30/07/2017 Saturday Kitchen Best Bites

Good morning. We've got a tasty menu lined up for you, full of fantastic treats.

So, sit back and enjoy, as we dish up another portion

of Saturday Kitchen Best Bites.

Welcome to the show. Now, don't go anywhere,

as we have top chefs cooking up world-class food

and a handful of great celebrity guests, who are eager to eat.

Coming up on today's show...

James Martin cooks the ultimate garlic bread for presenter,

Ellie Harrison. Michael Caines is here with a delicious starter.

He cooks celeriac, carrots, French beans and peas, in white wine

and chicken stock and then adds cream,

before finishing with tomatoes and herbs.

Glynn Purnell delivers a dish that feels luxurious,

but takes little effort.

He pan-fries duck breast

and then deglazes the pan with white wine to make the sauce.

He then mixes goats curd with elderflower cordial

and serves with pea shoots.

The talented Jun Tanaka takes on a very handsome

and very talented chef in today's Omelette Challenge.

And then, it's over to Paul Hollywood,

who is here with two-tiered focaccias.

He makes focaccia dough and stacks circles of it

with Italian and Cypriot-inspired ingredients

and then bakes and serves in slices.

And finally, Sarah Beeny faces her food heaven or food hell.

Did she get her food heaven,

smoked haddock cakes with wild watercress and verde blanc?

Or her food hell, dark chocolate and coffee terrine

with coffee creme anglaise?

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

But first, it's over to a man who owns a gastro pub

in Walt Disney World, Orlando.

It's Irish chef, Kevin Dundon.

He's made it his goal to create modern food,

inspired by traditional Irish themes.

It's Kevin Dundon.

Nice to have you on the show, Kevin. Good to be here. Good to have you on the show.

Now, interestingly enough, all Irish ingredients here. It is.

Brought from Ireland. Brought from Ireland? Yes. Fantastic.

Well, tell us what the dish is, first of all.

What we have, it's, erm...

Wexford strawberry and goat's cheese salad. Yeah? It's absolutely...

I'm really passionate about this dish. Just a simple little salad.

But what we have is, we have a mature goat's cheese,

which is called Croghan's goat cheese,

Wexford strawberries, straight from the gardens in Dunbrody,

raspberries, a soft, fresh goat's cheese... Yeah.

..mixed herbs and lettuce,

and some bread and some smoked bacon,

throw croutons on top. Bit of garlic, and then...?

And then, this is infused white wine vinegar with raspberries.

And you brought all this? Yes. Bet your suitcase stinks, doesn't it?

It does. THEY LAUGH

Right, first of all, what are we making?

So, tell me about the cheese. Lovely. This is Croghan's cheese.

It's actually made in Blackwater.

It's about 40 minutes from our house.

Luke and Anne are probably the most passionate couple

that I've ever come across in my life,

in terms of how they produce the cheese.

Yeah. They started off in Wicklow, which is about

two hours north of Wexford, and they decided to move,

and you know the Renault car, the Renault 4 car? Yeah.

You know the gearbox sticks here?

He took the passenger's seat and the back-seat out of the car

and transported his goats, one by one, down to Wexford.

THEY LAUGH

But Wexford's a region, is it? Bit like... It is, the sunny south-east of Ireland.

Sunny south-east...

That's why our strawberries, potatoes, are superb down there.

So, we get the most sunshine. OK, lovely. OK, so we get that.

We're going to actually start by making a basket, OK?

So, with that you get a nonstick pan. Yeah.

And you, you just want to...

Just grate the cheese straight into the nonstick pan?

PAN SIZZLES

There you go. A little bit of, er...black pepper. Yeah.

Got some black pepper there. Got some black pepper, there you go.

Super.

This cheese, a lot of people are put off by goat's cheese,

but this one particularly, it's quite mild... It's lovely.

And what's great about that cheese is this lovely lingering

flavour, but it's extremely smooth and it's not...it's not...

Have a taste. There you go. Pass it down.

It's not...it's not hitting you straightaway...

Yeah, lovely. Right, OK, so I need to get on with the...

Croutons there... I'll go and grab a knife.

OK, and then we're going to start building up the salad,

and what's great about this salad is you build it

up in the bowl that you're actually creating.

So it's... So, some olive oil in there.

THEY GIGGLE Like that, guys?

THEY TALK OVER EACH OTHER

I just love this cheese. It is really nice...

Put the raspberry vinegar into there.

OK, into there we've got the soft MineGabhar goat cheese. MineGabhar?

MineGabhar is Irish, or Gaelic, for goat. Right.

That, again, is quite mild, is it?

It's really mild, really, really smoothie, or smooth.

Into there, we're going to put some raspberries.

But this mixture of sort of goat's cheese

and particularly soft fruit...

I mean, ricotta goes really well, doesn't it, really?

Very Italian, ricotta with honey, a little bit of raspberries

and strawberries? Fantastic, ricotta.

I remember when I used to be in Italy, you know,

we used to make fresh ricotta.

And sometimes, you just add a bit of sugar or cinnamon

with some fruit inside, which... it was fantastic.

Mascarpone is another cheese that works really well.

Mascarpone cheese is another cheese as well.

Most of the Italian dessert and cake

and filling is all made with ricotta and mascarpone,

which is fantastic.

Lovely. Right. Right, Kevin, what are we up to now?

We're going to do our croutons, so I'll just put some olive oil...

Yeah. You also have the fat from the bacon as well, which is

actually going to infuse the flavour into the croutons.

Yeah.

You want some garlic in there as well, do you? Yes, please. Yeah.

A bit of garlic, just chopped through?

One clove of garlic, just sliced. Don't have to be too fussy about it.

All right, OK.

Lovely.

But what's fantastic about this is that you're getting, you know,

the textures of the dish, you're getting the heat, the coldness,

so you're getting... All the senses are actually happening on this dish.

So with your cheese there, you can see...

We can see that it's starting to get crispy.

I actually learned this from my mum.

My mum used to melt Cheddar to pour over her toast.

It used to go crispy around the outside. Oh, the crispy bits...

Yeah, that's the best part. Best part.

But actually, you could do this on a tray.

I mean, I've seen this done with Parmesan cheese on a tray

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

Pull it off the pan.

And just over the back of a glass thing, you want to fold it.

And we're basically just moulding, moulding the basket.

See that? So simple, as easy as that. So simple.

And you can do them ahead of time,

so if you're having a dinner party, you can do up those,

but just make sure that you keep them in a dry...a dry spot.

Any moisture at all, they would fall down, just like, you know...

Yeah, exactly. Exactly. All right.

So, if we pull over the plate there... Plate, yeah.

Now, these strawberries, you reckon that they are the best, do you?

Without question. Wexford, Wexford Strawberry...

LAUGHTER Really?

All the way from Wexford, are they?

Yeah, all the way from Wexford. Not only from Wexford,

they 're actually from my own personal garden. Yeah.

So, er, went out and picked them last night.

They're not bad as well. Strawberries are really good for...

You can't beat strawberries when you actually

eat them straight from the garden, when the sun is hitting them. They're so much sweeter.

Exactly. Gennaro, do you know they're an aphrodisiac, as well?

Yes, they are indeed.

I tried those about three years, four years ago, got twins.

LAUGHTER

True...

And I think there's more Vitamin C in a strawberry

than there is in oranges. Really? Mm. Didn't know that.

Delicious. Lovely. So, turning them all over, you can see,

you've got a beautiful basket there.

Then you want to start building your salad.

Really, it's all about just letting the cheese

and everything just cascade out of the basket, on to the plate.

Tell us a bit about your restaurant while you're plating that.

Is this the type of dish that you do over there? Yeah, we put it on...

It's more of a lunch, a lunch dish that I would actually serve.

I do serve it however in the restaurant in Orlando, in Disney,

but the restaurant... So, Orlando and Ireland. Yes.

How did that come about? JAMES LAUGHS

Well, Ireland's my true baby. Right, yeah...

Dunbrody is like an 1830 Georgian manor on 300 acres.

It's all organic and it's... it's like a chef's parlour,

cos everything is grown there. But this is so simple...

It is, but I'm about simple, it's all about the raw ingredients, and really, er,

you let the ingredients speak for themselves and I don't think you

should overcomplicate any of the food, because it's... That's what...

We've got great food... Yeah, exactly. And why mess with it?

Exactly, and appreciate what's on your doorstep. Exactly.

So, croutons there.

This is great, because you're getting the heat

and the crunchiness...

You'd never put bacon, cheese and strawberries together, would you?

There you go. I do. Eh?

Obviously. You do. So, remind us what that is again?

That is a Wexford...

Wexford strawberry goat's cheese salad,

straight from Blackwater, right on the coast,

and you get that saltiness of the ocean coming in, into the clovers...

The ocean, everything and strawberries.

Delicious. So, there you go.

Right then, Kevin.

I know we've got some hungry mouths to feed over here. There you go. Dive into that.

I'm a bit nervous of this, cos I...

You're getting a treat today, aren't you? I am!

I've never put all this together. Can I attack the cheese bit? Dive in, yeah.

I'd never, ever have put all this together. At all.

I forgot to put salt on it for you. Ah!

What's interesting is I never... I wasn't going to.

Mm. Mmm.

Pass it down. Yummy. Gennaro, you're waiting to try that as well.

Yeah... I never thought that would work. I'm going to get this one ready.

Cheese and strawberries, and goat's cheese, that is so... Yeah, but that goat's cheese...

It's almost got like a... Goat's cheese is fantastic. It's really smooth.

If you can't get goat's cheese, sure, go down and try and get some goat's cheese,

but basically what you want is a mature goat's cheese,

or melting goat's cheese and then you want the soft goat's cheese,

but who's to say the stuff you're using,

like a really good vintage Cheddar...

Exactly... And then use the brie,

or Camembert cheese, some soft cheese...

There's loads of combinations. Gennaro?

It's fantastic. But I just say how cool it is when he's making it.

A little bit of this. So cool, and me rushing around, you know!

Like this, and he's cool. But look at that, what he creates.

I wanted to chill out the people at home,

because they were like all fed up to God with you...

Exactly. Chalk and cheese, you see. You are fantastic.

That would make a great starter for a summer dinner party.

Thanks for that, Kevin. Now, coming up,

James Martin makes the ultimate garlic bread for Ellie Harrison,

but first, it's over to Rick Stein, who is enjoying a spot of fishing.

As this is a seafood lovers' guide,

you have to make room for rarities, delicious rarities.

In this case, the orma,

a gastropod that's cherished in the Channel Islands.

Bip and Billy from Guernsey live for the orma season.

Up to their necks in freezing water, they can only stay in the water

a short time, because they're not allowed to wear wet suits.

Well, that's a conservation measure.

You get this sensation when there's about a month to go before the tide.

You start sort of getting that feeling in your stomach,

you know, and you start preparing all your gear and everything,

making sure you've got everything, your orma and hooks, and you get...

You'll find you start talking about it to all your friends and everything.

I wouldn't give it up for anything, you know.

I've never missed a tide and I hopefully never will, you know?

I'd have to be very ill to miss a tide, I can assure you.

Here we go. Ah, nice one, Billy!

Ah, that's not a bad size.

Lovely. Everybody in Guernsey loves the taste of ormas.

But more important to me is what it means to them.

It's a sort of emblem to them, it's a sort of link

with their past and that, I think, is one of

the main reasons why they're so passionate about fishing for them.

And do you know, the State Parliament here,

it's called the States, they actually spend more time

debating ormas in Parliament than they do on anything else.

This is my friend Henry Gilbey. Henry lives for fishing.

In fact, he's completely mad about it.

And last night, he persuaded me

to go out fishing for black bream off the North Cornish coast.

Well, I thought, "Well, we certainly ain't going to catch anything."

I mean, fishing for me, out from Padstow, it's mackerel,

pollock, pollock, mackerel, mackerel, pollock,

just like that. We never seem to catch anything else.

But you go out with Henry and everything's different.

And we caught these fantastic black bream.

I mean, I'd never seen so many!

You look at the black bream and you think, Mediterranean....

And that's what's so good about fishing off the south-west,

that you do get these species that come from the Mediterranean,

like red mullet, gurnard, black bream, John Dory, all those

sort of fish that you associate with sort of fish soup, or bouillabaisse.

And it's of such great quality.

I mean, it's a great eating fish and rare...

I just feel so lucky.

I mean, we've caught so many today.

It was just by chance I was talking last night and they said,

"Oh, come out fishing with me."

I just think... Every time I come out fishing, I think,

"Why don't I do this more often? Why do I spend so much time cooking?"

I'm going to take this up, I'm going

to take a few lessons from Henry and keep at it.

Now, to cook them, first of all, a big pan on a stove

and in goes loads of seaweed.

Bit of water in there.

PAN SIZZLES There we go.

And first, one of these bream, and another, they're about a pound

and a half fish, pound and a quarter, be great for one portion.

Lid on the top.

There we go, just leave those to cook for about six minutes.

It may seem a bit difficult, but it's not actually a fish

you're likely to get inland, because they're all rod-caught fish,

they're not a commercial catch,

and therefore, the only time you're likely to buy them

is by the seaside, and when you're by the seaside,

buy your black bream and then go and get some bladderwrack seaweed

and cook it over it, steam it over it.

The thing about it which is so wonderful is the smell

as you take the lid off the pot when they're steamed.

It just fills your nostrils with that lovely ozoney flavour

and it does get into the flesh of the fish.

Anyway, now to make the sauce.

Now, a fennel sauce, a fennel and hot butter sauce.

So I'm just going to slice up one bulb of fennel.

There we go. And the other side.

Put a pan on the stove, and a knob of butter in there.

Just let it melt down a bit, and then add the fennel.

I think fennel has a particular aptitude for fish,

particularly the Mediterranean type of fish

like bass, mullet or bream.

I've added some wine just to sharpen it up a little bit,

and a dash of Pernod to reinforce that fennel flavour.

Just let that soften, add some salt, a little bit of black pepper,

reduce it down until the fennel is really, really soft.

And then pour that into a liquidiser.

I'm just going to add one egg yolk and make a sort of hollandaise

type sauce, but I'm also going to puree the fennel to give it

lots of body, and finally add the melted butter.

I first had this sauce in Versailles with some grilled

sea bass, miles from the sea.

I forgot to mention, when you're steaming the fish, you must

take the scales off the fish, and the fins, otherwise - disaster!

Anyway, to finish the sauce,

you need some finely chopped fennel herb.

I don't think the tops of the bulb fennel work,

they're not fennel-y enough.

Just chop the fennel very finely

and fold it into that lovely fluffy sauce.

Now let's have a look at these fish, they should be cooked by now.

Oh! Gosh!

That's... I love that smell.

It's just so exciting and it's such a simple idea,

and it's so effective.

They're cooked.

The skin's nicely parted on the top so you can see the wonderful

texture underneath of the white and brown outer layer of flesh.

Let's just get those onto a serving plate, like that.

Look at them!

Put a nice dollop of the sauce on there,

and a frond of fennel that will set it off very nicely.

So I'd just like to taste some of that now, I think,

with a bit of the sauce.

It works very well together. Really good flavour, that.

Somewhere between an oily fish like a mackerel,

and a completely non-oily fish like cod.

It sort of combines the best of both, I think.

And again, one of those underrated fish

we seem to keep finding everywhere.

I wish I had time to stop and explore every little creek,

estuary and fishing village.

But if I did, this seafood journey would take years.

But this is a must.

It is the Severn Estuary,

and Brendan Sellick goes out on what he calls his mud horse,

to tend his nets on the mudflats near Stolford in Somerset.

There's nowhere else in the world doing it like the way

we do it here, with the mud horses, across the mudflats.

It's been going on here for centuries, hundreds

and hundreds of years, and we're still doing it right up to this day.

The joy of this fishing is to catch what's there.

Sometimes it's dabs, sometimes it's bass, but usually

it's a whole medley of fish.

Once upon a time in Britain, every tidal river was fished like this -

something that people did.

When Brendan gives up this job, that's it.

None of his children want to follow in his muddy footsteps.

We catch all sorts, from a Dover sole, to a silver eel, to cod.

In the winter, lots of cod, sprats and whiting.

This time of year, we have shrimps and a few prawns and sole, skate.

Look at that skate.

It makes one of those classic dishes, the first fish dish I ever cooked.

I think we're witnessing the passing of history here.

Soon these scenes will be just photographs on the local pub wall.

And Brendan's mud horse, well, that'll be in the museum.

But back to that skate, and I think a classic dish of all time -

skate with black butter.

First of all, you poach skate wings in a court bouillon made with

carrot, onions, celery, bay leaves, black peppercorns.

You poach it for about 15, 20 minutes,

till it's nicely cooked through.

Now for the black butter.

Get a frying pan searingly hot,

and add two or three knobs of salted butter.

Now, it needs to be salted because you want that to catch,

to give the butter a lovely deep brown colour, not black.

Everything happens at the last minute, so lift your skate wings

straight onto a plate,

cos the sauce is going to take seconds.

Sprinkle the skate wing with about 15 or 20 capers. Now back to the sauce.

It's bubbling away now, and when it starts to firm like that,

add some red wine vinegar, and the kitchen immediately fills with

that pungent smell of hot vinegar.

It catches the back of your throat,

but it's also the smell that entices people into restaurants.

Add chopped parsley and shake it through the butter,

then lift the pan straight off the stove and onto the fish,

and straight out to the customers - the quicker the better.

Do you know, I've been doing that dish for 25 years,

but it's the best with skate, I can't come up with a better dish.

In South Wales, on the Gower Peninsula, is Penclawdd,

very famous for its cockles.

The cockle gatherers here use little forks and rake them up.

As I watch these bent figures scraping away at the sand,

looking for those jewels on a freezing March morning,

I couldn't stop myself thinking about where they were going to be sold.

Well, they go to Holland and they're put in little tins

and the tins are sent to Spain where they use them for paella.

Maureen is one of the stalwarts who supply the trade.

We started off out here with bare feet. Bare feet? Yeah.

Always bare feet out on the sands here. The old ladies.

My mother, my father's mother and generations before,

they've always come out here.

I married my husband, he was a steelworker,

and he joined me at the job and that's it.

I've had four children and still worked at it, you know?

I'd heard of Penclawdd's cockles because they're legendary,

but I'd sort of thought they were done with mechanical dredgers,

but not a bit of it.

It's all done by hand, and that is terribly heartening to me.

Everything's on a human scale.

It's a very, very rich estuary in cockles, but it's looked after.

They're conserved and the natural conservationists

use human beings to fish for them.

It's one of those optimistic stories I love to find.

But it's not just cockles you find here.

When the tide goes out, and it goes out a very long way,

you find seaweed, what they call laver.

This is like wet strands of silk ribbons,

and they boil it for ages and then serve it up.

It's known locally as Welsh caviar.

So, I've never tasted laver, but I'm told it's best hot from

the cauldron like this, and still in its leaf form -

in other words, un-minced.

Well, it smells and it tastes of the beach.

It smells like a cauldron of boiling shrimps to me.

I'd love that on toast for breakfast, I really would.

The other thing about it, it's got this sort of evocative quality

that I can understand why the Welsh get so homesick for it.

It's not like everyday food. You can get mangetout peas

from Thailand any day of the week, right through the winter.

This has got a real sense of place about it.

I'll always be mindful of these cockles,

which I do think are the best cockles in the world.

They're just sensational.

Well, I came up with a dish there and then, which I think combines

cockles and laver in a very, very enjoyable way.

It's cockle and laver vol-au-vents with hollandaise sauce.

First of all, cook the cockles,

just a bit of water in a hot pan, and let them open in their own juices.

That will take about two to three minutes. No more.

You don't want to overcook them.

Now the vol-au-vents.

You can find the cases pre-baked, but it's so easy to make.

Just buy the pastry instead.

You just cut little discs out, quite thick,

and then make the lid shapes with a slightly smaller pastry cutter.

Brush them with egg yolks and straight into the oven.

Incidentally, it's puff pastry, of course.

Now the sauce, the hollandaise sauce.

Just a small amount of hollandaise, just one egg yolk

and some lemon juice over some boiling water,

and whisk it hard to make a nice voluminous sabayon.

That's a posh French kitchen word for a fluffy custard.

Now you add clarified butter, whisk that in, then the cockles,

and finally the laver bread, and you fold the whole lot in very,

very gently to avoid losing any volume in that lovely hollandaise.

The vol-au-vents should be baked by now. Take them out of the oven.

They cook for about ten minutes.

Just lift the lids off very carefully.

Now scoop the centre out with a teaspoon so you can fill them

with as much cockle, laver bread and hollandaise as possible.

I suppose it's blowing my own trumpet a bit,

but I thought of this dish with those cockles and the laver

and that lovely expanse of beach and rock and seaweed

and I thought, "Wouldn't it be nice to have three or four of these

"in the local pub with a pint of Welsh bitter?"

Now that's regional food.

Now, who doesn't love a vol-au-vent? Me. Me.

There's two of us!

Whilst Rick celebrates all the UK's great fish, I've been championing

all the great seasonal foods we have around this time at the moment.

Today I'm going to use the garlic that our wine expert Susy Atkins

picked last week.

I'm going to use this elephant garlic,

and what I'm going to do is make my own garlic butter from scratch. Lovely.

I'm going to use cream. Full fat cream.

This is a great way to use up any cream you've

got in the fridge that is going a little bit out of date.

And you just stick it into the machine like that.

I've done this with a very old machine.

You remember the old ones, the wooden ones with the paddles?

I've used them. Takes a while.

This one, basically, to make your own butter you stick it in the machine and leave it.

I've got a hot griddle over here and I'm going to do this with some garlic butter.

For this we've got this wonderful garlic.

The smaller garlic is obviously this one.

Some of the best garlic in the UK comes from the Isle of Wight, of course.

They have the best garlic around.

Stronger flavour if it's smaller, or no? Sorry?

Stronger flavour if it's a smaller bulb? It changes.

This one is the elephant. I think it's the type of garlic.

This one is from Dorset, of course.

But all round the south coast, particularly for garlic, cos they have...

It's warmer, and that's what you need.

We've got the garlic over here,

and I'm going to basically cook this to soften it.

You just stick it in some tinfoil. It's so easy.

This... That's whipped cream now.

Just keep it going. Just keep it going, keep it going.

Now it'll drop down a gear as it

starts to get thicker and thicker and thicker.

And then it'll split and separate, and you just keep it churning

until it fully separates. Right.

And then it's ready, you've got butter.

All we do with that is stick that in a hot oven, 200 degrees,

cook that for about 20 minutes.

And we end up with it nice and soft, which we've got over here. There it is.

And all we do with this one is just open it out...like that.

So it's lovely and soft. And you just trim the base off,

or cut through.

And with this being elephant garlic you've got about four or five cloves in here,

and you squeeze this out, look. Look at that!

This is the cooked garlic. It'll be sweeter, then, will it?

Lovely and sweet, nice and delicious. That goes in there.

So, Ellie, busy at the moment?

Countryfile going from strength to strength.

It does. Last year was its 25th year on telly. Incredible.

Programmes don't do that any more, do they?

Well, this one is catching up. Is it 12 years or something like that?

Yeah, yeah. Little way to go yet!

And this year is John Craven's 25th year.

He's been on telly every week for 40 years. That's quite unheard of, too.

And you still get the great enjoyment of it, you guys.

Cos there's always something new to see. There is.

We're really lucky cos it's anything outside of a town,

and there's always something going on.

And it used to be very much an agricultural programme,

but nowadays it's anything that's countryside.

And it's very picture rich, and we get physically involved,

so it's great telly from that point of view.

It is, I remember when I was on the farm when I was a young kid, the weather was the most...

It's going mental over there, is that all right?

James, the butter, the butter!

Keep it going, don't worry about it, Wolfgang. That's what you want.

Someone will clear it up! Keep it going!

You're wearing black, James.

It's easy to make butter at home, you just do it in somebody else's house.

Just forget the cream in the mixer and you have butter.

That's looking good. Look... You just...

And then all you do is pass this. There you go.

And you can use this buttermilk as well to make the best panna cotta.

Or to marinate your chicken in it.

Make fried chicken, you marinate it, it will tenderise your meat.

Cupcakes, as well.

All right, all right! There's more recipes coming up!

LAUGHTER Who's making it? Who's cooking?

I think Jasmine would put it in the pizza dough.

We've got enough chefs on this show! LAUGHTER

You're taking the glory after I've just made it. Look.

Beautiful. Looks good.

And you've got home-made garlic butter, and all you do is

you stick that in there with the garlic,

add some parsley and that's done.

But I remember watching Countryfile particularly

when I was at home on the farm for the weather. Right.

You've still got that. Still going from strength to strength.

But it's not just that that you are doing.

You're travelling all over the place.

Yeah, I'm doing a series called Secret Britain with Adam,

the farmer from the programme, who is a buddy of mine.

Going round the country looking at...

It is hard to imagine there any secret places left, but there are.

There are places that are underground or on private land,

or stories that haven't yet been told.

We're doing British countryside, the unseen bits.

You've go underground to find the secret places?

Pretty much - up in the air, underground. That kind of thing. Always a journey.

I will come with you next time, I would love to see this. Yeah!

I read the brief earlier this morning,

it said there is a secret beach, is that right?

A secret beach. You go to a secret beach.

Yeah, there's a secret beach, and we're going to do some wild swimming.

It's not going to be secret any more, is it?

We were trailing it on Countryfile,

asking people to write in with their ideas,

and people were sending back obvious answers,

"Why would I tell you?" Doing a bit of that.

And I've also got another series coming out at the end of this summer

called Wild Orphans, filmed with the Natural History Unit.

What is the closest city to the secret beach? I couldn't possibly

tell you. You'll have to watch the programme. Now it's a secret again.

Absolutely, you have to watch the programme.

About Wild Orphans, you mentioned Zimbabwe at the top of the show,

but you travel, as well as the UK, you travel all over the place.

They do get a bit far-flung.

I've got little ones at home so I don't go too far for too long,

I guess that's the thing for me.

But with this we went over to Australia

and we were looking at marsupials in particular,

so koalas, wombats, wallabies, and how they are.

You don't really got that on Countryfile, do you?

Not many of those. Not many pouched animals on Countryfile.

And how they... Often the mothers will be...they will have joeys,

will be knocked over, and the infants will survive,

so from pulling the infant out of the pouch when they're still alive,

taking them back to be rehabilitated, that can take two years.

So it's generally done in people's homes, the rehabilitation,

they have very dedicated people, very often women, looking after them

until they're ready for release again. So we cover that story, too.

You're doing that at the moment as well?

That's coming out at the end of the summer, so that's been filmed and ready to go on TV.

Fantastic. Look, I normally do this here. Use your hands. Get stuck in.

It's much easier, that's the garlic gone in there as well.

The garlic becomes really nice and soft,

obviously allow it to go cold, otherwise your garlic butter will melt.

I feel like this is the yin and yang part of the show.

Cos you've got the healthy table over there and then...

Slather on the butter.

We're all about the butter. Onto the high GI bread.

This is more my sort of thing. A bit of that.

You can... But also the great thing about making your own

butter like this, it freezes.

So once you've made it you can actually make this

and pop it in the freezer. Ready for barbecues. You can put all manner

of different flavours in - anchovies and stuff like that.

Save a little bit for my steak over there,

I like a little butter in my steak. OK, I'll save a bit for the steak.

And then we transfer the whole lot just in the oven to melt that slightly.

So we stick that in there just to melt that.

And I thought we'd serve this with a little bit of this.

This is pata negra. It's the best Spanish ham.

Pata negra goes very well, and another thing with no fat, it's perfect!

This is bred on acorns, this stuff.

And they actually do something... In the UK we've got a place called

the New Forest, which has got a lot of acorn trees, and they send these

pigs out to forage for acorns, and you end up with this amazing ham.

But this is the Spanish variety of it. Just down the hatch?

Can I get a piece too? We are what, chopped liver over here?!

I know she used chopped liver already, but...

It's coming, it's coming!

So whereabouts can we see you on Countryfile?

Where are you going next on your travels?

Last night I was filming in the Gower, we were doing a story about Swansea football ground.

When it closed down,

half of it became allotments for the local community,

and there's lots of different nationalities there,

Bangladeshi, Chinese, Turkey.

And they've got a little cafe, they've got a pizza oven,

composting loo. It's a fabulous place.

And they've ended up meeting their neighbours,

which they never would have done otherwise. Yeah.

And what would you do with a World Cup on that night?

The World Cup is on the night that Countryfile is going out.

It's in a football ground. So we did a World Cup curry.

All sorts of things.

The locations change every single week

and we can be anywhere in the country.

Fantastic. It's going from strength to strength.

Long may it continue as well.

So basically, before the garlic goes dry like that,

you can actually get away with using the stalks.

Particularly if you get the fresh garlic.

You can actually use these, you can chop it all up.

And all we do basically with this,

they are really quite... quite intense.

I think they're called scapes, I think. Scapes.

We just take the garlic bread, just get a little bit of this.

And we can lift this off onto your board.

So...

Look at that!

Mmm! No calories spared.

And then we just take some of this ham,

which you can just lay over the top.

That looks amazing. You can use Parma ham, Serrano ham,

any hams you want.

But if you can buy it in the supermarket,

this is called pata negra ham.

And it smells amazing. It's Spanish, and it is just delicious.

Nice. Is it all for me?! All for you.

Ellie, you're a lucky one!

It's so easy to make your own butter as well,

the great thing about that is you can just keep that

and press it out nicely, season it with a bit of salt over the top.

But you don't need salt because you've got the ham.

That's really nice!

Can't beat a bit of garlic bread, thanks for that.

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

issues from Saturday Kitchen archives, and we've only just begun.

Up next is Michael Caines with a sumptuous summer soup.

It's a great mate of mine, Mr Michael Caines.

Good to have you on the show. Good to be back. Thank you.

It's a pleasure. What are we cooking?

We're going to do this summer vegetable and herb soup.

And we've got celeriac, some leek, some carrot and some shallots there.

We're going to sweat that down with some butter.

Add some white wine for acidity. Yeah.

Then a second stage where we add the stock,

bring it to the boil, then we add our cabbage...

This is the second stage, this bit? Absolutely. Peas, all the green veg, whilst it is boiling.

Finally, some tomatoes, sorrel, chervil, chives there.

A little bit of creamed butter to finish... Touch of sugar as well.

Yeah, lots of sweetness. Got some wonderful basil, too.

Yeah. I know I've got a lot of chopping to do. You like chopping.

If you want to do them, and I'll get the shallots on the go.

You know, it's one of those soups that I actually have in our menu now.

But, at the same time, you know,

I've worked in some great kitchens for some great chefs.

Robuchon, in France...

Now, Robuchon is like the king of chefs, isn't he, really?

Three-star Michelin. Yeah, he's a bit of a legend. A total legend.

Now, a lot of people think of veg soup, but it is actually

on the restaurant menus of three-star Michelin restaurants.

Cos it is... If you cook it right, it is an amazing soup, isn't it? Yeah.

I mean, Blanc uses it as well, called it Potage Quat'Saisons.

But Robuchon did it with mussels,

cockles, a little bit of scallops through there.

Just fantastic. So it has a real varied appeal.

You can use it as a backdrop for all sorts of things.

So, it is a really good little base stock.

And, of course, I'm using chicken stock. Yeah.

You don't have to use chicken stock.

You can use just water for vegetarians.

But the chicken stock just gives it a little bit of meatiness

and lifts everything up really, really nicely. Good.

And celeriac, a root veg that people don't really use so much.

I love the stuff, but...

You know, it's great with remoulade, isn't it?

That's salad with mustard and mayonnaise, raw, it's lovely.

It's one of those underused vegetables,

cos a lot of people don't know, you know, what it is like.

The flavour is very similar to celery but it is a little bit...

Well, I think it's sweeter as well.

When you cook it, you've got this wonderful, you know,

mild flavour, and you make a great puree from it.

You can roast it in the winter as well.

But I'm going to use it just to create a nice little base stock,

a lovely flavour.

A little bit of salt in there, James, just to draw out some moisture.

We're just using some unsalted butter.

We're going to need the carrots in with that.

Now, Allegra, are you making a lot of soups in your restaurant?

Yeah, we do a different daily soup and it is always seasonal.

They change every quarter. Yeah. Yeah, good English produce.

There you go.

So it's like a chunky minestrone veg soup, this one, you know.

And, I suppose, really, you could take the same soup

and blend it in the blender.

But I think that takes away some of the character of it.

And I think it's a common mistake with veg soup as well.

People just think, "I'll stick a load of stuff that's kind of in the fridge,

"going off a bit." It's got to be with fresh produce. Fresh as a daisy.

But also the cooking time is quite important.

A lot of people think you just throw it in and boil it.

Exactly. Notice how I'm using just the root veg to start off with.

That's because we don't need to worry about the colour going on it.

We add these fresh, vibrant colours in at the end.

It's going to be good.

Once we've got that going, we've got a little bit of white wine which

we're going to deglaze the veg with.

Take that down to nothing. It's...

The object is to give a nice backdrop of acidity to the soup

because we're going to finish it with some butter and cream

so that's going to enrich it.

You want a little bit of acidity coming through.

We've got some water here.

If you're vegetarian, just put twice the amount of water

but I'm using half and half.

Little bit of chicken stock.

That just adds a little meatiness to the texture.

It's coming from the veg and the meatiness is giving a stock with real substance.

How long will you cook that for? Bring it to the boil.

Only takes about five minutes from up to the boil

so we've got a base that we've already made.

Nice bit of flavouring in there.

Really taste the celeriac.

As well as all this stuff you're doing at the moment,

you're also doing a lot of food festivals as well. That's right.

Not just opening restaurants, hotels.

I've been up here in London and had a look at the Taste of London,

which is great.

Next week I'm doing Taste of Bath so I need to know what's going on.

Down your neck of the woods, then? It is, yeah.

So it's going to be fun. Four days.

Martin Blunos is going to be there.

You're all doing demos and bits and pieces.

It's celebrating not just the local produce

but the restaurants of the area? Absolutely. It really is.

It's a chance for us to champion what's great about the south-west,

and Bath, it's in the Victoria Gardens.

A stunning location right near the crescent.

And it's going to be really, really good fun.

Great chance to catch up with your old chums as well.

What have we got in here, then?

You've got your tomatoes which go in the end.

I've got the courgettes and the peas which are going into the soup.

Cabbage, don't cut it too long otherwise you end up

with sort of like tagliatelle.

Put the green veg in for the last two or three minutes of the cooking.

This soup's texture is the chunkiness of the vegetables

but we're going to thicken it by adding a little bit of butter.

We call that monte au buerre

and to finish it just a little drop of cream.

Not too much. Just to turn its colour

to a little bit of a creamy stock.

Then we're going to use... Thanks for that, James.

..some butter which we're going to whisk in.

I've never chopped so much stuff in my life.

Always a first.

You favour pastry, don't you?

You put a fair bit of butter in there, didn't you? It is.

Quite rich, which we talked about, having the white wine

at the beginning just to give it some balance.

Do you want those tomatoes in? Yeah, tomatoes in.

What we've got to do is get these lovely fresh herbs

finished... It wouldn't be chopping? Bit more chopping to go.

Not quite finished yet.

Not too small so I've got some sorrel here which is fantastic.

So sorrel, chervil and you can put the basil leaves as well.

Really fresh. Sorrel is fantastic but it can go black, can't it,

if it's overcooked?

When you do cook sorrel, the first thing you notice,

unlike spinach, is that it goes this dark green-y colour.

And it's acidic. It gives a little bit of acidity, which is lovely.

We're just going to chop up the herbs like so.

They say basil should be like a man's heart, bruised but not broken.

Who taught you that, then? I don't know. They were lying.

Here we go. Some real nice vegetables. Very chunky.

Last minute. Do you want me to put the chives in? Put your chives in.

Little bit of sugar too.

That's really fantastic. Just brings up the sweetness...

You mentioned a lot of Michelin star chefs using this on their menu.

They'd mix and match different things in there. Use that as a base.

Yeah, it's a great base.

We were saying, into this now you could put some cockles and clams

and some mussels through it.

Drop in some langoustines or even get in some...

Little bit of salt.

Pepper, at the end. Seasoning's everything. And you know what?

This is a really lovely soup to serve because it's so fresh.

You've got all those herbs.

Wonderful flavours coming through there. Look.

The colour's fantastic.

Unlike most vegetable soups that you try, where the colour's all

boiled out of it, really.

You see all those bright greens

and the colour of the herbs is really vibrant.

Tomato still holding there as well. Absolutely.

Remind us what that soup is again.

This is a summer vegetable and herb soup.

Great starter.

There we go. Right.

Dive into this. This looks great. Smells delicious.

Nice to see all the stuff

instead of it being put into a blender and whizzed around.

So nice to see everything. That's what I think about soups.

Do you recommend a fork with your soup?

LAUGHTER

Let's get the right tools.

Here, guys. Thank you.

Try and get everything on in one go. Is that the idea?

Have a taste. You like your soup, Matt? I do, yeah.

That is absolutely beautiful. That is really lovely.

That could be a meal in itself. You're calling it a starter.

It's 18 quid in his restaurant.

LAUGHTER

You could dine out for a week with that.

It's got a really nice texture to it.

It's really light, but still...

You use that as a base, you could put cockles...

Yeah, flake off...

For instance, you've got some chicken, flake of the chicken,

put it back in at the last minute. You've got some lamb - I know you

don't like it at but you could use lamb stock instead of chicken stock.

Clams and mussels, I can really imagine those in there. Delicious.

Ron's nodding. You like that? Very nice. Very simple.

Could do with a bigger spoon.

Notice how I don't get any of it.

Thanks for that, Michael. Soup-er stuff.

Now it's time for more Keith Floyd

who's still enjoying himself in Spain.

You see the essence of Galician food is simply fresh produce.

And, Hector, with your love of boats and things nautical,

you'll be jolly impressed with these little chaps.

They call them dornas,

and according to a chap in the pub, they go back to the days

when the Phoenicians used to trade along this coast.

Not only did they extend the gentle art of boat-building,

they no doubt brought vines as well.

Clever people, aren't they, the Phoenicians?

You just can't escape from these fiestas.

And by the way, don't try letting of your rockets in this way

unless you're completely mad, of course.

Probably every day in Spain there is a fiesta somewhere

no doubt celebrating the glorious victories of Christians over Moors,

fishermen praying for bigger catches, farmers for abundant crops

and no doubt restaurant owners for more bums on seats.

Anyway, this is one of me bravely going where no cook has gone before.

Home for millions, yes, millions of moule, mussels or mejillones.

Brilliant word, that. Clive, when you finish playing

Hans and Lotte Hass, could you come up to me, please?

And do be very careful, it's very dangerous here.

I want to tell our people, the customers, where we are.

We're on a mussel rig, not an oil rig.

They don't have those here in Spain, they have mussel rigs.

Because on this part of the coast they provide 90% of the mussels

the Spanish people eat throughout the country.

That is a lot of mussels.

Come round here and do for God's sake be careful.

We don't want you falling over. It's a very rickety place.

Now, mussels and the other thing they love very much are clams.

If you see the boys over there, that's... Hi, there, guys.

Salut! Salut.

That wasn't rehearsed, I promise you,

that was a genuine spontaneous reaction.

And talking of spontaneous reactions, it's time I had one too.

Anyway, I'm going to cook a dish of mussels and clams and one of

the essential ingredients of Spanish cookery is sweating down onions.

Clive, close up on the pot.

This is about half a pint of best olive oil, a couple of pounds

of onions and they've been cooking in there for about 20 minutes.

And you can see, really close in there, Clive, that they

are really translucent and soft and splendid.

Back up to me, please.

The next phase of this wonderful cooking sketch

is the clams themselves. There we have the clams.

A few clams in there.

Stay there. Stay, stay, stay.

Back up to me for a second.

The other thing that is very important in Spanish cookery is

paprika, this lovely red powder.

And in Eastern European cookery as well,

but the Spanish paprika is the sweetest and the best.

With no further ado, back down to the pot,

a good load of that in there.

No wonder this is called the Sunshine Coast,

the splendid red of the paprika, the golden onions, right.

The next brilliant thing I'll do is chop up some garlic

because the director likes chopping shots.

He's always hoping I'm going to cut my fingers off you see.

Again with Spanish cooking, it is not that refined,

so they like to have their bits of garlic in fairly hefty chunks.

I think that's enough chopping, Clive. We'll put that into the pot.

And then the star of our little show today is in fact what we are

here for - it is the merry mussels.

And I just happen to have caught some.

There we are.

A splendid bag of the finest Spanish mussels tied with

a nautical not which you just unleash like that.

Take out the...

By the way, if you hear any explosions going on it's not people

shooting us although I know some of you would quite like to.

It's fiesta time here and there are explosions, there are bands,

fanfares, because this week here in Galicia is a celebration

of what is good about life which is fish and wine.

Back over to the pot.

You see there, the clams are beginning to open.

I put those in first because they take longer to open

and now we put the mussels in.

And you couldn't get any fresher than this.

Right. That's the mussels.

Stay there.

Stir those round.

Just to recap, we have a load of olive oil, about half a pint.

A couple of pounds of onions sweated down for 20 minutes.

The clams for about five minutes, the mussels and the paprika

and finally now into that goes some fresh tomato sauce.

Into that like that.

A couple of bay leaves.

And backup to me, please, Clive.

If only I had I had the lid I would put it on for about 20 minutes

but I seem to have left it on the boat.

Close up on there and get me out of trouble.

Stupid me, it was there all the time.

Anyway, along with the mussels, clams and oysters also thrive

in Galicia's rias.

A ria is a sort of lowland estuary

and the Romans, who had a highly developed food sense,

harvested the wonderful bounty from these shores 2,000 years ago.

This is an old Roman cemetery, a compositum,

being excavated at the moment.

But subsequent generations have also used it to bury the dead.

But wherever the Romans lived, worked and died,

you will find the ubiquitous oyster shell.

I think that's enough archaeology.

Back to the mussels and clams and tomato sauce.

The Romans didn't have tomatoes by the way.

There we are, dear boy. I don't speak any Spanish.

Muchas gracias. De nada.

Can I have...?

What do you think?

HE SPEAKS SPANISH

Any fear of a translator at all?

HE SPEAKS SPANISH

'Anyway, who needs an interpreter?

'He is saying this food will satisfy anyone,

'from a humble working man to a mighty politician and it also looks

'so good it will please the eye of an artist.'

I think he likes it.

So, my dear Hector, my gastronomic foray is nearly complete.

This trip has reinforced my belief that religion,

art and cooking are all intertwined,

running as in one single thread through all of our lives.

And as my chum on the boat said, the dish of mussels was good enough for

any man whether a fishermen, an artist or a politician.

So I thought I would cook at Moncho Villa's restaurant for the top man

in these parts, the president of Galicia himself, Senor Fraga,

one-time ambassador at the Court of St James, a noted gourmet,

a spirited sportsman and in fact a gentleman and a scholar.

In a very fair competition, we have one fish dish and one meat dish

and in fact this is a perfectly normal coin.

OK.

Heads for the fish, tails for the beef.

We just spin that, then we get on with it.

That's it, you're doing the beef. No, no, it's honestly fair.

English rules, English rules. Anyway...

So you do the beef. Thank you. Good man.

This is a recipe Moncho explained to me about five minutes ago

by the way. It's very much a Galician dish.

The salmon goes on to a bed of onions and garlic and the olive oil.

Seal it on both sides.

As usual fish should always be quite lightly cooked.

We are doing very well here, Clive, actually.

Next we put in some clams.

Clams go in.

Then the local wine,

which is terribly nice stuff actually.

A little bit of fish stock.

Back up to me for a second, Clive.

As usual there are some very good preparations on the market

these days for fish stock

if you can't be bothered to boil the heads and things down yourself.

A couple of tablespoonfuls of that.

Some parsley.

That's absolutely brilliant.

What's going on here? It's bueno. Bueno. Vino.

Excellent. Shin of beef, marinated in garlic, fried in olive oil.

Look at my one, while I get something else. Thanks.

I now I add into my sauce a little bit of mustard.

Prepared Dijon mustard.

Let that bubble and simmer for about three or four minutes

until the clams open and then either one of two things will happen.

I shall become a Knight Chevalier of Spain

and become president or something like that or a duke or a baron,

or be dragged away in chains and thrown into some castle

and left to rot forever and a day.

Back on the pot, old bean.

The salmon will only take a few more minutes

but the marinated beef, once browned in the wine, olive oil

and garlic, goes into a hot oven for about an hour.

By the way, it is very important to marinade the shin of beef,

about three pounds, for 24 hours.

Not six or 12 but 24, otherwise it just won't work.

So now for the moment of truth.

Salmon.

Very good.

He liked it. He really did,

and wanted instantly to make me Minister for Food and Culture.

But sadly I had to decline.

Very well cooked.

And I think this combination of sea and river is very good.

Good, I'm delighted.

Moncho's shin of beef is absolutely fabulous.

Remember I told you he seared it in hot fat, placed it in the oven

with the marinade, and just left it for an hour or two.

But it's so tender and so delicious

it's like the sort of stews you get down in the south of France.

The cowboys down there in the Camargue.

They make this kind of thing.

It's, you know, it's that lovely warm feeling of something

simply but lovingly cooked and lovingly prepared.

It's absolutely magnificent.

It's muy bueno. Gracias.

This is a queimada,

and every serious Galician meal ends with this amazingly alcoholic brew.

It goes back to the days when people really believed in

witches and evil spirits,

and if you want to do this at home, then you need a bottle of marc -

that's the spirit distilled from skins of the grape -

lashings of strong red wine, fruit and sugar.

Let the alcohol burn for 20 minutes or so, stirring constantly.

The result is designed to keep witches at bay

and give you the most monstrous hangover.

THEY SPEAK OWN LANGUAGE

Well, I think by the time I've had a few of these,

it'll be very difficult to say to the president of

Galicia and Moncho,

that it is a wonderful drink.

It does remind me of that stuff we had up on the Orkneys -

of course, another Celtic bastion of severe heavy drinking.

But this, with its sort of marc-y taste,

the grapey taste of the wine and the fruit and the sugar,

it is...

Well, it's got to be the, you know, the fuel of the '90s,

it really has - the rocket fuel of the '90s.

It's fabulous. Absolutely fabulous. It's really good, isn't it?

I hope it is good, yes.

Ah.

But next time we will have more time for doing it.

Well, I mean, just to finish drinking this one...

This one was actually a very quick or fast queimada,

on the brew.

No. But for the way of doing it...

HE SIGHS

Bring me some woad and some maidens immediately!

Once again, Keith's showing us how it's done. Great stuff.

Now, as ever on Best Bites, we're looking back

at some of the tastiest recipes from the Saturday Kitchen archives.

Still to come on today's show, it's Omelette Challenge time,

as Jun Tanaka and some bloke called Matt Tebbutt square up at the hobs.

Paul Hollywood's here with a dish that will focaccia your attention.

He makes an Italian and Cypriot inspired tiered focaccia bread.

And Sarah Beeny faces her food heaven or her food hell.

Did she get her food heaven,

smoked haddock cakes with wild watercress and beurre blanc,

or her food hell, dark chocolate and coffee terrine

with coffee creme anglaise?

They can find out what she got at the end of the show.

Next up, it's the culinary world's very own Peaky Blinder,

Glynn Pernell, and he's getting a little help from

the fantastic Mr Stein.

It's the man they call - I've got to do it again - the Yummy Brummie.

No less, Glynn Purnell.

Hi, Rick, how are we? What are you cooking, Glynn?

It looks like a bit of duck happening.

We've got a bit of duck. We've got a selection of veg.

What do you want me to do?

OK, so if you want to split the radishes...? Keep the ends?

Cos I think they're quite nice as the salad part.

And you can eat them. Exactly.

So, the duck... I'll get on with that. OK.

So we've got a bit of roast duck, as an alternative to steak or lamb.

You can take the fat off completely and fry it like a...

like a steak if you wanted to.

But we're going to keep the fat on.

We're going to render it down as it cooks.

Keep the fat if you render it down... Exactly.

It makes lovely roast potatoes. So if we just...

In fact, it makes the only roast potatoes, in my view.

So if you just want to... Duck or goose fat. I'll shut up now.

So we've got... We're just going to slash the duck,

so we're not going all the way through to the flesh,

we're just taking...

What Duck is it, Glynn?

This is a Creedy Carver, so this is a... Right. What's that?

A Creedy Carver.

Oh, the duck. Yes, the duck, and so it's...

It's like a nice beautiful sort of white-looking bird.

Just tell me, I mean, you know...

People are a bit, sort of, rude about Birmingham food.

I happen to think Birmingham's in for a big...

real big growth of great cooking,

but, at the moment, there's just you and lovely Indian restaurants,

in my view. I don't, you know... No, exactly, but...

I'm probably maligning a lot of really good restaurants there.

I mean, Birmingham is sort of exploding on some

of the independent restaurants, and not just Michelin stars.

There's four one-stars now,

but also we've got lots of independent restaurants,

cafes and things like that, so we've got that going on.

Also, believe it or not, there's

a food festival in the centre of Birmingham

on the 3rd and 4th of July.

And maybe I'll be there, so...

And you can go there.

It's in Victoria Square, so it's in the centre, which is great.

But I think, to be honest with you,

this, sort of, idea that all we do is curry, it's...

Yes, we do do a great curry,

but, you know, we've got other restaurants.

We've got different styles of cooking, which is fantastic, so...

So we've got our curd. Do you want to shred me some mint, please?

Yeah, I'll shred some mint. What can I put in with the dressing?

You need to do the dressing for me, don't you?

So the duck, as you can see, we've put into a warm pan.

We're bringing it up. So we've got our elderflower going in there.

So, it's elderflower cordial. Lovely idea.

And this, you'll give it the...

Rather than using honey or sugar or whatever,

this is more of a cleaner sort of flavour.

Did you put elderflowers in it as well? You could actually.

What'd be nice is if you can get some fresh elderflowers,

which you can go picking yourself. Yeah.

Obviously making sure that they're not in anybody else's garden.

LAUGHTER What it called? It's scrumping?

No stealing. Scrumping.

Otherwise you won't get hit on the buttocks with a panel,

you'll be shot, OK? Especially in some areas of Birmingham.

I sense there's a story there.

I sense there's something... Yeah, I got caught scrumping once.

Yeah, yeah, I've been caught, yeah. I think everybody did.

Well, it was a... So the mixture, you've got my vinaigrette for me.

Yeah, got that. Put the radish in the bowl for me. There we go.

And if you want to shred me a little bit of mint.

I will indeed shred you a little bit of mint.

And that's for the peas, so we've got a little bit of mint oil,

shredded mint.

We've got some raw peas... Right.

..which we're using the raw peas because they're a little bit

bitter, and we use the sweetness of the elderflower

and the goat's curd, which is going to cut through the duck.

So the duck, as you can see... It sounds really good.

So, does this feature in your restaurant? You've got...

You've got your main Michelin restaurant.

You've got the bistro as well.

What's the difference in...? Yeah, the bistro's more casual dining.

Yeah. A little bit more, sort of, rustic, which is great.

Families eat there as well, which as really, really popular.

But obviously Purnell's itself,

it's eight years old in July, and so...

And dare I say it, a tad on the pricey side? You know?

Well... I won't lie to you.

We've had this conversation with the...

Price wars! I think basically you pay for what you get there.

There you go. So remember that whole roasted monkfish you did?

Yes, I did, actually. You came...

Brian Turner... You came... You came for dinner...

This is turning into the Brian Turner Show.

The duck... The duck in the oven for...

That's going to take about six to eight minutes.

You can leave it for a little bit longer

if you want it a little bit more cooked. OK.

But like on any good cookery programme,

we've got another one cooked for us.

Which one? Add the mint in there for me, Rick.

But isn't it resting now, Glynn,

that's the really important bit?

What is this going in there, then?

This is mint oil, and we've got some fresh mint. Oh, lovely.

Season them up for me, give them a little mix.

So duck, which we've rested... I'm just going to have a look.

I mean, one of the things I was very impressed with -

I've got to taste this -

when I went to Purnell's was just how attractive all the food

looked on the plate. Very, you know...

well, as befits a Michelin-starred restaurant.

You have to have that Michelin look.

I mean, I must admit, when Rick came to the restaurant,

Rick Stein had booked in, and I thought to myself,

"I want to cook that guy some fish."

It was probably one of the most, sort of,

nerve-racking times of my career. Oh, dear, oh, dear.

Cos I used to get my dad to tape your programmes as a kid. Really?

Yeah, as a kid.

So I used to come home after being shouted at all day at the kitchen,

and I used to get called Glenda in the kitchen.

Called what? Glenda, they used to call me. Oh.

So I used to come home thinking,

"Thank God we've got Keith Floyd tapes

"and Rick to watch when I get home." Oh.

Just to, sort of, keep that enthusiasm, and also just so...

As you said earlier about TV, it's the romantic side of it, you know?

The boats and the... It was fantastic.

Right, so we've got some duck sauce reducing.

Did you get any chefs saying, "Why do you want to be a chef?"

"I want to be on TV."

I get them... Yeah.

I don't think it's a very good thing to say to

somebody with restaurants, do you?

No, I think for me, from the age of 12, I always wanted to open

a restaurant, and I wrote it down in my schoolbook,

and my dad dug it out.

It's written in a Berol pen.

"I want to open a restaurant in Birmingham, blah blah blah."

It was just my dream. My dad got it out from...

Believe it or not, I'm 40, Rick.

And actually we share the same birthday, the 4th of January.

Well, we do. How old were you?

How old were you when you wrote this little dream?

I was 12, round about that.

And my dad dug that out for me. So you've always known.

I've got it in the kitchen at home now, so... So what do you think?

Why do you think people want to spend all those hours,

antisocial hours, both of you, in kitchens,

working when everybody else is...

I think part of it is the camaraderie.

I mean, it is, you know, you do love the banter.

It's probably a bit like backstage at a theatre.

At a theatre, yeah. Yeah.

It's, sort of, like, it's what people don't see.

It's all the effort that goes into

learning dance routines and practising... Yeah.

It's the same with cooking. Yeah. All the prep. But I've been...

Right, stop chatting the girls up, Rick.

Do you want to carve the duck for me?

Do you want to carve that? You carve it so beautifully.

Let him get on with it. Do you want to go and sit with the girls

and I'll carry on? Right, so if you carve that for me, Rick,

so it's cut nice and big... I like talking to girls.

I like talking to you, though.

He's so sweet, isn't he? Right, OK, so...

To season it up, we've got our little sauce here,

which we're going to put in our jug. Good, good.

Well, this is smelling and looking absolutely wonderful.

So we've made the sauce in the pan, so we've taken the duck out,

glazed it with a bit of white wine, some bay leaves,

little bit of... a little bit of thyme.

Oh, yeah. I like that. A sauce which is basically a nice brown stock.

You can use duck if you've got the bones or, if not, a beef one.

Right.

Or a... Or a brown chicken one.

And basically you can call it a jus, if you want,

but I just call it...

You're not calling it a jus, not coming from Birmingham.

Gravy. Gravy! Gravy. Ooh, gravy!

Not lumpy like our mum's.

Did she make lumpy gravy? She did a bit, yeah.

It tasted OK, but you'd just have to...

You know when you carve the meat... Yeah?

You'd just have to carve the gravy as well.

So you'd say, "One slice or two?" "Just the one slice of gravy, Mum."

Even... So... Even the dog used to avoid the lumps.

You know when you give the dog a bit of dinner? She...

Even the dog used to eat around it,

and how they did that, I don't know. Brilliant.

Right, OK, anyway... My mum's going to kill me after this show.

I'm going to be disowned.

That's so sweet. Right, so...

So we've got our... Right, here it comes.

This is the bit I'm waiting for.

This is... So we got our curd with the...

You can use cream cheese if you wanted to as well, and it's...

Although it's quite rich, cos of the acidity of the elderflowers,

it sort of cuts through the duck. Uh-huh.