Browse content similar to 17/12/2017. Check below for episodes and series from the same categories and more!
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We have a whole host of winter warmers for you today with actors, | 0:00:02 | 0:00:05 | |
comedians and musicians all tucking in to some tasty treats. | 0:00:05 | 0:00:08 | |
So, grab yourself a mince pie and a sweet sherry | 0:00:08 | 0:00:10 | |
and settle in for another serving of Saturday Kitchen Best Bites. | 0:00:10 | 0:00:14 | |
Welcome to the show. | 0:00:35 | 0:00:36 | |
Now, over the next hour and a half, we will be bringing you some | 0:00:36 | 0:00:38 | |
of our favourite Christmas moments from the Saturday Kitchen archives. | 0:00:38 | 0:00:42 | |
Coming up, Len Goodman learns how to make the perfect chocolate Yule log. | 0:00:42 | 0:00:46 | |
Galton Blackiston is here with an exceptional jumper, as always. | 0:00:46 | 0:00:49 | |
He is making roast shoulder of lamb baked in hay before serving | 0:00:49 | 0:00:53 | |
with bubble and squeak and an apple and mint jelly. | 0:00:53 | 0:00:56 | |
Mark Sargeant makes his long-awaited Saturday Kitchen debut. | 0:00:56 | 0:00:59 | |
He's serving pan-fried chicken breast on top of Jerusalem artichoke | 0:00:59 | 0:01:04 | |
risotto with honey | 0:01:04 | 0:01:05 | |
and sherry-roasted vegetables on the side. | 0:01:05 | 0:01:07 | |
It's Michael Caines versus Sam Clark in another Saturday Kitchen | 0:01:07 | 0:01:10 | |
omelette challenge | 0:01:10 | 0:01:11 | |
and then it is over to Kuba Winkowski | 0:01:11 | 0:01:14 | |
with a wild winter warmer. | 0:01:14 | 0:01:15 | |
He makes a wild boar and sausage parcel filled with mushrooms, | 0:01:15 | 0:01:18 | |
lardons and marjoram served with poached quince and sour winter slaw. | 0:01:18 | 0:01:23 | |
And finally, comedian Sarah Millican faces her food heaven or | 0:01:23 | 0:01:26 | |
food hell. Will she get her food heaven - | 0:01:26 | 0:01:28 | |
passion fruit delice with tuiles - or her food hell - | 0:01:28 | 0:01:31 | |
spicy fried beef ribs with sticky chilli chicken and egg fried rice? | 0:01:31 | 0:01:36 | |
Stay tuned until the end of the show to find out what she got. | 0:01:36 | 0:01:39 | |
But first up, Saturday kitchen regular Atul Kochhar is here with | 0:01:39 | 0:01:42 | |
a luxurious Christmas dinner alternative. | 0:01:42 | 0:01:45 | |
-Atul Kochhar, good to have you on the show. -Good to be back, James. | 0:01:45 | 0:01:48 | |
Good to have you on. What are we cooking, mate? | 0:01:48 | 0:01:49 | |
We're cooking pan-seared venison and I'll be serving that with, | 0:01:49 | 0:01:53 | |
don't laugh at me, parsnip chips and apple and pear chutney. | 0:01:53 | 0:01:57 | |
OK, apple and pear chutney, lovely. | 0:01:57 | 0:01:59 | |
So, starting off, run through the ingredients first of all. | 0:01:59 | 0:02:02 | |
We have venison which I have rolled in so that it retains the shape. | 0:02:02 | 0:02:05 | |
You can freeze it also and take it out before you cook it. | 0:02:05 | 0:02:10 | |
For apple and pear chutney I'm using pear, | 0:02:10 | 0:02:13 | |
apple and the spices are cinnamon, star anise, | 0:02:13 | 0:02:17 | |
black pepper, cloves, | 0:02:17 | 0:02:18 | |
bay leaf, brown sugar, ginger, | 0:02:18 | 0:02:20 | |
onion, cider vinegar and a bit of water. | 0:02:20 | 0:02:23 | |
This is cooked chutney. You can also do a cold chutney, can't you? | 0:02:23 | 0:02:26 | |
Yeah, you can do a raw chutney - | 0:02:26 | 0:02:28 | |
just chop it up, mix everything together. | 0:02:28 | 0:02:30 | |
And obviously for our... We have basically our parsnips. | 0:02:30 | 0:02:33 | |
Which you will deep-fry for me. Just peel it, James. | 0:02:33 | 0:02:38 | |
And then that's with mustard. | 0:02:38 | 0:02:40 | |
To coat the parsnips I want a spicy honey, so we'll heat the honey, | 0:02:40 | 0:02:43 | |
a pinch of ginger in there and spices which will be black | 0:02:43 | 0:02:46 | |
and white and sesame seed and coriander seed. | 0:02:46 | 0:02:49 | |
Then this is for your glaze. | 0:02:49 | 0:02:51 | |
First things first, I will get on with our parsnip crisps. | 0:02:51 | 0:02:56 | |
Once you've done the parsnip, can you chop me that, also, please? | 0:02:56 | 0:02:59 | |
Started already, haven't you, really?! | 0:02:59 | 0:03:03 | |
These parsnip chips are chips, not crisps, like people would think. | 0:03:03 | 0:03:07 | |
-I need chips. -Proper chips. -Absolutely. | 0:03:07 | 0:03:12 | |
In India, would you have a similar thing to parsnips or not? | 0:03:12 | 0:03:15 | |
Parsnips are not natural to India, so we use sweet potato, which | 0:03:15 | 0:03:19 | |
works absolutely fine. | 0:03:19 | 0:03:21 | |
Otherwise potatoes would do, James. | 0:03:21 | 0:03:24 | |
I have eaten in your restaurant loads of times, | 0:03:24 | 0:03:27 | |
meat is quite an influential part of your menu, but also in India, | 0:03:27 | 0:03:31 | |
veg plays a massive role, really. | 0:03:31 | 0:03:33 | |
Yes, it is a huge country with | 0:03:33 | 0:03:35 | |
a huge number of vegetarians in the country. | 0:03:35 | 0:03:38 | |
There is one part in India, Gujarat, | 0:03:38 | 0:03:41 | |
and I think about 95% of people are vegetarians. | 0:03:41 | 0:03:46 | |
It is amazing, but people are more vegetarian not only | 0:03:46 | 0:03:50 | |
because of health reasons, I think they want to stay more healthy, | 0:03:50 | 0:03:54 | |
also because religion plays a big role. | 0:03:54 | 0:03:59 | |
While making chutney, lots of people just bung in everything together - | 0:03:59 | 0:04:03 | |
vinegar, water, sugar, salt, spices. | 0:04:03 | 0:04:05 | |
I like to saute the spices lightly before I add anything | 0:04:05 | 0:04:09 | |
else because oil has a tendency to bring the spice's flavour out. | 0:04:09 | 0:04:14 | |
I think it is a bit too big for me. | 0:04:14 | 0:04:16 | |
Also, do you think with chutneys as well, do they need to be kept longer | 0:04:16 | 0:04:20 | |
or would you believe you make less and eat more? | 0:04:20 | 0:04:23 | |
Certain chutneys need maturing, what you are asking, I think that is | 0:04:23 | 0:04:27 | |
what you meant. | 0:04:27 | 0:04:28 | |
Certain chutneys need maturing, especially | 0:04:28 | 0:04:30 | |
if you're making something with root vegetables like onion. | 0:04:30 | 0:04:34 | |
That chutney would definitely need | 0:04:34 | 0:04:36 | |
about a week of maturing, in my opinion. | 0:04:36 | 0:04:38 | |
But something which is as fresh as mint chutney, you can use | 0:04:38 | 0:04:41 | |
it as you make it. Or as soon as you made it. | 0:04:41 | 0:04:45 | |
Apple and pear chutney can also do a bit of maturing. | 0:04:45 | 0:04:48 | |
If you make it a week in advance then you can definitely use it. | 0:04:48 | 0:04:52 | |
A week or two, I would say and take it out as and when you need it. | 0:04:52 | 0:04:57 | |
Once you've opened the sterilised jar, make sure | 0:04:57 | 0:04:59 | |
-you keep the chutney back in the fridge. -A big chutney fan, | 0:04:59 | 0:05:01 | |
this time of year? | 0:05:01 | 0:05:03 | |
-Mm, I love chutney at this time of the year. -Yeah? | 0:05:03 | 0:05:06 | |
-You make all your own, I take it? -Yeah. Yeah, pretty much. | 0:05:06 | 0:05:10 | |
-She would, you see. -Perfect housewife! | 0:05:10 | 0:05:14 | |
Right, you have been quite a busy man recently. | 0:05:14 | 0:05:18 | |
-Even the stories about you... -Stories about me?! | 0:05:18 | 0:05:22 | |
A lot of them I can't say on television, | 0:05:22 | 0:05:24 | |
but some of the things I have been hearing about you, most of the | 0:05:24 | 0:05:28 | |
people when they have aspirations to open their own vineyard, you | 0:05:28 | 0:05:31 | |
go to the South of France, Italy, | 0:05:31 | 0:05:33 | |
you might go to Australia, South Africa. | 0:05:33 | 0:05:36 | |
-No, not Atul. You, Southampton. -Wow. | 0:05:36 | 0:05:40 | |
I live in the English country and I'm passionate about it. | 0:05:40 | 0:05:44 | |
-Southampton, chalky soil around there. -It's not far away from you. | 0:05:44 | 0:05:49 | |
-One reason I wanted to get there was you. -Right on my patch. | 0:05:49 | 0:05:53 | |
Look after James a bit. The poor boy has been working too hard. | 0:05:53 | 0:05:57 | |
So open a restaurant, that's what I'm planning to do, | 0:05:57 | 0:05:59 | |
so I bought that vineyard not for running the vineyard, | 0:05:59 | 0:06:03 | |
to be honest, but to be able to open a restaurant. | 0:06:03 | 0:06:06 | |
The vineyard will run on its own | 0:06:06 | 0:06:07 | |
as a business because it is doing really well. | 0:06:07 | 0:06:09 | |
-And they are well-respected wines. -Great. | 0:06:09 | 0:06:13 | |
I thought I will open a restaurant, there is | 0:06:13 | 0:06:15 | |
no restaurant in a vineyard here. There are lots of vineyards, | 0:06:15 | 0:06:18 | |
but there is no restaurant in the vineyard in this country. | 0:06:18 | 0:06:20 | |
But a lot of the French are buying plots of land out here | 0:06:20 | 0:06:23 | |
because of the chalky soil, the climate is getting hotter. | 0:06:23 | 0:06:26 | |
People are thinking that, yes, it will get better and better | 0:06:26 | 0:06:28 | |
and I'm very positive it will get better. Thank you, James. | 0:06:28 | 0:06:33 | |
As well as coming on my patch, you're going on her patch as well. | 0:06:33 | 0:06:38 | |
-Whose patch? -In Ireland. | 0:06:38 | 0:06:42 | |
-You're taking over there, as well. -Taking over! | 0:06:42 | 0:06:46 | |
So, what is happening in Ireland? | 0:06:46 | 0:06:48 | |
In Ireland, I'm opening a small restaurant in Dundrum. | 0:06:48 | 0:06:52 | |
It's going to be called Ananda, which means eternal joy. | 0:06:52 | 0:06:57 | |
It's a beautiful, lovely restaurant, not very big. Spices in there are... | 0:06:57 | 0:07:02 | |
He's changing the subject! | 0:07:02 | 0:07:05 | |
..coriander, sesame seed and black sesame seed. | 0:07:05 | 0:07:09 | |
And I will add some of the lemon thyme. | 0:07:09 | 0:07:12 | |
Tell me about this venison as well. | 0:07:12 | 0:07:14 | |
OK, venison, I've used roe deer and this time of the year we get lots of | 0:07:15 | 0:07:20 | |
venison in this country, | 0:07:20 | 0:07:22 | |
but I prefer roe deer because it's fantastic. | 0:07:22 | 0:07:24 | |
Venison of old, it translates to... It could be wild boar, | 0:07:24 | 0:07:29 | |
it could be rabbit, anything that is chased in the search of food. | 0:07:29 | 0:07:33 | |
It is a generic term in a lot of ways. | 0:07:33 | 0:07:35 | |
People just think of venison, it's based on deer and it's not. | 0:07:35 | 0:07:39 | |
Which is not true, actually. | 0:07:39 | 0:07:41 | |
A little bit of oil, James, from there. | 0:07:41 | 0:07:44 | |
And what I'm going to do is sear the meat | 0:07:44 | 0:07:47 | |
and I like to serve the venison as rare as possible, to be honest. | 0:07:47 | 0:07:53 | |
I remember asking Matthew Fort how we would like his venison | 0:07:53 | 0:07:56 | |
-and he said, "Have you shot it?" -Just walking past the pan. | 0:07:56 | 0:07:59 | |
Why the clingfilm? | 0:07:59 | 0:08:02 | |
Clingfilm is to retain the shape, | 0:08:02 | 0:08:04 | |
because the fillet is quite an absurd shape. | 0:08:04 | 0:08:09 | |
No matter how much you trim it, it plops down on the plate | 0:08:09 | 0:08:12 | |
and looks very ugly. | 0:08:12 | 0:08:13 | |
Just to make it look nice and a steak shape, | 0:08:13 | 0:08:15 | |
it looks very nice like this. | 0:08:15 | 0:08:17 | |
Over here we've got our crisps, which is our parsnips. | 0:08:17 | 0:08:19 | |
You have done a great job, James. Very proud of you. | 0:08:19 | 0:08:22 | |
-Honey, we have in here, the cumin... -No, not cumin. | 0:08:22 | 0:08:25 | |
Coriander seed, ginger, sesame seed - black and white - and lemon thyme. | 0:08:25 | 0:08:30 | |
Throw all those in. Give them a quick mix around, as well. | 0:08:31 | 0:08:35 | |
Now chutney, how long will we cook that for? | 0:08:35 | 0:08:39 | |
Such chutneys normally take, depends on the quantity as well, it would | 0:08:39 | 0:08:42 | |
take about a good hour. | 0:08:42 | 0:08:43 | |
Because you want the fruit to go soft, | 0:08:43 | 0:08:46 | |
some people prefer to mash the fruit, but I don't. | 0:08:46 | 0:08:49 | |
I like to see the texture of the fruit | 0:08:49 | 0:08:51 | |
and be able to feel... | 0:08:51 | 0:08:54 | |
Charlie, we've got rare venison happening there. | 0:08:54 | 0:08:57 | |
-Have you ever tried venison? -I haven't. | 0:08:57 | 0:08:59 | |
-I'm quite looking forward to it. -Never tried it? -Never tried it, no. | 0:08:59 | 0:09:03 | |
The first time, a first time for venison. | 0:09:03 | 0:09:05 | |
A fantastic cut of meat. | 0:09:05 | 0:09:06 | |
It freezes really well, if you want to buy some, particularly this | 0:09:06 | 0:09:10 | |
time of year, keep it in the freezer. | 0:09:10 | 0:09:13 | |
And especially when you thaw it, | 0:09:13 | 0:09:14 | |
you don't need to put any tenderiser to the meat. | 0:09:14 | 0:09:18 | |
It's such a great meat. | 0:09:18 | 0:09:20 | |
Do you want me to mix that together? What have we got in here? | 0:09:20 | 0:09:24 | |
-Mix that for me, please, James. -Mustard. | 0:09:24 | 0:09:27 | |
-I will need black and white sesame seeds again. -And honey. -Honey. | 0:09:27 | 0:09:32 | |
A bit of lemon thyme in there, please. Some leaves. | 0:09:32 | 0:09:36 | |
I get accused of using too many spices, | 0:09:36 | 0:09:38 | |
so I've focused on three or four spices today. | 0:09:38 | 0:09:41 | |
-And cook the whole dish with that. -Bit of these? -Bit of these, yes. | 0:09:41 | 0:09:46 | |
They all get mixed in. | 0:09:46 | 0:09:47 | |
There you go. Just give this a quick mix. | 0:09:49 | 0:09:51 | |
I suppose this would be wonderful not just with venison, | 0:09:51 | 0:09:54 | |
-but on top of lamb or something. -Can I just take that back? -Yeah. | 0:09:54 | 0:09:59 | |
-Back on here. -Back on there. | 0:10:01 | 0:10:03 | |
Beautifully done. Goes on top. Thank you, James. | 0:10:05 | 0:10:09 | |
So, how long do we bake that in the oven for? | 0:10:11 | 0:10:15 | |
-It should take 10 to 15 minutes. -I'll leave you to plate up. | 0:10:15 | 0:10:19 | |
The crisps are there. The chutney is there as well. | 0:10:19 | 0:10:21 | |
So, 10 to 15 minutes, 400, 200 degrees centigrade, | 0:10:21 | 0:10:25 | |
something like that? | 0:10:25 | 0:10:26 | |
Degrees centigrade, not Fahrenheit. | 0:10:26 | 0:10:29 | |
And then leave it to rest... | 0:10:29 | 0:10:32 | |
There you go. | 0:10:34 | 0:10:37 | |
This chutney, the chutney in the jar. | 0:10:37 | 0:10:39 | |
I will use the chutney we have here. | 0:10:39 | 0:10:42 | |
-So, you could store that in a jar which we have there. -You can. | 0:10:42 | 0:10:45 | |
Sterilise the jar of course, quite important | 0:10:45 | 0:10:48 | |
if you are going to keep it for a long time. There you go. | 0:10:48 | 0:10:52 | |
-This chutney looks really nice. -There is your venison. | 0:10:52 | 0:10:55 | |
-Two nice pieces. -Two nice pieces. | 0:10:57 | 0:11:00 | |
You're into your thyme, aren't you? | 0:11:01 | 0:11:02 | |
I love thyme. It is such a beautiful lemon flavour. | 0:11:02 | 0:11:05 | |
-Can I use your balsamic? -Yeah, it is fresh from Modena in Italy. | 0:11:05 | 0:11:10 | |
Over the top. | 0:11:11 | 0:11:12 | |
So, Atul, it looks fantastic, but remind us what it is again. | 0:11:14 | 0:11:17 | |
It is pan-seared venison | 0:11:17 | 0:11:19 | |
with parsnip chips and pear and apple chutney. | 0:11:19 | 0:11:22 | |
It's as easy as that. | 0:11:22 | 0:11:23 | |
Right, your first taste of venison. | 0:11:28 | 0:11:32 | |
Have a seat over here. | 0:11:32 | 0:11:34 | |
I am really looking forward to it. Smells lovely. | 0:11:34 | 0:11:37 | |
You get to dive into this. The secret is to rest it as well. | 0:11:37 | 0:11:41 | |
It tenderises it even more. It should melt in the mouth. | 0:11:41 | 0:11:45 | |
It is nice and pink. Tell us what you think. | 0:11:47 | 0:11:50 | |
-You like that? First-ever time you've tried it. -First time, lovely. | 0:11:52 | 0:11:56 | |
Would you ever attempt something like that, | 0:11:56 | 0:11:58 | |
I know you mentioned you are a keen cook, steak and chips | 0:11:58 | 0:12:00 | |
and all that, but it is Atul's version of steak and chips. | 0:12:00 | 0:12:04 | |
Dive in, girls. Tell us what you think. | 0:12:04 | 0:12:06 | |
It's a better version of steak and chips. | 0:12:06 | 0:12:09 | |
A better version of steak and chips! | 0:12:09 | 0:12:13 | |
-You haven't tried mine, yet. -I'm sure yours is lovely, too. | 0:12:13 | 0:12:16 | |
-Something like that, you would give that a go at home, I suppose. -Yeah. | 0:12:16 | 0:12:20 | |
-Rachel, dive in. -It is a great Christmas alternative as well. | 0:12:20 | 0:12:26 | |
The parsnips, you could use carrots, would be really good. | 0:12:26 | 0:12:29 | |
Carrots would be fantastic. | 0:12:29 | 0:12:30 | |
-Celeriac might work really well. -Absolutely. | 0:12:30 | 0:12:33 | |
A nice way of doing the old chips. | 0:12:33 | 0:12:34 | |
-I like that, with the glaze of honey and spices. -A beautiful flavour. | 0:12:34 | 0:12:38 | |
-It's really nice. Very, very nice. -Rachel? -Hm. | 0:12:38 | 0:12:42 | |
A Christmas dinner that is better than steak and chips. | 0:12:47 | 0:12:49 | |
What a great start to the show | 0:12:49 | 0:12:51 | |
and there's still plenty of time to change your mind about turkey. | 0:12:51 | 0:12:54 | |
Coming up, Len Goodman learns how to make the perfect chocolate log, | 0:12:54 | 0:12:57 | |
but first, Rick Stein is in France enjoying some traditional | 0:12:57 | 0:13:00 | |
white pudding. | 0:13:00 | 0:13:02 | |
I've got a really good artist friend, Simon Fletcher, | 0:13:03 | 0:13:06 | |
who is quite famous. | 0:13:06 | 0:13:07 | |
He moved to the Languedoc | 0:13:07 | 0:13:09 | |
when everyone was keen to have a holiday home in Provence. | 0:13:09 | 0:13:12 | |
When I first came here, it was very cheap to live, but I'm | 0:13:12 | 0:13:16 | |
a landscape painter and designer and the landscape is just wonderful. | 0:13:16 | 0:13:20 | |
It is constant inspiration, really. | 0:13:20 | 0:13:23 | |
OK, now I'm ready to cook. | 0:13:24 | 0:13:26 | |
It may not look terribly appetising, but Simon's cooking, | 0:13:27 | 0:13:31 | |
or rather heating up, a local speciality | 0:13:31 | 0:13:34 | |
called boudin blanc - white pudding. | 0:13:34 | 0:13:37 | |
They are a type of sausage made here by the family who | 0:13:37 | 0:13:41 | |
have been making it for generations. | 0:13:41 | 0:13:43 | |
But like a lot of famous dishes, this was borne out of hardship. | 0:13:44 | 0:13:48 | |
First of all, they slice up stale bread and add eggs and milk. | 0:13:48 | 0:13:52 | |
When it is nicely soaked together, they mash it by hand. | 0:13:52 | 0:13:55 | |
Next, they take the poorer cuts of pork like neck, which has been | 0:13:57 | 0:14:01 | |
cooked in a stock flavoured with onions, bay leaves and cloves | 0:14:01 | 0:14:05 | |
and coarsely chop it before adding it to the bread mixture. | 0:14:05 | 0:14:08 | |
Then it's seasoned with salt, white pepper and nutmeg | 0:14:11 | 0:14:14 | |
and given a final mix with the hands. | 0:14:14 | 0:14:16 | |
Gosh, this is the sort of thing that should be on Blue Peter. | 0:14:19 | 0:14:21 | |
Very satisfying. | 0:14:21 | 0:14:23 | |
Now it's ready to be wrapped in caul, which is the fat membrane that | 0:14:24 | 0:14:28 | |
surrounds the intestines - | 0:14:28 | 0:14:30 | |
very much like our dear faggots we have back at home. | 0:14:30 | 0:14:33 | |
Finally they are given a good lick of duck fat | 0:14:33 | 0:14:36 | |
and a sprinkle of breadcrumbs and baked for 25 minutes in a hot oven. | 0:14:36 | 0:14:40 | |
Having them hot, straight from the oven, is a real treat, | 0:14:41 | 0:14:44 | |
but I think it is slightly frowned on. | 0:14:44 | 0:14:46 | |
You're supposed to wait for them to go cold and fry them | 0:14:46 | 0:14:49 | |
like Simon's doing in a little oil, or better still, duck fat. | 0:14:49 | 0:14:53 | |
We add great vegetables all from his garden and a really good black | 0:14:55 | 0:14:59 | |
pudding quite soft and fatty. Life is pretty good here. | 0:14:59 | 0:15:03 | |
When I first came here when I was doing up my house, | 0:15:03 | 0:15:06 | |
I didn't have a lot of money because I had spent it all | 0:15:06 | 0:15:08 | |
on restoring the house and I needed some wood, so I went down | 0:15:08 | 0:15:11 | |
to the local bar one evening and was talking to the guys down there | 0:15:11 | 0:15:14 | |
and they said, "Oh, you need some wood, come with us, we are | 0:15:14 | 0:15:17 | |
"four, we need a fifth guy to help." | 0:15:17 | 0:15:19 | |
They'd bought what they called a coup, which is the side of a hill, | 0:15:19 | 0:15:22 | |
so every Saturday morning I would go off with them. | 0:15:22 | 0:15:25 | |
We'd start at six, nine o'clock, | 0:15:25 | 0:15:27 | |
one of them would produce a coil of sausages | 0:15:27 | 0:15:29 | |
from his pocket, make a little fire and grill the sausages. | 0:15:29 | 0:15:33 | |
Nine, ten o'clock in the morning we would eat and go on cutting wood. | 0:15:33 | 0:15:36 | |
I like that simplicity of approach. | 0:15:36 | 0:15:40 | |
When I came to look around the Languedoc a few weeks before we set | 0:15:40 | 0:15:43 | |
foot on the barge, I met this man, | 0:15:43 | 0:15:45 | |
Denis - he was at a festival for local food producers | 0:15:45 | 0:15:50 | |
and he asked me to try his honey. | 0:15:50 | 0:15:52 | |
Well, I did and I had quite a lot of it. | 0:15:52 | 0:15:54 | |
It was probably the best I have ever tasted. | 0:15:54 | 0:15:57 | |
I love Scottish heather honey, but it's a big hitter | 0:15:57 | 0:16:00 | |
and practically takes your breath away when you inhale it. | 0:16:00 | 0:16:03 | |
This honey is really light and sweet scented. | 0:16:03 | 0:16:06 | |
It is made in one of the highest places in the Languedoc | 0:16:09 | 0:16:11 | |
and the bees collect their nectar from the wild scrubland | 0:16:11 | 0:16:15 | |
full of heather, thyme and rosemary. | 0:16:15 | 0:16:17 | |
I think it is the blue rosemary flowers that makes it so good. | 0:16:19 | 0:16:23 | |
Denis, like so many people I know, reckons that honey is the key | 0:16:23 | 0:16:27 | |
to good health and collects the pollen too, | 0:16:27 | 0:16:30 | |
like a little bee himself. | 0:16:30 | 0:16:31 | |
I wanted to come up with a dish where Denis's honey would play | 0:16:32 | 0:16:36 | |
an integral part and of course I thought of the most famous | 0:16:36 | 0:16:39 | |
French teacake, Marcel Proust's favourite delicacy, the Madeleine. | 0:16:39 | 0:16:45 | |
You take the stones out of these fresh apricots - | 0:16:48 | 0:16:50 | |
and they happen to be local ones, what luxury! | 0:16:50 | 0:16:53 | |
Then you need a vanilla pod | 0:16:54 | 0:16:56 | |
and scrape out the seeds to release more flavour, | 0:16:56 | 0:16:59 | |
because you are going to gently stew them in a little water | 0:16:59 | 0:17:02 | |
and Denis's lovely honey. | 0:17:02 | 0:17:06 | |
Don't boil the apricots, because you don't want to make jam. | 0:17:06 | 0:17:09 | |
You want to keep them as whole pieces - just a gentle simmer | 0:17:09 | 0:17:12 | |
until they become soft. | 0:17:12 | 0:17:14 | |
Set them aside and put the juice of half a lemon into the liquor, | 0:17:15 | 0:17:19 | |
strain it over the fruit and allow the whole lot to cool. | 0:17:19 | 0:17:22 | |
Now is the time to make the madeleines themselves - | 0:17:24 | 0:17:27 | |
and you have got to do it in a proper baking tray. | 0:17:27 | 0:17:29 | |
First, lightly butter these Madeleine moulds | 0:17:31 | 0:17:34 | |
and then whazz a lot of flour | 0:17:34 | 0:17:36 | |
over them, but as I'm doing it, | 0:17:36 | 0:17:38 | |
I happen to copy my notebook a bit about Proust | 0:17:38 | 0:17:42 | |
and his remembrance of madeleines because as you probably know, | 0:17:42 | 0:17:47 | |
it was the taste of the Madeleines and the lime flower | 0:17:47 | 0:17:51 | |
that started the whole thing, | 0:17:51 | 0:17:53 | |
started the remembrance of time past. | 0:17:53 | 0:17:56 | |
A bit of flour all over here. | 0:17:56 | 0:17:58 | |
And he described the Madeleine moulds as being | 0:17:58 | 0:18:01 | |
rigid like scallop shells, | 0:18:01 | 0:18:03 | |
which indeed they are. Excuse me. | 0:18:03 | 0:18:06 | |
But then he describes the sensation of the taste and it is like, | 0:18:06 | 0:18:12 | |
you know, only writers can do this. | 0:18:12 | 0:18:16 | |
"A delicious pleasure had invaded me, | 0:18:16 | 0:18:19 | |
"detached, offering no notion of its cause. | 0:18:19 | 0:18:23 | |
"At once the vicissitudes of life were rendered unimportant, | 0:18:23 | 0:18:26 | |
"its disasters innocuous. Its brevity illusory." | 0:18:26 | 0:18:31 | |
That is what good food does for you. | 0:18:31 | 0:18:33 | |
Anyway, back to the madeleines. | 0:18:33 | 0:18:37 | |
Do you know, and I find this very difficult to believe, | 0:18:37 | 0:18:41 | |
but none of the crew had read A La Recherche Du Temps Perdu. | 0:18:41 | 0:18:45 | |
Quite amazing, really. | 0:18:45 | 0:18:47 | |
Madeleines are little much-loved sponge cakes | 0:18:47 | 0:18:50 | |
and for that, you need a batter made up of eggs | 0:18:50 | 0:18:53 | |
and caster sugar which you beat | 0:18:53 | 0:18:54 | |
until it becomes a light, frothy mixture. | 0:18:54 | 0:18:57 | |
Then lots of lemon zest and sift in some plain flour | 0:18:58 | 0:19:01 | |
and a little hit of baking powder, which you fold in gently. | 0:19:01 | 0:19:05 | |
I suppose some people think this was a bit | 0:19:05 | 0:19:07 | |
fussy for my sort of cooking, but once in a while, | 0:19:07 | 0:19:10 | |
I like to make a few dainty teacakes - what's wrong with that? | 0:19:10 | 0:19:15 | |
I always remember when I did my pastry course at college | 0:19:15 | 0:19:18 | |
I was the only student to take a timer into the exam - that's because | 0:19:18 | 0:19:22 | |
I have such a bad memory and I'm so nervous about pastry operations | 0:19:22 | 0:19:27 | |
where everything has to be weighed out and timed, but I enjoy it. | 0:19:27 | 0:19:30 | |
It is good fun. | 0:19:30 | 0:19:31 | |
To finish off the batter, put in a cupful of melted butter and a | 0:19:33 | 0:19:37 | |
swirl of Denis's honey to make them really rich and you are ready to go. | 0:19:37 | 0:19:41 | |
These little cakes were first made in the town of Commercy | 0:19:41 | 0:19:44 | |
in Lorraine. You can see why it's important to flour the tray first. | 0:19:44 | 0:19:49 | |
I've known grown men cry | 0:19:49 | 0:19:50 | |
because their madeleines wouldn't come out of the baking tray. | 0:19:50 | 0:19:54 | |
I absolutely know, though nobody really does for sure, | 0:19:54 | 0:19:57 | |
that madeleines are named after a pretty peasant girl in Lorraine | 0:19:57 | 0:20:01 | |
who baked them for Duke Stanislaus Leszczynska | 0:20:01 | 0:20:04 | |
who happened to be visiting a castle | 0:20:04 | 0:20:06 | |
in the area in the mid-1700s. | 0:20:06 | 0:20:09 | |
Well, it's got to be some romantic story like that. | 0:20:09 | 0:20:11 | |
Served with those sweet, honeyed apricots | 0:20:13 | 0:20:16 | |
and some vanilla ice cream. | 0:20:16 | 0:20:17 | |
Mmm. | 0:20:17 | 0:20:19 | |
Looks yummy. | 0:20:20 | 0:20:22 | |
The film crew may not know much about Proust, | 0:20:22 | 0:20:24 | |
but they do know what they like. | 0:20:24 | 0:20:27 | |
Now, I love madeleines too, and you could try making them with | 0:20:34 | 0:20:37 | |
ground almonds, or even some orange zest, to add a different flavour. | 0:20:37 | 0:20:40 | |
I'm sorry, James, just as a matter of interest, | 0:20:40 | 0:20:43 | |
have you read Proust's Remembrance Of Things Past? | 0:20:43 | 0:20:45 | |
No. I get it... A weekly magazine, isn't it? | 0:20:47 | 0:20:49 | |
Is it something like that? Got no idea what it is! | 0:20:49 | 0:20:52 | |
Right, moving swiftly on, Christmas is a great time to get baking, | 0:20:52 | 0:20:55 | |
and there are plenty of very simple things you can try at home, | 0:20:55 | 0:20:58 | |
and probably one of my favourite things to do, | 0:20:58 | 0:21:00 | |
to get you into a festive mood, is a classic chocolate yuletide log. | 0:21:00 | 0:21:03 | |
Love it. | 0:21:03 | 0:21:05 | |
Perfect for you, Len. Simple food, easy as that. | 0:21:05 | 0:21:08 | |
-Chocolate, cream... -Simple and delicious. -..and that's it. | 0:21:08 | 0:21:11 | |
First of all, we've got some melted chocolate here. | 0:21:11 | 0:21:13 | |
175g of melted chocolate. | 0:21:13 | 0:21:15 | |
We've got six egg yolks, six egg whites, | 0:21:15 | 0:21:17 | |
I've got 50g of butter... 50g of flour, sorry - | 0:21:17 | 0:21:20 | |
that's the most important bit. | 0:21:20 | 0:21:21 | |
And 175g of sugar. | 0:21:21 | 0:21:23 | |
So less flour than a normal cake - that enables you to roll it up, | 0:21:23 | 0:21:26 | |
that's the key to this thing. | 0:21:26 | 0:21:27 | |
I'm going to whip up these and make a meringue. | 0:21:27 | 0:21:30 | |
Now, like we said at the top of the show, your grandparents were into | 0:21:30 | 0:21:35 | |
producing, well, vegetables, selling veg, and stuff like that. | 0:21:35 | 0:21:38 | |
-Yeah. -Yeah, costermongers. | 0:21:38 | 0:21:39 | |
But not only that, but he was a jack of all trades. | 0:21:39 | 0:21:41 | |
Didn't you have a beetroot boiler out the back? | 0:21:41 | 0:21:43 | |
My grandmother... That was my grandmother's job, | 0:21:43 | 0:21:46 | |
every week, was... Well, virtually every day, she used to cook | 0:21:46 | 0:21:49 | |
beetroots in this cauldron thing with a gas flame underneath, | 0:21:49 | 0:21:54 | |
and used to start it off, get it tepid, | 0:21:54 | 0:21:57 | |
and then she always used to bath me in it, so... | 0:21:57 | 0:22:00 | |
Bath you in the cauldron? | 0:22:00 | 0:22:02 | |
THEY SPEAK OVER EACH OTHER | 0:22:02 | 0:22:04 | |
-It sounds like it was tough in those days. You didn't have a bath... -No. | 0:22:04 | 0:22:09 | |
It was nicely covered in scum and muck, | 0:22:09 | 0:22:13 | |
and then the beetroots used to go in, | 0:22:13 | 0:22:14 | |
and everybody said they were delicious. | 0:22:14 | 0:22:16 | |
I think a lot of that was down to my scum. | 0:22:16 | 0:22:19 | |
LAUGHTER | 0:22:19 | 0:22:22 | |
And then, it's not Modena that has the best vinegar in the world, | 0:22:22 | 0:22:26 | |
-it was... -You see, my grandfather, | 0:22:26 | 0:22:28 | |
we used to get our vinegar off of Sarson's, | 0:22:28 | 0:22:30 | |
and it used to come in these little barrels. | 0:22:30 | 0:22:32 | |
And in those days, people used to go to the greengrocers with | 0:22:32 | 0:22:35 | |
a bottle and they used to fill it up and sell them a bottle of vinegar. | 0:22:35 | 0:22:40 | |
Well, he decided that it would be much more profitable | 0:22:40 | 0:22:45 | |
if he made his own. | 0:22:45 | 0:22:46 | |
So he got this recipe for vinegar | 0:22:46 | 0:22:50 | |
and he made it and he put it into one of these old Sarson's barrels | 0:22:50 | 0:22:54 | |
and banged in the bung thing, | 0:22:54 | 0:22:56 | |
which slightly dripped onto the concrete floor. | 0:22:56 | 0:22:59 | |
Well, within a week, there was a two-inch hole... | 0:22:59 | 0:23:02 | |
LAUGHTER DROWNS OUT SPEECH | 0:23:02 | 0:23:04 | |
And people loved it... | 0:23:04 | 0:23:06 | |
I don't know. Yeah. | 0:23:06 | 0:23:08 | |
So, yeah, it was the good old days, and yeah, | 0:23:08 | 0:23:12 | |
I used to always have the job, they used to buy the celery | 0:23:12 | 0:23:16 | |
when it was almost... They used to called it melting - | 0:23:16 | 0:23:18 | |
it was virtually rotten. | 0:23:18 | 0:23:21 | |
And they had this big ice-cold bath, | 0:23:21 | 0:23:26 | |
and we used to smash the ice off and then chuck it all in. | 0:23:26 | 0:23:29 | |
-And my job was to scrub it. -Yeah. | 0:23:29 | 0:23:31 | |
Well, it was the coldest, coldest job. | 0:23:31 | 0:23:35 | |
And after about 20 minutes, it was the opposite - | 0:23:35 | 0:23:37 | |
your hands were burning and you used to scrub it up, | 0:23:37 | 0:23:41 | |
and this limp, lacklustre celery was spritely and gorgeous. | 0:23:41 | 0:23:46 | |
And we used to trim it all up, and, yeah, penny a head and off it went. | 0:23:46 | 0:23:50 | |
But wasn't it football in your blood as a young kid? | 0:23:50 | 0:23:53 | |
-Wasn't it sport you wanted to get into? -Well, yeah, | 0:23:53 | 0:23:56 | |
like lots of kids in those days, I wanted to be | 0:23:56 | 0:23:58 | |
a footballer, of course, yeah, and I used to play in a Sunday league... | 0:23:58 | 0:24:03 | |
But it was an accident in football | 0:24:03 | 0:24:04 | |
-that really got you into dancing, wasn't it? -Yeah. | 0:24:04 | 0:24:07 | |
I hurt my foot playing football, and it was February, | 0:24:07 | 0:24:09 | |
and I was hobbling about. | 0:24:09 | 0:24:11 | |
And I kept going to the doctor and it wouldn't somehow get any better. | 0:24:11 | 0:24:15 | |
And he said, "You know, you've got to exercise it more." | 0:24:15 | 0:24:18 | |
I said, "Well, you know, what shall I do?" | 0:24:18 | 0:24:20 | |
And he said, "Go ballroom dancing." | 0:24:20 | 0:24:22 | |
So I said, "Oh, give over, ballroom dancing... I'm not..." | 0:24:22 | 0:24:26 | |
But one of my mates used to go, and he said, "Do you know, Len, | 0:24:26 | 0:24:29 | |
"it's good up there. There's about five boys and about 50 girls," | 0:24:29 | 0:24:33 | |
-you know, and I was 21... -That's why I did cooking. | 0:24:33 | 0:24:35 | |
Yeah! So up I hobbled. | 0:24:35 | 0:24:37 | |
I had me dad's carpet slipper on one foot, | 0:24:37 | 0:24:39 | |
a winkle-picker on the other one, and up I went! | 0:24:39 | 0:24:43 | |
And I thoroughly enjoyed it, and then I started dancing with the man | 0:24:43 | 0:24:47 | |
who owned the dance school's daughter. I fancied her. | 0:24:47 | 0:24:50 | |
She used to do the tea bar and I used to get her out... | 0:24:50 | 0:24:54 | |
And there you go, | 0:24:54 | 0:24:55 | |
and then I just started dancing with her and on I went. | 0:24:55 | 0:24:58 | |
And that was the partnership that went on to win titles | 0:24:58 | 0:25:00 | |
-and stuff like that. -British champions and all that, yeah, so... | 0:25:00 | 0:25:03 | |
-Well, you've missed how I make the sponge, anyway. -Well, go on. | 0:25:03 | 0:25:06 | |
Just tell us about it quickly. | 0:25:06 | 0:25:07 | |
Egg yolks, sugar, melted chocolate gone in there, in goes the flour, | 0:25:07 | 0:25:10 | |
and I've folded in the whipped egg white. | 0:25:10 | 0:25:12 | |
And that's it, we just pour it into a little... | 0:25:12 | 0:25:14 | |
I don't quite understand why you had | 0:25:14 | 0:25:16 | |
to separate the egg whites from the yolk, | 0:25:16 | 0:25:18 | |
and then you bung it all in. | 0:25:18 | 0:25:20 | |
I'm making a meringue, so it's more elastic-y when I roll it up. | 0:25:20 | 0:25:23 | |
Otherwise, I'd have to chop it up. | 0:25:23 | 0:25:25 | |
Oh, I understand. Of course. Technical. | 0:25:25 | 0:25:27 | |
Were you ever a dancer, Rick? | 0:25:27 | 0:25:29 | |
To tell you the truth, I learned ballroom dancing at my prep school, | 0:25:29 | 0:25:33 | |
it was a boarding school. | 0:25:33 | 0:25:35 | |
But I didn't really enjoy it much cos I was always the girl... | 0:25:35 | 0:25:38 | |
LAUGHTER | 0:25:38 | 0:25:41 | |
And my partner, called Hector, | 0:25:41 | 0:25:43 | |
always insisted on me being the girl. | 0:25:43 | 0:25:45 | |
And tell you the truth, I've never really forgiven him because, | 0:25:45 | 0:25:49 | |
I mean, I love girls and all that, but I could only dance as a girl. | 0:25:49 | 0:25:53 | |
Let's get that straight... | 0:25:53 | 0:25:55 | |
So, Hector, if you're listening, please phone in... | 0:25:55 | 0:25:58 | |
Yeah, Hector, I haven't ever forgiven you. | 0:25:58 | 0:26:00 | |
But, I mean, the amazing thing about your career, really, | 0:26:01 | 0:26:04 | |
when most people, when they get to the grand age of 60, | 0:26:04 | 0:26:08 | |
they think about retiring and stuff... | 0:26:08 | 0:26:10 | |
-Well, I was thinking about retiring. -You just have a second wind. -Yeah! | 0:26:10 | 0:26:14 | |
I was gradually getting myself out of going up the dance studio | 0:26:14 | 0:26:17 | |
and this and that, and playing a bit more golf. | 0:26:17 | 0:26:19 | |
And then, at the age of 60, along came Strictly Come Dancing, | 0:26:19 | 0:26:23 | |
so, yeah, it started me off again, gave me a second wind, as you say. | 0:26:23 | 0:26:26 | |
It certainly did. Just go through this. | 0:26:26 | 0:26:29 | |
We've got whipped cream, you've got some mascarpone cheese in there, | 0:26:29 | 0:26:32 | |
and I'm putting in some of this - this is chestnut puree. | 0:26:32 | 0:26:35 | |
-Do you like chestnuts? -I do like a chestnut, yeah. -There you go. | 0:26:35 | 0:26:37 | |
Chestnut puree. And we just put these chestnuts in as well, | 0:26:37 | 0:26:40 | |
whole chestnuts, and I'll whip this up, | 0:26:40 | 0:26:42 | |
and it creates a nice little cream to go onto our sponge here. | 0:26:42 | 0:26:45 | |
Use a damp cloth to roll this up as well - that's the key to it. | 0:26:45 | 0:26:48 | |
But did you realise, when you were doing it, | 0:26:48 | 0:26:50 | |
it was going to be as successful as what it is? | 0:26:50 | 0:26:52 | |
No, I thought it wouldn't last more than a couple... | 0:26:52 | 0:26:54 | |
I thought, they'll do it for about two weeks on a Saturday night, then | 0:26:54 | 0:26:57 | |
it'd go to a Wednesday at 11 and then that would be the end of it. | 0:26:57 | 0:27:00 | |
Ballroom dancing? I never imagined the professionals | 0:27:00 | 0:27:02 | |
could get their celebrities to any standard. | 0:27:02 | 0:27:05 | |
No, I didn't either, when I started doing it. | 0:27:05 | 0:27:08 | |
Well, they weren't all successes, were they? | 0:27:08 | 0:27:10 | |
LAUGHTER | 0:27:10 | 0:27:12 | |
Thank you very much! | 0:27:12 | 0:27:13 | |
-Len, what was he like? Give us the truth. -He was good. | 0:27:13 | 0:27:17 | |
-He was very good at the ballroom. -The ballroom, the ballroom... | 0:27:17 | 0:27:19 | |
Waltzes and foxtrots and all that stuff, brilliant. | 0:27:19 | 0:27:22 | |
The Latin American, you know, he didn't quite have the hip action. | 0:27:22 | 0:27:26 | |
-I was useless, technically. -Yeah. | 0:27:26 | 0:27:29 | |
And his hair was always a tad long for me. | 0:27:29 | 0:27:32 | |
-But of course, then you went on to do America as well. -Yeah! | 0:27:33 | 0:27:36 | |
You've just finished doing America. That's hugely successful... | 0:27:36 | 0:27:38 | |
It's been fantastic, you know, who'd have thought it? | 0:27:38 | 0:27:41 | |
Old Len Goodman from Dartford ending up, you know, international | 0:27:41 | 0:27:45 | |
jet setter, doing the show over here and the show in America. | 0:27:45 | 0:27:48 | |
And then as soon as you've finished this, | 0:27:48 | 0:27:49 | |
-it's straight into doing the tour. -The tour starts. Yeah. | 0:27:49 | 0:27:52 | |
-Tell us about the tour, then, where are you going? -All over. | 0:27:52 | 0:27:54 | |
Glasgow, we're going to Manchester, Nottingham, Birmingham, the O2. | 0:27:54 | 0:27:59 | |
Arlene, as well, is joining you? | 0:27:59 | 0:28:01 | |
Arlene's coming out of retirement and joining us. | 0:28:01 | 0:28:05 | |
It's going to be fantastic to meet up with her again | 0:28:05 | 0:28:09 | |
and listen to her talking about all the male celebrities' bottoms. | 0:28:09 | 0:28:13 | |
-It's going to be nice, yeah. -But it was. I did the tour... | 0:28:13 | 0:28:15 | |
-It was good fun, wasn't it? -It is absolutely amazing. | 0:28:15 | 0:28:18 | |
To appear at Wembley and, like, the O2 and stuff like that... | 0:28:18 | 0:28:22 | |
-That's pretty good. -Thanks, mate. -That's while you've talked. | 0:28:22 | 0:28:27 | |
See, I could never ever have made that in a million years. No. | 0:28:27 | 0:28:31 | |
-Because... -Where's the robin? -Well, I went out Christmas shopping... | 0:28:31 | 0:28:35 | |
There is a story about this. I went out Christmas shopping... | 0:28:35 | 0:28:37 | |
If anybody listened to Radio 2 yesterday, I didn't really have | 0:28:37 | 0:28:40 | |
time cos Chris Evans was dragging me in and out of the studio. | 0:28:40 | 0:28:43 | |
But I didn't get time to get a red robin, but I did find this. | 0:28:43 | 0:28:46 | |
-So you've got a Robin. -A sprig of holly... | 0:28:49 | 0:28:52 | |
-Oh, it's gone. -It's a bit wee. | 0:28:52 | 0:28:55 | |
That's it on there. Are you happy with that? | 0:28:55 | 0:28:57 | |
And basically, what you do with this, Len, | 0:28:57 | 0:28:59 | |
is you slice it like that. Look at that. | 0:28:59 | 0:29:02 | |
And then it's not finished there, | 0:29:02 | 0:29:03 | |
cos what you do is a bit of this. | 0:29:03 | 0:29:05 | |
-Come on. -Oh.... Cream as well. | 0:29:05 | 0:29:08 | |
I bet there's not more than 20 calories in that. | 0:29:08 | 0:29:11 | |
-Well, it looks gorgeous. -Traditionally, you'd have | 0:29:11 | 0:29:13 | |
a bit of holly on top, like that. But there you go. | 0:29:13 | 0:29:16 | |
-but don't eat the holly, of course. -Do you know what? | 0:29:16 | 0:29:18 | |
I'm going to give you a round of applause. | 0:29:18 | 0:29:20 | |
CHEERS AND APPLAUSE | 0:29:20 | 0:29:21 | |
-Dive in. -I'm going to try it. -You might not do once you've tasted it. | 0:29:21 | 0:29:24 | |
-No, it looks delicious. -Yeah? Simple food. There you go. | 0:29:24 | 0:29:27 | |
Simple pimple - that's what I like. Yes. | 0:29:27 | 0:29:30 | |
I once tried a thing called a risotto. | 0:29:30 | 0:29:33 | |
LAUGHTER | 0:29:33 | 0:29:36 | |
And I thought... I had a mouthful, | 0:29:36 | 0:29:38 | |
-I thought, "This is quite nice, actually." -It's all right. | 0:29:38 | 0:29:41 | |
But then the first mouthful | 0:29:41 | 0:29:44 | |
is equally as the same as the fiftieth! | 0:29:44 | 0:29:46 | |
And that's what I don't like about Italian stuff, it's all the... | 0:29:46 | 0:29:52 | |
-I like a pea. -Tell me what this tastes like, then. | 0:29:52 | 0:29:55 | |
LAUGHTER | 0:29:55 | 0:29:57 | |
It's very, very, very moreish. | 0:29:58 | 0:30:00 | |
It's a ten from Len there for James' chocolate yule log, | 0:30:05 | 0:30:08 | |
and what a perfect treat for a Christmas party. | 0:30:08 | 0:30:10 | |
Now, don't go anywhere just yet, | 0:30:10 | 0:30:11 | |
cos there's still plenty more to come on today's show. | 0:30:11 | 0:30:15 | |
And first, it's over to Galton Blackiston, | 0:30:15 | 0:30:16 | |
and please don't adjust your set - it's just his jumper. | 0:30:16 | 0:30:20 | |
-Great to have you on the show, chef. -Lovely to see you. | 0:30:20 | 0:30:22 | |
So, what are we going to make, then? We've got roast... | 0:30:22 | 0:30:25 | |
It's shoulder of hogget, actually, which is slightly older | 0:30:25 | 0:30:27 | |
than the spring lamb, more flavour. | 0:30:27 | 0:30:30 | |
-And we're going to roast it in clean, damp hay, as you do. -Yeah. | 0:30:30 | 0:30:34 | |
-We'll do it on a bed of vegetables. -As you do. -As I do, yeah. | 0:30:34 | 0:30:37 | |
But this is the transition between lamb and mutton. | 0:30:37 | 0:30:40 | |
-Mutton's two years old. -Yes, exactly. It's a bit younger. | 0:30:40 | 0:30:43 | |
-Just over a year old. -A little bit younger. | 0:30:43 | 0:30:45 | |
First of all, you are going to do the bubble and squeak. | 0:30:45 | 0:30:47 | |
-Can you do the cabbage first? -I can do the cabbage first, yeah. | 0:30:47 | 0:30:49 | |
And get that in. And then let me get this lamb in the oven as well. | 0:30:49 | 0:30:54 | |
-So we're going to slow-roast this lamb, then? -Yeah, yeah. | 0:30:54 | 0:30:57 | |
Cover it with herbs and butter, slow-roast it, make sort of a jus | 0:30:57 | 0:31:02 | |
or a gravy out of the vegetables, | 0:31:02 | 0:31:05 | |
out of the scrap bits in the bottom, and the vegetables, | 0:31:05 | 0:31:08 | |
and, yeah, it will be delicious. | 0:31:08 | 0:31:10 | |
And where did the inspiration for this come from, then? | 0:31:10 | 0:31:12 | |
Uh... I know what you're going to say here! | 0:31:12 | 0:31:15 | |
LAUGHTER | 0:31:15 | 0:31:18 | |
-Just say. -Hang on... -Tell...! | 0:31:18 | 0:31:20 | |
He thinks that because I was round his house not so long ago, and | 0:31:20 | 0:31:24 | |
he did shoulder of lamb... | 0:31:24 | 0:31:26 | |
-"Oh, I'm going to do shoulder of lamb!" -Like, three days ago. | 0:31:26 | 0:31:28 | |
Shoulder of lamb, done in hay, has been going on for years... | 0:31:28 | 0:31:31 | |
All you've done to this recipe that I cooked for you at my house | 0:31:31 | 0:31:35 | |
is just put a pile of hay in it. | 0:31:35 | 0:31:36 | |
Well, actually, to be fair, James, it did taste really good, actually. | 0:31:36 | 0:31:40 | |
It's a classical French dish, James. Been doing it for hundreds of years. | 0:31:40 | 0:31:44 | |
Thank you, thank you, thank you, Andre. Anyway... | 0:31:44 | 0:31:46 | |
Remember this is your first time on the show. | 0:31:46 | 0:31:48 | |
LAUGHTER | 0:31:48 | 0:31:50 | |
Now then, the hay... | 0:31:50 | 0:31:51 | |
-Concentrate on what I'm up to. -Concentrate... What? -Hay. | 0:31:51 | 0:31:55 | |
-Where'd you get the hay from? -Fields. -Fields. -No. | 0:31:55 | 0:31:58 | |
-From a pet shop. -From a pet shop. -But you need clean, wet hay. | 0:31:58 | 0:32:03 | |
-Don't take it out of your rabbit hutch... -No, don't do that. | 0:32:03 | 0:32:05 | |
It might look like you've got sultanas in there. | 0:32:05 | 0:32:08 | |
Yeah, go on. | 0:32:08 | 0:32:10 | |
Get the onions and the carrot and the fennel in here. | 0:32:10 | 0:32:12 | |
We know each other really well, Pixie, so... | 0:32:12 | 0:32:14 | |
Leave it there for the time being. | 0:32:14 | 0:32:16 | |
Now then, herbs to be chopped for the shoulder of lamb. | 0:32:16 | 0:32:19 | |
-Get this garlic in there as well. -Right, so, I've got my... | 0:32:19 | 0:32:22 | |
This is a bit fancy, this... | 0:32:22 | 0:32:24 | |
Well, it's not really. It's what we do in Norfolk. | 0:32:24 | 0:32:26 | |
I mean, you might not think so, up north, | 0:32:26 | 0:32:28 | |
where things are very, very rustic! | 0:32:28 | 0:32:30 | |
But down our way, we have got... | 0:32:30 | 0:32:33 | |
-And that's a swede, by the way. -All right. | 0:32:33 | 0:32:36 | |
Just before you try and tell me that's a turnip. That is a swede. | 0:32:36 | 0:32:40 | |
Right. Anyway, so chopping herbs to go in a load of butter, | 0:32:41 | 0:32:44 | |
and this is where you will love it, | 0:32:44 | 0:32:46 | |
because we absolutely cover the lamb in the butter and herbs. | 0:32:46 | 0:32:49 | |
-So, what herbs you got in there, then? -Parsley, mint, tarragon. | 0:32:49 | 0:32:52 | |
But you can use any other soft herbs if you want to. | 0:32:52 | 0:32:55 | |
Don't use too much rosemary - they're a bit more abrasive. | 0:32:55 | 0:32:58 | |
Like so. Right... Into here, soft butter. | 0:32:59 | 0:33:03 | |
Get your hands in there. Get a bit of seasoning on there. | 0:33:03 | 0:33:07 | |
-So you want this for the bubble and squeak as well? -I do, yeah. | 0:33:07 | 0:33:10 | |
So, the bubble and squeak. Also, you're going to do some shallots... | 0:33:10 | 0:33:14 | |
-Right. -..in a pan as well. So you need to get cracking. | 0:33:15 | 0:33:18 | |
-You know what I mean? -Why do you soak this, then? | 0:33:19 | 0:33:22 | |
-Because you need it damp, otherwise it burns. -All right. | 0:33:22 | 0:33:26 | |
So you need it damp and moist. | 0:33:26 | 0:33:27 | |
So you get the flavour of that hay going through the lamb, | 0:33:27 | 0:33:31 | |
going into your sauce, job's a good 'un, you'll love it, | 0:33:31 | 0:33:34 | |
you'll be nicking my recipe and saying it's yours. | 0:33:34 | 0:33:37 | |
Would you do this with turkey this Christmas, then? Or not? | 0:33:37 | 0:33:39 | |
-Oh, I'm not so sure about that. -No? | 0:33:39 | 0:33:41 | |
No, I'm not so sure about doing it with a turkey. | 0:33:41 | 0:33:44 | |
But certainly works with lamb beautifully. | 0:33:44 | 0:33:47 | |
OK. So, again, season the top of it. | 0:33:47 | 0:33:51 | |
-This is going to go in there. -Be generous with it. | 0:33:51 | 0:33:53 | |
-Get a decent pan so it fits in the pan. -OK. | 0:33:53 | 0:33:57 | |
And then more hay over the top. | 0:33:57 | 0:33:59 | |
You're quite liking this, aren't you? | 0:33:59 | 0:34:01 | |
I can tell. I can tell, James. | 0:34:01 | 0:34:03 | |
LAUGHTER | 0:34:03 | 0:34:05 | |
You can. | 0:34:05 | 0:34:07 | |
-Yeah. -Right. Tinfoil over the top. -Yeah. | 0:34:07 | 0:34:10 | |
Oven on at about 350, gas mark four, for about an hour... | 0:34:10 | 0:34:14 | |
It's always better to put a bit of stock in first, | 0:34:14 | 0:34:16 | |
-though, isn't it, really? -A bit of stock. -Yeah. | 0:34:16 | 0:34:18 | |
A bit of stock in there. Or water, water will work just fine. | 0:34:18 | 0:34:21 | |
Cos if you don't put stock in, the hay burns, don't you think? | 0:34:21 | 0:34:24 | |
-No, it doesn't necessarily burn. It dries out a bit. -OK. | 0:34:24 | 0:34:28 | |
But that's ready. Get it in the oven. | 0:34:28 | 0:34:30 | |
The beauty of this is it's a real... | 0:34:30 | 0:34:33 | |
Well, it's a simple dish, but it's so comforting. | 0:34:33 | 0:34:36 | |
So this is going to go in this oven. | 0:34:36 | 0:34:38 | |
How's it looking so far, Pixie? | 0:34:38 | 0:34:40 | |
-Um, it looks interesting. -Simple? "Interesting"! -Yeah. | 0:34:40 | 0:34:43 | |
-Pixie, you're going to love this. -Yeah? -Just going to wash my hands. | 0:34:43 | 0:34:46 | |
-Right. -How are you doing with the bubble and squeak? | 0:34:46 | 0:34:48 | |
Well, I'm a bit behind at the moment. | 0:34:48 | 0:34:50 | |
I've got some garlic, a bit of shallot... | 0:34:50 | 0:34:52 | |
..which I'm going to fry off, and a little bit of butter. | 0:34:52 | 0:34:55 | |
Right, the next thing... apple jelly. | 0:34:55 | 0:34:59 | |
Now, my friend from Wales, he has a lovely little cottage industry | 0:34:59 | 0:35:03 | |
doing his own cider, apple juice. He's brilliant. | 0:35:03 | 0:35:08 | |
And there's a real little cottage industry, | 0:35:08 | 0:35:10 | |
and this is his apple juice, made from Bramley apples. | 0:35:10 | 0:35:13 | |
You spend your time tidying me up! | 0:35:15 | 0:35:17 | |
-Now, right, right, right. Apple juice in there. Sugar. -Yeah. | 0:35:18 | 0:35:24 | |
-Vinegar. White wine vinegar. -OK. -Or cider vinegar. | 0:35:26 | 0:35:30 | |
Probably cider vinegar. | 0:35:30 | 0:35:31 | |
In fact, he does cider vinegar as well. | 0:35:31 | 0:35:34 | |
He also does the most amazing perry. He also does Calvados. | 0:35:34 | 0:35:37 | |
He's good. | 0:35:37 | 0:35:38 | |
And then he sits there and drinks it. | 0:35:39 | 0:35:41 | |
Have some gelatine at the ready, which is soaked in water. | 0:35:41 | 0:35:44 | |
Get that ready. | 0:35:44 | 0:35:45 | |
And as soon as this comes to the boil and the sugar is melted... | 0:35:45 | 0:35:48 | |
Is there anything you can't do in Norfolk, then? | 0:35:48 | 0:35:50 | |
Well, to be fair, we do a lot of things well in Norfolk... | 0:35:50 | 0:35:53 | |
..apart from play football! | 0:35:53 | 0:35:54 | |
LAUGHTER | 0:35:54 | 0:35:57 | |
That's another story, but hey... | 0:35:57 | 0:35:59 | |
Now, a little bit of mint. | 0:35:59 | 0:36:00 | |
Skiing's quite difficult, innit, in Norfolk? | 0:36:00 | 0:36:02 | |
We're quite flat in Norfolk, yeah. Quite flat, yes. | 0:36:02 | 0:36:07 | |
Right, so bubble and squeak. We've baked potatoes... | 0:36:07 | 0:36:09 | |
Yes, you've got your shallots in the pan, | 0:36:09 | 0:36:11 | |
a little bit of garlic in there. | 0:36:11 | 0:36:12 | |
You've got a Norfolk Keeper potato there. | 0:36:12 | 0:36:14 | |
You've got swede. Is that a turnip? | 0:36:14 | 0:36:16 | |
-No, that's not a turnip - that's a swede. -All right. | 0:36:16 | 0:36:19 | |
Swede, turnip... Anyway, it's in there. | 0:36:19 | 0:36:22 | |
And, yes, the variety of potato is quite important, | 0:36:22 | 0:36:25 | |
so we'll use a Maris Piper, | 0:36:25 | 0:36:27 | |
and they do have these particular potatoes called Norfolk Keepers | 0:36:27 | 0:36:30 | |
-which are good. -OK. | 0:36:30 | 0:36:32 | |
-As soon as that cabbage is ready, take that out. -Yeah, I'm doing it. | 0:36:32 | 0:36:35 | |
Yeah, good boy, good boy. | 0:36:35 | 0:36:36 | |
-Things are going quite well, James. -For you. -All going to plan, yeah. | 0:36:36 | 0:36:41 | |
So, tell us about Morston Hall, then. | 0:36:41 | 0:36:42 | |
Well, Morston Hall, actually, we've got a very big day today, | 0:36:42 | 0:36:45 | |
got a wedding on today, so congratulations to the couple | 0:36:45 | 0:36:47 | |
who are getting married and all that sort... I'll be with you soon... | 0:36:47 | 0:36:50 | |
-..watching things don't go wrong. -Right. | 0:36:50 | 0:36:53 | |
And Morston Hall is going very well, thank you, yeah. It's a lovely | 0:36:53 | 0:36:57 | |
sort of oasis of calm and serenity, and things have gone quite nicely. | 0:36:57 | 0:37:02 | |
This is the place where you got the Michelin, but then you've got... | 0:37:02 | 0:37:05 | |
Well, tell us about the other thing that you've launched. | 0:37:05 | 0:37:07 | |
Look, you can tell straightaway - "the other thing"! | 0:37:07 | 0:37:10 | |
-No...! -It's a brilliant fish and chip place, and that's in Cromer. | 0:37:10 | 0:37:14 | |
And I love it, I love it, my wife loves it even more than I do. | 0:37:14 | 0:37:17 | |
Because it's just so busy and so buzzing, it's just great. | 0:37:17 | 0:37:21 | |
And we do all sorts of different things - | 0:37:21 | 0:37:24 | |
we don't just do your standard fish and chips, | 0:37:24 | 0:37:26 | |
but you can go in there and have lobster, | 0:37:26 | 0:37:28 | |
you can have reef and beef, which is lobster and beef if you want to, | 0:37:28 | 0:37:31 | |
and all that sort of thing. | 0:37:31 | 0:37:32 | |
-Right. -So it is good, and I love it now. | 0:37:32 | 0:37:35 | |
At the time, it nearly killed me | 0:37:35 | 0:37:36 | |
because we suddenly had to take on 35 staff in the first week. | 0:37:36 | 0:37:41 | |
So you're open all the way through Christmas with it...? | 0:37:42 | 0:37:44 | |
Yeah, cos it's right on the front at Cromer. | 0:37:44 | 0:37:46 | |
and there's a winter, you know, a Christmas Cromer Pier show, | 0:37:46 | 0:37:50 | |
and so it's busy through that time as well. So it's great. | 0:37:50 | 0:37:53 | |
Shallot, mint, gelatine getting ready. | 0:37:53 | 0:37:56 | |
-Meanwhile...are you struggling there? -No, I'm fine. | 0:37:56 | 0:38:00 | |
Just doing a little bit of apple to go in the apple... | 0:38:00 | 0:38:04 | |
..apple and mint jelly. Like so. | 0:38:04 | 0:38:06 | |
It's a lot easier just with potatoes. | 0:38:06 | 0:38:09 | |
You can use any vegetables, really. You could use carrots, | 0:38:09 | 0:38:13 | |
-parsnips, as well as swede. -Turnip. -Turnip if you want to. -Yep. | 0:38:13 | 0:38:17 | |
All that sort of thing, so... | 0:38:17 | 0:38:18 | |
..don't be just restricted to swede, potato... | 0:38:18 | 0:38:21 | |
-..and what I've done. -Right, this is going to go in there. | 0:38:22 | 0:38:25 | |
Now add the gelatine. Once the sugar has melted, add the gelatine. | 0:38:25 | 0:38:28 | |
Or you could use agar-agar if you wanted to. | 0:38:29 | 0:38:32 | |
OK, now I'm going to have a look at my lamb. | 0:38:33 | 0:38:35 | |
-This lamb has been in, obviously,... -Yeah. | 0:38:35 | 0:38:38 | |
I think you'll quite like this, James. | 0:38:39 | 0:38:41 | |
JAMES GIGGLES | 0:38:41 | 0:38:43 | |
I'm not too sure, but...I think you'll quite like it. | 0:38:44 | 0:38:47 | |
-Let's have a look. -So what do you do with it? | 0:38:47 | 0:38:49 | |
-You've got to take the hay off halfway through, surely? -Yes. -Yeah. | 0:38:49 | 0:38:52 | |
Look at that. Falling off the bone. | 0:38:52 | 0:38:55 | |
Oh, James. Hey? | 0:38:56 | 0:38:59 | |
This looks good. | 0:38:59 | 0:39:00 | |
Don't tell me, "It looks just like mine did the other week." | 0:39:01 | 0:39:04 | |
LAUGHTER | 0:39:04 | 0:39:06 | |
-So I've got butter in here. -That's it. | 0:39:06 | 0:39:09 | |
You need loads of butter in there. | 0:39:09 | 0:39:11 | |
-And then... -More? -Yeah. -More? -All that, all that. | 0:39:13 | 0:39:17 | |
Look, it's not the sort of thing you do every day of the week, | 0:39:17 | 0:39:20 | |
that bubble and squeak. | 0:39:20 | 0:39:21 | |
It's the sort of thing you get when your mother-in-law's over | 0:39:21 | 0:39:24 | |
or something like that, perhaps. | 0:39:24 | 0:39:26 | |
There again, there's a train of thought which says, | 0:39:26 | 0:39:28 | |
"Would you give that to your mother...?" | 0:39:28 | 0:39:30 | |
I don't know. She better not be listening! | 0:39:30 | 0:39:32 | |
Salt. Black pepper. | 0:39:32 | 0:39:35 | |
Right, tell us about this jelly, | 0:39:35 | 0:39:36 | |
then, cos we've stopped halfway through. | 0:39:36 | 0:39:38 | |
No, right, I'm going to tell you. | 0:39:38 | 0:39:41 | |
I've just got to make sure I do the right one of these. | 0:39:41 | 0:39:44 | |
-Right. That pan juices are now going to reduce. -Yeah. -OK? | 0:39:44 | 0:39:47 | |
And then, the jelly... goes in there, like that. | 0:39:47 | 0:39:52 | |
And then pour it into a tray lined with clingfilm. | 0:39:52 | 0:39:56 | |
-Let it cool down. -In the fridge? | 0:39:57 | 0:40:00 | |
-And then put it in the fridge. -Do you want me to get that one out? -Yeah, perfect. Thank you. | 0:40:00 | 0:40:04 | |
You're probably best doing this over by the fridge, | 0:40:04 | 0:40:07 | |
rather than watch me struggle with it. | 0:40:07 | 0:40:09 | |
Don't do that! | 0:40:09 | 0:40:11 | |
JAMES LAUGHS | 0:40:11 | 0:40:12 | |
-Right, there you go. -Right, like so. | 0:40:12 | 0:40:14 | |
-Now we are almost there. -How's your bubble and squeak? | 0:40:14 | 0:40:17 | |
-It's ready, it's ready. -How's everything? -We're ready. | 0:40:17 | 0:40:19 | |
-Right, ready. Let's serve it. -Let's serve it. Let's serve it. | 0:40:19 | 0:40:22 | |
Keep going. The shoulder of lamb is hot. | 0:40:22 | 0:40:26 | |
Oh, look at this. | 0:40:28 | 0:40:30 | |
Ooh! | 0:40:30 | 0:40:32 | |
Look at it, James. Look at it. | 0:40:33 | 0:40:34 | |
It is very hot, so there you go. | 0:40:34 | 0:40:37 | |
-Do you just rip this apart? -Isn't this beautiful? | 0:40:37 | 0:40:40 | |
This is how you really want to eat shoulder of lamb, isn't it? | 0:40:40 | 0:40:43 | |
I apologise for that. It was a bit hot. | 0:40:43 | 0:40:45 | |
-That is a bit hot. -Obviously. -But, hey! HAY - get it?! | 0:40:45 | 0:40:48 | |
-Right. Do you want a bit of this on? -Yeah. | 0:40:48 | 0:40:52 | |
Oh, look at this. | 0:40:53 | 0:40:55 | |
Now, that is a Yorkshire portion. | 0:40:55 | 0:40:57 | |
Go on. | 0:40:57 | 0:40:58 | |
The lamb... | 0:40:58 | 0:41:00 | |
It does need to be falling off the bone, like this. | 0:41:01 | 0:41:04 | |
-It really does. -Gravy? -Yeah. | 0:41:04 | 0:41:07 | |
Mind my jumper. | 0:41:09 | 0:41:10 | |
LAUGHTER | 0:41:10 | 0:41:12 | |
I know what you're like. | 0:41:12 | 0:41:14 | |
Thank you, thank you. | 0:41:14 | 0:41:15 | |
-The apple and mint jelly. -Tell us what this is again. | 0:41:15 | 0:41:19 | |
This is your slow-roast shoulder of lamb, baked in hay, | 0:41:19 | 0:41:23 | |
bubble and squeak, apple and mint jelly. Comfort food at its best. | 0:41:23 | 0:41:28 | |
It does look good, though. | 0:41:28 | 0:41:29 | |
It looks pretty good to me. | 0:41:33 | 0:41:35 | |
-Right, you get to dive into this. -Ooh! -For breakfast. | 0:41:35 | 0:41:38 | |
That's really well-buttered bubble and squeak. | 0:41:40 | 0:41:43 | |
What has that taken, about four hours? | 0:41:43 | 0:41:45 | |
I would say, maximum, four hours. | 0:41:45 | 0:41:47 | |
-You can't really go wrong with it, that's beauty of it. -OK, here we go. | 0:41:47 | 0:41:50 | |
-You could just put that in the centre and we could all... -Everybody just dives in. | 0:41:50 | 0:41:53 | |
-That's what he did. -Yeah. | 0:41:53 | 0:41:55 | |
Tell us what you think. | 0:41:55 | 0:41:57 | |
-So, there's no hay left in? -No. | 0:41:57 | 0:41:59 | |
You might get the odd strand. | 0:41:59 | 0:42:01 | |
Stuck in my teeth when I'm talking to you. | 0:42:01 | 0:42:04 | |
-But it is that hogget. It's got... -Much more flavour. | 0:42:04 | 0:42:06 | |
-Bigger flavour than lamb. -Amazing. | 0:42:06 | 0:42:09 | |
-It's all right, isn't it? -Like that? -Hmmm! -Pixie, do you like that? | 0:42:09 | 0:42:13 | |
I don't usually eat lamb, but I will from now, | 0:42:13 | 0:42:16 | |
-and if it tastes as good as this... -I can retire now! | 0:42:16 | 0:42:20 | |
Gordon was certainly hitting the high notes with Pixie there, | 0:42:24 | 0:42:27 | |
and I really hope that he got to that wedding in time. | 0:42:27 | 0:42:30 | |
Now it is over to Keith Floyd, who is continuing his journey around the UK. | 0:42:30 | 0:42:34 | |
When Queen Victoria used to travel up to see Partick Thistle play, | 0:42:34 | 0:42:39 | |
she ordered the blinds shut as the Royal Train | 0:42:39 | 0:42:41 | |
travelled through the Black Country so she wouldn't see or smell | 0:42:41 | 0:42:45 | |
the acrid and poisonous smoke that belched from the chimneys. | 0:42:45 | 0:42:48 | |
Now, most of that industry has gone. | 0:42:48 | 0:42:51 | |
The forges and the factories have largely disappeared, | 0:42:51 | 0:42:54 | |
and the planners have turned Dudley into a clean, modern town, | 0:42:54 | 0:42:57 | |
just like any other. | 0:42:57 | 0:42:59 | |
ROUSING CHORAL MUSIC PLAYS | 0:43:01 | 0:43:04 | |
I don't want to call my producer a plagiarist, | 0:43:13 | 0:43:16 | |
but he nicked this piece of music from C4's excellent series, | 0:43:16 | 0:43:19 | |
A Truly British Coup, | 0:43:19 | 0:43:21 | |
starring three of the best-known actors on telly today, | 0:43:21 | 0:43:24 | |
Ray Mac-An'-Ally! | 0:43:24 | 0:43:26 | |
When Satan stood on Brierley Hill And far around him gazed | 0:43:29 | 0:43:34 | |
He said, "I never more shall feel At hell's fierce flames amazed." | 0:43:34 | 0:43:38 | |
LIVELY MUSIC PLAYS | 0:43:45 | 0:43:48 | |
A cook, like any other artist - | 0:44:04 | 0:44:07 | |
spring-maker, chain-maker, racing driver, pianist, | 0:44:07 | 0:44:11 | |
philosopher, painter, artist of any sort, needs inspiration. | 0:44:11 | 0:44:16 | |
And I need inspiration to create my little dish. | 0:44:16 | 0:44:21 | |
To paint my own canvas, | 0:44:21 | 0:44:23 | |
in culinary terms, of what the Black Country, to me, is all about. | 0:44:23 | 0:44:26 | |
So I thought I'd catch this bus, | 0:44:26 | 0:44:28 | |
drive around, gaze out of the window, | 0:44:28 | 0:44:31 | |
and look for the sort of things you'd expect to find | 0:44:31 | 0:44:34 | |
for an aspiring, young, brilliant cook like myself. | 0:44:34 | 0:44:37 | |
Things like the MFI Carpet Centre, | 0:44:37 | 0:44:40 | |
and chimneys, all that sort of stuff. | 0:44:40 | 0:44:43 | |
It's very hard, isn't it? | 0:44:43 | 0:44:45 | |
Van Gogh, when he took his donkey and cart around Provence, | 0:44:45 | 0:44:49 | |
didn't know how lucky he was! | 0:44:49 | 0:44:52 | |
There are good things about the Black Country, | 0:44:52 | 0:44:56 | |
like these pork scratchings, which have fascinated my producer. | 0:44:56 | 0:45:00 | |
I don't know where he got them from. | 0:45:00 | 0:45:02 | |
Presumably the BBC canteen! | 0:45:02 | 0:45:04 | |
Cos no self-respecting Black Country person | 0:45:04 | 0:45:07 | |
would eat these kind of score pratchings! | 0:45:07 | 0:45:11 | |
But they ARE very good. | 0:45:14 | 0:45:15 | |
Erm, between a piece of stale bread, they're even better! | 0:45:15 | 0:45:20 | |
Then there are the other delights. | 0:45:20 | 0:45:23 | |
Your tube of... | 0:45:23 | 0:45:25 | |
In poetic and artistic painting terms, | 0:45:25 | 0:45:28 | |
this is a tube of black paint. | 0:45:28 | 0:45:31 | |
We call it black pudding, and it's normally fried and cooked, | 0:45:31 | 0:45:34 | |
but for the purposes of this film, | 0:45:34 | 0:45:37 | |
owing certain restrictions forced upon us | 0:45:37 | 0:45:39 | |
by the fact that this bus does not have a kitchen, | 0:45:39 | 0:45:42 | |
I have to eat it raw. It's very nice raw. | 0:45:42 | 0:45:45 | |
To go back to the pottery aspect - | 0:45:45 | 0:45:47 | |
and we are nearly in the Potteries - | 0:45:47 | 0:45:49 | |
the Black Country does run into Staffordshire, | 0:45:49 | 0:45:52 | |
where they make pottery - | 0:45:52 | 0:45:53 | |
we have a hand-raised, individually made, | 0:45:53 | 0:45:57 | |
tailored, should I say, pork pie, | 0:45:57 | 0:46:00 | |
which is very, very good indeed. | 0:46:00 | 0:46:03 | |
The purpose of this is really for me to have a little pint, | 0:46:03 | 0:46:06 | |
cheer myself up, a relaxation, before I create my masterpiece. | 0:46:06 | 0:46:11 | |
When, as Bob Dylan says, I paint my masterpiece, I want you to be there. | 0:46:11 | 0:46:15 | |
So have a look out of the window while I relax and gain inspiration. | 0:46:15 | 0:46:20 | |
This is really weird, isn't it? | 0:46:25 | 0:46:28 | |
He said, "Chat up John, the driver. | 0:46:28 | 0:46:30 | |
"He knows all about Black Country food." | 0:46:30 | 0:46:33 | |
I hate trying to do interviews, and stuff like that, | 0:46:33 | 0:46:36 | |
so stay with me, but I've got to ask you some questions, | 0:46:36 | 0:46:39 | |
just to make him happy. What's your favourite food? | 0:46:39 | 0:46:43 | |
I like chitterlings. | 0:46:43 | 0:46:46 | |
Not many people like them but I do. | 0:46:46 | 0:46:49 | |
What are chitterlings? | 0:46:49 | 0:46:51 | |
You boil up pigs' innards with a bit of swede, | 0:46:51 | 0:46:54 | |
put a bit of mustard on, and away you go. | 0:46:54 | 0:46:57 | |
I mean, this interview, which I'm conducting very badly... | 0:46:57 | 0:47:02 | |
I haven't got any inspiration. | 0:47:02 | 0:47:04 | |
Could you, as they say, give us a song? | 0:47:04 | 0:47:06 | |
I mean, it's a long way to tip a drink down. | 0:47:06 | 0:47:09 | |
-Well, there is a little song... -If music BE the food... | 0:47:09 | 0:47:14 | |
There is a little song we finish off on a night. | 0:47:14 | 0:47:18 | |
It goes something like this. | 0:47:18 | 0:47:20 | |
# Oh, pin back your ears | 0:47:20 | 0:47:22 | |
# And I'll sing you a song of a town that is dear to me heart | 0:47:22 | 0:47:26 | |
# Where they makes chains and nails | 0:47:26 | 0:47:29 | |
# And they holds jumble sales | 0:47:29 | 0:47:31 | |
# And everyone's mad about darts | 0:47:31 | 0:47:33 | |
# So take me back where the smoke rolls black | 0:47:33 | 0:47:37 | |
# The Delph Prize Ales flow free | 0:47:37 | 0:47:40 | |
# Where factory wenches lie over park benches | 0:47:40 | 0:47:44 | |
# Cradley Heath means home to me. # | 0:47:44 | 0:47:48 | |
That's a very naughty song. Let's get another verse! | 0:47:50 | 0:47:53 | |
LIVELY FIDDLE MUSIC PLAYS | 0:47:53 | 0:47:56 | |
My producer's shortly going on a course on how to choose music for television programmes. | 0:48:03 | 0:48:08 | |
I wish I'd sent him on one before we made this series. | 0:48:08 | 0:48:11 | |
For example, this particular piece is called Cowboy Time - | 0:48:11 | 0:48:15 | |
most appropriate for taking a narrow-boat out to lunch. Yee-ha! | 0:48:15 | 0:48:19 | |
I've racked my brains to create this dish which somehow reflects the Black Country as I've seen it. | 0:48:19 | 0:48:26 | |
Quite a difficult task. To make it even more difficult, | 0:48:26 | 0:48:28 | |
they've put me on a 7ft-wide narrow-boat. | 0:48:28 | 0:48:31 | |
There's no room here to manoeuvre at all. | 0:48:31 | 0:48:34 | |
And there's a huge crew of people all behind me. | 0:48:34 | 0:48:37 | |
I've thought about it all, and I reckoned the secret was beer. | 0:48:37 | 0:48:41 | |
Black Country beer is terribly good. | 0:48:41 | 0:48:43 | |
I'm not a beer drinker but up here, | 0:48:43 | 0:48:46 | |
I've been swinging back a few different kinds of pints | 0:48:46 | 0:48:48 | |
and enjoying them very much indeed. | 0:48:48 | 0:48:50 | |
I thought I would cook some beef in some beer with some onions. | 0:48:50 | 0:48:54 | |
Years ago, the typical barge dish would have been a long pot. | 0:48:54 | 0:48:58 | |
The bottom would be filled with apples, covered with suet pastry, | 0:48:58 | 0:49:02 | |
then layers of meat, suet pastry, vegetables, suet pastry. | 0:49:02 | 0:49:08 | |
They'd pop it all on top of their coal-burning stove all day | 0:49:08 | 0:49:13 | |
when they trundled up and down the canal. | 0:49:13 | 0:49:15 | |
When they'd finished working, it was cooked - | 0:49:15 | 0:49:18 | |
the vegetables, the meat, and the pudding at the bottom. | 0:49:18 | 0:49:20 | |
I haven't got that kind of... well, experience, really, | 0:49:20 | 0:49:25 | |
so I'm going to fry some pieces of stewing steak, | 0:49:25 | 0:49:30 | |
cut in nice little collops, that's a good Midlands word. | 0:49:30 | 0:49:35 | |
Collops of steak. OK. Get those quite nicely brown. | 0:49:35 | 0:49:39 | |
And then, now that they are brown, transfer them into this other dish, | 0:49:39 | 0:49:45 | |
which has got some good onions sizzling away in the bottom. | 0:49:45 | 0:49:49 | |
There's a delicious smell in this little narrow-boat. | 0:49:49 | 0:49:52 | |
You mustn't call these barges, by the way. | 0:49:52 | 0:49:55 | |
Captains of narrow-boats get very upset if you call them barges! | 0:49:55 | 0:49:59 | |
You pop that in like that. | 0:49:59 | 0:50:02 | |
Then a drop of excellent mild ale. | 0:50:02 | 0:50:05 | |
Turn up the gas to maximum. | 0:50:05 | 0:50:08 | |
A drop of mild ale in there like that. | 0:50:08 | 0:50:11 | |
Then a little tiny bit of tomato puree. | 0:50:11 | 0:50:16 | |
Stew that round. | 0:50:16 | 0:50:18 | |
A few good English herbs - a sprig of parsley, a little bit | 0:50:18 | 0:50:22 | |
of thyme and a little bit of sage. | 0:50:22 | 0:50:26 | |
They go in there and bubble away | 0:50:26 | 0:50:29 | |
for...oh...20 minutes or so. | 0:50:29 | 0:50:33 | |
When that's reduced, you then add some excellent dark meat stock. | 0:50:33 | 0:50:39 | |
Then you cover it, let it simmer. | 0:50:39 | 0:50:42 | |
That will probably take about two hours. | 0:50:42 | 0:50:45 | |
So you go out, look at the lovely countryside, see the salmon leap, | 0:50:45 | 0:50:50 | |
the kingfishers darting up and down, | 0:50:50 | 0:50:52 | |
the fishermen pulling out crayfish and lobsters, | 0:50:52 | 0:50:54 | |
and the herons flapping, and look at the wonderful sights. | 0:50:54 | 0:50:58 | |
When you return, fresh from this wonderful experience, | 0:50:58 | 0:51:02 | |
my dish will be ready. | 0:51:02 | 0:51:03 | |
# The gas was on in the Institute | 0:51:07 | 0:51:09 | |
# The flare was up in the gym | 0:51:09 | 0:51:12 | |
# A man was running a mineral line | 0:51:12 | 0:51:15 | |
# A lass was singing a hymn | 0:51:15 | 0:51:18 | |
# When Captain Webb, the Dawley man | 0:51:18 | 0:51:21 | |
# Captain Webb from Dawley | 0:51:21 | 0:51:23 | |
# Came swimming along the old canal that carried the bricks to Lawley | 0:51:23 | 0:51:29 | |
# Swimming along, swimming along Swimming along from Severn | 0:51:31 | 0:51:36 | |
# And paying a call at Dawley Bank while swimming along to heaven. # | 0:51:36 | 0:51:42 | |
Mm...another terribly good thing about the Black Country | 0:51:47 | 0:51:52 | |
is the availability of toffee apples. | 0:51:52 | 0:51:54 | |
I hope you enjoyed the leaping salmon and the kingfishers. | 0:51:54 | 0:51:58 | |
While you've been away, I have been very busy. | 0:51:58 | 0:52:02 | |
Richard, come and have a look. | 0:52:02 | 0:52:03 | |
I've fried my black pudding and my little beetroots, | 0:52:03 | 0:52:07 | |
so they're succulent and ready now... Lift up a tiny bit. | 0:52:07 | 0:52:10 | |
..to pop into my beef, | 0:52:10 | 0:52:13 | |
which has been simmering in the beer and stock, | 0:52:13 | 0:52:16 | |
and my thyme, bay leaf, parsley and sage. | 0:52:16 | 0:52:20 | |
Now, while you were out there, looking at all those things, | 0:52:20 | 0:52:24 | |
my producer nipped off the barge... sorry, the longboat, narrow-boat, | 0:52:24 | 0:52:28 | |
for a few seconds, Vikings as we are, | 0:52:28 | 0:52:31 | |
and nearly bought a Staffordshire terrier. | 0:52:31 | 0:52:34 | |
He explained what I was cooking and they said, "That sounds good." | 0:52:34 | 0:52:38 | |
As a matter of fact, I'm very proud of this little dish. | 0:52:38 | 0:52:40 | |
We now have to finish it off very slightly. | 0:52:40 | 0:52:44 | |
I have to put the beetroot and the black pudding into the sauce there. | 0:52:44 | 0:52:49 | |
OK. | 0:52:53 | 0:52:54 | |
Turn the gas up to maximum for a second so they can absorb | 0:52:56 | 0:53:00 | |
their individual flavours. | 0:53:00 | 0:53:02 | |
Witness, my dear Watson, Richard, as I call him normally, | 0:53:02 | 0:53:05 | |
witness the interesting colours in here. | 0:53:05 | 0:53:07 | |
Can you see the purple, the beef and the black? | 0:53:07 | 0:53:10 | |
That is my BLACK Country dish. | 0:53:10 | 0:53:13 | |
The only way to test anything like this | 0:53:13 | 0:53:15 | |
is to ask a knowledgeable man from the region to try it. | 0:53:15 | 0:53:19 | |
How we get out of the sequence | 0:53:19 | 0:53:21 | |
to get the guy who's driving it, | 0:53:21 | 0:53:23 | |
the captain, to come and taste it, I'm not sure. | 0:53:23 | 0:53:26 | |
While you think how to do that, | 0:53:26 | 0:53:27 | |
I am going to tip this into my lovely white dish. | 0:53:27 | 0:53:31 | |
Cos I always like food to be the star of the whole thing. | 0:53:31 | 0:53:35 | |
Pop it into my dish like that. | 0:53:35 | 0:53:38 | |
A delightful arrangement of colours ...and flavours. | 0:53:38 | 0:53:43 | |
A few chives on the top. | 0:53:44 | 0:53:46 | |
And that, I think, sort of sums it up. | 0:53:50 | 0:53:53 | |
Beef simmered in beer, | 0:53:53 | 0:53:55 | |
beetroot, that kind of thing which grows out of lovely sooty black oil, | 0:53:55 | 0:53:59 | |
and the black pudding. | 0:53:59 | 0:54:02 | |
Before you reach for your pens, of course I meant black soil, not oil. | 0:54:02 | 0:54:06 | |
But I do get carried away by it all! | 0:54:06 | 0:54:09 | |
Great stuff, as ever, there from Keith. | 0:54:13 | 0:54:15 | |
Now, as always on Saturday Kitchen Best Bites, | 0:54:15 | 0:54:18 | |
we're bringing you some of the best moments from Saturday Kitchens past. | 0:54:18 | 0:54:21 | |
Coming up, Michael Caines battles it out with | 0:54:21 | 0:54:24 | |
Sam Clark in the omelette challenge, then it's over to Kuba Winkowski, | 0:54:24 | 0:54:27 | |
who's going wild for boar. | 0:54:27 | 0:54:29 | |
He wraps the wild boar loin in boar sausage meat, mushrooms and lardons, | 0:54:29 | 0:54:33 | |
and then serves it with poached quince and a sour winter slaw. | 0:54:33 | 0:54:37 | |
And Sarah Millican faces her food heaven or her food hell. | 0:54:37 | 0:54:40 | |
Did she get her food heaven - | 0:54:40 | 0:54:41 | |
passion fruit delice with tuiles - or her food hell - | 0:54:41 | 0:54:44 | |
spice-fried beef ribs with sticky chilli chicken and egg-fried rice? | 0:54:44 | 0:54:47 | |
You're going to have to keep watching to the end of the show to find out. | 0:54:47 | 0:54:51 | |
But now it's time for Mark Sergeant, | 0:54:51 | 0:54:52 | |
who is making a proper comforting chicken dish. | 0:54:52 | 0:54:55 | |
-Mark. -Lovely to be here, James. -Great to have you on. | 0:54:55 | 0:54:58 | |
I'm chuffed to bits with this. What are we doing? | 0:54:58 | 0:55:00 | |
We're doing a really nice chicken dish, | 0:55:00 | 0:55:02 | |
using a really good English chicken, like we said earlier. Bred in Essex. | 0:55:02 | 0:55:05 | |
It's called, a little bit of a quirky name, Label Anglais, | 0:55:05 | 0:55:07 | |
and it's basically like a sort of breed like the Poulet de Bresse, | 0:55:07 | 0:55:11 | |
-the famous French chicken. -Poulet de Bresse, the big white one? | 0:55:11 | 0:55:15 | |
-Yeah, it's like royalty in France. -Exactly. | 0:55:15 | 0:55:17 | |
So this is a really fantastic one. | 0:55:17 | 0:55:19 | |
We'd been down to the farm, we've seen it roaming wild. | 0:55:19 | 0:55:21 | |
-It's an absolutely fantastic product. -OK. | 0:55:21 | 0:55:24 | |
We're going to make that with a Jerusalem artichoke risotto. | 0:55:24 | 0:55:27 | |
-OK. -Using artichokes. | 0:55:27 | 0:55:28 | |
Do you know, most people peel and then put them in lemon water, | 0:55:28 | 0:55:32 | |
and you get this anaemic, pasty, acidy-flavoured stuff. | 0:55:32 | 0:55:35 | |
We're just going to slice them very finely, with the skins on, | 0:55:35 | 0:55:38 | |
a really lovely, earthy flavour. | 0:55:38 | 0:55:40 | |
And we're going to finish that off with some really nice roasted | 0:55:40 | 0:55:43 | |
root vegetables, some small chantenay carrots and some turnips, | 0:55:43 | 0:55:47 | |
-glazed with some honey. -We'll get on those in a minute. | 0:55:47 | 0:55:50 | |
What are we doing over here? | 0:55:50 | 0:55:51 | |
First of all, take these chicken legs off. | 0:55:51 | 0:55:53 | |
We're going to poach the chicken first. | 0:55:53 | 0:55:55 | |
This is an unusual way of preparing chicken | 0:55:55 | 0:55:57 | |
what people wouldn't often do at home, but a great way of doing it. | 0:55:57 | 0:56:00 | |
A really good way. The best thing is, you can do it the day before, | 0:56:00 | 0:56:03 | |
leave it in your fridge overnight and let it go cold. | 0:56:03 | 0:56:05 | |
When it is cold, it's easier to take the breasts off anyway. | 0:56:05 | 0:56:08 | |
And while you're doing it, you're actually making your own | 0:56:08 | 0:56:11 | |
chicken stock at the same time, which is fantastic. | 0:56:11 | 0:56:14 | |
The legs we can save for anything, really. | 0:56:14 | 0:56:17 | |
Cooking them slowly, roasting them or taking the meat down | 0:56:17 | 0:56:20 | |
and making a terrine, or something like that. | 0:56:20 | 0:56:23 | |
So what you have got is just the breasts there, | 0:56:23 | 0:56:25 | |
and we've got the legs and thighs here. | 0:56:25 | 0:56:27 | |
We'll put garlic, seasoning, thyme, black pepper, and it's very simple. | 0:56:27 | 0:56:31 | |
You just have some simmering chicken stock, pop that in there. | 0:56:31 | 0:56:35 | |
-That will basically simmer there now for about 20, 25 minutes. -OK. | 0:56:35 | 0:56:39 | |
I'll lose that. | 0:56:39 | 0:56:40 | |
On TV, we can't wait that long. Just wash my hands quickly. | 0:56:40 | 0:56:43 | |
So, that sits in there 20, 25 minutes. | 0:56:43 | 0:56:45 | |
-Allow it to cool down or you take it out? -Allow it to cool down | 0:56:45 | 0:56:48 | |
-inside the stock so it maintains all that moisture. -Yeah. | 0:56:48 | 0:56:51 | |
And then you get this afterwards. Nice and firm but not overcooked. | 0:56:51 | 0:56:54 | |
You'll see inside, it's really nice and moist. | 0:56:54 | 0:56:56 | |
I'll just take one breast off for now. | 0:56:56 | 0:56:58 | |
-Is this what you do at Claridge's? This type of thing? -Absolutely. | 0:56:58 | 0:57:01 | |
It's just a really, really nice way | 0:57:01 | 0:57:04 | |
of just getting the moisture into the breast. | 0:57:04 | 0:57:06 | |
With all the herbs and all the stock, | 0:57:06 | 0:57:09 | |
you get all the flavour in there. I'll just take that one off there. | 0:57:09 | 0:57:11 | |
-OK. -Take the wing bone off. | 0:57:11 | 0:57:13 | |
If people couldn't find this chicken, I mean, | 0:57:14 | 0:57:17 | |
-it's local to Essex... -They are quite readily available but, | 0:57:17 | 0:57:20 | |
if not, just a really, really good-quality chicken. | 0:57:20 | 0:57:23 | |
Don't skimp on the ingredients for that. Just something really nice, | 0:57:23 | 0:57:26 | |
like corn fed, free-range. Right, oil in the pan. | 0:57:26 | 0:57:30 | |
We want to get a really nice colour on this. | 0:57:30 | 0:57:33 | |
Because we've poached the chicken first, also, what that does, | 0:57:33 | 0:57:36 | |
it renders down the fat, so you've got a nice, healthy chicken. | 0:57:36 | 0:57:39 | |
We know you from Gordon Ramsay, but before then, | 0:57:39 | 0:57:42 | |
you were Chef of the Year, Young Chef of the Year, in '96? | 0:57:42 | 0:57:45 | |
'96, Young Chef of the Year. | 0:57:45 | 0:57:47 | |
-And then National Chef of the Year in... -In 2002, yes. | 0:57:47 | 0:57:50 | |
So let's hope I don't go down today or I'll look like a right wally. | 0:57:50 | 0:57:53 | |
A busy man. So, we've got our artichokes in there. | 0:57:53 | 0:57:56 | |
Which have been very finely sliced, James. | 0:57:56 | 0:57:58 | |
-Sweated down in butter, so they're cooked nearly all the way. -Yeah. | 0:57:58 | 0:58:01 | |
Then a little chicken stock, bring that down, to reduce it. | 0:58:01 | 0:58:03 | |
Add a touch of cream, and if you can just blitz that for me, | 0:58:03 | 0:58:06 | |
-and make a nice rustic puree. -This is going to be for our risotto? | 0:58:06 | 0:58:09 | |
That's for the risotto, yeah, which I am going to get on now. | 0:58:09 | 0:58:12 | |
The risotto rice, what I've done, we've actually parboiled this. | 0:58:12 | 0:58:15 | |
So we put it into some stock, brought it up to the boil, | 0:58:15 | 0:58:18 | |
and basically what you're doing is blanching it | 0:58:18 | 0:58:21 | |
and taking a lot of the starch out of that | 0:58:21 | 0:58:24 | |
so it makes it a lighter stock. A lighter risotto. | 0:58:24 | 0:58:27 | |
-Right. -Also, you are cutting down the cooking time. | 0:58:27 | 0:58:31 | |
In the restaurant, you haven't got 25, 30 minutes | 0:58:31 | 0:58:34 | |
to actually make it from scratch. | 0:58:34 | 0:58:36 | |
So, it is a really, really good way of doing it. | 0:58:36 | 0:58:39 | |
-So, chicken stock goes in. A touch more rice. -Right, OK. | 0:58:39 | 0:58:42 | |
We have got the risotto rice now. | 0:58:42 | 0:58:44 | |
You can see the colour on the chicken breast there. | 0:58:44 | 0:58:49 | |
It's really nice. | 0:58:49 | 0:58:50 | |
It colours instantly as well, and you've got no fat underneath... | 0:58:50 | 0:58:53 | |
underneath that skin, so it goes really, really crispy. | 0:58:53 | 0:58:56 | |
All you're doing is actually heating it up. | 0:58:56 | 0:58:59 | |
So a little bit of butter in there. A few sprigs of thyme. | 0:58:59 | 0:59:03 | |
Just take that off and just leave that to rest there, | 0:59:03 | 0:59:07 | |
-so the butter all absorbs into the chicken. -Lovely. | 0:59:07 | 0:59:10 | |
-I'll tip that into there for you. -OK. | 0:59:10 | 0:59:11 | |
-We have got our risotto there now. -He is off like the clappers. | 0:59:11 | 0:59:14 | |
All my boys in the kitchen are watching me now. | 0:59:14 | 0:59:17 | |
-They're going to see me... -And your mother, don't forget. -And my mum. | 0:59:17 | 0:59:20 | |
-Your mother texted. -Hello, Mum. -Hello, Mother. | 0:59:20 | 0:59:22 | |
Hello, Dog! | 0:59:22 | 0:59:24 | |
Hello, Canary! | 0:59:24 | 0:59:25 | |
Even the goldfish... | 0:59:25 | 0:59:28 | |
What we are going to do... | 0:59:28 | 0:59:29 | |
They have also been, again, the same situation - | 0:59:29 | 0:59:32 | |
brought up to the boil, cooked. | 0:59:32 | 0:59:33 | |
Again, they can be done the day before. | 0:59:33 | 0:59:35 | |
It's all about organisation. | 0:59:35 | 0:59:37 | |
No, you're on about these carrots, these chantenay carrots. | 0:59:37 | 0:59:40 | |
-They are fantastic. They just taste like carrots. -How carrots should be. | 0:59:40 | 0:59:43 | |
-Or used to be. -Like when you picked them out the garden and washed them in the water butt. | 0:59:43 | 0:59:47 | |
I have added a spoonful of Jerusalem artichoke puree to that now. | 0:59:47 | 0:59:50 | |
So, the rice is just starting to cook. | 0:59:50 | 0:59:52 | |
Puree has gone in there. | 0:59:52 | 0:59:54 | |
What we are going to do is finish this... | 0:59:54 | 0:59:56 | |
-Right, we've got the risotto here. -Yeah. | 0:59:56 | 0:59:58 | |
-This is the artichoke puree that is going in there? -Yeah. | 0:59:58 | 1:00:01 | |
A spoonful of that has already gone in. It is very rustic. | 1:00:01 | 1:00:04 | |
Put that in there, and it gives it a really lovely, earthy flavour. | 1:00:04 | 1:00:08 | |
Right, OK. What do you want me to do? | 1:00:08 | 1:00:10 | |
Just roast those off, get some colour, | 1:00:10 | 1:00:12 | |
with a little bit of crushed garlic and a sprig of rosemary. | 1:00:12 | 1:00:15 | |
Garlic and a sprig of rosemary? All right. | 1:00:15 | 1:00:17 | |
This is a great way to do them for Christmas, | 1:00:17 | 1:00:19 | |
because you can easily flash them through the pan. | 1:00:19 | 1:00:22 | |
Yeah, day before. | 1:00:22 | 1:00:24 | |
You can get all this done the day before, have it in your fridge, | 1:00:24 | 1:00:27 | |
and it's just a case of bringing everything together. | 1:00:27 | 1:00:29 | |
It's just a fantastically organised way of doing it, really. | 1:00:29 | 1:00:32 | |
So, I put some Parmesan in there. | 1:00:32 | 1:00:34 | |
Because there is no sauce with this, you want the risotto to be | 1:00:34 | 1:00:37 | |
really quite light and quite runny, so it just relaxes onto the plate. | 1:00:37 | 1:00:40 | |
We'll finish that off with a few knobs of butter, | 1:00:40 | 1:00:43 | |
a touch of salt, obviously. | 1:00:43 | 1:00:44 | |
Once you've got some colour on those, James, | 1:00:44 | 1:00:47 | |
a little bit of butter in there as well. | 1:00:47 | 1:00:49 | |
-I'm just going to add some honey to that. -Yeah. | 1:00:49 | 1:00:51 | |
-Then deglaze it with a little bit of sherry vinegar. -I'll do that. | 1:00:51 | 1:00:54 | |
It's a really nice sweet and sour flavour. | 1:00:54 | 1:00:56 | |
It is quite an unusual combination, sherry vinegar with roasted veg. | 1:00:56 | 1:00:59 | |
Exactly, but just a touch, to give a bit of sharpness to it, | 1:00:59 | 1:01:02 | |
because this is very rich, | 1:01:02 | 1:01:03 | |
but obviously you are using honey, which is very sweet. | 1:01:03 | 1:01:06 | |
-I will put that in. So which goes in first, the vinegar? -Honey first. | 1:01:06 | 1:01:10 | |
Gets a really nice colour on there. | 1:01:10 | 1:01:13 | |
-And then just deglaze it with the vinegar. -There you go. -Fantastic. | 1:01:13 | 1:01:16 | |
Right, I'm going to chop some chives. | 1:01:16 | 1:01:19 | |
I'm going to finish this risotto off with some chives. | 1:01:19 | 1:01:22 | |
Again, you've got that slight oniony flavour to it. | 1:01:22 | 1:01:25 | |
Let's not forget, we've got butter in there, Parmesan, stock - it is | 1:01:27 | 1:01:30 | |
really quite rich, so you do want something to offset that. | 1:01:30 | 1:01:34 | |
-There you go. -Thank you. | 1:01:35 | 1:01:37 | |
-It looks lovely. -So, you have got that really relaxed texture to that. | 1:01:37 | 1:01:41 | |
-It's not too firm. -The chicken looks lovely and moist. | 1:01:41 | 1:01:44 | |
Great colour on the chicken. | 1:01:44 | 1:01:46 | |
Serve up when you're ready. | 1:01:46 | 1:01:48 | |
So, if you can just prep those pea shoots for me. | 1:01:49 | 1:01:52 | |
These little pea shoots are quite trendy now, aren't they? | 1:01:52 | 1:01:55 | |
They're fashionable, but not for the wrong reasons. | 1:01:55 | 1:01:58 | |
They actually taste nice. | 1:01:58 | 1:01:59 | |
We've gone from putting on silly little sprigs of chervil to | 1:01:59 | 1:02:03 | |
actually putting pea shoots on, and they taste absolutely delicious. | 1:02:03 | 1:02:06 | |
If you are a keen gardener at home, these are fantastic. | 1:02:06 | 1:02:10 | |
Just take the little curly shoots off the pea plant | 1:02:10 | 1:02:13 | |
and just put them in salads. They taste delicious. Really, really good. | 1:02:13 | 1:02:17 | |
-Everything in there, James? -No, just not that one. -Perfect. | 1:02:17 | 1:02:20 | |
There you go. | 1:02:20 | 1:02:22 | |
Just a fantastic glaze in there. | 1:02:24 | 1:02:26 | |
-I have to say, it just looks amazing. -So simple as well, James. | 1:02:27 | 1:02:31 | |
That is all preparation working. | 1:02:31 | 1:02:33 | |
Something like this, it's taken eight-and-a-half minutes. | 1:02:33 | 1:02:36 | |
I'm probably running over. | 1:02:36 | 1:02:37 | |
But it's taken a little while just to put it together. | 1:02:37 | 1:02:40 | |
Just finish that off with the pea shoots...on top. | 1:02:40 | 1:02:43 | |
Nicely, like that. | 1:02:43 | 1:02:45 | |
You have got a little bit of juice in there, mate. | 1:02:45 | 1:02:48 | |
-Just dribble that around. -It looks amazing. | 1:02:48 | 1:02:51 | |
There you go. A little drizzle of olive oil. | 1:02:52 | 1:02:56 | |
What is that, again? | 1:02:56 | 1:02:58 | |
Label Anglais chicken, OK, | 1:02:58 | 1:03:00 | |
honey and sherry roasted root vegetables | 1:03:00 | 1:03:02 | |
-with a Jerusalem artichoke risotto. -You're not bad at this. -Tasty. | 1:03:02 | 1:03:06 | |
-Right, follow me. -Yes. | 1:03:11 | 1:03:12 | |
Look at this. Look at them all waiting for this one. | 1:03:12 | 1:03:15 | |
-There you go. -I am so excited about this. | 1:03:15 | 1:03:18 | |
-This has got all my favourite ingredients in. -Has it? | 1:03:18 | 1:03:21 | |
Rice, I just love rice. That's a great tip about the risotto, | 1:03:21 | 1:03:24 | |
about parboiling rice first, | 1:03:24 | 1:03:26 | |
because it takes so long to make risotto. | 1:03:26 | 1:03:28 | |
-And busy women and busy men... -Also, it takes the starch out. | 1:03:28 | 1:03:31 | |
-You did that with the rosti, didn't you? -Exactly, yes. | 1:03:31 | 1:03:34 | |
It's just a perfect way of doing it. | 1:03:34 | 1:03:36 | |
You have it in your fridge, then you can just knock one up. | 1:03:36 | 1:03:38 | |
And these vegetables look amazing. | 1:03:38 | 1:03:40 | |
Another thing about the chicken, Christmas is just around the corner, | 1:03:40 | 1:03:44 | |
-this would be great as an alternative to turkey. -Perfect. -Ohh! | 1:03:44 | 1:03:47 | |
-A really good roast chicken. Proper roast chicken. -Exactly. | 1:03:47 | 1:03:49 | |
And it is a healthy way of doing it as well, | 1:03:49 | 1:03:52 | |
because you've rendered all the fat down by poaching it first. | 1:03:52 | 1:03:54 | |
And you've got all the fantastic flavour from the herbs | 1:03:54 | 1:03:57 | |
and garlic, and it's all moist. | 1:03:57 | 1:03:59 | |
-Lovely. -It doesn't dry out. -This is fantastic. | 1:03:59 | 1:04:01 | |
-You're not going to get a look-in. -Hmm. | 1:04:02 | 1:04:06 | |
A great dish from Mark there, | 1:04:10 | 1:04:12 | |
and a top tip on how to prepare a chicken. | 1:04:12 | 1:04:14 | |
Right now, it's Omelette Challenge time, | 1:04:14 | 1:04:16 | |
with Michael Caines taking on newcomer Sam Clark. | 1:04:16 | 1:04:19 | |
All the chefs that come on to the show battle it out against | 1:04:19 | 1:04:22 | |
the clock and each other to test how fast they can make | 1:04:22 | 1:04:24 | |
a straightforward - well, it seems straightforward - three-egg omelette. | 1:04:24 | 1:04:27 | |
-Now, Michael. -Yes. | 1:04:27 | 1:04:29 | |
You are just seven seconds off the top of our leaderboard. | 1:04:29 | 1:04:33 | |
That was probably a good day. | 1:04:33 | 1:04:35 | |
Do you think you can do any better? | 1:04:35 | 1:04:37 | |
-I'll try. -Quite a respectable time, 27 seconds, pretty good. | 1:04:37 | 1:04:40 | |
-I can live with that. -Sam? Have you been practising? | 1:04:40 | 1:04:44 | |
I haven't been practising. I thought I'd leave it to fate. | 1:04:44 | 1:04:46 | |
Pick someone on the boar that you want to beat. | 1:04:46 | 1:04:49 | |
I used to work with Theo Randall at the River Cafe so... | 1:04:49 | 1:04:51 | |
-Theo here? -Yeah. He's there. -Oh! | 1:04:51 | 1:04:53 | |
-33 seconds. -Ohhh! | 1:04:53 | 1:04:55 | |
Pretty tough chef. | 1:04:55 | 1:04:56 | |
Remember, you can choose what you like from the ingredients in front of you. | 1:04:56 | 1:04:59 | |
I will taste them to make sure they are an omelette | 1:04:59 | 1:05:01 | |
and not scrambled eggs. The time starts as soon as I say. | 1:05:01 | 1:05:04 | |
Stops as soon as the omelette hits the plate. | 1:05:04 | 1:05:06 | |
There you go, mate, you've got butter, cream, milk, cheese. | 1:05:06 | 1:05:08 | |
Seasoned and cooked please, Michael. | 1:05:08 | 1:05:10 | |
-Thank you, mate. -Are you ready? | 1:05:12 | 1:05:14 | |
Three, two, one, go. | 1:05:14 | 1:05:16 | |
Come on, boys! | 1:05:16 | 1:05:18 | |
Come on! | 1:05:19 | 1:05:21 | |
Pretty quick. Pretty quick. | 1:05:21 | 1:05:22 | |
I love this. | 1:05:25 | 1:05:27 | |
LAUGHTER | 1:05:27 | 1:05:29 | |
This is it, this is where it all starts to happen. | 1:05:29 | 1:05:32 | |
Come on! | 1:05:33 | 1:05:34 | |
Has he been practising? | 1:05:34 | 1:05:36 | |
No, by the looks of this thing. | 1:05:36 | 1:05:38 | |
That's a bit of a shell there. | 1:05:38 | 1:05:41 | |
Don't want any shell. | 1:05:41 | 1:05:43 | |
-He's nearly getting there. -Oh, my goodness. | 1:05:43 | 1:05:46 | |
We've got more of a fried egg there. | 1:05:46 | 1:05:48 | |
He's made it! | 1:05:48 | 1:05:49 | |
GONG! | 1:05:49 | 1:05:51 | |
-Oh, my goodness. -Well, Sam, | 1:05:51 | 1:05:54 | |
-there you go. -So much for nonstick. | 1:05:54 | 1:05:56 | |
-Don't blame the pan. -Woohoo! | 1:05:56 | 1:05:59 | |
If you want omelette in Sam's restaurant tonight, there you go. | 1:05:59 | 1:06:02 | |
GONG! | 1:06:02 | 1:06:03 | |
Right. I get to taste this. | 1:06:04 | 1:06:06 | |
Now, that's a two-egg omelette. | 1:06:06 | 1:06:10 | |
We've got the remainder of it in here. | 1:06:10 | 1:06:12 | |
What are you like? | 1:06:12 | 1:06:14 | |
Right... | 1:06:14 | 1:06:15 | |
Look at this. | 1:06:15 | 1:06:17 | |
What a laugh. | 1:06:17 | 1:06:19 | |
-Don't be cruel, that is going to taste delicious. -It is. | 1:06:19 | 1:06:23 | |
LAUGHTER | 1:06:23 | 1:06:25 | |
I always think the burnt bits add to it, don't you? | 1:06:25 | 1:06:28 | |
Cor, you're brave! | 1:06:28 | 1:06:30 | |
It's all right. What do you mean I'm brave? Look at this. | 1:06:30 | 1:06:35 | |
-Nice, that's good. -It's nice, yeah. | 1:06:35 | 1:06:38 | |
I wonder what the Michelin inspector would say though. | 1:06:40 | 1:06:42 | |
-I'll let you both in. -Phew! -Sam... | 1:06:46 | 1:06:49 | |
You wanted to beat Theo Randall. | 1:06:52 | 1:06:55 | |
Oh, my goodness. | 1:06:57 | 1:06:59 | |
-You didn't beat Theo. -Ohhh! | 1:06:59 | 1:07:02 | |
In fact, you didn't get on that board. | 1:07:03 | 1:07:07 | |
You did it in 44 seconds. | 1:07:07 | 1:07:09 | |
-That's good. -Which is just below one of your ex-bosses. -Yay! | 1:07:09 | 1:07:15 | |
-Rose, there. Michael. -Right. | 1:07:17 | 1:07:19 | |
-Did you beat 27 seconds? -I don't think I did. | 1:07:19 | 1:07:24 | |
No, you didn't. 33 seconds. | 1:07:28 | 1:07:31 | |
Well done, Sam, a respectable time for your first attempt. | 1:07:36 | 1:07:40 | |
Now Kuba Winkowski is here next | 1:07:40 | 1:07:42 | |
and he is serving up an indulgent winter treat. | 1:07:42 | 1:07:44 | |
-Thank you. -It is, of course, Kuba Winkowski. | 1:07:44 | 1:07:46 | |
-Great to have you on the show, Kuba. -Thank you. | 1:07:46 | 1:07:49 | |
What are you going to make? | 1:07:49 | 1:07:50 | |
We've got a selection of quite unusual ingredients here | 1:07:50 | 1:07:52 | |
but a lot of this you make yourself? | 1:07:52 | 1:07:54 | |
Yes, it is wild boar today which is from the Forest of Dean. | 1:07:54 | 1:07:59 | |
-Great, great discovery of this year. -Yeah. | 1:07:59 | 1:08:02 | |
It's completely 100% wild beast which we get the whole carcasses of. | 1:08:02 | 1:08:06 | |
So we are going to serve it with some quince and bits and pieces. | 1:08:06 | 1:08:09 | |
I'm going to crack on with this mixture over here. | 1:08:09 | 1:08:11 | |
-And mushrooms. I am going to start on the boar. -Yeah. | 1:08:11 | 1:08:14 | |
-I am going to start with the stuffing for the sausage meat. -OK. | 1:08:14 | 1:08:18 | |
-To go around the loin. So we have some lovely smoked lardon. -Yeah. | 1:08:18 | 1:08:23 | |
Which I am going to melt down | 1:08:23 | 1:08:25 | |
and use instead of butter to fry our mushrooms... | 1:08:25 | 1:08:29 | |
-Instead of butter, we just use the fat from the animal? -Yes. | 1:08:29 | 1:08:33 | |
Pure fat, lovely. Nicely smoked. A little hint of smokiness to it. | 1:08:33 | 1:08:37 | |
OK. | 1:08:37 | 1:08:40 | |
So we're going to get those first | 1:08:40 | 1:08:41 | |
-because they need to cool down before you mix them with sausage meat. -Yeah. | 1:08:41 | 1:08:46 | |
The sausages from wild boar has some marjoram in it, | 1:08:46 | 1:08:51 | |
-quince, quince liqueur, which is my secret ingredient here. -Yeah. | 1:08:51 | 1:08:55 | |
All this can be replicated easily with pork loin and apple | 1:08:57 | 1:09:01 | |
and sage sausages for example or look online for wild boar | 1:09:01 | 1:09:05 | |
-because that's possible as well to get. -Yeah. | 1:09:05 | 1:09:09 | |
Tell everybody about the pub itself. It's a fantastic... | 1:09:09 | 1:09:12 | |
It's been there for several years now but we took a little | 1:09:12 | 1:09:15 | |
detour into this beautiful little village. | 1:09:15 | 1:09:17 | |
Tell us about it. | 1:09:17 | 1:09:19 | |
Yeah, it's a tiny, tiny village, Nether Westcote, | 1:09:19 | 1:09:22 | |
between Burford and Stow. | 1:09:22 | 1:09:23 | |
Erm, and the pub is situated on the top of the hill | 1:09:23 | 1:09:26 | |
so you can see the amazing view on the valley, | 1:09:26 | 1:09:29 | |
so rolling hills of Cotswolds, | 1:09:29 | 1:09:31 | |
especially beautiful in the summer. | 1:09:31 | 1:09:33 | |
Or winter as well. We've got four bedrooms with a view to enjoy. | 1:09:33 | 1:09:40 | |
Erm, and, yeah, lovely restaurant with lots of lovely food. | 1:09:40 | 1:09:46 | |
You've been there since... Before that you were at Le Manoir, | 1:09:46 | 1:09:51 | |
-weren't you? -Yes, I was. | 1:09:51 | 1:09:52 | |
-With the great Raymond Blanc. -Yes. | 1:09:52 | 1:09:55 | |
What got you started into cooking in the first place? | 1:09:55 | 1:09:58 | |
Right, should I say this or not? | 1:09:58 | 1:10:00 | |
It's your first time on the show, so... | 1:10:00 | 1:10:03 | |
Let's say, I always like to eat, as you can see, | 1:10:03 | 1:10:07 | |
and my mum wasn't that skilful or adventurous, let's say. | 1:10:07 | 1:10:10 | |
She was happy to do one sort of meal for three or four days for example. | 1:10:10 | 1:10:14 | |
Yeah. | 1:10:14 | 1:10:15 | |
Which, I didn't like that so, sort of spiced it up a bit | 1:10:15 | 1:10:19 | |
I started to cook, basically. That's how it started. | 1:10:19 | 1:10:24 | |
But you went to college, bits and pieces? | 1:10:24 | 1:10:27 | |
Yeah, I did my financial management back in Poland | 1:10:27 | 1:10:30 | |
and then I sort of felt it wasn't what I wanted to do, | 1:10:30 | 1:10:34 | |
that's not my type of, sort of job. | 1:10:34 | 1:10:37 | |
Came to England and found a college which I didn't know existed, to be | 1:10:37 | 1:10:41 | |
honest, and enrolled in the course when I was 24. | 1:10:41 | 1:10:44 | |
-You started quite late on in life? -Yeah, yeah. 24. | 1:10:44 | 1:10:48 | |
-24 years old, most of them start... -27, my first job was Le Manoir. | 1:10:48 | 1:10:52 | |
-So, yeah, it's not... -So we're just going to break this out. | 1:10:52 | 1:10:55 | |
This is for the stuff you've got there? | 1:10:55 | 1:10:56 | |
Yes, it's like a wild mushroom with lardon which we're going to | 1:10:56 | 1:10:59 | |
mix with the sausage meat. | 1:10:59 | 1:11:02 | |
I've got the mixture for the quince over here | 1:11:02 | 1:11:04 | |
which is vanilla, bay leaf, star anise, juniper, cinnamon, | 1:11:04 | 1:11:08 | |
some sugar in there and some vinegar. | 1:11:08 | 1:11:10 | |
Bring this to the boil, and just cook. | 1:11:10 | 1:11:13 | |
Basically mulled wine with quince in it, realistically. | 1:11:13 | 1:11:17 | |
-Orange and lemon in there as well. -Yeah. So it is keeping it festive. | 1:11:17 | 1:11:20 | |
It's a lovely, lovely base for the quince. | 1:11:22 | 1:11:24 | |
But you have been at the restaurant now since it opened | 1:11:24 | 1:11:27 | |
but, well, five or six years now? | 1:11:27 | 1:11:30 | |
Yeah. I'm living it since 2012, so four years as head chef. | 1:11:30 | 1:11:33 | |
You're just starting... | 1:11:33 | 1:11:34 | |
It sounds like you're just starting to bed it in, really, | 1:11:34 | 1:11:38 | |
-getting the food you want? -Yes, it is... -Is that right? | 1:11:38 | 1:11:41 | |
Obviously because, as you said, I started a bit late, it takes years | 1:11:41 | 1:11:45 | |
to sort of get yourself to know what you want to do and what you enjoy | 1:11:45 | 1:11:48 | |
so obviously it was a bit of trial and error for a while but now, | 1:11:48 | 1:11:53 | |
I sort of think we are getting there. | 1:11:53 | 1:11:56 | |
I am sure I've got a big love of game in general | 1:11:56 | 1:11:59 | |
because we have got plenty of it... | 1:11:59 | 1:12:02 | |
So game, this time of the year, is my speciality. | 1:12:02 | 1:12:09 | |
That's what I want to focus on and the rest is a bit of everything. | 1:12:09 | 1:12:14 | |
We are all fairly international over there | 1:12:14 | 1:12:18 | |
so, it's a bit of everything, to be honest. | 1:12:18 | 1:12:21 | |
Tell us about the boar. What makes this so special? | 1:12:21 | 1:12:24 | |
The boar festival is 100% wild so it's not, | 1:12:24 | 1:12:28 | |
that's what makes it special, I think. | 1:12:28 | 1:12:31 | |
It's from the Forest of Dean. The boar itself is quite young. | 1:12:31 | 1:12:34 | |
-They are around 30 kilos. It's like a 20 kilos carcass. -Yeah. | 1:12:34 | 1:12:38 | |
It's almost like a suckling boar, | 1:12:38 | 1:12:40 | |
which makes it lovely and tender and most of all the flavour of it is not | 1:12:40 | 1:12:44 | |
too offensive, too strong and gamey. | 1:12:44 | 1:12:47 | |
Realistically it's like a very tasty, lean and healthy pork. | 1:12:47 | 1:12:51 | |
But you get the entire carcass, don't you? | 1:12:51 | 1:12:53 | |
Yeah, we get an entire carcass. | 1:12:53 | 1:12:55 | |
What I am doing now, I'm going to roll the loin | 1:12:55 | 1:12:58 | |
because loin is very lean, so to protect it | 1:12:58 | 1:13:01 | |
I'm going to roll the sausage meat. | 1:13:01 | 1:13:04 | |
Yeah, whole carcasses and then we use it all, | 1:13:06 | 1:13:09 | |
we use it for Sunday roast | 1:13:09 | 1:13:11 | |
and then we do a sort of additional cut, | 1:13:11 | 1:13:15 | |
trying to do all the cuts... | 1:13:15 | 1:13:18 | |
-..on the one plate. -How many chefs have you got in your kitchen, then? | 1:13:19 | 1:13:24 | |
-When we're lucky it's around seven. -When you're...?! | 1:13:24 | 1:13:29 | |
Seven plus. Yes, normally six. Seven is ideal, | 1:13:29 | 1:13:32 | |
plus two kitchen porters which you | 1:13:32 | 1:13:35 | |
cannot undermine. Their job is the most important in the kitchen. | 1:13:35 | 1:13:38 | |
-Absolutely. -I was talking to Theo before. | 1:13:38 | 1:13:41 | |
We've got a Sardinian guy called Piero, | 1:13:41 | 1:13:43 | |
who does all the tortellinis and raviolis | 1:13:43 | 1:13:45 | |
and he absolutely loves it, so... | 1:13:45 | 1:13:47 | |
So what have you done here? | 1:13:47 | 1:13:49 | |
Just explain what you have done here. | 1:13:49 | 1:13:51 | |
So the loin, the sausage meat, rolled around the loin. | 1:13:51 | 1:13:54 | |
Just quickly in clingfilm to shape it. | 1:13:54 | 1:13:57 | |
-If you do that beforehand, you can put in the fridge to set it up. -Yeah. | 1:13:57 | 1:14:03 | |
-That will help it to keep the lovely round shape. -WHIZZING | 1:14:03 | 1:14:06 | |
I'm just going to make a lot of noise, | 1:14:06 | 1:14:08 | |
just for around 10 seconds. Get this thing done. | 1:14:08 | 1:14:10 | |
Then we've got the pork caul, | 1:14:10 | 1:14:13 | |
the pork caul, which is the stomach lining, basically. | 1:14:13 | 1:14:18 | |
Doesn't sound very appealing, but that is going to completely | 1:14:18 | 1:14:21 | |
disappear while we are cooking the boar. | 1:14:21 | 1:14:25 | |
You use this a lot as well, don't you, Theo? | 1:14:25 | 1:14:28 | |
Well, not just wild boar but this, pig's caul? | 1:14:28 | 1:14:31 | |
Yeah, yeah, it's brilliant for wrapping the meat, | 1:14:31 | 1:14:34 | |
particularly loin, when they don't have that much natural fat | 1:14:34 | 1:14:38 | |
so use it for things like pork loin and venison. | 1:14:38 | 1:14:41 | |
It's... Wild boar, it's funny, | 1:14:41 | 1:14:44 | |
it's hard to get really good wild boar, I find. | 1:14:44 | 1:14:47 | |
You are using things like shoulders to make a ragout or something, | 1:14:47 | 1:14:51 | |
so I'm really interested in tasting this. | 1:14:51 | 1:14:53 | |
I use the stomach lining to wrap my albums. | 1:14:53 | 1:14:57 | |
-Then it disappears. -Exactly! | 1:14:57 | 1:14:59 | |
That would be controversial for sure! | 1:15:00 | 1:15:03 | |
-That could be really good album cover, couldn't it? -Yeah. | 1:15:03 | 1:15:06 | |
-A pan for this. -What do you want with that? A plate? | 1:15:06 | 1:15:11 | |
-There you go. -Where's the winter slaw? | 1:15:11 | 1:15:14 | |
You've sliced all the...? | 1:15:14 | 1:15:15 | |
-I've got it out, it's all over there. -Perfect. | 1:15:15 | 1:15:19 | |
Where's the fresh one? It's in the fridge. There you go. | 1:15:19 | 1:15:22 | |
So how long would you leave this slaw for that I've made? | 1:15:22 | 1:15:25 | |
So basically you bruise all the vegetables so the water is | 1:15:25 | 1:15:28 | |
-released with salt only. -Yep. | 1:15:28 | 1:15:31 | |
You leave it in a jar at room temperature, | 1:15:31 | 1:15:33 | |
-three days I would say is minimum. -Yeah. -Up to a week. | 1:15:33 | 1:15:37 | |
Depends how sour you want it. | 1:15:37 | 1:15:41 | |
Then you can put it in the larder or the fridge for months | 1:15:41 | 1:15:44 | |
so it's a sort of a ready-made condiment. | 1:15:44 | 1:15:48 | |
So what you're doing now, | 1:15:48 | 1:15:52 | |
-would you leave it in the fridge to firm up or not? -Ideally, yes. | 1:15:52 | 1:15:54 | |
All that can be done beforehand. | 1:15:54 | 1:15:57 | |
We just want to seal it to get the caul nice and tight. | 1:15:57 | 1:16:01 | |
We are going to put that in the oven, | 1:16:01 | 1:16:05 | |
around 10, 14 minutes. Medium. | 1:16:05 | 1:16:09 | |
No more than medium for the boar. | 1:16:09 | 1:16:12 | |
As a restaurant and pub, you have just started to win a fair | 1:16:12 | 1:16:14 | |
collection of awards recently, just started to come through. | 1:16:14 | 1:16:17 | |
-On Wednesday as well. -On Wednesday you won again? | 1:16:17 | 1:16:20 | |
We're going to Brighton, third time in a row we won gold, | 1:16:20 | 1:16:24 | |
in Tourist Pub of the Year, so that was great. | 1:16:24 | 1:16:27 | |
What is still amazing about this job | 1:16:27 | 1:16:29 | |
is you find little hidden gems, little secrets. | 1:16:29 | 1:16:32 | |
I didn't actually say this in rehearsals but it was... | 1:16:32 | 1:16:35 | |
Don't mean to offend all the chefs | 1:16:35 | 1:16:36 | |
that've been on Saturday Kitchen last year, | 1:16:36 | 1:16:38 | |
but it was the best plates of food I've ever tasted this year. | 1:16:38 | 1:16:43 | |
And you don't have a Michelin star, | 1:16:43 | 1:16:45 | |
which I couldn't understand. | 1:16:45 | 1:16:47 | |
I can't really answer that question. | 1:16:47 | 1:16:49 | |
I am very humble, now I can work. | 1:16:49 | 1:16:51 | |
-You're going the same colour as that now, aren't you? -Yes. | 1:16:51 | 1:16:55 | |
It was genuinely fantastic. | 1:16:55 | 1:16:56 | |
I was so impressed, I actually took Pierre Koffmann | 1:16:56 | 1:16:59 | |
and he couldn't believe it, as well. | 1:16:59 | 1:17:00 | |
It was just, the stuff that was coming out of the kitchen was | 1:17:00 | 1:17:03 | |
just incredible. | 1:17:03 | 1:17:04 | |
-Right, are we doing with the slaw? -I had to say that! | 1:17:04 | 1:17:07 | |
-Amazing new season olive oil. -Yep. -Which I'm going to use... | 1:17:07 | 1:17:11 | |
You are going to mix some of this olive oil, are you? | 1:17:11 | 1:17:13 | |
Just a bit of olive oil just to bring it to life, | 1:17:13 | 1:17:17 | |
bit of herbs, salt, sugar, just a little... | 1:17:17 | 1:17:21 | |
So all you have is | 1:17:21 | 1:17:23 | |
a little slaw, it's perfect, it can be made in advance, keep in the jar. | 1:17:23 | 1:17:28 | |
Always ready to go. | 1:17:28 | 1:17:30 | |
Ready when you are. | 1:17:30 | 1:17:32 | |
It's erm... What is good about this stuff is it is full of vitamin C. | 1:17:32 | 1:17:36 | |
Before, in eastern Europe, before citrus fruit was available, | 1:17:36 | 1:17:39 | |
that was your source of... | 1:17:39 | 1:17:41 | |
-This isn't like kimchi, is it? -No, no. | 1:17:41 | 1:17:44 | |
-It's not pickled. -It is water and salt and veg. | 1:17:44 | 1:17:47 | |
So quince puree on the bottom | 1:17:47 | 1:17:49 | |
and I will dish up some of this lovely sauerkraut. | 1:17:49 | 1:17:56 | |
-It's basically sauerkraut but jazzed up. -Yeah. | 1:17:56 | 1:18:00 | |
We've got two, one should be enough. | 1:18:00 | 1:18:05 | |
Just top and tail it. | 1:18:05 | 1:18:07 | |
One there as well. | 1:18:07 | 1:18:08 | |
So all I've done with the other bits of quince is cook it, | 1:18:09 | 1:18:12 | |
just in the pan with the huge bit of cep there. | 1:18:12 | 1:18:15 | |
-A decent portion. Shall we go for a big one? -Yeah. | 1:18:15 | 1:18:18 | |
Perfect. The ceps are incredible actually. | 1:18:18 | 1:18:22 | |
They exceeded my expectations. | 1:18:23 | 1:18:25 | |
-And you want a little bit of that, to go with it? -Do we? | 1:18:25 | 1:18:29 | |
You did it in re... Did it earlier. | 1:18:29 | 1:18:30 | |
-New season olive, Perfect. -Give us the name of this dish then? | 1:18:30 | 1:18:34 | |
So you have got wild boar from the Forest of Dean with | 1:18:34 | 1:18:38 | |
sour winter slaw, amazing massive cep and poached quince. | 1:18:38 | 1:18:42 | |
-Watch this man. He's going to be a genius. There you go. -Thank you. | 1:18:42 | 1:18:45 | |
You heard it here, Kuba. | 1:18:51 | 1:18:52 | |
There we go. Right, you get to dive into this. It looks amazing. | 1:18:52 | 1:18:56 | |
It tastes fantastic. Over here, Kuba. | 1:18:56 | 1:18:57 | |
-Dive in. -That's yours. -Dive in. | 1:18:57 | 1:18:59 | |
It's interesting with this, it is on the outside, is the stuffing, | 1:18:59 | 1:19:01 | |
-you would normally put it on the inside. -Yeah. | 1:19:01 | 1:19:04 | |
Look how juicy that loin is. It's just... Yeah. | 1:19:04 | 1:19:07 | |
I think that is the whole purpose of it because they are so young. | 1:19:07 | 1:19:10 | |
By wrapping the fat all around it, you just keep it all... | 1:19:10 | 1:19:14 | |
It's like so you do sole bake, you do... | 1:19:14 | 1:19:17 | |
-But it's not as strong as you would normally think? -No. | 1:19:17 | 1:19:20 | |
-But young boar, that's why, I think. -Happy with that? | 1:19:20 | 1:19:23 | |
It's delicious. So good. | 1:19:23 | 1:19:24 | |
You are a genius. | 1:19:24 | 1:19:26 | |
High praise all round there for Kuba's brilliant boar. | 1:19:30 | 1:19:33 | |
Now, when Sarah Millican came to face her food heaven or food hell, | 1:19:33 | 1:19:37 | |
she would perform perfect stand up for passion fruit, | 1:19:37 | 1:19:40 | |
but there would be no rib-tickling jokes for ribs, | 1:19:40 | 1:19:43 | |
so let's see what she got. It's time to find out | 1:19:43 | 1:19:45 | |
whether Sarah will be facing food heaven or food hell. | 1:19:45 | 1:19:48 | |
-You are looking nervous. We walked away. -I know, I'm nervous. | 1:19:48 | 1:19:51 | |
So food heaven could be passion fruit. | 1:19:51 | 1:19:53 | |
We've got masses of passion fruit here for a nice little delice. | 1:19:53 | 1:19:55 | |
I say little, it's quite big. | 1:19:55 | 1:19:57 | |
With little tuiles biscuits around the edge. | 1:19:57 | 1:19:59 | |
The food hell would be this pile of meat on ribs, really. | 1:19:59 | 1:20:02 | |
We've got the chicken ribs and the beef ribs here, | 1:20:02 | 1:20:05 | |
spicy Chinese style, egg fried rice. | 1:20:05 | 1:20:07 | |
What do you think these lot have decided? | 1:20:07 | 1:20:09 | |
-It was 3-0 to everybody at home. -I don't know. | 1:20:09 | 1:20:12 | |
They look like lovely women, though, and lovely men. | 1:20:12 | 1:20:14 | |
-You look like lovely people so let's...fingers crossed. -It is. | 1:20:14 | 1:20:17 | |
-Have they already decided? -It is, it's 4-0 to them lot as well so | 1:20:17 | 1:20:20 | |
it's 7-0. You've got passion fruit. | 1:20:20 | 1:20:22 | |
-No, really? -Yes, exactly! -Is that like a first? | 1:20:22 | 1:20:24 | |
-It's like a Bolton Wanderers football score. -Absolutely. | 1:20:24 | 1:20:28 | |
Right. | 1:20:28 | 1:20:29 | |
Right, what we are going to do is take our eggs over here - | 1:20:29 | 1:20:32 | |
if you can do me three egg yolks, three egg whites. There we go. | 1:20:32 | 1:20:36 | |
We are going to make our custard. | 1:20:36 | 1:20:37 | |
So the custard for this is passion fruit which we've got in there. | 1:20:37 | 1:20:40 | |
The egg whites I need in the machine, please. | 1:20:40 | 1:20:43 | |
There we go, the egg whites are for a little Italian meringue. | 1:20:43 | 1:20:46 | |
We've got some vanilla in here. | 1:20:46 | 1:20:49 | |
Nigel is making our little tuiles. | 1:20:49 | 1:20:52 | |
We've got a template here which I made out of an ice cream tub... | 1:20:52 | 1:20:54 | |
Then you're going to make these little sort of biscuits which go | 1:20:54 | 1:20:57 | |
round our cake at the end of it. | 1:20:57 | 1:20:58 | |
So, vanilla has gone in there. | 1:20:58 | 1:21:00 | |
We've got some syrup in there. | 1:21:00 | 1:21:02 | |
And we've got some sugar in there. | 1:21:02 | 1:21:04 | |
Here we go. You have got the egg whites. | 1:21:04 | 1:21:07 | |
-They are on their way. -The egg yolks are for this custard. | 1:21:07 | 1:21:09 | |
The egg whites are for an Italian meringue. | 1:21:09 | 1:21:11 | |
There are three ways of making meringue. | 1:21:11 | 1:21:13 | |
-Cold meringue where you add the sugar cold. -OK. | 1:21:13 | 1:21:15 | |
Hot, where you add the sugar hot. | 1:21:15 | 1:21:16 | |
Or boiled, which is the Italian meringue. | 1:21:16 | 1:21:18 | |
-Sorry, can I just put that in here? -Yeah. Straight in. | 1:21:18 | 1:21:21 | |
What about the other one | 1:21:21 | 1:21:22 | |
where you buy the meringues? Is that another one? | 1:21:22 | 1:21:24 | |
I've thought of a fourth one for you. | 1:21:24 | 1:21:26 | |
Yeah, you are probably right there! | 1:21:26 | 1:21:28 | |
A fourth one, forgot about that one. | 1:21:28 | 1:21:31 | |
-Right, we've got the cream. -Yeah. | 1:21:31 | 1:21:32 | |
We are going to power whip the cream in there, so that's that one. | 1:21:32 | 1:21:35 | |
WHIZZING | 1:21:35 | 1:21:36 | |
-You are tempted already for this one, you see. -I am. | 1:21:36 | 1:21:39 | |
With our custard, normally with custard you use milk, | 1:21:39 | 1:21:43 | |
this one we don't, so you add the passion fruit straight to this. | 1:21:43 | 1:21:47 | |
That way you get... Oops, sorry. | 1:21:47 | 1:21:50 | |
You get a better flavour to it. | 1:21:50 | 1:21:51 | |
We cook this out a little bit. | 1:21:51 | 1:21:54 | |
-Normally you'd use milk but this is how to make proper custard. -OK. | 1:21:54 | 1:21:58 | |
And we whisk that all together, just till it starts to get thick. | 1:21:58 | 1:22:01 | |
Pour it in there. | 1:22:01 | 1:22:04 | |
We can leave that to one side. | 1:22:06 | 1:22:08 | |
Meanwhile, over here, we've got | 1:22:08 | 1:22:11 | |
the mixture that it is when you leave it. | 1:22:11 | 1:22:13 | |
Right. | 1:22:15 | 1:22:17 | |
So it's not thick yet because we only have two leaves of gelatine | 1:22:17 | 1:22:20 | |
in there, but because we're going to add the cream and meringue, | 1:22:20 | 1:22:23 | |
-our Italian meringue... -That's all right! -Yeah... | 1:22:23 | 1:22:25 | |
Makes a lot of noise. Three egg whites in there. | 1:22:25 | 1:22:27 | |
-Yep. -The biscuits are happening over here. | 1:22:27 | 1:22:29 | |
The jelly for this, the topping, which is the second part, | 1:22:29 | 1:22:31 | |
you've got a sponge base, then you've got this mixture | 1:22:31 | 1:22:34 | |
that we're making now and you've got the jelly at the top. | 1:22:34 | 1:22:36 | |
The jelly at the top is passion fruit, | 1:22:36 | 1:22:39 | |
gelatine and stock syrup. | 1:22:39 | 1:22:41 | |
That's it. Then jelly on the top. | 1:22:41 | 1:22:44 | |
-Three layers. That's the whole idea. -OK. | 1:22:44 | 1:22:47 | |
Right. Bring this to the boil. | 1:22:47 | 1:22:49 | |
It's a bit noisy at this point. | 1:22:49 | 1:22:51 | |
The idea is we get this to what we call... BEATER DROWNS SPEECH | 1:22:51 | 1:22:54 | |
OK. | 1:22:54 | 1:22:56 | |
-No jokes. All right. So we basically bring this to the boil. -Right. | 1:22:56 | 1:23:00 | |
It goes to 120 degrees centigrade. | 1:23:00 | 1:23:03 | |
It's hotter than boiling water | 1:23:03 | 1:23:05 | |
and then we pour that onto the egg whites. | 1:23:05 | 1:23:07 | |
You know when it's ready - it starts to turn around the edge. | 1:23:07 | 1:23:10 | |
-All this that's in there is sugar and water. -Right. | 1:23:10 | 1:23:12 | |
The idea is... | 1:23:12 | 1:23:13 | |
The idea behind this is you allow it to come to the boil, | 1:23:13 | 1:23:16 | |
the water evaporates off and you end up with this mixture | 1:23:16 | 1:23:20 | |
which we call soft boil... | 1:23:20 | 1:23:22 | |
This is almost when you get candyfloss. | 1:23:22 | 1:23:25 | |
Oh, yeah. | 1:23:25 | 1:23:26 | |
-That's what this is. -Oh, OK. | 1:23:26 | 1:23:27 | |
Candyfloss is basically water and sugar boiled in oil. | 1:23:27 | 1:23:31 | |
-And then you spin it. -Right. -That's candyfloss, as easy as that. | 1:23:31 | 1:23:35 | |
WHIZZING CONTINUES | 1:23:35 | 1:23:36 | |
We're getting there. Our biscuits are happening over here. | 1:23:36 | 1:23:39 | |
-We're getting there. -Whisk this up. | 1:23:39 | 1:23:42 | |
And we pour this mixture carefully onto the egg whites. | 1:23:42 | 1:23:46 | |
Now, this is great if you like meringue, | 1:23:46 | 1:23:50 | |
particularly for a lemon meringue pie | 1:23:50 | 1:23:54 | |
and people who are pregnant because it is cooking the egg white. | 1:23:54 | 1:23:57 | |
-Yes, of course. -So there is no raw egg there, it is already cooked. | 1:23:57 | 1:24:02 | |
You can see that. It's cooking it. | 1:24:02 | 1:24:05 | |
-Yeah. -If we continue to mix this, | 1:24:05 | 1:24:07 | |
for about two minutes, you end up with that. | 1:24:07 | 1:24:10 | |
Oh. | 1:24:10 | 1:24:11 | |
Stick your finger in there. | 1:24:11 | 1:24:15 | |
-Smooth. -Oh, my God. -We're good to go here. | 1:24:15 | 1:24:17 | |
-That's amazing. -Happy with that? -Very happy. | 1:24:17 | 1:24:20 | |
Then we take our meringue, there. | 1:24:20 | 1:24:23 | |
MIXER CONTINUES | 1:24:23 | 1:24:25 | |
So it's quite sticky at this point. | 1:24:25 | 1:24:26 | |
Can I just tell you that I am really happy right now? | 1:24:26 | 1:24:28 | |
You are really happy? MIXER STOPS | 1:24:28 | 1:24:32 | |
-So we whisk this together. -Mm-hm. -Like that. | 1:24:32 | 1:24:35 | |
Then at this point, you will be happier still, | 1:24:35 | 1:24:39 | |
we then take our cream. | 1:24:39 | 1:24:41 | |
Ahhhh! Sorry. | 1:24:41 | 1:24:43 | |
I'm doing noises now! | 1:24:43 | 1:24:45 | |
-There we go. -And we pour that in there. | 1:24:45 | 1:24:49 | |
If you can bring me over the mould. | 1:24:49 | 1:24:53 | |
-It's all yours. -Oh! | 1:24:53 | 1:24:55 | |
If we whip this all up, it starts to thicken up. | 1:24:55 | 1:24:59 | |
Now what you do need is it in the fridge for long enough so, | 1:24:59 | 1:25:04 | |
we pour that over there. | 1:25:04 | 1:25:08 | |
Mm. | 1:25:08 | 1:25:10 | |
Now, I have done enough for one portion. | 1:25:10 | 1:25:12 | |
You could double this, of course. There you go. | 1:25:12 | 1:25:14 | |
-What is everybody else having? -Thank you very much. | 1:25:14 | 1:25:17 | |
Then we pop that in the fridge. | 1:25:17 | 1:25:19 | |
What you do need to do is leave this to rest in the fridge. | 1:25:19 | 1:25:22 | |
If you want to speed it up, leave it in the freezer | 1:25:22 | 1:25:25 | |
but leave it to rest for a good sort of couple of hours. | 1:25:25 | 1:25:27 | |
For a couple of hours? | 1:25:27 | 1:25:28 | |
-Couple of hours, yeah. -I'll have to go out. -Yeah. | 1:25:28 | 1:25:32 | |
LAUGHTER | 1:25:32 | 1:25:33 | |
Then we've got the topping. | 1:25:33 | 1:25:35 | |
-It will be worth it, trust me. -Ohhhh! | 1:25:35 | 1:25:37 | |
-Then we've got that. When you're out, you can buy one of these. -Yeah. | 1:25:37 | 1:25:41 | |
Careful when you're doing this. | 1:25:43 | 1:25:46 | |
All this is doing... | 1:25:46 | 1:25:49 | |
-is heating up the mould. -Right. | 1:25:49 | 1:25:53 | |
So then when you actually come to take it off, it should... | 1:25:53 | 1:25:57 | |
You need another blast there? | 1:26:00 | 1:26:01 | |
-That's my finger! -Got it. | 1:26:01 | 1:26:03 | |
Just needed that last little... | 1:26:03 | 1:26:06 | |
You can just... | 1:26:06 | 1:26:08 | |
melt the top little bit so it starts to shine up. | 1:26:08 | 1:26:11 | |
Now, Nigel at the end there has been quite quiet. | 1:26:11 | 1:26:14 | |
He's been beavering away making his biscuits. | 1:26:14 | 1:26:17 | |
Look how many I have made! | 1:26:17 | 1:26:18 | |
These are these little tuiles biscuits. | 1:26:20 | 1:26:23 | |
This black one is nice. | 1:26:23 | 1:26:24 | |
-You burnt them? -No, they are all right. | 1:26:24 | 1:26:26 | |
You take these biscuits and if you start at one end... | 1:26:26 | 1:26:33 | |
And go round. | 1:26:33 | 1:26:34 | |
..go around. Or you do what Nigel has done and go this way. | 1:26:34 | 1:26:39 | |
Oh, come on! | 1:26:39 | 1:26:41 | |
-The idea is... -Can I just stick another? -Yeah. | 1:26:41 | 1:26:45 | |
You keep building up, building up. | 1:26:47 | 1:26:49 | |
These are tuiles biscuits, they are made out of butter, flour, | 1:26:49 | 1:26:53 | |
egg white and that's about it, really. | 1:26:53 | 1:26:57 | |
And some icing sugar. | 1:26:57 | 1:26:59 | |
-They look really easy. -Well, they are. | 1:26:59 | 1:27:00 | |
-When they're warm, they are pliable. -It's like comedy. | 1:27:00 | 1:27:03 | |
When they are warm, they're pliable and then when they set, | 1:27:03 | 1:27:08 | |
they set quite firm. | 1:27:09 | 1:27:12 | |
-Looks like a sun. -What about that? -Wa-ay! -All for you. | 1:27:12 | 1:27:16 | |
Oh, wow! Thank you. | 1:27:16 | 1:27:18 | |
I know you want a smaller spoon, so I will give you that. | 1:27:18 | 1:27:22 | |
Dive in the middle there. | 1:27:24 | 1:27:25 | |
But what I will do is, shall I cut you a little portion? | 1:27:25 | 1:27:28 | |
Yeah, it might be better. | 1:27:28 | 1:27:29 | |
-If there was nobody else here, I wouldn't even use that. -Right. | 1:27:29 | 1:27:33 | |
I will just heat that up. | 1:27:33 | 1:27:34 | |
To cut the delice, you take a knife, | 1:27:34 | 1:27:39 | |
heat it up.... | 1:27:39 | 1:27:40 | |
Have you got a plate there? | 1:27:40 | 1:27:42 | |
Yeah, I've got a board there, actually. | 1:27:42 | 1:27:45 | |
We can then take a slice of this. | 1:27:45 | 1:27:47 | |
Oh! | 1:27:47 | 1:27:48 | |
Girls, I think you ought to come over at this point, don't you? | 1:27:48 | 1:27:51 | |
You look as if you are left out. | 1:27:51 | 1:27:53 | |
Go on, there's a portion. | 1:27:53 | 1:27:54 | |
-There's a northern portion, a Yorkshire portion. -Ohhh! | 1:27:54 | 1:27:57 | |
A northern portion! | 1:27:57 | 1:27:58 | |
That's what's left! | 1:28:00 | 1:28:01 | |
Yeah, that's what's left. There you have it. The girls can have that. | 1:28:01 | 1:28:05 | |
You can have that. Dive in. | 1:28:05 | 1:28:07 | |
Dive in. | 1:28:07 | 1:28:10 | |
-We need some spoons, don't we? -There you go. | 1:28:10 | 1:28:12 | |
We have got some wine to go with this. There you go, mate. | 1:28:12 | 1:28:15 | |
-Dive in to that. -There you go, ladies. | 1:28:15 | 1:28:18 | |
-Sarah, do I need to ask? Is that food heaven? -Mm, mm. | 1:28:18 | 1:28:22 | |
-Is it heavenly, Sarah? -Leave us alone for a couple of minutes. | 1:28:22 | 1:28:26 | |
That's what I like to hear, | 1:28:30 | 1:28:32 | |
the familiar sound of a happy celebrity getting their food heaven. | 1:28:32 | 1:28:35 | |
Plenty of oohs and aahs from Sarah there. | 1:28:35 | 1:28:37 | |
That's all we've got time for this week, | 1:28:37 | 1:28:39 | |
I hope you've enjoyed taking a look back at some of the festive | 1:28:39 | 1:28:42 | |
moments from the Saturday Kitchen archives. | 1:28:42 | 1:28:44 | |
If you fancy giving any of today's studio recipes a go, | 1:28:44 | 1:28:47 | |
you can find them on the BBC website. | 1:28:47 | 1:28:48 | |
Thanks for watching and we'll see you next week. | 1:28:48 | 1:28:51 |