20/08/2017 Saturday Kitchen Best Bites

Good morning. Over the next 90 minutes, we're going to serve you up

a seriously mouth-watering menu of fantastic food, so sit back, relax

and get ready to enjoy another helping of brilliant Best Bites.

Welcome to the show. It's time for another serving of top chefs,

inspired food, with a spoonful of celebrity guests to stir things up.

Coming up on today's show,

James Martin cooks French onion soup for Olly Murs,

Cyrus Todiwala is here with a Persian-Indian curry,

he cooks a traditional pathia with tomatoes, tamarind and spices

and then serves it with a whole sea bass stuffed with spiced prawns.

Lesley Waters shows off her modern take on a quiche.

She fills a tart case with ginger and parsley and then sprinkles in

white crab meat and finishes with eggs and creme fraiche

before baking it in the oven. Francesco Mazzei and Paul Rankin

battle it out on the omelette challenge hobs.

Paul is looking to beat his own time to keep first place.

Then it's over to Angela Hartnett who's keeping things simple.

She pan-fries ribeye steak

and serves with a red wine vinaigrette,

tomatoes, olives, caper berries

and sauteed new potatoes. And finally, Eddie "The Eagle" Edwards

faces his food heaven or food hell.

Did he get his food heaven, popcorn with banana ice cream

and chocolate sauce, or his food hell, saag aloo with mussels,

clams and spicy carrot salad?

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

But, first, it's over to the amazing Michael Caines, who's cooking

a dish of magnificent mullet.

Michael Caines - you've got to build his appetite up, anyway.

-How you doing?

-I'm great, thanks. Lovely to be back.

What are we going to do, then?

We've got beautiful red mullet which we're going to pan-roast

and then we've got, for the tomato sauce, the shallots, which

we're going to chop, and the fennel seed and then the tomato itself.

We're going to make a lovely beurre noisette with some butter.

Another is Thai puree, which is lemon grass, ginger, garlic,

and then we've got madras curry powder

and some saffron which we're going to put in there, too.

-You want me to start chopping some ingredients over here?

-Yeah.

I'll do that for you.

We're going to start off with the sauce itself.

We have some butter here, which I'll put into the pan.

-And we're going to add...

-Do you want me to do some ginger?

-Yeah.

You can grate this but because we're going to blend it after,

it doesn't really matter.

You want those lovely aromats coming out from the lemon grass,

which is lovely, it's really fantastic.

Where does the idea of this recipe come from?

It's a bit of a mix and match, particularly the dressing as well,

this beurre noisette dressing.

This comes from a guy called Alain Passard.

Famous French chef in...France. One of my chefs worked with him

and brought it back and it's just beautiful.

It's lovely the way that the spices go so well together.

Saffron gives a lovely bit of colour as well. Put that in.

Cook out your spice. As you know, it just gets the flavours going.

We've got some madras curry powder there.

And just going to cook that out before we add

some lime citrus at the base, some base acidity.

-Which is going to be great, too.

-Got some diced onions there,

which I know you're going to pop those through.

We're going to pop that in here.

Cooking out your spice and then adding fresh lime juice.

And that's going to give some lovely base acidity.

Squeeze out your limes. You can do that separately.

And now we're going to add the beautifully chopped onions.

About Gidleigh Park,

it really is sort of standing there as the two-star Michelin.

You've been there how long now?

It's 19 years this year.

Already into my 20th year

and in that time, we've had two stars for 15 years.

And you've had some famous guests as well. You've been down there.

-I have indeed. Excellent.

-Fabulous.

In there, I've got some fish stock.

That's going to cook out for quite a long time.

We've already got some made here. Blend that,

and while you're doing that, I'll get on to the beurre noisette.

You've just put the fish stock in there

and then we cook that for how long?

That cooks down for 45 minutes, half an hour.

Then we're going to blend it to a puree

and you're going to need a bit of muslin cloth or leave it to strain

on a sieve to just take some of the liquid away. And because we've got

some already made, it's just this lovely Thai paste, you can use it

with other fish as well, which I'll talk about in a bit.

Going to make a noise for a little bit.

-You blend this into a puree and pass it through a sieve?

-Yeah.

The dressing - this is what people are going to find fascinating.

Yeah, this is great. In here, I'm going to make a beurre noisette.

When you burn butter, nut brown,

and if you don't burn it enough, it stays quite fatty,

so the secret here is get a lovely noisette brown, we've got

your chopped shallots and I've got some fennel seed here.

You can chop that, but I'm not going to.

I'll just season the fish, just one side on the mullet

and I'll get that ready to go in the pan. I'm going to pan-roast that

with some olive oil.

If you're putting it in a hot pan, always put it skin side down

away from yourself,

but also just hold it a few seconds if you're using a hot pan.

If you're using a cold pan, you can put it in and bring it off

and it won't curl.

Red mullet prized all over Europe.

You can catch them round the UK now.

Southwest in particular very popular.

We got the best fishing coast in Europe, really.

It really is quite exceptional.

The array of seafood you get off the south coast is just fabulous.

If you get it whole, use the liver of the red mullet.

It's really nice and it's a very strong flavour.

We've got a bit of chopped thyme. You've done it all for me.

Fantastic. That's what I love about this show.

So, beurre noisette. Nice pan-roasting of the mullet.

You can cut the skin but it's fine. This nice deep, deep noisette,

that lovely nutty flavour with fish is stunning.

Now we're going to add our fennel seed,

which we're going to toast a little.

-And now just out shallots.

-Where does this come from?

You mentioned those famous chefs you've worked for,

-where does this...?

-Robuchon used to make a sweet and sour sauce

-with beurre noisette in a very similar way.

-With ketchup?

Tomato ketchup. And it used to be a sweet and sour sauce he used to do

with his sea bass dish.

At the end, you're going to add this tomato ketchup -

or any good tomato sauce, really.

And we cook it out and let it split and it's really lovely,

just creates this... You gotta get those toasted flavours...

So we don't pass it after that, you just leave it.

Yeah, it's like a split sauce.

Right at the end, we're just going to add some wonderful lemon thyme.

It's very different as a flavour profile to normal thyme

and you want that lovely citrus notes of lemon coming through.

You mentioned 19 years at Gidleigh Park,

it's been a long wait for your first book.

-Yes.

-That must be quite great for you to write your first book.

Very exciting.

I mean...all good things are worth waiting for -

-at least let's hope so.

-What's it going to be called?

-It's going to be called Michael Caines At Home.

-Lovely.

Which is great. You can have me in your kitchen

and you can be inspired by my recipes. This is lime oil.

We make citrus oil by taking limes

and adding it to a little bit of olive oil, warming it to 80 degrees

and then we blend it in a blender and it extracts all the flavour.

-And we've done the same with this basil oil.

-Just the outside...?

Just the peel, this lovely lime,

and you get this lovely citrus vinaigrette.

We take some fresh lime juice, now we're going to take our fennel.

The fennel's in iced water so it goes nice and crispy as well.

Making a little salad there.

Yeah, salad with the dill or you can use fennel top, which is delicious.

We've got the basil oil which we've done in a similar way.

So it's already... We've got lovely, delicious...

This needs to cook out just a bit more.

Just get a spoon now so we can start to dress.

-First of all...

-Do you want me to put this on it?

Put it in the middle, little bit of swipe,

chefy thing through the middle.

That's quite loose, you can have that...

And then this just round the outside. This is tomato,

which is just for the season - and the oil, you want the oil as well.

-The oil is the butter.

-It is.

And then this lovely, delicious fennel salad.

We're doing fennel twice today, but such a delicious thing.

And then, finally, mullet on top.

Look at this wonderful green oil.

And this is 10% herb, you can do it any herb - tarragon,

coriander - so 10g of basil

to 100ml of oil, preferably olive.

And then all you need to do is heat it to 80 degrees, blend it

and then you've got this beautiful colour.

-So you're basically warming the herb up with the oil.

-Exactly.

But no more than 80 degrees cos that takes the little bit of the flavour

coming out of the herbs, you get the green coming into it.

If you go too high, it'll go brown,

you won't get that beautiful green colour.

-All the tricks of the trade.

-Yeah.

-Tell us what that is again.

Pan-roasted fennel with Thai puree and a lovely fennel and dill salad.

How good does that look?

And the reason for the fennel ice cold water - get it nice and crisp.

-That's right. Lovely texture.

-Really thin as well.

-Yeah, beautiful.

Right, have a seat over here.

You weren't hungry but I think we may have tempted you with this one.

-Yeah. That's very tempting.

-Try that one, tell me what you think.

I don't like fennel, Michael.

That was on your list, actually, I remember.

But the sauce really intrigues me.

But you say you've gotta get the butter nice and brown, really.

Yeah, because when you beurre noisette and brown the butter,

it loses its fattiness.

It's funny, it takes that sort of burning of the butter

to break down the fattiness.

But in there, you've got the lime as well that comes through

and the spice that gives great persistence as well.

-Mm, it does.

-Two-star Michelin dish, there you go.

-That's excellent.

Richard Wilson doesn't like fennel. I don't believe it!

Coming up, James Martin makes French onion soup for Olly Murs,

but, first, it's over to Rick Stein who's enjoying Thai nightlife.

I first went to Thailand in 1986

and up to then, I think green chicken curry was all I knew

about Thai food, like most people.

But then I found night food markets and the great thing about them

is everything is so cheap and you've got 100 yards of street

with food from all over Thailand and you can try it all.

Great! Thank you.

Steamed rice? Yeah, yeah.

This is tom yum goong.

This restaurant here has great memories for me

cos me and my friend Johnny sat down here

shortly after we got to Thailand,

here in the night market, and had this soup.

And we still meet in The London Inn in Padstow

and reminisce about how it was just the hottest thing we'd ever -

thank you very much - we'd ever tasted.

You start by bruising garlic,

galangal - which is a type of ginger -

onion, chillies, and shrimp paste in a good old mortar

and you bruise it to bring out the flavour.

You don't need to make a paste with this cos you're going to

sieve all this out, it's just for the flavour in the stock.

So that's coming along very nicely.

Just add a little bit of tamarind water. This is tamarind paste

just let down with some water just to help it on its way.

So now to put it into the stock pot, which is boiling away

on this...charcoal burner called a tao here,

but you don't say tao cos nobody knows what you're talking about,

you have to go, "Tao!"

Then they understand. You have to sort of almost mimic Thai accent.

So that goes there and it'll simmer for about ten minutes

and that'll give it a really nice hot and sour paste.

That's sending my teeth on edge a bit.

SCRAPING

Just get the stuff off the end of the pestle.

So after about ten minutes, all the flavour is extracted from

all those ingredients and I pass it through a fine sieve or colander,

leaving behind all those solid ingredients.

But I'm left with a really quite clear liquid,

which is filled with the pungent flavours of garlic, chilli,

galangal and shrimp paste.

And now for some other ingredients.

A good slug of fish sauce. Same fish sauce as we get back in England.

There we go, plenty of that.

And now some stick beans - sorry, I keep calling them stick beans,

they're snake beans. Stick, snake - all the same.

There we go, just add those to that.

In they go for about 30 seconds, I suppose. And now the fish.

We bought this fish in the market this morning,

this is white snapper and I just think that a lot of people think

fish abroad are all strange and look different, but that looks

like a bit of bream or bass and I'd use that in England for this dish.

So a couple of fillets of that straight in there.

Cut them up into about three pieces.

And then some squid which I bought down the market

and they clean all the squid for you, they're so deft at it.

Beautiful squid, lovely and fresh. You can smell the sea on that.

In there it goes for about a minute. And finally the bok choy.

You can get this in any Chinese supermarket,

even in most ordinary supermarkets in England now.

It's a great cabbage it is, light cabbage.

So just leave that bok choy to cook for literally seconds

and then turn it out into a lovely Thai soup bowl,

garnish it with coriander and shreds of chilli.

And it's the first dish I had when I came to Thailand years ago

and I still think it's my favourite Thai food - hot and sour soup.

It's sort of like, well, God forbid I should ever have to

go on a diet, but if I did, I think that's what I'd really like to eat

because it's got no fat in and it's so nourishing

and you sort of feel it's really doing you good.

I'm a bit like a trainspotter when it comes to watching

the unloading of fishing boats, always have been and always will be.

I suppose it's because you never know what they'll bring home.

It's so interesting.

It doesn't matter whether it's a tropical location or the cold

slippery decks of a Padstow trawler

bringing home fish that, well, fortunately, I know the names of.

Just look at those. What do you think of those? Lemon sole.

Do you think that's a sort of cheap and nasty fish?

Or do you think it's something a bit special?

If you went to Plymouth market in late March

and you saw those lying on a slab in the market,

would you think they were some of the best fish in the world or not?

Well, I would but there's only one way of cooking lemon sole

and that's actually to grill it whole.

If you take them off the bone,

I always think they're a bit of a disappointment,

mainly cos they're so soft.

I'm just trimming them now, just taking these side fins off.

Mainly because this flesh is so soft,

it doesn't look very appetising.

Actually, the flavour, I think, is second to none.

I've come up with what I think is very nice, what we call

a hard butter sauce, that sort of butter whizzed up in a robot coupe

or one of those things, with flavours.

I was thinking about all those fresh flavours of Thailand

like ginger, lemon grass, lime.

I thought of coriander but it's a bit too strong so I just thought

parsley cos I wanted it just a bit restrained, a bit sort of European.

I just think I'll add a little bit of extra Thai flavour,

some fish sauce. About a tablespoon or so. Maybe a bit more.

And finally we've got to have some fresh lime juice as well,

about two teaspoons.

A nice big lump of butter and off we go for 20 seconds.

Just whaz this out onto this piece of clingfilm here.

Roll this up into a neat little sausage shape.

And into the fridge.

Good. To prepare the lemon sole for grilling,

first of all we brush the white side, the underside with plenty of

melted butter and a good lot of salt and plenty of pepper,

a really light pepper on lemon sole.

I like pepper on virtually anything, freshly ground, that is.

Turn it over.

Do exactly the same on the other side, plenty of melted butter,

plenty more salt and plenty more pepper.

And now to grill it.

So just slide that under that there.

One of the things I really love about grilling lemon sole is

the smell of the skin as it sort of blisters.

It just reminds me of...

I once said in another programme about scallops,

it's the same sort of smell, it smells like hot beaches again.

The theory is that you've gotta be complicated with fish.

I once heard a report you could never get a Michelin star

for just grilling fish.

Well, I don't think I want to sort of repeat to you now

what I think of that sort of comment, actually.

So, I mean, just look at that, it's just, like, brilliant.

I love lemon sole when it's grilled like that.

Look at the way the skin's all blistered.

I'll just free it a bit with this thin-bladed filleting knife.

Just lift that up with the fish slice and onto the plate.

And now the hard butter.

It's been in the fridge for about an hour so it's nice and firm now.

This is all the sauce you need for this lemon sole.

Cut this into neat rounds.

So I think we'll put three of these right down the backbone, like that.

That's good. Don't want too many, don't want to overdo it.

I'm just going to bung these under the grill again just to take

the edge off it just so the butter just starts to melt a little

and run down the fish, cos it just looks so appetising like that.

So, nice wedge of lime and a nice piece of parsley.

And that's it.

Do you know something I think about food?

You know when something's right when it needs no more, no less,

when it's right, and that dish is right.

Lemon sole, and Dover sole is one of my favourite fish as well.

I'm like Rick, I love wandering around markets for inspiration.

I've been having a break this summer. I've been to quite a few.

Recently I've been to Paris and one of my favourite dishes

is a French onion soup. People say it's a tricky dish to make,

but if you break it down, it's actually quite straightforward.

I've got some onions frying away there -

this is an essential part of onion soup.

We've got garlic, sugar, fresh thyme, butter,

tiny, tiny bit of flour and either some sherry or Madeira, white wine,

gruyere cheese, some bread, and this is the most important, I think,

we've got a bit of veal stock or chicken stock.

You can use beef stock,

but really good quality stock is what you need for this.

First off, we're going to slice these onions.

-You want to do this, don't you?

-Yeah, yeah, yeah, I'd love to.

-There you go. We need it nice and thinly sliced.

-OK.

-How do we do that, then?

-This is how people do it at home.

LAUGHTER

-We ain't got time for that, so nice and thinly sliced.

-Look at you go!

-I'm not going to try that.

-Just thinly sliced.

-Thin slice.

-Do it any speed you want. Nice and thin.

-Ah!

LAUGHTER

I don't want to chop my fingers off.

-Remember you're on stage at three o'clock.

-That's right.

-One hand!

-Exactly!

It's been a busy year for you,

but you kind of had three attempts at joining The X Factor, didn't you?

I did, yeah. I went a few times to the auditions and never got through

and luckily enough in 2009, they finally accepted me.

I think I nagged them too much after two years!

What do you think it was you changed for the third time?

I think just maturity, really.

I got to that kind of age and I worked a lot,

singing and performing in pubs and stuff like that

and I think it really helped me and I think I got the right song choice.

I think with The X Factor, it's all about the song choice.

If you get a good song, then you're halfway there and luckily enough,

I'd sung Superstition and it done really well.

-These are a bit chunky onions.

-That's all right.

-Keep going.

-This guy's laughing at me!

When we do the Best Bites bit, we'll speed it up.

OK, yeah, you can do that!

I'm a bit conscious about chopping my thumb off.

And crying as well.

You won't cry if you've got a sharp knife - that's the key to it.

-Really?

-Really, really sharp knife, that's what you want.

-So they go all in there.

-They are extremely sharp.

-Exactly.

Knife nice and sharp. Fry off the onions in a touch of butter.

And you went through, duetting with Mr Robbie Williams.

I did, one of my idols. I was very, very happy about that.

Entering a competition like that, it doesn't matter

whether you win it cos second is a good place to come.

I was very lucky.

When I finished the show, Simon kept in contact and we spoke

and he signed me up, which was amazing.

-We've got garlic to do.

-Right. And then, yeah, I was very lucky.

-It all comes down to when you finish the X Factor.

-I've done it.

I'll do it.

LAUGHTER

-You can have a seat now, if you want.

-Yeah, OK, no worries.

I've contributed, that's good.

Yeah, so you were saying?

Simon kept in contact and signed me up and, you know,

I was so shocked that he did and, like I said, I was lucky enough.

I went into the studio and wrote some songs and I got

Please Don't Let Me Go, which was

the first hit and went to number one.

You finish X Factor then go straight into the tour, don't you?

Yeah, when you finish the live shows, you do lots of gigs

up and down the country and then we went straight onto the tour.

-And we did 56, 57 dates.

-That must be incredible,

going from something that you're just at home to then appearing...

Well, yeah. You see all the fans of the show and there's so many.

Your life changes. Cos when you're in The X Factor,

you're kind of in this big bubble so you don't really see

what the reaction is outside of the bubble,

so when you finally get released...

-Released!

-You're out of jail.

And when you do the tour, you just see how big

and how huge the show really is and it's incredible.

-It is pretty incredible. It starts...

-Tonight.

And you're actually presenting it.

Two years on!

This is The Xtra Factor that you're doing.

Yeah, the ITV show starts on ITV

and then you've got The Xtra Factor on ITV2.

So I'm enjoying it, it's great to be back on the show.

How are you finding presenting?

It's... I'm learning from you already, I'm watching you...

I'm cooking!

Learn from me - do the opposite!

It's good, I'm really enjoying it.

I've got an amazing co-host, Caroline, with me as well.

But I'm up for the challenge. It's something I didn't expect to do.

I was concentrating on my singing and getting a second album done

and Simon called me up and said,

"Would you like to do The Xtra Factor?"

I just couldn't say no. And I'm having a great time being back.

-Can't say no to him, can you?

-No.

It was one of them conversations, it wasn't really an open question,

-it was like, "You're doing The Xtra Factor."

-Exactly.

-OK.

I'll just show you this. We've got the onions frying away now.

That's the onions and garlic in there. Butter and fresh thyme.

That's what it ends up with after about 20 minutes.

-What's in there?

-Just onions.

-Same thing.

-After 20 minutes, it ends up with that.

-OK.

This is normally at all your festivals that you get with burgers.

Oh, right, yeah, yeah, yeah.

A little bit of flour.

I've been doing a few festivals this year. You were on the V Festival.

-Yes.

-I've been doing bigger festivals than that.

-What have you been doing?

-I've been doing the Cheese Festival.

-Don't laugh!

-I'm sorry!

ALL TALK AT ONCE

-I love cheese.

-There's 90,000 people that goes to the V Festival.

-In one day at the Cheese Festival - 40,000 people.

-Wow.

-It's a big tent full of cheese.

-What do you do at the Cheese Festival?

Look at cheese. LAUGHTER

And I cook with cheese.

What you laughing at? It's true.

-You'll be on stage there next year.

-Do you reckon?

-There you go.

Just the smell of emmental everywhere.

-Flour's in, sugar's gone in.

-Say that again.

-Sugar.

-Cos it's going to sweeten up the onions.

-Yeah.

Now we put a bit of sherry or Madeira.

That can go in.

Whoa-ho!

-Bit of white wine.

-Better watch my hairspray.

Cook that for a little bit.

While that's cooking, I'm going to get some toast on.

This is going to be for our croutons.

Then the most important bit with this. This is veal stock.

-You can buy this from the supermarket. Already done.

-Yeah?

Yeah. Bring it to the boil. Cook this for about 20 minutes.

You end up with this, which is your French onion soup.

Then this is where we change the texture of it.

We season it, plenty of salt and pepper.

-There we go.

-Nice.

-Like that. And then we mix it together.

You were busy today promoting your single and bits and pieces,

which is out tomorrow. Tell us about that.

My Heart Skips A Beat. It's my new song from my new album.

I'm excited about it. Got the live band with me today, performing it.

Yeah, it's actually more nervous than the first album.

When I was releasing my first album, it was kind of like,

"Whatever happens happens,

"I really enjoyed myself and I hope the album does well."

But now I've sort of had a really great first album,

I'm really hoping the new stuff does well.

Is this one the key for you? First one's...

Cos off the back of the X Factor...

They do say the second album's the one,

that's the one that sort of make or breaks you. But I don't mind.

I'm having a great time, I'm enjoying myself

and I'm loving the music that I'm doing

and My Heart Skips A Beat is a really great song.

Your first album did extremely well. Double platinum.

-I know, I couldn't believe that.

-600,000 copies!

-I know!

Thanks, everyone that bought it. Incredible.

When you write an album, you think, "Hopefully it does well,"

but to do 600,000 was incredible.

Loads of cheese and bread on there?

Loads of cheese, mate, on there. Keep talking.

The album's been brilliant and it's still doing really well.

I think it's been around for a while now, so, yeah, happy.

This single is off your second album.

Second album, which is coming out in November.

-Have you got a name for it yet?

-No name.

-Why's that?

-I don't know. Ask Simon.

-He decides, does he?

I've got a few ideas, but it never really materialises.

It's more of a case of Simon picks it.

-Can I suggest a name?

-Of course you can.

-Genaro.

-Genaro.

-Nobody understands what they're talking about...

LAUGHTER

The first album, we sat in a room and I had a few ideas,

you know, Life In The Murs Lane. Stuff like that.

-Life In The Murs Lane?

-Yeah.

-I'd let Simon...

-Yeah.

Simon said, "I'm going to call it...Olly Murs."

-Yeah.

-That was his idea. And we did.

-Better than Life...

-I was joking, really. It was kind of a joke.

LAUGHTER You weren't joking.

But, yeah, the second album, we've yet to decide on a name.

I'm open to ideas. I'm still... I'm not too sure what to call it.

-Right.

-Have you got any ideas? What do you reckon?

-No. No ideas.

-But, yeah, I'm excited. Second album coming out.

-Best of luck to it.

-Thank you.

-And there you are, look at this.

-French onion soup.

-That looks amazing.

Right. I've been told you've got to sit down.

And I can't touch it cos it's hot.

I'm going to taste this cos when I went to Paris...

being a Yorkshireman, they charged me 16 euros for this!

-16 euros?

-16 quid for a pot half this size!

-To a Yorkshireman, that's a lot.

-That is a lot.

-Exactly.

Go on, then, dive into that.

OK, I'll burn me tongue.

-Good?

-I'd charge 20 euros for that.

It's brilliant, that is.

-Tell us what you think.

-Right, OK.

Don't burn your mouth.

-Singing this afternoon.

-Smells good.

In your own time.

-Oh, yeah. That's good. Mm.

-20 quid.

Great take on a classic there.

We're taking a look back at some of the top dishes

from Saturday Kitchen archives and we've still got lots to come.

Now over to an incredible spice man

who's cooking up a traditional curry

that has its roots in Persian cuisine.

What are we going to be making?

We are making this super fish.

Got to make a prawn stuffing with some chillies, lime juice,

ginger inside.

We're going to pan grill it and then put it in the oven.

We are going to make a sauce with onions, tamarind, vinegar,

these spices, and tomatoes.

Finish off with some fresh coriander.

-Which is going to be my job.

-Going to be a little bit of your job, sir.

-I need to start off by putting this in the pan.

-Yes, sir.

-That one, you've got to put some water into it.

-OK.

What do I put in this pan?

Put what we call cassia bark,

but most people call it cinnamon as well.

Same family. It was brought originally by the Chinese to India.

And it is also known as Chinese bark.

So we call it dalchini, which is the bark of the Chinese.

-Is it easy to get hold of?

-I think it's quite easy to get hold of.

Most Chinese stores, Asian stores will all have it.

It's sweeter than cinnamon.

Cinnamon being more expensive is exported by the Indians

-to make more money.

-There you go.

So this dish is used to celebrate the new year?

Not exactly. The pathia is traditional.

You will cook the sauce maybe with just prawns or fish.

But we take it a little bit further, stuffing it with both

just to make it a little bit more difficult for Mr Martin to help out.

Cos he loves to help me with all this stuff.

You always do bring a load of ingredients with you as well.

Only for you, sir. Not in the book. Not in my recipes but only for you.

You've just come back from France.

Yes, actually, how did you know that?

Cos it's written on my card here.

"He's just returned from a cookery competition in France." There.

Oh, I didn't know that. We did a little for ex-pats.

They're a very regular customer of ours.

And it started off in a place called Bluffy, where he has a house,

is this competition for his friends to cook Indian food

and then we have a prize.

So it's all ex-pats.

And it was brilliant, actually, because this year I changed it,

I sent them recipes. So they got very confused.

Otherwise they make the wrong recipes.

What are you making there. This is the stuffing for the sea bass.

What's in there?

Prawns, it's got ginger, it's got a bit of fresh mint in it.

So ginger, coriander, little bit more fresh mint goes inside

and I'm just going to put some more mint first.

And then we're going to apply some turmeric and salt into the fish.

Some lime juice. There's my turmeric.

With this dish, you have to do everything?

Would you do the sauce or is there elements you would keep,

if you try to do this at home?

-There's a lot going on here.

-We just make the sauce, actually.

You'd buy some lovely fresh prawns

and you'd simmer the prawns in the sauce if you don't have much time.

So this is what I'm making now, with the onions...?

This is what you're making. We just change the recipe slightly.

My mum would have taken eight hours to make that, of course.

Because she would have gone on and on very slowly.

-Whereabouts is this from in India?

-This is from our community.

We are a very tiny community. Our religion is Zoroastrianism.

It's the oldest monotheistic religion in the world.

-I knew that.

-It's about 3000 BC.

Yeah.

So we actually sought refuge in Gujarat.

So a lot of our food is influenced by Gujarat.

-So central India...?

-Well, central and west India.

West central.

So food a little bit sweet, sour, bit of spice in it,

bit of chilli in it.

It's been changed over the years, of course, naturally,

because of living in India for 1,500 years.

So we originally came from Persia.

There's quite a lot of chillies in here, you don't mind spicy food?

-No, it's great.

-It doesn't come out spicy, you'll see that.

So there's three chillies going in the sauce.

What are you making over there?

We love our butter.

We just can't do without butter.

-That's pigeon pea lentils.

-Pigeon pea?

-The yellow one that comes with oil.

-Yeah.

It's coated in oil to prevent it from getting bugs.

And the best comes from Malawi.

So it's pigeon pea cooked very slowly with some turmeric inside

and butter, of course.

So it's pureed down, then it's sizzled with garlic,

bit of green chilli and cumin. Just three things.

-Do you cook it in water?

-Yeah.

And we love it. That's my favourite Sunday lunch.

I just need that with lots of rice, fried caramelised onions.

And finished in butter?

And finished of course in butter. No butter, no fun.

We've got the three spices in here. What spices have you got in here?

We've got to dilute them in a little bit of water.

I've got some water here for you.

-You've got cumin, coriander and red chilli.

-OK.

Why the water? Making a paste to go where?

When you actually...

Weird thing that we should add powders directly into cooking

stuff like that, but sometimes it singes the powders.

-Do you want it all in?

-Yeah, all in.

When you put water, they expand a little bit more

and they get better flavour.

Did you put vinegar in there? What kind?

I put cider vinegar, but we normally

use palm vinegar or malted cane vinegar.

Which is actually more, uh...

-This fish is going in the oven now?

-This fish is going in the oven.

I'll leave you to finish off that sauce.

How long do you cook this for?

Well, colour on one side, flip it over, in the oven,

another ten minutes and it should be doing very well.

-We've got one here.

-25 minutes, depending on the fish.

What's done?

Yes, something is done earlier.

Mr Martin's been very clever, folks.

Very clever.

It's almost on Formula 1 speed, isn't it?

No comment.

You like this studio, cos you stood in for me when I was away.

I love this studio, my dear sir.

I get nightmares every time I think about it.

LAUGHTER

It's mainly the conversations that you have in your ear,

don't you think?

Well, it's the conversation in the ear, that's one part of it.

And then to try and find...

For people who don't know what goes on in our studio, there are,

like, seven cameras here and then, "Look at camera five!"

And I'm going...

LAUGHTER

You think that's bad, Tony's still hearing voices in his head...

LAUGHTER

That's normal, they tell me not to do things.

LAUGHTER

You want to put the fish on?

You're going to put the fish on and in that pan there.

-I've got these lovely chapatis.

-I need to put the fish on

-cos the producer's telling me to put the fish on.

-Put the fish on, Chef!

-If you turn that chapati over.

-How are you finishing off that sauce?

I put some fresh coriander in there and actually we've got

a VIP in the studio so I might as well lick my sauce and taste it.

She likes fish.

You want to take this out?

So how long would you cook that down for?

-Half an hour, 45 minutes.

-Right.

Very slowly till it gets this beautiful consistency.

These chapatis don't look as if you got them from a supermarket.

No, they came from the Todiwala residence.

-These are beautiful chapatis.

-They look fantastic.

Made last night. But they stay for a month.

There we go.

Right, and then we got a bit of rice.

We got a bit of rice going in that bowl.

I'm going to take that rice out there.

-Perfect.

-What rice have you got in here?

-This has got...

The little berries there are known as barberries, they come from Iran.

They're very tart but they make rice taste really beautiful.

And then we've got some of this amazing dal, which sits on the top.

That dal is the best in the world.

So let's put that in a bowl.

-Very happy with that.

-Give us the name of this, then.

This is mori dal. What we have got here is...

pathia...mori dal.

-That is fish...

-It's a good job you're translating it!

-..stuffed with prawns.

-Yeah.

-Yeah.

And I have some caramelised onions here.

Without that, it's not complete. There we go.

We got fish filled with spiced prawns, with pathia sauce,

barberry pilau, and mori dal

-which is plain, simple lentils and it's awesome.

-That's what we got.

-Happy New Year.

-Happy New Year.

You got that left cos he's off!

Come on over.

-It smells incredible.

-Smells pretty good, that.

Got to dive into that fish as well.

So that fish, you get your fishmonger to do that,

open it all out, it's called pocket filleting,

but I learnt a new word from you.

It's called canoe cut as well. Because they open it like a canoe,

head on one side, tail, and take the bone off, it's like a canoe.

Some fishmongers call it the canoe cut, some call it...

-Pocket filleting.

-Yeah.

-Happy with that?

-Do you know what?

-..more fleshy, chef, just like...

-That's true, it's how you sell it.

This is one of the most beautiful fishes -

-dishes I've ever tasted, honestly.

-Oh, thank you.

-Makes your life easier, Chef.

-I'm cooking fish next...

LAUGHTER

Wow, Suzi, you really liked that. Good work, Cyrus.

Now it's time for more Keith Floyd, who's still touring Spain.

Toledo. The old capital of Spain.

And, today, it's still a fine monument to Arab architects.

It was renowned for religious tolerance, where Jews, Arabs

and Christians lived for centuries, worshipped and worked in harmony.

It wasn't like that in the olden days, though.

Much of Toledo's history is drenched in Spanish blood.

But more of that later.

To cook my lunch today, I've borrowed the corner

of a very busy restaurant kitchen.

It's one of the classic dishes I want to cook today,

a salt cod fish stew. Clive, they want me

out before midday cos they have to serve lots of people.

Quick spin around the ingredients, please.

First of all with the salted cod, OK, which I've had soaked in water

overnight to take most of the salt away from it.

Over here, some spinach.

Some chickpeas which have been soaked in water overnight

and then partly boiled. Some potatoes.

Some very important things here, some fried croutons of bread

and some garlic and over this way a little bit, some saffron,

because - Clive, back up to me, if you would - we go back to this

very important Spanish thing, the piccata, this pestle and mortar job,

where they use things like almond and olive oil

and garlic, or in this case bread, garlic

and saffron to make a paste to thicken the sauce.

So, close up in here.

I've been working at this for some time now.

It's just toasted or fried bread, crushed garlic, olive oil,

and a load of saffron.

That just gets pounded away till we have a wonderful paste.

You could watch that for hours, but I haven't got the time

to do it for hours because I must get on with the dish.

So we'll take the chickpeas over to this side where we have a pot

full of olive oil.

Some chickpeas in. Stay there and I'll bring the cod over.

Then we pop in some salt cod.

Saute that very lightly in the olive oil with the chickpeas.

Similarly, we bring in some lovely spinach.

And pop that in, like so. Stay with it, Clive.

OK. Then...

some potatoes.

It's very important to realise that it's sometimes a bit difficult

to do these things.

They are genuinely trying to get their lunch together

and they're all looking at me curiously, wondering,

"What is this strange Englishman doing with our national heritage?"

Anyway, I'm doing my best. Into that - where's the gas? -

we then add a little water.

Now, at the moment, that looks about as attractive

as a National Health Service Friday cod meal

for someone on a very serious diet,

but the thing that will change it and bring

the sunshine into it is the piccata.

And this is also extremely heavy.

Right, it's the saffron, garlic, olive oil and toasted bread.

Almost at once, the colours begin to change.

And now, as that simmers away for about 25 minutes

until the potatoes are cooked,

until the cod is nicely and firmly succulently fleshy,

it'll turn into a rich, golden stew.

The cooks are making lunch and this is a stew made with brawn.

Oh, and this with beef stock and bread and loads of garlic,

and it's served with an egg.

It's good to see that old peasanty dishes like these

have a place in the kitchens of Toledo's top hotel.

Anyway, my dish turned out beautifully. I reflect, I think,

all the colours of Toledo's rooftops - ochre, yellow and brown -

and it smelt divine. A veritable Toledo on a plate.

Absolutely delicious.

Now, children, we know what the Romans did for Spain -

they brought olives, garlic and wine -

but what did the Arabs do for Spain?

-They brought us rice.

-Yeah, rice.

Yes, rice, fair enough. Without that, there'd be no paella.

-Citrus fruit.

-Oranges and lemons.

Yes, that's the way you can have your salt cod and lemon

and orange salad as an hors d'oeuvre, yes.

-Almonds?

-Yeah, almonds.

-Yes, lamb with the almond sauce, that's right.

-And cumin.

-Yes, exactly, correct.

To flavour some of the slightly curry-type sauces

-they have in this country.

-Spinach?

-Yeah, spinach.

Indeed, yes, spinach,

which is part of this wonderful dish I've cooked today.

But who gave us saffron,

the very essence of the colours of Spain and the colours of this dish?

-Um...

-I don't know.

No? It was the Venetians.

Who'd have thought it, eh?

-Clever Dick.

-I thought it was the Greeks.

Are you sitting comfortably? Good, then I shall begin.

Once upon a time, the ruler of Spain was getting really cross

with the Christians who kept threatening his position,

his power and his place.

So to get rid of them he invited them - 5,000 of them - to dinner.

But instead of giving them grouse on the lovely tables of the castle,

he dug a big trench, chopped off their heads, and buried them.

And that was the end of his problem with the Christians.

At least that's what it said

in the Boys' Bumper Book Of Spanish History.

Anyway, from the old capital Toledo to Madrid.

Now, a little confession here. Call me a silly old chump if you want,

but I'm not really all that impressed by capital cities.

As a cook, I find it extremely hard

to find a gastronomic thumbprint here.

So I thought, to give you, the viewer,

an impression of what the successful Spaniard would consume in the course

of a normal working day, I'd run through the basic things -

you know, breakfast, lunch and dinner.

And so, breakfast. Basically, there are two kinds of breakfast.

There's the international hotel stuff -

eggs fried at 4:00 in the morning and flabby bacon -

or there's the real Spanish breakfast.

A real Spanish breakfast can be something sweet, like churros,

with hot coffee or hot chocolate,

or, much more to my taste, is the savoury breakfast -

fresh bread spread with garlic, olive oil and tomato and salt

and munched down with a refreshing glass of chilled red wine.

No better way to start the day.

Go back to work after this wonderful breakfast, tippety-tap-tap,

plant a few trees or dig a few roads, sell a few hats

and then it's time for elevenses.

And elevenses, well,

after a hard morning in the office, they can be anything you fancy.

patatas bravas, potatoes in mayonnaise, calamari,

some simple bread, some octopus or,

cos I've had a very difficult morning, really bashing it out

on the typewriter and the air conditioning went down,

I'm going to have some boquerones, little fillets of fish

marinated in olive oil and vinegar.

Washed down...with a refreshing glass of chilled vermouth.

And do you know? It's nearly lunchtime.

No, no, no, this isn't exactly lunch quite yet because in Madrid

and throughout Spain,

just before lunch, they pop out for a little aperitif and a tapas.

This is a txangurro.

It's come from the Basque Country and it's a wonderful crab

baked in tomato sauce.

And a little bit of paella which could come from Valencia

or the Costa Blanca.

And just to keep your appetite up, a little fresh prawn in vinaigrette.

And because it is almost lunchtime - that's quarter to two in Spain,

not 12 o'clock like it is in France or one o'clock in England,

it's about two o'clock lunchtime - a little drop of sherry

to get the taste buds really going because it's lunch.

And then after lunch... there's not exactly more work,

it's called a siesta.

Salted pilchards.

A gastronomic link that goes back possibly to the days of the Armada

when salting was one of the only ways of preserving food.

But even 400 miles inland, you can find the freshest of fish,

landed overnight and loaded onto fast trains,

that arrives at dawn, sparkly eyed, silver of fin and piping fresh.

Here in Madrid, what is so exciting for me

is that all the threads of Spanish gastronomy

come to the centre of Spain,

the heart of Spain.

I could have had, for example, octopus Galician-style,

salt cod Basque-style,

fried fish, assorted, Andalusian-style,

marinated clams, "tripes", or tripe, Madrid-style.

I could have had roast suckling pig Segovia-style.

What I decided not have, however, was the...

HE SPEAKS SPANISH

Which is simply pig's trotters with oysters and monkfish.

And I settled instead for a lobster.

And quite wonderful it was, too.

I wouldn't eat vast amounts like this if I was at home,

but the Spanish really do go for it in a major way.

And there is talk - very silly talk -

of doing away with the tradition of the siesta.

Well, I think the siesta is a wonderful idea,

one that the whole of the European community should embrace warmly.

It makes me a much happier person, dreaming of great dishes

of steaming paellas, hake in piquant sauce, clams in wine and parsley -

the stuff dreams are made of.

What a day it's been, my little gastronauts.

My liver has been immersed in the real Spanish way of life,

from the bread and olive oil at breakfast through to the tapas,

through to the lunch, to the afternoon snooze,

the tapas before dinner and now dinner - look at this, Clive -

a very simple crispy, crunchy roast suckling pig.

And very delicious indeed it is.

Now, you might think I have a wonderful life and of course I do.

It's great to visit capital cities - Paris, Madrid,

doesn't matter where it is -

but it isn't the place where you get the real inspiration from

because you never have enough time, you're a visiting gastronaut,

flying in, dropping in, eating and going away again.

And although it's been a wonderful experience, I'm going to creep off

somewhere into some sleepy,

dusty Spanish village out there in the back of beyond

and find a little place where I can create what I think, now that

I've been in Madrid for a day, what I think Spain is all about.

And so for my final cooking sketch, I took inspiration from this family,

who are spending the day cooking with friends, playing cards

and talking about old times.

Doing really the same thing their grandparents did,

and probably cooking the same dish - pisto manchego - stewed peppers,

tomatoes and onions.

In these brilliant minibreaks, sometimes there's a little sadness

when you have to say goodbye not only to people, but to things,

like this lovely old thing here, Julia, my bus,

which has brought me from Malaga virtually to Madrid.

So what I'll do is cook a little snack for the driver.

This is a very simple dish - come down here, Clive, and have a look -

which involves cubes of stale bread soaked in water dipped in paprika,

which have then been fried in garlic flavoured olive oil, OK?

It also has chopped mountain ham, fresh farmhouse eggs,

little bits of fried bacon and some fried onion and garlic.

Back up to me. Very simple, you might say. Indeed it is.

It's a dish which comes from Andalusia

and is well known throughout Spain.

But the secret of it is getting it all tossed up nicely

in some olive oil. The onions go in first, like so.

They've already been fried a little bit.

Little bit of bacon, like that.

Little bit of mountain ham.

Quickly shirred round like that, as the Americans might say.

Then you toss in your cubes of bread and at this stage,

the bread takes on the flavour of the ham,

the garlic, the paprika and the bacon.

Right, now that is all but it.

Simple, you might say.

It is very simple.

OK, that's the base of it.

But then there's the tricky bit, the bit of frying the eggs,

and in seven years, I've never fried an egg on TV.

Let's see what happens. Clive, big close up here, please. Hot oil.

One egg.

Two eggs. Back up to me a second.

My chum Albert Roux, when he interviews aspiring young cooks,

doesn't give them a long, lengthy discussion and lots of questions

and answers, he simply says, "Could you fry me an egg, please?"

And if they take the egg carefully, break it open carefully

and do their very best to cook it well, he hires them.

If they think, "An egg's an egg, any fool can cook that,"

and throw it in the pan, they don't get past the kitchen door.

Anyway, here we are. Eggs nearly ready.

Lovely, good Spanish olive oil all over them.

I don't know how Raphael likes his eggs, I'm going

to assume he likes them slightly underdone.

To complete the dish...

Lovely fried eggs on top of the croutons in paprika

and the bits of bacon, the ham, the garlic.

Right, Clive, can you come with me?

I'm going to surprise our poor old driver and ask him

if he could face eating a spot of this.

Raphael, have a go at that. I hope you like it.

Actually, I hate these bits where I have to give food I've cooked

-to strangers.

-Bueno.

-Bueno, si?

-Autentico?

-Autentico.

I seemed to have cracked it. I'll trot along, then.

To celebrate the end of this wonderful journey,

I could have cooked the most extravagant dish

but I know that the Spanish friends - cooks, waiters, barons

and bouncers - that I've met would really approve of this simple dish.

I dedicate it to them.

One of my ambitions,

the sort of thing I want to do before I'm forced to grow up,

is to take off for the month with only

a horse for company in these wild mountains,

breakfasting on freshly caught trout,

gathering wild mushrooms, sleeping under the stars,

drinking only chilled water from mountain streams.

That's more or less what my latest chum does.

She moved here some 20 years ago from England,

fell in love with the sierras and made them her home.

Her closest neighbour's a shepherd

who looks like a character from The Sun Also Rises.

Unfortunately, he had a few too many glasses at lunchtime

and mislaid his flock - temporarily, of course.

And now, supper.

Rabbits and pheasants and grouse and partridge and sheep,

everything that lives up here tastes particularly good

cos it easts wonderful, wild herbs and grasses and things

and it breathes clear mountain air, which is good for all of us,

that's why I'm so excited.

Anyway, I've got in here some rabbit chopped up into little bits,

frying away in olive oil with onions, ham and garlic.

And maintaining that mountain theme and these herbs -

if you would just get your size 11s back a bit -

because you're stepping in my herb garden.

Fresh thyme, beautifully perfected by the sun, growing at my feet.

We'll put a nice bunch of thyme into the rabbit. Back again, please.

Thank you.

Then what we'd also hope to find here were this new season's

wild mushrooms, but, typically, the weather's been wonderful,

it hasn't rained for five months and we're two weeks ahead of schedule.

So I went to my friendly hotel, I said, "Can you help me out?

"Have you got any of last year's mushrooms?"

They said, "Yes, we have, we've got some preserved in olive oil."

They're splendid, they're wild mushrooms from the mountains,

and you just tip them in with the rabbit.

This is going to take...

You can get a nice close up of that later cos it's getting on,

it's getting cold and I want to get back to the pub.

Right. This will take about half an hour or more to simmer away.

But one of the little things I've learnt while I've been in Spain

is that to thicken their sauces, they sometimes grind up almonds.

This is a legacy of the Moors,

who used to be around this part of the world a great deal,

and sometimes they used the liver of the beast they're actually cooking.

In this instance, I've mashed the liver right up

so it's almost a puree and that will go into this pot.

It'll cook away.

Some lovely red wine.

The liver will help to make a thick, rich sauce to go with the rabbit,

the wild mushrooms, mountain herbs and, in fact,

you know, this really is

an authentic but quite spontaneous Sierra Nevada dish.

Have a look at the sunset. Actually, Clive wanted me

to point out to you that there isn't a sunset tonight, it's a bit cloudy

and he's a bit unhappy about the background cos it's not as brilliant

as he'd like it to be. But we can't change the weather,

we're only cooks. In fact, it was frustrating for Clive and for you

because normally from here, you can see the coast of North Africa.

But you'll have to be content with this horse's bottom instead.

Anyway, after about another 20 minutes or so, the dish was ready.

The tangy rabbit and the gravy thickened by the liver

gave it a rich, gamey flavour. It was quite superb.

-Would you like to try a bit?

-I'd be delighted.

Tell me what you think.

Incidentally, this is how they eat up here in the mountains -

put the stuff in a big pot,

everybody sits around it and shares it.

-It's delicious.

-Is it really?

-Absolutely delicious.

What would your Spanish chums think of this?

I think they'd be quite impressed.

They're very fond of rabbit.

But they don't normally do it with these type of mushrooms.

And I think they would like it very much. I certainly do.

Another lady believing in the programme.

It's good, you have to edit them out if they don't like it.

HORSE WHINNIES

Hello!

I'll admit it, I'm a terrible interviewer.

I'm too easily distracted by flavours,

smells and brilliant countryside, and sometimes when I cook on TV,

the dish doesn't go exactly as I wanted it to.

But this one, with the rabbit, wild mushrooms and wine was brilliant.

Earthy, gamey and one of the best things I've ever cooked.

Sometimes you just don't need words.

Keith Floyd, the man, the legend. We're looking back at some of the

best recipes from the Saturday Kitchen archives. Still to come

on today's show, it's omelette challenge time

as Paul Rankin and Francesco Mazzei attempt to top the board.

Angela Hartnett here with a tasty Italian take on ribeye steak,

pan-fried and served with a red wine vinaigrette, tomatoes, olives,

caper berries and sauteed potatoes.

And finally Eddie "The Eagle" Edwards faces his food heaven

or his food hell. Did he get his food heaven,

popcorn with banana ice cream and chocolate sauce?

Or his food hell, saag aloo with mussels,

clams and spicy carrot salad?

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

Next up is chef and cookery teacher

Lesley Waters who is here with a tasty tart.

What are you cooking?

Your food's great, I love it, I love it, I love it.

He'd call it a tart in his restaurant, it's a quiche to you.

It's a quiche, a tart, whatever, but it's flavoured with crab and ginger.

And it's one of my favourite recipes.

For this, we're using shortcrust pastry,

which you can buy ready made or you can make your own,

we're going to be using a mixture of parsley and coriander -

or you could just use parsley - some lovely ginger, white crab meat...

-That's cos it's a posh one.

-That's cos it's posh.

-Slightly more money.

-Yeah.

-But it's OK, it's good.

-Some sunflower oil, eggs, creme fraiche.

And for the dressing, which is lovely, is some chilli,

spring onions, sugar, soy sauce and some sunflower oil.

And a bit of lime that you've got there.

And the juice of a lime, thank you very much.

Fire away, you need to do something first.

I need to start to roll this out.

But I love you being my kitchen slave.

So what I'd like you to do first of all...

-What am I doing?

-..is to peel some ginger for me.

Now you can use just a small knife to do this, but I don't know if

you've seen this, I don't know why, you can actually use a teaspoon.

Come on, you don't use a teaspoon.

That's for your coffee, what you on about?

That's fine, look, it just comes away really, really easily.

Obviously it works better on ginger that's not so knobbly.

You mean it works better with a knife, darling?

No, it doesn't, you can just rub it like that, rub it like that,

-little tip.

-Right, I'll do that.

And I'm going to now roll this pastry out.

And the thing to do is to be quite gentle with the pastry.

Treat it with a bit of respect, and just gently tap it out first of all.

And you can make this tart without baking it blind.

But you do get a soggy bottom which I think in a tart is not good, OK?

Yeah.

So bake your tart blind,

and that literally means to bake it with nothing in it.

It's empty first of all so you get a really, really...

How you getting on with that, James?

I'm doing great, love, I'll be with you in half an hour.

This is...

You can actually, I was taught as well

when I was working in London that the tartlets,

if you actually put it in, before you bake it blind,

roll it like that, nice and thin, pop it in your fridge to set

and then you can fill it and pop it straight onto a hot tray in the oven

and that way it'll cook the base,

so you won't end up with a soggy bottom.

Oh, right, OK. And also a lot of people say that you don't even

need to bother putting a paper and baking things in it.

If you let it rest long enough in the fridge

and stick it in the freezer for about, I don't know, 15 minutes

and get it nice and rested and chilled,

in fact, you don't need to bother to put

anything in it and when you bake it blind, it will just stand up.

So what I'm now going to do is just continue rolling this

until it's a little bit bigger than the flan ring here.

And then I'm just going to pick it up

and preferably not with my hands, just using the rolling pin.

If you can put that ginger in there for me.

You just want a quick blend, do you? Just chopped?

What I want you to do, before you do that, hang on a second,

is I want you to roughly chop that and throw it in...

It's like Dermot in the kitchen! Look at this!

..with some sunflower oil which is going to help this

whole thing kind of go together.

This is a bit of coriander and parsley mixed together?

A bit of coriander and flat parsley.

I'm now just going to lift this up, bring this into play.

And just let that drop into that.

The reason why you don't use your hands, it will break the pastry.

Absolutely. And when you go around, just use your thumb and your finger

and just press the pastry into the edge of the tin like that.

It's looking good, my darling.

Get in there with a spatula and just check it's all going round.

Get in there with a spatula.

And you might want to put a little more of the sunflower oil in there.

And this is going to make a really, really

nice paste that you can put on the bottom of your tart.

So I'm just going to go round

and just finish off the edge of the tart using my finger and my thumb.

I'm going to roll off the excess pastry.

And at this stage, you want to get the oven nice and hot

and you want to prick the bottom with a fork.

-You sound like Delia.

-Yes! Prick the bottom with a fork!

-I'm getting caught up here.

-Right.

And stick a bit of paper in and if you've got some dried lentils

or beans which have been uncooked, or rice, you can put that in.

Of course, before I bake this in a hot oven for about 15 minutes,

it needs to relax in the fridge.

So I'm going to give that to you.

-Relax in the fridge.

-OK.

After it's had about 15 minutes relaxing in the fridge,

that's important so your pastry doesn't shrink, you can then take

your ginger and your parsley and you can place that on the bottom.

Now, James, what I want you to do is chop those spring onions

and chillies really finely and put them into there.

Right. Lovely.

All right, so this lovely ginger and this parsley with a little oil

is going to go on the bottom of this cooked, cooled pastry case.

And I'm now going to take the white crab meat

and this is fresh crab meat, which is the best to use.

In fact, actually, I have used canned white crab meat.

Pasteurised crab meat is actually really good.

I don't know how you feel, it's not bad, is it?

It's not as good as fresh.

The shelf life's more improved because it's been pasteurised.

-But fresh has got a certain texture about it.

-It has.

And the white crab meat is really sweet and gorgeous in this.

OK, so we're now going to make the filling, which is

basically a couple of eggs and then something really naughty,

which is going to be some creme fraiche.

Not low fat creme fraiche, you want the full fat,

you want the whole thing.

And I'm not going to put salt in this, James, because the dressing

that we're going to make has got soy sauce in it.

And the crab is kind of naturally quite salty.

-Is there a whisk anywhere we can use?

-A whisk?

-Let's have a whisk.

Just so that we can use that. Thanks, babe.

If you can whisk that for me.

-I'll whisk that as well, anything else you want me to do?

-Yes.

-Wash up and all?

-A little bit of black pepper.

I like to see you working hard.

All right, now, get rid of all those lumps, darling.

My dad said lumps were all right

as long as they were in the right places.

Don't worry, I've got plenty of those.

Right, now, drizzle that neatly and nicely over the tart, OK?

Drizzle it neatly and nicely over the tart.

I'm going to make the dressing which is a spring onion and the chillies,

and the soy sauce going in there and also, the sunflower oil.

This is a really simple dressing to do.

If people didn't want to use creme fraiche, could they use double cream?

Because that's like a classic Royale mix, what I call a Royale mix.

They could use double cream, but the creme fraiche is really nice

because it's got a bit of a bite to it. So lime going in there.

Do you know what, you can tell you were a teacher at cookery school.

-Look at all the rubbish!

-Well, I've got you here to clear it up for me.

-Mix it together.

-What happens to this?

This then goes into the oven

and it takes about 25 to 30 minutes to cook, until it's set.

Really everything is cooked there except the custard.

And we've got one here.

Don't make the mistake that I did before,