03/09/2017 Saturday Kitchen Best Bites


03/09/2017

Similar Content

Browse content similar to 03/09/2017. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

Good morning. We're back to deliver you more creative cooking,

0:00:020:00:04

top chefs and great food. So, sit back and enjoy,

0:00:040:00:06

as we dish up another portion of Saturday Kitchen Best Bites.

0:00:060:00:09

Welcome to the show.

0:00:300:00:31

Top chefs, creative cooking, hungry celebrities

0:00:310:00:33

and an omelette challenge lie ahead in the next 90 minutes.

0:00:330:00:36

Coming up on today's show,

0:00:360:00:38

Tom Kerridge makes blackberry fool

0:00:380:00:40

with mace biscuits for Cerys Matthews,

0:00:400:00:42

James Tanner is here with a dish of brilliant brill.

0:00:420:00:45

He seasons fillets of brill with fennel pollen,

0:00:450:00:47

wraps them in potato spaghetti and pan-fries.

0:00:470:00:50

He then serves with heritage tomatoes

0:00:500:00:52

and a vibrant parsley sauce.

0:00:520:00:54

Madhur Jaffrey shows us a great dish

0:00:540:00:56

for using leftover beef from your Sunday roast.

0:00:560:00:58

She makes a traditional beef jalfrezi

0:00:580:01:00

and mustard-spiced broccoli,

0:01:000:01:02

and it's served with sweet and sour butternut squash.

0:01:020:01:04

Taking on the omelette challenge today are two culinary heavyweights,

0:01:040:01:08

in the form of Ken Hom and Atul Kochhar.

0:01:080:01:10

And then it's over to Rachel Allen, who's cooking up some tasty lamb.

0:01:100:01:13

She pan-fries lamb cutlets,

0:01:130:01:15

makes a chickpea, caramelised onion and smoked paprika mash

0:01:150:01:18

and finishes it off with a red wine sauce.

0:01:180:01:22

And finally, actor and comedian Mathew Horne

0:01:220:01:24

faces his food heaven or his food hell.

0:01:240:01:26

Did he get his food heaven, whole baked sea bream

0:01:260:01:29

with a baby spinach, new potatoes and parsley salad,

0:01:290:01:32

or his food hell, mini pavlovas with vanilla cream

0:01:320:01:34

and strawberry sauce?

0:01:340:01:35

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

0:01:350:01:38

But, first, it's over to Niklas Ekstedt,

0:01:380:01:40

who's cooking up some mighty meatballs,

0:01:400:01:42

with a little help from guest host Valentine Warner.

0:01:420:01:45

-Niklas, are you well?

-Good, great. I'm going to just continue cooking.

0:01:450:01:51

-OK, go for it.

-Continue cooking, yeah.

0:01:510:01:53

-Meatballs - really important dish.

-Yes.

0:01:530:01:56

Meatballs is a really important dish in the Swedish kitchen.

0:01:560:01:59

It's like the fish and chips, you know, like in England.

0:01:590:02:03

Does every grandmother and mother have

0:02:030:02:05

a very specific way of doing it? They're all ferocious?

0:02:050:02:08

Yes, everyone has their own recipe,

0:02:080:02:09

so we'll see how the debate will be after I finish the show.

0:02:090:02:13

-I'll probably get loads of e-mails.

-From your family?

-Yes, all upset!

0:02:130:02:18

NIKLAS LAUGHS

0:02:180:02:19

-So, cream, breadcrumbs, pork and beef.

-What does the breadcrumbs do?

0:02:190:02:25

I soak the breadcrumb in a little bit of cream

0:02:250:02:28

and it makes the batter a little smoother and also it fills up...

0:02:280:02:33

I think, originally, it was a way of actually just making...

0:02:330:02:37

Because meat was really expensive,

0:02:370:02:39

so you needed to add the breadcrumbs, so it was affordable.

0:02:390:02:42

To make things last for longer and go further and not waste anything.

0:02:420:02:46

Yes. And then you need a wooden spoon for this recipe.

0:02:460:02:49

-It has to be wooden?

-It has to be wooden, yeah.

0:02:490:02:52

-You have a dim view of anyone using a metal spoon.

-I do.

0:02:520:02:56

What do you think about that, Nathan?

0:02:560:02:57

-Do you think that's preposterous?

-No, you have to use a wooden spoon.

0:02:570:03:01

Yeah, and then, because when the beef and the pork

0:03:010:03:06

and the breadcrumbs start sticking on your wooden spoon,

0:03:060:03:09

you're almost done.

0:03:090:03:10

Niklas, I've got to ask. What is the importance...?

0:03:100:03:14

You've got... There's wood in your name.

0:03:140:03:17

Yeah, my name is an oak and I only use wood in the restaurant

0:03:170:03:24

to heat my stove and my ovens and everything.

0:03:240:03:28

Does that cause problems? When you're going at 900 miles an hour,

0:03:280:03:31

to chuck another log on the stove

0:03:310:03:33

instead of turn it up might cause problems.

0:03:330:03:36

Yeah, the first couple of years, it was really hard in the kitchen,

0:03:360:03:39

getting everything done, to be ready.

0:03:390:03:42

But today, it's like we know what we're doing

0:03:420:03:44

-and we only have one set menu.

-Yeah.

0:03:440:03:47

And the cooks, they don't only cook,

0:03:470:03:50

they also heat their oven or the grill,

0:03:500:03:53

so it goes, it turns really well.

0:03:530:03:56

-We're in a bit of a rush.

-OK.

0:03:560:03:58

So, I'm going to stick the meatballs straight into the pan.

0:03:580:04:01

-And I've reduced some stock for you and put an anchovy in there.

-Yes.

0:04:010:04:05

-Good.

-For the cream sauce for the meatballs.

0:04:050:04:07

And this is where the debate starts, you know.

0:04:070:04:10

Either people put cream sauce on the meatballs or only lingonberries.

0:04:100:04:14

One on the floor.

0:04:140:04:15

I got into terrible trouble in Sweden because I entered

0:04:150:04:18

a meatball cooking competition from which I was disqualified.

0:04:180:04:21

-Were you?

-The woman kind of went pale, started shaking,

0:04:210:04:25

and said, "My God, man, what are you doing?

0:04:250:04:28

-"You've put dill..."

-Oh, no!

0:04:280:04:30

-"..in the sauce." And apparently, it's a no-no.

-Yes!

0:04:300:04:33

To which I said, "Despite Noma and all these famous restaurants,

0:04:330:04:36

"you guys have got to stop being so stuck in your ways."

0:04:360:04:39

And I was sent out to sit on the naughty step.

0:04:390:04:42

Yes, you should have been!

0:04:420:04:44

You never, ever put dill in the meatballs.

0:04:440:04:47

OK. You heard it here. Never put dill in the meatballs.

0:04:470:04:51

I just don't like doing what I'm told

0:04:510:04:53

and I will continue to put dill, cos it actually made very good sauce.

0:04:530:04:57

-No, I don't think so.

-Dill with fish.

-Yes, dill with fish.

0:04:570:05:02

You could put a little bit of nutmeg in here or juniper berry.

0:05:020:05:07

Some dried spice, but never a fresh herb into it.

0:05:070:05:10

Yes, could you make me the salad for the meatballs?

0:05:100:05:14

So, cabbage, fennel, apple,

0:05:140:05:15

-and bit of creme fraiche and some vinegar.

-Yes.

0:05:150:05:19

While you're here, the Swedes are really into their mythology

0:05:190:05:24

-and folk law.

-Yes.

0:05:240:05:26

And I have to ask you, do you also, like me, believe in trolls?

0:05:260:05:30

-If I believe in trolls?

-Yeah.

-The big furry ones?

0:05:300:05:33

Yeah, the ones you get on the key chain with the, um...

0:05:330:05:36

Yes, yes, I do.

0:05:380:05:40

I mean, as a child, growing up,

0:05:400:05:43

a lot of parents scare their kids

0:05:430:05:45

-of the stories with trolls in the forest.

-Yes.

0:05:450:05:48

But nowadays, most parents scare them off

0:05:480:05:51

with that there are celebrity British chefs in the forest.

0:05:510:05:53

LAUGHTER

0:05:530:05:55

Cos that's the scariest thing someone could think of,

0:05:550:05:58

like Gordon Ramsay, coming up behind.

0:05:580:06:00

Or Hugh Fearnley-Whittingstall. I'd rather deal with the troll, I think.

0:06:000:06:03

What would a troll do to me

0:06:050:06:06

if he knew that I'd put dill sauce, dill in my sauce?

0:06:060:06:10

He would probably start off ripping your arms off.

0:06:100:06:13

LAUGHTER

0:06:130:06:15

-Then he would...

-OK.

-It is the morning, yeah?

0:06:150:06:19

Probably first eat his head, don't you think?

0:06:190:06:21

There's children watching. You're going to scare them.

0:06:210:06:24

I think that I've...

0:06:240:06:27

-I think the message has been drummed in, don't you?

-That trolls are real.

0:06:270:06:31

Nathan do you find yourself going the Scandinavian route?

0:06:320:06:36

I love the freshness of Scandinavian food. I love the way they use...

0:06:360:06:40

-The regionality is really important.

-Yeah.

0:06:400:06:43

We try to do the same thing where we are in Cornwall as well,

0:06:430:06:46

but it's fantastic produce.

0:06:460:06:48

These berries are great that you've got here.

0:06:480:06:50

-Yes, talking about the berries...

-Thank you, Nathan.

-We always...

0:06:500:06:54

-Thank you.

-That's all right.

-We always eat meatballs...

0:06:540:06:57

Well, we eat EVERYTHING with berries,

0:06:570:06:59

and especially lingonberries.

0:06:590:07:00

These are the cheapest berries to buy

0:07:000:07:02

and you can get these in the stores in the UK now, I think.

0:07:020:07:05

-Lingonberries?

-Er, yeah.

-OK.

-At least in a Swedish store.

0:07:050:07:08

Do we have to go to that famous furniture shop

0:07:080:07:10

that also sells those rather fancy meatballs?

0:07:100:07:13

Well, I didn't want to mention it,

0:07:130:07:14

-but you probably have to maybe, yeah.

-OK.

0:07:140:07:17

But these ones are raw, frozen and raw.

0:07:170:07:20

-And then you just add a bit of sugar.

-Mm-hmm.

0:07:200:07:23

Don't use a spoon because you'll crush them,

0:07:230:07:26

-so you just gently shake...

-Distress them.

-Distress them.

0:07:260:07:30

Shake them like this and cover them with the sugar.

0:07:300:07:34

And you can also use cloudberries for this recipe.

0:07:340:07:37

Cloudberries, we don't have here. Can we give a...?

0:07:370:07:40

-Can we take them over to the table for them to try?

-Yeah.

0:07:400:07:44

Those golden...gold.

0:07:440:07:47

Golden gold?

0:07:470:07:49

-Are your meatballs all all right, Niklas?

-Yes, I don't know.

0:07:500:07:53

-Let's see how they're doing.

-I'm going to taste your sauce.

0:07:530:07:57

Nathan, do you make meatballs or do you do them more in a tomato sauce?

0:07:580:08:03

I do fish balls, not meatballs.

0:08:030:08:06

It's all about the fish, isn't it?

0:08:060:08:08

-Right, how's it going there?

-Yeah, they're almost done.

0:08:110:08:14

I think your sauce is...

0:08:140:08:16

It's rather nerve-racking,

0:08:160:08:18

cooking for Mr Nathan Outlaw and Mr Niklas Ekstedt.

0:08:180:08:22

I feel slightly shaky.

0:08:220:08:24

-I still can't believe you put dill in there though!

-Well, get over it!

0:08:240:08:28

LAUGHTER

0:08:280:08:30

Modern times. You don't want to be stuck in your medieval ways.

0:08:300:08:34

-Medieval ways.

-OK, do you want the cloudberries back?

0:08:340:08:38

-Yes, give them back.

-OK.

-Give them back to me!

-Give them back to you.

0:08:380:08:41

-Shall I put a little dollop of these next to the side?

-Yes. Salad.

0:08:410:08:45

And then, of course, it's not a Nordic meal without potatoes.

0:08:450:08:49

It's like the rice for the Chinese, so it's super important.

0:08:490:08:52

I'm going to bring this over to you, actually.

0:08:520:08:55

Let's get this stuff out of the way.

0:08:550:08:57

Let's put a couple of potatoes.

0:08:580:09:00

Meatballs on the sauce, sauce on the meatballs?

0:09:000:09:02

-Is this a hot topic?

-It is a hot topic.

0:09:020:09:04

It's like vinegar for fish and chips, so it's a hot topic.

0:09:040:09:09

We'll do...

0:09:090:09:11

Because my parents are probably watching,

0:09:110:09:13

-so I don't want to completely...

-You'll be in trouble.

0:09:130:09:17

I'll be in trouble if I would cover them completely with cream sauce.

0:09:170:09:22

So, we'll put half-half, OK?

0:09:220:09:24

Niklas, this is your chance to tell your parents

0:09:240:09:26

you've broken away, you've left home, um...

0:09:260:09:29

LAUGHTER

0:09:290:09:31

-36 years later.

-You can do what you like.

0:09:310:09:33

-OK.

-Watch out, it's hot, the pan.

-Let me just clear up a bit here.

-OK.

0:09:360:09:40

-Ooh!

-I hope I haven't let the side down with the sauce.

0:09:410:09:45

One of them is a little bit burnt, actually.

0:09:450:09:48

Are you looking forward to these meatballs, James?

0:09:490:09:52

-Yeah, I can't wait.

-Did you stay off breakfast this morning?

0:09:520:09:56

Yeah, yeah, on purpose, yeah.

0:09:560:09:59

They smell great. You can smell it from here.

0:10:010:10:03

My wife buys these frozen ones.

0:10:030:10:06

-What?

-Yes.

-What?

0:10:060:10:07

You don't make them for her and leave her little batches

0:10:070:10:10

for when you're travelling the world,

0:10:100:10:12

-so she can think of you as she unwraps the freezer bag.

-Yeah.

0:10:120:10:16

-She buys her own.

-When I come back from my travels, though,

0:10:160:10:19

she hides them in the freezer.

0:10:190:10:21

-Behind, like, organic lamb.

-Not in the airing cupboard.

0:10:210:10:24

-Put a little bit of this.

-OK. So, a bit of fat stirred into it too.

0:10:250:10:30

You need a bit of fat in the snow and the cold, don't you?

0:10:300:10:33

Yes, yes, of course.

0:10:330:10:35

-You step outside your front door and it's up to minus 40.

-You need fat.

0:10:350:10:40

You need to eat properly, don't you? No rocket salads in minus 40.

0:10:400:10:43

-There you go.

-No rocket salads.

0:10:430:10:45

Wow-wee! That just smells delicious.

0:10:510:10:54

-Yep, so...

-Can I try a little sauce?

0:10:540:10:57

-Yes. And you did put anchovy in, right?

-This time I did.

0:10:570:11:00

-Mm.

-Mm, oh.

-Good, huh?

0:11:000:11:03

I really can't explain how good that sauce is.

0:11:030:11:06

Niklas, can you remind everybody what you cooked?

0:11:060:11:10

-Meatballs, pork and beef.

-Yeah.

0:11:100:11:12

With a little bit of cream sauce on top.

0:11:120:11:14

Salad with fennel, apples, cabbage,

0:11:140:11:19

and potatoes, lingonberries and cloudberries.

0:11:190:11:22

That's a very pretty plate of food and it just smells...

0:11:220:11:25

-It's husmanskost.

-Husmanskost. Everyman.

0:11:250:11:28

-Yes, everyman's food.

-It looks utterly delicious.

-Thank you.

0:11:280:11:31

I'm ready for this. Bring it over.

0:11:380:11:41

-You've got a way to go yet. Hang in there.

-You better leave some, James.

0:11:440:11:48

Go, go for it.

0:11:480:11:51

Pile in. Get some of those lingonberries.

0:11:520:11:55

-Niklas has taken these all the way from home.

-Yeah.

0:11:550:11:57

Good stuff, Niklas.

0:11:570:11:59

Mm, wow!

0:12:040:12:06

-Yeah, that's good.

-You like it?

-Amazing.

0:12:070:12:09

Gordon Ramsay lurking in a forest? That's going to scare anyone!

0:12:140:12:17

Coming up, Tom Kerridge makes blackberry fool

0:12:170:12:19

with mace biscuits for Cerys Matthews.

0:12:190:12:21

But first, it's over to Rick Stein, who's out catching crab.

0:12:210:12:24

I suppose I'm very lucky

0:12:280:12:30

because not only can I buy and cook great seafood,

0:12:300:12:33

but I get the chance to go out and catch it as well.

0:12:330:12:36

And that makes writing recipes so much more exciting

0:12:360:12:39

because I've got a memory of seeing everything caught and landed.

0:12:390:12:44

And it makes me quite passionate about keeping it all simple.

0:12:440:12:49

I'd wanted to go to Cromer,

0:12:530:12:55

famous for its small, meat-filled crabs for ages

0:12:550:12:59

and leaving the town on Richard Davies's boat

0:12:590:13:03

at dawn in the summer

0:13:030:13:04

was the start of a completely memorable experience.

0:13:040:13:08

All right? There's the old sun now, coming up.

0:13:080:13:11

Here's a fishery that really works.

0:13:110:13:14

There are so many other depressing scenarios of over-fishing

0:13:140:13:18

and depleting stocks, but here?

0:13:180:13:20

Well, there's only 14 boats and everyone knows each other

0:13:200:13:24

and no-one takes more than they need.

0:13:240:13:27

But of course it is helped by the fact that the crabs

0:13:270:13:30

are unusually prolific and live on a chalky shelf, rich in food.

0:13:300:13:35

I asked Richard what makes them so special.

0:13:350:13:38

-Shallow waters.

-Yeah.

0:13:380:13:40

And it's a good feeding bottom.

0:13:400:13:43

You can see that with all the youngsters.

0:13:430:13:45

Yeah. I've never seen so many crabs in a pot.

0:13:450:13:48

The younger generation are all here eating,

0:13:480:13:50

so there must be good ground, feeding.

0:13:500:13:53

And it's like a submarine.

0:13:530:13:57

The deeper you go, you have to have more water in your body

0:13:570:14:01

to counteract with the weight of water that's on top of you.

0:14:010:14:03

So if you're in shallow waters, the crabs will be full of meat.

0:14:030:14:06

If they're in deep waters, they're full of water.

0:14:060:14:08

-Really?

-Yeah, yeah.

-I

-think so!

0:14:080:14:11

LAUGHTER

0:14:110:14:12

-Sounds plausible.

-Sounds good, doesn't it?!

0:14:120:14:15

DOG BARKS

0:14:150:14:17

-Anything out of the sea, I eat.

-Yeah?

-Anything, yeah.

0:14:170:14:19

What about things like oysters? Do you like them?

0:14:190:14:21

Ooh, lovely - beautiful.

0:14:210:14:23

I don't want 'em messed about, I like 'em raw.

0:14:230:14:25

-With a nice bit of cooked samfa.

-"Samfa?"

0:14:250:14:29

-Yeah.

-Is that what we call samphire?

-Sam... Oh, there you go again!

0:14:290:14:33

I can't help it if I's talk proper and you dunt!

0:14:330:14:36

LAUGHTER

0:14:360:14:38

Well, you seem quite a happy sort of bloke, Richard.

0:14:380:14:41

What do you think about the job you're doing, fishing generally?

0:14:410:14:44

Cor, the crew wouldn't think that,

0:14:440:14:45

nor would a lot of people who know me! Er...

0:14:450:14:48

When things are going right, I'm like everyone else, it's lovely.

0:14:480:14:52

This job, I love it. I really love it.

0:14:520:14:54

But when it's blowing hard, it's a pain in the butt, and I hate it.

0:14:540:15:00

But I don't know anything else...

0:15:000:15:02

Er... I didn't want to do anything else.

0:15:020:15:05

When I was at school, I wanted to be a farmer,

0:15:050:15:08

but my father wouldn't let me go there.

0:15:080:15:09

Then I realised I got hay fever

0:15:090:15:11

and you don't get that out here, so... But, yeah, I do love it.

0:15:110:15:14

The sea, as we all know, is a big free-for-all,

0:15:180:15:22

and that's the main problem with conserving stocks.

0:15:220:15:26

Here, it seems,

0:15:260:15:27

there is a sense of ownership, much more like the coastal waters

0:15:270:15:31

of Japan, where ownership of the sea by fishing co-operatives is common.

0:15:310:15:36

Richard describes the fishing off Cromer

0:15:360:15:39

as a natural form of fish farming.

0:15:390:15:42

And here's the result of it - lovely, plump Cromer crabs,

0:15:420:15:46

heavy for their size.

0:15:460:15:48

Now, we know some towns smell nice - Burton smells of beer,

0:15:510:15:55

Cognac smells of...Cognac!

0:15:550:15:57

Well, to me, Cromer has the agreeable smell

0:15:570:16:00

of crabs boiling in seawater,

0:16:000:16:02

which draws you through its narrow lanes to the source.

0:16:020:16:06

And Richard's girls get all the meat out of the crab by hand,

0:16:080:16:12

which is the best.

0:16:120:16:14

Mechanical compressed-air devices, which blast the meat

0:16:140:16:17

from the shell, don't quite deliver the same sweet, firm texture.

0:16:170:16:21

Well, this is baked crab with cheese,

0:16:290:16:32

but actually, it's not just any old cheese -

0:16:320:16:34

it's Berkswell cheese, which comes from near Coventry.

0:16:340:16:38

It's made out of ewe's milk and it's really hard, and ideal for grating.

0:16:380:16:42

It's as good as Parmesan, really.

0:16:420:16:45

Well, this dish we used to have on in the restaurant

0:16:450:16:48

for the first ten years that we were open.

0:16:480:16:51

We gave it up because it wasn't complicated enough.

0:16:510:16:53

Well, that was in about the mid-'80s

0:16:530:16:55

and that was the time when you had

0:16:550:16:57

sort of fans of thinly-sliced duck breast, cooked almost raw,

0:16:570:17:03

with sort of, you know, strawberry vinegar sauces

0:17:030:17:06

and salads with slices of raspberries all over them.

0:17:060:17:09

Can you remember those days?

0:17:090:17:11

Well, sadly we succumbed to all that ourselves, but now...

0:17:110:17:15

Well, I've just realised what a great dish it was.

0:17:150:17:18

All it basically is is crab and cheese.

0:17:180:17:21

Well, there's a BIT more to it than that.

0:17:210:17:24

It needs a little bit of flavouring, so you just take a bowl

0:17:240:17:27

and you add some melted butter.

0:17:270:17:29

Then you add some lemon juice - about half a lemon -

0:17:290:17:32

and about half a teaspoon of English mustard.

0:17:320:17:37

Then some cayenne pepper, just to give it a bit of sharpness,

0:17:370:17:40

and some nutmeg - about three or four rasps of nutmeg.

0:17:400:17:43

Gives it a good sort of potted shrimp flavour.

0:17:430:17:46

You mix all that together

0:17:460:17:48

and the point of mixing all the flavouring ingredients

0:17:480:17:50

before you put it in the crab

0:17:500:17:52

is I don't want to break up the crab much.

0:17:520:17:54

Think of those girls in Cromer -

0:17:540:17:57

and these are Cromer crabs that we're picking that crab out of.

0:17:570:18:00

I want to do justice to what they were doing.

0:18:000:18:03

Do you know, I timed one of them doing a crab.

0:18:030:18:06

It took two and a half minutes to do a whole crab.

0:18:060:18:09

If you could do a crab in half an hour, I'd be surprised.

0:18:090:18:13

I couldn't do it much quicker. Two and a half minutes.

0:18:130:18:16

To watch them work in a way that the crab comes out in lovely big lumps.

0:18:160:18:20

That's real skill.

0:18:200:18:22

To them, it's just a job, but watching them work, to me,

0:18:220:18:25

is a total delight.

0:18:250:18:27

Anyway, there's the crab in the bowl. Nice, big lumps.

0:18:270:18:31

You've mixed all the flavouring ingredients together,

0:18:310:18:34

then you use a big spoon and you've got a big bowl,

0:18:340:18:36

so you can just fold the ingredients gently over into the crab

0:18:360:18:40

and not break it up.

0:18:400:18:42

Then you take big spoonfuls of the crab and fill the crab shells.

0:18:420:18:47

That's what's so great about Cromer crabs.

0:18:470:18:50

They just make a nice portion for one.

0:18:500:18:52

It's very obliging of those crabs.

0:18:520:18:55

About two or three big spoonfuls in there,

0:18:550:18:57

just tamp it down a little bit

0:18:570:18:59

and then finish with some breadcrumbs

0:18:590:19:01

and this grated Berkswell cheese, which is sharp, but not too sharp.

0:19:010:19:06

A bit like Parmesan, but so interesting.

0:19:060:19:09

Then into an oven for about ten minutes, and out.

0:19:090:19:13

And you eat it, well, just with a couple of squeezes of lemon juice

0:19:130:19:17

and a glass of English cider.

0:19:170:19:20

Rick, you haven't changed one bit.

0:19:350:19:37

Well, I've got a bit less hair now.

0:19:370:19:40

There's nothing wrong with having less hair, Rick.

0:19:400:19:43

It must be all that sea air.

0:19:430:19:45

I don't get out to sea as much as Rick,

0:19:450:19:47

but I do have some great produce,

0:19:470:19:48

literally on my doorstep, in Buckinghamshire.

0:19:480:19:50

Something that's had a bumper year this year,

0:19:500:19:53

due to all the wet weather, are these beauties - blackberries.

0:19:530:19:57

I'm sure you've all had some whilst walking the dogs,

0:19:570:20:00

so I thought I'd show you a way

0:20:000:20:01

of making them into a fun and delicious dessert -

0:20:010:20:04

blackberry fool.

0:20:040:20:06

OK, first things first.

0:20:060:20:07

Butter, sugar, going to go into a pan.

0:20:070:20:11

You a fan of blackberries, Cerys?

0:20:110:20:13

Totally a fan cos it's part of the foraging thing,

0:20:130:20:15

eating what you can find around you.

0:20:150:20:17

In fact, in the festival that I'm running,

0:20:170:20:19

we've got pick-your-own blackberries as part of the festival.

0:20:190:20:22

Pick-your-own blackberries festival.

0:20:220:20:25

I like the sound of that.

0:20:250:20:26

It's an unusual festival, you see.

0:20:260:20:28

It's called the Good Life Experience.

0:20:280:20:30

Is that based on the Felicity Kendal,

0:20:300:20:32

-Richard Briers kind of thing?

-Pretty much is.

0:20:320:20:35

It's kind of getting off gadgets

0:20:350:20:37

and going off-grid for a day of the good life.

0:20:370:20:40

Some bushcraft in there and lots of chefs are coming.

0:20:400:20:43

Harry Eastwood, Cook Yourself Thin - she's going to be there

0:20:430:20:46

-so you can ask her how to do that.

-Cook yourself thin?

0:20:460:20:50

-Is that what YOU'RE doing then?

-Well, slowly, slowly, slowly.

0:20:520:20:55

-Where is the festival, Cerys?

-It's near...

0:20:550:20:58

-Well, it's on the border between Flintshire and Cheshire.

-OK.

0:20:580:21:02

It's about 25 minutes from Liverpool, in the car.

0:21:020:21:05

-OK, so north Wales-ish.

-Yeah.

0:21:050:21:08

It's, you know, the former Prime Minister Gladstone?

0:21:080:21:11

We're taking over his estate there, so it's beautiful.

0:21:110:21:15

And what things have you got going on? What sort of activities?

0:21:150:21:18

I have read...

0:21:180:21:19

I don't know if this is true or not, but I have read that you can learn

0:21:190:21:22

-to skin a rabbit, cook on a campfire and throw an axe.

-Yeah.

0:21:220:21:27

That sounds like, what an amazing weekend!

0:21:270:21:30

-How is your axe-throwing skills, Cerys?

-That's the thing.

0:21:300:21:34

It's the kind of festival where you learn a new skill.

0:21:340:21:36

I haven't yet ever thrown an axe before. They gave me an axe...

0:21:360:21:40

-It's going to be a fun festival then, isn't it?

-We've got insurance.

0:21:400:21:44

-We've got insurance!

-LAUGHTER

0:21:440:21:46

But it's a company from New York that are coming.

0:21:460:21:49

-They're beautiful axes, bright colours.

-Brilliant.

0:21:490:21:53

But it's learning a new skill, kind of thing.

0:21:530:21:55

-Why would you want to throw an axe?

-Well,

-I

-would, sometimes!

0:21:550:21:59

-You never know.

-Busy kitchen, everything going wrong.

0:21:590:22:03

LAUGHTER

0:22:030:22:05

The dangerous thing is though, we've got chickens running around

0:22:050:22:10

and alpacas and donkeys,

0:22:100:22:12

-so I hope the axe-throwing is kept away from there.

-And when is that?

0:22:120:22:16

-When is the festival?

-I think it's next Saturday.

0:22:160:22:19

-It's 20th September.

-20th September.

0:22:190:22:22

Yeah, so it's kind of like a day away

0:22:220:22:24

from all the sort of daily trudge and humdrum,

0:22:240:22:28

so it's just a dollop of the good life, really.

0:22:280:22:30

And is there music there? Are you going to be performing?

0:22:300:22:33

Yeah, yeah, well, there's tons of great music.

0:22:330:22:36

Basically, what happened was I went into this shop

0:22:360:22:39

and they had a kitchen manifesto poster on the wall -

0:22:390:22:43

"Add more garlic, eat more greens, open another bottle

0:22:430:22:47

"and turn your phones off". And I got talking to the owners,

0:22:470:22:50

and it was Charlie and Caroline Gladstone's...

0:22:500:22:52

-Isn't that better than "Keep calm and carry on", eh?

-Yeah.

0:22:520:22:55

We should have one in everybody's houses.

0:22:550:22:58

Yeah, that does sound like a wonderful mantra for life,

0:22:580:23:01

-doesn't it?

-Yeah.

0:23:010:23:02

So, we got talking and we thought it would be great

0:23:020:23:04

to put a festival on where you hand-picked everything.

0:23:040:23:07

-And music-wise...

-Music, yeah.

-You're heavily involved in that,

0:23:070:23:10

-and you're still heavily involved in music right now, aren't you?

-Yeah.

0:23:100:23:13

You present a show on Radio 6.

0:23:130:23:15

Yeah, I've got a show on a Sunday morning.

0:23:150:23:17

When Archers Omnibus is on, I'm on the opposite side.

0:23:170:23:21

So, I programme the show with music from early jazz

0:23:210:23:25

to Jimi Hendrix to Cuban music.

0:23:250:23:27

I love music from across all genres and eras,

0:23:270:23:30

and that's pretty much what the festival is as well.

0:23:300:23:33

-Completely eclectic.

-Balkan gypsy band called Paprika...

0:23:330:23:36

I've got to be honest. I've seen Rick Stein's recipe.

0:23:360:23:39

It sounds like it's inspired by where his recipe comes from.

0:23:390:23:41

-It's right up my street, actually.

-Really?

0:23:410:23:44

I haven't listened to it, but I will, because I like Radio 6.

0:23:440:23:47

-London Bulgarian Choir's going to be there.

-London Bulgarian Choir!

0:23:470:23:50

They do that machine gunning with their throats

0:23:500:23:52

and bleating and things. Then we've got Georgia Ruth,

0:23:520:23:55

who's one of the top Welsh musicians, a harp player.

0:23:550:23:58

And a good old-time band called CC Smugglers.

0:23:580:24:01

They play banjo and bass. Real old-time stuff.

0:24:010:24:05

So, it's all try it yourself, sing along, dance along, have a go,

0:24:050:24:10

-make a noise.

-And throw an axe.

-Throw an axe and meet these chefs.

0:24:100:24:14

-Cos there's no VIP area either.

-That's nice.

-Yeah, that's nice.

0:24:140:24:19

-Would you be able to go, Rick, without a VIP area?

-Would you, Rick?

0:24:190:24:22

-Come along, Rick.

-I knew this was going to deteriorate!

0:24:220:24:26

LAUGHTER

0:24:260:24:29

I must just say, actually, about your blackberries.

0:24:290:24:31

I was just thinking that wild blackberries are so much better

0:24:310:24:35

than, you know, farm, tame blackberries.

0:24:350:24:38

Yeah, and there have been loads. We were in Pembrokeshire recently

0:24:380:24:41

and they were, literally, across all of the hedges.

0:24:410:24:43

They are, but these ones are tame, I have to be honest with you.

0:24:430:24:47

Which is why I'm putting a little zest of lemon

0:24:470:24:50

and a little juice of lemon into...

0:24:500:24:51

You know our joke when we're filming? You say, "Are these wild?"

0:24:510:24:54

"No, they're absolutely furious."

0:24:540:24:57

-LAUGHTER

-It's early, it's early.

0:24:570:25:01

-Nice one, Rick.

-LAUGHTER

0:25:020:25:05

OK, so the blackberries,

0:25:050:25:08

literally just stew with a little bit of sugar, little bit of butter.

0:25:080:25:11

Then just going to whizz them up so they go to a puree.

0:25:110:25:15

This puree, I'm going to mix with a custard.

0:25:150:25:17

This is a very simple custard.

0:25:170:25:19

Cream, milk, eggs, sugar. I'm just going to cook it out.

0:25:190:25:23

If you're going to be very technical and cheffy,

0:25:230:25:25

it's 82 degrees you need to get it to.

0:25:250:25:28

-Or just a bit thick, which is fine.

-Just a bit thick, we'll go for.

0:25:280:25:31

So, we're making just a bit thick custard and a fool.

0:25:310:25:35

I'm quite sure where this one's going. Fools and thick.

0:25:350:25:38

-I thought were going to say that...

-I'm saying nothing.

0:25:380:25:41

-Leave it to the master over here.

-Yeah, absolutely.

0:25:410:25:45

OK, we're going to cook it out till it's thickened. The puree...

0:25:450:25:48

..just wazzes through. Then pass through a sieve.

0:25:510:25:54

It's a very sophisticated puree machine you've got there.

0:25:540:25:56

It is a wonderful pureeing machine.

0:25:560:25:58

I've seen a few people that buy them for domestic use.

0:25:580:26:02

-They seem a bit expensive to me.

-But they're very, very good.

0:26:020:26:05

It's like everything that you buy.

0:26:050:26:08

If you buy something good, it's more than likely going to work very well.

0:26:080:26:13

It's like going to a restaurant, Rick.

0:26:130:26:15

LAUGHTER

0:26:150:26:17

If you buy a wonderful piece of turbot, it's going to be delicious.

0:26:170:26:22

-OK...

-I remember filming in Germany.

0:26:220:26:25

The director I work with, David,

0:26:250:26:27

and I'm doing a little turbot dish up in the Baltic.

0:26:270:26:29

I said, "Look at that! That would be suitable for my restaurant."

0:26:290:26:34

-And he said, "At 25 quid!"

-LAUGHTER

0:26:340:26:38

OK, that's the custard.

0:26:380:26:40

Basically, it's gone into the fridge and it's just thickened up

0:26:400:26:43

and this is the puree as well.

0:26:430:26:45

And we're doing equal parts of puree, equal parts of custard.

0:26:450:26:49

I'm just going to whisk it together to make this fool.

0:26:490:26:52

You could do it with cream or you could do it with... Whisk it all up.

0:26:520:26:57

But custard gives it a nice, almost gives it an extra richness.

0:26:570:27:02

Just going to mix it together.

0:27:020:27:04

-Then put it into this, another gadget.

-Here we go.

0:27:040:27:06

-It's another gadget.

-I haven't seen these since the '80s.

0:27:060:27:09

It's a cream whipping gun.

0:27:090:27:11

-That looks extremely expensive.

-They're not.

0:27:110:27:14

They're about 30 quid on the internet.

0:27:140:27:16

And the best thing about them is, you know when you buy things

0:27:160:27:19

for your kitchen and you never use them?

0:27:190:27:21

You use them once and then you stick them under the cupboard,

0:27:210:27:23

-under the sink...

-Yeah.

-This one doesn't take up that much room.

0:27:230:27:27

That's funny! I thought you were going to say,

0:27:270:27:30

-"This one will never find its way under the sink."

-I thought that too.

0:27:300:27:34

It doesn't take up much room

0:27:340:27:36

and you've got nothing to worry about and it's very good fun.

0:27:360:27:39

-Can I try it?

-Yeah, let me put...

0:27:390:27:41

-You have to have a special licence first.

-Good.

-You don't really.

0:27:410:27:45

-Let me just put the air in, then you can use it.

-It looks too much fun.

0:27:450:27:50

It is. Honestly, this is going to be so much fun.

0:27:500:27:53

And I'm so pleased that you're wearing light, white colours!

0:27:530:27:56

LAUGHTER

0:27:560:27:59

OK, so compressed air has gone in and we give it a good shake

0:27:590:28:02

and make sure that we get plenty of it in.

0:28:020:28:06

And we're just going to mix a few more of these blackberries

0:28:060:28:10

with a little bit more of this puree. Let me grab a spoon.

0:28:100:28:14

I was going to use your spoon there, Cerys,

0:28:140:28:15

but then you'd have had nothing to taste it with.

0:28:150:28:18

-Yeah.

-I'm just going to bind them together

0:28:180:28:21

and put them into the bottom of this nice - I was going to say retro,

0:28:210:28:25

but as the word of the day seems to be "heritage" -

0:28:250:28:29

-heritage seaside custard glass.

-Sorry.

-I like the word "heritage".

0:28:290:28:35

-I love these glasses.

-Some crumbled-up biscuit.

0:28:350:28:39

This biscuit is made with mace. Very similar to ginger.

0:28:390:28:42

It's one of those beautiful English spices. I'm a big fan of mace.

0:28:420:28:46

-Are you a big fan of mace?

-Yeah, just watching that potted crab,

0:28:460:28:49

-I'm surprised I didn't put mace in it.

-But you put cheese on it.

0:28:490:28:52

-Yeah, but we used cheese.

-Cheese on everything.

0:28:520:28:56

OK, a ball of ice cream gone in.

0:28:560:28:58

Now we're going to give a little squirt of this

0:28:580:29:01

and we keep our fingers crossed it comes out nicely.

0:29:010:29:03

I lived in America, you see, and in America,

0:29:030:29:05

they don't serve you proper cheese.

0:29:050:29:07

It's American government cheese, these blocks of fat.

0:29:070:29:09

-Processed cheese.

-Yeah.

-Listen.

-Right.

-Go gentle.

0:29:090:29:13

-Squeeze that, it'll go all over the cameras.

-So, what do I do?

0:29:130:29:16

-Literally, just like that?

-Yeah, and just gently squeeze. Look at that.

0:29:160:29:20

Slower, slower.

0:29:200:29:21

You nearly used all of it in one dessert then. Just a little.

0:29:210:29:24

-There we go.

-MACHINE SPLUTTERS

0:29:240:29:26

-Oh, dear.

-And it sounds good as well!

-It sounds great!

0:29:260:29:29

-I tell you what...

-It sounds like making coffee. Ooh.

-That'll do.

0:29:290:29:34

Well done, splendid.

0:29:340:29:36

-Thank you, Cerys.

-I'm trying to get a job in Fifteen.

0:29:360:29:38

-Do you think they'll take me on?

-Come and have a go.

0:29:380:29:42

And on the top of that, we're just going to put a little pinch of mace.

0:29:420:29:47

-There's your spoon.

-It doesn't look as good as you hoped, does it?

0:29:470:29:50

No, it looks better. It looks more artistic.

0:29:500:29:54

It looks home-made and we like that, don't we?

0:29:540:29:56

Dig in and have a little taste, girl.

0:29:560:29:57

Let me know what you think.

0:29:590:30:00

Yeah, that's very nice.

0:30:010:30:03

-Brilliant!

-LAUGHTER

0:30:030:30:06

-I got the same look with the goat's curd.

-No, I like the fool.

0:30:060:30:10

Cerys Matthews, brimming with compliments for Tom's fool there.

0:30:140:30:17

Now today, we're taking a look back at some of the delicious recipes

0:30:170:30:20

from the Saturday Kitchen archives

0:30:200:30:22

and there are still loads of inspiring dishes to come.

0:30:220:30:25

Now, it's over to James Tanner,

0:30:250:30:26

who's here with a twist on a French classic.

0:30:260:30:29

It's the fabulous James Tanner. Great to have you on the show.

0:30:290:30:32

-Good to see you.

-We've got brill on the menu here.

0:30:320:30:34

We have, brill. We're going to do it in spaghetti potato, fennel pollen

0:30:340:30:37

-and some beautiful tomatoes. First things first.

-Right.

0:30:370:30:40

-Can you peel me a spud?

-I can do you a potato.

0:30:400:30:43

-This is for the spaghetti bit?

-It is, indeed.

0:30:430:30:45

I've got some brill fillet here, obviously off the bone.

0:30:450:30:48

I'm just going to take it so the skin comes off.

0:30:480:30:50

Two ways of doing it. You can rock your knife like this

0:30:500:30:53

or you can hold the skin and give it a little twizzle, like this.

0:30:530:30:57

There you go. Simple as that.

0:30:570:30:59

We're going to layer this up, a bit like a fish sandwich, I suppose.

0:30:590:31:03

And then that all-important fennel pollen. Love the stuff.

0:31:030:31:06

-We're going to try and get this cooked in real time.

-We are.

0:31:060:31:09

Right, here we go. So, just get my fish ready, to start off with.

0:31:090:31:14

Here's some fennel pollen. That's this stuff here.

0:31:140:31:17

I'm going to season it and use it as a seasoning.

0:31:170:31:19

This is also known as the spice of angels. Did you know that one?

0:31:190:31:23

-No.

-Fennel?

-Brilliant stuff.

0:31:230:31:25

It's the stems, the flowers, and they dry it out

0:31:250:31:28

and it's got a beautiful, intense flavour.

0:31:280:31:30

You sometimes get it like this, as a powder,

0:31:300:31:32

but often, it looks like fenugreek seeds, bigger pieces as well.

0:31:320:31:35

That's the fennel seed that you roast.

0:31:350:31:37

OK, let's put that board there. Just going to wash my hands quickly.

0:31:370:31:41

James, if you can start chopping me a shallot and garlic.

0:31:410:31:45

You're already on it. Go, Chef.

0:31:450:31:47

OK, I've got one of these trendy little machines, OK.

0:31:470:31:51

This is a Japanese turning machine. They're not new at all.

0:31:510:31:55

I've been using them for about ten years or so.

0:31:550:31:58

All we're going to do is create our spaghetti.

0:31:580:32:01

So, on with the spud.

0:32:010:32:04

This is a Maris Piper we're using. King Edwards are good as well.

0:32:040:32:08

Give it a twist.

0:32:080:32:10

Often found on shopping channels at three o'clock in the morning.

0:32:110:32:14

-Are they?

-When he comes out the nightclub.

0:32:140:32:17

-That's where you got the idea from, isn't it?

-Yeah, right.

0:32:170:32:20

We've got 15 left - buy them!

0:32:200:32:22

LAUGHTER

0:32:220:32:24

-Moving on, moving on.

-You know it's true, don't you?

-No.

0:32:240:32:29

Moving on, anyway. Look, we're going to create

0:32:290:32:31

some wonderful strands of potato.

0:32:310:32:34

What else did you buy on the shopping channel? Go on.

0:32:340:32:37

I didn't. James, I haven't been on any shopping channels.

0:32:370:32:40

We're going to use it as a wrap.

0:32:400:32:42

All it is is salt. I didn't go with pepper. I don't think it needs it.

0:32:420:32:46

Try and get the potato so it is a flat strand, yeah.

0:32:460:32:50

-Yeah.

-And it protects the fish as it cooks it,

0:32:500:32:53

it holds in that fennely taste, is what you want.

0:32:530:32:56

It's got a certain sweetness to it as well.

0:32:560:32:58

We've preheated some pans. In the meantime,

0:32:580:33:01

James is sauteing shallot and garlic together.

0:33:010:33:04

And we're going to create a parsley sauce.

0:33:040:33:06

You would use chicken stock with this one

0:33:060:33:10

but we're going down the fish angle. And he'll reduce it down by half.

0:33:100:33:14

-Give this another quick twist.

-That's gone in.

-Excellent stuff.

0:33:140:33:18

Grab a bit of oil.

0:33:180:33:19

Let's get a bit of oil in a pan... like this.

0:33:210:33:25

Getting the fish.

0:33:250:33:27

I'm just going to trim off the tail.

0:33:270:33:30

OK. And then, get off any excess pieces of potato,

0:33:300:33:34

straight into that hot pan.

0:33:340:33:36

OK, just going to check the heat. Looking good.

0:33:360:33:38

We can use butter for this one, for colouration as well.

0:33:380:33:41

You can't really do it without one of these machines?

0:33:410:33:43

-Well, you can, actually, yeah.

-Can you?

0:33:430:33:46

You can use an old-school box grater.

0:33:460:33:48

You could put the fish on, pack the potato on it, wring it out,

0:33:480:33:52

add some salt to it to get out the excess moisture,

0:33:520:33:55

flap it on top of the fish, cook it all the way down,

0:33:550:33:58

but instead of me turning it now, I'd put it in the oven.

0:33:580:34:01

-You're better off with one of these.

-You can use it for different things,

0:34:010:34:04

like pommes galettes, carrot ribbons and all that stuff,

0:34:040:34:07

if you're into all of that, but we use it for this, really,

0:34:070:34:09

at the restaurants. OK, let's get a fish slice, check the fish.

0:34:090:34:13

And we're just after the colour. remember, this isn't to cook it.

0:34:130:34:16

-Yeah.

-Now that's there, I'm going to add some butter.

0:34:160:34:19

You're picking me a load - and I mean a load of flat-leaf parsley.

0:34:190:34:23

The idea is the sauce is coming down,

0:34:230:34:26

the stock's coming down, that we're using.

0:34:260:34:28

We're going to add a bit of cream to this. This is whipping cream.

0:34:280:34:31

In that goes there, and we're going to take that down by half again.

0:34:310:34:35

I don't use fish stock for this one

0:34:350:34:37

because I think it's a bit too harsh.

0:34:370:34:39

-Right.

-That's looking good.

0:34:390:34:41

Let's get the other side there.

0:34:410:34:43

You notice I'm just trying to get the colour.

0:34:430:34:46

I don't want the butter to go too dark.

0:34:460:34:48

It's all right being a bit noisette, as we say,

0:34:480:34:50

cos it gives it a nutty flavour.

0:34:500:34:53

That goes on there. Hot oven. Very hot oven, OK?

0:34:530:34:56

-And in it goes.

-In the oven, top shelf?

-Thank you, my man.

0:34:560:35:00

-Right.

-There you go.

0:35:000:35:01

Keep that sauce rapid boil.

0:35:010:35:03

Quick tidy-up, get rid of this stuff.

0:35:030:35:05

And I've got some heritage tomatoes.

0:35:050:35:07

I'm not really going to do a lot to them.

0:35:070:35:09

Can you lose that pan for me, James?

0:35:090:35:11

Just going to wash my hands off.

0:35:110:35:13

I mentioned your foodie empire.

0:35:130:35:14

You've got another place, this smaller restaurant, have you?

0:35:140:35:19

We've got Tanners,

0:35:190:35:21

which we're at the start of our 15th year,

0:35:210:35:24

which, you know, is brilliant.

0:35:240:35:27

I'm really proud of that fact.

0:35:270:35:28

And we've got the Barbican Kitchen brasserie.

0:35:280:35:31

We've just extended that and put

0:35:310:35:33

another 23-cover room onto it as well.

0:35:330:35:36

We're using it for theme nights and stuff like that.

0:35:360:35:39

-We're doing a Mexican night soon.

-A Mexican night?

-Yeah, why not?

0:35:390:35:42

It's very different. The brasserie is very different

0:35:420:35:45

-from the main restaurant as well.

-That's all right.

0:35:450:35:47

-Just stuff like that.

-Do you go in fancy dress?

0:35:470:35:50

-Why not?

-You can get that on shopping channels as well!

0:35:500:35:54

Get myself one of those wrestler masks. That would be cool!

0:35:540:35:57

So, we've got a selection of heritage tomatoes.

0:35:570:35:59

I'm not doing a lot to them, as you can see.

0:35:590:36:01

Just random slices. They've all got different flavours.

0:36:010:36:05

I love this kind of thing. They're very current

0:36:050:36:08

and they've been around, obviously, for years

0:36:080:36:10

and they've got great different flavours.

0:36:100:36:12

So, just to enhance that, I'm going to use the addition

0:36:120:36:15

of a touch of sea salt and some olive oil

0:36:150:36:18

put them in, just as the fish finishes.

0:36:180:36:21

This is where it gets noisy, everyone.

0:36:210:36:23

-BLENDER WHIRRS

-What James has done...

0:36:230:36:26

The sauce base has gone in

0:36:260:36:28

and he's going to bang in loads, I mean loads, of flat-leaf parsley

0:36:280:36:32

to get a vibrant green sauce.

0:36:320:36:34

There you go. OK.

0:36:360:36:38

-Yes, next?

-OK, cool.

0:36:380:36:40

So, this recipe, as well, with the fennel and everything...

0:36:400:36:44

Fish and fennel - classic in French cookery as well.

0:36:440:36:48

I remember it when I was learning - fish and fennel.

0:36:480:36:50

It's a different way. It's a bit of a twist as well.

0:36:500:36:53

This recipe is picked up from one

0:36:530:36:55

out of the new book that I've got out at the moment.

0:36:550:36:58

-That's the new book you've got out.

-That'll be the new book, James.

0:36:580:37:02

So, what about these tomatoes, these heritage tomatoes?

0:37:020:37:06

Heritage/ heirloom tomatoes, as well.

0:37:060:37:08

-What type have you got here?

-They've been around for centuries.

0:37:080:37:11

-What type have you got?

-Different ones.

0:37:110:37:13

Golden plum. What was the one you said, the red one you said?

0:37:130:37:17

-I asked YOU.

-There's a green one.

0:37:170:37:18

-No, the green one is Dorothy. The green one's called Dorothy.

-Dorothy?

0:37:180:37:23

Yeah, it is. I don't know who Dorothy was.

0:37:230:37:26

-Is it called Dorothy?

-Yeah, I think so.

0:37:260:37:29

Into the oven, just to warm them through.

0:37:290:37:32

That's olive oil and sea salt only.

0:37:350:37:37

Check this sauce out. See what I mean about the colour?

0:37:370:37:40

And also that irony taste that we want with it.

0:37:400:37:42

Look at this.

0:37:420:37:44

-We're not going to pass it.

-Yum.

0:37:440:37:46

You use the body of the garlic and shallot and parsley and everything

0:37:460:37:49

to actually bring it together and make it.

0:37:490:37:51

I think we've got the sauce there. It's very green.

0:37:510:37:54

That's the key to putting the parsley in at the last minute.

0:37:540:37:57

-Exactly.

-Happy with that?

-Very much so.

0:37:570:38:00

Just a tiny bit of lemon

0:38:000:38:02

because the rest of the lemon will go over the fish at the end.

0:38:020:38:05

You mentioned your book.

0:38:050:38:06

It's all about putting twists on classical dishes, is that right?

0:38:060:38:09

Yeah, and also hitting the spots. A little thing for kids,

0:38:090:38:12

also, there's vegetarian recipes,

0:38:120:38:15

15 vegetarian recipes in there as well,

0:38:150:38:17

fish dishes, meat dishes, stuff that's quick to cook at home,

0:38:170:38:20

or something more elaborate for a dinner party.

0:38:200:38:23

But based on old classics but just with a certain little twist.

0:38:230:38:27

-So, you're just warming the tomatoes up.

-That's all I want.

0:38:270:38:30

-And the tomatoes will be out at room temp anyway.

-Yeah.

0:38:300:38:34

Right, the fish, just give it a little check.

0:38:340:38:36

It's only two small, very thin fillets.

0:38:360:38:39

-It's just cooked through, just.

-Yeah.

0:38:390:38:42

These, I didn't really want to put anything on them, to be honest,

0:38:420:38:46

because I just think the flavours of them speak for themselves,

0:38:460:38:49

especially old Dorothy there, our favourite.

0:38:490:38:52

And... As long as they've softened...

0:38:520:38:56

I grow quite a few tomatoes in my greenhouse,

0:38:560:38:59

but I don't grow one called Dorothy.

0:38:590:39:01

But these ones - heritage, heirloom, that kind of thing -

0:39:010:39:04

it dates back from Victorian times

0:39:040:39:05

when they're trying different varieties of tomato.

0:39:050:39:08

-And a lady called Dorothy did it.

-Apparently.

0:39:080:39:11

And different ways of growing them. I think Dorothy rocks!

0:39:110:39:14

I think you're making it up, to be honest.

0:39:140:39:17

-Anyway, moving on.

-Probably IS one called Dorothy.

-Honestly, it is.

0:39:170:39:21

Right, fish goes on the top. And then this beautiful sauce.

0:39:210:39:26

If you boil it, you're going to lose the colour.

0:39:260:39:29

-Yeah.

-So, it's just warmed.

0:39:290:39:31

So, you can do it in a blender, but, literally, passing it

0:39:310:39:34

the last minute when it's still warm.

0:39:340:39:36

Exactly that. And also, notice I didn't load it up

0:39:360:39:40

with loads of butter, like some people would do.

0:39:400:39:42

Anyway...

0:39:440:39:46

-You haven't seen the next dish I'm about to do.

-Yeah.

0:39:460:39:49

I just think this eats beautifully.

0:39:490:39:51

It's fresh, it's clean flavours, and the fennel pollen...

0:39:510:39:54

It would be interesting to see what you think about it.

0:39:540:39:57

But that is my brill wrapped with spaghetti potato,

0:39:570:40:01

heritage tomatoes and classic parsley sauce.

0:40:010:40:04

Dorothy would be very happy.

0:40:040:40:06

-Good.

-Looks fantastic. Looks great. See what it takes like.

0:40:120:40:16

-That looks amazing.

-Dive into that.

-Wow!

-Tell us what you think of that.

0:40:160:40:20

The key to that... I mean, the colour of that is so vibrant.

0:40:200:40:23

Often, when you do a pea soup with parsley,

0:40:230:40:25

you want to get that nice colour.

0:40:250:40:27

You don't want to heat it up again.

0:40:270:40:29

You'd lose the colour in it

0:40:290:40:31

and that's the last thing you want.

0:40:310:40:33

You want the fish to be just cooked through,

0:40:330:40:36

so it doesn't go too soft.

0:40:360:40:37

And the potatoes, you want the firmness, different textures.

0:40:370:40:41

-Mm.

-It's really good?

-Is that a sea fish or a river fish?

0:40:410:40:45

-Sea.

-Sea fish, yeah.

0:40:450:40:47

Brill. You can get it in supermarkets.

0:40:470:40:50

-It's starting, these...

-This time of year I'm getting a lot of it.

0:40:500:40:54

And also, turbot would be fantastic.

0:40:540:40:56

You could do it with lemon sole fillet as well.

0:40:560:40:59

And with a thick or round fish fillet,

0:40:590:41:01

-You'd cook it for a bit longer.

-Yeah.

0:41:010:41:03

-Happy with that?

-I can't stop.

0:41:030:41:06

But you need one of those fancy machines.

0:41:060:41:08

Or a grater. It is harder with a grater.

0:41:080:41:10

What do you think of the fennel pollen?

0:41:100:41:12

-Delicious. It's really subtle.

-It's got a certain sweetness to it.

0:41:120:41:16

-So fresh.

-And with the tomatoes as well.

0:41:160:41:19

So, I can confirm that James Tanner is actually correct.

0:41:230:41:26

They are called Dorothy's green tomatoes. Who knew?

0:41:260:41:29

Right, now time to join Keith Floyd on his adventures in Italy.

0:41:290:41:33

Here's one of me, Hector,

0:41:370:41:39

purring through the beautiful countryside of Tuscany

0:41:390:41:41

to this little town called Castellina di Chianti.

0:41:410:41:45

But in one sense it could be anywhere in Italy.

0:41:460:41:49

Why? Because it's now midday and the streets are deserted.

0:41:490:41:52

Not a soul to be seen - doubtless all tucked up in restaurants,

0:41:540:41:58

tucking in to lunch.

0:41:580:41:59

Quite right, too. But let's have a look in here.

0:41:590:42:02

HE MOUTHS

0:42:030:42:05

This is where the action is - in the restaurants.

0:42:060:42:10

Lunch in Italy is a serious business.

0:42:100:42:12

It's the main occasion of the day.

0:42:120:42:14

None of this making do with a sandwich for them.

0:42:140:42:16

These people know what they're about.

0:42:170:42:20

They cook and serve, and they chop and trim,

0:42:270:42:31

just like the experts they are.

0:42:310:42:33

No junk food or fast meals here.

0:42:380:42:41

I was so impressed with the place

0:42:510:42:53

and so inspired by the lunch I'd had in the restaurant,

0:42:530:42:55

I brought the crew back so I could cook something

0:42:550:42:58

in the sunny little square in the shadow of the church,

0:42:580:43:01

and under the watchful and amused gaze of the local inhabitants,

0:43:010:43:05

who clearly thought me loopy for setting up my stall here.

0:43:050:43:09

All sensible people should be inside in the kitchen, shouldn't they?

0:43:090:43:14

Right, that's my pigeon livers chopped.

0:43:200:43:23

This is another of those gutsy, peasanty,

0:43:230:43:26

smashing winter-warming Tuscany dishes,

0:43:260:43:29

this time with pigeons.

0:43:290:43:30

Not the pigeons from St Mark's Square in Venice, I hasten to add,

0:43:300:43:33

but plump natural little pigeons that live here in the countryside,

0:43:330:43:37

feeding on grapes and corn and things like that.

0:43:370:43:39

So this is what we've got, Denis. Fat, plumptious pigeons, OK.

0:43:390:43:43

Some finely chopped onion, some Chianti Classico,

0:43:430:43:47

which I prefer drinking when it's young. '91, '92 - splendid years.

0:43:470:43:51

Some sage, some parsley,

0:43:510:43:53

some chopped garlic, chopped celery,

0:43:530:43:56

tomato puree, chicken or pigeon or game stock,

0:43:560:43:59

and, as I said, the lovely livers which will later enrich the dish.

0:43:590:44:04

Right, so what we have to do...

0:44:040:44:06

Olive oil into the already warm pan - that's very important indeed,

0:44:080:44:11

a little bit of wine into the glass,

0:44:110:44:13

because - I've often said it - if it's not good enough to drink,

0:44:130:44:17

it's not good enough to cook with, so you'd better try it first.

0:44:170:44:21

And it's excellent. It's also 12 o'clock,

0:44:210:44:24

so there'll be lots of bells. They do that in Italy.

0:44:240:44:27

The sound man's really good at getting them. He's called Echo.

0:44:270:44:30

So, phase one, stuff our little pigeons with some sage,

0:44:300:44:34

like so. And the other one, too.

0:44:340:44:36

-CHURCH BELLS RING

-These bells won't matter.

0:44:360:44:39

You can't just stop because bells start ringing everywhere.

0:44:390:44:42

Salt and pepper on each one, like so.

0:44:420:44:45

And then over to here, we pop them in the pot...

0:44:450:44:49

..roll them around in the oil...

0:44:510:44:53

..and let them slowly, slowly take colour.

0:44:540:44:57

Right, turn that up to maximum, now we've got that.

0:44:570:45:00

BELLS CONTINUE TO RING

0:45:000:45:02

Next phase - never mind the bells -

0:45:020:45:04

are some onions which go in, finely chopped onions.

0:45:040:45:07

Stir those around as well.

0:45:100:45:12

Then some celery, finely chopped celery.

0:45:120:45:17

The reason these programmes, this time, are so brilliantly organised

0:45:170:45:21

is that, luckily, this time I have my wife helping me.

0:45:210:45:24

While I was driving around the countryside, looking at vineyards,

0:45:240:45:27

she was here, sweating away,

0:45:270:45:28

chopping things up beautifully, like real cooks should do.

0:45:280:45:31

So, some garlic into there.

0:45:310:45:33

And we'll just let that sweat down for a second or two

0:45:390:45:43

till they take on a bit of colour.

0:45:430:45:45

And then we add some excellent stock...

0:45:470:45:51

..like so.

0:45:540:45:55

Another dollop of stock.

0:45:550:45:58

As I've said... Back to me, Denis, for a second.

0:45:590:46:02

..they do take a great deal of care here over their food.

0:46:020:46:05

They wouldn't use bouillon cubes and things like that,

0:46:050:46:07

they will be using the livers and every natural ingredient they can.

0:46:070:46:11

Sorry about my hair, but I'm not one of those

0:46:110:46:13

who has a spray fix before we start.

0:46:130:46:15

Then a drop of red wine -

0:46:150:46:18

Chianti, cos we are in the Chianti-producing region,

0:46:180:46:21

so we add a drop of that.

0:46:210:46:23

OK. Then we add a little bit of tomato puree.

0:46:250:46:29

Stir that in.

0:46:310:46:33

And then, finally, we add our very finely chopped pigeon livers

0:46:350:46:41

which will give it a richness and a subtlety of flavour

0:46:410:46:45

that will be quite exceptional when it's all cooked.

0:46:450:46:49

That's just the first phase of the dish, so the lid goes on.

0:46:490:46:53

The lid goes on.

0:46:530:46:55

That simmers away for probably, I'd say,

0:46:550:46:58

about three-quarters of an hour.

0:46:580:47:00

Then we go on to the next phase.

0:47:000:47:02

Hmm, delicious! It's really good, this wine.

0:47:090:47:13

Anyway, 45 minutes have passed. Let's see how we're getting on.

0:47:130:47:17

Ah, Denis, a loving, fat close-up in there. That looks good to me.

0:47:190:47:23

That looks very good. The pigeons are golden, the sauce is rich.

0:47:230:47:27

Let me just taste it to see if it's OK.

0:47:270:47:30

Which it is. Splendid. So, on to phase two.

0:47:340:47:37

Phase two, we take the pigeons out...

0:47:370:47:40

..and keep them warm in this earthenware pot...

0:47:410:47:44

..with a little of this wonderful, rich, giblet-flavoured sauce.

0:47:480:47:54

So, we'll have a bit of that.

0:47:540:47:55

OK, that will stay warm, simmering gently away.

0:48:010:48:04

Now, next phase.

0:48:040:48:06

And this is a Tuscany form of risotto, very interesting.

0:48:060:48:10

You have to realise that I learn these things

0:48:100:48:12

seconds before the camera turns over,

0:48:120:48:14

so this, to me, is a learning day today, and a very exciting one,

0:48:140:48:17

because we're going to add the rice

0:48:170:48:18

into this wonderful, rich pigeon stock...

0:48:180:48:22

..like so.

0:48:250:48:27

Then, to make it creamy and superb,

0:48:280:48:32

we're going to add a splendid knob of butter...

0:48:320:48:35

..like so.

0:48:370:48:39

Let that melt and cook away.

0:48:400:48:43

All you need to do at this stage

0:48:430:48:44

is bring the stock or the sauce to the boil,

0:48:440:48:49

then the second it's come to the boil,

0:48:490:48:51

turn it right back, so the rice cooks in the...

0:48:510:48:54

What's the word? ..the residual heat.

0:48:540:48:57

"Residual heat" - that's one for those

0:48:570:48:59

who like to show I know words of more than one syllable!

0:48:590:49:03

The rice should have absorbed all of the wonderful juices

0:49:090:49:12

and be quite well cooked. Let's have a look and see.

0:49:120:49:14

That's what we're looking for. We've got it.

0:49:180:49:20

One more thing to add to that now is the cheese -

0:49:200:49:23

the grated, hard, sheep's cheese of the region.

0:49:230:49:27

You'll be making this in England or America,

0:49:270:49:29

so just use sheep's cheese.

0:49:290:49:31

Don't worry about the actual name of the sheep.

0:49:310:49:33

Right, that's quickly absorbed into the juices and into the cheese.

0:49:450:49:50

So we'll present the dish now. Hold on.

0:49:500:49:52

First thing...rice on to the plate.

0:49:520:49:57

It's a risotto.

0:50:010:50:04

I'll say that again. It is a RISOTTO!

0:50:040:50:06

Cos you forget, you know. And down to here...

0:50:080:50:11

This is what we do in kitchens. You always clean the plates.

0:50:120:50:15

Especially when your head's down, you have to speak up.

0:50:150:50:17

It's Teach Yourself How To Make Cookery Programmes On Television.

0:50:170:50:21

Very hard to do indeed.

0:50:210:50:22

Next thing, we add the pigeons.

0:50:220:50:25

There's nothing I can do about my shadow here.

0:50:260:50:29

Everywhere I go, I get a shadow in the thing.

0:50:290:50:31

The pigeon goes on there, like so.

0:50:310:50:33

ENGINE ROARS

0:50:330:50:35

The next one goes on. That's a Mobylette going home to lunch.

0:50:350:50:38

That's what they do here in Italy.

0:50:380:50:40

And then...

0:50:420:50:43

..our final thing.

0:50:450:50:47

I'm doing this in a very curious way

0:50:480:50:49

to try and get the lovely sunlight on to the food, you see.

0:50:490:50:52

The rich sauce...

0:50:520:50:54

..goes over the top...

0:50:580:51:00

..of the pot-roasted pigeons

0:51:010:51:04

with Chianti Classico, the giblets, the rice,

0:51:040:51:08

the shadow of the ladle across the plate,

0:51:080:51:11

the shadow of the church in the cameraman's eyes.

0:51:110:51:14

Poetry, food and Tuscany almost in motion!

0:51:140:51:18

There's so much to see as you drive through Tuscany,

0:51:260:51:29

with its rolling, silvery-green hills,

0:51:290:51:31

sloping vineyards and, every few kilometres,

0:51:310:51:34

another ancient hill-top town.

0:51:340:51:37

And since it's Sunday, my day off, I think I'll play tourists!

0:51:370:51:41

HE PLAYS TUNE ON BOTTLES

0:51:420:51:45

APPLAUSE

0:53:010:53:05

Great fun indeed, but it was time to move on.

0:53:080:53:11

On these long drives, though,

0:53:130:53:15

one has to stop occasionally when nature calls.

0:53:150:53:17

And what better excuse to get some fresh mountain air

0:53:180:53:21

and have a light snack?

0:53:210:53:23

Hundreds of years ago, when I was a kid,

0:53:250:53:28

one of my favourite school dinners had white haricot beans in them.

0:53:280:53:31

And here, in Tuscany, they're very fond of haricot beans as well.

0:53:310:53:34

A smashing substantial lunch or a late breakfast,

0:53:340:53:37

especially when you've been walking in the fresh air and having fun,

0:53:370:53:40

is, quite simply, coarsely-ground, fried sausages,

0:53:400:53:43

lovely, beautiful, thick pork sausages fried in olive oil.

0:53:430:53:47

You add to that a couple of cloves of garlic.

0:53:470:53:51

Stir that round so the oil gets a good garlicky flavour.

0:53:510:53:54

Then you add some sage,

0:53:540:53:56

which they're very fond of around here as well.

0:53:560:53:59

Then, quite simply, some fresh, uncooked tomato sauce.

0:53:590:54:04

That goes in like that.

0:54:050:54:07

And that's just tomatoes that have been blanched in boiling water,

0:54:090:54:13

skinned and then crushed up.

0:54:130:54:15

Absolutely smashing things. Turn the gas up to maximum...

0:54:160:54:19

..like so, and then add a few spoonfuls

0:54:210:54:25

of cooked, white flageolets,

0:54:250:54:27

just cooked in chicken stock or water

0:54:270:54:30

with a bit of olive oil and salt.

0:54:300:54:32

Let that bubble away for about ten minutes, just until it's hot.

0:54:340:54:38

And you could feed your friends, if you have any,

0:54:380:54:42

or a film crew like I've got to put up with all day.

0:54:420:54:45

They'll probably eat all of this in a minute.

0:54:450:54:48

Just let that bubble, bubble, bubble.

0:54:480:54:50

Although it looks very similar to the sort of thing you can buy

0:54:520:54:56

in your local nine till nine o'clock shop at home in a tin,

0:54:560:55:00

I can assure you the olive oil and the lovely pork sausages

0:55:000:55:03

make it taste quite different from that wonderful product

0:55:030:55:06

that we all love and know so well.

0:55:060:55:09

There.

0:55:090:55:11

It's like a Tuscan sunset!

0:55:110:55:13

Great stuff from Keith there.

0:55:230:55:25

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

0:55:250:55:27

at some of the best recipes from the Saturday Kitchen archives.

0:55:270:55:30

Still to come on today's show,

0:55:300:55:31

Atul Kochhar and Ken Hom battle it out

0:55:310:55:34

for the glory of the omelette challenge,

0:55:340:55:36

Rachel Allen is here with a delicious lamb dish.

0:55:360:55:39

She pan-fries lamb cutlets and makes a mash with chickpea,

0:55:390:55:42

caramelised onions and smoked paprika,

0:55:420:55:44

and serves with a red wine sauce.

0:55:440:55:46

And finally, actor and comedian Mathew Horne faces

0:55:460:55:49

his food heaven or his food hell.

0:55:490:55:51

Did he get his food heaven, whole baked sea bream with a baby spinach,

0:55:510:55:54

new potato and parsley salad, or his food hell,

0:55:540:55:56

mini pavlovas with vanilla cream and strawberry sauce?

0:55:560:56:00

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

0:56:000:56:02

Now time for a TV cookery legend. It's the amazing Madhur Jaffrey.

0:56:020:56:08

Madhur Jaffrey, great to have you on the show.

0:56:080:56:10

It's been so long, over a year since we've last seen you.

0:56:100:56:13

-Has it been that long?

-It is.

-I can't remember.

0:56:130:56:15

-But I feel it was yesterday, yeah.

-There you go.

0:56:150:56:19

-What are we cooking?

-We're starting with jalfrezi.

0:56:190:56:22

-Jalfrezi.

-That Bengali-Anglo-Indian wonderful dish.

0:56:220:56:25

We're going to start right away. So, I'm going to chop an onion.

0:56:250:56:29

If you would like, you can cut up the potato for me.

0:56:290:56:32

Do something, if you would like? OK, I can do that.

0:56:320:56:34

-Yes, please. Oh, the wrong thing.

-DO you want a little knife?

0:56:340:56:38

Yeah, this is fine, this is fine.

0:56:380:56:40

-OK.

-OK. I think this may be too big an onion,

0:56:400:56:42

but we'll take what we can get here.

0:56:420:56:45

You want me to do the beef? I'll do the beef.

0:56:450:56:46

-All right, you can do the beef.

-This is already pre-cooked beef.

0:56:460:56:50

This is... You can do this with leftover beef.

0:56:500:56:53

You can do this with leftover lamb - that's fine, too.

0:56:530:56:56

Any of these will do, but you can make it fresh.

0:56:560:56:58

If you have nothing else, you can cook some beef,

0:56:580:57:01

just the amount you need. And you can even boil it.

0:57:010:57:04

In India, very often, they will boil it with a little salt

0:57:040:57:07

and then proceed with the dish.

0:57:070:57:10

Has jalfrezi always got meat in it? Or can it sometimes have fish?

0:57:100:57:13

No, no. Actually, it always has meat in it.

0:57:130:57:16

It's leftover meat, traditionally, with spices.

0:57:160:57:19

But you can add potatoes.

0:57:190:57:22

The variation here is the potatoes and that makes such a difference.

0:57:220:57:27

That's what we're going to do. OK.

0:57:270:57:28

And, of course, the spices which we use in India,

0:57:280:57:31

and everybody uses the spices,

0:57:310:57:33

whether you're Indian or Anglo-Indian or whatever -

0:57:330:57:37

if you live in India, you're sucked into this wonderful world of spices.

0:57:370:57:40

-Yeah.

-All right. I'm going to put this here.

0:57:400:57:42

-You're using oil. Could you use ghee with that or not?

-No, no.

0:57:420:57:45

-You don't want to get fat.

-LAUGHTER

0:57:450:57:47

-You don't use ghee.

-You don't want to get fat?

-No, no.

0:57:470:57:50

So, now...all right, you put in...

0:57:500:57:53

-Speak for yourself!

-LAUGHTER

0:57:530:57:55

-What's in there?

-Cumin seeds.

-Cumin seeds.

0:57:550:57:58

That's what's going to give it the flavour, plus the chilli.

0:57:580:58:01

Meanwhile, the cumin seeds sizzle for five seconds...

0:58:010:58:03

This is what lots of people don't do - they don't toast the spices.

0:58:030:58:06

Right - you have to let them sizzle.

0:58:060:58:08

They turn slightly brown and exciting.

0:58:080:58:11

Now you put in the onions.

0:58:110:58:13

And I will put in the potatoes as soon as...

0:58:150:58:18

As soon as I've done them. I'm doing my best.

0:58:180:58:21

No, you haven't started on the potatoes.

0:58:210:58:24

LAUGHTER

0:58:240:58:26

-You're on the wrong vegetable right now.

-Oh, right - sorry.

0:58:260:58:30

LAUGHTER

0:58:300:58:32

-All right.

-I'm doing them now. Potato - this is precooked potato.

0:58:320:58:35

Yeah, this is boiled potatoes. The chillies...

0:58:350:58:38

Now, if people are not very used to green chillies, get them very fine.

0:58:380:58:43

Yeah.

0:58:430:58:45

You put the seeds in, the lot?

0:58:450:58:47

Oh, yes - we never throw away the seeds.

0:58:470:58:49

What's the point of a chilli if you don't eat the seeds?

0:58:490:58:52

-All right.

-Precisely.

0:58:520:58:54

That's what I've been trying to tell everybody for years, see?

0:58:540:58:57

I'll start stirring that.

0:58:570:58:59

Don't they, in Indian cooking, use a lot of onions, or not?

0:58:590:59:02

-Is that just...?

-No, no. There are dishes without onions.

0:59:020:59:04

There are whole groups of people that don't eat onions and garlic.

0:59:040:59:08

Some people like onions in some things.

0:59:080:59:10

You don't put onions in a lot of vegetables,

0:59:100:59:12

but you do very often with meat.

0:59:120:59:15

-All right.

-So, whereabouts is this from in India? What region?

0:59:150:59:18

It's really from Bengal. It's the Anglo-England community in Bengal.

0:59:180:59:22

Our dishes are very specific to specific areas,

0:59:220:59:25

specific people,

0:59:250:59:26

and this is really an Anglo-Indian dish from Calcutta, actually.

0:59:260:59:31

-All right.

-So, this is precooked potato.

0:59:310:59:33

Precooked diced potato and chillies

0:59:330:59:36

and I'm going to let the whole thing brown a bit in this oil.

0:59:360:59:42

-And I'm using...

-You want me to do the...?

0:59:420:59:45

You can start the squash or the broccoli.

0:59:450:59:48

-HE COUGHS

-In a hot pan.

-Yeah.

0:59:480:59:50

The chilli - ah, it's lovely, clears the head. Wonderful!

0:59:500:59:55

LAUGHTER

0:59:550:59:57

-You see? It's clearing the head.

-It's clearing a lot of things!

0:59:571:00:00

What's going in here, this stuff?

1:00:001:00:02

-Er, yes - you've got oil in there?

-Yes, that's oil.

1:00:021:00:04

So, it's mustard seeds and asafoetida.

1:00:041:00:08

-Which is...?

-Asafoetida is...a resin,

1:00:081:00:12

and it's like truffles or garlic, if you want to get more mundane,

1:00:121:00:18

but it has that extra depth and aroma, which we love in India.

1:00:181:00:22

So that's going in there. Then the idea is we brown this off, first?

1:00:221:00:26

Brown it for a few minutes

1:00:261:00:28

-and then we can just let it cook till it's soft.

-OK.

1:00:281:00:32

Now, I mentioned actress, TV cook, everything.

1:00:321:00:37

You're bringing out books as well as films.

1:00:371:00:39

Tell us about your latest book.

1:00:391:00:41

This is from my latest book, by the way - Curry Easy.

1:00:411:00:44

-Funny, that(!)

-LAUGHTER

1:00:441:00:47

-It's everything made easy for you, you know?

-Yes, thank you!

1:00:471:00:50

So you can do it with great convenience

1:00:501:00:53

and anybody else can do it.

1:00:531:00:54

So, I picked dishes from India that are simple to make,

1:00:541:00:58

very simple, like this.

1:00:581:01:00

-People think Indian food... It is complicated, or...?

-No.

1:01:001:01:04

No, it can be, like French food can.

1:01:041:01:07

You can take two days to make a dish

1:01:071:01:09

and you can take ten minutes to make a dish.

1:01:091:01:12

Like coq au vin, you see?

1:01:121:01:14

Coq au vin? No, no, no, not coq au vin.

1:01:141:01:18

All right, so I've let this brown a little bit,

1:01:181:01:21

now I'm going to put all the diced meat.

1:01:211:01:24

Now, I've got my spices in there.

1:01:241:01:26

I'm just going to put a little bit of water in here.

1:01:261:01:28

-A touch of water in there?

-Yeah, yeah.

1:01:281:01:30

You have to put enough water to let it cook.

1:01:301:01:33

-Then just cook that.

-Yeah. So, now, this...

1:01:331:01:35

You go on stirring this. I will add salt and pepper to this.

1:01:351:01:40

It doesn't need anything else, you see?

1:01:401:01:43

It's one main spice, which is cumin, and that's it,

1:01:431:01:46

so...not every Indian food has 20 spices.

1:01:461:01:50

People are mistaken when they think that.

1:01:501:01:53

All right, salt and pepper.

1:01:531:01:55

Now, I've got my broccoli here. You want this cut up into florets?

1:01:551:01:58

-Yes.

-Yeah? So, apart from your cookbooks and bits and pieces,

1:01:581:02:01

you're still doing films?

1:02:011:02:03

-I'm still doing films.

-Yeah.

-I had a film come out in August.

1:02:031:02:07

I have a film coming out in November.

1:02:071:02:09

This is a good year for me - one book, two films.

1:02:091:02:13

One book, two films. But you still do a lot of writing as well.

1:02:131:02:16

I still do a lot of writing.

1:02:161:02:18

I write for magazines and newspapers.

1:02:181:02:20

Um...you know, that goes on.

1:02:201:02:23

All right. So, now, the secret is to just let it sit around and brown.

1:02:241:02:29

So what have we got here? This is for the broccoli.

1:02:291:02:32

The broccoli has mustard seeds, cumin seeds and asafoetida,

1:02:321:02:37

the same wonderful spice.

1:02:371:02:38

By the way, this spice comes from Afghanistan,

1:02:381:02:42

so if there's too much war there, we'll stop getting it,

1:02:421:02:44

so we better not have war.

1:02:441:02:46

-That's a good excuse!

-That's my dream - for no war.

1:02:461:02:51

There we go. Big pot - in goes the broccoli, like that.

1:02:511:02:55

-Yeah. Now...

-And the secret is - particularly like Chinese food -

1:02:551:02:58

you don't add too much oil. You just add a touch of water.

1:02:581:03:00

A touch of water, cover, and just let it cook through.

1:03:001:03:03

There you go. So, we'll leave that cooking.

1:03:031:03:06

And we leave this cooking.

1:03:061:03:08

-You've got coriander in there.

-I'm going to put coriander,

1:03:081:03:10

then you have to put salt, sugar and chilli powder.

1:03:101:03:14

Salt, sugar, chilli powder. That's going in the...?

1:03:141:03:16

So, it's slightly sweet, slightly sour.

1:03:161:03:19

It's going to get sour from the yoghurt,

1:03:191:03:21

which we'll put in at the end.

1:03:211:03:23

If people haven't got butternut squash,

1:03:231:03:25

could they use courgettes, or any other type of veg?

1:03:251:03:27

Yes, yes - any pumpkin-y thing. Anything that's in that family.

1:03:271:03:32

You can use pumpkin. In fact, in Bangladesh,

1:03:321:03:34

where this dish is from, they would use pumpkin.

1:03:341:03:37

-Right.

-So, when it's done, when it's tender,

1:03:371:03:41

you put in the yoghurt,

1:03:411:03:42

and you stir it about till the yoghurt just disappears.

1:03:421:03:46

OK. So, the idea is we just get a bit of colour on the broccoli.

1:03:461:03:50

So, what's next for Madhur, then? What's next on the cards for you?

1:03:501:03:53

Are you going to do more filming or...?

1:03:531:03:55

I'm going to do more filming. I'm hoping to start another cookbook.

1:03:551:04:01

In fact, it's in the works, actually.

1:04:011:04:03

I never stop. There's always one in the oven.

1:04:031:04:05

Where do you base yourself, now? Where do you base yourself?

1:04:051:04:07

I'm in New York. I'm in New York.

1:04:071:04:09

I live in the Village, which is the southern end

1:04:091:04:12

of the island of Manhattan.

1:04:121:04:14

See what I'm doing? I'm sort of slightly mashing it up.

1:04:141:04:18

It's really going to be yummy.

1:04:181:04:20

And I let a crust form at the bottom.

1:04:201:04:22

-So, it is like a hash sort of thing.

-It's a real hash.

1:04:241:04:27

And you can have it with just a little ketchup.

1:04:271:04:31

Or you can have it with these vegetables.

1:04:311:04:33

A fried egg on the top.

1:04:331:04:34

Or a fried egg on the top, or poached egg on the top.

1:04:341:04:38

It's wonderful.

1:04:381:04:39

Right, so I'm nearly there with our...

1:04:411:04:43

This cooked straightaway, this squash. It's quite simple.

1:04:431:04:47

So, I put the sugar, the salt and the chilli in there.

1:04:471:04:49

-OK, now you put the yoghurt.

-A bit of yoghurt.

1:04:491:04:52

And stir it in until it disappears.

1:04:521:04:55

And then put the green coriander.

1:04:551:04:58

And this is eaten as a kind of relish,

1:04:581:05:00

so you have it with other foods,

1:05:001:05:02

because it provides a chutney-like, wonderful taste.

1:05:021:05:06

-This could be hot or cold, then, I suppose.

-Yeah, exactly.

-Right.

1:05:061:05:10

I always like to taste things, just to make sure there's enough salt.

1:05:121:05:16

Mm...

1:05:191:05:21

Good?

1:05:211:05:22

Yummy.

1:05:221:05:24

-There you go.

-Mm. I would put a little more salt.

1:05:241:05:27

-Would you like to taste it?

-I always like more salt.

1:05:271:05:31

-I did it for you, actually.

-Thank you.

1:05:311:05:33

You always say, "Not enough salt."

1:05:341:05:36

HE COUGHS

1:05:361:05:37

-Whoa! Bit of a kick, isn't there?

-Yeah.

1:05:391:05:42

Green chillies provide the kick.

1:05:421:05:44

-COUGHING:

-No, it's fine.

1:05:441:05:46

-LAUGHTER

-I hope you're all right.

1:05:461:05:48

-It's lovely, yeah.

-For you, less green chillies, next time.

1:05:481:05:52

It's great. Right, a bit of this on the side? Where do you want this?

1:05:521:05:56

In fact, don't tell me. Where do you want it?

1:05:561:05:59

-Just here.

-There?

-There.

1:05:591:06:01

-All right. That's good.

-Bit of that.

1:06:011:06:04

And then we can have the broccoli here.

1:06:041:06:07

OK, I'll do that.

1:06:071:06:10

This could be the new cooking programme.

1:06:121:06:15

-OK.

-There you go.

-And then that along there.

1:06:151:06:17

-What, you want me to plate that one as well?

-Yes.

-All right.

1:06:171:06:21

You have the big reach.

1:06:211:06:22

Fair enough. Do we need to put anything else in there?

1:06:221:06:25

-No.

-Coriander?

-Oh, yeah, sure.

1:06:251:06:28

This is always good. You know why we do it?

1:06:281:06:31

It's full of vitamins, that's why we do use all this coriander.

1:06:311:06:35

Like you said, just fried off in oil,

1:06:351:06:37

don't need to use any of that ghee?

1:06:371:06:39

No, no, no.

1:06:391:06:40

No, we don't.

1:06:401:06:42

LAUGHTER

1:06:421:06:43

Remind us what that is again.

1:06:431:06:45

MADHUR LAUGHS

1:06:451:06:46

-Remind us what that is again.

-All right, this is done.

1:06:461:06:50

-Yeah, remind us what it is, again.

-Oh, what is it?

1:06:501:06:52

People are just waking up.

1:06:521:06:54

Good morning!

1:06:541:06:55

Jalfrezi, this is jalfrezi.

1:06:551:06:57

Jalfrezi, without butter - but you can use it, possibly,

1:06:571:07:00

-when she's not looking.

-No ghee.

1:07:001:07:02

Lovely! Right, over here. Have a seat over here, Madhur.

1:07:071:07:10

-OK.

-There you go. This is for you.

-Thank you.

-There you go.

1:07:101:07:14

-Jalfrezi for breakfast. There you go.

-Lovely!

1:07:141:07:18

Your first cooking programme -

1:07:181:07:20

blow your socks off when you have jalfrezi for breakfast.

1:07:201:07:23

-Dive in to that, tell us what you think.

-Goodness.

1:07:231:07:25

-Like you say, that butternut squash, you can have that hot or cold.

-Yes.

1:07:251:07:29

With cold meats, stuff like that?

1:07:291:07:30

-Exactly.

-Mm!

1:07:301:07:32

It is hot and spicy, isn't it?

1:07:321:07:34

-I love chilli, though.

-Ah!

-Try some of that stuff.

1:07:341:07:37

But it is...has got a little kick in there,

1:07:371:07:40

-those little green chillies.

-Mm... It's so light as well, though.

1:07:401:07:43

That's it. If you don't cook it

1:07:431:07:45

in a lot of oil - or GHEE - then it's light.

1:07:451:07:48

-Mm! Oh...

-Happy with that?

-I have to pass it on now!

1:07:481:07:52

Madhur Jaffrey doing a great job of keeping James Martin in check.

1:07:571:08:00

Right, now, time to see Atul Kochhar and Ken Hom

1:08:001:08:02

take on the omelette challenge,

1:08:021:08:04

and I'd recommend getting comfortable,

1:08:041:08:06

as Ken isn't usually that quick.

1:08:061:08:09

Let's get down to business. All the chefs that come on the show

1:08:091:08:12

battle it out against the clock and test how fast

1:08:121:08:14

they can make a simple three-egg omelette.

1:08:141:08:16

I say simple, but Gennaro Contaldo did it in a new record time

1:08:161:08:19

of 16.36 seconds last week, an incredible time.

1:08:191:08:22

-Ken, do you think you can beat it?

-This is my hell.

1:08:221:08:25

-You're down near Watford at the moment.

-I am really down.

1:08:251:08:29

-You don't like this bit, do you?

-I hate it!

1:08:291:08:32

-You're getting back at me.

-Atul, 40 seconds.

1:08:321:08:36

-You've got to do it quicker than that.

-I will try my best.

1:08:361:08:39

-Come on, guys! Come on!

-It's not a race or something.

1:08:391:08:43

We taste them to make sure it's an omelette and not scrambled eggs.

1:08:431:08:46

As usual, from now on, we're going to put clocks on the screens.

1:08:461:08:49

You at home can see it, but these guys can't.

1:08:491:08:52

-Are you ready?

-BOTH:

-Yes.

1:08:521:08:54

After three. Three, two, one. Go.

1:08:541:08:57

Come on, guys.

1:08:571:08:59

GUESTS SHOUT ENCOURAGEMENT

1:08:591:09:01

-Quick as you can, Ken.

-Yes.

1:09:011:09:04

Three eggs, in your own time, Ken.

1:09:061:09:08

In your own time, you know!

1:09:081:09:10

-Come on, Ken.

-You're terrible!

1:09:101:09:13

-You're terrible.

-EastEnders will be on in a minute, hurry up.

1:09:131:09:16

-What have you put in there? Oh, tomatoes! Ah!

-He's cheating!

1:09:221:09:26

It's not, it's my omelette.

1:09:261:09:28

There you go.

1:09:281:09:30

Quick as you can, make sure it's cooked, please.

1:09:301:09:33

GONG SOUNDS

1:09:331:09:34

He's good, he's good!

1:09:341:09:36

Ah! Oh! Disaster!

1:09:361:09:39

LAUGHTER

1:09:391:09:42

I need my wok! I need my wok!

1:09:421:09:44

Take the wok away from him, he's lost.

1:09:441:09:47

GONG SOUNDS

1:09:481:09:50

What is this?

1:09:531:09:55

I made a masala omelette, James.

1:09:551:09:57

-KEN LAUGHS

-You have to say sorry to Ken.

1:09:571:09:59

-Sorry, Ken, did I hit you?

-You did that on purpose!

1:09:591:10:02

I have to say, it didn't make all the difference, but anyway.

1:10:021:10:06

-That's all right. What is this, Ken?

-I don't know!

1:10:061:10:09

-It was duck egg, it took time.

-I'll put you both in.

1:10:111:10:16

-I told you he was feisty today.

-Ken, do you think you did it quicker?

1:10:161:10:22

-No, definitely not.

-You did it quicker. Where are you?

1:10:221:10:27

You can take that back to France and put it on your fridge.

1:10:271:10:30

You did it in 51 seconds...

1:10:301:10:32

-CHEERING

-..which is a pretty reasonable time.

1:10:321:10:35

Just above Prue there. There you go.

1:10:351:10:38

Atul.

1:10:391:10:41

-I don't know.

-He's gone up.

1:10:411:10:44

I'm rubbish at it.

1:10:441:10:45

-You did it...

-Chinese and an Indian guy making omelettes!

1:10:471:10:51

You did it quicker than 40 seconds.

1:10:511:10:53

-You did it quicker than anybody on that board.

-Really?

1:10:531:10:56

-You sound shocked. So am I.

-You did it in 35.84 seconds.

1:10:561:11:01

CHEERING AND APPLAUSE

1:11:011:11:03

-Fantastic!

-Unfortunately, he's still at the bottom.

1:11:031:11:07

Anyway...

1:11:071:11:08

That's actually the fastest I've ever seen Ken do that.

1:11:121:11:15

Right, now, time for Rachel Allen with some lovely lamb.

1:11:151:11:18

Oh, and Rachel, nothing wrong with a big watch, by the way.

1:11:181:11:22

-What are we cooking today?

-I'm going to cook lamb cutlets,

1:11:221:11:24

gorgeous little lamb cutlets

1:11:241:11:26

with a caramelised onion, chickpea, smoked paprika mash.

1:11:261:11:30

-OK.

-So, I've got chickpeas.

-Yeah.

1:11:301:11:32

I've got some balsamic vinegar and some red wine

1:11:321:11:35

for the little reduction at the end, with some chicken stock.

1:11:351:11:37

Onions, garlic, butter, smoked paprika,

1:11:371:11:40

thyme, lemon...

1:11:401:11:42

And, of course, the lamb.

1:11:421:11:44

-You're going to get them on to cook?

-I will actually.

1:11:441:11:46

I'm going to put some oil in the pan.

1:11:461:11:48

-Could you slice the onion, please?

-I will do that.

1:11:481:11:50

Have you got short of sight lately?

1:11:501:11:52

-What?

-Your watch is huge.

1:11:521:11:54

LAUGHTER

1:11:541:11:56

It's just, you know, anyway, right.

1:11:561:11:59

Can you see it OK?

1:11:591:12:00

Don't worry, I shall get your own back, I shall get your own back.

1:12:001:12:03

-I'm just going to season the little lamb cutlets.

-Right.

-There.

1:12:031:12:08

-Pop them into the really nice hot pan.

-There you go.

1:12:081:12:13

Right, so salt and pepper on those.

1:12:131:12:15

-Salt and pepper.

-Nice and quick cooking is the secret of that.

-Yeah.

1:12:151:12:18

And it will only take a few minutes but I want to take them off

1:12:181:12:21

-and still have some time for them to rest.

-OK.

1:12:211:12:24

The onions here, you're going to fry these off.

1:12:241:12:27

Thank you. They can just go in here with some oil and some butter.

1:12:271:12:31

-OK.

-There we go.

-Straight in.

1:12:321:12:34

They'll take about 20 minutes or so to caramelise.

1:12:341:12:37

-I want them to be good and sweet and golden.

-There is no garlic in there.

1:12:371:12:41

Although we'll put garlic in later, you don't put it in now

1:12:411:12:43

-cos otherwise the garlic will burn.

-I don't want that to happen.

1:12:431:12:46

A bit like the lamb chops at the moment!

1:12:461:12:48

LAUGHTER

1:12:481:12:49

-They're perfect!

-We're all right. That's fine.

1:12:491:12:52

I'm going to season the lamb chops on this side

1:12:521:12:54

before I turn them.

1:12:541:12:56

Then I need to get the chickpeas.

1:12:561:12:59

I'm just using two tins of chickpeas, drained.

1:12:591:13:02

These are tinned chickpeas, not fresh chickpeas?

1:13:021:13:04

Yes, you could, of course, soak your own dried chickpeas and cook them.

1:13:041:13:08

Life's too short to do that.

1:13:081:13:09

This is a really quick supper, so it's great.

1:13:091:13:12

Out of a tin, but I'm going to pop them into boiling water

1:13:121:13:15

for a couple of minutes to heat them up again.

1:13:151:13:17

While they're heating up I want to show you the other little onions

1:13:171:13:19

that have cooked already.

1:13:191:13:21

-These have been in for 20 minutes.

-And you want me to chop the garlic?

1:13:211:13:24

Yeah, a little bit of chopped garlic to add in. And some thyme leaves.

1:13:241:13:28

-Right.

-And smoked paprika.

1:13:281:13:31

Smoked paprika is gorgeous, isn't it?

1:13:311:13:33

It is fantastic. There are two types.

1:13:331:13:36

The sweet and the hot type.

1:13:361:13:39

Yeah, and really you could use either -

1:13:391:13:42

whichever you prefer for this. Some garlic, some thyme, lovely.

1:13:421:13:48

-You want the garlic in there as well. All of it?

-Why not? Thank you.

1:13:481:13:52

The lamb we are cooking all on one side. It's probably ready now.

1:13:521:13:55

-I like to just cook it on one side!

-Should be about ready.

1:13:551:14:00

-Lovely.

-Just cook it on the other side.

1:14:001:14:02

They only want about three or four minutes on both sides.

1:14:021:14:04

Yeah, but what you must also remember to do

1:14:041:14:07

is to actually cook it on the side, like this, on the fat side,

1:14:071:14:10

so they are sitting up, because you do not want raw fat.

1:14:101:14:14

-I shall hold that.

-Thank you.

1:14:141:14:16

-You've been working together, you and Daniel.

-Yeah!

1:14:161:14:19

It was quite fun, actually.

1:14:191:14:21

And Antoine was cooking with us,

1:14:211:14:22

and Antoine cut himself while doing the cooking.

1:14:221:14:26

We had a good time. It was great, yeah.

1:14:261:14:29

-This is for my new series, Home Cooking.

-Right.

1:14:291:14:33

-It's starting in Ireland on RTE on Monday.

-Yeah.

1:14:331:14:36

But you can see it here from the 21st on Good Food.

1:14:361:14:40

-She's good, isn't she?

-LAUGHTER

1:14:401:14:43

She's got it written down on the back of her hand.

1:14:431:14:45

As well as cooking in my kitchen

1:14:451:14:47

and at the cookery school at Ballymaloe,

1:14:471:14:50

we filmed in chefs' houses.

1:14:501:14:53

-Oh, really?

-Wow!

-These were Michelin-starred chefs.

1:14:531:14:55

-It was great.

-He was living in a caravan when I last met him!

1:14:551:14:59

I changed. I decided to be a bit more posh.

1:14:591:15:01

Was that getting little hints and tips and secrets?

1:15:011:15:04

Yeah. It was really inspiring.

1:15:041:15:06

I learnt so much, I really did.

1:15:061:15:08

It was great. It was good fun.

1:15:081:15:11

And also seeing the different kinds of foods they cook

1:15:111:15:13

are so different to what they cook in the restaurant.

1:15:131:15:16

Completely. For me, for example, home cooking,

1:15:161:15:20

that's when we used to cook at home,

1:15:201:15:21

which is actually what went in brasserie, as well,

1:15:211:15:25

-and came back to home, almost.

-Yeah.

1:15:251:15:27

It's all the simple dishes, which is great to do.

1:15:271:15:30

I'm sure we'll be getting that on Saturday Kitchen later in the year.

1:15:301:15:33

-Yes, I think so.

-Right, OK, there's your lamb.

1:15:331:15:35

Lovely. So, they're going to rest for a few minutes.

1:15:351:15:38

We're going to keep some of that fat, cos you want me to do this bit.

1:15:381:15:41

Yeah, could you heat up these chickpeas, please?

1:15:411:15:43

And you can... Whoo! You can add into the chickpeas...

1:15:431:15:46

Not yet. Oh, the fat, actually. Good idea.

1:15:461:15:50

Actually, that's a great idea, James.

1:15:501:15:53

-I'll leave you to it!

-LAUGHTER

1:15:531:15:57

But I just wanted to glaze the pan quickly,

1:15:571:15:59

while it's nice and hot on the heat.

1:15:591:16:01

A little bit of red wine, so stand back in case it flames.

1:16:011:16:04

And some balsamic vinegar.

1:16:041:16:06

Do you want me to blend this now or do you want to change your mind?

1:16:061:16:09

-Please!

-LAUGHTER

1:16:091:16:11

-And some thickened stock.

-OK.

-OK, so that can be blended with...

1:16:111:16:15

Some butter and some olive oil.

1:16:151:16:17

..lemon juice, olive oil,

1:16:171:16:19

and also I need to give you, for that,

1:16:191:16:22

some of the caramelised onions.

1:16:221:16:24

I'm going to save some for sprinkling over the top

1:16:241:16:27

but some of them with the garlic and the thyme. Yum!

1:16:271:16:29

-This is almost North African dishes, isn't it?

-It is.

1:16:291:16:32

You've got the chickpeas, the lamb.

1:16:321:16:35

I love lamb and chickpeas.

1:16:351:16:38

-Chickpeas with it.

-The onions are going to give it

1:16:381:16:40

a nice sort of caramelised flavour.

1:16:401:16:43

-OK, so I just want to taste the sauce.

-There you go.

1:16:431:16:46

You should have a little hint of sharpness from the balsamic, too.

1:16:461:16:51

-Right, so we've got our sauce.

-James, you burnt your onions!

-Sorry?

1:16:541:16:57

You were in charge of that one. Right, salt and pepper.

1:16:571:17:01

-Mm, lovely, the sauce is good.

-There you go.

-OK.

1:17:011:17:04

And you do need that bit of lemon in chickpeas, I think.

1:17:041:17:07

-It's a bit like the hummus sort of thing, really.

-Absolutely.

1:17:071:17:09

-There you go.

-Yeah, good point.

1:17:091:17:11

-And did you get some smoked paprika?

-No, I didn't get it. There you go.

1:17:111:17:15

Right, there you go. Are you waiting for me now?

1:17:151:17:19

Yeah, I am. Surely with that watch you should be good at timekeeping!

1:17:191:17:23

-OK. Thank you.

-There's your spoon.

1:17:231:17:26

So, I'm going to take a nice amount of the chickpea mash.

1:17:281:17:32

Mind you, some people in Ireland might say, "Where are the spuds?"

1:17:321:17:36

-Yeah.

-But I don't think you need them with this.

1:17:361:17:38

-With chickpea, no.

-No.

-No.

1:17:381:17:40

There.

1:17:401:17:42

-OK.

-Thank you.

1:17:421:17:44

And then just arrange your little cutlets, like that, on the plate.

1:17:441:17:50

-There's your onions.

-Gorgeous.

1:17:501:17:52

A few little onions over the top,

1:17:521:17:55

followed by the delicious red wine jus.

1:17:551:17:59

-That's looking a bit cheffy, isn't it?

-It is a bit.

1:17:591:18:01

It was good French pronunciation, that. "Red wine jus". Jus! Jus.

1:18:011:18:07

-There.

-A bit of that on the top. And you want to do a bit of that.

1:18:071:18:10

Why not? It's a treat, isn't it?

1:18:101:18:12

So, that is my dish of...

1:18:121:18:15

-Looks like a harvest festival now. Look at that.

-..lamb cutlets

1:18:151:18:18

with caramelised onions, smoked paprika, chickpea mash.

1:18:181:18:24

-That's the name of the dish.

-That's it.

-Try it at home.

1:18:241:18:26

There you go. And that little sprig of thyme makes it, Rachel.

1:18:301:18:34

-Oh, good.

-Sit over here. Have a dive into this.

-Whoa!

1:18:341:18:37

The third or fourth dish you've tried today?

1:18:371:18:40

This is the third one I'm trying today,

1:18:401:18:42

and this is a good show to be on, I must say.

1:18:421:18:45

A good show to be on, yeah! Even after working that hard.

1:18:451:18:49

It's better than filming till five o'clock in the morning,

1:18:491:18:51

-I can tell you that now.

-Tell us what you think of that one.

1:18:511:18:54

-Gorgeous.

-Oh, good!

-Can I have it all? Do you mind?

-Yeah!

1:18:561:19:01

That looked delicious. I could eat that right now.

1:19:061:19:08

Now, when Mathew Horne came to the studio

1:19:081:19:10

to face his food heaven or his food hell,

1:19:101:19:12

he told us he had a soft spot for sea bream,

1:19:121:19:14

but he was hoping to miss out on meringues.

1:19:141:19:17

So, let's see what he actually got.

1:19:171:19:19

Now it's time to find out whether Matt will be facing

1:19:191:19:22

either food heaven or food hell.

1:19:221:19:24

You food heaven is going to be a lovely sea bream,

1:19:241:19:26

which we're going to stuff with some chilli, some garlic,

1:19:261:19:29

some onion, slices of lemon, and cook with the lovely white wine.

1:19:291:19:32

Then we're going to do some little spinach.

1:19:321:19:34

The heat of the potato wilts it, a little vinaigrette.

1:19:341:19:37

Or your food hell, we're going to make some meringues,

1:19:371:19:40

which will be with some strawberries,

1:19:401:19:42

some lovely Chantilly cream, finished with raspberries,

1:19:421:19:45

a bit of lime, sorry, a bit of mint on top of that.

1:19:451:19:48

-Not interested.

-Not interested. Why? What's your problem with meringues?

1:19:481:19:51

Explain, come on.

1:19:511:19:53

I'm more... I have more of a sort of bitter palate.

1:19:531:19:55

They're very, very sweet.

1:19:551:19:57

Also, when they go in, they disappear.

1:19:571:19:59

Nothing there. No substance.

1:19:591:20:01

-I feel cheated.

-LAUGHTER

1:20:011:20:03

You've just never had a good meringue, that's your problem.

1:20:031:20:06

-OK, Phil, who did you vote for? Heaven or hell?

-Absolutely hell.

1:20:061:20:10

-I'm the pastry queen today.

-He voted against you. Sorry. What about you?

1:20:101:20:13

-What did you vote for?

-Of course,

1:20:131:20:15

after what he said about my omelette, hell!

1:20:151:20:17

LAUGHTER

1:20:171:20:19

-No, it was not that. I genuinely love meringue.

-He's got a point.

1:20:191:20:22

Well, luckily for you, we can just ignore these two

1:20:221:20:26

and everyone else said heaven, so we're going to cook the sea bream.

1:20:261:20:29

-Oh!

-So, you two, can you get rid of all of this? That would be great.

1:20:291:20:32

I'm outraged. Ignored like that.

1:20:321:20:34

Well, I'm afraid that's TV for you, Phil.

1:20:341:20:36

-It's TV. She's bossy today.

-I've got to be. We're on a schedule!

1:20:361:20:41

So, this is a fantastic sea bream.

1:20:411:20:44

You can buy these from your local supermarket,

1:20:441:20:46

you can buy them from fishmongers and stuff.

1:20:461:20:48

We're going to stick in the pot, like that, cos then we'll serve it.

1:20:481:20:51

Little bit of seasoning, little bit of salt and pepper.

1:20:511:20:55

Phil, if you can make, cut up those potatoes, mix them

1:20:551:20:58

with the spinach and do a lovely sort of potato, spinach salad.

1:20:581:21:01

-I can do that.

-Touch of vinaigrette. Mathew, if you feel like doing...

1:21:011:21:04

-I do.

-Chop a bit of garlic, onion and a bit of chilli,

1:21:041:21:08

and then I'll stuff that in there for you.

1:21:081:21:10

-More chilli. What are you trying to do to me?

-Sorry.

1:21:101:21:12

Just make sure tonight, when you're on your show,

1:21:121:21:14

-you do not lick your hands, is all I'm saying.

-OK.

-Wash your hands, OK?

1:21:141:21:18

Fine, OK. Actually, chop it on this one, cos that's going to move.

1:21:181:21:21

-That would be easier for you.

-OK.

-Take that away.

1:21:211:21:25

So, after you've finished this and we've fed you, Mat,

1:21:251:21:27

-you go straight to the theatre now?

-Straight to the theatre now, yeah.

1:21:271:21:30

-I've got two shows this afternoon.

-Two this afternoon?

-Yeah.

1:21:301:21:33

Oh, my God. And how long do you have in between? Is it a long time?

1:21:331:21:36

A couple of hours between shows,

1:21:361:21:38

but they have lovely dressing rooms at the Trafalgar Studios.

1:21:381:21:41

-So you can rest up and stuff.

-I can have a little snooze, yeah.

1:21:411:21:44

OK, perfect.

1:21:441:21:45

Which do you find the hardest, the earlier one or the late one?

1:21:451:21:48

-It's all dependent on the audiences, really, to be honest.

-Yeah.

1:21:481:21:51

And that's the thrill of doing theatre

1:21:511:21:53

is that audiences are different every night,

1:21:531:21:55

so it means the show is completely different as well.

1:21:551:21:59

Do you find you respond to the audience and stuff?

1:21:591:22:01

-Absolutely, yeah.

-That's plenty of onion. That's beautiful.

-OK.

1:22:011:22:04

-Take that for you.

-Is that all right, in these strips?

-Yeah.

1:22:041:22:07

-And then chilli and garlic.

-You're really onto this chilli thing.

1:22:071:22:10

-Well, I think it goes well.

-I'm worried here.

1:22:101:22:13

Gennaro, on my left, is about to tell me

1:22:131:22:15

this is a southern dish, this is how they make it

1:22:151:22:18

in the south of Italy, and it's not far off, is it?

1:22:181:22:20

-You do it like this a bit, no?

-Yes, it's nice fish. I like orata.

1:22:201:22:24

Orata is a lovely fish, got a lovely gold crest on the head

1:22:241:22:28

-and on the side.

-Is that orata?

-Orata, orata.

-Orata, exactly.

1:22:281:22:32

It's such a lovely fish,

1:22:321:22:34

but orata in England is really good, really, really good.

1:22:341:22:37

OK, and we can also put a few little lemons in there.

1:22:371:22:40

This show you're in at the moment runs till when?

1:22:401:22:42

Beginning of November, is that right?

1:22:421:22:44

-9th November, we run till, Trafalgar Studios.

-OK.

1:22:441:22:47

-Eight shows a week.

-Eight shows a week!

1:22:471:22:49

Two on a Thursday, two on a Saturday.

1:22:491:22:50

-You do two on a Thursday as well?

-Yeah.

-God, that IS exhausting.

1:22:501:22:53

Right, that's plenty of garlic.

1:22:531:22:54

Can I have a bit of onion there to give my salad a bit of life?

1:22:541:22:57

You can indeed. OK. And after that...

1:22:571:23:00

Can I get a bigger knife, actually? This is quite...

1:23:001:23:02

LAUGHTER

1:23:021:23:05

And do you feel, after that, you'll do more theatre?

1:23:051:23:08

I'd love to, I'd absolutely love to.

1:23:081:23:10

There's a few things in the pipeline but, obviously,

1:23:101:23:13

Bad Education is ongoing, a long-running thing.

1:23:131:23:16

We won't get you in the kitchen at The Square one day,

1:23:161:23:18

giving Phil a hand, see what it's like?

1:23:181:23:20

I don't think he's going to have me now, with the old meringue chat.

1:23:201:23:23

-Equal opportunities...

-His omelette was good. He knew what he was doing.

1:23:231:23:26

-That was a serious piece of omelette.

-Sorry, Gennaro.

1:23:261:23:28

-Your omelette was great.

-THEY TALK OVER EACH OTHER

1:23:281:23:32

-The truth is coming out in the end.

-OK, so, we just do that like this.

1:23:321:23:36

We've got a lemon there, nicely sliced.

1:23:361:23:38

Little bit of onion, lemon inside, season with salt and pepper.

1:23:381:23:42

Then we put white wine on top.

1:23:421:23:43

So that's basically going to steam off the alcohol in the oven

1:23:431:23:47

and it'll help cook the fish. Yeah, wash your hands, Mat.

1:23:471:23:50

And we cover it with some foil

1:23:501:23:52

and that's going to go in the oven for about 15 minutes, OK.

1:23:521:23:56

So, straight into here.

1:23:581:24:00

Look at those meringues, Phil. They look pretty...

1:24:011:24:04

-LAUGHTER

-..pretty lonely over there.

1:24:041:24:06

Four poor, miserable little meringues.

1:24:061:24:08

-What's happened here then?

-That's just...

1:24:081:24:11

You want the heat of the potatoes just to wilt the spinach down,

1:24:111:24:15

and it's nearly done, but I'm giving it a bit of a mix to keep it warm.

1:24:151:24:18

-OK, right. So, how's your salad? It's ready?

-Yeah.

1:24:181:24:22

Little vinaigrette. What we like to do... I love cooking family-style.

1:24:221:24:27

When we say family-style, it's putting the whole plate

1:24:271:24:29

in the middle of the table, everyone tucks in and helps themselves.

1:24:291:24:33

So, it's the best way to do it.

1:24:331:24:35

OK, what we're going to do is put that... It's going to rest fine.

1:24:351:24:39

People think fish, you don't rest but, actually, you do rest it

1:24:391:24:42

for a little bit, don't you, sometimes,

1:24:421:24:44

-when you take it out the oven?

-A bit like your linguine.

1:24:441:24:47

Anything's better just when it's had chance to cool down a tiny bit.

1:24:471:24:50

What we're going to do is reduce this bit of sauce here as well.

1:24:501:24:54

That's going into a lovely hot pan.

1:24:541:24:56

What you've got there is the white wine,

1:24:561:24:58

all the juices from the fish

1:24:581:25:00

and that's going to go fantastically well.

1:25:001:25:02

When you cook fish, why bream? Why's that your best fish, Mat?

1:25:021:25:05

Because I find it's got that sort of right balance of flavour,

1:25:051:25:09

-the fishy flavour, but it's quite an oily fish as well.

-Yeah.

1:25:091:25:12

I find a lot of white fish quite dry and flavourless.

1:25:121:25:15

Do you like things like red mullet and bass and stuff like that?

1:25:151:25:18

Yeah, I do, but there's something about sea bream that is,

1:25:181:25:21

-I don't know. It's the uniqueness of the flavour, really.

-Yeah.

1:25:211:25:24

It's when they're fresh, too. When you get a bream like that...

1:25:241:25:27

You can't see its happy little eye any more,

1:25:271:25:29

but that was a spanking piece of fish.

1:25:291:25:31

OK, and what have we done in here?

1:25:311:25:34

I love telling Gennaro what to do and he just goes ahead and do it.

1:25:341:25:36

-Cose facciamo?

-Cose facciamo?

1:25:361:25:38

-Facciamo la bella cosa del mangiare.

-OK.

1:25:381:25:40

There's inside, parsley, basil, a bit of thyme, squeeze of lemon

1:25:401:25:44

-and extra virgin olive oil with a pinch of salt.

-A pinch of salt, OK.

1:25:441:25:47

I'm going to ask you to put a little bit on top, not too much,

1:25:471:25:50

-and I'm going to get some wine for everyone to drink.

-Very nice.

1:25:501:25:53

-Let's get that out the way.

-OK.

1:25:531:25:55

Righty. How are we liking that? Mat, would you cook that?

1:25:561:25:59

-Would that be something you'd do?

-It would, yeah. Looks delicious.

1:25:591:26:02

You have to get a fork and knife in there to prise the flesh apart

1:26:021:26:05

if you're not quite sure whether it's cooked or not.

1:26:051:26:07

Cos that, if it's undercooked, would be a really unhappy dish.

1:26:071:26:10

-But it IS cooked.

-Oh, yeah.

-Don't start saying that, Phil.

1:26:101:26:12

Phil, you've got a confession, I believe,

1:26:121:26:14

-that you only went to Italy for the first time this year.

-Yeah.

1:26:141:26:17

I can't believe I'm your friend and that's only just happened.

1:26:171:26:20

Yeah, that's only just slipped out.

1:26:201:26:22

-But I did have a mighty fine experience.

-Where did you go?

1:26:221:26:25

Not that my loyalties...but I've always just gone to France.

1:26:251:26:27

You can't go everywhere and we like to go on one exotic holiday a year

1:26:271:26:30

and one European one a year, and it was always France.

1:26:301:26:33

-Yeah.

-We went to Tuscany, and I have to say, I was, um...

1:26:331:26:36

It's a long story, but I went slightly on the defensive,

1:26:361:26:39

but I was... What I was blown away with, actually,

1:26:391:26:41

-was the people and the food.

-Yeah.

-I have to...I have to say.

1:26:411:26:45

You just discovered America! LAUGHTER

1:26:451:26:48

-The simplicity and the vibrancy of the cooking was really special.

-OK.

1:26:481:26:53

-Right, have a taste, see what you think.

-OK. Let me get in here.

-OK.

1:26:531:26:57

Stunning potato salad!

1:26:591:27:01

The best thing about fish cooked on the bone,

1:27:011:27:04

-it is always going to be more tender, less dry.

-Mm.

1:27:041:27:06

-You talked about dry fish.

-Very, very tender.

1:27:061:27:08

When it's on the bone, it's always going to be much more moist. OK.

1:27:081:27:12

-So clean.

-Yeah, sea bass, you can use, can't you?

1:27:171:27:19

Little red mullet, you can use.

1:27:191:27:21

Little snappers as well would be fantastic.

1:27:211:27:24

So, right, last little bit of wine.

1:27:251:27:27

We've got a fantastic wine Susy has brought for us.

1:27:271:27:30

Picpoul De Pinet, believe it not, it's pronounced. It's 2012.

1:27:301:27:35

It's from Marks & Spencer's and it's about £8.49.

1:27:351:27:39

It's from the south-west, south of France. What do you think of that?

1:27:391:27:43

-We've gone French for you, Phil.

-Clean.

-Yeah, it's amazing.

1:27:431:27:46

You'll probably like this, cos you like a dry white wine, don't you?

1:27:461:27:49

-I do, yeah.

-This could work.

1:27:491:27:50

I've just licked some off my lip and it's wonderful.

1:27:501:27:52

And they say this goes well with crab, oysters, lobster,

1:27:521:27:55

all those seafood flavours, something like that.

1:27:551:27:57

So it works out well. Happy with that? You're going to cook it?

1:27:571:28:00

Yeah, thanks so much for doing that. Beautiful.

1:28:001:28:02

That's OK. We'll take credit. No, it's a cracking plate of food.

1:28:021:28:06

It is. It's such fantastic flavour.

1:28:061:28:07

I'll let Gennaro finish. He's going to go for it.

1:28:071:28:09

-It's nearly as good as the meringues could have been.

-No!

1:28:091:28:13

He's never going to like the meringues.

1:28:131:28:15

I'm going to rustle those home for me.

1:28:151:28:17

We're going to keep the meringues.

1:28:171:28:18

We're going to make them later for all the guys.

1:28:181:28:21

-It's been fantastic. Thank you.

-Thank you.

-Thanks for having me.

1:28:211:28:24

So, despite Phil and Gennaro's attempts,

1:28:281:28:31

Mathew got his dream sea bream.

1:28:311:28:33

Unfortunately, that's all we have time for this morning.

1:28:331:28:35

I hope you've enjoyed taking a look back at some delicious dishes

1:28:351:28:38

that we've featured on Saturday Kitchen over the years.

1:28:381:28:40

Thanks for watching and we'll see you soon.

1:28:401:28:43

Download Subtitles

SRT

ASS