10/12/2017 Saturday Kitchen Best Bites

Good morning. We're feeling festive today,

so we've got a cracking line-up for you,

with plenty of your favourite chefs, celebrities

and a handful of sweet treats thrown in as well.

So, forget about putting up those decorations,

make yourself comfy and enjoy another helping

of Saturday Kitchen Best Bites.

Welcome to the show.

Over the next 90 minutes, we'll be bringing you

some of the best moments from Saturday Kitchen history,

all with a festive twist.

Coming up, the queen of baking, Mary Berry,

enjoys a luxurious white chocolate and whisky

croissant bread-and-butter pudding,

Nathan Outlaw is here with a selection of seafood starters.

He cures salmon in beetroot, fennel, tarragon and salt,

before serving alongside deep-fried oysters,

smoked mackerel pate and a beetroot salad.

Vivek Singh makes an indulgent festive stir-fry.

He pan-fries goose breast, before stir-frying with onion,

garlic, green chilli and spices, and serves alongside home-made parathas.

Silvena Rowe takes on Atul Kochhar in a classic Omelette Challenge.

And then it's over to Adam Byatt,

who's cooking herb-crusted razor clams.

He steams the clams with leeks, thyme and fennel,

before grilling with a pecorino and sourdough topping.

And finally, Nicki Chapman faces her food heaven or her food hell.

Will she get her food heaven,

crab spring rolls with avocado and lemongrass sauce,

or her food hell, lemon curd meringue tart

with blackberry compote? You're going to have to keep watching

till the end of the show to find out.

But first up, our favourite Italian chef, Gennaro Contaldo,

is putting James to work, whilst making a classic Italian dish.

He's been an inspiration to Jamie Oliver and to hundreds of students

who've passed through Jamie's Fifteen foundation,

with his passion and enthusiasm for great Mediterranean cooking.

I can't wait to be inspired by him this morning. It's Gennaro Contaldo.

-Good to have you on the show.

-Thank you very much.

Good to have you on the show. Explain to us what we're doing.

Right. We're going to do a dish

which is called a lasagne,

but the way I cook will be a festive lasagne,

a lasagne which is only for a special occasion -

-Christmas!

-Christmas, yes?

-Why not?

Have a turkey. Away.

-Yeah, OK.

-The other one, away. Just cook a lasagne.

Cook a lasagne your way. This is the meatballs, isn't it?

-Can I speak? You have to speak proper English with me.

-OK.

Because your strong northern accent, I don't understand a word.

Yeah, you're quite right. Can't get a word.

Butter, not "butta".

OK. What have we got here?

We have minced pork - perfect.

Minced beef - perfect.

We have garlic, egg, parsley, onions,

flour, olive oil,

beautiful tomato, mozzarella,

Parmesan cheese, ricotta.

Again, some eggs. It's Gennaro's cooking.

Oh, yes! Let's not forget... What's it called?

We have beautiful lasagne.

Yeah. There you go.

All right.

What I want you to do... You have to listen to me.

Lasagne sheets, yeah?

-Yeah. Of course, it is lasagne. What did you say? Lasagne?

-OK.

-Sheets.

-Go on. Lasagne sheet.

Can you do me a favour? Can you put this inside a bowl here

-while I mix it?

-You've done it anyway. OK.

-Mix it.

-You want me to make the meatballs?

Can you chop very fine garlic

and parsley inside, while I make a lovely tomato sauce.

-There we go.

-No problem.

-There is no trouble at all.

Is this traditional around Italy this time of year?

It is, indeed. Oh, my God.

Can you imagine Italy without the lasagne?

-No, I can't.

-You can't.

But this is no bechamel sauce as well.

It is not indeed.

Bechamel sauce makes the lasagne so heavy.

At the end of the day, you put milk, you put onions...

-It's so simple.

-It's too heavy.

It's too heavy. What you do, you have some nice olive oil.

You're making the sauce for the...?

Yes. You're going to make the filling.

See, I feel at home already.

My spirit is lifting.

This is real heaven.

-Ah!

-Go, Gennaro!

-Thank you, thank you!

-Yeah!

GENNARO LAUGHS

The Italians are taking over the world, aren't they?

But there is nothing better. Look. All fresh, look at this.

-Oh, it's fantastic.

-My Yorkshire pork was fresh!

No, you prepared it earlier.

You had half of London Zoo in it.

-You know.

-My mussels were fresh.

Yeah, but it's not quite the same.

I agree with you.

No garlic.

What did he do? Olive oil, garlic - straightaway, we are at home.

-We are in the race, Gennaro.

-I know.

Listen, I love you for that.

Listen, you have no chance to win anything tonight.

Have you done the garlic inside there?

-Yeah.

-Mix it, salt and pepper, mix properly.

At the same, I sweat the nice onions inside here, you can see.

Sweat me small pieces.

Then, I'm going to add some tomato sauce inside.

A simple dish. You can see everything.

It's crystal clear.

Do you know what? I'm going to put three tins, four tins of tomato.

-Yeah.

-Then, don't do anything. Look, basil.

-Don't have to chop it.

-Oh.

-Just goes inside.

-Look at that!

-Just a little bit more olive oil,

-just on top.

-Now, Last night...

Yeah.

..you were made a grandad.

Yes, I was.

Dominic, bless you!

What time last night?

It was about half past three in the afternoon.

LAUGHTER

You forgot to put your clock back.

She had a lovely baby boy. I'm so pleased. Bless you.

Daddy love you very much. Aw.

Oh, I don't have to forget to say hello to Chloe and Olivia.

-They're watching as well.

-You've said hello to everybody.

-How many tomatoes in there?

-Four tins of tomatoes.

-Yeah.

Then you cook them slowly, slowly, slowly

until you make a beautiful sauce.

Bless the lovely sauce. HE BLOWS KISS

The secret of this is you cook it for a long time, don't you?

Yeah, for a long time.

Most people think you make tomato sauce and it's quick.

You need to cook it for a long period of time.

I usually... To cook tomato sauce, I usually take about...

..a half hour for a quick one, which it's not.

But three quarters of an hour to nearly two hours.

Then you make a fantastic tomato sauce. Really, really good.

In here, I've got garlic, I've got the minced pork, the minced beef,

the onion - sorry, the parsley - salt and pepper and an egg yolk.

An egg yolk, which you mix and you sweat nicely.

If I can get this gas going. Fantastic.

At the same time, I have this beautiful lasagne dish

which I will put the sauce on top here and then...

Look at the way I'm running after you. Just put them inside.

-Don't worry, Chef, I'm going as quick as I can.

-OK.

And then I will put some sauce underneath.

Crystal clear, everybody can see what I'm doing it.

Then I will put some pasta over...

What do you call them?

Lasagne?

Lasagne, just inside.

Fantastic, like that.

Then I put, again, a little bit of more sauce on top.

Now it's grated Parmesan.

Gennaro, you don't pre-scald the lasagne, you put them in dry?

Do you know what?

My grandmother used to put them, you know,

in the water first before...

It is indeed, but I find if you put enough sauce inside your dish,

-it will cook, will absorb nicely.

-OK.

It all depends how much sauce you actually do it.

So, if you have a kind of a very rich, a lot of water

-in the sauce, you don't need to actually pre-boil them.

-No.

If you do, yes, it is...

-If you put bechamel in, you don't need to bother.

-No... Come on!

-Come on! Come on!

-Excuse me, make up your mind!

LAUGHTER

-I'll listen to you, Gennaro, anyway.

-Thank you very much, Bruno.

Tell us about the cheese that you're putting on.

I just put some nice, lovely ricotta cheese.

Ricotta cheese stays all together. The mozzarella will melt.

So it will give it a lovely flavour. This is easy-peasy.

You just do with your hands, it doesn't take very long.

Ricotta is from what animal?

What do you mean ricotta from what animal?

Moo!

-All right, OK.

-Or, baa!

You can do both.

Then, why not use some beautiful eggs inside, richer the dish?

You have some nice small eggs, everywhere you can put it.

That's good. Carry on cooking.

And then again, season,

little bit more, just in case.

You want everything.

-And you put another one.

-Yeah.

Then you put on this one...

Sorry, I have to do this.

This one and this one and, again,

just a little bit more sauce. Can you understand me when I talk?

-Yeah, I can understand.

-Bruno, can you understand me? I'm sure you can.

-Perfettamente.

-Grazie, sei molto gentile. Non ti dico niente.

Ma, queste lasagne... I'm sorry.

LAUGHTER

Queste lasagne le hai fatte tu? Sono fatte...?

This is home-made lasagne?

Yes, no. This is, we bought this lasagne.

-What do you call this one?

-Fresh lasagne.

-And what do you call this one?

-Sheets.

-Sheets of lasagne.

You can buy, you can make.

Easy, one egg, 100g of flour, you mix together

and you make a beautiful...

Roll it out, you make a beautiful lasagne.

Eggs inside, then the ricotta.

Then, again, just a bit of ricotta,

a little mozzarella. That's good.

You know how to do it. I show you before. That's fantastic.

Then, again, you cover again.

-Put another one.

-And one final layer.

One final layer. And then you put just, again,

plenty, plenty, you have plenty tomato sauce on top.

How beautifully choreographed. Don't you think?

It's a long dish. Put them all on top.

-Don't forget.

-It really is.

-It really is.

-That's good. A little bit more mozzarella.

So, apart from making lasagne, what are you doing for Christmas?

-For Christmas?

-What are you doing for Christmas?

For Christmas, we're having a family lunch, which is fantastic,

and I'm going to go away for a few days.

-A few days?

-A few days. JAMES DROPS UTENSIL ON FLOOR

-Not very much.

-One point deducted. You dropped your thingy.

-LAUGHTER

-Right, there we go.

A bit of Parmesan cheese.

Now, the great thing about this, you bake it in the oven.

Don't forget the eggs! Come on. Just in half. Nice. Good.

Just leave like that. Just a little bit of olive oil!

No, come on, have to do it properly.

BRUNO AND GENNARO SHOUT OVER EACH OTHER

Just bake it in the oven. All the recipes cooked in the studio,

including this one from Gennaro, are always on our website.

Go to bbc.co.uk/food.

Right, here we go. Get it on the plate.

You've got a plate here.

Can I plate it? Leave it! I'm going to plate it!

I've got to plate and bless the lovely dish.

Oh, my goodness me! Thank you.

Don't worry, I'll take it over after. One...

Yeah, I think you should have let me do it, shouldn't you, really?

That is nice. Come on. Come on.

He's happy with that. Remind us what that dish is again, please.

Grand lasagne. Festive lasagne with mince meat inside.

Well, mince meat... It's mince and then it's mozzarella...

It's as easy as that. Grand lasagne will do.

Right, let's have a dive into this and taste it. Well done.

Right, now, come on over here.

-Now, we miss you and then go straight over here.

-No!

-No, I'm not having that.

-Dive into that.

-Look at this! Yummy!

-Can I have it all? I'll bring it to the Strictly cast.

-Thank you.

-I can feed all the judges.

-The crew will nick that afterwards.

Oh, this is fantastic.

It'll be hot.

-That mixture of pork and beef is quite...

-Pork and beef.

I... I just... Don't go away. Don't go away.

-Don't worry. My Parmesan.

-You can carry on. I'm eating.

-Come on. Ah!

-There, that's it.

-That...

-What are you doing?

-Pass it down.

-Excuse me, you're teasing me.

-I can't get anything.

-Dive into that. Tell us what you think.

-I can't...

-It's good.

-It IS good. That's why I want some more.

-Sorry, I'm greedy.

-The mixture of pork and beef is really important.

It is important, you know. It's flavours, you know.

Pork has got nice flavour and also a little bit fatty as well

and the mince which is very nice as well, and the two together

combine well with the parsley and garlic, which is marvellous.

The two combine really well and I'm stuck in between two Italians!

Excellent start to the show and, I tell you what,

Gennaro and Bruno is just a sitcom waiting to happen.

Coming up, Mary Berry enjoys croissant bread-and-butter pudding

with a tipple of whisky. But first, Rick Stein's in Vietnam

with some very noisy dogs.

They said I couldn't leave the north of the country

without coming here to Cat Ba Island in Halong Bay,

especially if I enjoyed seafood -

which is an understatement, in my case.

Most of the people who live around here

do so on floating villages, and fish is their only livelihood.

The best way to see this part of the world is from the deck

of an old junk, and Huyen San was my guide for the day.

There are two kinds of floating village here.

The one that we passed by, near Cat Ba Island,

is just where they have the fish farm

and they raise the fish there.

But their family live on the land,

and the children, everybody,

they all live on the land, studying, working on the land.

But the other floating village is the traditional one.

And we don't know exactly how long it has existed.

And, as I know, the whole family,

they live there, generation to generation.

And what they do for life is go fishing.

-Can we buy some clams?

-Yeah.

-DOGS BARK

I think we can get in and buy some.

OK, and she'll keep the dogs off?

THEY LAUGH

This area is famous for Cat Ba oysters,

something I'd never heard of before.

They're grown in baskets, suspended in the clean water

of the bay, on a rickety framework of fish pens.

Some have fish in, and some have these famous Cat Ba oysters.

I must say I was a little bit worried about falling in.

it was very, very rickety.

But it was fascinating, the way they were growing them.

WOMEN SPEAK VIETNAMESE

That'll probably be about enough, yeah.

Everything I see in Vietnam

-is about practicality.

-DOG BARKS

I mean, they're just the most clever people at doing things.

And in fact, I saw these clams...

They call them oysters here for some reason. They certainly aren't.

-But they fetch really good...

-DOG BARKS

Shut up! Shut up, dog! They fetch really good money.

This very new hotel prides itself on cooking these Cat Ba oysters,

but they're not really, they're clams.

I was thinking of stir-frying these on the boat,

but the weather closed in and I'm very pleased it did, actually,

because what I failed to notice was they've actually dropped these

briefly into boiling water to take

that rather unpleasant-looking outer skin off,

and now they look totally delicious.

And he's stuffing them with a mixture of shallots,

spring onions, peanuts and fried onions,

and there's just a little bit of colour in there.

I think it's natural colour.

I'm just going to try and find out what it is.

I've been really looking forward to this.

It's so good, this kitchen. There's so much activity.

That guy over there is a real Top Gun chef,

the one on the wok.

Heaven knows how much gas it uses up.

Oh! Apparently, you can only get these clams

around here, around Cat Ba Island.

People come from all over North Vietnam, South Vietnam,

-the whole country, to eat them.

-CAT MIAOWS

There's a cat in the background, there...

But I can see why. They are very, very good. They fetch a high price.

Incidentally, that little colour they put in at the end

is called annatto seeds. They use them in Mexico, too.

It's just a natural red colour.

And so this is how they serve them over here -

along with a sculpted carrot.

They're strictly for the serious seafood lover,

they're just a little bit tough.

If I was cooking clams the Southeast Asian way,

and let's face it, we've got plenty of clams,

I'd do it like this -

hot oil - say, peanut oil -

and then chopped garlic and matchsticks of ginger

and a good, generous helping of chopped red chillies.

Well, I like a bit of spicy heat.

Now I'm going to put in a black bean paste.

I mean dried black beans that I have chopped up,

not black bean sauce, which isn't quite so good.

I love this - it's really nutty and goes well with the ginger.

This is how I went about making them.

They're fermented soya beans

and they've been salted and left to ferment

and, during the process, they go black.

I sprinkle them with sugar and chop them as finely as I can

before adding some sesame oil

and then smashing them up with a spoon to make the paste.

They really give a nice, toasty, dark undertone to the dish.

Now, the clams go in.

I'm using carpet shell clams.

When we were leaving that floating raft,

I asked the lady how she would cook them,

and she said she liked them cooked in beer. So, why not?

Now for the beer. Southeast Asian beer.

The right thing - not too much.

-Oh, my God!

-HE LAUGHS

Oh... I feel like one of those Formula One racing drivers!

HE CHUCKLES

Sorry about that.

If I can get something...

If it's possible for something to go wrong, it will.

Anyway, there's the beer in there.

So I'll just put the lid on there now,

let them steam away.

While we were out on that junk, something quite unusual happened.

I noticed a flash of white

coming from the base of one of the islands.

What are they doing?

-I think they went out with a small boat, a bamboo boat.

-Oh, yeah.

And there is a problem with the boat, it sinked.

-The boat's sunk?

-Yeah.

Fortunately for them, it was low tide,

and even more fortunately, we just happened to be passing by.

It sank, it sank just around this area.

And they swim from this, where the boat sank,

back to that mountain, that rock.

SHE SPEAKS IN VIETNAMESE

The two women and the baby, they cannot swim.

Oh, poor things!

THEY SPEAK IN VIETNAMESE

So, there we are.

We'd come all this way to make a cooking programme

and end up saving the lives of this entire family.

Anyway, back to the clams, which have opened.

All to do now is to throw in some chopped spring onions -

they don't need to cook - and dish the whole thing out.

A fitting memory to a great place.

I've loved it all.

The differences between the North and South are pretty apparent to me,

but I think it's the smell of the street food

which will be a lasting memory -

the sort of thing that will bring me back time and time again.

Now, this week, because Mary's here, I thought I'd make her a treat,

something that I'm pretty sure I can do right.

This is my... I don't like the word trademark dishes, but this is a dish

that's never been off my restaurant menu for 20-odd years.

It's a white chocolate and whisky croissant butter pudding.

It's done with a honeycomb foam

and it's got a little single malt whisky ice cream

-to go with it as well, all right.

-It sounds amazing!

Happy with that?

So, all-butter croissants, that's the key to this.

So, you need to use all-butter croissant first

and we're going to chop these up. Now, while I'm chopping them up,

we're then going to heat up some milk and some cream.

This is the milk, this is the cream.

So, you just take a small bit of cream, Mary, just a little bit.

-Just a soupcon.

-Yeah, just a little.

So, we basically heat that up with a little bit of vanilla.

Vanilla, of course, is a spice,

so it's technically a veg or a fruit,

so it's part of your five a day. So, it counts with this, Mary.

I'm adding it all up. We've got some sultanas as well.

-That's another one.

-You're just putting the seeds in?

Yeah, throw the whole lot in, including the pods as well,

but we throw the whole lot in.

I'm actually quite nervous cooking for you

because I kind of looked at your autobiography.

I mean, where do we even start with Mary Berry?

Where do we even start on your life, really?

-School. I want to talk about school.

-Oh, not too much, please!

LAUGHTER

I want to talk about school because cookery was

-kind of your saviour really, wasn't it, at school?

-It was.

I didn't like all the academic subjects

and sitting too long on a chair, listening.

And, as soon as we had cookery as an option -

domestic science, it was called then - I loved every bit of it.

But you were a little terror at school, weren't you?

Um...I wasn't too good really. I used to love the...

I used to wait for break and games

and I was a Guide.

I loved being a Guide and a Brownie, all those things.

-All the extra things.

-Yeah. Because sport...

You're pretty good at sport all through your life as well.

Sport was quite important to you, wasn't it?

Very important, and I still like playing tennis now,

but it's awfully social.

Not too much running about. I think you'd beat me hollow.

Right, so we've basically popped our croissants in, all we do with that.

And you just take a little bit of butter, you see.

-A little?

-Just a touch.

Is this how you get your physique, James?

This is where it all went wrong for me, Tom, you see.

-So, we use all-butter croissants, we use all-butter...

-And cream.

-And cream. And then we use a mixture of egg yolks and whole eggs.

-Right.

That's the key to this. We use four whole eggs and the rest egg yolks.

But leaving school, really, it was writing that was a big thing

-for you as well, particularly journalism and food.

-That's right.

I never think of myself as a journalist.

I'm a cook and I write, so that people can easily feel

I'm by their side, holding their hand while their cooking.

Have you had to change your writing skill over the years?

Food has evolved, food's changed.

I've seen some of the first things you ever did

and you're cooking, like, cow's bladder

and all manner of different sort of stuff.

Well, that was when I had to do a Georgian programme

and cook things like udders. Never want to do it again.

And sparrows, I had to cook, because that's what they ate.

But give me modern-day cooking every time.

So, you've done a bit of everything but, literally, your forte...

Where would you say your forte lies? Would that be cakes cos, obviously,

that's what we know you for now. Where would it be?

I think family cooking. And, of course, I'm known for cakes.

I love making cakes. I love getting them just right.

And not too many ingredients.

Well, there isn't, hopefully, in this.

We've got egg yolks and whole eggs and sugar in here.

Then what we do is we pour this milk on here.

-That's just off the boil, is it?

-That's just off the boil.

And we throw in some white chocolate as well.

-And that will melt with the heat.

-This is all going to melt in here.

That's all going to go in. But the best bit is still yet to come

because this is whisky, you see.

I think it couldn't be anything but wonderful.

JAMES LAUGHS

Mind you, I think I wouldn't like to drive after this lot.

We're just going to melt all this lot together.

Now, it's all, of course, in your autobiography.

And as well, you've written 80-odd cookbooks,

eight million books sold around the world.

Your career is going from strength to strength.

It's a fascinating read, when you read about it,

because you've had highs and lows, not just in your career

but in your personal life as well, and the whole thing,

it is like a fairy tale, isn't it, really?

Well, it's got a very happy ending.

I'm here, in Saturday Kitchen

and I'm thrilled to be here.

-I love all the different things that come along, even Strictly.

-Yeah.

-Popping out of a cake.

-Popping out of a cake.

And I can assure you I will never appear on the dance floor.

-Oh, really?

-No, no, no. That's it.

-How was that, writing that?

Is it brings back some memories for you,

particularly when you were, was it 14, you were diagnosed with polio.

That's right. But I was so fortunate.

There was an epidemic and all I have is a bit of a funny hand,

which means I don't have to darn socks, and I can do everything else.

-Right, this is the whisky.

-All that?

Well, this bit. I was going to leave you the rest with a straw,

-cos I know what you're like.

-LAUGHTER

I know what you're like.

Paul Hollywood always says that I enjoy my drink. Well, I do!

So, all we do is, you've got this mixture in here

and what we do is we pour this mixture over our croissants.

Now, how easy is it writing an autobiography

as opposed to the cookbooks? Do you find it much harder?

Once I'd sort of divided my life into sort of five-year spans,

I started collecting photographs and putting them in piles

and reminding myself what happened at that time

and it was rather interesting to do. I enjoyed it.

And, actually, when I got halfway through it, I enjoyed it a lot.

Cos there's chapters in your life as well... Would it be fair to say

that the chapter now is kind of like a new beginning for Mary?

You can't have imagined it, that it would happen.

The chapters in my life, I think having the children was

immensely exciting for both my husband and myself.

And now, I'm loving every moment.

All sorts of things crop up and, of course, I absolutely love judging.

-Of course, I mean...

-Look at that!

Plenty of icing sugar. That's the key to this.

That's also low in fat with this one, you see.

That's the only sugar you've got in it?

Oh, there's only a bit more sugar that I've just popped in as well.

And then we've got a blowtorch, you see.

You can put it under the grill but it's better off with a blowtorch,

and what you do is you glaze...

The secret of this, once you've soaked it like this,

is to leave it for 20 minutes before you bake it,

cos croissants absorb. Particular bread-and-butter pudding,

you don't want to bake it straightaway

cos it absorbs all that liquid even more

and you end up with quite a dry bread-and-butter pudding.

So, once it's soaked, you need to top it up with a liquid.

I've left that, and you top it up

with the remaining liquid before you bake it. Bake it quite low.

It cooks at about 300 degrees Fahrenheit,

about 140 degrees Centigrade.

That's so the custard doesn't curdle?

You don't want it to split and souffle.

You know what you're talking about, don't you?

LAUGHTER

So, it doesn't puff up and souffle up really.

And what were going to do is serve this with a nice honeycomb foam,

which is just basically warm milk.

We've made our own honeycomb there and I'm going to blend it together.

But, as well as that, the book, of course,

you've got a cookbook out at the moment as well.

Like I said, 80 cookbooks,

and fantastic that we're going to see a Mary Berry new TV show,

-which is out in the spring.

-Yes, I'm very excited about that,

because everybody thinks I just bake cakes but, in fact,

I love family cooking and it's all about entertaining at home.

Six programmes, Mary Berry Cooks.

I say!

Yeah, that's your little pudding. So, the key to this is also

don't, whatever you do, put it in the fridge.

And then, what we've done is, we make our own honeycomb, see.

-We do, do we?

-We do, yeah. It's more sugar, Mary, that's all it is.

But you break that up and you put it in this warm milk like that.

-Is that milk or cream?

-Just milk.

I thought I'd gone too much on the health kick so far,

so I thought I'd tone it down on a little bit of milk there.

And then we're going to take our little stick blender...

..and just blend this up

and it creates this little foam to go on the top

and the honeycomb melts, you see, into it.

-Like a honeycomb cappuccino.

-Yeah, kind of little cappuccino.

That would be good with ice cream as well, wouldn't it?

-That's what I've got in my hand.

-You've got ice cream, ah.

Anybody that knows, you're pretty good at this, actually.

-We put the ice cream on it, like that.

-Goodness me.

This is single malt ice cream.

And then we've got some of our foam, which is the warm foam.

I have to get off this stool,

cos I want to see exactly what's happening.

-You've got the warm foam over the top.

-Oh!

So, you've got a honeycomb foam, you got a white chocolate

and whisky croissant butter pudding, you've got single malt ice cream.

Bon appetit, Mary Berry.

And you've got a shot of whisky as well to go with it.

But just look at that! And, of course, I could just spoon it out.

-I don't have to really cut it like that.

-You could do.

-Would I go through to the next round?

-I don't know.

-I'll tell you in a minute.

-Oh, OK.

-Taste is what matters.

-Star baker.

-Fantastic! Just record that and keep playing it back.

I think James definitely got star baker from Mary Berry there,

although the large bribe of whisky may have helped.

Now, there's still plenty more to come on today's show

but, first, it's over to Nathan Outlaw,

who's making a trio of dishes perfect for a sharing starter.

We're doing a lovely beetroot-cured salmon, which is done in advance.

-Yep.

-Christmas, we don't want to be doing anything.

Smoked mackerel pate,

and then we're doing a nice beetroot salad.

Then we're going to do some deep-fried oysters.

The reason I do deep-fried oysters,

I think it's more accessible for everyone to try.

People don't like the thought of oysters cos of the texture.

If you deep-fat fry them, it's something different.

I know you want to get on and do the beetroot. Do you want me

-to do the smoked mackerel pate?

-You can.

This is like a little smorgasbord of different seafood, then?

Yeah, smoked fish.

What's nice about this is you don't want to be rushing about

at Christmas, doing all the different, sort of...in the kitchen.

You want everything done, enjoy yourself.

Cos everyone seems to be stressed out at Christmas sometimes.

-I don't know what you mean!

-Everybody comes round.

This is just the perfect sort of thing

to have in your fridge as a backup.

If someone pops round, you've got it there,

and all of a sudden, you've got a meal in front of them

and they can...you know, you can enjoy the time with them.

Preparation is the key, more than anything else, isn't it?

Yeah, definitely.

You're just making it a little bit different and a celebration.

In its entirety, the dish has, obviously, the deep-fried oysters,

which are something that you may not have tried before

because you're not too sure.

So, this will just make them a little bit more...

I hate to say it, but almost like they're nuggets, sort of, fried,

-which...

-Nuggets?

Yeah, it's covered... It's amazing what people eat...

I build you up into this two-star Michelin chef,

and there you are with your nuggets?

Right, what am I putting in here with the mackerel?

So, in the mackerel pate, you've got a bit of cream cheese,

yoghurt, and then we've got some horseradish.

And I don't think you like horseradish.

We'll omit the horseradish out of this, won't we?

So, in the marinade, we've got the raw beetroot, some sugar,

-a lot of salt. You are curing the whole side.

-Yeah.

And then we've got some fennel seeds,

which go very well with seafood.

And then you've got a bit of tarragon,

which gives it that sort of anise flavour, which is very nice.

All that goes in there.

Tarragon and fish are a great combination, aren't they?

Especially with oily fish.

Some of the whiter fish may not be able to handle it,

but I think with... ERRATIC WHIRRING

I never use these things... There we go.

Got there in the end.

Lovely. I'll just blend all them ingredients up.

LID FALLS ON THE FLOOR

-I give up!

-Do it by hand, do it by hand!

WHIRRING

-Wouldn't smoked salmon be easier?

-Much easier.

So, you blend that up.

-There you go.

-So what we've got in here is all the cure, basically.

What you want is a balance between the sweet and the sour.

There you go.

-Do we want this again?

-No.

We'll put that into our tray...

..like so.

There's a lot of water inside the salmon

which will be drawn out by the salt.

So, this is kind of like making your own gravadlax, would that be right?

Yeah, it is.

What you need to do - it's quite a thick bit of fish, salmon,

so it will take a bit of time. It'll take 30 hours in total.

But you've got to turn it over halfway,

so after ten hours. Start it off on the skin first.

Get a bit dirty with this bit.

You rub it over the fish.

That goes into the fridge.

So, then you turn that after what?

After ten hours...

-Yeah.

-..you turn that over and give it another 20 hours.

And what you end up with is something that looks like this...

..in here.

-It goes really, really dark.

-Yeah, really dark.

All the water, the natural water

-that's in the salmon, it'll come out.

-Yeah.

And it will leave you with this.

What you need to do is wash it off, the best you can.

You scrape off all that cure,

like so.

This beetroot just basically finely diced, I take it, or just diced?

That's right. Just diced up. Doesn't really matter.

Just whatever you're comfortable with.

Once you've washed the salt off, how long will that keep?

Once you've washed it off,

this will last for a good week, maybe even two weeks in the fridge.

It's the curing process before you do smoked salmon.

But it is actually a good thing to freeze as well.

So, if you do buy a whole side of salmon,

then you actually can keep it for a long time.

You've got it there, all dried off.

And that's ready to slice and use.

We're going to take these oysters off. Open them up.

The most important thing when you're doing oysters

-is the safety element...

-Get somebody else to do it!

-Yeah!

Make sure you...

The best thing to do is hold the oyster very firmly against the board

and then don't use too much pressure.

There is naturally a little hinge there,

and you'll hear it. It almost pops. You can hear that.

And then what you do is...

The safest way is to hold, get your finger underneath there,

and then come along the roof of the oyster.

And at the side, you've got a little hinge.

As soon as that hinge is released, you open up the oyster.

What we're trying to do is get the oysters out.

And all the juice... In this recipe, we're not using the juice,

but the juices are very good to make a mayonnaise with,

as a base, which I do like.

There you go. So, flour, egg.

Oops, including the shell. And breadcrumbs.

And you use these little dried breadcrumbs as well.

-So, straight in?

-Yeah.

You need to dry these off, otherwise you'll end up with a soggy crumb.

Do you want me to flour, egg and breadcrumb these?

If you go flour, I'll go egg. That's it.

So, what's the order? Flour...?

Flour, then the egg, then through the breadcrumbs.

-It's like for nuggets.

-LAUGHTER

It's how you make a nugget.

Right, flour, egg... It's how you do scampi and all that sort of stuff.

-Is this how you get the kids to eat them?

-It is.

My children will eat them, that's how I got them into oysters.

-So, the oysters go in, one minute?

-Yeah.

Just until they're crispy

cos you want to keep them as rare as possible.

What we do is take the end off.

Put a bit of salt on these.

-If you can bring that over here, I can put these on.

-There you go.

We've got these lovely...

-The texture changes from the salt and the sugar, yeah?

-That's right.

You've got a lovely D-cut of salmon.

Like that.

If you cut it too thin, you actually don't get the texture of it.

It's almost...there's nothing to eat there. So cut it a bit thicker.

-There you go.

-Do you want a little...?

-There you go, just a little.

-That's it.

-Good.

-There you go.

And then I'll leave you to put a cheffy little pile.

-Did you season them, chef?

-Yes. Ah! They're done.

-Just making sure.

Then we've got our deep-fried oysters...

..on the plate. The next two.

And there you have it. So, you've got beetroot-cured salmon,

smoked mackerel pate,

deep-fried oysters, and a nice beetroot salad.

If you're doing that this Christmas, I'm coming round!

It looks spectacular, I have to say.

There you go.

You get to dive into this.

-Great!

-Your first dish, Julie. Dive into that.

You've probably eaten this already at his place,

-cos I know that's on the menu.

-Do I try first?

-Yes.

Can I dig in with my fingers?

Yeah, dive in. There's knives and forks for you.

What's nice about it is the different textures.

It's hot and cold as well. And I think it's interesting but simple.

And you'd serve that all together in your restaurant like that?

Yeah, like that, together, or individually.

But I like it on a big platter.

When you've got 10, 15 people coming round, it's perfect.

Those oysters are... Mm!

-I don't think the girls are going to get any.

-Sorry!

The idea is you pass it down.

A wonderful seafood selection there from Nathan,

perfect for those Christmas parties.

Now it's over to the legendary Keith Floyd,

who's strolling around Somerset.

Now, I don't paint myself with woad

and sit around on hills, like some people I can mention,

but there is a powerful serenity about this place.

In fact, Somerset, my boyhood stamping ground,

has a timeless attraction for me

and Brendan Sellick typifies the mood of the county.

This ancient fashion of fishing with a sledge

between the fierce tides of the Severn goes back centuries.

Notice the elegant way I skip across this thick mud,

whilst poor old Brendan struggles manfully with his sledge.

He told me not to wear waders.

But the juxtaposition of Brendan ploughing his ancient craft

under the shadow of a nuclear power station is ironic.

In fact, if I was the boss of Hinkley Point,

I'd leave the odd sack of silver coins outside his front door.

He is, after all, quite unwittingly,

giving them the best publicity they could have.

I can see mud and long boots and suspenders -

people think I'm a bit strange.

But, look... Gordon Bennett, it isn't easy, is it?

What I am is a cook,

not a mud tobogganist or whatever.

It is horrible conditions, but there you are.

It's all mudflats, 6,000 acres of it,

and it's like this all over, right the way all over.

Why don't you have a boat like everybody else

and sail out and catch it?

It would seem to be nice to have a boat

but the treacherous conditions here,

with the tide ebb and flow as it does,

we found it doesn't work.

-So, this is the only answer?

-This is the only answer.

It's very primitive but very effective.

-How long have you been doing this?

-I've done it all my life.

My father did it all his life

and his father and the great-grandfather

and, of course, it was going on long before that.

As far as we can go back,

they've just used this same kind of implement.

It's extraordinary.

Listen, on the bottom line,

if this is fishing, I'm a Dutchman, but I am a cook.

-Can we go and try and catch something?

-Yes.

What do you think we might get?

Well, we could have anything. Cod, skate or bass or mullet.

Let's hope. We had a nice catch yesterday

but you know what fishing is...

-Let's hope we get something nice.

-OK, let's go for it.

-KEITH STRAINS:

-If we do get anything...

-Are you all right?

-Of course, I'm all right.

I'll have to put you on and push you.

I think that would be the answer!

If I get back, I'll cook you something nice to eat.

Brendan...don't tell me if you don't want to, but how old are you?

-Oh, 53.

-53?

-Yeah.

-Ten years on me...

-Never!

-..and you're skipping across the thing

like a Weston-Super-Mare donkey. Ridiculous!

Yeah, well, you drink too much.

-Only when I'm with fishermen telling me tall stories.

-That's it.

Take it out of there, then, Keith, if you like.

He's a bit difficult to get out of there, I expect.

How does that work, then?

Right here, look. I'll take it out.

-He went in there for a few shrimps.

-Yeah.

Cos he was a greedy little monkey.

-Yeah, that's it.

-He feels quite plump.

Actually, this is so fresh, it's unbelievable.

I'll cook you this one when we get back - IF we get back.

There's a couple there, look.

-Are you going to take a look there?

-Oh, right, yeah.

The point is,

here, we're actually not going to hang around too much.

We're helping this man - actually we're hindering him doing his job.

But the tide is going to come whizzing in in a minute,

and we've got about 15 minutes to get...

..to get out of it.

Oh, I see.

That was one of the most strenuous bits of filming

I've ever done. It's OK for Brendan. He does it every day.

-He's been doing it every day for how many years?

-Oh, 45.

45 years! Like a little fairy,

he hops over the mud like a sandpiper or a dipper,

or something like that. I find it really heavy going.

Anyway, it does make you hungry, this fresh air,

and we could have gone into his little cottage

and done it all in a nice Creda oven and extractors and things like that,

but we felt like a really good snack

and you couldn't have a fresher piece of cod than this.

You saw us pick it off the net, Brendan's filleted it.

So just fry that in a bit of butter.

Brendan, what about that huge monstrosity over there -

-Hinkley Power Station?

-Well, yes, we've got to live with that.

It would be better if it wasn't there, of course,

but it gives employment to several thousand people.

Has that taken away your living in any way at all?

There used to be more than just you fishing like this.

It hasn't improved the fishing but we still get by, just about.

That's the main thing.

If you weren't...if you weren't this mud fisherman, this mud skater,

what would you do?

Is there anything else...? I know you've done this all your life,

and your father before you, but do you ever wish,

-"Oh, I wish..."?

-Oh, I wish?

No, I don't think there is, really.

There's something about this fishing that kind of gets hold of you

and then it's the element of surprise

and what you're going to get on the next tide.

Like you said, if you won half a million... We all wish that,

everybody on the land wishes that,

but I still think I would like to go out there

and see what was on the next tide, like.

Something about it. Maybe if you was working in a factory,

you'd run from the back door

and you wouldn't ever want to go back there again

but with the fishing, it's just one of those things

that gets hold of you.

My unceasing search for regional culinary excellence

has become almost like the search for the Holy Grail -

or, as we say in the trade, the Holy Quail!

So I thought I'd come here and see if I could get a little assistance.

But, as Richard Harris said, "There's not a lot in Camelot".

But could there not be, in this sombre castle, behind me,

a culinary Merlin, who could cook, for me,

an oxtail like YOU would like to see in Camelot?

First order, five covers.

One sardine, three cream, one broth.

Ca marche. Four liver, one veal and five veg.

When I've made my second million...

No, when I've finished building my small palace in Provence,

I'll let Gary Rhodes, chef at The Castle Hotel in Taunton,

take over my job. His skill and passion has silenced

the music hall jokes and put British food where it truly belongs.

Gary was just recently a finalist

in a very important gastronomic competition,

and it had a French name.

I think that's appalling for a British cook.

Why don't we get a group of ourselves?

Why do we have to be called

the "Meuniers Ouvriers Gastronomiques de Grande Bretagne"

when we could be called "a really good British cook"?

Strange, isn't it? Anyway, Richard, watch the man. He's the business.

What I'm going to do is quickly prep this up.

I take off all the fat from the actual oxtail itself

and, obviously, retain all that fat, cos I'm a great believer

in putting as much of the flavour into everything as we can.

If we get started straightaway, Keith.

-I've got some oxtail fat that's been rendered here.

-Richard, close-up!

This is very important. Oxtail fat, OK.

Cook that down, so I keep the maximum flavour,

When it's fried, we're putting oxtail flavour

back into the oxtails, so that's the most important thing, firstly.

-I'll stick a little fat in here, we can get these oxtails on.

-OK.

Notice, all trimmed of fat now, but the fat's been rendered down.

These have, obviously, previously been seasoned

with salt and pepper, and in they go.

So... I think that will do us for now.

Right. And we just brown those off?

Brown those off, almost like roasting them on top of the stove.

Get a nice, good colour off those, seal the flavour in,

and, as I said, using that oxtail fat,

keep as much flavour in there as possible.

So, we'll just let those turn in there for a couple of seconds.

It's going like a dream!

What we need is some mirepoix of vegetables.

Mirepoix... Now, hold on! I'm going to take YOU to task now.

-We're cooking a British meal and you use...

-Oh, dear!

..French words like "mirepoix" for chopping vegetables.

-It's just something...

-Chopped vegetables.

-Chopped root vegetables.

We've got some onions, celery, carrots, leek in here.

All that flavour that we're going to put into these braised oxtails.

-Right.

-So we'll just quickly turn these in the pan.

Turn them over. We're getting a nice bit of brown colour onto these,

sealing all that flavour inside.

Beautiful, meaty oxtails.

So, as soon as these are actually browned off,

we'll put them into a colander,

drain off the excess fat.

One thing I don't want is to put the excess fat into our sauce

cos we'll end up with a fatty-looking sauce.

-I'm just going to turn those.

-Go ahead. You're the governor!

Right. Once these are just nicely sealed,

we'll get the vegetables in the pan

-to bring off any of the residue from the base of the pan.

-Right.

Putting that into the sauce itself.

So, we're going to strain that oxtail into here,

then tip the fat back into there again?

Well, there'll be enough fat to bake in the bottom of there.

-We may need a little bit. So, if we can get those into there...

-OK.

Now, the important thing here, as the man was saying,

when we cook our vegetables...

Sorry, Richard, were you asleep for a second?

The point is here, when we cook our vegetables,

we're going to cook them in the oxtail fat. That's very important.

At the same time, Gary's making the point,

for those of you who are cholesterol-conscious,

that the fat's going to be drained away from the meat itself,

so the fat does not go into the ultimate sauce.

That's very important. But the fat is used for enhancing flavours.

And, by God, it's hot in this kitchen!

It is, yes. If I can get these vegetables into the pan,

just enough to take the residue off the base.

-Right.

-We'll fry those off, just for a couple of seconds,

then we'll swill out that pan, deglacing the pan

with a little bit of white wine,

again, to lift everything off the base and not waste anything at all.

Do we want these to take colour in any way?

-Just a slight colour.

-Slight colour.

It's really just to moisten them a bit in there.

The most important thing here...

Cooking oxtails really seems to be a three-day event.

It's not something that you can just throw into a pan

and neglect and leave. It's something that has to be mothered.

The dish has to be mothered. So, we start by making a good oxtail stock,

which we have on here. That stock will cook out for at least a day,

and then we'll just reduce that stock down

until we're left with a good shiny glace,

-which we probably have in there.

-It's reduced down, like that.

For those of you who don't know what a three-day event is,

phone up Princess Anne, cos that isn't where it's at, OK.

So, if we put those vegetables now... If we take them from the pan,

-we can put them into here...

-On top?

Yes, on top of there, just draining off that fat once more.

-And if we can just take a little more white wine.

-Oh, right.

And this is called rinsing out the pan with white wine,

or as we say, "deglacer la poele".

Just, pretty much now, draining off the base.

Now, this makes sure, in our economical way,

we're not losing one smidgeon of flavour.

We've had the fat and the wine to make sure it all comes out of it.

It's all there. It's economic and it's delicious.

-Right.

-Phase next.

-Pull the pan in.

Let's get this...

-Now, we've drained out...

-All the fat. All the fat's gone.

The fat is now drained from there into another pan,

which is slightly warm. Don't want to put anything into a cold pan.

That's the first mistake. And in there, with our deglaced wine.

That's enough.

Now...what I actually need is...

Can you just see him there, on bass guitar, laying it down?

It's like that, isn't it?

What I've actually got here is some tomato.

Again, I only like to use the flesh of tomatoes, no tomato puree.

Let's just use the flesh. You can leave the skins on if you want to.

But here, I've actually chopped some up roughly,

just to pout in there. I just want to get the flesh flavour

from the tomato into the sauce.

So we can add a little bit of tomato at this stage.

Now, in terms of rock and roll, though,

I mean, is this Maybellene?

I mean, where is this dish in your feelings?

Is that the heart of the British stomach, or is that, um...?

I can't think of a good question to ask. The kitchen's so hot here.

-Tell me about this dish.

-I really do believe

that this IS the heart of British cooking.

This is what British cooking is all about. I think this holds

all the fundamental elements of good cooking.

Cooking things on the bone, particularly a thick bone like this,

there is far more skill in actually cooking this

than in cooking any duck or chicken breast that you might get in France.

With this, the degree of cooking for oxtails

has to be absolutely perfect.

It has to be tender, but not falling off the bone and stringy

and you can't undercook it

where it's tough and you can't get it off the bone.

And all of that takes about three hours. Shut up!

-It takes about three hours. You've been bossy enough!

-Right.

My director will dream up some little interlude,

we'll have a glass or maybe even a cup of tea

and we'll be back when this is beautifully cooked

and taste it. Look in there, Richard.

Slow-cooking in the oven.

# Every morning, true as the clock

# Somebody hears the postman's knock

# Every morning, true as the clock

# Somebody hears the postman's knock. #

FRENCH COMMENTARY

Un, deux, trois!

That was an amusing interlude. Whack the thing on the plate!

What have you done, in the meantime?

I've strained out the sauce into there,

added a little dice of vegetables, same that are in there,

nice and small, cooked in a bit of butter,

a little bit of onion and tomato, and also thrown some parsley in.

I think it's a nonsense to start sprinkling things with parsley.

Let's put it in and get all the flavour out.

So, here we have typical British cooking,

very rustic on the plate,

full of colour, and a lovely shine to the sauce.

This is what oxtails can do for a sauce.

I'm just going to nap this on top.

Here, I hope, we have Britain's signature dish.

-Braised oxtails.

-Absolutely brilliant! Richard, sniff into that!

If only the camera could sniff! Oh, boy! It smells SO good!

But, I tell you what, if food was paintings,

this wouldn't be a Van Gogh. He encapsulated the spirit of Provence.

This would be a... a Joshua Reynolds, wouldn't it?

Difficult to find, a bit in the attic,

absolutely brilliant and truly British!

# You holy angels bright... #

In my Somerset jaunt, I couldn't resist

visiting the old alma mater, Wellington School.

The last time I came round here, I was on a push bike,

and they gave me 50 lines!

# Fly at your Lord's command... #

POLICE SIREN

GLASS SMASHES

Great, showing off, isn't it?

Of course, you've got to be in the sixth form

before you can drive on the grass! But actually I'm a bit nervous

because I'm going to meet a few old chums, my old masters.

They'll probably be about 104 now.

# You blessed souls at rest

# Who ran this earthly race

# And now, from sin released

# Behold the Saviour's face

# His praises sound... #

You might think this is self-indulgent,

you might think it's nostalgic, or a bit wet, but it's not true.

This is actually where, 30 years ago,

I developed my first real, passionate interest in food.

After a hard day learning Latin, playing rugby and scoring tries,

the school dinner was what you really looked forward to.

But, my God, times have changed!

We used to have a drum of baked beans, or butter beans,

a vat of stew and that was it, sunshine. But now look!

You can have baked gammon, roast chicken, smoked mackerel, tuna fish,

assorted cheeses, coleslaw, potatoes, melons...

You can have roast beef, Yorkshire pudding,

chicken casserole, seafood au gratin, cheese and broccoli quiche,

beefburger and rolls, three vegetables,

apple tart and stuff like that.

Wine's extra!

The great Keith Floyd there.

Now put that tinsel down,

as there's still plenty more to come on today's show.

Coming up, the heat is on, as Silvena Rowe

and Atul Kochhar battle it out in the Omelette Challenge.

Adam Byatt is here, rustling up some razor clams.

He steams the clams with leeks, thyme and fennel,

before topping with a sourdough and pecorino crumb.

And Nicki Chapman faces her food heaven or her food hell.

Did she get her food heaven, crab spring rolls with avocado

and lemongrass sauce, or her food hell,

lemon curd meringue tart with blackberry compote?

Keep watching to find out.

Now it's time for Vivek Singh to show us

an alternative use for goose.

-Welcome back, Vivek.

-Thank you.

-And congratulations.

Ten years anniversary today?

-Well, this year anyway.

-This year, yes.

Ten years of Cinnamon Club...

-and Cinnamon Kitchen.

-It's brilliant.

-Yeah.

-Really going great guns.

And this is going to be on the menu this Christmas.

-It's on the menu Christmas Day.

-So, what are we cooking then?

-Well, we've got a South Indian stir-fry of goose breast.

-Yeah.

-With curry leaf, green chillies and red onion.

-Right.

And where would this be from then, in terms of India?

You use goose over there a bit?

-You'd use a bit of duck or beef for this dish.

-Right.

But it would be a South Indian...

um...

-..a South Indian Keralan sort of chukka.

-Yeah.

-You'd do this with beef or something.

-OK.

When you look at the goose, really, when you're cooking this,

if you're cooking this whole this Christmas,

the longer and slower in the oven, the better it is, I think.

Or you take the breast off and do it as quick as possible, I think.

Thinking about the whole roast goose, it's all the crispy bits,

the lovely bits of crackling skin on the outside.

-Yeah.

-So, whole roast, for me, that would be fine.

Except for something like this, which is...

Now you're rendering the fat, aren't you?

Yeah, I'm just rendering the fat.

You don't need any oil or fat to sear the goose breast,

just put the skin side down and let it crisp up.

-OK.

-On the other side, I'm making a spice crust with...

I've got some cloves, some cardamom, some black pepper,

coriander, cumin and fennel.

-Yeah.

-It's a bit like a garam masala...

..but, with the exception being this is a South Indian garam masala.

It's got a bit of pepper, it's got a bit of chilli, dried chilli into it.

-Yeah.

-So, if you notice, I put the whole spices in first to roast,

and then the smaller spices in afterwards.

What spices have you got in there?

Well, I've got the fennel, the coriander, the clove,

-cardamom, red chilli, fennel.

-Right.

-Can you smell this? It's just...

-I can smell it from here.

-It smells good.

That's the cardamom, isn't it, really?

The cardamom and the cinnamon.

-Cinnamon, cumin, coriander, all that.

-Yeah.

-So, you've got...

Can you take this idea

and utilise it with turkey this Christmas,

if you want something alternative, use that maybe as a rub on the top.

Yeah, you can use it for turkey.

It's a great idea for Christmas lunch.

If you've done a turkey or goose or whatever, and the next day,

-you could do the stir-fry with the leftovers.

-Yeah.

It's a great way to use up your leftovers on Boxing Day.

Now, you're not just appearing in the UK with your restaurants,

you're going over to New York, somebody was telling me.

-That's right.

-Next year, for a little pop-up restaurant.

-Yeah, I'm doing a week-long pop-up in New York in Desmond's.

-Right.

And it's a great idea.

It's an English chef who runs Desmond's in the Upper East Side

and we've got some common friends who've set it up,

and I love the idea of an Indian restaurant going from London,

as I like to think of it as the latest British export really,

Indian food.

-Do they have many Indian restaurants in New York?

-Well, there are.

There are quite a few Indian restaurants

-but nothing like London has.

-Yeah.

You don't have anything like London has.

So, we've got the green chillies.

Right, we can see in that pan there, the reason why you do this

and don't turn it over - look at the amount of fat

that's coming out this goose as well.

So, I've got a couple of green chillies,

fresh green chillies that I'm slitting.

A couple of cloves of garlic.

Yeah, now are these the hot chillies, these ones?

Yeah, these are the hot chillies.

These are somewhere between a bird's-eye chilli

and the thick fat ones that you don't have much bite off.

Right, well I've done the coconut there and the ginger.

Tell me about this bread.

Right, the bread. Now, you've got to be careful.

This is Archana, my wife's, recipe for the parathas,

the home-style tawa parathas. So, you got this chapati flour.

-You want this in?

-Yeah.

And a pinch of carom seed and black onion seed, which is great.

-It gives it a nice texture.

-I'm not doing it. It's your...

-Yeah, this is my magic.

-It's your wife's recipe.

-Right, OK.

-So, a pinch of salt in there, please.

-Salt, yeah.

There's some oil there.

-You want some fat? Do you want this ghee?

-No, just some oil.

-Oil.

Yeah, for now.

-Oil.

-OK.

-How much?

Just a tablespoon or so.

Done, yeah.