03/09/2017

0:00:02 > 0:00:04Good morning. We're back to deliver you more creative cooking,

0:00:04 > 0:00:06top chefs and great food. So, sit back and enjoy,

0:00:06 > 0:00:09as we dish up another portion of Saturday Kitchen Best Bites.

0:00:30 > 0:00:31Welcome to the show.

0:00:31 > 0:00:33Top chefs, creative cooking, hungry celebrities

0:00:33 > 0:00:36and an omelette challenge lie ahead in the next 90 minutes.

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

0:00:38 > 0:00:40Tom Kerridge makes blackberry fool

0:00:40 > 0:00:42with mace biscuits for Cerys Matthews,

0:00:42 > 0:00:45James Tanner is here with a dish of brilliant brill.

0:00:45 > 0:00:47He seasons fillets of brill with fennel pollen,

0:00:47 > 0:00:50wraps them in potato spaghetti and pan-fries.

0:00:50 > 0:00:52He then serves with heritage tomatoes

0:00:52 > 0:00:54and a vibrant parsley sauce.

0:00:54 > 0:00:56Madhur Jaffrey shows us a great dish

0:00:56 > 0:00:58for using leftover beef from your Sunday roast.

0:00:58 > 0:01:00She makes a traditional beef jalfrezi

0:01:00 > 0:01:02and mustard-spiced broccoli,

0:01:02 > 0:01:04and it's served with sweet and sour butternut squash.

0:01:04 > 0:01:08Taking on the omelette challenge today are two culinary heavyweights,

0:01:08 > 0:01:10in the form of Ken Hom and Atul Kochhar.

0:01:10 > 0:01:13And then it's over to Rachel Allen, who's cooking up some tasty lamb.

0:01:13 > 0:01:15She pan-fries lamb cutlets,

0:01:15 > 0:01:18makes a chickpea, caramelised onion and smoked paprika mash

0:01:18 > 0:01:22and finishes it off with a red wine sauce.

0:01:22 > 0:01:24And finally, actor and comedian Mathew Horne

0:01:24 > 0:01:26faces his food heaven or his food hell.

0:01:26 > 0:01:29Did he get his food heaven, whole baked sea bream

0:01:29 > 0:01:32with a baby spinach, new potatoes and parsley salad,

0:01:32 > 0:01:34or his food hell, mini pavlovas with vanilla cream

0:01:34 > 0:01:35and strawberry sauce?

0:01:35 > 0:01:38You can find out what he got at the end of the show.

0:01:38 > 0:01:40But, first, it's over to Niklas Ekstedt,

0:01:40 > 0:01:42who's cooking up some mighty meatballs,

0:01:42 > 0:01:45with a little help from guest host Valentine Warner.

0:01:45 > 0:01:51- Niklas, are you well?- Good, great. I'm going to just continue cooking.

0:01:51 > 0:01:53- OK, go for it. - Continue cooking, yeah.

0:01:53 > 0:01:56- Meatballs - really important dish. - Yes.

0:01:56 > 0:01:59Meatballs is a really important dish in the Swedish kitchen.

0:01:59 > 0:02:03It's like the fish and chips, you know, like in England.

0:02:03 > 0:02:05Does every grandmother and mother have

0:02:05 > 0:02:08a very specific way of doing it? They're all ferocious?

0:02:08 > 0:02:09Yes, everyone has their own recipe,

0:02:09 > 0:02:13so we'll see how the debate will be after I finish the show.

0:02:13 > 0:02:18- I'll probably get loads of e-mails. - From your family?- Yes, all upset!

0:02:18 > 0:02:19NIKLAS LAUGHS

0:02:19 > 0:02:25- So, cream, breadcrumbs, pork and beef.- What does the breadcrumbs do?

0:02:25 > 0:02:28I soak the breadcrumb in a little bit of cream

0:02:28 > 0:02:33and it makes the batter a little smoother and also it fills up...

0:02:33 > 0:02:37I think, originally, it was a way of actually just making...

0:02:37 > 0:02:39Because meat was really expensive,

0:02:39 > 0:02:42so you needed to add the breadcrumbs, so it was affordable.

0:02:42 > 0:02:46To make things last for longer and go further and not waste anything.

0:02:46 > 0:02:49Yes. And then you need a wooden spoon for this recipe.

0:02:49 > 0:02:52- It has to be wooden? - It has to be wooden, yeah.

0:02:52 > 0:02:56- You have a dim view of anyone using a metal spoon.- I do.

0:02:56 > 0:02:57What do you think about that, Nathan?

0:02:57 > 0:03:01- Do you think that's preposterous? - No, you have to use a wooden spoon.

0:03:01 > 0:03:06Yeah, and then, because when the beef and the pork

0:03:06 > 0:03:09and the breadcrumbs start sticking on your wooden spoon,

0:03:09 > 0:03:10you're almost done.

0:03:10 > 0:03:14Niklas, I've got to ask. What is the importance...?

0:03:14 > 0:03:17You've got... There's wood in your name.

0:03:17 > 0:03:24Yeah, my name is an oak and I only use wood in the restaurant

0:03:24 > 0:03:28to heat my stove and my ovens and everything.

0:03:28 > 0:03:31Does that cause problems? When you're going at 900 miles an hour,

0:03:31 > 0:03:33to chuck another log on the stove

0:03:33 > 0:03:36instead of turn it up might cause problems.

0:03:36 > 0:03:39Yeah, the first couple of years, it was really hard in the kitchen,

0:03:39 > 0:03:42getting everything done, to be ready.

0:03:42 > 0:03:44But today, it's like we know what we're doing

0:03:44 > 0:03:47- and we only have one set menu.- Yeah.

0:03:47 > 0:03:50And the cooks, they don't only cook,

0:03:50 > 0:03:53they also heat their oven or the grill,

0:03:53 > 0:03:56so it goes, it turns really well.

0:03:56 > 0:03:58- We're in a bit of a rush.- OK.

0:03:58 > 0:04:01So, I'm going to stick the meatballs straight into the pan.

0:04:01 > 0:04:05- And I've reduced some stock for you and put an anchovy in there.- Yes.

0:04:05 > 0:04:07- Good.- For the cream sauce for the meatballs.

0:04:07 > 0:04:10And this is where the debate starts, you know.

0:04:10 > 0:04:14Either people put cream sauce on the meatballs or only lingonberries.

0:04:14 > 0:04:15One on the floor.

0:04:15 > 0:04:18I got into terrible trouble in Sweden because I entered

0:04:18 > 0:04:21a meatball cooking competition from which I was disqualified.

0:04:21 > 0:04:25- Were you?- The woman kind of went pale, started shaking,

0:04:25 > 0:04:28and said, "My God, man, what are you doing?

0:04:28 > 0:04:30- "You've put dill..."- Oh, no!

0:04:30 > 0:04:33- "..in the sauce." And apparently, it's a no-no.- Yes!

0:04:33 > 0:04:36To which I said, "Despite Noma and all these famous restaurants,

0:04:36 > 0:04:39"you guys have got to stop being so stuck in your ways."

0:04:39 > 0:04:42And I was sent out to sit on the naughty step.

0:04:42 > 0:04:44Yes, you should have been!

0:04:44 > 0:04:47You never, ever put dill in the meatballs.

0:04:47 > 0:04:51OK. You heard it here. Never put dill in the meatballs.

0:04:51 > 0:04:53I just don't like doing what I'm told

0:04:53 > 0:04:57and I will continue to put dill, cos it actually made very good sauce.

0:04:57 > 0:05:02- No, I don't think so. - Dill with fish.- Yes, dill with fish.

0:05:02 > 0:05:07You could put a little bit of nutmeg in here or juniper berry.

0:05:07 > 0:05:10Some dried spice, but never a fresh herb into it.

0:05:10 > 0:05:14Yes, could you make me the salad for the meatballs?

0:05:14 > 0:05:15So, cabbage, fennel, apple,

0:05:15 > 0:05:19- and bit of creme fraiche and some vinegar.- Yes.

0:05:19 > 0:05:24While you're here, the Swedes are really into their mythology

0:05:24 > 0:05:26- and folk law.- Yes.

0:05:26 > 0:05:30And I have to ask you, do you also, like me, believe in trolls?

0:05:30 > 0:05:33- If I believe in trolls?- Yeah. - The big furry ones?

0:05:33 > 0:05:36Yeah, the ones you get on the key chain with the, um...

0:05:38 > 0:05:40Yes, yes, I do.

0:05:40 > 0:05:43I mean, as a child, growing up,

0:05:43 > 0:05:45a lot of parents scare their kids

0:05:45 > 0:05:48- of the stories with trolls in the forest.- Yes.

0:05:48 > 0:05:51But nowadays, most parents scare them off

0:05:51 > 0:05:53with that there are celebrity British chefs in the forest.

0:05:53 > 0:05:55LAUGHTER

0:05:55 > 0:05:58Cos that's the scariest thing someone could think of,

0:05:58 > 0:06:00like Gordon Ramsay, coming up behind.

0:06:00 > 0:06:03Or Hugh Fearnley-Whittingstall. I'd rather deal with the troll, I think.

0:06:05 > 0:06:06What would a troll do to me

0:06:06 > 0:06:10if he knew that I'd put dill sauce, dill in my sauce?

0:06:10 > 0:06:13He would probably start off ripping your arms off.

0:06:13 > 0:06:15LAUGHTER

0:06:15 > 0:06:19- Then he would... - OK.- It is the morning, yeah?

0:06:19 > 0:06:21Probably first eat his head, don't you think?

0:06:21 > 0:06:24There's children watching. You're going to scare them.

0:06:24 > 0:06:27I think that I've...

0:06:27 > 0:06:31- I think the message has been drummed in, don't you?- That trolls are real.

0:06:32 > 0:06:36Nathan do you find yourself going the Scandinavian route?

0:06:36 > 0:06:40I love the freshness of Scandinavian food. I love the way they use...

0:06:40 > 0:06:43- The regionality is really important. - Yeah.

0:06:43 > 0:06:46We try to do the same thing where we are in Cornwall as well,

0:06:46 > 0:06:48but it's fantastic produce.

0:06:48 > 0:06:50These berries are great that you've got here.

0:06:50 > 0:06:54- Yes, talking about the berries... - Thank you, Nathan.- We always...

0:06:54 > 0:06:57- Thank you.- That's all right. - We always eat meatballs...

0:06:57 > 0:06:59Well, we eat EVERYTHING with berries,

0:06:59 > 0:07:00and especially lingonberries.

0:07:00 > 0:07:02These are the cheapest berries to buy

0:07:02 > 0:07:05and you can get these in the stores in the UK now, I think.

0:07:05 > 0:07:08- Lingonberries?- Er, yeah. - OK.- At least in a Swedish store.

0:07:08 > 0:07:10Do we have to go to that famous furniture shop

0:07:10 > 0:07:13that also sells those rather fancy meatballs?

0:07:13 > 0:07:14Well, I didn't want to mention it,

0:07:14 > 0:07:17- but you probably have to maybe, yeah.- OK.

0:07:17 > 0:07:20But these ones are raw, frozen and raw.

0:07:20 > 0:07:23- And then you just add a bit of sugar.- Mm-hmm.

0:07:23 > 0:07:26Don't use a spoon because you'll crush them,

0:07:26 > 0:07:30- so you just gently shake... - Distress them.- Distress them.

0:07:30 > 0:07:34Shake them like this and cover them with the sugar.

0:07:34 > 0:07:37And you can also use cloudberries for this recipe.

0:07:37 > 0:07:40Cloudberries, we don't have here. Can we give a...?

0:07:40 > 0:07:44- Can we take them over to the table for them to try?- Yeah.

0:07:44 > 0:07:47Those golden...gold.

0:07:47 > 0:07:49Golden gold?

0:07:50 > 0:07:53- Are your meatballs all all right, Niklas?- Yes, I don't know.

0:07:53 > 0:07:57- Let's see how they're doing. - I'm going to taste your sauce.

0:07:58 > 0:08:03Nathan, do you make meatballs or do you do them more in a tomato sauce?

0:08:03 > 0:08:06I do fish balls, not meatballs.

0:08:06 > 0:08:08It's all about the fish, isn't it?

0:08:11 > 0:08:14- Right, how's it going there? - Yeah, they're almost done.

0:08:14 > 0:08:16I think your sauce is...

0:08:16 > 0:08:18It's rather nerve-racking,

0:08:18 > 0:08:22cooking for Mr Nathan Outlaw and Mr Niklas Ekstedt.

0:08:22 > 0:08:24I feel slightly shaky.

0:08:24 > 0:08:28- I still can't believe you put dill in there though!- Well, get over it!

0:08:28 > 0:08:30LAUGHTER

0:08:30 > 0:08:34Modern times. You don't want to be stuck in your medieval ways.

0:08:34 > 0:08:38- Medieval ways.- OK, do you want the cloudberries back?

0:08:38 > 0:08:41- Yes, give them back.- OK.- Give them back to me!- Give them back to you.

0:08:41 > 0:08:45- Shall I put a little dollop of these next to the side?- Yes. Salad.

0:08:45 > 0:08:49And then, of course, it's not a Nordic meal without potatoes.

0:08:49 > 0:08:52It's like the rice for the Chinese, so it's super important.

0:08:52 > 0:08:55I'm going to bring this over to you, actually.

0:08:55 > 0:08:57Let's get this stuff out of the way.

0:08:58 > 0:09:00Let's put a couple of potatoes.

0:09:00 > 0:09:02Meatballs on the sauce, sauce on the meatballs?

0:09:02 > 0:09:04- Is this a hot topic? - It is a hot topic.

0:09:04 > 0:09:09It's like vinegar for fish and chips, so it's a hot topic.

0:09:09 > 0:09:11We'll do...

0:09:11 > 0:09:13Because my parents are probably watching,

0:09:13 > 0:09:17- so I don't want to completely... - You'll be in trouble.

0:09:17 > 0:09:22I'll be in trouble if I would cover them completely with cream sauce.

0:09:22 > 0:09:24So, we'll put half-half, OK?

0:09:24 > 0:09:26Niklas, this is your chance to tell your parents

0:09:26 > 0:09:29you've broken away, you've left home, um...

0:09:29 > 0:09:31LAUGHTER

0:09:31 > 0:09:33- 36 years later. - You can do what you like.

0:09:36 > 0:09:40- OK.- Watch out, it's hot, the pan. - Let me just clear up a bit here.- OK.

0:09:41 > 0:09:45- Ooh!- I hope I haven't let the side down with the sauce.

0:09:45 > 0:09:48One of them is a little bit burnt, actually.

0:09:49 > 0:09:52Are you looking forward to these meatballs, James?

0:09:52 > 0:09:56- Yeah, I can't wait.- Did you stay off breakfast this morning?

0:09:56 > 0:09:59Yeah, yeah, on purpose, yeah.

0:10:01 > 0:10:03They smell great. You can smell it from here.

0:10:03 > 0:10:06My wife buys these frozen ones.

0:10:06 > 0:10:07- What?- Yes.- What?

0:10:07 > 0:10:10You don't make them for her and leave her little batches

0:10:10 > 0:10:12for when you're travelling the world,

0:10:12 > 0:10:16- so she can think of you as she unwraps the freezer bag.- Yeah.

0:10:16 > 0:10:19- She buys her own.- When I come back from my travels, though,

0:10:19 > 0:10:21she hides them in the freezer.

0:10:21 > 0:10:24- Behind, like, organic lamb. - Not in the airing cupboard.

0:10:25 > 0:10:30- Put a little bit of this.- OK. So, a bit of fat stirred into it too.

0:10:30 > 0:10:33You need a bit of fat in the snow and the cold, don't you?

0:10:33 > 0:10:35Yes, yes, of course.

0:10:35 > 0:10:40- You step outside your front door and it's up to minus 40.- You need fat.

0:10:40 > 0:10:43You need to eat properly, don't you? No rocket salads in minus 40.

0:10:43 > 0:10:45- There you go.- No rocket salads.

0:10:51 > 0:10:54Wow-wee! That just smells delicious.

0:10:54 > 0:10:57- Yep, so...- Can I try a little sauce?

0:10:57 > 0:11:00- Yes. And you did put anchovy in, right?- This time I did.

0:11:00 > 0:11:03- Mm.- Mm, oh.- Good, huh?

0:11:03 > 0:11:06I really can't explain how good that sauce is.

0:11:06 > 0:11:10Niklas, can you remind everybody what you cooked?

0:11:10 > 0:11:12- Meatballs, pork and beef.- Yeah.

0:11:12 > 0:11:14With a little bit of cream sauce on top.

0:11:14 > 0:11:19Salad with fennel, apples, cabbage,

0:11:19 > 0:11:22and potatoes, lingonberries and cloudberries.

0:11:22 > 0:11:25That's a very pretty plate of food and it just smells...

0:11:25 > 0:11:28- It's husmanskost. - Husmanskost. Everyman.

0:11:28 > 0:11:31- Yes, everyman's food.- It looks utterly delicious.- Thank you.

0:11:38 > 0:11:41I'm ready for this. Bring it over.

0:11:44 > 0:11:48- You've got a way to go yet. Hang in there.- You better leave some, James.

0:11:48 > 0:11:51Go, go for it.

0:11:52 > 0:11:55Pile in. Get some of those lingonberries.

0:11:55 > 0:11:57- Niklas has taken these all the way from home.- Yeah.

0:11:57 > 0:11:59Good stuff, Niklas.

0:12:04 > 0:12:06Mm, wow!

0:12:07 > 0:12:09- Yeah, that's good. - You like it?- Amazing.

0:12:14 > 0:12:17Gordon Ramsay lurking in a forest? That's going to scare anyone!

0:12:17 > 0:12:19Coming up, Tom Kerridge makes blackberry fool

0:12:19 > 0:12:21with mace biscuits for Cerys Matthews.

0:12:21 > 0:12:24But first, it's over to Rick Stein, who's out catching crab.

0:12:28 > 0:12:30I suppose I'm very lucky

0:12:30 > 0:12:33because not only can I buy and cook great seafood,

0:12:33 > 0:12:36but I get the chance to go out and catch it as well.

0:12:36 > 0:12:39And that makes writing recipes so much more exciting

0:12:39 > 0:12:44because I've got a memory of seeing everything caught and landed.

0:12:44 > 0:12:49And it makes me quite passionate about keeping it all simple.

0:12:53 > 0:12:55I'd wanted to go to Cromer,

0:12:55 > 0:12:59famous for its small, meat-filled crabs for ages

0:12:59 > 0:13:03and leaving the town on Richard Davies's boat

0:13:03 > 0:13:04at dawn in the summer

0:13:04 > 0:13:08was the start of a completely memorable experience.

0:13:08 > 0:13:11All right? There's the old sun now, coming up.

0:13:11 > 0:13:14Here's a fishery that really works.

0:13:14 > 0:13:18There are so many other depressing scenarios of over-fishing

0:13:18 > 0:13:20and depleting stocks, but here?

0:13:20 > 0:13:24Well, there's only 14 boats and everyone knows each other

0:13:24 > 0:13:27and no-one takes more than they need.

0:13:27 > 0:13:30But of course it is helped by the fact that the crabs

0:13:30 > 0:13:35are unusually prolific and live on a chalky shelf, rich in food.

0:13:35 > 0:13:38I asked Richard what makes them so special.

0:13:38 > 0:13:40- Shallow waters.- Yeah.

0:13:40 > 0:13:43And it's a good feeding bottom.

0:13:43 > 0:13:45You can see that with all the youngsters.

0:13:45 > 0:13:48Yeah. I've never seen so many crabs in a pot.

0:13:48 > 0:13:50The younger generation are all here eating,

0:13:50 > 0:13:53so there must be good ground, feeding.

0:13:53 > 0:13:57And it's like a submarine.

0:13:57 > 0:14:01The deeper you go, you have to have more water in your body

0:14:01 > 0:14:03to counteract with the weight of water that's on top of you.

0:14:03 > 0:14:06So if you're in shallow waters, the crabs will be full of meat.

0:14:06 > 0:14:08If they're in deep waters, they're full of water.

0:14:08 > 0:14:11- Really?- Yeah, yeah.- I- think so!

0:14:11 > 0:14:12LAUGHTER

0:14:12 > 0:14:15- Sounds plausible. - Sounds good, doesn't it?!

0:14:15 > 0:14:17DOG BARKS

0:14:17 > 0:14:19- Anything out of the sea, I eat. - Yeah?- Anything, yeah.

0:14:19 > 0:14:21What about things like oysters? Do you like them?

0:14:21 > 0:14:23Ooh, lovely - beautiful.

0:14:23 > 0:14:25I don't want 'em messed about, I like 'em raw.

0:14:25 > 0:14:29- With a nice bit of cooked samfa. - "Samfa?"

0:14:29 > 0:14:33- Yeah.- Is that what we call samphire? - Sam... Oh, there you go again!

0:14:33 > 0:14:36I can't help it if I's talk proper and you dunt!

0:14:36 > 0:14:38LAUGHTER

0:14:38 > 0:14:41Well, you seem quite a happy sort of bloke, Richard.

0:14:41 > 0:14:44What do you think about the job you're doing, fishing generally?

0:14:44 > 0:14:45Cor, the crew wouldn't think that,

0:14:45 > 0:14:48nor would a lot of people who know me! Er...

0:14:48 > 0:14:52When things are going right, I'm like everyone else, it's lovely.

0:14:52 > 0:14:54This job, I love it. I really love it.

0:14:54 > 0:15:00But when it's blowing hard, it's a pain in the butt, and I hate it.

0:15:00 > 0:15:02But I don't know anything else...

0:15:02 > 0:15:05Er... I didn't want to do anything else.

0:15:05 > 0:15:08When I was at school, I wanted to be a farmer,

0:15:08 > 0:15:09but my father wouldn't let me go there.

0:15:09 > 0:15:11Then I realised I got hay fever

0:15:11 > 0:15:14and you don't get that out here, so... But, yeah, I do love it.

0:15:18 > 0:15:22The sea, as we all know, is a big free-for-all,

0:15:22 > 0:15:26and that's the main problem with conserving stocks.

0:15:26 > 0:15:27Here, it seems,

0:15:27 > 0:15:31there is a sense of ownership, much more like the coastal waters

0:15:31 > 0:15:36of Japan, where ownership of the sea by fishing co-operatives is common.

0:15:36 > 0:15:39Richard describes the fishing off Cromer

0:15:39 > 0:15:42as a natural form of fish farming.

0:15:42 > 0:15:46And here's the result of it - lovely, plump Cromer crabs,

0:15:46 > 0:15:48heavy for their size.

0:15:51 > 0:15:55Now, we know some towns smell nice - Burton smells of beer,

0:15:55 > 0:15:57Cognac smells of...Cognac!

0:15:57 > 0:16:00Well, to me, Cromer has the agreeable smell

0:16:00 > 0:16:02of crabs boiling in seawater,

0:16:02 > 0:16:06which draws you through its narrow lanes to the source.

0:16:08 > 0:16:12And Richard's girls get all the meat out of the crab by hand,

0:16:12 > 0:16:14which is the best.

0:16:14 > 0:16:17Mechanical compressed-air devices, which blast the meat

0:16:17 > 0:16:21from the shell, don't quite deliver the same sweet, firm texture.

0:16:29 > 0:16:32Well, this is baked crab with cheese,

0:16:32 > 0:16:34but actually, it's not just any old cheese -

0:16:34 > 0:16:38it's Berkswell cheese, which comes from near Coventry.

0:16:38 > 0:16:42It's made out of ewe's milk and it's really hard, and ideal for grating.

0:16:42 > 0:16:45It's as good as Parmesan, really.

0:16:45 > 0:16:48Well, this dish we used to have on in the restaurant

0:16:48 > 0:16:51for the first ten years that we were open.

0:16:51 > 0:16:53We gave it up because it wasn't complicated enough.

0:16:53 > 0:16:55Well, that was in about the mid-'80s

0:16:55 > 0:16:57and that was the time when you had

0:16:57 > 0:17:03sort of fans of thinly-sliced duck breast, cooked almost raw,

0:17:03 > 0:17:06with sort of, you know, strawberry vinegar sauces

0:17:06 > 0:17:09and salads with slices of raspberries all over them.

0:17:09 > 0:17:11Can you remember those days?

0:17:11 > 0:17:15Well, sadly we succumbed to all that ourselves, but now...

0:17:15 > 0:17:18Well, I've just realised what a great dish it was.

0:17:18 > 0:17:21All it basically is is crab and cheese.

0:17:21 > 0:17:24Well, there's a BIT more to it than that.

0:17:24 > 0:17:27It needs a little bit of flavouring, so you just take a bowl

0:17:27 > 0:17:29and you add some melted butter.

0:17:29 > 0:17:32Then you add some lemon juice - about half a lemon -

0:17:32 > 0:17:37and about half a teaspoon of English mustard.

0:17:37 > 0:17:40Then some cayenne pepper, just to give it a bit of sharpness,

0:17:40 > 0:17:43and some nutmeg - about three or four rasps of nutmeg.

0:17:43 > 0:17:46Gives it a good sort of potted shrimp flavour.

0:17:46 > 0:17:48You mix all that together

0:17:48 > 0:17:50and the point of mixing all the flavouring ingredients

0:17:50 > 0:17:52before you put it in the crab

0:17:52 > 0:17:54is I don't want to break up the crab much.

0:17:54 > 0:17:57Think of those girls in Cromer -

0:17:57 > 0:18:00and these are Cromer crabs that we're picking that crab out of.

0:18:00 > 0:18:03I want to do justice to what they were doing.

0:18:03 > 0:18:06Do you know, I timed one of them doing a crab.

0:18:06 > 0:18:09It took two and a half minutes to do a whole crab.

0:18:09 > 0:18:13If you could do a crab in half an hour, I'd be surprised.

0:18:13 > 0:18:16I couldn't do it much quicker. Two and a half minutes.

0:18:16 > 0:18:20To watch them work in a way that the crab comes out in lovely big lumps.

0:18:20 > 0:18:22That's real skill.

0:18:22 > 0:18:25To them, it's just a job, but watching them work, to me,

0:18:25 > 0:18:27is a total delight.

0:18:27 > 0:18:31Anyway, there's the crab in the bowl. Nice, big lumps.

0:18:31 > 0:18:34You've mixed all the flavouring ingredients together,

0:18:34 > 0:18:36then you use a big spoon and you've got a big bowl,

0:18:36 > 0:18:40so you can just fold the ingredients gently over into the crab

0:18:40 > 0:18:42and not break it up.

0:18:42 > 0:18:47Then you take big spoonfuls of the crab and fill the crab shells.

0:18:47 > 0:18:50That's what's so great about Cromer crabs.

0:18:50 > 0:18:52They just make a nice portion for one.

0:18:52 > 0:18:55It's very obliging of those crabs.

0:18:55 > 0:18:57About two or three big spoonfuls in there,

0:18:57 > 0:18:59just tamp it down a little bit

0:18:59 > 0:19:01and then finish with some breadcrumbs

0:19:01 > 0:19:06and this grated Berkswell cheese, which is sharp, but not too sharp.

0:19:06 > 0:19:09A bit like Parmesan, but so interesting.

0:19:09 > 0:19:13Then into an oven for about ten minutes, and out.

0:19:13 > 0:19:17And you eat it, well, just with a couple of squeezes of lemon juice

0:19:17 > 0:19:20and a glass of English cider.

0:19:35 > 0:19:37Rick, you haven't changed one bit.

0:19:37 > 0:19:40Well, I've got a bit less hair now.

0:19:40 > 0:19:43There's nothing wrong with having less hair, Rick.

0:19:43 > 0:19:45It must be all that sea air.

0:19:45 > 0:19:47I don't get out to sea as much as Rick,

0:19:47 > 0:19:48but I do have some great produce,

0:19:48 > 0:19:50literally on my doorstep, in Buckinghamshire.

0:19:50 > 0:19:53Something that's had a bumper year this year,

0:19:53 > 0:19:57due to all the wet weather, are these beauties - blackberries.

0:19:57 > 0:20:00I'm sure you've all had some whilst walking the dogs,

0:20:00 > 0:20:01so I thought I'd show you a way

0:20:01 > 0:20:04of making them into a fun and delicious dessert -

0:20:04 > 0:20:06blackberry fool.

0:20:06 > 0:20:07OK, first things first.

0:20:07 > 0:20:11Butter, sugar, going to go into a pan.

0:20:11 > 0:20:13You a fan of blackberries, Cerys?

0:20:13 > 0:20:15Totally a fan cos it's part of the foraging thing,

0:20:15 > 0:20:17eating what you can find around you.

0:20:17 > 0:20:19In fact, in the festival that I'm running,

0:20:19 > 0:20:22we've got pick-your-own blackberries as part of the festival.

0:20:22 > 0:20:25Pick-your-own blackberries festival.

0:20:25 > 0:20:26I like the sound of that.

0:20:26 > 0:20:28It's an unusual festival, you see.

0:20:28 > 0:20:30It's called the Good Life Experience.

0:20:30 > 0:20:32Is that based on the Felicity Kendal,

0:20:32 > 0:20:35- Richard Briers kind of thing? - Pretty much is.

0:20:35 > 0:20:37It's kind of getting off gadgets

0:20:37 > 0:20:40and going off-grid for a day of the good life.

0:20:40 > 0:20:43Some bushcraft in there and lots of chefs are coming.

0:20:43 > 0:20:46Harry Eastwood, Cook Yourself Thin - she's going to be there

0:20:46 > 0:20:50- so you can ask her how to do that. - Cook yourself thin?

0:20:52 > 0:20:55- Is that what YOU'RE doing then? - Well, slowly, slowly, slowly.

0:20:55 > 0:20:58- Where is the festival, Cerys? - It's near...

0:20:58 > 0:21:02- Well, it's on the border between Flintshire and Cheshire.- OK.

0:21:02 > 0:21:05It's about 25 minutes from Liverpool, in the car.

0:21:05 > 0:21:08- OK, so north Wales-ish.- Yeah.

0:21:08 > 0:21:11It's, you know, the former Prime Minister Gladstone?

0:21:11 > 0:21:15We're taking over his estate there, so it's beautiful.

0:21:15 > 0:21:18And what things have you got going on? What sort of activities?

0:21:18 > 0:21:19I have read...

0:21:19 > 0:21:22I don't know if this is true or not, but I have read that you can learn

0:21:22 > 0:21:27- to skin a rabbit, cook on a campfire and throw an axe.- Yeah.

0:21:27 > 0:21:30That sounds like, what an amazing weekend!

0:21:30 > 0:21:34- How is your axe-throwing skills, Cerys?- That's the thing.

0:21:34 > 0:21:36It's the kind of festival where you learn a new skill.

0:21:36 > 0:21:40I haven't yet ever thrown an axe before. They gave me an axe...

0:21:40 > 0:21:44- It's going to be a fun festival then, isn't it?- We've got insurance.

0:21:44 > 0:21:46- We've got insurance! - LAUGHTER

0:21:46 > 0:21:49But it's a company from New York that are coming.

0:21:49 > 0:21:53- They're beautiful axes, bright colours.- Brilliant.

0:21:53 > 0:21:55But it's learning a new skill, kind of thing.

0:21:55 > 0:21:59- Why would you want to throw an axe? - Well,- I- would, sometimes!

0:21:59 > 0:22:03- You never know.- Busy kitchen, everything going wrong.

0:22:03 > 0:22:05LAUGHTER

0:22:05 > 0:22:10The dangerous thing is though, we've got chickens running around

0:22:10 > 0:22:12and alpacas and donkeys,

0:22:12 > 0:22:16- so I hope the axe-throwing is kept away from there.- And when is that?

0:22:16 > 0:22:19- When is the festival? - I think it's next Saturday.

0:22:19 > 0:22:22- It's 20th September.- 20th September.

0:22:22 > 0:22:24Yeah, so it's kind of like a day away

0:22:24 > 0:22:28from all the sort of daily trudge and humdrum,

0:22:28 > 0:22:30so it's just a dollop of the good life, really.

0:22:30 > 0:22:33And is there music there? Are you going to be performing?

0:22:33 > 0:22:36Yeah, yeah, well, there's tons of great music.

0:22:36 > 0:22:39Basically, what happened was I went into this shop

0:22:39 > 0:22:43and they had a kitchen manifesto poster on the wall -

0:22:43 > 0:22:47"Add more garlic, eat more greens, open another bottle

0:22:47 > 0:22:50"and turn your phones off". And I got talking to the owners,

0:22:50 > 0:22:52and it was Charlie and Caroline Gladstone's...

0:22:52 > 0:22:55- Isn't that better than "Keep calm and carry on", eh?- Yeah.

0:22:55 > 0:22:58We should have one in everybody's houses.

0:22:58 > 0:23:01Yeah, that does sound like a wonderful mantra for life,

0:23:01 > 0:23:02- doesn't it?- Yeah.

0:23:02 > 0:23:04So, we got talking and we thought it would be great

0:23:04 > 0:23:07to put a festival on where you hand-picked everything.

0:23:07 > 0:23:10- And music-wise...- Music, yeah. - You're heavily involved in that,

0:23:10 > 0:23:13- and you're still heavily involved in music right now, aren't you?- Yeah.

0:23:13 > 0:23:15You present a show on Radio 6.

0:23:15 > 0:23:17Yeah, I've got a show on a Sunday morning.

0:23:17 > 0:23:21When Archers Omnibus is on, I'm on the opposite side.

0:23:21 > 0:23:25So, I programme the show with music from early jazz

0:23:25 > 0:23:27to Jimi Hendrix to Cuban music.

0:23:27 > 0:23:30I love music from across all genres and eras,

0:23:30 > 0:23:33and that's pretty much what the festival is as well.

0:23:33 > 0:23:36- Completely eclectic. - Balkan gypsy band called Paprika...

0:23:36 > 0:23:39I've got to be honest. I've seen Rick Stein's recipe.

0:23:39 > 0:23:41It sounds like it's inspired by where his recipe comes from.

0:23:41 > 0:23:44- It's right up my street, actually.- Really?

0:23:44 > 0:23:47I haven't listened to it, but I will, because I like Radio 6.

0:23:47 > 0:23:50- London Bulgarian Choir's going to be there.- London Bulgarian Choir!

0:23:50 > 0:23:52They do that machine gunning with their throats

0:23:52 > 0:23:55and bleating and things. Then we've got Georgia Ruth,

0:23:55 > 0:23:58who's one of the top Welsh musicians, a harp player.

0:23:58 > 0:24:01And a good old-time band called CC Smugglers.

0:24:01 > 0:24:05They play banjo and bass. Real old-time stuff.

0:24:05 > 0:24:10So, it's all try it yourself, sing along, dance along, have a go,

0:24:10 > 0:24:14- make a noise.- And throw an axe. - Throw an axe and meet these chefs.

0:24:14 > 0:24:19- Cos there's no VIP area either. - That's nice.- Yeah, that's nice.

0:24:19 > 0:24:22- Would you be able to go, Rick, without a VIP area?- Would you, Rick?

0:24:22 > 0:24:26- Come along, Rick.- I knew this was going to deteriorate!

0:24:26 > 0:24:29LAUGHTER

0:24:29 > 0:24:31I must just say, actually, about your blackberries.

0:24:31 > 0:24:35I was just thinking that wild blackberries are so much better

0:24:35 > 0:24:38than, you know, farm, tame blackberries.

0:24:38 > 0:24:41Yeah, and there have been loads. We were in Pembrokeshire recently

0:24:41 > 0:24:43and they were, literally, across all of the hedges.

0:24:43 > 0:24:47They are, but these ones are tame, I have to be honest with you.

0:24:47 > 0:24:50Which is why I'm putting a little zest of lemon

0:24:50 > 0:24:51and a little juice of lemon into...

0:24:51 > 0:24:54You know our joke when we're filming? You say, "Are these wild?"

0:24:54 > 0:24:57"No, they're absolutely furious."

0:24:57 > 0:25:01- LAUGHTER - It's early, it's early.

0:25:02 > 0:25:05- Nice one, Rick. - LAUGHTER

0:25:05 > 0:25:08OK, so the blackberries,

0:25:08 > 0:25:11literally just stew with a little bit of sugar, little bit of butter.

0:25:11 > 0:25:15Then just going to whizz them up so they go to a puree.

0:25:15 > 0:25:17This puree, I'm going to mix with a custard.

0:25:17 > 0:25:19This is a very simple custard.

0:25:19 > 0:25:23Cream, milk, eggs, sugar. I'm just going to cook it out.

0:25:23 > 0:25:25If you're going to be very technical and cheffy,

0:25:25 > 0:25:28it's 82 degrees you need to get it to.

0:25:28 > 0:25:31- Or just a bit thick, which is fine. - Just a bit thick, we'll go for.

0:25:31 > 0:25:35So, we're making just a bit thick custard and a fool.

0:25:35 > 0:25:38I'm quite sure where this one's going. Fools and thick.

0:25:38 > 0:25:41- I thought were going to say that... - I'm saying nothing.

0:25:41 > 0:25:45- Leave it to the master over here. - Yeah, absolutely.

0:25:45 > 0:25:48OK, we're going to cook it out till it's thickened. The puree...

0:25:51 > 0:25:54..just wazzes through. Then pass through a sieve.

0:25:54 > 0:25:56It's a very sophisticated puree machine you've got there.

0:25:56 > 0:25:58It is a wonderful pureeing machine.

0:25:58 > 0:26:02I've seen a few people that buy them for domestic use.

0:26:02 > 0:26:05- They seem a bit expensive to me. - But they're very, very good.

0:26:05 > 0:26:08It's like everything that you buy.

0:26:08 > 0:26:13If you buy something good, it's more than likely going to work very well.

0:26:13 > 0:26:15It's like going to a restaurant, Rick.

0:26:15 > 0:26:17LAUGHTER

0:26:17 > 0:26:22If you buy a wonderful piece of turbot, it's going to be delicious.

0:26:22 > 0:26:25- OK...- I remember filming in Germany.

0:26:25 > 0:26:27The director I work with, David,

0:26:27 > 0:26:29and I'm doing a little turbot dish up in the Baltic.

0:26:29 > 0:26:34I said, "Look at that! That would be suitable for my restaurant."

0:26:34 > 0:26:38- And he said, "At 25 quid!" - LAUGHTER

0:26:38 > 0:26:40OK, that's the custard.

0:26:40 > 0:26:43Basically, it's gone into the fridge and it's just thickened up

0:26:43 > 0:26:45and this is the puree as well.

0:26:45 > 0:26:49And we're doing equal parts of puree, equal parts of custard.

0:26:49 > 0:26:52I'm just going to whisk it together to make this fool.

0:26:52 > 0:26:57You could do it with cream or you could do it with... Whisk it all up.

0:26:57 > 0:27:02But custard gives it a nice, almost gives it an extra richness.

0:27:02 > 0:27:04Just going to mix it together.

0:27:04 > 0:27:06- Then put it into this, another gadget.- Here we go.

0:27:06 > 0:27:09- It's another gadget. - I haven't seen these since the '80s.

0:27:09 > 0:27:11It's a cream whipping gun.

0:27:11 > 0:27:14- That looks extremely expensive. - They're not.

0:27:14 > 0:27:16They're about 30 quid on the internet.

0:27:16 > 0:27:19And the best thing about them is, you know when you buy things

0:27:19 > 0:27:21for your kitchen and you never use them?

0:27:21 > 0:27:23You use them once and then you stick them under the cupboard,

0:27:23 > 0:27:27- under the sink...- Yeah.- This one doesn't take up that much room.

0:27:27 > 0:27:30That's funny! I thought you were going to say,

0:27:30 > 0:27:34- "This one will never find its way under the sink."- I thought that too.

0:27:34 > 0:27:36It doesn't take up much room

0:27:36 > 0:27:39and you've got nothing to worry about and it's very good fun.

0:27:39 > 0:27:41- Can I try it?- Yeah, let me put...

0:27:41 > 0:27:45- You have to have a special licence first.- Good.- You don't really.

0:27:45 > 0:27:50- Let me just put the air in, then you can use it.- It looks too much fun.

0:27:50 > 0:27:53It is. Honestly, this is going to be so much fun.

0:27:53 > 0:27:56And I'm so pleased that you're wearing light, white colours!

0:27:56 > 0:27:59LAUGHTER

0:27:59 > 0:28:02OK, so compressed air has gone in and we give it a good shake

0:28:02 > 0:28:06and make sure that we get plenty of it in.

0:28:06 > 0:28:10And we're just going to mix a few more of these blackberries

0:28:10 > 0:28:14with a little bit more of this puree. Let me grab a spoon.

0:28:14 > 0:28:15I was going to use your spoon there, Cerys,

0:28:15 > 0:28:18but then you'd have had nothing to taste it with.

0:28:18 > 0:28:21- Yeah.- I'm just going to bind them together

0:28:21 > 0:28:25and put them into the bottom of this nice - I was going to say retro,

0:28:25 > 0:28:29but as the word of the day seems to be "heritage" -

0:28:29 > 0:28:35- heritage seaside custard glass. - Sorry.- I like the word "heritage".

0:28:35 > 0:28:39- I love these glasses. - Some crumbled-up biscuit.

0:28:39 > 0:28:42This biscuit is made with mace. Very similar to ginger.

0:28:42 > 0:28:46It's one of those beautiful English spices. I'm a big fan of mace.

0:28:46 > 0:28:49- Are you a big fan of mace?- Yeah, just watching that potted crab,

0:28:49 > 0:28:52- I'm surprised I didn't put mace in it.- But you put cheese on it.

0:28:52 > 0:28:56- Yeah, but we used cheese. - Cheese on everything.

0:28:56 > 0:28:58OK, a ball of ice cream gone in.

0:28:58 > 0:29:01Now we're going to give a little squirt of this

0:29:01 > 0:29:03and we keep our fingers crossed it comes out nicely.

0:29:03 > 0:29:05I lived in America, you see, and in America,

0:29:05 > 0:29:07they don't serve you proper cheese.

0:29:07 > 0:29:09It's American government cheese, these blocks of fat.

0:29:09 > 0:29:13- Processed cheese.- Yeah. - Listen.- Right.- Go gentle.

0:29:13 > 0:29:16- Squeeze that, it'll go all over the cameras.- So, what do I do?

0:29:16 > 0:29:20- Literally, just like that?- Yeah, and just gently squeeze. Look at that.

0:29:20 > 0:29:21Slower, slower.

0:29:21 > 0:29:24You nearly used all of it in one dessert then. Just a little.

0:29:24 > 0:29:26- There we go. - MACHINE SPLUTTERS

0:29:26 > 0:29:29- Oh, dear.- And it sounds good as well!- It sounds great!

0:29:29 > 0:29:34- I tell you what...- It sounds like making coffee. Ooh.- That'll do.

0:29:34 > 0:29:36Well done, splendid.

0:29:36 > 0:29:38- Thank you, Cerys. - I'm trying to get a job in Fifteen.

0:29:38 > 0:29:42- Do you think they'll take me on? - Come and have a go.

0:29:42 > 0:29:47And on the top of that, we're just going to put a little pinch of mace.

0:29:47 > 0:29:50- There's your spoon.- It doesn't look as good as you hoped, does it?

0:29:50 > 0:29:54No, it looks better. It looks more artistic.

0:29:54 > 0:29:56It looks home-made and we like that, don't we?

0:29:56 > 0:29:57Dig in and have a little taste, girl.

0:29:59 > 0:30:00Let me know what you think.

0:30:01 > 0:30:03Yeah, that's very nice.

0:30:03 > 0:30:06- Brilliant! - LAUGHTER

0:30:06 > 0:30:10- I got the same look with the goat's curd.- No, I like the fool.

0:30:14 > 0:30:17Cerys Matthews, brimming with compliments for Tom's fool there.

0:30:17 > 0:30:20Now today, we're taking a look back at some of the delicious recipes

0:30:20 > 0:30:22from the Saturday Kitchen archives

0:30:22 > 0:30:25and there are still loads of inspiring dishes to come.

0:30:25 > 0:30:26Now, it's over to James Tanner,

0:30:26 > 0:30:29who's here with a twist on a French classic.

0:30:29 > 0:30:32It's the fabulous James Tanner. Great to have you on the show.

0:30:32 > 0:30:34- Good to see you. - We've got brill on the menu here.

0:30:34 > 0:30:37We have, brill. We're going to do it in spaghetti potato, fennel pollen

0:30:37 > 0:30:40- and some beautiful tomatoes. First things first.- Right.

0:30:40 > 0:30:43- Can you peel me a spud? - I can do you a potato.

0:30:43 > 0:30:45- This is for the spaghetti bit? - It is, indeed.

0:30:45 > 0:30:48I've got some brill fillet here, obviously off the bone.

0:30:48 > 0:30:50I'm just going to take it so the skin comes off.

0:30:50 > 0:30:53Two ways of doing it. You can rock your knife like this

0:30:53 > 0:30:57or you can hold the skin and give it a little twizzle, like this.

0:30:57 > 0:30:59There you go. Simple as that.

0:30:59 > 0:31:03We're going to layer this up, a bit like a fish sandwich, I suppose.

0:31:03 > 0:31:06And then that all-important fennel pollen. Love the stuff.

0:31:06 > 0:31:09- We're going to try and get this cooked in real time.- We are.

0:31:09 > 0:31:14Right, here we go. So, just get my fish ready, to start off with.

0:31:14 > 0:31:17Here's some fennel pollen. That's this stuff here.

0:31:17 > 0:31:19I'm going to season it and use it as a seasoning.

0:31:19 > 0:31:23This is also known as the spice of angels. Did you know that one?

0:31:23 > 0:31:25- No.- Fennel?- Brilliant stuff.

0:31:25 > 0:31:28It's the stems, the flowers, and they dry it out

0:31:28 > 0:31:30and it's got a beautiful, intense flavour.

0:31:30 > 0:31:32You sometimes get it like this, as a powder,

0:31:32 > 0:31:35but often, it looks like fenugreek seeds, bigger pieces as well.

0:31:35 > 0:31:37That's the fennel seed that you roast.

0:31:37 > 0:31:41OK, let's put that board there. Just going to wash my hands quickly.

0:31:41 > 0:31:45James, if you can start chopping me a shallot and garlic.

0:31:45 > 0:31:47You're already on it. Go, Chef.

0:31:47 > 0:31:51OK, I've got one of these trendy little machines, OK.

0:31:51 > 0:31:55This is a Japanese turning machine. They're not new at all.

0:31:55 > 0:31:58I've been using them for about ten years or so.

0:31:58 > 0:32:01All we're going to do is create our spaghetti.

0:32:01 > 0:32:04So, on with the spud.

0:32:04 > 0:32:08This is a Maris Piper we're using. King Edwards are good as well.

0:32:08 > 0:32:10Give it a twist.

0:32:11 > 0:32:14Often found on shopping channels at three o'clock in the morning.

0:32:14 > 0:32:17- Are they? - When he comes out the nightclub.

0:32:17 > 0:32:20- That's where you got the idea from, isn't it?- Yeah, right.

0:32:20 > 0:32:22We've got 15 left - buy them!

0:32:22 > 0:32:24LAUGHTER

0:32:24 > 0:32:29- Moving on, moving on. - You know it's true, don't you?- No.

0:32:29 > 0:32:31Moving on, anyway. Look, we're going to create

0:32:31 > 0:32:34some wonderful strands of potato.

0:32:34 > 0:32:37What else did you buy on the shopping channel? Go on.

0:32:37 > 0:32:40I didn't. James, I haven't been on any shopping channels.

0:32:40 > 0:32:42We're going to use it as a wrap.

0:32:42 > 0:32:46All it is is salt. I didn't go with pepper. I don't think it needs it.

0:32:46 > 0:32:50Try and get the potato so it is a flat strand, yeah.

0:32:50 > 0:32:53- Yeah.- And it protects the fish as it cooks it,

0:32:53 > 0:32:56it holds in that fennely taste, is what you want.

0:32:56 > 0:32:58It's got a certain sweetness to it as well.

0:32:58 > 0:33:01We've preheated some pans. In the meantime,

0:33:01 > 0:33:04James is sauteing shallot and garlic together.

0:33:04 > 0:33:06And we're going to create a parsley sauce.

0:33:06 > 0:33:10You would use chicken stock with this one

0:33:10 > 0:33:14but we're going down the fish angle. And he'll reduce it down by half.

0:33:14 > 0:33:18- Give this another quick twist. - That's gone in.- Excellent stuff.

0:33:18 > 0:33:19Grab a bit of oil.

0:33:21 > 0:33:25Let's get a bit of oil in a pan... like this.

0:33:25 > 0:33:27Getting the fish.

0:33:27 > 0:33:30I'm just going to trim off the tail.

0:33:30 > 0:33:34OK. And then, get off any excess pieces of potato,

0:33:34 > 0:33:36straight into that hot pan.

0:33:36 > 0:33:38OK, just going to check the heat. Looking good.

0:33:38 > 0:33:41We can use butter for this one, for colouration as well.

0:33:41 > 0:33:43You can't really do it without one of these machines?

0:33:43 > 0:33:46- Well, you can, actually, yeah. - Can you?

0:33:46 > 0:33:48You can use an old-school box grater.

0:33:48 > 0:33:52You could put the fish on, pack the potato on it, wring it out,

0:33:52 > 0:33:55add some salt to it to get out the excess moisture,

0:33:55 > 0:33:58flap it on top of the fish, cook it all the way down,

0:33:58 > 0:34:01but instead of me turning it now, I'd put it in the oven.

0:34:01 > 0:34:04- You're better off with one of these. - You can use it for different things,

0:34:04 > 0:34:07like pommes galettes, carrot ribbons and all that stuff,

0:34:07 > 0:34:09if you're into all of that, but we use it for this, really,

0:34:09 > 0:34:13at the restaurants. OK, let's get a fish slice, check the fish.

0:34:13 > 0:34:16And we're just after the colour. remember, this isn't to cook it.

0:34:16 > 0:34:19- Yeah.- Now that's there, I'm going to add some butter.

0:34:19 > 0:34:23You're picking me a load - and I mean a load of flat-leaf parsley.

0:34:23 > 0:34:26The idea is the sauce is coming down,

0:34:26 > 0:34:28the stock's coming down, that we're using.

0:34:28 > 0:34:31We're going to add a bit of cream to this. This is whipping cream.

0:34:31 > 0:34:35In that goes there, and we're going to take that down by half again.

0:34:35 > 0:34:37I don't use fish stock for this one

0:34:37 > 0:34:39because I think it's a bit too harsh.

0:34:39 > 0:34:41- Right.- That's looking good.

0:34:41 > 0:34:43Let's get the other side there.

0:34:43 > 0:34:46You notice I'm just trying to get the colour.

0:34:46 > 0:34:48I don't want the butter to go too dark.

0:34:48 > 0:34:50It's all right being a bit noisette, as we say,

0:34:50 > 0:34:53cos it gives it a nutty flavour.

0:34:53 > 0:34:56That goes on there. Hot oven. Very hot oven, OK?

0:34:56 > 0:35:00- And in it goes.- In the oven, top shelf?- Thank you, my man.

0:35:00 > 0:35:01- Right.- There you go.

0:35:01 > 0:35:03Keep that sauce rapid boil.

0:35:03 > 0:35:05Quick tidy-up, get rid of this stuff.

0:35:05 > 0:35:07And I've got some heritage tomatoes.

0:35:07 > 0:35:09I'm not really going to do a lot to them.

0:35:09 > 0:35:11Can you lose that pan for me, James?

0:35:11 > 0:35:13Just going to wash my hands off.

0:35:13 > 0:35:14I mentioned your foodie empire.

0:35:14 > 0:35:19You've got another place, this smaller restaurant, have you?

0:35:19 > 0:35:21We've got Tanners,

0:35:21 > 0:35:24which we're at the start of our 15th year,

0:35:24 > 0:35:27which, you know, is brilliant.

0:35:27 > 0:35:28I'm really proud of that fact.

0:35:28 > 0:35:31And we've got the Barbican Kitchen brasserie.

0:35:31 > 0:35:33We've just extended that and put

0:35:33 > 0:35:36another 23-cover room onto it as well.

0:35:36 > 0:35:39We're using it for theme nights and stuff like that.

0:35:39 > 0:35:42- We're doing a Mexican night soon. - A Mexican night?- Yeah, why not?

0:35:42 > 0:35:45It's very different. The brasserie is very different

0:35:45 > 0:35:47- from the main restaurant as well. - That's all right.

0:35:47 > 0:35:50- Just stuff like that. - Do you go in fancy dress?

0:35:50 > 0:35:54- Why not?- You can get that on shopping channels as well!

0:35:54 > 0:35:57Get myself one of those wrestler masks. That would be cool!

0:35:57 > 0:35:59So, we've got a selection of heritage tomatoes.

0:35:59 > 0:36:01I'm not doing a lot to them, as you can see.

0:36:01 > 0:36:05Just random slices. They've all got different flavours.

0:36:05 > 0:36:08I love this kind of thing. They're very current

0:36:08 > 0:36:10and they've been around, obviously, for years

0:36:10 > 0:36:12and they've got great different flavours.

0:36:12 > 0:36:15So, just to enhance that, I'm going to use the addition

0:36:15 > 0:36:18of a touch of sea salt and some olive oil

0:36:18 > 0:36:21put them in, just as the fish finishes.

0:36:21 > 0:36:23This is where it gets noisy, everyone.

0:36:23 > 0:36:26- BLENDER WHIRRS - What James has done...

0:36:26 > 0:36:28The sauce base has gone in

0:36:28 > 0:36:32and he's going to bang in loads, I mean loads, of flat-leaf parsley

0:36:32 > 0:36:34to get a vibrant green sauce.

0:36:36 > 0:36:38There you go. OK.

0:36:38 > 0:36:40- Yes, next?- OK, cool.

0:36:40 > 0:36:44So, this recipe, as well, with the fennel and everything...

0:36:44 > 0:36:48Fish and fennel - classic in French cookery as well.

0:36:48 > 0:36:50I remember it when I was learning - fish and fennel.

0:36:50 > 0:36:53It's a different way. It's a bit of a twist as well.

0:36:53 > 0:36:55This recipe is picked up from one

0:36:55 > 0:36:58out of the new book that I've got out at the moment.

0:36:58 > 0:37:02- That's the new book you've got out. - That'll be the new book, James.

0:37:02 > 0:37:06So, what about these tomatoes, these heritage tomatoes?

0:37:06 > 0:37:08Heritage/ heirloom tomatoes, as well.

0:37:08 > 0:37:11- What type have you got here? - They've been around for centuries.

0:37:11 > 0:37:13- What type have you got? - Different ones.

0:37:13 > 0:37:17Golden plum. What was the one you said, the red one you said?

0:37:17 > 0:37:18- I asked YOU.- There's a green one.

0:37:18 > 0:37:23- No, the green one is Dorothy. The green one's called Dorothy.- Dorothy?

0:37:23 > 0:37:26Yeah, it is. I don't know who Dorothy was.

0:37:26 > 0:37:29- Is it called Dorothy? - Yeah, I think so.

0:37:29 > 0:37:32Into the oven, just to warm them through.

0:37:35 > 0:37:37That's olive oil and sea salt only.

0:37:37 > 0:37:40Check this sauce out. See what I mean about the colour?

0:37:40 > 0:37:42And also that irony taste that we want with it.

0:37:42 > 0:37:44Look at this.

0:37:44 > 0:37:46- We're not going to pass it.- Yum.

0:37:46 > 0:37:49You use the body of the garlic and shallot and parsley and everything

0:37:49 > 0:37:51to actually bring it together and make it.

0:37:51 > 0:37:54I think we've got the sauce there. It's very green.

0:37:54 > 0:37:57That's the key to putting the parsley in at the last minute.

0:37:57 > 0:38:00- Exactly.- Happy with that? - Very much so.

0:38:00 > 0:38:02Just a tiny bit of lemon

0:38:02 > 0:38:05because the rest of the lemon will go over the fish at the end.

0:38:05 > 0:38:06You mentioned your book.

0:38:06 > 0:38:09It's all about putting twists on classical dishes, is that right?

0:38:09 > 0:38:12Yeah, and also hitting the spots. A little thing for kids,

0:38:12 > 0:38:15also, there's vegetarian recipes,

0:38:15 > 0:38:1715 vegetarian recipes in there as well,

0:38:17 > 0:38:20fish dishes, meat dishes, stuff that's quick to cook at home,

0:38:20 > 0:38:23or something more elaborate for a dinner party.

0:38:23 > 0:38:27But based on old classics but just with a certain little twist.

0:38:27 > 0:38:30- So, you're just warming the tomatoes up.- That's all I want.

0:38:30 > 0:38:34- And the tomatoes will be out at room temp anyway.- Yeah.

0:38:34 > 0:38:36Right, the fish, just give it a little check.

0:38:36 > 0:38:39It's only two small, very thin fillets.

0:38:39 > 0:38:42- It's just cooked through, just. - Yeah.

0:38:42 > 0:38:46These, I didn't really want to put anything on them, to be honest,

0:38:46 > 0:38:49because I just think the flavours of them speak for themselves,

0:38:49 > 0:38:52especially old Dorothy there, our favourite.

0:38:52 > 0:38:56And... As long as they've softened...

0:38:56 > 0:38:59I grow quite a few tomatoes in my greenhouse,

0:38:59 > 0:39:01but I don't grow one called Dorothy.

0:39:01 > 0:39:04But these ones - heritage, heirloom, that kind of thing -

0:39:04 > 0:39:05it dates back from Victorian times

0:39:05 > 0:39:08when they're trying different varieties of tomato.

0:39:08 > 0:39:11- And a lady called Dorothy did it. - Apparently.

0:39:11 > 0:39:14And different ways of growing them. I think Dorothy rocks!

0:39:14 > 0:39:17I think you're making it up, to be honest.

0:39:17 > 0:39:21- Anyway, moving on.- Probably IS one called Dorothy.- Honestly, it is.

0:39:21 > 0:39:26Right, fish goes on the top. And then this beautiful sauce.

0:39:26 > 0:39:29If you boil it, you're going to lose the colour.

0:39:29 > 0:39:31- Yeah.- So, it's just warmed.

0:39:31 > 0:39:34So, you can do it in a blender, but, literally, passing it

0:39:34 > 0:39:36the last minute when it's still warm.

0:39:36 > 0:39:40Exactly that. And also, notice I didn't load it up

0:39:40 > 0:39:42with loads of butter, like some people would do.

0:39:44 > 0:39:46Anyway...

0:39:46 > 0:39:49- You haven't seen the next dish I'm about to do.- Yeah.

0:39:49 > 0:39:51I just think this eats beautifully.

0:39:51 > 0:39:54It's fresh, it's clean flavours, and the fennel pollen...

0:39:54 > 0:39:57It would be interesting to see what you think about it.

0:39:57 > 0:40:01But that is my brill wrapped with spaghetti potato,

0:40:01 > 0:40:04heritage tomatoes and classic parsley sauce.

0:40:04 > 0:40:06Dorothy would be very happy.

0:40:12 > 0:40:16- Good.- Looks fantastic. Looks great. See what it takes like.

0:40:16 > 0:40:20- That looks amazing.- Dive into that. - Wow!- Tell us what you think of that.

0:40:20 > 0:40:23The key to that... I mean, the colour of that is so vibrant.

0:40:23 > 0:40:25Often, when you do a pea soup with parsley,

0:40:25 > 0:40:27you want to get that nice colour.

0:40:27 > 0:40:29You don't want to heat it up again.

0:40:29 > 0:40:31You'd lose the colour in it

0:40:31 > 0:40:33and that's the last thing you want.

0:40:33 > 0:40:36You want the fish to be just cooked through,

0:40:36 > 0:40:37so it doesn't go too soft.

0:40:37 > 0:40:41And the potatoes, you want the firmness, different textures.

0:40:41 > 0:40:45- Mm.- It's really good? - Is that a sea fish or a river fish?

0:40:45 > 0:40:47- Sea.- Sea fish, yeah.

0:40:47 > 0:40:50Brill. You can get it in supermarkets.

0:40:50 > 0:40:54- It's starting, these...- This time of year I'm getting a lot of it.

0:40:54 > 0:40:56And also, turbot would be fantastic.

0:40:56 > 0:40:59You could do it with lemon sole fillet as well.

0:40:59 > 0:41:01And with a thick or round fish fillet,

0:41:01 > 0:41:03- You'd cook it for a bit longer. - Yeah.

0:41:03 > 0:41:06- Happy with that?- I can't stop.

0:41:06 > 0:41:08But you need one of those fancy machines.

0:41:08 > 0:41:10Or a grater. It is harder with a grater.

0:41:10 > 0:41:12What do you think of the fennel pollen?

0:41:12 > 0:41:16- Delicious. It's really subtle. - It's got a certain sweetness to it.

0:41:16 > 0:41:19- So fresh. - And with the tomatoes as well.

0:41:23 > 0:41:26So, I can confirm that James Tanner is actually correct.

0:41:26 > 0:41:29They are called Dorothy's green tomatoes. Who knew?

0:41:29 > 0:41:33Right, now time to join Keith Floyd on his adventures in Italy.

0:41:37 > 0:41:39Here's one of me, Hector,

0:41:39 > 0:41:41purring through the beautiful countryside of Tuscany

0:41:41 > 0:41:45to this little town called Castellina di Chianti.

0:41:46 > 0:41:49But in one sense it could be anywhere in Italy.

0:41:49 > 0:41:52Why? Because it's now midday and the streets are deserted.

0:41:54 > 0:41:58Not a soul to be seen - doubtless all tucked up in restaurants,

0:41:58 > 0:41:59tucking in to lunch.

0:41:59 > 0:42:02Quite right, too. But let's have a look in here.

0:42:03 > 0:42:05HE MOUTHS

0:42:06 > 0:42:10This is where the action is - in the restaurants.

0:42:10 > 0:42:12Lunch in Italy is a serious business.

0:42:12 > 0:42:14It's the main occasion of the day.

0:42:14 > 0:42:16None of this making do with a sandwich for them.

0:42:17 > 0:42:20These people know what they're about.

0:42:27 > 0:42:31They cook and serve, and they chop and trim,

0:42:31 > 0:42:33just like the experts they are.

0:42:38 > 0:42:41No junk food or fast meals here.

0:42:51 > 0:42:53I was so impressed with the place

0:42:53 > 0:42:55and so inspired by the lunch I'd had in the restaurant,

0:42:55 > 0:42:58I brought the crew back so I could cook something

0:42:58 > 0:43:01in the sunny little square in the shadow of the church,

0:43:01 > 0:43:05and under the watchful and amused gaze of the local inhabitants,

0:43:05 > 0:43:09who clearly thought me loopy for setting up my stall here.

0:43:09 > 0:43:14All sensible people should be inside in the kitchen, shouldn't they?

0:43:20 > 0:43:23Right, that's my pigeon livers chopped.

0:43:23 > 0:43:26This is another of those gutsy, peasanty,

0:43:26 > 0:43:29smashing winter-warming Tuscany dishes,

0:43:29 > 0:43:30this time with pigeons.

0:43:30 > 0:43:33Not the pigeons from St Mark's Square in Venice, I hasten to add,

0:43:33 > 0:43:37but plump natural little pigeons that live here in the countryside,

0:43:37 > 0:43:39feeding on grapes and corn and things like that.

0:43:39 > 0:43:43So this is what we've got, Denis. Fat, plumptious pigeons, OK.

0:43:43 > 0:43:47Some finely chopped onion, some Chianti Classico,

0:43:47 > 0:43:51which I prefer drinking when it's young. '91, '92 - splendid years.

0:43:51 > 0:43:53Some sage, some parsley,

0:43:53 > 0:43:56some chopped garlic, chopped celery,

0:43:56 > 0:43:59tomato puree, chicken or pigeon or game stock,

0:43:59 > 0:44:04and, as I said, the lovely livers which will later enrich the dish.

0:44:04 > 0:44:06Right, so what we have to do...

0:44:08 > 0:44:11Olive oil into the already warm pan - that's very important indeed,

0:44:11 > 0:44:13a little bit of wine into the glass,

0:44:13 > 0:44:17because - I've often said it - if it's not good enough to drink,

0:44:17 > 0:44:21it's not good enough to cook with, so you'd better try it first.

0:44:21 > 0:44:24And it's excellent. It's also 12 o'clock,

0:44:24 > 0:44:27so there'll be lots of bells. They do that in Italy.

0:44:27 > 0:44:30The sound man's really good at getting them. He's called Echo.

0:44:30 > 0:44:34So, phase one, stuff our little pigeons with some sage,

0:44:34 > 0:44:36like so. And the other one, too.

0:44:36 > 0:44:39- CHURCH BELLS RING - These bells won't matter.

0:44:39 > 0:44:42You can't just stop because bells start ringing everywhere.

0:44:42 > 0:44:45Salt and pepper on each one, like so.

0:44:45 > 0:44:49And then over to here, we pop them in the pot...

0:44:51 > 0:44:53..roll them around in the oil...

0:44:54 > 0:44:57..and let them slowly, slowly take colour.

0:44:57 > 0:45:00Right, turn that up to maximum, now we've got that.

0:45:00 > 0:45:02BELLS CONTINUE TO RING

0:45:02 > 0:45:04Next phase - never mind the bells -

0:45:04 > 0:45:07are some onions which go in, finely chopped onions.

0:45:10 > 0:45:12Stir those around as well.

0:45:12 > 0:45:17Then some celery, finely chopped celery.

0:45:17 > 0:45:21The reason these programmes, this time, are so brilliantly organised

0:45:21 > 0:45:24is that, luckily, this time I have my wife helping me.

0:45:24 > 0:45:27While I was driving around the countryside, looking at vineyards,

0:45:27 > 0:45:28she was here, sweating away,

0:45:28 > 0:45:31chopping things up beautifully, like real cooks should do.

0:45:31 > 0:45:33So, some garlic into there.

0:45:39 > 0:45:43And we'll just let that sweat down for a second or two

0:45:43 > 0:45:45till they take on a bit of colour.

0:45:47 > 0:45:51And then we add some excellent stock...

0:45:54 > 0:45:55..like so.

0:45:55 > 0:45:58Another dollop of stock.

0:45:59 > 0:46:02As I've said... Back to me, Denis, for a second.

0:46:02 > 0:46:05..they do take a great deal of care here over their food.

0:46:05 > 0:46:07They wouldn't use bouillon cubes and things like that,

0:46:07 > 0:46:11they will be using the livers and every natural ingredient they can.

0:46:11 > 0:46:13Sorry about my hair, but I'm not one of those

0:46:13 > 0:46:15who has a spray fix before we start.

0:46:15 > 0:46:18Then a drop of red wine -

0:46:18 > 0:46:21Chianti, cos we are in the Chianti-producing region,

0:46:21 > 0:46:23so we add a drop of that.

0:46:25 > 0:46:29OK. Then we add a little bit of tomato puree.

0:46:31 > 0:46:33Stir that in.

0:46:35 > 0:46:41And then, finally, we add our very finely chopped pigeon livers

0:46:41 > 0:46:45which will give it a richness and a subtlety of flavour

0:46:45 > 0:46:49that will be quite exceptional when it's all cooked.

0:46:49 > 0:46:53That's just the first phase of the dish, so the lid goes on.

0:46:53 > 0:46:55The lid goes on.

0:46:55 > 0:46:58That simmers away for probably, I'd say,

0:46:58 > 0:47:00about three-quarters of an hour.

0:47:00 > 0:47:02Then we go on to the next phase.

0:47:09 > 0:47:13Hmm, delicious! It's really good, this wine.

0:47:13 > 0:47:17Anyway, 45 minutes have passed. Let's see how we're getting on.

0:47:19 > 0:47:23Ah, Denis, a loving, fat close-up in there. That looks good to me.

0:47:23 > 0:47:27That looks very good. The pigeons are golden, the sauce is rich.

0:47:27 > 0:47:30Let me just taste it to see if it's OK.

0:47:34 > 0:47:37Which it is. Splendid. So, on to phase two.

0:47:37 > 0:47:40Phase two, we take the pigeons out...

0:47:41 > 0:47:44..and keep them warm in this earthenware pot...

0:47:48 > 0:47:54..with a little of this wonderful, rich, giblet-flavoured sauce.

0:47:54 > 0:47:55So, we'll have a bit of that.

0:48:01 > 0:48:04OK, that will stay warm, simmering gently away.

0:48:04 > 0:48:06Now, next phase.

0:48:06 > 0:48:10And this is a Tuscany form of risotto, very interesting.

0:48:10 > 0:48:12You have to realise that I learn these things

0:48:12 > 0:48:14seconds before the camera turns over,

0:48:14 > 0:48:17so this, to me, is a learning day today, and a very exciting one,

0:48:17 > 0:48:18because we're going to add the rice

0:48:18 > 0:48:22into this wonderful, rich pigeon stock...

0:48:25 > 0:48:27..like so.

0:48:28 > 0:48:32Then, to make it creamy and superb,

0:48:32 > 0:48:35we're going to add a splendid knob of butter...

0:48:37 > 0:48:39..like so.

0:48:40 > 0:48:43Let that melt and cook away.

0:48:43 > 0:48:44All you need to do at this stage

0:48:44 > 0:48:49is bring the stock or the sauce to the boil,

0:48:49 > 0:48:51then the second it's come to the boil,

0:48:51 > 0:48:54turn it right back, so the rice cooks in the...

0:48:54 > 0:48:57What's the word? ..the residual heat.

0:48:57 > 0:48:59"Residual heat" - that's one for those

0:48:59 > 0:49:03who like to show I know words of more than one syllable!

0:49:09 > 0:49:12The rice should have absorbed all of the wonderful juices

0:49:12 > 0:49:14and be quite well cooked. Let's have a look and see.

0:49:18 > 0:49:20That's what we're looking for. We've got it.

0:49:20 > 0:49:23One more thing to add to that now is the cheese -

0:49:23 > 0:49:27the grated, hard, sheep's cheese of the region.

0:49:27 > 0:49:29You'll be making this in England or America,

0:49:29 > 0:49:31so just use sheep's cheese.

0:49:31 > 0:49:33Don't worry about the actual name of the sheep.

0:49:45 > 0:49:50Right, that's quickly absorbed into the juices and into the cheese.

0:49:50 > 0:49:52So we'll present the dish now. Hold on.

0:49:52 > 0:49:57First thing...rice on to the plate.

0:50:01 > 0:50:04It's a risotto.

0:50:04 > 0:50:06I'll say that again. It is a RISOTTO!

0:50:08 > 0:50:11Cos you forget, you know. And down to here...

0:50:12 > 0:50:15This is what we do in kitchens. You always clean the plates.

0:50:15 > 0:50:17Especially when your head's down, you have to speak up.

0:50:17 > 0:50:21It's Teach Yourself How To Make Cookery Programmes On Television.

0:50:21 > 0:50:22Very hard to do indeed.

0:50:22 > 0:50:25Next thing, we add the pigeons.

0:50:26 > 0:50:29There's nothing I can do about my shadow here.

0:50:29 > 0:50:31Everywhere I go, I get a shadow in the thing.

0:50:31 > 0:50:33The pigeon goes on there, like so.

0:50:33 > 0:50:35ENGINE ROARS

0:50:35 > 0:50:38The next one goes on. That's a Mobylette going home to lunch.

0:50:38 > 0:50:40That's what they do here in Italy.

0:50:42 > 0:50:43And then...

0:50:45 > 0:50:47..our final thing.

0:50:48 > 0:50:49I'm doing this in a very curious way

0:50:49 > 0:50:52to try and get the lovely sunlight on to the food, you see.

0:50:52 > 0:50:54The rich sauce...

0:50:58 > 0:51:00..goes over the top...

0:51:01 > 0:51:04..of the pot-roasted pigeons

0:51:04 > 0:51:08with Chianti Classico, the giblets, the rice,

0:51:08 > 0:51:11the shadow of the ladle across the plate,

0:51:11 > 0:51:14the shadow of the church in the cameraman's eyes.

0:51:14 > 0:51:18Poetry, food and Tuscany almost in motion!

0:51:26 > 0:51:29There's so much to see as you drive through Tuscany,

0:51:29 > 0:51:31with its rolling, silvery-green hills,

0:51:31 > 0:51:34sloping vineyards and, every few kilometres,

0:51:34 > 0:51:37another ancient hill-top town.

0:51:37 > 0:51:41And since it's Sunday, my day off, I think I'll play tourists!

0:51:42 > 0:51:45HE PLAYS TUNE ON BOTTLES

0:53:01 > 0:53:05APPLAUSE

0:53:08 > 0:53:11Great fun indeed, but it was time to move on.

0:53:13 > 0:53:15On these long drives, though,

0:53:15 > 0:53:17one has to stop occasionally when nature calls.

0:53:18 > 0:53:21And what better excuse to get some fresh mountain air

0:53:21 > 0:53:23and have a light snack?

0:53:25 > 0:53:28Hundreds of years ago, when I was a kid,

0:53:28 > 0:53:31one of my favourite school dinners had white haricot beans in them.

0:53:31 > 0:53:34And here, in Tuscany, they're very fond of haricot beans as well.

0:53:34 > 0:53:37A smashing substantial lunch or a late breakfast,

0:53:37 > 0:53:40especially when you've been walking in the fresh air and having fun,

0:53:40 > 0:53:43is, quite simply, coarsely-ground, fried sausages,

0:53:43 > 0:53:47lovely, beautiful, thick pork sausages fried in olive oil.

0:53:47 > 0:53:51You add to that a couple of cloves of garlic.

0:53:51 > 0:53:54Stir that round so the oil gets a good garlicky flavour.

0:53:54 > 0:53:56Then you add some sage,

0:53:56 > 0:53:59which they're very fond of around here as well.

0:53:59 > 0:54:04Then, quite simply, some fresh, uncooked tomato sauce.

0:54:05 > 0:54:07That goes in like that.

0:54:09 > 0:54:13And that's just tomatoes that have been blanched in boiling water,

0:54:13 > 0:54:15skinned and then crushed up.

0:54:16 > 0:54:19Absolutely smashing things. Turn the gas up to maximum...

0:54:21 > 0:54:25..like so, and then add a few spoonfuls

0:54:25 > 0:54:27of cooked, white flageolets,

0:54:27 > 0:54:30just cooked in chicken stock or water

0:54:30 > 0:54:32with a bit of olive oil and salt.

0:54:34 > 0:54:38Let that bubble away for about ten minutes, just until it's hot.

0:54:38 > 0:54:42And you could feed your friends, if you have any,

0:54:42 > 0:54:45or a film crew like I've got to put up with all day.

0:54:45 > 0:54:48They'll probably eat all of this in a minute.

0:54:48 > 0:54:50Just let that bubble, bubble, bubble.

0:54:52 > 0:54:56Although it looks very similar to the sort of thing you can buy

0:54:56 > 0:55:00in your local nine till nine o'clock shop at home in a tin,

0:55:00 > 0:55:03I can assure you the olive oil and the lovely pork sausages

0:55:03 > 0:55:06make it taste quite different from that wonderful product

0:55:06 > 0:55:09that we all love and know so well.

0:55:09 > 0:55:11There.

0:55:11 > 0:55:13It's like a Tuscan sunset!

0:55:23 > 0:55:25Great stuff from Keith there.

0:55:25 > 0:55:27Now, as ever on Best Bites, we're looking back

0:55:27 > 0:55:30at some of the best recipes from the Saturday Kitchen archives.

0:55:30 > 0:55:31Still to come on today's show,

0:55:31 > 0:55:34Atul Kochhar and Ken Hom battle it out

0:55:34 > 0:55:36for the glory of the omelette challenge,

0:55:36 > 0:55:39Rachel Allen is here with a delicious lamb dish.

0:55:39 > 0:55:42She pan-fries lamb cutlets and makes a mash with chickpea,

0:55:42 > 0:55:44caramelised onions and smoked paprika,

0:55:44 > 0:55:46and serves with a red wine sauce.

0:55:46 > 0:55:49And finally, actor and comedian Mathew Horne faces

0:55:49 > 0:55:51his food heaven or his food hell.

0:55:51 > 0:55:54Did he get his food heaven, whole baked sea bream with a baby spinach,

0:55:54 > 0:55:56new potato and parsley salad, or his food hell,

0:55:56 > 0:56:00mini pavlovas with vanilla cream and strawberry sauce?

0:56:00 > 0:56:02You can find out what he got at the end of the show.

0:56:02 > 0:56:08Now time for a TV cookery legend. It's the amazing Madhur Jaffrey.

0:56:08 > 0:56:10Madhur Jaffrey, great to have you on the show.

0:56:10 > 0:56:13It's been so long, over a year since we've last seen you.

0:56:13 > 0:56:15- Has it been that long?- It is. - I can't remember.

0:56:15 > 0:56:19- But I feel it was yesterday, yeah. - There you go.

0:56:19 > 0:56:22- What are we cooking? - We're starting with jalfrezi.

0:56:22 > 0:56:25- Jalfrezi.- That Bengali-Anglo-Indian wonderful dish.

0:56:25 > 0:56:29We're going to start right away. So, I'm going to chop an onion.

0:56:29 > 0:56:32If you would like, you can cut up the potato for me.

0:56:32 > 0:56:34Do something, if you would like? OK, I can do that.

0:56:34 > 0:56:38- Yes, please. Oh, the wrong thing. - DO you want a little knife?

0:56:38 > 0:56:40Yeah, this is fine, this is fine.

0:56:40 > 0:56:42- OK.- OK. I think this may be too big an onion,

0:56:42 > 0:56:45but we'll take what we can get here.

0:56:45 > 0:56:46You want me to do the beef? I'll do the beef.

0:56:46 > 0:56:50- All right, you can do the beef. - This is already pre-cooked beef.

0:56:50 > 0:56:53This is... You can do this with leftover beef.

0:56:53 > 0:56:56You can do this with leftover lamb - that's fine, too.

0:56:56 > 0:56:58Any of these will do, but you can make it fresh.

0:56:58 > 0:57:01If you have nothing else, you can cook some beef,

0:57:01 > 0:57:04just the amount you need. And you can even boil it.

0:57:04 > 0:57:07In India, very often, they will boil it with a little salt

0:57:07 > 0:57:10and then proceed with the dish.

0:57:10 > 0:57:13Has jalfrezi always got meat in it? Or can it sometimes have fish?

0:57:13 > 0:57:16No, no. Actually, it always has meat in it.

0:57:16 > 0:57:19It's leftover meat, traditionally, with spices.

0:57:19 > 0:57:22But you can add potatoes.

0:57:22 > 0:57:27The variation here is the potatoes and that makes such a difference.

0:57:27 > 0:57:28That's what we're going to do. OK.

0:57:28 > 0:57:31And, of course, the spices which we use in India,

0:57:31 > 0:57:33and everybody uses the spices,

0:57:33 > 0:57:37whether you're Indian or Anglo-Indian or whatever -

0:57:37 > 0:57:40if you live in India, you're sucked into this wonderful world of spices.

0:57:40 > 0:57:42- Yeah.- All right. I'm going to put this here.

0:57:42 > 0:57:45- You're using oil. Could you use ghee with that or not?- No, no.

0:57:45 > 0:57:47- You don't want to get fat. - LAUGHTER

0:57:47 > 0:57:50- You don't use ghee. - You don't want to get fat?- No, no.

0:57:50 > 0:57:53So, now...all right, you put in...

0:57:53 > 0:57:55- Speak for yourself! - LAUGHTER

0:57:55 > 0:57:58- What's in there?- Cumin seeds. - Cumin seeds.

0:57:58 > 0:58:01That's what's going to give it the flavour, plus the chilli.

0:58:01 > 0:58:03Meanwhile, the cumin seeds sizzle for five seconds...

0:58:03 > 0:58:06This is what lots of people don't do - they don't toast the spices.

0:58:06 > 0:58:08Right - you have to let them sizzle.

0:58:08 > 0:58:11They turn slightly brown and exciting.

0:58:11 > 0:58:13Now you put in the onions.

0:58:15 > 0:58:18And I will put in the potatoes as soon as...

0:58:18 > 0:58:21As soon as I've done them. I'm doing my best.

0:58:21 > 0:58:24No, you haven't started on the potatoes.

0:58:24 > 0:58:26LAUGHTER

0:58:26 > 0:58:30- You're on the wrong vegetable right now.- Oh, right - sorry.

0:58:30 > 0:58:32LAUGHTER

0:58:32 > 0:58:35- All right.- I'm doing them now. Potato - this is precooked potato.

0:58:35 > 0:58:38Yeah, this is boiled potatoes. The chillies...

0:58:38 > 0:58:43Now, if people are not very used to green chillies, get them very fine.

0:58:43 > 0:58:45Yeah.

0:58:45 > 0:58:47You put the seeds in, the lot?

0:58:47 > 0:58:49Oh, yes - we never throw away the seeds.

0:58:49 > 0:58:52What's the point of a chilli if you don't eat the seeds?

0:58:52 > 0:58:54- All right.- Precisely.

0:58:54 > 0:58:57That's what I've been trying to tell everybody for years, see?

0:58:57 > 0:58:59I'll start stirring that.

0:58:59 > 0:59:02Don't they, in Indian cooking, use a lot of onions, or not?

0:59:02 > 0:59:04- Is that just...?- No, no. There are dishes without onions.

0:59:04 > 0:59:08There are whole groups of people that don't eat onions and garlic.

0:59:08 > 0:59:10Some people like onions in some things.

0:59:10 > 0:59:12You don't put onions in a lot of vegetables,

0:59:12 > 0:59:15but you do very often with meat.

0:59:15 > 0:59:18- All right.- So, whereabouts is this from in India? What region?

0:59:18 > 0:59:22It's really from Bengal. It's the Anglo-England community in Bengal.

0:59:22 > 0:59:25Our dishes are very specific to specific areas,

0:59:25 > 0:59:26specific people,

0:59:26 > 0:59:31and this is really an Anglo-Indian dish from Calcutta, actually.

0:59:31 > 0:59:33- All right. - So, this is precooked potato.

0:59:33 > 0:59:36Precooked diced potato and chillies

0:59:36 > 0:59:42and I'm going to let the whole thing brown a bit in this oil.

0:59:42 > 0:59:45- And I'm using... - You want me to do the...?

0:59:45 > 0:59:48You can start the squash or the broccoli.

0:59:48 > 0:59:50- HE COUGHS - In a hot pan.- Yeah.

0:59:50 > 0:59:55The chilli - ah, it's lovely, clears the head. Wonderful!

0:59:55 > 0:59:57LAUGHTER

0:59:57 > 1:00:00- You see? It's clearing the head. - It's clearing a lot of things!

1:00:00 > 1:00:02What's going in here, this stuff?

1:00:02 > 1:00:04- Er, yes - you've got oil in there? - Yes, that's oil.

1:00:04 > 1:00:08So, it's mustard seeds and asafoetida.

1:00:08 > 1:00:12- Which is...? - Asafoetida is...a resin,

1:00:12 > 1:00:18and it's like truffles or garlic, if you want to get more mundane,

1:00:18 > 1:00:22but it has that extra depth and aroma, which we love in India.

1:00:22 > 1:00:26So that's going in there. Then the idea is we brown this off, first?

1:00:26 > 1:00:28Brown it for a few minutes

1:00:28 > 1:00:32- and then we can just let it cook till it's soft.- OK.

1:00:32 > 1:00:37Now, I mentioned actress, TV cook, everything.

1:00:37 > 1:00:39You're bringing out books as well as films.

1:00:39 > 1:00:41Tell us about your latest book.

1:00:41 > 1:00:44This is from my latest book, by the way - Curry Easy.

1:00:44 > 1:00:47- Funny, that(!) - LAUGHTER

1:00:47 > 1:00:50- It's everything made easy for you, you know?- Yes, thank you!

1:00:50 > 1:00:53So you can do it with great convenience

1:00:53 > 1:00:54and anybody else can do it.

1:00:54 > 1:00:58So, I picked dishes from India that are simple to make,

1:00:58 > 1:01:00very simple, like this.

1:01:00 > 1:01:04- People think Indian food... It is complicated, or...?- No.

1:01:04 > 1:01:07No, it can be, like French food can.

1:01:07 > 1:01:09You can take two days to make a dish

1:01:09 > 1:01:12and you can take ten minutes to make a dish.

1:01:12 > 1:01:14Like coq au vin, you see?

1:01:14 > 1:01:18Coq au vin? No, no, no, not coq au vin.

1:01:18 > 1:01:21All right, so I've let this brown a little bit,

1:01:21 > 1:01:24now I'm going to put all the diced meat.

1:01:24 > 1:01:26Now, I've got my spices in there.

1:01:26 > 1:01:28I'm just going to put a little bit of water in here.

1:01:28 > 1:01:30- A touch of water in there? - Yeah, yeah.

1:01:30 > 1:01:33You have to put enough water to let it cook.

1:01:33 > 1:01:35- Then just cook that. - Yeah. So, now, this...

1:01:35 > 1:01:40You go on stirring this. I will add salt and pepper to this.

1:01:40 > 1:01:43It doesn't need anything else, you see?

1:01:43 > 1:01:46It's one main spice, which is cumin, and that's it,

1:01:46 > 1:01:50so...not every Indian food has 20 spices.

1:01:50 > 1:01:53People are mistaken when they think that.

1:01:53 > 1:01:55All right, salt and pepper.

1:01:55 > 1:01:58Now, I've got my broccoli here. You want this cut up into florets?

1:01:58 > 1:02:01- Yes.- Yeah? So, apart from your cookbooks and bits and pieces,

1:02:01 > 1:02:03you're still doing films?

1:02:03 > 1:02:07- I'm still doing films.- Yeah. - I had a film come out in August.

1:02:07 > 1:02:09I have a film coming out in November.

1:02:09 > 1:02:13This is a good year for me - one book, two films.

1:02:13 > 1:02:16One book, two films. But you still do a lot of writing as well.

1:02:16 > 1:02:18I still do a lot of writing.

1:02:18 > 1:02:20I write for magazines and newspapers.

1:02:20 > 1:02:23Um...you know, that goes on.

1:02:24 > 1:02:29All right. So, now, the secret is to just let it sit around and brown.

1:02:29 > 1:02:32So what have we got here? This is for the broccoli.

1:02:32 > 1:02:37The broccoli has mustard seeds, cumin seeds and asafoetida,

1:02:37 > 1:02:38the same wonderful spice.

1:02:38 > 1:02:42By the way, this spice comes from Afghanistan,

1:02:42 > 1:02:44so if there's too much war there, we'll stop getting it,

1:02:44 > 1:02:46so we better not have war.

1:02:46 > 1:02:51- That's a good excuse! - That's my dream - for no war.

1:02:51 > 1:02:55There we go. Big pot - in goes the broccoli, like that.

1:02:55 > 1:02:58- Yeah. Now...- And the secret is - particularly like Chinese food -

1:02:58 > 1:03:00you don't add too much oil. You just add a touch of water.

1:03:00 > 1:03:03A touch of water, cover, and just let it cook through.

1:03:03 > 1:03:06There you go. So, we'll leave that cooking.

1:03:06 > 1:03:08And we leave this cooking.

1:03:08 > 1:03:10- You've got coriander in there. - I'm going to put coriander,

1:03:10 > 1:03:14then you have to put salt, sugar and chilli powder.

1:03:14 > 1:03:16Salt, sugar, chilli powder. That's going in the...?

1:03:16 > 1:03:19So, it's slightly sweet, slightly sour.

1:03:19 > 1:03:21It's going to get sour from the yoghurt,

1:03:21 > 1:03:23which we'll put in at the end.

1:03:23 > 1:03:25If people haven't got butternut squash,

1:03:25 > 1:03:27could they use courgettes, or any other type of veg?

1:03:27 > 1:03:32Yes, yes - any pumpkin-y thing. Anything that's in that family.

1:03:32 > 1:03:34You can use pumpkin. In fact, in Bangladesh,

1:03:34 > 1:03:37where this dish is from, they would use pumpkin.

1:03:37 > 1:03:41- Right.- So, when it's done, when it's tender,

1:03:41 > 1:03:42you put in the yoghurt,

1:03:42 > 1:03:46and you stir it about till the yoghurt just disappears.

1:03:46 > 1:03:50OK. So, the idea is we just get a bit of colour on the broccoli.

1:03:50 > 1:03:53So, what's next for Madhur, then? What's next on the cards for you?

1:03:53 > 1:03:55Are you going to do more filming or...?

1:03:55 > 1:04:01I'm going to do more filming. I'm hoping to start another cookbook.

1:04:01 > 1:04:03In fact, it's in the works, actually.

1:04:03 > 1:04:05I never stop. There's always one in the oven.

1:04:05 > 1:04:07Where do you base yourself, now? Where do you base yourself?

1:04:07 > 1:04:09I'm in New York. I'm in New York.

1:04:09 > 1:04:12I live in the Village, which is the southern end

1:04:12 > 1:04:14of the island of Manhattan.

1:04:14 > 1:04:18See what I'm doing? I'm sort of slightly mashing it up.

1:04:18 > 1:04:20It's really going to be yummy.

1:04:20 > 1:04:22And I let a crust form at the bottom.

1:04:24 > 1:04:27- So, it is like a hash sort of thing. - It's a real hash.

1:04:27 > 1:04:31And you can have it with just a little ketchup.

1:04:31 > 1:04:33Or you can have it with these vegetables.

1:04:33 > 1:04:34A fried egg on the top.

1:04:34 > 1:04:38Or a fried egg on the top, or poached egg on the top.

1:04:38 > 1:04:39It's wonderful.

1:04:41 > 1:04:43Right, so I'm nearly there with our...

1:04:43 > 1:04:47This cooked straightaway, this squash. It's quite simple.

1:04:47 > 1:04:49So, I put the sugar, the salt and the chilli in there.

1:04:49 > 1:04:52- OK, now you put the yoghurt. - A bit of yoghurt.

1:04:52 > 1:04:55And stir it in until it disappears.

1:04:55 > 1:04:58And then put the green coriander.

1:04:58 > 1:05:00And this is eaten as a kind of relish,

1:05:00 > 1:05:02so you have it with other foods,

1:05:02 > 1:05:06because it provides a chutney-like, wonderful taste.

1:05:06 > 1:05:10- This could be hot or cold, then, I suppose.- Yeah, exactly.- Right.

1:05:12 > 1:05:16I always like to taste things, just to make sure there's enough salt.

1:05:19 > 1:05:21Mm...

1:05:21 > 1:05:22Good?

1:05:22 > 1:05:24Yummy.

1:05:24 > 1:05:27- There you go.- Mm. I would put a little more salt.

1:05:27 > 1:05:31- Would you like to taste it? - I always like more salt.

1:05:31 > 1:05:33- I did it for you, actually. - Thank you.

1:05:34 > 1:05:36You always say, "Not enough salt."

1:05:36 > 1:05:37HE COUGHS

1:05:39 > 1:05:42- Whoa! Bit of a kick, isn't there? - Yeah.

1:05:42 > 1:05:44Green chillies provide the kick.

1:05:44 > 1:05:46- COUGHING:- No, it's fine.

1:05:46 > 1:05:48- LAUGHTER - I hope you're all right.

1:05:48 > 1:05:52- It's lovely, yeah.- For you, less green chillies, next time.

1:05:52 > 1:05:56It's great. Right, a bit of this on the side? Where do you want this?

1:05:56 > 1:05:59In fact, don't tell me. Where do you want it?

1:05:59 > 1:06:01- Just here.- There?- There.

1:06:01 > 1:06:04- All right. That's good.- Bit of that.

1:06:04 > 1:06:07And then we can have the broccoli here.

1:06:07 > 1:06:10OK, I'll do that.

1:06:12 > 1:06:15This could be the new cooking programme.

1:06:15 > 1:06:17- OK.- There you go. - And then that along there.

1:06:17 > 1:06:21- What, you want me to plate that one as well?- Yes.- All right.

1:06:21 > 1:06:22You have the big reach.

1:06:22 > 1:06:25Fair enough. Do we need to put anything else in there?

1:06:25 > 1:06:28- No.- Coriander?- Oh, yeah, sure.

1:06:28 > 1:06:31This is always good. You know why we do it?

1:06:31 > 1:06:35It's full of vitamins, that's why we do use all this coriander.

1:06:35 > 1:06:37Like you said, just fried off in oil,

1:06:37 > 1:06:39don't need to use any of that ghee?

1:06:39 > 1:06:40No, no, no.

1:06:40 > 1:06:42No, we don't.

1:06:42 > 1:06:43LAUGHTER

1:06:43 > 1:06:45Remind us what that is again.

1:06:45 > 1:06:46MADHUR LAUGHS

1:06:46 > 1:06:50- Remind us what that is again. - All right, this is done.

1:06:50 > 1:06:52- Yeah, remind us what it is, again. - Oh, what is it?

1:06:52 > 1:06:54People are just waking up.

1:06:54 > 1:06:55Good morning!

1:06:55 > 1:06:57Jalfrezi, this is jalfrezi.

1:06:57 > 1:07:00Jalfrezi, without butter - but you can use it, possibly,

1:07:00 > 1:07:02- when she's not looking.- No ghee.

1:07:07 > 1:07:10Lovely! Right, over here. Have a seat over here, Madhur.

1:07:10 > 1:07:14- OK.- There you go. This is for you. - Thank you.- There you go.

1:07:14 > 1:07:18- Jalfrezi for breakfast. There you go.- Lovely!

1:07:18 > 1:07:20Your first cooking programme -

1:07:20 > 1:07:23blow your socks off when you have jalfrezi for breakfast.

1:07:23 > 1:07:25- Dive in to that, tell us what you think.- Goodness.

1:07:25 > 1:07:29- Like you say, that butternut squash, you can have that hot or cold.- Yes.

1:07:29 > 1:07:30With cold meats, stuff like that?

1:07:30 > 1:07:32- Exactly.- Mm!

1:07:32 > 1:07:34It is hot and spicy, isn't it?

1:07:34 > 1:07:37- I love chilli, though.- Ah! - Try some of that stuff.

1:07:37 > 1:07:40But it is...has got a little kick in there,

1:07:40 > 1:07:43- those little green chillies.- Mm... It's so light as well, though.

1:07:43 > 1:07:45That's it. If you don't cook it

1:07:45 > 1:07:48in a lot of oil - or GHEE - then it's light.

1:07:48 > 1:07:52- Mm! Oh...- Happy with that? - I have to pass it on now!

1:07:57 > 1:08:00Madhur Jaffrey doing a great job of keeping James Martin in check.

1:08:00 > 1:08:02Right, now, time to see Atul Kochhar and Ken Hom

1:08:02 > 1:08:04take on the omelette challenge,

1:08:04 > 1:08:06and I'd recommend getting comfortable,

1:08:06 > 1:08:09as Ken isn't usually that quick.

1:08:09 > 1:08:12Let's get down to business. All the chefs that come on the show

1:08:12 > 1:08:14battle it out against the clock and test how fast

1:08:14 > 1:08:16they can make a simple three-egg omelette.

1:08:16 > 1:08:19I say simple, but Gennaro Contaldo did it in a new record time

1:08:19 > 1:08:22of 16.36 seconds last week, an incredible time.

1:08:22 > 1:08:25- Ken, do you think you can beat it? - This is my hell.

1:08:25 > 1:08:29- You're down near Watford at the moment.- I am really down.

1:08:29 > 1:08:32- You don't like this bit, do you? - I hate it!

1:08:32 > 1:08:36- You're getting back at me. - Atul, 40 seconds.

1:08:36 > 1:08:39- You've got to do it quicker than that.- I will try my best.

1:08:39 > 1:08:43- Come on, guys! Come on! - It's not a race or something.

1:08:43 > 1:08:46We taste them to make sure it's an omelette and not scrambled eggs.

1:08:46 > 1:08:49As usual, from now on, we're going to put clocks on the screens.

1:08:49 > 1:08:52You at home can see it, but these guys can't.

1:08:52 > 1:08:54- Are you ready?- BOTH:- Yes.

1:08:54 > 1:08:57After three. Three, two, one. Go.

1:08:57 > 1:08:59Come on, guys.

1:08:59 > 1:09:01GUESTS SHOUT ENCOURAGEMENT

1:09:01 > 1:09:04- Quick as you can, Ken.- Yes.

1:09:06 > 1:09:08Three eggs, in your own time, Ken.

1:09:08 > 1:09:10In your own time, you know!

1:09:10 > 1:09:13- Come on, Ken.- You're terrible!

1:09:13 > 1:09:16- You're terrible.- EastEnders will be on in a minute, hurry up.

1:09:22 > 1:09:26- What have you put in there? Oh, tomatoes! Ah!- He's cheating!

1:09:26 > 1:09:28It's not, it's my omelette.

1:09:28 > 1:09:30There you go.

1:09:30 > 1:09:33Quick as you can, make sure it's cooked, please.

1:09:33 > 1:09:34GONG SOUNDS

1:09:34 > 1:09:36He's good, he's good!

1:09:36 > 1:09:39Ah! Oh! Disaster!

1:09:39 > 1:09:42LAUGHTER

1:09:42 > 1:09:44I need my wok! I need my wok!

1:09:44 > 1:09:47Take the wok away from him, he's lost.

1:09:48 > 1:09:50GONG SOUNDS

1:09:53 > 1:09:55What is this?

1:09:55 > 1:09:57I made a masala omelette, James.

1:09:57 > 1:09:59- KEN LAUGHS - You have to say sorry to Ken.

1:09:59 > 1:10:02- Sorry, Ken, did I hit you? - You did that on purpose!

1:10:02 > 1:10:06I have to say, it didn't make all the difference, but anyway.

1:10:06 > 1:10:09- That's all right. What is this, Ken?- I don't know!

1:10:11 > 1:10:16- It was duck egg, it took time. - I'll put you both in.

1:10:16 > 1:10:22- I told you he was feisty today.- Ken, do you think you did it quicker?

1:10:22 > 1:10:27- No, definitely not. - You did it quicker. Where are you?

1:10:27 > 1:10:30You can take that back to France and put it on your fridge.

1:10:30 > 1:10:32You did it in 51 seconds...

1:10:32 > 1:10:35- CHEERING - ..which is a pretty reasonable time.

1:10:35 > 1:10:38Just above Prue there. There you go.

1:10:39 > 1:10:41Atul.

1:10:41 > 1:10:44- I don't know.- He's gone up.

1:10:44 > 1:10:45I'm rubbish at it.

1:10:47 > 1:10:51- You did it...- Chinese and an Indian guy making omelettes!

1:10:51 > 1:10:53You did it quicker than 40 seconds.

1:10:53 > 1:10:56- You did it quicker than anybody on that board.- Really?

1:10:56 > 1:11:01- You sound shocked. So am I. - You did it in 35.84 seconds.

1:11:01 > 1:11:03CHEERING AND APPLAUSE

1:11:03 > 1:11:07- Fantastic!- Unfortunately, he's still at the bottom.

1:11:07 > 1:11:08Anyway...

1:11:12 > 1:11:15That's actually the fastest I've ever seen Ken do that.

1:11:15 > 1:11:18Right, now, time for Rachel Allen with some lovely lamb.

1:11:18 > 1:11:22Oh, and Rachel, nothing wrong with a big watch, by the way.

1:11:22 > 1:11:24- What are we cooking today? - I'm going to cook lamb cutlets,

1:11:24 > 1:11:26gorgeous little lamb cutlets

1:11:26 > 1:11:30with a caramelised onion, chickpea, smoked paprika mash.

1:11:30 > 1:11:32- OK.- So, I've got chickpeas.- Yeah.

1:11:32 > 1:11:35I've got some balsamic vinegar and some red wine

1:11:35 > 1:11:37for the little reduction at the end, with some chicken stock.

1:11:37 > 1:11:40Onions, garlic, butter, smoked paprika,

1:11:40 > 1:11:42thyme, lemon...

1:11:42 > 1:11:44And, of course, the lamb.

1:11:44 > 1:11:46- You're going to get them on to cook? - I will actually.

1:11:46 > 1:11:48I'm going to put some oil in the pan.

1:11:48 > 1:11:50- Could you slice the onion, please? - I will do that.

1:11:50 > 1:11:52Have you got short of sight lately?

1:11:52 > 1:11:54- What?- Your watch is huge.

1:11:54 > 1:11:56LAUGHTER

1:11:56 > 1:11:59It's just, you know, anyway, right.

1:11:59 > 1:12:00Can you see it OK?

1:12:00 > 1:12:03Don't worry, I shall get your own back, I shall get your own back.

1:12:03 > 1:12:08- I'm just going to season the little lamb cutlets.- Right.- There.

1:12:08 > 1:12:13- Pop them into the really nice hot pan.- There you go.

1:12:13 > 1:12:15Right, so salt and pepper on those.

1:12:15 > 1:12:18- Salt and pepper.- Nice and quick cooking is the secret of that.- Yeah.

1:12:18 > 1:12:21And it will only take a few minutes but I want to take them off

1:12:21 > 1:12:24- and still have some time for them to rest.- OK.

1:12:24 > 1:12:27The onions here, you're going to fry these off.

1:12:27 > 1:12:31Thank you. They can just go in here with some oil and some butter.

1:12:32 > 1:12:34- OK.- There we go.- Straight in.

1:12:34 > 1:12:37They'll take about 20 minutes or so to caramelise.

1:12:37 > 1:12:41- I want them to be good and sweet and golden.- There is no garlic in there.

1:12:41 > 1:12:43Although we'll put garlic in later, you don't put it in now

1:12:43 > 1:12:46- cos otherwise the garlic will burn.- I don't want that to happen.

1:12:46 > 1:12:48A bit like the lamb chops at the moment!

1:12:48 > 1:12:49LAUGHTER

1:12:49 > 1:12:52- They're perfect! - We're all right. That's fine.

1:12:52 > 1:12:54I'm going to season the lamb chops on this side

1:12:54 > 1:12:56before I turn them.

1:12:56 > 1:12:59Then I need to get the chickpeas.

1:12:59 > 1:13:02I'm just using two tins of chickpeas, drained.

1:13:02 > 1:13:04These are tinned chickpeas, not fresh chickpeas?

1:13:04 > 1:13:08Yes, you could, of course, soak your own dried chickpeas and cook them.

1:13:08 > 1:13:09Life's too short to do that.

1:13:09 > 1:13:12This is a really quick supper, so it's great.

1:13:12 > 1:13:15Out of a tin, but I'm going to pop them into boiling water

1:13:15 > 1:13:17for a couple of minutes to heat them up again.

1:13:17 > 1:13:19While they're heating up I want to show you the other little onions

1:13:19 > 1:13:21that have cooked already.

1:13:21 > 1:13:24- These have been in for 20 minutes. - And you want me to chop the garlic?

1:13:24 > 1:13:28Yeah, a little bit of chopped garlic to add in. And some thyme leaves.

1:13:28 > 1:13:31- Right.- And smoked paprika.

1:13:31 > 1:13:33Smoked paprika is gorgeous, isn't it?

1:13:33 > 1:13:36It is fantastic. There are two types.

1:13:36 > 1:13:39The sweet and the hot type.

1:13:39 > 1:13:42Yeah, and really you could use either -

1:13:42 > 1:13:48whichever you prefer for this. Some garlic, some thyme, lovely.

1:13:48 > 1:13:52- You want the garlic in there as well. All of it?- Why not? Thank you.

1:13:52 > 1:13:55The lamb we are cooking all on one side. It's probably ready now.

1:13:55 > 1:14:00- I like to just cook it on one side! - Should be about ready.

1:14:00 > 1:14:02- Lovely. - Just cook it on the other side.

1:14:02 > 1:14:04They only want about three or four minutes on both sides.

1:14:04 > 1:14:07Yeah, but what you must also remember to do

1:14:07 > 1:14:10is to actually cook it on the side, like this, on the fat side,

1:14:10 > 1:14:14so they are sitting up, because you do not want raw fat.

1:14:14 > 1:14:16- I shall hold that.- Thank you.

1:14:16 > 1:14:19- You've been working together, you and Daniel.- Yeah!

1:14:19 > 1:14:21It was quite fun, actually.

1:14:21 > 1:14:22And Antoine was cooking with us,

1:14:22 > 1:14:26and Antoine cut himself while doing the cooking.

1:14:26 > 1:14:29We had a good time. It was great, yeah.

1:14:29 > 1:14:33- This is for my new series, Home Cooking.- Right.

1:14:33 > 1:14:36- It's starting in Ireland on RTE on Monday.- Yeah.

1:14:36 > 1:14:40But you can see it here from the 21st on Good Food.

1:14:40 > 1:14:43- She's good, isn't she? - LAUGHTER

1:14:43 > 1:14:45She's got it written down on the back of her hand.

1:14:45 > 1:14:47As well as cooking in my kitchen

1:14:47 > 1:14:50and at the cookery school at Ballymaloe,

1:14:50 > 1:14:53we filmed in chefs' houses.

1:14:53 > 1:14:55- Oh, really?- Wow! - These were Michelin-starred chefs.

1:14:55 > 1:14:59- It was great.- He was living in a caravan when I last met him!

1:14:59 > 1:15:01I changed. I decided to be a bit more posh.

1:15:01 > 1:15:04Was that getting little hints and tips and secrets?

1:15:04 > 1:15:06Yeah. It was really inspiring.

1:15:06 > 1:15:08I learnt so much, I really did.

1:15:08 > 1:15:11It was great. It was good fun.

1:15:11 > 1:15:13And also seeing the different kinds of foods they cook

1:15:13 > 1:15:16are so different to what they cook in the restaurant.

1:15:16 > 1:15:20Completely. For me, for example, home cooking,

1:15:20 > 1:15:21that's when we used to cook at home,

1:15:21 > 1:15:25which is actually what went in brasserie, as well,

1:15:25 > 1:15:27- and came back to home, almost.- Yeah.

1:15:27 > 1:15:30It's all the simple dishes, which is great to do.

1:15:30 > 1:15:33I'm sure we'll be getting that on Saturday Kitchen later in the year.

1:15:33 > 1:15:35- Yes, I think so. - Right, OK, there's your lamb.

1:15:35 > 1:15:38Lovely. So, they're going to rest for a few minutes.

1:15:38 > 1:15:41We're going to keep some of that fat, cos you want me to do this bit.

1:15:41 > 1:15:43Yeah, could you heat up these chickpeas, please?

1:15:43 > 1:15:46And you can... Whoo! You can add into the chickpeas...

1:15:46 > 1:15:50Not yet. Oh, the fat, actually. Good idea.

1:15:50 > 1:15:53Actually, that's a great idea, James.

1:15:53 > 1:15:57- I'll leave you to it! - LAUGHTER

1:15:57 > 1:15:59But I just wanted to glaze the pan quickly,

1:15:59 > 1:16:01while it's nice and hot on the heat.

1:16:01 > 1:16:04A little bit of red wine, so stand back in case it flames.

1:16:04 > 1:16:06And some balsamic vinegar.

1:16:06 > 1:16:09Do you want me to blend this now or do you want to change your mind?

1:16:09 > 1:16:11- Please! - LAUGHTER

1:16:11 > 1:16:15- And some thickened stock.- OK. - OK, so that can be blended with...

1:16:15 > 1:16:17Some butter and some olive oil.

1:16:17 > 1:16:19..lemon juice, olive oil,

1:16:19 > 1:16:22and also I need to give you, for that,

1:16:22 > 1:16:24some of the caramelised onions.

1:16:24 > 1:16:27I'm going to save some for sprinkling over the top

1:16:27 > 1:16:29but some of them with the garlic and the thyme. Yum!

1:16:29 > 1:16:32- This is almost North African dishes, isn't it?- It is.

1:16:32 > 1:16:35You've got the chickpeas, the lamb.

1:16:35 > 1:16:38I love lamb and chickpeas.

1:16:38 > 1:16:40- Chickpeas with it. - The onions are going to give it

1:16:40 > 1:16:43a nice sort of caramelised flavour.

1:16:43 > 1:16:46- OK, so I just want to taste the sauce.- There you go.

1:16:46 > 1:16:51You should have a little hint of sharpness from the balsamic, too.

1:16:54 > 1:16:57- Right, so we've got our sauce. - James, you burnt your onions!- Sorry?

1:16:57 > 1:17:01You were in charge of that one. Right, salt and pepper.

1:17:01 > 1:17:04- Mm, lovely, the sauce is good. - There you go.- OK.

1:17:04 > 1:17:07And you do need that bit of lemon in chickpeas, I think.

1:17:07 > 1:17:09- It's a bit like the hummus sort of thing, really.- Absolutely.

1:17:09 > 1:17:11- There you go.- Yeah, good point.

1:17:11 > 1:17:15- And did you get some smoked paprika? - No, I didn't get it. There you go.

1:17:15 > 1:17:19Right, there you go. Are you waiting for me now?

1:17:19 > 1:17:23Yeah, I am. Surely with that watch you should be good at timekeeping!

1:17:23 > 1:17:26- OK. Thank you.- There's your spoon.

1:17:28 > 1:17:32So, I'm going to take a nice amount of the chickpea mash.

1:17:32 > 1:17:36Mind you, some people in Ireland might say, "Where are the spuds?"

1:17:36 > 1:17:38- Yeah.- But I don't think you need them with this.

1:17:38 > 1:17:40- With chickpea, no.- No.- No.

1:17:40 > 1:17:42There.

1:17:42 > 1:17:44- OK.- Thank you.

1:17:44 > 1:17:50And then just arrange your little cutlets, like that, on the plate.

1:17:50 > 1:17:52- There's your onions.- Gorgeous.

1:17:52 > 1:17:55A few little onions over the top,

1:17:55 > 1:17:59followed by the delicious red wine jus.

1:17:59 > 1:18:01- That's looking a bit cheffy, isn't it?- It is a bit.

1:18:01 > 1:18:07It was good French pronunciation, that. "Red wine jus". Jus! Jus.

1:18:07 > 1:18:10- There.- A bit of that on the top. And you want to do a bit of that.

1:18:10 > 1:18:12Why not? It's a treat, isn't it?

1:18:12 > 1:18:15So, that is my dish of...

1:18:15 > 1:18:18- Looks like a harvest festival now. Look at that.- ..lamb cutlets

1:18:18 > 1:18:24with caramelised onions, smoked paprika, chickpea mash.

1:18:24 > 1:18:26- That's the name of the dish. - That's it.- Try it at home.

1:18:30 > 1:18:34There you go. And that little sprig of thyme makes it, Rachel.

1:18:34 > 1:18:37- Oh, good.- Sit over here. Have a dive into this.- Whoa!

1:18:37 > 1:18:40The third or fourth dish you've tried today?

1:18:40 > 1:18:42This is the third one I'm trying today,

1:18:42 > 1:18:45and this is a good show to be on, I must say.

1:18:45 > 1:18:49A good show to be on, yeah! Even after working that hard.

1:18:49 > 1:18:51It's better than filming till five o'clock in the morning,

1:18:51 > 1:18:54- I can tell you that now. - Tell us what you think of that one.

1:18:56 > 1:19:01- Gorgeous.- Oh, good!- Can I have it all? Do you mind?- Yeah!

1:19:06 > 1:19:08That looked delicious. I could eat that right now.

1:19:08 > 1:19:10Now, when Mathew Horne came to the studio

1:19:10 > 1:19:12to face his food heaven or his food hell,

1:19:12 > 1:19:14he told us he had a soft spot for sea bream,

1:19:14 > 1:19:17but he was hoping to miss out on meringues.

1:19:17 > 1:19:19So, let's see what he actually got.

1:19:19 > 1:19:22Now it's time to find out whether Matt will be facing

1:19:22 > 1:19:24either food heaven or food hell.

1:19:24 > 1:19:26You food heaven is going to be a lovely sea bream,

1:19:26 > 1:19:29which we're going to stuff with some chilli, some garlic,

1:19:29 > 1:19:32some onion, slices of lemon, and cook with the lovely white wine.

1:19:32 > 1:19:34Then we're going to do some little spinach.

1:19:34 > 1:19:37The heat of the potato wilts it, a little vinaigrette.

1:19:37 > 1:19:40Or your food hell, we're going to make some meringues,

1:19:40 > 1:19:42which will be with some strawberries,

1:19:42 > 1:19:45some lovely Chantilly cream, finished with raspberries,

1:19:45 > 1:19:48a bit of lime, sorry, a bit of mint on top of that.

1:19:48 > 1:19:51- Not interested.- Not interested. Why? What's your problem with meringues?

1:19:51 > 1:19:53Explain, come on.

1:19:53 > 1:19:55I'm more... I have more of a sort of bitter palate.

1:19:55 > 1:19:57They're very, very sweet.

1:19:57 > 1:19:59Also, when they go in, they disappear.

1:19:59 > 1:20:01Nothing there. No substance.

1:20:01 > 1:20:03- I feel cheated. - LAUGHTER

1:20:03 > 1:20:06You've just never had a good meringue, that's your problem.

1:20:06 > 1:20:10- OK, Phil, who did you vote for? Heaven or hell?- Absolutely hell.

1:20:10 > 1:20:13- I'm the pastry queen today.- He voted against you. Sorry. What about you?

1:20:13 > 1:20:15- What did you vote for?- Of course,

1:20:15 > 1:20:17after what he said about my omelette, hell!

1:20:17 > 1:20:19LAUGHTER

1:20:19 > 1:20:22- No, it was not that. I genuinely love meringue.- He's got a point.

1:20:22 > 1:20:26Well, luckily for you, we can just ignore these two

1:20:26 > 1:20:29and everyone else said heaven, so we're going to cook the sea bream.

1:20:29 > 1:20:32- Oh!- So, you two, can you get rid of all of this? That would be great.

1:20:32 > 1:20:34I'm outraged. Ignored like that.

1:20:34 > 1:20:36Well, I'm afraid that's TV for you, Phil.

1:20:36 > 1:20:41- It's TV. She's bossy today. - I've got to be. We're on a schedule!

1:20:41 > 1:20:44So, this is a fantastic sea bream.

1:20:44 > 1:20:46You can buy these from your local supermarket,

1:20:46 > 1:20:48you can buy them from fishmongers and stuff.

1:20:48 > 1:20:51We're going to stick in the pot, like that, cos then we'll serve it.

1:20:51 > 1:20:55Little bit of seasoning, little bit of salt and pepper.

1:20:55 > 1:20:58Phil, if you can make, cut up those potatoes, mix them

1:20:58 > 1:21:01with the spinach and do a lovely sort of potato, spinach salad.

1:21:01 > 1:21:04- I can do that.- Touch of vinaigrette. Mathew, if you feel like doing...

1:21:04 > 1:21:08- I do.- Chop a bit of garlic, onion and a bit of chilli,

1:21:08 > 1:21:10and then I'll stuff that in there for you.

1:21:10 > 1:21:12- More chilli. What are you trying to do to me?- Sorry.

1:21:12 > 1:21:14Just make sure tonight, when you're on your show,

1:21:14 > 1:21:18- you do not lick your hands, is all I'm saying.- OK.- Wash your hands, OK?

1:21:18 > 1:21:21Fine, OK. Actually, chop it on this one, cos that's going to move.

1:21:21 > 1:21:25- That would be easier for you. - OK.- Take that away.

1:21:25 > 1:21:27So, after you've finished this and we've fed you, Mat,

1:21:27 > 1:21:30- you go straight to the theatre now? - Straight to the theatre now, yeah.

1:21:30 > 1:21:33- I've got two shows this afternoon. - Two this afternoon?- Yeah.

1:21:33 > 1:21:36Oh, my God. And how long do you have in between? Is it a long time?

1:21:36 > 1:21:38A couple of hours between shows,

1:21:38 > 1:21:41but they have lovely dressing rooms at the Trafalgar Studios.

1:21:41 > 1:21:44- So you can rest up and stuff. - I can have a little snooze, yeah.

1:21:44 > 1:21:45OK, perfect.

1:21:45 > 1:21:48Which do you find the hardest, the earlier one or the late one?

1:21:48 > 1:21:51- It's all dependent on the audiences, really, to be honest.- Yeah.

1:21:51 > 1:21:53And that's the thrill of doing theatre

1:21:53 > 1:21:55is that audiences are different every night,

1:21:55 > 1:21:59so it means the show is completely different as well.

1:21:59 > 1:22:01Do you find you respond to the audience and stuff?

1:22:01 > 1:22:04- Absolutely, yeah.- That's plenty of onion. That's beautiful.- OK.

1:22:04 > 1:22:07- Take that for you.- Is that all right, in these strips?- Yeah.

1:22:07 > 1:22:10- And then chilli and garlic.- You're really onto this chilli thing.

1:22:10 > 1:22:13- Well, I think it goes well. - I'm worried here.

1:22:13 > 1:22:15Gennaro, on my left, is about to tell me

1:22:15 > 1:22:18this is a southern dish, this is how they make it

1:22:18 > 1:22:20in the south of Italy, and it's not far off, is it?

1:22:20 > 1:22:24- You do it like this a bit, no? - Yes, it's nice fish. I like orata.

1:22:24 > 1:22:28Orata is a lovely fish, got a lovely gold crest on the head

1:22:28 > 1:22:32- and on the side.- Is that orata? - Orata, orata.- Orata, exactly.

1:22:32 > 1:22:34It's such a lovely fish,

1:22:34 > 1:22:37but orata in England is really good, really, really good.

1:22:37 > 1:22:40OK, and we can also put a few little lemons in there.

1:22:40 > 1:22:42This show you're in at the moment runs till when?

1:22:42 > 1:22:44Beginning of November, is that right?

1:22:44 > 1:22:47- 9th November, we run till, Trafalgar Studios.- OK.

1:22:47 > 1:22:49- Eight shows a week. - Eight shows a week!

1:22:49 > 1:22:50Two on a Thursday, two on a Saturday.

1:22:50 > 1:22:53- You do two on a Thursday as well? - Yeah.- God, that IS exhausting.

1:22:53 > 1:22:54Right, that's plenty of garlic.

1:22:54 > 1:22:57Can I have a bit of onion there to give my salad a bit of life?

1:22:57 > 1:23:00You can indeed. OK. And after that...

1:23:00 > 1:23:02Can I get a bigger knife, actually? This is quite...

1:23:02 > 1:23:05LAUGHTER

1:23:05 > 1:23:08And do you feel, after that, you'll do more theatre?

1:23:08 > 1:23:10I'd love to, I'd absolutely love to.

1:23:10 > 1:23:13There's a few things in the pipeline but, obviously,

1:23:13 > 1:23:16Bad Education is ongoing, a long-running thing.

1:23:16 > 1:23:18We won't get you in the kitchen at The Square one day,

1:23:18 > 1:23:20giving Phil a hand, see what it's like?

1:23:20 > 1:23:23I don't think he's going to have me now, with the old meringue chat.

1:23:23 > 1:23:26- Equal opportunities...- His omelette was good. He knew what he was doing.

1:23:26 > 1:23:28- That was a serious piece of omelette.- Sorry, Gennaro.

1:23:28 > 1:23:32- Your omelette was great. - THEY TALK OVER EACH OTHER

1:23:32 > 1:23:36- The truth is coming out in the end. - OK, so, we just do that like this.

1:23:36 > 1:23:38We've got a lemon there, nicely sliced.

1:23:38 > 1:23:42Little bit of onion, lemon inside, season with salt and pepper.

1:23:42 > 1:23:43Then we put white wine on top.

1:23:43 > 1:23:47So that's basically going to steam off the alcohol in the oven

1:23:47 > 1:23:50and it'll help cook the fish. Yeah, wash your hands, Mat.

1:23:50 > 1:23:52And we cover it with some foil

1:23:52 > 1:23:56and that's going to go in the oven for about 15 minutes, OK.

1:23:58 > 1:24:00So, straight into here.

1:24:01 > 1:24:04Look at those meringues, Phil. They look pretty...

1:24:04 > 1:24:06- LAUGHTER - ..pretty lonely over there.

1:24:06 > 1:24:08Four poor, miserable little meringues.

1:24:08 > 1:24:11- What's happened here then? - That's just...

1:24:11 > 1:24:15You want the heat of the potatoes just to wilt the spinach down,

1:24:15 > 1:24:18and it's nearly done, but I'm giving it a bit of a mix to keep it warm.

1:24:18 > 1:24:22- OK, right. So, how's your salad? It's ready?- Yeah.

1:24:22 > 1:24:27Little vinaigrette. What we like to do... I love cooking family-style.

1:24:27 > 1:24:29When we say family-style, it's putting the whole plate

1:24:29 > 1:24:33in the middle of the table, everyone tucks in and helps themselves.

1:24:33 > 1:24:35So, it's the best way to do it.

1:24:35 > 1:24:39OK, what we're going to do is put that... It's going to rest fine.

1:24:39 > 1:24:42People think fish, you don't rest but, actually, you do rest it

1:24:42 > 1:24:44for a little bit, don't you, sometimes,

1:24:44 > 1:24:47- when you take it out the oven? - A bit like your linguine.

1:24:47 > 1:24:50Anything's better just when it's had chance to cool down a tiny bit.

1:24:50 > 1:24:54What we're going to do is reduce this bit of sauce here as well.

1:24:54 > 1:24:56That's going into a lovely hot pan.

1:24:56 > 1:24:58What you've got there is the white wine,

1:24:58 > 1:25:00all the juices from the fish

1:25:00 > 1:25:02and that's going to go fantastically well.

1:25:02 > 1:25:05When you cook fish, why bream? Why's that your best fish, Mat?

1:25:05 > 1:25:09Because I find it's got that sort of right balance of flavour,

1:25:09 > 1:25:12- the fishy flavour, but it's quite an oily fish as well.- Yeah.

1:25:12 > 1:25:15I find a lot of white fish quite dry and flavourless.

1:25:15 > 1:25:18Do you like things like red mullet and bass and stuff like that?

1:25:18 > 1:25:21Yeah, I do, but there's something about sea bream that is,

1:25:21 > 1:25:24- I don't know. It's the uniqueness of the flavour, really.- Yeah.

1:25:24 > 1:25:27It's when they're fresh, too. When you get a bream like that...

1:25:27 > 1:25:29You can't see its happy little eye any more,

1:25:29 > 1:25:31but that was a spanking piece of fish.

1:25:31 > 1:25:34OK, and what have we done in here?

1:25:34 > 1:25:36I love telling Gennaro what to do and he just goes ahead and do it.

1:25:36 > 1:25:38- Cose facciamo?- Cose facciamo?

1:25:38 > 1:25:40- Facciamo la bella cosa del mangiare.- OK.

1:25:40 > 1:25:44There's inside, parsley, basil, a bit of thyme, squeeze of lemon

1:25:44 > 1:25:47- and extra virgin olive oil with a pinch of salt.- A pinch of salt, OK.

1:25:47 > 1:25:50I'm going to ask you to put a little bit on top, not too much,

1:25:50 > 1:25:53- and I'm going to get some wine for everyone to drink.- Very nice.

1:25:53 > 1:25:55- Let's get that out the way.- OK.

1:25:56 > 1:25:59Righty. How are we liking that? Mat, would you cook that?

1:25:59 > 1:26:02- Would that be something you'd do? - It would, yeah. Looks delicious.

1:26:02 > 1:26:05You have to get a fork and knife in there to prise the flesh apart

1:26:05 > 1:26:07if you're not quite sure whether it's cooked or not.

1:26:07 > 1:26:10Cos that, if it's undercooked, would be a really unhappy dish.

1:26:10 > 1:26:12- But it IS cooked.- Oh, yeah. - Don't start saying that, Phil.

1:26:12 > 1:26:14Phil, you've got a confession, I believe,

1:26:14 > 1:26:17- that you only went to Italy for the first time this year.- Yeah.

1:26:17 > 1:26:20I can't believe I'm your friend and that's only just happened.

1:26:20 > 1:26:22Yeah, that's only just slipped out.

1:26:22 > 1:26:25- But I did have a mighty fine experience.- Where did you go?

1:26:25 > 1:26:27Not that my loyalties...but I've always just gone to France.

1:26:27 > 1:26:30You can't go everywhere and we like to go on one exotic holiday a year

1:26:30 > 1:26:33and one European one a year, and it was always France.

1:26:33 > 1:26:36- Yeah.- We went to Tuscany, and I have to say, I was, um...

1:26:36 > 1:26:39It's a long story, but I went slightly on the defensive,

1:26:39 > 1:26:41but I was... What I was blown away with, actually,

1:26:41 > 1:26:45- was the people and the food.- Yeah. - I have to...I have to say.

1:26:45 > 1:26:48You just discovered America! LAUGHTER

1:26:48 > 1:26:53- The simplicity and the vibrancy of the cooking was really special.- OK.

1:26:53 > 1:26:57- Right, have a taste, see what you think.- OK. Let me get in here.- OK.

1:26:59 > 1:27:01Stunning potato salad!

1:27:01 > 1:27:04The best thing about fish cooked on the bone,

1:27:04 > 1:27:06- it is always going to be more tender, less dry.- Mm.

1:27:06 > 1:27:08- You talked about dry fish. - Very, very tender.

1:27:08 > 1:27:12When it's on the bone, it's always going to be much more moist. OK.

1:27:17 > 1:27:19- So clean.- Yeah, sea bass, you can use, can't you?

1:27:19 > 1:27:21Little red mullet, you can use.

1:27:21 > 1:27:24Little snappers as well would be fantastic.

1:27:25 > 1:27:27So, right, last little bit of wine.

1:27:27 > 1:27:30We've got a fantastic wine Susy has brought for us.

1:27:30 > 1:27:35Picpoul De Pinet, believe it not, it's pronounced. It's 2012.

1:27:35 > 1:27:39It's from Marks & Spencer's and it's about £8.49.

1:27:39 > 1:27:43It's from the south-west, south of France. What do you think of that?

1:27:43 > 1:27:46- We've gone French for you, Phil. - Clean.- Yeah, it's amazing.

1:27:46 > 1:27:49You'll probably like this, cos you like a dry white wine, don't you?

1:27:49 > 1:27:50- I do, yeah.- This could work.

1:27:50 > 1:27:52I've just licked some off my lip and it's wonderful.

1:27:52 > 1:27:55And they say this goes well with crab, oysters, lobster,

1:27:55 > 1:27:57all those seafood flavours, something like that.

1:27:57 > 1:28:00So it works out well. Happy with that? You're going to cook it?

1:28:00 > 1:28:02Yeah, thanks so much for doing that. Beautiful.

1:28:02 > 1:28:06That's OK. We'll take credit. No, it's a cracking plate of food.

1:28:06 > 1:28:07It is. It's such fantastic flavour.

1:28:07 > 1:28:09I'll let Gennaro finish. He's going to go for it.

1:28:09 > 1:28:13- It's nearly as good as the meringues could have been.- No!

1:28:13 > 1:28:15He's never going to like the meringues.

1:28:15 > 1:28:17I'm going to rustle those home for me.

1:28:17 > 1:28:18We're going to keep the meringues.

1:28:18 > 1:28:21We're going to make them later for all the guys.

1:28:21 > 1:28:24- It's been fantastic. Thank you. - Thank you.- Thanks for having me.

1:28:28 > 1:28:31So, despite Phil and Gennaro's attempts,

1:28:31 > 1:28:33Mathew got his dream sea bream.

1:28:33 > 1:28:35Unfortunately, that's all we have time for this morning.

1:28:35 > 1:28:38I hope you've enjoyed taking a look back at some delicious dishes

1:28:38 > 1:28:40that we've featured on Saturday Kitchen over the years.

1:28:40 > 1:28:43Thanks for watching and we'll see you soon.