0:00:02 > 0:00:05We have a whole host of winter warmers for you today with actors,
0:00:05 > 0:00:08comedians and musicians all tucking in to some tasty treats.
0:00:08 > 0:00:10So, grab yourself a mince pie and a sweet sherry
0:00:10 > 0:00:14and settle in for another serving of Saturday Kitchen Best Bites.
0:00:35 > 0:00:36Welcome to the show.
0:00:36 > 0:00:38Now, over the next hour and a half, we will be bringing you some
0:00:38 > 0:00:42of our favourite Christmas moments from the Saturday Kitchen archives.
0:00:42 > 0:00:46Coming up, Len Goodman learns how to make the perfect chocolate Yule log.
0:00:46 > 0:00:49Galton Blackiston is here with an exceptional jumper, as always.
0:00:49 > 0:00:53He is making roast shoulder of lamb baked in hay before serving
0:00:53 > 0:00:56with bubble and squeak and an apple and mint jelly.
0:00:56 > 0:00:59Mark Sargeant makes his long-awaited Saturday Kitchen debut.
0:00:59 > 0:01:04He's serving pan-fried chicken breast on top of Jerusalem artichoke
0:01:04 > 0:01:05risotto with honey
0:01:05 > 0:01:07and sherry-roasted vegetables on the side.
0:01:07 > 0:01:10It's Michael Caines versus Sam Clark in another Saturday Kitchen
0:01:10 > 0:01:11omelette challenge
0:01:11 > 0:01:14and then it is over to Kuba Winkowski
0:01:14 > 0:01:15with a wild winter warmer.
0:01:15 > 0:01:18He makes a wild boar and sausage parcel filled with mushrooms,
0:01:18 > 0:01:23lardons and marjoram served with poached quince and sour winter slaw.
0:01:23 > 0:01:26And finally, comedian Sarah Millican faces her food heaven or
0:01:26 > 0:01:28food hell. Will she get her food heaven -
0:01:28 > 0:01:31passion fruit delice with tuiles - or her food hell -
0:01:31 > 0:01:36spicy fried beef ribs with sticky chilli chicken and egg fried rice?
0:01:36 > 0:01:39Stay tuned until the end of the show to find out what she got.
0:01:39 > 0:01:42But first up, Saturday kitchen regular Atul Kochhar is here with
0:01:42 > 0:01:45a luxurious Christmas dinner alternative.
0:01:45 > 0:01:48- Atul Kochhar, good to have you on the show.- Good to be back, James.
0:01:48 > 0:01:49Good to have you on. What are we cooking, mate?
0:01:49 > 0:01:53We're cooking pan-seared venison and I'll be serving that with,
0:01:53 > 0:01:57don't laugh at me, parsnip chips and apple and pear chutney.
0:01:57 > 0:01:59OK, apple and pear chutney, lovely.
0:01:59 > 0:02:02So, starting off, run through the ingredients first of all.
0:02:02 > 0:02:05We have venison which I have rolled in so that it retains the shape.
0:02:05 > 0:02:10You can freeze it also and take it out before you cook it.
0:02:10 > 0:02:13For apple and pear chutney I'm using pear,
0:02:13 > 0:02:17apple and the spices are cinnamon, star anise,
0:02:17 > 0:02:18black pepper, cloves,
0:02:18 > 0:02:20bay leaf, brown sugar, ginger,
0:02:20 > 0:02:23onion, cider vinegar and a bit of water.
0:02:23 > 0:02:26This is cooked chutney. You can also do a cold chutney, can't you?
0:02:26 > 0:02:28Yeah, you can do a raw chutney -
0:02:28 > 0:02:30just chop it up, mix everything together.
0:02:30 > 0:02:33And obviously for our... We have basically our parsnips.
0:02:33 > 0:02:38Which you will deep-fry for me. Just peel it, James.
0:02:38 > 0:02:40And then that's with mustard.
0:02:40 > 0:02:43To coat the parsnips I want a spicy honey, so we'll heat the honey,
0:02:43 > 0:02:46a pinch of ginger in there and spices which will be black
0:02:46 > 0:02:49and white and sesame seed and coriander seed.
0:02:49 > 0:02:51Then this is for your glaze.
0:02:51 > 0:02:56First things first, I will get on with our parsnip crisps.
0:02:56 > 0:02:59Once you've done the parsnip, can you chop me that, also, please?
0:02:59 > 0:03:03Started already, haven't you, really?!
0:03:03 > 0:03:07These parsnip chips are chips, not crisps, like people would think.
0:03:07 > 0:03:12- I need chips.- Proper chips. - Absolutely.
0:03:12 > 0:03:15In India, would you have a similar thing to parsnips or not?
0:03:15 > 0:03:19Parsnips are not natural to India, so we use sweet potato, which
0:03:19 > 0:03:21works absolutely fine.
0:03:21 > 0:03:24Otherwise potatoes would do, James.
0:03:24 > 0:03:27I have eaten in your restaurant loads of times,
0:03:27 > 0:03:31meat is quite an influential part of your menu, but also in India,
0:03:31 > 0:03:33veg plays a massive role, really.
0:03:33 > 0:03:35Yes, it is a huge country with
0:03:35 > 0:03:38a huge number of vegetarians in the country.
0:03:38 > 0:03:41There is one part in India, Gujarat,
0:03:41 > 0:03:46and I think about 95% of people are vegetarians.
0:03:46 > 0:03:50It is amazing, but people are more vegetarian not only
0:03:50 > 0:03:54because of health reasons, I think they want to stay more healthy,
0:03:54 > 0:03:59also because religion plays a big role.
0:03:59 > 0:04:03While making chutney, lots of people just bung in everything together -
0:04:03 > 0:04:05vinegar, water, sugar, salt, spices.
0:04:05 > 0:04:09I like to saute the spices lightly before I add anything
0:04:09 > 0:04:14else because oil has a tendency to bring the spice's flavour out.
0:04:14 > 0:04:16I think it is a bit too big for me.
0:04:16 > 0:04:20Also, do you think with chutneys as well, do they need to be kept longer
0:04:20 > 0:04:23or would you believe you make less and eat more?
0:04:23 > 0:04:27Certain chutneys need maturing, what you are asking, I think that is
0:04:27 > 0:04:28what you meant.
0:04:28 > 0:04:30Certain chutneys need maturing, especially
0:04:30 > 0:04:34if you're making something with root vegetables like onion.
0:04:34 > 0:04:36That chutney would definitely need
0:04:36 > 0:04:38about a week of maturing, in my opinion.
0:04:38 > 0:04:41But something which is as fresh as mint chutney, you can use
0:04:41 > 0:04:45it as you make it. Or as soon as you made it.
0:04:45 > 0:04:48Apple and pear chutney can also do a bit of maturing.
0:04:48 > 0:04:52If you make it a week in advance then you can definitely use it.
0:04:52 > 0:04:57A week or two, I would say and take it out as and when you need it.
0:04:57 > 0:04:59Once you've opened the sterilised jar, make sure
0:04:59 > 0:05:01- you keep the chutney back in the fridge.- A big chutney fan,
0:05:01 > 0:05:03this time of year?
0:05:03 > 0:05:06- Mm, I love chutney at this time of the year.- Yeah?
0:05:06 > 0:05:10- You make all your own, I take it? - Yeah. Yeah, pretty much.
0:05:10 > 0:05:14- She would, you see. - Perfect housewife!
0:05:14 > 0:05:18Right, you have been quite a busy man recently.
0:05:18 > 0:05:22- Even the stories about you... - Stories about me?!
0:05:22 > 0:05:24A lot of them I can't say on television,
0:05:24 > 0:05:28but some of the things I have been hearing about you, most of the
0:05:28 > 0:05:31people when they have aspirations to open their own vineyard, you
0:05:31 > 0:05:33go to the South of France, Italy,
0:05:33 > 0:05:36you might go to Australia, South Africa.
0:05:36 > 0:05:40- No, not Atul. You, Southampton.- Wow.
0:05:40 > 0:05:44I live in the English country and I'm passionate about it.
0:05:44 > 0:05:49- Southampton, chalky soil around there.- It's not far away from you.
0:05:49 > 0:05:53- One reason I wanted to get there was you.- Right on my patch.
0:05:53 > 0:05:57Look after James a bit. The poor boy has been working too hard.
0:05:57 > 0:05:59So open a restaurant, that's what I'm planning to do,
0:05:59 > 0:06:03so I bought that vineyard not for running the vineyard,
0:06:03 > 0:06:06to be honest, but to be able to open a restaurant.
0:06:06 > 0:06:07The vineyard will run on its own
0:06:07 > 0:06:09as a business because it is doing really well.
0:06:09 > 0:06:13- And they are well-respected wines. - Great.
0:06:13 > 0:06:15I thought I will open a restaurant, there is
0:06:15 > 0:06:18no restaurant in a vineyard here. There are lots of vineyards,
0:06:18 > 0:06:20but there is no restaurant in the vineyard in this country.
0:06:20 > 0:06:23But a lot of the French are buying plots of land out here
0:06:23 > 0:06:26because of the chalky soil, the climate is getting hotter.
0:06:26 > 0:06:28People are thinking that, yes, it will get better and better
0:06:28 > 0:06:33and I'm very positive it will get better. Thank you, James.
0:06:33 > 0:06:38As well as coming on my patch, you're going on her patch as well.
0:06:38 > 0:06:42- Whose patch?- In Ireland.
0:06:42 > 0:06:46- You're taking over there, as well. - Taking over!
0:06:46 > 0:06:48So, what is happening in Ireland?
0:06:48 > 0:06:52In Ireland, I'm opening a small restaurant in Dundrum.
0:06:52 > 0:06:57It's going to be called Ananda, which means eternal joy.
0:06:57 > 0:07:02It's a beautiful, lovely restaurant, not very big. Spices in there are...
0:07:02 > 0:07:05He's changing the subject!
0:07:05 > 0:07:09..coriander, sesame seed and black sesame seed.
0:07:09 > 0:07:12And I will add some of the lemon thyme.
0:07:12 > 0:07:14Tell me about this venison as well.
0:07:15 > 0:07:20OK, venison, I've used roe deer and this time of the year we get lots of
0:07:20 > 0:07:22venison in this country,
0:07:22 > 0:07:24but I prefer roe deer because it's fantastic.
0:07:24 > 0:07:29Venison of old, it translates to... It could be wild boar,
0:07:29 > 0:07:33it could be rabbit, anything that is chased in the search of food.
0:07:33 > 0:07:35It is a generic term in a lot of ways.
0:07:35 > 0:07:39People just think of venison, it's based on deer and it's not.
0:07:39 > 0:07:41Which is not true, actually.
0:07:41 > 0:07:44A little bit of oil, James, from there.
0:07:44 > 0:07:47And what I'm going to do is sear the meat
0:07:47 > 0:07:53and I like to serve the venison as rare as possible, to be honest.
0:07:53 > 0:07:56I remember asking Matthew Fort how we would like his venison
0:07:56 > 0:07:59- and he said, "Have you shot it?" - Just walking past the pan.
0:07:59 > 0:08:02Why the clingfilm?
0:08:02 > 0:08:04Clingfilm is to retain the shape,
0:08:04 > 0:08:09because the fillet is quite an absurd shape.
0:08:09 > 0:08:12No matter how much you trim it, it plops down on the plate
0:08:12 > 0:08:13and looks very ugly.
0:08:13 > 0:08:15Just to make it look nice and a steak shape,
0:08:15 > 0:08:17it looks very nice like this.
0:08:17 > 0:08:19Over here we've got our crisps, which is our parsnips.
0:08:19 > 0:08:22You have done a great job, James. Very proud of you.
0:08:22 > 0:08:25- Honey, we have in here, the cumin... - No, not cumin.
0:08:25 > 0:08:30Coriander seed, ginger, sesame seed - black and white - and lemon thyme.
0:08:31 > 0:08:35Throw all those in. Give them a quick mix around, as well.
0:08:35 > 0:08:39Now chutney, how long will we cook that for?
0:08:39 > 0:08:42Such chutneys normally take, depends on the quantity as well, it would
0:08:42 > 0:08:43take about a good hour.
0:08:43 > 0:08:46Because you want the fruit to go soft,
0:08:46 > 0:08:49some people prefer to mash the fruit, but I don't.
0:08:49 > 0:08:51I like to see the texture of the fruit
0:08:51 > 0:08:54and be able to feel...
0:08:54 > 0:08:57Charlie, we've got rare venison happening there.
0:08:57 > 0:08:59- Have you ever tried venison? - I haven't.
0:08:59 > 0:09:03- I'm quite looking forward to it. - Never tried it?- Never tried it, no.
0:09:03 > 0:09:05The first time, a first time for venison.
0:09:05 > 0:09:06A fantastic cut of meat.
0:09:06 > 0:09:10It freezes really well, if you want to buy some, particularly this
0:09:10 > 0:09:13time of year, keep it in the freezer.
0:09:13 > 0:09:14And especially when you thaw it,
0:09:14 > 0:09:18you don't need to put any tenderiser to the meat.
0:09:18 > 0:09:20It's such a great meat.
0:09:20 > 0:09:24Do you want me to mix that together? What have we got in here?
0:09:24 > 0:09:27- Mix that for me, please, James. - Mustard.
0:09:27 > 0:09:32- I will need black and white sesame seeds again.- And honey.- Honey.
0:09:32 > 0:09:36A bit of lemon thyme in there, please. Some leaves.
0:09:36 > 0:09:38I get accused of using too many spices,
0:09:38 > 0:09:41so I've focused on three or four spices today.
0:09:41 > 0:09:46- And cook the whole dish with that. - Bit of these?- Bit of these, yes.
0:09:46 > 0:09:47They all get mixed in.
0:09:49 > 0:09:51There you go. Just give this a quick mix.
0:09:51 > 0:09:54I suppose this would be wonderful not just with venison,
0:09:54 > 0:09:59- but on top of lamb or something. - Can I just take that back?- Yeah.
0:10:01 > 0:10:03- Back on here.- Back on there.
0:10:05 > 0:10:09Beautifully done. Goes on top. Thank you, James.
0:10:11 > 0:10:15So, how long do we bake that in the oven for?
0:10:15 > 0:10:19- It should take 10 to 15 minutes. - I'll leave you to plate up.
0:10:19 > 0:10:21The crisps are there. The chutney is there as well.
0:10:21 > 0:10:25So, 10 to 15 minutes, 400, 200 degrees centigrade,
0:10:25 > 0:10:26something like that?
0:10:26 > 0:10:29Degrees centigrade, not Fahrenheit.
0:10:29 > 0:10:32And then leave it to rest...
0:10:34 > 0:10:37There you go.
0:10:37 > 0:10:39This chutney, the chutney in the jar.
0:10:39 > 0:10:42I will use the chutney we have here.
0:10:42 > 0:10:45- So, you could store that in a jar which we have there.- You can.
0:10:45 > 0:10:48Sterilise the jar of course, quite important
0:10:48 > 0:10:52if you are going to keep it for a long time. There you go.
0:10:52 > 0:10:55- This chutney looks really nice. - There is your venison.
0:10:57 > 0:11:00- Two nice pieces.- Two nice pieces.
0:11:01 > 0:11:02You're into your thyme, aren't you?
0:11:02 > 0:11:05I love thyme. It is such a beautiful lemon flavour.
0:11:05 > 0:11:10- Can I use your balsamic?- Yeah, it is fresh from Modena in Italy.
0:11:11 > 0:11:12Over the top.
0:11:14 > 0:11:17So, Atul, it looks fantastic, but remind us what it is again.
0:11:17 > 0:11:19It is pan-seared venison
0:11:19 > 0:11:22with parsnip chips and pear and apple chutney.
0:11:22 > 0:11:23It's as easy as that.
0:11:28 > 0:11:32Right, your first taste of venison.
0:11:32 > 0:11:34Have a seat over here.
0:11:34 > 0:11:37I am really looking forward to it. Smells lovely.
0:11:37 > 0:11:41You get to dive into this. The secret is to rest it as well.
0:11:41 > 0:11:45It tenderises it even more. It should melt in the mouth.
0:11:47 > 0:11:50It is nice and pink. Tell us what you think.
0:11:52 > 0:11:56- You like that? First-ever time you've tried it.- First time, lovely.
0:11:56 > 0:11:58Would you ever attempt something like that,
0:11:58 > 0:12:00I know you mentioned you are a keen cook, steak and chips
0:12:00 > 0:12:04and all that, but it is Atul's version of steak and chips.
0:12:04 > 0:12:06Dive in, girls. Tell us what you think.
0:12:06 > 0:12:09It's a better version of steak and chips.
0:12:09 > 0:12:13A better version of steak and chips!
0:12:13 > 0:12:16- You haven't tried mine, yet. - I'm sure yours is lovely, too.
0:12:16 > 0:12:20- Something like that, you would give that a go at home, I suppose.- Yeah.
0:12:20 > 0:12:26- Rachel, dive in.- It is a great Christmas alternative as well.
0:12:26 > 0:12:29The parsnips, you could use carrots, would be really good.
0:12:29 > 0:12:30Carrots would be fantastic.
0:12:30 > 0:12:33- Celeriac might work really well. - Absolutely.
0:12:33 > 0:12:34A nice way of doing the old chips.
0:12:34 > 0:12:38- I like that, with the glaze of honey and spices.- A beautiful flavour.
0:12:38 > 0:12:42- It's really nice. Very, very nice.- Rachel?- Hm.
0:12:47 > 0:12:49A Christmas dinner that is better than steak and chips.
0:12:49 > 0:12:51What a great start to the show
0:12:51 > 0:12:54and there's still plenty of time to change your mind about turkey.
0:12:54 > 0:12:57Coming up, Len Goodman learns how to make the perfect chocolate log,
0:12:57 > 0:13:00but first, Rick Stein is in France enjoying some traditional
0:13:00 > 0:13:02white pudding.
0:13:03 > 0:13:06I've got a really good artist friend, Simon Fletcher,
0:13:06 > 0:13:07who is quite famous.
0:13:07 > 0:13:09He moved to the Languedoc
0:13:09 > 0:13:12when everyone was keen to have a holiday home in Provence.
0:13:12 > 0:13:16When I first came here, it was very cheap to live, but I'm
0:13:16 > 0:13:20a landscape painter and designer and the landscape is just wonderful.
0:13:20 > 0:13:23It is constant inspiration, really.
0:13:24 > 0:13:26OK, now I'm ready to cook.
0:13:27 > 0:13:31It may not look terribly appetising, but Simon's cooking,
0:13:31 > 0:13:34or rather heating up, a local speciality
0:13:34 > 0:13:37called boudin blanc - white pudding.
0:13:37 > 0:13:41They are a type of sausage made here by the family who
0:13:41 > 0:13:43have been making it for generations.
0:13:44 > 0:13:48But like a lot of famous dishes, this was borne out of hardship.
0:13:48 > 0:13:52First of all, they slice up stale bread and add eggs and milk.
0:13:52 > 0:13:55When it is nicely soaked together, they mash it by hand.
0:13:57 > 0:14:01Next, they take the poorer cuts of pork like neck, which has been
0:14:01 > 0:14:05cooked in a stock flavoured with onions, bay leaves and cloves
0:14:05 > 0:14:08and coarsely chop it before adding it to the bread mixture.
0:14:11 > 0:14:14Then it's seasoned with salt, white pepper and nutmeg
0:14:14 > 0:14:16and given a final mix with the hands.
0:14:19 > 0:14:21Gosh, this is the sort of thing that should be on Blue Peter.
0:14:21 > 0:14:23Very satisfying.
0:14:24 > 0:14:28Now it's ready to be wrapped in caul, which is the fat membrane that
0:14:28 > 0:14:30surrounds the intestines -
0:14:30 > 0:14:33very much like our dear faggots we have back at home.
0:14:33 > 0:14:36Finally they are given a good lick of duck fat
0:14:36 > 0:14:40and a sprinkle of breadcrumbs and baked for 25 minutes in a hot oven.
0:14:41 > 0:14:44Having them hot, straight from the oven, is a real treat,
0:14:44 > 0:14:46but I think it is slightly frowned on.
0:14:46 > 0:14:49You're supposed to wait for them to go cold and fry them
0:14:49 > 0:14:53like Simon's doing in a little oil, or better still, duck fat.
0:14:55 > 0:14:59We add great vegetables all from his garden and a really good black
0:14:59 > 0:15:03pudding quite soft and fatty. Life is pretty good here.
0:15:03 > 0:15:06When I first came here when I was doing up my house,
0:15:06 > 0:15:08I didn't have a lot of money because I had spent it all
0:15:08 > 0:15:11on restoring the house and I needed some wood, so I went down
0:15:11 > 0:15:14to the local bar one evening and was talking to the guys down there
0:15:14 > 0:15:17and they said, "Oh, you need some wood, come with us, we are
0:15:17 > 0:15:19"four, we need a fifth guy to help."
0:15:19 > 0:15:22They'd bought what they called a coup, which is the side of a hill,
0:15:22 > 0:15:25so every Saturday morning I would go off with them.
0:15:25 > 0:15:27We'd start at six, nine o'clock,
0:15:27 > 0:15:29one of them would produce a coil of sausages
0:15:29 > 0:15:33from his pocket, make a little fire and grill the sausages.
0:15:33 > 0:15:36Nine, ten o'clock in the morning we would eat and go on cutting wood.
0:15:36 > 0:15:40I like that simplicity of approach.
0:15:40 > 0:15:43When I came to look around the Languedoc a few weeks before we set
0:15:43 > 0:15:45foot on the barge, I met this man,
0:15:45 > 0:15:50Denis - he was at a festival for local food producers
0:15:50 > 0:15:52and he asked me to try his honey.
0:15:52 > 0:15:54Well, I did and I had quite a lot of it.
0:15:54 > 0:15:57It was probably the best I have ever tasted.
0:15:57 > 0:16:00I love Scottish heather honey, but it's a big hitter
0:16:00 > 0:16:03and practically takes your breath away when you inhale it.
0:16:03 > 0:16:06This honey is really light and sweet scented.
0:16:09 > 0:16:11It is made in one of the highest places in the Languedoc
0:16:11 > 0:16:15and the bees collect their nectar from the wild scrubland
0:16:15 > 0:16:17full of heather, thyme and rosemary.
0:16:19 > 0:16:23I think it is the blue rosemary flowers that makes it so good.
0:16:23 > 0:16:27Denis, like so many people I know, reckons that honey is the key
0:16:27 > 0:16:30to good health and collects the pollen too,
0:16:30 > 0:16:31like a little bee himself.
0:16:32 > 0:16:36I wanted to come up with a dish where Denis's honey would play
0:16:36 > 0:16:39an integral part and of course I thought of the most famous
0:16:39 > 0:16:45French teacake, Marcel Proust's favourite delicacy, the Madeleine.
0:16:48 > 0:16:50You take the stones out of these fresh apricots -
0:16:50 > 0:16:53and they happen to be local ones, what luxury!
0:16:54 > 0:16:56Then you need a vanilla pod
0:16:56 > 0:16:59and scrape out the seeds to release more flavour,
0:16:59 > 0:17:02because you are going to gently stew them in a little water
0:17:02 > 0:17:06and Denis's lovely honey.
0:17:06 > 0:17:09Don't boil the apricots, because you don't want to make jam.
0:17:09 > 0:17:12You want to keep them as whole pieces - just a gentle simmer
0:17:12 > 0:17:14until they become soft.
0:17:15 > 0:17:19Set them aside and put the juice of half a lemon into the liquor,
0:17:19 > 0:17:22strain it over the fruit and allow the whole lot to cool.
0:17:24 > 0:17:27Now is the time to make the madeleines themselves -
0:17:27 > 0:17:29and you have got to do it in a proper baking tray.
0:17:31 > 0:17:34First, lightly butter these Madeleine moulds
0:17:34 > 0:17:36and then whazz a lot of flour
0:17:36 > 0:17:38over them, but as I'm doing it,
0:17:38 > 0:17:42I happen to copy my notebook a bit about Proust
0:17:42 > 0:17:47and his remembrance of madeleines because as you probably know,
0:17:47 > 0:17:51it was the taste of the Madeleines and the lime flower
0:17:51 > 0:17:53that started the whole thing,
0:17:53 > 0:17:56started the remembrance of time past.
0:17:56 > 0:17:58A bit of flour all over here.
0:17:58 > 0:18:01And he described the Madeleine moulds as being
0:18:01 > 0:18:03rigid like scallop shells,
0:18:03 > 0:18:06which indeed they are. Excuse me.
0:18:06 > 0:18:12But then he describes the sensation of the taste and it is like,
0:18:12 > 0:18:16you know, only writers can do this.
0:18:16 > 0:18:19"A delicious pleasure had invaded me,
0:18:19 > 0:18:23"detached, offering no notion of its cause.
0:18:23 > 0:18:26"At once the vicissitudes of life were rendered unimportant,
0:18:26 > 0:18:31"its disasters innocuous. Its brevity illusory."
0:18:31 > 0:18:33That is what good food does for you.
0:18:33 > 0:18:37Anyway, back to the madeleines.
0:18:37 > 0:18:41Do you know, and I find this very difficult to believe,
0:18:41 > 0:18:45but none of the crew had read A La Recherche Du Temps Perdu.
0:18:45 > 0:18:47Quite amazing, really.
0:18:47 > 0:18:50Madeleines are little much-loved sponge cakes
0:18:50 > 0:18:53and for that, you need a batter made up of eggs
0:18:53 > 0:18:54and caster sugar which you beat
0:18:54 > 0:18:57until it becomes a light, frothy mixture.
0:18:58 > 0:19:01Then lots of lemon zest and sift in some plain flour
0:19:01 > 0:19:05and a little hit of baking powder, which you fold in gently.
0:19:05 > 0:19:07I suppose some people think this was a bit
0:19:07 > 0:19:10fussy for my sort of cooking, but once in a while,
0:19:10 > 0:19:15I like to make a few dainty teacakes - what's wrong with that?
0:19:15 > 0:19:18I always remember when I did my pastry course at college
0:19:18 > 0:19:22I was the only student to take a timer into the exam - that's because
0:19:22 > 0:19:27I have such a bad memory and I'm so nervous about pastry operations
0:19:27 > 0:19:30where everything has to be weighed out and timed, but I enjoy it.
0:19:30 > 0:19:31It is good fun.
0:19:33 > 0:19:37To finish off the batter, put in a cupful of melted butter and a
0:19:37 > 0:19:41swirl of Denis's honey to make them really rich and you are ready to go.
0:19:41 > 0:19:44These little cakes were first made in the town of Commercy
0:19:44 > 0:19:49in Lorraine. You can see why it's important to flour the tray first.
0:19:49 > 0:19:50I've known grown men cry
0:19:50 > 0:19:54because their madeleines wouldn't come out of the baking tray.
0:19:54 > 0:19:57I absolutely know, though nobody really does for sure,
0:19:57 > 0:20:01that madeleines are named after a pretty peasant girl in Lorraine
0:20:01 > 0:20:04who baked them for Duke Stanislaus Leszczynska
0:20:04 > 0:20:06who happened to be visiting a castle
0:20:06 > 0:20:09in the area in the mid-1700s.
0:20:09 > 0:20:11Well, it's got to be some romantic story like that.
0:20:13 > 0:20:16Served with those sweet, honeyed apricots
0:20:16 > 0:20:17and some vanilla ice cream.
0:20:17 > 0:20:19Mmm.
0:20:20 > 0:20:22Looks yummy.
0:20:22 > 0:20:24The film crew may not know much about Proust,
0:20:24 > 0:20:27but they do know what they like.
0:20:34 > 0:20:37Now, I love madeleines too, and you could try making them with
0:20:37 > 0:20:40ground almonds, or even some orange zest, to add a different flavour.
0:20:40 > 0:20:43I'm sorry, James, just as a matter of interest,
0:20:43 > 0:20:45have you read Proust's Remembrance Of Things Past?
0:20:47 > 0:20:49No. I get it... A weekly magazine, isn't it?
0:20:49 > 0:20:52Is it something like that? Got no idea what it is!
0:20:52 > 0:20:55Right, moving swiftly on, Christmas is a great time to get baking,
0:20:55 > 0:20:58and there are plenty of very simple things you can try at home,
0:20:58 > 0:21:00and probably one of my favourite things to do,
0:21:00 > 0:21:03to get you into a festive mood, is a classic chocolate yuletide log.
0:21:03 > 0:21:05Love it.
0:21:05 > 0:21:08Perfect for you, Len. Simple food, easy as that.
0:21:08 > 0:21:11- Chocolate, cream...- Simple and delicious.- ..and that's it.
0:21:11 > 0:21:13First of all, we've got some melted chocolate here.
0:21:13 > 0:21:15175g of melted chocolate.
0:21:15 > 0:21:17We've got six egg yolks, six egg whites,
0:21:17 > 0:21:20I've got 50g of butter... 50g of flour, sorry -
0:21:20 > 0:21:21that's the most important bit.
0:21:21 > 0:21:23And 175g of sugar.
0:21:23 > 0:21:26So less flour than a normal cake - that enables you to roll it up,
0:21:26 > 0:21:27that's the key to this thing.
0:21:27 > 0:21:30I'm going to whip up these and make a meringue.
0:21:30 > 0:21:35Now, like we said at the top of the show, your grandparents were into
0:21:35 > 0:21:38producing, well, vegetables, selling veg, and stuff like that.
0:21:38 > 0:21:39- Yeah.- Yeah, costermongers.
0:21:39 > 0:21:41But not only that, but he was a jack of all trades.
0:21:41 > 0:21:43Didn't you have a beetroot boiler out the back?
0:21:43 > 0:21:46My grandmother... That was my grandmother's job,
0:21:46 > 0:21:49every week, was... Well, virtually every day, she used to cook
0:21:49 > 0:21:54beetroots in this cauldron thing with a gas flame underneath,
0:21:54 > 0:21:57and used to start it off, get it tepid,
0:21:57 > 0:22:00and then she always used to bath me in it, so...
0:22:00 > 0:22:02Bath you in the cauldron?
0:22:02 > 0:22:04THEY SPEAK OVER EACH OTHER
0:22:04 > 0:22:09- It sounds like it was tough in those days. You didn't have a bath...- No.
0:22:09 > 0:22:13It was nicely covered in scum and muck,
0:22:13 > 0:22:14and then the beetroots used to go in,
0:22:14 > 0:22:16and everybody said they were delicious.
0:22:16 > 0:22:19I think a lot of that was down to my scum.
0:22:19 > 0:22:22LAUGHTER
0:22:22 > 0:22:26And then, it's not Modena that has the best vinegar in the world,
0:22:26 > 0:22:28- it was...- You see, my grandfather,
0:22:28 > 0:22:30we used to get our vinegar off of Sarson's,
0:22:30 > 0:22:32and it used to come in these little barrels.
0:22:32 > 0:22:35And in those days, people used to go to the greengrocers with
0:22:35 > 0:22:40a bottle and they used to fill it up and sell them a bottle of vinegar.
0:22:40 > 0:22:45Well, he decided that it would be much more profitable
0:22:45 > 0:22:46if he made his own.
0:22:46 > 0:22:50So he got this recipe for vinegar
0:22:50 > 0:22:54and he made it and he put it into one of these old Sarson's barrels
0:22:54 > 0:22:56and banged in the bung thing,
0:22:56 > 0:22:59which slightly dripped onto the concrete floor.
0:22:59 > 0:23:02Well, within a week, there was a two-inch hole...
0:23:02 > 0:23:04LAUGHTER DROWNS OUT SPEECH
0:23:04 > 0:23:06And people loved it...
0:23:06 > 0:23:08I don't know. Yeah.
0:23:08 > 0:23:12So, yeah, it was the good old days, and yeah,
0:23:12 > 0:23:16I used to always have the job, they used to buy the celery
0:23:16 > 0:23:18when it was almost... They used to called it melting -
0:23:18 > 0:23:21it was virtually rotten.
0:23:21 > 0:23:26And they had this big ice-cold bath,
0:23:26 > 0:23:29and we used to smash the ice off and then chuck it all in.
0:23:29 > 0:23:31- And my job was to scrub it.- Yeah.
0:23:31 > 0:23:35Well, it was the coldest, coldest job.
0:23:35 > 0:23:37And after about 20 minutes, it was the opposite -
0:23:37 > 0:23:41your hands were burning and you used to scrub it up,
0:23:41 > 0:23:46and this limp, lacklustre celery was spritely and gorgeous.
0:23:46 > 0:23:50And we used to trim it all up, and, yeah, penny a head and off it went.
0:23:50 > 0:23:53But wasn't it football in your blood as a young kid?
0:23:53 > 0:23:56- Wasn't it sport you wanted to get into?- Well, yeah,
0:23:56 > 0:23:58like lots of kids in those days, I wanted to be
0:23:58 > 0:24:03a footballer, of course, yeah, and I used to play in a Sunday league...
0:24:03 > 0:24:04But it was an accident in football
0:24:04 > 0:24:07- that really got you into dancing, wasn't it?- Yeah.
0:24:07 > 0:24:09I hurt my foot playing football, and it was February,
0:24:09 > 0:24:11and I was hobbling about.
0:24:11 > 0:24:15And I kept going to the doctor and it wouldn't somehow get any better.
0:24:15 > 0:24:18And he said, "You know, you've got to exercise it more."
0:24:18 > 0:24:20I said, "Well, you know, what shall I do?"
0:24:20 > 0:24:22And he said, "Go ballroom dancing."
0:24:22 > 0:24:26So I said, "Oh, give over, ballroom dancing... I'm not..."
0:24:26 > 0:24:29But one of my mates used to go, and he said, "Do you know, Len,
0:24:29 > 0:24:33"it's good up there. There's about five boys and about 50 girls,"
0:24:33 > 0:24:35- you know, and I was 21... - That's why I did cooking.
0:24:35 > 0:24:37Yeah! So up I hobbled.
0:24:37 > 0:24:39I had me dad's carpet slipper on one foot,
0:24:39 > 0:24:43a winkle-picker on the other one, and up I went!
0:24:43 > 0:24:47And I thoroughly enjoyed it, and then I started dancing with the man
0:24:47 > 0:24:50who owned the dance school's daughter. I fancied her.
0:24:50 > 0:24:54She used to do the tea bar and I used to get her out...
0:24:54 > 0:24:55And there you go,
0:24:55 > 0:24:58and then I just started dancing with her and on I went.
0:24:58 > 0:25:00And that was the partnership that went on to win titles
0:25:00 > 0:25:03- and stuff like that.- British champions and all that, yeah, so...
0:25:03 > 0:25:06- Well, you've missed how I make the sponge, anyway.- Well, go on.
0:25:06 > 0:25:07Just tell us about it quickly.
0:25:07 > 0:25:10Egg yolks, sugar, melted chocolate gone in there, in goes the flour,
0:25:10 > 0:25:12and I've folded in the whipped egg white.
0:25:12 > 0:25:14And that's it, we just pour it into a little...
0:25:14 > 0:25:16I don't quite understand why you had
0:25:16 > 0:25:18to separate the egg whites from the yolk,
0:25:18 > 0:25:20and then you bung it all in.
0:25:20 > 0:25:23I'm making a meringue, so it's more elastic-y when I roll it up.
0:25:23 > 0:25:25Otherwise, I'd have to chop it up.
0:25:25 > 0:25:27Oh, I understand. Of course. Technical.
0:25:27 > 0:25:29Were you ever a dancer, Rick?
0:25:29 > 0:25:33To tell you the truth, I learned ballroom dancing at my prep school,
0:25:33 > 0:25:35it was a boarding school.
0:25:35 > 0:25:38But I didn't really enjoy it much cos I was always the girl...
0:25:38 > 0:25:41LAUGHTER
0:25:41 > 0:25:43And my partner, called Hector,
0:25:43 > 0:25:45always insisted on me being the girl.
0:25:45 > 0:25:49And tell you the truth, I've never really forgiven him because,
0:25:49 > 0:25:53I mean, I love girls and all that, but I could only dance as a girl.
0:25:53 > 0:25:55Let's get that straight...
0:25:55 > 0:25:58So, Hector, if you're listening, please phone in...
0:25:58 > 0:26:00Yeah, Hector, I haven't ever forgiven you.
0:26:01 > 0:26:04But, I mean, the amazing thing about your career, really,
0:26:04 > 0:26:08when most people, when they get to the grand age of 60,
0:26:08 > 0:26:10they think about retiring and stuff...
0:26:10 > 0:26:14- Well, I was thinking about retiring. - You just have a second wind.- Yeah!
0:26:14 > 0:26:17I was gradually getting myself out of going up the dance studio
0:26:17 > 0:26:19and this and that, and playing a bit more golf.
0:26:19 > 0:26:23And then, at the age of 60, along came Strictly Come Dancing,
0:26:23 > 0:26:26so, yeah, it started me off again, gave me a second wind, as you say.
0:26:26 > 0:26:29It certainly did. Just go through this.
0:26:29 > 0:26:32We've got whipped cream, you've got some mascarpone cheese in there,
0:26:32 > 0:26:35and I'm putting in some of this - this is chestnut puree.
0:26:35 > 0:26:37- Do you like chestnuts?- I do like a chestnut, yeah.- There you go.
0:26:37 > 0:26:40Chestnut puree. And we just put these chestnuts in as well,
0:26:40 > 0:26:42whole chestnuts, and I'll whip this up,
0:26:42 > 0:26:45and it creates a nice little cream to go onto our sponge here.
0:26:45 > 0:26:48Use a damp cloth to roll this up as well - that's the key to it.
0:26:48 > 0:26:50But did you realise, when you were doing it,
0:26:50 > 0:26:52it was going to be as successful as what it is?
0:26:52 > 0:26:54No, I thought it wouldn't last more than a couple...
0:26:54 > 0:26:57I thought, they'll do it for about two weeks on a Saturday night, then
0:26:57 > 0:27:00it'd go to a Wednesday at 11 and then that would be the end of it.
0:27:00 > 0:27:02Ballroom dancing? I never imagined the professionals
0:27:02 > 0:27:05could get their celebrities to any standard.
0:27:05 > 0:27:08No, I didn't either, when I started doing it.
0:27:08 > 0:27:10Well, they weren't all successes, were they?
0:27:10 > 0:27:12LAUGHTER
0:27:12 > 0:27:13Thank you very much!
0:27:13 > 0:27:17- Len, what was he like? Give us the truth.- He was good.
0:27:17 > 0:27:19- He was very good at the ballroom. - The ballroom, the ballroom...
0:27:19 > 0:27:22Waltzes and foxtrots and all that stuff, brilliant.
0:27:22 > 0:27:26The Latin American, you know, he didn't quite have the hip action.
0:27:26 > 0:27:29- I was useless, technically.- Yeah.
0:27:29 > 0:27:32And his hair was always a tad long for me.
0:27:33 > 0:27:36- But of course, then you went on to do America as well.- Yeah!
0:27:36 > 0:27:38You've just finished doing America. That's hugely successful...
0:27:38 > 0:27:41It's been fantastic, you know, who'd have thought it?
0:27:41 > 0:27:45Old Len Goodman from Dartford ending up, you know, international
0:27:45 > 0:27:48jet setter, doing the show over here and the show in America.
0:27:48 > 0:27:49And then as soon as you've finished this,
0:27:49 > 0:27:52- it's straight into doing the tour. - The tour starts. Yeah.
0:27:52 > 0:27:54- Tell us about the tour, then, where are you going?- All over.
0:27:54 > 0:27:59Glasgow, we're going to Manchester, Nottingham, Birmingham, the O2.
0:27:59 > 0:28:01Arlene, as well, is joining you?
0:28:01 > 0:28:05Arlene's coming out of retirement and joining us.
0:28:05 > 0:28:09It's going to be fantastic to meet up with her again
0:28:09 > 0:28:13and listen to her talking about all the male celebrities' bottoms.
0:28:13 > 0:28:15- It's going to be nice, yeah. - But it was. I did the tour...
0:28:15 > 0:28:18- It was good fun, wasn't it? - It is absolutely amazing.
0:28:18 > 0:28:22To appear at Wembley and, like, the O2 and stuff like that...
0:28:22 > 0:28:27- That's pretty good.- Thanks, mate. - That's while you've talked.
0:28:27 > 0:28:31See, I could never ever have made that in a million years. No.
0:28:31 > 0:28:35- Because...- Where's the robin?- Well, I went out Christmas shopping...
0:28:35 > 0:28:37There is a story about this. I went out Christmas shopping...
0:28:37 > 0:28:40If anybody listened to Radio 2 yesterday, I didn't really have
0:28:40 > 0:28:43time cos Chris Evans was dragging me in and out of the studio.
0:28:43 > 0:28:46But I didn't get time to get a red robin, but I did find this.
0:28:49 > 0:28:52- So you've got a Robin. - A sprig of holly...
0:28:52 > 0:28:55- Oh, it's gone.- It's a bit wee.
0:28:55 > 0:28:57That's it on there. Are you happy with that?
0:28:57 > 0:28:59And basically, what you do with this, Len,
0:28:59 > 0:29:02is you slice it like that. Look at that.
0:29:02 > 0:29:03And then it's not finished there,
0:29:03 > 0:29:05cos what you do is a bit of this.
0:29:05 > 0:29:08- Come on.- Oh.... Cream as well.
0:29:08 > 0:29:11I bet there's not more than 20 calories in that.
0:29:11 > 0:29:13- Well, it looks gorgeous. - Traditionally, you'd have
0:29:13 > 0:29:16a bit of holly on top, like that. But there you go.
0:29:16 > 0:29:18- but don't eat the holly, of course. - Do you know what?
0:29:18 > 0:29:20I'm going to give you a round of applause.
0:29:20 > 0:29:21CHEERS AND APPLAUSE
0:29:21 > 0:29:24- Dive in.- I'm going to try it.- You might not do once you've tasted it.
0:29:24 > 0:29:27- No, it looks delicious. - Yeah? Simple food. There you go.
0:29:27 > 0:29:30Simple pimple - that's what I like. Yes.
0:29:30 > 0:29:33I once tried a thing called a risotto.
0:29:33 > 0:29:36LAUGHTER
0:29:36 > 0:29:38And I thought... I had a mouthful,
0:29:38 > 0:29:41- I thought, "This is quite nice, actually."- It's all right.
0:29:41 > 0:29:44But then the first mouthful
0:29:44 > 0:29:46is equally as the same as the fiftieth!
0:29:46 > 0:29:52And that's what I don't like about Italian stuff, it's all the...
0:29:52 > 0:29:55- I like a pea.- Tell me what this tastes like, then.
0:29:55 > 0:29:57LAUGHTER
0:29:58 > 0:30:00It's very, very, very moreish.
0:30:05 > 0:30:08It's a ten from Len there for James' chocolate yule log,
0:30:08 > 0:30:10and what a perfect treat for a Christmas party.
0:30:10 > 0:30:11Now, don't go anywhere just yet,
0:30:11 > 0:30:15cos there's still plenty more to come on today's show.
0:30:15 > 0:30:16And first, it's over to Galton Blackiston,
0:30:16 > 0:30:20and please don't adjust your set - it's just his jumper.
0:30:20 > 0:30:22- Great to have you on the show, chef. - Lovely to see you.
0:30:22 > 0:30:25So, what are we going to make, then? We've got roast...
0:30:25 > 0:30:27It's shoulder of hogget, actually, which is slightly older
0:30:27 > 0:30:30than the spring lamb, more flavour.
0:30:30 > 0:30:34- And we're going to roast it in clean, damp hay, as you do.- Yeah.
0:30:34 > 0:30:37- We'll do it on a bed of vegetables. - As you do.- As I do, yeah.
0:30:37 > 0:30:40But this is the transition between lamb and mutton.
0:30:40 > 0:30:43- Mutton's two years old. - Yes, exactly. It's a bit younger.
0:30:43 > 0:30:45- Just over a year old. - A little bit younger.
0:30:45 > 0:30:47First of all, you are going to do the bubble and squeak.
0:30:47 > 0:30:49- Can you do the cabbage first? - I can do the cabbage first, yeah.
0:30:49 > 0:30:54And get that in. And then let me get this lamb in the oven as well.
0:30:54 > 0:30:57- So we're going to slow-roast this lamb, then?- Yeah, yeah.
0:30:57 > 0:31:02Cover it with herbs and butter, slow-roast it, make sort of a jus
0:31:02 > 0:31:05or a gravy out of the vegetables,
0:31:05 > 0:31:08out of the scrap bits in the bottom, and the vegetables,
0:31:08 > 0:31:10and, yeah, it will be delicious.
0:31:10 > 0:31:12And where did the inspiration for this come from, then?
0:31:12 > 0:31:15Uh... I know what you're going to say here!
0:31:15 > 0:31:18LAUGHTER
0:31:18 > 0:31:20- Just say.- Hang on...- Tell...!
0:31:20 > 0:31:24He thinks that because I was round his house not so long ago, and
0:31:24 > 0:31:26he did shoulder of lamb...
0:31:26 > 0:31:28- "Oh, I'm going to do shoulder of lamb!"- Like, three days ago.
0:31:28 > 0:31:31Shoulder of lamb, done in hay, has been going on for years...
0:31:31 > 0:31:35All you've done to this recipe that I cooked for you at my house
0:31:35 > 0:31:36is just put a pile of hay in it.
0:31:36 > 0:31:40Well, actually, to be fair, James, it did taste really good, actually.
0:31:40 > 0:31:44It's a classical French dish, James. Been doing it for hundreds of years.
0:31:44 > 0:31:46Thank you, thank you, thank you, Andre. Anyway...
0:31:46 > 0:31:48Remember this is your first time on the show.
0:31:48 > 0:31:50LAUGHTER
0:31:50 > 0:31:51Now then, the hay...
0:31:51 > 0:31:55- Concentrate on what I'm up to. - Concentrate... What?- Hay.
0:31:55 > 0:31:58- Where'd you get the hay from? - Fields.- Fields.- No.
0:31:58 > 0:32:03- From a pet shop.- From a pet shop. - But you need clean, wet hay.
0:32:03 > 0:32:05- Don't take it out of your rabbit hutch...- No, don't do that.
0:32:05 > 0:32:08It might look like you've got sultanas in there.
0:32:08 > 0:32:10Yeah, go on.
0:32:10 > 0:32:12Get the onions and the carrot and the fennel in here.
0:32:12 > 0:32:14We know each other really well, Pixie, so...
0:32:14 > 0:32:16Leave it there for the time being.
0:32:16 > 0:32:19Now then, herbs to be chopped for the shoulder of lamb.
0:32:19 > 0:32:22- Get this garlic in there as well. - Right, so, I've got my...
0:32:22 > 0:32:24This is a bit fancy, this...
0:32:24 > 0:32:26Well, it's not really. It's what we do in Norfolk.
0:32:26 > 0:32:28I mean, you might not think so, up north,
0:32:28 > 0:32:30where things are very, very rustic!
0:32:30 > 0:32:33But down our way, we have got...
0:32:33 > 0:32:36- And that's a swede, by the way. - All right.
0:32:36 > 0:32:40Just before you try and tell me that's a turnip. That is a swede.
0:32:41 > 0:32:44Right. Anyway, so chopping herbs to go in a load of butter,
0:32:44 > 0:32:46and this is where you will love it,
0:32:46 > 0:32:49because we absolutely cover the lamb in the butter and herbs.
0:32:49 > 0:32:52- So, what herbs you got in there, then?- Parsley, mint, tarragon.
0:32:52 > 0:32:55But you can use any other soft herbs if you want to.
0:32:55 > 0:32:58Don't use too much rosemary - they're a bit more abrasive.
0:32:59 > 0:33:03Like so. Right... Into here, soft butter.
0:33:03 > 0:33:07Get your hands in there. Get a bit of seasoning on there.
0:33:07 > 0:33:10- So you want this for the bubble and squeak as well?- I do, yeah.
0:33:10 > 0:33:14So, the bubble and squeak. Also, you're going to do some shallots...
0:33:15 > 0:33:18- Right.- ..in a pan as well. So you need to get cracking.
0:33:19 > 0:33:22- You know what I mean? - Why do you soak this, then?
0:33:22 > 0:33:26- Because you need it damp, otherwise it burns.- All right.
0:33:26 > 0:33:27So you need it damp and moist.
0:33:27 > 0:33:31So you get the flavour of that hay going through the lamb,
0:33:31 > 0:33:34going into your sauce, job's a good 'un, you'll love it,
0:33:34 > 0:33:37you'll be nicking my recipe and saying it's yours.
0:33:37 > 0:33:39Would you do this with turkey this Christmas, then? Or not?
0:33:39 > 0:33:41- Oh, I'm not so sure about that.- No?
0:33:41 > 0:33:44No, I'm not so sure about doing it with a turkey.
0:33:44 > 0:33:47But certainly works with lamb beautifully.
0:33:47 > 0:33:51OK. So, again, season the top of it.
0:33:51 > 0:33:53- This is going to go in there. - Be generous with it.
0:33:53 > 0:33:57- Get a decent pan so it fits in the pan.- OK.
0:33:57 > 0:33:59And then more hay over the top.
0:33:59 > 0:34:01You're quite liking this, aren't you?
0:34:01 > 0:34:03I can tell. I can tell, James.
0:34:03 > 0:34:05LAUGHTER
0:34:05 > 0:34:07You can.
0:34:07 > 0:34:10- Yeah.- Right. Tinfoil over the top. - Yeah.
0:34:10 > 0:34:14Oven on at about 350, gas mark four, for about an hour...
0:34:14 > 0:34:16It's always better to put a bit of stock in first,
0:34:16 > 0:34:18- though, isn't it, really? - A bit of stock.- Yeah.
0:34:18 > 0:34:21A bit of stock in there. Or water, water will work just fine.
0:34:21 > 0:34:24Cos if you don't put stock in, the hay burns, don't you think?
0:34:24 > 0:34:28- No, it doesn't necessarily burn. It dries out a bit.- OK.
0:34:28 > 0:34:30But that's ready. Get it in the oven.
0:34:30 > 0:34:33The beauty of this is it's a real...
0:34:33 > 0:34:36Well, it's a simple dish, but it's so comforting.
0:34:36 > 0:34:38So this is going to go in this oven.
0:34:38 > 0:34:40How's it looking so far, Pixie?
0:34:40 > 0:34:43- Um, it looks interesting. - Simple? "Interesting"!- Yeah.
0:34:43 > 0:34:46- Pixie, you're going to love this. - Yeah?- Just going to wash my hands.
0:34:46 > 0:34:48- Right.- How are you doing with the bubble and squeak?
0:34:48 > 0:34:50Well, I'm a bit behind at the moment.
0:34:50 > 0:34:52I've got some garlic, a bit of shallot...
0:34:52 > 0:34:55..which I'm going to fry off, and a little bit of butter.
0:34:55 > 0:34:59Right, the next thing... apple jelly.
0:34:59 > 0:35:03Now, my friend from Wales, he has a lovely little cottage industry
0:35:03 > 0:35:08doing his own cider, apple juice. He's brilliant.
0:35:08 > 0:35:10And there's a real little cottage industry,
0:35:10 > 0:35:13and this is his apple juice, made from Bramley apples.
0:35:15 > 0:35:17You spend your time tidying me up!
0:35:18 > 0:35:24- Now, right, right, right. Apple juice in there. Sugar.- Yeah.
0:35:26 > 0:35:30- Vinegar. White wine vinegar.- OK. - Or cider vinegar.
0:35:30 > 0:35:31Probably cider vinegar.
0:35:31 > 0:35:34In fact, he does cider vinegar as well.
0:35:34 > 0:35:37He also does the most amazing perry. He also does Calvados.
0:35:37 > 0:35:38He's good.
0:35:39 > 0:35:41And then he sits there and drinks it.
0:35:41 > 0:35:44Have some gelatine at the ready, which is soaked in water.
0:35:44 > 0:35:45Get that ready.
0:35:45 > 0:35:48And as soon as this comes to the boil and the sugar is melted...
0:35:48 > 0:35:50Is there anything you can't do in Norfolk, then?
0:35:50 > 0:35:53Well, to be fair, we do a lot of things well in Norfolk...
0:35:53 > 0:35:54..apart from play football!
0:35:54 > 0:35:57LAUGHTER
0:35:57 > 0:35:59That's another story, but hey...
0:35:59 > 0:36:00Now, a little bit of mint.
0:36:00 > 0:36:02Skiing's quite difficult, innit, in Norfolk?
0:36:02 > 0:36:07We're quite flat in Norfolk, yeah. Quite flat, yes.
0:36:07 > 0:36:09Right, so bubble and squeak. We've baked potatoes...
0:36:09 > 0:36:11Yes, you've got your shallots in the pan,
0:36:11 > 0:36:12a little bit of garlic in there.
0:36:12 > 0:36:14You've got a Norfolk Keeper potato there.
0:36:14 > 0:36:16You've got swede. Is that a turnip?
0:36:16 > 0:36:19- No, that's not a turnip - that's a swede.- All right.
0:36:19 > 0:36:22Swede, turnip... Anyway, it's in there.
0:36:22 > 0:36:25And, yes, the variety of potato is quite important,
0:36:25 > 0:36:27so we'll use a Maris Piper,
0:36:27 > 0:36:30and they do have these particular potatoes called Norfolk Keepers
0:36:30 > 0:36:32- which are good.- OK.
0:36:32 > 0:36:35- As soon as that cabbage is ready, take that out.- Yeah, I'm doing it.
0:36:35 > 0:36:36Yeah, good boy, good boy.
0:36:36 > 0:36:41- Things are going quite well, James. - For you.- All going to plan, yeah.
0:36:41 > 0:36:42So, tell us about Morston Hall, then.
0:36:42 > 0:36:45Well, Morston Hall, actually, we've got a very big day today,
0:36:45 > 0:36:47got a wedding on today, so congratulations to the couple
0:36:47 > 0:36:50who are getting married and all that sort... I'll be with you soon...
0:36:50 > 0:36:53- ..watching things don't go wrong. - Right.
0:36:53 > 0:36:57And Morston Hall is going very well, thank you, yeah. It's a lovely
0:36:57 > 0:37:02sort of oasis of calm and serenity, and things have gone quite nicely.
0:37:02 > 0:37:05This is the place where you got the Michelin, but then you've got...
0:37:05 > 0:37:07Well, tell us about the other thing that you've launched.
0:37:07 > 0:37:10Look, you can tell straightaway - "the other thing"!
0:37:10 > 0:37:14- No...!- It's a brilliant fish and chip place, and that's in Cromer.
0:37:14 > 0:37:17And I love it, I love it, my wife loves it even more than I do.
0:37:17 > 0:37:21Because it's just so busy and so buzzing, it's just great.
0:37:21 > 0:37:24And we do all sorts of different things -
0:37:24 > 0:37:26we don't just do your standard fish and chips,
0:37:26 > 0:37:28but you can go in there and have lobster,
0:37:28 > 0:37:31you can have reef and beef, which is lobster and beef if you want to,
0:37:31 > 0:37:32and all that sort of thing.
0:37:32 > 0:37:35- Right.- So it is good, and I love it now.
0:37:35 > 0:37:36At the time, it nearly killed me
0:37:36 > 0:37:41because we suddenly had to take on 35 staff in the first week.
0:37:42 > 0:37:44So you're open all the way through Christmas with it...?
0:37:44 > 0:37:46Yeah, cos it's right on the front at Cromer.
0:37:46 > 0:37:50and there's a winter, you know, a Christmas Cromer Pier show,
0:37:50 > 0:37:53and so it's busy through that time as well. So it's great.
0:37:53 > 0:37:56Shallot, mint, gelatine getting ready.
0:37:56 > 0:38:00- Meanwhile...are you struggling there?- No, I'm fine.
0:38:00 > 0:38:04Just doing a little bit of apple to go in the apple...
0:38:04 > 0:38:06..apple and mint jelly. Like so.
0:38:06 > 0:38:09It's a lot easier just with potatoes.
0:38:09 > 0:38:13You can use any vegetables, really. You could use carrots,
0:38:13 > 0:38:17- parsnips, as well as swede.- Turnip. - Turnip if you want to.- Yep.
0:38:17 > 0:38:18All that sort of thing, so...
0:38:18 > 0:38:21..don't be just restricted to swede, potato...
0:38:22 > 0:38:25- ..and what I've done.- Right, this is going to go in there.
0:38:25 > 0:38:28Now add the gelatine. Once the sugar has melted, add the gelatine.
0:38:29 > 0:38:32Or you could use agar-agar if you wanted to.
0:38:33 > 0:38:35OK, now I'm going to have a look at my lamb.
0:38:35 > 0:38:38- This lamb has been in, obviously,... - Yeah.
0:38:39 > 0:38:41I think you'll quite like this, James.
0:38:41 > 0:38:43JAMES GIGGLES
0:38:44 > 0:38:47I'm not too sure, but...I think you'll quite like it.
0:38:47 > 0:38:49- Let's have a look. - So what do you do with it?
0:38:49 > 0:38:52- You've got to take the hay off halfway through, surely?- Yes.- Yeah.
0:38:52 > 0:38:55Look at that. Falling off the bone.
0:38:56 > 0:38:59Oh, James. Hey?
0:38:59 > 0:39:00This looks good.
0:39:01 > 0:39:04Don't tell me, "It looks just like mine did the other week."
0:39:04 > 0:39:06LAUGHTER
0:39:06 > 0:39:09- So I've got butter in here. - That's it.
0:39:09 > 0:39:11You need loads of butter in there.
0:39:13 > 0:39:17- And then...- More?- Yeah.- More? - All that, all that.
0:39:17 > 0:39:20Look, it's not the sort of thing you do every day of the week,
0:39:20 > 0:39:21that bubble and squeak.
0:39:21 > 0:39:24It's the sort of thing you get when your mother-in-law's over
0:39:24 > 0:39:26or something like that, perhaps.
0:39:26 > 0:39:28There again, there's a train of thought which says,
0:39:28 > 0:39:30"Would you give that to your mother...?"
0:39:30 > 0:39:32I don't know. She better not be listening!
0:39:32 > 0:39:35Salt. Black pepper.
0:39:35 > 0:39:36Right, tell us about this jelly,
0:39:36 > 0:39:38then, cos we've stopped halfway through.
0:39:38 > 0:39:41No, right, I'm going to tell you.
0:39:41 > 0:39:44I've just got to make sure I do the right one of these.
0:39:44 > 0:39:47- Right. That pan juices are now going to reduce.- Yeah.- OK?
0:39:47 > 0:39:52And then, the jelly... goes in there, like that.
0:39:52 > 0:39:56And then pour it into a tray lined with clingfilm.
0:39:57 > 0:40:00- Let it cool down.- In the fridge?
0:40:00 > 0:40:04- And then put it in the fridge. - Do you want me to get that one out? - Yeah, perfect. Thank you.
0:40:04 > 0:40:07You're probably best doing this over by the fridge,
0:40:07 > 0:40:09rather than watch me struggle with it.
0:40:09 > 0:40:11Don't do that!
0:40:11 > 0:40:12JAMES LAUGHS
0:40:12 > 0:40:14- Right, there you go. - Right, like so.
0:40:14 > 0:40:17- Now we are almost there. - How's your bubble and squeak?
0:40:17 > 0:40:19- It's ready, it's ready. - How's everything?- We're ready.
0:40:19 > 0:40:22- Right, ready. Let's serve it. - Let's serve it. Let's serve it.
0:40:22 > 0:40:26Keep going. The shoulder of lamb is hot.
0:40:28 > 0:40:30Oh, look at this.
0:40:30 > 0:40:32Ooh!
0:40:33 > 0:40:34Look at it, James. Look at it.
0:40:34 > 0:40:37It is very hot, so there you go.
0:40:37 > 0:40:40- Do you just rip this apart? - Isn't this beautiful?
0:40:40 > 0:40:43This is how you really want to eat shoulder of lamb, isn't it?
0:40:43 > 0:40:45I apologise for that. It was a bit hot.
0:40:45 > 0:40:48- That is a bit hot.- Obviously. - But, hey! HAY - get it?!
0:40:48 > 0:40:52- Right. Do you want a bit of this on?- Yeah.
0:40:53 > 0:40:55Oh, look at this.
0:40:55 > 0:40:57Now, that is a Yorkshire portion.
0:40:57 > 0:40:58Go on.
0:40:58 > 0:41:00The lamb...
0:41:01 > 0:41:04It does need to be falling off the bone, like this.
0:41:04 > 0:41:07- It really does.- Gravy?- Yeah.
0:41:09 > 0:41:10Mind my jumper.
0:41:10 > 0:41:12LAUGHTER
0:41:12 > 0:41:14I know what you're like.
0:41:14 > 0:41:15Thank you, thank you.
0:41:15 > 0:41:19- The apple and mint jelly. - Tell us what this is again.
0:41:19 > 0:41:23This is your slow-roast shoulder of lamb, baked in hay,
0:41:23 > 0:41:28bubble and squeak, apple and mint jelly. Comfort food at its best.
0:41:28 > 0:41:29It does look good, though.
0:41:33 > 0:41:35It looks pretty good to me.
0:41:35 > 0:41:38- Right, you get to dive into this. - Ooh!- For breakfast.
0:41:40 > 0:41:43That's really well-buttered bubble and squeak.
0:41:43 > 0:41:45What has that taken, about four hours?
0:41:45 > 0:41:47I would say, maximum, four hours.
0:41:47 > 0:41:50- You can't really go wrong with it, that's beauty of it.- OK, here we go.
0:41:50 > 0:41:53- You could just put that in the centre and we could all... - Everybody just dives in.
0:41:53 > 0:41:55- That's what he did.- Yeah.
0:41:55 > 0:41:57Tell us what you think.
0:41:57 > 0:41:59- So, there's no hay left in?- No.
0:41:59 > 0:42:01You might get the odd strand.
0:42:01 > 0:42:04Stuck in my teeth when I'm talking to you.
0:42:04 > 0:42:06- But it is that hogget. It's got... - Much more flavour.
0:42:06 > 0:42:09- Bigger flavour than lamb.- Amazing.
0:42:09 > 0:42:13- It's all right, isn't it?- Like that? - Hmmm!- Pixie, do you like that?
0:42:13 > 0:42:16I don't usually eat lamb, but I will from now,
0:42:16 > 0:42:20- and if it tastes as good as this... - I can retire now!
0:42:24 > 0:42:27Gordon was certainly hitting the high notes with Pixie there,
0:42:27 > 0:42:30and I really hope that he got to that wedding in time.
0:42:30 > 0:42:34Now it is over to Keith Floyd, who is continuing his journey around the UK.
0:42:34 > 0:42:39When Queen Victoria used to travel up to see Partick Thistle play,
0:42:39 > 0:42:41she ordered the blinds shut as the Royal Train
0:42:41 > 0:42:45travelled through the Black Country so she wouldn't see or smell
0:42:45 > 0:42:48the acrid and poisonous smoke that belched from the chimneys.
0:42:48 > 0:42:51Now, most of that industry has gone.
0:42:51 > 0:42:54The forges and the factories have largely disappeared,
0:42:54 > 0:42:57and the planners have turned Dudley into a clean, modern town,
0:42:57 > 0:42:59just like any other.
0:43:01 > 0:43:04ROUSING CHORAL MUSIC PLAYS
0:43:13 > 0:43:16I don't want to call my producer a plagiarist,
0:43:16 > 0:43:19but he nicked this piece of music from C4's excellent series,
0:43:19 > 0:43:21A Truly British Coup,
0:43:21 > 0:43:24starring three of the best-known actors on telly today,
0:43:24 > 0:43:26Ray Mac-An'-Ally!
0:43:29 > 0:43:34When Satan stood on Brierley Hill And far around him gazed
0:43:34 > 0:43:38He said, "I never more shall feel At hell's fierce flames amazed."
0:43:45 > 0:43:48LIVELY MUSIC PLAYS
0:44:04 > 0:44:07A cook, like any other artist -
0:44:07 > 0:44:11spring-maker, chain-maker, racing driver, pianist,
0:44:11 > 0:44:16philosopher, painter, artist of any sort, needs inspiration.
0:44:16 > 0:44:21And I need inspiration to create my little dish.
0:44:21 > 0:44:23To paint my own canvas,
0:44:23 > 0:44:26in culinary terms, of what the Black Country, to me, is all about.
0:44:26 > 0:44:28So I thought I'd catch this bus,
0:44:28 > 0:44:31drive around, gaze out of the window,
0:44:31 > 0:44:34and look for the sort of things you'd expect to find
0:44:34 > 0:44:37for an aspiring, young, brilliant cook like myself.
0:44:37 > 0:44:40Things like the MFI Carpet Centre,
0:44:40 > 0:44:43and chimneys, all that sort of stuff.
0:44:43 > 0:44:45It's very hard, isn't it?
0:44:45 > 0:44:49Van Gogh, when he took his donkey and cart around Provence,
0:44:49 > 0:44:52didn't know how lucky he was!
0:44:52 > 0:44:56There are good things about the Black Country,
0:44:56 > 0:45:00like these pork scratchings, which have fascinated my producer.
0:45:00 > 0:45:02I don't know where he got them from.
0:45:02 > 0:45:04Presumably the BBC canteen!
0:45:04 > 0:45:07Cos no self-respecting Black Country person
0:45:07 > 0:45:11would eat these kind of score pratchings!
0:45:14 > 0:45:15But they ARE very good.
0:45:15 > 0:45:20Erm, between a piece of stale bread, they're even better!
0:45:20 > 0:45:23Then there are the other delights.
0:45:23 > 0:45:25Your tube of...
0:45:25 > 0:45:28In poetic and artistic painting terms,
0:45:28 > 0:45:31this is a tube of black paint.
0:45:31 > 0:45:34We call it black pudding, and it's normally fried and cooked,
0:45:34 > 0:45:37but for the purposes of this film,
0:45:37 > 0:45:39owing certain restrictions forced upon us
0:45:39 > 0:45:42by the fact that this bus does not have a kitchen,
0:45:42 > 0:45:45I have to eat it raw. It's very nice raw.
0:45:45 > 0:45:47To go back to the pottery aspect -
0:45:47 > 0:45:49and we are nearly in the Potteries -
0:45:49 > 0:45:52the Black Country does run into Staffordshire,
0:45:52 > 0:45:53where they make pottery -
0:45:53 > 0:45:57we have a hand-raised, individually made,
0:45:57 > 0:46:00tailored, should I say, pork pie,
0:46:00 > 0:46:03which is very, very good indeed.
0:46:03 > 0:46:06The purpose of this is really for me to have a little pint,
0:46:06 > 0:46:11cheer myself up, a relaxation, before I create my masterpiece.
0:46:11 > 0:46:15When, as Bob Dylan says, I paint my masterpiece, I want you to be there.
0:46:15 > 0:46:20So have a look out of the window while I relax and gain inspiration.
0:46:25 > 0:46:28This is really weird, isn't it?
0:46:28 > 0:46:30He said, "Chat up John, the driver.
0:46:30 > 0:46:33"He knows all about Black Country food."
0:46:33 > 0:46:36I hate trying to do interviews, and stuff like that,
0:46:36 > 0:46:39so stay with me, but I've got to ask you some questions,
0:46:39 > 0:46:43just to make him happy. What's your favourite food?
0:46:43 > 0:46:46I like chitterlings.
0:46:46 > 0:46:49Not many people like them but I do.
0:46:49 > 0:46:51What are chitterlings?
0:46:51 > 0:46:54You boil up pigs' innards with a bit of swede,
0:46:54 > 0:46:57put a bit of mustard on, and away you go.
0:46:57 > 0:47:02I mean, this interview, which I'm conducting very badly...
0:47:02 > 0:47:04I haven't got any inspiration.
0:47:04 > 0:47:06Could you, as they say, give us a song?
0:47:06 > 0:47:09I mean, it's a long way to tip a drink down.
0:47:09 > 0:47:14- Well, there is a little song... - If music BE the food...
0:47:14 > 0:47:18There is a little song we finish off on a night.
0:47:18 > 0:47:20It goes something like this.
0:47:20 > 0:47:22# Oh, pin back your ears
0:47:22 > 0:47:26# And I'll sing you a song of a town that is dear to me heart
0:47:26 > 0:47:29# Where they makes chains and nails
0:47:29 > 0:47:31# And they holds jumble sales
0:47:31 > 0:47:33# And everyone's mad about darts
0:47:33 > 0:47:37# So take me back where the smoke rolls black
0:47:37 > 0:47:40# The Delph Prize Ales flow free
0:47:40 > 0:47:44# Where factory wenches lie over park benches
0:47:44 > 0:47:48# Cradley Heath means home to me. #
0:47:50 > 0:47:53That's a very naughty song. Let's get another verse!
0:47:53 > 0:47:56LIVELY FIDDLE MUSIC PLAYS
0:48:03 > 0:48:08My producer's shortly going on a course on how to choose music for television programmes.
0:48:08 > 0:48:11I wish I'd sent him on one before we made this series.
0:48:11 > 0:48:15For example, this particular piece is called Cowboy Time -
0:48:15 > 0:48:19most appropriate for taking a narrow-boat out to lunch. Yee-ha!
0:48:19 > 0:48:26I've racked my brains to create this dish which somehow reflects the Black Country as I've seen it.
0:48:26 > 0:48:28Quite a difficult task. To make it even more difficult,
0:48:28 > 0:48:31they've put me on a 7ft-wide narrow-boat.
0:48:31 > 0:48:34There's no room here to manoeuvre at all.
0:48:34 > 0:48:37And there's a huge crew of people all behind me.
0:48:37 > 0:48:41I've thought about it all, and I reckoned the secret was beer.
0:48:41 > 0:48:43Black Country beer is terribly good.
0:48:43 > 0:48:46I'm not a beer drinker but up here,
0:48:46 > 0:48:48I've been swinging back a few different kinds of pints
0:48:48 > 0:48:50and enjoying them very much indeed.
0:48:50 > 0:48:54I thought I would cook some beef in some beer with some onions.
0:48:54 > 0:48:58Years ago, the typical barge dish would have been a long pot.
0:48:58 > 0:49:02The bottom would be filled with apples, covered with suet pastry,
0:49:02 > 0:49:08then layers of meat, suet pastry, vegetables, suet pastry.
0:49:08 > 0:49:13They'd pop it all on top of their coal-burning stove all day
0:49:13 > 0:49:15when they trundled up and down the canal.
0:49:15 > 0:49:18When they'd finished working, it was cooked -
0:49:18 > 0:49:20the vegetables, the meat, and the pudding at the bottom.
0:49:20 > 0:49:25I haven't got that kind of... well, experience, really,
0:49:25 > 0:49:30so I'm going to fry some pieces of stewing steak,
0:49:30 > 0:49:35cut in nice little collops, that's a good Midlands word.
0:49:35 > 0:49:39Collops of steak. OK. Get those quite nicely brown.
0:49:39 > 0:49:45And then, now that they are brown, transfer them into this other dish,
0:49:45 > 0:49:49which has got some good onions sizzling away in the bottom.
0:49:49 > 0:49:52There's a delicious smell in this little narrow-boat.
0:49:52 > 0:49:55You mustn't call these barges, by the way.
0:49:55 > 0:49:59Captains of narrow-boats get very upset if you call them barges!
0:49:59 > 0:50:02You pop that in like that.
0:50:02 > 0:50:05Then a drop of excellent mild ale.
0:50:05 > 0:50:08Turn up the gas to maximum.
0:50:08 > 0:50:11A drop of mild ale in there like that.
0:50:11 > 0:50:16Then a little tiny bit of tomato puree.
0:50:16 > 0:50:18Stew that round.
0:50:18 > 0:50:22A few good English herbs - a sprig of parsley, a little bit
0:50:22 > 0:50:26of thyme and a little bit of sage.
0:50:26 > 0:50:29They go in there and bubble away
0:50:29 > 0:50:33for...oh...20 minutes or so.
0:50:33 > 0:50:39When that's reduced, you then add some excellent dark meat stock.
0:50:39 > 0:50:42Then you cover it, let it simmer.
0:50:42 > 0:50:45That will probably take about two hours.
0:50:45 > 0:50:50So you go out, look at the lovely countryside, see the salmon leap,
0:50:50 > 0:50:52the kingfishers darting up and down,
0:50:52 > 0:50:54the fishermen pulling out crayfish and lobsters,
0:50:54 > 0:50:58and the herons flapping, and look at the wonderful sights.
0:50:58 > 0:51:02When you return, fresh from this wonderful experience,
0:51:02 > 0:51:03my dish will be ready.
0:51:07 > 0:51:09# The gas was on in the Institute
0:51:09 > 0:51:12# The flare was up in the gym
0:51:12 > 0:51:15# A man was running a mineral line
0:51:15 > 0:51:18# A lass was singing a hymn
0:51:18 > 0:51:21# When Captain Webb, the Dawley man
0:51:21 > 0:51:23# Captain Webb from Dawley
0:51:23 > 0:51:29# Came swimming along the old canal that carried the bricks to Lawley
0:51:31 > 0:51:36# Swimming along, swimming along Swimming along from Severn
0:51:36 > 0:51:42# And paying a call at Dawley Bank while swimming along to heaven. #
0:51:47 > 0:51:52Mm...another terribly good thing about the Black Country
0:51:52 > 0:51:54is the availability of toffee apples.
0:51:54 > 0:51:58I hope you enjoyed the leaping salmon and the kingfishers.
0:51:58 > 0:52:02While you've been away, I have been very busy.
0:52:02 > 0:52:03Richard, come and have a look.
0:52:03 > 0:52:07I've fried my black pudding and my little beetroots,
0:52:07 > 0:52:10so they're succulent and ready now... Lift up a tiny bit.
0:52:10 > 0:52:13..to pop into my beef,
0:52:13 > 0:52:16which has been simmering in the beer and stock,
0:52:16 > 0:52:20and my thyme, bay leaf, parsley and sage.
0:52:20 > 0:52:24Now, while you were out there, looking at all those things,
0:52:24 > 0:52:28my producer nipped off the barge... sorry, the longboat, narrow-boat,
0:52:28 > 0:52:31for a few seconds, Vikings as we are,
0:52:31 > 0:52:34and nearly bought a Staffordshire terrier.
0:52:34 > 0:52:38He explained what I was cooking and they said, "That sounds good."
0:52:38 > 0:52:40As a matter of fact, I'm very proud of this little dish.
0:52:40 > 0:52:44We now have to finish it off very slightly.
0:52:44 > 0:52:49I have to put the beetroot and the black pudding into the sauce there.
0:52:53 > 0:52:54OK.
0:52:56 > 0:53:00Turn the gas up to maximum for a second so they can absorb
0:53:00 > 0:53:02their individual flavours.
0:53:02 > 0:53:05Witness, my dear Watson, Richard, as I call him normally,
0:53:05 > 0:53:07witness the interesting colours in here.
0:53:07 > 0:53:10Can you see the purple, the beef and the black?
0:53:10 > 0:53:13That is my BLACK Country dish.
0:53:13 > 0:53:15The only way to test anything like this
0:53:15 > 0:53:19is to ask a knowledgeable man from the region to try it.
0:53:19 > 0:53:21How we get out of the sequence
0:53:21 > 0:53:23to get the guy who's driving it,
0:53:23 > 0:53:26the captain, to come and taste it, I'm not sure.
0:53:26 > 0:53:27While you think how to do that,
0:53:27 > 0:53:31I am going to tip this into my lovely white dish.
0:53:31 > 0:53:35Cos I always like food to be the star of the whole thing.
0:53:35 > 0:53:38Pop it into my dish like that.
0:53:38 > 0:53:43A delightful arrangement of colours ...and flavours.
0:53:44 > 0:53:46A few chives on the top.
0:53:50 > 0:53:53And that, I think, sort of sums it up.
0:53:53 > 0:53:55Beef simmered in beer,
0:53:55 > 0:53:59beetroot, that kind of thing which grows out of lovely sooty black oil,
0:53:59 > 0:54:02and the black pudding.
0:54:02 > 0:54:06Before you reach for your pens, of course I meant black soil, not oil.
0:54:06 > 0:54:09But I do get carried away by it all!
0:54:13 > 0:54:15Great stuff, as ever, there from Keith.
0:54:15 > 0:54:18Now, as always on Saturday Kitchen Best Bites,
0:54:18 > 0:54:21we're bringing you some of the best moments from Saturday Kitchens past.
0:54:21 > 0:54:24Coming up, Michael Caines battles it out with
0:54:24 > 0:54:27Sam Clark in the omelette challenge, then it's over to Kuba Winkowski,
0:54:27 > 0:54:29who's going wild for boar.
0:54:29 > 0:54:33He wraps the wild boar loin in boar sausage meat, mushrooms and lardons,
0:54:33 > 0:54:37and then serves it with poached quince and a sour winter slaw.
0:54:37 > 0:54:40And Sarah Millican faces her food heaven or her food hell.
0:54:40 > 0:54:41Did she get her food heaven -
0:54:41 > 0:54:44passion fruit delice with tuiles - or her food hell -
0:54:44 > 0:54:47spice-fried beef ribs with sticky chilli chicken and egg-fried rice?
0:54:47 > 0:54:51You're going to have to keep watching to the end of the show to find out.
0:54:51 > 0:54:52But now it's time for Mark Sergeant,
0:54:52 > 0:54:55who is making a proper comforting chicken dish.
0:54:55 > 0:54:58- Mark.- Lovely to be here, James. - Great to have you on.
0:54:58 > 0:55:00I'm chuffed to bits with this. What are we doing?
0:55:00 > 0:55:02We're doing a really nice chicken dish,
0:55:02 > 0:55:05using a really good English chicken, like we said earlier. Bred in Essex.
0:55:05 > 0:55:07It's called, a little bit of a quirky name, Label Anglais,
0:55:07 > 0:55:11and it's basically like a sort of breed like the Poulet de Bresse,
0:55:11 > 0:55:15- the famous French chicken.- Poulet de Bresse, the big white one?
0:55:15 > 0:55:17- Yeah, it's like royalty in France. - Exactly.
0:55:17 > 0:55:19So this is a really fantastic one.
0:55:19 > 0:55:21We'd been down to the farm, we've seen it roaming wild.
0:55:21 > 0:55:24- It's an absolutely fantastic product.- OK.
0:55:24 > 0:55:27We're going to make that with a Jerusalem artichoke risotto.
0:55:27 > 0:55:28- OK.- Using artichokes.
0:55:28 > 0:55:32Do you know, most people peel and then put them in lemon water,
0:55:32 > 0:55:35and you get this anaemic, pasty, acidy-flavoured stuff.
0:55:35 > 0:55:38We're just going to slice them very finely, with the skins on,
0:55:38 > 0:55:40a really lovely, earthy flavour.
0:55:40 > 0:55:43And we're going to finish that off with some really nice roasted
0:55:43 > 0:55:47root vegetables, some small chantenay carrots and some turnips,
0:55:47 > 0:55:50- glazed with some honey. - We'll get on those in a minute.
0:55:50 > 0:55:51What are we doing over here?
0:55:51 > 0:55:53First of all, take these chicken legs off.
0:55:53 > 0:55:55We're going to poach the chicken first.
0:55:55 > 0:55:57This is an unusual way of preparing chicken
0:55:57 > 0:56:00what people wouldn't often do at home, but a great way of doing it.
0:56:00 > 0:56:03A really good way. The best thing is, you can do it the day before,
0:56:03 > 0:56:05leave it in your fridge overnight and let it go cold.
0:56:05 > 0:56:08When it is cold, it's easier to take the breasts off anyway.
0:56:08 > 0:56:11And while you're doing it, you're actually making your own
0:56:11 > 0:56:14chicken stock at the same time, which is fantastic.
0:56:14 > 0:56:17The legs we can save for anything, really.
0:56:17 > 0:56:20Cooking them slowly, roasting them or taking the meat down
0:56:20 > 0:56:23and making a terrine, or something like that.
0:56:23 > 0:56:25So what you have got is just the breasts there,
0:56:25 > 0:56:27and we've got the legs and thighs here.
0:56:27 > 0:56:31We'll put garlic, seasoning, thyme, black pepper, and it's very simple.
0:56:31 > 0:56:35You just have some simmering chicken stock, pop that in there.
0:56:35 > 0:56:39- That will basically simmer there now for about 20, 25 minutes.- OK.
0:56:39 > 0:56:40I'll lose that.
0:56:40 > 0:56:43On TV, we can't wait that long. Just wash my hands quickly.
0:56:43 > 0:56:45So, that sits in there 20, 25 minutes.
0:56:45 > 0:56:48- Allow it to cool down or you take it out?- Allow it to cool down
0:56:48 > 0:56:51- inside the stock so it maintains all that moisture.- Yeah.
0:56:51 > 0:56:54And then you get this afterwards. Nice and firm but not overcooked.
0:56:54 > 0:56:56You'll see inside, it's really nice and moist.
0:56:56 > 0:56:58I'll just take one breast off for now.
0:56:58 > 0:57:01- Is this what you do at Claridge's? This type of thing?- Absolutely.
0:57:01 > 0:57:04It's just a really, really nice way
0:57:04 > 0:57:06of just getting the moisture into the breast.
0:57:06 > 0:57:09With all the herbs and all the stock,
0:57:09 > 0:57:11you get all the flavour in there. I'll just take that one off there.
0:57:11 > 0:57:13- OK.- Take the wing bone off.
0:57:14 > 0:57:17If people couldn't find this chicken, I mean,
0:57:17 > 0:57:20- it's local to Essex...- They are quite readily available but,
0:57:20 > 0:57:23if not, just a really, really good-quality chicken.
0:57:23 > 0:57:26Don't skimp on the ingredients for that. Just something really nice,
0:57:26 > 0:57:30like corn fed, free-range. Right, oil in the pan.
0:57:30 > 0:57:33We want to get a really nice colour on this.
0:57:33 > 0:57:36Because we've poached the chicken first, also, what that does,
0:57:36 > 0:57:39it renders down the fat, so you've got a nice, healthy chicken.
0:57:39 > 0:57:42We know you from Gordon Ramsay, but before then,
0:57:42 > 0:57:45you were Chef of the Year, Young Chef of the Year, in '96?
0:57:45 > 0:57:47'96, Young Chef of the Year.
0:57:47 > 0:57:50- And then National Chef of the Year in...- In 2002, yes.
0:57:50 > 0:57:53So let's hope I don't go down today or I'll look like a right wally.
0:57:53 > 0:57:56A busy man. So, we've got our artichokes in there.
0:57:56 > 0:57:58Which have been very finely sliced, James.
0:57:58 > 0:58:01- Sweated down in butter, so they're cooked nearly all the way.- Yeah.
0:58:01 > 0:58:03Then a little chicken stock, bring that down, to reduce it.
0:58:03 > 0:58:06Add a touch of cream, and if you can just blitz that for me,
0:58:06 > 0:58:09- and make a nice rustic puree. - This is going to be for our risotto?
0:58:09 > 0:58:12That's for the risotto, yeah, which I am going to get on now.
0:58:12 > 0:58:15The risotto rice, what I've done, we've actually parboiled this.
0:58:15 > 0:58:18So we put it into some stock, brought it up to the boil,
0:58:18 > 0:58:21and basically what you're doing is blanching it
0:58:21 > 0:58:24and taking a lot of the starch out of that
0:58:24 > 0:58:27so it makes it a lighter stock. A lighter risotto.
0:58:27 > 0:58:31- Right.- Also, you are cutting down the cooking time.
0:58:31 > 0:58:34In the restaurant, you haven't got 25, 30 minutes
0:58:34 > 0:58:36to actually make it from scratch.
0:58:36 > 0:58:39So, it is a really, really good way of doing it.
0:58:39 > 0:58:42- So, chicken stock goes in. A touch more rice.- Right, OK.
0:58:42 > 0:58:44We have got the risotto rice now.
0:58:44 > 0:58:49You can see the colour on the chicken breast there.
0:58:49 > 0:58:50It's really nice.
0:58:50 > 0:58:53It colours instantly as well, and you've got no fat underneath...
0:58:53 > 0:58:56underneath that skin, so it goes really, really crispy.
0:58:56 > 0:58:59All you're doing is actually heating it up.
0:58:59 > 0:59:03So a little bit of butter in there. A few sprigs of thyme.
0:59:03 > 0:59:07Just take that off and just leave that to rest there,
0:59:07 > 0:59:10- so the butter all absorbs into the chicken.- Lovely.
0:59:10 > 0:59:11- I'll tip that into there for you. - OK.
0:59:11 > 0:59:14- We have got our risotto there now. - He is off like the clappers.
0:59:14 > 0:59:17All my boys in the kitchen are watching me now.
0:59:17 > 0:59:20- They're going to see me...- And your mother, don't forget.- And my mum.
0:59:20 > 0:59:22- Your mother texted.- Hello, Mum. - Hello, Mother.
0:59:22 > 0:59:24Hello, Dog!
0:59:24 > 0:59:25Hello, Canary!
0:59:25 > 0:59:28Even the goldfish...
0:59:28 > 0:59:29What we are going to do...
0:59:29 > 0:59:32They have also been, again, the same situation -
0:59:32 > 0:59:33brought up to the boil, cooked.
0:59:33 > 0:59:35Again, they can be done the day before.
0:59:35 > 0:59:37It's all about organisation.
0:59:37 > 0:59:40No, you're on about these carrots, these chantenay carrots.
0:59:40 > 0:59:43- They are fantastic. They just taste like carrots.- How carrots should be.
0:59:43 > 0:59:47- Or used to be.- Like when you picked them out the garden and washed them in the water butt.
0:59:47 > 0:59:50I have added a spoonful of Jerusalem artichoke puree to that now.
0:59:50 > 0:59:52So, the rice is just starting to cook.
0:59:52 > 0:59:54Puree has gone in there.
0:59:54 > 0:59:56What we are going to do is finish this...
0:59:56 > 0:59:58- Right, we've got the risotto here. - Yeah.
0:59:58 > 1:00:01- This is the artichoke puree that is going in there?- Yeah.
1:00:01 > 1:00:04A spoonful of that has already gone in. It is very rustic.
1:00:04 > 1:00:08Put that in there, and it gives it a really lovely, earthy flavour.
1:00:08 > 1:00:10Right, OK. What do you want me to do?
1:00:10 > 1:00:12Just roast those off, get some colour,
1:00:12 > 1:00:15with a little bit of crushed garlic and a sprig of rosemary.
1:00:15 > 1:00:17Garlic and a sprig of rosemary? All right.
1:00:17 > 1:00:19This is a great way to do them for Christmas,
1:00:19 > 1:00:22because you can easily flash them through the pan.
1:00:22 > 1:00:24Yeah, day before.
1:00:24 > 1:00:27You can get all this done the day before, have it in your fridge,
1:00:27 > 1:00:29and it's just a case of bringing everything together.
1:00:29 > 1:00:32It's just a fantastically organised way of doing it, really.
1:00:32 > 1:00:34So, I put some Parmesan in there.
1:00:34 > 1:00:37Because there is no sauce with this, you want the risotto to be
1:00:37 > 1:00:40really quite light and quite runny, so it just relaxes onto the plate.
1:00:40 > 1:00:43We'll finish that off with a few knobs of butter,
1:00:43 > 1:00:44a touch of salt, obviously.
1:00:44 > 1:00:47Once you've got some colour on those, James,
1:00:47 > 1:00:49a little bit of butter in there as well.
1:00:49 > 1:00:51- I'm just going to add some honey to that.- Yeah.
1:00:51 > 1:00:54- Then deglaze it with a little bit of sherry vinegar.- I'll do that.
1:00:54 > 1:00:56It's a really nice sweet and sour flavour.
1:00:56 > 1:00:59It is quite an unusual combination, sherry vinegar with roasted veg.
1:00:59 > 1:01:02Exactly, but just a touch, to give a bit of sharpness to it,
1:01:02 > 1:01:03because this is very rich,
1:01:03 > 1:01:06but obviously you are using honey, which is very sweet.
1:01:06 > 1:01:10- I will put that in. So which goes in first, the vinegar?- Honey first.
1:01:10 > 1:01:13Gets a really nice colour on there.
1:01:13 > 1:01:16- And then just deglaze it with the vinegar.- There you go.- Fantastic.
1:01:16 > 1:01:19Right, I'm going to chop some chives.
1:01:19 > 1:01:22I'm going to finish this risotto off with some chives.
1:01:22 > 1:01:25Again, you've got that slight oniony flavour to it.
1:01:27 > 1:01:30Let's not forget, we've got butter in there, Parmesan, stock - it is
1:01:30 > 1:01:34really quite rich, so you do want something to offset that.
1:01:35 > 1:01:37- There you go.- Thank you.
1:01:37 > 1:01:41- It looks lovely.- So, you have got that really relaxed texture to that.
1:01:41 > 1:01:44- It's not too firm. - The chicken looks lovely and moist.
1:01:44 > 1:01:46Great colour on the chicken.
1:01:46 > 1:01:48Serve up when you're ready.
1:01:49 > 1:01:52So, if you can just prep those pea shoots for me.
1:01:52 > 1:01:55These little pea shoots are quite trendy now, aren't they?
1:01:55 > 1:01:58They're fashionable, but not for the wrong reasons.
1:01:58 > 1:01:59They actually taste nice.
1:01:59 > 1:02:03We've gone from putting on silly little sprigs of chervil to
1:02:03 > 1:02:06actually putting pea shoots on, and they taste absolutely delicious.
1:02:06 > 1:02:10If you are a keen gardener at home, these are fantastic.
1:02:10 > 1:02:13Just take the little curly shoots off the pea plant
1:02:13 > 1:02:17and just put them in salads. They taste delicious. Really, really good.
1:02:17 > 1:02:20- Everything in there, James? - No, just not that one.- Perfect.
1:02:20 > 1:02:22There you go.
1:02:24 > 1:02:26Just a fantastic glaze in there.
1:02:27 > 1:02:31- I have to say, it just looks amazing.- So simple as well, James.
1:02:31 > 1:02:33That is all preparation working.
1:02:33 > 1:02:36Something like this, it's taken eight-and-a-half minutes.
1:02:36 > 1:02:37I'm probably running over.
1:02:37 > 1:02:40But it's taken a little while just to put it together.
1:02:40 > 1:02:43Just finish that off with the pea shoots...on top.
1:02:43 > 1:02:45Nicely, like that.
1:02:45 > 1:02:48You have got a little bit of juice in there, mate.
1:02:48 > 1:02:51- Just dribble that around. - It looks amazing.
1:02:52 > 1:02:56There you go. A little drizzle of olive oil.
1:02:56 > 1:02:58What is that, again?
1:02:58 > 1:03:00Label Anglais chicken, OK,
1:03:00 > 1:03:02honey and sherry roasted root vegetables
1:03:02 > 1:03:06- with a Jerusalem artichoke risotto. - You're not bad at this.- Tasty.
1:03:11 > 1:03:12- Right, follow me.- Yes.
1:03:12 > 1:03:15Look at this. Look at them all waiting for this one.
1:03:15 > 1:03:18- There you go. - I am so excited about this.
1:03:18 > 1:03:21- This has got all my favourite ingredients in.- Has it?
1:03:21 > 1:03:24Rice, I just love rice. That's a great tip about the risotto,
1:03:24 > 1:03:26about parboiling rice first,
1:03:26 > 1:03:28because it takes so long to make risotto.
1:03:28 > 1:03:31- And busy women and busy men... - Also, it takes the starch out.
1:03:31 > 1:03:34- You did that with the rosti, didn't you?- Exactly, yes.
1:03:34 > 1:03:36It's just a perfect way of doing it.
1:03:36 > 1:03:38You have it in your fridge, then you can just knock one up.
1:03:38 > 1:03:40And these vegetables look amazing.
1:03:40 > 1:03:44Another thing about the chicken, Christmas is just around the corner,
1:03:44 > 1:03:47- this would be great as an alternative to turkey.- Perfect.- Ohh!
1:03:47 > 1:03:49- A really good roast chicken. Proper roast chicken.- Exactly.
1:03:49 > 1:03:52And it is a healthy way of doing it as well,
1:03:52 > 1:03:54because you've rendered all the fat down by poaching it first.
1:03:54 > 1:03:57And you've got all the fantastic flavour from the herbs
1:03:57 > 1:03:59and garlic, and it's all moist.
1:03:59 > 1:04:01- Lovely.- It doesn't dry out. - This is fantastic.
1:04:02 > 1:04:06- You're not going to get a look-in. - Hmm.
1:04:10 > 1:04:12A great dish from Mark there,
1:04:12 > 1:04:14and a top tip on how to prepare a chicken.
1:04:14 > 1:04:16Right now, it's Omelette Challenge time,
1:04:16 > 1:04:19with Michael Caines taking on newcomer Sam Clark.
1:04:19 > 1:04:22All the chefs that come on to the show battle it out against
1:04:22 > 1:04:24the clock and each other to test how fast they can make
1:04:24 > 1:04:27a straightforward - well, it seems straightforward - three-egg omelette.
1:04:27 > 1:04:29- Now, Michael.- Yes.
1:04:29 > 1:04:33You are just seven seconds off the top of our leaderboard.
1:04:33 > 1:04:35That was probably a good day.
1:04:35 > 1:04:37Do you think you can do any better?
1:04:37 > 1:04:40- I'll try.- Quite a respectable time, 27 seconds, pretty good.
1:04:40 > 1:04:44- I can live with that.- Sam? Have you been practising?
1:04:44 > 1:04:46I haven't been practising. I thought I'd leave it to fate.
1:04:46 > 1:04:49Pick someone on the boar that you want to beat.
1:04:49 > 1:04:51I used to work with Theo Randall at the River Cafe so...
1:04:51 > 1:04:53- Theo here?- Yeah. He's there.- Oh!
1:04:53 > 1:04:55- 33 seconds.- Ohhh!
1:04:55 > 1:04:56Pretty tough chef.
1:04:56 > 1:04:59Remember, you can choose what you like from the ingredients in front of you.
1:04:59 > 1:05:01I will taste them to make sure they are an omelette
1:05:01 > 1:05:04and not scrambled eggs. The time starts as soon as I say.
1:05:04 > 1:05:06Stops as soon as the omelette hits the plate.
1:05:06 > 1:05:08There you go, mate, you've got butter, cream, milk, cheese.
1:05:08 > 1:05:10Seasoned and cooked please, Michael.
1:05:12 > 1:05:14- Thank you, mate.- Are you ready?
1:05:14 > 1:05:16Three, two, one, go.
1:05:16 > 1:05:18Come on, boys!
1:05:19 > 1:05:21Come on!
1:05:21 > 1:05:22Pretty quick. Pretty quick.
1:05:25 > 1:05:27I love this.
1:05:27 > 1:05:29LAUGHTER
1:05:29 > 1:05:32This is it, this is where it all starts to happen.
1:05:33 > 1:05:34Come on!
1:05:34 > 1:05:36Has he been practising?
1:05:36 > 1:05:38No, by the looks of this thing.
1:05:38 > 1:05:41That's a bit of a shell there.
1:05:41 > 1:05:43Don't want any shell.
1:05:43 > 1:05:46- He's nearly getting there. - Oh, my goodness.
1:05:46 > 1:05:48We've got more of a fried egg there.
1:05:48 > 1:05:49He's made it!
1:05:49 > 1:05:51GONG!
1:05:51 > 1:05:54- Oh, my goodness.- Well, Sam,
1:05:54 > 1:05:56- there you go.- So much for nonstick.
1:05:56 > 1:05:59- Don't blame the pan.- Woohoo!
1:05:59 > 1:06:02If you want omelette in Sam's restaurant tonight, there you go.
1:06:02 > 1:06:03GONG!
1:06:04 > 1:06:06Right. I get to taste this.
1:06:06 > 1:06:10Now, that's a two-egg omelette.
1:06:10 > 1:06:12We've got the remainder of it in here.
1:06:12 > 1:06:14What are you like?
1:06:14 > 1:06:15Right...
1:06:15 > 1:06:17Look at this.
1:06:17 > 1:06:19What a laugh.
1:06:19 > 1:06:23- Don't be cruel, that is going to taste delicious.- It is.
1:06:23 > 1:06:25LAUGHTER
1:06:25 > 1:06:28I always think the burnt bits add to it, don't you?
1:06:28 > 1:06:30Cor, you're brave!
1:06:30 > 1:06:35It's all right. What do you mean I'm brave? Look at this.
1:06:35 > 1:06:38- Nice, that's good.- It's nice, yeah.
1:06:40 > 1:06:42I wonder what the Michelin inspector would say though.
1:06:46 > 1:06:49- I'll let you both in.- Phew!- Sam...
1:06:52 > 1:06:55You wanted to beat Theo Randall.
1:06:57 > 1:06:59Oh, my goodness.
1:06:59 > 1:07:02- You didn't beat Theo.- Ohhh!
1:07:03 > 1:07:07In fact, you didn't get on that board.
1:07:07 > 1:07:09You did it in 44 seconds.
1:07:09 > 1:07:15- That's good.- Which is just below one of your ex-bosses.- Yay!
1:07:17 > 1:07:19- Rose, there. Michael.- Right.
1:07:19 > 1:07:24- Did you beat 27 seconds? - I don't think I did.
1:07:28 > 1:07:31No, you didn't. 33 seconds.
1:07:36 > 1:07:40Well done, Sam, a respectable time for your first attempt.
1:07:40 > 1:07:42Now Kuba Winkowski is here next
1:07:42 > 1:07:44and he is serving up an indulgent winter treat.
1:07:44 > 1:07:46- Thank you.- It is, of course, Kuba Winkowski.
1:07:46 > 1:07:49- Great to have you on the show, Kuba.- Thank you.
1:07:49 > 1:07:50What are you going to make?
1:07:50 > 1:07:52We've got a selection of quite unusual ingredients here
1:07:52 > 1:07:54but a lot of this you make yourself?
1:07:54 > 1:07:59Yes, it is wild boar today which is from the Forest of Dean.
1:07:59 > 1:08:02- Great, great discovery of this year. - Yeah.
1:08:02 > 1:08:06It's completely 100% wild beast which we get the whole carcasses of.
1:08:06 > 1:08:09So we are going to serve it with some quince and bits and pieces.
1:08:09 > 1:08:11I'm going to crack on with this mixture over here.
1:08:11 > 1:08:14- And mushrooms. I am going to start on the boar.- Yeah.
1:08:14 > 1:08:18- I am going to start with the stuffing for the sausage meat.- OK.
1:08:18 > 1:08:23- To go around the loin. So we have some lovely smoked lardon.- Yeah.
1:08:23 > 1:08:25Which I am going to melt down
1:08:25 > 1:08:29and use instead of butter to fry our mushrooms...
1:08:29 > 1:08:33- Instead of butter, we just use the fat from the animal?- Yes.
1:08:33 > 1:08:37Pure fat, lovely. Nicely smoked. A little hint of smokiness to it.
1:08:37 > 1:08:40OK.
1:08:40 > 1:08:41So we're going to get those first
1:08:41 > 1:08:46- because they need to cool down before you mix them with sausage meat.- Yeah.
1:08:46 > 1:08:51The sausages from wild boar has some marjoram in it,
1:08:51 > 1:08:55- quince, quince liqueur, which is my secret ingredient here.- Yeah.
1:08:57 > 1:09:01All this can be replicated easily with pork loin and apple
1:09:01 > 1:09:05and sage sausages for example or look online for wild boar
1:09:05 > 1:09:09- because that's possible as well to get.- Yeah.
1:09:09 > 1:09:12Tell everybody about the pub itself. It's a fantastic...
1:09:12 > 1:09:15It's been there for several years now but we took a little
1:09:15 > 1:09:17detour into this beautiful little village.
1:09:17 > 1:09:19Tell us about it.
1:09:19 > 1:09:22Yeah, it's a tiny, tiny village, Nether Westcote,
1:09:22 > 1:09:23between Burford and Stow.
1:09:23 > 1:09:26Erm, and the pub is situated on the top of the hill
1:09:26 > 1:09:29so you can see the amazing view on the valley,
1:09:29 > 1:09:31so rolling hills of Cotswolds,
1:09:31 > 1:09:33especially beautiful in the summer.
1:09:33 > 1:09:40Or winter as well. We've got four bedrooms with a view to enjoy.
1:09:40 > 1:09:46Erm, and, yeah, lovely restaurant with lots of lovely food.
1:09:46 > 1:09:51You've been there since... Before that you were at Le Manoir,
1:09:51 > 1:09:52- weren't you?- Yes, I was.
1:09:52 > 1:09:55- With the great Raymond Blanc.- Yes.
1:09:55 > 1:09:58What got you started into cooking in the first place?
1:09:58 > 1:10:00Right, should I say this or not?
1:10:00 > 1:10:03It's your first time on the show, so...
1:10:03 > 1:10:07Let's say, I always like to eat, as you can see,
1:10:07 > 1:10:10and my mum wasn't that skilful or adventurous, let's say.
1:10:10 > 1:10:14She was happy to do one sort of meal for three or four days for example.
1:10:14 > 1:10:15Yeah.
1:10:15 > 1:10:19Which, I didn't like that so, sort of spiced it up a bit
1:10:19 > 1:10:24I started to cook, basically. That's how it started.
1:10:24 > 1:10:27But you went to college, bits and pieces?
1:10:27 > 1:10:30Yeah, I did my financial management back in Poland
1:10:30 > 1:10:34and then I sort of felt it wasn't what I wanted to do,
1:10:34 > 1:10:37that's not my type of, sort of job.
1:10:37 > 1:10:41Came to England and found a college which I didn't know existed, to be
1:10:41 > 1:10:44honest, and enrolled in the course when I was 24.
1:10:44 > 1:10:48- You started quite late on in life? - Yeah, yeah. 24.
1:10:48 > 1:10:52- 24 years old, most of them start... - 27, my first job was Le Manoir.
1:10:52 > 1:10:55- So, yeah, it's not...- So we're just going to break this out.
1:10:55 > 1:10:56This is for the stuff you've got there?
1:10:56 > 1:10:59Yes, it's like a wild mushroom with lardon which we're going to
1:10:59 > 1:11:02mix with the sausage meat.
1:11:02 > 1:11:04I've got the mixture for the quince over here
1:11:04 > 1:11:08which is vanilla, bay leaf, star anise, juniper, cinnamon,
1:11:08 > 1:11:10some sugar in there and some vinegar.
1:11:10 > 1:11:13Bring this to the boil, and just cook.
1:11:13 > 1:11:17Basically mulled wine with quince in it, realistically.
1:11:17 > 1:11:20- Orange and lemon in there as well. - Yeah. So it is keeping it festive.
1:11:22 > 1:11:24It's a lovely, lovely base for the quince.
1:11:24 > 1:11:27But you have been at the restaurant now since it opened
1:11:27 > 1:11:30but, well, five or six years now?
1:11:30 > 1:11:33Yeah. I'm living it since 2012, so four years as head chef.
1:11:33 > 1:11:34You're just starting...
1:11:34 > 1:11:38It sounds like you're just starting to bed it in, really,
1:11:38 > 1:11:41- getting the food you want? - Yes, it is...- Is that right?
1:11:41 > 1:11:45Obviously because, as you said, I started a bit late, it takes years
1:11:45 > 1:11:48to sort of get yourself to know what you want to do and what you enjoy
1:11:48 > 1:11:53so obviously it was a bit of trial and error for a while but now,
1:11:53 > 1:11:56I sort of think we are getting there.
1:11:56 > 1:11:59I am sure I've got a big love of game in general
1:11:59 > 1:12:02because we have got plenty of it...
1:12:02 > 1:12:09So game, this time of the year, is my speciality.
1:12:09 > 1:12:14That's what I want to focus on and the rest is a bit of everything.
1:12:14 > 1:12:18We are all fairly international over there
1:12:18 > 1:12:21so, it's a bit of everything, to be honest.
1:12:21 > 1:12:24Tell us about the boar. What makes this so special?
1:12:24 > 1:12:28The boar festival is 100% wild so it's not,
1:12:28 > 1:12:31that's what makes it special, I think.
1:12:31 > 1:12:34It's from the Forest of Dean. The boar itself is quite young.
1:12:34 > 1:12:38- They are around 30 kilos. It's like a 20 kilos carcass.- Yeah.
1:12:38 > 1:12:40It's almost like a suckling boar,
1:12:40 > 1:12:44which makes it lovely and tender and most of all the flavour of it is not
1:12:44 > 1:12:47too offensive, too strong and gamey.
1:12:47 > 1:12:51Realistically it's like a very tasty, lean and healthy pork.
1:12:51 > 1:12:53But you get the entire carcass, don't you?
1:12:53 > 1:12:55Yeah, we get an entire carcass.
1:12:55 > 1:12:58What I am doing now, I'm going to roll the loin
1:12:58 > 1:13:01because loin is very lean, so to protect it
1:13:01 > 1:13:04I'm going to roll the sausage meat.
1:13:06 > 1:13:09Yeah, whole carcasses and then we use it all,
1:13:09 > 1:13:11we use it for Sunday roast
1:13:11 > 1:13:15and then we do a sort of additional cut,
1:13:15 > 1:13:18trying to do all the cuts...
1:13:19 > 1:13:24- ..on the one plate.- How many chefs have you got in your kitchen, then?
1:13:24 > 1:13:29- When we're lucky it's around seven. - When you're...?!
1:13:29 > 1:13:32Seven plus. Yes, normally six. Seven is ideal,
1:13:32 > 1:13:35plus two kitchen porters which you
1:13:35 > 1:13:38cannot undermine. Their job is the most important in the kitchen.
1:13:38 > 1:13:41- Absolutely. - I was talking to Theo before.
1:13:41 > 1:13:43We've got a Sardinian guy called Piero,
1:13:43 > 1:13:45who does all the tortellinis and raviolis
1:13:45 > 1:13:47and he absolutely loves it, so...
1:13:47 > 1:13:49So what have you done here?
1:13:49 > 1:13:51Just explain what you have done here.
1:13:51 > 1:13:54So the loin, the sausage meat, rolled around the loin.
1:13:54 > 1:13:57Just quickly in clingfilm to shape it.
1:13:57 > 1:14:03- If you do that beforehand, you can put in the fridge to set it up. - Yeah.
1:14:03 > 1:14:06- That will help it to keep the lovely round shape. - WHIZZING
1:14:06 > 1:14:08I'm just going to make a lot of noise,
1:14:08 > 1:14:10just for around 10 seconds. Get this thing done.
1:14:10 > 1:14:13Then we've got the pork caul,
1:14:13 > 1:14:18the pork caul, which is the stomach lining, basically.
1:14:18 > 1:14:21Doesn't sound very appealing, but that is going to completely
1:14:21 > 1:14:25disappear while we are cooking the boar.
1:14:25 > 1:14:28You use this a lot as well, don't you, Theo?
1:14:28 > 1:14:31Well, not just wild boar but this, pig's caul?
1:14:31 > 1:14:34Yeah, yeah, it's brilliant for wrapping the meat,
1:14:34 > 1:14:38particularly loin, when they don't have that much natural fat
1:14:38 > 1:14:41so use it for things like pork loin and venison.
1:14:41 > 1:14:44It's... Wild boar, it's funny,
1:14:44 > 1:14:47it's hard to get really good wild boar, I find.
1:14:47 > 1:14:51You are using things like shoulders to make a ragout or something,
1:14:51 > 1:14:53so I'm really interested in tasting this.
1:14:53 > 1:14:57I use the stomach lining to wrap my albums.
1:14:57 > 1:14:59- Then it disappears. - Exactly!
1:15:00 > 1:15:03That would be controversial for sure!
1:15:03 > 1:15:06- That could be really good album cover, couldn't it?- Yeah.
1:15:06 > 1:15:11- A pan for this.- What do you want with that? A plate?
1:15:11 > 1:15:14- There you go. - Where's the winter slaw?
1:15:14 > 1:15:15You've sliced all the...?
1:15:15 > 1:15:19- I've got it out, it's all over there.- Perfect.
1:15:19 > 1:15:22Where's the fresh one? It's in the fridge. There you go.
1:15:22 > 1:15:25So how long would you leave this slaw for that I've made?
1:15:25 > 1:15:28So basically you bruise all the vegetables so the water is
1:15:28 > 1:15:31- released with salt only.- Yep.
1:15:31 > 1:15:33You leave it in a jar at room temperature,
1:15:33 > 1:15:37- three days I would say is minimum.- Yeah.- Up to a week.
1:15:37 > 1:15:41Depends how sour you want it.
1:15:41 > 1:15:44Then you can put it in the larder or the fridge for months
1:15:44 > 1:15:48so it's a sort of a ready-made condiment.
1:15:48 > 1:15:52So what you're doing now,
1:15:52 > 1:15:54- would you leave it in the fridge to firm up or not?- Ideally, yes.
1:15:54 > 1:15:57All that can be done beforehand.
1:15:57 > 1:16:01We just want to seal it to get the caul nice and tight.
1:16:01 > 1:16:05We are going to put that in the oven,
1:16:05 > 1:16:09around 10, 14 minutes. Medium.
1:16:09 > 1:16:12No more than medium for the boar.
1:16:12 > 1:16:14As a restaurant and pub, you have just started to win a fair
1:16:14 > 1:16:17collection of awards recently, just started to come through.
1:16:17 > 1:16:20- On Wednesday as well. - On Wednesday you won again?
1:16:20 > 1:16:24We're going to Brighton, third time in a row we won gold,
1:16:24 > 1:16:27in Tourist Pub of the Year, so that was great.
1:16:27 > 1:16:29What is still amazing about this job
1:16:29 > 1:16:32is you find little hidden gems, little secrets.
1:16:32 > 1:16:35I didn't actually say this in rehearsals but it was...
1:16:35 > 1:16:36Don't mean to offend all the chefs
1:16:36 > 1:16:38that've been on Saturday Kitchen last year,
1:16:38 > 1:16:43but it was the best plates of food I've ever tasted this year.
1:16:43 > 1:16:45And you don't have a Michelin star,
1:16:45 > 1:16:47which I couldn't understand.
1:16:47 > 1:16:49I can't really answer that question.
1:16:49 > 1:16:51I am very humble, now I can work.
1:16:51 > 1:16:55- You're going the same colour as that now, aren't you?- Yes.
1:16:55 > 1:16:56It was genuinely fantastic.
1:16:56 > 1:16:59I was so impressed, I actually took Pierre Koffmann
1:16:59 > 1:17:00and he couldn't believe it, as well.
1:17:00 > 1:17:03It was just, the stuff that was coming out of the kitchen was
1:17:03 > 1:17:04just incredible.
1:17:04 > 1:17:07- Right, are we doing with the slaw? - I had to say that!
1:17:07 > 1:17:11- Amazing new season olive oil. - Yep.- Which I'm going to use...
1:17:11 > 1:17:13You are going to mix some of this olive oil, are you?
1:17:13 > 1:17:17Just a bit of olive oil just to bring it to life,
1:17:17 > 1:17:21bit of herbs, salt, sugar, just a little...
1:17:21 > 1:17:23So all you have is
1:17:23 > 1:17:28a little slaw, it's perfect, it can be made in advance, keep in the jar.
1:17:28 > 1:17:30Always ready to go.
1:17:30 > 1:17:32Ready when you are.
1:17:32 > 1:17:36It's erm... What is good about this stuff is it is full of vitamin C.
1:17:36 > 1:17:39Before, in eastern Europe, before citrus fruit was available,
1:17:39 > 1:17:41that was your source of...
1:17:41 > 1:17:44- This isn't like kimchi, is it? - No, no.
1:17:44 > 1:17:47- It's not pickled. - It is water and salt and veg.
1:17:47 > 1:17:49So quince puree on the bottom
1:17:49 > 1:17:56and I will dish up some of this lovely sauerkraut.
1:17:56 > 1:18:00- It's basically sauerkraut but jazzed up.- Yeah.
1:18:00 > 1:18:05We've got two, one should be enough.
1:18:05 > 1:18:07Just top and tail it.
1:18:07 > 1:18:08One there as well.
1:18:09 > 1:18:12So all I've done with the other bits of quince is cook it,
1:18:12 > 1:18:15just in the pan with the huge bit of cep there.
1:18:15 > 1:18:18- A decent portion. Shall we go for a big one?- Yeah.
1:18:18 > 1:18:22Perfect. The ceps are incredible actually.
1:18:23 > 1:18:25They exceeded my expectations.
1:18:25 > 1:18:29- And you want a little bit of that, to go with it?- Do we?
1:18:29 > 1:18:30You did it in re... Did it earlier.
1:18:30 > 1:18:34- New season olive, Perfect. - Give us the name of this dish then?
1:18:34 > 1:18:38So you have got wild boar from the Forest of Dean with
1:18:38 > 1:18:42sour winter slaw, amazing massive cep and poached quince.
1:18:42 > 1:18:45- Watch this man. He's going to be a genius. There you go.- Thank you.
1:18:51 > 1:18:52You heard it here, Kuba.
1:18:52 > 1:18:56There we go. Right, you get to dive into this. It looks amazing.
1:18:56 > 1:18:57It tastes fantastic. Over here, Kuba.
1:18:57 > 1:18:59- Dive in.- That's yours.- Dive in.
1:18:59 > 1:19:01It's interesting with this, it is on the outside, is the stuffing,
1:19:01 > 1:19:04- you would normally put it on the inside.- Yeah.
1:19:04 > 1:19:07Look how juicy that loin is. It's just... Yeah.
1:19:07 > 1:19:10I think that is the whole purpose of it because they are so young.
1:19:10 > 1:19:14By wrapping the fat all around it, you just keep it all...
1:19:14 > 1:19:17It's like so you do sole bake, you do...
1:19:17 > 1:19:20- But it's not as strong as you would normally think?- No.
1:19:20 > 1:19:23- But young boar, that's why, I think. - Happy with that?
1:19:23 > 1:19:24It's delicious. So good.
1:19:24 > 1:19:26You are a genius.
1:19:30 > 1:19:33High praise all round there for Kuba's brilliant boar.
1:19:33 > 1:19:37Now, when Sarah Millican came to face her food heaven or food hell,
1:19:37 > 1:19:40she would perform perfect stand up for passion fruit,
1:19:40 > 1:19:43but there would be no rib-tickling jokes for ribs,
1:19:43 > 1:19:45so let's see what she got. It's time to find out
1:19:45 > 1:19:48whether Sarah will be facing food heaven or food hell.
1:19:48 > 1:19:51- You are looking nervous. We walked away.- I know, I'm nervous.
1:19:51 > 1:19:53So food heaven could be passion fruit.
1:19:53 > 1:19:55We've got masses of passion fruit here for a nice little delice.
1:19:55 > 1:19:57I say little, it's quite big.
1:19:57 > 1:19:59With little tuiles biscuits around the edge.
1:19:59 > 1:20:02The food hell would be this pile of meat on ribs, really.
1:20:02 > 1:20:05We've got the chicken ribs and the beef ribs here,
1:20:05 > 1:20:07spicy Chinese style, egg fried rice.
1:20:07 > 1:20:09What do you think these lot have decided?
1:20:09 > 1:20:12- It was 3-0 to everybody at home.- I don't know.
1:20:12 > 1:20:14They look like lovely women, though, and lovely men.
1:20:14 > 1:20:17- You look like lovely people so let's...fingers crossed.- It is.
1:20:17 > 1:20:20- Have they already decided?- It is, it's 4-0 to them lot as well so
1:20:20 > 1:20:22it's 7-0. You've got passion fruit.
1:20:22 > 1:20:24- No, really?- Yes, exactly! - Is that like a first?
1:20:24 > 1:20:28- It's like a Bolton Wanderers football score.- Absolutely.
1:20:28 > 1:20:29Right.
1:20:29 > 1:20:32Right, what we are going to do is take our eggs over here -
1:20:32 > 1:20:36if you can do me three egg yolks, three egg whites. There we go.
1:20:36 > 1:20:37We are going to make our custard.
1:20:37 > 1:20:40So the custard for this is passion fruit which we've got in there.
1:20:40 > 1:20:43The egg whites I need in the machine, please.
1:20:43 > 1:20:46There we go, the egg whites are for a little Italian meringue.
1:20:46 > 1:20:49We've got some vanilla in here.
1:20:49 > 1:20:52Nigel is making our little tuiles.
1:20:52 > 1:20:54We've got a template here which I made out of an ice cream tub...
1:20:54 > 1:20:57Then you're going to make these little sort of biscuits which go
1:20:57 > 1:20:58round our cake at the end of it.
1:20:58 > 1:21:00So, vanilla has gone in there.
1:21:00 > 1:21:02We've got some syrup in there.
1:21:02 > 1:21:04And we've got some sugar in there.
1:21:04 > 1:21:07Here we go. You have got the egg whites.
1:21:07 > 1:21:09- They are on their way. - The egg yolks are for this custard.
1:21:09 > 1:21:11The egg whites are for an Italian meringue.
1:21:11 > 1:21:13There are three ways of making meringue.
1:21:13 > 1:21:15- Cold meringue where you add the sugar cold.- OK.
1:21:15 > 1:21:16Hot, where you add the sugar hot.
1:21:16 > 1:21:18Or boiled, which is the Italian meringue.
1:21:18 > 1:21:21- Sorry, can I just put that in here? - Yeah. Straight in.
1:21:21 > 1:21:22What about the other one
1:21:22 > 1:21:24where you buy the meringues? Is that another one?
1:21:24 > 1:21:26I've thought of a fourth one for you.
1:21:26 > 1:21:28Yeah, you are probably right there!
1:21:28 > 1:21:31A fourth one, forgot about that one.
1:21:31 > 1:21:32- Right, we've got the cream.- Yeah.
1:21:32 > 1:21:35We are going to power whip the cream in there, so that's that one.
1:21:35 > 1:21:36WHIZZING
1:21:36 > 1:21:39- You are tempted already for this one, you see.- I am.
1:21:39 > 1:21:43With our custard, normally with custard you use milk,
1:21:43 > 1:21:47this one we don't, so you add the passion fruit straight to this.
1:21:47 > 1:21:50That way you get... Oops, sorry.
1:21:50 > 1:21:51You get a better flavour to it.
1:21:51 > 1:21:54We cook this out a little bit.
1:21:54 > 1:21:58- Normally you'd use milk but this is how to make proper custard.- OK.
1:21:58 > 1:22:01And we whisk that all together, just till it starts to get thick.
1:22:01 > 1:22:04Pour it in there.
1:22:06 > 1:22:08We can leave that to one side.
1:22:08 > 1:22:11Meanwhile, over here, we've got
1:22:11 > 1:22:13the mixture that it is when you leave it.
1:22:15 > 1:22:17Right.
1:22:17 > 1:22:20So it's not thick yet because we only have two leaves of gelatine
1:22:20 > 1:22:23in there, but because we're going to add the cream and meringue,
1:22:23 > 1:22:25- our Italian meringue... - That's all right!- Yeah...
1:22:25 > 1:22:27Makes a lot of noise. Three egg whites in there.
1:22:27 > 1:22:29- Yep.- The biscuits are happening over here.
1:22:29 > 1:22:31The jelly for this, the topping, which is the second part,
1:22:31 > 1:22:34you've got a sponge base, then you've got this mixture
1:22:34 > 1:22:36that we're making now and you've got the jelly at the top.
1:22:36 > 1:22:39The jelly at the top is passion fruit,
1:22:39 > 1:22:41gelatine and stock syrup.
1:22:41 > 1:22:44That's it. Then jelly on the top.
1:22:44 > 1:22:47- Three layers. That's the whole idea.- OK.
1:22:47 > 1:22:49Right. Bring this to the boil.
1:22:49 > 1:22:51It's a bit noisy at this point.
1:22:51 > 1:22:54The idea is we get this to what we call... BEATER DROWNS SPEECH
1:22:54 > 1:22:56OK.
1:22:56 > 1:23:00- No jokes. All right. So we basically bring this to the boil.- Right.
1:23:00 > 1:23:03It goes to 120 degrees centigrade.
1:23:03 > 1:23:05It's hotter than boiling water
1:23:05 > 1:23:07and then we pour that onto the egg whites.
1:23:07 > 1:23:10You know when it's ready - it starts to turn around the edge.
1:23:10 > 1:23:12- All this that's in there is sugar and water.- Right.
1:23:12 > 1:23:13The idea is...
1:23:13 > 1:23:16The idea behind this is you allow it to come to the boil,
1:23:16 > 1:23:20the water evaporates off and you end up with this mixture
1:23:20 > 1:23:22which we call soft boil...
1:23:22 > 1:23:25This is almost when you get candyfloss.
1:23:25 > 1:23:26Oh, yeah.
1:23:26 > 1:23:27- That's what this is.- Oh, OK.
1:23:27 > 1:23:31Candyfloss is basically water and sugar boiled in oil.
1:23:31 > 1:23:35- And then you spin it.- Right. - That's candyfloss, as easy as that.
1:23:35 > 1:23:36WHIZZING CONTINUES
1:23:36 > 1:23:39We're getting there. Our biscuits are happening over here.
1:23:39 > 1:23:42- We're getting there.- Whisk this up.
1:23:42 > 1:23:46And we pour this mixture carefully onto the egg whites.
1:23:46 > 1:23:50Now, this is great if you like meringue,
1:23:50 > 1:23:54particularly for a lemon meringue pie
1:23:54 > 1:23:57and people who are pregnant because it is cooking the egg white.
1:23:57 > 1:24:02- Yes, of course.- So there is no raw egg there, it is already cooked.
1:24:02 > 1:24:05You can see that. It's cooking it.
1:24:05 > 1:24:07- Yeah.- If we continue to mix this,
1:24:07 > 1:24:10for about two minutes, you end up with that.
1:24:10 > 1:24:11Oh.
1:24:11 > 1:24:15Stick your finger in there.
1:24:15 > 1:24:17- Smooth.- Oh, my God. - We're good to go here.
1:24:17 > 1:24:20- That's amazing. - Happy with that?- Very happy.
1:24:20 > 1:24:23Then we take our meringue, there.
1:24:23 > 1:24:25MIXER CONTINUES
1:24:25 > 1:24:26So it's quite sticky at this point.
1:24:26 > 1:24:28Can I just tell you that I am really happy right now?
1:24:28 > 1:24:32You are really happy? MIXER STOPS
1:24:32 > 1:24:35- So we whisk this together. - Mm-hm.- Like that.
1:24:35 > 1:24:39Then at this point, you will be happier still,
1:24:39 > 1:24:41we then take our cream.
1:24:41 > 1:24:43Ahhhh! Sorry.
1:24:43 > 1:24:45I'm doing noises now!
1:24:45 > 1:24:49- There we go. - And we pour that in there.
1:24:49 > 1:24:53If you can bring me over the mould.
1:24:53 > 1:24:55- It's all yours.- Oh!
1:24:55 > 1:24:59If we whip this all up, it starts to thicken up.
1:24:59 > 1:25:04Now what you do need is it in the fridge for long enough so,
1:25:04 > 1:25:08we pour that over there.
1:25:08 > 1:25:10Mm.
1:25:10 > 1:25:12Now, I have done enough for one portion.
1:25:12 > 1:25:14You could double this, of course. There you go.
1:25:14 > 1:25:17- What is everybody else having? - Thank you very much.
1:25:17 > 1:25:19Then we pop that in the fridge.
1:25:19 > 1:25:22What you do need to do is leave this to rest in the fridge.
1:25:22 > 1:25:25If you want to speed it up, leave it in the freezer
1:25:25 > 1:25:27but leave it to rest for a good sort of couple of hours.
1:25:27 > 1:25:28For a couple of hours?
1:25:28 > 1:25:32- Couple of hours, yeah. - I'll have to go out.- Yeah.
1:25:32 > 1:25:33LAUGHTER
1:25:33 > 1:25:35Then we've got the topping.
1:25:35 > 1:25:37- It will be worth it, trust me. - Ohhhh!
1:25:37 > 1:25:41- Then we've got that. When you're out, you can buy one of these.- Yeah.
1:25:43 > 1:25:46Careful when you're doing this.
1:25:46 > 1:25:49All this is doing...
1:25:49 > 1:25:53- is heating up the mould.- Right.
1:25:53 > 1:25:57So then when you actually come to take it off, it should...
1:26:00 > 1:26:01You need another blast there?
1:26:01 > 1:26:03- That's my finger!- Got it.
1:26:03 > 1:26:06Just needed that last little...
1:26:06 > 1:26:08You can just...
1:26:08 > 1:26:11melt the top little bit so it starts to shine up.
1:26:11 > 1:26:14Now, Nigel at the end there has been quite quiet.
1:26:14 > 1:26:17He's been beavering away making his biscuits.
1:26:17 > 1:26:18Look how many I have made!
1:26:20 > 1:26:23These are these little tuiles biscuits.
1:26:23 > 1:26:24This black one is nice.
1:26:24 > 1:26:26- You burnt them? - No, they are all right.
1:26:26 > 1:26:33You take these biscuits and if you start at one end...
1:26:33 > 1:26:34And go round.
1:26:34 > 1:26:39..go around. Or you do what Nigel has done and go this way.
1:26:39 > 1:26:41Oh, come on!
1:26:41 > 1:26:45- The idea is... - Can I just stick another?- Yeah.
1:26:47 > 1:26:49You keep building up, building up.
1:26:49 > 1:26:53These are tuiles biscuits, they are made out of butter, flour,
1:26:53 > 1:26:57egg white and that's about it, really.
1:26:57 > 1:26:59And some icing sugar.
1:26:59 > 1:27:00- They look really easy. - Well, they are.
1:27:00 > 1:27:03- When they're warm, they are pliable. - It's like comedy.
1:27:03 > 1:27:08When they are warm, they're pliable and then when they set,
1:27:09 > 1:27:12they set quite firm.
1:27:12 > 1:27:16- Looks like a sun.- What about that? - Wa-ay!- All for you.
1:27:16 > 1:27:18Oh, wow! Thank you.
1:27:18 > 1:27:22I know you want a smaller spoon, so I will give you that.
1:27:24 > 1:27:25Dive in the middle there.
1:27:25 > 1:27:28But what I will do is, shall I cut you a little portion?
1:27:28 > 1:27:29Yeah, it might be better.
1:27:29 > 1:27:33- If there was nobody else here, I wouldn't even use that.- Right.
1:27:33 > 1:27:34I will just heat that up.
1:27:34 > 1:27:39To cut the delice, you take a knife,
1:27:39 > 1:27:40heat it up....
1:27:40 > 1:27:42Have you got a plate there?
1:27:42 > 1:27:45Yeah, I've got a board there, actually.
1:27:45 > 1:27:47We can then take a slice of this.
1:27:47 > 1:27:48Oh!
1:27:48 > 1:27:51Girls, I think you ought to come over at this point, don't you?
1:27:51 > 1:27:53You look as if you are left out.
1:27:53 > 1:27:54Go on, there's a portion.
1:27:54 > 1:27:57- There's a northern portion, a Yorkshire portion.- Ohhh!
1:27:57 > 1:27:58A northern portion!
1:28:00 > 1:28:01That's what's left!
1:28:01 > 1:28:05Yeah, that's what's left. There you have it. The girls can have that.
1:28:05 > 1:28:07You can have that. Dive in.
1:28:07 > 1:28:10Dive in.
1:28:10 > 1:28:12- We need some spoons, don't we?- There you go.
1:28:12 > 1:28:15We have got some wine to go with this. There you go, mate.
1:28:15 > 1:28:18- Dive in to that. - There you go, ladies.
1:28:18 > 1:28:22- Sarah, do I need to ask? Is that food heaven?- Mm, mm.
1:28:22 > 1:28:26- Is it heavenly, Sarah?- Leave us alone for a couple of minutes.
1:28:30 > 1:28:32That's what I like to hear,
1:28:32 > 1:28:35the familiar sound of a happy celebrity getting their food heaven.
1:28:35 > 1:28:37Plenty of oohs and aahs from Sarah there.
1:28:37 > 1:28:39That's all we've got time for this week,
1:28:39 > 1:28:42I hope you've enjoyed taking a look back at some of the festive
1:28:42 > 1:28:44moments from the Saturday Kitchen archives.
1:28:44 > 1:28:47If you fancy giving any of today's studio recipes a go,
1:28:47 > 1:28:48you can find them on the BBC website.
1:28:48 > 1:28:51Thanks for watching and we'll see you next week.