I may,
0:48:53 > 0:48:56I'll just chuck these onions into the pot so they can sizzle away...
0:48:58 > 0:49:01..to get us ahead of the game. Right, now, Clive, the ingredients.
0:49:01 > 0:49:05Quite simply, some partridges, plucked, drawn and cut in half.
0:49:05 > 0:49:07A couple of bay leaves and some cloves,
0:49:07 > 0:49:10some garlic, some flour,
0:49:10 > 0:49:13some stock, some white wine, some vinegar,
0:49:13 > 0:49:16and this, I see you linger on, it is, yes, it's chocolate,
0:49:16 > 0:49:19because we ultimately thicken the sauce with some chocolate,
0:49:19 > 0:49:21which wouldn't have happened here, of course,
0:49:21 > 0:49:24before Christopher Columbus discovered America and brought back
0:49:24 > 0:49:26some of these new things from the New World to the Old.
0:49:26 > 0:49:29Anyway, next thing we must do is put our partridges in there
0:49:29 > 0:49:32and brown them off really nicely in very hot oil.
0:49:32 > 0:49:34Along with the garlic.
0:49:36 > 0:49:39Another one in.
0:49:39 > 0:49:41Do you know, they pile the pressure onto me
0:49:41 > 0:49:42on these programmes sometimes.
0:49:42 > 0:49:45I was just worrying about getting it nicely golden brown
0:49:45 > 0:49:47when they whispered to me that the Marquis
0:49:47 > 0:49:49is in fact the president of the Spanish Gastronomic Society.
0:49:49 > 0:49:51That's really helpful, isn't it?
0:49:51 > 0:49:53So I must make sure this is super-duper.
0:49:55 > 0:49:57Right, those are nicely browned now,
0:49:57 > 0:50:00so we put the rest of the ingredients in. Firstly,
0:50:00 > 0:50:02little black pepper.
0:50:03 > 0:50:06And that's that. Season it nicely.
0:50:06 > 0:50:09Then we make a very light roux with some flour,
0:50:09 > 0:50:10into the olive oil and onion.
0:50:14 > 0:50:16Small amount like that. Back up to me, please, Clive.
0:50:16 > 0:50:20I haven't added any salt because I'm using stock from a little packet,
0:50:20 > 0:50:23because I didn't have time to make any, and stock packet
0:50:23 > 0:50:25is sometimes a little on the salty side.
0:50:25 > 0:50:26However, a bit of chicken stock...
0:50:27 > 0:50:29..into there like that...
0:50:31 > 0:50:34..then about a glass of dry white wine...
0:50:36 > 0:50:37..like so.
0:50:37 > 0:50:41Now a touch from the Arabs, I suppose - a couple of cloves
0:50:41 > 0:50:45go into the pot, and a couple of bay leaves.
0:50:45 > 0:50:46OK. And a dash...
0:50:48 > 0:50:50..of wine vinegar.
0:50:53 > 0:50:55Now, that's all we do for the time being -
0:50:55 > 0:50:57we let that simmer gently away in its own juices
0:50:57 > 0:51:01for about 45 minutes, or until the birds are tender,
0:51:01 > 0:51:04and finally we thicken it with the grated chocolate.
0:51:04 > 0:51:07Anyway, there's nothing more I can do for the time being.
0:51:07 > 0:51:09I can have a slurp and we can prepare ourselves for
0:51:09 > 0:51:11one of those little historical sketches, you know,
0:51:11 > 0:51:14about the Marquis having come here with his family - not he himself,
0:51:14 > 0:51:16of course, but his antecedents - in the 13th century.
0:51:16 > 0:51:19And we'll work out how we do that once we've read the guidebook.
0:51:20 > 0:51:22PAGES RUSTLE
0:51:22 > 0:51:24Ah, yes. It says here the Marquis has lived here,
0:51:24 > 0:51:26or at least his family has, since the days of El Cid.
0:51:26 > 0:51:29He now grows cabernet Sauvignon and picks them at the very last minute,
0:51:29 > 0:51:32capturing all the maturity of the grape, not to mention the alcohol.
0:51:32 > 0:51:34SLURS: Very nice they are, too.
0:51:34 > 0:51:37OK. The sauce is beautifully reduced,
0:51:37 > 0:51:39the partridges are golden, slightly tender, I hope,
0:51:39 > 0:51:42and I take them and I put them onto this plate...
0:51:43 > 0:51:44OK, a couple of those.
0:51:44 > 0:51:47And then we finish off the sauce for the final thing.
0:51:47 > 0:51:51Three bits, four bits. Right, Clive, now back into this pot, please.
0:51:51 > 0:51:55Because...this is the bit - and just before I put this in,
0:51:55 > 0:51:56back up to me, old chap -
0:51:56 > 0:51:59I have never, ever before in my life
0:51:59 > 0:52:01made partridge with chocolate sauce for a marquis.
0:52:01 > 0:52:03Especially one who happens to be
0:52:03 > 0:52:05the president of the Spanish Gastronomic Society.
0:52:05 > 0:52:07So my life is really in his hands,
0:52:07 > 0:52:10because they don't take any prisoners around here.
0:52:10 > 0:52:11So we stir the chocolate in.
0:52:15 > 0:52:17Now, marquis or no marquis,
0:52:17 > 0:52:20I'm going to have to taste this with my fingers, because...
0:52:22 > 0:52:23Hey!
0:52:25 > 0:52:29Let's hope we're of one mind, because this strikes me as amazing.
0:52:32 > 0:52:35And the sauce, big fat loving close-up on this, Clive, please,
0:52:35 > 0:52:39the sauce over the partridge, that rich, dark sauce.
0:52:40 > 0:52:42There.
0:52:43 > 0:52:45A loving close-up, and the next time you see it,
0:52:45 > 0:52:48we'll be either laughing and enjoying ourselves
0:52:48 > 0:52:50or he'll be looking stony-faced at me.
0:52:50 > 0:52:52BARKING Spotty, get down!
0:52:55 > 0:52:57What do you think?
0:52:57 > 0:52:59Excellent. Really?
0:53:00 > 0:53:01You've done very well.
0:53:01 > 0:53:05Because this is something I eat very often here.
0:53:05 > 0:53:07Do you... Do you usually have it
0:53:07 > 0:53:09with a slightly chocolate-flavoured sauce?
0:53:09 > 0:53:12Certainly not. This is a new idea,
0:53:12 > 0:53:15and we are of course going to put it into use in the future.
0:53:17 > 0:53:21Tell me, what are the main influences of the food
0:53:21 > 0:53:25here in La Mancha? It's a vast area, isn't it?
0:53:25 > 0:53:28In La Mancha, of course, game is very important.
0:53:28 > 0:53:31It's very good area for partridges, which we are eating,
0:53:31 > 0:53:36for hare, rabbits, and then deer and wild boars.
0:53:36 > 0:53:40So I would say... Of course, cheese is also a very important element.
0:53:40 > 0:53:43Manchego cheese, which comes from sheep.
0:53:43 > 0:53:48And, er, of course, oil, wine,
0:53:48 > 0:53:53er, are major ingredients of the gastronomy of central Spain.
0:53:53 > 0:53:57It's very simple food, but I like it,
0:53:57 > 0:53:59and I think it's very healthy food.
0:53:59 > 0:54:01Yes, it is said that even though the Spanish
0:54:01 > 0:54:02drink a lot and smoke a lot,
0:54:02 > 0:54:05because they eat so much fish and so much olive oil,
0:54:05 > 0:54:09they have one of the lowest heart attack rates in the world,
0:54:09 > 0:54:11which is very pleasing, isn't it?
0:54:11 > 0:54:14In fact, what they call the Mediterranean diet,
0:54:14 > 0:54:17which is what you eat mostly in Spain,
0:54:17 > 0:54:20which is mainly oil cooking and a variety of...
0:54:20 > 0:54:24I think the great thing about Mediterranean food
0:54:24 > 0:54:26is it's very varied, so actually
0:54:26 > 0:54:32you take an intake of most of the major vitamins and elements.
0:54:32 > 0:54:37And they say now that it's the most balanced diet in the world.
0:54:37 > 0:54:41Doctors are recommending it all over the place, for the Americans.
0:54:41 > 0:54:42You're looking very healthy!
0:54:42 > 0:54:45Tell me about your wine that you're making.
0:54:48 > 0:54:50I found the sight of these windmills awe-inspiring,
0:54:50 > 0:54:53and maybe Cervantes, Spain's most famous writer,
0:54:53 > 0:54:56could well have laid eyes on these very windmills himself.
0:54:56 > 0:54:58He never set out to be a writer.
0:54:58 > 0:55:00He was a soldier who was wounded,
0:55:00 > 0:55:02so he turned to writing to make a living.
0:55:02 > 0:55:03He was probably on his way home
0:55:03 > 0:55:05after a particularly good time in the local bodega.
0:55:05 > 0:55:07Having consumed the odd glass of tinto,
0:55:07 > 0:55:10he decided if you close one eye and squint,
0:55:10 > 0:55:13then these windmills do in fact look like a lot of giants.
0:55:13 > 0:55:16And so the famous Don Quixote and his wonderful search for chivalry
0:55:16 > 0:55:18in a world of changing values was born.
0:55:18 > 0:55:20Well, it's just a thought.
0:55:25 > 0:55:28Muchas gracias, Keith. Now, as ever on Best Bites, we're looking back at
0:55:28 > 0:55:31some of the best recipes from the Saturday Kitchen archives,
0:55:31 > 0:55:32and still to come on today's show,
0:55:32 > 0:55:35it's a Wimbledon-themed Omelette Challenge today
0:55:35 > 0:55:39as Paul Ainsworth McEnroe and Daniel Clifford McEnroe
0:55:39 > 0:55:41go head-to-head at the hobs.
0:55:41 > 0:55:44Tom Aikens is here with an alternative take on surf and turf.
0:55:44 > 0:55:47Pork belly is pan-fried along with squid and scallops
0:55:47 > 0:55:48and it's all served up with
0:55:48 > 0:55:50caramelised onions and balsamic sauce.
0:55:50 > 0:55:53And John Craven faces his food heaven or food hell.
0:55:53 > 0:55:56Did he get his food heaven, beef stroganoff with sauteed potatoes,
0:55:56 > 0:55:59or his food hell, marrow stuffed with lamb and salad?
0:55:59 > 0:56:02You can find out what he got at the end of the show.
0:56:02 > 0:56:06Next up, a man who started out aged 11 working at his uncle's restaurant
0:56:06 > 0:56:08where he earned the equivalent of 30p a day.
0:56:08 > 0:56:11Well, times have changed, fortunately,
0:56:11 > 0:56:13and he is now widely regarded as
0:56:13 > 0:56:15one of the world's greatest authorities on Oriental cooking.
0:56:15 > 0:56:17It is, of course, Ken Hom.
0:56:17 > 0:56:21He single-handedly branded the fantastic world of oriental
0:56:21 > 0:56:23cuisine. He's also selling millions... Oh, this one.
0:56:23 > 0:56:26Millions of woks. Now tell us how many woks you've got.
0:56:26 > 0:56:27Oh, too many for words.
0:56:27 > 0:56:29How many have you sold in total? Go on.
0:56:29 > 0:56:31About almost six million. Six million.
0:56:31 > 0:56:34Ladies and gentlemen, Ken Hom. A genius. A genius at cooking.
0:56:34 > 0:56:36Right, what are we going to do? Of course we are going to use the wok.
0:56:36 > 0:56:38And I just want to show you what we're going to do.
0:56:38 > 0:56:44We're going to do beef, stir-fried with onion and mint
0:56:44 > 0:56:46and before that we are going to marinate that in a little
0:56:46 > 0:56:51bit of soy sauce, some rice wine and a little bit of cornflour.
0:56:51 > 0:56:54And finish that off with a little bit of oyster sauce
0:56:54 > 0:56:55and it will be perfect.
0:56:55 > 0:56:58You know, this is what I do in southwest France over the summer.
0:56:58 > 0:57:01This is a great kind of entertaining dish to do that you don't
0:57:01 > 0:57:03have to spend all your time in the kitchen.
0:57:03 > 0:57:05I'm going to put you to work. To just chop up some...
0:57:05 > 0:57:07I knew I would have to do something. I know... This is...
0:57:07 > 0:57:10No, all you younger ones have to...
0:57:10 > 0:57:12Me and you, Bill.
0:57:12 > 0:57:14LAUGHTER
0:57:14 > 0:57:17You too, Nick. He looks pretty young.
0:57:17 > 0:57:20I was just wondering. Can I ask a question? Just briefly.
0:57:20 > 0:57:24I was wondering, are there chefs in the Orient making a fortune
0:57:24 > 0:57:27from doing television programmes, teaching people how to cook?
0:57:27 > 0:57:29Not so much like here.
0:57:29 > 0:57:33It hasn't hit the Orient, you know, the way it has in this country.
0:57:33 > 0:57:38I was reading something. In China, China is just starting and basically
0:57:38 > 0:57:40celebrity chefs are just starting to hit Chinese televisions.
0:57:40 > 0:57:42They are just beginning.
0:57:42 > 0:57:44Now, see what we do, we add the soy sauce to this.
0:57:44 > 0:57:47You've got a fillet of beef there? Yeah, fillet of beef because you
0:57:47 > 0:57:49know why? Cos it cooks quickly. Spend the extra money.
0:57:49 > 0:57:51You know people are...
0:57:51 > 0:57:54When it comes to food, sometimes people get sort of cheap about it.
0:57:54 > 0:57:56But this type of food is bulked out anyway.
0:57:56 > 0:57:59Cos we've got the noodles. So it'll serve quite a few people.
0:57:59 > 0:58:02You want me to check that for you? Yeah, you can chop that as well.
0:58:02 > 0:58:05And we are just going to take that and mix that really quickly.
0:58:05 > 0:58:06And at the cornflour.
0:58:06 > 0:58:09Now, the cornflour is very, very interesting.
0:58:09 > 0:58:11Bill was asking me, "Is that what they use in China?"
0:58:11 > 0:58:14No, we'll probably use potato flour for this.
0:58:14 > 0:58:17You can get it over here, can't you? Yeah, but that is harder to find.
0:58:17 > 0:58:19But cornflour works really well.
0:58:19 > 0:58:21And you just add that on here.
0:58:21 > 0:58:25And what that does is it soaks up that extra marinade.
0:58:26 > 0:58:29I'm just going to move that. And you know what I love about this
0:58:29 > 0:58:31is that you can cook with it immediately.
0:58:31 > 0:58:33What we're doing is just mixing that.
0:58:33 > 0:58:35And this, I suppose, the secret to using fillet
0:58:35 > 0:58:37cos it keeps it nice and tender. Absolutely.
0:58:37 > 0:58:40OK, you can clean that up for me, please?
0:58:40 > 0:58:43I'll get all that. Can you wash your hands as well? Yes. Better do.
0:58:43 > 0:58:48You want to get...the wok as hot as possible.
0:58:48 > 0:58:51And this is the thing I think... A lot of people over the years say,
0:58:51 > 0:58:54"What am I doing with the wok? How come it doesn't come out right?"
0:58:54 > 0:58:56It is because they don't get it hot enough.
0:58:56 > 0:59:00You see, you get it very, very hot and then you add the oil.
0:59:00 > 0:59:02This groundnut oil you've put in there? Yes.
0:59:02 > 0:59:05Now you can use vegetable oil, but most people start
0:59:05 > 0:59:08sort of panicking when they see, you know, the wok this hot.
0:59:08 > 0:59:10It should smoke like this
0:59:10 > 0:59:13because that's what will give the flavour to the food.
0:59:13 > 0:59:15OK. Now what we're going to do... SIZZLING
0:59:15 > 0:59:18See how that is sizzling? That is really very important.
0:59:18 > 0:59:21I'm going to put that here for a second. Now, most people would panic
0:59:21 > 0:59:23at this stage because of the amount of smoke.
0:59:23 > 0:59:25I know. LAUGHTER
0:59:25 > 0:59:27Do we own a smoke alarm?
0:59:27 > 0:59:31But you see, the thing is... You see how it instantly starts browning.
0:59:31 > 0:59:33And it colours straightaway. Absolutely.
0:59:33 > 0:59:36And this is what gives it that sort of unique wok flavour,
0:59:36 > 0:59:38which is so important.
0:59:38 > 0:59:41And you're using chopsticks on there. Not a spoon... Absolutely.
0:59:41 > 0:59:44You can use a spoon, but I've been brought up that way.
0:59:44 > 0:59:48Now, I'm going to put you to work. Move that over here for me. OK.
0:59:48 > 0:59:50More work. Actually, I will change with you.
0:59:50 > 0:59:52Go on, then. I'll give you that.
0:59:52 > 0:59:54I give you that.
0:59:54 > 0:59:55You have that one. That's lovely.
0:59:56 > 1:00:00Now, here you go. Now, that's just chopped onion and mint leaves.
1:00:00 > 1:00:02Through the next dish we are going to do,
1:00:02 > 1:00:04these are bean thread noodles.
1:00:04 > 1:00:06They are very, very funny-looking noodles.
1:00:06 > 1:00:08And we are going to actually drain them.
1:00:08 > 1:00:11They come like this.
1:00:11 > 1:00:12And you just want to soak them.
1:00:12 > 1:00:14Now what are these made out of?
1:00:14 > 1:00:18They are made out of mung bean, which is really very interesting.
1:00:18 > 1:00:22And mung beans are very, very different from any other sort of noodle.
1:00:22 > 1:00:27They are a type of bean a little bit like related to fava beans.
1:00:27 > 1:00:29Now, you see how that is nice and brown?
1:00:29 > 1:00:32You don't want to overcook that because it's fillet. OK?
1:00:32 > 1:00:34We'll just let that cook a little more.
1:00:34 > 1:00:35If you could just chop the carrot.
1:00:35 > 1:00:37It doesn't matter how you chop it up.
1:00:37 > 1:00:39Now, we have carrots, we have bok choy,
1:00:39 > 1:00:43we have... This is a great vegetarian dish.
1:00:43 > 1:00:45Bean curd, which is like tofu.
1:00:45 > 1:00:49It is a little bit custardy. We have black beans.
1:00:49 > 1:00:50We have garlic, ginger
1:00:50 > 1:00:54and spring onions, which is the holy trinity of Chinese cooking.
1:00:54 > 1:00:58And we are going to have two types of soy sauce, dark and light.
1:00:58 > 1:01:01And they both taste different with rice wine.
1:01:01 > 1:01:06And we have some spicy bean sauce, just plain bean sauce,
1:01:06 > 1:01:08which you can buy at the supermarkets now.
1:01:08 > 1:01:10Salt and pepper and then we're going to finish it off with spring
1:01:10 > 1:01:13onion and some sesame oil.
1:01:13 > 1:01:16Now, look how beautiful this meat looks already.
1:01:18 > 1:01:22So, James, you let that drain,
1:01:22 > 1:01:25we're going to get rid of all the fat
1:01:25 > 1:01:27and we're going to throw all these onions in.
1:01:27 > 1:01:29Yes, without any...
1:01:29 > 1:01:32Don't throw the mint in. Don't throw the mint in, yes.
1:01:32 > 1:01:35Here you go. OK, listen to your... Master? ..elders. No.
1:01:35 > 1:01:38LAUGHTER
1:01:38 > 1:01:40Now, this is another mistake that a lot of people make
1:01:40 > 1:01:43when they are actually cooking in the wok.
1:01:43 > 1:01:44In fact, one of your guys asked me,
1:01:44 > 1:01:47he says, "Oh, that's what I've been doing wrong."
1:01:47 > 1:01:52Instead of adding any more oil to this, what you do is add some water.
1:01:52 > 1:01:53Water. That's a common mistake
1:01:53 > 1:01:55and that's what a lot of home-cooked food is very oily.
1:01:55 > 1:01:59Yes, it is very, very oily and very greasy.
1:01:59 > 1:02:01Now, we are just going to let that cook for a second.
1:02:01 > 1:02:04And that cooks very fast. The other wok? Yes.
1:02:04 > 1:02:09In the other wok, we are going to chop...the garlic.
1:02:09 > 1:02:11You've got the spring onions. Oh, you are very good.
1:02:11 > 1:02:15You want me to do the... Yes. You could just move this all over here.
1:02:15 > 1:02:19OK, ginger. So you are leaving the roots...the skin on as well?
1:02:19 > 1:02:23Yes, you can leave the skin on. The skin is very, very nice.
1:02:23 > 1:02:24And while that is cooking...
1:02:26 > 1:02:29Now, what about galangal? Cos I've seen that popping up...
1:02:29 > 1:02:33That's different. That's different. Galangal tastes quite a bit different.
1:02:33 > 1:02:36Let's take a little bit of oil here.
1:02:36 > 1:02:40OK. Is it slightly milder than garlic? No, no, no.
1:02:40 > 1:02:42It is part of the ginger family...
1:02:42 > 1:02:45And if we could add the garlic and the spring onions.
1:02:45 > 1:02:48Garlic in the spring onions. Thank you.
1:02:48 > 1:02:49OK.
1:02:50 > 1:02:52That's the spring onions going in.
1:02:52 > 1:02:54You see when you're cooking like this, you know
1:02:54 > 1:02:57people ask, "What happens if it gets too hot?"
1:02:57 > 1:03:00What you simply do is just add a little bit of water to that.
1:03:00 > 1:03:04Don't add any more oil. Just to keep it nice and...moist.
1:03:04 > 1:03:07Now you can add in all those veggies. Add in all the veg.
1:03:07 > 1:03:10I've drained all the oil and fat off.
1:03:10 > 1:03:15Adding our mint and finishing that off with our oyster sauce.
1:03:15 > 1:03:18So, this is just standard oyster sauce that you can buy...
1:03:18 > 1:03:22Yes, in every supermarket. And we can get rid of that.
1:03:22 > 1:03:23OK, thank you, sir.
1:03:25 > 1:03:27Now, you know what I love about this dish?
1:03:27 > 1:03:29Even if we were by ourselves,
1:03:29 > 1:03:32we could actually cook this in real-time.
1:03:32 > 1:03:37This is what is lovely and, of course, with a lot of wine,
1:03:37 > 1:03:43especially over the summer, you get very, very relaxed about it.
1:03:43 > 1:03:46OK, we have our... So what else do you want me to add next?
1:03:46 > 1:03:49Platter. And I'll give you the platter.
1:03:49 > 1:03:51OK, you can move that over for me. Thank you.
1:03:51 > 1:03:54Now, this noodle dish is totally reheatable,
1:03:54 > 1:03:57so you can make it ahead of time.
1:03:57 > 1:03:58And thank you very much.
1:04:00 > 1:04:03This is very unusual and you can...
1:04:03 > 1:04:05I know Nick loves basil.
1:04:05 > 1:04:07You can use basil with this if you like.
1:04:07 > 1:04:11And as you said, you could put this in the centre of the...
1:04:11 > 1:04:14I'm going to move this over here. That is going well.
1:04:14 > 1:04:16Put your noodles in? Yes, noodles.
1:04:16 > 1:04:18Now, if you find them long, this is actually...
1:04:18 > 1:04:21You can just cut them a little bit like that. OK?
1:04:21 > 1:04:22We'll throw those in.
1:04:22 > 1:04:24I thought cutting noodles was bad luck.
1:04:24 > 1:04:26Only for New Year's.
1:04:26 > 1:04:30Only for New Year. All right. The rest of the year is OK.
1:04:30 > 1:04:33The rest of the year is all right. I like that. LAUGHTER
1:04:33 > 1:04:36That is Chinese being pragmatic.
1:04:36 > 1:04:39OK, we can move all the rest of the stuff over. OK.
1:04:39 > 1:04:43OK, the bean curd and we will finish that off with our sauce.
1:04:43 > 1:04:45Yeah, I will chop your spring onions.
1:04:45 > 1:04:46Thank you very much.
1:04:50 > 1:04:53Just add all of your sauces.
1:04:53 > 1:04:56Now, you want to sort of taste this, see how you like it.
1:04:56 > 1:04:59And this is a nice... And some salt and pepper to this.
1:04:59 > 1:05:02So that chilli sauce, is that like harissa or is it like sweet as well?
1:05:02 > 1:05:05Yes, a little bit. Not as sweet. It is more pungent.
1:05:05 > 1:05:09A little bit more like harissa and then...anything else.
1:05:09 > 1:05:12OK, I'm going to add... And then two types of soy sauce, dark and light.
1:05:12 > 1:05:14Yes, that's right. And they are both different.
1:05:14 > 1:05:16You know the light soy sauce is a bit saltier
1:05:16 > 1:05:21and the dark one is a bit heavier and sort of molassey-like.
1:05:21 > 1:05:23Thank you, rice wine.
1:05:23 > 1:05:25And you just let that cook until...
1:05:25 > 1:05:29You know what is nice about these noodles, James,
1:05:29 > 1:05:31it absorbs all that wonderful flavour. Yes, please.
1:05:31 > 1:05:34And just put a little bit of sesame oil right at the very end.
1:05:34 > 1:05:36Right. Sesame oil is always right at the end. That's right.
1:05:36 > 1:05:38A common mistake is people using cooking.
1:05:38 > 1:05:41I think we were saying, all these young chefs, not you,
1:05:41 > 1:05:44but you know they cook with it and it is too strong.
1:05:44 > 1:05:46And it burns too quickly, as you know.
1:05:46 > 1:05:48Now, look at this, this absorbed all that lovely flavour.
1:05:48 > 1:05:49Pile it all on there.
1:05:49 > 1:05:53Now, this is a kind of a big, fun, family...
1:05:53 > 1:05:57You won't be able to run after this. LAUGHTER
1:05:57 > 1:05:59Lovely, just remind us what it is again.
1:05:59 > 1:06:04OK, this is a stir-fry beef with onions and mint,
1:06:04 > 1:06:05fresh mint,
1:06:05 > 1:06:09and a spicy noodle dish for those...
1:06:09 > 1:06:11It looks delicious.
1:06:15 > 1:06:17Right, do you want to follow me, then, Ken? Yes.
1:06:17 > 1:06:19The real truth is in the tasting.
1:06:19 > 1:06:20Now, this is just for you.
1:06:20 > 1:06:21LAUGHTER
1:06:21 > 1:06:23This is a Yorkshire starter, is it?
1:06:23 > 1:06:26What do you mean, Yorkshire starter?
1:06:26 > 1:06:28Two pieces of chicken...
1:06:28 > 1:06:29There you go. Dive into that.
1:06:29 > 1:06:31Nick, the nice thing about that,
1:06:31 > 1:06:33is you could use basil in that, instead of the mint.
1:06:33 > 1:06:36Basil instead of the mint? Yes. It's so quick to cook that.
1:06:36 > 1:06:39I like onions just with a little crunch, as well. Yes, absolutely.
1:06:39 > 1:06:43Now, that's interesting. Is there mint on the beef?
1:06:43 > 1:06:44Yeah. Mint with the beef.
1:06:44 > 1:06:48That's really good. Double dose of mint today. Yeah! Mm.
1:06:48 > 1:06:51Mint's my new favourite herb.
1:06:51 > 1:06:52They're all waiting for the forks!
1:06:52 > 1:06:53Yeah, come on!
1:06:55 > 1:06:58See, I'm not a big fan of the bean curd...
1:06:58 > 1:07:02I'm trying to work... Try ways to do bean curd and things like that,
1:07:02 > 1:07:03cos I'm cooking vegetarian now.
1:07:03 > 1:07:06I'm trying to... That's a perfect vegetarian dish.
1:07:06 > 1:07:07Yeah. Why is it other people's food
1:07:07 > 1:07:09always tastes better than your own?
1:07:14 > 1:07:17Great dish, great chef. Thanks for that, Ken.
1:07:17 > 1:07:18Now it's omelette challenge time,
1:07:18 > 1:07:21and this week Daniel Clifford is taking on Paul Ainsworth -
1:07:21 > 1:07:24and, as they were celebrating Wimbledon in the studio,
1:07:24 > 1:07:27it's only right that James makes them wear suitable attire.
1:07:28 > 1:07:30Paul, you were in the top for about three weeks
1:07:30 > 1:07:35before Theo Randall beat you with 14.76 seconds.
1:07:35 > 1:07:38I think we've got - Daniel, not too bad, there. 21.24 seconds.
1:07:38 > 1:07:41Now, you've probably noticed, in front of us, we've got
1:07:41 > 1:07:44a Wimbledon theme to our challenge today.
1:07:44 > 1:07:49So, just to complete the look, we have got some 1980s McEnroe wigs...
1:07:49 > 1:07:51Right. ..for you to wear.
1:07:51 > 1:07:54Which, you know - on the go. Keep away from the fire, though. Yeah.
1:07:54 > 1:07:56Cos you might go up in smoke.
1:07:56 > 1:07:58LAUGHTER
1:08:02 > 1:08:04The weird thing is, it suits you. You look like... It does!
1:08:04 > 1:08:07He looks like a member of the Jacksons, doesn't he?
1:08:08 > 1:08:11Right. Ready. So, use your... Right.
1:08:11 > 1:08:12You just look like a dodgy uncle. Yeah.
1:08:12 > 1:08:14Right, usual rules apply.
1:08:14 > 1:08:17It's got to be a three egg omelette cooked as fast as you can.
1:08:17 > 1:08:19In our themed eggs - look at that.
1:08:19 > 1:08:22This is what our office does for the other six days a week.
1:08:22 > 1:08:24This. They make rugby balls out of eggs.
1:08:24 > 1:08:27Anyway, so, are you ready? Three egg omelette, as fast as you can.
1:08:27 > 1:08:28Three, two, one, fight.
1:08:28 > 1:08:30MUSIC: BBC Wimbledon Theme
1:08:32 > 1:08:33We've even got the music, as well.
1:08:33 > 1:08:37Now, normally, that sticks, the way Daniel's making it, but we'll see.
1:08:42 > 1:08:43GONG
1:08:47 > 1:08:48GONG
1:08:50 > 1:08:53Are you bit hot in those wigs? Yes.
1:08:53 > 1:08:55Right, this one over here.
1:08:55 > 1:08:56That's quicker.
1:08:57 > 1:08:58Yeah...
1:08:59 > 1:09:03It's kind of omelette/scrambled eggs, really, isn't it? Yeah.
1:09:03 > 1:09:05You can see a bit of omelette there.
1:09:05 > 1:09:07LAUGHTER
1:09:09 > 1:09:10Omelette there.
1:09:12 > 1:09:14That's... Look! What?
1:09:14 > 1:09:17I just want to... My wig's going to catch fire.
1:09:17 > 1:09:20Over there, that's an omelette. Where? There.
1:09:20 > 1:09:23Where your fork is! Where? Shut up!
1:09:23 > 1:09:25I'm being serious, where?
1:09:25 > 1:09:28Mm. I think I need a straw with that one. Right...
1:09:29 > 1:09:30Daniel. Yes.
1:09:35 > 1:09:38You did it in 19.84.
1:09:38 > 1:09:39It's faster, but that's no omelette.
1:09:41 > 1:09:42Paul Ainsworth.
1:09:42 > 1:09:44That's a soup, you're not having it. Agh!
1:09:49 > 1:09:51Call those omelettes? You cannot be serious.
1:09:51 > 1:09:53That was a bit more Michael Caine, I thought.
1:09:53 > 1:09:55Anyway, up next is Tom Aikens
1:09:55 > 1:09:57with a dish of perfect pork with scallops.
1:09:57 > 1:09:59Great to welcome him back - it's none other than Tom Aikens.
1:09:59 > 1:10:02Good morning. Good to have you on the show with us. Good morning.
1:10:02 > 1:10:04Serious dish, this. What are we cooking?
1:10:04 > 1:10:06To quickly go through it, we've got a piece of pork belly
1:10:06 > 1:10:08which is just coming up to the boil,
1:10:08 > 1:10:12so, pork belly sliced with some roast scallops... Yeah.
1:10:12 > 1:10:14..baby squid, and then, the sauce,
1:10:14 > 1:10:17we've got a shallot reduction with balsamic vinegar,
1:10:17 > 1:10:19and then can caramelised onion which is to glaze with balsamic
1:10:19 > 1:10:22vinegar, as well. I'm going to get straight in with these onions.
1:10:22 > 1:10:23You've given me a job already. So...
1:10:23 > 1:10:25Tell us about this pork belly.
1:10:25 > 1:10:27Pork belly, basically, this is then soaking,
1:10:27 > 1:10:29and then we brought out of boil, and then,
1:10:29 > 1:10:32to get rid of all the scum, we put it in a clean pan of water,
1:10:32 > 1:10:35and then vegetables - we've got celery, carrots,
1:10:35 > 1:10:37so you can peel those straight after.
1:10:37 > 1:10:39Now, what you do is just put it in cold water,
1:10:39 > 1:10:42leave it to soak for - what? About a day. A day? Yeah.
1:10:42 > 1:10:45And then bring it to the boil in the pan? Bring to the boil. OK.
1:10:45 > 1:10:48Then bung all this in - you got a clove of garlic, bay leave, thyme,
1:10:48 > 1:10:49salt and pepper,
1:10:49 > 1:10:54so, that will take about two and a half, three hours to cook.
1:10:54 > 1:10:57Just going to get rid of this pan, here.
1:10:57 > 1:10:59There we go. Out the way.
1:10:59 > 1:11:02So, those onions, we're just going to caramelise them in butter,
1:11:02 > 1:11:05a bit of salt. Yep. Put that on there.
1:11:07 > 1:11:08Salt in there.
1:11:11 > 1:11:12Some butter in there.
1:11:12 > 1:11:14There you go.
1:11:14 > 1:11:17So, I mean, mixing pork belly and fish - great combination.
1:11:17 > 1:11:19It's lovely, yeah. Quite an unusual combination,
1:11:19 > 1:11:21for people who listen to it the first time.
1:11:21 > 1:11:24I mean, they're both very rich indeed, and then, to cut it,
1:11:24 > 1:11:28we got the balsamic vinegar with the caramelised onion
1:11:28 > 1:11:31and the shallot sauce, so, it is a very rich dish,
1:11:31 > 1:11:33but very satisfying.
1:11:33 > 1:11:35Now, you're a busy man. Not for the health-conscious.
1:11:35 > 1:11:36Not for the health-conscious!
1:11:36 > 1:11:38Now, you've been an incredibly busy man -
1:11:38 > 1:11:40and you talk about health-conscious,
1:11:40 > 1:11:41a couple of weeks ago, you were cycling.
1:11:41 > 1:11:44Not the Tour de France, but... No, not quite. I was...
1:11:44 > 1:11:51Yeah, I was doing a bike race in the Alps. I did 110 miles in nine hours.
1:11:51 > 1:11:55I was just raising for charity, and it was incredible.
1:11:55 > 1:11:58I would say, going to hell and back.
1:11:58 > 1:11:59Um...
1:11:59 > 1:12:04Nine hours, from 7:30 in the morning until about four o'clock. 4:30.
1:12:04 > 1:12:09Not only that, you've got your restaurant in Chelsea, now,
1:12:09 > 1:12:13and it's almost like a cafe brasserie kind of stuff.
1:12:13 > 1:12:15Yeah, Tom's Kitchen. Canteen.
1:12:15 > 1:12:18Tom's kitchen, which has been open since November last year.
1:12:18 > 1:12:20CLATTERING What was that?
1:12:20 > 1:12:22Don't worry. It was me!
1:12:22 > 1:12:23LAUGHTER
1:12:23 > 1:12:27So, apart from... It's been going very well. I mean, it's incredible.
1:12:27 > 1:12:29It's open seven days a week.
1:12:29 > 1:12:32It's been very, very busy since it opened.
1:12:32 > 1:12:34Is this a kind of dish that you've got on the menu there?
1:12:34 > 1:12:37Yeah, kind of. We've got something very similar...
1:12:37 > 1:12:39Well, it is actually pretty much the same.
1:12:39 > 1:12:41We've done a pork belly dish with the scallops,
1:12:41 > 1:12:43just without the squid.
1:12:43 > 1:12:45It's delicious. So, you've taken over London,
1:12:45 > 1:12:48you've got your Michelin star restaurant, you've got your canteen.
1:12:48 > 1:12:50Yeah. New venture in September. Indeed.
1:12:50 > 1:12:51Which is the one I'm looking forward to.
1:12:51 > 1:12:54We're doing a fish and chip shop.
1:12:54 > 1:12:56Funnily enough. A chippy.
1:12:56 > 1:12:58A chippy - and that's going to be Tom's Place.
1:12:58 > 1:13:01Without the I. Right, OK! Without the I. Yeah.
1:13:01 > 1:13:05That's opening middle to end of September. Yeah.
1:13:05 > 1:13:09It's going to be seven days a week, 11 to 11, fish and chips all day.
1:13:09 > 1:13:11Different fish, as well.
1:13:11 > 1:13:14I mean, you spent a lot of time studying fish, as well, really.
1:13:14 > 1:13:16I have, yeah. Going out there and sourcing produce.
1:13:16 > 1:13:17You went out to Cornwall, did you?
1:13:17 > 1:13:20I went down to Cornwall for three days -
1:13:20 > 1:13:22Sunday, Monday, Tuesday, Wednesday,
1:13:22 > 1:13:25and I actually went out to sea with a few fishermen. Right.
1:13:25 > 1:13:27Force five and six, blowing gales...
1:13:27 > 1:13:29Different fish to what we used to.
1:13:29 > 1:13:30We're used to cod and haddock,
1:13:30 > 1:13:32but you want to do something different.
1:13:32 > 1:13:34Yeah, more sustainable fishing.
1:13:34 > 1:13:39Using ling, pollock, gurnard, a sole called a megrim sole,
1:13:39 > 1:13:41commonly known as a witch sole,
1:13:41 > 1:13:44and those will be breaded and battered for the ladies of Chelsea.
1:13:44 > 1:13:47The ladies of Chelsea, yeah. Slightly healthier, different fish.
1:13:47 > 1:13:49So, there'll be bass, mussels, bouillabaisse...
1:13:49 > 1:13:51So, you've cooked that, then you press this?
1:13:51 > 1:13:53Press it, yeah, that's being pressed. OK.
1:13:53 > 1:13:56So, it's gone cold, so it's going to take about three hours.
1:13:56 > 1:13:59So, what we're going to do is trim it up a little bit, OK?
1:13:59 > 1:14:00Make it nice and neat.
1:14:00 > 1:14:03If you want to take the scallops here, and squid,
1:14:03 > 1:14:07slice the scallops in half, and a little squid in ringlets.
1:14:07 > 1:14:10Now, these are the old hand-dived scallops, of course. Yeah. Lovely.
1:14:10 > 1:14:11Not dredged.
1:14:12 > 1:14:14The dreaded dredged. Yeah.
1:14:14 > 1:14:17No, when we get those, we should get them from Scotland,
1:14:17 > 1:14:19and they come up still alive.
1:14:19 > 1:14:20By the time we get them in London,
1:14:20 > 1:14:22they're still popping in the shells.
1:14:22 > 1:14:24I was actually up there a couple of weeks ago,
1:14:24 > 1:14:27and I was amazed how close to the shore they actually pick these.
1:14:27 > 1:14:32Yeah. You know, literally, three, four, five metres out, that's it.
1:14:32 > 1:14:35What a combination, though - pork and scallops,
1:14:35 > 1:14:38goes ever so well together. Yeah. It is, yeah.
1:14:38 > 1:14:39Very good flavour indeed.
1:14:39 > 1:14:41I mean, I think it's a very simple dish.
1:14:41 > 1:14:43I mean, there is a little bit of preparation
1:14:43 > 1:14:45and time in cooking the belly,
1:14:45 > 1:14:48but apart from that, it's a considerably cheap-ish dish -
1:14:48 > 1:14:51obviously, bar the scallops... Yeah. ..to cook.
1:14:51 > 1:14:54So, we've got... Good dish to have for breakfast.
1:14:54 > 1:14:56Good dish for breakfast, certainly is. Certainly is.
1:14:56 > 1:14:59And pork belly, often a dish that people don't really go for,
1:14:59 > 1:15:00because they're quite worried
1:15:00 > 1:15:02about the cooking of it, it is quite fatty.
1:15:02 > 1:15:06Also the fact that if, obviously the way that we cook it,
1:15:06 > 1:15:08it does spit a little bit,
1:15:08 > 1:15:11so we just have to be a little bit wary of that.
1:15:11 > 1:15:15So, going to do two pieces of pork belly, in there.
1:15:17 > 1:15:19You mentioned the fact that it could spit... It does.
1:15:19 > 1:15:21..because that's the water we cooked it in, yeah?
1:15:21 > 1:15:23It does spit a little.
1:15:27 > 1:15:28OK - but this pork,
1:15:28 > 1:15:30it's not just great how you're going to do it there,
1:15:30 > 1:15:31but once you've cooked it,
1:15:31 > 1:15:34you could use it for salads... Yeah, salads and everything else.
1:15:34 > 1:15:35Delicious. Definitely.
1:15:35 > 1:15:37So... Like you say, for breakfast.
1:15:37 > 1:15:40Once that's reduced down, I'll put a little bit of stock in there.
1:15:40 > 1:15:43Want some stock in there now? Yeah, just a little couple of tablespoons.
1:15:43 > 1:15:45There you go. Now, you're cooking the pork off. Yeah.
1:15:45 > 1:15:47Frying it away. Frying away.
1:15:47 > 1:15:48Scallops I've got there.
1:15:48 > 1:15:49So, we go to cook it all in the same pan
1:15:49 > 1:15:53to get all of the flavours together. Yeah.
1:15:53 > 1:15:57So, we'll seal the pork belly on one side, then put in the scallops,
1:15:57 > 1:16:00and then cook them on one side, a little bit of butter, squid,
1:16:00 > 1:16:01and then we'll glaze it all...
1:16:01 > 1:16:03Want me to season the scallops up for you?
1:16:04 > 1:16:09I'm just going to whack a bit of vinegar in the onion.
1:16:11 > 1:16:14Just let that reduce down. That's balsamic going in.
1:16:14 > 1:16:20Do you want the scallops in? Yeah, let's get them in. Careful, now.
1:16:23 > 1:16:27There you go. OK. We are just going to saute those.
1:16:29 > 1:16:31I'll move that over to there. Get that reducing.
1:16:31 > 1:16:35There we go. OK. How's that? Brilliant. Done.
1:16:38 > 1:16:41So what's next on Tom's culinary empire list?
1:16:41 > 1:16:44You've got the restaurant, you've got the canteen.
1:16:44 > 1:16:47Got the fish and chip shop, and that's about it for the moment.
1:16:47 > 1:16:52I mean, we are going to do a few more Tom's Kitchens probably next year.
1:16:52 > 1:16:54If I can fit them in.
1:16:54 > 1:16:57I'm going to take a nice holiday in August cos I think I deserve it.
1:16:57 > 1:16:59You deserve one. Definitely.
1:16:59 > 1:17:02So what we'll do, we're going to put a touch of butter in there.
1:17:02 > 1:17:04Just to caramelised those up.
1:17:06 > 1:17:08I'll take those.
1:17:08 > 1:17:11And the great thing about this is you can cook it all in one pan. Yeah.
1:17:11 > 1:17:15Obviously gives it all the flavour. And you got the squid.
1:17:16 > 1:17:18Just give that 30 seconds.
1:17:19 > 1:17:23There you go. That's it. All in one pan. Like you said, breakfast.
1:17:23 > 1:17:26Scallops for breakfast. I'll stick it on the fast one, there.
1:17:29 > 1:17:33Delicious. Also, I love this with apple mash and stuff like that.
1:17:33 > 1:17:36Yeah. This pork belly. Really lovely.
1:17:36 > 1:17:38Just turn these over. Nicely coloured.
1:17:40 > 1:17:43Now, do the Italians use much combination between fish and pork?
1:17:43 > 1:17:45Yes, they do, as well.
1:17:45 > 1:17:48You know, pork you can use for almost everything. It is fantastic.
1:17:48 > 1:17:51Especially the belly of pork is so cheap.
1:17:51 > 1:17:55Not many people go for belly of pork so this way, actually,
1:17:55 > 1:17:57when you boil the pork,
1:17:57 > 1:18:00it's lots of fat goes out and then
1:18:00 > 1:18:03when you press it out, it stays compact.
1:18:03 > 1:18:05I just love this particular dish.
1:18:07 > 1:18:09Right. OK. Vinegar.
1:18:10 > 1:18:13I think you put a little bit too much chicken stock in there. Sorry, chef.
1:18:13 > 1:18:16HE SIGHS I'll reduce it down quick.
1:18:16 > 1:18:18Right, some vinegar in there.
1:18:18 > 1:18:21He stitched me. He stitched. He stitched me.
1:18:21 > 1:18:23Try to forgive it. That's ready.
1:18:23 > 1:18:26Ready. You plate it up. Lovely flavour.
1:18:26 > 1:18:28So, pork belly on.
1:18:29 > 1:18:34Like so. Put a little bit of the caramelised onion on the bottom.
1:18:38 > 1:18:42And then the scallops. Right on there.
1:18:42 > 1:18:45And literally, you put the squid in there last-minute,
1:18:45 > 1:18:47very quick to cook. Last-minute.
1:18:51 > 1:18:53Squid along the top.
1:18:59 > 1:19:03There you go. I'm looking forward to tasting this. There we go.
1:19:03 > 1:19:05Come on! Reduce, reduce, reduce!
1:19:08 > 1:19:11There's a spoon. A spoon and then we're ready. There you go.
1:19:16 > 1:19:18I could do with a little bit more reducing
1:19:18 > 1:19:22but seeing as we're in a rush. OK. And over there.
1:19:22 > 1:19:25Tom, just remind us what the dish is again?
1:19:25 > 1:19:28So you've got a nice piece of pan-fried pork belly,
1:19:28 > 1:19:30caramelised onion with balsamic vinegar,
1:19:30 > 1:19:34roast scallops and then baby squid. Easy as that. Delicious.
1:19:39 > 1:19:42Tom, you're a genius. Over here. Why, thank you.
1:19:42 > 1:19:45Don't get called that much these days any more.
1:19:45 > 1:19:48Sit down. Dive into that, guys.
1:19:48 > 1:19:51Ladies, ladies first. Tuck into that.
1:19:51 > 1:19:56That's a healthy portion size. Man-size. Smells fantastic.
1:19:56 > 1:19:58Pork belly is worth the effort, isn't it? It is.
1:19:58 > 1:19:59It is, definitely. Definitely.
1:19:59 > 1:20:03I think it's a cut of meat that isn't really used enough.
1:20:03 > 1:20:06Cos it's inexpensive, isn't it? Cheap cut of meat.
1:20:06 > 1:20:07Delicious. Like that?
1:20:07 > 1:20:09What do you mean shake hands with him?
1:20:09 > 1:20:12You didn't shake hands with me before! Let's not argue, boys!
1:20:17 > 1:20:20Well, Tom certainly made Richard very happy with that one, didn't he?
1:20:20 > 1:20:22Anyway, now, when John Craven
1:20:22 > 1:20:24came to the studio to face his food heaven or food hell,
1:20:24 > 1:20:27he was hoping to be blessed with beef,
1:20:27 > 1:20:29but the thought of marrow made him miserable.
1:20:29 > 1:20:31Let's see what he actually got. Oh, and by the way, James,
1:20:31 > 1:20:33the stroganoff is John's heaven.
1:20:33 > 1:20:36It's time to find out whether John will be facing food heaven
1:20:36 > 1:20:38or food hell. Everyone in the studio has made their minds up.
1:20:38 > 1:20:42John, just to remind you, your food heaven would be this -
1:20:42 > 1:20:43roasted with Yorkshire puddings.
1:20:43 > 1:20:47Oh, yes! But the classic dish, stroganoff with mushrooms, brandy...
1:20:47 > 1:20:49Oh, wonderful. Sauteed potatoes.
1:20:49 > 1:20:52Alternatively, the dreaded food hell. The humble marrow. Oh!
1:20:52 > 1:20:55I don't know what it did to you. Nothing wrong with that.
1:20:55 > 1:20:56I just hate the taste of it.
1:20:56 > 1:20:58Stuffed with lamb mince, Moroccan spices,
1:20:58 > 1:21:00pine nuts and sultanas.
1:21:00 > 1:21:02A tomato sauce with mozzarella cheese on the top...
1:21:02 > 1:21:04You make it sound very nice.
1:21:04 > 1:21:06Well, I'm trying to big it all up!
1:21:06 > 1:21:08How do you think this lot have decided?
1:21:08 > 1:21:11I think they might... Oh, I don't know! What do you mean?!
1:21:11 > 1:21:13What about the twins? Well, they're not twins.
1:21:13 > 1:21:15I think they'd go for the stroganoff.
1:21:15 > 1:21:18If I say one of them chose food heaven and one chose food hell...
1:21:18 > 1:21:19GROANING
1:21:19 > 1:21:23They both look similar, but fortunately these guys
1:21:23 > 1:21:26want to see the stroganoff, so that's what we're cooking.
1:21:26 > 1:21:27Get rid of all this.
1:21:27 > 1:21:30Oh, thank goodness! We only had two people choose hell.
1:21:30 > 1:21:32Right, so running through the ingredients -
1:21:32 > 1:21:35fillet of beef, paprika, tomato puree,
1:21:35 > 1:21:38we've got some Dijon mustard, onions,
1:21:38 > 1:21:40which I'm going to chop now, some mushrooms,
1:21:40 > 1:21:43which the boys are going to get on with sauteing,
1:21:43 > 1:21:47potatoes, brandy, sour cream... Awful lot of brandy!
1:21:47 > 1:21:50There is a lot of brandy there. A bit of brandy with sour cream.
1:21:50 > 1:21:53I'm going to get this on first,
1:21:53 > 1:21:55get it nice and hot.
1:21:55 > 1:21:58I'm going to get the sauce on first, nice and quick.
1:21:58 > 1:22:01That brings back memories of my college days. Onions first of all.
1:22:01 > 1:22:05So what is it about this sort of food that you love,
1:22:05 > 1:22:06that sort of '70s food?
1:22:06 > 1:22:11Prawn cocktail and all that kind of stuff? Yeah.
1:22:11 > 1:22:14It was the first kind of exotic meal I had, I think.
1:22:14 > 1:22:18I was used to plain cooking through all my childhood and youth,
1:22:18 > 1:22:22and then suddenly this kind of thing came along in the '70s.
1:22:22 > 1:22:24My wife cooked this before we were married.
1:22:24 > 1:22:28It was the first meal she made for me actually.
1:22:28 > 1:22:30I remember me mother cooking this at home. It's very '60s.
1:22:30 > 1:22:33Late '60s, early '70s. It's a great dish.
1:22:33 > 1:22:36It's very retro now, so they've brought it back in again.
1:22:36 > 1:22:38It's a great dish on its own.
1:22:38 > 1:22:41Named after Count Stroganoff, which was a Russian noble.
1:22:41 > 1:22:43Right, so we're going to saute this off,
1:22:43 > 1:22:45just get the onions colouring nicely.
1:22:45 > 1:22:48Get those in.
1:22:48 > 1:22:51Now in here, I'm adding the most important bit about stroganoff,
1:22:51 > 1:22:55which is these ingredients here. We've got tomato puree and mustard.
1:22:55 > 1:22:56They go in as well.
1:22:56 > 1:23:01Of course, you can use ketchup, which is also OK to use in this.
1:23:01 > 1:23:05All that's going to get mixed together. We need to cook that.
1:23:05 > 1:23:09In we go with the paprika. Mm-hm.
1:23:09 > 1:23:13You boys probably agree that paprika's the important bit,
1:23:13 > 1:23:16but also good quality paprika. Yeah. It doesn't keep, paprika.
1:23:16 > 1:23:20It's the sort of thing people have like red sawdust in the cupboard.
1:23:20 > 1:23:22You really need to... Oh, you've got that?
1:23:22 > 1:23:24So you saute all this lot together.
1:23:24 > 1:23:27This is just how I remember it at college,
1:23:27 > 1:23:31So how does this compare to your wife's stroganoff?
1:23:31 > 1:23:34Or are you not allowed in the kitchen? She uses tomato paste,
1:23:34 > 1:23:37says that's better than real tomatoes. Proper beef.
1:23:37 > 1:23:40Proper beef! None of your stewing beef or anything.
1:23:40 > 1:23:43This is fillet beef, it's just magic stuff.
1:23:43 > 1:23:47But I suppose if you... You know, we're in the credit crunch
1:23:47 > 1:23:50and all that sort of stuff... It's maybe a bit too pricey?
1:23:50 > 1:23:53Well, I think something like sirloin would be particularly good for this.
1:23:53 > 1:23:56Ribeye's really good, but with frying beef,
1:23:56 > 1:23:59I don't think it's good enough. You've got to use a decent cut.
1:23:59 > 1:24:02But we're going to chop that all up. Lovely.
1:24:02 > 1:24:07This reminds me of dinner parties, you know, in the early '70s,
1:24:07 > 1:24:10when you had a prawn cocktail or something to start with and...
1:24:10 > 1:24:13You arrived proudly with your bottle of Liebfraumilch.
1:24:13 > 1:24:16That's right. Or Mosel. Your Mateus rose!
1:24:16 > 1:24:18That fizzy pink Portuguese stuff. Oh, yes.
1:24:18 > 1:24:20You can make a lamp from that, though.
1:24:20 > 1:24:22It's way before my time. I was on Track And Field doing that.
1:24:22 > 1:24:25Daley Thompson. Daley! Can you remember that? It was brilliant.
1:24:25 > 1:24:29Spectrum computers. Yeah. Didn't you swap something on Swap Shop?
1:24:29 > 1:24:33I did, yeah. I swapped my next-door neighbour's dolls for a racing car.
1:24:33 > 1:24:35LAUGHTER
1:24:35 > 1:24:38You did what?! I swapped my next-door neighbour's dolls...
1:24:38 > 1:24:40Well, the thing is, it came up on the bottom of the telly,
1:24:40 > 1:24:45"Wanted: Dolls for racing car, Scalextric racing car." Yeah.
1:24:45 > 1:24:48And I was desperate, cos I'd just got a Scalextric,
1:24:48 > 1:24:51and I was desperate for this Formula 1 GTS, it was.
1:24:51 > 1:24:53Still got it, haven't you? I have, aye.
1:24:53 > 1:24:57And I went next door, nicked me neighbour's dolls, and then...
1:24:59 > 1:25:02..boxed them up and everything! You're not supposed to do that!
1:25:02 > 1:25:04Well, yes, I know that now!
1:25:04 > 1:25:06Stolen goods on Swap Shop.
1:25:06 > 1:25:08Right, now in goes the brandy.
1:25:08 > 1:25:10Watch yourself. ALL: Ooh!
1:25:10 > 1:25:12Look at that! Just a little bit of brandy.
1:25:14 > 1:25:16Nearly had your wig off, that!
1:25:16 > 1:25:18I've not got that much hair left! LAUGHTER
1:25:18 > 1:25:21Can you chop me the parsley as well, please?
1:25:21 > 1:25:23Our beef's sauteed off,
1:25:23 > 1:25:25get a bit of colour on it as well. That's all going to go into here.
1:25:25 > 1:25:28Oh, this is looking like the old stroganoff I know.
1:25:28 > 1:25:29Getting there, isn't it?
1:25:29 > 1:25:32The thing about stroganoff is, people say you should leave it
1:25:32 > 1:25:35to rest for about 30 minutes before you serve it.
1:25:35 > 1:25:37I think with a fillet of beef, the problem is, you can ruin it,
1:25:37 > 1:25:39cos you bought quite an expensive cut of meat,
1:25:39 > 1:25:41probably the most expensive,
1:25:41 > 1:25:45and then you stew it for 35, 40 minutes, which kind of wrecks it.
1:25:45 > 1:25:48So I would actually see if we can keep it nice and sort of pink.
1:25:48 > 1:25:50That's how I would do it.
1:25:50 > 1:25:52It's smelling good, isn't it?
1:25:52 > 1:25:55Now, the potatoes. I need to borrow your high jet, James.
1:25:55 > 1:25:57There you go. Oh, bless you.
1:25:57 > 1:26:01Thank you. So we can allow that to stew nicely.
1:26:01 > 1:26:03What we need is Black Forest gateau to finish with.
1:26:03 > 1:26:05Well, possibly, yeah. Prawn cocktail to start with.
1:26:05 > 1:26:09All I remember was, er... You wouldn't remember.
1:26:09 > 1:26:11Was it Arctic roll?
1:26:11 > 1:26:12ALL: Oh!
1:26:12 > 1:26:14Oh, yes.
1:26:14 > 1:26:16I remember that. That's all I remember.
1:26:16 > 1:26:19And then after that it was all a bit of a blur.
1:26:19 > 1:26:21Black pepper.
1:26:21 > 1:26:24It all becomes a bit of a blur when you hit adolescence, doesn't it?
1:26:24 > 1:26:26I've never come out of mine.
1:26:26 > 1:26:28I was in me twenties.
1:26:28 > 1:26:30Black pepper, some salt.
1:26:30 > 1:26:34Now, the thing about this as well, once you get to this stage,
1:26:34 > 1:26:38turn it off and then add the sour cream.
1:26:38 > 1:26:40That's going to make a difference, isn't it?
1:26:40 > 1:26:42Cream.
1:26:42 > 1:26:44The secret of sour cream is, you can make it yourself,
1:26:44 > 1:26:47you can add a little bit of lemon to double cream,
1:26:47 > 1:26:49but I would always buy it.
1:26:49 > 1:26:51But it doesn't freeze, cos it splits.
1:26:51 > 1:26:53Bit of double cream like that,
1:26:53 > 1:26:56and then very quickly, whack it in.
1:26:58 > 1:27:01Yes, that tastes like a stroganoff.
1:27:01 > 1:27:05Looks so good. Way back to how I remember it used to taste.
1:27:05 > 1:27:07Bit of that, that's all going to go in.
1:27:07 > 1:27:12Quite quickly, grab our plate. We've got some fresh thyme in there.
1:27:14 > 1:27:17There only had to be one choice at the end of this for a TV legend.
1:27:17 > 1:27:20Oh, yes, of course! Sauteed potatoes.
1:27:20 > 1:27:23The boys should have got them on a little earlier.
1:27:23 > 1:27:26They're kind of al dente... I knew we'd get the blame!
1:27:26 > 1:27:28He's like that, him! He shifts it, doesn't he?
1:27:28 > 1:27:31Ah, you... Ooh, I don't know! We're just the fall guys.
1:27:31 > 1:27:33"Goat" and "scape" comes to mind!
1:27:33 > 1:27:34LAUGHTER
1:27:34 > 1:27:37That does look lovely, James. It does, mind you.
1:27:37 > 1:27:40Look at that. Could come back into fashion again.
1:27:40 > 1:27:42Well, it's never been out of fashion in our house, I have to say.
1:27:42 > 1:27:45Has it not? Sprinkle of parsley over the top.
1:27:45 > 1:27:49There you are. Beef stroganoff. Oh, lovely. Yay! APPLAUSE
1:27:49 > 1:27:53Can't believe I did that in six minutes. You dive into that, John.
1:27:53 > 1:27:54Bring the glasses.
1:27:54 > 1:27:56Dive in.
1:27:56 > 1:27:58I feel it should be a bottle of Mateus Rose or stuff like that.
1:27:58 > 1:28:02It should, really. Black Tower. Black Tower, do you remember that?
1:28:02 > 1:28:04A Blue Nun.
1:28:04 > 1:28:06Do you remember stroganoff?
1:28:06 > 1:28:09WOMAN: Oh, yes. I'm a bit retro, me. Are you a bit retro?
1:28:09 > 1:28:12So it was you that voted hell? Yes, I did.
1:28:12 > 1:28:14The thing is, we were talking about fashion,
1:28:14 > 1:28:16but food never goes out of fashion.
1:28:16 > 1:28:18I haven't made it since college.
1:28:18 > 1:28:20Is it as good as your wife's stroganoff? Excellent!
1:28:20 > 1:28:24He's a happy man. He knows what to say after 40 years of television.
1:28:29 > 1:28:31A classic recipe, but still a firm favourite.
1:28:31 > 1:28:34Well, I'm afraid that's all from this week's Best Bites.
1:28:34 > 1:28:36I hope you've enjoyed taking a look back at
1:28:36 > 1:28:39some of the delicious recipes we've picked out today.
1:28:39 > 1:28:41Thanks for watching, and we'll see you in a week.