27/08/2017 Saturday Kitchen Best Bites

Good morning. The next 90 minutes is jam-packed with mouthwatering recipe

ideas that you definitely won't want to miss, so don't go anywhere. This is Saturday Kitchen Best Bites.

Welcome to the show.

Now, we've got first-class chefs serving fantastic food

and a healthy portion of celebrity guests as well.

Coming up on today's show,

James Martin cooks sweet pumpkin pastries for Zoe Ball.

Gennaro Contaldo is here with an Italian take on steak.

He pan fries sirloin steak and serves it up with a tomato

and caper sauce and couscous.

And Sat Bains shows us a great dish, using pork belly.

He slow cooks the pork belly in a water bath,

before finishing it off in the pan.

It's then topped with a teriyaki glaze

and served with homemade piccalilli, apple and cauliflower salad.

And you have to feel sorry for Lisa Allen, as she takes on world

record holder Theo Randall in today's Omelette Challenge.

Then it's over to Atul Kochhar, who is here with a tasty fish dish.

He fries pieces of cod in an Indian spiced batter

and then serves it up with a fresh and tasty cucumber and tomato salad.

And finally, singer Jack Savoretti faces his Food Heaven

or his Food Hell. Did he get Food Heaven,

slow braised shoulder of lamb ragu with gnocchi? Or his Food Hell,

smoked haddock fishcakes, with chilli jam and watercress salad?

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

But first, it's over to an Irish chef who began his career

cooking in Germany.

It's Danny Millar, with a great dish, using Irish langoustines.

-Now, Danny, you're cooking prawns.

-Yes, definitely prawns.

-Langoustines, but prawns.

-Langoustines, if you're French.

-Yorkshireman saying langoustines!

-OK, all right.

-We've got prawns here, then.

-Strangford Lough's finest.

-So, what are we going to do?

I'm going to peel them, make a little butter sauce with the shells.

Yeah.

Poach the tails in butter and I'm going to make a little garden salad.

This time of year, you've got lovely sweetcorn, tomatoes, we were

saying earlier, and some of this here, which I think's a bit

-under-looked, this butter lettuce.

-I love this butter lettuce.

Back in the day, when there was no Lollo Rossa or frisee,

-butter lettuce we had.

-So many great flavours in there.

-So, you want me to peel a few of these, then?

-Yeah. Get these started.

-Now, you're based around Strangford Lough, is that right?

-I am indeed.

So, tell us about Strangford Lough, in particular,

-because it's quite unique.

-Well, it is indeed. It's one of the

-biggest... I think it's the biggest lough in Europe.

-Yeah, it is.

-The biggest inlet, yeah.

-And it just has absolutely fabulous seafood.

Not just prawns.

We have great scallops, mussels, cockles, razor clams.

The tide comes in and it gets drained with fresh seawater.

Yeah, it keeps it cleaned. And we have trout, salmon, cod, hake,

turbot, plaice - you can go on. I think we're blessed, you know

what I mean? Especially where it is. And we get great fish every day.

-And just pull them up to the restaurant.

-Yeah.

With some great produce, you know, I think keeping it simple is the key to success.

Exactly.

-So, a little bit of oil in the pan, get this...

-Yeah.

I was going to say langoustines there, nearly.

-Ah, you were just about to say it.

-LAUGHTER

-Prawns! It's prawns!

-Ah, you see!

You're getting the hang of it.

-Can you say that again?

-Yeah, I reckon by the end of it he will.

So, nice hot pan.

Get our prawns...

Yeah.

-Just going to smash the heads a little bit here to release all the flavour.

-Yeah.

That's where all the goodness is. You see, when...

When you're eating your grilled prawns, that's...

I think that's the best bit.

But even with tiger prawns, if you're using them, you can still keep the shells...

-Yeah.

-..and form a sauce out of it, can't you?

-Yeah.

They don't have that great flavour that the native prawns have, but...

Yeah.

Now, you mentioned your restaurant.

You've not got one like you had the last time you were on here.

-Now got two.

-Yeah, we've another pub in Hillsborough.

That's unusual, isn't it? An Irishman buying a pub?

LAUGHTER

Well, I think with the current market, I think that's

the kind of way we're leaning towards. It's a good casual pub...

-Yeah.

-..doing great Irish food.

-And there seems to be a market for it.

-Yeah.

-We're very busy.

Is it similar to what you do in the restaurant, just less refined?

-Or is it totally different?

-Yes, well, we have an upstairs, downstairs in Balloo.

-Right.

Refined in the upstairs and downstairs good, country pub food.

Right.

So we don't have that fine dining element of Hillsborough, but it has

-all the good pub food that you'd expect.

-Right.

So what have you got in there, then?

So we've got some basil, thyme, a little bit of tomato puree,

-just gone in there.

-Yeah.

-Make a little bit of...

Get our sauce.

Ideally, you want to cook this for a little bit more than the five

-minutes we're going to be doing today.

-Yeah.

But it will give us all the flavour we're looking for.

A little bit of chicken stock.

But you can make this with crab shells, lobster shells.

And you can also freeze them,

-if you've only got one or two at a time, freeze them...

-Yeah.

-..until you've got enough.

-Just great flavour.

-Yeah.

So, in there we'll put some butter to poach our lovely prawns.

-See, this is why I like his food. That's a bit hot, that.

-HE BLOWS HARD ON PAN

-LAUGHTER

-Carry on. Nobody's noticed.

-We're going to try another pan.

-JAMES COUGHS

-Carry on, Danny. Fill in.

-OK.

-LAUGHTER

In this pan we'll put some lovely prawns.

I was going to say, that's why I love his cooking.

We'll keep it nice and simple.

Lots of butter.

-Do you want more butter?

-A little bit more.

This is why I like your cooking, you see. You can come back.

They aren't going to take too long, just about four minutes,

approximately, depending on the settings.

Cook with a little bit of salt and pepper.

-It's like Top Of The Pops in here.

-LAUGHTER

It smells good. Right.

-Very naughty.

-So, yeah.

Carry on.

-Where were we? I'm going to wash my hands.

-Yeah.

Yeah, so...

prawns are on, reducing...

-Yeah.

-..our prawns are now nicely poaching in butter.

-Yeah.

We're going to put together some... A little vegetable garnish.

As I said, this time of year, with everybody having their harvest, you

-know, their garden, everything should be coming to fruition, as such.

-Yeah.

So, get some corn, some nice little potatoes...

Now, those great ingredients around the lough,

and obviously your talent in the kitchen has paid off,

because you've started to win, I mean, the ultimate reward, for you,

really, I mean, Best Chef in Ireland?

Yeah, I was very...

Well, fortunate, yeah.

I'd like to think it's a whole team effort, you know.

When people come to the restaurant, it's front of house, back of house...

-Yeah.

-..right through to the KPs.

And, yeah, but it's always great to be recognised by your peers.

There you go.

So, you cook those down, and literally, the langoustines,

-the secret of these is they don't take long to cook.

-No.

-That's the key to it.

-Not harsh.

-Yeah.

If you harsh cook them, they become very tight and rubbery.

-You want to just gently poach them.

-Do you think, if you overcook them,

a lot, often, when you go to a lot of these places and restaurants,

if they're old or overcooked, they become quite powdery?

Yeah, they do indeed.

-Kind of like cotton woolly, really. That texture.

-There you go.

Watch your fingertips.

There you go.

So, we've got that.

Keep this nice and thin.

Now, you can actually just blanch that into ice-cold water, can't you?

Yeah, and it just goes really well,

fennel and prawns, just a great combination,

-that aniseedy flavour that goes well with the basil.

-Yeah.

-We'll put it on the salad as well.

-There you go, so that's that.

-So you've just taken the central leaves out of here...

-Yeah.

Just wanted the hearts, wanted...

-pretty small salad.

-Right.

And we we'll lift these out.

-But these langoustines, I mean, they are...

-These prawns.

-LAUGHTER

-They're prawns.

-Prawns, langoustines.

I mean, the percentage of them, to be honest, some 90-odd per cent of them get exported?

Yeah, unfortunately, to mainland Europe.

-And to France, in particular.

-And to France and Spain.

-And Spain.

-Yeah. But why is that, do you think? I mean, I know that...

-Well...

-Because we love them.

-I know you love them.

But I think there's just a supply and demand.

You know, people on holiday in Spain, from Ireland, in Marbella,

wherever it may be, sitting there, thinking, "Oh, I'm eating local prawns," and they're probably from

-Strangford Lough.

-Yeah, exactly.

-It's a wee bit...you know?

-Just round the corner.

Which is a bit, a little bit strange, to say the least.

But at least we're actually enjoying them,

because back in the sort of '70s, we used to have them

in, the cardinal sin, I suppose, in breadcrumbs, in a basket.

Yeah, or battered, yeah, scampi.

Because this is what they were, scampi, weren't they?

-You like the hot pans, don't you, Dan?

-Yeah, it's hot today.

There you go, right. So you're reducing that down.

We're going to reduce that down and then we're going to emulsify

-it with the butter that we poached the prawns in.

-Right.

-So they're cooked now, then?

-Yeah, that's them.

Right. And then we just lift this out.

And we can start to assemble our salad.

So you're just going to blanch that.

These sweetcorn don't take very long at all, you want to keep them...

And buy the fresh stuff, because it is in season right now as well.

-There you go.

-Absolutely.

-So we've got our sweetcorn.

What next?

-A little bit of lemon juice.

-Potatoes?

-Olive oil.

-Potatoes in there?

-Yeah.

-There you go. Fennel in there?

-Yeah. Tomato in as well.

-Tomato in there.

This tomato's from my garden, do you know that?

-I'm sure it's going to make it work.

-That's it.

LAUGHTER

-There you go.

-Right.

-Give that a quick mix.

So just a little bit of olive oil in there?

-Yeah, a bit of olive oil, a bit of lemon juice.

-Right.

Cos the dressing, you're actually going to use this.

-Yeah, we're going to use the butter sauce from the prawns.

-Yeah.

Now, if you wanted to do a bisque, very similar sort of thing, you'd just blend the shells?

Yeah, blend up the shells and then strain it.

-Make sure you've got a fine sieve. You don't want to get them bits.

-Right.

OK, we're ready when you are.

-That's us.

-Do you want me to put the leaves on the plate?

-Yeah, please.

-There we go.

-Hold on, I'm going to put a bit of dressing on them first, James. Sorry.

-All right.

-So, you put more butter in?

-More butter.

-See, look at this.

-LAUGHTER

Well...

There's about 8oz in this dish.

LAUGHTER

-Then we...

-Oh, you've got your fancy whizzer thing.

No, it's just going to emulsify it, it's not going to do any foam...

-You're not doing any foamy stuff?

-No, no.

-Right.

So this is just to combine the sauce, that's it?

-Exactly.

-OK.

-That's that one done. I'll give you your spoon.

-Cheers.

-There you go.

Another one.

Happy?

You tell me.

Happy. I like that.

So, on there - lettuce, a little bit of the sauce.

The thing about it being dressed, especially when it's a warm dressing,

goes lovely on the warm potatoes and they absorb it.

A little bit of dressing.

-So, although you've dressed it, I mean, lettuces do...they're really nice warm.

-Yeah.

-That's how a lot of people do it. I mean, the French love cooking with lettuce.

-Yes.

-Warm dressing onto sort of lettuces like that, that sort of stuff, they really do work.

-Yeah, yeah.

It's nice.

Cos you guys braise this stuff as well, don't you?

Yes, we do, actually, a lot of braised salad in France,

as a vegetable, and it's very good.

A little bit of fennel.

Sweetcorn, tomato.

-Potatoes?

-There you go.

And then we have our beautiful prawns.

-Oh, you nearly said langoustine again.

-No, no, no, no.

-LAUGHTER

Danny, you could almost have used as well, you know,

when you make the head and you do the kind of smaller... You could

-almost do a dressing with that as well.

-Yeah, absolutely.

It's definitely the most flavourful part.

Do you want some more of these?

Lovely bit of picked basil.

So, remind us what that is again.

So we have some butter-poached Strangford prawns,

with warm garden salad.

A great start to a new series. What about that?

-Put lots of sauce on. Don't be shy with your sauce.

-And the butter.

I have to say, it smells already fantastic.

-Look at that!

-LAUGHTER

-Come on!

-There you go, dive into that.

Have a seat over there. Dive into that one.

-But it's really got to be...the secret of these are the prawns, isn't it?

-Yeah.

-That's the key to this whole thing.

-And the sauce.

-Yeah.

Roast your shells, get a little bit of flavour.

-A fishmongers will actually sell them if you give them enough notice in advance.

-Yeah.

They'll... What do you reckon?

It's fantastic, isn't it?

And so quick, and you get so much flavour out of those shells.

-Just...

-As soon as you've got one dressing on the lettuce,

you've got to get it away and get it eaten, haven't you?

-Yeah.

-This is good.

-They love warm potato on salad with the

-prawns, and the butter just absorbs into the potato.

-OK.

Whether you call them prawns or langoustines, they looked great.

Right, coming up, James Martin makes sweet pumpkin pastries for Zoe Ball,

but first it's over to Rick Stein,

who seems to have found his spiritual home in South Carolina.

BLUESY PIANO MUSIC PLAYS

Well, I'm on my way to Bowens Island in South Carolina.

It's quite a nice story behind why I'm here, really,

because it's this journalist in Philadelphia who wrote me a letter.

She'd heard I was making a seafood programme from the States

and she said one of the best kept seafood secrets in the

whole of the eastern seaboard was Bowens Island.

And I just had this sort of image in my mind, and I've always

had it, I've always wanted to do this,

is to go somewhere on the eastern seaboard, and find a seafood

shack, you know, with sort of sun-bleached bare boards

and just nothing to eat but simple shrimp, lobster, oysters,

clams, on open tables, maybe no tablecloths,

and just throw the oysters into a bucket when you've finished them.

So I'm hopeful.

Well, this is it -

the ultimate oyster experience.

They've been cooking oysters like this since the last war,

and it hasn't changed a bit.

The Bowen family that own the island, well,

they just take the oysters,

put them on a hot piece of steel and cover them with a wet burlap -

I love that word, American word - burlap sack, to trap the steam.

Anyway, they steam them for about 10 minutes,

and then they just shove them into the centre of a table,

and it's just totally classless, there's lawyers, there's lovers,

there's politicians, everybody mixes together.

Their link is the consuming love of oysters.

It's not to everybody's taste, this way of eating,

but, honestly, it is to mine.

I mean, you know,

I've been to lots of three-star restaurants all over the world, and

had some great food and all that, but this really beats it for me.

I mean, just sitting here, eating these oysters just straight out of

the creek, just over there,

and these sort of nice little dipping sauces.

What more could you want?

It's just so sort of satisfying and, well, as you can see,

it's so sort of like prosaic, you know.

I mean, there's no allusions about this place.

What you see is what you get.

Yeah, I mean, you sort of get this image of America being so

sort of clinical and wholesome, sort of like everything working

so wonderfully well, and you come here and it's just like...newspapers, big piles

of oysters thrown on to an old fire, steam everywhere and burlap sacks.

And you think, this is a great country.

This is what I really dreamed of finding.

And, yeah, I'm sort of thinking I can go all the way

round the world, I can go, as I do, in the best restaurants

in the world, but I bet you this is the place I'll remember best.

Now, there's two things that I'll remember about the cooking

of South Carolina.

First, shrimp.

Second, oysters.

And here, the oysters grow everywhere

and the locals have a right in law to pick them when they're in season.

They grow like stalagmites, sort of brittle flowers amongst the mud.

There's so many of them, they just grow together in big clumps,

and Goat Lafayette lives for them.

So, how does he like to eat them?

Sometimes, we roast it, the same thing, you know.

But we don't cook it up like some people cook it up.

They're swanked up, we don't eat it like that.

We like them with the milk in it.

And that's when they're real good.

Oysters are a main part of South Carolinan gumbo.

Gumbo's not just from New Orleans.

Here, they have a special way of making it.

First of all, you need to make a really good stock.

Vegetables like carrot, onion, parsley, shrimp peelings,

crab shells,

and plenty of chicken wings,

fresh bay leaves. Celery, I forgot to mention that. Plenty of that.

Simmer for about 40 minutes to make a really good stock.

I may not be a gumbo aficionado,

but the secret I know is a really good stock.

Now for the gumbo, and first of all, the roux.

And what could be better for making a roux than bacon grease?

OK, this is real south bacon grease.

Doesn't taste like lard, it tastes a lot finer.

Beautiful stuff.

Much more interesting than butter,

but if you haven't got good bacon grease for your gumbo, use butter.

Then some flour, OK? In we go with the flour.

Just stir that around and you have to cook it out very, very gently.

What you're looking for is quite a lot of colour.

In fact, funnily enough, you have to get such colour in it that

Escoffier, the famous French chef, saw a roux made for a gumbo and just

despaired because he just thought it was going to be burnt and frightful.

But the French way of cooking is all refined and delicate.

Whereas this sort of food, well, it's got chilli in it, it's got bell

pepper, loads of garlic, lots of gutsy flavour,

cooked out to a good, light brown colour.

It's just what you need.

And now to add some good smoked bacon. Look at that.

Lovely thick lardons, local bacon. No water in there.

Good dry bacon.

Slightly running in this hot, hot sun where I'm cooking today.

So, in that goes.

Keep stirring quite sort of regularly now,

but once you get other ingredients in there,

you'll pass the danger point of burning the roux.

Just stir that in.

And now, the trilogy. Pepper, onion and they're called Vidalia onions.

They're really sweet. Not at all sharp. Ideal for salads.

Beautiful onions. Grown round here, in fact.

And celery.

So, stir that in with the bacon

and just let it cook down till the onions are nice and translucent.

Now to add the most important thing in the whole gumbo, the okra.

So that goes straight in to the pot.

And just cook that for about a minute or so.

Next we've got some tomatoes.

These are nice local beef tomatoes, but if you've got them, you know

those vine tomatoes, they're really good in a dish like this.

No problem out here, using fresh tomatoes.

They've got so much flavour.

There's about three or four tomatoes worth of chopped tomato

going in there now. And now some chilli.

Now, these are jalapeno chillies, which are actually a bit hotter

than the ones we have at home, so I'm not going to put all these in.

I'll put about, I don't know, four... Six slices, I think.

Because I haven't taken the seeds out.

And now some herbs - parsley, bay leaf and thyme.

Just stir those in a bit and now for that lovely stock that I made.

And that's now beginning to look like the final dish, which is

actually, particularly here in Carolina, Gumbo's

more of a soup with lots of bits in it than a stew.

But next, we put the bits in that really do matter.

And this is where you do whatever you want.

Now, I'm, of course, going to put seafood in here,

but I'm going to put some chicken in as well.

I'm going to put crab, clams, oysters.

Anyway, on with the clams now.

These are called little neck clams,

so put in a good couple of handfuls of those and just stir those

in for about two or three minutes before we add any other ingredients.

Now, these won't take at all long

because they're all small bits of delicious, sweet seafood,

and this is really the making of this dish, I think.

And there's some good shrimp and, well, the shrimping season's just

starting around here, so they're really good, fresh, local ones.

Now, just look at that. I mean, that really is beginning to look something like it's

supposed to be. All that seafood in there, it's a bit like a bouillabaisse

and it's the same sort of dish.

Absolutely exquisite.

And now for some final ingredients, which need no cooking, really.

Just like a minute, no more than that.

First, some oysters.

They're beautiful oysters and look at all that juice there,

which is going to go in as well, cos it's nice and salty.

Now then, look at this back crab meat.

I know we've already put whole crab in,

but some meat is a very good idea, too.

So just add a few good dollops of that.

Just a few chopped spring onions, near the end.

They'll cook out a little bit, but they'll still have a

bit of crunch and a little bit of freshness. So, in they go.

And, finally, some more greenness, just to finish the dish off.

Some chopped parsley. All that chopped parsley.

Straight in.

And that's it. Let's try it, poured over some rice. It's fantastic.

And what a brilliant-looking place to make gumbo!

Now, Rick gets to travel to some amazing places,

but also I've been abroad this week - to Valencia, in Spain,

where I came across some incredible food and something

I tried was the local pastry called ensaymada, which is my type of grub.

-I'm glad YOU said that.

-Pastry, icing sugar and lard.

Ooh! With your figure, you would never tell that.

Absolutely, can't you tell? There you go.

And we did have a vegetable, which is part of your five a day,

-so it was very good for you.

-OK.

-Great.

-Which is this. Which is pumpkin.

-Or you can use butternut squash. And over in Ibiza...

-Oh, yeah?

You've been to Ibiza, have you? Love Island?

Yes, that's the one. I'll get onto it in a minute.

But we've got pumpkins or a little butternut squash.

I'm going to sugar this, or candy it, to make these pastries.

Now, of course, in Spain, they love the pig.

And love everything about the pig, including the fat,

and they use the fat to create these wonderful little ensaymadas and

this is like a little homage to it because I watched a chef make it

and there was no way I was ever going to try and do that on a

live show, in front of three million people,

was to pin out the dough and he spread it over with lard.

You could have wrapped yourself in it. It was like a big duvet of lard.

And then they take a little bit of pumpkin, roll it up and then

circle it into like a little Catherine Wheel and then bake it.

Dust it with icing sugar and eat it.

Sorry, I'm still thinking about you covered in lard.

That's not an image I need in my head! And pastry!

Thank you very much.

Right, we take our nice little squash and, of course, you can

use pumpkin for this, and we roast it in the oven.

But enough about the pumpkin, on about you. Congratulations on your new job!

-Thank you very much indeed.

-Fantastic!

-I know.

I want to say thank you very much to Claudia Winkleman for having

-another baby.

-Another one?

-Another baby.

Well, she's got two, so this will be her third.

So I get to stand in on It Takes Two while she's off being a mum,

which is brilliant. It's like the best job.

-Right up your street that, as well.

-I know, right up my street.

Because Strictly was where we kind of first met.

That's where we first met. Across the dance floor, underneath the

-glitter ball. You were wearing

-Lycra. I wasn't.

I think you might have been wearing eyeliner as well,

possibly a few sequins.

Right, anyway, moving on to our butternut squash...

-Your tango.

-You never forget what?

-Your tango.

-What's wrong with my tango?

-Didn't they tell you you looked

like a murderer or something? Or a gravedigger.

He's so harsh. It was a very good tango, you and Camilla.

It was a bit harsh. It was a bit harsh.

I did actually look like a murderer. Anyway...

Right, you weigh the pumpkin - sorry to change the subject -

or the butternut squash, which is, in new money, 300g-ish.

Old money - 14oz and a bit.

No. I don't know. But you put two-thirds sugar.

About that. 500.

There we go. A little squeeze of lemon...

goes in there.

Squeeze of lemon. You put the entire lot in a blender.

Looking good so far, isn't it?

-Yeah, that is almost as much sugar as there is pumpkin.

-Yes.

-I'm liking it a lot!

-Lid on.

Do you still dance? Do you still do a few little moves?

No. But having said that, yes, I did. I've been to a place where

-you met Norm.

-Yes.

-Ibiza.

-Oh, yes.

-I was there last week.

So, what, do you like Ibiza? Do you spend much time there?

I'd never been to Ibiza in my life. This was the first time.

For anybody, to explain, it's the only place in the world

where you get to see a whole cross-section

-of the world's population.

-You do, actually!

-It takes all sorts.

-You get the really hard-core people,

who are in that... What's that place called?

San Antonio.

-Oh, San Antonio. Oh, yes, yes.

-Yes. And then you get, sort of,

people who have actually gone out there and just got off the plane

who actually look like this pumpkin in colour, with a spray tan!

They look like they're big cheesy Wotsits!

-They're bright orange...

-I never understand people getting spray tans

before they go on holiday.

And you get a lot of people with corned-beef legs.

A lot of people that look like red-legged partridges,

but they are all dancing. But it's quite a cool place, isn't it?

It's a great place. Did you eat? The food there is amazing.

-I was supposed to be interviewing you!

-Oh, yeah, sorry, sorry!

-Force of habit.

-Anyway, the producer is telling me, tell me what you

-are doing at the moment with your festivals.

-Oh, yes!

Thank you, James! Thank you, producer. Yes, I am working for

Sky Arts at the moment. We are doing festivals.

We did the Isle of Wight. Next weekend we are doing coverage

of the Latitude Festival in Suffolk. A beautiful setting.

We are going to be live on air

Friday, Saturday and Sunday night, bringing you all the highlights.

-This is in HD and stuff like that?

-Yeah, in HD...

-And in 3D?

-No.

Latitude isn't in 3D. Bestival will be in 3D.

-That's the last one?

-Yeah, that's the last one, in September.

But next week I'll be with Shaun Keaveny from 6 Music,

one of the funniest men around. And we have got all kinds of things.

The great thing about Latitude is you've got the music.

So, you have The Nationals, Suede, Paolo Nutini and lots of others.

But you also have... There is poetry. I'm going to have a go

at performance poetry,

-which is...

-Poetry?

-Yeah.

A little worrying for me, cos I am from the Pam Ayres school of poetry.

So, that might be quite tricky.

Shaun is going to be doing some stand-up. We have got Steve Coogan

coming on the show. We have got David Morrissey,

cos there are actors giving talks. There's poetry and there's ballet,

-so, yeah, that is next weekend.

-Do you have any dance music,

-cos I'm feeling, you know... I went...

-Have you fallen in love

-with dance music? Were you on a podium, James?

-I was there.

ALL LAUGH

With 9,000 other people, all moving in the same direction.

You couldn't move. You couldn't do any of that.

There wasn't the space. Believe you me, I tried!

Strange looks, if you tried to do a bit of that on the floor

in Ibiza. If you were on a podium with James Martin in Ibiza,

please text us a photograph.

-Did you have your shirt off?

-No.

I was the only guy there with a jacket and a jumper on.

In Ibiza! That's a good look!

-Anyway, roll this all up.

-How are you getting on?

-I'm doing fine.

I'm fine. There you go.

We are rolling these up into little parcels, like that.

And... So, you get this.. This is the stewed...

-Basically, you get this, put it in a blender.

-Yes.

Blend it up for three or four minutes and you end up with this,

sort of, sugared pumpkin, which tastes fantastic.

Like I say, I am using the squash. They'd use normal pastry for this,

with lard. I'm using a little bit of filo pastry.

We roll this up...

like that.

You look like you could have worked in a jumper shop,

-doing that folding.

-Fold it like that.

And then take the entire lot and deep fry them.

-That's my favourite bit.

-Yeah, this would be my favourite bit

if our home economist wasn't on a health kick and she has got this

fancy, sort of, low... low-cholesterol oil stuff.

I would use lard or dripping.

-That is what they use. Fantastic.

-Do you have a dripping pot at home

-that you put all your...

-Absolutely. You don't get this

figure without that. Anyway, we are going to mix this all together.

-When I first met you... Saturday mornings is normal for you.

-Yeah.

-You have Radio 2, that you're doing now.

-Yeah, Radio 2 from 6-8

-every Saturday.

-Live & Kicking?

-In the old days, Live & Kicking.

But this has, kind of, replaced Live & Kicking, hasn't it?

You have got the same thing going on. All you need is a couple

-of puppets.

-Cos your dad was doing it, as well, wasn't he?

Yeah, I know. I remember my dad

standing in for Tommy Boyd on the Wide-Awake Club and he had to

interview Tears For Fears when they were at number one.

I Thought it was so cool, my dad with Tears For Fears.

He had no idea who they were!

Morning, Dad! If you're watching.

Right, look at these.

Mmm!

Right, we can put a little smidgeon of that on there,

like that.

-Just doing a bit of Nathan Outlaw stuff.

-Here we go!

-Just making sure it's nice.

-Fancy finishing touches.

-Keep me right, James.

-Ice cream, as well. That looks great.

Cover your eyes.

And then we take this.

Feel there ought to be clubbing music going in the background.

# Doof, doof, doof, doof. #

You're back out there in August?

Yeah, we go every year for two weeks.

Cos Norm plays Space. Can I tuck in?

-Space.

-Yeah.

-I've been to Space.

-You've been to Space!

-No, haven't been to Space. Went to Pacha.

-Pacha - the posh one.

LAUGHTER

-I went to the one beginning with A.

-Amnesia?

-Amnesia.

It was dark. I couldn't see the sign at the top!

-Oh, dear!

-That was quite good.

-Did you fall in love with it? Will you go back?

-I'm there!

# Big box Little box, cardboard box. #

-Oh, James, that is so good.

-Happy with that?

-Oh!

-Fantastic.

James, a clubber? Really? Didn't see that coming!

Anyway, today we are taking a look back at some of the best

recipes from the Saturday Kitchen archives and there are still

loads of inspiring dishes to come.

Now over to the very shy and reserved Gennaro Contaldo,

who is serving up a tasty steak.

-Gennaro Contaldo. How you doing, boss?

-Very well, indeed.

Such a pleasure to be back here.

You brighten up the kitchen when you come on.

It is indeed! Look at that.

Nobody can understand you, but what are we cooking?

What we going to cook? Hold on. Oh, yes! We got meat.

We've got to cook this beautiful meat with a lovely tomato, capers,

oregano. A bit of garlic...

By the way, it's called bistecche alla pizzaiola

steak with tomato, caper sauce.

-Beef with tomato sauce.

-OK. What are we doing? What we do?

First thing we're going to do, we're going to use a nice olive oil.

Preferably extra virgin olive oil.

I'm going to remove this top.

I'm going to start off with the couscous.

-You want me to do that? Thank God!

-Do your couscous your way.

Now, you're using some sirloin steak there.

Does it matter whether it's sirloin, fillet?

-Could it be whatever?

-Fillet?! Oh, my goodness me!

Course, if we could use a fillet, why not?

Fillet, you can use any kind of a meat.

In this sauce, you can actually do a fish, as well, fantastic indeed.

-You know, pork, why not?

-Yeah.

-Pork is fantastic!

If Jimmy's sending me some pork, of course,

I will cook some pork with it.

-You following this?

-Absolutely!

Right, first thing to do. You've got some olive oil inside there.

-Season the steak.

-Yep.

Why you touch my frying pan?

I'm turning it on, because it's not hot enough.

-It's not hot? Are you sure?

-It is now. I've turned it up.

Yeah, you're right. It's not hot enough.

-I just make sure.

-I'm looking after you, Gennaro.

-Oh, you doing that?

After so many years, I should think so.

I invested well with you.

THEY LAUGH

So, I clean my hands, and then I get lovely fork.

Get a big fork. No, a small fork.

It's frying nice. And you're all right cutting?

-I'm all right with that.

-We want all the meat inside here.

-Oooh...

-And all you're doing is sealing the steak, yeah?

Just sealing this steak. You don't have to do anything.

-OK.

-So simple. Everyone can do, believe me. Everyone.

And you can use game, all kinds of game.

Exactly the same way. And fish, fish is fantastic.

Now, is the reason you're using couscous because it's Italian pasta?

Well, couscous is part of Italian culture as well.

Don't forget, in Sicily, all couscous.

If you don't want to use couscous, you can use bulgur wheat, I suppose?

Bulgur wheat, I love it.

Orzo perlato, we call it.

There's a new trendy ingredient that the Americans use...

-Quinoa.

-What's it called?

-Quinoa. It's really good for you.

It's this really ancient South American grain.

I don't particularly like it,

but it's got really great health-giving qualities.

-And you can get it in supermarkets now.

-It's everywhere.

But you need to cook it, don't you?

Rather than just reconstituting like I'm doing now.

Well, see, with this particular sauce,

you can throw some nice pasta inside.

You know, which is nice.

After the sauce, you eat the meat, you have the pasta inside,

eat all the pasta.

Exactly the same, you can make lovely risotto. Basic risotto.

Bit confused, Andi?

Haven't got a clue!

It's a multi-purpose sauce.

You said to me, "One day, I'm going to put subtitle."

I'm still waiting. I bet everybody's going to complain.

Anyway, what I'm going to use - some garlic, slice the garlic.

He's been in England longer than I've been alive.

I know. Don't tell me, don't tell me.

My children always say to me,

"Daddy, speak Italian." Because they can't understand me in English.

Chopping the garlic. This is for our sauce?

This is for sauce. Just, you know, roughly chopped.

-Capers.

-Capers, garlic.

-Anchovies.

-Olive oil.

-Capers.

That's all. Once you've done all this, get a little bit of oregano.

-Oregano must go in while it's frying.

-Right.

-Is that dried oregano?

-Dried oregano.

Doesn't work with fresh. Doesn't taste.

-Why not?

-Well, I don't know.

THEY LAUGH

"That's the way I've always done it!"

Then tomato goes in.

Look, a lovely flame. I can actually warm my hands.

Lovely. Don't do that at home!

Always, when you put the tomato in, remove your frying pan.

So, Gennaro, in the summer, you've been a busy guy,

cos you've opened up with Jamie this new...

-What's this new Italian Kitchen? Jamie's Italian Kitchen?

-Fantastic!

Jamie Italian. It is fantastic. First one is in Oxford.

And affordable to everyone.

We've got our executive chef, Jules Hunt, which is fantastic.

He's always working there.

Thank God he's there! We got lovely chefs.

-Marcus, which is doing a lovely job.

-And you've been writing, as well.

Yes, of course, I've been writing, as well.

What's this? Spanish cook book? What's next?

Spanish? What are you talking about, Spanish cookbook?!

No, I've been writing my new book, Cooking At Home With Gennaro.

It's all family recipes, friends, party, which is fantastic.

Full of love, you know.

Full of passions as well. My children, they're involved.

Actually, my children all helped me to cook.

Liz, my partner, she's a great help. Just in case I didn't say her name.

She would have killed me when I got home.

-So, I better say something.

-You've been a busy guy.

I've been a very, very busy guy.

And at exactly the same time, I've been helping Jamie with

the 15 Foundation, which is all this new re-grooted... Er, re-grooted?

What's the word I'm talking about?

-You know, all the new trainees.

-We know what you're talking about.

-Yeah.

-So what happens here? You put the steak back?

You've got all the ingredients in.

Bit of parsley.

-Yeah.

-See, everyone can do it.

-Let me chop that for you.

-I'll chop it!

-OK.

-I'll chop it!

So, how long do you cook this for?

-Because the steak has just been sealed.

-15 minutes.

At the moment, put a little of the parsley on top, OK?

-Turn the gas off.

-So 15 minutes.

-15 minutes.

Turn the gas...

down.

-OK. Remove it on the side. OK?

-And we've got this...

-Slowly, slowly.

Put a nice couscous, which I'm going to help you, cos you like butter,

I like olive oil, so there's nothing I can do if I'm a good chef

and you like butter.

-There you go.

-Just a little drizzle of olive oil on top.

Couscous is fantastic. Now, I actually...

Early on, with the very kind help of Janet, we made this beautiful sauce.

Just while he's finishing off that,

the couscous is pretty straightforward.

Literally just boiling water, little bit of olive oil.

Salt, touch of pepper, parsley, peppers...

-Bit of onion and lemon juice.

-And lemon juice.

That's it. You've done it.

A recipe from my new book. Then a little bit of sauce on top.

HE GASPS

Ah, my goodness me!

You will love it! You will love it.

I'm sure you will love it.

-Hey, James...

-Yeah, I'm chopping it.

Chopping it. Just chopping it.

-That's it. Again, I don't like...

-Little flurry of chopped parsley.

Just a little drop of olive oil.

So, remind us what that dish is again.

Cos people might not have followed that at home.

The Italian word is bistecche alla pizzaiola.

It is steak cooked with capers

and tomato and anchovies and garlic sauce.

I just wanted a shorter one. It's beef and tomato sauce.

-Man's a legend. There you go. Right, over here.

-Enjoy.

The first one who complains better not talk to me later.

-Smells good.

-Thank you.

-It looks amazing.

-Dive in, tell us what you think.

All right.

-Literally, the tomatoes do cook down nicely.

-It goes.

With the flavours of the capers, the little anchovies,

which you don't taste much, anchovies.

You've got a bit of an issue with wobbly things, chopped veg.

And tomatoes.

But even with that, this is lovely.

-Genuinely, it's really, really nice.

-I love you for that.

Like you said, you could use... I suppose you could use fish for that.

Yes, fresh fish. You do just the sauce and lay the fish in.

-Done!

-And the couscous is so nice as well.

The lemon juice is really quite refreshing.

It goes well with the beef.

-I love that sauce. It's such a classy Italian sauce.

-It is indeed.

The saltiness of the anchovies

and that fragrance the capers have is a really kind of unique flavour.

We sometimes put olives, as well, if we feel like it.

I don't think I'm going to get any to eat.

You could use Scotch beef?

-Scotch beef, yeah?

-Scotch beef - why not?

You are right, James. He is a legend.

Now it's time for another legend - the brilliant Keith Floyd,

who is soaking up some Italian culture.

My journey starts at Cinque Terre - the Five Lands -

where fishing villages nestle in the seaside cliffs

on the beautiful Ligurian Coast in the northwest of Italy.

This is Vernazza, a port of sorts.

It's tiny and ancient, with its tall, colourful houses

and church clustered together at the head of the cove,

which is still used by the local fishermen.

As doubtless you know, Hector, the Ligurians were a small lot,

but they were a very courageous race

who carried on a long and fierce defence of their land

against all sorts of invaders from the sea, including the Saracens.

But then they lost, finally, to the Romans,

and now to hordes of English tourists

attracted by the beauty of the Italian Riviera.

It used to be hard to reach the Cinque Terra

in any way except by water.

As you can see, there's no room for my big car

and this truck we hired just wouldn't fit under the archway,

so under the inscrutable gaze of the locals,

I was unceremoniously packed into the back of this Ape, "bee".

Vespa is "wasp", by the way. Not that they seem to mind.

Though Liguria itself has opened up to the tourist trade,

it hasn't been ruined by it.

The locals of the Cinque Terra retain every inch of their dignity

and if the sight of an English cook

bounding away in the Ape is too much, they just walk away.

It seemed to be an interesting start for the new members of our crew,

but I was a bit nervous.

However, Denis, our new cameraman, and John on sound,

seemed to take it in their stride.

And there was a kind, if not demonstrative, audience

for my first attempt of a signature dish of their region.

Here, in this part of Italy, three things are king -

basil, olive oil, garlic, tomatoes and fish.

That's five things, isn't it? It doesn't matter -

those are the important ingredients of this part of Italy.

I'm going to celebrate a wonderful fish dish made of these fine things.

Have a quick spin round here, old bean.

Parsley, tomatoes, basil, garlic, onions, lemons,

some pressed anchovies in salt, which we're not using,

but it's a local speciality.

And, of course, a selection of wonderful fresh fish.

But to make this dish really delicious,

you have to make the local sauce, which is called a pesto,

and a pesto is made from basil, olive oil,

garlic, parsley and pine kernels.

These are the raw ingredients down here -

basil chopped, parsley chopped,

pine kernels, garlic, and, of course... Where is it?

..the wonderful olive oil.

Right, so we pop some garlic into there.

And we pop some pine kernels in there, like that.

And laboriously and lovingly, we start crushing them down,

like that, for a little bit.

We crush and we crush and we crush and we really wear our wrists out.

Then we put some parsley in and some basil in, like that.

And we crush and we crush and we crush and we crush and we crush

and little by little by little by little,

we drizzle this first-class Italian olive oil

into the pestle. Now, back up to me, please, Denis.

You've known me long enough on television to know damn fine

I'm not going to spend the next 25 minutes mucking about with that,

so could you take that away, please? Thank you.

And could you take these things away?

Thank you very much, indeed.

What I've done - my new chum from the restaurant,

he's actually standing there, the chef there,

very, very kindly made me some up in his Magimix,

which is much quicker and it's a wonderful sauce,

very typical of this part of the country, absolutely superb.

Right, one of the things you don't know,

you may not know,

is that this little fish is called a mullet and it's a red mullet

and my lovely wife, before she became Mrs Floyd,

used to be called Miss Mullett.

So we're going to dedicate this dish to her and call it a red Floyd,

or to be really corny, a "pink Floyd".

Oops! I nearly dropped it.

You'd be nervous, too, if you had a look round here.

They're all experts, they've been doing this all their lives.

This is the first time I've ever done it today.

Anyway, thank you very much.

Put the fish in there.

OK. And while that's happening,

we will put some handmade, lovely, fresh pasta

into this boiling water. Turn the gas up.

That boils away, the fish fries away.

Excellent, Denis.

Seven minutes, the fish is impeccably cooked.

Now we go on to stage two.

Stage two and a half - a little bit more of this Cinque Terra wine,

which is, I have to tell you, I'm not plugging anything...

..cos there's all different shippers and everything like that,

but it's damn good, really is brilliant.

Anyway, on with the sauce.

We chuck a few pine kernels...

..into there, like so.

The little bits of tomato.

At this stage, we'll lift the fish right out,

so stay with me. It's very noisy here, I know that.

The fish comes out, goes onto the plate like so.

Little bit of basil.

Little bit of parsley. BELL RINGS

Some pepper on top. That's the church bell. Denis, back up to me.

The sound recordist will probably get that, cos it was only one.

Normally, when it's about 12, he misses them.

Anyway, the church bells do ring here, so that's that.

Now, a final little touch of beautiful olive oil.

Those of you worried about fatty things, olive oil is not fatty.

The people of Italy and Spain, who use a lot of it,

don't have as many heart attacks...

COUGHING: ..as I'm about to have!

Because they eat lots of olive oil, which is very, very good for you.

Then the splendid pesto...

..goes over the fish like that.

You should have lots of it, because it is so good.

There's one final thing to do, which could be a little bit tricky.

But this is a real cookery programme...

PAN CLATTERS ..so we don't drop lids

to annoy the sound man or anything like that.

We couldn't do that, could we? Especially on a Sunday.

Just take our pasta out,

drain it carefully.

Into some more olive oil and pepper.

And then... Where's my fork gone?

Give that a little twizzle.

Now, a big, fat, loving close-up,

because that is my interpretation

of Monterosso on a plate.

Genoa, one of the largest and most important ports in Italy.

In the Middle Ages, it was a republic in its own right

and a favourite starting point when the well-heeled did the Grand Tour.

The place is dripping with historical significance.

For instance, its patron saint, George,

was the one who slayed the dragon, and Garibaldi set off from here

to liberate Sicily and ended up unifying Italy.

But above all, Hector, you remember that this was the birthplace

of Christopher Columbus, without whom the USA wouldn't exist.

Mind you, he had to get the money from Spain

to find the land of truth, justice, the American Way and hamburgers.

Thank you, Christopher.

Anyway, enough history.

We must press on now, up north to explore the Piemonte region,

so called because it's at the foot of the mountains

which rise above its northern and western borders.

Barolo is the heart of Piemonte

and one of Italy's greatest wine-producing areas.

It has 1,200 hectares of vineyards,

which produce about 6.5 million bottles of wine a year.

The sort of place I could grow to like.

In fact, I've already grown to like the wine. It really is super.

The younger ones are really good.

So, after a really hard day's work in the vineyard

with big baskets of grapes, the beating sun,

the heavy weight of everything,

you need something really tangy to whet your appetite

before you have your supper and here, if you'd like to come in,

Denis, they have a wonderful savoury dish called bagna cauda.

It's a delicious thing - look down here - of anchovies, of garlic,

of butter and of olive oil.

This is a really tangy mixture,

cooked for a few moments over a low heat,

and then you can dip into it such things as - down here -

wonderful pieces of bread,

or over to your left a tiny bit,

slivers of raw red pepper,

or chunks of celery,

yellow pepper, or even bits of cabbage, anything at all like that.

Right, now, to make this dish, first of all,

you have an earthenware pot and you add some olive oil.

Into the olive oil you add your anchovies.

Like so.

Then you add a load of finely-chopped garlic.

Same quantity as the olive oil...as the anchovies, I beg your pardon.

Then a big pat of butter.

Like so. And a drop more...

..olive oil. Try and get a big, fat close-up on that, as I stir it down.

Just to recap there - chopped salted anchovies, chopped garlic,

a dollop of butter and a good amount of olive oil

and you let that simmer away for about ten minutes.

So, there we have it - the bagna cauda,

a wonderful, wonderful garlicky dip.

I think I'll taste it with a bit of bread, but you could taste it

with celery, raw cabbage, any kind of raw vegetable.

Oh, wow!

Now, I know at home, most of you don't have vineyards,

but I can assure you, for a Sunday lunch or a cocktail party,

this would make a superb dip

while your guests are having their first few glasses of wine

to get them into the mood of things before the main feast.

Scrumptious.

And it WAS really good, but despite my entreaties,

they said they were too tired to eat another thing,

they wanted to get home.

Well, the vineyard workers can wend their weary way home,

but as the sun sets behind Mont Blanc,

I have to head further north, up towards the lakes.

I took the scenic route.

Well, there's really no choice in the matter.

Countryside like this - every bit is so beautiful.

I decide to stop off in a few of the delightful little towns

en route.

Every street corner has its own special character,

out on the terrazza or under the arches.

For me, to walk past a shop like this without coming in

would be like asking me to walk past a pub in the desert.

It has an irresistible attraction, but it isn't just a museum,

which I thought it was,

just a museum of Grandfather's old artefacts

filled with bought-in sweets.

Not at all. They make their own chocolates here,

exquisite roasted hazelnuts with dark chocolate,

marron glaces, and they've been doing it uninterrupted since 1881.

Long may it continue and let's hope people like the EEC don't come in

and try and destroy this sort of place.

It's a living, working museum.

Time has stopped still, but the skills march on.

CROWD SHOUTS

And after all that chocolate, a bit of exercise was in order.

Not for me, of course - don't let me give you the wrong impression.

But for these chaps, forget Wimbledon or rugby -

this game is their passion.

It's peculiar to the Piemonte region and as far as I could see,

it's a mixture of handball, squash, football and tennis.

It's highly exciting and a lot of betting goes on.

At least the referee's honest about needing a white stick.

Perhaps a few of ours - tennis, cricket, rugby, to name but three -

could do with a stick and some glasses.

No trip to northern Italy is complete without a visit

to the lakes

and Lago Maggiore is the biggest and probably the most beautiful of all.

The early morning is a great time to experience its wild majesty,

wild weather, and make sure the fish couldn't be fresher.

Happily, I don't suffer from sea sickness,

or cold or depression...

..or bad luck.

After three hours in that little boat bobbing out on Lake Maggiore,

we're all a bit cold, a bit irritable, a bit numb,

but never mind. We're going to do some cooking.

We've got some wonderful, fresh lake fish here, which I've filleted

and covered with lemon juice, salt and pepper.

Lovely little fillets - these are actually perch.

I'm going to cook them with almonds, which I've blanched,

and sliced into little bits.

We'll fry the fish in butter and dip it in egg whites,

or egg yolk, rather, and breadcrumbs.

Straightforward, very simple. Let's go to do it.

Fillets into the egg.

Like so.

Dredged into breadcrumbs.

Like so.

Just do about three or four at a time, I think, would be a good idea.

KEITH HUMS TO HIMSELF

Now, get up some frying speed.

Frying pan onto the stove.

While that just warms through, if you don't mind,

for medicinal reasons, a quick slurp.

Oh, dear. Warms you up beautifully.

Now, a pat of butter.

Pop that in.

Like so.

While that's melting...

..let's just talk about these little things.

In Chez Romano, or whatever it's called

down your local shopping mall,

there's a little Italian restaurant

and they've got their glasses on their red tablecloths

with these horrible little wooden sticks in

called grissini, nasty, dry, biscuit-y things.

Now, that's not grissini.

This is grissini.

These are handmade by the baker, they're crunchy,

highly digestible, excellent for nibbling with a glass of wine

and Napoleon loved them so much

he called them "les petits batons de Turin".

He loved them so much that every week he used to send a runner

all the way to Turin

to bring back a load of grissini.

He would never fight a battle

without a big load of grissini for his breakfast

and that's absolutely true. Right.

Denis, onto the pot, please.

My little fillets in.

They should only take a second or two.

And then, we'll add the almonds.

So, the butter's a beautiful, nutty colour - we can add the almonds now.

Excellent.

Denis, if you'd like to pop into that,

you'll see the almonds are just beginning to take

a little bit of colour. We want them slightly golden.

A little bit golden - obviously not burnt.

OK, so a little extra squeeze of lemon juice into the butter.

The butter and lemon juice is going to make a fabulous sauce.

And...a tiny drop of vodka.

Not for the cook, but for the cooking.

Only the teeniest, weeniest drop.

That's it.

Good, isn't it?

I'll take them over to the plate, Denis,

if you don't mind coming with me.

One.

Two.

Three.

Four.

And five. Then some lovely, foamy, creamy butter with the almonds.

And there we have an excellent little dish.

A delicate, old-fashioned, classical dish -

lake perch, meuniere butter and almonds,

and a little bit of chervil...

..by way of a bit of spice, a bit of herbiness.

A squeeze of lemon juice.

There you are.

Every clip is unmissable. Thanks, Keith.

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

of our favourite recipes from the Saturday Kitchen archives.

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

and Lisa Allen attempts to better the time of reigning champion,

Theo Randall. Atul Kochhar is here with a spiced fish dish.

Cod is covered in an Indian spice batter, deep-fried and served

with a fresh and tasty cucumber and tomato salad.

And, finally, Jack Savoretti faces his Food Heaven

or his Food Hell. Did he get his Food Heaven - slow-braised shoulder

of lamb ragu, with gnocchi - or his Food Hell -

smoked haddock fishcakes, with chilli jam and watercress salad?

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

Next up, a chef who says it was passion that got him into cooking.

But not for food. For women - and a desire to impress them.

It's Sat Bains, with a dish of pork and piccalilli.

-Mr Robin Hood, himself. Mr Sat Bains.

-How are you?

-Now, on the menu today is what, Sat?

-We're going to do belly pork.

Belly pork's from a little village near Nottingham, near Wellow.

About six miles from the restaurant. One of the diets it uses is crisps.

-Smoky bacon crisps, in particular.

-Right.

-As you can see, it gives it a lovely fat.

-Look at that!

-I haven't seen pork belly like that for a long...

-It's incredible. We'll get some salt...

-This is with a piccalilli, which I'm doing.

-Piccalilli is something quite British.

I've also got some teriyaki, to cook the balance...

of the two different... Acidity, sweet and sour.

That needs salting for 24 hours.

So, piccalilli is vinegar, some chilli...

-Some veg, some cauliflower.

-Heat it up.

This is going to be what it looks like after around 24 hours.

-What happens is, it's called osmosis. It draws the moisture out.

-Osmosis!

-So it's a lot firmer.

-Haven't heard that since I was in geography class.

-CHUCKLING

-With a nettle.

-So, I'm going to wash my hands.

-Osmosis.

-So I don't get told off.

We've got the vinegar - two different types of vinegar in there.

And then we've got the chilli brought to the boil.

And then, this is a mixture which we've got in here

of turmeric, mustard...

It's all going to go in there.

Again, it's an Asian influence, the piccalilli, from when the Raj,

-you know... the British ruled India.

-Yeah.

What we've got here is the teriyaki.

Soy, mirin, a little sesame and honey.

And what we do, we make a little glaze out of that,

so you can actually reduce that down.

-Another country you've put in, this idea...

-Yeah.

Being Asian myself, in terms of my heritage,

I thought it would be a nice little twist.

-The dishes we use at the moment are all British at the restaurant.

-Yeah.

What I've got here is the actual pork.

I've poached it in a vacuum.

You can do it in a pressure cooker. It takes about an hour.

You can do it in the oven. Little bit of stock.

Braise it, with a bit of foil, about 110 degrees.

Takes about four or five hours.

-Pressure cookers are great for cooking pork belly.

-Incredible.

You take them out and you literally roast them again.

-The secret is, once it's cooked, press it.

-Yeah.

I've got some apple balsamic, which I'm going to just get on in a minute.

But I'm just going to get a nice fatty piece. Just a little slice.

Well, Northern slice, should I say.

-Look at that.

-That's that bit, mate, Northern slice!

You don't need no fat for this.

There's enough in here to render it down.

How long's that been in the fridge for?

-That's been pressing for around 24 hours.

-Right.

You can do it for a minimum of about four.

But you want to get that real good compact.

I'm going to get some apple balsamic. This is from Suffolk.

They use Suffolk apples when they're in season.

-They make a lovely balsamic.

-Apple balsamic?

-Yeah.

-It's a lovely flavour.

-You can use it for dressing, as well?

-Yeah.

-And pork, apple - classic combination.

-Of course, yes.

Right, we've got the onions and the cauliflower,

which, of course, is in piccalilli,

together with some cucumber, and you salt this.

Chop everything up and then just drizzle it with some rock salt.

Or rather, some sea salt, which you've got on here.

And then just leave that for a good hour or two,

drain it off and then we make a sauce out of that,

add it to it, and that's how to make piccalilli.

This pork, the beauty of it

is that we've used it in the restaurant for about four years.

And Johnny, our butcher, who's based in Mansfield...

-Mansfield Road in Sherwood.

-Yeah.

This is our pork we use for all our bacon, as well.

So, you imagine the bacon being lovely pieces of streaky bacon.

No moisture comes out, so when you cook it, it just goes crispy.

-Fantastic.

-Beautiful.

But look at that glaze in terms of that caramelisation.

A little bit of fat's rendering.

But you're going to get this lovely caramelisation,

which you try to do all four sides.

Then, you start basting it with this little reduction of teriyaki.

I'll just go through that.

That's your salted vegetables there.

And then what you need to do is just wash them off when they're soft.

You just, literally, rinse them through.

Talking about your restaurant. Congratulations, first of all.

-Thanks very much.

-The Good Food Guide. Third?

We were blown away, yeah.