0:00:02 > 0:00:04It's New Year's Eve and we have a great line-up for you today,
0:00:04 > 0:00:06with plenty of sweet treats before you give them all up
0:00:06 > 0:00:07for New Year's resolutions.
0:00:07 > 0:00:10So grab your party poppers, crack open the buck's fizz
0:00:10 > 0:00:13and enjoy another serving of Saturday Kitchen Best Bites.
0:00:35 > 0:00:37Welcome to the show. Now, for the next hour and a half,
0:00:37 > 0:00:39we'll be bringing you more classics than a DJ at midnight
0:00:39 > 0:00:42as we dig through the Saturday Kitchen archives.
0:00:42 > 0:00:45Coming up, James Martin makes comedian Stephen K Amos
0:00:45 > 0:00:48a semolina and honey cake, served with double cream.
0:00:48 > 0:00:51Catherine Fulvio is here making Sicilian street food
0:00:51 > 0:00:52with an Irish twist.
0:00:52 > 0:00:55She roasts pork loin with chilli, orange zest and parsley
0:00:55 > 0:00:58before making saffron rice risotto balls
0:00:58 > 0:01:00with a melting mozzarella middle.
0:01:00 > 0:01:03Our favourite Scot, Nick Nairn, is here with the perfect pudding.
0:01:03 > 0:01:05He makes steamed marmalade pudding,
0:01:05 > 0:01:07served with vanilla and Drambuie custard.
0:01:07 > 0:01:12It's England versus France in the Saturday Kitchen Omelette Challenge,
0:01:12 > 0:01:14as Ben Tish takes on Daniel Galmiche. Then it's over to
0:01:14 > 0:01:16one half of the Hairy Bikers,
0:01:16 > 0:01:19as Dave Myers tantalises us with his turbot.
0:01:19 > 0:01:21He poaches the turbot before covering
0:01:21 > 0:01:23with a lemon and kelp crust,
0:01:23 > 0:01:24served on a bed of truffled mushrooms
0:01:24 > 0:01:26with crispy Hasselback potatoes
0:01:26 > 0:01:28and a white wine and broad bean sauce.
0:01:28 > 0:01:31And, finally, Saturday Kitchen favourite Nigella Lawson
0:01:31 > 0:01:33faces her food heaven or her food hell.
0:01:33 > 0:01:35Will she get her food heaven, a chestnut and chocolate tart
0:01:35 > 0:01:38made with sweet chestnuts, dark chocolate and a splash of rum?
0:01:38 > 0:01:42Or her food hell, soya milk pancakes with roasted apples, pears
0:01:42 > 0:01:43and walnuts in a vanilla syrup?
0:01:43 > 0:01:46Two lovely-looking desserts, but which one does she get?
0:01:46 > 0:01:48You're going to have to keep watching to find out.
0:01:48 > 0:01:50But first up, New Zealander Nic Watt
0:01:50 > 0:01:52is showing off British lamb at its very best.
0:01:53 > 0:01:55- Welcome back.- Thank you, thank you.
0:01:55 > 0:01:57So, Nic, Mediterranean. Why the Mediterranean, then?
0:01:57 > 0:02:00- Cos you spent years studying Japanese food.- Absolutely.
0:02:00 > 0:02:01You're still doing that, but...?
0:02:01 > 0:02:04Still doing the Japanese, but with the influence now of Aurelia,
0:02:04 > 0:02:06tapping into the flavours of the Mediterranean.
0:02:06 > 0:02:09And the philosophy of what we're serving is the same.
0:02:09 > 0:02:12We have the very best tuna sashimi or salmon sashimi,
0:02:12 > 0:02:13- just served like that.- Yeah.
0:02:13 > 0:02:15Aurelia, we have the very best jamon Iberico
0:02:15 > 0:02:18- or the very best San Daniele, just served beautifully.- Sounds good.
0:02:18 > 0:02:21So this is one of the dishes that you've looked at on your travels?
0:02:21 > 0:02:24- Absolutely.- What is it, then? - So I've got a beautiful lamb leg.
0:02:24 > 0:02:26The important part is we're going to stud it with some rosemary,
0:02:26 > 0:02:28- some garlic and some anchovies. - Yeah.
0:02:28 > 0:02:32And just allow all those flavours to get in there while it roasts slowly.
0:02:32 > 0:02:34- This would be English lamb, yeah? - Yes, it is.
0:02:34 > 0:02:37Don't want any of that New Zealand stuff!
0:02:37 > 0:02:39Not when you're all the way over here.
0:02:39 > 0:02:42But if you're in New Zealand, it's the best. It's the best.
0:02:42 > 0:02:44- Fed off all those beautiful salt marshes.- Yeah.
0:02:44 > 0:02:46So what I'm doing is I'm just studding...
0:02:46 > 0:02:51Well, I'm just starting to spike the leg, about every inch.
0:02:51 > 0:02:54Now, this is the salt marsh lamb that you're using there.
0:02:54 > 0:02:56Why do you think this is so good?
0:02:56 > 0:02:58It's fed off the salt pastures, and why is it so good?
0:02:58 > 0:03:01It's as close as you can get to New Zealand lamb all the way over here.
0:03:01 > 0:03:02LAUGHTER
0:03:02 > 0:03:05No, seriously, it's fed off the New Zealand pasture...
0:03:05 > 0:03:07- New Zealand pastures? Off the salt...- New Zealand pastures!
0:03:07 > 0:03:09Yeah, yeah. Off the salt pastures.
0:03:09 > 0:03:14- And the flavour comes in to the lamb, without question.- Yeah.
0:03:14 > 0:03:17So nice, big chunks of garlic into there.
0:03:17 > 0:03:20Right, I've got some garlic chips here, which I'm going to fry.
0:03:20 > 0:03:21- You want these frying off.- Yeah,
0:03:21 > 0:03:23- I want them fried off nice and golden.- Right.
0:03:23 > 0:03:26And they'll just... It'll soften the flavour,
0:03:26 > 0:03:28but still give you that nice little garlic note...
0:03:28 > 0:03:31- Right.- ..coming through. - And, as well as that, you're going
0:03:31 > 0:03:33- to do these sort of little potato things.- Yeah.
0:03:33 > 0:03:36- Tell us, what am I making? - You're making an almond croqueta.
0:03:36 > 0:03:39So it's going to be the starch or the veg to go with...
0:03:39 > 0:03:41CLATTERING Don't worry, carry on.
0:03:41 > 0:03:42..with the meal.
0:03:42 > 0:03:45And the important part is to get some roasted potatoes first,
0:03:45 > 0:03:48- so you get that lovely dry, roasted potato.- Yeah.
0:03:48 > 0:03:51And instead of breadcrumbing them or coating them,
0:03:51 > 0:03:54we'll coat them in a lovely almond crust.
0:03:54 > 0:03:55Right.
0:03:55 > 0:03:58So what I've got here, the rosemary's going in.
0:03:58 > 0:04:02And the important part is to really get it every inch apart,
0:04:02 > 0:04:04because then when you carve the meat,
0:04:04 > 0:04:05- which we're going to do this... - Yeah.
0:04:05 > 0:04:08..every slice is getting the nice component
0:04:08 > 0:04:09of rosemary, garlic and anchovy.
0:04:09 > 0:04:11So tell us about the new restaurant, then.
0:04:11 > 0:04:14So you've been open, what, a couple of months now?
0:04:14 > 0:04:17- No, not even. It's four weeks. - Right.- Four weeks now.
0:04:17 > 0:04:21It's in Mayfair, and it's a beautiful location we've taken over.
0:04:21 > 0:04:23- Split over two floors.- Yeah.
0:04:23 > 0:04:28There's a... Upstairs, there's a charcuterie bar and salad bar,
0:04:28 > 0:04:32where we're slicing all the fresh hams, all the fresh octopus
0:04:32 > 0:04:35- and peppers, etc, all sliced up there.- Right.
0:04:35 > 0:04:40- Then you go downstairs, and what we have is an open kitchen...- Yep.
0:04:40 > 0:04:42..as we do in the Rokas.
0:04:42 > 0:04:46But it has a rotisserie, which is something which is new.
0:04:46 > 0:04:51Because you've got the old robata grill at Roka, haven't you?
0:04:51 > 0:04:53Absolutely. The important part of the rotisserie, though,
0:04:53 > 0:04:55is this one here... When you go into so many restaurants,
0:04:55 > 0:04:57you see like a lonely quail spinning round.
0:04:57 > 0:04:59This rotisserie, you'll see like this -
0:04:59 > 0:05:01you'll see a whole beautiful leg of lamb spinning round.
0:05:01 > 0:05:04- We'll see whole five-bone ribs of beef spinning round.- Right.
0:05:04 > 0:05:07And they take about an hour and a half to two hours to cook,
0:05:07 > 0:05:09and then they're beautiful and soft.
0:05:09 > 0:05:11Here we go. It's studded up.
0:05:13 > 0:05:14A little bit of salt and pepper.
0:05:14 > 0:05:16So the reason why we've baked the potatoes
0:05:16 > 0:05:17is just to keep them nice and dry?
0:05:17 > 0:05:20- You want a nice, dry potato. Exactly.- Right.
0:05:20 > 0:05:23I'm going to just pop this into an oven, about 350.
0:05:25 > 0:05:26I suppose you could do this with...
0:05:26 > 0:05:29Could you do this with shoulder and cook it for longer, I suppose?
0:05:29 > 0:05:30You could do it with shoulder.
0:05:30 > 0:05:32The only thing is, if you do it with shoulder,
0:05:32 > 0:05:36it's not going to carve as nicely as a nice lamb leg like this.
0:05:36 > 0:05:39And you want it to be nice and carvable.
0:05:39 > 0:05:41So next, we're going to go for the salmoriglio sauce.
0:05:41 > 0:05:43Which... Some capers.
0:05:43 > 0:05:46- You don't want these? - No. No, no, no.
0:05:46 > 0:05:47LAUGHTER
0:05:47 > 0:05:50Jacket potato skins. You can't waste them. Lovely.
0:05:50 > 0:05:52Actually, potato skins roasted in the oven with garlic
0:05:52 > 0:05:55- and rosemary, absolutely beautiful. - Brilliant.
0:05:55 > 0:05:58- Right, that's enough, yeah? - Yes, perfect, perfect.- Perfect.
0:05:58 > 0:06:00These are these little garlic chips.
0:06:00 > 0:06:03So what I'm doing here, I'm just picking down the oregano.
0:06:03 > 0:06:06Now this... This salmoriglio sauce is a South American version,
0:06:06 > 0:06:11- pretty much, of a salsa verde. - Right.- So, you know, you can use...
0:06:11 > 0:06:15Here, I've got oregano, mint, a classic combination with lamb,
0:06:15 > 0:06:20and some parsley. Parsley's just to stretch those flavours out.
0:06:20 > 0:06:23Mint is to give that nice sort of, er...minty note.
0:06:23 > 0:06:25- Minty note, yeah.- Minty note.
0:06:25 > 0:06:28Right, so in here you've got the egg yolk, a little bit of nutmeg?
0:06:28 > 0:06:29- Yeah, a little bit of nutmeg.- Yeah.
0:06:29 > 0:06:33- And you just want to add in a little bit of sliced parsley.- Right, OK.
0:06:33 > 0:06:35Just a touch.
0:06:35 > 0:06:38Now, what's this about you opening a Peruvian restaurant as well?
0:06:38 > 0:06:40- What's that I've heard?- Yes.
0:06:40 > 0:06:43The next one on the cards is a Peruvian restaurant.
0:06:43 > 0:06:44It's going to be called Coya.
0:06:44 > 0:06:47He only does this to get a free holiday to do a bit of research -
0:06:47 > 0:06:48that's why it is, isn't it?
0:06:48 > 0:06:52I'm off to Peru, to Lima, Peru in the next first two weeks of January.
0:06:52 > 0:06:55- For food research.- Right.- And, er...
0:06:55 > 0:06:57- What's in Peru?- What's in Peru?
0:06:57 > 0:06:59Well, the beauty about this restaurant
0:06:59 > 0:07:00is it's going to have a...
0:07:01 > 0:07:05..ceviche bar and tiradito bar. So you go out there and sit up there
0:07:05 > 0:07:08and have freshly-cut ceviche and tiradito.
0:07:08 > 0:07:11- And we'll have a big, open wood grill.- Right.
0:07:11 > 0:07:14So we're going to tap into the flavours of South America
0:07:14 > 0:07:17with the wood grills and the ceviches and the tiraditos.
0:07:17 > 0:07:21And just... You know, I think that the South American
0:07:21 > 0:07:26and Peruvian food movement is coming to the global scene.
0:07:26 > 0:07:29- This is going to be in London as well?- This is going to be in London.
0:07:29 > 0:07:30Yeah, absolutely.
0:07:31 > 0:07:34- So I've got this in there.- I've mixed this up.- Got all my herbs.
0:07:34 > 0:07:37You want flour, egg and the crumb in here, don't you?
0:07:37 > 0:07:39I'm going to move that down there.
0:07:40 > 0:07:43- There you go.- Yeah, it's got to be paneed into little... Little balls.
0:07:43 > 0:07:45Got the flour.
0:07:45 > 0:07:47Bit of egg.
0:07:47 > 0:07:50- Yes.- There you go. And then the crumbs.
0:07:50 > 0:07:53- Instead of the crumbs, you're going to use some almonds.- Yes.- Right.
0:07:53 > 0:07:55But we want the almonds crushed up.
0:07:55 > 0:07:59- Want me to crush the almonds for you? Give them a crunch up?- Go on.
0:07:59 > 0:08:01There you go. So what's this you're making here, then?
0:08:01 > 0:08:04- Tell us about this. - This is the salmoriglio.
0:08:04 > 0:08:05- BLENDER WHIRS - There were go.
0:08:05 > 0:08:07Salmoriglio sauce. This is...
0:08:07 > 0:08:11I'm going to make quite a rough, rough style pesto.
0:08:11 > 0:08:14And we'll use this to serve on the side and drizzle over the top.
0:08:14 > 0:08:16Couldn't you have brought ready-crushed almonds?
0:08:16 > 0:08:18I could have, but I wanted something for you to do.
0:08:18 > 0:08:22- There we go, right.- It gives it that handmade feel.- Yeah!
0:08:22 > 0:08:23Right, flour.
0:08:24 > 0:08:27- A little bit of these.- Here we go.
0:08:27 > 0:08:30- About the size of that?- Perfect. - There we go.
0:08:30 > 0:08:33Perfect, perfect. And we want to make this quite...
0:08:33 > 0:08:35- quite thin, I want to stretch it out.- How many do you want?
0:08:35 > 0:08:39- I think, realistically, we need five, don't we?- Five?! Right, OK.
0:08:39 > 0:08:42- Shall we go for three? - Right, that's fine. No problem.
0:08:42 > 0:08:45OK, so in we go. Finish it with a little bit of...
0:08:45 > 0:08:46BLENDER WHIRS
0:08:48 > 0:08:50Now, sometimes you would baste that, wouldn't you,
0:08:50 > 0:08:53- over the top of the lamb while it's cooking?- Yes, absolutely.- Yeah.
0:08:53 > 0:08:55It just gives it that beautiful finishing touch.
0:08:55 > 0:08:58What you're going to do is just finish it over the top?
0:08:58 > 0:09:00- Yes.- Right.
0:09:00 > 0:09:03- So we've got flour... - Get that in there.
0:09:03 > 0:09:04..egg...
0:09:05 > 0:09:07..and the crumb.
0:09:07 > 0:09:09And these want to go in the fryer.
0:09:09 > 0:09:13- They don't have to be all the same size, do they?- No, no, no.- Good job.
0:09:13 > 0:09:16- This is home-made, handmade. - It's lucky, cos they're not!
0:09:18 > 0:09:19- Right.- Put that in there.
0:09:19 > 0:09:21Do that, I'm going to go over here.
0:09:21 > 0:09:23So it's a bit like a salsa verde, yeah?
0:09:23 > 0:09:25It's very much a salsa verde. That's exactly what it is.
0:09:25 > 0:09:28And what I'm really tapping into is the oregano,
0:09:28 > 0:09:30I wanted the nice flavours to come in there.
0:09:30 > 0:09:31Right.
0:09:31 > 0:09:34We've got our...
0:09:34 > 0:09:37Where's our one that's cooked? Our lamb.
0:09:37 > 0:09:39The one that's cooked is coming out in just a second.
0:09:39 > 0:09:42I'm just grabbing some mint tops.
0:09:42 > 0:09:45Have you got a favourite cuisine, Nic, that you like to cook?
0:09:45 > 0:09:47Cos you've got such a big repertoire.
0:09:47 > 0:09:49I know you're really into your food,
0:09:49 > 0:09:51but is there anything that really stands out for you?
0:09:51 > 0:09:55- My two favourite cuisines are definitely Spanish and Japanese.- OK.
0:09:55 > 0:09:58And I think that's why I really like this Mediterranean,
0:09:58 > 0:10:00what I'm doing, because I think that they're similar.
0:10:00 > 0:10:02It's all about enhancing...
0:10:02 > 0:10:05..enhancing the flavour, enhancing the ingredient, you know,
0:10:05 > 0:10:07- keeping it simple.- Yeah. - Well, the great thing about Spain,
0:10:07 > 0:10:10and we talked about it about a month ago with Rick Stein as well,
0:10:10 > 0:10:13it's the great larder they have, the great ingredients.
0:10:13 > 0:10:15You know, it's not just great seafood, they've got pork,
0:10:15 > 0:10:18- they got everything. - OK. Yeah, got that.
0:10:18 > 0:10:20Check that out. You can just leave that as it is, if you want.
0:10:20 > 0:10:22You could serve it like that.
0:10:22 > 0:10:23- Yeah, bring it over. - I'll eat it as it is.
0:10:23 > 0:10:26If you could take that straight to the table, that would be perfect.
0:10:26 > 0:10:28I don't know what you lot are having, but I'm quite happy.
0:10:28 > 0:10:33- Just bring it over.- Yeah. - OK, so nice crusty sides.- Yeah.
0:10:33 > 0:10:34- Smells great.- Ooh!
0:10:36 > 0:10:37Hey! They look good.
0:10:40 > 0:10:43There we go.
0:10:43 > 0:10:45And we're getting all that anchovy
0:10:45 > 0:10:47and garlic flavour straight in there.
0:10:51 > 0:10:53Let's bring that round.
0:10:53 > 0:10:56- You liking the look of this? - Liking the look of it.
0:10:59 > 0:11:02- That'll do. That'll do for now. - Oh, no, no, no.- That's enough.
0:11:02 > 0:11:05One more, one more. Just for good luck.
0:11:05 > 0:11:08- Right. And we've got these things. - I'm going to put this here.
0:11:08 > 0:11:09And these colour so much quicker
0:11:09 > 0:11:12cos you've got the almonds in there, yeah?
0:11:12 > 0:11:13- Yeah.- There you go.
0:11:17 > 0:11:20- A little bit of salmoriglio sauce. - Yeah?
0:11:20 > 0:11:23And a little bit on the side for dipping the croquetas in.
0:11:24 > 0:11:26Like that.
0:11:26 > 0:11:28That, like that.
0:11:28 > 0:11:30And you know I told you to make five,
0:11:30 > 0:11:33- I'm probably just going to put three on.- See? I knew that was coming.
0:11:33 > 0:11:35- And there we have it. - What about my garlic chips?
0:11:35 > 0:11:38- Don't you want them either? - Oh, yeah. Pardon me, pardon me.
0:11:38 > 0:11:39Phew, that was close.
0:11:39 > 0:11:42- And there we have it, round two. - What is it again?
0:11:42 > 0:11:45It's our lamb leg with salmoriglio sauce and almond croquetas.
0:11:45 > 0:11:46He's pretty good.
0:11:51 > 0:11:54It looks lovely. You can take that over there.
0:11:54 > 0:11:57Meanwhile, I'll just finish off this piece of meat over here.
0:11:57 > 0:11:59- Lovely.- Thank you very much. The smells are...
0:11:59 > 0:12:02- I tell you what, it looks great, doesn't it, that?- Yeah.
0:12:02 > 0:12:03- It smells incredible. - Look, it's lovely.
0:12:03 > 0:12:05I would say, could you do it with anything else,
0:12:05 > 0:12:08but you wouldn't want anything else for that, would you, really?
0:12:08 > 0:12:11- Nice and simple. - Roll VT, I might be some time.- Yeah!
0:12:11 > 0:12:12Tell us what you think.
0:12:12 > 0:12:14But would you leave it to rest before you carved it.
0:12:14 > 0:12:17- Would you say that's the best thing? - Yeah. Roast it,
0:12:17 > 0:12:18leave it to rest for about 20 minutes,
0:12:18 > 0:12:21and then what's nice, what we did here, we flashed it back in the oven
0:12:21 > 0:12:23- to bring that heat back into it. - Yeah. And then carve it.
0:12:23 > 0:12:27That is sensational. The crust, and that sauce is beautiful.
0:12:32 > 0:12:34A sensational dish from Nic there,
0:12:34 > 0:12:37and what a great way to transform your Sunday lunch.
0:12:37 > 0:12:40Now, coming up, Stephen K Amos enjoys semolina and honey cake.
0:12:40 > 0:12:41But, first, it's over to Rick Stein,
0:12:41 > 0:12:43who's joining the French Foreign Legion.
0:12:48 > 0:12:52I'm over halfway now on my journey from Bordeaux on the Atlantic,
0:12:52 > 0:12:55all the way to Marseille on the Mediterranean.
0:12:55 > 0:12:58Home for the last four weeks has been my plodding old barge,
0:12:58 > 0:13:01which I have to say I'm getting quite fond of.
0:13:01 > 0:13:05Castelnaudary is the home of France's most popular
0:13:05 > 0:13:09and cherished precooked meal, the cassoulet.
0:13:09 > 0:13:11So, in a little house by the side of the canal,
0:13:11 > 0:13:14and with great trepidation, I cooked my own version,
0:13:14 > 0:13:17and very pleased with it I was too.
0:13:17 > 0:13:20Practically every restaurant here has its own recipe,
0:13:20 > 0:13:22but Castelnaudary is famous
0:13:22 > 0:13:25for another legendary French institution,
0:13:25 > 0:13:27the Legion des Etrangre,
0:13:27 > 0:13:29or the French Foreign Legion.
0:13:29 > 0:13:33THEY SING A MARCHING SONG
0:13:38 > 0:13:41Napoleon said that an army marches on its stomach,
0:13:41 > 0:13:44and I was quite interested in the French Foreign Legion's food,
0:13:44 > 0:13:47because there are so many nationalities involved
0:13:47 > 0:13:50that mealtimes for the chefs must be a nightmare.
0:13:50 > 0:13:52But they cook simple French dishes.
0:13:52 > 0:13:54In the officers' mess,
0:13:54 > 0:13:56they're making haricots vert wrapped in bacon.
0:13:56 > 0:14:00Then a salad of gesiers, which are a confit of duck gizzards.
0:14:00 > 0:14:02That doesn't sound very nice, but they're lovely.
0:14:02 > 0:14:05Then, in the legionnaires' canteen, it was pasta with duck.
0:14:05 > 0:14:06Well, as you can imagine,
0:14:06 > 0:14:10it was extremely difficult to get in here - lots of red tape.
0:14:10 > 0:14:14I'm so glad we got here because I just really like the food.
0:14:14 > 0:14:17I'm very hungry, as it happens, and I could eat this.
0:14:17 > 0:14:20They've got a tomato salad with Provencal herbs,
0:14:20 > 0:14:24they've got duck confit and macaroni and a nice mushroom sauce,
0:14:24 > 0:14:26and some little amounts of Coca-Cola,
0:14:26 > 0:14:28cos it's the army, you see?
0:14:28 > 0:14:31But just look around. I mean, it's just sensational.
0:14:31 > 0:14:33Like, these pictures here, they just sort of...
0:14:33 > 0:14:37They're so evocative, and I'm sure it's all part of belonging.
0:14:37 > 0:14:41You know, I'm just so enthusiastic about the French Foreign Legion.
0:14:41 > 0:14:45Ever since I was a boy at prep school, reading Beau Geste,
0:14:45 > 0:14:46I've still got that enthusiasm.
0:14:46 > 0:14:49And I'm here - I can't believe it!
0:14:49 > 0:14:52THEY SING A MARCHING SONG
0:14:58 > 0:15:02I've just stood in front of that column marching towards us
0:15:02 > 0:15:06singing so slowly and marching so slowly.
0:15:06 > 0:15:09I mean, the whole thing is about this sense of esprit,
0:15:09 > 0:15:12but this one was incredibly moving and it's odd, really,
0:15:12 > 0:15:14because it's so sort of mournful.
0:15:14 > 0:15:19It's like a sort of troop of monks singing some dark Jesuit song.
0:15:19 > 0:15:23But there's something also incredibly menacing about it
0:15:23 > 0:15:25and you can't sort of explain it,
0:15:25 > 0:15:28but you can feel the way that it bonds men together.
0:15:30 > 0:15:32These men have joined for all sorts of reasons.
0:15:32 > 0:15:35They've left their families and friends,
0:15:35 > 0:15:37like Chief Sgt Andy Robeson.
0:15:37 > 0:15:39I joined for adventure.
0:15:39 > 0:15:43Nearly 18 summers ago, I took the ferry.
0:15:43 > 0:15:48I already spoke French at the time and I decided, yes, let's have a go.
0:15:48 > 0:15:50I fancied a working holiday in the South of France
0:15:50 > 0:15:54and this was one of the easiest ways to go about it.
0:15:54 > 0:15:55- That's the truth.- But what about...
0:15:55 > 0:15:58- What did your parents think, though? - I didn't tell them at the time.
0:15:58 > 0:16:01The only guy who knew was my best friend, a guy called Tony.
0:16:01 > 0:16:05I hope he's out there and I hope that he sees this.
0:16:05 > 0:16:06Erm...
0:16:08 > 0:16:10It was one of those things
0:16:10 > 0:16:12that I just had to do.
0:16:13 > 0:16:15My family found out about it later.
0:16:15 > 0:16:17Tony decided to leave
0:16:17 > 0:16:21and he eventually let the cat out of the bag.
0:16:21 > 0:16:24My parents began to worry where I'd got to, why it was
0:16:24 > 0:16:28I'd disappeared from the face of the planet, so he let them know.
0:16:28 > 0:16:29And my dad wrote to me.
0:16:29 > 0:16:31I was in Chad at the time.
0:16:31 > 0:16:34He wrote me a letter addressed to Legionnaire Robeson,
0:16:34 > 0:16:36French Foreign Legion, South of France
0:16:36 > 0:16:39and it reached me in Chad in Africa.
0:16:39 > 0:16:43And he explained that it was no big deal, they knew what I was up to
0:16:43 > 0:16:46and they wished me the best of luck and I never looked back.
0:16:46 > 0:16:48That's the way it's always been.
0:16:48 > 0:16:52Well, this is a lamb tagine in memory of that fantastic day
0:16:52 > 0:16:54at Castelnaudary and the French Foreign Legion.
0:16:54 > 0:16:58There's 139 different nationalities in the French Foreign Legion.
0:16:58 > 0:17:00It's amazing.
0:17:00 > 0:17:03But actually it's the North African association that interests me most.
0:17:03 > 0:17:07Funnily enough, I was talking to the chef at the Foreign Legion,
0:17:07 > 0:17:09a guy called Big Mac, would you believe?
0:17:09 > 0:17:11He's actually Burmese. We couldn't film him.
0:17:11 > 0:17:14He didn't want to be filmed because his family is still in Burma.
0:17:14 > 0:17:16I didn't ask any more questions than that, but I asked him
0:17:16 > 0:17:19whether they cook couscous in tagines
0:17:19 > 0:17:21and he said, "Yeah, quite often.
0:17:21 > 0:17:23"Lamb, fish, vegetarian, you name it."
0:17:23 > 0:17:26But it's really the lamb one that I go for most, I think,
0:17:26 > 0:17:29because that's the sort of thing one associates with Morocco
0:17:29 > 0:17:31and Algeria and that sort of thing.
0:17:31 > 0:17:34So, this is lamb shank and you can get your butcher
0:17:34 > 0:17:37to cut it into manageable sized pieces for you.
0:17:37 > 0:17:41I'm browning them using olive oil which gives them a lovely colour.
0:17:41 > 0:17:44It's always important to do this to any meat used in a stew
0:17:44 > 0:17:46and, after all, a tagine is just a stew.
0:17:46 > 0:17:50The point is that caramelising the exterior of the meat
0:17:50 > 0:17:54vastly improves the flavour and the colour of the finished dish.
0:17:54 > 0:17:57Into the same pan, I'm frying off a paste I made earlier
0:17:57 > 0:18:03of garlic, ginger, shallots, red chillies, white peppercorns,
0:18:03 > 0:18:05coriander stalks and salt.
0:18:05 > 0:18:08Next, two teaspoons of ras el hanout -
0:18:08 > 0:18:13that's a pungent mix of spices used all over North Africa.
0:18:13 > 0:18:18Then add chunky pieces of carrot, onions and a little more olive oil
0:18:18 > 0:18:19and coat everything with the paste.
0:18:19 > 0:18:23And then in with some more potatoes, both ordinary and sweet...
0:18:26 > 0:18:32..three to four sliced tomatoes and a handful of dried apricots.
0:18:32 > 0:18:36To accentuate the sweetness, a good tablespoon of honey,
0:18:36 > 0:18:39typical of so many North African recipes.
0:18:39 > 0:18:43Finally, back in with the meat and a pint or so of stock.
0:18:43 > 0:18:44Chicken will be fine.
0:18:46 > 0:18:51I actually sent somebody out to get me a tagine, er...
0:18:51 > 0:18:53As you can see, you couldn't fit
0:18:53 > 0:18:55more than about one hungry person's portion in there.
0:18:55 > 0:18:57It's a bit like sort of Spinal Tap.
0:18:57 > 0:19:00You know, the film where they had this sort of backdrop of Stonehenge
0:19:00 > 0:19:03but somebody had got the measurements wrong
0:19:03 > 0:19:05and it was like 17 inches rather than 17 feet?
0:19:05 > 0:19:08That's a proper piece of equipment,
0:19:08 > 0:19:09but this will do just as well.
0:19:10 > 0:19:13Three to four bay leaves and a little salt
0:19:13 > 0:19:15and we're going to let that cook away gently
0:19:15 > 0:19:17until you're ready for it.
0:19:17 > 0:19:19Now, this is traditionally eaten with couscous,
0:19:19 > 0:19:23which is coarsely ground durum wheat or semolina.
0:19:23 > 0:19:26Semolina means semi-milled.
0:19:26 > 0:19:28It's the same stuff that's used to make pasta.
0:19:28 > 0:19:31You just add boiling water and when it's all soaked up,
0:19:31 > 0:19:35coat it in a little melted butter and a splash of olive oil,
0:19:35 > 0:19:38so that it doesn't clump up, and that's ready to go.
0:19:38 > 0:19:41I think Big Mac and the rest of those tough Legionnaires
0:19:41 > 0:19:44would enjoy my version of the tagine,
0:19:44 > 0:19:47and it'll certainly always remind me of my day with them.
0:19:50 > 0:19:53Virtually anything can be cooked in a tagine,
0:19:53 > 0:19:56but it seems as though this sweet and savoury combination
0:19:56 > 0:19:59has particularly captured the European imagination,
0:19:59 > 0:20:01largely thanks to Arab tradesmen
0:20:01 > 0:20:04who brought it to Europe in medieval times.
0:20:10 > 0:20:12Going back to the barge, our skipper, Lee,
0:20:12 > 0:20:14has spent nearly 30 years living in France
0:20:14 > 0:20:18and he's utterly amazed by the rise of TV chefs.
0:20:18 > 0:20:20A couple of journalists came to visit me all the way
0:20:20 > 0:20:24from Australia, which totally bemused our esteemed Capitaine.
0:20:25 > 0:20:28We don't have TV chefs in France
0:20:28 > 0:20:30apart from people that give you recipes on the telly.
0:20:30 > 0:20:33They stand up there like Fanny Cradock used to
0:20:33 > 0:20:34when I was a kid in England.
0:20:36 > 0:20:39But they've never done anything else apart from stand behind the counter
0:20:39 > 0:20:42with things they've prepared earlier, so I'm not quite sure...
0:20:42 > 0:20:44The revolution - I've been here 27 years -
0:20:44 > 0:20:47I don't know what the revolution in TV cheffing is all about,
0:20:47 > 0:20:49but it's probably to do with...
0:20:49 > 0:20:51When I go to England, I see in the supermarkets all these
0:20:51 > 0:20:55lovely instant TV dinners and all that sort of stuff.
0:20:55 > 0:21:00I think English people would far rather vicariously live cooking
0:21:00 > 0:21:04through someone of the TV chef ilk cooking it for them
0:21:04 > 0:21:06and they could watch it, then they go to the supermarket
0:21:06 > 0:21:08and buy it with his name on, perhaps.
0:21:08 > 0:21:10I'll be happy to go and test some of Rick's TV dinners
0:21:10 > 0:21:12when he brings out his own range.
0:21:13 > 0:21:16Well, I haven't brought out any TV dinners yet and I'd like to go
0:21:16 > 0:21:20on record by saying there's not enough money to entice me to do it!
0:21:20 > 0:21:23- PHONE RINGS - Hello?- Hello.
0:21:23 > 0:21:25- How much?- £20,000? - That'll do nicely.
0:21:30 > 0:21:32As always, wonderful stuff from Rick.
0:21:32 > 0:21:35Tagines aren't the only great dish to come from that part of the world.
0:21:35 > 0:21:37There are also some delicious sweet things you can try.
0:21:37 > 0:21:39I'm going to show you a great dish that I've come across,
0:21:39 > 0:21:42which is a honey and semolina cake. Very, very simple.
0:21:42 > 0:21:44It's got no eggs in it. It's quite a dense cake,
0:21:44 > 0:21:48but it tastes wonderful when you soak it in this liquor at the end.
0:21:48 > 0:21:49So, first thing, we've got
0:21:49 > 0:21:51some sugar, flour, obviously, we've got some orange zest -
0:21:51 > 0:21:54that will become important when you do the syrup -
0:21:54 > 0:21:56some semolina, a little bit of baking powder,
0:21:56 > 0:21:57some almonds, butter and milk.
0:21:57 > 0:22:00Mix the whole thing together and then we're going to top it with
0:22:00 > 0:22:03a syrup made out of water, a little bit of honey, and this stuff...
0:22:04 > 0:22:07..orange blossom water. What does that remind you of?
0:22:07 > 0:22:08It used to be potpourri.
0:22:08 > 0:22:11You know, actually, I've got to say, this funny-smelling thing
0:22:11 > 0:22:15and semolina - the last time I ever heard the word semolina was 1986.
0:22:15 > 0:22:17- Thanks! Thanks, Stephen. - I'm just intrigued
0:22:17 > 0:22:19- that you're going to make a cake. - I'm bigging up this dish.
0:22:19 > 0:22:21But anyway, we'll just throw it all in...
0:22:21 > 0:22:24But your childhood, spent travelling around London
0:22:24 > 0:22:26- in various different places.- Yes.
0:22:26 > 0:22:29Your parents were thought to be sort of property developers,
0:22:29 > 0:22:31but you thought otherwise as kids, didn't you?
0:22:31 > 0:22:34Yeah, we thought we were in the witness protection programme.
0:22:34 > 0:22:38It's true, cos they used to buy and sell houses and I had loads of
0:22:38 > 0:22:41different primary schools, loads of different mates and, erm...
0:22:41 > 0:22:44But it was quite fun though, because I come from quite a big family,
0:22:44 > 0:22:47and there's about, ooh... There's seven... About? I should know!
0:22:47 > 0:22:49About? Six and a half?
0:22:49 > 0:22:52There are seven children in total and I'm joint third,
0:22:52 > 0:22:55- because I'm a twin. I've got a twin sister.- But, I mean, was that...?
0:22:55 > 0:22:57I mean, your childhood, was it a fight when you were growing up?
0:22:57 > 0:22:59Was that why you went into comedy,
0:22:59 > 0:23:03to try and be the best and the loudest person in the family?
0:23:03 > 0:23:06Well, you had to be kind of noticed somehow and, you know,
0:23:06 > 0:23:09it was quite easy to get lost within such a big family,
0:23:09 > 0:23:12that I used to do kind of really silly things like, you know,
0:23:12 > 0:23:15whirling, twirling on the spot, seeing how fast I could go.
0:23:15 > 0:23:18Jumping off the stairs one step at a time,
0:23:18 > 0:23:19seeing how far I could get.
0:23:19 > 0:23:21Erm, I won the last one,
0:23:21 > 0:23:23cos I pushed my brother off the top of the stairs,
0:23:23 > 0:23:26which led to other games - who could cry the loudest,
0:23:26 > 0:23:28- who could hide from Mum the longest.- Yeah.
0:23:28 > 0:23:30My sister won in '87, cos we've not seen her since.
0:23:33 > 0:23:34We used to have a game.
0:23:34 > 0:23:37We used to have a fishing rod and they attach it to something
0:23:37 > 0:23:40at the top of the stairs and it would slowly come down the stairs,
0:23:40 > 0:23:43bounce down, like a cuddly toy, and you'd have to guess what it was.
0:23:43 > 0:23:46Until my sister decided to put my mother's Parker chair and pushed it
0:23:46 > 0:23:49to the top of the stairs and it went straight through the front door.
0:23:49 > 0:23:51I was really impressed with that one. I guessed what it was though.
0:23:51 > 0:23:54You don't want to try that one at home. But, anyway, right...
0:23:54 > 0:23:55I can't top that story. Can't top it at all.
0:23:55 > 0:23:57We weren't allowed to go upstairs.
0:23:57 > 0:24:00- You weren't allowed?- Yeah, that's how strict my parents were.
0:24:00 > 0:24:03But, I mean, talking of comedy... Cos it wasn't until, what,
0:24:03 > 0:24:052001, when you were at the Edinburgh festival?
0:24:05 > 0:24:07It seems most of the comedians we know about now,
0:24:07 > 0:24:09the Edinburgh festival is a key thing.
0:24:09 > 0:24:12- It's still a key thing for you, isn't it?- It's a very key thing.
0:24:12 > 0:24:15This is probably my 11th year going up to Edinburgh.
0:24:15 > 0:24:18Because you get a chance to kind of experiment and do, like,
0:24:18 > 0:24:20more than a 20-minute set
0:24:20 > 0:24:23that you'd normally do in a regular club. You do an hour's show.
0:24:23 > 0:24:26And it's a level playing field, cos people come and see you
0:24:26 > 0:24:31or they don't, your posters are everywhere, and I just have a laugh.
0:24:31 > 0:24:33I love the Scottish people, cos the Scottish people,
0:24:33 > 0:24:34they say it like it is.
0:24:34 > 0:24:37They don't mess about. I was in a fish and chip shop in Edinburgh...
0:24:37 > 0:24:39- Surprise, surprise!- Eating up there
0:24:39 > 0:24:40is a very, very difficult thing to do
0:24:40 > 0:24:43because you're there working every single night.
0:24:43 > 0:24:44You don't get time to cook anything.
0:24:44 > 0:24:46So I went into a fast food shop. Fish and chips.
0:24:46 > 0:24:49I said to the woman, "Excuse me, love. Is that cod or haddock?"
0:24:49 > 0:24:51She went, "Fish."
0:24:51 > 0:24:53You can't really fight with that, can you?
0:24:53 > 0:24:55- Can't really fight with that one, can you, really?- No.
0:24:55 > 0:24:57I would say predominantly up north -
0:24:57 > 0:24:59being a Yorkshireman, I like my fish and chips -
0:24:59 > 0:25:02if fish has got skin on, it's haddock.
0:25:02 > 0:25:03And if you ask for fish and chips up north,
0:25:03 > 0:25:06it's predominantly haddock, whereas down south, it's cod.
0:25:06 > 0:25:08- Right.- There you go. That's the difference.
0:25:08 > 0:25:11- So do I...?- I'll give you a recipe, you'll cook it yourself.
0:25:11 > 0:25:12When it's battered, you can't tell.
0:25:12 > 0:25:14You can. Flip it over to see the skin on it.
0:25:14 > 0:25:16And if it's got a line running down the centre of the skin,
0:25:16 > 0:25:19- then it's haddock.- Ah!
0:25:19 > 0:25:21- There you go.- I'm going to do that next time.
0:25:21 > 0:25:23And also, you can get deep-fried Mars Bars up north.
0:25:23 > 0:25:25- You can get a lot of things. - What's all that about?
0:25:25 > 0:25:28- I don't know what that's all about. - Are we at war?
0:25:28 > 0:25:31Yeah, I don't know. Look at this. This is our new tin.
0:25:31 > 0:25:33It's a new year, and we've got a new tin.
0:25:33 > 0:25:36Unfortunately, we haven't got a new spatula,
0:25:36 > 0:25:37cos this thing is useless.
0:25:37 > 0:25:39LAUGHTER
0:25:39 > 0:25:42- This is...- You just don't know your own strength, James.
0:25:42 > 0:25:43No, this is the department
0:25:43 > 0:25:47that we've got looking for new and innovative items.
0:25:48 > 0:25:52Look. This is just brilliant, innit? We get a new tin... Look at that.
0:25:52 > 0:25:54You've just taken me back to my childhood as well,
0:25:54 > 0:25:56cos I'm looking at that bowl and something inside me
0:25:56 > 0:25:59wants to put my finger round it and lick it.
0:25:59 > 0:26:01- Is it nice?- Ooh, you'll be sorry. - Yeah, it is.
0:26:01 > 0:26:03There's no eggs in it, so you'll be fine.
0:26:03 > 0:26:06And what we do is just literally spoon that over the top of there.
0:26:06 > 0:26:08But, I mean, talking about Edinburgh,
0:26:08 > 0:26:12but you've gone quite a lot to the other side of the globe. Melbourne.
0:26:12 > 0:26:15Yes. Melbourne, Australia. I go to Australia quite a bit.
0:26:15 > 0:26:17Melbourne Comedy Festival is quite a big one on the calendar.
0:26:17 > 0:26:19It's every, kind of, March
0:26:19 > 0:26:21and thankfully the audiences kind of get me,
0:26:21 > 0:26:26so when I did... When I released my DVD at the end of, er...
0:26:27 > 0:26:31- ..November last year, we filmed it in Sydney, in Australia.- Right.
0:26:31 > 0:26:33It's quite nice. Very exciting.
0:26:33 > 0:26:35What is it about the Aussies and British comedy, then?
0:26:35 > 0:26:37Or do you have to adapt it to their comedy or not?
0:26:37 > 0:26:40Do you know what? People always say to me, "Oh, aren't they different?"
0:26:40 > 0:26:43But the point is they speak English.
0:26:43 > 0:26:45- It's our language that we lent them.- Well, kind of.
0:26:45 > 0:26:48Well, they kind of messed it up a little bit, but essentially we speak
0:26:48 > 0:26:51the same language and once you can do that, then you're halfway there.
0:26:51 > 0:26:54And the Aussies, like the Scots, they like to laugh at themselves.
0:26:54 > 0:26:56- AUSTRALIAN ACCENT:- They don't take things too seriously.
0:26:56 > 0:26:59- You can laugh at them right in their faces.- Sounds good to me.
0:26:59 > 0:27:01And sometimes, they don't even get it!
0:27:01 > 0:27:04Right, this goes in the oven. 350 degrees Fahrenheit.
0:27:04 > 0:27:05That's about 170 degrees Centigrade.
0:27:05 > 0:27:07It wants to go in for about 30-40 minutes
0:27:07 > 0:27:09and we end up with what we've got here.
0:27:09 > 0:27:12Now, before you actually serve that, what you need to do is soak it,
0:27:12 > 0:27:16and we're going to soak it in a syrup of water, some honey...
0:27:16 > 0:27:19LOUD BUBBLING That's quite a hot pan, actually.
0:27:21 > 0:27:23In fact, I've probably got no water left at this rate.
0:27:26 > 0:27:29In a hot pan, and then some of this orange blossom water.
0:27:29 > 0:27:32But a small amount. Whoa! That's it.
0:27:32 > 0:27:36- No more than that. There you go. - Is that...? Is it alcoholic?
0:27:36 > 0:27:38No. It's just really, really strong.
0:27:38 > 0:27:40- Oh.- My granny used to put it on...
0:27:40 > 0:27:43You know the toilet roll cover with the Barbie doll on the top?
0:27:43 > 0:27:44- No.- You didn't have one of those?!- No.
0:27:44 > 0:27:47The old knitted toilet roll cover, to keep it warm?
0:27:47 > 0:27:50- No.- My granny thought of everything. She's thought of everything.
0:27:50 > 0:27:53But anyway, you've got a tour coming up. Tell us about your tour.
0:27:53 > 0:27:54I have got a massive tour coming up.
0:27:54 > 0:27:56I'm going to go all over the country.
0:27:56 > 0:28:00- 60-odd dates, innit, this thing? - 75.- 75?!- We're doing 75 dates.
0:28:00 > 0:28:03We started some of it early, towards the end of last year,
0:28:03 > 0:28:04and we're finishing the rest off
0:28:04 > 0:28:07and we end up at the Hammersmith Apollo in February
0:28:07 > 0:28:09and hopefully we'll do another DVD then.
0:28:09 > 0:28:12- Exciting.- Another DVD. Cos they're hugely popular at Christmas time,
0:28:12 > 0:28:14- aren't they, these DVDs? - Well, do you know,
0:28:14 > 0:28:16I think because of all the kind of horrible things, negativities
0:28:16 > 0:28:19happening around the world, people do generally want a bit of release.
0:28:19 > 0:28:22And what better way to find some release than through laughter?
0:28:22 > 0:28:26So what's your tour all about then? What's the theme of it?
0:28:26 > 0:28:29- It's called The Feel-Good Factor. - Right.- Yeah?
0:28:29 > 0:28:32And basically I want people to leave all of their problems at the door,
0:28:32 > 0:28:35to know that they can come and see my gig
0:28:35 > 0:28:37and laugh solidly for two hours.
0:28:37 > 0:28:41I've got no rhyme, no reason, no axe to grind, no secret agenda.
0:28:41 > 0:28:44It's just laughs. And we all like a laugh, don't we?
0:28:44 > 0:28:45We do like a laugh, absolutely.
0:28:45 > 0:28:48We might get one when you taste this, but dive into there.
0:28:48 > 0:28:50With a bit of cream over the top.
0:28:50 > 0:28:53- Just a little bit of cream. - That's lovely.
0:28:53 > 0:28:54Tell me what you think of this.
0:28:54 > 0:28:56- It's semolina.- Semolina, right.
0:28:56 > 0:29:00I know you've probably had semolina, like you said, ages ago.
0:29:00 > 0:29:03- But not in cake form.- Taste it in the cake. I think it's all right.
0:29:03 > 0:29:06- With that syrup. - It looks stunning. Come on.
0:29:06 > 0:29:08Some here?
0:29:08 > 0:29:10- Sounds good. - That's really good.
0:29:15 > 0:29:17There were certainly no jokes there from Stephen
0:29:17 > 0:29:18when it came to that cake.
0:29:18 > 0:29:20Now, we've still got plenty more to come
0:29:20 > 0:29:22on today's Saturday Kitchen Best Bites
0:29:22 > 0:29:24and now it's over to Catherine Fulvio,
0:29:24 > 0:29:27who's serving up an Irish and Sicilian fusion.
0:29:27 > 0:29:30- Welcome back. - Oh, thank you very much.
0:29:30 > 0:29:32Welcome back, exactly. So, what are you going to do for us?
0:29:32 > 0:29:34- What are you going to make? - So, we're doing a kind of
0:29:34 > 0:29:35- Sicilian-Irish dish.- OK.
0:29:35 > 0:29:38And we're going to roast off some pork with the lovely flavours
0:29:38 > 0:29:41of Sicily here and you're going to make some arancina for me.
0:29:41 > 0:29:44- They're those little rice balls. - Arancina?- Arancina.- OK.
0:29:44 > 0:29:46- Cos they're like oranges. - They're like oranges.
0:29:46 > 0:29:47That's how they get the title.
0:29:47 > 0:29:50The flavour comes from a little bit of saffron rice, then, does it?
0:29:50 > 0:29:52That's right. So you're just wetting the saffron there
0:29:52 > 0:29:56- and you're going to pop it in the saucepan with the arborio rice.- OK.
0:29:56 > 0:29:58And a bit more water goes in.
0:29:58 > 0:30:01And the rice then needs to be cooked through and then cooled
0:30:01 > 0:30:04- so that we can shape it. - OK, that's that one.
0:30:04 > 0:30:07- So we leave that and then it just cooks gently now in there.- Yeah.
0:30:07 > 0:30:11- And then these are, like, sort of deep-fried?- They are. They are.
0:30:11 > 0:30:13And you know what, James? They're actually street food in Sicily.
0:30:13 > 0:30:16- Street food?- Yeah. So, like, I'm kind of taking a little twist.
0:30:16 > 0:30:19- I think the Sicilians might kill me for this one.- Right.
0:30:19 > 0:30:22- But I'm actually serving it as part of the main course.- OK.
0:30:22 > 0:30:24And normally in Sicily -
0:30:24 > 0:30:26we're just putting a little bit of mozzarella in them today -
0:30:26 > 0:30:30but normally in Sicily you would have a little bit of ragout
0:30:30 > 0:30:34with some peas inside or you would have some ham and mozzarella.
0:30:34 > 0:30:37- OK.- So, you're putting a bit of grated Parmesan in there.
0:30:37 > 0:30:43People are watching this going, "Why Italy for an Irish lady? Why?"
0:30:43 > 0:30:45Well, actually, my husband is from Palermo.
0:30:45 > 0:30:48- That's a good enough reason, then, isn't it, really?- Yeah.
0:30:48 > 0:30:51And everybody says, "Oh, where did you meet? Was it really romantic?
0:30:51 > 0:30:54"Were you in Venice on a gondola?"
0:30:54 > 0:30:55And then I have to tell the awful truth -
0:30:55 > 0:30:58we were in a pub in Dublin when we met.
0:30:58 > 0:31:00But we go to Sicily a huge amount,
0:31:00 > 0:31:02obviously all my husband's relatives are there,
0:31:02 > 0:31:06and it's lovely. It's lovely to have the mix of Ireland with Sicily
0:31:06 > 0:31:08because we've got such great ingredients in Ireland
0:31:08 > 0:31:11and a lot of ingredients that you would use in Sicilian cooking
0:31:11 > 0:31:13grow very, very well in Ireland anyway.
0:31:13 > 0:31:15Now, Ian mentioned Dublin there.
0:31:15 > 0:31:17- You've been there a few times before.- Oh, yeah.
0:31:17 > 0:31:20So, I mean, fantastic, fantastic part of the world.
0:31:20 > 0:31:22- Great ingredients, that's the key to Ireland, I think.- Yes, it is.
0:31:22 > 0:31:24- Wonderful ingredients.- Yeah.
0:31:24 > 0:31:26We said, and I think I've said this to you before,
0:31:26 > 0:31:27it's all about the grass.
0:31:27 > 0:31:29You know, the animals are outside all the time.
0:31:29 > 0:31:32For us, we get rain fairly frequently,
0:31:32 > 0:31:36with a bit of mix of sunshine, and it just results in a really,
0:31:36 > 0:31:38really nice atmosphere for food production.
0:31:38 > 0:31:41I'm making these little saffron... I think I'm doing it right.
0:31:41 > 0:31:43- You've got mozzarella in the middle. - Yeah.
0:31:43 > 0:31:46I find if you get a bit of egg white on your hand
0:31:46 > 0:31:48and then put a little bit of the rice through a measuring spoon,
0:31:48 > 0:31:51then make a dip, get the mozzarella and then put another ladle on top.
0:31:51 > 0:31:53But you probably already...
0:31:53 > 0:31:54I haven't got a clue what you just said.
0:31:54 > 0:31:56- It's Irish...- Did you follow that? - Not at all.
0:31:56 > 0:31:58I haven't got an absolute clue...
0:31:58 > 0:32:02You told me to speak slowly. You told me to speak slowly.
0:32:02 > 0:32:05- Egg white in my hand?- Yeah, egg white your hand. Yeah, it does help.
0:32:05 > 0:32:07- Egg white in my hand, right.- Yeah.
0:32:07 > 0:32:11A spoon... Oh, you've already taken that out, OK, so make a dip.
0:32:11 > 0:32:13Right, I'll show you.
0:32:13 > 0:32:16And then I'll get the meat on. Now, here we go.
0:32:16 > 0:32:19OK, so you get your rice on, in your hand like this, OK?
0:32:19 > 0:32:21Right, you make a little well like this.
0:32:21 > 0:32:24You get a bit... Oh, you have some mozzarella there like that, you see?
0:32:24 > 0:32:27And then another little bit of this on top
0:32:27 > 0:32:32and it can slide off and it just sits on top like that.
0:32:32 > 0:32:34Force it together, like so.
0:32:34 > 0:32:37And then... Yeah, you did it.
0:32:37 > 0:32:39- Is that all right? - I'll let you have that one.
0:32:39 > 0:32:42Too much washing-up, Catherine, you see. That's the thing.
0:32:42 > 0:32:45- Anyway...- So, I'm just coating the pork in all these lovely flavours.
0:32:45 > 0:32:48I have orange zest, I have chilli,
0:32:48 > 0:32:51I have garlic and I have flat leaf parsley.
0:32:51 > 0:32:54It's so typical in Sicily to have orange with pork
0:32:54 > 0:32:58because, of course, pork as I said to you is a New Year dish
0:32:58 > 0:33:00but oranges are in season at that time as well.
0:33:00 > 0:33:05- So, flour first, then egg white. - Yes.- And then the breadcrumbs.- Yeah.
0:33:05 > 0:33:06And then fry them.
0:33:06 > 0:33:09- Meanwhile, you've just chopped a little bit of chilli.- I know!
0:33:09 > 0:33:11- It's what you call delegation, James.- Is that what it is?
0:33:11 > 0:33:13Yeah, that's what it is.
0:33:13 > 0:33:16Now, let's just clean up a little bit
0:33:16 > 0:33:18- and then I'm going to make a little salsa as well.- Yeah.
0:33:18 > 0:33:22So, tell us about the New Year, then, for you and Ireland.
0:33:22 > 0:33:26- This year...- Anything new to look forward to next year?
0:33:26 > 0:33:28Er, yes, yeah, well, we're expanding our cookery school,
0:33:28 > 0:33:29so that's going to be great fun.
0:33:29 > 0:33:31We're bringing on a lot more classes.
0:33:31 > 0:33:33I'm working on the next cookbook,
0:33:33 > 0:33:35which is fantastic.
0:33:35 > 0:33:38It hardly seems like the last cookbook was just done
0:33:38 > 0:33:40- when you start the next one. - Your cook school,
0:33:40 > 0:33:41is it residential as well or what?
0:33:41 > 0:33:44Yes, people will come over and they'll stay with us.
0:33:44 > 0:33:47So, it's all a hands-on experience.
0:33:47 > 0:33:50- Right.- So it gives people a good chance to really...
0:33:50 > 0:33:51..really learn,
0:33:51 > 0:33:54because I think when you're actually doing things yourself
0:33:54 > 0:33:56- that's how you learn most, isn't it?- Yeah.
0:33:56 > 0:34:00Right, so we've got a little bit of the chard in there.
0:34:00 > 0:34:01You want some salt?
0:34:01 > 0:34:03- Thank you.- Pepper?- Yes, please.
0:34:03 > 0:34:06Now, you're making a little salsa there, so what's in the salsa?
0:34:06 > 0:34:11I'm going to put dates in there and I'm going to put some orange juice,
0:34:11 > 0:34:14some lovely extra virgin olive oil...
0:34:14 > 0:34:16flat leaf parsley and pomegranate.
0:34:16 > 0:34:21Right, there's your little "street food" that we've got there.
0:34:21 > 0:34:23I'm assuming they're all right, are they?
0:34:23 > 0:34:24- Yeah.- Is that all right?- Yeah.
0:34:24 > 0:34:28Right, you want this just not frying, just literally...
0:34:28 > 0:34:29- Yeah, just wilt it down, please.- OK.
0:34:33 > 0:34:35- Like that as well.- So, with the dates, instead of dates, of course,
0:34:35 > 0:34:38you could use figs - would be really nice in this.
0:34:38 > 0:34:39There's our orange juice gone in.
0:34:39 > 0:34:41Get a little bit of flat leaf parsley in.
0:34:41 > 0:34:43Little bit of salt and pepper.
0:34:43 > 0:34:47So you don't always have to have a hot sauce with, erm...
0:34:47 > 0:34:51- With a pork dish or a meat dish.- Yeah.
0:34:51 > 0:34:54Something like a cold salsa can actually be really refreshing,
0:34:54 > 0:34:56especially when there's so many other flavours going on.
0:34:56 > 0:34:59Pomegranates - hardly Irish.
0:34:59 > 0:35:03Oh, well, now... You wouldn't know what I grow in my back garden.
0:35:03 > 0:35:05- I had figs this year. I was very impressed.- Yeah?- Yeah.
0:35:05 > 0:35:08- Pomegranates, though?- No, no.- No. - That's pushing it a lot.
0:35:10 > 0:35:11There you go.
0:35:11 > 0:35:14- Is that enough?- That's plenty, thank you, James.- OK.
0:35:14 > 0:35:16Lovely red colour on that now. Really, really nice.
0:35:16 > 0:35:19So, dates, orange juice, little bit of oil you want in there?
0:35:19 > 0:35:22- Yeah, extra virgin olive oil in there.- OK. There you go.
0:35:22 > 0:35:24- Just a touch.- That's lovely. Another little bit I think.
0:35:24 > 0:35:26- Bit more?- Yeah, yeah. There we go. - I'll bring the pork over
0:35:26 > 0:35:28- cos this is ready.- Perfect.
0:35:28 > 0:35:30How long's this had in the oven, then? What temperature?
0:35:30 > 0:35:33The pork is about 35, 40 minutes depending on the level of doneness
0:35:33 > 0:35:36- and the size of the pork, obviously. - Right.
0:35:36 > 0:35:39- There you go.- Thank you very much, James. We'll get our plate out.
0:35:39 > 0:35:41Are you happy with your arancina?
0:35:41 > 0:35:43Well, I think I've got it right. I'm not quite sure.
0:35:43 > 0:35:46I've never made them before but I'm pretty sure that's it, isn't it?
0:35:46 > 0:35:47Yeah, it is. Really, really nice.
0:35:47 > 0:35:50Let me get a knife out just to get the meat carved up.
0:35:50 > 0:35:52So the meat's been resting for a little while.
0:35:52 > 0:35:54What we're going to do, James, is...
0:35:54 > 0:35:58- We'll put three little bits there. - Three little bits.- Yeah.
0:35:58 > 0:36:01Kind of like there, there and there.
0:36:01 > 0:36:03And by the way, if you're making those arancini, you should really
0:36:03 > 0:36:07make a few of them because they're so nice as snacks the next day.
0:36:07 > 0:36:09Kids love them.
0:36:09 > 0:36:10Cos it's like finger food as well.
0:36:10 > 0:36:14- Kind of centre that maybe a little bit, kind of like that.- Sorry.
0:36:14 > 0:36:16- Where's the other one?- There.
0:36:17 > 0:36:19- That's it.- There!
0:36:22 > 0:36:24- And then we get our little... - Oh, one on each?- One on each.
0:36:24 > 0:36:27- Thank you very much, James. - OK.- That's lovely.
0:36:27 > 0:36:28One on each one.
0:36:28 > 0:36:31Very nice. And then we get our meat in between, like so.
0:36:34 > 0:36:35There we go.
0:36:36 > 0:36:38Our last bit of meat at the end.
0:36:38 > 0:36:40So is this a traditional dish or is this something...?
0:36:40 > 0:36:42No, this is my twist on it
0:36:42 > 0:36:45because normally you'd have your meat course and it really would just
0:36:45 > 0:36:50be the meat, so this is definitely a kind of a blend of everything.
0:36:50 > 0:36:53- Yeah. And then you've got the salsa over the top as well?- Salsa, yeah.
0:36:53 > 0:36:54And, you know,
0:36:54 > 0:36:57again, the salsa is kind of my version of all the ingredients
0:36:57 > 0:37:01that are very popular, like dried fruits are very popular
0:37:01 > 0:37:06to serve after your main course and after your fruit course.
0:37:06 > 0:37:09Looks very festive with those pomegranates on it.
0:37:09 > 0:37:11There we go, James.
0:37:11 > 0:37:13- I think we did all right.- Happy with that?- Very happy with it.
0:37:13 > 0:37:15So, tell us the name of the dish.
0:37:15 > 0:37:19This here is your roast pork with lovely Sicilian mini arancina
0:37:19 > 0:37:21and a gorgeous date and pomegranate salsa.
0:37:26 > 0:37:30Looks really good. See what it tastes like, then, shall we?
0:37:30 > 0:37:33- Three gentlemen over here. - Ooh, look at that.
0:37:33 > 0:37:36I'll pop that one in the middle and you get to dive into that one.
0:37:36 > 0:37:38There's three balls and there's five of us.
0:37:38 > 0:37:41Three balls, one each. One each.
0:37:41 > 0:37:44- Have a dive into that. - This is Irish fusion, is it?
0:37:44 > 0:37:47It's definitely Irish fusion. The chard is Irish and the garlic.
0:37:50 > 0:37:53But like you say, you can make those risottos easily in advance.
0:37:53 > 0:37:55- Great stuff over Christmas. - They're absolutely lovely.
0:37:55 > 0:37:57And you can put other flavours in there as well, you know.
0:37:57 > 0:38:00I was trying to stick with slightly traditional...
0:38:00 > 0:38:02Those little arancina are just so practical.
0:38:02 > 0:38:03He's not going to share.
0:38:03 > 0:38:05No, he's not going to share, he's straight in there.
0:38:05 > 0:38:07This is not a gentleman, look...
0:38:07 > 0:38:09- Any good? Any good?- Mm. Very good.
0:38:09 > 0:38:11Like cheese balls.
0:38:11 > 0:38:13LAUGHTER
0:38:18 > 0:38:19A great dish from Catherine there,
0:38:19 > 0:38:22which seemed to go down very well with the boys in the studio.
0:38:22 > 0:38:25Next up, Keith Floyd is taking a trip to the Orkney Islands.
0:38:32 > 0:38:35It's incredible that this journey has ended.
0:38:35 > 0:38:37This is the last programme!
0:38:37 > 0:38:42# Hallelujah! Hallelujah!
0:38:42 > 0:38:47# Hallelujah! Hallelujah! Hallelujah! #
0:38:47 > 0:38:49It's the last programme!
0:38:49 > 0:38:52And my ship, the HMS Gastronaut, rusted, rotten,
0:38:52 > 0:38:54abandoned by the BBC!
0:38:54 > 0:38:57No money left. Beached here on the Orkneys,
0:38:57 > 0:39:00where, over the next half hour, on this splendid island,
0:39:00 > 0:39:02I will end up well and truly in the soup.
0:39:04 > 0:39:07To begin, I thought I'd cook an Orcadian chunky fish soup -
0:39:07 > 0:39:11a simple affair made with fresh halibut, salmon, scallops and sole.
0:39:11 > 0:39:13But as the cooking process is so simple,
0:39:13 > 0:39:14a trip round these wonderful islands
0:39:14 > 0:39:18is essential to create an appetite and to give a sense of place.
0:39:18 > 0:39:21And here there are more standing stones and ancient monuments
0:39:21 > 0:39:24than in any other place of its size in Northern Europe.
0:39:24 > 0:39:28Here they came from unknown Stone Age peoples to the Picts,
0:39:28 > 0:39:31Celtic monks, Norsemen, Vikings and Scots of all types,
0:39:31 > 0:39:33from religious refugees to cattle thieves.
0:39:33 > 0:39:37Even shipwrecked Spaniards from the Armada sought refuge here.
0:39:37 > 0:39:40And in both World Wars, Scapa Flow was the main base
0:39:40 > 0:39:41for the British home fleet,
0:39:41 > 0:39:43with the rusting remains of sunken cargo boats
0:39:43 > 0:39:46deliberately placed at strategic points
0:39:46 > 0:39:48to impede the German submarines.
0:39:48 > 0:39:51Orosius, the famous Roman travel writer was dead right
0:39:51 > 0:39:54in his fifth-century guide to Northern Europe when he said
0:39:54 > 0:39:56this place is brilliant for fresh scallops and wild flowers,
0:39:56 > 0:39:58especially in May.
0:39:58 > 0:40:00- LOUD WHISTLE - Ha! Yes!
0:40:00 > 0:40:01Well, I hope you enjoyed that.
0:40:01 > 0:40:03They are beautiful, aren't they, these islands?
0:40:03 > 0:40:04It's little wonder the Orcadians
0:40:04 > 0:40:06don't really want to be thought of as Scottish.
0:40:06 > 0:40:08They're very proud of this place.
0:40:08 > 0:40:11Anyway, while you've been away, I've been cooking away busily here.
0:40:11 > 0:40:13My soup's been simmering delicately away.
0:40:13 > 0:40:16And let me remind you of precisely how I cooked it.
0:40:16 > 0:40:18First of all, I chopped up some onions,
0:40:18 > 0:40:20fried them in a little bit of butter,
0:40:20 > 0:40:23added some vermouth and some white wine, then some fish stock.
0:40:23 > 0:40:26Then I thickened it with some stuff called beurre manie -
0:40:26 > 0:40:28flour and butter - then added cream,
0:40:28 > 0:40:30stirred it round, simmered it for a bit. It's delicious.
0:40:30 > 0:40:34Add my bits of fish. In my case, scallops, salmon, turbot...
0:40:34 > 0:40:37All these wonderfully expensive things, but that's because
0:40:37 > 0:40:39we like to exploit the BBC mini-breaks to the maximum.
0:40:39 > 0:40:41You, of course, don't have to go to those lengths at home.
0:40:41 > 0:40:43You could use things, simple fish like cod and conger eel,
0:40:43 > 0:40:46for example, and still have a very fine dish indeed.
0:40:46 > 0:40:50I think it's time just to taste, to see how it is getting on.
0:40:50 > 0:40:55It's very delicious, but it needs a little salt.
0:40:55 > 0:40:57I think it's always worthwhile adding the flavouring
0:40:57 > 0:40:59to delicate things like this at the end.
0:40:59 > 0:41:02You get the best and the freshest flavour. And, incidentally,
0:41:02 > 0:41:05you've probably seen this. My director wanted me to make a joke.
0:41:05 > 0:41:08You know the joke about "I don't think this horse will work again."
0:41:08 > 0:41:09I thought that was a fairly tasteless thing.
0:41:09 > 0:41:11- This is, in fact, fish stock. - HORSE SNORTS
0:41:11 > 0:41:14I'm going to add a bit more to my soup now
0:41:14 > 0:41:16because it's a bit too thick for my liking
0:41:16 > 0:41:19so we'll add a little bit of that, stir that in. And I think
0:41:19 > 0:41:22it is absolutely ready to go. A quick slurp for me...
0:41:24 > 0:41:26That's better. A silk handkerchief
0:41:26 > 0:41:29to wipe the drips off my thing with.
0:41:29 > 0:41:32And let's have a taste. See what we think. Orcadian fish soup.
0:41:37 > 0:41:39It's heavenly.
0:41:39 > 0:41:42It doesn't need to be smothered with chopped parsley
0:41:42 > 0:41:43or fresh herbs or things like that.
0:41:43 > 0:41:47The subtle flavours of the fish from this wonderful, cool, cold sea
0:41:47 > 0:41:49around these islands is unimpaired.
0:41:49 > 0:41:50It's beautiful, it's delicious.
0:42:03 > 0:42:05And so it's off to meet a man from Hoy.
0:42:05 > 0:42:06And I'm pleased to say that the road
0:42:06 > 0:42:08was relatively otter-free that morning
0:42:08 > 0:42:10and there weren't any serious hold-ups.
0:42:10 > 0:42:12David Hutchinson used to be, in another life,
0:42:12 > 0:42:16a television cameraman, restaurateur, nurse and writer,
0:42:16 > 0:42:19but he turned his back on the bright lights of Kirkwall
0:42:19 > 0:42:21and by painfully gathering driftwood and flotsam,
0:42:21 > 0:42:24he set about restoring a tumbled-down croft in the search
0:42:24 > 0:42:25for a more meaningful existence
0:42:25 > 0:42:28and the serious business of making crab soup
0:42:28 > 0:42:30or partan bree, as the Scots would have it.
0:42:30 > 0:42:33In his designer kitchen, largely made from discarded fish-boxes,
0:42:33 > 0:42:35he explained.
0:42:35 > 0:42:37Making the soup is a doddle.
0:42:37 > 0:42:40A chunk of butter in the pot, melt it...
0:42:40 > 0:42:45- You didn't rise to me calling this a Scottish soup at all.- No, no, no.
0:42:45 > 0:42:47Because it's very much an Orcadian thing.
0:42:47 > 0:42:49In the old days, of course, you see, the people who lived
0:42:49 > 0:42:52in the little crofts, they only had about five hectares of land,
0:42:52 > 0:42:56which was enough to grow crop for the cattle and a little meal.
0:42:56 > 0:42:58And they all had little fishing boats and they went out in the bay
0:42:58 > 0:43:00and they all fished for lobsters,
0:43:00 > 0:43:03which, as you know, are very much sought-after and expensive.
0:43:03 > 0:43:06And often they used to pull up crabs in their lobster-pots
0:43:06 > 0:43:07and they threw them away.
0:43:07 > 0:43:09But when times were hard,
0:43:09 > 0:43:13they always resorted to the sea again, to gather crabs.
0:43:13 > 0:43:18And then, of course, by cooking it in a little butter and some milk...
0:43:18 > 0:43:19So the milk goes in at this stage.
0:43:19 > 0:43:23Yes, well... You can add it all at the same time.
0:43:23 > 0:43:24Now, a lot of people used to make it
0:43:24 > 0:43:27with the meat from the back, which is brown
0:43:27 > 0:43:29but sometimes, you can put white in.
0:43:29 > 0:43:31It doesn't really matter. The brown just gives it a nice colour
0:43:31 > 0:43:33but I often think that the meat
0:43:33 > 0:43:36from the back of the crab has got much more flavour.
0:43:36 > 0:43:39- So, in it goes too. - What, the whole lot?- The whole lot.
0:43:39 > 0:43:41If you're going to make soup, you've got to do it on a grand scale.
0:43:41 > 0:43:44- Could you chuck that...? - Indeed, indeed.- Thank you.
0:43:44 > 0:43:46- I tell you what, our crew will be well-fed today.- Yes.
0:43:46 > 0:43:48- For the first time in a week. - And, of course, the great secret
0:43:48 > 0:43:50with this soup is that you just simmer it
0:43:50 > 0:43:51because it's been cooked already.
0:43:51 > 0:43:53What's the difference between an Orcadian...?
0:43:53 > 0:43:57- I mean, it's all Scotland, isn't it? - No! Certainly not.
0:43:57 > 0:44:00You'd never get an Orcadian worth his salt admitting to be a Scot.
0:44:00 > 0:44:03We're a North Atlantic people. Our origins are Scandinavian.
0:44:03 > 0:44:07And a lot of people who come up to Orkney express great surprise
0:44:07 > 0:44:08that we don't speak Gaelic here,
0:44:08 > 0:44:10which is the native language of Scotland.
0:44:10 > 0:44:13And Orcadians, too, when they go to concert parties
0:44:13 > 0:44:15of people who come up from the south,
0:44:15 > 0:44:20and you get some splendid figure strolling onto the stage in a kilt
0:44:20 > 0:44:21and Highland dress
0:44:21 > 0:44:23and then he starts warbling away in a foreign language.
0:44:23 > 0:44:27It's as alien to Orcadians as Mandarin Chinese or Greek.
0:44:27 > 0:44:29And all these wonderful, stirring songs
0:44:29 > 0:44:32about marching through the heather and Granny's Heiland Hame -
0:44:32 > 0:44:34there's no such thing as Granny's Heiland Hame any more.
0:44:34 > 0:44:37It was bulldozed down years ago and turned into time-share flats,
0:44:37 > 0:44:39which are full of Germans or Arabs.
0:44:42 > 0:44:44Do I detect a hint of bitterness there?
0:44:44 > 0:44:47No, surely not! David's a man who wants for nothing.
0:44:47 > 0:44:48He even brews, among other things,
0:44:48 > 0:44:51his own electricity with the aid of a propeller on his roof.
0:44:51 > 0:44:53But back to this brilliant soup.
0:44:53 > 0:44:55Once the cooked crab has been
0:44:55 > 0:44:57thoroughly warmed through in the milk, you add some fresh cream
0:44:57 > 0:45:00and thicken it with about four generous handfuls of oatmeal,
0:45:00 > 0:45:04which makes a thick, nutritious and body-building meal.
0:45:04 > 0:45:06And it takes about five minutes to make.
0:45:06 > 0:45:09But don't serve it as a starter for some delicate little dinner party.
0:45:09 > 0:45:11It's truly a meal in itself!
0:45:14 > 0:45:16So, David, in the words of the old song,
0:45:16 > 0:45:18- you cooked it so I'll serve it. - Very good.
0:45:18 > 0:45:20It does look splendid.
0:45:20 > 0:45:22It does look splendid. Here, get your...
0:45:22 > 0:45:25- Thank you.- ..eating tackle around that, as they say.
0:45:27 > 0:45:29- What do you reckon?- Oh, yes.
0:45:29 > 0:45:31- Can I tell you something funny?- Mm?
0:45:31 > 0:45:32I haven't made this soup for six years.
0:45:32 > 0:45:35- You haven't made it for six years?! - I haven't made it for six years.
0:45:35 > 0:45:37I used to make it every day in the restaurant
0:45:37 > 0:45:38and I was so sick of making it.
0:45:38 > 0:45:40But that's the first time in six years
0:45:40 > 0:45:42- and it's turned out dead right. - Brilliant. It's supreme.
0:45:42 > 0:45:44I've got to tell you something which is quite extraordinary.
0:45:44 > 0:45:46You know I didn't meet you...
0:45:46 > 0:45:48This is not a set-up shot, you know what I mean?
0:45:48 > 0:45:50I arrive in these places and working off the researcher's notes...
0:45:50 > 0:45:54And I expected to find, the way the researcher wrote about you -
0:45:54 > 0:45:56lovely lady I'm sure she is -
0:45:56 > 0:45:59he's a kind of a superannuated beach bum who built his house
0:45:59 > 0:46:01out of driftwood and stuff like that
0:46:01 > 0:46:06and I was expecting to find some laid-back kind of hippie.
0:46:06 > 0:46:08And, in fact, you're a very...
0:46:08 > 0:46:10You're not that, you haven't opted out.
0:46:10 > 0:46:12You've opted in, haven't you, somehow?
0:46:12 > 0:46:14Well, there's an old saying of my grandmother
0:46:14 > 0:46:17that the harder you run away from something in life,
0:46:17 > 0:46:19you often end up by getting nearer to it.
0:46:19 > 0:46:21It's rather like having a row with one of your best friends
0:46:21 > 0:46:23and you go around all day trying to avoid them
0:46:23 > 0:46:25and you keep meeting them. So I don't think I've run away.
0:46:25 > 0:46:29In fact, when I came to live here, it was a lovely, quiet place
0:46:29 > 0:46:32but now we've got the roll-on, roll-off ferry, we have bus tours
0:46:32 > 0:46:35and things like that, so it's not the quiet and remote place
0:46:35 > 0:46:37that is used to be. It's all changed.
0:46:37 > 0:46:38Thank you.
0:47:00 > 0:47:03Just in case, by the way, anybody from the tax office is watching,
0:47:03 > 0:47:05the schooner here is not my yacht. I've borrowed it for the day.
0:47:05 > 0:47:08But what a fabulous place to be against the backdrop of cliffs
0:47:08 > 0:47:11and the light of the Orkney Islands. Absolutely fabulous.
0:47:11 > 0:47:15But my diving chums are going to plunge over and raid the seabed
0:47:15 > 0:47:18for lobsters and crayfish and ling and fabulous things.
0:47:18 > 0:47:21But I've been to sea before and I don't believe them.
0:47:21 > 0:47:22They may come back with nothing.
0:47:22 > 0:47:26So I've taken the precaution of preparing a traditional soup here,
0:47:26 > 0:47:28the Scotch broth. Now, look down here, Richard, if you see.
0:47:28 > 0:47:30I've got some mutton bones
0:47:30 > 0:47:32simmering away in water to make the wonderful basic stock.
0:47:32 > 0:47:35I've got the obligatory dried pulses -
0:47:35 > 0:47:38pearl barley, peas, lentils and stuff like that,
0:47:38 > 0:47:41chopped onions and then a variety of root vegetables -
0:47:41 > 0:47:43leeks, carrots, turnips and celery.
0:47:43 > 0:47:46All of that simmers for about two hours down in the galley
0:47:46 > 0:47:48or until they come back with something really nice to eat.
0:47:48 > 0:47:50OK, lads! Over the side!
0:47:58 > 0:47:59The plumage is certainly very fetching,
0:47:59 > 0:48:01but I'm not sure how long they do stay in season.
0:48:01 > 0:48:03Anyway, I've made it quite clear -
0:48:03 > 0:48:06don't bother to come back if you don't catch anything!
0:48:06 > 0:48:08HE SCREAMS
0:48:08 > 0:48:11These guys were on holiday diving on wrecks,
0:48:11 > 0:48:13a perfectly harmless and fascinating pastime.
0:48:13 > 0:48:16And although I had asked them to get me a bit of fish for the pot,
0:48:16 > 0:48:18they weren't in the business of plundering the birthright
0:48:18 > 0:48:20of the regular fishermen, OK?
0:48:20 > 0:48:21So while they were at it,
0:48:21 > 0:48:25I put ashore on Shapinsay to start thumping my tub about one
0:48:25 > 0:48:28of my favourite things which is the production of British cheeses,
0:48:28 > 0:48:30something that, as far as I can tell, doesn't get
0:48:30 > 0:48:33the sort of support that, say, the French give to their farmers.
0:48:34 > 0:48:36It's usually the director who decides where we go
0:48:36 > 0:48:39and what we do on these programmes, but when it comes to cheese,
0:48:39 > 0:48:40I stick my oar in.
0:48:40 > 0:48:42I love cheese, I love British cheese.
0:48:42 > 0:48:45We don't see enough of real farmhouse British cheese
0:48:45 > 0:48:48in our supermarkets and shops and so when we came to Orkney,
0:48:48 > 0:48:50we couldn't miss visiting Minnie Russell
0:48:50 > 0:48:52who makes Orkney cheese.
0:48:52 > 0:48:53Not only Orkney cheese,
0:48:53 > 0:48:57but the cheese that even the locals say is the best on the islands here.
0:48:57 > 0:48:58So, Minnie, take me into the cream room,
0:48:58 > 0:49:01if we can get through this contraption. What's this thing for?
0:49:01 > 0:49:03We had to put it on to frighten the sparrows away.
0:49:03 > 0:49:06They came in and pecked the cheese so badly we lost about six cheeses
0:49:06 > 0:49:10- one night with them.- Naughty little sparrows, aren't they?- Yes.
0:49:10 > 0:49:11- Can we go in, anyway?- Yes. - Now, Richard,
0:49:11 > 0:49:13I know you're a bit of a sparrow yourself,
0:49:13 > 0:49:14but this isn't to put you off.
0:49:14 > 0:49:18You come in and follow us in if I don't knock everything over.
0:49:18 > 0:49:21So... These are the cheeses.
0:49:21 > 0:49:23Come in, have a lovely little look at that.
0:49:23 > 0:49:25That is one woman's work,
0:49:25 > 0:49:28you know, from a few cows on a cold, windswept island.
0:49:28 > 0:49:31And why are they all different colours and different shapes
0:49:31 > 0:49:32- and so on?- That's...
0:49:32 > 0:49:36They're mature. That one there, that's a beauty.
0:49:36 > 0:49:38Can you hold that right up for Richard to see?
0:49:38 > 0:49:40Because Richard doesn't know what we're talking about.
0:49:40 > 0:49:43That's a beautiful, mature cheese. And the best...
0:49:43 > 0:49:47It's not been good weather lately for drying them, but they're...
0:49:47 > 0:49:48Some of them, that's...
0:49:48 > 0:49:52- So, how old would this one be, this mature one?- Maybe three weeks.
0:49:52 > 0:49:55- Maybe three weeks?- Yes. - Show me a very young one, perhaps.
0:49:55 > 0:49:56Oh...
0:49:56 > 0:49:59They're all... Well, that one's a bit younger.
0:49:59 > 0:50:02It's just not dry yet, you understand?
0:50:02 > 0:50:04Right, so that you'd like to keep for a week or so
0:50:04 > 0:50:06- before you sell it?- Yes, yes.
0:50:06 > 0:50:09- Before we sell it, yes. - What do you have this oatmeal for?
0:50:09 > 0:50:11I found this here. What's this for?
0:50:11 > 0:50:17We rub them with oatmeal before we mix them so it's more authentic.
0:50:17 > 0:50:18They used to keep them, you know,
0:50:18 > 0:50:21in the old days they kept them in the meal.
0:50:21 > 0:50:24- Right.- And I think people seem to like it.
0:50:26 > 0:50:29- Can we taste one of these? - Yes.- Which one can we taste?
0:50:29 > 0:50:31Well, I've got this one. I think it looks quite...
0:50:31 > 0:50:33Richard, can you get right in on this?
0:50:33 > 0:50:35There's a lovely cheese being cut in half here.
0:50:35 > 0:50:37Oh, doesn't that look beautiful?
0:50:38 > 0:50:40That is fabulous. That is very...
0:50:40 > 0:50:44- What sort of cows do you have for this?- We have about five.
0:50:45 > 0:50:49- Would you like a bit? - Oh, I'd love a bit. Yes, please.
0:50:49 > 0:50:52That one's not as dry as I thought it was, but never mind.
0:50:52 > 0:50:54I think it'll be quite...
0:50:56 > 0:50:57It's very... It sounds obvious to say...
0:50:57 > 0:50:59It's very difficult to say things like this -
0:50:59 > 0:51:01it's very cheesy, it's very creamy,
0:51:01 > 0:51:04but it also smells and tastes of the sea,
0:51:04 > 0:51:06which is not surprising. I mean, the sea's only yards away
0:51:06 > 0:51:10and the wind blows over the pastures here
0:51:10 > 0:51:12and gives this cheese, like other British cheeses,
0:51:12 > 0:51:15its stamp of regional identity.
0:51:15 > 0:51:18But back to our intrepid aquanauts,
0:51:18 > 0:51:20like faithful hounds panting from the hunt,
0:51:20 > 0:51:23bearing all sorts of gifts.
0:51:23 > 0:51:25A plump crayfish. Jolly tasty, they are.
0:51:25 > 0:51:28I might cook that but let's see what else they've got.
0:51:30 > 0:51:32A huge lobster. A seven-pound lobster.
0:51:32 > 0:51:34What's that? An inch a year or a pound every decade?
0:51:34 > 0:51:36It's an enormous beast.
0:51:37 > 0:51:40And a sack of scallops the size of carthorses' feet.
0:51:41 > 0:51:44I know this sounds uncharacteristically pious of me
0:51:44 > 0:51:46but we couldn't bring ourselves to cook this.
0:51:46 > 0:51:48Anyway, the pot wasn't big enough. The divers didn't want to,
0:51:48 > 0:51:50the director didn't want to, this is the last programme,
0:51:50 > 0:51:53and it's too fine a beast to sacrifice for a trivial
0:51:53 > 0:51:57television programme, so it's going back to live and to breed.
0:52:06 > 0:52:08Would have tasted really good as well.
0:52:08 > 0:52:10HE PRETENDS TO SOB
0:52:11 > 0:52:13The things we do for Greenpeace!
0:52:16 > 0:52:18For our nautical cooking sketch number one,
0:52:18 > 0:52:20they've given me this spacious galley.
0:52:20 > 0:52:22Poor old Richard is hiding there in a bunk
0:52:22 > 0:52:24and you couldn't swing a seal in this place.
0:52:24 > 0:52:26Anyway, I made the soup, you remember,
0:52:26 > 0:52:29the Scotch broth with the chopped carrots, leeks, onions,
0:52:29 > 0:52:32pearl barley, dried peas and beans and mutton and stuff like that,
0:52:32 > 0:52:34and a rich and warming brew it is, too.
0:52:34 > 0:52:36I think that would cheer up any diver who's
0:52:36 > 0:52:40been about 50 fathoms deep in the freezing cold North Atlantic water.
0:52:40 > 0:52:42We'll get rid of that, if I may... Thank you very much.
0:52:42 > 0:52:44..and get on with the job in hand.
0:52:44 > 0:52:47They pulled us up beautiful scallops, lovely crayfish,
0:52:47 > 0:52:48in fact a feast of stuff here.
0:52:48 > 0:52:50A feast or famine, as always on a Floyd programme.
0:52:50 > 0:52:54But what I've decided to do in this very tiny space, with the ship
0:52:54 > 0:52:57wobbling all over the place, is to cook the captain
0:52:57 > 0:53:00a fillet of fresh crayfish.
0:53:00 > 0:53:02That is the freshest crayfish you will ever get to taste.
0:53:02 > 0:53:04And in a London restaurant,
0:53:04 > 0:53:07that piece alone would probably cost you 18 quid.
0:53:07 > 0:53:09However, it is possible it would taste a little better than
0:53:09 > 0:53:12mine's going to do. Did I hear myself say that? Of course not.
0:53:12 > 0:53:15We pop that in, Richard, if we may, into some melted butter,
0:53:15 > 0:53:17Whack the gas up.
0:53:17 > 0:53:19The good thing about these... Are you slipping, dear?
0:53:19 > 0:53:21The good thing about these programmes is
0:53:21 > 0:53:23we never rehearse them. I mean, you couldn't possibly rehearse
0:53:23 > 0:53:25in a space this size.
0:53:25 > 0:53:27Into that we add a little chopped bacon,
0:53:27 > 0:53:30while the gas gets up frying speed.
0:53:30 > 0:53:32Little pieces of chopped bacon
0:53:32 > 0:53:35and some little pieces of...
0:53:35 > 0:53:40..red pepper, plucked from the mast, from the window boxes.
0:53:40 > 0:53:42Or the porthole boxes, I think they were grown in.
0:53:42 > 0:53:45Let that sizzle around for a moment or two.
0:53:47 > 0:53:51I must say this. Sometimes we get letters from people saying,
0:53:51 > 0:53:54"You don't really explain exactly what you're doing," you know,
0:53:54 > 0:53:59but it is difficult on a small ship to give precise cookery lessons.
0:53:59 > 0:54:01The point is, if I can make a delicious meal under these
0:54:01 > 0:54:04conditions here, you've got no problems at all at home.
0:54:04 > 0:54:07Right, while that's sizzling away, earlier,
0:54:07 > 0:54:09as they say in the trade, I made myself a little bit of
0:54:09 > 0:54:14fish stock from some crayfish legs and some white wine. OK?
0:54:14 > 0:54:17I shall need that in a moment. In fact, I'm going to need that now.
0:54:17 > 0:54:19So, Richard, we'll have a little close-up here, if I may.
0:54:19 > 0:54:23Pour my stock into there.
0:54:25 > 0:54:27And let that sizzle for a few moments,
0:54:27 > 0:54:31keep a close eye on that and, by the magic of television,
0:54:31 > 0:54:34we'll rejoin that in a second at a stage further on.
0:54:38 > 0:54:40That's excellent. That's been cooking, in fact,
0:54:40 > 0:54:42in real-time for about five or six minutes.
0:54:42 > 0:54:44Just to go over my fish stock again,
0:54:44 > 0:54:47I merely chopped up some onions, added some white wine
0:54:47 > 0:54:49and some water and a few crayfish legs
0:54:49 > 0:54:51and let it simmer for about 45 minutes
0:54:51 > 0:54:53until it was quite well reduced.
0:54:53 > 0:54:56I happen to have crayfish legs. You could have used a fish head
0:54:56 > 0:54:59if you had one. They didn't happen to catch any whole fish today.
0:54:59 > 0:55:01There we are, that's the situation at the moment. Down on that.
0:55:01 > 0:55:04A little bit of juice, red peppers, chopped bacon
0:55:04 > 0:55:07and the crayfish, which is going to be slightly undercooked
0:55:07 > 0:55:09cos it's so delicate you mustn't overcook it.
0:55:09 > 0:55:13Now we add some chopped leeks, which have already been cooked.
0:55:13 > 0:55:17Just cooked in salted boiling water and chopped quite fine.
0:55:17 > 0:55:18Stir those in.
0:55:18 > 0:55:21Whack the gas up to maximum now. It's always difficult.
0:55:21 > 0:55:24I mean, this is a tiny, little galley.
0:55:24 > 0:55:27Got a good stove but I'm not familiar with it.
0:55:27 > 0:55:31And then we simply take the piece of fish out now to let that rest so
0:55:31 > 0:55:35it doesn't overcook, put it on the plate while we finish off the sauce.
0:55:35 > 0:55:39Gas down to minimum again. Help.
0:55:40 > 0:55:41Very difficult.
0:55:41 > 0:55:48There we are. And a little drop of good Orkney cream.
0:55:49 > 0:55:51Into there, comme ca.
0:55:52 > 0:55:54Stir it around, check for seasoning,
0:55:54 > 0:55:56which I will do in a second.
0:56:00 > 0:56:01Mm!
0:56:01 > 0:56:03That is extremely delicious.
0:56:04 > 0:56:06A little bit of pepper.
0:56:07 > 0:56:08And pure extravagance.
0:56:08 > 0:56:10Sorry I'm wobbling. Are you all right, Richard?
0:56:10 > 0:56:12You're happy in your bunk there, I hope.
0:56:12 > 0:56:14I feel a bit sick, actually, Keith.
0:56:14 > 0:56:17One of these days he's going to reply to me. He nearly did, then.
0:56:17 > 0:56:24He's had a long day. Right. There is our sauce. I think that's OK.
0:56:25 > 0:56:28Mm. That's a delicious sauce.
0:56:28 > 0:56:33It's a delicious fillet of crayfish.
0:56:33 > 0:56:38So we'll pop that over there like that, around like that.
0:56:38 > 0:56:40Try and make it a little bit more decorative.
0:56:43 > 0:56:47And what I'm going to do is offer this to the captain,
0:56:47 > 0:56:49to the skipper, Addy.
0:56:49 > 0:56:51Naturally the divers who caught it
0:56:51 > 0:56:53will just have to eat the Scotch broth.
0:56:53 > 0:56:54There is a class structure, of course,
0:56:54 > 0:56:56though they're paying customers.
0:56:56 > 0:56:59There we are. We'll call this after the ship, the Sula Sgeir.
0:56:59 > 0:57:03So we'll call this crayfish Sula Sgeir and give it to the captain.
0:57:10 > 0:57:13- Mm! Excellent.- It's all right, is it?- Delicious, indeed.
0:57:14 > 0:57:16And can you just tell me the name of the ship again?
0:57:16 > 0:57:18I just can't pronounce it properly.
0:57:18 > 0:57:21- The name of the vessel is Sula Sgeir.- Sula Sgeir.
0:57:21 > 0:57:25You don't need to have had too many Scottish ones to get that right.
0:57:25 > 0:57:29- What does it mean? - It means "gannet rock" in Gaelic.
0:57:31 > 0:57:32But this is far better than gannet.
0:57:32 > 0:57:34FLOYD LAUGHS
0:57:35 > 0:57:39Great. Well, that's it. I've done my bit. I can do the washing up now.
0:57:39 > 0:57:42- Back to being the galley boy as usual.- OK.- Thanks a bundle.
0:57:42 > 0:57:45- You wouldn't lash us up another one, would you, Keith?- Sure I will.
0:57:45 > 0:57:47Yes. Thank you.
0:57:47 > 0:57:49And some nice white wine as well.
0:57:54 > 0:57:55Great stuff from Keith there, as ever.
0:57:55 > 0:57:58Now, as usual, we're taking a trip down memory lane, bringing
0:57:58 > 0:58:01you some of the best moments from the Saturday Kitchen archive.
0:58:01 > 0:58:02Still to come on today's show,
0:58:02 > 0:58:04Ben Tish and Daniel Galmiche battle it out
0:58:04 > 0:58:06in the Saturday Kitchen Omelette Challenge.
0:58:06 > 0:58:09Dave Myers is going it alone as he makes a tempting turbot dish.
0:58:09 > 0:58:12He poaches the turbot before covering with a lemon
0:58:12 > 0:58:15and kelp crust, served on a bed of truffled mushrooms with crispy
0:58:15 > 0:58:19Hasselback potatoes and a white wine and broad bean sauce.
0:58:19 > 0:58:21And Nigella Lawson faces her food heaven or food hell.
0:58:21 > 0:58:22Did she get her food heaven,
0:58:22 > 0:58:25chestnut and chocolate tart made with sweet chestnuts,
0:58:25 > 0:58:26dark chocolate and a splash of rum?
0:58:26 > 0:58:28Or her food hell, soya milk pancakes with
0:58:28 > 0:58:31roasted apples, pears and walnuts with vanilla syrup?
0:58:31 > 0:58:33You can find out what she got at the end of the show.
0:58:33 > 0:58:36Next up, Nick Nairn is here with a pudding
0:58:36 > 0:58:38that's perfect for those cold winter nights.
0:58:38 > 0:58:41Our next guest chef is a regular visitor to Saturday Kitchen.
0:58:41 > 0:58:43We like to think of him as the wise old uncle,
0:58:43 > 0:58:47partly due to his hundreds of years of culinary experience
0:58:47 > 0:58:50but mainly because of his distinguished grey-looking hair.
0:58:50 > 0:58:52It's Nick Nairn, of course. He's off.
0:58:52 > 0:58:54It's all right, it's a dessert, I can do it anyway.
0:58:54 > 0:58:58- How are you doing?- I'm as good as ever. Feeling a little old.
0:58:58 > 0:59:00You've got a cracking dessert. What's this one?
0:59:00 > 0:59:03It's a fantastic dessert. I've got a plate in here.
0:59:03 > 0:59:05It's got air trapped in it so I'm just going to let the air out
0:59:05 > 0:59:07- to stop it banging. - So what's this dessert called?
0:59:07 > 0:59:10- Steamed marmalade pudding.- Yeah. - Very simple to make.
0:59:10 > 0:59:12It's very light cos it's made out of breadcrumbs
0:59:12 > 0:59:14- and that's the first thing. - Very little flour in.
0:59:14 > 0:59:17An ounce of flour just to kind of bind it together.
0:59:17 > 0:59:19You want this with custard so I'll get this on first of all.
0:59:19 > 0:59:22If you make some custard for me and flavour it with a little
0:59:22 > 0:59:25bit of vanilla and also a dash of Drambuie in there as well.
0:59:25 > 0:59:28Now this is milk and cream, equal quantities,
0:59:28 > 0:59:31if you want to make your own proper custard.
0:59:31 > 0:59:33You're a half and half man, are you?
0:59:33 > 0:59:36Half and half. You can put more cream in, of course.
0:59:36 > 0:59:39No butter, unfortunately, in this one.
0:59:39 > 0:59:40What I'm doing, James, is
0:59:40 > 0:59:42I'm going to melt some really good marmalade...
0:59:42 > 0:59:46If you get Seville orange marmalade which has an extra bit of acidity.
0:59:46 > 0:59:49..with an equal quantity of butter in there. And then the breadcrumbs,
0:59:49 > 0:59:51I actually have to weigh these. That's one of the reasons
0:59:51 > 0:59:53I'm not very good at puddings.
0:59:53 > 0:59:55They're quite empirical and you've got to check things
0:59:55 > 0:59:58and I'm not very good at that, weighing, I just kind of bish-bosh.
0:59:58 > 1:00:00Is it important to use this type of bread?
1:00:00 > 1:00:04Well, brown bread. Wholemeal bread is even better.
1:00:04 > 1:00:07And it's 150g, 5oz of breadcrumbs.
1:00:07 > 1:00:10- Now, you mention you got this recipe from a tea towel.- Off a tea towel.
1:00:10 > 1:00:12When I say a tea towel,
1:00:12 > 1:00:14it comes from the lovely Shirley Spiers up at
1:00:14 > 1:00:15the Three Chimneys in Skye
1:00:15 > 1:00:18and she's had it on her menu for 20-odd years now
1:00:18 > 1:00:21and she told me she got the menu off the back of a flour packet.
1:00:21 > 1:00:23Right.
1:00:23 > 1:00:26It's such a great recipe.
1:00:26 > 1:00:30It's very different to a standard steamed sponge pudding.
1:00:30 > 1:00:31Because of the breadcrumbs.
1:00:31 > 1:00:34Equal ingredients of eggs, butter, sugar, and flour,
1:00:34 > 1:00:35but this one's slightly different.
1:00:35 > 1:00:39That's how much flour you've got for 12 servings. 1oz of flour.
1:00:39 > 1:00:41So buzz up the breadcrumbs,
1:00:41 > 1:00:45melting down the marmalade and butter together.
1:00:45 > 1:00:49Breadcrumbs into a mixing bowl, along with the brown sugar.
1:00:49 > 1:00:52You said at the top of the show that it's a great alternative to
1:00:52 > 1:00:55sort of Christmas pudding. I really don't like Christmas pudding.
1:00:55 > 1:00:57The wrong alternative.
1:00:57 > 1:01:00- You have to have Christmas pudding. - No, you don't. This is much better.
1:01:00 > 1:01:03- This is...- Boo.
1:01:03 > 1:01:06Wait till you taste it, young Tebbutt. Young poster boy.
1:01:11 > 1:01:12Oops.
1:01:14 > 1:01:17- Did you get any in there? - It's all going a little bit wrong.
1:01:17 > 1:01:20He only wanted half of it.
1:01:20 > 1:01:23I always like to put a small amount of flour in it.
1:01:23 > 1:01:27That flour manufacturer has just reciped themselves out of a job.
1:01:27 > 1:01:32I can't believe she got the recipe on the back of a flour thing.
1:01:32 > 1:01:35And then just mix all this in and then once the butter
1:01:35 > 1:01:39and the marmalade have melted down, we're just going to add that in
1:01:39 > 1:01:42and then we're going to put it into a three-pint plastic bowl,
1:01:42 > 1:01:44which you're buttering generously.
1:01:44 > 1:01:47My kind of recipe. Look at this.
1:01:47 > 1:01:49Whack in that butter.
1:01:49 > 1:01:51So you've got the butter in there.
1:01:51 > 1:01:53Plenty of butter because
1:01:53 > 1:01:56- if it sticks, it's all a bit of a nightmare.- Right, OK.
1:01:56 > 1:01:59Although at this stage, it doesn't look very interesting,
1:01:59 > 1:02:02it really starts to take on a nice flavour
1:02:02 > 1:02:04when you add the butter and the marmalade in there.
1:02:04 > 1:02:08And if you can have one of these chunky marmalades with the rind,
1:02:08 > 1:02:11not too finely cut, coarse-cut marmalade,
1:02:11 > 1:02:13it just gives it a bit of texture.
1:02:13 > 1:02:15You wouldn't make this with jam or anything like that. You need
1:02:15 > 1:02:18- the marmalade.- It's the acidity from that Seville orange marmalade
1:02:18 > 1:02:19that makes it so special.
1:02:19 > 1:02:22And there's just this natural flavour that comes
1:02:22 > 1:02:25out of the marmalade that makes me think of Christmas.
1:02:25 > 1:02:27I'm actually struggling to get any more butter in here.
1:02:27 > 1:02:30- That's fine, you've got plenty. - That all right?- Yeah, that'll work.
1:02:30 > 1:02:34And then the little secret weapon here is a little bit of bicarb,
1:02:34 > 1:02:39and the bicarb reacts with the acidity from the oranges
1:02:39 > 1:02:43and it all puffs up and that's what keeps it really nice and light.
1:02:43 > 1:02:44I'm clearing down a little bit here.
1:02:44 > 1:02:47Mix this in and you can almost see it starting to puff up
1:02:47 > 1:02:49once you fold in the bicarb.
1:02:49 > 1:02:54And then we're going to steam it in a pan a third full of water,
1:02:54 > 1:02:57put a saucer in the bottom so it doesn't burn the bottom of the bowl.
1:02:57 > 1:02:58Two hours, and top it up.
1:02:58 > 1:03:00You mention Christmas pudding,
1:03:00 > 1:03:03it does actually sit there and to me it tastes exactly like it does
1:03:03 > 1:03:05when it goes in, in the first place.
1:03:05 > 1:03:08This, you can actually make in advance.
1:03:08 > 1:03:11Up to about a week in advance and you can reheat it in the microwave,
1:03:11 > 1:03:14which is a great way of doing it. It makes it really nice and simple.
1:03:14 > 1:03:16You're not mucking about with steaming it
1:03:16 > 1:03:18when you come to serve it.
1:03:18 > 1:03:20I need a lid for this. That's on there.
1:03:20 > 1:03:23It shouldn't come right up to the top because it will
1:03:23 > 1:03:25actually slightly rise as it cooks because of the bicarb.
1:03:25 > 1:03:28As well as cooking in your cook school and bits and pieces,
1:03:28 > 1:03:31you're also presenting a new show, aren't you? Up in Scotland.
1:03:31 > 1:03:34Presenting a new show... There's this new thing,
1:03:34 > 1:03:36Taste The Nation, which is a kind of competition,
1:03:36 > 1:03:39amateur chefs cooking all over the UK, and I'm representing.
1:03:39 > 1:03:41I've got four teams from Scotland.
1:03:41 > 1:03:43What's this thing Landward in Scotland?
1:03:43 > 1:03:45I've been doing that for ages.
1:03:45 > 1:03:46That's my outdoors thing.
1:03:46 > 1:03:49That's Nick with his hiking jacket on, doing farming stuff.
1:03:49 > 1:03:51- But it's minus ten or whatever. - It is.
1:03:51 > 1:03:54I'd had to do a set of links in a field yesterday, minus six,
1:03:54 > 1:03:59and it was so cold. It was just... My ears were going.
1:03:59 > 1:04:02How long do you cook this for?
1:04:02 > 1:04:05Two hours and you've got to top it up with about halfway through
1:04:05 > 1:04:07if the water starts to go down a little bit.
1:04:07 > 1:04:09Now, I hope you're going to make nice, proper, thick custard.
1:04:09 > 1:04:12I'm trying to make proper, thick custard. I'm a bit behind.
1:04:12 > 1:04:14- You want this first, don't you? - Yeah, I would quite like it.
1:04:14 > 1:04:17Do you want to do the jam? Do you want to do this one here?
1:04:17 > 1:04:20I do want to do that. I'd forgotten to do that, hadn't I?
1:04:20 > 1:04:22What I want to do is just melt down a little bit of jam
1:04:22 > 1:04:24to put over the top. Well done.
1:04:24 > 1:04:26Now you've got marmalade in there, haven't you?
1:04:26 > 1:04:28- Just over the top of that.- Just marmalade and a little bit of water.
1:04:28 > 1:04:31You see how it darkens down. It really caramelises.
1:04:31 > 1:04:32I'm not quite ready yet.
1:04:32 > 1:04:35This custard starts to thicken up a touch.
1:04:35 > 1:04:40- You want to take that up to 82. - 82 degrees.- Oh, look at that.
1:04:40 > 1:04:41That's fantastic.
1:04:41 > 1:04:46The custard, the idea is, just wants to thicken up nicely.
1:04:46 > 1:04:50- Can I just say hi to my kids? - Go on, then.- Morning, guys.
1:04:50 > 1:04:52Be home soon.
1:04:52 > 1:04:55I promised I'd tell them. Dad's been away for a while.
1:04:55 > 1:04:58- You're making me feel bad.- Right, OK, we've got our thick custard.
1:04:58 > 1:04:59I always do this with a whisk.
1:04:59 > 1:05:01You're always taught at college to do it with a...
1:05:01 > 1:05:03CLATTERING
1:05:03 > 1:05:04What's going on?
1:05:04 > 1:05:08- I can't bend down to pick it up. - Three-second rule.
1:05:08 > 1:05:10I'm going to quickly wash it. There we go.
1:05:10 > 1:05:13Seriously, my rib is killing me.
1:05:13 > 1:05:17I think you're doing wonderfully, soldiering on.
1:05:17 > 1:05:20- A true professional, James. An inspiration to us all.- Isn't he?
1:05:20 > 1:05:23Right, where do you want this? Be quiet. Where do you want this?
1:05:23 > 1:05:28- Should see the car he's got outside. - A bit of custard on there. And...
1:05:28 > 1:05:29They don't pay for themselves.
1:05:29 > 1:05:31One of the things about this is the texture.
1:05:31 > 1:05:34It's really nice and kind of yielding texture.
1:05:34 > 1:05:36Look at that custard. See? Worth the wait.
1:05:36 > 1:05:38- Look at that.- Beautiful.
1:05:38 > 1:05:43- There you go.- Nice pool of custard. Sit the marmalade pud on there.
1:05:43 > 1:05:45And then luckily we remembered to melt a little bit of marmalade
1:05:45 > 1:05:48with some water so we can do this kind of drizzle.
1:05:48 > 1:05:51- Can you do me another portion? - Absolutely.- Another one.
1:05:51 > 1:05:54Do you think this is going to be popular, going to go down well?
1:05:54 > 1:05:55I think this is going to be popular, yeah.
1:05:55 > 1:05:57The camera crew didn't...
1:05:57 > 1:06:00Half the camera crew got it in rehearsal but there is one guy
1:06:00 > 1:06:04that I did promise that I would give him a little portion.
1:06:04 > 1:06:06I promised, so, Phil, there you go.
1:06:06 > 1:06:10Gary. Gary on camera three.
1:06:10 > 1:06:13He's difficult to find in the studio cos he's
1:06:13 > 1:06:16dressed as a bauble with all his Christmas decorations.
1:06:18 > 1:06:23There you go. Over here. Right, put it back there.
1:06:23 > 1:06:25- Remind us what that is again. - Oh, yeah.
1:06:25 > 1:06:27- Before we go over. - Gary's diving into his pudding.
1:06:27 > 1:06:31- Remind us what that is again. - That's my steamed marmalade pudding
1:06:31 > 1:06:32with a very marvellous custard.
1:06:32 > 1:06:35Gary, and everybody else, look at that.
1:06:39 > 1:06:44There you go. Right, over here. There you go, you get to dive in.
1:06:44 > 1:06:50- Have a seat.- That was seamless. Seamless.- It was.- Professionals.
1:06:52 > 1:06:54That's how you do it.
1:06:54 > 1:06:56Watch and learn, young man.
1:06:56 > 1:06:59- You're not going to get any of this.- Sorry, Matt.
1:07:01 > 1:07:03Seriously. Go on, girls. Dive in.
1:07:03 > 1:07:06Don't worry about Matt at the end there.
1:07:06 > 1:07:08Yes.
1:07:08 > 1:07:11The secret is, literally, like you said, that marmalade soaked into it.
1:07:11 > 1:07:14- It's not too sweet as well. - No, it's not.
1:07:14 > 1:07:16Actually there's only 5oz of marmalade in eight portions
1:07:16 > 1:07:18so it's not too high in calories either.
1:07:18 > 1:07:20At the end of a big, long Christmas meal,
1:07:20 > 1:07:23- the last thing you want is a super-heavy...- It's very good.
1:07:23 > 1:07:24I like that Seville tartness.
1:07:24 > 1:07:26Yeah, that's the thing that makes it.
1:07:26 > 1:07:29Stops it getting too sickly sweet. It's really good.
1:07:29 > 1:07:31Absolutely hoovering everything.
1:07:33 > 1:07:35- Mr Tebbutt, do you like it? - It's good stuff.
1:07:40 > 1:07:42I honestly didn't think I was going to get a look in there,
1:07:42 > 1:07:45especially after the crew had tucked in as well.
1:07:45 > 1:07:47But take it from me - that was one hell of a good pud.
1:07:47 > 1:07:49Now it's time to see who will come out on top
1:07:49 > 1:07:53in the Omelette Challenge as Ben Tish takes on Daniel Galmiche.
1:07:53 > 1:07:54Right, let's get down to business.
1:07:54 > 1:07:57All the chefs that come on the show battle it out against the clock
1:07:57 > 1:08:00to make a three-egg omelette. That's all they have to do.
1:08:00 > 1:08:03Doing so will get them onto the board at least,
1:08:03 > 1:08:05and the winner, or the fastest time,
1:08:05 > 1:08:09which is Nathan Outlaw at the moment, stands at 18.88 seconds.
1:08:09 > 1:08:11- Pretty quick.- That's quick! - Pretty quick.
1:08:11 > 1:08:12Let's put the clocks on the screens, then.
1:08:12 > 1:08:15Three-egg omelette cooked as fast as you can. Are you ready?
1:08:15 > 1:08:16Three, two, one, go.
1:08:21 > 1:08:23The concentration on their faces.
1:08:23 > 1:08:26Oh, yes. It's a big deal, James.
1:08:26 > 1:08:28Don't forget you need to put the omelette on that one.
1:08:28 > 1:08:29Oh, yes, sorry.
1:08:39 > 1:08:41See, they didn't actually concentrate this much
1:08:41 > 1:08:44- when they were cooking before, did they?- No.
1:08:44 > 1:08:46My little boy loves an omelette and I would never dream...
1:08:46 > 1:08:47GONG
1:08:47 > 1:08:51- That's a pretty good one.- Wow. - There you go.
1:08:51 > 1:08:52GONG
1:08:54 > 1:08:58- Ooh.- Kind of fell out the pan at the end there.
1:08:58 > 1:09:00This one, though, this one's pretty good.
1:09:06 > 1:09:08JAMES GRUNTS
1:09:08 > 1:09:10Yeah, I mean, I don't know what's gone on there, James.
1:09:10 > 1:09:12- Do I need a straw with this, Ben? - Maybe, maybe.
1:09:14 > 1:09:15This is...
1:09:17 > 1:09:19LAUGHTER
1:09:19 > 1:09:20It's falling off.
1:09:20 > 1:09:22It kind of looks like something that's on the pavement
1:09:22 > 1:09:24after New Year's Day.
1:09:25 > 1:09:27Oh, no, you can't say that.
1:09:27 > 1:09:30- It is seasoned nicely.- Seasoned!
1:09:30 > 1:09:31Very seasonal.
1:09:31 > 1:09:35Ben, I love these. Look at these. Look at these.
1:09:35 > 1:09:36How cool is that?
1:09:36 > 1:09:40Daniel, you look as if you'd been invited to the first party
1:09:40 > 1:09:41- in about two years.- Yes, I know.
1:09:41 > 1:09:44And Ben, you look like that's your fifth party in a week.
1:09:44 > 1:09:49- That's about right, yeah. - Almost right, actually.- Right.
1:09:49 > 1:09:51Ben, you did it...
1:09:53 > 1:09:56- Do you think you were the quickest?- No.
1:09:56 > 1:09:58- Funnily enough, you weren't.- No.
1:09:58 > 1:10:01You did it in 35.32 seconds,
1:10:01 > 1:10:04which doesn't put you right at the bottom but puts you in good company.
1:10:04 > 1:10:05It's quicker than last time.
1:10:05 > 1:10:09You've got Mr Pierre Koffmann, you've got, you know, you've got...
1:10:09 > 1:10:10Philip is there.
1:10:10 > 1:10:13That's all right. Good company down there.
1:10:13 > 1:10:14- Very good. - JAMES GRUNTS
1:10:14 > 1:10:16Very good.
1:10:18 > 1:10:22- Daniel Galmiche. - Oui? S'il vou plait.
1:10:22 > 1:10:24Do you think you came in the top ten?
1:10:24 > 1:10:26Je ne sais pas. Je ne sais pas.
1:10:26 > 1:10:29THEY SPEAK FRENCH
1:10:29 > 1:10:30But you're in good company.
1:10:30 > 1:10:35You're pretty much there, which puts you outside the board as well.
1:10:35 > 1:10:37- But both pretty good omelettes.- OK.
1:10:37 > 1:10:39One you need a fork,
1:10:39 > 1:10:41the other one you need a straw.
1:10:45 > 1:10:48I'm not sure I would have let Ben onto the leaderboard there
1:10:48 > 1:10:51but maybe it was the festive spirit.
1:10:51 > 1:10:54Now after showing you one half of the Hairy Bikers last week,
1:10:54 > 1:10:57we thought it was only fair that the other one got a look in as well.
1:10:57 > 1:10:59Dave, what have you got?
1:10:59 > 1:11:01- I've got a turbot.- A turbot.
1:11:01 > 1:11:06And it's a turbot which I'm going to poach first in some white wine,
1:11:06 > 1:11:09chicken stock, saffron and bay leaves,
1:11:09 > 1:11:12then I'm going to put a crust for that with kelp.
1:11:12 > 1:11:13Kelp, which we've got in here.
1:11:13 > 1:11:15You can use capers but kelp's lovely.
1:11:15 > 1:11:17A lovely kind of soft flavour.
1:11:17 > 1:11:18Some parsley, lemon zest.
1:11:18 > 1:11:20- And ciabatta.- Ciabatta.
1:11:20 > 1:11:21Nice, crispy crumbs.
1:11:21 > 1:11:23I'm going to take some wild mushrooms,
1:11:23 > 1:11:26do them in a little truffle oil and...
1:11:26 > 1:11:28- And the old... - The old Hasselback potatoes.
1:11:28 > 1:11:30That I didn't do since I was at college,
1:11:30 > 1:11:33- that you're going to get me to do again.- Hedgehog potatoes.
1:11:33 > 1:11:35Charles, I know you don't like sauce but the sauce on this,
1:11:35 > 1:11:37it will be lighter than an anorexic mayfly.
1:11:37 > 1:11:39It's going to be fine.
1:11:39 > 1:11:41The turbot...
1:11:41 > 1:11:43- Where do you get this stuff from? - Where does it all come from?
1:11:43 > 1:11:48- I've a strange mind.- Exactly. Right, OK.- Bigger than a hovercraft.
1:11:48 > 1:11:50Bigger than a hovercraft!
1:11:50 > 1:11:52Now, you get four fillets off a turbot,
1:11:52 > 1:11:55two big and two small, because the small one is where the guts are.
1:11:55 > 1:11:59- I'm going for a big one.- Really? - Meanwhile, James is doing...
1:11:59 > 1:12:04Actually what I can do is, I'll get my poaching liquor on first.
1:12:04 > 1:12:08Some white wine, some chicken stock.
1:12:08 > 1:12:11Now it might sound strange using chicken stock with fish
1:12:11 > 1:12:14but I find it slightly softer and kind of less fishy.
1:12:14 > 1:12:18- Who told you that, then? - A Mexican, actually.
1:12:18 > 1:12:20Sometimes with the fish stock it can be a bit grey, the sauce,
1:12:20 > 1:12:22so I'm putting some saffron in.
1:12:22 > 1:12:24A little flavour, bit of colour. Not too much.
1:12:26 > 1:12:28Carry on filleting. How's the potatoes, James?
1:12:28 > 1:12:31Hasselback potatoes, I haven't done these since I was at college.
1:12:31 > 1:12:33The idea is you cut the potatoes in half...
1:12:33 > 1:12:38You can cut through but you cut about to a third of the way down,
1:12:38 > 1:12:41that's roughly what you want to cut, just at a slight angle.
1:12:41 > 1:12:42You can, you taught me earlier,
1:12:42 > 1:12:45you can put a wooden spoon on it, like that.
1:12:45 > 1:12:47That's not how I would do it, James, at all.
1:12:47 > 1:12:51What you do is you get a spoon like this.
1:12:51 > 1:12:54You see, you put a round potato, you sit it like that,
1:12:54 > 1:12:56and with your knife, and your knife stops at the spoon.
1:12:56 > 1:12:59It ruins your knives but you don't cut your potato up.
1:12:59 > 1:13:03- That's just the way, you know.- I would do it like this, to be honest.
1:13:03 > 1:13:06- There you go. It saves you having to get a new knife.- I know.
1:13:06 > 1:13:07Cut right the way through.
1:13:07 > 1:13:10So, over the top, bit of salt and pepper,
1:13:10 > 1:13:11bit of butter, in the oven.
1:13:11 > 1:13:14I like them. I love them.
1:13:14 > 1:13:17Do you know, when I first devised this dish,
1:13:17 > 1:13:19I served it with a risotto?
1:13:19 > 1:13:21And I needed something with more texture,
1:13:21 > 1:13:23hence the trusty, crusty Hasselback.
1:13:23 > 1:13:26Are we seeing the Hairy Bikers on the change or something?
1:13:26 > 1:13:28- What's going on?- On the turn?
1:13:28 > 1:13:30It was your face. Remember when I did my pad Thai,
1:13:30 > 1:13:34my creamy scallop pad Thai? And I did a good wok full,
1:13:34 > 1:13:36and you looked at it as though it was poison.
1:13:36 > 1:13:39- So...- They were northern portions, them, mate, weren't they?
1:13:39 > 1:13:40Northern portions.
1:13:40 > 1:13:45Look - that is a perfectly filleted piece of turbot. Yum-yum.
1:13:45 > 1:13:47Place that in the poaching liquor.
1:13:47 > 1:13:49While that's in the poaching liquor,
1:13:49 > 1:13:51I'm just going to baste these little sort of
1:13:51 > 1:13:53potatoes which we've got here.
1:13:53 > 1:13:55Yeah, just a couple of minutes, that's all it'll take.
1:13:55 > 1:13:58And the reason why I'm poaching it first is
1:13:58 > 1:13:59I'm going to put a crust on.
1:13:59 > 1:14:03- I find if I poach the fish, it's guaranteed juicy.- OK.
1:14:03 > 1:14:04Now we make the crusty crumbs.
1:14:04 > 1:14:07Now there's four fillets on here, which we explained.
1:14:07 > 1:14:10The two long ones we've got here and the two short ones here,
1:14:10 > 1:14:13which they take the guts out of, which they do on that side as well.
1:14:13 > 1:14:16So, not much. And, of course, you use the bones as well.
1:14:16 > 1:14:20- The stock. Yeah. Turbot's a brilliant fish.- I love it. Love it.
1:14:20 > 1:14:22Herbert the turbot.
1:14:22 > 1:14:25I remember the size of those ones at that show.
1:14:25 > 1:14:28Your mother will be watching so you need to wash your hands.
1:14:28 > 1:14:31Yes. Always wash your hands when you've been handling fresh food.
1:14:31 > 1:14:33I don't bother with fish cos fish is clean
1:14:33 > 1:14:35but chicken, oh, hell.
1:14:35 > 1:14:36LAUGHTER
1:14:40 > 1:14:41Right, what's next?
1:14:41 > 1:14:45Now I've got my ciabatta in there. It's been dried out.
1:14:45 > 1:14:46I want some lemon zest.
1:14:46 > 1:14:49James, could you put us a bunch of flat leaf parsley in there?
1:14:49 > 1:14:52I can do that, yeah.
1:14:52 > 1:14:53Not that much.
1:14:55 > 1:14:57I want a crust, not a forest.
1:14:57 > 1:14:59Where do you buy your kelp from?
1:14:59 > 1:15:02Kelp? Well, my mate Carl in the Orkneys.
1:15:05 > 1:15:07- Where do you buy kelp from, then? - Orkney Fine Foods.
1:15:07 > 1:15:12If you haven't got your mate Dave's number, whatever his name is.
1:15:12 > 1:15:15It's funny, this kelp, it's a little bit odd,
1:15:15 > 1:15:19but from the Orkneys you can buy kelp, otherwise use capers.
1:15:19 > 1:15:20Not the salted ones.
1:15:20 > 1:15:22You do a lamb with kelp, don't you?
1:15:22 > 1:15:23I do a lamb with capers.
1:15:23 > 1:15:26But I do the same ingredients that you've got in here
1:15:26 > 1:15:28bit a bit of garlic but I roast it all off.
1:15:28 > 1:15:30It intensifies the flavour of lemon juice.
1:15:30 > 1:15:31And then blend it to a crumb.
1:15:31 > 1:15:33- Lovely.- But you can do it like this if you want.
1:15:33 > 1:15:38- Gremolata.- Yeah. Gremolata. That kind of stuff.- Knobs of butter.- OK.
1:15:38 > 1:15:42- Lid on. How's my fish? - Very good. Lid on.
1:15:42 > 1:15:43Go on, you do that, James.
1:15:43 > 1:15:47- Recently, as well as doing your new series as well...- Yes.
1:15:47 > 1:15:51- ..you've been on The Weakest Link. - We have.
1:15:51 > 1:15:55- It was great.- The reason why I'm laughing, because you cheated.
1:15:55 > 1:15:57- No, we did not. - We didn't!- You did cheat.
1:15:57 > 1:15:59The two of you were together. That's cheating.
1:15:59 > 1:16:02Hold on a minute, the two of us together only constitutes one brain.
1:16:02 > 1:16:07- It wasn't cheating.- That's what Anne Robinson said as well.
1:16:07 > 1:16:09She gave us a hard time, you know. Everything.
1:16:09 > 1:16:13"Is there room behind that podium for both of you?"
1:16:13 > 1:16:16We're going, "Hold on, hold on, we're just holding our bellies in,
1:16:16 > 1:16:19"we'll be all right, we'll be there in a minute."
1:16:19 > 1:16:23Now take the lightly poached turbot from its broth, place it on a tray.
1:16:24 > 1:16:26Put this on to reduce.
1:16:29 > 1:16:30Yum-yum.
1:16:30 > 1:16:33Now, I'm going to use a spoon.
1:16:33 > 1:16:35Spoon.
1:16:35 > 1:16:38- Turbot is fantastic. - Turbot's a gorgeous fish.- Wonderful.
1:16:38 > 1:16:41And it is a little bit more money but it truly is worth it.
1:16:41 > 1:16:44It's like that halibut sort of thing. Really meaty, great fish.
1:16:44 > 1:16:48- No bones in there.- No. And this...
1:16:48 > 1:16:53..this kind of crust, it's just, I don't know, it's lovely.
1:16:53 > 1:16:57The zest's nice. The capers or kelp give it a nice sourness.
1:16:57 > 1:16:59The butter, bit of a black butter vibe.
1:16:59 > 1:17:01A bit more.
1:17:01 > 1:17:05I always butter my sandwiches to the corners, you know.
1:17:05 > 1:17:07- Do you want me to put it on the grill?- Thank you very much.
1:17:07 > 1:17:09- You can finish our sauce. - Great.- Off you go.
1:17:09 > 1:17:12- Or you can get the mushrooms on. - I'll also do some mushrooms on.
1:17:13 > 1:17:15Hot pan, then, yeah.
1:17:17 > 1:17:20- A clove of garlic.- Now, you want to put that in this sauce, do you?
1:17:20 > 1:17:22- Yes, I do, but I want a clove of garlic.- OK.
1:17:24 > 1:17:27- I'll get you a clove of garlic. - Thanks.- Keep going.
1:17:28 > 1:17:30- Garlic.- A clove of garlic.
1:17:30 > 1:17:32Here.
1:17:32 > 1:17:33Oi!
1:17:35 > 1:17:38Just leave that to kind of cook down nicely.
1:17:38 > 1:17:39Now, broad beans.
1:17:39 > 1:17:43Most chefs agree these days that frozen peas are as good as fresh.
1:17:43 > 1:17:44I agree with broad beans.
1:17:44 > 1:17:47You know the French have them, they take the skin off.
1:17:47 > 1:17:50Easy tip, get frozen ones, leave them to thaw out
1:17:50 > 1:17:52and they just pop out. They pop out of the shell, look.
1:17:54 > 1:17:57Easy peasy, lemon squeezy. Put that in your fish broth like so.
1:17:57 > 1:18:00If you want, you can literally just get the kettle full of boiling
1:18:00 > 1:18:02water and pour it on to frozen broad beans, you don't
1:18:02 > 1:18:04have to wait for them to defrost, and they should just pop out.
1:18:04 > 1:18:07- And they're great for salads, aren't they?- They're wonderful.
1:18:07 > 1:18:09I love them just kind of
1:18:09 > 1:18:11put them with a bit of pancetta and some shallots.
1:18:11 > 1:18:14It's lovely. Some creme fraiche. Not much.
1:18:14 > 1:18:15But, you know.
1:18:17 > 1:18:22OK, so I've got my fish stock, my saffron, my beans.
1:18:22 > 1:18:24Where have you been, apart from...?
1:18:24 > 1:18:27I had John Dory in Cancale in Brittany that inspired this dish.
1:18:27 > 1:18:30- Really? - A bit of salt and pepper. Yeah.
1:18:30 > 1:18:33They did the broad beans, the creme fraiche, the fish thing,
1:18:33 > 1:18:35and with artichoke hearts.
1:18:35 > 1:18:37And it does work a treat.
1:18:37 > 1:18:39- Lovely.- Drain those off.
1:18:39 > 1:18:42- Thank you, James. - So we've got our potatoes here.
1:18:42 > 1:18:46- Now these potatoes want, what, about 45 minutes?- About 45.
1:18:46 > 1:18:48I turn them halfway through the cooking
1:18:48 > 1:18:50so that way they fan out nicely.
1:18:51 > 1:18:53I haven't done that.
1:18:53 > 1:18:54LAUGHTER
1:18:54 > 1:18:56Oh, really? We hadn't noticed.
1:18:56 > 1:19:01As we all know, a hedgehog can have its prickles closed at some point.
1:19:01 > 1:19:04So place those either side. That lovely fillet of turbot.
1:19:04 > 1:19:08- Get your finger underneath it. - Super, super fresh crust.
1:19:11 > 1:19:14- That looks good, man.- Oh, it is. There's no mystery to it.
1:19:14 > 1:19:17- Let me just check the seasoning. Hold on.- Don't put the spoon back.
1:19:17 > 1:19:21- I wouldn't.- Your mother will be calling.- As if. Thank you, James.
1:19:21 > 1:19:22There you go.
1:19:24 > 1:19:26And just assemble your beans provocatively.
1:19:26 > 1:19:28LAUGHTER
1:19:28 > 1:19:31Trust you to come up with provocative beans.
1:19:33 > 1:19:36Just for Charles. Not much. Look how light that sauce is, Charles.
1:19:36 > 1:19:39- Yes, I'm looking. I'm looking. - It really isn't kind of a frenzy.
1:19:39 > 1:19:42Good name for a restaurant, that, the Provocative Bean.
1:19:42 > 1:19:44- The Provocative Bean? - Like the Ubiquitous Chip.
1:19:44 > 1:19:47There you go. Thank you.
1:19:47 > 1:19:50- There you go.- So remind us what this dish is again.
1:19:50 > 1:19:54It's a poached turbot with a lime zest and kelp crust
1:19:54 > 1:19:57served in a white wine and broad bean sauce
1:19:57 > 1:20:00with truffled wild mushrooms and Hasselback potatoes.
1:20:00 > 1:20:02- Nearly Hasselback potatoes.- Yeah.
1:20:06 > 1:20:10- So kind of you.- You should try this first.- It does work, though.
1:20:10 > 1:20:15- I'll put it between the two of you. - Go on.- Bon appetit.- I'll try that.
1:20:15 > 1:20:19- All right?- Go on.- Trying the potatoes straight away, you see.
1:20:19 > 1:20:22- Oh, yeah.- Taste that fish.
1:20:22 > 1:20:25It's all about textures, cooking, isn't it, James?
1:20:25 > 1:20:27LAUGHTER
1:20:27 > 1:20:29Fire and ice, sharp and strong.
1:20:29 > 1:20:31- Pass it down.- Very good.
1:20:31 > 1:20:32But that crust, you could use it
1:20:32 > 1:20:34for so many different things, not just fish, I suppose.
1:20:34 > 1:20:38You could use it for lamb, pork, you know, anything like that.
1:20:38 > 1:20:40Oh, yeah, it'd be good. Vary the crust.
1:20:40 > 1:20:42It's a little bit like we make rosti.
1:20:42 > 1:20:45Put different things in for different occasions, like some apple
1:20:45 > 1:20:49in your rosti for pork, or put some sage in that maybe with chicken.
1:20:49 > 1:20:52Keep it fresh.
1:20:52 > 1:20:55- It's great fish. - Si?- Yeah, brill.
1:21:00 > 1:21:02Thumbs up all round there for Dave's turbot
1:21:02 > 1:21:03and even Si seemed to enjoy it.
1:21:03 > 1:21:07Now, when Saturday Kitchen favourite Nigella Lawson came into the studio
1:21:07 > 1:21:09to face her food heaven or food hell
1:21:09 > 1:21:11she told us she was chomping at the bit for chestnuts
1:21:11 > 1:21:13but rather coy when it came to soya milk
1:21:13 > 1:21:15so let's find out what she got.
1:21:15 > 1:21:17It's time to find out whether I'll be sending Nigella
1:21:17 > 1:21:20to food heaven or food hell. So, Nigella, just to remind you,
1:21:20 > 1:21:23your version of food heaven would be these fantastic chestnuts.
1:21:23 > 1:21:26- Oh, yes.- Banging season at the moment.- Beautiful.
1:21:26 > 1:21:28- I'm going to use some marron glace.- Thank you.
1:21:28 > 1:21:31- And also some sweetened chestnut puree.- Adore that.
1:21:31 > 1:21:35But that could be turned into a lovely chocolate tart.
1:21:35 > 1:21:37Almost like a little chocolate torte. Really rich, thick.
1:21:37 > 1:21:39You're speaking my language.
1:21:39 > 1:21:41However, there's a flip side to this coin.
1:21:41 > 1:21:44- It could be the dreaded food hell. - I know.- This stuff.
1:21:46 > 1:21:48Oh, no.
1:21:48 > 1:21:50- You really don't like this. - Don't.- Soya milk.
1:21:50 > 1:21:52I could do these little pancakes,
1:21:52 > 1:21:55- almost like little sort of American pancakes.- You could do.
1:21:55 > 1:21:58Sauteed apples and pears and a nice vanilla syrup.
1:21:58 > 1:22:00So how do you think the viewers have done?
1:22:00 > 1:22:02- I'm praying, I'm praying.- Really?
1:22:02 > 1:22:06Praying for food heaven. Praying.
1:22:06 > 1:22:08They must love you because they have done.
1:22:08 > 1:22:11CHEERING
1:22:11 > 1:22:12Thank you. Thank you.
1:22:12 > 1:22:15Thank God for that - I'm not using soya milk. Brilliant.
1:22:15 > 1:22:17OK, so what we'll do first of all, we're going to start off with this.
1:22:17 > 1:22:19Guys, I want you to take a thin slice of this cake,
1:22:19 > 1:22:20nice and thin, thin, thin.
1:22:20 > 1:22:23- You do that, boss.- Just like you were when you were 14, Gennaro.
1:22:23 > 1:22:26- Thin. - What do you mean when I was 14?
1:22:26 > 1:22:28- Really, really thin. - Argh!- So lovely and thin.
1:22:28 > 1:22:31What we're going to do is in this bowl here I've got some
1:22:31 > 1:22:34chocolate. I'm going to get you to stir in this stuff. Chestnut puree.
1:22:34 > 1:22:37- That would be my pleasure.- When you're looking for this in the shops
1:22:37 > 1:22:39it's really, really important,
1:22:39 > 1:22:41you've got a few days left for you to go out and buy this stuff.
1:22:41 > 1:22:44Sweetened chestnut puree. It comes sweetened or unsweetened.
1:22:44 > 1:22:46It looks identical in the same tin, doesn't it?
1:22:46 > 1:22:48So always look on the back of the packet.
1:22:48 > 1:22:50It's got sugar in it, that one, and that's going to go in there.
1:22:50 > 1:22:53- If you can pour that.- Thank you. Can't it just go in here?
1:22:53 > 1:22:56Just throw that in. That's in melted chocolate.
1:22:56 > 1:22:59- It's delicious that sort of stuff. - It's not very thin, Chef.
1:22:59 > 1:23:04It is thin! Look! Ready, steady, ready.
1:23:04 > 1:23:06- Wow!- Look, how thick is that? - No, no, no.
1:23:06 > 1:23:09- It's not. It's not. - Let's not argue.
1:23:09 > 1:23:11What we're going to do is pour in some double cream.
1:23:11 > 1:23:14- Thank you.- If I could get you to pour that in at the same time.
1:23:14 > 1:23:17- Get you to finish that off. Keep stirring.- OK, I will.- Lovely.
1:23:17 > 1:23:19Over here we're going to make a nice little syrup.
1:23:19 > 1:23:22- Got to get it in there now. - Add some sugar to our pan.
1:23:22 > 1:23:25- Chef, do you want that in there, Chef?- Yeah.- Yes.
1:23:25 > 1:23:26Nice and thin, please.
1:23:26 > 1:23:29- It's thin enough.- It's too thin. - Just do that, look.
1:23:29 > 1:23:30It's very simple.
1:23:31 > 1:23:34What are you doing with that sugar, James?
1:23:34 > 1:23:35Can I do my way, please?
1:23:35 > 1:23:38- The sugar.- What are you doing there?
1:23:38 > 1:23:40- Easy.- Right, I've got a bit of rum.
1:23:40 > 1:23:42Mm. I love rum.
1:23:42 > 1:23:46- Oh!- It's Christmas.- It's Christmas.
1:23:46 > 1:23:47A little bit of rum.
1:23:47 > 1:23:51In go the marron glace. Lovely. Now, these you can make at home,
1:23:51 > 1:23:53if you have time. Marron glace, delicious.
1:23:53 > 1:23:55James, no-one's got time to make them at home.
1:23:55 > 1:23:58They haven't, actually. They'll be ready for New Year, to be honest.
1:23:58 > 1:23:59But they are delicious.
1:23:59 > 1:24:01- Look at that - coated in all that rum.- Oh, beautiful.
1:24:01 > 1:24:06- Throw those in. - Beautiful.- How are we doing?
1:24:06 > 1:24:09- I'm all right if you're all right. - I'm fine, absolutely fine.
1:24:09 > 1:24:10We're both working. Lovely.
1:24:10 > 1:24:14- Right, some more of this... - Call this work?- More of this rum
1:24:14 > 1:24:15- over the top.- Mm.- Look at that.
1:24:15 > 1:24:18- Want me to keep whisking here? - Can it be anything else, Chef?
1:24:18 > 1:24:21- That should be enough. Sorry? - Could it be anything else?- Brandy.
1:24:21 > 1:24:24- I particularly like rum. - I love rum with chestnuts.
1:24:24 > 1:24:25Right, how are we doing?
1:24:25 > 1:24:28- Delicious. Delicious.- Have I finished now?- Yeah, you've finished.
1:24:28 > 1:24:30- Can I lick this?- Go on. You can do.
1:24:30 > 1:24:35- Oh, no!- Sorry.- It's Christmas. - Give me that.
1:24:35 > 1:24:38- That's going on eBay.- You've got it on your nose.- I know I haven't.
1:24:38 > 1:24:42- That partridge leg as well. Get your hands off that, boys.- That's mine.
1:24:42 > 1:24:46There you go, a spatula. Now all we do with this now is pour this.
1:24:46 > 1:24:49- Chef, give us a job over here. - You're going to get one in a minute.
1:24:49 > 1:24:52- Just...- Look at that. - Patience, patience.
1:24:54 > 1:24:57This is almost like a little chocolate torte.
1:24:57 > 1:25:01It's thicker, lovely and rich.
1:25:01 > 1:25:02Press that down nicely.
1:25:02 > 1:25:05Is jewels the kind of thing. That's the style, I think. There you go.
1:25:05 > 1:25:08- Big jewels.- Pop that in the fridge.
1:25:08 > 1:25:09- Pop it in the fridge.- OK.
1:25:09 > 1:25:12Now this needs to sit in the fridge for about two hours to firm up.
1:25:12 > 1:25:14Guys, if you get me a whisk and a bowl,
1:25:14 > 1:25:16I want you to whip up some cream for me.
1:25:16 > 1:25:19- Let him carry on, as if we're listening.- He's happy.- Boys.
1:25:19 > 1:25:23- Yes, Chef.- Sorry. - Is this soya milk cream, Chef?
1:25:23 > 1:25:25- Turn my hearing aid up.- Oh, my.
1:25:25 > 1:25:28I'll get a chopping board again because you might need it.
1:25:28 > 1:25:31Where's our little...?
1:25:31 > 1:25:33- Got our blowtorch. - You can't stop.
1:25:33 > 1:25:38I love this thing. Best gadget you can give a chef for Christmas -
1:25:38 > 1:25:40a blowtorch.
1:25:40 > 1:25:44And give him a new chopping board cos it always burns as well.
1:25:44 > 1:25:46- And then...- That's very good.
1:25:46 > 1:25:49..you get a nice clean line round the edge.
1:25:49 > 1:25:51- Very, very good.- Magnifico.
1:25:51 > 1:25:53While I make a portion of this, can you sign me...?
1:25:53 > 1:25:56This is the first time I've ever done this on Saturday Kitchen.
1:25:56 > 1:26:00- Can you sign me your book?- Yes. - Just put, "To Susan."
1:26:00 > 1:26:02Susan's my mother and, being a Yorkshireman,
1:26:02 > 1:26:04that book was free
1:26:04 > 1:26:06so that's solved that problem.
1:26:06 > 1:26:09- Well done, lad. Well done. - Thank you.
1:26:10 > 1:26:12Now, look at this.
1:26:12 > 1:26:14What you need to do with this is you need to cut this
1:26:14 > 1:26:17- straight the way through.- Just take your time, Chef. Take your time.
1:26:17 > 1:26:19- Cream's not ready yet. - Slowly, slowly, slowly.
1:26:19 > 1:26:20Slowly, slowly, slowly.
1:26:20 > 1:26:23I thought he was an expert.
1:26:23 > 1:26:26- I was.- Clean the knife and then cut through again.
1:26:26 > 1:26:29- This is soya milk this, I'm sure it is.- Stop it.
1:26:29 > 1:26:31It's not soya milk. Lift this off.
1:26:34 > 1:26:35Wow.
1:26:35 > 1:26:38That's amazing.
1:26:38 > 1:26:41- You like that?- I like it. - Come on, boys, hurry up.
1:26:41 > 1:26:44- It's done, it's done, it's done. - It's done, it's done, it's done.
1:26:44 > 1:26:47Oh, yes. Well done, Chef. Excellent.
1:26:48 > 1:26:50It's the arthritis setting in on both of them.
1:26:50 > 1:26:52We do all the work, now the boy takes over.
1:26:52 > 1:26:55- Thank you.- It's like cooking with Help the Aged.
1:26:56 > 1:27:02- Right...- Why do you stand for it? - Oh, come on.- We're getting paid.- Oh!
1:27:02 > 1:27:04Not a lot, I might add. There we go. Right.
1:27:04 > 1:27:09- A little bit of...- He needs all the help he can get. Oh, look at that.
1:27:09 > 1:27:12That's the best bit of the dish, the cream. Fantastic.
1:27:12 > 1:27:15- Dive into that.- I certainly will. - I've got a little bit left over.
1:27:15 > 1:27:18- There you go.- Thank you.- Oh, yes!
1:27:18 > 1:27:20- Just finishes it off.- Sorry.
1:27:20 > 1:27:22ALL SHOUT
1:27:24 > 1:27:29- I'll fix it, I'll fix it.- This is out of this world.- Do you like that?
1:27:29 > 1:27:32- It is food heaven.- Chestnuts and chocolate. Just delicious.
1:27:32 > 1:27:33Where are you going, boys?
1:27:33 > 1:27:37Here. Taste, taste. Bring over the glasses, guys.
1:27:37 > 1:27:41- That looks delicious. - Sorry, I keep doing it.
1:27:42 > 1:27:47- It's like the last thing you've ever eaten.- Death by chocolate.
1:27:47 > 1:27:49- Dive into this. - We get the whole one.
1:27:49 > 1:27:54But seriously that is just, just, just divine.
1:27:54 > 1:27:56Dive into that.
1:27:56 > 1:27:59- The chestnuts and just leave it, leave it like that.- There you go.
1:27:59 > 1:28:01It really sets in the fridge, doesn't it?
1:28:01 > 1:28:04This is quite unusual. Would you serve it with this?
1:28:04 > 1:28:05Chilled tawny port? Absolutely.
1:28:05 > 1:28:07I wouldn't bother with serving anything.
1:28:07 > 1:28:11- I'm would just go eat that by myself.- That is amazing.
1:28:11 > 1:28:12- You like that?- Amazing.
1:28:12 > 1:28:15The marron glace, just a real unusual flavour.
1:28:15 > 1:28:19- Sugary, very, very nice. - I like this.
1:28:19 > 1:28:23- It's like very upmarket cough linctus.- Yeah.
1:28:28 > 1:28:30I'll tell you what, that looked like food heaven all round there.
1:28:30 > 1:28:32Everyone was diving in.
1:28:32 > 1:28:35And that's it from us this week and this year, in fact,
1:28:35 > 1:28:37and I hope you've enjoyed looking back at some of
1:28:37 > 1:28:39the best moments from the Saturday Kitchen archives.
1:28:39 > 1:28:42And if you fancy giving any of today's studio recipes a go
1:28:42 > 1:28:46in time for New Year, you can find them all on the BBC website.
1:28:46 > 1:28:50Thanks for watching. Have a happy New Year and I'll see you in 2018.