0:00:02 > 0:00:06Good morning. We've got a packed show for you, full of your favourite chefs, hungry celebrities
0:00:06 > 0:00:08and some classic moments from Rick Stein and Keith Floyd.
0:00:08 > 0:00:11So, put off those household chores, grab yourself a cuppa,
0:00:11 > 0:00:14and settle in for another helping of Saturday Kitchen Best Bites.
0:00:35 > 0:00:39Welcome to the show. Now, we've been digging through the Saturday Kitchen archives to
0:00:39 > 0:00:42bring you some of the best moments from years gone by.
0:00:42 > 0:00:45Coming up, Broadchurch star Joe Sims ticks in to pork
0:00:45 > 0:00:47poached in milk, served with cavolo nero.
0:00:47 > 0:00:50French chef Stephane Reynaud serves up roasted salmon.
0:00:50 > 0:00:53He makes a filling of salmon, prawns, shallots, parsley
0:00:53 > 0:00:57and cream, before sandwiching it between two salmon fillets
0:00:57 > 0:01:00and serving it alongside stir-fried sprouts.
0:01:00 > 0:01:02Tom Kerridge is cooking venison T bone.
0:01:02 > 0:01:04He pan fries the venison
0:01:04 > 0:01:07and cures red cabbage with juniper berries, before using mashed
0:01:07 > 0:01:12potato to make pancakes, all served up with a red wine and clove sauce.
0:01:12 > 0:01:15Two of Cornwall's top chefs battle it out in the Saturday Kitchen
0:01:15 > 0:01:18Omelette Challenge, as Nathan Outlaw takes on Paul Ainsworth.
0:01:18 > 0:01:20And then it's over to Stephen Terry,
0:01:20 > 0:01:22who is serving up a sophisticated brunch.
0:01:22 > 0:01:26He's cooking a confit duck hash, using duck legs, duck livers,
0:01:26 > 0:01:29onions and potatoes, served with celeriac and radish salad
0:01:29 > 0:01:31and a fried duck egg on top.
0:01:31 > 0:01:34And finally funnyman Paddy McGuinness
0:01:34 > 0:01:37faces his food heaven or his food hell. Will he get his food heaven?
0:01:37 > 0:01:40bourbon glazed sticky ribs, with coleslaw and baked potatoes -
0:01:40 > 0:01:45or his food hell Chicken liver parfait with spice apple chutney and melba toast.
0:01:45 > 0:01:47You'll have to wait till the end of the show to find out.
0:01:47 > 0:01:51But first up, Nick Nairn is here with a dish that couldn't be
0:01:51 > 0:01:53more Scottish.
0:01:53 > 0:01:56As well as running a cooking school and a catering company, writing numerous books
0:01:56 > 0:01:59and appearing on Ready Steady Cook with me, he's found time to
0:01:59 > 0:02:02also cook for the Queen last year on the Great British Menu.
0:02:02 > 0:02:04Not bad for a bloke
0:02:04 > 0:02:06and a young lad who started their career in the Navy.
0:02:06 > 0:02:08- A young lad, I love that, James. - Mr Nick Nairn.
0:02:08 > 0:02:11I cannot believe you started life in the Navy. I didn't know that.
0:02:11 > 0:02:13- Yeah, but not as a chef, as a navigator.- Right.
0:02:13 > 0:02:15- I was driving the boats. - Were you?- Yeah.
0:02:15 > 0:02:17And it's kind of where I discovered food
0:02:17 > 0:02:19because my dad was a very sort of plain eater, so I was brought up
0:02:19 > 0:02:23- on roast meat, poached salmon, pheasant, but no herbs. Very, very straightforward.- OK.
0:02:23 > 0:02:27- We've got some beautiful beef fillet here. - What's the dish that we're doing?
0:02:27 > 0:02:29You can see that marbling through it and the dark colouring?
0:02:29 > 0:02:31If you poke your finger in it, that dent stays in it.
0:02:31 > 0:02:33That's been properly hung.
0:02:33 > 0:02:36I'm just going to cut this into two medallions, or collops,
0:02:36 > 0:02:38- as we call them in Scotland. - This is going to be with what?
0:02:38 > 0:02:42We're going to do them with a whisky and mushroom sauce. The mushrooms are ceps. And we'll have a little
0:02:42 > 0:02:45bit of wilted spinach and we've got some little new potatoes.
0:02:45 > 0:02:47- I'll get you to crush them down... - Lovely.- ..if you don't mind.
0:02:47 > 0:02:50- In fact, actually, this is really why I'm here, James.- Why's that?
0:02:50 > 0:02:52Because you're going to commie for me.
0:02:52 > 0:02:54This is the first and only time you get to do this.
0:02:54 > 0:02:57- My kitchen slave for the morning. - Tell us about Aberdeen beef.
0:02:57 > 0:03:01Aberdeen Angus. Cos it's a native breed to Scotland but it's bred everywhere,
0:03:01 > 0:03:03isn't it, now?
0:03:03 > 0:03:07Well, I mean, the Scots exported Angus out to Argentina
0:03:07 > 0:03:10and from Argentina, it came back all over the world.
0:03:10 > 0:03:14And the thing about native breeds, it roams extensively,
0:03:14 > 0:03:17it feeds on grass. They don't like being inside in the winter time.
0:03:17 > 0:03:19They like to stay out and stay on the grass,
0:03:19 > 0:03:22which I think develops the flavour. And they grow a little bit
0:03:22 > 0:03:24more slowly, so that allows time for the flavour to develop.
0:03:24 > 0:03:26And I think it's night and day.
0:03:26 > 0:03:29One of the things that always gives away native beef is
0:03:29 > 0:03:30the size of the fillet.
0:03:30 > 0:03:33- If that was a continental, it would be much bigger.- Much bigger, yeah.
0:03:33 > 0:03:36Wouldn't have the same flavour. And this is a very simple dish, James.
0:03:36 > 0:03:40This is a saute, so you've got one pan for the beef frying pan,
0:03:40 > 0:03:44a little bit of oil in there. Chuck in the beef.
0:03:44 > 0:03:46Let it have a nice sizzle, get a bit of colour on the outside.
0:03:46 > 0:03:49This caramelisation's really important,
0:03:49 > 0:03:51to get that fried up nicely. Could you clear away...? Thanks.
0:03:51 > 0:03:54Now, you mentioned Aberdeen Angus being a native breed.
0:03:54 > 0:03:57- Another one to Scotland is obviously the Highland.- Highland!
0:03:57 > 0:03:58Which is the big longhorn fella.
0:03:58 > 0:04:02They look fantastic on the postcards. Taste better in the pan.
0:04:02 > 0:04:04I think that's where they're meant to be.
0:04:04 > 0:04:06So we're just going to flip those over.
0:04:06 > 0:04:08And get them coloured up nicely on either side.
0:04:08 > 0:04:11This caramelisation, as I was starting to say, really,
0:04:11 > 0:04:14really important. That's the thing that develops the flavours.
0:04:14 > 0:04:17And look at these mushrooms. Wild mushrooms, cep mushrooms.
0:04:17 > 0:04:20And do you remember when you came up to visit, to the cook school?
0:04:20 > 0:04:22I did, yeah. I remember rowing out on that boat of yours.
0:04:22 > 0:04:26- Still hasn't got a motor, has it? - No. We can't afford a motor, James.
0:04:26 > 0:04:28We're not like you, mate.
0:04:28 > 0:04:31You get these, just coming towards the end of the season now...
0:04:31 > 0:04:33But these, we literally get them,
0:04:33 > 0:04:36as you know, a couple of hundred yards from our back door.
0:04:36 > 0:04:39And ceps, they have got a lovely kind of meaty texture to them,
0:04:39 > 0:04:42as well as that wonderful mushroomy flavour.
0:04:42 > 0:04:45When we go mushroom picking, it's advisable to get a book,
0:04:45 > 0:04:48- isn't it, really? Because if you get the wrong ones...- Absolutely.
0:04:48 > 0:04:49- ..it's not good.- Yeah, yeah.
0:04:49 > 0:04:52Ceps, these penny buns, they're pretty much foolproof,
0:04:52 > 0:04:54but there are lots of other ones...
0:04:54 > 0:04:58Chanterelle, you can get them confused with the False Chanterelle.
0:04:58 > 0:05:00And there are some really dodgy ones out there.
0:05:00 > 0:05:02There's ones that'll kill you.
0:05:02 > 0:05:04Now, Mr Aikens, you're a big fan of French food.
0:05:04 > 0:05:07- They use a lot of ceps out there, don't they?- I am indeed, yes.
0:05:07 > 0:05:10I have ceps on the menu at the moment.
0:05:10 > 0:05:13This is a cep tart with a cep ravioli. It's lovely.
0:05:13 > 0:05:16Lovely. Very strong as well, but really nice, yeah.
0:05:16 > 0:05:20- Lovely.- Now, James, could you make me some crushed potatoes?
0:05:20 > 0:05:22- I've just drained the new potatoes. - Right.
0:05:22 > 0:05:25Into a bowl, a little bit of butter, so as you just break the potatoes,
0:05:25 > 0:05:28the butter just gets absorbed in, chop some parsley, just fold it
0:05:28 > 0:05:30through. Leave a bit of texture in there.
0:05:30 > 0:05:33Thank you very much. I woke up this morning to make mashed potato.
0:05:33 > 0:05:36- Thanks a lot(!)- It's not mash.- It's crushed potatoes.- Crushed potatoes.
0:05:36 > 0:05:40- Exactly, yeah.- OK.- Sounds a bit more interesting than mashed.
0:05:40 > 0:05:44- It's a texture thing that's important in that.- Yeah. OK.
0:05:44 > 0:05:45Now, I like beef really nice and pink.
0:05:45 > 0:05:48- I don't like to have beef overcooked.- Yeah.
0:05:48 > 0:05:50So, that's enough colour on the outside.
0:05:50 > 0:05:52The beef's still nice and tender inside.
0:05:52 > 0:05:55So I'll just take it out of the pan. We'll toss those mushrooms round.
0:05:55 > 0:05:57A little bit of whisky in here.
0:05:57 > 0:06:00In fact, a fairly generous amount of whisky.
0:06:00 > 0:06:03- Kind of(!)- Burn off the alcohol. Concentrates the flavours.
0:06:03 > 0:06:06A little bit of stock. This is just ordinary chicken stock.
0:06:06 > 0:06:09If you had beef stock, that would be fantastic.
0:06:09 > 0:06:12I believe the Scots translate whisky meaning water of life,
0:06:12 > 0:06:13is that right?
0:06:13 > 0:06:16- Uisce beatha, water of life, yeah. - Water of life. There you go.
0:06:16 > 0:06:20- And it is fabulous stuff. Taken in moderation, James.- That's it.
0:06:20 > 0:06:23- Did we drink some whisky when you came up?- No, we didn't actually,
0:06:23 > 0:06:26but I was up there for this cookery school of yours.
0:06:26 > 0:06:28It's expanded and expanded. Tell us a bit about that.
0:06:28 > 0:06:32- Fascinating place.- Well, it started off quiet sort of low key.
0:06:32 > 0:06:35We only had space for eight people. We now have space for 20.
0:06:35 > 0:06:37- Yeah.- Run seven days a week. And we're packed out.
0:06:37 > 0:06:40And in fact, it's got to the stage now where I think we're going
0:06:40 > 0:06:44to have to open another one to take up the overspill.
0:06:44 > 0:06:47Have you got the salt? There's the salt there. Season the spinach.
0:06:47 > 0:06:50- And, so are you going to come back again?- I will come back.
0:06:50 > 0:06:53- You're too busy now.- My Saturdays have gone for the rest of my life,
0:06:53 > 0:06:56- I think.- You're too famous now. - Oh, come on, man!- Yay.
0:06:56 > 0:06:58So you're going to come back up again?
0:06:58 > 0:07:01- Yeah?- Yeah, private jet.- Helicopter.
0:07:01 > 0:07:03Get on the train, like I did before. Right,
0:07:03 > 0:07:06- OK, so a little bit of just dry heat for the spinach.- Just dry heat.
0:07:06 > 0:07:09There's enough water on the outside of the spinach just to wilt
0:07:09 > 0:07:12it down, so just take that off, that's that finished.
0:07:12 > 0:07:16If you could put that in to a ring in the centre of the plate there.
0:07:16 > 0:07:20Just pack it into there. Lift it off and that leaves a nice little neat
0:07:20 > 0:07:22pile in the centre of the plate.
0:07:22 > 0:07:25You chefs, your rings and your squeezy bottles.
0:07:25 > 0:07:28Yeah, I know, James. You could just dollop it on, it doesn't really make
0:07:28 > 0:07:30- that much difference. - You could easily just dollop it on.
0:07:30 > 0:07:33- You left the meat to rest just nicely, yeah?- Yeah.
0:07:33 > 0:07:36Any juices that come off that... A little bit more seasoning in there.
0:07:36 > 0:07:40Any juices, pour them back in. I hate to see meat juices going to
0:07:40 > 0:07:42waste. So we just pour them back into the pan.
0:07:42 > 0:07:45Pop them to one side there. Take that off, it's done.
0:07:45 > 0:07:47A tiny little bit more stock in there.
0:07:47 > 0:07:49Just let that down, it's a bit thick.
0:07:49 > 0:07:53- Is that enough?- That's very nicely done, James. Well done.- Is it?
0:07:53 > 0:07:55- Is that all right?- Yeah. You should stick at this.
0:07:55 > 0:08:00- You might get a career out of it. - Thank you very much. There you go.
0:08:00 > 0:08:01- So...- Right, there you go.
0:08:01 > 0:08:04You've got the potatoes in the bottom, and take a nice
0:08:04 > 0:08:07bit of this spinach and I love the combination of beef and spinach.
0:08:07 > 0:08:10It's one of my favourite vegetables, spinach.
0:08:10 > 0:08:12A hell of a job getting my kids to eat it though.
0:08:12 > 0:08:14They're not too keen on the...
0:08:14 > 0:08:17I think it's the flavour of it, rather than the appearance,
0:08:17 > 0:08:18they're not so keen on.
0:08:18 > 0:08:23And then those medallions, just sit them on top, like so.
0:08:23 > 0:08:26And then we plate the sauce, the mushrooms just round
0:08:26 > 0:08:28the outside of the plate. You don't have to do that.
0:08:28 > 0:08:31You could just chuck on the plate because it's going to speak
0:08:31 > 0:08:33for itself. It's got the meatiness,
0:08:33 > 0:08:35it's got that rich caramelisation on the outside.
0:08:35 > 0:08:38It's got the creaminess of the sauce and it's got that fantastic flavour.
0:08:38 > 0:08:41- A little bit more cream?- Just a little bit of stock, or cream.
0:08:41 > 0:08:44- Whichever. There we go. Thanks. - There you go.
0:08:44 > 0:08:47I love these silicon spatulas. That's it. Ta.
0:08:47 > 0:08:50Because you can scrape every last little bit out of the pan
0:08:50 > 0:08:52and look at that there, look.
0:08:52 > 0:08:55See, people fling that out. Get it in there!
0:08:55 > 0:08:57Once a Scot, always a Scot. There you go!
0:08:57 > 0:08:59Scrape the pattern off the plate!
0:08:59 > 0:09:01- You can take the boy out of Scotland...- Exactly.
0:09:01 > 0:09:04..but you can't take the Scot out of the boy.
0:09:04 > 0:09:07And just a little bit over and around, like so.
0:09:07 > 0:09:11And just clean that plate off a little bit. Thank you very much.
0:09:11 > 0:09:14- And that really is it, James. - Remind us what that is again.
0:09:14 > 0:09:16It's a simple saute.
0:09:16 > 0:09:19That's peppered medallions of fillet beef, wilted spinach,
0:09:19 > 0:09:22crushed potatoes, and a whisky and mushroom sauce.
0:09:22 > 0:09:25There you go. Not bad for a guy who started life in the Navy.
0:09:30 > 0:09:32Right, follow me.
0:09:32 > 0:09:34The true test is in the eating.
0:09:34 > 0:09:37- Tom, you get fed on this show. - Very exciting.
0:09:37 > 0:09:39- Ten o'clock in the morning though. - Wow!- There you go, dive in.
0:09:39 > 0:09:43- Is this for me? - Well, it's not all for you!
0:09:43 > 0:09:45- To share.- Sharing is caring.
0:09:45 > 0:09:48But what other things could work particularly well with ceps?
0:09:48 > 0:09:51Chicken is the one that springs to mind.
0:09:51 > 0:09:53Chicken and cep works brilliantly together.
0:09:53 > 0:09:56But this is the whole concept of a saute. One pan to wash up.
0:09:56 > 0:09:59You know, you keep all the caramelisation in the pan,
0:09:59 > 0:10:01all the flavours get picked up into the sauce.
0:10:01 > 0:10:04- You could do a vegetarian one. - What about venison?
0:10:04 > 0:10:07- Game's coming in season.- The great thing about venison, of course,
0:10:07 > 0:10:09- is it never really goes out of season.- Farmed now.
0:10:09 > 0:10:13No, because the species change. You've got the different kinds of deer and you've got the hinds
0:10:13 > 0:10:18and the roes and there's always one of them in season. So yeah, venison would be tremendous with that.
0:10:18 > 0:10:20- Big fan?- A good bit of beef, that. - A good bit of beef.
0:10:20 > 0:10:24I don't really like creamy sauces but that worked. It's really sort of lifted up by the...
0:10:24 > 0:10:27- The ceps.- The spinach goes really well.- The texture's ever so good. It's a really nice dish.
0:10:27 > 0:10:31- Dive in, Tom. Tell us what you think.- Beautifully crushed potatoes, James.
0:10:31 > 0:10:35I think the potatoes really make it. Nicely seasoned potatoes, you see? That's what it is.
0:10:35 > 0:10:37Gave it that final touch.
0:10:37 > 0:10:40Ceps go so well in dishes, not just with that, I mean, omelettes.
0:10:40 > 0:10:45I love cep mushrooms and in fact, if you've got beautiful mushrooms, we were out picking them,
0:10:45 > 0:10:47just in a pan, little bit of butter, little bit of garlic. Fabulous.
0:10:47 > 0:10:51Mr Aikens, what do you think of that? Thumbs up.
0:10:55 > 0:10:59From being in the Navy to being in the Saturday Kitchen studio,
0:10:59 > 0:11:01I'm not sure which one's more stressful.
0:11:01 > 0:11:05Coming up, James Martin cooks milk poached pork for Joe Sims, but first, it's over to Rick Stein,
0:11:05 > 0:11:08who is enjoying fresh spaghetti in Sicily.
0:11:09 > 0:11:12The soil around Etna is extremely rich
0:11:12 > 0:11:17and the lemons grown round here are world famous and so is the granita.
0:11:17 > 0:11:19A real Sicilian delicacy,
0:11:19 > 0:11:23made by Aurelio Licata in the town of Sciacca.
0:11:23 > 0:11:26HE SPEAKS ITALIAN
0:11:31 > 0:11:34He says the secret of a good granita is to have lemons
0:11:34 > 0:11:36that are a little green because the young,
0:11:36 > 0:11:41just ripe lemons have that fresh taste from the acidity in them.
0:11:41 > 0:11:43And also, the young lemons give off a perfume.
0:11:47 > 0:11:50He says his machines may look a bit old,
0:11:50 > 0:11:53but they treat the lemons very gently and don't break the skins.
0:11:53 > 0:11:57He only wants the juice and not the mashed up pith.
0:12:07 > 0:12:10Then, the lemon juice is mixed with sugar and a little water
0:12:10 > 0:12:13and poured into this wonderful machine.
0:12:14 > 0:12:17Sicily is home of ices in the Western world.
0:12:17 > 0:12:20But they say it was the Arabs who gave them
0:12:20 > 0:12:23the inspiration, with their ice cold sharbats or sherbets.
0:12:26 > 0:12:31Granita is much grainier, which is what granita means, than a sorbet.
0:12:31 > 0:12:34I just love watching this, as the icy shavings turn to slurry,
0:12:34 > 0:12:38which gets thicker and creamier, until it's time to serve.
0:12:41 > 0:12:45I think a lemon granita is an Italian icon,
0:12:45 > 0:12:50up there with Mario Lanza, Caponata, and the motor scooter.
0:12:54 > 0:12:55Now, do you remember this?
0:12:55 > 0:12:59Richard Dimbleby's little film took the country by surprise
0:12:59 > 0:13:02on April 1st 50 years ago.
0:13:02 > 0:13:05This was a time when we knew so little about food.
0:13:07 > 0:13:09'The last two weeks of March
0:13:09 > 0:13:11'are an anxious time for the spaghetti farmer.
0:13:11 > 0:13:15'There's always the chance of a late frost, which, while not entirely
0:13:15 > 0:13:18'ruining the crop, generally impairs the flavour,
0:13:18 > 0:13:22'and makes it difficult for him to obtain top prices in world markets.
0:13:23 > 0:13:26'Many people are often puzzled by the fact that spaghetti is
0:13:26 > 0:13:29'produced at such uniform length,
0:13:29 > 0:13:32'but this is the result of many years of patient endeavour by plant
0:13:32 > 0:13:36'breeders, who've succeeded in producing the perfect spaghetti.'
0:13:37 > 0:13:41Well, it was April Fool's Day, but so many people believed it.
0:13:41 > 0:13:44It was from the days when Italian restaurants in London had
0:13:44 > 0:13:49signs outside saying, "We serve spaghetti, but not on toast!"
0:13:52 > 0:13:55I'm going towards the centre of Sicily to see how spaghetti
0:13:55 > 0:13:59is made, heading towards the town of Corleone, famous for being
0:13:59 > 0:14:04the home of the Mafia Don played by Marlon Brando in The Godfather.
0:14:04 > 0:14:07I would have come here anyway, spaghetti factory or not,
0:14:07 > 0:14:09because of this landscape.
0:14:09 > 0:14:12People could hide and never be found for years.
0:14:14 > 0:14:18Before I came here, I imagined it to be barren, rocky scrubland,
0:14:18 > 0:14:20and yet it's very fertile and green.
0:14:22 > 0:14:24It's funny walking about.
0:14:24 > 0:14:28You can't help but think that every old man you see on the street corner
0:14:28 > 0:14:33is a retired Mafia Don, living in a palazzo in luxurious retirement.
0:14:35 > 0:14:38In Corleone, everything is Mafia.
0:14:38 > 0:14:41And everybody comes to Corleone because Mafia, sir.
0:14:43 > 0:14:46Fine, and everybody talks like Mafia people?
0:14:46 > 0:14:49Yes, of course, because when you come here,
0:14:49 > 0:14:52you become Mafia like us, sir.
0:14:52 > 0:14:54Well, that was very illuminating.
0:14:54 > 0:14:57I just popped in for a beer and got a dissertation.
0:14:57 > 0:14:59But this is what I came to see.
0:14:59 > 0:15:01This old spaghetti factory has been churning out
0:15:01 > 0:15:03pasta for over 100 years.
0:15:09 > 0:15:13I've always wanted to see how proper pasta's made, so, I mean, it just
0:15:13 > 0:15:16looks wonderful, just cascading down like that, and the smell!
0:15:16 > 0:15:20All I'm thinking, because it's just before lunch
0:15:20 > 0:15:23is "pomodoro sauce," is tomato sauce - that's all I'd want, nothing more.
0:15:23 > 0:15:28The smell of that fresh wheat is absolutely wonderful.
0:15:28 > 0:15:30I'm just thinking...
0:15:30 > 0:15:33Many, many years in the kitchens of my restaurant
0:15:33 > 0:15:37I used one of those little tiny pasta machines,
0:15:37 > 0:15:41and we used to dry the pasta on broom handles all over the kitchen!
0:15:41 > 0:15:43That's the sort of thing I needed.
0:15:45 > 0:15:48It's just made with durum wheat and water, nothing more.
0:15:50 > 0:15:53So THAT'S how it all becomes the same length.
0:15:53 > 0:15:56Mussolini, the fascist dictator,
0:15:56 > 0:15:58tried to change the Italian diet,
0:15:58 > 0:16:01and wanted to stop the population eating so much pasta
0:16:01 > 0:16:05because he thought it made them sluggish and lazy.
0:16:05 > 0:16:07Needless to say, he didn't achieve his goal.
0:16:09 > 0:16:11Earlier, I mentioned Pasta Alla Norma.
0:16:11 > 0:16:16It's a classic Sicilian pasta named after Bellini's opera, Norma.
0:16:16 > 0:16:19Bellini was Sicilian, as you probably gather.
0:16:19 > 0:16:22Anyway, first, slice aubergines
0:16:22 > 0:16:25and cover in salt to take out the moisture.
0:16:25 > 0:16:26Dry in a teacloth.
0:16:26 > 0:16:30Ideally, you want to do this half an hour before you fry them.
0:16:31 > 0:16:35The opera Norma was apparently a huge hit, and the word Norma
0:16:35 > 0:16:38became synonymous with something that was really good.
0:16:41 > 0:16:43Toss them in a pan of hot olive oil.
0:16:43 > 0:16:45Give them a good searing
0:16:45 > 0:16:47and then set them aside.
0:16:51 > 0:16:54Chop and crush some garlic and some salt,
0:16:54 > 0:16:56and fry that off in the same oil.
0:16:58 > 0:17:01Add some chilli flakes and chopped tomatoes...
0:17:04 > 0:17:07..and then put in the ever-so-slightly fried aubergines.
0:17:08 > 0:17:10I know it's ANOTHER vegetarian pasta
0:17:10 > 0:17:13dish, but Sicily's famous for them.
0:17:13 > 0:17:17They've got such great sun-ripened vegetables.
0:17:18 > 0:17:21Crumble in some cheese. I'm using feta.
0:17:21 > 0:17:25In Sicily, the chefs seem to prefer Caciocavallo - those yellow,
0:17:25 > 0:17:28pear-like cheeses that hang from the rafters.
0:17:28 > 0:17:31Tear up some basil and put in the spaghetti
0:17:31 > 0:17:34and toss it around, and serve.
0:17:34 > 0:17:38Dishes like this hark back to a time when Sicily was a poor country
0:17:38 > 0:17:42and everyone had to use what was in season.
0:17:42 > 0:17:45Now, you might take the view that this is poor people's food,
0:17:45 > 0:17:50or you could say it's a splendid celebration of the aubergine,
0:17:50 > 0:17:53the tomato, cheese and olive oil.
0:17:53 > 0:17:54FORK CLATTERS
0:17:59 > 0:18:00- Now, that pasta looked delicious. - Mmm.
0:18:00 > 0:18:03Rick's dish was a celebration of all the great ingredients from Sicily.
0:18:03 > 0:18:06Now, we of course like to champion British
0:18:06 > 0:18:08produce here on Saturday Kitchen, or I do, anyway!
0:18:08 > 0:18:10And the one thing that never seems to get any attention,
0:18:10 > 0:18:12and certainly as much as it should get,
0:18:12 > 0:18:15and praise it deserves, is our dairy farmers.
0:18:15 > 0:18:17They're feeling the big strain at the moment,
0:18:17 > 0:18:19so I shall show you a great recipe to show you how to use milk
0:18:19 > 0:18:22in different ways, and not just on your cereals or in your cup of tea.
0:18:22 > 0:18:24I'm going to cook pork in milk.
0:18:24 > 0:18:26And it's poached pork in milk, but you've got the crackling with
0:18:26 > 0:18:28it, as well, so you've got the best of both worlds.
0:18:28 > 0:18:31Keeps it lovely and moist, you've got a nice sauce at the end of it.
0:18:31 > 0:18:33Then there's this wonderful crackling over the top.
0:18:33 > 0:18:36I'm going to serve that with a little bit of cavalo nero.
0:18:36 > 0:18:38The first thing I'm going to do is prep up the garlic.
0:18:38 > 0:18:40We got garlic, we got lemon, got some sage, obviously,
0:18:40 > 0:18:44full-fat British milk, and then some good old British spuds, as well.
0:18:44 > 0:18:46We're just going to peel those and throw those in.
0:18:46 > 0:18:48So I'm going to seal off the pork first of all.
0:18:48 > 0:18:51- I don't know about milk, though. - You don't know about milk?- Well, no.
0:18:51 > 0:18:54I got chased around by me milkman, and he covered me in milk and cream
0:18:54 > 0:18:55and I thought, "How DAIRY!"
0:18:55 > 0:18:57THEY LAUGH
0:18:57 > 0:19:00Oh, that's a dad joke, that's a dad joke! I thought I'd give it a try.
0:19:00 > 0:19:01- Was that a dad joke?- Yeah.
0:19:01 > 0:19:03Now, tell us about Broadchurch, then,
0:19:03 > 0:19:04cos you've always wanted to act.
0:19:04 > 0:19:06Getting a call like that must have been fantastic,
0:19:06 > 0:19:10- but at the same time, you don't realise how popular it's going to be.- No.
0:19:10 > 0:19:11I mean, no-one knew,
0:19:11 > 0:19:13but the incendiary writing from Chris Chibnall in the first
0:19:13 > 0:19:16series, um, like, you know, we got the feeling, collectively,
0:19:16 > 0:19:19that we were involved in something quite special,
0:19:19 > 0:19:22and we just hoped that would bear out in the viewing figures,
0:19:22 > 0:19:23which it fortunately did.
0:19:23 > 0:19:26It was something that the British public took to their hearts, so...
0:19:26 > 0:19:28I mean, it did grip the whole nation, because you know...
0:19:28 > 0:19:31Ken's looking there, going, "What on earth is Broadchurch?" Got no idea.
0:19:31 > 0:19:33Aw! Blimey!
0:19:33 > 0:19:35And I've followed your career for yonks, as well! How dare you!
0:19:35 > 0:19:37ALL LAUGH
0:19:37 > 0:19:38But it's based...
0:19:38 > 0:19:42- Tell us about it, cos it's based on one particular story, so...- Yeah.
0:19:42 > 0:19:45It's, er, what happens is a 12-year-old boy gets found washed up
0:19:45 > 0:19:49on the beach of a very small seaside community,
0:19:49 > 0:19:52and then it's, what follows is, this community that kind of falls
0:19:52 > 0:19:56in upon itself, a community that was previously very, very tight.
0:19:56 > 0:19:59They all of a sudden start pointing the finger,
0:19:59 > 0:20:02as this whodunnit kind of, er, rolls on, for eight hours.
0:20:02 > 0:20:04- But also...- I'm a bit biased, I really like it.
0:20:04 > 0:20:06People following it were intrigued,
0:20:06 > 0:20:08but also the cast were intrigued as well,
0:20:08 > 0:20:10cos not even the cast knew who'd done it, as well.
0:20:10 > 0:20:14That's exactly right. I've never worked that way before, but what had happened, essentially,
0:20:14 > 0:20:16is we would get the episodes two episodes at a time.
0:20:16 > 0:20:19And what the director would say was, "If there's something
0:20:19 > 0:20:24"that's integral to your character, then you'll find out as you go."
0:20:24 > 0:20:26- Yeah.- So every now and again you'd see, like, Olivia Colman getting
0:20:26 > 0:20:29pulled to one side, or Arthur Darvill getting pulled to one side,
0:20:29 > 0:20:31or I get pulled to one side, and the director'll whisper
0:20:31 > 0:20:33to you and you're like, "What have they told you?"
0:20:33 > 0:20:36So we'd be in the pub going, "What have you learnt about your character?"
0:20:36 > 0:20:39And so, actually, we're very secretive, like, off set as well as on set.
0:20:39 > 0:20:42We got, um, in the costume truck, actually, er, everybody had...
0:20:42 > 0:20:45- Do you have different writers for each...?- Different writers?
0:20:45 > 0:20:47No, we had one writer, Chris Chibnall.
0:20:47 > 0:20:50And, um, and we had pictures of all of us in the costume truck,
0:20:50 > 0:20:54and everybody, cast and crew, had to put a star by the person that they thought had done it.
0:20:54 > 0:20:57- At one point everybody thought you'd done it.- I got it wrong.
0:20:57 > 0:21:00- Everybody thought you'd done it, at one point, as well?- I just think it's disgusting.
0:21:00 > 0:21:04- Because I'm bald with a West Country accent and... - ALL LAUGH
0:21:04 > 0:21:07..a bit scary looking. It's another form of racism, innit, baldism?
0:21:07 > 0:21:10Cos, wasn't it...? I was reading a lot about you yesterday, and wasn't...
0:21:10 > 0:21:13- That must have been a fun day for you!- Well, no, cos, yeah, yeah!
0:21:13 > 0:21:14I have to do it anyway, cos it's part of my job,
0:21:14 > 0:21:18but your, your, your accent, as well, particularly the story...
0:21:18 > 0:21:20- The story...- Have you noticed the twang? Yeah.- I've kind of noticed it.
0:21:20 > 0:21:24But your accent in America. Of course, you studied in San Francisco, cos...
0:21:24 > 0:21:27..you thought that was, that was going to be, well, a negative, really.
0:21:27 > 0:21:30I wasn't... Maybe I didn't have the courage of my convictions that
0:21:30 > 0:21:32I had at the time, and I got a scholarship to go
0:21:32 > 0:21:35and study out in the States, um, and there was these three gorgeous
0:21:35 > 0:21:38girls that came in for my first, er...my first...seminar, and...
0:21:38 > 0:21:41- I didn't read about this bit, but go on, carry on.- Well, they...
0:21:41 > 0:21:44- ..they sit down. I'm talking to... - That's censored, that's censored.
0:21:44 > 0:21:46I'm sorry, my lovely girlfriend's here,
0:21:46 > 0:21:48so I apologise, you're hearing this for the first time.
0:21:48 > 0:21:51But anyhow, um, yeah, these girls come in, and they're like,
0:21:51 > 0:21:54"Who's the smart guy doing the British accent?" and I was like, "Yeah, that's me,"
0:21:54 > 0:21:58and she was like, "It's not very good." I was like, "OK."
0:21:58 > 0:22:01And so, anyway, the professor comes in and introduces me as, like,
0:22:01 > 0:22:04"Joe Sims, all the way from London, England. He's going to be with us for the semester."
0:22:04 > 0:22:06And you can just see their jaws dropping,
0:22:06 > 0:22:10and I went outside to, er, like, you know, just to get a refreshment,
0:22:10 > 0:22:13and they come out and they're like, "Say something in British."
0:22:13 > 0:22:16And the first thing that came to me was not my Bristolian accent,
0:22:16 > 0:22:19cos I don't think anyone wants, like, a farmer looming toward them...
0:22:19 > 0:22:20OTHERS LAUGH
0:22:20 > 0:22:24..so instead I went for a close approximation of Hugh Grant.
0:22:24 > 0:22:26OTHERS LAUGH
0:22:26 > 0:22:29And I stuck with that for the entire semester, so, apologies, Bristol.
0:22:29 > 0:22:31I'm ashamed of meself, but I'm a reformed character now.
0:22:31 > 0:22:34But coming back to the UK, you know, Broadchurch with the second
0:22:34 > 0:22:37series is, it's coming on to our screens early next year?
0:22:37 > 0:22:39Er, yeah, it's going to be out in January on ITV,
0:22:39 > 0:22:41so if you get the chance...
0:22:41 > 0:22:44Well, you two have got to watch the first series first, and then...
0:22:44 > 0:22:46I want to get the series when it's out on DVD.
0:22:46 > 0:22:48We'll get a DVD over to you for sure.
0:22:48 > 0:22:51But as well as that you've got a big drama that's,
0:22:51 > 0:22:53it's going to be a hard-hitting drama. Tell us about it.
0:22:53 > 0:22:56That's right. It's called The Lost Honour Of Christopher Jefferies.
0:22:56 > 0:23:00He, probably for those people watching was the man that was
0:23:00 > 0:23:05falsely accused and pilloried in the press for the murder of Joanna Yeates.
0:23:05 > 0:23:07And as a Bristolian, I'm, like, you know,
0:23:07 > 0:23:09it's something that was very, very important to us all
0:23:09 > 0:23:12to tell that story very sensitively and well,
0:23:12 > 0:23:14and when I met Roger Michell, the director,
0:23:14 > 0:23:18he had like a vision of the utmost sensitivity, and, er...
0:23:18 > 0:23:20That's going to be out, again, on ITV.
0:23:20 > 0:23:24And if that wasn't enough, you're busy doing, what's this, the, the kids' programme as well?
0:23:24 > 0:23:26Cos you're going from Broadchurch to this!
0:23:26 > 0:23:28Well, after the unrelenting darkness of Broadchurch,
0:23:28 > 0:23:31there has to be a little bit of light in my life, so I get to, er...
0:23:31 > 0:23:34Yeah, it's cathartic to play Chuganeer Fletch on Broadchurch,
0:23:34 > 0:23:37not on Broadchurch, um, on Chuggington, I should say!
0:23:37 > 0:23:42Yeah. Um, yeah, so Chuganeer Fletch is this lovely train that talks
0:23:42 > 0:23:45about caring and sharing and things are heating up for him,
0:23:45 > 0:23:47because he's got a, he's got a lovely young lady called
0:23:47 > 0:23:51Chuganeer Tyne, who's a gorgeous little Aztec train, and, er...
0:23:51 > 0:23:52THEY LAUGH
0:23:52 > 0:23:54..it's going to be out on CBeebies in January!
0:23:54 > 0:23:58And the six- to eight-year-old demographic are starting to bubble with excitement!
0:23:58 > 0:24:02- So, er, yeah, should be very good. - I think it might gain a lot more viewers after today.
0:24:02 > 0:24:04- Fingers crossed!- Right, just going to run through what I've done.
0:24:04 > 0:24:07I've just basically caramelised the fat on the pork here. I've fried...
0:24:07 > 0:24:10- Sorry, I've been chatting about me. How have you been?- All right.
0:24:10 > 0:24:14- Been all right, just been busy chopping things...- Yeah, I know, sorry!- ..as I do normally.
0:24:14 > 0:24:18- The lemon rind and the garlic has gone in here.- Right.- And then what we do is take the full-fat milk
0:24:18 > 0:24:19and then throw that in as well.
0:24:19 > 0:24:22Now, this will separate, OK?
0:24:22 > 0:24:24This will split, and the whole point about it, it splits,
0:24:24 > 0:24:26but it also keeps it lovely and moist.
0:24:26 > 0:24:29- So you put the lemon juice in. - Right.- The lemon rind's gone in there as well.
0:24:29 > 0:24:33The pork, I've got this loin of pork, British pork, of course,
0:24:33 > 0:24:37that you've caramelised the top to get a little bit of colour on it to start with.
0:24:37 > 0:24:39The cavolo nero, this is called black cabbage.
0:24:39 > 0:24:42- I've never heard of it!- Well, it's this stuff. You can grow it in the garden.
0:24:42 > 0:24:45- OK.- But it's, supermarkets, they'll sell it.
0:24:45 > 0:24:49And all you do is, you emulsify butter and water together, really.
0:24:49 > 0:24:52You don't boil it, but butter and water together will be enough.
0:24:52 > 0:24:55It creates a nice little sauce which you season with black pepper, bit of salt.
0:24:55 > 0:24:58- Takes very, very quick time to cook. - Smells lovely.- So I'll throw the lemons in.
0:24:58 > 0:25:02Make sure you know which is the lemons and which are the potatoes, obviously, for obvious...
0:25:02 > 0:25:03THEY LAUGH
0:25:03 > 0:25:07- ..reasons - big mouthful of those! - Like Russian roulette.- We've got some sage.
0:25:07 > 0:25:10It's quite a strong herb, so you put it in at the beginning of cooking, hardly ever at the end,
0:25:10 > 0:25:12and then pop the pork on.
0:25:12 > 0:25:14Now what you need to do is then bake this in the oven.
0:25:14 > 0:25:18This is where... You put it in the oven about 350 degrees Fahrenheit,
0:25:18 > 0:25:21so about 160 degrees centigrade, something like that.
0:25:21 > 0:25:24- For how long?- 170. It wants to go in for a good hour and a half.
0:25:24 > 0:25:27- Right.- Um, and you don't need to keep basting it.
0:25:27 > 0:25:30It just goes in the oven for an hour and a half, shut the oven,
0:25:30 > 0:25:32and then kind of forget about it, as well, really.
0:25:32 > 0:25:34And you've got this pork that we've got on here.
0:25:34 > 0:25:36So I'm just going to wash my hands,
0:25:36 > 0:25:38and then lift this pork out and then slice it.
0:25:38 > 0:25:41But you've got, it's very different to the norm.
0:25:41 > 0:25:43You've got this wonderful sort of pork,
0:25:43 > 0:25:46this lovely sauce with the cooked potatoes with it, as well,
0:25:46 > 0:25:48and then the cavalo nero also with it.
0:25:48 > 0:25:49- Now...- Salivating!
0:25:49 > 0:25:53..now, if your life wasn't busy enough, you've got to tell me about this sort of thing, cos
0:25:53 > 0:25:57I was reading about it yesterday, as well, about acting with your mother.
0:25:57 > 0:26:00- Ha-ha!- Tell me the story of how that happened, cos this is...- Well...
0:26:00 > 0:26:03I run a very, kind of,
0:26:03 > 0:26:08a very boutique acting agency for middle-aged Bristolian women.
0:26:08 > 0:26:11I've got one client and she's constantly in work,
0:26:11 > 0:26:14she's a recurring character on ITV's very successful drama,
0:26:14 > 0:26:16Broadchurch, her name's Anne Sims, and she happens to be me mum.
0:26:16 > 0:26:19- Right.- Um... Lovely lady! - But how did that come about?
0:26:19 > 0:26:23She, er, well, basically, er, when Nige had his house,
0:26:23 > 0:26:26we went to like go and see Nigel Carter's house, my character
0:26:26 > 0:26:31in Broadchurch, er, it kept saying, like, "NS, non-speaking, Nige's mum".
0:26:31 > 0:26:33- Yeah.- And I just thought to myself, "Well..."
0:26:33 > 0:26:35I went to speak to the director and I was like,
0:26:35 > 0:26:38"Have you got, like, you know, a supporting artist to play my ma?"
0:26:38 > 0:26:41"Because I need pictures of me all over the place in the house
0:26:41 > 0:26:45"to make it look like my house." I was like, "If you want a lady to play my ma..."
0:26:45 > 0:26:47- Get your mum!- "..why don't you get my mum? She'll lend you her photos."
0:26:47 > 0:26:51And he went, "Is she act, can she act?" And I said, "Well, no, she works down Asda,
0:26:51 > 0:26:53"but if she's not speaking she'll be all right."
0:26:53 > 0:26:54ALL LAUGH
0:26:54 > 0:26:56Um, so you know, she was, um, she was,
0:26:56 > 0:26:59she was whisked from the produce counter on to,
0:26:59 > 0:27:03er, on to Broadchurch, and she's never looked back cos, er,
0:27:03 > 0:27:04she's going to be in series two.
0:27:04 > 0:27:08Although, right, when she got out... In series two, we'd just finished doing a scene...
0:27:08 > 0:27:09Is it funny to see your mum...?
0:27:09 > 0:27:13Well, I mean, yeah. She, she does very, very well though, I think.
0:27:13 > 0:27:16In the first series, um, she watches me get arrested.
0:27:16 > 0:27:19And, er, oh, I mean, she takes it like a champion,
0:27:19 > 0:27:21I thought she did some fantastic acting.
0:27:21 > 0:27:23I would say she's arguably better than me.
0:27:23 > 0:27:25But the thing was, anyway, she got out the car when we were filming
0:27:25 > 0:27:28series two, and she sees Olivia Colman, and she went,
0:27:28 > 0:27:30"There she is, there's my co-star!"
0:27:30 > 0:27:32ALL LAUGH
0:27:32 > 0:27:33And I was like, "I dunno about that."
0:27:33 > 0:27:36When my mum gets four BAFTAs, then maybe they can chat.
0:27:36 > 0:27:37But they're very good friends.
0:27:37 > 0:27:40- Well, you've embarrassed her now live on TV, anyway.- Sorry, ma!
0:27:40 > 0:27:43- There's your pork. Now, it will separate, and this is what it's all about.- OK.
0:27:43 > 0:27:47You don't worry about this, but you have it as a sauce as well. The pork stays lovely and moist as well.
0:27:47 > 0:27:49- OK.- But dive in with that, the cavalo nero.
0:27:49 > 0:27:51It's, the Italians cook it quite a bit this way,
0:27:51 > 0:27:54but cooking it in the milk with the lemon and the sage,
0:27:54 > 0:27:56and then the potatoes cook as well, with that black cabbage, I
0:27:56 > 0:27:59just think it's a great, simple dish, and you've got the crackling on top.
0:27:59 > 0:28:02Oh, simple but very effective. That is absolutely belting!
0:28:02 > 0:28:03- You like that one?- Mmm!
0:28:07 > 0:28:11A belting dish from James, there. And I can't wait for that new
0:28:11 > 0:28:14Olivia Colman and Anne Sims drama to hit our screens any time soon.
0:28:14 > 0:28:16Plenty more to come on today's show,
0:28:16 > 0:28:18but first it's over to Stephane Reynaud,
0:28:18 > 0:28:21who's serving up a salmon sandwich.
0:28:21 > 0:28:23It's a pleasure to have him back, Stephane Reynaud.
0:28:23 > 0:28:26- Great to have you back on the show, boss.- Thank you very much for inviting me.
0:28:26 > 0:28:30- Yeah, I love it every time you're on cos...- To cook something which is not pork, so that's unusual for me!
0:28:30 > 0:28:35- Very unusual for you, because you're mainly famous for, obviously, the book on pork.- Yes.
0:28:35 > 0:28:38- But there's been several books after that.- Yeah.- But what are we cooking there?
0:28:38 > 0:28:41- It's a recipe of my new book which is, er, Rotis.- Rotis.
0:28:41 > 0:28:44- It's roast for every day - so, on Friday, you have fish.- Right. So...
0:28:44 > 0:28:47- So this is roast.- ..everything in the oven, roast?- Yeah.- You should enjoy roasts a lot more.
0:28:47 > 0:28:51So, what's the main part of this? Obviously salmon, but we've got prawns in here.
0:28:51 > 0:28:54So, with the salmon, yes, we have prawns. We have shallots.
0:28:54 > 0:28:57We have eggs. We have pastis.
0:28:57 > 0:28:59- Pastis, yeah.- You know, the French liqueur.- Yeah.
0:28:59 > 0:29:03- We have aniseed here.- Yeah.- Butter, and then we're going to make...
0:29:03 > 0:29:07- Sorry, the prawns too.- Yeah. - And the Brussels sprouts...?
0:29:07 > 0:29:09THEY LAUGH AT HIS ACCENT Brussels "sprutts"! So...
0:29:09 > 0:29:11- So, first things first.- ..could you help me with the shallots?
0:29:11 > 0:29:14You want me to chop the shallots. And I'll chop some parsley, OK?
0:29:14 > 0:29:18- Great. Not all the parsley.- What we're making is like a little sandwich, is that right?
0:29:18 > 0:29:20- Yes, I'm going to make a "farce" with the salmon.- Yeah.
0:29:20 > 0:29:23So we put the salmon in the processor.
0:29:24 > 0:29:26Now, you've been busy, last time you were on,
0:29:26 > 0:29:30- because you mentioned your book, new book, Rotis, which is out now... - Yeah.
0:29:30 > 0:29:33..but in France you've got another books that's just come out as well.
0:29:33 > 0:29:34Yes, I've done another book. It's
0:29:34 > 0:29:38365 Good Reasons To Spend Time Around The Table.
0:29:38 > 0:29:39And the first one is?
0:29:39 > 0:29:41- Love food, have friends. - And the last one?
0:29:41 > 0:29:43Love food and have friends, too.
0:29:43 > 0:29:45That's it! Right.
0:29:45 > 0:29:49It's a circle, so you know, you start and you finish around the table.
0:29:49 > 0:29:52- Sounds good to me, yeah. Sounds good to me.- So I hope to come back with my new book!
0:29:52 > 0:29:56Now, the thing about your books that I find, they're always unique in the way that they're put
0:29:56 > 0:30:00together, because not only are the recipes great, but the way that the book's put together -
0:30:00 > 0:30:03- either photographs, cos there are a lot of your family in there...- Yes.
0:30:03 > 0:30:06- I love to have my friend on my books, you know?- Yeah.
0:30:06 > 0:30:08I love to spend time around the table with friends, so that's why.
0:30:08 > 0:30:12- But a lot of drawings, as well, that you just...- Yes.- ..drawings that you...
0:30:12 > 0:30:14- It's a good friend who makes the drawing for me.- Right.
0:30:14 > 0:30:16We always make the books together, so..
0:30:16 > 0:30:18Anything for a free lunch, is that what it is?
0:30:18 > 0:30:21- Sorry?- Anything for a free lunch! - Yeah.- Yeah.- Actually, that's true.
0:30:21 > 0:30:24- So eggs going in there?- Yes, and put the parsley, too.- Yeah.
0:30:24 > 0:30:27I'm saving some of the parsley till later, but we got that.
0:30:27 > 0:30:29- You just want this blending up, do you?- Yes, please.
0:30:29 > 0:30:31- OK.- And then we're going to put a bit of cream.
0:30:31 > 0:30:34- OK. So a little bit of cream goes in there.- Yeah. Not, not too much.- OK.
0:30:34 > 0:30:35Just a little bit.
0:30:37 > 0:30:38OK. Salt...
0:30:38 > 0:30:41- ..and pepper.- Now what you've done is take the...
0:30:41 > 0:30:44So I put the pastis on the salmon...
0:30:44 > 0:30:49- Yeah.- ..before I removed the fish bones.- Yeah.
0:30:49 > 0:30:51So, and then we're going to put the "farce" on the top.
0:30:51 > 0:30:55- It's pretty easy to fix.- So I'll just pop that on there.- Great.
0:30:55 > 0:30:57- Thank you.- So then...- I have nothing to do. That's great!
0:30:57 > 0:31:00- It's all right. Well, there you go. That can sit on there.- Thank you.
0:31:00 > 0:31:04- Now, the prawns, you're just going to sprinkle those on the top, then? - Yeah.- Yeah.
0:31:04 > 0:31:07We're going to put the prawns on the pan after the salmon.
0:31:07 > 0:31:09Now, there's a great...
0:31:09 > 0:31:13- So...- ..French name for doing this, what's, what it is?- "La farce". - La farce.- La farce.- Yeah.
0:31:13 > 0:31:16But that's the stuffing. What do you do, what do you call it when you put it on the top?
0:31:16 > 0:31:19- Is there a name when you top anything?- I... The prawns, great.
0:31:19 > 0:31:23- Yeah.- Great. And then the sandwich is ready to be cooked.- Yeah.
0:31:23 > 0:31:27- But you've sliced the salmon as well, haven't you?- Yes, for the pastis. Right. OK.
0:31:27 > 0:31:29- So it just sort of absorbs in... - Yes.- ..there? All right.
0:31:29 > 0:31:34- Tie it up.- Yeah.- So, and as well your bistro...- Yes.
0:31:34 > 0:31:36..just outside of Paris. Anywhere that's...
0:31:36 > 0:31:38- It's in Montreuil, it's five minutes from Paris.- Which is east?
0:31:38 > 0:31:40- East area.- Right.
0:31:40 > 0:31:43So it's, um, it's a bistro.
0:31:43 > 0:31:46It's very funny, it's like a haunted house, my restaurant.
0:31:46 > 0:31:49You know? It's between, er...between
0:31:49 > 0:31:52trees, a big building, it's...
0:31:52 > 0:31:55- You should come there. - Yeah, I'd love to. There you go.
0:31:55 > 0:31:57I know that you go very often in Paris to see good chef.
0:31:57 > 0:31:58I do, I do like Paris, yeah.
0:31:58 > 0:32:01- So, please come and visit me. - I will.
0:32:01 > 0:32:03Anything for a fre lunch, obviously!
0:32:03 > 0:32:05- I'll come!- You want to come as well?!
0:32:05 > 0:32:07Be careful, there is always sprouts.
0:32:07 > 0:32:10- Each meal is sprouts. - Oh, no, the dilemma!
0:32:10 > 0:32:13- And there's always pork on the menu. - Yeah!- Sprouts and sprouts and sprouts.
0:32:13 > 0:32:16- Anyway! Right, in there?- So in the pot.
0:32:18 > 0:32:22- So this goes...just, just a little bit of colour on here?- Yeah.
0:32:22 > 0:32:25- Now, like you say...- For two minutes.- ..the secret of a...
0:32:25 > 0:32:27..I mean, the good roast dinners, and that kind of stuff...
0:32:27 > 0:32:30- It's to be...- Enjoyed by everybody, innit, really?- Yeah.
0:32:30 > 0:32:32Um, you know, you can put it in the middle of your table,
0:32:32 > 0:32:35if you are four people on a table or ten people, doesn't matter,
0:32:35 > 0:32:37- you put little slices or big slices. - Yeah.- So...
0:32:37 > 0:32:41- I love roasts. Then I put garlic with the...- Yeah.
0:32:41 > 0:32:43..big pieces.
0:32:44 > 0:32:46- So, a little bit of garlic in there. - Yeah.
0:32:46 > 0:32:48We got some onions which I'm dicing up as well, with these
0:32:48 > 0:32:51Brussels sprouts, cos these are going to cook in real time, as well.
0:32:51 > 0:32:54- These things, so you just need to thinly slice them.- Great.
0:32:54 > 0:32:56Put the butter for the...
0:32:56 > 0:32:58Now, if you've you got any of this leftover "farce" over here...?
0:32:58 > 0:33:01- You can make little steak.- Yeah? - Yeah.- Pan-fry them?
0:33:01 > 0:33:05Yes, that's very good like this, so just it's nice to make more,
0:33:05 > 0:33:06because it's so good.
0:33:06 > 0:33:10- Yep.- Thank you. - There's your onions.
0:33:10 > 0:33:11There we go.
0:33:11 > 0:33:14So, literally just slice the sprouts and nice and thin.
0:33:14 > 0:33:16- So, I'm going to colour the salmon. - Yeah.
0:33:16 > 0:33:19And then we're going to put the salmon in the oven.
0:33:19 > 0:33:22- OK.- So that's very easy to do.- Is that a cue for me to do that, then?
0:33:22 > 0:33:24You want to turn this over?
0:33:24 > 0:33:25Yes, sure.
0:33:25 > 0:33:27I'll leave you to do that cos it might drop to bits.
0:33:29 > 0:33:30There you go, Chef.
0:33:30 > 0:33:32There you go. It's all sauteed off.
0:33:32 > 0:33:35This is the Brussels sprouts and everything. So get a bit of colour in there.
0:33:35 > 0:33:36Yeah, look at the nice colour.
0:33:36 > 0:33:41- Straight in the oven.- Yeah. - And how long's this cook for? - It's like between 15 or 20 minutes.
0:33:41 > 0:33:44- All right.- And after ten minutes, you put the prawns in the pan. - Right.
0:33:44 > 0:33:47- So, after ten minutes...- Yeah. - ..then put the prawns in?- Yeah.
0:33:47 > 0:33:50And which, we've got one here. Let me just...switch this off.
0:33:50 > 0:33:52Yeah. There we go.
0:33:52 > 0:33:53- What's next for you, right?- Er...
0:33:53 > 0:33:57Any thoughts about opening a restaurant elsewhere, or what?
0:33:57 > 0:33:58No, no, no, no.
0:33:58 > 0:34:03Just writing books, and I just moved from my old house to my new house.
0:34:03 > 0:34:05- Yeah.- I've just bought a new farm in my village.
0:34:05 > 0:34:08So I've a lot of things to do there.
0:34:09 > 0:34:12But are you producing stuff for the restaurant on the farm, or...?
0:34:12 > 0:34:14- Some pork.- Some pork, yeah!
0:34:14 > 0:34:17- No, I make my own sausages, my own ham, and, er...- Right.
0:34:17 > 0:34:19- So...- Stick, stick that on there.
0:34:19 > 0:34:21- Yeah.- And you're going to take the string off this.- Sure.
0:34:21 > 0:34:25- See, the prawns are nicely cooked. We've got a little bit of butter in there, we keep that.- Yeah.
0:34:25 > 0:34:28- OK. Do you want me to season this as well, Chef?- Yes, please.- There you go.
0:34:28 > 0:34:30Bit of salt in there.
0:34:30 > 0:34:32Bit of black pepper.
0:34:32 > 0:34:35You mentioned serving this hot or cold. If you're serving it cold,
0:34:35 > 0:34:37leave the string on and take if off afterwards.
0:34:37 > 0:34:39Yes, make a little dressing with shallots, some kind of thing, on the...
0:34:39 > 0:34:41I love to put, to serve the salmon, you know,
0:34:41 > 0:34:45in the middle of the table when you serve it with, with a spoon.
0:34:47 > 0:34:50- That's a serious slice there, Reynaud.- Yeah. Look!- Look at that!
0:34:51 > 0:34:54But it's right to be cook like this, you know, not too much cooked.
0:34:54 > 0:34:56- It's proper.- Yeah. - Just perfect, yeah.
0:34:57 > 0:34:59So we have the prawns.
0:34:59 > 0:35:01- There you go, get you the Brussels sprouts, as well.- Great.
0:35:01 > 0:35:04But Brussels sprouts are one of these things. I don't know about you, Angela,
0:35:04 > 0:35:07but they are fantastic - if you saute them off like this,
0:35:07 > 0:35:09so much better than the just standard ones that you boil at
0:35:09 > 0:35:12- Christmas.- Yeah, or Christmas you put it with chestnuts and stuff,
0:35:12 > 0:35:14and a bit of bacon, and... Yeah, it's delicious.
0:35:14 > 0:35:17But, yeah, those yellow ones that are boiled to...crazy, not nice.
0:35:17 > 0:35:20See, I think I've figured out the context, the ones, I've always
0:35:20 > 0:35:24been served up those, the ones with the evil little yellow hearts.
0:35:24 > 0:35:28- The boiled ones, yeah. That's the ones.- They're the grapes of the devil...- Yeah.- ..and they sort of
0:35:28 > 0:35:33- arrive in a great big bowl of devil grapes...- Grapes, devil grapes. - ..which is awful.
0:35:33 > 0:35:36- But now I'm looking...- See? We're trying to... Yeah, there you go.
0:35:36 > 0:35:39- OK.- You happy with that?- Yeah. - This might be very different. - Yeah, ready to be served.
0:35:39 > 0:35:41Stephane, remind us what that is, again.
0:35:41 > 0:35:44- So, this is like a sandwich salmon, I love the term.- A sandwich salmon?
0:35:44 > 0:35:46Yeah, I love the words, "sandwich salmon."
0:35:46 > 0:35:49It's a roast of salmon, so with prawns, with Brussels sprouts,
0:35:49 > 0:35:54with garlic and pastis, don't forget the pastis.
0:35:54 > 0:35:55All in his new book. Easy as that.
0:36:01 > 0:36:02There you go. Right.
0:36:02 > 0:36:05- Over here, then, Stephane.- Yeah. - Follow me over here.
0:36:05 > 0:36:08I love the way you top chefs always... You throw it away,
0:36:08 > 0:36:09"Oh, little sandwich!"
0:36:09 > 0:36:10ALL LAUGH
0:36:10 > 0:36:14- Can I just say, it would take me three days to make something like that.- No!
0:36:14 > 0:36:17I'd be crying, I would have drank two bottles of wine, going,
0:36:17 > 0:36:19"Oh, God, what's salmon, what's...?"
0:36:19 > 0:36:22And look, and it's... Ah.
0:36:22 > 0:36:25- What are you lot having? - It looks amazing. Nothing!
0:36:25 > 0:36:28- Nothing!- This just looks so delicious.- Go on, dive in, tell us what you think.- My God.
0:36:28 > 0:36:31But salmon's really the fish that you want to be doing that with...
0:36:31 > 0:36:35- ..cos it holds it all together, doesn't it?- Yeah.- Could you use a different fish?
0:36:35 > 0:36:38- Monkfish, for example?- Oh, I like to use it with the salmon, yeah. - Mmm-hmm.- Oh, my God!
0:36:38 > 0:36:40That is just, that is just divine.
0:36:40 > 0:36:43- Happy with that?- Just...- Cos it's got all your...- Green vegetables, please.
0:36:43 > 0:36:47- Notice that you're sneaking, clearing out the green veg bit, but...- OK, here goes.
0:36:47 > 0:36:50- Yeah. Face the Brussels sprouts. - This is really... This is a big moment.
0:36:50 > 0:36:52ALL LAUGH
0:36:52 > 0:36:56- This is a big moment for me.- Less of the onion, more of the sprouts.
0:36:56 > 0:36:59- There you go.- Damn! I've been found out.- But sauteed like that, just nice and simple.
0:36:59 > 0:37:02Sorry. I'm just, I'm shaking a little. It's the nerves!
0:37:02 > 0:37:03ALL LAUGH
0:37:03 > 0:37:06- Should I move?- They are great when they're fried off.
0:37:06 > 0:37:10- Mmm. That's a different experience. - See?- Yes!- There you go!
0:37:10 > 0:37:12We got there in the end. Well, these guys, dive into it, as...
0:37:12 > 0:37:16- My name is Ronni Ancona, and I love Brussels sprouts.- There you go!
0:37:20 > 0:37:23Stephane there with a salmon sandwich like no other.
0:37:23 > 0:37:27And with Christmas not far away, why not try something different with those sprouts?
0:37:27 > 0:37:30Now it's over to Keith Floyd, who's travelling around Scotland.
0:37:30 > 0:37:33This, then, is Loch Fyne - home of the noted kipper,
0:37:33 > 0:37:36superb oysters and plump prawns.
0:37:36 > 0:37:40A loch of stunning views, of moody skies, AND the birthplace of our
0:37:40 > 0:37:44dubbing mixer, Stuart Greig, who wrote this piece of the commentary.
0:37:44 > 0:37:46- OK, Stu?- Yeah, quite good, Keith.
0:37:46 > 0:37:48Right. On with cooking sketch number one.
0:37:48 > 0:37:50The trouble with half an hour programmes is you haven't
0:37:50 > 0:37:54got the time to do everything. Take my mate here, Jimmy Macnab.
0:37:54 > 0:37:57Brilliant fellow, could tell you stories all night over a dram
0:37:57 > 0:37:58and fill up the whole programme.
0:37:58 > 0:38:00One thing he can do really well is marinade
0:38:00 > 0:38:02and roast a haunch of venison.
0:38:02 > 0:38:04Jimmy, tell us all about the venison, a minute.
0:38:04 > 0:38:07Well, first of all we get the venison from the estate, Keith.
0:38:07 > 0:38:11We bring it down to The Creggans. We hang it for ten days in a cold room.
0:38:11 > 0:38:13Then we butcher it.
0:38:13 > 0:38:15It depends on the cut we want - like, today it's a haunch.
0:38:15 > 0:38:17We put the haunch into the tin,
0:38:17 > 0:38:20as you say, and then we add apple,
0:38:20 > 0:38:23parsnip, carrot, onion...
0:38:23 > 0:38:26..a mixture of dried herbs, fresh herbs.
0:38:26 > 0:38:29We cover the whole haunch with brown sugar
0:38:29 > 0:38:33and a few cloves of garlic, we rub it in, and a few cloves of, er,
0:38:33 > 0:38:36- what do you call these things again? - These cloves.- Cloves?- Yeah.
0:38:36 > 0:38:39And we rub it well in, and then we add a bottle
0:38:39 > 0:38:41and a half of good red wine, which is essential.
0:38:41 > 0:38:44Cover it with tinfoil, and that's you ready for putting it in the oven.
0:38:44 > 0:38:46Right, which is going to take about 3.5 hours. I don't wish to be rude,
0:38:46 > 0:38:49- but if you could get on with that, get it in the oven...- Yeah.
0:38:49 > 0:38:51- We'll be back to see your wonderful herrings later.- Nae bother.
0:38:51 > 0:38:54Cos I've got a dinner party dish to cook over here.
0:38:54 > 0:38:57Come down this way. Jimmy's got the heavy, slow-cooking haunch.
0:38:57 > 0:39:01I've got the delicate and expensive fillet steak from the venison, OK?
0:39:01 > 0:39:04The loin of venison. And I cook it in creme de cassis.
0:39:04 > 0:39:07This is what it looks like when it comes out of the beast, OK?
0:39:07 > 0:39:10Like a big pork fillet or a fillet steak.
0:39:10 > 0:39:12You cut pieces off it...
0:39:12 > 0:39:15..like that. Nice round little collops, we call those.
0:39:15 > 0:39:18Then you beat them out. I've already done that.
0:39:18 > 0:39:22And then lovely thin little escalopes of venison, like that. OK?
0:39:22 > 0:39:24We also need some water, which I'll explain later.
0:39:24 > 0:39:28Right, these go into the hot pan for a couple of seconds on each side...
0:39:30 > 0:39:32..just to brown very nicely, like that.
0:39:34 > 0:39:36Little bit of...salt...
0:39:36 > 0:39:37..and a little bit of pepper.
0:39:38 > 0:39:40OK?
0:39:40 > 0:39:43Then, straight away...
0:39:43 > 0:39:46..we pour in some blackcurrant liqueur...
0:39:46 > 0:39:47..like that, and flame it.
0:39:48 > 0:39:50OK?
0:39:50 > 0:39:52They must come out straight away, now...
0:39:54 > 0:39:55..onto the thing.
0:39:55 > 0:39:58In we put some of Jimmy Macnab's wonderful venison stock.
0:40:02 > 0:40:04And we've got to reduce that...
0:40:04 > 0:40:08Come back here, Richard, please. We've got to reduce that for 3-4 minutes which you won't
0:40:08 > 0:40:11want to really see, so I'm going to have a quick word with Jimmy while
0:40:11 > 0:40:14somebody carries on with that, and look at his wonderful herrings, OK?
0:40:16 > 0:40:18Right, while my sauce bubbles,
0:40:18 > 0:40:20you've got two minutes to explain your family's herrings.
0:40:20 > 0:40:24Richard, get really close on Jimmy. He hasn't done it before. Help him out. Off you go, Jimmy...
0:40:24 > 0:40:27OK, Keith. First of all, that's your original Loch Fyne herring.
0:40:27 > 0:40:31This here is a salt herring which we purchase fae Drishaig.
0:40:31 > 0:40:36Now, what I do is, I run that under, 36 hours under running cold water.
0:40:36 > 0:40:40Then you nick the back bone off, the fin, off.
0:40:40 > 0:40:41You take your scissors...
0:40:41 > 0:40:43I nearly cut my hand off then.
0:40:44 > 0:40:46- And then you chop into pieces. - OK, we got that.
0:40:46 > 0:40:49Press on, Jimmy, cos film's very expensive, OK?
0:40:49 > 0:40:51You cut the onion up and chop it up there.
0:40:51 > 0:40:56Then you add...wee drop pimento, rosemary, mixed herbs,
0:40:56 > 0:41:00wee shake of crushed chillies.
0:41:00 > 0:41:03Chop up your onion and your dill,
0:41:03 > 0:41:05and this is all fresh herbs as well.
0:41:05 > 0:41:08Richard, pay attention to what we have here - mint, chives,
0:41:08 > 0:41:10tarragon, fresh dill, OK? On you go, Jimmy.
0:41:10 > 0:41:13Then you mix all these ingredients up together,
0:41:13 > 0:41:15and you leave them lying for two hours.
0:41:15 > 0:41:19Then you boil one cup of brown sugar to one cup of...
0:41:19 > 0:41:21- Malt vinegar.- .. good malt vinegar.
0:41:21 > 0:41:23You bring that to the boil till your sugar dissolves.
0:41:23 > 0:41:27Then you mix the whole lot together, and there's your end product.
0:41:27 > 0:41:30And the longer it lies...
0:41:30 > 0:41:31..the better it matures.
0:41:31 > 0:41:33Well, it's absolutely brilliant.
0:41:33 > 0:41:35Oh, boy! Do we have a little drink with that, or not?
0:41:35 > 0:41:38Well, I think.. Well, I'll tell you the story about that.
0:41:38 > 0:41:41It's a great combination, a dram of whisky
0:41:41 > 0:41:43and a plate of pickled herring, because you have your dram
0:41:43 > 0:41:46and that gives you something, you're hungry.
0:41:46 > 0:41:48- Yeah.- So then you have a plate of pickled herring.
0:41:48 > 0:41:50The salted herring gives you the thirst,
0:41:50 > 0:41:53so you go back to the dram, go back to the herring, and it
0:41:53 > 0:41:56works vice-versa till they end up, you're as pickled as what the herring is.
0:41:56 > 0:41:58- Absolutely brilliant. Slainte! - Cheers.
0:41:58 > 0:42:00- I must go back to the sauce. OK?- Yeah.- Excuse me!
0:42:05 > 0:42:08That was very delicious. Anyway, I must just finish this sauce.
0:42:08 > 0:42:15What I will do now is beat in a little bit of butter to the creme de cassis and into the venison stock.
0:42:15 > 0:42:19Take about 30 seconds just to make it really smooth and creamy and wonderful...
0:42:22 > 0:42:24..which is now ready. OK?
0:42:24 > 0:42:28Strain it over the, over the little venison collops.
0:42:28 > 0:42:30Look at the lovely rich sauce.
0:42:30 > 0:42:32Down close on that, Richard, so everybody can see.
0:42:32 > 0:42:34It's a dish you can make at home.
0:42:34 > 0:42:35Absolutely brilliant.
0:42:35 > 0:42:39In case you weren't paying attention, I said you need some water for this.
0:42:39 > 0:42:41Of course you do. It goes into the dram.
0:42:42 > 0:42:45Jimmy! It's finished. Can you come and have a taste, please, OK?
0:42:45 > 0:42:48If he doesn't like it we'll cut him out of the film. It's very, very simple.
0:42:48 > 0:42:52There you are. There's my, um...venison and blackcurrant liqueur sauce.
0:42:52 > 0:42:55- Have a go. See what you think of it. - Well, that's a really streamlined venison anyway, so...- Yeah.
0:42:57 > 0:42:58Well, it cuts lovely.
0:43:03 > 0:43:05- Mmm.- OK?
0:43:05 > 0:43:09- Really...first class.- Good.- You'll be a favourite with the berry pickers in Dundee now, with that.
0:43:09 > 0:43:10KEITH LAUGHS
0:43:10 > 0:43:13Let's have look at yours that's been roasting away in the oven there.
0:43:13 > 0:43:15- See how that's going...- Here we are.
0:43:15 > 0:43:18- Yep, there you go. - Lovely.
0:43:19 > 0:43:23Now we just have to hope and pray this turns out like yours.
0:43:23 > 0:43:24I'm sure it'll be very much better.
0:43:24 > 0:43:26I mean, this is really the truly Scottish version -
0:43:26 > 0:43:29mine is a Sassenach version, ha!
0:43:29 > 0:43:32- Oh, I say, that looks brilliant. - Thank you.- Get in there, Richard, come on!
0:43:32 > 0:43:36- Right in there with a fork and see what happens.- Ah, that is beautiful.
0:43:36 > 0:43:38I'm going to have a little "slicelette" of that.
0:43:38 > 0:43:41Look at that. As tender as a baby's bottom.
0:43:41 > 0:43:42That is beautiful.
0:43:45 > 0:43:46Oh!
0:43:46 > 0:43:47That is incredible!
0:43:47 > 0:43:51- You've got to have a dram, do we? It's over there. Where's the dram? - Oh, that'll be good.
0:43:55 > 0:43:58- Thank you very much.- Thank you very much.- Here's all the very best.
0:43:58 > 0:43:59Absolutely brilliant. Brilliant.
0:44:00 > 0:44:02- Come on.- Nah!
0:44:02 > 0:44:04- Do you want a little bit yourself? - no, no. I'm on a diet.
0:44:04 > 0:44:07You're on a diet! Look at that man, on a diet.
0:44:07 > 0:44:09On a diet, or is that a diet?
0:44:32 > 0:44:35Isn't it funny how time flies when you're really enjoying yourself?
0:44:35 > 0:44:39I mean, I was thrilled when the producer proposed ANOTHER boat trip.
0:44:39 > 0:44:44But, you know, no self-respecting food programme should miss a trip on a prawny boat.
0:44:44 > 0:44:47It's worth noting, you know, for those of you who are a bit tight on the old spondulix -
0:44:47 > 0:44:50you know, a bit mean - that the arduous work of a prawn
0:44:50 > 0:44:54fisherman is not rewarded by bulging creels of this vibrant delicacy.
0:44:54 > 0:44:58It's much more usual to haul up a pot containing two or three.
0:44:58 > 0:45:01And on top of that, they have to contend with vicious tides,
0:45:01 > 0:45:03demonic currents and whirlpools,
0:45:03 > 0:45:06because this is the legendary Corryvreckan.
0:45:06 > 0:45:08You know, I'm surprised no-one's done a real bit
0:45:08 > 0:45:11of moody music over this. You know, a symphony or something.
0:45:11 > 0:45:13I think I'll knock one up on the way back.
0:45:13 > 0:45:15Should only take, what? Three or four hours.
0:45:15 > 0:45:18DRAMATIC MUSIC
0:45:18 > 0:45:20You know that I'm a dreadful stickler for the finest
0:45:20 > 0:45:21and the freshest of ingredients.
0:45:21 > 0:45:24If you want a really good plate of langoustines from where I live,
0:45:24 > 0:45:27for example, in Bristol, you'd have to fly to Barcelona, Madrid
0:45:27 > 0:45:30or somewhere like that, because the finest langoustines
0:45:30 > 0:45:32from the West Coast of Scotland invariably end up down there.
0:45:32 > 0:45:35I thought it was cheaper, on my BBC mini-break, to enjoy some
0:45:35 > 0:45:38fabulous langoustines by catching them, you've seen me do that,
0:45:38 > 0:45:41I was watching while they were doing it, and cook them here.
0:45:41 > 0:45:42But in fact, most of you,
0:45:42 > 0:45:45I know, all of you! One in four people, four out of five people,
0:45:45 > 0:45:47have seen my brilliant programmes where I've grilled them,
0:45:47 > 0:45:50I've roasted them, I've flamed them, and if you haven't caught it by now,
0:45:50 > 0:45:53hard luck, because I ain't cooking any more langoustines.
0:45:53 > 0:45:56One of the best meals I had here was a gigot of mutton.
0:45:56 > 0:45:57Absolutely fabulous.
0:45:57 > 0:46:01And so I thought, to round off this lovely fishing trip we've had,
0:46:01 > 0:46:03I'd make some rissoles. Richard, into the pot.
0:46:03 > 0:46:06Those are the rissoles - and do you know how you make rissoles?
0:46:06 > 0:46:07Come back again... Richard.
0:46:07 > 0:46:09Thank you. I know you had a tiring day.
0:46:09 > 0:46:11Gets a bit fresh on the boat, you see.
0:46:11 > 0:46:14You get some old mutton that you've cooked cold, you mince it up,
0:46:14 > 0:46:17by hand, not in the Magimix, cos that liquidises it, almost.
0:46:17 > 0:46:18You add some mashed potatoes,
0:46:18 > 0:46:21some finely chopped onion and some parsley.
0:46:21 > 0:46:23But you don't fry them in corn oil,
0:46:23 > 0:46:25you get proper blinking dripping, you see.
0:46:25 > 0:46:28This kind of stuff. That's what you fry them in.
0:46:28 > 0:46:29And they're absolutely fabulous,
0:46:29 > 0:46:31and shame on you lot who go to supermarkets
0:46:31 > 0:46:34and buy little frozen packs of square things
0:46:34 > 0:46:36and drop them into corn oil, because it's dreadful.
0:46:36 > 0:46:37Anyway, that's my lecture for today.
0:46:37 > 0:46:40The director's been quite, quite good, so although there are only
0:46:40 > 0:46:43two of those and that's one for me and one for the cameraman,
0:46:43 > 0:46:44Richard has been quite good, I'm going to
0:46:44 > 0:46:47prepare him a really super meal of langoustine bait,
0:46:47 > 0:46:50which is some really nice bits of old herring left to rot.
0:46:50 > 0:46:53- There we are, that's for being so good.- How kind.
0:46:53 > 0:46:54RICHARD LAUGHS
0:46:54 > 0:46:56STIRRING MUSIC
0:47:09 > 0:47:10FLOYD HUMS
0:47:10 > 0:47:13Yeah. That's it, that's the first movement,
0:47:13 > 0:47:15we'll knock that one out on the old Joanna after dinner,
0:47:15 > 0:47:18but now onto the delicate art of conning a kitchen.
0:47:18 > 0:47:20Sort of being on the culinary knocker,
0:47:20 > 0:47:21as we call it in the trade.
0:47:21 > 0:47:25Point one, stay modest and don't set your sights too high.
0:47:25 > 0:47:28Two, choose a house well-blessed with fertile lands
0:47:28 > 0:47:30and healthy stock.
0:47:30 > 0:47:34Three, remember to wipe your feet as you enter.
0:47:34 > 0:47:37Four, cross your fingers as you say it won't take long.
0:47:38 > 0:47:41I think a really serious cookery demonstration should commence
0:47:41 > 0:47:43with a few words from the Bard.
0:47:43 > 0:47:45And I'm not talking about Shakespeare,
0:47:45 > 0:47:46I'm talking about Rabbie Burns.
0:47:46 > 0:47:51"Oh Lord, when hunger pinches soar, do thou stand us in stead
0:47:51 > 0:47:55"and send us from thou bounteous store a tup or weather head."
0:47:55 > 0:47:57A tup or weather head? What on earth is that?
0:47:57 > 0:48:01I'll tell you what it is, it's a mutton, it's an elderly sheep.
0:48:01 > 0:48:03It's something four years old at least.
0:48:03 > 0:48:06It lives on these wonderful hills and valleys
0:48:06 > 0:48:09and glens, as they're called around here, nibbling at bog myrtle,
0:48:09 > 0:48:12wild thyme, wild sage, parsley, heather.
0:48:12 > 0:48:13Doesn't need herbs to be roasted in,
0:48:13 > 0:48:16because it's been eating them all of its life.
0:48:16 > 0:48:18And it ends up, come and have a closer look, Richard, ends up
0:48:18 > 0:48:21looking this dark meat, rather like a haunch of venison
0:48:21 > 0:48:22or piece of beef.
0:48:22 > 0:48:24You'd hardly think that was lamb, certainly if you were used
0:48:24 > 0:48:27to eating the lamb we have in England, which is pale and milky.
0:48:27 > 0:48:29Jolly delicious by the way, but quite, quite different.
0:48:29 > 0:48:33And this gigot is a Scottish-French word in France,
0:48:33 > 0:48:36it's a "gigo" and here they say a gigot.
0:48:36 > 0:48:38Everybody says it when they go to the butcher, "Gigot, please".
0:48:38 > 0:48:40And they get a leg of mutton.
0:48:40 > 0:48:42And they poach it in water, very, very simply,
0:48:42 > 0:48:45come down and have a look, with a load of root vegetables,
0:48:45 > 0:48:49turnips, swede, leeks, carrots and onions stuffed with cloves,
0:48:49 > 0:48:51simmered for three or four hours.
0:48:51 > 0:48:53And it's absolutely brilliant,
0:48:53 > 0:48:55but what is also brilliant is this remarkable kitchen.
0:48:55 > 0:48:58I know it's not Antiques Roadshow, not Upstairs, Downstairs,
0:48:58 > 0:49:00but look at it, it's absolutely incredible.
0:49:00 > 0:49:03Handmade pots with the owner's initials on them,
0:49:03 > 0:49:04this amazing tiling,
0:49:04 > 0:49:06Thomas Crapper of Chelsea must have worked like mad.
0:49:06 > 0:49:08Come and have a look! It's quite extraordinary.
0:49:10 > 0:49:12I mean, the doors, the fittings, it's like a yacht.
0:49:12 > 0:49:15This is more like a palace than a kitchen. But for some people,
0:49:15 > 0:49:16it must have meant an awful lot of work.
0:49:16 > 0:49:20Imagine them scrubbing the carrots, peeling potatoes, baking bread.
0:49:20 > 0:49:22Mr Hudson would say, "That's not quite good enough,
0:49:22 > 0:49:24"make sure those plates are properly cleaned..."
0:49:24 > 0:49:25It's amazing, look at it.
0:49:25 > 0:49:28Cakes, confectionery, Escoffier would've been proud of this.
0:49:28 > 0:49:31Look at this! This is what really interests me, the dairy.
0:49:31 > 0:49:32Come on in, Richard.
0:49:35 > 0:49:36It's cool and...
0:49:36 > 0:49:39I could imagine in the busy days of banquets and stuff,
0:49:39 > 0:49:42when you were sent off to make the cream, it was a great relief,
0:49:42 > 0:49:45you'd close the door and stay in this serene sort of chapel.
0:49:45 > 0:49:48And it's good that of course the servants and the staff have gone,
0:49:48 > 0:49:51but the laird still makes wonderful creamy butter.
0:49:51 > 0:49:52Look at that. It's fabulous, isn't it?
0:49:52 > 0:49:55Anyway, it's meant to be a cooking programme, let's get back to it.
0:49:55 > 0:49:58Oh, there is one more thing, come and have a look at this.
0:49:58 > 0:49:59It's really interesting.
0:50:02 > 0:50:03This is what I wanted to show you.
0:50:03 > 0:50:06I mean, they didn't just go to the Jobcentre in those days,
0:50:06 > 0:50:07sign the form and get winged in
0:50:07 > 0:50:08because they were good potato peelers
0:50:08 > 0:50:10laundry maids, or something like that.
0:50:10 > 0:50:12They had to sort of read the whole thing,
0:50:12 > 0:50:14book, rule and verse, you know.
0:50:14 > 0:50:15"Duty to God, duty to the King",
0:50:15 > 0:50:17and all the rest of it, and also, look here.
0:50:17 > 0:50:21"To submit myself to all my governors, teachers,
0:50:21 > 0:50:23"spiritual pastors and masters.
0:50:23 > 0:50:27"To order myself lowly and reverently to all my betters."
0:50:27 > 0:50:30Betters? I'd better go and cook the laird's dinner. Hm!
0:50:32 > 0:50:34I'm sorry about that, but I was so fascinated by it all,
0:50:34 > 0:50:37I just wanted you to see it. It's amazing, isn't it?
0:50:37 > 0:50:40Anyway, this is a cookery lesson and let's get down to business,
0:50:40 > 0:50:43let's put our toasting fork away and talk about the gigot.
0:50:43 > 0:50:45The gigot is going to be poached in water, as I explained
0:50:45 > 0:50:47earlier, with these lovely root vegetables,
0:50:47 > 0:50:50but later on, it will actually be served with a caper sauce.
0:50:50 > 0:50:53Caper sauce, very simple to make, you make a roux,
0:50:53 > 0:50:55bit of melted butter and flour, add some milk,
0:50:55 > 0:50:58add some stock from the cooked dish and chuck in some capers.
0:50:58 > 0:50:59There we are, Richard.
0:50:59 > 0:51:02Capers, just in case YOU don't know what they are. Right?
0:51:02 > 0:51:06It's got to be simmered for three hours, so the first thing we do,
0:51:06 > 0:51:08pop it into this tub of water,
0:51:08 > 0:51:10into which I've put a couple of bay leaves
0:51:10 > 0:51:14and a couple of cloves, a couple of peppercorns and quite a bit of salt.
0:51:14 > 0:51:19We then surround it with all these splendid vegetables, OK?
0:51:19 > 0:51:21Because it's going to be cooked slowly,
0:51:21 > 0:51:23these vegetables won't disintegrate.
0:51:23 > 0:51:26You might think that they'd all mash into a pulp, but this isn't going
0:51:26 > 0:51:29to be boiled away, it's going to be simmered away. There we are.
0:51:29 > 0:51:32And then, this is the laird's pot, by the way.
0:51:32 > 0:51:35My God, I bet the laird doesn't do this himself all that often.
0:51:35 > 0:51:38I imagine there are a few old retainers to this day
0:51:38 > 0:51:41to lift it over. Onto this rather...
0:51:41 > 0:51:45Gordon Bennett! This is true, really, actually, it's damned heavy!
0:51:45 > 0:51:46- FLOYD STRAINS - Onto there.
0:51:46 > 0:51:47Cor!
0:51:47 > 0:51:50That will now simmer, believe it or not, for three hours.
0:51:50 > 0:51:53I think it's time, as we say, for me to take a dram,
0:51:53 > 0:51:56you to take a break, and have a walk round this estate.
0:51:56 > 0:51:59It is an estate of which dreams are made from.
0:52:02 > 0:52:03GENTLE CLASSICAL MUSIC
0:52:06 > 0:52:10Yes, look, I'm really sorry about this music but the truth is
0:52:10 > 0:52:11the BBC library was shut that day
0:52:11 > 0:52:15and we had to borrow this from my producer, which on balance
0:52:15 > 0:52:16is better than his other record,
0:52:16 > 0:52:19Richard Clayderman Takes The High Road.
0:52:19 > 0:52:21Do you know, actually I'm not so sure.
0:52:21 > 0:52:23MUSIC CONTINUES
0:52:25 > 0:52:27Oh, dear. Here's the loch again.
0:52:27 > 0:52:30Noted for its kippers, fine oysters, plumptious prawns...
0:52:30 > 0:52:31- TILL RINGS - I thank you!
0:52:34 > 0:52:35Now to business.
0:52:35 > 0:52:38If like me you've just become a gardener, what a fine place
0:52:38 > 0:52:41this is in May in particular to nick a few cuttings.
0:52:41 > 0:52:44Of course, poaching an azalea is one thing,
0:52:44 > 0:52:47but don't mess with the salmon or you'll end up in smoke too,
0:52:47 > 0:52:49like this superb Loch Fyne beauty.
0:52:49 > 0:52:51- TILL RINGS - I thank you!
0:52:54 > 0:52:56So, there we are, that's just about it.
0:52:56 > 0:52:58I know you've had a good trip round the estate
0:52:58 > 0:53:02and I've been, as you can see, slaving away here. Just to recap,
0:53:02 > 0:53:05poaching the gigot in water with these lovely root vegetables
0:53:05 > 0:53:07and it's ready for the laird, whom I've kept waiting.
0:53:07 > 0:53:10I promised him lunch at... Well, we always do that.
0:53:10 > 0:53:12Run over time a little bit.
0:53:12 > 0:53:14Anyway, in there it goes
0:53:14 > 0:53:15and I'll just pass it up to myself...
0:53:17 > 0:53:18in the lift.
0:53:18 > 0:53:20OK, Keith?
0:53:23 > 0:53:25# Hey, ho...
0:53:25 > 0:53:26# Hey, ho...
0:53:26 > 0:53:28# It's off to work I go... #
0:53:28 > 0:53:29FLOYD HUMS AND LAUGHS
0:53:30 > 0:53:32There we are, Lord. Sorry it's late.
0:53:32 > 0:53:33It's only five o'clock.
0:53:33 > 0:53:35It's a pity that mutton has gone the way
0:53:35 > 0:53:37of so much of our culinary heritage.
0:53:37 > 0:53:39There's no comparison between imported lamb
0:53:39 > 0:53:41and mutton happily raised on...
0:53:41 > 0:53:44# Bog myrtle, heather and thyme... #
0:53:44 > 0:53:47Now, what I forgot to mention to our viewers
0:53:47 > 0:53:49was the indispensable caper sauce.
0:53:49 > 0:53:50Have a close look, Richard.
0:53:50 > 0:53:53You melt some butter, put a little flour in to make a roux,
0:53:53 > 0:53:56then you add some milk, then, as it thickens,
0:53:56 > 0:53:59you add some of the stock from this into it
0:53:59 > 0:54:02and then finally some beautifully chopped capers, which you then
0:54:02 > 0:54:06pour over this, as it is sort of piquant and creamy.
0:54:06 > 0:54:08And it goes brilliantly with the, with the mutton.
0:54:08 > 0:54:12- Right, I'll just give you a bit of this stuff.- Lovely.
0:54:12 > 0:54:13- Mm.- A leek, I think.
0:54:13 > 0:54:17- Right. - If you've been out hauling up...
0:54:17 > 0:54:19oysters and things like that all day,
0:54:19 > 0:54:21or chasing venison, or whatever you lairds do...
0:54:21 > 0:54:24- Reading the Sunday Times. - Reading the Sunday Times.
0:54:24 > 0:54:26Very exhausting.
0:54:26 > 0:54:28- Thank you.- How's that, then?- Lovely.
0:54:28 > 0:54:30- Oh, and a carrot. You must have a carrot.- Yes.
0:54:30 > 0:54:32- There you go, you tuck into that. - Thank you, I will.
0:54:32 > 0:54:34- And I'll serve myself. - Thank you very much.
0:54:34 > 0:54:35I mean, this is,
0:54:35 > 0:54:38actually, I think it's a three-year-old weather.
0:54:38 > 0:54:40And I should think that you and I are the only people
0:54:40 > 0:54:44in Great Britain eating such a strange dish today.
0:54:44 > 0:54:47- Yeah. What a shame. - Because it's not available
0:54:47 > 0:54:51and mutton is almost a pejorative term, isn't it?
0:54:51 > 0:54:52Mutton dressed as lamb.
0:54:52 > 0:54:55How can we get people to eat things like mutton?
0:54:55 > 0:54:58I think it's very much up to the...
0:54:58 > 0:55:01I think we've got - WE have got to market it, the farmers
0:55:01 > 0:55:06have got to try to think of ways to get it to the marketplace
0:55:06 > 0:55:10- as hill, hill mutton.- Yeah.
0:55:10 > 0:55:12Rather like how the small vineyard owners might
0:55:12 > 0:55:16- market their own single vineyard wines, that sort of thing.- Sure.
0:55:16 > 0:55:17- Anyway, John, we've got to get on. - Yeah.
0:55:17 > 0:55:20- They've got to get to work and find some more scenes and stuff to do. - Right.
0:55:20 > 0:55:23So, thanks for letting us use your home.
0:55:23 > 0:55:26- Thank you for letting us muck up your day.- Not at all!
0:55:26 > 0:55:28We've had a fabulous time!
0:55:28 > 0:55:31At the end of the day, I had the most excellent
0:55:31 > 0:55:34boiled jiggered weather, and I must thank you for that.
0:55:34 > 0:55:38- Well, thank you very much. Slainte. - Slainte.- Slainte.
0:55:42 > 0:55:44Brilliant stuff from Keith there.
0:55:44 > 0:55:48Now, as always, we'll take a look back at some of the best moments
0:55:48 > 0:55:51from Saturday Kitchen, and there's still plenty more to come.
0:55:51 > 0:55:53Coming up, Nathan Outlaw and Paul Ainsworth
0:55:53 > 0:55:54battle it out in the omelette challenge.
0:55:54 > 0:55:56Stephen Terry knocks up a posh brunch,
0:55:56 > 0:55:58he's cooking a confit duck hash
0:55:58 > 0:56:01using duck legs, duck livers, onions and potatoes,
0:56:01 > 0:56:06and served with a celeriac and radish salad and a fried duck egg on top.
0:56:06 > 0:56:09Paddy McGuinness faces his food heaven or his food hell.
0:56:09 > 0:56:13Did he get his food heaven, bourbon glazed sticky ribs with coleslaw and baked potato?
0:56:13 > 0:56:18Or his food hell, chicken liver parfait with spiced apple chutney and melba toast?
0:56:18 > 0:56:21Stay tuned until the end of the show to find out.
0:56:21 > 0:56:24But now it's over to Tom Kerridge, who's got the perfect dish
0:56:24 > 0:56:26for those mashed potato leftovers.
0:56:26 > 0:56:28- Welcome back, Tom.- Morning, chief.
0:56:28 > 0:56:30I thought you were going to do a little sort of paso doble
0:56:30 > 0:56:33- towards us here.- Later on, maybe. - Later on?- Later on, maybe.
0:56:33 > 0:56:35And what are you going to make for us, then?
0:56:35 > 0:56:39So I'm going to be doing a venison T-bone steak. So it is...
0:56:39 > 0:56:41It is just like a T-bone steak.
0:56:41 > 0:56:43It has the fillet and the loin,
0:56:43 > 0:56:45with the nice T-bone through the middle,
0:56:45 > 0:56:48but we are going to be cooking that with a little bit of butter.
0:56:48 > 0:56:51- Sounds pretty good. - And serving it with some red cabbage
0:56:51 > 0:56:54some creme fraiche that we are going to season with some
0:56:54 > 0:56:57Sichuan pepper and potato pancakes.
0:56:57 > 0:57:00You wanted me to do that. I know you want to get this on first of all
0:57:00 > 0:57:03so away you go with that one. I'll get on with the pancakes.
0:57:04 > 0:57:07- OK.- So is this...
0:57:07 > 0:57:10this T-bone that you got, is that something that's on the menu
0:57:10 > 0:57:12at The Hand And Flowers at the moment?
0:57:12 > 0:57:14T-bone steak isn't but venison is.
0:57:14 > 0:57:18So venison is on the menu and I love venison. It's fantastic.
0:57:18 > 0:57:19Especially this time of year.
0:57:19 > 0:57:24This time of year it is great, seasonal and it's very British.
0:57:24 > 0:57:25Now, the pancakes.
0:57:25 > 0:57:28We've got here some baking powder, flour, the potatoes, which are
0:57:28 > 0:57:30cold mashed potato, basically.
0:57:30 > 0:57:33In goes the eggs and then we're going to add the milk to combine.
0:57:33 > 0:57:36So that's that one. What are you doing now, then?
0:57:36 > 0:57:39I'm going to be making a sauce as well. So the sauce,
0:57:39 > 0:57:43I've got some red wine, little bit of red wine vinegar, a little
0:57:43 > 0:57:46bit of redcurrant jelly
0:57:46 > 0:57:48- and into that...- Yeah.
0:57:48 > 0:57:52..I'm going to put a few cloves.
0:57:52 > 0:57:58Now, cloves are lovely. Cloves have got that real powerful, wintry kick.
0:57:58 > 0:57:59It's almost like mulled wine.
0:57:59 > 0:58:02A bit like the mulled wine sauce we're going to be making.
0:58:02 > 0:58:03The secret is not to use too much, though.
0:58:03 > 0:58:07Yeah, too much, overpower it, it is too, too strong.
0:58:07 > 0:58:09But nice and simple.
0:58:09 > 0:58:15So, OK, with these steaks, nice bit of salt and pepper.
0:58:16 > 0:58:21The good thing about venison is you want to serve it nice and pink,
0:58:21 > 0:58:24and in the pan and I've got some oil and some butter
0:58:24 > 0:58:27and the butter has just gone to nut brown stage.
0:58:27 > 0:58:29I'm going to put the venison steaks in
0:58:29 > 0:58:34and we're going to cook them fairly slowly
0:58:34 > 0:58:37on a relatively gentle heat.
0:58:37 > 0:58:40Just keeping an eye that the butter doesn't burn too much.
0:58:40 > 0:58:41I'll get that for you.
0:58:41 > 0:58:43It's all right, I'm all over it, Chef, all over it.
0:58:43 > 0:58:46I can see you're concentrating a little more today
0:58:46 > 0:58:48cos I know your wife is watching, isn't she?
0:58:48 > 0:58:52Yet, of course my wife is watching. My wife is a massive Carlos fan.
0:58:52 > 0:58:54- Nothing to do with the food! - Nothing to do with the food.
0:58:54 > 0:58:59She's not bothered about what I'm cooking. She is a huge Carlos fan.
0:58:59 > 0:59:02Been to see him a number of times to dance,
0:59:02 > 0:59:06and then she comes home to me, unfortunately, bless her heart.
0:59:06 > 0:59:09Tell us about this red cabbage, then.
0:59:09 > 0:59:12OK. Red cabbage, slice it very thinly.
0:59:12 > 0:59:15Now, red cabbage, I'm always disappointed
0:59:15 > 0:59:18when I have red cabbage cos most people massively overcook it
0:59:18 > 0:59:22and make it really sweet and it's all a little bit...
0:59:22 > 0:59:25I quite like it like a coleslaw almost.
0:59:25 > 0:59:29So we're doing a warm-style red cabbage coleslaw, is probably
0:59:29 > 0:59:32the best way of describing it. I'm going to put...
0:59:32 > 0:59:35the red cabbage in a bowl
0:59:35 > 0:59:37and then in this bowl
0:59:37 > 0:59:41I'm just going to cure it with some Demerara sugar.
0:59:41 > 0:59:43Keeping the crunch of the cabbage.
0:59:43 > 0:59:46Keeping the crunch of the cabbage. Exactly that. That's exactly it.
0:59:46 > 0:59:50A little bit of Demerara sugar, little bit of Maldon salt.
0:59:50 > 0:59:53Sugar and salt cures things, like you would be doing
0:59:53 > 0:59:55like a smoked salmon or something like that.
0:59:55 > 0:59:58Into that, because it is red cabbage and it's venison
0:59:58 > 1:00:01and it goes very well with it, a little bit, a few juniper
1:00:01 > 1:00:04seeds that I'm just going to crush with the back of a knife.
1:00:06 > 1:00:09Give them a quick chop.
1:00:09 > 1:00:13Then they go in. And give it a good mix.
1:00:13 > 1:00:15And that salt and sugar will start
1:00:15 > 1:00:19drawing all of the waters from the cabbage.
1:00:19 > 1:00:23- Just wilt it down without cooking it almost.- OK.
1:00:23 > 1:00:26Stick it in the fridge, and I've got some that I did earlier.
1:00:28 > 1:00:31- How long would that go in there for, then?- A couple of hours.- Right.
1:00:31 > 1:00:33A couple of hours. You can see...
1:00:33 > 1:00:36Here we are. There's my bowl.
1:00:36 > 1:00:38You can see...
1:00:40 > 1:00:43..that there's a load of water just come out of the cabbage, look.
1:00:43 > 1:00:46It's really nice to see you using cloves, Tom,
1:00:46 > 1:00:50because a lot of people don't use clove any more and I think
1:00:50 > 1:00:53like you said it, it suits the dish very well, doesn't it?
1:00:53 > 1:00:57- Cloves.- I love them.- They're very, very powerful in flavour.
1:00:57 > 1:01:00- Very, very powerful.- Of course.
1:01:00 > 1:01:03See, these venison steaks, they have got a nice colour on them.
1:01:04 > 1:01:06Just turn them over.
1:01:06 > 1:01:08You're cooking it all the way through on the pan, really.
1:01:08 > 1:01:12Try and cook it all the way through in the pan as much as possible.
1:01:12 > 1:01:16- Right, what's next then? - I've got a reduction here,
1:01:16 > 1:01:21the red wine, and then into that, a little bit of beef stock,
1:01:21 > 1:01:23then bring that down as well.
1:01:23 > 1:01:26You can make venison stock if you like.
1:01:27 > 1:01:29It's kind of that mulled winey kind of flavour,
1:01:29 > 1:01:32that's what we were looking for.
1:01:32 > 1:01:35- You've got the pancakes going.- Yeah.
1:01:35 > 1:01:39Now, potato pancakes here, a good way of using leftover mashed potato.
1:01:39 > 1:01:43- Keep the skins, do crispy potato skins.- Yeah.
1:01:43 > 1:01:47Take the middles, make potato pancakes with them.
1:01:47 > 1:01:50Now, you've had some big changes at The Hand And Flowers recently.
1:01:50 > 1:01:53- Yeah, we had a new bar built. - You have.
1:01:53 > 1:01:57We had a new bar built. It means you can come have a drink.
1:01:57 > 1:02:01There's enough space for people to come in and sit down before
1:02:01 > 1:02:05- and after a meal now.- Is that an extension you had fitted?- It is.
1:02:05 > 1:02:07It's an extension we've had fitted...
1:02:09 > 1:02:12..which is beautiful. It looks like it's been there all along.
1:02:12 > 1:02:14It's beautifully designed, actually,
1:02:14 > 1:02:18by the brains of my organisation, which is my wife, clearly.
1:02:18 > 1:02:20LAUGHTER
1:02:20 > 1:02:24So she has designed this beautiful bar area, which feels
1:02:24 > 1:02:27like the pub has been there all the time, and it's absolutely stunning.
1:02:27 > 1:02:30It allows people to come and have a pint,
1:02:30 > 1:02:34allows The Hand And Flowers to operate much more like a pub
1:02:34 > 1:02:38rather than a restaurant, which is the most important thing to me.
1:02:39 > 1:02:43And why do I know this? Because I have actually got his old bar...
1:02:43 > 1:02:46- With the dust.- ..with the dust, that has just arrived at my house.
1:02:46 > 1:02:49We were having dinner. I said, "What are you doing with the old bar?"
1:02:49 > 1:02:51- You were going to throw it away. - I was.
1:02:51 > 1:02:54I was going to throw it away. We were going to put it in a skip.
1:02:54 > 1:02:56What I meant was the bar top.
1:02:56 > 1:03:00What I've actually got now is half of a brewery.
1:03:00 > 1:03:02- You got the bar plus all this. - I've got everything.
1:03:02 > 1:03:05I've got the sink, I've got the tube from the sink to the drain.
1:03:05 > 1:03:08All in bits. I only meant the bar top.
1:03:08 > 1:03:11It's a two-Michelin-star bar, that's what you have to remember.
1:03:11 > 1:03:13It looks like a car-boot sale in my garage now!
1:03:13 > 1:03:16What it was, was I think maybe you had a glass of red wine too
1:03:16 > 1:03:19much and you went, "I'll just have the bar."
1:03:19 > 1:03:22So when the guy just turned up to pick it up, I said,
1:03:22 > 1:03:24"Send it all to James Martin's house."
1:03:24 > 1:03:26All these tubes and pipes,
1:03:26 > 1:03:29we've got no idea where they are supposed to be going.
1:03:29 > 1:03:32- No more space for the car. That's not good, James.- Yes.
1:03:32 > 1:03:34So anyway, we are nearly there with the venison.
1:03:34 > 1:03:36We've got these little potato pancakes here.
1:03:36 > 1:03:38It's been an incredibly busy year for you.
1:03:38 > 1:03:40Your book's now been voted...
1:03:40 > 1:03:42well, hopefully in the running cookbook of the year.
1:03:42 > 1:03:45It is, it's actually been nominated for
1:03:45 > 1:03:48Specsavers Cookery Book Of The Year,
1:03:48 > 1:03:52which is amazing to think where I came from 25 years ago
1:03:52 > 1:03:55at school to me now having a book that is
1:03:55 > 1:03:58nominated for winning a prize, it's very amazing.
1:03:58 > 1:04:02My GCSEs were never nominated for prizes, that's for certain.
1:04:02 > 1:04:04Right, we are nearly there with this cabbage, then.
1:04:04 > 1:04:08- So you've done that one.- Yeah. Venison steaks, just deglaze them
1:04:08 > 1:04:11a little bit with a little bit of lemon juice.
1:04:11 > 1:04:12All that lovely foaming butter.
1:04:12 > 1:04:15Just going to leave them to rest, ideally for about ten minutes.
1:04:15 > 1:04:18- How long have we got, Chef? - About 30 seconds.
1:04:18 > 1:04:22Ideally we leave them to rest for about 30 seconds.
1:04:22 > 1:04:26- And then we have a little... - It's TV land, Chef.- TV land.
1:04:26 > 1:04:29The red cabbage, basically, we've just drained it
1:04:29 > 1:04:32and just warmed it through in a pan, folded it over,
1:04:32 > 1:04:34it's not hot, it's just kind of warm.
1:04:34 > 1:04:38- There you go.- Thank you very much.
1:04:38 > 1:04:43So it's kind of like a warm, wilted, cured red cabbage coleslaw.
1:04:43 > 1:04:46You're so busy in the restaurant nowadays as well,
1:04:46 > 1:04:48if people want to see you live as well as today,
1:04:48 > 1:04:51- you're appearing at the Good Food Show as well, tomorrow.- Tomorrow.
1:04:51 > 1:04:53Rare occurrence in front of a lot of people as well.
1:04:53 > 1:04:56Yeah, you showed me a picture on your phone earlier of the show
1:04:56 > 1:04:59you did yesterday and there was how many people did you do
1:04:59 > 1:05:01- the show in front of?- 3,200 people.
1:05:01 > 1:05:03Yeah, so I'm looking forward to that very much.
1:05:03 > 1:05:05LAUGHTER
1:05:05 > 1:05:08I'll sleep well tonight knowing that I'm going to be doing that tomorrow.
1:05:08 > 1:05:12- So these potato pancakes, they look lovely. Did you make them?- Yeah.
1:05:12 > 1:05:15I know. I've inspired myself after this.
1:05:15 > 1:05:18OK, so then one of these venison steaks has been
1:05:18 > 1:05:21- rested for ten minutes.- Yeah. LAUGHTER
1:05:21 > 1:05:23And then on top of that we are going to give a little
1:05:23 > 1:05:26drizzle of this sauce, it's just come down.
1:05:26 > 1:05:31And it's that clovey, red winey, stocky, very wintry...
1:05:33 > 1:05:34..kind of sauce.
1:05:34 > 1:05:36And then you've got the...
1:05:36 > 1:05:39And then we've got a little dollop of creme fraiche.
1:05:39 > 1:05:41It's got a little bit of Sichuan pepper through it,
1:05:41 > 1:05:43lime juice and lime zest.
1:05:43 > 1:05:46Sichuan pepper and venison go really, really well together.
1:05:46 > 1:05:48Go lovely with the potato pancakes.
1:05:48 > 1:05:52So it's a little bit like a real posh potato pancake, blini,
1:05:52 > 1:05:54venison, red cabbage thingy.
1:05:54 > 1:05:56- Thingy. That's what it is. - Brilliant.
1:06:02 > 1:06:05- It looks good, for a thingy.- For a thingy. It's all right for a thingy.
1:06:05 > 1:06:07You've got to dive into this one, Carlos.
1:06:07 > 1:06:09I don't know where you begin with this
1:06:09 > 1:06:13but the idea is that the fillet is just this little bit over there.
1:06:13 > 1:06:14So it's the bit, you know...
1:06:14 > 1:06:17That's the thing about T-bone, you get the best of both worlds.
1:06:17 > 1:06:19The best of both worlds on the T-bone.
1:06:19 > 1:06:23On a steak that is fantastic and on venison it is... Yeah.
1:06:23 > 1:06:25And pan-fried, if you had it slightly thicker you'd probably
1:06:25 > 1:06:27have to finish it through the oven.
1:06:27 > 1:06:30Yeah, stick it in the oven if you want it a little bit more cooked.
1:06:30 > 1:06:34But as a rare piece of game, just like that.
1:06:34 > 1:06:36- The meat is wonderful.- Good?
1:06:36 > 1:06:39Yeah, really tender. Really, really great.
1:06:39 > 1:06:42He's pretty good, that fella over there.
1:06:47 > 1:06:49Carlos Acosta was certainly impressed with Tom's
1:06:49 > 1:06:53posh potato pancake blini, venison, red cabbage thingy.
1:06:53 > 1:06:55Anyway, omelette challenge time now,
1:06:55 > 1:06:59and two of Cornwall's top chefs are battling it out for the top spot.
1:06:59 > 1:07:03The usual rules apply. A three-egg omelette cooked as fast as you can.
1:07:03 > 1:07:07This is, of course, the Omelette Challenge. We've Gennaro sitting in the centre of our board.
1:07:07 > 1:07:11We've got Sat, last week, was pretty close to him over there.
1:07:11 > 1:07:15Usual rules, like I said. Three-egg omelette cooked as fast as you can.
1:07:15 > 1:07:17When was the last time you made an omelette?
1:07:17 > 1:07:21- Yesterday morning, about 20 of them! - Was it? You were practising, right!
1:07:21 > 1:07:25Now the pressure's really on. We're live to the nation. Right, the usual.
1:07:25 > 1:07:28Let's put the clocks on the screens, please. Three, two, one, go!
1:07:37 > 1:07:39See, Nathan has obviously done this before.
1:07:39 > 1:07:40He realises that it doesn't stick.
1:07:47 > 1:07:48GONG
1:07:48 > 1:07:51You had a sneaky grin looking at your fellow chef over here!
1:07:54 > 1:07:55GONG
1:07:56 > 1:07:58Happy with that, Paul?
1:08:00 > 1:08:02Are you happy with it?
1:08:03 > 1:08:04Oh, I don't know.
1:08:07 > 1:08:10It is a wonder I aren't ill every Sunday!
1:08:10 > 1:08:12Better pan than me!
1:08:12 > 1:08:16Nathan... Where's me pen? I haven't got a pen.
1:08:16 > 1:08:18- Right, where's me pen? - There you go, there's your pen.
1:08:18 > 1:08:20Nathan...
1:08:24 > 1:08:26You were practising.
1:08:26 > 1:08:30- I haven't practised since last time! - You have. You put you smack in the centre.- No!
1:08:30 > 1:08:32LAUGHING AND JEERING
1:08:32 > 1:08:35Pretty respectable time there.
1:08:38 > 1:08:40I did about a hundred yesterday.
1:08:41 > 1:08:42Paul...
1:08:43 > 1:08:45- ..you're also in the top ten.- Whey!
1:08:45 > 1:08:48You did it in 25.64,
1:08:48 > 1:08:51which puts you about there.
1:08:51 > 1:08:52Or it would do, if it was an omelette.
1:08:52 > 1:08:55But you've got to take that back to Cornwall. You can come again.
1:08:55 > 1:08:58LAUGHTER I'm not putting that on! It's not cooked!
1:08:58 > 1:09:00All the girls going, "Aww!"
1:09:04 > 1:09:07Straight to the top of the board there for Nathan,
1:09:07 > 1:09:08well done. But so close for Paul.
1:09:08 > 1:09:10Not quite close enough, though.
1:09:10 > 1:09:14Now it's over to Stephen Terry, who's serving up a delicious duck dish.
1:09:14 > 1:09:16This is his first time cooking with us this morning
1:09:16 > 1:09:20on Saturday Kitchen, it's the brilliant Mr Stephen Terry.
1:09:20 > 1:09:22- Great to have you on the show, Stephen.- Thank you, James.
1:09:22 > 1:09:25Looking forward to this, because I love your food.
1:09:25 > 1:09:28- It's traditional, it's rustic, but with a little twist. - Absolutely, yes.
1:09:28 > 1:09:30So what's on the menu today, then?
1:09:30 > 1:09:33Well, we've got the duck hash, which is basically these confit legs,
1:09:33 > 1:09:36which have been confited in their own fat for, you know, five or six hours.
1:09:36 > 1:09:39- So this is the salad of...?- Yeah.
1:09:39 > 1:09:41Like a hash brownie sort of thing, I guess.
1:09:41 > 1:09:44It's great sort of comfort food. Good for a hangover.
1:09:44 > 1:09:46You know, I always think Tabasco and Worcester sauce
1:09:46 > 1:09:49are good sort of hangover cures. Nice and spicy.
1:09:49 > 1:09:52The potatoes are going in par-cooked. You'll triple-cook them?
1:09:52 > 1:09:54Yeah, they've been steamed, and then we're going to cook them
1:09:54 > 1:09:57at a lower temperature now, about 130 degrees.
1:09:57 > 1:09:59They'll take four or five minutes. We'll turn that up, then fry them
1:09:59 > 1:10:01- at about 180 to get them nice and crispy.- OK.
1:10:01 > 1:10:04I'll just get the skin of this duck in the oven to crisp this up.
1:10:04 > 1:10:07Now, the duck you can actually buy pre-done like that now,
1:10:07 > 1:10:08because it comes in the fat.
1:10:08 > 1:10:12That's how it was traditionally made for preserving, wasn't it?
1:10:12 > 1:10:16- So literally...- Well, we use the legs because we buy whole ducks.
1:10:16 > 1:10:19But I would recommend just buying the legs, really.
1:10:19 > 1:10:21Yeah, and you can buy it in a jar already done.
1:10:21 > 1:10:23- Yeah, and it's done perfectly. - You've crisped up the skin.
1:10:23 > 1:10:24The skin's crisped up.
1:10:24 > 1:10:27I'm going to get some chicken livers on,
1:10:27 > 1:10:29I need to get those cooking. They're going to go in,
1:10:29 > 1:10:32and then we're going to get some onion on as well, in this pan here.
1:10:32 > 1:10:33Cos there's a few elements in it.
1:10:33 > 1:10:37You know, you've got the onion, the livers...
1:10:37 > 1:10:40and we've got the skin going in, it goes in there.
1:10:40 > 1:10:42Now, looking back at your career,
1:10:42 > 1:10:44you're one chef that's kind of done the rounds -
1:10:44 > 1:10:46been there, seen it, done it.
1:10:46 > 1:10:48Because, you know, when I was training in London,
1:10:48 > 1:10:51you were hugely well-known, particularly in London,
1:10:51 > 1:10:54and then you moved out of London and then come back again.
1:10:54 > 1:10:57Yeah, I mean... Yeah, I went away for a little bit.
1:10:57 > 1:11:00There's a sink in the back there if you want to wash your hands.
1:11:00 > 1:11:02- Thank you.- There you go.- The, um...
1:11:02 > 1:11:05Yeah, I did a stint up in Scotland with Nick Nairn,
1:11:05 > 1:11:07and then went to France.
1:11:07 > 1:11:12Did a lot of work in America, bit in Australia.
1:11:12 > 1:11:15- Yeah.- Yeah, mostly in London. London was sort of like for a good 15 years.
1:11:15 > 1:11:18And, you know, The Canteen, Coast...
1:11:18 > 1:11:21you know, worked with Marco Pierre White early on in his career,
1:11:21 > 1:11:24which was very exciting and a real privilege.
1:11:24 > 1:11:25And very hard work as well!
1:11:25 > 1:11:28But Coast was big for you as well, wasn't it, really?
1:11:28 > 1:11:33- You went there twice, was it?- Yeah, I set it up for Oliver Peyton.
1:11:33 > 1:11:36So that was set up, and it was very sort of...
1:11:36 > 1:11:39It was sort of quite ground-breaking, really, because it was...
1:11:39 > 1:11:41I'd made a conscious decision...
1:11:41 > 1:11:43After working in Michelin-starred restaurants
1:11:43 > 1:11:45for the majority of my career,
1:11:45 > 1:11:48I made a sort of decision that I didn't want to be in the guide
1:11:48 > 1:11:50and I didn't want to be sort of under the pressure of stars
1:11:50 > 1:11:53and things like that, so that was a big thing at the time.
1:11:53 > 1:11:56I remember I was only a young commis -
1:11:56 > 1:11:59cos obviously I'm half the age of Stephen. Obviously...
1:11:59 > 1:12:03- You don't look it, though!- Hey, listen...- It might be the moustache.
1:12:03 > 1:12:05..my paper round was massive.
1:12:05 > 1:12:06LAUGHTER
1:12:06 > 1:12:08I was working in...
1:12:08 > 1:12:11I was working in Alistair Little's on Frith Street
1:12:11 > 1:12:14and I, on my break, which was about 20 minutes,
1:12:14 > 1:12:17I ran round purposefully just to read the menu at Coast,
1:12:17 > 1:12:18cos it was such a talked-about...
1:12:18 > 1:12:20- So it was you, was it? - It was me, yeah.
1:12:20 > 1:12:22Peeking through the window, waving at you.
1:12:22 > 1:12:26It was such a... A creative, unusual menu.
1:12:26 > 1:12:29So there were some really cutting-edge things going on then,
1:12:29 > 1:12:32so I was well aware of Stephen's work,
1:12:32 > 1:12:35you know, well before any of it.
1:12:35 > 1:12:36Well, it was...
1:12:36 > 1:12:39You were leading, really, the food trend back then,
1:12:39 > 1:12:41cos it was almost like a big food revolution then, wasn't it?
1:12:41 > 1:12:42It was, yeah.
1:12:42 > 1:12:47So taking inspiration from Italy, for me, was a big thing.
1:12:47 > 1:12:49I remember thinking, you know, as an alternative to -
1:12:49 > 1:12:51in dishes - just using potatoes,
1:12:51 > 1:12:54and I sort of discovered using polenta and risotto
1:12:54 > 1:12:55and gnocchi and things like that,
1:12:55 > 1:12:59sort of tell myself how to use that, which is a great...
1:12:59 > 1:13:00It just makes a change to dishes
1:13:00 > 1:13:03as opposed to sort of having to put a spud in everything.
1:13:03 > 1:13:05But I had some great chefs working with me as well.
1:13:05 > 1:13:07It was about a team effort, and a great facility -
1:13:07 > 1:13:08the kitchen was beautiful.
1:13:08 > 1:13:11It was just a great opportunity. A great design.
1:13:11 > 1:13:13I mean, Marc Newson, who's an iconic sort of designer,
1:13:13 > 1:13:15he designed the restaurant, that was ground-breaking.
1:13:15 > 1:13:18So it was just an element of it all coming together,
1:13:18 > 1:13:21and it was very well received by everybody, really.
1:13:21 > 1:13:23Cos obviously, Jason, as well, worked underneath you.
1:13:23 > 1:13:25Yeah, Jason Atherton, Howard Jones -
1:13:25 > 1:13:28people who've gone on to such greatness passed through my kitchen.
1:13:28 > 1:13:30Dan Lepard, you know, the great master baker.
1:13:30 > 1:13:32He was a pastry chef for a while.
1:13:32 > 1:13:34You know, great friends and have been ever since.
1:13:34 > 1:13:37- It's absolutely fantastic. - And then you're now in Wales.
1:13:37 > 1:13:40So tell us about this, then. Your place in Wales.
1:13:40 > 1:13:43- Cos you've had it, what, six years? - Six years.
1:13:43 > 1:13:45- Just six years last Saturday.- Yep.
1:13:45 > 1:13:48And, yeah, it started life as a country pub.
1:13:48 > 1:13:49We've now added eight rooms,
1:13:49 > 1:13:52luxury rooms that have been awarded five stars by Visit Wales.
1:13:52 > 1:13:56A huge investment, but again it was all about a team effort.
1:13:56 > 1:13:57It's just a...
1:13:57 > 1:14:00Did you yearn for the country when you were in London?
1:14:00 > 1:14:03- Is that what drew you up there? - Always. Always.
1:14:03 > 1:14:06I grew up in the country, in Bedfordshire,
1:14:06 > 1:14:09and it was always a desire to sort of end up back in the country.
1:14:09 > 1:14:13I never, ever, saw myself sort of staying in the city.
1:14:13 > 1:14:14It was just always there...
1:14:14 > 1:14:17I had a lecturer at college who just sort of insisted
1:14:17 > 1:14:20that to go to London was the only thing to do, really.
1:14:20 > 1:14:22And I followed that advice.
1:14:22 > 1:14:24- Well, it was really, back then, wasn't it?- Absolutely.
1:14:24 > 1:14:28I remember writing about 40 letters from college, applying for a job,
1:14:28 > 1:14:30and every one I got back, apart from one,
1:14:30 > 1:14:32was saying, "No, not enough experience."
1:14:32 > 1:14:35I was like, "Well, obviously, I'm writing from college!"
1:14:35 > 1:14:36LAUGHTER
1:14:36 > 1:14:39And, fortunately, I got a job in a restaurant in Chelsea,
1:14:39 > 1:14:42with a chef who'd previously been to my college.
1:14:42 > 1:14:45And it went from there, really. It was a great opportunity.
1:14:45 > 1:14:46So what are we cooking in here, then?
1:14:46 > 1:14:48I've put the liver in there, I've got the skin in there.
1:14:48 > 1:14:50I'm going to put a little bit of...
1:14:50 > 1:14:53- Tabasco and Worcester sauce in there.- Right.
1:14:53 > 1:14:56I'll also get the potatoes in. I've got the onions ready to go.
1:14:56 > 1:14:58I turned the fryer up, so they'll only want a couple of seconds.
1:14:58 > 1:15:00- Put those back in. - So this is the hash bit, is it?
1:15:00 > 1:15:02Yeah. We'll get some of this...
1:15:03 > 1:15:07- Some of this onion in.- How do you know when the liver is cooked?
1:15:07 > 1:15:10Well, you just cook them for about sort of three or four minutes
1:15:10 > 1:15:11and they're nice and pink.
1:15:11 > 1:15:14- They haven't got to be stinking hot. - OK.
1:15:14 > 1:15:16It's got to be cooked all the way through,
1:15:16 > 1:15:18you haven't got to cook it ALL the way through, you know?
1:15:18 > 1:15:21Just so it's sufficiently cooked. You can cook it as much as you want.
1:15:21 > 1:15:23There are no rules to this, really.
1:15:23 > 1:15:26I mean, how much Tabasco, how spicy do you like it, really?
1:15:26 > 1:15:29I mean, hopefully quite spicy, cos I've put quite a bit in there!
1:15:29 > 1:15:30LAUGHTER
1:15:30 > 1:15:32Just as well you're talking to me.
1:15:32 > 1:15:34The salad here, we've got the pomegranate going in.
1:15:34 > 1:15:36We've got the celeriac, I've got parsley,
1:15:36 > 1:15:38I've got the little radishes,
1:15:38 > 1:15:42which are so easy to grow at home, by the way. Grow these.
1:15:42 > 1:15:44Cos the advantage is, obviously, being out where you are
1:15:44 > 1:15:46in the country, you can grow a lot of your own stuff.
1:15:46 > 1:15:48But the disadvantage is, I suppose,
1:15:48 > 1:15:52the food is not as accessible as it is when you're in London, is it?
1:15:52 > 1:15:54- I've been asked that question before.- It's a different style...
1:15:54 > 1:15:57In London, at the end of the night, you pick up the phone,
1:15:57 > 1:15:58you leave your order
1:15:58 > 1:16:01and you can leave an order for practically, you know, ANYTHING
1:16:01 > 1:16:03that you can think of and it will be there in the morning.
1:16:03 > 1:16:05You know, that's the beauty of being in London.
1:16:05 > 1:16:07But it's not on your doorstep, obviously.
1:16:07 > 1:16:11You know, it's being delivered locally but it's not grown locally.
1:16:11 > 1:16:13And that's a big difference about being out in the country,
1:16:13 > 1:16:16it's just wonderful to meet the producers, you know,
1:16:16 > 1:16:19and see the suppliers and actually promote them as well
1:16:19 > 1:16:23and put, you know, their names on... I'm a shop window for their produce.
1:16:23 > 1:16:25And at the Hardwick, that's what we pride ourselves upon, you know?
1:16:25 > 1:16:29It's about local ingredients, it's about keeping the food miles down
1:16:29 > 1:16:32and, whatever we use, you know, we try and use local ingredients.
1:16:32 > 1:16:34Obviously, not all of it will be.
1:16:34 > 1:16:38But we use some Spanish ingredients and some Italian,
1:16:38 > 1:16:40but it's always in the close European sort of season.
1:16:40 > 1:16:43You've got a great larder in Wales to choose from, haven't you, really?
1:16:43 > 1:16:45And it's got to be seasonal.
1:16:45 > 1:16:46Right, I've got the salad here.
1:16:46 > 1:16:49A little bit of truffle oil has gone in there. A bit of salt and pepper.
1:16:49 > 1:16:51- The egg I've got on.- Fantastic.
1:16:51 > 1:16:53Yeah, mix that all together.
1:16:53 > 1:16:55I'll get that in the ring on there.
1:16:55 > 1:16:58- This is a little bit of the olive oil.- So just mix that up.
1:16:58 > 1:17:00And the thing is, with the truffle oil,
1:17:00 > 1:17:02you need to use it sparingly, don't you?
1:17:02 > 1:17:04- Absolutely, yes. - Can I put that there?
1:17:04 > 1:17:05I like that little technique, James,
1:17:05 > 1:17:08where you was knocking the top of the pomegranate.
1:17:08 > 1:17:10- That was quite cool. - You like that?- Yeah, I do.
1:17:10 > 1:17:11It's to stop my shirt getting covered!
1:17:11 > 1:17:14That was good, that was. They were just flying out of there.
1:17:14 > 1:17:16That works really well, the pomegranate,
1:17:16 > 1:17:17cos it's got a nice sort of...
1:17:17 > 1:17:20It releases as you're eating it, and some of the hash.
1:17:20 > 1:17:21It's just that sort of sweetness,
1:17:21 > 1:17:24but it's got a nice crunch, a nice texture.
1:17:24 > 1:17:25Have you got radishes there?
1:17:25 > 1:17:27Yeah, little bit of heat from the radish.
1:17:27 > 1:17:30That was the only thing that my dad could ever grow.
1:17:30 > 1:17:33They'll grow anywhere, radishes. We've got them at the Hardwick.
1:17:33 > 1:17:35- The only thing we grow, actually, at the moment.- Yeah.
1:17:35 > 1:17:38- It was part of our staple diet in Salford.- Was it?
1:17:38 > 1:17:41- Cos it was the only thing my dad could grow.- Radishes!
1:17:41 > 1:17:45That and beans that were always inevitably stringy.
1:17:45 > 1:17:47- But, yeah, radishes.- They do grow...
1:17:47 > 1:17:49And particularly when you grow them yourself,
1:17:49 > 1:17:52- they taste so much better, I find. - Yeah, they do.
1:17:52 > 1:17:55- Full of water and full of pepper, aren't they?- I love radishes.
1:17:55 > 1:17:57There you go.
1:17:57 > 1:18:00- So there's the duck egg. - Turn him over.
1:18:00 > 1:18:03We're just cutting them out, make 'em look nice and tidy on top.
1:18:03 > 1:18:05As they say in Wales, "Tidy!"
1:18:05 > 1:18:06LAUGHTER
1:18:06 > 1:18:09They say that but everywhere else other than Wales as well.
1:18:09 > 1:18:11There you go.
1:18:11 > 1:18:14There we are. A little bit of olive oil.
1:18:14 > 1:18:16- Happy days.- So what's that dish called again?
1:18:16 > 1:18:18So it is a confit duck hash, which is the leg confited
1:18:18 > 1:18:21with a fried duck egg on top.
1:18:21 > 1:18:23We've got the crispy potatoes, the onion, the liver,
1:18:23 > 1:18:24the skin in the middle.
1:18:24 > 1:18:28And then we've got a beautiful salad of celeriac, radish, parsley,
1:18:28 > 1:18:30pomegranate and truffle oil.
1:18:30 > 1:18:34- That was a longer version. Shorter one?- Duck egg hash.
1:18:37 > 1:18:39There you go. It looks delicious.
1:18:39 > 1:18:43And great first effort on your show for the first time. Dive into that.
1:18:43 > 1:18:46- Oh, wow.- Tell us what you think of that one.- I'm a very lucky man.
1:18:46 > 1:18:49Just to remind you on that salad, I've put the celeriac in there...
1:18:49 > 1:18:50Dive in, anyway.
1:18:50 > 1:18:52..radishes have gone in, little bit of parsley.
1:18:52 > 1:18:54- Pomegranate, olive oil, a tiny bit of truffle oil.- Yeah.
1:18:54 > 1:18:57Cos you only use a small amount. Salt and pepper, and that's it.
1:18:57 > 1:19:00- The duck egg. Duck eggs are just great, aren't they?- I love 'em.
1:19:00 > 1:19:02The egg's bigger. The yolk's bigger and it's richer.
1:19:02 > 1:19:03It's the texture as well, isn't it?
1:19:03 > 1:19:07When you crack it, and it just seeps into it, it's delicious.
1:19:09 > 1:19:11It's a brunchy sort of dish you can have...
1:19:11 > 1:19:13The Voice has gone quiet.
1:19:13 > 1:19:15LAUGHTER
1:19:15 > 1:19:18- That's absolutely stunning. - It's all right, isn't it?
1:19:18 > 1:19:21Yeah. The liver, which is Salford steak...
1:19:21 > 1:19:23We couldn't afford steak in Salford.
1:19:23 > 1:19:26So, growing up, my mum would always give us liver
1:19:26 > 1:19:28and tell us that it was fillet steak.
1:19:28 > 1:19:31LAUGHTER You're not going to get any of it anyway! There you go.
1:19:35 > 1:19:38Russell was singing Stephen's praises there for that dish,
1:19:38 > 1:19:41perfect for brunch or even as a dinner party starter, I reckon.
1:19:41 > 1:19:44Now, when Paddy McGuinness came to the studio
1:19:44 > 1:19:46to face his food heaven or food hell.
1:19:46 > 1:19:48He wanted the sticky glaze to see the ribs!
1:19:48 > 1:19:52But it was no-likey, no light-y for liver.
1:19:52 > 1:19:54Let's find out what he got.
1:19:54 > 1:19:57Time to find out whether Paddy will be facing food heaven or food hell.
1:19:57 > 1:19:58Everyone has made their minds up.
1:19:58 > 1:20:00Paddy, just to remind you, food heaven would be, I think,
1:20:00 > 1:20:03quite a few people's food heaven, the old spare ribs.
1:20:03 > 1:20:05I'm using beef ribs for this, we've got over here.
1:20:05 > 1:20:07Could be with a nice spicy, sticky glaze
1:20:07 > 1:20:09with coleslaw and jacket potato.
1:20:09 > 1:20:13Alternatively, food hell, that pile of liver over there.
1:20:13 > 1:20:16Liver parfait, melba toast, a nice little spicy apple chutney.
1:20:16 > 1:20:20How do you think these lot have decided? What do you reckon?
1:20:20 > 1:20:22You thought this guy was going to stitch you up, didn't you?
1:20:22 > 1:20:25- Well, the pair of them have had a go today, haven't they? - They've had a go.
1:20:25 > 1:20:27I think the pair of you have had a go and all.
1:20:27 > 1:20:30You're the man with that and I'm the man with the knife.
1:20:30 > 1:20:33It's not them that you need to be worried about, it's Julie over there,
1:20:33 > 1:20:36- because she voted food hell.- I'm sorry, Paddy. You've been so nice...
1:20:36 > 1:20:39But, luckily, everybody else voted heaven,
1:20:39 > 1:20:42- so that's what you're getting. - YEAH!- Lose that, lose that.
1:20:42 > 1:20:46OUT OF ORDER, JULIE! OUT OF ORDER, LOVE!
1:20:46 > 1:20:49- Right...- Sorry, Paddy!- Calm down, mate. Calm down. Calm down.
1:20:52 > 1:20:55Put the ricer down. There you go. It's like working with children.
1:20:55 > 1:20:58Right, if you can make me some mayonnaise, please.
1:20:58 > 1:20:59We're going to make a coleslaw.
1:20:59 > 1:21:02Make our own mayonnaise, a bit of mustard, a touch of vinegar.
1:21:02 > 1:21:04Whip up the... In with some... A little bit of...
1:21:04 > 1:21:07- We've got some oil over there. A bit of oil.- OK.
1:21:07 > 1:21:09And then, I want you to do a simple coleslaw.
1:21:09 > 1:21:13We've got carrots, we've got some cabbage, some onion and that's it.
1:21:13 > 1:21:14Baked potato is already in the oven.
1:21:14 > 1:21:18With our beef, what we need to do, whenever you're making spare ribs,
1:21:18 > 1:21:21you need to poach them first of all, all right? The common mistake is
1:21:21 > 1:21:24to take the ribs, particularly with pork or anything else like that,
1:21:24 > 1:21:26and just throw the sauce on it and roast them in the oven.
1:21:26 > 1:21:27That's what I always do, yeah.
1:21:27 > 1:21:29Well, you don't get them falling off the bone
1:21:29 > 1:21:32- like you would normally get, you see?- No, exactly, yeah.
1:21:32 > 1:21:34That you get in these American diners, you see.
1:21:34 > 1:21:37What we do is we take our ribs, throw them in the water, like that.
1:21:37 > 1:21:41- Wow.- Like that. Fill them all nicely.
1:21:41 > 1:21:45- Yeah.- And then, we've got our mixture of, sort of, aromats.
1:21:45 > 1:21:49- We've got some peppercorns. - Right.- They're going to go in.
1:21:49 > 1:21:50We've got some bay leaf.
1:21:50 > 1:21:53Now you see, for such a simple-looking dish,
1:21:53 > 1:21:55this is quite technical, if you ask me.
1:21:55 > 1:21:57I wouldn't do any of that, ever.
1:21:57 > 1:21:59I think ribs, like you say, you just put them in the oven,
1:21:59 > 1:22:02put a bit of sauce on and that's it, but there's more to it.
1:22:02 > 1:22:04There's a bit more to it than that, yeah.
1:22:04 > 1:22:08- I mean, you want some of them falling off the bone, don't you? - Yeah, yeah.
1:22:08 > 1:22:11That's what amazes me about you lads. Cracking.
1:22:11 > 1:22:14- I mean, my butler's wife, Wendy... - Your butler's wife?!
1:22:14 > 1:22:18- Wendy, she can cook anything like that and it amazes me.- Does it?
1:22:18 > 1:22:21- Yeah. Oh, fantastic, yes. - Well, there you go.
1:22:21 > 1:22:24All we do with that now is bring it to the boil, all right?
1:22:24 > 1:22:27Bring that to the boil and then you need to cook that for about,
1:22:27 > 1:22:29sort of, about 30, 40 minutes.
1:22:29 > 1:22:32Just ticking away for about an hour or something like that. Ticking away.
1:22:32 > 1:22:35And then, we've got some that we've got cooled down over here.
1:22:35 > 1:22:37Now, before we do anything, our sauce.
1:22:37 > 1:22:39Now, this is the secret of our sauce.
1:22:39 > 1:22:41These ingredients here - you want sticky ribs,
1:22:41 > 1:22:42this is how to make them, OK?
1:22:42 > 1:22:45What we do, starting off with the ingredients, to make a simple
1:22:45 > 1:22:47barbecue sauce - I don't know why people buy it,
1:22:47 > 1:22:49it's very straightforward.
1:22:49 > 1:22:52We've got ketchup, soy and brown sugar.
1:22:52 > 1:22:55- That's it?- That's it, that's barbecue sauce.
1:22:55 > 1:22:57But you want spicy barbecue sauce.
1:22:57 > 1:23:00A bit of kick, but also, you want them sticky,
1:23:00 > 1:23:02- so you use honey, chipotle... - I beg your pardon?
1:23:02 > 1:23:05- Chipotle.- What's that in Scrabble, eh?
1:23:05 > 1:23:08- Chipotle.- Ooh!- Smoky.
1:23:08 > 1:23:12- Yeah. It smells it, yeah. - Happy with that?- I like that, yeah!
1:23:12 > 1:23:14Teriyaki and then, of course, your bourbon.
1:23:14 > 1:23:18All we do with this now is you bring all this lot together.
1:23:18 > 1:23:20- So, the ketchup goes in... - Hey, I've got one of these at home.
1:23:20 > 1:23:22- Exactly the same one.- Have you?
1:23:22 > 1:23:24- There you go.- Is that the professionals' choice?
1:23:24 > 1:23:28It's the professionals' choice, if you want to call it the professionals' choice,
1:23:28 > 1:23:30I just call it because that's the only one we have.
1:23:30 > 1:23:34- I've got one of them.- A bit of honey. This makes it sticky.
1:23:34 > 1:23:37- That goes in as well. - You all right there, Patrick?
1:23:37 > 1:23:39- LAUGHTER - Fantastic.
1:23:39 > 1:23:43In we go with the chipotle. That goes in as well.
1:23:43 > 1:23:44Teriyaki. You'll like that.
1:23:44 > 1:23:47- You like Chinese food? - Oh, love it, yeah.
1:23:47 > 1:23:50There you go. Teriyaki sauce, that goes in as well.
1:23:50 > 1:23:52What is a teriyaki sauce?
1:23:52 > 1:23:56Teriyaki, you can do it with mirin and sake - a Japanese sort of sauce.
1:23:56 > 1:23:57And then, the old bourbon.
1:23:57 > 1:24:00You're not drinking that. That goes in the sauce.
1:24:00 > 1:24:03Now, give this a mix together and what I'm going to do is,
1:24:03 > 1:24:08we've got a little whisk, is just whisk this up...just quickly.
1:24:08 > 1:24:13- Can I do something?- You can whisk that if you want.- I'm loving this!
1:24:13 > 1:24:16- I love these cookery things. - What are you doing?- Nothing.
1:24:16 > 1:24:20- Nobody noticed.- What are you doing? - I'm making mayonnaise.
1:24:20 > 1:24:25- I hope you're not putting anything untoward in that.- As if I would.
1:24:25 > 1:24:28Look, this is what you end up with.
1:24:28 > 1:24:33You've got your tray and then you take your ribs and then pop those in.
1:24:33 > 1:24:35This is the idea with this now,
1:24:35 > 1:24:38is just, literally, you can take all the ribs...
1:24:38 > 1:24:41- Get them in there, yeah. - These have been cooked so they're nice and soft.
1:24:41 > 1:24:45- Yeah.- All right. You do the same thing with pork ribs, as well,
1:24:45 > 1:24:47cook them beforehand. It's really important.
1:24:47 > 1:24:49I can't believe you voted Hell, Julie.
1:24:49 > 1:24:52- Bang out of order, my love. - Sorry.- Bang out of order.
1:24:52 > 1:24:56- It is a bit out of order. I like ribs, they're good.- Oh, I do, yeah.
1:24:56 > 1:25:01These go in here. We pile them all on the tray like that.
1:25:01 > 1:25:03Of course, if you're doing barbecue ribs,
1:25:03 > 1:25:05- cook them identically, what I'm doing now.- Yeah.
1:25:05 > 1:25:08And then, put the barbecue sauce on, saving some of it for later.
1:25:08 > 1:25:11I was going to say, what are you doing with all that sauce?
1:25:11 > 1:25:14- The whole lot goes on as well. - Does it?- You roll them around in there.
1:25:14 > 1:25:18Hey, you've not put any tinfoil on there. Have you got money to burn?
1:25:18 > 1:25:20They cost a fortune, these little rascals!
1:25:20 > 1:25:23I always put tinfoil on, James. A little tip for you there, eh?
1:25:23 > 1:25:26- Do you put tinfoil on it? - Course I do, yeah!- Why?
1:25:26 > 1:25:29- Have you tried cleaning one of them? - But it's nonstick.
1:25:29 > 1:25:33Well, clearly I'm going to get my money back.
1:25:33 > 1:25:37There you go. Right. The sauce goes over the top like that.
1:25:37 > 1:25:39- Now...- Oh, that looks gorgeous!
1:25:39 > 1:25:44And then you roast them, 20 minutes, and keep turning them in the oven.
1:25:44 > 1:25:47Lift these out. There you go.
1:25:47 > 1:25:52Keep rolling them around in the sauce and then, over here, Paddy...
1:25:52 > 1:25:54Check this out.
1:25:54 > 1:25:58- Oh-oh! Hey!- Look at this. - Look at this!
1:25:58 > 1:26:03- Look at them.- Oh, look at them! - Grab the potato, guys. There you go.
1:26:03 > 1:26:06Hey, keep your fish with fancy wine,
1:26:06 > 1:26:09that's what we're talking about!
1:26:09 > 1:26:11- Lovely.- Coleslaw.
1:26:11 > 1:26:14- See, this is proper grub, innit, Paddy?- This is what we want, yeah.
1:26:14 > 1:26:16Exactly.
1:26:16 > 1:26:20Apart from in his restaurant, it would be 48 quid, this.
1:26:20 > 1:26:23- We've got that.- Look at that. - Do you want that?
1:26:23 > 1:26:27- Yeah. Go on, get some of that on, yeah.- A bit of that. There you go.
1:26:27 > 1:26:30- Wow.- And then, of course, we've got our ribs...
1:26:30 > 1:26:32- My mouth's watering here! - Here you go.
1:26:32 > 1:26:35We've got our ribs that I'm going to bring across.
1:26:35 > 1:26:39Pile these up. Now, look, it should just fall off bone.
1:26:41 > 1:26:44- Now, these will be hot, Paddy, all right?- Yep, yep.
1:26:44 > 1:26:46There's your sauce.
1:26:46 > 1:26:48- Oh!- Oh!
1:26:48 > 1:26:51- I'm serving it how I do at home. There you go.- Yeah, yeah.
1:26:51 > 1:26:54This is a starter portion. Look at that.
1:26:54 > 1:26:57Dive into that, Paddy. Tell us what you think of that.
1:26:57 > 1:27:00- Thank you very much. - I'll pour that over the top.
1:27:00 > 1:27:02- Go on, dive in.- I'm going in.
1:27:02 > 1:27:05- They will be hot. - They are hot, aren't they?
1:27:05 > 1:27:08While you're diving into that, girls, bring over the glasses, please.
1:27:08 > 1:27:13- To go with this, Susie's chosen a Ravenswood lodi zinfandel...- Oh!
1:27:13 > 1:27:15- Oh, James! - ..2006 from Majestic Wines.
1:27:15 > 1:27:16LAUGHTER
1:27:16 > 1:27:18- Oh!- Good?
1:27:18 > 1:27:19Oh.
1:27:19 > 1:27:20HEY!
1:27:20 > 1:27:22LAUGHTER
1:27:22 > 1:27:26Oh, we're all friends here now. Oh!
1:27:26 > 1:27:29- Tell us what you think of that. - Absolutely gorgeous that, James.
1:27:29 > 1:27:31- Beautiful.- I don't think you're going to get any.- Lovely!
1:27:31 > 1:27:33- I don't think so, no.- Definitely.
1:27:33 > 1:27:37- But the spiciness, I think that's the secret.- Definitely comes through.
1:27:37 > 1:27:40- That chipotle sauce...- Debbie, you come in here with us. Get over here.
1:27:40 > 1:27:43- Do I get to try it? - Leave Julie over there.- Bye!
1:27:43 > 1:27:46- Get a rib.- Do I get a rib? - Yeah!- That's the secret, I think.
1:27:46 > 1:27:49I don't know about you, James, but the secret to spare ribs
1:27:49 > 1:27:53and bits and pieces is that chipotle, the spiciness, the bourbon in there.
1:27:53 > 1:27:56Exactly, the sweet and sourness comes through. A lovely glaze.
1:27:56 > 1:27:58- Really nice.- And have a go with the beef ones as well.
1:27:58 > 1:28:02It's found between the sirloin and the chuck part of the beef,
1:28:02 > 1:28:05but I think it's a different alternative to pork.
1:28:05 > 1:28:08- Are you a happy man?- Oh!
1:28:11 > 1:28:13I didn't think anyone was going to get a look in there,
1:28:13 > 1:28:15especially poor Julie.
1:28:15 > 1:28:17I don't really Paddy is going to be taking her out any time soon.
1:28:17 > 1:28:21That's all from me this week, I hope you've enjoyed taking a look back
1:28:21 > 1:28:24through the archives on Saturday Kitchen Best Bites,
1:28:24 > 1:28:25and don't forget, all the studio recipes
1:28:25 > 1:28:27are available on the BBC website.
1:28:27 > 1:28:30Thanks for watching and I'll see you next week.