09/10/2016

0:00:02 > 0:00:03Good morning.

0:00:03 > 0:00:05There is a seriously appetising show lined up for you lot today,

0:00:05 > 0:00:07and it's boiling over with culinary inspiration.

0:00:07 > 0:00:10So all you need to do is to put your feet up and join me as we take

0:00:10 > 0:00:13a look back at a few of my Sunday Kitchen Best Bites.

0:00:35 > 0:00:36Welcome to the show.

0:00:36 > 0:00:39I hope you're hungry because we've got world-class chefs serving

0:00:39 > 0:00:41up top-class food.

0:00:41 > 0:00:43And there's a healthy portion of celebrity guests

0:00:43 > 0:00:45waiting to be fed also.

0:00:45 > 0:00:48Coming up on today's show, the master of Chinese cuisine,

0:00:48 > 0:00:51Ken Hom is serving some delicious

0:00:51 > 0:00:54steamed sole with braised Szechuan tofu.

0:00:54 > 0:00:57Tom Kerridge is cooking with a cut of meat that I suspect some of you

0:00:57 > 0:01:00may not be too familiar with. They're pig's cheeks.

0:01:00 > 0:01:03The pig's cheeks are braised with onions and carrots and celery,

0:01:03 > 0:01:06then shredded and fried and served on fresh flatbreads with

0:01:06 > 0:01:09home-made taramasalata.

0:01:09 > 0:01:12I'll be taking you on a seriously tasty trip to Indonesia with

0:01:12 > 0:01:14my beef rendang,

0:01:14 > 0:01:16a slow-cooked shin of beef with a whole host of spices

0:01:16 > 0:01:19and served with steamed sticky rice

0:01:19 > 0:01:21and Asian salad.

0:01:21 > 0:01:26And singing sensation Paloma Faith faces her Food Heaven or Food Hell.

0:01:26 > 0:01:28Did she get her Food Heaven? Lobster salad

0:01:28 > 0:01:31with mango dressing, or did she get her Food Hell,

0:01:31 > 0:01:35stuff baked apples with grilled pork chops and Boulangere potatoes?

0:01:35 > 0:01:38I think that sounds delicious. Find out at the end of the show.

0:01:38 > 0:01:40Now, if you're looking for inspiration on how to spice up

0:01:40 > 0:01:43your Sunday, stay right where you are.

0:01:43 > 0:01:47Sabrina Ghayour is serving a Middle Eastern feast that is certain

0:01:47 > 0:01:48to get your taste buds a-tingling.

0:01:48 > 0:01:50Great to have you on the show, Sabrina.

0:01:50 > 0:01:52- Thank you very much. - It's been a busy week for you.

0:01:52 > 0:01:55- We'll talk about that in a minute. - It has.- What are you going to make?

0:01:55 > 0:01:57I'm going to make two dishes.

0:01:57 > 0:01:59Great dish with butternut squash

0:01:59 > 0:02:01which is a firm favourite in England.

0:02:01 > 0:02:04Roasted butternut squash with a nice pistachio pesto,

0:02:04 > 0:02:06so my own little twist on a pesto.

0:02:06 > 0:02:09And then a little bit of crumbled feta on top

0:02:09 > 0:02:11- to complement the sweetness. - Sounds good.

0:02:11 > 0:02:13And then this is one of those recipes,

0:02:13 > 0:02:14ras el hanout chicken wrap.

0:02:14 > 0:02:17- If you love kebabs, this is... - This is the one, is it?

0:02:17 > 0:02:20- Yeah, and it's quick. So, OK, first things first.- Butternut squash.

0:02:20 > 0:02:22You can produce these in your garden.

0:02:22 > 0:02:24I've tried to grow these at home.

0:02:24 > 0:02:25- Yeah.- Most of them, to be honest,

0:02:25 > 0:02:27will come from Africa, I presume.

0:02:27 > 0:02:29- These things.- And we do love them here.

0:02:29 > 0:02:31We have a thing about butternut squash in this country.

0:02:31 > 0:02:34We don't really use them in the Middle East as much.

0:02:34 > 0:02:36We do have squashes, but not particularly butternut squash.

0:02:36 > 0:02:39Why is that? Is that the sweetness, or what is that?

0:02:39 > 0:02:40I don't know.

0:02:40 > 0:02:42My family are like, "Oh, butternut squash is sweet.

0:02:42 > 0:02:43"Sweet potatoes are sweet."

0:02:43 > 0:02:46So I think we have to put loads of stuff on it to give it, like,

0:02:46 > 0:02:48- lots of different dimensions.- Right.

0:02:48 > 0:02:50So all I am doing is cutting open a chicken breast and I'm

0:02:50 > 0:02:54going to use this great spice, which is ras el hanout.

0:02:54 > 0:02:56It's a North African spice and

0:02:56 > 0:02:59it means head of the shop, ras el hanout.

0:02:59 > 0:03:01And it's about 14 different spices,

0:03:01 > 0:03:06but the most important thing is that it's actually brilliant for

0:03:06 > 0:03:08keeping in the store cupboard because it has so much going on.

0:03:08 > 0:03:12It transforms chicken and lamb and so many different dishes.

0:03:12 > 0:03:14- And you use it as well, don't you? - Yeah, we use it for bread.

0:03:14 > 0:03:15It's just fantastic.

0:03:15 > 0:03:17Doesn't it have rose petals in and that kind of stuff?

0:03:17 > 0:03:20It does. It has rose petals, mace, clove, garlic, turmeric, I mean,

0:03:20 > 0:03:22like, the list is pretty endless.

0:03:22 > 0:03:24It's quite strong, though, isn't it?

0:03:24 > 0:03:26It's a little bit spicy. I'll be honest.

0:03:26 > 0:03:29Because we're only doing it on the outside of the chicken,

0:03:29 > 0:03:31by the time you cut the chicken, and you've complemented with

0:03:31 > 0:03:35a nice kind of cooling yoghurt, it all works really well together.

0:03:35 > 0:03:37It's nice to have a little bit of spice. It's good for you.

0:03:37 > 0:03:39- Spices are really good for the tummy.- OK.- OK?

0:03:39 > 0:03:43I said that it'd been a busy week. What's this,

0:03:43 > 0:03:46one of the thousand most influential people in London?

0:03:46 > 0:03:47- Is that right? LAUGHS:- Apparently.

0:03:47 > 0:03:49- Is that right?- Yeah.

0:03:49 > 0:03:51I think, I don't know how that happened, to be honest.

0:03:51 > 0:03:53I'm grateful for it.

0:03:54 > 0:03:58Yeah, that happened. Thursday was quite a mega day for me, really.

0:03:58 > 0:04:04- So I'm just kind of taking it all in at the moment.- Don't moan about it.

0:04:04 > 0:04:08- No, I know.- Woman's Own best friend in the kitchen.- It's fantastic.

0:04:08 > 0:04:10Don't know what that means.

0:04:10 > 0:04:12THEY LAUGH

0:04:12 > 0:04:14There you go. So slap the chicken in the pan.

0:04:14 > 0:04:17The only reason I cut it open is just to make it cook all nice and

0:04:17 > 0:04:19evenly. I'm going to wash my hands now.

0:04:19 > 0:04:21Right, you want this roasting off, don't you?

0:04:21 > 0:04:24Yeah, just drizzle a little bit of oil and then salt and pepper

0:04:24 > 0:04:25and get it in the oven.

0:04:25 > 0:04:27- OK.- And cook it for about 40 minutes.

0:04:27 > 0:04:29I want it nice and brown.

0:04:29 > 0:04:32Because it just gives it a bit of dimension, chewy edges.

0:04:32 > 0:04:36- Wash your hands. Lovely. - You know what I like about it?

0:04:36 > 0:04:38I like the efficiency with which everybody gets down to doing

0:04:38 > 0:04:41everything. Just one mention and off they go.

0:04:41 > 0:04:43Me, I'd be saying, sorry, can I go over that again?

0:04:43 > 0:04:46You want me to take the vegetables there and pour them with oil,

0:04:46 > 0:04:49and which pan should I be using? You know, oh, this one over here?

0:04:49 > 0:04:53"Don't use that one!," my wife says. I say, "Oh, no, oh, all right."

0:04:53 > 0:04:55You're having to cope with hungry, demanding people there.

0:04:55 > 0:04:57THEY LAUGH

0:04:57 > 0:05:00- This is the pesto that you want me to make?- That's the pesto.

0:05:00 > 0:05:03In my pesto, I use dill, coriander and parsley,

0:05:03 > 0:05:04but you can use whatever you want.

0:05:04 > 0:05:06And if you want to cheat, buy a jar of pesto,

0:05:06 > 0:05:08it's absolutely fine, but still use the feta

0:05:08 > 0:05:10because it's really, really lovely.

0:05:10 > 0:05:13A little bit of chilli and a squeeze of lemon will do the trick.

0:05:13 > 0:05:17And instead of pine nuts, I'm going to use pistachios for it which

0:05:17 > 0:05:18Persianises it a little bit.

0:05:18 > 0:05:20Now, I'm going to make a yoghurt sauce for my wrap.

0:05:20 > 0:05:23You've got some nice, thick yoghurt in here and then you've got

0:05:23 > 0:05:24sumac which is very Persian,

0:05:24 > 0:05:27- but it does actually grow here as well, I'm told.- Right, OK.

0:05:27 > 0:05:30It's just a little red berry that when you dry it, they call

0:05:30 > 0:05:33it the purple citrus sometimes because it's very tart and acidic.

0:05:33 > 0:05:36Wonderful with fish, though, isn't it? Scallops and stuff.

0:05:36 > 0:05:37Yeah, lovely on fish, on salads,

0:05:37 > 0:05:40as a spice crust for so many different meats.

0:05:40 > 0:05:42So we just get that in there.

0:05:42 > 0:05:44And then we love fresh herbs.

0:05:44 > 0:05:46An abundance of fresh herbs.

0:05:46 > 0:05:49That's really the difference between Iran and Arab Middle East.

0:05:49 > 0:05:52- They use spices. We really love our herbs.- OK.

0:05:52 > 0:05:57I'm just going to put loads of fresh mint in there. Also very, very good.

0:05:57 > 0:06:01Aids digestion as well, hence the mint teas after meals.

0:06:01 > 0:06:05Now, if achieving that 1,000 most influential person in

0:06:05 > 0:06:08London wasn't enough, the cookbook's going well, you won another award?

0:06:08 > 0:06:10Yeah, I won a first award,

0:06:10 > 0:06:13unless there was one I didn't get told about.

0:06:13 > 0:06:17Yeah, I won Cookbook Of The Year by Observer Food Monthly Awards.

0:06:19 > 0:06:22- I'm still taking that one in, to be fair.- It's great.- But I'm thrilled.

0:06:22 > 0:06:25Couldn't be happier that people like it.

0:06:25 > 0:06:27I'm just going to blitz this now.

0:06:27 > 0:06:29- Go for it.- Just to form a pesto. You've got pistachio nuts in here.

0:06:29 > 0:06:32A couple of handfuls of pistachio nuts.

0:06:32 > 0:06:34Yeah, it's just something different and it gives it

0:06:34 > 0:06:38a very different texture and different taste that works well.

0:06:38 > 0:06:40That nut and herb combination

0:06:40 > 0:06:42is really Persian but you can easily

0:06:42 > 0:06:45use regular pesto, any pesto you like, rocket pesto,

0:06:45 > 0:06:48basil pesto, whatever floats your boat.

0:06:48 > 0:06:50You know, that's the thing about Middle Eastern cooking.

0:06:50 > 0:06:53It's not one way, it's however you want to do, using whatever you have.

0:06:53 > 0:06:54Now, that chicken,

0:06:54 > 0:06:57would you normally do that on an open flame or what?

0:06:57 > 0:06:59I mean, you can barbecue it.

0:06:59 > 0:07:01If you're like me, if I had a garden,

0:07:01 > 0:07:03I'd barbecue even in the snow,

0:07:03 > 0:07:07because it just gives a wonderful taste to meat and fish.

0:07:07 > 0:07:09But I pan-fry it, really,

0:07:09 > 0:07:11and you want to get some good, like,

0:07:11 > 0:07:14a dark crust on it because it gives it that barbecue flavour.

0:07:14 > 0:07:17Now, looking at the last thing we've got left on our thing,

0:07:17 > 0:07:19- I take it I'm on pomegranate duty, then, is that right?- You are.

0:07:19 > 0:07:20Thanks, cheers.

0:07:20 > 0:07:23You can also buy them ready-made in the supermarkets,

0:07:23 > 0:07:25done quite cheaply as well.

0:07:25 > 0:07:29But if you want to spray your walls red, then give it a bash.

0:07:29 > 0:07:31Thanks, cheers.

0:07:31 > 0:07:35Yeah, pomegranates signify success and good fortune in the Middle East.

0:07:35 > 0:07:36Does it?

0:07:36 > 0:07:40So, maybe this gives you a bit of luck if you need it for anything.

0:07:40 > 0:07:41Not suggesting.

0:07:41 > 0:07:42SHE LAUGHS

0:07:42 > 0:07:44I didn't do the lottery last night, so I've had it.

0:07:44 > 0:07:46I've got a funny feeling you're going to get

0:07:46 > 0:07:49me back for the amount of labour I give you every time.

0:07:49 > 0:07:50Is that down to the number you eat?

0:07:50 > 0:07:52The more pomegranates you eat,

0:07:52 > 0:07:54- the more success and good fortune you have?- No, not really.

0:07:54 > 0:07:57You know, the funny thing is, we only eat it as fruit,

0:07:57 > 0:08:00whereas in the West, they put it in salads, put it on everything.

0:08:00 > 0:08:03I think Middle Eastern people have been taken aback,

0:08:03 > 0:08:06"What are these crazy Western folk doing with the pomegranate?"

0:08:06 > 0:08:09We just open it and eat it. Simple.

0:08:09 > 0:08:12Yes, lovely, but what I find when I am down in the Mediterranean

0:08:12 > 0:08:15or I've just made a programme in Africa for ITV,

0:08:15 > 0:08:20when you eat fruit in North Africa, for example, the quality,

0:08:20 > 0:08:25the taste, the fruit, the value of the fruit that you get from it,

0:08:25 > 0:08:28the sweetness is so... You'd suddenly go, "Oh!

0:08:28 > 0:08:30"I suddenly remember what a peach is supposed to taste like."

0:08:30 > 0:08:32Because we, in supermarkets,

0:08:32 > 0:08:35keep serving up fruit harder and harder and less and

0:08:35 > 0:08:37less ripe on the idea that somehow it will

0:08:37 > 0:08:41ripen by sticking it in a bowl in the kitchen.

0:08:41 > 0:08:44- Cos we don't respect the seasons. - Well, we don't.

0:08:44 > 0:08:47And the truth is, I believe that they passed legislation that

0:08:47 > 0:08:50allowed fruit farmers to get the fruit off the trees and harder and

0:08:50 > 0:08:52harder at an earlier and earlier date,

0:08:52 > 0:08:54so we barely eat properly ripe...

0:08:54 > 0:08:56He's off, isn't he?

0:08:56 > 0:08:58THEY LAUGH

0:08:58 > 0:09:01They sorted them by weight as well...

0:09:01 > 0:09:03- Do you want these up here? - Yes, please, that would be great.

0:09:03 > 0:09:05Get one of these plates out.

0:09:05 > 0:09:08Now, you've got the feta, the pesto on there, that's dish one done.

0:09:08 > 0:09:11We're going to make these wraps. Is that right?

0:09:11 > 0:09:13- I'll do one, you do one.- OK.

0:09:13 > 0:09:16So, this is really easy, because who doesn't love a kebab?

0:09:16 > 0:09:17We are a nation of kebab lovers.

0:09:17 > 0:09:20So you don't need to have that terrible greasy one that costs

0:09:20 > 0:09:22you probably way more than if you were just going to do it yourself.

0:09:22 > 0:09:25I saw them all coming out this morning on my way into work.

0:09:25 > 0:09:27Falling out of kebab houses. Seen them.

0:09:27 > 0:09:29Yeah, I've seen them as well.

0:09:29 > 0:09:31They take about an hour with one of these stuck to the side of

0:09:31 > 0:09:34- their face.- It's nice and economical as well.- Eh?

0:09:34 > 0:09:36It's nice and economical as well.

0:09:36 > 0:09:39This would feed two people because it's quite a big chicken breast.

0:09:39 > 0:09:42I'm not using that word, I've been told.

0:09:42 > 0:09:44Mop your brow. Make a sarnie.

0:09:44 > 0:09:47- What are we doing now, then? - Just check...

0:09:47 > 0:09:50- We've got a chicken here.- Yes, you've got on there as well. Lovely.

0:09:50 > 0:09:52There you go.

0:09:52 > 0:09:54- Thank you.- That's that one.

0:09:54 > 0:09:55There you have it.

0:09:57 > 0:09:59You could sell that one, James. You could sell that on eBay.

0:09:59 > 0:10:00I know.

0:10:02 > 0:10:04And not sure he'd get that much.

0:10:04 > 0:10:05A fillet of sweaty brow.

0:10:05 > 0:10:08Yeah, thanks for that, Sabrina. Cheers, thanks.

0:10:08 > 0:10:11I know you're going to get me back. I know you are...

0:10:11 > 0:10:13Right, all you want to do is, like, there is no finesse to this.

0:10:13 > 0:10:15You just want to hack it up into bits.

0:10:17 > 0:10:21And just get thin slices cos it just stretches out to make more wraps,

0:10:21 > 0:10:24basically. Any way you like.

0:10:25 > 0:10:27- I'm just making my own. Is that all right?- Make your own, yeah.

0:10:27 > 0:10:30You know, that's the great thing about Middle Eastern cookery.

0:10:30 > 0:10:32There is no way to do it. You do it however you want,

0:10:32 > 0:10:35however it pleases you with whatever you've got.

0:10:35 > 0:10:38- Simple. Do you want some chicken? - I'll have whatever's left.

0:10:38 > 0:10:40All right. Arrgh!

0:10:40 > 0:10:44- That's all right.- There you go. That's not enough!

0:10:44 > 0:10:48- You get done in a Middle Eastern household for under serving.- Oh, OK.

0:10:48 > 0:10:51I'll go the other way, chicken first.

0:10:51 > 0:10:55- Do you put it a bit of pom molasses on it?- Ooh. No!

0:10:55 > 0:10:58Pomegranate molasses is just reduced 100% concentrated

0:10:58 > 0:10:59pomegranate juice.

0:10:59 > 0:11:01No fillers, no additions.

0:11:01 > 0:11:05And it has that acidity that really finishes this dish off beautifully.

0:11:05 > 0:11:07- So fold that over.- Yoghurt.

0:11:09 > 0:11:11You could basically do the same with salmon if you

0:11:11 > 0:11:13- didn't eat meat, Sabrina.- Sorry?

0:11:13 > 0:11:16- You could do it with salmon if you didn't eat meat.- Yes, absolutely.

0:11:16 > 0:11:20- Or halloumi. Or even feta, if you like.- I've done mine. There you go.

0:11:20 > 0:11:23- Thanks.- You put a lot of molasses on there.

0:11:23 > 0:11:27Yeah, because it just gives it, it absorbs up with the bread

0:11:27 > 0:11:29- and the chicken and everything, so why not?- OK.

0:11:29 > 0:11:31Just taste it to make sure you like it first.

0:11:31 > 0:11:33Give us the name of these dishes, then.

0:11:33 > 0:11:35OK, so we've got ras el hanout chicken wraps,

0:11:35 > 0:11:38and we've got roasted butternut squash with pistachio pesto.

0:11:38 > 0:11:40- Looks fantastic.- Thank you.

0:11:45 > 0:11:47- And you can put the last bit on there as well.- There you go.

0:11:47 > 0:11:50I'll grab this, because this is still quite hot.

0:11:50 > 0:11:52- You can bring that one over. - Lovely. Thank you.

0:11:52 > 0:11:53You've got to dive in, really.

0:11:53 > 0:11:55I don't know where you start with this.

0:11:55 > 0:11:58Taste that one, pistachio pesto.

0:11:59 > 0:12:02This is the dish that I'd make at my supper clubs and they win

0:12:02 > 0:12:08people over because not everybody is happy without meat, basically.

0:12:08 > 0:12:11Especially in the Middle East, we think meat really makes the table.

0:12:11 > 0:12:14But sometimes you just think, "Maybe I eat too much meat."

0:12:14 > 0:12:18And this is a great dish for people who are carnivores

0:12:18 > 0:12:20because it's got a little bit more going on for it.

0:12:20 > 0:12:24A little while ago I started to cut down on carves, and in a funny

0:12:24 > 0:12:27way, what happens there, is you find yourself looking at vegetables...

0:12:27 > 0:12:29- In a different way. - ..in a different way.

0:12:29 > 0:12:31But you do, and you also find yourself,

0:12:31 > 0:12:34you go into garages and things like that and you go,

0:12:34 > 0:12:36"There is nothing I can eat in here at all."

0:12:36 > 0:12:38But you do, and I eat a lot of fruit,

0:12:38 > 0:12:41which is very carbohydrate because that's what I sort of put into

0:12:41 > 0:12:45that, and it is really interesting how we don't get around vegetables.

0:12:45 > 0:12:46This is fantastic.

0:12:51 > 0:12:53I've got to say, I love that. And who wouldn't?

0:12:53 > 0:12:57Pistachio nut pesto, I'm going to give that one a go at home myself.

0:12:57 > 0:13:00Coming up, James Martin makes a souffle with caramelised

0:13:00 > 0:13:03bananas for former JLS star JB Gill.

0:13:03 > 0:13:07And you can see if James rose, ha-ha, to the occasion

0:13:07 > 0:13:11straight after a visit to the south west of France with Rick Stein.

0:13:11 > 0:13:13Rick's in Toulouse today,

0:13:13 > 0:13:15and I'll give you one guess what he might be buying.

0:13:16 > 0:13:19We're continuing our journey across the south-west corner of

0:13:19 > 0:13:21France on the barge Anjodi.

0:13:21 > 0:13:24And we're about to enter the city of Toulouse,

0:13:24 > 0:13:27the biggest place we've been to since we left Bordeaux.

0:13:31 > 0:13:35Pootling through the outskirts of a city like this can be

0:13:35 > 0:13:38a little intimidating, especially when you've just spent

0:13:38 > 0:13:41a few weeks in the relative peace and quiet of a green tube

0:13:41 > 0:13:45made of trees and water in the rural French countryside.

0:13:46 > 0:13:49But Toulouse has a strong gastronomic reputation,

0:13:49 > 0:13:53and right in the heart of it is the Victor Hugo Market.

0:13:53 > 0:13:57My mind is always full of ideas for new programmes, and one of them

0:13:57 > 0:14:00would have to be the best markets in the world,

0:14:00 > 0:14:02and Toulouse has got to be one of them.

0:14:02 > 0:14:06This market, right in the very centre, is not full of cheap

0:14:06 > 0:14:09suitcases and cut-price trainers and all the rest of the tat

0:14:09 > 0:14:12that normally surrounds a city market back at home.

0:14:12 > 0:14:16It's just food, glorious food.

0:14:16 > 0:14:18This is a particularly splendid display of fish,

0:14:18 > 0:14:20all whole fish, no fillets.

0:14:20 > 0:14:25And it's all Mediterranean fish and all day-caught fish and it shows.

0:14:25 > 0:14:28And it's really exciting, because we're on our way down there

0:14:28 > 0:14:32and here's a flavour of the blue Mediterranean Sea for me.

0:14:32 > 0:14:34I mean, look at those sardines up there, I mean,

0:14:34 > 0:14:36they couldn't have come out of any other sea.

0:14:36 > 0:14:38They've just got that small, petite look

0:14:38 > 0:14:40of Mediterranean sardines.

0:14:40 > 0:14:42Look at that. A tuna.

0:14:42 > 0:14:45I mean, what could be more sort of reminiscent of the Mediterranean

0:14:45 > 0:14:49than a lovely, fat tuna like that? Lovely-looking fish.

0:14:49 > 0:14:52And over here we've got, well, I don't know some of the names

0:14:52 > 0:14:57of the fish here because that sort of flatfish, they just say limande.

0:14:57 > 0:15:00They call a lot of flatfish limande. And garfish.

0:15:00 > 0:15:04Now, we get those back home but nobody ever really knows

0:15:04 > 0:15:07about them because they're so rare. But they're lovely eating.

0:15:07 > 0:15:10And finally, just look at those fresh anchovy fillets there.

0:15:10 > 0:15:13So nice to be able to go to a fishmonger and just buy a whack

0:15:13 > 0:15:16of those and cure them yourself,

0:15:16 > 0:15:18either salt them or do them "a la escabeche"

0:15:18 > 0:15:20in a little bit of vinegar and fry them off first,

0:15:20 > 0:15:25and then marinate them in vinegar and aromatic Provencal herbs.

0:15:25 > 0:15:26Lovely dish.

0:15:28 > 0:15:30Equally as good is a pissaladiere.

0:15:30 > 0:15:33And it's really like a pizza, using anchovies,

0:15:33 > 0:15:36olives and masses of onions, sweated down in olive oil.

0:15:37 > 0:15:39Don't cut the onions too much.

0:15:39 > 0:15:42We don't want to end up with an onion puree.

0:15:42 > 0:15:45I put a big bouquet garni in for more depth of flavour

0:15:45 > 0:15:47and plenty of seasoning.

0:15:47 > 0:15:50Let them go transparent and pop the lid on to really caramelise them,

0:15:50 > 0:15:54like those ones that smell so nice at fairgrounds.

0:15:54 > 0:15:57Look how soft and sweet they've gone.

0:15:57 > 0:16:00I made a basic pizza dough with flour, water, dried yeast,

0:16:00 > 0:16:02salt and a touch of olive oil.

0:16:04 > 0:16:08I'm putting some anchovy paste under those sweet onions.

0:16:08 > 0:16:10What I like about it, it's a bit like you're having just

0:16:10 > 0:16:14a pizza margarita, you know, just the simple ingredients.

0:16:14 > 0:16:16A pissaladiere is just onion, anchovies and olives,

0:16:16 > 0:16:18nothing more, no pineapple,

0:16:18 > 0:16:21no cheese chunks, I mean, sorry, pineapple chunks, you know,

0:16:21 > 0:16:23sweetcorn, bacon and all that.

0:16:23 > 0:16:27I just like things left alone and that's why I love this.

0:16:27 > 0:16:31Of course, the sort of success lies in the contrast between those

0:16:31 > 0:16:33sweet onions and the bitter olives

0:16:33 > 0:16:35and the very salty anchovies.

0:16:37 > 0:16:40It's baked in a hot oven for 15 to 20 minutes.

0:16:40 > 0:16:43And then treated just as you would a pizza.

0:16:43 > 0:16:46Cut into individual slices and eat it

0:16:46 > 0:16:48with a chilled rose wine.

0:16:48 > 0:16:51This could have been the original fast food that Roman legionnaires

0:16:51 > 0:16:53would munch as they marched through Gaul.

0:16:53 > 0:16:55Who knows?

0:16:55 > 0:16:58Food is entitled to a history as much as monarchs, literature,

0:16:58 > 0:16:59politics and art.

0:17:01 > 0:17:05But at the market in Toulouse, I was looking for the famous sausage.

0:17:05 > 0:17:08I keep ordering up Toulouse sausages back home from various

0:17:08 > 0:17:11manufacturers, and they're always different and they're always

0:17:11 > 0:17:15a bit disappointing, a bit sort of floppy and got cereal in them,

0:17:15 > 0:17:17whereas as I understand it, Toulouse sausage should be

0:17:17 > 0:17:22a sort of firm mixture of cured and fresh pork and well-seasoned.

0:17:22 > 0:17:25Apparently, this guy over here makes the best

0:17:25 > 0:17:27Toulouse sausages in Toulouse.

0:17:27 > 0:17:30I've been waiting to buy some, but there is always a queue there.

0:17:30 > 0:17:32So I just thought I might as well have a beer while I'm waiting.

0:17:32 > 0:17:35SPEAKS FRENCH

0:17:38 > 0:17:41And that's nice, when you come out of the market, the air is

0:17:41 > 0:17:45perfumed with coffee, and there's coffee falling down all around us.

0:17:45 > 0:17:49I just noticed this car over here is covered with coffee.

0:17:49 > 0:17:51Oh, my God, if you sort of washed all that off,

0:17:51 > 0:17:54you'd probably get a couple of espressos out of it.

0:17:56 > 0:18:00A lot of sausages get known by their adopted city or region.

0:18:00 > 0:18:03The Frankfurter from Germany, the Wiener from Vienna,

0:18:03 > 0:18:06the famous Bologna sausage and of course our own Cumberland sausage,

0:18:06 > 0:18:09which this reminds me of.

0:18:09 > 0:18:12Now, around here they fry their Toulouse sausage in duck fat.

0:18:12 > 0:18:15In fact, they seem to use nothing but duck fat.

0:18:15 > 0:18:18I quite like the idea of buying the sausage by length,

0:18:18 > 0:18:20and why not cook it whole?

0:18:20 > 0:18:22It looks so much more attractive.

0:18:24 > 0:18:26I'm just giving it a little bit more seasoning,

0:18:26 > 0:18:29and because there is no cereal in these to absorb the fat,

0:18:29 > 0:18:32I'm going to have to let the fat escape so they don't burst.

0:18:34 > 0:18:36I thought it was a very good idea of mine

0:18:36 > 0:18:38to put the whole sausage in like that,

0:18:38 > 0:18:41but now I'm a bit stuck. How am I going to turn it?

0:18:41 > 0:18:43Then I just thought, "Well, another frying pan,"

0:18:43 > 0:18:44but first of all, I just need to

0:18:44 > 0:18:46drain some of that fat off.

0:18:47 > 0:18:49There we go.

0:18:56 > 0:18:59That's nearly cooked, AND it didn't end up on the floor.

0:18:59 > 0:19:01Rather than serve it with mash,

0:19:01 > 0:19:03I'm going to make a simple salad

0:19:03 > 0:19:05made with shallots and ripe tomatoes.

0:19:07 > 0:19:10I think these tomatoes look particularly lovely and

0:19:10 > 0:19:11I don't know why it is,

0:19:11 > 0:19:14but when you get to sort up towards the Mediterranean,

0:19:14 > 0:19:17they all look a bit sort of knurly, and you know you're there.

0:19:17 > 0:19:19And the other thing, I know it's pathetic of me,

0:19:19 > 0:19:23but I just much prefer cutting the tomatoes this way, rather

0:19:23 > 0:19:27than that way, cos they look much better on the plate.

0:19:29 > 0:19:33And now I'm just going to cover them with some chopped shallots

0:19:33 > 0:19:36and put a few capers over the top of that, and then on the top

0:19:36 > 0:19:39of all that will go a bit of dressing and then the sausages.

0:19:41 > 0:19:44I've been making the same salad ever since I started cooking.

0:19:44 > 0:19:46I remember once, about 20 years ago,

0:19:46 > 0:19:49Keith Floyd came to the restaurant to film.

0:19:49 > 0:19:52And he stayed for lunch and we had steak and salad just like this,

0:19:52 > 0:19:55washed down with quite a lot of red wine.

0:19:56 > 0:19:58This is a vinaigrette.

0:19:58 > 0:20:00Anoint the bowl with crushed garlic,

0:20:00 > 0:20:03next, Dijon mustard and salt.

0:20:03 > 0:20:06Don't use English mustard, it's too powerful.

0:20:07 > 0:20:11Then red wine vinegar and sunflower oil whisked to an emulsion.

0:20:12 > 0:20:14Grind generously with black pepper.

0:20:15 > 0:20:18And drizzle over the salad.

0:20:20 > 0:20:25A simple rule of thumb here. Well, I've just worked it out, actually.

0:20:25 > 0:20:28A metre will feed four hungry people.

0:20:28 > 0:20:30Or in the case of our film crew,

0:20:30 > 0:20:31two metres will.

0:20:32 > 0:20:35Toulouse sausage goes really well with lentils,

0:20:35 > 0:20:39but I devised this salad for my bistro for ladies who lunch.

0:20:39 > 0:20:41I can't resist a little myself.

0:20:46 > 0:20:49Now, Rick's camera crew clearly have smaller appetites than ours.

0:20:49 > 0:20:52It's at least one sausage per person here.

0:20:52 > 0:20:55Now, for this week's masterclass, I thought I would demystify

0:20:55 > 0:20:58what some people think is the most daunting dish of all, the souffle..

0:20:58 > 0:21:00I'm going to make a banana-flavoured one,

0:21:00 > 0:21:02cos I know you like the flavour of bananas as well.

0:21:02 > 0:21:04So I thought, basically,

0:21:04 > 0:21:06we start off with the egg whites first of all.

0:21:06 > 0:21:10Four egg whites, really, for basically just two pots like this.

0:21:10 > 0:21:12So we can use the yolks for bits and pieces.

0:21:12 > 0:21:15Now, generally, if we're doing this the proper way,

0:21:15 > 0:21:19we'd actually make the custard out of the egg yolks here.

0:21:19 > 0:21:22But what am going to do is actually show you what I think is

0:21:22 > 0:21:25a foolproof sort of way of doing it, really.

0:21:25 > 0:21:29You can actually make this either with the custard or what some

0:21:29 > 0:21:33people call a creme anglaise, or a creme patissiere which is

0:21:33 > 0:21:36a custard thickened with cornflour or flour.

0:21:36 > 0:21:40But you can actually make a souffle with just egg whites and egg yolks.

0:21:40 > 0:21:42But we whisk up the egg whites first of all.

0:21:42 > 0:21:44Pinch of salt if you need to, just a touch.

0:21:46 > 0:21:48- You've never had a souffle, have you?- I've never had a souffle.

0:21:48 > 0:21:50I've never seen it made, and I've never made one.

0:21:50 > 0:21:52The pressure's really on, then, isn't it, really?

0:21:52 > 0:21:55But the best savoury one is a cheese souffle, you see,

0:21:55 > 0:22:00which is done with a white sauce. Flour and butter and milk.

0:22:00 > 0:22:02Cheese all the way through it.

0:22:02 > 0:22:04- That sounds OK. That sounds all right.- Sounds all right?

0:22:04 > 0:22:07Because it tastes less of cheese. This is a sweet one.

0:22:07 > 0:22:08This is a simple one,

0:22:08 > 0:22:11but the real cheap version of this comes in a minute.

0:22:11 > 0:22:14You need to whip up the egg whites first of all,

0:22:14 > 0:22:16get them nice and firm, don't over-whip them...

0:22:21 > 0:22:25Whip up the egg whites. That's probably about enough, really.

0:22:25 > 0:22:28And then we can turn our attention to the little dishes here.

0:22:28 > 0:22:31Now, for me, really, when you butter the dishes,

0:22:31 > 0:22:33you always do this with softened butter.

0:22:33 > 0:22:36So just a little bit of softened buttered in the bottom,

0:22:36 > 0:22:39go all the way round, I don't use melted butter because the

0:22:39 > 0:22:42butter generally sinks down to the base.

0:22:42 > 0:22:44So, a little bit of softened butter round the edge.

0:22:44 > 0:22:46That's it.

0:22:46 > 0:22:50And then we can then line this with sugar, you can line it with coconut,

0:22:50 > 0:22:53you can line it with chocolate, whatever you want, but the idea is

0:22:53 > 0:22:56you just go round with the sugar like that.

0:22:56 > 0:22:59Don't touch the inside of the moulds once you do it,

0:22:59 > 0:23:02because it's already lined. Like that.

0:23:02 > 0:23:04And then we can talk about our cheat's bit which is this.

0:23:04 > 0:23:07- This is ready-made custard that you can buy from the supermarket.- OK.

0:23:10 > 0:23:11Then we use a little bit of this.

0:23:11 > 0:23:15This is the banana liqueur, but you can put lemon, orange zest,

0:23:15 > 0:23:16all manner of different things.

0:23:16 > 0:23:18And then, really, the key to this part

0:23:18 > 0:23:20is the folding in of the egg whites.

0:23:20 > 0:23:23Now, you do it quite quickly, especially if you work in

0:23:23 > 0:23:26Ashley's restaurant because...

0:23:26 > 0:23:28- It's quite busy.- You'd have a few to do, I think.

0:23:28 > 0:23:30Yeah, you'd have a few to do, but it's basically,

0:23:30 > 0:23:34you don't follow the rules of that figure of eight sort of palaver,

0:23:34 > 0:23:37you get it in the oven as quick as possible. That's the key to it.

0:23:37 > 0:23:41You need to fold the egg whites in as quick as possible.

0:23:41 > 0:23:44So once you get to this stage, you've got the filling,

0:23:44 > 0:23:47then we can pour this filling in the centre.

0:23:49 > 0:23:51Like that. Another one.

0:23:51 > 0:23:54And then, using a palette knife,

0:23:54 > 0:23:56you just want to create a little dome on the top.

0:23:56 > 0:23:58That's the key to this. So just dome the surface.

0:23:59 > 0:24:03So you've almost got a little bit of a head start there.

0:24:03 > 0:24:06Do the same thing with the other one. Round the edge.

0:24:08 > 0:24:11- Is it quite a fast process? Do you have to...?- Hopefully.

0:24:12 > 0:24:14Clean it round the edge, just with your thumb.

0:24:14 > 0:24:17That basically stops it from sticking round the edge.

0:24:17 > 0:24:21Do the same thing with this one. Round the edge. Like that.

0:24:22 > 0:24:27And then you pray, because this goes in the oven 450 degrees Fahrenheit,

0:24:27 > 0:24:30220-odd degrees centigrade, gas seven.

0:24:30 > 0:24:32Wants about six minutes,

0:24:32 > 0:24:34and I'm going to do that with some char-grilled bananas

0:24:34 > 0:24:36and some ice cream. But first of all, I mean,

0:24:36 > 0:24:40- first of all congratulations for what an amazing career.- Thank you.

0:24:40 > 0:24:44But very quick. It all happened within, what, 2009, really?

0:24:44 > 0:24:46It suddenly exploded for you.

0:24:46 > 0:24:49But before then, I mean, you were brought up in Antigua,

0:24:49 > 0:24:51- rugby player, you wanted to be? - Yes, I did, I did.

0:24:51 > 0:24:54I had aspirations of being a rugby player and that kind of got

0:24:54 > 0:24:55thrown out when...

0:24:55 > 0:24:57Why did it get thrown out, then?

0:24:57 > 0:25:00Well, I got injured when I was about 17, and it just wasn't quite

0:25:00 > 0:25:04the same after that. I'd always been involved with music.

0:25:04 > 0:25:08- I'd always had, I suppose, a passion for music.- Yeah.

0:25:08 > 0:25:11And it was just highlighted around the age of 18.

0:25:11 > 0:25:13So how did you meet the other band mates, then?

0:25:13 > 0:25:16Because it wasn't you that set up the band originally, was it?

0:25:16 > 0:25:17No, it was Oritse.

0:25:17 > 0:25:21Oritse set the group up and he had a mutual friend with Marvin.

0:25:21 > 0:25:25And Marvin used to do sort of various acting auditions

0:25:25 > 0:25:27and things and he'd met Aston along the way.

0:25:27 > 0:25:30And Oritse got in touch with someone that I was working with

0:25:30 > 0:25:31while I was at uni.

0:25:31 > 0:25:35And she suggested me going down to audition for the group

0:25:35 > 0:25:38so it was kind of an organic process.

0:25:38 > 0:25:42But it was, considering most manufactured sort of bands now,

0:25:42 > 0:25:43you were actually a band

0:25:43 > 0:25:46before you ever walked into X Factor, before any of that.

0:25:46 > 0:25:47Exactly. Not a lot of people know.

0:25:47 > 0:25:50We were probably back together for about a year and

0:25:50 > 0:25:52a half before we did the show. It was a good thing...

0:25:52 > 0:25:55- The band was called UFO, wasn't it?- Yeah, originally, yeah.

0:25:55 > 0:25:57- You've done your research, James. - I've done my research.

0:25:57 > 0:25:58Yeah, I've done my research.

0:25:58 > 0:26:00It was called UFO, then you sort of got into...

0:26:00 > 0:26:03What was that like, really, for you, cause most bands that you speak

0:26:03 > 0:26:07to, they kind of frown upon stuff like those sort of shows, really.

0:26:07 > 0:26:10What was it like for you? Do you see it as a shop window, I suppose?

0:26:10 > 0:26:12It was a big decision at the time, you know.

0:26:12 > 0:26:14And we'd sort of been, as I say,

0:26:14 > 0:26:17working away for about a year and a half.

0:26:17 > 0:26:20It was kind of a last resort for us,

0:26:20 > 0:26:23but we recognised the power of the show, you know,

0:26:23 > 0:26:27we obviously watched the show as fans and tuned in every year.

0:26:27 > 0:26:30- Yeah.- And, you know, our families were into the show and stuff and

0:26:30 > 0:26:33it was, as you say, a great shop window, a great opportunity.

0:26:33 > 0:26:38We've always been fans of the show and we always will be, you know.

0:26:38 > 0:26:41- It really did give us our big break. - What a success as well.

0:26:41 > 0:26:44- Was that five number one singles? - Yeah.- Number one albums?

0:26:44 > 0:26:45Yeah.

0:26:45 > 0:26:49- The first X Factor contestants to win a Brit Award.- Exactly.

0:26:49 > 0:26:51- We've won two now.- MOBOs? - Five MOBOs.

0:26:51 > 0:26:54So what are you doing splitting up? What's all this about?!

0:26:54 > 0:26:55It's one of those things.

0:26:55 > 0:26:57I mean, we've been together about

0:26:57 > 0:26:58six and a half years now. As you know,

0:26:58 > 0:27:02Marv's recently had a baby and Oritse's managing,

0:27:02 > 0:27:04or going into managing as well.

0:27:04 > 0:27:05So I guess it's just the right time for us,

0:27:05 > 0:27:08we are young enough still that we can sort of explore

0:27:08 > 0:27:11other things and, you know, it's just one of those things.

0:27:11 > 0:27:13But you're still, I mean, you haven't actually officially

0:27:13 > 0:27:16- split up yet. Well, you have, but not yet.- Yeah, not yet. Not yet.

0:27:16 > 0:27:19So you've still got the tour. So tell us about the tour, then.

0:27:19 > 0:27:22- The final tour.- Well, we're going to be touring up and down the country.

0:27:22 > 0:27:26We're back on the arena tour in December.

0:27:26 > 0:27:29So we're looking forward to that. It is a farewell tour.

0:27:31 > 0:27:34I suppose the only thing you'll probably see us doing after

0:27:34 > 0:27:38December will be working with our foundation, the JLS Foundation.

0:27:38 > 0:27:40But, yeah, you know,

0:27:40 > 0:27:43for us we kind of just wanted to have a last tour just to

0:27:43 > 0:27:47thank our fans and obviously to make sure that they could see us

0:27:47 > 0:27:50for the final time and see us performing. And, you know,

0:27:50 > 0:27:54we always like to have quite a high-octane energetic show,

0:27:54 > 0:27:57so we didn't want anyone to miss out on that.

0:27:57 > 0:28:00And then there's an album out at the same time which is a mixture

0:28:00 > 0:28:04- of your classic tracks, but also some new ones in there as well.- Yes.

0:28:04 > 0:28:06- The Greatest Hits. - The Greatest Hits?

0:28:06 > 0:28:08You've been around three years!

0:28:08 > 0:28:10THEY LAUGH

0:28:10 > 0:28:14- Well, it's been a good 11 singles. - It has. Pretty incredible, yeah.

0:28:14 > 0:28:15So that's going to have a mixture of old,

0:28:15 > 0:28:17and your favourite ones as well.

0:28:17 > 0:28:20Yeah, yeah, yeah. All the classics, as it were.

0:28:20 > 0:28:23And we're definitely going to have one or maybe two new tracks

0:28:23 > 0:28:25on there as well.

0:28:25 > 0:28:29And if that wasn't enough, you finish there, and you hang

0:28:29 > 0:28:32your microphone up, and then you pick up your Wellington boots.

0:28:32 > 0:28:36- Exactly.- What's this about your farm? This fascinates me, this farm.

0:28:36 > 0:28:39Well, I live on a farm at the moment, and I always wanted

0:28:39 > 0:28:43to make something of the space, so I sort of spoke to

0:28:43 > 0:28:46a few friends and things and they suggested getting into deer farming.

0:28:46 > 0:28:49And the more I researched, the more I sort of got into it and

0:28:49 > 0:28:53looked into it, the more passionate I became. I love my food.

0:28:53 > 0:28:55I love meat. I enjoy cooking.

0:28:55 > 0:28:59You know, it just seemed like the perfect lifestyle, really,

0:28:59 > 0:29:03- to, I suppose, adopt and get stuck into.- What a massive change.

0:29:03 > 0:29:06- What a massive difference. - Yeah, definitely it is.

0:29:06 > 0:29:07I mean, there's a lot to learn.

0:29:07 > 0:29:09I don't really have that much of a farming background.

0:29:09 > 0:29:11I mean, my family kind of have dabbled in it.

0:29:11 > 0:29:14We used to have a vegetable farm, well,

0:29:14 > 0:29:16fruits and vegetable farm in Antigua,

0:29:16 > 0:29:18but I mean, obviously we don't live there,

0:29:18 > 0:29:21and we haven't been there for a while,

0:29:21 > 0:29:25so I guess it's just picking back up from there and, as I say,

0:29:25 > 0:29:28- just adapting to the lifestyle. - So when will we see the first crop?

0:29:28 > 0:29:31- Do we know yet?- Probably next year.

0:29:31 > 0:29:32- Next year.- So next summer, yeah.

0:29:33 > 0:29:35Looking forward to it.

0:29:35 > 0:29:37- Well, there you go.- There's your bananas.- Is it ready?

0:29:37 > 0:29:40Well, kind of, I think so. I kind of think so but...

0:29:40 > 0:29:44Hopefully, if Pierre Koffmann has actually done the souffles

0:29:44 > 0:29:45round the corner...

0:29:45 > 0:29:48There's actually no back to this oven. It's a false back.

0:29:48 > 0:29:53But the idea is, literally, it should be after about five minutes,

0:29:53 > 0:29:55we end up with souffle...

0:29:56 > 0:29:59- It smells good.- ..which we've got. - It's the moment of truth.

0:29:59 > 0:30:03A little bit souffle, and then we what we do is just dust these

0:30:03 > 0:30:06with a little bit of a icing sugar over the top.

0:30:07 > 0:30:09So you can mix and match the different flavourings you

0:30:09 > 0:30:11want in there.

0:30:11 > 0:30:15You can put pistachio, of course, you can put anything you want in.

0:30:15 > 0:30:17- And there you have... - Looks incredible.

0:30:19 > 0:30:22Dessert done. Dive into that. Tell us what you think.

0:30:25 > 0:30:29- You've never had the souffle before. - No, I haven't.

0:30:29 > 0:30:31The idea is you can put pistachio, fruit in it,

0:30:31 > 0:30:33anything like that, but the secret of, I think,

0:30:33 > 0:30:35souffle is put anything that's strong flavouring, really.

0:30:35 > 0:30:37- That alcohol is pretty strong.- Aw!

0:30:39 > 0:30:40- Happy with that?- Excellent.

0:30:45 > 0:30:47Souffle on a live show, James?

0:30:47 > 0:30:49I've got to say, I am really impressed.

0:30:50 > 0:30:53Today, we're taking a look back at some of the most delicious

0:30:53 > 0:30:56dishes from the Sunday Kitchen Store Cupboard.

0:30:56 > 0:30:58Now, when you think of Chinese cookery,

0:30:58 > 0:31:01there's one name that certainly springs to mind.

0:31:01 > 0:31:03It is, of course, Ken Hom.

0:31:03 > 0:31:06And today, he is cooking us a dish that his mother used to cook him.

0:31:06 > 0:31:09Let's see the master at work.

0:31:09 > 0:31:11Good to see you. Now, what are we doing?

0:31:11 > 0:31:15OK, we're doing a steamed fish, this lemon sole, and I'm just going to

0:31:15 > 0:31:17- have you fillet... - You can get me to do it.

0:31:17 > 0:31:19..because you're the younger one.

0:31:19 > 0:31:20THEY LAUGH

0:31:20 > 0:31:25- What I'm going to do is I'm going to do this with ginger.- OK.

0:31:25 > 0:31:29The beautiful thing is steaming fish is one of the best ways to cook it.

0:31:29 > 0:31:33- OK.- We use a lot of ginger with our seafood. Why?

0:31:33 > 0:31:35- Because it's sort of like our lemon, if you will.- Yeah, OK.

0:31:35 > 0:31:38And the thing is, you know, when people use ginger,

0:31:38 > 0:31:41I always tell them, "Don't throw away the peel."

0:31:41 > 0:31:44What you do with the peel is you keep it, like,

0:31:44 > 0:31:47in your freezer, and you use it during the winter

0:31:47 > 0:31:50to make fresh ginger tea.

0:31:50 > 0:31:52- Really?- With honey. And it still maintains the flavour?

0:31:52 > 0:31:54Especially if you have a cold or something like that.

0:31:54 > 0:31:58That is the most wonderful cold remedy ever.

0:31:58 > 0:32:00So you wouldn't throw the peelings to the bottom of

0:32:00 > 0:32:05- the steamer?- No, no, no. Why waste it?- Really?- Yes.

0:32:05 > 0:32:08- I won't be doing that any more. - That's a chefy thing.- Yeah, OK.

0:32:08 > 0:32:10Now you, I mean,

0:32:10 > 0:32:13Theo is quite a sort of purist, a traditionalist in how he cooks.

0:32:13 > 0:32:15- That is why his food is so wonderful.- Is that what you do?

0:32:15 > 0:32:18Because you said earlier this is your mother's recipe.

0:32:18 > 0:32:20Yes, well, this is very classic.

0:32:20 > 0:32:22I mean, not only my mum used to make it,

0:32:22 > 0:32:26you know, we used to have it in the restaurant where I worked and,

0:32:26 > 0:32:30in fact, most Chinese, they say,

0:32:30 > 0:32:33you have to have your fish steamed to see how fresh it really is.

0:32:33 > 0:32:35- You can't hide it if it's not. - No, absolutely.

0:32:35 > 0:32:38And what we do with the fish, we salt it a little bit,

0:32:38 > 0:32:43- to draw some of the moisture, to make it firmer.- OK. So for how long?

0:32:43 > 0:32:47- Not long.- Usually about, you know, 20 minutes will be fine.

0:32:47 > 0:32:49You don't need to salt it a long time.

0:32:49 > 0:32:53- So just a sort of heavy seasoning? - No, lightly.- A light seasoning, OK.

0:32:54 > 0:32:56So just something very light.

0:32:56 > 0:32:58- Put it on a heat-proof plate like this.- There you go.- OK.

0:32:58 > 0:33:01That's very good.

0:33:02 > 0:33:05You've just written another book, haven't you?

0:33:05 > 0:33:08- The A-Z Of Chinese Cookery. - Yes, it's coming out.

0:33:08 > 0:33:10When my good friend Madhur Jaffrey

0:33:10 > 0:33:14did a big one, I said I've got to do one too.

0:33:14 > 0:33:18And is it everything you need to know about

0:33:18 > 0:33:20Chinese cooking and ingredients?

0:33:20 > 0:33:24Well, it's almost sort of a lifetime work of gathering

0:33:24 > 0:33:29recipes and learning certain things about some very complicated

0:33:29 > 0:33:31- but easy recipes as well.- Right.

0:33:31 > 0:33:35Things I think people will probably have never ever seen

0:33:35 > 0:33:37in many of this.

0:33:37 > 0:33:40Now, we salt it and then you put it in the fridge.

0:33:40 > 0:33:42Now, very often these soles come with a lot of roe,

0:33:42 > 0:33:43would you use that?

0:33:43 > 0:33:46- Yes, absolutely.- Really?- Was there roe in there?- No, there wasn't.

0:33:46 > 0:33:48- If there is, I would have put that on there.- Really?

0:33:48 > 0:33:52- And that's good to steam as well? - Oh, absolutely.- OK, OK.

0:33:52 > 0:33:55A lot of people, when you serve it, they don't like the roe.

0:33:55 > 0:33:57I know. They should send it to me.

0:33:57 > 0:34:00THEY LAUGH

0:34:00 > 0:34:04- It just so happens... - Oh, you had one. Fantastic.

0:34:04 > 0:34:06- That was a surprise. - I really want to try this.

0:34:06 > 0:34:07Now, if I make this really good,

0:34:07 > 0:34:09I don't have to do the omelette, right?

0:34:09 > 0:34:10No, you don't have to do the omelette.

0:34:10 > 0:34:12That's the only nice thing about presenting the show.

0:34:12 > 0:34:15I thought because James wasn't here, I don't have to do the omelette.

0:34:15 > 0:34:17And I said, "This is great!"

0:34:17 > 0:34:20- I don't have to do the omelette. But you do.- Oh, I have to suffer.

0:34:20 > 0:34:23- Now, we'll take that and steam this. - OK.- OK.

0:34:23 > 0:34:25A lot of people don't think about Chinese food.

0:34:25 > 0:34:29They think we just stir-fry everything but we also steam,

0:34:29 > 0:34:32especially a lot of things like fish.

0:34:32 > 0:34:35Now, what happens is, if you put it in a steamer...

0:34:35 > 0:34:37- So this is the lid of the basket? - This is the lid.

0:34:37 > 0:34:41I tell you why, because the thing is, this is too big to go

0:34:41 > 0:34:44inside a bamboo steamer, so I'm just using the lid

0:34:44 > 0:34:45which is just as perfect.

0:34:45 > 0:34:49- You just put this on top like that. - And absolutely nothing in the water?

0:34:49 > 0:34:53- Yes, nothing.- Right.- You just want the purity of the fish.

0:34:53 > 0:34:56Now, we'll put this aside for one minute and

0:34:56 > 0:34:57we're going to do your favourite.

0:34:57 > 0:34:59Yeah, now talk me through this.

0:34:59 > 0:35:01Now, this is bean curd made from soya beans.

0:35:01 > 0:35:04- You want to cut that up into, you know, little dice.- Little dice, OK.

0:35:04 > 0:35:08- And this is a protein, right?- Yes, and it's very, very good for you.

0:35:08 > 0:35:12OK. And it's very popular in...?

0:35:12 > 0:35:14Well, we eat it in Asia, and in fact,

0:35:14 > 0:35:17Japan has some of the best tofu as well.

0:35:17 > 0:35:20It's like custard and it's absolutely...

0:35:20 > 0:35:22I mean, it's not only so good for you,

0:35:22 > 0:35:25but they really make it tasty.

0:35:25 > 0:35:27And I'm aiming to convert you today.

0:35:27 > 0:35:29Yeah, OK. I want to be converted

0:35:29 > 0:35:31cos I have to say that Theo converted me...

0:35:31 > 0:35:34- It's good for children.- Is it? - Yes, fantastic for children.

0:35:34 > 0:35:37Theo converted me to proper polenta,

0:35:37 > 0:35:41- which I struggled with for a while. - Really? You didn't like polenta?

0:35:41 > 0:35:43Well, I just find it quite dull

0:35:43 > 0:35:45until you throw loads of flavours at it, right?

0:35:45 > 0:35:47- Am I upsetting you? - Well, no, it's like pasta.

0:35:47 > 0:35:50Think about pasta, boiled pasta on its own is not going to taste that

0:35:50 > 0:35:53great, but if you make like polenta, you add mushroom, Parmesan and

0:35:53 > 0:35:56if you are lucky, you get a white truffle, it's absolutely incredible.

0:35:56 > 0:35:58A white truffle. Anything is going to taste nice with

0:35:58 > 0:36:00a white truffle thrown at it, innit?

0:36:00 > 0:36:04Now, what we're going to do, is we have this yellow bean sauce,

0:36:04 > 0:36:06which we are also going to put in.

0:36:06 > 0:36:08- Some chilli powder... - Is that all right for you.

0:36:08 > 0:36:10Yes, that's fantastic.

0:36:10 > 0:36:14And some stock and we have some Szechuan peppercorn, if you could...

0:36:14 > 0:36:17- It's been roasted.- Pound those? - If you could pound that for me.

0:36:17 > 0:36:19And that will add a real buzz to this whole dish.

0:36:19 > 0:36:22Just going back to the old bean curd,

0:36:22 > 0:36:25do you get different qualities...?

0:36:25 > 0:36:30Yes, this one is slightly softer and it's slightly firm,

0:36:30 > 0:36:33but I think you need to really buy it from a really good

0:36:33 > 0:36:36Chinese grocer. If you really want...

0:36:36 > 0:36:39- And it varies quite a lot in its taste and texture, does it?- Right.

0:36:39 > 0:36:42- And when it's good, you'll be converted.- Really?- Yes.- OK.

0:36:42 > 0:36:45- And it has to be cooked? - It has to be cooked.

0:36:45 > 0:36:49You can't eat it raw unless you get something really fresh like

0:36:49 > 0:36:53in Japan or in parts of China where it's really, really fresh.

0:36:53 > 0:36:55- You can have that raw.- Right, OK.

0:36:55 > 0:36:58Now, we want to brown the garlic first.

0:36:58 > 0:37:01- Add our bean curd. - That smells amazing.

0:37:01 > 0:37:02Yeah, it's lovely.

0:37:02 > 0:37:04See, already it smells quite different.

0:37:04 > 0:37:08And add our yellow bean sauce.

0:37:08 > 0:37:12This dish is disgustingly healthy.

0:37:12 > 0:37:16- Yeah, it is, isn't it?- If you can mix this cornflour, yeah.

0:37:16 > 0:37:18And a little bit of soy sauce.

0:37:18 > 0:37:22And is this how you eat regularly, sort of very healthy...?

0:37:22 > 0:37:26Well, I mean, I grew up with this kind of food and it's just so good.

0:37:26 > 0:37:31In fact, something like this with rice is just really

0:37:31 > 0:37:34quite perfect. Now, the Szechuan peppercorn...

0:37:34 > 0:37:37And I've had similar things, I think,

0:37:37 > 0:37:39in Chinese restaurants where they steam whole sea bass.

0:37:39 > 0:37:41Yes, oh, that's great.

0:37:41 > 0:37:42Whole Dover sole.

0:37:42 > 0:37:45And in fact, if I was cooking at home,

0:37:45 > 0:37:49I would probably want to steam the whole fish rather than do fillets.

0:37:49 > 0:37:51- How long would that take? - That would take a little bit longer.

0:37:51 > 0:37:55It would take, maybe, like 15 minutes or so.

0:37:55 > 0:37:58Now, this is done already. Look at that. Look how quick that was. OK?

0:37:58 > 0:38:01- We turn this up.- Beautiful. So there's no turning over.

0:38:01 > 0:38:03- That's enough heat just to drive right the way through?- Right.

0:38:03 > 0:38:05- Let's take this out.- Sure.- OK. I'll let you do that.

0:38:05 > 0:38:08- Do you want me to do it?- Yes.- OK.

0:38:08 > 0:38:12And what we have here is the sesame oil.

0:38:12 > 0:38:15- OK, and if you could tip that liquid out.- Yeah, into where?

0:38:15 > 0:38:18- Back into that. - Oh, you don't want that liquid?

0:38:18 > 0:38:20- No, I don't want that liquid. - Really?- I know you're shocked.

0:38:20 > 0:38:23That's upsetting me. OK.

0:38:23 > 0:38:27Right. And what we want to do, if you could grab that oil as well...

0:38:27 > 0:38:30- Here you are.- OK. A little bit of sesame oil,

0:38:30 > 0:38:33- and then mix it with just regular vegetable oil.- Right.

0:38:33 > 0:38:37- And get it very, very hot. - What's that doing?

0:38:37 > 0:38:40- And we pour a little bit of the soy sauce on this.- OK.- OK.

0:38:40 > 0:38:43- Is that light or dark soy sauce? - Yeah, it's just your soy sauce.

0:38:43 > 0:38:46Right. When would you use light and dark?

0:38:46 > 0:38:50Well, I think with something like this you want not a heavy

0:38:50 > 0:38:54soy sauce, because you want to taste the fish and you don't want it

0:38:54 > 0:38:55to be too salty.

0:38:55 > 0:38:57So cornflour going in.

0:38:57 > 0:39:00Yes, you want this to be slightly thick

0:39:00 > 0:39:04- so that the sauce will take the bean curd.- OK.

0:39:04 > 0:39:08And actually this tastes like a savoury custard.

0:39:08 > 0:39:11- Let's get the plate.- Right.

0:39:11 > 0:39:14- Here you are.- OK, let's put that... - There you go.

0:39:14 > 0:39:17And you're actually... You live in Paris,

0:39:17 > 0:39:20you're actually auctioning off dinner at your house, is it?

0:39:20 > 0:39:23That's right. It's something...

0:39:23 > 0:39:26I'm an ambassador for Action Against Hunger,

0:39:26 > 0:39:30and it's to raise money for people all over the world,

0:39:30 > 0:39:35and I'm going to charge a bomb for somebody to eat at my house.

0:39:35 > 0:39:38And you're actually there cooking in your kitchen?

0:39:38 > 0:39:39I am actually there cooking in the kitchen.

0:39:39 > 0:39:43- Really? What a fantastic prize. - And what we're going to do is...

0:39:43 > 0:39:46Presumably you're not going to charge me for standing next to you.

0:39:46 > 0:39:48- No, no! You can come and help.- Fine.

0:39:48 > 0:39:52- And my friend Jancis Robinson will actually do the wines.- Fantastic.

0:39:52 > 0:39:55- But we want a lot of money for it. - Absolutely.

0:39:55 > 0:39:58- Hold out for the big cash. - Now, you want to get this really,

0:39:58 > 0:40:01really hot and then you pour this on like that.

0:40:01 > 0:40:04But that doesn't destroy the flavours of the sesame oil?

0:40:04 > 0:40:07No, it doesn't, it just gives really a nice perfume.

0:40:07 > 0:40:10Why do you do that, is that to sort of bring out the flavours of...?

0:40:10 > 0:40:15Yes, to sizzle the spring onion, so it doesn't taste raw.

0:40:15 > 0:40:18And we garnish this with that, but we can...

0:40:19 > 0:40:22Do you have a spatula we can put this on?

0:40:22 > 0:40:25Yeah, I'll go and find one.

0:40:25 > 0:40:29- OK, you can come and help me do this meal.- I'd love to.

0:40:29 > 0:40:33- Right, so you want the two pieces, or the one?- Yes, why not?

0:40:33 > 0:40:38Why don't you have two pieces, yes, then everybody can have a lot.

0:40:38 > 0:40:42- Fantastic. Right, just put the roe on.- Yes.- Smells delicious.

0:40:42 > 0:40:44- I'm going to eat that! - Intrigued about the roe.

0:40:44 > 0:40:46But, again, you're not using these juices?

0:40:46 > 0:40:50- No, I think if I was eating rice I would throw that on my rice.- Really?

0:40:50 > 0:40:51That would be fantastic.

0:40:51 > 0:40:54- But why wouldn't you put it in the finished dish?- You can. Why not?

0:40:54 > 0:40:55I want to try it.

0:40:55 > 0:40:58- Oh, it's delicious.- It's easy. - Absolutely delicious.

0:40:58 > 0:41:00Let's put that there. And remind us what that is again.

0:41:00 > 0:41:04OK, that is steamed fish, sole, which you fillet. Thank you.

0:41:04 > 0:41:06Pleasure.

0:41:06 > 0:41:10- With a braised Szechuan tofu. - Beautiful.

0:41:14 > 0:41:16The thing about this recipe as well...

0:41:16 > 0:41:19Come on, let's go and see what Jo thinks of this.

0:41:19 > 0:41:22- Right, it's not meet, it's nice and delicate.- I know.

0:41:22 > 0:41:25- I do love sole, I do.- Do you? Good. - No, she has good taste.

0:41:27 > 0:41:30- I'm intrigued about the tofu because I'm the same as you about it.- Yeah.

0:41:30 > 0:41:34- But try that, see what do you think. - OK. I'm going to try the tofu first.

0:41:34 > 0:41:35And that yellow bean sauce, is that...?

0:41:35 > 0:41:38Yes, it's kind of salty, it's fermented...

0:41:38 > 0:41:41You know what we talk about the umami taste,

0:41:41 > 0:41:45which is that kind of fifth taste that fermented things have.

0:41:45 > 0:41:48- Let me have a bit more. - And it transforms everything.

0:41:48 > 0:41:51And do you only add that to sort of delicate fish and meats?

0:41:51 > 0:41:53- Well, we add it everywhere. - Really?

0:41:53 > 0:41:56Yes, we stir-fry a lot of things with it, meats,

0:41:56 > 0:41:59anything that has a strong flavour.

0:41:59 > 0:42:02- That's fantastic.- Good? - Oh, it's beautiful.

0:42:06 > 0:42:08That's Ken at his best, isn't it, really, clean classic

0:42:08 > 0:42:11flavours and a top tip on the freezing of those ginger peelings.

0:42:11 > 0:42:13Thanks so much.

0:42:13 > 0:42:15It's that time of the week where we get to join

0:42:15 > 0:42:17the charismatic Keith Floyd.

0:42:19 > 0:42:22Now, this is going to make fish and chip fryers throughout the land absolutely furious,

0:42:22 > 0:42:25to see Floyd fiddling about with fish,

0:42:25 > 0:42:27but this is the veritable institution,

0:42:27 > 0:42:29the heart of everything that's good about British cookery,

0:42:29 > 0:42:32and along with the fish, which has to get up frying speed and

0:42:32 > 0:42:36it starts to sing when it's cooked, in goes the chips.

0:42:41 > 0:42:44What about fish and chips? What about them?

0:42:44 > 0:42:48How many times do you know that you're getting cod when you ask for cod?

0:42:48 > 0:42:50And those of you who are blushing right now,

0:42:50 > 0:42:53you've every reason to blush, cos you know and I know that

0:42:53 > 0:42:57sometimes you put pollock in, don't you, and ling, and don't tell them?

0:42:57 > 0:42:58Anyway, over here,

0:42:58 > 0:43:00some very important things about fish and chips.

0:43:00 > 0:43:02Fish and chips, now, pay attention.

0:43:02 > 0:43:05This is Britain's first and most popular...

0:43:05 > 0:43:07First... That's all right, doesn't matter!

0:43:07 > 0:43:10It happens in every classroom, it happens in every classroom,

0:43:10 > 0:43:14now, pay attention and no laughing. OK. And you at the back sit still.

0:43:14 > 0:43:18And you, director. Right, to continue with the lesson...

0:43:18 > 0:43:21The first and most popular fish and chips were invented in Britain

0:43:21 > 0:43:24but it was the French who invented the chips.

0:43:24 > 0:43:26I'd never be a... Hey, come over here.

0:43:26 > 0:43:29I won't be much good as a teacher, will I? Never mind.

0:43:29 > 0:43:32The second most important fact, chips were invented in 1865.

0:43:32 > 0:43:35I shall be taking notes after the end of the class.

0:43:35 > 0:43:37And Winston Churchill, no less, called them good companions.

0:43:37 > 0:43:40I think he must have known JB Priestley.

0:43:40 > 0:43:43And another and staggering fact is we eat more cod in this

0:43:43 > 0:43:47country than our fishermen land, so we have to import the rest.

0:43:47 > 0:43:51And finally, my little children gastronauts, my pupils,

0:43:51 > 0:43:53big cod is best.

0:43:53 > 0:43:55OK? Right. But that down there.

0:43:55 > 0:43:59I can understand why they go on strike, they do need the money, but...

0:43:59 > 0:44:01Lost me glass. I think it's time for a little slurp.

0:44:01 > 0:44:05That's why I'm a bit nervous today. Little bit of Panda Pops here.

0:44:06 > 0:44:09Oh, it's a petillant little number, isn't it?

0:44:13 > 0:44:14Oh, boy.

0:44:14 > 0:44:18Mmm. By Jove, I needed that. Right.

0:44:19 > 0:44:22Let's go and have a look and see how the old fish and chips are getting on.

0:44:22 > 0:44:24Oh, it's magnificent.

0:44:24 > 0:44:26# Golden brown... #

0:44:28 > 0:44:31I don't think those chips are meant to be stuck to the fish,

0:44:31 > 0:44:33though, are they? I'm sorry about that.

0:44:33 > 0:44:36Look at that, that's beautiful. Beautiful.

0:44:36 > 0:44:39I think I can put one of those up here ready for sale.

0:44:39 > 0:44:42I wonder if the BBC will organise me a customer.

0:44:42 > 0:44:45Ah! It's a customer. No, it isn't, it's old Fred.

0:44:45 > 0:44:48- How are you?- Good morning, Keith, very well, thank you. How are you?- Good, good.

0:44:48 > 0:44:51Fred, the famous fisherman from the Plymouth Barbican, owns this shop.

0:44:51 > 0:44:54That's why we're here. Here you go, I've cooked you some fish and chips.

0:44:54 > 0:44:56Tell me what you reckon.

0:44:56 > 0:44:59I've done the best I can, I've never done it before.

0:44:59 > 0:45:01Well, I'll soon tell you.

0:45:01 > 0:45:04If it isn't right, I'll tell you it's not right.

0:45:04 > 0:45:06Is the batter all right, is it crispy enough?

0:45:06 > 0:45:08Beautiful, yes, you've done a good job, Keith.

0:45:08 > 0:45:10For a chef you're not bad.

0:45:10 > 0:45:14And the fish is white and firm, that's how it should be, isn't it?

0:45:14 > 0:45:16That's beautiful.

0:45:16 > 0:45:19The fish has got nice moisture in it. Mmm, you've done a good job.

0:45:19 > 0:45:22I have to say it was very good fresh fish. It wouldn't have been so good

0:45:22 > 0:45:24if it had been frozen fillets already battered, would it?

0:45:24 > 0:45:26- Oh, no.- That's not fish and chips.

0:45:26 > 0:45:28No, you can't beat fresh fish all the time.

0:45:28 > 0:45:30This has come out of a big cod, this piece here.

0:45:30 > 0:45:33I mean, the cod that I buy are between 10lb and 36lb in weight.

0:45:33 > 0:45:37- And the bigger the cod the better the fish and chips. - Oh, yes, much better.

0:45:37 > 0:45:40The flake's better, it tastes better, you've got more body in it,

0:45:40 > 0:45:43you've got something to eat, and there's not a lot of bone in there...

0:45:43 > 0:45:46- Well, there shouldn't be any bone in there at all when I've finished doing it.- Right.

0:45:46 > 0:45:49And for anybody who wants to fry them really properly and

0:45:49 > 0:45:53can't quite get... I mean, why won't you tell us your batter recipe?

0:45:53 > 0:45:55Well, I can't tell you the batter recipe

0:45:55 > 0:45:58because obviously it's been in the family for so many years.

0:45:58 > 0:46:01Cor, you know your mates, don't you? Dear, oh, dear.

0:46:01 > 0:46:04It's the last time I buy you a pint in the Dolphin!

0:46:04 > 0:46:07What are the essential tips for cooking a piece of fish and chips?

0:46:07 > 0:46:10Well, you must have your pans at the right temperature, so that as

0:46:10 > 0:46:13soon as you drop it in it doesn't go to the bottom, it comes straight up.

0:46:13 > 0:46:16Well, look, you enjoy that. I've got a little treat in store,

0:46:16 > 0:46:20I'm going to do my own kind of fish and chips with my own batter and my own fish.

0:46:20 > 0:46:21All right?

0:46:21 > 0:46:23And there we are.

0:46:23 > 0:46:29My little Mediterranean-style fish, minus the chips. Fritto misto.

0:46:29 > 0:46:33Delicate, light, delicious, fun, a summer's evening's little

0:46:33 > 0:46:37treat in the garden, wash it down with some vintage 1986 cherryade...

0:46:39 > 0:46:42And it IS cherryade, so there.

0:46:42 > 0:46:45And there it is, my little deep-fried fish.

0:46:45 > 0:46:48Real Floyd unidentified frying objects.

0:46:48 > 0:46:51# With your fish and chips on a Saturday night

0:46:51 > 0:46:53# With your fish and chips, it's a bit of all right

0:46:53 > 0:46:55# What a lovely bit of grub when you're returning from the pub

0:46:55 > 0:46:59# Oh, there is nothing like the British with their fish and chips. #

0:46:59 > 0:47:02So while I've been discovering the culinary delights of Fred's

0:47:02 > 0:47:05chippie - ho, ho - these enterprising cooks have been

0:47:05 > 0:47:08beavering away in their dustbins and clay ovens.

0:47:08 > 0:47:09But time is getting a bit tight now,

0:47:09 > 0:47:12and the Navy laid on this rather splendid taxi for me.

0:47:12 > 0:47:15Don't bother to stop, chaps, don't want to hold you up.

0:47:15 > 0:47:17I'll just jump out here. Gosh, I'm brave.

0:47:17 > 0:47:20There's no end to a cook's devotion to duty.

0:47:20 > 0:47:25Fearless, intrepid, debonair. They don't call me Wings for nothing.

0:47:25 > 0:47:27In fact, they don't call me anything.

0:47:28 > 0:47:30To my face, that is.

0:47:41 > 0:47:45When the Navy want a disaster they organise it in an impeccable manner.

0:47:45 > 0:47:47But the one thing they'd overlooked was,

0:47:47 > 0:47:49the BBC could come and cock it up completely.

0:47:49 > 0:47:50Do you know what happened?

0:47:50 > 0:47:54Our little helicopter bringing me here - big helicopter, actually -

0:47:54 > 0:47:56blew the whole place about as if it HAD been

0:47:56 > 0:47:58a tornado in the West Indies, or Wales,

0:47:58 > 0:48:00wherever they have tornadoes these days,

0:48:00 > 0:48:04and although I was going to cook you a brilliant dish, I've spent all morning on my hands and knees -

0:48:04 > 0:48:07you can see the mud on my trousers - picking up the bits and pieces.

0:48:07 > 0:48:10Anyway, enough apologies, enough excuses, I'm still going to outcook

0:48:10 > 0:48:13this lot whatever happens, even though they've tried to sabotage it.

0:48:13 > 0:48:15Richard, quick spin round the ingredients.

0:48:15 > 0:48:17Naturally, because we're in Cornwall at HMS Raleigh,

0:48:17 > 0:48:19I'm going to do a Portuguese dish.

0:48:19 > 0:48:22Portuguese man-of-war, it's called - I think that's a battleship or a boat.

0:48:22 > 0:48:27Anyway, there's some pork, there's some onions, garlic, bacon,

0:48:27 > 0:48:31parsley, tomatoes, mussels, cockles,

0:48:31 > 0:48:33scallops, olive oil, prawns,

0:48:33 > 0:48:35and, because the helicopter wrecked it,

0:48:35 > 0:48:38I've had to borrow tomato sauce from the field kitchen here.

0:48:38 > 0:48:41I did make my own, honestly, but they blew it away.

0:48:41 > 0:48:43Right, enough of all of that.

0:48:43 > 0:48:45A quick swig of what made the Navy famous.

0:48:46 > 0:48:48Till the ratbags took it away from them.

0:48:48 > 0:48:51And over with me into the frying pan.

0:48:51 > 0:48:55And as you can see, the combined resources of the BBC and the Navy

0:48:55 > 0:48:58have built me the most extravagant and beautiful kitchen.

0:48:58 > 0:49:01Onions in.

0:49:01 > 0:49:03Stir them round just for a moment.

0:49:03 > 0:49:05Then we put our pork in.

0:49:07 > 0:49:08Like that.

0:49:10 > 0:49:14And that has to sweat down for a few moments with my bacon,

0:49:14 > 0:49:16which is there.

0:49:16 > 0:49:17Throw the dish away.

0:49:17 > 0:49:19Don't lose grip on what I'm doing.

0:49:19 > 0:49:22Actually this is quite funny, cooking in

0:49:22 > 0:49:27a square pot for the Navy, it's Floyd versus the Navy, but in fact,

0:49:27 > 0:49:30Richard, they've been so kind to us I don't care if I come second.

0:49:30 > 0:49:33There's a bunch of generals... No, what are they called? ..admirals standing over there,

0:49:33 > 0:49:37and they're going to get to eat all of this shortly.

0:49:38 > 0:49:42And that actually is the end of phase one.

0:49:42 > 0:49:45Now, Navy pilots by definition are a retiring,

0:49:45 > 0:49:48shy and sensitive breed, and they insisted that I waved goodbye

0:49:48 > 0:49:51so they could get back to their flower pressing and crochet.

0:49:51 > 0:49:54Bye-bye, Crispin, bye-bye, Your Royal Highness!

0:49:54 > 0:49:58Now the other ranks have to finish off their gastronomic exam piece

0:49:58 > 0:49:59for the admirals to judge.

0:49:59 > 0:50:02Providing the Brylcreem boys keep their distance and don't blow

0:50:02 > 0:50:04the kitchen to bits again.

0:50:05 > 0:50:09And a little problem here is, we are in a disaster area, this is a busy kitchen,

0:50:09 > 0:50:13it's only made of mud and clay and wattles made, on the Isle of Innisfree, and all that nonsense.

0:50:13 > 0:50:16What I want you to do now, and pay attention, OK,

0:50:16 > 0:50:20nautical manual number 19, page 27, Portuguese dish,

0:50:20 > 0:50:24cataplana phase two, go from now. Right.

0:50:24 > 0:50:27Pass me the bits and pieces, in we go with the mussels.

0:50:27 > 0:50:30Thank you very much. In we go with the prawns.

0:50:30 > 0:50:32Thank you very much indeed. In we go with the scallops.

0:50:32 > 0:50:35Thank you very much indeed. In we go with the cockles.

0:50:35 > 0:50:38Thank you very much. In with the Royal Navy's own tomato sauce.

0:50:38 > 0:50:42Thank you very much. A bit of pureed basil like that.

0:50:42 > 0:50:45Take these away, thank you. Bring me my parsley, would you?

0:50:45 > 0:50:47Thank you, put that in. There we go.

0:50:47 > 0:50:50And then a bit of chilli powder to give it some spice and flavouring,

0:50:50 > 0:50:53a little bit of paprika to make it absolutely brilliant.

0:50:53 > 0:50:54Which didn't come out.

0:50:54 > 0:50:57Never does, does it, when you're trying to do things properly?

0:50:57 > 0:51:00And then we stir that round, put the lid on, like that.

0:51:01 > 0:51:03In five minutes... Where's my rum?

0:51:03 > 0:51:06In five minutes we'll delight the generals, the admirals, with

0:51:06 > 0:51:10the finest foods of the northern hemisphere, that is to say Portugal.

0:51:10 > 0:51:12And HMS Raleigh, good luck to us all.

0:51:35 > 0:51:39I think there's going to be a bit of a mixed menu today. Fish and liver.

0:51:47 > 0:51:49I've had a brilliant time and mine's really very good

0:51:49 > 0:51:51but we'd better ask the admirals what they think.

0:51:51 > 0:51:54Commander Andrew there, what do you reckon to what your food's been like?

0:51:54 > 0:51:56I think it's been jolly good, Keith,

0:51:56 > 0:52:00a first-class effort considering the conditions they've been working in.

0:52:00 > 0:52:02I'm particularly keen on the vegetables today,

0:52:02 > 0:52:05- nice and crisp and crunchy with a lot of flavour.- Absolutely splendid.

0:52:05 > 0:52:07What about you, ma'am?

0:52:07 > 0:52:10I think it's beautiful, very tender and a different taste.

0:52:10 > 0:52:13What about the curry, gentlemen? The chaps who had curry, what did they think of that?

0:52:13 > 0:52:17- George, you had the curry.- Splendid. Absolutely splendid.- Nice and spicy?

0:52:17 > 0:52:18Very nice and spicy.

0:52:18 > 0:52:22I think somebody let the salt pot fall into the soup, though.

0:52:22 > 0:52:25- That was a... We've got over that dish.- Right.

0:52:25 > 0:52:29- But all in all, how many out of ten? - Oh, about 11.- About 11.

0:52:29 > 0:52:31You can't get much better than that.

0:52:31 > 0:52:35What I'm going to do now, the brass hats,

0:52:35 > 0:52:37as we call them in the trade, have had a bean feast.

0:52:37 > 0:52:41I'm going to feed the boys. That's where my heart is.

0:52:45 > 0:52:47Great, this little masterpiece is ready.

0:52:47 > 0:52:50All it needs is a sprig of parsley and I'll get the Blue Watch

0:52:50 > 0:52:53over here to see what they think of my cooking.

0:52:53 > 0:52:57- Hey, you lot! Do you want to try and eat something?- Yeah, come on, then.

0:52:57 > 0:52:59- Come on, then.- Come on, lads.

0:53:38 > 0:53:41You've just got to love Keith Floyd, don't you? Wonderful watching.

0:53:41 > 0:53:44As ever on Best Bites, we're looking back at some of the most

0:53:44 > 0:53:47delicious dishes from the Saturday Kitchen library.

0:53:47 > 0:53:50And there's still a fascinating line-up of recipes to be served.

0:53:50 > 0:53:54Coming up, Tana Ramsay and Michael Caines battle at it out

0:53:54 > 0:53:56at the Omelette Challenge hobs.

0:53:56 > 0:53:57But how did they both do?

0:53:57 > 0:54:00Find out in just few minutes.

0:54:00 > 0:54:02I've got a brilliant recipe, and I mean brilliant,

0:54:02 > 0:54:05for beef rendang, that trust me, you won't want to miss.

0:54:05 > 0:54:09I slow cook beef shin with a whole host of spices

0:54:09 > 0:54:12and serve with sticky rice and an Asian salad.

0:54:12 > 0:54:16Singing sensation Paloma Faith faces her Food Heaven or her Food Hell.

0:54:16 > 0:54:18Did she get her Food Heaven,

0:54:18 > 0:54:21lobster salad with mango dressing, or did she get her Food Hell?

0:54:21 > 0:54:24Stuffed baked apples served with a grilled pork chop

0:54:24 > 0:54:26and boulangere potatoes?

0:54:26 > 0:54:29Now for a plate of proper pub grub.

0:54:29 > 0:54:32And as you know, there's really no-one better

0:54:32 > 0:54:35to take inspiration from than the incredible Tom Kerridge.

0:54:35 > 0:54:38He's great at championing ingredients

0:54:38 > 0:54:40that are so often overlooked.

0:54:40 > 0:54:43And today he's plating up pig's cheeks. Enjoy.

0:54:44 > 0:54:47OK, we are going to be doing some pork cheeks that are going to be

0:54:47 > 0:54:49braised and served with some taramasalata,

0:54:49 > 0:54:51which is like a smoked cod's roe paste,

0:54:51 > 0:54:54served with some flatbreads that you're going to make.

0:54:54 > 0:54:55That's what we're going to be doing.

0:54:55 > 0:54:59Carrots and bits of pieces we're going to do for the pork cheeks.

0:54:59 > 0:55:02Yeah, we're going to get them on braising first.

0:55:02 > 0:55:04So, Warwick, how are you with pork cheeks?

0:55:04 > 0:55:10Er... It wouldn't be my first choice. If I'm honest with you.

0:55:10 > 0:55:13Again, it's the unusual parts of animals, I think,

0:55:13 > 0:55:16and that is an unusual part, isn't it, to eat?

0:55:16 > 0:55:18No, it's a lovely part to eat.

0:55:18 > 0:55:22But why would you pick the cheek as opposed to another bit?

0:55:22 > 0:55:26- Do you eat sausages?- Yeah. - Well, that's got pork cheeks in it.

0:55:26 > 0:55:28Does it? It's got all sorts of other stuff as well.

0:55:28 > 0:55:31It's got more than cheeks in it.

0:55:31 > 0:55:33I think I've just gone off sausages.

0:55:33 > 0:55:35LAUGHTER

0:55:35 > 0:55:36Right, so what do we do?

0:55:36 > 0:55:38Just going to sweat off some vegetables,

0:55:38 > 0:55:40as if we were going to be making, like a braise,

0:55:40 > 0:55:42like a casserole kind of thing we're going to do.

0:55:42 > 0:55:46So it's carrots, onions and celery.

0:55:46 > 0:55:48Just going to sweat it down a little bit.

0:55:49 > 0:55:52So, it's been an incredibly busy month for you.

0:55:52 > 0:55:55Yeah, it's been amazing.

0:55:55 > 0:55:58Like, the show coming out, the book coming out.

0:55:58 > 0:56:02And the Chefs' Chef Of The Year award which was a complete surprise

0:56:02 > 0:56:05but amazing, it was voted for by, I mean, everybody else

0:56:05 > 0:56:08with AA rosettes so there's about 6,000 chefs that voted.

0:56:08 > 0:56:11I think a couple of mates of mine, Sat Bains, Claude Bosi

0:56:11 > 0:56:14and Daniel Clifford probably rigged the vote and I won.

0:56:14 > 0:56:16- Yeah, we voted for you as well. - Did you?

0:56:16 > 0:56:19I probably owe you a couple of quid, then.

0:56:19 > 0:56:22- Couple of quid and a pint or something.- Well deserved as well.

0:56:22 > 0:56:27So, yeah, it's been great. It's been a great couple of weeks, actually.

0:56:27 > 0:56:30And then to top it all off I met Usain Bolt,

0:56:30 > 0:56:32which was just phenomenal.

0:56:32 > 0:56:36And ended up talking to him about pork scratchings.

0:56:36 > 0:56:39OK, so, I'm sweating the veg down.

0:56:39 > 0:56:42Star anise and some peppercorns are going in there for a bit of flavour.

0:56:42 > 0:56:44- Yeah.- And then these are the pork cheeks.

0:56:45 > 0:56:48- And they come from here, Warwick. - Thank you.

0:56:49 > 0:56:51You're really selling these, aren't you?

0:56:51 > 0:56:53Exactly! I'm just going to trim out

0:56:53 > 0:56:54a little bit of the sinew on them.

0:56:54 > 0:56:57Because when you braise them, you don't want them to kind of curl up,

0:56:57 > 0:56:59the sinew will tighten up on them.

0:56:59 > 0:57:01Now, the flatbreads, we've got a mixture of salt,

0:57:01 > 0:57:03a little bit of rapeseed oil,

0:57:03 > 0:57:06a touch of water and just plain flour, yeah?

0:57:06 > 0:57:07That's it, very, very simple,

0:57:07 > 0:57:11kind of like an unproved bread, bread without yeast in it.

0:57:11 > 0:57:15It's going to go nice and crispy when you fry it.

0:57:15 > 0:57:16So the cheeks are going in.

0:57:16 > 0:57:19We're not searing the cheeks, they're just going to slow braise

0:57:19 > 0:57:22and we get the colour on them after they're braised.

0:57:22 > 0:57:25Going to take on the flavour from this star anise and the peppercorns.

0:57:25 > 0:57:27Then we're going to fry them.

0:57:27 > 0:57:31Flake them up and fry them so it's nice and crispy.

0:57:31 > 0:57:35Somebody told me as well, before you were a chef, you were a child actor?

0:57:35 > 0:57:36You wanted to be an actor? Is this right?

0:57:36 > 0:57:39It is. You said you weren't going to talk about this.

0:57:39 > 0:57:43I am, it'll come back to haunt you. Because you were in Miss Marple?

0:57:43 > 0:57:48I was, yeah. I ended up, I went to a youth theatre when I was a kid,

0:57:48 > 0:57:49and myself and my mate went there

0:57:49 > 0:57:51and about three weeks after joining the youth theatre,

0:57:51 > 0:57:54there was an agent there to see somebody else,

0:57:54 > 0:57:56and I ended up, about three weeks after that,

0:57:56 > 0:58:00filming a Christmas special of Miss Marple which was amazing.

0:58:00 > 0:58:04But I, I played... I played a borstal boy.

0:58:04 > 0:58:07Then I thought, this is quite cool, then I did another couple of things

0:58:07 > 0:58:12on TV as an actor, between the ages of 16 and 18, and I was a thug.

0:58:12 > 0:58:14A borstal boy.

0:58:14 > 0:58:19A bully. And I thought by the age of 17 and a half, I was typecast.

0:58:19 > 0:58:22- I can't think why! - Wash hands, there you go.

0:58:22 > 0:58:24Typecast and then I thought, do you know what,

0:58:24 > 0:58:27I want to get into the kitchen and start working as a chef.

0:58:27 > 0:58:30So I did do a little bit of acting as a child.

0:58:30 > 0:58:32Well, I suppose 16 isn't a child.

0:58:32 > 0:58:35What inspired you to be a chef, then? Why did you suddenly change?

0:58:35 > 0:58:38Actually, I really enjoyed cooking, it was one of those things

0:58:38 > 0:58:41and then when you go into a kitchen, it's one of those environments

0:58:41 > 0:58:44where, it's not for the faint-hearted.

0:58:44 > 0:58:47You go in there as a 18-year-old and there's loads of blokes

0:58:47 > 0:58:50swearing and shouting at each other and there's flames and knives

0:58:50 > 0:58:52so you just go, "This is cool, it's rock and roll,"

0:58:52 > 0:58:56and you get covered in tattoos and stay in the kitchen forever.

0:58:56 > 0:58:59- They're amazing places.- It's like coriander, you love it or hate it.

0:58:59 > 0:59:02Why being a chef? It's very stressful, isn't it?

0:59:02 > 0:59:04You'd think it would be a relaxing thing,

0:59:04 > 0:59:07- but you see chefs and... It's quite stressful.- It's adrenaline.

0:59:07 > 0:59:10Twice a day for lunch and dinner, you have to be ready,

0:59:10 > 0:59:14it's adrenaline, it's a real push. And it's great fun as well.

0:59:14 > 0:59:18And you talk about girls and football and cooking,

0:59:18 > 0:59:20they're amazing places, kitchens.

0:59:20 > 0:59:25It's kind of a performance as well, you know, it's like acting in a way.

0:59:25 > 0:59:27You're getting in there and creating something.

0:59:27 > 0:59:28Yeah, that's the other thing.

0:59:28 > 0:59:31You do get a chance, the older you get, the more you learn

0:59:31 > 0:59:34and then you get that chance to express yourself, whether

0:59:34 > 0:59:38it's with pork cheeks doing kebabs, or wonderful food from the Amazon.

0:59:39 > 0:59:42OK, so, the lid has gone on, these pork cheeks are braising,

0:59:42 > 0:59:45I'm going to get onto making the taramasalata.

0:59:45 > 0:59:48- Now, you're going to make this yourself?- Yeah.

0:59:48 > 0:59:51Yeah, I'm going to make this myself as opposed to buying

0:59:51 > 0:59:54- the bright pink stuff. - What is that, the pink bit of it?

0:59:54 > 0:59:56What does come from? I don't know.

0:59:56 > 0:59:58To be honest with you, I'm not really sure,

0:59:58 > 1:00:02how they make it that pink. Probably best not to ask.

1:00:02 > 1:00:04It's probably how they make sausages bright pink.

1:00:04 > 1:00:07OK, so bread, goes into food processor.

1:00:09 > 1:00:13Just into...rough crumbs.

1:00:13 > 1:00:16And then it's going to go into a bowl.

1:00:18 > 1:00:20So, those cheeks are cooked for how long?

1:00:20 > 1:00:23Cheeks are braised for about two and a half hours.

1:00:23 > 1:00:27- Then I'm going to cover it with milk.- These are the flatbreads.

1:00:27 > 1:00:29The milk will start... The bread will absorb the milk.

1:00:30 > 1:00:32And then in,

1:00:33 > 1:00:36to the food processor. This is cod's roe, smoked cod's roe.

1:00:36 > 1:00:40Just going to open it up, the little membrane,

1:00:40 > 1:00:42and then you got that lovely...

1:00:42 > 1:00:45Oh, the smoky smell coming from that is fantastic.

1:00:45 > 1:00:47Really powerful, really strong.

1:00:47 > 1:00:49I'm doing the flatbreads, you want the onions fried as well?

1:00:49 > 1:00:53Yeah, deep-fry the onions. Just scrape the eggs...

1:00:53 > 1:00:55- Yeah.- ..from...

1:00:57 > 1:00:59So, what's it like seeing your first ever cook book?

1:00:59 > 1:01:04Because... You know, seeing it on the supermarket shelves?

1:01:04 > 1:01:05Yeah, it's amazing, absolutely.

1:01:05 > 1:01:08It's probably enough to put people off their shopping

1:01:08 > 1:01:12when they see my ugly mug there. But I'll be honest with you, it's great.

1:01:12 > 1:01:15It's a lot of hard work, the show and the book itself was done

1:01:15 > 1:01:19in a fairly quick time but it was all done with a bunch of friends.

1:01:19 > 1:01:22The TV show was filmed with a bunch of guys that liked working on it,

1:01:22 > 1:01:25so that feeling that comes across of people having fun,

1:01:25 > 1:01:28hopefully comes across because we were, we spent about...

1:01:28 > 1:01:31It was filmed over about four to five weeks

1:01:31 > 1:01:33in a beautiful house down in Sussex.

1:01:34 > 1:01:36And a pretty brave recipe as well.

1:01:36 > 1:01:39I thought I was brave with all this butter that I use on the show,

1:01:39 > 1:01:42but I watched one which has got a dressing out of beef dripping.

1:01:42 > 1:01:45Yeah, beef dripping pressing. That went down really well,

1:01:45 > 1:01:47I got lots of positive feedback from that(!)

1:01:47 > 1:01:48LAUGHTER

1:01:48 > 1:01:53I mean, for everybody who likes eating beef,

1:01:53 > 1:01:56it's an amazing way to dress a tomato salad.

1:01:56 > 1:02:00So, you know, like dressings on salads are normally vinegar and oil.

1:02:00 > 1:02:03You know, whether it's one part vinegar and four parts oil,

1:02:03 > 1:02:06I decided to not use oil, and use beef dripping.

1:02:06 > 1:02:08So it gave it a lovely, lovely flavour.

1:02:08 > 1:02:10And you know what, it tastes fantastic.

1:02:10 > 1:02:14- You haven't got to eat it every day, just every other day.- Exactly.

1:02:14 > 1:02:15It is very, very good.

1:02:15 > 1:02:18OK, the bread that has been soaked in the milk has gone in

1:02:18 > 1:02:20with the smoked cod's roe and some raw garlic.

1:02:20 > 1:02:22And then into that,

1:02:22 > 1:02:26this is kind of like making an amazing fishy mayonnaise.

1:02:26 > 1:02:29I'm just going to add rapeseed oil and a squeeze of lemon juice.

1:02:31 > 1:02:33Just add the oil slowly.

1:02:34 > 1:02:38Just to kind of emulsify and make it into a paste.

1:02:38 > 1:02:39There's your onions.

1:02:39 > 1:02:42- Sliced onion rings.- As well.

1:02:42 > 1:02:44And you want to take this out as well, this...

1:02:44 > 1:02:47Yeah, we're going to fork those up.

1:02:47 > 1:02:49Flake them out, they're going to be like little,

1:02:49 > 1:02:52you know like that kind of...

1:02:52 > 1:02:56- crispy bacon bits you get at a salad bar.- Right.

1:02:56 > 1:02:58It's one of those.

1:02:58 > 1:03:01So we're doing crispy pork cheeks.

1:03:01 > 1:03:05You haven't got to flake, this would just be nice as a pork casserole.

1:03:05 > 1:03:07Nothing, you haven't got to do it like this

1:03:07 > 1:03:10but this is just taking it to another level.

1:03:10 > 1:03:12So you're just flaking them up into pieces like that?

1:03:12 > 1:03:16Yeah, that's it, and then we put them into a pan. Fry them up.

1:03:18 > 1:03:20- You want some oil in here? - Yeah, please.

1:03:20 > 1:03:24- I've got a bit, there we are, chef. - Little bit of oil in there.

1:03:24 > 1:03:27I'll put these in there as well.

1:03:27 > 1:03:30And then the taramasalata that you're going to serve,

1:03:30 > 1:03:32that's going to be on the base, a bit like a pizza base?

1:03:32 > 1:03:35It's going to be like, you know when you put a tomato sauce

1:03:35 > 1:03:39on a base of a pizza, we're going to use the taramasalata for that.

1:03:39 > 1:03:43And then we're going to, just with a fork, break these up a little bit.

1:03:43 > 1:03:45So obviously this one comes from a kebab house, this idea,

1:03:45 > 1:03:47but where do predominantly your ideas come from?

1:03:47 > 1:03:49Well, you know what, like all of my cooking,

1:03:49 > 1:03:51whether it's for the TV show, whether it's for the book

1:03:51 > 1:03:53or whether it's for The Hand And Flowers,

1:03:53 > 1:03:57it's all based on food and ingredients that I like to eat.

1:03:57 > 1:03:59So things that are, like,

1:03:59 > 1:04:04meaty-based products that are quite, you know, things you enjoy eating.

1:04:04 > 1:04:06They're not always going to be the healthiest

1:04:06 > 1:04:08but they're always going to taste great.

1:04:08 > 1:04:10Now, I'm very fortunate to have a business

1:04:10 > 1:04:13where I can cook what I want.

1:04:13 > 1:04:16And the good thing about that is that customers like to come to it.

1:04:16 > 1:04:18Because they want to eat the food that I cook.

1:04:18 > 1:04:21So it kind of works for me very well.

1:04:21 > 1:04:25So we've got this, just going to fry them till they're crispy.

1:04:25 > 1:04:27And then into them...

1:04:30 > 1:04:32You see them beginning to crisp up on the outside.

1:04:34 > 1:04:36And then we're going to put in some green chilli.

1:04:38 > 1:04:40Give it a little bit of kick and spice.

1:04:40 > 1:04:43There we are, there's the salt. Little pinch of salt.

1:04:44 > 1:04:45Little pinch of pepper.

1:04:48 > 1:04:50- That's ready when you are. - Ready when I am.

1:04:50 > 1:04:52Just as they start to go brown, what happens is,

1:04:52 > 1:04:55all that caramelised bits, all the lovely bits of that

1:04:55 > 1:04:57salty porky flavour comes out.

1:04:57 > 1:05:02That's exactly what we want. Just put them onto the flatbreads...

1:05:04 > 1:05:06..with the chilli.

1:05:06 > 1:05:09You can add more chilli if you want, if you're feeling brave.

1:05:09 > 1:05:13And a few of those crispy shallot rings on the top for the texture.

1:05:13 > 1:05:16- And then that... - Looks pretty good to me.

1:05:16 > 1:05:17Look at that, that's the best.

1:05:17 > 1:05:19It's a great English breakfast, this, Alex!

1:05:19 > 1:05:22- It's a great English breakfast. - So tell us what this is again.

1:05:22 > 1:05:26OK, so this is my flatbreads with crispy pork cheeks,

1:05:26 > 1:05:28chilli, shallot rings and taramasalata.

1:05:28 > 1:05:30How good was that?

1:05:35 > 1:05:38Looks brilliant. I know it's going to taste brilliant.

1:05:38 > 1:05:40Cos it always does.

1:05:40 > 1:05:44- Dive in. Dive in.- Wow.

1:05:44 > 1:05:46It does look very nice.

1:05:46 > 1:05:49- Does it look good?- I mean, yeah, 10 out of 10 for presentation.

1:05:49 > 1:05:51Thank you. That was down to chef!

1:05:51 > 1:05:54Dive in, Alex, dive in as well.

1:05:54 > 1:05:55Off you go, Alex.

1:05:55 > 1:05:59That's the key to that, the long, slow cooking of those cheeks.

1:05:59 > 1:06:02That's important. The fact that the cheeks will break apart

1:06:02 > 1:06:07when they're braised, all flake apart and then crisp up nicely.

1:06:07 > 1:06:08I'm trying each bit at a time.

1:06:11 > 1:06:14- Have a try.- May I eat with my hands? - Yeah, use your fingers.

1:06:14 > 1:06:17It should just melt in your mouth.

1:06:17 > 1:06:18You're really going for it.

1:06:25 > 1:06:27I've got to hand it to you, Tom,

1:06:27 > 1:06:30I think they looked absolutely amazing. Don't you think?

1:06:30 > 1:06:32OK, so let's just discuss this.

1:06:32 > 1:06:35Michael Caines had a whole 20 second lead

1:06:35 > 1:06:38on Tana Ramsay's best time when they met each other

1:06:38 > 1:06:40at the Omelette Challenge hobs.

1:06:40 > 1:06:43But did Michael managed to beat his last time

1:06:43 > 1:06:47or would Tana take the top spot? Let's find out.

1:06:47 > 1:06:49Let's get down to business. All the chefs that come on the show

1:06:49 > 1:06:51battle it out against the clock and each other

1:06:51 > 1:06:54to test out how fast they can make a simple three-egg omelette.

1:06:54 > 1:06:56Now, Tana, your time was pretty respectable,

1:06:56 > 1:06:5847 seconds here.

1:06:58 > 1:07:01- If I don't improve, it can stay there, can't it?- Mm, possibly.

1:07:01 > 1:07:04But 20 seconds quicker than that... MICHAEL WHISTLES

1:07:04 > 1:07:07Do you think you can go any quicker? Two seconds off our top ten.

1:07:07 > 1:07:09I'm going to resign now.

1:07:09 > 1:07:13I don't think I'd do 19 seconds, and I think 27 was probably a fluke.

1:07:13 > 1:07:16Do you know what's interesting? You're not on there at all.

1:07:16 > 1:07:19Precisely. The trouble is I've got to taste all these,

1:07:19 > 1:07:21which is even worse.

1:07:21 > 1:07:23Now, usual rules apply - a three-egg omelette, use what you like.

1:07:23 > 1:07:25Milk, cream, butter, cheese if you want,

1:07:25 > 1:07:27but it must be a three-egg folded omelette.

1:07:27 > 1:07:29- Folded, yeah. - Folded omelette. Not scrambled egg.

1:07:29 > 1:07:31Clocks stops when the omelette hits the plate.

1:07:31 > 1:07:33Are you ready? Three, two, one, go.

1:07:34 > 1:07:36Now, last time Tana was on,

1:07:36 > 1:07:39they were practising at four o'clock in the morning.

1:07:39 > 1:07:41- You're not meant to tell everyone, though.- Has the practice paid off?

1:07:41 > 1:07:44- A bit of shell in mine, I'm afraid. - A bit of shell in yours?- Yeah.

1:07:44 > 1:07:47We can call it protein - don't worry.

1:07:47 > 1:07:50Tana's slightly ahead, slightly ahead.

1:07:50 > 1:07:52- That's cos Michael... - Come on, let's go, Tana.

1:07:52 > 1:07:54How are the kids, anyway?

1:07:54 > 1:07:57Oh! You can't talk to me! You're cheating.

1:07:57 > 1:07:59- I'm not cheating. - You are, you're putting me off.

1:07:59 > 1:08:01I like that big lump of shell in there.

1:08:01 > 1:08:03- I know, that's protein.- Protein.

1:08:03 > 1:08:07- Oh, he's caught you up, Tana. - But that's scrambled.

1:08:07 > 1:08:09That is definitely an omelette. GONG RINGS

1:08:09 > 1:08:11Oh, no.

1:08:11 > 1:08:13Mine's still really liquid.

1:08:13 > 1:08:15A bit of cheese as well.

1:08:15 > 1:08:17Yeah, a bit of cheese with that.

1:08:19 > 1:08:21So, Gordon and the kids, if you're watching,

1:08:21 > 1:08:23this is what you are having for lunch.

1:08:23 > 1:08:26- GONG RINGS - Oh, it's hideous.

1:08:26 > 1:08:27We've got there.

1:08:27 > 1:08:29- A bit of cheese on the side for me. - Yeah, thanks, Michael.

1:08:29 > 1:08:32What did you say to me? "Let's take our time."

1:08:32 > 1:08:34- Well, I did!- I'd love to eat that...

1:08:34 > 1:08:36No, don't. Please. You'll be poisoned forever.

1:08:36 > 1:08:38As much as I'd love to eat that, I don't think I will.

1:08:38 > 1:08:40- Do you like my garnish, James? - And this...

1:08:40 > 1:08:42But that's not cooked, either.

1:08:42 > 1:08:44It is actually cooked a little bit more than that.

1:08:44 > 1:08:47I think yours is still clucking. THEY CHUCKLE

1:08:47 > 1:08:49Cooked and seasoned.

1:08:50 > 1:08:52Tana, as much as I'd like to put you on here,

1:08:52 > 1:08:54together with your new hair extensions...

1:08:54 > 1:08:57THEY LAUGH

1:08:57 > 1:08:59Like something off The Magic Roundabout.

1:08:59 > 1:09:01Can we leave where I am, please?

1:09:01 > 1:09:03Yes.

1:09:03 > 1:09:06Just cos it's you.

1:09:06 > 1:09:09- And Michael, do you think you were any quicker?- No, probably not.

1:09:09 > 1:09:14- No, nowhere near. 35 seconds. - Oh...- A full eight seconds slower.

1:09:14 > 1:09:16So you're both staying where you were. There you go.

1:09:21 > 1:09:22I love an omelette challenge.

1:09:22 > 1:09:24Better luck next time, you two, I reckon.

1:09:24 > 1:09:29Next up is my spicy, sticky and truly sumptuous meaty treat.

1:09:29 > 1:09:31It's one of my favourite dishes,

1:09:31 > 1:09:33so I just couldn't resist showing you the time

1:09:33 > 1:09:35I cooked it on Saturday Kitchen.

1:09:35 > 1:09:37Enjoy the rendang.

1:09:37 > 1:09:39- Welcome to the show, John. - G'day, how are you?

1:09:39 > 1:09:40G'day. What are we cooking?

1:09:40 > 1:09:42Well, I'm going to use some British ingredients,

1:09:42 > 1:09:46and I'm going to do an Indonesian curry called a rendang.

1:09:46 > 1:09:48And basically what it ends up being is beef in, like, a jam,

1:09:48 > 1:09:50a coconut jam, spicy jam.

1:09:50 > 1:09:52I'm going to serve that with a little salad with...

1:09:52 > 1:09:55Served in lettuce leaves, so you can pick them up and eat them,

1:09:55 > 1:09:57- so they're quite fresh but still spicy.- OK.

1:09:57 > 1:09:59So, I've got some shin beef,

1:09:59 > 1:10:00and the shin beef because it's gelatinous

1:10:00 > 1:10:02and I want it to cook for a long time.

1:10:02 > 1:10:04And we'll talk about beef later on.

1:10:04 > 1:10:08Lots of chillies, some lemongrass, some ground cumin and turmeric.

1:10:08 > 1:10:10- Ginger - lots and lots of ginger. - You want me to do that?

1:10:10 > 1:10:11I'll get you to do the ginger.

1:10:11 > 1:10:14Some onions, some coconut milk and some stock.

1:10:14 > 1:10:17And I'm going to dice some onions and get those on the fryer.

1:10:17 > 1:10:18The deal with these sort of curries is that

1:10:18 > 1:10:21you sort of start them off, you do all the work now,

1:10:21 > 1:10:23all the preparation and get all the flavours in,

1:10:23 > 1:10:27and then, you let it go.

1:10:27 > 1:10:31And the idea is that you just let it cook away and have a bit of fun

1:10:31 > 1:10:33and don't do anything, really, stir it occasionally.

1:10:33 > 1:10:37And it turns into this lovely, soft, beautiful, lovely curry.

1:10:37 > 1:10:40It's really the part of the animal that does the most of our work

1:10:40 > 1:10:42does take the longest amount of cooking, doesn't it?

1:10:42 > 1:10:44You must've been reading a new book by John Torode

1:10:44 > 1:10:47called Beef And Other Bovine Matters.

1:10:47 > 1:10:48- They're all at it.- Yes.

1:10:48 > 1:10:51The idea is that, with an animal,

1:10:51 > 1:10:54the muscles that do all the work,

1:10:54 > 1:10:57like the legs and stuff, need lots of slow cooking,

1:10:57 > 1:11:00and the muscles that don't do any work at all...

1:11:00 > 1:11:02Like the fillet and bits and pieces.

1:11:02 > 1:11:04Yeah, they just sit around. ..they need fast cooking.

1:11:04 > 1:11:08But the ones that do all the work have all the flavour.

1:11:08 > 1:11:10So there's sort of a dichotomy here.

1:11:10 > 1:11:14Anyway, onions, and I've got some coconut cream here.

1:11:14 > 1:11:17This is the essence... The coconut is key to this, isn't it?

1:11:17 > 1:11:19Yeah, the coconut cream in the first bit,

1:11:19 > 1:11:22gives some sweetness to the base of the actual curry.

1:11:22 > 1:11:25Put some oil in there, and that sort of melts away.

1:11:25 > 1:11:27Oh, ginger. You're very, very fast today.

1:11:27 > 1:11:29Then in here as well,

1:11:29 > 1:11:31I want to sort of spice it up a little bit,

1:11:31 > 1:11:36so I'm going to add into my plan some spices.

1:11:36 > 1:11:40Before I put the spices into the actual curry itself,

1:11:40 > 1:11:44I need the flavour of those spices to come out.

1:11:44 > 1:11:47- You want me to do the lemongrass. - That would be great.

1:11:47 > 1:11:50Cumin and turmeric, together in a pan,

1:11:50 > 1:11:52and also coriander seeds.

1:11:52 > 1:11:54And you have to roast them.

1:11:54 > 1:11:55You've got to get the flavour out of them.

1:11:55 > 1:11:57It's really important that the flavour comes out,

1:11:57 > 1:12:00and the way to do that is to get a bit of heat underneath them

1:12:00 > 1:12:01and all the oils to come out.

1:12:01 > 1:12:03So that's really, really important.

1:12:03 > 1:12:05It also draws all the moisture,

1:12:05 > 1:12:09and it intensifies the flavours, so better than oil.

1:12:09 > 1:12:13Here am I telling a man who knows more about spices how to do spicing.

1:12:13 > 1:12:15I was not going to say anything, but...

1:12:15 > 1:12:17Lemongrass in there.

1:12:17 > 1:12:19I'm going to give you this garlic and this ginger,

1:12:19 > 1:12:21which I'm going to ask you to pound to make a paste.

1:12:21 > 1:12:24Now, I use a mortar and pestle because the oils come out better.

1:12:24 > 1:12:26Then I'm going to chop up some chillies.

1:12:26 > 1:12:28Now, chillies, long chillies like these,

1:12:28 > 1:12:31have a little bit of heat, but not a huge amount.

1:12:31 > 1:12:35So if you don't want it really spicy, take the seeds out,

1:12:35 > 1:12:39and if you like it spicy, like me, then leave the seeds in.

1:12:39 > 1:12:41- Are you done?- Yeah, you want the chillies in there as well?

1:12:41 > 1:12:43Yeah, chuck them in. Away you go. Thank you.

1:12:43 > 1:12:45Now, while you do that little bit of pounding,

1:12:45 > 1:12:49I'm going to do some grinding of my spice.

1:12:49 > 1:12:51Smell that.

1:12:51 > 1:12:52- And you see the smoke coming off it? - Yeah.

1:12:52 > 1:12:55And it just makes it come alive. That should do.

1:12:55 > 1:12:57Onions - fry those off.

1:12:57 > 1:13:00You don't want any colour on the onions, just to be nice and soft,

1:13:00 > 1:13:02and the flavour of the coconut will come through.

1:13:02 > 1:13:04And then, in here... I love these things,

1:13:04 > 1:13:06- this is my little spice grinder. - Yeah.

1:13:06 > 1:13:10- Can you chuck that paste inside that with those onions?- Yeah.

1:13:10 > 1:13:13- Ugh!- Oh, you're working very hard.

1:13:13 > 1:13:15Well, that'll build your muscles, mate.

1:13:15 > 1:13:17You'll be able to impress Katherine even more now.

1:13:17 > 1:13:20- Anyway... Sorry, did I say that? - THEY CHUCKLE

1:13:20 > 1:13:24Sorry. Right, put the lid back on.

1:13:24 > 1:13:28- Blend. Sorry, darling! - No, I'm not saying a word.

1:13:28 > 1:13:30Blend this.

1:13:30 > 1:13:33- You're going to get me back in a minute.- Yeah.- Yeah.

1:13:33 > 1:13:37THEY LAUGH Oh, yes, I am. Oh, yes, I am.

1:13:37 > 1:13:39I can't reach that. That's what you're doing to me.

1:13:39 > 1:13:42Add the spice in there and then fry that off.

1:13:42 > 1:13:46Now, at this stage... this is the stage...

1:13:46 > 1:13:48Because we've already roasted of our spices,

1:13:48 > 1:13:50we don't really have to do too much more,

1:13:50 > 1:13:51and this is where the beef goes in.

1:13:51 > 1:13:54I don't really want the beef to be coloured

1:13:54 > 1:13:57because I want the actual flavour of the meat to come out,

1:13:57 > 1:13:58but I want it to cook well.

1:13:58 > 1:14:00Add the shin beef into there.

1:14:00 > 1:14:02- Now...the shin of beef. - The shin of beef.

1:14:02 > 1:14:04You need to explain where...

1:14:04 > 1:14:07In fact, no, I'll tell you what, because in rehearsal...

1:14:07 > 1:14:10- Come on.- Oh.- Come here.

1:14:10 > 1:14:13Vivek will now explain... There you go.

1:14:13 > 1:14:16- The shin of beef is this part here. - This part.

1:14:16 > 1:14:19And those people who want to know, but literally...

1:14:19 > 1:14:22- Stock and coconut milk. Yeah, go on. - This is your book.- It is.

1:14:22 > 1:14:24This is a quite a clever thing, actually.

1:14:24 > 1:14:27Are you calling something I've done clever, James?

1:14:27 > 1:14:29For an Australian to do something like this, it's pretty clever.

1:14:29 > 1:14:32- Inside the book, look at that. - It's my beef chart.

1:14:32 > 1:14:34So that tells you now, if you buy the book,

1:14:34 > 1:14:36- you can actually go to a butcher... - Shin is there.

1:14:36 > 1:14:38And you can go to the butcher and say,

1:14:38 > 1:14:40"I know what I'm talking about."

1:14:40 > 1:14:42And the idea is to give just a little bit more trust

1:14:42 > 1:14:43in what they're buying.

1:14:43 > 1:14:46Better looking than the front, anyway, but there you go.

1:14:46 > 1:14:48What are...? Thank you very much.

1:14:48 > 1:14:51- John, would you be able to buy it off a supermarket shelf?- Yeah, yeah.

1:14:51 > 1:14:53- Available everywhere. - Braising steak, is it?

1:14:53 > 1:14:54Yeah, it is for sale.

1:14:54 > 1:14:56It's not just the only copy in the country.

1:14:56 > 1:14:59- No, not the book, I meant the shin of beef.- Oh, so sorry. Shin.

1:14:59 > 1:15:02Promotional, that sort of thing.

1:15:02 > 1:15:04No, shin of beef, actually, in supermarkets,

1:15:04 > 1:15:07they label it as stewing steak, and it comes in little trays.

1:15:07 > 1:15:09And all you can see is a round disk,

1:15:09 > 1:15:11and it's really, really cheap. It's the best in the world.

1:15:11 > 1:15:13Now, a little salad here.

1:15:13 > 1:15:15I've got some little herbs and bits and pieces.

1:15:15 > 1:15:18Pea shoots and cabbage and bean shoots and peas.

1:15:18 > 1:15:21The idea of an Asian cuisine dressing

1:15:21 > 1:15:23is simply sour and hot,

1:15:23 > 1:15:25a bit of salt which comes from our fish sauce,

1:15:25 > 1:15:27and then sweetness, which is actually coming from

1:15:27 > 1:15:29all the herbs and all the bits and pieces that go in.

1:15:29 > 1:15:32- Raw beans in there as well?- Yeah. I'll chop those beans up for you.

1:15:32 > 1:15:35And I'm going to chop up some mint and some basil as well.

1:15:35 > 1:15:36And you put anything you like in here,

1:15:36 > 1:15:39as long as it is it's not too powerful.

1:15:39 > 1:15:42Because you want it to be able to just be lovely and fresh

1:15:42 > 1:15:44with your quite dense curry.

1:15:44 > 1:15:47Now, often with stews like that, people would say

1:15:47 > 1:15:48can they put it in the oven,

1:15:48 > 1:15:50because they're a bit worried about leaving it out like that

1:15:50 > 1:15:52and for a couple of hours. Is the oven fine?

1:15:52 > 1:15:56Now, for me, I've got a large cooking vessel,

1:15:56 > 1:15:59and it's important that that large cooking vessel

1:15:59 > 1:16:02actually is able to boil and evaporate all the mixture.

1:16:02 > 1:16:04I'll show you why in a second.

1:16:04 > 1:16:06Put this dressing in. Thank you very much. Pour that over.

1:16:06 > 1:16:09If you can take that cos, that little, wet gem lettuce.

1:16:09 > 1:16:12- There you go.- Take the bottom and make nice little cups.

1:16:12 > 1:16:14And then whilst...

1:16:14 > 1:16:17- I'll mix the dressing together. That's it.- Right, OK.

1:16:17 > 1:16:19I'll take the big plate, you take the little plate.

1:16:19 > 1:16:21- There you go. - Whichever way you want.

1:16:21 > 1:16:23And then if you put a little bit of salad into each cup.

1:16:23 > 1:16:25- Into each one.- That's really lovely.

1:16:25 > 1:16:27Now, you're going to serve this with, what, the rice?

1:16:27 > 1:16:29I'm going to serve this with sticky rice,

1:16:29 > 1:16:32and there's a really easy formula for sticky rice.

1:16:32 > 1:16:36Half Thai fragrant rice and half Japanese short-grain rice,

1:16:36 > 1:16:39or even pudding rice or Arborio rice which has more starch.

1:16:39 > 1:16:41You wash it three times in clear water

1:16:41 > 1:16:43until the water goes clear.

1:16:43 > 1:16:49And then after that, you just cover with water, bring it up to the boil.

1:16:49 > 1:16:52And when it comes up to the boil, boil it for five minutes,

1:16:52 > 1:16:54leave the lid on, don't touch it at all,

1:16:54 > 1:16:57and then turn the heat off and leave it for 20 minutes.

1:16:57 > 1:17:00And look, perfect, perfect rice.

1:17:00 > 1:17:04- It's almost as good as your rice. - OK.

1:17:04 > 1:17:06Right, that one there, and now our curry.

1:17:06 > 1:17:08And you see what has happened now,

1:17:08 > 1:17:11and this is from, you know, before and after,

1:17:11 > 1:17:13we've got all this liquid inside this pan,

1:17:13 > 1:17:17and now what it's boiled down to, and literally, this is it.

1:17:17 > 1:17:18This lovely jam and beef,

1:17:18 > 1:17:20and the beef in there has cooked for two hours

1:17:20 > 1:17:24and become really soft and actually beautifully spicy.

1:17:24 > 1:17:27And this, my friend, is one of my favourite things in the world.

1:17:27 > 1:17:30It's a strong flavour, cos I've got a cold and it's coming through...

1:17:30 > 1:17:32HE SNIFFS ..even that but it smells fantastic.

1:17:32 > 1:17:34It's absolutely one of my favourite things in the world,

1:17:34 > 1:17:35and it's not expensive.

1:17:35 > 1:17:38You can feed six people for about five quid,

1:17:38 > 1:17:40and I think, in these times, that's important.

1:17:40 > 1:17:42Remind us what that is again.

1:17:42 > 1:17:44Beef rendang with some sticky rice and a little Asian salad.

1:17:44 > 1:17:45Easy as that.

1:17:51 > 1:17:52There you go. Right, over here.

1:17:52 > 1:17:56Katherine, don't look at this. You're turning your nose up again.

1:17:56 > 1:17:58- There you go. That's yours. - Thank you.

1:17:58 > 1:18:00Now, Katherine, I need to tell you a story, you see,

1:18:00 > 1:18:02because when I was doing the book,

1:18:02 > 1:18:04- the girl who was designing it was a vegetarian.- Right.

1:18:04 > 1:18:07And after one day working with us, doing the photography,

1:18:07 > 1:18:09I've now converted her, and she now eats meat.

1:18:09 > 1:18:11- And it was 20 years she didn't eat meat for.- Oh, really?

1:18:11 > 1:18:13Yeah, so maybe you should try it.

1:18:13 > 1:18:17Maybe not. Just have that. THEY LAUGH

1:18:17 > 1:18:18But if you didn't want to use beef,

1:18:18 > 1:18:20maybe venison in something like that.

1:18:20 > 1:18:24Oh, yeah, you could make the sauce, you could use tofu.

1:18:24 > 1:18:25Yeah, exactly. There you go.

1:18:25 > 1:18:27But the secret is this long, slow method of cooking.

1:18:27 > 1:18:29Cook it nice and slow, really gently,

1:18:29 > 1:18:31and then all the flavours come through.

1:18:31 > 1:18:33The slower the better, the longer the better -

1:18:33 > 1:18:35- I suppose that's the mantra. - Vivek, what do you reckon?

1:18:35 > 1:18:39- Smells fantastic.- Have a taste. What do you think?- It's amazing.

1:18:39 > 1:18:41Is it? Good. I'm pleased.

1:18:41 > 1:18:44The flavours certainly come out. What about the salad?

1:18:44 > 1:18:47- Lovely crisp, fresh flavours? - Sweet, deep, rich flavours.

1:18:47 > 1:18:49That's me, mate - deep.

1:18:53 > 1:18:55I've got to tell you, I'm not just the only one

1:18:55 > 1:18:57who loves that dish - it is awesome.

1:18:57 > 1:19:01But, you must make sure you cook the beef gently and slowly.

1:19:01 > 1:19:05It will be mouthwatering tender every single time.

1:19:05 > 1:19:07Now, when Paloma Faith came to the studio

1:19:07 > 1:19:10to face her Food Heaven or Food Hell,

1:19:10 > 1:19:12she thought she had lobster safely in the pot,

1:19:12 > 1:19:14but was she right?

1:19:14 > 1:19:16Time to find out.

1:19:16 > 1:19:18Right, it's time to find whether Paloma will be facing

1:19:18 > 1:19:20Food Heaven or Food Hell. Food Heaven...

1:19:20 > 1:19:22I know you've been looking at it while that was playing.

1:19:22 > 1:19:24I really have been, thank you.

1:19:24 > 1:19:26We've got lobster with a lovely mango salad.

1:19:26 > 1:19:30Food Hell would be the apples over there slowly cooked.

1:19:30 > 1:19:32Oh, I thought that because it was there

1:19:32 > 1:19:33that it meant it was happening.

1:19:33 > 1:19:36- No.- Oh.- Well, it is anyway, don't worry.- Oh, good.

1:19:36 > 1:19:38Because these guys have chosen it anyway.

1:19:38 > 1:19:39So we'll lose this out the way.

1:19:39 > 1:19:41So, what we're going to do is we're going to make

1:19:41 > 1:19:44a nice little salad with this, with the lobster.

1:19:44 > 1:19:48- Now, do you know how to prepare a lobster?- No.- It's quite simple.

1:19:48 > 1:19:50You prepare it in several bits, really.

1:19:50 > 1:19:52First of all, you take the legs off,

1:19:52 > 1:19:55and then you pass it to somebody like Scott, and he does the rest.

1:19:55 > 1:19:58So he's going to take out the middle part.

1:19:58 > 1:20:00That's already cooked, isn't it? Because it's orange.

1:20:00 > 1:20:02Yeah, because the lobster would be blue.

1:20:02 > 1:20:03So what we're going to do is take this out,

1:20:03 > 1:20:06give it a quick rinse like that, just under the tap.

1:20:06 > 1:20:09- Sorry.- And Jose is preparing...

1:20:09 > 1:20:10My new jumper is going to be...

1:20:10 > 1:20:12- I owe you two pounds. - It's all right.

1:20:12 > 1:20:15Jose is going to prepare a mango just by peeling it.

1:20:15 > 1:20:18I'm just going to show you how to prepare those things as well.

1:20:18 > 1:20:20So...what we're going to do is take the lobster now,

1:20:20 > 1:20:22just break it open like this.

1:20:22 > 1:20:25Because we want all this lovely meat out of it.

1:20:25 > 1:20:29This has been cooking for about eight minutes, this one.

1:20:29 > 1:20:30And then we've got this lovely lobster.

1:20:30 > 1:20:32So it's a big chunk of meat.

1:20:32 > 1:20:35What I'm going to do is get rid of this.

1:20:35 > 1:20:36You can keep the shells, of course.

1:20:36 > 1:20:40You can make a nice with it as well, which we've done on the show before.

1:20:40 > 1:20:41So, it's doing this.

1:20:41 > 1:20:44Then what you need to do is once you get to that stage...

1:20:44 > 1:20:46- Have you done that, Jose?- Yeah.

1:20:46 > 1:20:48So, you follow the shape of the mango.

1:20:48 > 1:20:51That's the shape of the nut inside, the seed inside.

1:20:51 > 1:20:55So if you follow that, what I'm going to do... Watch my fingers.

1:20:55 > 1:20:58I'm going to chop this up and make a lovely little dressing

1:20:58 > 1:21:00- to go with this.- Sorry, Chef.

1:21:00 > 1:21:02Then we've got some sliced...

1:21:02 > 1:21:04We'll take some sliced mango, actually.

1:21:04 > 1:21:07We'll slice that up as well to go in our salad.

1:21:07 > 1:21:11- Now we need all of that... - That's my favourite fruit.

1:21:11 > 1:21:13- That's why I'm putting it together. - Oh.

1:21:13 > 1:21:15That's the idea of the Food Heaven or Food Hell.

1:21:15 > 1:21:18What a brilliant TV show! Who came up with it?

1:21:20 > 1:21:22- Is that your idea? - Yeah, it is my idea.

1:21:23 > 1:21:25Yeah.

1:21:25 > 1:21:27I just thought we were, like, chatting in your kitchen

1:21:27 > 1:21:29on a Saturday morning, standard.

1:21:29 > 1:21:32No, I'd have air conditioning in my kitchen. It's too hot in here.

1:21:32 > 1:21:36- Right...- It's budgets. - Yeah, it's budgets. Yeah, exactly.

1:21:36 > 1:21:40So...we'll just take a little bit of the vanilla like that.

1:21:40 > 1:21:45And then you grab the mango and place it into our blender.

1:21:45 > 1:21:48Now, this is a great dressing. You'll be able to do this at home.

1:21:48 > 1:21:49It's a wonderful salad dressing, this.

1:21:49 > 1:21:52So take the mango, blitz it.

1:21:53 > 1:21:56Just keep blitzing it and blitzing it so you get a really fine puree.

1:21:56 > 1:21:59To help it on its way, we're going to take a touch of lime.

1:21:59 > 1:22:04- Lime and mango is so good together. - And sherry vinegar.- Mm.

1:22:04 > 1:22:06Spanish sherry vinegar, of course.

1:22:07 > 1:22:09A touch of that, as we're making a dressing,

1:22:09 > 1:22:11a squeeze of lime,

1:22:11 > 1:22:13and just keep blending it.

1:22:13 > 1:22:15And then we're going to add some oil.

1:22:15 > 1:22:17Good Spanish olive oil.

1:22:18 > 1:22:21Keep blitzing this now until it's a dressing.

1:22:21 > 1:22:23It will go lovely and smooth.

1:22:23 > 1:22:24Right, our lobster.

1:22:24 > 1:22:28What we're going to do with this is smoke the lobster.

1:22:28 > 1:22:29All right, so this is a bit fancy.

1:22:29 > 1:22:33- Who's got that at home, though? Let's be realistic.- I've got one.

1:22:33 > 1:22:37- How can we do it without that? - Um...- A wok.

1:22:37 > 1:22:40- A match, because all I'm using this for is to light this.- Oh.

1:22:40 > 1:22:43All right? So you can take some clingfilm...

1:22:43 > 1:22:46Cos I keep looking at that thinking, "Where do I get that from?"

1:22:46 > 1:22:50The place where you get your bathroom tiles from as well.

1:22:50 > 1:22:52Hardware shops.

1:22:52 > 1:22:54And while you're there, you can get some balsawood

1:22:54 > 1:22:55for his dish as well, you see?

1:22:55 > 1:22:57So, what we're going to do...

1:22:59 > 1:23:01Ideally, you want some clingfilm.

1:23:02 > 1:23:04Somebody is going to be running around

1:23:04 > 1:23:05trying to get me some clingfilm.

1:23:05 > 1:23:09- The beauty of live television. - Yeah, it's great, isn't it?

1:23:09 > 1:23:11Alternatively, we use tinfoil.

1:23:11 > 1:23:12He's winging it.

1:23:12 > 1:23:15I think they've stitched me up again. Look at this one as well.

1:23:17 > 1:23:20Right. Tinfoil.

1:23:22 > 1:23:24Like that. And then...

1:23:26 > 1:23:29Get this little machine here. This is a smoker.

1:23:29 > 1:23:31What you do is you light this...

1:23:33 > 1:23:35- Look what's coming out the other end.- Oh.

1:23:37 > 1:23:39And where do you get a smoker from?

1:23:40 > 1:23:45- Uh... A shop. Internet. All right?- OK.

1:23:45 > 1:23:46You can get these from cookware shops, you see.

1:23:46 > 1:23:48It's very complicated.

1:23:48 > 1:23:51You could use this. You see, it doubles up.

1:23:51 > 1:23:53When you're on stage, you could get a runner on and just do that.

1:23:53 > 1:23:56- Or just smoke 50 a day and... - Exactly.

1:23:57 > 1:24:00Yeah, don't go putting cigarettes in there.

1:24:00 > 1:24:04Use it for an ashtray for a day, babe.

1:24:04 > 1:24:06It's good though, isn't it? Look at this.

1:24:06 > 1:24:09So we've got a nice little bit of smoky lobster.

1:24:09 > 1:24:11And now, you just leave that to one side.

1:24:11 > 1:24:12The guys are picking some salad.

1:24:12 > 1:24:15Particularly we want the frisee salad to go with this as well.

1:24:15 > 1:24:17Guys, please.

1:24:17 > 1:24:19So, it's just a very, very mild smoked lobster.

1:24:19 > 1:24:21We don't want to cook it...

1:24:21 > 1:24:23We don't want to smoke it any more than that.

1:24:23 > 1:24:25It comes off.

1:24:26 > 1:24:29- It's really smoky.- Yeah. Then we just warm this up, just in here.

1:24:31 > 1:24:34Just pop it in the pan. Just warm up the mixture.

1:24:34 > 1:24:37Now our dressing...is done.

1:24:37 > 1:24:40We've got this lovely, smooth-style dressing.

1:24:40 > 1:24:42Now, the boys are now doing...

1:24:42 > 1:24:44We need a little bit more of this frisee, actually.

1:24:44 > 1:24:46So you pick the inner hearts of the frisee.

1:24:46 > 1:24:49The outside of it are quite bitter,

1:24:49 > 1:24:52so just pick the inner parts of

1:24:52 > 1:24:55this little bit of frisee lettuce as well.

1:24:55 > 1:24:58Now, I said earlier, but we didn't get a chance,

1:24:58 > 1:25:00but you were doing, before you were a singer,

1:25:00 > 1:25:03before you were in the pub, you were a jack of all trades, really.

1:25:03 > 1:25:06- A magician's assistant.- Yeah. - I hear.

1:25:06 > 1:25:10- What was that like? - Not as glamorous as you would think.

1:25:10 > 1:25:12No?

1:25:12 > 1:25:14- Did you ever get cut in half?- Yes.

1:25:14 > 1:25:17Six hours in a box with a rabbit is not fun. You get cramps...

1:25:17 > 1:25:20THEY LAUGH

1:25:20 > 1:25:25You get cramps in places you never thought imaginable.

1:25:26 > 1:25:29How was the rabbit?

1:25:29 > 1:25:31Right. A little bit of dressing.

1:25:31 > 1:25:33Some of your mango like that.

1:25:33 > 1:25:37- They're all giggling over there. - THEY LAUGH

1:25:37 > 1:25:40A touch of salt, a touch of black pepper.

1:25:41 > 1:25:43- And weren't you a life model as well?- Yeah.

1:25:43 > 1:25:44What was...?

1:25:44 > 1:25:49It was like posing nude for artists to paint you and stuff.

1:25:49 > 1:25:51But the artists really like flesh,

1:25:51 > 1:25:54so they always make you look much fatter than you are.

1:25:54 > 1:25:57And then you go over and you sort of go,

1:25:57 > 1:26:00"Is that what I really look like?"

1:26:00 > 1:26:03- And they're just like, "In my eyes." - In your eyes?

1:26:03 > 1:26:06They need to get a smaller paintbrush, you see.

1:26:06 > 1:26:08They like flesh.

1:26:08 > 1:26:12- Apparently, somebody's painted me, you see.- Have they?- Yeah.

1:26:13 > 1:26:14I know somebody's painted me.

1:26:14 > 1:26:17- I'm in the National Portrait Gallery.- Are you?- Yeah.

1:26:17 > 1:26:19I'm right there with van Gogh and all those geezers.

1:26:19 > 1:26:21- That's more than I can say.- Yeah.

1:26:21 > 1:26:24- I think I did it for students. - Did you?- Yeah.

1:26:24 > 1:26:26Right, look, you just put the salad on here.

1:26:26 > 1:26:30This has been just mixed with a bit of the mango and the vanilla,

1:26:30 > 1:26:34and then you take some of these radishes, sits on there.

1:26:34 > 1:26:35So lovely.

1:26:36 > 1:26:38It's a picture on a plate, you see?

1:26:38 > 1:26:41A bit of that. A bit more of this.

1:26:42 > 1:26:45Salad as well. And we've got the warm lobster.

1:26:45 > 1:26:48And this is your warm lobster that sits on here.

1:26:49 > 1:26:52- So gorgeous.- This is the meat from the shells as well,

1:26:52 > 1:26:57- and what Scott has done is just basically taken this out.- Mm...

1:26:58 > 1:27:00With the shell as well.

1:27:00 > 1:27:03And then we've got some of these chervil, which is amazing stuff.

1:27:03 > 1:27:05- Have you tasted this?- No. - It's fantastic.

1:27:05 > 1:27:08- What is it called?- Chervil. It's like aniseed-y.

1:27:10 > 1:27:12- What do you reckon?- Amazing.

1:27:12 > 1:27:16- To be honest, I can taste anything, but...if...- Have a bigger bit.

1:27:18 > 1:27:19- Yes!- Yeah?!

1:27:20 > 1:27:22You are good at acting as well.

1:27:22 > 1:27:25And then we're just going to take a little bit of this sauce.

1:27:25 > 1:27:28Can you grab me some knives and forks, please, guys? From the back.

1:27:28 > 1:27:30And then you get some of this dressing.

1:27:30 > 1:27:32From over there, Jose. Cheers. Thank you very much.

1:27:34 > 1:27:35And that sits on there.

1:27:36 > 1:27:41And there you have your lobster salad

1:27:41 > 1:27:42with everything you like.

1:27:42 > 1:27:43It's heavenly!

1:27:43 > 1:27:46Just watch out for the shell - it doesn't taste of much, really.

1:27:46 > 1:27:49It's not as good as he says.

1:27:51 > 1:27:53- Mm!- What do you reckon to that one?

1:27:55 > 1:27:57It tastes creamy, but it's not got any cream in it.

1:27:57 > 1:28:01No, no cream in it, and no butter, which is a surprise for me.

1:28:01 > 1:28:03But the idea of that is the dressing -

1:28:03 > 1:28:05you just keep whisking it and whisking it,

1:28:05 > 1:28:07and it goes lovely and light, and that is the mango and the olive oil

1:28:07 > 1:28:09combined with the lime and the sherry vinegar.

1:28:09 > 1:28:11- Delicious.- It's quite unusual.

1:28:11 > 1:28:13- It tastes like cream, doesn't it? - Really creamy.

1:28:18 > 1:28:22Great food, and what a great guest, what a laugh Paloma is.

1:28:22 > 1:28:24Well, guys, I'm afraid that's all we've got time for

1:28:24 > 1:28:26on today's Best Bites.

1:28:26 > 1:28:29I hope you've enjoyed taking a look back with me

1:28:29 > 1:28:30at some of the fabulous recipes,

1:28:30 > 1:28:33all hand-picked from the Saturday Kitchen archives.

1:28:33 > 1:28:36Hopefully you've been inspired to get creative in your own kitchen.

1:28:36 > 1:28:41So, have a brilliant week, and I'll see you again soon. Bye!