17/12/2017 Saturday Kitchen Best Bites


17/12/2017

Similar Content

Browse content similar to 17/12/2017. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

We have a whole host of winter warmers for you today with actors,

0:00:020:00:05

comedians and musicians all tucking in to some tasty treats.

0:00:050:00:08

So, grab yourself a mince pie and a sweet sherry

0:00:080:00:10

and settle in for another serving of Saturday Kitchen Best Bites.

0:00:100:00:14

Welcome to the show.

0:00:350:00:36

Now, over the next hour and a half, we will be bringing you some

0:00:360:00:38

of our favourite Christmas moments from the Saturday Kitchen archives.

0:00:380:00:42

Coming up, Len Goodman learns how to make the perfect chocolate Yule log.

0:00:420:00:46

Galton Blackiston is here with an exceptional jumper, as always.

0:00:460:00:49

He is making roast shoulder of lamb baked in hay before serving

0:00:490:00:53

with bubble and squeak and an apple and mint jelly.

0:00:530:00:56

Mark Sargeant makes his long-awaited Saturday Kitchen debut.

0:00:560:00:59

He's serving pan-fried chicken breast on top of Jerusalem artichoke

0:00:590:01:04

risotto with honey

0:01:040:01:05

and sherry-roasted vegetables on the side.

0:01:050:01:07

It's Michael Caines versus Sam Clark in another Saturday Kitchen

0:01:070:01:10

omelette challenge

0:01:100:01:11

and then it is over to Kuba Winkowski

0:01:110:01:14

with a wild winter warmer.

0:01:140:01:15

He makes a wild boar and sausage parcel filled with mushrooms,

0:01:150:01:18

lardons and marjoram served with poached quince and sour winter slaw.

0:01:180:01:23

And finally, comedian Sarah Millican faces her food heaven or

0:01:230:01:26

food hell. Will she get her food heaven -

0:01:260:01:28

passion fruit delice with tuiles - or her food hell -

0:01:280:01:31

spicy fried beef ribs with sticky chilli chicken and egg fried rice?

0:01:310:01:36

Stay tuned until the end of the show to find out what she got.

0:01:360:01:39

But first up, Saturday kitchen regular Atul Kochhar is here with

0:01:390:01:42

a luxurious Christmas dinner alternative.

0:01:420:01:45

-Atul Kochhar, good to have you on the show.

-Good to be back, James.

0:01:450:01:48

Good to have you on. What are we cooking, mate?

0:01:480:01:49

We're cooking pan-seared venison and I'll be serving that with,

0:01:490:01:53

don't laugh at me, parsnip chips and apple and pear chutney.

0:01:530:01:57

OK, apple and pear chutney, lovely.

0:01:570:01:59

So, starting off, run through the ingredients first of all.

0:01:590:02:02

We have venison which I have rolled in so that it retains the shape.

0:02:020:02:05

You can freeze it also and take it out before you cook it.

0:02:050:02:10

For apple and pear chutney I'm using pear,

0:02:100:02:13

apple and the spices are cinnamon, star anise,

0:02:130:02:17

black pepper, cloves,

0:02:170:02:18

bay leaf, brown sugar, ginger,

0:02:180:02:20

onion, cider vinegar and a bit of water.

0:02:200:02:23

This is cooked chutney. You can also do a cold chutney, can't you?

0:02:230:02:26

Yeah, you can do a raw chutney -

0:02:260:02:28

just chop it up, mix everything together.

0:02:280:02:30

And obviously for our... We have basically our parsnips.

0:02:300:02:33

Which you will deep-fry for me. Just peel it, James.

0:02:330:02:38

And then that's with mustard.

0:02:380:02:40

To coat the parsnips I want a spicy honey, so we'll heat the honey,

0:02:400:02:43

a pinch of ginger in there and spices which will be black

0:02:430:02:46

and white and sesame seed and coriander seed.

0:02:460:02:49

Then this is for your glaze.

0:02:490:02:51

First things first, I will get on with our parsnip crisps.

0:02:510:02:56

Once you've done the parsnip, can you chop me that, also, please?

0:02:560:02:59

Started already, haven't you, really?!

0:02:590:03:03

These parsnip chips are chips, not crisps, like people would think.

0:03:030:03:07

-I need chips.

-Proper chips.

-Absolutely.

0:03:070:03:12

In India, would you have a similar thing to parsnips or not?

0:03:120:03:15

Parsnips are not natural to India, so we use sweet potato, which

0:03:150:03:19

works absolutely fine.

0:03:190:03:21

Otherwise potatoes would do, James.

0:03:210:03:24

I have eaten in your restaurant loads of times,

0:03:240:03:27

meat is quite an influential part of your menu, but also in India,

0:03:270:03:31

veg plays a massive role, really.

0:03:310:03:33

Yes, it is a huge country with

0:03:330:03:35

a huge number of vegetarians in the country.

0:03:350:03:38

There is one part in India, Gujarat,

0:03:380:03:41

and I think about 95% of people are vegetarians.

0:03:410:03:46

It is amazing, but people are more vegetarian not only

0:03:460:03:50

because of health reasons, I think they want to stay more healthy,

0:03:500:03:54

also because religion plays a big role.

0:03:540:03:59

While making chutney, lots of people just bung in everything together -

0:03:590:04:03

vinegar, water, sugar, salt, spices.

0:04:030:04:05

I like to saute the spices lightly before I add anything

0:04:050:04:09

else because oil has a tendency to bring the spice's flavour out.

0:04:090:04:14

I think it is a bit too big for me.

0:04:140:04:16

Also, do you think with chutneys as well, do they need to be kept longer

0:04:160:04:20

or would you believe you make less and eat more?

0:04:200:04:23

Certain chutneys need maturing, what you are asking, I think that is

0:04:230:04:27

what you meant.

0:04:270:04:28

Certain chutneys need maturing, especially

0:04:280:04:30

if you're making something with root vegetables like onion.

0:04:300:04:34

That chutney would definitely need

0:04:340:04:36

about a week of maturing, in my opinion.

0:04:360:04:38

But something which is as fresh as mint chutney, you can use

0:04:380:04:41

it as you make it. Or as soon as you made it.

0:04:410:04:45

Apple and pear chutney can also do a bit of maturing.

0:04:450:04:48

If you make it a week in advance then you can definitely use it.

0:04:480:04:52

A week or two, I would say and take it out as and when you need it.

0:04:520:04:57

Once you've opened the sterilised jar, make sure

0:04:570:04:59

-you keep the chutney back in the fridge.

-A big chutney fan,

0:04:590:05:01

this time of year?

0:05:010:05:03

-Mm, I love chutney at this time of the year.

-Yeah?

0:05:030:05:06

-You make all your own, I take it?

-Yeah. Yeah, pretty much.

0:05:060:05:10

-She would, you see.

-Perfect housewife!

0:05:100:05:14

Right, you have been quite a busy man recently.

0:05:140:05:18

-Even the stories about you...

-Stories about me?!

0:05:180:05:22

A lot of them I can't say on television,

0:05:220:05:24

but some of the things I have been hearing about you, most of the

0:05:240:05:28

people when they have aspirations to open their own vineyard, you

0:05:280:05:31

go to the South of France, Italy,

0:05:310:05:33

you might go to Australia, South Africa.

0:05:330:05:36

-No, not Atul. You, Southampton.

-Wow.

0:05:360:05:40

I live in the English country and I'm passionate about it.

0:05:400:05:44

-Southampton, chalky soil around there.

-It's not far away from you.

0:05:440:05:49

-One reason I wanted to get there was you.

-Right on my patch.

0:05:490:05:53

Look after James a bit. The poor boy has been working too hard.

0:05:530:05:57

So open a restaurant, that's what I'm planning to do,

0:05:570:05:59

so I bought that vineyard not for running the vineyard,

0:05:590:06:03

to be honest, but to be able to open a restaurant.

0:06:030:06:06

The vineyard will run on its own

0:06:060:06:07

as a business because it is doing really well.

0:06:070:06:09

-And they are well-respected wines.

-Great.

0:06:090:06:13

I thought I will open a restaurant, there is

0:06:130:06:15

no restaurant in a vineyard here. There are lots of vineyards,

0:06:150:06:18

but there is no restaurant in the vineyard in this country.

0:06:180:06:20

But a lot of the French are buying plots of land out here

0:06:200:06:23

because of the chalky soil, the climate is getting hotter.

0:06:230:06:26

People are thinking that, yes, it will get better and better

0:06:260:06:28

and I'm very positive it will get better. Thank you, James.

0:06:280:06:33

As well as coming on my patch, you're going on her patch as well.

0:06:330:06:38

-Whose patch?

-In Ireland.

0:06:380:06:42

-You're taking over there, as well.

-Taking over!

0:06:420:06:46

So, what is happening in Ireland?

0:06:460:06:48

In Ireland, I'm opening a small restaurant in Dundrum.

0:06:480:06:52

It's going to be called Ananda, which means eternal joy.

0:06:520:06:57

It's a beautiful, lovely restaurant, not very big. Spices in there are...

0:06:570:07:02

He's changing the subject!

0:07:020:07:05

..coriander, sesame seed and black sesame seed.

0:07:050:07:09

And I will add some of the lemon thyme.

0:07:090:07:12

Tell me about this venison as well.

0:07:120:07:14

OK, venison, I've used roe deer and this time of the year we get lots of

0:07:150:07:20

venison in this country,

0:07:200:07:22

but I prefer roe deer because it's fantastic.

0:07:220:07:24

Venison of old, it translates to... It could be wild boar,

0:07:240:07:29

it could be rabbit, anything that is chased in the search of food.

0:07:290:07:33

It is a generic term in a lot of ways.

0:07:330:07:35

People just think of venison, it's based on deer and it's not.

0:07:350:07:39

Which is not true, actually.

0:07:390:07:41

A little bit of oil, James, from there.

0:07:410:07:44

And what I'm going to do is sear the meat

0:07:440:07:47

and I like to serve the venison as rare as possible, to be honest.

0:07:470:07:53

I remember asking Matthew Fort how we would like his venison

0:07:530:07:56

-and he said, "Have you shot it?"

-Just walking past the pan.

0:07:560:07:59

Why the clingfilm?

0:07:590:08:02

Clingfilm is to retain the shape,

0:08:020:08:04

because the fillet is quite an absurd shape.

0:08:040:08:09

No matter how much you trim it, it plops down on the plate

0:08:090:08:12

and looks very ugly.

0:08:120:08:13

Just to make it look nice and a steak shape,

0:08:130:08:15

it looks very nice like this.

0:08:150:08:17

Over here we've got our crisps, which is our parsnips.

0:08:170:08:19

You have done a great job, James. Very proud of you.

0:08:190:08:22

-Honey, we have in here, the cumin...

-No, not cumin.

0:08:220:08:25

Coriander seed, ginger, sesame seed - black and white - and lemon thyme.

0:08:250:08:30

Throw all those in. Give them a quick mix around, as well.

0:08:310:08:35

Now chutney, how long will we cook that for?

0:08:350:08:39

Such chutneys normally take, depends on the quantity as well, it would

0:08:390:08:42

take about a good hour.

0:08:420:08:43

Because you want the fruit to go soft,

0:08:430:08:46

some people prefer to mash the fruit, but I don't.

0:08:460:08:49

I like to see the texture of the fruit

0:08:490:08:51

and be able to feel...

0:08:510:08:54

Charlie, we've got rare venison happening there.

0:08:540:08:57

-Have you ever tried venison?

-I haven't.

0:08:570:08:59

-I'm quite looking forward to it.

-Never tried it?

-Never tried it, no.

0:08:590:09:03

The first time, a first time for venison.

0:09:030:09:05

A fantastic cut of meat.

0:09:050:09:06

It freezes really well, if you want to buy some, particularly this

0:09:060:09:10

time of year, keep it in the freezer.

0:09:100:09:13

And especially when you thaw it,

0:09:130:09:14

you don't need to put any tenderiser to the meat.

0:09:140:09:18

It's such a great meat.

0:09:180:09:20

Do you want me to mix that together? What have we got in here?

0:09:200:09:24

-Mix that for me, please, James.

-Mustard.

0:09:240:09:27

-I will need black and white sesame seeds again.

-And honey.

-Honey.

0:09:270:09:32

A bit of lemon thyme in there, please. Some leaves.

0:09:320:09:36

I get accused of using too many spices,

0:09:360:09:38

so I've focused on three or four spices today.

0:09:380:09:41

-And cook the whole dish with that.

-Bit of these?

-Bit of these, yes.

0:09:410:09:46

They all get mixed in.

0:09:460:09:47

There you go. Just give this a quick mix.

0:09:490:09:51

I suppose this would be wonderful not just with venison,

0:09:510:09:54

-but on top of lamb or something.

-Can I just take that back?

-Yeah.

0:09:540:09:59

-Back on here.

-Back on there.

0:10:010:10:03

Beautifully done. Goes on top. Thank you, James.

0:10:050:10:09

So, how long do we bake that in the oven for?

0:10:110:10:15

-It should take 10 to 15 minutes.

-I'll leave you to plate up.

0:10:150:10:19

The crisps are there. The chutney is there as well.

0:10:190:10:21

So, 10 to 15 minutes, 400, 200 degrees centigrade,

0:10:210:10:25

something like that?

0:10:250:10:26

Degrees centigrade, not Fahrenheit.

0:10:260:10:29

And then leave it to rest...

0:10:290:10:32

There you go.

0:10:340:10:37

This chutney, the chutney in the jar.

0:10:370:10:39

I will use the chutney we have here.

0:10:390:10:42

-So, you could store that in a jar which we have there.

-You can.

0:10:420:10:45

Sterilise the jar of course, quite important

0:10:450:10:48

if you are going to keep it for a long time. There you go.

0:10:480:10:52

-This chutney looks really nice.

-There is your venison.

0:10:520:10:55

-Two nice pieces.

-Two nice pieces.

0:10:570:11:00

You're into your thyme, aren't you?

0:11:010:11:02

I love thyme. It is such a beautiful lemon flavour.

0:11:020:11:05

-Can I use your balsamic?

-Yeah, it is fresh from Modena in Italy.

0:11:050:11:10

Over the top.

0:11:110:11:12

So, Atul, it looks fantastic, but remind us what it is again.

0:11:140:11:17

It is pan-seared venison

0:11:170:11:19

with parsnip chips and pear and apple chutney.

0:11:190:11:22

It's as easy as that.

0:11:220:11:23

Right, your first taste of venison.

0:11:280:11:32

Have a seat over here.

0:11:320:11:34

I am really looking forward to it. Smells lovely.

0:11:340:11:37

You get to dive into this. The secret is to rest it as well.

0:11:370:11:41

It tenderises it even more. It should melt in the mouth.

0:11:410:11:45

It is nice and pink. Tell us what you think.

0:11:470:11:50

-You like that? First-ever time you've tried it.

-First time, lovely.

0:11:520:11:56

Would you ever attempt something like that,

0:11:560:11:58

I know you mentioned you are a keen cook, steak and chips

0:11:580:12:00

and all that, but it is Atul's version of steak and chips.

0:12:000:12:04

Dive in, girls. Tell us what you think.

0:12:040:12:06

It's a better version of steak and chips.

0:12:060:12:09

A better version of steak and chips!

0:12:090:12:13

-You haven't tried mine, yet.

-I'm sure yours is lovely, too.

0:12:130:12:16

-Something like that, you would give that a go at home, I suppose.

-Yeah.

0:12:160:12:20

-Rachel, dive in.

-It is a great Christmas alternative as well.

0:12:200:12:26

The parsnips, you could use carrots, would be really good.

0:12:260:12:29

Carrots would be fantastic.

0:12:290:12:30

-Celeriac might work really well.

-Absolutely.

0:12:300:12:33

A nice way of doing the old chips.

0:12:330:12:34

-I like that, with the glaze of honey and spices.

-A beautiful flavour.

0:12:340:12:38

-It's really nice. Very, very nice.

-Rachel?

-Hm.

0:12:380:12:42

A Christmas dinner that is better than steak and chips.

0:12:470:12:49

What a great start to the show

0:12:490:12:51

and there's still plenty of time to change your mind about turkey.

0:12:510:12:54

Coming up, Len Goodman learns how to make the perfect chocolate log,

0:12:540:12:57

but first, Rick Stein is in France enjoying some traditional

0:12:570:13:00

white pudding.

0:13:000:13:02

I've got a really good artist friend, Simon Fletcher,

0:13:030:13:06

who is quite famous.

0:13:060:13:07

He moved to the Languedoc

0:13:070:13:09

when everyone was keen to have a holiday home in Provence.

0:13:090:13:12

When I first came here, it was very cheap to live, but I'm

0:13:120:13:16

a landscape painter and designer and the landscape is just wonderful.

0:13:160:13:20

It is constant inspiration, really.

0:13:200:13:23

OK, now I'm ready to cook.

0:13:240:13:26

It may not look terribly appetising, but Simon's cooking,

0:13:270:13:31

or rather heating up, a local speciality

0:13:310:13:34

called boudin blanc - white pudding.

0:13:340:13:37

They are a type of sausage made here by the family who

0:13:370:13:41

have been making it for generations.

0:13:410:13:43

But like a lot of famous dishes, this was borne out of hardship.

0:13:440:13:48

First of all, they slice up stale bread and add eggs and milk.

0:13:480:13:52

When it is nicely soaked together, they mash it by hand.

0:13:520:13:55

Next, they take the poorer cuts of pork like neck, which has been

0:13:570:14:01

cooked in a stock flavoured with onions, bay leaves and cloves

0:14:010:14:05

and coarsely chop it before adding it to the bread mixture.

0:14:050:14:08

Then it's seasoned with salt, white pepper and nutmeg

0:14:110:14:14

and given a final mix with the hands.

0:14:140:14:16

Gosh, this is the sort of thing that should be on Blue Peter.

0:14:190:14:21

Very satisfying.

0:14:210:14:23

Now it's ready to be wrapped in caul, which is the fat membrane that

0:14:240:14:28

surrounds the intestines -

0:14:280:14:30

very much like our dear faggots we have back at home.

0:14:300:14:33

Finally they are given a good lick of duck fat

0:14:330:14:36

and a sprinkle of breadcrumbs and baked for 25 minutes in a hot oven.

0:14:360:14:40

Having them hot, straight from the oven, is a real treat,

0:14:410:14:44

but I think it is slightly frowned on.

0:14:440:14:46

You're supposed to wait for them to go cold and fry them

0:14:460:14:49

like Simon's doing in a little oil, or better still, duck fat.

0:14:490:14:53

We add great vegetables all from his garden and a really good black

0:14:550:14:59

pudding quite soft and fatty. Life is pretty good here.

0:14:590:15:03

When I first came here when I was doing up my house,

0:15:030:15:06

I didn't have a lot of money because I had spent it all

0:15:060:15:08

on restoring the house and I needed some wood, so I went down

0:15:080:15:11

to the local bar one evening and was talking to the guys down there

0:15:110:15:14

and they said, "Oh, you need some wood, come with us, we are

0:15:140:15:17

"four, we need a fifth guy to help."

0:15:170:15:19

They'd bought what they called a coup, which is the side of a hill,

0:15:190:15:22

so every Saturday morning I would go off with them.

0:15:220:15:25

We'd start at six, nine o'clock,

0:15:250:15:27

one of them would produce a coil of sausages

0:15:270:15:29

from his pocket, make a little fire and grill the sausages.

0:15:290:15:33

Nine, ten o'clock in the morning we would eat and go on cutting wood.

0:15:330:15:36

I like that simplicity of approach.

0:15:360:15:40

When I came to look around the Languedoc a few weeks before we set

0:15:400:15:43

foot on the barge, I met this man,

0:15:430:15:45

Denis - he was at a festival for local food producers

0:15:450:15:50

and he asked me to try his honey.

0:15:500:15:52

Well, I did and I had quite a lot of it.

0:15:520:15:54

It was probably the best I have ever tasted.

0:15:540:15:57

I love Scottish heather honey, but it's a big hitter

0:15:570:16:00

and practically takes your breath away when you inhale it.

0:16:000:16:03

This honey is really light and sweet scented.

0:16:030:16:06

It is made in one of the highest places in the Languedoc

0:16:090:16:11

and the bees collect their nectar from the wild scrubland

0:16:110:16:15

full of heather, thyme and rosemary.

0:16:150:16:17

I think it is the blue rosemary flowers that makes it so good.

0:16:190:16:23

Denis, like so many people I know, reckons that honey is the key

0:16:230:16:27

to good health and collects the pollen too,

0:16:270:16:30

like a little bee himself.

0:16:300:16:31

I wanted to come up with a dish where Denis's honey would play

0:16:320:16:36

an integral part and of course I thought of the most famous

0:16:360:16:39

French teacake, Marcel Proust's favourite delicacy, the Madeleine.

0:16:390:16:45

You take the stones out of these fresh apricots -

0:16:480:16:50

and they happen to be local ones, what luxury!

0:16:500:16:53

Then you need a vanilla pod

0:16:540:16:56

and scrape out the seeds to release more flavour,

0:16:560:16:59

because you are going to gently stew them in a little water

0:16:590:17:02

and Denis's lovely honey.

0:17:020:17:06

Don't boil the apricots, because you don't want to make jam.

0:17:060:17:09

You want to keep them as whole pieces - just a gentle simmer

0:17:090:17:12

until they become soft.

0:17:120:17:14

Set them aside and put the juice of half a lemon into the liquor,

0:17:150:17:19

strain it over the fruit and allow the whole lot to cool.

0:17:190:17:22

Now is the time to make the madeleines themselves -

0:17:240:17:27

and you have got to do it in a proper baking tray.

0:17:270:17:29

First, lightly butter these Madeleine moulds

0:17:310:17:34

and then whazz a lot of flour

0:17:340:17:36

over them, but as I'm doing it,

0:17:360:17:38

I happen to copy my notebook a bit about Proust

0:17:380:17:42

and his remembrance of madeleines because as you probably know,

0:17:420:17:47

it was the taste of the Madeleines and the lime flower

0:17:470:17:51

that started the whole thing,

0:17:510:17:53

started the remembrance of time past.

0:17:530:17:56

A bit of flour all over here.

0:17:560:17:58

And he described the Madeleine moulds as being

0:17:580:18:01

rigid like scallop shells,

0:18:010:18:03

which indeed they are. Excuse me.

0:18:030:18:06

But then he describes the sensation of the taste and it is like,

0:18:060:18:12

you know, only writers can do this.

0:18:120:18:16

"A delicious pleasure had invaded me,

0:18:160:18:19

"detached, offering no notion of its cause.

0:18:190:18:23

"At once the vicissitudes of life were rendered unimportant,

0:18:230:18:26

"its disasters innocuous. Its brevity illusory."

0:18:260:18:31

That is what good food does for you.

0:18:310:18:33

Anyway, back to the madeleines.

0:18:330:18:37

Do you know, and I find this very difficult to believe,

0:18:370:18:41

but none of the crew had read A La Recherche Du Temps Perdu.

0:18:410:18:45

Quite amazing, really.

0:18:450:18:47

Madeleines are little much-loved sponge cakes

0:18:470:18:50

and for that, you need a batter made up of eggs

0:18:500:18:53

and caster sugar which you beat

0:18:530:18:54

until it becomes a light, frothy mixture.

0:18:540:18:57

Then lots of lemon zest and sift in some plain flour

0:18:580:19:01

and a little hit of baking powder, which you fold in gently.

0:19:010:19:05

I suppose some people think this was a bit

0:19:050:19:07

fussy for my sort of cooking, but once in a while,

0:19:070:19:10

I like to make a few dainty teacakes - what's wrong with that?

0:19:100:19:15

I always remember when I did my pastry course at college

0:19:150:19:18

I was the only student to take a timer into the exam - that's because

0:19:180:19:22

I have such a bad memory and I'm so nervous about pastry operations

0:19:220:19:27

where everything has to be weighed out and timed, but I enjoy it.

0:19:270:19:30

It is good fun.

0:19:300:19:31

To finish off the batter, put in a cupful of melted butter and a

0:19:330:19:37

swirl of Denis's honey to make them really rich and you are ready to go.

0:19:370:19:41

These little cakes were first made in the town of Commercy

0:19:410:19:44

in Lorraine. You can see why it's important to flour the tray first.

0:19:440:19:49

I've known grown men cry

0:19:490:19:50

because their madeleines wouldn't come out of the baking tray.

0:19:500:19:54

I absolutely know, though nobody really does for sure,

0:19:540:19:57

that madeleines are named after a pretty peasant girl in Lorraine

0:19:570:20:01

who baked them for Duke Stanislaus Leszczynska

0:20:010:20:04

who happened to be visiting a castle

0:20:040:20:06

in the area in the mid-1700s.

0:20:060:20:09

Well, it's got to be some romantic story like that.

0:20:090:20:11

Served with those sweet, honeyed apricots

0:20:130:20:16

and some vanilla ice cream.

0:20:160:20:17

Mmm.

0:20:170:20:19

Looks yummy.

0:20:200:20:22

The film crew may not know much about Proust,

0:20:220:20:24

but they do know what they like.

0:20:240:20:27

Now, I love madeleines too, and you could try making them with

0:20:340:20:37

ground almonds, or even some orange zest, to add a different flavour.

0:20:370:20:40

I'm sorry, James, just as a matter of interest,

0:20:400:20:43

have you read Proust's Remembrance Of Things Past?

0:20:430:20:45

No. I get it... A weekly magazine, isn't it?

0:20:470:20:49

Is it something like that? Got no idea what it is!

0:20:490:20:52

Right, moving swiftly on, Christmas is a great time to get baking,

0:20:520:20:55

and there are plenty of very simple things you can try at home,

0:20:550:20:58

and probably one of my favourite things to do,

0:20:580:21:00

to get you into a festive mood, is a classic chocolate yuletide log.

0:21:000:21:03

Love it.

0:21:030:21:05

Perfect for you, Len. Simple food, easy as that.

0:21:050:21:08

-Chocolate, cream...

-Simple and delicious.

-..and that's it.

0:21:080:21:11

First of all, we've got some melted chocolate here.

0:21:110:21:13

175g of melted chocolate.

0:21:130:21:15

We've got six egg yolks, six egg whites,

0:21:150:21:17

I've got 50g of butter... 50g of flour, sorry -

0:21:170:21:20

that's the most important bit.

0:21:200:21:21

And 175g of sugar.

0:21:210:21:23

So less flour than a normal cake - that enables you to roll it up,

0:21:230:21:26

that's the key to this thing.

0:21:260:21:27

I'm going to whip up these and make a meringue.

0:21:270:21:30

Now, like we said at the top of the show, your grandparents were into

0:21:300:21:35

producing, well, vegetables, selling veg, and stuff like that.

0:21:350:21:38

-Yeah.

-Yeah, costermongers.

0:21:380:21:39

But not only that, but he was a jack of all trades.

0:21:390:21:41

Didn't you have a beetroot boiler out the back?

0:21:410:21:43

My grandmother... That was my grandmother's job,

0:21:430:21:46

every week, was... Well, virtually every day, she used to cook

0:21:460:21:49

beetroots in this cauldron thing with a gas flame underneath,

0:21:490:21:54

and used to start it off, get it tepid,

0:21:540:21:57

and then she always used to bath me in it, so...

0:21:570:22:00

Bath you in the cauldron?

0:22:000:22:02

THEY SPEAK OVER EACH OTHER

0:22:020:22:04

-It sounds like it was tough in those days. You didn't have a bath...

-No.

0:22:040:22:09

It was nicely covered in scum and muck,

0:22:090:22:13

and then the beetroots used to go in,

0:22:130:22:14

and everybody said they were delicious.

0:22:140:22:16

I think a lot of that was down to my scum.

0:22:160:22:19

LAUGHTER

0:22:190:22:22

And then, it's not Modena that has the best vinegar in the world,

0:22:220:22:26

-it was...

-You see, my grandfather,

0:22:260:22:28

we used to get our vinegar off of Sarson's,

0:22:280:22:30

and it used to come in these little barrels.

0:22:300:22:32

And in those days, people used to go to the greengrocers with

0:22:320:22:35

a bottle and they used to fill it up and sell them a bottle of vinegar.

0:22:350:22:40

Well, he decided that it would be much more profitable

0:22:400:22:45

if he made his own.

0:22:450:22:46

So he got this recipe for vinegar

0:22:460:22:50

and he made it and he put it into one of these old Sarson's barrels

0:22:500:22:54

and banged in the bung thing,

0:22:540:22:56

which slightly dripped onto the concrete floor.

0:22:560:22:59

Well, within a week, there was a two-inch hole...

0:22:590:23:02

LAUGHTER DROWNS OUT SPEECH

0:23:020:23:04

And people loved it...

0:23:040:23:06

I don't know. Yeah.

0:23:060:23:08

So, yeah, it was the good old days, and yeah,

0:23:080:23:12

I used to always have the job, they used to buy the celery

0:23:120:23:16

when it was almost... They used to called it melting -

0:23:160:23:18

it was virtually rotten.

0:23:180:23:21

And they had this big ice-cold bath,

0:23:210:23:26

and we used to smash the ice off and then chuck it all in.

0:23:260:23:29

-And my job was to scrub it.

-Yeah.

0:23:290:23:31

Well, it was the coldest, coldest job.

0:23:310:23:35

And after about 20 minutes, it was the opposite -

0:23:350:23:37

your hands were burning and you used to scrub it up,

0:23:370:23:41

and this limp, lacklustre celery was spritely and gorgeous.

0:23:410:23:46

And we used to trim it all up, and, yeah, penny a head and off it went.

0:23:460:23:50

But wasn't it football in your blood as a young kid?

0:23:500:23:53

-Wasn't it sport you wanted to get into?

-Well, yeah,

0:23:530:23:56

like lots of kids in those days, I wanted to be

0:23:560:23:58

a footballer, of course, yeah, and I used to play in a Sunday league...

0:23:580:24:03

But it was an accident in football

0:24:030:24:04

-that really got you into dancing, wasn't it?

-Yeah.

0:24:040:24:07

I hurt my foot playing football, and it was February,

0:24:070:24:09

and I was hobbling about.

0:24:090:24:11

And I kept going to the doctor and it wouldn't somehow get any better.

0:24:110:24:15

And he said, "You know, you've got to exercise it more."

0:24:150:24:18

I said, "Well, you know, what shall I do?"

0:24:180:24:20

And he said, "Go ballroom dancing."

0:24:200:24:22

So I said, "Oh, give over, ballroom dancing... I'm not..."

0:24:220:24:26

But one of my mates used to go, and he said, "Do you know, Len,

0:24:260:24:29

"it's good up there. There's about five boys and about 50 girls,"

0:24:290:24:33

-you know, and I was 21...

-That's why I did cooking.

0:24:330:24:35

Yeah! So up I hobbled.

0:24:350:24:37

I had me dad's carpet slipper on one foot,

0:24:370:24:39

a winkle-picker on the other one, and up I went!

0:24:390:24:43

And I thoroughly enjoyed it, and then I started dancing with the man

0:24:430:24:47

who owned the dance school's daughter. I fancied her.

0:24:470:24:50

She used to do the tea bar and I used to get her out...

0:24:500:24:54

And there you go,

0:24:540:24:55

and then I just started dancing with her and on I went.

0:24:550:24:58

And that was the partnership that went on to win titles

0:24:580:25:00

-and stuff like that.

-British champions and all that, yeah, so...

0:25:000:25:03

-Well, you've missed how I make the sponge, anyway.

-Well, go on.

0:25:030:25:06

Just tell us about it quickly.

0:25:060:25:07

Egg yolks, sugar, melted chocolate gone in there, in goes the flour,

0:25:070:25:10

and I've folded in the whipped egg white.

0:25:100:25:12

And that's it, we just pour it into a little...

0:25:120:25:14

I don't quite understand why you had

0:25:140:25:16

to separate the egg whites from the yolk,

0:25:160:25:18

and then you bung it all in.

0:25:180:25:20

I'm making a meringue, so it's more elastic-y when I roll it up.

0:25:200:25:23

Otherwise, I'd have to chop it up.

0:25:230:25:25

Oh, I understand. Of course. Technical.

0:25:250:25:27

Were you ever a dancer, Rick?

0:25:270:25:29

To tell you the truth, I learned ballroom dancing at my prep school,

0:25:290:25:33

it was a boarding school.

0:25:330:25:35

But I didn't really enjoy it much cos I was always the girl...

0:25:350:25:38

LAUGHTER

0:25:380:25:41

And my partner, called Hector,

0:25:410:25:43

always insisted on me being the girl.

0:25:430:25:45

And tell you the truth, I've never really forgiven him because,

0:25:450:25:49

I mean, I love girls and all that, but I could only dance as a girl.

0:25:490:25:53

Let's get that straight...

0:25:530:25:55

So, Hector, if you're listening, please phone in...

0:25:550:25:58

Yeah, Hector, I haven't ever forgiven you.

0:25:580:26:00

But, I mean, the amazing thing about your career, really,

0:26:010:26:04

when most people, when they get to the grand age of 60,

0:26:040:26:08

they think about retiring and stuff...

0:26:080:26:10

-Well, I was thinking about retiring.

-You just have a second wind.

-Yeah!

0:26:100:26:14

I was gradually getting myself out of going up the dance studio

0:26:140:26:17

and this and that, and playing a bit more golf.

0:26:170:26:19

And then, at the age of 60, along came Strictly Come Dancing,

0:26:190:26:23

so, yeah, it started me off again, gave me a second wind, as you say.

0:26:230:26:26

It certainly did. Just go through this.

0:26:260:26:29

We've got whipped cream, you've got some mascarpone cheese in there,

0:26:290:26:32

and I'm putting in some of this - this is chestnut puree.

0:26:320:26:35

-Do you like chestnuts?

-I do like a chestnut, yeah.

-There you go.

0:26:350:26:37

Chestnut puree. And we just put these chestnuts in as well,

0:26:370:26:40

whole chestnuts, and I'll whip this up,

0:26:400:26:42

and it creates a nice little cream to go onto our sponge here.

0:26:420:26:45

Use a damp cloth to roll this up as well - that's the key to it.

0:26:450:26:48

But did you realise, when you were doing it,

0:26:480:26:50

it was going to be as successful as what it is?

0:26:500:26:52

No, I thought it wouldn't last more than a couple...

0:26:520:26:54

I thought, they'll do it for about two weeks on a Saturday night, then

0:26:540:26:57

it'd go to a Wednesday at 11 and then that would be the end of it.

0:26:570:27:00

Ballroom dancing? I never imagined the professionals

0:27:000:27:02

could get their celebrities to any standard.

0:27:020:27:05

No, I didn't either, when I started doing it.

0:27:050:27:08

Well, they weren't all successes, were they?

0:27:080:27:10

LAUGHTER

0:27:100:27:12

Thank you very much!

0:27:120:27:13

-Len, what was he like? Give us the truth.

-He was good.

0:27:130:27:17

-He was very good at the ballroom.

-The ballroom, the ballroom...

0:27:170:27:19

Waltzes and foxtrots and all that stuff, brilliant.

0:27:190:27:22

The Latin American, you know, he didn't quite have the hip action.

0:27:220:27:26

-I was useless, technically.

-Yeah.

0:27:260:27:29

And his hair was always a tad long for me.

0:27:290:27:32

-But of course, then you went on to do America as well.

-Yeah!

0:27:330:27:36

You've just finished doing America. That's hugely successful...

0:27:360:27:38

It's been fantastic, you know, who'd have thought it?

0:27:380:27:41

Old Len Goodman from Dartford ending up, you know, international

0:27:410:27:45

jet setter, doing the show over here and the show in America.

0:27:450:27:48

And then as soon as you've finished this,

0:27:480:27:49

-it's straight into doing the tour.

-The tour starts. Yeah.

0:27:490:27:52

-Tell us about the tour, then, where are you going?

-All over.

0:27:520:27:54

Glasgow, we're going to Manchester, Nottingham, Birmingham, the O2.

0:27:540:27:59

Arlene, as well, is joining you?

0:27:590:28:01

Arlene's coming out of retirement and joining us.

0:28:010:28:05

It's going to be fantastic to meet up with her again

0:28:050:28:09

and listen to her talking about all the male celebrities' bottoms.

0:28:090:28:13

-It's going to be nice, yeah.

-But it was. I did the tour...

0:28:130:28:15

-It was good fun, wasn't it?

-It is absolutely amazing.

0:28:150:28:18

To appear at Wembley and, like, the O2 and stuff like that...

0:28:180:28:22

-That's pretty good.

-Thanks, mate.

-That's while you've talked.

0:28:220:28:27

See, I could never ever have made that in a million years. No.

0:28:270:28:31

-Because...

-Where's the robin?

-Well, I went out Christmas shopping...

0:28:310:28:35

There is a story about this. I went out Christmas shopping...

0:28:350:28:37

If anybody listened to Radio 2 yesterday, I didn't really have

0:28:370:28:40

time cos Chris Evans was dragging me in and out of the studio.

0:28:400:28:43

But I didn't get time to get a red robin, but I did find this.

0:28:430:28:46

-So you've got a Robin.

-A sprig of holly...

0:28:490:28:52

-Oh, it's gone.

-It's a bit wee.

0:28:520:28:55

That's it on there. Are you happy with that?

0:28:550:28:57

And basically, what you do with this, Len,

0:28:570:28:59

is you slice it like that. Look at that.

0:28:590:29:02

And then it's not finished there,

0:29:020:29:03

cos what you do is a bit of this.

0:29:030:29:05

-Come on.

-Oh.... Cream as well.

0:29:050:29:08

I bet there's not more than 20 calories in that.

0:29:080:29:11

-Well, it looks gorgeous.

-Traditionally, you'd have

0:29:110:29:13

a bit of holly on top, like that. But there you go.

0:29:130:29:16

-but don't eat the holly, of course.

-Do you know what?

0:29:160:29:18

I'm going to give you a round of applause.

0:29:180:29:20

CHEERS AND APPLAUSE

0:29:200:29:21

-Dive in.

-I'm going to try it.

-You might not do once you've tasted it.

0:29:210:29:24

-No, it looks delicious.

-Yeah? Simple food. There you go.

0:29:240:29:27

Simple pimple - that's what I like. Yes.

0:29:270:29:30

I once tried a thing called a risotto.

0:29:300:29:33

LAUGHTER

0:29:330:29:36

And I thought... I had a mouthful,

0:29:360:29:38

-I thought, "This is quite nice, actually."

-It's all right.

0:29:380:29:41

But then the first mouthful

0:29:410:29:44

is equally as the same as the fiftieth!

0:29:440:29:46

And that's what I don't like about Italian stuff, it's all the...

0:29:460:29:52

-I like a pea.

-Tell me what this tastes like, then.

0:29:520:29:55

LAUGHTER

0:29:550:29:57

It's very, very, very moreish.

0:29:580:30:00

It's a ten from Len there for James' chocolate yule log,

0:30:050:30:08

and what a perfect treat for a Christmas party.

0:30:080:30:10

Now, don't go anywhere just yet,

0:30:100:30:11

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

0:30:110:30:15

And first, it's over to Galton Blackiston,

0:30:150:30:16

and please don't adjust your set - it's just his jumper.

0:30:160:30:20

-Great to have you on the show, chef.

-Lovely to see you.

0:30:200:30:22

So, what are we going to make, then? We've got roast...

0:30:220:30:25

It's shoulder of hogget, actually, which is slightly older

0:30:250:30:27

than the spring lamb, more flavour.

0:30:270:30:30

-And we're going to roast it in clean, damp hay, as you do.

-Yeah.

0:30:300:30:34

-We'll do it on a bed of vegetables.

-As you do.

-As I do, yeah.

0:30:340:30:37

But this is the transition between lamb and mutton.

0:30:370:30:40

-Mutton's two years old.

-Yes, exactly. It's a bit younger.

0:30:400:30:43

-Just over a year old.

-A little bit younger.

0:30:430:30:45

First of all, you are going to do the bubble and squeak.

0:30:450:30:47

-Can you do the cabbage first?

-I can do the cabbage first, yeah.

0:30:470:30:49

And get that in. And then let me get this lamb in the oven as well.

0:30:490:30:54

-So we're going to slow-roast this lamb, then?

-Yeah, yeah.

0:30:540:30:57

Cover it with herbs and butter, slow-roast it, make sort of a jus

0:30:570:31:02

or a gravy out of the vegetables,

0:31:020:31:05

out of the scrap bits in the bottom, and the vegetables,

0:31:050:31:08

and, yeah, it will be delicious.

0:31:080:31:10

And where did the inspiration for this come from, then?

0:31:100:31:12

Uh... I know what you're going to say here!

0:31:120:31:15

LAUGHTER

0:31:150:31:18

-Just say.

-Hang on...

-Tell...!

0:31:180:31:20

He thinks that because I was round his house not so long ago, and

0:31:200:31:24

he did shoulder of lamb...

0:31:240:31:26

-"Oh, I'm going to do shoulder of lamb!"

-Like, three days ago.

0:31:260:31:28

Shoulder of lamb, done in hay, has been going on for years...

0:31:280:31:31

All you've done to this recipe that I cooked for you at my house

0:31:310:31:35

is just put a pile of hay in it.

0:31:350:31:36

Well, actually, to be fair, James, it did taste really good, actually.

0:31:360:31:40

It's a classical French dish, James. Been doing it for hundreds of years.

0:31:400:31:44

Thank you, thank you, thank you, Andre. Anyway...

0:31:440:31:46

Remember this is your first time on the show.

0:31:460:31:48

LAUGHTER

0:31:480:31:50

Now then, the hay...

0:31:500:31:51

-Concentrate on what I'm up to.

-Concentrate... What?

-Hay.

0:31:510:31:55

-Where'd you get the hay from?

-Fields.

-Fields.

-No.

0:31:550:31:58

-From a pet shop.

-From a pet shop.

-But you need clean, wet hay.

0:31:580:32:03

-Don't take it out of your rabbit hutch...

-No, don't do that.

0:32:030:32:05

It might look like you've got sultanas in there.

0:32:050:32:08

Yeah, go on.

0:32:080:32:10

Get the onions and the carrot and the fennel in here.

0:32:100:32:12

We know each other really well, Pixie, so...

0:32:120:32:14

Leave it there for the time being.

0:32:140:32:16

Now then, herbs to be chopped for the shoulder of lamb.

0:32:160:32:19

-Get this garlic in there as well.

-Right, so, I've got my...

0:32:190:32:22

This is a bit fancy, this...

0:32:220:32:24

Well, it's not really. It's what we do in Norfolk.

0:32:240:32:26

I mean, you might not think so, up north,

0:32:260:32:28

where things are very, very rustic!

0:32:280:32:30

But down our way, we have got...

0:32:300:32:33

-And that's a swede, by the way.

-All right.

0:32:330:32:36

Just before you try and tell me that's a turnip. That is a swede.

0:32:360:32:40

Right. Anyway, so chopping herbs to go in a load of butter,

0:32:410:32:44

and this is where you will love it,

0:32:440:32:46

because we absolutely cover the lamb in the butter and herbs.

0:32:460:32:49

-So, what herbs you got in there, then?

-Parsley, mint, tarragon.

0:32:490:32:52

But you can use any other soft herbs if you want to.

0:32:520:32:55

Don't use too much rosemary - they're a bit more abrasive.

0:32:550:32:58

Like so. Right... Into here, soft butter.

0:32:590:33:03

Get your hands in there. Get a bit of seasoning on there.

0:33:030:33:07

-So you want this for the bubble and squeak as well?

-I do, yeah.

0:33:070:33:10

So, the bubble and squeak. Also, you're going to do some shallots...

0:33:100:33:14

-Right.

-..in a pan as well. So you need to get cracking.

0:33:150:33:18

-You know what I mean?

-Why do you soak this, then?

0:33:190:33:22

-Because you need it damp, otherwise it burns.

-All right.

0:33:220:33:26

So you need it damp and moist.

0:33:260:33:27

So you get the flavour of that hay going through the lamb,

0:33:270:33:31

going into your sauce, job's a good 'un, you'll love it,

0:33:310:33:34

you'll be nicking my recipe and saying it's yours.

0:33:340:33:37

Would you do this with turkey this Christmas, then? Or not?

0:33:370:33:39

-Oh, I'm not so sure about that.

-No?

0:33:390:33:41

No, I'm not so sure about doing it with a turkey.

0:33:410:33:44

But certainly works with lamb beautifully.

0:33:440:33:47

OK. So, again, season the top of it.

0:33:470:33:51

-This is going to go in there.

-Be generous with it.

0:33:510:33:53

-Get a decent pan so it fits in the pan.

-OK.

0:33:530:33:57

And then more hay over the top.

0:33:570:33:59

You're quite liking this, aren't you?

0:33:590:34:01

I can tell. I can tell, James.

0:34:010:34:03

LAUGHTER

0:34:030:34:05

You can.

0:34:050:34:07

-Yeah.

-Right. Tinfoil over the top.

-Yeah.

0:34:070:34:10

Oven on at about 350, gas mark four, for about an hour...

0:34:100:34:14

It's always better to put a bit of stock in first,

0:34:140:34:16

-though, isn't it, really?

-A bit of stock.

-Yeah.

0:34:160:34:18

A bit of stock in there. Or water, water will work just fine.

0:34:180:34:21

Cos if you don't put stock in, the hay burns, don't you think?

0:34:210:34:24

-No, it doesn't necessarily burn. It dries out a bit.

-OK.

0:34:240:34:28

But that's ready. Get it in the oven.

0:34:280:34:30

The beauty of this is it's a real...

0:34:300:34:33

Well, it's a simple dish, but it's so comforting.

0:34:330:34:36

So this is going to go in this oven.

0:34:360:34:38

How's it looking so far, Pixie?

0:34:380:34:40

-Um, it looks interesting.

-Simple? "Interesting"!

-Yeah.

0:34:400:34:43

-Pixie, you're going to love this.

-Yeah?

-Just going to wash my hands.

0:34:430:34:46

-Right.

-How are you doing with the bubble and squeak?

0:34:460:34:48

Well, I'm a bit behind at the moment.

0:34:480:34:50

I've got some garlic, a bit of shallot...

0:34:500:34:52

..which I'm going to fry off, and a little bit of butter.

0:34:520:34:55

Right, the next thing... apple jelly.

0:34:550:34:59

Now, my friend from Wales, he has a lovely little cottage industry

0:34:590:35:03

doing his own cider, apple juice. He's brilliant.

0:35:030:35:08

And there's a real little cottage industry,

0:35:080:35:10

and this is his apple juice, made from Bramley apples.

0:35:100:35:13

You spend your time tidying me up!

0:35:150:35:17

-Now, right, right, right. Apple juice in there. Sugar.

-Yeah.

0:35:180:35:24

-Vinegar. White wine vinegar.

-OK.

-Or cider vinegar.

0:35:260:35:30

Probably cider vinegar.

0:35:300:35:31

In fact, he does cider vinegar as well.

0:35:310:35:34

He also does the most amazing perry. He also does Calvados.

0:35:340:35:37

He's good.

0:35:370:35:38

And then he sits there and drinks it.

0:35:390:35:41

Have some gelatine at the ready, which is soaked in water.

0:35:410:35:44

Get that ready.

0:35:440:35:45

And as soon as this comes to the boil and the sugar is melted...

0:35:450:35:48

Is there anything you can't do in Norfolk, then?

0:35:480:35:50

Well, to be fair, we do a lot of things well in Norfolk...

0:35:500:35:53

..apart from play football!

0:35:530:35:54

LAUGHTER

0:35:540:35:57

That's another story, but hey...

0:35:570:35:59

Now, a little bit of mint.

0:35:590:36:00

Skiing's quite difficult, innit, in Norfolk?

0:36:000:36:02

We're quite flat in Norfolk, yeah. Quite flat, yes.

0:36:020:36:07

Right, so bubble and squeak. We've baked potatoes...

0:36:070:36:09

Yes, you've got your shallots in the pan,

0:36:090:36:11

a little bit of garlic in there.

0:36:110:36:12

You've got a Norfolk Keeper potato there.

0:36:120:36:14

You've got swede. Is that a turnip?

0:36:140:36:16

-No, that's not a turnip - that's a swede.

-All right.

0:36:160:36:19

Swede, turnip... Anyway, it's in there.

0:36:190:36:22

And, yes, the variety of potato is quite important,

0:36:220:36:25

so we'll use a Maris Piper,

0:36:250:36:27

and they do have these particular potatoes called Norfolk Keepers

0:36:270:36:30

-which are good.

-OK.

0:36:300:36:32

-As soon as that cabbage is ready, take that out.

-Yeah, I'm doing it.

0:36:320:36:35

Yeah, good boy, good boy.

0:36:350:36:36

-Things are going quite well, James.

-For you.

-All going to plan, yeah.

0:36:360:36:41

So, tell us about Morston Hall, then.

0:36:410:36:42

Well, Morston Hall, actually, we've got a very big day today,

0:36:420:36:45

got a wedding on today, so congratulations to the couple

0:36:450:36:47

who are getting married and all that sort... I'll be with you soon...

0:36:470:36:50

-..watching things don't go wrong.

-Right.

0:36:500:36:53

And Morston Hall is going very well, thank you, yeah. It's a lovely

0:36:530:36:57

sort of oasis of calm and serenity, and things have gone quite nicely.

0:36:570:37:02

This is the place where you got the Michelin, but then you've got...

0:37:020:37:05

Well, tell us about the other thing that you've launched.

0:37:050:37:07

Look, you can tell straightaway - "the other thing"!

0:37:070:37:10

-No...!

-It's a brilliant fish and chip place, and that's in Cromer.

0:37:100:37:14

And I love it, I love it, my wife loves it even more than I do.

0:37:140:37:17

Because it's just so busy and so buzzing, it's just great.

0:37:170:37:21

And we do all sorts of different things -

0:37:210:37:24

we don't just do your standard fish and chips,

0:37:240:37:26

but you can go in there and have lobster,

0:37:260:37:28

you can have reef and beef, which is lobster and beef if you want to,

0:37:280:37:31

and all that sort of thing.

0:37:310:37:32

-Right.

-So it is good, and I love it now.

0:37:320:37:35

At the time, it nearly killed me

0:37:350:37:36

because we suddenly had to take on 35 staff in the first week.

0:37:360:37:41

So you're open all the way through Christmas with it...?

0:37:420:37:44

Yeah, cos it's right on the front at Cromer.

0:37:440:37:46

and there's a winter, you know, a Christmas Cromer Pier show,

0:37:460:37:50

and so it's busy through that time as well. So it's great.

0:37:500:37:53

Shallot, mint, gelatine getting ready.

0:37:530:37:56

-Meanwhile...are you struggling there?

-No, I'm fine.

0:37:560:38:00

Just doing a little bit of apple to go in the apple...

0:38:000:38:04

..apple and mint jelly. Like so.

0:38:040:38:06

It's a lot easier just with potatoes.

0:38:060:38:09

You can use any vegetables, really. You could use carrots,

0:38:090:38:13

-parsnips, as well as swede.

-Turnip.

-Turnip if you want to.

-Yep.

0:38:130:38:17

All that sort of thing, so...

0:38:170:38:18

..don't be just restricted to swede, potato...

0:38:180:38:21

-..and what I've done.

-Right, this is going to go in there.

0:38:220:38:25

Now add the gelatine. Once the sugar has melted, add the gelatine.

0:38:250:38:28

Or you could use agar-agar if you wanted to.

0:38:290:38:32

OK, now I'm going to have a look at my lamb.

0:38:330:38:35

-This lamb has been in, obviously,...

-Yeah.

0:38:350:38:38

I think you'll quite like this, James.

0:38:390:38:41

JAMES GIGGLES

0:38:410:38:43

I'm not too sure, but...I think you'll quite like it.

0:38:440:38:47

-Let's have a look.

-So what do you do with it?

0:38:470:38:49

-You've got to take the hay off halfway through, surely?

-Yes.

-Yeah.

0:38:490:38:52

Look at that. Falling off the bone.

0:38:520:38:55

Oh, James. Hey?

0:38:560:38:59

This looks good.

0:38:590:39:00

Don't tell me, "It looks just like mine did the other week."

0:39:010:39:04

LAUGHTER

0:39:040:39:06

-So I've got butter in here.

-That's it.

0:39:060:39:09

You need loads of butter in there.

0:39:090:39:11

-And then...

-More?

-Yeah.

-More?

-All that, all that.

0:39:130:39:17

Look, it's not the sort of thing you do every day of the week,

0:39:170:39:20

that bubble and squeak.

0:39:200:39:21

It's the sort of thing you get when your mother-in-law's over

0:39:210:39:24

or something like that, perhaps.

0:39:240:39:26

There again, there's a train of thought which says,

0:39:260:39:28

"Would you give that to your mother...?"

0:39:280:39:30

I don't know. She better not be listening!

0:39:300:39:32

Salt. Black pepper.

0:39:320:39:35

Right, tell us about this jelly,

0:39:350:39:36

then, cos we've stopped halfway through.

0:39:360:39:38

No, right, I'm going to tell you.

0:39:380:39:41

I've just got to make sure I do the right one of these.

0:39:410:39:44

-Right. That pan juices are now going to reduce.

-Yeah.

-OK?

0:39:440:39:47

And then, the jelly... goes in there, like that.

0:39:470:39:52

And then pour it into a tray lined with clingfilm.

0:39:520:39:56

-Let it cool down.

-In the fridge?

0:39:570:40:00

-And then put it in the fridge.

-Do you want me to get that one out?

-Yeah, perfect. Thank you.

0:40:000:40:04

You're probably best doing this over by the fridge,

0:40:040:40:07

rather than watch me struggle with it.

0:40:070:40:09

Don't do that!

0:40:090:40:11

JAMES LAUGHS

0:40:110:40:12

-Right, there you go.

-Right, like so.

0:40:120:40:14

-Now we are almost there.

-How's your bubble and squeak?

0:40:140:40:17

-It's ready, it's ready.

-How's everything?

-We're ready.

0:40:170:40:19

-Right, ready. Let's serve it.

-Let's serve it. Let's serve it.

0:40:190:40:22

Keep going. The shoulder of lamb is hot.

0:40:220:40:26

Oh, look at this.

0:40:280:40:30

Ooh!

0:40:300:40:32

Look at it, James. Look at it.

0:40:330:40:34

It is very hot, so there you go.

0:40:340:40:37

-Do you just rip this apart?

-Isn't this beautiful?

0:40:370:40:40

This is how you really want to eat shoulder of lamb, isn't it?

0:40:400:40:43

I apologise for that. It was a bit hot.

0:40:430:40:45

-That is a bit hot.

-Obviously.

-But, hey! HAY - get it?!

0:40:450:40:48

-Right. Do you want a bit of this on?

-Yeah.

0:40:480:40:52

Oh, look at this.

0:40:530:40:55

Now, that is a Yorkshire portion.

0:40:550:40:57

Go on.

0:40:570:40:58

The lamb...

0:40:580:41:00

It does need to be falling off the bone, like this.

0:41:010:41:04

-It really does.

-Gravy?

-Yeah.

0:41:040:41:07

Mind my jumper.

0:41:090:41:10

LAUGHTER

0:41:100:41:12

I know what you're like.

0:41:120:41:14

Thank you, thank you.

0:41:140:41:15

-The apple and mint jelly.

-Tell us what this is again.

0:41:150:41:19

This is your slow-roast shoulder of lamb, baked in hay,

0:41:190:41:23

bubble and squeak, apple and mint jelly. Comfort food at its best.

0:41:230:41:28

It does look good, though.

0:41:280:41:29

It looks pretty good to me.

0:41:330:41:35

-Right, you get to dive into this.

-Ooh!

-For breakfast.

0:41:350:41:38

That's really well-buttered bubble and squeak.

0:41:400:41:43

What has that taken, about four hours?

0:41:430:41:45

I would say, maximum, four hours.

0:41:450:41:47

-You can't really go wrong with it, that's beauty of it.

-OK, here we go.

0:41:470:41:50

-You could just put that in the centre and we could all...

-Everybody just dives in.

0:41:500:41:53

-That's what he did.

-Yeah.

0:41:530:41:55

Tell us what you think.

0:41:550:41:57

-So, there's no hay left in?

-No.

0:41:570:41:59

You might get the odd strand.

0:41:590:42:01

Stuck in my teeth when I'm talking to you.

0:42:010:42:04

-But it is that hogget. It's got...

-Much more flavour.

0:42:040:42:06

-Bigger flavour than lamb.

-Amazing.

0:42:060:42:09

-It's all right, isn't it?

-Like that?

-Hmmm!

-Pixie, do you like that?

0:42:090:42:13

I don't usually eat lamb, but I will from now,

0:42:130:42:16

-and if it tastes as good as this...

-I can retire now!

0:42:160:42:20

Gordon was certainly hitting the high notes with Pixie there,

0:42:240:42:27

and I really hope that he got to that wedding in time.

0:42:270:42:30

Now it is over to Keith Floyd, who is continuing his journey around the UK.

0:42:300:42:34

When Queen Victoria used to travel up to see Partick Thistle play,

0:42:340:42:39

she ordered the blinds shut as the Royal Train

0:42:390:42:41

travelled through the Black Country so she wouldn't see or smell

0:42:410:42:45

the acrid and poisonous smoke that belched from the chimneys.

0:42:450:42:48

Now, most of that industry has gone.

0:42:480:42:51

The forges and the factories have largely disappeared,

0:42:510:42:54

and the planners have turned Dudley into a clean, modern town,

0:42:540:42:57

just like any other.

0:42:570:42:59

ROUSING CHORAL MUSIC PLAYS

0:43:010:43:04

I don't want to call my producer a plagiarist,

0:43:130:43:16

but he nicked this piece of music from C4's excellent series,

0:43:160:43:19

A Truly British Coup,

0:43:190:43:21

starring three of the best-known actors on telly today,

0:43:210:43:24

Ray Mac-An'-Ally!

0:43:240:43:26

When Satan stood on Brierley Hill And far around him gazed

0:43:290:43:34

He said, "I never more shall feel At hell's fierce flames amazed."

0:43:340:43:38

LIVELY MUSIC PLAYS

0:43:450:43:48

A cook, like any other artist -

0:44:040:44:07

spring-maker, chain-maker, racing driver, pianist,

0:44:070:44:11

philosopher, painter, artist of any sort, needs inspiration.

0:44:110:44:16

And I need inspiration to create my little dish.

0:44:160:44:21

To paint my own canvas,

0:44:210:44:23

in culinary terms, of what the Black Country, to me, is all about.

0:44:230:44:26

So I thought I'd catch this bus,

0:44:260:44:28

drive around, gaze out of the window,

0:44:280:44:31

and look for the sort of things you'd expect to find

0:44:310:44:34

for an aspiring, young, brilliant cook like myself.

0:44:340:44:37

Things like the MFI Carpet Centre,

0:44:370:44:40

and chimneys, all that sort of stuff.

0:44:400:44:43

It's very hard, isn't it?

0:44:430:44:45

Van Gogh, when he took his donkey and cart around Provence,

0:44:450:44:49

didn't know how lucky he was!

0:44:490:44:52

There are good things about the Black Country,

0:44:520:44:56

like these pork scratchings, which have fascinated my producer.

0:44:560:45:00

I don't know where he got them from.

0:45:000:45:02

Presumably the BBC canteen!

0:45:020:45:04

Cos no self-respecting Black Country person

0:45:040:45:07

would eat these kind of score pratchings!

0:45:070:45:11

But they ARE very good.

0:45:140:45:15

Erm, between a piece of stale bread, they're even better!

0:45:150:45:20

Then there are the other delights.

0:45:200:45:23

Your tube of...

0:45:230:45:25

In poetic and artistic painting terms,

0:45:250:45:28

this is a tube of black paint.

0:45:280:45:31

We call it black pudding, and it's normally fried and cooked,

0:45:310:45:34

but for the purposes of this film,

0:45:340:45:37

owing certain restrictions forced upon us

0:45:370:45:39

by the fact that this bus does not have a kitchen,

0:45:390:45:42

I have to eat it raw. It's very nice raw.

0:45:420:45:45

To go back to the pottery aspect -

0:45:450:45:47

and we are nearly in the Potteries -

0:45:470:45:49

the Black Country does run into Staffordshire,

0:45:490:45:52

where they make pottery -

0:45:520:45:53

we have a hand-raised, individually made,

0:45:530:45:57

tailored, should I say, pork pie,

0:45:570:46:00

which is very, very good indeed.

0:46:000:46:03

The purpose of this is really for me to have a little pint,

0:46:030:46:06

cheer myself up, a relaxation, before I create my masterpiece.

0:46:060:46:11

When, as Bob Dylan says, I paint my masterpiece, I want you to be there.

0:46:110:46:15

So have a look out of the window while I relax and gain inspiration.

0:46:150:46:20

This is really weird, isn't it?

0:46:250:46:28

He said, "Chat up John, the driver.

0:46:280:46:30

"He knows all about Black Country food."

0:46:300:46:33

I hate trying to do interviews, and stuff like that,

0:46:330:46:36

so stay with me, but I've got to ask you some questions,

0:46:360:46:39

just to make him happy. What's your favourite food?

0:46:390:46:43

I like chitterlings.

0:46:430:46:46

Not many people like them but I do.

0:46:460:46:49

What are chitterlings?

0:46:490:46:51

You boil up pigs' innards with a bit of swede,

0:46:510:46:54

put a bit of mustard on, and away you go.

0:46:540:46:57

I mean, this interview, which I'm conducting very badly...

0:46:570:47:02

I haven't got any inspiration.

0:47:020:47:04

Could you, as they say, give us a song?

0:47:040:47:06

I mean, it's a long way to tip a drink down.

0:47:060:47:09

-Well, there is a little song...

-If music BE the food...

0:47:090:47:14

There is a little song we finish off on a night.

0:47:140:47:18

It goes something like this.

0:47:180:47:20

# Oh, pin back your ears

0:47:200:47:22

# And I'll sing you a song of a town that is dear to me heart

0:47:220:47:26

# Where they makes chains and nails

0:47:260:47:29

# And they holds jumble sales

0:47:290:47:31

# And everyone's mad about darts

0:47:310:47:33

# So take me back where the smoke rolls black

0:47:330:47:37

# The Delph Prize Ales flow free

0:47:370:47:40

# Where factory wenches lie over park benches

0:47:400:47:44

# Cradley Heath means home to me. #

0:47:440:47:48

That's a very naughty song. Let's get another verse!

0:47:500:47:53

LIVELY FIDDLE MUSIC PLAYS

0:47:530:47:56

My producer's shortly going on a course on how to choose music for television programmes.

0:48:030:48:08

I wish I'd sent him on one before we made this series.

0:48:080:48:11

For example, this particular piece is called Cowboy Time -

0:48:110:48:15

most appropriate for taking a narrow-boat out to lunch. Yee-ha!

0:48:150:48:19

I've racked my brains to create this dish which somehow reflects the Black Country as I've seen it.

0:48:190:48:26

Quite a difficult task. To make it even more difficult,

0:48:260:48:28

they've put me on a 7ft-wide narrow-boat.

0:48:280:48:31

There's no room here to manoeuvre at all.

0:48:310:48:34

And there's a huge crew of people all behind me.

0:48:340:48:37

I've thought about it all, and I reckoned the secret was beer.

0:48:370:48:41

Black Country beer is terribly good.

0:48:410:48:43

I'm not a beer drinker but up here,

0:48:430:48:46

I've been swinging back a few different kinds of pints

0:48:460:48:48

and enjoying them very much indeed.

0:48:480:48:50

I thought I would cook some beef in some beer with some onions.

0:48:500:48:54

Years ago, the typical barge dish would have been a long pot.

0:48:540:48:58

The bottom would be filled with apples, covered with suet pastry,

0:48:580:49:02

then layers of meat, suet pastry, vegetables, suet pastry.

0:49:020:49:08

They'd pop it all on top of their coal-burning stove all day

0:49:080:49:13

when they trundled up and down the canal.

0:49:130:49:15

When they'd finished working, it was cooked -

0:49:150:49:18

the vegetables, the meat, and the pudding at the bottom.

0:49:180:49:20

I haven't got that kind of... well, experience, really,

0:49:200:49:25

so I'm going to fry some pieces of stewing steak,

0:49:250:49:30

cut in nice little collops, that's a good Midlands word.

0:49:300:49:35

Collops of steak. OK. Get those quite nicely brown.

0:49:350:49:39

And then, now that they are brown, transfer them into this other dish,

0:49:390:49:45

which has got some good onions sizzling away in the bottom.

0:49:450:49:49

There's a delicious smell in this little narrow-boat.

0:49:490:49:52

You mustn't call these barges, by the way.

0:49:520:49:55

Captains of narrow-boats get very upset if you call them barges!

0:49:550:49:59

You pop that in like that.

0:49:590:50:02

Then a drop of excellent mild ale.

0:50:020:50:05

Turn up the gas to maximum.

0:50:050:50:08

A drop of mild ale in there like that.

0:50:080:50:11

Then a little tiny bit of tomato puree.

0:50:110:50:16

Stew that round.

0:50:160:50:18

A few good English herbs - a sprig of parsley, a little bit

0:50:180:50:22

of thyme and a little bit of sage.

0:50:220:50:26

They go in there and bubble away

0:50:260:50:29

for...oh...20 minutes or so.

0:50:290:50:33

When that's reduced, you then add some excellent dark meat stock.

0:50:330:50:39

Then you cover it, let it simmer.

0:50:390:50:42

That will probably take about two hours.

0:50:420:50:45

So you go out, look at the lovely countryside, see the salmon leap,

0:50:450:50:50

the kingfishers darting up and down,

0:50:500:50:52

the fishermen pulling out crayfish and lobsters,

0:50:520:50:54

and the herons flapping, and look at the wonderful sights.

0:50:540:50:58

When you return, fresh from this wonderful experience,

0:50:580:51:02

my dish will be ready.

0:51:020:51:03

# The gas was on in the Institute

0:51:070:51:09

# The flare was up in the gym

0:51:090:51:12

# A man was running a mineral line

0:51:120:51:15

# A lass was singing a hymn

0:51:150:51:18

# When Captain Webb, the Dawley man

0:51:180:51:21

# Captain Webb from Dawley

0:51:210:51:23

# Came swimming along the old canal that carried the bricks to Lawley

0:51:230:51:29

# Swimming along, swimming along Swimming along from Severn

0:51:310:51:36

# And paying a call at Dawley Bank while swimming along to heaven. #

0:51:360:51:42

Mm...another terribly good thing about the Black Country

0:51:470:51:52

is the availability of toffee apples.

0:51:520:51:54

I hope you enjoyed the leaping salmon and the kingfishers.

0:51:540:51:58

While you've been away, I have been very busy.

0:51:580:52:02

Richard, come and have a look.

0:52:020:52:03

I've fried my black pudding and my little beetroots,

0:52:030:52:07

so they're succulent and ready now... Lift up a tiny bit.

0:52:070:52:10

..to pop into my beef,

0:52:100:52:13

which has been simmering in the beer and stock,

0:52:130:52:16

and my thyme, bay leaf, parsley and sage.

0:52:160:52:20

Now, while you were out there, looking at all those things,

0:52:200:52:24

my producer nipped off the barge... sorry, the longboat, narrow-boat,

0:52:240:52:28

for a few seconds, Vikings as we are,

0:52:280:52:31

and nearly bought a Staffordshire terrier.

0:52:310:52:34

He explained what I was cooking and they said, "That sounds good."

0:52:340:52:38

As a matter of fact, I'm very proud of this little dish.

0:52:380:52:40

We now have to finish it off very slightly.

0:52:400:52:44

I have to put the beetroot and the black pudding into the sauce there.

0:52:440:52:49

OK.

0:52:530:52:54

Turn the gas up to maximum for a second so they can absorb

0:52:560:53:00

their individual flavours.

0:53:000:53:02

Witness, my dear Watson, Richard, as I call him normally,

0:53:020:53:05

witness the interesting colours in here.

0:53:050:53:07

Can you see the purple, the beef and the black?

0:53:070:53:10

That is my BLACK Country dish.

0:53:100:53:13

The only way to test anything like this

0:53:130:53:15

is to ask a knowledgeable man from the region to try it.

0:53:150:53:19

How we get out of the sequence

0:53:190:53:21

to get the guy who's driving it,

0:53:210:53:23

the captain, to come and taste it, I'm not sure.

0:53:230:53:26

While you think how to do that,

0:53:260:53:27

I am going to tip this into my lovely white dish.

0:53:270:53:31

Cos I always like food to be the star of the whole thing.

0:53:310:53:35

Pop it into my dish like that.

0:53:350:53:38

A delightful arrangement of colours ...and flavours.

0:53:380:53:43

A few chives on the top.

0:53:440:53:46

And that, I think, sort of sums it up.

0:53:500:53:53

Beef simmered in beer,

0:53:530:53:55

beetroot, that kind of thing which grows out of lovely sooty black oil,

0:53:550:53:59

and the black pudding.

0:53:590:54:02

Before you reach for your pens, of course I meant black soil, not oil.

0:54:020:54:06

But I do get carried away by it all!

0:54:060:54:09

Great stuff, as ever, there from Keith.

0:54:130:54:15

Now, as always on Saturday Kitchen Best Bites,

0:54:150:54:18

we're bringing you some of the best moments from Saturday Kitchens past.

0:54:180:54:21

Coming up, Michael Caines battles it out with

0:54:210:54:24

Sam Clark in the omelette challenge, then it's over to Kuba Winkowski,

0:54:240:54:27

who's going wild for boar.

0:54:270:54:29

He wraps the wild boar loin in boar sausage meat, mushrooms and lardons,

0:54:290:54:33

and then serves it with poached quince and a sour winter slaw.

0:54:330:54:37

And Sarah Millican faces her food heaven or her food hell.

0:54:370:54:40

Did she get her food heaven -

0:54:400:54:41

passion fruit delice with tuiles - or her food hell -

0:54:410:54:44

spice-fried beef ribs with sticky chilli chicken and egg-fried rice?

0:54:440:54:47

You're going to have to keep watching to the end of the show to find out.

0:54:470:54:51

But now it's time for Mark Sergeant,

0:54:510:54:52

who is making a proper comforting chicken dish.

0:54:520:54:55

-Mark.

-Lovely to be here, James.

-Great to have you on.

0:54:550:54:58

I'm chuffed to bits with this. What are we doing?

0:54:580:55:00

We're doing a really nice chicken dish,

0:55:000:55:02

using a really good English chicken, like we said earlier. Bred in Essex.

0:55:020:55:05

It's called, a little bit of a quirky name, Label Anglais,

0:55:050:55:07

and it's basically like a sort of breed like the Poulet de Bresse,

0:55:070:55:11

-the famous French chicken.

-Poulet de Bresse, the big white one?

0:55:110:55:15

-Yeah, it's like royalty in France.

-Exactly.

0:55:150:55:17

So this is a really fantastic one.

0:55:170:55:19

We'd been down to the farm, we've seen it roaming wild.

0:55:190:55:21

-It's an absolutely fantastic product.

-OK.

0:55:210:55:24

We're going to make that with a Jerusalem artichoke risotto.

0:55:240:55:27

-OK.

-Using artichokes.

0:55:270:55:28

Do you know, most people peel and then put them in lemon water,

0:55:280:55:32

and you get this anaemic, pasty, acidy-flavoured stuff.

0:55:320:55:35

We're just going to slice them very finely, with the skins on,

0:55:350:55:38

a really lovely, earthy flavour.

0:55:380:55:40

And we're going to finish that off with some really nice roasted

0:55:400:55:43

root vegetables, some small chantenay carrots and some turnips,

0:55:430:55:47

-glazed with some honey.

-We'll get on those in a minute.

0:55:470:55:50

What are we doing over here?

0:55:500:55:51

First of all, take these chicken legs off.

0:55:510:55:53

We're going to poach the chicken first.

0:55:530:55:55

This is an unusual way of preparing chicken

0:55:550:55:57

what people wouldn't often do at home, but a great way of doing it.

0:55:570:56:00

A really good way. The best thing is, you can do it the day before,

0:56:000:56:03

leave it in your fridge overnight and let it go cold.

0:56:030:56:05

When it is cold, it's easier to take the breasts off anyway.

0:56:050:56:08

And while you're doing it, you're actually making your own

0:56:080:56:11

chicken stock at the same time, which is fantastic.

0:56:110:56:14

The legs we can save for anything, really.

0:56:140:56:17

Cooking them slowly, roasting them or taking the meat down

0:56:170:56:20

and making a terrine, or something like that.

0:56:200:56:23

So what you have got is just the breasts there,

0:56:230:56:25

and we've got the legs and thighs here.

0:56:250:56:27

We'll put garlic, seasoning, thyme, black pepper, and it's very simple.

0:56:270:56:31

You just have some simmering chicken stock, pop that in there.

0:56:310:56:35

-That will basically simmer there now for about 20, 25 minutes.

-OK.

0:56:350:56:39

I'll lose that.

0:56:390:56:40

On TV, we can't wait that long. Just wash my hands quickly.

0:56:400:56:43

So, that sits in there 20, 25 minutes.

0:56:430:56:45

-Allow it to cool down or you take it out?

-Allow it to cool down

0:56:450:56:48

-inside the stock so it maintains all that moisture.

-Yeah.

0:56:480:56:51

And then you get this afterwards. Nice and firm but not overcooked.

0:56:510:56:54

You'll see inside, it's really nice and moist.

0:56:540:56:56

I'll just take one breast off for now.

0:56:560:56:58

-Is this what you do at Claridge's? This type of thing?

-Absolutely.

0:56:580:57:01

It's just a really, really nice way

0:57:010:57:04

of just getting the moisture into the breast.

0:57:040:57:06

With all the herbs and all the stock,

0:57:060:57:09

you get all the flavour in there. I'll just take that one off there.

0:57:090:57:11

-OK.

-Take the wing bone off.

0:57:110:57:13

If people couldn't find this chicken, I mean,

0:57:140:57:17

-it's local to Essex...

-They are quite readily available but,

0:57:170:57:20

if not, just a really, really good-quality chicken.

0:57:200:57:23

Don't skimp on the ingredients for that. Just something really nice,

0:57:230:57:26

like corn fed, free-range. Right, oil in the pan.

0:57:260:57:30

We want to get a really nice colour on this.

0:57:300:57:33

Because we've poached the chicken first, also, what that does,

0:57:330:57:36

it renders down the fat, so you've got a nice, healthy chicken.

0:57:360:57:39

We know you from Gordon Ramsay, but before then,

0:57:390:57:42

you were Chef of the Year, Young Chef of the Year, in '96?

0:57:420:57:45

'96, Young Chef of the Year.

0:57:450:57:47

-And then National Chef of the Year in...

-In 2002, yes.

0:57:470:57:50

So let's hope I don't go down today or I'll look like a right wally.

0:57:500:57:53

A busy man. So, we've got our artichokes in there.

0:57:530:57:56

Which have been very finely sliced, James.

0:57:560:57:58

-Sweated down in butter, so they're cooked nearly all the way.

-Yeah.

0:57:580:58:01

Then a little chicken stock, bring that down, to reduce it.

0:58:010:58:03

Add a touch of cream, and if you can just blitz that for me,

0:58:030:58:06

-and make a nice rustic puree.

-This is going to be for our risotto?

0:58:060:58:09

That's for the risotto, yeah, which I am going to get on now.

0:58:090:58:12

The risotto rice, what I've done, we've actually parboiled this.

0:58:120:58:15

So we put it into some stock, brought it up to the boil,

0:58:150:58:18

and basically what you're doing is blanching it

0:58:180:58:21

and taking a lot of the starch out of that

0:58:210:58:24

so it makes it a lighter stock. A lighter risotto.

0:58:240:58:27

-Right.

-Also, you are cutting down the cooking time.

0:58:270:58:31

In the restaurant, you haven't got 25, 30 minutes

0:58:310:58:34

to actually make it from scratch.

0:58:340:58:36

So, it is a really, really good way of doing it.

0:58:360:58:39

-So, chicken stock goes in. A touch more rice.

-Right, OK.

0:58:390:58:42

We have got the risotto rice now.

0:58:420:58:44

You can see the colour on the chicken breast there.

0:58:440:58:49

It's really nice.

0:58:490:58:50

It colours instantly as well, and you've got no fat underneath...

0:58:500:58:53

underneath that skin, so it goes really, really crispy.

0:58:530:58:56

All you're doing is actually heating it up.

0:58:560:58:59

So a little bit of butter in there. A few sprigs of thyme.

0:58:590:59:03

Just take that off and just leave that to rest there,

0:59:030:59:07

-so the butter all absorbs into the chicken.

-Lovely.

0:59:070:59:10

-I'll tip that into there for you.

-OK.

0:59:100:59:11

-We have got our risotto there now.

-He is off like the clappers.

0:59:110:59:14

All my boys in the kitchen are watching me now.

0:59:140:59:17

-They're going to see me...

-And your mother, don't forget.

-And my mum.

0:59:170:59:20

-Your mother texted.

-Hello, Mum.

-Hello, Mother.

0:59:200:59:22

Hello, Dog!

0:59:220:59:24

Hello, Canary!

0:59:240:59:25

Even the goldfish...

0:59:250:59:28

What we are going to do...

0:59:280:59:29

They have also been, again, the same situation -

0:59:290:59:32

brought up to the boil, cooked.

0:59:320:59:33

Again, they can be done the day before.

0:59:330:59:35

It's all about organisation.

0:59:350:59:37

No, you're on about these carrots, these chantenay carrots.

0:59:370:59:40

-They are fantastic. They just taste like carrots.

-How carrots should be.

0:59:400:59:43

-Or used to be.

-Like when you picked them out the garden and washed them in the water butt.

0:59:430:59:47

I have added a spoonful of Jerusalem artichoke puree to that now.

0:59:470:59:50

So, the rice is just starting to cook.

0:59:500:59:52

Puree has gone in there.

0:59:520:59:54

What we are going to do is finish this...

0:59:540:59:56

-Right, we've got the risotto here.

-Yeah.

0:59:560:59:58

-This is the artichoke puree that is going in there?

-Yeah.

0:59:581:00:01

A spoonful of that has already gone in. It is very rustic.

1:00:011:00:04

Put that in there, and it gives it a really lovely, earthy flavour.

1:00:041:00:08

Right, OK. What do you want me to do?

1:00:081:00:10

Just roast those off, get some colour,

1:00:101:00:12

with a little bit of crushed garlic and a sprig of rosemary.

1:00:121:00:15

Garlic and a sprig of rosemary? All right.

1:00:151:00:17

This is a great way to do them for Christmas,

1:00:171:00:19

because you can easily flash them through the pan.

1:00:191:00:22

Yeah, day before.

1:00:221:00:24

You can get all this done the day before, have it in your fridge,

1:00:241:00:27

and it's just a case of bringing everything together.

1:00:271:00:29

It's just a fantastically organised way of doing it, really.

1:00:291:00:32

So, I put some Parmesan in there.

1:00:321:00:34

Because there is no sauce with this, you want the risotto to be

1:00:341:00:37

really quite light and quite runny, so it just relaxes onto the plate.

1:00:371:00:40

We'll finish that off with a few knobs of butter,

1:00:401:00:43

a touch of salt, obviously.

1:00:431:00:44

Once you've got some colour on those, James,

1:00:441:00:47

a little bit of butter in there as well.

1:00:471:00:49

-I'm just going to add some honey to that.

-Yeah.

1:00:491:00:51

-Then deglaze it with a little bit of sherry vinegar.

-I'll do that.

1:00:511:00:54

It's a really nice sweet and sour flavour.

1:00:541:00:56

It is quite an unusual combination, sherry vinegar with roasted veg.

1:00:561:00:59

Exactly, but just a touch, to give a bit of sharpness to it,

1:00:591:01:02

because this is very rich,

1:01:021:01:03

but obviously you are using honey, which is very sweet.

1:01:031:01:06

-I will put that in. So which goes in first, the vinegar?

-Honey first.

1:01:061:01:10

Gets a really nice colour on there.

1:01:101:01:13

-And then just deglaze it with the vinegar.

-There you go.

-Fantastic.

1:01:131:01:16

Right, I'm going to chop some chives.

1:01:161:01:19

I'm going to finish this risotto off with some chives.

1:01:191:01:22

Again, you've got that slight oniony flavour to it.

1:01:221:01:25

Let's not forget, we've got butter in there, Parmesan, stock - it is

1:01:271:01:30

really quite rich, so you do want something to offset that.

1:01:301:01:34

-There you go.

-Thank you.

1:01:351:01:37

-It looks lovely.

-So, you have got that really relaxed texture to that.

1:01:371:01:41

-It's not too firm.

-The chicken looks lovely and moist.

1:01:411:01:44

Great colour on the chicken.

1:01:441:01:46

Serve up when you're ready.

1:01:461:01:48

So, if you can just prep those pea shoots for me.

1:01:491:01:52

These little pea shoots are quite trendy now, aren't they?

1:01:521:01:55

They're fashionable, but not for the wrong reasons.

1:01:551:01:58

They actually taste nice.

1:01:581:01:59

We've gone from putting on silly little sprigs of chervil to

1:01:591:02:03

actually putting pea shoots on, and they taste absolutely delicious.

1:02:031:02:06

If you are a keen gardener at home, these are fantastic.

1:02:061:02:10

Just take the little curly shoots off the pea plant

1:02:101:02:13

and just put them in salads. They taste delicious. Really, really good.

1:02:131:02:17

-Everything in there, James?

-No, just not that one.

-Perfect.

1:02:171:02:20

There you go.

1:02:201:02:22

Just a fantastic glaze in there.

1:02:241:02:26

-I have to say, it just looks amazing.

-So simple as well, James.

1:02:271:02:31

That is all preparation working.

1:02:311:02:33

Something like this, it's taken eight-and-a-half minutes.

1:02:331:02:36

I'm probably running over.

1:02:361:02:37

But it's taken a little while just to put it together.

1:02:371:02:40

Just finish that off with the pea shoots...on top.

1:02:401:02:43

Nicely, like that.

1:02:431:02:45

You have got a little bit of juice in there, mate.

1:02:451:02:48

-Just dribble that around.

-It looks amazing.

1:02:481:02:51

There you go. A little drizzle of olive oil.

1:02:521:02:56

What is that, again?

1:02:561:02:58

Label Anglais chicken, OK,

1:02:581:03:00

honey and sherry roasted root vegetables

1:03:001:03:02

-with a Jerusalem artichoke risotto.

-You're not bad at this.

-Tasty.

1:03:021:03:06

-Right, follow me.

-Yes.

1:03:111:03:12

Look at this. Look at them all waiting for this one.

1:03:121:03:15

-There you go.

-I am so excited about this.

1:03:151:03:18

-This has got all my favourite ingredients in.

-Has it?

1:03:181:03:21

Rice, I just love rice. That's a great tip about the risotto,

1:03:211:03:24

about parboiling rice first,

1:03:241:03:26

because it takes so long to make risotto.

1:03:261:03:28

-And busy women and busy men...

-Also, it takes the starch out.

1:03:281:03:31

-You did that with the rosti, didn't you?

-Exactly, yes.

1:03:311:03:34

It's just a perfect way of doing it.

1:03:341:03:36

You have it in your fridge, then you can just knock one up.

1:03:361:03:38

And these vegetables look amazing.

1:03:381:03:40

Another thing about the chicken, Christmas is just around the corner,

1:03:401:03:44

-this would be great as an alternative to turkey.

-Perfect.

-Ohh!

1:03:441:03:47

-A really good roast chicken. Proper roast chicken.

-Exactly.

1:03:471:03:49

And it is a healthy way of doing it as well,

1:03:491:03:52

because you've rendered all the fat down by poaching it first.

1:03:521:03:54

And you've got all the fantastic flavour from the herbs

1:03:541:03:57

and garlic, and it's all moist.

1:03:571:03:59

-Lovely.

-It doesn't dry out.

-This is fantastic.

1:03:591:04:01

-You're not going to get a look-in.

-Hmm.

1:04:021:04:06

A great dish from Mark there,

1:04:101:04:12

and a top tip on how to prepare a chicken.

1:04:121:04:14

Right now, it's Omelette Challenge time,

1:04:141:04:16

with Michael Caines taking on newcomer Sam Clark.

1:04:161:04:19

All the chefs that come on to the show battle it out against

1:04:191:04:22

the clock and each other to test how fast they can make

1:04:221:04:24

a straightforward - well, it seems straightforward - three-egg omelette.

1:04:241:04:27

-Now, Michael.

-Yes.

1:04:271:04:29

You are just seven seconds off the top of our leaderboard.

1:04:291:04:33

That was probably a good day.

1:04:331:04:35

Do you think you can do any better?

1:04:351:04:37

-I'll try.

-Quite a respectable time, 27 seconds, pretty good.

1:04:371:04:40

-I can live with that.

-Sam? Have you been practising?

1:04:401:04:44

I haven't been practising. I thought I'd leave it to fate.

1:04:441:04:46

Pick someone on the boar that you want to beat.

1:04:461:04:49

I used to work with Theo Randall at the River Cafe so...

1:04:491:04:51

-Theo here?

-Yeah. He's there.

-Oh!

1:04:511:04:53

-33 seconds.

-Ohhh!

1:04:531:04:55

Pretty tough chef.

1:04:551:04:56

Remember, you can choose what you like from the ingredients in front of you.

1:04:561:04:59

I will taste them to make sure they are an omelette

1:04:591:05:01

and not scrambled eggs. The time starts as soon as I say.

1:05:011:05:04

Stops as soon as the omelette hits the plate.

1:05:041:05:06

There you go, mate, you've got butter, cream, milk, cheese.

1:05:061:05:08

Seasoned and cooked please, Michael.

1:05:081:05:10

-Thank you, mate.

-Are you ready?

1:05:121:05:14

Three, two, one, go.

1:05:141:05:16

Come on, boys!

1:05:161:05:18

Come on!

1:05:191:05:21

Pretty quick. Pretty quick.

1:05:211:05:22

I love this.

1:05:251:05:27

LAUGHTER

1:05:271:05:29

This is it, this is where it all starts to happen.

1:05:291:05:32

Come on!

1:05:331:05:34

Has he been practising?

1:05:341:05:36

No, by the looks of this thing.

1:05:361:05:38

That's a bit of a shell there.

1:05:381:05:41

Don't want any shell.

1:05:411:05:43

-He's nearly getting there.

-Oh, my goodness.

1:05:431:05:46

We've got more of a fried egg there.

1:05:461:05:48

He's made it!

1:05:481:05:49

GONG!

1:05:491:05:51

-Oh, my goodness.

-Well, Sam,

1:05:511:05:54

-there you go.

-So much for nonstick.

1:05:541:05:56

-Don't blame the pan.

-Woohoo!

1:05:561:05:59

If you want omelette in Sam's restaurant tonight, there you go.

1:05:591:06:02

GONG!

1:06:021:06:03

Right. I get to taste this.

1:06:041:06:06

Now, that's a two-egg omelette.

1:06:061:06:10

We've got the remainder of it in here.

1:06:101:06:12

What are you like?

1:06:121:06:14

Right...

1:06:141:06:15

Look at this.

1:06:151:06:17

What a laugh.

1:06:171:06:19

-Don't be cruel, that is going to taste delicious.

-It is.

1:06:191:06:23

LAUGHTER

1:06:231:06:25

I always think the burnt bits add to it, don't you?

1:06:251:06:28

Cor, you're brave!

1:06:281:06:30

It's all right. What do you mean I'm brave? Look at this.

1:06:301:06:35

-Nice, that's good.

-It's nice, yeah.

1:06:351:06:38

I wonder what the Michelin inspector would say though.

1:06:401:06:42

-I'll let you both in.

-Phew!

-Sam...

1:06:461:06:49

You wanted to beat Theo Randall.

1:06:521:06:55

Oh, my goodness.

1:06:571:06:59

-You didn't beat Theo.

-Ohhh!

1:06:591:07:02

In fact, you didn't get on that board.

1:07:031:07:07

You did it in 44 seconds.

1:07:071:07:09

-That's good.

-Which is just below one of your ex-bosses.

-Yay!

1:07:091:07:15

-Rose, there. Michael.

-Right.

1:07:171:07:19

-Did you beat 27 seconds?

-I don't think I did.

1:07:191:07:24

No, you didn't. 33 seconds.

1:07:281:07:31

Well done, Sam, a respectable time for your first attempt.

1:07:361:07:40

Now Kuba Winkowski is here next

1:07:401:07:42

and he is serving up an indulgent winter treat.

1:07:421:07:44

-Thank you.

-It is, of course, Kuba Winkowski.

1:07:441:07:46

-Great to have you on the show, Kuba.

-Thank you.

1:07:461:07:49

What are you going to make?

1:07:491:07:50

We've got a selection of quite unusual ingredients here

1:07:501:07:52

but a lot of this you make yourself?

1:07:521:07:54

Yes, it is wild boar today which is from the Forest of Dean.

1:07:541:07:59

-Great, great discovery of this year.

-Yeah.

1:07:591:08:02

It's completely 100% wild beast which we get the whole carcasses of.

1:08:021:08:06

So we are going to serve it with some quince and bits and pieces.

1:08:061:08:09

I'm going to crack on with this mixture over here.

1:08:091:08:11

-And mushrooms. I am going to start on the boar.

-Yeah.

1:08:111:08:14

-I am going to start with the stuffing for the sausage meat.

-OK.

1:08:141:08:18

-To go around the loin. So we have some lovely smoked lardon.

-Yeah.

1:08:181:08:23

Which I am going to melt down

1:08:231:08:25

and use instead of butter to fry our mushrooms...

1:08:251:08:29

-Instead of butter, we just use the fat from the animal?

-Yes.

1:08:291:08:33

Pure fat, lovely. Nicely smoked. A little hint of smokiness to it.

1:08:331:08:37

OK.

1:08:371:08:40

So we're going to get those first

1:08:401:08:41

-because they need to cool down before you mix them with sausage meat.

-Yeah.

1:08:411:08:46

The sausages from wild boar has some marjoram in it,

1:08:461:08:51

-quince, quince liqueur, which is my secret ingredient here.

-Yeah.

1:08:511:08:55

All this can be replicated easily with pork loin and apple

1:08:571:09:01

and sage sausages for example or look online for wild boar

1:09:011:09:05

-because that's possible as well to get.

-Yeah.

1:09:051:09:09

Tell everybody about the pub itself. It's a fantastic...

1:09:091:09:12

It's been there for several years now but we took a little

1:09:121:09:15

detour into this beautiful little village.

1:09:151:09:17

Tell us about it.

1:09:171:09:19

Yeah, it's a tiny, tiny village, Nether Westcote,

1:09:191:09:22

between Burford and Stow.

1:09:221:09:23

Erm, and the pub is situated on the top of the hill

1:09:231:09:26

so you can see the amazing view on the valley,

1:09:261:09:29

so rolling hills of Cotswolds,

1:09:291:09:31

especially beautiful in the summer.

1:09:311:09:33

Or winter as well. We've got four bedrooms with a view to enjoy.

1:09:331:09:40

Erm, and, yeah, lovely restaurant with lots of lovely food.

1:09:401:09:46

You've been there since... Before that you were at Le Manoir,

1:09:461:09:51

-weren't you?

-Yes, I was.

1:09:511:09:52

-With the great Raymond Blanc.

-Yes.

1:09:521:09:55

What got you started into cooking in the first place?

1:09:551:09:58

Right, should I say this or not?

1:09:581:10:00

It's your first time on the show, so...

1:10:001:10:03

Let's say, I always like to eat, as you can see,

1:10:031:10:07

and my mum wasn't that skilful or adventurous, let's say.

1:10:071:10:10

She was happy to do one sort of meal for three or four days for example.

1:10:101:10:14

Yeah.

1:10:141:10:15

Which, I didn't like that so, sort of spiced it up a bit

1:10:151:10:19

I started to cook, basically. That's how it started.

1:10:191:10:24

But you went to college, bits and pieces?

1:10:241:10:27

Yeah, I did my financial management back in Poland

1:10:271:10:30

and then I sort of felt it wasn't what I wanted to do,

1:10:301:10:34

that's not my type of, sort of job.

1:10:341:10:37

Came to England and found a college which I didn't know existed, to be

1:10:371:10:41

honest, and enrolled in the course when I was 24.

1:10:411:10:44

-You started quite late on in life?

-Yeah, yeah. 24.

1:10:441:10:48

-24 years old, most of them start...

-27, my first job was Le Manoir.

1:10:481:10:52

-So, yeah, it's not...

-So we're just going to break this out.

1:10:521:10:55

This is for the stuff you've got there?

1:10:551:10:56

Yes, it's like a wild mushroom with lardon which we're going to

1:10:561:10:59

mix with the sausage meat.

1:10:591:11:02

I've got the mixture for the quince over here

1:11:021:11:04

which is vanilla, bay leaf, star anise, juniper, cinnamon,

1:11:041:11:08

some sugar in there and some vinegar.

1:11:081:11:10

Bring this to the boil, and just cook.

1:11:101:11:13

Basically mulled wine with quince in it, realistically.

1:11:131:11:17

-Orange and lemon in there as well.

-Yeah. So it is keeping it festive.

1:11:171:11:20

It's a lovely, lovely base for the quince.

1:11:221:11:24

But you have been at the restaurant now since it opened

1:11:241:11:27

but, well, five or six years now?

1:11:271:11:30

Yeah. I'm living it since 2012, so four years as head chef.

1:11:301:11:33

You're just starting...

1:11:331:11:34

It sounds like you're just starting to bed it in, really,

1:11:341:11:38

-getting the food you want?

-Yes, it is...

-Is that right?

1:11:381:11:41

Obviously because, as you said, I started a bit late, it takes years

1:11:411:11:45

to sort of get yourself to know what you want to do and what you enjoy

1:11:451:11:48

so obviously it was a bit of trial and error for a while but now,

1:11:481:11:53

I sort of think we are getting there.

1:11:531:11:56

I am sure I've got a big love of game in general

1:11:561:11:59

because we have got plenty of it...

1:11:591:12:02

So game, this time of the year, is my speciality.

1:12:021:12:09

That's what I want to focus on and the rest is a bit of everything.

1:12:091:12:14

We are all fairly international over there

1:12:141:12:18

so, it's a bit of everything, to be honest.

1:12:181:12:21

Tell us about the boar. What makes this so special?

1:12:211:12:24

The boar festival is 100% wild so it's not,

1:12:241:12:28

that's what makes it special, I think.

1:12:281:12:31

It's from the Forest of Dean. The boar itself is quite young.

1:12:311:12:34

-They are around 30 kilos. It's like a 20 kilos carcass.

-Yeah.

1:12:341:12:38

It's almost like a suckling boar,

1:12:381:12:40

which makes it lovely and tender and most of all the flavour of it is not

1:12:401:12:44

too offensive, too strong and gamey.

1:12:441:12:47

Realistically it's like a very tasty, lean and healthy pork.

1:12:471:12:51

But you get the entire carcass, don't you?

1:12:511:12:53

Yeah, we get an entire carcass.

1:12:531:12:55

What I am doing now, I'm going to roll the loin

1:12:551:12:58

because loin is very lean, so to protect it

1:12:581:13:01

I'm going to roll the sausage meat.

1:13:011:13:04

Yeah, whole carcasses and then we use it all,

1:13:061:13:09

we use it for Sunday roast

1:13:091:13:11

and then we do a sort of additional cut,

1:13:111:13:15

trying to do all the cuts...

1:13:151:13:18

-..on the one plate.

-How many chefs have you got in your kitchen, then?

1:13:191:13:24

-When we're lucky it's around seven.

-When you're...?!

1:13:241:13:29

Seven plus. Yes, normally six. Seven is ideal,

1:13:291:13:32

plus two kitchen porters which you

1:13:321:13:35

cannot undermine. Their job is the most important in the kitchen.

1:13:351:13:38

-Absolutely.

-I was talking to Theo before.

1:13:381:13:41

We've got a Sardinian guy called Piero,

1:13:411:13:43

who does all the tortellinis and raviolis

1:13:431:13:45

and he absolutely loves it, so...

1:13:451:13:47

So what have you done here?

1:13:471:13:49

Just explain what you have done here.

1:13:491:13:51

So the loin, the sausage meat, rolled around the loin.

1:13:511:13:54

Just quickly in clingfilm to shape it.

1:13:541:13:57

-If you do that beforehand, you can put in the fridge to set it up.

-Yeah.

1:13:571:14:03

-That will help it to keep the lovely round shape.

-WHIZZING

1:14:031:14:06

I'm just going to make a lot of noise,

1:14:061:14:08

just for around 10 seconds. Get this thing done.

1:14:081:14:10

Then we've got the pork caul,

1:14:101:14:13

the pork caul, which is the stomach lining, basically.

1:14:131:14:18

Doesn't sound very appealing, but that is going to completely

1:14:181:14:21

disappear while we are cooking the boar.

1:14:211:14:25

You use this a lot as well, don't you, Theo?

1:14:251:14:28

Well, not just wild boar but this, pig's caul?

1:14:281:14:31

Yeah, yeah, it's brilliant for wrapping the meat,

1:14:311:14:34

particularly loin, when they don't have that much natural fat

1:14:341:14:38

so use it for things like pork loin and venison.

1:14:381:14:41

It's... Wild boar, it's funny,

1:14:411:14:44

it's hard to get really good wild boar, I find.

1:14:441:14:47

You are using things like shoulders to make a ragout or something,

1:14:471:14:51

so I'm really interested in tasting this.

1:14:511:14:53

I use the stomach lining to wrap my albums.

1:14:531:14:57

-Then it disappears.

-Exactly!

1:14:571:14:59

That would be controversial for sure!

1:15:001:15:03

-That could be really good album cover, couldn't it?

-Yeah.

1:15:031:15:06

-A pan for this.

-What do you want with that? A plate?

1:15:061:15:11

-There you go.

-Where's the winter slaw?

1:15:111:15:14

You've sliced all the...?

1:15:141:15:15

-I've got it out, it's all over there.

-Perfect.

1:15:151:15:19

Where's the fresh one? It's in the fridge. There you go.

1:15:191:15:22

So how long would you leave this slaw for that I've made?

1:15:221:15:25

So basically you bruise all the vegetables so the water is

1:15:251:15:28

-released with salt only.

-Yep.

1:15:281:15:31

You leave it in a jar at room temperature,

1:15:311:15:33

-three days I would say is minimum.

-Yeah.

-Up to a week.

1:15:331:15:37

Depends how sour you want it.

1:15:371:15:41

Then you can put it in the larder or the fridge for months

1:15:411:15:44

so it's a sort of a ready-made condiment.

1:15:441:15:48

So what you're doing now,

1:15:481:15:52

-would you leave it in the fridge to firm up or not?

-Ideally, yes.

1:15:521:15:54

All that can be done beforehand.

1:15:541:15:57

We just want to seal it to get the caul nice and tight.

1:15:571:16:01

We are going to put that in the oven,

1:16:011:16:05

around 10, 14 minutes. Medium.

1:16:051:16:09

No more than medium for the boar.

1:16:091:16:12

As a restaurant and pub, you have just started to win a fair

1:16:121:16:14

collection of awards recently, just started to come through.

1:16:141:16:17

-On Wednesday as well.

-On Wednesday you won again?

1:16:171:16:20

We're going to Brighton, third time in a row we won gold,

1:16:201:16:24

in Tourist Pub of the Year, so that was great.

1:16:241:16:27

What is still amazing about this job

1:16:271:16:29

is you find little hidden gems, little secrets.

1:16:291:16:32

I didn't actually say this in rehearsals but it was...

1:16:321:16:35

Don't mean to offend all the chefs

1:16:351:16:36

that've been on Saturday Kitchen last year,

1:16:361:16:38

but it was the best plates of food I've ever tasted this year.

1:16:381:16:43

And you don't have a Michelin star,

1:16:431:16:45

which I couldn't understand.

1:16:451:16:47

I can't really answer that question.

1:16:471:16:49

I am very humble, now I can work.

1:16:491:16:51

-You're going the same colour as that now, aren't you?

-Yes.

1:16:511:16:55

It was genuinely fantastic.

1:16:551:16:56

I was so impressed, I actually took Pierre Koffmann

1:16:561:16:59

and he couldn't believe it, as well.

1:16:591:17:00

It was just, the stuff that was coming out of the kitchen was

1:17:001:17:03

just incredible.

1:17:031:17:04

-Right, are we doing with the slaw?

-I had to say that!

1:17:041:17:07

-Amazing new season olive oil.

-Yep.

-Which I'm going to use...

1:17:071:17:11

You are going to mix some of this olive oil, are you?

1:17:111:17:13

Just a bit of olive oil just to bring it to life,

1:17:131:17:17

bit of herbs, salt, sugar, just a little...

1:17:171:17:21

So all you have is

1:17:211:17:23

a little slaw, it's perfect, it can be made in advance, keep in the jar.

1:17:231:17:28

Always ready to go.

1:17:281:17:30

Ready when you are.

1:17:301:17:32

It's erm... What is good about this stuff is it is full of vitamin C.

1:17:321:17:36

Before, in eastern Europe, before citrus fruit was available,

1:17:361:17:39

that was your source of...

1:17:391:17:41

-This isn't like kimchi, is it?

-No, no.

1:17:411:17:44

-It's not pickled.

-It is water and salt and veg.

1:17:441:17:47

So quince puree on the bottom

1:17:471:17:49

and I will dish up some of this lovely sauerkraut.

1:17:491:17:56

-It's basically sauerkraut but jazzed up.

-Yeah.

1:17:561:18:00

We've got two, one should be enough.

1:18:001:18:05

Just top and tail it.

1:18:051:18:07

One there as well.

1:18:071:18:08

So all I've done with the other bits of quince is cook it,

1:18:091:18:12

just in the pan with the huge bit of cep there.

1:18:121:18:15

-A decent portion. Shall we go for a big one?

-Yeah.

1:18:151:18:18

Perfect. The ceps are incredible actually.

1:18:181:18:22

They exceeded my expectations.

1:18:231:18:25

-And you want a little bit of that, to go with it?

-Do we?

1:18:251:18:29

You did it in re... Did it earlier.

1:18:291:18:30

-New season olive, Perfect.

-Give us the name of this dish then?

1:18:301:18:34

So you have got wild boar from the Forest of Dean with

1:18:341:18:38

sour winter slaw, amazing massive cep and poached quince.

1:18:381:18:42

-Watch this man. He's going to be a genius. There you go.

-Thank you.

1:18:421:18:45

You heard it here, Kuba.

1:18:511:18:52

There we go. Right, you get to dive into this. It looks amazing.

1:18:521:18:56

It tastes fantastic. Over here, Kuba.

1:18:561:18:57

-Dive in.

-That's yours.

-Dive in.

1:18:571:18:59

It's interesting with this, it is on the outside, is the stuffing,

1:18:591:19:01

-you would normally put it on the inside.

-Yeah.

1:19:011:19:04

Look how juicy that loin is. It's just... Yeah.

1:19:041:19:07

I think that is the whole purpose of it because they are so young.

1:19:071:19:10

By wrapping the fat all around it, you just keep it all...

1:19:101:19:14

It's like so you do sole bake, you do...

1:19:141:19:17

-But it's not as strong as you would normally think?

-No.

1:19:171:19:20

-But young boar, that's why, I think.

-Happy with that?

1:19:201:19:23

It's delicious. So good.

1:19:231:19:24

You are a genius.

1:19:241:19:26

High praise all round there for Kuba's brilliant boar.

1:19:301:19:33

Now, when Sarah Millican came to face her food heaven or food hell,

1:19:331:19:37

she would perform perfect stand up for passion fruit,

1:19:371:19:40

but there would be no rib-tickling jokes for ribs,

1:19:401:19:43

so let's see what she got. It's time to find out

1:19:431:19:45

whether Sarah will be facing food heaven or food hell.

1:19:451:19:48

-You are looking nervous. We walked away.

-I know, I'm nervous.

1:19:481:19:51

So food heaven could be passion fruit.

1:19:511:19:53

We've got masses of passion fruit here for a nice little delice.

1:19:531:19:55

I say little, it's quite big.

1:19:551:19:57

With little tuiles biscuits around the edge.

1:19:571:19:59

The food hell would be this pile of meat on ribs, really.

1:19:591:20:02

We've got the chicken ribs and the beef ribs here,

1:20:021:20:05

spicy Chinese style, egg fried rice.

1:20:051:20:07

What do you think these lot have decided?

1:20:071:20:09

-It was 3-0 to everybody at home.

-I don't know.

1:20:091:20:12

They look like lovely women, though, and lovely men.

1:20:121:20:14

-You look like lovely people so let's...fingers crossed.

-It is.

1:20:141:20:17

-Have they already decided?

-It is, it's 4-0 to them lot as well so

1:20:171:20:20

it's 7-0. You've got passion fruit.

1:20:201:20:22

-No, really?

-Yes, exactly!

-Is that like a first?

1:20:221:20:24

-It's like a Bolton Wanderers football score.

-Absolutely.

1:20:241:20:28

Right.

1:20:281:20:29

Right, what we are going to do is take our eggs over here -

1:20:291:20:32

if you can do me three egg yolks, three egg whites. There we go.

1:20:321:20:36

We are going to make our custard.

1:20:361:20:37

So the custard for this is passion fruit which we've got in there.

1:20:371:20:40

The egg whites I need in the machine, please.

1:20:401:20:43

There we go, the egg whites are for a little Italian meringue.

1:20:431:20:46

We've got some vanilla in here.

1:20:461:20:49

Nigel is making our little tuiles.

1:20:491:20:52

We've got a template here which I made out of an ice cream tub...

1:20:521:20:54

Then you're going to make these little sort of biscuits which go

1:20:541:20:57

round our cake at the end of it.

1:20:571:20:58

So, vanilla has gone in there.

1:20:581:21:00

We've got some syrup in there.

1:21:001:21:02

And we've got some sugar in there.

1:21:021:21:04

Here we go. You have got the egg whites.

1:21:041:21:07

-They are on their way.

-The egg yolks are for this custard.

1:21:071:21:09

The egg whites are for an Italian meringue.

1:21:091:21:11

There are three ways of making meringue.

1:21:111:21:13

-Cold meringue where you add the sugar cold.

-OK.

1:21:131:21:15

Hot, where you add the sugar hot.

1:21:151:21:16

Or boiled, which is the Italian meringue.

1:21:161:21:18

-Sorry, can I just put that in here?

-Yeah. Straight in.

1:21:181:21:21

What about the other one

1:21:211:21:22

where you buy the meringues? Is that another one?

1:21:221:21:24

I've thought of a fourth one for you.

1:21:241:21:26

Yeah, you are probably right there!

1:21:261:21:28

A fourth one, forgot about that one.

1:21:281:21:31

-Right, we've got the cream.

-Yeah.

1:21:311:21:32

We are going to power whip the cream in there, so that's that one.

1:21:321:21:35

WHIZZING

1:21:351:21:36

-You are tempted already for this one, you see.

-I am.

1:21:361:21:39

With our custard, normally with custard you use milk,

1:21:391:21:43

this one we don't, so you add the passion fruit straight to this.

1:21:431:21:47

That way you get... Oops, sorry.

1:21:471:21:50

You get a better flavour to it.

1:21:501:21:51

We cook this out a little bit.

1:21:511:21:54

-Normally you'd use milk but this is how to make proper custard.

-OK.

1:21:541:21:58

And we whisk that all together, just till it starts to get thick.

1:21:581:22:01

Pour it in there.

1:22:011:22:04

We can leave that to one side.

1:22:061:22:08

Meanwhile, over here, we've got

1:22:081:22:11

the mixture that it is when you leave it.

1:22:111:22:13

Right.

1:22:151:22:17

So it's not thick yet because we only have two leaves of gelatine

1:22:171:22:20

in there, but because we're going to add the cream and meringue,

1:22:201:22:23

-our Italian meringue...

-That's all right!

-Yeah...

1:22:231:22:25

Makes a lot of noise. Three egg whites in there.

1:22:251:22:27

-Yep.

-The biscuits are happening over here.

1:22:271:22:29

The jelly for this, the topping, which is the second part,

1:22:291:22:31

you've got a sponge base, then you've got this mixture

1:22:311:22:34

that we're making now and you've got the jelly at the top.

1:22:341:22:36

The jelly at the top is passion fruit,

1:22:361:22:39

gelatine and stock syrup.

1:22:391:22:41

That's it. Then jelly on the top.

1:22:411:22:44

-Three layers. That's the whole idea.

-OK.

1:22:441:22:47

Right. Bring this to the boil.

1:22:471:22:49

It's a bit noisy at this point.

1:22:491:22:51

The idea is we get this to what we call... BEATER DROWNS SPEECH

1:22:511:22:54

OK.

1:22:541:22:56

-No jokes. All right. So we basically bring this to the boil.

-Right.

1:22:561:23:00

It goes to 120 degrees centigrade.

1:23:001:23:03

It's hotter than boiling water

1:23:031:23:05

and then we pour that onto the egg whites.

1:23:051:23:07

You know when it's ready - it starts to turn around the edge.

1:23:071:23:10

-All this that's in there is sugar and water.

-Right.

1:23:101:23:12

The idea is...

1:23:121:23:13

The idea behind this is you allow it to come to the boil,

1:23:131:23:16

the water evaporates off and you end up with this mixture

1:23:161:23:20

which we call soft boil...

1:23:201:23:22

This is almost when you get candyfloss.

1:23:221:23:25

Oh, yeah.

1:23:251:23:26

-That's what this is.

-Oh, OK.

1:23:261:23:27

Candyfloss is basically water and sugar boiled in oil.

1:23:271:23:31

-And then you spin it.

-Right.

-That's candyfloss, as easy as that.

1:23:311:23:35

WHIZZING CONTINUES

1:23:351:23:36

We're getting there. Our biscuits are happening over here.

1:23:361:23:39

-We're getting there.

-Whisk this up.

1:23:391:23:42

And we pour this mixture carefully onto the egg whites.

1:23:421:23:46

Now, this is great if you like meringue,

1:23:461:23:50

particularly for a lemon meringue pie

1:23:501:23:54

and people who are pregnant because it is cooking the egg white.

1:23:541:23:57

-Yes, of course.

-So there is no raw egg there, it is already cooked.

1:23:571:24:02

You can see that. It's cooking it.

1:24:021:24:05

-Yeah.

-If we continue to mix this,

1:24:051:24:07

for about two minutes, you end up with that.

1:24:071:24:10

Oh.

1:24:101:24:11

Stick your finger in there.

1:24:111:24:15

-Smooth.

-Oh, my God.

-We're good to go here.

1:24:151:24:17

-That's amazing.

-Happy with that?

-Very happy.

1:24:171:24:20

Then we take our meringue, there.

1:24:201:24:23

MIXER CONTINUES

1:24:231:24:25

So it's quite sticky at this point.

1:24:251:24:26

Can I just tell you that I am really happy right now?

1:24:261:24:28

You are really happy? MIXER STOPS

1:24:281:24:32

-So we whisk this together.

-Mm-hm.

-Like that.

1:24:321:24:35

Then at this point, you will be happier still,

1:24:351:24:39

we then take our cream.

1:24:391:24:41

Ahhhh! Sorry.

1:24:411:24:43

I'm doing noises now!

1:24:431:24:45

-There we go.

-And we pour that in there.

1:24:451:24:49

If you can bring me over the mould.

1:24:491:24:53

-It's all yours.

-Oh!

1:24:531:24:55

If we whip this all up, it starts to thicken up.

1:24:551:24:59

Now what you do need is it in the fridge for long enough so,

1:24:591:25:04

we pour that over there.

1:25:041:25:08

Mm.

1:25:081:25:10

Now, I have done enough for one portion.

1:25:101:25:12

You could double this, of course. There you go.

1:25:121:25:14

-What is everybody else having?

-Thank you very much.

1:25:141:25:17

Then we pop that in the fridge.

1:25:171:25:19

What you do need to do is leave this to rest in the fridge.

1:25:191:25:22

If you want to speed it up, leave it in the freezer

1:25:221:25:25

but leave it to rest for a good sort of couple of hours.

1:25:251:25:27

For a couple of hours?

1:25:271:25:28

-Couple of hours, yeah.

-I'll have to go out.

-Yeah.

1:25:281:25:32

LAUGHTER

1:25:321:25:33

Then we've got the topping.

1:25:331:25:35

-It will be worth it, trust me.

-Ohhhh!

1:25:351:25:37

-Then we've got that. When you're out, you can buy one of these.

-Yeah.

1:25:371:25:41

Careful when you're doing this.

1:25:431:25:46

All this is doing...

1:25:461:25:49

-is heating up the mould.

-Right.

1:25:491:25:53

So then when you actually come to take it off, it should...

1:25:531:25:57

You need another blast there?

1:26:001:26:01

-That's my finger!

-Got it.

1:26:011:26:03

Just needed that last little...

1:26:031:26:06

You can just...

1:26:061:26:08

melt the top little bit so it starts to shine up.

1:26:081:26:11

Now, Nigel at the end there has been quite quiet.

1:26:111:26:14

He's been beavering away making his biscuits.

1:26:141:26:17

Look how many I have made!

1:26:171:26:18

These are these little tuiles biscuits.

1:26:201:26:23

This black one is nice.

1:26:231:26:24

-You burnt them?

-No, they are all right.

1:26:241:26:26

You take these biscuits and if you start at one end...

1:26:261:26:33

And go round.

1:26:331:26:34

..go around. Or you do what Nigel has done and go this way.

1:26:341:26:39

Oh, come on!

1:26:391:26:41

-The idea is...

-Can I just stick another?

-Yeah.

1:26:411:26:45

You keep building up, building up.

1:26:471:26:49

These are tuiles biscuits, they are made out of butter, flour,

1:26:491:26:53

egg white and that's about it, really.

1:26:531:26:57

And some icing sugar.

1:26:571:26:59

-They look really easy.

-Well, they are.

1:26:591:27:00

-When they're warm, they are pliable.

-It's like comedy.

1:27:001:27:03

When they are warm, they're pliable and then when they set,

1:27:031:27:08

they set quite firm.

1:27:091:27:12

-Looks like a sun.

-What about that?

-Wa-ay!

-All for you.

1:27:121:27:16

Oh, wow! Thank you.

1:27:161:27:18

I know you want a smaller spoon, so I will give you that.

1:27:181:27:22

Dive in the middle there.

1:27:241:27:25

But what I will do is, shall I cut you a little portion?

1:27:251:27:28

Yeah, it might be better.

1:27:281:27:29

-If there was nobody else here, I wouldn't even use that.

-Right.

1:27:291:27:33

I will just heat that up.

1:27:331:27:34

To cut the delice, you take a knife,

1:27:341:27:39

heat it up....

1:27:391:27:40

Have you got a plate there?

1:27:401:27:42

Yeah, I've got a board there, actually.

1:27:421:27:45

We can then take a slice of this.

1:27:451:27:47

Oh!

1:27:471:27:48

Girls, I think you ought to come over at this point, don't you?

1:27:481:27:51

You look as if you are left out.

1:27:511:27:53

Go on, there's a portion.

1:27:531:27:54

-There's a northern portion, a Yorkshire portion.

-Ohhh!

1:27:541:27:57

A northern portion!

1:27:571:27:58

That's what's left!

1:28:001:28:01

Yeah, that's what's left. There you have it. The girls can have that.

1:28:011:28:05

You can have that. Dive in.

1:28:051:28:07

Dive in.

1:28:071:28:10

-We need some spoons, don't we?

-There you go.

1:28:101:28:12

We have got some wine to go with this. There you go, mate.

1:28:121:28:15

-Dive in to that.

-There you go, ladies.

1:28:151:28:18

-Sarah, do I need to ask? Is that food heaven?

-Mm, mm.

1:28:181:28:22

-Is it heavenly, Sarah?

-Leave us alone for a couple of minutes.

1:28:221:28:26

That's what I like to hear,

1:28:301:28:32

the familiar sound of a happy celebrity getting their food heaven.

1:28:321:28:35

Plenty of oohs and aahs from Sarah there.

1:28:351:28:37

That's all we've got time for this week,

1:28:371:28:39

I hope you've enjoyed taking a look back at some of the festive

1:28:391:28:42

moments from the Saturday Kitchen archives.

1:28:421:28:44

If you fancy giving any of today's studio recipes a go,

1:28:441:28:47

you can find them on the BBC website.

1:28:471:28:48

Thanks for watching and we'll see you next week.

1:28:481:28:51

Download Subtitles

SRT

ASS