0:00:02 > 0:00:05Good morning. We're travelling the culinary world this morning with dishes from
0:00:05 > 0:00:09Asia, the Middle East, and we've even got a classic English scone. So, curl up on the sofa,
0:00:09 > 0:00:14forget the cold weather outside, and enjoy another slice of Saturday Kitchen Best Bites.
0:00:33 > 0:00:37Welcome to the show. Now, we've been digging through the Saturday Kitchen archives
0:00:37 > 0:00:39to bring you some of the best moments from years gone by.
0:00:39 > 0:00:43Coming up, Carol Kirkwood enjoys a masterclass in English scones
0:00:43 > 0:00:45with jam and clotted cream.
0:00:45 > 0:00:49Tim Allen makes his Saturday Kitchen debut with a hake and ham hock dish.
0:00:49 > 0:00:52He braises the ham hock and roasts the hake, before serving with
0:00:52 > 0:00:55pickled cucumbers, a warm potato salad and mustard sauce.
0:00:55 > 0:00:58Sabrina Ghayour is here with a Persian feast.
0:00:58 > 0:01:00She cooks up chicken with walnuts and pomegranates,
0:01:00 > 0:01:02before roasting cod, covered in za'atar,
0:01:02 > 0:01:06and finally serves it all up with Basmati rice.
0:01:06 > 0:01:10Annabel Langbein takes on Cyrus Todiwala in the Saturday Kitchen Omelette Challenge.
0:01:10 > 0:01:13And then it's over to the legendary Rick Stein,
0:01:13 > 0:01:16who is cooking up an Indonesian-inspired dish.
0:01:16 > 0:01:19He makes a traditional nasi goreng, served with spicy barbecued chicken.
0:01:19 > 0:01:22And finally actor Mackenzie Crook faces his food heaven
0:01:22 > 0:01:25or his food hell. Will he get his food heaven?
0:01:25 > 0:01:27Lobster tortellini with lobster sauce and samphire.
0:01:27 > 0:01:28Or his food hell?
0:01:28 > 0:01:31Apple and syrup steamed pudding with plum and apple compote and
0:01:31 > 0:01:34home-made custard. You're going to have to keep watching to find out.
0:01:34 > 0:01:39But first up, Paul Rankin is here with a Japanese-inspired seafood dish.
0:01:39 > 0:01:41It's the great Paul Rankin, of course.
0:01:41 > 0:01:44- Now, welcome to the show, boss. - Hey, good to see you again.
0:01:44 > 0:01:46Great to have you on the show. What are we cooking?
0:01:46 > 0:01:51Soya miso glazed halibut with lovely prawn dumplings,
0:01:51 > 0:01:53and a shiso broth - that's basically an aromatic broth,
0:01:53 > 0:01:55- with a little bit of shiso on top. - OK.
0:01:55 > 0:01:57So lots of ingredients in here. So break this down for us.
0:01:57 > 0:01:59The marinade's going to be the first thing.
0:01:59 > 0:02:02We've got our prawns for the dumplings. This is miso.
0:02:02 > 0:02:04It's a fermented soya bean paste.
0:02:04 > 0:02:07Into the marinade goes some sugar, some sake, some mirin,
0:02:07 > 0:02:11which is a sweet Japanese wine, used a lot in their cooking.
0:02:11 > 0:02:12And some light soy sauce.
0:02:12 > 0:02:15Into the dumplings, we've got a little bit of ginger,
0:02:15 > 0:02:17a little bit of sake and a little bit of soy.
0:02:17 > 0:02:21And then some chicken stock, which we season up again...
0:02:21 > 0:02:24You're into your Asian cuisine, aren't you?
0:02:24 > 0:02:26- It's this sweet salty thing going on.- Yeah.
0:02:26 > 0:02:28And you know why that is, James?
0:02:28 > 0:02:31It's because it's the way I like to eat.
0:02:31 > 0:02:34Now, I'm starting to chop these up cos there is loads to do.
0:02:34 > 0:02:39- I travelled a lot as a kid.- Yeah. - Well, not really a kid.
0:02:39 > 0:02:42As a young man, I travelled a lot.
0:02:42 > 0:02:46Belfast was kind of a weird place in the late '70s,
0:02:46 > 0:02:50early '80s so I got out and went travelling
0:02:50 > 0:02:54and although I trained classic French food,
0:02:54 > 0:02:58I just fell in love with all these type of flavours.
0:02:58 > 0:03:01This is a classic dish, isn't it, this one?
0:03:01 > 0:03:04Is this the type of miso that you make miso soup with as well?
0:03:04 > 0:03:05There's different types of miso.
0:03:05 > 0:03:09You can use this type of miso in a miso soup.
0:03:09 > 0:03:13There's dark miso, light miso, sweet miso, all that sort of stuff,
0:03:13 > 0:03:16and each one has a slightly different use.
0:03:16 > 0:03:17Yeah.
0:03:17 > 0:03:22In Japanese food, this is a classic type of marinade.
0:03:22 > 0:03:24Although it's kind of been made
0:03:24 > 0:03:28- famous in the UK by the restaurant Nobu.- Yeah.
0:03:28 > 0:03:30Which serves something called black cod.
0:03:30 > 0:03:34Which you must have had, haven't you?
0:03:34 > 0:03:38- Oh, yes!- Do you like the black cod? - Love it! Love it!
0:03:38 > 0:03:41You want to taste mine, love, it's even better!
0:03:41 > 0:03:43So this goes into the marinade
0:03:43 > 0:03:47and it can be just for a couple of hours, or it can be overnight.
0:03:47 > 0:03:48Or even a couple of days.
0:03:48 > 0:03:51But in that restaurant, it literally could be in there three days.
0:03:51 > 0:03:55But it's a different type of fish. It's not normal cod, is it?
0:03:55 > 0:03:57Halibut's quite a light fish.
0:03:57 > 0:04:01That's why I'm keeping the marinade quite light.
0:04:01 > 0:04:05I also like the texture when we keep it light.
0:04:08 > 0:04:10So we simply take that out.
0:04:10 > 0:04:13You can give it a little bit of a pan fry if you want,
0:04:13 > 0:04:16just to bring the colour up, but if you've got a good, hot grill,
0:04:16 > 0:04:19it's going to cook no problem.
0:04:19 > 0:04:22- Right.- So, that's going to go... - Off the paper?
0:04:22 > 0:04:25No, no, no. leave it on the paper. A good fire round the edge
0:04:25 > 0:04:29- is all right.- Really?- You think it'll go on fire?- Probably, yeah.
0:04:29 > 0:04:32But I'm going to leave that with you.
0:04:32 > 0:04:36Never a dull moment on Saturday Kitchen, folks. Never a dull moment.
0:04:36 > 0:04:38- What's that? - Can you marinate meat with that?
0:04:38 > 0:04:42- Excuse me?- Can you marinate meat with it?- It wouldn't suit...
0:04:42 > 0:04:45You can marinate meat with it, it tends to be used as a covering,
0:04:45 > 0:04:48as a spread, almost like we would use mustard, or something.
0:04:48 > 0:04:52So with beef, you would use a darker miso, a little bit more salty,
0:04:52 > 0:04:54a slightly bigger flavour.
0:04:54 > 0:04:56And this is incredible, actually.
0:04:56 > 0:04:59A little bit of steak, smeared with that, it's wonderful.
0:04:59 > 0:05:02And what you have in here is the prawns,
0:05:02 > 0:05:05a couple of teaspoons of chopped scallions.
0:05:05 > 0:05:07- Do you know what scallions are? - Spring onions.- Yeah.
0:05:07 > 0:05:11And about half a teaspoon of ginger, a little bit of soya sauce.
0:05:11 > 0:05:14There we go. A bit of sake has gone in there as well, hasn't it?
0:05:14 > 0:05:16Yeah, a little bit of sake in there.
0:05:16 > 0:05:18SIZZLES Whoa!
0:05:18 > 0:05:20You can use a fish stock for this.
0:05:20 > 0:05:23Or if you're very into your Japanese cooking, you can
0:05:23 > 0:05:27use one of their sort of classic broths.
0:05:27 > 0:05:29Yeah.
0:05:29 > 0:05:31- OK. So that's a little bit of ginger for you for the broth.- OK.
0:05:31 > 0:05:34- Over here, little wontons. - Yeah, I love these little things.
0:05:34 > 0:05:36You can buy them in Asian supermarkets.
0:05:36 > 0:05:38If you don't have an Asian supermarket,
0:05:38 > 0:05:42try your local takeaway cos they use these a lot, or Chinese restaurant.
0:05:42 > 0:05:45- OK.- Costs a pound for a pack of maybe 50.- Yeah.
0:05:45 > 0:05:50And what they basically are, they're little egg pasta doughs.
0:05:50 > 0:05:54And they just make the most wonderful, delicate little ravioli.
0:05:54 > 0:05:57So about a teaspoon of the mixture going on this.
0:05:57 > 0:06:00Yeah. In there, I've got a little bit of egg yolk and some water.
0:06:00 > 0:06:02Yeah, yeah.
0:06:02 > 0:06:05- OK.- And I like to brush them first.- Yeah.
0:06:05 > 0:06:08Cos then it starts to get a little bit sticky and dry.
0:06:08 > 0:06:12So if you just go like that, a teaspoon of that in there.
0:06:13 > 0:06:16So you don't need to turn the fish over, once it's in the grill?
0:06:16 > 0:06:18- Just leave it?- No, no.
0:06:18 > 0:06:22- OK. There we go.- It really depends how hot your grill is,
0:06:22 > 0:06:24as to whether you're going to get a really good glaze on it.
0:06:24 > 0:06:27And whether or not you put paper underneath the tray.
0:06:27 > 0:06:30- Well, that's to stop it sticking to the bottom.- Is it? OK.
0:06:30 > 0:06:32Yeah, it's not for a smoky effect.
0:06:32 > 0:06:36Although maybe we'll turn this into like a smoked halibut kind of thing.
0:06:36 > 0:06:39- OK, there you go. Right, you've got these.- Top man.
0:06:39 > 0:06:42Now these are great. You can freeze these as well, can't you?
0:06:42 > 0:06:43Yeah, they freeze very well
0:06:43 > 0:06:46and you can use various ravioli stuffings with it.
0:06:46 > 0:06:50Now, we're going to season up the broth with some sugar.
0:06:50 > 0:06:55- Yeah.- Now, it's quite odd, I think, sometimes for Europeans to see
0:06:55 > 0:06:59people using sugar in things like soups and things like that.
0:06:59 > 0:07:02But I think it's quite human. We like sugar, don't we?
0:07:02 > 0:07:04Yeah.
0:07:04 > 0:07:08So with these sort of light Japanese flavours and Chinese dishes,
0:07:08 > 0:07:11the sugar suits it. I mean, it's part of the reason why..
0:07:11 > 0:07:13Do you think it's that British palate,
0:07:13 > 0:07:15we like that sort of sweet and sour?
0:07:15 > 0:07:17There's a sink in the back there, if you want to wash your hands.
0:07:17 > 0:07:20Do you think it's that British palate that we get that sweet
0:07:20 > 0:07:23and sourness? We like the sweet and sour.
0:07:23 > 0:07:24Yeah, I think it's a human thing.
0:07:24 > 0:07:27I just don't think it's the British, you know?
0:07:27 > 0:07:31Um, but for European food, I think
0:07:31 > 0:07:34a lot of our food has developed to suit our wines.
0:07:34 > 0:07:37- Yeah.- You know? And when you get food that's too sweet,
0:07:37 > 0:07:39sometimes it can spoil a wine completely.
0:07:39 > 0:07:42So, what's Mr Rankin doing at the moment then?
0:07:42 > 0:07:45I know you're cooking quite a lot in Cayenne? Back into the kitchen.
0:07:45 > 0:07:48I've been there nearly every night. But really enjoying that.
0:07:48 > 0:07:52Been doing some work with education and schools.
0:07:52 > 0:07:55And Ready Steady Cook's coming back, isn't it?
0:07:55 > 0:07:57Yeah, we've filmed the Ready Steady Cooks.
0:07:57 > 0:08:01They'll be coming up very shortly, cos we did some Christmas shows.
0:08:01 > 0:08:03- So Ainsley and the gang will be back.- Brian Turner?
0:08:03 > 0:08:06- Are we wheeling him out again, are we?- Brian Turner's there.
0:08:06 > 0:08:10- Do you not miss it?- Top man! I do actually. I made so many things...
0:08:10 > 0:08:12How to cook a chocolate bar and a bottle of beer.
0:08:12 > 0:08:15Do you remember the days, James as a wee lad, cooking with a bandana?
0:08:15 > 0:08:16Yeah!
0:08:16 > 0:08:19- Yeah!- James has got some strange fashion things.
0:08:19 > 0:08:21Look at you, with your waistcoat, look at that!
0:08:21 > 0:08:24What's wrong with it? It's cool, this waistcoat!
0:08:24 > 0:08:26It's great, you could have ironed it first,
0:08:26 > 0:08:28but other than that, it's all right.
0:08:28 > 0:08:32My mum said to me, "Is that James Martin a bit odd?"
0:08:32 > 0:08:34Thanks very much!
0:08:34 > 0:08:36"No, he's really nice. He's really nice."
0:08:36 > 0:08:39"Why is he cooking with his jacket on?"
0:08:39 > 0:08:44- You ever see James cooking with his jacket on telly?- I was cold!
0:08:44 > 0:08:47- You were cold. - No, your waistcoat looks cool.
0:08:47 > 0:08:49Putting a wee bit of ginger in here too.
0:08:49 > 0:08:51There's not many people that can get away with that look
0:08:51 > 0:08:53and you're...one of them.
0:08:53 > 0:08:56- I'm a skinny dude.- In we go with the...- I'm a clothes horse.
0:08:56 > 0:08:58Little tortellini, these go in there.
0:08:58 > 0:09:00And these don't take very long, do they?
0:09:00 > 0:09:03No, they don't. They're only going to take a minute or two, really.
0:09:03 > 0:09:05Right, am I going to check this fish or what?
0:09:05 > 0:09:09- You check the fish. Check the paper, more like.- There you go.
0:09:09 > 0:09:11You almost want it just cooked.
0:09:11 > 0:09:14Do we have time to glaze it a little bit more? Get a blowtorch out, dude.
0:09:14 > 0:09:16- Yeah, you've got 30 seconds. - Let's get a fire going.
0:09:16 > 0:09:19You do the rest of it. Carry on.
0:09:19 > 0:09:24So what I'm doing, I take the stalks off the shiitake, slice them finely.
0:09:24 > 0:09:28- I'm listening!- Poach them in there.
0:09:28 > 0:09:33A little bit of green going in there and a little bit of salt for crunch.
0:09:33 > 0:09:37That adds a beautiful freshness to it.
0:09:38 > 0:09:40Right.
0:09:40 > 0:09:41Of course, at home,
0:09:41 > 0:09:44you just put this under the grill for a little bit longer.
0:09:44 > 0:09:47- But that works great, doesn't it? - Happy with that?- That's fantastic.
0:09:47 > 0:09:49Just going to taste the broth.
0:09:49 > 0:09:55When you're cooking, one of the things that I say most and I never
0:09:55 > 0:10:00tire of saying it to the kids in the kitchen is taste, taste, taste.
0:10:00 > 0:10:02And then trust your instincts.
0:10:02 > 0:10:06- If you think something... - And another one in the kitchen is time, time, time, so hurry up.
0:10:06 > 0:10:08OK. LAUGHTER
0:10:08 > 0:10:12Can you cut...? Can you cut my shiso there?
0:10:12 > 0:10:15- Yeah, I can do.- Now, normally, what I'd be putting in
0:10:15 > 0:10:18is a lovely leaf of Japanese shiso.
0:10:18 > 0:10:20Shiso is a really interesting herb.
0:10:20 > 0:10:24Almost peculiar to Japanese cooking. Um...
0:10:24 > 0:10:26Kind of like a minty flavour?
0:10:26 > 0:10:28If you can't get it, yeah, a bit of mint, a bit of basil would do.
0:10:28 > 0:10:32- Yeah, yeah.- So little dumplings going in here.- Three of those.
0:10:32 > 0:10:35Three, yeah. Or as many as you want. If you're greedy...
0:10:35 > 0:10:37- OK.- ..you can use more.
0:10:37 > 0:10:40And then... Oh, we've got this beautiful...
0:10:40 > 0:10:42- It's delicious.- ..glazed halibut.
0:10:42 > 0:10:46- Now, you can be basting it...as it goes.- Yep.
0:10:46 > 0:10:50- With, um...a little bit of the marinade.- Yeah.
0:10:50 > 0:10:52The secret is just a medium grill for that.
0:10:52 > 0:10:54Medium-to-hot grill, anyway.
0:10:54 > 0:10:57I like this sort of Japanese seven spice pepper on top.
0:10:57 > 0:11:01- I'm a spice freak.- OK. - And then, this is the shiso.
0:11:01 > 0:11:05So just let it drop, let it...let it look cool, like that.
0:11:05 > 0:11:07I think that's beautiful. That's my sort of grub.
0:11:07 > 0:11:09Remind us what that dish is again?
0:11:09 > 0:11:13That's miso-glazed halibut with a shiso broth and prawn dumplings.
0:11:13 > 0:11:16- And I love your waistcoat. Well done.- I love your shirt.
0:11:21 > 0:11:23Right, well, it just looks spectacular.
0:11:23 > 0:11:26I don't know how do you feel about this at ten o'clock in the morning,
0:11:26 > 0:11:29- but dive in, it'll sort your cold out, anyway.- Ooh! Yeah!
0:11:29 > 0:11:32Have a dive in. I don't know if you can taste anything through your cold, but...
0:11:32 > 0:11:36- Other fish you could do with that, or...?- It's great with rich fish,
0:11:36 > 0:11:38so fish like mackerel.
0:11:38 > 0:11:40Salmon, it's really... It changes salmon.
0:11:40 > 0:11:43- It makes it really interesting. - That's good.- Yeah?
0:11:43 > 0:11:45- Happy with that? - I am a great chef, aren't I?
0:11:45 > 0:11:47- THEY LAUGH - You are. You really are.
0:11:47 > 0:11:49- Modest, too.- He's so modest.
0:11:49 > 0:11:51- THEY LAUGH - A legend in his own living room.
0:11:51 > 0:11:54You're an amazing actress. THEY LAUGH
0:11:54 > 0:11:56Thank you. Thank you so much. That's lovely.
0:11:56 > 0:11:58- And so beautiful.- Pass it down.- No! - Well, you've got to.
0:12:03 > 0:12:05Paul Rankin there with a classic case of,
0:12:05 > 0:12:07"If in doubt, get the blowtorch out".
0:12:07 > 0:12:09A great dish to start the show.
0:12:09 > 0:12:12Coming up, Carol Kirkwood gets a lesson in how to make scones
0:12:12 > 0:12:14with jam and clotted cream, but first up,
0:12:14 > 0:12:17Rick Stein is in Saigon, where he's following in famous footsteps.
0:12:21 > 0:12:25And so to Saigon, or Ho Chi Minh City, as it's called today.
0:12:25 > 0:12:28I suspect mainly to tell the people in the south of the country
0:12:28 > 0:12:29who's the boss.
0:12:29 > 0:12:32But most people I met still called it Saigon.
0:12:32 > 0:12:34And it was here that one of my literary heroes
0:12:34 > 0:12:38got a great deal of inspiration, Graham Greene.
0:12:38 > 0:12:41STRING RECITAL
0:12:44 > 0:12:47In fact, this hotel, The Majestic, he knew inside out.
0:12:47 > 0:12:49And it still clings to that time
0:12:49 > 0:12:52when it was full of French officers smoking Gauloise
0:12:52 > 0:12:55and drinking wine as if they hadn't got a care in the world,
0:12:55 > 0:12:59before Dien Bien Phu, when the French were defeated and left the country.
0:12:59 > 0:13:02But the hotel still lives on.
0:13:12 > 0:13:13Ah!
0:13:16 > 0:13:19Well, the hotel have very kindly let me look around the room where
0:13:19 > 0:13:24Graham Greene stayed. Stayed for long periods of time, I guess.
0:13:24 > 0:13:27Wow! He certainly didn't slum it.
0:13:27 > 0:13:30Look at that! But then, we know he didn't.
0:13:30 > 0:13:33He was, after all, a novelist and not a journalist.
0:13:33 > 0:13:37All the journalists were down the road in the Continental hotel
0:13:37 > 0:13:40at half the rate he was paying here.
0:13:41 > 0:13:43That is lovely!
0:13:43 > 0:13:45And I guess that's, er...
0:13:45 > 0:13:50the desk at which he wrote part of The Quiet American.
0:13:50 > 0:13:54The Quiet American is, I think, the easiest way into Greene land,
0:13:54 > 0:14:00that guilt-ridden, melancholic world which is so beguiling to us fans.
0:14:04 > 0:14:07And at the beginning of Ways Of Escape, a book of essays,
0:14:07 > 0:14:10there's a piece which I think really sum up why people become
0:14:10 > 0:14:12travel writers, journalists,
0:14:12 > 0:14:15or, indeed, why they make television programmes.
0:14:15 > 0:14:17It's wonderful.
0:14:17 > 0:14:19"Writing is a form of therapy.
0:14:19 > 0:14:22"Sometimes I wonder how all those who do not write,
0:14:22 > 0:14:28"compose or paint can manage to escape the madness, the melancholia,
0:14:28 > 0:14:32"the panic fear which is inherent in the human situation.
0:14:32 > 0:14:38"Auden noted, man needs escape as he needs food and deep sleep."
0:14:41 > 0:14:44Such is the way the world turns.
0:14:44 > 0:14:47Mickey Mouse certainly wouldn't have been here in the days of Greene.
0:14:48 > 0:14:51But there's a strong feeling I'm getting that communism
0:14:51 > 0:14:54doesn't really show its face in this part of the country.
0:14:54 > 0:14:56This is where the tourists come,
0:14:56 > 0:14:58and maybe the French would come back again,
0:14:58 > 0:15:02but this time, for the lovely food this place has to offer.
0:15:02 > 0:15:04I like the thought that the Americans spent
0:15:04 > 0:15:08so much time fighting communism, but after they left,
0:15:08 > 0:15:10capitalism moved in all by itself.
0:15:15 > 0:15:18The other side of the river is barren of trees
0:15:18 > 0:15:20and only grows billboards.
0:15:20 > 0:15:24My interpreter said it was as a result of Agent Orange,
0:15:24 > 0:15:28that awful defoliant sprayed from aircraft during the war.
0:15:28 > 0:15:30People here think it will never grow back.
0:15:32 > 0:15:36I'm really lucky I met Cathy Danh, a real foodie.
0:15:36 > 0:15:39She's Vietnamese, but was born in America.
0:15:39 > 0:15:44So, um...Californian Vietnamese, would they find this market strange,
0:15:44 > 0:15:47or would they be fairly familiar when they walked through it?
0:15:47 > 0:15:50Definitely not all of the, er...loudness, I guess.
0:15:50 > 0:15:53But definitely, the products are very familiar...
0:15:53 > 0:15:56- They are?- ..and the produce. But there's no bargaining in California.
0:15:56 > 0:15:59That's probably unfamiliar.
0:16:00 > 0:16:03Cathy told me that people over here eat little and often.
0:16:03 > 0:16:07This is a typical lunchtime snack. It's called banh hoi.
0:16:07 > 0:16:11All right, Rick, what you're looking at here is the shrimp,
0:16:11 > 0:16:14- and it's lying on a bed of rice vermicelli noodles.- Uh-huh.
0:16:14 > 0:16:18So, do you think, um...Vietnamese people living in California,
0:16:18 > 0:16:22in the States, would want to come back to Vietnam to live?
0:16:22 > 0:16:25Definitely to visit, but not to live.
0:16:25 > 0:16:29Because, you know, in the States, you have, like, privacy
0:16:29 > 0:16:32- and front doors and... - Front door?- ..and quiet.
0:16:32 > 0:16:35- RICK LAUGHS - I think it's hard to give up.
0:16:35 > 0:16:39- Sort of thing we take for granted. - Yes, absolutely.- That's true.
0:16:39 > 0:16:42But, I mean, obviously, that yearn for the food.
0:16:42 > 0:16:45Do you think it changes, the Vietnamese food in California?
0:16:45 > 0:16:49Um...I think the flavours are very accurate.
0:16:49 > 0:16:51The Vietnamese are pretty set.
0:16:51 > 0:16:54Like, "This is banh hoi, and this is how you make it".
0:16:54 > 0:16:56And if you, like, mess around with little things,
0:16:56 > 0:16:59they'll probably say, "Oh, no good. No good."
0:16:59 > 0:17:01Um... Yes. Like, my grandparents
0:17:01 > 0:17:04are very stringent with additions and whatnot.
0:17:04 > 0:17:08What does Vietnamese food and cooking mean to you, Cathy?
0:17:08 > 0:17:12Um...it reminds me of, just, like, growing up.
0:17:12 > 0:17:14What I did when I was away at college,
0:17:14 > 0:17:16I would go out for Vietnamese food.
0:17:16 > 0:17:19And that just brought a huge smile to my face
0:17:19 > 0:17:23because it brought back memories of, like, you know, Mom, Grandma.
0:17:23 > 0:17:25I also introduced my friends to the cuisine,
0:17:25 > 0:17:27which I always found was really fun.
0:17:27 > 0:17:30Because, actually, I know so much about it because I grew up with it,
0:17:30 > 0:17:33but I guess introducing those who are unfamiliar with it
0:17:33 > 0:17:35is really quite a pleasure for me, as well.
0:17:35 > 0:17:38- And, actually, it actually brings me closer to my family, as well.- Yeah.
0:17:38 > 0:17:41Because I asked them questions and my grandma, like, you know,
0:17:41 > 0:17:43"What do we do in this dish?"
0:17:43 > 0:17:46And so, it creates, like, a new conversation that you would
0:17:46 > 0:17:49normally not have with your aunts or your mother or your grandmother.
0:17:49 > 0:17:51And so, I really like that.
0:17:51 > 0:17:55- As I say, food is a great way of communicating.- Absolutely.
0:17:55 > 0:17:59And a way of retaining culture,
0:17:59 > 0:18:04because I guess once you move out of whatever country of origin,
0:18:04 > 0:18:08it's hard to retain culture because language can easily be lost.
0:18:08 > 0:18:12But food is something that, I mean, you have to eat three times a day.
0:18:12 > 0:18:17So you can really retain this aspect of the culture,
0:18:17 > 0:18:19and appreciate that.
0:18:23 > 0:18:26I could have chatted to Cathy all afternoon.
0:18:26 > 0:18:29In fact, I'd never heard anyone talk so well about food.
0:18:29 > 0:18:33And how it links us to our families, friends and indeed our culture.
0:18:33 > 0:18:35And it really does.
0:18:35 > 0:18:38Cathy told me about this Vietnamese dish which her mother cooks
0:18:38 > 0:18:40regularly in California.
0:18:40 > 0:18:45This is duck braised in orange juice with star anise.
0:18:45 > 0:18:46It sounds quite exotic.
0:18:46 > 0:18:49In fact, one of the things I didn't realise
0:18:49 > 0:18:53was that there are a lot of sort of slow-cooked dishes
0:18:53 > 0:18:56in Vietnam, which is where this came from.
0:18:56 > 0:18:58Because you tend to think of Vietnamese food, Thai food,
0:18:58 > 0:19:01as all like stir fries, all very light and quick.
0:19:01 > 0:19:03This is much more considered.
0:19:04 > 0:19:07I'm actually sauteing this duck for quite a while,
0:19:07 > 0:19:11about five, six minutes, because there's so much fat in the duck,
0:19:11 > 0:19:15I want to get as much of it as I can out at this stage.
0:19:15 > 0:19:17And I'll pour it all off into a bowl.
0:19:17 > 0:19:19Because if you leave it all in,
0:19:19 > 0:19:21the finished dish would be very nastily fatty.
0:19:24 > 0:19:27I'm going to use plenty of garlic, just smashed
0:19:27 > 0:19:28and dropped onto the duck pieces.
0:19:28 > 0:19:33And then a lot of sliced ginger, so important.
0:19:33 > 0:19:37Now, instead of a meaty stock, put in plenty of fresh orange juice,
0:19:37 > 0:19:40but not enough to completely cover the duck pieces.
0:19:40 > 0:19:46Now a good couple of tablespoons of that very important fish sauce.
0:19:46 > 0:19:48Half a dozen star anise.
0:19:48 > 0:19:51And three or four chillies, and a stick of lemon grass,
0:19:51 > 0:19:54which you must gently bruise.
0:19:54 > 0:19:56Well, it's only there for favour.
0:19:56 > 0:19:58It's not a substantial vegetable.
0:20:00 > 0:20:04Add a spoonful of palm sugar and a good grind of black pepper.
0:20:04 > 0:20:08Give it a gentle stir and let it simmer for a while.
0:20:08 > 0:20:09If this was a Vietnamese duck,
0:20:09 > 0:20:12it would probably need to cook a bit longer
0:20:12 > 0:20:13because it would be a bit tougher
0:20:13 > 0:20:16and have less meat than the ducks you buy at home.
0:20:16 > 0:20:21Some pieces of spring onion for the last ten minutes will finish it.
0:20:21 > 0:20:24To say this dish was a revelation is an understatement.
0:20:24 > 0:20:28These are the flavours that I went to Southeast Asia to capture.
0:20:28 > 0:20:32Dishes that you just would not find back here in the UK.
0:20:32 > 0:20:35The sauce will need to be thickened with some cornflour
0:20:35 > 0:20:37and a bit of water.
0:20:37 > 0:20:42If you just cook one dish from this series, make it this one. Trust me.
0:20:42 > 0:20:45It tastes like a duck a la orange oriental style.
0:20:45 > 0:20:47That orange juice has come right down,
0:20:47 > 0:20:49with the fish sauce, and the sugar,
0:20:49 > 0:20:53and there's a lovely back taste of star anise in there.
0:20:53 > 0:20:54It's just fabulous.
0:20:54 > 0:20:56You could serve that up in a western restaurant
0:20:56 > 0:20:58and not say it was Vietnamese, really.
0:21:05 > 0:21:07Normally, I cook something based on Rick's film but this week
0:21:07 > 0:21:09I wanted to pay tribute to Carol
0:21:09 > 0:21:11and cook something that she really likes
0:21:11 > 0:21:15and also, this, to be honest, should be Scotland's national dish.
0:21:15 > 0:21:18I called it the scone, but Carol has corrected, it's the SCOHNE!
0:21:18 > 0:21:21Named after the ancient capital of Scotland.
0:21:21 > 0:21:23Would you like a Glasgow kiss for that?
0:21:23 > 0:21:25Anyway, we're going to do the scone.
0:21:25 > 0:21:28And I'm going to do it with a nice little jam as well.
0:21:28 > 0:21:30So first of all we're going to get the jam on.
0:21:30 > 0:21:33And we're going to use some lemon, some jam sugar,
0:21:33 > 0:21:35which is high in pectin, for this one,
0:21:35 > 0:21:38so we basically just take the lemon,
0:21:38 > 0:21:39that gets squeezed in here.
0:21:39 > 0:21:41It's almost like an instant jam,
0:21:41 > 0:21:44or rather, it's much quicker than a conventional jam.
0:21:44 > 0:21:46And then you take some strawberries.
0:21:46 > 0:21:48I cannot believe that I've still got soft fruit in my garden.
0:21:48 > 0:21:51- Neither can I. - Raspberries and strawberries.
0:21:51 > 0:21:52They still exist in my garden now.
0:21:52 > 0:21:55Maybe not after the snowfall this morning but they're still there.
0:21:55 > 0:21:58- But it's kind of unusual, this sort of weather.- Well...
0:21:58 > 0:22:00- Or is it?- No.
0:22:00 > 0:22:01Right, it's not!
0:22:01 > 0:22:04But you're kind of right because what has been unusual is that
0:22:04 > 0:22:07it's been so mild of late, but the weather we're getting now
0:22:07 > 0:22:10isn't as unusual because we're heading into winter.
0:22:10 > 0:22:13So it's unusual for us to see some snow in London
0:22:13 > 0:22:15first thing in the morning at this time of year
0:22:15 > 0:22:18but it's certainly not across northern England,
0:22:18 > 0:22:20also across north Wales and also Scotland of course.
0:22:20 > 0:22:23I'm going to start the scone which is basically just flour
0:22:23 > 0:22:25and butter, tips of the fingers.
0:22:25 > 0:22:27They're the coldest part of your hands.
0:22:27 > 0:22:29So you basically rub the butter and flour together.
0:22:29 > 0:22:33That's why I always think that your grandparents' cakes and scones
0:22:33 > 0:22:37were always better, because they always used to make them by hand.
0:22:37 > 0:22:39- Yeah, that's true.- And basically,
0:22:39 > 0:22:42you just rub the butter and flour together.
0:22:42 > 0:22:44My granny used to do this and watch Coronation Street.
0:22:44 > 0:22:46Sorry, we're on the BBC, EastEnders!
0:22:46 > 0:22:49LAUGHTER
0:22:50 > 0:22:53She liked Coronation Street.
0:22:53 > 0:22:55We just rub that together with our fingers like that.
0:22:55 > 0:22:57Just with the tips of your fingers.
0:22:57 > 0:22:59Then we're going to incorporate all this lot together,
0:22:59 > 0:23:01the baking powder, the sugar and the milk
0:23:01 > 0:23:04and that's basically it for our nice little scone mix.
0:23:04 > 0:23:07When you first started, you didn't actually want to be
0:23:07 > 0:23:08a weather girl, did you?
0:23:08 > 0:23:11No, I didn't, and I love it now. It's the best thing I ever did.
0:23:11 > 0:23:17- Wasn't it right, you wanted to be a Blue Peter presenter?- Yes, yeah.
0:23:17 > 0:23:19But when I wanted to be a Blue Peter presenter,
0:23:19 > 0:23:22I was a girl and I wouldn't have said boo to a coo, I was so shy.
0:23:22 > 0:23:27- But I wrote to the BBC...- You were shy?- Yeah! You cheeky thing.
0:23:27 > 0:23:30Yes, I was really shy so I wrote to the BBC and said,
0:23:30 > 0:23:32"I would love to be a Blue Peter presenter."
0:23:32 > 0:23:34They said, "Get a degree then come back to us,"
0:23:34 > 0:23:37and that's what I did, but I still wasn't a Blue Peter presenter then.
0:23:37 > 0:23:39But do you know what, I spent so much time
0:23:39 > 0:23:42in the Blue Peter garden as a weather presenter,
0:23:42 > 0:23:44probably more than the Blue Peter presenters themselves.
0:23:44 > 0:23:47That's quite a mouthful to say, Blue Peter presenter!
0:23:47 > 0:23:49Right, we're going to do an egg wash
0:23:49 > 0:23:51because I'm going to get this ready. So egg yolk...
0:23:51 > 0:23:55- Were you bored with that story, James?- No, no!- Shall we move on?
0:23:55 > 0:23:58- I've got to talk to people about the recipe!- Change the topic!
0:23:58 > 0:24:01It's all... Carol, it's all about multi-tasking, you see.
0:24:03 > 0:24:06Right, you've got some interesting factoids about the scones. Go on.
0:24:06 > 0:24:10Yes, right. You probably remember this. In 1880, it was a big thing...
0:24:10 > 0:24:12What do you mean, I remember it?!
0:24:12 > 0:24:16It was a big thing to get dressed up for afternoon tea.
0:24:16 > 0:24:20So you put on your best hat, your lovely dress, and your gloves,
0:24:20 > 0:24:21if you were in the aristocracy,
0:24:21 > 0:24:24and you would sit down and enjoy your afternoon tea.
0:24:24 > 0:24:26- You wear your pink shirt, you see. - Pink shirt, lovely.
0:24:26 > 0:24:28Which has got mixed reactions on social media.
0:24:28 > 0:24:32People are having to sort of delve into their...well,
0:24:32 > 0:24:36their channel and alter the colour adjustment. I just thought, it's...
0:24:36 > 0:24:38- It looks lovely.- Look, black, grey.
0:24:38 > 0:24:40I thought I'd cheer people up a bit.
0:24:40 > 0:24:43- You know what he's trying to do, he's been working with Jason.- Yeah.
0:24:45 > 0:24:49Exactly, I've got his fashion sense. So we're going to mix this together.
0:24:49 > 0:24:52So this is your nice little scone recipe as well.
0:24:52 > 0:24:54We put all this lot together.
0:24:54 > 0:24:58We have, I mean, it's particularly bad, all these storms.
0:24:58 > 0:24:59I did some reading last night
0:24:59 > 0:25:01because I thought it was quite funny.
0:25:01 > 0:25:03In America they have amazing names after these storms.
0:25:03 > 0:25:06It only started turn-of-the-century, naming these?
0:25:06 > 0:25:08Yeah, it was NOAA, the American organisation
0:25:08 > 0:25:09that started to name them.
0:25:09 > 0:25:12For the British ones and the Irish ones, this is quite recent.
0:25:12 > 0:25:14It's all done on impact. Sorry to interrupt you.
0:25:14 > 0:25:17No, no. This is where it all goes wrong.
0:25:17 > 0:25:19I always think that you need to name them.
0:25:19 > 0:25:22YOU need to be in charge of naming them, not everybody else.
0:25:22 > 0:25:29Because the Americans have got... Mitch, Katrina, Paloma, storms.
0:25:29 > 0:25:31We've got, listen to this one,
0:25:31 > 0:25:32Nigel, Steve and Wendy.
0:25:32 > 0:25:35LAUGHTER
0:25:35 > 0:25:38See, that's what happens when you're not involved in it, Carol.
0:25:38 > 0:25:41You need to do something. What's going on?
0:25:41 > 0:25:44James, you've just offended everyone called Nigel, Steve and Wendy.
0:25:44 > 0:25:48No, I've not! They're hurricanes, you know what I mean?
0:25:48 > 0:25:50Well, in America, they're hurricanes. For us, they're storms.
0:25:50 > 0:25:53And they're all done on impact, and done on boy, girl, boy, girl,
0:25:53 > 0:25:57boy, girl, in alphabetical order. So the next one is C...
0:25:57 > 0:26:01- Next one is what?- C, so it's not Carol, the next one will be Clodagh.
0:26:01 > 0:26:03- Right.- In Britain and Ireland.
0:26:03 > 0:26:06But in America they're different and they are done on hurricanes.
0:26:06 > 0:26:09What classifies a storm or a hurricane, what has to happen?
0:26:09 > 0:26:13Oh, golly. Well, they're all storms of sorts,
0:26:13 > 0:26:17but we'll never get a hurricane on our shores because the sea,
0:26:17 > 0:26:18for example, around us,
0:26:18 > 0:26:20isn't warm enough to sustain the life of a hurricane.
0:26:20 > 0:26:22Never say never!
0:26:22 > 0:26:24In our lifetimes, I should say.
0:26:24 > 0:26:26We don't have long till we meet the tomb.
0:26:26 > 0:26:30But in America, it's quite different.
0:26:30 > 0:26:31They have got warmer seas.
0:26:31 > 0:26:34For example, the Gulf of Mexico where a lot of the tropical storms
0:26:34 > 0:26:37go into, and the hurricanes go into,
0:26:37 > 0:26:39they can sustain the life but as soon as they hit land,
0:26:39 > 0:26:42they lose their source of energy which is the warm sea.
0:26:42 > 0:26:43And then they tend to dissipate.
0:26:43 > 0:26:46But for us, we just have good old-fashioned storms.
0:26:46 > 0:26:48Deep areas of low pressure.
0:26:48 > 0:26:50They don't have a tropical element necessarily in them
0:26:50 > 0:26:54unless we're getting the remnants of a hurricane from America.
0:26:54 > 0:26:56But it's a dead one then, it's not a hurricane.
0:26:56 > 0:26:58And is this going to go on for longer then, or not?
0:26:58 > 0:27:00You say not, but is it not?
0:27:00 > 0:27:02Are we in for a white Christmas, do you reckon?
0:27:02 > 0:27:05Oh, golly, if I knew that, I'd be off to do the lottery.
0:27:05 > 0:27:09I'm waiting, I thought you would never ask the question!
0:27:09 > 0:27:10It's all about timing.
0:27:12 > 0:27:15- I'm ready for it.- Ask me on Christmas Eve and I'll tell you.
0:27:15 > 0:27:17Quickly answer, my jam's nearly ready.
0:27:17 > 0:27:22Or even better, on Boxing Day. At the moment, we don't know just yet.
0:27:22 > 0:27:25- You don't know?- No, not yet. It's a wee bit too soon.
0:27:25 > 0:27:27I can tell you what's happening beginning of next week.
0:27:27 > 0:27:29Because you set up this,
0:27:29 > 0:27:33I was reading about this yesterday as well, the BBC Weather Watchers.
0:27:33 > 0:27:36- Yes.- Go on, what is this, then? - This is really good.
0:27:36 > 0:27:39This encourages... It's a club and it encourages everybody
0:27:39 > 0:27:43to take part in telling us what the weather is where they are.
0:27:43 > 0:27:44It's a very inclusive thing.
0:27:44 > 0:27:48So we've got observations from all over the UK,
0:27:48 > 0:27:50and pictures being sent in from all over the UK,
0:27:50 > 0:27:53which we verify according to the weather as well.
0:27:53 > 0:27:55It's not just a random picture that's been sent out.
0:27:55 > 0:27:59And it's a great way of building up a picture of what the weather
0:27:59 > 0:28:00is doing where you are now.
0:28:00 > 0:28:03It won't replace the forecast because it's very much a now-cast
0:28:03 > 0:28:06or, this is what has happened this morning, kind of thing.
0:28:06 > 0:28:09Basically it's a lot of people going outside and doing that.
0:28:09 > 0:28:12No, it's not! You doubting Thomas.
0:28:12 > 0:28:14No, it's not! Nothing like that.
0:28:14 > 0:28:16Don't listen to James.
0:28:17 > 0:28:20No, it's people going out who are interested in the weather,
0:28:20 > 0:28:22are maybe recording the temperature, the humidity,
0:28:22 > 0:28:25because lots of people have mini weather stations
0:28:25 > 0:28:27in their gardens, for example.
0:28:27 > 0:28:30- And it's where you are as well. - You've got seven seconds.
0:28:30 > 0:28:33- Until they're ready? - No, to finish that sentence!
0:28:33 > 0:28:37- Gosh, have you got a microwave? - You've got no time left. Microwave?!
0:28:37 > 0:28:40We don't put these in the microwave. Microwave?
0:28:40 > 0:28:44The key to this is not the fluted cutter, the round cutter.
0:28:44 > 0:28:46You turn them over once you've cut them
0:28:46 > 0:28:48and then bake them, that way they don't topple over.
0:28:48 > 0:28:50We're going to pop them in the oven.
0:28:50 > 0:28:54These bake for about 10 to 12 minutes and what we have here...
0:28:54 > 0:28:57This is like Blue Peter, one you made earlier.
0:28:59 > 0:29:01It always comes back to Blue Peter.
0:29:01 > 0:29:03We made this at about three o'clock this morning.
0:29:03 > 0:29:05Which is about which time you start work.
0:29:05 > 0:29:08Yeah, I get up at 2:45am every day. Yeah, it's good.
0:29:08 > 0:29:11Do you put your jam on first or your cream?
0:29:11 > 0:29:14I'm not that...starting debate, I've already upset
0:29:14 > 0:29:16- Nigel, Wendy and everybody else. - Steve!
0:29:16 > 0:29:20I'm not splitting Cornwall and Devon, no way.
0:29:21 > 0:29:25I get enough grief over this shirt this morning. I do put butter on it.
0:29:25 > 0:29:28If that's the right thing to do, I think it is.
0:29:28 > 0:29:32- Do you put butter, jam and cream? - Do I? Yes!- Ding-dong!
0:29:32 > 0:29:35Do you watch this show?! What is this?
0:29:35 > 0:29:38I love your low-calorie recipes.
0:29:38 > 0:29:40I've been asked whether I want to do a low-calorie cookbook,
0:29:40 > 0:29:42it's not going to happen.
0:29:42 > 0:29:48I feel that you need somebody like me, because it's Yin and Yang.
0:29:48 > 0:29:53And then, look. Then we get this, this is what happens with the jam.
0:29:53 > 0:29:55All right? Once it's cooked. This.
0:29:57 > 0:29:59And then you just put a little bit on.
0:29:59 > 0:30:01A little bit?
0:30:01 > 0:30:02Oh, Carol, look at this.
0:30:04 > 0:30:05And then you put this on.
0:30:05 > 0:30:09We need to build our, you know, fitness up after Strictly.
0:30:09 > 0:30:12- Because I did tell you how hard it was.- I know, you did.
0:30:12 > 0:30:13Do you know, you don't realise.
0:30:13 > 0:30:15I was doing a full-time job and then going on
0:30:15 > 0:30:18and training for about seven or eight hours, so I lost weight.
0:30:18 > 0:30:20But the minute you stop, because who's got time
0:30:20 > 0:30:23to exercise for seven or eight hours a day?
0:30:23 > 0:30:24It all starts creeping back on
0:30:24 > 0:30:27and just looking at these scones with all that jam and cream.
0:30:27 > 0:30:31That's another stone, whack! Right on the thighs!
0:30:31 > 0:30:32It does look good.
0:30:32 > 0:30:36I think scones should be the same amount of clotted cream for a scone.
0:30:36 > 0:30:42- It's called balance.- Yeah, it's called balance.- One in each hand!
0:30:42 > 0:30:45- There you go, dive in.- Thank you. Wow, they look fabulous.
0:30:45 > 0:30:48And just, just, just... Because I don't...
0:30:48 > 0:30:51Do they do it in, is that Cornwall they do it like that?
0:30:51 > 0:30:54I don't know.
0:30:54 > 0:30:58- It's one or the other.- I'm going to do it this way, you see?
0:30:58 > 0:31:00- Just to...- Mmmmm!- There you go.
0:31:02 > 0:31:05I've been told jam then cream is Cornwall. Anyway, there you go.
0:31:05 > 0:31:07I didn't realise you had butter on them
0:31:07 > 0:31:09- as well as the clotted cream. - Of course.
0:31:09 > 0:31:12I think this should be the national dish of Scotland, they're delicious.
0:31:12 > 0:31:15- Only in James's kitchen. - Proper, that.
0:31:19 > 0:31:23Ah, the great jam first or cream first debate. It could rage.
0:31:23 > 0:31:27For what it's worth, I reckon it has to be jam first. Sorry, Devon.
0:31:27 > 0:31:30Now, there's plenty more to come on today's show but first up
0:31:30 > 0:31:35it's over to Tim Allen who's making a heavenly hake and ham hock supper.
0:31:35 > 0:31:37- Welcome to the show, Tim.- Thank you.
0:31:37 > 0:31:38First time on the show, what are we going to make?
0:31:38 > 0:31:41Cornish hake today, James, a warm potato salad,
0:31:41 > 0:31:45a bit of braised ham hock, pickled cucumber and grain mustard sauce.
0:31:45 > 0:31:49- So the braised ham hock.- The first thing going on is the fish.
0:31:49 > 0:31:53So what we're going to do now is we're going to prepare our potatoes
0:31:53 > 0:31:55that you want for the salad, right?
0:31:55 > 0:31:58If you can, that would be great, absolutely fantastic.
0:31:58 > 0:32:00So first thing we do is oil the pan there.
0:32:00 > 0:32:03You want to get this hake on, tell us about hake because it's...
0:32:03 > 0:32:05It's quite an underused fish, to be honest.
0:32:05 > 0:32:07I like to just not do too much to it,
0:32:07 > 0:32:10a little bit of lemon on there. Nice and simple.
0:32:11 > 0:32:14Season the flesh. A tiny bit on the skin side.
0:32:14 > 0:32:16We use loads of hake at our restaurants.
0:32:16 > 0:32:18- They use a lot of it in France as well.- Yeah.
0:32:18 > 0:32:21It's beautiful, it's better than cod.
0:32:21 > 0:32:24It's super meaty and really delicious.
0:32:24 > 0:32:27Have you tried hake before or is that on your hate list as well?
0:32:27 > 0:32:31Hake isn't on the hake list. I don't mind hake.
0:32:31 > 0:32:33But I'm not a massive hake fan
0:32:33 > 0:32:35so I'm looking forward to seeing what you do with it.
0:32:35 > 0:32:38Well, when I was in France, they use to steam it as well.
0:32:38 > 0:32:40Yeah, it's beautiful...
0:32:40 > 0:32:43- You've got it in there.- Oh, sorry. - Wrong pan.
0:32:43 > 0:32:45I'll do it in that one.
0:32:45 > 0:32:48So you've got the fish in. So skin side down.
0:32:48 > 0:32:50Yeah, start roasting that.
0:32:50 > 0:32:52As soon as that starts to get a little colour,
0:32:52 > 0:32:55we're going to get that straight in the oven roasting.
0:32:55 > 0:32:58Next thing to do is the sauce reduction.
0:32:58 > 0:33:02You're going to create a little sort of butter sauce with this one?
0:33:02 > 0:33:04- Yeah, basically. - Going into the back one.
0:33:04 > 0:33:08Just going to get that going, get the shallots into that next.
0:33:08 > 0:33:11- I've got the garlic.- Straight in?
0:33:11 > 0:33:13Yeah, please. Reduce that down.
0:33:13 > 0:33:15Thank you very much.
0:33:15 > 0:33:18That's going to reduce down to almost dry,
0:33:18 > 0:33:20we're going to get a little bit of cream into that afterwards
0:33:20 > 0:33:22and then that's going to be reduced down by half
0:33:22 > 0:33:23to get some body in there.
0:33:23 > 0:33:26That's just starting to get some colour on the fish skin,
0:33:26 > 0:33:28that's going to go straight in the oven.
0:33:28 > 0:33:32It's actually quite a Spanishy dish with the hake and the pork,
0:33:32 > 0:33:34- the ham hock.- Yeah. - Quite a classic Spanish combination.
0:33:34 > 0:33:37We've got the ham hock, tell us about the ham hock that we're doing.
0:33:37 > 0:33:41This one's going to be... It's been blanched to start off with.
0:33:43 > 0:33:45So just to get rid of any impurities and salt from that.
0:33:45 > 0:33:47Then from there it's going to go into a pan now, water,
0:33:47 > 0:33:50up to the boil and then slowly braise
0:33:50 > 0:33:54for about three to four hours, really.
0:33:54 > 0:33:55Just till it goes really tender.
0:33:55 > 0:34:00And we leave it in the... Leave it in its liquid to cool down.
0:34:00 > 0:34:03That keeps it all nice and moist, basically.
0:34:03 > 0:34:05Now, tell us about Launceston Place.
0:34:05 > 0:34:09- Because it's a place where Tristan Welch used to be there.- Yeah.
0:34:09 > 0:34:13- You've taken over.- Yeah.- It's going from strength to strength.
0:34:13 > 0:34:15Yeah, we're doing well.
0:34:15 > 0:34:17It's been a rollercoaster of a ride since I got here,
0:34:17 > 0:34:20because I was up in Northumberland before
0:34:20 > 0:34:22and I've come straight back down to London.
0:34:22 > 0:34:25It's been great in the restaurant, it's been a lot of challenges
0:34:25 > 0:34:29but we've managed to get everything moving in the right direction.
0:34:29 > 0:34:30We've got busy again.
0:34:32 > 0:34:34There's always an initial drop in trade,
0:34:34 > 0:34:36when you change chefs, that's perfectly normal.
0:34:36 > 0:34:37What are you making there?
0:34:37 > 0:34:40This is the pickle for the cucumber that you're slicing.
0:34:40 > 0:34:42Got some white wine vinegar, water.
0:34:42 > 0:34:45Little bit of that in there, pinch of sugar.
0:34:45 > 0:34:51Not too much. Also just a little bit of honey to go in.
0:34:51 > 0:34:52About a tablespoon.
0:34:52 > 0:34:55Coming to London, it didn't take you long to get your star as well.
0:34:55 > 0:34:58No, it was quite quick. It was very unexpected to be honest.
0:34:58 > 0:35:01It's not something we were anticipating at the time.
0:35:01 > 0:35:06And it's happened really quickly and it's been a great help to business.
0:35:06 > 0:35:09So what inspires you in terms of...?
0:35:09 > 0:35:12London is an amazing place for restaurants but does that
0:35:12 > 0:35:14have a lot of inspiration with you, travelling and going out?
0:35:14 > 0:35:17Yeah, I love going out to restaurants but at the minute,
0:35:17 > 0:35:19I haven't got time. It's a bit demanding.
0:35:19 > 0:35:22On the cucumber, just going to pour that over.
0:35:22 > 0:35:25It's a little bit of time in the actual pickle.
0:35:25 > 0:35:27Probably about two to three minutes just to start cooking it
0:35:27 > 0:35:30and then we're going to chill it down on ice.
0:35:30 > 0:35:32Going to do this butter sauce as well
0:35:32 > 0:35:35because I know we need to get this ham on as well.
0:35:35 > 0:35:39- That's the next one to get on.- So the fish you put in skin side down.
0:35:39 > 0:35:40In the oven.
0:35:40 > 0:35:44It's just really simple, there's lemon on there, oil, that's it.
0:35:44 > 0:35:49- Nothing other than that. - And that's had six minutes in there?
0:35:49 > 0:35:51Yeah, six minutes in the oven, James.
0:35:51 > 0:35:54Flake that ham down to small pieces.
0:35:54 > 0:35:55Throw that back on the heat
0:35:55 > 0:35:58and that just warms through, basically, as it goes down.
0:35:58 > 0:36:00So the whole place has had a refurb.
0:36:00 > 0:36:03Yeah, we've just done the outside at the moment,
0:36:03 > 0:36:06we're just about to do the exterior shortly
0:36:06 > 0:36:08so that is next on the agenda.
0:36:08 > 0:36:11Just going to make some vinaigrette for the potato salad at the end.
0:36:11 > 0:36:14- So these have been cooked with what stock?- Fish stock.
0:36:14 > 0:36:19Just to, just gives it... It just complements the dish really well.
0:36:19 > 0:36:21Gives it nice depth of flavour in there.
0:36:21 > 0:36:23At the end, we're going to put the chopped chives in
0:36:23 > 0:36:24that you've just done.
0:36:24 > 0:36:26And, like I say, a little bit of vinaigrette
0:36:26 > 0:36:28to create an emulsion on the actual potatoes.
0:36:30 > 0:36:34The ham is just starting to soften down and warm.
0:36:34 > 0:36:36As well as all this, as if running the restaurant wasn't enough,
0:36:36 > 0:36:39you're doing this stagiaire thing, tell us about this.
0:36:39 > 0:36:40Yeah, it's starting next year,
0:36:40 > 0:36:45and stagiaire is basically French for trainee, basically.
0:36:45 > 0:36:49It's like a mentoring process for someone to go on work experience.
0:36:49 > 0:36:51It's like the ultimate work experience.
0:36:51 > 0:36:53It is. They get to work with the head chef directly
0:36:53 > 0:36:57so it's quite, I think, something I want to be involved in.
0:36:57 > 0:37:02I think it's quite a good process. Something I wanted to see.
0:37:02 > 0:37:04So it's nice to be involved in that this year
0:37:04 > 0:37:06so it should be quite exciting.
0:37:06 > 0:37:09This is you with a group of other chefs as well?
0:37:09 > 0:37:11Yeah, there's several chefs involved in that.
0:37:11 > 0:37:13There's a lot of chefs throughout.
0:37:13 > 0:37:16When you've finished putting the butter in there,
0:37:16 > 0:37:20strain it off and then we're going to whisk in the mustards afterwards.
0:37:21 > 0:37:24So strained off the shallots and everything else.
0:37:24 > 0:37:28You can leave them in if you want that kind of texture in there.
0:37:28 > 0:37:30So what have you put in the potatoes?
0:37:30 > 0:37:33Just a little bit of seasoning. I don't season it at the start
0:37:33 > 0:37:35because you need to be quite careful,
0:37:35 > 0:37:37you're reducing that big volume of liquid down,
0:37:37 > 0:37:40you can end up with quite a salty potato at the end.
0:37:40 > 0:37:43Now, unusually, putting three types of mustard in here.
0:37:43 > 0:37:45We've got a bit of French mustard,
0:37:45 > 0:37:49- a bit of English mustard.- The English gives it a bit of a kick.
0:37:49 > 0:37:52- It's because it's got quite a bit of heat to it.- And some grain mustard.
0:37:52 > 0:37:54The grain mustard gives it an acidity
0:37:54 > 0:37:56and a bit of texture as well.
0:37:56 > 0:37:59I quite like the two, those two flavours in there, and the heat
0:37:59 > 0:38:02from the English gives it a nice bit of spice at the end.
0:38:02 > 0:38:04Tim, if you didn't have the ham hock
0:38:04 > 0:38:07or you didn't have time to cook it, what else could you put in there?
0:38:07 > 0:38:10You can put... Any ham will go with this.
0:38:10 > 0:38:14Like the Pata Negra, or anything will go really well with it.
0:38:15 > 0:38:19- Right. - That fish is just about there.
0:38:19 > 0:38:22- Got that, you've got the fish ready. - Just needs to turn over and rest.
0:38:23 > 0:38:26It's had five minutes, I think that looks cooked.
0:38:26 > 0:38:29Where's the honey gone in? You put honey in something.
0:38:29 > 0:38:32That was in the pickle, the cucumber pickle.
0:38:32 > 0:38:34They're just starting to soften down
0:38:34 > 0:38:37and they're going to go into the ice, James.
0:38:37 > 0:38:39This is what happens when we've done it.
0:38:39 > 0:38:41Yeah, they gain a lot of colour back.
0:38:41 > 0:38:46- And you can... They've got a really gentle pickle to them.- Right.
0:38:48 > 0:38:52Not too aggressive, a little bit of salt in there.
0:38:52 > 0:38:53- That's that one.- Yeah.
0:38:53 > 0:38:56Right, we're ready when you are, really.
0:38:56 > 0:38:58So potatoes are ready.
0:38:58 > 0:38:59Thank you very much.
0:39:01 > 0:39:03So these cucumbers, you don't want to warm these.
0:39:03 > 0:39:07No, they... Might seem a bit strange but they go on cold,
0:39:07 > 0:39:08yeah, to be honest.
0:39:08 > 0:39:12And it's just quite nice, it's quite a cold soft pickle, the taste,
0:39:12 > 0:39:16really quite nice. The hake's just about ready, drop the ham on.
0:39:16 > 0:39:19Really, really tender and quite soft.
0:39:19 > 0:39:22- So you've just warmed that in the jelly?- Back in its own juices.
0:39:22 > 0:39:24That's probably the best way of doing it,
0:39:24 > 0:39:26just a few flakes of that on the plate.
0:39:28 > 0:39:29Around like that.
0:39:30 > 0:39:32And then on with the cucumber rolls.
0:39:37 > 0:39:40Really simple. And then the hake which will be nice and tender now.
0:39:41 > 0:39:44So that is caramelised skin, and nice soft flesh.
0:39:46 > 0:39:49So you want to rest it a little bit first. There's your sauce.
0:39:49 > 0:39:51Ideally, I always treat fish very much like meat,
0:39:51 > 0:39:55to be honest, in the sense that it needs to relax.
0:39:55 > 0:39:57Because if it doesn't, it doesn't do the best for it,
0:39:57 > 0:40:00you get a better finish, softer finish by cooking it at the end.
0:40:00 > 0:40:03- Let it cook naturally.- And you're decorating that with a few leaves.
0:40:03 > 0:40:05Yeah, this one is oyster leaf.
0:40:05 > 0:40:07These ones, this is oyster leaf.
0:40:08 > 0:40:13Sea aster and purslane, these have got quite a salty hue to them.
0:40:13 > 0:40:15Just a few dotted on there.
0:40:15 > 0:40:18I put them on raw because I think they've got such a beautiful,
0:40:18 > 0:40:20gentle flavour to put on.
0:40:20 > 0:40:22I don't see the point in cooking them,
0:40:22 > 0:40:24you get a much more natural finish.
0:40:24 > 0:40:26People wondering where to find these,
0:40:26 > 0:40:28you can get sea aster and purslane
0:40:28 > 0:40:30and samphire in the supermarkets
0:40:30 > 0:40:32- but you can get this online. - Yes, you can.
0:40:32 > 0:40:34But you can get a lot of it in supermarkets.
0:40:34 > 0:40:36So, tell us what this dish is.
0:40:36 > 0:40:39That is roast Cornish hake with a warm potato salad,
0:40:39 > 0:40:41pickled cucumber, flaked ham hock and a mustard sauce.
0:40:41 > 0:40:44First time on Saturday Kitchen, brilliant Stuff.
0:40:49 > 0:40:52It looks spectacular and I know it's going to taste good.
0:40:54 > 0:40:57- Dive into this one, Greg. Dive into that.- Looks lovely.
0:40:57 > 0:41:01It's such simple flavours as well.
0:41:02 > 0:41:03Yeah, looks great.
0:41:03 > 0:41:06I'm going to try and get some fish.
0:41:06 > 0:41:08When I was in France, they steam it, but crisping the skin.
0:41:08 > 0:41:10That's the proper way of doing it.
0:41:10 > 0:41:14- Cos they cook it on the bone. - It's really moist, as well, James.
0:41:14 > 0:41:16Happy with that?
0:41:16 > 0:41:18- Mmm.- Are you a hake convert?
0:41:18 > 0:41:21Maybe I am. No, it's absolutely delicious.
0:41:26 > 0:41:29A great dish from Tim there. Even Greg was converted to hake.
0:41:29 > 0:41:31Now it's over to Keith Floyd,
0:41:31 > 0:41:35who's continuing his adventures around Britain and Ireland.
0:41:35 > 0:41:39Longueville House sits proud, not on a knoll or a hill,
0:41:39 > 0:41:42but an eminence... Great word, great place.
0:41:42 > 0:41:45..overlooking what they call the Irish Rhine,
0:41:45 > 0:41:49the Blackwater River, famous for its fine salmon runs.
0:41:49 > 0:41:52These rich acres with trees planted to celebrate
0:41:52 > 0:41:55the Battle of Waterloo that surround the house provide most of the
0:41:55 > 0:41:59produce, from beef and lamb to fish, from asparagus to strawberries,
0:41:59 > 0:42:01that the present incumbents, Jane and Michael O'Callaghan,
0:42:01 > 0:42:03use in the restaurant.
0:42:03 > 0:42:06Even the wine from Ireland's only vineyard is quite superb.
0:42:06 > 0:42:09This is fabulous wine, it's a shame it's the last bottle.
0:42:09 > 0:42:12- Is it truly the last bottle you've made?- Absolutely, the last bottle.
0:42:12 > 0:42:15- We kept it for you.- That's wonderful. When will there be some more?
0:42:15 > 0:42:18Hopefully in September, October, if we get any sun.
0:42:18 > 0:42:20But today is July 1st and we have a fire on,
0:42:20 > 0:42:23- so it's not looking too good. - Never mind.
0:42:23 > 0:42:25Let's get down to pigeons, because pigeons,
0:42:25 > 0:42:27people think, are humble, common, peasant-y.
0:42:27 > 0:42:30How do you persuade them, in your fabulous dining room, to eat
0:42:30 > 0:42:33such a thing as they might think is a bit, you know, not too good?
0:42:33 > 0:42:35Give it a lovely sauce, a fabulous sauce.
0:42:35 > 0:42:37And give it a nice accompaniment also.
0:42:37 > 0:42:39Also, give them a wide choice in the menu,
0:42:39 > 0:42:41so they don't have to eat pigeon if they don't want to.
0:42:41 > 0:42:45- But quite a few people do have it. - How do you cook it, then?- Cook it?
0:42:45 > 0:42:49We start off with... This is the leg, and we just chop it up.
0:42:49 > 0:42:51Actually, it's the leg of two pigeons here.
0:42:51 > 0:42:54We chop them up very small. And we saute it off
0:42:54 > 0:42:57with a bit of shallot and some garlic
0:42:57 > 0:42:59and maybe a little bit of thyme.
0:42:59 > 0:43:02And cover that with water, about a pint of water, a pint-and-a-half.
0:43:02 > 0:43:06And let it simmer gently for maybe an hour, an hour-and-a-half.
0:43:06 > 0:43:08Then strain that off and you have the base of your sauce.
0:43:08 > 0:43:11Excellent. So to prepare the pigeon itself, what do you do?
0:43:11 > 0:43:14- You just put butter on it.- Not bacon and things like that?- Not at all.
0:43:14 > 0:43:17- You're in Ireland, it's all butter and cream over here.- Right.
0:43:17 > 0:43:21- So, we put butter on. - How long does that stay in the oven?
0:43:21 > 0:43:24How long would you think it should stay in the oven?
0:43:24 > 0:43:28- I'd say probably 20 minutes. - No, no.- How long?- 10, 12.
0:43:28 > 0:43:31It's going to come out pink, and people will send it back.
0:43:31 > 0:43:32You've got to eat it rare.
0:43:32 > 0:43:35If you don't eat it rare, you might as well eat this. Here.
0:43:35 > 0:43:37- Take it. And eat it. It's the same thing.- OK.
0:43:37 > 0:43:40- You take it and cook it and pop it in the oven.- And will you eat it?
0:43:40 > 0:43:43I'll certainly eat it. I'll just tell you about this wine.
0:43:43 > 0:43:46It's a Riesling sort of wine. It's the only vineyard in Ireland.
0:43:46 > 0:43:48It's called Chateau Longueville.
0:43:48 > 0:43:51It's absolutely brilliant, and it's as rare as anything.
0:43:53 > 0:43:57It's very worth drinking. Nice and close, there, Richard, OK?
0:43:57 > 0:43:59Jane, can you explain what's going on, please?
0:43:59 > 0:44:01John is making a brilliant sauce here.
0:44:01 > 0:44:05He's got the stock from the pigeon, which I showed you earlier on.
0:44:05 > 0:44:08And it's been reduced a little bit, because it was too thin.
0:44:08 > 0:44:11And he has reduced red wine.
0:44:11 > 0:44:15He fried some shallot, he fried a little bit of garlic. And thyme.
0:44:15 > 0:44:19We're using thyme, because we have thyme in the garden at the moment.
0:44:19 > 0:44:24And now he's just beating in some butter into it, to thicken it.
0:44:24 > 0:44:27- To enrichen it.- Superb. That pigeon must be ready.
0:44:27 > 0:44:33- Yes, I hope it is.- It's a long 12 minutes if it isn't. There we go.
0:44:33 > 0:44:36- So you just carve that.- Yes.
0:44:37 > 0:44:40And John will put the sauce on the plate, OK?
0:44:40 > 0:44:43- Now, this is just right, look.- OK. Carve away.
0:44:46 > 0:44:49Oh, it's beautifully pink. That's absolutely superb.
0:44:49 > 0:44:52- Will you eat it that way? - Yes, I will.- Good.
0:44:52 > 0:44:55I going to have to cut down to that bone.
0:44:57 > 0:45:00- That's the way it should be. - Jane, sorry to interrupt,
0:45:00 > 0:45:03- there's someone at the blinking kitchen door. - Oh, no, I'm sorry about that, OK?
0:45:03 > 0:45:07- I am trying to make a television programme, Jane!- Thanks very much!
0:45:07 > 0:45:10Strawberries. Can you take these away, please?
0:45:10 > 0:45:13Thomas, would take these? Spinach.
0:45:13 > 0:45:16- I am sorry about that, Floyd. - That's quite all right.- I'm sorry.
0:45:16 > 0:45:19- Business has to go on, I am sorry. - I don't see why!
0:45:19 > 0:45:21Well, you can't stop, Floyd, it just can't all stop.
0:45:21 > 0:45:24- Is that all from the garden, honestly?- Yes, everything.
0:45:24 > 0:45:27We didn't go into town and buy it and bring it through the window
0:45:27 > 0:45:30- just for you! - Touche! OK! Get on with it, then!
0:45:30 > 0:45:33John, can we have the sauce, please?
0:45:33 > 0:45:35I think madame here is nearly ready.
0:45:35 > 0:45:38It's very hard to carve when you're looking at me.
0:45:41 > 0:45:44- You've got it?- I have it.- Give it one big one there.
0:45:44 > 0:45:47Pour the sauce on the plate, please, John.
0:45:47 > 0:45:49Snap to it, we have got a television crew waiting here.
0:45:49 > 0:45:53And, Richard, look at that very nice thing, that lovely, rich,
0:45:53 > 0:45:55red sauce poured over the wonderful white plate
0:45:55 > 0:45:59with the pigeon breasts on. And, Richard, up to me for a second,
0:45:59 > 0:46:01everybody thinks I've done nothing on this programme.
0:46:01 > 0:46:03Actually, I've cooked the cabbage.
0:46:03 > 0:46:05It's beautiful cabbage from my three-acre garden here.
0:46:05 > 0:46:06Walled garden, by the way.
0:46:06 > 0:46:09Simmered gently in butter with little raisins in it.
0:46:09 > 0:46:13Absolutely superb. And, of course, it makes the dish. Look at that.
0:46:13 > 0:46:17A really super meal. Three handed it was. Magnificent.
0:46:17 > 0:46:18The humble pigeon,
0:46:18 > 0:46:21elevated to heights of gastronomy you have never seen before.
0:46:21 > 0:46:23And back to us again, please,
0:46:23 > 0:46:25because we want to make a speech about the vegetables.
0:46:25 > 0:46:28Do you think they really taste so much better from the garden?
0:46:28 > 0:46:30- Or is that just sort of nonsense? - No, it's not nonsense.
0:46:30 > 0:46:33They have to be better. That cabbage was growing half an hour ago.
0:46:33 > 0:46:37And it's beautifully fresh, and it will taste completely different
0:46:37 > 0:46:39to something that is sitting in a shop for the last week.
0:46:39 > 0:46:42- Here.- Good health.- Here's to fresh vegetables.- Yes.
0:46:52 > 0:46:55It isn't only wine that needs to be grown on the perfect slope.
0:46:55 > 0:46:59The identity of a good cheese should reflect the very earth.
0:46:59 > 0:47:01Now, we all know Ireland's very green,
0:47:01 > 0:47:05but there is something extra special about this rich grass,
0:47:05 > 0:47:07washed, as it is, by the wet winds from America
0:47:07 > 0:47:09and kissed by the Gulf Stream,
0:47:09 > 0:47:11which brings fuchsia into bloom,
0:47:11 > 0:47:13and cows munching on this untainted carpet
0:47:13 > 0:47:17produce thick, creamy milk - perfect for making cheese.
0:47:23 > 0:47:24Oi.
0:47:24 > 0:47:26Oi!
0:47:26 > 0:47:28There we are. Thank you, my dear.
0:47:28 > 0:47:32Once upon a time, in a university in Dublin called Trinity College,
0:47:32 > 0:47:35there was a dashing young professor of philosophy.
0:47:35 > 0:47:40One day, as professors do, he fell in love with a charming young lady.
0:47:40 > 0:47:43They didn't want the hustle and bustle of academic life
0:47:43 > 0:47:45in a busy capital city,
0:47:45 > 0:47:48so they ran away here to the western coast of Ireland,
0:47:48 > 0:47:50the furthest extremities of Europe.
0:47:50 > 0:47:53They fell in love. They were so deeply in love,
0:47:53 > 0:47:58they got married and they had little cheeses! Sweet, isn't it?
0:48:10 > 0:48:13We've travelled many hundreds of miles
0:48:13 > 0:48:15to come to the extreme west coast of Ireland
0:48:15 > 0:48:17to witness a very, very strange and rare event.
0:48:17 > 0:48:20It's the first time for several hundred years
0:48:20 > 0:48:23that a soft cream cheese has been made in the British Isles,
0:48:23 > 0:48:26or, more precisely, here in Ireland.
0:48:26 > 0:48:29- Is that actually true, Veronica? - I believe it is.
0:48:29 > 0:48:34When we began to make Milleens, it was the first time for centuries
0:48:34 > 0:48:40that a soft cheese had been manufactured in the British Isles.
0:48:40 > 0:48:43Why do the Irish know about cheese, for heaven's sake?
0:48:43 > 0:48:47I thought the French were the people who made all the cheese!
0:48:47 > 0:48:50Following the fall of the Roman Empire,
0:48:50 > 0:48:53a dark age descended on Europe,
0:48:53 > 0:48:58and a great deal of skill and culture was temporarily lost.
0:48:58 > 0:49:03Meanwhile, in Ireland, where the Romans never came,
0:49:03 > 0:49:09we were a repository for a great deal of the art and culture.
0:49:09 > 0:49:11When the Renaissance came along,
0:49:11 > 0:49:16out went Irish monks and scholars across Europe reintroducing...
0:49:16 > 0:49:21I'm not claiming that we invented cheese-making, by any means,
0:49:21 > 0:49:23but re-introduced these skills
0:49:23 > 0:49:29and cultures again to those places where they were...gone.
0:49:29 > 0:49:32For many people, Irish cookery is just all about potatoes.
0:49:32 > 0:49:34It's partly true.
0:49:34 > 0:49:37This brilliant thing you're seeing here is a potato and apple pancake.
0:49:37 > 0:49:40Richard, where are you? This is vital. Breaking brand-new ground here.
0:49:40 > 0:49:43Potatoes, that's the whole thing here.
0:49:43 > 0:49:46This pancake is traditionally made by mixing mashed potato with flour,
0:49:46 > 0:49:48rolling it thin like a pancake,
0:49:48 > 0:49:51stuffing it with apple, folding it like an apple turnover
0:49:51 > 0:49:55and frying it in butter. What they don't say in the recipe books...
0:49:55 > 0:49:57- but what- I- say you have to do,
0:49:57 > 0:50:00is pour whisky over it, like that, and then set fire to it!
0:50:00 > 0:50:03You should absolutely have something that should dazzle
0:50:03 > 0:50:06even these academic and very brilliant cheese-makers.
0:50:06 > 0:50:09- FIRE ENGINE SIREN WAILS - If it doesn't,
0:50:09 > 0:50:11I won't eat their cheese! Is that OK?
0:50:11 > 0:50:13That is a new thing of apple and potato pancakes.
0:50:13 > 0:50:14Can I give you a tiny bit?
0:50:14 > 0:50:18Yes, please! I'd like quite a generous helping.
0:50:18 > 0:50:21Norman and Veronica are these brilliant people
0:50:21 > 0:50:24who I told you about in the fairy tale when we started.
0:50:24 > 0:50:26They fell in love all those years ago,
0:50:26 > 0:50:29dragged themselves down to this romantic part of the world
0:50:29 > 0:50:30and made brilliant cheeses.
0:50:30 > 0:50:34Taste that, if you would, please. I think it's quite brilliant.
0:50:34 > 0:50:38You've got to do it quickly because we haven't got lots of film, OK?
0:50:38 > 0:50:40Just say it's really brilliant!
0:50:41 > 0:50:44- Super.- Quite brilliant? Very brilliant?
0:50:44 > 0:50:48- Very brilliant. - A definite breakthrough.
0:50:48 > 0:50:51- Brilliant.- An Anglo-Irish first.
0:50:51 > 0:50:53- Absolutely!- Super. Right.
0:50:53 > 0:50:55We can't have any more of that.
0:50:55 > 0:50:58You can eat that after you've done your work,
0:50:58 > 0:51:00cos what I want to know, really quite seriously,
0:51:00 > 0:51:03this IS a cookery programme, we try to give you information,
0:51:03 > 0:51:05is about your brilliant cheese.
0:51:05 > 0:51:09- Can we start with this one? It's young, isn't it?- It IS young.
0:51:09 > 0:51:11This is a young cheese.
0:51:14 > 0:51:17- You can see it's young inside. - Can you just say why, exactly?
0:51:17 > 0:51:21The cheese is ripening from the outside,
0:51:21 > 0:51:23and it still hasn't ripened all the way through.
0:51:23 > 0:51:27- But it's very mild and it'll be very nice.- Can I taste a bit?- Yeah.
0:51:27 > 0:51:29Is he saying the right things?
0:51:29 > 0:51:31Because you actually make the cheese, Veronica.
0:51:31 > 0:51:35This will taste acidic. Clean, acid flavour.
0:51:35 > 0:51:37I love young cheese.
0:51:37 > 0:51:39Here's a riper one.
0:51:39 > 0:51:42This one here is very ripe. It's ripened right the way through.
0:51:42 > 0:51:45Do you see what I mean? Compare it there.
0:51:45 > 0:51:48It's very strong. It's got a fairly strong smell.
0:51:48 > 0:51:51It's strictly for the initiated, I think.
0:51:51 > 0:51:54Does a beautiful countryside MAKE a beautiful cheese?
0:51:54 > 0:51:58Yeah. I think if you're happy somewhere and doing something well,
0:51:58 > 0:52:01it'll show through in what you come out with and what you make.
0:52:01 > 0:52:04And the cheese seems to be happy here. It's a taste of your home.
0:52:04 > 0:52:06There's no point in fighting with the environment you're in.
0:52:06 > 0:52:09Why not make and do something that's going to fit in with it?
0:52:09 > 0:52:11There's no point in making something
0:52:11 > 0:52:12that would be better off in a desert.
0:52:12 > 0:52:14The toil and strife doesn't fit in here.
0:52:14 > 0:52:17I haven't seen your lovely Irish locks yet. Off with the hat!
0:52:17 > 0:52:20- How do you know I'm not bald?!- It's a chance I'm going to take!
0:52:20 > 0:52:22Wow! Beautiful!
0:52:22 > 0:52:25Listen, you've come all this way from Dublin,
0:52:25 > 0:52:28you've forsaken the port and the parties,
0:52:28 > 0:52:30the conversation of Joyce, Nietzsche, JP Donleavy,
0:52:30 > 0:52:33all that lot. Was it worth it?
0:52:33 > 0:52:36All the boring old soaks in the pubs of Dublin?! Ooh...
0:52:36 > 0:52:39Come on! You can replace the port with porter
0:52:39 > 0:52:42and you can have some very interesting conversations here!
0:52:42 > 0:52:46No, I think we're very happy here. Nice family, lovely place to live.
0:52:46 > 0:52:50It's nice putting a bit of this part of the world into other ones,
0:52:50 > 0:52:52our cheese turning up in London Germany, all over the place,
0:52:52 > 0:52:55- and people enjoying it. - I'll drink to that!
0:52:55 > 0:52:57Good luck!
0:53:03 > 0:53:06Wonderful stuff, as ever, from Keith.
0:53:06 > 0:53:08Now, you won't want to go anywhere just yet,
0:53:08 > 0:53:11as we've still got plenty more to come on today's Best Bites.
0:53:11 > 0:53:13Coming up - Annabel Langbein
0:53:13 > 0:53:16and Cyrus Todiwala go head to head in the omelette challenge.
0:53:16 > 0:53:18It's a double helping of Rick Stein today,
0:53:18 > 0:53:20as he pops into the Saturday Kitchen studio.
0:53:20 > 0:53:23He's cooking nasi goreng, a traditional Indonesian dish,
0:53:23 > 0:53:26served with lime and sugared barbecued chicken,
0:53:26 > 0:53:29and Mackenzie Crook faces his food heaven or food hell.
0:53:29 > 0:53:33Did he get his food heaven - lobster tortellini with lobster sauce and
0:53:33 > 0:53:36samphire - or his food hell - apple and syrup steamed pudding
0:53:36 > 0:53:39with plum and apple compote, and home-made custard?
0:53:39 > 0:53:42Stay tuned to the end of the show to find out.
0:53:42 > 0:53:44Now it's over to Sabrina Ghayour,
0:53:44 > 0:53:46who's serving up a sumptuous Persian feast.
0:53:46 > 0:53:50- Sabrina Ghayour, great to have you on the show again.- Hi. Thank you.
0:53:50 > 0:53:52- Congratulations on your book as well.- Thank you very much.
0:53:52 > 0:53:54It's going from strength to strength.
0:53:54 > 0:53:56- We'll talk about that later.- Yeah.
0:53:56 > 0:53:58So, two dishes. You want me to get on and do one?
0:53:58 > 0:54:01As usual, it's never an easy ride when I'm here.
0:54:01 > 0:54:04- Go on.- So, basically, we are going to do a fesenjan chicken stew,
0:54:04 > 0:54:07which is actually one of the oldest Persian stew recipes...
0:54:07 > 0:54:10- Thought to be one of the oldest Persian stew recipes.- Is it?
0:54:10 > 0:54:14So, it's a stew made of chicken, duck or little meatballs,
0:54:14 > 0:54:19with walnut and pomegranate molasses stock and kind of sauce, basically.
0:54:19 > 0:54:22- It's absolutely delicious. - And what am I doing?
0:54:22 > 0:54:24You are going to do a lovely little relish,
0:54:24 > 0:54:27which is pickled chillies, preserved lemons, olives
0:54:27 > 0:54:31and just some fresh coriander, and then we're going to make
0:54:31 > 0:54:33a little paste out of this lovely herb mix.
0:54:33 > 0:54:36It's called za'atar,
0:54:36 > 0:54:39which is a Middle Eastern, more Arab, spice mix,
0:54:39 > 0:54:44that has wild thyme, sometimes sumac, sometimes cumin, sometimes
0:54:44 > 0:54:47oregano in it, but it's really handy for keeping in the house.
0:54:47 > 0:54:50Just slap that on some fish with a little bit of oil and pan-fry it.
0:54:50 > 0:54:53- Is that sesame seeds in there? - And sesame seeds as well.
0:54:53 > 0:54:55I don't know if you've heard of that before.
0:54:55 > 0:54:58And lastly, I'm just going do a little bit of rice to go with it.
0:54:58 > 0:55:00- The classic Persian accompaniment. - So, fire away.
0:55:00 > 0:55:03How do we start off with our stew, then?
0:55:03 > 0:55:05So, basically, first of all, we've got a nice pan here.
0:55:05 > 0:55:08I'm just going to chop up some onions.
0:55:08 > 0:55:13Sabrina, can I ask a little question about this? Sorry!
0:55:13 > 0:55:17I notice that you're using quite a lot of preserved ingredients.
0:55:17 > 0:55:21Now, am I sensing vinegar, one of my hates, in there?
0:55:21 > 0:55:23Actually, no.
0:55:23 > 0:55:28- The lemons are simply preserved in salt and water.- Oh, right.
0:55:28 > 0:55:30Vinegar, we do use it. It's not terribly common.
0:55:30 > 0:55:31It's usually salt,
0:55:31 > 0:55:34and it's just because food isn't always plentiful
0:55:34 > 0:55:36in the Middle East, especially in ancient tradition.
0:55:36 > 0:55:39- They'll just preserve everything that they can.- Sure.
0:55:39 > 0:55:41Don't worry, you can eat it all.
0:55:41 > 0:55:43From nuts to veggies to the lot, so you're OK.
0:55:43 > 0:55:45Can I ask another question?
0:55:45 > 0:55:47And it has to do with the salmon later as well.
0:55:47 > 0:55:52I've always felt that cumin is a very overused spice.
0:55:52 > 0:55:55Now, I love it, and I will use it,
0:55:55 > 0:55:58but I always think if I can taste too much of it,
0:55:58 > 0:56:01then it smacks of the cheaper end of,
0:56:01 > 0:56:03"Oh, we'll throw a bit of cumin on it! It'll taste..."
0:56:03 > 0:56:06- I'll put less in, then. - Um, yeah... Do you know?
0:56:06 > 0:56:08Is that me being cynical or not just loving
0:56:08 > 0:56:10- cumin as much as everybody else? - No, no. I'll put less in.
0:56:10 > 0:56:13They've maybe used too much in recipes you've had.
0:56:13 > 0:56:16- It's lovely when you combine it with different things.- Yeah.
0:56:16 > 0:56:18Basically, I've got a pan ...
0:56:18 > 0:56:21- Whoo! Nice and hot! - Now, this is the special pan.
0:56:21 > 0:56:25We started using this about three weeks ago, and my Twitter feed
0:56:25 > 0:56:28went mad, people wanting to know where you got it from.
0:56:28 > 0:56:30It's absolutely stunning, to be fair.
0:56:30 > 0:56:34I was working yesterday, it was like Black Friday, you know what I mean?
0:56:34 > 0:56:39This pan had the effect on people of, "It's my pan! Stay off my pan!"
0:56:39 > 0:56:42- Did you see those nutters? - You'll have that when I leave.
0:56:42 > 0:56:44It'll be under my arm, in my bag.
0:56:44 > 0:56:47- Did you see them going after TVs and stuff like that?- Yeah.
0:56:47 > 0:56:52- People never fail to shock me. - I see the longing in your eyes
0:56:52 > 0:56:55- with that pan! - I've got the onions in here.
0:56:55 > 0:56:58It's just like any stew. You put onions in, in with the meat.
0:56:58 > 0:57:00Dark meat always, or not?
0:57:00 > 0:57:03I prefer whole chicken thighs because they've got so much flavour.
0:57:03 > 0:57:05I just whip the skin off cos it's excess fat,
0:57:05 > 0:57:08- and we've already got loads of nuts in here.- Yeah.
0:57:08 > 0:57:09You don't really need to brown them,
0:57:09 > 0:57:12you just want to get them in there and coat them in the onion.
0:57:12 > 0:57:16In the meantime, basically, how you make the sauce is,
0:57:16 > 0:57:18you get a little bit of...
0:57:18 > 0:57:19Lovely!
0:57:19 > 0:57:21You get a little bit of flour,
0:57:21 > 0:57:23kind of the same way you would make a roux,
0:57:23 > 0:57:27- You just kind of want to toast the flour.- No butter in here?
0:57:27 > 0:57:29Not in that same way, because you won't need it,
0:57:29 > 0:57:32you've got all the fat from these lovely grounded walnuts.
0:57:32 > 0:57:36Basically, you grind up the walnuts to the point that the fat
0:57:36 > 0:57:38almost makes them clump in the machine.
0:57:38 > 0:57:41You just want to toast off this flour.
0:57:41 > 0:57:44Can I put that in there? Cos that's what I need to cook my fish in.
0:57:44 > 0:57:46Oh...
0:57:46 > 0:57:51Oh, for goodness' sake! My future dish ruined!
0:57:53 > 0:57:55Right, I've mixed together this as a paste.
0:57:55 > 0:57:59You just literally slap it on, and you don't need to season it
0:57:59 > 0:58:02with salt because the relish is very salty.
0:58:02 > 0:58:05A little bit salty, because of the preserves.
0:58:05 > 0:58:06Can you buy this spice?
0:58:06 > 0:58:10Yeah, you can buy it at every supermarket everywhere now.
0:58:10 > 0:58:13- What's it called again? - Za'atar.- Za'atar.- Yeah.
0:58:13 > 0:58:16I'm just browning off this flour just a little bit.
0:58:16 > 0:58:19Then I'm going to get the walnuts ground down in there.
0:58:19 > 0:58:21How long would we marinate this for, then?
0:58:21 > 0:58:24You could just quickly get it into a pan.
0:58:24 > 0:58:26- You can marinate it, but you don't have to.- OK.
0:58:26 > 0:58:29A lot of flavour comes from the relish you're serving on the side,
0:58:29 > 0:58:32so it's actually just really quick, easy, handy for lamb,
0:58:32 > 0:58:34chicken, pork, whatever.
0:58:34 > 0:58:36- Even halloumi, if you wanted to. - And like you say,
0:58:36 > 0:58:38no seasoning? I don't need any seasoning?
0:58:38 > 0:58:39You don't need to season it
0:58:39 > 0:58:42because the relish will have everything that you need. OK?
0:58:42 > 0:58:46So all we're going to do is make a little ragout of the walnuts,
0:58:46 > 0:58:50- basically.- Yeah. - A little bit of water.
0:58:52 > 0:58:54It's sizzling up nicely.
0:58:54 > 0:58:57And precooking this just gives it a little bit of time to cook
0:58:57 > 0:59:01the nuts out, so they're not bitty when you eat the stew later.
0:59:01 > 0:59:03So the idea is, you just blend the walnuts
0:59:03 > 0:59:06- so you almost get a paste, really? - Yeah, exactly.
0:59:06 > 0:59:07You know in the processor,
0:59:07 > 0:59:09when you put them in, it will start to clump
0:59:09 > 0:59:13as the oils come out, and that's the right point to stop mixing it.
0:59:13 > 0:59:16Basically, we've done one here earlier so...
0:59:16 > 0:59:19- I just turned off your salmon. - It's all right.- OK?
0:59:19 > 0:59:22So what I'm going to do with this mixture here...
0:59:22 > 0:59:25So how long would we cook that for before we get it to there?
0:59:25 > 0:59:29- About an hour. - OK.- We've got some here.
0:59:29 > 0:59:32Now, this looks sandy coloured right now.
0:59:32 > 0:59:34Wait till I get the pomegranate molasses in.
0:59:34 > 0:59:37The finished colour of the dish is completely different.
0:59:37 > 0:59:39Because this is where the main flavour comes from.
0:59:39 > 0:59:40It comes from the walnuts.
0:59:40 > 0:59:43- It comes from the walnuts as a base...- A lot of molasses.- Yeah.
0:59:43 > 0:59:45It does. Because that's what we have.
0:59:45 > 0:59:47Pomegranates are...derived in Persia
0:59:47 > 0:59:50and ended up travelling all over the East
0:59:50 > 0:59:53and even this part of the world, but we had loads of it
0:59:53 > 0:59:56and pomegranate molasses is just concentrated, 100% juice,
0:59:56 > 0:59:58no additives.
0:59:58 > 1:00:00So it's actually good or you. But it's quite acidic,
1:00:00 > 1:00:04kind of in the way cranberry has that sour pucker.
1:00:04 > 1:00:07So you do need to balance it out a little bit.
1:00:07 > 1:00:10I think with the pomegranate, though,
1:00:10 > 1:00:13even just looking at it, it makes me happy.
1:00:13 > 1:00:14It looks like sunshine.
1:00:14 > 1:00:17And if it's going to be in a dish, I think I'm eating some sunshine.
1:00:17 > 1:00:21- That will do nicely.- And it's very good for you. Very good for you.
1:00:21 > 1:00:25So, with a steady hand, she says, as she ends up wearing the sauce...
1:00:25 > 1:00:28- OK? Get that in there. - I'll move this lot for you.
1:00:28 > 1:00:31- What about the sugar? You've got some sugar.- Yeah.
1:00:31 > 1:00:34- I'm going to balance it out with a little bit of sugar.- OK.
1:00:34 > 1:00:37- OK?- But first of all, this.
1:00:38 > 1:00:39This glug.
1:00:39 > 1:00:44This will turn this colour of sauce into a beautiful deep,
1:00:44 > 1:00:47dark, chocolate-coloured stew.
1:00:47 > 1:00:49- What is that?- It is so special.
1:00:49 > 1:00:51Pomegranate molasses.
1:00:51 > 1:00:54- Oh, that literally is what you were describing.- Exactly.
1:00:54 > 1:00:57- It's quite thick. It is quite thick. - We get the sugar in.
1:00:59 > 1:01:01Lovely. The sugar will just kind of balance it out.
1:01:01 > 1:01:04You need to just make sure you give it a stir,
1:01:04 > 1:01:07so the sugar doesn't sink to the bottom and then crust up the pan.
1:01:07 > 1:01:10Now, speaking of pans, in the meantime...
1:01:10 > 1:01:13We're going to make chelo, or polo. Rice, basically.
1:01:13 > 1:01:16This observes a very different method to regular
1:01:16 > 1:01:17water-absorption method.
1:01:17 > 1:01:20You parboil basmati rice. Really important...
1:01:20 > 1:01:22Do you wash it first, or not?
1:01:22 > 1:01:23You don't need to. You can.
1:01:23 > 1:01:26Iranians everywhere will tell me, "Of course you wash it!"
1:01:26 > 1:01:30But I've just deduced that you don't have to, basically.
1:01:30 > 1:01:33In our lives today, I'm all for taking a short cut,
1:01:33 > 1:01:36if that helps the situation.
1:01:36 > 1:01:37You wash it when it's cooked.
1:01:37 > 1:01:41Yeah. Basically, you parboil it in loads of water,
1:01:41 > 1:01:44and just as the grains start to become opaque and white,
1:01:44 > 1:01:48you then take it off, strain it and then rinse it completely cold,
1:01:48 > 1:01:50and that is washing the starch off,
1:01:50 > 1:01:53and then you return it into a pan, where, actually...
1:01:53 > 1:01:57So, this is where the crossover... Persia always, it seems to me,
1:01:57 > 1:02:00there's a lot of influence with India and that kind of style...
1:02:00 > 1:02:03- They've taken the biryani... - Almonds, that kind of stuff.
1:02:03 > 1:02:05This is biryani sort of thing?
1:02:05 > 1:02:09They've taken that method of par-cooking a biryani from us,
1:02:09 > 1:02:14which is acknowledged. Even though we don't actually have a biryani.
1:02:14 > 1:02:18"Biryani" means something very much different in Iranian culture. OK.
1:02:18 > 1:02:20So get the rice in.
1:02:20 > 1:02:23Lose a few hairs. This is scorching!
1:02:23 > 1:02:25There's your lid.
1:02:25 > 1:02:27Lovely. OK.
1:02:27 > 1:02:29Now, the most important thing is,
1:02:29 > 1:02:32you want to preserve steam into this rice dish.
1:02:32 > 1:02:35- I'll move this over here. - So I'll show you a little trick.
1:02:37 > 1:02:41Just doing that, just stab little holes into it,
1:02:41 > 1:02:44and encourage steam around the dish
1:02:44 > 1:02:47and then what you're going to do is wrap the lid in a cloth to
1:02:47 > 1:02:49preserve extra steam, OK?
1:02:49 > 1:02:52And then you cook that slowly for about an hour,
1:02:52 > 1:02:55especially if you've got gas, on an ultra-low heat,
1:02:55 > 1:02:58and then you should get beautifully steamed rice and a nice crust,
1:02:58 > 1:03:01which is what we're going to hope for now.
1:03:01 > 1:03:04That one? So this is the fish that I've just simply cooked.
1:03:04 > 1:03:05- Lift this out.- Ah, beautiful.
1:03:05 > 1:03:07I mentioned the book,
1:03:07 > 1:03:11- which has been nominated for so many awards recently.- Yes!
1:03:11 > 1:03:13Are you still doing your supper clubs?
1:03:13 > 1:03:15Cos that what you were famous for.
1:03:15 > 1:03:17Yeah, I'm still doing supper clubs.
1:03:17 > 1:03:20I've started writing a lot more, which is something I love,
1:03:20 > 1:03:24but just cos I was working so hard, I didn't get time to do,
1:03:24 > 1:03:28so I've got a three-week residency column at the Guardian
1:03:28 > 1:03:30at the moment, out today,
1:03:30 > 1:03:33so it's nice, because I get to tell a little bit of a story
1:03:33 > 1:03:35and not just constantly cook those dishes.
1:03:35 > 1:03:38I get to kind of show people, dispel rumours about,
1:03:38 > 1:03:39you know, a stew is a stew.
1:03:39 > 1:03:41If you call it a tagine or a khoresh,
1:03:41 > 1:03:44it's just a scary name for a stew, essentially.
1:03:44 > 1:03:46- So this is the colour it goes once you've cooked it?- Yes.
1:03:46 > 1:03:49How long would you have to cook it once you get everything in?
1:03:49 > 1:03:51About two, two-and-a-half hours.
1:03:51 > 1:03:52The chicken will just fall apart.
1:03:52 > 1:03:54You can actually make it the day before
1:03:54 > 1:03:57but this is actually one of those stews that I say, you know what,
1:03:57 > 1:04:00you can actually cook it on the day, and it's absolutely lovely,
1:04:00 > 1:04:03and something that your guests will have never tasted before.
1:04:03 > 1:04:05OK, you can make the plate look pretty,
1:04:05 > 1:04:07cos I'm absolutely shocking at it.
1:04:07 > 1:04:11- Right. I'll clean that. You're going to do the rice, then?- Yeah.
1:04:11 > 1:04:14Now this is the fingers-crossed bit.
1:04:14 > 1:04:17So this is a matter of national pride for Iranians,
1:04:17 > 1:04:21and how you do your rice is very much keeping up with the Joneses
1:04:21 > 1:04:23and, "We don't do my rice like that,"
1:04:23 > 1:04:25and, "My mother doesn't do her rice like that."
1:04:25 > 1:04:28This is the important bit and you just...
1:04:28 > 1:04:31- Just a little prayer.- Right. - One, two, three...
1:04:31 > 1:04:33Wah!
1:04:33 > 1:04:36- You pray. - What's the idea of this, then?
1:04:36 > 1:04:39Basically, this method gives it a crust
1:04:39 > 1:04:42and you pray either that the crust is either not underdone or overdone,
1:04:42 > 1:04:45and it's called tahdig, which means "bottom of the pan".
1:04:45 > 1:04:48This is... I think we may have got a little bit of a crust. Ooh!
1:04:48 > 1:04:50Not too bad!
1:04:50 > 1:04:52- Yay!- In the short time that we had.
1:04:52 > 1:04:54What would that be, out of ten, then?
1:04:54 > 1:04:57- I would say that would be a six. - Would it be a six?
1:04:57 > 1:05:00- Middle Eastern people are very judgmental.- Six.
1:05:00 > 1:05:03So, tell us about these dishes, then. Give us the name of them all.
1:05:03 > 1:05:06- OK. So, we have polo with tahdig. - Yeah.
1:05:06 > 1:05:08We also have khoresh.
1:05:08 > 1:05:11You could be saying anything at this point.
1:05:11 > 1:05:13- I've got no idea!- "Khoresh" is stew,
1:05:13 > 1:05:15- and "fesenjan" is the name of the stew.- Right.
1:05:15 > 1:05:19And then you have Za'atar cod with preserved lemon,
1:05:19 > 1:05:20pickled chilli and olive relish.
1:05:20 > 1:05:23Goes to prove, even after eight years of doing this show,
1:05:23 > 1:05:25- you learn something every day. Brilliant.- Thank you!
1:05:30 > 1:05:33I'll take the rice and that one, you can take the cod.
1:05:33 > 1:05:37So, Marcus, this one's for you.
1:05:37 > 1:05:39The whole pot of rice!
1:05:39 > 1:05:42And you're not leaving until you've eaten it all!
1:05:42 > 1:05:45I've even put a few pom on there, cos I know you said you love them.
1:05:45 > 1:05:48- Have a try.- Fabulous. - You're not eating this, are you?
1:05:48 > 1:05:50No. I'll tell you why.
1:05:50 > 1:05:53It is, quite literally, where did it come from?
1:05:53 > 1:05:55You can eat the rice.
1:05:55 > 1:05:58I love that he's tucking into the whole tahdig himself.
1:05:58 > 1:06:03Do you know, rice, for me, is one of... Particularly white rice.
1:06:03 > 1:06:06..is one of the things that I would pass by as just being like,
1:06:06 > 1:06:08- I don't understand it.- Ohh!
1:06:08 > 1:06:11- Maybe it's because I grew up Irish. - That's terrible!
1:06:11 > 1:06:15If my father saw a ring of rice coming, he would...
1:06:15 > 1:06:17He'd go into a depression.
1:06:17 > 1:06:19God rest him, he would.
1:06:19 > 1:06:22He had to have his meat and potatoes.
1:06:26 > 1:06:29Not one, not two, but three dishes from Sabrina there.
1:06:29 > 1:06:32Pauline certainly wasn't going to go hungry.
1:06:32 > 1:06:35Now it's omelette challenge time and with the leaderboard reset,
1:06:35 > 1:06:38it was a chance for Annabel and Cyrus to make their mark.
1:06:38 > 1:06:40Usual rules apply. Let's get down to business.
1:06:40 > 1:06:43It's the omelette challenge, with a new board,
1:06:43 > 1:06:46and not a new person leading it, because Gennaro Contaldo's
1:06:46 > 1:06:48been leading it for quite a number of years now,
1:06:48 > 1:06:50but we've got new stoves, new pan.
1:06:50 > 1:06:54- I don't think the pans are big enough.- They're fine, trust me!
1:06:54 > 1:06:56The record is 20 seconds.
1:06:56 > 1:06:58- Just over 20 seconds. - Oh, don't tell me that.
1:06:58 > 1:07:00Let's put the clocks on the screen, please.
1:07:00 > 1:07:03Three-egg omelette, cooked as fast as you can.
1:07:03 > 1:07:05- I look forward to this. - Three, two, one, go!
1:07:11 > 1:07:14I'll tell you now, it's going to be slower than 20 seconds.
1:07:14 > 1:07:16It's already gone over 20 seconds.
1:07:16 > 1:07:18This is the key to it,
1:07:18 > 1:07:21though, how quick they can actually get it cooked.
1:07:25 > 1:07:29- Definitely been practising over here.- There we go, there we go.
1:07:31 > 1:07:34GONGS CRASH
1:07:35 > 1:07:39We've definitely been practising. Right, I'll have a taste.
1:07:39 > 1:07:42What is good about this, though,
1:07:42 > 1:07:45they're actually cooked.
1:07:45 > 1:07:49- They may not look cooked.- They look delicious.- Really?! Look at that.
1:07:49 > 1:07:51They look like mine!
1:07:51 > 1:07:53That's brilliant, yes?
1:07:53 > 1:07:56It's brilliant, cos I can mainly taste the butter in it.
1:07:56 > 1:07:58You like the butter!
1:07:58 > 1:08:02- Butter and eggs, you just can't go past.- Annabel...- Yes?
1:08:04 > 1:08:08You did it quicker than a lot of people on our board.
1:08:08 > 1:08:14You did it in 27.56, which puts you currently in fourth place,
1:08:14 > 1:08:16which is pretty good.
1:08:16 > 1:08:18Cyrus...
1:08:19 > 1:08:21Usual time.
1:08:21 > 1:08:2328 something.
1:08:25 > 1:08:27- You were in fourth place.- Ah...
1:08:27 > 1:08:31Cos he's just beaten you there. You're now in fifth place,
1:08:31 > 1:08:34- cos he sits fourth, with 27.54.- All right!
1:08:34 > 1:08:36Pretty respectable times.
1:08:39 > 1:08:41A very close call there,
1:08:41 > 1:08:44with Cyrus just pipping Annabel to fourth place.
1:08:44 > 1:08:46Now, you can't say we don't spoil you
1:08:46 > 1:08:48here on Saturday Kitchen Best Bites.
1:08:48 > 1:08:50Earlier, we saw Rick Stein in Saigon,
1:08:50 > 1:08:53but now he's popped into the Saturday Kitchen studio to
1:08:53 > 1:08:54show us what he learned.
1:08:54 > 1:08:56- So, what are we cooking? - We're doing a nasi goreng
1:08:56 > 1:08:59with grilled chicken. Now, we need to get on with the chicken.
1:08:59 > 1:09:01Nasi goreng? Do you want to do it on this board?
1:09:01 > 1:09:04- They'll tell me off, otherwise. - Oh, my gosh. Sorry.
1:09:04 > 1:09:06I thought I was at home!
1:09:06 > 1:09:09I'm just going to prepare a marinade for this chicken.
1:09:09 > 1:09:11"Nasi goreng" meaning what?
1:09:11 > 1:09:13It just means fried rice.
1:09:13 > 1:09:16Marinade, we've just got some pepper and salt.
1:09:16 > 1:09:19We're going to put a bit of garlic in there as well.
1:09:19 > 1:09:20This is from your recent travels?
1:09:20 > 1:09:23- Yeah, yeah, from the Far Eastern Odyssey.- Right.
1:09:23 > 1:09:25So this marinade goes in the chicken
1:09:25 > 1:09:28and we put that in the fridge for about two hours, I guess.
1:09:28 > 1:09:31- So, this is from where, Malaysia? - This is from Malaysia, yeah.
1:09:31 > 1:09:34In Malaysia, you have nasi goreng for breakfast.
1:09:34 > 1:09:37When you see the amount of chilli that goes in there,
1:09:37 > 1:09:40you might be a bit surprised, but I don't think you would be, James,
1:09:40 > 1:09:42- cos you've just been there. - I have!
1:09:42 > 1:09:44Can you just pop that in the fridge for me?
1:09:44 > 1:09:46And just get the one we've done earlier?
1:09:46 > 1:09:49Working already! Leengkawi, that's where I was.
1:09:49 > 1:09:51It's LANG-kawi, actually, but it doesn't matter.
1:09:51 > 1:09:53LAUGHTER
1:09:53 > 1:09:55I know it well, cos I go there about once a year.
1:09:55 > 1:09:58Did you stay anywhere? I'm not going to mention any names.
1:09:58 > 1:10:00I'm not going to mention any names
1:10:00 > 1:10:03cos I'll probably get it wrong, as well! There's a sink in the back,
1:10:03 > 1:10:06- cos they'll tell me off for not washing your hands.- Right, OK.
1:10:06 > 1:10:09- There you go.- I would do this if I was in the commercial kitchen,
1:10:09 > 1:10:11but at home, sometimes these things lapse.
1:10:11 > 1:10:15- Exactly. I'll get the chicken in the oven.- On the grill, actually.
1:10:15 > 1:10:18Good. We're now going to make the nasi goreng paste.
1:10:18 > 1:10:21We have some peanuts. You can use cashew nuts if you have an allergy.
1:10:21 > 1:10:25We're going to put some shrimp paste in there. Know that? Remember that?
1:10:25 > 1:10:27- Yeah, thanks for that.- It smells a bit like...
1:10:27 > 1:10:29I don't know how to best describe it.
1:10:29 > 1:10:34It's THE most distinctive flavour of Malaysian cooking, I think.
1:10:34 > 1:10:37You'd miss it if it wasn't there, that's what I always say.
1:10:37 > 1:10:40So you've been busy. You've got Padstow, you've been...
1:10:40 > 1:10:44- I've chopped shallots there. - No, those are the ones for frying.
1:10:44 > 1:10:47When you say he's got Padstow, you really mean that.
1:10:47 > 1:10:49Oh, come on, Debra
1:10:49 > 1:10:52But you're over in Oz now quite a bit?
1:10:52 > 1:10:55Yeah. I love it over there. I've actually got a restaurant...
1:10:55 > 1:10:57Garlic in there as well in the paste.
1:10:57 > 1:10:59I've got a restaurant about three-and-a-half hours
1:10:59 > 1:11:02- south of Sydney called Bannisters. - Your paste.
1:11:02 > 1:11:05- Oh, yeah. It's... - Do you want me to do that?- Please.
1:11:06 > 1:11:08Is that made out of dried fish
1:11:08 > 1:11:11as well, the fish sauce?
1:11:11 > 1:11:15It's made out of shrimp. Oh, yeah, the fish sauce? It's the same.
1:11:15 > 1:11:18It's anchovies. When you described that earlier on,
1:11:18 > 1:11:21about the layers of anchovy and salt,
1:11:21 > 1:11:23- it's exactly the same thing. - Do you want the chilli in there?
1:11:23 > 1:11:25Please! God, thank you, James!
1:11:25 > 1:11:27Do you want the garlic in there as well?
1:11:27 > 1:11:31Yeah. Here I am, way out of kilter. I haven't done the omelette yet.
1:11:31 > 1:11:33Too much thinking of omelettes!
1:11:33 > 1:11:35I'm going to make an omelette. Thank you very much.
1:11:35 > 1:11:37Is that shrimp paste the one you usually get
1:11:37 > 1:11:40when you go to Chinese Restaurants for dim sum?
1:11:40 > 1:11:42- Is it similar to that? - Yeah, it is, yeah.
1:11:42 > 1:11:45It's all over Southeast Asia. Thank you, thank you.
1:11:45 > 1:11:48- Is that everything in here, then? - That is. That's it.
1:11:50 > 1:11:53- That's my paste. You can make that up some time before.- Yeah.
1:11:53 > 1:11:57Cos nasi goreng is something that you do want to make regularly.
1:11:57 > 1:11:59Just keep the paste in your fridge.
1:11:59 > 1:12:02And if you fancy it for breakfast, as I said, in Malaysia,
1:12:02 > 1:12:07you have it for breakfast. I love it then. I don't mind the chilli hit.
1:12:07 > 1:12:08When you get to eat this shortly,
1:12:08 > 1:12:11you'll get to see what I mean by that.
1:12:11 > 1:12:12Often it's just the rice over there.
1:12:12 > 1:12:14Often it could be a bit of fish in there,
1:12:14 > 1:12:17- whatever they decide to put in.- Oh, yeah. It's a very movable feast.
1:12:17 > 1:12:20Sorry, I'm just going to make this omelette.
1:12:20 > 1:12:24- I suppose I'm getting a bit of a steal...- A bit of a practice.
1:12:24 > 1:12:26..over Francesco there.
1:12:26 > 1:12:29- I'm going fry your shallots. - Ten seconds. Hey!
1:12:29 > 1:12:33Tell us about Spain, then. Your visit to Spain.
1:12:33 > 1:12:37Well, I just always wanted to make Spain...
1:12:37 > 1:12:39Ever since going there as a child,
1:12:39 > 1:12:42and having squid in ink sauce,
1:12:42 > 1:12:44I've always had a bit of a fascination for
1:12:44 > 1:12:46the sort of slightly...
1:12:46 > 1:12:49I mean, Spanish food is not like the rest of European food,
1:12:49 > 1:12:53because of its enormous influence from the Moors.
1:12:53 > 1:12:58It's sort of slightly...slightly unusual...
1:13:00 > 1:13:02Thank you!
1:13:02 > 1:13:05And that's what I really like about it and, in fact,
1:13:05 > 1:13:09we wanted to call the series Hidden Spain,
1:13:09 > 1:13:11but then David, the director,
1:13:11 > 1:13:16we were in the middle of Santiago de Compostela having some empanadas,
1:13:16 > 1:13:18and he said, "Well, this is hardly hidden, is it?
1:13:18 > 1:13:22"Look at all the tourists around here." But a lot of the series
1:13:22 > 1:13:26is about the sort of food you're not going to generally find,
1:13:26 > 1:13:29certainly not in the sort of tourist spots.
1:13:29 > 1:13:31We go everywhere but.
1:13:31 > 1:13:32And it's fascinating. I can't...
1:13:32 > 1:13:34I'll do that.
1:13:34 > 1:13:38You're so good, James! You know, when you're doing demos,
1:13:38 > 1:13:40these are the things that really, really...
1:13:40 > 1:13:44I can't get over how incredibly hospitable the Spanish are.
1:13:44 > 1:13:46I was just having a bit of a laugh with Francesco,
1:13:46 > 1:13:48cos when I was doing some cooking over there,
1:13:48 > 1:13:52there were two Spanish people watching me cook Spanish food,
1:13:52 > 1:13:54load of different dishes.
1:13:54 > 1:13:56They didn't say a word.
1:13:56 > 1:13:59If that had been in Italy, they'd say, "No, no, no, no!"
1:14:02 > 1:14:05I think it said... To me, it said everything about the difference.
1:14:05 > 1:14:07Of course, I love Italy. I love...
1:14:07 > 1:14:11I was just thinking, if I wanted to make endless TV series
1:14:11 > 1:14:15in the same country, it probably would be Italy,
1:14:15 > 1:14:18- apart from the UK, of course. - Ireland. Ireland.
1:14:18 > 1:14:20Irish hospitality.
1:14:20 > 1:14:23Right, I'm frying the paste off.
1:14:23 > 1:14:25As I might have said earlier...
1:14:25 > 1:14:30We've got some ketjap manis, which is sweet, sticky ketchup.
1:14:30 > 1:14:33I had an Irish breakfast the other day. The Ulster fry?
1:14:33 > 1:14:35They gave you an Ulster fry, this is a true story,
1:14:35 > 1:14:38they gave you an Ulster fry last Wednesday,
1:14:38 > 1:14:40Ulster fry, a pint of Guinness and an egg nog.
1:14:40 > 1:14:43It was 7.45am.
1:14:43 > 1:14:48I love that. I think what I liked about Northern Ireland
1:14:48 > 1:14:51was just how agricultural it still is.
1:14:51 > 1:14:55I remember saying, when we were making those films,
1:14:55 > 1:14:57that was about five years ago,
1:14:57 > 1:15:01you sort of feel it's like Britain was in the '50s, agriculturally.
1:15:01 > 1:15:04They still have this connection to the land, which is
1:15:04 > 1:15:07a shame that we sort of lost it.
1:15:07 > 1:15:10- So, what are we doing? - Sorry. Sorry! Yeah, yeah!
1:15:10 > 1:15:14We just fried off the paste. Now, we've already cooked rice.
1:15:14 > 1:15:16This is a re-cooked dish,
1:15:16 > 1:15:18in the sense that the rice is always cooked beforehand.
1:15:18 > 1:15:23- Long-grain rice or...?- Yeah, long-grain or jasmine rice.- Yeah.
1:15:23 > 1:15:27Incidentally, when I cook my rice, I never bother to wash it.
1:15:27 > 1:15:29I never see the point any more.
1:15:29 > 1:15:31I don't think it makes that much difference.
1:15:31 > 1:15:36Lots of recipes say to wash the rice before you start. I don't do it.
1:15:36 > 1:15:38That just goes in there. Now it's just a question of
1:15:38 > 1:15:40adding all the bits.
1:15:40 > 1:15:43- The omelette, the onions are nearly there.- Ketjap manis?- Thank you.
1:15:43 > 1:15:47I put soy sauce in by mistake. I didn't notice that!
1:15:47 > 1:15:50It's funny how things go wrong when you're in a hurry.
1:15:50 > 1:15:52Where's my chicken, by the way?
1:15:52 > 1:15:54I've got the recipe, don't worry! Don't worry.
1:15:54 > 1:15:57- We've got this to go in yet. - OK, let's put those in.
1:15:57 > 1:16:00- This sort of cucumber.- Don't forget, all today's studio recipes,
1:16:00 > 1:16:01including this one from Rick -
1:16:01 > 1:16:04I've actually written it myself, it's not his! -
1:16:04 > 1:16:07are on our website today. It's...
1:16:07 > 1:16:10- Can we have a chat afterwards about this?- We will do.
1:16:10 > 1:16:13- Good! - ..bbc.co.uk/saturdaykitchen/recipes.
1:16:13 > 1:16:15Do you mind if I taste this?
1:16:15 > 1:16:17- Yeah.- I'll wash my hands.
1:16:17 > 1:16:19That's good. That is very nice.
1:16:19 > 1:16:23Now, you're with me next week up in Birmingham at the Good Food Show.
1:16:23 > 1:16:26Certainly. We're going to have a bit of a fun...
1:16:26 > 1:16:28- Fancy a bit of a beer after the show?- I fancy a bit of a beer.
1:16:28 > 1:16:32And I believe you're doing this recipe in front of people? Live!
1:16:32 > 1:16:35Without me! So that'll be quite exciting!
1:16:35 > 1:16:36Right.
1:16:36 > 1:16:38They're almost there, those onions.
1:16:38 > 1:16:41What I'm actually trying to get is get them a bit golden and crisp.
1:16:41 > 1:16:45- I'll look after those. - Will you?- Yeah.- Good.
1:16:45 > 1:16:46And are you cooking cucumber?
1:16:46 > 1:16:49Tossing it. Just tossing it at the end.
1:16:49 > 1:16:51It's not really cooked.
1:16:51 > 1:16:54The idea, really, is to get a nice crispness in the rice,
1:16:54 > 1:16:58and it's just, you know, you can put in whatever you want.
1:16:58 > 1:17:01Prawns are very popular. Sometimes I do this with grilled mackerel.
1:17:01 > 1:17:04Just put it on the top. Never liver, so you'll be fine!
1:17:06 > 1:17:09I'll leave you to serve that, and I'll warm these up.
1:17:09 > 1:17:11Thank you very much. There we go.
1:17:12 > 1:17:14I've had to do this all at once,
1:17:14 > 1:17:17but, actually, I would have the omelettes already done,
1:17:17 > 1:17:19in the fridge,
1:17:19 > 1:17:23and, of course, I'd have the spice paste done, in the fridge,
1:17:23 > 1:17:25and I'd have my rice cooked...
1:17:25 > 1:17:27HE SPLUTTERS
1:17:27 > 1:17:28It's making me cough a bit.
1:17:28 > 1:17:30And I'd have my rice cooked.
1:17:30 > 1:17:34So, basically, when I came down to breakfast a bit bleary-eyed,
1:17:34 > 1:17:39I'd just get my wok, throw in the spice over a bit of ketjap,
1:17:39 > 1:17:42and then put in the rice and put everything else in,
1:17:42 > 1:17:44and Bob's your uncle.
1:17:44 > 1:17:47- Interesting you use ketjap in it. - It just gives it a bit of sweetness
1:17:47 > 1:17:48and also a bit of colour.
1:17:48 > 1:17:51Like he said, I would just finish it off. There you go.
1:17:51 > 1:17:54- A bit of the crispy onions on the top.- Is it hot?- Yeah.
1:17:54 > 1:17:57Do you use ketjap in teriyaki?
1:17:57 > 1:17:58Yeah, yeah.
1:17:58 > 1:18:00I think it's great, cos it's tomato,
1:18:00 > 1:18:04and I think what's nice about the sort of Asians is that,
1:18:04 > 1:18:06you know, for them, it's just a condiment,
1:18:06 > 1:18:09but there's a lot of social convention
1:18:09 > 1:18:12attached to ketchup with us.
1:18:12 > 1:18:16I always remember my mother, if I dared put ketchup
1:18:16 > 1:18:19with my fried eggs for brai...breakfast...
1:18:19 > 1:18:23Mouth to brain! ..she'd say, "Oh, that's disgusting!"
1:18:23 > 1:18:26My daughter eats food WITH her ketchup!
1:18:26 > 1:18:29- Right.- Talking of breakfasts, remind us what that is again.
1:18:29 > 1:18:31This is nasi goreng,
1:18:31 > 1:18:34with marinated grilled chicken and crisp fried onions.
1:18:34 > 1:18:36And I didn't do any of it!
1:18:41 > 1:18:43The man's a true legend.
1:18:43 > 1:18:45True legend. There you go.
1:18:45 > 1:18:47Right, over here. Have a seat.
1:18:47 > 1:18:51- Dive into this one for breakfast. - Wow!- Just a small portion!
1:18:51 > 1:18:55It is actually great for breakfast, I have to say.
1:18:55 > 1:18:57Well, it's a fry-up, isn't it, in a sense?
1:18:57 > 1:19:00It's funny, when we're filming over there,
1:19:00 > 1:19:04the crew always head straight for the European stuff and I'll say,
1:19:04 > 1:19:06"You're out here, you're in Malaysia,
1:19:06 > 1:19:08"why are you going for bacon and eggs?!
1:19:08 > 1:19:11"Why are you going for croissants? Have some nasi goreng!"
1:19:15 > 1:19:18A busy shift in the kitchen for James there,
1:19:18 > 1:19:20but what an excellent dish from Rick.
1:19:20 > 1:19:22Now, when Mackenzie Crook came to the studio to face
1:19:22 > 1:19:25his food heaven or food hell, he was lusting for lobster,
1:19:25 > 1:19:28but far more fussy when it came to fruit desserts.
1:19:28 > 1:19:30So let's find out what he got.
1:19:30 > 1:19:32Right, it's time to find out
1:19:32 > 1:19:34whether Mackenzie will be facing food heaven or food hell.
1:19:34 > 1:19:37Food heaven would be lobster, an amazing dish with tortellini
1:19:37 > 1:19:39and a nice sauce to go with it.
1:19:39 > 1:19:41Food hell would be all these fruit mixed together
1:19:41 > 1:19:44into a steamed sponge pudding and custard.
1:19:44 > 1:19:48We know what our viewers wanted, certainly a percentage of them, 2-1.
1:19:48 > 1:19:50What did our chefs want?
1:19:50 > 1:19:53- They had the casting vote, really.- Right, OK.
1:19:53 > 1:19:55- You wanted to choose the lobster, didn't you?- Yes.
1:19:55 > 1:19:57So that was even-stevens.
1:19:57 > 1:20:00So is Glynn Purnell a pudding man or is he a lobster man?
1:20:00 > 1:20:04I just thought we've had too much fruit on today. Let's go lobster.
1:20:04 > 1:20:06So that's what you've got. We'll lose this out the way.
1:20:06 > 1:20:09The first thing we are going to do is get our sauce on.
1:20:09 > 1:20:11I'm going to give Glynn the lobster to prepare,
1:20:11 > 1:20:13and then we're going to make this tortellini.
1:20:13 > 1:20:16So, first of all, we're going to make our sauce.
1:20:16 > 1:20:18Very hot pan here. Using the shells and everything that's left over.
1:20:18 > 1:20:20It's quite an unusual thing, this,
1:20:20 > 1:20:23because we use everything that you would normally throw away,
1:20:23 > 1:20:25all the shells, not just use the meat.
1:20:25 > 1:20:28We're going to use the entire lot. A little bit of garlic.
1:20:28 > 1:20:29Some onions.
1:20:29 > 1:20:32And then we're going to grab some fresh thyme.
1:20:32 > 1:20:35In there as well. For anybody that's just tuning in, they've
1:20:35 > 1:20:38probably missed half the show because we're usually on at 10am,
1:20:38 > 1:20:42but if anybody's just tuning in, you've got a new series out.
1:20:42 > 1:20:44Second series.
1:20:44 > 1:20:47The second series of, yeah, it's called Detectorists,
1:20:47 > 1:20:50about a couple of guys who enjoy metal-detecting.
1:20:50 > 1:20:52And you've done the whole thing?
1:20:52 > 1:20:55- You've written it, you've starred in it?- Yeah.
1:20:55 > 1:20:57And I directed it as well.
1:20:57 > 1:21:00Right, keeping this away from Glynn this time, you see.
1:21:00 > 1:21:02Watch your eyebrows, Chef.
1:21:02 > 1:21:04Thank you very much for that one, yeah.
1:21:04 > 1:21:06So, what's that like for you,
1:21:06 > 1:21:08to be able to do a bit of jack of all trades?
1:21:08 > 1:21:10- Because it must be quite... - It's been great.
1:21:10 > 1:21:12I've had the most brilliant couple of years, you know,
1:21:12 > 1:21:15getting involved and doing it all. It's been wonderful.
1:21:15 > 1:21:17We've got that in there.
1:21:17 > 1:21:20And then I'm going to add some tomato puree to this.
1:21:20 > 1:21:22You normally just throw these away
1:21:22 > 1:21:24but you get some amazing taste out of this stuff.
1:21:24 > 1:21:28A bit of tomato puree. Cook that out with the shells.
1:21:28 > 1:21:32Then we're going to add some stock...in there.
1:21:32 > 1:21:34And then some double cream.
1:21:34 > 1:21:37Going to make this into a nice little sauce.
1:21:37 > 1:21:39Bit more stock in there, probably.
1:21:39 > 1:21:42Bring this to the boil. Just cook this gently.
1:21:42 > 1:21:44So the guys are on with the tortellini.
1:21:44 > 1:21:46You can explain what we've got in there.
1:21:46 > 1:21:49We've got our pasta, which is 00 flour, some eggs,
1:21:49 > 1:21:51semolina flour, mixed together,
1:21:51 > 1:21:52we've rolled it out
1:21:52 > 1:21:55and then Glynn can explain what's going in our little tortellini.
1:21:55 > 1:21:57We've got some of the body of the lobster.
1:21:57 > 1:21:59I've kept the claws for garnish, James.
1:21:59 > 1:22:02I'm going to mix that with some chives.
1:22:02 > 1:22:05And a little bit of seasoning.
1:22:07 > 1:22:10Out comes the tomatoes. These are little concasse tomatoes.
1:22:10 > 1:22:12Into ice-cold water.
1:22:12 > 1:22:13Seasoning there.
1:22:13 > 1:22:15And then out again.
1:22:15 > 1:22:17Nice little tomatoes.
1:22:17 > 1:22:21Kim's rolled the pasta out. She's cut them into discs for us.
1:22:23 > 1:22:26So we're part way through the second series,
1:22:26 > 1:22:28and you've got a Christmas special coming out as well.
1:22:28 > 1:22:32Christmas special on 17th December, also on BBC Four,
1:22:32 > 1:22:36so, yeah. That's a sort of stand-alone episode, which is great.
1:22:36 > 1:22:39In fact, we've still got a few days to film on that,
1:22:39 > 1:22:43cos we need to get some exteriors with no leaves on the trees.
1:22:43 > 1:22:45- Yeah.- So, yeah.
1:22:45 > 1:22:48We're not wasting any of this.
1:22:48 > 1:22:51Often, you throw away the seeds and the skins from the tomatoes
1:22:51 > 1:22:53when you do a tomato concasse,
1:22:53 > 1:22:55but we're actually going to use it all.
1:22:55 > 1:22:58Basically, just chop up the flesh, like that,
1:22:58 > 1:23:02and then, over here, we then take this entire lot
1:23:02 > 1:23:04and throw it in our blender.
1:23:04 > 1:23:06This is not the usual thing,
1:23:06 > 1:23:10but it'll take the entire lot when it's hot.
1:23:11 > 1:23:15And chuck the whole lot in here.
1:23:15 > 1:23:17- Yeah?- Yeah, the whole lot.
1:23:17 > 1:23:19- With the shells?- The shells.
1:23:19 > 1:23:22The whole sauce is made from the shells.
1:23:23 > 1:23:25And then put the lid on.
1:23:26 > 1:23:28Hopefully.
1:23:29 > 1:23:31You've got to switch it on!
1:23:31 > 1:23:33BLENDER RATTLES
1:23:38 > 1:23:42Sometimes you need a new machine for Christmas afterwards, but...yeah.
1:23:45 > 1:23:47It looks really weird,
1:23:47 > 1:23:51- but we'll take a really fine sieve for the next bit.- OK.
1:23:53 > 1:23:55We've got our samphire, which is this.
1:23:55 > 1:23:58- It's often called sea asparagus, this stuff.- I love samphire.
1:23:58 > 1:24:00- Samphire's amazing. - A little bit in there.
1:24:00 > 1:24:02And we're going to blanch that
1:24:02 > 1:24:04and then put it through a little bit of butter.
1:24:06 > 1:24:08We're nearly there with our...
1:24:17 > 1:24:20There we go. And we take our mixture...
1:24:20 > 1:24:24Pop this through... A really fine sieve, you want.
1:24:26 > 1:24:28And then you pass this through a sieve.
1:24:28 > 1:24:32- And you get no bits or...- Not if the sieve's fine enough, which this is,
1:24:32 > 1:24:36There's a bit of cloth there if you want pass it through a cloth.
1:24:36 > 1:24:39It takes a little bit of time. As long as you've got a fine sieve,
1:24:39 > 1:24:42just squeeze out all the mixture, like that.
1:24:42 > 1:24:44You've got this amazing sauce.
1:24:44 > 1:24:47Squeeze it all out, like that.
1:24:47 > 1:24:51- Samphire only takes, what? - 30 seconds to a minute.
1:24:51 > 1:24:53And then we're going to take that out
1:24:53 > 1:24:58- and then that goes... - I'm in the way.- ..into our pan here.
1:24:58 > 1:25:00We then take it...
1:25:02 > 1:25:03..in our little pan here.
1:25:03 > 1:25:06A little bit of butter. Using that one.
1:25:06 > 1:25:10And just saute all that lot together.
1:25:10 > 1:25:12Right, have you got some chopped chives for me as well?
1:25:12 > 1:25:16- A little bit of chopped chives? A few chopped chives?- I've got some.
1:25:16 > 1:25:18So you've got your nice little...
1:25:18 > 1:25:21It's not really a soup, but it's just using the shells
1:25:21 > 1:25:24and everything else. We're going to finish that with butter.
1:25:24 > 1:25:28- Do you want to season that up, Glynn?- That's all right.
1:25:28 > 1:25:31Mackenzie, do you want to drop the pepper in for me?
1:25:31 > 1:25:33My only contribution.
1:25:35 > 1:25:38A bit of black pepper in here, please.
1:25:38 > 1:25:40There we go.
1:25:40 > 1:25:42You've got to work for your lunch!
1:25:42 > 1:25:45I could see he was dying to get in there!
1:25:45 > 1:25:48That's going to make all the difference.
1:25:48 > 1:25:51Thank you very much. We've got our little samphire here.
1:25:51 > 1:25:54And then in the pan... Can you season that for me?
1:25:54 > 1:25:57- That's all done, is it?- Yeah, seasoned it.- Happy with that?
1:25:57 > 1:26:00In we go with the lobster. We're going to warm that up now.
1:26:00 > 1:26:03You can explain what you've got inside your tortellini.
1:26:03 > 1:26:04We've got some chopped tail meat,
1:26:04 > 1:26:07some chives, a little bit of seasoning,
1:26:07 > 1:26:10and we've folded them, Kim's crimped them round her little finger,
1:26:10 > 1:26:11which is our tortellini.
1:26:11 > 1:26:13Look.
1:26:13 > 1:26:16These are great, because you can freeze these as well.
1:26:16 > 1:26:18Make them in advance, freeze them. They're just delicious.
1:26:18 > 1:26:22It's a way of using up everything. You don't waste anything.
1:26:22 > 1:26:26- Do you want to finish those in the sauce?- Yeah. Ready to go.
1:26:26 > 1:26:28I'll grab a spoon.
1:26:32 > 1:26:34- Happy with that?- Yeah. Cool.
1:26:34 > 1:26:38We'll just grab our nice little tortellini...
1:26:38 > 1:26:40Lift these out.
1:26:41 > 1:26:45And they just sit on our plate there as well.
1:26:45 > 1:26:47Plenty of sauce, for it's...
1:26:47 > 1:26:50I think you need plenty of sauce in there.
1:26:50 > 1:26:53Oh, yeah, especially as you've got all the shells and that in there.
1:26:53 > 1:26:56And then if you haven't got enough shells,
1:26:56 > 1:26:59you can freeze these and just use them when you've got enough.
1:26:59 > 1:27:02Take them out the freezer when you've got enough.
1:27:02 > 1:27:04Take that off.
1:27:04 > 1:27:06Little spoon.
1:27:06 > 1:27:09Glynn, if you can grab some knives and forks, that'll be great.
1:27:09 > 1:27:12- Certainly will, James. - Then we've got some samphire...
1:27:12 > 1:27:14Place on there.
1:27:15 > 1:27:19A little bit of chopped...
1:27:19 > 1:27:21We'll put that nice lobster on it.
1:27:21 > 1:27:23Chopped chives over the top.
1:27:23 > 1:27:26And there you have it - lobster tortellini,
1:27:26 > 1:27:29with little samphire and some tomato.
1:27:30 > 1:27:34- Dive in! - That does look like my ideal dish.
1:27:34 > 1:27:36If you're Glynn Purnell, you can do that!
1:27:36 > 1:27:38- Ah...- There you go.
1:27:38 > 1:27:40A sprig of basil over the top.
1:27:44 > 1:27:46- Hmm.- How's the sauce?
1:27:46 > 1:27:48Incredible. That's incredible.
1:27:48 > 1:27:51I've never heard of blending up the shells as well. That's amazing.
1:27:51 > 1:27:54There's a classic dish in Marseille called a bouillabaisse.
1:27:54 > 1:27:56A lot of people think it's shellfish, don't they?
1:27:56 > 1:27:59I've seen it being made. There's no shellfish in it.
1:27:59 > 1:28:01It's just eel and everything.
1:28:01 > 1:28:03All manner of stuff that they put the whole lot in
1:28:03 > 1:28:04and then pass it through a sieve.
1:28:04 > 1:28:07That would be, classically, a little lobster bisque,
1:28:07 > 1:28:10but you use the shells. You get so much flavour from it as well.
1:28:10 > 1:28:12- Happy with that? - Absolutely brilliant. I love it.
1:28:12 > 1:28:14We all end up with a glass of wine at the end of it.
1:28:14 > 1:28:16This is why I love this show!
1:28:19 > 1:28:21A luxurious lobster dish for Mackenzie there.
1:28:21 > 1:28:24Another celebrity gets their food heaven. You lot are just too kind.
1:28:24 > 1:28:26That's all from me this week.
1:28:26 > 1:28:29I hope you've enjoyed taking a look back through the archives
1:28:29 > 1:28:31on Saturday Kitchen Best Bites, and don't forget,
1:28:31 > 1:28:34all the studio recipes are available on the BBC website.
1:28:34 > 1:28:36Thanks for watching, and we'll see you next week.