30/07/2017

0:00:03 > 0:00:06Good morning. We've got a tasty menu lined up for you, full of fantastic treats.

0:00:06 > 0:00:09So, sit back and enjoy, as we dish up another portion

0:00:09 > 0:00:10of Saturday Kitchen Best Bites.

0:00:31 > 0:00:32Welcome to the show. Now, don't go anywhere,

0:00:32 > 0:00:35as we have top chefs cooking up world-class food

0:00:35 > 0:00:39and a handful of great celebrity guests, who are eager to eat.

0:00:39 > 0:00:40Coming up on today's show...

0:00:40 > 0:00:43James Martin cooks the ultimate garlic bread for presenter,

0:00:43 > 0:00:46Ellie Harrison. Michael Caines is here with a delicious starter.

0:00:46 > 0:00:49He cooks celeriac, carrots, French beans and peas, in white wine

0:00:49 > 0:00:52and chicken stock and then adds cream,

0:00:52 > 0:00:54before finishing with tomatoes and herbs.

0:00:54 > 0:00:56Glynn Purnell delivers a dish that feels luxurious,

0:00:56 > 0:00:58but takes little effort.

0:00:58 > 0:01:00He pan-fries duck breast

0:01:00 > 0:01:02and then deglazes the pan with white wine to make the sauce.

0:01:02 > 0:01:05He then mixes goats curd with elderflower cordial

0:01:05 > 0:01:07and serves with pea shoots.

0:01:07 > 0:01:10The talented Jun Tanaka takes on a very handsome

0:01:10 > 0:01:13and very talented chef in today's Omelette Challenge.

0:01:13 > 0:01:15And then, it's over to Paul Hollywood,

0:01:15 > 0:01:17who is here with two-tiered focaccias.

0:01:17 > 0:01:20He makes focaccia dough and stacks circles of it

0:01:20 > 0:01:23with Italian and Cypriot-inspired ingredients

0:01:23 > 0:01:25and then bakes and serves in slices.

0:01:25 > 0:01:28And finally, Sarah Beeny faces her food heaven or food hell.

0:01:28 > 0:01:29Did she get her food heaven,

0:01:29 > 0:01:32smoked haddock cakes with wild watercress and verde blanc?

0:01:32 > 0:01:35Or her food hell, dark chocolate and coffee terrine

0:01:35 > 0:01:37with coffee creme anglaise?

0:01:37 > 0:01:39You can find out what she got at the end of the show.

0:01:39 > 0:01:42But first, it's over to a man who owns a gastro pub

0:01:42 > 0:01:43in Walt Disney World, Orlando.

0:01:43 > 0:01:45It's Irish chef, Kevin Dundon.

0:01:45 > 0:01:48He's made it his goal to create modern food,

0:01:48 > 0:01:50inspired by traditional Irish themes.

0:01:50 > 0:01:52It's Kevin Dundon.

0:01:52 > 0:01:55Nice to have you on the show, Kevin. Good to be here. Good to have you on the show.

0:01:55 > 0:01:58Now, interestingly enough, all Irish ingredients here. It is.

0:01:58 > 0:02:01Brought from Ireland. Brought from Ireland? Yes. Fantastic.

0:02:01 > 0:02:03Well, tell us what the dish is, first of all.

0:02:03 > 0:02:04What we have, it's, erm...

0:02:04 > 0:02:07Wexford strawberry and goat's cheese salad. Yeah? It's absolutely...

0:02:07 > 0:02:10I'm really passionate about this dish. Just a simple little salad.

0:02:10 > 0:02:12But what we have is, we have a mature goat's cheese,

0:02:12 > 0:02:14which is called Croghan's goat cheese,

0:02:14 > 0:02:17Wexford strawberries, straight from the gardens in Dunbrody,

0:02:17 > 0:02:20raspberries, a soft, fresh goat's cheese... Yeah.

0:02:20 > 0:02:22..mixed herbs and lettuce,

0:02:22 > 0:02:24and some bread and some smoked bacon,

0:02:24 > 0:02:26throw croutons on top. Bit of garlic, and then...?

0:02:26 > 0:02:31And then, this is infused white wine vinegar with raspberries.

0:02:31 > 0:02:34And you brought all this? Yes. Bet your suitcase stinks, doesn't it?

0:02:34 > 0:02:35It does. THEY LAUGH

0:02:35 > 0:02:37Right, first of all, what are we making?

0:02:37 > 0:02:41So, tell me about the cheese. Lovely. This is Croghan's cheese.

0:02:41 > 0:02:42It's actually made in Blackwater.

0:02:42 > 0:02:45It's about 40 minutes from our house.

0:02:45 > 0:02:48Luke and Anne are probably the most passionate couple

0:02:48 > 0:02:50that I've ever come across in my life,

0:02:50 > 0:02:52in terms of how they produce the cheese.

0:02:52 > 0:02:55Yeah. They started off in Wicklow, which is about

0:02:55 > 0:02:59two hours north of Wexford, and they decided to move,

0:02:59 > 0:03:02and you know the Renault car, the Renault 4 car? Yeah.

0:03:02 > 0:03:03You know the gearbox sticks here?

0:03:03 > 0:03:06He took the passenger's seat and the back-seat out of the car

0:03:06 > 0:03:09and transported his goats, one by one, down to Wexford.

0:03:09 > 0:03:10THEY LAUGH

0:03:10 > 0:03:14But Wexford's a region, is it? Bit like... It is, the sunny south-east of Ireland.

0:03:14 > 0:03:16Sunny south-east...

0:03:16 > 0:03:19That's why our strawberries, potatoes, are superb down there.

0:03:19 > 0:03:21So, we get the most sunshine. OK, lovely. OK, so we get that.

0:03:21 > 0:03:24We're going to actually start by making a basket, OK?

0:03:24 > 0:03:26So, with that you get a nonstick pan. Yeah.

0:03:28 > 0:03:30And you, you just want to...

0:03:30 > 0:03:33Just grate the cheese straight into the nonstick pan?

0:03:33 > 0:03:34PAN SIZZLES

0:03:34 > 0:03:37There you go. A little bit of, er...black pepper. Yeah.

0:03:37 > 0:03:40Got some black pepper there. Got some black pepper, there you go.

0:03:40 > 0:03:41Super.

0:03:41 > 0:03:44This cheese, a lot of people are put off by goat's cheese,

0:03:44 > 0:03:46but this one particularly, it's quite mild... It's lovely.

0:03:46 > 0:03:49And what's great about that cheese is this lovely lingering

0:03:49 > 0:03:52flavour, but it's extremely smooth and it's not...it's not...

0:03:52 > 0:03:53Have a taste. There you go. Pass it down.

0:03:53 > 0:03:56It's not...it's not hitting you straightaway...

0:03:56 > 0:03:58Yeah, lovely. Right, OK, so I need to get on with the...

0:03:58 > 0:04:00Croutons there... I'll go and grab a knife.

0:04:00 > 0:04:03OK, and then we're going to start building up the salad,

0:04:03 > 0:04:05and what's great about this salad is you build it

0:04:05 > 0:04:07up in the bowl that you're actually creating.

0:04:07 > 0:04:10So it's... So, some olive oil in there.

0:04:10 > 0:04:12THEY GIGGLE Like that, guys?

0:04:12 > 0:04:14THEY TALK OVER EACH OTHER

0:04:14 > 0:04:17I just love this cheese. It is really nice...

0:04:17 > 0:04:20Put the raspberry vinegar into there.

0:04:20 > 0:04:25OK, into there we've got the soft MineGabhar goat cheese. MineGabhar?

0:04:25 > 0:04:29MineGabhar is Irish, or Gaelic, for goat. Right.

0:04:31 > 0:04:32That, again, is quite mild, is it?

0:04:32 > 0:04:35It's really mild, really, really smoothie, or smooth.

0:04:36 > 0:04:38Into there, we're going to put some raspberries.

0:04:38 > 0:04:40But this mixture of sort of goat's cheese

0:04:40 > 0:04:42and particularly soft fruit...

0:04:42 > 0:04:44I mean, ricotta goes really well, doesn't it, really?

0:04:44 > 0:04:48Very Italian, ricotta with honey, a little bit of raspberries

0:04:48 > 0:04:50and strawberries? Fantastic, ricotta.

0:04:50 > 0:04:52I remember when I used to be in Italy, you know,

0:04:52 > 0:04:54we used to make fresh ricotta.

0:04:54 > 0:04:56And sometimes, you just add a bit of sugar or cinnamon

0:04:56 > 0:04:59with some fruit inside, which... it was fantastic.

0:04:59 > 0:05:02Mascarpone is another cheese that works really well.

0:05:02 > 0:05:04Mascarpone cheese is another cheese as well.

0:05:04 > 0:05:06Most of the Italian dessert and cake

0:05:06 > 0:05:09and filling is all made with ricotta and mascarpone,

0:05:09 > 0:05:11which is fantastic.

0:05:11 > 0:05:14Lovely. Right. Right, Kevin, what are we up to now?

0:05:14 > 0:05:17We're going to do our croutons, so I'll just put some olive oil...

0:05:17 > 0:05:21Yeah. You also have the fat from the bacon as well, which is

0:05:21 > 0:05:24actually going to infuse the flavour into the croutons.

0:05:24 > 0:05:25Yeah.

0:05:25 > 0:05:28You want some garlic in there as well, do you? Yes, please. Yeah.

0:05:28 > 0:05:29A bit of garlic, just chopped through?

0:05:29 > 0:05:32One clove of garlic, just sliced. Don't have to be too fussy about it.

0:05:32 > 0:05:34All right, OK.

0:05:34 > 0:05:35Lovely.

0:05:35 > 0:05:38But what's fantastic about this is that you're getting, you know,

0:05:38 > 0:05:41the textures of the dish, you're getting the heat, the coldness,

0:05:41 > 0:05:44so you're getting... All the senses are actually happening on this dish.

0:05:44 > 0:05:45So with your cheese there, you can see...

0:05:45 > 0:05:48We can see that it's starting to get crispy.

0:05:48 > 0:05:50I actually learned this from my mum.

0:05:50 > 0:05:53My mum used to melt Cheddar to pour over her toast.

0:05:53 > 0:05:55It used to go crispy around the outside. Oh, the crispy bits...

0:05:55 > 0:05:58Yeah, that's the best part. Best part.

0:05:58 > 0:06:00But actually, you could do this on a tray.

0:06:00 > 0:06:02I mean, I've seen this done with Parmesan cheese on a tray

0:06:02 > 0:06:06and just blast in the oven. But this is a nice way of doing it, nonstick pan. Really simple.

0:06:06 > 0:06:07Pull it off the pan.

0:06:10 > 0:06:12And just over the back of a glass thing, you want to fold it.

0:06:12 > 0:06:15And we're basically just moulding, moulding the basket.

0:06:15 > 0:06:17See that? So simple, as easy as that. So simple.

0:06:17 > 0:06:18And you can do them ahead of time,

0:06:18 > 0:06:20so if you're having a dinner party, you can do up those,

0:06:20 > 0:06:24but just make sure that you keep them in a dry...a dry spot.

0:06:24 > 0:06:27Any moisture at all, they would fall down, just like, you know...

0:06:27 > 0:06:29Yeah, exactly. Exactly. All right.

0:06:29 > 0:06:32So, if we pull over the plate there... Plate, yeah.

0:06:32 > 0:06:36Now, these strawberries, you reckon that they are the best, do you?

0:06:36 > 0:06:38Without question. Wexford, Wexford Strawberry...

0:06:38 > 0:06:39LAUGHTER Really?

0:06:39 > 0:06:41All the way from Wexford, are they?

0:06:41 > 0:06:43Yeah, all the way from Wexford. Not only from Wexford,

0:06:43 > 0:06:46they 're actually from my own personal garden. Yeah.

0:06:46 > 0:06:50So, er, went out and picked them last night.

0:06:51 > 0:06:54They're not bad as well. Strawberries are really good for...

0:06:54 > 0:06:56You can't beat strawberries when you actually

0:06:56 > 0:06:59eat them straight from the garden, when the sun is hitting them. They're so much sweeter.

0:06:59 > 0:07:02Exactly. Gennaro, do you know they're an aphrodisiac, as well?

0:07:02 > 0:07:03Yes, they are indeed.

0:07:03 > 0:07:07I tried those about three years, four years ago, got twins.

0:07:07 > 0:07:09LAUGHTER

0:07:09 > 0:07:10True...

0:07:10 > 0:07:13And I think there's more Vitamin C in a strawberry

0:07:13 > 0:07:15than there is in oranges. Really? Mm. Didn't know that.

0:07:15 > 0:07:19Delicious. Lovely. So, turning them all over, you can see,

0:07:19 > 0:07:20you've got a beautiful basket there.

0:07:20 > 0:07:22Then you want to start building your salad.

0:07:22 > 0:07:25Really, it's all about just letting the cheese

0:07:25 > 0:07:27and everything just cascade out of the basket, on to the plate.

0:07:27 > 0:07:30Tell us a bit about your restaurant while you're plating that.

0:07:30 > 0:07:34Is this the type of dish that you do over there? Yeah, we put it on...

0:07:34 > 0:07:39It's more of a lunch, a lunch dish that I would actually serve.

0:07:39 > 0:07:42I do serve it however in the restaurant in Orlando, in Disney,

0:07:42 > 0:07:45but the restaurant... So, Orlando and Ireland. Yes.

0:07:45 > 0:07:47How did that come about? JAMES LAUGHS

0:07:47 > 0:07:49Well, Ireland's my true baby. Right, yeah...

0:07:49 > 0:07:53Dunbrody is like an 1830 Georgian manor on 300 acres.

0:07:53 > 0:07:56It's all organic and it's... it's like a chef's parlour,

0:07:56 > 0:07:59cos everything is grown there. But this is so simple...

0:07:59 > 0:08:02It is, but I'm about simple, it's all about the raw ingredients, and really, er,

0:08:02 > 0:08:05you let the ingredients speak for themselves and I don't think you

0:08:05 > 0:08:09should overcomplicate any of the food, because it's... That's what...

0:08:09 > 0:08:12We've got great food... Yeah, exactly. And why mess with it?

0:08:12 > 0:08:15Exactly, and appreciate what's on your doorstep. Exactly.

0:08:15 > 0:08:16So, croutons there.

0:08:16 > 0:08:18This is great, because you're getting the heat

0:08:18 > 0:08:19and the crunchiness...

0:08:19 > 0:08:22You'd never put bacon, cheese and strawberries together, would you?

0:08:22 > 0:08:24There you go. I do. Eh?

0:08:24 > 0:08:26Obviously. You do. So, remind us what that is again?

0:08:26 > 0:08:28That is a Wexford...

0:08:28 > 0:08:31Wexford strawberry goat's cheese salad,

0:08:31 > 0:08:33straight from Blackwater, right on the coast,

0:08:33 > 0:08:37and you get that saltiness of the ocean coming in, into the clovers...

0:08:37 > 0:08:39The ocean, everything and strawberries.

0:08:39 > 0:08:41Delicious. So, there you go.

0:08:45 > 0:08:47Right then, Kevin.

0:08:47 > 0:08:51I know we've got some hungry mouths to feed over here. There you go. Dive into that.

0:08:51 > 0:08:52I'm a bit nervous of this, cos I...

0:08:52 > 0:08:54You're getting a treat today, aren't you? I am!

0:08:54 > 0:08:58I've never put all this together. Can I attack the cheese bit? Dive in, yeah.

0:08:58 > 0:09:01I'd never, ever have put all this together. At all.

0:09:01 > 0:09:03I forgot to put salt on it for you. Ah!

0:09:03 > 0:09:06What's interesting is I never... I wasn't going to.

0:09:08 > 0:09:10Mm. Mmm.

0:09:10 > 0:09:12Pass it down. Yummy. Gennaro, you're waiting to try that as well.

0:09:12 > 0:09:15Yeah... I never thought that would work. I'm going to get this one ready.

0:09:15 > 0:09:19Cheese and strawberries, and goat's cheese, that is so... Yeah, but that goat's cheese...

0:09:19 > 0:09:22It's almost got like a... Goat's cheese is fantastic. It's really smooth.

0:09:22 > 0:09:26If you can't get goat's cheese, sure, go down and try and get some goat's cheese,

0:09:26 > 0:09:28but basically what you want is a mature goat's cheese,

0:09:28 > 0:09:31or melting goat's cheese and then you want the soft goat's cheese,

0:09:31 > 0:09:33but who's to say the stuff you're using,

0:09:33 > 0:09:36like a really good vintage Cheddar...

0:09:36 > 0:09:37Exactly... And then use the brie,

0:09:37 > 0:09:39or Camembert cheese, some soft cheese...

0:09:39 > 0:09:41There's loads of combinations. Gennaro?

0:09:41 > 0:09:45It's fantastic. But I just say how cool it is when he's making it.

0:09:45 > 0:09:49A little bit of this. So cool, and me rushing around, you know!

0:09:49 > 0:09:52Like this, and he's cool. But look at that, what he creates.

0:09:52 > 0:09:53I wanted to chill out the people at home,

0:09:53 > 0:09:56because they were like all fed up to God with you...

0:09:56 > 0:09:59Exactly. Chalk and cheese, you see. You are fantastic.

0:10:03 > 0:10:06That would make a great starter for a summer dinner party.

0:10:06 > 0:10:08Thanks for that, Kevin. Now, coming up,

0:10:08 > 0:10:11James Martin makes the ultimate garlic bread for Ellie Harrison,

0:10:11 > 0:10:14but first, it's over to Rick Stein, who is enjoying a spot of fishing.

0:10:23 > 0:10:25As this is a seafood lovers' guide,

0:10:25 > 0:10:29you have to make room for rarities, delicious rarities.

0:10:29 > 0:10:31In this case, the orma,

0:10:31 > 0:10:34a gastropod that's cherished in the Channel Islands.

0:10:34 > 0:10:38Bip and Billy from Guernsey live for the orma season.

0:10:38 > 0:10:42Up to their necks in freezing water, they can only stay in the water

0:10:42 > 0:10:46a short time, because they're not allowed to wear wet suits.

0:10:46 > 0:10:48Well, that's a conservation measure.

0:10:48 > 0:10:52You get this sensation when there's about a month to go before the tide.

0:10:52 > 0:10:55You start sort of getting that feeling in your stomach,

0:10:55 > 0:10:58you know, and you start preparing all your gear and everything,

0:10:58 > 0:11:01making sure you've got everything, your orma and hooks, and you get...

0:11:01 > 0:11:04You'll find you start talking about it to all your friends and everything.

0:11:04 > 0:11:06I wouldn't give it up for anything, you know.

0:11:06 > 0:11:09I've never missed a tide and I hopefully never will, you know?

0:11:09 > 0:11:13I'd have to be very ill to miss a tide, I can assure you.

0:11:13 > 0:11:15Here we go. Ah, nice one, Billy!

0:11:15 > 0:11:17Ah, that's not a bad size.

0:11:19 > 0:11:23Lovely. Everybody in Guernsey loves the taste of ormas.

0:11:23 > 0:11:26But more important to me is what it means to them.

0:11:26 > 0:11:28It's a sort of emblem to them, it's a sort of link

0:11:28 > 0:11:31with their past and that, I think, is one of

0:11:31 > 0:11:35the main reasons why they're so passionate about fishing for them.

0:11:35 > 0:11:37And do you know, the State Parliament here,

0:11:37 > 0:11:40it's called the States, they actually spend more time

0:11:40 > 0:11:44debating ormas in Parliament than they do on anything else.

0:11:49 > 0:11:53This is my friend Henry Gilbey. Henry lives for fishing.

0:11:53 > 0:11:55In fact, he's completely mad about it.

0:11:55 > 0:11:57And last night, he persuaded me

0:11:57 > 0:12:01to go out fishing for black bream off the North Cornish coast.

0:12:02 > 0:12:05Well, I thought, "Well, we certainly ain't going to catch anything."

0:12:05 > 0:12:08I mean, fishing for me, out from Padstow, it's mackerel,

0:12:08 > 0:12:11pollock, pollock, mackerel, mackerel, pollock,

0:12:11 > 0:12:13just like that. We never seem to catch anything else.

0:12:14 > 0:12:17But you go out with Henry and everything's different.

0:12:17 > 0:12:20And we caught these fantastic black bream.

0:12:20 > 0:12:22I mean, I'd never seen so many!

0:12:22 > 0:12:25You look at the black bream and you think, Mediterranean....

0:12:25 > 0:12:29And that's what's so good about fishing off the south-west,

0:12:29 > 0:12:32that you do get these species that come from the Mediterranean,

0:12:32 > 0:12:37like red mullet, gurnard, black bream, John Dory, all those

0:12:37 > 0:12:40sort of fish that you associate with sort of fish soup, or bouillabaisse.

0:12:40 > 0:12:42And it's of such great quality.

0:12:42 > 0:12:45I mean, it's a great eating fish and rare...

0:12:45 > 0:12:47I just feel so lucky.

0:12:47 > 0:12:49I mean, we've caught so many today.

0:12:49 > 0:12:52It was just by chance I was talking last night and they said,

0:12:52 > 0:12:54"Oh, come out fishing with me."

0:12:54 > 0:12:57I just think... Every time I come out fishing, I think,

0:12:57 > 0:13:00"Why don't I do this more often? Why do I spend so much time cooking?"

0:13:00 > 0:13:02I'm going to take this up, I'm going

0:13:02 > 0:13:05to take a few lessons from Henry and keep at it.

0:13:05 > 0:13:09Now, to cook them, first of all, a big pan on a stove

0:13:09 > 0:13:11and in goes loads of seaweed.

0:13:11 > 0:13:13Bit of water in there.

0:13:13 > 0:13:15PAN SIZZLES There we go.

0:13:15 > 0:13:19And first, one of these bream, and another, they're about a pound

0:13:19 > 0:13:22and a half fish, pound and a quarter, be great for one portion.

0:13:22 > 0:13:23Lid on the top.

0:13:23 > 0:13:26There we go, just leave those to cook for about six minutes.

0:13:26 > 0:13:29It may seem a bit difficult, but it's not actually a fish

0:13:29 > 0:13:32you're likely to get inland, because they're all rod-caught fish,

0:13:32 > 0:13:34they're not a commercial catch,

0:13:34 > 0:13:36and therefore, the only time you're likely to buy them

0:13:36 > 0:13:39is by the seaside, and when you're by the seaside,

0:13:39 > 0:13:43buy your black bream and then go and get some bladderwrack seaweed

0:13:43 > 0:13:46and cook it over it, steam it over it.

0:13:46 > 0:13:50The thing about it which is so wonderful is the smell

0:13:50 > 0:13:53as you take the lid off the pot when they're steamed.

0:13:53 > 0:13:56It just fills your nostrils with that lovely ozoney flavour

0:13:56 > 0:13:59and it does get into the flesh of the fish.

0:13:59 > 0:14:00Anyway, now to make the sauce.

0:14:00 > 0:14:04Now, a fennel sauce, a fennel and hot butter sauce.

0:14:04 > 0:14:08So I'm just going to slice up one bulb of fennel.

0:14:08 > 0:14:09There we go. And the other side.

0:14:09 > 0:14:13Put a pan on the stove, and a knob of butter in there.

0:14:13 > 0:14:17Just let it melt down a bit, and then add the fennel.

0:14:18 > 0:14:22I think fennel has a particular aptitude for fish,

0:14:22 > 0:14:25particularly the Mediterranean type of fish

0:14:25 > 0:14:28like bass, mullet or bream.

0:14:28 > 0:14:30I've added some wine just to sharpen it up a little bit,

0:14:30 > 0:14:34and a dash of Pernod to reinforce that fennel flavour.

0:14:34 > 0:14:39Just let that soften, add some salt, a little bit of black pepper,

0:14:39 > 0:14:43reduce it down until the fennel is really, really soft.

0:14:43 > 0:14:47And then pour that into a liquidiser.

0:14:47 > 0:14:51I'm just going to add one egg yolk and make a sort of hollandaise

0:14:51 > 0:14:54type sauce, but I'm also going to puree the fennel to give it

0:14:54 > 0:14:59lots of body, and finally add the melted butter.

0:14:59 > 0:15:01I first had this sauce in Versailles with some grilled

0:15:01 > 0:15:04sea bass, miles from the sea.

0:15:04 > 0:15:06I forgot to mention, when you're steaming the fish, you must

0:15:06 > 0:15:11take the scales off the fish, and the fins, otherwise - disaster!

0:15:11 > 0:15:12Anyway, to finish the sauce,

0:15:12 > 0:15:15you need some finely chopped fennel herb.

0:15:15 > 0:15:18I don't think the tops of the bulb fennel work,

0:15:18 > 0:15:19they're not fennel-y enough.

0:15:19 > 0:15:21Just chop the fennel very finely

0:15:21 > 0:15:24and fold it into that lovely fluffy sauce.

0:15:27 > 0:15:30Now let's have a look at these fish, they should be cooked by now.

0:15:30 > 0:15:32Oh! Gosh!

0:15:32 > 0:15:34That's... I love that smell.

0:15:34 > 0:15:37It's just so exciting and it's such a simple idea,

0:15:37 > 0:15:39and it's so effective.

0:15:39 > 0:15:40They're cooked.

0:15:40 > 0:15:44The skin's nicely parted on the top so you can see the wonderful

0:15:44 > 0:15:49texture underneath of the white and brown outer layer of flesh.

0:15:49 > 0:15:53Let's just get those onto a serving plate, like that.

0:15:53 > 0:15:54Look at them!

0:15:55 > 0:15:57Put a nice dollop of the sauce on there,

0:15:57 > 0:16:01and a frond of fennel that will set it off very nicely.

0:16:01 > 0:16:04So I'd just like to taste some of that now, I think,

0:16:04 > 0:16:06with a bit of the sauce.

0:16:07 > 0:16:11It works very well together. Really good flavour, that.

0:16:11 > 0:16:14Somewhere between an oily fish like a mackerel,

0:16:14 > 0:16:17and a completely non-oily fish like cod.

0:16:17 > 0:16:20It sort of combines the best of both, I think.

0:16:20 > 0:16:22And again, one of those underrated fish

0:16:22 > 0:16:24we seem to keep finding everywhere.

0:16:28 > 0:16:31I wish I had time to stop and explore every little creek,

0:16:31 > 0:16:33estuary and fishing village.

0:16:33 > 0:16:37But if I did, this seafood journey would take years.

0:16:37 > 0:16:38But this is a must.

0:16:38 > 0:16:40It is the Severn Estuary,

0:16:40 > 0:16:44and Brendan Sellick goes out on what he calls his mud horse,

0:16:44 > 0:16:49to tend his nets on the mudflats near Stolford in Somerset.

0:16:49 > 0:16:52There's nowhere else in the world doing it like the way

0:16:52 > 0:16:56we do it here, with the mud horses, across the mudflats.

0:16:56 > 0:16:58It's been going on here for centuries, hundreds

0:16:58 > 0:17:03and hundreds of years, and we're still doing it right up to this day.

0:17:03 > 0:17:06The joy of this fishing is to catch what's there.

0:17:06 > 0:17:10Sometimes it's dabs, sometimes it's bass, but usually

0:17:10 > 0:17:12it's a whole medley of fish.

0:17:12 > 0:17:15Once upon a time in Britain, every tidal river was fished like this -

0:17:15 > 0:17:17something that people did.

0:17:19 > 0:17:22When Brendan gives up this job, that's it.

0:17:22 > 0:17:25None of his children want to follow in his muddy footsteps.

0:17:26 > 0:17:31We catch all sorts, from a Dover sole, to a silver eel, to cod.

0:17:31 > 0:17:34In the winter, lots of cod, sprats and whiting.

0:17:34 > 0:17:40This time of year, we have shrimps and a few prawns and sole, skate.

0:17:40 > 0:17:42Look at that skate.

0:17:42 > 0:17:47It makes one of those classic dishes, the first fish dish I ever cooked.

0:17:47 > 0:17:51I think we're witnessing the passing of history here.

0:17:51 > 0:17:56Soon these scenes will be just photographs on the local pub wall.

0:17:56 > 0:17:59And Brendan's mud horse, well, that'll be in the museum.

0:18:06 > 0:18:11But back to that skate, and I think a classic dish of all time -

0:18:11 > 0:18:13skate with black butter.

0:18:13 > 0:18:16First of all, you poach skate wings in a court bouillon made with

0:18:16 > 0:18:21carrot, onions, celery, bay leaves, black peppercorns.

0:18:21 > 0:18:25You poach it for about 15, 20 minutes,

0:18:25 > 0:18:28till it's nicely cooked through.

0:18:28 > 0:18:30Now for the black butter.

0:18:30 > 0:18:32Get a frying pan searingly hot,

0:18:32 > 0:18:36and add two or three knobs of salted butter.

0:18:36 > 0:18:39Now, it needs to be salted because you want that to catch,

0:18:39 > 0:18:44to give the butter a lovely deep brown colour, not black.

0:18:44 > 0:18:47Everything happens at the last minute, so lift your skate wings

0:18:47 > 0:18:49straight onto a plate,

0:18:49 > 0:18:52cos the sauce is going to take seconds.

0:18:52 > 0:18:58Sprinkle the skate wing with about 15 or 20 capers. Now back to the sauce.

0:18:58 > 0:19:02It's bubbling away now, and when it starts to firm like that,

0:19:02 > 0:19:06add some red wine vinegar, and the kitchen immediately fills with

0:19:06 > 0:19:08that pungent smell of hot vinegar.

0:19:08 > 0:19:10It catches the back of your throat,

0:19:10 > 0:19:14but it's also the smell that entices people into restaurants.

0:19:14 > 0:19:16Add chopped parsley and shake it through the butter,

0:19:16 > 0:19:20then lift the pan straight off the stove and onto the fish,

0:19:20 > 0:19:24and straight out to the customers - the quicker the better.

0:19:25 > 0:19:28Do you know, I've been doing that dish for 25 years,

0:19:28 > 0:19:32but it's the best with skate, I can't come up with a better dish.

0:19:44 > 0:19:48In South Wales, on the Gower Peninsula, is Penclawdd,

0:19:48 > 0:19:51very famous for its cockles.

0:19:51 > 0:19:55The cockle gatherers here use little forks and rake them up.

0:19:55 > 0:19:59As I watch these bent figures scraping away at the sand,

0:19:59 > 0:20:02looking for those jewels on a freezing March morning,

0:20:02 > 0:20:06I couldn't stop myself thinking about where they were going to be sold.

0:20:06 > 0:20:10Well, they go to Holland and they're put in little tins

0:20:10 > 0:20:14and the tins are sent to Spain where they use them for paella.

0:20:15 > 0:20:20Maureen is one of the stalwarts who supply the trade.

0:20:22 > 0:20:28We started off out here with bare feet. Bare feet? Yeah.

0:20:28 > 0:20:32Always bare feet out on the sands here. The old ladies.

0:20:32 > 0:20:35My mother, my father's mother and generations before,

0:20:35 > 0:20:37they've always come out here.

0:20:37 > 0:20:39I married my husband, he was a steelworker,

0:20:39 > 0:20:42and he joined me at the job and that's it.

0:20:42 > 0:20:45I've had four children and still worked at it, you know?

0:20:47 > 0:20:50I'd heard of Penclawdd's cockles because they're legendary,

0:20:50 > 0:20:56but I'd sort of thought they were done with mechanical dredgers,

0:20:56 > 0:20:58but not a bit of it.

0:20:58 > 0:21:02It's all done by hand, and that is terribly heartening to me.

0:21:02 > 0:21:04Everything's on a human scale.

0:21:04 > 0:21:08It's a very, very rich estuary in cockles, but it's looked after.

0:21:08 > 0:21:13They're conserved and the natural conservationists

0:21:13 > 0:21:16use human beings to fish for them.

0:21:16 > 0:21:20It's one of those optimistic stories I love to find.

0:21:25 > 0:21:27But it's not just cockles you find here.

0:21:27 > 0:21:31When the tide goes out, and it goes out a very long way,

0:21:31 > 0:21:34you find seaweed, what they call laver.

0:21:34 > 0:21:38This is like wet strands of silk ribbons,

0:21:38 > 0:21:42and they boil it for ages and then serve it up.

0:21:44 > 0:21:47It's known locally as Welsh caviar.

0:21:52 > 0:21:55So, I've never tasted laver, but I'm told it's best hot from

0:21:55 > 0:21:58the cauldron like this, and still in its leaf form -

0:21:58 > 0:21:59in other words, un-minced.

0:22:02 > 0:22:05Well, it smells and it tastes of the beach.

0:22:05 > 0:22:09It smells like a cauldron of boiling shrimps to me.

0:22:09 > 0:22:13I'd love that on toast for breakfast, I really would.

0:22:13 > 0:22:16The other thing about it, it's got this sort of evocative quality

0:22:16 > 0:22:20that I can understand why the Welsh get so homesick for it.

0:22:20 > 0:22:24It's not like everyday food. You can get mangetout peas

0:22:24 > 0:22:28from Thailand any day of the week, right through the winter.

0:22:28 > 0:22:32This has got a real sense of place about it.

0:22:32 > 0:22:35I'll always be mindful of these cockles,

0:22:35 > 0:22:37which I do think are the best cockles in the world.

0:22:37 > 0:22:40They're just sensational.

0:22:42 > 0:22:46Well, I came up with a dish there and then, which I think combines

0:22:46 > 0:22:49cockles and laver in a very, very enjoyable way.

0:22:49 > 0:22:52It's cockle and laver vol-au-vents with hollandaise sauce.

0:22:52 > 0:22:54First of all, cook the cockles,

0:22:54 > 0:22:59just a bit of water in a hot pan, and let them open in their own juices.

0:22:59 > 0:23:02That will take about two to three minutes. No more.

0:23:02 > 0:23:04You don't want to overcook them.

0:23:05 > 0:23:06Now the vol-au-vents.

0:23:06 > 0:23:10You can find the cases pre-baked, but it's so easy to make.

0:23:10 > 0:23:12Just buy the pastry instead.

0:23:12 > 0:23:15You just cut little discs out, quite thick,

0:23:15 > 0:23:19and then make the lid shapes with a slightly smaller pastry cutter.

0:23:19 > 0:23:22Brush them with egg yolks and straight into the oven.

0:23:22 > 0:23:24Incidentally, it's puff pastry, of course.

0:23:26 > 0:23:29Now the sauce, the hollandaise sauce.

0:23:29 > 0:23:32Just a small amount of hollandaise, just one egg yolk

0:23:32 > 0:23:34and some lemon juice over some boiling water,

0:23:34 > 0:23:38and whisk it hard to make a nice voluminous sabayon.

0:23:38 > 0:23:43That's a posh French kitchen word for a fluffy custard.

0:23:43 > 0:23:47Now you add clarified butter, whisk that in, then the cockles,

0:23:47 > 0:23:52and finally the laver bread, and you fold the whole lot in very,

0:23:52 > 0:23:57very gently to avoid losing any volume in that lovely hollandaise.

0:23:57 > 0:24:00The vol-au-vents should be baked by now. Take them out of the oven.

0:24:00 > 0:24:02They cook for about ten minutes.

0:24:02 > 0:24:05Just lift the lids off very carefully.

0:24:05 > 0:24:09Now scoop the centre out with a teaspoon so you can fill them

0:24:09 > 0:24:13with as much cockle, laver bread and hollandaise as possible.

0:24:14 > 0:24:17I suppose it's blowing my own trumpet a bit,

0:24:17 > 0:24:20but I thought of this dish with those cockles and the laver

0:24:20 > 0:24:24and that lovely expanse of beach and rock and seaweed

0:24:24 > 0:24:27and I thought, "Wouldn't it be nice to have three or four of these

0:24:27 > 0:24:30"in the local pub with a pint of Welsh bitter?"

0:24:30 > 0:24:32Now that's regional food.

0:24:37 > 0:24:39Now, who doesn't love a vol-au-vent? Me. Me.

0:24:39 > 0:24:40There's two of us!

0:24:40 > 0:24:45Whilst Rick celebrates all the UK's great fish, I've been championing

0:24:45 > 0:24:47all the great seasonal foods we have around this time at the moment.

0:24:47 > 0:24:50Today I'm going to use the garlic that our wine expert Susy Atkins

0:24:50 > 0:24:51picked last week.

0:24:51 > 0:24:53I'm going to use this elephant garlic,

0:24:53 > 0:24:57and what I'm going to do is make my own garlic butter from scratch. Lovely.

0:24:57 > 0:25:00I'm going to use cream. Full fat cream.

0:25:00 > 0:25:02This is a great way to use up any cream you've

0:25:02 > 0:25:05got in the fridge that is going a little bit out of date.

0:25:05 > 0:25:09And you just stick it into the machine like that.

0:25:09 > 0:25:11I've done this with a very old machine.

0:25:11 > 0:25:14You remember the old ones, the wooden ones with the paddles?

0:25:14 > 0:25:15I've used them. Takes a while.

0:25:15 > 0:25:19This one, basically, to make your own butter you stick it in the machine and leave it.

0:25:19 > 0:25:22I've got a hot griddle over here and I'm going to do this with some garlic butter.

0:25:22 > 0:25:24For this we've got this wonderful garlic.

0:25:24 > 0:25:26The smaller garlic is obviously this one.

0:25:26 > 0:25:29Some of the best garlic in the UK comes from the Isle of Wight, of course.

0:25:29 > 0:25:31They have the best garlic around.

0:25:31 > 0:25:33Stronger flavour if it's smaller, or no? Sorry?

0:25:33 > 0:25:35Stronger flavour if it's a smaller bulb? It changes.

0:25:35 > 0:25:38This one is the elephant. I think it's the type of garlic.

0:25:38 > 0:25:39This one is from Dorset, of course.

0:25:39 > 0:25:43But all round the south coast, particularly for garlic, cos they have...

0:25:43 > 0:25:45It's warmer, and that's what you need.

0:25:45 > 0:25:46We've got the garlic over here,

0:25:46 > 0:25:49and I'm going to basically cook this to soften it.

0:25:49 > 0:25:52You just stick it in some tinfoil. It's so easy.

0:25:52 > 0:25:54This... That's whipped cream now.

0:25:54 > 0:25:56Just keep it going. Just keep it going, keep it going.

0:25:56 > 0:25:58Now it'll drop down a gear as it

0:25:58 > 0:26:00starts to get thicker and thicker and thicker.

0:26:00 > 0:26:03And then it'll split and separate, and you just keep it churning

0:26:03 > 0:26:05until it fully separates. Right.

0:26:05 > 0:26:07And then it's ready, you've got butter.

0:26:07 > 0:26:10All we do with that is stick that in a hot oven, 200 degrees,

0:26:10 > 0:26:12cook that for about 20 minutes.

0:26:12 > 0:26:16And we end up with it nice and soft, which we've got over here. There it is.

0:26:16 > 0:26:21And all we do with this one is just open it out...like that.

0:26:21 > 0:26:23So it's lovely and soft. And you just trim the base off,

0:26:23 > 0:26:25or cut through.

0:26:25 > 0:26:28And with this being elephant garlic you've got about four or five cloves in here,

0:26:28 > 0:26:31and you squeeze this out, look. Look at that!

0:26:31 > 0:26:33This is the cooked garlic. It'll be sweeter, then, will it?

0:26:33 > 0:26:37Lovely and sweet, nice and delicious. That goes in there.

0:26:37 > 0:26:38So, Ellie, busy at the moment?

0:26:38 > 0:26:40Countryfile going from strength to strength.

0:26:40 > 0:26:43It does. Last year was its 25th year on telly. Incredible.

0:26:43 > 0:26:45Programmes don't do that any more, do they?

0:26:45 > 0:26:47Well, this one is catching up. Is it 12 years or something like that?

0:26:47 > 0:26:49Yeah, yeah. Little way to go yet!

0:26:49 > 0:26:51And this year is John Craven's 25th year.

0:26:51 > 0:26:54He's been on telly every week for 40 years. That's quite unheard of, too.

0:26:54 > 0:26:56And you still get the great enjoyment of it, you guys.

0:26:56 > 0:26:58Cos there's always something new to see. There is.

0:26:58 > 0:27:01We're really lucky cos it's anything outside of a town,

0:27:01 > 0:27:03and there's always something going on.

0:27:03 > 0:27:05And it used to be very much an agricultural programme,

0:27:05 > 0:27:07but nowadays it's anything that's countryside.

0:27:07 > 0:27:10And it's very picture rich, and we get physically involved,

0:27:10 > 0:27:12so it's great telly from that point of view.

0:27:12 > 0:27:16It is, I remember when I was on the farm when I was a young kid, the weather was the most...

0:27:16 > 0:27:18It's going mental over there, is that all right?

0:27:18 > 0:27:19James, the butter, the butter!

0:27:19 > 0:27:22Keep it going, don't worry about it, Wolfgang. That's what you want.

0:27:22 > 0:27:25Someone will clear it up! Keep it going!

0:27:25 > 0:27:27You're wearing black, James.

0:27:27 > 0:27:30It's easy to make butter at home, you just do it in somebody else's house.

0:27:30 > 0:27:33Just forget the cream in the mixer and you have butter.

0:27:33 > 0:27:35That's looking good. Look... You just...

0:27:36 > 0:27:41And then all you do is pass this. There you go.

0:27:41 > 0:27:45And you can use this buttermilk as well to make the best panna cotta.

0:27:45 > 0:27:48Or to marinate your chicken in it.

0:27:48 > 0:27:51Make fried chicken, you marinate it, it will tenderise your meat.

0:27:51 > 0:27:52Cupcakes, as well.

0:27:52 > 0:27:55All right, all right! There's more recipes coming up!

0:27:55 > 0:27:57LAUGHTER Who's making it? Who's cooking?

0:27:57 > 0:28:00I think Jasmine would put it in the pizza dough.

0:28:00 > 0:28:02We've got enough chefs on this show! LAUGHTER

0:28:02 > 0:28:05You're taking the glory after I've just made it. Look.

0:28:05 > 0:28:07Beautiful. Looks good.

0:28:07 > 0:28:10And you've got home-made garlic butter, and all you do is

0:28:10 > 0:28:12you stick that in there with the garlic,

0:28:12 > 0:28:13add some parsley and that's done.

0:28:13 > 0:28:16But I remember watching Countryfile particularly

0:28:16 > 0:28:18when I was at home on the farm for the weather. Right.

0:28:18 > 0:28:21You've still got that. Still going from strength to strength.

0:28:21 > 0:28:23But it's not just that that you are doing.

0:28:23 > 0:28:25You're travelling all over the place.

0:28:25 > 0:28:28Yeah, I'm doing a series called Secret Britain with Adam,

0:28:28 > 0:28:30the farmer from the programme, who is a buddy of mine.

0:28:30 > 0:28:32Going round the country looking at...

0:28:32 > 0:28:34It is hard to imagine there any secret places left, but there are.

0:28:34 > 0:28:37There are places that are underground or on private land,

0:28:37 > 0:28:38or stories that haven't yet been told.

0:28:38 > 0:28:40We're doing British countryside, the unseen bits.

0:28:40 > 0:28:43You've go underground to find the secret places?

0:28:43 > 0:28:46Pretty much - up in the air, underground. That kind of thing. Always a journey.

0:28:46 > 0:28:50I will come with you next time, I would love to see this. Yeah!

0:28:50 > 0:28:52I read the brief earlier this morning,

0:28:52 > 0:28:53it said there is a secret beach, is that right?

0:28:53 > 0:28:55A secret beach. You go to a secret beach.

0:28:55 > 0:28:59Yeah, there's a secret beach, and we're going to do some wild swimming.

0:28:59 > 0:29:01It's not going to be secret any more, is it?

0:29:01 > 0:29:02We were trailing it on Countryfile,

0:29:02 > 0:29:04asking people to write in with their ideas,

0:29:04 > 0:29:06and people were sending back obvious answers,

0:29:06 > 0:29:08"Why would I tell you?" Doing a bit of that.

0:29:08 > 0:29:11And I've also got another series coming out at the end of this summer

0:29:11 > 0:29:13called Wild Orphans, filmed with the Natural History Unit.

0:29:13 > 0:29:16What is the closest city to the secret beach? I couldn't possibly

0:29:16 > 0:29:19tell you. You'll have to watch the programme. Now it's a secret again.

0:29:19 > 0:29:21Absolutely, you have to watch the programme.

0:29:21 > 0:29:24About Wild Orphans, you mentioned Zimbabwe at the top of the show,

0:29:24 > 0:29:27but you travel, as well as the UK, you travel all over the place.

0:29:27 > 0:29:28They do get a bit far-flung.

0:29:28 > 0:29:32I've got little ones at home so I don't go too far for too long,

0:29:32 > 0:29:35I guess that's the thing for me.

0:29:35 > 0:29:37But with this we went over to Australia

0:29:37 > 0:29:40and we were looking at marsupials in particular,

0:29:40 > 0:29:44so koalas, wombats, wallabies, and how they are.

0:29:44 > 0:29:46You don't really got that on Countryfile, do you?

0:29:46 > 0:29:49Not many of those. Not many pouched animals on Countryfile.

0:29:49 > 0:29:52And how they... Often the mothers will be...they will have joeys,

0:29:52 > 0:29:54will be knocked over, and the infants will survive,

0:29:54 > 0:29:57so from pulling the infant out of the pouch when they're still alive,

0:29:57 > 0:30:00taking them back to be rehabilitated, that can take two years.

0:30:00 > 0:30:03So it's generally done in people's homes, the rehabilitation,

0:30:03 > 0:30:06they have very dedicated people, very often women, looking after them

0:30:06 > 0:30:09until they're ready for release again. So we cover that story, too.

0:30:09 > 0:30:11You're doing that at the moment as well?

0:30:11 > 0:30:15That's coming out at the end of the summer, so that's been filmed and ready to go on TV.

0:30:15 > 0:30:19Fantastic. Look, I normally do this here. Use your hands. Get stuck in.

0:30:19 > 0:30:21It's much easier, that's the garlic gone in there as well.

0:30:21 > 0:30:23The garlic becomes really nice and soft,

0:30:23 > 0:30:27obviously allow it to go cold, otherwise your garlic butter will melt.

0:30:27 > 0:30:30I feel like this is the yin and yang part of the show.

0:30:30 > 0:30:32Cos you've got the healthy table over there and then...

0:30:32 > 0:30:34Slather on the butter.

0:30:34 > 0:30:37We're all about the butter. Onto the high GI bread.

0:30:37 > 0:30:40This is more my sort of thing. A bit of that.

0:30:40 > 0:30:43You can... But also the great thing about making your own

0:30:43 > 0:30:44butter like this, it freezes.

0:30:44 > 0:30:46So once you've made it you can actually make this

0:30:46 > 0:30:49and pop it in the freezer. Ready for barbecues. You can put all manner

0:30:49 > 0:30:52of different flavours in - anchovies and stuff like that.

0:30:52 > 0:30:54Save a little bit for my steak over there,

0:30:54 > 0:30:57I like a little butter in my steak. OK, I'll save a bit for the steak.

0:30:57 > 0:31:01And then we transfer the whole lot just in the oven to melt that slightly.

0:31:01 > 0:31:04So we stick that in there just to melt that.

0:31:04 > 0:31:07And I thought we'd serve this with a little bit of this.

0:31:07 > 0:31:12This is pata negra. It's the best Spanish ham.

0:31:12 > 0:31:16Pata negra goes very well, and another thing with no fat, it's perfect!

0:31:16 > 0:31:19This is bred on acorns, this stuff.

0:31:19 > 0:31:22And they actually do something... In the UK we've got a place called

0:31:22 > 0:31:28the New Forest, which has got a lot of acorn trees, and they send these

0:31:28 > 0:31:31pigs out to forage for acorns, and you end up with this amazing ham.

0:31:31 > 0:31:34But this is the Spanish variety of it. Just down the hatch?

0:31:34 > 0:31:37Can I get a piece too? We are what, chopped liver over here?!

0:31:37 > 0:31:39I know she used chopped liver already, but...

0:31:39 > 0:31:41It's coming, it's coming!

0:31:41 > 0:31:44So whereabouts can we see you on Countryfile?

0:31:44 > 0:31:45Where are you going next on your travels?

0:31:45 > 0:31:49Last night I was filming in the Gower, we were doing a story about Swansea football ground.

0:31:49 > 0:31:51When it closed down,

0:31:51 > 0:31:54half of it became allotments for the local community,

0:31:54 > 0:31:57and there's lots of different nationalities there,

0:31:57 > 0:31:59Bangladeshi, Chinese, Turkey.

0:31:59 > 0:32:02And they've got a little cafe, they've got a pizza oven,

0:32:02 > 0:32:04composting loo. It's a fabulous place.

0:32:04 > 0:32:06And they've ended up meeting their neighbours,

0:32:06 > 0:32:09which they never would have done otherwise. Yeah.

0:32:09 > 0:32:11And what would you do with a World Cup on that night?

0:32:11 > 0:32:15The World Cup is on the night that Countryfile is going out.

0:32:15 > 0:32:17It's in a football ground. So we did a World Cup curry.

0:32:17 > 0:32:19All sorts of things.

0:32:19 > 0:32:21The locations change every single week

0:32:21 > 0:32:23and we can be anywhere in the country.

0:32:23 > 0:32:25Fantastic. It's going from strength to strength.

0:32:25 > 0:32:27Long may it continue as well.

0:32:27 > 0:32:30So basically, before the garlic goes dry like that,

0:32:30 > 0:32:33you can actually get away with using the stalks.

0:32:33 > 0:32:35Particularly if you get the fresh garlic.

0:32:35 > 0:32:38You can actually use these, you can chop it all up.

0:32:38 > 0:32:40And all we do basically with this,

0:32:40 > 0:32:43they are really quite... quite intense.

0:32:43 > 0:32:46I think they're called scapes, I think. Scapes.

0:32:46 > 0:32:52We just take the garlic bread, just get a little bit of this.

0:32:54 > 0:32:57And we can lift this off onto your board.

0:32:57 > 0:32:58So...

0:32:58 > 0:33:00Look at that!

0:33:00 > 0:33:03Mmm! No calories spared.

0:33:03 > 0:33:06And then we just take some of this ham,

0:33:06 > 0:33:08which you can just lay over the top.

0:33:09 > 0:33:12That looks amazing. You can use Parma ham, Serrano ham,

0:33:12 > 0:33:14any hams you want.

0:33:14 > 0:33:15But if you can buy it in the supermarket,

0:33:15 > 0:33:18this is called pata negra ham.

0:33:18 > 0:33:23And it smells amazing. It's Spanish, and it is just delicious.

0:33:23 > 0:33:27Nice. Is it all for me?! All for you.

0:33:27 > 0:33:30Ellie, you're a lucky one!

0:33:30 > 0:33:32It's so easy to make your own butter as well,

0:33:32 > 0:33:35the great thing about that is you can just keep that

0:33:35 > 0:33:38and press it out nicely, season it with a bit of salt over the top.

0:33:38 > 0:33:40But you don't need salt because you've got the ham.

0:33:40 > 0:33:41That's really nice!

0:33:46 > 0:33:48Can't beat a bit of garlic bread, thanks for that.

0:33:48 > 0:33:50Now we're taking a look back at some of the best

0:33:50 > 0:33:53issues from Saturday Kitchen archives, and we've only just begun.

0:33:53 > 0:33:56Up next is Michael Caines with a sumptuous summer soup.

0:33:56 > 0:33:58It's a great mate of mine, Mr Michael Caines.

0:33:58 > 0:34:00Good to have you on the show. Good to be back. Thank you.

0:34:00 > 0:34:02It's a pleasure. What are we cooking?

0:34:02 > 0:34:05We're going to do this summer vegetable and herb soup.

0:34:05 > 0:34:08And we've got celeriac, some leek, some carrot and some shallots there.

0:34:08 > 0:34:10We're going to sweat that down with some butter.

0:34:10 > 0:34:12Add some white wine for acidity. Yeah.

0:34:12 > 0:34:14Then a second stage where we add the stock,

0:34:14 > 0:34:17bring it to the boil, then we add our cabbage...

0:34:17 > 0:34:20This is the second stage, this bit? Absolutely. Peas, all the green veg, whilst it is boiling.

0:34:20 > 0:34:25Finally, some tomatoes, sorrel, chervil, chives there.

0:34:25 > 0:34:28A little bit of creamed butter to finish... Touch of sugar as well.

0:34:28 > 0:34:30Yeah, lots of sweetness. Got some wonderful basil, too.

0:34:30 > 0:34:34Yeah. I know I've got a lot of chopping to do. You like chopping.

0:34:34 > 0:34:38If you want to do them, and I'll get the shallots on the go.

0:34:38 > 0:34:43You know, it's one of those soups that I actually have in our menu now.

0:34:43 > 0:34:44But, at the same time, you know,

0:34:44 > 0:34:47I've worked in some great kitchens for some great chefs.

0:34:47 > 0:34:49Robuchon, in France...

0:34:49 > 0:34:52Now, Robuchon is like the king of chefs, isn't he, really?

0:34:52 > 0:34:55Three-star Michelin. Yeah, he's a bit of a legend. A total legend.

0:34:55 > 0:34:58Now, a lot of people think of veg soup, but it is actually

0:34:58 > 0:35:00on the restaurant menus of three-star Michelin restaurants.

0:35:00 > 0:35:04Cos it is... If you cook it right, it is an amazing soup, isn't it? Yeah.

0:35:04 > 0:35:08I mean, Blanc uses it as well, called it Potage Quat'Saisons.

0:35:08 > 0:35:10But Robuchon did it with mussels,

0:35:10 > 0:35:13cockles, a little bit of scallops through there.

0:35:13 > 0:35:16Just fantastic. So it has a real varied appeal.

0:35:16 > 0:35:19You can use it as a backdrop for all sorts of things.

0:35:19 > 0:35:21So, it is a really good little base stock.

0:35:21 > 0:35:23And, of course, I'm using chicken stock. Yeah.

0:35:23 > 0:35:25You don't have to use chicken stock.

0:35:25 > 0:35:28You can use just water for vegetarians.

0:35:28 > 0:35:31But the chicken stock just gives it a little bit of meatiness

0:35:31 > 0:35:35and lifts everything up really, really nicely. Good.

0:35:35 > 0:35:38And celeriac, a root veg that people don't really use so much.

0:35:38 > 0:35:40I love the stuff, but...

0:35:40 > 0:35:42You know, it's great with remoulade, isn't it?

0:35:42 > 0:35:46That's salad with mustard and mayonnaise, raw, it's lovely.

0:35:46 > 0:35:48It's one of those underused vegetables,

0:35:48 > 0:35:50cos a lot of people don't know, you know, what it is like.

0:35:50 > 0:35:54The flavour is very similar to celery but it is a little bit...

0:35:54 > 0:35:56Well, I think it's sweeter as well.

0:35:56 > 0:36:00When you cook it, you've got this wonderful, you know,

0:36:00 > 0:36:02mild flavour, and you make a great puree from it.

0:36:02 > 0:36:04You can roast it in the winter as well.

0:36:04 > 0:36:07But I'm going to use it just to create a nice little base stock,

0:36:07 > 0:36:09a lovely flavour.

0:36:09 > 0:36:13A little bit of salt in there, James, just to draw out some moisture.

0:36:13 > 0:36:15We're just using some unsalted butter.

0:36:15 > 0:36:18We're going to need the carrots in with that.

0:36:19 > 0:36:22Now, Allegra, are you making a lot of soups in your restaurant?

0:36:22 > 0:36:25Yeah, we do a different daily soup and it is always seasonal.

0:36:25 > 0:36:29They change every quarter. Yeah. Yeah, good English produce.

0:36:29 > 0:36:30There you go.

0:36:30 > 0:36:33So it's like a chunky minestrone veg soup, this one, you know.

0:36:33 > 0:36:37And, I suppose, really, you could take the same soup

0:36:37 > 0:36:38and blend it in the blender.

0:36:38 > 0:36:41But I think that takes away some of the character of it.

0:36:41 > 0:36:44And I think it's a common mistake with veg soup as well.

0:36:44 > 0:36:48People just think, "I'll stick a load of stuff that's kind of in the fridge,

0:36:48 > 0:36:51"going off a bit." It's got to be with fresh produce. Fresh as a daisy.

0:36:51 > 0:36:53But also the cooking time is quite important.

0:36:53 > 0:36:56A lot of people think you just throw it in and boil it.

0:36:56 > 0:37:00Exactly. Notice how I'm using just the root veg to start off with.

0:37:00 > 0:37:03That's because we don't need to worry about the colour going on it.

0:37:03 > 0:37:06We add these fresh, vibrant colours in at the end.

0:37:06 > 0:37:08It's going to be good.

0:37:08 > 0:37:11Once we've got that going, we've got a little bit of white wine which

0:37:11 > 0:37:13we're going to deglaze the veg with.

0:37:13 > 0:37:15Take that down to nothing. It's...

0:37:16 > 0:37:21The object is to give a nice backdrop of acidity to the soup

0:37:21 > 0:37:25because we're going to finish it with some butter and cream

0:37:25 > 0:37:28so that's going to enrich it.

0:37:28 > 0:37:30You want a little bit of acidity coming through.

0:37:30 > 0:37:31We've got some water here.

0:37:31 > 0:37:34If you're vegetarian, just put twice the amount of water

0:37:34 > 0:37:35but I'm using half and half.

0:37:35 > 0:37:37Little bit of chicken stock.

0:37:37 > 0:37:42That just adds a little meatiness to the texture.

0:37:42 > 0:37:47It's coming from the veg and the meatiness is giving a stock with real substance.

0:37:47 > 0:37:49How long will you cook that for? Bring it to the boil.

0:37:49 > 0:37:52Only takes about five minutes from up to the boil

0:37:52 > 0:37:56so we've got a base that we've already made.

0:37:58 > 0:38:02Nice bit of flavouring in there.

0:38:02 > 0:38:03Really taste the celeriac.

0:38:03 > 0:38:06As well as all this stuff you're doing at the moment,

0:38:06 > 0:38:09you're also doing a lot of food festivals as well. That's right.

0:38:09 > 0:38:10Not just opening restaurants, hotels.

0:38:10 > 0:38:14I've been up here in London and had a look at the Taste of London,

0:38:14 > 0:38:16which is great.

0:38:16 > 0:38:19Next week I'm doing Taste of Bath so I need to know what's going on.

0:38:19 > 0:38:21Down your neck of the woods, then? It is, yeah.

0:38:21 > 0:38:23So it's going to be fun. Four days.

0:38:23 > 0:38:25Martin Blunos is going to be there.

0:38:25 > 0:38:27You're all doing demos and bits and pieces.

0:38:27 > 0:38:29It's celebrating not just the local produce

0:38:29 > 0:38:31but the restaurants of the area? Absolutely. It really is.

0:38:31 > 0:38:35It's a chance for us to champion what's great about the south-west,

0:38:35 > 0:38:39and Bath, it's in the Victoria Gardens.

0:38:39 > 0:38:41A stunning location right near the crescent.

0:38:41 > 0:38:44And it's going to be really, really good fun.

0:38:44 > 0:38:47Great chance to catch up with your old chums as well.

0:38:47 > 0:38:48What have we got in here, then?

0:38:48 > 0:38:51You've got your tomatoes which go in the end.

0:38:51 > 0:38:54I've got the courgettes and the peas which are going into the soup.

0:38:54 > 0:38:57Cabbage, don't cut it too long otherwise you end up

0:38:57 > 0:38:58with sort of like tagliatelle.

0:38:58 > 0:39:03Put the green veg in for the last two or three minutes of the cooking.

0:39:03 > 0:39:08This soup's texture is the chunkiness of the vegetables

0:39:08 > 0:39:11but we're going to thicken it by adding a little bit of butter.

0:39:11 > 0:39:13We call that monte au buerre

0:39:13 > 0:39:15and to finish it just a little drop of cream.

0:39:17 > 0:39:24Not too much. Just to turn its colour

0:39:24 > 0:39:26to a little bit of a creamy stock.

0:39:27 > 0:39:30Then we're going to use... Thanks for that, James.

0:39:30 > 0:39:32..some butter which we're going to whisk in.

0:39:32 > 0:39:35I've never chopped so much stuff in my life.

0:39:36 > 0:39:38Always a first.

0:39:40 > 0:39:43You favour pastry, don't you?

0:39:43 > 0:39:46You put a fair bit of butter in there, didn't you? It is.

0:39:46 > 0:39:49Quite rich, which we talked about, having the white wine

0:39:49 > 0:39:51at the beginning just to give it some balance.

0:39:51 > 0:39:54Do you want those tomatoes in? Yeah, tomatoes in.

0:39:54 > 0:39:57What we've got to do is get these lovely fresh herbs

0:39:57 > 0:40:01finished... It wouldn't be chopping? Bit more chopping to go.

0:40:01 > 0:40:02Not quite finished yet.

0:40:02 > 0:40:08Not too small so I've got some sorrel here which is fantastic.

0:40:08 > 0:40:12So sorrel, chervil and you can put the basil leaves as well.

0:40:12 > 0:40:16Really fresh. Sorrel is fantastic but it can go black, can't it,

0:40:16 > 0:40:18if it's overcooked?

0:40:18 > 0:40:21When you do cook sorrel, the first thing you notice,

0:40:21 > 0:40:26unlike spinach, is that it goes this dark green-y colour.

0:40:26 > 0:40:33And it's acidic. It gives a little bit of acidity, which is lovely.

0:40:33 > 0:40:36We're just going to chop up the herbs like so.

0:40:36 > 0:40:42They say basil should be like a man's heart, bruised but not broken.

0:40:42 > 0:40:45Who taught you that, then? I don't know. They were lying.

0:40:47 > 0:40:55Here we go. Some real nice vegetables. Very chunky.

0:40:55 > 0:40:58Last minute. Do you want me to put the chives in? Put your chives in.

0:40:58 > 0:40:59Little bit of sugar too.

0:40:59 > 0:41:02That's really fantastic. Just brings up the sweetness...

0:41:02 > 0:41:06You mentioned a lot of Michelin star chefs using this on their menu.

0:41:06 > 0:41:09They'd mix and match different things in there. Use that as a base.

0:41:09 > 0:41:11Yeah, it's a great base.

0:41:11 > 0:41:16We were saying, into this now you could put some cockles and clams

0:41:16 > 0:41:17and some mussels through it.

0:41:17 > 0:41:21Drop in some langoustines or even get in some...

0:41:21 > 0:41:23Little bit of salt.

0:41:23 > 0:41:27Pepper, at the end. Seasoning's everything. And you know what?

0:41:27 > 0:41:32This is a really lovely soup to serve because it's so fresh.

0:41:32 > 0:41:33You've got all those herbs.

0:41:33 > 0:41:36Wonderful flavours coming through there. Look.

0:41:36 > 0:41:37The colour's fantastic.

0:41:37 > 0:41:41Unlike most vegetable soups that you try, where the colour's all

0:41:41 > 0:41:43boiled out of it, really.

0:41:43 > 0:41:45You see all those bright greens

0:41:45 > 0:41:48and the colour of the herbs is really vibrant.

0:41:48 > 0:41:52Tomato still holding there as well. Absolutely.

0:41:52 > 0:41:54Remind us what that soup is again.

0:41:54 > 0:41:56This is a summer vegetable and herb soup.

0:41:56 > 0:41:57Great starter.

0:42:03 > 0:42:04There we go. Right.

0:42:04 > 0:42:08Dive into this. This looks great. Smells delicious.

0:42:08 > 0:42:09Nice to see all the stuff

0:42:09 > 0:42:13instead of it being put into a blender and whizzed around.

0:42:13 > 0:42:16So nice to see everything. That's what I think about soups.

0:42:16 > 0:42:19Do you recommend a fork with your soup?

0:42:19 > 0:42:22LAUGHTER

0:42:22 > 0:42:25Let's get the right tools.

0:42:25 > 0:42:28Here, guys. Thank you.

0:42:28 > 0:42:31Try and get everything on in one go. Is that the idea?

0:42:31 > 0:42:35Have a taste. You like your soup, Matt? I do, yeah.

0:42:35 > 0:42:38That is absolutely beautiful. That is really lovely.

0:42:38 > 0:42:41That could be a meal in itself. You're calling it a starter.

0:42:41 > 0:42:43It's 18 quid in his restaurant.

0:42:43 > 0:42:45LAUGHTER

0:42:45 > 0:42:47You could dine out for a week with that.

0:42:47 > 0:42:49It's got a really nice texture to it.

0:42:49 > 0:42:51It's really light, but still...

0:42:51 > 0:42:54You use that as a base, you could put cockles...

0:42:54 > 0:42:55Yeah, flake off...

0:42:55 > 0:42:58For instance, you've got some chicken, flake of the chicken,

0:42:58 > 0:43:01put it back in at the last minute. You've got some lamb - I know you

0:43:01 > 0:43:05don't like it at but you could use lamb stock instead of chicken stock.

0:43:05 > 0:43:08Clams and mussels, I can really imagine those in there. Delicious.

0:43:08 > 0:43:12Ron's nodding. You like that? Very nice. Very simple.

0:43:12 > 0:43:15Could do with a bigger spoon.

0:43:15 > 0:43:17Notice how I don't get any of it.

0:43:22 > 0:43:24Thanks for that, Michael. Soup-er stuff.

0:43:24 > 0:43:26Now it's time for more Keith Floyd

0:43:26 > 0:43:28who's still enjoying himself in Spain.

0:43:30 > 0:43:34You see the essence of Galician food is simply fresh produce.

0:43:39 > 0:43:41And, Hector, with your love of boats and things nautical,

0:43:41 > 0:43:43you'll be jolly impressed with these little chaps.

0:43:43 > 0:43:45They call them dornas,

0:43:45 > 0:43:48and according to a chap in the pub, they go back to the days

0:43:48 > 0:43:50when the Phoenicians used to trade along this coast.

0:43:50 > 0:43:53Not only did they extend the gentle art of boat-building,

0:43:53 > 0:43:55they no doubt brought vines as well.

0:43:55 > 0:43:57Clever people, aren't they, the Phoenicians?

0:44:01 > 0:44:03You just can't escape from these fiestas.

0:44:03 > 0:44:06And by the way, don't try letting of your rockets in this way

0:44:06 > 0:44:08unless you're completely mad, of course.

0:44:08 > 0:44:11Probably every day in Spain there is a fiesta somewhere

0:44:11 > 0:44:15no doubt celebrating the glorious victories of Christians over Moors,

0:44:15 > 0:44:19fishermen praying for bigger catches, farmers for abundant crops

0:44:19 > 0:44:21and no doubt restaurant owners for more bums on seats.

0:44:25 > 0:44:28Anyway, this is one of me bravely going where no cook has gone before.

0:44:28 > 0:44:33Home for millions, yes, millions of moule, mussels or mejillones.

0:44:33 > 0:44:36Brilliant word, that. Clive, when you finish playing

0:44:36 > 0:44:39Hans and Lotte Hass, could you come up to me, please?

0:44:39 > 0:44:42And do be very careful, it's very dangerous here.

0:44:42 > 0:44:44I want to tell our people, the customers, where we are.

0:44:44 > 0:44:46We're on a mussel rig, not an oil rig.

0:44:46 > 0:44:48They don't have those here in Spain, they have mussel rigs.

0:44:48 > 0:44:52Because on this part of the coast they provide 90% of the mussels

0:44:52 > 0:44:54the Spanish people eat throughout the country.

0:44:54 > 0:44:55That is a lot of mussels.

0:44:55 > 0:44:57Come round here and do for God's sake be careful.

0:44:57 > 0:45:00We don't want you falling over. It's a very rickety place.

0:45:00 > 0:45:03Now, mussels and the other thing they love very much are clams.

0:45:03 > 0:45:06If you see the boys over there, that's... Hi, there, guys.

0:45:06 > 0:45:08Salut! Salut.

0:45:08 > 0:45:10That wasn't rehearsed, I promise you,

0:45:10 > 0:45:13that was a genuine spontaneous reaction.

0:45:13 > 0:45:16And talking of spontaneous reactions, it's time I had one too.

0:45:16 > 0:45:20Anyway, I'm going to cook a dish of mussels and clams and one of

0:45:20 > 0:45:23the essential ingredients of Spanish cookery is sweating down onions.

0:45:23 > 0:45:26Clive, close up on the pot.

0:45:26 > 0:45:29This is about half a pint of best olive oil, a couple of pounds

0:45:29 > 0:45:33of onions and they've been cooking in there for about 20 minutes.

0:45:33 > 0:45:35And you can see, really close in there, Clive, that they

0:45:35 > 0:45:39are really translucent and soft and splendid.

0:45:39 > 0:45:41Back up to me, please.

0:45:41 > 0:45:43The next phase of this wonderful cooking sketch

0:45:43 > 0:45:46is the clams themselves. There we have the clams.

0:45:47 > 0:45:48A few clams in there.

0:45:51 > 0:45:53Stay there. Stay, stay, stay.

0:45:56 > 0:45:58Back up to me for a second.

0:45:58 > 0:46:01The other thing that is very important in Spanish cookery is

0:46:01 > 0:46:03paprika, this lovely red powder.

0:46:03 > 0:46:05And in Eastern European cookery as well,

0:46:05 > 0:46:08but the Spanish paprika is the sweetest and the best.

0:46:08 > 0:46:10With no further ado, back down to the pot,

0:46:10 > 0:46:13a good load of that in there.

0:46:13 > 0:46:16No wonder this is called the Sunshine Coast,

0:46:16 > 0:46:21the splendid red of the paprika, the golden onions, right.

0:46:23 > 0:46:25The next brilliant thing I'll do is chop up some garlic

0:46:25 > 0:46:27because the director likes chopping shots.

0:46:27 > 0:46:30He's always hoping I'm going to cut my fingers off you see.

0:46:30 > 0:46:33Again with Spanish cooking, it is not that refined,

0:46:33 > 0:46:36so they like to have their bits of garlic in fairly hefty chunks.

0:46:36 > 0:46:40I think that's enough chopping, Clive. We'll put that into the pot.

0:46:41 > 0:46:45And then the star of our little show today is in fact what we are

0:46:45 > 0:46:48here for - it is the merry mussels.

0:46:48 > 0:46:51And I just happen to have caught some.

0:46:54 > 0:46:55There we are.

0:46:56 > 0:47:00A splendid bag of the finest Spanish mussels tied with

0:47:00 > 0:47:03a nautical not which you just unleash like that.

0:47:04 > 0:47:05Take out the...

0:47:05 > 0:47:08By the way, if you hear any explosions going on it's not people

0:47:08 > 0:47:10shooting us although I know some of you would quite like to.

0:47:10 > 0:47:14It's fiesta time here and there are explosions, there are bands,

0:47:14 > 0:47:18fanfares, because this week here in Galicia is a celebration

0:47:18 > 0:47:22of what is good about life which is fish and wine.

0:47:22 > 0:47:23Back over to the pot.

0:47:23 > 0:47:27You see there, the clams are beginning to open.

0:47:27 > 0:47:29I put those in first because they take longer to open

0:47:29 > 0:47:31and now we put the mussels in.

0:47:31 > 0:47:34And you couldn't get any fresher than this.

0:47:34 > 0:47:37Right. That's the mussels.

0:47:37 > 0:47:38Stay there.

0:47:38 > 0:47:40Stir those round.

0:47:40 > 0:47:46Just to recap, we have a load of olive oil, about half a pint.

0:47:46 > 0:47:48A couple of pounds of onions sweated down for 20 minutes.

0:47:48 > 0:47:52The clams for about five minutes, the mussels and the paprika

0:47:52 > 0:47:58and finally now into that goes some fresh tomato sauce.

0:48:00 > 0:48:01Into that like that.

0:48:02 > 0:48:04A couple of bay leaves.

0:48:04 > 0:48:06And backup to me, please, Clive.

0:48:06 > 0:48:09If only I had I had the lid I would put it on for about 20 minutes

0:48:09 > 0:48:11but I seem to have left it on the boat.

0:48:11 > 0:48:14Close up on there and get me out of trouble.

0:48:16 > 0:48:18Stupid me, it was there all the time.

0:48:18 > 0:48:21Anyway, along with the mussels, clams and oysters also thrive

0:48:21 > 0:48:23in Galicia's rias.

0:48:23 > 0:48:26A ria is a sort of lowland estuary

0:48:26 > 0:48:28and the Romans, who had a highly developed food sense,

0:48:28 > 0:48:31harvested the wonderful bounty from these shores 2,000 years ago.

0:48:33 > 0:48:36This is an old Roman cemetery, a compositum,

0:48:36 > 0:48:37being excavated at the moment.

0:48:37 > 0:48:41But subsequent generations have also used it to bury the dead.

0:48:41 > 0:48:44But wherever the Romans lived, worked and died,

0:48:44 > 0:48:47you will find the ubiquitous oyster shell.

0:48:47 > 0:48:49I think that's enough archaeology.

0:48:49 > 0:48:52Back to the mussels and clams and tomato sauce.

0:48:52 > 0:48:54The Romans didn't have tomatoes by the way.

0:48:54 > 0:48:56There we are, dear boy. I don't speak any Spanish.

0:48:56 > 0:48:59Muchas gracias. De nada.

0:49:00 > 0:49:02Can I have...?

0:49:05 > 0:49:07What do you think?

0:49:07 > 0:49:09HE SPEAKS SPANISH

0:49:12 > 0:49:14Any fear of a translator at all?

0:49:14 > 0:49:16HE SPEAKS SPANISH

0:49:17 > 0:49:19'Anyway, who needs an interpreter?

0:49:19 > 0:49:21'He is saying this food will satisfy anyone,

0:49:21 > 0:49:24'from a humble working man to a mighty politician and it also looks

0:49:24 > 0:49:28'so good it will please the eye of an artist.'

0:49:31 > 0:49:33I think he likes it.

0:49:38 > 0:49:43So, my dear Hector, my gastronomic foray is nearly complete.

0:49:43 > 0:49:46This trip has reinforced my belief that religion,

0:49:46 > 0:49:48art and cooking are all intertwined,

0:49:48 > 0:49:52running as in one single thread through all of our lives.

0:49:52 > 0:49:55And as my chum on the boat said, the dish of mussels was good enough for

0:49:55 > 0:49:59any man whether a fishermen, an artist or a politician.

0:50:00 > 0:50:04So I thought I would cook at Moncho Villa's restaurant for the top man

0:50:04 > 0:50:07in these parts, the president of Galicia himself, Senor Fraga,

0:50:07 > 0:50:11one-time ambassador at the Court of St James, a noted gourmet,

0:50:11 > 0:50:15a spirited sportsman and in fact a gentleman and a scholar.

0:50:17 > 0:50:21In a very fair competition, we have one fish dish and one meat dish

0:50:21 > 0:50:24and in fact this is a perfectly normal coin.

0:50:24 > 0:50:26OK.

0:50:26 > 0:50:28Heads for the fish, tails for the beef.

0:50:28 > 0:50:31We just spin that, then we get on with it.

0:50:31 > 0:50:34That's it, you're doing the beef. No, no, it's honestly fair.

0:50:35 > 0:50:37English rules, English rules. Anyway...

0:50:37 > 0:50:40So you do the beef. Thank you. Good man.

0:50:40 > 0:50:43This is a recipe Moncho explained to me about five minutes ago

0:50:43 > 0:50:46by the way. It's very much a Galician dish.

0:50:50 > 0:50:53The salmon goes on to a bed of onions and garlic and the olive oil.

0:50:56 > 0:50:58Seal it on both sides.

0:50:58 > 0:51:01As usual fish should always be quite lightly cooked.

0:51:03 > 0:51:06We are doing very well here, Clive, actually.

0:51:06 > 0:51:08Next we put in some clams.

0:51:17 > 0:51:18Clams go in.

0:51:19 > 0:51:21Then the local wine,

0:51:21 > 0:51:23which is terribly nice stuff actually.

0:51:28 > 0:51:29A little bit of fish stock.

0:51:30 > 0:51:33Back up to me for a second, Clive.

0:51:33 > 0:51:35As usual there are some very good preparations on the market

0:51:35 > 0:51:37these days for fish stock

0:51:37 > 0:51:40if you can't be bothered to boil the heads and things down yourself.

0:51:40 > 0:51:42A couple of tablespoonfuls of that.

0:51:47 > 0:51:48Some parsley.

0:51:59 > 0:52:00That's absolutely brilliant.

0:52:00 > 0:52:04What's going on here? It's bueno. Bueno. Vino.

0:52:08 > 0:52:13Excellent. Shin of beef, marinated in garlic, fried in olive oil.

0:52:13 > 0:52:15Look at my one, while I get something else. Thanks.

0:52:17 > 0:52:21I now I add into my sauce a little bit of mustard.

0:52:24 > 0:52:27Prepared Dijon mustard.

0:52:37 > 0:52:40Let that bubble and simmer for about three or four minutes

0:52:40 > 0:52:43until the clams open and then either one of two things will happen.

0:52:43 > 0:52:45I shall become a Knight Chevalier of Spain

0:52:45 > 0:52:49and become president or something like that or a duke or a baron,

0:52:49 > 0:52:52or be dragged away in chains and thrown into some castle

0:52:52 > 0:52:53and left to rot forever and a day.

0:52:53 > 0:52:55Back on the pot, old bean.

0:52:58 > 0:53:00The salmon will only take a few more minutes

0:53:00 > 0:53:03but the marinated beef, once browned in the wine, olive oil

0:53:03 > 0:53:06and garlic, goes into a hot oven for about an hour.

0:53:07 > 0:53:10By the way, it is very important to marinade the shin of beef,

0:53:10 > 0:53:12about three pounds, for 24 hours.

0:53:12 > 0:53:16Not six or 12 but 24, otherwise it just won't work.

0:53:18 > 0:53:20So now for the moment of truth.

0:53:21 > 0:53:23Salmon.

0:53:27 > 0:53:29Very good.

0:53:29 > 0:53:30He liked it. He really did,

0:53:30 > 0:53:33and wanted instantly to make me Minister for Food and Culture.

0:53:33 > 0:53:35But sadly I had to decline.

0:53:36 > 0:53:38Very well cooked.

0:53:38 > 0:53:42And I think this combination of sea and river is very good.

0:53:42 > 0:53:44Good, I'm delighted.

0:53:45 > 0:53:48Moncho's shin of beef is absolutely fabulous.

0:53:48 > 0:53:51Remember I told you he seared it in hot fat, placed it in the oven

0:53:51 > 0:53:54with the marinade, and just left it for an hour or two.

0:53:54 > 0:53:56But it's so tender and so delicious

0:53:56 > 0:54:00it's like the sort of stews you get down in the south of France.

0:54:00 > 0:54:02The cowboys down there in the Camargue.

0:54:02 > 0:54:03They make this kind of thing.

0:54:03 > 0:54:07It's, you know, it's that lovely warm feeling of something

0:54:07 > 0:54:09simply but lovingly cooked and lovingly prepared.

0:54:09 > 0:54:10It's absolutely magnificent.

0:54:10 > 0:54:12It's muy bueno. Gracias.

0:54:16 > 0:54:17This is a queimada,

0:54:17 > 0:54:22and every serious Galician meal ends with this amazingly alcoholic brew.

0:54:22 > 0:54:25It goes back to the days when people really believed in

0:54:25 > 0:54:26witches and evil spirits,

0:54:26 > 0:54:29and if you want to do this at home, then you need a bottle of marc -

0:54:29 > 0:54:32that's the spirit distilled from skins of the grape -

0:54:32 > 0:54:35lashings of strong red wine, fruit and sugar.

0:54:35 > 0:54:39Let the alcohol burn for 20 minutes or so, stirring constantly.

0:54:39 > 0:54:41The result is designed to keep witches at bay

0:54:41 > 0:54:44and give you the most monstrous hangover.

0:54:44 > 0:54:46THEY SPEAK OWN LANGUAGE

0:54:52 > 0:54:54Well, I think by the time I've had a few of these,

0:54:54 > 0:54:56it'll be very difficult to say to the president of

0:54:56 > 0:54:57Galicia and Moncho,

0:54:57 > 0:54:59that it is a wonderful drink.

0:54:59 > 0:55:01It does remind me of that stuff we had up on the Orkneys -

0:55:01 > 0:55:04of course, another Celtic bastion of severe heavy drinking.

0:55:04 > 0:55:06But this, with its sort of marc-y taste,

0:55:06 > 0:55:09the grapey taste of the wine and the fruit and the sugar,

0:55:09 > 0:55:10it is...

0:55:10 > 0:55:13Well, it's got to be the, you know, the fuel of the '90s,

0:55:13 > 0:55:15it really has - the rocket fuel of the '90s.

0:55:15 > 0:55:18It's fabulous. Absolutely fabulous. It's really good, isn't it?

0:55:18 > 0:55:21I hope it is good, yes.

0:55:21 > 0:55:22Ah.

0:55:22 > 0:55:25But next time we will have more time for doing it.

0:55:25 > 0:55:27Well, I mean, just to finish drinking this one...

0:55:27 > 0:55:30This one was actually a very quick or fast queimada,

0:55:30 > 0:55:32on the brew.

0:55:32 > 0:55:34No. But for the way of doing it...

0:55:37 > 0:55:38HE SIGHS

0:55:38 > 0:55:42Bring me some woad and some maidens immediately!

0:55:47 > 0:55:50Once again, Keith's showing us how it's done. Great stuff.

0:55:50 > 0:55:52Now, as ever on Best Bites, we're looking back

0:55:52 > 0:55:55at some of the tastiest recipes from the Saturday Kitchen archives.

0:55:55 > 0:55:59Still to come on today's show, it's Omelette Challenge time,

0:55:59 > 0:56:03as Jun Tanaka and some bloke called Matt Tebbutt square up at the hobs.

0:56:03 > 0:56:07Paul Hollywood's here with a dish that will focaccia your attention.

0:56:07 > 0:56:11He makes an Italian and Cypriot inspired tiered focaccia bread.

0:56:11 > 0:56:14And Sarah Beeny faces her food heaven or her food hell.

0:56:14 > 0:56:16Did she get her food heaven,

0:56:16 > 0:56:18smoked haddock cakes with wild watercress and beurre blanc,

0:56:18 > 0:56:21or her food hell, dark chocolate and coffee terrine

0:56:21 > 0:56:22with coffee creme anglaise?

0:56:22 > 0:56:24They can find out what she got at the end of the show.

0:56:24 > 0:56:27Next up, it's the culinary world's very own Peaky Blinder,

0:56:27 > 0:56:30Glynn Pernell, and he's getting a little help from

0:56:30 > 0:56:32the fantastic Mr Stein.

0:56:32 > 0:56:35It's the man they call - I've got to do it again - the Yummy Brummie.

0:56:35 > 0:56:37No less, Glynn Purnell.

0:56:37 > 0:56:39Hi, Rick, how are we? What are you cooking, Glynn?

0:56:39 > 0:56:40It looks like a bit of duck happening.

0:56:40 > 0:56:43We've got a bit of duck. We've got a selection of veg.

0:56:43 > 0:56:44What do you want me to do?

0:56:44 > 0:56:47OK, so if you want to split the radishes...? Keep the ends?

0:56:47 > 0:56:49Cos I think they're quite nice as the salad part.

0:56:49 > 0:56:50And you can eat them. Exactly.

0:56:50 > 0:56:52So, the duck... I'll get on with that. OK.

0:56:52 > 0:56:55So we've got a bit of roast duck, as an alternative to steak or lamb.

0:56:55 > 0:56:59You can take the fat off completely and fry it like a...

0:56:59 > 0:57:00like a steak if you wanted to.

0:57:00 > 0:57:02But we're going to keep the fat on.

0:57:02 > 0:57:04We're going to render it down as it cooks.

0:57:04 > 0:57:06Keep the fat if you render it down... Exactly.

0:57:06 > 0:57:09It makes lovely roast potatoes. So if we just...

0:57:09 > 0:57:12In fact, it makes the only roast potatoes, in my view.

0:57:12 > 0:57:15So if you just want to... Duck or goose fat. I'll shut up now.

0:57:15 > 0:57:18So we've got... We're just going to slash the duck,

0:57:18 > 0:57:20so we're not going all the way through to the flesh,

0:57:20 > 0:57:21we're just taking...

0:57:23 > 0:57:24What Duck is it, Glynn?

0:57:24 > 0:57:27This is a Creedy Carver, so this is a... Right. What's that?

0:57:27 > 0:57:28A Creedy Carver.

0:57:28 > 0:57:30Oh, the duck. Yes, the duck, and so it's...

0:57:30 > 0:57:32It's like a nice beautiful sort of white-looking bird.

0:57:32 > 0:57:34Just tell me, I mean, you know...

0:57:34 > 0:57:36People are a bit, sort of, rude about Birmingham food.

0:57:36 > 0:57:40I happen to think Birmingham's in for a big...

0:57:40 > 0:57:42real big growth of great cooking,

0:57:42 > 0:57:46but, at the moment, there's just you and lovely Indian restaurants,

0:57:46 > 0:57:49in my view. I don't, you know... No, exactly, but...

0:57:49 > 0:57:51I'm probably maligning a lot of really good restaurants there.

0:57:51 > 0:57:53I mean, Birmingham is sort of exploding on some

0:57:53 > 0:57:56of the independent restaurants, and not just Michelin stars.

0:57:56 > 0:57:57There's four one-stars now,

0:57:57 > 0:57:59but also we've got lots of independent restaurants,

0:57:59 > 0:58:02cafes and things like that, so we've got that going on.

0:58:02 > 0:58:04Also, believe it or not, there's

0:58:04 > 0:58:06a food festival in the centre of Birmingham

0:58:06 > 0:58:08on the 3rd and 4th of July.

0:58:08 > 0:58:10And maybe I'll be there, so...

0:58:10 > 0:58:11And you can go there.

0:58:11 > 0:58:14It's in Victoria Square, so it's in the centre, which is great.

0:58:14 > 0:58:16But I think, to be honest with you,

0:58:16 > 0:58:18this, sort of, idea that all we do is curry, it's...

0:58:18 > 0:58:20Yes, we do do a great curry,

0:58:20 > 0:58:22but, you know, we've got other restaurants.

0:58:22 > 0:58:24We've got different styles of cooking, which is fantastic, so...

0:58:24 > 0:58:27So we've got our curd. Do you want to shred me some mint, please?

0:58:27 > 0:58:30Yeah, I'll shred some mint. What can I put in with the dressing?

0:58:30 > 0:58:32You need to do the dressing for me, don't you?

0:58:32 > 0:58:34So the duck, as you can see, we've put into a warm pan.

0:58:34 > 0:58:37We're bringing it up. So we've got our elderflower going in there.

0:58:37 > 0:58:40So, it's elderflower cordial. Lovely idea.

0:58:40 > 0:58:42And this, you'll give it the...

0:58:42 > 0:58:44Rather than using honey or sugar or whatever,

0:58:44 > 0:58:46this is more of a cleaner sort of flavour.

0:58:46 > 0:58:48Did you put elderflowers in it as well? You could actually.

0:58:48 > 0:58:50What'd be nice is if you can get some fresh elderflowers,

0:58:50 > 0:58:52which you can go picking yourself. Yeah.

0:58:52 > 0:58:55Obviously making sure that they're not in anybody else's garden.

0:58:55 > 0:58:58LAUGHTER What it called? It's scrumping?

0:58:58 > 0:58:59No stealing. Scrumping.

0:58:59 > 0:59:02Otherwise you won't get hit on the buttocks with a panel,

0:59:02 > 0:59:04you'll be shot, OK? Especially in some areas of Birmingham.

0:59:04 > 0:59:05I sense there's a story there.

0:59:05 > 0:59:08I sense there's something... Yeah, I got caught scrumping once.

0:59:08 > 0:59:11Yeah, yeah, I've been caught, yeah. I think everybody did.

0:59:11 > 0:59:14Well, it was a... So the mixture, you've got my vinaigrette for me.

0:59:14 > 0:59:17Yeah, got that. Put the radish in the bowl for me. There we go.

0:59:17 > 0:59:19And if you want to shred me a little bit of mint.

0:59:19 > 0:59:20I will indeed shred you a little bit of mint.

0:59:20 > 0:59:24And that's for the peas, so we've got a little bit of mint oil,

0:59:24 > 0:59:25shredded mint.

0:59:25 > 0:59:26We've got some raw peas... Right.

0:59:26 > 0:59:29..which we're using the raw peas because they're a little bit

0:59:29 > 0:59:31bitter, and we use the sweetness of the elderflower

0:59:31 > 0:59:34and the goat's curd, which is going to cut through the duck.

0:59:34 > 0:59:36So the duck, as you can see... It sounds really good.

0:59:36 > 0:59:40So, does this feature in your restaurant? You've got...

0:59:40 > 0:59:42You've got your main Michelin restaurant.

0:59:42 > 0:59:43You've got the bistro as well.

0:59:43 > 0:59:46What's the difference in...? Yeah, the bistro's more casual dining.

0:59:46 > 0:59:49Yeah. A little bit more, sort of, rustic, which is great.

0:59:49 > 0:59:52Families eat there as well, which as really, really popular.

0:59:52 > 0:59:53But obviously Purnell's itself,

0:59:53 > 0:59:55it's eight years old in July, and so...

0:59:55 > 0:59:58And dare I say it, a tad on the pricey side? You know?

0:59:58 > 1:00:01Well... I won't lie to you.

1:00:01 > 1:00:03We've had this conversation with the...

1:00:03 > 1:00:05Price wars! I think basically you pay for what you get there.

1:00:05 > 1:00:09There you go. So remember that whole roasted monkfish you did?

1:00:09 > 1:00:10Yes, I did, actually. You came...

1:00:10 > 1:00:12Brian Turner... You came... You came for dinner...

1:00:12 > 1:00:14This is turning into the Brian Turner Show.

1:00:14 > 1:00:16The duck... The duck in the oven for...

1:00:16 > 1:00:18That's going to take about six to eight minutes.

1:00:18 > 1:00:20You can leave it for a little bit longer

1:00:20 > 1:00:22if you want it a little bit more cooked. OK.

1:00:22 > 1:00:23But like on any good cookery programme,

1:00:23 > 1:00:25we've got another one cooked for us.

1:00:25 > 1:00:27Which one? Add the mint in there for me, Rick.

1:00:27 > 1:00:28But isn't it resting now, Glynn,

1:00:28 > 1:00:30that's the really important bit?

1:00:30 > 1:00:31What is this going in there, then?

1:00:31 > 1:00:34This is mint oil, and we've got some fresh mint. Oh, lovely.

1:00:34 > 1:00:36Season them up for me, give them a little mix.

1:00:36 > 1:00:39So duck, which we've rested... I'm just going to have a look.

1:00:39 > 1:00:41I mean, one of the things I was very impressed with -

1:00:41 > 1:00:43I've got to taste this -

1:00:43 > 1:00:48when I went to Purnell's was just how attractive all the food

1:00:48 > 1:00:50looked on the plate. Very, you know...

1:00:50 > 1:00:53well, as befits a Michelin-starred restaurant.

1:00:53 > 1:00:56You have to have that Michelin look.

1:00:56 > 1:00:58I mean, I must admit, when Rick came to the restaurant,

1:00:58 > 1:01:00Rick Stein had booked in, and I thought to myself,

1:01:00 > 1:01:02"I want to cook that guy some fish."

1:01:02 > 1:01:04It was probably one of the most, sort of,

1:01:04 > 1:01:06nerve-racking times of my career. Oh, dear, oh, dear.

1:01:06 > 1:01:11Cos I used to get my dad to tape your programmes as a kid. Really?

1:01:11 > 1:01:11Yeah, as a kid.

1:01:11 > 1:01:14So I used to come home after being shouted at all day at the kitchen,

1:01:14 > 1:01:16and I used to get called Glenda in the kitchen.

1:01:16 > 1:01:18Called what? Glenda, they used to call me. Oh.

1:01:18 > 1:01:20So I used to come home thinking,

1:01:20 > 1:01:22"Thank God we've got Keith Floyd tapes

1:01:22 > 1:01:24"and Rick to watch when I get home." Oh.

1:01:24 > 1:01:26Just to, sort of, keep that enthusiasm, and also just so...

1:01:26 > 1:01:30As you said earlier about TV, it's the romantic side of it, you know?

1:01:30 > 1:01:32The boats and the... It was fantastic.

1:01:32 > 1:01:34Right, so we've got some duck sauce reducing.

1:01:34 > 1:01:37Did you get any chefs saying, "Why do you want to be a chef?"

1:01:37 > 1:01:39"I want to be on TV."

1:01:39 > 1:01:41I get them... Yeah.

1:01:41 > 1:01:43I don't think it's a very good thing to say to

1:01:43 > 1:01:44somebody with restaurants, do you?

1:01:44 > 1:01:47No, I think for me, from the age of 12, I always wanted to open

1:01:47 > 1:01:50a restaurant, and I wrote it down in my schoolbook,

1:01:50 > 1:01:51and my dad dug it out.

1:01:51 > 1:01:52It's written in a Berol pen.

1:01:52 > 1:01:54"I want to open a restaurant in Birmingham, blah blah blah."

1:01:54 > 1:01:56It was just my dream. My dad got it out from...

1:01:56 > 1:01:58Believe it or not, I'm 40, Rick.

1:01:58 > 1:02:00And actually we share the same birthday, the 4th of January.

1:02:00 > 1:02:01Well, we do. How old were you?

1:02:01 > 1:02:04How old were you when you wrote this little dream?

1:02:04 > 1:02:05I was 12, round about that.

1:02:05 > 1:02:08And my dad dug that out for me. So you've always known.

1:02:08 > 1:02:10I've got it in the kitchen at home now, so... So what do you think?

1:02:10 > 1:02:13Why do you think people want to spend all those hours,

1:02:13 > 1:02:15antisocial hours, both of you, in kitchens,

1:02:15 > 1:02:16working when everybody else is...

1:02:16 > 1:02:18I think part of it is the camaraderie.

1:02:18 > 1:02:20I mean, it is, you know, you do love the banter.

1:02:20 > 1:02:22It's probably a bit like backstage at a theatre.

1:02:22 > 1:02:24At a theatre, yeah. Yeah.

1:02:24 > 1:02:26It's, sort of, like, it's what people don't see.

1:02:26 > 1:02:28It's all the effort that goes into

1:02:28 > 1:02:31learning dance routines and practising... Yeah.

1:02:31 > 1:02:34It's the same with cooking. Yeah. All the prep. But I've been...

1:02:34 > 1:02:36Right, stop chatting the girls up, Rick.

1:02:36 > 1:02:37Do you want to carve the duck for me?

1:02:37 > 1:02:40Do you want to carve that? You carve it so beautifully.

1:02:40 > 1:02:42Let him get on with it. Do you want to go and sit with the girls

1:02:42 > 1:02:44and I'll carry on? Right, so if you carve that for me, Rick,

1:02:44 > 1:02:47so it's cut nice and big... I like talking to girls.

1:02:47 > 1:02:48I like talking to you, though.

1:02:50 > 1:02:52He's so sweet, isn't he? Right, OK, so...

1:02:52 > 1:02:55To season it up, we've got our little sauce here,

1:02:55 > 1:02:59which we're going to put in our jug. Good, good.

1:02:59 > 1:03:01Well, this is smelling and looking absolutely wonderful.

1:03:01 > 1:03:04So we've made the sauce in the pan, so we've taken the duck out,

1:03:04 > 1:03:07glazed it with a bit of white wine, some bay leaves,

1:03:07 > 1:03:09little bit of... a little bit of thyme.

1:03:09 > 1:03:12Oh, yeah. I like that. A sauce which is basically a nice brown stock.

1:03:12 > 1:03:15You can use duck if you've got the bones or, if not, a beef one.

1:03:15 > 1:03:16Right.

1:03:16 > 1:03:18Or a... Or a brown chicken one.

1:03:18 > 1:03:20And basically you can call it a jus, if you want,

1:03:20 > 1:03:21but I just call it...

1:03:21 > 1:03:24You're not calling it a jus, not coming from Birmingham.

1:03:24 > 1:03:25Gravy. Gravy! Gravy. Ooh, gravy!

1:03:25 > 1:03:27Not lumpy like our mum's.

1:03:27 > 1:03:29Did she make lumpy gravy? She did a bit, yeah.

1:03:29 > 1:03:30It tasted OK, but you'd just have to...

1:03:30 > 1:03:32You know when you carve the meat... Yeah?

1:03:32 > 1:03:34You'd just have to carve the gravy as well.

1:03:34 > 1:03:37So you'd say, "One slice or two?" "Just the one slice of gravy, Mum."

1:03:37 > 1:03:42Even... So... Even the dog used to avoid the lumps.

1:03:42 > 1:03:44You know when you give the dog a bit of dinner? She...

1:03:44 > 1:03:46Even the dog used to eat around it,

1:03:46 > 1:03:48and how they did that, I don't know. Brilliant.

1:03:48 > 1:03:51Right, OK, anyway... My mum's going to kill me after this show.

1:03:51 > 1:03:52I'm going to be disowned.

1:03:52 > 1:03:54That's so sweet. Right, so...

1:03:54 > 1:03:55So we've got our... Right, here it comes.

1:03:55 > 1:03:57This is the bit I'm waiting for.

1:03:57 > 1:03:59This is... So we got our curd with the...

1:03:59 > 1:04:01You can use cream cheese if you wanted to as well, and it's...

1:04:01 > 1:04:05Although it's quite rich, cos of the acidity of the elderflowers,

1:04:05 > 1:04:07it sort of cuts through the duck. Uh-huh.

1:04:07 > 1:04:10You've carved that up beautifully. Oh, thank you.

1:04:10 > 1:04:12And then have you got your season it up?

1:04:12 > 1:04:14A little bit of pepper if you want, or a little bit of ginger.

1:04:14 > 1:04:16I love the duck breast, though,

1:04:16 > 1:04:18and you don't get it in restaurants as much as...

1:04:18 > 1:04:20Well, you do in France obviously. In France you do.

1:04:20 > 1:04:24It's such a great restaurant cut of meat, isn't it, really? It is, yeah.

1:04:24 > 1:04:27It's beautiful. You've got the beautiful fat. Poultry.

1:04:27 > 1:04:30If you want to take the fat off and use it more like a steak, you can.

1:04:30 > 1:04:33But more, like, pan-fry it, a little bit more aggressively. Yeah.

1:04:33 > 1:04:36Not aggressive as in throwing the pans around, just as in the heat.

1:04:36 > 1:04:39Yeah? So you're not one of those chefs that throws pans around?

1:04:39 > 1:04:42Well, the far protects it, though, doesn't it?

1:04:42 > 1:04:45It gives it more flavour. I've had to... We've all had to...

1:04:45 > 1:04:46We've grown up, haven't we?

1:04:46 > 1:04:49Right, OK, so we've got the peas, which are raw peas... Right.

1:04:49 > 1:04:52..which are going to go around are like that.

1:04:52 > 1:04:53Right. And then it's just the...

1:04:56 > 1:04:59And then we've got our sauce, we've got our little jug here,

1:04:59 > 1:05:02which I'm going to attempt to pour into this...into there,

1:05:02 > 1:05:05and we're going to serve that at the table.

1:05:06 > 1:05:08All right, jazz hands.

1:05:08 > 1:05:11Ta-da! Ta-da! Jazz hands. You see that? I'm a professional.

1:05:11 > 1:05:12Arlene is going to judge the jazz hands.

1:05:12 > 1:05:15- I am. That's the competition. - Yeah, exactly.

1:05:15 > 1:05:16So we've got a lovely...

1:05:16 > 1:05:19We've got a lovely roast piece of Creedy Carver duck.

1:05:19 > 1:05:26We've got some fresh peas with mint and some curd with elderflowers.

1:05:26 > 1:05:28A painting on a plate. We had summer on a plate,

1:05:28 > 1:05:30and now we've got a painting on a plate. Thank you, Rick.

1:05:30 > 1:05:32- Beautiful. - Wow.

1:05:35 > 1:05:37OK.

1:05:39 > 1:05:41Well... Lovely.

1:05:41 > 1:05:43I'll leave you to the... Oh.

1:05:43 > 1:05:46And a few of our pea shoots on there as well. Fabulous.

1:05:46 > 1:05:47- Lovely. Wow. - Oh.

1:05:47 > 1:05:51Right, and I shall do the honours. Yes, please. Mmm.

1:05:51 > 1:05:55A little bit of the gravy - minus the lumps, Mum, sorry. That's so...

1:05:55 > 1:05:58I love the sauces were you take all the natural juices from the pan...

1:05:58 > 1:05:59Yes, definitely. Tuck in.

1:05:59 > 1:06:01..then you don't have to think about it, do you? Tuck in.

1:06:01 > 1:06:03I'm going to be there.

1:06:03 > 1:06:05I love duck. Just taste the...

1:06:05 > 1:06:07So do I. Taste the curd to go with the duck -

1:06:07 > 1:06:10that little bit of acidity and the floral flavour of the elderflower -

1:06:10 > 1:06:12and then you've got the bitterness of the peas...

1:06:12 > 1:06:14Yeah. ..and the sweet pepperiness of the radishes,

1:06:14 > 1:06:17so, for me, that's... It's lovely. Absolutely lovely.

1:06:21 > 1:06:24Glynn definitely knows how to knock together a bit of grub, doesn't he?

1:06:24 > 1:06:27Right, now time for the Omelette Challenge and a chance for you to

1:06:27 > 1:06:29see my first-ever appearance on Saturday Kitchen,

1:06:29 > 1:06:32all the way back in 2007. Enjoy.

1:06:33 > 1:06:34Right, let's get down to business.

1:06:34 > 1:06:36All the chefs that come on to the show battle it out

1:06:36 > 1:06:38against the clock and each other to test how fast

1:06:38 > 1:06:41they can make a three-egg omelette. They say it's not competitive.

1:06:41 > 1:06:43They're jumping around already.

1:06:43 > 1:06:44The top ten times are pretty impressive,

1:06:44 > 1:06:49with one right at the top of our leaderboard with 26 seconds,

1:06:49 > 1:06:50an incredible time.

1:06:50 > 1:06:52Ridiculous. So, guys, have you been practising?

1:06:52 > 1:06:56No, I know you have. You were practising last night. I'm ashamed.

1:06:56 > 1:06:57I admit it.

1:06:57 > 1:06:59They said while that little VT was on,

1:06:59 > 1:07:02you said you reckon you've got it down to about 50 seconds.

1:07:02 > 1:07:03Yes, I know. I'm embarrassed.

1:07:03 > 1:07:06This one reckons he can get it down to 30 seconds.

1:07:06 > 1:07:08Now I'm going to completely mess it up.

1:07:08 > 1:07:09We're about to find out.

1:07:09 > 1:07:11This is the difference when they go live on TV. Great.

1:07:11 > 1:07:13Anyway, you were practising last night in your kitchen?

1:07:13 > 1:07:16Yeah, I was. But the most important thing...

1:07:16 > 1:07:18He did it without all the chefs in the kitchen, so you let all

1:07:18 > 1:07:21the chefs go, because you were practising it on your own.

1:07:21 > 1:07:22OK, general rules apply.

1:07:22 > 1:07:24It must be a three-egg omelette cooked as fast as you can.

1:07:24 > 1:07:27You can use milk, cream, butter, whatever you want. Right.

1:07:27 > 1:07:29Put it in there. A seasoned three-egg omelette,

1:07:29 > 1:07:32folded, cooked as fast as you can. OK. Time starts when I say.

1:07:32 > 1:07:35It stops as soon as the omelette hits the plate. Are you ready? Yeah.

1:07:35 > 1:07:36Will practise pay off?

1:07:36 > 1:07:38Three, two, one, go.

1:07:40 > 1:07:43Stop looking at him and concentrate on what you're doing!

1:07:43 > 1:07:47Yeah, I don't really like shell in there. Yeah, take the shell out.

1:07:50 > 1:07:53No, look at him go! He's going.

1:07:53 > 1:07:56Practice paying off. Scrambled egg! Scrambled egg!

1:07:56 > 1:07:58No, it's scrambled egg...

1:07:58 > 1:08:01GONG CRASHES That is an omelette. Oh, man!

1:08:02 > 1:08:04I can't believe he done that.

1:08:04 > 1:08:06Come on, Matt. No...

1:08:06 > 1:08:08GONG CRASHES

1:08:08 > 1:08:10Scrambled egg!

1:08:12 > 1:08:13Matt...

1:08:16 > 1:08:20If you... If you've booked a table in Matt's restaurant tonight,

1:08:20 > 1:08:22don't choose an omelette.

1:08:22 > 1:08:23It's not that bad.

1:08:23 > 1:08:26Have you seasoned it? Oh, yeah, I forgot about that.

1:08:26 > 1:08:27It's not that bad.

1:08:27 > 1:08:30It's not that good either, though, is it really?

1:08:30 > 1:08:34I think... It's possible, it's all right.

1:08:34 > 1:08:37Right, look at that. Let's have a look.

1:08:37 > 1:08:39Now, I actually thought this was going to be scrambled egg,

1:08:39 > 1:08:43but it's not - it is actually an omelette. I'll give you that.

1:08:43 > 1:08:44You show-off.

1:08:44 > 1:08:46I can't believe you did that.

1:08:46 > 1:08:50Is it all right? It's all right, yeah. Yeah. It's all right.

1:08:50 > 1:08:52Man, look what you've done to mine.

1:08:52 > 1:08:55Right, Matt, how do you think you've done?

1:08:55 > 1:08:59Do you think you've beaten 50 seconds? Off to the bin, now.

1:08:59 > 1:09:00Beaten 50 seconds?

1:09:00 > 1:09:03You're on the board, so how do you think you've done? Am I?

1:09:03 > 1:09:07As long as I beat Bryn or Tana, I'll be all right.

1:09:07 > 1:09:08But I bet I haven't, have I?

1:09:11 > 1:09:13Who did you want to beat? Bryn.

1:09:13 > 1:09:15Bryn... Down here. Where is he?

1:09:15 > 1:09:18With 57 seconds... Here somewhere...

1:09:18 > 1:09:20There. There, you've beaten him.

1:09:20 > 1:09:22Have I? Yeah. Hey.

1:09:22 > 1:09:25That's all right. You'd have actually made two by then.

1:09:25 > 1:09:26In 29 seconds...

1:09:26 > 1:09:29Oh. ..an unbelievably quick time. APPLAUSE

1:09:29 > 1:09:32And his first time on the show. Really?

1:09:32 > 1:09:35But did you do it three seconds quicker?

1:09:35 > 1:09:36Good lord.

1:09:43 > 1:09:46Just look at you. Seriously, I didn't...

1:09:46 > 1:09:48How do you think you've done? You did it in 29 seconds?

1:09:48 > 1:09:51I thought that was about a minute for you.

1:09:51 > 1:09:55You did it... You did it, and I can't believe this, actually,

1:09:55 > 1:09:58in 20 seconds dead.

1:09:58 > 1:10:01What? No way! CHEERING AND APPLAUSE

1:10:01 > 1:10:03Congratulations. There you go.

1:10:03 > 1:10:04Oh, he's going to be upset.

1:10:04 > 1:10:08So, I'm sorry, but Michel Roux...

1:10:11 > 1:10:13..and there's about five Michelin-star chefs

1:10:13 > 1:10:16that I'm having to take off. LAUGHTER

1:10:16 > 1:10:19I'll leave a couple of them on there. Unbelievable time.

1:10:19 > 1:10:22Well done, boys. Good lord. Absolutely unbelievable. 20 seconds.

1:10:22 > 1:10:23Show-off.

1:10:27 > 1:10:29Great omelette there by Jun,

1:10:29 > 1:10:31but I'm not sure I would've put mine on the board, to be honest.

1:10:31 > 1:10:33I think I'll just stick to judging them instead.

1:10:33 > 1:10:35Right, up next, it's bread expert Paul Hollywood

1:10:35 > 1:10:37with some fantastic focaccia.

1:10:38 > 1:10:40He's the man with the Hollywood smile - it's Mr Paul Hollywood.

1:10:40 > 1:10:43Hello, James, are you all right? A great mate of mine.

1:10:43 > 1:10:46And also godparent to your lovely son, Joshua. Yes, Josh, yes.

1:10:46 > 1:10:49He'll he be watching. He will be. Hi there, Joshua. How are you doing?

1:10:49 > 1:10:52He'll be jumping around all over the place. Right. Moving on...

1:10:52 > 1:10:55I'm going to be making a tiered bread, using,

1:10:55 > 1:10:57like, a focaccia dough, it's an olive-based dough,

1:10:57 > 1:10:58olive oil-based dough. Yeah.

1:10:58 > 1:11:02Now, I'm going to be using Cypriot ingredients for this particular one.

1:11:02 > 1:11:03Run through those first.

1:11:03 > 1:11:05What's your ingredients for your bread?

1:11:05 > 1:11:08For the ingredients for the dough, you need a good base dough,

1:11:08 > 1:11:10so I've got strong white flour, I've got water, olive oil,

1:11:10 > 1:11:12salt and fresh yeast.

1:11:12 > 1:11:13You can use the instant yeast.

1:11:13 > 1:11:16You can get from a supermarket, can't you? And bakeries?

1:11:16 > 1:11:18You can get the dried ones as well - put them in the bin.

1:11:18 > 1:11:19You don't need them,

1:11:19 > 1:11:22so use instant or use fresh. Fresh, all right.

1:11:22 > 1:11:24Now, for the filling, over here I've got halloumi,

1:11:24 > 1:11:28I've got dried mint, I've got coriander and I've got lunza.

1:11:28 > 1:11:29Now, lunza's a smoked pork loin.

1:11:29 > 1:11:31Basically, it's indigenous to the villages in Cyprus.

1:11:31 > 1:11:34They use it a lot. It's highly salted, along with the halloumi.

1:11:34 > 1:11:37This is like lomo, no? It looks like lomo, Italian lamb.

1:11:37 > 1:11:39Yeah, try it. It's heavily smoked. Yeah.

1:11:39 > 1:11:41And you've got black olives as well.

1:11:41 > 1:11:44Now, all I'm going to do is build up a dough layer, dough layer,

1:11:44 > 1:11:46and in between each one I have cheese, meat, olives,

1:11:46 > 1:11:47and build it all up with the herbs.

1:11:47 > 1:11:50We've got... Now, the alternate one is an Italian one.

1:11:50 > 1:11:52Now, you've got mozzarella, you've got basil,

1:11:52 > 1:11:54you've got green olives and you've got Parma ham,

1:11:54 > 1:11:55so you can mix and match if you want.

1:11:55 > 1:11:58But it's the Cypriot one that we're doing today, so fire away.

1:11:58 > 1:12:00First of all, the bread... To start with,

1:12:00 > 1:12:02you need to build your dough base. Yep.

1:12:02 > 1:12:03In here, I've got strong white flour.

1:12:03 > 1:12:09into which we're going to add some olive oil, some salt... Yeah.

1:12:09 > 1:12:10..and then fresh yeast.

1:12:10 > 1:12:12Just crumble it and put it away from the salt.

1:12:12 > 1:12:15Why do I put it away from the salt, James?

1:12:15 > 1:12:16Because it'll die.

1:12:16 > 1:12:18Yes, cos what happens? There you go.

1:12:18 > 1:12:20The salt reacts with the yeast and kills it.

1:12:20 > 1:12:22Yeah, it's like putting salt on a slug.

1:12:22 > 1:12:24There you go. I was a strange child.

1:12:24 > 1:12:26LAUGHTER But you remember, you put salt on...

1:12:26 > 1:12:28How has a slug got anything remotely to do with yeast?

1:12:28 > 1:12:29But go on, then.

1:12:29 > 1:12:32If you put salt on a yeast, it'll start breaking it down, OK?

1:12:32 > 1:12:35So you don't want it. You want to keep it apart from the side,

1:12:35 > 1:12:37and just gently mix in the salt. OK.

1:12:37 > 1:12:41Then add your water. Now, what would you normally use to make dough?

1:12:41 > 1:12:42This is cold water, isn't it? Yeah, I know.

1:12:42 > 1:12:46Yeah, I know! So what's gone in there is cold water.

1:12:46 > 1:12:48If you use warm water, it speeds up the process,

1:12:48 > 1:12:51and therefore you lose the flavour.

1:12:51 > 1:12:54The longer you can grow a bread, or ferment a bread,

1:12:54 > 1:12:56and knock it back, a maximum three times...

1:12:56 > 1:12:58Yeah. ..the better the bread will be.

1:12:58 > 1:13:01Now, Rachel's pretty surprised about the cold water.

1:13:01 > 1:13:02Yeah, I am. I am.

1:13:02 > 1:13:06I mean, the baking industry itself never uses warm water.

1:13:06 > 1:13:08It's an old wives' tale, which has normally came from,

1:13:08 > 1:13:12originally, the old thing of the Good Housekeeping guides

1:13:12 > 1:13:13from the '60s.

1:13:13 > 1:13:15HIGH-PITCHED: You ladies know your men!

1:13:15 > 1:13:18And it was all... And they used to say, "use warm water,"

1:13:18 > 1:13:19but it's nonsense.

1:13:19 > 1:13:22You could stick that in a fridge, and it'll still grow. Yeah.

1:13:22 > 1:13:24So it's all a bit of myths and legends. Interesting.

1:13:24 > 1:13:25You've been told. There we go.

1:13:25 > 1:13:28So, anyway, with cold water... So I've got cold water.

1:13:28 > 1:13:30I'm just crushing the dough at this stage to see

1:13:30 > 1:13:32how much flour that water's going to pick up, all right?

1:13:32 > 1:13:35Now, obviously, people at home are a bit sceptical about making bread,

1:13:35 > 1:13:38but the popularity of bread machines has got bigger and bigger.

1:13:38 > 1:13:40How do you feel about making bread in a bread machine? It's fine.

1:13:40 > 1:13:42You can use it to mix the dough.

1:13:42 > 1:13:43You know, if you've got problems -

1:13:43 > 1:13:45I mean, if you've got arthritic hands, for instance,

1:13:45 > 1:13:47if you're old - then it's fine.

1:13:47 > 1:13:48If you're young, there's no excuse.

1:13:48 > 1:13:51Just take all your aggression out on your dough. OK.

1:13:51 > 1:13:54Crunch... Crunch it like this, and all the flour's now gone, see? Yeah.

1:13:54 > 1:13:57Now, get some flour, throw it onto the table,

1:13:57 > 1:13:59and then throw your dough on top of the flour.

1:13:59 > 1:14:01Now, this texture's really quite important, isn't it,

1:14:01 > 1:14:03when you're making bread? Yeah.

1:14:03 > 1:14:05Cos a lot of people make bread dry at this point,

1:14:05 > 1:14:07and then it dries out in the oven. That's right, yeah.

1:14:07 > 1:14:10But you want it to be very moist - the moister the better. Yeah.

1:14:10 > 1:14:12As you start working it now,

1:14:12 > 1:14:16by pushing the dough from the outside into the middle,

1:14:16 > 1:14:19you start building up the gluten, or the glue in the bread,

1:14:19 > 1:14:20the stretchy bit.

1:14:20 > 1:14:22So you work there for about four or five minutes.

1:14:22 > 1:14:23It gets smoother and smoother...

1:14:23 > 1:14:25Work through the really sticky period.

1:14:25 > 1:14:28Yeah. Pop it back in the bowl, leave it for an hour.

1:14:28 > 1:14:31You end up with something looking like this.

1:14:31 > 1:14:33Now, smell that.

1:14:34 > 1:14:37That smells like beer. Here, I tell you...

1:14:37 > 1:14:41I tell you who would like this... Smell that.

1:14:41 > 1:14:42Smell that.

1:14:42 > 1:14:44Oh, yeah. It's lovely. Lovely, isn't it?

1:14:44 > 1:14:45I enjoy my Guinnesses.

1:14:45 > 1:14:48Yeah, exactly. Right, go on, then. We need to crack on with this.

1:14:48 > 1:14:52So you get the dough, you tip it out onto a table,

1:14:52 > 1:14:54which has been lightly floured again. Yeah.

1:14:54 > 1:14:58Now, if you're going to do two of these, you divide it into eight.

1:14:58 > 1:14:59I'll explain why in a minute,

1:14:59 > 1:15:01but I only need four pieces today, so... OK.

1:15:01 > 1:15:03I'm just going to cut off... Sorry about your tabletop.

1:15:03 > 1:15:04That's all right.

1:15:04 > 1:15:05Just cut it into four.

1:15:07 > 1:15:09Like so. It's only about five weeks old.

1:15:09 > 1:15:10THEY LAUGH

1:15:10 > 1:15:11And all I'm going to do

1:15:11 > 1:15:14is just shape it into a ball. You use that by making a cage

1:15:14 > 1:15:16and then just quickly turning it on the table like that.

1:15:16 > 1:15:19Now, you're filling this with halloumi cheese.

1:15:19 > 1:15:22Yeah, halloumi is basically made from sheep and goats' milk.

1:15:22 > 1:15:23It's a blend of both. Yeah.

1:15:23 > 1:15:26It's quite salty and what they often do as well

1:15:26 > 1:15:29is fold dried mint into it as well, up in the villages.

1:15:29 > 1:15:31So this stuff is halloumi.

1:15:31 > 1:15:33It's quite rubbery. Yeah. When you bake it,

1:15:33 > 1:15:35it's fantastic. Softens up, yeah. And you griddle it as well.

1:15:35 > 1:15:37I'm using coriander, which is

1:15:37 > 1:15:39in pretty much everything over there, and then you've got

1:15:39 > 1:15:43dried mint, which is in everything, lunza and black olives.

1:15:43 > 1:15:44OK. What's next?

1:15:44 > 1:15:47Now, you need to start flattening out your dough...

1:15:47 > 1:15:49Yeah. ..using a rolling pin.

1:15:50 > 1:15:52And preparing your tin.

1:15:52 > 1:15:55OK, so what I'm going to do is roll out this dough to roughly

1:15:55 > 1:15:57the size of the tin. Now, you mentioned the Cypriot bread.

1:15:57 > 1:16:01There is a sort of distinct flavour in Cypriot bread as well.

1:16:01 > 1:16:03Does it come in the way of the salt or something like that?

1:16:03 > 1:16:05It's called masticha, masticha or mahlepi.

1:16:05 > 1:16:08It's that aniseed flavour, you know everyone complains about it

1:16:08 > 1:16:10when they go abroad, they go,

1:16:10 > 1:16:13"Eugh, I don't like that! I'll have egg and chips!"

1:16:13 > 1:16:17So the masticha or mahlepi has been involved with their bread for many,

1:16:17 > 1:16:19many, many years. I've got a theory on it,

1:16:19 > 1:16:22because the sour, I tried to make a sourdough over there, which is

1:16:22 > 1:16:25flour and water, and it didn't taste very good at all,

1:16:25 > 1:16:28and I think years ago some bakers understood that

1:16:28 > 1:16:32and then started to use masticha in it to mask the flavour of the sour

1:16:32 > 1:16:33because it wasn't very good.

1:16:33 > 1:16:35Now, once you've got your base...

1:16:35 > 1:16:37Yeah. Can you just put some halloumi on it?

1:16:37 > 1:16:39Just spread it all over the bottom.

1:16:39 > 1:16:41So this is like sort of...

1:16:41 > 1:16:45Not like a pitta but you're creating a cake, basically. Yes.

1:16:45 > 1:16:47It's like a gateau, it's like building a gateau.

1:16:47 > 1:16:49You're familiar with gateaux, aren't you? I am.

1:16:49 > 1:16:50I'm not used to using one of those,

1:16:50 > 1:16:53I'm used to using a golden rolling pin. Do you remember them?

1:16:53 > 1:16:55So do you want this on the top?

1:16:55 > 1:16:56Do you want this on?

1:16:56 > 1:16:59Yes, straight over the top of the halloumi. There you go.

1:16:59 > 1:17:00And then you want to roll...

1:17:00 > 1:17:01What else do you want on here?

1:17:01 > 1:17:04The next thing to do is put the lunza on. Get some lunza.

1:17:04 > 1:17:06OK, I'll chop this up for you.

1:17:06 > 1:17:09Coriander's really popular as well, isn't it, in Cyprus?

1:17:09 > 1:17:11Oh, yeah, and it's such a delicate flavour. It's grown everywhere.

1:17:11 > 1:17:14If people are wondering what the connection is between you and

1:17:14 > 1:17:16Cyprus, just explain the connection because you spent

1:17:16 > 1:17:19quite a few years there. I lived there for six years. Yeah.

1:17:19 > 1:17:23And I've just set up a cooking school with our friend Ross Burden,

1:17:23 > 1:17:26and basically it's all about the island's food

1:17:26 > 1:17:29and the whole cooking generation over there but you

1:17:29 > 1:17:32sort of get a bit of a holiday and I'm very fond of the island anyway.

1:17:32 > 1:17:34This one on top? Straight on the top. Right, OK.

1:17:34 > 1:17:36Now I want you to just break up that coriander,

1:17:36 > 1:17:39throw that on the top of it as well. And then we've got olives.

1:17:39 > 1:17:41This is your third layer now.

1:17:41 > 1:17:44And then get some olives.

1:17:44 > 1:17:47Crush that with your hand. Do you want some of this mint on as well?

1:17:47 > 1:17:48Yes. Sprinkle that over the top.

1:17:48 > 1:17:51This is just dried mint, yeah, this is what we get the flavour from.

1:17:51 > 1:17:55Exactly. It's a beautiful flavour, dried mint, very, very sweet.

1:17:55 > 1:17:58Sweeter than you'd normally think, you know? OK.

1:17:58 > 1:17:59There we go, olives go on.

1:17:59 > 1:18:02Olives go on the top, then on top of that you've got your last one,

1:18:02 > 1:18:06which you then push down, get your olive oil, all over the top.

1:18:08 > 1:18:09And then you get a blade.

1:18:09 > 1:18:12Just score it across the top, just the weight of the knife.

1:18:12 > 1:18:14This will help the steam to evaporate, stop it going soggy.

1:18:14 > 1:18:17As the olives start cooking, they let off steam, it starts to bubble.

1:18:17 > 1:18:20That then needs to prove up for at least an hour

1:18:20 > 1:18:23and then you bake it off for about 30 minutes.

1:18:23 > 1:18:25And that's quite a high oven, with bread? Yes.

1:18:25 > 1:18:26Because you've got a lot of oil in there,

1:18:26 > 1:18:30it will find it difficult to take on board colour, it's not interested,

1:18:30 > 1:18:33it's baked, it's cooked, it's so thin and you end up with that.

1:18:33 > 1:18:36I'll chop this one up so people can see it.

1:18:36 > 1:18:37But you serve this warm or cold?

1:18:37 > 1:18:39You can serve it either.

1:18:39 > 1:18:42Warm, it's fantastic. That is actually still quite warm.

1:18:42 > 1:18:45It's more like, what they call in Cyprus, they call it olive pie.

1:18:45 > 1:18:48Eliopita, which is a fantastic flavour.

1:18:48 > 1:18:49Looks amazing. Look at that.

1:18:49 > 1:18:51Doesn't it look fantastic? Mmm!

1:18:51 > 1:18:53When you cut open that one, which is the green one, you've got

1:18:53 > 1:18:55the mozzarella in there, so it's like a pizza,

1:18:55 > 1:18:57full-on pizza, if you like.

1:18:57 > 1:18:59Try this one, but again, you could mix and match the different sorts

1:18:59 > 1:19:01of flavours. Of course you could.

1:19:01 > 1:19:04Whatever you want. But the bread recipe stays exactly the same.

1:19:04 > 1:19:05Yeah, if you want to change it, use a brioche

1:19:05 > 1:19:08and then start putting things like apricots in

1:19:08 > 1:19:10and a little bit of creme pat, put fruit in there, make a fruit one.

1:19:10 > 1:19:12Remind us what we've got there again.

1:19:12 > 1:19:16You've got a tiered bread, Cypriot with lunza, halloumi,

1:19:16 > 1:19:18olives and coriander. Looks delicious.

1:19:24 > 1:19:27There we go. Right. I think there's plenty of food here.

1:19:27 > 1:19:29Not a mushroom in sight!

1:19:29 > 1:19:32Not yet anyway, but there we go. Ronan, dive into that.

1:19:32 > 1:19:34Have a piece each, pass it down.

1:19:34 > 1:19:35Take a piece each.

1:19:35 > 1:19:38That smells amazing. Put it on your cloth. There you go.

1:19:41 > 1:19:43Yeah. Is that...

1:19:43 > 1:19:45Oh, yeah. You like that? Oh, yeah.

1:19:45 > 1:19:48You're enjoying this, aren't you?

1:19:48 > 1:19:49We're going to see you back here!

1:19:51 > 1:19:55Fantastic. The boy's pretty good, isn't he?

1:19:55 > 1:19:58I don't know which, you got the Cypriot one. That is delicious.

1:19:59 > 1:20:01The flavour is amazing. Yeah.

1:20:01 > 1:20:03You can blend and use your imagination.

1:20:03 > 1:20:05If you go to the fridge and you find you haven't got some of the bits,

1:20:05 > 1:20:07it doesn't matter, try something else.

1:20:07 > 1:20:09Rachel, you've got the mozzarella one. Mmm!

1:20:09 > 1:20:12So good, and the olives are wonderful, the green olives,

1:20:12 > 1:20:15the kind of saltiness of the olives and different textures.

1:20:20 > 1:20:21That looked good, didn't it? Right, now,

1:20:21 > 1:20:25when Sarah Beeny came to the studio to face her food heaven or food hell

1:20:25 > 1:20:26she was hankering for haddock

1:20:26 > 1:20:28but was dreading the thought of dark chocolate,

1:20:28 > 1:20:30so let's see what she actually got.

1:20:30 > 1:20:32Time to find out whether Sarah will be facing

1:20:32 > 1:20:35food heaven or food hell. Everyone in the studio made their minds up,

1:20:35 > 1:20:37so just to remind you, food heaven would be...

1:20:37 > 1:20:39I think a lot of people's food heaven - smoked haddock,

1:20:39 > 1:20:42which we've got in here, a lovely natural piece of smoked haddock,

1:20:42 > 1:20:45not that sort of fluorescent glow in the dark yellow stuff

1:20:45 > 1:20:46that you sometimes find.

1:20:46 > 1:20:49It's proper smoked haddock which is there. Alternatively,

1:20:49 > 1:20:50it could be the old food hell.

1:20:50 > 1:20:52Chocolate, chocolate and more chocolate.

1:20:52 > 1:20:54We've got chocolate there, chocolate there,

1:20:54 > 1:20:56it could be transformed into a chocolate marquise set

1:20:56 > 1:20:59with sponge fingers and coffee which I know you also hate as well.

1:20:59 > 1:21:01How do you think these lot have decided?

1:21:01 > 1:21:04Well, they wouldn't be so silly as to choose the chocolate, would they?

1:21:04 > 1:21:05Jason wanted chocolate.

1:21:05 > 1:21:07SHE GASPS

1:21:07 > 1:21:09No! No, no, they'll definitely go with haddock.

1:21:09 > 1:21:12But fortunately the rest of them wanted haddock so you got haddock.

1:21:12 > 1:21:15How's this one, boys? 5-2. There we go, so, fishcakes.

1:21:15 > 1:21:18Now, what we're going to do first is grab our potatoes for this.

1:21:18 > 1:21:21Underneath, or at the back there, you should have a bowl.

1:21:21 > 1:21:24We're going to pass our potatoes through a ricer.

1:21:24 > 1:21:27These have become famous on Saturday Kitchen or in shops.

1:21:27 > 1:21:30You can hardly get hold of these any more. My granny had one of those.

1:21:30 > 1:21:32Proper ricers, the only way to make fishcakes

1:21:32 > 1:21:35and mashed potato is to use a really good ricer, none of that sort of...

1:21:35 > 1:21:37Press it down.

1:21:37 > 1:21:40In our fishcakes as well, Mr Rankin over there has got some...

1:21:40 > 1:21:41a little bit of egg.

1:21:41 > 1:21:45We've got some gherkins, some capers and some shallots,

1:21:45 > 1:21:49which I'm going to very, very finely dice, and our haddock here.

1:21:49 > 1:21:51Now, what I've got is I've got some cooked haddock

1:21:51 > 1:21:53and some uncooked haddock.

1:21:53 > 1:21:54What you need to do with this haddock is

1:21:54 > 1:21:56poach it in a little bit of milk.

1:21:56 > 1:22:00The reason why I've had some already done is I just want it nice and cold

1:22:00 > 1:22:03or cool, because it's really a nightmare to make fishcakes

1:22:03 > 1:22:08doing it the other way, so very, very finely, finely dice shallots.

1:22:08 > 1:22:10That's going to go into our mixture

1:22:10 > 1:22:12of potato which we've got over here

1:22:12 > 1:22:14and our haddock, so I'm going to then, if you chop

1:22:14 > 1:22:16the rest of the ingredients, boys, and a bit of that as well.

1:22:16 > 1:22:18Chop a bit of that, that will be great.

1:22:18 > 1:22:20Meanwhile we're going to grab our haddock.

1:22:20 > 1:22:21I don't know how you feel, Paul,

1:22:21 > 1:22:26but I think fishcakes should be more fish than potato. I agree.

1:22:26 > 1:22:28More fish than potato. Like fish pie should be more fish than potato.

1:22:28 > 1:22:31Yeah, exactly, that's what I think about these, really,

1:22:31 > 1:22:34so just be careful with the bone but it's really important that

1:22:34 > 1:22:37when you're doing this you buy this natural smoked haddock.

1:22:37 > 1:22:42It's much, much better in flavour then that sort of yellow stuff.

1:22:42 > 1:22:45I think it's funny, James, because even when you do 50-50,

1:22:45 > 1:22:48it almost sounds like there should be a lot of fish in there

1:22:48 > 1:22:51between you put it all together, it just seems to disappear. Yeah.

1:22:51 > 1:22:52I think with this fishcake in particular,

1:22:52 > 1:22:55what I don't do is try and flake this up too much,

1:22:55 > 1:22:58so often with fishcakes they're done in a machine and stuff like that.

1:22:58 > 1:23:02How do you make sure that there's definitely no bones in that?

1:23:02 > 1:23:04There's only bones in the large bit, which is here.

1:23:04 > 1:23:06This bit here, there's no bones in.

1:23:06 > 1:23:08This bit here, there is, so we just flick this through.

1:23:08 > 1:23:11So you don't need to mash all that bit, checking?

1:23:11 > 1:23:14No, not the bottom part, no, really. There we go.

1:23:14 > 1:23:16And then we literally pop this in with our shallot,

1:23:16 > 1:23:18which we've got in here.

1:23:18 > 1:23:22You don't have to use eggs and bits and pieces like that. You can

1:23:22 > 1:23:23just take a little bit of that.

1:23:23 > 1:23:26You know, Sarah, I think a lot of girls looking,

1:23:26 > 1:23:28viewing at home will just think you're barking mad.

1:23:28 > 1:23:29Really?

1:23:29 > 1:23:32"That girl doesn't like chocolate?"

1:23:32 > 1:23:34Any chocolate, I'll eat, you know.

1:23:34 > 1:23:39I do like nice chocolate but what I call nice chocolate is what

1:23:39 > 1:23:41most people call children's chocolate. Children's chocolate.

1:23:41 > 1:23:44Yeah. It's comforting, isn't it, really? But connoisseurs' chocolate,

1:23:44 > 1:23:48it goes to sort of a good 99% cocoa solids, I mean, it's really...

1:23:48 > 1:23:50I know. Really very bitter. You've got to be... I don't know how old.

1:23:50 > 1:23:52It's very good for you now, they say.

1:23:52 > 1:23:54It's supposed to be a great antioxidant.

1:23:54 > 1:23:57It is that the nasty chocolate's meant to be good for you, isn't it?

1:23:57 > 1:23:59But I've got to say, I think...

1:23:59 > 1:24:00I think it's really,

1:24:00 > 1:24:03maybe when I get much older I'll be able to eat it. Yeah.

1:24:03 > 1:24:04I've made myself eat olives

1:24:04 > 1:24:07so maybe I'll be able to persuade myself to eat it. Maybe, maybe.

1:24:07 > 1:24:10So what we're going to do is add all this mixture together. Lovely.

1:24:10 > 1:24:11And then seasoning.

1:24:11 > 1:24:13So that's got capers, it's got gherkins,

1:24:13 > 1:24:15now it's got hard-boiled eggs.

1:24:15 > 1:24:16Here we go.

1:24:16 > 1:24:20That's quite a lot of salt, isn't it, that you cook with? I think so.

1:24:20 > 1:24:22Well, seasoning in general,

1:24:22 > 1:24:26chefs predominantly put more seasoning in than people do at home.

1:24:26 > 1:24:29Well, you see, it always really tastes of nothing,

1:24:29 > 1:24:32everything I cook. They taste really disgusting and bland

1:24:32 > 1:24:35and everyone has to cover it in salt and pepper

1:24:35 > 1:24:38and that's because I'm a bit scared of putting too much salt.

1:24:38 > 1:24:40I also think it's the salt that you use as well.

1:24:40 > 1:24:43This particular salt here is sea salt,

1:24:43 > 1:24:46which has got a totally different flavour to table salt

1:24:46 > 1:24:49and I think that's the problem with adding salt in people's diets,

1:24:49 > 1:24:52it's the table salt that is very, very differently flavoured to this.

1:24:52 > 1:24:55I'm going to be more confident with my salt from now on.

1:24:55 > 1:24:57What we're going to do is just mould these up.

1:24:57 > 1:24:59Now, I know, these boys like cakes,

1:24:59 > 1:25:02I like mine into balls, all right,

1:25:02 > 1:25:05so what we're going to do is mould these up into balls and then

1:25:05 > 1:25:07flour, egg and breadcrumb them,

1:25:07 > 1:25:08they're going to go in there

1:25:08 > 1:25:11and meanwhile over here

1:25:11 > 1:25:13I'm going to get our little beurre blanc on the go,

1:25:13 > 1:25:15which is basically very, very simple.

1:25:15 > 1:25:16It's shallot...

1:25:16 > 1:25:20Now this is a French classic sauce that comes from Nantes in France,

1:25:20 > 1:25:23traditionally served with sort of green vegetables as well

1:25:23 > 1:25:25but it's the very, very first sauce

1:25:25 > 1:25:27that I learnt while cooking in France,

1:25:27 > 1:25:29so it's chopped shallots.

1:25:29 > 1:25:32It's kind of gone out of fashion a little bit, hasn't it, beurre blanc?

1:25:32 > 1:25:35I think so. It's white wine and a touch of vinegar.

1:25:35 > 1:25:38And all you do is basically, so it's a very, very traditional...

1:25:38 > 1:25:41It's still delicious but it has kind of gone out of fashion.

1:25:41 > 1:25:45It has gone a bit out of fashion as well but I think, like I said,

1:25:45 > 1:25:47it is absolutely delicious,

1:25:47 > 1:25:50so what we're going to do is we're going to soften this slightly.

1:25:50 > 1:25:53Now, this is again why I think it's come out of fashion,

1:25:53 > 1:25:57is butter, and lots of butter.

1:25:57 > 1:25:59If you continually add butter to this pan,

1:25:59 > 1:26:01it will thicken up.

1:26:01 > 1:26:06See the amount of butter that I'm adding to this. Oh, yeah.

1:26:06 > 1:26:07It's a lot of butter,

1:26:07 > 1:26:11so it's roughly, you're looking at about 4-6 ounces of butter.

1:26:11 > 1:26:13That looks delicious. It's all right.

1:26:13 > 1:26:15That's going to go in there, right,

1:26:15 > 1:26:17so you just keep adding it and adding it

1:26:17 > 1:26:19and it starts to thicken up.

1:26:19 > 1:26:20You do this off the heat.

1:26:20 > 1:26:24I was just noticing that, so that's enough heat in there to melt it.

1:26:24 > 1:26:27All you're doing is just getting the heat...

1:26:27 > 1:26:31There's hardly any heat in the pan, really, the heat is in the wine

1:26:31 > 1:26:34and the vinegar and the shallot, just to soften it,

1:26:34 > 1:26:37and then gradually you add the butter like that

1:26:37 > 1:26:41and it starts to come together as a sauce. It's as easy as that.

1:26:41 > 1:26:42It's got to be good.

1:26:42 > 1:26:45Now, what we need is some chopped chives, boys, as well for this.

1:26:45 > 1:26:48I can do those for you. I'll use your board, is that all right?

1:26:48 > 1:26:50Now, the fishcakes, how are we getting on with fishcakes?

1:26:50 > 1:26:51You've got them there? Ah, there.

1:26:51 > 1:26:54What you can do is you can either cook these as they are,

1:26:54 > 1:26:56which I think Mr Rankin thinks they're better cooked as they are

1:26:56 > 1:26:59like that, or you can, if you want, pop them in the fridge.

1:26:59 > 1:27:02I think the taste changes a little bit.

1:27:02 > 1:27:04When you put them in the fridge, to me,

1:27:04 > 1:27:07they sparkle with flavour when they've never seen the fridge before

1:27:07 > 1:27:10and I think once you put them in the fridge, the flavour

1:27:10 > 1:27:14of the fish changes a little bit and it gets more fishy, almost.

1:27:14 > 1:27:15Yeah.

1:27:15 > 1:27:17Over here, we're going to do our garnish for this,

1:27:17 > 1:27:22some butter, we've got in here some spinach, and this is watercress,

1:27:22 > 1:27:24so you put spinach and watercress together.

1:27:24 > 1:27:26I've not seen watercress like that before.

1:27:26 > 1:27:29Yeah, this is this new trendy watercress. Can I have a taste?

1:27:29 > 1:27:30Yeah.

1:27:30 > 1:27:32Have a bit of that one, there you go.

1:27:33 > 1:27:34There you go. Looks great.

1:27:34 > 1:27:36Little bit of black pepper.

1:27:36 > 1:27:37And again, the salt.

1:27:37 > 1:27:40Can you season that beurre blanc up, please, for me?

1:27:40 > 1:27:43Thank you very much. We just soften this down, and I love...

1:27:43 > 1:27:45Whack the chives in? Yeah, whack the chives in.

1:27:45 > 1:27:47I love watercress in here.

1:27:47 > 1:27:49I have to say, that all looks so easy,

1:27:49 > 1:27:51I just know what a disaster it would be if I did it.

1:27:51 > 1:27:54I'm coming to your house for supper from now on. Are you?

1:27:54 > 1:27:56Well, I love watercress in stuff

1:27:56 > 1:27:59because it's got that nice peppery sort of taste with it.

1:27:59 > 1:28:02And it's quite unusual when you're actually going to do it with this.

1:28:02 > 1:28:04The idea is we take our watercress there

1:28:04 > 1:28:08and if you just pan-fry it like that, you never, ever boil spinach

1:28:08 > 1:28:10as much as you possibly can, just pan-fry it.

1:28:10 > 1:28:13No, because it goes a bit soggy. Horrible sort of taste.

1:28:13 > 1:28:15There we go, and then we've got here our fishcakes.

1:28:15 > 1:28:19Now, these have taken roughly about five minutes

1:28:19 > 1:28:21and you want the fryer not too hot

1:28:21 > 1:28:24because otherwise they're going to brown too quickly,

1:28:24 > 1:28:27and the idea is we grab our sauce.

1:28:27 > 1:28:29Going to lift this over.

1:28:29 > 1:28:33This is our beurre blanc, which is like I said...

1:28:33 > 1:28:36That looks so good. There you go.

1:28:36 > 1:28:38Grab a bit of that, sit that on there,

1:28:38 > 1:28:41grab some knives and forks, guys, and then you can dive in. Wow.

1:28:41 > 1:28:43Do you want to bring over the glasses, guys? There you go.

1:28:43 > 1:28:46Dive into that, tell us what do you think.

1:28:46 > 1:28:51I know it's going to be delicious. You can see it's delicious. Lovely.

1:28:51 > 1:28:54But it's that amount of fish. It's lots and lots of really yummy

1:28:54 > 1:28:57ingredients altogether. I don't think you're going to get any.

1:28:57 > 1:28:59That's the thing. Have a glass of wine instead. Oh, yeah.

1:28:59 > 1:29:01Happy with that? Mmm!

1:29:01 > 1:29:04They're good breadcrumbs, aren't they? Oh, my goodness. Delicious.

1:29:04 > 1:29:06I have to say... The butter sauce is wonderful.

1:29:06 > 1:29:08What a shame they're all having to watch it, not eat it.

1:29:13 > 1:29:16That is a shame, Sarah, we all wanted some of that.

1:29:16 > 1:29:18Well, I'm afraid that's all for this week's Best Bites.

1:29:18 > 1:29:21I hope you've enjoyed taking a look back at some of the fantastic

1:29:21 > 1:29:23recipes we've picked out for you today.

1:29:23 > 1:29:25Thanks for watching and I'll see you next week.

1:29:33 > 1:29:35Promise me that you'll come and find me.

1:29:37 > 1:29:39You surely don't think that we could

1:29:39 > 1:29:40set up house together like man and wife?

1:29:40 > 1:29:43The bride and groom.

1:29:43 > 1:29:45What were you thinking, marrying me? Do you even love me?!