0:00:02 > 0:00:06Good morning! What a line-up we've got for you - great chefs, knockout dishes, and a host of famous faces.
0:00:06 > 0:00:10So take a seat, make yourself comfy, and enjoy another serving of Saturday Kitchen Best Bites.
0:00:31 > 0:00:33Welcome to the show. Now, over the next hour and a half, we've got some
0:00:33 > 0:00:36great moments from the Saturday Kitchen archives.
0:00:36 > 0:00:38Coming up, Chris Evans and James Martin
0:00:38 > 0:00:42swap roles as Chris cooks up a big breakfast.
0:00:42 > 0:00:43Andrew Turner is here with a sweet treat.
0:00:43 > 0:00:46He makes a mango and yoghurt egg
0:00:46 > 0:00:49before serving on top of a brioche pain perdu.
0:00:49 > 0:00:51Clare Thompson rustles up her savoury take on
0:00:51 > 0:00:53a bread and butter pudding.
0:00:53 > 0:00:57She pan-fries sausages and sourdough before baking with cauliflower and radicchio.
0:00:57 > 0:01:00And top chefs Paul Rankin and Michael Caines
0:01:00 > 0:01:02battle it out in the omelette challenge.
0:01:02 > 0:01:03And then it's over to Mark Hicks,
0:01:03 > 0:01:06who's serving up a sumptuous steak salad.
0:01:06 > 0:01:09He pan-fries the steak before serving alongside crispy shallots,
0:01:09 > 0:01:11wild mushrooms, and a watercress salad.
0:01:11 > 0:01:16And finally, Olympic champion Helen Glover faces her food heaven or food hell.
0:01:16 > 0:01:18Will she get her food heaven, chocolate lava cake,
0:01:18 > 0:01:21or her food hell, chilli and lemon grass pork?
0:01:21 > 0:01:23Keep watching to the end of the show to find out.
0:01:23 > 0:01:26But first, Nic Watt is here with a Japanese-inspired seafood dish,
0:01:26 > 0:01:28and he's got a very young,
0:01:28 > 0:01:30handsome and very talented man
0:01:30 > 0:01:32helping him out in the kitchen.
0:01:32 > 0:01:36- Nic, good to have you here.- Thank you.- It was a pretty special night last night, wasn't it?
0:01:36 > 0:01:39- I think so, I hope you enjoyed it. - Nic opened a restaurant last night.
0:01:39 > 0:01:40Canary Wharf.
0:01:40 > 0:01:42So are you going to be a little bit tired and shaky this morning?
0:01:42 > 0:01:45I'm a little knackered, it was sort of a 1am finish and a 6am pick up.
0:01:45 > 0:01:49- It was a beautiful meal, I have to say. I haven't eaten at Roka before...- Oh, thank you.
0:01:49 > 0:01:51- ..but it was absolutely fantastic.- Cool.
0:01:51 > 0:01:53- Now, is this typical of the dishes you serve at Roka?- It is, it is.
0:01:53 > 0:01:57We've really, I've built this dish off one of the dishes from the Charlotte Street restaurant...
0:01:57 > 0:02:01- OK.- ..and sort of incorporated it into something that can be more versatile for home.
0:02:01 > 0:02:02- Cool!- And ingredients you can source.
0:02:02 > 0:02:06- Apart from the big, big prawn we've got here, what's the dish?- OK, so we've got the big prawn.
0:02:06 > 0:02:08I'm going to make a simple pesto-style, I'd call it...
0:02:08 > 0:02:10- OK.- ..of some coriander...
0:02:10 > 0:02:13- Mmm-hmm.- ..some yuzu, which is a Japanese citrus fruit...- OK.
0:02:13 > 0:02:15..some garlic, some yuzu cosho, which
0:02:15 > 0:02:16is like a Japanese mustard, almost.
0:02:16 > 0:02:19- Following this, yeah?- Oh, God!- We're lost already, yeah?
0:02:19 > 0:02:21It's got a little bit of power, it's going to give it that zing.
0:02:21 > 0:02:24- Uh-huh.- That brightness I'm talking about.- OK.- Some ginger, some chilli
0:02:24 > 0:02:27- paste, some water - that's going to make the pesto.- Mmm-hmm.
0:02:27 > 0:02:30And the aioli, baked potato, some garlic, lemon, poached egg,
0:02:30 > 0:02:33- ginger juice, white miso, which is fermented soybean paste.- OK.
0:02:33 > 0:02:36- Again, very available.- Yeah.
0:02:36 > 0:02:39You're going quickly whack on some julienne of daikon for me...
0:02:39 > 0:02:41- Daikon, right.- ..and crush me a little bit of garlic.- OK.
0:02:41 > 0:02:44- And I'm going to start working with these prawns. - I shall try and keep up with this.
0:02:44 > 0:02:47- Can I ask a question, already? - Of course!- Please do.
0:02:47 > 0:02:49Where do you get ingredients like that from?
0:02:49 > 0:02:51- Well, good question.- They just sound so exotic and fancy.
0:02:51 > 0:02:55I've selected ingredients for this, it is all available from an Asian grocer.
0:02:55 > 0:02:57I mean, they might sound exotic but really there's only two
0:02:57 > 0:03:00ingredients you might struggle for and one is this yuzu peel...
0:03:00 > 0:03:04- Yeah.- ..which is just the skin of Japanese citrus.
0:03:04 > 0:03:07- Yeah.- And if you...- Yuzu peel. - And-and where would you...?
0:03:07 > 0:03:09Is this from Japan?
0:03:09 > 0:03:11It's from Japan, but essentially it's a frozen product.
0:03:11 > 0:03:13So if you didn't get yuzu peel,
0:03:13 > 0:03:15you could easily replace it with lemon juice.
0:03:15 > 0:03:16Yeah, it is very lemony.
0:03:16 > 0:03:19- Daikon is also known as mooli, yeah? - Also know as mooli.- Japanese radish.
0:03:19 > 0:03:22- Japanese radish.- OK.- Absolutely. I mean, that's available all over the shop.
0:03:22 > 0:03:24There's no difficulty with that.
0:03:24 > 0:03:27- I think you can get this in Indian shops, I believe, as well. - Yeah, yeah.- OK.
0:03:27 > 0:03:29- So...- And what's it doing on that dish?
0:03:29 > 0:03:33- The daikon?- Yeah, it's quite peppery, do you say, or...?- It's a little peppery, but really what it
0:03:33 > 0:03:35- does, it actually gets you salivating, to be honest.- OK.
0:03:35 > 0:03:39So the whole point of this is just to wash your mouth
0:03:39 > 0:03:42and get it sort of fresh, to cleanse your palate.
0:03:42 > 0:03:45Why, cos of the spice that's going in the dish?
0:03:45 > 0:03:48- It's a powerful dish.- Yeah. - It's got a lot going on.
0:03:48 > 0:03:52So what's the idea of chopping the meat up and stirring it through?
0:03:52 > 0:03:55Why don't you just sort of baste it and...?
0:03:56 > 0:04:00- Because, for what we're trying to do here, we're just going to grill it. - Mm-hmm.
0:04:00 > 0:04:03So I just want sort of the pesto to really wrap around the dressing
0:04:03 > 0:04:05and...
0:04:07 > 0:04:11And the prawn itself is quite meaty and it's quite chunky, so...
0:04:11 > 0:04:15- Is it quite, I mean, a prawn that size, is it quite tough?- It is.
0:04:15 > 0:04:20- Because it's wild, actually, it's not like from a pond.- Right.
0:04:20 > 0:04:23- You know, so it's not sort of soft...- Yeah, yeah.- ..loose muscle.
0:04:23 > 0:04:25Hasn't got that pappy taste that a lot of prawns have?
0:04:25 > 0:04:27Exactly. So we chop it up, just so it makes it a little bit more
0:04:27 > 0:04:31- palatable and also it allows the dressing to get all around the meat there.- Uh-huh. OK.
0:04:31 > 0:04:34- Right, so bit of daikon there. I'll leave that to one side.- Yeah.
0:04:34 > 0:04:38- So what are you doing here? Just run us through this.- So, what I've done, I've taken some scissors,
0:04:38 > 0:04:41- and I've just run through the back of the prawn.- Mmm-hmm.
0:04:41 > 0:04:43And I'm just going to take out the vein...
0:04:43 > 0:04:45- OK.- ..which is not so nice.- Ugh!
0:04:45 > 0:04:48- Yeah, we don't want that.- No, we don't want that part! I removed that part for you guys.
0:04:48 > 0:04:51And then all I'm going to do is just slice it in half
0:04:51 > 0:04:54and really just sort of chunk it up into bite-size pieces.
0:04:54 > 0:04:57There's nothing overly technical about this stage.
0:04:57 > 0:04:59- Any of you familiar with Nic's restaurant?- Yes.- Yeah?
0:04:59 > 0:05:02- I've dined there a few times.- Oh, really?- Yeah, it's fantastic.- Good.
0:05:02 > 0:05:05Oh, there we go. That's positive, that's positive!
0:05:05 > 0:05:07- Absolutely.- That's a good start!- One of my favourites in London.- Is it?
0:05:07 > 0:05:09Yeah, it's one of my favourites.
0:05:09 > 0:05:10So then this part's really easy.
0:05:10 > 0:05:13- I've just added that pesto-like consistency into here.- Mmm-hmm.
0:05:13 > 0:05:16It's going to be a little punchy, and into the bowl,
0:05:16 > 0:05:17mix it round all the meat,
0:05:17 > 0:05:20- and I'm just going to open that back out.- OK.
0:05:20 > 0:05:21Do you want a hand with this, or...?
0:05:21 > 0:05:25- Um...yeah, just hold that open, that'd be super.- OK.
0:05:25 > 0:05:28And we're just going to spoon this in, and we're just going to use
0:05:28 > 0:05:30the actual shell, cos the shell also has all those lovely flavours.
0:05:30 > 0:05:32That should be pretty good now.
0:05:32 > 0:05:35Now you're going to grill this, but could you barbecue it in summer, or...
0:05:35 > 0:05:37- Well, the good thing about... - ..roast it off?- ..what
0:05:37 > 0:05:40I'm doing is you can absolutely barbecue it. It's perfect for it.
0:05:40 > 0:05:43It's actually how we do it in the restaurant. And you can use...
0:05:43 > 0:05:46This recipe would translate straight on to, on to lobster,
0:05:46 > 0:05:48crayfish, or small prawns...
0:05:48 > 0:05:49- Oh, OK.- ..no problem.
0:05:49 > 0:05:53Now, at your restaurant last night... Your restaurant is pure theatre, I have to say.
0:05:53 > 0:05:57- There's a lot of drama associated because...- There is, there's a... - A lot of flames, a lot of smoke.
0:05:57 > 0:06:00What's all that shouting about? That was quite scary.
0:06:00 > 0:06:02- "Hai!"- Every time you read out an order, "Hai!"
0:06:02 > 0:06:03- What was all that about?- Yeah.
0:06:03 > 0:06:06- We want the theatre, one part, most definitely.- Yeah.
0:06:06 > 0:06:10But also what's important is it's a noisy restaurant, there's a lot going on.
0:06:10 > 0:06:13- And what I say to the guys is, "I want to know that you've heard me." - Right.
0:06:13 > 0:06:17- "I don't want to hear your voices cos I like the sound of them." - Everyone heard them!- Yeah.
0:06:17 > 0:06:22- So, I want to know they've heard me, so when I call the food out...- Yeah. - ..because there's a lot going on.
0:06:22 > 0:06:24- As you see, there's a lot of energy in the room.- Yeah.
0:06:24 > 0:06:27So I need them to know, on my call, "You've heard me."
0:06:27 > 0:06:29- Right.- Full stop.- OK. - Just answer me in...
0:06:29 > 0:06:31- So then if they haven't, you can shout at them?- Yeah, I...
0:06:31 > 0:06:34You were getting a little bit tetchy at times, I noticed last night.
0:06:34 > 0:06:36I'm not such a shouter and screamer, but...
0:06:36 > 0:06:39- Now, what's this egg business you're doing here?- OK, I'm just poaching an egg.
0:06:39 > 0:06:42So what I've done, I've just added into the water for...
0:06:42 > 0:06:45- That was close, wasn't it?- Is that all right?- Absolutely.- Nearly lost it!
0:06:45 > 0:06:48- So why do you drop it in the boiling water like that? - It's just a little trick.
0:06:48 > 0:06:53You drop it into the boiling water in the shell, give it 30 seconds and it just almost, I guess, er...
0:06:53 > 0:06:56- It quickly semi-blanches it.- Seals the inside.- Exactly, and you crack it in.- Nice trick.
0:06:56 > 0:06:59- And theoretically you end up with a...- Yeah? OK.
0:06:59 > 0:07:02- And then it holds it together when it...- Yes, yeah, absolutely.
0:07:02 > 0:07:05- ..it blanches? OK.- So now we go on to the aioli.- Mmm-hmm.
0:07:05 > 0:07:07- We've got a bit of potato.- Oh, right. What's that going to do?
0:07:07 > 0:07:10- Thicken it?- What's that? What, just a jacket potato that you've...?!
0:07:10 > 0:07:13I brought jacket potato, just for that familiarity factor.
0:07:13 > 0:07:15LAUGHTER
0:07:15 > 0:07:17Never seen anyone do that with a jacket potato. It's really clever.
0:07:17 > 0:07:20- Do you want make to check the prawns?- Yes, please. Absolutely.
0:07:20 > 0:07:24So, the jacket potato actually is just to sort of fluff up the aioli, make a nice, light aioli.
0:07:24 > 0:07:26OK. Needs a little bit longer, I think, Nic.
0:07:26 > 0:07:28So what happens, does it cook all the way through?
0:07:28 > 0:07:32- Do we need to turn that around, or...?- You might want to just get a spoon and just move the meat
0:07:32 > 0:07:35- around in that prawn there. - It's not quite there, give it another 30 seconds.
0:07:35 > 0:07:38- OK.- OK.- So I've just got some garlic, adding some garlic in here.
0:07:39 > 0:07:40I'm going to add a little...
0:07:40 > 0:07:43So is this a sort of a traditional dip, or is this your kind of
0:07:43 > 0:07:47- Western take on...?- The aioli itself is kind of traditional.
0:07:47 > 0:07:50- Yeah.- ..in its form - the potato, the lemon juice.
0:07:50 > 0:07:53- I knocked back a little bit of the garlic.- Yeah.
0:07:53 > 0:07:55- I reduced the garlic a little bit. - Mmm.
0:07:55 > 0:07:57- And then my take is the miso, the white miso.- OK.
0:07:57 > 0:07:59And that's just to give it that sort of,
0:07:59 > 0:08:01it gives it a beautiful depth of flavour...
0:08:01 > 0:08:05- Yeah.- ..and, debatably, it brings in a little bit of that umami flavour.
0:08:05 > 0:08:08- But presumably you get a lot of Japanese in your restaurants? - Yes, we do.
0:08:08 > 0:08:13I mean, do they take well to you sort of, not meddling with the dishes, but you know...
0:08:13 > 0:08:15- ..adjusting, shall we say? - "Meddling".- "Meddling".
0:08:15 > 0:08:16LAUGHTER
0:08:16 > 0:08:18Sounds like I'm doing something wrong, eh?
0:08:18 > 0:08:21- No, not meddling, but just sort of adjusting the dishes.- Yeah.
0:08:22 > 0:08:26- Yes, they do.- Cos the old Italians would get very upset, wouldn't they?
0:08:26 > 0:08:29Well, what I do is, with all the Japanese techniques,
0:08:29 > 0:08:32- we follow the technique with authenticity.- Yeah.
0:08:32 > 0:08:35- But we, then we enhance the flavours.- Yeah.
0:08:35 > 0:08:36- We give them a boost.- OK.
0:08:37 > 0:08:41- Now, where we up to?- I'm just...just adding my egg into my aioli...
0:08:41 > 0:08:44- OK.- ..which I've just poached.
0:08:44 > 0:08:50Now, what's the reason for lightly poaching it? Could you, like, just sort of lightly boil it, or...?
0:08:50 > 0:08:52You could. Some people just add yolk.
0:08:52 > 0:08:55- You just want a slightly cooked egg, yeah?- Yes, absolutely.- OK. Just to, what, enrichen it?
0:08:55 > 0:08:57- Yeah. Fatten it up, richen it up.- Mmm-hmm.
0:08:57 > 0:08:59- And it's a different technique to the mayonnaise.- OK.
0:08:59 > 0:09:02And then that miso is just going to give it that little boost.
0:09:02 > 0:09:04- So hopefully...- And what is miso?
0:09:04 > 0:09:09- Unless you've told these guys and I've missed it.- Miso is fermented soy bean paste.- Right.
0:09:09 > 0:09:12- It's often used for marinades. - Uh-huh.- ..miso soups...
0:09:12 > 0:09:16- OK.- ..and this one here, as I said, it's just going to give it
0:09:16 > 0:09:20a little bit of a boost in, sort of, the background flavours there.
0:09:20 > 0:09:21OK. Nearly there.
0:09:23 > 0:09:25So, here we go.
0:09:25 > 0:09:28OK. So that's potato's kind of bounded, it's going to make it a bit sort of velvety
0:09:28 > 0:09:32- by the looks of it, as well, isn't it?- Absolutely, absolutely. So I'm just going to spoon this into here.
0:09:32 > 0:09:34Mmm!
0:09:34 > 0:09:37- There's the aioli.- And this is a dip? For the, to go with the, er...?
0:09:37 > 0:09:41- Yeah. Actually, at the restaurant, we serve this with lobster.- Yeah.
0:09:41 > 0:09:44- The lobster we do on the grill. Very sort of similar flavours.- Yeah.
0:09:44 > 0:09:47- And the idea is, you know, you've got that sort of richness of the prawn...- Yeah.
0:09:47 > 0:09:50You've got that full flavour and, particularly with this one,
0:09:50 > 0:09:52we've got the really strong flavours of the dressing.
0:09:52 > 0:09:55- OK, so it's kind of like muting it slightly, is it?- Yeah.
0:09:56 > 0:09:59Now, you've recently had a new baby, Nic, yeah?
0:09:59 > 0:10:01I have, I've got a little boy.
0:10:01 > 0:10:04- But in doing so, you sent your family off to Crewe...- Yeah.- ..so they wouldn't wake you up.
0:10:04 > 0:10:05LAUGHTER
0:10:05 > 0:10:08- That's...that's very nice. - Something along those lines!
0:10:08 > 0:10:11- Was your wife happy about that? - Well, that's... I think she is!
0:10:11 > 0:10:14No, I mean, in the middle of opening a restaurant,
0:10:14 > 0:10:16as you know, it's really hectic times,
0:10:16 > 0:10:19so, you know, just to keep things as simple as possible
0:10:19 > 0:10:21and that, you know, it's not too dramatic I'm just...
0:10:21 > 0:10:24You might want to check that. You all right with that?
0:10:24 > 0:10:26- Yeah, I'm pretty good with that. - Yeah?- Yeah.- Brilliant.
0:10:26 > 0:10:28Just going to add a squeeze of lemon in that.
0:10:29 > 0:10:30So all I'm going to do...
0:10:32 > 0:10:35- It looks amazing. Looks amazing. - It smells amazing!
0:10:35 > 0:10:37- You can smell it, huh?- Yeah!- Mmm!
0:10:37 > 0:10:39I think it's going to be quite pokey, actually.
0:10:39 > 0:10:43- Here we go.- Quite a lot of chilli went in there.
0:10:43 > 0:10:45And the black sesame seeds, is that for show or do they give...?
0:10:45 > 0:10:47- The black sesame is... - Some kind of smoky...?
0:10:47 > 0:10:50- It just again brings in a little bit of aromats into the dish.- Mmm.
0:10:50 > 0:10:53- And what I'm just squeezing on top there...- Little bit of texture as well, huh?- Yes.
0:10:53 > 0:10:55- This is a little bit of lemon balm.- Mmm-hmm.
0:10:55 > 0:10:59So what you've got here is the wild tiger prawn
0:10:59 > 0:11:02with chilli yuzu dressing and white miso aioli.
0:11:02 > 0:11:04- Simple as that.- Wow!
0:11:09 > 0:11:11Look at that. That looks stunning.
0:11:11 > 0:11:13- It's a real sort of...- Wow!- ..real centrepiece.- Whoa!
0:11:13 > 0:11:15We could do a few of those, lay them down the table.
0:11:15 > 0:11:17Unfortunately, you've all got to share one.
0:11:17 > 0:11:19- Wow!- Wow!
0:11:19 > 0:11:22I've tried some in rehearsal, it was delicious, I have to say, so you guys carry on.
0:11:22 > 0:11:24Absolutely, carry on.
0:11:24 > 0:11:27- So, I mean, when you say you could use lobster or prawns... - That's mine!
0:11:27 > 0:11:29LAUGHTER
0:11:29 > 0:11:31..you're going to get a slightly different texture, aren't you?
0:11:31 > 0:11:34Yeah. So, for this, if I was to use prawns,
0:11:34 > 0:11:36I would use the same dressing, I would just get the small prawns.
0:11:36 > 0:11:39- Mmm.- Just use them in the marinade...- Wow! - ..and just barbecue them,
0:11:39 > 0:11:42- just as straight small prawns.- Just skewer them and that's what you...?
0:11:42 > 0:11:43What was the robata grill?
0:11:43 > 0:11:46Robata grill is what we've got at the restaurant.
0:11:46 > 0:11:47- It's an open charcoal grill.- Mmm-hmm.
0:11:47 > 0:11:49- Essentially, it's barbecue.- Yeah.
0:11:49 > 0:11:52- But the good part about it is you're cooking on skewers.- Mmm-hmm.
0:11:52 > 0:11:54So you're not putting the fish in a pan or on the grill.
0:11:54 > 0:11:58- So you're getting a nice, clean, smoky taste. - Exactly, and it's all...
0:11:58 > 0:11:59- Ooh!- Good? Do you like that, Jayne?
0:11:59 > 0:12:02- Is that your kind of...- Really amazing.- ..nosh?
0:12:02 > 0:12:05- That's the sort of food I would go to a restaurant for...- Yeah.
0:12:05 > 0:12:07..because it's the sort of food
0:12:07 > 0:12:10- that I wouldn't be confident enough to...- No.
0:12:10 > 0:12:13- ..attempt at home...- I mean, the ingredients, huh? - ..and it's just amazing.
0:12:13 > 0:12:16- What about you?- It's really delicious.- That's a bit of a departure.- Really delicious.
0:12:21 > 0:12:24High praise all round there for Nic and, I think you'll agree, I haven't aged a bit!
0:12:24 > 0:12:27Coming up, Chris Evans treats James Martin to breakfast,
0:12:27 > 0:12:31but first Rick Stein is on the French coast sampling mussels.
0:12:34 > 0:12:38This is Sharont, an absolute mecca for seafood lovers.
0:12:38 > 0:12:40The mussels here are world famous.
0:12:41 > 0:12:44These muddy kids are collecting tiny clams,
0:12:44 > 0:12:48which they'll no doubt flog to the nearest restaurant.
0:12:48 > 0:12:51I'm off collecting mussels with Jean-Paul Boutellier.
0:12:51 > 0:12:54To him, this is the centre of the universe.
0:12:54 > 0:12:58He describes his fishing grounds as a large wine glass,
0:12:58 > 0:13:02filled to the brim with a perfect cocktail of seawater and fresh.
0:13:03 > 0:13:07It was a shipwrecked Irish sailor, some 800 years ago,
0:13:07 > 0:13:12who came up with the idea of growing the mussels on these bouchots.
0:13:12 > 0:13:14All they have to do, it seems, as mother nature's been
0:13:14 > 0:13:18so bountiful, is to devise a contraption that takes all
0:13:18 > 0:13:20the strain out of harvesting,
0:13:20 > 0:13:24but they've got a very special way of cooking them, too.
0:13:24 > 0:13:27HE SPEAKS FRENCH
0:13:27 > 0:13:30What he's saying is that they have to arrange the mussels that
0:13:30 > 0:13:34way up because, when they open under the fire, they go open
0:13:34 > 0:13:36like that, so the ash can't fall down in,
0:13:36 > 0:13:38because they're open underneath.
0:13:38 > 0:13:42He's just said that these are for special occasions,
0:13:42 > 0:13:45festive occasions or big family occasions,
0:13:45 > 0:13:47when you sit down and you eat your mussels,
0:13:47 > 0:13:50and drink lots of nice Sharont...
0:13:50 > 0:13:52white Sharont wine with it.
0:13:52 > 0:13:55Sounds very good. Wouldn't mind joining in myself, actually!
0:13:55 > 0:13:58HE SPEAKS FRENCH
0:14:03 > 0:14:06It's really important to keep alive these traditions in this
0:14:06 > 0:14:10age of fast food - a sentiment which I totally agree with.
0:14:12 > 0:14:14- Sante!- Sante!
0:14:14 > 0:14:17I tried this once in Padstow, on the beach.
0:14:17 > 0:14:19It's called an "eclade", but I made a right
0:14:19 > 0:14:22pig's ear of it cos all the ash went into the mussels!
0:14:26 > 0:14:29I was just thinking, this is a very handy little dish you could
0:14:29 > 0:14:30do in somewhere like Bournemouth,
0:14:30 > 0:14:34where there's plenty of pine trees and plenty of fresh moules around.
0:14:36 > 0:14:39HE SPEAKS FRENCH
0:14:41 > 0:14:43You can see they're starting to cook
0:14:43 > 0:14:46cos there's all this liquid coming out from them.
0:14:46 > 0:14:48HE SPEAKS FRENCH
0:14:50 > 0:14:53Once the fire has died down, it's easy to waft away the ashes.
0:14:55 > 0:15:00HE SPEAKS FRENCH
0:15:00 > 0:15:01Oui.
0:15:01 > 0:15:03Cos he's put them upside down,
0:15:03 > 0:15:06there's no ashes on there at all, and here we go.
0:15:07 > 0:15:08They're beautiful!
0:15:08 > 0:15:10I thought, I have to say,
0:15:10 > 0:15:12I thought there'd be a bit of a taste of Yellow Pages in there,
0:15:12 > 0:15:16but, no, just the taste of that piny wood smoke.
0:15:16 > 0:15:18Absolutely delicious and so simple!
0:15:18 > 0:15:21No sauce there. And so easily done.
0:15:21 > 0:15:22Can I have another? Un oeuf?
0:15:22 > 0:15:26- VOICEOVER:- "Un oeuf"? What am I talking about? I meant, "un autre".
0:15:39 > 0:15:41When somebody shouts "Duck," it's a little confusing cos there's
0:15:41 > 0:15:44lots of ducks on the canal, but that's not what they mean.
0:15:50 > 0:15:53I'm told that many people have given up their houses for a life
0:15:53 > 0:15:57on board a barge pootling up and down the canals of France,
0:15:57 > 0:15:59and I'm beginning to understand why.
0:15:59 > 0:16:00See you later.
0:16:06 > 0:16:08I had to do the touristy bit.
0:16:08 > 0:16:11I'd promised Bernard I'd go and see the abbey cloisters.
0:16:11 > 0:16:14He said the were an important way point for the pilgrims on
0:16:14 > 0:16:18their way down south to Santiago de Compostela in Spain.
0:16:20 > 0:16:23But my main interest in coming to Moussac is a fruit that's
0:16:23 > 0:16:25grown in the surrounding hills.
0:16:27 > 0:16:29We're not far from Moussac
0:16:29 > 0:16:32and that's where the best fruit in the whole of France comes from
0:16:32 > 0:16:34and, to me, the best fruit are cherries.
0:16:34 > 0:16:36I mean, just look at these branches here -
0:16:36 > 0:16:39they're sort of groaning with the weight of fruit.
0:16:39 > 0:16:41And over here we've got apricots,
0:16:41 > 0:16:44and they're going to be ready in a couple of weeks or so.
0:16:44 > 0:16:46Excuse me while I eat another cherry!
0:16:46 > 0:16:48But down there...
0:16:49 > 0:16:53..you see that strange tractor and contraption in the distance?
0:16:53 > 0:16:57That is the most important crop n the area - kirsy melons -
0:16:57 > 0:17:00and it's the first melons of the season.
0:17:00 > 0:17:03And this is day one for all the Dussac family.
0:17:03 > 0:17:06I had to use my special form of telepathy that would
0:17:06 > 0:17:10prompt them to ask me if I'd like to taste one of these delicious,
0:17:10 > 0:17:14sweet melons, and my answer would be, "Not half!"
0:17:14 > 0:17:18- Lovely colour.- Yeah.- Wow! Look at that!
0:17:19 > 0:17:21Let's try some, then.
0:17:29 > 0:17:30Fantastic.
0:17:32 > 0:17:34Mmm!
0:17:36 > 0:17:39That's just the southwest of France in a bite.
0:17:41 > 0:17:45It's sunshine, it's honey, honey, sweetness. Delicious!
0:17:45 > 0:17:49Do you know? I think that's the best melon I've ever tasted.
0:17:49 > 0:17:51Yeah.
0:17:51 > 0:17:54Nicholas was just saying they've sort of hit the jackpot with
0:17:54 > 0:17:55this particular crop
0:17:55 > 0:17:59because all the other growers planted their melons about
0:17:59 > 0:18:02two weeks earlier than they did, in March,
0:18:02 > 0:18:06and unfortunately everybody else was hit by a frost.
0:18:06 > 0:18:09So that, in fact, although they planted later, they're
0:18:09 > 0:18:12the only ones around with a really good crop,
0:18:12 > 0:18:15so they got top prices and just hit the jackpot!
0:18:16 > 0:18:17Whoops!
0:18:17 > 0:18:20Nothing beats a ripe melon picked early in the morning
0:18:20 > 0:18:22in the field where it was grown,
0:18:22 > 0:18:25but this is a really good way to serve melon at home.
0:18:25 > 0:18:28Melons, I think, have had some pretty bad
0:18:28 > 0:18:31luck in the past in the way they've been treated by us chefs.
0:18:31 > 0:18:35We make those horrid chilled balls from them, covered in some
0:18:35 > 0:18:38raspberry or kiwi fruit coulis.
0:18:38 > 0:18:41Or they're more commonly had with the inevitable dried
0:18:41 > 0:18:43piece of Parma ham.
0:18:43 > 0:18:44I've had LOTS of those.
0:18:44 > 0:18:46This is different.
0:18:46 > 0:18:49It's melon with its sister, the cucumber,
0:18:49 > 0:18:51and beautiful ripe tomatoes, all
0:18:51 > 0:18:54sharing one large family-size plate,
0:18:54 > 0:18:58with slices of fromage de chevre - goat's cheese.
0:18:58 > 0:19:01I made this for a lunch party the other day,
0:19:01 > 0:19:05intending it to be a starter. But after some good bread,
0:19:05 > 0:19:08a chilled bottle of Chateau de Cazeneuve...
0:19:08 > 0:19:12Mmm! ..and some more good cheese, it was quite enough.
0:19:12 > 0:19:15So, sprinkle it with some coarsely chopped fresh garden mint,
0:19:15 > 0:19:17and now for the dressing.
0:19:17 > 0:19:21It's a standard dressing, made with olive oil, red wine vinegar,
0:19:21 > 0:19:22a little sugar and some salt,
0:19:22 > 0:19:25and that adds, along with the mint, a spike of sharpness.
0:19:36 > 0:19:38Great stuff as always from Rick.
0:19:38 > 0:19:41Now, normally at this point I would cook for our guests but,
0:19:41 > 0:19:44as you heard, Chris is a bit useful at the hobs,
0:19:44 > 0:19:45so you're going to be cooking for me.
0:19:45 > 0:19:49- Well, you work so hard every Saturday morning... - Not cooking, brilliant.
0:19:49 > 0:19:51..and normally I'm at home and either Tash or I are doing what
0:19:51 > 0:19:53we're going to do today. I'm going to cook you breakfast.
0:19:53 > 0:19:57- We're going to have a posh breakfast for James Martin, how about that? - There you go.
0:19:57 > 0:19:58CHEERING
0:19:58 > 0:20:00- He looks a bit posh today.- I do. I look...- You look pretty good.
0:20:00 > 0:20:04- And to celebrate the new breakfast show, that's why we're doing it. - Yes, exactly, yeah.
0:20:04 > 0:20:06We'll dedicate this to Sir Terry, OK?
0:20:06 > 0:20:09- So I'm not helping, are you just...?- Oh, please help. Help away!
0:20:09 > 0:20:11- Come on!- I'll quite happily... No, you run through it.
0:20:11 > 0:20:14All right. Well, what we're going to do first of all, we're going to do
0:20:14 > 0:20:17this, the posh bacon, the nice bacon, the crispy bacon you get at those posh hotels.
0:20:17 > 0:20:19How do you do that? Well, it's not difficult.
0:20:19 > 0:20:22Couple of baking trays. Now, normally you'd blanch this, wouldn't you?
0:20:22 > 0:20:24- You can blanch it. - Tell us why you blanch it.
0:20:24 > 0:20:27You can blanch it and dry it off, so it'll get it really, really
0:20:27 > 0:20:30crisp, but this way is a way of doing it so you get it nice and crisp.
0:20:30 > 0:20:32- Oh, all right. OK. - And you get it nice and flat.
0:20:32 > 0:20:34So what you do is you just place it on there.
0:20:34 > 0:20:36There's no turning over the bacon, no need for a fork or anything.
0:20:36 > 0:20:39- What's next?- OK. We're going to have posh mushrooms next.
0:20:39 > 0:20:41- You want me to cut the mushrooms up for you?- OK, thanks.
0:20:41 > 0:20:43- Thanks very much. - Do you want to do these?
0:20:43 > 0:20:45I'll do the big ones. These are oyster mushrooms.
0:20:45 > 0:20:47The reason that this is going to be posh mushrooms
0:20:47 > 0:20:49is basically cos of the standard of mushroom,
0:20:49 > 0:20:51- but also we're going to fry them off in a bit of butter.- Yeah.
0:20:51 > 0:20:54- We're going to put some olive oil with the butter in the pan.- Yeah.
0:20:54 > 0:20:57And the reason we're going to do that is to stop the butter burning, yeah?
0:20:57 > 0:21:00OK. Are you using a proper Ken Hom sort of chopper...?
0:21:00 > 0:21:02Yeah, well, I chop at home with my cleaver cos it's got more
0:21:02 > 0:21:04weight to it and I just find it a lot easier.
0:21:04 > 0:21:07- I don't know why, it just sits in my hand better.- All right. OK.
0:21:07 > 0:21:10LAUGHTER
0:21:11 > 0:21:16- Yeah.- I just prefer to chop...to chop with me chopper.- Right, go on, then.- OK.
0:21:16 > 0:21:20OK, I'm going to put some butter in here. Now, this is salted butter, I presume, which is why it might burn.
0:21:20 > 0:21:22If you don't want it to burn, use unsalted butter.
0:21:22 > 0:21:25- You going to get some oil...?- Yeah, OK.- So, olive oil, half and half.
0:21:25 > 0:21:28OK. Now, they should be quite happy, shouldn't they, in there?
0:21:28 > 0:21:31- Yep.- Yeah. So we're just... - So you've got brown cap, as well.
0:21:31 > 0:21:33- Yep.- Yeah.- Got brown cap, as well, in there.
0:21:33 > 0:21:34- Yeah.- And we'll let those go.
0:21:34 > 0:21:38Now, we'll put some lemon in there later, but we won't put it in now, will we, James?
0:21:38 > 0:21:41- No, you put that in later.- Can I do a toss?- You can, you can fire away.
0:21:41 > 0:21:43OK. All right. Let's see if we can do this.
0:21:43 > 0:21:44ALL GROAN
0:21:44 > 0:21:46Look at the... You've got loads of them all over the floor!
0:21:46 > 0:21:48You don't need many mushrooms in this breakfast.
0:21:48 > 0:21:49LAUGHTER
0:21:49 > 0:21:52- OK, so that's...- What's next? - ..the posh mushrooms.
0:21:52 > 0:21:54We're going to put some herbs in with those later.
0:21:54 > 0:21:56So you've got your posh breakfast - posh bacon, mushrooms.
0:21:56 > 0:21:59- Now you need your toast. - Posh, this is posh toast!- OK.- OK.
0:21:59 > 0:22:01- Posh toast, we've got sour bread.- Yeah.- OK?
0:22:01 > 0:22:03Tell us about sour bread, James.
0:22:03 > 0:22:05Sourdough's made with a starter, what they call a starter,
0:22:05 > 0:22:09which is yeast and water, and you've almost got like a liquid,
0:22:09 > 0:22:13almost like a...batter, and then you start the mixture with that.
0:22:13 > 0:22:15And you retain some of the mixture before it's baked in the
0:22:15 > 0:22:17oven, and you use that to start the mixture the following day.
0:22:17 > 0:22:20- And that's where you...- See, he's good, isn't he, eh?- He's very good.
0:22:20 > 0:22:23None of that was in rehearsal, I tell you!
0:22:23 > 0:22:26- OK, now when you're cutting bread... - That was a bit wonky in rehearsal.
0:22:26 > 0:22:30- That's straight now!- When you're cutting bread, what's the secret? - Get somebody else to do it.
0:22:30 > 0:22:32Let the knife do the work! You put pressure on, it doesn't work. Oops!
0:22:32 > 0:22:35- Do you want some oil on it?- Yes, want some oil on there.- Right.- OK.
0:22:35 > 0:22:39We're going to do posh toast, so we're griddling this in a griddle pan, aren't we?
0:22:39 > 0:22:41- Yeah.- That's the deal there.- OK. - So your olive oil one side...
0:22:41 > 0:22:45- Yeah.- ..and then we'll turn it over later on as we, well, we can olive oil the other side now, but we'll
0:22:45 > 0:22:48- turn it over...- OK. - ..after about two or three minutes.
0:22:48 > 0:22:50- Yup.- OK. So, the mushrooms are happy.
0:22:50 > 0:22:53- OK.- So we've got oil? - We've got the bacon in.- Yeah.
0:22:53 > 0:22:56- We've got our posh toast on.- Eggs! - Is that too hot?
0:22:56 > 0:22:59- No, it's all right. I'll look after it, don't worry.- OK.
0:22:59 > 0:23:01James is in charge of the heat, as always.
0:23:01 > 0:23:03- OK, now this is, this is posh eggs, OK?- Yeah.
0:23:03 > 0:23:06We're going to do a truffle egg. In this pasta jar is a truffle.
0:23:06 > 0:23:08That's a truffle there.
0:23:08 > 0:23:11- Now the truffles are about, what, £2,000 a kilo?- About that, yeah.
0:23:11 > 0:23:13- £2,000 cash a kilo.- Cash.
0:23:13 > 0:23:17- Yeah.- Now the thing about truffles is they reduce by 20% every day.
0:23:17 > 0:23:21- Yeah.- OK? So if you buy these by the pound, you're losing value by 20%
0:23:21 > 0:23:24every single day because they start to lose their moisture.
0:23:24 > 0:23:26So we want to save as much truffle as we can.
0:23:26 > 0:23:30So how do you get eggs to taste of truffle without using up your truffle?
0:23:30 > 0:23:32Well, you just put them in the jar with the truffle
0:23:32 > 0:23:36for two or three days because these are pervious, they're permeable.
0:23:36 > 0:23:38- Yeah.- They're porous! - The shells are.- Yes.
0:23:38 > 0:23:40That's why you don't put eggs in the fridge.
0:23:40 > 0:23:41Cos they'll taste of everything in there.
0:23:41 > 0:23:43They'll taste of cheese and everything else.
0:23:43 > 0:23:45OK. Now, this egg should, by rights,
0:23:45 > 0:23:47this should taste of truffle, it's as simple as that.
0:23:47 > 0:23:50Just now, just by being in that jar, so...
0:23:50 > 0:23:52- We'll crack the egg.- OK.
0:23:52 > 0:23:55Posh way to make sure the yolks don't break is to actually
0:23:55 > 0:23:57crack your egg into a dish.
0:23:57 > 0:23:59- That's right, isn't it, James?- Yeah.
0:23:59 > 0:24:02- See, you should have written a cookbook, not an autobiography!- OK.
0:24:02 > 0:24:05- Cos then you can get lower to the pan, there.- Do you want some oil in there?- Yes, please.
0:24:05 > 0:24:07You can get lower to the pan there
0:24:07 > 0:24:09and you can just...
0:24:09 > 0:24:11There you go, that's quite nice, isn't it? OK.
0:24:11 > 0:24:14- Now, that's a very expensive egg.- Yeah.
0:24:14 > 0:24:18- That's like...loads and loads of money.- And it's a duck egg, as well.
0:24:18 > 0:24:23It's a duck egg, yeah. So how do you make a truffle egg on a pittance of a wage?
0:24:23 > 0:24:25You take a normal egg - this is what you do.
0:24:25 > 0:24:28You take a normal egg and you... Can you separate this for me? Cos you're better at it.
0:24:28 > 0:24:31- No, I'll leave you to it, you're all right.- Come on, please.
0:24:31 > 0:24:35- No, I want to talk to you about your book.- All right, OK.- Tell me about your autobiography.- OK.
0:24:35 > 0:24:37Fascinating read, I have to say. I've read it.
0:24:37 > 0:24:38Have you?
0:24:38 > 0:24:42Yeah. It starts off when you were very young because you were an entrepreneur quite young,
0:24:42 > 0:24:45weren't you? You were interested in loads of different jobs.
0:24:45 > 0:24:48You sold fish, you had your own kissagram company.
0:24:48 > 0:24:50- I was a private detective. - Private detective!
0:24:50 > 0:24:5220 jobs in, what, 40 years, er, four years?!
0:24:52 > 0:24:55- Oh, more than that. I'd had 19 jobs by the time I was 19!- Right.
0:24:55 > 0:24:57It all happened, you know, I started to work after my dad passed
0:24:57 > 0:25:01away, and my mum became superwoman cos she had to. She was amazing.
0:25:01 > 0:25:03Cos that was a big turning point in your life.
0:25:03 > 0:25:06- Yeah. My father passed away when I was 13, so I got a job as a paperboy.- Yeah.
0:25:06 > 0:25:09And somehow got to work in a radio station,
0:25:09 > 0:25:11somehow cut to London, somehow got to work on the telly.
0:25:11 > 0:25:14Somehow made a load of money and then messed it all up!
0:25:14 > 0:25:16- LAUGHTER - Genius, wasn't it?!
0:25:16 > 0:25:19Then somehow bought... Cos it goes right up to the fact where you bought Virgin Radio.
0:25:19 > 0:25:23- Yeah.- That's when the book stops. - That's when it stops, when I bought Virgin Radio.
0:25:23 > 0:25:24- OK.- OK, now, um... - Right, come on, then.
0:25:24 > 0:25:27OK, now, now, obviously we've not had this egg in with
0:25:27 > 0:25:29the truffle, so we're going to put a bit of truffle in the white.
0:25:29 > 0:25:33Then we're going to mix. The reason we've separated it is so we can mix the white around.
0:25:33 > 0:25:36- OK?- Yeah.- Then we're going to reconstitute the yolk...- Yeah.
0:25:36 > 0:25:39..back to its original white, which I... I think this is quite nice. OK?
0:25:39 > 0:25:42- Cos truffle oil's not very expensive, is it, really?- No.
0:25:42 > 0:25:44- Well, it's about, what, £9 a bottle for that?- Er, yeah.
0:25:44 > 0:25:47I mean, also you can put that with a little bit of olive oil
0:25:47 > 0:25:49and it'll last even longer, so...
0:25:49 > 0:25:51OK. So we're just going to put that in there now.
0:25:51 > 0:25:53That's the home-made, poor man's truffle egg.
0:25:53 > 0:25:55- Right.- And hopefully they shouldn't taste too dissimilar.
0:25:55 > 0:25:58Having used the brilliant, genius, non-cracking method to
0:25:58 > 0:26:02actually pour the egg into the pan, we've cracked the yolk...
0:26:02 > 0:26:05- I know!- ..which is not fantastic. - It's all right. I'm doing that.
0:26:05 > 0:26:07So tell us about radio then, you know. I mean, obviously
0:26:07 > 0:26:12- it's known now you're going to be taking over the breakfast show. - Yeah, from Terry Wogan.
0:26:12 > 0:26:15- And when do you start that? When are you starting?- We start that on January 11th.- Yeah.- OK?
0:26:15 > 0:26:17Let's use the big plate, shall we?
0:26:17 > 0:26:19- Yeah.- Do you want to put that there? OK.
0:26:19 > 0:26:21I've got two... Oh, you've got two dishes, haven't you?
0:26:21 > 0:26:22- Oh, yes, we have.- Yeah.- Yeah.
0:26:22 > 0:26:24Now the great thing about Terry and his Togs...
0:26:24 > 0:26:27- Yeah.- ..is that, what do you think the average age of a Tog is?
0:26:27 > 0:26:31- I've got no idea.- Well, have a guess. Terry's 71, you know.- Er...
0:26:31 > 0:26:33- 50.- 53 is the answer. - I wasn't far off!- OK.
0:26:33 > 0:26:37So that means they're all worried about, you know,
0:26:37 > 0:26:39will I be too loud, will I be too quiet?
0:26:39 > 0:26:41- Where have I gotta be?- Yeah.
0:26:41 > 0:26:43I don't know whether to be loud or quiet.
0:26:43 > 0:26:44But if you're 51, right, that means
0:26:44 > 0:26:48- that in 1977, when the Sex Pistols were at number one...- Yeah.
0:26:48 > 0:26:51..you were 19, so technically I could play punk and we'd be all right.
0:26:51 > 0:26:53- Oh, OK. There you go. - That's what I'm thinking.
0:26:53 > 0:26:55- That's all right.- What do you think?- Sounds good to me.
0:26:55 > 0:26:57- OK.- So, herbs in there?- Yeah, yeah. That's great.- OK.
0:26:57 > 0:27:00- Now you want put the lemon in? - Er, yeah, put the lemon in.
0:27:00 > 0:27:02- There you go.- In with the mushrooms. That's great.
0:27:02 > 0:27:04You know how to get more juice out of a lemon?
0:27:04 > 0:27:06- Yeah, with a fork.- Microwave.
0:27:06 > 0:27:08- Oh, really?- Yeah. Eight seconds.
0:27:08 > 0:27:09- Yeah?- Or with a fork.
0:27:09 > 0:27:12- No. Literally, eight seconds and it warms up the lemon.- OK.
0:27:12 > 0:27:14Put it in for 18 seconds, you end up with a walnut, but...
0:27:14 > 0:27:18- OK. That's good.- There you go. Right, you got that? - Yes.- That's your, one egg.
0:27:18 > 0:27:21- One egg, not great, I'm sorry. We've cracked the yolk there. Do apologise about that.- OK.
0:27:21 > 0:27:24- And then we've got on here our bacon.- Yeah. Posh bacon.
0:27:24 > 0:27:26- OK.- Posh bacon.
0:27:26 > 0:27:28That's what we did earlier. OK.
0:27:28 > 0:27:31So this is the genuine truffle egg. This is the expensive one.
0:27:31 > 0:27:32- OK?- Yeah, I've got that one.
0:27:32 > 0:27:34- All right.- Let me get that one out for you.- OK.
0:27:36 > 0:27:39We've got that going on there. Shall we turn this up a bit?
0:27:39 > 0:27:42So, come on, your autobiography, was it, the...?
0:27:42 > 0:27:44When it was launched, it was called Mad Thursday, wasn't it?
0:27:44 > 0:27:46Wasn't there 800 books launched on the same day?
0:27:46 > 0:27:50- Super Thursday...- Super Thursday, you're calling it? - ..yeah, it was called.
0:27:50 > 0:27:52You've just finished your book tour, haven't you?
0:27:52 > 0:27:54Yeah. Book tour was very interesting!
0:27:54 > 0:27:55LAUGHTER
0:27:55 > 0:27:58Yeah. Signing is interesting, isn't it? Because you have to go to this warehouse in Glasgow.
0:27:58 > 0:28:01The central distribution place for all British books is in Glasgow,
0:28:01 > 0:28:04which I find quite strange. Have you been to that warehouse?
0:28:04 > 0:28:06I haven't, but there's one in Northampton, isn't there?
0:28:06 > 0:28:08Oh, they took me to the one in Glasgow,
0:28:08 > 0:28:10- where I met a very nice lady called Marie...- Yeah.
0:28:10 > 0:28:13..and she described all the different way people sign.
0:28:13 > 0:28:15- Gordon Ramsay does the pile method.- Right.
0:28:15 > 0:28:17He piles books on top of each other, signs them
0:28:17 > 0:28:19and throws them, and they have to have three catchers.
0:28:19 > 0:28:20LAUGHTER
0:28:20 > 0:28:24Typical Ramsay, isn't it? What's that about? You don't need to do that, do you? Er, Alan Wicker...
0:28:24 > 0:28:27- Yeah.- ..has a blotter cos he signs with an ink pen,
0:28:27 > 0:28:29and after every book that's signed...
0:28:29 > 0:28:31- Somebody goes round and..? - ..blots it.
0:28:31 > 0:28:33- That takes a while.- OK.- Yeah.
0:28:33 > 0:28:34Yeah.
0:28:34 > 0:28:38Talking about blotting, don't you have a little tip with this tissue?
0:28:38 > 0:28:41- What?- Go on, then.- It's not a tip, it's just a waterproof tissue to
0:28:41 > 0:28:42- liven things up.- Go on, then.
0:28:42 > 0:28:44Do you want me to put the egg...?
0:28:44 > 0:28:46- So this is the truffle scrambled egg.- OK. Truffle egg.
0:28:46 > 0:28:48Oh, sorry. We did this on the telly last night,
0:28:48 > 0:28:51and a lot of people saw it and said can we do it again this morning.
0:28:51 > 0:28:53- OK?- Go on, then.- Basically, this is a waterproof tissue.
0:28:53 > 0:28:54- You ready for this?- Yeah.- OK.
0:28:54 > 0:28:57Let me see. Get another one. OK.
0:28:57 > 0:28:59- Don't worry, we're only three minutes over!- Hang on a second.
0:28:59 > 0:29:01- It's worth it.- Yeah, go on.
0:29:01 > 0:29:03OK. Is that a genuine tissue?
0:29:03 > 0:29:04- Genuine tissue, yeah.- OK.
0:29:04 > 0:29:06- Hold it out above that water, above that bowl. Are you ready?- Yeah.
0:29:08 > 0:29:10LAUGHTER
0:29:10 > 0:29:12Right. That tissue's waterproof but my shoe's not!
0:29:12 > 0:29:16- Look, look!- It is waterproof.- OK, let's do, well, what about this?
0:29:16 > 0:29:19Surely it can't come out there dry, can it?
0:29:19 > 0:29:22- Go on, shake it.- Wow! Ah! - How good is that?!
0:29:22 > 0:29:24- Very good, very, very good. - Yeah.- Right...
0:29:24 > 0:29:27- How good is the breakfast? That's the important thing. - Come on over here.
0:29:27 > 0:29:28- There you go.- That's great!
0:29:28 > 0:29:31- By the way, it's like an ice rink back here now!- It is!
0:29:31 > 0:29:33- Come on over here.- Just so you know. - There you go.
0:29:33 > 0:29:36So, the broken one - I broke it on purpose so we'd know which was the truffle egg.
0:29:36 > 0:29:38- Yeah.- Smells good. - That was very clever.
0:29:38 > 0:29:40Got a little bit of lemon juice in the mushrooms.
0:29:40 > 0:29:42True test is whether these boys like it.
0:29:45 > 0:29:47- Mmm!- Approve?- Yeah. It's good. - Can you taste the truffle?
0:29:47 > 0:29:50Does it work, the cheap truffle egg?
0:29:50 > 0:29:51Cheap truffle egg works.
0:29:51 > 0:29:53- There you go, he likes it. - You've got the real one.
0:29:55 > 0:29:58- I think it's quite faint. - Quite faint?- Yeah.- So just,
0:29:58 > 0:29:59just get more truffle oil.
0:29:59 > 0:30:02Danny's got the real one, so we need to put more truffle oil in.
0:30:05 > 0:30:08Who doesn't love a good fry-up, though, eh?
0:30:08 > 0:30:11There's still plenty more to come on today's Best Bites,
0:30:11 > 0:30:13but now it's over to Andrew Turner,
0:30:13 > 0:30:16who's making fried egg on toast like you've never seen before.
0:30:17 > 0:30:19It's the brilliant Andrew Turner.
0:30:19 > 0:30:21I've been wanting to get you on the show for ages.
0:30:21 > 0:30:24- You're here!- I'm so excited to be here.- You're here with two trays
0:30:24 > 0:30:28- and not much pans.- No.- So what are we cooking or inventing or making?
0:30:28 > 0:30:33We are making a liquid mango egg on a Gypsy bread. We are using brioche.
0:30:33 > 0:30:36- Yes.- I'll explain the processes but there's no real cooking,
0:30:36 > 0:30:38not really that much cooking involved. So, firstly...
0:30:38 > 0:30:40So it's going to look like an egg?
0:30:40 > 0:30:42- It's going to look exactly like a poached egg.- Right.
0:30:42 > 0:30:45If you could take this, which is the mango, and just peel it.
0:30:45 > 0:30:48We're going to make the puree and we're going to add
0:30:48 > 0:30:50our calcium to it, which is called gluco,
0:30:50 > 0:30:53which is readily available online.
0:30:53 > 0:30:55The reason we're doing that will be explained
0:30:55 > 0:30:58when it's a reaction against the water bath, which is an alginate.
0:30:58 > 0:31:00- Which is what? - Which is what I'll explain.
0:31:00 > 0:31:03- The main thing is that you're not adding sugar to this?- No.
0:31:03 > 0:31:05We want the natural sweetness, really naturally sweet
0:31:05 > 0:31:08cos with the wine, once you start adding too many sugars,
0:31:08 > 0:31:10it interferes with the wine and it doesn't work.
0:31:10 > 0:31:13- OK.- Just literally pop that in. - So this is our mango.
0:31:13 > 0:31:16- Just one mango is going to go in? - One mango, yup.- Right, there you go.
0:31:16 > 0:31:19- OK, we'll put our gluco in. - And that, you can get online?
0:31:19 > 0:31:21You can get it online.
0:31:21 > 0:31:23I don't quite know how that works. You're the expert on that.
0:31:23 > 0:31:25- There you go.- Blend that up.
0:31:25 > 0:31:29Now, the important thing about this is... We'll probably add a bit of water, just to get the puree.
0:31:29 > 0:31:32The important thing about this is we're going to do that
0:31:32 > 0:31:34- the day before and just pop it in the fridge.- Yeah.
0:31:34 > 0:31:37We need to lose the air out of this.
0:31:37 > 0:31:39- So, you're adding air now?- Yeah.
0:31:39 > 0:31:41This is the sort of thing that's great for dinner parties
0:31:41 > 0:31:45cos you're doing your preparation in advance, really. So, the gluco's in.
0:31:45 > 0:31:48The puree's done. We're going to pop that into a bowl
0:31:48 > 0:31:50and whack it into the fridge and leave it overnight.
0:31:50 > 0:31:53- Which we have here.- The finished result.- There you go.
0:31:53 > 0:31:57I think the next step we're going to explain is the seaweed water bath,
0:31:57 > 0:32:00- the alginate.- Can I get this on first of all?- Yeah. OK.
0:32:00 > 0:32:03- This is for the pain perdu, isn't it?- The pain perdu, yes.
0:32:03 > 0:32:06- Explain to us what we've got in here.- OK, so, we've got some brown sugar,
0:32:06 > 0:32:09we've got some cream. If we just warm the cream up,
0:32:09 > 0:32:13- put the butter in. - It can go in that one, it's fine.
0:32:13 > 0:32:15OK, we've got some cinnamon for flavouring.
0:32:15 > 0:32:18- We've got some star anise. - Yup.- Some cloves.
0:32:18 > 0:32:21In we go with the butter and you're going to put the sugar in there.
0:32:21 > 0:32:25And just let that all melt and then you take the eggs, whisk those up,
0:32:25 > 0:32:29- take a slice of the brioche, as well...- And then you soak that?
0:32:29 > 0:32:31..and soak that again. All being soaked overnight.
0:32:31 > 0:32:34So, the whole point is that it's preparation in advance.
0:32:34 > 0:32:37You're making sure that all the aromats go into the brioche
0:32:37 > 0:32:38cos that's the part of the dish.
0:32:38 > 0:32:41The egg that we're going to make is only the vehicle for the sauce.
0:32:41 > 0:32:45- That's all it is. - Now, although you're doing this and it's scientific,
0:32:45 > 0:32:47- this isn't the majority of your cooking, is it?- None of it.
0:32:47 > 0:32:50This is one part of a dish that we do for seven courses.
0:32:50 > 0:32:54I know a few tricks. I work very closely with my staff.
0:32:54 > 0:32:56They're all geniuses in their own right
0:32:56 > 0:32:59and we jam together with music, we jam together with food
0:32:59 > 0:33:02and we create stuff, but it has to be realistic.
0:33:02 > 0:33:03You have to understand the flavours.
0:33:03 > 0:33:05You have to understand the reason we're doing it.
0:33:05 > 0:33:08- The reason we're doing it is, the brioche is the dish.- OK.
0:33:08 > 0:33:10The sauce is the little egg. That's the twist.
0:33:10 > 0:33:13That's what makes you a little bit different.
0:33:13 > 0:33:15So, we've got the brioche here. I'm going to slice this.
0:33:15 > 0:33:17This is then cut through with a little cutter.
0:33:17 > 0:33:19I'm going to stick it in there.
0:33:19 > 0:33:21Over to you for this next bit.
0:33:21 > 0:33:22OK, back to the seaweed.
0:33:22 > 0:33:26So, the alginate, again, it's in a food processor with bottled water.
0:33:26 > 0:33:29The importance of the bottled water is there's not so much calcium
0:33:29 > 0:33:32in it. If you get it from tap water - calcium, too much.
0:33:32 > 0:33:35- Now, alginate is from seaweed? - It's a seaweed paste.
0:33:35 > 0:33:37Again, available online.
0:33:37 > 0:33:39And literally you puree...
0:33:39 > 0:33:43Sorry, blend the water, you add your alginate, keep blending and blending
0:33:43 > 0:33:47for a good five minutes and then put it into the fridge cold.
0:33:47 > 0:33:50- There's no cooking process in that at all.- Always bottled water.
0:33:50 > 0:33:52Always bottled water. You get this consistency.
0:33:52 > 0:33:56- It's like thinned down shampoo, basically.- Right, OK.
0:33:56 > 0:33:58So, it thickens it up a little bit?
0:33:58 > 0:34:00It thickens. It's a little bit gloopy, a bit syrupy.
0:34:00 > 0:34:03Can I say, just so you see this, this is where we take this and then
0:34:03 > 0:34:06pop these in the fridge, and then these want to be overnight you say?
0:34:06 > 0:34:09Overnight. Again, all of this preparation can be done in advance.
0:34:09 > 0:34:12You can actually make the eggs four or five hours before
0:34:12 > 0:34:14you need them, so for a dinner party.
0:34:14 > 0:34:16- And then I'm going to pan-fry this. - Just pan-fry that.
0:34:16 > 0:34:19Now, masterclass in this. This is where it all happens.
0:34:19 > 0:34:22This is where we get jiggy, so to speak.
0:34:24 > 0:34:28Here's my little measure and here's our mango puree.
0:34:28 > 0:34:30I take a scoop of this,
0:34:30 > 0:34:33drain off any excess
0:34:33 > 0:34:37and literally, as you watch, just tip that in,
0:34:37 > 0:34:38and in she goes.
0:34:38 > 0:34:41Take a slotted spoon cos once it sinks to the bottom,
0:34:41 > 0:34:44if you don't just lift it off the bottom, it will stick to it.
0:34:44 > 0:34:47Now, if I was to leave that in there completely,
0:34:47 > 0:34:49it would actually go thick all the way through.
0:34:49 > 0:34:51The idea is, we want it to remain liquid.
0:34:51 > 0:34:53So what is it doing to the actual...?
0:34:53 > 0:34:55Well, it's reacting...
0:34:55 > 0:34:58The alginate bath is reacting against the calcium
0:34:58 > 0:35:00and just forming a gel. My sister is a scientist
0:35:00 > 0:35:03and her only way of explaining this is it's the way that we form a gel.
0:35:03 > 0:35:06So I asked her more about that and she couldn't explain it to me.
0:35:06 > 0:35:09A little film all the way round it. If we left it in there...
0:35:09 > 0:35:10- It would go solid.- Solid? OK.
0:35:10 > 0:35:12So the important thing, with the slotted spoon,
0:35:12 > 0:35:15drain off the alginate. You don't want that cos that will react
0:35:15 > 0:35:18into the water and form little lumps of jelly.
0:35:18 > 0:35:21- You don't want to that, really. - So that's the egg yolk?
0:35:21 > 0:35:24That's the egg yolk. Into the water like so.
0:35:25 > 0:35:27Again, you don't leave that for long.
0:35:27 > 0:35:30- You don't need to leave it for long. - Are you following this, Phil?
0:35:30 > 0:35:32- No. - THEY LAUGH
0:35:32 > 0:35:35- It's ever so easy.- There's a questionnaire afterwards.- Oh, yeah!
0:35:35 > 0:35:37I'll be knocking half a dozen up when I get home.
0:35:37 > 0:35:42I've got a really good English yoghurt and literally...
0:35:42 > 0:35:44just mix it together. OK?
0:35:44 > 0:35:47- So, we've got the yolk in there. - Yep.- Now for the white.- Yep.
0:35:47 > 0:35:48I'll just move that forward.
0:35:48 > 0:35:52All I've done is just pan-fry a little bit of this pain perdu,
0:35:52 > 0:35:55literally just some butter, something like that, on both sides.
0:35:55 > 0:35:56Right, next.
0:35:56 > 0:36:01So out comes the yolk and it's going to go into the yoghurt.
0:36:01 > 0:36:03- Pop it in.- It looks like an egg.
0:36:03 > 0:36:06You can have a little bit of excess. Just cover over the egg.
0:36:06 > 0:36:07Now of course yoghurt has calcium in it.
0:36:07 > 0:36:10Yeah, so you don't need to add any gluco.
0:36:10 > 0:36:12- That's why it's a natural process. - Yep.
0:36:12 > 0:36:15OK. Take off any extra
0:36:15 > 0:36:18and then in...exactly the same way.
0:36:19 > 0:36:21Make sure that that doesn't...
0:36:21 > 0:36:24If you've got a dinner party tonight and you've got 150 coming,
0:36:24 > 0:36:25you might be here a long time.
0:36:25 > 0:36:28- Once you've got it all set up, it's quite quick.- Yeah, absolutely.
0:36:28 > 0:36:30So, they're nearly ready.
0:36:32 > 0:36:35And the secret is - you need to put it in the water afterwards, yeah?
0:36:35 > 0:36:36- Yeah.- OK.
0:36:36 > 0:36:39So out we come. Out it comes.
0:36:39 > 0:36:41- THEY LAUGH - Look at it!- Look at that!
0:36:41 > 0:36:43Drain off the alginate.
0:36:43 > 0:36:46You're definitely coming back on this show. That is wicked. Look at that.
0:36:46 > 0:36:50And then into the water, just to get rid of that alginate.
0:36:50 > 0:36:52It genuinely looks like a poached egg. Look at it!
0:36:52 > 0:36:54This is the spooky thing.
0:36:54 > 0:36:56I've actually had this sent back by a customer.
0:36:56 > 0:36:58A new waiter, didn't know really what the dish was,
0:36:58 > 0:37:00put it down and the guy goes,
0:37:00 > 0:37:02"Excuse me, I don't eat poached eggs."
0:37:02 > 0:37:05I had to go back out and explain to the guest what it actually was
0:37:05 > 0:37:07- cos he actually thought it was a poached egg.- Fantastic.
0:37:07 > 0:37:10But you were saying you do a thing with olive, as well?
0:37:10 > 0:37:12Yeah, you can do it with olive fat.
0:37:12 > 0:37:15Again, it's a friend of mine, Jimmy, who worked with elBulli.
0:37:15 > 0:37:18When we jam, he brought some stuff to the table, how they do stuff
0:37:18 > 0:37:20and then we started to take that
0:37:20 > 0:37:24and use it for ourselves to make your own style of cuisine.
0:37:24 > 0:37:26He's a genius, I'm not, and for that reason...
0:37:26 > 0:37:28You're looking pretty good so far, but go on then.
0:37:28 > 0:37:30This is the little bit of pain perdu in here.
0:37:30 > 0:37:33- Right, so there's our pain perdu. - On a plate that you helped make.
0:37:33 > 0:37:36I did, yeah. We've got some designers in North London,
0:37:36 > 0:37:38English designers, and they will create a plate
0:37:38 > 0:37:40for you around a dish.
0:37:40 > 0:37:42- Go on, then.- And this is probably number four or five.
0:37:42 > 0:37:45So, literally across the plate...
0:37:45 > 0:37:46nice and simple.
0:37:46 > 0:37:49- A little bit of that.- A little bit of that. I've lost my spoon.
0:37:49 > 0:37:52- There's my slotted spoon. - There you go.- Out it comes.
0:37:52 > 0:37:55But you could leave that and you could make these in advance?
0:37:55 > 0:37:57You could take this out now, put it on a tray,
0:37:57 > 0:38:00- put it in the fridge and it's all done.- Brilliant.
0:38:00 > 0:38:02Now this is great. I love this bit.
0:38:02 > 0:38:05So we put it on our little toast...
0:38:07 > 0:38:10..and it gets even more spooky because, as you see it now...
0:38:10 > 0:38:11This is the best bit.
0:38:11 > 0:38:14..I can actually scrape the top of it to reveal the yolk.
0:38:16 > 0:38:19- And then, just to be a little bit different...- This is brilliant.
0:38:19 > 0:38:23We've got some crackling popping candy, like you'd have at home.
0:38:23 > 0:38:25I don't have it at home but if you're at school.
0:38:25 > 0:38:27This is the stuff you used to put in your mouth
0:38:27 > 0:38:29and it used to crackle. This is the stuff.
0:38:29 > 0:38:34Pop it on top and there you have a liquid mango egg with pain perdu.
0:38:34 > 0:38:37How brilliant is that? APPLAUSE
0:38:37 > 0:38:38- Thank you.- Fantastic.
0:38:42 > 0:38:46Absolutely brilliant. Now, you get to taste this.
0:38:46 > 0:38:49We have got some more over here. Have a seat over here.
0:38:49 > 0:38:52We've got one each over here because it's quite small,
0:38:52 > 0:38:54but I want you to experience this.
0:38:54 > 0:38:55So take your egg and dive in,
0:38:55 > 0:38:57and tell us what you think.
0:38:57 > 0:38:59Do it with a spoon. It's just as though you were eating an egg.
0:38:59 > 0:39:01That's the weird thing.
0:39:01 > 0:39:03- It just oozes out.- It's egg on toast, so use a knife and fork.
0:39:03 > 0:39:06- Dive into that.- Can you make some bacon out of a pear?
0:39:06 > 0:39:08THEY LAUGH
0:39:08 > 0:39:11- Crack that yolk.- Right, yeah.
0:39:11 > 0:39:13Shut up!
0:39:13 > 0:39:15HE LAUGHS LOUDLY
0:39:15 > 0:39:18- But amazing. It tricks with your mind, as well.- Absolutely.
0:39:18 > 0:39:21- It's all poppy. - PHIL GIGGLES
0:39:21 > 0:39:24- Isn't that incredible? - But the brioche is the dish,
0:39:24 > 0:39:27- that's the food. - That is the most amazing thing.
0:39:27 > 0:39:29- It's delicious.- Oh, wow.- Fabulous.
0:39:33 > 0:39:36A brilliant dish from Andrew that certainly brought out
0:39:36 > 0:39:38Phil's inner child, I reckon.
0:39:38 > 0:39:43Next up, Keith Floyd's exploring the UK, starting in Northumbria.
0:39:43 > 0:39:46# The fells are alive
0:39:46 > 0:39:51# With the sound of curlews. #
0:39:51 > 0:39:53This is absurd, isn't it?
0:39:53 > 0:39:56Just so you can get what the director called
0:39:56 > 0:40:00"a sense of place", I have to stand here on this blasted heath
0:40:00 > 0:40:03on these Northumberland fells so you can see the beautiful view,
0:40:03 > 0:40:06when all I've got to do is, "Quite simply, love," he says,
0:40:06 > 0:40:08cook up a little something with a Roman influence,
0:40:08 > 0:40:11you know, to impress the visiting professor of Roman archaeology,
0:40:11 > 0:40:14Hadrian's Wall, gastronomy, and Northumberland history.
0:40:14 > 0:40:17Very simple, isn't it? And that lot, you,
0:40:17 > 0:40:20are all standing there on your little tripods under umbrellas.
0:40:20 > 0:40:22Just dismantle the whole lot. Dismantle the whole lot.
0:40:22 > 0:40:25Come here and pay some attention to me!
0:40:25 > 0:40:26Thank you very much indeed.
0:40:26 > 0:40:31Now then, the real purpose of this little culinary exercise is to,
0:40:31 > 0:40:35as I say, interpret what the Romans might have eaten, what, 2,000...?
0:40:35 > 0:40:36I don't know, how many thousand years ago?
0:40:36 > 0:40:38..several thousand years ago,
0:40:38 > 0:40:40when they were building this wonderful wall.
0:40:40 > 0:40:43I reckon they'd have eaten quite a lot of pig,
0:40:43 > 0:40:44so I've got a piece of pig here,
0:40:44 > 0:40:47which I'm going to cut up into little cubes.
0:40:47 > 0:40:50Now, I want you to really believe and understand.
0:40:50 > 0:40:51I don't complain as a rule,
0:40:51 > 0:40:54but it is very cold, it is raining, I have got a temperature.
0:40:54 > 0:40:57Richard might have to wipe his lens often, empty his mind
0:40:57 > 0:40:59from time to time, cos the rain is coming down.
0:40:59 > 0:41:04So, I've got pieces of pork, I've got bits of carrot,
0:41:04 > 0:41:07I reckon the Romans had...sorry about all this, but this is, you know,
0:41:07 > 0:41:08this is real-life stuff.
0:41:08 > 0:41:11Richard, I'm...I'm actually trying... This is my programme, please.
0:41:11 > 0:41:14I mean, they all know what a carrot looks like. OK?
0:41:14 > 0:41:16I am chopping carrots and onions.
0:41:16 > 0:41:18You don't need to look, they know what an onion is.
0:41:18 > 0:41:22In this appalling weather, trying to make this sort of Roman-type meal,
0:41:22 > 0:41:24so I won't do all those together.
0:41:24 > 0:41:25I've got to chop up some garlic
0:41:25 > 0:41:29because it was the Romans, after all, who brought...oh, dear...
0:41:29 > 0:41:30who brought garlic to this place.
0:41:30 > 0:41:32I've got all those things together.
0:41:32 > 0:41:36I need some parsley because they were great green herb users,
0:41:36 > 0:41:38the Romans.
0:41:38 > 0:41:40And also, of course,
0:41:40 > 0:41:43what all history and all wars have always been about have been spices
0:41:43 > 0:41:46and things. Even in Grecian, Roman times, they were squabbling over it.
0:41:46 > 0:41:49Well, they squabbled over these, cumin seeds, ginger,
0:41:49 > 0:41:52marjoram, thyme, dill and stuff like that
0:41:52 > 0:41:54is a typical selection of Roman herbs.
0:41:54 > 0:41:56I mean, they had more herbs than Sainsbury's, I can tell you.
0:41:56 > 0:41:59Anyway, that goes into my pot like that
0:41:59 > 0:42:01because you've got to remember, like me,
0:42:01 > 0:42:03these guys were stuck out here, you know,
0:42:03 > 0:42:05nothing on the clock but the maker's name.
0:42:05 > 0:42:08And if they didn't pickle, preserve or spice their meat,
0:42:08 > 0:42:10it was...like this could be...it could be pretty terrible.
0:42:10 > 0:42:13Anyway, they also had wine, so they whacked a load of wine into
0:42:13 > 0:42:17their pot with these herbs, OK, and spices?
0:42:17 > 0:42:20That's what they did and, being Roman soldiers,
0:42:20 > 0:42:23before those little signs that are now along the Hadrian's Wall
0:42:23 > 0:42:26and the Appian Way and all that saying, "Please keep Britain tidy,"
0:42:26 > 0:42:28they probably tossed the bottles into the hedge.
0:42:28 > 0:42:33In we put our meat, carrots, onions and stuff like that
0:42:33 > 0:42:37and we let that marinate now for about 24 hours -
0:42:37 > 0:42:40for about as long as it will take you to do
0:42:40 > 0:42:43the first 700km on a decathlon.
0:42:43 > 0:42:46But let me tell you about something else.
0:42:46 > 0:42:48In fact, I won't tell you about this.
0:42:48 > 0:42:51This was the centurion's Worcester sauce.
0:42:51 > 0:42:54This was the centurion's soy sauce, walk along the wall
0:42:54 > 0:42:57and I'll tell you what it is and why I've got it.
0:43:00 > 0:43:04Emperor Hadrian was a Spanish chap who got the idea to build the
0:43:04 > 0:43:06wall from...the Chinese, of course.
0:43:06 > 0:43:08It's a desolate spot,
0:43:08 > 0:43:11but you can easily imagine the legionnaires wrapped in their Armani
0:43:11 > 0:43:13togas under the menacing Northumbrian sky,
0:43:13 > 0:43:18munching on roasted dormice stuffed with minced pork and pine cones.
0:43:18 > 0:43:19Yum, yum...I think.
0:43:19 > 0:43:23But Northumbria, and here we go for complaints from the other regions,
0:43:23 > 0:43:26must be the most unspoilt and beautiful part of Britain.
0:43:27 > 0:43:31And this is the home of St Cuthbert and a fine glass of mead.
0:43:31 > 0:43:33Here endeth the first travelogue.
0:43:39 > 0:43:42That took me seconds to research, fascinating, interesting, isn't it?
0:43:42 > 0:43:44But back to the liquid.
0:43:44 > 0:43:47This is the centurion's Daddy's ketchup, tomato sauce,
0:43:47 > 0:43:48call it what you will.
0:43:48 > 0:43:50He wouldn't have eaten anything without it
0:43:50 > 0:43:53because basically his food wasn't too good but, do you know?
0:43:53 > 0:43:55I made this. I knew I was coming up here
0:43:55 > 0:43:58and I make this about three weeks ago. I've had it marinating,
0:43:58 > 0:44:00I've had it...macerating is the word ever since.
0:44:00 > 0:44:04It is anchovies, it's sprats, it's marjoram, it's red wine
0:44:04 > 0:44:07and it's salt. It's all boiled up,
0:44:07 > 0:44:10left to ferment for three or four weeks and strained,
0:44:10 > 0:44:12and there you have it. The Centurion sauce.
0:44:12 > 0:44:16In fact, we ought to brand it, Floyd's Centurion Sauce,
0:44:16 > 0:44:17it could be a big hit.
0:44:17 > 0:44:23Anyway, you do tend to drop a bit of that into your pork marinade. OK?
0:44:23 > 0:44:26And also because they didn't have sugar in those days,
0:44:26 > 0:44:28and this was a bit tangy and a bit pongy,
0:44:28 > 0:44:31they used to put in a teaspoonful or two of honey.
0:44:31 > 0:44:34That's why honey people are called apiarists.
0:44:34 > 0:44:38I think, if I've got my words right, it's a Latin word too, isn't it?
0:44:38 > 0:44:40Anyway, there it all is. Richard, close-up on that.
0:44:40 > 0:44:42You can feel it, you can smell it.
0:44:42 > 0:44:44There's the marinade, there's the pork, the onions, the herbs,
0:44:44 > 0:44:48the spices and stuff, it's been in there for about 24 hours.
0:44:48 > 0:44:51Now it has to go, wander round here, however you do it.
0:44:51 > 0:44:55It has to go into my typical...on wood mark four,
0:44:55 > 0:44:56or at home gas mark six,
0:44:56 > 0:44:59but wood mark four it goes into there...
0:44:59 > 0:45:02SIZZLING
0:45:02 > 0:45:04Four.
0:45:04 > 0:45:08Put the lid on - Richard, I'm talking to you -
0:45:08 > 0:45:10for about 45 minutes.
0:45:11 > 0:45:12Richard, you wipe your lens,
0:45:12 > 0:45:14I'll blow my nose and that was a bit too hot.
0:45:14 > 0:45:17I know I said gas mark four, I can barely see through the smoke
0:45:17 > 0:45:19and the heat here but I have got this guy coming to do it.
0:45:19 > 0:45:22I can't do that again, so we've got to live with it. OK?
0:45:22 > 0:45:24Now, listen...
0:45:24 > 0:45:25HE COUGHS
0:45:25 > 0:45:27Oh, dear, it is ridiculous.
0:45:27 > 0:45:30I made a little joke about the Roman soldiers throwing their bottles
0:45:30 > 0:45:32away, but don't be a prat, don't listen to me.
0:45:32 > 0:45:34Please don't throw your bottles into the hedges.
0:45:34 > 0:45:37OK? OK, Richard, back on the pot.
0:45:37 > 0:45:38We're not proud on this programme...
0:45:38 > 0:45:42if we need an expert on, say, the Romans, then the director, sparing
0:45:42 > 0:45:45no thought for himself, goes straight to the nearest pub and finds one.
0:45:45 > 0:45:46Hence, Donald McFarlane.
0:45:46 > 0:45:49Donald, what did the Romans, I mean, you know, I feel
0:45:49 > 0:45:52a bit like John Cleese here, what did the Romans do for us?
0:45:52 > 0:45:54I mean, what did they do when they were here?
0:45:54 > 0:45:56OK. I think the first thing is...
0:45:56 > 0:46:01Can you imagine the culture shock to the locals? I mean, look around you.
0:46:01 > 0:46:05The locals, the Briganti, the Votadini, the Selgovae,
0:46:05 > 0:46:08would live on the tops of these hills.
0:46:08 > 0:46:13- These are people or birds?- People in this instance, yes, that's right.
0:46:13 > 0:46:18And, um, their quite primitive lifestyle would probably...they'd
0:46:18 > 0:46:21roast an ox and everyone would partake of that.
0:46:21 > 0:46:26What you had when the Romans arrived is a very highly civilised nation,
0:46:26 > 0:46:28even by our standards.
0:46:28 > 0:46:31They introduced a disciplined system of society
0:46:31 > 0:46:35and, along with that, which is the reason why we're here,
0:46:35 > 0:46:39is they introduced foods, commodities which the locals didn't
0:46:39 > 0:46:43have at all, like turnip, like cabbage, like lettuce, like herbs.
0:46:43 > 0:46:46Name a herb, the Romans will have brought it here as spice.
0:46:46 > 0:46:49You're telling me the British cabbage was invented by some centurions?
0:46:49 > 0:46:51- It was brought by the Romans, yes. - That's outrageous.
0:46:51 > 0:46:54But I tell you what, Donald, if I don't serve this, you know,
0:46:54 > 0:46:57using of course the standard issue imperial Roman utensils,
0:46:57 > 0:47:00it's going to be cooked to a frazzle. There you go. Listen...
0:47:00 > 0:47:02We had all the Romans, we had all them,
0:47:02 > 0:47:06- but what other influences have sort of stormed onto Northumberland?- Yes.
0:47:06 > 0:47:11Well, following the Roman withdrawal from Britain, the Anglo-Saxons
0:47:11 > 0:47:15came into the ascendancy for again about another 400 years.
0:47:15 > 0:47:19So, as a Roman historian, you are clearly second to none
0:47:19 > 0:47:23- but what do you think of my dish? - I think it's interesting.
0:47:23 > 0:47:27I think you probably recaptured... the flavour...
0:47:27 > 0:47:28HE LAUGHS
0:47:28 > 0:47:31..of yesteryear quite well.
0:47:31 > 0:47:34If I saw one of those posters in Rome that said
0:47:34 > 0:47:36"Caesar needs you" and this was the kind of food
0:47:36 > 0:47:38you got when you joined up, there's no way I'd go!
0:47:38 > 0:47:42Well, I think we've got to ask the question, "Why did they withdraw?"
0:47:42 > 0:47:46LAUGHTER
0:47:52 > 0:47:55If my director had his way, this shot would last half an hour.
0:47:55 > 0:47:58He loves Newcastle and thinks it the finest city in the world.
0:47:58 > 0:48:01Joking apart though, we are very lucky chaps.
0:48:01 > 0:48:03We asked the Newcastle College Of Science And Technology
0:48:03 > 0:48:06to present us with a taste, just a taste,
0:48:06 > 0:48:09of the northeast and, with typical generosity, this lot gave up
0:48:09 > 0:48:11a day to create an edible tableau.
0:48:11 > 0:48:13Fresh salmon from Berwick-upon-Tweed.
0:48:13 > 0:48:16An unusual dish, loppy dog, which has cheviot lamb
0:48:16 > 0:48:19and vegetables cooked in Newcastle Brown Ale,
0:48:19 > 0:48:22affectionately known as Journey Into Space or Electric Soup.
0:48:22 > 0:48:26A soup even more nutritious than Popeye's spinach, the director says.
0:48:26 > 0:48:30Craster kippers, probably the finest kippers in the universe,
0:48:30 > 0:48:33ho-ho, were baked with some cranberries and rosemary.
0:48:33 > 0:48:35A fillet of pork in flaky pastry.
0:48:35 > 0:48:39My eyes were opened and my mouth watered but I'll let the boss,
0:48:39 > 0:48:41James Walling, talk you through the rest.
0:48:41 > 0:48:46Well, what we've got here... A traditional jugged hare.
0:48:46 > 0:48:50Potted celery. We've got leek and onion stuffing.
0:48:50 > 0:48:52We've got parsnips here.
0:48:52 > 0:48:56We've got roast pheasant with an oatmeal crust, which is cracked
0:48:56 > 0:49:00in front of the customer to release the wonderful odours and flavours.
0:49:00 > 0:49:03- What is this? What is this?- This is a traditional northeastern dish...
0:49:03 > 0:49:07A leek pudding... Suet pastry, leeks inside,
0:49:07 > 0:49:10a little bit of ham running through the centre of it as well to
0:49:10 > 0:49:12give an extra bit of flavour to it.
0:49:12 > 0:49:15I been up here in the northeast, which I love,
0:49:15 > 0:49:18now for five days to make this programme.
0:49:18 > 0:49:22I've been into 128 pubs, 94 discotheques, 18 restaurants,
0:49:22 > 0:49:2847 hotels and I haven't seen one of those on anybody's menu anywhere.
0:49:28 > 0:49:30Well, I'm amazed.
0:49:30 > 0:49:32It should be on every menu in the northeast really
0:49:32 > 0:49:36because it is a very traditional northeastern dish.
0:49:36 > 0:49:41But I mean, truly it is very old, it's very solid, very robust
0:49:41 > 0:49:44and the type of thing that I think chefs in this
0:49:44 > 0:49:46part of the country at any rate are trying to get back to.
0:49:46 > 0:49:48And so they should, it's absolutely superb.
0:49:48 > 0:49:51Now, this looks rather splendid.
0:49:51 > 0:49:55- This is what?- That's a wonderful north-eastern dish, a pan haggerty.
0:49:55 > 0:49:58Sliced potatoes, sliced onions,
0:49:58 > 0:50:01a little bit of grated cheese and just baked in
0:50:01 > 0:50:04the bottom of the oven. A very sort of, uh, staple dish
0:50:04 > 0:50:08of any north-eastern menu. And wonderful flavour!
0:50:17 > 0:50:21# Dum...dum...dum...
0:50:21 > 0:50:27# Dumble dumble dum...dum... #
0:50:27 > 0:50:32This music is incredible! Rock on, Robert! But, you know, duty calls and it's back to the commentary.
0:50:32 > 0:50:35So here we are, then, on the good ship Radiant Way,
0:50:35 > 0:50:37putting out to sea from Seahouses.
0:50:37 > 0:50:40A bit like The Owl And The Pussycat, except we ain't got a five-pound note.
0:51:03 > 0:51:10Now, all cooking of the REAL kind depends on first-class shopping!
0:51:10 > 0:51:15Anybody can go to the supermarket and buy a packet of frozen fish.
0:51:15 > 0:51:18But if you've got real "B dot-dot-dot with an S on the end",
0:51:18 > 0:51:22you go to where it's really happening!
0:51:22 > 0:51:25Which is, you know, waves with teeth like bananas,
0:51:25 > 0:51:27head of white water, all that business!
0:51:29 > 0:51:33In case, because you know what fishermen are like, don't you?
0:51:33 > 0:51:35They say it was that big,
0:51:35 > 0:51:38but when you actually go fishing they haven't caught anything!
0:51:38 > 0:51:41I brought a few mussels
0:51:41 > 0:51:44from Seahorses - or Seahouses or whatever it's called -
0:51:44 > 0:51:45just to cook for the crew.
0:51:45 > 0:51:48But, in fact, they have been quite the boys,
0:51:48 > 0:51:52they've caught a few things, so I'm going to prepare a dish
0:51:52 > 0:51:55which is going to be called Light Of The Radiant Way.
0:51:55 > 0:51:57Which is, you know,
0:51:57 > 0:51:58this is our nautical dish of the day!
0:51:58 > 0:52:03Panache of fish, The Radiant Way. Name of the boat, get it?
0:52:03 > 0:52:06We've got a few whiting, we've got a few haddock,
0:52:06 > 0:52:10we've got some little lemon soles, we've got some cod,
0:52:10 > 0:52:13we've got some prawns and we've got some codlings.
0:52:13 > 0:52:15So take your shopping basket.
0:52:15 > 0:52:17A couple of whitings,
0:52:17 > 0:52:19a couple of haddocks.
0:52:19 > 0:52:22I'm not joking, my old gastronauts, this is unbelievably bad!
0:52:22 > 0:52:23It really is.
0:52:23 > 0:52:27A bit of... A bit of one of these little things here.
0:52:27 > 0:52:29Very slippery. In you go.
0:52:29 > 0:52:32This is your shopping basket.
0:52:32 > 0:52:35This is shopping on the ninth parallel, OK?
0:52:35 > 0:52:40A little codling and something, Richard, if it's OK to you.
0:52:42 > 0:52:45I mean, don't, actually, seriously, don't laugh!
0:52:45 > 0:52:47Every time you have a fish meal,
0:52:47 > 0:52:53what I'm doing now is what they do every day of the week
0:52:53 > 0:52:58to bring you the fish, so don't joke about it. It's fun, I know, for us.
0:52:58 > 0:53:01But this is how they really work.
0:53:01 > 0:53:07OK? So, out of this lot, I'm going to dedicate a dish to this ship,
0:53:07 > 0:53:09The Radiant Way.
0:53:09 > 0:53:12Richard, come into the kitchen...if we can get back.
0:53:23 > 0:53:28To recap on the whole thing, Richard, and stay with me. I know you're not used to being on boats.
0:53:28 > 0:53:31We have my little fresh codling, OK, down here,
0:53:31 > 0:53:33my little whiting, my little haddock,
0:53:33 > 0:53:36my little langoustines, my little prawns,
0:53:36 > 0:53:38the mussels I brought with me, a bit of parsley
0:53:38 > 0:53:42and some cream and not really very much else!
0:53:42 > 0:53:46But while I fried those fillets of the freshest fish you can imagine in a little butter on the pan,
0:53:46 > 0:53:48at the same time I made,
0:53:48 > 0:53:52as every good little cookette in the world knows,
0:53:52 > 0:53:53a simple white sauce -
0:53:53 > 0:53:57butter and flour, filled up with milk, a few onions, bay leaves
0:53:57 > 0:54:00a bit of parsley and stuff to make a basic white sauce. OK?
0:54:00 > 0:54:03So I did it while I was fiddling about
0:54:03 > 0:54:06cos this is the magic of...magic.
0:54:06 > 0:54:11At the same time...from Seahouses I got these brilliant mussels
0:54:11 > 0:54:13and merely poached them, sorry about this,
0:54:13 > 0:54:16merely poached them in about a quarter of a pint of water
0:54:16 > 0:54:20so that they opened. I didn't overcook them because they're succulent and nice.
0:54:20 > 0:54:22And to make, because I want a really fishy flavour
0:54:22 > 0:54:25to the ultimate sauce of this dish. Now, Richard, this is the tricky bit.
0:54:25 > 0:54:32OK, we've got to get some of this juice from the mussels into the white sauce,
0:54:32 > 0:54:35just to give it a fishy flavour,
0:54:35 > 0:54:40and stir that in. So we've now got a fundamental white sauce, OK?
0:54:40 > 0:54:44With a fishy flavour, which is quite nice...
0:54:44 > 0:54:50If I may now... You know, I have to tell you I am REALLY tired.
0:54:50 > 0:54:53We do take these things, in a way, pretty serious.
0:54:53 > 0:54:56I know you love me rolling about in a ship
0:54:56 > 0:54:59and trying... And just simply cooking things,
0:54:59 > 0:55:01but there AREN'T, I can promise you,
0:55:01 > 0:55:0417 home economists behind me doing all this.
0:55:04 > 0:55:06Right. I've got a few tasks to do.
0:55:06 > 0:55:08For my parsley sauce,
0:55:08 > 0:55:12very freshly chopped parsley, OK, we all know what that is.
0:55:12 > 0:55:14Excuse all this muddle up of the pots.
0:55:14 > 0:55:16Stay with it, Richard, you're doing very, very well.
0:55:16 > 0:55:20I'll buy you a large one when and if ever we get ashore.
0:55:20 > 0:55:24Strain... Stay with it, dear boy. I can see you wobbling.
0:55:24 > 0:55:29Strain the white sauce of all the lumps into the parsley there.
0:55:31 > 0:55:33Which is quite good, discarding then,
0:55:33 > 0:55:36as you can now see, the little flavourings I put in -
0:55:36 > 0:55:39the carrot, the onion, the mushroom and stuff I added to make that brilliant.
0:55:39 > 0:55:44Put that into the sink. Stir that in. That is really real.
0:55:47 > 0:55:49And it's very, very good.
0:55:49 > 0:55:56I want, because this is for the captain and for one of my very good friends, Mr Swallow,
0:55:56 > 0:55:59here on the Radiant Way, I want to make this really rich and luxurious,
0:55:59 > 0:56:02so I'm going to add a little cream to the sauce. OK.
0:56:02 > 0:56:06And put that gently on the gas over there to cook away,
0:56:06 > 0:56:10while...and here we come to the tricky bit.
0:56:14 > 0:56:17I put my couple of little fillets on this lovely white plate,
0:56:17 > 0:56:19simplicity itself,
0:56:19 > 0:56:21the little langoustines,
0:56:21 > 0:56:24which I've just tailed and headed and split down the middle...
0:56:24 > 0:56:26Like that.
0:56:26 > 0:56:27OK.
0:56:27 > 0:56:33A few fillets of fish, then some of my little mussels.
0:56:35 > 0:56:40I think that, one way or another, this has got to be
0:56:40 > 0:56:43a sort of fishy version of Northumbria on a plate.
0:56:43 > 0:56:46You know, we are working in those absurd conditions,
0:56:46 > 0:56:49nothing on the clock but the maker's name and all that kind of stuff.
0:56:49 > 0:56:51I think now...
0:56:51 > 0:56:55My sauce is warm, the flavour has gone through...
0:56:55 > 0:56:57to the thing.
0:56:57 > 0:57:00And watch closely...
0:57:00 > 0:57:04Well, don't watch closely, but just admire the steadiness of my hand
0:57:04 > 0:57:06under these absurd conditions.
0:57:08 > 0:57:11And I can't put that down, that's very difficult.
0:57:12 > 0:57:18I think, you know...fresh fish... Floyd... Northumberland...
0:57:18 > 0:57:20There it is, on a plate. I think it's brilliant.
0:57:24 > 0:57:26Wonderful stuff from Keith there.
0:57:26 > 0:57:29Now, as always, we're looking back through the Saturday Kitchen
0:57:29 > 0:57:31archives to bring you the best moments from over the years.
0:57:31 > 0:57:33Still to come on today's show,
0:57:33 > 0:57:35Paul Rankin takes on Michael Caines
0:57:35 > 0:57:37in another Saturday Kitchen omelette challenge.
0:57:37 > 0:57:40Mark Hix is here with a superb steak salad.
0:57:40 > 0:57:43He pan-fries steak before serving alongside crispy shallots,
0:57:43 > 0:57:46wild mushrooms and a watercress salad.
0:57:46 > 0:57:49And Helen Glover faces her food heaven or her food hell.
0:57:49 > 0:57:52Did she get her food heaven, chocolate lava cake with banana ice cream?
0:57:52 > 0:57:55Or her food hell, chilli lemon grass pork?
0:57:55 > 0:57:57Find out what she got at the end of the show.
0:57:57 > 0:58:00Next up, Claire Thomson is cooking up
0:58:00 > 0:58:02a comforting savoury bread pudding.
0:58:02 > 0:58:04What have we got on the menu, then, Claire?
0:58:04 > 0:58:06- What are we going to be doing? - Um, so I'm going to cook
0:58:06 > 0:58:08a sourdough bread pudding, so savoury pudding,
0:58:08 > 0:58:10with sausages and cauliflower and radicchio.
0:58:10 > 0:58:12Sounds pretty good to me.
0:58:12 > 0:58:15So this is with sourdough. It's like a, what is it, a bake?
0:58:15 > 0:58:16Is that what we're going to call it?
0:58:16 > 0:58:21It's like a bread and butter pudding, yeah, it's a bake, a good dish to cook for all the family.
0:58:21 > 0:58:25What I really like is to cook vegetables and make them sort of core to my family's cooking,
0:58:25 > 0:58:27not sort of this thing that's on the side of the plate that kids eat.
0:58:27 > 0:58:31- OK.- That they have to eat to get their pudding, or worse still, so I really like making vegetables
0:58:31 > 0:58:33intrinsic to the dish
0:58:33 > 0:58:34and sort of mixing it up,
0:58:34 > 0:58:36and not always just boiling them and serving them.
0:58:36 > 0:58:38So this is a great way to use cauliflower up
0:58:38 > 0:58:42- that isn't just your usual cauliflower cheese.- Yeah. Exactly.
0:58:42 > 0:58:45- Going to take the sausage meat out of these sausages.- Yeah.
0:58:45 > 0:58:47I really like using sausage meat rather than just mince
0:58:47 > 0:58:50because half the work is done for you, it's all flavoured,
0:58:50 > 0:58:52they're cheap, you know, a good sausage.
0:58:52 > 0:58:55High meat content, not too much rusk
0:58:55 > 0:58:58And, uh, brown that off a bit.
0:58:58 > 0:58:59OK.
0:59:01 > 0:59:02OK.
0:59:02 > 0:59:04But it is a savoury pudding.
0:59:04 > 0:59:07So, the cauliflower, you just want them in decent sort of chunks, these florets?
0:59:07 > 0:59:12Yes, please, so, small, and we're going to boil that in some sort of herby, fennel-seedy water.
0:59:12 > 0:59:18Um, and use that stock, that cauliflower herb stock,
0:59:18 > 0:59:23to make the veloute, which is a sort of same preparation as a bechamel.
0:59:23 > 0:59:27- OK.- But not using milk, using a roux to stick in the water and then...
0:59:27 > 0:59:29- I'll do that. - You're going which way?
0:59:29 > 0:59:34- Now, I mentioned at the top of the show about the restaurant, but you sold it last week!- Yes.- Right.
0:59:34 > 0:59:35That's why she's smiling, you see.
0:59:35 > 0:59:37That's why she's here!
0:59:37 > 0:59:41So we're doing, we're concentrating on a theatre show that we've got coming up for kids,
0:59:41 > 0:59:44which has played for the last two years in Bristol.
0:59:44 > 0:59:47- Right.- And this November it's coming to London
0:59:47 > 0:59:50and it's at the egg theatre in Bath next week
0:59:50 > 0:59:53and one performance at Yeo Valley in the countryside,
0:59:53 > 0:59:55- in the hills.- So what are you doing?
0:59:55 > 0:59:58Are you actually cooking on it? What are you doing?
0:59:58 > 1:00:01Yes, so it's a ten-metre table and there's 60 children sat round it,
1:00:01 > 1:00:04and they eat the food that they watch, so...
1:00:04 > 1:00:08- It's together with a theatre company called Theatre Damfino.- Right.
1:00:08 > 1:00:10We're all parents to six kids between us
1:00:10 > 1:00:13and...my kids would go to their house
1:00:13 > 1:00:15and sort of have full-scale Matilda productions
1:00:15 > 1:00:17and smoke machines and Miss Trunchbull,
1:00:17 > 1:00:20- and their kids would come to ours... - Smoke machines and what?
1:00:20 > 1:00:24- Miss Trunchbull!- Miss Trunchbull, from Matilda, James! Come on!
1:00:24 > 1:00:25Only girls would know.
1:00:25 > 1:00:28So, um, then their kids would come to us and we'd have
1:00:28 > 1:00:30sort of different foods than what they're used to,
1:00:30 > 1:00:32so we got talking about that
1:00:32 > 1:00:35and agreed we'd try and do something for our kids together,
1:00:35 > 1:00:37a sort of food theatre...spectacle.
1:00:37 > 1:00:40- Right.- And uh, and so it was born two years ago
1:00:40 > 1:00:43and it's had five stars the last two years running.
1:00:43 > 1:00:46And so it's coming to London and, um,
1:00:46 > 1:00:48- yeah, we want everyone to come. - Do they keep you busy then?
1:00:48 > 1:00:50Yeah! So, it's five courses, five acts,
1:00:50 > 1:00:53starts off with bread and then we go through to,
1:00:53 > 1:00:54right the way through to ice cream.
1:00:54 > 1:00:57- Right.- And the children, you know, we've got an egg cannon
1:00:57 > 1:01:00that launches an egg from one end of the table,
1:01:00 > 1:01:03fires along the ten-metre table, through a hoop, lands in a bowl,
1:01:03 > 1:01:06we make a custard, and then we make ice cream on stage with dry ice.
1:01:06 > 1:01:09Uh, we've got two beetroots that get murdered
1:01:09 > 1:01:11- and then, um... - LAUGHTER
1:01:11 > 1:01:13..the children all have to eat the beetroot.
1:01:13 > 1:01:16And there's all these cries of "Eugh, we don't like beetroot!"
1:01:16 > 1:01:18But, actually, they all love it and that's a part of the show.
1:01:18 > 1:01:20All right. Have you got Evel Knievel in it?
1:01:20 > 1:01:22- No.- All right.
1:01:22 > 1:01:24Food and theatre together?
1:01:24 > 1:01:26- Yeah, and kids!- Food and theatre.
1:01:26 > 1:01:29- Never work with food, children... - What's not to like? - Yeah, it's great.
1:01:29 > 1:01:32So, um, yeah, I think everyone would love it, so...
1:01:32 > 1:01:35Now, you've just got a new book out as well, like Dawn,
1:01:35 > 1:01:38- so this is your first book, though. - Yes. So, baby thing, I get that, you know.
1:01:38 > 1:01:41So how exciting is that?
1:01:41 > 1:01:43It's really exciting and I feel really, like,
1:01:43 > 1:01:45I'm on a road that I want to be on.
1:01:45 > 1:01:48- Have been a chef for the last sort of 12 years and, um...- Yeah.
1:01:48 > 1:01:49I love writing.
1:01:49 > 1:01:52And the theatre thing has taken its own...
1:01:52 > 1:01:54Now, it's got a particular name to it, the Five O'clock Apron,
1:01:54 > 1:01:56so what does this mean, then?
1:01:56 > 1:01:59So, uh, well, I was having babies at home, as you do,
1:01:59 > 1:02:00and, uh,
1:02:00 > 1:02:03so I wanted to have a bit of authenticity to my cooking
1:02:03 > 1:02:05and show the world that, actually,
1:02:05 > 1:02:09- I did practise what I was preaching. - Right.- So, every night at five o'clock, thereabouts,
1:02:09 > 1:02:14I Instagram or tweet what I feed the kids and, from that,
1:02:14 > 1:02:17you know, people can check up on me that I'm actually the real deal.
1:02:17 > 1:02:19And so I... You know, we cook
1:02:19 > 1:02:22spaghetti bolognese sometimes, or, you know,
1:02:22 > 1:02:24soup and stuff,
1:02:24 > 1:02:27but ordinarily I like things like this that are a bit more sort of...
1:02:27 > 1:02:29So what's on the menu for tonight then?
1:02:29 > 1:02:31- What are we going to see on Instagram?- My husband's at home, so...
1:02:31 > 1:02:35- Oh, right, OK. All right!- He's a chef, too, so it's good, you know.
1:02:36 > 1:02:38At five o'clock, I'm going to tweet my dinner.
1:02:38 > 1:02:40You'll be at the rugby, though.
1:02:40 > 1:02:44I know, it's going to be a Twix, a beer and a Cornish pasty -
1:02:44 > 1:02:46- something like that.- Correct! - Yes, exactly!
1:02:46 > 1:02:49So, I browned off this bread a bit and the sausage meat,
1:02:49 > 1:02:51you don't need to cook it all the way through
1:02:51 > 1:02:53- cos it's going to cook in the oven. - Yeah.
1:02:53 > 1:02:54So that goes in there.
1:02:55 > 1:02:57Right, you're on about this veloute.
1:02:57 > 1:02:59So we take the liquid from the cauliflower...
1:02:59 > 1:03:02- Yeah.- ..with the fennel seeds and everything else...- Yeah.
1:03:02 > 1:03:05- ..in order to make a nice little simple sauce, really.- Yeah.
1:03:05 > 1:03:07Uh, it's the same preparation as a bechamel,
1:03:07 > 1:03:09- it's just thickened with the roux. - Yeah.
1:03:09 > 1:03:11Then that's going to get poured over this.
1:03:11 > 1:03:15So what was the restaurant that you had, then, what was that based on?
1:03:15 > 1:03:17Was it still a family-oriented restaurant?
1:03:17 > 1:03:19Cos you ran pubs as well.
1:03:19 > 1:03:21- Yeah.- You have a pub down in Cornwall as well?
1:03:21 > 1:03:24We didn't own it, we worked in it, The Gurnard's Head.
1:03:24 > 1:03:26I love it down there, it's such a beautiful part of the world.
1:03:26 > 1:03:29- It is, isn't it? Fantastic.- I love it. We go back every year still.
1:03:29 > 1:03:32Um, yeah, my cooking's just rooted... I travelled a lot,
1:03:32 > 1:03:36my husband's a Kiwi, I grew up in Africa,
1:03:36 > 1:03:38my step-mum's from the Sichuan province,
1:03:38 > 1:03:41so, um, I've travelled extensively and cook...
1:03:41 > 1:03:44- Is she happy or angry, according to Ching?- She's happy, man!
1:03:44 > 1:03:46- Yeah, she's cool.- Passionate!
1:03:46 > 1:03:48Passionate!
1:03:48 > 1:03:51You're, like, going to have your Visa denied when you go back.
1:03:52 > 1:03:55- I've got the sauce here. You want some salt and pepper in here.- Yes, please.- Explain to me...
1:03:55 > 1:03:59As well as mustard and the red wine vinegar, so you're making a kind of piquant, creamy sauce.
1:03:59 > 1:04:01Explain to me what you've over there then.
1:04:01 > 1:04:05So this is just the cauliflower, the bread cooked off with the sausage
1:04:05 > 1:04:08and the radicchio, and the radicchio is a really nice thing to use
1:04:08 > 1:04:11in this sort of cooking cos that sort of bitterness compliments
1:04:11 > 1:04:12the sort of fattiness of the sausages
1:04:12 > 1:04:14and the fried bread and the creamy sauce.
1:04:14 > 1:04:16So it all works really well together.
1:04:16 > 1:04:19- Pop a few bay leaves in amongst it. - OK.
1:04:19 > 1:04:22- And you want me to pour this over the top?- Yes, please.
1:04:22 > 1:04:25- And I'm going to chuck some Parmesan on.- OK.
1:04:27 > 1:04:29- That's over there.- Yes, brilliant.
1:04:29 > 1:04:30And then...
1:04:31 > 1:04:35- Everything tastes better...- So your whole thing is not to hide the veg from kids...
1:04:35 > 1:04:39No, and to cook, really, sort of, like, get them to like vegetables and to like being in the kitchen.
1:04:39 > 1:04:43And to like food, really. I'm not about demonising certain ingredients
1:04:43 > 1:04:45or making them not eat this or not eat that.
1:04:45 > 1:04:46I want them to enjoy food,
1:04:46 > 1:04:49and I want them to sort of be immersed in normal cooking
1:04:49 > 1:04:52and being at home being in the kitchen.
1:04:52 > 1:04:53I think it's really important.
1:04:53 > 1:04:57- I'm going to put this in the oven, about 180 for 40 minutes.- Right, OK.
1:05:00 > 1:05:02Right, the salad's ready.
1:05:02 > 1:05:06So that's just going to be dressed simply with some red wine vinegar, a bit of mustard.
1:05:07 > 1:05:12- Hang on, 40 minutes?- We can't wait that long!- What? HURRY UP!
1:05:12 > 1:05:14Hurry up!
1:05:15 > 1:05:17No, no, there's the "here's one I made earlier" bit.
1:05:17 > 1:05:19Ah, OK, good.
1:05:19 > 1:05:21I'll stop panicking now.
1:05:21 > 1:05:22It was made earlier, actually,
1:05:22 > 1:05:25about five o'clock this morning. Right. Goes in there.
1:05:25 > 1:05:27So you've got the salad. I'll let you serve it.
1:05:30 > 1:05:33So some of the bread is all crispy and toasted
1:05:33 > 1:05:35on top and some is all chewy.
1:05:35 > 1:05:39Good old bread. I like recipes that use bread and, sort of...
1:05:39 > 1:05:42Go... Change as they determine through the week that you're using...
1:05:42 > 1:05:45You need sourdough, don't you, for this one, would you say?
1:05:45 > 1:05:47Yeah, the pappy white stuff will just go to mush, but old bread,
1:05:47 > 1:05:49big, rustic sort of country style bread.
1:05:49 > 1:05:53- Perfect. Thanks.- OK, give us the name of this dish, then.- So this is a sourdough and cauliflower
1:05:53 > 1:05:57- bread pudding with Parmesan and radicchio.- That's what it is.
1:05:57 > 1:05:59- Great.- She's off. Leave it there.
1:06:00 > 1:06:03- Come on, bring it back!- Oh!
1:06:03 > 1:06:05We've got to do this!
1:06:05 > 1:06:07There, you see?
1:06:07 > 1:06:08LAUGHTER
1:06:13 > 1:06:16We've got a guy stood up in the loft there who was just frightened to death then, but anyway.
1:06:16 > 1:06:19Food's got to have its own jingle and its own shot.
1:06:19 > 1:06:22- Yeah. Oh, my goodness! - Beautiful.- Yes.
1:06:22 > 1:06:24Oh, yes.
1:06:24 > 1:06:25- Smells so good!- Lovely.
1:06:25 > 1:06:27Dig in, dig in.
1:06:27 > 1:06:31Tell us what you think. And like you say, you can pick the best bits off it, can't you?
1:06:31 > 1:06:35- Yeah.- Bread, bread in cooking is excellent.- My five-year-old loves the cauliflower in this,
1:06:35 > 1:06:38but my eight-year-old really likes the bread and, you know, they can...
1:06:38 > 1:06:40I think that's just giving everyone a little bit of what they like.
1:06:40 > 1:06:45- Lovely.- Like you say, the top goes nice and chewy.- Yes, definitely.- Oh, this is delicious again!- Stunning.
1:06:50 > 1:06:52A dish so good that Dawn couldn't wait for it to be cooked.
1:06:52 > 1:06:55Now it's time for the omelette challenge and top of the table is
1:06:55 > 1:06:58Paul Rankin, with Michael Caines not far behind.
1:06:58 > 1:07:00But who will come out on top?
1:07:00 > 1:07:02Right, let's get on to business. All the chefs that come on the
1:07:02 > 1:07:05show battle it out to make a three-egg omelette.
1:07:05 > 1:07:07We've got Michael with pretty respectable time here on the
1:07:07 > 1:07:09blue board - 18.8 seconds.
1:07:09 > 1:07:13However, the top of our board here, 15 seconds, Mr Rankin.
1:07:13 > 1:07:15Can you go any quicker? Usual rules apply.
1:07:15 > 1:07:17Let's put the clocks on screens, please.
1:07:17 > 1:07:20- I really don't think I can because...- Three, two, one, go!
1:07:20 > 1:07:23- Crikey.- That stopped him.
1:07:23 > 1:07:25You'll see the speed of what he does.
1:07:29 > 1:07:31Neck and neck at this point.
1:07:33 > 1:07:35The concentration on their faces.
1:07:36 > 1:07:39- Ah! - LAUGHTER
1:07:41 > 1:07:44LAUGHTER AND APPLAUSE
1:07:44 > 1:07:46That's terrible!
1:07:47 > 1:07:49Right, first of all...
1:07:49 > 1:07:51I wasn't really ready to turn mine...
1:07:51 > 1:07:54- I know!- Because you put yours out, I put mine out.
1:07:55 > 1:07:58- I couldn't believe he said go. I was...- Yeah.- Crikey!
1:07:58 > 1:08:01Yeah, that's...that's cooked.
1:08:01 > 1:08:04- What bit is cooked?- All of it!
1:08:04 > 1:08:07Yeah, that's cooked, isn't it? Perfect.
1:08:07 > 1:08:11- Oh!- I tell you, that's delicious. That's beautiful.
1:08:11 > 1:08:14- That's proper...- Paul Rankin. - Worry about your own.
1:08:14 > 1:08:17It's nice, it's just not a very good shape! LAUGHTER
1:08:17 > 1:08:19- It is nice, mind.- Did you beat your time?- No, I did not.
1:08:19 > 1:08:21Nowhere near. 22 seconds.
1:08:21 > 1:08:24- It proves how quickly you did it the first time.- That's incredible.
1:08:24 > 1:08:27I doubt I've beat mine, to be honest.
1:08:27 > 1:08:29And that's if it's an omelette.
1:08:29 > 1:08:31You didn't?
1:08:31 > 1:08:34- Not quicker. 19.5.- Awww!
1:08:34 > 1:08:37But it's hardly an omelette when you can eat it with a straw, is it, really?
1:08:37 > 1:08:40LAUGHTER
1:08:43 > 1:08:44Another close call,
1:08:44 > 1:08:48but no movement on the leaderboard there for Paul or Michael.
1:08:48 > 1:08:52Now it's ever to Mark Hix, who's serving up a sizzling steak salad.
1:08:52 > 1:08:54Making his welcome return to the Saturday Kitchen,
1:08:54 > 1:08:57- of course, it's Mark Hix. Great to have you on the show. - How are you doing?
1:08:57 > 1:08:59- And congratulations on your new restaurant.- Thank you.
1:08:59 > 1:09:02Going well. One in London and one in Devon, is that right?
1:09:02 > 1:09:04Yeah, just on the Devon, Dorset borders.
1:09:04 > 1:09:08OK, we'll talk about that in a minute because I know the first thing you want to do is get this...
1:09:08 > 1:09:10Yeah. So I've got this hanger steak. I mean, English...
1:09:10 > 1:09:12Well, the old English butchers would know it as butcher's steak
1:09:12 > 1:09:15because it's the piece of meat that they used to keep for themselves,
1:09:15 > 1:09:19- cos it had the most flavour. - Now this is for a beef salad, isn't it, this one?- Yeah.- OK.
1:09:19 > 1:09:21So, great flavour.
1:09:21 > 1:09:22You can bash it out a little bit.
1:09:22 > 1:09:24If you can't get this, you could use a bit of flank.
1:09:24 > 1:09:27- We're going to put that... - Straight on...
1:09:27 > 1:09:29We've got a sink in the back there, if you want to wash your hands.
1:09:29 > 1:09:32Now, the hanger steak in particular, where is it...? I mean, where...?
1:09:32 > 1:09:35- OK, on the carcass you've got the flank and then, just under the kidneys...- Yeah.
1:09:35 > 1:09:37..you've got the hanger.
1:09:37 > 1:09:40- So it takes on a bit of that flavour from the kidneys. - I mention the French...
1:09:40 > 1:09:42The French use this quite a lot, don't they?
1:09:42 > 1:09:45Yeah, so quite often when you get a steak frites in France,
1:09:45 > 1:09:47- you'll get the anglais. - OK. The anglais.
1:09:47 > 1:09:50- That's a very special bit of meat. - And what else have we got going on in our salad?
1:09:50 > 1:09:54- OK, so we've got some shallots, which you're going to do for me, nice and crispy.- OK.
1:09:54 > 1:09:56- I like to delegate...- I thought you liked to delegate, yeah.
1:09:56 > 1:09:59- So you want a bit of seasoning in here.- Yeah.
1:09:59 > 1:10:01Flour, milk and then flour.
1:10:01 > 1:10:04- So through the flour twice, just to give them a nice crispy...- Yeah.
1:10:04 > 1:10:07- Flour, milk, and then back in the flour.- Yeah.- OK, no problem.
1:10:07 > 1:10:11Now, tell us about your restaurant because, I mean, literally people have heard about the Ivy, Caprice
1:10:11 > 1:10:14and stuff like that. It must have been a huge change for you.
1:10:14 > 1:10:17- Yeah, I mean, it's... - You've been there 17 years?
1:10:17 > 1:10:21- Yeah, 17... Well, 18, actually. - Yeah.- So it's quite interesting.
1:10:21 > 1:10:24I've, you know, I've sort of seen all of the restaurant opening
1:10:24 > 1:10:27and I just thought, you know, it was time for me to do it myself, really.
1:10:27 > 1:10:30- Yeah.- And this site came up in Smithfield,
1:10:30 > 1:10:33and I kind of had this idea to do a chop house, like an
1:10:33 > 1:10:35old-fashioned chop house,
1:10:35 > 1:10:38- where all the meat is served on the bone.- Yeah.
1:10:38 > 1:10:40- And this was the old Rudland & Stubbs site...- Yeah.
1:10:40 > 1:10:42..which had that sort of look about it,
1:10:42 > 1:10:44wooden floorboards, tiles on the walls.
1:10:44 > 1:10:47So I kind of stuck my neck out and did a menu with, you know,
1:10:47 > 1:10:50all the meat totally on the bone, whereas a few years ago,
1:10:50 > 1:10:54you know, it would have been a bit tricky doing an all meaty menu.
1:10:54 > 1:10:57And of course, oysters as well, you know,
1:10:57 > 1:10:59oysters are an old-fashioned London thing.
1:10:59 > 1:11:02My friend over there, Mr Corrigan, has got an oyster bar.
1:11:02 > 1:11:04Exactly, in Bentley's. And you're in the sort of tradition where you're
1:11:04 > 1:11:07- going to try and bring oysters back to the...- Yeah, yeah.
1:11:07 > 1:11:10- Particularly in London because we used to eat loads of them, didn't we?- Yeah.
1:11:10 > 1:11:12You know, London was the sort of capital of, you know,
1:11:12 > 1:11:15oyster-eating, and then it dropped off quite a bit,
1:11:15 > 1:11:18but I think, you know, the likes of Corrigan and myself, we can...
1:11:18 > 1:11:21revive oyster-eating in London, yeah?
1:11:21 > 1:11:23Revive it, the oyster-eating, you're into it.
1:11:23 > 1:11:25Is that right? He's into French ones and you're into English ones?
1:11:25 > 1:11:28Mark has seemingly changed his mind on this
1:11:28 > 1:11:31- since the last time we talked, yeah? - Mr Corrigan... - LAUGHTER
1:11:31 > 1:11:33- Mine are strictly British.- Yeah.
1:11:33 > 1:11:36- Mine are strictly British.- Is that because you started publishing the
1:11:36 > 1:11:39- Great British cookbook series, is it?- There you go.- Yeah. You've got it.
1:11:39 > 1:11:41You're going to get this endlessly throughout the show,
1:11:41 > 1:11:44I can just see this happening. OK, what are we cooking here?
1:11:44 > 1:11:46Also, if you notice, all my ingredients are British.
1:11:46 > 1:11:48- Yes, exactly. Yeah. - Including the oil.
1:11:48 > 1:11:50LAUGHTER Including the oil.
1:11:50 > 1:11:52Now, tell us about the dressing, because it is...
1:11:52 > 1:11:55OK, so...so I've got a little bit of Suffolk Mustard...
1:11:55 > 1:11:57Yes, for the mustard, yeah.
1:11:57 > 1:11:59..cider vinegar,
1:11:59 > 1:12:02and extra virgin rapeseed oil.
1:12:02 > 1:12:04Really popular now, rapeseed oil.
1:12:04 > 1:12:06I found a rapeseed oil up in Suffolk
1:12:06 > 1:12:08when I did the British Regional book.
1:12:08 > 1:12:11- Rapeseed oil has become sort of trendy now, has it?- Yeah.
1:12:11 > 1:12:13Kind of...a bit difficult to find five years ago,
1:12:13 > 1:12:16- but now it's all over the place. - Yeah, it's a good alternative to olive oil, really.
1:12:16 > 1:12:19It's got that quite unique flavour and, you know, really great colour.
1:12:19 > 1:12:23- Look at that really vibrant yellow colour, like the rapeseed flowers. - Yeah.
1:12:23 > 1:12:26I think it's a good alternative to virgin olive oil, I mean, really...
1:12:26 > 1:12:31- It is. Very good. Very good for your omega-3 as well, isn't it?- Yeah.- There you go.
1:12:31 > 1:12:33- OK.- Going to use some chanterelles,
1:12:33 > 1:12:36- which are bang in season at the moment...- Yeah.
1:12:36 > 1:12:37..if you're a keen forager.
1:12:37 > 1:12:41- Yeah.- Just going to whip the bottom bits off there.
1:12:41 > 1:12:43So these just want flour...
1:12:43 > 1:12:46- Yeah, flour, milk and then back through the flour. - Flour, milk and back to the flour.
1:12:46 > 1:12:49- Just to give them a nice... - There you go.- crisp...- The milk...
1:12:49 > 1:12:51So this is kind of a sort of, you know,
1:12:51 > 1:12:53the only thing that's missing here is the chips, really, isn't it?
1:12:53 > 1:12:56You know, you've got your steak, you've got your salad...
1:12:56 > 1:12:58So, I mean, the menu itself, when you're, I mean...
1:12:58 > 1:13:01Have you kept the same sort of ethos with the menu, particularly?
1:13:01 > 1:13:03Well, I've kind a purposefully gone a bit the other way, to be
1:13:03 > 1:13:06honest. I mean, I think, when I first opened,
1:13:06 > 1:13:13- I think people expected me to do the best of Caprice, Ivy...- Yeah.
1:13:13 > 1:13:15And what I've done is kind of, you know,
1:13:15 > 1:13:17I suppose my restaurant verges on being a steakhouse, really.
1:13:17 > 1:13:20You know, there's about five or six different steaks on the menu.
1:13:20 > 1:13:22Yeah.
1:13:22 > 1:13:27- Mutton, lots of different chops, including English veal etc.- Yeah.
1:13:27 > 1:13:29So, yeah, it is, it is...
1:13:29 > 1:13:32it's a very different menu than what we're used to doing.
1:13:32 > 1:13:36- Seasonal, I mean, because...in the UK, the seasons change so quick, so...- Yeah, I mean...
1:13:36 > 1:13:39Actually, now I tend to keep to the seasons
1:13:39 > 1:13:42and the menu we change twice a day.
1:13:42 > 1:13:45- Yeah.- So I'm always madly on my Blackberry, you know,
1:13:45 > 1:13:47sort of changing the menu, amending it.
1:13:47 > 1:13:50Now we mentioned the one in...obviously this is the one in London as well,
1:13:50 > 1:13:53but the one in Devon, slightly different, slightly...
1:13:53 > 1:13:54Yeah, it's a fish restaurant,
1:13:54 > 1:13:56- so I've called that one Hix Oyster and Fish House.- Right.
1:13:56 > 1:13:58Because we're overlooking the harbour,
1:13:58 > 1:13:59and all you can see is the sea,
1:13:59 > 1:14:03so it kind of made sense to go back to my home town almost and...
1:14:03 > 1:14:05Cos you've always been a fan of British food,
1:14:05 > 1:14:07hence the, dare I say, the book.
1:14:07 > 1:14:09Go on, then. LAUGHTER
1:14:09 > 1:14:11Where's it gone?
1:14:11 > 1:14:14- Corrigan's hiding it over there. - Go on.
1:14:14 > 1:14:17Corrigan's going to eBay it later on this afternoon. LAUGHTER
1:14:17 > 1:14:21Yeah, I think it's just, it's important to get, you know, our...
1:14:21 > 1:14:24you know, housewives and cooks just to, you know, cook, you know,
1:14:24 > 1:14:27British seasonal food because, you know, we've been
1:14:27 > 1:14:30so used over the years to relying on imported stuff that comes from...
1:14:30 > 1:14:32- Yeah.- ..you know, Rungis Market, Holland,
1:14:32 > 1:14:34but we actually don't need it, you know.
1:14:34 > 1:14:37- We've got great stuff on our doorsteps.- Exactly, and great stuff on the doorstep,
1:14:37 > 1:14:40bang in season as well, and these mushrooms... What are you using here?
1:14:40 > 1:14:42- What have you got...- So, chanterelles, which...- Yeah.
1:14:42 > 1:14:45..anyone that's foraging, you can go into the woods and,
1:14:45 > 1:14:46you know, if you find the right spot,
1:14:46 > 1:14:49- you'll get carpets and carpets of these things.- Yeah.
1:14:49 > 1:14:52- And basically you never wash these, just literally just pick them... - Yeah.
1:14:52 > 1:14:55The minute you put these anywhere near water, they're just go to get soggy and...
1:14:55 > 1:14:58- Go like a sponge.- So... I'm going to take this off now.- OK.
1:14:58 > 1:14:59Give it a little rest.
1:14:59 > 1:15:02Now you did mention the French use this quite a lot,
1:15:02 > 1:15:04- don't they, for steak and chips? - Yeah.
1:15:04 > 1:15:06And, you know, it's just got that lovely flavour. I mean, it's not
1:15:06 > 1:15:09the most tender cut of meat, you know, it's quite, quite fibrous.
1:15:09 > 1:15:13- Yeah.- But it's got, you know, I think these days people don't mind
1:15:13 > 1:15:16so much, you know, chewing their eat a little bit...
1:15:16 > 1:15:20- Yeah.- ..cos it's got flavour, you know. Gone are the days of you know, serving fillet and that
1:15:20 > 1:15:23sort of stuff, you know. This is great value and also it's just...
1:15:23 > 1:15:26Well, people are always looking for alternatives to try as well,
1:15:26 > 1:15:27so this is a good one. All right, so...
1:15:27 > 1:15:29How much is a portion of that steak?
1:15:29 > 1:15:31Well, if you bought that in a butcher's shop,
1:15:31 > 1:15:35- you'd probably pay about three or four quid, I'd imagine. - So fantastic value again, eh?
1:15:35 > 1:15:37- Yeah. - There you go. So straight in.
1:15:37 > 1:15:39So, mushrooms in, I'm just going to...
1:15:39 > 1:15:41- So these things, we don't want... Season these up?- No.
1:15:41 > 1:15:44- Chanterelles cook really, really quickly, so...- Yeah.
1:15:44 > 1:15:47..literally sort of 10 or 15 seconds in the pan.
1:15:47 > 1:15:50I'm going to dress the watercress.
1:15:50 > 1:15:52Straight on there.
1:15:52 > 1:15:55And this is a sort of fun salad that you can have for lunch.
1:15:55 > 1:15:58- There's a knife there, if you want. - Great.
1:15:58 > 1:16:01Now I'm just going to slice this really thinly.
1:16:01 > 1:16:03Yeah.
1:16:03 > 1:16:05Have a little taste of that, James.
1:16:05 > 1:16:07I'll taste it, cos it does, it tastes... You mention it's...
1:16:07 > 1:16:11- it's like a sort of offaly sort of...- Yeah, it's sort of offaly, gamey taste, yeah.
1:16:11 > 1:16:14- Really strong.- Yeah. - Cut nice and thin, but it is...
1:16:14 > 1:16:16- you need to chew it.- Yeah.
1:16:18 > 1:16:21It does remind you of those sort of, you know, French restaurants,
1:16:21 > 1:16:25- steak frites, that sort of stuff. - Yeah, anglais bavettes.- Yeah.
1:16:25 > 1:16:27The beef goes on.
1:16:29 > 1:16:32- Looking good. You want the onions over the top?- Yeah.
1:16:32 > 1:16:35Let me just scatter the onions and the chanterelles over.
1:16:35 > 1:16:37And that's it, really.
1:16:37 > 1:16:39Simple, tasty...
1:16:39 > 1:16:41So remind us what that is again.
1:16:41 > 1:16:43So we've got hanger steak
1:16:43 > 1:16:46and watercress salad with crispy shallots.
1:16:46 > 1:16:48- And if you missed that, it's in his book.- Exactly.
1:16:53 > 1:16:55Right, come and have a seat over here.
1:16:55 > 1:16:58The easiest way you get to dive into this, Craig.
1:16:58 > 1:17:00There you go. Have a seat.
1:17:00 > 1:17:02Tell us what you think of that one.
1:17:02 > 1:17:05- OK.- You've probably never had this sort of anglais,
1:17:05 > 1:17:07but the flavour is fantastic, isn't it?
1:17:10 > 1:17:11- Bit chewy. - THEY LAUGH
1:17:11 > 1:17:13Bit chewy? That's what it's supposed to be!
1:17:13 > 1:17:16Bit fibrous.
1:17:16 > 1:17:18By the way, your jowls are supposed to work.
1:17:18 > 1:17:21- I don't know that I even want this. - Yeah, you're supposed to chew it.
1:17:21 > 1:17:25- Cheap cuts of meat never work, John. - THEY LAUGH
1:17:25 > 1:17:26Oh!
1:17:26 > 1:17:29- He's obviously a fillet steak man. - It is tasty. It's tasty.
1:17:29 > 1:17:32- Tasty but chewy.- It just requires a lot of energy to eat.
1:17:32 > 1:17:34- Well, what would you... - Get a small but then, so that we
1:17:34 > 1:17:36- don't have too chew too much! - ..score out of ten?
1:17:36 > 1:17:39I would say that's probably about a six.
1:17:39 > 1:17:42- Oh, my God.- That's not... - No, it's...- Trust me, Mark,
1:17:42 > 1:17:45it's more than he gave me in 14 weeks.
1:17:45 > 1:17:49- So, trust me.- If I only had three quid, then that's what I'd do.
1:17:49 > 1:17:51I can't even cut it.
1:17:51 > 1:17:53Well, you're supposed to eat it whole!
1:17:53 > 1:17:54It tastes quite fatty, though.
1:17:54 > 1:17:56Oi, Craig, is this in your book?
1:17:56 > 1:17:58He's not dealing with Gary Rhodes now, tell him.
1:17:58 > 1:18:00We'll take you outside and we'll give you a good hiding.
1:18:00 > 1:18:03- Corrigan... - Promises, promises, promises.
1:18:04 > 1:18:06- OK.- Professional opinion.
1:18:06 > 1:18:09First of all, I love Mark's style of food, deconstructed, no ego.
1:18:12 > 1:18:15- That's as good as you're going to eat.- It's proper.- Really.
1:18:20 > 1:18:23Even when it comes to food, Craig just can't be nice, can he?
1:18:23 > 1:18:25I personally thought it looked great, Mark.
1:18:25 > 1:18:29Now, when Olympic rower Helen Glover came to Saturday Kitchen
1:18:29 > 1:18:32to face her food heaven or food hell, she told as she was full
1:18:32 > 1:18:36steam ahead for chocolate but would rather capsize than face chilli.
1:18:36 > 1:18:38What did she get? Let's find out.
1:18:38 > 1:18:39Now, it's time to find out
1:18:39 > 1:18:42whether Helen is getting her food heaven or her food hell.
1:18:42 > 1:18:45We do know that they voted for the food heaven,
1:18:45 > 1:18:46but we are going to check with our guys as well.
1:18:46 > 1:18:48I'm going to talk you through what we're going to
1:18:48 > 1:18:50make for your food heaven, a chocolate lava cake,
1:18:50 > 1:18:53something that can be served straight to the table.
1:18:53 > 1:18:55We're going to melt down some butter and some chocolate,
1:18:55 > 1:18:57whisk up some eggs with some caster sugar,
1:18:57 > 1:18:59fold through a little bit of flour and we're going to fold
1:18:59 > 1:19:03it all through to make the most beautiful melting chocolate moment.
1:19:03 > 1:19:06And then we're going to serve it up with an attempt at ice cream
1:19:06 > 1:19:08to match your dad's, but we'll see how we go.
1:19:08 > 1:19:10And, of course, we do need to talk about your hell,
1:19:10 > 1:19:13cos the guys can still vote. So, for your food hell,
1:19:13 > 1:19:16we're going to do a chilli and lemon grass pork, finely sliced
1:19:16 > 1:19:20pork fillet, a lovely bit of chilli and lemon grass, nicely sliced.
1:19:20 > 1:19:22A little bit of curry powder in there as well
1:19:22 > 1:19:25and then softened down, just cooked out, and served with egg-fried rice.
1:19:25 > 1:19:27But, of course, we do know that it was heaven
1:19:27 > 1:19:29because we have three votes for it.
1:19:29 > 1:19:31Guys, would you have gone heaven or hell?
1:19:31 > 1:19:33- Yeah, heaven, I think. - Heaven all the way.- Aw, thanks.
1:19:33 > 1:19:35You're doing well this morning, Helen.
1:19:35 > 1:19:38- Clean sweep, Helen.- Clean sweep. Right, well, let's get cooking.
1:19:38 > 1:19:40We're going to get rid of our hell ingredients
1:19:40 > 1:19:42and we're going to talk about our hell.
1:19:42 > 1:19:46So we do need to get going with our lovely dish, which is
1:19:46 > 1:19:49very simple to make and it's one of those recipes that I find is a very
1:19:49 > 1:19:52handy one to have for a dinner party because, only using
1:19:52 > 1:19:55a few ingredients, you can make up a fantastically quick dessert.
1:19:55 > 1:19:58I'm going to chop up some tomatoes... Not tomatoes, chocolate.
1:19:58 > 1:19:59I don't know where tomatoes came from.
1:19:59 > 1:20:02THEY LAUGH Guys...
1:20:02 > 1:20:04It's the end of the show, we're nearly getting to the end.
1:20:04 > 1:20:07We're going to do... You guys are going to work on the ice cream.
1:20:07 > 1:20:09I'm not going to work on the tomatoes, I'll work on the chocolate,
1:20:09 > 1:20:12- and you're going to fry up some breadcrumbs...- Sure.- ..to fold
1:20:12 > 1:20:16through this chocolate banana ice cream, and it's got some peanut
1:20:16 > 1:20:18butter in there and it's very, very simple to make.
1:20:18 > 1:20:21- So just nice crumbs...- Crumbs. - ..and we have a little blitzer down
1:20:21 > 1:20:24the end. Yeah, and some frozen banana. So this is frozen banana
1:20:24 > 1:20:26- ice cream.- That sounds amazing. - OK, good, good, good. Yeah.
1:20:26 > 1:20:29I thought your dad might not be completely approving.
1:20:29 > 1:20:31Oh, yeah, Jimmy Glover might not approve. We'll see. We'll see.
1:20:31 > 1:20:36OK, OK. It's actually a really good method, so maybe you can make some
1:20:36 > 1:20:38- for him at home.- Definitely, yeah.
1:20:38 > 1:20:40We'll save him some to bring with you in the car.
1:20:40 > 1:20:42- I don't know if it'll last all the way to...- Penzance.
1:20:42 > 1:20:44Yeah, to Penzance.
1:20:44 > 1:20:47Which I only just found was a real place just about two minutes ago.
1:20:47 > 1:20:49- It's true. It exists.- Who knew?!
1:20:49 > 1:20:52My English geography needs a lot of work, so...
1:20:52 > 1:20:53But tell me about your plans now,
1:20:53 > 1:20:56cos you're obviously taking some downtime
1:20:56 > 1:20:57but are you taking some time off?
1:20:57 > 1:21:00- I'm really busy, actually.- Yup.
1:21:00 > 1:21:05I've said yes to a Strictly Come Dancing Children in Need special.
1:21:05 > 1:21:07Oh! Fantastic. OK, OK.
1:21:07 > 1:21:11Which sounds good until you see a rower trying to dance elegantly.
1:21:11 > 1:21:13I'm sure that takes place, does it not?
1:21:13 > 1:21:16I'm working on being elegant at the moment. It's just difficult for me.
1:21:16 > 1:21:19- Yeah.- OK. And do you get a lot of preparation that goes into
1:21:19 > 1:21:22- that or...?- No, not really. I mean, I think it'll be really fun
1:21:22 > 1:21:24cos there are lots of different athletes doing it and we're totally
1:21:24 > 1:21:27out of our comfort zone and it's all for a really good cause,
1:21:27 > 1:21:29- for Children in Need.- Excellent. - So it'll be fun.- OK, OK.
1:21:29 > 1:21:33And Steve has a bit experience, your husband has a bit of experience in
1:21:33 > 1:21:36Strictly Come Dancing, so he should be able to give you some good tips.
1:21:36 > 1:21:39Yeah, but that's the kind of thing we're just going to argue about.
1:21:39 > 1:21:42When we did our first dance, we were even arguing about the way
1:21:42 > 1:21:43- to do it, so...- Right.
1:21:43 > 1:21:47Maybe we'll just... I'll leave that to Pasha. Pasha's my dance partner.
1:21:47 > 1:21:49- Oh, really?- He's so good. - He's a bit of a star, isn't he?
1:21:49 > 1:21:52- He's patient with me, which is what I need.- OK, OK.- Yeah.
1:21:52 > 1:21:55And what has been the hardest part of the process so far?
1:21:55 > 1:21:58I think learning steps, like, learning to move my feet
1:21:58 > 1:22:01and my hands, like, for eight years I've just moved in one way,
1:22:01 > 1:22:03- one stroke on repeat for eight years.- OK.
1:22:03 > 1:22:06Nothing changes and now I'm having to remember, you know,
1:22:06 > 1:22:09how to coordinate things and remember what steps
1:22:09 > 1:22:11I'm supposed to be doing, so that's kind of challenging me
1:22:11 > 1:22:14- mentally more than physically, really.- So a little bit more
1:22:14 > 1:22:17- complicated than rowing and rowing and rowing?- Yeah, yeah, definitely.
1:22:17 > 1:22:20OK. So to talk you back through our process here,
1:22:20 > 1:22:23- the guys are making up the breadcrumbs and the ice cream.- OK.
1:22:23 > 1:22:24It's OK, you can make noise.
1:22:24 > 1:22:27- Yeah. Yeah, yeah, yeah. - THEY LAUGH
1:22:27 > 1:22:31We're also going to add some caster sugar to three large free-range
1:22:31 > 1:22:33eggs and the idea here is to whisk these up
1:22:33 > 1:22:35until they're really light and fluffy,
1:22:35 > 1:22:38and again, like, we're talking about very simple ingredients.
1:22:38 > 1:22:40Tiny touch of flour, some chocolate, some butter, some eggs
1:22:40 > 1:22:42and some sugar. This is ultimate in easy desserts.
1:22:42 > 1:22:46And does it matter sort of what chocolate you use, does it vary?
1:22:46 > 1:22:48Actually, it's a good question and really I would say,
1:22:48 > 1:22:51for this dessert, because you're really tasting the chocolate,
1:22:51 > 1:22:53- it's good to use something over 70% and dark chocolate.- Right.
1:22:53 > 1:22:56It actually benefits, and I'm going to add some in now,
1:22:56 > 1:22:58a tiny touch of salt, just to balance out the sweetness
1:22:58 > 1:23:02cos we've got a bit of caster sugar in there.
1:23:02 > 1:23:04Our butter is nice and melted, I'm just going to take that off the heat.
1:23:04 > 1:23:07- And actually, I'm going to give you a little job.- Great.
1:23:07 > 1:23:09This is a bit of a cheat's dessert,
1:23:09 > 1:23:12- so we're going to pour the butter straight over the chocolate.- OK.
1:23:12 > 1:23:14And then I'm going to get you to melt that through.
1:23:14 > 1:23:17And this is, like, a great little cheat's dessert for Halloween
1:23:17 > 1:23:20celebrations around the country. So if you pour that straight in and
1:23:20 > 1:23:23- then just start melting that down. - All of it?- All of it in. Fantastic.
1:23:23 > 1:23:25It's a great pudding to share as well
1:23:25 > 1:23:28- because you have it straight served to the table.- Mm.
1:23:28 > 1:23:30Everyone can tuck in and the one thing I find is that when I make
1:23:30 > 1:23:34it I want to eat the whole thing, so it is one of those desserts that
1:23:34 > 1:23:36you do want to dive into.
1:23:36 > 1:23:39You're just going to melt that down until we have a nice smooth
1:23:39 > 1:23:41finish on it.
1:23:41 > 1:23:43Guys, tell me about the banana ice cream
1:23:43 > 1:23:45cos it's quite an interesting technique, isn't it?
1:23:45 > 1:23:49- It's just chopped up frozen bananas, peanut butter...- Yeah?- Whizzed up.
1:23:49 > 1:23:51- And that's it.- Wow!- And that's it.
1:23:51 > 1:23:54It's instant. And I've got some breadcrumbs that I'm toasting for
1:23:54 > 1:23:57- you with a bit of butter.- OK. - I'll take it all the way to brown,
1:23:57 > 1:23:59as brown as you like it,
1:23:59 > 1:24:01and then we'll fold some of that into the ice cream.
1:24:01 > 1:24:04And that's going to give you this lovely kind of nutty crunch
1:24:04 > 1:24:06in there without having any peanuts or anything else.
1:24:06 > 1:24:10But we do have the peanut butter, so, you know, it's a good mixture.
1:24:10 > 1:24:12Now, I mean, I have to say I'm obsessed with that ice cream
1:24:12 > 1:24:15recipe because it's so simple - it's frozen bananas
1:24:15 > 1:24:17and peanut butter and nothing much else.
1:24:17 > 1:24:20You can add chocolate chips in there and look at that velvety
1:24:20 > 1:24:23texture you get from it, because it really does come out gorgeous.
1:24:23 > 1:24:26- That looks amazing.- You could also add in some frozen mango in there
1:24:26 > 1:24:30- as well...- Mm.- ..if you kind of wanted a sort of mango sorbet.
1:24:30 > 1:24:32So our chocolate is melted, our eggs are nicely whisked up.
1:24:32 > 1:24:35If you want to keep going with that and you have a really
1:24:35 > 1:24:37frothy mixture, that's kind of what you're looking for.
1:24:37 > 1:24:38But this is looking pretty good.
1:24:38 > 1:24:40We added that tiny touch of salt in there.
1:24:40 > 1:24:44I'm going to pour our chocolate in but first things first,
1:24:44 > 1:24:46when you're adding a little bit of flour into a mixture like this,
1:24:46 > 1:24:48and it's only about three tablespoons, you're going
1:24:48 > 1:24:51to sieve it in so that you make sure that you stir it through quite
1:24:51 > 1:24:53evenly and firmly. So just sieve that in,
1:24:53 > 1:24:56get a little bit of air in there and remember all that whisking work
1:24:56 > 1:24:58you've done, you want to make sure that you incorporate as much air
1:24:58 > 1:24:59in there as possible.
1:24:59 > 1:25:02And then we're going to stir through this chocolate and butter mixture.
1:25:02 > 1:25:05- I have to say, some of the best melting skills...- Thank you.
1:25:05 > 1:25:07..I've seen from an Olympic rower in the kitchen ever.
1:25:07 > 1:25:09And I thought I couldn't cook!
1:25:10 > 1:25:14Now, we have had a tweet in asking about how to use pumpkin seeds
1:25:14 > 1:25:17cos I suppose, at this time of the year, a lot of people are left
1:25:17 > 1:25:20over with them and it's one thing I do, I always roast them.
1:25:20 > 1:25:23You have to clean them out and clean them up in some water and then just
1:25:23 > 1:25:26dry them up, and then I roast them with a bit of butter and sea salt.
1:25:26 > 1:25:28Any tips from you guys?
1:25:28 > 1:25:31Well, pumpkin seeds, probably that and just add them to a salad.
1:25:31 > 1:25:36But I have this recipe for a fantastic hot, sweet pumpkin
1:25:36 > 1:25:39- chutney that keeps in the fridge for weeks.- Oh, lovely.
1:25:39 > 1:25:42I remember my mum used to make this when we were little children.
1:25:42 > 1:25:43It would also feature in Diwali.
1:25:43 > 1:25:46I think it's great for this time of the year, with game and things.
1:25:46 > 1:25:48I often put them on the restaurant menu.
1:25:48 > 1:25:52It's dried fenugreek seeds, which are quite medicinal on their own...
1:25:52 > 1:25:56- Yeah.- ..dried red chilies just burnt in hot oil and then diced pumpkin
1:25:56 > 1:25:58flesh, all the leftover pumpkin that you've got
1:25:58 > 1:26:00from your Halloween leftovers.
1:26:00 > 1:26:03- Beautiful. So no poison in these...- No, none of that!
1:26:03 > 1:26:05You've had me thrown at the start of the show.
1:26:05 > 1:26:09Did I? Yeah, and then more red chilies, lots of salt,
1:26:09 > 1:26:11- a little bit of salt, and lots of sugar.- OK.
1:26:11 > 1:26:14- And it's that sugar, it's the hot and sweet jam...- Beautiful.
1:26:14 > 1:26:16..pickled meat chutney.
1:26:16 > 1:26:20That sounds fantastic. I think that's a good thing to add in.
1:26:20 > 1:26:25And Stephen has just tweeted in and asked how to cook bulgur wheat,
1:26:25 > 1:26:28so any tips on bulgur wheat? Is it used in either...?
1:26:28 > 1:26:30In Thai cookery, it's not really used at all.
1:26:30 > 1:26:31- Certainly not in Thai cookery.- Yeah.
1:26:31 > 1:26:35To be honest, I've forgotten how to cook most of the recipes.
1:26:35 > 1:26:37Boil it in salted water until it's, like, al dente
1:26:37 > 1:26:40and then loads of different nice salads, like Mediterranean
1:26:40 > 1:26:43- and Middle Eastern salads.- Yeah, roast tomatoes chucked through it.
1:26:43 > 1:26:45Lots of chopped herbs, preserved lemon and things like that.
1:26:45 > 1:26:48The challenge of bulgur and also cracked wheat is,
1:26:48 > 1:26:50you know, because it of tastes of cracked wheat.
1:26:50 > 1:26:52- This is true!- Right?
1:26:52 > 1:26:54And there is not much else.
1:26:54 > 1:26:57- Yeah.- But I find, you know, if you've got something very salty,
1:26:57 > 1:27:01like a feta something, or even sort of compressed watermelons
1:27:01 > 1:27:04- I find it works well. Anything sharp and acidic...- Yeah.
1:27:04 > 1:27:08- ..to kind of balance that sort of rather plainness.- Yeah.
1:27:08 > 1:27:11But the one thing I will say about it is it's such a good store
1:27:11 > 1:27:13cupboard ingredient cos you can have it sitting in the store
1:27:13 > 1:27:16cupboard ready for use and it can be used in so many different ways.
1:27:16 > 1:27:19I actually love using it in a Mediterranean salad like that
1:27:19 > 1:27:21and you roast off your vegetables,
1:27:21 > 1:27:24roast them for about 45 minutes, some courgettes,
1:27:24 > 1:27:26some red onions, things like that that will soften down
1:27:26 > 1:27:30and caramelise, and then toss through that, it's just gorgeous.
1:27:30 > 1:27:31Really good. Really good.
1:27:31 > 1:27:33So we're looking good with our breadcrumbs.
1:27:33 > 1:27:35- Yeah.- We've got our pudding out of the oven
1:27:35 > 1:27:38and we're going to serve up our ice cream.
1:27:38 > 1:27:41I think we have a little bowl over there, beautiful.
1:27:41 > 1:27:45- OK.- And again, you know, when you're adding the breadcrumbs
1:27:45 > 1:27:47into the ice cream, you don't want to be adding them hot
1:27:47 > 1:27:50- because it'll just melt everything. - Probably cool them down.
1:27:50 > 1:27:52- So you want to cool them down, yeah. - So you've added some already,
1:27:52 > 1:27:54- have you?- There's some mixed through.
1:27:54 > 1:27:56I mean, look at the texture of this ice cream.
1:27:56 > 1:27:59If you put this into the freezer, it is absolutely gorgeous
1:27:59 > 1:28:03because it's very smooth when you put an ice cream scoop through it,
1:28:03 > 1:28:05but just like this, straight out of the food processor,
1:28:05 > 1:28:08it's just as good. And if you sprinkle through at this point,
1:28:08 > 1:28:10you could go nuts, you could go seeds,
1:28:10 > 1:28:11you could go fruit, it's totally up to you.
1:28:11 > 1:28:14We're going to serve it just with some of the breadcrumbs over the top
1:28:14 > 1:28:17and it's absolutely gorgeous. You could add a little bit of
1:28:17 > 1:28:18butter, some sugar, it's up to you.
1:28:18 > 1:28:22But I do think you, having grown up with an ice cream maker,
1:28:22 > 1:28:25will have to be the judge of this, so let us know what you think.
1:28:25 > 1:28:26Tuck in there.
1:28:26 > 1:28:29I think the only way to go at this chocolate dessert is to dig in
1:28:29 > 1:28:30straight in with a whole load of...
1:28:30 > 1:28:33- I thought you'd say face first. - Face first, exactly! Exactly.
1:28:33 > 1:28:35Is that what you do after winning a gold medal?
1:28:35 > 1:28:37Just face-plant into chocolate.
1:28:37 > 1:28:38Pretty much actually, yeah.
1:28:38 > 1:28:42- Thank you.- OK, so tuck in. Try it. Jump in there and give it a go.
1:28:42 > 1:28:46- Looks pretty good. OK, let me...- Mm!- So, Helen,
1:28:46 > 1:28:48how does the ice cream fair?
1:28:48 > 1:28:50- Really good, actually.- Yeah? - Really different. I like it. Yeah.
1:28:55 > 1:28:57A unanimous decision for heaven there.
1:28:57 > 1:29:00What a simple but indulgent pudding. Chocolate, I reckon,
1:29:00 > 1:29:02is probably the ultimate food heaven.
1:29:02 > 1:29:04Now, unfortunately, that's all we've got time for today.
1:29:04 > 1:29:07I hope you've enjoyed taking a look back through the Saturday
1:29:07 > 1:29:08Kitchen archives. I certainly have.
1:29:08 > 1:29:11Thanks for watching. See you next week.