0:00:02 > 0:00:05Good morning. We've got a tantalisingly tasty menu lined up for you today,
0:00:05 > 0:00:09with a serving of guest chefs, a slice of omelette challenge and a sprinkling of celebrity faces.
0:00:09 > 0:00:11So, finish off your breakfast, grab a cup of tea and get
0:00:11 > 0:00:14settled in for another helping of Saturday Kitchen Best Bites.
0:00:35 > 0:00:37Welcome to the show.
0:00:37 > 0:00:39Over the next 90 minutes we'll be bringing you some of the best
0:00:39 > 0:00:42moments from the Saturday Kitchen archives.
0:00:42 > 0:00:44Coming up - actor Tom Ellis gets into the Christmas spirit
0:00:44 > 0:00:47as he tucks into Christmas apple tart.
0:00:47 > 0:00:50Our favourite Brummie, Glynn Purnell, is here
0:00:50 > 0:00:52with a succulent lamb stew.
0:00:52 > 0:00:54He braises the lamb before slowly roasting it in the oven and
0:00:54 > 0:00:58serving it alongside a red lentil stew, and parsley and anchovy salad.
0:00:58 > 0:01:01Michael Wignall is here making a blue cheese mousse.
0:01:01 > 0:01:03He serves the mousse with confit chicken wings,
0:01:03 > 0:01:06pickled pumpkin, chestnut and seaweed seasoning.
0:01:06 > 0:01:09Friends become enemies in the omelette challenge
0:01:09 > 0:01:11as the Hairy Bikers battle it out for the top spot.
0:01:11 > 0:01:14And then it's over to Vivek Singh, who's turning up the heat
0:01:14 > 0:01:15with a tandoori pigeon dish.
0:01:15 > 0:01:18He marinades pigeon breast in yogurt and spices before cooking
0:01:18 > 0:01:20in the tandoor oven.
0:01:20 > 0:01:22He then serves the pigeon with black lentils,
0:01:22 > 0:01:24kachumber salad and fresh naan bread.
0:01:24 > 0:01:27And finally, Strictly star Anton Du Beke faces his food heaven
0:01:27 > 0:01:29or his food hell.
0:01:29 > 0:01:31Will he get his food heaven - poached pear, brioche
0:01:31 > 0:01:33with vanilla creme Anglaise?
0:01:33 > 0:01:36Or his food hell - cumin and coriander crusted monkfish
0:01:36 > 0:01:37with pomme puree?
0:01:37 > 0:01:40You're going to have to wait until the end of the show to find out.
0:01:40 > 0:01:44But first up, Jun Tanaka is here with salt-baked venison.
0:01:44 > 0:01:48- Welcome back, Jun.- Good to be back. - You've been on your travels as well. We'll talk about that in a minute.
0:01:48 > 0:01:50Firstly, what are you going to make for us?
0:01:50 > 0:01:53I'm going to do a loin of venison and cook it in a spice-infused
0:01:53 > 0:01:56salt crust, with caramelised chicory, orange and mint.
0:01:56 > 0:01:58If you can start by making the sauce.
0:01:58 > 0:02:00It's a straightforward venison jus.
0:02:00 > 0:02:03The trimmings for this, you want me to brown those off first of all.
0:02:03 > 0:02:05- I'm going to put a little bit of port in this as well.- Yeah.
0:02:05 > 0:02:09And into there I'm going to add some carrots, some onions, port,
0:02:09 > 0:02:10red wine and beef stock.
0:02:10 > 0:02:14OK, we'll start sealing off the beef anyway. We'll get that on.
0:02:14 > 0:02:19For the salt crust, I've got black peppercorns, juniper berries,
0:02:19 > 0:02:21star anise, some cinnamon sticks.
0:02:21 > 0:02:24I'm going to grind that up
0:02:24 > 0:02:29and then make like a bread dough out of salt, water, egg white and flour.
0:02:29 > 0:02:33Now, I've done your salt-baked fish and bits and pieces,
0:02:33 > 0:02:36never really had salt-baked venison before.
0:02:36 > 0:02:41It's an amazing way of cooking any kind of meat which is lean meat.
0:02:41 > 0:02:45- You know lean meat, if you cook it in the oven, it can dry out.- Yeah.
0:02:45 > 0:02:49This dough protects it from drying out
0:02:49 > 0:02:53and also it infuses it
0:02:53 > 0:02:57with this wonderful flavour of the spices and the salt.
0:02:57 > 0:03:00But like the fish, you don't touch the crust, you just eat the inside.
0:03:00 > 0:03:03Exactly. Unless you've got a mother-in-law you don't like
0:03:03 > 0:03:05and you just don't tell her.
0:03:05 > 0:03:08- That's nice! - Not that I have one of those.- Right.
0:03:08 > 0:03:12- You're digging yourself a hole there.- Yeah!
0:03:12 > 0:03:16- See.- I think he has, actually. There's no way out of that one.- No.
0:03:18 > 0:03:22Spices, I'm keeping a little bit of the spices just to coat the venison.
0:03:22 > 0:03:24Venison has to go in the pan.
0:03:24 > 0:03:26I was going to say, you've just come back from America
0:03:26 > 0:03:29but no doubt you'll be going back there again tonight after that.
0:03:29 > 0:03:34Possibly. I don't think they get Saturday Kitchen in Thailand.
0:03:35 > 0:03:39- So, America. You've been over there.- Yes.
0:03:39 > 0:03:42I was out there doing a show for the Food Network.
0:03:42 > 0:03:46And so, it was a cooking competition called Chopped.
0:03:46 > 0:03:50I mean, the simplest way to describe it, you can relate to this,
0:03:50 > 0:03:52it's Ready Steady Cook on steroids, basically.
0:03:52 > 0:03:55- Is it?- It's that kind of thing.
0:03:55 > 0:03:59So, it's a mystery box, erm, four ingredients
0:03:59 > 0:04:02and then it's a knockout competition and you have to kind of,
0:04:02 > 0:04:07essentially, chop the other chefs out of the competition.
0:04:07 > 0:04:10You won one bit and then won the entire lot.
0:04:10 > 0:04:14Yeah, I ended up winning the entire lot. Half of it was luck, I think.
0:04:14 > 0:04:18It was, because one of the main courses was,
0:04:18 > 0:04:20and they put really weird ingredients, was...
0:04:20 > 0:04:23What was it?
0:04:23 > 0:04:26Frogs' legs, tofu, orange and a bottle of gin.
0:04:28 > 0:04:31You've got to make four plates in half an hour.
0:04:31 > 0:04:33And then it was a main course dish,
0:04:33 > 0:04:37so I prepped up all the little bits of frogs' legs,
0:04:37 > 0:04:41five per portion, I thought they'd take about two minutes to cook,
0:04:41 > 0:04:43picked up the bowl where they were marinating
0:04:43 > 0:04:47and I dropped the whole lot onto the floor.
0:04:47 > 0:04:49I did Ready Steady Cook for seven years
0:04:49 > 0:04:51and the worst bag I got was a tea towel.
0:04:51 > 0:04:55That's all they gave me. I had to use the stuff from the larder.
0:04:56 > 0:04:58Right, the stock's gone in here.
0:04:58 > 0:05:00We've got some red wine, some port,
0:05:00 > 0:05:02the veg has gone in there with peppercorns, thyme
0:05:02 > 0:05:06and we'll reduce that down, which I've got in here for you anyway.
0:05:06 > 0:05:10You cook that. So, what are you doing with the venison now, then?
0:05:10 > 0:05:14Because the venison is going to cook inside this crust,
0:05:14 > 0:05:18it's not going to colour up in the oven, so I'm giving that
0:05:18 > 0:05:22caramelised, roasted flavour before I put it inside the crust.
0:05:22 > 0:05:28- OK.- With the crust, once it's together, just wrap it in clingfilm
0:05:28 > 0:05:33and then I'm going to rest it in the fridge for about one hour.
0:05:33 > 0:05:35Just wrap it up.
0:05:35 > 0:05:38It does work with all sorts.
0:05:38 > 0:05:41You can do this with a roast piece of beef,
0:05:41 > 0:05:44with lamb, but you'd take out the spices, you can add rosemary
0:05:44 > 0:05:47and thyme, so it's quite a versatile recipe.
0:05:47 > 0:05:49And the cut of venison you've got there, what are you using?
0:05:49 > 0:05:52- The saddle.- Right.- The saddle of venison, really lean...
0:05:52 > 0:05:54The key to that, really, you don't want to overcook it.
0:05:54 > 0:05:57That's the whole thing you're on about.
0:05:57 > 0:06:00Yeah, and also, you know with big pieces of meat,
0:06:00 > 0:06:02you need to rest it once it comes out of the oven
0:06:02 > 0:06:04and by the time you rest it, it's gone cold
0:06:04 > 0:06:07and then you have to put it back in the oven again.
0:06:07 > 0:06:10You get rid of all that problem because as it comes out of the oven
0:06:10 > 0:06:14and sits in the salt crust and rests, it absorbs the flavour
0:06:14 > 0:06:18of the salt and the spices and also, it keeps it piping hot.
0:06:18 > 0:06:23In here, I've got some butter and sugar gone in the chicory as well.
0:06:23 > 0:06:24Yeah.
0:06:24 > 0:06:27- You're preparing this, then. - Rolling this out.
0:06:27 > 0:06:31Now, I've mentioned, well, last time you were at the restaurant, Pearl.
0:06:31 > 0:06:34- You've left there... - I have.- ..in search of a new place.
0:06:34 > 0:06:37Yup, so I've been working on it for the past year,
0:06:37 > 0:06:39getting the project together,
0:06:39 > 0:06:43and I'm going to open it up with a very good friend of mine, Jim.
0:06:43 > 0:06:46And I've been looking for a site. I'm close to securing...
0:06:46 > 0:06:49Well, I'm looking at a couple of sites, close to securing it
0:06:49 > 0:06:53and, hopefully, open up in autumn next year.
0:06:53 > 0:06:56But it's going to be completely different from my last restaurant.
0:06:56 > 0:07:00It's going to be a very relaxed French restaurant
0:07:00 > 0:07:02- with Mediterranean influences.- OK.
0:07:02 > 0:07:05All the dishes made for sharing, super-casual atmosphere
0:07:05 > 0:07:08and a lot cheaper than my last restaurant.
0:07:08 > 0:07:11You've got a little stock going in here as well.
0:07:11 > 0:07:14You're cooking that with some orange and some lemon in there
0:07:14 > 0:07:17and I'm going finish off with mint. But what are you doing now?
0:07:17 > 0:07:19So with the salt crust, I've rolled it out
0:07:19 > 0:07:23to about half a centimetre in thickness, cut it into a crust
0:07:23 > 0:07:26and then I'm going to just wrap it
0:07:26 > 0:07:30completely inside this crust.
0:07:30 > 0:07:32And just press it together.
0:07:32 > 0:07:34And it's really easy to work with.
0:07:36 > 0:07:38Because all you have to do,
0:07:38 > 0:07:40if there's any holes, just squeeze it all together, like that.
0:07:40 > 0:07:43The idea is, it's got to be airtight, that's the key to it.
0:07:43 > 0:07:46Exactly. And then I'm going to put a hole in the top
0:07:46 > 0:07:50because I'm going to use that to tell how the venison is cooked.
0:07:50 > 0:07:52Right, OK.
0:07:52 > 0:07:55Into the oven, 225 for about 11 minutes.
0:07:55 > 0:07:57But for Christmas, you could make this in advance,
0:07:57 > 0:08:00- pop it in the fridge, cook it when you need it.- Yeah.
0:08:00 > 0:08:01That's the key to it.
0:08:01 > 0:08:04I mean, the great thing about this recipe, you can cook it
0:08:04 > 0:08:07for one person. For four, it's just a bigger piece of meat
0:08:07 > 0:08:09with a bigger salt crust.
0:08:11 > 0:08:14Right, that sauce has been reducing down a minute now.
0:08:14 > 0:08:16I'm going to finish that off with a little bit of butter.
0:08:16 > 0:08:18Look at that, you can imagine bringing that out
0:08:18 > 0:08:20to a Christmas dinner table.
0:08:20 > 0:08:23Everyone's going to be impressed, aren't they?
0:08:23 > 0:08:24Even the vegetarians?
0:08:24 > 0:08:27THEY ALL LAUGH
0:08:27 > 0:08:28Until you open it.
0:08:28 > 0:08:31And you open that up and smell that.
0:08:31 > 0:08:32It's just got this amazing...
0:08:32 > 0:08:36It does smell great, with those Christmas spices in as well.
0:08:36 > 0:08:40Just take it out, make sure that you don't serve the salt crust.
0:08:42 > 0:08:43And then... Oh!
0:08:43 > 0:08:45Before you do that, while it's resting,
0:08:45 > 0:08:47stick your metal skewer into the hole...
0:08:47 > 0:08:49- Before you open it up.- Exactly.
0:08:49 > 0:08:51Essentially, it goes in the middle,
0:08:51 > 0:08:55leave it for ten seconds for the metal skewer to absorb the heat.
0:08:55 > 0:08:57- Is there any kitchen roll?- Yes.
0:08:57 > 0:09:00And then take it out and touch it to your lip.
0:09:00 > 0:09:02It should feel warm, that's medium rare.
0:09:02 > 0:09:05So, the more it's cooked, the hotter it will be.
0:09:05 > 0:09:07- If it's well done, you'll burn your lip basically.- OK.
0:09:07 > 0:09:11Bit of salt and pepper on here and we're ready to plate now.
0:09:11 > 0:09:14- This chicory looks great just in this pan as it is.- Yeah.
0:09:14 > 0:09:15Like that.
0:09:15 > 0:09:18And then I'm just going to slice this.
0:09:18 > 0:09:21And because it's been cooked in that salt crust,
0:09:21 > 0:09:25it's quite a gentle heat and you should get this edge-to-edge
0:09:25 > 0:09:31pink colour because it's been cooked at a gentle heat.
0:09:33 > 0:09:35Three slices like that, straight onto the plate.
0:09:37 > 0:09:39Does look fantastic as well.
0:09:40 > 0:09:43- There you go, there's the chicory. - Beautiful.
0:09:44 > 0:09:47Orange and venison is just perfect...
0:09:48 > 0:09:50..together. One more piece.
0:09:52 > 0:09:54- Like that. - There's the sauce for you.
0:09:54 > 0:09:57That's reduced down, that's the liquid that we had reduced,
0:09:57 > 0:10:00added a little bit of butter to it, salt and pepper.
0:10:00 > 0:10:02Straight over the top.
0:10:02 > 0:10:05- That's it.- Looks delicious.
0:10:05 > 0:10:07Give us the name of that dish.
0:10:07 > 0:10:10So, that's the loin of venison cooked in a spice-infused
0:10:10 > 0:10:12salt crust, with caramelised chicory.
0:10:12 > 0:10:13Look at that, it looks brilliant.
0:10:17 > 0:10:21- This is what you have left over as well.- Yeah.- This little crust here.
0:10:22 > 0:10:24- Right.- Cor.
0:10:24 > 0:10:27- You get more. And of course, no need to season this, of course.- No. Wow.
0:10:27 > 0:10:30- Look at that.- Dive into that. - That's amazing.
0:10:30 > 0:10:33When you say it's spice infused, what have you got in there,
0:10:33 > 0:10:34in the salt?
0:10:34 > 0:10:38You've got salt, peppercorns, juniper berries, star anise
0:10:38 > 0:10:39and cinnamon.
0:10:39 > 0:10:44Mm. You get a big zing of spice there.
0:10:44 > 0:10:45- Nice, isn't it?- Mm.
0:10:45 > 0:10:48- Delicious.- Great way to cook it. There you go.
0:10:52 > 0:10:55A great autumnal dish there from Jun to start the show.
0:10:55 > 0:10:58Now, coming up, actor Tom Ellis enjoys a festive apple tart
0:10:58 > 0:11:02but first, Rick Stein's tasting the delights of the Spanish countryside.
0:11:06 > 0:11:09Pamplona is in neighbouring Navarre.
0:11:09 > 0:11:12It's much-loved by the Americans and the British, mainly because
0:11:12 > 0:11:15of the famous running of the bulls at the height of the summer.
0:11:15 > 0:11:19In the main square is the famous Cafe Iruna.
0:11:19 > 0:11:23Next to the Cafe Iruna is the equally famous Hotel La Perla.
0:11:23 > 0:11:26The head chef is Alex Mugica, who's reintroduced a menu
0:11:26 > 0:11:31from a famous former Pamplona restaurant of the '50s and '60s
0:11:31 > 0:11:35run by nine bourgeois sisters who regularly played host
0:11:35 > 0:11:38to people like Hemingway, Sinatra and even Franco.
0:11:38 > 0:11:41Their most popular dish was this.
0:11:41 > 0:11:44- So this is called rabo estofado. - Yes.
0:11:44 > 0:11:47It's a typical dish here in Pamplona.
0:11:47 > 0:11:50Every year, in the San Fermin holidays,
0:11:50 > 0:11:52all the people come here to eat this.
0:11:52 > 0:11:54- Really?- Yeah.
0:11:54 > 0:11:57What Alex does is to dust the individual pieces of oxtail
0:11:57 > 0:12:00in flour before frying them off in olive oil.
0:12:00 > 0:12:02At the height of the San Fermin,
0:12:02 > 0:12:06they'd be using the tails of the bulls killed in the ring.
0:12:06 > 0:12:09I can quite imagine Hemingway eating this.
0:12:10 > 0:12:14It doesn't take long for the oxtails to get a nice golden colour.
0:12:15 > 0:12:18He then takes them out and in another pan,
0:12:18 > 0:12:20he fries loads of garlic.
0:12:20 > 0:12:24I suppose there must have been about six or seven cloves roughly sliced.
0:12:25 > 0:12:28And then he adds onions, carrots and leeks.
0:12:30 > 0:12:33He softens the garlic, onions, carrots and leeks
0:12:33 > 0:12:38until they caramelise, and now he puts in brandy.
0:12:38 > 0:12:40That's quite a lot, at least a double.
0:12:40 > 0:12:43Now some wine. Navarre wine of course.
0:12:43 > 0:12:46And then he gives it a stir for a couple of minutes.
0:12:46 > 0:12:50This is important, because he has to cook out the raw alcohol.
0:12:50 > 0:12:53And once that's done, he returns the oxtails to the saucepan
0:12:53 > 0:12:57and then he puts in a really well-reduced beef stock.
0:12:57 > 0:13:02- Now we have to go very slowly, OK? - Yeah.- Very slow.
0:13:02 > 0:13:05Halfway through simmering the oxtails,
0:13:05 > 0:13:08he takes them out and blitzes those vegetables
0:13:08 > 0:13:12and all that lovely stock into a thick, silky gravy.
0:13:12 > 0:13:15This is the secret to the dish, of course.
0:13:15 > 0:13:18It's the enriched sauce, made richer with the juices from the meat
0:13:18 > 0:13:22and that wonderful stock and the wine and the brandy.
0:13:23 > 0:13:26It's now simmered for practically another hour
0:13:26 > 0:13:29and the colour gets darker and darker
0:13:29 > 0:13:31until it almost looks like chocolate.
0:13:31 > 0:13:33And then it's served.
0:13:33 > 0:13:36As dishes go, this is as butch as it gets!
0:13:36 > 0:13:39You can easily see Hemingway tucking into this.
0:13:42 > 0:13:44Ever eastwards.
0:13:44 > 0:13:47The sun is three times as hot now as it was in damp,
0:13:47 > 0:13:51rainy Galicia, where I started my journey over a fortnight ago.
0:13:51 > 0:13:55Navarre is blessed with an extremely fertile landscape.
0:13:55 > 0:13:59It has the damp west wind from where I've just come from,
0:13:59 > 0:14:01the protection of the Pyrenees to the north,
0:14:01 > 0:14:05and the warmth of the Mediterranean breezes coming from the east.
0:14:05 > 0:14:10To top it all, you've got the water from the mighty River Ebro,
0:14:10 > 0:14:14and that's why the region is known as the vegetable capital of Spain.
0:14:16 > 0:14:18The flat land of rich, alluvial soil
0:14:18 > 0:14:22has been chopped into small plots called huertas.
0:14:22 > 0:14:26Today, I'm meeting Florin and his wife Mercedes, vegetable-growers
0:14:26 > 0:14:30who supply some of the top chefs in the restaurants in Spain,
0:14:30 > 0:14:33chefs who really put Spain on the culinary map.
0:14:33 > 0:14:37- Artichokes.- Alcachofas.- What is it in Spanish?- Alcachofas.
0:14:37 > 0:14:39- Alcachofas?- Alcachofas.
0:14:39 > 0:14:41- These are beans. - Broad beans, I love them.
0:14:41 > 0:14:43Yes.
0:14:43 > 0:14:48Florin and Mercedes have the perfect dish to show off their selection
0:14:48 > 0:14:52of vegetables - a minestra, which is like a thick soup
0:14:52 > 0:14:54made entirely from young vegetables.
0:14:54 > 0:14:57There are runner beans, which take about 30 seconds to blanch.
0:14:57 > 0:15:01And Florin chops up some borage stalks.
0:15:01 > 0:15:04That's a new one. I've only had it in Pimm's!
0:15:04 > 0:15:06He then blanches those too.
0:15:06 > 0:15:10Next he shows me how he prepares the young, freshly picked artichokes.
0:15:10 > 0:15:12They're soft enough to be peeled
0:15:12 > 0:15:16and the flower part of the tip removed and then split in half.
0:15:16 > 0:15:19These artichokes we cook yesterday.
0:15:20 > 0:15:24Good Lord. How come they're sort of turquoise-green?
0:15:24 > 0:15:28- Just water and salt.- Water and salt?
0:15:28 > 0:15:31The water have to be 2,000 magnesium, is the word?
0:15:32 > 0:15:35- And more.- Erm...
0:15:35 > 0:15:37And the water from here have this...
0:15:37 > 0:15:41I don't think I can do a recipe for it!
0:15:43 > 0:15:46The asparagus will take about five minutes to soften,
0:15:46 > 0:15:49and Florin is ready to start the final part of the process.
0:15:49 > 0:15:54He's frying off onions, again, picked a minute ago from his huerta,
0:15:54 > 0:15:57along with some young, tender garlic stalks,
0:15:57 > 0:16:00and all, at that stage, straight out of the ground.
0:16:00 > 0:16:04Now he adds flour, because a minestra is quite thick.
0:16:04 > 0:16:06That will absorb some of the oil while it cooks out,
0:16:06 > 0:16:09and then for the stock.
0:16:09 > 0:16:12He uses a cup full of water from the asparagus
0:16:12 > 0:16:15and another from the electric soup.
0:16:15 > 0:16:18I mean, that is great.
0:16:18 > 0:16:22It looks a bit like something out of science fiction but that will
0:16:22 > 0:16:27give the finished minestra such a lovely green spring-like colour.
0:16:28 > 0:16:30Now he puts in the artichokes.
0:16:30 > 0:16:34The thing about this dish is, you use whatever is in season,
0:16:34 > 0:16:37when it's just at its tippy-top best.
0:16:37 > 0:16:39And I think it's a great thing to cook in an allotment,
0:16:39 > 0:16:41that is, if you get the weather.
0:16:42 > 0:16:45I like these baby broad beans, sweet and tender.
0:16:45 > 0:16:48They'll take seconds to soften.
0:16:48 > 0:16:50And now for the asparagus.
0:16:50 > 0:16:54The Spanish love their fat white asparagus.
0:16:54 > 0:16:56Look at that green now.
0:16:56 > 0:16:59Just the water? I just somehow can't believe it.
0:17:02 > 0:17:05Then more runner beans, one of my favourite vegetables,
0:17:05 > 0:17:06fresh and young.
0:17:06 > 0:17:11And lastly, tiny peas, which Florin calls the caviar of the land.
0:17:11 > 0:17:14It's lovely watching this in this allotment.
0:17:14 > 0:17:16Lovely cooking outdoors.
0:17:16 > 0:17:20It seems right you can go and pick the artichokes or the broad beans.
0:17:20 > 0:17:23You know, the queen of the vegetable, right?
0:17:23 > 0:17:25The king! King, I'm sorry.
0:17:26 > 0:17:29Well, he has long hair so maybe...
0:17:29 > 0:17:31THEY ALL LAUGH
0:17:33 > 0:17:37Well, it's time for lunch and that, I'm pleased to say,
0:17:37 > 0:17:40means a glass, or possibly two, of wine.
0:17:40 > 0:17:43Although not as famous as its neighbour Rioja, I think the
0:17:43 > 0:17:46wines here in the Navarre are just as good.
0:17:46 > 0:17:50You see what I mean about this dish? It is just like a thick soup.
0:17:50 > 0:17:54- Salute.- Salute.- Salute.
0:17:54 > 0:17:56- Cheers.- To Ricky.
0:17:56 > 0:17:59I hope to see you next time.
0:17:59 > 0:18:01You have your house here.
0:18:03 > 0:18:07Well, mi casa es su casa, that's if you're ever in Padstow.
0:18:13 > 0:18:17Great stuff there. Now, it's Stir-up Sunday this weekend, apparently.
0:18:17 > 0:18:19I'm not a huge fan of Christmas pudding
0:18:19 > 0:18:22but I thought I'd show you something else that you can make this Sunday
0:18:22 > 0:18:24and give you a little masterclass on it.
0:18:24 > 0:18:27It's a puff-pastry tartlet done with apple
0:18:27 > 0:18:30but you can make it tomorrow and freeze it.
0:18:30 > 0:18:31You can have that for Christmas Day
0:18:31 > 0:18:34- because it can be cooked from frozen.- I'm going to do it.
0:18:34 > 0:18:36It's one less thing to worry about.
0:18:36 > 0:18:39First thing we're going to do is we've got our puff pastry here.
0:18:39 > 0:18:40Now, the producer of this show said,
0:18:40 > 0:18:43could I make some puff pastry using a rough-puff pastry.
0:18:43 > 0:18:46We've got butter, flour, water, but obviously people will just go
0:18:46 > 0:18:48and buy some, which is...
0:18:48 > 0:18:52This is rough-puff pastry, but the most important bit of this is,
0:18:52 > 0:18:55it's got to be made with butter, all right.
0:18:55 > 0:18:58Now, I do keep going on to the show about butter but with pastry,
0:18:58 > 0:19:01it's so, so important, particularly with puff pastry,
0:19:01 > 0:19:03cos it's laminated.
0:19:03 > 0:19:07Basically, if you layer the butter and the flour together,
0:19:07 > 0:19:09that creates the layers.
0:19:09 > 0:19:12It's the butter that melts, creates the steam, trapped in between
0:19:12 > 0:19:15- the layers of puff pastry, hence the "puff" in puff pastry.- Wow.
0:19:15 > 0:19:18Rough-puff pastry is, the layers are actually mixed.
0:19:18 > 0:19:20You can see the pieces of butter in there.
0:19:20 > 0:19:23You don't get an even rise with this...
0:19:23 > 0:19:26as to forming the whole butter all at once.
0:19:26 > 0:19:28But what you can do, you can use this sort of pastry
0:19:28 > 0:19:30to make these little tartlets.
0:19:30 > 0:19:34What we're going to do is take these and just cut them out.
0:19:34 > 0:19:37Also, with these, you can re-use this pastry
0:19:37 > 0:19:39but just cut it nice and thin.
0:19:39 > 0:19:40That's the key to this one.
0:19:40 > 0:19:43You can actually re-use this as well.
0:19:44 > 0:19:47I'll put that to one side. And then we'll grab our tray.
0:19:47 > 0:19:50With puff pastry, with this tartlet in particular,
0:19:50 > 0:19:52you dock it with a knife not with a fork.
0:19:52 > 0:19:55You want bigger air holes in there to allow the steam
0:19:55 > 0:19:58in the centre to evaporate out
0:19:58 > 0:20:02and stop you getting a soggy bottom to the tart.
0:20:02 > 0:20:04That's the key to this one.
0:20:04 > 0:20:06What we're going to do is make the filling.
0:20:06 > 0:20:08This is the Christmassy sort of feel.
0:20:08 > 0:20:11You've got sultanas in there, we've got some brown sugar.
0:20:11 > 0:20:15We've got a mixture of spices, nutmeg and cinnamon, in there.
0:20:15 > 0:20:16And then we grab some butter.
0:20:16 > 0:20:19So not only have you got butter in the pastry,
0:20:19 > 0:20:23you've got butter in the filling in there.
0:20:23 > 0:20:25We just mix this together...
0:20:25 > 0:20:29And this creates just a nice sort of wintry spice base
0:20:29 > 0:20:31to our little tartlet.
0:20:31 > 0:20:34You can just sprinkle this on the top.
0:20:34 > 0:20:37Now this is where you could, like I said, you can make this tomorrow...
0:20:37 > 0:20:39..easily.
0:20:39 > 0:20:40You've got time to do it.
0:20:40 > 0:20:44You don't have to make ones as large as this, you can do smaller ones.
0:20:44 > 0:20:48And then we grab the apple. Now, these are Granny Smith apples.
0:20:48 > 0:20:52We slice these through and then slice them through.
0:20:54 > 0:20:58If you're wondering why I did that, that is not this in rehearsal.
0:20:58 > 0:21:01That is Christmas decorations yesterday.
0:21:01 > 0:21:05Can you believe it? It needs to come with a health warning.
0:21:05 > 0:21:06You love Christmas, don't you?
0:21:06 > 0:21:09I ripped all my knuckles off with Christmas decorations.
0:21:09 > 0:21:13It involved baubles, Christmas lights, a step ladder and my dog,
0:21:13 > 0:21:15who thought the bauble was an apple,
0:21:15 > 0:21:19who leapt, grabbed hold of the bauble, which spontaneously exploded
0:21:19 > 0:21:23in his mouth so not only did I have to do that, I had to go to the vet.
0:21:23 > 0:21:25As I fell off the step ladder and scraped my knuckles
0:21:25 > 0:21:28all the way down with lights hanging above my head.
0:21:28 > 0:21:30- Nice.- I love Christmas, it's great, yeah.
0:21:30 > 0:21:35But you can slice these, you see, like this, all the way around.
0:21:35 > 0:21:39This is where you can take the time. Now, I don't peel the apple.
0:21:39 > 0:21:43I think it adds to the texture as well as the presentation of it,
0:21:43 > 0:21:45like that.
0:21:45 > 0:21:48You could leave it like this, even with the butter on,
0:21:48 > 0:21:50and freeze them as you want.
0:21:50 > 0:21:53And just have those bases in the fridge, like this.
0:21:53 > 0:21:55What you do is, you take this,
0:21:55 > 0:21:57and this just holds the ice cream you serve it with.
0:21:57 > 0:22:00You can brush with a little bit of butter on there, over the top.
0:22:00 > 0:22:03Then all we do is we freeze it.
0:22:03 > 0:22:07So this can go in the freezer, as it is, straight in the freezer
0:22:07 > 0:22:10and then, when you want them for Christmas,
0:22:10 > 0:22:12take the whole lot out and they don't go brown.
0:22:12 > 0:22:14Chuck the whole lot in the oven, 12 minutes.
0:22:14 > 0:22:17We have got one in there, which is a little bit longer.
0:22:19 > 0:22:21We can just cook it from frozen, like that.
0:22:21 > 0:22:22So that's that one done.
0:22:22 > 0:22:25Now, first of all, I said congratulations on two hit shows.
0:22:25 > 0:22:26Mmm.
0:22:26 > 0:22:29It's not been a really easy ride for you in your career because you
0:22:29 > 0:22:33were, you know, we've seen you bits and pieces, you've had part roles.
0:22:33 > 0:22:36- Yeah.- You played the doctor in EastEnders.- Yeah, I did.
0:22:36 > 0:22:37Disappeared for a while
0:22:37 > 0:22:39but where did you go in between that?
0:22:39 > 0:22:41- You always wanted to be an actor, didn't you?- Yeah, I did.
0:22:41 > 0:22:45Well, yeah, I did always want to be an actor from about the age of 17
0:22:45 > 0:22:48and, um, I don't know, really, I kind of...
0:22:48 > 0:22:51- I was doing bits and pieces. - Right.
0:22:51 > 0:22:52Um...I don't know.
0:22:52 > 0:22:54I was always kind of working.
0:22:54 > 0:22:58I was making a living out of it but that sort of role eluded me
0:22:58 > 0:23:01- for a while.- Cos you did bits and pieces, you were alongside, you
0:23:01 > 0:23:04know, part roles with Heather Graham in films and bits and pieces.
0:23:04 > 0:23:06- Yeah, have you seen that film? - No, I've never seen that one.
0:23:06 > 0:23:08You're not on your own.
0:23:08 > 0:23:10LAUGHTER
0:23:10 > 0:23:11Did you see it?
0:23:11 > 0:23:14I saw it in the bargain bucket at Woolworths.
0:23:14 > 0:23:18Yeah, that's the thing, I've sort of made a living out of it,
0:23:18 > 0:23:20which you can do as an actor, you can do bits and pieces
0:23:20 > 0:23:23and people go, "I know you from somewhere."
0:23:23 > 0:23:25The weird thing was when I did EastEnders, I did it for six months,
0:23:25 > 0:23:28and people after that sort of knew me
0:23:28 > 0:23:31and something medically related to me and my face.
0:23:31 > 0:23:35- Right.- So people would stop me and go, "I know who you are.
0:23:35 > 0:23:38"You're, um, hang on, hang on. Holby." I would go, "No."
0:23:38 > 0:23:40And they'd go, "Oh, Casualty, then."
0:23:40 > 0:23:42And I would go, "No."
0:23:42 > 0:23:45I was the doctor in EastEnders for six months. "Oh, yeah!"
0:23:45 > 0:23:47But was there like something get in a show like that,
0:23:47 > 0:23:50does that put you on the map, for instance?
0:23:50 > 0:23:52Does that make it easier in terms of going for roles?
0:23:52 > 0:23:56- Obviously, you don't want to be in it too long, otherwise you get typecasted.- That's the thing.
0:23:56 > 0:23:59I mean, the reason why I only did it for six months was,
0:23:59 > 0:24:00I didn't want people to think of me
0:24:00 > 0:24:03as the doctor from EastEnders for the rest of my career.
0:24:03 > 0:24:05Yeah, it's a difficult one.
0:24:05 > 0:24:08If you go into a show like that, you get a lot more media attention.
0:24:08 > 0:24:13- Yeah.- I don't know whether, professionally, people think
0:24:13 > 0:24:14more of you, or whatever,
0:24:14 > 0:24:17but it brings you into the public conscious a bit more.
0:24:17 > 0:24:20To do that... Also, in your career, you've done serious roles
0:24:20 > 0:24:23as well, but comedy has always been part of your career,
0:24:23 > 0:24:26- in some form or another. - I have always loved doing comedy.
0:24:26 > 0:24:29Weirdly, the first job I ever got, from drama school,
0:24:29 > 0:24:31was a guest on a thing called Kiss Me Kate,
0:24:31 > 0:24:33- it was an old sitcom with Caroline Quentin.- Right.
0:24:33 > 0:24:36Um, and yeah, it's something that I have always enjoyed doing.
0:24:36 > 0:24:39I enjoy having a laugh in real life, making people laugh.
0:24:39 > 0:24:41Because we have seen you on Miranda, of course.
0:24:41 > 0:24:43Yeah, a chef, weirdly.
0:24:43 > 0:24:46We have seen you on Miranda but the big thing that you are doing
0:24:46 > 0:24:48now as well, at the moment, is... Tell us about Crickley Hall,
0:24:48 > 0:24:50because this is the new drama.
0:24:50 > 0:24:53You have to say, the BBC can only do this right
0:24:53 > 0:24:57because it's fantastic - fantastic script, great acting, as well.
0:24:57 > 0:25:02The basis of it is, it's taken from a successful novel by James Herbert,
0:25:02 > 0:25:05which means in place, already, we have got a fantastic story.
0:25:06 > 0:25:10The difficulty was translating that on to screen and being able
0:25:10 > 0:25:14to do what we could do without doing a disservice to the novel.
0:25:14 > 0:25:17There is bits in the novel we just couldn't put in
0:25:17 > 0:25:19because it is a very, very dark piece of writing.
0:25:19 > 0:25:21But it's quite difficult to get it dark
0:25:21 > 0:25:24and also to put it out on air at that particular time.
0:25:24 > 0:25:26It is... I've seen the first one.
0:25:26 > 0:25:28It is scary, though, isn't it?
0:25:28 > 0:25:30It is scary.
0:25:30 > 0:25:33It is scary and the subject matter, you know, is not nice,
0:25:33 > 0:25:38- it's not pleasant.- Cos it starts off, unfortunately, both yourself
0:25:38 > 0:25:41and the character that your wife plays... Suranne Jones.
0:25:41 > 0:25:44- Suranne Jones plays Eve, yeah. - Your son goes missing.- Yeah.
0:25:44 > 0:25:48Then basically a year anniversary later, you then go...
0:25:48 > 0:25:51- you booked this holiday.- I get a job... No, it's not a holiday.
0:25:51 > 0:25:52I get a job offered up north
0:25:52 > 0:25:55and I think it's possibly a good time to help the family
0:25:55 > 0:25:58move on in the healing process, to take them
0:25:58 > 0:26:01away from where we have been living for the last year.
0:26:01 > 0:26:05So we go to stay... I go to take this job and the place that
0:26:05 > 0:26:08we end up staying is this house called Crickley Hall.
0:26:08 > 0:26:11It becomes quite apparent very early on that this place has got
0:26:11 > 0:26:14a very dark history.
0:26:14 > 0:26:17The interesting thing about it as a piece of drama is it is
0:26:17 > 0:26:20told in these two parallel narratives. There is one in 1943
0:26:20 > 0:26:23and there is the present-day story that we're in.
0:26:23 > 0:26:27It sort of flits between the action between '43 and present day.
0:26:27 > 0:26:29- It sounds complicated but it's actually easy to follow.- Yeah.
0:26:29 > 0:26:32No, it is. I think, again, that's a credit to Joe.
0:26:32 > 0:26:34Because in the novel...
0:26:34 > 0:26:37- Has that broken up? - Yeah, it's me, made a mistake.
0:26:37 > 0:26:39- Oh, don't worry.- Don't worry, it's Christmas.
0:26:39 > 0:26:41- It all goes down the same way. - Carry on.
0:26:41 > 0:26:45Yeah, in the novel, these are just kind of like little, brief
0:26:45 > 0:26:49flashbacks that were alluded to, but what Joe has managed to do was
0:26:49 > 0:26:52because he was given three episodes, rather than a one-off film,
0:26:52 > 0:26:56he was able to explore that story in '43.
0:26:56 > 0:26:58I think it really adds another dimension to the whole piece.
0:26:58 > 0:27:01It certainly does and that makes it even more dark than
0:27:01 > 0:27:02- what it is normally.- Absolutely.
0:27:02 > 0:27:05And you were very kind to me about it this morning.
0:27:05 > 0:27:08Thank you, very much. And even kinder now with this in front of me!
0:27:08 > 0:27:10We have got sort of wintry spices with the apple
0:27:10 > 0:27:12and everything else with the ice cream.
0:27:12 > 0:27:14It is everything that people love - apple, ice cream,
0:27:14 > 0:27:18winter spices, toffee sort of sauce to go with it.
0:27:18 > 0:27:21- That is a mouthful of Christmas. - As good as Christmas pudding?
0:27:21 > 0:27:24- Better, I hate Christmas pudding. - That's two of you!
0:27:24 > 0:27:26- What is the point of Christmas pudding?- Don't look at me!
0:27:26 > 0:27:28You eat the heaviest meal you have eaten all year and then,
0:27:28 > 0:27:32"I know what I'll do, I'll have the heaviest pudding ever invented afterwards."
0:27:36 > 0:27:38So whether it is Christmas pudding,
0:27:38 > 0:27:41Christmas cake or James's apple tarts, why not give one of them
0:27:41 > 0:27:44a whirl for Stir-up Sunday? After the show, of course!
0:27:44 > 0:27:48There is still plenty to come on today's Saturday Kitchen Best Bites
0:27:48 > 0:27:50but first it's over to Glynn Purnell,
0:27:50 > 0:27:52who is not giving lamb the elbow.
0:27:52 > 0:27:53Lamb on the menu.
0:27:53 > 0:27:56Lamb - is it shoulder, is it ankle, what is it?
0:27:56 > 0:27:58Well, basically, I think it is an elbow.
0:27:58 > 0:28:01I know sheep haven't got arms. I know.
0:28:01 > 0:28:02Well, they kind of have.
0:28:02 > 0:28:04It is the front shoulder. I always visualise them.
0:28:04 > 0:28:07When you see them in the butcher's, they are always hanging like this.
0:28:07 > 0:28:09- Right.- So I always think it looks like an elbow.
0:28:09 > 0:28:11That is what we are going to call it.
0:28:11 > 0:28:14What are you going to do with it, are you going to braise it first?
0:28:14 > 0:28:16I'm going to braise it down.
0:28:16 > 0:28:19- If you crack on with a bit of chopped veg, a bit of mirepoix.- OK.
0:28:19 > 0:28:24- Again, this is a fantastic dish that is perfect for the season.- Yeah.
0:28:24 > 0:28:26Sort of like a real warmer.
0:28:26 > 0:28:29Now this is different to what I've seen you cook before on the show.
0:28:29 > 0:28:33You're very into the Michelin-starred refined food.
0:28:33 > 0:28:36This is much more brasserie, sort of thing.
0:28:36 > 0:28:39- Yeah, this is a dish that is on at the bistro at the moment.- Yeah.
0:28:39 > 0:28:43Which has been slightly changed from the Asquith's.
0:28:43 > 0:28:47I've still got the cocktail bar but now I've got the bistro.
0:28:47 > 0:28:49So it is sort of like the cooking I do at home, really.
0:28:49 > 0:28:53Sort of quite hearty, nice sort of sized portions.
0:28:53 > 0:28:55Cos this cocktail bar that you have,
0:28:55 > 0:28:57you do some pretty unusual cocktails.
0:28:57 > 0:29:01We do. Actually, we do a roast lamb cocktail, which is nice.
0:29:01 > 0:29:06We fat wash rum with lamb fat, and we do like a Sunday dinner.
0:29:07 > 0:29:09Yeah, a fat wash. Explain fat washing.
0:29:09 > 0:29:12For fat wash, you bring up the temperature of the alcohol
0:29:12 > 0:29:14with the fat and then you set it.
0:29:14 > 0:29:16You do that a couple of times.
0:29:16 > 0:29:18- I'm happy with that.- Yeah.
0:29:18 > 0:29:22In the past, we have done, like, a duck one with Cointreau.
0:29:22 > 0:29:23Um...
0:29:23 > 0:29:26You know, it's a little bit unusual but it's challenging
0:29:26 > 0:29:28but also, it's a talking point.
0:29:28 > 0:29:30- It's something a little bit different, yeah.- Yeah.
0:29:30 > 0:29:33It tastes good, too, I've tried it.
0:29:33 > 0:29:34Yeah, yeah...
0:29:34 > 0:29:37That's on at the bistro. This is dish is on at the bistro.
0:29:37 > 0:29:41I wanted to showcase some classic cooking, really.
0:29:41 > 0:29:43Right.
0:29:43 > 0:29:44So if we brown these off.
0:29:44 > 0:29:46- Like that.- Yeah.
0:29:48 > 0:29:51So the secret is to get some colour on this, that's the main thing, yes?
0:29:51 > 0:29:52Get some colour on them.
0:29:52 > 0:29:55Now, most people looking at a piece like that would use the lamb shanks,
0:29:55 > 0:29:58as well, which used to be one of those things
0:29:58 > 0:29:59that you almost gave away.
0:29:59 > 0:30:02- Exactly.- 15, 20 years ago?- Yeah.
0:30:02 > 0:30:03You couldn't really get rid of 'em.
0:30:03 > 0:30:05I think this one is slightly cheaper than shank
0:30:05 > 0:30:09- because no-one knows it's an elbow. - Yes, you're right.
0:30:09 > 0:30:12I can't wait to order 15 elbows of lamb.
0:30:12 > 0:30:15It's from the shoulder, that's what we reckon.
0:30:15 > 0:30:17It's from the shoulder, so you could do the same dish
0:30:17 > 0:30:19- with a whole shoulder.- Right.
0:30:19 > 0:30:22Or the shank.
0:30:22 > 0:30:24We basically...
0:30:24 > 0:30:26..we are going to do a little red lentil stew, as well,
0:30:26 > 0:30:28with a little bit of ras el hanout.
0:30:30 > 0:30:33You want me to get that on, as well, don't you?
0:30:33 > 0:30:35- If you get that on.- I'll be dicing the...- Dice carrots for me.
0:30:35 > 0:30:37Yeah. OK.
0:30:37 > 0:30:39So colouring the lamb does two things -
0:30:39 > 0:30:43not only to add flavour but it also gives the stew a bit of colour.
0:30:43 > 0:30:45- That's the key to it. - Exactly, the colour of the sauce.
0:30:45 > 0:30:47We are going to cook the lentils in the lamb sauce.
0:30:47 > 0:30:49We are going to take the lamb out.
0:30:49 > 0:30:51While that is sort of relaxing,
0:30:51 > 0:30:53we're going to use the cooking liquor
0:30:53 > 0:30:55- to cook the actual lentils.- Right.
0:30:55 > 0:30:57So we've got a full-on 100% lamb flavour.
0:30:57 > 0:31:01Really hearty, no waste and it makes for a flavourful gravy,
0:31:01 > 0:31:04- also as a carbohydrate on the plate. - OK.
0:31:04 > 0:31:07So we've got the ras el hanout here, which is a...
0:31:07 > 0:31:10Tell us about ras el hanout. It's that sort of Moroccan spice.
0:31:10 > 0:31:13It's a Moroccan spice. It's quite common to go with lamb.
0:31:13 > 0:31:15We have it in lamb tagine.
0:31:15 > 0:31:18- But it is a mixture of spices, isn't it, really?- That's right.
0:31:18 > 0:31:22- Yeah.- It's got rose petals and all sorts in there.
0:31:22 > 0:31:24If used as it is, it's perfect.
0:31:24 > 0:31:26We'll chop that.
0:31:26 > 0:31:29When you said Adam was multi-talented,
0:31:29 > 0:31:31you forgot to say he was proper smoking, as well.
0:31:31 > 0:31:34What a treat for the audience at home.
0:31:34 > 0:31:36Three of the most best-looking geezers in the studio.
0:31:36 > 0:31:38Yeah? What do you reckon, James?
0:31:38 > 0:31:40- And you.- And me.
0:31:40 > 0:31:42I didn't want to say that.
0:31:42 > 0:31:45My mum will phone in, you know that.
0:31:45 > 0:31:49She'll phone in. Funnily enough, my wife thinks Adam's amazing
0:31:49 > 0:31:53but also my wife thinks Sat smells the best of all the chefs
0:31:53 > 0:31:55she's ever met. He smells the nicest.
0:31:55 > 0:31:59She always says it to me. "Why don't you smell like Sat?"
0:31:59 > 0:32:01So now we've got the wine in.
0:32:01 > 0:32:03It's proper easy cooking.
0:32:03 > 0:32:08- So wine and stock.- Wine and stock, ras el hanout, vegetables, all in.
0:32:08 > 0:32:09It's that easy.
0:32:09 > 0:32:11The stock you're using there,
0:32:11 > 0:32:13it's quite difficult to get lamb stock nowadays.
0:32:13 > 0:32:16- Chicken stock would do?- Chicken stock's fine, veg stock is fine.
0:32:16 > 0:32:18- Because it's cooking on the bone. - Yeah.
0:32:18 > 0:32:21You will get that massive lamb flavour, anyway.
0:32:21 > 0:32:22So put that in the oven.
0:32:22 > 0:32:24A bit of seasoning in there.
0:32:24 > 0:32:27So that will cook for about 2½ to 3 hours.
0:32:27 > 0:32:30Turn it down and cook it for four hours, a lot lower, if you want.
0:32:30 > 0:32:32Go, take the dog for a walk, have a couple of pints
0:32:32 > 0:32:35- and come back and it's ready to go. - I'm assuming, if you use the
0:32:35 > 0:32:38shoulder, you'd cook it a little bit longer, maybe a whole piece.
0:32:38 > 0:32:39If you want to do a slightly bigger piece,
0:32:39 > 0:32:42you can slow-roast a joint and use the lentils
0:32:42 > 0:32:44and make a sauce after.
0:32:44 > 0:32:47So this is one, obviously, we've cooked before.
0:32:47 > 0:32:50Just bring that over so you can actually see inside there.
0:32:50 > 0:32:52It looks delicious.
0:32:52 > 0:32:54And smells fantastic, too.
0:32:54 > 0:32:56You've got a bit of rosemary in there
0:32:56 > 0:32:58- and then you're going to use the liquor for this.- Yeah.
0:32:58 > 0:33:00Basically, we've blanched...
0:33:00 > 0:33:02- Basically boiled the lentils up to the boil...- OK.
0:33:02 > 0:33:04- ..taken them off, washed them off...- Right.
0:33:04 > 0:33:06..so the lentils are sort of part cooked.
0:33:06 > 0:33:08And then we're going to push on with that.
0:33:08 > 0:33:09So...
0:33:11 > 0:33:12Right, and you want me to do this...
0:33:12 > 0:33:15Little bit of chopped parsley for the lentils.
0:33:15 > 0:33:18Now the lentils, you know, you use them quite a lot in your cooking...
0:33:18 > 0:33:20I remember being up there, to your restaurant, you use them
0:33:20 > 0:33:22with monkfish as well, in a lot of dishes.
0:33:22 > 0:33:25Is that cos you like the Asian flavours up there?
0:33:25 > 0:33:27Definitely, and also, I like the texture of them,
0:33:27 > 0:33:29cos they start breaking down like a puree,
0:33:29 > 0:33:31whereas sometimes you have puy lentils,
0:33:31 > 0:33:34people don't cook them all the way. I find them a little bit too...
0:33:34 > 0:33:36I think that's why people are put off with lentils,
0:33:36 > 0:33:38- they don't cook them enough.- Yeah. So if you put in...
0:33:38 > 0:33:41- We put our red lentils in... - Using tinned lentils as well, you can use.
0:33:41 > 0:33:43You could do, yeah, definitely.
0:33:43 > 0:33:45Or you could do it with white beans, or with butter beans.
0:33:45 > 0:33:46You could do...
0:33:46 > 0:33:50We just basically want to use the cooking liquor from the, er...
0:33:50 > 0:33:52from the lamb. Like so.
0:33:54 > 0:33:56- Now...- You mentioned if people want to go to your restaurant
0:33:56 > 0:33:58that you're up at The Good Food Show at the end of the month.
0:33:58 > 0:34:01- Yes, we are, yeah...- On stage...
0:34:01 > 0:34:05- With yourself, I think.- I think so, I'll be there, yeah, absolutely.
0:34:05 > 0:34:07Yeah, we're doing that and...
0:34:07 > 0:34:10It's always great, The Good Food Show...
0:34:10 > 0:34:13It just comes to Christmas, everyone's getting all excited,
0:34:13 > 0:34:17Christmassy, everyone's thinking about how they're going to cook this and cook that.
0:34:17 > 0:34:20Obviously, the most question you get asked is, how do you cook a turkey?
0:34:20 > 0:34:22Every time, it's like, you know...
0:34:22 > 0:34:25People ask me about sprouts but I can't stand them,
0:34:25 > 0:34:28- so I don't comment.- See, Adam, we have a stage, as well.- Yes.
0:34:28 > 0:34:30All it is is a stage in a shed. A big shed, but it's a stage.
0:34:30 > 0:34:33It's a massive shed, it's called Birmingham.
0:34:33 > 0:34:34LAUGHTER
0:34:34 > 0:34:35No, it's not.
0:34:35 > 0:34:38It's strange, isn't it, James? Come on, it used to be...
0:34:38 > 0:34:41Well... It used to be full of people like me.
0:34:41 > 0:34:43I tell you what, Birmingham has changed an awful lot.
0:34:43 > 0:34:45- Yeah, it has.- Incredible, yeah.
0:34:45 > 0:34:47I was walking through the German market yesterday,
0:34:47 > 0:34:50it arrived yesterday, it seems a bit early, but you can't help but...
0:34:50 > 0:34:53smile, the gluhwein, that sort of stuff, it transports Birmingham
0:34:53 > 0:34:57- into a winter wonderland.- Yeah. - If you'd said that 15 years ago, I wouldn't have believed you.
0:34:57 > 0:35:00So it really, really changed, and obviously me
0:35:00 > 0:35:02being the Prince of Birmingham...
0:35:02 > 0:35:03LAUGHTER
0:35:03 > 0:35:05The Prince of Birmingham?
0:35:05 > 0:35:07- Well, nobody else will have me! - Right, OK.- So...
0:35:07 > 0:35:09Can we explain what's going on here?
0:35:09 > 0:35:12OK, so we've got the lamb, that's cooked, ready to go.
0:35:12 > 0:35:15It's all glazed up nice, the lentils are now coming down,
0:35:15 > 0:35:18- with the carrots, er, a little bit more ras el hanout there.- Yeah.
0:35:18 > 0:35:21With the carrots, the celery, little bit of garlic,
0:35:21 > 0:35:23lentils in there, chopped parsley.
0:35:23 > 0:35:26- Yeah.- We've got ourselves like a really nice...
0:35:26 > 0:35:28Like coarse stew.
0:35:28 > 0:35:30Now, you've taken the juice out of this lamb here.
0:35:30 > 0:35:33- Yeah, which is here. - And you're using that.
0:35:33 > 0:35:35Yeah, so we're just going to reduce that down
0:35:35 > 0:35:36so we get a nice sort of consistency.
0:35:36 > 0:35:39In here, we've got the shallots, which have been...
0:35:39 > 0:35:43..with vinegar, anchovies, capers, a little bit of parsley.
0:35:43 > 0:35:46- Have you seasoned that, James? - No, not yet.- I can season that.
0:35:46 > 0:35:49- Little bit of salt.- I suppose it cuts through the fattiness, as well.
0:35:49 > 0:35:51Yeah, most definitely, most definitely, so...
0:35:51 > 0:35:55- OK.- OK?- We're ready to start, ready to go.
0:35:55 > 0:35:58You can do the ceremony, as I like to, erm...
0:35:58 > 0:36:01- Oh, right, you do that at the end.- You do that at the end.
0:36:01 > 0:36:03- We do it at the restaurant, as well.- Do you want me to...?
0:36:03 > 0:36:05- You do that. - And then you can do your...
0:36:05 > 0:36:08- Give it a bit of garnish at the end.- Right.
0:36:08 > 0:36:10We're going to put on his plate here,
0:36:10 > 0:36:11so we're going to start dressing. So...
0:36:11 > 0:36:15You could put a bit of smoked bacon in there if you wanted. Or, erm...
0:36:16 > 0:36:18Right.
0:36:18 > 0:36:19Touch more seasoning.
0:36:19 > 0:36:21A little squeeze of lemon in there, if you wanted to.
0:36:26 > 0:36:29- Sounds good. Even those lentils on their own, lovely.- Beautiful.- Yeah.
0:36:29 > 0:36:32- Just like, erm...- Put more liquid in it, you've got a soup.
0:36:32 > 0:36:34- Looks lovely.- Exactly.
0:36:34 > 0:36:37You know, it's really sort of like, we're in the middle of autumn...
0:36:37 > 0:36:41It's a proper winter, autumn-winter warmer.
0:36:41 > 0:36:43- You know...- And then this is the final bit.
0:36:43 > 0:36:45This is when we set the studio on fire.
0:36:47 > 0:36:49Little bit of...
0:36:51 > 0:36:54- Ready?- Just a little bit of that lamb liquor...
0:36:54 > 0:36:56This is where you tell us what the name of the dish is.
0:36:56 > 0:36:59This is elbow of lamb with red lentil stew,
0:36:59 > 0:37:02parsley and anchovy salad.
0:37:02 > 0:37:04- With...- You do that at the end, then, I take it?
0:37:04 > 0:37:06At the end, nice little smouldering smell,
0:37:06 > 0:37:09- we set the studio on fire... - That's what it is.- Brilliant.
0:37:09 > 0:37:11- Let's go.- Look at that. Leave it there?
0:37:11 > 0:37:13Easy as that.
0:37:17 > 0:37:19He was wandering off with it.
0:37:19 > 0:37:21It's great, that, though, isn't it?
0:37:21 > 0:37:23Look at it at the end.
0:37:23 > 0:37:24- This is fantastic.- There you go.
0:37:24 > 0:37:27The whole... It just smells of rosemary.
0:37:27 > 0:37:29- Dive into that, tell us what you think...- The perfect breakfast.
0:37:29 > 0:37:32- On top of the barbecue. - Barbecue thing, but it's...
0:37:32 > 0:37:35It's a great way to smell the restaurant and everything else.
0:37:35 > 0:37:37Definitely, just perfumes the studio, beautiful.
0:37:37 > 0:37:40Adds a bit of theatre to it, as well.
0:37:40 > 0:37:42Dive in, dive in. Don't...
0:37:42 > 0:37:45- Literally dive in?- Yeah, yeah, dive in with a case of lamb, as well.
0:37:45 > 0:37:48If you eat all that, you'll be rolling that...
0:37:48 > 0:37:49THEY LAUGH Yeah!
0:37:49 > 0:37:51I think, erm...
0:37:51 > 0:37:54Lamb shanks, if you're going to buy them slightly smaller...
0:37:54 > 0:37:57You can probably serve that for two, actually, break it down,
0:37:57 > 0:38:00- flake it at the table. - Good?- I love lamb, too. And that's really good.
0:38:00 > 0:38:02The ras el hanout, I think works with the lentils, as well.
0:38:07 > 0:38:09The self-titled Prince of Birmingham
0:38:09 > 0:38:11there with a wonderful winter warmer.
0:38:11 > 0:38:14Now it's over to Keith Floyd, who's wandering around Wales.
0:38:16 > 0:38:20And I saw in the turning so clearly A child's forgotten mornings
0:38:20 > 0:38:23When he walked with his mother Through the parables of sunlight
0:38:23 > 0:38:26And the legends of green chapels.
0:38:26 > 0:38:27That was Dylan Thomas.
0:38:27 > 0:38:31You see, it's easy to become so quickly influenced
0:38:31 > 0:38:33by this old, strange land.
0:38:33 > 0:38:36But without being bogged down by history, by poetry,
0:38:36 > 0:38:40or a 27-year crash course in Welsh mythology,
0:38:40 > 0:38:43it's very hard to sum up the enchantment of this place
0:38:43 > 0:38:46in a few seconds but, here, you can feel it.
0:38:46 > 0:38:50I was walking on the beach with my old chum Colin Pressdee.
0:38:50 > 0:38:52He's a kind of a professional beach bum, if you like.
0:38:52 > 0:38:55I mean, well brought up, well educated,
0:38:55 > 0:38:59but his days of happiness are strolling along the Mumbles coast,
0:38:59 > 0:39:03under the black clouds, looking for winkles, looking for cockles,
0:39:03 > 0:39:06digging for crabs and enjoying himself.
0:39:06 > 0:39:08WELSH CHORAL SINGING
0:39:11 > 0:39:13They seem to be about right. Are they about right, Colin?
0:39:13 > 0:39:16Yes, they're coming to the boil nicely. Looking rather good.
0:39:16 > 0:39:18Let me just try one there, because...
0:39:18 > 0:39:21Tell me what have you done with these little winkles in here?
0:39:21 > 0:39:24Well, they're boiled in a really good court-bouillon
0:39:24 > 0:39:26with plenty of flavour,
0:39:26 > 0:39:28onions, carrots, celery, the standard three,
0:39:28 > 0:39:31but I've put fresh lovage from the garden
0:39:31 > 0:39:33and a few other fresh herbs, bay leaves, plenty of salt
0:39:33 > 0:39:36and pepper, to really give them a good flavour.
0:39:36 > 0:39:39If you can, even boil them in sea water...
0:39:39 > 0:39:41- Would that not be too salty? - No, no.
0:39:41 > 0:39:44I will say that the water for winkles should be as salty
0:39:44 > 0:39:46as the sea. Mm.
0:39:46 > 0:39:48- And they are jolly good, too. - They are, absolutely splendid.
0:39:48 > 0:39:51Listen, we've got a lot of problems here, in the ebb tide,
0:39:51 > 0:39:53that song, I'd love to sing it, don't know the words,
0:39:53 > 0:39:56the tide's rushing in, the table is sinking in the sand,
0:39:56 > 0:39:58and I have to cook something really brilliant.
0:39:58 > 0:40:00As you can see, we've been collecting cockles
0:40:00 > 0:40:02and mussels and all that kind of stuff, so I thought I'd make
0:40:02 > 0:40:06a brilliant cockle and mussel chowder, a soup of potatoes,
0:40:06 > 0:40:09onions, carrots and things that you can pick up...
0:40:09 > 0:40:12By the way, do you mind if we let people know
0:40:12 > 0:40:15that you pick up things from this beach? I mean, are you afraid that hordes of,
0:40:15 > 0:40:19the dreaded Perfidious Albion will descend on your lovely Welsh coast
0:40:19 > 0:40:21and rape it clean of the...?
0:40:21 > 0:40:24Well, this is always the worry, but the great thing is, the beaches
0:40:24 > 0:40:27here have got abundant supplies of cockles, mussels, winkles.
0:40:27 > 0:40:30I'd be a bit more secretive about showing you too many
0:40:30 > 0:40:32of the lobster holes, or where we catch the bass,
0:40:32 > 0:40:35but cockles, mussels, winkles, there are plenty of them and they're good.
0:40:35 > 0:40:39Rabbit on a bit, these Welsh people, don't they? Anyway, usual business, Richard here.
0:40:39 > 0:40:42Quick spin round the ingredients, close-up right down here on your right, first of all,
0:40:42 > 0:40:47finely chopped carrots, onions, potatoes, cubed rather like that.
0:40:47 > 0:40:50Across to your left a bit, camera left, we call it,
0:40:50 > 0:40:52cockles and mussels, which we... Back up to me, please.
0:40:52 > 0:40:56..we've already boiled in a little water
0:40:56 > 0:40:59and kept that water to one side, and we've shelled
0:40:59 > 0:41:02the cockles and mussels down over here, so they're like that.
0:41:02 > 0:41:04Totally fresh cockles and mussels, OK?
0:41:04 > 0:41:07The next thing we did, back up to me again, please,
0:41:07 > 0:41:10don't linger too long, into this pot, we put some butter,
0:41:10 > 0:41:13we melted the butter, we put the chopped onions,
0:41:13 > 0:41:15the chopped carrots, let them soften.
0:41:15 > 0:41:18Then we added the stock from the mussels and the cockles,
0:41:18 > 0:41:21pay attention, cos I want to ask questions afterwards,
0:41:21 > 0:41:23then we added the potatoes, let them simmer for about 20 minutes
0:41:23 > 0:41:25till they were soft and delicious.
0:41:25 > 0:41:27Then we go on to our next phase,
0:41:27 > 0:41:31which is very simply to add...
0:41:31 > 0:41:32..some cockles, OK?
0:41:32 > 0:41:35A few spoonfuls of these beautiful fresh cockles.
0:41:35 > 0:41:38A few of the mussels, as well.
0:41:38 > 0:41:40I've done that the wrong way round, you see?
0:41:40 > 0:41:42I hope you're all paying attention there.
0:41:42 > 0:41:45And then we add a drop of milk.
0:41:45 > 0:41:47And it isn't easy, doing these things...
0:41:47 > 0:41:50Richard, thank you. Not easy doing these things on the coach.
0:41:50 > 0:41:53It's not the coach, is it? The day we went to Bangor.
0:41:53 > 0:41:56You know, on the coach, we were doing all of that, the wind's high
0:41:56 > 0:41:59and the weather's coming in, the table's sinking,
0:41:59 > 0:42:02you know, it's very difficult to do, so we now put some milk in.
0:42:02 > 0:42:04OK? Milk, like that.
0:42:05 > 0:42:08Some lovely fresh thyme...
0:42:08 > 0:42:10goes into the pot.
0:42:10 > 0:42:12Some fresh marjoram goes into the pot.
0:42:12 > 0:42:15My old chum here, Colin, is chopping some parsley,
0:42:15 > 0:42:18that goes into the pot. We'll add a few little chives, as well.
0:42:18 > 0:42:20And this is, don't forget,
0:42:20 > 0:42:22something you can all do, not exactly at home,
0:42:22 > 0:42:24- but on your merry hols. - HE LAUGHS
0:42:24 > 0:42:28On the beach. Remember that awful novel? Something terrible comes out of the sky and blows everybody up.
0:42:28 > 0:42:30Anyway, that goes on,
0:42:30 > 0:42:33just one last quick, lingering look at that, Richard.
0:42:33 > 0:42:36That goes on for about 20 minutes and we're going to go
0:42:36 > 0:42:39and catch some bass, or try to do something like that.
0:42:39 > 0:42:42- Maybe even catch a lobster. Shall we go and do that? - Let's go and have a try.
0:42:42 > 0:42:45- Let's spin off into the sunset, over the, erm, over the rocky shores.- Right.
0:42:47 > 0:42:48GENTLE MUSIC PLAYS
0:43:07 > 0:43:10The sun isn't the only thing that's sinking in the west today.
0:43:10 > 0:43:12The table has all but disappeared.
0:43:12 > 0:43:15But it doesn't matter, because our soup, I think, is ready.
0:43:15 > 0:43:18- What I'd like to do...- Looks good. - It looks good, doesn't it?
0:43:18 > 0:43:22Looks OK, it's bubbled up nicely. I don't know if you want to see that really close, Richard.
0:43:22 > 0:43:25I've taken a lot of trouble, under very difficult circumstances, OK?
0:43:25 > 0:43:28My finished soup for the punters, please. OK.
0:43:28 > 0:43:29But this is spectacular, isn't it?
0:43:29 > 0:43:32I mean, this has cost us nothing to make, apart from
0:43:32 > 0:43:35a few potatoes, a drop of milk, a bit of onion and stuff like that.
0:43:35 > 0:43:40- The rest we have pillaged... - From the sea.- From the sea, indeed.
0:43:40 > 0:43:43- Here it is. - From the seashore itself.
0:43:43 > 0:43:44Tell me about this soup now.
0:43:47 > 0:43:48Mm.
0:43:48 > 0:43:50As I would say, "Le gue de la mer."
0:43:50 > 0:43:53The flavour of the sea, the French would go mad over it,
0:43:53 > 0:43:56and here it is, it's all on our very shores here.
0:43:56 > 0:43:58You don't have to go to France, it's here.
0:43:58 > 0:44:00THUNDER RUMBLES All on the shores of Wales.
0:44:00 > 0:44:03And beautifully cooked, I must compliment you.
0:44:03 > 0:44:06Wonderful, the flavour, I love this style of soup,
0:44:06 > 0:44:09I think it's something which really does give
0:44:09 > 0:44:11that wonderful flavour of the sea.
0:44:11 > 0:44:14- As natural as it could be. - A big problem we have... There's the thunder again.
0:44:14 > 0:44:17One of the big problems we have is, they can't taste this.
0:44:17 > 0:44:20You lot can't taste it. Try to explain.
0:44:20 > 0:44:23Imagine you're a wine critic or something like that.
0:44:23 > 0:44:27Well, the colour is superb.
0:44:27 > 0:44:29The colour is superb. Look at that. The mixture of colours.
0:44:29 > 0:44:32The colour of the cockles, the mussels,
0:44:32 > 0:44:35the chives and the milk and those little dots of butter on top.
0:44:35 > 0:44:37And then...
0:44:37 > 0:44:40Just the aroma, the aroma is of the sea.
0:44:40 > 0:44:42That wonderful flavour of cockles
0:44:42 > 0:44:44and mussels and the herbs, all mixed together.
0:44:44 > 0:44:46Is this Wales on a plate?
0:44:46 > 0:44:49This is, to me, what it's all about, because this is the seashore.
0:44:49 > 0:44:52I was brought up on the seashore, and I love it.
0:44:52 > 0:44:54And this is the flavour of the seashore.
0:44:54 > 0:44:55The French would go mad over this.
0:44:55 > 0:44:58Do you want to go back to work tonight? Or shall we go and do something else?
0:44:58 > 0:45:01I think we'll go and do something else, yes. Yes, who wants to work?
0:45:01 > 0:45:04Work is a very, very hard thing to do,
0:45:04 > 0:45:06when you can enjoy something like this for nothing.
0:45:06 > 0:45:08Here it is on the seashore. Just here.
0:45:08 > 0:45:11There we are, Bill and Ben, the Flowerpot Men, on the coast,
0:45:11 > 0:45:13from Swansea, goodnight.
0:45:13 > 0:45:16Not really goodnight, cos we're going back in a second.
0:45:16 > 0:45:17FLOYD LAUGHS
0:45:17 > 0:45:20These programs ought to be renamed Gullible's Travels.
0:45:20 > 0:45:22I keep meeting fishermen who shoot me a line.
0:45:22 > 0:45:24They tell me their river or their stretch of coast
0:45:24 > 0:45:27is heaving with fish, and I'd set my heart on a plump bass,
0:45:27 > 0:45:30but as the tide ebbed and the sun set,
0:45:30 > 0:45:32I returned home with just a bucket of seaweed,
0:45:32 > 0:45:34known here as laverbread.
0:45:37 > 0:45:39I was going to open this section of the programme with the
0:45:39 > 0:45:42much-maligned Welsh rabbit, but I couldn't be bothered,
0:45:42 > 0:45:45because when I came into Colin's wine bar here in the Mumbles,
0:45:45 > 0:45:47and the Mumbles mean things like that, you see,
0:45:47 > 0:45:49really nice things, work on it,
0:45:49 > 0:45:52I was impressed by the fact that this isn't only a little wine bar,
0:45:52 > 0:45:54it's a place where great artists used to come.
0:45:54 > 0:45:56Wynford Vaughan Thomas used to come here.
0:45:56 > 0:45:58He wrote to me once cos he had trouble with his pollocks,
0:45:58 > 0:46:01and I replied and told him how to cook them properly.
0:46:01 > 0:46:03Kingsley Amis comes in here quite frequently,
0:46:03 > 0:46:05and he wrote one of his books here in the Mumbles,
0:46:05 > 0:46:08which became a fabulous film, Only Two Can Play, remember?
0:46:08 > 0:46:10Those bloody stags on the walls... And all that stuff.
0:46:10 > 0:46:12Anyway, we haven't come there for all that.
0:46:12 > 0:46:15We've come here for something very special, cockles.
0:46:15 > 0:46:17Richard, right in on the cockles here.
0:46:17 > 0:46:20Now these aren't little things in jars of vinegar, packed in Holland
0:46:20 > 0:46:24500 miles away and left stewing on some supermarket shelf for 10 years.
0:46:24 > 0:46:27These have been picked. What are you doing there?
0:46:27 > 0:46:29These have been picked... You didn't do that right, did you?
0:46:29 > 0:46:33Back on here. These have been picked by loving, caring people.
0:46:33 > 0:46:34They haven't been salted or vinegared.
0:46:34 > 0:46:37They're absolutely fresh. Up to me, Richard, please.
0:46:37 > 0:46:39They're sweet and succulent and delicious.
0:46:39 > 0:46:40The other brilliant things
0:46:40 > 0:46:43from the Mumbles and around here is stuff called laverbread.
0:46:43 > 0:46:45Laverbread... Look at this, Richard.
0:46:45 > 0:46:47You've seen how we do this already.
0:46:47 > 0:46:49This has been cooked for about six hours
0:46:49 > 0:46:50and it's kind of like slimy spinach.
0:46:50 > 0:46:52It's very, very nice and very, very good for you.
0:46:52 > 0:46:56Colin here makes a fabulous little dish, a gratin of cockles
0:46:56 > 0:46:59and laverbread. It's very easy to do. Richard, pay attention.
0:46:59 > 0:47:02Spin round the ingredients, some simply poached cockles,
0:47:02 > 0:47:06some fresh breadcrumbs with a bit of waungron,
0:47:06 > 0:47:07Welsh cheese, grated into it,
0:47:07 > 0:47:11some laverbread and a bit of garlic butter which I've got down here. OK?
0:47:11 > 0:47:14Can you look at me a bit? I am talking to my...
0:47:14 > 0:47:18We're having a lot of trouble with Richard today. Always gets excited. Anyway, here we go.
0:47:18 > 0:47:21A bit of laverbread into one of these little gratin dishes,
0:47:21 > 0:47:23which are very simple, like that.
0:47:23 > 0:47:27We put lots of lovely, lovely fresh cockles on. Like that.
0:47:27 > 0:47:30We sprinkle our breadcrumbs and cheese over the top.
0:47:30 > 0:47:32Like that.
0:47:32 > 0:47:36A little bit of garlic butter and... Up to me again, please, Richard.
0:47:36 > 0:47:38We pop that under the grill.
0:47:38 > 0:47:40You all know what a grill is, so you don't need to even look at that,
0:47:40 > 0:47:44that goes into the gill for three or four minutes, till it's golden, crunchy and delicious.
0:47:44 > 0:47:48In the meantime, have a look at this. It's...
0:47:48 > 0:47:50Really interesting, and do pay attention,
0:47:50 > 0:47:52because I'll be asking questions afterwards, OK?
0:47:55 > 0:47:57Now to the gentle art of cockling.
0:47:57 > 0:48:00Well, it should be the gentle art.
0:48:00 > 0:48:03All you need is a humble rake, a plastic bucket
0:48:03 > 0:48:06for the filling of, a vast expanse of unpolluted shoreline
0:48:06 > 0:48:09and a sixth sense of knowing where the little monkeys are hiding.
0:48:09 > 0:48:12But I didn't know that you also needed a licence.
0:48:12 > 0:48:15I think it's a bit mean, not to say excessive,
0:48:15 > 0:48:17of the White Fish Authority
0:48:17 > 0:48:20to call up the cockle-busters in their specially developed
0:48:20 > 0:48:24twin oyster UB40s to drive these worthy citizens from the beaches.
0:48:25 > 0:48:29One of the important things about us, when we're making a television programme,
0:48:29 > 0:48:32we don't interrupt their business by locking the door and closing
0:48:32 > 0:48:35it down for three days, customers must come in, life must carry on. Absolutely true.
0:48:35 > 0:48:38Anyway, you've enjoyed the cockle beds, you've enjoyed all of that
0:48:38 > 0:48:42and I have to tell you, you know, when I first came to Swansea,
0:48:42 > 0:48:45I quite frankly thought the Mumbles was a television puppet show.
0:48:45 > 0:48:47- Never mind. - LAUGHTER
0:48:47 > 0:48:50Anyway, we must now go back to the very important thing, laverbread.
0:48:50 > 0:48:53Imagine, like the guy who first tasted an oyster,
0:48:53 > 0:48:57who was the first man to eat a piece of laverbread and why did he do it?
0:48:57 > 0:49:01Anyway, enough of that, you'll find the answer on page 94, as usual.
0:49:01 > 0:49:04We've stewed the laverbread for about six hours,
0:49:04 > 0:49:06it's been rinsed in water, and as you remember,
0:49:06 > 0:49:09I put it into the little gratin dish with the cockles on top,
0:49:09 > 0:49:12the breadcrumbs, the waungron cheese on top, garlic butter,
0:49:12 > 0:49:14and now, about five minutes later,
0:49:14 > 0:49:18and four or five bottles later, it is in fact ready.
0:49:18 > 0:49:20Right, and the proof of all of our... Ow!
0:49:20 > 0:49:22Burnt my fingers again.
0:49:22 > 0:49:24Close up on that, Richard.
0:49:24 > 0:49:26I really want them to see it sizzling.
0:49:26 > 0:49:28Look, it's beautiful, it's delicious, it's golden,
0:49:28 > 0:49:30it's crunchy and I'm going to have some.
0:49:30 > 0:49:33Now, you look at me because they really love me eating.
0:49:33 > 0:49:36- Great, isn't it, ladies?- Yes. - Absolutely supreme.
0:49:36 > 0:49:38- Ooh, boy.- Mm.- Mm.
0:49:38 > 0:49:41Anyway, that's really good.
0:49:41 > 0:49:42These are my new friends.
0:49:42 > 0:49:44Television's a great way to pull birds.
0:49:44 > 0:49:47On to the next sequence for you. I'm going to enjoy myself.
0:49:47 > 0:49:49Anyway, what are we going to do tonight?
0:49:49 > 0:49:52And now the sensible bit.
0:49:52 > 0:49:54Here at the village of Llandybie,
0:49:54 > 0:49:58where Margaret Rees has cooked me a wonderful dish -
0:49:58 > 0:49:59a plump farmyard duck
0:49:59 > 0:50:03which has been salted for about 24 hours and then gently simmered.
0:50:03 > 0:50:05A legacy of traditional Welsh cooking
0:50:05 > 0:50:08from before the days of the deep freeze.
0:50:08 > 0:50:11Now, the trouble is I've got to lift this heavy pot off the stove,
0:50:11 > 0:50:12but quite frankly, dear gastronauts,
0:50:12 > 0:50:14you are looking at a wounded Floyd today.
0:50:14 > 0:50:17Yesterday I was stupid enough, at the age of 43, to play rugby
0:50:17 > 0:50:20and in fact I was the only English cook ever to score
0:50:20 > 0:50:23and convert a try at Kidwelly in South Wales.
0:50:23 > 0:50:25And considering that my normal exercise
0:50:25 > 0:50:27is running for a bar stool, I think I did quite well.
0:50:27 > 0:50:30So, it might take me a second or two to get this over.
0:50:30 > 0:50:33Goodness knows how you managed this, Margaret. Gently...
0:50:35 > 0:50:37I am not putting that on.
0:50:37 > 0:50:40You know, the BBC don't insure me, they don't care about me.
0:50:40 > 0:50:43I'll just lift the lid off if I can. Now, we should come in close here.
0:50:43 > 0:50:45I think you know the form by now.
0:50:45 > 0:50:48There is the stock, there is the duck.
0:50:48 > 0:50:51The onions have been sitting in there, you see.
0:50:51 > 0:50:54Now, you won't eat this broth or drink it, I should say,
0:50:54 > 0:50:57because it is terribly salty and, of course, that has had the effect
0:50:57 > 0:51:01of taking the salt out of the duck and leaving the flavour
0:51:01 > 0:51:04of the spices that Margaret's used to marinade it and cook it.
0:51:04 > 0:51:07Now, I've got to lift this back out the way again, I suppose.
0:51:09 > 0:51:14All we need, then, Margaret, I think is to try this, don't we?
0:51:14 > 0:51:15Can we get a fork?
0:51:15 > 0:51:19Right, I can only cut this once, because we've only got one duck, OK?
0:51:20 > 0:51:23And look at that - it's pink and beautiful. My goodness me.
0:51:23 > 0:51:25Can I have a little quick sliver of that?
0:51:33 > 0:51:34That's brilliant.
0:51:34 > 0:51:37That is really superb.
0:51:37 > 0:51:38Unlike any other duck I've tasted,
0:51:38 > 0:51:40it has a succulent and juicy flavour.
0:51:40 > 0:51:42And do you know what you drink salted duck with?
0:51:42 > 0:51:45You drink it with Margaret's elderberry champagne.
0:51:45 > 0:51:46Elderflower champagne, sorry!
0:51:48 > 0:51:51Which is also quite unlike anything else I've ever tasted in my life.
0:51:51 > 0:51:52It's brilliant.
0:51:52 > 0:51:57This, then, the next bit, is my contribution to vegetarian cookery,
0:51:57 > 0:51:59something really close to my heart.
0:51:59 > 0:52:01Ha-ha, get it? Can't stand the stuff.
0:52:01 > 0:52:02Anyway, it's a Glamorgan sausage,
0:52:02 > 0:52:07an ancient Welsh recipe made from tangy, tangy goat's cheese.
0:52:07 > 0:52:09Have a really good sniff of that.
0:52:09 > 0:52:11It's wonderful. Wonderful.
0:52:11 > 0:52:14You chop that up, you add it to some chopped onion, bind it with egg
0:52:14 > 0:52:18and breadcrumbs and you end up with some stuff that looks like that, OK?
0:52:18 > 0:52:21And you form it into little sausage shaped things - get it?
0:52:21 > 0:52:23That's why it's called a Glamorgan sausage.
0:52:23 > 0:52:26And you roll it in the breadcrumbs and Margaret tells me
0:52:26 > 0:52:29she sometimes puts chopped nuts around it.
0:52:29 > 0:52:31And it ends up looking like that. So come around here, Richard.
0:52:31 > 0:52:34One of those fluent panning shots, whatever you call them...
0:52:34 > 0:52:36Erm... It's a tracking shot, actually, Keith.
0:52:36 > 0:52:38A pot here which I have greased with a wonderful piece
0:52:38 > 0:52:42of traditional salt bacon, very, very important, that.
0:52:42 > 0:52:45Couple of twizzles like that, get a bit of grease into the hot pan
0:52:45 > 0:52:49and then pop these in for about three or four minutes on each side.
0:52:49 > 0:52:52Now, how many sides does a sausage have, I hear you cry?
0:52:52 > 0:52:54Several, is the answer.
0:52:54 > 0:52:59Anyway, this is a coracle, the most ancient boat known to mankind
0:52:59 > 0:53:03and here in Wales they use it late at night, two of them in fact,
0:53:03 > 0:53:05a man in each one, with a net stretched between them
0:53:05 > 0:53:08to catch the sewen or the sea trout or the salmon.
0:53:08 > 0:53:10Well, I refused to go in one of those
0:53:10 > 0:53:12so we're not doing that in this programme, OK?
0:53:12 > 0:53:14Especially after my wound sustained while playing rugby,
0:53:14 > 0:53:17so in the meantime, I'm going to have a little slurp
0:53:17 > 0:53:19of this excellent elderflower champagne...
0:53:19 > 0:53:22..while I get Margaret to come and give me a hand
0:53:22 > 0:53:24because something here's been fascinating me.
0:53:24 > 0:53:27Something which she cooked earlier.
0:53:27 > 0:53:30Look at that. It's very beautiful, but what is it?
0:53:30 > 0:53:34That is one of my latest creations. It's laverbread roulade.
0:53:34 > 0:53:37The laverbread, as you've probably heard already, is the seaweed
0:53:37 > 0:53:41found on the sea shores of Wales and that is a black mess.
0:53:41 > 0:53:43Doesn't look all that appetising.
0:53:43 > 0:53:46Now, that is combined in with eggs and...
0:53:46 > 0:53:49Just eggs, and made into this cooked sort of souffle which is then
0:53:49 > 0:53:53rolled and filled in this instance with low-fat cream cheese
0:53:53 > 0:53:56flavoured with a little orange, maybe you could put some ham in.
0:53:56 > 0:53:59Vary that as you wish, but it's used as a starter,
0:53:59 > 0:54:02- or as a nice buffet dish. - Absolutely splendid.
0:54:02 > 0:54:05Do you mind if I just savage the end of it a bit?
0:54:05 > 0:54:06Have a little taste.
0:54:08 > 0:54:09This laverbread is really good news.
0:54:09 > 0:54:11- Have a whizz round here... - Another whizz round?
0:54:11 > 0:54:13..and see how the sausages are getting on.
0:54:13 > 0:54:15I think it's time to turn them over.
0:54:15 > 0:54:17Yes, close up on this, Richard, please.
0:54:17 > 0:54:21So we can all see what a little golden brown sausage looks like.
0:54:21 > 0:54:23That was a couple of minutes on each side.
0:54:23 > 0:54:24I think it's time for me to taste one.
0:54:24 > 0:54:28I think it's time for me to say "Diolch yn fawr," which means...
0:54:28 > 0:54:31Welsh for thank you very much to Margaret and how do I say goodbye?
0:54:31 > 0:54:32Goodbye?
0:54:32 > 0:54:34- Prynhawn Da.- Prynhawn Da.
0:54:34 > 0:54:36Which is good afternoon.
0:54:36 > 0:54:37That's Irish, that's not Welsh.
0:54:37 > 0:54:39Thank you very much indeed.
0:54:43 > 0:54:45Great stuff as ever there from Keith.
0:54:45 > 0:54:48Now, we've been digging around the Saturday Kitchen archives
0:54:48 > 0:54:50and there's plenty more still to come.
0:54:50 > 0:54:53Coming up, it's the battle of the bikers
0:54:53 > 0:54:56as Si King and Dave Myers take on the omelette challenge.
0:54:56 > 0:55:00Vivek Singh fires up the tandoor oven for a spiced pigeon dish.
0:55:00 > 0:55:02He marinades pigeon breast in yoghurt and spices
0:55:02 > 0:55:04before cooking in the tandoor oven.
0:55:04 > 0:55:07He then serves the pigeon with black lentils, kachumber salad
0:55:07 > 0:55:09and fresh naan bread.
0:55:09 > 0:55:11And Anton Du Beke faces his food heaven or his food hell.
0:55:11 > 0:55:13Will he be getting his food heaven -
0:55:13 > 0:55:15poached pear brioche with vanilla creme anglaise?
0:55:15 > 0:55:18Or his food hell - cumin and coriander crusted monkfish
0:55:18 > 0:55:21with pommes purees? You're going to have to stay tuned
0:55:21 > 0:55:23until the end of the show to find out.
0:55:23 > 0:55:26Now it's over to Michael Wignall who's whipping up a mousse,
0:55:26 > 0:55:28but not as you know it.
0:55:28 > 0:55:31- Let's go, how are you? - Good, thanks.- Good.
0:55:31 > 0:55:35So, tell me what your dish is called and what you're going to do.
0:55:35 > 0:55:37And let's talk through the ingredients.
0:55:37 > 0:55:38- So, it's blue cheese mousse.- Yeah.
0:55:38 > 0:55:40Bit of Stilton in there, bit of cream and butter.
0:55:40 > 0:55:42This is the blue cheese and this is to make the mousse up.
0:55:42 > 0:55:44- Yeah, Colston Bassett.- OK. Then we've got the chicken wings.
0:55:44 > 0:55:46Confit chicken wings, so we just salt them for an hour,
0:55:46 > 0:55:48- wash them off in cold water... - Fantastic.
0:55:48 > 0:55:51..then slow cook them in oil for about two and a half hours
0:55:51 > 0:55:54so they're really nice and soft, pull the bone out, press them
0:55:54 > 0:55:56- with a nice hard press.- Right, wow.
0:55:56 > 0:55:58- And then colour them in the pan after?- Yeah, nice and crisp.
0:55:58 > 0:56:00What have we got with this one?
0:56:00 > 0:56:01That's our version of, like, a togarashi,
0:56:01 > 0:56:04a Japanese seasoning, but it's all our own things.
0:56:04 > 0:56:08So, we've grown kale in the garden, sesame seeds, black sesame,
0:56:08 > 0:56:11nori, wakame and a little bit of sweet paprika.
0:56:11 > 0:56:14So that's going to be a little seasoning on top of stuff?
0:56:14 > 0:56:16Yeah, just to give it a little bit of umami on the dish.
0:56:16 > 0:56:18Fantastic, and then we've got pumpkin here.
0:56:18 > 0:56:19Yeah, so we've got pickled pumpkin.
0:56:19 > 0:56:22We're going to do a bit of a puree as well with all the trimmings,
0:56:22 > 0:56:24so just a light pickle, nice and crunchy,
0:56:24 > 0:56:28nice bit of bite in there and then finish it off with grated chestnut,
0:56:28 > 0:56:32a pumpkin crunch which is quinoa, sesame seeds...
0:56:32 > 0:56:34- Oh, these ones here? Yeah. - All that, yeah.
0:56:34 > 0:56:36Nice bit of crunch on there and then a bit of pear on there as well.
0:56:36 > 0:56:38Right, there's a lot to do, Michael.
0:56:38 > 0:56:40We'd better get cracking. What do you want me to start with?
0:56:40 > 0:56:43- So, if you start, Angela, with the pumpkin.- Brilliant.
0:56:43 > 0:56:45So you just do, like, a half centimetre dice.
0:56:45 > 0:56:46Little dice there, brilliant.
0:56:46 > 0:56:49- Peel the pear as well and do the same with that.- Perfect, OK.
0:56:49 > 0:56:51And I'll get on with the blue cheese mousse, so I'll just get my cream.
0:56:51 > 0:56:52So, you have just...
0:56:52 > 0:56:55Let's talk because it is your first time on the show, isn't it?
0:56:55 > 0:56:57- It is, yeah.- As you've recently moved down to...
0:56:57 > 0:56:59I say recently, at the beginning of the year,
0:56:59 > 0:57:00you moved down to Devon, didn't you?
0:57:00 > 0:57:03- Yeah, we've been there now for ten months...- Yeah.
0:57:03 > 0:57:05..at Gidleigh, which is absolutely stunning.
0:57:05 > 0:57:07And that was previously Michael Caines's place.
0:57:07 > 0:57:08Yeah, it was, yeah. So, yeah...
0:57:08 > 0:57:11And then, obviously, the great thing is because, you know,
0:57:11 > 0:57:14the Michelin and all the rest of it, you've retained the stars
0:57:14 > 0:57:17- because it came out in October. - Yeah, in October,
0:57:17 > 0:57:20- which was a massive relief.- Yeah? - It's always a bit of a risk
0:57:20 > 0:57:22when you move somewhere and, obviously, my food's...
0:57:22 > 0:57:25Yeah, but you did have two stars, so, you know, you are competent.
0:57:25 > 0:57:28Yeah, but, you know, ten months is not that long to sort of do it,
0:57:28 > 0:57:31but I moved all my staff down with me as well, so that part was easy.
0:57:31 > 0:57:33And have you enjoyed being down there?
0:57:33 > 0:57:34I mean, are you getting involved
0:57:34 > 0:57:37- with all the local suppliers there and stuff?- Yes, it's amazing.
0:57:37 > 0:57:38It's a beautiful part of the country.
0:57:38 > 0:57:40It rains a little bit too much, but I'm used to that,
0:57:40 > 0:57:43- coming from the north. - That's just the country, isn't it?
0:57:43 > 0:57:46I don't think that's anything to do with Devon.
0:57:46 > 0:57:49So, I'm just getting my... This is the pickle as well.
0:57:49 > 0:57:51Right, and you could pickle this stuff ahead, couldn't you?
0:57:51 > 0:57:53- You don't need to pickle it on the day.- Yeah,
0:57:53 > 0:57:54it'll be fine for a couple of days.
0:57:54 > 0:57:56It will start breaking down after that.
0:57:56 > 0:57:58And are you quite into that? Because I've noticed
0:57:58 > 0:58:00you've got the umami flavours with your seaweed and stuff.
0:58:00 > 0:58:03Are you into the pickling things and doing all that sort of stuff?
0:58:03 > 0:58:06Yeah, definitely. All the sort of brining and everything.
0:58:06 > 0:58:08You know, we brine most of our meats
0:58:08 > 0:58:10and then it's perfectly seasoned, it cooks better,
0:58:10 > 0:58:13it doesn't bleed out on the plate and it's just consistent
0:58:13 > 0:58:15and that's what we're looking for, you know?
0:58:15 > 0:58:18We're just looking for consistency of whatever we do, really.
0:58:18 > 0:58:20- Oh, brilliant. That's what you want then, isn't it?- Of course it is.
0:58:20 > 0:58:23OK, and you like it. And how have you changed the style of food there?
0:58:23 > 0:58:27Because obviously, Michael was a two-star and all the rest of it.
0:58:27 > 0:58:29- Has it changed much?- Yeah, it's changed a lot.
0:58:29 > 0:58:30I mean, we've redone all the restaurants.
0:58:30 > 0:58:33So all the restaurants are a lot more contemporary,
0:58:33 > 0:58:36- a bit more minimalistic.- Did they do a whole refit as well then?
0:58:36 > 0:58:37Just the three restaurants,
0:58:37 > 0:58:40so we've got three small restaurants all interlinking.
0:58:40 > 0:58:42It's still got the beautiful country house feel to it.
0:58:42 > 0:58:44- Yeah.- Michael's food was amazing.
0:58:44 > 0:58:47Mine is a lot different, it's a lot more sort of modern,
0:58:47 > 0:58:49- if you will, and things like that. So...- Yeah. Perfect.
0:58:49 > 0:58:52- It fits in with the restaurant. - So, where are we up to now, then?
0:58:52 > 0:58:54- So, we're going to bring that to the boil now.- Yeah, perfect.
0:58:54 > 0:58:57As soon as it comes up to the boil, we'll put the pumpkin into it,
0:58:57 > 0:59:00- cook it for about two minutes. - I'm going to do the little seaweed.
0:59:00 > 0:59:02So I've got the pear there and I've got pickle there for you.
0:59:02 > 0:59:04- If you can blitz all that together. - All right, beautiful.
0:59:04 > 0:59:06And I'll wash the chicken off.
0:59:06 > 0:59:08And so, obviously, Michael, lots of gadgets here.
0:59:08 > 0:59:11- Are you a gadget chef? - Erm... Gadget-ish.
0:59:11 > 0:59:15- Gadget-ish. I bet he's got 20 of these, hasn't he, Jane?- No...
0:59:15 > 0:59:17- You know he has.- I've got one and it's not that one,
0:59:17 > 0:59:18it's the older one.
0:59:18 > 0:59:21- It's the older version?- Yeah, mine hasn't got a posh screen on it.
0:59:21 > 0:59:23That would be broke by now with tape over it,
0:59:23 > 0:59:25- gaffer tape over it or something. - That will be fine.
0:59:25 > 0:59:26I love all that. So all this...
0:59:26 > 0:59:29So, you say you get this, this is Devon seaweed then?
0:59:29 > 0:59:32Yeah, it is, yeah. The only thing that isn't is the nori,
0:59:32 > 0:59:34but the kale is from our garden.
0:59:34 > 0:59:37We've got our own gardener, so in the summertime,
0:59:37 > 0:59:39we'll dry that ourselves
0:59:39 > 0:59:41and then use it all the way through the winter.
0:59:41 > 0:59:44- Yeah.- So, then, that's the cheese mousse ready.
0:59:44 > 0:59:45Bring to the boil, just melted.
0:59:45 > 0:59:47I'll put my butter into there.
0:59:48 > 0:59:51- Burning the board as I put a pan on it.- So, Michael, this dish
0:59:51 > 0:59:52you can do it purely vegetarian, right?
0:59:52 > 0:59:55You don't need to use the chicken wings or anything like that?
0:59:55 > 0:59:58No, no, we had it on in the restaurant a while ago
0:59:58 > 0:59:59as a savoury course, so, obviously,
0:59:59 > 1:00:02it didn't have the chicken with it, it was just a tiny, tiny portion
1:00:02 > 1:00:07there just as a bit of a sweet to savoury course, so it's...
1:00:07 > 1:00:11All right. Let's get your chicken wings in the pan as well.
1:00:11 > 1:00:13So we get them a nice little caramelisation.
1:00:13 > 1:00:16Yeah, nice and crispy. Everyone loves a chicken wing.
1:00:16 > 1:00:19- They do indeed. - Unless you're vegetarian.
1:00:20 > 1:00:23All right, so that's going in there. I'm going to turn mine off,
1:00:23 > 1:00:25otherwise we're going to have more sound than us.
1:00:25 > 1:00:28And then we add a little paprika as well into there, is that right?
1:00:28 > 1:00:31Yeah, so just to give it a bit of spice in there.
1:00:31 > 1:00:34So, where do you get this sort of Japanese influence in a way
1:00:34 > 1:00:36or this spice to your food?
1:00:36 > 1:00:39Erm, I think as a cook it's really important to travel.
1:00:39 > 1:00:42- Yeah.- So, I travel extensively. I've just come back...
1:00:42 > 1:00:45- I've just been doing a dinner in Singapore.- Yeah.
1:00:45 > 1:00:47Went for my honeymoon - I got married last year,
1:00:47 > 1:00:50- so we went to Japan because I've always wanted to go there.- Nice.
1:00:50 > 1:00:52So I took my wife, Johanna, to Japan.
1:00:52 > 1:00:55Married last year, moved to a new restaurant and has a baby?
1:00:55 > 1:00:58- I know, it was...- Don't get yourselves too busy there, Michael.
1:00:58 > 1:01:00No wonder... I see it in your style, you see, crikey.
1:01:00 > 1:01:02If you're going to do it, you might as well make it complicated.
1:01:02 > 1:01:04And how did the new wife sort of...?
1:01:04 > 1:01:06Did you say, "Marry me, darling, let's have a baby
1:01:06 > 1:01:08"and then we're going to move to Devon,"
1:01:08 > 1:01:09or was she involved in any of this?
1:01:09 > 1:01:12Because I know what chefs are like. You know...
1:01:12 > 1:01:15Well, she's Welsh, so she's quite bossy with me so she's the boss.
1:01:15 > 1:01:18- Brilliant, sounds like you need it. - Definitely.- Good.
1:01:18 > 1:01:21And are you living on the actual Gidleigh Park estate?
1:01:21 > 1:01:26No, no, I bought a farm house just outside, about 15 minutes away.
1:01:26 > 1:01:29- Yeah.- So, I've got to sort of cope with slow cookers and...
1:01:29 > 1:01:31- Really?- A nice country kitchen.
1:01:31 > 1:01:34- You've got wellies by the door and stuff?- Yeah, three different ones.
1:01:34 > 1:01:36- Flat caps and stuff?- I'm not a hat man, but I've got the wellies.
1:01:36 > 1:01:38I've got three different types of wellies.
1:01:38 > 1:01:40Right, so we've got our pumpkin pickle in there. I'm going to put...
1:01:40 > 1:01:43- So, remind us again how you did this chicken.- So...
1:01:43 > 1:01:44- You confited it there. - We've confited it,
1:01:44 > 1:01:46then while it's still hot, we take the bone out
1:01:46 > 1:01:50and then press it with a clean tray, clean tray on top, nice heavy pan
1:01:50 > 1:01:53on there, give it a couple of hours and then once it's ready...
1:01:53 > 1:01:55I mean, you can do these the day before.
1:01:55 > 1:01:56They're actually better overnight as well.
1:01:56 > 1:01:58- Yeah.- And then skin side down.
1:01:58 > 1:02:00You don't even need to put oil in there, so it's a bit healthier.
1:02:00 > 1:02:02Because you've got the fat, obviously,
1:02:02 > 1:02:04- from there.- Nice and crispy.
1:02:04 > 1:02:06- And then that's it. - Perfect.- Really, really easy.
1:02:06 > 1:02:09And are you going to eventually...? Because obviously Gidleigh's
1:02:09 > 1:02:11got these amazing gardens and everything like that,
1:02:11 > 1:02:13are you going to eventually get things like your own chickens
1:02:13 > 1:02:15and do your own hens and rear your own pigs?
1:02:15 > 1:02:17Yeah, it would be good to do that.
1:02:17 > 1:02:20You get poultry like that and you get foxes and things like that,
1:02:20 > 1:02:23but, yeah, we've got yuzu growing in the greenhouse now,
1:02:23 > 1:02:26so the gardener's amazing. So, he's really sort of proactive.
1:02:26 > 1:02:29- He's loving all that stuff. - Yeah, he's loving it.
1:02:29 > 1:02:31You're living the chef's dream, aren't you, really for that?
1:02:31 > 1:02:32I mean, it's, like, amazing.
1:02:32 > 1:02:35Yeah, it's a beautiful part of the country.
1:02:35 > 1:02:38As a city centre chef, if you like, you dream of...
1:02:38 > 1:02:40You know, you're in your kitchen and boxes just turn up
1:02:40 > 1:02:42- of stuff that you've ordered, you know what I mean?- Exactly.
1:02:42 > 1:02:45- And then for you, like, you know, to live that.- That's what it's like.
1:02:45 > 1:02:47- It's everything I dream about.- Yeah.
1:02:47 > 1:02:48It's such a nice thing to do as a family as well.
1:02:48 > 1:02:50Like, we're starting to grow our own vegetables
1:02:50 > 1:02:53and Alfie loves being in the garden, my son,
1:02:53 > 1:02:56and it's just a really nice thing to do together, isn't it?
1:02:56 > 1:02:58- Yeah, definitely.- And it teaches them respect for food, you know.
1:02:58 > 1:02:59Absolutely, yeah.
1:03:00 > 1:03:03Yeah, and, you know, it makes the chefs appreciate it
1:03:03 > 1:03:05because they can see it growing and everything.
1:03:05 > 1:03:08- ANGELA:- Stop talking to Jason, come on, come on, we've got to do this.
1:03:08 > 1:03:11- Right, so...- Do you want a hand, Ange?- Just so many things going on.
1:03:11 > 1:03:14You know me, Jason, I'm three portions on a plate,
1:03:14 > 1:03:16- that's it, done.- If you can just chop that up for me.
1:03:16 > 1:03:17Right, chop that up, perfect.
1:03:17 > 1:03:20- Pumpkin seeds, sesame seeds... - Just a bit of pumpkin seed?
1:03:20 > 1:03:21- And then the puffed quinoa.- OK.
1:03:21 > 1:03:23And this is to add a little bit of crunch to it, is that right?
1:03:23 > 1:03:24Yeah, it is, yeah.
1:03:26 > 1:03:29- OK.- Yeah, so they're crisping up nicely.
1:03:29 > 1:03:31Just another 30 seconds on them and they'll be ready.
1:03:31 > 1:03:33And how do you staff yourself up there?
1:03:33 > 1:03:37Did you manage to get a lot of your team originally down or...?
1:03:37 > 1:03:40Yeah, 12 of my original team and a couple of others that have
1:03:40 > 1:03:43worked with me before I came down there, so that was brilliant.
1:03:43 > 1:03:45- So the kitchen part was sorted. - You were done.
1:03:45 > 1:03:48You must have been popular when you walked out of the last place
1:03:48 > 1:03:51- and took 20 of the staff with you. - Well, it's just one of those things.
1:03:51 > 1:03:54It just happens, doesn't it, when people go?
1:03:54 > 1:03:56- They want to go with the chef, that's the thing.- Yeah, exactly.
1:03:56 > 1:03:58Right, we're going to leave that there.
1:03:58 > 1:04:01- Right, so, we're starting to plate up.- So, blue cheese mousse on there.
1:04:01 > 1:04:03So, it's set up nicely, isn't it? What have you done with that?
1:04:03 > 1:04:05It takes about three hours to set it.
1:04:05 > 1:04:07Just set it three hours in the fridge and that's it?
1:04:07 > 1:04:10- Yeah.- Perfect, so no gelatine or anything?- No, nothing.
1:04:10 > 1:04:12- Just butter, cream and the Stilton, that's it.- OK.
1:04:12 > 1:04:14Then we've got a bit of pumpkin puree here.
1:04:14 > 1:04:16- Pumpkin from all the trimmings.- OK.
1:04:16 > 1:04:18You've got the chicken wings that you've put on, that's it.
1:04:18 > 1:04:21- You've got the pumpkin itself? - Yeah.- Yeah, perfect.
1:04:21 > 1:04:22What pumpkin was that?
1:04:22 > 1:04:26It's Crown Prince, Devon Crown Prince, so the local pumpkins.
1:04:26 > 1:04:29Really nice and tight, really sweet.
1:04:29 > 1:04:31- So, that's the pickled little pumpkin there.- Yeah.
1:04:31 > 1:04:32You've got your pear as well,
1:04:32 > 1:04:35which we're going to keep fresh like that.
1:04:35 > 1:04:37And you can see it's really nicely glazed up as well,
1:04:37 > 1:04:39- given a bit of sharpness with the pickle.- No, lovely.
1:04:39 > 1:04:42Chardonnay vinegar in there, so it's not too harsh.
1:04:42 > 1:04:44And that gives it a little crunch now, the little crunch there.
1:04:44 > 1:04:46- Puffed quinoa... - And you've still got
1:04:46 > 1:04:49- a couple of other things to go on. - Got all sorts.- A little surprise.
1:04:49 > 1:04:51So, that's a bit of chestnut, I see.
1:04:51 > 1:04:53Microplaned chestnuts from the grounds.
1:04:53 > 1:04:54And are they chestnuts from down in Devon?
1:04:54 > 1:04:56They are, these are Gidleigh chestnuts that
1:04:56 > 1:04:59- keep falling on the guests' cars every day.- Oh, really?
1:04:59 > 1:05:01Lovely, lovely. And then, finally...
1:05:01 > 1:05:05- Pear, have we got the pear on there? - Little bit of pear.- Beautiful.
1:05:05 > 1:05:08Right, something's going. I'll turn all that off.
1:05:08 > 1:05:13- And finally?- And then, finally, a little bit of luxury,
1:05:13 > 1:05:16- a bit of white truffle on there.- OK.
1:05:16 > 1:05:18- Yum, yum!- And you've got the seaweed as well for the little powder.
1:05:18 > 1:05:22And then lastly, a little bit of our own togarashi.
1:05:22 > 1:05:25And the white truffle, was that brought in by your good self?
1:05:25 > 1:05:27Have you blown the budget on the BBC?
1:05:27 > 1:05:29- Come on, Michael, please don't do this.- It was brought,
1:05:29 > 1:05:32- it was brought. Yeah, don't say it. - You won't be invited back.
1:05:32 > 1:05:34Oh, my God, that looks amazing.
1:05:34 > 1:05:35Right, what's it called again?
1:05:35 > 1:05:39It's blue cheese mousse with crispy chicken wings, chestnut
1:05:39 > 1:05:41- and pickled pumpkin.- Fantastic.
1:05:47 > 1:05:49Right, let's go and try this.
1:05:49 > 1:05:52- Are you happy, Catherine? You like the look of this?- Yes!
1:05:52 > 1:05:55- This tick all your boxes? - Oh, wow.- Looks stunning.
1:05:55 > 1:05:59- That looks amazing.- OK, tuck in, guys. Try it.- Ladies first.
1:05:59 > 1:06:01- Very good.- Thank you.
1:06:03 > 1:06:05If you don't eat all of that, I'll wrap it up in a tissue
1:06:05 > 1:06:07- and take it back.- Have them now!
1:06:07 > 1:06:10Yeah, Jason's been looking after his GP there, you see.
1:06:10 > 1:06:13- OK, what do you think, Catherine? - Really lovely.- Yeah, like that?
1:06:13 > 1:06:14Really lovely, yeah.
1:06:19 > 1:06:22What an elegant dish from Michael there - chicken wings,
1:06:22 > 1:06:23Michelin star style.
1:06:23 > 1:06:26Anyway, now it's time for another omelette challenge
1:06:26 > 1:06:30and we've pitted two of the hairiest chefs in TV against each other.
1:06:30 > 1:06:31Right, let's get down to business.
1:06:31 > 1:06:33All the chefs that come onto the show battle it out
1:06:33 > 1:06:35against the clock and each other to test how fast
1:06:35 > 1:06:37they can make a simple three egg omelette.
1:06:37 > 1:06:40Now, Dave, the last time you were here, you were sabotaged by Si.
1:06:40 > 1:06:43- How dare you?! - I know, I haven't got over it.
1:06:43 > 1:06:45But did a respectable time of 49 seconds, set here.
1:06:45 > 1:06:46It was only charity though, wasn't it?
1:06:46 > 1:06:49But then he jumped ahead of you with 42 seconds.
1:06:49 > 1:06:51- Jump? I'd have thrown him! - LAUGHTER
1:06:51 > 1:06:53So, have you been practising?
1:06:53 > 1:06:56- No, of course not.- Yes, there's not an egg left in Cumbria!
1:06:56 > 1:06:58Right, remember, boys, you can choose what you like
1:06:58 > 1:07:00from the ingredients put in front of you.
1:07:00 > 1:07:01A three egg omelette - three eggs.
1:07:01 > 1:07:04- Yes, I've got that. Yes, yes, yes. - Folded, cooked as quick as you can.
1:07:04 > 1:07:05You've got milk, cream, butter, cheese.
1:07:05 > 1:07:08- Seasoned three egg omelette. Eggs back in the bowl.- Oh...
1:07:08 > 1:07:10- Three...- Thanks.
1:07:10 > 1:07:12..two, one, go.
1:07:14 > 1:07:16This is where the competition gets...
1:07:20 > 1:07:22Straight in.
1:07:22 > 1:07:24Level pegging at this stage.
1:07:24 > 1:07:26Now, this is the key,
1:07:26 > 1:07:29this is the real key to getting a quick omelette, what you do next.
1:07:29 > 1:07:31- What are you doing with your hands? - It's fine.
1:07:31 > 1:07:33I've got to taste this!
1:07:33 > 1:07:34It will be all right.
1:07:34 > 1:07:36Omelette, three egg folded omelette. Cooked!
1:07:36 > 1:07:38I know, I know, trust me.
1:07:38 > 1:07:39Trust me, James.
1:07:39 > 1:07:40I've got to work later.
1:07:40 > 1:07:45- That's it, it's cooked. He's ahead of you.- Yes!
1:07:45 > 1:07:47Look at that!
1:07:47 > 1:07:49Oh!
1:07:49 > 1:07:51# The winner takes it all! #
1:07:51 > 1:07:53How did you do that, how did you do that?
1:07:53 > 1:07:55I practised my little heart out.
1:07:55 > 1:07:58Well, you had to give him it, didn't you, look? Mine's...
1:07:58 > 1:08:00- Well, mine's sort of an omelette. - You could serve that.
1:08:00 > 1:08:03- What is that? Look at that! - That's all right, it's swimming.
1:08:03 > 1:08:06Swimming? It's still cooking!
1:08:06 > 1:08:08I can't even taste that.
1:08:08 > 1:08:11- James, please help yourself, sir. - LAUGHTER
1:08:11 > 1:08:13Yes, well, I deserve it, I suppose.
1:08:13 > 1:08:14Don't burn my spatula.
1:08:14 > 1:08:16Right, here we go.
1:08:16 > 1:08:18Sounded like a rap song, that, didn't it?
1:08:18 > 1:08:19Don't you burn my spatula!
1:08:21 > 1:08:24- It's cooked.- Thanks, pal.- You're happy, aren't you?- Yeah, I am.
1:08:24 > 1:08:27He is not competitive at all, you know? See, that's it.
1:08:27 > 1:08:29I'm going to nobble you now. From now on, that's it.
1:08:29 > 1:08:31- I'm not allowing yours in. - No, no, that's fair enough.
1:08:31 > 1:08:34- I wouldn't expect it, James. No favouritism here.- So...
1:08:34 > 1:08:36Big board, please the big board.
1:08:36 > 1:08:39Dave, but did you beat Si?
1:08:39 > 1:08:41One would hope so, if there's a God.
1:08:41 > 1:08:43SI LAUGHS
1:08:43 > 1:08:45- I'm going to say it's gone.- Yes.
1:08:45 > 1:08:48- You were quicker than 49 seconds. - Absolutely.- Oh, yes.
1:08:48 > 1:08:51- You were quicker than him as well. - Yes!- You were quicker than...
1:08:51 > 1:08:54- Why am I going, "yes"? - ..all these lot as well.
1:08:54 > 1:08:55- You're joking.- Really?
1:08:55 > 1:08:56But did he get into top ten?
1:08:56 > 1:08:59- I don't know.- Yes.- By one second,
1:08:59 > 1:09:02you didn't. You were level with Mr Nick Nairn at 31 seconds.
1:09:02 > 1:09:03That's good enough for me!
1:09:03 > 1:09:05That's good company, though.
1:09:05 > 1:09:07Well done. It's good company.
1:09:12 > 1:09:14There was some pretty dubious omelette making
1:09:14 > 1:09:16in that challenge, I reckon.
1:09:16 > 1:09:19Oh, and by the way, don't try making an omelette at home with your hands.
1:09:19 > 1:09:20Now it's over to Vivek Singh,
1:09:20 > 1:09:24who is helping to celebrate 200 episodes of Saturday Kitchen.
1:09:24 > 1:09:26It's the fabulous Vivek Singh.
1:09:26 > 1:09:28Now, you're going to blame me for this recipe, aren't you?
1:09:28 > 1:09:29No, no, not at all. Not at all, James.
1:09:29 > 1:09:32Because when we decided that for the 200th anniversary of the show
1:09:32 > 1:09:33I wanted a tandoori oven,
1:09:33 > 1:09:36I wanted you on the show, we've got them both.
1:09:36 > 1:09:37What are we doing?
1:09:37 > 1:09:40Well, you got the tandoori. You've gone to a lot of effort,
1:09:40 > 1:09:42- so we'll do a tandoori breast of pigeon.- Yeah.
1:09:42 > 1:09:45Hopefully very quick to do as well.
1:09:45 > 1:09:46And serve with some black lentils,
1:09:46 > 1:09:48some home-made, freshly baked naan bread,
1:09:48 > 1:09:52- and you'll do a little kachumber for me.- A kachumber, which is a salad.
1:09:52 > 1:09:54- Yes.- Right, first thing, you want to get that pigeon on.
1:09:54 > 1:09:55Yeah, I want to get the pigeon on.
1:09:55 > 1:09:58So this is what we're going to make, but we'll show you how to do this.
1:09:58 > 1:10:01All right, so you want to get that on cooking, so we'll get that on.
1:10:01 > 1:10:03Get this going first.
1:10:03 > 1:10:07Meanwhile, I will do a naan bread, which hopefully...
1:10:07 > 1:10:08Excuse me a second, carry on.
1:10:08 > 1:10:10You stick that on the skewers.
1:10:10 > 1:10:11I will stick them on the skewers
1:10:11 > 1:10:15- while you get organised with what you're...- I'm watching.
1:10:15 > 1:10:19Yeah, no, that's fine, that's all right.
1:10:19 > 1:10:22So, we've got this pigeon breast.
1:10:22 > 1:10:25These breasts have been marinated for about 30 minutes.
1:10:25 > 1:10:27You could marinate overnight, you could do them beforehand.
1:10:27 > 1:10:30Now, this is one of the oldest forms of cooking, isn't it?
1:10:30 > 1:10:34This is one of the oldest forms of cooking known to mankind.
1:10:34 > 1:10:37As they say, there's a lot of people think of Mughlai food,
1:10:37 > 1:10:41Mughal style of cooking, and think of tandoors that way.
1:10:41 > 1:10:44Whoa! You could really see it going.
1:10:44 > 1:10:48Now, traditionally, this would be a charcoal barbecue...
1:10:48 > 1:10:50- Charcoal tandoor.- Charcoal, exactly.
1:10:50 > 1:10:55- We've got a gas one here. Yeah.- Well... We'll let it...
1:10:55 > 1:10:56So, this goes in for, what? How long?
1:10:56 > 1:10:59Well, we'll put it in for four minutes and see.
1:10:59 > 1:11:02We need to take it out and let it rest for a couple of minutes.
1:11:02 > 1:11:04Go on, show us how to do this.
1:11:04 > 1:11:06I'll read this temperature, it is...
1:11:06 > 1:11:09..500 degrees centigrade.
1:11:09 > 1:11:11- Wow!- Yeah, when you fire the charcoal ones, James,
1:11:11 > 1:11:14they go on to 800 degrees when they're firing up.
1:11:14 > 1:11:16- We obviously don't cook anything in there.- Yeah.
1:11:16 > 1:11:18Because the only thing to cook in there...
1:11:18 > 1:11:20- I've actually done a night's work in your restaurant.- Yeah.
1:11:20 > 1:11:24And your tandoori chef, you can tell the tandoori chefs apart
1:11:24 > 1:11:26because they've got one arm's full of hair...
1:11:26 > 1:11:30Yeah, and the other one, absolutely nothing on there, yeah.
1:11:30 > 1:11:33That's what it... That's what this does to you.
1:11:33 > 1:11:35Right, so explain to me what this is, then.
1:11:35 > 1:11:36Well, I've taken the skin off
1:11:36 > 1:11:39because I don't like cooking in the tandoor with the skin.
1:11:39 > 1:11:42Traditionally, the marinade includes a considerable amount of yoghurt
1:11:42 > 1:11:45- and it just turns it very chewy and soggy.- Right.
1:11:45 > 1:11:48So the skin doesn't crisp up like it would otherwise,
1:11:48 > 1:11:52so we've got some ginger and garlic paste...
1:11:52 > 1:11:54Now, do you always marinade foods that's in a tandoor?
1:11:54 > 1:11:56Yeah, you always do, yeah. It just...
1:11:56 > 1:12:00A - it flavours, but B - it also tenderises.
1:12:00 > 1:12:03Tenderises the meat and also the yoghurt
1:12:03 > 1:12:06protects it from the fierce heat of the tandoor when it does.
1:12:06 > 1:12:08And as it's cooling down, because, obviously, I mean, yours is almost
1:12:08 > 1:12:11on permanently all the time because yours is charcoal in the restaurant.
1:12:11 > 1:12:12Yes, and they never go out.
1:12:12 > 1:12:15They've not gone out for the last ten years that we've been,
1:12:15 > 1:12:17that the restaurant's been going.
1:12:17 > 1:12:19They're on all day every day for ten years.
1:12:19 > 1:12:20- Ten years, oh, my goodness. - Ten years,
1:12:20 > 1:12:22the tandooris have never gone out.
1:12:22 > 1:12:23Well, that's a really bad sign
1:12:23 > 1:12:24if a tandoor goes out in an Indian.
1:12:24 > 1:12:26So if we're getting cold this weekend,
1:12:26 > 1:12:29- we should go round to yours? - Absolutely, absolutely.
1:12:29 > 1:12:30And we've got the black lentils.
1:12:30 > 1:12:32I'll get the black lentils started off.
1:12:32 > 1:12:35Just soak the black lentils for three or four hours,
1:12:35 > 1:12:37even overnight if you would.
1:12:37 > 1:12:38This man is so good to his staff.
1:12:38 > 1:12:40It's the only restaurant I've ever been to
1:12:40 > 1:12:45that's actually got Sky cricket on 24 hours a day on the hot pass.
1:12:45 > 1:12:48So normally you get a cheque system that comes up, you've got a TV.
1:12:48 > 1:12:50- Yeah, absolutely.- With cricket on, it's brilliant.
1:12:50 > 1:12:52What's the current score in the Ashes then, Vivek?
1:12:52 > 1:12:57Well, the last time I saw, England were all out for 270,
1:12:57 > 1:12:59- weren't they? - All right, so what do we...?
1:12:59 > 1:13:02I've just added a couple of autumnal spices in there.
1:13:02 > 1:13:05- Now, you toast these off? - Yeah, toast them off slightly.
1:13:05 > 1:13:09Some clove and some cumin and that goes into the marinade as well.
1:13:09 > 1:13:13- Yeah.- And I've got some yoghurt here which is going to go in.
1:13:13 > 1:13:16Right, that's your kachumber salad which is basically just all
1:13:16 > 1:13:18the things blended, all in.
1:13:18 > 1:13:22And so, all this mixed in, that's your marinated pigeon breasts.
1:13:22 > 1:13:24Right, so that's that one.
1:13:24 > 1:13:26Now, you're going to get on and do the lentils, which are these...
1:13:26 > 1:13:27These little black lentils.
1:13:27 > 1:13:31- These are not the Puy lentils which we're used to.- No, they aren't.
1:13:31 > 1:13:34They look a bit like Puy lentils, they aren't.
1:13:34 > 1:13:36Can I show these? See what these are.
1:13:36 > 1:13:39They're very nutty when they're raw. They're used throughout the country.
1:13:39 > 1:13:40They're used both in the north and the south.
1:13:40 > 1:13:43They're kind of like mung beans. They look like little mung beans.
1:13:43 > 1:13:45They are like mung beans, but they're black and they're urad.
1:13:45 > 1:13:47- They're called urad lentils.- Right.
1:13:47 > 1:13:50- And you can buy them in most Asian stores nowadays.- Right.
1:13:50 > 1:13:53And for the... For the lentils...
1:13:53 > 1:13:55So, what have you cooked them in? Just water?
1:13:55 > 1:13:57- Just water and a tiny bit of salt.- All right.
1:13:57 > 1:14:00And usually, we'd cook them overnight,
1:14:00 > 1:14:02so last thing we do before we leave the...
1:14:03 > 1:14:09..we leave the kitchens, is leave salted urad lentils on the tandoor.
1:14:09 > 1:14:12And come back next morning and they've... They've...
1:14:12 > 1:14:15And it's all cooked. So, what spices have you got in there, then?
1:14:15 > 1:14:18I've got red chilli powder and a bit of garam masala, which is
1:14:18 > 1:14:21my own recipe for garam masala.
1:14:21 > 1:14:25Ginger and garlic paste, salt, sugar...
1:14:25 > 1:14:27And I'm going to take it through. Cook it really long.
1:14:27 > 1:14:30Right, now, there's going to be a lot of people this morning
1:14:30 > 1:14:33waking up with hangovers that have probably got a naan bread
1:14:33 > 1:14:35or half a naan bread stuck to their face.
1:14:35 > 1:14:36LAUGHTER
1:14:36 > 1:14:39This is how they make it, yeah?
1:14:39 > 1:14:42- Flour, plain flour?- Yes. - Plain flour? Right.
1:14:42 > 1:14:45Plain, unleavened... So a non-raising flour.
1:14:45 > 1:14:47- Just a plain flour.- Oil?
1:14:47 > 1:14:50Yeah, oil. Eggs, baking powder.
1:14:50 > 1:14:52- Egg...- Salt, sugar...
1:14:52 > 1:14:54- Salt, sugar and baking powder? - Yeah.- Done, in.
1:14:54 > 1:14:57And the salt and sugar's important, obviously, in there.
1:14:57 > 1:14:59And then milk, you just mix all that lot together?
1:14:59 > 1:15:00You mix it all up together.
1:15:00 > 1:15:03OK, so I'll mix that all in and you leave this to prove, do you?
1:15:03 > 1:15:06No, you don't prove it because it's got baking powder,
1:15:06 > 1:15:07- it will instantly rise.- OK.
1:15:07 > 1:15:10- Your pigeon's had four minutes in there.- Has it?
1:15:10 > 1:15:12So, I'll just give this a mix together.
1:15:12 > 1:15:15Now, if you wanted to do sort of garlic naan, you add that after?
1:15:15 > 1:15:17Yeah, it's a topping, you would... Oh, look at that.
1:15:17 > 1:15:19- Oh, it smells amazing, doesn't it? - Oh, look at that.
1:15:19 > 1:15:23It's so far away, but it's so strong as well.
1:15:23 > 1:15:25But you can buy these ovens for home if you want these?
1:15:25 > 1:15:27Yes, you can, you can actually buy these ovens.
1:15:27 > 1:15:29There's a company around now...
1:15:29 > 1:15:31Could replace my washing machine.
1:15:31 > 1:15:34James, have you not got a tandoori in your place?
1:15:34 > 1:15:37Well, I want to get one because I've got the pizza oven, of course.
1:15:37 > 1:15:39Yeah, you want to dig a genuine one, don't you?
1:15:39 > 1:15:41I'd like a proper charcoal
1:15:41 > 1:15:43because I think it's really, really good with charcoal.
1:15:43 > 1:15:45I think, you know, you get that, but it's incredibly hot.
1:15:45 > 1:15:48Exactly, if you are going to go to the trouble of getting one,
1:15:48 > 1:15:52you're better off getting the real McCoy, getting a charcoal one.
1:15:52 > 1:15:54Right, so, we've got our kachumber salad here.
1:15:54 > 1:15:57- Next, this is our naan bread. - Yeah.- OK.
1:15:57 > 1:15:59I'll get this over. You want to sprinkle these
1:15:59 > 1:16:01with a little bit of black onion seed or something like that?
1:16:01 > 1:16:04Yeah, just some black onion seed. If you've got any garlic
1:16:04 > 1:16:06or coriander... Have you got any coriander chopped?
1:16:06 > 1:16:08I've got... I can do some.
1:16:08 > 1:16:09Right, Mr Evans, this is your moment.
1:16:09 > 1:16:12- You didn't realise you were going to be making this.- Am I coming over?
1:16:12 > 1:16:13- You are.- Coming over now.
1:16:13 > 1:16:17Yeah, you need to roll your sleeves up, get rid of any jewellery.
1:16:17 > 1:16:19- There you go. - And Chris is going to love this.
1:16:19 > 1:16:20- Can I...?- Look at the amount of butter going in.
1:16:20 > 1:16:22Can I have a bucket of ice to put my arm in first?
1:16:22 > 1:16:25- You don't do the sun, do you, really?- No, I don't do the sun.
1:16:25 > 1:16:28One of the things in my blood test came up is lack of vitamin D.
1:16:28 > 1:16:30My skin hasn't seen the sun for 25 years.
1:16:30 > 1:16:32And now it's about to see the sun.
1:16:32 > 1:16:33850 degrees!
1:16:33 > 1:16:34Close to the sun.
1:16:34 > 1:16:36Absolutely, absolutely.
1:16:36 > 1:16:40- What sensible behaviour on a Saturday morning.- Well...
1:16:40 > 1:16:42If you want a bit of coriander on it, you can do that.
1:16:42 > 1:16:44Right, so grab one of these.
1:16:44 > 1:16:46- There you go.- OK, thank you.
1:16:46 > 1:16:47And there you go.
1:16:49 > 1:16:51What have you just done?
1:16:51 > 1:16:54- I've just... - HE LAUGHS
1:16:54 > 1:16:55OK, mine's stuck to the thing.
1:16:55 > 1:16:57You have to do it by hand? No, that's...
1:16:57 > 1:17:00Guys, I'm coming too. I don't want you to have all the fun in here.
1:17:00 > 1:17:03Now, this is really, really hot. So you put this on what?
1:17:03 > 1:17:06What's that called? That pad?
1:17:06 > 1:17:10This is a little pillow I've made, yeah? It's a little pillow.
1:17:10 > 1:17:12- Just wrapped up napkins.- And then the idea is you grab this
1:17:12 > 1:17:18- and stick it...- That's very good. - Very, very carefully.
1:17:19 > 1:17:21But look at him, he knows.
1:17:21 > 1:17:24- ARGH! - THEY LAUGH
1:17:24 > 1:17:26Happy 200th show, James!
1:17:26 > 1:17:28You can smell the skin.
1:17:29 > 1:17:31- He's doing that with his jumper. - Right, in they go, right.
1:17:31 > 1:17:34Yeah, now we know why Vivek wore a jumper today.
1:17:36 > 1:17:38- You boys have fun with that. - So ready to go in?
1:17:38 > 1:17:40Right, the idea is you're going to put that in.
1:17:40 > 1:17:43You plate up, Vivek. The idea is you hold this.
1:17:43 > 1:17:45- Yeah, yeah.- No, no, it's not enough.
1:17:45 > 1:17:48- Hold the pad and put it in below that one.- Below that one?!
1:17:48 > 1:17:50This is like the opposite of the omelette challenge, isn't it?
1:17:50 > 1:17:53- Below that one?- It's got to stick to the side.- OK.
1:17:53 > 1:17:55Don't touch the edge of the edge.
1:17:55 > 1:17:56OK, ready.
1:17:58 > 1:18:00- Oh! - JAMES LAUGHS
1:18:00 > 1:18:02How's that going?
1:18:02 > 1:18:04Bye-bye, bye-bye.
1:18:05 > 1:18:07- There you go.- Right, your go.
1:18:07 > 1:18:09- Vive la France.- Oui, voila.- Daniel.
1:18:09 > 1:18:11- Merci beaucoup.- OK.
1:18:11 > 1:18:12Vive la France.
1:18:12 > 1:18:14- Let's get you ready.- Yes, get ready. - Come on, son.
1:18:14 > 1:18:16Right, you plate up, because we're nearly ready.
1:18:16 > 1:18:19- Right, you've got to go lower. - Where are you sending me?
1:18:19 > 1:18:21- Let me take this one out. - Lower than a two!
1:18:22 > 1:18:24I don't think any of this was a good idea, to be honest, but...
1:18:24 > 1:18:27- Are you ready?- Yeah, go on, Daniel.
1:18:27 > 1:18:28Just let me take this one out.
1:18:31 > 1:18:32- Right, we've got one.- Very good.
1:18:34 > 1:18:38- That's so high! - Look at it.- Barely in there, Daniel.
1:18:38 > 1:18:41- Right, OK. Don't worry.- Oh, well. - You plate up.- Go on, James.
1:18:41 > 1:18:44- We've got our pigeon on. - Did you put yours really low?
1:18:44 > 1:18:46Yeah, yeah. Mine is all the way down the bottom.
1:18:46 > 1:18:47Wow! That's low.
1:18:47 > 1:18:49That's how they should look.
1:18:49 > 1:18:52- I'm going to take Mr Evans's out in a minute.- OK.
1:18:52 > 1:18:55- That one's yours, would you agree? - That is mine, yeah.
1:18:55 > 1:18:58- Oh, that's very low. - Oh, that's a belter, look at that.
1:18:58 > 1:19:01They don't get any better than that, look.
1:19:01 > 1:19:03LAUGHTER
1:19:05 > 1:19:07It's not looking good for the souffle, is it?
1:19:07 > 1:19:09Right, bit of butter on the naan bread.
1:19:09 > 1:19:12- Can you butter the naan bread, Daniel, please?- Oh, dear.
1:19:13 > 1:19:16That's fantastic. Have a seat back down there.
1:19:16 > 1:19:17I'm just going to go over here.
1:19:17 > 1:19:21- Yes, sorry. Right, there you go.- Is there still one in?
1:19:21 > 1:19:24Oh, well, that's not too bad.
1:19:24 > 1:19:26That's not bad at all, is it?
1:19:26 > 1:19:29- Great stuff, thanks, Daniel. - Thank you for the try.
1:19:29 > 1:19:31Right, so, while you plate that up
1:19:31 > 1:19:34and put the naan breads next to it, remind us what that is again.
1:19:34 > 1:19:36Well, a tandoori breast of pigeon with black lentils
1:19:36 > 1:19:40- and kachumber salad and freshly made naan bread.- Naan bread!
1:19:40 > 1:19:42Rock and roll.
1:19:42 > 1:19:44Look at that.
1:19:48 > 1:19:50How fantastic is that?
1:19:50 > 1:19:52- Great stuff.- Over here.
1:19:52 > 1:19:55- That was a huge effort, wasn't it? - It was, yeah. How's your hand?
1:19:55 > 1:19:58- It's OK, it's OK.- The hairs have gone, though, haven't they?
1:19:58 > 1:20:00Don't worry. Didn't use them for anything anyway.
1:20:00 > 1:20:01So I understand what you mean now,
1:20:01 > 1:20:03- the poor guy who does that all night.- Yeah, literally,
1:20:03 > 1:20:06- no hairs on his arms. - I hope there's no hairs in that.
1:20:06 > 1:20:10One arm. You can tell which section he's on, look. In the office!
1:20:10 > 1:20:12- What do you reckon?- Stunning. Just stunning.- Stunning?
1:20:12 > 1:20:14- Yeah, genuinely stunning. - Try it with the naan bread.
1:20:14 > 1:20:17That's a wonderful smoky aroma that you get from the juices
1:20:17 > 1:20:19dripping onto the coals.
1:20:19 > 1:20:21The naan bread is so cool to make, though.
1:20:21 > 1:20:23So, could you do that with the skin on or not at all?
1:20:23 > 1:20:26Not if you're using yoghurt in the marinade. If you weren't,
1:20:26 > 1:20:29if you were using tamarind or soya sauce or something like that.
1:20:29 > 1:20:32There is a real science with your spice, it's very difficult.
1:20:37 > 1:20:40Boys and their toys, eh? What a cracking dish from Vivek there.
1:20:40 > 1:20:42Now, when Anton Du Beke came to the studio
1:20:42 > 1:20:44to face his food heaven and food hell,
1:20:44 > 1:20:48he was as passionate as a pasodoble about pears,
1:20:48 > 1:20:51but it was a lively quickstep away from lentils.
1:20:51 > 1:20:53Heaven or hell? Let's find out.
1:20:53 > 1:20:54Right, it's time to find out
1:20:54 > 1:20:56whether Anton will be facing food heaven or food hell.
1:20:56 > 1:20:58Everyone in the studio's made their minds up.
1:20:58 > 1:21:00- Anton just to remind you, food heaven would be pears.- Lovely!
1:21:00 > 1:21:03Which would be transformed into a lovely brioche
1:21:03 > 1:21:04with a nice caramel sauce and a custard.
1:21:04 > 1:21:07Some people call it creme anglaise, I'm going to call it custard.
1:21:07 > 1:21:09Alternatively, it could be the old dreaded food hell -
1:21:09 > 1:21:12lentils which we've got cooking away here.
1:21:12 > 1:21:13Has a cat wandered in?
1:21:13 > 1:21:16Which could be transformed into a wonderful dish with cumin -
1:21:16 > 1:21:18spicy lentils and monkfish and mashed potato.
1:21:18 > 1:21:20How do you think this lot have decided,
1:21:20 > 1:21:22because it was 2-1 at home for our viewers?
1:21:22 > 1:21:25- I'd say just go with the viewers.- Yeah.
1:21:25 > 1:21:30If I said that those two over there decided to go for food hell...
1:21:30 > 1:21:32- You are joking.- So, really, it's kind of down to these two.
1:21:32 > 1:21:34- I'm sorry, Anton.- You are joking! - I'm sorry.
1:21:34 > 1:21:37Fortunately, fortunately, these two decided to go for food heaven,
1:21:37 > 1:21:41so you're very lucky. Very lucky, they've done it for you.
1:21:41 > 1:21:43So, we lose this one out the way. They've got pears.
1:21:43 > 1:21:46- Right, so, what we're going to do first of all...- Thank you so...
1:21:46 > 1:21:48- Can I get rid of this?- Yeah, we can get rid of that.- Thank you.
1:21:48 > 1:21:49Nonsense!
1:21:49 > 1:21:52So, what we're going to do first of all is I'm going to get...
1:21:52 > 1:21:55Galston, if you can peel me the pears, please, that would be great.
1:21:55 > 1:21:58- Yeah, of course.- Now, if you can then do me a nice custard.
1:21:58 > 1:22:00Got some milk here, we've got some cream.
1:22:00 > 1:22:03In fact, I'll pop that in the pan for you as well there.
1:22:03 > 1:22:05So, half milk, half cream. This is for our custard. Right?
1:22:05 > 1:22:08- So, there we go. - Are you going to give me eggs?
1:22:08 > 1:22:11- Yeah, eggs are over there. Four eggs.- Make sure you cook them.
1:22:11 > 1:22:13I'm going to trust you with the eggs.
1:22:13 > 1:22:16Over here, I'm going to get a caramel on the go,
1:22:16 > 1:22:18which is some sugar, butter and cream.
1:22:18 > 1:22:20I'm going to caramelise that first of all.
1:22:20 > 1:22:21Can I pinch a bit of your vanilla?
1:22:21 > 1:22:23Yeah, take some vanilla, that will be fine.
1:22:23 > 1:22:25First off, we're going to poach the pears. Now, I'm going to...
1:22:25 > 1:22:27- Do we need any chocolate? - No chocolate for this.
1:22:27 > 1:22:29- OK, just checking. - No chocolate for this one.
1:22:29 > 1:22:32And then we're going to take our pears and poach them.
1:22:32 > 1:22:34- Are you all right at the end there? - No, I'm doing all right.
1:22:34 > 1:22:36- I'm overseeing. A consultancy role, I think.- All right.
1:22:36 > 1:22:39I thought you were going further away from the lentils.
1:22:39 > 1:22:41I felt a bit ill, looking at those lentils, if I'm honest.
1:22:41 > 1:22:43There's some more vanilla. So we've got...
1:22:43 > 1:22:45This is to poach our pears, so we've got the vanilla,
1:22:45 > 1:22:49I've got some lemon. Now, these are William pears, these ones.
1:22:49 > 1:22:50We're going to poach them whole.
1:22:52 > 1:22:55In we go with the lemon as well. Some sugar.
1:22:56 > 1:23:00That's going to go in. I'm going to leave some for you, there we go.
1:23:00 > 1:23:03I'll swap that around so we get that nice and hot quicker. There we go.
1:23:03 > 1:23:06And then we've got our pears here which we're going to take
1:23:06 > 1:23:09the bottoms out with a melon scoop, like that,
1:23:09 > 1:23:12- so there's no seeds in there at all, so it's nice and whole.- Marvellous.
1:23:12 > 1:23:14Generally, if you've got more time than Galton,
1:23:14 > 1:23:16- you'd peel them properly. - Yeah, yeah.
1:23:16 > 1:23:19Well, you've taken it too quickly. Give it back to me.
1:23:19 > 1:23:21- I'll finish it off.- All right, finish it off. There we go.
1:23:21 > 1:23:23Right, so we've got our sugar on here.
1:23:23 > 1:23:26This is for our caramel sauce, so we've got caramelised sugar...
1:23:26 > 1:23:29- You can do that if you want with that one.- No, you're joking.
1:23:29 > 1:23:31With some butter and then some cream.
1:23:31 > 1:23:34- Now, over here, we're going to make some brioche.- Excellent.
1:23:34 > 1:23:36Right, brioche, so it's the same way as making bread
1:23:36 > 1:23:39but it's got butter with it, all right? So we've got in here,
1:23:39 > 1:23:43we've got flour, we've got milk, we've got sugar...
1:23:43 > 1:23:44And we've got yeast.
1:23:44 > 1:23:48Now, unlike salt, sugar will feed the yeast with warmth
1:23:48 > 1:23:51and obviously, if we used salt, it would kill the yeast.
1:23:51 > 1:23:55- Exactly.- So, milk... Sorry, milk and then we've got the egg.
1:23:55 > 1:23:56Yeah, give that a quick mix.
1:23:56 > 1:23:59- Mix all that lot together. - All over your jacket, nicely.
1:23:59 > 1:24:01Right, there you go. Now...
1:24:01 > 1:24:02Mix this together.
1:24:03 > 1:24:05And then we're going to add our butter.
1:24:05 > 1:24:07Now, this is the difference between bread
1:24:07 > 1:24:09and actually an enriched yeast dough which is your doughnuts
1:24:09 > 1:24:12and everything else, because then what you do is add some butter.
1:24:12 > 1:24:13Small amount of butter.
1:24:13 > 1:24:15Quite a lot of butter, to be honest.
1:24:15 > 1:24:17That's quite a lot of butter, if I'm honest.
1:24:17 > 1:24:18Yeah, and then we bring this together
1:24:18 > 1:24:21- until it comes to a dough, knead it nicely.- How are you doing?
1:24:21 > 1:24:24- I'm doing very well, actually.- All right, keep on. You'll be all right.
1:24:24 > 1:24:26- Can you give a quick...? - There you go.- Bit of that.
1:24:26 > 1:24:29This is our caramel sauce over here.
1:24:29 > 1:24:31Get that nice, hot caramel. There you go.
1:24:31 > 1:24:33Now, at this point with the caramel...
1:24:33 > 1:24:36So, once you get to this stage, you see, then what you do is
1:24:36 > 1:24:39knead it for a while, leave it to prove, cover it over...
1:24:39 > 1:24:41And then it rises up. Now, if you can bring me
1:24:41 > 1:24:43- that one across, please, Galton. - There you go.
1:24:43 > 1:24:46Meanwhile, I'm going to finish off my little sauce here...
1:24:46 > 1:24:48We've got our caramel. We don't want to take it too far.
1:24:48 > 1:24:51- No, don't take it too far. I hate that.- Otherwise, it goes bitter.
1:24:51 > 1:24:53- Double cream.- Ohh, gorgeous.
1:24:53 > 1:24:55Oh, here we go.
1:24:55 > 1:24:56Come on.
1:24:56 > 1:24:59So, you can see, this is healthy as well, this dessert.
1:24:59 > 1:25:01But this is one of the puddings that I used to make
1:25:01 > 1:25:05when I was very young, working as a pastry chef.
1:25:05 > 1:25:07- Well, not as a pastry chef, but in a bakery.- Oh, really?
1:25:07 > 1:25:09This is one of the things that they used to serve in France,
1:25:09 > 1:25:12which was delicious because it was one of those meals
1:25:12 > 1:25:14that you could actually eat just nice and warm in a morning
1:25:14 > 1:25:17but you could have for lunch cold. It was really, really nice.
1:25:17 > 1:25:19- So you've got in here... - Where did you train?
1:25:19 > 1:25:21All over the place, all over the place. Like these guys.
1:25:21 > 1:25:24Right, now, look here. You've got your brioche.
1:25:24 > 1:25:26Now, touch of flour. This is nice and simple.
1:25:26 > 1:25:29Can you just make that into little balls for me?
1:25:29 > 1:25:31We've got some marzipan here.
1:25:31 > 1:25:33Just want it moulding up into little balls like that. Two of those.
1:25:33 > 1:25:35I don't love marzipan.
1:25:35 > 1:25:37- You don't have to go mad with that. - You don't like marzipan?
1:25:37 > 1:25:39I don't mind it, but, you know, if you go too far,
1:25:39 > 1:25:41it feels like someone's getting married.
1:25:41 > 1:25:43Listen, you just get what you're given,
1:25:43 > 1:25:46- all right, at this moment in time? - Thanks for inviting me.
1:25:47 > 1:25:50Do you want to do it on that? That stove there, it's hotter.
1:25:50 > 1:25:52There you go. That one's hotter for you.
1:25:52 > 1:25:54And then what you do is you take your brioche...
1:25:54 > 1:25:56- You should be doing this. - Yeah, I know.
1:25:56 > 1:25:58You're the baker, here you go.
1:25:58 > 1:26:00- Oh, I see.- Over here. - I don't like to get involved.
1:26:00 > 1:26:03And you can do some of your bakery rolls. There you go.
1:26:03 > 1:26:04Oh, God, it's been a while.
1:26:06 > 1:26:09You can tell that it's been a while, yeah. Right, you fold that over.
1:26:09 > 1:26:11- Yeah, I did that.- Turn it over. - I did that as well.
1:26:11 > 1:26:13- And then mould it up into a ball. - Used to do this with rolls.
1:26:13 > 1:26:16You do this first thing in the morning, look at that.
1:26:16 > 1:26:19- On there.- No, not like that! - There you go.
1:26:19 > 1:26:22- Have we got some pears? Where's the poached pears?- What a beauty.
1:26:22 > 1:26:25- Can I have a close-up on my one, please?- My one's better.
1:26:25 > 1:26:28No, yours is a little sort of less spherical.
1:26:28 > 1:26:30And now I'm going to put that on there
1:26:30 > 1:26:33and then the idea is we'd then prove this...
1:26:33 > 1:26:36Leave this to prove with the pears on the top.
1:26:36 > 1:26:38Like that.
1:26:38 > 1:26:40They sit on the top, leave those to prove for about an hour
1:26:40 > 1:26:43- and they puff up. - Have we got that long?
1:26:43 > 1:26:45Yeah, we've got that long because in the oven here...
1:26:45 > 1:26:49- If you can get me the pastry brush, please, guys.- Pastry brush.
1:26:49 > 1:26:50We've got a pair that we've got over here.
1:26:50 > 1:26:52You got a pastry brush? Where's your pastry brush?
1:26:52 > 1:26:54There we go, pastry brushes over here.
1:26:54 > 1:26:56These want to bake for about 20 minutes.
1:26:56 > 1:26:58- Then you've got one of these. - Oh, it looks beautiful.
1:26:58 > 1:27:01Then we take our caramel. Can I have a plate, please, over here?
1:27:01 > 1:27:03We take our caramel which is over there.
1:27:05 > 1:27:07How are we doing with our sauce?
1:27:07 > 1:27:10- Ready. Custard. - Custard, custard sauce.
1:27:10 > 1:27:11Creme anglaise, custard, difference?
1:27:11 > 1:27:13Yeah, exactly, there is no difference really.
1:27:13 > 1:27:15One's French and one's English, but it's the same thing.
1:27:15 > 1:27:17But there we go, just pass it through the sieve.
1:27:17 > 1:27:19We want it nice and thick.
1:27:19 > 1:27:23There you go. A spoon, please, if you've got one. Thank you.
1:27:23 > 1:27:26Nice and rich with vanilla as well, this one wants to be.
1:27:26 > 1:27:28And you've got your vanilla...
1:27:28 > 1:27:32- It's nearly as wet as my omelette, isn't it?- Custardy sauce, yeah.
1:27:32 > 1:27:34That sits on there.
1:27:34 > 1:27:36- And the idea is now... - Oh, look at that.
1:27:36 > 1:27:38..we will lift this on there.
1:27:38 > 1:27:40Oh!
1:27:40 > 1:27:43- Shut up! - LAUGHTER
1:27:43 > 1:27:44What a belter.
1:27:46 > 1:27:47- Come on.- And then you can dive in.
1:27:47 > 1:27:49Tell us what you think of that.
1:27:49 > 1:27:50Shut your face.
1:27:52 > 1:27:53Dive into that. Tell us what you think.
1:27:53 > 1:27:56- Bring over the glasses, guys. - Those two can clear off.
1:27:56 > 1:27:58They wanted the other stuff.
1:27:59 > 1:28:01Oh, it feels like a shame to touch it, doesn't it?
1:28:05 > 1:28:07What do you think?
1:28:07 > 1:28:09- Can I try some? - If I had that silver suit on,
1:28:09 > 1:28:12you'd be able to see how excited I am about this.
1:28:12 > 1:28:13JAMES LAUGHS
1:28:19 > 1:28:22Strictly speaking, that was a close call for Anton there,
1:28:22 > 1:28:25but luckily, he got his food heaven and didn't he looked pleased?
1:28:25 > 1:28:27That's all we've got time for this week.
1:28:27 > 1:28:29I hope you've enjoyed taking a look back at some of the best moments
1:28:29 > 1:28:31from Saturday Kitchen and don't forget,
1:28:31 > 1:28:33if you fancy trying any of the studio recipes,
1:28:33 > 1:28:35you can find them on the BBC website.
1:28:35 > 1:28:37Thanks for watching, we'll see you next week.