24/12/2017 Saturday Kitchen Best Bites

Good morning. We've got turkey, ham, quiche, parsnip soup,

Christmas pudding tarts, Brussels sprouts,

and I'm wearing a Christmas jumper.

That can only mean one thing.

Yes, it's Christmas Eve and this is Saturday Kitchen Best Bites.

Welcome to the show.

Now, over the next 90 minutes,

we've got your starters, your mains, your desserts

all sorted for the big day tomorrow.

Coming up, James Martin makes

a classic Mont Blanc for Charlie Brooks,

and then it's over to Yotam Ottolenghi,

who's trying to get us all to eat sprouts.

He makes a membrillo butternut squash and stilton quiche,

and then serves it alongside Brussels sprouts.

Roasted with pomelo, cinnamon and star anise.

David Everitt-Matthias is here

with a dessert perfect for those Christmas pudding leftovers.

He makes a pastry tart before filling with a mix of almonds,

Christmas pudding, cream and sugar,

and serves with cranberry puree

and then amaretto cream.

Then legendary Rick Stein takes on Stephane Reynaud

in the Saturday Kitchen Omelette Challenge.

Will Holland has your Christmas dinner starter all worked out.

He makes a vanilla and parsnip soup

and then ladles it over pan-fried scallops and saffron-poached quince.

And finally comedian Johnny Vegas

faces his food heaven or his food hell.

Will he get his food heaven - vodka and tonic soft-shell crab

with saffron aioli and seasonal salad?

Or his food hell - Christmas pudding ice-cream

with sauteed pineapple and a star anise and cinnamon caramel?

You're going to have to keep watching till the end of the show

to find out. But first up, one half of the Hairy Bikers

is making a marmalade-glazed gammon.

-It's Si King.

-It's me again, isn't it?

-It IS you again.

-Hello.

-What are we cooking, boss?

OK, what we're going to do is, look at this beautiful, beautiful gammon.

-Yep.

-We're going to poach this in some fruit juices,

then what we're going to do...

This is an aromat sort of thing, is it?

-Yeah, it's that kind of thing.

-OK.

-What we're going to do, let's get on with it, eh?

-OK.

-You want me to do this...?

-There's two salsas here.

There's a salsa of pineapple,

of fennel and a cucumber,

with a nice little chilli zip to it.

And also, a kind of fruit vinegar.

So, we're going to have that,

and then we're going to do an apple and beetroot salsa.

So, dude, you've got lots of chopping to do. That's the gig.

That's the normal sort of stuff.

What we're going to do is, in this pan, we're going to put...

..about a litre of pineapple juice.

Stick your ham in.

Let me just get rid of that.

Could you not just put the pineapple

-in rings and put a nice glace cherry in?

-Shut up, you!

I'm trying to make it interesting!

Geordie gammon and pineapple.

-Hawaiian style.

-It's the same recipe.

Wait a minute, let me throw something at him.

THEY LAUGH

-Where's me knife?

-Honolulu!

Shut up, you're putting us off.

-What have you got in here, then? What's the juice?

-The juice.

So, we've got pineapple juice, bit of apple juice as well.

Just top it up. Now, this is the good bit. It's dead easy.

What to do is, you take this orange,

and you skin it, basically.

Not to put too fine a point on it.

And then you whack that into the cooking liquor.

And what happens is, with the gammon and the citric acid,

it's great because it's kind of a natural tenderiser as well.

-So, you have to soak the gammon beforehand?

-Well, you don't.

Well, you can do, but if you buy a good bit of gammon,

you shouldn't have to, really,

cos the curing process should be spot-on.

And then, we half an apple.

Don't be shy, just halve it.

Whack it in the pan.

There we are.

Now, we need a big finger of ginger.

-Do you do a gammon at Christmas, James?

-No.

-What for?

-Why not?

He's got no mates, that's why.

He's only on his own, it's pointless having a big bit of meat.

We always do gammon and turkey.

You're not supposed to feed dogs pork, are you?

Really? Why? Hey, that's good dicing. I'm impressed with that.

What am I doing now? Yes, now then, what we do is,

we take two bay leaves, for the use of, and stick that in.

And then, cinnamon stick.

And then we've got two star anise,

and these little lovelies.

Do you know what these are?

Neither do I. I do.

They are whole spiced berries, lovely.

You just put those in there like that. Now, the secret is,

obviously, in six minutes, this can't be poached in time, can it?

So, in true Blue Peter fashion,

here's one...I made earlier.

-I've been up a very long time, you know?

-Very good.

-The Fanny Cradock tribute!

-LAUGHTER

Shut up, you!

You should see the gammon he's got out there. There's about 15!

I've been up a long time.

I tell you what to do is, you poach it in this liquor

for about, I don't know, about an hour a kilo.

This is a three-kilo bit. You can tell how long I've been up.

A long time. What we need to do

is you take that out there, like that,

and put it on a baking tray.

Now, this is the good bit. It's really simple.

-What you do...

-This is great for Christmas.

It's great, man.

You can make it. It just sits in the fridge.

You just keep going back for it.

It's great. What I'm going to do for the glaze...

Personally, I'd just serve it with a pineapple ring

cos I'm sick of all this chopping. THEY LAUGH

There's no need to be shirty, now!

It's Christmas. It's the season of goodwill to all fellas and all that.

-Do you put pineapple on your pizza as well, James?

-Yes, I do.

He does, doesn't he? I can tell.

-The Hawaiian.

-The Hawaiian. The Brazilian.

Moving on, moving on.

What happens is, we put some honey in this,

cos this is the glaze.

We're now making the glaze. We've got marmalade,

a bit of honey, now the holy trinity of loveliness here.

We have... What do we have?

Yes. We have some ginger,

we have some mixed spice, and we have some pepper.

And we put that in, like that.

In there, like that. It's all very lovely.

-Where's this idea come from?

-I just made it up.

But I think the Americans did it,

cos they're like that.

Cooking ham in juice, and stuff like that.

It's very different to what you've been doing recently.

The bikes are still an issue in your programme,

but you've kind of gone a bit closer to home, haven't you?

We have. We're in the process of visiting

most of the counties in the country,

really, and saying to them,

"Right, OK, what's your iconic dish?

"What are you famous for? What do you produce?" It's great.

And it's really interesting

because it's an opportunity for us to celebrate our own food culture.

There's 89 counties in the United Kingdom,

so that's possibly 89 programmes!

It keeps us off the dole!

It's not good, standing in that queue. It's cold out.

Right, so what we're doing is,

we're basically heating this up to emulsify the sugars.

Then, I have, somewhere, a nice little spoonaroonie,

or a brush.

Spoons over there.

I'll use a spoon.

I'm very glad you didn't ask me to chop anything.

-I'm glad. So am I.

-We'd have been here for at least seven hours.

I'll be here for seven hours cos I can't find me brush. Never mind.

What we do is we put that glaze

all the way over this lovely gammon.

And then, what you do...

Oh, look at this. It's lovely. Now...

Look at that. And then you put it in the oven, basically.

-Until it caramelises.

-How long for?

-About 20 minutes.

-20 minutes.

So, that goes in the oven.

He gets all the messy jobs. Bit more...

..than that, James.

Don't you just hate that?

I was just saying.

They get shirty when you tell them that.

Where do you want the mint?

In with the apple, in there.

Now then, what we're going to do,

we want to take this, like that. Look at that.

How unctuously, gorgeously lovely is that?

That is lovely.

And then...

-Argh!

-Olive oil.

Aye, man.

That's the thing about cookery - it's hot.

What about the juice that you've got left over?

Now, what you can do, this is fantastic,

basically the chef term is a glace,

so you reduce it and reduce it and reduce it,

-and then what you can do is you can pour it.

-Wow.

You have to sieve it and then pour it over your lovely sliced ham.

Hey, honestly, it's worth it.

I just put a packet of split peas in there

and make the most wonderful pea and ham soup.

Yeah, it would be fruity, but it would be, you know...

What we want to do is we're just going to cut this.

I'm just taking the vinegar and sugar, you want me to dissolve this?

Yes, please, James, if you wouldn't mind.

Now, you see that bit that falls off the end? All unctuous and lovely?

That bit's for me, Dave, and everybody else here, you see.

Right.

So, James, could you put some watercress on that plate?

-I'm doing that, yeah. A bit of watercress.

-Look at that.

And basically the salsas,

it's the whole kind of fruit vibe running through it.

It's basically just cos, you know how your palate gets really tired

at the end of... And you get sick of eating Christmas pudding and that?

Not that I'm this shape for nothing. I like Christmas pudding.

-You work hard on it, don't you?

-Yeah, I do. I do.

Dervla, I'm holding in, you know. I'm holding in.

-He's tucked his shirt in today.

-You've got your support pants on.

LAUGHTER

How dare you, madam!

It could catch on, you know.

I have difficulty breathing with me corsets.

So, we're going to put that on there like that.

-Hurry up, Martin. I've done that.

-I've finished.

-Look at that.

And now what we do... You see, the thing is, they're northern portions.

-Thank you.

-That's a canape where I come from, mate.

Well, Yorkshire.

I laugh at myself, so...

Anyway, I didn't mean that, all those from Yorkshire.

I love you really. Right, there we go. We put that salsa like that.

-That's Geordie hostility.

-Geordie hostility!

You'll be welcomed with open arms, won't you?

-Right. Next one.

-Very colourful, Kingy.

That's good, isn't it? It is.

It's like Carmen Miranda with a pig on her head.

THEY LAUGH

Here, I tell you what, with mates like that, who needs enemies?

I've had gammon at your house many times, and honestly, it's a triumph.

-It is a triumph.

-Place that on there?

-That's it.

James Martin, you know what?

-That's it.

-Remind us what that dish is.

It is a fruit gammon...

-Are you all right, there?

-Yeah, go on.

-It's a fruit gammon...

-Yep.

..with a spiced marmalade glaze

and two zingy...

-HE WHISTLES

-..wingy salsas.

Easy as that.

I'm going to so get you back for that.

Over here. Have a seat.

I'm sitting. I'm holding in.

-Wow.

-Wow!

It's just a small portion.

THEY LAUGH

Tell us what you think.

All right, then. Yeah, I'd love to.

Mix it up, Dervla.

Wow. I'm glad I didn't have breakfast.

I'm glad you didn't have breakfast either.

But the salsa, you could mix and match them.

You've used pineapple, mango.

You can use mango, pineapple - goes really well together -

big fruity, zesty hit of loveliness.

-That is absolutely fantastic.

-Good?

Yeah. Really good.

And sliced with a big pile of mash and let that sauce go through.

Yeah, chive mash. Oh, great.

-Thank you.

-There you go.

I don't think you can grow much of this in your garden.

The great thing about that is,

you can, like I said, you can do it beforehand,

you can sit it in the fridge. Lasts all week. Perfect.

It does. It's great.

When I do it at home, cos it's a recipe that I use at home a lot

cos we've got all the boys at home and the family come round.

As you say, it's a great little fridge standby.

Just slice it off.

And you're left with the best bits. Great in soups, pea and ham soups.

-And so juicy.

-It is. If you stick to those times, cookery times,

they kind of work.

Even when only one of those bikers is cooking,

you can always rely on the other one to chip in with criticism.

But a great start to the show and a perfect dish for boxing day.

Now, coming up, Charlie Brooks enjoys a classic Mont Blanc,

but first, Rick Stein has gone crazy with the Christmas decorations

and has the ideal dish for all those turkey leftovers.

I love Christmas.

So much so that I didn't even mind putting up the Christmas decorations

in the middle of summer in order to film this programme.

It's one of those strange, little eccentricities

of working in television.

Christmas specials being filmed in June!

But I'd just returned from filming my latest series

all around the Far East,

an odyssey which inspired me to come up with the answer

to that big cooking dilemma

facing us all at Christmas-time -

what to do with that cold turkey?

I think that's it, really.

It's looking really quite Christmassy.

One of the things that really excited me

about my trip through the Far East is the thought of what to do

with leftover turkey meat.

Much more refreshing things and not the old standard.

Some salads, a particularly special curry

and one or two other things.

While I was away, I was thinking, "Yes!"

You've got all that lovely white meat,

the things you can do. Spicy, spikey things

like this salad I'm just about to make from Vietnam.

You'll see, by the end of it, you'll be saying,

"THAT'S what to do with the turkey."

So, I'm just slicing these up to go in the salad.

I hope you like my decorations.

I mean, you might think they're a little over the top.

I went mad in the supermarket.

It's not quite Nigella.

I think hers is a bit more sort of faultless and understated.

But I like them.

I'm using Chinese leaves to make up this salad.

But any crisp type of lettuce will do the trick.

You want to end up with a bit of a bite to it.

Shred it or chop it fairly finely

and chuck it in with the turkey meat.

So now I'm going to cut up a couple of bits of carrot

using the mandolin here.

The mandolin's an easy way

to cut the carrot into thin strips called julienne.

That's better than grating, it looks better.

Then onto that, put a handful of crisp beansprouts,

a similar amount of finely-chopped shallots and some chopped peanuts.

One of the things that really distinguishes these salads

from Vietnam is the enormous amount of herbs that go into them.

They grow the most wonderful aromatic herbs,

some which you find quite difficult to get here,

particularly one called Vietnamese mint.

Although I have grown it in my garden,

but it was killed off in a savage winter.

But this time, I'm just using mint and coriander, and basil,

to sort of approximate that Vietnamese mint flavour,

and it does really quite well.

To get a piquant dressing,

add some red chillies to some chopped garlic in a bowl.

Put in a good amount of sugar.

It doesn't have to be palm sugar,

but that would be best.

Then some fish sauce,

and a splash of rice wine vinegar

and a lot of lime juice.

Perhaps use a couple of limes.

A quick whiz round to dissolve the sugar

and dress the salad as normal

to get everything well and truly coated.

It should look all wet and glistening.

Don't forget that it's one of those salads

that is best made immediately before going to the table.

That is so nice.

And one of the things about turkey meat,

it is quite strong, and that's one of the things

I'm really not sure I like about leftover turkey dishes.

But this works a treat because

there's lots of other robust flavours with it.

You've got chilli. You've got lime.

And you've got lots and lots of herbs.

And the turkey meat. It's in harmony.

Brilliant ideas as always from Rick.

I won't have any turkey leftovers myself,

as regular viewers to this show will know

that I'm not a huge fan of the stuff, but I do have something

which I've got plenty of at Christmas going around,

and these are these. You haven't tried these before.

-I haven't. They look amazing.

-These are marrons glaces.

Now, I know Michel will absolutely love these.

-These are marrons glaces. These are sugared chestnuts.

-Wow.

-Have you tried these, girls?

-No.

You've got to. Michel, these are just absolutely delicious.

Now, I'm going to do a classic, or my version of a classic dessert,

which is gateau Mont Blanc.

Why on earth I would do Mont Blanc on a show

where I've got the king of desserts and pastry sat over there,

I don't know! But anyway, the idea of this, you've got meringue.

To get really good meringue, you need egg whites, you need sugar.

-Are they any good?

-REALLY good.

They're nice, aren't they?

Then to get a sticky meringue, you've got some cornflour

and white wine vinegar.

What I've done is made a pavlova base

and I'm just going to brush that

just over with chocolate, over the top of there.

So this is kind of... If you're into healthy food,

-turn over, because...

-Don't come here.

..this is going to get a lot worse in a minute,

but the idea of this, you just literally brush it over the top,

and what this will do

is literally just protect

the meringue as you put the cream on the top

because, otherwise, it's going to soak all into it.

What is it that makes it sort of chewy on the inside?

-It's cornflour and white wine vinegar.

-Right, OK.

That's what you want. And the way you cook it as well.

So, in there. I'm going to basically sugar the nuts to go with that.

To do that, we've got some sugar and I've got some water.

I'm going to make a stock syrup.

Very, very quickly, we get a stock syrup.

And then throw in these nuts.

I've got cashew nuts... The most important thing with this,

you don't use salted nuts, obviously.

We've got cashew nuts, we've got hazelnuts and pistachio nuts.

They go in as well. We just cook those

for literally about a minute and a half,

and then deep-fat fry them.

-Now, your character's been a bit busy...

-She has.

-..recently.

-She's a very bad girl.

-I mean...

When you first of all got onto the show, because it's been, what,

nearly 10 or 11 years?

-Ten years. I was 17 when I started, yes.

-17 when you started?

-Yeah.

What was that like? The phone call, as soon as you finish -

I'm presuming you went to drama college and stuff like that?

I went to drama school and then I was at college doing my A-levels.

-Right.

-And I had the casting for EastEnders.

And I was out shopping with my mum

and, after the third recall,

they called me and said that I got it.

And I was buying one dress, I was like, "Which one should I get?"

Got the call and I said, "I'll have both."

But what was it? Literally, when you did it like that,

your storyline, was it...? I mean, your contract, was it...?

Literally, they said, "Oh, we'll have you for six months."

-Was it a year?

-Yeah.

To begin with, it was six months

-and I think they see how the character goes...

-Right.

..and then it extends from there, really.

Ten years down the line, here I am.

-Ten years down the line.

-I know.

-But, I mean, incredible storylines.

-Yeah.

-Because you're kind of one of the few characters

-that's sort of been, gone again, come back again.

-I know. Yeah.

Which has been great for me.

You know, it was lovely to go off. I think I was there for five years.

-Sorry, I'm just going to pass to Bryn to whip this.

-That's all right.

-And...

-Softly whipped, please.

-OK.

There for five years, and it was just time.

-There's only so much a character can do, really.

-Yeah.

She'd come to the end of her life for a little while, I think,

and I wanted to go off and do other things.

You know, but when the opportunity came up to go back,

I was over the moon. Really happy.

-I mean, and going back, you did - back with a bang!

-Hmm!

-Prostitution, murder...

-What a crazy year!

The prostitution was a little while ago.

-We're on murder, poisoning...

-Right.

God, the list is endless, really,

but she got married, she was happy for a little while.

The interesting thing, every time you go and read the script,

it must be quite fascinating to read your next chapter in your life.

Well, the boss calls us up

and gives us an idea about what we're going to be doing

over the next few months, you know.

-Yeah.

-So it's not such a shock when I find out that I'm...

..trying to kill my husband and stuff.

-It's not such a shock to you. It happens all the time.

-Yeah.

I'll show you these. These are...

-All I've done, these are sugared.

-Right.

What you need to do is drain them onto greaseproof paper,

and not kitchen paper, otherwise they all stick together.

-But they are sticky.

-Wow.

-Sugared. Sugared.

They are deep-fried, so you put them in a little sugar syrup...

Bryn, hopefully, is getting our...

-We've got butter.

-We've got it there.

-We got there.

-Butter you want?

-You've more or less done it anyway.

-Did you like the chestnuts?

-Lovely.

-But they are nice and simple.

Then we've got our little bit of mascarpone cheese,

so this is the healthy bit that I showed you.

Chestnut puree, you can buy this in two forms -

sweetened and unsweetened.

Make sure you buy the right one.

This one is, of course, the sweetened one.

I'm going to whisk this together into a paste,

just to get rid of the little bit of lumps to start off with.

Then we're going to add a bit more. In fact, all of it.

That's going to go in there.

And then we can then fold in that cream.

So, what's next for Janine, the character, then?

Do you know what's next?

-Well...

-What can you tell us?

..I think she's going to be very lonely for a little while.

Because, you know, she was...

The thing is, she's so misunderstood, my character.

I have so much sympathy for her and everybody hates her.

Which sounds a ridiculous thing to say,

but she just wants to be loved.

And her husband went off...

Needs to stop killing people, though, really.

Well, if he didn't have an affair,

-then maybe I wouldn't have tried to kill him.

-Right. OK.

-So...

So he kind of deserved it, is that what you're thinking?

-Well, he did deserve it, really.

-Right, OK.

I don't think she intended to actually kill him,

-I think she just wanted to teach him a lesson.

-OK.

-You know?

So, yeah, I mean, she's not going to get back with her husband,

I don't think, after all of this.

I mean, out of EastEnders,

are you allowed to do much other than EastEnders, or...

I suppose, time really permits to do anything else?

When you're heavily storylined like that,

you don't really have much time to breathe let alone do any other work.

But, yeah, I don't know.

If something came up in the theatre or another job,

and it could work with the schedules, then, yeah,

-they sometimes let you.

-Is theatre something you'd quite like to do?

-Cos when you speak to most actors...

-Yeah, I'd love to.

..that seems to be the thing. What is it about theatre?

-Is it the live thing?

-I just learn so much from it.

I did a play in Liverpool and it was just

such a wonderful experience.

I learned so much about myself as an actress. And the play.

Researching the era and stuff.

It was just amazing. It's such a buzz doing it.

-The challenge, I suppose, of everything else.

-It's the challenge.

-Yeah.

-There you go.

All I've done now is...

Well, in Yorkshire, we call this spooning on, but...

..in France, it's a quenelle.

All we do is we just shape...

This has obviously got the bit of mascarpone cheese in there.

The sugar. I've got, in here, some caramel on there...

which we've got, which is nice.

And I've got my nuts there,

which is just... Literally, these are cooling down nicely.

But then what I'm going to use is...

-My little girl is going to be very jealous about this.

-Sorry?

My little girl is going to be very jealous that I'm doing this.

-She loves meringue.

-Now, talking of foods...

You've got the little girl now. Your experience with her with the...

-I know you've got your own little veg plot as well.

-I do.

Which has unfortunately been very neglected this year,

but last year, it was great success.

I had some lovely purple sprouting broccoli.

Loads of onions, carrots.

But this year, I've just been so busy,

I haven't had time to keep it up.

-Very satisfying.

-It is very satisfying.

-It is.

-And so is eating this.

-Oh, sure. Can't wait.

-Oh, look at that.

-Wow!

This is this liquid caramel.

Over the top.

He's doing it like an expert!

HE LAUGHS

It's the only time on this show that I'm ever shaking

while I'm doing anything!

-Don't shake too much, the caramel may burn you.

-Exactly.

There you go.

-Wow.

-This is called... a gateau Mont Blanc.

Or my version of gateau Mont Blanc, which is chestnut, everything else.

-Forget the plate.

-How do we do this?

-Do I just get stuck in?

-Exactly.

It looks like a beautiful variation. Well done.

That is a petit four in my house, chef, this Christmas,

-but dive into that one.

-OK.

-Perfect.

Be careful with that sugar, it can be quite hot.

Taste the cream and...

I'm trying to get a little bit of everything.

It might be quite hot, that sugar,

-but dive into that. Tell us what you think.

-Oh, crikey.

Mmm!

Shall we just lock the door,

turn the lights off and leave you there, shall we?

-That is beautiful.

-Yeah, we'll just leave it there.

There was certainly no cliff-hanger there from Charlie.

I think she thoroughly enjoyed that.

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

and first, it's over to Yotam Ottolenghi

who's got a sure-fire way to get everyone eating sprouts.

-Great to have you on the show.

-Thanks, James.

We've waited a long time. Your first time on the show.

Yeah, it's a pleasure.

You're treating us to a very special couple of dishes.

Yeah. We're going to start with a quiche.

It's got membrillo, which is Spanish, quince paste.

Really sweet and beautiful with our Stilton, which is, you know,

a good British mature cheese.

So sweet and salty all go into this quiche.

We'll start with butternut squash. So, if you could make

about two centimetres diced of butternut squash,

-which we'll roast...

-Yep, OK.

..while I make the custard.

Now, tell us about your career to this day.

Where do you originate from?

Cos this is the whole key to your cooking,

the whole background to it.

Well, I was born in Israel,

and came here in 1997 to train as a chef,

and I worked as a pastry chef, mostly, in the old years.

And then in 2002, together with a bunch of partners

and Sami Tamimi, who was my business partner,

and we've written a book together,

Jerusalem, we set up this deli in Notting Hill, which has become

synonymous to mountains of salads, lots of colours

and lots of exotic ingredients.

For anybody that hasn't seen that kind of stuff and your shops,

your shops are very white on the inside, white tables,

but colour, I mean, so much colour in the food.

Yeah, tonnes of colour.

And, James, that's what's important for me -

to make the food really look great because people walk in,

you know, they eat with their eyes

and so we present it like in the middle of a Middle Eastern souk.

Sami and I are both from Jerusalem,

so essentially that's the inspiration.

OK, so this, you want some olive oil on this, I take it?

Yeah, I want some salt and pepper

and olive oil on the butternut squash.

-Right, OK.

-So quite a bit.

-And then this goes...

This is going to go inside this tart, or what you're making as well.

So this quiche is getting that butternut squash.

OK, so what are you making now, then?

So there's kind of a custardy thing here.

-It's got double cream, creme fraiche and eggs...

-Yep.

..and seasoning.

And I've got this pre-baked pastry, shortcrust pastry,

and I'm just going to start filling it up with the membrillo,

which is the quince paste. You must love it.

-I mean, that's just, like, perfect with cheese.

-It is fantastic.

-You can actually do it yourself but it requires quite a lot of sugar.

-Yeah.

Well, because, you know, quince has such a high pectin level,

it really sets up really nicely.

So you get that kind of jelly texture without even adding

any gelatine or anything else.

So that's brilliant.

And I'm just starting to build up the filling for my quiche,

which has got the Stilton.

Right, I'm blanching the sprouts,

-which are on...

-Yeah, you're blanching my sprouts.

-..the stalks.

You can see, Tom Kerridge goes looking for this in our next VT,

which you'll see him do loads of stuff with this, these little tops,

which are fantastic. You can buy them for Christmas.

It keeps the sprouts nice and moist as well, if you buy them...

And I'm breaking the Stilton with my hands

cos it just looks good like that.

It's not too even.

And I'm going to take this cooked butternut and add it.

-So that's almost ready.

-So where do you get your inspiration from?

Because, you know, I walk past the shop,

you have a look inside, I mean, the colours are amazing,

but the flavours come from all corners of the world.

All over the world. I travel a bit for food,

and wherever I go when I take a holiday,

-I would never go to a place where the food sucks.

-Right, OK.

And, you know, that's my number one priority.

I never go on holiday to somewhere where I'm not going to get

a good meal.

So where would you say that is a place for foodies to go

-travelling, then?

-Oh, Turkey, North Africa, Greece, Malaysia.

There's some countries in the world... Italy, obviously,

as Theo was just telling me about all his amazing food

experiences all over Italy.

So all those countries that have got,

like, a massive food tradition, this is where you want to go.

Right, explain to us what we're doing now, then.

So I've got the custard going into the quiche,

I've got the membrillo in there, the Stilton, it's as simple as that.

And I don't fill it all the way to the top,

you want the filling to kind of show from the top cos that's

going to make it look so good when it comes out of the oven.

-And this just goes straight in.

-Yep.

And in a, what, low oven or...?

In a medium oven, and it should take about half an hour.

OK. And would you always have that warm, then?

-Straight out of the oven you'd have it?

-Yeah, you have it...

Well, you can have it warm straight out of the oven or you can

let it cool down, it doesn't really matter.

I mean, just imagine, it's cheese and all those wonderful things.

And for the next dish, for the butternut...

Sorry, for the Brussels sprouts,

I'm going to make a sugar syrup with water and sugar and spices.

Now, this is where his food sort of intrigues me

-cos it's that mixture of sweet and...

-And savoury.

-..savoury.

Yeah, that's exactly what we're doing.

So I'm making a little sugar syrup here,

and you'll see that the Brussels sprouts, with their bitterness...

You can cut those in quarters because they're quite big.

Quarters, yeah.

And I'm going to take this pomelo, which is the most amazing fruit.

-I'll do the other one when I've just done this one.

-Yeah.

And try to get all the segments out.

So, you know, I look at something like a Brussels sprouts with

all its natural bitterness and I'm thinking,

"How could I make it more palatable? How can I make it more exciting?"

So I'm thinking citrus, I'm thinking spices and sugar.

So all those things that just kind of tame the Brussels sprouts.

Because everybody has an issue,

or many people have an issue with Brussels sprouts,

but I think it's just because they are often overcooked.

You know, they throw them into a bowl of water, leave them

there for hours, and then people get really upset

because they get this kind of bitter green, grey horribleness.

This is why they're blanching, then, is it? To retain the colour?

This is quite the opposite. We're going to blanch it for literally two minutes.

I mean, we have blanched it, and now we're going to roast it.

And you get tonnes of colour.

And this is the syrup.

-Over the top.

-Yeah.

That's goes straight into the oven.

20 minutes, 25 minutes.

-So you really want colour there, right?

-OK.

-So we've got everything in the oven.

-Yep.

If you can get me the pink pomelo that we started marinating earlier.

-Perfect.

-I can get you that. I'll just show you what people...

I'll explain what this is, really. What would you say it's near as?

Well, it's a bit like a big grapefruit.

Look at the colour there.

So they come both ruby and this whiter colour.

It's not as juicy, but it's very beautifully sweet

and it's perfect for salsas, for fish, for chicken.

It's kind of a wonderful Asian flavour.

And with spices, it makes a whole lot of difference.

So we've got the pink one that's in here as well.

You're going to marinate the other one,

-but just to show you what this one is.

-Yeah, I'm going to marinate the other one,

-this has been marinating for a little while.

-This is sugar, water...?

Sugar, water, and your spices.

And all that goes over...

..over your citrus.

And you could use grapefruit, if you don't have pomelo,

it's absolutely fine.

So I take this wonderful stuff that's been...

-I'll swap that over for you.

-Yeah, thank you.

I'll pick the pomelo off the juices. Add them...

How long would you leave that in there for, then?

-10, 20 minutes is enough.

-Yep.

Then I'll add a little bit of this syrup, it's a sugar syrup,

-and one little bit of lemon juice.

-There you go.

If you can pick a few of those.

So a bit of lemon juice, just to add a little bit of sharpness.

If you want, you could add chilli

because, you can see, you've got all the spices here.

But although this is savoury, I mean,

your pastry background shines through when you,

when you basically read your books as well.

But your shop, I always find it famous for those meringues.

-Yeah, yeah, the meringue shop.

-Beautiful red...

That's what people say to me.

"Oh, that's your shop, with all the meringues in the window?"

So, yeah, that's it.

But, I mean, those meringues are our showpiece but I also really love

doing them, like, cooking all sorts of Pavlovas and...

But people love your books because...

Your latest one, tell us about it.

It's called Plenty More.

Both the dishes are from there, and basically, it's a

celebration of vegetables.

You know, none of us cook with enough vegetables these days.

Even the non-vegetarians want to cook more vegetables,

but they don't know how...

Many of them think, "You know, I don't have the imagination."

So what I'm trying to do is really kind of infuse all these

vegetables with wonderful flavours, like here.

A bit of salt.

Would you use this dressing at all or not?

Yeah, you can keep that, that can go over ice cream,

over fruit salads, there's nothing savoury there.

-OK. And I've got one...

-I'll just plate this here.

-I've got this tart that I'll bring out.

-Perfect.

Can you see, James, all this beautifulness,

the star anise, the cinnamon and the coriander really, really

flavour the old Brussels sprouts.

So nobody can complain that they're bitter any more.

I'll just lift this out of here as well.

So while I'm doing that, you can tell everybody what the

name of these two dishes are.

So those are roasted Brussels sprouts with shallots and spices.

And this one?

And that's the membrillo and Stilton quiche with butternut squash.

That is amazing. You've got to try it.

-It really is amazing. Do you want to take that one?

-Yeah.

Yeah, you take that one. Bring it over.

You've got to dive into the Brussels sprouts.

-Look at that, that looks beautiful.

-I'll bring a big knife.

-I've got the knife here.

-You've got the big knife?

-Shall I do the honours?

-I don't think Ronnie needs one, to be honest.

The way he's eating at the moment, he's just going to start at one end.

Your portion.

-Oh, dear.

-I mean, melted stilton is the best thing in the world.

-Just lift it up. Look at that.

-Wow. It's beautiful.

We've got this Stilton cheese and the membrillo now,

the sweet and, like you said, the savoury.

And, you know, if you don't want to have a main course, you know,

game bird, whatever, if you want something else that is meatless,

you've got that, and that is just all the flavours of Christmas.

-He's happy.

-I'd be happy with just this...

-Aren't they fantastic?

-That is amazing.

-They really are.

-That is the best Brussels sprout I've ever eaten.

-Happy with that?

-Oh, my God.

-Unbelievable.

-LAUGHTER

He's going to be the size of a house

next time you see him on a snooker cue.

Well, there you have it,

the best Brussels sprouts that Theo's ever eaten.

Now all you've got to do is convince the kids.

Time now for some classic Keith Floyd,

and this week, he's travelled east to Norfolk.

In the words of the master, and I hardly think you need reminding that

I refer, of course, to Ernest... COUGHS: ..I mean, Noel Coward,

Norfolk is, in a phrase, terribly, terribly flat.

But East Anglia, once the kingdom of

that wonderful Saxon kingdom Wuffingas -

great name, great bloke -

has always been one of Europe's rich melting pots.

This is where the Norse, the Danes and the Flemish,

not to mention some brilliant thriller writers, decided to settle.

And the region became prosperous from wool, weaving and corn.

Despite the polyglot influence - that's this week's word -

it's managed to retain a unique character.

Although on the surface it seems to be the epitome

of peaceful, merry England, its reticence belies a strong character

that's reflected in the recipes and produce,

not to mention Oliver Cromwell,

who, like myself, was a very misunderstood man.

Notwithstanding Oliver's peccadillos -

that's next week's word -

he wouldn't approve of plans to dredge the seabed, the habitat

of shrimps, whelks, and mussels, in order to build motorways.

While I was there, not that I have any political aspirations

or a desire to interfere, there were plans afoot that could put

an end to this plentiful source of seafood.

I have a fine time, don't I?

Cruising down the river, late afternoon, early spring,

absolutely idyllic,

and headed for the Wells Bar, which is not, for once, a pub.

This hell of white water with teeth like bananas ahead of us,

that is the Wells Bar.

Beyond them are the shrimp grounds, and on this little boat,

the Romulus, we're going to throw some nets, or whatever they do.

I don't know cos I haven't done it yet.

And for sure as eggs is eggs,

we ain't already got some in the oven or in the deepfreeze.

We're going to catch these delicious little brown shrimps,

and I'm going to cook you some proper potted shrimps.

But in short, the title of this little cooking sketch is

potted shrimps - the hard way.

The shrimp - or even better still, crangon vulgaris - is a totally

inadequate word for up to 2,000 different species of crustacea.

These little brown relatives of crabs, crayfish and lobsters have

a funny habit, rather like most senior BBC personnel,

of swimming backwards.

No names, no pack drill.

So, these, then, these little things here...

..are the freshest little brown shrimps

I think you're ever going to see.

No wonder they're so expensive, though.

I mean, that's not exactly a huge catch, is it,

for four or five hours' trawling? And it's jolly hard work.

I mean, they did have a winch, they could pull it in by machinery,

but there just weren't enough to justify it.

And you know, I was in fact going to cook these on the boat,

potted shrimps, my way, but it's a bit rough, it's a bit choppy,

and it's not easy to do.

In fact, I could hardly open the caviar I had for my lunch -

my hand slipped on the tin opener, you know?

So we'll get back behind the breakwater,

in the calm waters and do these things with a bit of butter,

a bit of mace and stuff like that.

The man who wrote that stuff about those who go down to the sea

and do their business in small boats knew exactly what he was on about,

so don't whinge about the price of a saucerful of fresh shrimps,

or for that matter, anything that's won from the unforgiving sea.

But at Wells-next-the-Sea,

the serious business of preparing shrimps continues,

as it has done for the past 500 years or more, more or less.

You'll notice that these little boats have shrimp boilers onboard.

This is to ensure maximum freshness, flavour and taste.

But sifting these little beauties reminded me of those days

when you went blackberrying - one for you, one for the basket.

And indeed, just the smell of freshly boiled shrimps

wafting on this cool April evening

became one of the most endearing memories of Norfolk.

867.

868.

I actually think that's enough.

I mean, this is the freshest and the biggest potted shrimp in the world.

It is, as we say, from the trawler to table in only, actually,

five and three-quarter hours - it's a very quick preparation.

But look at the little beauties. Aren't they fabulous?

Brown Norfolk shrimps.

You need - it's very important - some melted butter,

which I've melted on the galley below.

And you've got to skim this scum from the top

because you don't want that to ruin the dish.

All you otherwise need to make this a superb thing is...

..a good pinch of mace... into there.

Quite a lot of mace cos we've got enough shrimps here

for a little army.

Stir the mace in.

And lots and lots of grinds of lovely black pepper.

It's quarter to seven on this lovely April evening,

and my little fingers are frozen. They really are.

MUSIC: Land of Hope and Glory

It does worry me, though, as I tuck into these and prepare these,

this aggregate thing is...

I don't know anything about politics and stone dredging

and stuff like that, but it does seem to me a bit worrying that

if they do dredge up this 140 square miles around here,

we're going to lose these sorts of things, and the whelks and stuff,

and that would be a bad, bad thing.

So the White Fish Authority, everybody must get behind it

and make sure it doesn't happen.

Or whoever the responsible people are.

Right, the mace, the powdered mace, black pepper,

and then you simply pour in this wonderful melted butter...

..till it comes to the top like that,

so that when it sets, you have a golden crust of butter.

And we won't even bother to put that in the fridge, you know?

I think we'll just leave it here for about an hour or two

and I'll have to take it on into the next cooking sketch

because it's ten to seven, and although it's Norfolk,

they're open in a couple of minutes, so I'm off.

MILITARY MUSIC

And so to the US base at Mildenhall

in my armoured potted shrimp carrier.

A brilliant piece of saluting, by the way.

And a quick rundown on American food from Sgt Joey Garcia.

If you're, like, down in Florida and Georgia, the Kentucky area,

they have a tendency to make the fried chicken a little spicier.

-Right.

-Whereas, compared to the north,

-it's more crispier and greasy food...

-Yeah.

-..up north.

And then you head over towards the west and they have the tendency to

make the chicken a little more extravagant, like adding...

..sauteing, sauteing the chicken and then frying it.

But me, I just eat...I eat anything. I love chicken.

Tell me, have you eaten any British food while you've been here?

When I'm off-duty, I like to try different things,

-like, I believe it's called Yorkshire pudding.

-You're right.

And the traditional Sunday English dinner.

Have a nice day.

It's brilliant, isn't it? The flying suit.

Getting into the American way of life is quite fantastic,

but also, armed with the Imperial British potted shrimps.

Anyway, I've never been to the States before.

This is the closest I've been to it for some real American cooking -

black-eyed beans, fried chicken and stuff like that - and I can't wait.

Far too hot in here for the flying suit,

but an American mint julep really cools you down.

I've got some chums here, one of whom is a Sergeant.

-Sergeant, please?

-Yes?

-Sgt Susan Luck, isn't it?

-Yes.

-What are you doing here?

-I'm cooking.

-Right.

What are you cooking? What are these things? What are these...?

Richard, climb in behind our shoulders.

What is this lady doing, please?

You have to treat me as a simple English native, OK?

Cos I haven't been to America before.

She's doing southern-fried chicken with her own recipe.

What is special about your recipe?

-It's not her recipe - it's MY recipe!

-Oh, right, sorry.

-LAUGHTER

-We're doing the wrong person here.

What is your special recipe? Tell me about it.

My special recipe, what I did before, is after I cleaned

the chicken and stuff, I marinated it in red pepper, a little ginger...

-Right.

-..some hot sauce...

..white pepper and a little chicken base.

Marinate it for a little while

and stick it in the walk-in refrigerator.

Then afterwards, I have an egg wash and flour mixture,

just regular flour and egg wash with milk in it.

And I dipped the chicken in there, dipped it in the flour

then I double dipped again, which makes it crunchy.

Crunchy. Brilliantly crunchy. Can I have a quick...?

Excuse me, I know this is going to deprive some poor airman...but...

LAUGHTER

It's very good.

It's really good.

-What's happening here?

-These are black-eyed peas.

What, from the song, like, "It was the 3rd of June,

"another dusty Delta day," wasn't it?

-Yes, that's right.

-"Papa said, 'Pass the black-eyed peas.' "

-And what else is in here?

-They're made with ham hocks and onion.

And cooked for about eight hours in their own sauce.

That is fabulous. This is...

Well, I mean, that is, like, sort of a cassoulet,

like a French dish of beans and pork and stuff.

I think it's absolutely fabulous.

I've been making these things, you see.

This is a very, very British kind of dish. Richard knows this.

I made it on a fishing trawler.

Actually went out and caught these myself,

shelled every single one of them, melted the butter in.

Look at that face.

I didn't do that to your okra and to your black-eyed peas.

Well, it might taste very good, but it just doesn't look very good.

Look, OK, look... These are what? These, you've made.

-These are what, please?

-Cornbreads.

-These are cornbreads, individual cornbreads.

-Made from corn.

-Right.

And I reckon my potted shrimps on top of your corn bread

as a little aperitif to a meal...

..you would really enjoy them. I think you would.

And I'd like you to taste some and see.

Now, it's perfectly OK.

If you say they're dreadful, we will, of course,

edit this whole sequence from the... LAUGHTER

-..from the programme.

-Of course, of course.

-So, tell me...

-Mmm.

-See what you think.

-Is it really good?

-Mmm.

These are cooked with just...

Just boiled, and then they're mixed up with melted butter

and mace and black pepper.

-It needs a little bit of salt.

-It tastes like shrimp.

-It's lovely, though.

-It does.

-Tastes just like shrimp.

The corn bread kind of overpowers it a little.

It is shrimp? Oh, good.

-You reckon it needs more salt, you think?

-Yes, I do.

I don't think I'll open up a potted shrimp factory

in Memphis, Tennessee.

I think I'll go and have another mint julep

with some people who really appreciate me.

See you later, girls, bye! THEY LAUGH

Who was that schmuck?

THEY LAUGH

BBC commissionaires would do well

to take this guy's correspondence course - he's brilliant.

Even so, I feel a little hurt that my potted shrimps didn't meet

with Auntie Sam's approval.

And I'd love to know what they were saying behind my back,

the little monkeys.

Never mind, I've booked a table for lunch at Congham Hall,

cooked by ace chef Robert Harrison.

It's time in the programme for a piece of serious cooking,

and I'm going to take a backseat here and let Robert, my old mate,

cook some scallops for us.

I know he's already got some chopped shallots,

little bits of chopped bacon. Now, that's a julienne of vegetables.

-That's right.

-What are the vegetables in there?

There's a mixture of peppers - green, red, white peppers -

carrots, celery, leeks, but anything you want, really,

-anything that takes your fancy.

-Fine, good.

Some fresh - and that's the good, really exciting thing -

-fresh, chopped basil.

-That's the main ingredient.

-This is lime juice.

-That's right, yes.

-Lime juice.

And some excellent Norfolk fresh scallops.

And a bit of Gewurztraminer as the wine to do it.

-So, what do we actually do?

-Right, shall I start cooking?

-Yes, please.

So you put the butter in the pan, get it very, very hot

and we fry the shallots...and the bacon.

Shallots first, and then the bacon.

Very, very hot but no colour - that's very important.

Those have got to start off on their own before the bacon goes in?

-No, the bacon at the same time.

-Right.

-Lovely.

And about half of that.

-As quick as you can.

-LAUGHS: Right, yes!

-So fry it really, really well, no colour whatsoever.

-Right.

So, now it's time for the scallops. So, lightly season.

-Straight in.

-Are you in on that, Richard, there?

Scallops, shallots and bacon at this stage.

Again, no colour, and we cook the scallops until they're just opaque.

No more, otherwise they get very tough, very chewy.

-We fry them up quite well.

-Right.

-And now the second main ingredient, the Gewurztraminer.

-Right.

-And how much of that in there?

-Erm...pour.

More, more.

That's fine, that's fine.

And the lime juice, please.

Whoa!

-Too much lime juice.

-I put too much lime juice in.

You'll be eating it, so it's OK.

So, at this stage they're quite opaque, they're fine,

we take them out, keep them warm

-and later on we can put them back in just to finish cooking.

-Right.

And again, it's very important not to overcook scallops,

or even boil them, et cetera.

-OK. So those go to one side for the second.

-They go to one side.

We've reduced the liquid with that lime juice.

-And then we're going to add butter, as in a beurre blanc.

-Sure.

So that sauce is now reduced, thanks to the magic of television,

and the next phase continues with, what, the julienne of vegetables?

What's the...?

You know, I'm totally convinced that British chefs are in the ascendancy,

we're not so frightened of imitating the French and so on any more.

What's, in your mind, the state of British cooking?

I think, really, with all the local produce we're getting,

and especially the young vegetables that are now being picked,

new suppliers coming along - that's why, really,

-chefs are becoming more... better cooks, really.

-Yeah.

-Because of the...?

-It's a matter of supply, I think.

-Matters of supply.

And the great interest taken, of course, by the suppliers,

by the cooks, the housewife now is getting more involved,

so they're demanding more all the time.

You've got it absolutely made, cos you can walk out

into the garden and pick whatever you like.

-It's perfect. Excuse me.

-PAN CLATTERS

What would you do if you weren't, you know, if you weren't a chef?

Have you got something else you'd really like to do?

Um, I always wanted to write.

THEY LAUGH

So, the butter's in there, Richard, if you'd like to have a...

..a very good look at that.

And just lier that with the liquid.

And there is no cream in there at all, just the...

Keeps it very velvety, very light. No cream.

At that stage, we add the scallops and the juices.

Just again, reheat, finish their cooking process very carefully.

Do you have difficulty in getting people to work along with you?

Erm... No. I mean, the boys in the kitchen are very,

very into their food as well. They really enjoy it.

They show a lot of interest and they give me ideas too, of course.

-Oh, really?

-Lots of ideas.

-What's the next phase...?

-The last thing is the basil,

which I add at the end so it stays very fresh, very green,

the flavour really comes out.

Lots of basil. I love it.

It's up to you.

Again, in the summer, in the garden, we have red basil,

we have cinnamon-scented basil, lemon-scented basil.

It's lovely, you can just add a whole combination

of flavours just from one herb.

It really is my favourite herb.

You need to be as much a gardener these days to be a cook

as anything else, don't you?

-A greedy gardener, yes.

-A greedy gardener.

You don't look a greedy man to me. You're quite...

Well, it's all the hard work picking the herbs.

So that's it.

So, whack it on down here.

I'll pour some wine, cos I think you deserve some.

That looks a supreme dish to me.

So, whack it on, as you say.

-You can smell the basil coming through.

-You certainly can.

I think of the Gewurztraminer wine, too, it keeps the scent

so well in the cooking process.

-Add some more sauce.

-Mmm.

Now, this isn't actually a difficult dish to cook, is it?

I mean, there's an awful mystique which surrounds cooking.

Here's one dish which is simplicity itself, as long as what -

-what are the golden rules for this dish?

-I think you've got to watch...

A lot of people put cream in beurre blanc to stop them curdling.

I just don't like cream in beurre blanc.

It must be very velvety, very light.

And that's got to be watched, of course,

you know, make sure it doesn't curdle.

And just your own sense of flavour, really.

And the freshness of the herbs and the freshness of the vegetables -

-that's essential, isn't it?

-Can I pinch some too?

-Ooh, sorry!

And again, not overcooking, keeping everything very fresh.

That's why this is simple - very fresh, very light.

-But too much lime juice.

-That was me, my fault.

It doesn't matter - they can't taste it!

KEITH LAUGHS

Now, are you sitting comfortably?

Because I mean this in the nicest possible way, and I don't

want you East Anglians to get upset about what I'm going to say.

Promise?

But, you see, this placid region is set in a sort of a time warp.

Even the proud village names are carved from marzipan,

and I feel that the spirit of good King Wuffingas lives,

or has, in fact, never gone away.

But, back to the cooking,

and I want to create something which says East Anglia on a plate.

..Cos it's the garden centre of England like peas

and things like that, so I need, if you've got them,

a couple of good ducks and a big chunk of smoked bacon.

Well, we have fresh ducks. Excellent.

-From...

-Supreme.

-..one of our local producers.

-Brilliant.

So we'll have three of those. We've got three.

And a large chunk of that... About...

-..of that smoked bacon.

-You say where.

-About there.

-That would be fantastic.

-Right there.

-That would be superb.

-Mm-hm.

-Thank you very much.

Now, while you're just cutting that,

I've spotted something here which rather fascinates me.

-Now, can I cut into this?

-You may.

In my programmes, I keep telling you about the importance

of dripping for cooking with.

And what is underneath it is that rich, brown jelly

that you can make stocks and sauces from.

Look at this. From here, you can actually buy it.

This is what you must all have in your larders all the time.

Can't get it out! Hoist by my own petard.

And there you've got this lovely, lovely brown stuff.

Just melt that over a little piece of fillet steak or a turkey breast

and you've got a fantastic sauce.

Good cooking has, sort of, good larders

and that's the sort of thing we need.

There's something else here which is superb, I'm very fond of.

-This is called brawn. It is brawn, isn't it?

-It is brawn.

And it's pig's head and stuff like that.

Also simmered away, straight off the bones

and allowed to set in that pot.

Something which typifies real, real English cooking.

Wonderful stuff from Keith there.

There's still plenty more to come on today's show as we bring you

some of the best moments from the Saturday Kitchen archives.

Coming up, Rick Stein takes on Stephane Reynaud in

the Saturday Kitchen omelette challenge, and then it's over to

Will Holland, who's serving up a starter

fit enough to grace any Christmas table.

He makes a parsnip and vanilla soup

and serves over pan-fried scallops and saffron-poached quince.

And Johnny Vegas faces his food heaven or his food hell.

Did he get his food heaven -

Vodka-and-tonic soft-shell crab with saffron aioli and seasonal salad?

Or his food hell - Christmas pudding ice cream with

sauteed pineapple and a star-anise cinammon caramel?

Stay tuned till the end of the show to find out what he got.

Now it's over to David Everitt-Matthias, who's got

a dessert, just in case you've got any Christmas pudding left over.

-Great to have you on the show, David.

-Hello again.

What are we going to cook, then, chef?

We've got a tonne of ingredients out here.

OK, I'm doing a leftover Christmas pudding tart

with a cranberry puree swipe and a mascarpone cream, Amaretto cream.

You want me to do the, sort of... These are these almonds...

These are sugared almonds, which is just Cointreau, almonds,

pine kernels and icing sugar, and we need to crystallise them.

So the whole lot go in together, don't they, in this pan, right?

-So the sugar's going to go on.

-I'll explain the pastry for now.

Watch yourself when you do this.

-Yeah.

-Because of that!

-Ooh!

Very quick, easy recipe.

"Very easy" - that's why I get to do it, yeah.

Everything goes in the food processor,

pulsed until it forms breadcrumbs,

and then finally you put the eggs in and it forms an adhesive ball.

Wrap them in clingfilm, place it in the fridge for about two hours

just to firm up...

-Just need to rest them, really?

-Yeah, it does, it does.

-OK.

-Then we line our tarts.

-So, these are the almonds.