09/10/2016 Saturday Kitchen Best Bites

Good morning.

There is a seriously appetising show lined up for you lot today,

and it's boiling over with culinary inspiration.

So all you need to do is to put your feet up and join me as we take

a look back at a few of my Sunday Kitchen Best Bites.

Welcome to the show.

I hope you're hungry because we've got world-class chefs serving

up top-class food.

And there's a healthy portion of celebrity guests

waiting to be fed also.

Coming up on today's show, the master of Chinese cuisine,

Ken Hom is serving some delicious

steamed sole with braised Szechuan tofu.

Tom Kerridge is cooking with a cut of meat that I suspect some of you

may not be too familiar with. They're pig's cheeks.

The pig's cheeks are braised with onions and carrots and celery,

then shredded and fried and served on fresh flatbreads with

home-made taramasalata.

I'll be taking you on a seriously tasty trip to Indonesia with

my beef rendang,

a slow-cooked shin of beef with a whole host of spices

and served with steamed sticky rice

and Asian salad.

And singing sensation Paloma Faith faces her Food Heaven or Food Hell.

Did she get her Food Heaven? Lobster salad

with mango dressing, or did she get her Food Hell,

stuff baked apples with grilled pork chops and Boulangere potatoes?

I think that sounds delicious. Find out at the end of the show.

Now, if you're looking for inspiration on how to spice up

your Sunday, stay right where you are.

Sabrina Ghayour is serving a Middle Eastern feast that is certain

to get your taste buds a-tingling.

Great to have you on the show, Sabrina.

-Thank you very much.

-It's been a busy week for you.

-We'll talk about that in a minute.

-It has.

-What are you going to make?

I'm going to make two dishes.

Great dish with butternut squash

which is a firm favourite in England.

Roasted butternut squash with a nice pistachio pesto,

so my own little twist on a pesto.

And then a little bit of crumbled feta on top

-to complement the sweetness.

-Sounds good.

And then this is one of those recipes,

ras el hanout chicken wrap.

-If you love kebabs, this is...

-This is the one, is it?

-Yeah, and it's quick. So, OK, first things first.

-Butternut squash.

You can produce these in your garden.

I've tried to grow these at home.

-Yeah.

-Most of them, to be honest,

will come from Africa, I presume.

-These things.

-And we do love them here.

We have a thing about butternut squash in this country.

We don't really use them in the Middle East as much.

We do have squashes, but not particularly butternut squash.

Why is that? Is that the sweetness, or what is that?

I don't know.

My family are like, "Oh, butternut squash is sweet.

"Sweet potatoes are sweet."

So I think we have to put loads of stuff on it to give it, like,

-lots of different dimensions.

-Right.

So all I am doing is cutting open a chicken breast and I'm

going to use this great spice, which is ras el hanout.

It's a North African spice and

it means head of the shop, ras el hanout.

And it's about 14 different spices,

but the most important thing is that it's actually brilliant for

keeping in the store cupboard because it has so much going on.

It transforms chicken and lamb and so many different dishes.

-And you use it as well, don't you?

-Yeah, we use it for bread.

It's just fantastic.

Doesn't it have rose petals in and that kind of stuff?

It does. It has rose petals, mace, clove, garlic, turmeric, I mean,

like, the list is pretty endless.

It's quite strong, though, isn't it?

It's a little bit spicy. I'll be honest.

Because we're only doing it on the outside of the chicken,

by the time you cut the chicken, and you've complemented with

a nice kind of cooling yoghurt, it all works really well together.

It's nice to have a little bit of spice. It's good for you.

-Spices are really good for the tummy.

-OK.

-OK?

I said that it'd been a busy week. What's this,

one of the thousand most influential people in London?

-Is that right? LAUGHS:

-Apparently.

-Is that right?

-Yeah.

I think, I don't know how that happened, to be honest.

I'm grateful for it.

Yeah, that happened. Thursday was quite a mega day for me, really.

-So I'm just kind of taking it all in at the moment.

-Don't moan about it.

-No, I know.

-Woman's Own best friend in the kitchen.

-It's fantastic.

Don't know what that means.

THEY LAUGH

There you go. So slap the chicken in the pan.

The only reason I cut it open is just to make it cook all nice and

evenly. I'm going to wash my hands now.

Right, you want this roasting off, don't you?

Yeah, just drizzle a little bit of oil and then salt and pepper

and get it in the oven.

-OK.

-And cook it for about 40 minutes.

I want it nice and brown.

Because it just gives it a bit of dimension, chewy edges.

-Wash your hands. Lovely.

-You know what I like about it?

I like the efficiency with which everybody gets down to doing

everything. Just one mention and off they go.

Me, I'd be saying, sorry, can I go over that again?

You want me to take the vegetables there and pour them with oil,

and which pan should I be using? You know, oh, this one over here?

"Don't use that one!," my wife says. I say, "Oh, no, oh, all right."

You're having to cope with hungry, demanding people there.

THEY LAUGH

-This is the pesto that you want me to make?

-That's the pesto.

In my pesto, I use dill, coriander and parsley,

but you can use whatever you want.

And if you want to cheat, buy a jar of pesto,

it's absolutely fine, but still use the feta

because it's really, really lovely.

A little bit of chilli and a squeeze of lemon will do the trick.

And instead of pine nuts, I'm going to use pistachios for it which

Persianises it a little bit.

Now, I'm going to make a yoghurt sauce for my wrap.

You've got some nice, thick yoghurt in here and then you've got

sumac which is very Persian,

-but it does actually grow here as well, I'm told.

-Right, OK.

It's just a little red berry that when you dry it, they call

it the purple citrus sometimes because it's very tart and acidic.

Wonderful with fish, though, isn't it? Scallops and stuff.

Yeah, lovely on fish, on salads,

as a spice crust for so many different meats.

So we just get that in there.

And then we love fresh herbs.

An abundance of fresh herbs.

That's really the difference between Iran and Arab Middle East.

-They use spices. We really love our herbs.

-OK.

I'm just going to put loads of fresh mint in there. Also very, very good.

Aids digestion as well, hence the mint teas after meals.

Now, if achieving that 1,000 most influential person in

London wasn't enough, the cookbook's going well, you won another award?

Yeah, I won a first award,

unless there was one I didn't get told about.

Yeah, I won Cookbook Of The Year by Observer Food Monthly Awards.

-I'm still taking that one in, to be fair.

-It's great.

-But I'm thrilled.

Couldn't be happier that people like it.

I'm just going to blitz this now.

-Go for it.

-Just to form a pesto. You've got pistachio nuts in here.

A couple of handfuls of pistachio nuts.

Yeah, it's just something different and it gives it

a very different texture and different taste that works well.

That nut and herb combination

is really Persian but you can easily

use regular pesto, any pesto you like, rocket pesto,

basil pesto, whatever floats your boat.

You know, that's the thing about Middle Eastern cooking.

It's not one way, it's however you want to do, using whatever you have.

Now, that chicken,

would you normally do that on an open flame or what?

I mean, you can barbecue it.

If you're like me, if I had a garden,

I'd barbecue even in the snow,

because it just gives a wonderful taste to meat and fish.

But I pan-fry it, really,

and you want to get some good, like,

a dark crust on it because it gives it that barbecue flavour.

Now, looking at the last thing we've got left on our thing,

-I take it I'm on pomegranate duty, then, is that right?

-You are.

Thanks, cheers.

You can also buy them ready-made in the supermarkets,

done quite cheaply as well.

But if you want to spray your walls red, then give it a bash.

Thanks, cheers.

Yeah, pomegranates signify success and good fortune in the Middle East.

Does it?

So, maybe this gives you a bit of luck if you need it for anything.

Not suggesting.

SHE LAUGHS

I didn't do the lottery last night, so I've had it.

I've got a funny feeling you're going to get

me back for the amount of labour I give you every time.

Is that down to the number you eat?

The more pomegranates you eat,

-the more success and good fortune you have?

-No, not really.

You know, the funny thing is, we only eat it as fruit,

whereas in the West, they put it in salads, put it on everything.

I think Middle Eastern people have been taken aback,

"What are these crazy Western folk doing with the pomegranate?"

We just open it and eat it. Simple.

Yes, lovely, but what I find when I am down in the Mediterranean

or I've just made a programme in Africa for ITV,

when you eat fruit in North Africa, for example, the quality,

the taste, the fruit, the value of the fruit that you get from it,

the sweetness is so... You'd suddenly go, "Oh!

"I suddenly remember what a peach is supposed to taste like."

Because we, in supermarkets,

keep serving up fruit harder and harder and less and

less ripe on the idea that somehow it will

ripen by sticking it in a bowl in the kitchen.

-Cos we don't respect the seasons.

-Well, we don't.

And the truth is, I believe that they passed legislation that

allowed fruit farmers to get the fruit off the trees and harder and

harder at an earlier and earlier date,

so we barely eat properly ripe...

He's off, isn't he?

THEY LAUGH

They sorted them by weight as well...

-Do you want these up here?

-Yes, please, that would be great.

Get one of these plates out.

Now, you've got the feta, the pesto on there, that's dish one done.

We're going to make these wraps. Is that right?

-I'll do one, you do one.

-OK.

So, this is really easy, because who doesn't love a kebab?

We are a nation of kebab lovers.

So you don't need to have that terrible greasy one that costs

you probably way more than if you were just going to do it yourself.

I saw them all coming out this morning on my way into work.

Falling out of kebab houses. Seen them.

Yeah, I've seen them as well.

They take about an hour with one of these stuck to the side of

-their face.

-It's nice and economical as well.

-Eh?

It's nice and economical as well.

This would feed two people because it's quite a big chicken breast.

I'm not using that word, I've been told.

Mop your brow. Make a sarnie.

-What are we doing now, then?

-Just check...

-We've got a chicken here.

-Yes, you've got on there as well. Lovely.

There you go.

-Thank you.

-That's that one.

There you have it.

You could sell that one, James. You could sell that on eBay.

I know.

And not sure he'd get that much.

A fillet of sweaty brow.

Yeah, thanks for that, Sabrina. Cheers, thanks.

I know you're going to get me back. I know you are...

Right, all you want to do is, like, there is no finesse to this.

You just want to hack it up into bits.

And just get thin slices cos it just stretches out to make more wraps,

basically. Any way you like.

-I'm just making my own. Is that all right?

-Make your own, yeah.

You know, that's the great thing about Middle Eastern cookery.

There is no way to do it. You do it however you want,

however it pleases you with whatever you've got.

-Simple. Do you want some chicken?

-I'll have whatever's left.

All right. Arrgh!

-That's all right.

-There you go. That's not enough!

-You get done in a Middle Eastern household for under serving.

-Oh, OK.

I'll go the other way, chicken first.

-Do you put it a bit of pom molasses on it?

-Ooh. No!

Pomegranate molasses is just reduced 100% concentrated

pomegranate juice.

No fillers, no additions.

And it has that acidity that really finishes this dish off beautifully.

-So fold that over.

-Yoghurt.

You could basically do the same with salmon if you

-didn't eat meat, Sabrina.

-Sorry?

-You could do it with salmon if you didn't eat meat.

-Yes, absolutely.

-Or halloumi. Or even feta, if you like.

-I've done mine. There you go.

-Thanks.

-You put a lot of molasses on there.

Yeah, because it just gives it, it absorbs up with the bread

-and the chicken and everything, so why not?

-OK.

Just taste it to make sure you like it first.

Give us the name of these dishes, then.

OK, so we've got ras el hanout chicken wraps,

and we've got roasted butternut squash with pistachio pesto.

-Looks fantastic.

-Thank you.

-And you can put the last bit on there as well.

-There you go.

I'll grab this, because this is still quite hot.

-You can bring that one over.

-Lovely. Thank you.

You've got to dive in, really.

I don't know where you start with this.

Taste that one, pistachio pesto.

This is the dish that I'd make at my supper clubs and they win

people over because not everybody is happy without meat, basically.

Especially in the Middle East, we think meat really makes the table.

But sometimes you just think, "Maybe I eat too much meat."

And this is a great dish for people who are carnivores

because it's got a little bit more going on for it.

A little while ago I started to cut down on carves, and in a funny

way, what happens there, is you find yourself looking at vegetables...

-In a different way.

-..in a different way.

But you do, and you also find yourself,

you go into garages and things like that and you go,

"There is nothing I can eat in here at all."

But you do, and I eat a lot of fruit,

which is very carbohydrate because that's what I sort of put into

that, and it is really interesting how we don't get around vegetables.

This is fantastic.

I've got to say, I love that. And who wouldn't?

Pistachio nut pesto, I'm going to give that one a go at home myself.

Coming up, James Martin makes a souffle with caramelised

bananas for former JLS star JB Gill.

And you can see if James rose, ha-ha, to the occasion

straight after a visit to the south west of France with Rick Stein.

Rick's in Toulouse today,

and I'll give you one guess what he might be buying.

We're continuing our journey across the south-west corner of

France on the barge Anjodi.

And we're about to enter the city of Toulouse,

the biggest place we've been to since we left Bordeaux.

Pootling through the outskirts of a city like this can be

a little intimidating, especially when you've just spent

a few weeks in the relative peace and quiet of a green tube

made of trees and water in the rural French countryside.

But Toulouse has a strong gastronomic reputation,

and right in the heart of it is the Victor Hugo Market.

My mind is always full of ideas for new programmes, and one of them

would have to be the best markets in the world,

and Toulouse has got to be one of them.

This market, right in the very centre, is not full of cheap

suitcases and cut-price trainers and all the rest of the tat

that normally surrounds a city market back at home.

It's just food, glorious food.

This is a particularly splendid display of fish,

all whole fish, no fillets.

And it's all Mediterranean fish and all day-caught fish and it shows.

And it's really exciting, because we're on our way down there

and here's a flavour of the blue Mediterranean Sea for me.

I mean, look at those sardines up there, I mean,

they couldn't have come out of any other sea.

They've just got that small, petite look

of Mediterranean sardines.

Look at that. A tuna.

I mean, what could be more sort of reminiscent of the Mediterranean

than a lovely, fat tuna like that? Lovely-looking fish.

And over here we've got, well, I don't know some of the names

of the fish here because that sort of flatfish, they just say limande.

They call a lot of flatfish limande. And garfish.

Now, we get those back home but nobody ever really knows

about them because they're so rare. But they're lovely eating.

And finally, just look at those fresh anchovy fillets there.

So nice to be able to go to a fishmonger and just buy a whack

of those and cure them yourself,

either salt them or do them "a la escabeche"

in a little bit of vinegar and fry them off first,

and then marinate them in vinegar and aromatic Provencal herbs.

Lovely dish.

Equally as good is a pissaladiere.

And it's really like a pizza, using anchovies,

olives and masses of onions, sweated down in olive oil.

Don't cut the onions too much.

We don't want to end up with an onion puree.

I put a big bouquet garni in for more depth of flavour

and plenty of seasoning.

Let them go transparent and pop the lid on to really caramelise them,

like those ones that smell so nice at fairgrounds.

Look how soft and sweet they've gone.

I made a basic pizza dough with flour, water, dried yeast,

salt and a touch of olive oil.

I'm putting some anchovy paste under those sweet onions.

What I like about it, it's a bit like you're having just

a pizza margarita, you know, just the simple ingredients.

A pissaladiere is just onion, anchovies and olives,

nothing more, no pineapple,

no cheese chunks, I mean, sorry, pineapple chunks, you know,

sweetcorn, bacon and all that.

I just like things left alone and that's why I love this.

Of course, the sort of success lies in the contrast between those

sweet onions and the bitter olives

and the very salty anchovies.

It's baked in a hot oven for 15 to 20 minutes.

And then treated just as you would a pizza.

Cut into individual slices and eat it

with a chilled rose wine.

This could have been the original fast food that Roman legionnaires

would munch as they marched through Gaul.

Who knows?

Food is entitled to a history as much as monarchs, literature,

politics and art.

But at the market in Toulouse, I was looking for the famous sausage.

I keep ordering up Toulouse sausages back home from various

manufacturers, and they're always different and they're always

a bit disappointing, a bit sort of floppy and got cereal in them,

whereas as I understand it, Toulouse sausage should be

a sort of firm mixture of cured and fresh pork and well-seasoned.

Apparently, this guy over here makes the best

Toulouse sausages in Toulouse.

I've been waiting to buy some, but there is always a queue there.

So I just thought I might as well have a beer while I'm waiting.

SPEAKS FRENCH

And that's nice, when you come out of the market, the air is

perfumed with coffee, and there's coffee falling down all around us.

I just noticed this car over here is covered with coffee.

Oh, my God, if you sort of washed all that off,

you'd probably get a couple of espressos out of it.

A lot of sausages get known by their adopted city or region.

The Frankfurter from Germany, the Wiener from Vienna,

the famous Bologna sausage and of course our own Cumberland sausage,

which this reminds me of.

Now, around here they fry their Toulouse sausage in duck fat.

In fact, they seem to use nothing but duck fat.

I quite like the idea of buying the sausage by length,

and why not cook it whole?

It looks so much more attractive.

I'm just giving it a little bit more seasoning,

and because there is no cereal in these to absorb the fat,

I'm going to have to let the fat escape so they don't burst.

I thought it was a very good idea of mine

to put the whole sausage in like that,

but now I'm a bit stuck. How am I going to turn it?

Then I just thought, "Well, another frying pan,"

but first of all, I just need to

drain some of that fat off.

There we go.

That's nearly cooked, AND it didn't end up on the floor.

Rather than serve it with mash,

I'm going to make a simple salad

made with shallots and ripe tomatoes.

I think these tomatoes look particularly lovely and

I don't know why it is,

but when you get to sort up towards the Mediterranean,

they all look a bit sort of knurly, and you know you're there.

And the other thing, I know it's pathetic of me,

but I just much prefer cutting the tomatoes this way, rather

than that way, cos they look much better on the plate.

And now I'm just going to cover them with some chopped shallots

and put a few capers over the top of that, and then on the top

of all that will go a bit of dressing and then the sausages.

I've been making the same salad ever since I started cooking.

I remember once, about 20 years ago,

Keith Floyd came to the restaurant to film.

And he stayed for lunch and we had steak and salad just like this,

washed down with quite a lot of red wine.

This is a vinaigrette.

Anoint the bowl with crushed garlic,

next, Dijon mustard and salt.

Don't use English mustard, it's too powerful.

Then red wine vinegar and sunflower oil whisked to an emulsion.

Grind generously with black pepper.

And drizzle over the salad.

A simple rule of thumb here. Well, I've just worked it out, actually.

A metre will feed four hungry people.

Or in the case of our film crew,

two metres will.

Toulouse sausage goes really well with lentils,

but I devised this salad for my bistro for ladies who lunch.

I can't resist a little myself.

Now, Rick's camera crew clearly have smaller appetites than ours.

It's at least one sausage per person here.

Now, for this week's masterclass, I thought I would demystify

what some people think is the most daunting dish of all, the souffle..

I'm going to make a banana-flavoured one,

cos I know you like the flavour of bananas as well.

So I thought, basically,

we start off with the egg whites first of all.

Four egg whites, really, for basically just two pots like this.

So we can use the yolks for bits and pieces.

Now, generally, if we're doing this the proper way,

we'd actually make the custard out of the egg yolks here.

But what am going to do is actually show you what I think is

a foolproof sort of way of doing it, really.

You can actually make this either with the custard or what some

people call a creme anglaise, or a creme patissiere which is

a custard thickened with cornflour or flour.

But you can actually make a souffle with just egg whites and egg yolks.

But we whisk up the egg whites first of all.

Pinch of salt if you need to, just a touch.

-You've never had a souffle, have you?

-I've never had a souffle.

I've never seen it made, and I've never made one.

The pressure's really on, then, isn't it, really?

But the best savoury one is a cheese souffle, you see,

which is done with a white sauce. Flour and butter and milk.

Cheese all the way through it.

-That sounds OK. That sounds all right.

-Sounds all right?

Because it tastes less of cheese. This is a sweet one.

This is a simple one,

but the real cheap version of this comes in a minute.

You need to whip up the egg whites first of all,

get them nice and firm, don't over-whip them...

Whip up the egg whites. That's probably about enough, really.

And then we can turn our attention to the little dishes here.

Now, for me, really, when you butter the dishes,

you always do this with softened butter.

So just a little bit of softened buttered in the bottom,

go all the way round, I don't use melted butter because the

butter generally sinks down to the base.

So, a little bit of softened butter round the edge.

That's it.

And then we can then line this with sugar, you can line it with coconut,

you can line it with chocolate, whatever you want, but the idea is

you just go round with the sugar like that.

Don't touch the inside of the moulds once you do it,

because it's already lined. Like that.

And then we can talk about our cheat's bit which is this.

-This is ready-made custard that you can buy from the supermarket.

-OK.

Then we use a little bit of this.

This is the banana liqueur, but you can put lemon, orange zest,

all manner of different things.

And then, really, the key to this part

is the folding in of the egg whites.

Now, you do it quite quickly, especially if you work in

Ashley's restaurant because...

-It's quite busy.

-You'd have a few to do, I think.

Yeah, you'd have a few to do, but it's basically,

you don't follow the rules of that figure of eight sort of palaver,

you get it in the oven as quick as possible. That's the key to it.

You need to fold the egg whites in as quick as possible.

So once you get to this stage, you've got the filling,

then we can pour this filling in the centre.

Like that. Another one.

And then, using a palette knife,

you just want to create a little dome on the top.

That's the key to this. So just dome the surface.

So you've almost got a little bit of a head start there.

Do the same thing with the other one. Round the edge.

-Is it quite a fast process? Do you have to...?

-Hopefully.

Clean it round the edge, just with your thumb.

That basically stops it from sticking round the edge.

Do the same thing with this one. Round the edge. Like that.

And then you pray, because this goes in the oven 450 degrees Fahrenheit,

220-odd degrees centigrade, gas seven.

Wants about six minutes,

and I'm going to do that with some char-grilled bananas

and some ice cream. But first of all, I mean,

-first of all congratulations for what an amazing career.

-Thank you.

But very quick. It all happened within, what, 2009, really?

It suddenly exploded for you.

But before then, I mean, you were brought up in Antigua,

-rugby player, you wanted to be?

-Yes, I did, I did.

I had aspirations of being a rugby player and that kind of got

thrown out when...

Why did it get thrown out, then?

Well, I got injured when I was about 17, and it just wasn't quite

the same after that. I'd always been involved with music.

-I'd always had, I suppose, a passion for music.

-Yeah.

And it was just highlighted around the age of 18.

So how did you meet the other band mates, then?

Because it wasn't you that set up the band originally, was it?

No, it was Oritse.

Oritse set the group up and he had a mutual friend with Marvin.

And Marvin used to do sort of various acting auditions

and things and he'd met Aston along the way.

And Oritse got in touch with someone that I was working with

while I was at uni.

And she suggested me going down to audition for the group

so it was kind of an organic process.

But it was, considering most manufactured sort of bands now,

you were actually a band

before you ever walked into X Factor, before any of that.

Exactly. Not a lot of people know.

We were probably back together for about a year and

a half before we did the show. It was a good thing...

-The band was called UFO, wasn't it?

-Yeah, originally, yeah.

-You've done your research, James.

-I've done my research.

Yeah, I've done my research.

It was called UFO, then you sort of got into...

What was that like, really, for you, cause most bands that you speak

to, they kind of frown upon stuff like those sort of shows, really.

What was it like for you? Do you see it as a shop window, I suppose?

It was a big decision at the time, you know.

And we'd sort of been, as I say,

working away for about a year and a half.

It was kind of a last resort for us,

but we recognised the power of the show, you know,

we obviously watched the show as fans and tuned in every year.

-Yeah.

-And, you know, our families were into the show and stuff and

it was, as you say, a great shop window, a great opportunity.

We've always been fans of the show and we always will be, you know.

-It really did give us our big break.

-What a success as well.

-Was that five number one singles?

-Yeah.

-Number one albums?

Yeah.

-The first X Factor contestants to win a Brit Award.

-Exactly.

-We've won two now.

-MOBOs?

-Five MOBOs.

So what are you doing splitting up? What's all this about?!

It's one of those things.

I mean, we've been together about

six and a half years now. As you know,

Marv's recently had a baby and Oritse's managing,

or going into managing as well.

So I guess it's just the right time for us,

we are young enough still that we can sort of explore

other things and, you know, it's just one of those things.

But you're still, I mean, you haven't actually officially

-split up yet. Well, you have, but not yet.

-Yeah, not yet. Not yet.

So you've still got the tour. So tell us about the tour, then.

-The final tour.

-Well, we're going to be touring up and down the country.

We're back on the arena tour in December.

So we're looking forward to that. It is a farewell tour.

I suppose the only thing you'll probably see us doing after

December will be working with our foundation, the JLS Foundation.

But, yeah, you know,

for us we kind of just wanted to have a last tour just to

thank our fans and obviously to make sure that they could see us

for the final time and see us performing. And, you know,

we always like to have quite a high-octane energetic show,

so we didn't want anyone to miss out on that.

And then there's an album out at the same time which is a mixture

-of your classic tracks, but also some new ones in there as well.

-Yes.

-The Greatest Hits.

-The Greatest Hits?

You've been around three years!

THEY LAUGH

-Well, it's been a good 11 singles.

-It has. Pretty incredible, yeah.

So that's going to have a mixture of old,

and your favourite ones as well.

Yeah, yeah, yeah. All the classics, as it were.

And we're definitely going to have one or maybe two new tracks

on there as well.

And if that wasn't enough, you finish there, and you hang

your microphone up, and then you pick up your Wellington boots.

-Exactly.

-What's this about your farm? This fascinates me, this farm.

Well, I live on a farm at the moment, and I always wanted

to make something of the space, so I sort of spoke to

a few friends and things and they suggested getting into deer farming.

And the more I researched, the more I sort of got into it and

looked into it, the more passionate I became. I love my food.

I love meat. I enjoy cooking.

You know, it just seemed like the perfect lifestyle, really,

-to, I suppose, adopt and get stuck into.

-What a massive change.

-What a massive difference.

-Yeah, definitely it is.

I mean, there's a lot to learn.

I don't really have that much of a farming background.

I mean, my family kind of have dabbled in it.

We used to have a vegetable farm, well,

fruits and vegetable farm in Antigua,

but I mean, obviously we don't live there,

and we haven't been there for a while,

so I guess it's just picking back up from there and, as I say,

-just adapting to the lifestyle.

-So when will we see the first crop?

-Do we know yet?

-Probably next year.

-Next year.

-So next summer, yeah.

Looking forward to it.

-Well, there you go.

-There's your bananas.

-Is it ready?

Well, kind of, I think so. I kind of think so but...

Hopefully, if Pierre Koffmann has actually done the souffles

round the corner...

There's actually no back to this oven. It's a false back.

But the idea is, literally, it should be after about five minutes,

we end up with souffle...

-It smells good.

-..which we've got.

-It's the moment of truth.

A little bit souffle, and then we what we do is just dust these

with a little bit of a icing sugar over the top.

So you can mix and match the different flavourings you

want in there.

You can put pistachio, of course, you can put anything you want in.

-And there you have...

-Looks incredible.

Dessert done. Dive into that. Tell us what you think.

-You've never had the souffle before.

-No, I haven't.

The idea is you can put pistachio, fruit in it,

anything like that, but the secret of, I think,

souffle is put anything that's strong flavouring, really.

-That alcohol is pretty strong.

-Aw!

-Happy with that?

-Excellent.

Souffle on a live show, James?

I've got to say, I am really impressed.

Today, we're taking a look back at some of the most delicious

dishes from the Sunday Kitchen Store Cupboard.

Now, when you think of Chinese cookery,

there's one name that certainly springs to mind.

It is, of course, Ken Hom.

And today, he is cooking us a dish that his mother used to cook him.

Let's see the master at work.

Good to see you. Now, what are we doing?

OK, we're doing a steamed fish, this lemon sole, and I'm just going to

-have you fillet...

-You can get me to do it.

..because you're the younger one.

THEY LAUGH

-What I'm going to do is I'm going to do this with ginger.

-OK.

The beautiful thing is steaming fish is one of the best ways to cook it.

-OK.

-We use a lot of ginger with our seafood. Why?

-Because it's sort of like our lemon, if you will.

-Yeah, OK.

And the thing is, you know, when people use ginger,

I always tell them, "Don't throw away the peel."

What you do with the peel is you keep it, like,

in your freezer, and you use it during the winter

to make fresh ginger tea.

-Really?

-With honey. And it still maintains the flavour?

Especially if you have a cold or something like that.

That is the most wonderful cold remedy ever.

So you wouldn't throw the peelings to the bottom of

-the steamer?

-No, no, no. Why waste it?

-Really?

-Yes.

-I won't be doing that any more.

-That's a chefy thing.

-Yeah, OK.

Now you, I mean,

Theo is quite a sort of purist, a traditionalist in how he cooks.

-That is why his food is so wonderful.

-Is that what you do?

Because you said earlier this is your mother's recipe.

Yes, well, this is very classic.

I mean, not only my mum used to make it,

you know, we used to have it in the restaurant where I worked and,

in fact, most Chinese, they say,

you have to have your fish steamed to see how fresh it really is.

-You can't hide it if it's not.

-No, absolutely.

And what we do with the fish, we salt it a little bit,

-to draw some of the moisture, to make it firmer.

-OK. So for how long?

-Not long.

-Usually about, you know, 20 minutes will be fine.

You don't need to salt it a long time.

-So just a sort of heavy seasoning?

-No, lightly.

-A light seasoning, OK.

So just something very light.

-Put it on a heat-proof plate like this.

-There you go.

-OK.

That's very good.

You've just written another book, haven't you?

-The A-Z Of Chinese Cookery.

-Yes, it's coming out.

When my good friend Madhur Jaffrey

did a big one, I said I've got to do one too.

And is it everything you need to know about

Chinese cooking and ingredients?

Well, it's almost sort of a lifetime work of gathering

recipes and learning certain things about some very complicated

-but easy recipes as well.

-Right.

Things I think people will probably have never ever seen

in many of this.

Now, we salt it and then you put it in the fridge.

Now, very often these soles come with a lot of roe,

would you use that?

-Yes, absolutely.

-Really?

-Was there roe in there?

-No, there wasn't.

-If there is, I would have put that on there.

-Really?

-And that's good to steam as well?

-Oh, absolutely.

-OK, OK.

A lot of people, when you serve it, they don't like the roe.

I know. They should send it to me.

THEY LAUGH

-It just so happens...

-Oh, you had one. Fantastic.

-That was a surprise.

-I really want to try this.

Now, if I make this really good,

I don't have to do the omelette, right?

No, you don't have to do the omelette.

That's the only nice thing about presenting the show.

I thought because James wasn't here, I don't have to do the omelette.

And I said, "This is great!"

-I don't have to do the omelette. But you do.

-Oh, I have to suffer.

-Now, we'll take that and steam this.

-OK.

-OK.

A lot of people don't think about Chinese food.

They think we just stir-fry everything but we also steam,

especially a lot of things like fish.

Now, what happens is, if you put it in a steamer...

-So this is the lid of the basket?

-This is the lid.

I tell you why, because the thing is, this is too big to go

inside a bamboo steamer, so I'm just using the lid

which is just as perfect.

-You just put this on top like that.

-And absolutely nothing in the water?

-Yes, nothing.

-Right.

-You just want the purity of the fish.

Now, we'll put this aside for one minute and

we're going to do your favourite.

Yeah, now talk me through this.

Now, this is bean curd made from soya beans.

-You want to cut that up into, you know, little dice.

-Little dice, OK.

-And this is a protein, right?

-Yes, and it's very, very good for you.

OK. And it's very popular in...?

Well, we eat it in Asia, and in fact,

Japan has some of the best tofu as well.

It's like custard and it's absolutely...

I mean, it's not only so good for you,

but they really make it tasty.

And I'm aiming to convert you today.

Yeah, OK. I want to be converted

cos I have to say that Theo converted me...

-It's good for children.

-Is it?

-Yes, fantastic for children.

Theo converted me to proper polenta,

-which I struggled with for a while.

-Really? You didn't like polenta?

Well, I just find it quite dull

until you throw loads of flavours at it, right?

-Am I upsetting you?

-Well, no, it's like pasta.

Think about pasta, boiled pasta on its own is not going to taste that

great, but if you make like polenta, you add mushroom, Parmesan and

if you are lucky, you get a white truffle, it's absolutely incredible.

A white truffle. Anything is going to taste nice with

a white truffle thrown at it, innit?

Now, what we're going to do, is we have this yellow bean sauce,

which we are also going to put in.

-Some chilli powder...

-Is that all right for you.

Yes, that's fantastic.

And some stock and we have some Szechuan peppercorn, if you could...

-It's been roasted.

-Pound those?

-If you could pound that for me.

And that will add a real buzz to this whole dish.

Just going back to the old bean curd,

do you get different qualities...?

Yes, this one is slightly softer and it's slightly firm,

but I think you need to really buy it from a really good

Chinese grocer. If you really want...

-And it varies quite a lot in its taste and texture, does it?

-Right.

-And when it's good, you'll be converted.

-Really?

-Yes.

-OK.

-And it has to be cooked?

-It has to be cooked.

You can't eat it raw unless you get something really fresh like

in Japan or in parts of China where it's really, really fresh.

-You can have that raw.

-Right, OK.

Now, we want to brown the garlic first.

-Add our bean curd.

-That smells amazing.

Yeah, it's lovely.

See, already it smells quite different.

And add our yellow bean sauce.

This dish is disgustingly healthy.

-Yeah, it is, isn't it?

-If you can mix this cornflour, yeah.

And a little bit of soy sauce.

And is this how you eat regularly, sort of very healthy...?

Well, I mean, I grew up with this kind of food and it's just so good.

In fact, something like this with rice is just really

quite perfect. Now, the Szechuan peppercorn...

And I've had similar things, I think,

in Chinese restaurants where they steam whole sea bass.

Yes, oh, that's great.

Whole Dover sole.

And in fact, if I was cooking at home,

I would probably want to steam the whole fish rather than do fillets.

-How long would that take?

-That would take a little bit longer.

It would take, maybe, like 15 minutes or so.

Now, this is done already. Look at that. Look how quick that was. OK?

-We turn this up.

-Beautiful. So there's no turning over.

-That's enough heat just to drive right the way through?

-Right.

-Let's take this out.

-Sure.

-OK. I'll let you do that.

-Do you want me to do it?

-Yes.

-OK.

And what we have here is the sesame oil.

-OK, and if you could tip that liquid out.

-Yeah, into where?

-Back into that.

-Oh, you don't want that liquid?

-No, I don't want that liquid.

-Really?

-I know you're shocked.

That's upsetting me. OK.

Right. And what we want to do, if you could grab that oil as well...

-Here you are.

-OK. A little bit of sesame oil,

-and then mix it with just regular vegetable oil.

-Right.

-And get it very, very hot.

-What's that doing?

-And we pour a little bit of the soy sauce on this.

-OK.

-OK.

-Is that light or dark soy sauce?

-Yeah, it's just your soy sauce.

Right. When would you use light and dark?

Well, I think with something like this you want not a heavy

soy sauce, because you want to taste the fish and you don't want it

to be too salty.

So cornflour going in.

Yes, you want this to be slightly thick

-so that the sauce will take the bean curd.

-OK.

And actually this tastes like a savoury custard.

-Let's get the plate.

-Right.

-Here you are.

-OK, let's put that...

-There you go.

And you're actually... You live in Paris,

you're actually auctioning off dinner at your house, is it?

That's right. It's something...

I'm an ambassador for Action Against Hunger,

and it's to raise money for people all over the world,

and I'm going to charge a bomb for somebody to eat at my house.

And you're actually there cooking in your kitchen?

I am actually there cooking in the kitchen.

-Really? What a fantastic prize.

-And what we're going to do is...

Presumably you're not going to charge me for standing next to you.

-No, no! You can come and help.

-Fine.

-And my friend Jancis Robinson will actually do the wines.

-Fantastic.

-But we want a lot of money for it.

-Absolutely.

-Hold out for the big cash.

-Now, you want to get this really,

really hot and then you pour this on like that.

But that doesn't destroy the flavours of the sesame oil?

No, it doesn't, it just gives really a nice perfume.

Why do you do that, is that to sort of bring out the flavours of...?

Yes, to sizzle the spring onion, so it doesn't taste raw.

And we garnish this with that, but we can...

Do you have a spatula we can put this on?

Yeah, I'll go and find one.

-OK, you can come and help me do this meal.

-I'd love to.

-Right, so you want the two pieces, or the one?

-Yes, why not?

Why don't you have two pieces, yes, then everybody can have a lot.

-Fantastic. Right, just put the roe on.

-Yes.

-Smells delicious.

-I'm going to eat that!

-Intrigued about the roe.

But, again, you're not using these juices?

-No, I think if I was eating rice I would throw that on my rice.

-Really?

That would be fantastic.

-But why wouldn't you put it in the finished dish?

-You can. Why not?

I want to try it.

-Oh, it's delicious.

-It's easy.

-Absolutely delicious.

Let's put that there. And remind us what that is again.

OK, that is steamed fish, sole, which you fillet. Thank you.

Pleasure.

-With a braised Szechuan tofu.

-Beautiful.

The thing about this recipe as well...

Come on, let's go and see what Jo thinks of this.

-Right, it's not meet, it's nice and delicate.

-I know.

-I do love sole, I do.

-Do you? Good.

-No, she has good taste.

-I'm intrigued about the tofu because I'm the same as you about it.

-Yeah.

-But try that, see what do you think.

-OK. I'm going to try the tofu first.

And that yellow bean sauce, is that...?

Yes, it's kind of salty, it's fermented...

You know what we talk about the umami taste,

which is that kind of fifth taste that fermented things have.

-Let me have a bit more.

-And it transforms everything.

And do you only add that to sort of delicate fish and meats?

-Well, we add it everywhere.

-Really?

Yes, we stir-fry a lot of things with it, meats,

anything that has a strong flavour.

-That's fantastic.

-Good?

-Oh, it's beautiful.

That's Ken at his best, isn't it, really, clean classic

flavours and a top tip on the freezing of those ginger peelings.

Thanks so much.

It's that time of the week where we get to join

the charismatic Keith Floyd.

Now, this is going to make fish and chip fryers throughout the land absolutely furious,

to see Floyd fiddling about with fish,

but this is the veritable institution,

the heart of everything that's good about British cookery,

and along with the fish, which has to get up frying speed and

it starts to sing when it's cooked, in goes the chips.

What about fish and chips? What about them?

How many times do you know that you're getting cod when you ask for cod?

And those of you who are blushing right now,

you've every reason to blush, cos you know and I know that

sometimes you put pollock in, don't you, and ling, and don't tell them?

Anyway, over here,

some very important things about fish and chips.

Fish and chips, now, pay attention.

This is Britain's first and most popular...

First... That's all right, doesn't matter!

It happens in every classroom, it happens in every classroom,

now, pay attention and no laughing. OK. And you at the back sit still.

And you, director. Right, to continue with the lesson...

The first and most popular fish and chips were invented in Britain

but it was the French who invented the chips.

I'd never be a... Hey, come over here.

I won't be much good as a teacher, will I? Never mind.

The second most important fact, chips were invented in 1865.

I shall be taking notes after the end of the class.

And Winston Churchill, no less, called them good companions.

I think he must have known JB Priestley.

And another and staggering fact is we eat more cod in this

country than our fishermen land, so we have to import the rest.

And finally, my little children gastronauts, my pupils,

big cod is best.

OK? Right. But that down there.

I can understand why they go on strike, they do need the money, but...

Lost me glass. I think it's time for a little slurp.

That's why I'm a bit nervous today. Little bit of Panda Pops here.

Oh, it's a petillant little number, isn't it?

Oh, boy.

Mmm. By Jove, I needed that. Right.

Let's go and have a look and see how the old fish and chips are getting on.

Oh, it's magnificent.

# Golden brown... #

I don't think those chips are meant to be stuck to the fish,

though, are they? I'm sorry about that.

Look at that, that's beautiful. Beautiful.

I think I can put one of those up here ready for sale.

I wonder if the BBC will organise me a customer.

Ah! It's a customer. No, it isn't, it's old Fred.

-How are you?

-Good morning, Keith, very well, thank you. How are you?

-Good, good.

Fred, the famous fisherman from the Plymouth Barbican, owns this shop.

That's why we're here. Here you go, I've cooked you some fish and chips.

Tell me what you reckon.

I've done the best I can, I've never done it before.

Well, I'll soon tell you.

If it isn't right, I'll tell you it's not right.

Is the batter all right, is it crispy enough?

Beautiful, yes, you've done a good job, Keith.

For a chef you're not bad.

And the fish is white and firm, that's how it should be, isn't it?

That's beautiful.

The fish has got nice moisture in it. Mmm, you've done a good job.

I have to say it was very good fresh fish. It wouldn't have been so good

if it had been frozen fillets already battered, would it?

-Oh, no.

-That's not fish and chips.

No, you can't beat fresh fish all the time.

This has come out of a big cod, this piece here.

I mean, the cod that I buy are between 10lb and 36lb in weight.

-And the bigger the cod the better the fish and chips.

-Oh, yes, much better.

The flake's better, it tastes better, you've got more body in it,

you've got something to eat, and there's not a lot of bone in there...

-Well, there shouldn't be any bone in there at all when I've finished doing it.

-Right.

And for anybody who wants to fry them really properly and

can't quite get... I mean, why won't you tell us your batter recipe?

Well, I can't tell you the batter recipe

because obviously it's been in the family for so many years.

Cor, you know your mates, don't you? Dear, oh, dear.

It's the last time I buy you a pint in the Dolphin!

What are the essential tips for cooking a piece of fish and chips?

Well, you must have your pans at the right temperature, so that as

soon as you drop it in it doesn't go to the bottom, it comes straight up.

Well, look, you enjoy that. I've got a little treat in store,

I'm going to do my own kind of fish and chips with my own batter and my own fish.

All right?

And there we are.

My little Mediterranean-style fish, minus the chips. Fritto misto.

Delicate, light, delicious, fun, a summer's evening's little

treat in the garden, wash it down with some vintage 1986 cherryade...

And it IS cherryade, so there.

And there it is, my little deep-fried fish.

Real Floyd unidentified frying objects.

# With your fish and chips on a Saturday night

# With your fish and chips, it's a bit of all right

# What a lovely bit of grub when you're returning from the pub

# Oh, there is nothing like the British with their fish and chips. #

So while I've been discovering the culinary delights of Fred's

chippie - ho, ho - these enterprising cooks have been

beavering away in their dustbins and clay ovens.

But time is getting a bit tight now,

and the Navy laid on this rather splendid taxi for me.

Don't bother to stop, chaps, don't want to hold you up.

I'll just jump out here. Gosh, I'm brave.

There's no end to a cook's devotion to duty.

Fearless, intrepid, debonair. They don't call me Wings for nothing.

In fact, they don't call me anything.

To my face, that is.

When the Navy want a disaster they organise it in an impeccable manner.

But the one thing they'd overlooked was,

the BBC could come and cock it up completely.

Do you know what happened?

Our little helicopter bringing me here - big helicopter, actually -

blew the whole place about as if it HAD been

a tornado in the West Indies, or Wales,

wherever they have tornadoes these days,

and although I was going to cook you a brilliant dish, I've spent all morning on my hands and knees -

you can see the mud on my trousers - picking up the bits and pieces.

Anyway, enough apologies, enough excuses, I'm still going to outcook

this lot whatever happens, even though they've tried to sabotage it.

Richard, quick spin round the ingredients.

Naturally, because we're in Cornwall at HMS Raleigh,

I'm going to do a Portuguese dish.

Portuguese man-of-war, it's called - I think that's a battleship or a boat.

Anyway, there's some pork, there's some onions, garlic, bacon,

parsley, tomatoes, mussels, cockles,

scallops, olive oil, prawns,

and, because the helicopter wrecked it,

I've had to borrow tomato sauce from the field kitchen here.

I did make my own, honestly, but they blew it away.

Right, enough of all of that.

A quick swig of what made the Navy famous.

Till the ratbags took it away from them.

And over with me into the frying pan.

And as you can see, the combined resources of the BBC and the Navy

have built me the most extravagant and beautiful kitchen.

Onions in.

Stir them round just for a moment.

Then we put our pork in.

Like that.

And that has to sweat down for a few moments with my bacon,

which is there.

Throw the dish away.

Don't lose grip on what I'm doing.

Actually this is quite funny, cooking in

a square pot for the Navy, it's Floyd versus the Navy, but in fact,

Richard, they've been so kind to us I don't care if I come second.

There's a bunch of generals... No, what are they called? ..admirals standing over there,

and they're going to get to eat all of this shortly.

And that actually is the end of phase one.

Now, Navy pilots by definition are a retiring,

shy and sensitive breed, and they insisted that I waved goodbye

so they could get back to their flower pressing and crochet.

Bye-bye, Crispin, bye-bye, Your Royal Highness!

Now the other ranks have to finish off their gastronomic exam piece

for the admirals to judge.

Providing the Brylcreem boys keep their distance and don't blow

the kitchen to bits again.

And a little problem here is, we are in a disaster area, this is a busy kitchen,

it's only made of mud and clay and wattles made, on the Isle of Innisfree, and all that nonsense.

What I want you to do now, and pay attention, OK,

nautical manual number 19, page 27, Portuguese dish,

cataplana phase two, go from now. Right.

Pass me the bits and pieces, in we go with the mussels.

Thank you very much. In we go with the prawns.

Thank you very much indeed. In we go with the scallops.

Thank you very much indeed. In we go with the cockles.

Thank you very much. In with the Royal Navy's own tomato sauce.

Thank you very much. A bit of pureed basil like that.

Take these away, thank you. Bring me my parsley, would you?

Thank you, put that in. There we go.

And then a bit of chilli powder to give it some spice and flavouring,

a little bit of paprika to make it absolutely brilliant.

Which didn't come out.

Never does, does it, when you're trying to do things properly?

And then we stir that round, put the lid on, like that.

In five minutes... Where's my rum?

In five minutes we'll delight the generals, the admirals, with

the finest foods of the northern hemisphere, that is to say Portugal.

And HMS Raleigh, good luck to us all.

I think there's going to be a bit of a mixed menu today. Fish and liver.

I've had a brilliant time and mine's really very good

but we'd better ask the admirals what they think.

Commander Andrew there, what do you reckon to what your food's been like?

I think it's been jolly good, Keith,

a first-class effort considering the conditions they've been working in.

I'm particularly keen on the vegetables today,

-nice and crisp and crunchy with a lot of flavour.

-Absolutely splendid.

What about you, ma'am?

I think it's beautiful, very tender and a different taste.

What about the curry, gentlemen? The chaps who had curry, what did they think of that?

-George, you had the curry.

-Splendid. Absolutely splendid.

-Nice and spicy?

Very nice and spicy.

I think somebody let the salt pot fall into the soup, though.

-That was a... We've got over that dish.

-Right.

-But all in all, how many out of ten?

-Oh, about 11.

-About 11.

You can't get much better than that.

What I'm going to do now, the brass hats,

as we call them in the trade, have had a bean feast.

I'm going to feed the boys. That's where my heart is.

Great, this little masterpiece is ready.

All it needs is a sprig of parsley and I'll get the Blue Watch

over here to see what they think of my cooking.

-Hey, you lot! Do you want to try and eat something?

-Yeah, come on, then.

-Come on, then.

-Come on, lads.

You've just got to love Keith Floyd, don't you? Wonderful watching.

As ever on Best Bites, we're looking back at some of the most

delicious dishes from the Saturday Kitchen library.

And there's still a fascinating line-up of recipes to be served.

Coming up, Tana Ramsay and Michael Caines battle at it out

at the Omelette Challenge hobs.

But how did they both do?

Find out in just few minutes.

I've got a brilliant recipe, and I mean brilliant,

for beef rendang, that trust me, you won't want to miss.

I slow cook beef shin with a whole host of spices

and serve with sticky rice and an Asian salad.

Singing sensation Paloma Faith faces her Food Heaven or her Food Hell.

Did she get her Food Heaven,

lobster salad with mango dressing, or did she get her Food Hell?

Stuffed baked apples served with a grilled pork chop

and boulangere potatoes?

Now for a plate of proper pub grub.

And as you know, there's really no-one better

to take inspiration from than the incredible Tom Kerridge.

He's great at championing ingredients

that are so often overlooked.

And today he's plating up pig's cheeks. Enjoy.

OK, we are going to be doing some pork cheeks that are going to be

braised and served with some taramasalata,

which is like a smoked cod's roe paste,

served with some flatbreads that you're going to make.

That's what we're going to be doing.

Carrots and bits of pieces we're going to do for the pork cheeks.

Yeah, we're going to get them on braising first.

So, Warwick, how are you with pork cheeks?

Er... It wouldn't be my first choice. If I'm honest with you.

Again, it's the unusual parts of animals, I think,

and that is an unusual part, isn't it, to eat?

No, it's a lovely part to eat.

But why would you pick the cheek as opposed to another bit?

-Do you eat sausages?

-Yeah.

-Well, that's got pork cheeks in it.

Does it? It's got all sorts of other stuff as well.

It's got more than cheeks in it.

I think I've just gone off sausages.

LAUGHTER

Right, so what do we do?

Just going to sweat off some vegetables,

as if we were going to be making, like a braise,

like a casserole kind of thing we're going to do.

So it's carrots, onions and celery.

Just going to sweat it down a little bit.

So, it's been an incredibly busy month for you.

Yeah, it's been amazing.

Like, the show coming out, the book coming out.

And the Chefs' Chef Of The Year award which was a complete surprise

but amazing, it was voted for by, I mean, everybody else

with AA rosettes so there's about 6,000 chefs that voted.

I think a couple of mates of mine, Sat Bains, Claude Bosi

and Daniel Clifford probably rigged the vote and I won.

-Yeah, we voted for you as well.

-Did you?

I probably owe you a couple of quid, then.

-Couple of quid and a pint or something.

-Well deserved as well.

So, yeah, it's been great. It's been a great couple of weeks, actually.

And then to top it all off I met Usain Bolt,

which was just phenomenal.

And ended up talking to him about pork scratchings.

OK, so, I'm sweating the veg down.

Star anise and some peppercorns are going in there for a bit of flavour.

-Yeah.

-And then these are the pork cheeks.

-And they come from here, Warwick.

-Thank you.

You're really selling these, aren't you?

Exactly! I'm just going to trim out

a little bit of the sinew on them.

Because when you braise them, you don't want them to kind of curl up,

the sinew will tighten up on them.

Now, the flatbreads, we've got a mixture of salt,

a little bit of rapeseed oil,

a touch of water and just plain flour, yeah?

That's it, very, very simple,

kind of like an unproved bread, bread without yeast in it.

It's going to go nice and crispy when you fry it.

So the cheeks are going in.

We're not searing the cheeks, they're just going to slow braise

and we get the colour on them after they're braised.

Going to take on the flavour from this star anise and the peppercorns.

Then we're going to fry them.

Flake them up and fry them so it's nice and crispy.

Somebody told me as well, before you were a chef, you were a child actor?

You wanted to be an actor? Is this right?

It is. You said you weren't going to talk about this.

I am, it'll come back to haunt you. Because you were in Miss Marple?

I was, yeah. I ended up, I went to a youth theatre when I was a kid,

and myself and my mate went there

and about three weeks after joining the youth theatre,

there was an agent there to see somebody else,

and I ended up, about three weeks after that,

filming a Christmas special of Miss Marple which was amazing.

But I, I played... I played a borstal boy.

Then I thought, this is quite cool, then I did another couple of things

on TV as an actor, between the ages of 16 and 18, and I was a thug.

A borstal boy.

A bully. And I thought by the age of 17 and a half, I was typecast.

-I can't think why!

-Wash hands, there you go.

Typecast and then I thought, do you know what,

I want to get into the kitchen and start working as a chef.

So I did do a little bit of acting as a child.

Well, I suppose 16 isn't a child.

What inspired you to be a chef, then? Why did you suddenly change?

Actually, I really enjoyed cooking, it was one of those things

and then when you go into a kitchen, it's one of those environments

where, it's not for the faint-hearted.

You go in there as a 18-year-old and there's loads of blokes

swearing and shouting at each other and there's flames and knives

so you just go, "This is cool, it's rock and roll,"

and you get covered in tattoos and stay in the kitchen forever.

-They're amazing places.

-It's like coriander, you love it or hate it.

Why being a chef? It's very stressful, isn't it?

You'd think it would be a relaxing thing,

-but you see chefs and... It's quite stressful.

-It's adrenaline.

Twice a day for lunch and dinner, you have to be ready,

it's adrenaline, it's a real push. And it's great fun as well.

And you talk about girls and football and cooking,

they're amazing places, kitchens.

It's kind of a performance as well, you know, it's like acting in a way.

You're getting in there and creating something.

Yeah, that's the other thing.

You do get a chance, the older you get, the more you learn

and then you get that chance to express yourself, whether

it's with pork cheeks doing kebabs, or wonderful food from the Amazon.

OK, so, the lid has gone on, these pork cheeks are braising,

I'm going to get onto making the taramasalata.

-Now, you're going to make this yourself?

-Yeah.

Yeah, I'm going to make this myself as opposed to buying

-the bright pink stuff.

-What is that, the pink bit of it?

What does come from? I don't know.

To be honest with you, I'm not really sure,

how they make it that pink. Probably best not to ask.

It's probably how they make sausages bright pink.

OK, so bread, goes into food processor.

Just into...rough crumbs.

And then it's going to go into a bowl.

So, those cheeks are cooked for how long?

Cheeks are braised for about two and a half hours.

-Then I'm going to cover it with milk.

-These are the flatbreads.

The milk will start... The bread will absorb the milk.

And then in,

to the food processor. This is cod's roe, smoked cod's roe.

Just going to open it up, the little membrane,

and then you got that lovely...

Oh, the smoky smell coming from that is fantastic.

Really powerful, really strong.