31/12/2017 Saturday Kitchen Best Bites


31/12/2017

Similar Content

Browse content similar to 31/12/2017. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

It's New Year's Eve and we have a great line-up for you today,

0:00:020:00:04

with plenty of sweet treats before you give them all up

0:00:040:00:06

for New Year's resolutions.

0:00:060:00:07

So grab your party poppers, crack open the buck's fizz

0:00:070:00:10

and enjoy another serving of Saturday Kitchen Best Bites.

0:00:100:00:13

Welcome to the show. Now, for the next hour and a half,

0:00:350:00:37

we'll be bringing you more classics than a DJ at midnight

0:00:370:00:39

as we dig through the Saturday Kitchen archives.

0:00:390:00:42

Coming up, James Martin makes comedian Stephen K Amos

0:00:420:00:45

a semolina and honey cake, served with double cream.

0:00:450:00:48

Catherine Fulvio is here making Sicilian street food

0:00:480:00:51

with an Irish twist.

0:00:510:00:52

She roasts pork loin with chilli, orange zest and parsley

0:00:520:00:55

before making saffron rice risotto balls

0:00:550:00:58

with a melting mozzarella middle.

0:00:580:01:00

Our favourite Scot, Nick Nairn, is here with the perfect pudding.

0:01:000:01:03

He makes steamed marmalade pudding,

0:01:030:01:05

served with vanilla and Drambuie custard.

0:01:050:01:07

It's England versus France in the Saturday Kitchen Omelette Challenge,

0:01:070:01:12

as Ben Tish takes on Daniel Galmiche. Then it's over to

0:01:120:01:14

one half of the Hairy Bikers,

0:01:140:01:16

as Dave Myers tantalises us with his turbot.

0:01:160:01:19

He poaches the turbot before covering

0:01:190:01:21

with a lemon and kelp crust,

0:01:210:01:23

served on a bed of truffled mushrooms

0:01:230:01:24

with crispy Hasselback potatoes

0:01:240:01:26

and a white wine and broad bean sauce.

0:01:260:01:28

And, finally, Saturday Kitchen favourite Nigella Lawson

0:01:280:01:31

faces her food heaven or her food hell.

0:01:310:01:33

Will she get her food heaven, a chestnut and chocolate tart

0:01:330:01:35

made with sweet chestnuts, dark chocolate and a splash of rum?

0:01:350:01:38

Or her food hell, soya milk pancakes with roasted apples, pears

0:01:380:01:42

and walnuts in a vanilla syrup?

0:01:420:01:43

Two lovely-looking desserts, but which one does she get?

0:01:430:01:46

You're going to have to keep watching to find out.

0:01:460:01:48

But first up, New Zealander Nic Watt

0:01:480:01:50

is showing off British lamb at its very best.

0:01:500:01:52

-Welcome back.

-Thank you, thank you.

0:01:530:01:55

So, Nic, Mediterranean. Why the Mediterranean, then?

0:01:550:01:57

-Cos you spent years studying Japanese food.

-Absolutely.

0:01:570:02:00

You're still doing that, but...?

0:02:000:02:01

Still doing the Japanese, but with the influence now of Aurelia,

0:02:010:02:04

tapping into the flavours of the Mediterranean.

0:02:040:02:06

And the philosophy of what we're serving is the same.

0:02:060:02:09

We have the very best tuna sashimi or salmon sashimi,

0:02:090:02:12

-just served like that.

-Yeah.

0:02:120:02:13

Aurelia, we have the very best jamon Iberico

0:02:130:02:15

-or the very best San Daniele, just served beautifully.

-Sounds good.

0:02:150:02:18

So this is one of the dishes that you've looked at on your travels?

0:02:180:02:21

-Absolutely.

-What is it, then?

-So I've got a beautiful lamb leg.

0:02:210:02:24

The important part is we're going to stud it with some rosemary,

0:02:240:02:26

-some garlic and some anchovies.

-Yeah.

0:02:260:02:28

And just allow all those flavours to get in there while it roasts slowly.

0:02:280:02:32

-This would be English lamb, yeah?

-Yes, it is.

0:02:320:02:34

Don't want any of that New Zealand stuff!

0:02:340:02:37

Not when you're all the way over here.

0:02:370:02:39

But if you're in New Zealand, it's the best. It's the best.

0:02:390:02:42

-Fed off all those beautiful salt marshes.

-Yeah.

0:02:420:02:44

So what I'm doing is I'm just studding...

0:02:440:02:46

Well, I'm just starting to spike the leg, about every inch.

0:02:460:02:51

Now, this is the salt marsh lamb that you're using there.

0:02:510:02:54

Why do you think this is so good?

0:02:540:02:56

It's fed off the salt pastures, and why is it so good?

0:02:560:02:58

It's as close as you can get to New Zealand lamb all the way over here.

0:02:580:03:01

LAUGHTER

0:03:010:03:02

No, seriously, it's fed off the New Zealand pasture...

0:03:020:03:05

-New Zealand pastures? Off the salt...

-New Zealand pastures!

0:03:050:03:07

Yeah, yeah. Off the salt pastures.

0:03:070:03:09

-And the flavour comes in to the lamb, without question.

-Yeah.

0:03:090:03:14

So nice, big chunks of garlic into there.

0:03:140:03:17

Right, I've got some garlic chips here, which I'm going to fry.

0:03:170:03:20

-You want these frying off.

-Yeah,

0:03:200:03:21

-I want them fried off nice and golden.

-Right.

0:03:210:03:23

And they'll just... It'll soften the flavour,

0:03:230:03:26

but still give you that nice little garlic note...

0:03:260:03:28

-Right.

-..coming through.

-And, as well as that, you're going

0:03:280:03:31

-to do these sort of little potato things.

-Yeah.

0:03:310:03:33

-Tell us, what am I making?

-You're making an almond croqueta.

0:03:330:03:36

So it's going to be the starch or the veg to go with...

0:03:360:03:39

CLATTERING Don't worry, carry on.

0:03:390:03:41

..with the meal.

0:03:410:03:42

And the important part is to get some roasted potatoes first,

0:03:420:03:45

-so you get that lovely dry, roasted potato.

-Yeah.

0:03:450:03:48

And instead of breadcrumbing them or coating them,

0:03:480:03:51

we'll coat them in a lovely almond crust.

0:03:510:03:54

Right.

0:03:540:03:55

So what I've got here, the rosemary's going in.

0:03:550:03:58

And the important part is to really get it every inch apart,

0:03:580:04:02

because then when you carve the meat,

0:04:020:04:04

-which we're going to do this...

-Yeah.

0:04:040:04:05

..every slice is getting the nice component

0:04:050:04:08

of rosemary, garlic and anchovy.

0:04:080:04:09

So tell us about the new restaurant, then.

0:04:090:04:11

So you've been open, what, a couple of months now?

0:04:110:04:14

-No, not even. It's four weeks.

-Right.

-Four weeks now.

0:04:140:04:17

It's in Mayfair, and it's a beautiful location we've taken over.

0:04:170:04:21

-Split over two floors.

-Yeah.

0:04:210:04:23

There's a... Upstairs, there's a charcuterie bar and salad bar,

0:04:230:04:28

where we're slicing all the fresh hams, all the fresh octopus

0:04:280:04:32

-and peppers, etc, all sliced up there.

-Right.

0:04:320:04:35

-Then you go downstairs, and what we have is an open kitchen...

-Yep.

0:04:350:04:40

..as we do in the Rokas.

0:04:400:04:42

But it has a rotisserie, which is something which is new.

0:04:420:04:46

Because you've got the old robata grill at Roka, haven't you?

0:04:460:04:51

Absolutely. The important part of the rotisserie, though,

0:04:510:04:53

is this one here... When you go into so many restaurants,

0:04:530:04:55

you see like a lonely quail spinning round.

0:04:550:04:57

This rotisserie, you'll see like this -

0:04:570:04:59

you'll see a whole beautiful leg of lamb spinning round.

0:04:590:05:01

-We'll see whole five-bone ribs of beef spinning round.

-Right.

0:05:010:05:04

And they take about an hour and a half to two hours to cook,

0:05:040:05:07

and then they're beautiful and soft.

0:05:070:05:09

Here we go. It's studded up.

0:05:090:05:11

A little bit of salt and pepper.

0:05:130:05:14

So the reason why we've baked the potatoes

0:05:140:05:16

is just to keep them nice and dry?

0:05:160:05:17

-You want a nice, dry potato. Exactly.

-Right.

0:05:170:05:20

I'm going to just pop this into an oven, about 350.

0:05:200:05:23

I suppose you could do this with...

0:05:250:05:26

Could you do this with shoulder and cook it for longer, I suppose?

0:05:260:05:29

You could do it with shoulder.

0:05:290:05:30

The only thing is, if you do it with shoulder,

0:05:300:05:32

it's not going to carve as nicely as a nice lamb leg like this.

0:05:320:05:36

And you want it to be nice and carvable.

0:05:360:05:39

So next, we're going to go for the salmoriglio sauce.

0:05:390:05:41

Which... Some capers.

0:05:410:05:43

-You don't want these?

-No. No, no, no.

0:05:430:05:46

LAUGHTER

0:05:460:05:47

Jacket potato skins. You can't waste them. Lovely.

0:05:470:05:50

Actually, potato skins roasted in the oven with garlic

0:05:500:05:52

-and rosemary, absolutely beautiful.

-Brilliant.

0:05:520:05:55

-Right, that's enough, yeah?

-Yes, perfect, perfect.

-Perfect.

0:05:550:05:58

These are these little garlic chips.

0:05:580:06:00

So what I'm doing here, I'm just picking down the oregano.

0:06:000:06:03

Now this... This salmoriglio sauce is a South American version,

0:06:030:06:06

-pretty much, of a salsa verde.

-Right.

-So, you know, you can use...

0:06:060:06:11

Here, I've got oregano, mint, a classic combination with lamb,

0:06:110:06:15

and some parsley. Parsley's just to stretch those flavours out.

0:06:150:06:20

Mint is to give that nice sort of, er...minty note.

0:06:200:06:23

-Minty note, yeah.

-Minty note.

0:06:230:06:25

Right, so in here you've got the egg yolk, a little bit of nutmeg?

0:06:250:06:28

-Yeah, a little bit of nutmeg.

-Yeah.

0:06:280:06:29

-And you just want to add in a little bit of sliced parsley.

-Right, OK.

0:06:290:06:33

Just a touch.

0:06:330:06:35

Now, what's this about you opening a Peruvian restaurant as well?

0:06:350:06:38

-What's that I've heard?

-Yes.

0:06:380:06:40

The next one on the cards is a Peruvian restaurant.

0:06:400:06:43

It's going to be called Coya.

0:06:430:06:44

He only does this to get a free holiday to do a bit of research -

0:06:440:06:47

that's why it is, isn't it?

0:06:470:06:48

I'm off to Peru, to Lima, Peru in the next first two weeks of January.

0:06:480:06:52

-For food research.

-Right.

-And, er...

0:06:520:06:55

-What's in Peru?

-What's in Peru?

0:06:550:06:57

Well, the beauty about this restaurant

0:06:570:06:59

is it's going to have a...

0:06:590:07:00

..ceviche bar and tiradito bar. So you go out there and sit up there

0:07:010:07:05

and have freshly-cut ceviche and tiradito.

0:07:050:07:08

-And we'll have a big, open wood grill.

-Right.

0:07:080:07:11

So we're going to tap into the flavours of South America

0:07:110:07:14

with the wood grills and the ceviches and the tiraditos.

0:07:140:07:17

And just... You know, I think that the South American

0:07:170:07:21

and Peruvian food movement is coming to the global scene.

0:07:210:07:26

-This is going to be in London as well?

-This is going to be in London.

0:07:260:07:29

Yeah, absolutely.

0:07:290:07:30

-So I've got this in there.

-I've mixed this up.

-Got all my herbs.

0:07:310:07:34

You want flour, egg and the crumb in here, don't you?

0:07:340:07:37

I'm going to move that down there.

0:07:370:07:39

-There you go.

-Yeah, it's got to be paneed into little... Little balls.

0:07:400:07:43

Got the flour.

0:07:430:07:45

Bit of egg.

0:07:450:07:47

-Yes.

-There you go. And then the crumbs.

0:07:470:07:50

-Instead of the crumbs, you're going to use some almonds.

-Yes.

-Right.

0:07:500:07:53

But we want the almonds crushed up.

0:07:530:07:55

-Want me to crush the almonds for you? Give them a crunch up?

-Go on.

0:07:550:07:59

There you go. So what's this you're making here, then?

0:07:590:08:01

-Tell us about this.

-This is the salmoriglio.

0:08:010:08:04

-BLENDER WHIRS

-There were go.

0:08:040:08:05

Salmoriglio sauce. This is...

0:08:050:08:07

I'm going to make quite a rough, rough style pesto.

0:08:070:08:11

And we'll use this to serve on the side and drizzle over the top.

0:08:110:08:14

Couldn't you have brought ready-crushed almonds?

0:08:140:08:16

I could have, but I wanted something for you to do.

0:08:160:08:18

-There we go, right.

-It gives it that handmade feel.

-Yeah!

0:08:180:08:22

Right, flour.

0:08:220:08:23

-A little bit of these.

-Here we go.

0:08:240:08:27

-About the size of that?

-Perfect.

-There we go.

0:08:270:08:30

Perfect, perfect. And we want to make this quite...

0:08:300:08:33

-quite thin, I want to stretch it out.

-How many do you want?

0:08:330:08:35

-I think, realistically, we need five, don't we?

-Five?! Right, OK.

0:08:350:08:39

-Shall we go for three?

-Right, that's fine. No problem.

0:08:390:08:42

OK, so in we go. Finish it with a little bit of...

0:08:420:08:45

BLENDER WHIRS

0:08:450:08:46

Now, sometimes you would baste that, wouldn't you,

0:08:480:08:50

-over the top of the lamb while it's cooking?

-Yes, absolutely.

-Yeah.

0:08:500:08:53

It just gives it that beautiful finishing touch.

0:08:530:08:55

What you're going to do is just finish it over the top?

0:08:550:08:58

-Yes.

-Right.

0:08:580:09:00

-So we've got flour...

-Get that in there.

0:09:000:09:03

..egg...

0:09:030:09:04

..and the crumb.

0:09:050:09:07

And these want to go in the fryer.

0:09:070:09:09

-They don't have to be all the same size, do they?

-No, no, no.

-Good job.

0:09:090:09:13

-This is home-made, handmade.

-It's lucky, cos they're not!

0:09:130:09:16

-Right.

-Put that in there.

0:09:180:09:19

Do that, I'm going to go over here.

0:09:190:09:21

So it's a bit like a salsa verde, yeah?

0:09:210:09:23

It's very much a salsa verde. That's exactly what it is.

0:09:230:09:25

And what I'm really tapping into is the oregano,

0:09:250:09:28

I wanted the nice flavours to come in there.

0:09:280:09:30

Right.

0:09:300:09:31

We've got our...

0:09:310:09:34

Where's our one that's cooked? Our lamb.

0:09:340:09:37

The one that's cooked is coming out in just a second.

0:09:370:09:39

I'm just grabbing some mint tops.

0:09:390:09:42

Have you got a favourite cuisine, Nic, that you like to cook?

0:09:420:09:45

Cos you've got such a big repertoire.

0:09:450:09:47

I know you're really into your food,

0:09:470:09:49

but is there anything that really stands out for you?

0:09:490:09:51

-My two favourite cuisines are definitely Spanish and Japanese.

-OK.

0:09:510:09:55

And I think that's why I really like this Mediterranean,

0:09:550:09:58

what I'm doing, because I think that they're similar.

0:09:580:10:00

It's all about enhancing...

0:10:000:10:02

..enhancing the flavour, enhancing the ingredient, you know,

0:10:020:10:05

-keeping it simple.

-Yeah.

-Well, the great thing about Spain,

0:10:050:10:07

and we talked about it about a month ago with Rick Stein as well,

0:10:070:10:10

it's the great larder they have, the great ingredients.

0:10:100:10:13

You know, it's not just great seafood, they've got pork,

0:10:130:10:15

-they got everything.

-OK. Yeah, got that.

0:10:150:10:18

Check that out. You can just leave that as it is, if you want.

0:10:180:10:20

You could serve it like that.

0:10:200:10:22

-Yeah, bring it over.

-I'll eat it as it is.

0:10:220:10:23

If you could take that straight to the table, that would be perfect.

0:10:230:10:26

I don't know what you lot are having, but I'm quite happy.

0:10:260:10:28

-Just bring it over.

-Yeah.

-OK, so nice crusty sides.

-Yeah.

0:10:280:10:33

-Smells great.

-Ooh!

0:10:330:10:34

Hey! They look good.

0:10:360:10:37

There we go.

0:10:400:10:43

And we're getting all that anchovy

0:10:430:10:45

and garlic flavour straight in there.

0:10:450:10:47

Let's bring that round.

0:10:510:10:53

-You liking the look of this?

-Liking the look of it.

0:10:530:10:56

-That'll do. That'll do for now.

-Oh, no, no, no.

-That's enough.

0:10:590:11:02

One more, one more. Just for good luck.

0:11:020:11:05

-Right. And we've got these things.

-I'm going to put this here.

0:11:050:11:08

And these colour so much quicker

0:11:080:11:09

cos you've got the almonds in there, yeah?

0:11:090:11:12

-Yeah.

-There you go.

0:11:120:11:13

-A little bit of salmoriglio sauce.

-Yeah?

0:11:170:11:20

And a little bit on the side for dipping the croquetas in.

0:11:200:11:23

Like that.

0:11:240:11:26

That, like that.

0:11:260:11:28

And you know I told you to make five,

0:11:280:11:30

-I'm probably just going to put three on.

-See? I knew that was coming.

0:11:300:11:33

-And there we have it.

-What about my garlic chips?

0:11:330:11:35

-Don't you want them either?

-Oh, yeah. Pardon me, pardon me.

0:11:350:11:38

Phew, that was close.

0:11:380:11:39

-And there we have it, round two.

-What is it again?

0:11:390:11:42

It's our lamb leg with salmoriglio sauce and almond croquetas.

0:11:420:11:45

He's pretty good.

0:11:450:11:46

It looks lovely. You can take that over there.

0:11:510:11:54

Meanwhile, I'll just finish off this piece of meat over here.

0:11:540:11:57

-Lovely.

-Thank you very much. The smells are...

0:11:570:11:59

-I tell you what, it looks great, doesn't it, that?

-Yeah.

0:11:590:12:02

-It smells incredible.

-Look, it's lovely.

0:12:020:12:03

I would say, could you do it with anything else,

0:12:030:12:05

but you wouldn't want anything else for that, would you, really?

0:12:050:12:08

-Nice and simple.

-Roll VT, I might be some time.

-Yeah!

0:12:080:12:11

Tell us what you think.

0:12:110:12:12

But would you leave it to rest before you carved it.

0:12:120:12:14

-Would you say that's the best thing?

-Yeah. Roast it,

0:12:140:12:17

leave it to rest for about 20 minutes,

0:12:170:12:18

and then what's nice, what we did here, we flashed it back in the oven

0:12:180:12:21

-to bring that heat back into it.

-Yeah. And then carve it.

0:12:210:12:23

That is sensational. The crust, and that sauce is beautiful.

0:12:230:12:27

A sensational dish from Nic there,

0:12:320:12:34

and what a great way to transform your Sunday lunch.

0:12:340:12:37

Now, coming up, Stephen K Amos enjoys semolina and honey cake.

0:12:370:12:40

But, first, it's over to Rick Stein,

0:12:400:12:41

who's joining the French Foreign Legion.

0:12:410:12:43

I'm over halfway now on my journey from Bordeaux on the Atlantic,

0:12:480:12:52

all the way to Marseille on the Mediterranean.

0:12:520:12:55

Home for the last four weeks has been my plodding old barge,

0:12:550:12:58

which I have to say I'm getting quite fond of.

0:12:580:13:01

Castelnaudary is the home of France's most popular

0:13:010:13:05

and cherished precooked meal, the cassoulet.

0:13:050:13:09

So, in a little house by the side of the canal,

0:13:090:13:11

and with great trepidation, I cooked my own version,

0:13:110:13:14

and very pleased with it I was too.

0:13:140:13:17

Practically every restaurant here has its own recipe,

0:13:170:13:20

but Castelnaudary is famous

0:13:200:13:22

for another legendary French institution,

0:13:220:13:25

the Legion des Etrangre,

0:13:250:13:27

or the French Foreign Legion.

0:13:270:13:29

THEY SING A MARCHING SONG

0:13:290:13:33

Napoleon said that an army marches on its stomach,

0:13:380:13:41

and I was quite interested in the French Foreign Legion's food,

0:13:410:13:44

because there are so many nationalities involved

0:13:440:13:47

that mealtimes for the chefs must be a nightmare.

0:13:470:13:50

But they cook simple French dishes.

0:13:500:13:52

In the officers' mess,

0:13:520:13:54

they're making haricots vert wrapped in bacon.

0:13:540:13:56

Then a salad of gesiers, which are a confit of duck gizzards.

0:13:560:14:00

That doesn't sound very nice, but they're lovely.

0:14:000:14:02

Then, in the legionnaires' canteen, it was pasta with duck.

0:14:020:14:05

Well, as you can imagine,

0:14:050:14:06

it was extremely difficult to get in here - lots of red tape.

0:14:060:14:10

I'm so glad we got here because I just really like the food.

0:14:100:14:14

I'm very hungry, as it happens, and I could eat this.

0:14:140:14:17

They've got a tomato salad with Provencal herbs,

0:14:170:14:20

they've got duck confit and macaroni and a nice mushroom sauce,

0:14:200:14:24

and some little amounts of Coca-Cola,

0:14:240:14:26

cos it's the army, you see?

0:14:260:14:28

But just look around. I mean, it's just sensational.

0:14:280:14:31

Like, these pictures here, they just sort of...

0:14:310:14:33

They're so evocative, and I'm sure it's all part of belonging.

0:14:330:14:37

You know, I'm just so enthusiastic about the French Foreign Legion.

0:14:370:14:41

Ever since I was a boy at prep school, reading Beau Geste,

0:14:410:14:45

I've still got that enthusiasm.

0:14:450:14:46

And I'm here - I can't believe it!

0:14:460:14:49

THEY SING A MARCHING SONG

0:14:490:14:52

I've just stood in front of that column marching towards us

0:14:580:15:02

singing so slowly and marching so slowly.

0:15:020:15:06

I mean, the whole thing is about this sense of esprit,

0:15:060:15:09

but this one was incredibly moving and it's odd, really,

0:15:090:15:12

because it's so sort of mournful.

0:15:120:15:14

It's like a sort of troop of monks singing some dark Jesuit song.

0:15:140:15:19

But there's something also incredibly menacing about it

0:15:190:15:23

and you can't sort of explain it,

0:15:230:15:25

but you can feel the way that it bonds men together.

0:15:250:15:28

These men have joined for all sorts of reasons.

0:15:300:15:32

They've left their families and friends,

0:15:320:15:35

like Chief Sgt Andy Robeson.

0:15:350:15:37

I joined for adventure.

0:15:370:15:39

Nearly 18 summers ago, I took the ferry.

0:15:390:15:43

I already spoke French at the time and I decided, yes, let's have a go.

0:15:430:15:48

I fancied a working holiday in the South of France

0:15:480:15:50

and this was one of the easiest ways to go about it.

0:15:500:15:54

-That's the truth.

-But what about...

0:15:540:15:55

-What did your parents think, though?

-I didn't tell them at the time.

0:15:550:15:58

The only guy who knew was my best friend, a guy called Tony.

0:15:580:16:01

I hope he's out there and I hope that he sees this.

0:16:010:16:05

Erm...

0:16:050:16:06

It was one of those things

0:16:080:16:10

that I just had to do.

0:16:100:16:12

My family found out about it later.

0:16:130:16:15

Tony decided to leave

0:16:150:16:17

and he eventually let the cat out of the bag.

0:16:170:16:21

My parents began to worry where I'd got to, why it was

0:16:210:16:24

I'd disappeared from the face of the planet, so he let them know.

0:16:240:16:28

And my dad wrote to me.

0:16:280:16:29

I was in Chad at the time.

0:16:290:16:31

He wrote me a letter addressed to Legionnaire Robeson,

0:16:310:16:34

French Foreign Legion, South of France

0:16:340:16:36

and it reached me in Chad in Africa.

0:16:360:16:39

And he explained that it was no big deal, they knew what I was up to

0:16:390:16:43

and they wished me the best of luck and I never looked back.

0:16:430:16:46

That's the way it's always been.

0:16:460:16:48

Well, this is a lamb tagine in memory of that fantastic day

0:16:480:16:52

at Castelnaudary and the French Foreign Legion.

0:16:520:16:54

There's 139 different nationalities in the French Foreign Legion.

0:16:540:16:58

It's amazing.

0:16:580:17:00

But actually it's the North African association that interests me most.

0:17:000:17:03

Funnily enough, I was talking to the chef at the Foreign Legion,

0:17:030:17:07

a guy called Big Mac, would you believe?

0:17:070:17:09

He's actually Burmese. We couldn't film him.

0:17:090:17:11

He didn't want to be filmed because his family is still in Burma.

0:17:110:17:14

I didn't ask any more questions than that, but I asked him

0:17:140:17:16

whether they cook couscous in tagines

0:17:160:17:19

and he said, "Yeah, quite often.

0:17:190:17:21

"Lamb, fish, vegetarian, you name it."

0:17:210:17:23

But it's really the lamb one that I go for most, I think,

0:17:230:17:26

because that's the sort of thing one associates with Morocco

0:17:260:17:29

and Algeria and that sort of thing.

0:17:290:17:31

So, this is lamb shank and you can get your butcher

0:17:310:17:34

to cut it into manageable sized pieces for you.

0:17:340:17:37

I'm browning them using olive oil which gives them a lovely colour.

0:17:370:17:41

It's always important to do this to any meat used in a stew

0:17:410:17:44

and, after all, a tagine is just a stew.

0:17:440:17:46

The point is that caramelising the exterior of the meat

0:17:460:17:50

vastly improves the flavour and the colour of the finished dish.

0:17:500:17:54

Into the same pan, I'm frying off a paste I made earlier

0:17:540:17:57

of garlic, ginger, shallots, red chillies, white peppercorns,

0:17:570:18:03

coriander stalks and salt.

0:18:030:18:05

Next, two teaspoons of ras el hanout -

0:18:050:18:08

that's a pungent mix of spices used all over North Africa.

0:18:080:18:13

Then add chunky pieces of carrot, onions and a little more olive oil

0:18:130:18:18

and coat everything with the paste.

0:18:180:18:19

And then in with some more potatoes, both ordinary and sweet...

0:18:190:18:23

..three to four sliced tomatoes and a handful of dried apricots.

0:18:260:18:32

To accentuate the sweetness, a good tablespoon of honey,

0:18:320:18:36

typical of so many North African recipes.

0:18:360:18:39

Finally, back in with the meat and a pint or so of stock.

0:18:390:18:43

Chicken will be fine.

0:18:430:18:44

I actually sent somebody out to get me a tagine, er...

0:18:460:18:51

As you can see, you couldn't fit

0:18:510:18:53

more than about one hungry person's portion in there.

0:18:530:18:55

It's a bit like sort of Spinal Tap.

0:18:550:18:57

You know, the film where they had this sort of backdrop of Stonehenge

0:18:570:19:00

but somebody had got the measurements wrong

0:19:000:19:03

and it was like 17 inches rather than 17 feet?

0:19:030:19:05

That's a proper piece of equipment,

0:19:050:19:08

but this will do just as well.

0:19:080:19:09

Three to four bay leaves and a little salt

0:19:100:19:13

and we're going to let that cook away gently

0:19:130:19:15

until you're ready for it.

0:19:150:19:17

Now, this is traditionally eaten with couscous,

0:19:170:19:19

which is coarsely ground durum wheat or semolina.

0:19:190:19:23

Semolina means semi-milled.

0:19:230:19:26

It's the same stuff that's used to make pasta.

0:19:260:19:28

You just add boiling water and when it's all soaked up,

0:19:280:19:31

coat it in a little melted butter and a splash of olive oil,

0:19:310:19:35

so that it doesn't clump up, and that's ready to go.

0:19:350:19:38

I think Big Mac and the rest of those tough Legionnaires

0:19:380:19:41

would enjoy my version of the tagine,

0:19:410:19:44

and it'll certainly always remind me of my day with them.

0:19:440:19:47

Virtually anything can be cooked in a tagine,

0:19:500:19:53

but it seems as though this sweet and savoury combination

0:19:530:19:56

has particularly captured the European imagination,

0:19:560:19:59

largely thanks to Arab tradesmen

0:19:590:20:01

who brought it to Europe in medieval times.

0:20:010:20:04

Going back to the barge, our skipper, Lee,

0:20:100:20:12

has spent nearly 30 years living in France

0:20:120:20:14

and he's utterly amazed by the rise of TV chefs.

0:20:140:20:18

A couple of journalists came to visit me all the way

0:20:180:20:20

from Australia, which totally bemused our esteemed Capitaine.

0:20:200:20:24

We don't have TV chefs in France

0:20:250:20:28

apart from people that give you recipes on the telly.

0:20:280:20:30

They stand up there like Fanny Cradock used to

0:20:300:20:33

when I was a kid in England.

0:20:330:20:34

But they've never done anything else apart from stand behind the counter

0:20:360:20:39

with things they've prepared earlier, so I'm not quite sure...

0:20:390:20:42

The revolution - I've been here 27 years -

0:20:420:20:44

I don't know what the revolution in TV cheffing is all about,

0:20:440:20:47

but it's probably to do with...

0:20:470:20:49

When I go to England, I see in the supermarkets all these

0:20:490:20:51

lovely instant TV dinners and all that sort of stuff.

0:20:510:20:55

I think English people would far rather vicariously live cooking

0:20:550:21:00

through someone of the TV chef ilk cooking it for them

0:21:000:21:04

and they could watch it, then they go to the supermarket

0:21:040:21:06

and buy it with his name on, perhaps.

0:21:060:21:08

I'll be happy to go and test some of Rick's TV dinners

0:21:080:21:10

when he brings out his own range.

0:21:100:21:12

Well, I haven't brought out any TV dinners yet and I'd like to go

0:21:130:21:16

on record by saying there's not enough money to entice me to do it!

0:21:160:21:20

-PHONE RINGS

-Hello?

-Hello.

0:21:200:21:23

-How much?

-£20,000?

-That'll do nicely.

0:21:230:21:25

As always, wonderful stuff from Rick.

0:21:300:21:32

Tagines aren't the only great dish to come from that part of the world.

0:21:320:21:35

There are also some delicious sweet things you can try.

0:21:350:21:37

I'm going to show you a great dish that I've come across,

0:21:370:21:39

which is a honey and semolina cake. Very, very simple.

0:21:390:21:42

It's got no eggs in it. It's quite a dense cake,

0:21:420:21:44

but it tastes wonderful when you soak it in this liquor at the end.

0:21:440:21:48

So, first thing, we've got

0:21:480:21:49

some sugar, flour, obviously, we've got some orange zest -

0:21:490:21:51

that will become important when you do the syrup -

0:21:510:21:54

some semolina, a little bit of baking powder,

0:21:540:21:56

some almonds, butter and milk.

0:21:560:21:57

Mix the whole thing together and then we're going to top it with

0:21:570:22:00

a syrup made out of water, a little bit of honey, and this stuff...

0:22:000:22:03

..orange blossom water. What does that remind you of?

0:22:040:22:07

It used to be potpourri.

0:22:070:22:08

You know, actually, I've got to say, this funny-smelling thing

0:22:080:22:11

and semolina - the last time I ever heard the word semolina was 1986.

0:22:110:22:15

-Thanks! Thanks, Stephen.

-I'm just intrigued

0:22:150:22:17

-that you're going to make a cake.

-I'm bigging up this dish.

0:22:170:22:19

But anyway, we'll just throw it all in...

0:22:190:22:21

But your childhood, spent travelling around London

0:22:210:22:24

-in various different places.

-Yes.

0:22:240:22:26

Your parents were thought to be sort of property developers,

0:22:260:22:29

but you thought otherwise as kids, didn't you?

0:22:290:22:31

Yeah, we thought we were in the witness protection programme.

0:22:310:22:34

It's true, cos they used to buy and sell houses and I had loads of

0:22:340:22:38

different primary schools, loads of different mates and, erm...

0:22:380:22:41

But it was quite fun though, because I come from quite a big family,

0:22:410:22:44

and there's about, ooh... There's seven... About? I should know!

0:22:440:22:47

About? Six and a half?

0:22:470:22:49

There are seven children in total and I'm joint third,

0:22:490:22:52

-because I'm a twin. I've got a twin sister.

-But, I mean, was that...?

0:22:520:22:55

I mean, your childhood, was it a fight when you were growing up?

0:22:550:22:57

Was that why you went into comedy,

0:22:570:22:59

to try and be the best and the loudest person in the family?

0:22:590:23:03

Well, you had to be kind of noticed somehow and, you know,

0:23:030:23:06

it was quite easy to get lost within such a big family,

0:23:060:23:09

that I used to do kind of really silly things like, you know,

0:23:090:23:12

whirling, twirling on the spot, seeing how fast I could go.

0:23:120:23:15

Jumping off the stairs one step at a time,

0:23:150:23:18

seeing how far I could get.

0:23:180:23:19

Erm, I won the last one,

0:23:190:23:21

cos I pushed my brother off the top of the stairs,

0:23:210:23:23

which led to other games - who could cry the loudest,

0:23:230:23:26

-who could hide from Mum the longest.

-Yeah.

0:23:260:23:28

My sister won in '87, cos we've not seen her since.

0:23:280:23:30

We used to have a game.

0:23:330:23:34

We used to have a fishing rod and they attach it to something

0:23:340:23:37

at the top of the stairs and it would slowly come down the stairs,

0:23:370:23:40

bounce down, like a cuddly toy, and you'd have to guess what it was.

0:23:400:23:43

Until my sister decided to put my mother's Parker chair and pushed it

0:23:430:23:46

to the top of the stairs and it went straight through the front door.

0:23:460:23:49

I was really impressed with that one. I guessed what it was though.

0:23:490:23:51

You don't want to try that one at home. But, anyway, right...

0:23:510:23:54

I can't top that story. Can't top it at all.

0:23:540:23:55

We weren't allowed to go upstairs.

0:23:550:23:57

-You weren't allowed?

-Yeah, that's how strict my parents were.

0:23:570:24:00

But, I mean, talking of comedy... Cos it wasn't until, what,

0:24:000:24:03

2001, when you were at the Edinburgh festival?

0:24:030:24:05

It seems most of the comedians we know about now,

0:24:050:24:07

the Edinburgh festival is a key thing.

0:24:070:24:09

-It's still a key thing for you, isn't it?

-It's a very key thing.

0:24:090:24:12

This is probably my 11th year going up to Edinburgh.

0:24:120:24:15

Because you get a chance to kind of experiment and do, like,

0:24:150:24:18

more than a 20-minute set

0:24:180:24:20

that you'd normally do in a regular club. You do an hour's show.

0:24:200:24:23

And it's a level playing field, cos people come and see you

0:24:230:24:26

or they don't, your posters are everywhere, and I just have a laugh.

0:24:260:24:31

I love the Scottish people, cos the Scottish people,

0:24:310:24:33

they say it like it is.

0:24:330:24:34

They don't mess about. I was in a fish and chip shop in Edinburgh...

0:24:340:24:37

-Surprise, surprise!

-Eating up there

0:24:370:24:39

is a very, very difficult thing to do

0:24:390:24:40

because you're there working every single night.

0:24:400:24:43

You don't get time to cook anything.

0:24:430:24:44

So I went into a fast food shop. Fish and chips.

0:24:440:24:46

I said to the woman, "Excuse me, love. Is that cod or haddock?"

0:24:460:24:49

She went, "Fish."

0:24:490:24:51

You can't really fight with that, can you?

0:24:510:24:53

-Can't really fight with that one, can you, really?

-No.

0:24:530:24:55

I would say predominantly up north -

0:24:550:24:57

being a Yorkshireman, I like my fish and chips -

0:24:570:24:59

if fish has got skin on, it's haddock.

0:24:590:25:02

And if you ask for fish and chips up north,

0:25:020:25:03

it's predominantly haddock, whereas down south, it's cod.

0:25:030:25:06

-Right.

-There you go. That's the difference.

0:25:060:25:08

-So do I...?

-I'll give you a recipe, you'll cook it yourself.

0:25:080:25:11

When it's battered, you can't tell.

0:25:110:25:12

You can. Flip it over to see the skin on it.

0:25:120:25:14

And if it's got a line running down the centre of the skin,

0:25:140:25:16

-then it's haddock.

-Ah!

0:25:160:25:19

-There you go.

-I'm going to do that next time.

0:25:190:25:21

And also, you can get deep-fried Mars Bars up north.

0:25:210:25:23

-You can get a lot of things.

-What's all that about?

0:25:230:25:25

-I don't know what that's all about.

-Are we at war?

0:25:250:25:28

Yeah, I don't know. Look at this. This is our new tin.

0:25:280:25:31

It's a new year, and we've got a new tin.

0:25:310:25:33

Unfortunately, we haven't got a new spatula,

0:25:330:25:36

cos this thing is useless.

0:25:360:25:37

LAUGHTER

0:25:370:25:39

-This is...

-You just don't know your own strength, James.

0:25:390:25:42

No, this is the department

0:25:420:25:43

that we've got looking for new and innovative items.

0:25:430:25:47

Look. This is just brilliant, innit? We get a new tin... Look at that.

0:25:480:25:52

You've just taken me back to my childhood as well,

0:25:520:25:54

cos I'm looking at that bowl and something inside me

0:25:540:25:56

wants to put my finger round it and lick it.

0:25:560:25:59

-Is it nice?

-Ooh, you'll be sorry.

-Yeah, it is.

0:25:590:26:01

There's no eggs in it, so you'll be fine.

0:26:010:26:03

And what we do is just literally spoon that over the top of there.

0:26:030:26:06

But, I mean, talking about Edinburgh,

0:26:060:26:08

but you've gone quite a lot to the other side of the globe. Melbourne.

0:26:080:26:12

Yes. Melbourne, Australia. I go to Australia quite a bit.

0:26:120:26:15

Melbourne Comedy Festival is quite a big one on the calendar.

0:26:150:26:17

It's every, kind of, March

0:26:170:26:19

and thankfully the audiences kind of get me,

0:26:190:26:21

so when I did... When I released my DVD at the end of, er...

0:26:210:26:26

-..November last year, we filmed it in Sydney, in Australia.

-Right.

0:26:270:26:31

It's quite nice. Very exciting.

0:26:310:26:33

What is it about the Aussies and British comedy, then?

0:26:330:26:35

Or do you have to adapt it to their comedy or not?

0:26:350:26:37

Do you know what? People always say to me, "Oh, aren't they different?"

0:26:370:26:40

But the point is they speak English.

0:26:400:26:43

-It's our language that we lent them.

-Well, kind of.

0:26:430:26:45

Well, they kind of messed it up a little bit, but essentially we speak

0:26:450:26:48

the same language and once you can do that, then you're halfway there.

0:26:480:26:51

And the Aussies, like the Scots, they like to laugh at themselves.

0:26:510:26:54

-AUSTRALIAN ACCENT:

-They don't take things too seriously.

0:26:540:26:56

-You can laugh at them right in their faces.

-Sounds good to me.

0:26:560:26:59

And sometimes, they don't even get it!

0:26:590:27:01

Right, this goes in the oven. 350 degrees Fahrenheit.

0:27:010:27:04

That's about 170 degrees Centigrade.

0:27:040:27:05

It wants to go in for about 30-40 minutes

0:27:050:27:07

and we end up with what we've got here.

0:27:070:27:09

Now, before you actually serve that, what you need to do is soak it,

0:27:090:27:12

and we're going to soak it in a syrup of water, some honey...

0:27:120:27:16

LOUD BUBBLING That's quite a hot pan, actually.

0:27:160:27:19

In fact, I've probably got no water left at this rate.

0:27:210:27:23

In a hot pan, and then some of this orange blossom water.

0:27:260:27:29

But a small amount. Whoa! That's it.

0:27:290:27:32

-No more than that. There you go.

-Is that...? Is it alcoholic?

0:27:320:27:36

No. It's just really, really strong.

0:27:360:27:38

-Oh.

-My granny used to put it on...

0:27:380:27:40

You know the toilet roll cover with the Barbie doll on the top?

0:27:400:27:43

-No.

-You didn't have one of those?!

-No.

0:27:430:27:44

The old knitted toilet roll cover, to keep it warm?

0:27:440:27:47

-No.

-My granny thought of everything. She's thought of everything.

0:27:470:27:50

But anyway, you've got a tour coming up. Tell us about your tour.

0:27:500:27:53

I have got a massive tour coming up.

0:27:530:27:54

I'm going to go all over the country.

0:27:540:27:56

-60-odd dates, innit, this thing?

-75.

-75?!

-We're doing 75 dates.

0:27:560:28:00

We started some of it early, towards the end of last year,

0:28:000:28:03

and we're finishing the rest off

0:28:030:28:04

and we end up at the Hammersmith Apollo in February

0:28:040:28:07

and hopefully we'll do another DVD then.

0:28:070:28:09

-Exciting.

-Another DVD. Cos they're hugely popular at Christmas time,

0:28:090:28:12

-aren't they, these DVDs?

-Well, do you know,

0:28:120:28:14

I think because of all the kind of horrible things, negativities

0:28:140:28:16

happening around the world, people do generally want a bit of release.

0:28:160:28:19

And what better way to find some release than through laughter?

0:28:190:28:22

So what's your tour all about then? What's the theme of it?

0:28:220:28:26

-It's called The Feel-Good Factor.

-Right.

-Yeah?

0:28:260:28:29

And basically I want people to leave all of their problems at the door,

0:28:290:28:32

to know that they can come and see my gig

0:28:320:28:35

and laugh solidly for two hours.

0:28:350:28:37

I've got no rhyme, no reason, no axe to grind, no secret agenda.

0:28:370:28:41

It's just laughs. And we all like a laugh, don't we?

0:28:410:28:44

We do like a laugh, absolutely.

0:28:440:28:45

We might get one when you taste this, but dive into there.

0:28:450:28:48

With a bit of cream over the top.

0:28:480:28:50

-Just a little bit of cream.

-That's lovely.

0:28:500:28:53

Tell me what you think of this.

0:28:530:28:54

-It's semolina.

-Semolina, right.

0:28:540:28:56

I know you've probably had semolina, like you said, ages ago.

0:28:560:29:00

-But not in cake form.

-Taste it in the cake. I think it's all right.

0:29:000:29:03

-With that syrup.

-It looks stunning. Come on.

0:29:030:29:06

Some here?

0:29:060:29:08

-Sounds good.

-That's really good.

0:29:080:29:10

There were certainly no jokes there from Stephen

0:29:150:29:17

when it came to that cake.

0:29:170:29:18

Now, we've still got plenty more to come

0:29:180:29:20

on today's Saturday Kitchen Best Bites

0:29:200:29:22

and now it's over to Catherine Fulvio,

0:29:220:29:24

who's serving up an Irish and Sicilian fusion.

0:29:240:29:27

-Welcome back.

-Oh, thank you very much.

0:29:270:29:30

Welcome back, exactly. So, what are you going to do for us?

0:29:300:29:32

-What are you going to make?

-So, we're doing a kind of

0:29:320:29:34

-Sicilian-Irish dish.

-OK.

0:29:340:29:35

And we're going to roast off some pork with the lovely flavours

0:29:350:29:38

of Sicily here and you're going to make some arancina for me.

0:29:380:29:41

-They're those little rice balls.

-Arancina?

-Arancina.

-OK.

0:29:410:29:44

-Cos they're like oranges.

-They're like oranges.

0:29:440:29:46

That's how they get the title.

0:29:460:29:47

The flavour comes from a little bit of saffron rice, then, does it?

0:29:470:29:50

That's right. So you're just wetting the saffron there

0:29:500:29:52

-and you're going to pop it in the saucepan with the arborio rice.

-OK.

0:29:520:29:56

And a bit more water goes in.

0:29:560:29:58

And the rice then needs to be cooked through and then cooled

0:29:580:30:01

-so that we can shape it.

-OK, that's that one.

0:30:010:30:04

-So we leave that and then it just cooks gently now in there.

-Yeah.

0:30:040:30:07

-And then these are, like, sort of deep-fried?

-They are. They are.

0:30:070:30:11

And you know what, James? They're actually street food in Sicily.

0:30:110:30:13

-Street food?

-Yeah. So, like, I'm kind of taking a little twist.

0:30:130:30:16

-I think the Sicilians might kill me for this one.

-Right.

0:30:160:30:19

-But I'm actually serving it as part of the main course.

-OK.

0:30:190:30:22

And normally in Sicily -

0:30:220:30:24

we're just putting a little bit of mozzarella in them today -

0:30:240:30:26

but normally in Sicily you would have a little bit of ragout

0:30:260:30:30

with some peas inside or you would have some ham and mozzarella.

0:30:300:30:34

-OK.

-So, you're putting a bit of grated Parmesan in there.

0:30:340:30:37

People are watching this going, "Why Italy for an Irish lady? Why?"

0:30:370:30:43

Well, actually, my husband is from Palermo.

0:30:430:30:45

-That's a good enough reason, then, isn't it, really?

-Yeah.

0:30:450:30:48

And everybody says, "Oh, where did you meet? Was it really romantic?

0:30:480:30:51

"Were you in Venice on a gondola?"

0:30:510:30:54

And then I have to tell the awful truth -

0:30:540:30:55

we were in a pub in Dublin when we met.

0:30:550:30:58

But we go to Sicily a huge amount,

0:30:580:31:00

obviously all my husband's relatives are there,

0:31:000:31:02

and it's lovely. It's lovely to have the mix of Ireland with Sicily

0:31:020:31:06

because we've got such great ingredients in Ireland

0:31:060:31:08

and a lot of ingredients that you would use in Sicilian cooking

0:31:080:31:11

grow very, very well in Ireland anyway.

0:31:110:31:13

Now, Ian mentioned Dublin there.

0:31:130:31:15

-You've been there a few times before.

-Oh, yeah.

0:31:150:31:17

So, I mean, fantastic, fantastic part of the world.

0:31:170:31:20

-Great ingredients, that's the key to Ireland, I think.

-Yes, it is.

0:31:200:31:22

-Wonderful ingredients.

-Yeah.

0:31:220:31:24

We said, and I think I've said this to you before,

0:31:240:31:26

it's all about the grass.

0:31:260:31:27

You know, the animals are outside all the time.

0:31:270:31:29

For us, we get rain fairly frequently,

0:31:290:31:32

with a bit of mix of sunshine, and it just results in a really,

0:31:320:31:36

really nice atmosphere for food production.

0:31:360:31:38

I'm making these little saffron... I think I'm doing it right.

0:31:380:31:41

-You've got mozzarella in the middle.

-Yeah.

0:31:410:31:43

I find if you get a bit of egg white on your hand

0:31:430:31:46

and then put a little bit of the rice through a measuring spoon,

0:31:460:31:48

then make a dip, get the mozzarella and then put another ladle on top.

0:31:480:31:51

But you probably already...

0:31:510:31:53

I haven't got a clue what you just said.

0:31:530:31:54

-It's Irish...

-Did you follow that?

-Not at all.

0:31:540:31:56

I haven't got an absolute clue...

0:31:560:31:58

You told me to speak slowly. You told me to speak slowly.

0:31:580:32:02

-Egg white in my hand?

-Yeah, egg white your hand. Yeah, it does help.

0:32:020:32:05

-Egg white in my hand, right.

-Yeah.

0:32:050:32:07

A spoon... Oh, you've already taken that out, OK, so make a dip.

0:32:070:32:11

Right, I'll show you.

0:32:110:32:13

And then I'll get the meat on. Now, here we go.

0:32:130:32:16

OK, so you get your rice on, in your hand like this, OK?

0:32:160:32:19

Right, you make a little well like this.

0:32:190:32:21

You get a bit... Oh, you have some mozzarella there like that, you see?

0:32:210:32:24

And then another little bit of this on top

0:32:240:32:27

and it can slide off and it just sits on top like that.

0:32:270:32:32

Force it together, like so.

0:32:320:32:34

And then... Yeah, you did it.

0:32:340:32:37

-Is that all right?

-I'll let you have that one.

0:32:370:32:39

Too much washing-up, Catherine, you see. That's the thing.

0:32:390:32:42

-Anyway...

-So, I'm just coating the pork in all these lovely flavours.

0:32:420:32:45

I have orange zest, I have chilli,

0:32:450:32:48

I have garlic and I have flat leaf parsley.

0:32:480:32:51

It's so typical in Sicily to have orange with pork

0:32:510:32:54

because, of course, pork as I said to you is a New Year dish

0:32:540:32:58

but oranges are in season at that time as well.

0:32:580:33:00

-So, flour first, then egg white.

-Yes.

-And then the breadcrumbs.

-Yeah.

0:33:000:33:05

And then fry them.

0:33:050:33:06

-Meanwhile, you've just chopped a little bit of chilli.

-I know!

0:33:060:33:09

-It's what you call delegation, James.

-Is that what it is?

0:33:090:33:11

Yeah, that's what it is.

0:33:110:33:13

Now, let's just clean up a little bit

0:33:130:33:16

-and then I'm going to make a little salsa as well.

-Yeah.

0:33:160:33:18

So, tell us about the New Year, then, for you and Ireland.

0:33:180:33:22

-This year...

-Anything new to look forward to next year?

0:33:220:33:26

Er, yes, yeah, well, we're expanding our cookery school,

0:33:260:33:28

so that's going to be great fun.

0:33:280:33:29

We're bringing on a lot more classes.

0:33:290:33:31

I'm working on the next cookbook,

0:33:310:33:33

which is fantastic.

0:33:330:33:35

It hardly seems like the last cookbook was just done

0:33:350:33:38

-when you start the next one.

-Your cook school,

0:33:380:33:40

is it residential as well or what?

0:33:400:33:41

Yes, people will come over and they'll stay with us.

0:33:410:33:44

So, it's all a hands-on experience.

0:33:440:33:47

-Right.

-So it gives people a good chance to really...

0:33:470:33:50

..really learn,

0:33:500:33:51

because I think when you're actually doing things yourself

0:33:510:33:54

-that's how you learn most, isn't it?

-Yeah.

0:33:540:33:56

Right, so we've got a little bit of the chard in there.

0:33:560:34:00

You want some salt?

0:34:000:34:01

-Thank you.

-Pepper?

-Yes, please.

0:34:010:34:03

Now, you're making a little salsa there, so what's in the salsa?

0:34:030:34:06

I'm going to put dates in there and I'm going to put some orange juice,

0:34:060:34:11

some lovely extra virgin olive oil...

0:34:110:34:14

flat leaf parsley and pomegranate.

0:34:140:34:16

Right, there's your little "street food" that we've got there.

0:34:160:34:21

I'm assuming they're all right, are they?

0:34:210:34:23

-Yeah.

-Is that all right?

-Yeah.

0:34:230:34:24

Right, you want this just not frying, just literally...

0:34:240:34:28

-Yeah, just wilt it down, please.

-OK.

0:34:280:34:29

-Like that as well.

-So, with the dates, instead of dates, of course,

0:34:330:34:35

you could use figs - would be really nice in this.

0:34:350:34:38

There's our orange juice gone in.

0:34:380:34:39

Get a little bit of flat leaf parsley in.

0:34:390:34:41

Little bit of salt and pepper.

0:34:410:34:43

So you don't always have to have a hot sauce with, erm...

0:34:430:34:47

-With a pork dish or a meat dish.

-Yeah.

0:34:470:34:51

Something like a cold salsa can actually be really refreshing,

0:34:510:34:54

especially when there's so many other flavours going on.

0:34:540:34:56

Pomegranates - hardly Irish.

0:34:560:34:59

Oh, well, now... You wouldn't know what I grow in my back garden.

0:34:590:35:03

-I had figs this year. I was very impressed.

-Yeah?

-Yeah.

0:35:030:35:05

-Pomegranates, though?

-No, no.

-No.

-That's pushing it a lot.

0:35:050:35:08

There you go.

0:35:100:35:11

-Is that enough?

-That's plenty, thank you, James.

-OK.

0:35:110:35:14

Lovely red colour on that now. Really, really nice.

0:35:140:35:16

So, dates, orange juice, little bit of oil you want in there?

0:35:160:35:19

-Yeah, extra virgin olive oil in there.

-OK. There you go.

0:35:190:35:22

-Just a touch.

-That's lovely. Another little bit I think.

0:35:220:35:24

-Bit more?

-Yeah, yeah. There we go.

-I'll bring the pork over

0:35:240:35:26

-cos this is ready.

-Perfect.

0:35:260:35:28

How long's this had in the oven, then? What temperature?

0:35:280:35:30

The pork is about 35, 40 minutes depending on the level of doneness

0:35:300:35:33

-and the size of the pork, obviously.

-Right.

0:35:330:35:36

-There you go.

-Thank you very much, James. We'll get our plate out.

0:35:360:35:39

Are you happy with your arancina?

0:35:390:35:41

Well, I think I've got it right. I'm not quite sure.

0:35:410:35:43

I've never made them before but I'm pretty sure that's it, isn't it?

0:35:430:35:46

Yeah, it is. Really, really nice.

0:35:460:35:47

Let me get a knife out just to get the meat carved up.

0:35:470:35:50

So the meat's been resting for a little while.

0:35:500:35:52

What we're going to do, James, is...

0:35:520:35:54

-We'll put three little bits there.

-Three little bits.

-Yeah.

0:35:540:35:58

Kind of like there, there and there.

0:35:580:36:01

And by the way, if you're making those arancini, you should really

0:36:010:36:03

make a few of them because they're so nice as snacks the next day.

0:36:030:36:07

Kids love them.

0:36:070:36:09

Cos it's like finger food as well.

0:36:090:36:10

-Kind of centre that maybe a little bit, kind of like that.

-Sorry.

0:36:100:36:14

-Where's the other one?

-There.

0:36:140:36:16

-That's it.

-There!

0:36:170:36:19

-And then we get our little...

-Oh, one on each?

-One on each.

0:36:220:36:24

-Thank you very much, James.

-OK.

-That's lovely.

0:36:240:36:27

One on each one.

0:36:270:36:28

Very nice. And then we get our meat in between, like so.

0:36:280:36:31

There we go.

0:36:340:36:35

Our last bit of meat at the end.

0:36:360:36:38

So is this a traditional dish or is this something...?

0:36:380:36:40

No, this is my twist on it

0:36:400:36:42

because normally you'd have your meat course and it really would just

0:36:420:36:45

be the meat, so this is definitely a kind of a blend of everything.

0:36:450:36:50

-Yeah. And then you've got the salsa over the top as well?

-Salsa, yeah.

0:36:500:36:53

And, you know,

0:36:530:36:54

again, the salsa is kind of my version of all the ingredients

0:36:540:36:57

that are very popular, like dried fruits are very popular

0:36:570:37:01

to serve after your main course and after your fruit course.

0:37:010:37:06

Looks very festive with those pomegranates on it.

0:37:060:37:09

There we go, James.

0:37:090:37:11

-I think we did all right.

-Happy with that?

-Very happy with it.

0:37:110:37:13

So, tell us the name of the dish.

0:37:130:37:15

This here is your roast pork with lovely Sicilian mini arancina

0:37:150:37:19

and a gorgeous date and pomegranate salsa.

0:37:190:37:21

Looks really good. See what it tastes like, then, shall we?

0:37:260:37:30

-Three gentlemen over here.

-Ooh, look at that.

0:37:300:37:33

I'll pop that one in the middle and you get to dive into that one.

0:37:330:37:36

There's three balls and there's five of us.

0:37:360:37:38

Three balls, one each. One each.

0:37:380:37:41

-Have a dive into that.

-This is Irish fusion, is it?

0:37:410:37:44

It's definitely Irish fusion. The chard is Irish and the garlic.

0:37:440:37:47

But like you say, you can make those risottos easily in advance.

0:37:500:37:53

-Great stuff over Christmas.

-They're absolutely lovely.

0:37:530:37:55

And you can put other flavours in there as well, you know.

0:37:550:37:57

I was trying to stick with slightly traditional...

0:37:570:38:00

Those little arancina are just so practical.

0:38:000:38:02

He's not going to share.

0:38:020:38:03

No, he's not going to share, he's straight in there.

0:38:030:38:05

This is not a gentleman, look...

0:38:050:38:07

-Any good? Any good?

-Mm. Very good.

0:38:070:38:09

Like cheese balls.

0:38:090:38:11

LAUGHTER

0:38:110:38:13

A great dish from Catherine there,

0:38:180:38:19

which seemed to go down very well with the boys in the studio.

0:38:190:38:22

Next up, Keith Floyd is taking a trip to the Orkney Islands.

0:38:220:38:25

It's incredible that this journey has ended.

0:38:320:38:35

This is the last programme!

0:38:350:38:37

# Hallelujah! Hallelujah!

0:38:370:38:42

# Hallelujah! Hallelujah! Hallelujah! #

0:38:420:38:47

It's the last programme!

0:38:470:38:49

And my ship, the HMS Gastronaut, rusted, rotten,

0:38:490:38:52

abandoned by the BBC!

0:38:520:38:54

No money left. Beached here on the Orkneys,

0:38:540:38:57

where, over the next half hour, on this splendid island,

0:38:570:39:00

I will end up well and truly in the soup.

0:39:000:39:02

To begin, I thought I'd cook an Orcadian chunky fish soup -

0:39:040:39:07

a simple affair made with fresh halibut, salmon, scallops and sole.

0:39:070:39:11

But as the cooking process is so simple,

0:39:110:39:13

a trip round these wonderful islands

0:39:130:39:14

is essential to create an appetite and to give a sense of place.

0:39:140:39:18

And here there are more standing stones and ancient monuments

0:39:180:39:21

than in any other place of its size in Northern Europe.

0:39:210:39:24

Here they came from unknown Stone Age peoples to the Picts,

0:39:240:39:28

Celtic monks, Norsemen, Vikings and Scots of all types,

0:39:280:39:31

from religious refugees to cattle thieves.

0:39:310:39:33

Even shipwrecked Spaniards from the Armada sought refuge here.

0:39:330:39:37

And in both World Wars, Scapa Flow was the main base

0:39:370:39:40

for the British home fleet,

0:39:400:39:41

with the rusting remains of sunken cargo boats

0:39:410:39:43

deliberately placed at strategic points

0:39:430:39:46

to impede the German submarines.

0:39:460:39:48

Orosius, the famous Roman travel writer was dead right

0:39:480:39:51

in his fifth-century guide to Northern Europe when he said

0:39:510:39:54

this place is brilliant for fresh scallops and wild flowers,

0:39:540:39:56

especially in May.

0:39:560:39:58

-LOUD WHISTLE

-Ha! Yes!

0:39:580:40:00

Well, I hope you enjoyed that.

0:40:000:40:01

They are beautiful, aren't they, these islands?

0:40:010:40:03

It's little wonder the Orcadians

0:40:030:40:04

don't really want to be thought of as Scottish.

0:40:040:40:06

They're very proud of this place.

0:40:060:40:08

Anyway, while you've been away, I've been cooking away busily here.

0:40:080:40:11

My soup's been simmering delicately away.

0:40:110:40:13

And let me remind you of precisely how I cooked it.

0:40:130:40:16

First of all, I chopped up some onions,

0:40:160:40:18

fried them in a little bit of butter,

0:40:180:40:20

added some vermouth and some white wine, then some fish stock.

0:40:200:40:23

Then I thickened it with some stuff called beurre manie -

0:40:230:40:26

flour and butter - then added cream,

0:40:260:40:28

stirred it round, simmered it for a bit. It's delicious.

0:40:280:40:30

Add my bits of fish. In my case, scallops, salmon, turbot...

0:40:300:40:34

All these wonderfully expensive things, but that's because

0:40:340:40:37

we like to exploit the BBC mini-breaks to the maximum.

0:40:370:40:39

You, of course, don't have to go to those lengths at home.

0:40:390:40:41

You could use things, simple fish like cod and conger eel,

0:40:410:40:43

for example, and still have a very fine dish indeed.

0:40:430:40:46

I think it's time just to taste, to see how it is getting on.

0:40:460:40:50

It's very delicious, but it needs a little salt.

0:40:500:40:55

I think it's always worthwhile adding the flavouring

0:40:550:40:57

to delicate things like this at the end.

0:40:570:40:59

You get the best and the freshest flavour. And, incidentally,

0:40:590:41:02

you've probably seen this. My director wanted me to make a joke.

0:41:020:41:05

You know the joke about "I don't think this horse will work again."

0:41:050:41:08

I thought that was a fairly tasteless thing.

0:41:080:41:09

-This is, in fact, fish stock.

-HORSE SNORTS

0:41:090:41:11

I'm going to add a bit more to my soup now

0:41:110:41:14

because it's a bit too thick for my liking

0:41:140:41:16

so we'll add a little bit of that, stir that in. And I think

0:41:160:41:19

it is absolutely ready to go. A quick slurp for me...

0:41:190:41:22

That's better. A silk handkerchief

0:41:240:41:26

to wipe the drips off my thing with.

0:41:260:41:29

And let's have a taste. See what we think. Orcadian fish soup.

0:41:290:41:32

It's heavenly.

0:41:370:41:39

It doesn't need to be smothered with chopped parsley

0:41:390:41:42

or fresh herbs or things like that.

0:41:420:41:43

The subtle flavours of the fish from this wonderful, cool, cold sea

0:41:430:41:47

around these islands is unimpaired.

0:41:470:41:49

It's beautiful, it's delicious.

0:41:490:41:50

And so it's off to meet a man from Hoy.

0:42:030:42:05

And I'm pleased to say that the road

0:42:050:42:06

was relatively otter-free that morning

0:42:060:42:08

and there weren't any serious hold-ups.

0:42:080:42:10

David Hutchinson used to be, in another life,

0:42:100:42:12

a television cameraman, restaurateur, nurse and writer,

0:42:120:42:16

but he turned his back on the bright lights of Kirkwall

0:42:160:42:19

and by painfully gathering driftwood and flotsam,

0:42:190:42:21

he set about restoring a tumbled-down croft in the search

0:42:210:42:24

for a more meaningful existence

0:42:240:42:25

and the serious business of making crab soup

0:42:250:42:28

or partan bree, as the Scots would have it.

0:42:280:42:30

In his designer kitchen, largely made from discarded fish-boxes,

0:42:300:42:33

he explained.

0:42:330:42:35

Making the soup is a doddle.

0:42:350:42:37

A chunk of butter in the pot, melt it...

0:42:370:42:40

-You didn't rise to me calling this a Scottish soup at all.

-No, no, no.

0:42:400:42:45

Because it's very much an Orcadian thing.

0:42:450:42:47

In the old days, of course, you see, the people who lived

0:42:470:42:49

in the little crofts, they only had about five hectares of land,

0:42:490:42:52

which was enough to grow crop for the cattle and a little meal.

0:42:520:42:56

And they all had little fishing boats and they went out in the bay

0:42:560:42:58

and they all fished for lobsters,

0:42:580:43:00

which, as you know, are very much sought-after and expensive.

0:43:000:43:03

And often they used to pull up crabs in their lobster-pots

0:43:030:43:06

and they threw them away.

0:43:060:43:07

But when times were hard,

0:43:070:43:09

they always resorted to the sea again, to gather crabs.

0:43:090:43:13

And then, of course, by cooking it in a little butter and some milk...

0:43:130:43:18

So the milk goes in at this stage.

0:43:180:43:19

Yes, well... You can add it all at the same time.

0:43:190:43:23

Now, a lot of people used to make it

0:43:230:43:24

with the meat from the back, which is brown

0:43:240:43:27

but sometimes, you can put white in.

0:43:270:43:29

It doesn't really matter. The brown just gives it a nice colour

0:43:290:43:31

but I often think that the meat

0:43:310:43:33

from the back of the crab has got much more flavour.

0:43:330:43:36

-So, in it goes too.

-What, the whole lot?

-The whole lot.

0:43:360:43:39

If you're going to make soup, you've got to do it on a grand scale.

0:43:390:43:41

-Could you chuck that...?

-Indeed, indeed.

-Thank you.

0:43:410:43:44

-I tell you what, our crew will be well-fed today.

-Yes.

0:43:440:43:46

-For the first time in a week.

-And, of course, the great secret

0:43:460:43:48

with this soup is that you just simmer it

0:43:480:43:50

because it's been cooked already.

0:43:500:43:51

What's the difference between an Orcadian...?

0:43:510:43:53

-I mean, it's all Scotland, isn't it?

-No! Certainly not.

0:43:530:43:57

You'd never get an Orcadian worth his salt admitting to be a Scot.

0:43:570:44:00

We're a North Atlantic people. Our origins are Scandinavian.

0:44:000:44:03

And a lot of people who come up to Orkney express great surprise

0:44:030:44:07

that we don't speak Gaelic here,

0:44:070:44:08

which is the native language of Scotland.

0:44:080:44:10

And Orcadians, too, when they go to concert parties

0:44:100:44:13

of people who come up from the south,

0:44:130:44:15

and you get some splendid figure strolling onto the stage in a kilt

0:44:150:44:20

and Highland dress

0:44:200:44:21

and then he starts warbling away in a foreign language.

0:44:210:44:23

It's as alien to Orcadians as Mandarin Chinese or Greek.

0:44:230:44:27

And all these wonderful, stirring songs

0:44:270:44:29

about marching through the heather and Granny's Heiland Hame -

0:44:290:44:32

there's no such thing as Granny's Heiland Hame any more.

0:44:320:44:34

It was bulldozed down years ago and turned into time-share flats,

0:44:340:44:37

which are full of Germans or Arabs.

0:44:370:44:39

Do I detect a hint of bitterness there?

0:44:420:44:44

No, surely not! David's a man who wants for nothing.

0:44:440:44:47

He even brews, among other things,

0:44:470:44:48

his own electricity with the aid of a propeller on his roof.

0:44:480:44:51

But back to this brilliant soup.

0:44:510:44:53

Once the cooked crab has been

0:44:530:44:55

thoroughly warmed through in the milk, you add some fresh cream

0:44:550:44:57

and thicken it with about four generous handfuls of oatmeal,

0:44:570:45:00

which makes a thick, nutritious and body-building meal.

0:45:000:45:04

And it takes about five minutes to make.

0:45:040:45:06

But don't serve it as a starter for some delicate little dinner party.

0:45:060:45:09

It's truly a meal in itself!

0:45:090:45:11

So, David, in the words of the old song,

0:45:140:45:16

-you cooked it so I'll serve it.

-Very good.

0:45:160:45:18

It does look splendid.

0:45:180:45:20

It does look splendid. Here, get your...

0:45:200:45:22

-Thank you.

-..eating tackle around that, as they say.

0:45:220:45:25

-What do you reckon?

-Oh, yes.

0:45:270:45:29

-Can I tell you something funny?

-Mm?

0:45:290:45:31

I haven't made this soup for six years.

0:45:310:45:32

-You haven't made it for six years?!

-I haven't made it for six years.

0:45:320:45:35

I used to make it every day in the restaurant

0:45:350:45:37

and I was so sick of making it.

0:45:370:45:38

But that's the first time in six years

0:45:380:45:40

-and it's turned out dead right.

-Brilliant. It's supreme.

0:45:400:45:42

I've got to tell you something which is quite extraordinary.

0:45:420:45:44

You know I didn't meet you...

0:45:440:45:46

This is not a set-up shot, you know what I mean?

0:45:460:45:48

I arrive in these places and working off the researcher's notes...

0:45:480:45:50

And I expected to find, the way the researcher wrote about you -

0:45:500:45:54

lovely lady I'm sure she is -

0:45:540:45:56

he's a kind of a superannuated beach bum who built his house

0:45:560:45:59

out of driftwood and stuff like that

0:45:590:46:01

and I was expecting to find some laid-back kind of hippie.

0:46:010:46:06

And, in fact, you're a very...

0:46:060:46:08

You're not that, you haven't opted out.

0:46:080:46:10

You've opted in, haven't you, somehow?

0:46:100:46:12

Well, there's an old saying of my grandmother

0:46:120:46:14

that the harder you run away from something in life,

0:46:140:46:17

you often end up by getting nearer to it.

0:46:170:46:19

It's rather like having a row with one of your best friends

0:46:190:46:21

and you go around all day trying to avoid them

0:46:210:46:23

and you keep meeting them. So I don't think I've run away.

0:46:230:46:25

In fact, when I came to live here, it was a lovely, quiet place

0:46:250:46:29

but now we've got the roll-on, roll-off ferry, we have bus tours

0:46:290:46:32

and things like that, so it's not the quiet and remote place

0:46:320:46:35

that is used to be. It's all changed.

0:46:350:46:37

Thank you.

0:46:370:46:38

Just in case, by the way, anybody from the tax office is watching,

0:47:000:47:03

the schooner here is not my yacht. I've borrowed it for the day.

0:47:030:47:05

But what a fabulous place to be against the backdrop of cliffs

0:47:050:47:08

and the light of the Orkney Islands. Absolutely fabulous.

0:47:080:47:11

But my diving chums are going to plunge over and raid the seabed

0:47:110:47:15

for lobsters and crayfish and ling and fabulous things.

0:47:150:47:18

But I've been to sea before and I don't believe them.

0:47:180:47:21

They may come back with nothing.

0:47:210:47:22

So I've taken the precaution of preparing a traditional soup here,

0:47:220:47:26

the Scotch broth. Now, look down here, Richard, if you see.

0:47:260:47:28

I've got some mutton bones

0:47:280:47:30

simmering away in water to make the wonderful basic stock.

0:47:300:47:32

I've got the obligatory dried pulses -

0:47:320:47:35

pearl barley, peas, lentils and stuff like that,

0:47:350:47:38

chopped onions and then a variety of root vegetables -

0:47:380:47:41

leeks, carrots, turnips and celery.

0:47:410:47:43

All of that simmers for about two hours down in the galley

0:47:430:47:46

or until they come back with something really nice to eat.

0:47:460:47:48

OK, lads! Over the side!

0:47:480:47:50

The plumage is certainly very fetching,

0:47:580:47:59

but I'm not sure how long they do stay in season.

0:47:590:48:01

Anyway, I've made it quite clear -

0:48:010:48:03

don't bother to come back if you don't catch anything!

0:48:030:48:06

HE SCREAMS

0:48:060:48:08

These guys were on holiday diving on wrecks,

0:48:080:48:11

a perfectly harmless and fascinating pastime.

0:48:110:48:13

And although I had asked them to get me a bit of fish for the pot,

0:48:130:48:16

they weren't in the business of plundering the birthright

0:48:160:48:18

of the regular fishermen, OK?

0:48:180:48:20

So while they were at it,

0:48:200:48:21

I put ashore on Shapinsay to start thumping my tub about one

0:48:210:48:25

of my favourite things which is the production of British cheeses,

0:48:250:48:28

something that, as far as I can tell, doesn't get

0:48:280:48:30

the sort of support that, say, the French give to their farmers.

0:48:300:48:33

It's usually the director who decides where we go

0:48:340:48:36

and what we do on these programmes, but when it comes to cheese,

0:48:360:48:39

I stick my oar in.

0:48:390:48:40

I love cheese, I love British cheese.

0:48:400:48:42

We don't see enough of real farmhouse British cheese

0:48:420:48:45

in our supermarkets and shops and so when we came to Orkney,

0:48:450:48:48

we couldn't miss visiting Minnie Russell

0:48:480:48:50

who makes Orkney cheese.

0:48:500:48:52

Not only Orkney cheese,

0:48:520:48:53

but the cheese that even the locals say is the best on the islands here.

0:48:530:48:57

So, Minnie, take me into the cream room,

0:48:570:48:58

if we can get through this contraption. What's this thing for?

0:48:580:49:01

We had to put it on to frighten the sparrows away.

0:49:010:49:03

They came in and pecked the cheese so badly we lost about six cheeses

0:49:030:49:06

-one night with them.

-Naughty little sparrows, aren't they?

-Yes.

0:49:060:49:10

-Can we go in, anyway?

-Yes.

-Now, Richard,

0:49:100:49:11

I know you're a bit of a sparrow yourself,

0:49:110:49:13

but this isn't to put you off.

0:49:130:49:14

You come in and follow us in if I don't knock everything over.

0:49:140:49:18

So... These are the cheeses.

0:49:180:49:21

Come in, have a lovely little look at that.

0:49:210:49:23

That is one woman's work,

0:49:230:49:25

you know, from a few cows on a cold, windswept island.

0:49:250:49:28

And why are they all different colours and different shapes

0:49:280:49:31

-and so on?

-That's...

0:49:310:49:32

They're mature. That one there, that's a beauty.

0:49:320:49:36

Can you hold that right up for Richard to see?

0:49:360:49:38

Because Richard doesn't know what we're talking about.

0:49:380:49:40

That's a beautiful, mature cheese. And the best...

0:49:400:49:43

It's not been good weather lately for drying them, but they're...

0:49:430:49:47

Some of them, that's...

0:49:470:49:48

-So, how old would this one be, this mature one?

-Maybe three weeks.

0:49:480:49:52

-Maybe three weeks?

-Yes.

-Show me a very young one, perhaps.

0:49:520:49:55

Oh...

0:49:550:49:56

They're all... Well, that one's a bit younger.

0:49:560:49:59

It's just not dry yet, you understand?

0:49:590:50:02

Right, so that you'd like to keep for a week or so

0:50:020:50:04

-before you sell it?

-Yes, yes.

0:50:040:50:06

-Before we sell it, yes.

-What do you have this oatmeal for?

0:50:060:50:09

I found this here. What's this for?

0:50:090:50:11

We rub them with oatmeal before we mix them so it's more authentic.

0:50:110:50:17

They used to keep them, you know,

0:50:170:50:18

in the old days they kept them in the meal.

0:50:180:50:21

-Right.

-And I think people seem to like it.

0:50:210:50:24

-Can we taste one of these?

-Yes.

-Which one can we taste?

0:50:260:50:29

Well, I've got this one. I think it looks quite...

0:50:290:50:31

Richard, can you get right in on this?

0:50:310:50:33

There's a lovely cheese being cut in half here.

0:50:330:50:35

Oh, doesn't that look beautiful?

0:50:350:50:37

That is fabulous. That is very...

0:50:380:50:40

-What sort of cows do you have for this?

-We have about five.

0:50:400:50:44

-Would you like a bit?

-Oh, I'd love a bit. Yes, please.

0:50:450:50:49

That one's not as dry as I thought it was, but never mind.

0:50:490:50:52

I think it'll be quite...

0:50:520:50:54

It's very... It sounds obvious to say...

0:50:560:50:57

It's very difficult to say things like this -

0:50:570:50:59

it's very cheesy, it's very creamy,

0:50:590:51:01

but it also smells and tastes of the sea,

0:51:010:51:04

which is not surprising. I mean, the sea's only yards away

0:51:040:51:06

and the wind blows over the pastures here

0:51:060:51:10

and gives this cheese, like other British cheeses,

0:51:100:51:12

its stamp of regional identity.

0:51:120:51:15

But back to our intrepid aquanauts,

0:51:150:51:18

like faithful hounds panting from the hunt,

0:51:180:51:20

bearing all sorts of gifts.

0:51:200:51:23

A plump crayfish. Jolly tasty, they are.

0:51:230:51:25

I might cook that but let's see what else they've got.

0:51:250:51:28

A huge lobster. A seven-pound lobster.

0:51:300:51:32

What's that? An inch a year or a pound every decade?

0:51:320:51:34

It's an enormous beast.

0:51:340:51:36

And a sack of scallops the size of carthorses' feet.

0:51:370:51:40

I know this sounds uncharacteristically pious of me

0:51:410:51:44

but we couldn't bring ourselves to cook this.

0:51:440:51:46

Anyway, the pot wasn't big enough. The divers didn't want to,

0:51:460:51:48

the director didn't want to, this is the last programme,

0:51:480:51:50

and it's too fine a beast to sacrifice for a trivial

0:51:500:51:53

television programme, so it's going back to live and to breed.

0:51:530:51:57

Would have tasted really good as well.

0:52:060:52:08

HE PRETENDS TO SOB

0:52:080:52:10

The things we do for Greenpeace!

0:52:110:52:13

For our nautical cooking sketch number one,

0:52:160:52:18

they've given me this spacious galley.

0:52:180:52:20

Poor old Richard is hiding there in a bunk

0:52:200:52:22

and you couldn't swing a seal in this place.

0:52:220:52:24

Anyway, I made the soup, you remember,

0:52:240:52:26

the Scotch broth with the chopped carrots, leeks, onions,

0:52:260:52:29

pearl barley, dried peas and beans and mutton and stuff like that,

0:52:290:52:32

and a rich and warming brew it is, too.

0:52:320:52:34

I think that would cheer up any diver who's

0:52:340:52:36

been about 50 fathoms deep in the freezing cold North Atlantic water.

0:52:360:52:40

We'll get rid of that, if I may... Thank you very much.

0:52:400:52:42

..and get on with the job in hand.

0:52:420:52:44

They pulled us up beautiful scallops, lovely crayfish,

0:52:440:52:47

in fact a feast of stuff here.

0:52:470:52:48

A feast or famine, as always on a Floyd programme.

0:52:480:52:50

But what I've decided to do in this very tiny space, with the ship

0:52:500:52:54

wobbling all over the place, is to cook the captain

0:52:540:52:57

a fillet of fresh crayfish.

0:52:570:53:00

That is the freshest crayfish you will ever get to taste.

0:53:000:53:02

And in a London restaurant,

0:53:020:53:04

that piece alone would probably cost you 18 quid.

0:53:040:53:07

However, it is possible it would taste a little better than

0:53:070:53:09

mine's going to do. Did I hear myself say that? Of course not.

0:53:090:53:12

We pop that in, Richard, if we may, into some melted butter,

0:53:120:53:15

Whack the gas up.

0:53:150:53:17

The good thing about these... Are you slipping, dear?

0:53:170:53:19

The good thing about these programmes is

0:53:190:53:21

we never rehearse them. I mean, you couldn't possibly rehearse

0:53:210:53:23

in a space this size.

0:53:230:53:25

Into that we add a little chopped bacon,

0:53:250:53:27

while the gas gets up frying speed.

0:53:270:53:30

Little pieces of chopped bacon

0:53:300:53:32

and some little pieces of...

0:53:320:53:35

..red pepper, plucked from the mast, from the window boxes.

0:53:350:53:40

Or the porthole boxes, I think they were grown in.

0:53:400:53:42

Let that sizzle around for a moment or two.

0:53:420:53:45

I must say this. Sometimes we get letters from people saying,

0:53:470:53:51

"You don't really explain exactly what you're doing," you know,

0:53:510:53:54

but it is difficult on a small ship to give precise cookery lessons.

0:53:540:53:59

The point is, if I can make a delicious meal under these

0:53:590:54:01

conditions here, you've got no problems at all at home.

0:54:010:54:04

Right, while that's sizzling away, earlier,

0:54:040:54:07

as they say in the trade, I made myself a little bit of

0:54:070:54:09

fish stock from some crayfish legs and some white wine. OK?

0:54:090:54:14

I shall need that in a moment. In fact, I'm going to need that now.

0:54:140:54:17

So, Richard, we'll have a little close-up here, if I may.

0:54:170:54:19

Pour my stock into there.

0:54:190:54:23

And let that sizzle for a few moments,

0:54:250:54:27

keep a close eye on that and, by the magic of television,

0:54:270:54:31

we'll rejoin that in a second at a stage further on.

0:54:310:54:34

That's excellent. That's been cooking, in fact,

0:54:380:54:40

in real-time for about five or six minutes.

0:54:400:54:42

Just to go over my fish stock again,

0:54:420:54:44

I merely chopped up some onions, added some white wine

0:54:440:54:47

and some water and a few crayfish legs

0:54:470:54:49

and let it simmer for about 45 minutes

0:54:490:54:51

until it was quite well reduced.

0:54:510:54:53

I happen to have crayfish legs. You could have used a fish head

0:54:530:54:56

if you had one. They didn't happen to catch any whole fish today.

0:54:560:54:59

There we are, that's the situation at the moment. Down on that.

0:54:590:55:01

A little bit of juice, red peppers, chopped bacon

0:55:010:55:04

and the crayfish, which is going to be slightly undercooked

0:55:040:55:07

cos it's so delicate you mustn't overcook it.

0:55:070:55:09

Now we add some chopped leeks, which have already been cooked.

0:55:090:55:13

Just cooked in salted boiling water and chopped quite fine.

0:55:130:55:17

Stir those in.

0:55:170:55:18

Whack the gas up to maximum now. It's always difficult.

0:55:180:55:21

I mean, this is a tiny, little galley.

0:55:210:55:24

Got a good stove but I'm not familiar with it.

0:55:240:55:27

And then we simply take the piece of fish out now to let that rest so

0:55:270:55:31

it doesn't overcook, put it on the plate while we finish off the sauce.

0:55:310:55:35

Gas down to minimum again. Help.

0:55:350:55:39

Very difficult.

0:55:400:55:41

There we are. And a little drop of good Orkney cream.

0:55:410:55:48

Into there, comme ca.

0:55:490:55:51

Stir it around, check for seasoning,

0:55:520:55:54

which I will do in a second.

0:55:540:55:56

Mm!

0:56:000:56:01

That is extremely delicious.

0:56:010:56:03

A little bit of pepper.

0:56:040:56:06

And pure extravagance.

0:56:070:56:08

Sorry I'm wobbling. Are you all right, Richard?

0:56:080:56:10

You're happy in your bunk there, I hope.

0:56:100:56:12

I feel a bit sick, actually, Keith.

0:56:120:56:14

One of these days he's going to reply to me. He nearly did, then.

0:56:140:56:17

He's had a long day. Right. There is our sauce. I think that's OK.

0:56:170:56:24

Mm. That's a delicious sauce.

0:56:250:56:28

It's a delicious fillet of crayfish.

0:56:280:56:33

So we'll pop that over there like that, around like that.

0:56:330:56:38

Try and make it a little bit more decorative.

0:56:380:56:40

And what I'm going to do is offer this to the captain,

0:56:430:56:47

to the skipper, Addy.

0:56:470:56:49

Naturally the divers who caught it

0:56:490:56:51

will just have to eat the Scotch broth.

0:56:510:56:53

There is a class structure, of course,

0:56:530:56:54

though they're paying customers.

0:56:540:56:56

There we are. We'll call this after the ship, the Sula Sgeir.

0:56:560:56:59

So we'll call this crayfish Sula Sgeir and give it to the captain.

0:56:590:57:03

-Mm! Excellent.

-It's all right, is it?

-Delicious, indeed.

0:57:100:57:13

And can you just tell me the name of the ship again?

0:57:140:57:16

I just can't pronounce it properly.

0:57:160:57:18

-The name of the vessel is Sula Sgeir.

-Sula Sgeir.

0:57:180:57:21

You don't need to have had too many Scottish ones to get that right.

0:57:210:57:25

-What does it mean?

-It means "gannet rock" in Gaelic.

0:57:250:57:29

But this is far better than gannet.

0:57:310:57:32

FLOYD LAUGHS

0:57:320:57:34

Great. Well, that's it. I've done my bit. I can do the washing up now.

0:57:350:57:39

-Back to being the galley boy as usual.

-OK.

-Thanks a bundle.

0:57:390:57:42

-You wouldn't lash us up another one, would you, Keith?

-Sure I will.

0:57:420:57:45

Yes. Thank you.

0:57:450:57:47

And some nice white wine as well.

0:57:470:57:49

Great stuff from Keith there, as ever.

0:57:540:57:55

Now, as usual, we're taking a trip down memory lane, bringing

0:57:550:57:58

you some of the best moments from the Saturday Kitchen archive.

0:57:580:58:01

Still to come on today's show,

0:58:010:58:02

Ben Tish and Daniel Galmiche battle it out

0:58:020:58:04

in the Saturday Kitchen Omelette Challenge.

0:58:040:58:06

Dave Myers is going it alone as he makes a tempting turbot dish.

0:58:060:58:09

He poaches the turbot before covering with a lemon

0:58:090:58:12

and kelp crust, served on a bed of truffled mushrooms with crispy

0:58:120:58:15

Hasselback potatoes and a white wine and broad bean sauce.

0:58:150:58:19

And Nigella Lawson faces her food heaven or food hell.

0:58:190:58:21

Did she get her food heaven,

0:58:210:58:22

chestnut and chocolate tart made with sweet chestnuts,

0:58:220:58:25

dark chocolate and a splash of rum?

0:58:250:58:26

Or her food hell, soya milk pancakes with

0:58:260:58:28

roasted apples, pears and walnuts with vanilla syrup?

0:58:280:58:31

You can find out what she got at the end of the show.

0:58:310:58:33

Next up, Nick Nairn is here with a pudding

0:58:330:58:36

that's perfect for those cold winter nights.

0:58:360:58:38

Our next guest chef is a regular visitor to Saturday Kitchen.

0:58:380:58:41

We like to think of him as the wise old uncle,

0:58:410:58:43

partly due to his hundreds of years of culinary experience

0:58:430:58:47

but mainly because of his distinguished grey-looking hair.

0:58:470:58:50

It's Nick Nairn, of course. He's off.

0:58:500:58:52

It's all right, it's a dessert, I can do it anyway.

0:58:520:58:54

-How are you doing?

-I'm as good as ever. Feeling a little old.

0:58:540:58:58

You've got a cracking dessert. What's this one?

0:58:580:59:00

It's a fantastic dessert. I've got a plate in here.

0:59:000:59:03

It's got air trapped in it so I'm just going to let the air out

0:59:030:59:05

-to stop it banging.

-So what's this dessert called?

0:59:050:59:07

-Steamed marmalade pudding.

-Yeah.

-Very simple to make.

0:59:070:59:10

It's very light cos it's made out of breadcrumbs

0:59:100:59:12

-and that's the first thing.

-Very little flour in.

0:59:120:59:14

An ounce of flour just to kind of bind it together.

0:59:140:59:17

You want this with custard so I'll get this on first of all.

0:59:170:59:19

If you make some custard for me and flavour it with a little

0:59:190:59:22

bit of vanilla and also a dash of Drambuie in there as well.

0:59:220:59:25

Now this is milk and cream, equal quantities,

0:59:250:59:28

if you want to make your own proper custard.

0:59:280:59:31

You're a half and half man, are you?

0:59:310:59:33

Half and half. You can put more cream in, of course.

0:59:330:59:36

No butter, unfortunately, in this one.

0:59:360:59:39

What I'm doing, James, is

0:59:390:59:40

I'm going to melt some really good marmalade...

0:59:400:59:42

If you get Seville orange marmalade which has an extra bit of acidity.

0:59:420:59:46

..with an equal quantity of butter in there. And then the breadcrumbs,

0:59:460:59:49

I actually have to weigh these. That's one of the reasons

0:59:490:59:51

I'm not very good at puddings.

0:59:510:59:53

They're quite empirical and you've got to check things

0:59:530:59:55

and I'm not very good at that, weighing, I just kind of bish-bosh.

0:59:550:59:58

Is it important to use this type of bread?

0:59:581:00:00

Well, brown bread. Wholemeal bread is even better.

1:00:001:00:04

And it's 150g, 5oz of breadcrumbs.

1:00:041:00:07

-Now, you mention you got this recipe from a tea towel.

-Off a tea towel.

1:00:071:00:10

When I say a tea towel,

1:00:101:00:12

it comes from the lovely Shirley Spiers up at

1:00:121:00:14

the Three Chimneys in Skye

1:00:141:00:15

and she's had it on her menu for 20-odd years now

1:00:151:00:18

and she told me she got the menu off the back of a flour packet.

1:00:181:00:21

Right.

1:00:211:00:23

It's such a great recipe.

1:00:231:00:26

It's very different to a standard steamed sponge pudding.

1:00:261:00:30

Because of the breadcrumbs.

1:00:301:00:31

Equal ingredients of eggs, butter, sugar, and flour,

1:00:311:00:34

but this one's slightly different.

1:00:341:00:35

That's how much flour you've got for 12 servings. 1oz of flour.

1:00:351:00:39

So buzz up the breadcrumbs,

1:00:391:00:41

melting down the marmalade and butter together.

1:00:411:00:45

Breadcrumbs into a mixing bowl, along with the brown sugar.

1:00:451:00:49

You said at the top of the show that it's a great alternative to

1:00:491:00:52

sort of Christmas pudding. I really don't like Christmas pudding.

1:00:521:00:55

The wrong alternative.

1:00:551:00:57

-You have to have Christmas pudding.

-No, you don't. This is much better.

1:00:571:01:00

-This is...

-Boo.

1:01:001:01:03

Wait till you taste it, young Tebbutt. Young poster boy.

1:01:031:01:06

Oops.

1:01:111:01:12

-Did you get any in there?

-It's all going a little bit wrong.

1:01:141:01:17

He only wanted half of it.

1:01:171:01:20

I always like to put a small amount of flour in it.

1:01:201:01:23

That flour manufacturer has just reciped themselves out of a job.

1:01:231:01:27

I can't believe she got the recipe on the back of a flour thing.

1:01:271:01:32

And then just mix all this in and then once the butter

1:01:321:01:35

and the marmalade have melted down, we're just going to add that in

1:01:351:01:39

and then we're going to put it into a three-pint plastic bowl,

1:01:391:01:42

which you're buttering generously.

1:01:421:01:44

My kind of recipe. Look at this.

1:01:441:01:47

Whack in that butter.

1:01:471:01:49

So you've got the butter in there.

1:01:491:01:51

Plenty of butter because

1:01:511:01:53

-if it sticks, it's all a bit of a nightmare.

-Right, OK.

1:01:531:01:56

Although at this stage, it doesn't look very interesting,

1:01:561:01:59

it really starts to take on a nice flavour

1:01:591:02:02

when you add the butter and the marmalade in there.

1:02:021:02:04

And if you can have one of these chunky marmalades with the rind,

1:02:041:02:08

not too finely cut, coarse-cut marmalade,

1:02:081:02:11

it just gives it a bit of texture.

1:02:111:02:13

You wouldn't make this with jam or anything like that. You need

1:02:131:02:15

-the marmalade.

-It's the acidity from that Seville orange marmalade

1:02:151:02:18

that makes it so special.

1:02:181:02:19

And there's just this natural flavour that comes

1:02:191:02:22

out of the marmalade that makes me think of Christmas.

1:02:221:02:25

I'm actually struggling to get any more butter in here.

1:02:251:02:27

-That's fine, you've got plenty.

-That all right?

-Yeah, that'll work.

1:02:271:02:30

And then the little secret weapon here is a little bit of bicarb,

1:02:301:02:34

and the bicarb reacts with the acidity from the oranges

1:02:341:02:39

and it all puffs up and that's what keeps it really nice and light.

1:02:391:02:43

I'm clearing down a little bit here.

1:02:431:02:44

Mix this in and you can almost see it starting to puff up

1:02:441:02:47

once you fold in the bicarb.

1:02:471:02:49

And then we're going to steam it in a pan a third full of water,

1:02:491:02:54

put a saucer in the bottom so it doesn't burn the bottom of the bowl.

1:02:541:02:57

Two hours, and top it up.

1:02:571:02:58

You mention Christmas pudding,

1:02:581:03:00

it does actually sit there and to me it tastes exactly like it does

1:03:001:03:03

when it goes in, in the first place.

1:03:031:03:05

This, you can actually make in advance.

1:03:051:03:08

Up to about a week in advance and you can reheat it in the microwave,

1:03:081:03:11

which is a great way of doing it. It makes it really nice and simple.

1:03:111:03:14

You're not mucking about with steaming it

1:03:141:03:16

when you come to serve it.

1:03:161:03:18

I need a lid for this. That's on there.

1:03:181:03:20

It shouldn't come right up to the top because it will

1:03:201:03:23

actually slightly rise as it cooks because of the bicarb.

1:03:231:03:25

As well as cooking in your cook school and bits and pieces,

1:03:251:03:28

you're also presenting a new show, aren't you? Up in Scotland.

1:03:281:03:31

Presenting a new show... There's this new thing,

1:03:311:03:34

Taste The Nation, which is a kind of competition,

1:03:341:03:36

amateur chefs cooking all over the UK, and I'm representing.

1:03:361:03:39

I've got four teams from Scotland.

1:03:391:03:41

What's this thing Landward in Scotland?

1:03:411:03:43

I've been doing that for ages.

1:03:431:03:45

That's my outdoors thing.

1:03:451:03:46

That's Nick with his hiking jacket on, doing farming stuff.

1:03:461:03:49

-But it's minus ten or whatever.

-It is.

1:03:491:03:51

I'd had to do a set of links in a field yesterday, minus six,

1:03:511:03:54

and it was so cold. It was just... My ears were going.

1:03:541:03:59

How long do you cook this for?

1:03:591:04:02

Two hours and you've got to top it up with about halfway through

1:04:021:04:05

if the water starts to go down a little bit.

1:04:051:04:07

Now, I hope you're going to make nice, proper, thick custard.

1:04:071:04:09

I'm trying to make proper, thick custard. I'm a bit behind.

1:04:091:04:12

-You want this first, don't you?

-Yeah, I would quite like it.

1:04:121:04:14

Do you want to do the jam? Do you want to do this one here?

1:04:141:04:17

I do want to do that. I'd forgotten to do that, hadn't I?

1:04:171:04:20

What I want to do is just melt down a little bit of jam

1:04:201:04:22

to put over the top. Well done.

1:04:221:04:24

Now you've got marmalade in there, haven't you?

1:04:241:04:26

-Just over the top of that.

-Just marmalade and a little bit of water.

1:04:261:04:28

You see how it darkens down. It really caramelises.

1:04:281:04:31

I'm not quite ready yet.

1:04:311:04:32

This custard starts to thicken up a touch.

1:04:321:04:35

-You want to take that up to 82.

-82 degrees.

-Oh, look at that.

1:04:351:04:40

That's fantastic.

1:04:401:04:41

The custard, the idea is, just wants to thicken up nicely.

1:04:411:04:46

-Can I just say hi to my kids?

-Go on, then.

-Morning, guys.

1:04:461:04:50

Be home soon.

1:04:501:04:52

I promised I'd tell them. Dad's been away for a while.

1:04:521:04:55

-You're making me feel bad.

-Right, OK, we've got our thick custard.

1:04:551:04:58

I always do this with a whisk.

1:04:581:04:59

You're always taught at college to do it with a...

1:04:591:05:01

CLATTERING

1:05:011:05:03

What's going on?

1:05:031:05:04

-I can't bend down to pick it up.

-Three-second rule.

1:05:041:05:08

I'm going to quickly wash it. There we go.

1:05:081:05:10

Seriously, my rib is killing me.

1:05:101:05:13

I think you're doing wonderfully, soldiering on.

1:05:131:05:17

-A true professional, James. An inspiration to us all.

-Isn't he?

1:05:171:05:20

Right, where do you want this? Be quiet. Where do you want this?

1:05:201:05:23

-Should see the car he's got outside.

-A bit of custard on there. And...

1:05:231:05:28

They don't pay for themselves.

1:05:281:05:29

One of the things about this is the texture.

1:05:291:05:31

It's really nice and kind of yielding texture.

1:05:311:05:34

Look at that custard. See? Worth the wait.

1:05:341:05:36

-Look at that.

-Beautiful.

1:05:361:05:38

-There you go.

-Nice pool of custard. Sit the marmalade pud on there.

1:05:381:05:43

And then luckily we remembered to melt a little bit of marmalade

1:05:431:05:45

with some water so we can do this kind of drizzle.

1:05:451:05:48

-Can you do me another portion?

-Absolutely.

-Another one.

1:05:481:05:51

Do you think this is going to be popular, going to go down well?

1:05:511:05:54

I think this is going to be popular, yeah.

1:05:541:05:55

The camera crew didn't...

1:05:551:05:57

Half the camera crew got it in rehearsal but there is one guy

1:05:571:06:00

that I did promise that I would give him a little portion.

1:06:001:06:04

I promised, so, Phil, there you go.

1:06:041:06:06

Gary. Gary on camera three.

1:06:061:06:10

He's difficult to find in the studio cos he's

1:06:101:06:13

dressed as a bauble with all his Christmas decorations.

1:06:131:06:16

There you go. Over here. Right, put it back there.

1:06:181:06:23

-Remind us what that is again.

-Oh, yeah.

1:06:231:06:25

-Before we go over.

-Gary's diving into his pudding.

1:06:251:06:27

-Remind us what that is again.

-That's my steamed marmalade pudding

1:06:271:06:31

with a very marvellous custard.

1:06:311:06:32

Gary, and everybody else, look at that.

1:06:321:06:35

There you go. Right, over here. There you go, you get to dive in.

1:06:391:06:44

-Have a seat.

-That was seamless. Seamless.

-It was.

-Professionals.

1:06:441:06:50

That's how you do it.

1:06:521:06:54

Watch and learn, young man.

1:06:541:06:56

-You're not going to get any of this.

-Sorry, Matt.

1:06:561:06:59

Seriously. Go on, girls. Dive in.

1:07:011:07:03

Don't worry about Matt at the end there.

1:07:031:07:06

Yes.

1:07:061:07:08

The secret is, literally, like you said, that marmalade soaked into it.

1:07:081:07:11

-It's not too sweet as well.

-No, it's not.

1:07:111:07:14

Actually there's only 5oz of marmalade in eight portions

1:07:141:07:16

so it's not too high in calories either.

1:07:161:07:18

At the end of a big, long Christmas meal,

1:07:181:07:20

-the last thing you want is a super-heavy...

-It's very good.

1:07:201:07:23

I like that Seville tartness.

1:07:231:07:24

Yeah, that's the thing that makes it.

1:07:241:07:26

Stops it getting too sickly sweet. It's really good.

1:07:261:07:29

Absolutely hoovering everything.

1:07:291:07:31

-Mr Tebbutt, do you like it?

-It's good stuff.

1:07:331:07:35

I honestly didn't think I was going to get a look in there,

1:07:401:07:42

especially after the crew had tucked in as well.

1:07:421:07:45

But take it from me - that was one hell of a good pud.

1:07:451:07:47

Now it's time to see who will come out on top

1:07:471:07:49

in the Omelette Challenge as Ben Tish takes on Daniel Galmiche.

1:07:491:07:53

Right, let's get down to business.

1:07:531:07:54

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

1:07:541:07:57

to make a three-egg omelette. That's all they have to do.

1:07:571:08:00

Doing so will get them onto the board at least,

1:08:001:08:03

and the winner, or the fastest time,

1:08:031:08:05

which is Nathan Outlaw at the moment, stands at 18.88 seconds.

1:08:051:08:09

-Pretty quick.

-That's quick!

-Pretty quick.

1:08:091:08:11

Let's put the clocks on the screens, then.

1:08:111:08:12

Three-egg omelette cooked as fast as you can. Are you ready?

1:08:121:08:15

Three, two, one, go.

1:08:151:08:16

The concentration on their faces.

1:08:211:08:23

Oh, yes. It's a big deal, James.

1:08:231:08:26

Don't forget you need to put the omelette on that one.

1:08:261:08:28

Oh, yes, sorry.

1:08:281:08:29

See, they didn't actually concentrate this much

1:08:391:08:41

-when they were cooking before, did they?

-No.

1:08:411:08:44

My little boy loves an omelette and I would never dream...

1:08:441:08:46

GONG

1:08:461:08:47

-That's a pretty good one.

-Wow.

-There you go.

1:08:471:08:51

GONG

1:08:511:08:52

-Ooh.

-Kind of fell out the pan at the end there.

1:08:541:08:58

This one, though, this one's pretty good.

1:08:581:09:00

JAMES GRUNTS

1:09:061:09:08

Yeah, I mean, I don't know what's gone on there, James.

1:09:081:09:10

-Do I need a straw with this, Ben?

-Maybe, maybe.

1:09:101:09:12

This is...

1:09:141:09:15

LAUGHTER

1:09:171:09:19

It's falling off.

1:09:191:09:20

It kind of looks like something that's on the pavement

1:09:201:09:22

after New Year's Day.

1:09:221:09:24

Oh, no, you can't say that.

1:09:251:09:27

-It is seasoned nicely.

-Seasoned!

1:09:271:09:30

Very seasonal.

1:09:301:09:31

Ben, I love these. Look at these. Look at these.

1:09:311:09:35

How cool is that?

1:09:351:09:36

Daniel, you look as if you'd been invited to the first party

1:09:361:09:40

-in about two years.

-Yes, I know.

1:09:401:09:41

And Ben, you look like that's your fifth party in a week.

1:09:411:09:44

-That's about right, yeah.

-Almost right, actually.

-Right.

1:09:441:09:49

Ben, you did it...

1:09:491:09:51

-Do you think you were the quickest?

-No.

1:09:531:09:56

-Funnily enough, you weren't.

-No.

1:09:561:09:58

You did it in 35.32 seconds,

1:09:581:10:01

which doesn't put you right at the bottom but puts you in good company.

1:10:011:10:04

It's quicker than last time.

1:10:041:10:05

You've got Mr Pierre Koffmann, you've got, you know, you've got...

1:10:051:10:09

Philip is there.

1:10:091:10:10

That's all right. Good company down there.

1:10:101:10:13

-Very good.

-JAMES GRUNTS

1:10:131:10:14

Very good.

1:10:141:10:16

-Daniel Galmiche.

-Oui? S'il vou plait.

1:10:181:10:22

Do you think you came in the top ten?

1:10:221:10:24

Je ne sais pas. Je ne sais pas.

1:10:241:10:26

THEY SPEAK FRENCH

1:10:261:10:29

But you're in good company.

1:10:291:10:30

You're pretty much there, which puts you outside the board as well.

1:10:301:10:35

-But both pretty good omelettes.

-OK.

1:10:351:10:37

One you need a fork,

1:10:371:10:39

the other one you need a straw.

1:10:391:10:41

I'm not sure I would have let Ben onto the leaderboard there

1:10:451:10:48

but maybe it was the festive spirit.

1:10:481:10:51

Now after showing you one half of the Hairy Bikers last week,

1:10:511:10:54

we thought it was only fair that the other one got a look in as well.

1:10:541:10:57

Dave, what have you got?

1:10:571:10:59

-I've got a turbot.

-A turbot.

1:10:591:11:01

And it's a turbot which I'm going to poach first in some white wine,

1:11:011:11:06

chicken stock, saffron and bay leaves,

1:11:061:11:09

then I'm going to put a crust for that with kelp.

1:11:091:11:12

Kelp, which we've got in here.

1:11:121:11:13

You can use capers but kelp's lovely.

1:11:131:11:15

A lovely kind of soft flavour.

1:11:151:11:17

Some parsley, lemon zest.

1:11:171:11:18

-And ciabatta.

-Ciabatta.

1:11:181:11:20

Nice, crispy crumbs.

1:11:201:11:21

I'm going to take some wild mushrooms,

1:11:211:11:23

do them in a little truffle oil and...

1:11:231:11:26

-And the old...

-The old Hasselback potatoes.

1:11:261:11:28

That I didn't do since I was at college,

1:11:281:11:30

-that you're going to get me to do again.

-Hedgehog potatoes.

1:11:301:11:33

Charles, I know you don't like sauce but the sauce on this,

1:11:331:11:35

it will be lighter than an anorexic mayfly.

1:11:351:11:37

It's going to be fine.

1:11:371:11:39

The turbot...

1:11:391:11:41

-Where do you get this stuff from?

-Where does it all come from?

1:11:411:11:43

-I've a strange mind.

-Exactly. Right, OK.

-Bigger than a hovercraft.

1:11:431:11:48

Bigger than a hovercraft!

1:11:481:11:50

Now, you get four fillets off a turbot,

1:11:501:11:52

two big and two small, because the small one is where the guts are.

1:11:521:11:55

-I'm going for a big one.

-Really?

-Meanwhile, James is doing...

1:11:551:11:59

Actually what I can do is, I'll get my poaching liquor on first.

1:11:591:12:04

Some white wine, some chicken stock.

1:12:041:12:08

Now it might sound strange using chicken stock with fish

1:12:081:12:11

but I find it slightly softer and kind of less fishy.

1:12:111:12:14

-Who told you that, then?

-A Mexican, actually.

1:12:141:12:18

Sometimes with the fish stock it can be a bit grey, the sauce,

1:12:181:12:20

so I'm putting some saffron in.

1:12:201:12:22

A little flavour, bit of colour. Not too much.

1:12:221:12:24

Carry on filleting. How's the potatoes, James?

1:12:261:12:28

Hasselback potatoes, I haven't done these since I was at college.

1:12:281:12:31

The idea is you cut the potatoes in half...

1:12:311:12:33

You can cut through but you cut about to a third of the way down,

1:12:331:12:38

that's roughly what you want to cut, just at a slight angle.

1:12:381:12:41

You can, you taught me earlier,

1:12:411:12:42

you can put a wooden spoon on it, like that.

1:12:421:12:45

That's not how I would do it, James, at all.

1:12:451:12:47

What you do is you get a spoon like this.

1:12:471:12:51

You see, you put a round potato, you sit it like that,

1:12:511:12:54

and with your knife, and your knife stops at the spoon.

1:12:541:12:56

It ruins your knives but you don't cut your potato up.

1:12:561:12:59

-That's just the way, you know.

-I would do it like this, to be honest.

1:12:591:13:03

-There you go. It saves you having to get a new knife.

-I know.

1:13:031:13:06

Cut right the way through.

1:13:061:13:07

So, over the top, bit of salt and pepper,

1:13:071:13:10

bit of butter, in the oven.

1:13:101:13:11

I like them. I love them.

1:13:111:13:14

Do you know, when I first devised this dish,

1:13:141:13:17

I served it with a risotto?

1:13:171:13:19

And I needed something with more texture,

1:13:191:13:21

hence the trusty, crusty Hasselback.

1:13:211:13:23

Are we seeing the Hairy Bikers on the change or something?

1:13:231:13:26

-What's going on?

-On the turn?

1:13:261:13:28

It was your face. Remember when I did my pad Thai,

1:13:281:13:30

my creamy scallop pad Thai? And I did a good wok full,

1:13:301:13:34

and you looked at it as though it was poison.

1:13:341:13:36

-So...

-They were northern portions, them, mate, weren't they?

1:13:361:13:39

Northern portions.

1:13:391:13:40

Look - that is a perfectly filleted piece of turbot. Yum-yum.

1:13:401:13:45

Place that in the poaching liquor.

1:13:451:13:47

While that's in the poaching liquor,

1:13:471:13:49

I'm just going to baste these little sort of

1:13:491:13:51

potatoes which we've got here.

1:13:511:13:53

Yeah, just a couple of minutes, that's all it'll take.

1:13:531:13:55

And the reason why I'm poaching it first is

1:13:551:13:58

I'm going to put a crust on.

1:13:581:13:59

-I find if I poach the fish, it's guaranteed juicy.

-OK.

1:13:591:14:03

Now we make the crusty crumbs.

1:14:031:14:04

Now there's four fillets on here, which we explained.

1:14:041:14:07

The two long ones we've got here and the two short ones here,

1:14:071:14:10

which they take the guts out of, which they do on that side as well.

1:14:101:14:13

So, not much. And, of course, you use the bones as well.

1:14:131:14:16

-The stock. Yeah. Turbot's a brilliant fish.

-I love it. Love it.

1:14:161:14:20

Herbert the turbot.

1:14:201:14:22

I remember the size of those ones at that show.

1:14:221:14:25

Your mother will be watching so you need to wash your hands.

1:14:251:14:28

Yes. Always wash your hands when you've been handling fresh food.

1:14:281:14:31

I don't bother with fish cos fish is clean

1:14:311:14:33

but chicken, oh, hell.

1:14:331:14:35

LAUGHTER

1:14:351:14:36

Right, what's next?

1:14:401:14:41

Now I've got my ciabatta in there. It's been dried out.

1:14:411:14:45

I want some lemon zest.

1:14:451:14:46

James, could you put us a bunch of flat leaf parsley in there?

1:14:461:14:49

I can do that, yeah.

1:14:491:14:52

Not that much.

1:14:521:14:53

I want a crust, not a forest.

1:14:551:14:57

Where do you buy your kelp from?

1:14:571:14:59

Kelp? Well, my mate Carl in the Orkneys.

1:14:591:15:02

-Where do you buy kelp from, then?

-Orkney Fine Foods.

1:15:051:15:07

If you haven't got your mate Dave's number, whatever his name is.

1:15:071:15:12

It's funny, this kelp, it's a little bit odd,

1:15:121:15:15

but from the Orkneys you can buy kelp, otherwise use capers.

1:15:151:15:19

Not the salted ones.

1:15:191:15:20

You do a lamb with kelp, don't you?

1:15:201:15:22

I do a lamb with capers.

1:15:221:15:23

But I do the same ingredients that you've got in here

1:15:231:15:26

bit a bit of garlic but I roast it all off.

1:15:261:15:28

It intensifies the flavour of lemon juice.

1:15:281:15:30

And then blend it to a crumb.

1:15:301:15:31

-Lovely.

-But you can do it like this if you want.

1:15:311:15:33

-Gremolata.

-Yeah. Gremolata. That kind of stuff.

-Knobs of butter.

-OK.

1:15:331:15:38

-Lid on. How's my fish?

-Very good. Lid on.

1:15:381:15:42

Go on, you do that, James.

1:15:421:15:43

-Recently, as well as doing your new series as well...

-Yes.

1:15:431:15:47

-..you've been on The Weakest Link.

-We have.

1:15:471:15:51

-It was great.

-The reason why I'm laughing, because you cheated.

1:15:511:15:55

-No, we did not.

-We didn't!

-You did cheat.

1:15:551:15:57

The two of you were together. That's cheating.

1:15:571:15:59

Hold on a minute, the two of us together only constitutes one brain.

1:15:591:16:02

-It wasn't cheating.

-That's what Anne Robinson said as well.

1:16:021:16:07

She gave us a hard time, you know. Everything.

1:16:071:16:09

"Is there room behind that podium for both of you?"

1:16:091:16:13

We're going, "Hold on, hold on, we're just holding our bellies in,

1:16:131:16:16

"we'll be all right, we'll be there in a minute."

1:16:161:16:19

Now take the lightly poached turbot from its broth, place it on a tray.

1:16:191:16:23

Put this on to reduce.

1:16:241:16:26

Yum-yum.

1:16:291:16:30

Now, I'm going to use a spoon.

1:16:301:16:33

Spoon.

1:16:331:16:35

-Turbot is fantastic.

-Turbot's a gorgeous fish.

-Wonderful.

1:16:351:16:38

And it is a little bit more money but it truly is worth it.

1:16:381:16:41

It's like that halibut sort of thing. Really meaty, great fish.

1:16:411:16:44

-No bones in there.

-No. And this...

1:16:441:16:48

..this kind of crust, it's just, I don't know, it's lovely.

1:16:481:16:53

The zest's nice. The capers or kelp give it a nice sourness.

1:16:531:16:57

The butter, bit of a black butter vibe.

1:16:571:16:59

A bit more.

1:16:591:17:01

I always butter my sandwiches to the corners, you know.

1:17:011:17:05

-Do you want me to put it on the grill?

-Thank you very much.

1:17:051:17:07

-You can finish our sauce.

-Great.

-Off you go.

1:17:071:17:09

-Or you can get the mushrooms on.

-I'll also do some mushrooms on.

1:17:091:17:12

Hot pan, then, yeah.

1:17:131:17:15

-A clove of garlic.

-Now, you want to put that in this sauce, do you?

1:17:171:17:20

-Yes, I do, but I want a clove of garlic.

-OK.

1:17:201:17:22

-I'll get you a clove of garlic.

-Thanks.

-Keep going.

1:17:241:17:27

-Garlic.

-A clove of garlic.

1:17:281:17:30

Here.

1:17:301:17:32

Oi!

1:17:321:17:33

Just leave that to kind of cook down nicely.

1:17:351:17:38

Now, broad beans.

1:17:381:17:39

Most chefs agree these days that frozen peas are as good as fresh.

1:17:391:17:43

I agree with broad beans.

1:17:431:17:44

You know the French have them, they take the skin off.

1:17:441:17:47

Easy tip, get frozen ones, leave them to thaw out

1:17:471:17:50

and they just pop out. They pop out of the shell, look.

1:17:501:17:52

Easy peasy, lemon squeezy. Put that in your fish broth like so.

1:17:541:17:57

If you want, you can literally just get the kettle full of boiling

1:17:571:18:00

water and pour it on to frozen broad beans, you don't

1:18:001:18:02

have to wait for them to defrost, and they should just pop out.

1:18:021:18:04

-And they're great for salads, aren't they?

-They're wonderful.

1:18:041:18:07

I love them just kind of

1:18:071:18:09

put them with a bit of pancetta and some shallots.

1:18:091:18:11

It's lovely. Some creme fraiche. Not much.

1:18:111:18:14

But, you know.

1:18:141:18:15

OK, so I've got my fish stock, my saffron, my beans.

1:18:171:18:22

Where have you been, apart from...?

1:18:221:18:24

I had John Dory in Cancale in Brittany that inspired this dish.

1:18:241:18:27

-Really?

-A bit of salt and pepper. Yeah.

1:18:271:18:30

They did the broad beans, the creme fraiche, the fish thing,

1:18:301:18:33

and with artichoke hearts.

1:18:331:18:35

And it does work a treat.

1:18:351:18:37

-Lovely.

-Drain those off.

1:18:371:18:39

-Thank you, James.

-So we've got our potatoes here.

1:18:391:18:42

-Now these potatoes want, what, about 45 minutes?

-About 45.

1:18:421:18:46

I turn them halfway through the cooking

1:18:461:18:48

so that way they fan out nicely.

1:18:481:18:50

I haven't done that.

1:18:511:18:53

LAUGHTER

1:18:531:18:54

Oh, really? We hadn't noticed.

1:18:541:18:56

As we all know, a hedgehog can have its prickles closed at some point.

1:18:561:19:01

So place those either side. That lovely fillet of turbot.

1:19:011:19:04

-Get your finger underneath it.

-Super, super fresh crust.

1:19:041:19:08

-That looks good, man.

-Oh, it is. There's no mystery to it.

1:19:111:19:14

-Let me just check the seasoning. Hold on.

-Don't put the spoon back.

1:19:141:19:17

-I wouldn't.

-Your mother will be calling.

-As if. Thank you, James.

1:19:171:19:21

There you go.

1:19:211:19:22

And just assemble your beans provocatively.

1:19:241:19:26

LAUGHTER

1:19:261:19:28

Trust you to come up with provocative beans.

1:19:281:19:31

Just for Charles. Not much. Look how light that sauce is, Charles.

1:19:331:19:36

-Yes, I'm looking. I'm looking.

-It really isn't kind of a frenzy.

1:19:361:19:39

Good name for a restaurant, that, the Provocative Bean.

1:19:391:19:42

-The Provocative Bean?

-Like the Ubiquitous Chip.

1:19:421:19:44

There you go. Thank you.

1:19:441:19:47

-There you go.

-So remind us what this dish is again.

1:19:471:19:50

It's a poached turbot with a lime zest and kelp crust

1:19:501:19:54

served in a white wine and broad bean sauce

1:19:541:19:57

with truffled wild mushrooms and Hasselback potatoes.

1:19:571:20:00

-Nearly Hasselback potatoes.

-Yeah.

1:20:001:20:02

-So kind of you.

-You should try this first.

-It does work, though.

1:20:061:20:10

-I'll put it between the two of you.

-Go on.

-Bon appetit.

-I'll try that.

1:20:101:20:15

-All right?

-Go on.

-Trying the potatoes straight away, you see.

1:20:151:20:19

-Oh, yeah.

-Taste that fish.

1:20:191:20:22

It's all about textures, cooking, isn't it, James?

1:20:221:20:25

LAUGHTER

1:20:251:20:27

Fire and ice, sharp and strong.

1:20:271:20:29

-Pass it down.

-Very good.

1:20:291:20:31

But that crust, you could use it

1:20:311:20:32

for so many different things, not just fish, I suppose.

1:20:321:20:34

You could use it for lamb, pork, you know, anything like that.

1:20:341:20:38

Oh, yeah, it'd be good. Vary the crust.

1:20:381:20:40

It's a little bit like we make rosti.

1:20:401:20:42

Put different things in for different occasions, like some apple

1:20:421:20:45

in your rosti for pork, or put some sage in that maybe with chicken.

1:20:451:20:49

Keep it fresh.

1:20:491:20:52

-It's great fish.

-Si?

-Yeah, brill.

1:20:521:20:55

Thumbs up all round there for Dave's turbot

1:21:001:21:02

and even Si seemed to enjoy it.

1:21:021:21:03

Now, when Saturday Kitchen favourite Nigella Lawson came into the studio

1:21:031:21:07

to face her food heaven or food hell

1:21:071:21:09

she told us she was chomping at the bit for chestnuts

1:21:091:21:11

but rather coy when it came to soya milk

1:21:111:21:13

so let's find out what she got.

1:21:131:21:15

It's time to find out whether I'll be sending Nigella

1:21:151:21:17

to food heaven or food hell. So, Nigella, just to remind you,

1:21:171:21:20

your version of food heaven would be these fantastic chestnuts.

1:21:201:21:23

-Oh, yes.

-Banging season at the moment.

-Beautiful.

1:21:231:21:26

-I'm going to use some marron glace.

-Thank you.

1:21:261:21:28

-And also some sweetened chestnut puree.

-Adore that.

1:21:281:21:31

But that could be turned into a lovely chocolate tart.

1:21:311:21:35

Almost like a little chocolate torte. Really rich, thick.

1:21:351:21:37

You're speaking my language.

1:21:371:21:39

However, there's a flip side to this coin.

1:21:391:21:41

-It could be the dreaded food hell.

-I know.

-This stuff.

1:21:411:21:44

Oh, no.

1:21:461:21:48

-You really don't like this.

-Don't.

-Soya milk.

1:21:481:21:50

I could do these little pancakes,

1:21:501:21:52

-almost like little sort of American pancakes.

-You could do.

1:21:521:21:55

Sauteed apples and pears and a nice vanilla syrup.

1:21:551:21:58

So how do you think the viewers have done?

1:21:581:22:00

-I'm praying, I'm praying.

-Really?

1:22:001:22:02

Praying for food heaven. Praying.

1:22:021:22:06

They must love you because they have done.

1:22:061:22:08

CHEERING

1:22:081:22:11

Thank you. Thank you.

1:22:111:22:12

Thank God for that - I'm not using soya milk. Brilliant.

1:22:121:22:15

OK, so what we'll do first of all, we're going to start off with this.

1:22:151:22:17

Guys, I want you to take a thin slice of this cake,

1:22:171:22:19

nice and thin, thin, thin.

1:22:191:22:20

-You do that, boss.

-Just like you were when you were 14, Gennaro.

1:22:201:22:23

-Thin.

-What do you mean when I was 14?

1:22:231:22:26

-Really, really thin.

-Argh!

-So lovely and thin.

1:22:261:22:28

What we're going to do is in this bowl here I've got some

1:22:281:22:31

chocolate. I'm going to get you to stir in this stuff. Chestnut puree.

1:22:311:22:34

-That would be my pleasure.

-When you're looking for this in the shops

1:22:341:22:37

it's really, really important,

1:22:371:22:39

you've got a few days left for you to go out and buy this stuff.

1:22:391:22:41

Sweetened chestnut puree. It comes sweetened or unsweetened.

1:22:411:22:44

It looks identical in the same tin, doesn't it?

1:22:441:22:46

So always look on the back of the packet.

1:22:461:22:48

It's got sugar in it, that one, and that's going to go in there.

1:22:481:22:50

-If you can pour that.

-Thank you. Can't it just go in here?

1:22:501:22:53

Just throw that in. That's in melted chocolate.

1:22:531:22:56

-It's delicious that sort of stuff.

-It's not very thin, Chef.

1:22:561:22:59

It is thin! Look! Ready, steady, ready.

1:22:591:23:04

-Wow!

-Look, how thick is that?

-No, no, no.

1:23:041:23:06

-It's not. It's not.

-Let's not argue.

1:23:061:23:09

What we're going to do is pour in some double cream.

1:23:091:23:11

-Thank you.

-If I could get you to pour that in at the same time.

1:23:111:23:14

-Get you to finish that off. Keep stirring.

-OK, I will.

-Lovely.

1:23:141:23:17

Over here we're going to make a nice little syrup.

1:23:171:23:19

-Got to get it in there now.

-Add some sugar to our pan.

1:23:191:23:22

-Chef, do you want that in there, Chef?

-Yeah.

-Yes.

1:23:221:23:25

Nice and thin, please.

1:23:251:23:26

-It's thin enough.

-It's too thin.

-Just do that, look.

1:23:261:23:29

It's very simple.

1:23:291:23:30

What are you doing with that sugar, James?

1:23:311:23:34

Can I do my way, please?

1:23:341:23:35

-The sugar.

-What are you doing there?

1:23:351:23:38

-Easy.

-Right, I've got a bit of rum.

1:23:381:23:40

Mm. I love rum.

1:23:401:23:42

-Oh!

-It's Christmas.

-It's Christmas.

1:23:421:23:46

A little bit of rum.

1:23:461:23:47

In go the marron glace. Lovely. Now, these you can make at home,

1:23:471:23:51

if you have time. Marron glace, delicious.

1:23:511:23:53

James, no-one's got time to make them at home.

1:23:531:23:55

They haven't, actually. They'll be ready for New Year, to be honest.

1:23:551:23:58

But they are delicious.

1:23:581:23:59

-Look at that - coated in all that rum.

-Oh, beautiful.

1:23:591:24:01

-Throw those in.

-Beautiful.

-How are we doing?

1:24:011:24:06

-I'm all right if you're all right.

-I'm fine, absolutely fine.

1:24:061:24:09

We're both working. Lovely.

1:24:091:24:10

-Right, some more of this...

-Call this work?

-More of this rum

1:24:101:24:14

-over the top.

-Mm.

-Look at that.

1:24:141:24:15

-Want me to keep whisking here?

-Can it be anything else, Chef?

1:24:151:24:18

-That should be enough. Sorry?

-Could it be anything else?

-Brandy.

1:24:181:24:21

-I particularly like rum.

-I love rum with chestnuts.

1:24:211:24:24

Right, how are we doing?

1:24:241:24:25

-Delicious. Delicious.

-Have I finished now?

-Yeah, you've finished.

1:24:251:24:28

-Can I lick this?

-Go on. You can do.

1:24:281:24:30

-Oh, no!

-Sorry.

-It's Christmas.

-Give me that.

1:24:301:24:35

-That's going on eBay.

-You've got it on your nose.

-I know I haven't.

1:24:351:24:38

-That partridge leg as well. Get your hands off that, boys.

-That's mine.

1:24:381:24:42

There you go, a spatula. Now all we do with this now is pour this.

1:24:421:24:46

-Chef, give us a job over here.

-You're going to get one in a minute.

1:24:461:24:49

-Just...

-Look at that.

-Patience, patience.

1:24:491:24:52

This is almost like a little chocolate torte.

1:24:541:24:57

It's thicker, lovely and rich.

1:24:571:25:01

Press that down nicely.

1:25:011:25:02

Is jewels the kind of thing. That's the style, I think. There you go.

1:25:021:25:05

-Big jewels.

-Pop that in the fridge.

1:25:051:25:08

-Pop it in the fridge.

-OK.

1:25:081:25:09

Now this needs to sit in the fridge for about two hours to firm up.

1:25:091:25:12

Guys, if you get me a whisk and a bowl,

1:25:121:25:14

I want you to whip up some cream for me.

1:25:141:25:16

-Let him carry on, as if we're listening.

-He's happy.

-Boys.

1:25:161:25:19

-Yes, Chef.

-Sorry.

-Is this soya milk cream, Chef?

1:25:191:25:23

-Turn my hearing aid up.

-Oh, my.

1:25:231:25:25

I'll get a chopping board again because you might need it.

1:25:251:25:28

Where's our little...?

1:25:281:25:31

-Got our blowtorch.

-You can't stop.

1:25:311:25:33

I love this thing. Best gadget you can give a chef for Christmas -

1:25:331:25:38

a blowtorch.

1:25:381:25:40

And give him a new chopping board cos it always burns as well.

1:25:401:25:44

-And then...

-That's very good.

1:25:441:25:46

..you get a nice clean line round the edge.

1:25:461:25:49

-Very, very good.

-Magnifico.

1:25:491:25:51

While I make a portion of this, can you sign me...?

1:25:511:25:53

This is the first time I've ever done this on Saturday Kitchen.

1:25:531:25:56

-Can you sign me your book?

-Yes.

-Just put, "To Susan."

1:25:561:26:00

Susan's my mother and, being a Yorkshireman,

1:26:001:26:02

that book was free

1:26:021:26:04

so that's solved that problem.

1:26:041:26:06

-Well done, lad. Well done.

-Thank you.

1:26:061:26:09

Now, look at this.

1:26:101:26:12

What you need to do with this is you need to cut this

1:26:121:26:14

-straight the way through.

-Just take your time, Chef. Take your time.

1:26:141:26:17

-Cream's not ready yet.

-Slowly, slowly, slowly.

1:26:171:26:19

Slowly, slowly, slowly.

1:26:191:26:20

I thought he was an expert.

1:26:201:26:23

-I was.

-Clean the knife and then cut through again.

1:26:231:26:26

-This is soya milk this, I'm sure it is.

-Stop it.

1:26:261:26:29

It's not soya milk. Lift this off.

1:26:291:26:31

Wow.

1:26:341:26:35

That's amazing.

1:26:351:26:38

-You like that?

-I like it.

-Come on, boys, hurry up.

1:26:381:26:41

-It's done, it's done, it's done.

-It's done, it's done, it's done.

1:26:411:26:44

Oh, yes. Well done, Chef. Excellent.

1:26:441:26:47

It's the arthritis setting in on both of them.

1:26:481:26:50

We do all the work, now the boy takes over.

1:26:501:26:52

-Thank you.

-It's like cooking with Help the Aged.

1:26:521:26:55

-Right...

-Why do you stand for it?

-Oh, come on.

-We're getting paid.

-Oh!

1:26:561:27:02

Not a lot, I might add. There we go. Right.

1:27:021:27:04

-A little bit of...

-He needs all the help he can get. Oh, look at that.

1:27:041:27:09

That's the best bit of the dish, the cream. Fantastic.

1:27:091:27:12

-Dive into that.

-I certainly will.

-I've got a little bit left over.

1:27:121:27:15

-There you go.

-Thank you.

-Oh, yes!

1:27:151:27:18

-Just finishes it off.

-Sorry.

1:27:181:27:20

ALL SHOUT

1:27:201:27:22

-I'll fix it, I'll fix it.

-This is out of this world.

-Do you like that?

1:27:241:27:29

-It is food heaven.

-Chestnuts and chocolate. Just delicious.

1:27:291:27:32

Where are you going, boys?

1:27:321:27:33

Here. Taste, taste. Bring over the glasses, guys.

1:27:331:27:37

-That looks delicious.

-Sorry, I keep doing it.

1:27:371:27:41

-It's like the last thing you've ever eaten.

-Death by chocolate.

1:27:421:27:47

-Dive into this.

-We get the whole one.

1:27:471:27:49

But seriously that is just, just, just divine.

1:27:491:27:54

Dive into that.

1:27:541:27:56

-The chestnuts and just leave it, leave it like that.

-There you go.

1:27:561:27:59

It really sets in the fridge, doesn't it?

1:27:591:28:01

This is quite unusual. Would you serve it with this?

1:28:011:28:04

Chilled tawny port? Absolutely.

1:28:041:28:05

I wouldn't bother with serving anything.

1:28:051:28:07

-I'm would just go eat that by myself.

-That is amazing.

1:28:071:28:11

-You like that?

-Amazing.

1:28:111:28:12

The marron glace, just a real unusual flavour.

1:28:121:28:15

-Sugary, very, very nice.

-I like this.

1:28:151:28:19

-It's like very upmarket cough linctus.

-Yeah.

1:28:191:28:23

I'll tell you what, that looked like food heaven all round there.

1:28:281:28:30

Everyone was diving in.

1:28:301:28:32

And that's it from us this week and this year, in fact,

1:28:321:28:35

and I hope you've enjoyed looking back at some of

1:28:351:28:37

the best moments from the Saturday Kitchen archives.

1:28:371:28:39

And if you fancy giving any of today's studio recipes a go

1:28:391:28:42

in time for New Year, you can find them all on the BBC website.

1:28:421:28:46

Thanks for watching. Have a happy New Year and I'll see you in 2018.

1:28:461:28:50

Download Subtitles

SRT

ASS