10/12/2017

0:00:02 > 0:00:03Good morning. We're feeling festive today,

0:00:03 > 0:00:05so we've got a cracking line-up for you,

0:00:05 > 0:00:07with plenty of your favourite chefs, celebrities

0:00:07 > 0:00:09and a handful of sweet treats thrown in as well.

0:00:09 > 0:00:11So, forget about putting up those decorations,

0:00:11 > 0:00:13make yourself comfy and enjoy another helping

0:00:13 > 0:00:16of Saturday Kitchen Best Bites.

0:00:36 > 0:00:38Welcome to the show.

0:00:38 > 0:00:40Over the next 90 minutes, we'll be bringing you

0:00:40 > 0:00:43some of the best moments from Saturday Kitchen history,

0:00:43 > 0:00:44all with a festive twist.

0:00:44 > 0:00:47Coming up, the queen of baking, Mary Berry,

0:00:47 > 0:00:49enjoys a luxurious white chocolate and whisky

0:00:49 > 0:00:51croissant bread-and-butter pudding,

0:00:51 > 0:00:55Nathan Outlaw is here with a selection of seafood starters.

0:00:55 > 0:00:57He cures salmon in beetroot, fennel, tarragon and salt,

0:00:57 > 0:01:00before serving alongside deep-fried oysters,

0:01:00 > 0:01:02smoked mackerel pate and a beetroot salad.

0:01:02 > 0:01:05Vivek Singh makes an indulgent festive stir-fry.

0:01:05 > 0:01:08He pan-fries goose breast, before stir-frying with onion,

0:01:08 > 0:01:12garlic, green chilli and spices, and serves alongside home-made parathas.

0:01:12 > 0:01:16Silvena Rowe takes on Atul Kochhar in a classic Omelette Challenge.

0:01:16 > 0:01:17And then it's over to Adam Byatt,

0:01:17 > 0:01:19who's cooking herb-crusted razor clams.

0:01:19 > 0:01:22He steams the clams with leeks, thyme and fennel,

0:01:22 > 0:01:25before grilling with a pecorino and sourdough topping.

0:01:25 > 0:01:28And finally, Nicki Chapman faces her food heaven or her food hell.

0:01:28 > 0:01:29Will she get her food heaven,

0:01:29 > 0:01:32crab spring rolls with avocado and lemongrass sauce,

0:01:32 > 0:01:34or her food hell, lemon curd meringue tart

0:01:34 > 0:01:37with blackberry compote? You're going to have to keep watching

0:01:37 > 0:01:39till the end of the show to find out.

0:01:39 > 0:01:42But first up, our favourite Italian chef, Gennaro Contaldo,

0:01:42 > 0:01:46is putting James to work, whilst making a classic Italian dish.

0:01:46 > 0:01:49He's been an inspiration to Jamie Oliver and to hundreds of students

0:01:49 > 0:01:51who've passed through Jamie's Fifteen foundation,

0:01:51 > 0:01:55with his passion and enthusiasm for great Mediterranean cooking.

0:01:55 > 0:01:59I can't wait to be inspired by him this morning. It's Gennaro Contaldo.

0:01:59 > 0:02:01- Good to have you on the show. - Thank you very much.

0:02:01 > 0:02:04Good to have you on the show. Explain to us what we're doing.

0:02:04 > 0:02:07Right. We're going to do a dish

0:02:07 > 0:02:09which is called a lasagne,

0:02:09 > 0:02:12but the way I cook will be a festive lasagne,

0:02:12 > 0:02:15a lasagne which is only for a special occasion -

0:02:15 > 0:02:18- Christmas!- Christmas, yes?- Why not?

0:02:18 > 0:02:20Have a turkey. Away.

0:02:20 > 0:02:23- Yeah, OK.- The other one, away. Just cook a lasagne.

0:02:23 > 0:02:26Cook a lasagne your way. This is the meatballs, isn't it?

0:02:26 > 0:02:29- Can I speak? You have to speak proper English with me.- OK.

0:02:29 > 0:02:32Because your strong northern accent, I don't understand a word.

0:02:32 > 0:02:35Yeah, you're quite right. Can't get a word.

0:02:35 > 0:02:37Butter, not "butta".

0:02:37 > 0:02:39OK. What have we got here?

0:02:39 > 0:02:41We have minced pork - perfect.

0:02:41 > 0:02:44Minced beef - perfect.

0:02:44 > 0:02:47We have garlic, egg, parsley, onions,

0:02:47 > 0:02:49flour, olive oil,

0:02:49 > 0:02:52beautiful tomato, mozzarella,

0:02:52 > 0:02:54Parmesan cheese, ricotta.

0:02:54 > 0:02:56Again, some eggs. It's Gennaro's cooking.

0:02:56 > 0:03:00Oh, yes! Let's not forget... What's it called?

0:03:00 > 0:03:02We have beautiful lasagne.

0:03:02 > 0:03:04Yeah. There you go.

0:03:04 > 0:03:05All right.

0:03:05 > 0:03:09What I want you to do... You have to listen to me.

0:03:09 > 0:03:11Lasagne sheets, yeah?

0:03:11 > 0:03:14- Yeah. Of course, it is lasagne. What did you say? Lasagne?- OK.

0:03:14 > 0:03:17- Sheets.- Go on. Lasagne sheet.

0:03:17 > 0:03:20Can you do me a favour? Can you put this inside a bowl here

0:03:20 > 0:03:22- while I mix it? - You've done it anyway. OK.

0:03:22 > 0:03:24- Mix it. - You want me to make the meatballs?

0:03:24 > 0:03:26Can you chop very fine garlic

0:03:26 > 0:03:30and parsley inside, while I make a lovely tomato sauce.

0:03:30 > 0:03:32- There we go.- No problem. - There is no trouble at all.

0:03:32 > 0:03:35Is this traditional around Italy this time of year?

0:03:35 > 0:03:37It is, indeed. Oh, my God.

0:03:37 > 0:03:39Can you imagine Italy without the lasagne?

0:03:39 > 0:03:42- No, I can't.- You can't.

0:03:42 > 0:03:45But this is no bechamel sauce as well.

0:03:45 > 0:03:46It is not indeed.

0:03:46 > 0:03:49Bechamel sauce makes the lasagne so heavy.

0:03:49 > 0:03:53At the end of the day, you put milk, you put onions...

0:03:53 > 0:03:54- It's so simple.- It's too heavy.

0:03:54 > 0:03:57It's too heavy. What you do, you have some nice olive oil.

0:03:57 > 0:03:59You're making the sauce for the...?

0:03:59 > 0:04:01Yes. You're going to make the filling.

0:04:01 > 0:04:04See, I feel at home already.

0:04:04 > 0:04:05My spirit is lifting.

0:04:05 > 0:04:07This is real heaven.

0:04:07 > 0:04:09- Ah!- Go, Gennaro!

0:04:09 > 0:04:12- Thank you, thank you!- Yeah!

0:04:12 > 0:04:14GENNARO LAUGHS

0:04:14 > 0:04:17The Italians are taking over the world, aren't they?

0:04:17 > 0:04:21But there is nothing better. Look. All fresh, look at this.

0:04:21 > 0:04:23- Oh, it's fantastic. - My Yorkshire pork was fresh!

0:04:23 > 0:04:25No, you prepared it earlier.

0:04:25 > 0:04:27You had half of London Zoo in it.

0:04:27 > 0:04:29- You know.- My mussels were fresh.

0:04:29 > 0:04:32Yeah, but it's not quite the same.

0:04:32 > 0:04:34I agree with you.

0:04:34 > 0:04:35No garlic.

0:04:35 > 0:04:39What did he do? Olive oil, garlic - straightaway, we are at home.

0:04:39 > 0:04:43- We are in the race, Gennaro. - I know.

0:04:43 > 0:04:45Listen, I love you for that.

0:04:45 > 0:04:48Listen, you have no chance to win anything tonight.

0:04:48 > 0:04:51Have you done the garlic inside there?

0:04:51 > 0:04:54- Yeah.- Mix it, salt and pepper, mix properly.

0:04:54 > 0:04:58At the same, I sweat the nice onions inside here, you can see.

0:04:58 > 0:04:59Sweat me small pieces.

0:04:59 > 0:05:03Then, I'm going to add some tomato sauce inside.

0:05:03 > 0:05:06A simple dish. You can see everything.

0:05:06 > 0:05:08It's crystal clear.

0:05:08 > 0:05:12Do you know what? I'm going to put three tins, four tins of tomato.

0:05:12 > 0:05:15- Yeah.- Then, don't do anything. Look, basil.

0:05:15 > 0:05:18- Don't have to chop it.- Oh. - Just goes inside.

0:05:18 > 0:05:21- Look at that! - Just a little bit more olive oil,

0:05:21 > 0:05:24- just on top.- Now, Last night...

0:05:24 > 0:05:26Yeah.

0:05:26 > 0:05:27..you were made a grandad.

0:05:27 > 0:05:30Yes, I was.

0:05:30 > 0:05:32Dominic, bless you!

0:05:32 > 0:05:33What time last night?

0:05:33 > 0:05:36It was about half past three in the afternoon.

0:05:36 > 0:05:39LAUGHTER

0:05:39 > 0:05:41You forgot to put your clock back.

0:05:41 > 0:05:45She had a lovely baby boy. I'm so pleased. Bless you.

0:05:45 > 0:05:47Daddy love you very much. Aw.

0:05:47 > 0:05:50Oh, I don't have to forget to say hello to Chloe and Olivia.

0:05:50 > 0:05:53- They're watching as well. - You've said hello to everybody.

0:05:53 > 0:05:55- How many tomatoes in there? - Four tins of tomatoes.- Yeah.

0:05:55 > 0:05:58Then you cook them slowly, slowly, slowly

0:05:58 > 0:06:00until you make a beautiful sauce.

0:06:00 > 0:06:02Bless the lovely sauce. HE BLOWS KISS

0:06:02 > 0:06:05The secret of this is you cook it for a long time, don't you?

0:06:05 > 0:06:06Yeah, for a long time.

0:06:06 > 0:06:08Most people think you make tomato sauce and it's quick.

0:06:08 > 0:06:10You need to cook it for a long period of time.

0:06:10 > 0:06:14I usually... To cook tomato sauce, I usually take about...

0:06:15 > 0:06:18..a half hour for a quick one, which it's not.

0:06:18 > 0:06:21But three quarters of an hour to nearly two hours.

0:06:21 > 0:06:25Then you make a fantastic tomato sauce. Really, really good.

0:06:25 > 0:06:29In here, I've got garlic, I've got the minced pork, the minced beef,

0:06:29 > 0:06:32the onion - sorry, the parsley - salt and pepper and an egg yolk.

0:06:32 > 0:06:35An egg yolk, which you mix and you sweat nicely.

0:06:35 > 0:06:38If I can get this gas going. Fantastic.

0:06:38 > 0:06:41At the same time, I have this beautiful lasagne dish

0:06:41 > 0:06:46which I will put the sauce on top here and then...

0:06:46 > 0:06:49Look at the way I'm running after you. Just put them inside.

0:06:49 > 0:06:51- Don't worry, Chef, I'm going as quick as I can.- OK.

0:06:51 > 0:06:54And then I will put some sauce underneath.

0:06:54 > 0:06:57Crystal clear, everybody can see what I'm doing it.

0:06:57 > 0:07:01Then I will put some pasta over...

0:07:01 > 0:07:03What do you call them?

0:07:03 > 0:07:05Lasagne?

0:07:05 > 0:07:07Lasagne, just inside.

0:07:07 > 0:07:08Fantastic, like that.

0:07:08 > 0:07:12Then I put, again, a little bit of more sauce on top.

0:07:12 > 0:07:15Now it's grated Parmesan.

0:07:17 > 0:07:20Gennaro, you don't pre-scald the lasagne, you put them in dry?

0:07:20 > 0:07:22Do you know what?

0:07:22 > 0:07:25My grandmother used to put them, you know,

0:07:25 > 0:07:27in the water first before...

0:07:27 > 0:07:31It is indeed, but I find if you put enough sauce inside your dish,

0:07:31 > 0:07:34- it will cook, will absorb nicely. - OK.

0:07:34 > 0:07:37It all depends how much sauce you actually do it.

0:07:37 > 0:07:41So, if you have a kind of a very rich, a lot of water

0:07:41 > 0:07:44- in the sauce, you don't need to actually pre-boil them.- No.

0:07:44 > 0:07:46If you do, yes, it is...

0:07:46 > 0:07:50- If you put bechamel in, you don't need to bother.- No... Come on!

0:07:50 > 0:07:53- Come on! Come on! - Excuse me, make up your mind!

0:07:53 > 0:07:55LAUGHTER

0:07:55 > 0:07:58- I'll listen to you, Gennaro, anyway. - Thank you very much, Bruno.

0:07:58 > 0:08:00Tell us about the cheese that you're putting on.

0:08:00 > 0:08:03I just put some nice, lovely ricotta cheese.

0:08:03 > 0:08:06Ricotta cheese stays all together. The mozzarella will melt.

0:08:06 > 0:08:09So it will give it a lovely flavour. This is easy-peasy.

0:08:09 > 0:08:12You just do with your hands, it doesn't take very long.

0:08:12 > 0:08:14Ricotta is from what animal?

0:08:14 > 0:08:16What do you mean ricotta from what animal?

0:08:16 > 0:08:18Moo!

0:08:18 > 0:08:20- All right, OK.- Or, baa!

0:08:20 > 0:08:22You can do both.

0:08:22 > 0:08:26Then, why not use some beautiful eggs inside, richer the dish?

0:08:26 > 0:08:30You have some nice small eggs, everywhere you can put it.

0:08:30 > 0:08:32That's good. Carry on cooking.

0:08:32 > 0:08:35And then again, season,

0:08:35 > 0:08:37little bit more, just in case.

0:08:37 > 0:08:39You want everything.

0:08:39 > 0:08:41- And you put another one.- Yeah.

0:08:41 > 0:08:43Then you put on this one...

0:08:43 > 0:08:46Sorry, I have to do this.

0:08:46 > 0:08:49This one and this one and, again,

0:08:49 > 0:08:52just a little bit more sauce. Can you understand me when I talk?

0:08:52 > 0:08:55- Yeah, I can understand.- Bruno, can you understand me? I'm sure you can.

0:08:55 > 0:08:58- Perfettamente.- Grazie, sei molto gentile. Non ti dico niente.

0:08:58 > 0:09:00Ma, queste lasagne... I'm sorry.

0:09:00 > 0:09:02LAUGHTER

0:09:02 > 0:09:05Queste lasagne le hai fatte tu? Sono fatte...?

0:09:05 > 0:09:07This is home-made lasagne?

0:09:07 > 0:09:10Yes, no. This is, we bought this lasagne.

0:09:10 > 0:09:13- What do you call this one? - Fresh lasagne.

0:09:13 > 0:09:16- And what do you call this one? - Sheets.- Sheets of lasagne.

0:09:16 > 0:09:18You can buy, you can make.

0:09:18 > 0:09:21Easy, one egg, 100g of flour, you mix together

0:09:21 > 0:09:23and you make a beautiful...

0:09:23 > 0:09:26Roll it out, you make a beautiful lasagne.

0:09:26 > 0:09:29Eggs inside, then the ricotta.

0:09:29 > 0:09:31Then, again, just a bit of ricotta,

0:09:31 > 0:09:33a little mozzarella. That's good.

0:09:33 > 0:09:36You know how to do it. I show you before. That's fantastic.

0:09:36 > 0:09:39Then, again, you cover again.

0:09:39 > 0:09:41- Put another one. - And one final layer.

0:09:41 > 0:09:45One final layer. And then you put just, again,

0:09:45 > 0:09:51plenty, plenty, you have plenty tomato sauce on top.

0:09:51 > 0:09:53How beautifully choreographed. Don't you think?

0:09:55 > 0:09:58It's a long dish. Put them all on top.

0:09:58 > 0:10:01- Don't forget.- It really is.

0:10:01 > 0:10:05- It really is.- That's good. A little bit more mozzarella.

0:10:05 > 0:10:07So, apart from making lasagne, what are you doing for Christmas?

0:10:07 > 0:10:10- For Christmas? - What are you doing for Christmas?

0:10:10 > 0:10:13For Christmas, we're having a family lunch, which is fantastic,

0:10:13 > 0:10:17and I'm going to go away for a few days.

0:10:17 > 0:10:19- A few days?- A few days. JAMES DROPS UTENSIL ON FLOOR

0:10:19 > 0:10:22- Not very much.- One point deducted. You dropped your thingy.

0:10:22 > 0:10:24- LAUGHTER - Right, there we go.

0:10:24 > 0:10:26A bit of Parmesan cheese.

0:10:26 > 0:10:28Now, the great thing about this, you bake it in the oven.

0:10:28 > 0:10:32Don't forget the eggs! Come on. Just in half. Nice. Good.

0:10:32 > 0:10:35Just leave like that. Just a little bit of olive oil!

0:10:35 > 0:10:37No, come on, have to do it properly.

0:10:37 > 0:10:40BRUNO AND GENNARO SHOUT OVER EACH OTHER

0:10:40 > 0:10:42Just bake it in the oven. All the recipes cooked in the studio,

0:10:42 > 0:10:45including this one from Gennaro, are always on our website.

0:10:45 > 0:10:46Go to bbc.co.uk/food.

0:10:46 > 0:10:48Right, here we go. Get it on the plate.

0:10:48 > 0:10:51You've got a plate here.

0:10:52 > 0:10:54Can I plate it? Leave it! I'm going to plate it!

0:10:54 > 0:10:58I've got to plate and bless the lovely dish.

0:10:58 > 0:11:01Oh, my goodness me! Thank you.

0:11:01 > 0:11:05Don't worry, I'll take it over after. One...

0:11:06 > 0:11:09Yeah, I think you should have let me do it, shouldn't you, really?

0:11:09 > 0:11:11That is nice. Come on. Come on.

0:11:11 > 0:11:14He's happy with that. Remind us what that dish is again, please.

0:11:14 > 0:11:18Grand lasagne. Festive lasagne with mince meat inside.

0:11:18 > 0:11:21Well, mince meat... It's mince and then it's mozzarella...

0:11:21 > 0:11:24It's as easy as that. Grand lasagne will do.

0:11:29 > 0:11:32Right, let's have a dive into this and taste it. Well done.

0:11:32 > 0:11:34Right, now, come on over here.

0:11:34 > 0:11:38- Now, we miss you and then go straight over here.- No!

0:11:38 > 0:11:42- No, I'm not having that. - Dive into that.- Look at this! Yummy!

0:11:42 > 0:11:45- Can I have it all? I'll bring it to the Strictly cast.- Thank you.

0:11:45 > 0:11:48- I can feed all the judges. - The crew will nick that afterwards.

0:11:48 > 0:11:50Oh, this is fantastic.

0:11:52 > 0:11:54It'll be hot.

0:11:54 > 0:11:57- That mixture of pork and beef is quite...- Pork and beef.

0:11:57 > 0:12:00I... I just... Don't go away. Don't go away.

0:12:00 > 0:12:03- Don't worry. My Parmesan. - You can carry on. I'm eating.

0:12:03 > 0:12:06- Come on. Ah!- There, that's it.

0:12:06 > 0:12:09- That...- What are you doing?

0:12:09 > 0:12:11- Pass it down. - Excuse me, you're teasing me.

0:12:11 > 0:12:14- I can't get anything.- Dive into that. Tell us what you think.

0:12:14 > 0:12:18- I can't...- It's good.- It IS good. That's why I want some more.

0:12:18 > 0:12:22- Sorry, I'm greedy.- The mixture of pork and beef is really important.

0:12:22 > 0:12:24It is important, you know. It's flavours, you know.

0:12:24 > 0:12:27Pork has got nice flavour and also a little bit fatty as well

0:12:27 > 0:12:31and the mince which is very nice as well, and the two together

0:12:31 > 0:12:34combine well with the parsley and garlic, which is marvellous.

0:12:34 > 0:12:37The two combine really well and I'm stuck in between two Italians!

0:12:42 > 0:12:44Excellent start to the show and, I tell you what,

0:12:44 > 0:12:46Gennaro and Bruno is just a sitcom waiting to happen.

0:12:46 > 0:12:49Coming up, Mary Berry enjoys croissant bread-and-butter pudding

0:12:49 > 0:12:52with a tipple of whisky. But first, Rick Stein's in Vietnam

0:12:52 > 0:12:54with some very noisy dogs.

0:12:54 > 0:12:57They said I couldn't leave the north of the country

0:12:57 > 0:13:00without coming here to Cat Ba Island in Halong Bay,

0:13:00 > 0:13:03especially if I enjoyed seafood -

0:13:03 > 0:13:06which is an understatement, in my case.

0:13:06 > 0:13:08Most of the people who live around here

0:13:08 > 0:13:13do so on floating villages, and fish is their only livelihood.

0:13:18 > 0:13:21The best way to see this part of the world is from the deck

0:13:21 > 0:13:25of an old junk, and Huyen San was my guide for the day.

0:13:32 > 0:13:35There are two kinds of floating village here.

0:13:35 > 0:13:37The one that we passed by, near Cat Ba Island,

0:13:37 > 0:13:40is just where they have the fish farm

0:13:40 > 0:13:42and they raise the fish there.

0:13:42 > 0:13:45But their family live on the land,

0:13:45 > 0:13:49and the children, everybody,

0:13:49 > 0:13:52they all live on the land, studying, working on the land.

0:13:52 > 0:13:56But the other floating village is the traditional one.

0:13:56 > 0:14:01And we don't know exactly how long it has existed.

0:14:01 > 0:14:05And, as I know, the whole family,

0:14:05 > 0:14:08they live there, generation to generation.

0:14:08 > 0:14:12And what they do for life is go fishing.

0:14:12 > 0:14:15- Can we buy some clams?- Yeah. - DOGS BARK

0:14:15 > 0:14:17I think we can get in and buy some.

0:14:17 > 0:14:20OK, and she'll keep the dogs off?

0:14:20 > 0:14:22THEY LAUGH

0:14:25 > 0:14:28This area is famous for Cat Ba oysters,

0:14:28 > 0:14:30something I'd never heard of before.

0:14:30 > 0:14:33They're grown in baskets, suspended in the clean water

0:14:33 > 0:14:36of the bay, on a rickety framework of fish pens.

0:14:36 > 0:14:41Some have fish in, and some have these famous Cat Ba oysters.

0:14:41 > 0:14:44I must say I was a little bit worried about falling in.

0:14:44 > 0:14:46it was very, very rickety.

0:14:46 > 0:14:49But it was fascinating, the way they were growing them.

0:14:51 > 0:14:54WOMEN SPEAK VIETNAMESE

0:14:54 > 0:14:57That'll probably be about enough, yeah.

0:14:57 > 0:15:00Everything I see in Vietnam

0:15:00 > 0:15:03- is about practicality. - DOG BARKS

0:15:03 > 0:15:07I mean, they're just the most clever people at doing things.

0:15:07 > 0:15:09And in fact, I saw these clams...

0:15:09 > 0:15:12They call them oysters here for some reason. They certainly aren't.

0:15:12 > 0:15:14- But they fetch really good... - DOG BARKS

0:15:14 > 0:15:18Shut up! Shut up, dog! They fetch really good money.

0:15:20 > 0:15:24This very new hotel prides itself on cooking these Cat Ba oysters,

0:15:24 > 0:15:26but they're not really, they're clams.

0:15:26 > 0:15:30I was thinking of stir-frying these on the boat,

0:15:30 > 0:15:32but the weather closed in and I'm very pleased it did, actually,

0:15:32 > 0:15:35because what I failed to notice was they've actually dropped these

0:15:35 > 0:15:37briefly into boiling water to take

0:15:37 > 0:15:40that rather unpleasant-looking outer skin off,

0:15:40 > 0:15:42and now they look totally delicious.

0:15:42 > 0:15:45And he's stuffing them with a mixture of shallots,

0:15:45 > 0:15:48spring onions, peanuts and fried onions,

0:15:48 > 0:15:51and there's just a little bit of colour in there.

0:15:51 > 0:15:52I think it's natural colour.

0:15:52 > 0:15:55I'm just going to try and find out what it is.

0:16:00 > 0:16:03I've been really looking forward to this.

0:16:03 > 0:16:07It's so good, this kitchen. There's so much activity.

0:16:07 > 0:16:10That guy over there is a real Top Gun chef,

0:16:10 > 0:16:12the one on the wok.

0:16:12 > 0:16:15Heaven knows how much gas it uses up.

0:16:16 > 0:16:20Oh! Apparently, you can only get these clams

0:16:20 > 0:16:22around here, around Cat Ba Island.

0:16:22 > 0:16:25People come from all over North Vietnam, South Vietnam,

0:16:25 > 0:16:28- the whole country, to eat them. - CAT MIAOWS

0:16:28 > 0:16:30There's a cat in the background, there...

0:16:31 > 0:16:34But I can see why. They are very, very good. They fetch a high price.

0:16:34 > 0:16:37Incidentally, that little colour they put in at the end

0:16:37 > 0:16:40is called annatto seeds. They use them in Mexico, too.

0:16:40 > 0:16:42It's just a natural red colour.

0:16:42 > 0:16:45And so this is how they serve them over here -

0:16:45 > 0:16:47along with a sculpted carrot.

0:16:47 > 0:16:49They're strictly for the serious seafood lover,

0:16:49 > 0:16:51they're just a little bit tough.

0:16:51 > 0:16:54If I was cooking clams the Southeast Asian way,

0:16:54 > 0:16:57and let's face it, we've got plenty of clams,

0:16:57 > 0:16:59I'd do it like this -

0:16:59 > 0:17:01hot oil - say, peanut oil -

0:17:01 > 0:17:05and then chopped garlic and matchsticks of ginger

0:17:05 > 0:17:09and a good, generous helping of chopped red chillies.

0:17:09 > 0:17:11Well, I like a bit of spicy heat.

0:17:11 > 0:17:14Now I'm going to put in a black bean paste.

0:17:14 > 0:17:16I mean dried black beans that I have chopped up,

0:17:16 > 0:17:20not black bean sauce, which isn't quite so good.

0:17:20 > 0:17:25I love this - it's really nutty and goes well with the ginger.

0:17:26 > 0:17:28This is how I went about making them.

0:17:28 > 0:17:30They're fermented soya beans

0:17:30 > 0:17:32and they've been salted and left to ferment

0:17:32 > 0:17:35and, during the process, they go black.

0:17:37 > 0:17:40I sprinkle them with sugar and chop them as finely as I can

0:17:40 > 0:17:43before adding some sesame oil

0:17:43 > 0:17:46and then smashing them up with a spoon to make the paste.

0:17:46 > 0:17:50They really give a nice, toasty, dark undertone to the dish.

0:17:50 > 0:17:52Now, the clams go in.

0:17:52 > 0:17:55I'm using carpet shell clams.

0:17:55 > 0:17:58When we were leaving that floating raft,

0:17:58 > 0:18:00I asked the lady how she would cook them,

0:18:00 > 0:18:03and she said she liked them cooked in beer. So, why not?

0:18:04 > 0:18:08Now for the beer. Southeast Asian beer.

0:18:08 > 0:18:11The right thing - not too much.

0:18:11 > 0:18:14- Oh, my God! - HE LAUGHS

0:18:14 > 0:18:17Oh... I feel like one of those Formula One racing drivers!

0:18:17 > 0:18:20HE CHUCKLES

0:18:22 > 0:18:24Sorry about that.

0:18:24 > 0:18:26If I can get something...

0:18:26 > 0:18:29If it's possible for something to go wrong, it will.

0:18:29 > 0:18:32Anyway, there's the beer in there.

0:18:32 > 0:18:35So I'll just put the lid on there now,

0:18:35 > 0:18:37let them steam away.

0:18:38 > 0:18:41While we were out on that junk, something quite unusual happened.

0:18:41 > 0:18:43I noticed a flash of white

0:18:43 > 0:18:46coming from the base of one of the islands.

0:18:47 > 0:18:49What are they doing?

0:18:49 > 0:18:52- I think they went out with a small boat, a bamboo boat.- Oh, yeah.

0:18:52 > 0:18:55And there is a problem with the boat, it sinked.

0:18:55 > 0:18:57- The boat's sunk?- Yeah.

0:18:57 > 0:19:00Fortunately for them, it was low tide,

0:19:00 > 0:19:03and even more fortunately, we just happened to be passing by.

0:19:03 > 0:19:07It sank, it sank just around this area.

0:19:07 > 0:19:10And they swim from this, where the boat sank,

0:19:10 > 0:19:14back to that mountain, that rock.

0:19:14 > 0:19:16SHE SPEAKS IN VIETNAMESE

0:19:19 > 0:19:21The two women and the baby, they cannot swim.

0:19:21 > 0:19:23Oh, poor things!

0:19:26 > 0:19:30THEY SPEAK IN VIETNAMESE

0:19:36 > 0:19:37So, there we are.

0:19:37 > 0:19:40We'd come all this way to make a cooking programme

0:19:40 > 0:19:44and end up saving the lives of this entire family.

0:19:44 > 0:19:47Anyway, back to the clams, which have opened.

0:19:47 > 0:19:50All to do now is to throw in some chopped spring onions -

0:19:50 > 0:19:54they don't need to cook - and dish the whole thing out.

0:19:54 > 0:19:56A fitting memory to a great place.

0:19:56 > 0:19:58I've loved it all.

0:19:58 > 0:20:02The differences between the North and South are pretty apparent to me,

0:20:02 > 0:20:04but I think it's the smell of the street food

0:20:04 > 0:20:06which will be a lasting memory -

0:20:06 > 0:20:10the sort of thing that will bring me back time and time again.

0:20:26 > 0:20:30Now, this week, because Mary's here, I thought I'd make her a treat,

0:20:30 > 0:20:32something that I'm pretty sure I can do right.

0:20:32 > 0:20:36This is my... I don't like the word trademark dishes, but this is a dish

0:20:36 > 0:20:38that's never been off my restaurant menu for 20-odd years.

0:20:38 > 0:20:41It's a white chocolate and whisky croissant butter pudding.

0:20:41 > 0:20:43It's done with a honeycomb foam

0:20:43 > 0:20:45and it's got a little single malt whisky ice cream

0:20:45 > 0:20:48- to go with it as well, all right. - It sounds amazing!

0:20:48 > 0:20:50Happy with that?

0:20:50 > 0:20:52So, all-butter croissants, that's the key to this.

0:20:52 > 0:20:54So, you need to use all-butter croissant first

0:20:54 > 0:20:57and we're going to chop these up. Now, while I'm chopping them up,

0:20:57 > 0:21:00we're then going to heat up some milk and some cream.

0:21:00 > 0:21:03This is the milk, this is the cream.

0:21:04 > 0:21:07So, you just take a small bit of cream, Mary, just a little bit.

0:21:07 > 0:21:10- Just a soupcon.- Yeah, just a little.

0:21:10 > 0:21:14So, we basically heat that up with a little bit of vanilla.

0:21:14 > 0:21:15Vanilla, of course, is a spice,

0:21:15 > 0:21:18so it's technically a veg or a fruit,

0:21:18 > 0:21:21so it's part of your five a day. So, it counts with this, Mary.

0:21:21 > 0:21:23I'm adding it all up. We've got some sultanas as well.

0:21:23 > 0:21:26- That's another one. - You're just putting the seeds in?

0:21:26 > 0:21:28Yeah, throw the whole lot in, including the pods as well,

0:21:28 > 0:21:30but we throw the whole lot in.

0:21:30 > 0:21:32I'm actually quite nervous cooking for you

0:21:32 > 0:21:35because I kind of looked at your autobiography.

0:21:35 > 0:21:38I mean, where do we even start with Mary Berry?

0:21:38 > 0:21:40Where do we even start on your life, really?

0:21:40 > 0:21:43- School. I want to talk about school. - Oh, not too much, please!

0:21:43 > 0:21:45LAUGHTER

0:21:45 > 0:21:47I want to talk about school because cookery was

0:21:47 > 0:21:50- kind of your saviour really, wasn't it, at school?- It was.

0:21:50 > 0:21:53I didn't like all the academic subjects

0:21:53 > 0:21:56and sitting too long on a chair, listening.

0:21:56 > 0:21:59And, as soon as we had cookery as an option -

0:21:59 > 0:22:03domestic science, it was called then - I loved every bit of it.

0:22:03 > 0:22:06But you were a little terror at school, weren't you?

0:22:06 > 0:22:09Um...I wasn't too good really. I used to love the...

0:22:09 > 0:22:12I used to wait for break and games

0:22:12 > 0:22:15and I was a Guide.

0:22:15 > 0:22:18I loved being a Guide and a Brownie, all those things.

0:22:18 > 0:22:20- All the extra things.- Yeah. Because sport...

0:22:20 > 0:22:23You're pretty good at sport all through your life as well.

0:22:23 > 0:22:25Sport was quite important to you, wasn't it?

0:22:25 > 0:22:29Very important, and I still like playing tennis now,

0:22:29 > 0:22:31but it's awfully social.

0:22:31 > 0:22:33Not too much running about. I think you'd beat me hollow.

0:22:33 > 0:22:37Right, so we've basically popped our croissants in, all we do with that.

0:22:37 > 0:22:40And you just take a little bit of butter, you see.

0:22:40 > 0:22:41- A little?- Just a touch.

0:22:41 > 0:22:43Is this how you get your physique, James?

0:22:43 > 0:22:46This is where it all went wrong for me, Tom, you see.

0:22:46 > 0:22:50- So, we use all-butter croissants, we use all-butter...- And cream.

0:22:50 > 0:22:53- And cream. And then we use a mixture of egg yolks and whole eggs.- Right.

0:22:53 > 0:22:58That's the key to this. We use four whole eggs and the rest egg yolks.

0:22:58 > 0:23:01But leaving school, really, it was writing that was a big thing

0:23:01 > 0:23:04- for you as well, particularly journalism and food.- That's right.

0:23:04 > 0:23:06I never think of myself as a journalist.

0:23:06 > 0:23:11I'm a cook and I write, so that people can easily feel

0:23:11 > 0:23:14I'm by their side, holding their hand while their cooking.

0:23:14 > 0:23:17Have you had to change your writing skill over the years?

0:23:17 > 0:23:19Food has evolved, food's changed.

0:23:19 > 0:23:21I've seen some of the first things you ever did

0:23:21 > 0:23:24and you're cooking, like, cow's bladder

0:23:24 > 0:23:26and all manner of different sort of stuff.

0:23:26 > 0:23:30Well, that was when I had to do a Georgian programme

0:23:30 > 0:23:34and cook things like udders. Never want to do it again.

0:23:34 > 0:23:38And sparrows, I had to cook, because that's what they ate.

0:23:38 > 0:23:41But give me modern-day cooking every time.

0:23:41 > 0:23:45So, you've done a bit of everything but, literally, your forte...

0:23:45 > 0:23:49Where would you say your forte lies? Would that be cakes cos, obviously,

0:23:49 > 0:23:51that's what we know you for now. Where would it be?

0:23:51 > 0:23:56I think family cooking. And, of course, I'm known for cakes.

0:23:56 > 0:23:59I love making cakes. I love getting them just right.

0:23:59 > 0:24:02And not too many ingredients.

0:24:02 > 0:24:04Well, there isn't, hopefully, in this.

0:24:04 > 0:24:07We've got egg yolks and whole eggs and sugar in here.

0:24:07 > 0:24:09Then what we do is we pour this milk on here.

0:24:09 > 0:24:12- That's just off the boil, is it? - That's just off the boil.

0:24:12 > 0:24:14And we throw in some white chocolate as well.

0:24:14 > 0:24:17- And that will melt with the heat. - This is all going to melt in here.

0:24:17 > 0:24:20That's all going to go in. But the best bit is still yet to come

0:24:20 > 0:24:22because this is whisky, you see.

0:24:22 > 0:24:25I think it couldn't be anything but wonderful.

0:24:25 > 0:24:26JAMES LAUGHS

0:24:26 > 0:24:29Mind you, I think I wouldn't like to drive after this lot.

0:24:29 > 0:24:31We're just going to melt all this lot together.

0:24:31 > 0:24:35Now, it's all, of course, in your autobiography.

0:24:35 > 0:24:38And as well, you've written 80-odd cookbooks,

0:24:38 > 0:24:40eight million books sold around the world.

0:24:40 > 0:24:42Your career is going from strength to strength.

0:24:42 > 0:24:44It's a fascinating read, when you read about it,

0:24:44 > 0:24:47because you've had highs and lows, not just in your career

0:24:47 > 0:24:49but in your personal life as well, and the whole thing,

0:24:49 > 0:24:52it is like a fairy tale, isn't it, really?

0:24:52 > 0:24:54Well, it's got a very happy ending.

0:24:54 > 0:24:56I'm here, in Saturday Kitchen

0:24:56 > 0:24:58and I'm thrilled to be here.

0:24:58 > 0:25:01- I love all the different things that come along, even Strictly.- Yeah.

0:25:01 > 0:25:04- Popping out of a cake. - Popping out of a cake.

0:25:04 > 0:25:06And I can assure you I will never appear on the dance floor.

0:25:06 > 0:25:10- Oh, really?- No, no, no. That's it. - How was that, writing that?

0:25:10 > 0:25:13Is it brings back some memories for you,

0:25:13 > 0:25:17particularly when you were, was it 14, you were diagnosed with polio.

0:25:17 > 0:25:21That's right. But I was so fortunate.

0:25:21 > 0:25:25There was an epidemic and all I have is a bit of a funny hand,

0:25:25 > 0:25:32which means I don't have to darn socks, and I can do everything else.

0:25:32 > 0:25:35- Right, this is the whisky.- All that?

0:25:35 > 0:25:38Well, this bit. I was going to leave you the rest with a straw,

0:25:38 > 0:25:40- cos I know what you're like. - LAUGHTER

0:25:40 > 0:25:41I know what you're like.

0:25:41 > 0:25:45Paul Hollywood always says that I enjoy my drink. Well, I do!

0:25:45 > 0:25:48So, all we do is, you've got this mixture in here

0:25:48 > 0:25:54and what we do is we pour this mixture over our croissants.

0:25:54 > 0:25:56Now, how easy is it writing an autobiography

0:25:56 > 0:26:00as opposed to the cookbooks? Do you find it much harder?

0:26:00 > 0:26:06Once I'd sort of divided my life into sort of five-year spans,

0:26:06 > 0:26:10I started collecting photographs and putting them in piles

0:26:10 > 0:26:13and reminding myself what happened at that time

0:26:13 > 0:26:16and it was rather interesting to do. I enjoyed it.

0:26:16 > 0:26:20And, actually, when I got halfway through it, I enjoyed it a lot.

0:26:20 > 0:26:23Cos there's chapters in your life as well... Would it be fair to say

0:26:23 > 0:26:27that the chapter now is kind of like a new beginning for Mary?

0:26:27 > 0:26:30You can't have imagined it, that it would happen.

0:26:30 > 0:26:35The chapters in my life, I think having the children was

0:26:35 > 0:26:38immensely exciting for both my husband and myself.

0:26:38 > 0:26:41And now, I'm loving every moment.

0:26:41 > 0:26:47All sorts of things crop up and, of course, I absolutely love judging.

0:26:47 > 0:26:49- Of course, I mean...- Look at that!

0:26:49 > 0:26:51Plenty of icing sugar. That's the key to this.

0:26:51 > 0:26:54That's also low in fat with this one, you see.

0:26:54 > 0:26:56That's the only sugar you've got in it?

0:26:56 > 0:26:59Oh, there's only a bit more sugar that I've just popped in as well.

0:26:59 > 0:27:01And then we've got a blowtorch, you see.

0:27:01 > 0:27:04You can put it under the grill but it's better off with a blowtorch,

0:27:04 > 0:27:05and what you do is you glaze...

0:27:05 > 0:27:07The secret of this, once you've soaked it like this,

0:27:07 > 0:27:10is to leave it for 20 minutes before you bake it,

0:27:10 > 0:27:13cos croissants absorb. Particular bread-and-butter pudding,

0:27:13 > 0:27:15you don't want to bake it straightaway

0:27:15 > 0:27:16cos it absorbs all that liquid even more

0:27:16 > 0:27:19and you end up with quite a dry bread-and-butter pudding.

0:27:19 > 0:27:23So, once it's soaked, you need to top it up with a liquid.

0:27:23 > 0:27:24I've left that, and you top it up

0:27:24 > 0:27:28with the remaining liquid before you bake it. Bake it quite low.

0:27:28 > 0:27:31It cooks at about 300 degrees Fahrenheit,

0:27:31 > 0:27:32about 140 degrees Centigrade.

0:27:32 > 0:27:34That's so the custard doesn't curdle?

0:27:34 > 0:27:36You don't want it to split and souffle.

0:27:36 > 0:27:38You know what you're talking about, don't you?

0:27:38 > 0:27:40LAUGHTER

0:27:40 > 0:27:42So, it doesn't puff up and souffle up really.

0:27:42 > 0:27:45And what were going to do is serve this with a nice honeycomb foam,

0:27:45 > 0:27:47which is just basically warm milk.

0:27:47 > 0:27:50We've made our own honeycomb there and I'm going to blend it together.

0:27:50 > 0:27:52But, as well as that, the book, of course,

0:27:52 > 0:27:55you've got a cookbook out at the moment as well.

0:27:55 > 0:27:57Like I said, 80 cookbooks,

0:27:57 > 0:28:01and fantastic that we're going to see a Mary Berry new TV show,

0:28:01 > 0:28:04- which is out in the spring. - Yes, I'm very excited about that,

0:28:04 > 0:28:08because everybody thinks I just bake cakes but, in fact,

0:28:08 > 0:28:12I love family cooking and it's all about entertaining at home.

0:28:12 > 0:28:16Six programmes, Mary Berry Cooks.

0:28:17 > 0:28:19I say!

0:28:19 > 0:28:23Yeah, that's your little pudding. So, the key to this is also

0:28:23 > 0:28:26don't, whatever you do, put it in the fridge.

0:28:26 > 0:28:29And then, what we've done is, we make our own honeycomb, see.

0:28:29 > 0:28:33- We do, do we?- We do, yeah. It's more sugar, Mary, that's all it is.

0:28:33 > 0:28:36But you break that up and you put it in this warm milk like that.

0:28:36 > 0:28:39- Is that milk or cream?- Just milk.

0:28:39 > 0:28:42I thought I'd gone too much on the health kick so far,

0:28:42 > 0:28:45so I thought I'd tone it down on a little bit of milk there.

0:28:45 > 0:28:48And then we're going to take our little stick blender...

0:28:50 > 0:28:51..and just blend this up

0:28:51 > 0:28:55and it creates this little foam to go on the top

0:28:55 > 0:28:58and the honeycomb melts, you see, into it.

0:28:58 > 0:29:02- Like a honeycomb cappuccino. - Yeah, kind of little cappuccino.

0:29:02 > 0:29:04That would be good with ice cream as well, wouldn't it?

0:29:04 > 0:29:07- That's what I've got in my hand. - You've got ice cream, ah.

0:29:07 > 0:29:11Anybody that knows, you're pretty good at this, actually.

0:29:11 > 0:29:14- We put the ice cream on it, like that.- Goodness me.

0:29:14 > 0:29:16This is single malt ice cream.

0:29:17 > 0:29:22And then we've got some of our foam, which is the warm foam.

0:29:23 > 0:29:24I have to get off this stool,

0:29:24 > 0:29:27cos I want to see exactly what's happening.

0:29:27 > 0:29:30- You've got the warm foam over the top.- Oh!

0:29:30 > 0:29:32So, you've got a honeycomb foam, you got a white chocolate

0:29:32 > 0:29:36and whisky croissant butter pudding, you've got single malt ice cream.

0:29:36 > 0:29:37Bon appetit, Mary Berry.

0:29:37 > 0:29:40And you've got a shot of whisky as well to go with it.

0:29:40 > 0:29:44But just look at that! And, of course, I could just spoon it out.

0:29:44 > 0:29:46- I don't have to really cut it like that.- You could do.

0:29:46 > 0:29:49- Would I go through to the next round?- I don't know.

0:29:49 > 0:29:52- I'll tell you in a minute.- Oh, OK. - Taste is what matters.

0:29:55 > 0:29:59- Star baker.- Fantastic! Just record that and keep playing it back.

0:30:04 > 0:30:07I think James definitely got star baker from Mary Berry there,

0:30:07 > 0:30:09although the large bribe of whisky may have helped.

0:30:09 > 0:30:12Now, there's still plenty more to come on today's show

0:30:12 > 0:30:14but, first, it's over to Nathan Outlaw,

0:30:14 > 0:30:18who's making a trio of dishes perfect for a sharing starter.

0:30:18 > 0:30:21We're doing a lovely beetroot-cured salmon, which is done in advance.

0:30:21 > 0:30:23- Yep.- Christmas, we don't want to be doing anything.

0:30:23 > 0:30:25Smoked mackerel pate,

0:30:25 > 0:30:27and then we're doing a nice beetroot salad.

0:30:27 > 0:30:29Then we're going to do some deep-fried oysters.

0:30:29 > 0:30:31The reason I do deep-fried oysters,

0:30:31 > 0:30:33I think it's more accessible for everyone to try.

0:30:33 > 0:30:36People don't like the thought of oysters cos of the texture.

0:30:36 > 0:30:38If you deep-fat fry them, it's something different.

0:30:38 > 0:30:40I know you want to get on and do the beetroot. Do you want me

0:30:40 > 0:30:42- to do the smoked mackerel pate? - You can.

0:30:42 > 0:30:46This is like a little smorgasbord of different seafood, then?

0:30:46 > 0:30:47Yeah, smoked fish.

0:30:47 > 0:30:50What's nice about this is you don't want to be rushing about

0:30:50 > 0:30:55at Christmas, doing all the different, sort of...in the kitchen.

0:30:55 > 0:30:57You want everything done, enjoy yourself.

0:30:57 > 0:31:01Cos everyone seems to be stressed out at Christmas sometimes.

0:31:01 > 0:31:04- I don't know what you mean! - Everybody comes round.

0:31:04 > 0:31:06This is just the perfect sort of thing

0:31:06 > 0:31:08to have in your fridge as a backup.

0:31:08 > 0:31:10If someone pops round, you've got it there,

0:31:10 > 0:31:13and all of a sudden, you've got a meal in front of them

0:31:13 > 0:31:16and they can...you know, you can enjoy the time with them.

0:31:16 > 0:31:19Preparation is the key, more than anything else, isn't it?

0:31:19 > 0:31:20Yeah, definitely.

0:31:20 > 0:31:23You're just making it a little bit different and a celebration.

0:31:23 > 0:31:27In its entirety, the dish has, obviously, the deep-fried oysters,

0:31:27 > 0:31:29which are something that you may not have tried before

0:31:29 > 0:31:31because you're not too sure.

0:31:31 > 0:31:34So, this will just make them a little bit more...

0:31:34 > 0:31:37I hate to say it, but almost like they're nuggets, sort of, fried,

0:31:37 > 0:31:40- which...- Nuggets?

0:31:40 > 0:31:43Yeah, it's covered... It's amazing what people eat...

0:31:43 > 0:31:46I build you up into this two-star Michelin chef,

0:31:46 > 0:31:48and there you are with your nuggets?

0:31:48 > 0:31:50Right, what am I putting in here with the mackerel?

0:31:50 > 0:31:52So, in the mackerel pate, you've got a bit of cream cheese,

0:31:52 > 0:31:54yoghurt, and then we've got some horseradish.

0:31:54 > 0:31:56And I don't think you like horseradish.

0:31:56 > 0:31:59We'll omit the horseradish out of this, won't we?

0:31:59 > 0:32:03So, in the marinade, we've got the raw beetroot, some sugar,

0:32:03 > 0:32:07- a lot of salt. You are curing the whole side.- Yeah.

0:32:07 > 0:32:09And then we've got some fennel seeds,

0:32:09 > 0:32:12which go very well with seafood.

0:32:12 > 0:32:13And then you've got a bit of tarragon,

0:32:13 > 0:32:18which gives it that sort of anise flavour, which is very nice.

0:32:18 > 0:32:20All that goes in there.

0:32:21 > 0:32:24Tarragon and fish are a great combination, aren't they?

0:32:24 > 0:32:26Especially with oily fish.

0:32:26 > 0:32:28Some of the whiter fish may not be able to handle it,

0:32:28 > 0:32:31but I think with... ERRATIC WHIRRING

0:32:31 > 0:32:32I never use these things... There we go.

0:32:35 > 0:32:37Got there in the end.

0:32:37 > 0:32:40Lovely. I'll just blend all them ingredients up.

0:32:40 > 0:32:42LID FALLS ON THE FLOOR

0:32:42 > 0:32:46- I give up!- Do it by hand, do it by hand!

0:32:46 > 0:32:48WHIRRING

0:32:48 > 0:32:51- Wouldn't smoked salmon be easier? - Much easier.

0:32:53 > 0:32:55So, you blend that up.

0:32:59 > 0:33:04- There you go.- So what we've got in here is all the cure, basically.

0:33:04 > 0:33:07What you want is a balance between the sweet and the sour.

0:33:07 > 0:33:08There you go.

0:33:10 > 0:33:12- Do we want this again?- No.

0:33:12 > 0:33:15We'll put that into our tray...

0:33:17 > 0:33:19..like so.

0:33:19 > 0:33:22There's a lot of water inside the salmon

0:33:22 > 0:33:23which will be drawn out by the salt.

0:33:23 > 0:33:27So, this is kind of like making your own gravadlax, would that be right?

0:33:27 > 0:33:28Yeah, it is.

0:33:28 > 0:33:32What you need to do - it's quite a thick bit of fish, salmon,

0:33:32 > 0:33:35so it will take a bit of time. It'll take 30 hours in total.

0:33:35 > 0:33:38But you've got to turn it over halfway,

0:33:38 > 0:33:43so after ten hours. Start it off on the skin first.

0:33:45 > 0:33:47Get a bit dirty with this bit.

0:33:47 > 0:33:49You rub it over the fish.

0:33:49 > 0:33:51That goes into the fridge.

0:33:54 > 0:33:56So, then you turn that after what?

0:33:56 > 0:33:57After ten hours...

0:33:57 > 0:34:01- Yeah.- ..you turn that over and give it another 20 hours.

0:34:01 > 0:34:04And what you end up with is something that looks like this...

0:34:05 > 0:34:06..in here.

0:34:06 > 0:34:09- It goes really, really dark. - Yeah, really dark.

0:34:09 > 0:34:11All the water, the natural water

0:34:11 > 0:34:14- that's in the salmon, it'll come out.- Yeah.

0:34:14 > 0:34:16And it will leave you with this.

0:34:16 > 0:34:18What you need to do is wash it off, the best you can.

0:34:18 > 0:34:21You scrape off all that cure,

0:34:21 > 0:34:23like so.

0:34:23 > 0:34:26This beetroot just basically finely diced, I take it, or just diced?

0:34:26 > 0:34:29That's right. Just diced up. Doesn't really matter.

0:34:29 > 0:34:31Just whatever you're comfortable with.

0:34:31 > 0:34:33Once you've washed the salt off, how long will that keep?

0:34:33 > 0:34:36Once you've washed it off,

0:34:36 > 0:34:40this will last for a good week, maybe even two weeks in the fridge.

0:34:40 > 0:34:43It's the curing process before you do smoked salmon.

0:34:43 > 0:34:46But it is actually a good thing to freeze as well.

0:34:46 > 0:34:49So, if you do buy a whole side of salmon,

0:34:49 > 0:34:53then you actually can keep it for a long time.

0:34:53 > 0:34:55You've got it there, all dried off.

0:34:57 > 0:34:58And that's ready to slice and use.

0:34:58 > 0:35:01We're going to take these oysters off. Open them up.

0:35:01 > 0:35:04The most important thing when you're doing oysters

0:35:04 > 0:35:07- is the safety element... - Get somebody else to do it!- Yeah!

0:35:07 > 0:35:09Make sure you...

0:35:09 > 0:35:14The best thing to do is hold the oyster very firmly against the board

0:35:14 > 0:35:16and then don't use too much pressure.

0:35:16 > 0:35:18There is naturally a little hinge there,

0:35:18 > 0:35:21and you'll hear it. It almost pops. You can hear that.

0:35:21 > 0:35:23And then what you do is...

0:35:23 > 0:35:27The safest way is to hold, get your finger underneath there,

0:35:27 > 0:35:29and then come along the roof of the oyster.

0:35:31 > 0:35:33And at the side, you've got a little hinge.

0:35:34 > 0:35:38As soon as that hinge is released, you open up the oyster.

0:35:38 > 0:35:41What we're trying to do is get the oysters out.

0:35:43 > 0:35:48And all the juice... In this recipe, we're not using the juice,

0:35:48 > 0:35:50but the juices are very good to make a mayonnaise with,

0:35:50 > 0:35:53as a base, which I do like.

0:35:54 > 0:35:58There you go. So, flour, egg.

0:35:59 > 0:36:03Oops, including the shell. And breadcrumbs.

0:36:03 > 0:36:06And you use these little dried breadcrumbs as well.

0:36:06 > 0:36:08- So, straight in?- Yeah.

0:36:08 > 0:36:14You need to dry these off, otherwise you'll end up with a soggy crumb.

0:36:14 > 0:36:16Do you want me to flour, egg and breadcrumb these?

0:36:16 > 0:36:19If you go flour, I'll go egg. That's it.

0:36:19 > 0:36:21So, what's the order? Flour...?

0:36:21 > 0:36:26Flour, then the egg, then through the breadcrumbs.

0:36:26 > 0:36:29- It's like for nuggets. - LAUGHTER

0:36:29 > 0:36:31It's how you make a nugget.

0:36:31 > 0:36:34Right, flour, egg... It's how you do scampi and all that sort of stuff.

0:36:34 > 0:36:36- Is this how you get the kids to eat them?- It is.

0:36:36 > 0:36:39My children will eat them, that's how I got them into oysters.

0:36:39 > 0:36:43- So, the oysters go in, one minute?- Yeah.

0:36:43 > 0:36:45Just until they're crispy

0:36:45 > 0:36:47cos you want to keep them as rare as possible.

0:36:47 > 0:36:50What we do is take the end off.

0:36:55 > 0:36:57Put a bit of salt on these.

0:36:58 > 0:37:02- If you can bring that over here, I can put these on.- There you go.

0:37:02 > 0:37:03We've got these lovely...

0:37:03 > 0:37:07- The texture changes from the salt and the sugar, yeah?- That's right.

0:37:07 > 0:37:09You've got a lovely D-cut of salmon.

0:37:11 > 0:37:12Like that.

0:37:12 > 0:37:16If you cut it too thin, you actually don't get the texture of it.

0:37:16 > 0:37:20It's almost...there's nothing to eat there. So cut it a bit thicker.

0:37:20 > 0:37:23- There you go. - Do you want a little...?

0:37:23 > 0:37:26- There you go, just a little. - That's it.

0:37:28 > 0:37:30- Good.- There you go.

0:37:30 > 0:37:33And then I'll leave you to put a cheffy little pile.

0:37:33 > 0:37:38- Did you season them, chef?- Yes. Ah! They're done.- Just making sure.

0:37:38 > 0:37:41Then we've got our deep-fried oysters...

0:37:42 > 0:37:45..on the plate. The next two.

0:37:45 > 0:37:48And there you have it. So, you've got beetroot-cured salmon,

0:37:48 > 0:37:49smoked mackerel pate,

0:37:49 > 0:37:52deep-fried oysters, and a nice beetroot salad.

0:37:52 > 0:37:55If you're doing that this Christmas, I'm coming round!

0:37:59 > 0:38:01It looks spectacular, I have to say.

0:38:01 > 0:38:03There you go.

0:38:03 > 0:38:05You get to dive into this.

0:38:05 > 0:38:09- Great!- Your first dish, Julie. Dive into that.

0:38:09 > 0:38:11You've probably eaten this already at his place,

0:38:11 > 0:38:14- cos I know that's on the menu. - Do I try first?- Yes.

0:38:14 > 0:38:16Can I dig in with my fingers?

0:38:16 > 0:38:19Yeah, dive in. There's knives and forks for you.

0:38:20 > 0:38:22What's nice about it is the different textures.

0:38:22 > 0:38:25It's hot and cold as well. And I think it's interesting but simple.

0:38:25 > 0:38:28And you'd serve that all together in your restaurant like that?

0:38:28 > 0:38:31Yeah, like that, together, or individually.

0:38:31 > 0:38:33But I like it on a big platter.

0:38:33 > 0:38:35When you've got 10, 15 people coming round, it's perfect.

0:38:35 > 0:38:38Those oysters are... Mm!

0:38:38 > 0:38:40- I don't think the girls are going to get any.- Sorry!

0:38:40 > 0:38:42The idea is you pass it down.

0:38:47 > 0:38:49A wonderful seafood selection there from Nathan,

0:38:49 > 0:38:51perfect for those Christmas parties.

0:38:51 > 0:38:53Now it's over to the legendary Keith Floyd,

0:38:53 > 0:38:55who's strolling around Somerset.

0:39:07 > 0:39:09Now, I don't paint myself with woad

0:39:09 > 0:39:12and sit around on hills, like some people I can mention,

0:39:12 > 0:39:15but there is a powerful serenity about this place.

0:39:15 > 0:39:17In fact, Somerset, my boyhood stamping ground,

0:39:17 > 0:39:19has a timeless attraction for me

0:39:19 > 0:39:22and Brendan Sellick typifies the mood of the county.

0:39:22 > 0:39:25This ancient fashion of fishing with a sledge

0:39:25 > 0:39:28between the fierce tides of the Severn goes back centuries.

0:39:28 > 0:39:32Notice the elegant way I skip across this thick mud,

0:39:32 > 0:39:35whilst poor old Brendan struggles manfully with his sledge.

0:39:35 > 0:39:37He told me not to wear waders.

0:39:37 > 0:39:41But the juxtaposition of Brendan ploughing his ancient craft

0:39:41 > 0:39:44under the shadow of a nuclear power station is ironic.

0:39:44 > 0:39:46In fact, if I was the boss of Hinkley Point,

0:39:46 > 0:39:49I'd leave the odd sack of silver coins outside his front door.

0:39:49 > 0:39:51He is, after all, quite unwittingly,

0:39:51 > 0:39:53giving them the best publicity they could have.

0:39:53 > 0:39:56I can see mud and long boots and suspenders -

0:39:56 > 0:39:58people think I'm a bit strange.

0:39:58 > 0:40:01But, look... Gordon Bennett, it isn't easy, is it?

0:40:01 > 0:40:03What I am is a cook,

0:40:03 > 0:40:05not a mud tobogganist or whatever.

0:40:05 > 0:40:09It is horrible conditions, but there you are.

0:40:09 > 0:40:11It's all mudflats, 6,000 acres of it,

0:40:11 > 0:40:13and it's like this all over, right the way all over.

0:40:13 > 0:40:16Why don't you have a boat like everybody else

0:40:16 > 0:40:17and sail out and catch it?

0:40:17 > 0:40:19It would seem to be nice to have a boat

0:40:19 > 0:40:21but the treacherous conditions here,

0:40:21 > 0:40:23with the tide ebb and flow as it does,

0:40:23 > 0:40:26we found it doesn't work.

0:40:26 > 0:40:28- So, this is the only answer? - This is the only answer.

0:40:28 > 0:40:30It's very primitive but very effective.

0:40:30 > 0:40:33- How long have you been doing this? - I've done it all my life.

0:40:33 > 0:40:35My father did it all his life

0:40:35 > 0:40:37and his father and the great-grandfather

0:40:37 > 0:40:40and, of course, it was going on long before that.

0:40:40 > 0:40:42As far as we can go back,

0:40:42 > 0:40:45they've just used this same kind of implement.

0:40:45 > 0:40:46It's extraordinary.

0:40:46 > 0:40:48Listen, on the bottom line,

0:40:48 > 0:40:51if this is fishing, I'm a Dutchman, but I am a cook.

0:40:51 > 0:40:53- Can we go and try and catch something?- Yes.

0:40:53 > 0:40:55What do you think we might get?

0:40:55 > 0:41:00Well, we could have anything. Cod, skate or bass or mullet.

0:41:00 > 0:41:02Let's hope. We had a nice catch yesterday

0:41:02 > 0:41:03but you know what fishing is...

0:41:03 > 0:41:07- Let's hope we get something nice. - OK, let's go for it.

0:41:07 > 0:41:09- KEITH STRAINS:- If we do get anything...

0:41:09 > 0:41:11- Are you all right? - Of course, I'm all right.

0:41:11 > 0:41:13I'll have to put you on and push you.

0:41:13 > 0:41:15I think that would be the answer!

0:41:15 > 0:41:17If I get back, I'll cook you something nice to eat.

0:41:17 > 0:41:21Brendan...don't tell me if you don't want to, but how old are you?

0:41:21 > 0:41:26- Oh, 53.- 53?- Yeah. - Ten years on me...

0:41:26 > 0:41:28- Never!- ..and you're skipping across the thing

0:41:28 > 0:41:31like a Weston-Super-Mare donkey. Ridiculous!

0:41:31 > 0:41:33Yeah, well, you drink too much.

0:41:34 > 0:41:38- Only when I'm with fishermen telling me tall stories.- That's it.

0:41:38 > 0:41:40Take it out of there, then, Keith, if you like.

0:41:40 > 0:41:43He's a bit difficult to get out of there, I expect.

0:41:43 > 0:41:45How does that work, then?

0:41:45 > 0:41:47Right here, look. I'll take it out.

0:41:49 > 0:41:53- He went in there for a few shrimps. - Yeah.

0:41:53 > 0:41:55Cos he was a greedy little monkey.

0:41:55 > 0:41:57- Yeah, that's it. - He feels quite plump.

0:41:57 > 0:42:00Actually, this is so fresh, it's unbelievable.

0:42:00 > 0:42:03I'll cook you this one when we get back - IF we get back.

0:42:03 > 0:42:06There's a couple there, look.

0:42:06 > 0:42:09- Are you going to take a look there? - Oh, right, yeah.

0:42:10 > 0:42:12The point is,

0:42:12 > 0:42:15here, we're actually not going to hang around too much.

0:42:15 > 0:42:19We're helping this man - actually we're hindering him doing his job.

0:42:19 > 0:42:22But the tide is going to come whizzing in in a minute,

0:42:22 > 0:42:24and we've got about 15 minutes to get...

0:42:25 > 0:42:27..to get out of it.

0:42:27 > 0:42:29Oh, I see.

0:42:29 > 0:42:31That was one of the most strenuous bits of filming

0:42:31 > 0:42:34I've ever done. It's OK for Brendan. He does it every day.

0:42:34 > 0:42:38- He's been doing it every day for how many years?- Oh, 45.

0:42:38 > 0:42:4045 years! Like a little fairy,

0:42:40 > 0:42:44he hops over the mud like a sandpiper or a dipper,

0:42:44 > 0:42:46or something like that. I find it really heavy going.

0:42:46 > 0:42:49Anyway, it does make you hungry, this fresh air,

0:42:49 > 0:42:51and we could have gone into his little cottage

0:42:51 > 0:42:55and done it all in a nice Creda oven and extractors and things like that,

0:42:55 > 0:42:57but we felt like a really good snack

0:42:57 > 0:42:59and you couldn't have a fresher piece of cod than this.

0:42:59 > 0:43:02You saw us pick it off the net, Brendan's filleted it.

0:43:02 > 0:43:04So just fry that in a bit of butter.

0:43:04 > 0:43:07Brendan, what about that huge monstrosity over there -

0:43:07 > 0:43:10- Hinkley Power Station?- Well, yes, we've got to live with that.

0:43:10 > 0:43:12It would be better if it wasn't there, of course,

0:43:12 > 0:43:16but it gives employment to several thousand people.

0:43:16 > 0:43:19Has that taken away your living in any way at all?

0:43:19 > 0:43:21There used to be more than just you fishing like this.

0:43:21 > 0:43:27It hasn't improved the fishing but we still get by, just about.

0:43:27 > 0:43:29That's the main thing.

0:43:29 > 0:43:34If you weren't...if you weren't this mud fisherman, this mud skater,

0:43:34 > 0:43:36what would you do?

0:43:36 > 0:43:40Is there anything else...? I know you've done this all your life,

0:43:40 > 0:43:43and your father before you, but do you ever wish,

0:43:43 > 0:43:45- "Oh, I wish..."?- Oh, I wish?

0:43:45 > 0:43:47No, I don't think there is, really.

0:43:47 > 0:43:52There's something about this fishing that kind of gets hold of you

0:43:52 > 0:43:54and then it's the element of surprise

0:43:54 > 0:43:57and what you're going to get on the next tide.

0:43:57 > 0:44:02Like you said, if you won half a million... We all wish that,

0:44:02 > 0:44:04everybody on the land wishes that,

0:44:04 > 0:44:07but I still think I would like to go out there

0:44:07 > 0:44:09and see what was on the next tide, like.

0:44:09 > 0:44:12Something about it. Maybe if you was working in a factory,

0:44:12 > 0:44:14you'd run from the back door

0:44:14 > 0:44:16and you wouldn't ever want to go back there again

0:44:16 > 0:44:19but with the fishing, it's just one of those things

0:44:19 > 0:44:21that gets hold of you.

0:44:26 > 0:44:29My unceasing search for regional culinary excellence

0:44:29 > 0:44:32has become almost like the search for the Holy Grail -

0:44:32 > 0:44:34or, as we say in the trade, the Holy Quail!

0:44:34 > 0:44:37So I thought I'd come here and see if I could get a little assistance.

0:44:37 > 0:44:41But, as Richard Harris said, "There's not a lot in Camelot".

0:44:41 > 0:44:46But could there not be, in this sombre castle, behind me,

0:44:46 > 0:44:50a culinary Merlin, who could cook, for me,

0:44:50 > 0:44:56an oxtail like YOU would like to see in Camelot?

0:44:56 > 0:44:58First order, five covers.

0:44:58 > 0:45:01One sardine, three cream, one broth.

0:45:01 > 0:45:05Ca marche. Four liver, one veal and five veg.

0:45:06 > 0:45:08When I've made my second million...

0:45:08 > 0:45:10No, when I've finished building my small palace in Provence,

0:45:10 > 0:45:13I'll let Gary Rhodes, chef at The Castle Hotel in Taunton,

0:45:13 > 0:45:16take over my job. His skill and passion has silenced

0:45:16 > 0:45:20the music hall jokes and put British food where it truly belongs.

0:45:23 > 0:45:25Gary was just recently a finalist

0:45:25 > 0:45:28in a very important gastronomic competition,

0:45:28 > 0:45:30and it had a French name.

0:45:30 > 0:45:33I think that's appalling for a British cook.

0:45:33 > 0:45:35Why don't we get a group of ourselves?

0:45:35 > 0:45:37Why do we have to be called

0:45:37 > 0:45:40the "Meuniers Ouvriers Gastronomiques de Grande Bretagne"

0:45:40 > 0:45:43when we could be called "a really good British cook"?

0:45:43 > 0:45:46Strange, isn't it? Anyway, Richard, watch the man. He's the business.

0:45:46 > 0:45:49What I'm going to do is quickly prep this up.

0:45:49 > 0:45:53I take off all the fat from the actual oxtail itself

0:45:53 > 0:45:56and, obviously, retain all that fat, cos I'm a great believer

0:45:56 > 0:45:59in putting as much of the flavour into everything as we can.

0:45:59 > 0:46:01If we get started straightaway, Keith.

0:46:01 > 0:46:04- I've got some oxtail fat that's been rendered here.- Richard, close-up!

0:46:04 > 0:46:06This is very important. Oxtail fat, OK.

0:46:06 > 0:46:08Cook that down, so I keep the maximum flavour,

0:46:08 > 0:46:10When it's fried, we're putting oxtail flavour

0:46:10 > 0:46:13back into the oxtails, so that's the most important thing, firstly.

0:46:13 > 0:46:17- I'll stick a little fat in here, we can get these oxtails on.- OK.

0:46:17 > 0:46:21Notice, all trimmed of fat now, but the fat's been rendered down.

0:46:21 > 0:46:23These have, obviously, previously been seasoned

0:46:23 > 0:46:25with salt and pepper, and in they go.

0:46:25 > 0:46:29So... I think that will do us for now.

0:46:29 > 0:46:31Right. And we just brown those off?

0:46:31 > 0:46:34Brown those off, almost like roasting them on top of the stove.

0:46:34 > 0:46:38Get a nice, good colour off those, seal the flavour in,

0:46:38 > 0:46:40and, as I said, using that oxtail fat,

0:46:40 > 0:46:42keep as much flavour in there as possible.

0:46:42 > 0:46:45So, we'll just let those turn in there for a couple of seconds.

0:46:45 > 0:46:47It's going like a dream!

0:46:47 > 0:46:51What we need is some mirepoix of vegetables.

0:46:51 > 0:46:54Mirepoix... Now, hold on! I'm going to take YOU to task now.

0:46:54 > 0:46:57- We're cooking a British meal and you use...- Oh, dear!

0:46:57 > 0:47:00..French words like "mirepoix" for chopping vegetables.

0:47:00 > 0:47:03- It's just something...- Chopped vegetables.- Chopped root vegetables.

0:47:03 > 0:47:07We've got some onions, celery, carrots, leek in here.

0:47:07 > 0:47:10All that flavour that we're going to put into these braised oxtails.

0:47:10 > 0:47:14- Right.- So we'll just quickly turn these in the pan.

0:47:14 > 0:47:18Turn them over. We're getting a nice bit of brown colour onto these,

0:47:18 > 0:47:20sealing all that flavour inside.

0:47:20 > 0:47:22Beautiful, meaty oxtails.

0:47:23 > 0:47:26So, as soon as these are actually browned off,

0:47:26 > 0:47:28we'll put them into a colander,

0:47:28 > 0:47:29drain off the excess fat.

0:47:29 > 0:47:34One thing I don't want is to put the excess fat into our sauce

0:47:34 > 0:47:37cos we'll end up with a fatty-looking sauce.

0:47:39 > 0:47:42- I'm just going to turn those. - Go ahead. You're the governor!

0:47:42 > 0:47:45Right. Once these are just nicely sealed,

0:47:45 > 0:47:47we'll get the vegetables in the pan

0:47:47 > 0:47:50- to bring off any of the residue from the base of the pan.- Right.

0:47:50 > 0:47:52Putting that into the sauce itself.

0:47:52 > 0:47:56So, we're going to strain that oxtail into here,

0:47:56 > 0:47:58then tip the fat back into there again?

0:47:58 > 0:48:00Well, there'll be enough fat to bake in the bottom of there.

0:48:00 > 0:48:03- We may need a little bit. So, if we can get those into there...- OK.

0:48:03 > 0:48:06Now, the important thing here, as the man was saying,

0:48:06 > 0:48:09when we cook our vegetables...

0:48:10 > 0:48:12Sorry, Richard, were you asleep for a second?

0:48:12 > 0:48:14The point is here, when we cook our vegetables,

0:48:14 > 0:48:18we're going to cook them in the oxtail fat. That's very important.

0:48:18 > 0:48:20At the same time, Gary's making the point,

0:48:20 > 0:48:23for those of you who are cholesterol-conscious,

0:48:23 > 0:48:26that the fat's going to be drained away from the meat itself,

0:48:26 > 0:48:29so the fat does not go into the ultimate sauce.

0:48:29 > 0:48:32That's very important. But the fat is used for enhancing flavours.

0:48:32 > 0:48:35And, by God, it's hot in this kitchen!

0:48:35 > 0:48:39It is, yes. If I can get these vegetables into the pan,

0:48:39 > 0:48:42just enough to take the residue off the base.

0:48:42 > 0:48:45- Right.- We'll fry those off, just for a couple of seconds,

0:48:45 > 0:48:48then we'll swill out that pan, deglacing the pan

0:48:48 > 0:48:50with a little bit of white wine,

0:48:50 > 0:48:53again, to lift everything off the base and not waste anything at all.

0:48:53 > 0:48:56Do we want these to take colour in any way?

0:48:56 > 0:48:58- Just a slight colour.- Slight colour.

0:48:58 > 0:49:00It's really just to moisten them a bit in there.

0:49:02 > 0:49:04The most important thing here...

0:49:04 > 0:49:07Cooking oxtails really seems to be a three-day event.

0:49:07 > 0:49:10It's not something that you can just throw into a pan

0:49:10 > 0:49:13and neglect and leave. It's something that has to be mothered.

0:49:13 > 0:49:16The dish has to be mothered. So, we start by making a good oxtail stock,

0:49:16 > 0:49:20which we have on here. That stock will cook out for at least a day,

0:49:20 > 0:49:23and then we'll just reduce that stock down

0:49:23 > 0:49:26until we're left with a good shiny glace,

0:49:26 > 0:49:29- which we probably have in there. - It's reduced down, like that.

0:49:29 > 0:49:33For those of you who don't know what a three-day event is,

0:49:33 > 0:49:36phone up Princess Anne, cos that isn't where it's at, OK.

0:49:40 > 0:49:43So, if we put those vegetables now... If we take them from the pan,

0:49:43 > 0:49:45- we can put them into here...- On top?

0:49:45 > 0:49:49Yes, on top of there, just draining off that fat once more.

0:49:49 > 0:49:53- And if we can just take a little more white wine.- Oh, right.

0:49:53 > 0:49:56And this is called rinsing out the pan with white wine,

0:49:56 > 0:49:59or as we say, "deglacer la poele".

0:49:59 > 0:50:03Just, pretty much now, draining off the base.

0:50:05 > 0:50:08Now, this makes sure, in our economical way,

0:50:08 > 0:50:11we're not losing one smidgeon of flavour.

0:50:11 > 0:50:14We've had the fat and the wine to make sure it all comes out of it.

0:50:14 > 0:50:18It's all there. It's economic and it's delicious.

0:50:18 > 0:50:21- Right.- Phase next.- Pull the pan in.

0:50:21 > 0:50:23Let's get this...

0:50:23 > 0:50:27- Now, we've drained out... - All the fat. All the fat's gone.

0:50:27 > 0:50:30The fat is now drained from there into another pan,

0:50:30 > 0:50:33which is slightly warm. Don't want to put anything into a cold pan.

0:50:33 > 0:50:38That's the first mistake. And in there, with our deglaced wine.

0:50:38 > 0:50:40That's enough.

0:50:41 > 0:50:45Now...what I actually need is...

0:50:45 > 0:50:49Can you just see him there, on bass guitar, laying it down?

0:50:49 > 0:50:51It's like that, isn't it?

0:50:51 > 0:50:53What I've actually got here is some tomato.

0:50:53 > 0:50:57Again, I only like to use the flesh of tomatoes, no tomato puree.

0:50:57 > 0:51:00Let's just use the flesh. You can leave the skins on if you want to.

0:51:00 > 0:51:02But here, I've actually chopped some up roughly,

0:51:02 > 0:51:04just to pout in there. I just want to get the flesh flavour

0:51:04 > 0:51:06from the tomato into the sauce.

0:51:06 > 0:51:09So we can add a little bit of tomato at this stage.

0:51:09 > 0:51:12Now, in terms of rock and roll, though,

0:51:12 > 0:51:15I mean, is this Maybellene?

0:51:15 > 0:51:18I mean, where is this dish in your feelings?

0:51:18 > 0:51:22Is that the heart of the British stomach, or is that, um...?

0:51:22 > 0:51:25I can't think of a good question to ask. The kitchen's so hot here.

0:51:25 > 0:51:27- Tell me about this dish. - I really do believe

0:51:27 > 0:51:29that this IS the heart of British cooking.

0:51:29 > 0:51:32This is what British cooking is all about. I think this holds

0:51:32 > 0:51:35all the fundamental elements of good cooking.

0:51:35 > 0:51:39Cooking things on the bone, particularly a thick bone like this,

0:51:39 > 0:51:41there is far more skill in actually cooking this

0:51:41 > 0:51:45than in cooking any duck or chicken breast that you might get in France.

0:51:45 > 0:51:47With this, the degree of cooking for oxtails

0:51:47 > 0:51:49has to be absolutely perfect.

0:51:49 > 0:51:52It has to be tender, but not falling off the bone and stringy

0:51:52 > 0:51:54and you can't undercook it

0:51:54 > 0:51:56where it's tough and you can't get it off the bone.

0:51:56 > 0:51:59And all of that takes about three hours. Shut up!

0:51:59 > 0:52:02- It takes about three hours. You've been bossy enough!- Right.

0:52:02 > 0:52:04My director will dream up some little interlude,

0:52:04 > 0:52:08we'll have a glass or maybe even a cup of tea

0:52:08 > 0:52:10and we'll be back when this is beautifully cooked

0:52:10 > 0:52:12and taste it. Look in there, Richard.

0:52:12 > 0:52:14Slow-cooking in the oven.

0:52:15 > 0:52:18# Every morning, true as the clock

0:52:18 > 0:52:21# Somebody hears the postman's knock

0:52:21 > 0:52:23# Every morning, true as the clock

0:52:23 > 0:52:26# Somebody hears the postman's knock. #

0:52:29 > 0:52:32FRENCH COMMENTARY

0:52:44 > 0:52:46Un, deux, trois!

0:52:49 > 0:52:52That was an amusing interlude. Whack the thing on the plate!

0:52:52 > 0:52:54What have you done, in the meantime?

0:52:54 > 0:52:56I've strained out the sauce into there,

0:52:56 > 0:52:59added a little dice of vegetables, same that are in there,

0:52:59 > 0:53:01nice and small, cooked in a bit of butter,

0:53:01 > 0:53:04a little bit of onion and tomato, and also thrown some parsley in.

0:53:04 > 0:53:08I think it's a nonsense to start sprinkling things with parsley.

0:53:08 > 0:53:10Let's put it in and get all the flavour out.

0:53:10 > 0:53:13So, here we have typical British cooking,

0:53:13 > 0:53:15very rustic on the plate,

0:53:15 > 0:53:19full of colour, and a lovely shine to the sauce.

0:53:20 > 0:53:24This is what oxtails can do for a sauce.

0:53:24 > 0:53:26I'm just going to nap this on top.

0:53:26 > 0:53:30Here, I hope, we have Britain's signature dish.

0:53:30 > 0:53:33- Braised oxtails.- Absolutely brilliant! Richard, sniff into that!

0:53:33 > 0:53:37If only the camera could sniff! Oh, boy! It smells SO good!

0:53:37 > 0:53:40But, I tell you what, if food was paintings,

0:53:40 > 0:53:44this wouldn't be a Van Gogh. He encapsulated the spirit of Provence.

0:53:44 > 0:53:47This would be a... a Joshua Reynolds, wouldn't it?

0:53:47 > 0:53:49Difficult to find, a bit in the attic,

0:53:49 > 0:53:52absolutely brilliant and truly British!

0:53:53 > 0:53:57# You holy angels bright... #

0:53:57 > 0:54:00In my Somerset jaunt, I couldn't resist

0:54:00 > 0:54:02visiting the old alma mater, Wellington School.

0:54:02 > 0:54:05The last time I came round here, I was on a push bike,

0:54:05 > 0:54:06and they gave me 50 lines!

0:54:06 > 0:54:11# Fly at your Lord's command... #

0:54:11 > 0:54:14POLICE SIREN

0:54:14 > 0:54:16GLASS SMASHES

0:54:18 > 0:54:20Great, showing off, isn't it?

0:54:20 > 0:54:21Of course, you've got to be in the sixth form

0:54:21 > 0:54:24before you can drive on the grass! But actually I'm a bit nervous

0:54:24 > 0:54:27because I'm going to meet a few old chums, my old masters.

0:54:27 > 0:54:30They'll probably be about 104 now.

0:54:30 > 0:54:32# You blessed souls at rest

0:54:32 > 0:54:36# Who ran this earthly race

0:54:36 > 0:54:40# And now, from sin released

0:54:40 > 0:54:46# Behold the Saviour's face

0:54:46 > 0:54:49# His praises sound... #

0:54:49 > 0:54:52You might think this is self-indulgent,

0:54:52 > 0:54:55you might think it's nostalgic, or a bit wet, but it's not true.

0:54:55 > 0:54:57This is actually where, 30 years ago,

0:54:57 > 0:55:01I developed my first real, passionate interest in food.

0:55:01 > 0:55:05After a hard day learning Latin, playing rugby and scoring tries,

0:55:05 > 0:55:07the school dinner was what you really looked forward to.

0:55:07 > 0:55:10But, my God, times have changed!

0:55:10 > 0:55:13We used to have a drum of baked beans, or butter beans,

0:55:13 > 0:55:17a vat of stew and that was it, sunshine. But now look!

0:55:17 > 0:55:22You can have baked gammon, roast chicken, smoked mackerel, tuna fish,

0:55:22 > 0:55:26assorted cheeses, coleslaw, potatoes, melons...

0:55:26 > 0:55:28You can have roast beef, Yorkshire pudding,

0:55:28 > 0:55:32chicken casserole, seafood au gratin, cheese and broccoli quiche,

0:55:32 > 0:55:35beefburger and rolls, three vegetables,

0:55:35 > 0:55:37apple tart and stuff like that.

0:55:37 > 0:55:39Wine's extra!

0:55:44 > 0:55:45The great Keith Floyd there.

0:55:45 > 0:55:47Now put that tinsel down,

0:55:47 > 0:55:50as there's still plenty more to come on today's show.

0:55:50 > 0:55:53Coming up, the heat is on, as Silvena Rowe

0:55:53 > 0:55:55and Atul Kochhar battle it out in the Omelette Challenge.

0:55:55 > 0:55:58Adam Byatt is here, rustling up some razor clams.

0:55:58 > 0:56:00He steams the clams with leeks, thyme and fennel,

0:56:00 > 0:56:03before topping with a sourdough and pecorino crumb.

0:56:03 > 0:56:05And Nicki Chapman faces her food heaven or her food hell.

0:56:05 > 0:56:08Did she get her food heaven, crab spring rolls with avocado

0:56:08 > 0:56:10and lemongrass sauce, or her food hell,

0:56:10 > 0:56:13lemon curd meringue tart with blackberry compote?

0:56:13 > 0:56:14Keep watching to find out.

0:56:14 > 0:56:16Now it's time for Vivek Singh to show us

0:56:16 > 0:56:19an alternative use for goose.

0:56:19 > 0:56:21- Welcome back, Vivek.- Thank you. - And congratulations.

0:56:21 > 0:56:24Ten years anniversary today?

0:56:24 > 0:56:26- Well, this year anyway. - This year, yes.

0:56:26 > 0:56:28Ten years of Cinnamon Club...

0:56:28 > 0:56:30- and Cinnamon Kitchen. - It's brilliant.

0:56:30 > 0:56:32- Yeah.- Really going great guns.

0:56:32 > 0:56:34And this is going to be on the menu this Christmas.

0:56:34 > 0:56:37- It's on the menu Christmas Day. - So, what are we cooking then?

0:56:37 > 0:56:41- Well, we've got a South Indian stir-fry of goose breast.- Yeah.

0:56:41 > 0:56:46- With curry leaf, green chillies and red onion.- Right.

0:56:46 > 0:56:49And where would this be from then, in terms of India?

0:56:49 > 0:56:51You use goose over there a bit?

0:56:51 > 0:56:53- You'd use a bit of duck or beef for this dish.- Right.

0:56:53 > 0:56:55But it would be a South Indian...

0:56:55 > 0:56:57um...

0:56:58 > 0:57:00- ..a South Indian Keralan sort of chukka.- Yeah.

0:57:00 > 0:57:03- You'd do this with beef or something.- OK.

0:57:03 > 0:57:06When you look at the goose, really, when you're cooking this,

0:57:06 > 0:57:08if you're cooking this whole this Christmas,

0:57:08 > 0:57:11the longer and slower in the oven, the better it is, I think.

0:57:11 > 0:57:14Or you take the breast off and do it as quick as possible, I think.

0:57:14 > 0:57:17Thinking about the whole roast goose, it's all the crispy bits,

0:57:17 > 0:57:19the lovely bits of crackling skin on the outside.

0:57:19 > 0:57:21- Yeah.- So, whole roast, for me, that would be fine.

0:57:21 > 0:57:23Except for something like this, which is...

0:57:23 > 0:57:25Now you're rendering the fat, aren't you?

0:57:25 > 0:57:27Yeah, I'm just rendering the fat.

0:57:27 > 0:57:30You don't need any oil or fat to sear the goose breast,

0:57:30 > 0:57:33just put the skin side down and let it crisp up.

0:57:33 > 0:57:38- OK.- On the other side, I'm making a spice crust with...

0:57:38 > 0:57:41I've got some cloves, some cardamom, some black pepper,

0:57:41 > 0:57:43coriander, cumin and fennel.

0:57:43 > 0:57:46- Yeah.- It's a bit like a garam masala...

0:57:47 > 0:57:51..but, with the exception being this is a South Indian garam masala.

0:57:51 > 0:57:55It's got a bit of pepper, it's got a bit of chilli, dried chilli into it.

0:57:55 > 0:57:59- Yeah.- So, if you notice, I put the whole spices in first to roast,

0:57:59 > 0:58:01and then the smaller spices in afterwards.

0:58:01 > 0:58:03What spices have you got in there?

0:58:03 > 0:58:07Well, I've got the fennel, the coriander, the clove,

0:58:07 > 0:58:13- cardamom, red chilli, fennel.- Right. - Can you smell this? It's just...

0:58:13 > 0:58:16- I can smell it from here. - It smells good.

0:58:16 > 0:58:18That's the cardamom, isn't it, really?

0:58:18 > 0:58:19The cardamom and the cinnamon.

0:58:19 > 0:58:23- Cinnamon, cumin, coriander, all that.- Yeah.- So, you've got...

0:58:25 > 0:58:26Can you take this idea

0:58:26 > 0:58:28and utilise it with turkey this Christmas,

0:58:28 > 0:58:31if you want something alternative, use that maybe as a rub on the top.

0:58:31 > 0:58:33Yeah, you can use it for turkey.

0:58:33 > 0:58:35It's a great idea for Christmas lunch.

0:58:35 > 0:58:39If you've done a turkey or goose or whatever, and the next day,

0:58:39 > 0:58:41- you could do the stir-fry with the leftovers.- Yeah.

0:58:41 > 0:58:45It's a great way to use up your leftovers on Boxing Day.

0:58:45 > 0:58:48Now, you're not just appearing in the UK with your restaurants,

0:58:48 > 0:58:50you're going over to New York, somebody was telling me.

0:58:50 > 0:58:53- That's right.- Next year, for a little pop-up restaurant.

0:58:53 > 0:58:57- Yeah, I'm doing a week-long pop-up in New York in Desmond's.- Right.

0:58:57 > 0:58:59And it's a great idea.

0:58:59 > 0:59:03It's an English chef who runs Desmond's in the Upper East Side

0:59:03 > 0:59:06and we've got some common friends who've set it up,

0:59:06 > 0:59:11and I love the idea of an Indian restaurant going from London,

0:59:11 > 0:59:15as I like to think of it as the latest British export really,

0:59:15 > 0:59:16Indian food.

0:59:16 > 0:59:19- Do they have many Indian restaurants in New York?- Well, there are.

0:59:19 > 0:59:21There are quite a few Indian restaurants

0:59:21 > 0:59:23- but nothing like London has.- Yeah.

0:59:23 > 0:59:26You don't have anything like London has.

0:59:26 > 0:59:28So, we've got the green chillies.

0:59:28 > 0:59:31Right, we can see in that pan there, the reason why you do this

0:59:31 > 0:59:33and don't turn it over - look at the amount of fat

0:59:33 > 0:59:35that's coming out this goose as well.

0:59:35 > 0:59:38So, I've got a couple of green chillies,

0:59:38 > 0:59:41fresh green chillies that I'm slitting.

0:59:41 > 0:59:43A couple of cloves of garlic.

0:59:43 > 0:59:45Yeah, now are these the hot chillies, these ones?

0:59:45 > 0:59:47Yeah, these are the hot chillies.

0:59:47 > 0:59:50These are somewhere between a bird's-eye chilli

0:59:50 > 0:59:53and the thick fat ones that you don't have much bite off.

0:59:53 > 0:59:57Right, well I've done the coconut there and the ginger.

0:59:57 > 0:59:59Tell me about this bread.

0:59:59 > 1:00:03Right, the bread. Now, you've got to be careful.

1:00:03 > 1:00:06This is Archana, my wife's, recipe for the parathas,

1:00:06 > 1:00:10the home-style tawa parathas. So, you got this chapati flour.

1:00:10 > 1:00:11- You want this in?- Yeah.

1:00:11 > 1:00:15And a pinch of carom seed and black onion seed, which is great.

1:00:15 > 1:00:18- It gives it a nice texture. - I'm not doing it. It's your...

1:00:18 > 1:00:21- Yeah, this is my magic. - It's your wife's recipe.- Right, OK.

1:00:21 > 1:00:25- So, a pinch of salt in there, please.- Salt, yeah.

1:00:25 > 1:00:27There's some oil there.

1:00:27 > 1:00:32- You want some fat? Do you want this ghee?- No, just some oil.- Oil.

1:00:32 > 1:00:33Yeah, for now.

1:00:34 > 1:00:37- Oil.- OK.- How much?

1:00:39 > 1:00:40Just a tablespoon or so.

1:00:40 > 1:00:42Done, yeah.

1:00:42 > 1:00:44And then just water to mix?

1:00:46 > 1:00:50- Yes, just some water to mix it. A simple unleavened dough.- Right.

1:00:50 > 1:00:53There you go. Now, where would these be from?

1:00:53 > 1:00:56Where would these come from in India - north or south?

1:00:56 > 1:00:59- The parathas?- Yeah. - Very North Indian.- Right.

1:00:59 > 1:01:02- All of North India, you find them being made in homes.- There you go.

1:01:02 > 1:01:05Right, so, you've got the red onions, the ginger,

1:01:05 > 1:01:07the curry leaves, the green chillies and the garlic.

1:01:07 > 1:01:10- It's all there.- Yeah.- Right.

1:01:14 > 1:01:18- All of that.- So, you're keeping the onions quite large?

1:01:18 > 1:01:21Cos, often in a lot of Indian cooking, you caramelise the onion.

1:01:21 > 1:01:26Yes, but here, we're using them for texture really.

1:01:26 > 1:01:29See, it's quite simple, in the sense that you've added everything

1:01:29 > 1:01:33almost into it and it's the way the garlic has been chopped.

1:01:33 > 1:01:37It's going to cook at almost the same time as the onions will.

1:01:39 > 1:01:41Now, if New York wasn't busy enough for you, next year,

1:01:41 > 1:01:44you've got another restaurant opening up in London as well.

1:01:44 > 1:01:46That's right. Well, I've got...

1:01:47 > 1:01:51I'm opening up another Cinnamon Kitchen in Soho.

1:01:51 > 1:01:53We're potentially going to be calling it Cinnamon Soho.

1:01:53 > 1:01:55I mean, in my head,

1:01:55 > 1:01:59I've got it as a bit more of a kitchen than Kitchen itself.

1:01:59 > 1:02:03It's a little bit more accessible, it's a little bit more fun,

1:02:03 > 1:02:06and some really interesting dishes we're coming up with.

1:02:06 > 1:02:10Trying to find some lambs' brains to use really.

1:02:10 > 1:02:13- Trying to find some lambs' brains? - Lambs' brains, yeah.

1:02:13 > 1:02:16Really nice, very traditional.

1:02:16 > 1:02:19I think I passed them in the corridor.

1:02:19 > 1:02:21What do you want to do with them?

1:02:21 > 1:02:23I'm going to marinate them

1:02:23 > 1:02:29- and then a garlic and herb spiced breadcrumb.- Right.

1:02:29 > 1:02:31- So, that's my onions...- Nice?

1:02:31 > 1:02:35Well, you know my rabbit has had a brain problem

1:02:35 > 1:02:37and we've just had to do a transplant with my rabbit's brain,

1:02:37 > 1:02:39but we couldn't get a rabbit brain,

1:02:39 > 1:02:44so what we've had to use is a brain from a hare and the thing is,

1:02:44 > 1:02:47since he had the operation, the transplant, I've noticed

1:02:47 > 1:02:52that a lot of his schemes are increasingly...ill-conceived.

1:02:52 > 1:02:55- LAUGHTER - That's a joke.

1:02:56 > 1:02:59- It didn't really happen. - No.- You can laugh at that one.

1:02:59 > 1:03:02- You've got to get the parathas on.- It's free, that one.

1:03:02 > 1:03:06I've got a question for you. What is ghee? What is ghee?

1:03:06 > 1:03:09Ghee is clarified butter, but it's been clarified

1:03:09 > 1:03:11and clarified down really, so it's reduced.

1:03:11 > 1:03:14Even after it's clarified, you keep cooking it off longer.

1:03:14 > 1:03:17Oh, right. Thanks for clarifying that for me.

1:03:17 > 1:03:19LAUGHTER

1:03:19 > 1:03:21I'm here all week!

1:03:23 > 1:03:27You're a bit like James. I'm not really sure what to expect from you.

1:03:30 > 1:03:31Right, so we've got our...

1:03:31 > 1:03:35Then you put some of this ghee on here, fold it over, fold it over.

1:03:35 > 1:03:38- Right, a couple of times.- Bit of flour, and then roll it thinner.

1:03:38 > 1:03:42- Roll it into a triangle.- Right. - I'll let this one slide, James.

1:03:42 > 1:03:46- But the next one... Try and get it...- There you go.

1:03:46 > 1:03:49What about the chapati flour? Is it a special kind of flour?

1:03:49 > 1:03:53- It's just a ground, stone-ground wholemeal flour.- Wholemeal.- Yeah.

1:03:53 > 1:03:56It's still unleavened. No raising agents or anything like that.

1:03:56 > 1:04:02So, I've got the onions and the coconut and all that stuff.

1:04:02 > 1:04:05Right, just run through. We've got all the ingredients in there.

1:04:05 > 1:04:08- You've put some additional spices in there?- Not yet.

1:04:08 > 1:04:12I'm going to add the crust, the roasted spice crust will be added.

1:04:12 > 1:04:17- Right.- I'm going to add that just before I take it off.

1:04:17 > 1:04:20I'm going to use it as a seasoning,

1:04:20 > 1:04:23as a finishing spice, rather than a cooking spice.

1:04:23 > 1:04:25The reason is, it's already been roasted before.

1:04:25 > 1:04:29Right, so you want this dusted with a little bit of butter at the end.

1:04:31 > 1:04:34- Some more of this ghee over the top. - And the finishing spice has gone in.

1:04:34 > 1:04:37- So, that's the goose and the spice gone in at the last minute.- Yeah.

1:04:40 > 1:04:43There you go. I'll lift these out. That's one, there you go.

1:04:46 > 1:04:49- And the other one.- That's not bad, James.- Sorry?- That's not bad at all.

1:04:49 > 1:04:52First time I've done any of these.

1:04:52 > 1:04:56OK, now I'm finishing this off with the coconut milk. Just...

1:04:57 > 1:05:00- So, last-minute coconut milk.- Yeah.

1:05:02 > 1:05:07- Mix the whole thing up.- You've got a spoon there when you're ready.

1:05:09 > 1:05:10Right.

1:05:10 > 1:05:13And so, there you are.

1:05:13 > 1:05:15You've got your...

1:05:15 > 1:05:18Now, you cooked it medium rare.

1:05:18 > 1:05:21- The reason for that, you don't want it to go tough.- Yeah, that's right.

1:05:21 > 1:05:24I mean, if you're doing it for Christmas lunch,

1:05:24 > 1:05:26then you serve it, you cook it like that.

1:05:26 > 1:05:27You cook your breast specially for it.

1:05:27 > 1:05:30But if you've got any leftovers the next morning,

1:05:30 > 1:05:33and you're just stir-frying it, then you don't worry about it.

1:05:33 > 1:05:35So, remind us what that is again.

1:05:35 > 1:05:39Right, we've got South Indian stir-fry of goose

1:05:39 > 1:05:42- with red onion, green chilli and curry leaf.- Easy as that.

1:05:42 > 1:05:46- And with a layered paratha. - Don't forget the parathas.- Yeah.

1:05:49 > 1:05:53And there you have it. Looks stunning. What does it taste like?

1:05:53 > 1:05:57- Yeah.- This is you.- Look at that! - Dive into that.- Yes, I will try it.

1:05:57 > 1:05:58Vivek, you're over here.

1:06:00 > 1:06:03Try that. Oh, yes, that's a big bit.

1:06:03 > 1:06:07Oh, mm. Mm, that's lovely.

1:06:07 > 1:06:10- May I try the...?- It's nice, but you can mix and match.

1:06:10 > 1:06:13- You don't have to use the goose. - You could use turkey.

1:06:13 > 1:06:15- I suppose lamb would work really well.- Lamb would work.

1:06:15 > 1:06:18- Duck works really well with this. - Gosh, that's really nice.

1:06:18 > 1:06:20I'm definitely going to cook it for my Christmas lunch.

1:06:20 > 1:06:24- That's a whole chilli. - That's a whole chilli you've just...

1:06:24 > 1:06:27LAUGHTER

1:06:27 > 1:06:29Argh!

1:06:34 > 1:06:36Never a wise move, to bite into a whole chilli,

1:06:36 > 1:06:38and I think Harry probably learnt the hard way there.

1:06:38 > 1:06:40But what an indulgent treat from Vivek,

1:06:40 > 1:06:43and perfect for using up leftover goose.

1:06:43 > 1:06:44Now it's Omelette Challenge time,

1:06:44 > 1:06:49as Atul Kochhar and Silvena Rowe battle it out for the top spot.

1:06:49 > 1:06:52Remember, all the chefs that come onto the show have to battle it out

1:06:52 > 1:06:54against the clock and each other to test how fast

1:06:54 > 1:06:57they can make a simple three-egg omelette.

1:06:57 > 1:07:01Now, Atul and Silvena, you've got to get off this orange board.

1:07:01 > 1:07:04- It's not good to be on here. - I know.- Oh!- Now, golden rules apply.

1:07:04 > 1:07:05It must be a three-egg omelette,

1:07:05 > 1:07:07using the ingredients in front of you.

1:07:07 > 1:07:09You got butter, cream, milk, bit of cheese.

1:07:09 > 1:07:12Folded three-egg omelette, as fast as you can.

1:07:12 > 1:07:16The time starts when I say. It stops when the omelette hits the plate.

1:07:16 > 1:07:19- OK.- Are you ready?- Ready. - Have you been practising?- No.

1:07:19 > 1:07:22Oh, yeah, not! I know you chef types, please!

1:07:22 > 1:07:25Are you ready? Three, two, one, go.

1:07:25 > 1:07:27Argh...

1:07:27 > 1:07:31- OK, I'm nearly there.- Now, we put that bowl ready for the shells.

1:07:31 > 1:07:33I've got no time to talk to you now.

1:07:33 > 1:07:36There you go, butter's going in.

1:07:36 > 1:07:38- Level pegging at this stage. - Oh, my God!

1:07:38 > 1:07:42Level pegging at this stage. Oh, Atul.

1:07:43 > 1:07:45Now this is the real secret, seasoning.

1:07:45 > 1:07:48It's got to be seasoned, it's got to be a folded three-egg omelette.

1:07:48 > 1:07:50- Don't tell him!- It's got to be a folded three-egg omelette.

1:07:50 > 1:07:52Don't tell him.

1:07:52 > 1:07:54Now, not looking too bad at the moment.

1:07:54 > 1:07:57It must be an omelette, not scrambled egg.

1:07:57 > 1:07:59It's got to be cooked in the middle, Silvena.

1:07:59 > 1:08:04Yes, we are getting there, James! We are getting there.

1:08:04 > 1:08:05GONG

1:08:05 > 1:08:07GONG

1:08:07 > 1:08:08Look at this!

1:08:08 > 1:08:11SILVENA LAUGHS

1:08:11 > 1:08:15- Look at this, Eamonn.- My breakfast doesn't look too bad after that.

1:08:15 > 1:08:18Excuse me, you're talking about Atul's one.

1:08:18 > 1:08:20Excuse me, which side are you approaching -

1:08:20 > 1:08:22the wide or the narrower or the middle runny one?

1:08:22 > 1:08:25I'm approaching the side that's cooked.

1:08:25 > 1:08:27We can do the show again together, Atul, I think, you and me.

1:08:29 > 1:08:32Atul, it's not really an omelette, is it, mate, that?

1:08:32 > 1:08:35- It's better than omelette.- What? - Come on, the time.

1:08:35 > 1:08:38- Somebody give me the time. Suspense.- Let's have a look at this.

1:08:38 > 1:08:43- How gorgeous is that? - Yeah, I'm officially surprised.

1:08:44 > 1:08:48- Yeah.- Ooh, I'm going to get a kiss? - That looks overcooked.- No?

1:08:48 > 1:08:54I'm going to get a kiss if I'm improved from my 1.33 minutes.

1:08:56 > 1:09:00- How do you think you've done? - I've done 37 seconds.- Atul first.

1:09:02 > 1:09:05- He's 36 then.- How do you think you've done?- 35 maybe.

1:09:05 > 1:09:07- Ooh, cheeky.- I'm sorry but...

1:09:08 > 1:09:11- ..you don't even get on the board, mate.- Oh, my God!

1:09:11 > 1:09:14- You still stay where you are, one minute, two seconds.- Really?

1:09:14 > 1:09:18- One minute, two seconds?- No, not YOU! Coming on to you in a minute.

1:09:18 > 1:09:21- Silvena, how do you think you've done?- One minute, three seconds.

1:09:21 > 1:09:24- Or one minute, one second. - How do you think you've done?

1:09:24 > 1:09:27- I think 59 seconds.- Really? - Mm, because I was before him.

1:09:27 > 1:09:31- 59 seconds, definitely.- You've gone above me.- James.- You did it...

1:09:33 > 1:09:35- What did I do? - That can go in the bin.

1:09:35 > 1:09:37- Ooh, we don't want that. - Cos you beat that.

1:09:37 > 1:09:39- You did it...- In 40 seconds.

1:09:39 > 1:09:42- I don't know. Where?- 40 seconds.

1:09:42 > 1:09:45CHEERING Oh, my God!

1:09:47 > 1:09:49Oh, he's lovely!

1:09:54 > 1:09:56A vast improvement there from Silvena,

1:09:56 > 1:09:58but a poor show from Atul.

1:09:58 > 1:10:01Now, up next, Adam Byatt is making his Saturday Kitchen debut

1:10:01 > 1:10:04and it's also a debut for razor clams.

1:10:04 > 1:10:06Good to have you on the show, Adam.

1:10:06 > 1:10:08As well as you making your Saturday Kitchen debut,

1:10:08 > 1:10:11we have these making a Saturday Kitchen debut as well.

1:10:11 > 1:10:13What are you going to do with these razor clams?

1:10:13 > 1:10:16I want to utilise the shell and make a lovely razor clam gratin,

1:10:16 > 1:10:20with some fennel, leeks, a bit of chilli just to lift it, butter.

1:10:20 > 1:10:22We're going to cook them like a moules mariniere.

1:10:22 > 1:10:25- This is on the menu tonight?- This is on the menu in the restaurant now.

1:10:25 > 1:10:27Fire away. I'll get a knife.

1:10:27 > 1:10:29The first thing I want you to do, take the tops off...

1:10:29 > 1:10:32Don't give me the leek! I've seen enough of leek!

1:10:32 > 1:10:34- I'll be kind on you, don't worry. - What am I doing with these?

1:10:34 > 1:10:38We want to cut all the trimmings up before we dice.

1:10:38 > 1:10:43We're going to sweat that down, just to cook the razor clams.

1:10:43 > 1:10:48- So, you just want...- It's like a moules mariniere-type effect.- OK.

1:10:51 > 1:10:53- A hot pan.- Yeah.

1:10:53 > 1:10:56- A little lemon thyme in there. - OK.- Butter.

1:10:56 > 1:10:59And we'll just let that sweat down for a second.

1:11:01 > 1:11:04- Made that a bit hot.- There you go.

1:11:04 > 1:11:07OK. We diced the fennel and the leeks.

1:11:07 > 1:11:10OK. Pop some white wine in there for the razor clams.

1:11:10 > 1:11:12- Got to wash them well, the razor clams.- Yeah.

1:11:12 > 1:11:14That's it.

1:11:15 > 1:11:19- If we make a dice of the fennel... - Turn that down a bit, there we go.

1:11:19 > 1:11:22The fennel and the leeks.

1:11:24 > 1:11:26Pop that into the other pan, we're going to sweat that down.

1:11:26 > 1:11:28That's going to be the filling.

1:11:28 > 1:11:31You need this quite small cos this is going to go back into the shells.

1:11:31 > 1:11:34- That's right. It's like a filling, mixed up with all the clams.- OK.

1:11:34 > 1:11:36Don't need those any more.

1:11:36 > 1:11:41Pop some lemon thyme into the... Just pick the nice leaves off.

1:11:41 > 1:11:44- Lemon thyme's a bit more fragrant. - Yeah.

1:11:44 > 1:11:47Tell us about Trinity. I mentioned it at the top.

1:11:47 > 1:11:51- Trinity.- Trinity. It won two awards in one night.

1:11:51 > 1:11:53Yeah, it was quite some night.

1:11:53 > 1:11:57I took all the guys there to the Hospitality Awards.

1:11:57 > 1:11:59It was a lovely night

1:11:59 > 1:12:02and to win both awards within the first year, great for the team.

1:12:02 > 1:12:05A lot of hard work's gone in, so it's great to get that.

1:12:05 > 1:12:08Pop the razor clams into this pan here.

1:12:08 > 1:12:10Get a few of them in. Just leave one of them out,

1:12:10 > 1:12:12- so we can have a look at them. - Sure. Pop the lid on.

1:12:12 > 1:12:15That's got to steam, takes two or three minutes.

1:12:15 > 1:12:17You don't want to cook these for too long, do you?

1:12:17 > 1:12:20No, you want probably two minutes, just to open them up

1:12:20 > 1:12:22cos we're going to re-cook them as well under the grill.

1:12:22 > 1:12:24These are these little fellas.

1:12:24 > 1:12:27You've got an interesting way of harvesting these, haven't you?

1:12:27 > 1:12:29Yeah, the way they get them out,

1:12:29 > 1:12:32they're buried underneath the sand. There's little holes

1:12:32 > 1:12:35and when the tide goes out, they just walk along,

1:12:35 > 1:12:37drop some saline solution into the hole,

1:12:37 > 1:12:40clam thinks the tide's come back in and up they come.

1:12:40 > 1:12:42So, you've got you with your clam hunting

1:12:42 > 1:12:44and Raymond with his mushroom hunting.

1:12:44 > 1:12:47Do you go looking for them as well? Do you cook with them much?

1:12:47 > 1:12:50Not very much. They are lovely, but they can be a bit tough.

1:12:50 > 1:12:52You've got to know what you're doing.

1:12:52 > 1:12:54- Cook them very gently. - You can't cook them too far.

1:12:54 > 1:12:56A little bit of chilli, not all that.

1:12:56 > 1:12:58Just lifts it up a little, I think.

1:12:58 > 1:13:01- All right.- Get rid of all that.

1:13:01 > 1:13:03There you go. Now, your restaurant...

1:13:03 > 1:13:07- A little crust.- ..in Clapham.- That's right. Clapham in South London.

1:13:07 > 1:13:09Where do you get your inspiration from?

1:13:09 > 1:13:11Loads of people who have never been...

1:13:11 > 1:13:13What would you look for, if you explained it?

1:13:13 > 1:13:15It's good solid cooking,

1:13:15 > 1:13:18warm, hospitable service.

1:13:18 > 1:13:20Do you take your influences from France?

1:13:20 > 1:13:24I was classically trained with the Academy of Culinary Arts,

1:13:24 > 1:13:28but worked in modern restaurants like The Square and Claridge's

1:13:28 > 1:13:31and things like that. So, I've got inspiration from both,

1:13:31 > 1:13:34but I'm cooking for a local market, so the restaurant's accessible

1:13:34 > 1:13:37and the food's good, solid cooking really.

1:13:37 > 1:13:39- Right, OK.- A little crust. Breadcrumbs.

1:13:39 > 1:13:41And then the pecorino in there as well.

1:13:41 > 1:13:43- Going to give it a bit of a glaze. - No problem.

1:13:43 > 1:13:46That's sweated down. Our clams are now cooked,

1:13:46 > 1:13:50as far as we want them right now. Drain them off through here, OK.

1:13:51 > 1:13:54That just gets drained. All that juice is wonderful.

1:13:54 > 1:13:55We make a lovely little soup out of that.

1:13:55 > 1:13:58Two little bowls, I need. There we go.

1:13:58 > 1:14:00So, we've got pecorino, as well as the crumbs.

1:14:00 > 1:14:03- No crust with that, just the normal bread.- Yeah.

1:14:04 > 1:14:06Blitzed up.

1:14:07 > 1:14:09We make a little soup out of this as well

1:14:09 > 1:14:12and serve it with the shell as well.

1:14:12 > 1:14:15So, pop the shell on there. Meat into there.

1:14:15 > 1:14:18And we use the shells to serve the gratin back in.

1:14:18 > 1:14:23People do this with mussels and clams and stuff all the time.

1:14:23 > 1:14:26Discard this bit. You just want the nice long bit

1:14:26 > 1:14:29- and discard the other bit.- There's quite a lot of meat on there.

1:14:29 > 1:14:30Yeah, a lot of meat.

1:14:30 > 1:14:33The tube and all that is the sort of stomach and stuff.

1:14:33 > 1:14:36- You don't want all that. - OK.- You want to get rid of that.

1:14:36 > 1:14:40OK, while that's happening, we need a little bit of that juice,

1:14:40 > 1:14:42just to keep that back in the ragout.

1:14:42 > 1:14:45- Yeah.- And we bring that down.

1:14:45 > 1:14:48- Ever tried razor clams? - Yeah, I've had them in restaurants.

1:14:48 > 1:14:50I know what he means, they can be tough.

1:14:50 > 1:14:53So, how do you get away with serving them not tough?

1:14:53 > 1:14:55Don't cook them too far. Just...

1:14:55 > 1:14:59keep the cooking quite quick and simple.

1:14:59 > 1:15:02Cook them like a moules mariniere, really.

1:15:02 > 1:15:03Um...

1:15:03 > 1:15:06These are going to be cooked sort of two ways, aren't they?

1:15:06 > 1:15:11Yeah, we've got our ragout and then we're going to cover them

1:15:11 > 1:15:14and put a little crust on them, like that.

1:15:14 > 1:15:16- OK.- That's very nice.

1:15:16 > 1:15:19I give you a lot less of a hard time than Raymond.

1:15:19 > 1:15:21Don't use the green bits of the leeks.

1:15:21 > 1:15:23- Don't use the green bits, no. - Here we go.

1:15:23 > 1:15:25That goes back in there.

1:15:25 > 1:15:29It's got to be thick enough to sit in there. A spoon.

1:15:29 > 1:15:32- I'll just give my hands a quick rinse. One sec.- There you go.

1:15:32 > 1:15:35- I'm putting that off to one side. - Thanks.- Seasoning?

1:15:35 > 1:15:37- Salt and pepper? - I've seasoned that already,

1:15:37 > 1:15:41and obviously, it's quite salty because you've got all the juice

1:15:41 > 1:15:45from the liquid as well, from the cooking of the clams.

1:15:45 > 1:15:47So, you don't want to go too far.

1:15:47 > 1:15:50That's it. We just pop that into each shell.

1:15:51 > 1:15:54- That's it. And you've got that crust ready?- It's ready.

1:15:54 > 1:15:56And we're just going to pop those under the grill.

1:15:56 > 1:15:59So, a nice hot grill ready. This is on the menu, is it?

1:15:59 > 1:16:00We serve two of these per person

1:16:00 > 1:16:03with a little soup of all that juice.

1:16:03 > 1:16:05That's lovely.

1:16:05 > 1:16:07I'll leave you to sprinkle those on.

1:16:07 > 1:16:09There we go. On top like that.

1:16:09 > 1:16:11Not too heavy on the pecorino.

1:16:11 > 1:16:14A great thing, particularly for Christmas time, dinner parties,

1:16:14 > 1:16:15something like that, something different?

1:16:15 > 1:16:17Yeah, they can be a nice canape,

1:16:17 > 1:16:19they can be a great light starter for Christmas.

1:16:19 > 1:16:21- I'm going to stand by this, Adam. - Yes.

1:16:21 > 1:16:23- What are you going to serve this with?- Don't burn them!

1:16:23 > 1:16:26I'm not going to burn them! What are you going to serve this with?

1:16:26 > 1:16:29We're going to serve it with a bit of lime on the side,

1:16:29 > 1:16:31just to lift it up. That's all we do here.

1:16:31 > 1:16:32Let me get a plate up.

1:16:32 > 1:16:35But where would people get razor clams from?

1:16:35 > 1:16:39Thankfully, there's a lot of good fishmongers now,

1:16:39 > 1:16:42more independent fishmongers coming up, which is great.

1:16:42 > 1:16:44It's great to see, and it does mean that you can,

1:16:44 > 1:16:47probably by pre-order, get things like this,

1:16:47 > 1:16:49readily available, which is great, so nice to see that.

1:16:49 > 1:16:51If you live on the coast, you can have a go

1:16:51 > 1:16:54- at trying to get them yourself. - Get them yourself, absolutely.

1:16:54 > 1:16:57We did a masterclass on English shellfish and talked all about that.

1:16:57 > 1:17:00All about, sort of, harvesting your own things

1:17:00 > 1:17:02and what great shellfish we have in this country, so, very nice.

1:17:02 > 1:17:04These are just going to go in?

1:17:04 > 1:17:07- You could transfer that juice into a nice little soup.- We do.

1:17:07 > 1:17:10We just cream it with a tiny bit of milk, a bit of cream,

1:17:10 > 1:17:12and boil it up, and we just froth it quickly.

1:17:12 > 1:17:14- Using the same ingredients that you stuffed...- The same.

1:17:14 > 1:17:17We just take the same liquid and we serve a little...

1:17:17 > 1:17:18If you explain the flavour to everybody,

1:17:18 > 1:17:21what would be the nearest flavour to razor clams? Just normal clams?

1:17:21 > 1:17:24Probably normal clams mixed with mussels.

1:17:24 > 1:17:26It's sort of halfway between. They're not quite as strong

1:17:26 > 1:17:29as a Palourde clam and they're a bit more balanced,

1:17:29 > 1:17:31a bit more enriched than a normal mussel.

1:17:31 > 1:17:33- Well, what I'm going to do... - You're not burning them, I hope!

1:17:33 > 1:17:36No, I'm not burning them. This grill's gone down for some reason.

1:17:36 > 1:17:39- Oh, really?- I'm just going to pop that up there,

1:17:39 > 1:17:40just to flash them off.

1:17:40 > 1:17:44Really you want them in there for 30 seconds, something like that?

1:17:44 > 1:17:47Yeah, just a minute, really, just to brown the top off.

1:17:47 > 1:17:49That's all you need. Finished. Just to finish them off.

1:17:49 > 1:17:52Everything's cooked, so it doesn't take too long to make.

1:17:52 > 1:17:54- It's a quick dish to make. - Don't overcook them.

1:17:54 > 1:17:58Now, come on! Waiting for these things! Come on! Come on! Come on!

1:17:58 > 1:18:00There you go.

1:18:00 > 1:18:03- A watched clam never browns! - Never browns, no.

1:18:04 > 1:18:07It's great this, isn't it? Cooking live on television!

1:18:07 > 1:18:08LAUGHTER

1:18:08 > 1:18:11Do you know what, I'm good to serve them as they are, like that.

1:18:11 > 1:18:14Because they're going to take too long.

1:18:15 > 1:18:17Just take them till they're nice and golden brown.

1:18:17 > 1:18:20You don't want to go too far. You need to brown the cheese as well.

1:18:20 > 1:18:24So, we just serve the two like that with a little bit of lime.

1:18:24 > 1:18:25So, remind us what that dish is again.

1:18:25 > 1:18:27So, that's a gratin of razor clams

1:18:27 > 1:18:31- with leeks, fennel and a bit of chilli and lime.- As easy as that.

1:18:35 > 1:18:38Lovely. Right, OK, back over here.

1:18:38 > 1:18:42You get to try these. Have a seat. Dive in.

1:18:42 > 1:18:45I love the thought of harvesting them yourself. I once...

1:18:45 > 1:18:47I can see you and Judy doing that.

1:18:47 > 1:18:49There's a beach in Cornwall called Lantic Bay,

1:18:49 > 1:18:52and there are mussels growing on the rocks. I've gone at low tide,

1:18:52 > 1:18:55taken the mussels off, brought them back and made moules mariniere.

1:18:55 > 1:18:58- It's different when you collect it yourself.- When the tide goes out,

1:18:58 > 1:19:00- those little tiny holes in the sand...- Here we go.

1:19:00 > 1:19:03You've got to trick the clam into thinking that the water's back in.

1:19:03 > 1:19:05- The water's coming in. - That's really nice.

1:19:05 > 1:19:07What if you fall on a very clever clam?

1:19:12 > 1:19:13A great dish there from Adam.

1:19:13 > 1:19:15Now, when Nicki Chapman came to the studio

1:19:15 > 1:19:17to face her food heaven or her food hell,

1:19:17 > 1:19:20she was craving the crab but curbing the lemon curd.

1:19:20 > 1:19:22Heaven or hell? Let's find out.

1:19:22 > 1:19:24It's time to find out

1:19:24 > 1:19:26whether Nicki will be facing food heaven or food hell.

1:19:26 > 1:19:29- Nicki, to remind you, food heaven... - Look at that!

1:19:29 > 1:19:32Lovely brown crab over there. Some white crabmeat over here.

1:19:32 > 1:19:34- Perfect.- This could be transformed into a lovely spring roll

1:19:34 > 1:19:36with a nice sort of dip with coriander

1:19:36 > 1:19:39and another one of your favourite ingredients, avocado.

1:19:39 > 1:19:40Love avocados!

1:19:40 > 1:19:43Alternatively, it could be this mixture over here -

1:19:43 > 1:19:45the dreaded lemon curd. A nice little tartlet,

1:19:45 > 1:19:48with lemon curd, meringue turned into a lemon meringue pie,

1:19:48 > 1:19:50which is delicious, straight back from the '70s.

1:19:50 > 1:19:54- Lovely. With a little blackberry compote.- That would be the best bit.

1:19:54 > 1:19:57Now, as it's Christmas, we have a special treat.

1:19:57 > 1:20:00These are Saturday Kitchen festive Christmas crackers.

1:20:00 > 1:20:03Inside one of them is the word "heaven",

1:20:03 > 1:20:06inside the other is the word "hell".

1:20:06 > 1:20:08So you've got to pick a cracker, decide your fate.

1:20:08 > 1:20:10- Are you ready?- Yeah.- Pick a cracker.

1:20:10 > 1:20:13I really want to get this right! I didn't think I'd care.

1:20:13 > 1:20:15You've got a 50-50 chance. Which one?

1:20:15 > 1:20:16- That one.- Are you sure?

1:20:16 > 1:20:19- No. But I'm going... - Do you want to change your mind?

1:20:19 > 1:20:20- No.- This one.- Final answer.

1:20:20 > 1:20:23There you go. I'll just pop that one down there. Now pull your cracker.

1:20:23 > 1:20:25Right, you have picked...

1:20:27 > 1:20:29No! What is it? What is it? What is it?

1:20:29 > 1:20:33- Hell, hell, hell.- It isn't! - It is the dreaded hell!

1:20:33 > 1:20:35Look at that.

1:20:35 > 1:20:38To prove it, girls, do you want to open...? Lose the crab.

1:20:38 > 1:20:39Take that away, guys.

1:20:39 > 1:20:42Talking of the '70s, I feel like Bullseye -

1:20:42 > 1:20:43"This is what you could've won."

1:20:43 > 1:20:46- Take that away, boys. - Can I take that home?

1:20:46 > 1:20:47That says "heaven".

1:20:47 > 1:20:50First thing you want to do for this, what we're going to do first of all

1:20:50 > 1:20:52is get our meringue on, first of all.

1:20:52 > 1:20:54I'm going to do this hot meringue.

1:20:54 > 1:20:56There's three types of meringue - hot, cold and boiled.

1:20:56 > 1:20:59This is a hot meringue. So, sugar goes straight into the oven.

1:20:59 > 1:21:02Exactly the same quantities, no matter what meringue you're doing.

1:21:02 > 1:21:04So, boys, what you need to do...

1:21:04 > 1:21:07- Jun, if you can roll me out that and line our tartlet cases.- OK.

1:21:07 > 1:21:09A bit of clingfilm and some rice in there.

1:21:09 > 1:21:13And then if you can take me two egg whites, place them in the bowl.

1:21:13 > 1:21:15We don't want the yolks. They can go in there.

1:21:15 > 1:21:18- Over here, curd.- That's the worst bit.- This is the best bit, the curd.

1:21:18 > 1:21:21What you need for this one is, obviously, zest,

1:21:21 > 1:21:23which we've got, of lemon.

1:21:23 > 1:21:25Just move that off to one side.

1:21:25 > 1:21:28Plenty of zest of lemon, so it's zest and juice,

1:21:28 > 1:21:32and then butter, sugar and eggs.

1:21:32 > 1:21:34A lot of people don't make their own lemon curd.

1:21:34 > 1:21:37It's actually really straightforward, to be honest.

1:21:37 > 1:21:39It's funny, because I like the ingredients,

1:21:39 > 1:21:41- I just don't like them together. - It depends.

1:21:41 > 1:21:44I think, with lemon curd, if you make it fresh,

1:21:44 > 1:21:47it tastes totally different to the stuff that you buy in.

1:21:47 > 1:21:49I think that's probably the thing.

1:21:49 > 1:21:51It does have that synthetic taste.

1:21:51 > 1:21:54This is fresh lemon, so hopefully,

1:21:54 > 1:21:56this may or may not change your mind.

1:21:56 > 1:21:59There you go. The lemons go in.

1:21:59 > 1:22:02- You've done that already? - Well, it's only breaking eggs!

1:22:02 > 1:22:05Give him a hand doing the little tartlets there.

1:22:05 > 1:22:07I loved the fish, I loved the pigeon.

1:22:07 > 1:22:10- I don't want it to be ruined now. - Thanks very much, Nicki!

1:22:10 > 1:22:13- Pressure!- I'm trying my best here. There you go. Right, OK.

1:22:13 > 1:22:16The zest - plenty, plenty of zest, like I said.

1:22:16 > 1:22:18The more zest you put in... The secret is, you just want the zest,

1:22:18 > 1:22:21not the white stuff. You don't want the pith.

1:22:21 > 1:22:23So, literally, round the edge,

1:22:23 > 1:22:26as little taken off the lemon as possible.

1:22:26 > 1:22:30Then, at the same point, we're going to throw in our sugar.

1:22:30 > 1:22:33- Look how much sugar goes in there. - A lot. Wow!- Lots of sugar.

1:22:33 > 1:22:37Because there's quite a lot of lemon juice going in here, of course.

1:22:37 > 1:22:41Then what we can do is then pop the lemons,

1:22:41 > 1:22:43three of these.

1:22:43 > 1:22:47They all go in as well. So, juice of all these.

1:22:47 > 1:22:50Squeeze them in.

1:22:51 > 1:22:52It doesn't matter about the pips.

1:22:52 > 1:22:54Call it fibre.

1:22:54 > 1:22:56So they go all in there.

1:22:56 > 1:22:58So, plenty of lemon juice.

1:22:58 > 1:23:01It's the same thing if you're doing orange curd. The same rule applies.

1:23:01 > 1:23:03- It's the same recipe.- Yeah.

1:23:03 > 1:23:05You can do it with limes as well, so it's the same thing.

1:23:05 > 1:23:08Limes would be very tart, wouldn't it? No?

1:23:08 > 1:23:12You've got tons of sugar in here, you see? So, it would still work.

1:23:12 > 1:23:16- The old recipe still applies. - This is an old favourite, isn't it?

1:23:16 > 1:23:19Well, a lot of people think that lemon meringue pie is English.

1:23:19 > 1:23:21I'm a great believer that it's actually American.

1:23:21 > 1:23:23It was invented by an American pastry chef.

1:23:23 > 1:23:27The lime pie and the lemon pie used to be very traditional

1:23:27 > 1:23:29over in America.

1:23:29 > 1:23:32They had a lot of... They used to use egg yolks for the filling

1:23:32 > 1:23:35but, of course, didn't know what to do with the egg whites.

1:23:35 > 1:23:38The girls are really happy. They wanted this, didn't you?

1:23:38 > 1:23:41The girls are really happy. Of course, this was invented

1:23:41 > 1:23:44by somebody who didn't want to waste anything.

1:23:44 > 1:23:47So, can you trim off those little tartlet cases?

1:23:47 > 1:23:49When you're making the little tartlets...

1:23:49 > 1:23:52- Can you whisk me up the egg whites, please, boys?- Yeah.

1:23:52 > 1:23:54There you go.

1:23:54 > 1:23:56The secret of these, when you're making little tartlets,

1:23:56 > 1:24:01- don't trim the pastry off until after they've been cooked.- Why?

1:24:01 > 1:24:02Because the problem is, they shrink.

1:24:02 > 1:24:06- Oh, dear. Now it's a hand whisk. - What's that?- A hand whisk.

1:24:06 > 1:24:08Are you destroying it?

1:24:08 > 1:24:10No, no. I much prefer this.

1:24:12 > 1:24:14- Just use that. - No, I like old-fashioned.

1:24:14 > 1:24:17Switch it on. There you go.

1:24:19 > 1:24:22Right, so the secret with this is, I actually think

1:24:22 > 1:24:26this is how the actual lemon meringue pie was invented.

1:24:26 > 1:24:28They used to have a lot of egg yolks left over from this mixture,

1:24:28 > 1:24:31egg whites they didn't know what to do with,

1:24:31 > 1:24:33so they poured them over the top. Hence, lemon meringue pie was born.

1:24:33 > 1:24:36- Clever.- A '70s classic, you see? - '70s classic,

1:24:36 > 1:24:39- as you keep reminding me of my age! Thank you.- A '60s classic.

1:24:39 > 1:24:42- No, '70s! I'll take '70s. - It's really straightforward.

1:24:42 > 1:24:45What you do is keep heating this up. Now, what you're going to do

1:24:45 > 1:24:48is keep whisking this up, cos you're making the lemon curd.

1:24:48 > 1:24:51- I don't like it!- The secret is, don't boil it, or it's ruined.

1:24:51 > 1:24:54- That would be easy for me, wouldn't it?- Go right around the edge,

1:24:54 > 1:24:56keep mixing it, cos if you boil it, it's wrecked.

1:24:56 > 1:24:59Over here, we're going to get our meringue on.

1:24:59 > 1:25:02Like I said, there's three main types of making meringue.

1:25:02 > 1:25:05There's the cold meringue, where you add the sugar cold.

1:25:05 > 1:25:06There's a hot meringue, where this is -

1:25:06 > 1:25:09the hot sugar is added to it hot.

1:25:09 > 1:25:12Or there's boiled meringue, where you boil it together with water.

1:25:12 > 1:25:14You sometimes call them Italian meringue.

1:25:15 > 1:25:19Now, if you're pregnant, you would go for the boiled meringue,

1:25:19 > 1:25:23because it actually cooks the egg whites, makes them slightly stiffer.

1:25:23 > 1:25:26This one is pretty straightforward.

1:25:26 > 1:25:29The same quantity, poured onto here.

1:25:29 > 1:25:32- How are we doing, Nicki? Are you ruining it?- No, it's thickening up.

1:25:32 > 1:25:34Pour this straight in.

1:25:34 > 1:25:37- It starts to thicken up.- Brilliant.

1:25:39 > 1:25:41There you go.

1:25:43 > 1:25:45- It's beginning to boil. - Keep whisking it.

1:25:45 > 1:25:47Now for our little compote that we have over here.

1:25:47 > 1:25:51- You aren't boiling that, are you, Nicki?- No...- Concentrate, Nicki!

1:25:51 > 1:25:53Concentrate now.

1:25:53 > 1:25:56We've got some blackberry liqueur for our little compote.

1:25:56 > 1:25:58This is great, I don't have to do anything. It's brilliant.

1:25:58 > 1:26:01- In we go with the sugar.- More sugar?

1:26:01 > 1:26:04More sugar. Keep whisking it, it's nearly there. Take it off the heat.

1:26:04 > 1:26:06There you go.

1:26:06 > 1:26:09That's it. Can you fill up the piping bag, please?

1:26:10 > 1:26:14- In we go with our blackberries. - It smells quite nice.

1:26:14 > 1:26:17They go all in as well. How are we doing?

1:26:17 > 1:26:19- That's good, look.- Look at that. - It smells nice.

1:26:19 > 1:26:21You've just made lemon curd.

1:26:21 > 1:26:23- Fresh lemon curd.- Or scrambled egg!

1:26:23 > 1:26:28No, this is lemon curd. All you do now is stick that into a little pot,

1:26:28 > 1:26:31for Christmas, you see, and New Year. Delicious.

1:26:31 > 1:26:34You can make that in a little pot, pop it in the fridge.

1:26:34 > 1:26:36Alternatively, you could pop it in little pots,

1:26:36 > 1:26:38put a cover on it and it lasts really nicely.

1:26:38 > 1:26:41You've got a lemon curd. It thickens up a lot more

1:26:41 > 1:26:44when it's been in the fridge.

1:26:44 > 1:26:48Then what we're going to do is take our little tartlets.

1:26:48 > 1:26:51Have you got a plate there, Jun? Thank you very much.

1:26:51 > 1:26:53How long do you leave it in the fridge for?

1:26:53 > 1:26:57- This, overnight, really, so it firms up nicely.- Oh, look at that...

1:26:58 > 1:27:00Sorry.

1:27:00 > 1:27:01I didn't think that came out.

1:27:01 > 1:27:05- I was groaning to myself.- It DID come out, thank you very much!

1:27:05 > 1:27:07Right, pile that on the top.

1:27:07 > 1:27:10Hopefully, Theo has then...

1:27:10 > 1:27:13- Thank you very much. - Is that all right?

1:27:13 > 1:27:16Yeah, that's fine. If you can get me a blowtorch out the back.

1:27:16 > 1:27:19Then we pipe our meringue

1:27:19 > 1:27:21on the top.

1:27:22 > 1:27:24Lovely.

1:27:29 > 1:27:31Lemon meringue pie. Simple as that.

1:27:31 > 1:27:33Then look at these blackberries.

1:27:33 > 1:27:36Look what happens to them when you put that liqueur and sugar.

1:27:36 > 1:27:40Look at that! Delicious! All we do now is lift this off.

1:27:40 > 1:27:43- I can see you're not enthralled by this.- The blackberries look nice.

1:27:43 > 1:27:46- You're trying your best.- I know.

1:27:46 > 1:27:49I'm still getting over the crab roll.

1:27:49 > 1:27:53Then finally, what you do, in this compote, at the last minute,

1:27:53 > 1:27:55just a touch of mint.

1:27:55 > 1:27:59- Give that a mix together. - That smells good.- Sorry?

1:27:59 > 1:28:01- That smells really good.- Yeah.

1:28:01 > 1:28:03Blackberries, I think...

1:28:04 > 1:28:08- You just pile these on the side. - That's the best bit.

1:28:08 > 1:28:12No, it's not the best bit! The best bit is inside that, Nicki.

1:28:12 > 1:28:16- A little bit of that over the top. Then you dive in.- Oh...

1:28:16 > 1:28:18You're not going to be disappointed, if I don't like it?

1:28:18 > 1:28:20While you dive in, I'll see what Olly's chosen.

1:28:20 > 1:28:22Do you want to bring over the glasses, guys?

1:28:22 > 1:28:24Don't look too happy!

1:28:24 > 1:28:27I'm not one of the contestants, you know, from Pop Idol.

1:28:27 > 1:28:30- What's wrong with it?- Oh, James!

1:28:30 > 1:28:33- Oh!- Oh, James!

1:28:33 > 1:28:35Honestly, the pastry is lovely, the meringue's not bad,

1:28:35 > 1:28:37it's when you hit that lemon curd,

1:28:37 > 1:28:39it gets into the back of your throat and, eurgh.

1:28:39 > 1:28:41I can't believe it, it's delicious.

1:28:41 > 1:28:43Sorry, but you've got big fans either side of me, so...

1:28:43 > 1:28:46- Take the taste away with a glass of wine.- Thank you.

1:28:51 > 1:28:53Oh, dear! It doesn't look like we converted Nicki

1:28:53 > 1:28:54to loving lemon curd there.

1:28:54 > 1:28:58Shame, because it's a '70s classic and it can't be beaten.

1:28:58 > 1:29:00Anyway, that's all we've got time for this week

1:29:00 > 1:29:01on Saturday Kitchen Best Bites.

1:29:01 > 1:29:04I hope you've enjoyed taking a look back at some memorable moments

1:29:04 > 1:29:07and don't forget all the studio recipes are available

1:29:07 > 1:29:10on the BBC website. Enjoy putting up your Christmas decorations

1:29:10 > 1:29:12and we'll see you all next week.