27/08/2017

0:00:02 > 0:00:05Good morning. The next 90 minutes is jam-packed with mouthwatering recipe

0:00:05 > 0:00:10ideas that you definitely won't want to miss, so don't go anywhere. This is Saturday Kitchen Best Bites.

0:00:29 > 0:00:30Welcome to the show.

0:00:30 > 0:00:33Now, we've got first-class chefs serving fantastic food

0:00:33 > 0:00:36and a healthy portion of celebrity guests as well.

0:00:36 > 0:00:38Coming up on today's show,

0:00:38 > 0:00:41James Martin cooks sweet pumpkin pastries for Zoe Ball.

0:00:41 > 0:00:45Gennaro Contaldo is here with an Italian take on steak.

0:00:45 > 0:00:47He pan fries sirloin steak and serves it up with a tomato

0:00:47 > 0:00:50and caper sauce and couscous.

0:00:50 > 0:00:53And Sat Bains shows us a great dish, using pork belly.

0:00:53 > 0:00:56He slow cooks the pork belly in a water bath,

0:00:56 > 0:00:57before finishing it off in the pan.

0:00:57 > 0:01:00It's then topped with a teriyaki glaze

0:01:00 > 0:01:03and served with homemade piccalilli, apple and cauliflower salad.

0:01:03 > 0:01:06And you have to feel sorry for Lisa Allen, as she takes on world

0:01:06 > 0:01:10record holder Theo Randall in today's Omelette Challenge.

0:01:10 > 0:01:13Then it's over to Atul Kochhar, who is here with a tasty fish dish.

0:01:13 > 0:01:16He fries pieces of cod in an Indian spiced batter

0:01:16 > 0:01:20and then serves it up with a fresh and tasty cucumber and tomato salad.

0:01:20 > 0:01:23And finally, singer Jack Savoretti faces his Food Heaven

0:01:23 > 0:01:25or his Food Hell. Did he get Food Heaven,

0:01:25 > 0:01:28slow braised shoulder of lamb ragu with gnocchi? Or his Food Hell,

0:01:28 > 0:01:32smoked haddock fishcakes, with chilli jam and watercress salad?

0:01:32 > 0:01:34You can find out what he got at the end of the show.

0:01:34 > 0:01:37But first, it's over to an Irish chef who began his career

0:01:37 > 0:01:38cooking in Germany.

0:01:38 > 0:01:43It's Danny Millar, with a great dish, using Irish langoustines.

0:01:43 > 0:01:46- Now, Danny, you're cooking prawns. - Yes, definitely prawns.

0:01:46 > 0:01:48- Langoustines, but prawns. - Langoustines, if you're French.

0:01:48 > 0:01:51- Yorkshireman saying langoustines! - OK, all right.

0:01:51 > 0:01:55- We've got prawns here, then. - Strangford Lough's finest. - So, what are we going to do?

0:01:55 > 0:01:59I'm going to peel them, make a little butter sauce with the shells.

0:01:59 > 0:02:00Yeah.

0:02:00 > 0:02:03Poach the tails in butter and I'm going to make a little garden salad.

0:02:03 > 0:02:06This time of year, you've got lovely sweetcorn, tomatoes, we were

0:02:06 > 0:02:09saying earlier, and some of this here, which I think's a bit

0:02:09 > 0:02:12- under-looked, this butter lettuce. - I love this butter lettuce.

0:02:12 > 0:02:14Back in the day, when there was no Lollo Rossa or frisee,

0:02:14 > 0:02:17- butter lettuce we had. - So many great flavours in there.

0:02:17 > 0:02:20- So, you want me to peel a few of these, then?- Yeah. Get these started.

0:02:20 > 0:02:23- Now, you're based around Strangford Lough, is that right?- I am indeed.

0:02:23 > 0:02:25So, tell us about Strangford Lough, in particular,

0:02:25 > 0:02:29- because it's quite unique.- Well, it is indeed. It's one of the

0:02:29 > 0:02:32- biggest... I think it's the biggest lough in Europe.- Yeah, it is.

0:02:32 > 0:02:37- The biggest inlet, yeah.- And it just has absolutely fabulous seafood.

0:02:37 > 0:02:39Not just prawns.

0:02:39 > 0:02:43We have great scallops, mussels, cockles, razor clams.

0:02:43 > 0:02:46The tide comes in and it gets drained with fresh seawater.

0:02:46 > 0:02:52Yeah, it keeps it cleaned. And we have trout, salmon, cod, hake,

0:02:52 > 0:02:56turbot, plaice - you can go on. I think we're blessed, you know

0:02:56 > 0:03:00what I mean? Especially where it is. And we get great fish every day.

0:03:00 > 0:03:02- And just pull them up to the restaurant.- Yeah.

0:03:02 > 0:03:06With some great produce, you know, I think keeping it simple is the key to success.

0:03:06 > 0:03:08Exactly.

0:03:08 > 0:03:10- So, a little bit of oil in the pan, get this...- Yeah.

0:03:10 > 0:03:12I was going to say langoustines there, nearly.

0:03:12 > 0:03:14- Ah, you were just about to say it. - LAUGHTER

0:03:14 > 0:03:17- Prawns! It's prawns!- Ah, you see!

0:03:17 > 0:03:19You're getting the hang of it.

0:03:19 > 0:03:23- Can you say that again?- Yeah, I reckon by the end of it he will.

0:03:23 > 0:03:25So, nice hot pan.

0:03:25 > 0:03:27Get our prawns...

0:03:27 > 0:03:29Yeah.

0:03:29 > 0:03:33- Just going to smash the heads a little bit here to release all the flavour.- Yeah.

0:03:33 > 0:03:35That's where all the goodness is. You see, when...

0:03:35 > 0:03:37When you're eating your grilled prawns, that's...

0:03:37 > 0:03:39I think that's the best bit.

0:03:39 > 0:03:42But even with tiger prawns, if you're using them, you can still keep the shells...

0:03:42 > 0:03:44- Yeah.- ..and form a sauce out of it, can't you?- Yeah.

0:03:44 > 0:03:47They don't have that great flavour that the native prawns have, but...

0:03:47 > 0:03:49Yeah.

0:03:49 > 0:03:51Now, you mentioned your restaurant.

0:03:51 > 0:03:54You've not got one like you had the last time you were on here.

0:03:54 > 0:03:57- Now got two.- Yeah, we've another pub in Hillsborough.

0:03:57 > 0:04:00That's unusual, isn't it? An Irishman buying a pub?

0:04:00 > 0:04:01LAUGHTER

0:04:01 > 0:04:04Well, I think with the current market, I think that's

0:04:04 > 0:04:07the kind of way we're leaning towards. It's a good casual pub...

0:04:07 > 0:04:09- Yeah.- ..doing great Irish food.

0:04:09 > 0:04:13- And there seems to be a market for it.- Yeah.- We're very busy.

0:04:13 > 0:04:16Is it similar to what you do in the restaurant, just less refined?

0:04:16 > 0:04:20- Or is it totally different?- Yes, well, we have an upstairs, downstairs in Balloo.- Right.

0:04:20 > 0:04:23Refined in the upstairs and downstairs good, country pub food.

0:04:23 > 0:04:24Right.

0:04:26 > 0:04:29So we don't have that fine dining element of Hillsborough, but it has

0:04:29 > 0:04:33- all the good pub food that you'd expect.- Right.

0:04:33 > 0:04:34So what have you got in there, then?

0:04:34 > 0:04:37So we've got some basil, thyme, a little bit of tomato puree,

0:04:37 > 0:04:40- just gone in there.- Yeah. - Make a little bit of...

0:04:40 > 0:04:42Get our sauce.

0:04:42 > 0:04:45Ideally, you want to cook this for a little bit more than the five

0:04:45 > 0:04:47- minutes we're going to be doing today.- Yeah.

0:04:47 > 0:04:51But it will give us all the flavour we're looking for.

0:04:51 > 0:04:53A little bit of chicken stock.

0:04:53 > 0:04:55But you can make this with crab shells, lobster shells.

0:04:55 > 0:04:57And you can also freeze them,

0:04:57 > 0:05:01- if you've only got one or two at a time, freeze them...- Yeah. - ..until you've got enough.

0:05:01 > 0:05:05- Just great flavour.- Yeah.

0:05:05 > 0:05:10So, in there we'll put some butter to poach our lovely prawns.

0:05:10 > 0:05:14- See, this is why I like his food. That's a bit hot, that. - HE BLOWS HARD ON PAN

0:05:14 > 0:05:17- LAUGHTER - Carry on. Nobody's noticed.

0:05:17 > 0:05:19- We're going to try another pan. - JAMES COUGHS

0:05:19 > 0:05:23- Carry on, Danny. Fill in.- OK. - LAUGHTER

0:05:23 > 0:05:27In this pan we'll put some lovely prawns.

0:05:27 > 0:05:29I was going to say, that's why I love his cooking.

0:05:29 > 0:05:31We'll keep it nice and simple.

0:05:31 > 0:05:34Lots of butter.

0:05:34 > 0:05:37- Do you want more butter? - A little bit more.

0:05:37 > 0:05:40This is why I like your cooking, you see. You can come back.

0:05:40 > 0:05:43They aren't going to take too long, just about four minutes,

0:05:43 > 0:05:45approximately, depending on the settings.

0:05:45 > 0:05:47Cook with a little bit of salt and pepper.

0:05:47 > 0:05:50- It's like Top Of The Pops in here. - LAUGHTER

0:05:50 > 0:05:52It smells good. Right.

0:05:52 > 0:05:55- Very naughty.- So, yeah.

0:05:55 > 0:05:56Carry on.

0:05:56 > 0:06:00- Where were we? I'm going to wash my hands.- Yeah.

0:06:00 > 0:06:03Yeah, so...

0:06:03 > 0:06:04prawns are on, reducing...

0:06:04 > 0:06:08- Yeah.- ..our prawns are now nicely poaching in butter.- Yeah.

0:06:08 > 0:06:12We're going to put together some... A little vegetable garnish.

0:06:12 > 0:06:14As I said, this time of year, with everybody having their harvest, you

0:06:14 > 0:06:19- know, their garden, everything should be coming to fruition, as such.- Yeah.

0:06:19 > 0:06:23So, get some corn, some nice little potatoes...

0:06:23 > 0:06:25Now, those great ingredients around the lough,

0:06:25 > 0:06:28and obviously your talent in the kitchen has paid off,

0:06:28 > 0:06:31because you've started to win, I mean, the ultimate reward, for you,

0:06:31 > 0:06:34really, I mean, Best Chef in Ireland?

0:06:34 > 0:06:35Yeah, I was very...

0:06:35 > 0:06:37Well, fortunate, yeah.

0:06:37 > 0:06:39I'd like to think it's a whole team effort, you know.

0:06:39 > 0:06:42When people come to the restaurant, it's front of house, back of house...

0:06:42 > 0:06:45- Yeah. - ..right through to the KPs.

0:06:45 > 0:06:48And, yeah, but it's always great to be recognised by your peers.

0:06:48 > 0:06:50There you go.

0:06:52 > 0:06:54So, you cook those down, and literally, the langoustines,

0:06:54 > 0:06:57- the secret of these is they don't take long to cook.- No.

0:06:57 > 0:06:58- That's the key to it.- Not harsh. - Yeah.

0:06:58 > 0:07:01If you harsh cook them, they become very tight and rubbery.

0:07:01 > 0:07:04- You want to just gently poach them. - Do you think, if you overcook them,

0:07:04 > 0:07:06a lot, often, when you go to a lot of these places and restaurants,

0:07:06 > 0:07:09if they're old or overcooked, they become quite powdery?

0:07:09 > 0:07:10Yeah, they do indeed.

0:07:10 > 0:07:13- Kind of like cotton woolly, really. That texture.- There you go.

0:07:13 > 0:07:16Watch your fingertips.

0:07:16 > 0:07:17There you go.

0:07:17 > 0:07:19So, we've got that.

0:07:21 > 0:07:22Keep this nice and thin.

0:07:22 > 0:07:26Now, you can actually just blanch that into ice-cold water, can't you?

0:07:26 > 0:07:27Yeah, and it just goes really well,

0:07:27 > 0:07:29fennel and prawns, just a great combination,

0:07:29 > 0:07:32- that aniseedy flavour that goes well with the basil.- Yeah.

0:07:32 > 0:07:34- We'll put it on the salad as well. - There you go, so that's that.

0:07:34 > 0:07:37- So you've just taken the central leaves out of here...- Yeah.

0:07:37 > 0:07:39Just wanted the hearts, wanted...

0:07:39 > 0:07:41- pretty small salad.- Right.

0:07:42 > 0:07:44And we we'll lift these out.

0:07:44 > 0:07:47- But these langoustines, I mean, they are...- These prawns.

0:07:47 > 0:07:49- LAUGHTER - They're prawns.- Prawns, langoustines.

0:07:49 > 0:07:53I mean, the percentage of them, to be honest, some 90-odd per cent of them get exported?

0:07:53 > 0:07:56Yeah, unfortunately, to mainland Europe.

0:07:56 > 0:07:59- And to France, in particular. - And to France and Spain.- And Spain.

0:07:59 > 0:08:03- Yeah. But why is that, do you think? I mean, I know that...- Well...

0:08:03 > 0:08:05- Because we love them. - I know you love them.

0:08:05 > 0:08:07But I think there's just a supply and demand.

0:08:07 > 0:08:12You know, people on holiday in Spain, from Ireland, in Marbella,

0:08:12 > 0:08:17wherever it may be, sitting there, thinking, "Oh, I'm eating local prawns," and they're probably from

0:08:17 > 0:08:20- Strangford Lough.- Yeah, exactly. - It's a wee bit...you know? - Just round the corner.

0:08:20 > 0:08:22Which is a bit, a little bit strange, to say the least.

0:08:22 > 0:08:25But at least we're actually enjoying them,

0:08:25 > 0:08:27because back in the sort of '70s, we used to have them

0:08:27 > 0:08:30in, the cardinal sin, I suppose, in breadcrumbs, in a basket.

0:08:30 > 0:08:32Yeah, or battered, yeah, scampi.

0:08:32 > 0:08:34Because this is what they were, scampi, weren't they?

0:08:34 > 0:08:37- You like the hot pans, don't you, Dan?- Yeah, it's hot today.

0:08:37 > 0:08:39There you go, right. So you're reducing that down.

0:08:39 > 0:08:42We're going to reduce that down and then we're going to emulsify

0:08:42 > 0:08:45- it with the butter that we poached the prawns in.- Right.

0:08:45 > 0:08:48- So they're cooked now, then? - Yeah, that's them.

0:08:48 > 0:08:51Right. And then we just lift this out.

0:08:51 > 0:08:54And we can start to assemble our salad.

0:08:54 > 0:08:56So you're just going to blanch that.

0:08:56 > 0:08:59These sweetcorn don't take very long at all, you want to keep them...

0:08:59 > 0:09:02And buy the fresh stuff, because it is in season right now as well.

0:09:02 > 0:09:04- There you go.- Absolutely. - So we've got our sweetcorn.

0:09:04 > 0:09:06What next?

0:09:06 > 0:09:08- A little bit of lemon juice. - Potatoes?- Olive oil.

0:09:08 > 0:09:11- Potatoes in there?- Yeah. - There you go. Fennel in there?

0:09:11 > 0:09:14- Yeah. Tomato in as well. - Tomato in there.

0:09:14 > 0:09:17This tomato's from my garden, do you know that?

0:09:17 > 0:09:19- I'm sure it's going to make it work.- That's it.

0:09:19 > 0:09:21LAUGHTER

0:09:21 > 0:09:24- There you go.- Right. - Give that a quick mix.

0:09:24 > 0:09:26So just a little bit of olive oil in there?

0:09:26 > 0:09:29- Yeah, a bit of olive oil, a bit of lemon juice.- Right.

0:09:29 > 0:09:31Cos the dressing, you're actually going to use this.

0:09:31 > 0:09:34- Yeah, we're going to use the butter sauce from the prawns.- Yeah.

0:09:34 > 0:09:38Now, if you wanted to do a bisque, very similar sort of thing, you'd just blend the shells?

0:09:38 > 0:09:40Yeah, blend up the shells and then strain it.

0:09:40 > 0:09:43- Make sure you've got a fine sieve. You don't want to get them bits. - Right.

0:09:43 > 0:09:46OK, we're ready when you are.

0:09:46 > 0:09:48- That's us.- Do you want me to put the leaves on the plate?- Yeah, please.

0:09:48 > 0:09:53- There we go.- Hold on, I'm going to put a bit of dressing on them first, James. Sorry.- All right.

0:09:53 > 0:09:56- So, you put more butter in?- More butter.- See, look at this. - LAUGHTER

0:09:56 > 0:09:58Well...

0:09:58 > 0:10:00There's about 8oz in this dish.

0:10:00 > 0:10:02LAUGHTER

0:10:04 > 0:10:07- Then we...- Oh, you've got your fancy whizzer thing.

0:10:07 > 0:10:10No, it's just going to emulsify it, it's not going to do any foam...

0:10:10 > 0:10:13- You're not doing any foamy stuff?- No, no.- Right.

0:10:13 > 0:10:15So this is just to combine the sauce, that's it?

0:10:15 > 0:10:17- Exactly.- OK.

0:10:17 > 0:10:21- That's that one done. I'll give you your spoon.- Cheers.- There you go.

0:10:24 > 0:10:25Another one.

0:10:27 > 0:10:29Happy?

0:10:29 > 0:10:30You tell me.

0:10:32 > 0:10:34Happy. I like that.

0:10:34 > 0:10:37So, on there - lettuce, a little bit of the sauce.

0:10:37 > 0:10:40The thing about it being dressed, especially when it's a warm dressing,

0:10:40 > 0:10:43goes lovely on the warm potatoes and they absorb it.

0:10:43 > 0:10:45A little bit of dressing.

0:10:51 > 0:10:55- So, although you've dressed it, I mean, lettuces do...they're really nice warm.- Yeah.

0:10:55 > 0:10:59- That's how a lot of people do it. I mean, the French love cooking with lettuce.- Yes.

0:10:59 > 0:11:04- Warm dressing onto sort of lettuces like that, that sort of stuff, they really do work.- Yeah, yeah.

0:11:04 > 0:11:06It's nice.

0:11:06 > 0:11:08Cos you guys braise this stuff as well, don't you?

0:11:08 > 0:11:11Yes, we do, actually, a lot of braised salad in France,

0:11:11 > 0:11:14as a vegetable, and it's very good.

0:11:14 > 0:11:16A little bit of fennel.

0:11:16 > 0:11:18Sweetcorn, tomato.

0:11:18 > 0:11:20- Potatoes?- There you go.

0:11:22 > 0:11:24And then we have our beautiful prawns.

0:11:24 > 0:11:28- Oh, you nearly said langoustine again.- No, no, no, no. - LAUGHTER

0:11:31 > 0:11:34Danny, you could almost have used as well, you know,

0:11:34 > 0:11:37when you make the head and you do the kind of smaller... You could

0:11:37 > 0:11:41- almost do a dressing with that as well.- Yeah, absolutely.

0:11:41 > 0:11:43It's definitely the most flavourful part.

0:11:43 > 0:11:45Do you want some more of these?

0:11:45 > 0:11:47Lovely bit of picked basil.

0:11:47 > 0:11:48So, remind us what that is again.

0:11:48 > 0:11:52So we have some butter-poached Strangford prawns,

0:11:52 > 0:11:53with warm garden salad.

0:11:53 > 0:11:56A great start to a new series. What about that?

0:11:56 > 0:12:00- Put lots of sauce on. Don't be shy with your sauce.- And the butter.

0:12:03 > 0:12:06I have to say, it smells already fantastic.

0:12:06 > 0:12:09- Look at that! - LAUGHTER

0:12:09 > 0:12:11- Come on!- There you go, dive into that.

0:12:11 > 0:12:13Have a seat over there. Dive into that one.

0:12:13 > 0:12:17- But it's really got to be...the secret of these are the prawns, isn't it?- Yeah.

0:12:17 > 0:12:20- That's the key to this whole thing. - And the sauce.- Yeah.

0:12:20 > 0:12:22Roast your shells, get a little bit of flavour.

0:12:22 > 0:12:25- A fishmongers will actually sell them if you give them enough notice in advance.- Yeah.

0:12:25 > 0:12:27They'll... What do you reckon?

0:12:27 > 0:12:28It's fantastic, isn't it?

0:12:28 > 0:12:31And so quick, and you get so much flavour out of those shells.

0:12:31 > 0:12:34- Just...- As soon as you've got one dressing on the lettuce,

0:12:34 > 0:12:36you've got to get it away and get it eaten, haven't you?

0:12:36 > 0:12:39- Yeah.- This is good.- They love warm potato on salad with the

0:12:39 > 0:12:42- prawns, and the butter just absorbs into the potato.- OK.

0:12:46 > 0:12:49Whether you call them prawns or langoustines, they looked great.

0:12:49 > 0:12:52Right, coming up, James Martin makes sweet pumpkin pastries for Zoe Ball,

0:12:52 > 0:12:54but first it's over to Rick Stein,

0:12:54 > 0:12:57who seems to have found his spiritual home in South Carolina.

0:12:59 > 0:13:01BLUESY PIANO MUSIC PLAYS

0:13:03 > 0:13:07Well, I'm on my way to Bowens Island in South Carolina.

0:13:07 > 0:13:10It's quite a nice story behind why I'm here, really,

0:13:10 > 0:13:13because it's this journalist in Philadelphia who wrote me a letter.

0:13:13 > 0:13:17She'd heard I was making a seafood programme from the States

0:13:17 > 0:13:22and she said one of the best kept seafood secrets in the

0:13:22 > 0:13:25whole of the eastern seaboard was Bowens Island.

0:13:25 > 0:13:27And I just had this sort of image in my mind, and I've always

0:13:27 > 0:13:30had it, I've always wanted to do this,

0:13:30 > 0:13:34is to go somewhere on the eastern seaboard, and find a seafood

0:13:34 > 0:13:40shack, you know, with sort of sun-bleached bare boards

0:13:40 > 0:13:46and just nothing to eat but simple shrimp, lobster, oysters,

0:13:46 > 0:13:50clams, on open tables, maybe no tablecloths,

0:13:50 > 0:13:54and just throw the oysters into a bucket when you've finished them.

0:13:54 > 0:13:56So I'm hopeful.

0:13:59 > 0:14:01Well, this is it -

0:14:01 > 0:14:03the ultimate oyster experience.

0:14:03 > 0:14:07They've been cooking oysters like this since the last war,

0:14:07 > 0:14:08and it hasn't changed a bit.

0:14:11 > 0:14:14The Bowen family that own the island, well,

0:14:14 > 0:14:15they just take the oysters,

0:14:15 > 0:14:19put them on a hot piece of steel and cover them with a wet burlap -

0:14:19 > 0:14:24I love that word, American word - burlap sack, to trap the steam.

0:14:24 > 0:14:27Anyway, they steam them for about 10 minutes,

0:14:27 > 0:14:30and then they just shove them into the centre of a table,

0:14:30 > 0:14:33and it's just totally classless, there's lawyers, there's lovers,

0:14:33 > 0:14:37there's politicians, everybody mixes together.

0:14:37 > 0:14:40Their link is the consuming love of oysters.

0:14:40 > 0:14:43It's not to everybody's taste, this way of eating,

0:14:43 > 0:14:45but, honestly, it is to mine.

0:14:45 > 0:14:46I mean, you know,

0:14:46 > 0:14:50I've been to lots of three-star restaurants all over the world, and

0:14:50 > 0:14:55had some great food and all that, but this really beats it for me.

0:14:55 > 0:14:58I mean, just sitting here, eating these oysters just straight out of

0:14:58 > 0:15:01the creek, just over there,

0:15:01 > 0:15:04and these sort of nice little dipping sauces.

0:15:04 > 0:15:06What more could you want?

0:15:06 > 0:15:09It's just so sort of satisfying and, well, as you can see,

0:15:09 > 0:15:11it's so sort of like prosaic, you know.

0:15:11 > 0:15:15I mean, there's no allusions about this place.

0:15:15 > 0:15:17What you see is what you get.

0:15:17 > 0:15:20Yeah, I mean, you sort of get this image of America being so

0:15:20 > 0:15:24sort of clinical and wholesome, sort of like everything working

0:15:24 > 0:15:29so wonderfully well, and you come here and it's just like...newspapers, big piles

0:15:29 > 0:15:35of oysters thrown on to an old fire, steam everywhere and burlap sacks.

0:15:35 > 0:15:38And you think, this is a great country.

0:15:38 > 0:15:41This is what I really dreamed of finding.

0:15:41 > 0:15:44And, yeah, I'm sort of thinking I can go all the way

0:15:44 > 0:15:48round the world, I can go, as I do, in the best restaurants

0:15:48 > 0:15:51in the world, but I bet you this is the place I'll remember best.

0:16:18 > 0:16:21Now, there's two things that I'll remember about the cooking

0:16:21 > 0:16:22of South Carolina.

0:16:22 > 0:16:24First, shrimp.

0:16:24 > 0:16:27Second, oysters.

0:16:27 > 0:16:29And here, the oysters grow everywhere

0:16:29 > 0:16:33and the locals have a right in law to pick them when they're in season.

0:16:35 > 0:16:40They grow like stalagmites, sort of brittle flowers amongst the mud.

0:16:40 > 0:16:43There's so many of them, they just grow together in big clumps,

0:16:43 > 0:16:47and Goat Lafayette lives for them.

0:16:47 > 0:16:49So, how does he like to eat them?

0:16:49 > 0:16:53Sometimes, we roast it, the same thing, you know.

0:16:53 > 0:16:57But we don't cook it up like some people cook it up.

0:16:57 > 0:17:00They're swanked up, we don't eat it like that.

0:17:00 > 0:17:02We like them with the milk in it.

0:17:02 > 0:17:04And that's when they're real good.

0:17:06 > 0:17:10Oysters are a main part of South Carolinan gumbo.

0:17:10 > 0:17:12Gumbo's not just from New Orleans.

0:17:12 > 0:17:15Here, they have a special way of making it.

0:17:15 > 0:17:19First of all, you need to make a really good stock.

0:17:19 > 0:17:24Vegetables like carrot, onion, parsley, shrimp peelings,

0:17:24 > 0:17:26crab shells,

0:17:26 > 0:17:30and plenty of chicken wings,

0:17:30 > 0:17:34fresh bay leaves. Celery, I forgot to mention that. Plenty of that.

0:17:34 > 0:17:38Simmer for about 40 minutes to make a really good stock.

0:17:38 > 0:17:40I may not be a gumbo aficionado,

0:17:40 > 0:17:44but the secret I know is a really good stock.

0:17:44 > 0:17:47Now for the gumbo, and first of all, the roux.

0:17:47 > 0:17:50And what could be better for making a roux than bacon grease?

0:17:50 > 0:17:53OK, this is real south bacon grease.

0:17:53 > 0:17:56Doesn't taste like lard, it tastes a lot finer.

0:17:56 > 0:17:57Beautiful stuff.

0:17:57 > 0:17:59Much more interesting than butter,

0:17:59 > 0:18:04but if you haven't got good bacon grease for your gumbo, use butter.

0:18:04 > 0:18:07Then some flour, OK? In we go with the flour.

0:18:07 > 0:18:11Just stir that around and you have to cook it out very, very gently.

0:18:11 > 0:18:14What you're looking for is quite a lot of colour.

0:18:14 > 0:18:17In fact, funnily enough, you have to get such colour in it that

0:18:17 > 0:18:22Escoffier, the famous French chef, saw a roux made for a gumbo and just

0:18:22 > 0:18:26despaired because he just thought it was going to be burnt and frightful.

0:18:26 > 0:18:30But the French way of cooking is all refined and delicate.

0:18:30 > 0:18:33Whereas this sort of food, well, it's got chilli in it, it's got bell

0:18:33 > 0:18:37pepper, loads of garlic, lots of gutsy flavour,

0:18:37 > 0:18:39cooked out to a good, light brown colour.

0:18:39 > 0:18:41It's just what you need.

0:18:41 > 0:18:44And now to add some good smoked bacon. Look at that.

0:18:44 > 0:18:48Lovely thick lardons, local bacon. No water in there.

0:18:48 > 0:18:50Good dry bacon.

0:18:50 > 0:18:54Slightly running in this hot, hot sun where I'm cooking today.

0:18:54 > 0:18:55So, in that goes.

0:18:55 > 0:18:58Keep stirring quite sort of regularly now,

0:18:58 > 0:19:00but once you get other ingredients in there,

0:19:00 > 0:19:03you'll pass the danger point of burning the roux.

0:19:03 > 0:19:05Just stir that in.

0:19:05 > 0:19:10And now, the trilogy. Pepper, onion and they're called Vidalia onions.

0:19:10 > 0:19:13They're really sweet. Not at all sharp. Ideal for salads.

0:19:13 > 0:19:16Beautiful onions. Grown round here, in fact.

0:19:16 > 0:19:17And celery.

0:19:17 > 0:19:19So, stir that in with the bacon

0:19:19 > 0:19:23and just let it cook down till the onions are nice and translucent.

0:19:25 > 0:19:30Now to add the most important thing in the whole gumbo, the okra.

0:19:30 > 0:19:33So that goes straight in to the pot.

0:19:35 > 0:19:38And just cook that for about a minute or so.

0:19:38 > 0:19:40Next we've got some tomatoes.

0:19:40 > 0:19:43These are nice local beef tomatoes, but if you've got them, you know

0:19:43 > 0:19:46those vine tomatoes, they're really good in a dish like this.

0:19:46 > 0:19:48No problem out here, using fresh tomatoes.

0:19:48 > 0:19:50They've got so much flavour.

0:19:50 > 0:19:53There's about three or four tomatoes worth of chopped tomato

0:19:53 > 0:19:56going in there now. And now some chilli.

0:19:56 > 0:20:00Now, these are jalapeno chillies, which are actually a bit hotter

0:20:00 > 0:20:04than the ones we have at home, so I'm not going to put all these in.

0:20:04 > 0:20:07I'll put about, I don't know, four... Six slices, I think.

0:20:07 > 0:20:09Because I haven't taken the seeds out.

0:20:09 > 0:20:12And now some herbs - parsley, bay leaf and thyme.

0:20:12 > 0:20:16Just stir those in a bit and now for that lovely stock that I made.

0:20:16 > 0:20:19And that's now beginning to look like the final dish, which is

0:20:19 > 0:20:22actually, particularly here in Carolina, Gumbo's

0:20:22 > 0:20:26more of a soup with lots of bits in it than a stew.

0:20:26 > 0:20:28But next, we put the bits in that really do matter.

0:20:28 > 0:20:31And this is where you do whatever you want.

0:20:31 > 0:20:33Now, I'm, of course, going to put seafood in here,

0:20:33 > 0:20:36but I'm going to put some chicken in as well.

0:20:36 > 0:20:38I'm going to put crab, clams, oysters.

0:20:38 > 0:20:40Anyway, on with the clams now.

0:20:40 > 0:20:42These are called little neck clams,

0:20:42 > 0:20:45so put in a good couple of handfuls of those and just stir those

0:20:45 > 0:20:50in for about two or three minutes before we add any other ingredients.

0:20:50 > 0:20:51Now, these won't take at all long

0:20:51 > 0:20:54because they're all small bits of delicious, sweet seafood,

0:20:54 > 0:20:57and this is really the making of this dish, I think.

0:20:57 > 0:21:00And there's some good shrimp and, well, the shrimping season's just

0:21:00 > 0:21:03starting around here, so they're really good, fresh, local ones.

0:21:03 > 0:21:06Now, just look at that. I mean, that really is beginning to look something like it's

0:21:06 > 0:21:09supposed to be. All that seafood in there, it's a bit like a bouillabaisse

0:21:09 > 0:21:11and it's the same sort of dish.

0:21:11 > 0:21:14Absolutely exquisite.

0:21:14 > 0:21:18And now for some final ingredients, which need no cooking, really.

0:21:18 > 0:21:21Just like a minute, no more than that.

0:21:21 > 0:21:22First, some oysters.

0:21:22 > 0:21:25They're beautiful oysters and look at all that juice there,

0:21:25 > 0:21:28which is going to go in as well, cos it's nice and salty.

0:21:28 > 0:21:30Now then, look at this back crab meat.

0:21:30 > 0:21:32I know we've already put whole crab in,

0:21:32 > 0:21:34but some meat is a very good idea, too.

0:21:34 > 0:21:37So just add a few good dollops of that.

0:21:37 > 0:21:39Just a few chopped spring onions, near the end.

0:21:39 > 0:21:41They'll cook out a little bit, but they'll still have a

0:21:41 > 0:21:44bit of crunch and a little bit of freshness. So, in they go.

0:21:44 > 0:21:48And, finally, some more greenness, just to finish the dish off.

0:21:48 > 0:21:51Some chopped parsley. All that chopped parsley.

0:21:51 > 0:21:52Straight in.

0:21:52 > 0:21:56And that's it. Let's try it, poured over some rice. It's fantastic.

0:22:01 > 0:22:04And what a brilliant-looking place to make gumbo!

0:22:04 > 0:22:06Now, Rick gets to travel to some amazing places,

0:22:06 > 0:22:09but also I've been abroad this week - to Valencia, in Spain,

0:22:09 > 0:22:12where I came across some incredible food and something

0:22:12 > 0:22:15I tried was the local pastry called ensaymada, which is my type of grub.

0:22:15 > 0:22:18- I'm glad YOU said that. - Pastry, icing sugar and lard.

0:22:18 > 0:22:21Ooh! With your figure, you would never tell that.

0:22:21 > 0:22:23Absolutely, can't you tell? There you go.

0:22:23 > 0:22:26And we did have a vegetable, which is part of your five a day,

0:22:26 > 0:22:27- so it was very good for you.- OK.

0:22:27 > 0:22:30- Great.- Which is this. Which is pumpkin.

0:22:30 > 0:22:32- Or you can use butternut squash. And over in Ibiza...- Oh, yeah?

0:22:32 > 0:22:35You've been to Ibiza, have you? Love Island?

0:22:35 > 0:22:37Yes, that's the one. I'll get onto it in a minute.

0:22:37 > 0:22:40But we've got pumpkins or a little butternut squash.

0:22:40 > 0:22:44I'm going to sugar this, or candy it, to make these pastries.

0:22:44 > 0:22:47Now, of course, in Spain, they love the pig.

0:22:47 > 0:22:51And love everything about the pig, including the fat,

0:22:51 > 0:22:54and they use the fat to create these wonderful little ensaymadas and

0:22:54 > 0:22:57this is like a little homage to it because I watched a chef make it

0:22:57 > 0:23:00and there was no way I was ever going to try and do that on a

0:23:00 > 0:23:02live show, in front of three million people,

0:23:02 > 0:23:05was to pin out the dough and he spread it over with lard.

0:23:05 > 0:23:08You could have wrapped yourself in it. It was like a big duvet of lard.

0:23:08 > 0:23:10And then they take a little bit of pumpkin, roll it up and then

0:23:10 > 0:23:13circle it into like a little Catherine Wheel and then bake it.

0:23:13 > 0:23:15Dust it with icing sugar and eat it.

0:23:15 > 0:23:18Sorry, I'm still thinking about you covered in lard.

0:23:18 > 0:23:20That's not an image I need in my head! And pastry!

0:23:20 > 0:23:22Thank you very much.

0:23:22 > 0:23:25Right, we take our nice little squash and, of course, you can

0:23:25 > 0:23:28use pumpkin for this, and we roast it in the oven.

0:23:28 > 0:23:32But enough about the pumpkin, on about you. Congratulations on your new job!

0:23:32 > 0:23:34- Thank you very much indeed. - Fantastic!- I know.

0:23:34 > 0:23:37I want to say thank you very much to Claudia Winkleman for having

0:23:37 > 0:23:40- another baby. - Another one?- Another baby.

0:23:40 > 0:23:42Well, she's got two, so this will be her third.

0:23:42 > 0:23:45So I get to stand in on It Takes Two while she's off being a mum,

0:23:45 > 0:23:48which is brilliant. It's like the best job.

0:23:48 > 0:23:51- Right up your street that, as well. - I know, right up my street.

0:23:51 > 0:23:53Because Strictly was where we kind of first met.

0:23:53 > 0:23:57That's where we first met. Across the dance floor, underneath the

0:23:57 > 0:23:59- glitter ball. You were wearing - Lycra. I wasn't.

0:23:59 > 0:24:02I think you might have been wearing eyeliner as well,

0:24:02 > 0:24:04possibly a few sequins.

0:24:04 > 0:24:08Right, anyway, moving on to our butternut squash...

0:24:08 > 0:24:11- Your tango. - You never forget what?- Your tango.

0:24:11 > 0:24:14- What's wrong with my tango? - Didn't they tell you you looked

0:24:14 > 0:24:17like a murderer or something? Or a gravedigger.

0:24:17 > 0:24:20He's so harsh. It was a very good tango, you and Camilla.

0:24:20 > 0:24:22It was a bit harsh. It was a bit harsh.

0:24:22 > 0:24:25I did actually look like a murderer. Anyway...

0:24:25 > 0:24:28Right, you weigh the pumpkin - sorry to change the subject -

0:24:28 > 0:24:34or the butternut squash, which is, in new money, 300g-ish.

0:24:34 > 0:24:36Old money - 14oz and a bit.

0:24:36 > 0:24:39No. I don't know. But you put two-thirds sugar.

0:24:40 > 0:24:42About that. 500.

0:24:42 > 0:24:44There we go. A little squeeze of lemon...

0:24:44 > 0:24:46goes in there.

0:24:46 > 0:24:49Squeeze of lemon. You put the entire lot in a blender.

0:24:50 > 0:24:52Looking good so far, isn't it?

0:24:52 > 0:24:56- Yeah, that is almost as much sugar as there is pumpkin.- Yes.

0:24:56 > 0:24:58- I'm liking it a lot!- Lid on.

0:25:01 > 0:25:04Do you still dance? Do you still do a few little moves?

0:25:04 > 0:25:07No. But having said that, yes, I did. I've been to a place where

0:25:07 > 0:25:12- you met Norm.- Yes.- Ibiza. - Oh, yes.- I was there last week.

0:25:12 > 0:25:15So, what, do you like Ibiza? Do you spend much time there?

0:25:15 > 0:25:17I'd never been to Ibiza in my life. This was the first time.

0:25:17 > 0:25:20For anybody, to explain, it's the only place in the world

0:25:20 > 0:25:23where you get to see a whole cross-section

0:25:23 > 0:25:26- of the world's population. - You do, actually!

0:25:26 > 0:25:29- It takes all sorts. - You get the really hard-core people,

0:25:29 > 0:25:31who are in that... What's that place called?

0:25:31 > 0:25:33San Antonio.

0:25:33 > 0:25:38- Oh, San Antonio. Oh, yes, yes. - Yes. And then you get, sort of,

0:25:38 > 0:25:41people who have actually gone out there and just got off the plane

0:25:41 > 0:25:44who actually look like this pumpkin in colour, with a spray tan!

0:25:44 > 0:25:46They look like they're big cheesy Wotsits!

0:25:46 > 0:25:50- They're bright orange...- I never understand people getting spray tans

0:25:50 > 0:25:51before they go on holiday.

0:25:51 > 0:25:53And you get a lot of people with corned-beef legs.

0:25:53 > 0:25:56A lot of people that look like red-legged partridges,

0:25:56 > 0:25:59but they are all dancing. But it's quite a cool place, isn't it?

0:25:59 > 0:26:01It's a great place. Did you eat? The food there is amazing.

0:26:01 > 0:26:04- I was supposed to be interviewing you!- Oh, yeah, sorry, sorry!

0:26:04 > 0:26:07- Force of habit.- Anyway, the producer is telling me, tell me what you

0:26:07 > 0:26:09- are doing at the moment with your festivals.- Oh, yes!

0:26:09 > 0:26:12Thank you, James! Thank you, producer. Yes, I am working for

0:26:12 > 0:26:14Sky Arts at the moment. We are doing festivals.

0:26:14 > 0:26:17We did the Isle of Wight. Next weekend we are doing coverage

0:26:17 > 0:26:20of the Latitude Festival in Suffolk. A beautiful setting.

0:26:20 > 0:26:22We are going to be live on air

0:26:22 > 0:26:26Friday, Saturday and Sunday night, bringing you all the highlights.

0:26:26 > 0:26:30- This is in HD and stuff like that? - Yeah, in HD...- And in 3D?- No.

0:26:30 > 0:26:34Latitude isn't in 3D. Bestival will be in 3D.

0:26:34 > 0:26:37- That's the last one?- Yeah, that's the last one, in September.

0:26:37 > 0:26:40But next week I'll be with Shaun Keaveny from 6 Music,

0:26:40 > 0:26:43one of the funniest men around. And we have got all kinds of things.

0:26:43 > 0:26:46The great thing about Latitude is you've got the music.

0:26:46 > 0:26:49So, you have The Nationals, Suede, Paolo Nutini and lots of others.

0:26:49 > 0:26:52But you also have... There is poetry. I'm going to have a go

0:26:52 > 0:26:53at performance poetry,

0:26:53 > 0:26:56- which is...- Poetry?- Yeah.

0:26:56 > 0:26:59A little worrying for me, cos I am from the Pam Ayres school of poetry.

0:26:59 > 0:27:00So, that might be quite tricky.

0:27:00 > 0:27:03Shaun is going to be doing some stand-up. We have got Steve Coogan

0:27:03 > 0:27:05coming on the show. We have got David Morrissey,

0:27:05 > 0:27:09cos there are actors giving talks. There's poetry and there's ballet,

0:27:09 > 0:27:11- so, yeah, that is next weekend. - Do you have any dance music,

0:27:11 > 0:27:14- cos I'm feeling, you know... I went...- Have you fallen in love

0:27:14 > 0:27:17- with dance music? Were you on a podium, James?- I was there.

0:27:19 > 0:27:22ALL LAUGH

0:27:22 > 0:27:24With 9,000 other people, all moving in the same direction.

0:27:26 > 0:27:28You couldn't move. You couldn't do any of that.

0:27:28 > 0:27:31There wasn't the space. Believe you me, I tried!

0:27:31 > 0:27:33Strange looks, if you tried to do a bit of that on the floor

0:27:33 > 0:27:36in Ibiza. If you were on a podium with James Martin in Ibiza,

0:27:36 > 0:27:39please text us a photograph.

0:27:39 > 0:27:40- Did you have your shirt off?- No.

0:27:40 > 0:27:44I was the only guy there with a jacket and a jumper on.

0:27:44 > 0:27:46In Ibiza! That's a good look!

0:27:46 > 0:27:49- Anyway, roll this all up.- How are you getting on?- I'm doing fine.

0:27:49 > 0:27:50I'm fine. There you go.

0:27:50 > 0:27:54We are rolling these up into little parcels, like that.

0:27:54 > 0:27:57And... So, you get this.. This is the stewed...

0:27:57 > 0:28:00- Basically, you get this, put it in a blender.- Yes.

0:28:00 > 0:28:03Blend it up for three or four minutes and you end up with this,

0:28:03 > 0:28:06sort of, sugared pumpkin, which tastes fantastic.

0:28:06 > 0:28:10Like I say, I am using the squash. They'd use normal pastry for this,

0:28:10 > 0:28:13with lard. I'm using a little bit of filo pastry.

0:28:13 > 0:28:15We roll this up...

0:28:15 > 0:28:16like that.

0:28:16 > 0:28:18You look like you could have worked in a jumper shop,

0:28:18 > 0:28:21- doing that folding. - Fold it like that.

0:28:21 > 0:28:23And then take the entire lot and deep fry them.

0:28:23 > 0:28:27- That's my favourite bit. - Yeah, this would be my favourite bit

0:28:27 > 0:28:31if our home economist wasn't on a health kick and she has got this

0:28:31 > 0:28:35fancy, sort of, low... low-cholesterol oil stuff.

0:28:35 > 0:28:38I would use lard or dripping.

0:28:38 > 0:28:41- That is what they use. Fantastic. - Do you have a dripping pot at home

0:28:41 > 0:28:44- that you put all your... - Absolutely. You don't get this

0:28:44 > 0:28:46figure without that. Anyway, we are going to mix this all together.

0:28:46 > 0:28:50- When I first met you... Saturday mornings is normal for you.- Yeah.

0:28:50 > 0:28:54- You have Radio 2, that you're doing now.- Yeah, Radio 2 from 6-8

0:28:54 > 0:28:57- every Saturday.- Live & Kicking? - In the old days, Live & Kicking.

0:28:57 > 0:29:00But this has, kind of, replaced Live & Kicking, hasn't it?

0:29:00 > 0:29:03You have got the same thing going on. All you need is a couple

0:29:03 > 0:29:06- of puppets.- Cos your dad was doing it, as well, wasn't he?

0:29:06 > 0:29:07Yeah, I know. I remember my dad

0:29:07 > 0:29:11standing in for Tommy Boyd on the Wide-Awake Club and he had to

0:29:11 > 0:29:14interview Tears For Fears when they were at number one.

0:29:14 > 0:29:17I Thought it was so cool, my dad with Tears For Fears.

0:29:17 > 0:29:19He had no idea who they were!

0:29:19 > 0:29:21Morning, Dad! If you're watching.

0:29:21 > 0:29:22Right, look at these.

0:29:22 > 0:29:24Mmm!

0:29:24 > 0:29:27Right, we can put a little smidgeon of that on there,

0:29:27 > 0:29:28like that.

0:29:30 > 0:29:33- Just doing a bit of Nathan Outlaw stuff.- Here we go!

0:29:33 > 0:29:35- Just making sure it's nice. - Fancy finishing touches.

0:29:36 > 0:29:39- Keep me right, James.- Ice cream, as well. That looks great.

0:29:41 > 0:29:42Cover your eyes.

0:29:46 > 0:29:47And then we take this.

0:29:50 > 0:29:52Feel there ought to be clubbing music going in the background.

0:29:52 > 0:29:55# Doof, doof, doof, doof. #

0:29:55 > 0:29:57You're back out there in August?

0:29:57 > 0:30:00Yeah, we go every year for two weeks.

0:30:00 > 0:30:02Cos Norm plays Space. Can I tuck in?

0:30:02 > 0:30:04- Space.- Yeah.- I've been to Space. - You've been to Space!

0:30:04 > 0:30:07- No, haven't been to Space. Went to Pacha.- Pacha - the posh one.

0:30:07 > 0:30:10LAUGHTER

0:30:12 > 0:30:15- I went to the one beginning with A.- Amnesia?- Amnesia.

0:30:15 > 0:30:18It was dark. I couldn't see the sign at the top!

0:30:19 > 0:30:21- Oh, dear!- That was quite good.

0:30:21 > 0:30:23- Did you fall in love with it? Will you go back?- I'm there!

0:30:23 > 0:30:25# Big box Little box, cardboard box. #

0:30:25 > 0:30:29- Oh, James, that is so good. - Happy with that?- Oh!- Fantastic.

0:30:33 > 0:30:36James, a clubber? Really? Didn't see that coming!

0:30:36 > 0:30:39Anyway, today we are taking a look back at some of the best

0:30:39 > 0:30:42recipes from the Saturday Kitchen archives and there are still

0:30:42 > 0:30:44loads of inspiring dishes to come.

0:30:44 > 0:30:46Now over to the very shy and reserved Gennaro Contaldo,

0:30:46 > 0:30:49who is serving up a tasty steak.

0:30:49 > 0:30:53- Gennaro Contaldo. How you doing, boss?- Very well, indeed.

0:30:53 > 0:30:55Such a pleasure to be back here.

0:30:55 > 0:30:57You brighten up the kitchen when you come on.

0:30:57 > 0:30:58It is indeed! Look at that.

0:30:58 > 0:31:00Nobody can understand you, but what are we cooking?

0:31:00 > 0:31:04What we going to cook? Hold on. Oh, yes! We got meat.

0:31:04 > 0:31:07We've got to cook this beautiful meat with a lovely tomato, capers,

0:31:07 > 0:31:10oregano. A bit of garlic...

0:31:10 > 0:31:13By the way, it's called bistecche alla pizzaiola

0:31:13 > 0:31:15steak with tomato, caper sauce.

0:31:15 > 0:31:18- Beef with tomato sauce.- OK. What are we doing? What we do?

0:31:18 > 0:31:21First thing we're going to do, we're going to use a nice olive oil.

0:31:21 > 0:31:23Preferably extra virgin olive oil.

0:31:23 > 0:31:24I'm going to remove this top.

0:31:24 > 0:31:26I'm going to start off with the couscous.

0:31:26 > 0:31:29- You want me to do that? Thank God! - Do your couscous your way.

0:31:29 > 0:31:31Now, you're using some sirloin steak there.

0:31:31 > 0:31:33Does it matter whether it's sirloin, fillet?

0:31:33 > 0:31:35- Could it be whatever? - Fillet?! Oh, my goodness me!

0:31:35 > 0:31:38Course, if we could use a fillet, why not?

0:31:38 > 0:31:40Fillet, you can use any kind of a meat.

0:31:40 > 0:31:44In this sauce, you can actually do a fish, as well, fantastic indeed.

0:31:44 > 0:31:48- You know, pork, why not? - Yeah.- Pork is fantastic!

0:31:48 > 0:31:50If Jimmy's sending me some pork, of course,

0:31:50 > 0:31:52I will cook some pork with it.

0:31:52 > 0:31:55- You following this?- Absolutely!

0:31:55 > 0:31:58Right, first thing to do. You've got some olive oil inside there.

0:31:58 > 0:32:01- Season the steak.- Yep.

0:32:01 > 0:32:03Why you touch my frying pan?

0:32:03 > 0:32:05I'm turning it on, because it's not hot enough.

0:32:05 > 0:32:07- It's not hot? Are you sure? - It is now. I've turned it up.

0:32:07 > 0:32:09Yeah, you're right. It's not hot enough.

0:32:09 > 0:32:12- I just make sure.- I'm looking after you, Gennaro.- Oh, you doing that?

0:32:12 > 0:32:14After so many years, I should think so.

0:32:14 > 0:32:16I invested well with you.

0:32:16 > 0:32:18THEY LAUGH

0:32:18 > 0:32:22So, I clean my hands, and then I get lovely fork.

0:32:22 > 0:32:24Get a big fork. No, a small fork.

0:32:24 > 0:32:26It's frying nice. And you're all right cutting?

0:32:26 > 0:32:29- I'm all right with that. - We want all the meat inside here.

0:32:29 > 0:32:31- Oooh...- And all you're doing is sealing the steak, yeah?

0:32:31 > 0:32:34Just sealing this steak. You don't have to do anything.

0:32:34 > 0:32:37- OK.- So simple. Everyone can do, believe me. Everyone.

0:32:37 > 0:32:40And you can use game, all kinds of game.

0:32:40 > 0:32:45Exactly the same way. And fish, fish is fantastic.

0:32:45 > 0:32:48Now, is the reason you're using couscous because it's Italian pasta?

0:32:48 > 0:32:51Well, couscous is part of Italian culture as well.

0:32:51 > 0:32:53Don't forget, in Sicily, all couscous.

0:32:53 > 0:32:57If you don't want to use couscous, you can use bulgur wheat, I suppose?

0:32:57 > 0:32:58Bulgur wheat, I love it.

0:32:58 > 0:33:00Orzo perlato, we call it.

0:33:00 > 0:33:04There's a new trendy ingredient that the Americans use...

0:33:04 > 0:33:07- Quinoa.- What's it called?- Quinoa. It's really good for you.

0:33:07 > 0:33:09It's this really ancient South American grain.

0:33:09 > 0:33:11I don't particularly like it,

0:33:11 > 0:33:13but it's got really great health-giving qualities.

0:33:13 > 0:33:16- And you can get it in supermarkets now.- It's everywhere.

0:33:16 > 0:33:18But you need to cook it, don't you?

0:33:18 > 0:33:20Rather than just reconstituting like I'm doing now.

0:33:20 > 0:33:24Well, see, with this particular sauce,

0:33:24 > 0:33:27you can throw some nice pasta inside.

0:33:27 > 0:33:28You know, which is nice.

0:33:28 > 0:33:31After the sauce, you eat the meat, you have the pasta inside,

0:33:31 > 0:33:32eat all the pasta.

0:33:32 > 0:33:35Exactly the same, you can make lovely risotto. Basic risotto.

0:33:35 > 0:33:36Bit confused, Andi?

0:33:36 > 0:33:38Haven't got a clue!

0:33:38 > 0:33:40It's a multi-purpose sauce.

0:33:40 > 0:33:43You said to me, "One day, I'm going to put subtitle."

0:33:43 > 0:33:46I'm still waiting. I bet everybody's going to complain.

0:33:46 > 0:33:50Anyway, what I'm going to use - some garlic, slice the garlic.

0:33:50 > 0:33:52He's been in England longer than I've been alive.

0:33:52 > 0:33:54I know. Don't tell me, don't tell me.

0:33:54 > 0:33:56My children always say to me,

0:33:56 > 0:33:59"Daddy, speak Italian." Because they can't understand me in English.

0:33:59 > 0:34:01Chopping the garlic. This is for our sauce?

0:34:01 > 0:34:03This is for sauce. Just, you know, roughly chopped.

0:34:03 > 0:34:07- Capers.- Capers, garlic. - Anchovies.

0:34:07 > 0:34:11- Olive oil.- Capers.

0:34:11 > 0:34:16That's all. Once you've done all this, get a little bit of oregano.

0:34:16 > 0:34:20- Oregano must go in while it's frying.- Right.

0:34:20 > 0:34:23- Is that dried oregano? - Dried oregano.

0:34:23 > 0:34:26Doesn't work with fresh. Doesn't taste.

0:34:26 > 0:34:28- Why not?- Well, I don't know.

0:34:28 > 0:34:30THEY LAUGH

0:34:30 > 0:34:32"That's the way I've always done it!"

0:34:32 > 0:34:34Then tomato goes in.

0:34:34 > 0:34:37Look, a lovely flame. I can actually warm my hands.

0:34:37 > 0:34:40Lovely. Don't do that at home!

0:34:40 > 0:34:43Always, when you put the tomato in, remove your frying pan.

0:34:43 > 0:34:45So, Gennaro, in the summer, you've been a busy guy,

0:34:45 > 0:34:47cos you've opened up with Jamie this new...

0:34:47 > 0:34:52- What's this new Italian Kitchen? Jamie's Italian Kitchen?- Fantastic!

0:34:52 > 0:34:54Jamie Italian. It is fantastic. First one is in Oxford.

0:34:54 > 0:34:56And affordable to everyone.

0:34:56 > 0:35:01We've got our executive chef, Jules Hunt, which is fantastic.

0:35:01 > 0:35:03He's always working there.

0:35:03 > 0:35:06Thank God he's there! We got lovely chefs.

0:35:06 > 0:35:10- Marcus, which is doing a lovely job. - And you've been writing, as well.

0:35:10 > 0:35:13Yes, of course, I've been writing, as well.

0:35:13 > 0:35:15What's this? Spanish cook book? What's next?

0:35:15 > 0:35:18Spanish? What are you talking about, Spanish cookbook?!

0:35:18 > 0:35:22No, I've been writing my new book, Cooking At Home With Gennaro.

0:35:22 > 0:35:26It's all family recipes, friends, party, which is fantastic.

0:35:26 > 0:35:28Full of love, you know.

0:35:28 > 0:35:31Full of passions as well. My children, they're involved.

0:35:31 > 0:35:34Actually, my children all helped me to cook.

0:35:34 > 0:35:37Liz, my partner, she's a great help. Just in case I didn't say her name.

0:35:37 > 0:35:39She would have killed me when I got home.

0:35:39 > 0:35:42- So, I better say something. - You've been a busy guy.

0:35:42 > 0:35:43I've been a very, very busy guy.

0:35:43 > 0:35:47And at exactly the same time, I've been helping Jamie with

0:35:47 > 0:35:53the 15 Foundation, which is all this new re-grooted... Er, re-grooted?

0:35:53 > 0:35:55What's the word I'm talking about?

0:35:55 > 0:35:58- You know, all the new trainees. - We know what you're talking about.

0:35:58 > 0:36:00- Yeah.- So what happens here? You put the steak back?

0:36:00 > 0:36:03You've got all the ingredients in.

0:36:03 > 0:36:04Bit of parsley.

0:36:04 > 0:36:08- Yeah.- See, everyone can do it.- Let me chop that for you.- I'll chop it!

0:36:08 > 0:36:09- OK.- I'll chop it!

0:36:09 > 0:36:11So, how long do you cook this for?

0:36:11 > 0:36:14- Because the steak has just been sealed.- 15 minutes.

0:36:14 > 0:36:20At the moment, put a little of the parsley on top, OK?

0:36:20 > 0:36:23- Turn the gas off. - So 15 minutes.- 15 minutes.

0:36:23 > 0:36:25Turn the gas...

0:36:25 > 0:36:26down.

0:36:26 > 0:36:30- OK. Remove it on the side. OK?- And we've got this...- Slowly, slowly.

0:36:30 > 0:36:34Put a nice couscous, which I'm going to help you, cos you like butter,

0:36:34 > 0:36:37I like olive oil, so there's nothing I can do if I'm a good chef

0:36:37 > 0:36:39and you like butter.

0:36:39 > 0:36:42- There you go.- Just a little drizzle of olive oil on top.

0:36:42 > 0:36:47Couscous is fantastic. Now, I actually...

0:36:47 > 0:36:53Early on, with the very kind help of Janet, we made this beautiful sauce.

0:36:53 > 0:36:55Just while he's finishing off that,

0:36:55 > 0:36:57the couscous is pretty straightforward.

0:36:57 > 0:36:59Literally just boiling water, little bit of olive oil.

0:36:59 > 0:37:02Salt, touch of pepper, parsley, peppers...

0:37:02 > 0:37:04- Bit of onion and lemon juice. - And lemon juice.

0:37:04 > 0:37:05That's it. You've done it.

0:37:05 > 0:37:10A recipe from my new book. Then a little bit of sauce on top.

0:37:10 > 0:37:12HE GASPS

0:37:12 > 0:37:15Ah, my goodness me!

0:37:15 > 0:37:17You will love it! You will love it.

0:37:17 > 0:37:19I'm sure you will love it.

0:37:19 > 0:37:21- Hey, James...- Yeah, I'm chopping it.

0:37:21 > 0:37:24Chopping it. Just chopping it.

0:37:24 > 0:37:28- That's it. Again, I don't like... - Little flurry of chopped parsley.

0:37:28 > 0:37:30Just a little drop of olive oil.

0:37:30 > 0:37:32So, remind us what that dish is again.

0:37:32 > 0:37:35Cos people might not have followed that at home.

0:37:35 > 0:37:39The Italian word is bistecche alla pizzaiola.

0:37:39 > 0:37:41It is steak cooked with capers

0:37:41 > 0:37:45and tomato and anchovies and garlic sauce.

0:37:45 > 0:37:47I just wanted a shorter one. It's beef and tomato sauce.

0:37:54 > 0:37:57- Man's a legend. There you go. Right, over here.- Enjoy.

0:37:57 > 0:38:01The first one who complains better not talk to me later.

0:38:01 > 0:38:02- Smells good.- Thank you.

0:38:02 > 0:38:05- It looks amazing. - Dive in, tell us what you think.

0:38:05 > 0:38:06All right.

0:38:06 > 0:38:09- Literally, the tomatoes do cook down nicely.- It goes.

0:38:09 > 0:38:12With the flavours of the capers, the little anchovies,

0:38:12 > 0:38:14which you don't taste much, anchovies.

0:38:14 > 0:38:18You've got a bit of an issue with wobbly things, chopped veg.

0:38:18 > 0:38:20And tomatoes.

0:38:20 > 0:38:22But even with that, this is lovely.

0:38:22 > 0:38:25- Genuinely, it's really, really nice. - I love you for that.

0:38:25 > 0:38:28Like you said, you could use... I suppose you could use fish for that.

0:38:28 > 0:38:32Yes, fresh fish. You do just the sauce and lay the fish in.

0:38:32 > 0:38:35- Done! - And the couscous is so nice as well.

0:38:35 > 0:38:36The lemon juice is really quite refreshing.

0:38:36 > 0:38:38It goes well with the beef.

0:38:38 > 0:38:41- I love that sauce. It's such a classy Italian sauce.- It is indeed.

0:38:41 > 0:38:43The saltiness of the anchovies

0:38:43 > 0:38:46and that fragrance the capers have is a really kind of unique flavour.

0:38:46 > 0:38:49We sometimes put olives, as well, if we feel like it.

0:38:49 > 0:38:51I don't think I'm going to get any to eat.

0:38:51 > 0:38:53You could use Scotch beef?

0:38:53 > 0:38:56- Scotch beef, yeah? - Scotch beef - why not?

0:39:00 > 0:39:02You are right, James. He is a legend.

0:39:02 > 0:39:05Now it's time for another legend - the brilliant Keith Floyd,

0:39:05 > 0:39:08who is soaking up some Italian culture.

0:39:11 > 0:39:14My journey starts at Cinque Terre - the Five Lands -

0:39:14 > 0:39:16where fishing villages nestle in the seaside cliffs

0:39:16 > 0:39:19on the beautiful Ligurian Coast in the northwest of Italy.

0:39:21 > 0:39:23This is Vernazza, a port of sorts.

0:39:23 > 0:39:26It's tiny and ancient, with its tall, colourful houses

0:39:26 > 0:39:29and church clustered together at the head of the cove,

0:39:29 > 0:39:32which is still used by the local fishermen.

0:39:32 > 0:39:35As doubtless you know, Hector, the Ligurians were a small lot,

0:39:35 > 0:39:37but they were a very courageous race

0:39:37 > 0:39:39who carried on a long and fierce defence of their land

0:39:39 > 0:39:43against all sorts of invaders from the sea, including the Saracens.

0:39:43 > 0:39:45But then they lost, finally, to the Romans,

0:39:45 > 0:39:47and now to hordes of English tourists

0:39:47 > 0:39:51attracted by the beauty of the Italian Riviera.

0:39:51 > 0:39:53It used to be hard to reach the Cinque Terra

0:39:53 > 0:39:55in any way except by water.

0:39:55 > 0:39:58As you can see, there's no room for my big car

0:39:58 > 0:40:01and this truck we hired just wouldn't fit under the archway,

0:40:01 > 0:40:03so under the inscrutable gaze of the locals,

0:40:03 > 0:40:07I was unceremoniously packed into the back of this Ape, "bee".

0:40:07 > 0:40:11Vespa is "wasp", by the way. Not that they seem to mind.

0:40:12 > 0:40:15Though Liguria itself has opened up to the tourist trade,

0:40:15 > 0:40:17it hasn't been ruined by it.

0:40:17 > 0:40:21The locals of the Cinque Terra retain every inch of their dignity

0:40:21 > 0:40:22and if the sight of an English cook

0:40:22 > 0:40:25bounding away in the Ape is too much, they just walk away.

0:40:39 > 0:40:42It seemed to be an interesting start for the new members of our crew,

0:40:42 > 0:40:43but I was a bit nervous.

0:40:43 > 0:40:46However, Denis, our new cameraman, and John on sound,

0:40:46 > 0:40:48seemed to take it in their stride.

0:40:48 > 0:40:51And there was a kind, if not demonstrative, audience

0:40:51 > 0:40:54for my first attempt of a signature dish of their region.

0:40:57 > 0:41:00Here, in this part of Italy, three things are king -

0:41:00 > 0:41:03basil, olive oil, garlic, tomatoes and fish.

0:41:03 > 0:41:06That's five things, isn't it? It doesn't matter -

0:41:06 > 0:41:08those are the important ingredients of this part of Italy.

0:41:08 > 0:41:13I'm going to celebrate a wonderful fish dish made of these fine things.

0:41:13 > 0:41:14Have a quick spin round here, old bean.

0:41:14 > 0:41:17Parsley, tomatoes, basil, garlic, onions, lemons,

0:41:17 > 0:41:20some pressed anchovies in salt, which we're not using,

0:41:20 > 0:41:22but it's a local speciality.

0:41:22 > 0:41:25And, of course, a selection of wonderful fresh fish.

0:41:25 > 0:41:27But to make this dish really delicious,

0:41:27 > 0:41:30you have to make the local sauce, which is called a pesto,

0:41:30 > 0:41:34and a pesto is made from basil, olive oil,

0:41:34 > 0:41:36garlic, parsley and pine kernels.

0:41:36 > 0:41:38These are the raw ingredients down here -

0:41:38 > 0:41:40basil chopped, parsley chopped,

0:41:40 > 0:41:44pine kernels, garlic, and, of course... Where is it?

0:41:44 > 0:41:46..the wonderful olive oil.

0:41:46 > 0:41:49Right, so we pop some garlic into there.

0:41:49 > 0:41:53And we pop some pine kernels in there, like that.

0:41:53 > 0:41:57And laboriously and lovingly, we start crushing them down,

0:41:57 > 0:41:59like that, for a little bit.

0:41:59 > 0:42:02We crush and we crush and we crush and we really wear our wrists out.

0:42:02 > 0:42:06Then we put some parsley in and some basil in, like that.

0:42:06 > 0:42:10And we crush and we crush and we crush and we crush and we crush

0:42:10 > 0:42:12and little by little by little by little,

0:42:12 > 0:42:16we drizzle this first-class Italian olive oil

0:42:16 > 0:42:19into the pestle. Now, back up to me, please, Denis.

0:42:19 > 0:42:22You've known me long enough on television to know damn fine

0:42:22 > 0:42:25I'm not going to spend the next 25 minutes mucking about with that,

0:42:25 > 0:42:27so could you take that away, please? Thank you.

0:42:27 > 0:42:30And could you take these things away?

0:42:30 > 0:42:31Thank you very much, indeed.

0:42:31 > 0:42:34What I've done - my new chum from the restaurant,

0:42:34 > 0:42:36he's actually standing there, the chef there,

0:42:36 > 0:42:40very, very kindly made me some up in his Magimix,

0:42:40 > 0:42:43which is much quicker and it's a wonderful sauce,

0:42:43 > 0:42:45very typical of this part of the country, absolutely superb.

0:42:45 > 0:42:50Right, one of the things you don't know,

0:42:50 > 0:42:52you may not know,

0:42:52 > 0:42:56is that this little fish is called a mullet and it's a red mullet

0:42:56 > 0:42:58and my lovely wife, before she became Mrs Floyd,

0:42:58 > 0:43:01used to be called Miss Mullett.

0:43:01 > 0:43:04So we're going to dedicate this dish to her and call it a red Floyd,

0:43:04 > 0:43:07or to be really corny, a "pink Floyd".

0:43:07 > 0:43:09Oops! I nearly dropped it.

0:43:09 > 0:43:11You'd be nervous, too, if you had a look round here.

0:43:11 > 0:43:14They're all experts, they've been doing this all their lives.

0:43:14 > 0:43:16This is the first time I've ever done it today.

0:43:16 > 0:43:18Anyway, thank you very much.

0:43:18 > 0:43:20Put the fish in there.

0:43:22 > 0:43:25OK. And while that's happening,

0:43:25 > 0:43:29we will put some handmade, lovely, fresh pasta

0:43:29 > 0:43:31into this boiling water. Turn the gas up.

0:43:35 > 0:43:38That boils away, the fish fries away.

0:43:39 > 0:43:41Excellent, Denis.

0:43:41 > 0:43:44Seven minutes, the fish is impeccably cooked.

0:43:44 > 0:43:46Now we go on to stage two.

0:43:46 > 0:43:50Stage two and a half - a little bit more of this Cinque Terra wine,

0:43:50 > 0:43:54which is, I have to tell you, I'm not plugging anything...

0:43:55 > 0:43:58..cos there's all different shippers and everything like that,

0:43:58 > 0:44:00but it's damn good, really is brilliant.

0:44:00 > 0:44:01Anyway, on with the sauce.

0:44:01 > 0:44:03We chuck a few pine kernels...

0:44:05 > 0:44:07..into there, like so.

0:44:08 > 0:44:10The little bits of tomato.

0:44:14 > 0:44:16At this stage, we'll lift the fish right out,

0:44:16 > 0:44:18so stay with me. It's very noisy here, I know that.

0:44:24 > 0:44:27The fish comes out, goes onto the plate like so.

0:44:33 > 0:44:34Little bit of basil.

0:44:35 > 0:44:37Little bit of parsley. BELL RINGS

0:44:37 > 0:44:40Some pepper on top. That's the church bell. Denis, back up to me.

0:44:40 > 0:44:43The sound recordist will probably get that, cos it was only one.

0:44:43 > 0:44:45Normally, when it's about 12, he misses them.

0:44:45 > 0:44:48Anyway, the church bells do ring here, so that's that.

0:44:52 > 0:44:55Now, a final little touch of beautiful olive oil.

0:45:10 > 0:45:15Those of you worried about fatty things, olive oil is not fatty.

0:45:15 > 0:45:17The people of Italy and Spain, who use a lot of it,

0:45:17 > 0:45:19don't have as many heart attacks...

0:45:19 > 0:45:21COUGHING: ..as I'm about to have!

0:45:21 > 0:45:24Because they eat lots of olive oil, which is very, very good for you.

0:45:24 > 0:45:28Then the splendid pesto...

0:45:31 > 0:45:33..goes over the fish like that.

0:45:35 > 0:45:38You should have lots of it, because it is so good.

0:45:41 > 0:45:43There's one final thing to do, which could be a little bit tricky.

0:45:46 > 0:45:48But this is a real cookery programme...

0:45:48 > 0:45:49PAN CLATTERS ..so we don't drop lids

0:45:49 > 0:45:51to annoy the sound man or anything like that.

0:45:51 > 0:45:54We couldn't do that, could we? Especially on a Sunday.

0:45:54 > 0:45:56Just take our pasta out,

0:45:56 > 0:45:57drain it carefully.

0:45:59 > 0:46:02Into some more olive oil and pepper.

0:46:11 > 0:46:13And then... Where's my fork gone?

0:46:16 > 0:46:17Give that a little twizzle.

0:46:26 > 0:46:29Now, a big, fat, loving close-up,

0:46:29 > 0:46:32because that is my interpretation

0:46:32 > 0:46:34of Monterosso on a plate.

0:46:43 > 0:46:47Genoa, one of the largest and most important ports in Italy.

0:46:47 > 0:46:50In the Middle Ages, it was a republic in its own right

0:46:50 > 0:46:54and a favourite starting point when the well-heeled did the Grand Tour.

0:46:54 > 0:46:57The place is dripping with historical significance.

0:46:57 > 0:47:00For instance, its patron saint, George,

0:47:00 > 0:47:03was the one who slayed the dragon, and Garibaldi set off from here

0:47:03 > 0:47:07to liberate Sicily and ended up unifying Italy.

0:47:07 > 0:47:10But above all, Hector, you remember that this was the birthplace

0:47:10 > 0:47:14of Christopher Columbus, without whom the USA wouldn't exist.

0:47:14 > 0:47:17Mind you, he had to get the money from Spain

0:47:17 > 0:47:21to find the land of truth, justice, the American Way and hamburgers.

0:47:22 > 0:47:24Thank you, Christopher.

0:47:28 > 0:47:30Anyway, enough history.

0:47:30 > 0:47:34We must press on now, up north to explore the Piemonte region,

0:47:34 > 0:47:36so called because it's at the foot of the mountains

0:47:36 > 0:47:39which rise above its northern and western borders.

0:47:43 > 0:47:45Barolo is the heart of Piemonte

0:47:45 > 0:47:48and one of Italy's greatest wine-producing areas.

0:47:48 > 0:47:50It has 1,200 hectares of vineyards,

0:47:50 > 0:47:54which produce about 6.5 million bottles of wine a year.

0:47:54 > 0:47:56The sort of place I could grow to like.

0:47:59 > 0:48:02In fact, I've already grown to like the wine. It really is super.

0:48:02 > 0:48:03The younger ones are really good.

0:48:09 > 0:48:12So, after a really hard day's work in the vineyard

0:48:12 > 0:48:14with big baskets of grapes, the beating sun,

0:48:14 > 0:48:16the heavy weight of everything,

0:48:16 > 0:48:19you need something really tangy to whet your appetite

0:48:19 > 0:48:22before you have your supper and here, if you'd like to come in,

0:48:22 > 0:48:26Denis, they have a wonderful savoury dish called bagna cauda.

0:48:26 > 0:48:31It's a delicious thing - look down here - of anchovies, of garlic,

0:48:31 > 0:48:33of butter and of olive oil.

0:48:33 > 0:48:35This is a really tangy mixture,

0:48:35 > 0:48:37cooked for a few moments over a low heat,

0:48:37 > 0:48:40and then you can dip into it such things as - down here -

0:48:40 > 0:48:42wonderful pieces of bread,

0:48:42 > 0:48:44or over to your left a tiny bit,

0:48:44 > 0:48:46slivers of raw red pepper,

0:48:46 > 0:48:47or chunks of celery,

0:48:47 > 0:48:51yellow pepper, or even bits of cabbage, anything at all like that.

0:48:51 > 0:48:53Right, now, to make this dish, first of all,

0:48:53 > 0:48:57you have an earthenware pot and you add some olive oil.

0:48:57 > 0:48:59Into the olive oil you add your anchovies.

0:49:01 > 0:49:03Like so.

0:49:03 > 0:49:07Then you add a load of finely-chopped garlic.

0:49:07 > 0:49:11Same quantity as the olive oil...as the anchovies, I beg your pardon.

0:49:11 > 0:49:14Then a big pat of butter.

0:49:14 > 0:49:17Like so. And a drop more...

0:49:18 > 0:49:22..olive oil. Try and get a big, fat close-up on that, as I stir it down.

0:49:22 > 0:49:26Just to recap there - chopped salted anchovies, chopped garlic,

0:49:26 > 0:49:29a dollop of butter and a good amount of olive oil

0:49:29 > 0:49:32and you let that simmer away for about ten minutes.

0:49:34 > 0:49:36So, there we have it - the bagna cauda,

0:49:36 > 0:49:39a wonderful, wonderful garlicky dip.

0:49:39 > 0:49:42I think I'll taste it with a bit of bread, but you could taste it

0:49:42 > 0:49:45with celery, raw cabbage, any kind of raw vegetable.

0:49:51 > 0:49:53Oh, wow!

0:49:53 > 0:49:56Now, I know at home, most of you don't have vineyards,

0:49:56 > 0:49:58but I can assure you, for a Sunday lunch or a cocktail party,

0:49:58 > 0:50:00this would make a superb dip

0:50:00 > 0:50:02while your guests are having their first few glasses of wine

0:50:02 > 0:50:05to get them into the mood of things before the main feast.

0:50:05 > 0:50:07Scrumptious.

0:50:17 > 0:50:19And it WAS really good, but despite my entreaties,

0:50:19 > 0:50:22they said they were too tired to eat another thing,

0:50:22 > 0:50:23they wanted to get home.

0:50:25 > 0:50:28Well, the vineyard workers can wend their weary way home,

0:50:28 > 0:50:30but as the sun sets behind Mont Blanc,

0:50:30 > 0:50:33I have to head further north, up towards the lakes.

0:50:40 > 0:50:41I took the scenic route.

0:50:41 > 0:50:43Well, there's really no choice in the matter.

0:50:43 > 0:50:46Countryside like this - every bit is so beautiful.

0:50:47 > 0:50:50I decide to stop off in a few of the delightful little towns

0:50:50 > 0:50:51en route.

0:50:53 > 0:50:55Every street corner has its own special character,

0:50:55 > 0:50:58out on the terrazza or under the arches.

0:51:02 > 0:51:05For me, to walk past a shop like this without coming in

0:51:05 > 0:51:07would be like asking me to walk past a pub in the desert.

0:51:07 > 0:51:11It has an irresistible attraction, but it isn't just a museum,

0:51:11 > 0:51:12which I thought it was,

0:51:12 > 0:51:14just a museum of Grandfather's old artefacts

0:51:14 > 0:51:15filled with bought-in sweets.

0:51:15 > 0:51:18Not at all. They make their own chocolates here,

0:51:18 > 0:51:21exquisite roasted hazelnuts with dark chocolate,

0:51:21 > 0:51:25marron glaces, and they've been doing it uninterrupted since 1881.

0:51:25 > 0:51:28Long may it continue and let's hope people like the EEC don't come in

0:51:28 > 0:51:30and try and destroy this sort of place.

0:51:30 > 0:51:32It's a living, working museum.

0:51:32 > 0:51:35Time has stopped still, but the skills march on.

0:51:36 > 0:51:38CROWD SHOUTS

0:51:40 > 0:51:43And after all that chocolate, a bit of exercise was in order.

0:51:43 > 0:51:46Not for me, of course - don't let me give you the wrong impression.

0:51:46 > 0:51:49But for these chaps, forget Wimbledon or rugby -

0:51:49 > 0:51:51this game is their passion.

0:51:51 > 0:51:54It's peculiar to the Piemonte region and as far as I could see,

0:51:54 > 0:51:57it's a mixture of handball, squash, football and tennis.

0:51:57 > 0:52:01It's highly exciting and a lot of betting goes on.

0:52:01 > 0:52:04At least the referee's honest about needing a white stick.

0:52:04 > 0:52:08Perhaps a few of ours - tennis, cricket, rugby, to name but three -

0:52:08 > 0:52:10could do with a stick and some glasses.

0:52:14 > 0:52:16No trip to northern Italy is complete without a visit

0:52:16 > 0:52:17to the lakes

0:52:17 > 0:52:21and Lago Maggiore is the biggest and probably the most beautiful of all.

0:52:21 > 0:52:25The early morning is a great time to experience its wild majesty,

0:52:25 > 0:52:29wild weather, and make sure the fish couldn't be fresher.

0:52:29 > 0:52:31Happily, I don't suffer from sea sickness,

0:52:31 > 0:52:33or cold or depression...

0:52:34 > 0:52:35..or bad luck.

0:52:37 > 0:52:40After three hours in that little boat bobbing out on Lake Maggiore,

0:52:40 > 0:52:42we're all a bit cold, a bit irritable, a bit numb,

0:52:42 > 0:52:44but never mind. We're going to do some cooking.

0:52:44 > 0:52:49We've got some wonderful, fresh lake fish here, which I've filleted

0:52:49 > 0:52:51and covered with lemon juice, salt and pepper.

0:52:51 > 0:52:54Lovely little fillets - these are actually perch.

0:52:54 > 0:52:57I'm going to cook them with almonds, which I've blanched,

0:52:57 > 0:52:59and sliced into little bits.

0:52:59 > 0:53:03We'll fry the fish in butter and dip it in egg whites,

0:53:03 > 0:53:06or egg yolk, rather, and breadcrumbs.

0:53:06 > 0:53:08Straightforward, very simple. Let's go to do it.

0:53:10 > 0:53:13Fillets into the egg.

0:53:13 > 0:53:14Like so.

0:53:15 > 0:53:18Dredged into breadcrumbs.

0:53:19 > 0:53:21Like so.

0:53:21 > 0:53:23Just do about three or four at a time, I think, would be a good idea.

0:53:24 > 0:53:27KEITH HUMS TO HIMSELF

0:53:28 > 0:53:30Now, get up some frying speed.

0:53:32 > 0:53:34Frying pan onto the stove.

0:53:34 > 0:53:37While that just warms through, if you don't mind,

0:53:37 > 0:53:39for medicinal reasons, a quick slurp.

0:53:42 > 0:53:45Oh, dear. Warms you up beautifully.

0:53:45 > 0:53:47Now, a pat of butter.

0:53:48 > 0:53:50Pop that in.

0:53:53 > 0:53:54Like so.

0:53:55 > 0:53:57While that's melting...

0:53:58 > 0:54:01..let's just talk about these little things.

0:54:03 > 0:54:05In Chez Romano, or whatever it's called

0:54:05 > 0:54:07down your local shopping mall,

0:54:07 > 0:54:09there's a little Italian restaurant

0:54:09 > 0:54:11and they've got their glasses on their red tablecloths

0:54:11 > 0:54:13with these horrible little wooden sticks in

0:54:13 > 0:54:16called grissini, nasty, dry, biscuit-y things.

0:54:18 > 0:54:20Now, that's not grissini.

0:54:21 > 0:54:24This is grissini.

0:54:24 > 0:54:28These are handmade by the baker, they're crunchy,

0:54:28 > 0:54:31highly digestible, excellent for nibbling with a glass of wine

0:54:31 > 0:54:32and Napoleon loved them so much

0:54:32 > 0:54:35he called them "les petits batons de Turin".

0:54:35 > 0:54:38He loved them so much that every week he used to send a runner

0:54:38 > 0:54:39all the way to Turin

0:54:39 > 0:54:41to bring back a load of grissini.

0:54:41 > 0:54:42He would never fight a battle

0:54:42 > 0:54:45without a big load of grissini for his breakfast

0:54:45 > 0:54:46and that's absolutely true. Right.

0:54:49 > 0:54:50Denis, onto the pot, please.

0:54:52 > 0:54:54My little fillets in.

0:55:02 > 0:55:05They should only take a second or two.

0:55:07 > 0:55:09And then, we'll add the almonds.

0:55:18 > 0:55:22So, the butter's a beautiful, nutty colour - we can add the almonds now.

0:55:24 > 0:55:25Excellent.

0:55:27 > 0:55:30Denis, if you'd like to pop into that,

0:55:30 > 0:55:32you'll see the almonds are just beginning to take

0:55:32 > 0:55:35a little bit of colour. We want them slightly golden.

0:55:35 > 0:55:38A little bit golden - obviously not burnt.

0:55:38 > 0:55:43OK, so a little extra squeeze of lemon juice into the butter.

0:55:43 > 0:55:45The butter and lemon juice is going to make a fabulous sauce.

0:55:48 > 0:55:50And...a tiny drop of vodka.

0:55:51 > 0:55:54Not for the cook, but for the cooking.

0:55:54 > 0:55:57Only the teeniest, weeniest drop.

0:55:57 > 0:55:59That's it.

0:55:59 > 0:56:00Good, isn't it?

0:56:02 > 0:56:04I'll take them over to the plate, Denis,

0:56:04 > 0:56:06if you don't mind coming with me.

0:56:10 > 0:56:11One.

0:56:12 > 0:56:14Two.

0:56:14 > 0:56:15Three.

0:56:17 > 0:56:19Four.

0:56:19 > 0:56:23And five. Then some lovely, foamy, creamy butter with the almonds.

0:56:27 > 0:56:30And there we have an excellent little dish.

0:56:30 > 0:56:33A delicate, old-fashioned, classical dish -

0:56:33 > 0:56:36lake perch, meuniere butter and almonds,

0:56:36 > 0:56:38and a little bit of chervil...

0:56:39 > 0:56:41..by way of a bit of spice, a bit of herbiness.

0:56:41 > 0:56:43A squeeze of lemon juice.

0:56:43 > 0:56:44There you are.

0:56:52 > 0:56:54Every clip is unmissable. Thanks, Keith.

0:56:54 > 0:56:57Now, as ever on Best Bites, we're looking back at some

0:56:57 > 0:56:59of our favourite recipes from the Saturday Kitchen archives.

0:56:59 > 0:57:03Still to come on today's show, it's Omelette Challenge time

0:57:03 > 0:57:07and Lisa Allen attempts to better the time of reigning champion,

0:57:07 > 0:57:10Theo Randall. Atul Kochhar is here with a spiced fish dish.

0:57:10 > 0:57:14Cod is covered in an Indian spice batter, deep-fried and served

0:57:14 > 0:57:18with a fresh and tasty cucumber and tomato salad.

0:57:18 > 0:57:20And, finally, Jack Savoretti faces his Food Heaven

0:57:20 > 0:57:24or his Food Hell. Did he get his Food Heaven - slow-braised shoulder

0:57:24 > 0:57:26of lamb ragu, with gnocchi - or his Food Hell -

0:57:26 > 0:57:29smoked haddock fishcakes, with chilli jam and watercress salad?

0:57:29 > 0:57:32You can find out what he got at the end of the show.

0:57:32 > 0:57:35Next up, a chef who says it was passion that got him into cooking.

0:57:35 > 0:57:38But not for food. For women - and a desire to impress them.

0:57:38 > 0:57:41It's Sat Bains, with a dish of pork and piccalilli.

0:57:41 > 0:57:45- Mr Robin Hood, himself. Mr Sat Bains.- How are you?

0:57:45 > 0:57:48- Now, on the menu today is what, Sat? - We're going to do belly pork.

0:57:48 > 0:57:52Belly pork's from a little village near Nottingham, near Wellow.

0:57:52 > 0:57:55About six miles from the restaurant. One of the diets it uses is crisps.

0:57:55 > 0:57:57- Smoky bacon crisps, in particular.- Right.

0:57:57 > 0:58:00- As you can see, it gives it a lovely fat.- Look at that!

0:58:00 > 0:58:04- I haven't seen pork belly like that for a long...- It's incredible. We'll get some salt...

0:58:04 > 0:58:08- This is with a piccalilli, which I'm doing.- Piccalilli is something quite British.

0:58:08 > 0:58:11I've also got some teriyaki, to cook the balance...

0:58:11 > 0:58:15of the two different... Acidity, sweet and sour.

0:58:15 > 0:58:17That needs salting for 24 hours.

0:58:17 > 0:58:20So, piccalilli is vinegar, some chilli...

0:58:20 > 0:58:23- Some veg, some cauliflower. - Heat it up.

0:58:23 > 0:58:25This is going to be what it looks like after around 24 hours.

0:58:25 > 0:58:30- What happens is, it's called osmosis. It draws the moisture out.- Osmosis!

0:58:30 > 0:58:33- So it's a lot firmer.- Haven't heard that since I was in geography class.

0:58:33 > 0:58:35- CHUCKLING - With a nettle.

0:58:35 > 0:58:37- So, I'm going to wash my hands. - Osmosis.- So I don't get told off.

0:58:37 > 0:58:40We've got the vinegar - two different types of vinegar in there.

0:58:40 > 0:58:43And then we've got the chilli brought to the boil.

0:58:43 > 0:58:45And then, this is a mixture which we've got in here

0:58:45 > 0:58:47of turmeric, mustard...

0:58:47 > 0:58:50It's all going to go in there.

0:58:50 > 0:58:55Again, it's an Asian influence, the piccalilli, from when the Raj,

0:58:55 > 0:58:59- you know... the British ruled India.- Yeah.

0:58:59 > 0:59:01What we've got here is the teriyaki.

0:59:01 > 0:59:03Soy, mirin, a little sesame and honey.

0:59:03 > 0:59:05And what we do, we make a little glaze out of that,

0:59:05 > 0:59:08so you can actually reduce that down.

0:59:08 > 0:59:11- Another country you've put in, this idea...- Yeah.

0:59:11 > 0:59:13Being Asian myself, in terms of my heritage,

0:59:13 > 0:59:15I thought it would be a nice little twist.

0:59:15 > 0:59:18- The dishes we use at the moment are all British at the restaurant.- Yeah.

0:59:18 > 0:59:21What I've got here is the actual pork.

0:59:21 > 0:59:23I've poached it in a vacuum.

0:59:23 > 0:59:25You can do it in a pressure cooker. It takes about an hour.

0:59:25 > 0:59:27You can do it in the oven. Little bit of stock.

0:59:27 > 0:59:30Braise it, with a bit of foil, about 110 degrees.

0:59:30 > 0:59:32Takes about four or five hours.

0:59:32 > 0:59:34- Pressure cookers are great for cooking pork belly.- Incredible.

0:59:34 > 0:59:37You take them out and you literally roast them again.

0:59:37 > 0:59:40- The secret is, once it's cooked, press it.- Yeah.

0:59:40 > 0:59:43I've got some apple balsamic, which I'm going to just get on in a minute.

0:59:43 > 0:59:47But I'm just going to get a nice fatty piece. Just a little slice.

0:59:47 > 0:59:50Well, Northern slice, should I say.

0:59:50 > 0:59:52- Look at that.- That's that bit, mate, Northern slice!

0:59:52 > 0:59:54You don't need no fat for this.

0:59:54 > 0:59:56There's enough in here to render it down.

0:59:56 > 0:59:59How long's that been in the fridge for?

0:59:59 > 1:00:01- That's been pressing for around 24 hours.- Right.

1:00:01 > 1:00:03You can do it for a minimum of about four.

1:00:03 > 1:00:06But you want to get that real good compact.

1:00:06 > 1:00:09I'm going to get some apple balsamic. This is from Suffolk.

1:00:09 > 1:00:12They use Suffolk apples when they're in season.

1:00:12 > 1:00:14- They make a lovely balsamic. - Apple balsamic?- Yeah.

1:00:14 > 1:00:18- It's a lovely flavour.- You can use it for dressing, as well?- Yeah.

1:00:18 > 1:00:21- And pork, apple - classic combination.- Of course, yes.

1:00:21 > 1:00:26Right, we've got the onions and the cauliflower,

1:00:26 > 1:00:28which, of course, is in piccalilli,

1:00:28 > 1:00:31together with some cucumber, and you salt this.

1:00:31 > 1:00:35Chop everything up and then just drizzle it with some rock salt.

1:00:35 > 1:00:38Or rather, some sea salt, which you've got on here.

1:00:38 > 1:00:40And then just leave that for a good hour or two,

1:00:40 > 1:00:42drain it off and then we make a sauce out of that,

1:00:42 > 1:00:44add it to it, and that's how to make piccalilli.

1:00:44 > 1:00:46This pork, the beauty of it

1:00:46 > 1:00:48is that we've used it in the restaurant for about four years.

1:00:48 > 1:00:51And Johnny, our butcher, who's based in Mansfield...

1:00:51 > 1:00:53- Mansfield Road in Sherwood.- Yeah.

1:00:53 > 1:00:55This is our pork we use for all our bacon, as well.

1:00:55 > 1:00:59So, you imagine the bacon being lovely pieces of streaky bacon.

1:00:59 > 1:01:02No moisture comes out, so when you cook it, it just goes crispy.

1:01:02 > 1:01:04- Fantastic.- Beautiful.

1:01:04 > 1:01:06But look at that glaze in terms of that caramelisation.

1:01:06 > 1:01:08A little bit of fat's rendering.

1:01:08 > 1:01:10But you're going to get this lovely caramelisation,

1:01:10 > 1:01:12which you try to do all four sides.

1:01:12 > 1:01:15Then, you start basting it with this little reduction of teriyaki.

1:01:15 > 1:01:16I'll just go through that.

1:01:16 > 1:01:19That's your salted vegetables there.

1:01:19 > 1:01:22And then what you need to do is just wash them off when they're soft.

1:01:22 > 1:01:24You just, literally, rinse them through.

1:01:24 > 1:01:27Talking about your restaurant. Congratulations, first of all.

1:01:27 > 1:01:30- Thanks very much. - The Good Food Guide. Third?

1:01:30 > 1:01:32We were blown away, yeah.

1:01:32 > 1:01:36We were sixth last year, and then this year, we hit number three.

1:01:36 > 1:01:39They gave us nine out of ten - quite an achievement.

1:01:39 > 1:01:42- So, very proud of the team. They work very hard.- Fantastic.

1:01:42 > 1:01:44So, yeah. The pressure's on now.

1:01:44 > 1:01:46- Pressure's on, yeah. - I prefer a seven!

1:01:46 > 1:01:49LAUGHTER

1:01:49 > 1:01:52- Chef's life, isn't it? Pressure is our life.- Yeah, it's true.

1:01:52 > 1:01:55And your ethos is still about local produce with a twist.

1:01:55 > 1:01:56Without a doubt, yeah.

1:01:56 > 1:01:59We use influences from all over the world, but we use British produce.

1:01:59 > 1:02:04I think that's really important, to celebrate being in Nottingham....

1:02:04 > 1:02:07But the techniques that you have in cooking are very...

1:02:07 > 1:02:08I mean, you know...

1:02:08 > 1:02:12You were one of the first, really, I suppose, of UK chefs

1:02:12 > 1:02:15to really start that cooking, would that be right? That and Heston.

1:02:15 > 1:02:16I'd say Heston was, without a doubt.

1:02:16 > 1:02:19What we've done is, we're trying to learn our craft

1:02:19 > 1:02:22by using different techniques to enhance the flavour.

1:02:22 > 1:02:24We don't want to overpower it. You still want to taste pork.

1:02:24 > 1:02:26- Yeah.- And I think what you're going to taste today

1:02:26 > 1:02:30is a true Nottinghamshire pork with a beautiful acidic piccalilli

1:02:30 > 1:02:31and something that's very fresh,

1:02:31 > 1:02:35ie, little florets of caulie, and apple, that's really acidic.

1:02:35 > 1:02:40- Right.- So, that's getting nice and caramelised, as you can see.- Yeah.

1:02:40 > 1:02:43As well as the restaurant, you're busy doing a lot of these festivals.

1:02:43 > 1:02:45- They're all over the place. - They are, yeah.

1:02:45 > 1:02:47- Particularly all over the world.- They are.

1:02:47 > 1:02:49We were in San Francisco a few weeks ago, with Claude.

1:02:49 > 1:02:51Claude Bosi, as you know, who's been on.

1:02:51 > 1:02:53This piccalilli made me think of him,

1:02:53 > 1:02:56because this would have gone really well with his pork pie

1:02:56 > 1:02:58before he turned it into a sauce.

1:02:58 > 1:03:00The pork pie, when he blitzed it into a sauce. Quite weird.

1:03:00 > 1:03:03I've never seen that done before. But tasted delicious.

1:03:03 > 1:03:06So, I'm just going to take some of this fat off,

1:03:06 > 1:03:09because I'm going to start glazing the actual pork now.

1:03:09 > 1:03:12And all you do, you tip this on now it's reduced a bit.

1:03:16 > 1:03:18So, this is the process of teriyaki, is to add the sauce...

1:03:18 > 1:03:21Keep glazing it, glazing it, as it's reducing. Look at that.

1:03:21 > 1:03:23- It just goes golden.- Yeah.

1:03:25 > 1:03:28- So, just need to blend the piccalilli.- Yeah.

1:03:30 > 1:03:33So, the idea is, we've got the sauce boiling. Take the veg...

1:03:33 > 1:03:35If you wanted to make a piccalilli,

1:03:35 > 1:03:37what you would do with this is take...

1:03:37 > 1:03:39Just pour the sauce over the top of the veg

1:03:39 > 1:03:41and leave it just in a container.

1:03:41 > 1:03:43Anything up to three months.

1:03:43 > 1:03:46And what happens is, you end up with a lovely store cupboard ingredient.

1:03:46 > 1:03:49Keep it in the fridge, though. And I'll tell you what.

1:03:49 > 1:03:51Any time you've got a pork pie or anything like that,

1:03:51 > 1:03:53a little sausage stew, add piccalilli on the side -

1:03:53 > 1:03:54- it's fantastic.- Yeah.

1:03:54 > 1:03:56What I'm going to do here, just get this apple,

1:03:56 > 1:03:59just going to cut it into a little dice.

1:03:59 > 1:04:00That's going to be served with salt.

1:04:00 > 1:04:03And the idea is, you're going to get this lovely salty apple

1:04:03 > 1:04:06which goes, again, really well with the pork.

1:04:06 > 1:04:08- That teriyaki that you've done there.- Yeah.

1:04:08 > 1:04:09That's the same way...

1:04:09 > 1:04:13If anybody wanted any chicken, fish, you do it exactly the same way.

1:04:13 > 1:04:14Exactly the same.

1:04:14 > 1:04:17You only want to finish it, because the pan's very hot.

1:04:17 > 1:04:20- It's about creating a nice little glaze.- Yeah.

1:04:21 > 1:04:25The idea is, we blend all this piccalilli now.

1:04:25 > 1:04:29And then, when you've got it blended, pass it through a sieve.

1:04:30 > 1:04:32And we end up with...

1:04:32 > 1:04:34this sort of smooth sauce at the end of it.

1:04:34 > 1:04:37- Look at that. - Easy as that.- Like magic.

1:04:37 > 1:04:42- So, that's perfectly glazed now, for me.- Yeah.- It's really rich.

1:04:45 > 1:04:48And what we've got here is, Johnny, our butcher, does some shonka,

1:04:48 > 1:04:51which is a Hungarian air-dried ham.

1:04:51 > 1:04:53- Right.- Which is very nice smoked.

1:04:53 > 1:04:56We're going to use a little bit of pancetta... Sorry...

1:04:56 > 1:04:59- Parma ham.- Thank you. I'm glad you're here.

1:04:59 > 1:05:02- I couldn't remember it. - Parma ham.- Parma ham.

1:05:02 > 1:05:05All you do, you slice it, and what it does, it gives a lovely contrast.

1:05:05 > 1:05:06You roll it in the actual ham.

1:05:06 > 1:05:09So, you've got two different kind of textures and notes.

1:05:09 > 1:05:12You said particularly, this pork is,

1:05:12 > 1:05:14- it's the way that it's fed. - Without a doubt.

1:05:14 > 1:05:18You've seen the layer of fat on there. That's where flavour is.

1:05:18 > 1:05:20- But you mentioned crisps.- Yeah.

1:05:20 > 1:05:21So, I went there to have a look

1:05:21 > 1:05:25and there was a van turned up with a sign of a crisp factory.

1:05:25 > 1:05:27And I said, "What's that for?"

1:05:27 > 1:05:30And it's basically, all the broken crisps are fed as part of the diet.

1:05:30 > 1:05:32And that's what gives it that lovely saturated fat

1:05:32 > 1:05:34to give it that level of fat to the pork.

1:05:34 > 1:05:36People think smoky bacon, but it's...

1:05:36 > 1:05:38It's a natural flavouring.

1:05:38 > 1:05:41- It's a natural flavouring.- I thought the same, but, yeah.- There you go.

1:05:41 > 1:05:43This is part of the diet of the pigs.

1:05:43 > 1:05:46- But, of course, they do eat...- They eat natural food. It's fantastic.

1:05:46 > 1:05:49And I've seen them. They absolutely look beautiful.

1:05:49 > 1:05:51We just need little florets of cauliflower. Did you mix it...?

1:05:51 > 1:05:53- Done.- Oh, fantastic. We're going to dress it.

1:05:53 > 1:05:55Piccalilli, you want quite a bit.

1:05:55 > 1:05:57You want to make sure you get the balance...

1:05:59 > 1:06:02..of the two. The balsamic is going to end up being reduced.

1:06:02 > 1:06:04I've got some done already, which is reduced and chilled.

1:06:04 > 1:06:07- Yeah.- You want it like a nice syrup. You put the pork on.

1:06:08 > 1:06:11Do you want the apple dressing, a bit of olive oil?

1:06:11 > 1:06:13Just a bit of salt and olive oil.

1:06:16 > 1:06:17There you go.

1:06:17 > 1:06:19If you think about it, when you're eating it,

1:06:19 > 1:06:23you want a bit of everything, so you just want to...little dressed.

1:06:23 > 1:06:25Just scatter it all round.

1:06:25 > 1:06:29The apple, for me, is what makes it, cos it's quite acidic.

1:06:29 > 1:06:30- It's Granny Smiths.- Yeah.

1:06:33 > 1:06:35Just on a few pieces of the apple

1:06:35 > 1:06:37you just put some of the apple balsamic.

1:06:39 > 1:06:40Nice!

1:06:40 > 1:06:42Finish it with cumin.

1:06:42 > 1:06:46And, again, when the cumin hits the heat, it releases its flavour.

1:06:46 > 1:06:48And, again, not too poncey.

1:06:48 > 1:06:51You just throw some coriander over it.

1:06:53 > 1:06:56- So, remind us what that is again. - So, belly pork with piccalilli.

1:06:56 > 1:06:59That's the reason why he's the third-best restaurant in the UK.

1:07:04 > 1:07:08Absolutely brilliant. Well, you get to dive into this and have a taste.

1:07:08 > 1:07:11- It looks beautiful, I have to say.- Wow!

1:07:11 > 1:07:15- There you go.- Ten out of ten for presentation.- There you go. Dive in.

1:07:15 > 1:07:17And that little bit of cumin at the end, that's just the...

1:07:17 > 1:07:22- Just a little bit of spice. Lifts the piccalilli.- Is this one of your most popular dishes?

1:07:22 > 1:07:24- It will be now.- Yeah!

1:07:25 > 1:07:29Better order some more pork. Trying to get some pork down!

1:07:29 > 1:07:31- Mm!- You put this on a lunch or an evening...?

1:07:31 > 1:07:33We do it at dinner on the tasting menu.

1:07:33 > 1:07:36But then, that's the big portion. We normally just do one piece.

1:07:36 > 1:07:39- As part of a...- A ten-course menu. - Ten-course menu. There you go.

1:07:39 > 1:07:44- Happy with that?- Mm! That's lovely. Really...- The saltiness...

1:07:44 > 1:07:47- Something that you'd attempt to do at home?- Um...- Maybe not.

1:07:47 > 1:07:51I'm all right... If I've got a really good recipe book

1:07:51 > 1:07:53which takes you through step-by-step, I'm good.

1:07:53 > 1:07:54And the fine chef behind you!

1:07:59 > 1:08:02That is a tasty bit of belly. Thanks for that, Sat.

1:08:02 > 1:08:04Now, it's time for The Omelette Challenge. And Lisa Allen has got

1:08:04 > 1:08:08her work cut out, as she takes on reigning champion and world record

1:08:08 > 1:08:10holder, Theo Randall. Good luck, Lisa!

1:08:10 > 1:08:14OK, omelette time, guys. Let's go. Lisa, how are you feeling

1:08:14 > 1:08:18- about this?- Pressure.- Yeah, you have got the King of Omelettes up here,

1:08:18 > 1:08:20with his little eggy face right in the middle.

1:08:20 > 1:08:23No-one told me that when they invited me on!

1:08:23 > 1:08:26Three eggs, quick as possible. Loads of stuff to use.

1:08:26 > 1:08:28I wouldn't bother. Are you ready?

1:08:28 > 1:08:31Clocks on the screens, just for you at home. Three, two, one, go.

1:08:34 > 1:08:36I wouldn't put maple syrup with that!

1:08:39 > 1:08:40Are you even shelling them?

1:08:40 > 1:08:43- Textures!- For texture!

1:08:44 > 1:08:46At least you have seasoned it.

1:08:48 > 1:08:50GONG

1:08:53 > 1:08:55Lisa Allen, that is a shocker!

1:08:55 > 1:09:00I was going to be all for you today but, oh, my word.

1:09:00 > 1:09:02My word. Right.

1:09:02 > 1:09:04- Did you season it? - I put a bit of salt in it.

1:09:04 > 1:09:07- I didn't put the black pepper in.- I get an extra point for that, surely?

1:09:07 > 1:09:08Very nice, actually.

1:09:10 > 1:09:11As much as I hate to say it.

1:09:11 > 1:09:15- I might carry on eating the, erm...- It's cooked well enough.

1:09:15 > 1:09:17Shall I eat the shell? Is that part of it?

1:09:17 > 1:09:20- Garnish. It's the garnish. - It's texture. That is texture.

1:09:22 > 1:09:23Sorry.

1:09:23 > 1:09:26I'm sure in your home territory, you're really, really good.

1:09:26 > 1:09:27So, I am going to have to put that in the bin.

1:09:27 > 1:09:29- ALL:- Aw!

1:09:29 > 1:09:32Right, OK, so, Theo. Do you know what time you got?

1:09:32 > 1:09:34- I haven't got a clue.- Hang on.

1:09:34 > 1:09:36I'll come back to you. Right, Lisa...

1:09:39 > 1:09:4319.48, but it's going in the bin, anyway.

1:09:43 > 1:09:45- So, don't worry about that. - Aw!- Theo...

1:09:45 > 1:09:46Go on.

1:09:47 > 1:09:51- 17.40. You're slow.- I'm done. - They're going to go in the bin.

1:09:51 > 1:09:53Get this.

1:09:53 > 1:09:55POP MUSIC

1:09:55 > 1:09:57Shakira! Shakira!

1:09:57 > 1:09:58Dance! Funky dance!

1:10:04 > 1:10:06Shakira, Shakira, indeed.

1:10:06 > 1:10:08Now, time for Atul Kochhar,

1:10:08 > 1:10:12who was making his first-ever appearance on Saturday Kitchen.

1:10:12 > 1:10:15Atul Kochhar. It's great to have you on my show. Superb.

1:10:15 > 1:10:19- Thank you.- I'm really looking forward to this.

1:10:19 > 1:10:21It's posh fish and chips, without the chips!

1:10:21 > 1:10:22Remind us what we're cooking here.

1:10:22 > 1:10:24OK, we have cod, which is clean and pinned.

1:10:26 > 1:10:29We're going to cook it in a spicy batter.

1:10:29 > 1:10:33- It's pretty much like, as you said, fish and chips, but this is fish and salad.- Right, OK.

1:10:33 > 1:10:35- And a nice salad. - A beautiful salad to go with it.

1:10:35 > 1:10:38- What do you need to make it? - Shall we start cooking, quickly?

1:10:38 > 1:10:43- Yes. OK.- I'll start with my corn and chickpea flour.

1:10:43 > 1:10:47Yep. People can get this from the delicatessen?

1:10:47 > 1:10:51Yes, delicatessen, local Asian market. It should be easy to get.

1:10:51 > 1:10:55If you don't get it, you can just cook it with cornflour also.

1:10:55 > 1:10:58- It's not a problem. - So, what else have you got?

1:10:58 > 1:11:01I just added a bit of cornflour to make it more crispy.

1:11:01 > 1:11:04- And I will just go for spices, quickly, James.- Explain our spices.

1:11:04 > 1:11:07- Can I keep it here?- Yes. These always intrigue me.

1:11:07 > 1:11:10Right, these are ajwain seeds which are family of lovage.

1:11:10 > 1:11:15It's a lovage family. And it's mango powder. Dried mango powder.

1:11:15 > 1:11:19Garam masala. Red chilli powder. Turmeric powder.

1:11:19 > 1:11:21Ginger and garlic paste. And this is a chaat masala,

1:11:21 > 1:11:24a salad powder, sort of thing, which again, it's proprietary,

1:11:24 > 1:11:27you don't need to make it yourself, you can buy it from a shop.

1:11:27 > 1:11:29Where would you recommend people buy that from?

1:11:29 > 1:11:31Again, these days, supermarkets stock it.

1:11:31 > 1:11:35I buy mine in my local supermarket. I'm not allowed to say the name.

1:11:35 > 1:11:37Now, putting spices in batters, Paul,

1:11:37 > 1:11:39is that the type of thing you would do as well?

1:11:39 > 1:11:42It's the sort of thing I have played with a little bit,

1:11:42 > 1:11:44but what I'm quite interested in is,

1:11:44 > 1:11:46we all hear that spices are better

1:11:46 > 1:11:49if you, sort of, grind them yourself and all of that.

1:11:49 > 1:11:51Is that the case in these ones?

1:11:51 > 1:11:53Or are these ones that you just buy as powder and go with that?

1:11:53 > 1:11:56If you can make it yourself, it's fantastic.

1:11:56 > 1:11:59But if you can't, then I wouldn't bother about it, to be honest.

1:11:59 > 1:12:02At home, when I'm cooking, I can't be bothered to grind spices when

1:12:02 > 1:12:05I've got my two-year-old knocking on my head, "Daddy, I need food!"

1:12:05 > 1:12:10- Yes.- So, it's up to you, because yes, the freshness of course,

1:12:10 > 1:12:12intrigues us as chefs,

1:12:12 > 1:12:15but it doesn't stop us from cooking from what we have on the shelf.

1:12:15 > 1:12:18- Sure.- But if you have some spices sitting in the shelf for three,

1:12:18 > 1:12:22four, six, eight, 12, maybe more months, get rid of it.

1:12:22 > 1:12:25And sparkling water, you're using?

1:12:25 > 1:12:28Sparkling water, because it will help to make the batter crispier.

1:12:28 > 1:12:32- A bit like a tempura batter would, I suppose?- Absolutely.

1:12:32 > 1:12:34Use a bit of salt, as well.

1:12:34 > 1:12:37This is the type of batter that you really want to make...

1:12:37 > 1:12:40- Can you cut me that lime?- ..more or less as fresh as you can, really.

1:12:40 > 1:12:44- Rather than make it in advance?- It's actually best to be made fresh, yes.

1:12:44 > 1:12:47If you make it in advance and you keep it in the fridge,

1:12:47 > 1:12:49it will become gluey and very tough.

1:12:49 > 1:12:51You can, again, adjust it by adding... Please, yes.

1:12:51 > 1:12:55- Is that enough? - By adding a bit of water,

1:12:55 > 1:12:58but then, you're using sparkling water to get the batter crispy.

1:12:58 > 1:13:01- More?- Yes, please.- Two limes.- Yes.

1:13:01 > 1:13:04I've seen lemons put in dressing, lemons put in batter before.

1:13:04 > 1:13:07- Lime is something new? - Yes.- It's not a problem.

1:13:07 > 1:13:11I love lime, I like the flavour, I think it goes so well with fish.

1:13:11 > 1:13:12It cuts through the fishy flavour.

1:13:12 > 1:13:14The thing with batter, I always think,

1:13:14 > 1:13:17most people think of batter, particularly when we mention fish

1:13:17 > 1:13:20and chips, but often they have it too thick.

1:13:20 > 1:13:22I think batter needs to be quite right.

1:13:22 > 1:13:26- It needs to be just quite thin. - Almost coats the back of the spoon.

1:13:26 > 1:13:31- Exactly. Exactly.- Lovely. Right, we have got our cod in here.

1:13:31 > 1:13:34- But you could use any different types of fish.- Absolutely.

1:13:35 > 1:13:38- Sea bream, sea bass, anything. - Salmon would be lovely.

1:13:38 > 1:13:40Salmon would be great in this batter.

1:13:40 > 1:13:42I would prefer to keep this fish for a good,

1:13:42 > 1:13:4510, 12 minutes in the batter, but if you don't have time on your side,

1:13:45 > 1:13:48it's fine, you can just straightaway go into the wok.

1:13:48 > 1:13:51You've got on here some orange food colouring.

1:13:51 > 1:13:52You wouldn't normally use that?

1:13:52 > 1:13:55I'm actually not fond of colours, to be honest.

1:13:55 > 1:13:57But I kept it, I thought, we will see,

1:13:57 > 1:14:00but I don't feel like using colour, to be honest.

1:14:00 > 1:14:02And even in my food at the restaurant, I'm very anti-colour.

1:14:02 > 1:14:04I don't use it.

1:14:04 > 1:14:07- But classical recipe calls for colour, so I just brought it in.- OK.

1:14:07 > 1:14:10- Right, no need to flour them beforehand?- No need to flour them.

1:14:10 > 1:14:11Just straight in.

1:14:11 > 1:14:14PAN SIZZLES

1:14:14 > 1:14:15Nice, hot oil, as well.

1:14:15 > 1:14:17Nice, hot oil.

1:14:19 > 1:14:23- Lovely. Turn that down a little bit.- Perfect.

1:14:23 > 1:14:25Can I just ask you to keep an eye on it, while I wash my hands?

1:14:25 > 1:14:28Keep me in charge. Thank you very much. Why not? There you go.

1:14:28 > 1:14:30Don't trust you that much, James!

1:14:30 > 1:14:32Yes. But it looks delicious.

1:14:32 > 1:14:36- The spices, you can already smell those as well.- Absolutely.- Superb.

1:14:36 > 1:14:38The spices release their flavour when it's hot.

1:14:40 > 1:14:42So, what's happening with our salad?

1:14:42 > 1:14:46You slice the cucumber and I will take the tomato.

1:14:46 > 1:14:48Yep. No problem. Do you peel these beforehand?

1:14:48 > 1:14:50- No, just keep the skin on, please.- Whole?

1:14:50 > 1:14:54- Decent size? Slice all the way through?- Yes, please.- All right.

1:14:54 > 1:14:58Do it whole. Lovely. This fish, how long would you cook it for?

1:14:58 > 1:15:02- It shouldn't take more than a few minutes.- Yes.

1:15:02 > 1:15:06- Really, really simple to cook. - It's almost done. Here we go.

1:15:06 > 1:15:08Lovely colour. I like this colour.

1:15:12 > 1:15:13Really, that simple?

1:15:13 > 1:15:15It's interesting, you toasted the spices,

1:15:15 > 1:15:19I suppose that increases the flavours as well - nice, hot pan.

1:15:19 > 1:15:21I need that powder. Don't want to forget that.

1:15:24 > 1:15:27- Lovely. So you sprinkle this on top?- Sprinkle this on top.

1:15:27 > 1:15:29- What's this called? - Chaat masala.- Right.

1:15:29 > 1:15:31And the base is mango powder.

1:15:31 > 1:15:35And you've got turmeric, sorry, I said turmeric,

1:15:35 > 1:15:40I beg your pardon, it's mint, black salt and loads of 13 other spices.

1:15:40 > 1:15:44But you don't need so much of chaat masala,

1:15:44 > 1:15:46because it's quite like in a salad dressing.

1:15:46 > 1:15:48In India, we don't make a salad dressing,

1:15:48 > 1:15:52we just put a powder on top and either fruit or vegetables

1:15:52 > 1:15:55- will release its own juice and that becomes the dressing.- Lovely.

1:15:55 > 1:15:58- You've already had a question! - Did you just say black salt?

1:15:58 > 1:16:03- Black salt.- What's black salt?! James keeps going, oh, yeah! Yeah!

1:16:03 > 1:16:05- Black Salt!- Black salt! I've actually used it!

1:16:05 > 1:16:08It's a mineral salt. That's what it is.

1:16:08 > 1:16:12It's a kind of, it comes... Originally, it comes from Pakistan.

1:16:12 > 1:16:14It's found in India, also. It's a mineral salt.

1:16:14 > 1:16:17- Does it taste any different? - It does. It does.

1:16:17 > 1:16:20It's more spicier. It's black in colour!

1:16:20 > 1:16:24THEY LAUGH

1:16:24 > 1:16:26Yes, I would have some black salt,

1:16:26 > 1:16:30- but you've got some normal sea salt there.- Some olive oil.

1:16:30 > 1:16:35- A touch of olive oil.- A bit of salt. - Do you want some onions slicing too?

1:16:35 > 1:16:37- A bit of pepper. - Shall I slice onion?

1:16:37 > 1:16:39- Yes, please.- And red onion.

1:16:39 > 1:16:43- Is this the type of thing that you have in the restaurant?- Yes, I do.

1:16:43 > 1:16:48- I serve lobster. On the salad.- Really?

1:16:48 > 1:16:51And in terms of fish, yes, you said it very rightly,

1:16:51 > 1:16:55- I cook salmon in the batter. - Salmon, to me, would be delicious.

1:16:55 > 1:16:57Really light fish for that, to be honest.

1:16:57 > 1:17:00But I thought, cod is something more natural here,

1:17:00 > 1:17:03- so let's use that. Thank you very much.- There you go.

1:17:03 > 1:17:04I'm allowed to use my hands? No.

1:17:04 > 1:17:06Now, we do have to be careful with cod

1:17:06 > 1:17:11stocks around the world, anyway, but if, generally,

1:17:11 > 1:17:13people don't go for the smaller fish, I think it's the key.

1:17:13 > 1:17:16Don't go with anything that says small fish,

1:17:16 > 1:17:18- that equates to bass and everything else.- That's the bad news.

1:17:18 > 1:17:22And the good news is, in the UK, we are farming cod now,

1:17:22 > 1:17:26- in Shetland, I believe. I have been told.- You've been told.- Yes.

1:17:26 > 1:17:30Actually, somebody brought a sample once to me. So, that's why.

1:17:30 > 1:17:33- I suppose they do that with bass, so why not with cod?- Absolutely.

1:17:33 > 1:17:36- That's it.- Easy as that. Remind us what it is again.

1:17:36 > 1:17:39It's a spicy fried cod, with a salad of cucumber, tomato and onions.

1:17:39 > 1:17:41- Without the chips! Perfect. - Without the chips.

1:17:46 > 1:17:49- Right, Atul, follow me. - I will.- Let's get to taste this.

1:17:49 > 1:17:53Carol, you do actually get to taste it on this show. There you go.

1:17:53 > 1:17:55- Dive into that.- Paul has just said I am not to eat more

1:17:55 > 1:17:58- than my fair share.- Exactly!

1:17:58 > 1:18:00For the first time, I think I'm going to have a bit.

1:18:00 > 1:18:03Excuse me, a second. But, look, the fish is cooked.

1:18:03 > 1:18:05Where do you get this black salt?

1:18:05 > 1:18:07Since Paul has just decreed it trendy!

1:18:07 > 1:18:11You can get it from supermarkets again, these days.

1:18:11 > 1:18:14Asian grocers are the best places you can get it,

1:18:14 > 1:18:16because the chances are, you will get it fresher there.

1:18:16 > 1:18:20It's going to be the name of his new restaurant, I can tell!

1:18:20 > 1:18:23- I can see this happening!- It sounds like a cool club, actually.- It does.

1:18:23 > 1:18:26Hey, man, I'm going out dancing to The Black Salt!

1:18:26 > 1:18:30- It's perfection.- It is. And it's so quick to cook as well.- It is. It is.

1:18:30 > 1:18:33- It's a very easy recipe, as well. - And you do salmon in this?

1:18:33 > 1:18:35I do salmon in that in my restaurant. It works really well.

1:18:35 > 1:18:39Go on, pass it down to Zoe, she wants to try.

1:18:39 > 1:18:43For me, there was one spice that I didn't know.

1:18:43 > 1:18:46- It was the first one that went in. - Ajwain seeds.- Dwayne seeds?

1:18:46 > 1:18:49- Ajwain seeds. - Again, James goes, "Oh, yeah...

1:18:49 > 1:18:52It's lovage family.

1:18:52 > 1:18:55- Lovage family.- If you buy lovage seeds.- Oh, lovage family.

1:18:55 > 1:18:57Sorry, I say it with my Indian accent.

1:18:57 > 1:19:00- But you can actually buy those seeds from normal grocers.- Sure, sure.

1:19:00 > 1:19:03It's lovely. Paul, dive in, tell me what you think.

1:19:03 > 1:19:04This really is my kind of grub.

1:19:04 > 1:19:08We were talking earlier, I had spent a year in India travelling

1:19:08 > 1:19:11when I was younger, and I just love all of these spices and flavourings.

1:19:11 > 1:19:14And this is for me, now. Carol...

1:19:14 > 1:19:16You can sit on my knee and have some!

1:19:21 > 1:19:24I don't know about you, but this show makes me really hungry!

1:19:24 > 1:19:27Now, when Jack Savoretti came to the studio

1:19:27 > 1:19:28to face his Food Heaven or Food Hell,

1:19:28 > 1:19:30he was longing for lamb,

1:19:30 > 1:19:34but looking to sidestep smoked fish. So, let's see what he actually got.

1:19:34 > 1:19:38Right, it's time to find out whether Jack will be facing Food Heaven

1:19:38 > 1:19:40or Food Hell. Food Heaven would be this shoulder of lamb,

1:19:40 > 1:19:43slowly cooked, and you wanted a ragu-style sauce, with gnocchi.

1:19:43 > 1:19:46Food Hell would be some smoked haddock over there.

1:19:46 > 1:19:49Fishcakes. Spicy chilli jam, creme fraiche together with it.

1:19:49 > 1:19:52What do you think this lot have decided?

1:19:52 > 1:19:54- I think everybody wants to know how to make this.- Exactly!

1:19:54 > 1:19:57That's what everybody wanted to do. So, that's what you've got.

1:19:57 > 1:20:00We can lose this, our smoked fish. We will lose everything for that.

1:20:00 > 1:20:02We are going to do our lamb.

1:20:02 > 1:20:04So, this is slow-cooked shoulder of lamb.

1:20:04 > 1:20:07- I know you are a bit of a keen cook.- I like... I love...

1:20:07 > 1:20:11My wife is an amazing cook, so she's in charge, but I love cooking.

1:20:11 > 1:20:15So, what we are going to do is just braise this with garlic.

1:20:15 > 1:20:18Now, particularly cos this is the shoulder, it requires quite long

1:20:18 > 1:20:21- slow-cooking.- Yeah.- So, the garlic will just break down, anyway.

1:20:21 > 1:20:25You don't need to peel it - nothing. Just chuck it in, all right?

1:20:25 > 1:20:28- Brilliant.- Everything in. Cos you are going to drain this off after.

1:20:28 > 1:20:30We have got... The rosemary and thyme goes in.

1:20:30 > 1:20:33Then, you have this wonderful shoulder of lamb.

1:20:33 > 1:20:36Bit of seasoning over the top. We are not going to put too much on it,

1:20:36 > 1:20:39- cos we are going to break this down anyway.- Yeah.- Then, you put

1:20:39 > 1:20:41the stock - this is chicken stock - and a bit of red wine, as well.

1:20:41 > 1:20:44That goes on here. And then, what we are going to do

1:20:44 > 1:20:47is just cover this over with tinfoil

1:20:47 > 1:20:49and then slowly cook it.

1:20:49 > 1:20:54This is where we need to slowly cook it for a good couple of hours.

1:20:54 > 1:20:57This will then just break down all that nice, sort of, flavour.

1:20:57 > 1:20:59- Do you cook it low? - Cook it really low.

1:20:59 > 1:21:01About 170. 160-170.

1:21:02 > 1:21:05Two hours. Just, kind of, forget about it, really.

1:21:05 > 1:21:08- And that is that one.- Easily done! That's exactly what I would do!

1:21:08 > 1:21:10Exactly. Play your album and stuff like that.

1:21:10 > 1:21:12That's what you're here for!

1:21:12 > 1:21:15For people just waking up - well, hopefully, some of them -

1:21:15 > 1:21:18and tuning in, you are here cos you have got a new album.

1:21:18 > 1:21:21- Your fourth album out now.- I do. An album called Written In Scars.

1:21:21 > 1:21:23We are going to be touring it all across the UK in October.

1:21:23 > 1:21:28Like you say, in the UK in October and playing some amazing places.

1:21:28 > 1:21:31Yeah, we are. There's many venues I'm excited about

1:21:31 > 1:21:33cos we're playing places we have never been before,

1:21:33 > 1:21:36but the two that are really magic are the Sage in Newcastle.

1:21:36 > 1:21:39- It's just such a beautiful venue. - Yeah.- And also, we're playing

1:21:39 > 1:21:42The Roundhouse here in London on 15th October, which is going to be

1:21:42 > 1:21:45our biggest show to date and we are just going to try

1:21:45 > 1:21:47- and make it a good night. - A great location, as well.- Yeah.

1:21:47 > 1:21:50Amazing location. Just five days after my birthday,

1:21:50 > 1:21:53- so anything could happen.- Anything! - There's going to be trouble!

1:21:53 > 1:21:57Cos you have been writing for a long, long time, haven't you?

1:21:57 > 1:22:00- This is my fourth album.- Yeah. - So, it's definitely been a...

1:22:00 > 1:22:03I always say, I was really lucky - I never got a big break!

1:22:03 > 1:22:06- That was the luckiest thing that happened to me.- You say that,

1:22:06 > 1:22:09- but I think you make your own luck on this world.- Totally.

1:22:09 > 1:22:12You have got to get in the right place to get that luck.

1:22:12 > 1:22:14I think so. People... Easy come, easy go.

1:22:14 > 1:22:16That was always something I wanted to avoid.

1:22:16 > 1:22:20- I want to know, when we get places, why we got there.- Yeah.

1:22:20 > 1:22:24How we got there and, sort of, just learn... Also, just learn

1:22:24 > 1:22:27what I do better. You know, I think there's a time, there's a risk that,

1:22:27 > 1:22:31when things happen too quickly, you don't know why you're doing it.

1:22:31 > 1:22:34But also, you get to work with the great people around you.

1:22:34 > 1:22:37- Exactly.- It seems, this album, it's still got the great voice

1:22:37 > 1:22:40that you've got and great writing, but producing and directing,

1:22:40 > 1:22:42you've got a great team behind you, as well.

1:22:42 > 1:22:43I worked with some amazing people.

1:22:43 > 1:22:46Sam Dixon, who is Adele's musical director.

1:22:46 > 1:22:49One of the best bass players and great musicians around.

1:22:49 > 1:22:53Matt Benbrook helped me produce it, as well. My guitarist, who I have

1:22:53 > 1:22:57been working with for ten years. I finally managed to twist his arm

1:22:57 > 1:22:59- and finally get him to write with me.- Right.

1:22:59 > 1:23:01Yeah, we wrote one of the first singles off the record,

1:23:01 > 1:23:04a song called Home. So, it's been a really good experience.

1:23:04 > 1:23:07Everybody is involved. Everybody feels a part of something

1:23:07 > 1:23:12and it's essentially just about playing music to people.

1:23:12 > 1:23:15- Really not that complicated! - You say that, but I suppose,

1:23:15 > 1:23:18because of the highs and lows you've had in your career,

1:23:18 > 1:23:21that gives you the opportunity to write great stuff, as well.

1:23:21 > 1:23:24You mentioned that things can happen too soon, too quickly.

1:23:24 > 1:23:27- Right.- The experience must count for everything.- Yeah.

1:23:27 > 1:23:30And that's why I think it's really important these days

1:23:30 > 1:23:33to give bands and artists time, not just to make great records,

1:23:33 > 1:23:35but to write great songs. To make a great record,

1:23:35 > 1:23:38you need to write great songs. It's not really... There is no other

1:23:38 > 1:23:42real ingredient. You have to let people have their experiences

1:23:42 > 1:23:45and have their time in between albums, so that you have stuff

1:23:45 > 1:23:48- to write about.- When was your last one out? It's been a bit of a time.

1:23:48 > 1:23:50Eh, it was an album called Before The Storm.

1:23:50 > 1:23:54I think it was about two years before this one, yeah.

1:23:54 > 1:23:58- There was a big gap in-between there.- A big gap between second and third.

1:23:58 > 1:24:01Second and the third, yeah. The second album was such a great

1:24:01 > 1:24:05album to make. I made it in Santa Monica in California

1:24:05 > 1:24:08at Jackson Browne's studio. It was this incredible experience,

1:24:08 > 1:24:10but again, I think it happened too soon,

1:24:10 > 1:24:13too close to the first one. I didn't really know what I was doing.

1:24:13 > 1:24:16I basically made an album I should have made in 30 years.

1:24:16 > 1:24:19And I think that happens a lot with... There is the famous

1:24:19 > 1:24:22second-album syndrome, you know? Things start working, you think,

1:24:22 > 1:24:25"OK, I think I know how to do this." And you still don't!

1:24:25 > 1:24:28Do you relax or do you put all your good work into one album?

1:24:28 > 1:24:31- I suppose you have got to, really. - You just get a bit too closed

1:24:31 > 1:24:35in your own thing. You sort of forget that you are making music

1:24:35 > 1:24:36for people, not just yourself.

1:24:36 > 1:24:39And I think it's important... for me at least, it was important

1:24:39 > 1:24:43realising who you are making music for. And you are making it for

1:24:43 > 1:24:46the band you are playing with and for the people listening to you.

1:24:46 > 1:24:50That looks incredible. Sorry! Enough about me!

1:24:51 > 1:24:54We are about to rip it all up. This is the lamb that we've got.

1:24:54 > 1:24:56And the whole point about slow-cooking this, you can basically

1:24:56 > 1:25:00just rip it apart. So, it's like pulled pork, I suppose, really.

1:25:00 > 1:25:04- You just rip it all up... - That looks epic.- ..like that.

1:25:04 > 1:25:07Then, what we are going to do is put a little bit of stock in here.

1:25:07 > 1:25:10So, just a very, very quick and simple ragu. You can cook this

1:25:10 > 1:25:11for a lot longer, obviously, if you want.

1:25:11 > 1:25:15But this is something just quick and simple, cos the guys are going to

1:25:15 > 1:25:17then. They have got gnocchi here, which you have obviously had

1:25:17 > 1:25:21- practice doing this from rehearsal. - Yes!- It's stuck!

1:25:21 > 1:25:23Better the second time round!

1:25:23 > 1:25:26- It's not easy to do.- I come from Genoa, where we do gnocchi, as well.

1:25:26 > 1:25:29- Oh, right. - They are not easy to make.

1:25:29 > 1:25:31If you were here at seven in the morning, you would have

1:25:31 > 1:25:32- realised that!- Yeah!

1:25:32 > 1:25:34- Just for you.- Exactly!

1:25:34 > 1:25:37We have got some Parmesan there. The idea is you just rip up this lamb.

1:25:37 > 1:25:40- Have a taste of that.- I will.

1:25:40 > 1:25:44But the shoulder of lamb... Shoulder of lamb is one of my favourite cuts.

1:25:46 > 1:25:48Shoulder of lamb is just fabulous.

1:25:48 > 1:25:50So, we stick all that in there. We've got some basil, as well,

1:25:50 > 1:25:52in the back.

1:25:54 > 1:25:56You can rip up a little bit of basil. Just quickly wash my hands.

1:25:56 > 1:25:57Thank you very much.

1:25:57 > 1:25:59Might as well. There you go.

1:26:01 > 1:26:03My daughter calls this pesto.

1:26:03 > 1:26:05- It's a basil plant? - Just calls it pesto? That's it.

1:26:06 > 1:26:08- Her Genovese heritage.- Exactly!

1:26:08 > 1:26:11And we are just, basically, going to chop this up

1:26:11 > 1:26:14and throw this in, really, like that.

1:26:15 > 1:26:18Now, I mentioned the fact that you are travelling around a lot,

1:26:18 > 1:26:21but straight after this, you are off round Europe?

1:26:21 > 1:26:24To the airport from here. I'm going to be sleeping on the plane!

1:26:24 > 1:26:26- I might be after this, as well! - Yeah, we are off to Italy,

1:26:26 > 1:26:29doing a few shows. Then, we are heading on

1:26:29 > 1:26:33- a European tour in September. - Is it everything that you...

1:26:34 > 1:26:36Because you said you didn't think...

1:26:36 > 1:26:38When you always wanted to be a musician...

1:26:38 > 1:26:42- Is it everything I hoped for?- Yeah. Is it everything you hoped for

1:26:42 > 1:26:45- a second time around.- Definitely. It's everything I hoped for because

1:26:45 > 1:26:47it's ours. That's the important thing about it.

1:26:47 > 1:26:50Like anything, you don't just do this because you can do it.

1:26:50 > 1:26:53You want to bring something to the table. You want to make your own

1:26:53 > 1:26:56recipes, you want to make your own sound. You want to make your own

1:26:56 > 1:26:59experiences and I think we are, finally, at a place where

1:26:59 > 1:27:01it definitely belongs to us and that is a nice thing.

1:27:01 > 1:27:04When it belongs to you, you get to choose who you share it with

1:27:04 > 1:27:07and how you share it. If people like it, it's wonderful.

1:27:07 > 1:27:09If they don't, it's fine, because you have always got...

1:27:09 > 1:27:12I tell you, Twitter has gone mad. My office has gone mad.

1:27:12 > 1:27:14My assistant has just texted me saying, "Please, please, please

1:27:14 > 1:27:16"can you sing for her for her birthday?!"

1:27:16 > 1:27:21- If you can cook for my birthday! - No need to involve me, as well!

1:27:21 > 1:27:24How many have you got - 350 coming round, something like that?

1:27:24 > 1:27:25You're all invited!

1:27:25 > 1:27:30- Exactly. Not everybody is invited. - You three, especially.

1:27:30 > 1:27:33- Anyone watching just fancies coming. - James is going to cook.- Exactly.

1:27:33 > 1:27:36The Roundhouse. Forget the music. We're all going to eat.

1:27:36 > 1:27:37LAUGHTER

1:27:37 > 1:27:40Right, so we are going to put... If you want to put the gnocchi

1:27:40 > 1:27:41- on the centre, there.- Yep.

1:27:41 > 1:27:44- You've got a little bit of colour on this.- Yeah. A touch.

1:27:44 > 1:27:47Just a little...now!

1:27:47 > 1:27:50LAUGHTER

1:27:50 > 1:27:51Right.

1:27:51 > 1:27:54Football starts tomorrow, remember, or today.

1:27:54 > 1:27:56The cricket will be finished, that's for sure.

1:27:56 > 1:27:58Is anybody keeping up with it?

1:28:00 > 1:28:01No!

1:28:05 > 1:28:06One more.

1:28:09 > 1:28:12A little bit of Parmesan cheese in there.

1:28:12 > 1:28:13And a little basil over the top.

1:28:13 > 1:28:16Do you want to get some knives and forks, please, Mark?

1:28:16 > 1:28:19- There you go.- Eh, yes. - Where they always have been.

1:28:19 > 1:28:21- Over there. - LAUGHTER

1:28:21 > 1:28:23See you haven't done that for two years!

1:28:23 > 1:28:25- You remember after two years. - And dive into that one.

1:28:25 > 1:28:27- Tell us what you think. - It looks great.

1:28:27 > 1:28:29Tell us what you think.

1:28:29 > 1:28:34- It's hot.- Yeah, it looks hot, doesn't it? It even looks hot.

1:28:35 > 1:28:38And the gnocchi, just to remind everybody - baked potatoes,

1:28:38 > 1:28:42- egg yolk, flour...- Parmesan. - ..Parmesan cheese, salt and pepper.

1:28:42 > 1:28:45- This is amazing.- And then, the idea is, when you blanche them,

1:28:45 > 1:28:48as they come up to the boil - or rather, come up to the surface -

1:28:48 > 1:28:50you then take them out, put them in ice-cold water

1:28:50 > 1:28:52and then saute them up in a little bit of butter.

1:28:52 > 1:28:54I'll let you have a glass of wine. That will make you sleep

1:28:54 > 1:28:57- on the plane, if you eat all that and have this.- It's amazing.

1:28:57 > 1:29:00It's nice with the slow-cooked lamb, as well, but I said I would

1:29:00 > 1:29:02keep one individual updated with the score.

1:29:04 > 1:29:06- 243-9, Australia.- Garbage.

1:29:06 > 1:29:07Come on, England!

1:29:12 > 1:29:15Lovely bit of lamb there. Great dish. Now, I'm afraid that is

1:29:15 > 1:29:17all we've got time for on today's show. I hope you've enjoyed

1:29:17 > 1:29:20taking a look back at some of the delicious recipes

1:29:20 > 1:29:22from the Saturday Kitchen archives.

1:29:22 > 1:29:24Thanks for watching and we'll see you soon.