23/07/2017 Saturday Kitchen Best Bites


23/07/2017

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Good morning, there's a seriously mouthwatering menu

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lined up for you today

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so all you need to do is sit back and relax

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as we deliver another serving of Saturday Kitchen Best Bites.

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Welcome to the show.

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Now, you won't want to go anywhere, as we've got delicious food

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served up by fantastic chefs

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and a healthy helping of hungry guests, as well.

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Coming up on today's show...

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James Martin cooks strawberry Charlotte

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for Nik Kershaw,

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Angela Hartnett shows us a beautiful Spanish-inspired lunch.

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She joints a whole chicken and roasts in the oven

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with chorizo and peppers, and then serves with pan-fried aubergine

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with tomato, cumin and coriander.

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And Ken Hom is here showing us his wok skills.

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He whips up stir-fried beef with mint and onions

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and a generous helping of spicy noodles in a matter of minutes.

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And taking up the omelette challenge today,

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we have Paul Ainsworth and Daniel Clifford.

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And as we are celebrating Wimbledon in the studio,

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the boys are looking good.

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And then it's over to Tom Aikens

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with an unusual combination.

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He pan-fries pork belly with scallops and squid,

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and then serves with caramelised onion and balsamic sauce.

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And finally, John Craven faces his food heaven

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or his food hell.

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Did he get his food heaven,

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beef stroganoff with sauteed potatoes, or his food hell,

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marrow stuffed with lamb and salad?

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

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But first, it's over to the Prince of Peruvian cuisine,

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Martin Morales, who was here

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to celebrate Peruvian Independence Day.

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Welcome back, Martin. Thank you very much. So this is a hot ceviche.

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It's a hot ceviche.

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We can do it on a barbecue, we can do it at home,

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but, yeah, traditionally, we make it cold.

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Right, so, what do you want me to do, then? Give me a job.

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If you could chop up...

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If you could chop up these onions, the spring onions and coriander,

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that would be fantastic. Spring onions and coriander.

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Just finely chopped.

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I can do that. We'll use those there.

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And then if you could just, yeah... I'm going to chop this up.

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I'm going to make the Amarillo chilli paste first,

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which is going to be part of the Amarillo chilli tiger's milk.

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Yeah. So I've got these lovely Amarillo chillies

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which are Peruvian, all the way from Peru,

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but if you don't have these, if you don't find these,

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you can just simply use a medium-strength red pepper

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or chilli and...

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Better use a mixture of them both, really,

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cos those, I think, have got a flavour all on its own, those.

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Well, that's right. But a yellow pepper, as well.

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Just to give that colour. Right.

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So tell me about this Peruvian food, then,

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because it's becoming more popular in the UK. Yeah.

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But, really, I mean, there are a lot of ingredients, really,

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that stem from Peru.

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So many ingredients, in fact.

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Well, that's right, that's why it's so delicious,

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as well as all the flavours,

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and as well as all the different dishes.

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In our new cook book,

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we can find different types of alternatives

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to those ingredients if you can't find them here.

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So it's very easy to cook.

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So what happens on Peruvian Independence Day?

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Peruvian Independence Day, well, we celebrate,

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sometimes even for a few days, not just for that one day...

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Right.

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And we paint our houses to make things look bright and new.

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Paint your houses?

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We put on our best clothes, we put a flag outside of our house,

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so, yeah.

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Just to celebrate independence. Right, there's your bits and pieces.

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I'm going to make a little...

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I know you want me to puree what you're making here, as well.

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Yes, please.

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So we've just got...

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Basically, you're cooking the onions in the...

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Yeah, I'm just frying these onions.

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Just sweating them a little bit. And...

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Usually, it will take about 10, 15 minutes.

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That's why we just made some here.

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And if you could just liquidise that,

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that would be great.

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Right, you can explain where we're going there.

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You're using sea bass, as well, yeah?

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So we are using sea bass and clams.

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LIQUIDIZER WHIRS

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Right, this is about ready.

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You want just a fine puree, yeah? Yes, please.

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And we are just turning these into chunks,

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which I'm going to put on a sort of little dish we're going to make

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from these corn husks.

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Look at these lovely corn husks. I'm going to wet this.

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Do you want some lime juice in here, as well? Yes, please.

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Just a squeeze of a lime.

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So I'll lay these out.

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These nice little cubes here.

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We've let this sweat there.

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We've already made our Amarillo chilli tiger's milk.

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This is called tiger's milk, then, is it? Yeah.

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Makes you strong, apparently. Some say it's an aphrodisiac.

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But that's the essence of ceviche.

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He's just making this up entirely as he goes along.

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THEY LAUGH

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That's what we say in Peru.

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So, lovely, thank you very much.

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Let me just... Put that to one side. Mm, let me just season that.

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Happy with that? Yeah, lovely.

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So would sea bass be the traditional thing

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that you would do with this, or...?

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Yeah, well, you can use any kind of fish.

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You know, just ask, just make sure it's fresh,

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make sure it's sustainable.

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With this dish, also, actually, scallops is gorgeous.

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So any type of white fish is lovely.

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I'm going to mix that in there. Just going to stir this a little bit.

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We've got that really hot... Nice and hot.

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Yeah, lovely.

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And I'm going to put a bit more, actually,

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a bit more lime juice, as well.

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Right, do you want me to do another one?

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No, that's fine, I'm just going to squeeze this more. OK. And then...

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So what's the history with ceviche, then?

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Ceviche started a couple of thousand years ago. We think in Peru.

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I mean, it's cooked and made everywhere.

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But it is cooked even though it's raw.

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It's kind of a way of preserving, I suppose.

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It's a way of preserving the...

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You know, there was a culture in the north of Peru

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called the Moche culture,

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and those guys, a couple of thousand years ago, were fishermen,

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so they needed a dish that would keep them going for days so...

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That's why they made ceviche.

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And they made it with a fruit called the tumbo

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which is like a...

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You have been at the library this week, haven't you?

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Well, it's a tumbo,

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it's more like a passion fruit,

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but then with the arrival of the Spanish, 500 years ago,

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then they introduced the bitter oranges and the limes...

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I'll flip that over so you've got a fresh board. Yeah, lovely.

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

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The tap's running, there you go.

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So we're going to do a salad with this, really,...

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And this salad... We don't often...

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I think we've probably used these once, I think.... Oh, right.

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..in the number of years I've been doing the show.

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So really, really simple salad.

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It's called solteron which means unmarried.

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Unmarried... You could be saying whatever you want.

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I ain't got a clue what you're on about.

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THEY LAUGH

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Solteron was made for the unmarried couples, cos it's very light.

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It's got no meat in it.

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So it's a dish that comes from Arequipa,

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from the southern part of Peru. A real foodie capital.

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And so we've just been researching

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for a new restaurant that we are working on and also for more dishes,

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and our head chef and I, Tomasz Baranski,

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we went to Arequipa

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and this is one of our favourite recipes.

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I expect this kind of knowledge when we're talking about Jersey.

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Absolutely.

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Not just waffling on about Jersey Royal potatoes, as well.

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Right, so this cooks for how long? This is for about seven minutes.

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Five, five to seven minutes... So that's cooking away in there.

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Yeah, and we've got that really on high. That's lovely.

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We're happy with that.

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And so the salad. Tell us about this, then.

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So solteron, it's a version of another dish called solterito,

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but this is our own version,

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so we changed a few of the ingredients

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and we've got palm hearts in there, feta, and black olives.

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These are Peruvian olives.

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These are Botija olives, but you can use Kalamata, anyway.

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So just de-pip these. Peruvian olives.

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Yeah.

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Taste that. It's delicious.

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Try that. Well, red in colour, as well. Yeah.

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And the colour is gorgeous. That's really nice.

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Botija olives from Peru.

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Right, so we've got plenty of lime juice.

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There's still plenty of lime juice in this one.

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Even though it's a.. No, we just need...

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That's enough, actually, that's absolutely lovely.

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I've kept some for the garnish at the end. Yeah, lovely. Thank you.

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So where can people buy this from?

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This is this chilli that you're on about.

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This Amarillo chilli? It's difficult to find, actually.

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South Devon Chilli Farms does it for a few months of the year

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and a few other suppliers do, but, as I said,

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if you can't find that, a medium-strength red chilli

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will do nicely, with a yellow pepper.

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Right. Now, we've got some palm hearts here.

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Yeah, lovely, we need to cube that... And then I'll make some...

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We'll also make a bit of... We'll cube this.

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We make our own cheese. Paria cheese.

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Cheese that's called queso fresco from Peru.

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He's off again.

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HE LAUGHS

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But here we just use feta. Just to.. Sorry, Carol?

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When you are putting your recipes together, how important is colour?

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Colour's really, really important.

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Again, that's one of the things that people know our restaurant for,

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because all the flavours are different,

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the colours really stand out,

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and they are very seductive-looking dishes, actually.

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So they look beautiful, and that's so important. Colour is important.

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It's like this outfit, you see? We are going to get letters over this.

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I'm just going to say this before we even start,

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we're going to get letters, all right?

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This, I borrowed from Eddie Jordan.

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James, I thought it was

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because you couldn't decide which colour to wear...

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Well, I thought we've got a bit of Peru.

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I couldn't understand, was Peru near the ocean? What was it like?

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And I thought a bit of that. I know he's a surf boy,

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so I thought, well, you know, a bit of both, anyway...

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Wonderful, wonderful hot ceviche to go with your hot colours.

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Right, so we've got, yeah. So that's nearly ready now.

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We're about a minute away. And then this nice little salad. Yeah.

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We're going to dress that in the lime and the oil, yeah? Yeah. OK.

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So you mentioned cooking it on a barbecue.

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The reason why you wet these is you'd do this on a barbecue,

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normally, would you? Yeah, exactly. Exactly.

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So it doesn't completely burn out really quickly.

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So you can manage the heat better.

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OK. Nearly there.

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So I'll leave you to plate up the fish which is now cooked.

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I presume, the clams are just open, it's ready. Yeah.

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We're ready to go. Right. We're ready over here.

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That's your salad. And you want me to top it with...

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What's this stuff you've got? This is alfalfa. Very, very healthy.

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Again, our cuisine is known for colour, for taste,

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but also, they are healthy, healthy dishes.

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And that's what our customers love.

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This is one of the favourite recipes

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that people like when they come to see us.

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And we think it's absolutely gorgeous.

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Do you want anything else? No, this is absolutely perfect.

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I'll put the lime on. Tell us what this is again.

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So this is hot ceviche sea bass and clams

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with Amarillo chilli tiger's milk

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and we've got solteron salad,

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which is an influence coming from Arequipa,

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wonderful city in the southern Peru.

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It's a first for me, but it looks fantastic.

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And I know it's going to taste pretty good, as well.

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You get to dive into this.

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Carol? That was so fast. Very quick, yeah.

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I mean, that's one of the great things about it, isn't it, really?

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The key to this, really, is THAT chilli. Yeah.

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Because, although you said a little bit of...

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You could do it with the yellow peppers and chilli,

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but the flavour of that is just...

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Well, it is not about heat in Peru

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when we're talking about chillies,

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it's about flavour. It's about the aromas.

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And that Amarillo chilli is very, very special. It's got a real kick.

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You don't notice it when it is going down.

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We've calmed it down from the one in rehearsal.

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But it's very tasty. You can taste so many of the different flavours.

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And visually, it's stunning. Absolutely stunning.

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Thank you very much.

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A beautiful plate of food there, Martin,

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and a beautiful pair of pink trousers there, James.

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Coming up, James makes strawberry Charlotte

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for Nik Kershaw,

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but first it's over to Rick Stein, who, this week,

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is going to make any beef lovers out there very jealous.

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I got a tip-off to come here to Cyfarthfa Castle at Merthyr Tydfil.

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I hear they do everything really well. It's a good bite of Wales.

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First of all, you have to have your Welsh rabbit. And it is rabbit.

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Well, no-one knows what rabbit means,

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and some think it should be rarebit,

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but no-one knows what that means either.

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But what the Welsh do really well is to make cakes.

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Now, this is teisen lap,

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which is a very moist cake.

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It's what the miners used to take down the mine

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because it didn't crumble in their lunch tins.

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And this is the king of Welsh cakes, bara brith,

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which means spotted bread.

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You just slice it and cover it with butter.

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Another traditional dish always on the menu here,

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and one I've been really keen to try for ages, is cawl.

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It's a broth using meat, vegetables, and a lovely rich gravy

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which is sometimes served as a soup to start with.

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You just take a hamburger, right?

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Hamburgers come from far distant countries, the beef does,

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places like Mexico, and the buns that they make hamburgers,

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they're made in factories and they are made with lots of sugar.

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And the pickles that go in hamburgers, they come out of jars.

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So why are those foods so popular with people?

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Probably because they are advertised.

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But it's a crazy world we live in

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when this is so good,

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so much better,

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and made with local materials.

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I don't understand it.

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I'm just perplexed.

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I actually made a cawl. I used collar of bacon and lamb,

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and slow-simmered it with leeks, onions and carrots.

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Then I added potatoes and cabbage,

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and I finished it with chopped parsley

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and some crumbled Caerphilly which worked a treat.

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On the way out of the tearoom, I met a couple of local boys.

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Well, actually, they recognised Chalky.

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I asked them if cawl was something they look forward to.

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Well, we've grown up with it

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since we were babies, we were fed on Welsh cawl

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and broth and all that, like.

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So to go to McDonald's is a change, I suppose.

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But, I mean, I just think cawl is better food, you know, it's tastier.

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Well, I've had cawl more times than I've had McDonald's.

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Well, that's the way it's going, not just in Wales,

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but in Italy and France

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where fast-food chains are really taking over.

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But they won't be using beef

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like these famous Welsh Black cattle.

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They're a very hardy breed,

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and totally at home in the central mountains of Wales.

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And that's why I've come to Llanidloes in Powys

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to Edward Hamer's Farm at the head of the Severn Valley.

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Edward's family have been farming these hills for over 100 years.

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And there's not much they don't know

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about these native animals.

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So this is where the Welsh Black cattle graze, then?

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Yeah.

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I mean, it's just a beautiful view here

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and the fields look so wonderful.

0:15:200:15:22

I mean, it's so typical of Britain, isn't it, really?

0:15:220:15:26

Well, yeah, I mean, you know, this is typically mid-Wales.

0:15:260:15:29

I mean, looking up the Severn Valley, here, I mean,

0:15:290:15:31

this is as typical Central Wales valley as you could find.

0:15:310:15:34

I mean, you know, the patchwork panorama you see, I mean,

0:15:340:15:37

that's all down to the farming method

0:15:370:15:40

and the fact that the livestock are here.

0:15:400:15:42

With the shallow soils, the high rainfall,

0:15:420:15:44

and quite rough weather in the winter,

0:15:440:15:46

we can't diversify into anything else.

0:15:460:15:48

Livestock is the only thing we could possibly grow.

0:15:480:15:51

We grow great grass up here and we can convert grass into meat.

0:15:510:15:54

BULL BELLOWS

0:15:550:15:58

THe Hamers have owned a butcher's shop in Llanidloes

0:15:590:16:02

since the 1700s.

0:16:020:16:04

Here, Edward hangs his beef for a few weeks.

0:16:040:16:07

Just look at how the meat has developed naturally,

0:16:070:16:10

and these lovely, thick bits of fat.

0:16:100:16:12

You know, not at all like that stuff

0:16:120:16:14

they stick around joints at supermarkets.

0:16:140:16:16

Well, this is probably my favourite dish in the whole world.

0:16:160:16:19

I'm going to char-grill a whole fore-rib of beef. Look at that.

0:16:190:16:22

And you slice it quite thick, a bit more like a steak,

0:16:220:16:25

and it's just totally different to roast beef.

0:16:250:16:28

Now, I'm going to pre-season this.

0:16:280:16:29

Now, a lot of people say

0:16:290:16:30

don't put salt on meat before you put it on the barbecue,

0:16:300:16:34

for the reason that it sucks out the moisture out of the beef

0:16:340:16:37

and stops it from caramelising in on the outside.

0:16:370:16:39

But believe me, this barbecue is so hot,

0:16:390:16:41

it's not going to make a scrap of difference.

0:16:410:16:43

And you get far better flavour, I think,

0:16:430:16:46

if you like salt, in pre-salted meat.

0:16:460:16:48

The French always do it with steaks.

0:16:480:16:50

I think that's the main reason

0:16:500:16:52

why Steak Frites in France

0:16:520:16:54

tastes different from over here.

0:16:540:16:55

OK, so that's seasoned.

0:16:550:16:57

Now, I'm just going to put a bit of oil on my bars,

0:16:570:17:00

just to make sure the meat doesn't stick as soon as it goes on.

0:17:000:17:03

Don't use a pastry brush - it'll just burn it to smithereens.

0:17:030:17:06

So a bit of kitchen paper's the thing. And on with the beef.

0:17:060:17:10

BEEF SIZZLES

0:17:100:17:12

This is a fatty piece of meat, let's be honest about it.

0:17:140:17:17

Delicious fat, of course, but the one thing you have to do

0:17:170:17:19

when you are cooking on the barbecue,

0:17:190:17:22

a big piece of meat like that, is keep it moving around the barbecue.

0:17:220:17:25

You can't leave it in one place, and sort of put your feet up

0:17:250:17:27

and have a drink,

0:17:270:17:29

you know, because you come back, and you've got, like, charcoal.

0:17:290:17:31

I mean, a bit of flame is a great taste,

0:17:310:17:34

but too much is bitter and horrid.

0:17:340:17:35

So, you know, you've just got to stand over it.

0:17:350:17:38

A little tip, if you do want to do that,

0:17:380:17:40

if you just do the first couple of minutes

0:17:400:17:42

on either side on the barbecue and transfer it to the oven,

0:17:420:17:45

you get nearly the same effect.

0:17:450:17:47

One of the things I'm going to do in a minute

0:17:470:17:49

is just add some wood chips,

0:17:490:17:51

just to get a little bit of smoke flavour in there, as well.

0:17:510:17:54

Not a lot.

0:17:540:17:55

This isn't a smoked piece of meat,

0:17:550:17:57

but it just gives it the taste of the hearth, if you like.

0:17:570:17:59

What I love about this dish is the smell of barbecue.

0:18:040:18:07

I just love... Particularly when you are cooking meat. Fish is different.

0:18:070:18:11

And, actually, cooking fish is quite tricky on a barbecue

0:18:110:18:14

but a big piece of meat like this is just fantastic.

0:18:140:18:18

And you don't have to be too sort of precise.

0:18:180:18:21

Because, actually, you've got a thick bit of meat there.

0:18:210:18:23

And, OK, you've got a bit of a crust on it,

0:18:230:18:26

but inside, you're going to have

0:18:260:18:27

this lovely moist, tender meat.

0:18:270:18:29

And nobody can fail to love it. You know?

0:18:290:18:31

I sort of think about vegetarians like the cameramen

0:18:310:18:34

that's looking at me now, and I think,

0:18:340:18:36

"You poor people, you just don't...

0:18:360:18:38

"You are missing this!"

0:18:380:18:39

I don't mind missing curries, I don't mind missing stews or grills

0:18:390:18:44

or anything, but missing this, nah, nah.

0:18:440:18:47

I'll never be a vegetarian.

0:18:470:18:49

Now this is making bearnaise sauce.

0:18:520:18:54

As my chef friend Simon Hopkinson said of it,

0:18:540:18:57

"Don't be so saucy, bearnaise."

0:18:570:19:00

First, here you have some shallots, white wine, vinegar,

0:19:000:19:03

tarragon and black pepper.

0:19:030:19:05

You just put that all on to boil and reduce right down.

0:19:050:19:09

And while you do that, just crack a couple of egg yolks into a bowl

0:19:090:19:13

and then whisk them with a little bit of water

0:19:130:19:15

to build up a sabayon over some heat.

0:19:150:19:18

You make the sabayon over a saucepan of boiling water,

0:19:180:19:21

and as you whisk it, it gets more and more voluminous.

0:19:210:19:25

You then pour in some clarified butter,

0:19:250:19:28

whisking as you go, building up a nice, thick, viscous sauce.

0:19:280:19:33

And finally, stir in that well-reduced shallot, tarragon

0:19:330:19:36

and white wine vinegar mix,

0:19:360:19:38

some salt and a bit of fresh tarragon,

0:19:380:19:41

just to make the sauce look more attractive

0:19:410:19:43

and give that final aniseedy taste.

0:19:430:19:45

The salad to go with this belongs to a friend of mine

0:19:470:19:50

and is called Patricia Wells's cheesemaker salad,

0:19:500:19:54

because it does go very well with cheese.

0:19:540:19:57

Interestingly, the dressing is made with cream and shallots

0:19:570:20:00

that are steeped in white wine vinegar and just salt.

0:20:000:20:04

And it's quite unusual just having a cream dressing,

0:20:040:20:07

as opposed to an oil one.

0:20:070:20:09

And finally, some very nicely thick-cut chips.

0:20:090:20:13

Well, I have to say, this is a fantastically nice beef.

0:20:150:20:18

I mean, I'm really pleased because it's turned out so well.

0:20:180:20:22

I mean, when you look at beef that is cooked, to my mind,

0:20:220:20:25

to perfection, so the medium rare.

0:20:250:20:28

And I smell the smell of the fire

0:20:280:20:30

and that bit of wood smoke in it.

0:20:300:20:32

I just think, "Well, no wonder I enjoy my job so much."

0:20:320:20:35

It's really about giving people pleasure, you know?

0:20:350:20:37

And if you can get something right like this,

0:20:370:20:39

and you put it down in front of them,

0:20:390:20:41

and you just watch their faces when they eat it,

0:20:410:20:44

you feel so pleased with yourself.

0:20:440:20:45

It's as simple as that.

0:20:450:20:46

And as they say in Welsh, blasus, or as I say, delish.

0:20:530:20:57

Thanks, Rick. Now, seeing that last week's sticky toffee pudding masterclass

0:21:040:21:07

went down so well, I thought I'd do another one with a great British dessert.

0:21:070:21:11

This time with a twist for the summer. It's a Charlotte pudding.

0:21:110:21:14

Thought to have originated about 15th century. Named after Queen Charlotte.

0:21:140:21:18

But normally done traditionally with apples, but we're going to do some

0:21:180:21:21

great summer fruits, particularly strawberries, with this.

0:21:210:21:24

And it is actually a very, very quick dessert, really, to make.

0:21:240:21:27

Normally done with stewed apples, which takes a little bit longer.

0:21:270:21:30

But we're going to then just blend together with some fresh

0:21:300:21:33

English strawberries, which we've got there.

0:21:330:21:35

And then we can make the filling here, which is

0:21:350:21:37

just basically normal chopped strawberries,

0:21:370:21:40

which we are going to cut up into sort of decent-sized pieces.

0:21:400:21:43

Now, the reason for this is we are going to cook it very,

0:21:430:21:46

very quick, because this will take no more than about five or

0:21:460:21:49

six minutes to cook, so we've got the fresh fruit in here.

0:21:490:21:53

And then the reason why I like this pudding is that it uses nice,

0:21:530:21:57

thin, proper sliced bread -

0:21:570:22:00

none of that fancy sort of French baguette sort of stuff, boys.

0:22:000:22:03

Proper white sliced bread. And use a cutter for this

0:22:030:22:06

because we're making it in one of these little moulds.

0:22:060:22:08

So the small disc will be for the bottom,

0:22:080:22:10

the large one's going to be for the top. Clever.

0:22:100:22:13

And then we need three pieces of bread, or four pieces of bread.

0:22:130:22:17

We just remove the crusts off this, really.

0:22:170:22:19

And this is where, if you get a larger loaf,

0:22:190:22:22

you'll get two nice pieces out of a larger loaf.

0:22:220:22:25

But if we just remove the crusts,

0:22:250:22:26

this is just going to go round the edge.

0:22:260:22:29

A bit of melted butter, of course.

0:22:290:22:30

That's not the reason why I chose this recipe, really,

0:22:300:22:33

but... A bit of melted butter.

0:22:330:22:35

Dip it both sides in the bottom of the mould.

0:22:350:22:38

And then what you do with the bread is just overlap it.

0:22:380:22:41

And you take this. This is where I thought one of the pies,

0:22:420:22:44

particularly a meat-based pie, was made back then.

0:22:440:22:49

But it is a really simple recipe.

0:22:490:22:51

Really. And you just normally put stewed apples in, but what we are

0:22:510:22:55

going to do is just put the bread in like that, just carefully.

0:22:550:22:59

And then one more piece, just overlapped, in that corner.

0:22:590:23:03

Don't be too worried about pushing it into the edges at the moment

0:23:030:23:06

because then what you do is you grab the fruit, which we've got here.

0:23:060:23:10

A little bit of the sauce. No sugar at all, just the fresh berries.

0:23:100:23:15

Mix this together.

0:23:150:23:16

Really, place it all in there.

0:23:170:23:19

This is... When you're doing it with apples certainly,

0:23:190:23:22

press it down really well.

0:23:220:23:23

These will have a habit of souffle-ing up,

0:23:230:23:26

so you can put plenty in like that.

0:23:260:23:29

A decent amount.

0:23:290:23:32

Of filling in, that is.

0:23:320:23:34

And then just top it with a piece of bread,

0:23:350:23:37

just double dipped in that butter again. Press it down.

0:23:370:23:42

It's a good dinner party dish, this, because you can make

0:23:420:23:45

these in sort of teacups, as well, if you haven't got these moulds.

0:23:450:23:48

Pop it in the fridge. And then cook it when you want it.

0:23:480:23:51

And really from the fridge, it's going to take about six minutes.

0:23:510:23:55

But from this, it will take no more than about four minutes.

0:23:550:23:57

Quite hot oven.

0:23:570:23:59

450, 470 degrees Fahrenheit, about 220 degrees centigrade.

0:23:590:24:03

Nice and hot. And I'm going to do a nice little custard on that.

0:24:030:24:06

I mentioned at the top of the show, congratulations on your new album.

0:24:060:24:09

This is your eighth album. It is my eighth album.

0:24:090:24:11

Does it get any easier,

0:24:110:24:12

or does it get any better having a break or not?

0:24:120:24:14

It gets harder, I think, yeah,

0:24:140:24:16

because you don't want to repeat yourself.

0:24:160:24:19

Yeah, it's harder, and you haven't got the sort of youthful vigour

0:24:190:24:23

and energy that you did have. Come on!

0:24:230:24:25

I was watching your videos last night. No! I was watching.

0:24:250:24:28

You've got to go on YouTube and watch some of these videos...

0:24:280:24:31

You really don't. LAUGHTER

0:24:310:24:33

Yeah, you really should do.

0:24:330:24:35

I Won't Let The Sun Go Down On Me, what was the...?

0:24:350:24:37

There were two of those. The first album?

0:24:370:24:40

Yeah, that was the very first single,

0:24:400:24:42

and the first one was basically, for some bizarre reason, me

0:24:420:24:45

walking about with loads of chickens.

0:24:450:24:46

There were chickens in this video. There were chickens in it.

0:24:460:24:49

Do you want to know what was in it? Yeah, you tell me.

0:24:490:24:51

Listen to this. You had maypoles, knights in cardboard armour,

0:24:510:24:57

painted kids,

0:24:570:24:59

a pinball machine, chicken, a boat, a moat, a goat,

0:24:590:25:04

and you covered in a funny-looking white powder. Yeah.

0:25:040:25:07

That was it, that was the '80s, wasn't it? It's obvious. Absolutely.

0:25:070:25:11

Sounds like one of my pastry chef's dreams. Exactly.

0:25:110:25:14

LAUGHTER

0:25:140:25:15

We redid that, we remade that one

0:25:150:25:18

when it was a rereleased in the following summer.

0:25:180:25:21

Was that your biggest song to date? It was one of three, I guess.

0:25:210:25:25

Yeah, Wouldn't It Be Good and The Riddle were pretty big.

0:25:250:25:28

Wouldn't It Be Good was launched first. Didn't it...? No, it was the other way round.

0:25:280:25:32

I Won't Let The Sun Go Down was first,

0:25:320:25:35

then it was kind of a minor radio hit.

0:25:350:25:36

Right. Then Wouldn't It Be Good came out in 1984.

0:25:360:25:40

And that went massive.

0:25:400:25:42

And then we rereleased I Won't Let The Sun Go Down On Me.

0:25:420:25:46

What do you feel about that? What do you feel about the old songs now?

0:25:460:25:49

You've written the new one, you've written for loads of people as well.

0:25:490:25:52

Songwriting's in your blood. What do you feel about the old ones? I've kind of...

0:25:520:25:55

I think you have to respect them because they're kind of... They've been very good to me.

0:25:550:25:59

And they still are over the years.

0:25:590:26:01

And I love playing them live, I still love playing them live.

0:26:010:26:04

And it's kind of like, it's like a shared experience

0:26:040:26:06

when the crowd is into it.

0:26:060:26:08

And they are great things to have in this set

0:26:080:26:10

because you can sort of play a new one and then

0:26:100:26:13

when their eyes start glazing over, you can chuck an old one in.

0:26:130:26:16

And the new one, it's obviously great songwriting,

0:26:160:26:20

I'm always listening to it.

0:26:200:26:22

But you also play quite a lot of instruments on there, particularly the guitar.

0:26:220:26:26

Yeah. I do a lot of it myself because I'm cheap, basically.

0:26:260:26:29

LAUGHTER

0:26:290:26:31

It's the best way.

0:26:320:26:33

And a bit of a control freak, so that's why that happens.

0:26:330:26:37

You've collaborated with some pretty major artists.

0:26:370:26:40

You know, people that we'll know about now.

0:26:400:26:43

Gary Barlow, that kind of stuff. Ronan Keating you've co-wrote for, as well.

0:26:430:26:47

Yeah, yeah, the Gary thing, that wasn't our finest hour,

0:26:470:26:50

either of us. We probably wrote the worst song we've ever written.

0:26:500:26:54

Really? Yeah. Together, yeah.

0:26:540:26:56

That was during his period when he'd just made his first solo album.

0:26:560:27:01

And he couldn't get arrested.

0:27:010:27:04

Funnily, he doesn't phone me up now, I don't know why. It's funny.

0:27:040:27:09

We'll forgive you for that one. So, when does your tour start?

0:27:090:27:12

Because this is promoting the new album. Yes, it starts on September...the 19th.

0:27:120:27:17

Is that correct? Yes, I've got to get that right. Check with the wife.

0:27:170:27:20

Check with the wife. And it finishes on the 28th at Shepherd's Bush. So we go Sheffield...

0:27:200:27:25

No, geographic. Let's start at the top. We go Glasgow...

0:27:250:27:29

It's the cheaper way if you go north to south. Yeah, it's not...

0:27:290:27:32

We don't actually do this, though, because that would be too easy.

0:27:320:27:35

We're playing Glasgow, Liverpool, Sheffield, Bristol.

0:27:350:27:40

And what about your fanbase, have they followed you along? Or a new fanbase, as well?

0:27:400:27:44

There's... The old guard are still there. Bless them.

0:27:440:27:50

But... Yes, there's new people. There's people that don't even know the old stuff,

0:27:500:27:54

which is quite astonishing. Because the new album is a good mix,

0:27:540:27:57

a mixture of folk and rock and a bit of everything, really. I'm very confused, James.

0:27:570:28:01

That's the problem. I've been exposed to so many different kinds of music

0:28:010:28:06

over the years, so that's just what comes out, there's no kind of...

0:28:060:28:09

Because I've got track three going round in my head, that Runaway truck. A great track.

0:28:090:28:13

Thank you. What would be your favourite from the album? Mine was number three

0:28:130:28:16

and number ten, I would say. That... Yeah, number 11...

0:28:160:28:20

I kind of... There's this track called The Bell, which I'm very proud of.

0:28:200:28:24

And Runaway is good.

0:28:240:28:26

It's a masterpiece, basically, James. It is.

0:28:270:28:31

Everybody's got to go and buy it. Exactly, they do. And go on the tour with you, as well. There you go.

0:28:310:28:35

Right, we're just going to basically just... I've made a little bit of

0:28:350:28:38

custard there, I've got my strawberries here. Just to finish this off.

0:28:380:28:42

That pudding just sits in the oven, really, that's the key to that one.

0:28:420:28:45

And all you do with this is just... Nice hot oven, that's the key to it.

0:28:450:28:49

I'll leave that in, just for 30 seconds.

0:28:510:28:53

Meanwhile, I'll just recap what we've got in here.

0:28:530:28:55

This is basically just custard.

0:28:550:28:57

We've got in here double cream, milk and vanilla.

0:28:570:29:01

Sugar, eggs. Egg yolks. Fundamentally.

0:29:010:29:04

And basically we just heat it up. And then pass it through a sieve,

0:29:040:29:07

there's about four egg yolks gone in there. Pass it through a sieve.

0:29:070:29:09

You know when it's ready when it just goes through the sieve, you end up with this.

0:29:090:29:13

This is what looks like the omelettes we normally get on Saturday Kitchen.

0:29:130:29:17

In the bottom of this pan. But it just starts to separate in the bottom.

0:29:170:29:20

But not in this pan - it's very important it doesn't separate,

0:29:200:29:22

otherwise it tastes very similar to scrambled egg, that kind of stuff.

0:29:220:29:26

And all we do is just take this - this is fresh custard sauce.

0:29:260:29:29

And we could actually mess around with a little

0:29:290:29:31

bit of liquid nitrogen. You could. If we had any.

0:29:310:29:36

And then turn that into ice cream.

0:29:360:29:37

But you can just put that in an ice-cream machine,

0:29:370:29:39

it churns into ice cream. It's as simple as that.

0:29:390:29:41

A few strawberries on the top there. Keeping it nice and simple.

0:29:410:29:45

Because, obviously, if you do watch Saturday Kitchen, you know

0:29:450:29:48

that I'm into sort of healthy food

0:29:480:29:50

and all that. Yeah, yeah.

0:29:500:29:52

We'll just put a little bit of that on.

0:29:540:29:56

But I forgot to mention,

0:29:580:30:00

the actual videos was almost as good as the haircuts back in the '80s.

0:30:000:30:03

You had a serious head of hair in the '80s. I did.

0:30:030:30:06

You know, I've gone for the low-maintenance version.

0:30:060:30:10

Gone for the low-maintenance! Yeah.

0:30:100:30:12

It was a lot of work, that was. You wouldn't believe it.

0:30:120:30:15

You like your puds, don't you, James?

0:30:150:30:17

I do like my puddings. And we just pop a little bit of that on there.

0:30:170:30:20

When you watch it on telly, you don't actually believe

0:30:200:30:23

those ovens are real, you think they're fake ones.

0:30:230:30:25

"Here's one I did earlier," like Blue Peter.

0:30:250:30:27

We've got Antony Worrall Thompson out the back! There's no back to it!

0:30:270:30:30

THEY LAUGH

0:30:300:30:32

There's smoke coming out of them and everything! Wonderful.

0:30:320:30:36

It's really happening live.

0:30:360:30:38

Gregg Wallace is around the corner washing up! THEY LAUGH

0:30:380:30:42

And there you have it. It'll be hot but delicious, as well.

0:30:420:30:46

You didn't get this on Saturday Superstore! THEY LAUGH

0:30:460:30:49

A bit of that. A bit of that. Ashley is too young.

0:30:490:30:53

He's thinking, "What's he talking about?"

0:30:530:30:55

I'll have to get on YouTube!

0:30:550:30:57

You don't remember tapes and stuff like that, do you?! No.

0:30:570:31:00

Oh. Happy with that? Mmmm.

0:31:000:31:02

A really tasty yet super simple dessert - got to give that a go.

0:31:070:31:11

Now we're taking a look back at some of the tastiest dishes

0:31:110:31:14

from the Saturday Kitchen archives

0:31:140:31:15

and we've barely scratched the surface.

0:31:150:31:18

Up next, it's the amazing Angela Hartnett

0:31:180:31:20

with a dish that's perfect for a summer lunch.

0:31:200:31:23

It's the ever-inspirational Angela Hartnett. Thank you!

0:31:230:31:26

What a nice welcome. There you go. Oh, bless you.

0:31:260:31:29

I feel like we're back to normal now.

0:31:290:31:31

Have you stopped the dancing now? Yeah.

0:31:310:31:33

I've still got the image of you in a suit on the dance floor.

0:31:330:31:36

And a jumper! Was it pink, the jumper?

0:31:360:31:39

It was pink, actually, yeah!

0:31:390:31:40

Go on, then.

0:31:400:31:41

What we are going to be doing today, when I take that little leg off,

0:31:410:31:44

we are just going to bone the chicken down to eight nice pieces.

0:31:440:31:47

Saute that off - we're going to serve it with some roasted peppers,

0:31:470:31:51

some beautiful chorizo, finish with sage, a touch of lemon juice

0:31:510:31:54

and you're going to make me some aubergine with some onion

0:31:540:31:57

and tomato, finish with some cumin, coriander and a bit of basil.

0:31:570:32:00

Sounds good to me. So, quite Spanish.

0:32:000:32:02

I only asked you for the name of the dish, not the entire description, but anyway, that's...

0:32:020:32:06

You know me, I like to talk, James. HE LAUGHS

0:32:060:32:09

I'm trying to do that to stop you dancing, you see.

0:32:090:32:11

That's what the producer said.

0:32:110:32:12

He said, "Talk, talk a lot." So, chicken.

0:32:120:32:14

You're going to cut that into... saute, yeah?

0:32:140:32:17

Yeah, just so it's sauteed down. So it's quicker to cook, you know.

0:32:170:32:20

And I like the idea because it's sort of a one-pot wonder, really.

0:32:200:32:23

And then you can basically put it all on the table,

0:32:230:32:26

everyone can eat it out of the pan,

0:32:260:32:27

it's sort of the best way to do it, I think.

0:32:270:32:30

The colander's back. The colander's back, yeah, but there's no...

0:32:300:32:33

Well, there are tomatoes in this dish,

0:32:330:32:34

but none at the moment for that, so...

0:32:340:32:36

You salt the aubergine, yeah?

0:32:360:32:37

Yeah, we were having this little discussion.

0:32:370:32:39

You see, I do it, not so much cos of the flavour

0:32:390:32:41

and the bitterness, cos I think you're right, there is none,

0:32:410:32:44

but I think it's more the fact that it takes out some of the liquid,

0:32:440:32:48

so that when you fry it it's not so oily. And there it is.

0:32:480:32:51

There we go. Nathan, does that excite you?

0:32:510:32:54

I can make something with that. Keep it, keep it, he wants it.

0:32:540:32:58

Right, we've got our juice. And then fry that off?

0:32:580:33:00

Yeah, fry that off and then we're going to add our onions

0:33:000:33:03

and tomato to it, so we have this nice sort of...

0:33:030:33:05

It's like a caponata, which is a real southern Italian dish,

0:33:050:33:08

but we're going to spice it up with a bit of cumin there.

0:33:080:33:10

Yeah. So...

0:33:100:33:12

Now, you've made this look quite easy and quick.

0:33:120:33:14

Well, yeah, I think it is quite easy and quick.

0:33:140:33:16

What, to chop up a chicken like that? Yeah, maybe not, maybe not.

0:33:160:33:20

But I do it because I think people... Zoe's going...

0:33:200:33:23

I know, you've just got to do it with confidence, haven't you, Angela?

0:33:230:33:26

I'm thinking, "I can do that." Just think of someone when you do it.

0:33:260:33:29

OK. Oh, there is plenty of people I could think of, yeah.

0:33:290:33:31

Have that madness to you. When you've done it a couple of times...

0:33:310:33:34

I just think it would look like a chicken nugget

0:33:340:33:36

if Zoe's let loose with a knife in the kitchen. That's a bit harsh.

0:33:360:33:39

I'm not good in the kitchen, Angela. I'm not.

0:33:390:33:42

So, that's like that.

0:33:420:33:43

Right, so, thighs, legs, two pieces of breast...

0:33:430:33:45

Thighs, legs, breast, exactly, all ready like that.

0:33:450:33:47

We're going to put a little bit of oil in there, just a touch.

0:33:470:33:51

Fry off the old onion. Yeah.

0:33:510:33:53

Just a little bit there. And season that up.

0:33:540:33:57

Then skin-side down, cos what you're doing here is

0:33:570:33:59

just to get that lovely colour on the skin, really.

0:33:590:34:02

You're not cooking it cos you're going to finish it all in the oven.

0:34:020:34:04

Now, this is unusual for you, Spanish food and all that,

0:34:040:34:07

cos I thought you were... Italian through and through.

0:34:070:34:09

Well, yeah, but I think Spanish food...

0:34:090:34:11

I love the spiciness of it because, you know,

0:34:110:34:13

it has that sort of Moorish influence to it

0:34:130:34:15

and I love chorizo and that sort of paprikaness. So...

0:34:150:34:18

But, yeah, it's partly for a little bit of self-publicity

0:34:180:34:22

because I've just got a new book out and it's...

0:34:220:34:24

GUESTS LAUGH Sorry, did I say that?

0:34:240:34:26

And... And so... Go on, then.

0:34:270:34:30

Go on, so, a little bit of self-publicity, so that's why.

0:34:300:34:33

And it's in the book, so it's a great little dish,

0:34:330:34:36

and the whole point is it's these quick sort of one-pot wonders that

0:34:360:34:39

you can do all at once, so you don't have to spend hours in the kitchen.

0:34:390:34:42

I mean, I love you, Nathers,

0:34:420:34:44

there's no 14-hours tomato in a colander in that book, you know.

0:34:440:34:48

Sounds good. It'll be good.

0:34:480:34:51

The chicken, you're just going to brown that off?

0:34:510:34:53

Just brown that off, just slicing up the chorizo now. That's one side.

0:34:530:34:57

Now, this is the picante one,

0:34:570:34:58

the spicier one of the two, innit, really?

0:34:580:35:01

Yeah, quite spicy, but it will give off this fantastic oil

0:35:010:35:04

that you see as well, which will all add to the flavour of it.

0:35:040:35:08

I feel like I've spent an hour just chopping tomatoes.

0:35:080:35:11

I know, it gets better. You're getting better at it.

0:35:110:35:13

I think we've got tomato dessert lined up as well now,

0:35:130:35:16

something like that.

0:35:160:35:17

Yeah. I love the idea of everything in one pot.

0:35:190:35:22

It's so much easier, like...

0:35:220:35:23

You know, when you've got the kids, you've got everyone to feed,

0:35:230:35:26

but all in one pot is a great idea. Then just put it on the table.

0:35:260:35:29

You're thinking about the washing up. That's what I'm thinking.

0:35:290:35:31

Smart, very smart though.

0:35:310:35:33

That's how it should be. Right, so we just check the colour of this.

0:35:330:35:36

Yeah. You all right? Beautiful.

0:35:360:35:39

That's what you're just looking for, a nice bit of colour there.

0:35:390:35:43

Perfect. And it's going to roast in the oven as well.

0:35:430:35:45

So, I've got the onions sweating off there with the tomatoes.

0:35:470:35:49

Perfect, good man. There you go.

0:35:490:35:51

Now, you're not just working on the restaurant at the moment, are you?

0:35:510:35:54

You are doing other stuff.

0:35:540:35:56

Other stuff, yeah, I look after Whitechapel Gallery, which is

0:35:560:35:59

down in the East End, very near my house,

0:35:590:36:01

which is very convenient, which we like. Right.

0:36:010:36:04

And I do that with this catering company, Smart Hospitality,

0:36:040:36:07

so we do that in combination.

0:36:070:36:09

And then, yeah, maybe next year a few other bits and bobs.

0:36:090:36:11

I'm going up to Silverstone after, you'll like that. Ooh!

0:36:110:36:15

Not cos I like cars, but I'm doing a dinner up there.

0:36:150:36:17

The cars are actually wasted on me. I'm a total...

0:36:170:36:20

The worst person to go up there!

0:36:200:36:21

JAMES LAUGHS But, you know.

0:36:210:36:23

They said, "Do you want to watch?" I said, "No interest,

0:36:230:36:25

"I don't get it". Sorry, James, you know, it's just the way.

0:36:250:36:28

Don't look at me, I'm going back to Ibiza this afternoon.

0:36:280:36:30

F1 drivers, do they have to eat or do they have to be light? CONVERSATION DROWNED OUT

0:36:300:36:33

A bit of that in there. You got a bit of olive oil in there?

0:36:330:36:36

Olive oil. And just to sort of start the cooking off,

0:36:360:36:39

put that in there, perfect.

0:36:390:36:41

We're going to put in a little bit of sage as well, cos I think

0:36:410:36:43

sage goes really great with sort of any pork products, which is fab.

0:36:430:36:47

So what do you cook a Formula 1 car driver? Cos they don't eat much.

0:36:470:36:49

Or they do eat much, but they're really...small. What are we doing?

0:36:490:36:52

We're doing a lovely risotto to start with,

0:36:520:36:55

then we're doing a little crab dish

0:36:550:36:57

and then finishing off with some roasted fillet of beef, actually.

0:36:570:37:00

Ah! So perfect for you, Zoe, there, you see. Steak, oh!

0:37:000:37:03

Right, so just literally if we could get those sauteed off.

0:37:030:37:07

Straight in there, that all goes in together.

0:37:070:37:10

Then we finish it with a little bit of lemon zest,

0:37:100:37:14

which is just grated on top.

0:37:140:37:15

And if you feel that, you know, when you put it in the oven, it might

0:37:150:37:18

look a bit dry, just add a little bit of water and it'll be fine.

0:37:180:37:22

Finish with a nice squeeze of lemon.

0:37:220:37:24

OK.

0:37:240:37:26

Right, I'm going to probably put that onto that pan, actually.

0:37:260:37:29

And that's there. So I can put this in here.

0:37:290:37:31

You can pop it in the oven, yeah. Beautiful. Beautiful.

0:37:310:37:34

Oh, herbs, we always forget the herbs, so, a little bit of...basil.

0:37:340:37:39

You can take the Devil's food, coriander.

0:37:390:37:42

I can't deal with that. Devil's food?

0:37:420:37:43

Why do you put it in there then if you...?

0:37:430:37:45

Well, I think you have to as a chef, you've sort of got to be,

0:37:450:37:48

you know, not necessarily do everything you like,

0:37:480:37:50

and coriander goes really well with the cumin and the aubergine.

0:37:500:37:53

But it's not something I like, you know?

0:37:530:37:55

And then also I'm quite upset now cos there was a recent article

0:37:550:37:58

that said people that don't like coriander are basically

0:37:580:38:01

quite stupid and people that love it are quite intelligent!

0:38:010:38:03

I was like, "Thanks for that, that makes me feel really, you know..."

0:38:030:38:07

So, I'm sure you love it, James, don't you? I love coriander.

0:38:070:38:10

Exactly. Can't get enough of it.

0:38:100:38:12

Yeah, all the time.

0:38:120:38:13

So, and also I get very... All the time, I'm always using... Mmm!

0:38:130:38:17

Oh, delicious! I always use basil, so I have to be a bit adventurous.

0:38:170:38:21

And we're just going to finish - a little bit of red wine there,

0:38:210:38:24

vinegar rather, and a touch of the cumin, which should...

0:38:240:38:27

Perfect, there.

0:38:270:38:29

OK, let's give that a little stir.

0:38:300:38:32

And we've got toasted pine nuts here. Yeah.

0:38:320:38:35

Throw those in now as well. Them in there?

0:38:350:38:38

Yep, fantastic.

0:38:380:38:39

And this, you can do as a little veggie dish separate, you know.

0:38:390:38:42

It's going with the chicken, but if you don't want it...perfect.

0:38:420:38:45

Seasoning, or...? Yes, please. Thank you very much.

0:38:450:38:48

Beautiful.

0:38:480:38:49

Black pepper? Yeah, a little bit.

0:38:490:38:52

A little bit. Beauty.

0:38:520:38:56

That's it. Ooh, crikey! So, how long's that chicken had in the oven?

0:38:560:38:59

It's had about 35 to 40 minutes. Right.

0:38:590:39:01

OK, so you've got the...

0:39:010:39:02

And you get this lovely, yellowy coloured oil,

0:39:020:39:05

orange-coloured oil from it, don't you?

0:39:050:39:07

Yeah, which is all the juices from the chorizo. Yeah, perfect.

0:39:070:39:10

We put a little bit there.

0:39:100:39:11

And that's what I like, you could put that in a pot on the table,

0:39:110:39:14

serve the chicken in another pot...

0:39:140:39:16

And you plugged your book, but you didn't mention what it was called.

0:39:160:39:19

Sorry, yeah, so silly, it's that coriander, you see! Taste Of...

0:39:190:39:22

Taste Of Home, it's called.

0:39:220:39:24

So, dishes like this that you literally, you know,

0:39:240:39:27

one-pot wonders, pot on the table.

0:39:270:39:29

Can you pour a little bit of the oil, James,

0:39:290:39:31

cos I'll spill that all over me?

0:39:310:39:32

It's very pink, this episode, isn't it?

0:39:340:39:37

Cos the chorizo oil, the pullover, the... You know, Nathan...

0:39:370:39:40

Just saying, there's a theme to it. There is a theme. Remind us again.

0:39:400:39:44

So you've got roasted pork, roast chicken with chorizo,

0:39:440:39:47

red peppers, finished with spiced aubergine and coriander leaves.

0:39:470:39:50

Coriander. Beautiful, thank you, James.

0:39:500:39:53

ANGELA LAUGHS Thanks, my love. OK.

0:39:530:39:56

There you go. Right, looks fantastic. Smells incredible.

0:39:580:40:01

We're ready, smells great. Smells great? Dive into that one. Oh!

0:40:010:40:05

Thank you, Angela, this looks delicious. It is great, simple food.

0:40:050:40:08

There you go. And the sausage and the chicken are a great combination.

0:40:080:40:11

There are certain things that go well in life

0:40:110:40:13

and they always do, you know.

0:40:130:40:15

But that and scallops really work as well. It's true...

0:40:150:40:17

You could change the meat as well, couldn't you? Different meat...

0:40:170:40:20

Lamb and stuff like pork.

0:40:200:40:21

Oh, pork would be perfect with it, yeah, something like that.

0:40:210:40:24

I don't think you'll get any of that after Danny's finished!

0:40:240:40:26

That looked pretty good. Now it's Keith Floyd time again,

0:40:310:40:34

and this week he's cooking up a little lunch

0:40:340:40:36

for some Spanish grape-pickers.

0:40:360:40:38

This is the land of Don Quixote and Sancho,

0:40:430:40:46

the land of vast skyscapes

0:40:460:40:48

and vast acreages of vineyards and olive groves.

0:40:480:40:50

But not many people come here, you know, on holiday, but I do,

0:40:500:40:53

and not on an old nag like Don Quixote had -

0:40:530:40:55

I've got my own 178-seater bus called Julia.

0:40:550:40:59

And Clive and I, who's my sort of Sancho,

0:40:590:41:01

are going to take you on a magical mystery gastronomical tour

0:41:010:41:04

to discover the lovely things like manchego cheese,

0:41:040:41:07

which is made from sheep's milk, and unique to this region.

0:41:070:41:09

Like the wonderfully drinkable light red wine.

0:41:100:41:13

Do you know, over 80% of Spain's wine comes from this region.

0:41:130:41:17

HE SWALLOWS

0:41:170:41:18

And jolly drinkable it is too.

0:41:180:41:20

And these wonderful little things -

0:41:200:41:22

aubergines, pickled in olive oil, vinegar and Pimento.

0:41:220:41:26

They're absolutely scrumptious.

0:41:260:41:28

So why don't you come with me, and Clive, who'll take the pictures,

0:41:280:41:31

and discover some of the wonderful dishes around here -

0:41:310:41:34

the partridge, the estofado, and the Pisto Manchego.

0:41:340:41:36

I'm not - that's the name of the dish.

0:41:360:41:38

The wine in Spain comes mainly from the plain.

0:41:380:41:42

Oh, yes, it does! It really does.

0:41:420:41:45

And most of it, dear gastronauts, comes from the Airen grape,

0:41:450:41:48

the most common in La Mancha.

0:41:480:41:50

Now, my director loves vineyards and grapes and grape-pickers,

0:41:500:41:53

especially if they have long, flowing raven hair

0:41:530:41:55

and are slim of hip.

0:41:550:41:57

He said, "Stop the coach, and see if they'd like some lunch."

0:41:570:41:59

I shot into the local supermarket and bought a few ingredients,

0:41:590:42:02

chatted to a few bar owners,

0:42:020:42:04

and came up with a classic dish of La Mancha,

0:42:040:42:06

which is called estofado de patatas.

0:42:060:42:09

Stew of potatoes.

0:42:090:42:11

But in fact it has more than just potatoes in.

0:42:110:42:13

So often as with Spanish cooking, it has tomatoes and peppers.

0:42:130:42:16

In fact, Clive, why don't we spin round the ingredients

0:42:160:42:18

and show the viewers exactly what we've got? Down here, if you would.

0:42:180:42:21

First of all, our finely chopped red and green peppers.

0:42:210:42:24

Over to here to some lovely sliced potatoes.

0:42:240:42:27

Some little cubes of meat,

0:42:270:42:29

which I've already fried in olive oil and garlic,

0:42:290:42:31

a load of tomatoes, and underneath there -

0:42:310:42:34

come back up to me when you've looked at it -

0:42:340:42:36

under there I've got some meat stock.

0:42:360:42:38

We've also got, Clive, back over here, obviously some olive oil,

0:42:380:42:41

salt, pepper, lots of garlic, and because...

0:42:410:42:44

That's a grape tractor just starting up behind us.

0:42:440:42:47

They are picking grapes here, we have to let them carry on with it.

0:42:470:42:50

But the whole essence of La Mancha, really, can be summed up

0:42:500:42:53

in this little box here. Difficult to see,

0:42:530:42:55

but it is the fabulous and expansive saffron.

0:42:550:43:00

On 23rd September each year,

0:43:000:43:02

thousands of children and mothers

0:43:020:43:03

and fathers and uncles and aunties and grandparents

0:43:030:43:06

go around the place picking little stamen from the crocuses,

0:43:060:43:08

or the croci, in case you didn't know where saffron came.

0:43:080:43:11

Anyway, that's enough wittering from me, let's do some cooking.

0:43:110:43:14

Here, Clive, already in the pan with some lovely Spanish olive oil,

0:43:140:43:18

some finely chopped onions, OK,

0:43:180:43:20

turned to their golden brown,

0:43:200:43:23

then we add our red and green peppers...like that.

0:43:230:43:27

This isn't getting the usual sizzling effect you'd hope for.

0:43:270:43:30

We are in the middle of a field, and the wind is blowing the gas

0:43:300:43:33

and it's cooking very intermittently underneath there.

0:43:330:43:36

Anyway, we put those in.

0:43:360:43:37

Then we add...

0:43:370:43:39

..our tomatoes, which have all been peeled and cut up into small cubes.

0:43:410:43:45

And we sweat that right down for about 20 minutes

0:43:470:43:50

until we just have a lovely, smooth, rich pepper, tomato and onion paste.

0:43:500:43:56

OK? Big fat close-up on that, please, Clive.

0:43:560:43:59

Now, the Airen grape is quite unprepossessing.

0:44:010:44:04

In fact, the wine snobs...I mean, sorry, the wine experts...

0:44:040:44:07

haven't even heard of it.

0:44:070:44:08

But this robust grape produces the most drinkable

0:44:080:44:11

light, fruity red wine.

0:44:110:44:13

Not only can you quaff it with fish or fowl, it's not expensive.

0:44:130:44:16

Senora, por favor, and thanks for telling me about it.

0:44:160:44:20

Yeah, riojas are great, I know,

0:44:200:44:22

but it really is pleasing to find something so drinkable

0:44:220:44:25

that won't break the bank. Anyone can enjoy this one.

0:44:250:44:28

Anyway, about 15 minutes have gone by.

0:44:280:44:30

The peppers and the tomatoes have sweated down beautifully,

0:44:300:44:33

and it's time for a little slurp of the old Val de Penas.

0:44:330:44:36

Very nice stuff indeed. Anyway, Clive, back over here, please.

0:44:360:44:39

See? They're beautifully soft now.

0:44:390:44:43

All the unnecessary moisture has gone out of them,

0:44:430:44:46

and it's time to add the other ingredients.

0:44:460:44:48

You can stay there if you like, old bean, actually.

0:44:480:44:50

We'll add the bits of pre-fried meat -

0:44:500:44:52

beef, in this instance.

0:44:520:44:54

You could use pork if you wanted to,

0:44:540:44:56

you could use veal if you so like it.

0:44:560:44:57

That goes into there, then we have a load of garlic.

0:44:570:45:00

OK, let's throw all that in.

0:45:020:45:04

Then, as I said, the most important part of this dish in many ways

0:45:040:45:08

is in fact the potatoes,

0:45:080:45:09

which were harvested just up the road from here yesterday,

0:45:090:45:12

as a matter of fact.

0:45:120:45:14

They're cold, raw, peeled, with their water,

0:45:140:45:17

straight into there.

0:45:170:45:19

Like so. Then a bit of this lovely stock.

0:45:200:45:22

Just a bit of beef stock to cover the potatoes,

0:45:230:45:27

cos this is, as I say, a potato soupe - it's not a beef stew.

0:45:270:45:30

OK. And then the lovely luxurious bit -

0:45:300:45:34

as much of this as you can afford to put in. The saffron.

0:45:340:45:38

Cos when this dish is finished,

0:45:380:45:41

it should actually reflect the colours,

0:45:410:45:43

the rust reds and the ochre, of the La Mancha landscape.

0:45:430:45:48

And...

0:45:480:45:50

There we are. That's in its fairly raw state.

0:45:500:45:53

The lid needs to go on, it needs to cook for about 40 minutes now.

0:45:530:45:57

The next time you see it,

0:45:570:45:59

it'll be in the hands of smiling but hungry grape pickers.

0:45:590:46:02

Right, where's the lid? There it is.

0:46:020:46:04

Do you know, I cook in these absurd locations,

0:46:120:46:15

and sometimes I'm not 100% proud of the result.

0:46:150:46:17

But this dish, I'm really pleased with.

0:46:170:46:19

It does reflect the area - the wonderful flavours of the saffron,

0:46:190:46:22

peppers, garlic, beef and potatoes.

0:46:220:46:25

It's substantial, wholesome and wonderful.

0:46:250:46:28

I hate these sequences where I have to serve it up.

0:46:310:46:34

Even after all these years, I still get very nervous.

0:46:340:46:37

I'm quite convinced, because this was and is a spontaneous gesture

0:46:370:46:40

on our part, these people think we're playing a joke on them.

0:46:400:46:43

After all, how often does this happen? An Englishman

0:46:430:46:45

appears from the middle of nowhere in a great big coach

0:46:450:46:48

and offers to cook them lunch in the middle of a vineyard.

0:46:480:46:50

They must think I'm barking mad.

0:46:500:46:52

But, you know, it made them laugh,

0:46:560:46:59

and if a good honest plateful of food

0:46:590:47:01

can put a smile on someone's face then it can't be bad.

0:47:010:47:04

In fact, although they regarded me as a mad Englishman,

0:47:040:47:06

they really liked it!

0:47:060:47:07

ALL LAUGH

0:47:070:47:09

THEY SPEAK SPANISH

0:47:090:47:12

Except, of course, I didn't use enough salt,

0:47:180:47:22

and they prefer the gravy or the sauce to be drier,

0:47:220:47:25

and, while we're at it,

0:47:250:47:26

they thought I'd been a bit mean with the spices.

0:47:260:47:28

But they all came back for seconds. They really did.

0:47:280:47:32

They did! They really did!

0:47:320:47:34

SPANISH MUSIC PLAYS

0:47:340:47:36

So, like Don Quixote, it's onwards, ever onwards

0:47:510:47:54

in my faithful autobus Julia,

0:47:540:47:56

this time to cook for a member of the Spanish aristocracy -

0:47:560:47:58

the Marquis of Grignon and his dog Spotty.

0:47:580:48:02

Do you know, through my journey through La Mancha,

0:48:020:48:05

people have been talking to me about the great speciality of Toledo -

0:48:050:48:08

partridge Toledo-style.

0:48:080:48:10

So when I eventually got to Toledo, I went around the restaurants

0:48:100:48:13

looking for this classic regional, local dish.

0:48:130:48:15

And when I had it for lunch today,

0:48:150:48:17

to be quite frank, I was a little disappointed,

0:48:170:48:19

because they'd merely cooked it, it seemed to me,

0:48:190:48:21

in a little water, a few onions and a couple of potatoes,

0:48:210:48:24

and it struck me as not quite the thing to do

0:48:240:48:26

to such a celebrated bird as the partridge.

0:48:260:48:28

So I got on the dog and bone, the phone,

0:48:280:48:30

contacted my new chum, the Marquis of Grignon, and said,

0:48:300:48:32

"Can I borrow your wonderful estate and do the real thing?"

0:48:320:48:34

He said yes, here I am.

0:48:340:48:36

This is - back up to me a bit, please, Clive -

0:48:360:48:38

this is the real thing.

0:48:380:48:39

This is the lovely red-legged partridge, OK?

0:48:390:48:42

Very typical of this region,

0:48:420:48:43

and they exist in their hundreds, if not their thousands.

0:48:430:48:46

Anyway. One of the big problems with cooking sketches is

0:48:460:48:49

time marches on, and oil burns,

0:48:490:48:51

so before I explain what the ingredients are, if I may,

0:48:510:48:53

I'll just chuck these onions into the pot so they can sizzle away...

0:48:530:48:56

..to get us ahead of the game. Right, now, Clive, the ingredients.

0:48:580:49:01

Quite simply, some partridges, plucked, drawn and cut in half.

0:49:010:49:05

A couple of bay leaves and some cloves,

0:49:050:49:07

some garlic, some flour,

0:49:070:49:10

some stock, some white wine, some vinegar,

0:49:100:49:13

and this, I see you linger on, it is, yes, it's chocolate,

0:49:130:49:16

because we ultimately thicken the sauce with some chocolate,

0:49:160:49:19

which wouldn't have happened here, of course,

0:49:190:49:21

before Christopher Columbus discovered America and brought back

0:49:210:49:24

some of these new things from the New World to the Old.

0:49:240:49:26

Anyway, next thing we must do is put our partridges in there

0:49:260:49:29

and brown them off really nicely in very hot oil.

0:49:290:49:32

Along with the garlic.

0:49:320:49:34

Another one in.

0:49:360:49:39

Do you know, they pile the pressure onto me

0:49:390:49:41

on these programmes sometimes.

0:49:410:49:42

I was just worrying about getting it nicely golden brown

0:49:420:49:45

when they whispered to me that the Marquis

0:49:450:49:47

is in fact the president of the Spanish Gastronomic Society.

0:49:470:49:49

That's really helpful, isn't it?

0:49:490:49:51

So I must make sure this is super-duper.

0:49:510:49:53

Right, those are nicely browned now,

0:49:550:49:57

so we put the rest of the ingredients in. Firstly,

0:49:570:50:00

little black pepper.

0:50:000:50:02

And that's that. Season it nicely.

0:50:030:50:06

Then we make a very light roux with some flour,

0:50:060:50:09

into the olive oil and onion.

0:50:090:50:10

Small amount like that. Back up to me, please, Clive.

0:50:140:50:16

I haven't added any salt because I'm using stock from a little packet,

0:50:160:50:20

because I didn't have time to make any, and stock packet

0:50:200:50:23

is sometimes a little on the salty side.

0:50:230:50:25

However, a bit of chicken stock...

0:50:250:50:26

..into there like that...

0:50:270:50:29

..then about a glass of dry white wine...

0:50:310:50:34

..like so.

0:50:360:50:37

Now a touch from the Arabs, I suppose - a couple of cloves

0:50:370:50:41

go into the pot, and a couple of bay leaves.

0:50:410:50:45

OK. And a dash...

0:50:450:50:46

..of wine vinegar.

0:50:480:50:50

Now, that's all we do for the time being -

0:50:530:50:55

we let that simmer gently away in its own juices

0:50:550:50:57

for about 45 minutes, or until the birds are tender,

0:50:570:51:01

and finally we thicken it with the grated chocolate.

0:51:010:51:04

Anyway, there's nothing more I can do for the time being.

0:51:040:51:07

I can have a slurp and we can prepare ourselves for

0:51:070:51:09

one of those little historical sketches, you know,

0:51:090:51:11

about the Marquis having come here with his family - not he himself,

0:51:110:51:14

of course, but his antecedents - in the 13th century.

0:51:140:51:16

And we'll work out how we do that once we've read the guidebook.

0:51:160:51:19

PAGES RUSTLE

0:51:200:51:22

Ah, yes. It says here the Marquis has lived here,

0:51:220:51:24

or at least his family has, since the days of El Cid.

0:51:240:51:26

He now grows cabernet Sauvignon and picks them at the very last minute,

0:51:260:51:29

capturing all the maturity of the grape, not to mention the alcohol.

0:51:290:51:32

SLURS: Very nice they are, too.

0:51:320:51:34

OK. The sauce is beautifully reduced,

0:51:340:51:37

the partridges are golden, slightly tender, I hope,

0:51:370:51:39

and I take them and I put them onto this plate...

0:51:390:51:42

OK, a couple of those.

0:51:430:51:44

And then we finish off the sauce for the final thing.

0:51:440:51:47

Three bits, four bits. Right, Clive, now back into this pot, please.

0:51:470:51:51

Because...this is the bit - and just before I put this in,

0:51:510:51:55

back up to me, old chap -

0:51:550:51:56

I have never, ever before in my life

0:51:560:51:59

made partridge with chocolate sauce for a marquis.

0:51:590:52:01

Especially one who happens to be

0:52:010:52:03

the president of the Spanish Gastronomic Society.

0:52:030:52:05

So my life is really in his hands,

0:52:050:52:07

because they don't take any prisoners around here.

0:52:070:52:10

So we stir the chocolate in.

0:52:100:52:11

Now, marquis or no marquis,

0:52:150:52:17

I'm going to have to taste this with my fingers, because...

0:52:170:52:20

Hey!

0:52:220:52:23

Let's hope we're of one mind, because this strikes me as amazing.

0:52:250:52:29

And the sauce, big fat loving close-up on this, Clive, please,

0:52:320:52:35

the sauce over the partridge, that rich, dark sauce.

0:52:350:52:39

There.

0:52:400:52:42

A loving close-up, and the next time you see it,

0:52:430:52:45

we'll be either laughing and enjoying ourselves

0:52:450:52:48

or he'll be looking stony-faced at me.

0:52:480:52:50

BARKING Spotty, get down!

0:52:500:52:52

What do you think?

0:52:550:52:57

Excellent. Really?

0:52:570:52:59

You've done very well.

0:53:000:53:01

Because this is something I eat very often here.

0:53:010:53:05

Do you... Do you usually have it

0:53:050:53:07

with a slightly chocolate-flavoured sauce?

0:53:070:53:09

Certainly not. This is a new idea,

0:53:090:53:12

and we are of course going to put it into use in the future.

0:53:120:53:15

Tell me, what are the main influences of the food

0:53:170:53:21

here in La Mancha? It's a vast area, isn't it?

0:53:210:53:25

In La Mancha, of course, game is very important.

0:53:250:53:28

It's very good area for partridges, which we are eating,

0:53:280:53:31

for hare, rabbits, and then deer and wild boars.

0:53:310:53:36

So I would say... Of course, cheese is also a very important element.

0:53:360:53:40

Manchego cheese, which comes from sheep.

0:53:400:53:43

And, er, of course, oil, wine,

0:53:430:53:48

er, are major ingredients of the gastronomy of central Spain.

0:53:480:53:53

It's very simple food, but I like it,

0:53:530:53:57

and I think it's very healthy food.

0:53:570:53:59

Yes, it is said that even though the Spanish

0:53:590:54:01

drink a lot and smoke a lot,

0:54:010:54:02

because they eat so much fish and so much olive oil,

0:54:020:54:05

they have one of the lowest heart attack rates in the world,

0:54:050:54:09

which is very pleasing, isn't it?

0:54:090:54:11

In fact, what they call the Mediterranean diet,

0:54:110:54:14

which is what you eat mostly in Spain,

0:54:140:54:17

which is mainly oil cooking and a variety of...

0:54:170:54:20

I think the great thing about Mediterranean food

0:54:200:54:24

is it's very varied, so actually

0:54:240:54:26

you take an intake of most of the major vitamins and elements.

0:54:260:54:32

And they say now that it's the most balanced diet in the world.

0:54:320:54:37

Doctors are recommending it all over the place, for the Americans.

0:54:370:54:41

You're looking very healthy!

0:54:410:54:42

Tell me about your wine that you're making.

0:54:420:54:45

I found the sight of these windmills awe-inspiring,

0:54:480:54:50

and maybe Cervantes, Spain's most famous writer,

0:54:500:54:53

could well have laid eyes on these very windmills himself.

0:54:530:54:56

He never set out to be a writer.

0:54:560:54:58

He was a soldier who was wounded,

0:54:580:55:00

so he turned to writing to make a living.

0:55:000:55:02

He was probably on his way home

0:55:020:55:03

after a particularly good time in the local bodega.

0:55:030:55:05

Having consumed the odd glass of tinto,

0:55:050:55:07

he decided if you close one eye and squint,

0:55:070:55:10

then these windmills do in fact look like a lot of giants.

0:55:100:55:13

And so the famous Don Quixote and his wonderful search for chivalry

0:55:130:55:16

in a world of changing values was born.

0:55:160:55:18

Well, it's just a thought.

0:55:180:55:20

Muchas gracias, Keith. Now, as ever on Best Bites, we're looking back at

0:55:250:55:28

some of the best recipes from the Saturday Kitchen archives,

0:55:280:55:31

and still to come on today's show,

0:55:310:55:32

it's a Wimbledon-themed Omelette Challenge today

0:55:320:55:35

as Paul Ainsworth McEnroe and Daniel Clifford McEnroe

0:55:350:55:39

go head-to-head at the hobs.

0:55:390:55:41

Tom Aikens is here with an alternative take on surf and turf.

0:55:410:55:44

Pork belly is pan-fried along with squid and scallops

0:55:440:55:47

and it's all served up with

0:55:470:55:48

caramelised onions and balsamic sauce.

0:55:480:55:50

And John Craven faces his food heaven or food hell.

0:55:500:55:53

Did he get his food heaven, beef stroganoff with sauteed potatoes,

0:55:530:55:56

or his food hell, marrow stuffed with lamb and salad?

0:55:560:55:59

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

0:55:590:56:02

Next up, a man who started out aged 11 working at his uncle's restaurant

0:56:020:56:06

where he earned the equivalent of 30p a day.

0:56:060:56:08

Well, times have changed, fortunately,

0:56:080:56:11

and he is now widely regarded as

0:56:110:56:13

one of the world's greatest authorities on Oriental cooking.

0:56:130:56:15

It is, of course, Ken Hom.

0:56:150:56:17

He single-handedly branded the fantastic world of oriental

0:56:170:56:21

cuisine. He's also selling millions... Oh, this one.

0:56:210:56:23

Millions of woks. Now tell us how many woks you've got.

0:56:230:56:26

Oh, too many for words.

0:56:260:56:27

How many have you sold in total? Go on.

0:56:270:56:29

About almost six million. Six million.

0:56:290:56:31

Ladies and gentlemen, Ken Hom. A genius. A genius at cooking.

0:56:310:56:34

Right, what are we going to do? Of course we are going to use the wok.

0:56:340:56:36

And I just want to show you what we're going to do.

0:56:360:56:38

We're going to do beef, stir-fried with onion and mint

0:56:380:56:44

and before that we are going to marinate that in a little

0:56:440:56:46

bit of soy sauce, some rice wine and a little bit of cornflour.

0:56:460:56:51

And finish that off with a little bit of oyster sauce

0:56:510:56:54

and it will be perfect.

0:56:540:56:55

You know, this is what I do in southwest France over the summer.

0:56:550:56:58

This is a great kind of entertaining dish to do that you don't

0:56:580:57:01

have to spend all your time in the kitchen.

0:57:010:57:03

I'm going to put you to work. To just chop up some...

0:57:030:57:05

I knew I would have to do something. I know... This is...

0:57:050:57:07

No, all you younger ones have to...

0:57:070:57:10

Me and you, Bill.

0:57:100:57:12

LAUGHTER

0:57:120:57:14

You too, Nick. He looks pretty young.

0:57:140:57:17

I was just wondering. Can I ask a question? Just briefly.

0:57:170:57:20

I was wondering, are there chefs in the Orient making a fortune

0:57:200:57:24

from doing television programmes, teaching people how to cook?

0:57:240:57:27

Not so much like here.

0:57:270:57:29

It hasn't hit the Orient, you know, the way it has in this country.

0:57:290:57:33

I was reading something. In China, China is just starting and basically

0:57:330:57:38

celebrity chefs are just starting to hit Chinese televisions.

0:57:380:57:40

They are just beginning.

0:57:400:57:42

Now, see what we do, we add the soy sauce to this.

0:57:420:57:44

You've got a fillet of beef there? Yeah, fillet of beef because you

0:57:440:57:47

know why? Cos it cooks quickly. Spend the extra money.

0:57:470:57:49

You know people are...

0:57:490:57:51

When it comes to food, sometimes people get sort of cheap about it.

0:57:510:57:54

But this type of food is bulked out anyway.

0:57:540:57:56

Cos we've got the noodles. So it'll serve quite a few people.

0:57:560:57:59

You want me to check that for you? Yeah, you can chop that as well.

0:57:590:58:02

And we are just going to take that and mix that really quickly.

0:58:020:58:05

And at the cornflour.

0:58:050:58:06

Now, the cornflour is very, very interesting.

0:58:060:58:09

Bill was asking me, "Is that what they use in China?"

0:58:090:58:11

No, we'll probably use potato flour for this.

0:58:110:58:14

You can get it over here, can't you? Yeah, but that is harder to find.

0:58:140:58:17

But cornflour works really well.

0:58:170:58:19

And you just add that on here.

0:58:190:58:21

And what that does is it soaks up that extra marinade.

0:58:210:58:25

I'm just going to move that. And you know what I love about this

0:58:260:58:29

is that you can cook with it immediately.

0:58:290:58:31

What we're doing is just mixing that.

0:58:310:58:33

And this, I suppose, the secret to using fillet

0:58:330:58:35

cos it keeps it nice and tender. Absolutely.

0:58:350:58:37

OK, you can clean that up for me, please?

0:58:370:58:40

I'll get all that. Can you wash your hands as well? Yes. Better do.

0:58:400:58:43

You want to get...the wok as hot as possible.

0:58:430:58:48

And this is the thing I think... A lot of people over the years say,

0:58:480:58:51

"What am I doing with the wok? How come it doesn't come out right?"

0:58:510:58:54

It is because they don't get it hot enough.

0:58:540:58:56

You see, you get it very, very hot and then you add the oil.

0:58:560:59:00

This groundnut oil you've put in there? Yes.

0:59:000:59:02

Now you can use vegetable oil, but most people start

0:59:020:59:05

sort of panicking when they see, you know, the wok this hot.

0:59:050:59:08

It should smoke like this

0:59:080:59:10

because that's what will give the flavour to the food.

0:59:100:59:13

OK. Now what we're going to do... SIZZLING

0:59:130:59:15

See how that is sizzling? That is really very important.

0:59:150:59:18

I'm going to put that here for a second. Now, most people would panic

0:59:180:59:21

at this stage because of the amount of smoke.

0:59:210:59:23

I know. LAUGHTER

0:59:230:59:25

Do we own a smoke alarm?

0:59:250:59:27

But you see, the thing is... You see how it instantly starts browning.

0:59:270:59:31

And it colours straightaway. Absolutely.

0:59:310:59:33

And this is what gives it that sort of unique wok flavour,

0:59:330:59:36

which is so important.

0:59:360:59:38

And you're using chopsticks on there. Not a spoon... Absolutely.

0:59:380:59:41

You can use a spoon, but I've been brought up that way.

0:59:410:59:44

Now, I'm going to put you to work. Move that over here for me. OK.

0:59:440:59:48

More work. Actually, I will change with you.

0:59:480:59:50

Go on, then. I'll give you that.

0:59:500:59:52

I give you that.

0:59:520:59:54

You have that one. That's lovely.

0:59:540:59:55

Now, here you go. Now, that's just chopped onion and mint leaves.

0:59:561:00:00

Through the next dish we are going to do,

1:00:001:00:02

these are bean thread noodles.

1:00:021:00:04

They are very, very funny-looking noodles.

1:00:041:00:06

And we are going to actually drain them.

1:00:061:00:08

They come like this.

1:00:081:00:11

And you just want to soak them.

1:00:111:00:12

Now what are these made out of?

1:00:121:00:14

They are made out of mung bean, which is really very interesting.

1:00:141:00:18

And mung beans are very, very different from any other sort of noodle.

1:00:181:00:22

They are a type of bean a little bit like related to fava beans.

1:00:221:00:27

Now, you see how that is nice and brown?

1:00:271:00:29

You don't want to overcook that because it's fillet. OK?

1:00:291:00:32

We'll just let that cook a little more.

1:00:321:00:34

If you could just chop the carrot.

1:00:341:00:35

It doesn't matter how you chop it up.

1:00:351:00:37

Now, we have carrots, we have bok choy,

1:00:371:00:39

we have... This is a great vegetarian dish.

1:00:391:00:43

Bean curd, which is like tofu.

1:00:431:00:45

It is a little bit custardy. We have black beans.

1:00:451:00:49

We have garlic, ginger

1:00:491:00:50

and spring onions, which is the holy trinity of Chinese cooking.

1:00:501:00:54

And we are going to have two types of soy sauce, dark and light.

1:00:541:00:58

And they both taste different with rice wine.

1:00:581:01:01

And we have some spicy bean sauce, just plain bean sauce,

1:01:011:01:06

which you can buy at the supermarkets now.

1:01:061:01:08

Salt and pepper and then we're going to finish it off with spring

1:01:081:01:10

onion and some sesame oil.

1:01:101:01:13

Now, look how beautiful this meat looks already.

1:01:131:01:16

So, James, you let that drain,

1:01:181:01:22

we're going to get rid of all the fat

1:01:221:01:25

and we're going to throw all these onions in.

1:01:251:01:27

Yes, without any...

1:01:271:01:29

Don't throw the mint in. Don't throw the mint in, yes.

1:01:291:01:32

Here you go. OK, listen to your... Master? ..elders. No.

1:01:321:01:35

LAUGHTER

1:01:351:01:38

Now, this is another mistake that a lot of people make

1:01:381:01:40

when they are actually cooking in the wok.

1:01:401:01:43

In fact, one of your guys asked me,

1:01:431:01:44

he says, "Oh, that's what I've been doing wrong."

1:01:441:01:47

Instead of adding any more oil to this, what you do is add some water.

1:01:471:01:52

Water. That's a common mistake

1:01:521:01:53

and that's what a lot of home-cooked food is very oily.

1:01:531:01:55

Yes, it is very, very oily and very greasy.

1:01:551:01:59

Now, we are just going to let that cook for a second.

1:01:591:02:01

And that cooks very fast. The other wok? Yes.

1:02:011:02:04

In the other wok, we are going to chop...the garlic.

1:02:041:02:09

You've got the spring onions. Oh, you are very good.

1:02:091:02:11

You want me to do the... Yes. You could just move this all over here.

1:02:111:02:15

OK, ginger. So you are leaving the roots...the skin on as well?

1:02:151:02:19

Yes, you can leave the skin on. The skin is very, very nice.

1:02:191:02:23

And while that is cooking...

1:02:231:02:24

Now, what about galangal? Cos I've seen that popping up...

1:02:261:02:29

That's different. That's different. Galangal tastes quite a bit different.

1:02:291:02:33

Let's take a little bit of oil here.

1:02:331:02:36

OK. Is it slightly milder than garlic? No, no, no.

1:02:361:02:40

It is part of the ginger family...

1:02:401:02:42

And if we could add the garlic and the spring onions.

1:02:421:02:45

Garlic in the spring onions. Thank you.

1:02:451:02:48

OK.

1:02:481:02:49

That's the spring onions going in.

1:02:501:02:52

You see when you're cooking like this, you know

1:02:521:02:54

people ask, "What happens if it gets too hot?"

1:02:541:02:57

What you simply do is just add a little bit of water to that.

1:02:571:03:00

Don't add any more oil. Just to keep it nice and...moist.

1:03:001:03:04

Now you can add in all those veggies. Add in all the veg.

1:03:041:03:07

I've drained all the oil and fat off.

1:03:071:03:10

Adding our mint and finishing that off with our oyster sauce.

1:03:101:03:15

So, this is just standard oyster sauce that you can buy...

1:03:151:03:18

Yes, in every supermarket. And we can get rid of that.

1:03:181:03:22

OK, thank you, sir.

1:03:221:03:23

Now, you know what I love about this dish?

1:03:251:03:27

Even if we were by ourselves,

1:03:271:03:29

we could actually cook this in real-time.

1:03:291:03:32

This is what is lovely and, of course, with a lot of wine,

1:03:321:03:37

especially over the summer, you get very, very relaxed about it.

1:03:371:03:43

OK, we have our... So what else do you want me to add next?

1:03:431:03:46

Platter. And I'll give you the platter.

1:03:461:03:49

OK, you can move that over for me. Thank you.

1:03:491:03:51

Now, this noodle dish is totally reheatable,

1:03:511:03:54

so you can make it ahead of time.

1:03:541:03:57

And thank you very much.

1:03:571:03:58

This is very unusual and you can...

1:04:001:04:03

I know Nick loves basil.

1:04:031:04:05

You can use basil with this if you like.

1:04:051:04:07

And as you said, you could put this in the centre of the...

1:04:071:04:11

I'm going to move this over here. That is going well.

1:04:111:04:14

Put your noodles in? Yes, noodles.

1:04:141:04:16

Now, if you find them long, this is actually...

1:04:161:04:18

You can just cut them a little bit like that. OK?

1:04:181:04:21

We'll throw those in.

1:04:211:04:22

I thought cutting noodles was bad luck.

1:04:221:04:24

Only for New Year's.

1:04:241:04:26

Only for New Year. All right. The rest of the year is OK.

1:04:261:04:30

The rest of the year is all right. I like that. LAUGHTER

1:04:301:04:33

That is Chinese being pragmatic.

1:04:331:04:36

OK, we can move all the rest of the stuff over. OK.

1:04:361:04:39

OK, the bean curd and we will finish that off with our sauce.

1:04:391:04:43

Yeah, I will chop your spring onions.

1:04:431:04:45

Thank you very much.

1:04:451:04:46

Just add all of your sauces.

1:04:501:04:53

Now, you want to sort of taste this, see how you like it.

1:04:531:04:56

And this is a nice... And some salt and pepper to this.

1:04:561:04:59

So that chilli sauce, is that like harissa or is it like sweet as well?

1:04:591:05:02

Yes, a little bit. Not as sweet. It is more pungent.

1:05:021:05:05

A little bit more like harissa and then...anything else.

1:05:051:05:09

OK, I'm going to add... And then two types of soy sauce, dark and light.

1:05:091:05:12

Yes, that's right. And they are both different.

1:05:121:05:14

You know the light soy sauce is a bit saltier

1:05:141:05:16

and the dark one is a bit heavier and sort of molassey-like.

1:05:161:05:21

Thank you, rice wine.

1:05:211:05:23

And you just let that cook until...

1:05:231:05:25

You know what is nice about these noodles, James,

1:05:251:05:29

it absorbs all that wonderful flavour. Yes, please.

1:05:291:05:31

And just put a little bit of sesame oil right at the very end.

1:05:311:05:34

Right. Sesame oil is always right at the end. That's right.

1:05:341:05:36

A common mistake is people using cooking.

1:05:361:05:38

I think we were saying, all these young chefs, not you,

1:05:381:05:41

but you know they cook with it and it is too strong.

1:05:411:05:44

And it burns too quickly, as you know.

1:05:441:05:46

Now, look at this, this absorbed all that lovely flavour.

1:05:461:05:48

Pile it all on there.

1:05:481:05:49

Now, this is a kind of a big, fun, family...

1:05:491:05:53

You won't be able to run after this. LAUGHTER

1:05:531:05:57

Lovely, just remind us what it is again.

1:05:571:05:59

OK, this is a stir-fry beef with onions and mint,

1:05:591:06:04

fresh mint,

1:06:041:06:05

and a spicy noodle dish for those...

1:06:051:06:09

It looks delicious.

1:06:091:06:11

Right, do you want to follow me, then, Ken? Yes.

1:06:151:06:17

The real truth is in the tasting.

1:06:171:06:19

Now, this is just for you.

1:06:191:06:20

LAUGHTER

1:06:201:06:21

This is a Yorkshire starter, is it?

1:06:211:06:23

What do you mean, Yorkshire starter?

1:06:231:06:26

Two pieces of chicken...

1:06:261:06:28

There you go. Dive into that.

1:06:281:06:29

Nick, the nice thing about that,

1:06:291:06:31

is you could use basil in that, instead of the mint.

1:06:311:06:33

Basil instead of the mint? Yes. It's so quick to cook that.

1:06:331:06:36

I like onions just with a little crunch, as well. Yes, absolutely.

1:06:361:06:39

Now, that's interesting. Is there mint on the beef?

1:06:391:06:43

Yeah. Mint with the beef.

1:06:431:06:44

That's really good. Double dose of mint today. Yeah! Mm.

1:06:441:06:48

Mint's my new favourite herb.

1:06:481:06:51

They're all waiting for the forks!

1:06:511:06:52

Yeah, come on!

1:06:521:06:53

See, I'm not a big fan of the bean curd...

1:06:551:06:58

I'm trying to work... Try ways to do bean curd and things like that,

1:06:581:07:02

cos I'm cooking vegetarian now.

1:07:021:07:03

I'm trying to... That's a perfect vegetarian dish.

1:07:031:07:06

Yeah. Why is it other people's food

1:07:061:07:07

always tastes better than your own?

1:07:071:07:09

Great dish, great chef. Thanks for that, Ken.

1:07:141:07:17

Now it's omelette challenge time,

1:07:171:07:18

and this week Daniel Clifford is taking on Paul Ainsworth -

1:07:181:07:21

and, as they were celebrating Wimbledon in the studio,

1:07:211:07:24

it's only right that James makes them wear suitable attire.

1:07:241:07:27

Paul, you were in the top for about three weeks

1:07:281:07:30

before Theo Randall beat you with 14.76 seconds.

1:07:301:07:35

I think we've got - Daniel, not too bad, there. 21.24 seconds.

1:07:351:07:38

Now, you've probably noticed, in front of us, we've got

1:07:381:07:41

a Wimbledon theme to our challenge today.

1:07:411:07:44

So, just to complete the look, we have got some 1980s McEnroe wigs...

1:07:441:07:49

Right. ..for you to wear.

1:07:491:07:51

Which, you know - on the go. Keep away from the fire, though. Yeah.

1:07:511:07:54

Cos you might go up in smoke.

1:07:541:07:56

LAUGHTER

1:07:561:07:58

The weird thing is, it suits you. You look like... It does!

1:08:021:08:04

He looks like a member of the Jacksons, doesn't he?

1:08:041:08:07

Right. Ready. So, use your... Right.

1:08:081:08:11

You just look like a dodgy uncle. Yeah.

1:08:111:08:12

Right, usual rules apply.

1:08:121:08:14

It's got to be a three egg omelette cooked as fast as you can.

1:08:141:08:17

In our themed eggs - look at that.

1:08:171:08:19

This is what our office does for the other six days a week.

1:08:191:08:22

This. They make rugby balls out of eggs.

1:08:221:08:24

Anyway, so, are you ready? Three egg omelette, as fast as you can.

1:08:241:08:27

Three, two, one, fight.

1:08:271:08:28

MUSIC: BBC Wimbledon Theme

1:08:281:08:30

We've even got the music, as well.

1:08:321:08:33

Now, normally, that sticks, the way Daniel's making it, but we'll see.

1:08:331:08:37

GONG

1:08:421:08:43

GONG

1:08:471:08:48

Are you bit hot in those wigs? Yes.

1:08:501:08:53

Right, this one over here.

1:08:531:08:55

That's quicker.

1:08:551:08:56

Yeah...

1:08:571:08:58

It's kind of omelette/scrambled eggs, really, isn't it? Yeah.

1:08:591:09:03

You can see a bit of omelette there.

1:09:031:09:05

LAUGHTER

1:09:051:09:07

Omelette there.

1:09:091:09:10

That's... Look! What?

1:09:121:09:14

I just want to... My wig's going to catch fire.

1:09:141:09:17

Over there, that's an omelette. Where? There.

1:09:171:09:20

Where your fork is! Where? Shut up!

1:09:201:09:23

I'm being serious, where?

1:09:231:09:25

Mm. I think I need a straw with that one. Right...

1:09:251:09:28

Daniel. Yes.

1:09:291:09:30

You did it in 19.84.

1:09:351:09:38

It's faster, but that's no omelette.

1:09:381:09:39

Paul Ainsworth.

1:09:411:09:42

That's a soup, you're not having it. Agh!

1:09:421:09:44

Call those omelettes? You cannot be serious.

1:09:491:09:51

That was a bit more Michael Caine, I thought.

1:09:511:09:53

Anyway, up next is Tom Aikens

1:09:531:09:55

with a dish of perfect pork with scallops.

1:09:551:09:57

Great to welcome him back - it's none other than Tom Aikens.

1:09:571:09:59

Good morning. Good to have you on the show with us. Good morning.

1:09:591:10:02

Serious dish, this. What are we cooking?

1:10:021:10:04

To quickly go through it, we've got a piece of pork belly

1:10:041:10:06

which is just coming up to the boil,

1:10:061:10:08

so, pork belly sliced with some roast scallops... Yeah.

1:10:081:10:12

..baby squid, and then, the sauce,

1:10:121:10:14

we've got a shallot reduction with balsamic vinegar,

1:10:141:10:17

and then can caramelised onion which is to glaze with balsamic

1:10:171:10:19

vinegar, as well. I'm going to get straight in with these onions.

1:10:191:10:22

You've given me a job already. So...

1:10:221:10:23

Tell us about this pork belly.

1:10:231:10:25

Pork belly, basically, this is then soaking,

1:10:251:10:27

and then we brought out of boil, and then,

1:10:271:10:29

to get rid of all the scum, we put it in a clean pan of water,

1:10:291:10:32

and then vegetables - we've got celery, carrots,

1:10:321:10:35

so you can peel those straight after.

1:10:351:10:37

Now, what you do is just put it in cold water,

1:10:371:10:39

leave it to soak for - what? About a day. A day? Yeah.

1:10:391:10:42

And then bring it to the boil in the pan? Bring to the boil. OK.

1:10:421:10:45

Then bung all this in - you got a clove of garlic, bay leave, thyme,

1:10:451:10:48

salt and pepper,

1:10:481:10:49

so, that will take about two and a half, three hours to cook.

1:10:491:10:54

Just going to get rid of this pan, here.

1:10:541:10:57

There we go. Out the way.

1:10:571:10:59

So, those onions, we're just going to caramelise them in butter,

1:10:591:11:02

a bit of salt. Yep. Put that on there.

1:11:021:11:05

Salt in there.

1:11:071:11:08

Some butter in there.

1:11:111:11:12

There you go.

1:11:121:11:14

So, I mean, mixing pork belly and fish - great combination.

1:11:141:11:17

It's lovely, yeah. Quite an unusual combination,

1:11:171:11:19

for people who listen to it the first time.

1:11:191:11:21

I mean, they're both very rich indeed, and then, to cut it,

1:11:211:11:24

we got the balsamic vinegar with the caramelised onion

1:11:241:11:28

and the shallot sauce, so, it is a very rich dish,

1:11:281:11:31

but very satisfying.

1:11:311:11:33

Now, you're a busy man. Not for the health-conscious.

1:11:331:11:35

Not for the health-conscious!

1:11:351:11:36

Now, you've been an incredibly busy man -

1:11:361:11:38

and you talk about health-conscious,

1:11:381:11:40

a couple of weeks ago, you were cycling.

1:11:401:11:41

Not the Tour de France, but... No, not quite. I was...

1:11:411:11:44

Yeah, I was doing a bike race in the Alps. I did 110 miles in nine hours.

1:11:441:11:51

I was just raising for charity, and it was incredible.

1:11:511:11:55

I would say, going to hell and back.

1:11:551:11:58

Um...

1:11:581:11:59

Nine hours, from 7:30 in the morning until about four o'clock. 4:30.

1:11:591:12:04

Not only that, you've got your restaurant in Chelsea, now,

1:12:041:12:09

and it's almost like a cafe brasserie kind of stuff.

1:12:091:12:13

Yeah, Tom's Kitchen. Canteen.

1:12:131:12:15

Tom's kitchen, which has been open since November last year.

1:12:151:12:18

CLATTERING What was that?

1:12:181:12:20

Don't worry. It was me!

1:12:201:12:22

LAUGHTER

1:12:221:12:23

So, apart from... It's been going very well. I mean, it's incredible.

1:12:231:12:27

It's open seven days a week.

1:12:271:12:29

It's been very, very busy since it opened.

1:12:291:12:32

Is this a kind of dish that you've got on the menu there?

1:12:321:12:34

Yeah, kind of. We've got something very similar...

1:12:341:12:37

Well, it is actually pretty much the same.

1:12:371:12:39

We've done a pork belly dish with the scallops,

1:12:391:12:41

just without the squid.

1:12:411:12:43

It's delicious. So, you've taken over London,

1:12:431:12:45

you've got your Michelin star restaurant, you've got your canteen.

1:12:451:12:48

Yeah. New venture in September. Indeed.

1:12:481:12:50

Which is the one I'm looking forward to.

1:12:501:12:51

We're doing a fish and chip shop.

1:12:511:12:54

Funnily enough. A chippy.

1:12:541:12:56

A chippy - and that's going to be Tom's Place.

1:12:561:12:58

Without the I. Right, OK! Without the I. Yeah.

1:12:581:13:01

That's opening middle to end of September. Yeah.

1:13:011:13:05

It's going to be seven days a week, 11 to 11, fish and chips all day.

1:13:051:13:09

Different fish, as well.

1:13:091:13:11

I mean, you spent a lot of time studying fish, as well, really.

1:13:111:13:14

I have, yeah. Going out there and sourcing produce.

1:13:141:13:16

You went out to Cornwall, did you?

1:13:161:13:17

I went down to Cornwall for three days -

1:13:171:13:20

Sunday, Monday, Tuesday, Wednesday,

1:13:201:13:22

and I actually went out to sea with a few fishermen. Right.

1:13:221:13:25

Force five and six, blowing gales...

1:13:251:13:27

Different fish to what we used to.

1:13:271:13:29

We're used to cod and haddock,

1:13:291:13:30

but you want to do something different.

1:13:301:13:32

Yeah, more sustainable fishing.

1:13:321:13:34

Using ling, pollock, gurnard, a sole called a megrim sole,

1:13:341:13:39

commonly known as a witch sole,

1:13:391:13:41

and those will be breaded and battered for the ladies of Chelsea.

1:13:411:13:44

The ladies of Chelsea, yeah. Slightly healthier, different fish.

1:13:441:13:47

So, there'll be bass, mussels, bouillabaisse...

1:13:471:13:49

So, you've cooked that, then you press this?

1:13:491:13:51

Press it, yeah, that's being pressed. OK.

1:13:511:13:53

So, it's gone cold, so it's going to take about three hours.

1:13:531:13:56

So, what we're going to do is trim it up a little bit, OK?

1:13:561:13:59

Make it nice and neat.

1:13:591:14:00

If you want to take the scallops here, and squid,

1:14:001:14:03

slice the scallops in half, and a little squid in ringlets.

1:14:031:14:07

Now, these are the old hand-dived scallops, of course. Yeah. Lovely.

1:14:071:14:10

Not dredged.

1:14:101:14:11

The dreaded dredged. Yeah.

1:14:121:14:14

No, when we get those, we should get them from Scotland,

1:14:141:14:17

and they come up still alive.

1:14:171:14:19

By the time we get them in London,

1:14:191:14:20

they're still popping in the shells.

1:14:201:14:22

I was actually up there a couple of weeks ago,

1:14:221:14:24

and I was amazed how close to the shore they actually pick these.

1:14:241:14:27

Yeah. You know, literally, three, four, five metres out, that's it.

1:14:271:14:32

What a combination, though - pork and scallops,

1:14:321:14:35

goes ever so well together. Yeah. It is, yeah.

1:14:351:14:38

Very good flavour indeed.

1:14:381:14:39

I mean, I think it's a very simple dish.

1:14:391:14:41

I mean, there is a little bit of preparation

1:14:411:14:43

and time in cooking the belly,

1:14:431:14:45

but apart from that, it's a considerably cheap-ish dish -

1:14:451:14:48

obviously, bar the scallops... Yeah. ..to cook.

1:14:481:14:51

So, we've got... Good dish to have for breakfast.

1:14:511:14:54

Good dish for breakfast, certainly is. Certainly is.

1:14:541:14:56

And pork belly, often a dish that people don't really go for,

1:14:561:14:59

because they're quite worried

1:14:591:15:00

about the cooking of it, it is quite fatty.

1:15:001:15:02

Also the fact that if, obviously the way that we cook it,

1:15:021:15:06

it does spit a little bit,

1:15:061:15:08

so we just have to be a little bit wary of that.

1:15:081:15:11

So, going to do two pieces of pork belly, in there.

1:15:111:15:15

You mentioned the fact that it could spit... It does.

1:15:171:15:19

..because that's the water we cooked it in, yeah?

1:15:191:15:21

It does spit a little.

1:15:211:15:23

OK - but this pork,

1:15:271:15:28

it's not just great how you're going to do it there,

1:15:281:15:30

but once you've cooked it,

1:15:301:15:31

you could use it for salads... Yeah, salads and everything else.

1:15:311:15:34

Delicious. Definitely.

1:15:341:15:35

So... Like you say, for breakfast.

1:15:351:15:37

Once that's reduced down, I'll put a little bit of stock in there.

1:15:371:15:40

Want some stock in there now? Yeah, just a little couple of tablespoons.

1:15:401:15:43

There you go. Now, you're cooking the pork off. Yeah.

1:15:431:15:45

Frying it away. Frying away.

1:15:451:15:47

Scallops I've got there.

1:15:471:15:48

So, we go to cook it all in the same pan

1:15:481:15:49

to get all of the flavours together. Yeah.

1:15:491:15:53

So, we'll seal the pork belly on one side, then put in the scallops,

1:15:531:15:57

and then cook them on one side, a little bit of butter, squid,

1:15:571:16:00

and then we'll glaze it all...

1:16:001:16:01

Want me to season the scallops up for you?

1:16:011:16:03

I'm just going to whack a bit of vinegar in the onion.

1:16:041:16:09

Just let that reduce down. That's balsamic going in.

1:16:111:16:14

Do you want the scallops in? Yeah, let's get them in. Careful, now.

1:16:141:16:20

There you go. OK. We are just going to saute those.

1:16:231:16:27

I'll move that over to there. Get that reducing.

1:16:291:16:31

There we go. OK. How's that? Brilliant. Done.

1:16:311:16:35

So what's next on Tom's culinary empire list?

1:16:381:16:41

You've got the restaurant, you've got the canteen.

1:16:411:16:44

Got the fish and chip shop, and that's about it for the moment.

1:16:441:16:47

I mean, we are going to do a few more Tom's Kitchens probably next year.

1:16:471:16:52

If I can fit them in.

1:16:521:16:54

I'm going to take a nice holiday in August cos I think I deserve it.

1:16:541:16:57

You deserve one. Definitely.

1:16:571:16:59

So what we'll do, we're going to put a touch of butter in there.

1:16:591:17:02

Just to caramelised those up.

1:17:021:17:04

I'll take those.

1:17:061:17:08

And the great thing about this is you can cook it all in one pan. Yeah.

1:17:081:17:11

Obviously gives it all the flavour. And you got the squid.

1:17:111:17:15

Just give that 30 seconds.

1:17:161:17:18

There you go. That's it. All in one pan. Like you said, breakfast.

1:17:191:17:23

Scallops for breakfast. I'll stick it on the fast one, there.

1:17:231:17:26

Delicious. Also, I love this with apple mash and stuff like that.

1:17:291:17:33

Yeah. This pork belly. Really lovely.

1:17:331:17:36

Just turn these over. Nicely coloured.

1:17:361:17:38

Now, do the Italians use much combination between fish and pork?

1:17:401:17:43

Yes, they do, as well.

1:17:431:17:45

You know, pork you can use for almost everything. It is fantastic.

1:17:451:17:48

Especially the belly of pork is so cheap.

1:17:481:17:51

Not many people go for belly of pork so this way, actually,

1:17:511:17:55

when you boil the pork,

1:17:551:17:57

it's lots of fat goes out and then

1:17:571:18:00

when you press it out, it stays compact.

1:18:001:18:03

I just love this particular dish.

1:18:031:18:05

Right. OK. Vinegar.

1:18:071:18:09

I think you put a little bit too much chicken stock in there. Sorry, chef.

1:18:101:18:13

HE SIGHS I'll reduce it down quick.

1:18:131:18:16

Right, some vinegar in there.

1:18:161:18:18

He stitched me. He stitched. He stitched me.

1:18:181:18:21

Try to forgive it. That's ready.

1:18:211:18:23

Ready. You plate it up. Lovely flavour.

1:18:231:18:26

So, pork belly on.

1:18:261:18:28

Like so. Put a little bit of the caramelised onion on the bottom.

1:18:291:18:34

And then the scallops. Right on there.

1:18:381:18:42

And literally, you put the squid in there last-minute,

1:18:421:18:45

very quick to cook. Last-minute.

1:18:451:18:47

Squid along the top.

1:18:511:18:53

There you go. I'm looking forward to tasting this. There we go.

1:18:591:19:03

Come on! Reduce, reduce, reduce!

1:19:031:19:05

There's a spoon. A spoon and then we're ready. There you go.

1:19:081:19:11

I could do with a little bit more reducing

1:19:161:19:18

but seeing as we're in a rush. OK. And over there.

1:19:181:19:22

Tom, just remind us what the dish is again?

1:19:221:19:25

So you've got a nice piece of pan-fried pork belly,

1:19:251:19:28

caramelised onion with balsamic vinegar,

1:19:281:19:30

roast scallops and then baby squid. Easy as that. Delicious.

1:19:301:19:34

Tom, you're a genius. Over here. Why, thank you.

1:19:391:19:42

Don't get called that much these days any more.

1:19:421:19:45

Sit down. Dive into that, guys.

1:19:451:19:48

Ladies, ladies first. Tuck into that.

1:19:481:19:51

That's a healthy portion size. Man-size. Smells fantastic.

1:19:511:19:56

Pork belly is worth the effort, isn't it? It is.

1:19:561:19:58

It is, definitely. Definitely.

1:19:581:19:59

I think it's a cut of meat that isn't really used enough.

1:19:591:20:03

Cos it's inexpensive, isn't it? Cheap cut of meat.

1:20:031:20:06

Delicious. Like that?

1:20:061:20:07

What do you mean shake hands with him?

1:20:071:20:09

You didn't shake hands with me before! Let's not argue, boys!

1:20:091:20:12

Well, Tom certainly made Richard very happy with that one, didn't he?

1:20:171:20:20

Anyway, now, when John Craven

1:20:201:20:22

came to the studio to face his food heaven or food hell,

1:20:221:20:24

he was hoping to be blessed with beef,

1:20:241:20:27

but the thought of marrow made him miserable.

1:20:271:20:29

Let's see what he actually got. Oh, and by the way, James,

1:20:291:20:31

the stroganoff is John's heaven.

1:20:311:20:33

It's time to find out whether John will be facing food heaven

1:20:331:20:36

or food hell. Everyone in the studio has made their minds up.

1:20:361:20:38

John, just to remind you, your food heaven would be this -

1:20:381:20:42

roasted with Yorkshire puddings.

1:20:421:20:43

Oh, yes! But the classic dish, stroganoff with mushrooms, brandy...

1:20:431:20:47

Oh, wonderful. Sauteed potatoes.

1:20:471:20:49

Alternatively, the dreaded food hell. The humble marrow. Oh!

1:20:491:20:52

I don't know what it did to you. Nothing wrong with that.

1:20:521:20:55

I just hate the taste of it.

1:20:551:20:56

Stuffed with lamb mince, Moroccan spices,

1:20:561:20:58

pine nuts and sultanas.

1:20:581:21:00

A tomato sauce with mozzarella cheese on the top...

1:21:001:21:02

You make it sound very nice.

1:21:021:21:04

Well, I'm trying to big it all up!

1:21:041:21:06

How do you think this lot have decided?

1:21:061:21:08

I think they might... Oh, I don't know! What do you mean?!

1:21:081:21:11

What about the twins? Well, they're not twins.

1:21:111:21:13

I think they'd go for the stroganoff.

1:21:131:21:15

If I say one of them chose food heaven and one chose food hell...

1:21:151:21:18

GROANING

1:21:181:21:19

They both look similar, but fortunately these guys

1:21:191:21:23

want to see the stroganoff, so that's what we're cooking.

1:21:231:21:26

Get rid of all this.

1:21:261:21:27

Oh, thank goodness! We only had two people choose hell.

1:21:271:21:30

Right, so running through the ingredients -

1:21:301:21:32

fillet of beef, paprika, tomato puree,

1:21:321:21:35

we've got some Dijon mustard, onions,

1:21:351:21:38

which I'm going to chop now, some mushrooms,

1:21:381:21:40

which the boys are going to get on with sauteing,

1:21:401:21:43

potatoes, brandy, sour cream... Awful lot of brandy!

1:21:431:21:47

There is a lot of brandy there. A bit of brandy with sour cream.

1:21:471:21:50

I'm going to get this on first,

1:21:501:21:53

get it nice and hot.

1:21:531:21:55

I'm going to get the sauce on first, nice and quick.

1:21:551:21:58

That brings back memories of my college days. Onions first of all.

1:21:581:22:01

So what is it about this sort of food that you love,

1:22:011:22:05

that sort of '70s food?

1:22:051:22:06

Prawn cocktail and all that kind of stuff? Yeah.

1:22:061:22:11

It was the first kind of exotic meal I had, I think.

1:22:111:22:14

I was used to plain cooking through all my childhood and youth,

1:22:141:22:18

and then suddenly this kind of thing came along in the '70s.

1:22:181:22:22

My wife cooked this before we were married.

1:22:221:22:24

It was the first meal she made for me actually.

1:22:241:22:28

I remember me mother cooking this at home. It's very '60s.

1:22:281:22:30

Late '60s, early '70s. It's a great dish.

1:22:301:22:33

It's very retro now, so they've brought it back in again.

1:22:331:22:36

It's a great dish on its own.

1:22:361:22:38

Named after Count Stroganoff, which was a Russian noble.

1:22:381:22:41

Right, so we're going to saute this off,

1:22:411:22:43

just get the onions colouring nicely.

1:22:431:22:45

Get those in.

1:22:451:22:48

Now in here, I'm adding the most important bit about stroganoff,

1:22:481:22:51

which is these ingredients here. We've got tomato puree and mustard.

1:22:511:22:55

They go in as well.

1:22:551:22:56

Of course, you can use ketchup, which is also OK to use in this.

1:22:561:23:01

All that's going to get mixed together. We need to cook that.

1:23:011:23:05

In we go with the paprika. Mm-hm.

1:23:051:23:09

You boys probably agree that paprika's the important bit,

1:23:091:23:13

but also good quality paprika. Yeah. It doesn't keep, paprika.

1:23:131:23:16

It's the sort of thing people have like red sawdust in the cupboard.

1:23:161:23:20

You really need to... Oh, you've got that?

1:23:201:23:22

So you saute all this lot together.

1:23:221:23:24

This is just how I remember it at college,

1:23:241:23:27

So how does this compare to your wife's stroganoff?

1:23:271:23:31

Or are you not allowed in the kitchen? She uses tomato paste,

1:23:311:23:34

says that's better than real tomatoes. Proper beef.

1:23:341:23:37

Proper beef! None of your stewing beef or anything.

1:23:371:23:40

This is fillet beef, it's just magic stuff.

1:23:401:23:43

But I suppose if you... You know, we're in the credit crunch

1:23:431:23:47

and all that sort of stuff... It's maybe a bit too pricey?

1:23:471:23:50

Well, I think something like sirloin would be particularly good for this.

1:23:501:23:53

Ribeye's really good, but with frying beef,

1:23:531:23:56

I don't think it's good enough. You've got to use a decent cut.

1:23:561:23:59

But we're going to chop that all up. Lovely.

1:23:591:24:02

This reminds me of dinner parties, you know, in the early '70s,

1:24:021:24:07

when you had a prawn cocktail or something to start with and...

1:24:071:24:10

You arrived proudly with your bottle of Liebfraumilch.

1:24:101:24:13

That's right. Or Mosel. Your Mateus rose!

1:24:131:24:16

That fizzy pink Portuguese stuff. Oh, yes.

1:24:161:24:18

You can make a lamp from that, though.

1:24:181:24:20

It's way before my time. I was on Track And Field doing that.

1:24:201:24:22

Daley Thompson. Daley! Can you remember that? It was brilliant.

1:24:221:24:25

Spectrum computers. Yeah. Didn't you swap something on Swap Shop?

1:24:251:24:29

I did, yeah. I swapped my next-door neighbour's dolls for a racing car.

1:24:291:24:33

LAUGHTER

1:24:331:24:35

You did what?! I swapped my next-door neighbour's dolls...

1:24:351:24:38

Well, the thing is, it came up on the bottom of the telly,

1:24:381:24:40

"Wanted: Dolls for racing car, Scalextric racing car." Yeah.

1:24:401:24:45

And I was desperate, cos I'd just got a Scalextric,

1:24:451:24:48

and I was desperate for this Formula 1 GTS, it was.

1:24:481:24:51

Still got it, haven't you? I have, aye.

1:24:511:24:53

And I went next door, nicked me neighbour's dolls, and then...

1:24:531:24:57

..boxed them up and everything! You're not supposed to do that!

1:24:591:25:02

Well, yes, I know that now!

1:25:021:25:04

Stolen goods on Swap Shop.

1:25:041:25:06

Right, now in goes the brandy.

1:25:061:25:08

Watch yourself. ALL: Ooh!

1:25:081:25:10

Look at that! Just a little bit of brandy.

1:25:101:25:12

Nearly had your wig off, that!

1:25:141:25:16

I've not got that much hair left! LAUGHTER

1:25:161:25:18

Can you chop me the parsley as well, please?

1:25:181:25:21

Our beef's sauteed off,

1:25:211:25:23

get a bit of colour on it as well. That's all going to go into here.

1:25:231:25:25

Oh, this is looking like the old stroganoff I know.

1:25:251:25:28

Getting there, isn't it?

1:25:281:25:29

The thing about stroganoff is, people say you should leave it

1:25:291:25:32

to rest for about 30 minutes before you serve it.

1:25:321:25:35

I think with a fillet of beef, the problem is, you can ruin it,

1:25:351:25:37

cos you bought quite an expensive cut of meat,

1:25:371:25:39

probably the most expensive,

1:25:391:25:41

and then you stew it for 35, 40 minutes, which kind of wrecks it.

1:25:411:25:45

So I would actually see if we can keep it nice and sort of pink.

1:25:451:25:48

That's how I would do it.

1:25:481:25:50

It's smelling good, isn't it?

1:25:501:25:52

Now, the potatoes. I need to borrow your high jet, James.

1:25:521:25:55

There you go. Oh, bless you.

1:25:551:25:57

Thank you. So we can allow that to stew nicely.

1:25:571:26:01

What we need is Black Forest gateau to finish with.

1:26:011:26:03

Well, possibly, yeah. Prawn cocktail to start with.

1:26:031:26:05

All I remember was, er... You wouldn't remember.

1:26:051:26:09

Was it Arctic roll?

1:26:091:26:11

ALL: Oh!

1:26:111:26:12

Oh, yes.

1:26:121:26:14

I remember that. That's all I remember.

1:26:141:26:16

And then after that it was all a bit of a blur.

1:26:161:26:19

Black pepper.

1:26:191:26:21

It all becomes a bit of a blur when you hit adolescence, doesn't it?

1:26:211:26:24

I've never come out of mine.

1:26:241:26:26

I was in me twenties.

1:26:261:26:28

Black pepper, some salt.

1:26:281:26:30

Now, the thing about this as well, once you get to this stage,

1:26:301:26:34

turn it off and then add the sour cream.

1:26:341:26:38

That's going to make a difference, isn't it?

1:26:381:26:40

Cream.

1:26:401:26:42

The secret of sour cream is, you can make it yourself,

1:26:421:26:44

you can add a little bit of lemon to double cream,

1:26:441:26:47

but I would always buy it.

1:26:471:26:49

But it doesn't freeze, cos it splits.

1:26:491:26:51

Bit of double cream like that,

1:26:511:26:53

and then very quickly, whack it in.

1:26:531:26:56

Yes, that tastes like a stroganoff.

1:26:581:27:01

Looks so good. Way back to how I remember it used to taste.

1:27:011:27:05

Bit of that, that's all going to go in.

1:27:051:27:07

Quite quickly, grab our plate. We've got some fresh thyme in there.

1:27:071:27:12

There only had to be one choice at the end of this for a TV legend.

1:27:141:27:17

Oh, yes, of course! Sauteed potatoes.

1:27:171:27:20

The boys should have got them on a little earlier.

1:27:201:27:23

They're kind of al dente... I knew we'd get the blame!

1:27:231:27:26

He's like that, him! He shifts it, doesn't he?

1:27:261:27:28

Ah, you... Ooh, I don't know! We're just the fall guys.

1:27:281:27:31

"Goat" and "scape" comes to mind!

1:27:311:27:33

LAUGHTER

1:27:331:27:34

That does look lovely, James. It does, mind you.

1:27:341:27:37

Look at that. Could come back into fashion again.

1:27:371:27:40

Well, it's never been out of fashion in our house, I have to say.

1:27:401:27:42

Has it not? Sprinkle of parsley over the top.

1:27:421:27:45

There you are. Beef stroganoff. Oh, lovely. Yay! APPLAUSE

1:27:451:27:49

Can't believe I did that in six minutes. You dive into that, John.

1:27:491:27:53

Bring the glasses.

1:27:531:27:54

Dive in.

1:27:541:27:56

I feel it should be a bottle of Mateus Rose or stuff like that.

1:27:561:27:58

It should, really. Black Tower. Black Tower, do you remember that?

1:27:581:28:02

A Blue Nun.

1:28:021:28:04

Do you remember stroganoff?

1:28:041:28:06

WOMAN: Oh, yes. I'm a bit retro, me. Are you a bit retro?

1:28:061:28:09

So it was you that voted hell? Yes, I did.

1:28:091:28:12

The thing is, we were talking about fashion,

1:28:121:28:14

but food never goes out of fashion.

1:28:141:28:16

I haven't made it since college.

1:28:161:28:18

Is it as good as your wife's stroganoff? Excellent!

1:28:181:28:20

He's a happy man. He knows what to say after 40 years of television.

1:28:201:28:24

A classic recipe, but still a firm favourite.

1:28:291:28:31

Well, I'm afraid that's all from this week's Best Bites.

1:28:311:28:34

I hope you've enjoyed taking a look back at

1:28:341:28:36

some of the delicious recipes we've picked out today.

1:28:361:28:39

Thanks for watching, and we'll see you in a week.

1:28:391:28:41

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