0:00:02 > 0:00:04Good morning. We've got turkey, ham, quiche, parsnip soup,
0:00:04 > 0:00:06Christmas pudding tarts, Brussels sprouts,
0:00:06 > 0:00:08and I'm wearing a Christmas jumper.
0:00:08 > 0:00:09That can only mean one thing.
0:00:09 > 0:00:12Yes, it's Christmas Eve and this is Saturday Kitchen Best Bites.
0:00:33 > 0:00:35Welcome to the show.
0:00:35 > 0:00:36Now, over the next 90 minutes,
0:00:36 > 0:00:38we've got your starters, your mains, your desserts
0:00:38 > 0:00:40all sorted for the big day tomorrow.
0:00:40 > 0:00:42Coming up, James Martin makes
0:00:42 > 0:00:44a classic Mont Blanc for Charlie Brooks,
0:00:44 > 0:00:46and then it's over to Yotam Ottolenghi,
0:00:46 > 0:00:48who's trying to get us all to eat sprouts.
0:00:48 > 0:00:51He makes a membrillo butternut squash and stilton quiche,
0:00:51 > 0:00:53and then serves it alongside Brussels sprouts.
0:00:53 > 0:00:57Roasted with pomelo, cinnamon and star anise.
0:00:57 > 0:00:59David Everitt-Matthias is here
0:00:59 > 0:01:02with a dessert perfect for those Christmas pudding leftovers.
0:01:02 > 0:01:04He makes a pastry tart before filling with a mix of almonds,
0:01:04 > 0:01:06Christmas pudding, cream and sugar,
0:01:06 > 0:01:08and serves with cranberry puree
0:01:08 > 0:01:09and then amaretto cream.
0:01:09 > 0:01:12Then legendary Rick Stein takes on Stephane Reynaud
0:01:12 > 0:01:14in the Saturday Kitchen Omelette Challenge.
0:01:14 > 0:01:17Will Holland has your Christmas dinner starter all worked out.
0:01:17 > 0:01:19He makes a vanilla and parsnip soup
0:01:19 > 0:01:23and then ladles it over pan-fried scallops and saffron-poached quince.
0:01:23 > 0:01:24And finally comedian Johnny Vegas
0:01:24 > 0:01:26faces his food heaven or his food hell.
0:01:26 > 0:01:29Will he get his food heaven - vodka and tonic soft-shell crab
0:01:29 > 0:01:31with saffron aioli and seasonal salad?
0:01:31 > 0:01:34Or his food hell - Christmas pudding ice-cream
0:01:34 > 0:01:37with sauteed pineapple and a star anise and cinnamon caramel?
0:01:37 > 0:01:40You're going to have to keep watching till the end of the show
0:01:40 > 0:01:43to find out. But first up, one half of the Hairy Bikers
0:01:43 > 0:01:46is making a marmalade-glazed gammon.
0:01:46 > 0:01:48- It's Si King. - It's me again, isn't it?
0:01:48 > 0:01:51- It IS you again.- Hello. - What are we cooking, boss?
0:01:51 > 0:01:54OK, what we're going to do is, look at this beautiful, beautiful gammon.
0:01:54 > 0:01:59- Yep.- We're going to poach this in some fruit juices,
0:01:59 > 0:02:01then what we're going to do...
0:02:01 > 0:02:04This is an aromat sort of thing, is it?
0:02:04 > 0:02:06- Yeah, it's that kind of thing.- OK.
0:02:06 > 0:02:08- What we're going to do, let's get on with it, eh?- OK.
0:02:08 > 0:02:12- You want me to do this...? - There's two salsas here.
0:02:12 > 0:02:14There's a salsa of pineapple,
0:02:14 > 0:02:17of fennel and a cucumber,
0:02:17 > 0:02:19with a nice little chilli zip to it.
0:02:19 > 0:02:23And also, a kind of fruit vinegar.
0:02:23 > 0:02:25So, we're going to have that,
0:02:25 > 0:02:29and then we're going to do an apple and beetroot salsa.
0:02:29 > 0:02:33So, dude, you've got lots of chopping to do. That's the gig.
0:02:33 > 0:02:35That's the normal sort of stuff.
0:02:35 > 0:02:37What we're going to do is, in this pan, we're going to put...
0:02:38 > 0:02:42..about a litre of pineapple juice.
0:02:42 > 0:02:44Stick your ham in.
0:02:44 > 0:02:45Let me just get rid of that.
0:02:45 > 0:02:47Could you not just put the pineapple
0:02:47 > 0:02:49- in rings and put a nice glace cherry in?- Shut up, you!
0:02:49 > 0:02:51I'm trying to make it interesting!
0:02:51 > 0:02:54Geordie gammon and pineapple.
0:02:54 > 0:02:56- Hawaiian style. - It's the same recipe.
0:02:56 > 0:02:59Wait a minute, let me throw something at him.
0:02:59 > 0:03:02THEY LAUGH
0:03:02 > 0:03:03- Where's me knife?- Honolulu!
0:03:03 > 0:03:05Shut up, you're putting us off.
0:03:05 > 0:03:08- What have you got in here, then? What's the juice?- The juice.
0:03:08 > 0:03:11So, we've got pineapple juice, bit of apple juice as well.
0:03:11 > 0:03:15Just top it up. Now, this is the good bit. It's dead easy.
0:03:15 > 0:03:17What to do is, you take this orange,
0:03:17 > 0:03:20and you skin it, basically.
0:03:20 > 0:03:22Not to put too fine a point on it.
0:03:22 > 0:03:26And then you whack that into the cooking liquor.
0:03:26 > 0:03:28And what happens is, with the gammon and the citric acid,
0:03:28 > 0:03:31it's great because it's kind of a natural tenderiser as well.
0:03:31 > 0:03:35- So, you have to soak the gammon beforehand?- Well, you don't.
0:03:35 > 0:03:37Well, you can do, but if you buy a good bit of gammon,
0:03:37 > 0:03:39you shouldn't have to, really,
0:03:39 > 0:03:41cos the curing process should be spot-on.
0:03:41 > 0:03:43And then, we half an apple.
0:03:43 > 0:03:45Don't be shy, just halve it.
0:03:45 > 0:03:46Whack it in the pan.
0:03:46 > 0:03:48There we are.
0:03:48 > 0:03:50Now, we need a big finger of ginger.
0:03:50 > 0:03:53- Do you do a gammon at Christmas, James?- No.
0:03:53 > 0:03:55- What for?- Why not?
0:03:55 > 0:03:57He's got no mates, that's why.
0:03:57 > 0:04:00He's only on his own, it's pointless having a big bit of meat.
0:04:00 > 0:04:02We always do gammon and turkey.
0:04:02 > 0:04:04You're not supposed to feed dogs pork, are you?
0:04:04 > 0:04:08Really? Why? Hey, that's good dicing. I'm impressed with that.
0:04:08 > 0:04:11What am I doing now? Yes, now then, what we do is,
0:04:11 > 0:04:15we take two bay leaves, for the use of, and stick that in.
0:04:15 > 0:04:17And then, cinnamon stick.
0:04:17 > 0:04:19And then we've got two star anise,
0:04:19 > 0:04:21and these little lovelies.
0:04:21 > 0:04:23Do you know what these are?
0:04:23 > 0:04:24Neither do I. I do.
0:04:24 > 0:04:26They are whole spiced berries, lovely.
0:04:26 > 0:04:30You just put those in there like that. Now, the secret is,
0:04:30 > 0:04:34obviously, in six minutes, this can't be poached in time, can it?
0:04:34 > 0:04:36So, in true Blue Peter fashion,
0:04:36 > 0:04:41here's one...I made earlier.
0:04:41 > 0:04:45- I've been up a very long time, you know?- Very good.
0:04:45 > 0:04:49- The Fanny Cradock tribute! - LAUGHTER
0:04:49 > 0:04:51Shut up, you!
0:04:51 > 0:04:54You should see the gammon he's got out there. There's about 15!
0:04:54 > 0:04:56I've been up a long time.
0:04:56 > 0:04:58I tell you what to do is, you poach it in this liquor
0:04:58 > 0:05:01for about, I don't know, about an hour a kilo.
0:05:01 > 0:05:03This is a three-kilo bit. You can tell how long I've been up.
0:05:03 > 0:05:06A long time. What we need to do
0:05:06 > 0:05:08is you take that out there, like that,
0:05:08 > 0:05:10and put it on a baking tray.
0:05:10 > 0:05:13Now, this is the good bit. It's really simple.
0:05:13 > 0:05:16- What you do... - This is great for Christmas.
0:05:16 > 0:05:18It's great, man.
0:05:18 > 0:05:20You can make it. It just sits in the fridge.
0:05:20 > 0:05:21You just keep going back for it.
0:05:21 > 0:05:24It's great. What I'm going to do for the glaze...
0:05:24 > 0:05:27Personally, I'd just serve it with a pineapple ring
0:05:27 > 0:05:29cos I'm sick of all this chopping. THEY LAUGH
0:05:29 > 0:05:31There's no need to be shirty, now!
0:05:31 > 0:05:34It's Christmas. It's the season of goodwill to all fellas and all that.
0:05:34 > 0:05:37- Do you put pineapple on your pizza as well, James?- Yes, I do.
0:05:37 > 0:05:39He does, doesn't he? I can tell.
0:05:39 > 0:05:41- The Hawaiian.- The Hawaiian. The Brazilian.
0:05:41 > 0:05:43Moving on, moving on.
0:05:43 > 0:05:46What happens is, we put some honey in this,
0:05:46 > 0:05:48cos this is the glaze.
0:05:48 > 0:05:50We're now making the glaze. We've got marmalade,
0:05:50 > 0:05:53a bit of honey, now the holy trinity of loveliness here.
0:05:53 > 0:05:55We have... What do we have?
0:05:55 > 0:05:58Yes. We have some ginger,
0:05:58 > 0:06:00we have some mixed spice, and we have some pepper.
0:06:00 > 0:06:03And we put that in, like that.
0:06:03 > 0:06:05In there, like that. It's all very lovely.
0:06:05 > 0:06:08- Where's this idea come from? - I just made it up.
0:06:08 > 0:06:10But I think the Americans did it,
0:06:10 > 0:06:11cos they're like that.
0:06:11 > 0:06:13Cooking ham in juice, and stuff like that.
0:06:13 > 0:06:16It's very different to what you've been doing recently.
0:06:16 > 0:06:18The bikes are still an issue in your programme,
0:06:18 > 0:06:20but you've kind of gone a bit closer to home, haven't you?
0:06:20 > 0:06:23We have. We're in the process of visiting
0:06:23 > 0:06:26most of the counties in the country,
0:06:26 > 0:06:28really, and saying to them,
0:06:28 > 0:06:30"Right, OK, what's your iconic dish?
0:06:30 > 0:06:34"What are you famous for? What do you produce?" It's great.
0:06:34 > 0:06:35And it's really interesting
0:06:35 > 0:06:38because it's an opportunity for us to celebrate our own food culture.
0:06:38 > 0:06:41There's 89 counties in the United Kingdom,
0:06:41 > 0:06:43so that's possibly 89 programmes!
0:06:43 > 0:06:45It keeps us off the dole!
0:06:45 > 0:06:50It's not good, standing in that queue. It's cold out.
0:06:50 > 0:06:51Right, so what we're doing is,
0:06:51 > 0:06:54we're basically heating this up to emulsify the sugars.
0:06:54 > 0:06:58Then, I have, somewhere, a nice little spoonaroonie,
0:06:58 > 0:07:00or a brush.
0:07:00 > 0:07:01Spoons over there.
0:07:01 > 0:07:03I'll use a spoon.
0:07:03 > 0:07:05I'm very glad you didn't ask me to chop anything.
0:07:05 > 0:07:09- I'm glad. So am I.- We'd have been here for at least seven hours.
0:07:09 > 0:07:12I'll be here for seven hours cos I can't find me brush. Never mind.
0:07:12 > 0:07:15What we do is we put that glaze
0:07:15 > 0:07:19all the way over this lovely gammon.
0:07:19 > 0:07:21And then, what you do...
0:07:21 > 0:07:24Oh, look at this. It's lovely. Now...
0:07:26 > 0:07:30Look at that. And then you put it in the oven, basically.
0:07:30 > 0:07:32- Until it caramelises.- How long for?
0:07:32 > 0:07:34- About 20 minutes.- 20 minutes.
0:07:34 > 0:07:35So, that goes in the oven.
0:07:35 > 0:07:38He gets all the messy jobs. Bit more...
0:07:40 > 0:07:41..than that, James.
0:07:41 > 0:07:43Don't you just hate that?
0:07:43 > 0:07:45I was just saying.
0:07:45 > 0:07:47They get shirty when you tell them that.
0:07:47 > 0:07:49Where do you want the mint?
0:07:49 > 0:07:51In with the apple, in there.
0:07:51 > 0:07:54Now then, what we're going to do,
0:07:54 > 0:07:57we want to take this, like that. Look at that.
0:07:57 > 0:08:00How unctuously, gorgeously lovely is that?
0:08:00 > 0:08:02That is lovely.
0:08:02 > 0:08:04And then...
0:08:04 > 0:08:07- Argh!- Olive oil.
0:08:07 > 0:08:08Aye, man.
0:08:08 > 0:08:11That's the thing about cookery - it's hot.
0:08:11 > 0:08:13What about the juice that you've got left over?
0:08:13 > 0:08:15Now, what you can do, this is fantastic,
0:08:15 > 0:08:17basically the chef term is a glace,
0:08:17 > 0:08:20so you reduce it and reduce it and reduce it,
0:08:20 > 0:08:23- and then what you can do is you can pour it.- Wow.
0:08:23 > 0:08:26You have to sieve it and then pour it over your lovely sliced ham.
0:08:26 > 0:08:28Hey, honestly, it's worth it.
0:08:28 > 0:08:30I just put a packet of split peas in there
0:08:30 > 0:08:32and make the most wonderful pea and ham soup.
0:08:32 > 0:08:36Yeah, it would be fruity, but it would be, you know...
0:08:36 > 0:08:38What we want to do is we're just going to cut this.
0:08:38 > 0:08:41I'm just taking the vinegar and sugar, you want me to dissolve this?
0:08:41 > 0:08:43Yes, please, James, if you wouldn't mind.
0:08:43 > 0:08:47Now, you see that bit that falls off the end? All unctuous and lovely?
0:08:47 > 0:08:50That bit's for me, Dave, and everybody else here, you see.
0:08:50 > 0:08:51Right.
0:08:51 > 0:08:54So, James, could you put some watercress on that plate?
0:08:54 > 0:08:57- I'm doing that, yeah. A bit of watercress.- Look at that.
0:08:59 > 0:09:00And basically the salsas,
0:09:00 > 0:09:03it's the whole kind of fruit vibe running through it.
0:09:03 > 0:09:06It's basically just cos, you know how your palate gets really tired
0:09:06 > 0:09:09at the end of... And you get sick of eating Christmas pudding and that?
0:09:09 > 0:09:12Not that I'm this shape for nothing. I like Christmas pudding.
0:09:12 > 0:09:15- You work hard on it, don't you? - Yeah, I do. I do.
0:09:15 > 0:09:18Dervla, I'm holding in, you know. I'm holding in.
0:09:18 > 0:09:21- He's tucked his shirt in today. - You've got your support pants on.
0:09:21 > 0:09:23LAUGHTER
0:09:23 > 0:09:25How dare you, madam!
0:09:25 > 0:09:27It could catch on, you know.
0:09:27 > 0:09:30I have difficulty breathing with me corsets.
0:09:30 > 0:09:33So, we're going to put that on there like that.
0:09:35 > 0:09:38- Hurry up, Martin. I've done that. - I've finished.- Look at that.
0:09:38 > 0:09:42And now what we do... You see, the thing is, they're northern portions.
0:09:42 > 0:09:45- Thank you.- That's a canape where I come from, mate.
0:09:45 > 0:09:46Well, Yorkshire.
0:09:46 > 0:09:49I laugh at myself, so...
0:09:49 > 0:09:51Anyway, I didn't mean that, all those from Yorkshire.
0:09:51 > 0:09:54I love you really. Right, there we go. We put that salsa like that.
0:09:54 > 0:09:57- That's Geordie hostility. - Geordie hostility!
0:09:57 > 0:10:00You'll be welcomed with open arms, won't you?
0:10:00 > 0:10:02- Right. Next one. - Very colourful, Kingy.
0:10:02 > 0:10:04That's good, isn't it? It is.
0:10:04 > 0:10:07It's like Carmen Miranda with a pig on her head.
0:10:07 > 0:10:09THEY LAUGH
0:10:10 > 0:10:14Here, I tell you what, with mates like that, who needs enemies?
0:10:14 > 0:10:18I've had gammon at your house many times, and honestly, it's a triumph.
0:10:18 > 0:10:21- It is a triumph. - Place that on there?- That's it.
0:10:21 > 0:10:23James Martin, you know what?
0:10:23 > 0:10:25- That's it. - Remind us what that dish is.
0:10:25 > 0:10:27It is a fruit gammon...
0:10:27 > 0:10:29- Are you all right, there? - Yeah, go on.
0:10:29 > 0:10:31- It's a fruit gammon...- Yep.
0:10:31 > 0:10:33..with a spiced marmalade glaze
0:10:33 > 0:10:34and two zingy...
0:10:34 > 0:10:37- HE WHISTLES - ..wingy salsas.
0:10:37 > 0:10:38Easy as that.
0:10:43 > 0:10:45I'm going to so get you back for that.
0:10:45 > 0:10:47Over here. Have a seat.
0:10:47 > 0:10:49I'm sitting. I'm holding in.
0:10:49 > 0:10:51- Wow.- Wow!
0:10:52 > 0:10:54It's just a small portion.
0:10:54 > 0:10:56THEY LAUGH
0:10:56 > 0:10:57Tell us what you think.
0:10:57 > 0:10:59All right, then. Yeah, I'd love to.
0:10:59 > 0:11:01Mix it up, Dervla.
0:11:01 > 0:11:04Wow. I'm glad I didn't have breakfast.
0:11:04 > 0:11:06I'm glad you didn't have breakfast either.
0:11:06 > 0:11:08But the salsa, you could mix and match them.
0:11:08 > 0:11:09You've used pineapple, mango.
0:11:09 > 0:11:12You can use mango, pineapple - goes really well together -
0:11:12 > 0:11:13big fruity, zesty hit of loveliness.
0:11:13 > 0:11:15- That is absolutely fantastic.- Good?
0:11:15 > 0:11:17Yeah. Really good.
0:11:17 > 0:11:20And sliced with a big pile of mash and let that sauce go through.
0:11:20 > 0:11:22Yeah, chive mash. Oh, great.
0:11:22 > 0:11:23- Thank you.- There you go.
0:11:23 > 0:11:26I don't think you can grow much of this in your garden.
0:11:26 > 0:11:27The great thing about that is,
0:11:27 > 0:11:29you can, like I said, you can do it beforehand,
0:11:29 > 0:11:31you can sit it in the fridge. Lasts all week. Perfect.
0:11:31 > 0:11:33It does. It's great.
0:11:33 > 0:11:36When I do it at home, cos it's a recipe that I use at home a lot
0:11:36 > 0:11:39cos we've got all the boys at home and the family come round.
0:11:39 > 0:11:41As you say, it's a great little fridge standby.
0:11:41 > 0:11:43Just slice it off.
0:11:43 > 0:11:46And you're left with the best bits. Great in soups, pea and ham soups.
0:11:46 > 0:11:50- And so juicy.- It is. If you stick to those times, cookery times,
0:11:50 > 0:11:52they kind of work.
0:11:55 > 0:11:58Even when only one of those bikers is cooking,
0:11:58 > 0:12:01you can always rely on the other one to chip in with criticism.
0:12:01 > 0:12:04But a great start to the show and a perfect dish for boxing day.
0:12:04 > 0:12:06Now, coming up, Charlie Brooks enjoys a classic Mont Blanc,
0:12:06 > 0:12:10but first, Rick Stein has gone crazy with the Christmas decorations
0:12:10 > 0:12:13and has the ideal dish for all those turkey leftovers.
0:12:18 > 0:12:20I love Christmas.
0:12:20 > 0:12:24So much so that I didn't even mind putting up the Christmas decorations
0:12:24 > 0:12:27in the middle of summer in order to film this programme.
0:12:27 > 0:12:30It's one of those strange, little eccentricities
0:12:30 > 0:12:32of working in television.
0:12:32 > 0:12:34Christmas specials being filmed in June!
0:12:36 > 0:12:39But I'd just returned from filming my latest series
0:12:39 > 0:12:41all around the Far East,
0:12:41 > 0:12:44an odyssey which inspired me to come up with the answer
0:12:44 > 0:12:46to that big cooking dilemma
0:12:46 > 0:12:49facing us all at Christmas-time -
0:12:49 > 0:12:51what to do with that cold turkey?
0:12:54 > 0:12:56I think that's it, really.
0:12:56 > 0:12:58It's looking really quite Christmassy.
0:13:00 > 0:13:03One of the things that really excited me
0:13:03 > 0:13:05about my trip through the Far East is the thought of what to do
0:13:05 > 0:13:07with leftover turkey meat.
0:13:07 > 0:13:12Much more refreshing things and not the old standard.
0:13:12 > 0:13:15Some salads, a particularly special curry
0:13:15 > 0:13:16and one or two other things.
0:13:16 > 0:13:19While I was away, I was thinking, "Yes!"
0:13:19 > 0:13:22You've got all that lovely white meat,
0:13:22 > 0:13:25the things you can do. Spicy, spikey things
0:13:25 > 0:13:28like this salad I'm just about to make from Vietnam.
0:13:28 > 0:13:30You'll see, by the end of it, you'll be saying,
0:13:30 > 0:13:32"THAT'S what to do with the turkey."
0:13:37 > 0:13:40So, I'm just slicing these up to go in the salad.
0:13:40 > 0:13:42I hope you like my decorations.
0:13:42 > 0:13:44I mean, you might think they're a little over the top.
0:13:44 > 0:13:46I went mad in the supermarket.
0:13:46 > 0:13:48It's not quite Nigella.
0:13:48 > 0:13:51I think hers is a bit more sort of faultless and understated.
0:13:51 > 0:13:52But I like them.
0:13:55 > 0:13:57I'm using Chinese leaves to make up this salad.
0:13:57 > 0:14:01But any crisp type of lettuce will do the trick.
0:14:01 > 0:14:04You want to end up with a bit of a bite to it.
0:14:04 > 0:14:06Shred it or chop it fairly finely
0:14:06 > 0:14:09and chuck it in with the turkey meat.
0:14:09 > 0:14:12So now I'm going to cut up a couple of bits of carrot
0:14:12 > 0:14:15using the mandolin here.
0:14:15 > 0:14:17The mandolin's an easy way
0:14:17 > 0:14:20to cut the carrot into thin strips called julienne.
0:14:20 > 0:14:22That's better than grating, it looks better.
0:14:24 > 0:14:27Then onto that, put a handful of crisp beansprouts,
0:14:27 > 0:14:31a similar amount of finely-chopped shallots and some chopped peanuts.
0:14:32 > 0:14:35One of the things that really distinguishes these salads
0:14:35 > 0:14:38from Vietnam is the enormous amount of herbs that go into them.
0:14:38 > 0:14:42They grow the most wonderful aromatic herbs,
0:14:42 > 0:14:44some which you find quite difficult to get here,
0:14:44 > 0:14:47particularly one called Vietnamese mint.
0:14:47 > 0:14:49Although I have grown it in my garden,
0:14:49 > 0:14:51but it was killed off in a savage winter.
0:14:51 > 0:14:56But this time, I'm just using mint and coriander, and basil,
0:14:56 > 0:14:59to sort of approximate that Vietnamese mint flavour,
0:14:59 > 0:15:01and it does really quite well.
0:15:04 > 0:15:06To get a piquant dressing,
0:15:06 > 0:15:09add some red chillies to some chopped garlic in a bowl.
0:15:09 > 0:15:11Put in a good amount of sugar.
0:15:11 > 0:15:13It doesn't have to be palm sugar,
0:15:13 > 0:15:15but that would be best.
0:15:15 > 0:15:16Then some fish sauce,
0:15:16 > 0:15:19and a splash of rice wine vinegar
0:15:19 > 0:15:21and a lot of lime juice.
0:15:21 > 0:15:24Perhaps use a couple of limes.
0:15:24 > 0:15:26A quick whiz round to dissolve the sugar
0:15:26 > 0:15:29and dress the salad as normal
0:15:29 > 0:15:32to get everything well and truly coated.
0:15:32 > 0:15:35It should look all wet and glistening.
0:15:35 > 0:15:38Don't forget that it's one of those salads
0:15:38 > 0:15:41that is best made immediately before going to the table.
0:15:44 > 0:15:45That is so nice.
0:15:45 > 0:15:48And one of the things about turkey meat,
0:15:48 > 0:15:50it is quite strong, and that's one of the things
0:15:50 > 0:15:54I'm really not sure I like about leftover turkey dishes.
0:15:54 > 0:15:56But this works a treat because
0:15:56 > 0:15:59there's lots of other robust flavours with it.
0:15:59 > 0:16:01You've got chilli. You've got lime.
0:16:01 > 0:16:03And you've got lots and lots of herbs.
0:16:03 > 0:16:06And the turkey meat. It's in harmony.
0:16:11 > 0:16:13Brilliant ideas as always from Rick.
0:16:13 > 0:16:15I won't have any turkey leftovers myself,
0:16:15 > 0:16:17as regular viewers to this show will know
0:16:17 > 0:16:20that I'm not a huge fan of the stuff, but I do have something
0:16:20 > 0:16:22which I've got plenty of at Christmas going around,
0:16:22 > 0:16:25and these are these. You haven't tried these before.
0:16:25 > 0:16:27- I haven't. They look amazing. - These are marrons glaces.
0:16:27 > 0:16:29Now, I know Michel will absolutely love these.
0:16:29 > 0:16:32- These are marrons glaces. These are sugared chestnuts.- Wow.
0:16:32 > 0:16:34- Have you tried these, girls?- No.
0:16:34 > 0:16:36You've got to. Michel, these are just absolutely delicious.
0:16:36 > 0:16:39Now, I'm going to do a classic, or my version of a classic dessert,
0:16:39 > 0:16:40which is gateau Mont Blanc.
0:16:40 > 0:16:43Why on earth I would do Mont Blanc on a show
0:16:43 > 0:16:47where I've got the king of desserts and pastry sat over there,
0:16:47 > 0:16:50I don't know! But anyway, the idea of this, you've got meringue.
0:16:50 > 0:16:53To get really good meringue, you need egg whites, you need sugar.
0:16:53 > 0:16:55- Are they any good?- REALLY good.
0:16:55 > 0:16:56They're nice, aren't they?
0:16:56 > 0:16:59Then to get a sticky meringue, you've got some cornflour
0:16:59 > 0:17:01and white wine vinegar.
0:17:01 > 0:17:03What I've done is made a pavlova base
0:17:03 > 0:17:04and I'm just going to brush that
0:17:04 > 0:17:06just over with chocolate, over the top of there.
0:17:06 > 0:17:10So this is kind of... If you're into healthy food,
0:17:10 > 0:17:12- turn over, because... - Don't come here.
0:17:12 > 0:17:15..this is going to get a lot worse in a minute,
0:17:15 > 0:17:18but the idea of this, you just literally brush it over the top,
0:17:18 > 0:17:20and what this will do
0:17:20 > 0:17:22is literally just protect
0:17:22 > 0:17:26the meringue as you put the cream on the top
0:17:26 > 0:17:29because, otherwise, it's going to soak all into it.
0:17:29 > 0:17:31What is it that makes it sort of chewy on the inside?
0:17:31 > 0:17:34- It's cornflour and white wine vinegar.- Right, OK.
0:17:34 > 0:17:36That's what you want. And the way you cook it as well.
0:17:36 > 0:17:39So, in there. I'm going to basically sugar the nuts to go with that.
0:17:39 > 0:17:42To do that, we've got some sugar and I've got some water.
0:17:42 > 0:17:44I'm going to make a stock syrup.
0:17:44 > 0:17:46Very, very quickly, we get a stock syrup.
0:17:46 > 0:17:48And then throw in these nuts.
0:17:48 > 0:17:50I've got cashew nuts... The most important thing with this,
0:17:50 > 0:17:53you don't use salted nuts, obviously.
0:17:53 > 0:17:55We've got cashew nuts, we've got hazelnuts and pistachio nuts.
0:17:55 > 0:17:57They go in as well. We just cook those
0:17:57 > 0:18:00for literally about a minute and a half,
0:18:00 > 0:18:01and then deep-fat fry them.
0:18:01 > 0:18:04- Now, your character's been a bit busy...- She has.- ..recently.
0:18:04 > 0:18:06- She's a very bad girl.- I mean...
0:18:06 > 0:18:09When you first of all got onto the show, because it's been, what,
0:18:09 > 0:18:11nearly 10 or 11 years?
0:18:11 > 0:18:14- Ten years. I was 17 when I started, yes.- 17 when you started?- Yeah.
0:18:14 > 0:18:16What was that like? The phone call, as soon as you finish -
0:18:16 > 0:18:18I'm presuming you went to drama college and stuff like that?
0:18:18 > 0:18:21I went to drama school and then I was at college doing my A-levels.
0:18:21 > 0:18:23- Right.- And I had the casting for EastEnders.
0:18:23 > 0:18:25And I was out shopping with my mum
0:18:25 > 0:18:27and, after the third recall,
0:18:27 > 0:18:29they called me and said that I got it.
0:18:29 > 0:18:32And I was buying one dress, I was like, "Which one should I get?"
0:18:32 > 0:18:34Got the call and I said, "I'll have both."
0:18:34 > 0:18:36But what was it? Literally, when you did it like that,
0:18:36 > 0:18:39your storyline, was it...? I mean, your contract, was it...?
0:18:39 > 0:18:41Literally, they said, "Oh, we'll have you for six months."
0:18:41 > 0:18:43- Was it a year?- Yeah.
0:18:43 > 0:18:44To begin with, it was six months
0:18:44 > 0:18:47- and I think they see how the character goes...- Right.
0:18:47 > 0:18:49..and then it extends from there, really.
0:18:49 > 0:18:51Ten years down the line, here I am.
0:18:51 > 0:18:54- Ten years down the line.- I know. - But, I mean, incredible storylines.
0:18:54 > 0:18:57- Yeah.- Because you're kind of one of the few characters
0:18:57 > 0:19:01- that's sort of been, gone again, come back again.- I know. Yeah.
0:19:01 > 0:19:02Which has been great for me.
0:19:02 > 0:19:05You know, it was lovely to go off. I think I was there for five years.
0:19:05 > 0:19:08- Sorry, I'm just going to pass to Bryn to whip this.- That's all right.
0:19:08 > 0:19:10- And...- Softly whipped, please.- OK.
0:19:10 > 0:19:12There for five years, and it was just time.
0:19:12 > 0:19:14- There's only so much a character can do, really.- Yeah.
0:19:14 > 0:19:17She'd come to the end of her life for a little while, I think,
0:19:17 > 0:19:19and I wanted to go off and do other things.
0:19:19 > 0:19:21You know, but when the opportunity came up to go back,
0:19:21 > 0:19:23I was over the moon. Really happy.
0:19:24 > 0:19:28- I mean, and going back, you did - back with a bang!- Hmm!
0:19:28 > 0:19:30- Prostitution, murder... - What a crazy year!
0:19:30 > 0:19:32The prostitution was a little while ago.
0:19:32 > 0:19:36- We're on murder, poisoning... - Right.
0:19:36 > 0:19:37God, the list is endless, really,
0:19:37 > 0:19:40but she got married, she was happy for a little while.
0:19:40 > 0:19:42The interesting thing, every time you go and read the script,
0:19:42 > 0:19:45it must be quite fascinating to read your next chapter in your life.
0:19:45 > 0:19:47Well, the boss calls us up
0:19:47 > 0:19:49and gives us an idea about what we're going to be doing
0:19:49 > 0:19:51over the next few months, you know.
0:19:51 > 0:19:55- Yeah.- So it's not such a shock when I find out that I'm...
0:19:55 > 0:19:56..trying to kill my husband and stuff.
0:19:56 > 0:19:59- It's not such a shock to you. It happens all the time.- Yeah.
0:19:59 > 0:20:01I'll show you these. These are...
0:20:01 > 0:20:03- All I've done, these are sugared. - Right.
0:20:03 > 0:20:06What you need to do is drain them onto greaseproof paper,
0:20:06 > 0:20:08and not kitchen paper, otherwise they all stick together.
0:20:08 > 0:20:10- But they are sticky. - Wow.- Sugared. Sugared.
0:20:10 > 0:20:13They are deep-fried, so you put them in a little sugar syrup...
0:20:13 > 0:20:15Bryn, hopefully, is getting our...
0:20:15 > 0:20:18- We've got butter. - We've got it there.
0:20:18 > 0:20:21- We got there.- Butter you want? - You've more or less done it anyway.
0:20:21 > 0:20:24- Did you like the chestnuts?- Lovely. - But they are nice and simple.
0:20:24 > 0:20:27Then we've got our little bit of mascarpone cheese,
0:20:27 > 0:20:30so this is the healthy bit that I showed you.
0:20:30 > 0:20:32Chestnut puree, you can buy this in two forms -
0:20:32 > 0:20:34sweetened and unsweetened.
0:20:34 > 0:20:36Make sure you buy the right one.
0:20:36 > 0:20:38This one is, of course, the sweetened one.
0:20:38 > 0:20:40I'm going to whisk this together into a paste,
0:20:40 > 0:20:44just to get rid of the little bit of lumps to start off with.
0:20:44 > 0:20:47Then we're going to add a bit more. In fact, all of it.
0:20:51 > 0:20:52That's going to go in there.
0:20:54 > 0:20:57And then we can then fold in that cream.
0:20:57 > 0:21:00So, what's next for Janine, the character, then?
0:21:00 > 0:21:02Do you know what's next?
0:21:02 > 0:21:04- Well...- What can you tell us?
0:21:04 > 0:21:06..I think she's going to be very lonely for a little while.
0:21:06 > 0:21:09Because, you know, she was...
0:21:09 > 0:21:11The thing is, she's so misunderstood, my character.
0:21:11 > 0:21:14I have so much sympathy for her and everybody hates her.
0:21:14 > 0:21:16Which sounds a ridiculous thing to say,
0:21:16 > 0:21:18but she just wants to be loved.
0:21:18 > 0:21:20And her husband went off...
0:21:20 > 0:21:22Needs to stop killing people, though, really.
0:21:22 > 0:21:24Well, if he didn't have an affair,
0:21:24 > 0:21:27- then maybe I wouldn't have tried to kill him.- Right. OK.- So...
0:21:27 > 0:21:29So he kind of deserved it, is that what you're thinking?
0:21:29 > 0:21:31- Well, he did deserve it, really. - Right, OK.
0:21:31 > 0:21:34I don't think she intended to actually kill him,
0:21:34 > 0:21:37- I think she just wanted to teach him a lesson.- OK.- You know?
0:21:37 > 0:21:41So, yeah, I mean, she's not going to get back with her husband,
0:21:41 > 0:21:42I don't think, after all of this.
0:21:42 > 0:21:44I mean, out of EastEnders,
0:21:44 > 0:21:47are you allowed to do much other than EastEnders, or...
0:21:47 > 0:21:50I suppose, time really permits to do anything else?
0:21:50 > 0:21:52When you're heavily storylined like that,
0:21:52 > 0:21:56you don't really have much time to breathe let alone do any other work.
0:21:56 > 0:21:58But, yeah, I don't know.
0:21:58 > 0:22:00If something came up in the theatre or another job,
0:22:00 > 0:22:02and it could work with the schedules, then, yeah,
0:22:02 > 0:22:05- they sometimes let you.- Is theatre something you'd quite like to do?
0:22:05 > 0:22:07- Cos when you speak to most actors... - Yeah, I'd love to.
0:22:07 > 0:22:10..that seems to be the thing. What is it about theatre?
0:22:10 > 0:22:13- Is it the live thing? - I just learn so much from it.
0:22:13 > 0:22:16I did a play in Liverpool and it was just
0:22:16 > 0:22:17such a wonderful experience.
0:22:17 > 0:22:21I learned so much about myself as an actress. And the play.
0:22:21 > 0:22:23Researching the era and stuff.
0:22:23 > 0:22:25It was just amazing. It's such a buzz doing it.
0:22:25 > 0:22:28- The challenge, I suppose, of everything else.- It's the challenge.
0:22:28 > 0:22:30- Yeah.- There you go.
0:22:30 > 0:22:31All I've done now is...
0:22:31 > 0:22:35Well, in Yorkshire, we call this spooning on, but...
0:22:37 > 0:22:38..in France, it's a quenelle.
0:22:38 > 0:22:40All we do is we just shape...
0:22:40 > 0:22:45This has obviously got the bit of mascarpone cheese in there.
0:22:45 > 0:22:49The sugar. I've got, in here, some caramel on there...
0:22:49 > 0:22:51which we've got, which is nice.
0:22:51 > 0:22:52And I've got my nuts there,
0:22:52 > 0:22:56which is just... Literally, these are cooling down nicely.
0:22:56 > 0:22:57But then what I'm going to use is...
0:22:57 > 0:23:00- My little girl is going to be very jealous about this.- Sorry?
0:23:00 > 0:23:02My little girl is going to be very jealous that I'm doing this.
0:23:02 > 0:23:06- She loves meringue. - Now, talking of foods...
0:23:06 > 0:23:09You've got the little girl now. Your experience with her with the...
0:23:09 > 0:23:11- I know you've got your own little veg plot as well.- I do.
0:23:11 > 0:23:13Which has unfortunately been very neglected this year,
0:23:13 > 0:23:15but last year, it was great success.
0:23:15 > 0:23:19I had some lovely purple sprouting broccoli.
0:23:19 > 0:23:21Loads of onions, carrots.
0:23:21 > 0:23:24But this year, I've just been so busy,
0:23:24 > 0:23:26I haven't had time to keep it up.
0:23:26 > 0:23:29- Very satisfying. - It is very satisfying.- It is.
0:23:29 > 0:23:31- And so is eating this. - Oh, sure. Can't wait.
0:23:31 > 0:23:33- Oh, look at that.- Wow!
0:23:33 > 0:23:35This is this liquid caramel.
0:23:35 > 0:23:38Over the top.
0:23:38 > 0:23:40He's doing it like an expert!
0:23:40 > 0:23:42HE LAUGHS
0:23:42 > 0:23:45It's the only time on this show that I'm ever shaking
0:23:45 > 0:23:47while I'm doing anything!
0:23:47 > 0:23:50- Don't shake too much, the caramel may burn you.- Exactly.
0:23:50 > 0:23:53There you go.
0:23:53 > 0:23:55- Wow.- This is called... a gateau Mont Blanc.
0:23:56 > 0:24:00Or my version of gateau Mont Blanc, which is chestnut, everything else.
0:24:00 > 0:24:03- Forget the plate. - How do we do this?
0:24:03 > 0:24:05- Do I just get stuck in?- Exactly.
0:24:05 > 0:24:07It looks like a beautiful variation. Well done.
0:24:07 > 0:24:09That is a petit four in my house, chef, this Christmas,
0:24:09 > 0:24:12- but dive into that one.- OK.- Perfect.
0:24:12 > 0:24:14Be careful with that sugar, it can be quite hot.
0:24:14 > 0:24:16Taste the cream and...
0:24:16 > 0:24:18I'm trying to get a little bit of everything.
0:24:18 > 0:24:19It might be quite hot, that sugar,
0:24:19 > 0:24:22- but dive into that. Tell us what you think.- Oh, crikey.
0:24:24 > 0:24:25Mmm!
0:24:25 > 0:24:27Shall we just lock the door,
0:24:27 > 0:24:30turn the lights off and leave you there, shall we?
0:24:30 > 0:24:33- That is beautiful. - Yeah, we'll just leave it there.
0:24:37 > 0:24:39There was certainly no cliff-hanger there from Charlie.
0:24:39 > 0:24:41I think she thoroughly enjoyed that.
0:24:41 > 0:24:44Now, there's still plenty more to come on today's show
0:24:44 > 0:24:46and first, it's over to Yotam Ottolenghi
0:24:46 > 0:24:49who's got a sure-fire way to get everyone eating sprouts.
0:24:49 > 0:24:52- Great to have you on the show. - Thanks, James.
0:24:52 > 0:24:54We've waited a long time. Your first time on the show.
0:24:54 > 0:24:55Yeah, it's a pleasure.
0:24:55 > 0:24:57You're treating us to a very special couple of dishes.
0:24:57 > 0:24:59Yeah. We're going to start with a quiche.
0:24:59 > 0:25:02It's got membrillo, which is Spanish, quince paste.
0:25:02 > 0:25:05Really sweet and beautiful with our Stilton, which is, you know,
0:25:05 > 0:25:06a good British mature cheese.
0:25:06 > 0:25:09So sweet and salty all go into this quiche.
0:25:09 > 0:25:12We'll start with butternut squash. So, if you could make
0:25:12 > 0:25:14about two centimetres diced of butternut squash,
0:25:14 > 0:25:15- which we'll roast...- Yep, OK.
0:25:15 > 0:25:18..while I make the custard.
0:25:18 > 0:25:21Now, tell us about your career to this day.
0:25:21 > 0:25:23Where do you originate from?
0:25:23 > 0:25:25Cos this is the whole key to your cooking,
0:25:25 > 0:25:26the whole background to it.
0:25:26 > 0:25:29Well, I was born in Israel,
0:25:29 > 0:25:33and came here in 1997 to train as a chef,
0:25:33 > 0:25:39and I worked as a pastry chef, mostly, in the old years.
0:25:39 > 0:25:42And then in 2002, together with a bunch of partners
0:25:42 > 0:25:47and Sami Tamimi, who was my business partner,
0:25:47 > 0:25:49and we've written a book together,
0:25:49 > 0:25:54Jerusalem, we set up this deli in Notting Hill, which has become
0:25:54 > 0:25:58synonymous to mountains of salads, lots of colours
0:25:58 > 0:26:01and lots of exotic ingredients.
0:26:01 > 0:26:04For anybody that hasn't seen that kind of stuff and your shops,
0:26:04 > 0:26:07your shops are very white on the inside, white tables,
0:26:07 > 0:26:09but colour, I mean, so much colour in the food.
0:26:09 > 0:26:11Yeah, tonnes of colour.
0:26:11 > 0:26:13And, James, that's what's important for me -
0:26:13 > 0:26:17to make the food really look great because people walk in,
0:26:17 > 0:26:19you know, they eat with their eyes
0:26:19 > 0:26:23and so we present it like in the middle of a Middle Eastern souk.
0:26:23 > 0:26:25Sami and I are both from Jerusalem,
0:26:25 > 0:26:27so essentially that's the inspiration.
0:26:27 > 0:26:30OK, so this, you want some olive oil on this, I take it?
0:26:30 > 0:26:31Yeah, I want some salt and pepper
0:26:31 > 0:26:33and olive oil on the butternut squash.
0:26:33 > 0:26:36- Right, OK.- So quite a bit. - And then this goes...
0:26:36 > 0:26:40This is going to go inside this tart, or what you're making as well.
0:26:40 > 0:26:43So this quiche is getting that butternut squash.
0:26:43 > 0:26:45OK, so what are you making now, then?
0:26:45 > 0:26:48So there's kind of a custardy thing here.
0:26:50 > 0:26:55- It's got double cream, creme fraiche and eggs...- Yep.
0:26:55 > 0:26:57..and seasoning.
0:26:57 > 0:27:01And I've got this pre-baked pastry, shortcrust pastry,
0:27:01 > 0:27:07and I'm just going to start filling it up with the membrillo,
0:27:07 > 0:27:09which is the quince paste. You must love it.
0:27:09 > 0:27:11- I mean, that's just, like, perfect with cheese.- It is fantastic.
0:27:11 > 0:27:15- You can actually do it yourself but it requires quite a lot of sugar. - Yeah.
0:27:15 > 0:27:18Well, because, you know, quince has such a high pectin level,
0:27:18 > 0:27:20it really sets up really nicely.
0:27:20 > 0:27:24So you get that kind of jelly texture without even adding
0:27:24 > 0:27:26any gelatine or anything else.
0:27:26 > 0:27:28So that's brilliant.
0:27:28 > 0:27:30And I'm just starting to build up the filling for my quiche,
0:27:30 > 0:27:33which has got the Stilton.
0:27:33 > 0:27:34Right, I'm blanching the sprouts,
0:27:34 > 0:27:37- which are on...- Yeah, you're blanching my sprouts.- ..the stalks.
0:27:37 > 0:27:40You can see, Tom Kerridge goes looking for this in our next VT,
0:27:40 > 0:27:43which you'll see him do loads of stuff with this, these little tops,
0:27:43 > 0:27:46which are fantastic. You can buy them for Christmas.
0:27:46 > 0:27:48It keeps the sprouts nice and moist as well, if you buy them...
0:27:48 > 0:27:51And I'm breaking the Stilton with my hands
0:27:51 > 0:27:53cos it just looks good like that.
0:27:53 > 0:27:54It's not too even.
0:27:54 > 0:27:59And I'm going to take this cooked butternut and add it.
0:27:59 > 0:28:02- So that's almost ready.- So where do you get your inspiration from?
0:28:02 > 0:28:04Because, you know, I walk past the shop,
0:28:04 > 0:28:06you have a look inside, I mean, the colours are amazing,
0:28:06 > 0:28:08but the flavours come from all corners of the world.
0:28:08 > 0:28:11All over the world. I travel a bit for food,
0:28:11 > 0:28:13and wherever I go when I take a holiday,
0:28:13 > 0:28:16- I would never go to a place where the food sucks.- Right, OK.
0:28:16 > 0:28:20And, you know, that's my number one priority.
0:28:20 > 0:28:23I never go on holiday to somewhere where I'm not going to get
0:28:23 > 0:28:24a good meal.
0:28:24 > 0:28:28So where would you say that is a place for foodies to go
0:28:28 > 0:28:34- travelling, then?- Oh, Turkey, North Africa, Greece, Malaysia.
0:28:34 > 0:28:37There's some countries in the world... Italy, obviously,
0:28:37 > 0:28:41as Theo was just telling me about all his amazing food
0:28:41 > 0:28:42experiences all over Italy.
0:28:42 > 0:28:44So all those countries that have got,
0:28:44 > 0:28:47like, a massive food tradition, this is where you want to go.
0:28:47 > 0:28:49Right, explain to us what we're doing now, then.
0:28:49 > 0:28:53So I've got the custard going into the quiche,
0:28:53 > 0:28:56I've got the membrillo in there, the Stilton, it's as simple as that.
0:28:56 > 0:28:58And I don't fill it all the way to the top,
0:28:58 > 0:29:01you want the filling to kind of show from the top cos that's
0:29:01 > 0:29:05going to make it look so good when it comes out of the oven.
0:29:05 > 0:29:08- And this just goes straight in.- Yep.
0:29:08 > 0:29:10And in a, what, low oven or...?
0:29:10 > 0:29:13In a medium oven, and it should take about half an hour.
0:29:13 > 0:29:15OK. And would you always have that warm, then?
0:29:15 > 0:29:17- Straight out of the oven you'd have it?- Yeah, you have it...
0:29:17 > 0:29:20Well, you can have it warm straight out of the oven or you can
0:29:20 > 0:29:22let it cool down, it doesn't really matter.
0:29:22 > 0:29:25I mean, just imagine, it's cheese and all those wonderful things.
0:29:25 > 0:29:30And for the next dish, for the butternut...
0:29:30 > 0:29:33Sorry, for the Brussels sprouts,
0:29:33 > 0:29:40I'm going to make a sugar syrup with water and sugar and spices.
0:29:40 > 0:29:44Now, this is where his food sort of intrigues me
0:29:44 > 0:29:47- cos it's that mixture of sweet and...- And savoury.- ..savoury.
0:29:47 > 0:29:48Yeah, that's exactly what we're doing.
0:29:48 > 0:29:51So I'm making a little sugar syrup here,
0:29:51 > 0:29:55and you'll see that the Brussels sprouts, with their bitterness...
0:29:55 > 0:29:57You can cut those in quarters because they're quite big.
0:29:57 > 0:29:59Quarters, yeah.
0:29:59 > 0:30:03And I'm going to take this pomelo, which is the most amazing fruit.
0:30:03 > 0:30:06- I'll do the other one when I've just done this one.- Yeah.
0:30:06 > 0:30:10And try to get all the segments out.
0:30:10 > 0:30:13So, you know, I look at something like a Brussels sprouts with
0:30:13 > 0:30:15all its natural bitterness and I'm thinking,
0:30:15 > 0:30:19"How could I make it more palatable? How can I make it more exciting?"
0:30:19 > 0:30:23So I'm thinking citrus, I'm thinking spices and sugar.
0:30:23 > 0:30:26So all those things that just kind of tame the Brussels sprouts.
0:30:26 > 0:30:28Because everybody has an issue,
0:30:28 > 0:30:30or many people have an issue with Brussels sprouts,
0:30:30 > 0:30:33but I think it's just because they are often overcooked.
0:30:33 > 0:30:35You know, they throw them into a bowl of water, leave them
0:30:35 > 0:30:39there for hours, and then people get really upset
0:30:39 > 0:30:43because they get this kind of bitter green, grey horribleness.
0:30:43 > 0:30:46This is why they're blanching, then, is it? To retain the colour?
0:30:46 > 0:30:49This is quite the opposite. We're going to blanch it for literally two minutes.
0:30:49 > 0:30:51I mean, we have blanched it, and now we're going to roast it.
0:30:51 > 0:30:53And you get tonnes of colour.
0:30:53 > 0:30:56And this is the syrup.
0:30:56 > 0:30:58- Over the top.- Yeah.
0:30:58 > 0:31:00That's goes straight into the oven.
0:31:00 > 0:31:0220 minutes, 25 minutes.
0:31:02 > 0:31:05- So you really want colour there, right?- OK.
0:31:05 > 0:31:07- So we've got everything in the oven.- Yep.
0:31:07 > 0:31:13If you can get me the pink pomelo that we started marinating earlier.
0:31:13 > 0:31:16- Perfect.- I can get you that. I'll just show you what people...
0:31:16 > 0:31:20I'll explain what this is, really. What would you say it's near as?
0:31:20 > 0:31:23Well, it's a bit like a big grapefruit.
0:31:23 > 0:31:25Look at the colour there.
0:31:25 > 0:31:28So they come both ruby and this whiter colour.
0:31:28 > 0:31:32It's not as juicy, but it's very beautifully sweet
0:31:32 > 0:31:35and it's perfect for salsas, for fish, for chicken.
0:31:35 > 0:31:37It's kind of a wonderful Asian flavour.
0:31:37 > 0:31:41And with spices, it makes a whole lot of difference.
0:31:41 > 0:31:44So we've got the pink one that's in here as well.
0:31:44 > 0:31:46You're going to marinate the other one,
0:31:46 > 0:31:49- but just to show you what this one is.- Yeah, I'm going to marinate the other one,
0:31:49 > 0:31:51- this has been marinating for a little while.- This is sugar, water...?
0:31:51 > 0:31:54Sugar, water, and your spices.
0:31:54 > 0:31:57And all that goes over...
0:31:57 > 0:31:59..over your citrus.
0:31:59 > 0:32:03And you could use grapefruit, if you don't have pomelo,
0:32:03 > 0:32:04it's absolutely fine.
0:32:05 > 0:32:08So I take this wonderful stuff that's been...
0:32:08 > 0:32:11- I'll swap that over for you. - Yeah, thank you.
0:32:11 > 0:32:15I'll pick the pomelo off the juices. Add them...
0:32:15 > 0:32:17How long would you leave that in there for, then?
0:32:17 > 0:32:20- 10, 20 minutes is enough.- Yep.
0:32:20 > 0:32:23Then I'll add a little bit of this syrup, it's a sugar syrup,
0:32:23 > 0:32:27- and one little bit of lemon juice. - There you go.
0:32:27 > 0:32:29If you can pick a few of those.
0:32:29 > 0:32:34So a bit of lemon juice, just to add a little bit of sharpness.
0:32:35 > 0:32:37If you want, you could add chilli
0:32:37 > 0:32:39because, you can see, you've got all the spices here.
0:32:39 > 0:32:42But although this is savoury, I mean,
0:32:42 > 0:32:44your pastry background shines through when you,
0:32:44 > 0:32:47when you basically read your books as well.
0:32:47 > 0:32:50But your shop, I always find it famous for those meringues.
0:32:50 > 0:32:52- Yeah, yeah, the meringue shop. - Beautiful red...
0:32:52 > 0:32:54That's what people say to me.
0:32:54 > 0:32:56"Oh, that's your shop, with all the meringues in the window?"
0:32:56 > 0:32:57So, yeah, that's it.
0:32:57 > 0:33:00But, I mean, those meringues are our showpiece but I also really love
0:33:00 > 0:33:03doing them, like, cooking all sorts of Pavlovas and...
0:33:03 > 0:33:05But people love your books because...
0:33:05 > 0:33:08Your latest one, tell us about it.
0:33:08 > 0:33:09It's called Plenty More.
0:33:09 > 0:33:11Both the dishes are from there, and basically, it's a
0:33:11 > 0:33:13celebration of vegetables.
0:33:13 > 0:33:16You know, none of us cook with enough vegetables these days.
0:33:16 > 0:33:21Even the non-vegetarians want to cook more vegetables,
0:33:21 > 0:33:23but they don't know how...
0:33:23 > 0:33:27Many of them think, "You know, I don't have the imagination."
0:33:27 > 0:33:30So what I'm trying to do is really kind of infuse all these
0:33:30 > 0:33:34vegetables with wonderful flavours, like here.
0:33:34 > 0:33:36A bit of salt.
0:33:36 > 0:33:37Would you use this dressing at all or not?
0:33:37 > 0:33:39Yeah, you can keep that, that can go over ice cream,
0:33:39 > 0:33:42over fruit salads, there's nothing savoury there.
0:33:42 > 0:33:45- OK. And I've got one... - I'll just plate this here.
0:33:45 > 0:33:48- I've got this tart that I'll bring out.- Perfect.
0:33:48 > 0:33:52Can you see, James, all this beautifulness,
0:33:52 > 0:33:57the star anise, the cinnamon and the coriander really, really
0:33:57 > 0:34:00flavour the old Brussels sprouts.
0:34:00 > 0:34:03So nobody can complain that they're bitter any more.
0:34:03 > 0:34:07I'll just lift this out of here as well.
0:34:07 > 0:34:10So while I'm doing that, you can tell everybody what the
0:34:10 > 0:34:12name of these two dishes are.
0:34:12 > 0:34:16So those are roasted Brussels sprouts with shallots and spices.
0:34:16 > 0:34:17And this one?
0:34:17 > 0:34:21And that's the membrillo and Stilton quiche with butternut squash.
0:34:21 > 0:34:24That is amazing. You've got to try it.
0:34:29 > 0:34:31- It really is amazing. Do you want to take that one?- Yeah.
0:34:31 > 0:34:34Yeah, you take that one. Bring it over.
0:34:34 > 0:34:37You've got to dive into the Brussels sprouts.
0:34:37 > 0:34:40- Look at that, that looks beautiful. - I'll bring a big knife.
0:34:40 > 0:34:42- I've got the knife here. - You've got the big knife?
0:34:42 > 0:34:44- Shall I do the honours? - I don't think Ronnie needs one, to be honest.
0:34:44 > 0:34:47The way he's eating at the moment, he's just going to start at one end.
0:34:47 > 0:34:48Your portion.
0:34:50 > 0:34:56- Oh, dear.- I mean, melted stilton is the best thing in the world.
0:34:56 > 0:34:58- Just lift it up. Look at that. - Wow. It's beautiful.
0:34:58 > 0:35:01We've got this Stilton cheese and the membrillo now,
0:35:01 > 0:35:03the sweet and, like you said, the savoury.
0:35:03 > 0:35:07And, you know, if you don't want to have a main course, you know,
0:35:07 > 0:35:10game bird, whatever, if you want something else that is meatless,
0:35:10 > 0:35:13you've got that, and that is just all the flavours of Christmas.
0:35:13 > 0:35:15- He's happy.- I'd be happy with just this...- Aren't they fantastic?
0:35:15 > 0:35:17- That is amazing.- They really are.
0:35:17 > 0:35:19- That is the best Brussels sprout I've ever eaten.- Happy with that?
0:35:19 > 0:35:22- Oh, my God.- Unbelievable. - LAUGHTER
0:35:22 > 0:35:23He's going to be the size of a house
0:35:23 > 0:35:25next time you see him on a snooker cue.
0:35:29 > 0:35:31Well, there you have it,
0:35:31 > 0:35:33the best Brussels sprouts that Theo's ever eaten.
0:35:33 > 0:35:35Now all you've got to do is convince the kids.
0:35:35 > 0:35:37Time now for some classic Keith Floyd,
0:35:37 > 0:35:39and this week, he's travelled east to Norfolk.
0:35:42 > 0:35:45In the words of the master, and I hardly think you need reminding that
0:35:45 > 0:35:48I refer, of course, to Ernest... COUGHS: ..I mean, Noel Coward,
0:35:48 > 0:35:52Norfolk is, in a phrase, terribly, terribly flat.
0:35:52 > 0:35:54But East Anglia, once the kingdom of
0:35:54 > 0:35:56that wonderful Saxon kingdom Wuffingas -
0:35:56 > 0:35:58great name, great bloke -
0:35:58 > 0:36:01has always been one of Europe's rich melting pots.
0:36:01 > 0:36:03This is where the Norse, the Danes and the Flemish,
0:36:03 > 0:36:06not to mention some brilliant thriller writers, decided to settle.
0:36:06 > 0:36:09And the region became prosperous from wool, weaving and corn.
0:36:10 > 0:36:13Despite the polyglot influence - that's this week's word -
0:36:13 > 0:36:15it's managed to retain a unique character.
0:36:15 > 0:36:18Although on the surface it seems to be the epitome
0:36:18 > 0:36:21of peaceful, merry England, its reticence belies a strong character
0:36:21 > 0:36:24that's reflected in the recipes and produce,
0:36:24 > 0:36:25not to mention Oliver Cromwell,
0:36:25 > 0:36:28who, like myself, was a very misunderstood man.
0:36:31 > 0:36:33Notwithstanding Oliver's peccadillos -
0:36:33 > 0:36:34that's next week's word -
0:36:34 > 0:36:37he wouldn't approve of plans to dredge the seabed, the habitat
0:36:37 > 0:36:40of shrimps, whelks, and mussels, in order to build motorways.
0:36:40 > 0:36:43While I was there, not that I have any political aspirations
0:36:43 > 0:36:46or a desire to interfere, there were plans afoot that could put
0:36:46 > 0:36:48an end to this plentiful source of seafood.
0:36:50 > 0:36:52I have a fine time, don't I?
0:36:52 > 0:36:55Cruising down the river, late afternoon, early spring,
0:36:55 > 0:36:57absolutely idyllic,
0:36:57 > 0:37:02and headed for the Wells Bar, which is not, for once, a pub.
0:37:02 > 0:37:05This hell of white water with teeth like bananas ahead of us,
0:37:05 > 0:37:07that is the Wells Bar.
0:37:07 > 0:37:10Beyond them are the shrimp grounds, and on this little boat,
0:37:10 > 0:37:13the Romulus, we're going to throw some nets, or whatever they do.
0:37:13 > 0:37:14I don't know cos I haven't done it yet.
0:37:14 > 0:37:15And for sure as eggs is eggs,
0:37:15 > 0:37:18we ain't already got some in the oven or in the deepfreeze.
0:37:18 > 0:37:22We're going to catch these delicious little brown shrimps,
0:37:22 > 0:37:25and I'm going to cook you some proper potted shrimps.
0:37:25 > 0:37:28But in short, the title of this little cooking sketch is
0:37:28 > 0:37:29potted shrimps - the hard way.
0:37:36 > 0:37:40The shrimp - or even better still, crangon vulgaris - is a totally
0:37:40 > 0:37:43inadequate word for up to 2,000 different species of crustacea.
0:37:43 > 0:37:46These little brown relatives of crabs, crayfish and lobsters have
0:37:46 > 0:37:50a funny habit, rather like most senior BBC personnel,
0:37:50 > 0:37:51of swimming backwards.
0:37:51 > 0:37:53No names, no pack drill.
0:37:54 > 0:37:58So, these, then, these little things here...
0:37:58 > 0:38:00..are the freshest little brown shrimps
0:38:00 > 0:38:02I think you're ever going to see.
0:38:02 > 0:38:04No wonder they're so expensive, though.
0:38:04 > 0:38:07I mean, that's not exactly a huge catch, is it,
0:38:07 > 0:38:09for four or five hours' trawling? And it's jolly hard work.
0:38:09 > 0:38:12I mean, they did have a winch, they could pull it in by machinery,
0:38:12 > 0:38:14but there just weren't enough to justify it.
0:38:14 > 0:38:17And you know, I was in fact going to cook these on the boat,
0:38:17 > 0:38:20potted shrimps, my way, but it's a bit rough, it's a bit choppy,
0:38:20 > 0:38:22and it's not easy to do.
0:38:22 > 0:38:24In fact, I could hardly open the caviar I had for my lunch -
0:38:24 > 0:38:26my hand slipped on the tin opener, you know?
0:38:26 > 0:38:28So we'll get back behind the breakwater,
0:38:28 > 0:38:31in the calm waters and do these things with a bit of butter,
0:38:31 > 0:38:33a bit of mace and stuff like that.
0:38:38 > 0:38:41The man who wrote that stuff about those who go down to the sea
0:38:41 > 0:38:44and do their business in small boats knew exactly what he was on about,
0:38:44 > 0:38:48so don't whinge about the price of a saucerful of fresh shrimps,
0:38:48 > 0:38:51or for that matter, anything that's won from the unforgiving sea.
0:38:54 > 0:38:56But at Wells-next-the-Sea,
0:38:56 > 0:38:58the serious business of preparing shrimps continues,
0:38:58 > 0:39:02as it has done for the past 500 years or more, more or less.
0:39:02 > 0:39:05You'll notice that these little boats have shrimp boilers onboard.
0:39:05 > 0:39:10This is to ensure maximum freshness, flavour and taste.
0:39:10 > 0:39:13But sifting these little beauties reminded me of those days
0:39:13 > 0:39:16when you went blackberrying - one for you, one for the basket.
0:39:16 > 0:39:19And indeed, just the smell of freshly boiled shrimps
0:39:19 > 0:39:21wafting on this cool April evening
0:39:21 > 0:39:23became one of the most endearing memories of Norfolk.
0:39:25 > 0:39:26867.
0:39:28 > 0:39:32868.
0:39:32 > 0:39:34I actually think that's enough.
0:39:34 > 0:39:37I mean, this is the freshest and the biggest potted shrimp in the world.
0:39:37 > 0:39:41It is, as we say, from the trawler to table in only, actually,
0:39:41 > 0:39:45five and three-quarter hours - it's a very quick preparation.
0:39:45 > 0:39:47But look at the little beauties. Aren't they fabulous?
0:39:49 > 0:39:51Brown Norfolk shrimps.
0:39:51 > 0:39:55You need - it's very important - some melted butter,
0:39:55 > 0:39:57which I've melted on the galley below.
0:39:57 > 0:40:01And you've got to skim this scum from the top
0:40:01 > 0:40:05because you don't want that to ruin the dish.
0:40:05 > 0:40:09All you otherwise need to make this a superb thing is...
0:40:10 > 0:40:14..a good pinch of mace... into there.
0:40:14 > 0:40:16Quite a lot of mace cos we've got enough shrimps here
0:40:16 > 0:40:19for a little army.
0:40:19 > 0:40:21Stir the mace in.
0:40:21 > 0:40:26And lots and lots of grinds of lovely black pepper.
0:40:26 > 0:40:29It's quarter to seven on this lovely April evening,
0:40:29 > 0:40:32and my little fingers are frozen. They really are.
0:40:38 > 0:40:39MUSIC: Land of Hope and Glory
0:40:39 > 0:40:42It does worry me, though, as I tuck into these and prepare these,
0:40:42 > 0:40:43this aggregate thing is...
0:40:43 > 0:40:45I don't know anything about politics and stone dredging
0:40:45 > 0:40:48and stuff like that, but it does seem to me a bit worrying that
0:40:48 > 0:40:52if they do dredge up this 140 square miles around here,
0:40:52 > 0:40:55we're going to lose these sorts of things, and the whelks and stuff,
0:40:55 > 0:40:58and that would be a bad, bad thing.
0:40:58 > 0:41:00So the White Fish Authority, everybody must get behind it
0:41:00 > 0:41:01and make sure it doesn't happen.
0:41:01 > 0:41:04Or whoever the responsible people are.
0:41:04 > 0:41:07Right, the mace, the powdered mace, black pepper,
0:41:07 > 0:41:11and then you simply pour in this wonderful melted butter...
0:41:13 > 0:41:15..till it comes to the top like that,
0:41:15 > 0:41:20so that when it sets, you have a golden crust of butter.
0:41:20 > 0:41:23And we won't even bother to put that in the fridge, you know?
0:41:23 > 0:41:26I think we'll just leave it here for about an hour or two
0:41:26 > 0:41:28and I'll have to take it on into the next cooking sketch
0:41:28 > 0:41:31because it's ten to seven, and although it's Norfolk,
0:41:31 > 0:41:34they're open in a couple of minutes, so I'm off.
0:41:34 > 0:41:36MILITARY MUSIC
0:41:38 > 0:41:40And so to the US base at Mildenhall
0:41:40 > 0:41:42in my armoured potted shrimp carrier.
0:41:42 > 0:41:45A brilliant piece of saluting, by the way.
0:41:45 > 0:41:48And a quick rundown on American food from Sgt Joey Garcia.
0:41:50 > 0:41:54If you're, like, down in Florida and Georgia, the Kentucky area,
0:41:54 > 0:41:57they have a tendency to make the fried chicken a little spicier.
0:41:57 > 0:41:59- Right.- Whereas, compared to the north,
0:41:59 > 0:42:04- it's more crispier and greasy food...- Yeah.- ..up north.
0:42:04 > 0:42:07And then you head over towards the west and they have the tendency to
0:42:07 > 0:42:10make the chicken a little more extravagant, like adding...
0:42:10 > 0:42:13..sauteing, sauteing the chicken and then frying it.
0:42:13 > 0:42:18But me, I just eat...I eat anything. I love chicken.
0:42:18 > 0:42:22Tell me, have you eaten any British food while you've been here?
0:42:22 > 0:42:25When I'm off-duty, I like to try different things,
0:42:25 > 0:42:29- like, I believe it's called Yorkshire pudding.- You're right.
0:42:29 > 0:42:32And the traditional Sunday English dinner.
0:42:45 > 0:42:46Have a nice day.
0:42:48 > 0:42:51It's brilliant, isn't it? The flying suit.
0:42:51 > 0:42:53Getting into the American way of life is quite fantastic,
0:42:53 > 0:42:57but also, armed with the Imperial British potted shrimps.
0:42:57 > 0:42:59Anyway, I've never been to the States before.
0:42:59 > 0:43:02This is the closest I've been to it for some real American cooking -
0:43:02 > 0:43:05black-eyed beans, fried chicken and stuff like that - and I can't wait.
0:43:10 > 0:43:12Far too hot in here for the flying suit,
0:43:12 > 0:43:14but an American mint julep really cools you down.
0:43:14 > 0:43:17I've got some chums here, one of whom is a Sergeant.
0:43:17 > 0:43:21- Sergeant, please?- Yes? - Sgt Susan Luck, isn't it?- Yes.
0:43:21 > 0:43:23- What are you doing here? - I'm cooking.- Right.
0:43:23 > 0:43:26What are you cooking? What are these things? What are these...?
0:43:26 > 0:43:28Richard, climb in behind our shoulders.
0:43:28 > 0:43:29What is this lady doing, please?
0:43:29 > 0:43:32You have to treat me as a simple English native, OK?
0:43:32 > 0:43:34Cos I haven't been to America before.
0:43:34 > 0:43:37She's doing southern-fried chicken with her own recipe.
0:43:37 > 0:43:39What is special about your recipe?
0:43:39 > 0:43:42- It's not her recipe - it's MY recipe!- Oh, right, sorry.
0:43:42 > 0:43:45- LAUGHTER - We're doing the wrong person here.
0:43:45 > 0:43:47What is your special recipe? Tell me about it.
0:43:50 > 0:43:53My special recipe, what I did before, is after I cleaned
0:43:53 > 0:43:58the chicken and stuff, I marinated it in red pepper, a little ginger...
0:43:58 > 0:44:02- Right.- ..some hot sauce...
0:44:02 > 0:44:05..white pepper and a little chicken base.
0:44:05 > 0:44:07Marinate it for a little while
0:44:07 > 0:44:09and stick it in the walk-in refrigerator.
0:44:09 > 0:44:12Then afterwards, I have an egg wash and flour mixture,
0:44:12 > 0:44:16just regular flour and egg wash with milk in it.
0:44:16 > 0:44:18And I dipped the chicken in there, dipped it in the flour
0:44:18 > 0:44:21then I double dipped again, which makes it crunchy.
0:44:21 > 0:44:23Crunchy. Brilliantly crunchy. Can I have a quick...?
0:44:23 > 0:44:28Excuse me, I know this is going to deprive some poor airman...but...
0:44:28 > 0:44:30LAUGHTER
0:44:30 > 0:44:31It's very good.
0:44:33 > 0:44:34It's really good.
0:44:34 > 0:44:37- What's happening here? - These are black-eyed peas.
0:44:37 > 0:44:39What, from the song, like, "It was the 3rd of June,
0:44:39 > 0:44:41"another dusty Delta day," wasn't it?
0:44:41 > 0:44:44- Yes, that's right.- "Papa said, 'Pass the black-eyed peas.' "
0:44:45 > 0:44:48- And what else is in here?- They're made with ham hocks and onion.
0:44:49 > 0:44:52And cooked for about eight hours in their own sauce.
0:44:52 > 0:44:54That is fabulous. This is...
0:44:56 > 0:44:59Well, I mean, that is, like, sort of a cassoulet,
0:44:59 > 0:45:01like a French dish of beans and pork and stuff.
0:45:01 > 0:45:03I think it's absolutely fabulous.
0:45:03 > 0:45:05I've been making these things, you see.
0:45:05 > 0:45:07This is a very, very British kind of dish. Richard knows this.
0:45:07 > 0:45:09I made it on a fishing trawler.
0:45:09 > 0:45:11Actually went out and caught these myself,
0:45:11 > 0:45:13shelled every single one of them, melted the butter in.
0:45:13 > 0:45:15Look at that face.
0:45:15 > 0:45:18I didn't do that to your okra and to your black-eyed peas.
0:45:18 > 0:45:20Well, it might taste very good, but it just doesn't look very good.
0:45:20 > 0:45:23Look, OK, look... These are what? These, you've made.
0:45:23 > 0:45:25- These are what, please?- Cornbreads.
0:45:25 > 0:45:28- These are cornbreads, individual cornbreads.- Made from corn.- Right.
0:45:28 > 0:45:32And I reckon my potted shrimps on top of your corn bread
0:45:32 > 0:45:35as a little aperitif to a meal...
0:45:35 > 0:45:38..you would really enjoy them. I think you would.
0:45:38 > 0:45:40And I'd like you to taste some and see.
0:45:40 > 0:45:41Now, it's perfectly OK.
0:45:41 > 0:45:44If you say they're dreadful, we will, of course,
0:45:44 > 0:45:47edit this whole sequence from the... LAUGHTER
0:45:47 > 0:45:49- ..from the programme. - Of course, of course.
0:45:49 > 0:45:53- So, tell me...- Mmm.
0:45:53 > 0:45:56- See what you think. - Is it really good?- Mmm.
0:45:56 > 0:45:58These are cooked with just...
0:45:58 > 0:46:01Just boiled, and then they're mixed up with melted butter
0:46:01 > 0:46:03and mace and black pepper.
0:46:03 > 0:46:05- It needs a little bit of salt. - It tastes like shrimp.
0:46:05 > 0:46:08- It's lovely, though. - It does.- Tastes just like shrimp.
0:46:08 > 0:46:10The corn bread kind of overpowers it a little.
0:46:10 > 0:46:13It is shrimp? Oh, good.
0:46:13 > 0:46:16- You reckon it needs more salt, you think?- Yes, I do.
0:46:16 > 0:46:18I don't think I'll open up a potted shrimp factory
0:46:18 > 0:46:19in Memphis, Tennessee.
0:46:19 > 0:46:21I think I'll go and have another mint julep
0:46:21 > 0:46:23with some people who really appreciate me.
0:46:23 > 0:46:25See you later, girls, bye! THEY LAUGH
0:46:26 > 0:46:28Who was that schmuck?
0:46:28 > 0:46:30THEY LAUGH
0:46:30 > 0:46:32BBC commissionaires would do well
0:46:32 > 0:46:35to take this guy's correspondence course - he's brilliant.
0:46:35 > 0:46:38Even so, I feel a little hurt that my potted shrimps didn't meet
0:46:38 > 0:46:40with Auntie Sam's approval.
0:46:40 > 0:46:42And I'd love to know what they were saying behind my back,
0:46:42 > 0:46:43the little monkeys.
0:46:43 > 0:46:46Never mind, I've booked a table for lunch at Congham Hall,
0:46:46 > 0:46:48cooked by ace chef Robert Harrison.
0:46:48 > 0:46:51It's time in the programme for a piece of serious cooking,
0:46:51 > 0:46:54and I'm going to take a backseat here and let Robert, my old mate,
0:46:54 > 0:46:55cook some scallops for us.
0:46:55 > 0:46:58I know he's already got some chopped shallots,
0:46:58 > 0:47:00little bits of chopped bacon. Now, that's a julienne of vegetables.
0:47:00 > 0:47:02- That's right. - What are the vegetables in there?
0:47:02 > 0:47:05There's a mixture of peppers - green, red, white peppers -
0:47:05 > 0:47:07carrots, celery, leeks, but anything you want, really,
0:47:07 > 0:47:09- anything that takes your fancy. - Fine, good.
0:47:09 > 0:47:11Some fresh - and that's the good, really exciting thing -
0:47:11 > 0:47:14- fresh, chopped basil. - That's the main ingredient.
0:47:14 > 0:47:16- This is lime juice. - That's right, yes.- Lime juice.
0:47:16 > 0:47:19And some excellent Norfolk fresh scallops.
0:47:19 > 0:47:23And a bit of Gewurztraminer as the wine to do it.
0:47:23 > 0:47:26- So, what do we actually do?- Right, shall I start cooking?- Yes, please.
0:47:26 > 0:47:29So you put the butter in the pan, get it very, very hot
0:47:29 > 0:47:31and we fry the shallots...and the bacon.
0:47:31 > 0:47:32Shallots first, and then the bacon.
0:47:32 > 0:47:35Very, very hot but no colour - that's very important.
0:47:35 > 0:47:38Those have got to start off on their own before the bacon goes in?
0:47:38 > 0:47:40- No, the bacon at the same time. - Right.- Lovely.
0:47:40 > 0:47:42And about half of that.
0:47:43 > 0:47:45- As quick as you can. - LAUGHS: Right, yes!
0:47:47 > 0:47:50- So fry it really, really well, no colour whatsoever.- Right.
0:47:50 > 0:47:52So, now it's time for the scallops. So, lightly season.
0:47:56 > 0:47:59- Straight in.- Are you in on that, Richard, there?
0:48:00 > 0:48:03Scallops, shallots and bacon at this stage.
0:48:03 > 0:48:05Again, no colour, and we cook the scallops until they're just opaque.
0:48:05 > 0:48:08No more, otherwise they get very tough, very chewy.
0:48:10 > 0:48:12- We fry them up quite well.- Right.
0:48:12 > 0:48:16- And now the second main ingredient, the Gewurztraminer.- Right.
0:48:16 > 0:48:19- And how much of that in there? - Erm...pour.
0:48:19 > 0:48:21More, more.
0:48:21 > 0:48:23That's fine, that's fine.
0:48:23 > 0:48:25And the lime juice, please.
0:48:27 > 0:48:28Whoa!
0:48:28 > 0:48:31- Too much lime juice. - I put too much lime juice in.
0:48:31 > 0:48:33You'll be eating it, so it's OK.
0:48:33 > 0:48:36So, at this stage they're quite opaque, they're fine,
0:48:36 > 0:48:38we take them out, keep them warm
0:48:38 > 0:48:41- and later on we can put them back in just to finish cooking.- Right.
0:48:41 > 0:48:44And again, it's very important not to overcook scallops,
0:48:44 > 0:48:45or even boil them, et cetera.
0:48:47 > 0:48:51- OK. So those go to one side for the second.- They go to one side.
0:48:51 > 0:48:53We've reduced the liquid with that lime juice.
0:48:54 > 0:48:57- And then we're going to add butter, as in a beurre blanc.- Sure.
0:48:57 > 0:49:00So that sauce is now reduced, thanks to the magic of television,
0:49:00 > 0:49:04and the next phase continues with, what, the julienne of vegetables?
0:49:04 > 0:49:06What's the...?
0:49:06 > 0:49:09You know, I'm totally convinced that British chefs are in the ascendancy,
0:49:09 > 0:49:13we're not so frightened of imitating the French and so on any more.
0:49:13 > 0:49:16What's, in your mind, the state of British cooking?
0:49:16 > 0:49:19I think, really, with all the local produce we're getting,
0:49:19 > 0:49:22and especially the young vegetables that are now being picked,
0:49:22 > 0:49:24new suppliers coming along - that's why, really,
0:49:24 > 0:49:27- chefs are becoming more... better cooks, really.- Yeah.
0:49:27 > 0:49:30- Because of the...?- It's a matter of supply, I think.- Matters of supply.
0:49:30 > 0:49:33And the great interest taken, of course, by the suppliers,
0:49:33 > 0:49:36by the cooks, the housewife now is getting more involved,
0:49:36 > 0:49:38so they're demanding more all the time.
0:49:38 > 0:49:40You've got it absolutely made, cos you can walk out
0:49:40 > 0:49:42into the garden and pick whatever you like.
0:49:42 > 0:49:44- It's perfect. Excuse me. - PAN CLATTERS
0:49:44 > 0:49:46What would you do if you weren't, you know, if you weren't a chef?
0:49:46 > 0:49:49Have you got something else you'd really like to do?
0:49:49 > 0:49:50Um, I always wanted to write.
0:49:50 > 0:49:52THEY LAUGH
0:49:53 > 0:49:57So, the butter's in there, Richard, if you'd like to have a...
0:49:57 > 0:49:58..a very good look at that.
0:50:00 > 0:50:03And just lier that with the liquid.
0:50:04 > 0:50:07And there is no cream in there at all, just the...
0:50:07 > 0:50:10Keeps it very velvety, very light. No cream.
0:50:12 > 0:50:15At that stage, we add the scallops and the juices.
0:50:15 > 0:50:18Just again, reheat, finish their cooking process very carefully.
0:50:20 > 0:50:23Do you have difficulty in getting people to work along with you?
0:50:23 > 0:50:26Erm... No. I mean, the boys in the kitchen are very,
0:50:26 > 0:50:29very into their food as well. They really enjoy it.
0:50:29 > 0:50:32They show a lot of interest and they give me ideas too, of course.
0:50:32 > 0:50:34- Oh, really?- Lots of ideas.
0:50:35 > 0:50:37- What's the next phase...? - The last thing is the basil,
0:50:37 > 0:50:40which I add at the end so it stays very fresh, very green,
0:50:40 > 0:50:42the flavour really comes out.
0:50:42 > 0:50:43Lots of basil. I love it.
0:50:45 > 0:50:47It's up to you.
0:50:47 > 0:50:49Again, in the summer, in the garden, we have red basil,
0:50:49 > 0:50:52we have cinnamon-scented basil, lemon-scented basil.
0:50:52 > 0:50:54It's lovely, you can just add a whole combination
0:50:54 > 0:50:56of flavours just from one herb.
0:50:56 > 0:50:57It really is my favourite herb.
0:50:57 > 0:51:01You need to be as much a gardener these days to be a cook
0:51:01 > 0:51:02as anything else, don't you?
0:51:02 > 0:51:05- A greedy gardener, yes. - A greedy gardener.
0:51:05 > 0:51:08You don't look a greedy man to me. You're quite...
0:51:08 > 0:51:11Well, it's all the hard work picking the herbs.
0:51:11 > 0:51:13So that's it.
0:51:14 > 0:51:15So, whack it on down here.
0:51:15 > 0:51:17I'll pour some wine, cos I think you deserve some.
0:51:17 > 0:51:20That looks a supreme dish to me.
0:51:20 > 0:51:21So, whack it on, as you say.
0:51:27 > 0:51:29- You can smell the basil coming through.- You certainly can.
0:51:29 > 0:51:32I think of the Gewurztraminer wine, too, it keeps the scent
0:51:32 > 0:51:34so well in the cooking process.
0:51:36 > 0:51:38- Add some more sauce.- Mmm.
0:51:40 > 0:51:43Now, this isn't actually a difficult dish to cook, is it?
0:51:43 > 0:51:47I mean, there's an awful mystique which surrounds cooking.
0:51:47 > 0:51:50Here's one dish which is simplicity itself, as long as what -
0:51:50 > 0:51:53- what are the golden rules for this dish?- I think you've got to watch...
0:51:53 > 0:51:55A lot of people put cream in beurre blanc to stop them curdling.
0:51:55 > 0:51:57I just don't like cream in beurre blanc.
0:51:57 > 0:51:59It must be very velvety, very light.
0:51:59 > 0:52:00And that's got to be watched, of course,
0:52:00 > 0:52:02you know, make sure it doesn't curdle.
0:52:02 > 0:52:04And just your own sense of flavour, really.
0:52:04 > 0:52:07And the freshness of the herbs and the freshness of the vegetables -
0:52:07 > 0:52:10- that's essential, isn't it? - Can I pinch some too?- Ooh, sorry!
0:52:13 > 0:52:15And again, not overcooking, keeping everything very fresh.
0:52:15 > 0:52:18That's why this is simple - very fresh, very light.
0:52:18 > 0:52:20- But too much lime juice. - That was me, my fault.
0:52:22 > 0:52:24It doesn't matter - they can't taste it!
0:52:24 > 0:52:26KEITH LAUGHS
0:52:33 > 0:52:35Now, are you sitting comfortably?
0:52:35 > 0:52:38Because I mean this in the nicest possible way, and I don't
0:52:38 > 0:52:41want you East Anglians to get upset about what I'm going to say.
0:52:41 > 0:52:42Promise?
0:52:42 > 0:52:45But, you see, this placid region is set in a sort of a time warp.
0:52:45 > 0:52:48Even the proud village names are carved from marzipan,
0:52:48 > 0:52:51and I feel that the spirit of good King Wuffingas lives,
0:52:51 > 0:52:54or has, in fact, never gone away.
0:52:54 > 0:52:55But, back to the cooking,
0:52:55 > 0:52:59and I want to create something which says East Anglia on a plate.
0:52:59 > 0:53:02..Cos it's the garden centre of England like peas
0:53:02 > 0:53:04and things like that, so I need, if you've got them,
0:53:04 > 0:53:08a couple of good ducks and a big chunk of smoked bacon.
0:53:08 > 0:53:10Well, we have fresh ducks. Excellent.
0:53:10 > 0:53:13- From...- Supreme.- ..one of our local producers.- Brilliant.
0:53:13 > 0:53:16So we'll have three of those. We've got three.
0:53:16 > 0:53:19And a large chunk of that... About...
0:53:19 > 0:53:21- ..of that smoked bacon. - You say where.- About there.
0:53:21 > 0:53:23- That would be fantastic. - Right there.
0:53:23 > 0:53:25- That would be superb. - Mm-hm.- Thank you very much.
0:53:25 > 0:53:27Now, while you're just cutting that,
0:53:27 > 0:53:30I've spotted something here which rather fascinates me.
0:53:30 > 0:53:33- Now, can I cut into this?- You may.
0:53:33 > 0:53:36In my programmes, I keep telling you about the importance
0:53:36 > 0:53:38of dripping for cooking with.
0:53:38 > 0:53:40And what is underneath it is that rich, brown jelly
0:53:40 > 0:53:43that you can make stocks and sauces from.
0:53:43 > 0:53:46Look at this. From here, you can actually buy it.
0:53:48 > 0:53:52This is what you must all have in your larders all the time.
0:53:54 > 0:53:57Can't get it out! Hoist by my own petard.
0:53:57 > 0:54:00And there you've got this lovely, lovely brown stuff.
0:54:00 > 0:54:03Just melt that over a little piece of fillet steak or a turkey breast
0:54:03 > 0:54:05and you've got a fantastic sauce.
0:54:05 > 0:54:07Good cooking has, sort of, good larders
0:54:07 > 0:54:08and that's the sort of thing we need.
0:54:08 > 0:54:11There's something else here which is superb, I'm very fond of.
0:54:11 > 0:54:14- This is called brawn. It is brawn, isn't it?- It is brawn.
0:54:14 > 0:54:18And it's pig's head and stuff like that.
0:54:18 > 0:54:20Also simmered away, straight off the bones
0:54:20 > 0:54:23and allowed to set in that pot.
0:54:23 > 0:54:27Something which typifies real, real English cooking.
0:54:32 > 0:54:33Wonderful stuff from Keith there.
0:54:33 > 0:54:37There's still plenty more to come on today's show as we bring you
0:54:37 > 0:54:39some of the best moments from the Saturday Kitchen archives.
0:54:39 > 0:54:42Coming up, Rick Stein takes on Stephane Reynaud in
0:54:42 > 0:54:45the Saturday Kitchen omelette challenge, and then it's over to
0:54:45 > 0:54:47Will Holland, who's serving up a starter
0:54:47 > 0:54:49fit enough to grace any Christmas table.
0:54:49 > 0:54:51He makes a parsnip and vanilla soup
0:54:51 > 0:54:55and serves over pan-fried scallops and saffron-poached quince.
0:54:55 > 0:54:58And Johnny Vegas faces his food heaven or his food hell.
0:54:58 > 0:54:59Did he get his food heaven -
0:54:59 > 0:55:03Vodka-and-tonic soft-shell crab with saffron aioli and seasonal salad?
0:55:03 > 0:55:06Or his food hell - Christmas pudding ice cream with
0:55:06 > 0:55:09sauteed pineapple and a star-anise cinammon caramel?
0:55:09 > 0:55:12Stay tuned till the end of the show to find out what he got.
0:55:12 > 0:55:16Now it's over to David Everitt-Matthias, who's got
0:55:16 > 0:55:19a dessert, just in case you've got any Christmas pudding left over.
0:55:19 > 0:55:21- Great to have you on the show, David.- Hello again.
0:55:21 > 0:55:23What are we going to cook, then, chef?
0:55:23 > 0:55:25We've got a tonne of ingredients out here.
0:55:25 > 0:55:27OK, I'm doing a leftover Christmas pudding tart
0:55:27 > 0:55:33with a cranberry puree swipe and a mascarpone cream, Amaretto cream.
0:55:33 > 0:55:35You want me to do the, sort of... These are these almonds...
0:55:35 > 0:55:39These are sugared almonds, which is just Cointreau, almonds,
0:55:39 > 0:55:42pine kernels and icing sugar, and we need to crystallise them.
0:55:42 > 0:55:45So the whole lot go in together, don't they, in this pan, right?
0:55:45 > 0:55:48- So the sugar's going to go on. - I'll explain the pastry for now.
0:55:50 > 0:55:51Watch yourself when you do this.
0:55:51 > 0:55:54- Yeah.- Because of that!- Ooh!
0:55:54 > 0:55:55Very quick, easy recipe.
0:55:55 > 0:55:57"Very easy" - that's why I get to do it, yeah.
0:55:59 > 0:56:02Everything goes in the food processor,
0:56:02 > 0:56:05pulsed until it forms breadcrumbs,
0:56:05 > 0:56:10and then finally you put the eggs in and it forms an adhesive ball.
0:56:10 > 0:56:14Wrap them in clingfilm, place it in the fridge for about two hours
0:56:14 > 0:56:16just to firm up...
0:56:16 > 0:56:19- Just need to rest them, really? - Yeah, it does, it does.- OK.
0:56:19 > 0:56:23- Then we line our tarts. - So, these are the almonds.
0:56:23 > 0:56:25You basically just, although it's icing sugar,
0:56:25 > 0:56:27we continue cooking these and they start to...
0:56:27 > 0:56:30They start to crystallise, yeah. And that's what we want on that.
0:56:30 > 0:56:32So the tarts will be...
0:56:32 > 0:56:35The pastry will be rolled out quite finely, lined,
0:56:35 > 0:56:40some clingfilm put in, some split peas or lentils or rice
0:56:40 > 0:56:43or whatever you want, and put in the oven about 180
0:56:43 > 0:56:45for about 10 minutes until it's nice and golden brown.
0:56:45 > 0:56:48Right, I'm doing the crumble mixture, which has got
0:56:48 > 0:56:50ground almonds, some sugar, flour...
0:56:50 > 0:56:52Flour and lemon zest, yeah.
0:56:52 > 0:56:55- And that's it. And some butter added to it.- Yeah.- So...
0:56:55 > 0:56:59- OK. And I'll go onto the pastry cream.- So the creme pat, this is.
0:56:59 > 0:57:03- Yeah. So, milk...- Yeah.- ..cream.
0:57:05 > 0:57:07We can do the crumble, James, if you want.
0:57:07 > 0:57:10- Sorry?- We can do the crumble, yeah? - Er... Yeah.
0:57:10 > 0:57:12- LAUGHTER - Yeah.
0:57:12 > 0:57:15- Crumble - you just mix this together.- That's right.
0:57:15 > 0:57:19- And in a bowl, the other half of the sugar.- Yeah.
0:57:19 > 0:57:20And some egg yolks.
0:57:20 > 0:57:22Whisk those up till they're nice and pale.
0:57:22 > 0:57:25So, tell us about the restaurant, then, because it's unusual enough to
0:57:25 > 0:57:28have a restaurant that's been running for 20 years, let alone
0:57:28 > 0:57:30one that has been at the top of its game, you know?
0:57:30 > 0:57:33Well, it's something that I've always wanted to do
0:57:33 > 0:57:35since I was a child.
0:57:35 > 0:57:37Um, and...
0:57:38 > 0:57:41..we just started and it's just grown and grown
0:57:41 > 0:57:43and grown from there.
0:57:43 > 0:57:45- But for 26 years...- For 26 years.
0:57:45 > 0:57:50I still love getting up every day, going down there, cooking,
0:57:50 > 0:57:54it's still an excitement to me, so as long as it's excitement,
0:57:54 > 0:57:57- I'll carry on doing that, you know? - Yeah.
0:57:57 > 0:57:59And what is it with the two Michelin stars?
0:57:59 > 0:58:00Is that consistency?
0:58:00 > 0:58:03What do you find that is, to be at the level that you're in
0:58:03 > 0:58:04for that amount of time?
0:58:04 > 0:58:08Well, I don't think anybody really knows the raison d'etre
0:58:08 > 0:58:11behind the Michelin, but I think you hit the nail on the head there
0:58:11 > 0:58:15with consistency, I think that's one of the big things.
0:58:15 > 0:58:19So I've got the flour, cornflour in with the eggs.
0:58:19 > 0:58:24- We pour the milk and cream...over the top.- Yeah.
0:58:26 > 0:58:28Whisk that up.
0:58:28 > 0:58:31Right, we just basically bring all this crumble together,
0:58:31 > 0:58:33and then you bake this again, don't you?
0:58:33 > 0:58:36Yeah, it goes on a tray, just to bake through a little bit
0:58:36 > 0:58:39- until it's nice and golden. - OK. All done.
0:58:40 > 0:58:42So, I mean, it's been an incredible year for you.
0:58:42 > 0:58:47Micky's been busy in 2013, but you've been extremely busy in 2013.
0:58:47 > 0:58:51Yeah, we sort of got a clutch of awards.
0:58:52 > 0:58:56Starting off with a perfect 10 out of 10 in The Guardian
0:58:56 > 0:59:01from Marina O'Loughlin, the first one she's ever given.
0:59:01 > 0:59:04- And then the Good Food Guide Chef of the Year.- Yeah.
0:59:04 > 0:59:09And finished off with Observer Outstanding Contribution.
0:59:09 > 0:59:11- Not bad, is it?- No.- Superb.
0:59:11 > 0:59:13So, I wouldn't worry about this scrambling.
0:59:13 > 0:59:15I know you've got eggs in there,
0:59:15 > 0:59:18but it's quite stabilised because of the cornflour in.
0:59:18 > 0:59:21You use the mixture of cornflour and flour?
0:59:21 > 0:59:25- Yeah, you can use just flour, but it makes it heavier.- Right.
0:59:25 > 0:59:29So we whisk this up until it's really, really nice and thick.
0:59:33 > 0:59:37- We might want that as well. - Lovely.- There you go.
0:59:37 > 0:59:39Right, these, sort of, almonds, that kind of stuff,
0:59:39 > 0:59:41it will actually start to caramelise again.
0:59:41 > 0:59:43You can see it starts to get sticky,
0:59:43 > 0:59:45and if you keep cooking this and cooking it,
0:59:45 > 0:59:47but you don't want to colour it, do you, that much?
0:59:47 > 0:59:49No, you don't want any colour on them at all because
0:59:49 > 0:59:52it's representative of Christmas, so...
0:59:52 > 0:59:55So you just basically cook these without colour, really, but you've
0:59:55 > 0:59:56just got to be careful at this point,
0:59:56 > 1:00:01so just take them off at this point, leave them to cool.
1:00:01 > 1:00:03Then brush off the excess, and you end up with
1:00:03 > 1:00:04what we've got over here,
1:00:04 > 1:00:07which are these little almonds and pine nuts.
1:00:07 > 1:00:09Beautiful crisp almonds.
1:00:09 > 1:00:15OK, so, we pass the pastry cream through a sieve.
1:00:17 > 1:00:20- Now, if that wasn't busy enough, you're writing as well?- Yeah.
1:00:20 > 1:00:22You've got a fantastic book for charity, as well?
1:00:22 > 1:00:25Yeah, I'm doing a book on baking,
1:00:25 > 1:00:27it's just going to be called Bake, funnily enough.
1:00:27 > 1:00:30And it's a collection of recipes from myself,
1:00:30 > 1:00:33and also stages, people who come in and spend some time in the kitchen.
1:00:33 > 1:00:36- Yeah.- And some of our staff.
1:00:36 > 1:00:39I mean, one of the recipes we've got
1:00:39 > 1:00:44is, um, Splashbot Sam's gooey, um...
1:00:44 > 1:00:49- squidgy thingy.- Right, OK! - So, something very like that.
1:00:49 > 1:00:52- So, in goes the Christmas pud.- Yeah.
1:00:52 > 1:00:56Just get it well combined,
1:00:56 > 1:00:59- and then leave it to cool down. - Yeah.- And place in the piping bag.
1:00:59 > 1:01:02So, that's a cooked leftover Christmas pudding?
1:01:02 > 1:01:03Cooked leftover, yeah.
1:01:03 > 1:01:05Right, I'm going to do the cream to go with this,
1:01:05 > 1:01:08- so what have we got in here? - Mascarpone cream,
1:01:08 > 1:01:10icing sugar and Amaretto.
1:01:10 > 1:01:13- And a little bit of grated nutmeg to go in as well.- Yeah, just to finish.
1:01:13 > 1:01:16So, we fill our tarts...
1:01:16 > 1:01:17with the mix.
1:01:17 > 1:01:19I'll go and get that over for you.
1:01:19 > 1:01:22- And there's your crumble to go with it.- Lovely. Sprinkle with some...
1:01:22 > 1:01:25So, people could easily do these in advance, if you wanted?
1:01:25 > 1:01:27- They could do.- If you wanted to cook
1:01:27 > 1:01:29one of those little microwave puddings
1:01:29 > 1:01:32and make this for Christmas, it would be a good idea.
1:01:32 > 1:01:35- So, give it a good dose... - There you go.
1:01:37 > 1:01:39But instead of this, I suppose, mincemeat, you could use?
1:01:39 > 1:01:42Yeah, if you haven't got this, even mince pies,
1:01:42 > 1:01:45you could use the whole thing, with the pastry in.
1:01:45 > 1:01:47So, these go straight in the oven.
1:01:47 > 1:01:50I know we've got one in there as well, which is warming.
1:01:50 > 1:01:54- There we are.- Leave that for a second, while we get plates.
1:01:54 > 1:01:56And then you're going to get ready and do this...
1:01:56 > 1:01:59Well, I know we've got a cranberry sauce to go with it as well.
1:01:59 > 1:02:02OK, we're serving a cranberry sauce puree, which is
1:02:02 > 1:02:06basically cranberry sauce, milk, water and sugar.
1:02:06 > 1:02:10Just boiled up, passed and left to get cool.
1:02:10 > 1:02:12And as it cools, it will thicken up.
1:02:12 > 1:02:15- So, that will give us the sauce for the base of this.- OK.
1:02:15 > 1:02:19- Well, that's the cream ready. - Wonderful.- There we go.
1:02:19 > 1:02:21Now, you want to start plating up,
1:02:21 > 1:02:23I'll get these other ones that are in here.
1:02:25 > 1:02:28And how long would you cook these for?
1:02:28 > 1:02:33- 15 minutes, about 180, until they are nice and golden brown.- OK.
1:02:33 > 1:02:38- OK, so, we can start plating. - So, are you open this Christmas?
1:02:38 > 1:02:41- The 21st is our last day.- Yup?
1:02:41 > 1:02:46So, got a nice, easy time in France after that, for a little while.
1:02:46 > 1:02:51- Right, so this is this... - Cranberry puree going on.
1:02:53 > 1:02:55Little swipe of that.
1:02:56 > 1:02:59- I've got a little tartlet done there.- OK.
1:02:59 > 1:03:02- There you go. - Little dusting of icing sugar.
1:03:04 > 1:03:05I'll get you a...
1:03:07 > 1:03:10- There we are.- Thank you. - I'll get you a spoon.
1:03:10 > 1:03:13So, while we are plating this, all of today's recipes,
1:03:13 > 1:03:16including this fantastic one from David, are on our website.
1:03:16 > 1:03:19Go to bbc.co.uk/saturdaykitchen.
1:03:19 > 1:03:22Right, so, there, then, that's to go on it as well,
1:03:22 > 1:03:26- and then you've got a hot spoon... - A nice little...
1:03:30 > 1:03:31..quenelle of cream.
1:03:33 > 1:03:37And a little more, so you get a little bit with each bite.
1:03:37 > 1:03:39- Serve it warm?- Served warm, yeah.
1:03:41 > 1:03:44- Happy with that?- Yup.
1:03:44 > 1:03:45So, give us the name of this, then?
1:03:45 > 1:03:48OK, leftover Christmas pudding tart,
1:03:48 > 1:03:52cranberry puree swipe and Amaretto mascarpone cream.
1:03:52 > 1:03:54And is the restaurant back open tonight?
1:03:54 > 1:03:56- Yeah, full restaurant.- There you go.
1:03:56 > 1:03:58- As soon as this is finished. - Have a look at that.
1:04:02 > 1:04:05Right, you get to dive into this one.
1:04:05 > 1:04:08- So, have a seat over here, David.- Thank you.
1:04:08 > 1:04:10Dive into that, tell us what you think of that one.
1:04:10 > 1:04:15- I was very interested in the Chef of the Year award...- Yeah?
1:04:15 > 1:04:18I mean, what's the criteria for getting into the actual competition?
1:04:18 > 1:04:21Well, the editor just gives an award every year,
1:04:21 > 1:04:22it's one of the editor's awards,
1:04:22 > 1:04:26out of all the inspections that she's done, she just chooses
1:04:26 > 1:04:29whichever is her favourite, and this year it fell on us.
1:04:29 > 1:04:33It is an amazing restaurant, because you do 35, 40 covers?
1:04:33 > 1:04:35Yeah, it's a maximum of 35, we have three in the kitchen
1:04:35 > 1:04:39and myself, and a couple of other stages that come in,
1:04:39 > 1:04:40throughout the year.
1:04:40 > 1:04:44- Normally, once a week, actually, we have somebody new in.- A stage?
1:04:44 > 1:04:47A stage is somebody coming in for work experience.
1:04:47 > 1:04:49- Work experience.- Ah! - They might be from another...
1:04:49 > 1:04:51They start off a star already?
1:04:51 > 1:04:54- Yes!- Just a stage at the moment. - What do you reckon to that?
1:04:54 > 1:04:56That is absolutely superb.
1:05:00 > 1:05:02I couldn't have said it better myself, Micky.
1:05:02 > 1:05:04What a superb dessert from David there.
1:05:04 > 1:05:07Time now for another classic omelette challenge,
1:05:07 > 1:05:10as Stephane Reynaud looks to overtake Rick Stein on the leaderboard.
1:05:10 > 1:05:13All the chefs on the show battle it out against the clock
1:05:13 > 1:05:14and each other, to test how fast
1:05:14 > 1:05:16they can make a simple three-egg omelette.
1:05:16 > 1:05:19- Now, Stephane, pretty respectable time here, 40 seconds.- Yes.
1:05:19 > 1:05:25Slightly behind the man next to you, Rick Stein over here, 39 seconds.
1:05:25 > 1:05:28- Oh, gosh!- He really doesn't like this bit at all.
1:05:28 > 1:05:30You can choose what you like from the ingredients
1:05:30 > 1:05:32put in front of you, and I know it's going to be a really good race here.
1:05:32 > 1:05:34You've got butter, milk, cream, eggs.
1:05:34 > 1:05:36It must be a three-egg omelette, cooked as fast as you can.
1:05:36 > 1:05:38Let's put the clocks on the screen, please.
1:05:38 > 1:05:40Remember, this is just for you at home,
1:05:40 > 1:05:43- the guys in the studio can't see them. Are you ready?- Yes.
1:05:43 > 1:05:45Let's see if practice pays off.
1:05:45 > 1:05:48Three-egg omelette, as fast as you can. Three, two, one, go!
1:05:50 > 1:05:53Oh, my God, I've dropped the eggs already!
1:05:53 > 1:05:56- When was the last time you made an omelette, Rick?- Oh, shut up, James!
1:05:56 > 1:05:59I knew this was going to happen! He's miles ahead!
1:05:59 > 1:06:02- You got to have salt...- You've got to have butter in the pan.
1:06:05 > 1:06:08Will this be the record time?
1:06:08 > 1:06:10I doubt it very much.
1:06:12 > 1:06:15I just love the concentration on it!
1:06:15 > 1:06:18Charlie, apparently, your dad makes the best omelettes, does he?
1:06:18 > 1:06:20Oh, yeah, my dad was the king of omelettes!
1:06:20 > 1:06:23That's finished, that one. GONG
1:06:23 > 1:06:26- Oh!- Don't worry.- Sorry!
1:06:27 > 1:06:29Don't worry, Rick, don't worry.
1:06:29 > 1:06:30No, no, I'm going to make it.
1:06:32 > 1:06:34I'll put some pepper on it...
1:06:35 > 1:06:37You need a truffle to finish the omelette!
1:06:37 > 1:06:39GONG Hey! There we go.
1:06:39 > 1:06:41Look at that!
1:06:41 > 1:06:43It looks a good omelette.
1:06:43 > 1:06:45It took its time, but it's a good omelette.
1:06:45 > 1:06:47What is that you've got on there?
1:06:47 > 1:06:51- Black pepper? Right. - Oh, he got that, too.
1:06:52 > 1:06:55- It's omelette.- It's an omelette.
1:06:55 > 1:06:58And this took its time, but it's an omelette.
1:06:59 > 1:07:02I love the way you take a tiny, tiny bit from each one!
1:07:02 > 1:07:03I don't blame you!
1:07:03 > 1:07:05Charlie, you've travelled the world, mate,
1:07:05 > 1:07:08there's nothing more dangerous than that.
1:07:08 > 1:07:11- Right.- OK.- Rick...
1:07:11 > 1:07:13Da-da-da-daah...!
1:07:13 > 1:07:17- Do you think you beat your time? - No, I don't.
1:07:17 > 1:07:19But I don't mind. It looks so much better than the last one.
1:07:19 > 1:07:20It did look a lot better,
1:07:20 > 1:07:24but you're right, you didn't beat your time, 49.56 seconds.
1:07:24 > 1:07:29- You can take that home and put it on your fridge. Stephane...- Yes?
1:07:29 > 1:07:30Let me know.
1:07:30 > 1:07:34- Do you think you beat your time as well?- I really don't know.
1:07:34 > 1:07:37- But it's still very, um, ugly!- Ugly!
1:07:37 > 1:07:39I'm going to say that you DID beat your time.
1:07:39 > 1:07:43There you go. You beat everybody else on this board.
1:07:43 > 1:07:45- Well done!- Hey!
1:07:45 > 1:07:48But if it was judged on taste, it wouldn't go on the board!
1:07:48 > 1:07:54But this is 32.38 seconds, so joint with the Hairy Biker boys there.
1:07:54 > 1:07:56Pretty respectable time.
1:07:56 > 1:07:58And Rick Stein...
1:07:58 > 1:08:00Unbelievable.
1:08:04 > 1:08:07A great result for Stephane there, leapfrogging Rick,
1:08:07 > 1:08:09who was just showing it's all about quality over speed.
1:08:09 > 1:08:14Up next, Will Holland is here with a sumptuous soup and scallop starter.
1:08:14 > 1:08:17Right, what are you going to show Warren how to cook, then?
1:08:17 > 1:08:19What's the first dish he's going to learn over there?
1:08:19 > 1:08:21The first dish we're going to teach Warren today,
1:08:21 > 1:08:25- we're going to do a lovely soup of parsnip and vanilla. - Parsnip and vanilla?
1:08:25 > 1:08:27And then we're going to have some quince poached with saffron
1:08:27 > 1:08:30and we're going to pop some scallops in there as well.
1:08:30 > 1:08:32All right, so you want me to do the quince first?
1:08:32 > 1:08:34Yes, you start with the quince.
1:08:34 > 1:08:37I need you to make a stock syrup with some saffron in there.
1:08:37 > 1:08:39Poaching liquor is water and sugar, yeah?
1:08:39 > 1:08:43- That's the one. And I'm going to get on the soup straightaway.- Yeah.
1:08:43 > 1:08:47So that's going to go on there. I'll turn that one up and that one up.
1:08:47 > 1:08:49You don't see quince used very much these days, do you?
1:08:49 > 1:08:51Well, it's in season, isn't it?
1:08:51 > 1:08:52It's in season.
1:08:52 > 1:08:54I think the reason you don't see it very often is
1:08:54 > 1:08:57because people don't really know what to do with it.
1:08:57 > 1:08:59- And so this is... - Warren's looking and thinking,
1:08:59 > 1:09:02"I don't know what it is." That's what it is, mate.
1:09:02 > 1:09:04I though that was a kumquat. What's a kumquat?
1:09:04 > 1:09:06THEY LAUGH
1:09:06 > 1:09:08It won't ever get softer than that.
1:09:08 > 1:09:11You know, quince don't ripen.
1:09:11 > 1:09:15Or, they're ripe when they're still firm. So, it's...
1:09:15 > 1:09:17A cross between a pear and an apple, isn't it?
1:09:17 > 1:09:20Yeah, but you use them when they're really, really hard, like that.
1:09:20 > 1:09:22But you have to cook with them. And also they go brown.
1:09:22 > 1:09:23Yeah, they go brown,
1:09:23 > 1:09:26so I'm going to get you to do a little bit of water with some
1:09:26 > 1:09:30lemon juice in there, James, and that will just help stop that.
1:09:30 > 1:09:32Yep. We've got some saffron in there, as well,
1:09:32 > 1:09:35in that poaching liquor. Now, you're going to cook them in sugar?
1:09:35 > 1:09:39Although you're serving this as a soup, you going to cook them in sugar, as well?
1:09:39 > 1:09:43Yeah, well, I'm going to get some sort of sweet elements going on in there because
1:09:43 > 1:09:48parsnips are quite sweet, scallops are actually quite sweet.
1:09:48 > 1:09:55So it's just a nice sort of sweet soup for a cold day.
1:09:55 > 1:09:59So what I've got in here is the butter, onion and garlic,
1:09:59 > 1:10:02and I'm going to stick a lid on that, just so the...
1:10:02 > 1:10:07..we don't get any colour. I don't want any crispy onions while I prepare my parsnips.
1:10:07 > 1:10:10- So this is a white soup, basically? - It's a white soup, yes.
1:10:10 > 1:10:14- All being well.- So 2010 has been a great year for you in the restaurant?
1:10:14 > 1:10:16It's been really, really good, actually, yeah.
1:10:16 > 1:10:22Started off with retaining my Michelin Star, which is always good.
1:10:22 > 1:10:26And then we've just got a really nice momentum to the restaurant.
1:10:26 > 1:10:31Various awards and accolades have been coming in.
1:10:31 > 1:10:35Ones like the Sunday Times did their top 100 restaurants
1:10:35 > 1:10:39in the country list, and I managed to get number 19, which was good.
1:10:39 > 1:10:42Well, you're going in the right direction because, I mean,
1:10:42 > 1:10:44in all of them you're going up the charts.
1:10:44 > 1:10:47Yeah, there's the National Restaurant Awards, as well,
1:10:47 > 1:10:50held this year, and last year I was 87
1:10:50 > 1:10:54and this year I've managed to climb to 44.
1:10:54 > 1:10:58So kind of halved my score, which was good.
1:10:58 > 1:11:01In the right way. I'll do that for you.
1:11:01 > 1:11:04- Give us a hand chopping that.- So you've taken the skin off already?
1:11:04 > 1:11:07I've taken the skin off, but I haven't taken the core out.
1:11:07 > 1:11:10Some people, if they make parsnip puree or soup, take the core,
1:11:10 > 1:11:14but I think at this time of the season,
1:11:14 > 1:11:18parsnips are still nice and tender.
1:11:18 > 1:11:20So I'm quite happy to leave the core in there.
1:11:20 > 1:11:26Maybe after Christmas, as the season goes on, you know, they become
1:11:26 > 1:11:30a little bit more woody and then it might be a case of just taking the core out.
1:11:30 > 1:11:34Getting them out the ground in Scotland's the difficulty, isn't it? Finding them.
1:11:34 > 1:11:36That's it. They'll be frozen into the ground.
1:11:36 > 1:11:38But you do need a bit of frost on parsnips, I think,
1:11:38 > 1:11:39to bring out the sweetness.
1:11:39 > 1:11:43A little bit of frost. Not... Not rock-hard.
1:11:43 > 1:11:45- About two foot of snow where he is. - That's it.
1:11:45 > 1:11:48So they're in there sweating with the butter,
1:11:48 > 1:11:51and I'm going to put the liquid in there straightaway.
1:11:51 > 1:11:55- I've got some chicken stock.- Right. - Good-quality chicken stock.
1:11:55 > 1:11:57You could use veg stock for this, as well.
1:11:57 > 1:12:00Yeah, if you're a vegetarian, then by all means use veg stock.
1:12:00 > 1:12:04And I've got milk, so it's half/half milk and stock, and it's quite
1:12:04 > 1:12:06- a nice way of making a soup without putting cream in it.- Right, OK.
1:12:06 > 1:12:09- I know that's not right up your street.- No, it's fine by me.
1:12:09 > 1:12:13- A creamless dish.- I've seen the pile of butter over there. That's all right for me.
1:12:13 > 1:12:16And then the other ingredient I've got here, James, is the vanilla pod.
1:12:16 > 1:12:20And as opposed to splitting it and scraping the seeds out,
1:12:20 > 1:12:24- I'm going to put the whole lot in. - The whole lot?- I'm just going to use half of that.
1:12:24 > 1:12:27But I mean whole, in that I'm not just going to scrape the seeds out,
1:12:27 > 1:12:29we're going to use the whole thing.
1:12:29 > 1:12:33So that's going to go in there cos we're going to blend the soup and pass it, so that'll take...
1:12:33 > 1:12:35But it has to be this and not vanilla essence or extract?
1:12:35 > 1:12:37- Yeah, use the... - Please can I ask the question?
1:12:37 > 1:12:39Fish and vanilla, I just don't get it.
1:12:39 > 1:12:41Is it not up your street?
1:12:41 > 1:12:43No, I just... I mean, I've really tried.
1:12:43 > 1:12:46It's quite, kind of, 1980s, isn't it?
1:12:46 > 1:12:48But what about parsnip soup?
1:12:48 > 1:12:52Parsnip and vanilla, I can start to begin to understand.
1:12:52 > 1:12:54Well, this isn't 1980s. What are you doing here, then?
1:12:54 > 1:12:57What you're going to do for me, James, you're going
1:12:57 > 1:12:59to take some lovely sprigs of tarragon.
1:12:59 > 1:13:01I see what you mean, but it is French.
1:13:01 > 1:13:02I mean, the French do like the...
1:13:02 > 1:13:05Yeah, I know where it comes from, and some of the best
1:13:05 > 1:13:08chefs in the world use that combination.
1:13:08 > 1:13:09It's just one I just don't get.
1:13:09 > 1:13:11Let's see if I can change your ways.
1:13:11 > 1:13:14The parsnip could be the vehicle to carry the vanilla to the fish.
1:13:14 > 1:13:16Ah, let's see. Let's hope.
1:13:16 > 1:13:18What on earth are you doing now?
1:13:18 > 1:13:20What we've got here, we're going to...
1:13:20 > 1:13:22I hope you've dusted the microwave off today,
1:13:22 > 1:13:25because we're going to use the microwave.
1:13:25 > 1:13:28I've put some veg oil on a clingfilmed plate, and then
1:13:28 > 1:13:30a few sprigs of tarragon.
1:13:30 > 1:13:34- Yeah, you'll be able to do this bit for me.- You could do this bit, Warren.
1:13:34 > 1:13:37A bit of tarragon, microwaved tarragon. It'd be great.
1:13:37 > 1:13:40- Loads of that in my fridge.- We're basically making tarragon crisps.
1:13:40 > 1:13:43So as opposed to deep frying herbs to make them crispy,
1:13:43 > 1:13:46we're using the microwave, and it's a really good way.
1:13:46 > 1:13:48You can do it with all sorts of herbs.
1:13:48 > 1:13:52We're doing it with tarragon today, but you can do it with parsley,
1:13:52 > 1:13:53basil is a great one.
1:13:53 > 1:13:55Little basil leaves. It's really, really good.
1:13:55 > 1:13:57- So this is a little bit of veg oil on here?- Yep.
1:13:57 > 1:14:00I'll let you carry on with that one while I start opening my scallops.
1:14:00 > 1:14:03- Yeah, thanks for that. Cheers. - There's no jokes about...
1:14:03 > 1:14:05- You look like you're enjoying yourself, James.- Sorry?
1:14:05 > 1:14:07- You look like you're enjoying yourself.- Yeah.
1:14:07 > 1:14:10- Are you happy with that? - That looks absolutely perfect.
1:14:10 > 1:14:12And then full power? About two minutes, yeah?
1:14:12 > 1:14:17Full power, two minutes, or it might even need two and a half, three minutes.
1:14:17 > 1:14:20- I'm just opening these scallops. - Full power there.
1:14:20 > 1:14:21Right, the quince is poaching there.
1:14:21 > 1:14:24- The soup's cooking away nicely there.- Boiling away.
1:14:24 > 1:14:26Scallops, tell us about these hand-dived scallops.
1:14:26 > 1:14:27Yeah, hand-dived.
1:14:27 > 1:14:30- Always buy hand-dived scallops. - Always from Scotland.
1:14:30 > 1:14:33Always from Scotland, that's it. Scottish scallops.
1:14:33 > 1:14:35No, definitely. Scottish scallops
1:14:35 > 1:14:39are some of the best in the world. Definitely.
1:14:39 > 1:14:40Dived as opposed to dredged.
1:14:40 > 1:14:42You'd say the west coast of Scotland, yeah?
1:14:42 > 1:14:44Mainly the west coast.
1:14:44 > 1:14:46The great thing about the west coast of Scotland
1:14:46 > 1:14:48is it's very rocky, so the dredgers can't get in close to the coast,
1:14:48 > 1:14:51so there's plenty of scallops for the divers to pick up,
1:14:51 > 1:14:54and only 3% of the scallops we eat are actually hand-dived.
1:14:54 > 1:14:57But the difference is unbelievable.
1:14:57 > 1:14:59I would never used a dredged scallop, only hand-dived.
1:14:59 > 1:15:02Don't worry, nobody's noticing this, Will. Don't worry.
1:15:02 > 1:15:05That's all right. You carry on boiling my soup over for me.
1:15:05 > 1:15:09That's sound effects. It's me rustling some sound effects.
1:15:09 > 1:15:10So, the scallops.
1:15:10 > 1:15:14- You don't use the roe for this?- No, I'm not a fan of the roe, actually.
1:15:14 > 1:15:15I'm glad you said that.
1:15:15 > 1:15:17I'm not a fan at all.
1:15:17 > 1:15:20No, the only thing I could possibly do with it is dry it
1:15:20 > 1:15:21and turn it into a powder.
1:15:21 > 1:15:24Dry it, grind it, paste, powder it. Yep, totally.
1:15:24 > 1:15:26There's no point being nice after you just took the mick
1:15:26 > 1:15:30- out of him saying vanilla. - No, I'm going to convert Nick today.
1:15:30 > 1:15:33You get quite a lot of chefs, and they leave the roes on the scallops
1:15:33 > 1:15:36and it tastes like overcooked, fishy scrambled eggs.
1:15:36 > 1:15:38Cos it's a totally different thing.
1:15:38 > 1:15:42- The meat is protein and the other thing is a bag of eggs. - Yep, definitely.
1:15:42 > 1:15:45I'm glad we've agreed on one thing today, Nick.
1:15:45 > 1:15:47What I've done here as well, James,
1:15:47 > 1:15:49is I've cut them in half straight through,
1:15:49 > 1:15:52as opposed to cutting them into pieces that way, just because I
1:15:52 > 1:15:55don't want thin discs that are going to overcook. I want nice chunks.
1:15:55 > 1:15:57I'm going to take this soup now,
1:15:57 > 1:16:01give it a quick blend. So it will actually cook in real-time.
1:16:01 > 1:16:04MICROWAVE BEEPS There you go.
1:16:04 > 1:16:06I've just heard the beep of the microwave,
1:16:06 > 1:16:09- so that's always a good sign.- Yeah, I'll get that bit.
1:16:09 > 1:16:13Right, so cooking these scallops. I've got my pan here
1:16:13 > 1:16:15and it's warm, but it's not smoking hot.
1:16:25 > 1:16:28So you don't add any cream in here, just a bit of milk, yeah?
1:16:28 > 1:16:31Just the cooking liquor that it's in so it's got a creamy consistency
1:16:31 > 1:16:35- to it, but you don't need to add a hell of a lot of cream.- Right.
1:16:39 > 1:16:41I'll go check these.
1:16:43 > 1:16:45I'm just going to put the scallops in on the flat side,
1:16:45 > 1:16:47so the cut side down.
1:16:47 > 1:16:50And I've lightly seasoned those with salt.
1:16:56 > 1:16:59Salt in here.
1:16:59 > 1:17:01Right, the scallops only take, what, 20 seconds?
1:17:01 > 1:17:04Yeah, I'm just going to literally colour them on one side
1:17:04 > 1:17:08and then I'm going to turn the pan off and we're going to
1:17:08 > 1:17:12let them cook through on the other side really, really gently.
1:17:12 > 1:17:15There's a sink in the back there if you want to wash your hands.
1:17:15 > 1:17:17- A knob of butter in there. - There you go. And just pass
1:17:17 > 1:17:20this soup through. And it's got the vanilla, the parsnips
1:17:20 > 1:17:21and everything else in there.
1:17:21 > 1:17:24You can see how lovely and creamy it is.
1:17:24 > 1:17:28The parsnips kind of just emulsify into that lovely soup.
1:17:28 > 1:17:31A touch of lemon in there, as well.
1:17:31 > 1:17:32- That's it.- There you go.
1:17:32 > 1:17:34Give that a quick stir and we're ready.
1:17:34 > 1:17:36You can see with my scallop pan now,
1:17:36 > 1:17:39I've actually turned that off the heat so it's just the residual heat
1:17:39 > 1:17:41in there cooking those through beautifully.
1:17:41 > 1:17:43We're ready when you are.
1:17:43 > 1:17:46Start plating up. I believe Claire has got an allergy to scallops,
1:17:46 > 1:17:48so I'm not going to try
1:17:48 > 1:17:52and kill one of the guests on Saturday Kitchen today.
1:17:52 > 1:17:55How do you find out you've got an allergy to scallops?
1:17:55 > 1:18:00- You'll find out whether you're allergic to scallops in about ten minutes.- You'll find out.
1:18:05 > 1:18:07When your face resembles a Michelin man.
1:18:07 > 1:18:09- CLAIRE:- And you stop breathing.
1:18:09 > 1:18:12So we're going to put these beautiful scallops,
1:18:12 > 1:18:14just nice and plump pieces.
1:18:14 > 1:18:18And if you ladle that soup in for us,
1:18:18 > 1:18:21and you can see my microwaved tarragon.
1:18:23 > 1:18:24Just little pieces.
1:18:24 > 1:18:26Happy with that?
1:18:28 > 1:18:31So, like you said, you can do different types of herbs with this.
1:18:31 > 1:18:33It doesn't have to be tarragon in the microwave.
1:18:33 > 1:18:36Also, I mean, the soup is just a really nice winter warmer.
1:18:36 > 1:18:40If you don't want to do the garnish, then just do the soup.
1:18:40 > 1:18:44Move that over there and you finish that one off. So remind us what that is again.
1:18:44 > 1:18:47It's saffron-poached quince with parsnip and vanilla soup
1:18:47 > 1:18:49and pan-fried scallops.
1:18:49 > 1:18:50Easy as that.
1:18:54 > 1:19:00Put that little bit of extra... microwave on there.
1:19:00 > 1:19:03- There we go.- Thank you very much. - Dive into that one.- Thank you.
1:19:03 > 1:19:06There you go, without the scallops. Tell me what you think.
1:19:06 > 1:19:08Have you ever tried scallops and quince before?
1:19:08 > 1:19:11Oh, every....every Friday.
1:19:11 > 1:19:14Is it a regular flavour combination that you have, Warren?
1:19:14 > 1:19:19- That's fantastic. - You like that?- Mm.- Pretty good.
1:19:19 > 1:19:22What about the quince? Try the quince and the saffron.
1:19:22 > 1:19:25Now, you put quite a bit of saffron in there to get the colour, mainly.
1:19:25 > 1:19:26Yeah, get the colour.
1:19:26 > 1:19:29It just adds a really nice sort of perfume to the dish.
1:19:29 > 1:19:31You've got the vanilla that adds a nice aromat to it,
1:19:31 > 1:19:33- and then you've got the saffron. - That's brilliant.
1:19:33 > 1:19:36I think Warren's discovered a new favourite food.
1:19:36 > 1:19:38You're just making food up. What's quince?
1:19:38 > 1:19:41- WILL LAUGHS - I think it grows on a tree.
1:19:41 > 1:19:44- There you go.- Did you go shopping in Narnia to get these?
1:19:48 > 1:19:51Everyone was dubious about vanilla and fish,
1:19:51 > 1:19:53but Will managed to win them over with ease.
1:19:53 > 1:19:56Now, when Johnny Vegas came into Saturday Kitchen
1:19:56 > 1:19:58to face his food heaven or his food hell,
1:19:58 > 1:20:01he was a sucker for soft-shell crab but turned into the Grinch
1:20:01 > 1:20:03when it came to Christmas pudding.
1:20:03 > 1:20:06His fate rested in the pull of a cracker.
1:20:06 > 1:20:09Now, this clip also features our beloved Antonio Carluccio,
1:20:09 > 1:20:12who sadly passed away earlier this year.
1:20:12 > 1:20:14Right, it's time to find out whether
1:20:14 > 1:20:16Johnny will be facing food heaven or food hell.
1:20:16 > 1:20:18Food heaven would of course be this soft-shell crab, which
1:20:18 > 1:20:20I believe you've never seen before like this?
1:20:20 > 1:20:22I've never seen it unprepared before.
1:20:22 > 1:20:25These are the soft-shell crabs which can be deep-fried in a lovely
1:20:25 > 1:20:27vodka and tonic batter.
1:20:27 > 1:20:31Served with chips and an aioli, which is garlic mayonnaise.
1:20:31 > 1:20:35Alternatively, food hell would be that lovely-looking Christmas pudding there...
1:20:35 > 1:20:36Why does it exist?
1:20:36 > 1:20:39..transformed into ice cream with a nice little caramel sauce
1:20:39 > 1:20:42with star anise cinnamon and nutmeg to go with it, and some pineapple.
1:20:42 > 1:20:45But since it's Christmas, we've got special Christmas crackers here.
1:20:45 > 1:20:48Inside one of these is the word "heaven", inside the other one is
1:20:48 > 1:20:50the word "hell".
1:20:50 > 1:20:53- First of all, choose a cracker. - Left.- Which one?
1:20:53 > 1:20:58- This one?- Yeah. - Right!- Left!- Left? No, that looks...
1:20:58 > 1:21:01- I'm going for the simple... - Go on, then.
1:21:01 > 1:21:03Right.
1:21:04 > 1:21:06- You've chosen well.- Wha...
1:21:06 > 1:21:08- You...- You've chosen well!
1:21:08 > 1:21:10CHEERING
1:21:10 > 1:21:12Yes, yes!
1:21:12 > 1:21:15Just to prove it, you guys pull that one. There you go.
1:21:19 > 1:21:21There you go, soft-shell crab.
1:21:21 > 1:21:24First of all, I'll make the batter for this. I want the guys
1:21:24 > 1:21:29to separate the eggs, two egg yolks into the machine there.
1:21:29 > 1:21:33Flour, we're going to put in. We've got a pinch of sugar.
1:21:33 > 1:21:35That's going in the batter.
1:21:35 > 1:21:37We've got some yeast in there as well. We've got some vodka.
1:21:39 > 1:21:42- We've got a touch of vinegar.- You're supposed to taste it, aren't you?
1:21:42 > 1:21:44No, not this one.
1:21:44 > 1:21:48Then you've got some tonic. Put all that in there.
1:21:48 > 1:21:51- Wow!- We'll mix that together into a nice little batter.
1:21:51 > 1:21:54Meanwhile, if you can put the egg yolks
1:21:54 > 1:21:55into that little machine there.
1:21:55 > 1:21:57That would be great. Just egg yolks.
1:21:57 > 1:22:00We're going to make a little mayonnaise.
1:22:00 > 1:22:04A little mayonnaise. We'll make a nice batter,
1:22:04 > 1:22:05but make it not too thick.
1:22:05 > 1:22:10- Just the oil, yeah?- Yeah. We're going to add the saffron at the end.
1:22:10 > 1:22:12Can we make a Christmas lantern with the lemon?
1:22:12 > 1:22:15If you would like to make a Christmas lantern with the lemon...
1:22:15 > 1:22:17- We've got some saffron.- Yeah.
1:22:17 > 1:22:22Put that in there with just a touch of white wine to get
1:22:22 > 1:22:23that going first of all.
1:22:23 > 1:22:27Just to infuse out all the flavour of the saffron.
1:22:27 > 1:22:30You get this lovely colour.
1:22:30 > 1:22:34Then put the machine on, get that blended
1:22:34 > 1:22:38- and make a nice little mayonnaise. - I can't make a...
1:22:38 > 1:22:41What is the key with getting a little mayonnaise?
1:22:41 > 1:22:47Well...add the oil really slowly, that's the key to this one.
1:22:47 > 1:22:51- White wine goes in.- You add it bit by bit?- Yeah, tiny bit by tiny bit.
1:22:51 > 1:22:55I poured it all in at once and walked off.
1:22:55 > 1:22:57The Italians would do that, but in this case we don't.
1:22:59 > 1:23:02And this, instead of using olive oil, traditionally in mayonnaise
1:23:02 > 1:23:03cos it's white, they use veg oil,
1:23:03 > 1:23:08so this one's got rapeseed oil which makes it lovely and yellow.
1:23:08 > 1:23:11- Yes, rapeseed oil. - You just keep adding this slowly.
1:23:11 > 1:23:14The more oil you add, the thicker it becomes.
1:23:14 > 1:23:17To offset that, you add a touch of water if you want.
1:23:17 > 1:23:19It gets thicker and thicker and thicker, you see?
1:23:19 > 1:23:21These are what you've never seen before.
1:23:21 > 1:23:24- You put a little bit of lemon or not?- We'll do that at the end.
1:23:24 > 1:23:27We've got some garlic and saffron to add at the end.
1:23:27 > 1:23:31- These are the soft-shell crabs... Which they use a lot in Italy.- Yes!
1:23:31 > 1:23:35- I thought this was predominantly an Asian dish.- No, no.
1:23:35 > 1:23:40- The Italians have claimed that one as well.- It was Marco Polo.
1:23:40 > 1:23:45Antonio, I just come back from Venice, there was the last of the soft-shell crabs.
1:23:45 > 1:23:50- Very nice.- Did you know that they actually drowned these in eggs?
1:23:50 > 1:23:52I know. I know!
1:23:54 > 1:23:57They eat the egg. They drown them and then they fry them. Salad.
1:23:57 > 1:24:01- Using all of it or not? - Yeah, you can use all of it, yeah.
1:24:01 > 1:24:03So that's going to go in. The garlic, because this is a garlic,
1:24:03 > 1:24:05predominantly garlic mayonnaise,
1:24:05 > 1:24:07- so we cook the garlic beforehand. - I love garlic.
1:24:07 > 1:24:09We cook the garlic in white wine
1:24:09 > 1:24:13and then you've got the saffron which we'll add in a minute.
1:24:13 > 1:24:16Gennaro, can you look after the chips in the fryer, please?
1:24:16 > 1:24:17Thank you very much.
1:24:17 > 1:24:20- Can I have the saffron, please?- Yep.
1:24:21 > 1:24:24- We are ready here, this is ready. - Not far off.
1:24:24 > 1:24:28So you can see we've got the mayonnaise, now we add the saffron.
1:24:28 > 1:24:30- And you can add the bits of saffron as well.- I will, yeah.
1:24:32 > 1:24:34Bits of saffron, they go in.
1:24:34 > 1:24:38The first time, three Italians here on Saturday Kitchen.
1:24:38 > 1:24:40Tiny bit of mustard, just a tiny bit, a teaspoon.
1:24:44 > 1:24:49Tiny bit of mustard. And then take one clove of garlic. It's been cooked.
1:24:49 > 1:24:50Come on, this is food heaven!
1:24:50 > 1:24:54I cook it to stop it from being too strong. Then all we do...
1:24:54 > 1:24:56Can you take the chips out, Gennaro, please?
1:24:56 > 1:24:58Nearly ready!
1:24:59 > 1:25:01- You can do it. I just need the fryer.- Right.
1:25:06 > 1:25:08That's it.
1:25:08 > 1:25:11So, hot oil. I'll put one of 'em in.
1:25:11 > 1:25:13They are seasonal, aren't they?
1:25:13 > 1:25:16- Yeah, these ones.- Cos my mum's tried to fake this by leaving them
1:25:16 > 1:25:18on a radiator like crayons.
1:25:19 > 1:25:23- Then you throw in your crab like that.- Wow!
1:25:23 > 1:25:25- If you want to put the other one in...- Yeah.
1:25:28 > 1:25:30That's it, straight in.
1:25:32 > 1:25:37Between me and you, cos these guys won't have a clue about scraps,
1:25:37 > 1:25:38- you've got to have scraps.- Oh, aye.
1:25:38 > 1:25:41- You see.- Scraps - I love it.
1:25:41 > 1:25:43Scraps, over the top of their head.
1:25:43 > 1:25:46Yeah, but would you pay extra for them?
1:25:46 > 1:25:49- In Italia we call them rospi. - In Italy, they invented scraps now, here we go!
1:25:49 > 1:25:51And the secret of it is, with the batter,
1:25:51 > 1:25:54cos you've got the vodka in it, cos it's high in alcohol,
1:25:54 > 1:25:55it hits the fryer and explodes
1:25:55 > 1:25:59and you've got this really crispy batter.
1:25:59 > 1:26:02- You can of course use tempura.- The tonic with it?- Here's the garnish.
1:26:02 > 1:26:04Is that it?
1:26:04 > 1:26:08- Is that it, just that salad on there?- No, no, there is salad here.
1:26:08 > 1:26:10Did you turn...? I'm not going to say a word.
1:26:10 > 1:26:13ALL TALK AT ONCE
1:26:13 > 1:26:15Seasoning, salt and pepper.
1:26:15 > 1:26:17Have you mistook me for a fussy child?
1:26:17 > 1:26:20Yes, we have, yeah.
1:26:20 > 1:26:25- Bit of salt and pepper, please. - Give me sugar here.
1:26:25 > 1:26:29It's food heaven, I don't want to be overfaced by the salad.
1:26:29 > 1:26:30LAUGHTER
1:26:30 > 1:26:35- You know when you fill up on salad and can't finish your main.- Exactly.
1:26:35 > 1:26:36Right, then we've got...
1:26:36 > 1:26:38Waaaaay!
1:26:40 > 1:26:45- Look at that.- Aw, man, that looks de... Oh! Wow!
1:26:45 > 1:26:48- Yes.- Then you've got your scraps, which we'll put on there as well.
1:26:48 > 1:26:50We should make them beg for them.
1:26:50 > 1:26:54If I get these over. Good pinch of salt.
1:26:54 > 1:26:57How are we doing? Back over here.
1:26:57 > 1:26:58Salt is there.
1:27:00 > 1:27:03There we go... Nice plate.
1:27:03 > 1:27:06Then you've got your deep-fried...
1:27:06 > 1:27:08Just to proof the point.
1:27:08 > 1:27:10Try that batter.
1:27:12 > 1:27:13I'm ready here.
1:27:13 > 1:27:17I'm going to refry the chips cos Gennaro's left them a little bit...
1:27:17 > 1:27:19- Chips, not paper.- Yeah.
1:27:20 > 1:27:23You know the philosophy of the scrap?
1:27:23 > 1:27:30In Germany they say that very thick skin can replace very weak spine.
1:27:30 > 1:27:33Little bit of aioli in there.
1:27:33 > 1:27:36So there you have your thick aioli.
1:27:36 > 1:27:40Then we've got the chips, we'll get a little plate here.
1:27:40 > 1:27:43- Fish and chips.- Fish and chips, you see. Bit of salt.
1:27:43 > 1:27:45I've already done it.
1:27:45 > 1:27:47But I'll put an extra bit.
1:27:49 > 1:27:51Come on, nothing says, "God bless us, one and all,"
1:27:51 > 1:27:54- more than soft-shell crab. - And frozen chips.
1:27:54 > 1:27:57So there you have it. You have your deep-fried soft shell crab.
1:27:57 > 1:27:58Dive in there.
1:27:58 > 1:28:01The whole point about it is, you basically rip the claws off,
1:28:01 > 1:28:04- dunk them into the sauce and dive in.- All right.
1:28:04 > 1:28:06- Remember the sauce. - I'm not getting the sauce.
1:28:10 > 1:28:14- One second.- Fantastic wine. Serious stuff.- Mmm! That batter's beautiful.
1:28:14 > 1:28:18- Happy with that?- Yeah. We should be. - The book's called?
1:28:18 > 1:28:22The book is called, Becoming Johnny Vegas, My Guide To Soft Shell Crab.
1:28:27 > 1:28:29A Christmas miracle for Johnny there,
1:28:29 > 1:28:31and a real treat to see Antonio Carluccio,
1:28:31 > 1:28:34who is deeply missed by us all here at Saturday Kitchen.
1:28:34 > 1:28:37That's all from us this week, and I hope you've enjoyed
1:28:37 > 1:28:40taking a look back at some of the best Christmassy moments
1:28:40 > 1:28:42from the Saturday Kitchen archives, and if you want to give any
1:28:42 > 1:28:45of today's studio recipes a go, in time for Christmas Day,
1:28:45 > 1:28:47you can find them all at the BBC website.
1:28:47 > 1:28:50Thanks for watching and have a very merry Christmas.
1:28:50 > 1:28:51I'll see you next time.