0:00:02 > 0:00:04Good morning, I'm Matt Tebbutt and I've got some outstanding dishes to
0:00:04 > 0:00:07kick-start your Sunday morning, so please just sit back and enjoy
0:00:07 > 0:00:10today's line-up of brilliant Saturday Kitchen Best Bites.
0:00:30 > 0:00:32Welcome to the show.
0:00:32 > 0:00:35Now, I hope you're hungry, because we've got top chefs serving
0:00:35 > 0:00:38fantastic food and a handful of celebrities that all need feeding.
0:00:38 > 0:00:40Coming up on today's show...
0:00:40 > 0:00:42James Martin makes the ultimate cheese and tomato sandwich
0:00:42 > 0:00:44for Edith Bowman.
0:00:44 > 0:00:47Michael Moore is here with a delicious dish of honey and hoisin.
0:00:47 > 0:00:50Pan-fried chicken breasts are drizzled with honey, and plantain
0:00:50 > 0:00:54is drizzled with hoisin before being served up with wilted garlic stems.
0:00:54 > 0:00:58Vivek Singh shows us a spicy way with mackerel.
0:00:58 > 0:01:01He drills mackerel fillets and serves them up with a spicy yoghurt
0:01:01 > 0:01:04and a curry leaf and spinach poriyal.
0:01:04 > 0:01:07And taking up the Omelette Challenge today, we have Gennaro Contaldo
0:01:07 > 0:01:10and Tom Aikens, and both are looking to take the top spot.
0:01:10 > 0:01:12And then it's over to Scott Hallsworth,
0:01:12 > 0:01:15who's here with a dish full of Asian influences.
0:01:15 > 0:01:18He tea-smokes lamb chops, grills aubergines with miso,
0:01:18 > 0:01:21and then serves them up with pickled daikon.
0:01:21 > 0:01:24And finally, esteemed actor Brian Cox faces his food heaven
0:01:24 > 0:01:26or his food hell. Did he get his food heaven -
0:01:26 > 0:01:30pan-fried rainbow trout with dwarf beans, peas and almonds -
0:01:30 > 0:01:33or his food hell - Earl Grey sorbet with pear, Earl Grey
0:01:33 > 0:01:35and cinnamon strudel?
0:01:35 > 0:01:37You can find out what he got at the end of the show.
0:01:37 > 0:01:40But first, it's over to eco-chef Tom Hunt, who is getting creative
0:01:40 > 0:01:42with kimchi.
0:01:42 > 0:01:44- Great to have you on the show, Tom. - Hi, there.
0:01:44 > 0:01:47- And something we've never seen before on this show.- Yeah.
0:01:47 > 0:01:49- So I'm going to do a kimchi. - Kimchi. Which is?
0:01:49 > 0:01:51It's Korea's national dish.
0:01:51 > 0:01:55It's normally made with cabbage, which is fermented.
0:01:55 > 0:01:57I'm going to make it with British seasonal greens.
0:01:57 > 0:02:00- We've got beetroot tops, cavolo nero and rainbow chard.- OK.
0:02:00 > 0:02:03The way I cook is to waste nothing, so we're going to put in all the stalks,
0:02:03 > 0:02:05that's why we're using the leaves of the beetroot and all that.
0:02:05 > 0:02:08- Waste nothing. Right.- Waste nothing. - I'm going to make a sauce,
0:02:08 > 0:02:10which I don't exactly know what it's for yet.
0:02:10 > 0:02:12OK, so the base of the sauce is an onion
0:02:12 > 0:02:15blended with eight cloves of garlic, and some fish sauce, 50ml.
0:02:15 > 0:02:17- Right.- And then I'm going to...
0:02:17 > 0:02:19- Eight cloves of garlic? - Eight cloves of garlic.
0:02:19 > 0:02:22- This is incredibly potent and it's delicious.- Right.- Really punchy.
0:02:22 > 0:02:28So I've got 400ml of water and four tablespoons of rice flour.
0:02:28 > 0:02:30That's the other half of our sauce
0:02:30 > 0:02:32that's going to be the base of the kimchi.
0:02:32 > 0:02:35- Yeah.- Just need a little spatula.
0:02:35 > 0:02:37Now, this cooks for a couple of minutes,
0:02:37 > 0:02:40and it'll turn into porridge, it'll start to thicken
0:02:40 > 0:02:43- and become translucent.- So what...
0:02:43 > 0:02:45- That's rice flour you're using. - Rice flour and water.
0:02:45 > 0:02:49You can buy it, you can get it from supermarkets now, it's quite easy.
0:02:49 > 0:02:52So, what is it? Does it get thick or...what's the idea of this?
0:02:52 > 0:02:56So it thickens up to make a kind of base that will then ferment.
0:02:56 > 0:02:58- Right.- We're going to serve it fresh today, it's delicious fresh.
0:02:58 > 0:03:01- It's kind of a little bit more punchy.- Yeah.
0:03:01 > 0:03:07- But if you ferment it, it mellows out a little bit and gets a nice tangy flavour to it.- Right.
0:03:07 > 0:03:09So, first...
0:03:09 > 0:03:12So is this a dish that you've got in your restaurant, then?
0:03:12 > 0:03:15- Yeah.- Tell us about your restaurant. It's tapas, isn't it?- Yeah.
0:03:15 > 0:03:18So I do British seasonal tapas at my restaurant, Poco, in Bristol.
0:03:18 > 0:03:22- Right.- And basically the focus of everything I do within food is
0:03:22 > 0:03:27around sustainability and covering my back, and making sure all our
0:03:27 > 0:03:29food is kind of, like, chosen well.
0:03:29 > 0:03:34- Right.- So all our fish is kind of vetted and our meat is all local.
0:03:34 > 0:03:37Most of our produce is grown within 50 miles of the restaurant.
0:03:37 > 0:03:38- Right.- Yeah.
0:03:38 > 0:03:42So the greens, I'm going to take some cavolo nero here as well.
0:03:42 > 0:03:45- You've got a great part of the world down there, cos you've got the coastline as well.- Yeah.
0:03:45 > 0:03:49Yeah, it's really beautiful, and we are spoiled for produce.
0:03:49 > 0:03:51As is Jersey.
0:03:51 > 0:03:55I would say we've perhaps got even more choice, but...
0:03:55 > 0:03:58Nowhere near as much as God's own country... LAUGHTER
0:03:58 > 0:04:01- ..Yorkshire.- Right, yeah.
0:04:01 > 0:04:04- That's the paste mixing up there. - Paste is mixing up...
0:04:04 > 0:04:07And what's the idea with that? You don't...you don't boil it.
0:04:07 > 0:04:11So we don't boil it, we just want to tick it over slowly until it thickens and becomes translucent.
0:04:11 > 0:04:12It just takes...
0:04:12 > 0:04:14Once it comes to a simmer, it'll just take a couple of minutes.
0:04:14 > 0:04:17So, the greens first of all.
0:04:17 > 0:04:20- Yeah.- I'm just going to shred them.
0:04:21 > 0:04:25This is one of my favourite recipes for my book, The Natural Cook.
0:04:25 > 0:04:28And also the second part of the title,
0:04:28 > 0:04:30"Eating the Seasons from Root to Fruit,"
0:04:30 > 0:04:32really encapsulates my ethos for cooking.
0:04:32 > 0:04:35So, this is on 26. Is it 26 ingredients or...?
0:04:35 > 0:04:38- What's the whole idea?- Yeah, there's 26 hero ingredients, like,
0:04:38 > 0:04:40everyday veg that we all eat,
0:04:40 > 0:04:43and then it gives you kind of basic recipes that
0:04:43 > 0:04:48that then form up into a kind of more elaborate world food,
0:04:48 > 0:04:51- but all cooked with British seasonal vegetables.- OK.
0:04:51 > 0:04:56So how do you end up, from working down with Hugh, to Bristol?
0:04:56 > 0:04:59How did you end up with that?
0:04:59 > 0:05:01Well, Hugh's in Dorset, I'm from Dorset,
0:05:01 > 0:05:03and that's how I started working there with Gill.
0:05:03 > 0:05:05Which was brilliant, amazing.
0:05:05 > 0:05:11And then, yeah, just kind of, Bristol, I've run a festival cafe
0:05:11 > 0:05:14for 10 years, travelling around the music festivals.
0:05:14 > 0:05:16At the moment we're at Green Man Festival.
0:05:16 > 0:05:17So tell me about these festivals, then.
0:05:17 > 0:05:21- Cos I've never been to one. - So...
0:05:21 > 0:05:23What's the one you're at, at the moment?
0:05:23 > 0:05:26- So at the moment we're at Green Man, in Wales.- Right.
0:05:26 > 0:05:30It's a music festival - lots of folk, bearded men, ales.
0:05:30 > 0:05:33- And yeah, we've got a cafe there. - LAUGHTER
0:05:33 > 0:05:37- You're really selling that, aren't you?- Yeah.- Yeah?- Yeah.
0:05:37 > 0:05:39No, it's an amazing festival. The countryside is beautiful.
0:05:39 > 0:05:42- And you all stay in a tent, eating fermented cabbage?- Yeah.
0:05:42 > 0:05:44LAUGHTER
0:05:44 > 0:05:46- That's a joyous weekend, that is, isn't it?- It is, isn't it?
0:05:46 > 0:05:49Four bearded blokes in a tent, after eating that stuff.
0:05:49 > 0:05:52- LAUGHTER - We actually serve ...
0:05:52 > 0:05:54- We actually serve posh kebabs at the festivals.- Right.
0:05:54 > 0:05:59- So we're doing slow roast British lamb in wraps.- Right.
0:05:59 > 0:06:04- And that's with, yeah, kind of seasonal salads, basically.- Right.
0:06:04 > 0:06:08So, in here, I mentioned, basically, the way the book works, it starts
0:06:08 > 0:06:10with the really simple recipes.
0:06:10 > 0:06:15- So the first recipe in this instance is raw kale salad.- Yeah.
0:06:15 > 0:06:17And so I'm just going to...
0:06:17 > 0:06:21So how does this differ from the true authentic one?
0:06:21 > 0:06:23How does that differ, this?
0:06:23 > 0:06:25- So normally it's made with Chinese cabbage.- Right.
0:06:25 > 0:06:29I like to make it with these kind of lovely, vibrant, different-coloured
0:06:29 > 0:06:31vegetables that the roots and everything,
0:06:31 > 0:06:33and the stalks look like jewels, it's really brilliant.
0:06:33 > 0:06:37But...so you've just chopped up some carrots and leeks
0:06:37 > 0:06:39- and kohlrabi there as well.- Yeah.
0:06:39 > 0:06:41That's going to go in.
0:06:41 > 0:06:44So you could serve that as a kind of raw kale salad, delicious as it is.
0:06:44 > 0:06:48Or you can add these vegetables and make the sauce into a kimchi.
0:06:48 > 0:06:51So, the kimchi is the fermentation process, is that right?
0:06:51 > 0:06:54So, kimchi is the dish of cabbage,
0:06:54 > 0:06:58which has been fermented, or it can be served fresh, like we are today.
0:06:58 > 0:07:04- OK.- So, in there, we've got the garlic, onion, fish sauce.
0:07:04 > 0:07:09And we've got four tablespoons of this amazing vibrant Korean chilli powder.
0:07:09 > 0:07:11So, what is it? Cos I've never seen this stuff before. What is this?
0:07:11 > 0:07:14I'm going to put a little bit extra in, because I like it nice and hot.
0:07:14 > 0:07:18- Right.- But...- Do you have to warm it up or...?- No, no.
0:07:18 > 0:07:20- Ideally I'd let this cool before adding it.- Right.
0:07:20 > 0:07:23But we obviously haven't got time, so I'm going to pop it straight in.
0:07:23 > 0:07:27Now that's mixed in, now it all gets mixed in together.
0:07:29 > 0:07:31Just like that.
0:07:31 > 0:07:34You want to get your hands stuck in at this point, it's the easiest way
0:07:34 > 0:07:37just to get all of the vegetables mixed together
0:07:37 > 0:07:39and coated in this sauce.
0:07:39 > 0:07:45Now, what you can do now is put it in Tupperware and leave it for two days at room temperature.
0:07:45 > 0:07:47It will start to ferment.
0:07:47 > 0:07:49You can tell this is your first time on this show.
0:07:49 > 0:07:51- Other plastic containers are available.- Yeah.
0:07:51 > 0:07:53LAUGHTER
0:07:53 > 0:07:57- Don't know which ones, but they are. - Yeah.- A carrier bag.- Yeah.
0:07:57 > 0:08:00- LAUGHTER - So you can put those...
0:08:00 > 0:08:03- Go on.- Yeah, so otherwise, you can just eat it fresh.
0:08:03 > 0:08:07If you let it ferment, then it starts to kind of mellow out and
0:08:07 > 0:08:10- gets a nice tangy flavour to it. - So you let it ferment...
0:08:10 > 0:08:12Where are you putting that, to let it ferment? Where does it go?
0:08:12 > 0:08:16Literally just anywhere warm, like, in your kitchen, anywhere.
0:08:16 > 0:08:20It'll create natural kind of bacteria and probiotics that are
0:08:20 > 0:08:24incredibly good, and good for your gut and healthy for you.
0:08:24 > 0:08:27Yeah, but Tom, you're serving it with crackling, mate,
0:08:27 > 0:08:28so it's really...
0:08:28 > 0:08:31- I know, so it is a contradiction, isn't it?- Yeah, exactly.
0:08:31 > 0:08:33We've got this amazing pork belly.
0:08:33 > 0:08:34The kind of idea behind this
0:08:34 > 0:08:37is that, if you've got any leftover roast,
0:08:37 > 0:08:41then you can pull it down like this and it's an amazing topping.
0:08:41 > 0:08:43It's actually better than your roast...
0:08:43 > 0:08:44You'll be looking in my house.
0:08:44 > 0:08:47- That's all you've got left after a leftover roast in my spot.- Yeah.
0:08:47 > 0:08:50Well, cook some extra so you've got some meals for the rest of the week.
0:08:50 > 0:08:53- All right, the bread's ready.- Cool. So you've got the bread there.
0:08:53 > 0:08:57- So that's nice sourdough bruschetta.- OK.
0:08:57 > 0:08:59- And I'm going to put on top... - So what is in this?
0:08:59 > 0:09:02So this is just chillies, ground down.
0:09:02 > 0:09:06They're just particularly vibrant and bright and colourful, which gives us this amazing...
0:09:06 > 0:09:08And why this kind of food for you? What...?
0:09:08 > 0:09:11Well, I've done a lot of travelling over the years.
0:09:11 > 0:09:13- Right.- And I just...
0:09:13 > 0:09:15I kind of... I'm really inspired by world food.
0:09:15 > 0:09:18I'm off to India, cycling across Rajasthan
0:09:18 > 0:09:20for Action Against Hunger in a fundraiser soon as well,
0:09:20 > 0:09:24so it's kind of just that exploration of discovering new food.
0:09:24 > 0:09:28- After Padstow?- Yeah. After Padstow. - That's where I'm off.
0:09:28 > 0:09:32I love Cornwall, I lived in Cornwall for a few years as well.
0:09:32 > 0:09:35- But Korea's got to be a fascinating place to go to, it must be, for food. Fantastic.- Yeah.
0:09:35 > 0:09:40- I haven't been yet. It's still on my list. So, yeah.- OK.
0:09:40 > 0:09:42Here we go. So there's the pulled pork on top.
0:09:42 > 0:09:44Do you want a little bit of oil?
0:09:44 > 0:09:47- A little bit of oil over the top would be lovely.- OK. There you go.
0:09:47 > 0:09:51- A few sesame seeds. - A little bit of that. There you go.
0:09:51 > 0:09:53Cool. So then we have...
0:09:53 > 0:09:56So, would you leave that for a little bit longer or not? The cabbage.
0:09:56 > 0:09:59- It's totally delicious fresh.- Yeah. - Nothing wrong with it at all,
0:09:59 > 0:10:02but if you want to get the benefit of the probiotics
0:10:02 > 0:10:04and the natural bacteria, it's better to ferment it.
0:10:04 > 0:10:06Leave it. Tell us the name of this, then.
0:10:06 > 0:10:09OK, so this is a kimchi with British seasonal ingredients,
0:10:09 > 0:10:11pulled pork on a sourdough bruschetta.
0:10:11 > 0:10:12Easy as that.
0:10:17 > 0:10:20- A bit of crackling, there you go. - Come on, come on.- Right.
0:10:20 > 0:10:25- Have a seat over here, Tom.- Aw! - There you go. Dive into that.
0:10:25 > 0:10:29- That looks outrageous!- It's a bit different, isn't it?- Absolutely.
0:10:29 > 0:10:31- Oh, I love...- But this is really spicy, isn't it? It's quite...
0:10:31 > 0:10:33It's really spicy, it's quite potent for breakfast,
0:10:33 > 0:10:36- but hopefully you'll get on with it all right.- It's got a kick.
0:10:36 > 0:10:37And that is the powder, the...
0:10:37 > 0:10:39- Yeah, the chilli, the Korean chilli powder.- Yeah.
0:10:39 > 0:10:42Which is just ground chillies, you can use cayenne at home
0:10:42 > 0:10:44or anything like that, just use a bit less.
0:10:44 > 0:10:46- There's nothing else in it? - It's all really simple.
0:10:46 > 0:10:48You can get hold of all these ingredients, yeah.
0:10:48 > 0:10:51- That's beautiful.- Cool. - I'm buying your cookbook.- Nice one.
0:10:51 > 0:10:54And if you want a veggie version, just leave the fish sauce out,
0:10:54 > 0:10:56- and obviously the pork off the top. - There you go.
0:11:01 > 0:11:04Wow! What a way to start the show, and we've got plenty more where that came from.
0:11:04 > 0:11:07Now, coming up, James Martin makes the ultimate cheese and tomato
0:11:07 > 0:11:10sandwich for Edith Bowman, but first, it's over to Rick Stein,
0:11:10 > 0:11:13who's getting all excited about fish and fungi.
0:11:15 > 0:11:19GENTLE PIANO MUSIC PLAYS
0:11:27 > 0:11:31One of the great joys of a seaside holiday in Britain is catching fish,
0:11:31 > 0:11:35and everybody has such fascination with standing on a quayside,
0:11:35 > 0:11:37looking over and waiting for a bite.
0:11:42 > 0:11:44I think mackerel are a deeply underrated fish.
0:11:44 > 0:11:46I think it's because they're so easy to catch.
0:11:46 > 0:11:49People sort of regard them as, you know, a bit like the, sort of,
0:11:49 > 0:11:52Ford Escort of the fish world.
0:11:52 > 0:11:56But in fact, a fresh mackerel is a total delight.
0:11:56 > 0:11:59And you tell my son Charles that there isn't something special
0:11:59 > 0:12:01about a mackerel.
0:12:01 > 0:12:03So we're just going to whip the two fillets off this.
0:12:03 > 0:12:06I don't even bother to gut or wash these fish when they're straight
0:12:06 > 0:12:09out of the sea like this - there's no need to whatsoever.
0:12:09 > 0:12:11They taste better for being left just like that.
0:12:11 > 0:12:15No problem filleting a fresh mackerel like this at all.
0:12:15 > 0:12:20They're so firm, the knife just goes straight through them without any problem at all.
0:12:20 > 0:12:22Drop them into a bit of seasoned flour,
0:12:22 > 0:12:25seasoned with black pepper, salt.
0:12:25 > 0:12:28Put some clarified butter in the frying pan -
0:12:28 > 0:12:34clarified, because otherwise it'll burn when you fry the fillets -
0:12:34 > 0:12:37and leave them to cook.
0:12:37 > 0:12:40While I'm frying those, I'm just going to cut up a little bit of
0:12:40 > 0:12:43dill, which I'm going to sprinkle over those cooked mackerel fillets.
0:12:43 > 0:12:46Just want to tell you a thing or two, but you don't always have to
0:12:46 > 0:12:49put mint in the new potatoes, you can put dill in,
0:12:49 > 0:12:50the Swedish do it.
0:12:50 > 0:12:53it gives them a lovely flavour, unusual flavour.
0:12:53 > 0:12:56Now those mackerel are fried quite enough on one side.
0:12:56 > 0:12:58I'm going to turn them over.
0:12:58 > 0:13:02As they're so fresh, they fry in a deliciously squat sort of way.
0:13:02 > 0:13:06When they're older, they go much more long
0:13:06 > 0:13:08and they're really, sort of, stumpy,
0:13:08 > 0:13:10and look very appetising like that.
0:13:10 > 0:13:12Four delicious fillets.
0:13:14 > 0:13:18I'd say this is about a nice, good-sized main course
0:13:18 > 0:13:19for one hungry person.
0:13:22 > 0:13:24Just a little bit of dill on the fillets,
0:13:24 > 0:13:27maybe a touch on the potato as well.
0:13:27 > 0:13:31And just a little bit of lemon juice on there, maybe just a couple of
0:13:31 > 0:13:34little pieces of lemon as well.
0:13:34 > 0:13:36And that, in my opinion, is real fast food.
0:13:36 > 0:13:38I mean, don't give that to the cat.
0:13:38 > 0:13:40It's the most perfect fish,
0:13:40 > 0:13:42but it has to be perfectly fresh, like that.
0:14:07 > 0:14:09Every country restaurant should have
0:14:09 > 0:14:12somebody like Jenny Green supplying them.
0:14:12 > 0:14:15She's like a sort of heroine from one of Thomas Hardy's more
0:14:15 > 0:14:17optimistic Wessex novels.
0:14:17 > 0:14:22And although she's an urban person originally, because she's got so
0:14:22 > 0:14:25into her life in the country, she seems to fit perfectly.
0:14:28 > 0:14:32Well, I'm looking for fallen logs, first of all.
0:14:32 > 0:14:35When I find a fallen log, then I know there's be a chance that
0:14:35 > 0:14:36there'll be oysters on it.
0:14:36 > 0:14:40It's usually beech, they seem to like beech for some reason.
0:14:40 > 0:14:43So if I'm going through a field, I look for old tree stumps
0:14:43 > 0:14:48or logs on the ground, and this time of the year, nine times out of ten,
0:14:48 > 0:14:50I'll find oyster fungus on them.
0:14:50 > 0:14:54And in profusion, like this, they seem to breed almost.
0:14:54 > 0:14:56There's masses of them.
0:14:56 > 0:14:59They're much nicer than the shop - well, all wild mushrooms
0:14:59 > 0:15:02are much nicer than shop-bought fungi.
0:15:02 > 0:15:08They have a very perfumed scent, and a wonderful, delicate flavour.
0:15:08 > 0:15:11I have to go out every day, looking for wild food.
0:15:11 > 0:15:15I do it because, A, the type of things I pick and eat,
0:15:15 > 0:15:19and my children, you can't get them in supermarkets.
0:15:19 > 0:15:20You simply can't buy it.
0:15:20 > 0:15:22If you want it, you've got to go and get it yourself.
0:15:22 > 0:15:27And it's interesting, in this field alone, we could live here.
0:15:27 > 0:15:29Set up a little, you know, campfire
0:15:29 > 0:15:31and we could eat all the way round this field.
0:15:31 > 0:15:34There's food in abundance here, but other people just walk past it.
0:15:34 > 0:15:36They don't even know it's here.
0:15:36 > 0:15:40This is a great autumnal dish - John Dory and wild mushrooms.
0:15:40 > 0:15:42In this case, I'm using chanterelles,
0:15:42 > 0:15:44which are even better than oyster mushrooms.
0:15:44 > 0:15:47Now I need a dark, almost beefy stock for this,
0:15:47 > 0:15:51and in goes a mirepoix of carrot, onion and celery.
0:15:51 > 0:15:56And into that goes some dried ceps for that slightly beefy flavour
0:15:56 > 0:15:58which comes from dried wild mushrooms,
0:15:58 > 0:16:00thyme and celery herb.
0:16:01 > 0:16:05Now we add some balsamic vinegar for a slight tartness and colour,
0:16:05 > 0:16:09and then some Pineau des Charentes - a sweet wine from the Cognac area -
0:16:09 > 0:16:11some chilli, just a little bit,
0:16:11 > 0:16:13and finally a good, rich chicken stock.
0:16:15 > 0:16:19So I'll leave that to cook for about 30 minutes, just simmer away,
0:16:19 > 0:16:23and now we're going to caramelise the garlic and the shallots.
0:16:23 > 0:16:27Bang some butter in this hot pan, in goes the garlic and the shallots.
0:16:27 > 0:16:28They're both cut to about the same size,
0:16:28 > 0:16:31so that they'll cook at the same sort of speed.
0:16:31 > 0:16:34Now, I want to get this really, really hot, bring out the natural
0:16:34 > 0:16:37sugars in the garlic and the shallots,
0:16:37 > 0:16:39and also add a bit of sugar as well.
0:16:39 > 0:16:42I've got no qualms about using plenty of sugar in savoury dishes,
0:16:42 > 0:16:45as long as they're balanced with tart things
0:16:45 > 0:16:46like wine, lemon juice or salt.
0:16:48 > 0:16:52I need lots and lots of temperature there to get those really brown,
0:16:52 > 0:16:57and the temptation to pop one in the mouth is simply irresistible.
0:16:57 > 0:17:01I'm just going to add a little bit more chicken stock and cook that
0:17:01 > 0:17:03down till it's gone to a lovely syrupy glaze,
0:17:03 > 0:17:05a bit like a sort of sweetie.
0:17:05 > 0:17:07And now to froth the John Dory,
0:17:07 > 0:17:10I'm looking for some colour, so I've got a jumping hot pan here.
0:17:10 > 0:17:14I want to just caramelise the outside of the John Dory.
0:17:14 > 0:17:17I've got dark sauce, I want brown sauce, everything's got to look
0:17:17 > 0:17:20sort of autumnal and brown.
0:17:20 > 0:17:22But when you cut into the fish, you get this lovely streak of white
0:17:22 > 0:17:25in the middle of it, which is incredibly satisfactory.
0:17:25 > 0:17:28See, that's got a nice colour on it, that's all I want at this stage,
0:17:28 > 0:17:30because I'm going to finish off the dish by braising it.
0:17:30 > 0:17:34First of all, put some of these caramelised garlics and shallots
0:17:34 > 0:17:38in the pan, then the Dory on top.
0:17:38 > 0:17:40Now a little bit of thyme on top of that.
0:17:40 > 0:17:43Some of this wonderful, dark stock which has been simmering away
0:17:43 > 0:17:45for 30 minutes.
0:17:45 > 0:17:46All over the place.
0:17:46 > 0:17:50We're talking real-time now. You can't stop and do it again.
0:17:50 > 0:17:53Lid on, and now for... HE SNIFFS
0:17:53 > 0:17:56..the autumnal chanterelles. They're so wonderful.
0:17:56 > 0:17:59Just give them a bit of a fry to get the flavour out on them.
0:17:59 > 0:18:03I used to be very, very nervous about mushrooms.
0:18:03 > 0:18:08Jenny, who gets all our mushrooms, used buy me, like, bring out six or
0:18:08 > 0:18:11seven different types - ink caps and blue ones,
0:18:11 > 0:18:13you've got a black one, trompette de la mort.
0:18:13 > 0:18:16All of them, I used to eat a little bit,
0:18:16 > 0:18:20wait a night, see whether I woke up in the middle of the night dying
0:18:20 > 0:18:22before I'd give them to any of my customers.
0:18:22 > 0:18:26Shows how dedicated I am to my public.
0:18:26 > 0:18:30I must say, the death cap, which really strikes fear into my heart,
0:18:30 > 0:18:33the description of how you die on the death cap says,
0:18:33 > 0:18:37terrible stomach pains, awful, awful stomach pains.
0:18:37 > 0:18:41And then it says, "The patient has a haggard expression
0:18:41 > 0:18:45"and suffers a state of deep anxiety,
0:18:45 > 0:18:47"and then he dies."
0:18:47 > 0:18:50Oh, God, Paul, I know. OK, let's get on with this.
0:18:52 > 0:18:54Right, we are really in a little bit of a spot of bother here.
0:18:54 > 0:18:58Now the restaurant is just, there's people coming through the front door, almost.
0:18:58 > 0:19:00So I'm just going to have to do this a little bit quickly.
0:19:00 > 0:19:03There's that beautiful gravy going on there,
0:19:03 > 0:19:05and the chanterelles as well.
0:19:05 > 0:19:08I just think this is wonderful.
0:19:08 > 0:19:11A certain amount of hurry. PHONE RINGS
0:19:11 > 0:19:13Lovely, lovely, lovely. Listen, there's the phone going.
0:19:13 > 0:19:15Gosh, gosh, gosh. And that's it.
0:19:15 > 0:19:17Let's get out of here.
0:19:21 > 0:19:25Great stuff there. Now, I've been foraging for ingredients this week, too.
0:19:25 > 0:19:27But I've not been to the forest looking for mushrooms,
0:19:27 > 0:19:30I've actually been to the Nantwich Cheese Festival, where I managed...
0:19:30 > 0:19:34Oh, yes, it's rock and roll. I tell you. LAUGHTER
0:19:34 > 0:19:36Wait and see.
0:19:36 > 0:19:39To uncover some amazing new cheeses, and I brought back this one.
0:19:39 > 0:19:41It's actually called Crumbly Lancashire,
0:19:41 > 0:19:44and I'm going to show you how to make it. It's from Lancashire.
0:19:44 > 0:19:46- This was supreme champion, this one. - Wow. It's enormous!
0:19:46 > 0:19:49Yes, it's produced in Greenfields Dairy in Preston.
0:19:49 > 0:19:52It's fantastic, tastes wonderful. Have a taste of this.
0:19:52 > 0:19:54Thank you. I love cheese.
0:19:54 > 0:19:57It's the biggest cheese show in the world.
0:19:57 > 0:20:00- It's kind of like... - She's not listening to me. LAUGHTER
0:20:00 > 0:20:03- I am. I am. - This market is 4,000-odd cheeses.
0:20:03 > 0:20:05It's the biggest single marquee for one day.
0:20:05 > 0:20:09- That's my next festival. - It's the best festival in the world.
0:20:09 > 0:20:10You say that...
0:20:10 > 0:20:12LAUGHTER
0:20:12 > 0:20:14It's just full of cheese. But it's amazing. It's amazing.
0:20:14 > 0:20:16They have cheese at music festivals, too, James.
0:20:16 > 0:20:19Yeah, I know, but it's not a cheese show.
0:20:19 > 0:20:22Anyway... Right, I'm going to make this.
0:20:22 > 0:20:24I'm actually, fundamentally, going to make
0:20:24 > 0:20:27- a cheese and tomato sandwich for you.- Great.
0:20:27 > 0:20:29Mainly because of the fact that, after nine years,
0:20:29 > 0:20:32I'm running out of ideas on this show.
0:20:32 > 0:20:34So, we're going to do a nice sandwich.
0:20:34 > 0:20:36First of all, we are going to hollow out a piece of bread.
0:20:36 > 0:20:39I thought of this because I thought of you with all these festivals,
0:20:39 > 0:20:42- you could make something like this and take it with you.- Great idea.
0:20:42 > 0:20:46- They also do have food at festivals, James.- Well, I know that!
0:20:46 > 0:20:47LAUGHTER
0:20:47 > 0:20:49Look, I'm at a festival at the moment.
0:20:49 > 0:20:51I know, I saw that.
0:20:51 > 0:20:53I feel like a rock god with these on.
0:20:53 > 0:20:57- Look.- Yeah, your wrist looks the part. Definitely.
0:20:57 > 0:21:00LAUGHTER
0:21:00 > 0:21:03This is the thing, though. When I was writing the book...
0:21:03 > 0:21:05That's a nice plug for you.
0:21:05 > 0:21:07The idea of the festivals
0:21:07 > 0:21:09all being kind of clumped together was one thing.
0:21:09 > 0:21:12They're all really different, and the food has become such a big part of them,
0:21:12 > 0:21:15which I think should be the attraction for you
0:21:15 > 0:21:17to attend your first-ever music festival.
0:21:17 > 0:21:19So, tell me about these festivals.
0:21:19 > 0:21:22Is there cars and are there motorbikes?
0:21:22 > 0:21:24In the car park, yeah.
0:21:24 > 0:21:25Right, OK.
0:21:25 > 0:21:30And if me and Kenny were going, in our nice little VW camper,
0:21:30 > 0:21:32other campers are available...
0:21:32 > 0:21:34You guys would be a big hit.
0:21:34 > 0:21:36..but if we're going in this little camper,
0:21:36 > 0:21:39and after we've broke down a few times,
0:21:39 > 0:21:41we get there to the festival,
0:21:41 > 0:21:43which one would me and Kenny go to?
0:21:43 > 0:21:46- As a first-timer. - I think you guys should...
0:21:46 > 0:21:49Because of the food thing as well, there's a couple in Wales,
0:21:49 > 0:21:52there is Green Man and there's also Festival No 6,
0:21:52 > 0:21:54that happens in Portmeirion in September,
0:21:54 > 0:21:56and food is such a big part of them, now,
0:21:56 > 0:21:57especially the little festivals.
0:21:57 > 0:22:00It's about encouraging and promoting local produce,
0:22:00 > 0:22:02and all that kind of thing as well,
0:22:02 > 0:22:03so you guys get in your camper van,
0:22:03 > 0:22:05head down to Portmeirion in September.
0:22:05 > 0:22:10You could even set up a wee stall, get a wee picnic bench out there...
0:22:10 > 0:22:12- I'm not cooking.- Oh, right. OK.
0:22:12 > 0:22:14LAUGHTER
0:22:14 > 0:22:20But music festivals aren't just about music any more.
0:22:20 > 0:22:23- A lot of them are.- Yeah. - And with the book,
0:22:23 > 0:22:26I didn't want it to feel like it was me kind of...
0:22:26 > 0:22:29I've been so lucky with all the festivals that I've been to,
0:22:29 > 0:22:32through work and through being married to someone who's in a band,
0:22:32 > 0:22:35I didn't want to feel like it was me, kind of, showing off,
0:22:35 > 0:22:38so I did a lot of research to find out who set them up,
0:22:38 > 0:22:40why they were set up, what they wanted to achieve,
0:22:40 > 0:22:43and what makes them kind of different from the other ones.
0:22:43 > 0:22:46Didn't you get your first big break at a festival?
0:22:46 > 0:22:49Yeah, I was doing work experience at my local radio station
0:22:49 > 0:22:51when I was at university, and we went to T In The Park,
0:22:51 > 0:22:55when it started out, and they sent me off into the wild
0:22:55 > 0:22:57with a little recording device going,
0:22:57 > 0:22:58"Go and see what you can get."
0:22:58 > 0:23:02I spotted Kylie Minogue going into the toilets, as you do,
0:23:02 > 0:23:06and waited for her, like a weird, sad stalker, and she came out
0:23:06 > 0:23:08and I was like, "Any chance I can interview you?"
0:23:08 > 0:23:12And she said yes, and that was kind of my first gig, really,
0:23:12 > 0:23:15- for work at a festival. - So, what's your favourite?
0:23:15 > 0:23:18Because the minute people say "festival", they instantly
0:23:18 > 0:23:21think Nantwich Cheese Show, and then, after that, Glastonbury...
0:23:21 > 0:23:23LAUGHTER
0:23:23 > 0:23:24After that, Glastonbury.
0:23:24 > 0:23:27I have a really special place in my heart with Glastonbury.
0:23:27 > 0:23:30- Lee, I know you have been a few times, haven't you?- Yeah.
0:23:30 > 0:23:33Last year, I went to Bestival
0:23:33 > 0:23:35- and I took my seven-year-old for the day.- Bestival?
0:23:35 > 0:23:37Yeah, it's on the Isle of Man.
0:23:37 > 0:23:41This weekend is their child equivalent of Bestival,
0:23:41 > 0:23:44Camp Bestival, and we went for the day,
0:23:44 > 0:23:46and it's a great place to take kids.
0:23:46 > 0:23:49Not all of them, but a lot of them are great places to take kids,
0:23:49 > 0:23:52because it almost encourages you to be childlike
0:23:52 > 0:23:55and leave your inhibitions at the door and be silly.
0:23:55 > 0:23:58You say that, but we've kind of got a festival near us in Hampshire.
0:23:58 > 0:24:01I don't know what it is. I think it's some dance festival.
0:24:01 > 0:24:04- Creamfields?- Something like that. - That's a slightly different...
0:24:04 > 0:24:07But after the festival's finished, you kind of see them
0:24:07 > 0:24:10all emerging from bushes and trees.
0:24:10 > 0:24:14They look like a cast of Fraggle Rock.
0:24:14 > 0:24:18They've got, like, purple furry moon boots on.
0:24:18 > 0:24:22- That's a dance festival for you. - Is that a dance festival?- Yeah.
0:24:22 > 0:24:24It's a slightly different beast, sort of thing.
0:24:24 > 0:24:28But there must be music on at your car festivals?
0:24:28 > 0:24:31- There is.- Texas are playing, are they not?- There is.
0:24:31 > 0:24:33Other bands are playing as well.
0:24:33 > 0:24:35Joss Stone, I think, is playing as well.
0:24:35 > 0:24:37- Yeah, yeah.- Boomtown Rats.
0:24:37 > 0:24:40But that's thing as well about festivals.
0:24:40 > 0:24:42What do you listen to in the car?
0:24:42 > 0:24:44- Sorry? - What do you listen to in the car?
0:24:44 > 0:24:46Not a lot in my car. I've got my radio in it.
0:24:46 > 0:24:50Festivals is a great way to kind of discover new music,
0:24:50 > 0:24:53whether it's a band who are 40 years old
0:24:53 > 0:24:56or a band who are four years old, four weeks old.
0:24:56 > 0:24:59It's a great way to hear all types of music.
0:24:59 > 0:25:01It's just a great environment.
0:25:01 > 0:25:03- Because they are all over the world now, apparently?- Yeah.
0:25:03 > 0:25:06It is incredible, the selection of bands you get on, as well.
0:25:06 > 0:25:09Glastonbury has got to be the biggest headline one,
0:25:09 > 0:25:11but they're all incredible, all over the place.
0:25:11 > 0:25:13I did Isle of Wight this year,
0:25:13 > 0:25:15and Fleetwood Mac were one of the headliners,
0:25:15 > 0:25:18and I never thought I would get the chance to see Fleetwood Mac,
0:25:18 > 0:25:24the original line-up with Christine back, and I got to see them,
0:25:24 > 0:25:27and it's one of those places, where you get to tick off those,
0:25:27 > 0:25:30"I'm never going to see Shirley Bassey live."
0:25:30 > 0:25:32"Oh, yeah, you will at Glastonbury," or...
0:25:32 > 0:25:35So, Kenny and I are just about to book our tickets.
0:25:35 > 0:25:38If people have never been before, what are the survival tips?
0:25:38 > 0:25:43I would buy my book and that would be a great way to...
0:25:43 > 0:25:45There's a lot of good advice in there.
0:25:45 > 0:25:48You've got to tell us what it is first. What's the book called?
0:25:48 > 0:25:51It is called Edith Bowman's Great British Music Festivals.
0:25:51 > 0:25:52That's what it is.
0:25:52 > 0:25:55It depends on your situation and what festival you are going to,
0:25:55 > 0:25:57because they are all really different.
0:25:57 > 0:25:58But it's that thing that I would say -
0:25:58 > 0:26:01don't get het up about the weather.
0:26:01 > 0:26:04We live in the UK and have the most unpredictable weather system ever,
0:26:04 > 0:26:06so just prepare for it, take layers,
0:26:06 > 0:26:09and then you will be absolutely fine.
0:26:09 > 0:26:12- Pace yourself is what I would say. - Pace yourself.
0:26:12 > 0:26:14That's from past experience. You'd agree?
0:26:14 > 0:26:15- Yeah. Totally agree. - Yeah.
0:26:15 > 0:26:20Because I've lost a day or two over the years at festivals.
0:26:20 > 0:26:22And try not lose your mum at a festival,
0:26:22 > 0:26:26like I did a few years ago at T in the Park.
0:26:26 > 0:26:30Now, in my ear, I've been told there's a lady on Twitter
0:26:30 > 0:26:31that has just said,
0:26:31 > 0:26:34"What is the best festival to go to for a hen do?"
0:26:34 > 0:26:37Ooh... Best festival for a hen do?
0:26:37 > 0:26:40- Now, you see... - She doesn't say where she is?
0:26:40 > 0:26:42She's out there, somewhere.
0:26:42 > 0:26:44- I would say Bestival. - It's Twitter. It's out there.
0:26:44 > 0:26:46I would say Bestival,
0:26:46 > 0:26:49because they have a fancy-dress policy as well,
0:26:49 > 0:26:51so every year, there's a theme
0:26:51 > 0:26:54so you can get completely involved with the hen do,
0:26:54 > 0:26:57which normally involves being dressed up as well,
0:26:57 > 0:27:01so I would suggest Bestival for a good hen do, Isle of Wight.
0:27:01 > 0:27:02You can make it the weekend as well.
0:27:02 > 0:27:05If you don't want to do the whole festival for the weekend,
0:27:05 > 0:27:07Isle of Wight is a lovely place to go.
0:27:07 > 0:27:09You've packed that so full.
0:27:09 > 0:27:12Obviously I have done enough for one!
0:27:12 > 0:27:15You can double it up if you're serving two or three but, yes,
0:27:15 > 0:27:18this is for me and Kenny. We're on the road after this.
0:27:18 > 0:27:19We're on our way.
0:27:19 > 0:27:23That is going to feed the entire campsite for the weekend.
0:27:23 > 0:27:25No, it's not, really.
0:27:25 > 0:27:29You pile this all up with the tomatoes and everything else,
0:27:29 > 0:27:30the peppers.
0:27:30 > 0:27:33My God! Is that pesto?
0:27:33 > 0:27:38Yeah, it's like a basil and rocket oil, garlicky oil,
0:27:38 > 0:27:39that kind of stuff.
0:27:39 > 0:27:42And then what you do, quickly wash our hands,
0:27:42 > 0:27:43and this is ideal, you see?
0:27:43 > 0:27:46Next time you go to one of these festivals,
0:27:46 > 0:27:48you switch the heating on in your car,
0:27:48 > 0:27:53and then have this in the footwell, just gently warming.
0:27:53 > 0:27:56About 30 degrees. So, when you do get down...
0:27:56 > 0:27:59- A lid! I love the lid. - You'll be stuck in traffic
0:27:59 > 0:28:00for quite a long time,
0:28:00 > 0:28:03so it's a good eight hours sat in traffic, in clingfilm,
0:28:03 > 0:28:06and it melts, and when you get there, as you're unpacking...
0:28:06 > 0:28:10Oh, man, looks amazing.
0:28:10 > 0:28:12..you slice this up, you see?
0:28:16 > 0:28:19- Ohh! - Oh, that looks amazing.- Exactly.
0:28:19 > 0:28:23- That's your piece, that's mine. - Brilliant.
0:28:23 > 0:28:26I would chop it for you even smaller but...
0:28:26 > 0:28:29- Am I going to try?- Yeah. - Am I, guys?!
0:28:29 > 0:28:31LAUGHTER
0:28:33 > 0:28:35No chance.
0:28:35 > 0:28:37I'm going to have to get a corner.
0:28:37 > 0:28:39Mmm!
0:28:39 > 0:28:43That's the Nantwich Cheese Festival in a bun, done.
0:28:47 > 0:28:49That sandwich was ridiculous.
0:28:49 > 0:28:52We are taking a look back at some of the tastiest dishes from
0:28:52 > 0:28:56Saturday Kitchen archives, and we've still got so much more to come.
0:28:56 > 0:28:59Up next, it's Michael Moore with a dish that combines both
0:28:59 > 0:29:02Caribbean and Asian flavours.
0:29:02 > 0:29:03Welcome to the show, first of all.
0:29:03 > 0:29:06- How are you?- I'm great. I'm looking forward to this dish.
0:29:06 > 0:29:08It's very simple, the flavours are superb.
0:29:08 > 0:29:12Well, the thing about it is, when I cook, I like to blend food,
0:29:12 > 0:29:14like how people are blending these days,
0:29:14 > 0:29:17so you take different ingredients and put them together.
0:29:17 > 0:29:20- So, a simple chicken breast, cheap, easy money.- Yeah.
0:29:20 > 0:29:24Take it, and we are just going to clean it up first of all,
0:29:24 > 0:29:26which we call "French trim" in our world.
0:29:26 > 0:29:29I like to show off the knuckle a bit, so you can see the bone.
0:29:29 > 0:29:32- If you want to get your butcher to do this...- You can do.
0:29:32 > 0:29:35All I am doing is using the knife
0:29:35 > 0:29:38and just scraping back the meat after I've cut round the top.
0:29:38 > 0:29:40- You see it comes away quite easy. - Yeah.- Just like that.
0:29:40 > 0:29:44And then use the bottom part of the knife just to remove that.
0:29:44 > 0:29:47It's a simple tap and it is out of the way. OK?
0:29:47 > 0:29:50- So is the breast is ready now. - I'll get that for you.
0:29:50 > 0:29:52Thank you very much. You leave the fillet on.
0:29:52 > 0:29:55We're going to season it and then pan-fry it
0:29:55 > 0:29:56and place it into the oven.
0:29:56 > 0:29:58Place a bit of oil into the pan.
0:29:58 > 0:30:00You talked about your influences from around the world.
0:30:00 > 0:30:03You started off, really, I suppose in London at the Savoy.
0:30:03 > 0:30:04The Savoy Hotel.
0:30:04 > 0:30:07- Mr Edelmann.- Anton, yeah. - Anton Edelmann.
0:30:07 > 0:30:09He'd hate me for saying that.
0:30:09 > 0:30:12He gave you some advice about relationships as well, didn't he?
0:30:12 > 0:30:15Oh, yeah. I remember when I first went for the interview
0:30:15 > 0:30:18and I was terrified seeing all these chefs in chefs' jackets.
0:30:18 > 0:30:19He said, "Listen, young man.
0:30:19 > 0:30:21"You better go home and tell your girlfriend..."
0:30:21 > 0:30:23This is the first instance I knew I had the job.
0:30:23 > 0:30:25He said, "Have you got a girlfriend?" I said yes.
0:30:25 > 0:30:27"Go home and tell her it's all over."
0:30:27 > 0:30:29I literally did that.
0:30:29 > 0:30:31I went home and I told her this, and never looked back.
0:30:31 > 0:30:32Never looked back!
0:30:32 > 0:30:35It was probably the cheapest thing you've ever done!
0:30:35 > 0:30:37- The easy way out.- Exactly. Fire way.
0:30:37 > 0:30:40We've got the chicken. We're going to get it a nice golden brown,
0:30:40 > 0:30:42then get it golden brown on the other side
0:30:42 > 0:30:45and place it straight into the oven. While that's cooking,
0:30:45 > 0:30:47we can play around with the rest of the ingredients.
0:30:47 > 0:30:50The presentation side is always the side you'll show when it's cooked.
0:30:50 > 0:30:52That's the secret with butter and olive oil.
0:30:52 > 0:30:55- The butter gets that nice colour... - And the temperature from the oil.
0:30:55 > 0:30:58The oil gets hotter than butter. So, here we are. Nice, golden brown.
0:30:58 > 0:31:00Mind the fingers. Just turn that over.
0:31:00 > 0:31:03- Do you want me to pop that in the oven for you?- Yes, please do.
0:31:03 > 0:31:05I'll quickly wash my hands.
0:31:05 > 0:31:07How long is this going to cook in here?
0:31:07 > 0:31:12That's going to be about... On 200 electric, Gas Mark 6,
0:31:12 > 0:31:14that's going to be about between six and seven minutes.
0:31:14 > 0:31:17So that gives us time to really mess around.
0:31:17 > 0:31:18So, right, hands cleaned,
0:31:18 > 0:31:21let's introduce the rest of the ingredients here.
0:31:21 > 0:31:22I've got some garlic stems.
0:31:22 > 0:31:25There are two types of garlic stems,
0:31:25 > 0:31:27both from the Thai region.
0:31:27 > 0:31:29These are quite interesting.
0:31:29 > 0:31:32I've seen these in Chinese supermarkets.
0:31:32 > 0:31:35That's right. I can't remember the name. I think it's called coi -
0:31:35 > 0:31:37- C-O-I. I might be wrong. - I don't know.
0:31:37 > 0:31:39- Garlic stems to me, mate. - Garlic stems.
0:31:39 > 0:31:43And there are the other stems. These are the real stems.
0:31:43 > 0:31:45They're two different types. I just thought I'd show you.
0:31:45 > 0:31:46I'm going to use these ones
0:31:46 > 0:31:48and use the other ones for a garnish.
0:31:48 > 0:31:52- They're quite hard.- They are very hard, but taste mild garlicky.
0:31:52 > 0:31:56I'm just going to quickly cut them. Just a few.
0:31:56 > 0:31:58And these are already prepped, so you don't have to clean them
0:31:58 > 0:32:00or anything like that.
0:32:00 > 0:32:03You'll find, in most Oriental shops, they're already cleaned up.
0:32:03 > 0:32:06Now, these influences... We said you travel the world.
0:32:06 > 0:32:09You started at the Savoy and then you moved to where?
0:32:09 > 0:32:11Because you've worked in Switzerland, Barbados...
0:32:11 > 0:32:13We could be here all day.
0:32:13 > 0:32:15I've been to Switzerland, I worked in Switzerland for a while,
0:32:15 > 0:32:19also the Caribbean, then the Maldives.
0:32:19 > 0:32:21It goes on for ever...
0:32:21 > 0:32:23It's an easy life, this cooking thing, isn't it?
0:32:23 > 0:32:25Yeah. Keeping away from the law.
0:32:25 > 0:32:27So, let's introduce the rest of the ingredients.
0:32:27 > 0:32:30Plantain. That is the largest member of the banana family.
0:32:30 > 0:32:32Now, the plantain has two lives,
0:32:32 > 0:32:35because when it's green, it's considered a vegetable,
0:32:35 > 0:32:37and once it's ripe, it's considered as a fruit.
0:32:37 > 0:32:40- Yeah.- So, I like to use them while they're ripe.
0:32:40 > 0:32:44My family back in the Caribbean like to use them when it's green,
0:32:44 > 0:32:47they like to cut it up really small, put it into their stews.
0:32:47 > 0:32:49Let's have a look at it in the middle.
0:32:49 > 0:32:52Take off the top, like that. I am just going to use half of it.
0:32:52 > 0:32:55It also makes great chips, this stuff, as well.
0:32:55 > 0:32:57Yes, you can make great chips from this.
0:32:57 > 0:32:59It is a fascinating vegetable fruit.
0:32:59 > 0:33:01I don't know whether you've ever tried plantain?
0:33:01 > 0:33:04- It's great.- Yes.- Did you like it? - Yeah.- It's that sweet flavour.
0:33:04 > 0:33:07So we're just going to peel it off, like that. Let me get that.
0:33:07 > 0:33:10I do it this way because it's easier to peel once you've done that.
0:33:10 > 0:33:13Do you want me to pop those garlic shards in there?
0:33:13 > 0:33:14Yes, pop them in the water.
0:33:14 > 0:33:17Just going to blanch them for about two to three minutes,
0:33:17 > 0:33:18so they're al dente.
0:33:18 > 0:33:21We don't want to cook them too much because once they're done,
0:33:21 > 0:33:24we're going to place them in a pan with plantain.
0:33:24 > 0:33:26So, we've got that done, we've got a pan on,
0:33:26 > 0:33:30a touch more oil into the pan, not too much.
0:33:30 > 0:33:33- Do you want me to chop these ones as well?- Chop those up.
0:33:33 > 0:33:36One you're going to cook, the other you're going to serve raw?
0:33:36 > 0:33:38Serve on top. Those ones can be served raw.
0:33:38 > 0:33:42They're great for using in salads. We're going to quickly season this.
0:33:42 > 0:33:46I want the butter to quickly get a nice caramelising touch.
0:33:46 > 0:33:48We're going to add the cinnamon, which we have here,
0:33:48 > 0:33:53a touch of cinnamon onto the plantain and place it face-down,
0:33:53 > 0:33:56and this should brown quite quickly.
0:33:56 > 0:33:58Now, remember, it's the family of the banana, so it's very sweet
0:33:58 > 0:34:03and it's very soft already, so all we're doing is getting the colour.
0:34:03 > 0:34:05We are getting the colour here.
0:34:05 > 0:34:07You'll find it'll colour very quickly.
0:34:07 > 0:34:08If I can show you one... There you go.
0:34:08 > 0:34:10Yeah, it's nice and quick.
0:34:10 > 0:34:12Do you think the secret with plantain is you either
0:34:12 > 0:34:15cook it for longer or cook it for a small amount of time?
0:34:15 > 0:34:17A small amount of time. You need a little bit of crunch.
0:34:17 > 0:34:20You can cook it, but it goes like a banana -
0:34:20 > 0:34:21it starts to break up in the pan.
0:34:21 > 0:34:24Some people like to slice through them. You can do that.
0:34:24 > 0:34:28I just do this for style. Place the plate there. It's a very quick dish.
0:34:28 > 0:34:30It's the great thing about this.
0:34:30 > 0:34:32You get home from work and you're feeling a bit peckish,
0:34:32 > 0:34:34you don't have to go through potatoes...
0:34:34 > 0:34:37- I'll get the chicken out. - Yes, grab that for us, please.
0:34:37 > 0:34:40I'm just going to quickly strain off...
0:34:40 > 0:34:43Let me try and strain this into here.
0:34:43 > 0:34:46I'm just going to allow that to rest nicely.
0:34:46 > 0:34:48I'll turn this off. Thank you.
0:34:48 > 0:34:51Now, this has probably had, what, about eight to ten minutes?
0:34:51 > 0:34:55Eight to ten minutes it has been in the oven and it's nice and tender.
0:34:55 > 0:34:57You can feel that. I've got the plantain there.
0:34:57 > 0:35:02I'm just going to quickly add these. Make sure you get all the water out.
0:35:02 > 0:35:04We've got that lovely little flame going up.
0:35:04 > 0:35:07We'll quickly season them. Like that.
0:35:07 > 0:35:10I don't know whether any of you guys have cooked with these little
0:35:10 > 0:35:12garlic stems, but they're really unusual.
0:35:12 > 0:35:15I'm going to start garnishing this.
0:35:15 > 0:35:18One thing I forgot, I forgot to place the honey.
0:35:18 > 0:35:22- We'll do that. I'm going too fast. - He's going too fast, there you go.
0:35:22 > 0:35:26The honey, you place over the chicken before it goes in the oven.
0:35:26 > 0:35:29All it does is glaze over it,
0:35:29 > 0:35:32but it doesn't matter because you can drizzle it afterwards.
0:35:32 > 0:35:33It gives you that option -
0:35:33 > 0:35:36if you don't like honey, you don't need to use it.
0:35:36 > 0:35:38You just want to get some colour on that.
0:35:38 > 0:35:40Some slight colour on them, like that.
0:35:40 > 0:35:43Right, there we go. Place these over the top, like that.
0:35:43 > 0:35:45They're unusual, aren't they?
0:35:45 > 0:35:49You will find that these are really, really crispy.
0:35:49 > 0:35:51There you go.
0:35:51 > 0:35:53And the chicken breast...
0:35:53 > 0:35:56- Just sliced at an angle. - Slice it once.
0:35:56 > 0:35:58I suppose we have got two influences -
0:35:58 > 0:36:02- maybe Asian and Caribbean-y sort of flavour.- Absolutely.
0:36:02 > 0:36:05And then the hoisin sauce, which is last.
0:36:05 > 0:36:07We've got it in a bottle here, but I have placed it in here
0:36:07 > 0:36:09so I can work with it a bit better.
0:36:09 > 0:36:11And then you want some honey over the top.
0:36:11 > 0:36:14Just a little bit of honey to drizzle over the top.
0:36:14 > 0:36:16It's so simple.
0:36:16 > 0:36:18And it's a very simple dish, and very effective, cost-effective.
0:36:18 > 0:36:20So, remind us what it is again?
0:36:20 > 0:36:22Right, so it is a honey-baked chicken breast
0:36:22 > 0:36:26served on plantain with cinnamon, garlic beans - bingo!
0:36:26 > 0:36:28Easy as that.
0:36:32 > 0:36:35Right, well, you've tasted the little garlic.
0:36:35 > 0:36:39Now you get to taste the whole lot. Look at your eyes light up.
0:36:39 > 0:36:42- There you go. Dive into that. - Oh, wow.- Tell me what you think.
0:36:42 > 0:36:46- Yes. This is a treat.- Breakfast at 10 o'clock in the morning.
0:36:46 > 0:36:48I was just checking my watch.
0:36:48 > 0:36:51That's so simple.
0:36:51 > 0:36:54It's very simple because what you are doing,
0:36:54 > 0:36:57really, you're making cooking time a lot simpler and more exciting.
0:36:57 > 0:37:00- Mmm!- So, what else, apart from chips and stuff like that,
0:37:00 > 0:37:02what else can you use plantain for?
0:37:02 > 0:37:04I've taken a plantain and sliced it very thinly.
0:37:04 > 0:37:06You can do this on a slicing machine
0:37:06 > 0:37:08or a professional mandolin, what we use.
0:37:08 > 0:37:11Once again, you can deep-fry them, thin crisps,
0:37:11 > 0:37:14make a lovely salsa, mango, tomato, spicy salsa.
0:37:14 > 0:37:16- Place on top.- Dive in, guys. - It's gorgeous.
0:37:16 > 0:37:18- Do you like that?- Mmm!
0:37:18 > 0:37:20I would like a little bit of rice with that, though.
0:37:20 > 0:37:22- There you are. You could have rice. - It's beautiful.
0:37:22 > 0:37:25You could also cut that and place it inside the rice.
0:37:25 > 0:37:26It is quite unusual,
0:37:26 > 0:37:28- putting on those countries together in one plate.- Definitely.
0:37:28 > 0:37:30The thing is, it works.
0:37:30 > 0:37:32You've got the sweetness, the perfume of the garlic...
0:37:32 > 0:37:35Excuse me, talking with my mouth full.
0:37:35 > 0:37:37- And the hoisin really brings it out. - Really lovely.
0:37:42 > 0:37:45Some great tips on plantain cooking there. Thanks for that, Michael.
0:37:45 > 0:37:47Now time for more Keith Floyd,
0:37:47 > 0:37:50who's continuing his Spanish adventures.
0:37:50 > 0:37:53FLAMENCO MUSIC PLAYS
0:37:56 > 0:37:58It's quite stunning, isn't it?
0:38:00 > 0:38:04Fabulous mountains, ancient, ancient olive trees,
0:38:04 > 0:38:07the azure sky and the cobalt-blue sea.
0:38:07 > 0:38:10It's no wonder that people like Chopin got hooked on the place.
0:38:10 > 0:38:14Robert Graves, after the horrors of the First World War,
0:38:14 > 0:38:17came here to live and wrote those wonderful poems.
0:38:17 > 0:38:20And I can share in some of that, you know, because...
0:38:20 > 0:38:21Although I'm only a cook,
0:38:21 > 0:38:23to get some kind of feel of the place,
0:38:23 > 0:38:26as I take a drive along this mountainous coastal road
0:38:26 > 0:38:28to find a little spot, some shady nook,
0:38:28 > 0:38:33to cook a classic Majorcan dish called fritos,
0:38:33 > 0:38:37which is a thing of lamb's liver and peppers and garlic and potatoes.
0:38:37 > 0:38:39And what could be better,
0:38:39 > 0:38:42under the shade of an ancient, almost biblical olive tree,
0:38:42 > 0:38:43than to cook a classic dish,
0:38:43 > 0:38:48to paint a simple picture of food here on this wonderful island?
0:38:48 > 0:38:49BRAKES SCREECH
0:38:49 > 0:38:52Incidentally, throughout this trip, we've been bickering about
0:38:52 > 0:38:55different kinds of cars - four-track sports cars, turbos and things -
0:38:55 > 0:38:57but, quite frankly, it's only a hired car
0:38:57 > 0:39:00that can go absolutely anywhere.
0:39:01 > 0:39:05Anyway, now the dust has settled, the classic Majorcan fritos.
0:39:06 > 0:39:10First of all, we pop our liver in. Some bits of peppers.
0:39:27 > 0:39:30Let that sizzle and fry.
0:39:30 > 0:39:33Now, have a good look at that.
0:39:33 > 0:39:36One of your fattest, one of your finest,
0:39:36 > 0:39:40one of the most handsome, full-bodied close-ups.
0:39:41 > 0:39:44And then back to me, because I've a little explaining to do.
0:39:44 > 0:39:47Now, the essence of Spanish cooking
0:39:47 > 0:39:50is that every part of a composed dish
0:39:50 > 0:39:53is cooked separately and then amalgamated together at the end.
0:39:53 > 0:39:55Now, if you happen to have a six-burner stove,
0:39:55 > 0:39:58the best way to cook this is to have six little frying pans,
0:39:58 > 0:40:00one for the peppers, one for the onions,
0:40:00 > 0:40:02one for the liver, and one for the garlic,
0:40:02 > 0:40:03and so on and so forth.
0:40:03 > 0:40:06Then, when they're all cooked, combine them together
0:40:06 > 0:40:07in a last bit of olive oil.
0:40:07 > 0:40:10But we haven't got six burners up here,
0:40:10 > 0:40:11so I'm doing it all in one pot.
0:40:11 > 0:40:14It will still have the desired effect
0:40:14 > 0:40:19of succulent pieces of lamb's liver, beautiful vegetables...
0:40:22 > 0:40:26..and of course, nothing goes without a few fresh Majorcan herbs.
0:40:26 > 0:40:28A bit of thyme, a bit of that in,
0:40:28 > 0:40:31a bit of fennel, like so.
0:40:31 > 0:40:33And even... Cos you can add...
0:40:33 > 0:40:35This is a make-it-up-as-you-go-along dish.
0:40:35 > 0:40:37As long as you've got the liver,
0:40:37 > 0:40:39you can add any kind of vegetable you like.
0:40:39 > 0:40:40It doesn't have to be peppers,
0:40:40 > 0:40:43but the one thing that must go into it are some fried potatoes.
0:40:43 > 0:40:45There we are.
0:40:56 > 0:40:58Now, we'll say, by the magic of television,
0:40:58 > 0:41:02that about 15 minutes have passed, which they have, zip,
0:41:02 > 0:41:04just like that, 15 minutes have gone by
0:41:04 > 0:41:09and you have a typical Majorcan dish...
0:41:11 > 0:41:13..in a typical Majorcan bowl...
0:41:14 > 0:41:20..called fritos Majorcan.
0:41:20 > 0:41:23Now, if it's all right with you, Clive, I've had a very hard day.
0:41:23 > 0:41:26Would it be any nuisance to you if I swivelled down and sat on that rock
0:41:26 > 0:41:27and enjoyed myself
0:41:27 > 0:41:30and we've can perhaps gaze at the sea or go into one of those
0:41:30 > 0:41:34little sketches where I think about things and then later on
0:41:34 > 0:41:36write a witty commentary or a profound commentary,
0:41:36 > 0:41:39maybe gazing out over the sea and wondering...
0:41:39 > 0:41:41I wonder if Robert Graves sat here and mused.
0:41:41 > 0:41:44Did Chopin sit here and compose something?
0:41:44 > 0:41:45Perhaps they came up for a picnic
0:41:45 > 0:41:48and perhaps they had the Majorcan fritos.
0:41:58 > 0:41:59I was browsing through
0:41:59 > 0:42:01the Boys' Bumper Book Of The Balearics
0:42:01 > 0:42:04and came across this fascinating nugget of information.
0:42:04 > 0:42:07These islands used to be governed by Carthage and then by Rome,
0:42:07 > 0:42:10before they became an independent kingdom in the 13th century.
0:42:10 > 0:42:13The natives here had a great reputation as slingers
0:42:13 > 0:42:16in the Roman army, I suppose because there were lots of stones around.
0:42:16 > 0:42:18Anyway, as the oldest slinger in town,
0:42:18 > 0:42:21I'm going to paint my own culinary impression of Majorca,
0:42:21 > 0:42:23because I'm fed up with being a detective
0:42:23 > 0:42:25and I want to be a painter and a historian instead.
0:42:27 > 0:42:30The most popular is fish in Spain is hake. I love it.
0:42:30 > 0:42:32I love garlic, I love onions, I love tomatoes,
0:42:32 > 0:42:34I love olive oil and I like brandy.
0:42:34 > 0:42:37And I sometimes like a bit of time on my own
0:42:37 > 0:42:39and have a bit of space, a bit of freedom.
0:42:39 > 0:42:41So I am cooking very simply... Clive, come over here, if you would.
0:42:41 > 0:42:45..some onions and some tomatoes and some garlic, chopped up very finely,
0:42:45 > 0:42:47into the pot with olive oil.
0:42:47 > 0:42:51Simmering away. So we've got a nice, rich base of tomato sauce.
0:42:51 > 0:42:55And then a couple of fillets of absolutely fresh hake
0:42:55 > 0:42:56and some mussels.
0:42:56 > 0:43:00All I want to do is pop the hake into there, like so,
0:43:00 > 0:43:03another bit there, then rub those over with some saffron.
0:43:03 > 0:43:07Saffron is a very Spanish, Moorish-y kind of thing. Goes well with fish.
0:43:07 > 0:43:10And also paints a lovely picture of colours.
0:43:10 > 0:43:13Then whack the gas up to maximum.
0:43:13 > 0:43:16Stand back a bit in case I set fire to you, Clive.
0:43:16 > 0:43:20I don't want to do that. Oh, there we are. It's coming.
0:43:28 > 0:43:30Let that simmer away for a second.
0:43:30 > 0:43:33What a wonderful spot, isn't it? It's really pretty round here.
0:43:36 > 0:43:39Into that we'll add our tomatoes...
0:43:39 > 0:43:42These aren't tomatoes, they're mussels!
0:43:43 > 0:43:46They go in there, like that.
0:43:46 > 0:43:49A little drop of white wine.
0:43:53 > 0:43:55There.
0:43:55 > 0:43:58Now, that simmers away for about 15 or 20 minutes
0:43:58 > 0:44:00until all the juices have permeated with the fish,
0:44:00 > 0:44:03but I was thinking, there was some frightfully clever chap,
0:44:03 > 0:44:05I don't know who, a Frenchman - Jean-Paul Sartre, or someone -
0:44:05 > 0:44:07who said when you visit a strange country,
0:44:07 > 0:44:09the only way to find out about it is to eat its food.
0:44:09 > 0:44:12Eat the country and you will understand it.
0:44:12 > 0:44:15Well, I think this dish sums up that attitude very carefully,
0:44:15 > 0:44:18with its hake, the mussels, the brandy, the tomatoes,
0:44:18 > 0:44:20the onions, the garlic, the olive oil.
0:44:20 > 0:44:25All the colours and the flavours of Majorca are in that pot.
0:44:46 > 0:44:49STIRRING MUSIC PLAYS
0:44:49 > 0:44:52Paradoxically, just a few miles from Benidorm, which is
0:44:52 > 0:44:55quintessentially capitalistic, lies the restaurant Casa Pinet,
0:44:55 > 0:44:58which believes strongly in the communist cause.
0:44:58 > 0:45:00Senor Pinet, the patron's father,
0:45:00 > 0:45:03used to be a sort of Robin Hood figure in these parts,
0:45:03 > 0:45:05robbing the rich to feed the poor,
0:45:05 > 0:45:08until he was incarcerated by General Franco for his troubles.
0:45:08 > 0:45:11Now, Pinet the younger is taking loot from coachloads
0:45:11 > 0:45:14of Belgian tourists, which seems perfectly fair to me.
0:45:14 > 0:45:17With the strains of The Internationale reverberating
0:45:17 > 0:45:18through this Marxist museum...
0:45:18 > 0:45:21I mean, revolutionary restaurant - or is it a commie cafe? -
0:45:21 > 0:45:23it's humorous to think that in a few years' time,
0:45:23 > 0:45:26when the whole world has reverted back to free-market economy,
0:45:26 > 0:45:29Senor Pinet's restaurant will still be flying the Red Flag
0:45:29 > 0:45:31for fun...and profit, of course.
0:45:36 > 0:45:38Once upon a time, many hundreds of years ago,
0:45:38 > 0:45:40some fishermen set to sea for a day's fishing.
0:45:40 > 0:45:43They fished very busily until 12 o'clock,
0:45:43 > 0:45:45then they thought they should have some lunch,
0:45:45 > 0:45:47so they went to look for the rice to make a paella,
0:45:47 > 0:45:49only to discover, to their chagrin and dismay,
0:45:49 > 0:45:52that they had forgotten the rice, but they did have some noodles,
0:45:52 > 0:45:54and hence this amazing dish - which I'm about to learn
0:45:54 > 0:45:57from my latest, newest chum, Anita - was invented.
0:45:57 > 0:46:00First of all, we have a quick spin round all the ingredients.
0:46:00 > 0:46:03First of all, Clive, we have some calamaris,
0:46:03 > 0:46:07some squid-lets, OK? Some tuna fish, some mixed white fish,
0:46:07 > 0:46:13a bowl of peppers, prawns, clams, shrimps and peas, OK?
0:46:13 > 0:46:15Some tomato sauce.
0:46:15 > 0:46:18Here is what we have in virtually every Spanish dish,
0:46:18 > 0:46:21a thickening agent called piccata, and this piccata
0:46:21 > 0:46:24is made from bread, olive oil, garlic and red pepper and parsley.
0:46:24 > 0:46:27The raw ingredients are those ones there.
0:46:27 > 0:46:31We also have the noodles themselves. OK?
0:46:31 > 0:46:33And to decorate the dish, finally, at the end,
0:46:33 > 0:46:36some lovely mussels and prawns, and right over here,
0:46:36 > 0:46:39some red peppers which have already been fried in oil.
0:46:39 > 0:46:41Now, that is all I know of this dish,
0:46:41 > 0:46:43because Anita is going to show me what to do,
0:46:43 > 0:46:46so we are all in for a learning experience this morning.
0:46:46 > 0:46:48- Primero?- Primero. Si.
0:46:48 > 0:46:51Primero - the little squid-lets. They go straight into the oil.
0:46:51 > 0:46:53- OK? Correct?- Correct.
0:46:53 > 0:46:55And they fry away there for...
0:46:55 > 0:46:58THEY SPEAK IN SPANISH
0:46:58 > 0:47:00OK.
0:47:00 > 0:47:04The next thing that goes in, as soon as Anita tells me it's OK,
0:47:04 > 0:47:07will be the tomato sauce.
0:47:10 > 0:47:14Segundo is the tomato sauce. In that goes.
0:47:15 > 0:47:17Right.
0:47:17 > 0:47:20And then next, this one? This one. Right.
0:47:20 > 0:47:23Then the mixed fish goes in. Got that, Clive?
0:47:23 > 0:47:25All the lovely mixed fish.
0:47:25 > 0:47:29Monkfish and haddock and hake and goodness knows what.
0:47:31 > 0:47:33That's all in there.
0:47:33 > 0:47:36Next, the peas, the peppers, the clams, the little shrimps,
0:47:36 > 0:47:40they all go into the pot. Like so.
0:47:40 > 0:47:43It's looking quite colourful now.
0:47:45 > 0:47:46Now, I can't put the tuna in yet,
0:47:46 > 0:47:49but what I can put in is the piccata.
0:47:49 > 0:47:52Now, we've seen this throughout Spain in different forms.
0:47:52 > 0:47:55This particular one is made of dried red pepper, garlic,
0:47:55 > 0:47:58olive oil and I think she has put a few almonds in there as well.
0:47:58 > 0:48:00And some parsley.
0:48:00 > 0:48:02And this is the thickening agent for the stew.
0:48:02 > 0:48:04So one... Dos.
0:48:04 > 0:48:08Dos. Very large mixtures of that.
0:48:08 > 0:48:10And stir it in.
0:48:10 > 0:48:11Ow!
0:48:11 > 0:48:13I burnt my finger.
0:48:13 > 0:48:15That's OK. My fault.
0:48:15 > 0:48:20I should not have left the ladle on the gas, like that.
0:48:20 > 0:48:24Mm-hm. Next, little fillets of tuna fish.
0:48:24 > 0:48:27They're going in last because they take, virtually,
0:48:27 > 0:48:29the shortest time to cook.
0:48:29 > 0:48:32THEY SPEAK IN SPANISH
0:48:32 > 0:48:34HE LAUGHS
0:48:38 > 0:48:40Right, tuna.
0:48:40 > 0:48:42- And then some sel? Sal?- Sal.
0:48:42 > 0:48:45THEY SPEAK IN SPANISH
0:48:45 > 0:48:48That's a lot of salt.
0:48:50 > 0:48:52Right, salt. Right...
0:48:53 > 0:48:56THEY SPEAK IN SPANISH
0:48:56 > 0:48:59Ah, right. It's now got to simmer in here for a second,
0:48:59 > 0:49:03and we transfer it to the massive paella dish itself
0:49:03 > 0:49:04for the next phase.
0:49:09 > 0:49:10OK.
0:49:12 > 0:49:15This is not for the limp-wristed, I can assure you.
0:49:15 > 0:49:16Right, there's that.
0:49:18 > 0:49:23So, now we have to add the pasta.
0:49:23 > 0:49:25THEY SPEAK IN SPANISH
0:49:30 > 0:49:32That's all the noodles in there.
0:49:32 > 0:49:37And now we add many, many, many, many ladles of fish stock.
0:49:37 > 0:49:40THEY SPEAK IN SPANISH
0:49:43 > 0:49:46It's time to finish it off just by garnishing it,
0:49:46 > 0:49:48firstly with some fresh mussels,
0:49:48 > 0:49:53arrange them in a sort of circle around the whole pan, really.
0:49:53 > 0:49:57And some lovely Mediterranean prawns, the black against the red.
0:50:02 > 0:50:06Right. And last, but not least, some wonderful roasted red peppers.
0:50:06 > 0:50:09The peppers have been roasted in olive oil and cut.
0:50:09 > 0:50:13This is actually a bit like being a childish painter, isn't it?
0:50:13 > 0:50:16Making a lovely big round-faced sun out of food.
0:50:16 > 0:50:18A happy plate of food.
0:50:18 > 0:50:22Painted in broad brushstrokes of colour.
0:50:22 > 0:50:27The ochre, the black, the red, the gold, the green.
0:50:27 > 0:50:29SHE SPEAKS IN SPANISH
0:50:29 > 0:50:32We don't waste anything in a Spanish kitchen.
0:50:32 > 0:50:35That lovely flavoured oil from the pimentos
0:50:35 > 0:50:37goes around the whole thing.
0:50:38 > 0:50:4020 minutes.
0:50:40 > 0:50:42Bubbles away like that on a low heat on this fabulous pan,
0:50:42 > 0:50:44and the next time you see it,
0:50:44 > 0:50:47we'll have either dropped it on the floor or we'll be eating it.
0:50:47 > 0:50:51Mr and Mrs Pinet proved that the cooking of really good food
0:50:51 > 0:50:53crosses all political boundaries.
0:50:53 > 0:50:55They liked it. They really liked it.
0:50:55 > 0:50:57And I liked it.
0:50:57 > 0:51:00It's a great dish, this noodle paella,
0:51:00 > 0:51:04absolutely perfect for any kind of fiesta or a party.
0:51:07 > 0:51:10Now, round here, they're really big on paellas,
0:51:10 > 0:51:13and for parties and festivals they make these enormous ones.
0:51:13 > 0:51:15You can do this at home, if you want.
0:51:15 > 0:51:18First of all, put some olive oil, around about five gallons,
0:51:18 > 0:51:20into a large pan. Wood - mark 4.
0:51:20 > 0:51:22By the way, make sure it's orange wood.
0:51:22 > 0:51:26Add the chicken, rabbit and duck to get the juices going
0:51:26 > 0:51:27and the meat browned.
0:51:30 > 0:51:33This is superb fun, you know. Look at that sizzling. Magnificent stuff.
0:51:33 > 0:51:37Then chuck in a few tonnes of red and green peppers...
0:51:38 > 0:51:41..about a kilo of finely chopped garlic
0:51:43 > 0:51:46Hmm... Yummy, yummy, yummy. I can smell it already.
0:51:49 > 0:51:50Then you need the entire contents
0:51:50 > 0:51:55of one supermarket's tomato department, about ten buckets full.
0:51:55 > 0:51:59Check the fire again. Make sure it is simmering gently.
0:51:59 > 0:52:03Then a few bucketfuls of red and white and green beans.
0:52:03 > 0:52:06Actually, this is a genuine Valencian paella.
0:52:06 > 0:52:09It doesn't have any fish in it, you notice.
0:52:09 > 0:52:12Then five or six milk churns of water.
0:52:12 > 0:52:15You can get your husband to fetch that in.
0:52:15 > 0:52:17And meanwhile, go out into the garden
0:52:17 > 0:52:20and get about 8,000 snails and sling them in.
0:52:20 > 0:52:22Then start ringing up your bank manager,
0:52:22 > 0:52:26because you'll need a mortgage for this. Saffron is so expensive.
0:52:26 > 0:52:29Right. Now, some really good rice. Several buckets of rice.
0:52:29 > 0:52:34Incidentally, it's a short-grain rice that comes from Valencia.
0:52:34 > 0:52:37Let that simmer away gently for 20 minutes or so.
0:52:37 > 0:52:40Dampen the fire down so that it doesn't overcook.
0:52:40 > 0:52:42Hmm. Look at that.
0:52:42 > 0:52:43Brilliant.
0:52:43 > 0:52:46And all you have to do now is to declare the day a national holiday,
0:52:46 > 0:52:49invite all your chums round, the doctor, the dentist,
0:52:49 > 0:52:51in fact the whole town while you're at it,
0:52:51 > 0:52:54and you'll never have to give another dinner party ever again.
0:52:54 > 0:52:57BAND PLAYS
0:53:07 > 0:53:10This is a celebration of the Christians and the Moors.
0:53:10 > 0:53:13500 years or so ago, they were at each other's throats,
0:53:13 > 0:53:17and now history is an excuse to have one hell of a party and dress up.
0:53:17 > 0:53:20"And what's wrong with that?" I hear you cry!
0:53:27 > 0:53:29It's customary on these occasions
0:53:29 > 0:53:32for Visigoths and Moors to smoke fat cigars.
0:53:32 > 0:53:34Thank goodness for Christopher Columbus.
0:53:34 > 0:53:36Or was it Sir Walter Raleigh?
0:53:36 > 0:53:39During the day, these guys are debt collectors,
0:53:39 > 0:53:42or they sell leather handbags, and cook chicken and chips,
0:53:42 > 0:53:45but tonight, they're all Charlton Heston!
0:53:54 > 0:53:56Loving your work there, Keith.
0:53:56 > 0:53:58Now, as ever on Best Bites, we're looking back at
0:53:58 > 0:54:01some of the most delicious recipes from the Saturday Kitchen archives.
0:54:01 > 0:54:03Still to come on today's show,
0:54:03 > 0:54:06it's omelette challenge time as the talented Tom Aikens
0:54:06 > 0:54:09and the genial Genaro Contaldo square up at the hobs.
0:54:09 > 0:54:11Scott Hallsworth is here
0:54:11 > 0:54:14with a restaurant-style feast of Asian flavours -
0:54:14 > 0:54:17lamb chops are smoked over tea, aubergines are brushed with miso
0:54:17 > 0:54:20and grilled, and it's served with pickled daikon.
0:54:20 > 0:54:22And Brian Cox faces his food heaven or food hell.
0:54:22 > 0:54:24Did he get his food heaven,
0:54:24 > 0:54:26pan-fried rainbow trout with broad beans, peas and almonds,
0:54:26 > 0:54:28or his food hell, Earl Grey sorbet
0:54:28 > 0:54:31with pear, Earl Grey and cinnamon strudel?
0:54:31 > 0:54:33You can find out what he got at the end of the show.
0:54:33 > 0:54:36Now, up next is a master of Indian cuisine,
0:54:36 > 0:54:38it is the superb Vivek Singh.
0:54:38 > 0:54:41It's his very first time cooking for us on Saturday Kitchen.
0:54:41 > 0:54:44It is Vivek Singh. Now, Vivek, what are you cooking?
0:54:44 > 0:54:47- Because this is an interesting dish. I'm looking forward to this.- Yes.
0:54:47 > 0:54:50I am doing a Rajasthani-spiced grilled fillet of mackerel
0:54:50 > 0:54:52with yoghurt curry sauce
0:54:52 > 0:54:55and a Southern Indian spinach and coconut poriyal.
0:54:55 > 0:54:58First of all, we'll get onto the mackerel in a minute.
0:54:58 > 0:54:59What spices have we got?
0:54:59 > 0:55:03This spices for the mackerel are going to be cloves, pepper,
0:55:03 > 0:55:05cinnamon, a bit of red chilli and cumin.
0:55:05 > 0:55:09These are the spices, we're going to grind them into a coarse crust.
0:55:09 > 0:55:11- I don't like them too fine.- OK.
0:55:11 > 0:55:15I'm going to smear the fillet... I've got to fillet the fish first.
0:55:15 > 0:55:17- Fillet the fish?- Yeah.
0:55:17 > 0:55:20Mackerel - we are cooking very much chefs' favourite things.
0:55:20 > 0:55:23We had monkfish cheeks, we've got the old rump steak,
0:55:23 > 0:55:25- mackerel is another great fish. - Absolutely.
0:55:25 > 0:55:28And it's this time of the year again.
0:55:28 > 0:55:30I'm really surprised
0:55:30 > 0:55:33how few Indian restaurants use mackerel on the menu.
0:55:33 > 0:55:38It is local, seasonal and I think it handles spice really well.
0:55:38 > 0:55:41It's a great fish but it needs to be really, really fresh.
0:55:41 > 0:55:44- I couldn't agree more.- I think that's the main problem, really.
0:55:44 > 0:55:47I couldn't agree more. You've got to have it really fresh.
0:55:47 > 0:55:49You can fish for it yourself at this time of year.
0:55:49 > 0:55:51You just throw anything in the water...
0:55:51 > 0:55:53Did you ever do that as a boy?
0:55:53 > 0:55:55You would come up with six mackerel on the one line?
0:55:55 > 0:55:58- It's such a gas.- There you go.
0:55:58 > 0:56:01So, we've got the mackerel. Just taking the bones out.
0:56:01 > 0:56:02Now, these spices.
0:56:02 > 0:56:04I've ground up the cinnamon and then you want me
0:56:04 > 0:56:06- to put the rest of the spices in? - Yeah.
0:56:06 > 0:56:11- Not so many cloves, no? - Not as many, no. Just use a few.
0:56:11 > 0:56:14Two or three should be fine. I'll just trim this a little bit.
0:56:14 > 0:56:19I'll give this a quick grind up as well with some salt. OK?
0:56:19 > 0:56:21That's perfect.
0:56:21 > 0:56:26Now, your early career, your father didn't want you to be a chef,
0:56:26 > 0:56:27did he?
0:56:27 > 0:56:30Well, I don't think any father or any parents in India,
0:56:30 > 0:56:33at least in the time that I was growing up,
0:56:33 > 0:56:35wanted their children to be chefs.
0:56:35 > 0:56:40But like all other parents, they would want me to become
0:56:40 > 0:56:45either a doctor or an engineer or go into administrative services,
0:56:45 > 0:56:47or something like that.
0:56:47 > 0:56:50- We've got some salt in there? - Yeah, salt's in there.
0:56:50 > 0:56:52My dad told me I should open up a fish and chip shop
0:56:52 > 0:56:55- because I would make more money. - Is that what he said?
0:56:55 > 0:56:57He thought cheffing was a waste of time.
0:56:57 > 0:57:00Well, I'm sure my parents would have changed their minds as well.
0:57:00 > 0:57:02I wanted to be a vet. My dad said I was daft.
0:57:02 > 0:57:05He said, "You like all your animals with chips anyway,
0:57:05 > 0:57:07"so what's the point?"
0:57:07 > 0:57:10Right, so we've got in here our mackerel. Lovely.
0:57:10 > 0:57:13A tiny squeeze of lemon on it.
0:57:13 > 0:57:15- Yeah.- And a dash of oil.
0:57:15 > 0:57:18- But your early career took you... - Shall we have a bit of oil
0:57:18 > 0:57:21- on the mackerel as well? - There you go.
0:57:21 > 0:57:24But your career took you to some unbelievable hotels,
0:57:24 > 0:57:27one in particular which won the award, what,
0:57:27 > 0:57:29the Best Luxurious Hotel in the World?
0:57:29 > 0:57:34The Best Hotel in the World, by Tatler magazine in 2001.
0:57:34 > 0:57:36This was Rajvilas. I was working at the Oberoi hotel.
0:57:36 > 0:57:41In fact, I worked all my life at the Oberoi hotel before coming here.
0:57:41 > 0:57:47I've got a pinch of chickpea flour, a tiny bit of turmeric,
0:57:47 > 0:57:51and you won't even see it initially. You might feel it's not enough.
0:57:51 > 0:57:55- This is the sauce to go with it? - Yes, this is the sauce.
0:57:55 > 0:57:59Essentially, with a very traditional basic curry,
0:57:59 > 0:58:03you have this as a soup, you have it as a sauce with the rice.
0:58:03 > 0:58:05So just mix it all up...
0:58:06 > 0:58:11Vivek, turmeric, to my palate, there's not much taste from it.
0:58:11 > 0:58:15Is it mainly used for colour, or is there a flavour?
0:58:15 > 0:58:17Turmeric is phenomenal.
0:58:17 > 0:58:21It's used in almost every Northern Indian dish you'll find.
0:58:21 > 0:58:25The reason for that is, it's considered to be an excellent
0:58:25 > 0:58:29antiseptic, it brings up your immune system to handle cuts
0:58:29 > 0:58:31and wounds and stuff like that. It is very, very good.
0:58:31 > 0:58:33And the thing about turmeric is,
0:58:33 > 0:58:35you should always see it, never taste it.
0:58:35 > 0:58:38- If you're tasting turmeric then there's something wrong.- Yeah.
0:58:38 > 0:58:41You've added far too much of it.
0:58:41 > 0:58:44OK, so in this pan now I am going to put a little bit of oil
0:58:44 > 0:58:46and then get your onions going.
0:58:46 > 0:58:49No, that's for my tempering and that's for the spinach.
0:58:49 > 0:58:51So onions in there.
0:58:51 > 0:58:55So, tell us about the Cinnamon Club, because you went from
0:58:55 > 0:58:58working in one of the greatest hotels in the world
0:58:58 > 0:59:02to producing one of the greatest Indian restaurants in the world.
0:59:02 > 0:59:04At the time, it seemed like the right thing
0:59:04 > 0:59:08because I'd been in India long enough and worked up,
0:59:08 > 0:59:14done a lot of Indian food, and I'd got to a stage where I thought
0:59:14 > 0:59:17it wasn't going to get any better than that,
0:59:17 > 0:59:19and wasn't necessarily going to get changed.
0:59:19 > 0:59:24Indian food in India wasn't prepared to change or evolve,
0:59:24 > 0:59:26and I thought it was high time, like everything else,
0:59:26 > 0:59:30all other cuisines, evolution is so important,
0:59:30 > 0:59:32and if you aren't constantly moving,
0:59:32 > 0:59:34then you're definitely falling behind.
0:59:34 > 0:59:35So that was the idea.
0:59:35 > 0:59:38When the Cinnamon Club came about, I thought
0:59:38 > 0:59:40it was a wonderful opportunity to create something new,
0:59:40 > 0:59:43and what better place than London to do it?
0:59:43 > 0:59:45Since curry is such a...
0:59:45 > 0:59:47Are you thinking of taking it that way now?
0:59:47 > 0:59:50I will eventually, yes.
0:59:50 > 0:59:51The idea is, one day,
0:59:51 > 0:59:55- to take a modern-day restaurant back to India.- Really?
0:59:55 > 1:00:00- But I suppose there will be a few stops before that.- Yeah.- Yeah.
1:00:00 > 1:00:02Cos it's not... This is... I mean, you're on about looking at, what,
1:00:02 > 1:00:05a second restaurant as well, coming shorty as well?
1:00:05 > 1:00:08Yes, I've got a very interesting concept we're working on right now,
1:00:08 > 1:00:11looking at another opportunity. Um...
1:00:11 > 1:00:14It's going to be slightly less formal than the Cinnamon Club,
1:00:14 > 1:00:17of course. It's not going to be in the library, for a start.
1:00:17 > 1:00:21But similar sort of creativity and innovation. I'm going to take...
1:00:21 > 1:00:23- Yep.- I think it's...
1:00:26 > 1:00:30The onions could take a touch more oil. Have you ever salted them?
1:00:30 > 1:00:34- No salt in there, chef, no. - Let's do a bit of salt.
1:00:35 > 1:00:39So that's had two and a half, three minutes in there.
1:00:39 > 1:00:41- Yeah.- Do you always put salt in your onions when you're cooking them?
1:00:41 > 1:00:43I beg your pardon?
1:00:43 > 1:00:45Is it important to put a lot of salt in onions, when you're cooking them?
1:00:45 > 1:00:48- In the onions?- Yeah. - No, no, no, not a lot.
1:00:48 > 1:00:52It's just if you add a bit of salt initially, it sort of releases
1:00:52 > 1:00:56- the juices from there and cooks it faster, helps it cook faster.- OK.
1:00:56 > 1:00:59So, apart from the Cinnamon Club and everything else, the books,
1:00:59 > 1:01:02you seem to be rolling them out more than Mr Rankin over there.
1:01:02 > 1:01:04Well, I've done three.
1:01:04 > 1:01:08I'm working on my fourth and it's going to come out later in the year.
1:01:08 > 1:01:11It's going to be called Curry - Classic and Contemporary
1:01:11 > 1:01:16and, um, when we first started thinking about the idea, there was
1:01:16 > 1:01:23about 13,000 Indian curry books already in the market.
1:01:23 > 1:01:25Why bother with another one?
1:01:25 > 1:01:28But then we thought, hey, listen, there's so many curry books
1:01:28 > 1:01:33but nothing really...nothing really has dealt with
1:01:33 > 1:01:36evolution of food, or evolution of Indian food, evolution of curry, as
1:01:36 > 1:01:38we've begun to see in this country in the last six, seven years.
1:01:38 > 1:01:41We thought that was a fantastic and interesting subject to...
1:01:41 > 1:01:44- That's what you're working on at the moment, but what's gone in there?- Well...
1:01:44 > 1:01:45This is the yoghurt and...
1:01:45 > 1:01:48What have you got in there? Curry leaves, bit of chilli?
1:01:48 > 1:01:51Curry leaves, a bit of chilli and a bit of cumin, just to temper
1:01:51 > 1:01:53and it's called a tadka.
1:01:53 > 1:01:57Tadka, essentially, is the process of tempering.
1:01:57 > 1:02:00- And in here, we've got... - We've got...
1:02:00 > 1:02:04In there, we've got onions, we've got mustard seeds...
1:02:04 > 1:02:07Onions, mustard seeds, curry leaves, so sweated off.
1:02:09 > 1:02:13- Yeah.- And we've got the salt and the seasoning in there. A tiny bit of...
1:02:14 > 1:02:17And is this a traditional Indian dish? This is...
1:02:17 > 1:02:21This is, yes, a very, very popular Southern Indian accompaniment,
1:02:21 > 1:02:22I would say.
1:02:22 > 1:02:25You could do this with beans, you could do this with cabbage.
1:02:25 > 1:02:28Use a touch of turmeric in there if you're using cabbage.
1:02:28 > 1:02:30Makes it a very nice, interesting colour.
1:02:30 > 1:02:33You can see it's very simple and easy to do. Very quick as well.
1:02:34 > 1:02:35Your plate's there.
1:02:38 > 1:02:42- The sauce as simple as that? - Yeah, simple as that, really. Um...
1:02:43 > 1:02:46Nice sort of colours on it. Very light yoghurt.
1:02:46 > 1:02:48And the flour you've got in there will stop
1:02:48 > 1:02:51- the yoghurt from splitting. - Exactly, that's the thing.
1:02:51 > 1:02:55And while you're just cooking, until it comes to a boil,
1:02:55 > 1:02:59- I'm not allowed to sort of let it go cos it will split.- Yeah.- And...
1:03:02 > 1:03:05The flavours and the smells... The smell is incredible.
1:03:05 > 1:03:08Nice and sort of fresh and...
1:03:12 > 1:03:14- There you go.- A little bit of that.
1:03:14 > 1:03:16- And then the fish. - Let's get the fish going.
1:03:16 > 1:03:19And you can see how the turmeric has coloured the sauce as well.
1:03:19 > 1:03:21It's just...
1:03:21 > 1:03:23- There you go.- And another one.
1:03:23 > 1:03:25A mackerel like that, literally two and a half,
1:03:25 > 1:03:27three minutes under the grill, done.
1:03:27 > 1:03:31- Fantastic.- How brilliant is that? Remind us what that is again.
1:03:31 > 1:03:34That's ragistani spiced grilled fillet of mackerel, with
1:03:34 > 1:03:37yoghurt curry sauce and a southern Indian spinach and coconut cordial.
1:03:37 > 1:03:39Cooked in eight minutes. Genius.
1:03:45 > 1:03:47There you go. You saw it, it really was cooked in eight minutes.
1:03:47 > 1:03:53Over here. There you go. No need to wash up, you're all right.
1:03:53 > 1:03:57Dive into that. Now, I know you've been looking forward to this.
1:03:57 > 1:03:59Have a taste, see what you think.
1:03:59 > 1:04:02That mackerel does lend itself really well together with that.
1:04:02 > 1:04:04Yeah, it's a wonderful thing.
1:04:04 > 1:04:07Traditionally, you wouldn't use these spices on fish
1:04:07 > 1:04:10and you wouldn't imagine things like cloves and cinnamon
1:04:10 > 1:04:13and pepper and such strong, robust spices. They'd be used with game.
1:04:13 > 1:04:15But it works beautifully with mackerel,
1:04:15 > 1:04:17especially as it's cooked just for three minutes.
1:04:17 > 1:04:19And if people have difficulty getting fresh mackerel,
1:04:19 > 1:04:22any other type of... Salmon, would it work similar to that, or trout?
1:04:22 > 1:04:26I suppose bream or something as simple as sea bass, salmon.
1:04:26 > 1:04:30Fresh trout, when it's around, is brilliant as well.
1:04:30 > 1:04:31- Nice and slightly oily.- Paul?
1:04:33 > 1:04:34It's amazing.
1:04:34 > 1:04:36I don't know how you use such forceful spices
1:04:36 > 1:04:40and then get it so delicate so you can taste everything through it.
1:04:40 > 1:04:43You taste the mackerel beautifully but the spicing is there.
1:04:47 > 1:04:50That looked really tasty and so quick to make as well.
1:04:50 > 1:04:53Now, time for the omelette challenge and today we have a talented Brit
1:04:53 > 1:04:56taking on a greedy Italian as Tom Aitkens
1:04:56 > 1:04:59and Gennaro Contaldo attempt to top the board.
1:04:59 > 1:05:00Right, let's get down to business.
1:05:00 > 1:05:03All the chefs that come onto the show battle it out against
1:05:03 > 1:05:06each other to test how fast they can make a simple three-egg omelette.
1:05:06 > 1:05:08Now, with all the chefs sat at home watching,
1:05:08 > 1:05:11including Pierre Koffmann, Tom?
1:05:11 > 1:05:14Quite a respectable time so far. 40 seconds.
1:05:14 > 1:05:16But like Pierre said, he wants to know how to make
1:05:16 > 1:05:18a perfect quick omelette. He's sat there at home.
1:05:18 > 1:05:20I may not do the perfect, but I'm going to do the quick.
1:05:20 > 1:05:22- You're going to do the quick one? - Yeah.
1:05:22 > 1:05:24You reckon you're going to move up the leaderboard.
1:05:24 > 1:05:28And, Gennaro, top of the leaderboard for many, many a month.
1:05:28 > 1:05:30Dropped down to 26 seconds.
1:05:30 > 1:05:3420 seconds. I cannot make an omelette in 19 seconds,
1:05:34 > 1:05:37- but I can have a good go at it. - Anyway, the usual rules apply.
1:05:37 > 1:05:39I shall explain, it must be a three-egg omelette.
1:05:39 > 1:05:42You can use what you like in front of you but it must be cooked,
1:05:42 > 1:05:43folded, three-egg omelette.
1:05:43 > 1:05:46Clock stops when the omelette hits the plate. Are you ready?
1:05:46 > 1:05:47- Right.- Three, two, one, go!
1:05:49 > 1:05:50Pierre is watching!
1:05:53 > 1:05:54Right.
1:05:55 > 1:05:58Butter going in. Equal, equal at the same time now.
1:06:01 > 1:06:06Tom slightly quicker. Now... Could be quick, this could be quick!
1:06:08 > 1:06:10Oh, we're done!
1:06:12 > 1:06:14Sat there, done. Not bad, not bad, not bad.
1:06:16 > 1:06:20Tom. Pierre Koffmann will be sat there...you know, reading his
1:06:20 > 1:06:24newspaper, thinking, you know, "I quite like butter in my omelette!"
1:06:27 > 1:06:30Ooh. Ooh. I think Pierre calls this baveuse.
1:06:32 > 1:06:34- It's supposed to be lightly cooked. - Is it?
1:06:34 > 1:06:37- Yeah.- I think that's still clucking. But, anyway, right...
1:06:37 > 1:06:41- Is this an omelette? This could be scrambled egg.- No, it's an omelette.
1:06:41 > 1:06:44I tried to fold mine, there is a fold there.
1:06:44 > 1:06:47No, it is... It is an omelette, yeah. I'll let you off.
1:06:54 > 1:06:56I'll let you both through. Tom.
1:06:58 > 1:06:59I'll let yours through.
1:07:02 > 1:07:07- How do you think you've done? Beaten your 40 seconds?- Yeah.- You have.
1:07:07 > 1:07:10That's off. Gone. You actually nearly cut it in half.
1:07:10 > 1:07:12You did it in 23 seconds.
1:07:15 > 1:07:16Unbelievably quick.
1:07:17 > 1:07:18Gennaro.
1:07:20 > 1:07:24Well, you know that 26 seconds? Doesn't exist.
1:07:26 > 1:07:30Do you think you've beaten our champion so far, Jun Tanaka?
1:07:30 > 1:07:32- You wanted to knock six seconds off it?- Yeah.
1:07:32 > 1:07:34- Seven seconds to get in the lead. - Yeah.
1:07:34 > 1:07:37You didn't, you knocked off five. You did it in 21 seconds.
1:07:39 > 1:07:41Just, just, just.
1:07:42 > 1:07:45- Oh, God.- Pierre, don't follow that how to make the perfect omelette.
1:07:50 > 1:07:53Two very fast omelettes and so close to the top spot.
1:07:53 > 1:07:57Now, up next, a chef who cooked for Roman Abramovich and the Beckhams.
1:07:57 > 1:08:01It's Scott Hallsworth, with a masterclass on Asian flavours.
1:08:02 > 1:08:04Cooking next is a new face to Saturday Kitchen.
1:08:04 > 1:08:06He's in charge of two of London's most talked-about restaurants.
1:08:06 > 1:08:09- They're both called...- Kurobuta. - Cos I got it wrong earlier.
1:08:09 > 1:08:14- And he's called... - Me.- Yeah.- Oh, Scott Hallsworth.
1:08:14 > 1:08:16- Thank the staff, thank the staff!- It's you.
1:08:16 > 1:08:18Scott Hallsworth, thanks for being on the show.
1:08:18 > 1:08:20So, what are we going to make, then, chef?
1:08:20 > 1:08:21Can you thank the staff for me?
1:08:21 > 1:08:24Thank you to all the staff at Scott's restaurant.
1:08:24 > 1:08:26What are we going to do, then?
1:08:26 > 1:08:29First of all, we're going to jump in with the aubergine here.
1:08:29 > 1:08:30So, I'm going to make the sauces for this,
1:08:30 > 1:08:32cos we've got dressings, we've got marinade.
1:08:32 > 1:08:34The marinade is we've got some...
1:08:36 > 1:08:40We've got some...coriander! Mental block there.
1:08:40 > 1:08:44We've got some coriander, some ginger, garlic, chilli,
1:08:44 > 1:08:47onions, good pinch of salt into our marinade for our lamb,
1:08:47 > 1:08:49this is, as well, cos you're going to...
1:08:49 > 1:08:52This lamb is done sort of, well, three separate ways, isn't it?
1:08:52 > 1:08:54Yeah, pretty much.
1:08:54 > 1:08:57It gets the marination, it gets smoking, then you let that
1:08:57 > 1:09:00chill out a little bit to let all the astringency of the harsh smoke
1:09:00 > 1:09:04sort of die down a little bit then you're good to chargrill it.
1:09:04 > 1:09:07So, your love of Asian... that style of food,
1:09:07 > 1:09:11that comes from Australia, does it? Is that the idea behind it?
1:09:11 > 1:09:12Yeah, I think so.
1:09:12 > 1:09:15Yeah, it's definitely a huge influence in Australia.
1:09:15 > 1:09:18So, yeah, I reckon that's probably where it's come from.
1:09:18 > 1:09:20And, looking back at your career, really, Nobu,
1:09:20 > 1:09:24one of the most famous restaurants in the world, the London one,
1:09:24 > 1:09:26you ended up in there for six years.
1:09:26 > 1:09:29Six years in the London one, one year in Melbourne.
1:09:30 > 1:09:32And then, yeah, off to do my own thing.
1:09:32 > 1:09:35What have we got in here? You're frying off the aubergines, first.
1:09:35 > 1:09:38- They go in there.- Till they're nice and golden.- Yeah.- We're then
1:09:38 > 1:09:40going to put the smoky meats in there,
1:09:40 > 1:09:44so we've got some raw rice, some applewood chips.
1:09:45 > 1:09:48Spread them around a little bit. That's already on high heat.
1:09:48 > 1:09:51And then some Japanese sencha, green tea.
1:09:51 > 1:09:53Now, it's vitally important to put foil in the bottom of that,
1:09:53 > 1:09:56so, if you're going to do this recipe, put foil in the base,
1:09:56 > 1:09:59otherwise you're going to need to go out and buy a new wok.
1:09:59 > 1:10:01Which would please Ken Hom, to be honest.
1:10:01 > 1:10:02LAUGHTER
1:10:02 > 1:10:06- You'll ruin your pan otherwise, won't you?- Absolutely. All right.
1:10:06 > 1:10:08I'm just going to get this lamb in marinade for you
1:10:08 > 1:10:11- and you can show us how to do the daikon radish.- OK.
1:10:11 > 1:10:16So, we'll do a little bit of a fancy technique here, called katsuramuki.
1:10:16 > 1:10:19So we're just going to basically spin the knife around
1:10:19 > 1:10:22and hopefully not cut our thumbs too much.
1:10:22 > 1:10:24Katsuramuki, it's called.
1:10:24 > 1:10:27- Katsuramuki.- Or "peeling". - Kind of, yeah.
1:10:27 > 1:10:30I'm just trying to be fancy, you know. Trying to show off a bit.
1:10:30 > 1:10:31Is it working?
1:10:31 > 1:10:34Right, I've marinated the lamb.
1:10:34 > 1:10:37You want to put this in the smoker as well, this one, don't you?
1:10:37 > 1:10:41Lamb goes in. I'll just lift that off. And it smokes away nicely.
1:10:41 > 1:10:45- How long do you marinade this for, then?- A good 12 hours.- OK.
1:10:46 > 1:10:50Now, what's the idea behind this, that you're doing?
1:10:50 > 1:10:52Um, well, it's really good if you do it with ginger,
1:10:52 > 1:10:54because it breaks down the fibres
1:10:54 > 1:10:56and you don't get that really stringy sort of chewy
1:10:56 > 1:10:59bit of ginger and you can get some nice, like, shavings of it.
1:10:59 > 1:11:02To serve with sashimi or something like that.
1:11:02 > 1:11:05But for this, it's just to give a nice shape, a nice, even shape.
1:11:05 > 1:11:07And to sort of show off with a knife, I suppose.
1:11:07 > 1:11:10Now, we're going to pickle it, which has got some rice wine vinegar?
1:11:10 > 1:11:11Yeah, rice wine vinegar.
1:11:11 > 1:11:14- Salt and sugar gone in there. - Little bit of lemon peel as well.
1:11:14 > 1:11:16Lemon peel.
1:11:18 > 1:11:19Lemon peel.
1:11:19 > 1:11:24That's gone in! Next, we've got... This is...
1:11:24 > 1:11:27Tell me about this marinade, cos this is the famous one from Nobu,
1:11:27 > 1:11:29that everyone seems to know about, the blackened cod.
1:11:29 > 1:11:31What's this, going in here?
1:11:31 > 1:11:34Yeah, so basically, you've got white misu paste, you've got some sugar,
1:11:34 > 1:11:38you've got some mirin, sort of sweet cooking alcohol and some sake.
1:11:38 > 1:11:39And it's not just a marinade.
1:11:39 > 1:11:42You can use it as the basis for a sauce or derivatives of sauces.
1:11:42 > 1:11:45You can add some mustard to it to make a lovely dressing as well.
1:11:45 > 1:11:47If people are going to take one thing away with them
1:11:47 > 1:11:50after this, this is just spectacular with the aubergines, isn't it?
1:11:50 > 1:11:51- It's delicious.- Yeah, absolutely.
1:11:51 > 1:11:54But you warm it up slightly, ever so slightly, don't you?
1:11:54 > 1:11:56Yeah, just to cook the alcohol sensation out,
1:11:56 > 1:11:59- that's the main point of it. - Yeah.
1:11:59 > 1:12:01So, once it's in there, keep whisking it
1:12:01 > 1:12:03otherwise it catches as well, cos of the sugar in there.
1:12:03 > 1:12:06If you're doing big volumes, obviously a bain-marie,
1:12:06 > 1:12:08- set it over a water bath, works really well.- Reduce it down.
1:12:08 > 1:12:13So you're smoking the lamb. I've got some here, which has been smoked.
1:12:13 > 1:12:15So this is the third bit, isn't it, really?
1:12:15 > 1:12:19- So how long do you smoke these for, then?- Two minutes on each side.- OK.
1:12:19 > 1:12:21- And then... - They'll come out like that.
1:12:21 > 1:12:22Looks like it's cooked a bit already,
1:12:22 > 1:12:24but it's nice and pink inside.
1:12:24 > 1:12:27We're going to see that in a second anyway.
1:12:27 > 1:12:28So that's that one.
1:12:28 > 1:12:31Your marinade is there ready, ready for your bits and pieces.
1:12:31 > 1:12:35- You allow this to cool down, this one?- Yeah, absolutely.
1:12:35 > 1:12:37I'm going to get the other sauce on.
1:12:37 > 1:12:39Tell us about this, cos this is one ingredient that I've never
1:12:39 > 1:12:43had on this show before, after nine years. Still learning something new.
1:12:43 > 1:12:44What about this sauce?
1:12:44 > 1:12:47OK, so this is gochujang, which is a Korean, spicy Korean paste,
1:12:47 > 1:12:50- made with tiny little red pepper flakes.- What's it called again?
1:12:50 > 1:12:54- Gochujang.- How you can't remember the names?- I don't know.
1:12:54 > 1:12:56He could be making this up, I've got no idea.
1:12:56 > 1:12:58So what's it made out of, then?
1:12:58 > 1:13:01It's literally little, tiny red pepper flakes, which are really hot.
1:13:01 > 1:13:02It's quite harsh in that state,
1:13:02 > 1:13:04so when you mix it with a bit of white misu paste
1:13:04 > 1:13:07and some sugar and rice vinegar, it just mellows it out
1:13:07 > 1:13:10- and makes it into a really nice sauce.- Now, about your restaurants.
1:13:10 > 1:13:14Award-winning restaurants now. You know. Slightly different.
1:13:14 > 1:13:17- You play rock music.- Rock music. It's very casual.
1:13:17 > 1:13:21The staff sort of dress down for the occasion. Very approachable.
1:13:21 > 1:13:23We're just there to have fun. It's like a party every night,
1:13:23 > 1:13:26- as opposed to a formal restaurant. - So this is kind of...
1:13:26 > 1:13:29And the way that you cook it, Nic Watt does something similar
1:13:29 > 1:13:32to this and he's now living back in New Zealand as well.
1:13:32 > 1:13:35But everything was cooked on this robata grill.
1:13:35 > 1:13:36Tell us about the grill you cook on,
1:13:36 > 1:13:39- this famous grill in the middle of the restaurant.- Absolutely.
1:13:39 > 1:13:40We use the robata as well.
1:13:40 > 1:13:43Really strong, solid pieces of Japanese charcoal in there.
1:13:43 > 1:13:48It gives it a nice, intense heat. Best way to go, I reckon.
1:13:48 > 1:13:51- So it's just charcoal, is it? - Just charcoal.
1:13:51 > 1:13:53You can get versions with gas, that are gas-fired as well,
1:13:53 > 1:13:56but we use charcoal only. It's a great flavour.
1:13:58 > 1:14:01And what does the tea do to this, then? You just want a small amount.
1:14:01 > 1:14:02You don't want masses of it.
1:14:02 > 1:14:04Yeah, it's just for the flavour of the tea, really.
1:14:04 > 1:14:06You can use different types of tea, perhaps.
1:14:06 > 1:14:11- Builder's tea.- Yeah, I'm not sure. Maybe.- Maybe.
1:14:11 > 1:14:14Right, we've got our sauce, which I've made, which is over there.
1:14:14 > 1:14:17And what you do with this, just to finish it off is warm it up
1:14:17 > 1:14:18but then add an egg yolk to it?
1:14:18 > 1:14:20Yeah, when it comes off and it cools down a little bit,
1:14:20 > 1:14:22just whack that egg yolk on there.
1:14:22 > 1:14:25This is that paste. It certainly looks fiery as well.
1:14:25 > 1:14:28- It is, absolutely. - So keep your eye on it.
1:14:28 > 1:14:29Take a bit of the miso sauce here.
1:14:29 > 1:14:33Take it off the heat and then add an egg yolk to it.
1:14:33 > 1:14:34OK.
1:14:34 > 1:14:35So, with the miso sauce,
1:14:35 > 1:14:38we'll spoon a little bit of that over the aubergine.
1:14:38 > 1:14:40And then we're going to put it under a hot grill.
1:14:40 > 1:14:43If you don't have a grill, I suppose you could put it in a very,
1:14:43 > 1:14:45very hot oven. You want it to caramelise a little bit.
1:14:45 > 1:14:48Now, looking at your menu, really, it's an eclectic mix of all
1:14:48 > 1:14:50the places that you've travelled as well,
1:14:50 > 1:14:52cos you've certainly travelled to some places.
1:14:52 > 1:14:54Dubai, all over the place, really.
1:14:54 > 1:14:56Learning so much different bits and pieces.
1:14:56 > 1:14:58- That must help with foodstuff like this.- Yeah, I reckon it does.
1:14:58 > 1:15:00It definitely makes a contribution to the way
1:15:00 > 1:15:03you think about food or approach dishes and so on.
1:15:05 > 1:15:07I love it. This looks spectacular.
1:15:07 > 1:15:09Smells fantastic as well.
1:15:09 > 1:15:11It's amazing the difference in smell before and now.
1:15:11 > 1:15:13You've got this tea smoking as well.
1:15:13 > 1:15:17If people wanted to do this and didn't have time to do the smoking
1:15:17 > 1:15:20stuff, I suppose you could just make the marinade and barbecue these.
1:15:20 > 1:15:22Absolutely. It'd still be spot on.
1:15:22 > 1:15:24Right, so what have you done in here, then?
1:15:24 > 1:15:26OK, so we've got the rice vinegar
1:15:26 > 1:15:31which we sort of added some sugar to and dissolved and some lemon peel.
1:15:31 > 1:15:32There was some lemon peel in there.
1:15:32 > 1:15:34And basically, it's just pickled the daikon.
1:15:34 > 1:15:38You could do the same thing with cucumber, all different vegetables.
1:15:38 > 1:15:42Now, we've had people phone in already. What is this on your wrist?
1:15:42 > 1:15:43Wilderness Festival.
1:15:43 > 1:15:46We did a two dinners and one lunch there yesterday,
1:15:46 > 1:15:49out in the middle of nowhere. Impromptu kitchen, 13 courses.
1:15:50 > 1:15:53- A lot of fun.- Where do you go for the middle of nowhere?
1:15:53 > 1:15:54- It's in Oxford.- Oxford!
1:15:54 > 1:15:59I was thinking you were somewhere in the outback in Australia!
1:15:59 > 1:16:03- Oxford! - It's kind of civilised nowhere.
1:16:03 > 1:16:06Right, we're going to plate this up.
1:16:06 > 1:16:09You can do this one cos this is a special way of doing it.
1:16:09 > 1:16:13So we've got this Japanese sugita, it's called, which is
1:16:13 > 1:16:15basically shaved cedarwood.
1:16:15 > 1:16:19And that sort of enhances the smokiness, once again, of the lamb.
1:16:19 > 1:16:23I can see my mother tuning in and just doing this using balsa wood,
1:16:23 > 1:16:24something like that.
1:16:25 > 1:16:28- Right, cedarwood.- Cedarwood.- OK. - That's the answer to it.
1:16:28 > 1:16:31You're going to plate up the aubergines, I'm going to try
1:16:31 > 1:16:35and do this lamb for you as well, so this lamb we just pop on here.
1:16:36 > 1:16:38Which has been barbecued.
1:16:39 > 1:16:41Nicely. Put that one on there.
1:16:41 > 1:16:44So what have you done with the aubergines, just warmed them through?
1:16:44 > 1:16:48Yeah, basically tried to get it a little bit caramelised on top.
1:16:48 > 1:16:50And then that's it, really.
1:16:51 > 1:16:54- Put a bit of paper under there. - Put that there.
1:16:54 > 1:16:55I'll let you do that one.
1:16:55 > 1:17:00And then we've got our sauces, which is somewhere over here. OK.
1:17:00 > 1:17:02These are the cool sauces.
1:17:02 > 1:17:04If you want to get completely authentic,
1:17:04 > 1:17:06just pull the chopsticks out and plate it up.
1:17:06 > 1:17:08I'll use a spoon.
1:17:08 > 1:17:11There you go. And then a little drizzle of this dressing,
1:17:11 > 1:17:13cos it is quite fiery, this, isn't it?
1:17:13 > 1:17:14Yeah, just a really slim drizzle.
1:17:18 > 1:17:19- Blowtorch it again.- Yep.
1:17:21 > 1:17:24Over the top. So, where can people get the wood from?
1:17:26 > 1:17:29- Suppose you have to look online for that.- Get it online, for sure.
1:17:29 > 1:17:32- Japan Centre, or... - Any industrial park.
1:17:32 > 1:17:36I was going to say, you aren't going to buy it from a builder's yard!
1:17:36 > 1:17:38Start planing your doors...
1:17:39 > 1:17:43- There you go.- Righty-o. - Get some of the salad.
1:17:43 > 1:17:46On top of the aubergine here, I'm going to sprinkle something
1:17:46 > 1:17:49that's called sancho pepper, which is a very, very fragrant
1:17:49 > 1:17:52Japanese pepper which is related to the Szechuan pepper of China.
1:17:54 > 1:17:58- And then we've got some caramelised walnuts.- There you have it.
1:17:58 > 1:18:01And I'm going to put a little lemon wedge on there as well.
1:18:03 > 1:18:05So there you have it. So while you just finish
1:18:05 > 1:18:08that one off, tell us the name of these two dishes, then.
1:18:08 > 1:18:11OK, so, nasu dengaku, it's a classic dish.
1:18:11 > 1:18:13We've added some caramelised walnuts to it,
1:18:13 > 1:18:16- some sancho pepper with a bit of lemon to freshen it up.- This one?
1:18:16 > 1:18:18Tea-smoked lamb with a...
1:18:18 > 1:18:21I call it spicy Korean miso cos of the gochujang and the miso in there.
1:18:21 > 1:18:23Got some pickled daikon on the side
1:18:23 > 1:18:26- and a little bit of caramelised lime with it.- That's what it is.
1:18:31 > 1:18:35And that's what it is. And you get to taste this as well, so...
1:18:35 > 1:18:39- Second meal.- Second meal, can you fit it in?- Lovely.
1:18:39 > 1:18:43- Try these aubergines. I think you'll like these.- Put some lemon on.
1:18:43 > 1:18:45- Can I put some lamb here? - Yeah, go for it.
1:18:47 > 1:18:48The dressing for that one's quite fiery
1:18:48 > 1:18:50but this one's lovely and sweet
1:18:50 > 1:18:52but deep-fry them and just flash them through the oven.
1:18:52 > 1:18:54Yeah, simple as that.
1:18:54 > 1:18:57- Careful, it might be full of hot oil. It could be...- Argh!
1:18:59 > 1:19:02- OK?- Yeah.- Nice, though, isn't it? That lovely sauce to go with it.
1:19:02 > 1:19:04That's absolutely delicious.
1:19:09 > 1:19:12We're certainly delivering on exotic flavours today.
1:19:12 > 1:19:15Now, when Brian Cox came to the studio to face his food heaven
1:19:15 > 1:19:18or his food hell, he was hoping trout would triumph
1:19:18 > 1:19:20but was saying "no way" to Earl Grey,
1:19:20 > 1:19:22so let's see what he actually got.
1:19:22 > 1:19:25Right, time to find out whether Brian will be facing
1:19:25 > 1:19:28food heaven or food hell. Everyone in the studio's made their minds up.
1:19:28 > 1:19:30Brian, food heaven would be this lovely piece of trout.
1:19:30 > 1:19:34Could be done with nut-brown butter, almonds, French beans, peas,
1:19:34 > 1:19:36a real classic way of cooking it.
1:19:36 > 1:19:38We've got some bread there, with a touch of butter,
1:19:38 > 1:19:41made into croutons and a nice little crisp little gem salad.
1:19:41 > 1:19:44Food hell, the dreaded tea over there.
1:19:44 > 1:19:47We've got Earl Grey tea, two ways, one of which we're going to
1:19:47 > 1:19:49poach the pears in Earl Grey tea to make a strudel.
1:19:49 > 1:19:51And the other one, do a sorbet out of sugar,
1:19:51 > 1:19:53lemon juice and the tea and water.
1:19:53 > 1:19:55What do you think the rest of them decided?
1:19:55 > 1:19:58Well, I think they've got sense.
1:19:58 > 1:20:00They have got sense cos seven of them,
1:20:00 > 1:20:04seven people to nil, they've chosen the trout.
1:20:04 > 1:20:05A no-brainer, really.
1:20:05 > 1:20:08Lose this out the way. It is, cos it is absolutely delicious.
1:20:08 > 1:20:10So, first thing, what I want these guys to do
1:20:10 > 1:20:12is toast off my almonds, please, guys.
1:20:12 > 1:20:15- If, Dave, you can make the croutons. - Certainly.- Nice, small croutons.
1:20:15 > 1:20:18I'm going to fillet my fish cos this should actually cook in real time.
1:20:18 > 1:20:21So all we do, insert your knife underneath the gills, there,
1:20:21 > 1:20:24turn the knife the other way round and just cut through, that way,
1:20:24 > 1:20:28and just follow the backbone all the way down.
1:20:28 > 1:20:31- Right the way down through there. And it will just come out.- Oh, yeah.
1:20:31 > 1:20:33Oh, God.
1:20:33 > 1:20:34- A nice trout fillet, like this.- Oh, man.
1:20:34 > 1:20:37Trout in particular, famous from my neck of the woods,
1:20:37 > 1:20:40where I live now, Hampshire, cos they like cool rivers.
1:20:40 > 1:20:42Clean rivers as well, that's why chalky stream rivers...
1:20:42 > 1:20:44Well, that's brown trout, James, isn't it?
1:20:44 > 1:20:47- Indigenous trout is brownies. - That's the one.
1:20:47 > 1:20:50And we're just going to literally take the knife like that
1:20:50 > 1:20:52and cut through.
1:20:52 > 1:20:54Me and my son Alex went fishing at the weekend
1:20:54 > 1:20:57- and we caught two four-pound rainbows...- Oh, really?
1:20:57 > 1:21:00..and a blue trout that I hadn't heard of before but I was asking...
1:21:00 > 1:21:02- Blue trout?- Yeah. - Where did you fish?
1:21:02 > 1:21:05Up at a place called Sweethope Lough in Northumberland.
1:21:05 > 1:21:09But, Alex, it took 15 minutes for him to land the fish.
1:21:09 > 1:21:13You know, it was a big fish. Beautifully eating fish.
1:21:13 > 1:21:18With trout, the rainbow trout's been traduced, the blue trout,
1:21:18 > 1:21:20there's tiger trout, there's golden trout
1:21:20 > 1:21:23and they're kind of bred for sport but these are sport fish by nature,
1:21:23 > 1:21:26they have a life, they tend to be tastier, don't they?
1:21:26 > 1:21:30They do. Well, this was just muscle and flesh. It was just great.
1:21:30 > 1:21:32I've just come back from Findhorn
1:21:32 > 1:21:36and I went fishing just near Nairn in a little place called Forres
1:21:36 > 1:21:41and my son, who's seven, it was the first time he'd ever held a rod.
1:21:41 > 1:21:45He got a rod and he caught a fish. He caught a little brown trout.
1:21:45 > 1:21:48And, of course, he had to let it go cos it was too small
1:21:48 > 1:21:52and he was kind of puzzled by that but actually someone had left
1:21:52 > 1:21:54a rainbow trout so we got a trout anyway to take home.
1:21:54 > 1:21:57This is really simple. The secret, I think, with trout,
1:21:57 > 1:21:59cook it on the skin cos we're going to remove
1:21:59 > 1:22:02the skin off afterwards because the skin actually protects the flesh.
1:22:02 > 1:22:04So just cook it gently, half olive oil, half butter,
1:22:04 > 1:22:06a bit of salt and pepper.
1:22:06 > 1:22:08Literally, you're going to take not very long at all.
1:22:08 > 1:22:10In the meantime, we can get ready for our sauce.
1:22:10 > 1:22:13Our sauce for this, or rather the sauce is really last minute,
1:22:13 > 1:22:15but this is the garnish to go with it. French beans.
1:22:15 > 1:22:18Now, we're paying a little bit of homage to France.
1:22:18 > 1:22:20They cook this in the style of Vichy,
1:22:20 > 1:22:23which is a simple way of cooking.
1:22:23 > 1:22:26You can cook carrots or French beans like this.
1:22:26 > 1:22:30And all it is, in a pan, with some water and butter.
1:22:30 > 1:22:31And that's it. A touch of sugar.
1:22:31 > 1:22:33And the idea is, as they cook,
1:22:33 > 1:22:35it emulsifies into a nice little sauce
1:22:35 > 1:22:38and that's why you don't need to drain off the French beans
1:22:38 > 1:22:40any more, cos you've got the butter in there.
1:22:40 > 1:22:44But over in the town of Vichy, they use Vichy water, this mineral water.
1:22:44 > 1:22:47- In London, we use tap water. - Can I interject at this point?
1:22:47 > 1:22:49Because I am a diabetic
1:22:49 > 1:22:53and I think a lot of people don't know about diabetic
1:22:53 > 1:22:57substitutes for sugar, like agave, stevia
1:22:57 > 1:23:00and these are very handy in cooking and very important,
1:23:00 > 1:23:03especially so that you don't miss out on these wonderful recipes,
1:23:03 > 1:23:06that you can actually have these substitutes
1:23:06 > 1:23:10and they really do work, they are excellent. I know your...
1:23:10 > 1:23:14My wife and younger son, Dylan, they're type-one diabetics
1:23:14 > 1:23:17and it's difficult sometimes.
1:23:17 > 1:23:18Have some of those.
1:23:18 > 1:23:21In we go with the peas. You've been diabetic, what, ten years?
1:23:21 > 1:23:23Yeah, for about 12, 13 years.
1:23:23 > 1:23:27And the agaves are mysterious, they're really amazing.
1:23:27 > 1:23:29They're great for cooking too.
1:23:29 > 1:23:31So you don't have to miss out, that's the thing.
1:23:31 > 1:23:33Well, that's important, isn't it?
1:23:33 > 1:23:36Jane and Dylan don't miss out at all, in any way,
1:23:36 > 1:23:38shape or form about their food and that's a great thing as well,
1:23:38 > 1:23:40to dispel that mystique about diabetes
1:23:40 > 1:23:44because they've got an absolutely complete, normal life.
1:23:44 > 1:23:47- It's not a problem.- It's very important to emphasise that
1:23:47 > 1:23:49because I'm sure a lot of people...
1:23:49 > 1:23:51And diabetes is on the rise, so I'm sure a lot of people out there
1:23:51 > 1:23:54are looking at this programme and thinking, "Oh, I wish I could."
1:23:54 > 1:23:57But you can, because of agave and because of stevia.
1:23:57 > 1:24:00- You can use magnificent sugar substitutes.- Exactly.
1:24:00 > 1:24:03Right, so we've got here, a nice little pan on here, a hot pan.
1:24:03 > 1:24:05So these you just cook on a nice, high heat.
1:24:05 > 1:24:07That's the secret with this, really.
1:24:07 > 1:24:10As it reduces, it emulsifies into a nice little sauce.
1:24:10 > 1:24:12But you still keep that lovely colour.
1:24:12 > 1:24:16The trout literally only wants about 45 minutes, both sides,
1:24:16 > 1:24:17and you can tell when it's cooked
1:24:17 > 1:24:19when I just peel the skin off, you see?
1:24:19 > 1:24:23- Oh, look at that.- Oh, look at that! - That's incredible. Wow.
1:24:23 > 1:24:25And it's really not taken very long, that's the secret.
1:24:25 > 1:24:27Mind you, I like the skin!
1:24:27 > 1:24:32- You can actually keep the skin on it, if you want.- Hold on, hold on!
1:24:32 > 1:24:36Take it off, take it off. But I do, I actually like skin.
1:24:36 > 1:24:38One of the very first dishes that I ever did
1:24:38 > 1:24:41when I came down to London, being a Yorkshire boy,
1:24:41 > 1:24:43I got on the train and got off the train
1:24:43 > 1:24:46and the first dish I ever cooked was a salmon crispy skin salad.
1:24:46 > 1:24:48I couldn't believe you could charge £7.50
1:24:48 > 1:24:50for a bit of crispy salmon skin, but anyway.
1:24:50 > 1:24:52- A Yorkshireman's dream!- Exactly!
1:24:52 > 1:24:55Thank you very much. We've got some shallots on here.
1:24:55 > 1:24:57In we go with the butter.
1:24:57 > 1:24:59I'm going to create a nut-brown butter to got with this.
1:24:59 > 1:25:02This is the classic sort of accompaniment with
1:25:02 > 1:25:06- things like trout or skate.- So that would be beurre noisette, then.
1:25:06 > 1:25:10- Beurre noisette, yeah. - What nuts are they, almonds?
1:25:10 > 1:25:12Almonds, we just toasted these off.
1:25:12 > 1:25:16Dressing for this, we've got some...bit of mustard.
1:25:16 > 1:25:19Little bit of vinegar, if you can throw some olive oil, please,
1:25:19 > 1:25:21that'd be great.
1:25:21 > 1:25:26- Little bit of parsley. It's very, very quick.- Sorry, Brian.- It's OK.
1:25:26 > 1:25:29There you go. So nice and finely, finely chopped. There you go.
1:25:29 > 1:25:31But trout is such a wonderful thing.
1:25:31 > 1:25:33I couldn't believe how cheap it was as well,
1:25:33 > 1:25:35from wandering around the supermarket.
1:25:35 > 1:25:37- That's it, keep it on.- I know.
1:25:37 > 1:25:40- I'm just wondering about it, a bit brown around the edges.- Not brown!
1:25:40 > 1:25:43- Beurre noisette.- It's supposed to be like that, Brian.
1:25:43 > 1:25:46- It's nut-brown butter. - Beg your pardon.
1:25:46 > 1:25:48James, I put butter in with the croutons cos you know
1:25:48 > 1:25:51- it makes them look golden.- Why don't you call it burnt butter, not brown?
1:25:51 > 1:25:54Because we're chefs and we like to change the wording of things.
1:25:54 > 1:25:57There you go. Little bit of croutons in there.
1:25:57 > 1:25:58They can go straight in.
1:25:58 > 1:26:01So the idea is you get this butter, which we've got in here.
1:26:01 > 1:26:04There you go. We've got our salad, nice and seasoned. There you go.
1:26:04 > 1:26:08And we've got the dressing in there, just mustard, a little bit
1:26:08 > 1:26:13of white wine vinegar and then, finally, in here, you see...
1:26:13 > 1:26:15Slice me... Have we got any lemon anywhere?
1:26:15 > 1:26:19No? Lemon in the back. Thank you very much.
1:26:19 > 1:26:22- Do you want a garnish, a flower? - Just a wedge, please.- Wedge.
1:26:22 > 1:26:23In half.
1:26:23 > 1:26:26- Half. Oh, have a wedge. - In we go with the almonds.
1:26:26 > 1:26:27In we go with the lemon.
1:26:27 > 1:26:30Stand back at this point, cos it will spit everywhere.
1:26:30 > 1:26:32- So that's the garnish. - Little bit more.
1:26:33 > 1:26:36Lemon juice, the almonds have gone in. Parsley goes in.
1:26:37 > 1:26:41It's really last minute. And then a plate. Grab your plate.
1:26:43 > 1:26:44And we can lift this off.
1:26:45 > 1:26:48- There you go, two nice fillets of that.- Phwoar.
1:26:48 > 1:26:52You've got a nice little bit of salad, croutons and everything else.
1:26:52 > 1:26:55- Oh, yes.- And I love little gem lettuce, I think it's great.
1:26:55 > 1:26:57And then this, nice...
1:26:57 > 1:27:00This is where you get this beautiful little...butter to go with it.
1:27:01 > 1:27:05- Did you nick a bit?- No, I put a lemon wedge on.- Oh, good lad.
1:27:07 > 1:27:11- Where's that lemon wedge just come from?- Who knows? Who knows?
1:27:11 > 1:27:14- Come from the ether! Oh, look at that.- Put parsley sprinkles on.
1:27:14 > 1:27:17And then you've got this nut-brown butter which is...
1:27:25 > 1:27:28There you go. The idea is you let it just turn...
1:27:28 > 1:27:32Turn it so just starts to turn colour and then dive in.
1:27:32 > 1:27:33Look at that.
1:27:33 > 1:27:36- That is heavenly, isn't it?- What do you think of that, then, Brian?
1:27:36 > 1:27:38- Do you want me to start now? - Yeah, absolutely.
1:27:38 > 1:27:41This is...food heaven for you.
1:27:41 > 1:27:44Oh, God, look at that. It looks so nice as well.
1:27:44 > 1:27:47Girls, do you want to bring the glasses over? Thank you very much.
1:27:48 > 1:27:52- Now, Dave's been itching to do this. Wine, Dave.- Now...
1:27:52 > 1:27:54Tell us what the wine is, please.
1:27:54 > 1:27:57With Brian's treat, Olly has chosen a Verdicchio dei Castelli di
1:27:57 > 1:28:00Jesi Monte Schiavo 2008, Majestic from £5.59.
1:28:00 > 1:28:03Known as Tears of Christ, it's from around Venice.
1:28:03 > 1:28:05I drank loads when I was on me holidays!
1:28:05 > 1:28:07- There you go.- It's brilliant!
1:28:07 > 1:28:09There you go. He wanted to do it.
1:28:09 > 1:28:13- What do you think of that, then? - This is great. Am I still working?
1:28:13 > 1:28:16You're still working, you're still working. For another ten seconds.
1:28:16 > 1:28:20- But the trout with almonds, classic French dish.- It's fantastic.
1:28:20 > 1:28:21It really is truly, truly delicious.
1:28:26 > 1:28:28Another satisfied customer.
1:28:28 > 1:28:30Well, I'm afraid that's it for today's Best Bites.
1:28:30 > 1:28:33I hope you've enjoyed taking a look back at some of the fantastic food
1:28:33 > 1:28:36picked out for you from the Saturday Kitchen store cupboard.
1:28:36 > 1:28:38Have a great week and we'll see you soon.