09/10/2016 Saturday Kitchen Best Bites

Morning. I'm John Torode and what a flavourful menu there is

lined up for you on today's show.

There's just one thing you need to do - put your feet up and get

ready to enjoy a few of my Sunday Kitchen Best Bites.

Welcome to the show. And I hope you are hungry

because we have fantastic chefs setting up fabulous food

and a handful of celebrities that all need feeding.

Coming up on today's show, the queen of curries Madhur Jaffrey

is spicing things up in the kitchen with a flattened rice and potatoes.

The extraordinarily talented Thomas Keller is surprising us with

an unusual, but delicious partnering of roast chicken and waffles.

He adds bacon and chives to his waffle mix and roasts the

chicken on a bed of carrots and onions, leek, garlic and thyme.

How great is that?!

Michael Caines is serving his take on a much-loved British

classic, beef and ale pie.

He tops the pie mix with oysters in a pastry lid and serves it

with some fresh green veg.

And Peter Andre faces food heaven or food hell.

Did he get his food heaven - sauteed sweet potatoes

with roasted loin of lamb and sweet potato crisps?

Or did he get his food hell - a red lentil tarka dhal with apricot

and coriander naan?

Find out what he got at the end of today's show.

But first, to get our taste buds tingling,

is the Michelin-starred Marcus Wareing.

He's got some mouthwatering mackerel lined up for all of us.

JAMES MARTIN: The newly crowned, AA Chef Of The Year...

-Oh, shush.

-Yeah! Oh, shush.

Mr Marcus Wareing, congratulations.

-Good morning. Thank you very much.

-That's a pretty serious one award.

-That's named by your peers.

-It is, yes.

It's an honour and a privilege and I was absolutely delighted

-to be recognised by the guys.

-The guys, there you go.

How much did you have to pay them? THEY LAUGH

-I'm from Lancashire, nothing.

-Well, same as Yorkshire.

-But anyway, what are we cooking today, then?

-Mackerel.

-Yeah.

Pan-fried and a very simple garnish, James. Very, very simple.

This is kind of... This is it, isn't it?

This is it is cos you're going to get it later with this dish.

-LAUGHTER

-Leeks, chorizo, some shallots,

a little smoked paprika, butter, flour, little bit of chicken stock.

-OK, keeping it very, very simple.

-Yeah.

So first thing we're going to do is you want me to make the...

-Make some onion rings.

-Onion rings.

-Onion rings.

Then you'll coat those in the flour, and a little bit of

-the smoked paprika

-Now, there's two types of smoked paprika,

there's the hot and the sweet. Which one would you really go for?

For me, this dish, sweet. I don't...

I'm not a big spicy fan in the restaurant.

-I like to keep it quite mild.

-OK.

So, a little bit of the paprika in with the flour.

So tell us about mackerel, then. Cos I think it's an underused fish,

but it is absolutely superb.

It is a very underused fish, but it's also very, very cheap.

Very reasonable and, you know, you do find it all over the place.

You do find in supermarkets, which is really nice.

Generally, off the bone, but if you have got a fishmonger

who sells them whole, please try them whole.

When you talk to fisherman about the mackerel,

they almost give them away.

What, 15, 20p each? I mean, it's really cheap.

There's a massive abundance of them as we know as chefs.

But they are great. They are sort of slightly understated

and you see them... I mean, I use them these at the restaurant on the

lunch menu. It's a really great value.

As my fishermen says, they are the pigeon of the sea.

-There's loads of them everywhere.

-Yeah. There are.

But they have to be absolutely bang on fresh.

And I think for this dish, they are really,

really good because they are... It's a lovely, oily fish.

It's got a great flavour.

And they can sit with something as strong as a chorizo sausage.

Now you'd filet this slightly differently. You take the head off?

Yeah, I've taken the first filet off as normal, from head to tail.

Then I've just cut off the head and I'm just going to,

as we'd normally, I would go like that and I'd filet along.

But this is so soft, I just put the knife in like so, into the...

Like he says. Like so and just take off the bone.

-It's quite easy to take off.

-It is, it's very soft.

Your fishmonger will do this for you.

It is, but it's also quite soft and it just comes off really easy.

-There you go.

-Easy.

But mackerel is used a lot in Indian food as well, isn't it?

-They've got great oiliness to go with Indian flavours.

-Exactly.

And it stands up to spice really well.

-It has a sort of strong, intense, oily flavour.

-Yeah.

It takes really well with spice.

OK, we've got our little onion rings there

which I mixing together...

-I'll leave those to one side.

-Put those to one side.

If you could just chop up the leek and the chorizo,

and then we'll get those cooked in the pan.

-Basically, do everything apart from fillet the fish, then?

-Yeah.

-Usual stuff.

-When I'm pin-boning this, James,

rather than just pull out all the bones individually,

I'm just going to put a little V-cut into the fish, like so.

And it just comes out all in one go.

Just stops the fish from being ripped apart.

Because when you start pin-boning the mackerel, for some reason...

Pin bone means just to pull out...

Just to pull them all out individually.

-Yeah.

-So, I'd rather just keep it...

-OK.

-And it comes that quite easily.

So, that's that. So, what's next for Marcus, then?

Because obviously your new book as well.

-Yeah.

-Restaurant is going extremely well. What's the goal?

-The goal is three stars, obviously?

-Yeah.

That's always a chef's dream, but I think, to be honest with you,

James, we've had a great first year.

It's been the recession for everybody.

We're just getting our head down and getting on with the job,

and finding that with the recession,

we've worked very hard at the restaurant to keep it going,

and we've had a fabulous business year.

Do you think the secret of your success

is literally you're there?

I would... Yes, I would like to think so.

I think when you've got your name above the door in a kitchen

-in the restaurant, you have to be there.

-Yeah.

I think the general public today would, you know,

-prefer to see you in the kitchen.

-Yeah.

And when they're spending a lot of money,

I think that's quite important.

-There we go.

-There's your mackerel.

-You just scored that on the...

-Yeah. Very lightly scored it.

-..skin.

Just going to use the one fillet. I'm going to...

A little bit of oil into this pan.

We're going to start the chorizo off.

-That's the cue for me, then, is it?

-Yeah, that's you. In now.

Now, this is cooking chorizo, isn't it?

-Yeah.

-There's two different types.

Either the dried stuff, which is cured, which this isn't.

-Normally sliced...

-That's right.

-..which you can eat.

-But this is the cooking stuff.

-Yeah. This is really nice.

-And what I like about this is the oil coming out of it.

-Yeah.

I'm just going to very lightly... I'm going to pinch those off there.

They do one called picante, which is the paprika.

Like, quite a hot and spicy one, don't they, which is really good?

What's that?

They do one called picante, which is the spicy one, which is...

-Very spicy as well, yeah.

-There you go.

-OK, great.

-There you go.

-A little salt in there.

-Now, the fish doesn't take very long to cook at all, does it?

-No.

I'm going to move that over to the front there.

-If you could fry off the shallots, James...

-You want me to those?

-Yeah.

That's the cue for me to do that while you're going to cook the fish.

So, explain to us quickly how we're going to cook this fish,

cos most people would actually, you know,

panic at this stage cos we're only about two or three minutes to go.

Yeah. Well, all I'm going to do is a little bit of olive oil in there.

Great.

-And then straight in.

-Keep the skin on?

-Skin on.

And the scoring of the fish is the most important part

of the cooking of this,

cos when you score a piece of fish,

you help to relax the skin.

If you didn't score that, it would just generally tight up

-and it would curl up and you wouldn't get any crispy skin.

-OK.

Skin side down first.

-So, straight in a hot pan.

-Yep.

Just hold it down for a few seconds.

So, just leave it now and cook it on just the skin side?

-Yeah.

-There you go. Right.

-Turn down the heat a little bit.

When you see all smoke coming out of the pan like that,

you can literally almost turn it off.

-Almost.

-Yeah, almost. Almost.

But you want to get the skin nice and crispy.

-That's the key to this.

-Yeah.

-Cook it practically all away...

-Yeah.

-..on the skin.

The onions, all I've done is just take that flour, paprika,

mix it together. Just a pinch of salt.

-Yeah.

-And they're just going to get fried off

so they're crispy underneath.

Don't need to put these in milk beforehand.

-Just as they are.

-As they are.

-There you go.

And what I've done with this,

I've just tried to create dishes in the book that are as simple as this,

and all you've got to do is just literally what we're doing now.

-And it's just great ingredients cooked very, very easily.

-Yeah.

OK. Now, you can see the fish is cooking halfway up the side.

Yeah. Just flip it over.

-Turn that off. Yeah.

-You can turn it off.

-And that's it.

The residual heat will cook it right the way through.

Just nicely cook it over there.

If you do need to cool the pan down...

Now, tell us about your book, because I was reading it.

-There's a whole chapter about popcorn.

-Yeah.

-Why popcorn?

Because my children make rice crispy cakes, cornflake cakes.

They make scones with their gran. They love cooking.

I've always got this packet of popcorn in the cupboard at home

and I just had to do something with it.

It's something that sits in the cupboard and no-one uses,

So we created... But what I did, we got carried away.

We got carried away with the popcorn,

and we just made another dish and another dish and another dish.

And it just went on. It ended up with a chapter.

But it's the bit that people seem to sort of really enjoy,

cos they've never seen it before.

-Sounds good to me.

-It's been great.

And it's a big part of the book

cos it's something I want children to get into as well,

which I think is lovely.

That's key to all chefs, really. I think if you get...

Particularly when we're very young,

if you're surrounded by good food, it's going to rub off, isn't it?

Without a doubt. And the recipes in the book are all...

There's some restaurant things.

There's some really interesting dishes, the popcorn sections.

There's a little bit for everybody

cos the whole book is all about family food.

-There you go.

-OK.

Right, so, the fish is cooked now.

-That sits on the top.

-Straight on top of there.

-That's the great thing about this. It sits...

-Did you season it?

-Yeah, seasoned, chef, yeah. Done.

-Just checking.

Yeah, all done. Thank you very much.

THEY LAUGH

Just get just a few of those on top there.

Just take some of the juice...

So, remind us what this is again.

We've got chorizo sausages, pan-fried leeks,

a little bit of pan-fried mackerel.

Nice and crispy skin. And shallots.

A shopping list that's so easy,

you could do it this afternoon. Easy as that.

I have to say, it looks, as all your food does, spectacular,

and I know it's going to taste great as well.

-So, dive into that.

-Wow.

-Wow.

-Have a taste of that.

-Partial to mackerel or not?

-Do you know what?

It takes me back to my childhood, cos my parents,

-we used to go on holiday up in Anglesey.

-Right.

And my dad used to take me fishing,

and it was a thing we used to do every year.

-North Wales, Holyhead, near there.

-Yeah.

And it really took me back.

We haven't had mackerel since then, since childhood,

so we used to have a great time together.

Mackerel, particularly that oily fish,

it goes very well with chorizo and the leeks,

but you could use other oily fish as well.

Yeah, you could use tuna. Would be great with swordfish.

I think really because the chorizo is quite...

You could put anything really with it.

-Some salmon would be perfect as well.

-Yeah.

-So, what you reckon about his Michelin-star mackerel?

-Sensational.

And I would never have thought of putting it with a chorizo sausage.

I just wouldn't have done that.

Let's face it, simple yet seriously good.

Coming up, James Martin cooks pan-fried wreckfish

with fennel puree and a crayfish bisque

for Sir Michael Parkinson, no less.

But that's after we join the fabulous Rick Stein

on another of his seafood adventures.

Once upon a time,

the herring fishery extended from the north of Scotland

way down to Great Yarmouth, Lowestoft and beyond.

Sadly, all of that has declined now,

leaving ports like Lowestoft a shadow of their former self.

Donny Cole, a local fish merchant, remembers how it used to be.

For every man that went to sea on the drifters,

there were seven men ashore backing him up -

the people who built the boats, the beasters that made the nets,

the people connected in the industry,

the box makers, everybody.

And that there is how it used to be.

But if that dock is the one you saw today, right,

there is not one boat in it.

Not one boat in that dock.

I mean, it is, for me, heartbreaking.

There was 200 smoke houses in Lowestoft.

The air was thick with the smell of herrings and kippers.

Everyone ate kippers.

It was an era, just a complete era, which unfortunately has disappeared.

Well, I say "Unfortunately disappeared"

because the whole thing has changed,

but for me, being in the fishing industry,

I think it's a disaster.

Donny and his brother Michael own one of the last smokeries

in East Anglia, and Colin Burges, who does the smoking,

wonders whether anybody will take over from him.

Not even the herrings are local any more.

They come from Norway or Iceland.

It's extraordinary to me that a product which is so good,

which is so skilfully made, should be in danger of dying out.

Why is it that we turn our back on the really good things in life

in favour of what?

Hygienic little fillets? Stainless-steel vacuum packing?

Artificial colouring? No bugs? I don't know.

It would be great if somebody started

a campaign for real smoked fish.

Rick, try one of these. These are buckling.

Hot smoked, aren't they?

They're hot smoked in a smoke house.

God, that's good. What do you think of them?

Oh, they're great. They're gorgeous, aren't they?

Oh, I mean, that is just wonderful.

The thing people think about herrings is them being

a bit sort of, I don't know, overpowering or something,

but this is lovely and soft and creamy.

And, I mean, the fat content,

it's a bit like eating smoked eel, actually.

It's got that same luxury taste to me.

It's just absolutely fantastic.

-Lovely texture too.

-Mm.

Lowestoft will probably never see a busy market for herrings again,

but instead, there's huge landings of plaice,

the most popular flatfish in Europe.

Well, just look at these plaice.

I mean, they're a beautiful looking fish,

with those lovely, fluorescent orange and red spots on them,

and I think people tend to undervalue it.

You know, you hear people in restaurants saying,

"Oh, I think I'll have the lemon sole," you know,

because plaice is sort of...

You know, you're making a statement of being a bit more upper crust

if you go for lemon sole rather than plaice,

cos you see plaice everywhere, but actually, it's just as good.

And I've got this dish which I'm just really excited about,

because I just think it does real justice to the plaice.

Well, I've just got about a quarter to half an inch

of vegetable oil in this frying pan,

which I'm getting really, really hot,

and I'm just going to add some chopped onion.

Now, this is for a dish of plaice with a sprinkling

of savoury things, and when I thought about this,

I thought of deep-fried goujons of plaice in a light batter.

And I'm going to use a tempura batter

with just dry ingredients with lots of flavour.

So, that onion is beginning to brown up very nicely.

Now I'm just going to add some garlic as well.

Finely chopped garlic and some red chilli as well.

Some very finely-chopped deseeded red chilli.

Just frying that off together till it's sort of dry fried.

It's a bit like the sort of coating of those peanuts

you get in bars, but much nicer than that.

OK, that's done now.

Just bring that over here and pass it through that colander there.

OK, now, I'll just pour my colander full of fried bits and pieces

onto this little kitchen paper, just to drain off all that fat,

and I'll empty that into this bowl.

Now I'm adding some sliced spring onions

and some sichuan pepper.

It's got a very odd taste, sichuan pepper.

It's a bit like cloves at the dentist.

You know, it slightly numbs the mouth.

It's very satisfying because of it.

Now, just a few flakes of sea salt as well.

So, that's my sort of coating material for the goujons all ready.

And now to cut up the plaice.

Now, I've filleted and skinned the plaice already,

and I'm going to cut it into goujons, or gudgeons, actually.

It just comes from that English-French word,

meaning those little fish-like sort of minnows and sticklebacks,

freshwater fish, and about the size of your thumb.

So, there we are.

And now we're going to make that tempura batter

and drop the gudgeons in it.

So, here I've got some cornflour and flour and some salt,

which I'm just going to sift through this sieve into a bowl.

Now, I'm just adding some soda water here.

That's all I'm putting in here -

just cornflour, flour, salt and soda water.

And it's ice cold, the soda water.

Don't ask me what happens with using soda water,

but it works a treat.

So, just before I drop those goujons in,

just giving them a little bit of a season just with salt.

And into the batter.

Now, the whole point of this batter, as I say,

it's got to be made at the last minute,

it's got to be cold.

And the reasons for both those things,

the last minute and the temperature,

is you don't want to develop the gluten in the flour

because that makes the batter sort of elastic,

and what you're looking for is crispness.

That's the whole point of tempura batter.

So, I put about four or five pieces in at a time,

They only take about a minute each.

Straight out of that onto some paper,

just to drain the excess oil off.

Just look at those. Look how thin the batter is.

That's what I really like about tempura,

is you can actually see the food through the batter.

So, there we go.

There's the whole batch fried, and now just to make up the dish.

Just plonk all these goujons onto this wonderful big plate.

Just sprinkle this lovely, savoury, crunchy garlic onion,

sichuan pepper, spring onion, etc mixture all over.

Just turn it a little bit so it's everywhere.

Just a few drops of lime juice over the top.

You don't want to overdo it.

And a final sprinkling of chopped coriander, and that's it.

Plaice is still often overlooked,

but Rick is right - it's a great fish.

Something else that I want you to try at the moment is crayfish.

These are all over the place in the UK.

They're fantastic. Now, this is a wonderful dish

that I'm going to create a lovely sauce with.

Also, another fish that's underused is called wreckfish.

The reason for it - it's actually found at the bottom of the ocean

in the wrecks. It looks like a big snapper, really.

-Never heard of that.

-But just pan-fried.

We'll serve that with a little bisque and some fennel.

-Just really, really simple.

-Love crayfish.

Crayfish is fantastic.

These have just been steamed, these little fellas.

Then all we'll do is basically just use the entire lot

cos I'm going to create a sauce using some shallot.

That just goes straight into our pan.

This is actually quite quick.

Little bit of butter. In we go with some tomato puree.

You need to cook out the tomato puree, really, for this one.

That'll go in there, as well. CLATTERING

-Are you throwing stuff around already?

-Already.

-My fork fell.

-That's all right.

And then what we're going to do is throw in our...

These are the peeled, cooked shells cos this is...

There's so much flavour in here, really, when it comes to a sauce.

A little bit of brandy.

Just a touch. Throw in some fennel like that.

A little bit of stock, some cream

just to make a really quick, simple little bisque to go with it.

-James.

-Yes?

You should have a lid at hand to stop the flambe just in case.

-Sorry, Chef.

-You see what I mean?

-Yeah, as if my job...

-If you haven't shaved well...

-As if my job wasn't hard enough!

I'm about to interview Sir Michael Parkinson

and I've got a three-star Michelin chef

chirping in the background as well about what I'm...

You didn't have to put up with this when you were interviewing people.

I don't know how you do it. I really don't.

We cooked sausages once on the show with Billy Connolly.

-That was bad enough.

-LAUGHTER

So, whose idea was it for

Michael Parkinson to have a chat show?

BBC, 1971. Eight shows, summer relief.

"Thank you very much. Goodbye, Parky."

I left 12 years later.

That's the way it happened in those days.

We kind of invented the show and people liked it.

And in those days, there was only, what, two or three stations.

You got massive figures, you know.

We once followed a jump-off in the Horse of the Year Show

-with Harvey Smith...

-Yeah.

..and I did a one-woman show with Shirley Temple -

that's how long ago it was - and we had 17.5 million viewers.

-People forget about that.

-Certainly, people forget about it,

but not forget about the interviews, as well.

Cos some of the interviews that you did, I mean,

are still talked about even now. Particularly...

You say that the best person you've interviewed was Ali.

He was the most fascinating man I ever interviewed

because I covered his career, in a sense,

in 11 years, so I knew him.

You see a life story of a man if you put them all together.

But the interview process that you did,

the techniques that you were...

I mean, nowadays, I often find that people are already on the back foot

the minute they walk into an interview stage

because you've got the desk there.

You never had that. It was just two seats. That was it.

Well, a desk puts a huge sort of block

between you and the person you're trying to get to.

The nearer you can get to a person,

the more intimate, in a sense, the better

because the first five minutes of the interview,

they're not about anything else

other than two people looking at each other warily

who have maybe never met before, thinking,

"Now, do I like this guy or this person?"

-and, "Am I going to enjoy this or not?"

-Yeah.

And eventually, you can see a relaxation

and that's when you start the interview.

It's like when you write a piece for a newspaper.

I had a subeditor who used to say to me,

"The first three paragraphs of this piece you've just written,

"you are very fond of." "Yes," I'd say.

He said, "Well, take them away like that cos it starts there."

And that's precisely the same with an interview.

Four minutes in, that's where it really starts engaging.

Cos a lot of people,

some say they don't want to meet the guest before they start, but...

Well, no, I think that's right. I mean, in a sense...

There's a difference between meeting a guest

and saying, "Hi, how are you?"

and giving them a handshake and that sort of thing, or a hug -

between that and actually knowing, warts and all, what they're about.

-Yeah.

-That shifts the emphasis and the way they interview somebody.

In the main, I mean, you meet people you've never met before.

Some, you wish you'd never met before, but, I mean...

-LAUGHTER

-Mentioning no names, Meg.

-But, I mean, from that...

-LAUGHTER

From that point of view, that's the fascination of the job.

Basically, it's not knowing. You can't script an interview.

I only ever scripted, or allowed two interviews to be scripted.

One was with Frankie Howerd, of all people.

-Yeah.

-Frankie Howerd wouldn't come on unless we scripted an interview

and it was absolutely awful.

And afterwards, I convinced him to do the next interview we did

without scripting and he was brilliant.

Then we had... What was his name? Ali G.

And he wanted to script it, too, and it just didn't work.

It doesn't work.

There has to be kind of a relaxed flexibility about it.

Some of the interviews...

Ten hours, I watched, of YouTube yesterday...

-Oh, God.

-..watching you do all manner of interviews,

but there were several ones that seemed to be your favourite.

Peter Ustinov was an amazing storyteller.

Well, great talkers are the ones you want.

Great conversationalists.

Alistair Cooke, Peter Ustinov, people like that. Funny men.

Peter Cook, you know, Billy Connolly, and Robin Williams.

People who don't have a series of gags,

but have an ability to make you laugh

just because of who they are and the way they are.

But was it one of those things, particularly with Robin Williams,

you almost just...?

A lot of interviews that you did,

you almost couldn't even ask a question.

It was almost first bit and then they were off.

Well, you see, again, that's the thing about an interview.

The tip I give to young interviewers -

if you get a flow going, then you become a traffic cop.

You're not an interviewer any more.

What you are, you're a policeman on point duty

and the conversation is coming towards you like this

and you think, "Ooh, that's good. Go down there now."

And you direct them down there. So, that's what you do.

You conduct a kind of a flow of an interview

and that's when it really works very well.

And the other time it works really well

is when you have people on three in a row, four in a row,

people grouping together, when all of a sudden, it gels.

All of a sudden, you think, "Yeah, that's magic."

All four of them are going. They leave you out. You just sit there.

Your chat show was unlike any other, really,

and any other since then because,

nowadays, they have to go on and they want to promote something,

they've got, you know, a film coming out.

You picked interesting guests

just cos of the fact they were interesting.

Well, I mean, listen, the thing about a chat show is...

The reason that people, well, TV companies, love it

is because it's cheap

because people do generally come on to promote something.

The trick is to put on with them unexpected people.

So, it's like adding a kind of a...

-..something to a sauce.

-Talking of sauces,

-I'm just going to make a noise for a minute.

-All right.

This is just going to fire this thing up.

MACHINE WHIRS Just makes a lot of noise.

This is all the shells gone in there.

Just going to do this for about ten seconds.

It's all the shells. I've got some fennel, garlic...

Recipe's on the internet. That's all you need to know.

MACHINE STOPS Carry on.

Well, that's why women make the best guests, in a sense.

I mean, in a communal sense.

Some of the best shows I've ever done

have been three or four women

because what women do is what they do socially in any event -

they chat among themselves, and after a while,

they forget you're there, and that's wonderful.

You just sort of sit there, have a cigar and away they go.

I mean, I did Dame Edna, Judi Dench and Sharon Osbourne,

and that was one of the best shows I ever did

because I got them going

and it became a sort of, "Attack Parky whenever you can.

"Generally, just let us gossip among ourselves."

And, again, a lovely, relaxed feeling about it.

-It was funny.

-Cos certain times, you were on edge,

particularly when Ali, you were interviewing him,

cos it was the unexpected.

-You used to throw curve balls in.

-Let me ask you a question.

Here's a man who was sort of 6'7" and weighs 17 and a half stone.

-What are you going to do?

-15st! HE LAUGHS

-No, not you!

-Well, exactly.

-Him.

I mean, you know, it does limit your options.

I mean, I did an interview with Ali, we had a famous fight

and my father said, at the end of the show,

"What were wrong with you, lad?" And I said, "What could I do?"

He said, "Why didn't you thump him?" "Why didn't I thump Ali?"

-I mean, there's a good question.

-LAUGHTER

-But you're a keen boxing fan, also. Keen cricketer, of course.

-Yeah.

-Cricket was your thing when you were growing up in Yorkshire.

-It was.

Talking of your dad, what did your dad think

when you turned round and said,

"Look, I'm going to disappear off to the bright lights

"and I want to be a journalist"?

-Cos he was a coal miner, wasn't he?

-He was a miner, yeah.

I mean, he loved it.

He loved coming to the show and meeting all the old film stars -

Rita Hayworth and all that. Betty Grable and all that.

He used to go, "I love her. She's lovely." And all that.

So, I mean, in the end, he did say to me,

"You've had a good life and all that and you met these famous people."

I said, "Yeah." He said, "But think on.

"It's not like playing for Yorkshire, is it?"

-And it really wasn't.

-LAUGHTER

Cos I suppose he thought I was a failure, really.

It was the same thing with my grandad.

My grandad said, you know, when I wanted to be a chef,

-"Why don't you get a proper job and play cricket?"

-That's right.

But that's what he always wanted his grandson to do, I suppose.

It's like the Welsh and rugby, isn't it?

I mean, Yorkshire, you have a male boy,

he must play county cricket.

I mean, that's the aspiration that's what they should do,

and long may it last.

I mean, last week, I was at a Yorkshire game

and they've got a great cricket team and I'm proud of them.

-Well, there you go.

-That looks fantastic.

-What is it?

-LAUGHTER

It's fish and a bit of sea beets. THEY LAUGH

That's all it is.

Recipe's on the internet if you want to follow it.

I didn't get the chance to explain any of that.

It's just got fennel, fennel puree. It's got the crayfish in it.

-Lovely little sauce.

-That fish is beautiful.

Nice to be reminded of the great Muhammad Ali in that clip,

a sporting legend, now sadly missed.

And I have to say, James interviewing Sir Michael Parkinson

and producing a plate of food as good as that is simply impressive.

Today, we're taking a look back at some of the most delicious dishes

from the Saturday Kitchen store cupboard.

Now, whether it's inspiration for breakfast,

lunch or dinner that you need, then look no further.

Madhur Jaffrey has just the answer with a spicy dish of rice and spuds.

Tell me what you're going to be cooking.

First of all, I'm 26 and I shaved my legs.

-All right.

-And I'm ready.

-Ready to go.

-LAUGHTER

You didn't say THAT in rehearsal, did you?

LAUGHTER Right, moving on. Yes?

All right, so, I'm making this vegetarian dish.

-My new book is vegetarian.

-Right.

-And I'm making a dish from that.

-Yeah.

And it is poha

cooked with potatoes and onions.

-So, if you could kindly chop my onion...

-I could do that.

Please chop my chillies and my coriander and I'll...

-Now, the poha is the rice, so...

-Poha is rice.

-OK.

-Shall I tell you again?

You told me off the last time I told you what it was.

-I didn't tell you off. No, you can carry on, yeah.

-All right.

-This is your eight minutes.

-All right. So, poha is pressed rice.

-Yeah.

-But it's cooked rice.

It's steamed, it's roasted, it's pressed

and there it is, ready for you to cook.

And we've been eating this for centuries.

It's at least 1,000 years old.

We've had it in our villages, everywhere in India,

and there's no part of India that doesn't cook poha

in some way or the other.

-This dish is from western India.

-OK.

But you have to do a job for me before you chop.

-I'm going to wash that, yeah?

-You have to wash it

-and we are going to rehydrate it...

-OK.

..by soaking it in water for just two minutes.

-That's all it needs.

-I'll do that.

What are you doing while I'm doing this?

I was going to start cooking,

but I'm going to need your chillies very soon,

so maybe I will chop them. Why don't I chop them?

-No, I'll chop them. It's fine.

-All right, OK.

-All right, OK.

-LAUGHTER

It's all yours. All right, I'm going to start...

-Are we on here? Yes.

-Yeah.

-I'll turn that up a bit.

-Yeah, please.

-Here.

-Just a little oil.

-OK.

Now I'm going to put in some asafoetida,

which is a great digestive.

-All our spices are used medicinally.

-Right.

-So, we're one ahead of you.

-We're thinking of our health at the same time as we eat.

-OK.

All right. So, I'm going to put a knife...

-So, what's that good for?

-It's good for your health.

-Health?

-Yes.

LAUGHTER

So, I'm going to put in some asafoetida,

-and this technique that I'm using is called a tarka.

-Right.

-Right?

All right. So, it's very important in Indian food,

and you can do it sometimes before, sometimes at the end.

-This time, it's at the start.

-And what's this one?

Now, here, we're using a split pea as a spice, which we also do.

-What's that good for?

-That's good for the taste.

-OK.

-All right.

And I'm putting some of that in

because it's going to give a wonderful, nutty taste to the food.

Now, often, when you think of vegetarian recipes,

you think it'll be quite complicated, quite difficult

-to get taste from it...

-No.

-..but Indian food's the basis of that, though, isn't it?

-Absolutely.

And this cooks very fast because, you know, the rice is pre-cooked.

-OK.

-All right. Now I'm going to put some mustard seeds.

-Yeah.

-I'm going to put some cumin seeds.

-OK.

And I will just stir it for a bit. Are my chillies ready?

-Yeah, the chillies are there.

-Thank you very much. So, that goes in.

-Chop them fine...

-OK.

-..because people shouldn't get big chunks.

Indians are used to big chunks of chilli, but most people are not.

-Now I'm going to put these gorgeous, aromatic curry leaves...

-Yeah.

..in there. All you do is take them off like that.

Yeah. What about...? Would you use the dry...?

They're fresh curry leaves. What about the dried ones?

They have no taste, they have no aroma,

so I wouldn't bother to use them.

If you don't have them, then use something else.

Use something like bay leaves or use...

They won't give you the same taste.

-Or, best of all, use basil.

-OK.

-SHE COUGHS

-Use Thai basil.

I'm getting the chilli.

-There's a lot of chilli gone in there.

-Chilli, chilli, chilli!

Can you taste it and smell it?

I can. I can absolutely feel it.

And this is very good for your lungs.

-It clears out your lungs.

-Good for your lungs?

-Yeah, it clears out your lungs.

-SHE COUGHS

So, cough, cough! You know, it's good for the lungs.

It'll just clear the system.

-Right, and now I've got this soaked, flat rice, which is...

-Yeah.

So, you wash it and you soak it for two minutes.

Yeah, but it comes in different guises, doesn't it?

And you have to buy poha that is thick.

There are different types of poha. So, when you go to the market,

and every Indian shop will have it, ask for thick poha.

I don't need it just yet. Just let it sit there.

-I have to brown this slightly.

-OK.

-And the onions have to brown.

-Now, you say this is from your book,

but, I mean, travelling, you're still madly passionate about.

Yes, yes. So, I love to travel.

-I feel like an explorer going out and finding new things.

-Yeah.

And, certainly, every Indian knows how to make poha,

but I thought people in Britain

don't know enough about it.

Indians might cook it in their homes in Britain.

-Yeah.

-But the British people don't generally know about it.

And it is such an easy dish to make

and you can make it in such a short time

and it's good for breakfast, it's good for lunch,

it's good for dinner, it's good for a snack with tea.

So, any way you want, you can have it, at any time.

So, these are boiled potatoes. They're not going to cook.

-I just want them to brown a little.

-Right.

And I'm going to put a little bit of salt now

and then a little bit of salt later

because just now, I'm just salting the potatoes.

But later on, I will salt the poha, as well.

Now, of course, we've got an actor sat over there.

We know you equally for food, but also for your acting skills.

-Yes.

-Is it something you're still keeping going? Are you still...?

Of course I am.

-Who would stop acting?

-Well, I don't know.

-I don't know.

When the phone stops ringing. LAUGHTER

That's true. That's true.

But I have very good agents who find me...

LAUGHTER

HE CHUCKLES I'll bet you have.

-All right.

-Can I put that in?

-Yes, yes.

-Yeah.

-Exactly that way. Just...

-All of it?

-Yeah, all of it.

-OK.

So, now I'm going to put more salt because the rice is not salted.

Right, tomatoes - this is just a rough salad that you wanted?

This is a rough salad. Any kind of salad or raita,

which is yoghurt with either cucumber

and tomatoes or something like that.

And now all I'm doing is stirring it all together...

-Yeah.

-..and cooking it. I'm going to put some sugar.

It's salty, sour and slightly sweet.

-How much cucumber do you want?

-That's fine.

That's fine!

-Stop!

-LAUGHTER

I'm on a roll! It's like being on a rowing machine.

When you stop, you're off.

Add that cucumber to my doggy bag, James!

Could you cut the lime into wedges for me

and squeeze a couple of wedges in here?

I can do that. There you go.

And then we'll taste.

-In Indian food, you taste as you go.

-Right.

You have to know that all this balance is correct.

-Do you want the coriander in?

-Not yet.

-Sure?

-Yeah, quite sure.

Cos I've got a producer shouting in my ear,

"Do you want the coriander in?"

-Oh, put it in, then.

-Yes, thank you very much.

LAUGHTER

I wasn't ready for it, but I guess...

All right, here we go. Let's taste it for salt.

So, the book contains, what, 200 recipes you've got in there?

-Something like that.

-And how many books is that?

-And they're all vegetarian.

-What number of books are you on now?

I can't count that far. I have plenty of books.

I don't know how many I've done. I really don't.

Because sometimes, the publisher puts two books together as one book

and it comes out as a new book.

-I get confused myself.

-THEY LAUGH

-I think there are at least 20 new books...

-20 new books?

..that I've done, you know, that are, by themselves, full books.

All right. OK.

-OK.

-Right, are we ready to plate this up or...?

-Yeah. Yeah, we are.

-Yeah?

-And then I'll...

-Did you put lemon juice?

-I put lime juice in it.

OK, let me taste the Indian way, which is, of course...

-Do you want more in?

-Mm!

-Some more salt.

-Do you want more lime?

-Yeah, please.

-Happy with that?

-Yeah.

Now, I want you to taste it for salt

because you always correct me and you're right.

-More salt?

-Too much salt.

-Hey!

-LAUGHTER

-No way!

-LAUGHTER

-All right.

-Is that it?

-Was it all right?

-Yeah, it's perfect.

-OK, done.

-Can I serve it?

-Yeah.

-Good.

-Right, so, this is going to go on here.

-Yeah.

And you're going to put some lime with it.

-Like you said, you can have this all day, can't you, this one?

-Yeah.

You don't have to have it for lunch. Breakfast, as well.

Brunch. You name it.

-All right, here we are.

-So, give us the name of this dish.

This is called an upma made with poha

or poha with potatoes and onions.

Cooked by a legend.

You certainly are,

and we come over here and you get to dive into this, as well.

-Madhur, you can grab a seat over here.

-All right.

-After you. After you.

-I'm so excited.

-Have a seat.

-It looks great.

-There you go.

-Thank you.

-Thank you very much.

-I love Indian food.

-Me, too.

-Tell me what you think.

-Don't add any more lime to it.

-No, no, no.

-All right.

-There's just so much flavour in there, though.

-I know.

Just these little seeds popping

-makes all the difference.

-And then the chilli comes...

I've never had that rice before.

-Add that to my bag, as well.

-LAUGHTER

Who's making my bag?

So quick to make and packed full of flavour.

It looked fantastic.

I wanted to taste it, didn't get a chance.

But now it's that time of the week

to indulge in another foodie exploration

with the late, great Mr Keith Floyd. Enjoy.

If I'd carried on eating fish like I was doing in the last series,

I would have developed fins by now.

And, actually, I'm bored to death with fish

and I want to get back to a bit of simple, peasant cooking

and some red meat. And for those of you who are vegetarians,

switch off because this programme is really going to upset you.

Richard, who is our cameraman here, come down, look at the ingredients

and I'm going to show you what it all is.

This is some lovely, fatty and grisly shin of beef.

It's important that it's shin because the veins and the gristle

make it a very unctuous flavour when it's finally cooked.

I've picked in some little holes

and stuffed in some garlic into all of them.

That's quite an important thing to do.

Over we go, Richard. Little shallots, beautifully peeled.

Fresh garlic.

Orange peel.

An onion stuffed with cloves. Can you see that all right?

Just three cloves in an onion like that.

Some very fresh herbs - rosemary, a dried bay leaf.

That's not a fresh herb.

Fresh thyme and fresh parsley.

Some chopped up tomato, OK?

Some fatty pork or bacon.

And some bacon without any fat on it.

And a bowl of mushrooms.

But because this is a Floyd programme

and we always cook in lemonade, as you know,

one of the most essential things is going to be

a bottle of good, strong red wine.

You'll probably need half a bottle to go into the dish itself

and you will need half a bottle to go into yourself

to make things really cheerful.

So, with a little olive oil and our lean and our fat bacon,

we get the pan up to frying speed.

Highly humorous, isn't it? Frying speed.

And whack it, now that it's golden brown,

leaving the fat behind, into our marmite,

which is this lovely earthenware pot

from which slow-cooking beef really benefits

from being popped into that kind of thing.

But if you have to use aluminium or tin, it doesn't really matter.

Then, into the fat, we put our pieces of beef,

which you'll remember I stuffed little cubes of garlic into.

This is the importance of frying speed, you see,

because it quickly browns the meat. MEAT SIZZLES

And a little tip here - we've got to put some salt on,

but you never put salt on...

Isn't this cracking noise loud? Funny, isn't it?

It's real cooking, you see?

You never put salt on meat until it has been sealed.

Otherwise, it lets out all of the flavours.

Salt on like that.

Black pepper like that. Really hard ground.

That's obviously got to cook for a moment or two.

I'll have a quick slurp.

And then, if we...

Come back, Richard. You're too far away, please. Come back.

We've got that nicely sealed and browned.

And it goes, straight away, though this is quite difficult...

Can you fit into this pot?

We lift it into the bacon, which is already there.

One.

There's a piece per person here, by the way. One piece per person.

Give them plenty, my old sergeant major used to say.

One per man per day. There we are.

There is the first part of our daube.

Now we add the rest of the ingredients.

Richard, you'll have to follow me back

because all these other things now have to go in,

and the first thing is a trig's potter, OK?

Trig's potter.

A little land mine. No, a sea mine. An onion with its cloves.

The four or five pieces of orange peel.

A plate full of little shallots,

or small, pickling onions if you haven't shallots.

Some of these mushrooms, like that. OK?

Then one sprig of rosemary can go in.

This is looking rather pretty, actually. A bay leaf has gone in.

A spriglet of thyme. Don't overdo the herbs.

And a little packet, as we say in French, of parsley.

Cover the lot with the tomatoes like that.

I'll just lift that to you so you can see.

Looks like the front of an Elizabeth David book.

Actually, I shouldn't insult her like that.

She's one of the finest cooks there ever was.

And then in with our...

..lovely bottle of wine.

All you now have to do is put the lid of that onto that

and into the oven.

And I'm off, and you're off, for some magical trips around Newquay.

My correspondents tell me that there are some of you

that don't like me very much. You complain about me.

But some people really do like me, like the Ms from Muswell Hill

who sent me this splendid, iridescent, green bow tie.

And also, I've been hearing from Winnifred, Will, Thomas and others,

you've been having trouble with your pollacks.

Now, pollack, for those of you who don't know what they are,

are a rather humble little fish, or a large fish,

that people who would really love to catch bass or a cod,

always end up with. And they write to me, the expert on fish...

HE CHUCKLES ..demanding, praying,

pleading for information on how to deal with a pollack.

A boring little thing, actually.

Full of bones and often not very nice.

But, happily, Valerie and Marianne Farrar-Hockley,

who seem to live in the Cameroon but holiday in Dorset, have the answer.

They have sent me, from the Cameroon, some pepper paste,

and with that, I will relieve your pollack's problems.

Come with me.

Very simply, in this pan, we have a fillet of pollack

which has been sauteed gently in butter.

We're going to add a little lemon juice to that.

Fresh lemon juice, I hasten to add.

And by the way, yes, I have put salt and pepper on the fish.

Then, I put a little spoonful of my pepper paste.

Peter Piper picked some peppers from the Newquay shore.

Stirred it in. Added some beautiful double cream.

Stirred a while till it became pale green

and bubbled and well amalgamated.

And then, using a simple, left-handed action

over a right-handed sieve,

poured the simple, hot pepper sauce over the pollack.

-# Fish, fish, fish

-Got to have some

-# Fish, fish, fish

-Got to have some

-# Fish, fish, fish

-Got to have some fish

-# Fish?

-Fish! #

So, while my vegetarian cameraman takes a big, deep breath,

turn to page six of the Radio Times

and scratch and sniff the sachets for the Floyd daube.

Doesn't that look wonderful? Wonderful.

Anyway, you've seen that, haven't you?

I want to introduce you to our hostess today, who's Trish.

She made the fatal mistake, and she'll never do it again -

I'm sure you won't - of saying, "You can use my kitchen any time."

You know what I mean? And we did, and we've wrecked the day.

-Thanks a million for that, Trish. Here's to you.

-You're welcome.

-Thank you very much.

-Cheers.

-Mm. Now, what I'd like you to do,

and I'm not going to pinch you or anything like that, is to...

Ow! That's hot.

..is to taste this and tell me honestly...

We always say this, then we edit it out afterwards if you don't agree.

Have a little go at this very simple, humble,

Provencal beef daube.

Here's a little bit for you.

Have a tuck into that, see what you think,

and I'm going to help myself.

By the way, Richard, come back to my plate so we don't embarrass Trish.

She's not used to eating in front of a load of people like that.

And this isn't a thickened sauce.

You can see it's deliberately thin, but it has all the flavours

of wine and beef

and the pig's trotter and all those excellent things.

-How is it tasting?

-It's good.

-It's all right, is it?

-Good.

-Let me have a go.

-Oh, it is good, isn't it?

-Mm.

Anyway, we've got to go now

because the producer's getting in a bit of a flap, and there you are.

Cheerio, see you next time.

So, are you going to have a bit of cream cheese?

-No bread?

-No, thank you.

-Why not?

-I prefer eating cheese with fruit.

-You're absolutely mad.

Actually, the whole thing about this programme is mad, isn't it?

I go to supermarkets and shops and you see these dazzling wedges,

multicoloured chunks of cheese. Or are they wax?

We don't really know because they never let us taste it

before we buy it. So, the BBC, in its generosity, said,

"Come down to Sharpham Farm where they make really good cheese."

So, I've driven down here to meet Isabella here,

who's an immediate friend of mine.

I'm a bit surprised that I haven't found any Cheddar,

I haven't found any West Country cheese.

I've found kind of a brie. What's that all about?

What are we doing making brie, if it is,

cos that's what it looks like, in the middle of Devon?

Well, it's a Coulommiers - farmhouse Coulommiers -

and it's made from unpasteurised Jersey milk.

Oh, and look, it's slightly runny.

-Should it be runny like that?

-Mm.

It can be eaten either very young or,

depending on how strong you like it, you can eat it as it matures.

I don't like the idea of English cheese

having everything squeezed out of it.

I like a soft cheese with a lot of moisture

and where you're closer to the original milk that it's made from.

And so the shape of this cheese enables it

to taste in the way that you want it to taste.

Anyway, listen, believe it or not,

despite our little merry time here, Isabella's got some work to do.

There's a man coming in a minute, isn't he?

He's going to come and buy some of your cheese.

-Hi, I'm Keith.

-Hello.

-Who are you?

-Randolph Hodgson.

We've been drinking here...

This is a small selection of what we've got today.

These, I'd like you to try.

This is a Devon garland, which I got earlier.

Got a big garland of herbs through it.

It's a bit young to eat now, so we'll have some of these.

You must have an absolutely incredibly good lifestyle,

-just charging around the country buying cheeses.

-It's hard graft.

-What do you mean it's hard graft?

-13 hours a day driving.

-God!

Mon oeil, as they say!

What have you got here?

Richard, you'll have to come in and look at this lot

and we're going to have to unwrap things,

and you're going to have to tell us all about it.

There's a nice, soft sheep's milk cheese here

from Round Oak near Mendip.

Another one of the goat's milk cheeses.

A small smoked cheese that they do, as well, which is delicious.

-Would you like to try some?

-I'm desperate to try some,

and particularly that small smoked cheese.

-But is that sheep or goat or cow?

-That's a sheep.

-That's the same as this, but just smoked.

-Brilliant.

It's really rather lovely. Quite delicately smoked.

It's not too dark.

-Thank you very much indeed.

-Isa, you have some, too.

-Yeah.

-Thanks.

-Oh, wow.

-Very moist, very delicate.

If you ever are stupid enough

to buy those little brown Austrian sausages in supermarkets

when this kind of stuff is available,

you're a lunatic. This is brilliant, isn't it?

-Delicious, isn't it?

-So, what else have we got?

Well, there's rather a nice hard goat's cheese,

also from the Mendip from Slate Farm.

That's quite a nice, crusty one there.

-Let's have a look at that.

-It's about three months old.

I've been travelling all over the South West.

I've never seen one of these in the shops.

I've never seen one anywhere. Why can't we buy...?

You feel as though you could play a sport with this.

Hurling or some kind of strange game, don't you?

-It's like a stone.

-Fairly robust, yeah.

-It's brilliant.

-Can we taste it?

-Yes, let's bite into that.

I think that's going to be quite a special one cos it's...

I ironed it earlier and it's got a little bit of blue in it,

-which is quite unusual.

-What does ironing mean?

-Better tell everybody what ironing means.

-I'll do it.

I've got my iron here.

When I try the cheeses, first of all,

we just take a little bore out of it there.

Take a core. You see, that's how it normally is.

It's a nice, white, smooth, creamy cheese.

But this one has got a little bit of blue coming into it.

-Now, is that good or bad?

-Can be either.

-Right.

A matter of taste or...?

A matter of taste, but quite often, it's too blue,

or blueing not in the correct way, and that's not acceptable.

-But I think this might be quite nice and dark.

-May I have a taste?

-Have a little taste off the end.

-Thank you.

Not too much.

Ooh, I'd go for that. I think that's excellent.

Anyway, what else have we got?

-Well, I'll put the iron in.

-I can see a piece of Cheddar.

Now, my favourite meal is from the olden days

when they used to put a wire through a truckle and slice a piece off,

was to have a piece of toast and cheese.

As a kid, I used to live on it.

Since then, sadly, I haven't really tasted much good Cheddar cheese.

What should you look for in a good Cheddar cheese, and is that one?

This is. This is from Quicke's near Exeter.

It's one of their extra mature cheeses.

-Over a year old.

-Yeah.

They've recently... They're quite a big creamery

and they've just recently started making unpasteurised cheeses for us.

They're sort of trying it out for us,

and they've really come on very well.

I think you'll find this quite nice.

-Isabella, are you going to comment on the Cheddar?

-Try this.

Ooh, that's beautifully strong.

Now, the one thing I'm really fascinated by is this blue cheese.

Oh, that's made very nearby at Sharpham Barton by Robin Congdon.

-It's a sheep's milk cheese.

-That's a very rare cheese, then.

It's a blue sheep's milk, which is even rarer.

Very difficult to make. Similar to a Roquefort.

Yeah, which is a highly expensive cheese

-and highly esteemed, of course.

-Yes. As is Robin's.

Have a little piece of that.

That's very, very difficult to cut, unfortunately.

Oh, that's beautiful. Sheep's cheese.

Hands up everybody who's had a sheep's cheese. I bet you haven't.

But if you can get some, it's well worth trying.

One thing I'd like to say to you all is this cheese is available.

If you live somewhere near a farm that makes it, go and buy it.

Go to your supermarket, demand that they stock it

because they will, they want your business.

We've got all these people around us here

doing their best to get it to you.

Randolph, Isabella, that's absolutely fantastic.

I have to say to you, really corny though it is, cheese!

-Cheese!

-Cheese!

Classic Floyd and classic watching, as always.

As ever on Best Bites, we are taking a look back

at some of the most memorable recipes

from the Saturday Kitchen library.

Still to come on today's show -

Silvena Rowe and Galton Blackiston battle it out

at the Omelette Challenge hobs.

But how did they do? Find out in a few minutes.

Michael Caines cooks a delicious braised beef, oyster and ale pie.

Pancetta, carrots, mushrooms and potatoes, added to the pie mix,

and it's all served with a healthy portion of fresh green vegetables.

Peter Andre faces food heaven or food hell.

Did he get his food heaven, sauteed sweet potatoes

with roasted loin of lamb and sweet potato crisps?

Or did he get his food hell - red lentil tarka dhal,

with apricot and coriander naan?

Find out what he got at the end of the show.

OK - so, we all know that roast chicken and waffles

isn't a classic combination.

But when it's the likes of Thomas Keller

who steps into the kitchen and cooks for you,

there is no arguing at all.

You know you're in for a treat.

Take a look at this.

Ladies and gentlemen, it's Mr Thomas Keller.

It's an absolute pleasure to have you on the show.

Great to be here. Thank you very much.

-For a chef, it's an honour and a pleasure.

-Thank you.

Because you hardly cook on TV. You don't really cook on TV.

Not very often, you're right, I don't.

So I am a little nervous - I hope we can get it down right.

Don't worry. There's only 3 million people watching!

-So don't worry!

-I'm not worried about that.

We're doing chicken and waffles, correct?

We're doing chicken and waffles.

I love waffles, for a couple of different reasons.

-I love them because I had them when I was a child.

-Yeah.

I love waffles with chicken because when I first moved to Los Angeles,

I went to this restaurant called Roscoe's,

and we had fried chicken waffles in the morning

and, kind of, has that savoury, salty, sweet thing going on, there, which is beautiful.

-Sounds good.

-When you think about waffles,

it is almost like a piece of bread.

So it really goes well with what we are going to do.

You're going to explain to us about how to make the waffles.

I'm going to get on... I'll explain the sauce a little bit.

We're going to do, like, a little chasseur sauce with this.

Yeah - a hunter sauce, actually.

But the waffles - we have our eggs, here, we have six eggs.

We have our flour, which is all-purpose flour.

We have some baking soda, we have some salt, sugar,

we have some melted butter, and of course, we have some milk.

It's very simple to make.

It does well, if you rest it for an hour or so,

but you don't really have to do.

You can also flavour it with anything that you like.

In this case, this morning,

we're using some bacon bits and some chives.

-Yeah.

-Just to give it another savoury note.

Now, where does your love of food come from?

Is that your childhood or...? Something that suddenly...?

It's interesting - my love of food comes from loving to eat,

loving to eat good food.