0:00:02 > 0:00:04Morning. I'm John Torode and what a flavourful menu there is
0:00:04 > 0:00:05lined up for you on today's show.
0:00:05 > 0:00:08There's just one thing you need to do - put your feet up and get
0:00:08 > 0:00:11ready to enjoy a few of my Sunday Kitchen Best Bites.
0:00:33 > 0:00:35Welcome to the show. And I hope you are hungry
0:00:35 > 0:00:38because we have fantastic chefs setting up fabulous food
0:00:38 > 0:00:41and a handful of celebrities that all need feeding.
0:00:41 > 0:00:44Coming up on today's show, the queen of curries Madhur Jaffrey
0:00:44 > 0:00:48is spicing things up in the kitchen with a flattened rice and potatoes.
0:00:48 > 0:00:51The extraordinarily talented Thomas Keller is surprising us with
0:00:51 > 0:00:54an unusual, but delicious partnering of roast chicken and waffles.
0:00:54 > 0:00:57He adds bacon and chives to his waffle mix and roasts the
0:00:57 > 0:01:01chicken on a bed of carrots and onions, leek, garlic and thyme.
0:01:01 > 0:01:03How great is that?!
0:01:03 > 0:01:06Michael Caines is serving his take on a much-loved British
0:01:06 > 0:01:08classic, beef and ale pie.
0:01:08 > 0:01:12He tops the pie mix with oysters in a pastry lid and serves it
0:01:12 > 0:01:14with some fresh green veg.
0:01:14 > 0:01:17And Peter Andre faces food heaven or food hell.
0:01:17 > 0:01:20Did he get his food heaven - sauteed sweet potatoes
0:01:20 > 0:01:23with roasted loin of lamb and sweet potato crisps?
0:01:23 > 0:01:27Or did he get his food hell - a red lentil tarka dhal with apricot
0:01:27 > 0:01:28and coriander naan?
0:01:28 > 0:01:31Find out what he got at the end of today's show.
0:01:31 > 0:01:33But first, to get our taste buds tingling,
0:01:33 > 0:01:36is the Michelin-starred Marcus Wareing.
0:01:36 > 0:01:39He's got some mouthwatering mackerel lined up for all of us.
0:01:39 > 0:01:43JAMES MARTIN: The newly crowned, AA Chef Of The Year...
0:01:43 > 0:01:44- Oh, shush.- Yeah! Oh, shush.
0:01:44 > 0:01:46Mr Marcus Wareing, congratulations.
0:01:46 > 0:01:49- Good morning. Thank you very much. - That's a pretty serious one award.
0:01:49 > 0:01:51- That's named by your peers. - It is, yes.
0:01:51 > 0:01:53It's an honour and a privilege and I was absolutely delighted
0:01:53 > 0:01:57- to be recognised by the guys. - The guys, there you go.
0:01:57 > 0:01:58How much did you have to pay them? THEY LAUGH
0:01:58 > 0:02:01- I'm from Lancashire, nothing. - Well, same as Yorkshire.
0:02:01 > 0:02:04- But anyway, what are we cooking today, then?- Mackerel.- Yeah.
0:02:04 > 0:02:07Pan-fried and a very simple garnish, James. Very, very simple.
0:02:07 > 0:02:09This is kind of... This is it, isn't it?
0:02:09 > 0:02:12This is it is cos you're going to get it later with this dish.
0:02:12 > 0:02:15- LAUGHTER - Leeks, chorizo, some shallots,
0:02:15 > 0:02:18a little smoked paprika, butter, flour, little bit of chicken stock.
0:02:18 > 0:02:20- OK, keeping it very, very simple. - Yeah.
0:02:20 > 0:02:22So first thing we're going to do is you want me to make the...
0:02:22 > 0:02:24- Make some onion rings. - Onion rings.- Onion rings.
0:02:24 > 0:02:27Then you'll coat those in the flour, and a little bit of
0:02:27 > 0:02:29- the smoked paprika- Now, there's two types of smoked paprika,
0:02:29 > 0:02:32there's the hot and the sweet. Which one would you really go for?
0:02:32 > 0:02:34For me, this dish, sweet. I don't...
0:02:34 > 0:02:36I'm not a big spicy fan in the restaurant.
0:02:36 > 0:02:38- I like to keep it quite mild.- OK.
0:02:38 > 0:02:41So, a little bit of the paprika in with the flour.
0:02:41 > 0:02:43So tell us about mackerel, then. Cos I think it's an underused fish,
0:02:43 > 0:02:45but it is absolutely superb.
0:02:45 > 0:02:48It is a very underused fish, but it's also very, very cheap.
0:02:48 > 0:02:51Very reasonable and, you know, you do find it all over the place.
0:02:51 > 0:02:53You do find in supermarkets, which is really nice.
0:02:53 > 0:02:55Generally, off the bone, but if you have got a fishmonger
0:02:55 > 0:02:57who sells them whole, please try them whole.
0:02:57 > 0:02:59When you talk to fisherman about the mackerel,
0:02:59 > 0:03:01they almost give them away.
0:03:01 > 0:03:03What, 15, 20p each? I mean, it's really cheap.
0:03:03 > 0:03:07There's a massive abundance of them as we know as chefs.
0:03:07 > 0:03:09But they are great. They are sort of slightly understated
0:03:09 > 0:03:12and you see them... I mean, I use them these at the restaurant on the
0:03:12 > 0:03:14lunch menu. It's a really great value.
0:03:14 > 0:03:16As my fishermen says, they are the pigeon of the sea.
0:03:16 > 0:03:19- There's loads of them everywhere. - Yeah. There are.
0:03:19 > 0:03:22But they have to be absolutely bang on fresh.
0:03:22 > 0:03:24And I think for this dish, they are really,
0:03:24 > 0:03:26really good because they are... It's a lovely, oily fish.
0:03:26 > 0:03:28It's got a great flavour.
0:03:28 > 0:03:30And they can sit with something as strong as a chorizo sausage.
0:03:30 > 0:03:33Now you'd filet this slightly differently. You take the head off?
0:03:33 > 0:03:37Yeah, I've taken the first filet off as normal, from head to tail.
0:03:37 > 0:03:40Then I've just cut off the head and I'm just going to,
0:03:40 > 0:03:43as we'd normally, I would go like that and I'd filet along.
0:03:43 > 0:03:48But this is so soft, I just put the knife in like so, into the...
0:03:48 > 0:03:54Like he says. Like so and just take off the bone.
0:03:54 > 0:03:56- It's quite easy to take off. - It is, it's very soft.
0:03:56 > 0:03:58Your fishmonger will do this for you.
0:03:58 > 0:04:00It is, but it's also quite soft and it just comes off really easy.
0:04:00 > 0:04:02- There you go.- Easy.
0:04:02 > 0:04:04But mackerel is used a lot in Indian food as well, isn't it?
0:04:04 > 0:04:07- They've got great oiliness to go with Indian flavours.- Exactly.
0:04:07 > 0:04:09And it stands up to spice really well.
0:04:09 > 0:04:12- It has a sort of strong, intense, oily flavour.- Yeah.
0:04:12 > 0:04:14It takes really well with spice.
0:04:14 > 0:04:16OK, we've got our little onion rings there
0:04:16 > 0:04:17which I mixing together...
0:04:17 > 0:04:19- I'll leave those to one side. - Put those to one side.
0:04:19 > 0:04:21If you could just chop up the leek and the chorizo,
0:04:21 > 0:04:23and then we'll get those cooked in the pan.
0:04:23 > 0:04:26- Basically, do everything apart from fillet the fish, then?- Yeah.
0:04:26 > 0:04:28- Usual stuff. - When I'm pin-boning this, James,
0:04:28 > 0:04:30rather than just pull out all the bones individually,
0:04:30 > 0:04:34I'm just going to put a little V-cut into the fish, like so.
0:04:34 > 0:04:35And it just comes out all in one go.
0:04:35 > 0:04:37Just stops the fish from being ripped apart.
0:04:37 > 0:04:40Because when you start pin-boning the mackerel, for some reason...
0:04:40 > 0:04:41Pin bone means just to pull out...
0:04:41 > 0:04:43Just to pull them all out individually.
0:04:43 > 0:04:47- Yeah.- So, I'd rather just keep it... - OK.- And it comes that quite easily.
0:04:47 > 0:04:49So, that's that. So, what's next for Marcus, then?
0:04:49 > 0:04:51Because obviously your new book as well.
0:04:51 > 0:04:55- Yeah.- Restaurant is going extremely well. What's the goal?
0:04:55 > 0:04:56- The goal is three stars, obviously?- Yeah.
0:04:56 > 0:05:00That's always a chef's dream, but I think, to be honest with you,
0:05:00 > 0:05:01James, we've had a great first year.
0:05:01 > 0:05:03It's been the recession for everybody.
0:05:03 > 0:05:05We're just getting our head down and getting on with the job,
0:05:05 > 0:05:07and finding that with the recession,
0:05:07 > 0:05:10we've worked very hard at the restaurant to keep it going,
0:05:10 > 0:05:11and we've had a fabulous business year.
0:05:11 > 0:05:13Do you think the secret of your success
0:05:13 > 0:05:14is literally you're there?
0:05:14 > 0:05:17I would... Yes, I would like to think so.
0:05:17 > 0:05:21I think when you've got your name above the door in a kitchen
0:05:21 > 0:05:23- in the restaurant, you have to be there.- Yeah.
0:05:23 > 0:05:25I think the general public today would, you know,
0:05:25 > 0:05:28- prefer to see you in the kitchen.- Yeah.
0:05:28 > 0:05:30And when they're spending a lot of money,
0:05:30 > 0:05:32I think that's quite important.
0:05:32 > 0:05:33- There we go.- There's your mackerel.
0:05:33 > 0:05:36- You just scored that on the...- Yeah. Very lightly scored it.- ..skin.
0:05:36 > 0:05:40Just going to use the one fillet. I'm going to...
0:05:40 > 0:05:42A little bit of oil into this pan.
0:05:42 > 0:05:44We're going to start the chorizo off.
0:05:44 > 0:05:47- That's the cue for me, then, is it? - Yeah, that's you. In now.
0:05:47 > 0:05:49Now, this is cooking chorizo, isn't it?
0:05:49 > 0:05:51- Yeah.- There's two different types.
0:05:51 > 0:05:54Either the dried stuff, which is cured, which this isn't.
0:05:54 > 0:05:57- Normally sliced...- That's right. - ..which you can eat.
0:05:57 > 0:05:59- But this is the cooking stuff. - Yeah. This is really nice.
0:05:59 > 0:06:02- And what I like about this is the oil coming out of it.- Yeah.
0:06:02 > 0:06:05I'm just going to very lightly... I'm going to pinch those off there.
0:06:05 > 0:06:07They do one called picante, which is the paprika.
0:06:07 > 0:06:10Like, quite a hot and spicy one, don't they, which is really good?
0:06:10 > 0:06:12What's that?
0:06:12 > 0:06:16They do one called picante, which is the spicy one, which is...
0:06:16 > 0:06:19- Very spicy as well, yeah. - There you go.- OK, great.
0:06:19 > 0:06:21- There you go. - A little salt in there.
0:06:21 > 0:06:25- Now, the fish doesn't take very long to cook at all, does it?- No.
0:06:25 > 0:06:27I'm going to move that over to the front there.
0:06:27 > 0:06:30- If you could fry off the shallots, James...- You want me to those?- Yeah.
0:06:30 > 0:06:33That's the cue for me to do that while you're going to cook the fish.
0:06:33 > 0:06:35So, explain to us quickly how we're going to cook this fish,
0:06:35 > 0:06:37cos most people would actually, you know,
0:06:37 > 0:06:40panic at this stage cos we're only about two or three minutes to go.
0:06:40 > 0:06:42Yeah. Well, all I'm going to do is a little bit of olive oil in there.
0:06:42 > 0:06:43Great.
0:06:48 > 0:06:51- And then straight in. - Keep the skin on?- Skin on.
0:06:51 > 0:06:54And the scoring of the fish is the most important part
0:06:54 > 0:06:55of the cooking of this,
0:06:55 > 0:06:57cos when you score a piece of fish,
0:06:57 > 0:06:59you help to relax the skin.
0:06:59 > 0:07:01If you didn't score that, it would just generally tight up
0:07:01 > 0:07:04- and it would curl up and you wouldn't get any crispy skin.- OK.
0:07:04 > 0:07:06Skin side down first.
0:07:06 > 0:07:07- So, straight in a hot pan.- Yep.
0:07:07 > 0:07:09Just hold it down for a few seconds.
0:07:09 > 0:07:11So, just leave it now and cook it on just the skin side?
0:07:11 > 0:07:14- Yeah.- There you go. Right. - Turn down the heat a little bit.
0:07:14 > 0:07:16When you see all smoke coming out of the pan like that,
0:07:16 > 0:07:19you can literally almost turn it off.
0:07:19 > 0:07:21- Almost.- Yeah, almost. Almost.
0:07:21 > 0:07:24But you want to get the skin nice and crispy.
0:07:24 > 0:07:25- That's the key to this.- Yeah.
0:07:25 > 0:07:29- Cook it practically all away... - Yeah.- ..on the skin.
0:07:29 > 0:07:32The onions, all I've done is just take that flour, paprika,
0:07:32 > 0:07:33mix it together. Just a pinch of salt.
0:07:33 > 0:07:35- Yeah.- And they're just going to get fried off
0:07:35 > 0:07:36so they're crispy underneath.
0:07:36 > 0:07:38Don't need to put these in milk beforehand.
0:07:38 > 0:07:40- Just as they are. - As they are.- There you go.
0:07:40 > 0:07:41And what I've done with this,
0:07:41 > 0:07:45I've just tried to create dishes in the book that are as simple as this,
0:07:45 > 0:07:48and all you've got to do is just literally what we're doing now.
0:07:48 > 0:07:51- And it's just great ingredients cooked very, very easily.- Yeah.
0:07:51 > 0:07:54OK. Now, you can see the fish is cooking halfway up the side.
0:07:54 > 0:07:55Yeah. Just flip it over.
0:07:55 > 0:07:58- Turn that off. Yeah. - You can turn it off.- And that's it.
0:07:58 > 0:08:00The residual heat will cook it right the way through.
0:08:00 > 0:08:02Just nicely cook it over there.
0:08:02 > 0:08:04If you do need to cool the pan down...
0:08:04 > 0:08:06Now, tell us about your book, because I was reading it.
0:08:06 > 0:08:09- There's a whole chapter about popcorn.- Yeah.- Why popcorn?
0:08:09 > 0:08:13Because my children make rice crispy cakes, cornflake cakes.
0:08:13 > 0:08:15They make scones with their gran. They love cooking.
0:08:15 > 0:08:18I've always got this packet of popcorn in the cupboard at home
0:08:18 > 0:08:20and I just had to do something with it.
0:08:20 > 0:08:22It's something that sits in the cupboard and no-one uses,
0:08:22 > 0:08:24So we created... But what I did, we got carried away.
0:08:24 > 0:08:26We got carried away with the popcorn,
0:08:26 > 0:08:29and we just made another dish and another dish and another dish.
0:08:29 > 0:08:31And it just went on. It ended up with a chapter.
0:08:31 > 0:08:34But it's the bit that people seem to sort of really enjoy,
0:08:34 > 0:08:35cos they've never seen it before.
0:08:35 > 0:08:37- Sounds good to me.- It's been great.
0:08:37 > 0:08:38And it's a big part of the book
0:08:38 > 0:08:40cos it's something I want children to get into as well,
0:08:40 > 0:08:42which I think is lovely.
0:08:42 > 0:08:46That's key to all chefs, really. I think if you get...
0:08:46 > 0:08:47Particularly when we're very young,
0:08:47 > 0:08:50if you're surrounded by good food, it's going to rub off, isn't it?
0:08:50 > 0:08:53Without a doubt. And the recipes in the book are all...
0:08:53 > 0:08:54There's some restaurant things.
0:08:54 > 0:08:57There's some really interesting dishes, the popcorn sections.
0:08:57 > 0:08:58There's a little bit for everybody
0:08:58 > 0:09:01cos the whole book is all about family food.
0:09:01 > 0:09:03- There you go.- OK.
0:09:03 > 0:09:05Right, so, the fish is cooked now.
0:09:05 > 0:09:07- That sits on the top. - Straight on top of there.
0:09:07 > 0:09:10- That's the great thing about this. It sits...- Did you season it?
0:09:10 > 0:09:12- Yeah, seasoned, chef, yeah. Done. - Just checking.
0:09:12 > 0:09:14Yeah, all done. Thank you very much.
0:09:14 > 0:09:16THEY LAUGH
0:09:16 > 0:09:18Just get just a few of those on top there.
0:09:18 > 0:09:20Just take some of the juice...
0:09:20 > 0:09:22So, remind us what this is again.
0:09:22 > 0:09:25We've got chorizo sausages, pan-fried leeks,
0:09:25 > 0:09:28a little bit of pan-fried mackerel.
0:09:28 > 0:09:30Nice and crispy skin. And shallots.
0:09:30 > 0:09:31A shopping list that's so easy,
0:09:31 > 0:09:33you could do it this afternoon. Easy as that.
0:09:39 > 0:09:43I have to say, it looks, as all your food does, spectacular,
0:09:43 > 0:09:45and I know it's going to taste great as well.
0:09:45 > 0:09:46- So, dive into that.- Wow.
0:09:46 > 0:09:49- Wow.- Have a taste of that.
0:09:49 > 0:09:51- Partial to mackerel or not? - Do you know what?
0:09:51 > 0:09:54It takes me back to my childhood, cos my parents,
0:09:54 > 0:09:57- we used to go on holiday up in Anglesey.- Right.
0:09:57 > 0:09:59And my dad used to take me fishing,
0:09:59 > 0:10:01and it was a thing we used to do every year.
0:10:01 > 0:10:03- North Wales, Holyhead, near there.- Yeah.
0:10:03 > 0:10:04And it really took me back.
0:10:04 > 0:10:06We haven't had mackerel since then, since childhood,
0:10:06 > 0:10:08so we used to have a great time together.
0:10:08 > 0:10:09Mackerel, particularly that oily fish,
0:10:09 > 0:10:11it goes very well with chorizo and the leeks,
0:10:11 > 0:10:13but you could use other oily fish as well.
0:10:13 > 0:10:16Yeah, you could use tuna. Would be great with swordfish.
0:10:16 > 0:10:19I think really because the chorizo is quite...
0:10:19 > 0:10:20You could put anything really with it.
0:10:20 > 0:10:22- Some salmon would be perfect as well.- Yeah.
0:10:22 > 0:10:25- So, what you reckon about his Michelin-star mackerel?- Sensational.
0:10:25 > 0:10:28And I would never have thought of putting it with a chorizo sausage.
0:10:28 > 0:10:30I just wouldn't have done that.
0:10:34 > 0:10:38Let's face it, simple yet seriously good.
0:10:38 > 0:10:40Coming up, James Martin cooks pan-fried wreckfish
0:10:40 > 0:10:43with fennel puree and a crayfish bisque
0:10:43 > 0:10:45for Sir Michael Parkinson, no less.
0:10:45 > 0:10:48But that's after we join the fabulous Rick Stein
0:10:48 > 0:10:51on another of his seafood adventures.
0:10:51 > 0:10:52Once upon a time,
0:10:52 > 0:10:56the herring fishery extended from the north of Scotland
0:10:56 > 0:11:00way down to Great Yarmouth, Lowestoft and beyond.
0:11:00 > 0:11:02Sadly, all of that has declined now,
0:11:02 > 0:11:07leaving ports like Lowestoft a shadow of their former self.
0:11:07 > 0:11:11Donny Cole, a local fish merchant, remembers how it used to be.
0:11:12 > 0:11:16For every man that went to sea on the drifters,
0:11:16 > 0:11:19there were seven men ashore backing him up -
0:11:19 > 0:11:23the people who built the boats, the beasters that made the nets,
0:11:23 > 0:11:25the people connected in the industry,
0:11:25 > 0:11:27the box makers, everybody.
0:11:27 > 0:11:30And that there is how it used to be.
0:11:30 > 0:11:34But if that dock is the one you saw today, right,
0:11:34 > 0:11:37there is not one boat in it.
0:11:37 > 0:11:40Not one boat in that dock.
0:11:40 > 0:11:44I mean, it is, for me, heartbreaking.
0:11:44 > 0:11:48There was 200 smoke houses in Lowestoft.
0:11:48 > 0:11:52The air was thick with the smell of herrings and kippers.
0:11:52 > 0:11:54Everyone ate kippers.
0:11:54 > 0:12:00It was an era, just a complete era, which unfortunately has disappeared.
0:12:00 > 0:12:02Well, I say "Unfortunately disappeared"
0:12:02 > 0:12:03because the whole thing has changed,
0:12:03 > 0:12:06but for me, being in the fishing industry,
0:12:06 > 0:12:08I think it's a disaster.
0:12:10 > 0:12:13Donny and his brother Michael own one of the last smokeries
0:12:13 > 0:12:16in East Anglia, and Colin Burges, who does the smoking,
0:12:16 > 0:12:19wonders whether anybody will take over from him.
0:12:19 > 0:12:22Not even the herrings are local any more.
0:12:22 > 0:12:24They come from Norway or Iceland.
0:12:24 > 0:12:28It's extraordinary to me that a product which is so good,
0:12:28 > 0:12:32which is so skilfully made, should be in danger of dying out.
0:12:32 > 0:12:36Why is it that we turn our back on the really good things in life
0:12:36 > 0:12:37in favour of what?
0:12:37 > 0:12:41Hygienic little fillets? Stainless-steel vacuum packing?
0:12:41 > 0:12:44Artificial colouring? No bugs? I don't know.
0:12:44 > 0:12:47It would be great if somebody started
0:12:47 > 0:12:49a campaign for real smoked fish.
0:12:49 > 0:12:52Rick, try one of these. These are buckling.
0:12:52 > 0:12:53Hot smoked, aren't they?
0:12:53 > 0:12:57They're hot smoked in a smoke house.
0:12:57 > 0:12:59God, that's good. What do you think of them?
0:12:59 > 0:13:02Oh, they're great. They're gorgeous, aren't they?
0:13:02 > 0:13:05Oh, I mean, that is just wonderful.
0:13:05 > 0:13:07The thing people think about herrings is them being
0:13:07 > 0:13:10a bit sort of, I don't know, overpowering or something,
0:13:10 > 0:13:13but this is lovely and soft and creamy.
0:13:13 > 0:13:15And, I mean, the fat content,
0:13:15 > 0:13:17it's a bit like eating smoked eel, actually.
0:13:17 > 0:13:19It's got that same luxury taste to me.
0:13:19 > 0:13:22It's just absolutely fantastic.
0:13:22 > 0:13:24- Lovely texture too.- Mm.
0:13:27 > 0:13:31Lowestoft will probably never see a busy market for herrings again,
0:13:31 > 0:13:34but instead, there's huge landings of plaice,
0:13:34 > 0:13:37the most popular flatfish in Europe.
0:13:37 > 0:13:40Well, just look at these plaice.
0:13:40 > 0:13:41I mean, they're a beautiful looking fish,
0:13:41 > 0:13:45with those lovely, fluorescent orange and red spots on them,
0:13:45 > 0:13:48and I think people tend to undervalue it.
0:13:48 > 0:13:50You know, you hear people in restaurants saying,
0:13:50 > 0:13:52"Oh, I think I'll have the lemon sole," you know,
0:13:52 > 0:13:54because plaice is sort of...
0:13:54 > 0:13:57You know, you're making a statement of being a bit more upper crust
0:13:57 > 0:13:59if you go for lemon sole rather than plaice,
0:13:59 > 0:14:02cos you see plaice everywhere, but actually, it's just as good.
0:14:02 > 0:14:05And I've got this dish which I'm just really excited about,
0:14:05 > 0:14:09because I just think it does real justice to the plaice.
0:14:09 > 0:14:12Well, I've just got about a quarter to half an inch
0:14:12 > 0:14:14of vegetable oil in this frying pan,
0:14:14 > 0:14:16which I'm getting really, really hot,
0:14:16 > 0:14:18and I'm just going to add some chopped onion.
0:14:18 > 0:14:23Now, this is for a dish of plaice with a sprinkling
0:14:23 > 0:14:26of savoury things, and when I thought about this,
0:14:26 > 0:14:29I thought of deep-fried goujons of plaice in a light batter.
0:14:29 > 0:14:31And I'm going to use a tempura batter
0:14:31 > 0:14:34with just dry ingredients with lots of flavour.
0:14:34 > 0:14:36So, that onion is beginning to brown up very nicely.
0:14:36 > 0:14:39Now I'm just going to add some garlic as well.
0:14:39 > 0:14:41Finely chopped garlic and some red chilli as well.
0:14:41 > 0:14:45Some very finely-chopped deseeded red chilli.
0:14:45 > 0:14:48Just frying that off together till it's sort of dry fried.
0:14:48 > 0:14:51It's a bit like the sort of coating of those peanuts
0:14:51 > 0:14:54you get in bars, but much nicer than that.
0:14:54 > 0:14:55OK, that's done now.
0:14:55 > 0:14:59Just bring that over here and pass it through that colander there.
0:15:03 > 0:15:07OK, now, I'll just pour my colander full of fried bits and pieces
0:15:07 > 0:15:12onto this little kitchen paper, just to drain off all that fat,
0:15:12 > 0:15:15and I'll empty that into this bowl.
0:15:15 > 0:15:19Now I'm adding some sliced spring onions
0:15:19 > 0:15:20and some sichuan pepper.
0:15:20 > 0:15:23It's got a very odd taste, sichuan pepper.
0:15:23 > 0:15:25It's a bit like cloves at the dentist.
0:15:25 > 0:15:27You know, it slightly numbs the mouth.
0:15:27 > 0:15:29It's very satisfying because of it.
0:15:29 > 0:15:31Now, just a few flakes of sea salt as well.
0:15:31 > 0:15:37So, that's my sort of coating material for the goujons all ready.
0:15:37 > 0:15:38And now to cut up the plaice.
0:15:38 > 0:15:40Now, I've filleted and skinned the plaice already,
0:15:40 > 0:15:44and I'm going to cut it into goujons, or gudgeons, actually.
0:15:44 > 0:15:46It just comes from that English-French word,
0:15:46 > 0:15:50meaning those little fish-like sort of minnows and sticklebacks,
0:15:50 > 0:15:52freshwater fish, and about the size of your thumb.
0:15:52 > 0:15:54So, there we are.
0:15:54 > 0:15:56And now we're going to make that tempura batter
0:15:56 > 0:15:58and drop the gudgeons in it.
0:15:59 > 0:16:03So, here I've got some cornflour and flour and some salt,
0:16:03 > 0:16:07which I'm just going to sift through this sieve into a bowl.
0:16:11 > 0:16:14Now, I'm just adding some soda water here.
0:16:14 > 0:16:15That's all I'm putting in here -
0:16:15 > 0:16:18just cornflour, flour, salt and soda water.
0:16:18 > 0:16:20And it's ice cold, the soda water.
0:16:20 > 0:16:22Don't ask me what happens with using soda water,
0:16:22 > 0:16:24but it works a treat.
0:16:25 > 0:16:28So, just before I drop those goujons in,
0:16:28 > 0:16:30just giving them a little bit of a season just with salt.
0:16:30 > 0:16:32And into the batter.
0:16:32 > 0:16:34Now, the whole point of this batter, as I say,
0:16:34 > 0:16:35it's got to be made at the last minute,
0:16:35 > 0:16:36it's got to be cold.
0:16:36 > 0:16:38And the reasons for both those things,
0:16:38 > 0:16:40the last minute and the temperature,
0:16:40 > 0:16:43is you don't want to develop the gluten in the flour
0:16:43 > 0:16:46because that makes the batter sort of elastic,
0:16:46 > 0:16:48and what you're looking for is crispness.
0:16:48 > 0:16:50That's the whole point of tempura batter.
0:16:50 > 0:16:53So, I put about four or five pieces in at a time,
0:16:53 > 0:16:55They only take about a minute each.
0:16:55 > 0:16:57Straight out of that onto some paper,
0:16:57 > 0:17:00just to drain the excess oil off.
0:17:00 > 0:17:02Just look at those. Look how thin the batter is.
0:17:02 > 0:17:04That's what I really like about tempura,
0:17:04 > 0:17:07is you can actually see the food through the batter.
0:17:07 > 0:17:08So, there we go.
0:17:08 > 0:17:12There's the whole batch fried, and now just to make up the dish.
0:17:12 > 0:17:17Just plonk all these goujons onto this wonderful big plate.
0:17:17 > 0:17:21Just sprinkle this lovely, savoury, crunchy garlic onion,
0:17:21 > 0:17:26sichuan pepper, spring onion, etc mixture all over.
0:17:26 > 0:17:29Just turn it a little bit so it's everywhere.
0:17:29 > 0:17:31Just a few drops of lime juice over the top.
0:17:31 > 0:17:33You don't want to overdo it.
0:17:33 > 0:17:39And a final sprinkling of chopped coriander, and that's it.
0:17:43 > 0:17:45Plaice is still often overlooked,
0:17:45 > 0:17:46but Rick is right - it's a great fish.
0:17:46 > 0:17:49Something else that I want you to try at the moment is crayfish.
0:17:49 > 0:17:51These are all over the place in the UK.
0:17:51 > 0:17:53They're fantastic. Now, this is a wonderful dish
0:17:53 > 0:17:55that I'm going to create a lovely sauce with.
0:17:55 > 0:17:57Also, another fish that's underused is called wreckfish.
0:17:57 > 0:18:00The reason for it - it's actually found at the bottom of the ocean
0:18:00 > 0:18:03in the wrecks. It looks like a big snapper, really.
0:18:03 > 0:18:04- Never heard of that. - But just pan-fried.
0:18:04 > 0:18:07We'll serve that with a little bisque and some fennel.
0:18:07 > 0:18:09- Just really, really simple. - Love crayfish.
0:18:09 > 0:18:10Crayfish is fantastic.
0:18:10 > 0:18:12These have just been steamed, these little fellas.
0:18:12 > 0:18:15Then all we'll do is basically just use the entire lot
0:18:15 > 0:18:18cos I'm going to create a sauce using some shallot.
0:18:18 > 0:18:20That just goes straight into our pan.
0:18:20 > 0:18:21This is actually quite quick.
0:18:21 > 0:18:24Little bit of butter. In we go with some tomato puree.
0:18:24 > 0:18:26You need to cook out the tomato puree, really, for this one.
0:18:26 > 0:18:28That'll go in there, as well. CLATTERING
0:18:28 > 0:18:31- Are you throwing stuff around already?- Already.
0:18:31 > 0:18:32- My fork fell.- That's all right.
0:18:32 > 0:18:34And then what we're going to do is throw in our...
0:18:34 > 0:18:37These are the peeled, cooked shells cos this is...
0:18:37 > 0:18:41There's so much flavour in here, really, when it comes to a sauce.
0:18:41 > 0:18:43A little bit of brandy.
0:18:43 > 0:18:48Just a touch. Throw in some fennel like that.
0:18:48 > 0:18:50A little bit of stock, some cream
0:18:50 > 0:18:53just to make a really quick, simple little bisque to go with it.
0:18:53 > 0:18:55- James.- Yes?
0:18:55 > 0:18:58You should have a lid at hand to stop the flambe just in case.
0:18:58 > 0:19:01- Sorry, Chef.- You see what I mean? - Yeah, as if my job...
0:19:01 > 0:19:04- If you haven't shaved well... - As if my job wasn't hard enough!
0:19:04 > 0:19:06I'm about to interview Sir Michael Parkinson
0:19:06 > 0:19:07and I've got a three-star Michelin chef
0:19:07 > 0:19:09chirping in the background as well about what I'm...
0:19:09 > 0:19:12You didn't have to put up with this when you were interviewing people.
0:19:12 > 0:19:14I don't know how you do it. I really don't.
0:19:14 > 0:19:17We cooked sausages once on the show with Billy Connolly.
0:19:17 > 0:19:19- That was bad enough. - LAUGHTER
0:19:19 > 0:19:21So, whose idea was it for
0:19:21 > 0:19:23Michael Parkinson to have a chat show?
0:19:23 > 0:19:26BBC, 1971. Eight shows, summer relief.
0:19:26 > 0:19:28"Thank you very much. Goodbye, Parky."
0:19:28 > 0:19:31I left 12 years later.
0:19:31 > 0:19:33That's the way it happened in those days.
0:19:33 > 0:19:36We kind of invented the show and people liked it.
0:19:36 > 0:19:39And in those days, there was only, what, two or three stations.
0:19:39 > 0:19:41You got massive figures, you know.
0:19:41 > 0:19:44We once followed a jump-off in the Horse of the Year Show
0:19:44 > 0:19:45- with Harvey Smith...- Yeah.
0:19:45 > 0:19:47..and I did a one-woman show with Shirley Temple -
0:19:47 > 0:19:51that's how long ago it was - and we had 17.5 million viewers.
0:19:51 > 0:19:54- People forget about that. - Certainly, people forget about it,
0:19:54 > 0:19:56but not forget about the interviews, as well.
0:19:56 > 0:19:58Cos some of the interviews that you did, I mean,
0:19:58 > 0:20:00are still talked about even now. Particularly...
0:20:00 > 0:20:03You say that the best person you've interviewed was Ali.
0:20:03 > 0:20:05He was the most fascinating man I ever interviewed
0:20:05 > 0:20:07because I covered his career, in a sense,
0:20:07 > 0:20:09in 11 years, so I knew him.
0:20:09 > 0:20:12You see a life story of a man if you put them all together.
0:20:12 > 0:20:14But the interview process that you did,
0:20:14 > 0:20:15the techniques that you were...
0:20:15 > 0:20:19I mean, nowadays, I often find that people are already on the back foot
0:20:19 > 0:20:20the minute they walk into an interview stage
0:20:20 > 0:20:22because you've got the desk there.
0:20:22 > 0:20:25You never had that. It was just two seats. That was it.
0:20:25 > 0:20:28Well, a desk puts a huge sort of block
0:20:28 > 0:20:30between you and the person you're trying to get to.
0:20:30 > 0:20:32The nearer you can get to a person,
0:20:32 > 0:20:34the more intimate, in a sense, the better
0:20:34 > 0:20:36because the first five minutes of the interview,
0:20:36 > 0:20:37they're not about anything else
0:20:37 > 0:20:39other than two people looking at each other warily
0:20:39 > 0:20:42who have maybe never met before, thinking,
0:20:42 > 0:20:44"Now, do I like this guy or this person?"
0:20:44 > 0:20:46- and, "Am I going to enjoy this or not?"- Yeah.
0:20:46 > 0:20:48And eventually, you can see a relaxation
0:20:48 > 0:20:50and that's when you start the interview.
0:20:50 > 0:20:52It's like when you write a piece for a newspaper.
0:20:52 > 0:20:54I had a subeditor who used to say to me,
0:20:54 > 0:20:56"The first three paragraphs of this piece you've just written,
0:20:56 > 0:20:58"you are very fond of." "Yes," I'd say.
0:20:58 > 0:21:01He said, "Well, take them away like that cos it starts there."
0:21:01 > 0:21:03And that's precisely the same with an interview.
0:21:03 > 0:21:06Four minutes in, that's where it really starts engaging.
0:21:06 > 0:21:07Cos a lot of people,
0:21:07 > 0:21:11some say they don't want to meet the guest before they start, but...
0:21:11 > 0:21:13Well, no, I think that's right. I mean, in a sense...
0:21:13 > 0:21:15There's a difference between meeting a guest
0:21:15 > 0:21:16and saying, "Hi, how are you?"
0:21:16 > 0:21:19and giving them a handshake and that sort of thing, or a hug -
0:21:19 > 0:21:23between that and actually knowing, warts and all, what they're about.
0:21:23 > 0:21:26- Yeah.- That shifts the emphasis and the way they interview somebody.
0:21:26 > 0:21:29In the main, I mean, you meet people you've never met before.
0:21:29 > 0:21:32Some, you wish you'd never met before, but, I mean...
0:21:32 > 0:21:35- LAUGHTER - Mentioning no names, Meg.
0:21:35 > 0:21:37- But, I mean, from that... - LAUGHTER
0:21:37 > 0:21:41From that point of view, that's the fascination of the job.
0:21:41 > 0:21:44Basically, it's not knowing. You can't script an interview.
0:21:44 > 0:21:48I only ever scripted, or allowed two interviews to be scripted.
0:21:48 > 0:21:50One was with Frankie Howerd, of all people.
0:21:50 > 0:21:53- Yeah.- Frankie Howerd wouldn't come on unless we scripted an interview
0:21:53 > 0:21:55and it was absolutely awful.
0:21:55 > 0:21:58And afterwards, I convinced him to do the next interview we did
0:21:58 > 0:22:00without scripting and he was brilliant.
0:22:00 > 0:22:03Then we had... What was his name? Ali G.
0:22:03 > 0:22:06And he wanted to script it, too, and it just didn't work.
0:22:06 > 0:22:08It doesn't work.
0:22:08 > 0:22:10There has to be kind of a relaxed flexibility about it.
0:22:10 > 0:22:12Some of the interviews...
0:22:12 > 0:22:14Ten hours, I watched, of YouTube yesterday...
0:22:14 > 0:22:16- Oh, God.- ..watching you do all manner of interviews,
0:22:16 > 0:22:18but there were several ones that seemed to be your favourite.
0:22:18 > 0:22:20Peter Ustinov was an amazing storyteller.
0:22:20 > 0:22:22Well, great talkers are the ones you want.
0:22:22 > 0:22:23Great conversationalists.
0:22:23 > 0:22:27Alistair Cooke, Peter Ustinov, people like that. Funny men.
0:22:27 > 0:22:31Peter Cook, you know, Billy Connolly, and Robin Williams.
0:22:31 > 0:22:34People who don't have a series of gags,
0:22:34 > 0:22:35but have an ability to make you laugh
0:22:35 > 0:22:37just because of who they are and the way they are.
0:22:37 > 0:22:40But was it one of those things, particularly with Robin Williams,
0:22:40 > 0:22:42you almost just...?
0:22:42 > 0:22:43A lot of interviews that you did,
0:22:43 > 0:22:45you almost couldn't even ask a question.
0:22:45 > 0:22:47It was almost first bit and then they were off.
0:22:47 > 0:22:50Well, you see, again, that's the thing about an interview.
0:22:50 > 0:22:52The tip I give to young interviewers -
0:22:52 > 0:22:54if you get a flow going, then you become a traffic cop.
0:22:54 > 0:22:56You're not an interviewer any more.
0:22:56 > 0:22:58What you are, you're a policeman on point duty
0:22:58 > 0:23:00and the conversation is coming towards you like this
0:23:00 > 0:23:03and you think, "Ooh, that's good. Go down there now."
0:23:03 > 0:23:05And you direct them down there. So, that's what you do.
0:23:05 > 0:23:08You conduct a kind of a flow of an interview
0:23:08 > 0:23:10and that's when it really works very well.
0:23:10 > 0:23:12And the other time it works really well
0:23:12 > 0:23:14is when you have people on three in a row, four in a row,
0:23:14 > 0:23:17people grouping together, when all of a sudden, it gels.
0:23:17 > 0:23:20All of a sudden, you think, "Yeah, that's magic."
0:23:20 > 0:23:23All four of them are going. They leave you out. You just sit there.
0:23:23 > 0:23:25Your chat show was unlike any other, really,
0:23:25 > 0:23:27and any other since then because,
0:23:27 > 0:23:30nowadays, they have to go on and they want to promote something,
0:23:30 > 0:23:32they've got, you know, a film coming out.
0:23:32 > 0:23:33You picked interesting guests
0:23:33 > 0:23:35just cos of the fact they were interesting.
0:23:35 > 0:23:39Well, I mean, listen, the thing about a chat show is...
0:23:39 > 0:23:42The reason that people, well, TV companies, love it
0:23:42 > 0:23:43is because it's cheap
0:23:43 > 0:23:46because people do generally come on to promote something.
0:23:46 > 0:23:50The trick is to put on with them unexpected people.
0:23:50 > 0:23:52So, it's like adding a kind of a...
0:23:53 > 0:23:55- ..something to a sauce. - Talking of sauces,
0:23:55 > 0:23:57- I'm just going to make a noise for a minute.- All right.
0:23:57 > 0:23:59This is just going to fire this thing up.
0:23:59 > 0:24:02MACHINE WHIRS Just makes a lot of noise.
0:24:02 > 0:24:04This is all the shells gone in there.
0:24:04 > 0:24:07Just going to do this for about ten seconds.
0:24:07 > 0:24:09It's all the shells. I've got some fennel, garlic...
0:24:09 > 0:24:12Recipe's on the internet. That's all you need to know.
0:24:12 > 0:24:14MACHINE STOPS Carry on.
0:24:14 > 0:24:17Well, that's why women make the best guests, in a sense.
0:24:17 > 0:24:19I mean, in a communal sense.
0:24:19 > 0:24:20Some of the best shows I've ever done
0:24:20 > 0:24:22have been three or four women
0:24:22 > 0:24:24because what women do is what they do socially in any event -
0:24:24 > 0:24:27they chat among themselves, and after a while,
0:24:27 > 0:24:29they forget you're there, and that's wonderful.
0:24:29 > 0:24:33You just sort of sit there, have a cigar and away they go.
0:24:33 > 0:24:37I mean, I did Dame Edna, Judi Dench and Sharon Osbourne,
0:24:37 > 0:24:39and that was one of the best shows I ever did
0:24:39 > 0:24:40because I got them going
0:24:40 > 0:24:44and it became a sort of, "Attack Parky whenever you can.
0:24:44 > 0:24:46"Generally, just let us gossip among ourselves."
0:24:46 > 0:24:49And, again, a lovely, relaxed feeling about it.
0:24:49 > 0:24:51- It was funny. - Cos certain times, you were on edge,
0:24:51 > 0:24:53particularly when Ali, you were interviewing him,
0:24:53 > 0:24:55cos it was the unexpected.
0:24:55 > 0:24:57- You used to throw curve balls in. - Let me ask you a question.
0:24:57 > 0:25:00Here's a man who was sort of 6'7" and weighs 17 and a half stone.
0:25:00 > 0:25:03- What are you going to do?- 15st! HE LAUGHS
0:25:03 > 0:25:05- No, not you!- Well, exactly.- Him.
0:25:05 > 0:25:08I mean, you know, it does limit your options.
0:25:08 > 0:25:10I mean, I did an interview with Ali, we had a famous fight
0:25:10 > 0:25:12and my father said, at the end of the show,
0:25:12 > 0:25:14"What were wrong with you, lad?" And I said, "What could I do?"
0:25:14 > 0:25:17He said, "Why didn't you thump him?" "Why didn't I thump Ali?"
0:25:17 > 0:25:19- I mean, there's a good question. - LAUGHTER
0:25:19 > 0:25:23- But you're a keen boxing fan, also. Keen cricketer, of course.- Yeah.
0:25:23 > 0:25:26- Cricket was your thing when you were growing up in Yorkshire.- It was.
0:25:26 > 0:25:28Talking of your dad, what did your dad think
0:25:28 > 0:25:29when you turned round and said,
0:25:29 > 0:25:31"Look, I'm going to disappear off to the bright lights
0:25:31 > 0:25:33"and I want to be a journalist"?
0:25:33 > 0:25:35- Cos he was a coal miner, wasn't he? - He was a miner, yeah.
0:25:35 > 0:25:36I mean, he loved it.
0:25:36 > 0:25:39He loved coming to the show and meeting all the old film stars -
0:25:39 > 0:25:42Rita Hayworth and all that. Betty Grable and all that.
0:25:42 > 0:25:45He used to go, "I love her. She's lovely." And all that.
0:25:45 > 0:25:47So, I mean, in the end, he did say to me,
0:25:47 > 0:25:51"You've had a good life and all that and you met these famous people."
0:25:51 > 0:25:53I said, "Yeah." He said, "But think on.
0:25:53 > 0:25:55"It's not like playing for Yorkshire, is it?"
0:25:55 > 0:25:57- And it really wasn't. - LAUGHTER
0:25:57 > 0:25:59Cos I suppose he thought I was a failure, really.
0:25:59 > 0:26:01It was the same thing with my grandad.
0:26:01 > 0:26:03My grandad said, you know, when I wanted to be a chef,
0:26:03 > 0:26:06- "Why don't you get a proper job and play cricket?"- That's right.
0:26:06 > 0:26:09But that's what he always wanted his grandson to do, I suppose.
0:26:09 > 0:26:11It's like the Welsh and rugby, isn't it?
0:26:11 > 0:26:13I mean, Yorkshire, you have a male boy,
0:26:13 > 0:26:14he must play county cricket.
0:26:14 > 0:26:17I mean, that's the aspiration that's what they should do,
0:26:17 > 0:26:18and long may it last.
0:26:18 > 0:26:20I mean, last week, I was at a Yorkshire game
0:26:20 > 0:26:23and they've got a great cricket team and I'm proud of them.
0:26:23 > 0:26:26- Well, there you go. - That looks fantastic.
0:26:26 > 0:26:28- What is it? - LAUGHTER
0:26:28 > 0:26:31It's fish and a bit of sea beets. THEY LAUGH
0:26:31 > 0:26:32That's all it is.
0:26:32 > 0:26:35Recipe's on the internet if you want to follow it.
0:26:35 > 0:26:37I didn't get the chance to explain any of that.
0:26:37 > 0:26:40It's just got fennel, fennel puree. It's got the crayfish in it.
0:26:40 > 0:26:42- Lovely little sauce. - That fish is beautiful.
0:26:47 > 0:26:50Nice to be reminded of the great Muhammad Ali in that clip,
0:26:50 > 0:26:53a sporting legend, now sadly missed.
0:26:53 > 0:26:56And I have to say, James interviewing Sir Michael Parkinson
0:26:56 > 0:27:01and producing a plate of food as good as that is simply impressive.
0:27:01 > 0:27:04Today, we're taking a look back at some of the most delicious dishes
0:27:04 > 0:27:06from the Saturday Kitchen store cupboard.
0:27:06 > 0:27:09Now, whether it's inspiration for breakfast,
0:27:09 > 0:27:12lunch or dinner that you need, then look no further.
0:27:12 > 0:27:17Madhur Jaffrey has just the answer with a spicy dish of rice and spuds.
0:27:17 > 0:27:19Tell me what you're going to be cooking.
0:27:19 > 0:27:21First of all, I'm 26 and I shaved my legs.
0:27:21 > 0:27:23- All right.- And I'm ready.
0:27:23 > 0:27:25- Ready to go. - LAUGHTER
0:27:25 > 0:27:27You didn't say THAT in rehearsal, did you?
0:27:27 > 0:27:30LAUGHTER Right, moving on. Yes?
0:27:30 > 0:27:34All right, so, I'm making this vegetarian dish.
0:27:34 > 0:27:35- My new book is vegetarian.- Right.
0:27:35 > 0:27:37- And I'm making a dish from that.- Yeah.
0:27:37 > 0:27:40And it is poha
0:27:40 > 0:27:42cooked with potatoes and onions.
0:27:42 > 0:27:45- So, if you could kindly chop my onion...- I could do that.
0:27:45 > 0:27:49Please chop my chillies and my coriander and I'll...
0:27:49 > 0:27:51- Now, the poha is the rice, so... - Poha is rice.
0:27:51 > 0:27:53- OK.- Shall I tell you again?
0:27:53 > 0:27:56You told me off the last time I told you what it was.
0:27:56 > 0:27:58- I didn't tell you off. No, you can carry on, yeah.- All right.
0:27:58 > 0:28:02- This is your eight minutes. - All right. So, poha is pressed rice.
0:28:02 > 0:28:04- Yeah.- But it's cooked rice.
0:28:04 > 0:28:08It's steamed, it's roasted, it's pressed
0:28:08 > 0:28:11and there it is, ready for you to cook.
0:28:11 > 0:28:13And we've been eating this for centuries.
0:28:13 > 0:28:15It's at least 1,000 years old.
0:28:15 > 0:28:19We've had it in our villages, everywhere in India,
0:28:19 > 0:28:22and there's no part of India that doesn't cook poha
0:28:22 > 0:28:24in some way or the other.
0:28:24 > 0:28:26- This dish is from western India.- OK.
0:28:26 > 0:28:28But you have to do a job for me before you chop.
0:28:28 > 0:28:30- I'm going to wash that, yeah? - You have to wash it
0:28:30 > 0:28:33- and we are going to rehydrate it...- OK.
0:28:33 > 0:28:35..by soaking it in water for just two minutes.
0:28:35 > 0:28:37- That's all it needs.- I'll do that.
0:28:37 > 0:28:38What are you doing while I'm doing this?
0:28:38 > 0:28:40I was going to start cooking,
0:28:40 > 0:28:42but I'm going to need your chillies very soon,
0:28:42 > 0:28:44so maybe I will chop them. Why don't I chop them?
0:28:44 > 0:28:46- No, I'll chop them. It's fine. - All right, OK.
0:28:46 > 0:28:49- All right, OK. - LAUGHTER
0:28:49 > 0:28:52It's all yours. All right, I'm going to start...
0:28:52 > 0:28:54- Are we on here? Yes.- Yeah.
0:28:54 > 0:28:57- I'll turn that up a bit. - Yeah, please.- Here.
0:28:57 > 0:28:58- Just a little oil.- OK.
0:28:58 > 0:29:00Now I'm going to put in some asafoetida,
0:29:00 > 0:29:02which is a great digestive.
0:29:02 > 0:29:06- All our spices are used medicinally. - Right.- So, we're one ahead of you.
0:29:06 > 0:29:09- We're thinking of our health at the same time as we eat.- OK.
0:29:09 > 0:29:11All right. So, I'm going to put a knife...
0:29:11 > 0:29:13- So, what's that good for? - It's good for your health.
0:29:13 > 0:29:15- Health?- Yes.
0:29:15 > 0:29:17LAUGHTER
0:29:17 > 0:29:20So, I'm going to put in some asafoetida,
0:29:20 > 0:29:25- and this technique that I'm using is called a tarka.- Right.- Right?
0:29:25 > 0:29:28All right. So, it's very important in Indian food,
0:29:28 > 0:29:31and you can do it sometimes before, sometimes at the end.
0:29:31 > 0:29:33- This time, it's at the start. - And what's this one?
0:29:33 > 0:29:37Now, here, we're using a split pea as a spice, which we also do.
0:29:37 > 0:29:40- What's that good for?- That's good for the taste.- OK.- All right.
0:29:40 > 0:29:43And I'm putting some of that in
0:29:43 > 0:29:47because it's going to give a wonderful, nutty taste to the food.
0:29:47 > 0:29:49Now, often, when you think of vegetarian recipes,
0:29:49 > 0:29:52you think it'll be quite complicated, quite difficult
0:29:52 > 0:29:53- to get taste from it...- No.
0:29:53 > 0:29:56- ..but Indian food's the basis of that, though, isn't it?- Absolutely.
0:29:56 > 0:29:59And this cooks very fast because, you know, the rice is pre-cooked.
0:29:59 > 0:30:02- OK.- All right. Now I'm going to put some mustard seeds.- Yeah.
0:30:02 > 0:30:06- I'm going to put some cumin seeds.- OK.
0:30:06 > 0:30:11And I will just stir it for a bit. Are my chillies ready?
0:30:11 > 0:30:14- Yeah, the chillies are there.- Thank you very much. So, that goes in.
0:30:15 > 0:30:19- Chop them fine...- OK.- ..because people shouldn't get big chunks.
0:30:19 > 0:30:22Indians are used to big chunks of chilli, but most people are not.
0:30:22 > 0:30:28- Now I'm going to put these gorgeous, aromatic curry leaves...- Yeah.
0:30:28 > 0:30:32..in there. All you do is take them off like that.
0:30:32 > 0:30:34Yeah. What about...? Would you use the dry...?
0:30:34 > 0:30:36They're fresh curry leaves. What about the dried ones?
0:30:36 > 0:30:39They have no taste, they have no aroma,
0:30:39 > 0:30:40so I wouldn't bother to use them.
0:30:40 > 0:30:44If you don't have them, then use something else.
0:30:44 > 0:30:47Use something like bay leaves or use...
0:30:47 > 0:30:49They won't give you the same taste.
0:30:49 > 0:30:51- Or, best of all, use basil.- OK.
0:30:51 > 0:30:53- SHE COUGHS - Use Thai basil.
0:30:53 > 0:30:55I'm getting the chilli.
0:30:55 > 0:30:58- There's a lot of chilli gone in there.- Chilli, chilli, chilli!
0:30:58 > 0:31:00Can you taste it and smell it?
0:31:00 > 0:31:05I can. I can absolutely feel it.
0:31:05 > 0:31:08And this is very good for your lungs.
0:31:08 > 0:31:10- It clears out your lungs. - Good for your lungs?
0:31:10 > 0:31:12- Yeah, it clears out your lungs. - SHE COUGHS
0:31:13 > 0:31:16So, cough, cough! You know, it's good for the lungs.
0:31:16 > 0:31:19It'll just clear the system.
0:31:19 > 0:31:23- Right, and now I've got this soaked, flat rice, which is...- Yeah.
0:31:23 > 0:31:26So, you wash it and you soak it for two minutes.
0:31:26 > 0:31:28Yeah, but it comes in different guises, doesn't it?
0:31:28 > 0:31:32And you have to buy poha that is thick.
0:31:32 > 0:31:36There are different types of poha. So, when you go to the market,
0:31:36 > 0:31:39and every Indian shop will have it, ask for thick poha.
0:31:39 > 0:31:42I don't need it just yet. Just let it sit there.
0:31:42 > 0:31:45- I have to brown this slightly.- OK.
0:31:45 > 0:31:49- And the onions have to brown. - Now, you say this is from your book,
0:31:49 > 0:31:53but, I mean, travelling, you're still madly passionate about.
0:31:53 > 0:31:55Yes, yes. So, I love to travel.
0:31:55 > 0:31:59- I feel like an explorer going out and finding new things.- Yeah.
0:31:59 > 0:32:02And, certainly, every Indian knows how to make poha,
0:32:02 > 0:32:04but I thought people in Britain
0:32:04 > 0:32:06don't know enough about it.
0:32:06 > 0:32:09Indians might cook it in their homes in Britain.
0:32:09 > 0:32:13- Yeah.- But the British people don't generally know about it.
0:32:13 > 0:32:15And it is such an easy dish to make
0:32:15 > 0:32:19and you can make it in such a short time
0:32:19 > 0:32:22and it's good for breakfast, it's good for lunch,
0:32:22 > 0:32:25it's good for dinner, it's good for a snack with tea.
0:32:25 > 0:32:30So, any way you want, you can have it, at any time.
0:32:30 > 0:32:32So, these are boiled potatoes. They're not going to cook.
0:32:32 > 0:32:34- I just want them to brown a little. - Right.
0:32:34 > 0:32:37And I'm going to put a little bit of salt now
0:32:37 > 0:32:39and then a little bit of salt later
0:32:39 > 0:32:42because just now, I'm just salting the potatoes.
0:32:42 > 0:32:47But later on, I will salt the poha, as well.
0:32:47 > 0:32:49Now, of course, we've got an actor sat over there.
0:32:49 > 0:32:53We know you equally for food, but also for your acting skills.
0:32:53 > 0:32:56- Yes.- Is it something you're still keeping going? Are you still...?
0:32:56 > 0:32:58Of course I am.
0:32:58 > 0:33:01- Who would stop acting? - Well, I don't know.- I don't know.
0:33:01 > 0:33:04When the phone stops ringing. LAUGHTER
0:33:04 > 0:33:06That's true. That's true.
0:33:06 > 0:33:08But I have very good agents who find me...
0:33:08 > 0:33:11LAUGHTER
0:33:11 > 0:33:14HE CHUCKLES I'll bet you have.
0:33:14 > 0:33:16- All right. - Can I put that in?- Yes, yes.
0:33:16 > 0:33:19- Yeah.- Exactly that way. Just... - All of it?- Yeah, all of it.- OK.
0:33:19 > 0:33:25So, now I'm going to put more salt because the rice is not salted.
0:33:26 > 0:33:29Right, tomatoes - this is just a rough salad that you wanted?
0:33:29 > 0:33:32This is a rough salad. Any kind of salad or raita,
0:33:32 > 0:33:35which is yoghurt with either cucumber
0:33:35 > 0:33:37and tomatoes or something like that.
0:33:37 > 0:33:41And now all I'm doing is stirring it all together...
0:33:41 > 0:33:44- Yeah.- ..and cooking it. I'm going to put some sugar.
0:33:44 > 0:33:49It's salty, sour and slightly sweet.
0:33:49 > 0:33:53- How much cucumber do you want? - That's fine.
0:33:53 > 0:33:54That's fine!
0:33:55 > 0:33:57- Stop! - LAUGHTER
0:33:57 > 0:34:00I'm on a roll! It's like being on a rowing machine.
0:34:00 > 0:34:02When you stop, you're off.
0:34:02 > 0:34:06Add that cucumber to my doggy bag, James!
0:34:06 > 0:34:10Could you cut the lime into wedges for me
0:34:10 > 0:34:13and squeeze a couple of wedges in here?
0:34:13 > 0:34:16I can do that. There you go.
0:34:16 > 0:34:18And then we'll taste.
0:34:18 > 0:34:21- In Indian food, you taste as you go.- Right.
0:34:21 > 0:34:24You have to know that all this balance is correct.
0:34:24 > 0:34:27- Do you want the coriander in? - Not yet.- Sure?- Yeah, quite sure.
0:34:27 > 0:34:29Cos I've got a producer shouting in my ear,
0:34:29 > 0:34:31"Do you want the coriander in?"
0:34:31 > 0:34:33- Oh, put it in, then. - Yes, thank you very much.
0:34:33 > 0:34:36LAUGHTER
0:34:36 > 0:34:39I wasn't ready for it, but I guess...
0:34:41 > 0:34:43All right, here we go. Let's taste it for salt.
0:34:43 > 0:34:46So, the book contains, what, 200 recipes you've got in there?
0:34:46 > 0:34:48- Something like that. - And how many books is that?
0:34:48 > 0:34:50- And they're all vegetarian. - What number of books are you on now?
0:34:50 > 0:34:54I can't count that far. I have plenty of books.
0:34:54 > 0:34:58I don't know how many I've done. I really don't.
0:34:58 > 0:35:01Because sometimes, the publisher puts two books together as one book
0:35:01 > 0:35:03and it comes out as a new book.
0:35:03 > 0:35:06- I get confused myself. - THEY LAUGH
0:35:06 > 0:35:11- I think there are at least 20 new books...- 20 new books?
0:35:11 > 0:35:15..that I've done, you know, that are, by themselves, full books.
0:35:15 > 0:35:16All right. OK.
0:35:16 > 0:35:19- OK.- Right, are we ready to plate this up or...?- Yeah. Yeah, we are.
0:35:19 > 0:35:21- Yeah?- And then I'll...
0:35:21 > 0:35:24- Did you put lemon juice? - I put lime juice in it.
0:35:24 > 0:35:27OK, let me taste the Indian way, which is, of course...
0:35:28 > 0:35:29- Do you want more in?- Mm!
0:35:31 > 0:35:35- Some more salt. - Do you want more lime?- Yeah, please.
0:35:39 > 0:35:41- Happy with that?- Yeah.
0:35:41 > 0:35:43Now, I want you to taste it for salt
0:35:43 > 0:35:47because you always correct me and you're right.
0:35:48 > 0:35:50- More salt?- Too much salt.
0:35:50 > 0:35:53- Hey! - LAUGHTER
0:35:53 > 0:35:57- No way! - LAUGHTER
0:35:57 > 0:35:59- All right.- Is that it?
0:35:59 > 0:36:01- Was it all right? - Yeah, it's perfect.
0:36:01 > 0:36:03- OK, done.- Can I serve it? - Yeah.- Good.
0:36:03 > 0:36:06- Right, so, this is going to go on here.- Yeah.
0:36:06 > 0:36:08And you're going to put some lime with it.
0:36:08 > 0:36:10- Like you said, you can have this all day, can't you, this one?- Yeah.
0:36:10 > 0:36:14You don't have to have it for lunch. Breakfast, as well.
0:36:14 > 0:36:17Brunch. You name it.
0:36:17 > 0:36:20- All right, here we are. - So, give us the name of this dish.
0:36:20 > 0:36:23This is called an upma made with poha
0:36:23 > 0:36:26or poha with potatoes and onions.
0:36:26 > 0:36:28Cooked by a legend.
0:36:33 > 0:36:34You certainly are,
0:36:34 > 0:36:37and we come over here and you get to dive into this, as well.
0:36:37 > 0:36:40- Madhur, you can grab a seat over here.- All right.
0:36:40 > 0:36:42- After you. After you. - I'm so excited.
0:36:42 > 0:36:44- Have a seat.- It looks great. - There you go.- Thank you.
0:36:44 > 0:36:46- Thank you very much. - I love Indian food.
0:36:46 > 0:36:48- Me, too.- Tell me what you think.
0:36:48 > 0:36:51- Don't add any more lime to it. - No, no, no.- All right.
0:36:51 > 0:36:53- There's just so much flavour in there, though.- I know.
0:36:53 > 0:36:55Just these little seeds popping
0:36:55 > 0:36:57- makes all the difference. - And then the chilli comes...
0:36:57 > 0:36:59I've never had that rice before.
0:37:01 > 0:37:03- Add that to my bag, as well. - LAUGHTER
0:37:03 > 0:37:05Who's making my bag?
0:37:10 > 0:37:13So quick to make and packed full of flavour.
0:37:13 > 0:37:15It looked fantastic.
0:37:15 > 0:37:17I wanted to taste it, didn't get a chance.
0:37:17 > 0:37:19But now it's that time of the week
0:37:19 > 0:37:21to indulge in another foodie exploration
0:37:21 > 0:37:25with the late, great Mr Keith Floyd. Enjoy.
0:37:29 > 0:37:32If I'd carried on eating fish like I was doing in the last series,
0:37:32 > 0:37:33I would have developed fins by now.
0:37:33 > 0:37:35And, actually, I'm bored to death with fish
0:37:35 > 0:37:38and I want to get back to a bit of simple, peasant cooking
0:37:38 > 0:37:41and some red meat. And for those of you who are vegetarians,
0:37:41 > 0:37:44switch off because this programme is really going to upset you.
0:37:44 > 0:37:47Richard, who is our cameraman here, come down, look at the ingredients
0:37:47 > 0:37:49and I'm going to show you what it all is.
0:37:49 > 0:37:53This is some lovely, fatty and grisly shin of beef.
0:37:53 > 0:37:56It's important that it's shin because the veins and the gristle
0:37:56 > 0:37:59make it a very unctuous flavour when it's finally cooked.
0:37:59 > 0:38:01I've picked in some little holes
0:38:01 > 0:38:04and stuffed in some garlic into all of them.
0:38:04 > 0:38:06That's quite an important thing to do.
0:38:06 > 0:38:10Over we go, Richard. Little shallots, beautifully peeled.
0:38:10 > 0:38:12Fresh garlic.
0:38:12 > 0:38:14Orange peel.
0:38:14 > 0:38:17An onion stuffed with cloves. Can you see that all right?
0:38:17 > 0:38:19Just three cloves in an onion like that.
0:38:19 > 0:38:22Some very fresh herbs - rosemary, a dried bay leaf.
0:38:22 > 0:38:24That's not a fresh herb.
0:38:24 > 0:38:27Fresh thyme and fresh parsley.
0:38:27 > 0:38:31Some chopped up tomato, OK?
0:38:31 > 0:38:34Some fatty pork or bacon.
0:38:34 > 0:38:37And some bacon without any fat on it.
0:38:37 > 0:38:39And a bowl of mushrooms.
0:38:39 > 0:38:41But because this is a Floyd programme
0:38:41 > 0:38:43and we always cook in lemonade, as you know,
0:38:43 > 0:38:46one of the most essential things is going to be
0:38:46 > 0:38:49a bottle of good, strong red wine.
0:38:49 > 0:38:53You'll probably need half a bottle to go into the dish itself
0:38:53 > 0:38:55and you will need half a bottle to go into yourself
0:38:55 > 0:38:57to make things really cheerful.
0:39:03 > 0:39:06So, with a little olive oil and our lean and our fat bacon,
0:39:06 > 0:39:08we get the pan up to frying speed.
0:39:08 > 0:39:10Highly humorous, isn't it? Frying speed.
0:39:10 > 0:39:14And whack it, now that it's golden brown,
0:39:14 > 0:39:17leaving the fat behind, into our marmite,
0:39:17 > 0:39:19which is this lovely earthenware pot
0:39:19 > 0:39:22from which slow-cooking beef really benefits
0:39:22 > 0:39:24from being popped into that kind of thing.
0:39:24 > 0:39:27But if you have to use aluminium or tin, it doesn't really matter.
0:39:27 > 0:39:30Then, into the fat, we put our pieces of beef,
0:39:30 > 0:39:35which you'll remember I stuffed little cubes of garlic into.
0:39:35 > 0:39:37This is the importance of frying speed, you see,
0:39:37 > 0:39:41because it quickly browns the meat. MEAT SIZZLES
0:39:41 > 0:39:44And a little tip here - we've got to put some salt on,
0:39:44 > 0:39:45but you never put salt on...
0:39:45 > 0:39:48Isn't this cracking noise loud? Funny, isn't it?
0:39:48 > 0:39:50It's real cooking, you see?
0:39:50 > 0:39:53You never put salt on meat until it has been sealed.
0:39:53 > 0:39:56Otherwise, it lets out all of the flavours.
0:39:57 > 0:39:59Salt on like that.
0:40:01 > 0:40:06Black pepper like that. Really hard ground.
0:40:07 > 0:40:10That's obviously got to cook for a moment or two.
0:40:10 > 0:40:11I'll have a quick slurp.
0:40:14 > 0:40:16And then, if we...
0:40:16 > 0:40:19Come back, Richard. You're too far away, please. Come back.
0:40:19 > 0:40:22We've got that nicely sealed and browned.
0:40:22 > 0:40:25And it goes, straight away, though this is quite difficult...
0:40:25 > 0:40:26Can you fit into this pot?
0:40:26 > 0:40:30We lift it into the bacon, which is already there.
0:40:30 > 0:40:32One.
0:40:32 > 0:40:35There's a piece per person here, by the way. One piece per person.
0:40:35 > 0:40:38Give them plenty, my old sergeant major used to say.
0:40:38 > 0:40:41One per man per day. There we are.
0:40:41 > 0:40:43There is the first part of our daube.
0:40:44 > 0:40:46Now we add the rest of the ingredients.
0:40:46 > 0:40:48Richard, you'll have to follow me back
0:40:48 > 0:40:51because all these other things now have to go in,
0:40:51 > 0:40:54and the first thing is a trig's potter, OK?
0:40:54 > 0:40:56Trig's potter.
0:40:56 > 0:41:00A little land mine. No, a sea mine. An onion with its cloves.
0:41:00 > 0:41:03The four or five pieces of orange peel.
0:41:05 > 0:41:07A plate full of little shallots,
0:41:07 > 0:41:10or small, pickling onions if you haven't shallots.
0:41:10 > 0:41:15Some of these mushrooms, like that. OK?
0:41:15 > 0:41:20Then one sprig of rosemary can go in.
0:41:20 > 0:41:23This is looking rather pretty, actually. A bay leaf has gone in.
0:41:23 > 0:41:27A spriglet of thyme. Don't overdo the herbs.
0:41:27 > 0:41:31And a little packet, as we say in French, of parsley.
0:41:31 > 0:41:34Cover the lot with the tomatoes like that.
0:41:34 > 0:41:36I'll just lift that to you so you can see.
0:41:36 > 0:41:38Looks like the front of an Elizabeth David book.
0:41:38 > 0:41:40Actually, I shouldn't insult her like that.
0:41:40 > 0:41:42She's one of the finest cooks there ever was.
0:41:42 > 0:41:45And then in with our...
0:41:46 > 0:41:50..lovely bottle of wine.
0:41:50 > 0:41:54All you now have to do is put the lid of that onto that
0:41:54 > 0:41:56and into the oven.
0:41:56 > 0:41:59And I'm off, and you're off, for some magical trips around Newquay.
0:42:31 > 0:42:33My correspondents tell me that there are some of you
0:42:33 > 0:42:36that don't like me very much. You complain about me.
0:42:36 > 0:42:39But some people really do like me, like the Ms from Muswell Hill
0:42:39 > 0:42:42who sent me this splendid, iridescent, green bow tie.
0:42:42 > 0:42:45And also, I've been hearing from Winnifred, Will, Thomas and others,
0:42:45 > 0:42:48you've been having trouble with your pollacks.
0:42:48 > 0:42:50Now, pollack, for those of you who don't know what they are,
0:42:50 > 0:42:52are a rather humble little fish, or a large fish,
0:42:52 > 0:42:55that people who would really love to catch bass or a cod,
0:42:55 > 0:42:58always end up with. And they write to me, the expert on fish...
0:42:58 > 0:43:00HE CHUCKLES ..demanding, praying,
0:43:00 > 0:43:03pleading for information on how to deal with a pollack.
0:43:03 > 0:43:04A boring little thing, actually.
0:43:04 > 0:43:06Full of bones and often not very nice.
0:43:06 > 0:43:10But, happily, Valerie and Marianne Farrar-Hockley,
0:43:10 > 0:43:13who seem to live in the Cameroon but holiday in Dorset, have the answer.
0:43:13 > 0:43:18They have sent me, from the Cameroon, some pepper paste,
0:43:18 > 0:43:21and with that, I will relieve your pollack's problems.
0:43:21 > 0:43:22Come with me.
0:43:25 > 0:43:29Very simply, in this pan, we have a fillet of pollack
0:43:29 > 0:43:31which has been sauteed gently in butter.
0:43:31 > 0:43:35We're going to add a little lemon juice to that.
0:43:37 > 0:43:39Fresh lemon juice, I hasten to add.
0:43:39 > 0:43:42And by the way, yes, I have put salt and pepper on the fish.
0:43:42 > 0:43:47Then, I put a little spoonful of my pepper paste.
0:43:47 > 0:43:51Peter Piper picked some peppers from the Newquay shore.
0:43:51 > 0:43:55Stirred it in. Added some beautiful double cream.
0:43:55 > 0:43:59Stirred a while till it became pale green
0:43:59 > 0:44:01and bubbled and well amalgamated.
0:44:01 > 0:44:04And then, using a simple, left-handed action
0:44:04 > 0:44:07over a right-handed sieve,
0:44:07 > 0:44:11poured the simple, hot pepper sauce over the pollack.
0:44:11 > 0:44:14- # Fish, fish, fish - Got to have some
0:44:14 > 0:44:17- # Fish, fish, fish - Got to have some
0:44:17 > 0:44:20- # Fish, fish, fish - Got to have some fish
0:44:20 > 0:44:22- # Fish? - Fish! #
0:44:22 > 0:44:26So, while my vegetarian cameraman takes a big, deep breath,
0:44:26 > 0:44:29turn to page six of the Radio Times
0:44:29 > 0:44:32and scratch and sniff the sachets for the Floyd daube.
0:44:32 > 0:44:35Doesn't that look wonderful? Wonderful.
0:44:35 > 0:44:37Anyway, you've seen that, haven't you?
0:44:37 > 0:44:40I want to introduce you to our hostess today, who's Trish.
0:44:40 > 0:44:43She made the fatal mistake, and she'll never do it again -
0:44:43 > 0:44:46I'm sure you won't - of saying, "You can use my kitchen any time."
0:44:46 > 0:44:48You know what I mean? And we did, and we've wrecked the day.
0:44:48 > 0:44:51- Thanks a million for that, Trish. Here's to you.- You're welcome.
0:44:51 > 0:44:54- Thank you very much.- Cheers. - Mm. Now, what I'd like you to do,
0:44:54 > 0:44:57and I'm not going to pinch you or anything like that, is to...
0:44:57 > 0:45:00Ow! That's hot.
0:45:00 > 0:45:02..is to taste this and tell me honestly...
0:45:02 > 0:45:06We always say this, then we edit it out afterwards if you don't agree.
0:45:06 > 0:45:09Have a little go at this very simple, humble,
0:45:09 > 0:45:12Provencal beef daube.
0:45:12 > 0:45:13Here's a little bit for you.
0:45:13 > 0:45:16Have a tuck into that, see what you think,
0:45:16 > 0:45:17and I'm going to help myself.
0:45:17 > 0:45:20By the way, Richard, come back to my plate so we don't embarrass Trish.
0:45:20 > 0:45:24She's not used to eating in front of a load of people like that.
0:45:24 > 0:45:26And this isn't a thickened sauce.
0:45:26 > 0:45:30You can see it's deliberately thin, but it has all the flavours
0:45:30 > 0:45:32of wine and beef
0:45:32 > 0:45:34and the pig's trotter and all those excellent things.
0:45:34 > 0:45:36- How is it tasting?- It's good.
0:45:36 > 0:45:38- It's all right, is it?- Good. - Let me have a go.
0:45:39 > 0:45:41- Oh, it is good, isn't it?- Mm.
0:45:41 > 0:45:43Anyway, we've got to go now
0:45:43 > 0:45:46because the producer's getting in a bit of a flap, and there you are.
0:45:46 > 0:45:47Cheerio, see you next time.
0:45:56 > 0:46:00So, are you going to have a bit of cream cheese?
0:46:00 > 0:46:03- No bread?- No, thank you.- Why not?
0:46:03 > 0:46:07- I prefer eating cheese with fruit. - You're absolutely mad.
0:46:07 > 0:46:10Actually, the whole thing about this programme is mad, isn't it?
0:46:10 > 0:46:14I go to supermarkets and shops and you see these dazzling wedges,
0:46:14 > 0:46:16multicoloured chunks of cheese. Or are they wax?
0:46:16 > 0:46:19We don't really know because they never let us taste it
0:46:19 > 0:46:22before we buy it. So, the BBC, in its generosity, said,
0:46:22 > 0:46:26"Come down to Sharpham Farm where they make really good cheese."
0:46:26 > 0:46:28So, I've driven down here to meet Isabella here,
0:46:28 > 0:46:30who's an immediate friend of mine.
0:46:30 > 0:46:33I'm a bit surprised that I haven't found any Cheddar,
0:46:33 > 0:46:35I haven't found any West Country cheese.
0:46:35 > 0:46:37I've found kind of a brie. What's that all about?
0:46:37 > 0:46:39What are we doing making brie, if it is,
0:46:39 > 0:46:41cos that's what it looks like, in the middle of Devon?
0:46:41 > 0:46:44Well, it's a Coulommiers - farmhouse Coulommiers -
0:46:44 > 0:46:47and it's made from unpasteurised Jersey milk.
0:46:47 > 0:46:49Oh, and look, it's slightly runny.
0:46:49 > 0:46:51- Should it be runny like that?- Mm.
0:46:51 > 0:46:55It can be eaten either very young or,
0:46:55 > 0:46:59depending on how strong you like it, you can eat it as it matures.
0:46:59 > 0:47:01I don't like the idea of English cheese
0:47:01 > 0:47:04having everything squeezed out of it.
0:47:04 > 0:47:06I like a soft cheese with a lot of moisture
0:47:06 > 0:47:10and where you're closer to the original milk that it's made from.
0:47:10 > 0:47:12And so the shape of this cheese enables it
0:47:12 > 0:47:15to taste in the way that you want it to taste.
0:47:15 > 0:47:16Anyway, listen, believe it or not,
0:47:16 > 0:47:19despite our little merry time here, Isabella's got some work to do.
0:47:19 > 0:47:22There's a man coming in a minute, isn't he?
0:47:22 > 0:47:25He's going to come and buy some of your cheese.
0:47:32 > 0:47:35- Hi, I'm Keith.- Hello. - Who are you?- Randolph Hodgson.
0:47:35 > 0:47:36We've been drinking here...
0:47:38 > 0:47:43This is a small selection of what we've got today.
0:47:43 > 0:47:44These, I'd like you to try.
0:47:44 > 0:47:46This is a Devon garland, which I got earlier.
0:47:46 > 0:47:48Got a big garland of herbs through it.
0:47:48 > 0:47:51It's a bit young to eat now, so we'll have some of these.
0:47:51 > 0:47:53You must have an absolutely incredibly good lifestyle,
0:47:53 > 0:47:56- just charging around the country buying cheeses.- It's hard graft.
0:47:56 > 0:47:59- What do you mean it's hard graft? - 13 hours a day driving.- God!
0:47:59 > 0:48:01Mon oeil, as they say!
0:48:02 > 0:48:03What have you got here?
0:48:03 > 0:48:05Richard, you'll have to come in and look at this lot
0:48:05 > 0:48:07and we're going to have to unwrap things,
0:48:07 > 0:48:09and you're going to have to tell us all about it.
0:48:09 > 0:48:12There's a nice, soft sheep's milk cheese here
0:48:12 > 0:48:14from Round Oak near Mendip.
0:48:14 > 0:48:17Another one of the goat's milk cheeses.
0:48:17 > 0:48:20A small smoked cheese that they do, as well, which is delicious.
0:48:20 > 0:48:22- Would you like to try some? - I'm desperate to try some,
0:48:22 > 0:48:24and particularly that small smoked cheese.
0:48:24 > 0:48:26- But is that sheep or goat or cow? - That's a sheep.
0:48:26 > 0:48:29- That's the same as this, but just smoked.- Brilliant.
0:48:31 > 0:48:34It's really rather lovely. Quite delicately smoked.
0:48:34 > 0:48:36It's not too dark.
0:48:36 > 0:48:40- Thank you very much indeed. - Isa, you have some, too.- Yeah.
0:48:40 > 0:48:43- Thanks.- Oh, wow. - Very moist, very delicate.
0:48:43 > 0:48:45If you ever are stupid enough
0:48:45 > 0:48:48to buy those little brown Austrian sausages in supermarkets
0:48:48 > 0:48:50when this kind of stuff is available,
0:48:50 > 0:48:52you're a lunatic. This is brilliant, isn't it?
0:48:52 > 0:48:54- Delicious, isn't it? - So, what else have we got?
0:48:54 > 0:48:56Well, there's rather a nice hard goat's cheese,
0:48:56 > 0:48:59also from the Mendip from Slate Farm.
0:48:59 > 0:49:01That's quite a nice, crusty one there.
0:49:01 > 0:49:03- Let's have a look at that. - It's about three months old.
0:49:03 > 0:49:05I've been travelling all over the South West.
0:49:05 > 0:49:07I've never seen one of these in the shops.
0:49:07 > 0:49:09I've never seen one anywhere. Why can't we buy...?
0:49:09 > 0:49:11You feel as though you could play a sport with this.
0:49:11 > 0:49:14Hurling or some kind of strange game, don't you?
0:49:14 > 0:49:16- It's like a stone. - Fairly robust, yeah.- It's brilliant.
0:49:16 > 0:49:18- Can we taste it? - Yes, let's bite into that.
0:49:18 > 0:49:21I think that's going to be quite a special one cos it's...
0:49:21 > 0:49:23I ironed it earlier and it's got a little bit of blue in it,
0:49:23 > 0:49:25- which is quite unusual. - What does ironing mean?
0:49:25 > 0:49:27- Better tell everybody what ironing means.- I'll do it.
0:49:27 > 0:49:29I've got my iron here.
0:49:29 > 0:49:31When I try the cheeses, first of all,
0:49:31 > 0:49:34we just take a little bore out of it there.
0:49:34 > 0:49:38Take a core. You see, that's how it normally is.
0:49:38 > 0:49:41It's a nice, white, smooth, creamy cheese.
0:49:41 > 0:49:43But this one has got a little bit of blue coming into it.
0:49:43 > 0:49:46- Now, is that good or bad? - Can be either.- Right.
0:49:46 > 0:49:47A matter of taste or...?
0:49:47 > 0:49:51A matter of taste, but quite often, it's too blue,
0:49:51 > 0:49:54or blueing not in the correct way, and that's not acceptable.
0:49:54 > 0:49:57- But I think this might be quite nice and dark.- May I have a taste?
0:49:57 > 0:49:59- Have a little taste off the end. - Thank you.
0:49:59 > 0:50:02Not too much.
0:50:02 > 0:50:04Ooh, I'd go for that. I think that's excellent.
0:50:04 > 0:50:06Anyway, what else have we got?
0:50:06 > 0:50:08- Well, I'll put the iron in. - I can see a piece of Cheddar.
0:50:08 > 0:50:12Now, my favourite meal is from the olden days
0:50:12 > 0:50:15when they used to put a wire through a truckle and slice a piece off,
0:50:15 > 0:50:17was to have a piece of toast and cheese.
0:50:17 > 0:50:18As a kid, I used to live on it.
0:50:18 > 0:50:21Since then, sadly, I haven't really tasted much good Cheddar cheese.
0:50:21 > 0:50:25What should you look for in a good Cheddar cheese, and is that one?
0:50:25 > 0:50:29This is. This is from Quicke's near Exeter.
0:50:29 > 0:50:32It's one of their extra mature cheeses.
0:50:32 > 0:50:34- Over a year old.- Yeah.
0:50:34 > 0:50:37They've recently... They're quite a big creamery
0:50:37 > 0:50:43and they've just recently started making unpasteurised cheeses for us.
0:50:43 > 0:50:45They're sort of trying it out for us,
0:50:45 > 0:50:46and they've really come on very well.
0:50:46 > 0:50:48I think you'll find this quite nice.
0:50:48 > 0:50:51- Isabella, are you going to comment on the Cheddar?- Try this.
0:50:52 > 0:50:55Ooh, that's beautifully strong.
0:50:55 > 0:50:58Now, the one thing I'm really fascinated by is this blue cheese.
0:50:58 > 0:51:03Oh, that's made very nearby at Sharpham Barton by Robin Congdon.
0:51:03 > 0:51:06- It's a sheep's milk cheese. - That's a very rare cheese, then.
0:51:06 > 0:51:09It's a blue sheep's milk, which is even rarer.
0:51:09 > 0:51:11Very difficult to make. Similar to a Roquefort.
0:51:11 > 0:51:14Yeah, which is a highly expensive cheese
0:51:14 > 0:51:17- and highly esteemed, of course. - Yes. As is Robin's.
0:51:17 > 0:51:19Have a little piece of that.
0:51:19 > 0:51:24That's very, very difficult to cut, unfortunately.
0:51:24 > 0:51:26Oh, that's beautiful. Sheep's cheese.
0:51:26 > 0:51:29Hands up everybody who's had a sheep's cheese. I bet you haven't.
0:51:29 > 0:51:31But if you can get some, it's well worth trying.
0:51:31 > 0:51:36One thing I'd like to say to you all is this cheese is available.
0:51:36 > 0:51:39If you live somewhere near a farm that makes it, go and buy it.
0:51:39 > 0:51:42Go to your supermarket, demand that they stock it
0:51:42 > 0:51:44because they will, they want your business.
0:51:44 > 0:51:46We've got all these people around us here
0:51:46 > 0:51:47doing their best to get it to you.
0:51:47 > 0:51:50Randolph, Isabella, that's absolutely fantastic.
0:51:50 > 0:51:53I have to say to you, really corny though it is, cheese!
0:51:53 > 0:51:54- Cheese!- Cheese!
0:52:02 > 0:52:05Classic Floyd and classic watching, as always.
0:52:05 > 0:52:07As ever on Best Bites, we are taking a look back
0:52:07 > 0:52:09at some of the most memorable recipes
0:52:09 > 0:52:11from the Saturday Kitchen library.
0:52:11 > 0:52:13Still to come on today's show -
0:52:13 > 0:52:16Silvena Rowe and Galton Blackiston battle it out
0:52:16 > 0:52:18at the Omelette Challenge hobs.
0:52:18 > 0:52:21But how did they do? Find out in a few minutes.
0:52:21 > 0:52:25Michael Caines cooks a delicious braised beef, oyster and ale pie.
0:52:25 > 0:52:29Pancetta, carrots, mushrooms and potatoes, added to the pie mix,
0:52:29 > 0:52:33and it's all served with a healthy portion of fresh green vegetables.
0:52:33 > 0:52:36Peter Andre faces food heaven or food hell.
0:52:36 > 0:52:39Did he get his food heaven, sauteed sweet potatoes
0:52:39 > 0:52:42with roasted loin of lamb and sweet potato crisps?
0:52:42 > 0:52:45Or did he get his food hell - red lentil tarka dhal,
0:52:45 > 0:52:47with apricot and coriander naan?
0:52:47 > 0:52:50Find out what he got at the end of the show.
0:52:50 > 0:52:52OK - so, we all know that roast chicken and waffles
0:52:52 > 0:52:54isn't a classic combination.
0:52:54 > 0:52:56But when it's the likes of Thomas Keller
0:52:56 > 0:52:58who steps into the kitchen and cooks for you,
0:52:58 > 0:53:00there is no arguing at all.
0:53:00 > 0:53:01You know you're in for a treat.
0:53:01 > 0:53:03Take a look at this.
0:53:03 > 0:53:05Ladies and gentlemen, it's Mr Thomas Keller.
0:53:05 > 0:53:08It's an absolute pleasure to have you on the show.
0:53:08 > 0:53:09Great to be here. Thank you very much.
0:53:09 > 0:53:11- For a chef, it's an honour and a pleasure.- Thank you.
0:53:11 > 0:53:14Because you hardly cook on TV. You don't really cook on TV.
0:53:14 > 0:53:15Not very often, you're right, I don't.
0:53:15 > 0:53:18So I am a little nervous - I hope we can get it down right.
0:53:18 > 0:53:20Don't worry. There's only 3 million people watching!
0:53:20 > 0:53:22- So don't worry! - I'm not worried about that.
0:53:22 > 0:53:24We're doing chicken and waffles, correct?
0:53:24 > 0:53:25We're doing chicken and waffles.
0:53:25 > 0:53:27I love waffles, for a couple of different reasons.
0:53:27 > 0:53:30- I love them because I had them when I was a child.- Yeah.
0:53:30 > 0:53:33I love waffles with chicken because when I first moved to Los Angeles,
0:53:33 > 0:53:34I went to this restaurant called Roscoe's,
0:53:34 > 0:53:36and we had fried chicken waffles in the morning
0:53:36 > 0:53:40and, kind of, has that savoury, salty, sweet thing going on, there, which is beautiful.
0:53:40 > 0:53:42- Sounds good. - When you think about waffles,
0:53:42 > 0:53:44it is almost like a piece of bread.
0:53:44 > 0:53:46So it really goes well with what we are going to do.
0:53:46 > 0:53:49You're going to explain to us about how to make the waffles.
0:53:49 > 0:53:51I'm going to get on... I'll explain the sauce a little bit.
0:53:51 > 0:53:54We're going to do, like, a little chasseur sauce with this.
0:53:54 > 0:53:56Yeah - a hunter sauce, actually.
0:53:56 > 0:53:58But the waffles - we have our eggs, here, we have six eggs.
0:53:58 > 0:54:00We have our flour, which is all-purpose flour.
0:54:00 > 0:54:03We have some baking soda, we have some salt, sugar,
0:54:03 > 0:54:06we have some melted butter, and of course, we have some milk.
0:54:06 > 0:54:08It's very simple to make.
0:54:08 > 0:54:10It does well, if you rest it for an hour or so,
0:54:10 > 0:54:11but you don't really have to do.
0:54:11 > 0:54:13You can also flavour it with anything that you like.
0:54:13 > 0:54:15In this case, this morning,
0:54:15 > 0:54:17we're using some bacon bits and some chives.
0:54:17 > 0:54:19- Yeah.- Just to give it another savoury note.
0:54:19 > 0:54:21Now, where does your love of food come from?
0:54:21 > 0:54:24Is that your childhood or...? Something that suddenly...?
0:54:24 > 0:54:27It's interesting - my love of food comes from loving to eat,
0:54:27 > 0:54:29loving to eat good food.
0:54:29 > 0:54:31But also, my love of food comes from
0:54:31 > 0:54:34the people who actually grow it for us, or hunt it for us,
0:54:34 > 0:54:35or raise it for us.
0:54:35 > 0:54:38I really have a great deal of respect for the people
0:54:38 > 0:54:40who bring us our good food,
0:54:40 > 0:54:41and I want to make sure that we understand
0:54:41 > 0:54:45that to be able to have great food, we need to be able to support them.
0:54:45 > 0:54:48- This is a huge influence in all your restaurants.- Yes.
0:54:48 > 0:54:51The French Laundry as well, we mentioned at the top of the show,
0:54:51 > 0:54:54that's on the west side of the US.
0:54:54 > 0:54:56The west side, yes, in Napa Valley, California,
0:54:56 > 0:54:59a small town called Yountville, is where The French Laundry is.
0:54:59 > 0:55:00You asked me the address this morning,
0:55:00 > 0:55:02and I kind of bumbled on it,
0:55:02 > 0:55:04because I haven't had to say the address in so long.
0:55:04 > 0:55:06Such a small town, when you get there,
0:55:06 > 0:55:07you'll be able to find it.
0:55:07 > 0:55:10- Right. What have we got in here? - So we've got our baking soda,
0:55:10 > 0:55:12we've got our sugar, our salt, our eggs, our milk,
0:55:12 > 0:55:14and now, we've got our melted butter.
0:55:14 > 0:55:17We're just going to mix that up together very quickly, very simply.
0:55:17 > 0:55:19Now, there's no need to rest this -
0:55:19 > 0:55:20we're going to cook it in the iron as well.
0:55:20 > 0:55:22Right - like I said, you know, you can rest it.
0:55:22 > 0:55:24You can make it... You can make it and let it rest.
0:55:24 > 0:55:27It's not something you have to use right away.
0:55:27 > 0:55:30And as well as The French Laundry, of course, you then...
0:55:30 > 0:55:32Which is three-star Michelin.
0:55:32 > 0:55:35- You've had that, what, 17 years? - I've had the restaurant...
0:55:35 > 0:55:37I hate to say it - seems like yesterday.
0:55:37 > 0:55:3817 years.
0:55:38 > 0:55:41Am I 17 years older because I had a restaurant for 17 years?
0:55:41 > 0:55:43And then you've got Per Se, which is in New York.
0:55:43 > 0:55:47In New York City, yeah. That's...in its eighth year, today.
0:55:47 > 0:55:50We were very proud that we received our third Michelin star
0:55:50 > 0:55:52for the sixth year in a row at Per Se.
0:55:52 > 0:55:54Can I say...?
0:55:54 > 0:55:56I didn't know you could have three Michelin stars.
0:55:56 > 0:55:59Is that something you can only get in America?
0:55:59 > 0:56:01LAUGHTER
0:56:01 > 0:56:04I think it's more difficult to get as in America, isn't it?
0:56:04 > 0:56:06- I think you have a ladle, somewhere? - Yeah, I've got a ladle, yeah.
0:56:06 > 0:56:09Now, you are going to put it straight into a waffle iron.
0:56:09 > 0:56:11Yes, we have a Belgian waffle maker, here.
0:56:11 > 0:56:14Do you use the oil in there, the spray oil, or not?
0:56:14 > 0:56:17We can, but this is a non-stick, so we'll just...
0:56:17 > 0:56:19Just to make sure we get it coming out right.
0:56:20 > 0:56:23- Just a little bit.- You can buy that in the UK, this, and then...
0:56:23 > 0:56:25So, in there, you've got a little bit of bacon bits.
0:56:25 > 0:56:28A little bit of bacon bits, chive...
0:56:28 > 0:56:31I'm sure James has got one of these waffles in his range, have you not?
0:56:31 > 0:56:33Not yet, but I'm about to!
0:56:33 > 0:56:35Thank you very much, Tom.
0:56:35 > 0:56:38No doubt, Mr Ken Hom will beat me to it!
0:56:38 > 0:56:42- That's going to take about six-and-a-half, seven minutes.- Yeah.
0:56:42 > 0:56:44Just close that, there...
0:56:44 > 0:56:47Now, this dish is inspired from your other restaurant, Bouchon.
0:56:47 > 0:56:49Bouchon, yeah.
0:56:49 > 0:56:51Tell us about Bouchon.
0:56:51 > 0:56:54Bouchon is a classic French bistro.
0:56:54 > 0:56:57The first one that we had was in Yountville, California,
0:56:57 > 0:56:58down the street from The French Laundry.
0:56:58 > 0:57:01Now we have three of them - one in Yountville, one in Las Vegas,
0:57:01 > 0:57:02and a new one in Beverly Hills.
0:57:02 > 0:57:06- Right.- And one of the specialties of Bouchon,
0:57:06 > 0:57:09or any bistro, is roasted chicken.
0:57:09 > 0:57:10- Roasted chicken.- Ruth...
0:57:10 > 0:57:14- You did your first roast chicken a couple of weeks ago, right? - Yeah.- Very happy with it.
0:57:14 > 0:57:16One of the things we do, which is quite unique,
0:57:16 > 0:57:19and very important, because it adds so much flavour to it,
0:57:19 > 0:57:21is we brine our chicken.
0:57:21 > 0:57:25This is just water, with 10% salt in it.
0:57:25 > 0:57:26We have some aromates in here -
0:57:26 > 0:57:29we have some rosemary, bay leaf, thyme, some peppercorns,
0:57:29 > 0:57:32and we let that brine for about six hours, OK?
0:57:32 > 0:57:35After it is brined, we're going to take it out,
0:57:35 > 0:57:36we want to let it dry.
0:57:36 > 0:57:38We want to dry it really well.
0:57:38 > 0:57:40Then one of the things we want to also be able to do
0:57:40 > 0:57:41is let it air-dry,
0:57:41 > 0:57:43so that it starts to dry the skin out.
0:57:43 > 0:57:46We want to remove as much moisture as possible,
0:57:46 > 0:57:48so we can get that skin, that nice, crispy, golden brown
0:57:48 > 0:57:50that we all love so much and that resonates with us
0:57:50 > 0:57:52when we see those beautiful roasted chickens.
0:57:52 > 0:57:54So we are going to let that dry.
0:57:54 > 0:57:56And then the second thing which is really important
0:57:56 > 0:57:58is to be able to temper it - you can feel this.
0:57:58 > 0:58:00- It's actually room temperature. - Yeah.
0:58:00 > 0:58:04We want to be able to temper it so that when we do put it in our oven,
0:58:04 > 0:58:05it cooks evenly, because it'll cook evenly,
0:58:05 > 0:58:08rather than having something cold, the interior really cold,
0:58:08 > 0:58:09and the exterior starting to get hot.
0:58:09 > 0:58:12It doesn't cook very evenly if you don't temper your food.
0:58:12 > 0:58:15That's true with anything - with fish, with meat, any proteins.
0:58:15 > 0:58:17We are going to put that in a little bit of mirepoix, here -
0:58:17 > 0:58:20we've got some carrots, some onion, some leeks,
0:58:20 > 0:58:22a little bit of garlic and some thyme.
0:58:22 > 0:58:24We're going right into a really hot oven.
0:58:24 > 0:58:27- Want me to put that in, yeah? - Yeah, we will pop that in.
0:58:27 > 0:58:28- Straight in there. - Yeah - four...
0:58:28 > 0:58:30So that's, what, about 350?
0:58:30 > 0:58:33- Well, we want to get it up a little bit higher, about 425.- 425.
0:58:33 > 0:58:35I'm not sure what that is in Centigrade.
0:58:35 > 0:58:37About...210, something like that.
0:58:37 > 0:58:39Gas Mark 5 or 6.
0:58:39 > 0:58:43So, I've got, in here, I've got carrots, shallots in there.
0:58:43 > 0:58:44I've cooked them, sweated those down,
0:58:44 > 0:58:45I've added the tomatoes.
0:58:45 > 0:58:48We've got our mushrooms in there, herbs, aromates,
0:58:48 > 0:58:50little bit of white wine and some stock.
0:58:50 > 0:58:53Exactly - that is our chicken stock, our brown chicken stock.
0:58:53 > 0:58:55There's a sink back there if you want to wash your hands.
0:58:55 > 0:58:57- I'm good. Well... - There you go.
0:58:57 > 0:59:00Over here, just to let you know, that basically cooks...
0:59:00 > 0:59:02This cooks for an hour, an hour and a half?
0:59:02 > 0:59:04It really depends.
0:59:04 > 0:59:06It may go for 45 minutes.
0:59:06 > 0:59:08It depends on the size pot that you have it in.
0:59:08 > 0:59:09In a pot like this, it may go quicker.
0:59:09 > 0:59:11If it is a taller pot, it may go less...
0:59:11 > 0:59:13Here, we have our finished sauce.
0:59:13 > 0:59:15We are going to finish this off with what we've got over there.
0:59:15 > 0:59:17Exactly. We've got, in a classic chausser sauce,
0:59:17 > 0:59:20you have your bacon lardons,
0:59:20 > 0:59:22some tomato, as well as some mushroom.
0:59:22 > 0:59:24We'll finish that off with a little bit of parsley.
0:59:24 > 0:59:25We are going to season...
0:59:25 > 0:59:28We'll talk about seasoning, which is really important.
0:59:28 > 0:59:29Salt is a big thing on your...
0:59:29 > 0:59:32It is very, very important, when we talk about salt.
0:59:32 > 0:59:34Salt is what we season with.
0:59:34 > 0:59:35- We also season with vinegar. - Right.
0:59:35 > 0:59:38Vinegar is critical as well. We season with acid and with salt.
0:59:38 > 0:59:41We also think...sometimes, we think about pepper
0:59:41 > 0:59:43as a seasoning component, but it really is not.
0:59:43 > 0:59:47Salt enhances flavour, as vinegar enhances flavour as well.
0:59:47 > 0:59:49I know you want to put the salt on it.
0:59:49 > 0:59:53- Ah! Thank you very much. - Just remembered that.
0:59:53 > 0:59:56- Reminding me - the salt, yeah. - So, the salt that you are using...
0:59:56 > 0:59:58It's... Let me get this on here first.
0:59:58 > 1:00:01It's a little bit of oil, here, with some thyme on it. OK?
1:00:01 > 1:00:03- We are just going to rub that on. - You call that canola oil?
1:00:03 > 1:00:05Canola oil. I know you call it...
1:00:05 > 1:00:07- Rapeseed oil.- Rapeseed oil. Doesn't really work in America.
1:00:07 > 1:00:10- No, it won't do, but... - All right, thank you.
1:00:10 > 1:00:12So we're going to let this rain...
1:00:12 > 1:00:14Kind of snow down on top of the chicken.
1:00:14 > 1:00:16We want to season this liberally.
1:00:16 > 1:00:18- Now, this is kosher salt. - This is kosher salt.
1:00:18 > 1:00:20It's not salt...that is kosher,
1:00:20 > 1:00:22it's just the type of salt that they use.
1:00:22 > 1:00:25The type of salt, yeah. It doesn't have any iodine in it.
1:00:25 > 1:00:27A lot of table salt in the past had iodine in it,
1:00:27 > 1:00:29because it was a nutrient that we needed
1:00:29 > 1:00:31and they decided to put iodine in the salt,
1:00:31 > 1:00:33to give us that nutrient.
1:00:33 > 1:00:34But it also makes it very, very bitter.
1:00:34 > 1:00:36- Right.- What I was talking about, with pepper,
1:00:36 > 1:00:40- and the difference between pepper... - In the oven now?- In the oven.
1:00:40 > 1:00:42The difference between pepper and salt,
1:00:42 > 1:00:44salt enhances the flavour,
1:00:44 > 1:00:46the same way that acid enhances the flavour,
1:00:46 > 1:00:47where pepper adds a flavour.
1:00:47 > 1:00:50Pepper adds that flavour - that is really good,
1:00:50 > 1:00:51if you want the pepper flavour.
1:00:51 > 1:00:54- Got that - want to go ahead and...? - I'll finish this, yeah.
1:00:54 > 1:00:56So, we have our roasted chicken here.
1:00:56 > 1:00:58Now, I've talked about your restaurants abroad,
1:00:58 > 1:01:00but the reason why you're over here
1:01:00 > 1:01:03is cos you've got your first pop-up restaurant in the UK.
1:01:03 > 1:01:06- We are doing a pop-up restaurant in Harrods.- Yeah.- For ten days.
1:01:06 > 1:01:09We are into our eighth day... Our seventh day, today.
1:01:09 > 1:01:12So we are going to be there for three more days.
1:01:12 > 1:01:14The ethos is exactly like The French Laundry.
1:01:14 > 1:01:15It's a set menu...
1:01:15 > 1:01:17Harrods has done a tremendous job
1:01:17 > 1:01:20in representing The French Laundry in design.
1:01:20 > 1:01:23So we have actually designed a dining room...
1:01:23 > 1:01:26They have given us a kitchen to work out of,
1:01:26 > 1:01:29so that's been very, very helpful as well.
1:01:29 > 1:01:31And, um...
1:01:31 > 1:01:32It's the same...
1:01:32 > 1:01:37It is a menu, 12-course... An 11-course menu that we offer.
1:01:37 > 1:01:40Of course, you have a lot of it shipped from California.
1:01:40 > 1:01:44About 50% of our ingredients are coming from the US.
1:01:44 > 1:01:45Because in The French Laundry,
1:01:45 > 1:01:48you actually grow a lot of your ingredients yourselves.
1:01:48 > 1:01:50- I ate there, and you had... - We have our own garden.
1:01:50 > 1:01:52..little baby leeks, little baby radishes.
1:01:52 > 1:01:53Right - turnips...
1:01:54 > 1:01:57But your ethos is it's important not just for the customers,
1:01:57 > 1:01:59but for the chefs to learn.
1:01:59 > 1:02:01Well, it's important when you think about what we do today,
1:02:01 > 1:02:04and the ingredients, and again, being able to have ingredients
1:02:04 > 1:02:07that we actually grow ourselves.
1:02:07 > 1:02:11It really teaches those young cooks another level of respect for food,
1:02:11 > 1:02:12and I think respect for food
1:02:12 > 1:02:15is something that we all need to enhance.
1:02:15 > 1:02:18And you were saying, when you set up this restaurant,
1:02:18 > 1:02:21that you wanted to bring something new to the British palate,
1:02:21 > 1:02:23rather than just use our ingredients.
1:02:23 > 1:02:25Well, it's important - when you think about cooking,
1:02:25 > 1:02:26it is a very simple equation.
1:02:26 > 1:02:28It's about ingredients and execution.
1:02:28 > 1:02:30So the ingredients are easily definable -
1:02:30 > 1:02:33we have a beautiful chicken here, we've got a beautiful sauce, there.
1:02:33 > 1:02:36And execution is about our skills,
1:02:36 > 1:02:39the equipment that we have, and things of that nature.
1:02:39 > 1:02:41If I'm going to use the ingredients that are already here,
1:02:41 > 1:02:44which are wonderful - you have amazing ingredients
1:02:44 > 1:02:47in the UK and, of course, throughout the region -
1:02:47 > 1:02:50we want to be able to bring some of the different flavours
1:02:50 > 1:02:52that we have in America.
1:02:52 > 1:02:54So the beef, the lobster, some of our vegetables, of course,
1:02:54 > 1:02:56bring those flavours here that you're not used to.
1:02:56 > 1:02:58- That's had six-and-a-bit minutes. - We're almost there.
1:02:58 > 1:03:01But also, you say our butter is slightly different to yours.
1:03:01 > 1:03:04The butter here has... It's a lot richer than ours at home.
1:03:04 > 1:03:07- Right.- So you have a different fat content in the butter.
1:03:07 > 1:03:10- OK?- OK.- Well, that's ready. - So we're good to go.
1:03:10 > 1:03:12Good to go. About six-and-a-half minutes.
1:03:12 > 1:03:14Six-and-a-half minutes, ready to go. OK. We'll pop that up.
1:03:14 > 1:03:16There we go.
1:03:18 > 1:03:19I'll clean out this...
1:03:19 > 1:03:22Now, also, you're going to serve this with a maple syrup, but...
1:03:22 > 1:03:25I've had this as well - but you thicken it, don't you?
1:03:25 > 1:03:28Well, in the restaurant, what we are doing today at Harrods,
1:03:28 > 1:03:30we're serving it with a cheese,
1:03:30 > 1:03:33and we thicken it with hydrocolloid, or xanthan gum -
1:03:33 > 1:03:35it gives it the viscosity that we want.
1:03:35 > 1:03:40It doesn't change the flavour. It just changes the viscosity.
1:03:41 > 1:03:44It sets, like a little gel, or a little jelly, sort of...
1:03:44 > 1:03:45Exactly.
1:03:45 > 1:03:47So, you can smell the waffles, huh?
1:03:47 > 1:03:49Yeah.
1:03:49 > 1:03:52I don't know why we don't make waffles so much, really.
1:03:52 > 1:03:55I've never seen a waffle iron before.
1:03:55 > 1:03:56It's fantastic.
1:03:56 > 1:03:58I don't know how I imagined they were made.
1:03:58 > 1:04:00So it is basically a bread, a waffle?
1:04:00 > 1:04:02Yeah, exactly. Quick bread, yeah.
1:04:02 > 1:04:03Top that with a little bit of...
1:04:03 > 1:04:06We have here some sweet butter,
1:04:06 > 1:04:08that we have added some vanilla to, OK?
1:04:14 > 1:04:17This, as we were saying, is on your menu at the Bouchon.
1:04:17 > 1:04:22At The Bouchon. A little bit of our beautiful...maple syrup.
1:04:22 > 1:04:24And that is the one that's matured in...
1:04:24 > 1:04:28- In American bourbon barrels.- Yeah. And there is your chasseur sauce.
1:04:28 > 1:04:29Chasseur sauce.
1:04:35 > 1:04:37And there you have it, on a plate that is also from the US.
1:04:37 > 1:04:39- Chicken and waffles. - Chicken and waffles.
1:04:39 > 1:04:42As easy as that, by a genius. Done.
1:04:47 > 1:04:49There you go. Absolutely delicious.
1:04:49 > 1:04:51They go, have a seat over here, Thomas.
1:04:51 > 1:04:54- Ade, you get to dive into this. - Do I? That's extraordinary.
1:04:54 > 1:04:56Actually, no, I'm going to get to eat this one!
1:04:56 > 1:04:59I'm going to pull rank! There you go. Dive into that.
1:04:59 > 1:05:00Fantastic. Look at that.
1:05:00 > 1:05:01But the waffles are so simple.
1:05:01 > 1:05:03- You could just make the batter... - Yeah.
1:05:03 > 1:05:06- I'll have a bit of waffle, first. - You can flavour them with anything.
1:05:06 > 1:05:07Anything you want, yeah.
1:05:07 > 1:05:09It could be savoury, sweet, you could have it for dessert...
1:05:09 > 1:05:11Get in there as well.
1:05:11 > 1:05:12..have it for dinner...
1:05:12 > 1:05:14You can make the waffles left over
1:05:14 > 1:05:15and make croutons out of them.
1:05:15 > 1:05:17- Fantastic, yeah. - And the recipe would stay the same,
1:05:17 > 1:05:19but you just added bacon and chives to make them savoury?
1:05:19 > 1:05:21- Exactly.- There you go. - No, it's terrible.
1:05:21 > 1:05:24- Can we have something else? - LAUGHTER
1:05:24 > 1:05:26Dive into that, cos I know you want to dive into that.
1:05:26 > 1:05:28But you could serve it with, like you say,
1:05:28 > 1:05:30- a lovely bit of roast chicken... - Yeah, fantastic.
1:05:30 > 1:05:33It absorbs the juices of the chicken as well, which is great.
1:05:33 > 1:05:36- Is it a patch on your chicken? - Um...of course not.
1:05:36 > 1:05:37LAUGHTER
1:05:42 > 1:05:44Well, I'm sure there will be many a cook out there
1:05:44 > 1:05:48buying a waffle maker after watching that very clever recipe.
1:05:48 > 1:05:50Next, Silvena Rowe and Galton Blackiston
1:05:50 > 1:05:53both meant business when they met each other
1:05:53 > 1:05:54at the Omelette Challenge hobs.
1:05:54 > 1:05:57But I was judging that day, and let me tell you,
1:05:57 > 1:05:59my EGGS-pectations...
1:05:59 > 1:06:00See? Got it there. ..were really high.
1:06:00 > 1:06:02Let's see how they got on.
1:06:02 > 1:06:05Now, Silvena, can you improve on your 34 seconds?
1:06:05 > 1:06:07I certainly will try.
1:06:07 > 1:06:08You are neck and neck with me.
1:06:08 > 1:06:11Galton, you're a little way back. You're on 47 seconds.
1:06:11 > 1:06:13- Have you been practising? - I haven't at all.
1:06:13 > 1:06:15Michelin-star chef, yes!
1:06:15 > 1:06:17Now, it may...
1:06:17 > 1:06:21This may be my first show as host, bumbling host I am,
1:06:21 > 1:06:23but I do know the rules.
1:06:23 > 1:06:25So you have to stick to them -
1:06:25 > 1:06:28you can choose what you like from the ingredients in front of you.
1:06:28 > 1:06:30I'll taste them both to make sure they are an omelette,
1:06:30 > 1:06:32and not scrambled eggs.
1:06:32 > 1:06:35The clock stops when the first omelette hits the plate.
1:06:35 > 1:06:36- Are you ready?- Come on!
1:06:36 > 1:06:38- Here we go.- Yes...
1:06:38 > 1:06:41Three, two, one, go!
1:06:41 > 1:06:44Now, they have got three-egg omelette -
1:06:44 > 1:06:48butter, cream, throwing it all over the place, salt and pepper.
1:06:48 > 1:06:49Oh, look at this!
1:06:49 > 1:06:50This is...wow!
1:06:50 > 1:06:53Silvena has decided that she's going to chuck in...
1:06:53 > 1:06:56Is it going to be scrambled egg? This is fast - look at these guys.
1:06:56 > 1:06:57They are really going for it.
1:06:57 > 1:06:59Look at the Michelin-star chef next to me.
1:06:59 > 1:07:01Concentrate on the Michelin-star chef.
1:07:01 > 1:07:03Oh, come on, Silvena - is that really an omelette?
1:07:03 > 1:07:06Are you sure it's not just folded scrambled eggs?
1:07:06 > 1:07:08- Oh, Galton, it's stuck. - Here we are!
1:07:08 > 1:07:11Oh...! GONG CLASHES
1:07:13 > 1:07:15Now, hold on, hold on,
1:07:15 > 1:07:16one second, just here...
1:07:16 > 1:07:19- The clock stopped, right? - What is that? Hello?
1:07:19 > 1:07:21- Oh, you are going away from... - It got stuck in the pan!
1:07:21 > 1:07:23Shall I do your wife? "Galston, Galton..."
1:07:23 > 1:07:25She doesn't like that. And don't call me "Galston".
1:07:25 > 1:07:27Galton, Galton, I said.
1:07:27 > 1:07:29Can I say that you did, Silvena, actually season it
1:07:29 > 1:07:31after the clock had stopped?
1:07:31 > 1:07:34- But anyway. Let's... - Oh! Let me just...
1:07:34 > 1:07:36- OK.- Picky.- Let me try this.
1:07:36 > 1:07:41Galton, it's an interesting...bit of butter melted on the side.
1:07:41 > 1:07:43Yeah. Interesting. OK. I'll try it.
1:07:43 > 1:07:44Eat it, you enjoy it.
1:07:44 > 1:07:47- Can I just show you something? Here and here. Clean.- Whatever.
1:07:47 > 1:07:50- No "whatever". - COCKNEY ACCENT:- Whatever.
1:07:50 > 1:07:54And...yeah. I don't know if I can eat that, Silvena, actually.
1:07:54 > 1:07:55Come on! It's certainly a lot better.
1:07:55 > 1:07:57I...um...
1:07:57 > 1:07:59You can not possibly disqualify us both on your first show.
1:07:59 > 1:08:03- Not both - one. - One. And whose is this one?
1:08:03 > 1:08:06I am, of course, a judge on MasterChef
1:08:06 > 1:08:09and I am going to disqualify you both.
1:08:09 > 1:08:11- Oh, no! - You have no times at all.
1:08:11 > 1:08:13You stay on the board where you are.
1:08:13 > 1:08:14Don't worry - James is back very soon.
1:08:14 > 1:08:16We're going to remedy ourselves.
1:08:16 > 1:08:17He needs to make an impression, here.
1:08:17 > 1:08:19Come on, come on! How many minutes was I?
1:08:19 > 1:08:20- Shh!- No "shh"!- Shh!
1:08:25 > 1:08:27I'm afraid you've both got to do a lot better than that
1:08:27 > 1:08:29if you want a place on my scoreboard.
1:08:29 > 1:08:31Keep practising.
1:08:31 > 1:08:33However, I do love you both.
1:08:33 > 1:08:34Now, this time of year,
1:08:34 > 1:08:38there's very little better than a good old hearty pie
1:08:38 > 1:08:41and Michael Caines' recipe for a beef and ale version
1:08:41 > 1:08:43is certainly one worth paying attention to.
1:08:43 > 1:08:44Enjoy.
1:08:44 > 1:08:48This is slightly different than what you normally cook here. Normally, it's very refined.
1:08:48 > 1:08:50This is a good old earthy dish.
1:08:50 > 1:08:52Yeah, I'm very conscious that we're moving into autumn.
1:08:52 > 1:08:54I thought we'd do something with a cheaper cut of meat.
1:08:54 > 1:08:56So we've got braised beef with oyster and ale.
1:08:56 > 1:08:58- Yeah.- So...great, great ingredients.
1:08:58 > 1:09:00We have got a wonderful braising steak, here,
1:09:00 > 1:09:02some pancetta/bacon,
1:09:02 > 1:09:03we've got the oysters -
1:09:03 > 1:09:05which are optional, if you don't want to put that in -
1:09:05 > 1:09:07- and here, we've got onions... - Gloria is happy!
1:09:07 > 1:09:10Yeah. We've got some garlic, we've got some button mushrooms,
1:09:10 > 1:09:13some potatoes, cut in half, bouquet garni, here.
1:09:13 > 1:09:15Carrot, we are going to have, in batons.
1:09:15 > 1:09:16A bit of flour to thicken.
1:09:16 > 1:09:18We've got some Dijon mustard, a little bit of stock,
1:09:18 > 1:09:21of course, the ale, local ale - support your local brewery.
1:09:21 > 1:09:24- Yeah.- And then some seasonal veg. So, want to get on with the...?
1:09:24 > 1:09:26- Plenty of the chopping, first of all.- Absolutely.
1:09:26 > 1:09:27You're going to seal the beef -
1:09:27 > 1:09:29the most important part in the process, really.
1:09:29 > 1:09:32Very much so. Hot pan, really hot pan.
1:09:32 > 1:09:35And, as you said, the caramelisation of that beef,
1:09:35 > 1:09:37it's about colour,
1:09:37 > 1:09:40we'll get a little bit of that colour in the actual stew itself.
1:09:40 > 1:09:43What cut of beef have you used here?
1:09:43 > 1:09:44This is braising steak.
1:09:44 > 1:09:47So, cheap, it's affordable.
1:09:47 > 1:09:50A little bit of fat in there isn't going to hurt, at all.
1:09:50 > 1:09:52- Yeah.- So that's great, too.
1:09:52 > 1:09:53The secret is this is...
1:09:53 > 1:09:55A lot of people wouldn't do it this hot,
1:09:55 > 1:09:57but it needs to be extremely hot, doesn't it,
1:09:57 > 1:09:59to get the flavour in there.
1:09:59 > 1:10:04It does, and once you got it in, don't stir it straight off.
1:10:04 > 1:10:07- Just, sort of, leave it and then stir it a little bit later.- Yeah.
1:10:07 > 1:10:11Get some nice caramelisation in there.
1:10:11 > 1:10:13I've got more oil.
1:10:13 > 1:10:16And what I'm doing is getting a bit of fast colour,
1:10:16 > 1:10:20because the cooking is going to be actually braised in the oven
1:10:20 > 1:10:24or on top of the oven for a very long time, so that's great.
1:10:25 > 1:10:27So, nice caramelisation, here.
1:10:27 > 1:10:30- Right.- And what we are going to do is take that out...
1:10:32 > 1:10:35..and then just reduce that heat a little bit.
1:10:37 > 1:10:38Once we've sealed the beef,
1:10:38 > 1:10:41we'll put the beef in here, then chuck in the pancetta,
1:10:41 > 1:10:44which you've quickly done for me, which is great.
1:10:44 > 1:10:47Tell us about your new venture, then, the Bath Priory.
1:10:47 > 1:10:48What's this all about?
1:10:48 > 1:10:51Oh, Bath Priory is our sister property to Gidleigh Park,
1:10:51 > 1:10:54and it's owned by my business partner,
1:10:54 > 1:10:56Andrew Brownsword and Christina Brownsword,
1:10:56 > 1:10:57they own that, as they do Gidleigh.
1:10:57 > 1:11:03And it's a wonderful townhouse hotel in the middle of Bath,
1:11:03 > 1:11:06and we've just had a new spa refurb.
1:11:06 > 1:11:08It's absolutely stunning. 30 bedrooms.
1:11:08 > 1:11:10And I've taken over the kitchen,
1:11:10 > 1:11:14and I've got a young chef in there, a guy called Sam.
1:11:14 > 1:11:16- Yeah. - And he's doing a great job.
1:11:16 > 1:11:18And the idea, really, is to have some synergy
1:11:18 > 1:11:20between Gidleigh and Bath,
1:11:20 > 1:11:23so if you love Gidleigh, you are going to love Bath.
1:11:23 > 1:11:24It's really fantastic.
1:11:24 > 1:11:26Explain to anybody who hasn't been there,
1:11:26 > 1:11:29it's a country house hotel that's been there for years,
1:11:29 > 1:11:31Shaun Hill, the famous...
1:11:31 > 1:11:33- Absolutely. - You took over from Shaun.
1:11:33 > 1:11:36Shaun Hill was part of that and I took it on from Shaun.
1:11:36 > 1:11:39And it was fantastic, you know? It's a wonderful house.
1:11:39 > 1:11:41Right on the edge of Dartmoor, it's got a lot of...
1:11:41 > 1:11:44There's a sink, there, if you want to sort yourself out, there you go.
1:11:44 > 1:11:46And, you know, it's just one of those places
1:11:46 > 1:11:51where it's very majestic, it's a real retreat.
1:11:51 > 1:11:55So we've got absolutely wonderful ingredients in the South West
1:11:55 > 1:11:57that we use and champion, which is good.
1:11:57 > 1:12:00Now, in here, James, I've got my vegetables with the pancetta.
1:12:00 > 1:12:02We are just sealing that off.
1:12:02 > 1:12:06We're going to sweat that down and we're going to add some flour.
1:12:06 > 1:12:09This is going to be the thickening agent for this.
1:12:09 > 1:12:13So we're just going to keep this stirring, and cook that out.
1:12:13 > 1:12:15It's almost like having a roux.
1:12:15 > 1:12:18The flour is quite important, as well as the browning, isn't it?
1:12:18 > 1:12:20Yeah - a little bit of colour on there,
1:12:20 > 1:12:22and we're going to cook out the flour,
1:12:22 > 1:12:26get a nice roux effect happening when we add our stock.
1:12:26 > 1:12:30Now, before we add our stock, we are going to add our ale.
1:12:30 > 1:12:33Add the ale, just bring it to the boil...
1:12:33 > 1:12:36Just...you just want to burn off the alcohol.
1:12:36 > 1:12:37And this is ale, it's not beer.
1:12:37 > 1:12:39It's not lager - it's got to be ale.
1:12:39 > 1:12:41Good old ale, a bit of stout, if you prefer.
1:12:41 > 1:12:43But, you know, get something local.
1:12:43 > 1:12:48We use Otter Ale in our Well House Tavern in Exeter.
1:12:48 > 1:12:53We do a similar pie in Canterbury, in there, and really just support...
1:12:53 > 1:12:57We use Spitfire from...from Kent.
1:12:57 > 1:12:59But really, the idea is to support your local brewery.
1:12:59 > 1:13:01Microbreweries are struggling.
1:13:01 > 1:13:04So, once we do that, in with our beef.
1:13:04 > 1:13:07We've got our bouquet garni and our potatoes.
1:13:07 > 1:13:09I like the idea that all the vegetables...
1:13:09 > 1:13:10That's it.
1:13:10 > 1:13:11..will become the garnish.
1:13:11 > 1:13:16We've also got a little bit of chicken stock, here, going in,
1:13:16 > 1:13:22which is bouillon, and water, to top it up, like so.
1:13:22 > 1:13:25And you've prepared some green veg, which we've got cooking, here.
1:13:25 > 1:13:28Now, what we do is we cook this, bring it to boil, cook it.
1:13:28 > 1:13:30We've got some mustard, here, does the mustard go in?
1:13:30 > 1:13:34Takes about two hours - absolutely, with the grain mustard as well.
1:13:34 > 1:13:36You see, I'm actually cooking something, here, Nick.
1:13:36 > 1:13:39- LAUGHTER - And I was going to say
1:13:39 > 1:13:40it's smelling marvellous.
1:13:40 > 1:13:43But you know what? I'm not going to bother, now!
1:13:43 > 1:13:46But once that's up to the boil, we'll get our pie mix.
1:13:46 > 1:13:49- Right, that's in the fridge. - Yeah, which is fantastic.
1:13:49 > 1:13:52And this is good, because in a way, you could serve it as a stew,
1:13:52 > 1:13:56but the other thing about this pie mix is it's...
1:13:56 > 1:13:58You'll see, you know.
1:13:58 > 1:14:00The cooking of the pastry only takes about 20 minutes
1:14:00 > 1:14:05and the pie mix itself, here, well...you know, it's...
1:14:05 > 1:14:07Sorry, James.
1:14:07 > 1:14:09But this is the secret of making a good pie -
1:14:09 > 1:14:11you've got to almost do it in two separate batches.
1:14:11 > 1:14:14First of all, you cook the meat, then let it cool down,
1:14:14 > 1:14:15and then you make a pie.
1:14:15 > 1:14:18- That's right. - I've just covered myself with flour.
1:14:18 > 1:14:21We've got our pie, small pie, here.
1:14:21 > 1:14:22Could you open these oysters, briefly, James?
1:14:22 > 1:14:26Because we can put the oysters in here.
1:14:26 > 1:14:28You were saying something earlier about oysters.
1:14:28 > 1:14:31You said - fascinating fact - in the rivers, and stuff like that,
1:14:31 > 1:14:32you found a lot of oysters.
1:14:32 > 1:14:35In olden days, the oysters were peasant food,
1:14:35 > 1:14:37and they found in Edinburgh, you know, the Firth of Forth,
1:14:37 > 1:14:39millions and millions of oyster shells where, you know,
1:14:39 > 1:14:41they would take them out of the river,
1:14:41 > 1:14:43eat them there and then, and chuck the shells away.
1:14:43 > 1:14:45What is the trick in opening an oyster?
1:14:45 > 1:14:46- He'll show you. - How to open an oyster.
1:14:46 > 1:14:49There is a flat part of the shell, there is a rounded part.
1:14:49 > 1:14:51These ones are the native ones -
1:14:51 > 1:14:53the native ones almost look like little scallops.
1:14:53 > 1:14:54The tea towel is essential.
1:14:54 > 1:14:57In there, there is a little hole in there - or there should be.
1:14:57 > 1:15:00You just insert the oyster knife, do it in a cloth, that's the key.
1:15:00 > 1:15:02Shake it a little bit.
1:15:02 > 1:15:04The flat side of the oyster is always pointing upwards,
1:15:04 > 1:15:06and you just shake the knife across, like that,
1:15:06 > 1:15:08and it loosens up that membrane.
1:15:08 > 1:15:11Remove that part, there, which is stuck to the bottom of the shell.
1:15:11 > 1:15:13If you don't do that, you'll never get the oyster out.
1:15:13 > 1:15:15That's it - keep the juice.
1:15:15 > 1:15:17- You want a couple of those? - Absolutely.
1:15:17 > 1:15:19- Put a bit of the juice in there, as well.- There you go.
1:15:19 > 1:15:22we've got ourselves some puff pastry, here,
1:15:22 > 1:15:24which I am just going to cut out to go on top.
1:15:24 > 1:15:26There are oyster knives as well, with the guard on them.
1:15:26 > 1:15:28If you do it with an ordinary knife, and you slip,
1:15:28 > 1:15:30it'll go into your hand.
1:15:30 > 1:15:31But the guard would stop the knife...
1:15:31 > 1:15:33You've got to be very careful.
1:15:33 > 1:15:34As opposed to your jaw, in James's case.
1:15:34 > 1:15:36- Thank you very much. - LAUGHTER
1:15:36 > 1:15:38And the juice of this is quite salty,
1:15:38 > 1:15:41so the juices are going to enable us to...
1:15:41 > 1:15:43That's about the right size.
1:15:43 > 1:15:46Puff pastry only takes about 20 minutes to cook, James, so this...
1:15:46 > 1:15:49And the pie only takes about, you know, two hours to cook.
1:15:49 > 1:15:55So the idea really is that you end up with your puff pastry
1:15:55 > 1:15:57just reheating the same time...
1:15:57 > 1:15:58But you have to cook a pie like this...
1:15:58 > 1:16:00- Oh! Sorry. - You all right, there?
1:16:00 > 1:16:02- That's a bit of your pastry gone. - Sorry about that.
1:16:02 > 1:16:03But you have to cook a pie like this,
1:16:03 > 1:16:06purely the fact that a lot of restaurants nowadays
1:16:06 > 1:16:07have got that daft pie top.
1:16:07 > 1:16:09That's not a pie, is it?
1:16:09 > 1:16:12They put it in a case, and then they just pretend it's a pie.
1:16:12 > 1:16:14It's not a pie. This is a proper pie.
1:16:14 > 1:16:17- Is that real pastry?- Yes. - Real puff pastry, this.
1:16:17 > 1:16:20- Do you boys make your own pastry? That's the question.- We can do.
1:16:20 > 1:16:22- We can do. But... - That's not the question!
1:16:22 > 1:16:24The question was, "Do you?"
1:16:24 > 1:16:26People like me make it, I'm a pastry chef, you see.
1:16:26 > 1:16:28I can make my own pastry, if that is what you're asking.
1:16:28 > 1:16:30- Of course.- So you mean I should not feel guilty
1:16:30 > 1:16:31about using frozen pastry.
1:16:31 > 1:16:35As long as you buy the all-butter puff pastry, that's the key.
1:16:35 > 1:16:37Little relief on the top. This gets baked for how long?
1:16:37 > 1:16:40Baked in the oven for 20 minutes, just to reheat the pie,
1:16:40 > 1:16:45and look, here's one, miraculously, that we did earlier.
1:16:45 > 1:16:46Look at that, James.
1:16:46 > 1:16:49- I'm going to drain off my veg, now. - Let me just shut the oven door.
1:16:49 > 1:16:51It's a really good, hearty dish.
1:16:51 > 1:16:53Look at it, as well. It's not too perfect.
1:16:53 > 1:16:56I admit, I'm not...
1:16:56 > 1:16:58You know, Michelin-star chefs haven't got a reputation
1:16:58 > 1:17:00for cooking pie, I must admit,
1:17:00 > 1:17:03but in our taverns, we love to have pie.
1:17:03 > 1:17:05You can spell pie two different ways -
1:17:05 > 1:17:07thanks, James.
1:17:07 > 1:17:08You can spell it P-I-E or P-Y-E.
1:17:08 > 1:17:11And if you are dyslexic, like me, you spell it P-I.
1:17:11 > 1:17:13- LAUGHTER - Any way you want to.
1:17:13 > 1:17:15Exactly. A bit of...
1:17:15 > 1:17:17Veg on the top, here.
1:17:17 > 1:17:20Then, finally, just a little bit of parsley on top of that.
1:17:20 > 1:17:21Remind us what that dish is again.
1:17:21 > 1:17:25So here, we have a steak and ale pie with oysters.
1:17:25 > 1:17:28- Looks delicious, doesn't it? - It looks beautiful.
1:17:32 > 1:17:34It took some doing, that, in seven minutes, didn't it?
1:17:34 > 1:17:37- There we are. There we go. - Not quite ceviche, but there you go.
1:17:37 > 1:17:39Dive into that. Have a seat, there.
1:17:39 > 1:17:41Might pay you to come here every Saturday morning.
1:17:41 > 1:17:44- Absolutely.- This looks amazing. - It'll be very hot, but dive in.
1:17:44 > 1:17:46- That is beautiful. - Dive in, dive in.
1:17:46 > 1:17:50The reason that I said earlier that I was possibly allergic to oysters,
1:17:50 > 1:17:53I don't know whether I'd just had a bad oyster,
1:17:53 > 1:17:57or whether I am really allergic.
1:17:57 > 1:18:00- We'll soon find out, anyway! - Exactly.
1:18:00 > 1:18:01Now you're making me nervous!
1:18:01 > 1:18:02If you're the colour of the jacket
1:18:02 > 1:18:04in five minutes, we know that you are!
1:18:04 > 1:18:06Apart from anything else, it is so hot,
1:18:06 > 1:18:08it's going to burn the mouth off me for ages.
1:18:08 > 1:18:10It is beautiful. Smells delicious.
1:18:10 > 1:18:12- It does smell gorgeous. - The secret with that,
1:18:12 > 1:18:14- do it in two batches, I think. - Yeah, very much so.
1:18:14 > 1:18:17- And you can use it as a stew. - Gosh, it's hot!
1:18:17 > 1:18:19- It's great.- Mm-mm-mm!
1:18:23 > 1:18:27Comforting food at its best and it looked delicious.
1:18:27 > 1:18:30Now, when Peter Andre came to the studio
1:18:30 > 1:18:32to face his food heaven or food hell,
1:18:32 > 1:18:35he was certainly hoping that the votes would swing in favour
1:18:35 > 1:18:36of sweet potato.
1:18:36 > 1:18:40But would he end up with that red lentil tarka dhal?
1:18:40 > 1:18:41Let's find out.
1:18:41 > 1:18:43Peter, just to remind you,
1:18:43 > 1:18:46food heaven would be this fella over here - sweet potato.
1:18:46 > 1:18:49- Yes.- Which could be sauteed off with some lovely star anise,
1:18:49 > 1:18:52a little bit of onion, served with this loin of lamb.
1:18:52 > 1:18:54- Looks beautiful. - Served with amaranth,
1:18:54 > 1:18:57these lovely little salad leaves, and these baby coriander cress.
1:18:57 > 1:18:59Alternatively, it could be this selection of stuff over here -
1:18:59 > 1:19:02predominantly looking at the lentils,
1:19:02 > 1:19:05which could be transformed into a lovely tarka dhal,
1:19:05 > 1:19:09and served with a home-made naan bread and some...yes.
1:19:09 > 1:19:12I think that would be really nice, with some crispy onions.
1:19:12 > 1:19:14- May just be converted. - These guys are nodding.
1:19:14 > 1:19:15How do you think these lot have decided?
1:19:15 > 1:19:18We know what people at home wanted - 2-1 to heaven.
1:19:18 > 1:19:22I actually think that they are both going to want to cook...
1:19:22 > 1:19:24- The lentils.- Yeah, but you can't, right? Obviously.
1:19:24 > 1:19:26So...but I think that's what they both wanted.
1:19:26 > 1:19:29- It was a split decision, 50-50. - Oh, OK, OK.
1:19:29 > 1:19:31Which means that you get sweet potato.
1:19:31 > 1:19:33Yes, but I actually think hell is going to be heaven.
1:19:33 > 1:19:35Yeah, well, you haven't got it! LAUGHTER
1:19:35 > 1:19:38You can take it home with you and cook it, but there you go.
1:19:38 > 1:19:39- Converting.- After your signing.
1:19:39 > 1:19:41What we are going to do is cook this.
1:19:41 > 1:19:43First thing I want to get on is loin of lamb.
1:19:43 > 1:19:45Now, the loin of lamb is probably
1:19:45 > 1:19:47one of the most expensive cuts of lamb you can get.
1:19:47 > 1:19:50It's from your... It is where the best end comes from.
1:19:50 > 1:19:52It is where you get your lamb chops from.
1:19:52 > 1:19:55It is basically the lamb chops without the bone.
1:19:55 > 1:19:57- A whole piece.- OK.- Normally, you get seven chops off here,
1:19:57 > 1:20:00but it's basically just the eye of the meat.
1:20:00 > 1:20:02Chopping some onions, taking the sweet potato, here -
1:20:02 > 1:20:04just peel that please, Ken - then once you've peeled it,
1:20:04 > 1:20:07- if you can take some slices and then deep-fry them.- OK.
1:20:07 > 1:20:09That's that one. We'll use some black pepper...
1:20:09 > 1:20:10So you can put salt on it before?
1:20:10 > 1:20:13It doesn't dry out the meat or anything before you cook it?
1:20:13 > 1:20:15- No, cos this is really quick to cook.- OK.
1:20:15 > 1:20:18So what we're going to do is just, literally, straight in a pan,
1:20:18 > 1:20:21cos it literally takes about eight minutes to cook, that's all.
1:20:21 > 1:20:23- OK.- A touch of butter.- Lovely.
1:20:23 > 1:20:26And we are going to fry this off quite quickly.
1:20:26 > 1:20:30So just get some nice colour on there.
1:20:30 > 1:20:31That goes straight into there.
1:20:31 > 1:20:34Now, what we're going to do is once we get
1:20:34 > 1:20:36- a nice little bit of colour on there...- Yeah.
1:20:36 > 1:20:38Just move that to one side.
1:20:38 > 1:20:41You just want to colour it first of all, cos like I said,
1:20:41 > 1:20:43it's very quick and simple to cook.
1:20:43 > 1:20:46But we'll just get some colour on there, first of all.
1:20:46 > 1:20:49There we go. And then we can then flip this over
1:20:49 > 1:20:53and put it in our pan with this stuff.
1:20:53 > 1:20:56Now, I love this. You cook with this a lot, don't you?
1:20:56 > 1:21:00- Star anise.- Star anise, yeah. - Star anise.- One of our flavourings.
1:21:00 > 1:21:03Yeah, star anise is fantastic. I think it's absolutely beautiful.
1:21:03 > 1:21:05- Can you pass me that sweet potato as well?- What is it?
1:21:05 > 1:21:07Star anise is a spice.
1:21:07 > 1:21:10- It's like a flower, isn't it, that they dry out and crush up.- Yes.
1:21:10 > 1:21:13It's like an aniseed sort of flavour, it's delicious.
1:21:13 > 1:21:16So, we take the whole lot, with the star anise like that,
1:21:16 > 1:21:19a little bit of fresh thyme over the top,
1:21:19 > 1:21:21and then take the whole lot and place it in the oven.
1:21:21 > 1:21:26- Only if you've got TIME, right? - Yes.- Thank you.- Comedy as well.
1:21:26 > 1:21:30This goes in the oven quite hot, about 210 degrees centigrade.
1:21:30 > 1:21:33That is about 420 Fahrenheit. Gas, about 7 or 8.
1:21:33 > 1:21:35It wants to go in there for about eight minutes, no more than that.
1:21:35 > 1:21:37So we're going to deep-fry some...
1:21:37 > 1:21:40- Should be about there, might want to put...- Yeah.
1:21:40 > 1:21:42Put it over there, so it'll heat up nicely.
1:21:42 > 1:21:45We're going to deep-fry that. Over here, we have got
1:21:45 > 1:21:48our nice bit of sweet potato, which we are going to fry off.
1:21:48 > 1:21:49Oh, yeah.
1:21:49 > 1:21:52This is actually quite quick to cook, this.
1:21:52 > 1:21:54And this will be cooked in real time.
1:21:54 > 1:21:57So in we go with the oil. There we go.
1:21:57 > 1:22:00At the same time, we can pop in our onions.
1:22:00 > 1:22:02Fry these, nicely.
1:22:02 > 1:22:05But, in the same time as well, I'm going to use the star anise.
1:22:05 > 1:22:08We talked about putting it with this,
1:22:08 > 1:22:10but it is great with duck as well, isn't it?
1:22:10 > 1:22:12Yes, but you're not going to leave it a long time, are you?
1:22:12 > 1:22:15No, literally, in there, infuse, cos it's quite quick to cook,
1:22:15 > 1:22:18cos it's quite overpowering.
1:22:18 > 1:22:22I mean, we cook it for a long time and the whole dish
1:22:22 > 1:22:24permeates of star anise.
1:22:24 > 1:22:27Interesting. This is very interesting.
1:22:27 > 1:22:29- Peelings, left over. - Yeah. Excellent.
1:22:29 > 1:22:32And it's got to be vegetable oil, right? Not olive oil?
1:22:32 > 1:22:34- No, not olive oil. - Because you're deep-frying.
1:22:34 > 1:22:36Olive oil is so wonderful when it's -
1:22:36 > 1:22:39as Francesco will probably tell you -
1:22:39 > 1:22:40when it's virgin.
1:22:40 > 1:22:44- It's almost a crime to heat it up. - It also burns quite quickly.
1:22:44 > 1:22:45Yes, exactly.
1:22:45 > 1:22:48Literally, we just use that. This one...
1:22:48 > 1:22:50Also, being a Yorkshireman, we don't waste anything.
1:22:50 > 1:22:52- I love it. - That's what good chefs are, right?
1:22:52 > 1:22:54Yes, we just use everything.
1:22:54 > 1:22:56So here, we've got the onions.
1:22:56 > 1:22:59A little bit of this - we basically just get a little colour on here.
1:22:59 > 1:23:01If you can make me a little dressing, please, Francesco.
1:23:01 > 1:23:04I've got one more here, if you don't mind.
1:23:04 > 1:23:06So we use some balsamic, a little bit of olive oil,
1:23:06 > 1:23:08chopped chives, as well, actually.
1:23:08 > 1:23:10I'm just going to use a little.
1:23:10 > 1:23:12Yeah, absolutely, and it's probably got a lot of vitamins in it.
1:23:12 > 1:23:16- You never had the crisps before? - No, it's very interesting.
1:23:16 > 1:23:18And probably most of the vitamins are in there.
1:23:18 > 1:23:21- I can tell you're healthy, so... You eat well.- Yeah.
1:23:21 > 1:23:23You could do the same thing with beetroot, as well, can't you?
1:23:23 > 1:23:25Deep-fried crisps. Parsnips, lovely.
1:23:25 > 1:23:27A good mix and match.
1:23:27 > 1:23:29So, anyway, we are going to take a little bit of chives.
1:23:29 > 1:23:31They're going to go in. In with that.
1:23:31 > 1:23:34Now, I have got in here two little types of leaves.
1:23:34 > 1:23:36This is the new rock and roll of cookery.
1:23:36 > 1:23:39These are everywhere at the moment in the chefs' world.
1:23:39 > 1:23:42These are amaranth, these little small ones.
1:23:42 > 1:23:44- Use them quite a lot. - No, I don't.
1:23:44 > 1:23:47He doesn't use them a lot, but all the chefs use them a lot.
1:23:47 > 1:23:50These are a little bit of coriander cress, these ones,
1:23:50 > 1:23:52and what we do is just mix these together
1:23:52 > 1:23:55- and they are very, very strong in flavour.- OK.
1:23:55 > 1:23:58Small, little salad leaves. If you think of salad leaves before they grow bigger,
1:23:58 > 1:24:00they just cut them off, so quite strong in flavour.
1:24:00 > 1:24:02What we're going to do is just take
1:24:02 > 1:24:04a little bit of that dressing on here.
1:24:04 > 1:24:05The dressing was, again...?
1:24:05 > 1:24:09This is balsamic vinegar, olive oil, a bit of chives, mix that together.
1:24:09 > 1:24:10That's our little dressing.
1:24:10 > 1:24:15Now, in our pan here, we've got our stock,
1:24:15 > 1:24:16we're going to throw in - chicken stock.
1:24:16 > 1:24:18You got that from me!
1:24:18 > 1:24:20We got that from you, Ken, thank you very much.
1:24:20 > 1:24:21LAUGHTER
1:24:21 > 1:24:23We then take our little bit of star anise out.
1:24:23 > 1:24:26The idea is, now, as it cooks,
1:24:26 > 1:24:27it's going to create a sauce to go with it.
1:24:27 > 1:24:30So the secret is we don't have too much stock,
1:24:30 > 1:24:34but then we've got a little bit of butter that we can put in as well.
1:24:34 > 1:24:36- You'll have a nice little sauce. - Mmm...
1:24:36 > 1:24:39So if we just keep mixing it, a little bit more...
1:24:39 > 1:24:43- We got a plate at the back, there? - Yes.- There you go.
1:24:43 > 1:24:45- And the lamb, you leave for how long?- The lamb...
1:24:45 > 1:24:47It's gone in the oven for about eight minutes,
1:24:47 > 1:24:48but I've left it to rest,
1:24:48 > 1:24:51so we've actually got one out the back, which...
1:24:51 > 1:24:53I'll reduce that down a bit.
1:24:53 > 1:24:56We've got one here that's just been allowed to rest nicely.
1:24:56 > 1:24:58There you go.
1:24:58 > 1:25:00All it wants is, literally, eight minutes.
1:25:00 > 1:25:02It doesn't want any more. Leave it to rest, really important.
1:25:02 > 1:25:04If you fried it four minutes each side,
1:25:04 > 1:25:05would it dry it out completely?
1:25:05 > 1:25:07Ideally, you want to put it in the oven
1:25:07 > 1:25:09cos it's not going to cook all the way through.
1:25:09 > 1:25:10The most important thing with this
1:25:10 > 1:25:12is leave it to rest before serving it.
1:25:12 > 1:25:14- Yeah.- Cos the meat starts to toughen up,
1:25:14 > 1:25:16and if you just leave it to rest slightly...
1:25:16 > 1:25:18People don't do that, they don't leave the meat to rest.
1:25:18 > 1:25:20They cut it up right away, often,
1:25:20 > 1:25:22cos they are afraid it might get cold.
1:25:22 > 1:25:24Yeah. It should be kind of room temperature, really.
1:25:24 > 1:25:26- Exactly. - That kind of stuff.
1:25:26 > 1:25:28Salt and pepper in here.
1:25:28 > 1:25:29Give that a quick mixing.
1:25:29 > 1:25:32Got the butter in there as well, so should all start to cook.
1:25:32 > 1:25:34- Look at those crisps. - Yes.- Mmm!- Very nice.
1:25:34 > 1:25:36Looking good. You are quite good at this.
1:25:36 > 1:25:38- LAUGHTER - I just do as I'm told.
1:25:38 > 1:25:40- You can come back again. - Since I can't make an omelette...
1:25:40 > 1:25:43LAUGHTER You said it! Anyway...
1:25:45 > 1:25:48I think it's back to college. There you go.
1:25:48 > 1:25:51A bit of salt, and we just leave that to one side.
1:25:51 > 1:25:53Now, over here, we've got our lamb.
1:25:53 > 1:25:55If I start to slice this...
1:25:55 > 1:26:00- You can have this any way you want. But... There you go.- Beautiful.
1:26:00 > 1:26:04Cut this through, just leave it to rest, as well.
1:26:04 > 1:26:05You see, I don't know about you,
1:26:05 > 1:26:08but being Greek, we can't let it rest.
1:26:08 > 1:26:09As soon as we see it, we want to eat it!
1:26:09 > 1:26:10As soon as you see it...
1:26:10 > 1:26:12I can't leave it there for ten minutes.
1:26:12 > 1:26:15- It would drive me crazy. - We've got our little sauce, here.
1:26:15 > 1:26:17That is the secret with this dish. You've got...
1:26:17 > 1:26:20If you put butter into a sauce, or into water, even,
1:26:20 > 1:26:22it will actually make a sauce.
1:26:22 > 1:26:25It will emulsify, if you reduce it down enough.
1:26:25 > 1:26:28It won't go greasy. There we go.
1:26:28 > 1:26:35And we just pop...our nice little bit of sweet potato on the top.
1:26:35 > 1:26:37- Instead of wasting it... - Oh, yes.
1:26:37 > 1:26:42- And then we can place our lamb over the top as well.- Perfect.
1:26:42 > 1:26:44It's an alternative to fries, as well.
1:26:44 > 1:26:47- Lift this off, our little ring. - Not too much of it, which is great.
1:26:47 > 1:26:50A little bit of amaranth. There you go.
1:26:53 > 1:26:55Over the top. A few of these crisps.
1:26:55 > 1:26:58Look at those. Over the top of there.
1:26:58 > 1:27:00That's better than my omelette!
1:27:00 > 1:27:03LAUGHTER I tried!
1:27:03 > 1:27:05There, you have your little bit of lamb.
1:27:05 > 1:27:07Nice and simple. Loin of lamb, remember.
1:27:07 > 1:27:09And you get to dive into that.
1:27:09 > 1:27:11- Wow.- Taste that, Peter. Dive into that.
1:27:11 > 1:27:13- Tell us what you think. - I will, actually.
1:27:13 > 1:27:16- This one?- Not in there, Peter, that's yours, I've done it!
1:27:16 > 1:27:18I was going to eat this! That looks so tempting.
1:27:18 > 1:27:20You dive into that. Bring over the glasses, guys.
1:27:20 > 1:27:22OK, let's try some of this.
1:27:22 > 1:27:25Tell us what do you think of the old sweet potato, now.
1:27:25 > 1:27:31- There you go. Dive into that. - Good lunch. Thank you.
1:27:32 > 1:27:35- Mmm... Lovely.- Thank you.
1:27:36 > 1:27:39What's your opinion of sweet potato, done two separate ways?
1:27:39 > 1:27:41Probably never tried it like that.
1:27:41 > 1:27:43A little bit of aniseed in there, as well.
1:27:43 > 1:27:46- That is excellent. - Has it improved it, or not?
1:27:46 > 1:27:49Dive into the crisps, girls.
1:27:49 > 1:27:53This is fantastic, too. Two blends. Beautiful.
1:27:53 > 1:27:54You are not going to get any lamb,
1:27:54 > 1:27:57so might as well munch on the crisps, if I was you!
1:27:57 > 1:28:00- Very nice. Try that one. - Happy with that?- Oh, very nice.
1:28:00 > 1:28:01First time I've liked sweet potato.
1:28:01 > 1:28:03I love sweet potato, especially star anise,
1:28:03 > 1:28:05and a great glass of wine to go with it.
1:28:09 > 1:28:13Now, it's no surprise he liked that, is it?
1:28:13 > 1:28:14It looked fantastic.
1:28:14 > 1:28:18Well, I'm afraid that is all we've got time for on today's Best Bites.
1:28:18 > 1:28:20I hope you've enjoyed taking a look back
1:28:20 > 1:28:21at some of the delicious recipes
1:28:21 > 1:28:23that have been picked out for you today.
1:28:23 > 1:28:24Hopefully, you've been inspired
1:28:24 > 1:28:26to try something new in your kitchen.
1:28:26 > 1:28:30So have a great week and I'll see you again very soon.