0:00:02 > 0:00:04Good morning. Over the next 90 minutes, we're going to serve you up
0:00:04 > 0:00:07a seriously mouth-watering menu of fantastic food, so sit back, relax
0:00:07 > 0:00:11and get ready to enjoy another helping of brilliant Best Bites.
0:00:32 > 0:00:35Welcome to the show. It's time for another serving of top chefs,
0:00:35 > 0:00:39inspired food, with a spoonful of celebrity guests to stir things up.
0:00:39 > 0:00:41Coming up on today's show,
0:00:41 > 0:00:44James Martin cooks French onion soup for Olly Murs,
0:00:44 > 0:00:47Cyrus Todiwala is here with a Persian-Indian curry,
0:00:47 > 0:00:51he cooks a traditional pathia with tomatoes, tamarind and spices
0:00:51 > 0:00:55and then serves it with a whole sea bass stuffed with spiced prawns.
0:00:55 > 0:00:58Lesley Waters shows off her modern take on a quiche.
0:00:58 > 0:01:01She fills a tart case with ginger and parsley and then sprinkles in
0:01:01 > 0:01:04white crab meat and finishes with eggs and creme fraiche
0:01:04 > 0:01:07before baking it in the oven. Francesco Mazzei and Paul Rankin
0:01:07 > 0:01:10battle it out on the omelette challenge hobs.
0:01:10 > 0:01:13Paul is looking to beat his own time to keep first place.
0:01:13 > 0:01:16Then it's over to Angela Hartnett who's keeping things simple.
0:01:16 > 0:01:18She pan-fries ribeye steak
0:01:18 > 0:01:20and serves with a red wine vinaigrette,
0:01:20 > 0:01:22tomatoes, olives, caper berries
0:01:22 > 0:01:25and sauteed new potatoes. And finally, Eddie "The Eagle" Edwards
0:01:25 > 0:01:27faces his food heaven or food hell.
0:01:27 > 0:01:30Did he get his food heaven, popcorn with banana ice cream
0:01:30 > 0:01:34and chocolate sauce, or his food hell, saag aloo with mussels,
0:01:34 > 0:01:36clams and spicy carrot salad?
0:01:36 > 0:01:39You can find out what he got at the end of the show.
0:01:39 > 0:01:42But, first, it's over to the amazing Michael Caines, who's cooking
0:01:42 > 0:01:45a dish of magnificent mullet.
0:01:45 > 0:01:48Michael Caines - you've got to build his appetite up, anyway.
0:01:48 > 0:01:51- How you doing?- I'm great, thanks. Lovely to be back.
0:01:51 > 0:01:53What are we going to do, then?
0:01:53 > 0:01:56We've got beautiful red mullet which we're going to pan-roast
0:01:56 > 0:02:00and then we've got, for the tomato sauce, the shallots, which
0:02:00 > 0:02:03we're going to chop, and the fennel seed and then the tomato itself.
0:02:03 > 0:02:05We're going to make a lovely beurre noisette with some butter.
0:02:05 > 0:02:09Another is Thai puree, which is lemon grass, ginger, garlic,
0:02:09 > 0:02:11and then we've got madras curry powder
0:02:11 > 0:02:14and some saffron which we're going to put in there, too.
0:02:14 > 0:02:16- You want me to start chopping some ingredients over here?- Yeah.
0:02:16 > 0:02:18I'll do that for you.
0:02:18 > 0:02:22We're going to start off with the sauce itself.
0:02:22 > 0:02:26We have some butter here, which I'll put into the pan.
0:02:26 > 0:02:30- And we're going to add...- Do you want me to do some ginger?- Yeah.
0:02:30 > 0:02:33You can grate this but because we're going to blend it after,
0:02:33 > 0:02:34it doesn't really matter.
0:02:34 > 0:02:37You want those lovely aromats coming out from the lemon grass,
0:02:37 > 0:02:39which is lovely, it's really fantastic.
0:02:39 > 0:02:41Where does the idea of this recipe come from?
0:02:41 > 0:02:44It's a bit of a mix and match, particularly the dressing as well,
0:02:44 > 0:02:46this beurre noisette dressing.
0:02:46 > 0:02:49This comes from a guy called Alain Passard.
0:02:49 > 0:02:54Famous French chef in...France. One of my chefs worked with him
0:02:54 > 0:02:58and brought it back and it's just beautiful.
0:02:58 > 0:03:01It's lovely the way that the spices go so well together.
0:03:01 > 0:03:05Saffron gives a lovely bit of colour as well. Put that in.
0:03:05 > 0:03:09Cook out your spice. As you know, it just gets the flavours going.
0:03:09 > 0:03:12We've got some madras curry powder there.
0:03:12 > 0:03:16And just going to cook that out before we add
0:03:16 > 0:03:21some lime citrus at the base, some base acidity.
0:03:21 > 0:03:24- Which is going to be great, too. - Got some diced onions there,
0:03:24 > 0:03:27which I know you're going to pop those through.
0:03:27 > 0:03:29We're going to pop that in here.
0:03:29 > 0:03:35Cooking out your spice and then adding fresh lime juice.
0:03:35 > 0:03:39And that's going to give some lovely base acidity.
0:03:39 > 0:03:43Squeeze out your limes. You can do that separately.
0:03:43 > 0:03:48And now we're going to add the beautifully chopped onions.
0:03:48 > 0:03:50About Gidleigh Park,
0:03:50 > 0:03:54it really is sort of standing there as the two-star Michelin.
0:03:54 > 0:03:56You've been there how long now?
0:03:56 > 0:03:59It's 19 years this year.
0:03:59 > 0:04:02Already into my 20th year
0:04:02 > 0:04:07and in that time, we've had two stars for 15 years.
0:04:07 > 0:04:11And you've had some famous guests as well. You've been down there.
0:04:11 > 0:04:14- I have indeed. Excellent. - Fabulous.
0:04:14 > 0:04:17In there, I've got some fish stock.
0:04:17 > 0:04:19That's going to cook out for quite a long time.
0:04:19 > 0:04:21We've already got some made here. Blend that,
0:04:21 > 0:04:24and while you're doing that, I'll get on to the beurre noisette.
0:04:24 > 0:04:26You've just put the fish stock in there
0:04:26 > 0:04:27and then we cook that for how long?
0:04:27 > 0:04:29That cooks down for 45 minutes, half an hour.
0:04:29 > 0:04:31Then we're going to blend it to a puree
0:04:31 > 0:04:35and you're going to need a bit of muslin cloth or leave it to strain
0:04:35 > 0:04:39on a sieve to just take some of the liquid away. And because we've got
0:04:39 > 0:04:42some already made, it's just this lovely Thai paste, you can use it
0:04:42 > 0:04:46with other fish as well, which I'll talk about in a bit.
0:04:46 > 0:04:49Going to make a noise for a little bit.
0:04:49 > 0:04:51- You blend this into a puree and pass it through a sieve?- Yeah.
0:04:51 > 0:04:55The dressing - this is what people are going to find fascinating.
0:04:55 > 0:04:58Yeah, this is great. In here, I'm going to make a beurre noisette.
0:04:58 > 0:05:00When you burn butter, nut brown,
0:05:00 > 0:05:03and if you don't burn it enough, it stays quite fatty,
0:05:03 > 0:05:06so the secret here is get a lovely noisette brown, we've got
0:05:06 > 0:05:10your chopped shallots and I've got some fennel seed here.
0:05:10 > 0:05:13You can chop that, but I'm not going to.
0:05:13 > 0:05:16I'll just season the fish, just one side on the mullet
0:05:16 > 0:05:21and I'll get that ready to go in the pan. I'm going to pan-roast that
0:05:21 > 0:05:23with some olive oil.
0:05:23 > 0:05:27If you're putting it in a hot pan, always put it skin side down
0:05:27 > 0:05:29away from yourself,
0:05:29 > 0:05:32but also just hold it a few seconds if you're using a hot pan.
0:05:32 > 0:05:35If you're using a cold pan, you can put it in and bring it off
0:05:35 > 0:05:36and it won't curl.
0:05:36 > 0:05:38Red mullet prized all over Europe.
0:05:38 > 0:05:40You can catch them round the UK now.
0:05:40 > 0:05:44Southwest in particular very popular.
0:05:44 > 0:05:47We got the best fishing coast in Europe, really.
0:05:47 > 0:05:51It really is quite exceptional.
0:05:51 > 0:05:54The array of seafood you get off the south coast is just fabulous.
0:05:54 > 0:05:57If you get it whole, use the liver of the red mullet.
0:05:57 > 0:06:00It's really nice and it's a very strong flavour.
0:06:00 > 0:06:03We've got a bit of chopped thyme. You've done it all for me.
0:06:03 > 0:06:06Fantastic. That's what I love about this show.
0:06:06 > 0:06:11So, beurre noisette. Nice pan-roasting of the mullet.
0:06:11 > 0:06:15You can cut the skin but it's fine. This nice deep, deep noisette,
0:06:15 > 0:06:18that lovely nutty flavour with fish is stunning.
0:06:18 > 0:06:20Now we're going to add our fennel seed,
0:06:20 > 0:06:23which we're going to toast a little.
0:06:23 > 0:06:26- And now just out shallots. - Where does this come from?
0:06:26 > 0:06:29You mentioned those famous chefs you've worked for,
0:06:29 > 0:06:33- where does this...?- Robuchon used to make a sweet and sour sauce
0:06:33 > 0:06:36- with beurre noisette in a very similar way.- With ketchup?
0:06:36 > 0:06:41Tomato ketchup. And it used to be a sweet and sour sauce he used to do
0:06:41 > 0:06:43with his sea bass dish.
0:06:43 > 0:06:46At the end, you're going to add this tomato ketchup -
0:06:46 > 0:06:49or any good tomato sauce, really.
0:06:49 > 0:06:52And we cook it out and let it split and it's really lovely,
0:06:52 > 0:06:57just creates this... You gotta get those toasted flavours...
0:06:57 > 0:06:59So we don't pass it after that, you just leave it.
0:06:59 > 0:07:01Yeah, it's like a split sauce.
0:07:01 > 0:07:07Right at the end, we're just going to add some wonderful lemon thyme.
0:07:07 > 0:07:10It's very different as a flavour profile to normal thyme
0:07:10 > 0:07:15and you want that lovely citrus notes of lemon coming through.
0:07:15 > 0:07:18You mentioned 19 years at Gidleigh Park,
0:07:18 > 0:07:22it's been a long wait for your first book.
0:07:22 > 0:07:25- Yes.- That must be quite great for you to write your first book.
0:07:25 > 0:07:26Very exciting.
0:07:26 > 0:07:29I mean...all good things are worth waiting for -
0:07:29 > 0:07:34- at least let's hope so. - What's it going to be called?
0:07:34 > 0:07:36- It's going to be called Michael Caines At Home.- Lovely.
0:07:36 > 0:07:40Which is great. You can have me in your kitchen
0:07:40 > 0:07:43and you can be inspired by my recipes. This is lime oil.
0:07:43 > 0:07:46We make citrus oil by taking limes
0:07:46 > 0:07:52and adding it to a little bit of olive oil, warming it to 80 degrees
0:07:52 > 0:07:55and then we blend it in a blender and it extracts all the flavour.
0:07:55 > 0:07:57- And we've done the same with this basil oil.- Just the outside...?
0:07:57 > 0:07:59Just the peel, this lovely lime,
0:07:59 > 0:08:02and you get this lovely citrus vinaigrette.
0:08:02 > 0:08:05We take some fresh lime juice, now we're going to take our fennel.
0:08:05 > 0:08:09The fennel's in iced water so it goes nice and crispy as well.
0:08:09 > 0:08:11Making a little salad there.
0:08:11 > 0:08:14Yeah, salad with the dill or you can use fennel top, which is delicious.
0:08:14 > 0:08:17We've got the basil oil which we've done in a similar way.
0:08:17 > 0:08:19So it's already... We've got lovely, delicious...
0:08:19 > 0:08:22This needs to cook out just a bit more.
0:08:22 > 0:08:25Just get a spoon now so we can start to dress.
0:08:25 > 0:08:27- First of all... - Do you want me to put this on it?
0:08:27 > 0:08:29Put it in the middle, little bit of swipe,
0:08:29 > 0:08:31chefy thing through the middle.
0:08:31 > 0:08:33That's quite loose, you can have that...
0:08:33 > 0:08:36And then this just round the outside. This is tomato,
0:08:36 > 0:08:40which is just for the season - and the oil, you want the oil as well.
0:08:40 > 0:08:43- The oil is the butter.- It is.
0:08:43 > 0:08:49And then this lovely, delicious fennel salad.
0:08:49 > 0:08:53We're doing fennel twice today, but such a delicious thing.
0:08:53 > 0:08:55And then, finally, mullet on top.
0:08:55 > 0:08:57Look at this wonderful green oil.
0:08:57 > 0:09:01And this is 10% herb, you can do it any herb - tarragon,
0:09:01 > 0:09:05coriander - so 10g of basil
0:09:05 > 0:09:12to 100ml of oil, preferably olive.
0:09:12 > 0:09:15And then all you need to do is heat it to 80 degrees, blend it
0:09:15 > 0:09:17and then you've got this beautiful colour.
0:09:17 > 0:09:20- So you're basically warming the herb up with the oil.- Exactly.
0:09:20 > 0:09:26But no more than 80 degrees cos that takes the little bit of the flavour
0:09:26 > 0:09:30coming out of the herbs, you get the green coming into it.
0:09:30 > 0:09:31If you go too high, it'll go brown,
0:09:31 > 0:09:33you won't get that beautiful green colour.
0:09:33 > 0:09:36- All the tricks of the trade.- Yeah. - Tell us what that is again.
0:09:36 > 0:09:40Pan-roasted fennel with Thai puree and a lovely fennel and dill salad.
0:09:40 > 0:09:42How good does that look?
0:09:47 > 0:09:50And the reason for the fennel ice cold water - get it nice and crisp.
0:09:50 > 0:09:53- That's right. Lovely texture.- Really thin as well.- Yeah, beautiful.
0:09:53 > 0:09:55Right, have a seat over here.
0:09:55 > 0:09:58You weren't hungry but I think we may have tempted you with this one.
0:09:58 > 0:10:03- Yeah. That's very tempting.- Try that one, tell me what you think.
0:10:03 > 0:10:05I don't like fennel, Michael.
0:10:05 > 0:10:08That was on your list, actually, I remember.
0:10:08 > 0:10:11But the sauce really intrigues me.
0:10:11 > 0:10:14But you say you've gotta get the butter nice and brown, really.
0:10:14 > 0:10:17Yeah, because when you beurre noisette and brown the butter,
0:10:17 > 0:10:19it loses its fattiness.
0:10:19 > 0:10:23It's funny, it takes that sort of burning of the butter
0:10:23 > 0:10:25to break down the fattiness.
0:10:25 > 0:10:28But in there, you've got the lime as well that comes through
0:10:28 > 0:10:31and the spice that gives great persistence as well.
0:10:31 > 0:10:36- Mm, it does.- Two-star Michelin dish, there you go.- That's excellent.
0:10:40 > 0:10:43Richard Wilson doesn't like fennel. I don't believe it!
0:10:43 > 0:10:47Coming up, James Martin makes French onion soup for Olly Murs,
0:10:47 > 0:10:52but, first, it's over to Rick Stein who's enjoying Thai nightlife.
0:10:52 > 0:10:55I first went to Thailand in 1986
0:10:55 > 0:10:58and up to then, I think green chicken curry was all I knew
0:10:58 > 0:11:00about Thai food, like most people.
0:11:00 > 0:11:05But then I found night food markets and the great thing about them
0:11:05 > 0:11:10is everything is so cheap and you've got 100 yards of street
0:11:10 > 0:11:14with food from all over Thailand and you can try it all.
0:11:14 > 0:11:18Great! Thank you.
0:11:18 > 0:11:21Steamed rice? Yeah, yeah.
0:11:21 > 0:11:23This is tom yum goong.
0:11:23 > 0:11:26This restaurant here has great memories for me
0:11:26 > 0:11:29cos me and my friend Johnny sat down here
0:11:29 > 0:11:31shortly after we got to Thailand,
0:11:31 > 0:11:34here in the night market, and had this soup.
0:11:34 > 0:11:37And we still meet in The London Inn in Padstow
0:11:37 > 0:11:41and reminisce about how it was just the hottest thing we'd ever -
0:11:41 > 0:11:44thank you very much - we'd ever tasted.
0:11:44 > 0:11:47You start by bruising garlic,
0:11:47 > 0:11:50galangal - which is a type of ginger -
0:11:50 > 0:11:55onion, chillies, and shrimp paste in a good old mortar
0:11:55 > 0:11:58and you bruise it to bring out the flavour.
0:11:58 > 0:12:01You don't need to make a paste with this cos you're going to
0:12:01 > 0:12:04sieve all this out, it's just for the flavour in the stock.
0:12:04 > 0:12:06So that's coming along very nicely.
0:12:06 > 0:12:09Just add a little bit of tamarind water. This is tamarind paste
0:12:09 > 0:12:12just let down with some water just to help it on its way.
0:12:12 > 0:12:16So now to put it into the stock pot, which is boiling away
0:12:16 > 0:12:20on this...charcoal burner called a tao here,
0:12:20 > 0:12:23but you don't say tao cos nobody knows what you're talking about,
0:12:23 > 0:12:25you have to go, "Tao!"
0:12:25 > 0:12:30Then they understand. You have to sort of almost mimic Thai accent.
0:12:30 > 0:12:34So that goes there and it'll simmer for about ten minutes
0:12:34 > 0:12:37and that'll give it a really nice hot and sour paste.
0:12:37 > 0:12:40That's sending my teeth on edge a bit.
0:12:40 > 0:12:41SCRAPING
0:12:41 > 0:12:45Just get the stuff off the end of the pestle.
0:12:45 > 0:12:48So after about ten minutes, all the flavour is extracted from
0:12:48 > 0:12:52all those ingredients and I pass it through a fine sieve or colander,
0:12:52 > 0:12:55leaving behind all those solid ingredients.
0:12:55 > 0:12:58But I'm left with a really quite clear liquid,
0:12:58 > 0:13:04which is filled with the pungent flavours of garlic, chilli,
0:13:04 > 0:13:06galangal and shrimp paste.
0:13:06 > 0:13:09And now for some other ingredients.
0:13:09 > 0:13:14A good slug of fish sauce. Same fish sauce as we get back in England.
0:13:14 > 0:13:16There we go, plenty of that.
0:13:16 > 0:13:20And now some stick beans - sorry, I keep calling them stick beans,
0:13:20 > 0:13:24they're snake beans. Stick, snake - all the same.
0:13:24 > 0:13:26There we go, just add those to that.
0:13:26 > 0:13:32In they go for about 30 seconds, I suppose. And now the fish.
0:13:32 > 0:13:34We bought this fish in the market this morning,
0:13:34 > 0:13:39this is white snapper and I just think that a lot of people think
0:13:39 > 0:13:43fish abroad are all strange and look different, but that looks
0:13:43 > 0:13:48like a bit of bream or bass and I'd use that in England for this dish.
0:13:48 > 0:13:51So a couple of fillets of that straight in there.
0:13:51 > 0:13:55Cut them up into about three pieces.
0:13:55 > 0:13:58And then some squid which I bought down the market
0:13:58 > 0:14:01and they clean all the squid for you, they're so deft at it.
0:14:01 > 0:14:06Beautiful squid, lovely and fresh. You can smell the sea on that.
0:14:06 > 0:14:09In there it goes for about a minute. And finally the bok choy.
0:14:09 > 0:14:12You can get this in any Chinese supermarket,
0:14:12 > 0:14:15even in most ordinary supermarkets in England now.
0:14:15 > 0:14:19It's a great cabbage it is, light cabbage.
0:14:19 > 0:14:22So just leave that bok choy to cook for literally seconds
0:14:22 > 0:14:25and then turn it out into a lovely Thai soup bowl,
0:14:25 > 0:14:29garnish it with coriander and shreds of chilli.
0:14:29 > 0:14:33And it's the first dish I had when I came to Thailand years ago
0:14:33 > 0:14:39and I still think it's my favourite Thai food - hot and sour soup.
0:14:39 > 0:14:42It's sort of like, well, God forbid I should ever have to
0:14:42 > 0:14:46go on a diet, but if I did, I think that's what I'd really like to eat
0:14:46 > 0:14:50because it's got no fat in and it's so nourishing
0:14:50 > 0:14:53and you sort of feel it's really doing you good.
0:14:59 > 0:15:02I'm a bit like a trainspotter when it comes to watching
0:15:02 > 0:15:06the unloading of fishing boats, always have been and always will be.
0:15:06 > 0:15:09I suppose it's because you never know what they'll bring home.
0:15:09 > 0:15:11It's so interesting.
0:15:11 > 0:15:15It doesn't matter whether it's a tropical location or the cold
0:15:15 > 0:15:17slippery decks of a Padstow trawler
0:15:17 > 0:15:22bringing home fish that, well, fortunately, I know the names of.
0:15:22 > 0:15:26Just look at those. What do you think of those? Lemon sole.
0:15:26 > 0:15:30Do you think that's a sort of cheap and nasty fish?
0:15:30 > 0:15:33Or do you think it's something a bit special?
0:15:33 > 0:15:35If you went to Plymouth market in late March
0:15:35 > 0:15:39and you saw those lying on a slab in the market,
0:15:39 > 0:15:41would you think they were some of the best fish in the world or not?
0:15:41 > 0:15:45Well, I would but there's only one way of cooking lemon sole
0:15:45 > 0:15:46and that's actually to grill it whole.
0:15:46 > 0:15:48If you take them off the bone,
0:15:48 > 0:15:50I always think they're a bit of a disappointment,
0:15:50 > 0:15:52mainly cos they're so soft.
0:15:52 > 0:15:55I'm just trimming them now, just taking these side fins off.
0:15:55 > 0:15:58Mainly because this flesh is so soft,
0:15:58 > 0:16:00it doesn't look very appetising.
0:16:00 > 0:16:03Actually, the flavour, I think, is second to none.
0:16:03 > 0:16:07I've come up with what I think is very nice, what we call
0:16:07 > 0:16:11a hard butter sauce, that sort of butter whizzed up in a robot coupe
0:16:11 > 0:16:14or one of those things, with flavours.
0:16:14 > 0:16:17I was thinking about all those fresh flavours of Thailand
0:16:17 > 0:16:20like ginger, lemon grass, lime.
0:16:20 > 0:16:23I thought of coriander but it's a bit too strong so I just thought
0:16:23 > 0:16:27parsley cos I wanted it just a bit restrained, a bit sort of European.
0:16:27 > 0:16:30I just think I'll add a little bit of extra Thai flavour,
0:16:30 > 0:16:35some fish sauce. About a tablespoon or so. Maybe a bit more.
0:16:35 > 0:16:38And finally we've got to have some fresh lime juice as well,
0:16:38 > 0:16:40about two teaspoons.
0:16:40 > 0:16:45A nice big lump of butter and off we go for 20 seconds.
0:16:49 > 0:16:53Just whaz this out onto this piece of clingfilm here.
0:16:53 > 0:16:57Roll this up into a neat little sausage shape.
0:16:57 > 0:16:58And into the fridge.
0:17:00 > 0:17:04Good. To prepare the lemon sole for grilling,
0:17:04 > 0:17:07first of all we brush the white side, the underside with plenty of
0:17:07 > 0:17:12melted butter and a good lot of salt and plenty of pepper,
0:17:12 > 0:17:14a really light pepper on lemon sole.
0:17:14 > 0:17:17I like pepper on virtually anything, freshly ground, that is.
0:17:17 > 0:17:19Turn it over.
0:17:19 > 0:17:23Do exactly the same on the other side, plenty of melted butter,
0:17:23 > 0:17:27plenty more salt and plenty more pepper.
0:17:27 > 0:17:29And now to grill it.
0:17:29 > 0:17:32So just slide that under that there.
0:17:32 > 0:17:36One of the things I really love about grilling lemon sole is
0:17:36 > 0:17:39the smell of the skin as it sort of blisters.
0:17:39 > 0:17:41It just reminds me of...
0:17:41 > 0:17:44I once said in another programme about scallops,
0:17:44 > 0:17:48it's the same sort of smell, it smells like hot beaches again.
0:17:48 > 0:17:52The theory is that you've gotta be complicated with fish.
0:17:52 > 0:17:55I once heard a report you could never get a Michelin star
0:17:55 > 0:17:57for just grilling fish.
0:17:57 > 0:18:00Well, I don't think I want to sort of repeat to you now
0:18:00 > 0:18:03what I think of that sort of comment, actually.
0:18:03 > 0:18:08So, I mean, just look at that, it's just, like, brilliant.
0:18:08 > 0:18:12I love lemon sole when it's grilled like that.
0:18:12 > 0:18:14Look at the way the skin's all blistered.
0:18:14 > 0:18:18I'll just free it a bit with this thin-bladed filleting knife.
0:18:18 > 0:18:22Just lift that up with the fish slice and onto the plate.
0:18:22 > 0:18:25And now the hard butter.
0:18:25 > 0:18:28It's been in the fridge for about an hour so it's nice and firm now.
0:18:28 > 0:18:31This is all the sauce you need for this lemon sole.
0:18:31 > 0:18:35Cut this into neat rounds.
0:18:35 > 0:18:39So I think we'll put three of these right down the backbone, like that.
0:18:40 > 0:18:43That's good. Don't want too many, don't want to overdo it.
0:18:43 > 0:18:46I'm just going to bung these under the grill again just to take
0:18:46 > 0:18:49the edge off it just so the butter just starts to melt a little
0:18:49 > 0:18:54and run down the fish, cos it just looks so appetising like that.
0:18:55 > 0:18:58So, nice wedge of lime and a nice piece of parsley.
0:18:58 > 0:19:00And that's it.
0:19:00 > 0:19:03Do you know something I think about food?
0:19:03 > 0:19:07You know when something's right when it needs no more, no less,
0:19:07 > 0:19:10when it's right, and that dish is right.
0:19:18 > 0:19:22Lemon sole, and Dover sole is one of my favourite fish as well.
0:19:22 > 0:19:25I'm like Rick, I love wandering around markets for inspiration.
0:19:25 > 0:19:27I've been having a break this summer. I've been to quite a few.
0:19:27 > 0:19:31Recently I've been to Paris and one of my favourite dishes
0:19:31 > 0:19:34is a French onion soup. People say it's a tricky dish to make,
0:19:34 > 0:19:37but if you break it down, it's actually quite straightforward.
0:19:37 > 0:19:39I've got some onions frying away there -
0:19:39 > 0:19:41this is an essential part of onion soup.
0:19:41 > 0:19:44We've got garlic, sugar, fresh thyme, butter,
0:19:44 > 0:19:49tiny, tiny bit of flour and either some sherry or Madeira, white wine,
0:19:49 > 0:19:52gruyere cheese, some bread, and this is the most important, I think,
0:19:52 > 0:19:54we've got a bit of veal stock or chicken stock.
0:19:54 > 0:19:56You can use beef stock,
0:19:56 > 0:19:58but really good quality stock is what you need for this.
0:19:58 > 0:20:01First off, we're going to slice these onions.
0:20:01 > 0:20:04- You want to do this, don't you? - Yeah, yeah, yeah, I'd love to.
0:20:04 > 0:20:08- There you go. We need it nice and thinly sliced.- OK.
0:20:08 > 0:20:12- How do we do that, then? - This is how people do it at home.
0:20:12 > 0:20:14LAUGHTER
0:20:14 > 0:20:18- We ain't got time for that, so nice and thinly sliced.- Look at you go!
0:20:18 > 0:20:21- I'm not going to try that. - Just thinly sliced.- Thin slice.
0:20:21 > 0:20:24- Do it any speed you want. Nice and thin.- Ah!
0:20:24 > 0:20:27LAUGHTER
0:20:27 > 0:20:29I don't want to chop my fingers off.
0:20:29 > 0:20:34- Remember you're on stage at three o'clock.- That's right.
0:20:34 > 0:20:37- One hand!- Exactly!
0:20:37 > 0:20:38It's been a busy year for you,
0:20:38 > 0:20:42but you kind of had three attempts at joining The X Factor, didn't you?
0:20:42 > 0:20:46I did, yeah. I went a few times to the auditions and never got through
0:20:46 > 0:20:50and luckily enough in 2009, they finally accepted me.
0:20:50 > 0:20:53I think I nagged them too much after two years!
0:20:53 > 0:20:56What do you think it was you changed for the third time?
0:20:56 > 0:20:58I think just maturity, really.
0:20:58 > 0:21:00I got to that kind of age and I worked a lot,
0:21:00 > 0:21:03singing and performing in pubs and stuff like that
0:21:03 > 0:21:06and I think it really helped me and I think I got the right song choice.
0:21:06 > 0:21:08I think with The X Factor, it's all about the song choice.
0:21:08 > 0:21:12If you get a good song, then you're halfway there and luckily enough,
0:21:12 > 0:21:16I'd sung Superstition and it done really well.
0:21:16 > 0:21:19- These are a bit chunky onions. - That's all right.
0:21:19 > 0:21:22- Keep going. - This guy's laughing at me!
0:21:22 > 0:21:25When we do the Best Bites bit, we'll speed it up.
0:21:25 > 0:21:27OK, yeah, you can do that!
0:21:27 > 0:21:32I'm a bit conscious about chopping my thumb off.
0:21:32 > 0:21:34And crying as well.
0:21:34 > 0:21:37You won't cry if you've got a sharp knife - that's the key to it.
0:21:37 > 0:21:39- Really?- Really, really sharp knife, that's what you want.
0:21:39 > 0:21:43- So they go all in there. - They are extremely sharp.- Exactly.
0:21:43 > 0:21:46Knife nice and sharp. Fry off the onions in a touch of butter.
0:21:46 > 0:21:50And you went through, duetting with Mr Robbie Williams.
0:21:50 > 0:21:53I did, one of my idols. I was very, very happy about that.
0:21:53 > 0:21:56Entering a competition like that, it doesn't matter
0:21:56 > 0:21:58whether you win it cos second is a good place to come.
0:21:58 > 0:22:00I was very lucky.
0:22:00 > 0:22:04When I finished the show, Simon kept in contact and we spoke
0:22:04 > 0:22:07and he signed me up, which was amazing.
0:22:07 > 0:22:10- We've got garlic to do.- Right. And then, yeah, I was very lucky.
0:22:10 > 0:22:13- It all comes down to when you finish the X Factor.- I've done it.
0:22:13 > 0:22:14I'll do it.
0:22:14 > 0:22:16LAUGHTER
0:22:16 > 0:22:20- You can have a seat now, if you want.- Yeah, OK, no worries.
0:22:20 > 0:22:23I've contributed, that's good.
0:22:23 > 0:22:25Yeah, so you were saying?
0:22:25 > 0:22:29Simon kept in contact and signed me up and, you know,
0:22:29 > 0:22:32I was so shocked that he did and, like I said, I was lucky enough.
0:22:32 > 0:22:35I went into the studio and wrote some songs and I got
0:22:35 > 0:22:37Please Don't Let Me Go, which was
0:22:37 > 0:22:39the first hit and went to number one.
0:22:39 > 0:22:42You finish X Factor then go straight into the tour, don't you?
0:22:42 > 0:22:46Yeah, when you finish the live shows, you do lots of gigs
0:22:46 > 0:22:50up and down the country and then we went straight onto the tour.
0:22:50 > 0:22:54- And we did 56, 57 dates. - That must be incredible,
0:22:54 > 0:22:58going from something that you're just at home to then appearing...
0:22:58 > 0:23:04Well, yeah. You see all the fans of the show and there's so many.
0:23:04 > 0:23:07Your life changes. Cos when you're in The X Factor,
0:23:07 > 0:23:10you're kind of in this big bubble so you don't really see
0:23:10 > 0:23:13what the reaction is outside of the bubble,
0:23:13 > 0:23:16so when you finally get released...
0:23:16 > 0:23:19- Released!- You're out of jail.
0:23:19 > 0:23:23And when you do the tour, you just see how big
0:23:23 > 0:23:27and how huge the show really is and it's incredible.
0:23:27 > 0:23:31- It is pretty incredible. It starts...- Tonight.
0:23:31 > 0:23:34And you're actually presenting it.
0:23:34 > 0:23:36Two years on!
0:23:36 > 0:23:38This is The Xtra Factor that you're doing.
0:23:38 > 0:23:40Yeah, the ITV show starts on ITV
0:23:40 > 0:23:43and then you've got The Xtra Factor on ITV2.
0:23:43 > 0:23:46So I'm enjoying it, it's great to be back on the show.
0:23:46 > 0:23:48How are you finding presenting?
0:23:48 > 0:23:51It's... I'm learning from you already, I'm watching you...
0:23:51 > 0:23:53I'm cooking!
0:23:53 > 0:23:56Learn from me - do the opposite!
0:23:56 > 0:23:58It's good, I'm really enjoying it.
0:23:58 > 0:24:01I've got an amazing co-host, Caroline, with me as well.
0:24:01 > 0:24:04But I'm up for the challenge. It's something I didn't expect to do.
0:24:04 > 0:24:08I was concentrating on my singing and getting a second album done
0:24:08 > 0:24:10and Simon called me up and said,
0:24:10 > 0:24:12"Would you like to do The Xtra Factor?"
0:24:12 > 0:24:16I just couldn't say no. And I'm having a great time being back.
0:24:16 > 0:24:17- Can't say no to him, can you?- No.
0:24:17 > 0:24:21It was one of them conversations, it wasn't really an open question,
0:24:21 > 0:24:24- it was like, "You're doing The Xtra Factor."- Exactly.- OK.
0:24:24 > 0:24:26I'll just show you this. We've got the onions frying away now.
0:24:26 > 0:24:29That's the onions and garlic in there. Butter and fresh thyme.
0:24:29 > 0:24:32That's what it ends up with after about 20 minutes.
0:24:32 > 0:24:34- What's in there? - Just onions.- Same thing.
0:24:34 > 0:24:37- After 20 minutes, it ends up with that.- OK.
0:24:37 > 0:24:40This is normally at all your festivals that you get with burgers.
0:24:40 > 0:24:42Oh, right, yeah, yeah, yeah.
0:24:42 > 0:24:44A little bit of flour.
0:24:44 > 0:24:48I've been doing a few festivals this year. You were on the V Festival.
0:24:48 > 0:24:50- Yes.- I've been doing bigger festivals than that.
0:24:50 > 0:24:53- What have you been doing? - I've been doing the Cheese Festival.
0:24:53 > 0:24:56- Don't laugh!- I'm sorry!
0:24:56 > 0:24:58ALL TALK AT ONCE
0:24:58 > 0:25:03- I love cheese.- There's 90,000 people that goes to the V Festival.
0:25:03 > 0:25:07- In one day at the Cheese Festival - 40,000 people.- Wow.
0:25:07 > 0:25:10- It's a big tent full of cheese.- What do you do at the Cheese Festival?
0:25:10 > 0:25:13Look at cheese. LAUGHTER
0:25:13 > 0:25:15And I cook with cheese.
0:25:15 > 0:25:18What you laughing at? It's true.
0:25:18 > 0:25:21- You'll be on stage there next year. - Do you reckon?- There you go.
0:25:21 > 0:25:25Just the smell of emmental everywhere.
0:25:25 > 0:25:30- Flour's in, sugar's gone in. - Say that again.- Sugar.
0:25:30 > 0:25:33- Cos it's going to sweeten up the onions.- Yeah.
0:25:33 > 0:25:37Now we put a bit of sherry or Madeira.
0:25:37 > 0:25:39That can go in.
0:25:39 > 0:25:41Whoa-ho!
0:25:41 > 0:25:44- Bit of white wine. - Better watch my hairspray.
0:25:44 > 0:25:46Cook that for a little bit.
0:25:46 > 0:25:48While that's cooking, I'm going to get some toast on.
0:25:48 > 0:25:51This is going to be for our croutons.
0:25:51 > 0:25:54Then the most important bit with this. This is veal stock.
0:25:54 > 0:25:58- You can buy this from the supermarket. Already done.- Yeah?
0:25:58 > 0:26:01Yeah. Bring it to the boil. Cook this for about 20 minutes.
0:26:01 > 0:26:04You end up with this, which is your French onion soup.
0:26:04 > 0:26:07Then this is where we change the texture of it.
0:26:07 > 0:26:10We season it, plenty of salt and pepper.
0:26:10 > 0:26:15- There we go.- Nice.- Like that. And then we mix it together.
0:26:15 > 0:26:19You were busy today promoting your single and bits and pieces,
0:26:19 > 0:26:21which is out tomorrow. Tell us about that.
0:26:21 > 0:26:24My Heart Skips A Beat. It's my new song from my new album.
0:26:24 > 0:26:28I'm excited about it. Got the live band with me today, performing it.
0:26:28 > 0:26:31Yeah, it's actually more nervous than the first album.
0:26:31 > 0:26:33When I was releasing my first album, it was kind of like,
0:26:33 > 0:26:35"Whatever happens happens,
0:26:35 > 0:26:38"I really enjoyed myself and I hope the album does well."
0:26:38 > 0:26:41But now I've sort of had a really great first album,
0:26:41 > 0:26:43I'm really hoping the new stuff does well.
0:26:43 > 0:26:46Is this one the key for you? First one's...
0:26:46 > 0:26:47Cos off the back of the X Factor...
0:26:47 > 0:26:50They do say the second album's the one,
0:26:50 > 0:26:53that's the one that sort of make or breaks you. But I don't mind.
0:26:53 > 0:26:55I'm having a great time, I'm enjoying myself
0:26:55 > 0:26:58and I'm loving the music that I'm doing
0:26:58 > 0:27:00and My Heart Skips A Beat is a really great song.
0:27:00 > 0:27:03Your first album did extremely well. Double platinum.
0:27:03 > 0:27:07- I know, I couldn't believe that. - 600,000 copies!- I know!
0:27:07 > 0:27:10Thanks, everyone that bought it. Incredible.
0:27:10 > 0:27:13When you write an album, you think, "Hopefully it does well,"
0:27:13 > 0:27:16but to do 600,000 was incredible.
0:27:16 > 0:27:18Loads of cheese and bread on there?
0:27:18 > 0:27:21Loads of cheese, mate, on there. Keep talking.
0:27:21 > 0:27:24The album's been brilliant and it's still doing really well.
0:27:24 > 0:27:27I think it's been around for a while now, so, yeah, happy.
0:27:27 > 0:27:29This single is off your second album.
0:27:29 > 0:27:31Second album, which is coming out in November.
0:27:31 > 0:27:35- Have you got a name for it yet? - No name.- Why's that?
0:27:35 > 0:27:40- I don't know. Ask Simon. - He decides, does he?
0:27:40 > 0:27:43I've got a few ideas, but it never really materialises.
0:27:43 > 0:27:46It's more of a case of Simon picks it.
0:27:46 > 0:27:49- Can I suggest a name? - Of course you can.
0:27:49 > 0:27:53- Genaro.- Genaro.- Nobody understands what they're talking about...
0:27:53 > 0:27:55LAUGHTER
0:27:55 > 0:27:58The first album, we sat in a room and I had a few ideas,
0:27:58 > 0:28:02you know, Life In The Murs Lane. Stuff like that.
0:28:02 > 0:28:06- Life In The Murs Lane?- Yeah. - I'd let Simon...- Yeah.
0:28:06 > 0:28:11Simon said, "I'm going to call it...Olly Murs."
0:28:11 > 0:28:14- Yeah.- That was his idea. And we did.
0:28:14 > 0:28:20- Better than Life...- I was joking, really. It was kind of a joke.
0:28:20 > 0:28:24LAUGHTER You weren't joking.
0:28:24 > 0:28:27But, yeah, the second album, we've yet to decide on a name.
0:28:27 > 0:28:31I'm open to ideas. I'm still... I'm not too sure what to call it.
0:28:31 > 0:28:34- Right.- Have you got any ideas? What do you reckon?
0:28:34 > 0:28:39- No. No ideas.- But, yeah, I'm excited. Second album coming out.
0:28:39 > 0:28:43- Best of luck to it.- Thank you. - And there you are, look at this.
0:28:43 > 0:28:46- French onion soup. - That looks amazing.
0:28:46 > 0:28:50Right. I've been told you've got to sit down.
0:28:50 > 0:28:53And I can't touch it cos it's hot.
0:28:53 > 0:28:56I'm going to taste this cos when I went to Paris...
0:28:56 > 0:29:00being a Yorkshireman, they charged me 16 euros for this!
0:29:00 > 0:29:04- 16 euros? - 16 quid for a pot half this size!
0:29:04 > 0:29:07- To a Yorkshireman, that's a lot. - That is a lot.- Exactly.
0:29:07 > 0:29:10Go on, then, dive into that.
0:29:10 > 0:29:12OK, I'll burn me tongue.
0:29:14 > 0:29:18- Good?- I'd charge 20 euros for that.
0:29:18 > 0:29:20It's brilliant, that is.
0:29:20 > 0:29:22- Tell us what you think.- Right, OK.
0:29:22 > 0:29:25Don't burn your mouth.
0:29:25 > 0:29:28- Singing this afternoon. - Smells good.
0:29:28 > 0:29:30In your own time.
0:29:32 > 0:29:35- Oh, yeah. That's good. Mm.- 20 quid.
0:29:39 > 0:29:41Great take on a classic there.
0:29:41 > 0:29:44We're taking a look back at some of the top dishes
0:29:44 > 0:29:47from Saturday Kitchen archives and we've still got lots to come.
0:29:47 > 0:29:49Now over to an incredible spice man
0:29:49 > 0:29:51who's cooking up a traditional curry
0:29:51 > 0:29:54that has its roots in Persian cuisine.
0:29:54 > 0:29:56What are we going to be making?
0:29:56 > 0:29:58We are making this super fish.
0:29:58 > 0:30:03Got to make a prawn stuffing with some chillies, lime juice,
0:30:03 > 0:30:05ginger inside.
0:30:05 > 0:30:08We're going to pan grill it and then put it in the oven.
0:30:08 > 0:30:12We are going to make a sauce with onions, tamarind, vinegar,
0:30:12 > 0:30:15these spices, and tomatoes.
0:30:15 > 0:30:17Finish off with some fresh coriander.
0:30:17 > 0:30:20- Which is going to be my job.- Going to be a little bit of your job, sir.
0:30:20 > 0:30:23- I need to start off by putting this in the pan.- Yes, sir.
0:30:23 > 0:30:27- That one, you've got to put some water into it.- OK.
0:30:27 > 0:30:30What do I put in this pan?
0:30:30 > 0:30:32Put what we call cassia bark,
0:30:32 > 0:30:35but most people call it cinnamon as well.
0:30:35 > 0:30:40Same family. It was brought originally by the Chinese to India.
0:30:40 > 0:30:44And it is also known as Chinese bark.
0:30:44 > 0:30:47So we call it dalchini, which is the bark of the Chinese.
0:30:47 > 0:30:52- Is it easy to get hold of?- I think it's quite easy to get hold of.
0:30:52 > 0:30:56Most Chinese stores, Asian stores will all have it.
0:30:56 > 0:30:59It's sweeter than cinnamon.
0:30:59 > 0:31:04Cinnamon being more expensive is exported by the Indians
0:31:04 > 0:31:08- to make more money.- There you go.
0:31:08 > 0:31:12So this dish is used to celebrate the new year?
0:31:12 > 0:31:16Not exactly. The pathia is traditional.
0:31:16 > 0:31:20You will cook the sauce maybe with just prawns or fish.
0:31:20 > 0:31:23But we take it a little bit further, stuffing it with both
0:31:23 > 0:31:28just to make it a little bit more difficult for Mr Martin to help out.
0:31:28 > 0:31:31Cos he loves to help me with all this stuff.
0:31:31 > 0:31:33You always do bring a load of ingredients with you as well.
0:31:33 > 0:31:38Only for you, sir. Not in the book. Not in my recipes but only for you.
0:31:38 > 0:31:40You've just come back from France.
0:31:40 > 0:31:43Yes, actually, how did you know that?
0:31:43 > 0:31:45Cos it's written on my card here.
0:31:45 > 0:31:48"He's just returned from a cookery competition in France." There.
0:31:48 > 0:31:52Oh, I didn't know that. We did a little for ex-pats.
0:31:52 > 0:31:56They're a very regular customer of ours.
0:31:56 > 0:32:02And it started off in a place called Bluffy, where he has a house,
0:32:02 > 0:32:07is this competition for his friends to cook Indian food
0:32:07 > 0:32:10and then we have a prize.
0:32:10 > 0:32:13So it's all ex-pats.
0:32:13 > 0:32:18And it was brilliant, actually, because this year I changed it,
0:32:18 > 0:32:23I sent them recipes. So they got very confused.
0:32:23 > 0:32:27Otherwise they make the wrong recipes.
0:32:27 > 0:32:31What are you making there. This is the stuffing for the sea bass.
0:32:31 > 0:32:32What's in there?
0:32:32 > 0:32:39Prawns, it's got ginger, it's got a bit of fresh mint in it.
0:32:39 > 0:32:44So ginger, coriander, little bit more fresh mint goes inside
0:32:44 > 0:32:47and I'm just going to put some more mint first.
0:32:47 > 0:32:52And then we're going to apply some turmeric and salt into the fish.
0:32:52 > 0:32:55Some lime juice. There's my turmeric.
0:32:55 > 0:32:58With this dish, you have to do everything?
0:32:58 > 0:33:01Would you do the sauce or is there elements you would keep,
0:33:01 > 0:33:03if you try to do this at home?
0:33:03 > 0:33:06- There's a lot going on here. - We just make the sauce, actually.
0:33:06 > 0:33:08You'd buy some lovely fresh prawns
0:33:08 > 0:33:11and you'd simmer the prawns in the sauce if you don't have much time.
0:33:11 > 0:33:14So this is what I'm making now, with the onions...?
0:33:14 > 0:33:17This is what you're making. We just change the recipe slightly.
0:33:17 > 0:33:20My mum would have taken eight hours to make that, of course.
0:33:20 > 0:33:24Because she would have gone on and on very slowly.
0:33:24 > 0:33:29- Whereabouts is this from in India? - This is from our community.
0:33:29 > 0:33:34We are a very tiny community. Our religion is Zoroastrianism.
0:33:34 > 0:33:38It's the oldest monotheistic religion in the world.
0:33:38 > 0:33:43- I knew that.- It's about 3000 BC.
0:33:43 > 0:33:45Yeah.
0:33:45 > 0:33:50So we actually sought refuge in Gujarat.
0:33:50 > 0:33:53So a lot of our food is influenced by Gujarat.
0:33:53 > 0:33:57- So central India...? - Well, central and west India.
0:33:57 > 0:33:59West central.
0:33:59 > 0:34:04So food a little bit sweet, sour, bit of spice in it,
0:34:04 > 0:34:05bit of chilli in it.
0:34:05 > 0:34:09It's been changed over the years, of course, naturally,
0:34:09 > 0:34:12because of living in India for 1,500 years.
0:34:12 > 0:34:15So we originally came from Persia.
0:34:15 > 0:34:19There's quite a lot of chillies in here, you don't mind spicy food?
0:34:19 > 0:34:23- No, it's great.- It doesn't come out spicy, you'll see that.
0:34:23 > 0:34:26So there's three chillies going in the sauce.
0:34:26 > 0:34:29What are you making over there?
0:34:29 > 0:34:31We love our butter.
0:34:31 > 0:34:34We just can't do without butter.
0:34:34 > 0:34:39- That's pigeon pea lentils. - Pigeon pea?
0:34:39 > 0:34:43- The yellow one that comes with oil. - Yeah.
0:34:43 > 0:34:47It's coated in oil to prevent it from getting bugs.
0:34:47 > 0:34:50And the best comes from Malawi.
0:34:50 > 0:34:54So it's pigeon pea cooked very slowly with some turmeric inside
0:34:54 > 0:34:56and butter, of course.
0:34:56 > 0:35:01So it's pureed down, then it's sizzled with garlic,
0:35:01 > 0:35:05bit of green chilli and cumin. Just three things.
0:35:05 > 0:35:07- Do you cook it in water?- Yeah.
0:35:07 > 0:35:10And we love it. That's my favourite Sunday lunch.
0:35:10 > 0:35:13I just need that with lots of rice, fried caramelised onions.
0:35:13 > 0:35:15And finished in butter?
0:35:15 > 0:35:18And finished of course in butter. No butter, no fun.
0:35:18 > 0:35:22We've got the three spices in here. What spices have you got in here?
0:35:22 > 0:35:24We've got to dilute them in a little bit of water.
0:35:24 > 0:35:26I've got some water here for you.
0:35:26 > 0:35:29- You've got cumin, coriander and red chilli.- OK.
0:35:33 > 0:35:37Why the water? Making a paste to go where?
0:35:37 > 0:35:39When you actually...
0:35:39 > 0:35:42Weird thing that we should add powders directly into cooking
0:35:42 > 0:35:44stuff like that, but sometimes it singes the powders.
0:35:44 > 0:35:46- Do you want it all in?- Yeah, all in.
0:35:46 > 0:35:49When you put water, they expand a little bit more
0:35:49 > 0:35:50and they get better flavour.
0:35:50 > 0:35:53Did you put vinegar in there? What kind?
0:35:53 > 0:35:56I put cider vinegar, but we normally
0:35:56 > 0:36:00use palm vinegar or malted cane vinegar.
0:36:00 > 0:36:03Which is actually more, uh...
0:36:05 > 0:36:08- This fish is going in the oven now? - This fish is going in the oven.
0:36:08 > 0:36:10I'll leave you to finish off that sauce.
0:36:10 > 0:36:12How long do you cook this for?
0:36:12 > 0:36:14Well, colour on one side, flip it over, in the oven,
0:36:14 > 0:36:19another ten minutes and it should be doing very well.
0:36:19 > 0:36:23- We've got one here.- 25 minutes, depending on the fish.
0:36:23 > 0:36:25What's done?
0:36:25 > 0:36:27Yes, something is done earlier.
0:36:27 > 0:36:31Mr Martin's been very clever, folks.
0:36:31 > 0:36:33Very clever.
0:36:33 > 0:36:36It's almost on Formula 1 speed, isn't it?
0:36:37 > 0:36:39No comment.
0:36:39 > 0:36:42You like this studio, cos you stood in for me when I was away.
0:36:42 > 0:36:44I love this studio, my dear sir.
0:36:44 > 0:36:46I get nightmares every time I think about it.
0:36:46 > 0:36:49LAUGHTER
0:36:52 > 0:36:55It's mainly the conversations that you have in your ear,
0:36:55 > 0:36:56don't you think?
0:36:56 > 0:36:59Well, it's the conversation in the ear, that's one part of it.
0:36:59 > 0:37:01And then to try and find...
0:37:01 > 0:37:04For people who don't know what goes on in our studio, there are,
0:37:04 > 0:37:08like, seven cameras here and then, "Look at camera five!"
0:37:08 > 0:37:10And I'm going...
0:37:10 > 0:37:11LAUGHTER
0:37:13 > 0:37:17You think that's bad, Tony's still hearing voices in his head...
0:37:17 > 0:37:19LAUGHTER
0:37:19 > 0:37:22That's normal, they tell me not to do things.
0:37:22 > 0:37:23LAUGHTER
0:37:23 > 0:37:25You want to put the fish on?
0:37:25 > 0:37:28You're going to put the fish on and in that pan there.
0:37:28 > 0:37:31- I've got these lovely chapatis. - I need to put the fish on
0:37:31 > 0:37:35- cos the producer's telling me to put the fish on.- Put the fish on, Chef!
0:37:35 > 0:37:40- If you turn that chapati over.- How are you finishing off that sauce?
0:37:40 > 0:37:44I put some fresh coriander in there and actually we've got
0:37:44 > 0:37:49a VIP in the studio so I might as well lick my sauce and taste it.
0:37:49 > 0:37:51She likes fish.
0:37:51 > 0:37:54You want to take this out?
0:37:54 > 0:37:57So how long would you cook that down for?
0:37:57 > 0:38:00- Half an hour, 45 minutes.- Right.
0:38:00 > 0:38:04Very slowly till it gets this beautiful consistency.
0:38:04 > 0:38:07These chapatis don't look as if you got them from a supermarket.
0:38:07 > 0:38:11No, they came from the Todiwala residence.
0:38:11 > 0:38:15- These are beautiful chapatis. - They look fantastic.
0:38:15 > 0:38:18Made last night. But they stay for a month.
0:38:18 > 0:38:20There we go.
0:38:20 > 0:38:22Right, and then we got a bit of rice.
0:38:22 > 0:38:26We got a bit of rice going in that bowl.
0:38:26 > 0:38:28I'm going to take that rice out there.
0:38:28 > 0:38:33- Perfect.- What rice have you got in here?- This has got...
0:38:33 > 0:38:37The little berries there are known as barberries, they come from Iran.
0:38:37 > 0:38:41They're very tart but they make rice taste really beautiful.
0:38:41 > 0:38:44And then we've got some of this amazing dal, which sits on the top.
0:38:44 > 0:38:47That dal is the best in the world.
0:38:47 > 0:38:49So let's put that in a bowl.
0:38:49 > 0:38:53- Very happy with that. - Give us the name of this, then.
0:38:53 > 0:38:57This is mori dal. What we have got here is...
0:38:57 > 0:39:00pathia...mori dal.
0:39:00 > 0:39:04- That is fish...- It's a good job you're translating it!
0:39:04 > 0:39:07- ..stuffed with prawns.- Yeah.- Yeah.
0:39:07 > 0:39:10And I have some caramelised onions here.
0:39:10 > 0:39:13Without that, it's not complete. There we go.
0:39:13 > 0:39:17We got fish filled with spiced prawns, with pathia sauce,
0:39:17 > 0:39:19barberry pilau, and mori dal
0:39:19 > 0:39:22- which is plain, simple lentils and it's awesome.- That's what we got.
0:39:22 > 0:39:23- Happy New Year.- Happy New Year.
0:39:28 > 0:39:30You got that left cos he's off!
0:39:30 > 0:39:32Come on over.
0:39:32 > 0:39:36- It smells incredible. - Smells pretty good, that.
0:39:36 > 0:39:39Got to dive into that fish as well.
0:39:39 > 0:39:42So that fish, you get your fishmonger to do that,
0:39:42 > 0:39:44open it all out, it's called pocket filleting,
0:39:44 > 0:39:46but I learnt a new word from you.
0:39:46 > 0:39:50It's called canoe cut as well. Because they open it like a canoe,
0:39:50 > 0:39:53head on one side, tail, and take the bone off, it's like a canoe.
0:39:53 > 0:39:56Some fishmongers call it the canoe cut, some call it...
0:39:56 > 0:40:00- Pocket filleting.- Yeah. - Happy with that?- Do you know what?
0:40:00 > 0:40:05- ..more fleshy, chef, just like... - That's true, it's how you sell it.
0:40:05 > 0:40:09This is one of the most beautiful fishes -
0:40:09 > 0:40:12- dishes I've ever tasted, honestly. - Oh, thank you.
0:40:12 > 0:40:15- Makes your life easier, Chef. - I'm cooking fish next...
0:40:15 > 0:40:17LAUGHTER
0:40:21 > 0:40:25Wow, Suzi, you really liked that. Good work, Cyrus.
0:40:25 > 0:40:29Now it's time for more Keith Floyd, who's still touring Spain.
0:40:32 > 0:40:35Toledo. The old capital of Spain.
0:40:35 > 0:40:38And, today, it's still a fine monument to Arab architects.
0:40:38 > 0:40:42It was renowned for religious tolerance, where Jews, Arabs
0:40:42 > 0:40:46and Christians lived for centuries, worshipped and worked in harmony.
0:40:46 > 0:40:48It wasn't like that in the olden days, though.
0:40:48 > 0:40:51Much of Toledo's history is drenched in Spanish blood.
0:40:51 > 0:40:53But more of that later.
0:40:54 > 0:40:56To cook my lunch today, I've borrowed the corner
0:40:56 > 0:40:58of a very busy restaurant kitchen.
0:40:58 > 0:41:00It's one of the classic dishes I want to cook today,
0:41:00 > 0:41:03a salt cod fish stew. Clive, they want me
0:41:03 > 0:41:06out before midday cos they have to serve lots of people.
0:41:06 > 0:41:08Quick spin around the ingredients, please.
0:41:08 > 0:41:12First of all with the salted cod, OK, which I've had soaked in water
0:41:12 > 0:41:14overnight to take most of the salt away from it.
0:41:14 > 0:41:16Over here, some spinach.
0:41:16 > 0:41:19Some chickpeas which have been soaked in water overnight
0:41:19 > 0:41:22and then partly boiled. Some potatoes.
0:41:22 > 0:41:25Some very important things here, some fried croutons of bread
0:41:25 > 0:41:29and some garlic and over this way a little bit, some saffron,
0:41:29 > 0:41:34because - Clive, back up to me, if you would - we go back to this
0:41:34 > 0:41:38very important Spanish thing, the piccata, this pestle and mortar job,
0:41:38 > 0:41:40where they use things like almond and olive oil
0:41:40 > 0:41:43and garlic, or in this case bread, garlic
0:41:43 > 0:41:46and saffron to make a paste to thicken the sauce.
0:41:46 > 0:41:47So, close up in here.
0:41:47 > 0:41:49I've been working at this for some time now.
0:41:49 > 0:41:55It's just toasted or fried bread, crushed garlic, olive oil,
0:41:55 > 0:41:57and a load of saffron.
0:41:57 > 0:42:00That just gets pounded away till we have a wonderful paste.
0:42:00 > 0:42:03You could watch that for hours, but I haven't got the time
0:42:03 > 0:42:06to do it for hours because I must get on with the dish.
0:42:06 > 0:42:09So we'll take the chickpeas over to this side where we have a pot
0:42:09 > 0:42:10full of olive oil.
0:42:15 > 0:42:19Some chickpeas in. Stay there and I'll bring the cod over.
0:42:19 > 0:42:23Then we pop in some salt cod.
0:42:23 > 0:42:26Saute that very lightly in the olive oil with the chickpeas.
0:42:26 > 0:42:31Similarly, we bring in some lovely spinach.
0:42:31 > 0:42:34And pop that in, like so. Stay with it, Clive.
0:42:37 > 0:42:41OK. Then...
0:42:41 > 0:42:42some potatoes.
0:42:45 > 0:42:50It's very important to realise that it's sometimes a bit difficult
0:42:50 > 0:42:51to do these things.
0:42:51 > 0:42:54They are genuinely trying to get their lunch together
0:42:54 > 0:42:56and they're all looking at me curiously, wondering,
0:42:56 > 0:42:59"What is this strange Englishman doing with our national heritage?"
0:42:59 > 0:43:03Anyway, I'm doing my best. Into that - where's the gas? -
0:43:03 > 0:43:06we then add a little water.
0:43:09 > 0:43:13Now, at the moment, that looks about as attractive
0:43:13 > 0:43:17as a National Health Service Friday cod meal
0:43:17 > 0:43:19for someone on a very serious diet,
0:43:19 > 0:43:21but the thing that will change it and bring
0:43:21 > 0:43:25the sunshine into it is the piccata.
0:43:25 > 0:43:28And this is also extremely heavy.
0:43:31 > 0:43:35Right, it's the saffron, garlic, olive oil and toasted bread.
0:43:38 > 0:43:41Almost at once, the colours begin to change.
0:43:41 > 0:43:44And now, as that simmers away for about 25 minutes
0:43:44 > 0:43:46until the potatoes are cooked,
0:43:46 > 0:43:50until the cod is nicely and firmly succulently fleshy,
0:43:50 > 0:43:52it'll turn into a rich, golden stew.
0:43:54 > 0:43:58The cooks are making lunch and this is a stew made with brawn.
0:43:58 > 0:44:01Oh, and this with beef stock and bread and loads of garlic,
0:44:01 > 0:44:03and it's served with an egg.
0:44:03 > 0:44:06It's good to see that old peasanty dishes like these
0:44:06 > 0:44:08have a place in the kitchens of Toledo's top hotel.
0:44:08 > 0:44:13Anyway, my dish turned out beautifully. I reflect, I think,
0:44:13 > 0:44:16all the colours of Toledo's rooftops - ochre, yellow and brown -
0:44:16 > 0:44:19and it smelt divine. A veritable Toledo on a plate.
0:44:21 > 0:44:23Absolutely delicious.
0:44:23 > 0:44:26Now, children, we know what the Romans did for Spain -
0:44:26 > 0:44:29they brought olives, garlic and wine -
0:44:29 > 0:44:31but what did the Arabs do for Spain?
0:44:31 > 0:44:33- They brought us rice.- Yeah, rice.
0:44:33 > 0:44:36Yes, rice, fair enough. Without that, there'd be no paella.
0:44:36 > 0:44:39- Citrus fruit.- Oranges and lemons.
0:44:39 > 0:44:41Yes, that's the way you can have your salt cod and lemon
0:44:41 > 0:44:44and orange salad as an hors d'oeuvre, yes.
0:44:44 > 0:44:48- Almonds?- Yeah, almonds.- Yes, lamb with the almond sauce, that's right.
0:44:48 > 0:44:51- And cumin.- Yes, exactly, correct.
0:44:51 > 0:44:54To flavour some of the slightly curry-type sauces
0:44:54 > 0:44:57- they have in this country. - Spinach?- Yeah, spinach.
0:44:57 > 0:44:58Indeed, yes, spinach,
0:44:58 > 0:45:01which is part of this wonderful dish I've cooked today.
0:45:01 > 0:45:03But who gave us saffron,
0:45:03 > 0:45:06the very essence of the colours of Spain and the colours of this dish?
0:45:06 > 0:45:09- Um...- I don't know.
0:45:09 > 0:45:12No? It was the Venetians.
0:45:12 > 0:45:14Who'd have thought it, eh?
0:45:14 > 0:45:17- Clever Dick. - I thought it was the Greeks.
0:45:18 > 0:45:22Are you sitting comfortably? Good, then I shall begin.
0:45:22 > 0:45:26Once upon a time, the ruler of Spain was getting really cross
0:45:26 > 0:45:29with the Christians who kept threatening his position,
0:45:29 > 0:45:30his power and his place.
0:45:30 > 0:45:34So to get rid of them he invited them - 5,000 of them - to dinner.
0:45:34 > 0:45:37But instead of giving them grouse on the lovely tables of the castle,
0:45:37 > 0:45:40he dug a big trench, chopped off their heads, and buried them.
0:45:40 > 0:45:43And that was the end of his problem with the Christians.
0:45:43 > 0:45:44At least that's what it said
0:45:44 > 0:45:47in the Boys' Bumper Book Of Spanish History.
0:45:47 > 0:45:51Anyway, from the old capital Toledo to Madrid.
0:45:51 > 0:45:54Now, a little confession here. Call me a silly old chump if you want,
0:45:54 > 0:45:58but I'm not really all that impressed by capital cities.
0:45:58 > 0:46:00As a cook, I find it extremely hard
0:46:00 > 0:46:02to find a gastronomic thumbprint here.
0:46:02 > 0:46:04So I thought, to give you, the viewer,
0:46:04 > 0:46:08an impression of what the successful Spaniard would consume in the course
0:46:08 > 0:46:10of a normal working day, I'd run through the basic things -
0:46:10 > 0:46:14you know, breakfast, lunch and dinner.
0:46:14 > 0:46:18And so, breakfast. Basically, there are two kinds of breakfast.
0:46:18 > 0:46:20There's the international hotel stuff -
0:46:20 > 0:46:22eggs fried at 4:00 in the morning and flabby bacon -
0:46:22 > 0:46:24or there's the real Spanish breakfast.
0:46:24 > 0:46:27A real Spanish breakfast can be something sweet, like churros,
0:46:27 > 0:46:29with hot coffee or hot chocolate,
0:46:29 > 0:46:32or, much more to my taste, is the savoury breakfast -
0:46:32 > 0:46:36fresh bread spread with garlic, olive oil and tomato and salt
0:46:36 > 0:46:40and munched down with a refreshing glass of chilled red wine.
0:46:41 > 0:46:43No better way to start the day.
0:46:43 > 0:46:46Go back to work after this wonderful breakfast, tippety-tap-tap,
0:46:46 > 0:46:49plant a few trees or dig a few roads, sell a few hats
0:46:49 > 0:46:51and then it's time for elevenses.
0:46:58 > 0:47:00And elevenses, well,
0:47:00 > 0:47:03after a hard morning in the office, they can be anything you fancy.
0:47:03 > 0:47:07patatas bravas, potatoes in mayonnaise, calamari,
0:47:07 > 0:47:10some simple bread, some octopus or,
0:47:10 > 0:47:13cos I've had a very difficult morning, really bashing it out
0:47:13 > 0:47:15on the typewriter and the air conditioning went down,
0:47:15 > 0:47:18I'm going to have some boquerones, little fillets of fish
0:47:18 > 0:47:20marinated in olive oil and vinegar.
0:47:22 > 0:47:26Washed down...with a refreshing glass of chilled vermouth.
0:47:28 > 0:47:31And do you know? It's nearly lunchtime.
0:47:39 > 0:47:43No, no, no, this isn't exactly lunch quite yet because in Madrid
0:47:43 > 0:47:44and throughout Spain,
0:47:44 > 0:47:48just before lunch, they pop out for a little aperitif and a tapas.
0:47:48 > 0:47:50This is a txangurro.
0:47:50 > 0:47:54It's come from the Basque Country and it's a wonderful crab
0:47:54 > 0:47:57baked in tomato sauce.
0:47:57 > 0:47:59And a little bit of paella which could come from Valencia
0:47:59 > 0:48:02or the Costa Blanca.
0:48:02 > 0:48:07And just to keep your appetite up, a little fresh prawn in vinaigrette.
0:48:07 > 0:48:11And because it is almost lunchtime - that's quarter to two in Spain,
0:48:11 > 0:48:14not 12 o'clock like it is in France or one o'clock in England,
0:48:14 > 0:48:19it's about two o'clock lunchtime - a little drop of sherry
0:48:19 > 0:48:22to get the taste buds really going because it's lunch.
0:48:22 > 0:48:26And then after lunch... there's not exactly more work,
0:48:26 > 0:48:28it's called a siesta.
0:48:30 > 0:48:31Salted pilchards.
0:48:31 > 0:48:35A gastronomic link that goes back possibly to the days of the Armada
0:48:35 > 0:48:38when salting was one of the only ways of preserving food.
0:48:38 > 0:48:42But even 400 miles inland, you can find the freshest of fish,
0:48:42 > 0:48:45landed overnight and loaded onto fast trains,
0:48:45 > 0:48:50that arrives at dawn, sparkly eyed, silver of fin and piping fresh.
0:48:50 > 0:48:53Here in Madrid, what is so exciting for me
0:48:53 > 0:48:55is that all the threads of Spanish gastronomy
0:48:55 > 0:48:57come to the centre of Spain,
0:48:57 > 0:48:59the heart of Spain.
0:48:59 > 0:49:02I could have had, for example, octopus Galician-style,
0:49:02 > 0:49:04salt cod Basque-style,
0:49:04 > 0:49:07fried fish, assorted, Andalusian-style,
0:49:07 > 0:49:10marinated clams, "tripes", or tripe, Madrid-style.
0:49:10 > 0:49:13I could have had roast suckling pig Segovia-style.
0:49:13 > 0:49:16What I decided not have, however, was the...
0:49:16 > 0:49:19HE SPEAKS SPANISH
0:49:19 > 0:49:22Which is simply pig's trotters with oysters and monkfish.
0:49:22 > 0:49:25And I settled instead for a lobster.
0:49:25 > 0:49:27And quite wonderful it was, too.
0:49:27 > 0:49:30I wouldn't eat vast amounts like this if I was at home,
0:49:30 > 0:49:34but the Spanish really do go for it in a major way.
0:49:34 > 0:49:36And there is talk - very silly talk -
0:49:36 > 0:49:39of doing away with the tradition of the siesta.
0:49:39 > 0:49:41Well, I think the siesta is a wonderful idea,
0:49:41 > 0:49:44one that the whole of the European community should embrace warmly.
0:49:44 > 0:49:47It makes me a much happier person, dreaming of great dishes
0:49:47 > 0:49:51of steaming paellas, hake in piquant sauce, clams in wine and parsley -
0:49:51 > 0:49:53the stuff dreams are made of.
0:49:53 > 0:49:56What a day it's been, my little gastronauts.
0:49:56 > 0:49:59My liver has been immersed in the real Spanish way of life,
0:49:59 > 0:50:02from the bread and olive oil at breakfast through to the tapas,
0:50:02 > 0:50:04through to the lunch, to the afternoon snooze,
0:50:04 > 0:50:07the tapas before dinner and now dinner - look at this, Clive -
0:50:07 > 0:50:11a very simple crispy, crunchy roast suckling pig.
0:50:11 > 0:50:13And very delicious indeed it is.
0:50:13 > 0:50:16Now, you might think I have a wonderful life and of course I do.
0:50:16 > 0:50:18It's great to visit capital cities - Paris, Madrid,
0:50:18 > 0:50:20doesn't matter where it is -
0:50:20 > 0:50:22but it isn't the place where you get the real inspiration from
0:50:22 > 0:50:25because you never have enough time, you're a visiting gastronaut,
0:50:25 > 0:50:28flying in, dropping in, eating and going away again.
0:50:28 > 0:50:31And although it's been a wonderful experience, I'm going to creep off
0:50:31 > 0:50:33somewhere into some sleepy,
0:50:33 > 0:50:36dusty Spanish village out there in the back of beyond
0:50:36 > 0:50:40and find a little place where I can create what I think, now that
0:50:40 > 0:50:43I've been in Madrid for a day, what I think Spain is all about.
0:50:46 > 0:50:51And so for my final cooking sketch, I took inspiration from this family,
0:50:51 > 0:50:54who are spending the day cooking with friends, playing cards
0:50:54 > 0:50:56and talking about old times.
0:50:56 > 0:50:58Doing really the same thing their grandparents did,
0:50:58 > 0:51:02and probably cooking the same dish - pisto manchego - stewed peppers,
0:51:02 > 0:51:04tomatoes and onions.
0:51:04 > 0:51:07In these brilliant minibreaks, sometimes there's a little sadness
0:51:07 > 0:51:10when you have to say goodbye not only to people, but to things,
0:51:10 > 0:51:12like this lovely old thing here, Julia, my bus,
0:51:12 > 0:51:15which has brought me from Malaga virtually to Madrid.
0:51:15 > 0:51:19So what I'll do is cook a little snack for the driver.
0:51:19 > 0:51:22This is a very simple dish - come down here, Clive, and have a look -
0:51:22 > 0:51:27which involves cubes of stale bread soaked in water dipped in paprika,
0:51:27 > 0:51:30which have then been fried in garlic flavoured olive oil, OK?
0:51:30 > 0:51:35It also has chopped mountain ham, fresh farmhouse eggs,
0:51:35 > 0:51:38little bits of fried bacon and some fried onion and garlic.
0:51:38 > 0:51:42Back up to me. Very simple, you might say. Indeed it is.
0:51:42 > 0:51:44It's a dish which comes from Andalusia
0:51:44 > 0:51:46and is well known throughout Spain.
0:51:46 > 0:51:50But the secret of it is getting it all tossed up nicely
0:51:50 > 0:51:53in some olive oil. The onions go in first, like so.
0:51:53 > 0:51:56They've already been fried a little bit.
0:51:56 > 0:51:59Little bit of bacon, like that.
0:51:59 > 0:52:02Little bit of mountain ham.
0:52:02 > 0:52:06Quickly shirred round like that, as the Americans might say.
0:52:06 > 0:52:10Then you toss in your cubes of bread and at this stage,
0:52:10 > 0:52:12the bread takes on the flavour of the ham,
0:52:12 > 0:52:15the garlic, the paprika and the bacon.
0:52:15 > 0:52:17Right, now that is all but it.
0:52:17 > 0:52:20Simple, you might say.
0:52:20 > 0:52:21It is very simple.
0:52:21 > 0:52:23OK, that's the base of it.
0:52:23 > 0:52:26But then there's the tricky bit, the bit of frying the eggs,
0:52:26 > 0:52:29and in seven years, I've never fried an egg on TV.
0:52:29 > 0:52:33Let's see what happens. Clive, big close up here, please. Hot oil.
0:52:34 > 0:52:36One egg.
0:52:38 > 0:52:42Two eggs. Back up to me a second.
0:52:42 > 0:52:45My chum Albert Roux, when he interviews aspiring young cooks,
0:52:45 > 0:52:48doesn't give them a long, lengthy discussion and lots of questions
0:52:48 > 0:52:51and answers, he simply says, "Could you fry me an egg, please?"
0:52:51 > 0:52:54And if they take the egg carefully, break it open carefully
0:52:54 > 0:52:56and do their very best to cook it well, he hires them.
0:52:56 > 0:52:58If they think, "An egg's an egg, any fool can cook that,"
0:52:58 > 0:53:01and throw it in the pan, they don't get past the kitchen door.
0:53:01 > 0:53:04Anyway, here we are. Eggs nearly ready.
0:53:04 > 0:53:07Lovely, good Spanish olive oil all over them.
0:53:07 > 0:53:10I don't know how Raphael likes his eggs, I'm going
0:53:10 > 0:53:14to assume he likes them slightly underdone.
0:53:14 > 0:53:16To complete the dish...
0:53:18 > 0:53:22Lovely fried eggs on top of the croutons in paprika
0:53:22 > 0:53:25and the bits of bacon, the ham, the garlic.
0:53:25 > 0:53:27Right, Clive, can you come with me?
0:53:27 > 0:53:30I'm going to surprise our poor old driver and ask him
0:53:30 > 0:53:33if he could face eating a spot of this.
0:53:33 > 0:53:36Raphael, have a go at that. I hope you like it.
0:53:36 > 0:53:40Actually, I hate these bits where I have to give food I've cooked
0:53:40 > 0:53:42- to strangers.- Bueno.- Bueno, si?
0:53:42 > 0:53:44- Autentico?- Autentico.
0:53:44 > 0:53:49I seemed to have cracked it. I'll trot along, then.
0:53:49 > 0:53:51To celebrate the end of this wonderful journey,
0:53:51 > 0:53:54I could have cooked the most extravagant dish
0:53:54 > 0:53:57but I know that the Spanish friends - cooks, waiters, barons
0:53:57 > 0:54:01and bouncers - that I've met would really approve of this simple dish.
0:54:01 > 0:54:03I dedicate it to them.
0:54:10 > 0:54:12One of my ambitions,
0:54:12 > 0:54:15the sort of thing I want to do before I'm forced to grow up,
0:54:15 > 0:54:17is to take off for the month with only
0:54:17 > 0:54:19a horse for company in these wild mountains,
0:54:19 > 0:54:21breakfasting on freshly caught trout,
0:54:21 > 0:54:24gathering wild mushrooms, sleeping under the stars,
0:54:24 > 0:54:27drinking only chilled water from mountain streams.
0:54:27 > 0:54:30That's more or less what my latest chum does.
0:54:30 > 0:54:32She moved here some 20 years ago from England,
0:54:32 > 0:54:36fell in love with the sierras and made them her home.
0:54:36 > 0:54:38Her closest neighbour's a shepherd
0:54:38 > 0:54:41who looks like a character from The Sun Also Rises.
0:54:41 > 0:54:44Unfortunately, he had a few too many glasses at lunchtime
0:54:44 > 0:54:47and mislaid his flock - temporarily, of course.
0:54:47 > 0:54:48And now, supper.
0:54:48 > 0:54:52Rabbits and pheasants and grouse and partridge and sheep,
0:54:52 > 0:54:55everything that lives up here tastes particularly good
0:54:55 > 0:54:58cos it easts wonderful, wild herbs and grasses and things
0:54:58 > 0:55:01and it breathes clear mountain air, which is good for all of us,
0:55:01 > 0:55:03that's why I'm so excited.
0:55:03 > 0:55:06Anyway, I've got in here some rabbit chopped up into little bits,
0:55:06 > 0:55:10frying away in olive oil with onions, ham and garlic.
0:55:10 > 0:55:13And maintaining that mountain theme and these herbs -
0:55:13 > 0:55:16if you would just get your size 11s back a bit -
0:55:16 > 0:55:18because you're stepping in my herb garden.
0:55:18 > 0:55:23Fresh thyme, beautifully perfected by the sun, growing at my feet.
0:55:23 > 0:55:28We'll put a nice bunch of thyme into the rabbit. Back again, please.
0:55:28 > 0:55:30Thank you.
0:55:30 > 0:55:34Then what we'd also hope to find here were this new season's
0:55:34 > 0:55:37wild mushrooms, but, typically, the weather's been wonderful,
0:55:37 > 0:55:41it hasn't rained for five months and we're two weeks ahead of schedule.
0:55:41 > 0:55:44So I went to my friendly hotel, I said, "Can you help me out?
0:55:44 > 0:55:46"Have you got any of last year's mushrooms?"
0:55:46 > 0:55:49They said, "Yes, we have, we've got some preserved in olive oil."
0:55:49 > 0:55:52They're splendid, they're wild mushrooms from the mountains,
0:55:52 > 0:55:57and you just tip them in with the rabbit.
0:55:57 > 0:55:59This is going to take...
0:55:59 > 0:56:03You can get a nice close up of that later cos it's getting on,
0:56:03 > 0:56:06it's getting cold and I want to get back to the pub.
0:56:06 > 0:56:11Right. This will take about half an hour or more to simmer away.
0:56:11 > 0:56:16But one of the little things I've learnt while I've been in Spain
0:56:16 > 0:56:21is that to thicken their sauces, they sometimes grind up almonds.
0:56:21 > 0:56:22This is a legacy of the Moors,
0:56:22 > 0:56:25who used to be around this part of the world a great deal,
0:56:25 > 0:56:29and sometimes they used the liver of the beast they're actually cooking.
0:56:29 > 0:56:33In this instance, I've mashed the liver right up
0:56:33 > 0:56:37so it's almost a puree and that will go into this pot.
0:56:38 > 0:56:41It'll cook away.
0:56:41 > 0:56:44Some lovely red wine.
0:56:44 > 0:56:50The liver will help to make a thick, rich sauce to go with the rabbit,
0:56:50 > 0:56:53the wild mushrooms, mountain herbs and, in fact,
0:56:53 > 0:56:56you know, this really is
0:56:56 > 0:57:00an authentic but quite spontaneous Sierra Nevada dish.
0:57:00 > 0:57:03Have a look at the sunset. Actually, Clive wanted me
0:57:03 > 0:57:06to point out to you that there isn't a sunset tonight, it's a bit cloudy
0:57:06 > 0:57:08and he's a bit unhappy about the background cos it's not as brilliant
0:57:08 > 0:57:11as he'd like it to be. But we can't change the weather,
0:57:11 > 0:57:15we're only cooks. In fact, it was frustrating for Clive and for you
0:57:15 > 0:57:18because normally from here, you can see the coast of North Africa.
0:57:18 > 0:57:21But you'll have to be content with this horse's bottom instead.
0:57:21 > 0:57:24Anyway, after about another 20 minutes or so, the dish was ready.
0:57:24 > 0:57:27The tangy rabbit and the gravy thickened by the liver
0:57:27 > 0:57:30gave it a rich, gamey flavour. It was quite superb.
0:57:30 > 0:57:33- Would you like to try a bit? - I'd be delighted.
0:57:33 > 0:57:35Tell me what you think.
0:57:35 > 0:57:38Incidentally, this is how they eat up here in the mountains -
0:57:38 > 0:57:39put the stuff in a big pot,
0:57:39 > 0:57:41everybody sits around it and shares it.
0:57:45 > 0:57:48- It's delicious.- Is it really? - Absolutely delicious.
0:57:48 > 0:57:52What would your Spanish chums think of this?
0:57:52 > 0:57:54I think they'd be quite impressed.
0:57:54 > 0:57:57They're very fond of rabbit.
0:57:57 > 0:58:02But they don't normally do it with these type of mushrooms.
0:58:02 > 0:58:06And I think they would like it very much. I certainly do.
0:58:06 > 0:58:08Another lady believing in the programme.
0:58:08 > 0:58:12It's good, you have to edit them out if they don't like it.
0:58:12 > 0:58:14HORSE WHINNIES
0:58:14 > 0:58:16Hello!
0:58:16 > 0:58:18I'll admit it, I'm a terrible interviewer.
0:58:18 > 0:58:20I'm too easily distracted by flavours,
0:58:20 > 0:58:23smells and brilliant countryside, and sometimes when I cook on TV,
0:58:23 > 0:58:26the dish doesn't go exactly as I wanted it to.
0:58:26 > 0:58:30But this one, with the rabbit, wild mushrooms and wine was brilliant.
0:58:30 > 0:58:33Earthy, gamey and one of the best things I've ever cooked.
0:58:33 > 0:58:35Sometimes you just don't need words.
0:58:39 > 0:58:43Keith Floyd, the man, the legend. We're looking back at some of the
0:58:43 > 0:58:47best recipes from the Saturday Kitchen archives. Still to come
0:58:47 > 0:58:50on today's show, it's omelette challenge time
0:58:50 > 0:58:53as Paul Rankin and Francesco Mazzei attempt to top the board.
0:58:53 > 0:58:57Angela Hartnett here with a tasty Italian take on ribeye steak,
0:58:57 > 0:59:00pan-fried and served with a red wine vinaigrette, tomatoes, olives,
0:59:00 > 0:59:02caper berries and sauteed potatoes.
0:59:02 > 0:59:05And finally Eddie "The Eagle" Edwards faces his food heaven
0:59:05 > 0:59:07or his food hell. Did he get his food heaven,
0:59:07 > 0:59:10popcorn with banana ice cream and chocolate sauce?
0:59:10 > 0:59:12Or his food hell, saag aloo with mussels,
0:59:12 > 0:59:14clams and spicy carrot salad?
0:59:14 > 0:59:17You can find out what he got at the end of the show.
0:59:17 > 0:59:19Next up is chef and cookery teacher
0:59:19 > 0:59:23Lesley Waters who is here with a tasty tart.
0:59:23 > 0:59:24What are you cooking?
0:59:24 > 0:59:27Your food's great, I love it, I love it, I love it.
0:59:27 > 0:59:31He'd call it a tart in his restaurant, it's a quiche to you.
0:59:31 > 0:59:36It's a quiche, a tart, whatever, but it's flavoured with crab and ginger.
0:59:36 > 0:59:38And it's one of my favourite recipes.
0:59:38 > 0:59:40For this, we're using shortcrust pastry,
0:59:40 > 0:59:43which you can buy ready made or you can make your own,
0:59:43 > 0:59:46we're going to be using a mixture of parsley and coriander -
0:59:46 > 0:59:51or you could just use parsley - some lovely ginger, white crab meat...
0:59:51 > 0:59:55- That's cos it's a posh one.- That's cos it's posh.- Slightly more money.
0:59:55 > 0:59:59- Yeah.- But it's OK, it's good.- Some sunflower oil, eggs, creme fraiche.
0:59:59 > 1:00:03And for the dressing, which is lovely, is some chilli,
1:00:03 > 1:00:06spring onions, sugar, soy sauce and some sunflower oil.
1:00:06 > 1:00:08And a bit of lime that you've got there.
1:00:08 > 1:00:10And the juice of a lime, thank you very much.
1:00:10 > 1:00:11Fire away, you need to do something first.
1:00:11 > 1:00:13I need to start to roll this out.
1:00:13 > 1:00:15But I love you being my kitchen slave.
1:00:15 > 1:00:18So what I'd like you to do first of all...
1:00:18 > 1:00:20- What am I doing? - ..is to peel some ginger for me.
1:00:20 > 1:00:24Now you can use just a small knife to do this, but I don't know if
1:00:24 > 1:00:28you've seen this, I don't know why, you can actually use a teaspoon.
1:00:28 > 1:00:29Come on, you don't use a teaspoon.
1:00:29 > 1:00:31That's for your coffee, what you on about?
1:00:31 > 1:00:34That's fine, look, it just comes away really, really easily.
1:00:34 > 1:00:37Obviously it works better on ginger that's not so knobbly.
1:00:37 > 1:00:39You mean it works better with a knife, darling?
1:00:39 > 1:00:42No, it doesn't, you can just rub it like that, rub it like that,
1:00:42 > 1:00:45- little tip.- Right, I'll do that.
1:00:45 > 1:00:47And I'm going to now roll this pastry out.
1:00:47 > 1:00:50And the thing to do is to be quite gentle with the pastry.
1:00:50 > 1:00:55Treat it with a bit of respect, and just gently tap it out first of all.
1:00:55 > 1:01:01And you can make this tart without baking it blind.
1:01:01 > 1:01:05But you do get a soggy bottom which I think in a tart is not good, OK?
1:01:05 > 1:01:06Yeah.
1:01:06 > 1:01:08So bake your tart blind,
1:01:08 > 1:01:11and that literally means to bake it with nothing in it.
1:01:11 > 1:01:14It's empty first of all so you get a really, really...
1:01:14 > 1:01:16How you getting on with that, James?
1:01:16 > 1:01:19I'm doing great, love, I'll be with you in half an hour.
1:01:19 > 1:01:21This is...
1:01:21 > 1:01:23You can actually, I was taught as well
1:01:23 > 1:01:26when I was working in London that the tartlets,
1:01:26 > 1:01:28if you actually put it in, before you bake it blind,
1:01:28 > 1:01:32roll it like that, nice and thin, pop it in your fridge to set
1:01:32 > 1:01:36and then you can fill it and pop it straight onto a hot tray in the oven
1:01:36 > 1:01:38and that way it'll cook the base,
1:01:38 > 1:01:40so you won't end up with a soggy bottom.
1:01:40 > 1:01:43Oh, right, OK. And also a lot of people say that you don't even
1:01:43 > 1:01:46need to bother putting a paper and baking things in it.
1:01:46 > 1:01:49If you let it rest long enough in the fridge
1:01:49 > 1:01:52and stick it in the freezer for about, I don't know, 15 minutes
1:01:52 > 1:01:54and get it nice and rested and chilled,
1:01:54 > 1:01:55in fact, you don't need to bother to put
1:01:55 > 1:01:58anything in it and when you bake it blind, it will just stand up.
1:01:58 > 1:02:01So what I'm now going to do is just continue rolling this
1:02:01 > 1:02:06until it's a little bit bigger than the flan ring here.
1:02:06 > 1:02:09And then I'm just going to pick it up
1:02:09 > 1:02:12and preferably not with my hands, just using the rolling pin.
1:02:12 > 1:02:14If you can put that ginger in there for me.
1:02:14 > 1:02:16You just want a quick blend, do you? Just chopped?
1:02:16 > 1:02:19What I want you to do, before you do that, hang on a second,
1:02:19 > 1:02:22is I want you to roughly chop that and throw it in...
1:02:22 > 1:02:25It's like Dermot in the kitchen! Look at this!
1:02:25 > 1:02:28..with some sunflower oil which is going to help this
1:02:28 > 1:02:29whole thing kind of go together.
1:02:29 > 1:02:31This is a bit of coriander and parsley mixed together?
1:02:31 > 1:02:33A bit of coriander and flat parsley.
1:02:33 > 1:02:37I'm now just going to lift this up, bring this into play.
1:02:37 > 1:02:39And just let that drop into that.
1:02:39 > 1:02:42The reason why you don't use your hands, it will break the pastry.
1:02:42 > 1:02:46Absolutely. And when you go around, just use your thumb and your finger
1:02:46 > 1:02:50and just press the pastry into the edge of the tin like that.
1:02:50 > 1:02:52It's looking good, my darling.
1:02:52 > 1:02:55Get in there with a spatula and just check it's all going round.
1:02:55 > 1:02:56Get in there with a spatula.
1:02:56 > 1:02:59And you might want to put a little more of the sunflower oil in there.
1:02:59 > 1:03:01And this is going to make a really, really
1:03:01 > 1:03:07nice paste that you can put on the bottom of your tart.
1:03:07 > 1:03:08So I'm just going to go round
1:03:08 > 1:03:13and just finish off the edge of the tart using my finger and my thumb.
1:03:13 > 1:03:17I'm going to roll off the excess pastry.
1:03:17 > 1:03:20And at this stage, you want to get the oven nice and hot
1:03:20 > 1:03:22and you want to prick the bottom with a fork.
1:03:22 > 1:03:25- You sound like Delia. - Yes! Prick the bottom with a fork!
1:03:25 > 1:03:30- I'm getting caught up here.- Right.
1:03:30 > 1:03:33And stick a bit of paper in and if you've got some dried lentils
1:03:33 > 1:03:37or beans which have been uncooked, or rice, you can put that in.
1:03:37 > 1:03:41Of course, before I bake this in a hot oven for about 15 minutes,
1:03:41 > 1:03:42it needs to relax in the fridge.
1:03:42 > 1:03:44So I'm going to give that to you.
1:03:44 > 1:03:46- Relax in the fridge.- OK.
1:03:46 > 1:03:49After it's had about 15 minutes relaxing in the fridge,
1:03:49 > 1:03:53that's important so your pastry doesn't shrink, you can then take
1:03:53 > 1:03:58your ginger and your parsley and you can place that on the bottom.
1:03:58 > 1:04:00Now, James, what I want you to do is chop those spring onions
1:04:00 > 1:04:03and chillies really finely and put them into there.
1:04:03 > 1:04:05Right. Lovely.
1:04:05 > 1:04:10All right, so this lovely ginger and this parsley with a little oil
1:04:10 > 1:04:16is going to go on the bottom of this cooked, cooled pastry case.
1:04:16 > 1:04:19And I'm now going to take the white crab meat
1:04:19 > 1:04:22and this is fresh crab meat, which is the best to use.
1:04:22 > 1:04:26In fact, actually, I have used canned white crab meat.
1:04:26 > 1:04:28Pasteurised crab meat is actually really good.
1:04:28 > 1:04:31I don't know how you feel, it's not bad, is it?
1:04:31 > 1:04:32It's not as good as fresh.
1:04:32 > 1:04:35The shelf life's more improved because it's been pasteurised.
1:04:35 > 1:04:39- But fresh has got a certain texture about it.- It has.
1:04:39 > 1:04:42And the white crab meat is really sweet and gorgeous in this.
1:04:42 > 1:04:45OK, so we're now going to make the filling, which is
1:04:45 > 1:04:50basically a couple of eggs and then something really naughty,
1:04:50 > 1:04:52which is going to be some creme fraiche.
1:04:52 > 1:04:55Not low fat creme fraiche, you want the full fat,
1:04:55 > 1:04:56you want the whole thing.
1:04:56 > 1:05:00And I'm not going to put salt in this, James, because the dressing
1:05:00 > 1:05:03that we're going to make has got soy sauce in it.
1:05:03 > 1:05:08And the crab is kind of naturally quite salty.
1:05:08 > 1:05:12- Is there a whisk anywhere we can use?- A whisk?- Let's have a whisk.
1:05:12 > 1:05:14Just so that we can use that. Thanks, babe.
1:05:14 > 1:05:15If you can whisk that for me.
1:05:15 > 1:05:18- I'll whisk that as well, anything else you want me to do?- Yes.
1:05:18 > 1:05:21- Wash up and all? - A little bit of black pepper.
1:05:21 > 1:05:22I like to see you working hard.
1:05:22 > 1:05:24All right, now, get rid of all those lumps, darling.
1:05:24 > 1:05:26My dad said lumps were all right
1:05:26 > 1:05:27as long as they were in the right places.
1:05:27 > 1:05:30Don't worry, I've got plenty of those.
1:05:30 > 1:05:35Right, now, drizzle that neatly and nicely over the tart, OK?
1:05:35 > 1:05:38Drizzle it neatly and nicely over the tart.
1:05:38 > 1:05:41I'm going to make the dressing which is a spring onion and the chillies,
1:05:41 > 1:05:45and the soy sauce going in there and also, the sunflower oil.
1:05:45 > 1:05:47This is a really simple dressing to do.
1:05:47 > 1:05:50If people didn't want to use creme fraiche, could they use double cream?
1:05:50 > 1:05:53Because that's like a classic Royale mix, what I call a Royale mix.
1:05:53 > 1:05:57They could use double cream, but the creme fraiche is really nice
1:05:57 > 1:06:00because it's got a bit of a bite to it. So lime going in there.
1:06:00 > 1:06:03Do you know what, you can tell you were a teacher at cookery school.
1:06:03 > 1:06:07- Look at all the rubbish!- Well, I've got you here to clear it up for me.
1:06:07 > 1:06:10- Mix it together. - What happens to this?
1:06:10 > 1:06:12This then goes into the oven
1:06:12 > 1:06:17and it takes about 25 to 30 minutes to cook, until it's set.
1:06:17 > 1:06:21Really everything is cooked there except the custard.
1:06:21 > 1:06:22And we've got one here.
1:06:22 > 1:06:24Don't make the mistake that I did before,
1:06:24 > 1:06:27- stick your hand underneath and the whole lot falls out.- Be careful.
1:06:27 > 1:06:30It's best, actually, James, to be honest with you,
1:06:30 > 1:06:32served warm or room temperature.
1:06:32 > 1:06:35- And we've got the dressing here now. - Look at that.
1:06:35 > 1:06:39I'm just going to spoon that dressing into the pot.
1:06:39 > 1:06:40You've really got to have the two together.
1:06:40 > 1:06:45The dressing works well because the crab itself is quite rich
1:06:45 > 1:06:48and the dressing is nice and sharp.
1:06:48 > 1:06:49We just cut a nice slice now.
1:06:49 > 1:06:51Do you think the best way to serve this is at room temperature?
1:06:51 > 1:06:54Put it in the fridge, it's kind of ruined.
1:06:54 > 1:06:58- Room temperature or straight out of the oven.- So remind us what that is?
1:06:58 > 1:07:00That was crab and ginger tart with an oriental dressing.
1:07:00 > 1:07:03A posh crab and ginger tart with oriental dressing,
1:07:03 > 1:07:04sounds good to me.
1:07:09 > 1:07:11Lovely. Right. Shall we have a taste of this?
1:07:11 > 1:07:15Have a taste, bring a knife around just in case you need some more.
1:07:15 > 1:07:18I'm looking forward to this, look at this, eh? I'll be mother.
1:07:18 > 1:07:21You be mother and you've got to have a bit of the dressing
1:07:21 > 1:07:23- so I'll do the dressing. - Do you know what we'll do?
1:07:23 > 1:07:25We'll just pass the whole thing down, there you go, just dive in.
1:07:25 > 1:07:29- Dive in, stick your fork in. - Let me give you some dressing.
1:07:29 > 1:07:33- Just spoon that over the top like that.- There you go, go on.
1:07:35 > 1:07:36Stick it on.
1:07:39 > 1:07:42- Pass it down. Tell me what you think.- Mmmm!
1:07:42 > 1:07:43That's how you should eat it.
1:07:43 > 1:07:48- That's a meal in a mouthful, that's gorgeous.- You like it?- Yeah.
1:07:48 > 1:07:51Really easy, actually, because you can do it ahead.
1:07:51 > 1:07:54It is best served at room temperature, though.
1:07:54 > 1:07:57I think it is, particularly like that,
1:07:57 > 1:07:58the minute you put eggs in it as well,
1:07:58 > 1:08:00and creme fraiche and double cream,
1:08:00 > 1:08:03a bit like a quiche, I think it should be served at room temperature
1:08:03 > 1:08:06- or straight out of the oven. It's much better.- Absolutely.
1:08:06 > 1:08:09Those different flavours going on, the crab and the spicy chillies.
1:08:09 > 1:08:10- You like that after the chicken livers?- Yes!
1:08:10 > 1:08:15- You approve of that one.- Sorry! - No, this is great.
1:08:15 > 1:08:18I love crab, it's got much more flavour than lobster.
1:08:18 > 1:08:21I think lobster's totally overrated, crab is a much nicer shellfish.
1:08:21 > 1:08:23Really is. The dressing is terrific.
1:08:23 > 1:08:26I'm not great on shellfish but that's beautiful.
1:08:26 > 1:08:27I like that one as well.
1:08:32 > 1:08:35All Lesley is saying is give quiche a chance!
1:08:35 > 1:08:37Now it's time for the omelette challenge and this week,
1:08:37 > 1:08:40Paul Rankin is taking on Francesco Mazzei
1:08:40 > 1:08:43and they're both quite quick at this so it shouldn't take too long.
1:08:43 > 1:08:45Let's get down to it, all the chefs that come on the show
1:08:45 > 1:08:48- battle against the clock and each other...- Is this in the Olympics?
1:08:48 > 1:08:50- It could be.- There we go.
1:08:50 > 1:08:53..to see how fast they can make a three egg omelette.
1:08:53 > 1:08:55He's only saying that because Paul is at the top of our board
1:08:55 > 1:08:57with 15.12 seconds.
1:08:57 > 1:08:58I could be a gold-medal winner.
1:08:58 > 1:09:01I always go on the show with the top ones.
1:09:01 > 1:09:04Francesco is on 22 seconds, usual rules apply,
1:09:04 > 1:09:06put the clocks on the screens, are you ready?
1:09:06 > 1:09:07Three, two, one, go.
1:09:13 > 1:09:15Ah, no!
1:09:16 > 1:09:17It is pretty quick though.
1:09:21 > 1:09:24You've got about the same concentration on their faces.
1:09:30 > 1:09:32Oh!
1:09:32 > 1:09:35- I slipped at the start there. - You did. False start, I think.
1:09:35 > 1:09:39- Just coming out of the blocks. I didn't put my spikes in.- Right.
1:09:39 > 1:09:41Let's have a taste.
1:09:41 > 1:09:46- You're really going to taste that. - Are they really edible?- No.
1:09:46 > 1:09:48I love my omelettes like that.
1:09:48 > 1:09:53I've got to have tablets before I do this show. Right. Francesco.
1:09:55 > 1:09:56Where are you, anyway?
1:09:58 > 1:10:01Where are you? There. 22.52. You did it...
1:10:03 > 1:10:05You did it quicker.
1:10:06 > 1:10:08Oh, good.
1:10:08 > 1:10:11- You did it quicker than anybody else on there.- Really?
1:10:11 > 1:10:14But don't get too confident, because you're still down here.
1:10:14 > 1:10:18- 22.16. Which puts you around there. - There is improvement.
1:10:18 > 1:10:22Respectable time, there you go. Paul Rankin, did you beat your time?
1:10:22 > 1:10:24No, I had a few little stumbles there.
1:10:26 > 1:10:29You know, I picked up an injury last week.
1:10:29 > 1:10:32You still were close, you more or less would have got in the top 10
1:10:32 > 1:10:34but you did it in 19.56.
1:10:34 > 1:10:36Still no good.
1:10:41 > 1:10:43Yeah, very fast omelettes there.
1:10:43 > 1:10:47Now time for Angela Hartnett who is cooking up a nice bit of steak.
1:10:47 > 1:10:48So, what are we cooking?
1:10:48 > 1:10:51We're going to do some lovely sauteed potatoes
1:10:51 > 1:10:52with garlic and rosemary.
1:10:52 > 1:10:54We're going to take the tomatoes, blanche them,
1:10:54 > 1:10:57just to take the skin off and take the seeds out,
1:10:57 > 1:10:59- then roast this beautiful piece of rib eye.- Lovely.
1:10:59 > 1:11:03- And serve it with some sauteed spinach.- So, fire away, then.
1:11:03 > 1:11:05- I will get you to do those. - I'm going to do something.
1:11:05 > 1:11:07So this is just concasse, the tomatoes.
1:11:07 > 1:11:09Basically take the skin off,
1:11:09 > 1:11:11probably only three is fine while I do the potatoes.
1:11:11 > 1:11:13So, we obviously know you from...
1:11:13 > 1:11:16First of all, you were probably in Hell's Kitchen, is that...
1:11:16 > 1:11:18I think so, yeah, that's probably
1:11:18 > 1:11:20the first big thing I did with Gordon, yeah.
1:11:20 > 1:11:22But you've been cooking a long, long time.
1:11:22 > 1:11:25Not first of all, you started cooking, what did you do first?
1:11:25 > 1:11:28I studied history, actually, of all things, bizarrely enough.
1:11:28 > 1:11:30I just did the degree, I wanted to do it
1:11:30 > 1:11:33and I started working in a pub and then a restaurant and then went
1:11:33 > 1:11:36to Barbados for a bit and then came back and started working for Gordon.
1:11:36 > 1:11:38- Like you do.- Like you do.
1:11:38 > 1:11:42I was very...what's the word, I was very unskilled at the time.
1:11:42 > 1:11:46But it was in his first year, so he was taking anyone then.
1:11:46 > 1:11:48Now he can be a lot more choosy, so I got a job
1:11:48 > 1:11:51and the rest is history as they say.
1:11:51 > 1:11:53We're cooking today, so what's happening with our potatoes?
1:11:53 > 1:11:56I've just cut the potatoes, they're partly cooked already.
1:11:56 > 1:11:58These are partly or fully cooked?
1:11:58 > 1:12:00Partly cooked so it's just, continue cooking them in there.
1:12:00 > 1:12:03A little bit of olive oil, a touch of salt,
1:12:03 > 1:12:06and then we add a bit of rosemary and crushed garlic.
1:12:06 > 1:12:09- Right.- And they can stay there even when they're coloured
1:12:09 > 1:12:11and stuff, you can just leave them in the pan.
1:12:11 > 1:12:13This is the type of food you serve the restaurant?
1:12:13 > 1:12:16Yeah, we do the potatoes for lunch menus, you know, very easy,
1:12:16 > 1:12:20very relaxed. I think people want a lunch service that's quick,
1:12:20 > 1:12:22they don't want to be there all day so you want something simple
1:12:22 > 1:12:25and light, I think so many people are going for
1:12:25 > 1:12:27much more lighter cooking these days.
1:12:27 > 1:12:30They're not, they don't want loads of heavy sauces and stuff like that.
1:12:30 > 1:12:31I find, anyway.
1:12:31 > 1:12:34Now, the ribeye, tell us a little bit about that.
1:12:34 > 1:12:36- I call it the chef's steak, really. - Yeah, I think so.
1:12:36 > 1:12:39I mean people, everyone naturally presumes fillet's the best
1:12:39 > 1:12:41because it's the leanest cut, but I think flavour-wise,
1:12:41 > 1:12:45I think you get a beautiful ribeye, I think you can't beat it
1:12:45 > 1:12:47because it's got that amazing piece of fat going through it
1:12:47 > 1:12:51which gives it such tenderness... God, that's spitting now.
1:12:51 > 1:12:54Some really tender flavour and it gives it...
1:12:54 > 1:12:56Great for cooking, it's very moist.
1:12:56 > 1:12:59I was brought up on a farm and they always said that the most
1:12:59 > 1:13:03- amount of work the animal does is generally the tastiest.- Yeah.
1:13:03 > 1:13:06But the reason why people choose fillet, it does the least amount
1:13:06 > 1:13:08of work so it's the tenderest, but not necessarily true.
1:13:08 > 1:13:11No, I go out and buy for myself, I'd always buy ribeye.
1:13:11 > 1:13:13I think it's just a much nicer flavour.
1:13:13 > 1:13:16And do you think beef has got better in the UK over the years?
1:13:16 > 1:13:18Oh, God, thank God it has.
1:13:18 > 1:13:20I think about five years ago, we were going through a stage
1:13:20 > 1:13:24where beef was just, it didn't taste of anything. It wasn't being hung.
1:13:24 > 1:13:26That had a lot to do with foot and mouth,
1:13:26 > 1:13:28it wasn't a great time for British beef at all.
1:13:28 > 1:13:33But now, I think you find in a lot more small farms,
1:13:33 > 1:13:35doing it all themselves, it's great.
1:13:35 > 1:13:39- Just going to turn it over. - We've got a sink if you want to wash your hands.
1:13:39 > 1:13:41- Perfect. You saying I'm dirty? - No, I've never said that!
1:13:41 > 1:13:45- Trying to keep clean, neat. - Never said that at all!
1:13:45 > 1:13:48- I'll get Gordon on you. - I know, tell me about it!
1:13:48 > 1:13:50We've got in here some caper berries,
1:13:50 > 1:13:53because I think they give a real acidity to it,
1:13:53 > 1:13:54some olives, going to add the olive oil.
1:13:54 > 1:13:57And a touch of, rather than white wine,
1:13:57 > 1:14:00I like a bit of red wine because I think it goes nicely with beef.
1:14:00 > 1:14:04- Right.- And that's another thing we're doing, we're cutting back
1:14:04 > 1:14:08on these veal-based sauces, making stuff much lighter and fresher.
1:14:08 > 1:14:11It always used to be quite heavy sauces and that sort of thing.
1:14:11 > 1:14:13Yeah, exactly. Just going to let those cook...
1:14:13 > 1:14:16Do you think that's the secret with a Michelin star,
1:14:16 > 1:14:17keep it very, very simple?
1:14:17 > 1:14:19A lot of people think a Michelin star
1:14:19 > 1:14:21is very complicated and complex.
1:14:21 > 1:14:23Yeah, I think people are misled by that.
1:14:23 > 1:14:27I mean, I recently went to Paris and we went to a recent three-star.
1:14:27 > 1:14:29And it was simple beyond belief.
1:14:29 > 1:14:31But cooks don't necessarily presume that, they think
1:14:31 > 1:14:33you've got to have 20 ingredients on the plate,
1:14:33 > 1:14:36everything sticking out at an angle. But at the end of the day,
1:14:36 > 1:14:38it's what it tastes like, that's what you remember.
1:14:38 > 1:14:41You don't remember all the bits and bobs that go necessarily with it.
1:14:41 > 1:14:44Going to add a little bit of butter to that as well.
1:14:44 > 1:14:48Cook it off for a couple of minutes. How you doing with those tomatoes?
1:14:48 > 1:14:49I'm catching you up, yeah.
1:14:49 > 1:14:52- Now, you're travelling quite a lot nowadays.- Yeah.
1:14:52 > 1:14:53Travelling quite a lot nowadays,
1:14:53 > 1:14:56backwards and forwards over the water to the States.
1:14:56 > 1:14:58Is that where the new restaurant's going to be?
1:14:58 > 1:15:01Yeah, we're opening a new restaurant in a place called Boca Raton,
1:15:01 > 1:15:04which is in Florida. It's going to be very...
1:15:04 > 1:15:08- Do you know what that translates to? - No.- I did a bit of research on that.
1:15:08 > 1:15:12- Mouth of the rat.- Nice, really nice. I bet Gordon knew that.
1:15:12 > 1:15:16- So it's like, let's give the mug's job to Angela.- Yeah, yeah.
1:15:16 > 1:15:20Send her, she'll be all right, she won't know. Thanks(!)
1:15:20 > 1:15:24So, yeah, that's going to open up in November, a great time
1:15:24 > 1:15:27to open up when it's freezing here, I'll be out in the Florida sunshine.
1:15:27 > 1:15:29And that links us up with Kevin,
1:15:29 > 1:15:32- because you've got a restaurant over there as well.- Yeah, in Florida.
1:15:32 > 1:15:34And then opening one in California next year.
1:15:34 > 1:15:37- So you've got a bit of competition there.- Well, that's quite far.
1:15:37 > 1:15:39Yeah, it is, we're OK, we're OK.
1:15:39 > 1:15:41- We won't fight yet. - That's the thing about the States,
1:15:41 > 1:15:45you think it's all near but it's five hours away or something.
1:15:45 > 1:15:46Just going to put the... Actually,
1:15:46 > 1:15:49- I've done something wrong here, never mind.- What have you done?
1:15:49 > 1:15:51I'm glad you said that, not me.
1:15:51 > 1:15:52Normally I would have put the olives,
1:15:52 > 1:15:54capers, tomatoes just in the pan.
1:15:54 > 1:15:56I'm just going to put the tomatoes now.
1:15:56 > 1:15:59- Cooking is ad-libbing, isn't it? - It is when you're live.
1:15:59 > 1:16:00I'm going to cook this quite rare
1:16:00 > 1:16:03- so we're going to let that drain there.- Right, OK.
1:16:03 > 1:16:05We're going to drain our little potatoes.
1:16:05 > 1:16:08Can you see, just to get a nice little flavour, nice colour.
1:16:08 > 1:16:11Put those there.
1:16:11 > 1:16:13But if you didn't want to take the skins off these,
1:16:13 > 1:16:14you could leave them on?
1:16:14 > 1:16:17Oh, yeah, course you can, that's no problem at all.
1:16:17 > 1:16:19Just going to get rid of that oil.
1:16:19 > 1:16:22And then we're going to use the same pan, we're just going to
1:16:22 > 1:16:24saute that bit of spinach.
1:16:24 > 1:16:26If you can get rid of that oil for me,
1:16:26 > 1:16:29just leave a little bit, and then the pan back on, please.
1:16:31 > 1:16:34OK, and then what you would normally do is add your olives
1:16:34 > 1:16:35and capers but as I've forgotten,
1:16:35 > 1:16:37we're just going to add our little tomatoes.
1:16:40 > 1:16:42- Fry those off nice quickly. - Yeah, straight in there.
1:16:42 > 1:16:46- Goes into the vinaigrette. - Oh, right.- See?
1:16:49 > 1:16:52You could make a good commis, you clear up very well.
1:16:52 > 1:16:54Thanks very much. Cheers. Thanks a lot.
1:16:54 > 1:16:57Normally you have to scream at a cook about 10 times to clear it.
1:16:57 > 1:16:59Don't make a habit of it, I'll get you back later on.
1:16:59 > 1:17:02- Omelette challenge, we'll prove that.- Oh, don't.
1:17:02 > 1:17:05Apparently Kevin lost last time so I think...
1:17:05 > 1:17:07Kevin, Kevin got the mick taken out of him.
1:17:07 > 1:17:12I got the brunt of it the last time I was on the show. So be nice.
1:17:12 > 1:17:15Kevin's practised, apparently the rumours are,
1:17:15 > 1:17:17I've been hearing he was in here at 7am this morning.
1:17:17 > 1:17:20- He was in here before me at 4am, I think.- Really? OK!
1:17:20 > 1:17:22Now just drain that quickly.
1:17:25 > 1:17:29- Switch off the old heat for you. - Thank you. Conserve energy.
1:17:29 > 1:17:30Very, very simple little dish,
1:17:30 > 1:17:33the spinach sauteed off just in the juices from the pan.
1:17:33 > 1:17:36Yeah, very lightly. And then we've got this beautiful...
1:17:36 > 1:17:38And this is where the ribeye comes into its own.
1:17:38 > 1:17:41It's that mixture of fat and... that combination of the two.
1:17:41 > 1:17:43Yeah, I think it is, I think people...
1:17:43 > 1:17:45Oops.
1:17:45 > 1:17:47I'm just going to put three or four nice slices.
1:17:47 > 1:17:50My dad would say, that was still walking around in the farmyard!
1:17:52 > 1:17:54- Where is your dad, where is he? - Where is he? Look at that.
1:17:54 > 1:17:58OK, now we're just going to put a bit of the dressing on top.
1:17:58 > 1:18:00Look at that.
1:18:00 > 1:18:04And then you can always serve the rest on the side. OK. Simplicity.
1:18:04 > 1:18:06So remind us what it is again.
1:18:06 > 1:18:09So you got a roasted ribeye of beef with a vinaigrette of capers,
1:18:09 > 1:18:12- olives and tomatoes, and roasted new potatoes.- Delicious.
1:18:18 > 1:18:21- Right. The real test is over here. - Exactly.
1:18:21 > 1:18:24Everyone saying they like fish all morning, so that's a good choice.
1:18:24 > 1:18:27- No, I love a bit of steak as well. - Thanks for that.
1:18:27 > 1:18:30- Especially for breakfast.- I love my steak cooked like that.- Do you?
1:18:30 > 1:18:32Yeah, you've got to have it.
1:18:32 > 1:18:33Tell us what you think.
1:18:33 > 1:18:36I'm just going to embarrass myself and put a great big bit in my mouth.
1:18:36 > 1:18:38Talked about British beef, it has got a lot better.
1:18:38 > 1:18:41- The flavour's amazing.- There's beef from Argentina, Uruguay.
1:18:41 > 1:18:43Of course not forgetting the bloke at the end,
1:18:43 > 1:18:45- because he won't let me forget. - No, no!- Irish beef as well.
1:18:45 > 1:18:48Yeah, and we've got good old Scottish beef, the Highlands beef.
1:18:48 > 1:18:52I mean, it is, beef is just... and it needed as well.
1:18:52 > 1:18:55With the BSE before, it was just horrible for the farmers.
1:18:55 > 1:18:58- What do you reckon?- Really good.
1:18:58 > 1:19:01Look at these lot diving in, as if they haven't been fed.
1:19:01 > 1:19:03Haven't had any breakfast!
1:19:03 > 1:19:07- They didn't get a bacon sandwich earlier.- It's so light and summery.
1:19:07 > 1:19:10I think so, people always think tomatoes, olives with lamb,
1:19:10 > 1:19:12but I think it's nice to change it around a bit.
1:19:12 > 1:19:14- It's so nice not to serve a heavy sauce with it as well.- Exactly.
1:19:14 > 1:19:15Delicious.
1:19:20 > 1:19:22Great chef, great steak.
1:19:22 > 1:19:25Now, when Eddie the Eagle came to the studio to face his
1:19:25 > 1:19:28food heaven or food hell, he had a desire for desserts,
1:19:28 > 1:19:31but said mussels made him miserable so let's see what he actually got.
1:19:33 > 1:19:36It's that time we've all been EAGLE-LY awaiting. Get it?
1:19:36 > 1:19:38EAGLE-LY awaiting. Ohhh!
1:19:38 > 1:19:44Well, Eddie, will you be facing your food heaven or your food hell?
1:19:44 > 1:19:47Your heaven are all these delicious things here, there's popcorn,
1:19:47 > 1:19:49there's lots of sugar with some sugar, some more sugar
1:19:49 > 1:19:53and a bit of honey, some chocolate and some cream,
1:19:53 > 1:19:56bananas with coconut yoghurt, a bit of vanilla,
1:19:56 > 1:19:59- a bit of sugar and some popping candy just for fun.- Lovely.
1:19:59 > 1:20:01That's food heaven. Or will it be food hell,
1:20:01 > 1:20:06mussels, clams, loads of spice, chillies, coriander,
1:20:06 > 1:20:11some flatbread, onions and a raw carrot salad.
1:20:12 > 1:20:14What do you think you're going to get, Eddie?
1:20:14 > 1:20:17I think they're going to be really nice to me and give me
1:20:17 > 1:20:20a nice sweet finish, so I think they're going to go for heaven.
1:20:20 > 1:20:23Do you know, it's one of those days, you meet somebody
1:20:23 > 1:20:26and you think, if it was going to be hell, the world is a rotten place.
1:20:26 > 1:20:28Of course it's going to be heaven!
1:20:28 > 1:20:31Of course it's going to be heaven, let's get rid of this stuff here.
1:20:31 > 1:20:34Yes, you got your food heaven, we're going to make some popcorn
1:20:34 > 1:20:37and we're going to make some ice cream and various bits and pieces.
1:20:37 > 1:20:39You have got an extraordinary sweet tooth.
1:20:39 > 1:20:43- Yes, I eat eight cakes a day some days.- Pardon?
1:20:43 > 1:20:46- I eat eight cakes a day some days. - What, with the sandwiches?
1:20:46 > 1:20:49- And your egg sandwiches? - And my egg sandwiches.
1:20:49 > 1:20:52- I love Chelsea buns, drippers. - I wouldn't get a cab with you.
1:20:52 > 1:20:56Anyway, right. This is for you, Andi.
1:20:56 > 1:20:59Banana ice cream, chop those bananas up,
1:20:59 > 1:21:02there's some vanilla and almond milk, that's yours.
1:21:02 > 1:21:04Theo, could you make some chocolate sauce for me?
1:21:04 > 1:21:06Big quantities, there's a pan there for you.
1:21:06 > 1:21:08I'm going to start the popcorn.
1:21:08 > 1:21:13Popcorn is pretty easy. We get a nice pot over here, and away we go.
1:21:13 > 1:21:16Now, this is... Yeah, use that one, it's smaller.
1:21:16 > 1:21:19A little bit of oil, turn the heat up.
1:21:19 > 1:21:22Some people don't use oil, I use oil, I think it works a lot better.
1:21:22 > 1:21:24And then you add this popcorn, but look small it is.
1:21:24 > 1:21:27- It looks tiny, doesn't it?- Yeah. - And you know why they look small?
1:21:27 > 1:21:31And I never knew this till today. There's two types of popcorn.
1:21:31 > 1:21:34There's one called snowflake and there's one called mushroom.
1:21:34 > 1:21:38And the mushroom one is bigger. Isn't that amazing?
1:21:38 > 1:21:41See, Eddie is not impressed by my food fact in any way, shape or form.
1:21:41 > 1:21:43What do you get at the cinema?
1:21:43 > 1:21:47What is amazing, I don't know if we call you Eddie the Eagle today
1:21:47 > 1:21:50or Eddie the Pelican because I've never seen anybody eat so much.
1:21:50 > 1:21:53- Oh, yeah.- You've done really well, haven't you?
1:21:53 > 1:21:57- And I've still got room for more. - That's good.
1:21:57 > 1:22:00So the popcorn is going to pop, the chocolate sauce is being made
1:22:00 > 1:22:02with equal quantities of cream and chocolate.
1:22:02 > 1:22:04Andi's going to cut some bananas
1:22:04 > 1:22:06and they just go in the freezer, and you freeze the bananas
1:22:06 > 1:22:08and because they're frozen,
1:22:08 > 1:22:10when you puree them, it makes the ice cream,
1:22:10 > 1:22:12you don't have to worry about blending.
1:22:12 > 1:22:14So they don't take long to freeze, then?
1:22:14 > 1:22:16Well, these are going to take... there's some frozen,
1:22:16 > 1:22:17we just show you how to do it.
1:22:17 > 1:22:20Some coconut yoghurt and some almond milk,
1:22:20 > 1:22:22because I don't drink very much milk. I know you love milk.
1:22:22 > 1:22:26- I love milk.- But dairy-free ice cream.- Eddie, you love everything.
1:22:26 > 1:22:28I do!
1:22:28 > 1:22:30Now, in this pot here, I'm going to put
1:22:30 > 1:22:32a few things that you quite like.
1:22:32 > 1:22:34I'm going to put some butter...
1:22:34 > 1:22:37in there. And then I'm going to put into that some sugar...
1:22:37 > 1:22:41of the brown colour. And some sugar of the white colour.
1:22:41 > 1:22:44And I'm going to put in, if there's not enough sweetness
1:22:44 > 1:22:48- and sugar in there, I'm now going to put in some honey.- Lovely.
1:22:48 > 1:22:51And if you listen carefully on your right-hand side, Eddie,
1:22:51 > 1:22:54- you'll hear the corn is a-popping. - Starting to pop.
1:22:54 > 1:22:55That to one side.
1:22:55 > 1:22:57Get rid of all that, Theo, if you can, please,
1:22:57 > 1:22:59I will wash my hands.
1:23:00 > 1:23:03And, so, now what we've got, of course, Eddie,
1:23:03 > 1:23:07is we have the perfect Saturday night in, don't we?
1:23:07 > 1:23:11- We have popcorn and we've got your new DVD.- Great!
1:23:11 > 1:23:13Yes! What's your DVD called again?
1:23:13 > 1:23:17- Eddie The Eagle. The movie.- Yes.
1:23:17 > 1:23:20- And it's the story of? - Eddie the Eagle.- Yes.
1:23:21 > 1:23:26- And the craziness of actually jumping that far?- Yes, yes.
1:23:26 > 1:23:28I have to say, I really mean this, I watched it last night
1:23:28 > 1:23:31and I was, there was parts where I thought, how extraordinary.
1:23:31 > 1:23:35I mean, that journey around the world, amazing.
1:23:35 > 1:23:37This is what I've always wanted to do on television.
1:23:37 > 1:23:40This will really annoy the producer. Watch this! Wheeyyy!
1:23:41 > 1:23:43We'll do that a bit more.
1:23:43 > 1:23:46So, in here, my pot here, I've got this mixture.
1:23:46 > 1:23:48And it's not dissimilar to what James was just doing before
1:23:48 > 1:23:50with honeycomb, it's the same way,
1:23:50 > 1:23:52butter, sugar, brown sugar and honey.
1:23:52 > 1:23:55Bring the whole lot to the boil and I'm going to add
1:23:55 > 1:23:58some bicarb of soda to it and then we're going to coat the popcorn.
1:23:58 > 1:24:02The reason was, the inspiration for this dish, when I was a kid
1:24:02 > 1:24:05in Australia, we had these things called lolly gobble bliss bombs.
1:24:05 > 1:24:09- Lolly gobble bliss bombs?- Lolly gobble bliss bombs. And they were...
1:24:09 > 1:24:12Look at that, go, Andi! Puree away.
1:24:16 > 1:24:21And then you... I can never work out how to make it.
1:24:21 > 1:24:23And this is how you make it.
1:24:27 > 1:24:29How much do you need, is that enough?
1:24:29 > 1:24:31- A few more, go, put the bananas in. - You want it all?
1:24:31 > 1:24:34If it's ice cream, it's ice cream.
1:24:34 > 1:24:36- A bit at a time...- Is it ice cream?
1:24:36 > 1:24:38BLENDER WHIRS LOUDLY Sorry, what did you say?!
1:24:38 > 1:24:40I thought you were going to help me.
1:24:43 > 1:24:45That's enough.
1:24:47 > 1:24:51You know, that little jar of stuff.
1:24:51 > 1:24:54And this is why I love modern food.
1:24:54 > 1:24:56If you consider... Thanks, Andi, that will do now.
1:24:56 > 1:24:59All right, all right, calm down!
1:24:59 > 1:25:02Wow! The noise in here today is quite amazing.
1:25:02 > 1:25:05- It's your ice cream.- Right, so, now.
1:25:05 > 1:25:06We're going to add to this,
1:25:06 > 1:25:09we're going to let that come to the boil, going to add to this.
1:25:09 > 1:25:11Because what happens is, when you make a coating for popcorn,
1:25:11 > 1:25:14you can do this with any flavour you like... Could you grab me
1:25:14 > 1:25:16a big bowl from down there, please, Theo?
1:25:16 > 1:25:19You can do this with any flavour you like. Drop it on that board.
1:25:19 > 1:25:23You can do strawberry jam if you wanted to. Do the same process.
1:25:23 > 1:25:27So you put your popcorn in a bowl, just like that. No salt, no sugar.
1:25:27 > 1:25:30Wheeyy! And then you add your bicarb to this mixture.
1:25:30 > 1:25:32It starts to fluff up.
1:25:32 > 1:25:36And then you pour this mixture across the top of the popcorn.
1:25:37 > 1:25:40- There we go.- All right. - So it's almost...
1:25:40 > 1:25:41The corn over there is popping away.
1:25:41 > 1:25:44- How is your ice cream going? - Here you go, love, it's over there.
1:25:44 > 1:25:46Could you pass... There's a nice plate there with a cup.
1:25:46 > 1:25:50- The thing he just cleared away? - Is that Theo, carried it away?
1:25:50 > 1:25:53And then you mix this together, how's it looking so far, Eddie?
1:25:53 > 1:25:56- It looks lush.- Looks all right? There you go.
1:25:56 > 1:25:59So you stir up, just say right now, if you're doing this at home,
1:25:59 > 1:26:02everybody, be really careful because that is quite hot.
1:26:02 > 1:26:03It cools down pretty quickly.
1:26:03 > 1:26:06It's so funny, the popcorn's still going over there!
1:26:06 > 1:26:08- Having a nice time! - It's still popping.
1:26:08 > 1:26:12So what we've used here is we've used snowflake popcorn
1:26:12 > 1:26:14rather than mushroom popcorn.
1:26:14 > 1:26:16I love your quiet look,
1:26:16 > 1:26:18look how excited he is about this! More sugar!
1:26:18 > 1:26:20- I'm salivating as we go. - Licking your lips.
1:26:20 > 1:26:23So now, this has got this lovely crust, and you let it cool,
1:26:23 > 1:26:26and it will go, it's all sticky. Be careful, it's hot.
1:26:26 > 1:26:28Just have some of that.
1:26:28 > 1:26:31Delicious. That's like cinema popcorn.
1:26:31 > 1:26:32It is like cinema popcorn.
1:26:32 > 1:26:37And of course, you can be sitting at home watching that. Right, now.
1:26:37 > 1:26:40- You want another spoon? - No, no, just do this.
1:26:40 > 1:26:44- There, spoon on top. There you go. - Not that kind of party.
1:26:44 > 1:26:48This on top. Chocolate sauce, please, Theo.
1:26:48 > 1:26:50- Chocolate sauce.- Yes, please.
1:26:50 > 1:26:51Spoon of chocolate sauce.
1:26:53 > 1:26:57God, I mean, what a great day we've had so far, eh?
1:26:57 > 1:27:00- It just gets better and better. - Do we get more wine?
1:27:00 > 1:27:02We're going to get more wine. Have some of that first.
1:27:02 > 1:27:04It's so exciting! Good here, innit?
1:27:04 > 1:27:07Here's the fun bit, here we go, fun bit, everybody, popping candy,
1:27:07 > 1:27:10- just for a bit of fun.- So loud!
1:27:10 > 1:27:13- Eat away, there, guys, if you like. Look at that.- The colour of that!
1:27:13 > 1:27:17- Eddie, what do you think of the popcorn?- Lush, beautiful.
1:27:17 > 1:27:20- Lush!- Have you tried the ice cream? Have you tried the ice cream?
1:27:20 > 1:27:24- Haven't tried the ice cream yet. - Get in there, here we are.
1:27:24 > 1:27:26- Give him a spoon. - Get in there, get in there.
1:27:26 > 1:27:28Cheers.
1:27:28 > 1:27:31This is, the muscatel, this is gorgeous just like this.
1:27:31 > 1:27:33Haven't tried it yet. It smells amazing.
1:27:33 > 1:27:36- Have you had a nice first show? - I've had a lovely first show.
1:27:36 > 1:27:39You kept your world record, which is really good.
1:27:39 > 1:27:40Well, it was a bit of a disaster.
1:27:40 > 1:27:43Eddie set a new world record for Saturday Kitchen
1:27:43 > 1:27:45with the fact that he's eaten more than anybody else.
1:27:45 > 1:27:50But that's just one of those things. But you're happy now?
1:27:50 > 1:27:53- Mm, that's delicious.- There we are. That's one of those...
1:27:53 > 1:27:55- Oh, wow.- All right, isn't it? - Beautiful.
1:27:55 > 1:27:58The thing is, bananas and chocolate sort of work.
1:27:58 > 1:28:00But bananas, caramel and chocolate,
1:28:00 > 1:28:02and then you get some muscatel on top of that.
1:28:02 > 1:28:04Strangely enough, it's not that sweet.
1:28:04 > 1:28:07There's no sugar in the banana ice cream, it's coconut yoghurt.
1:28:07 > 1:28:09And the chocolate's that lovely dark chocolate.
1:28:09 > 1:28:11It's a little party happening over here.
1:28:11 > 1:28:13It's going to be a lovely little party going on here.
1:28:18 > 1:28:20So Eddie eats eight cakes a day?
1:28:20 > 1:28:22That's a proper sweet tooth right there.
1:28:22 > 1:28:24I'm afraid that's all we've got time for on today's show.
1:28:24 > 1:28:27I hope you've enjoyed looking back at some of the delicious recipes
1:28:27 > 1:28:29from the Saturday Kitchen archives.
1:28:29 > 1:28:32I certainly have. Have a great week and we'll see you very soon.