16/10/2016

0:00:02 > 0:00:03Good morning. I'm John Torode,

0:00:03 > 0:00:05and I've got a seriously mouthwatering menu lined up for you today,

0:00:05 > 0:00:09which I hope will give you plenty of culinary inspiration.

0:00:09 > 0:00:14So, please, sit back and enjoy some of my Saturday Kitchen Best Bites.

0:00:35 > 0:00:37Welcome to the show. Don't go anywhere.

0:00:37 > 0:00:41I have loads of amazing chefs cooking up brilliant food

0:00:41 > 0:00:44and some celebrity guests who are eager to get tasting.

0:00:44 > 0:00:45Coming up on the show today:

0:00:45 > 0:00:48internationally acclaimed chef Michael Caines

0:00:48 > 0:00:50whips up a pan-fried sirloin steak

0:00:50 > 0:00:52with roasted shallots, celeriac puree,

0:00:52 > 0:00:55wild mushrooms and a Madeira sauce.

0:00:55 > 0:00:56And from turf to surf -

0:00:56 > 0:01:01master of Asian cuisine Nic Watt makes sea bream in sweet white miso.

0:01:01 > 0:01:04It's his twist on the fabulous and famous black cod recipe,

0:01:04 > 0:01:07and he serves it with fresh red onion pickle,

0:01:07 > 0:01:09tomatoes and green beans.

0:01:09 > 0:01:12Well, there you go. That's Sunday lunch sorted.

0:01:12 > 0:01:15And then it's time for a hearty Greek dish from Maria Elia,

0:01:15 > 0:01:17who needs to persuade James Martin that Greek food

0:01:17 > 0:01:20is not all about stuffed vine leaves.

0:01:20 > 0:01:22She's cooking slow-braised pork belly

0:01:22 > 0:01:25with wilted greens, feta and polenta.

0:01:25 > 0:01:28And West End and Broadway star Ruthie Henshall

0:01:28 > 0:01:30faces her Food Heaven or her Food Hell.

0:01:30 > 0:01:32Did she get her Food Heaven,

0:01:32 > 0:01:34sticky toffee pudding and toffee sauce?

0:01:34 > 0:01:36Or did she end up facing her Food Hell,

0:01:36 > 0:01:41scallop ravioli with seared scallops and a white wine cream sauce?

0:01:41 > 0:01:43You can find out at the end of the show.

0:01:43 > 0:01:44Now, kicking things off

0:01:44 > 0:01:47is the brilliant Michelin-starred Angela Hartnett.

0:01:47 > 0:01:49She's going back to her Mediterranean roots

0:01:49 > 0:01:52with this triumphant trio.

0:01:52 > 0:01:53It's the fabulous Angela Hartnett.

0:01:53 > 0:01:55And on the menu for you, we've got three different dishes.

0:01:55 > 0:01:58Three different dishes - lots of work this morning.

0:01:58 > 0:01:59Straight away you're diving into it.

0:01:59 > 0:02:01So, what are we going to do?

0:02:01 > 0:02:03Well, it's like, I suppose, a Mediterranean meze, really.

0:02:03 > 0:02:06It's just all stuff that you love to eat in the summer.

0:02:06 > 0:02:08And to me, it evokes the summer,

0:02:08 > 0:02:11it's sort of holiday food, you go away...

0:02:11 > 0:02:13Lovely olive oil, lovely vegetables

0:02:13 > 0:02:16- so all good stuff.- So this is a little bit of your Italian influence

0:02:16 > 0:02:18- coming into this? - Yeah, a little bit,

0:02:18 > 0:02:20and also there's some great books out there.

0:02:20 > 0:02:23I think who does it really well is Simon Hopkinson, has great ideas,

0:02:23 > 0:02:26and Yotam Ottolenghi and all those sort of things are fabulous.

0:02:26 > 0:02:29- Yeah.- So we're going to put our aubergines straight on the grill,

0:02:29 > 0:02:31bit of oil, bit of salt.

0:02:31 > 0:02:33- Just really get a nice grill there. - OK.

0:02:33 > 0:02:35So in there, we've got runner beans,

0:02:35 > 0:02:37we've got French beans in that one as well.

0:02:37 > 0:02:40I'm just going to make a dressing of onions,

0:02:40 > 0:02:41garlic and chilli for this one.

0:02:41 > 0:02:43And they're all very simple to do

0:02:43 > 0:02:46and also the great thing about all of these dishes,

0:02:46 > 0:02:47I think you can adapt them slightly.

0:02:47 > 0:02:49So, you know, if you've got basil, tomatoes,

0:02:49 > 0:02:51you can do something with that, you know?

0:02:51 > 0:02:53It's a great way of using bits and bobs in the larder.

0:02:53 > 0:02:55You know, especially the chickpea one, you know.

0:02:55 > 0:02:57You could put loads of mint in there,

0:02:57 > 0:02:58you could even put tomatoes, etc, etc.

0:02:58 > 0:03:00I'm going to start the chickpeas off as well.

0:03:00 > 0:03:03So you've got three different spices going in there as well.

0:03:03 > 0:03:06Yeah, so we've got sumac, some chilli and some cumin.

0:03:06 > 0:03:08So I'm just going to put a little bit of oil in the pan,

0:03:08 > 0:03:12toast those off a bit with the oil and then add the chickpeas as well.

0:03:12 > 0:03:14We'll hold a little bit of the sumac powder back

0:03:14 > 0:03:16cos we'll put that on the yoghurt as well.

0:03:16 > 0:03:18Now, it's already been a busy year for you

0:03:18 > 0:03:21because you've got, well, your restaurant down in the New Forest.

0:03:21 > 0:03:26Yeah, I'm doing Lime Wood Hotel, it's called Hartnett Holder & Co

0:03:26 > 0:03:29and it's... Basically, how we've done it

0:03:29 > 0:03:30is it's myself and the chef there,

0:03:30 > 0:03:34Luke Holder, who is fantastic, and the Co is obviously all the staff,

0:03:34 > 0:03:36cos we've made it a real team effort.

0:03:36 > 0:03:38And you were down there with us

0:03:38 > 0:03:41because we were doing that brilliant filming for the Roux Scholarship.

0:03:41 > 0:03:44Absolutely, which is coming out this week, isn't it, really?

0:03:44 > 0:03:48Well, it starts on Monday, on Watch and it's two weeks, I think.

0:03:48 > 0:03:50Every night for two weeks.

0:03:50 > 0:03:53And that to me was fantastic, filming down in Lime Wood,

0:03:53 > 0:03:55cos we had all the smokehouse,

0:03:55 > 0:03:58you did that amazing dessert which really shocked all the scholars,

0:03:58 > 0:04:00they'd never seen anything like that.

0:04:00 > 0:04:04I was doing pasta out in the middle of the sun, so it's great.

0:04:04 > 0:04:06And it also shows what cooking's about,

0:04:06 > 0:04:08it's not just about fancy techniques,

0:04:08 > 0:04:10it's about basic, proper desserts,

0:04:10 > 0:04:12really great pasta, and really for them

0:04:12 > 0:04:14to really show their skills as chefs.

0:04:14 > 0:04:16It's proper cooking, really. No water baths or anything like that?

0:04:16 > 0:04:19No, God, no, they weren't allowed any of that stuff.

0:04:19 > 0:04:20So it was great to do it

0:04:20 > 0:04:22and also I think because it's the Roux Scholarship,

0:04:22 > 0:04:24we had so many other great chefs.

0:04:24 > 0:04:26I mean, you were doing it, we've got Andrew Fairlie doing it,

0:04:26 > 0:04:29Rick's there, Raymond Blanc's there. You know, there's a host of people.

0:04:29 > 0:04:32Andrew Fairlie was the first Roux Scholar, wasn't he?

0:04:32 > 0:04:34He was, yeah. Oh, my gosh, yeah, I know.

0:04:34 > 0:04:36I mean, what was the name of your dessert called?

0:04:36 > 0:04:38Well, it's Gateau St Honore.

0:04:38 > 0:04:41I mean, to be fair, I didn't know what it was.

0:04:41 > 0:04:43"What is that? What do those poor guys have to do?"

0:04:43 > 0:04:46And I think they were quite shocked when they saw what they have to do.

0:04:46 > 0:04:49It's actually a cake named after the patron saint of pastry cooks.

0:04:49 > 0:04:51And who's that?

0:04:51 > 0:04:53Gateau... St Honore.

0:04:53 > 0:04:57But it was a choux pastry dessert

0:04:57 > 0:05:00that they make as a disc with choux buns all the way round it,

0:05:00 > 0:05:02- filled with cream.- I'll put those in there for you.

0:05:02 > 0:05:05And they had to do that with no recipe, James, is that right?

0:05:05 > 0:05:06Yeah, I didn't give them any recipe.

0:05:06 > 0:05:08It's just quite funny to watch them.

0:05:08 > 0:05:10So did they have to make puff pastry as well?

0:05:10 > 0:05:12Yeah. No, they made... Yeah, they made...

0:05:12 > 0:05:14Cos choux pastry and then a...?

0:05:14 > 0:05:15- Yeah?- This one into there.

0:05:15 > 0:05:18- That's chickpea one, yeah?- You've lost me, which one is this one?

0:05:18 > 0:05:20This one's the bean, that's the chickpea.

0:05:20 > 0:05:22- That goes in there.- That's it. Perfect. Good, good, good.

0:05:22 > 0:05:24So what herbs, spices have you got in there?

0:05:24 > 0:05:27So, in there, I've got cumin, I've got chilli and I've got sumac.

0:05:27 > 0:05:31And then we've put mint in there, parsley, touch of lemon.

0:05:31 > 0:05:34In with the aubergine, I'm going to put some fresh garlic

0:05:34 > 0:05:35with a little bit of oil

0:05:35 > 0:05:38and some golden raisins, some pine nuts and toasted breadcrumbs

0:05:38 > 0:05:40cos they're going to go on top of it.

0:05:40 > 0:05:43OK, so it all just amalgamates together.

0:05:43 > 0:05:45And we mentioned the restaurant you've got in the New Forest.

0:05:45 > 0:05:48But Murano where you're based, really, that's in central London.

0:05:48 > 0:05:51Yeah, so that is going great, and you know, it's like anything,

0:05:51 > 0:05:53it's your team, isn't it? I've got great guys there.

0:05:53 > 0:05:54Diego's the head chef.

0:05:54 > 0:05:57Pip, who's the sous chef, you know?

0:05:57 > 0:06:01I can't do Saturday Kitchen without these guys,

0:06:01 > 0:06:03cos they're there doing the whole thing,

0:06:03 > 0:06:06so you look after your team and make sure they have a good time, as well.

0:06:06 > 0:06:08London never ceases to amaze me,

0:06:08 > 0:06:10it just never stops, really, in the restaurant scene.

0:06:10 > 0:06:12Oh, my God, it's just going more and more.

0:06:12 > 0:06:14- Yeah.- I can't quite believe how many restaurants are opening,

0:06:14 > 0:06:17- but they are, but it's good.- But they all seem to be full, you know?

0:06:17 > 0:06:19Well, you know, food's the thing,

0:06:19 > 0:06:21and also the great thing now about London,

0:06:21 > 0:06:23I think we're getting lots of neighbourhood restaurants.

0:06:23 > 0:06:26It's not like before that you just had to go into central London

0:06:26 > 0:06:29or Covent Garden or whatever. Now, everyone has got a local restaurant.

0:06:29 > 0:06:31I mean, where I live, sort of Shoreditch way,

0:06:31 > 0:06:33you just don't have to come into town, you know,

0:06:33 > 0:06:36you can have all your great time out there in the summer.

0:06:36 > 0:06:37Right, so my aubergines are done,

0:06:37 > 0:06:39so you want them when they are really nice and soft.

0:06:39 > 0:06:41I'm going to move this plate over this way.

0:06:41 > 0:06:46Sorry, James. I'll finish them off here.

0:06:46 > 0:06:49So the dressing for this one, which we've got in here,

0:06:49 > 0:06:52we've got mustard, is that a vinegar?

0:06:52 > 0:06:54Yeah, mustard, a little bit of vinegar and oil.

0:06:54 > 0:06:57- Oil, this is for the bean one.- And also you put them on top, like this,

0:06:57 > 0:06:59so the heat of the aubergines is going to carry on

0:06:59 > 0:07:01sort of cooking them as well.

0:07:01 > 0:07:04And they are so nice, aubergines, as well, they are just beautiful

0:07:04 > 0:07:07when they're grilled like this fresh, fantastic.

0:07:07 > 0:07:09I'm going to get this bread on for you as well.

0:07:09 > 0:07:11- You want me to do these flatbreads as well?- I do, James.

0:07:11 > 0:07:14I like you to work a bit, you know how it is.

0:07:14 > 0:07:16I had to do all the work on the Roux Scholarship.

0:07:16 > 0:07:18I was there whipping the cream and doing everything.

0:07:18 > 0:07:20I'm getting my own back now.

0:07:20 > 0:07:22I was getting my own back really, yeah, exactly.

0:07:22 > 0:07:24But Nigel's will be easier.

0:07:24 > 0:07:28So I'm going to sprinkle all the pine nuts, breadcrumbs on there.

0:07:29 > 0:07:32So, like that. You can smell the garlic, which is great.

0:07:32 > 0:07:37Finish it with a touch of the mint and the parsley.

0:07:37 > 0:07:38Then we're going to put some crumbled feta

0:07:38 > 0:07:40on top of that as well and then finish it

0:07:40 > 0:07:43with a bit of oil and a touch of vinegar.

0:07:43 > 0:07:45So that's sort of one meze dish.

0:07:45 > 0:07:47So what's in here, then? What's in your dough here?

0:07:47 > 0:07:49So in the dough here, it's literally a touch of flour,

0:07:49 > 0:07:53some people make it without yeast, I put a little bit of yeast in, flour,

0:07:53 > 0:07:54salt and a bit of water.

0:07:54 > 0:07:58And that's it, and just let it prove up, and then really hot pan,

0:07:58 > 0:07:59or you can do it in the oven as well.

0:07:59 > 0:08:02- Or you can do it on a griddle pan. - Or a griddle pan, exactly.

0:08:02 > 0:08:05So what you want is that sort of blistering effect.

0:08:05 > 0:08:07We've got some yoghurt here that we're going to put in here

0:08:07 > 0:08:11cos it's nice to. And the idea is that you have the, if you like,

0:08:11 > 0:08:13the dough, and then you feed through,

0:08:13 > 0:08:15have it all together, eat it.

0:08:15 > 0:08:19A little bit of the chilli powder on top. This one is ready to go.

0:08:19 > 0:08:20So this dough has probably proved,

0:08:20 > 0:08:22what, for about an hour, an hour and a half?

0:08:22 > 0:08:24Yeah, an hour and a half, so it's nice and hot.

0:08:24 > 0:08:26And you see now it starts to bubble up.

0:08:26 > 0:08:28You want that sort of golden, exactly like that,

0:08:28 > 0:08:30that lovely sort of goldeny flavour.

0:08:30 > 0:08:32I'll put that on there. It's actually really simple, isn't it?

0:08:32 > 0:08:35Did you want to come and have a vegetarian breakfast, Nigel?

0:08:35 > 0:08:36Are you happy about that?

0:08:36 > 0:08:38I'd love to, yes, absolutely.

0:08:38 > 0:08:40You're up for that, yeah?

0:08:40 > 0:08:42- Right, you've got some black pepper in here.- Yep, lovely.

0:08:42 > 0:08:45- Some salt in this one. - And then the final thing with those

0:08:45 > 0:08:48is we're going to put a lovely soft boiled egg on top as well.

0:08:48 > 0:08:52- A little bit of salt.- Some oil. - A little bit of pepper.

0:08:53 > 0:08:55And then we'll cut our sourdough.

0:08:55 > 0:08:58I'll give you that, I'll do the sourdough first.

0:08:58 > 0:08:59- Beauty.- I'll give you that.

0:08:59 > 0:09:01So, give that a really nice toss.

0:09:01 > 0:09:04I'm going to use my hands a bit in there.

0:09:04 > 0:09:07And the secret to make a great bean salad is,

0:09:07 > 0:09:09as you've done it perfectly, James,

0:09:09 > 0:09:12is to season them when they're hot, you know,

0:09:12 > 0:09:14cos then they absorb all that sort of vinegar,

0:09:14 > 0:09:16oil and chilli sort of flavours.

0:09:16 > 0:09:18You know, it's that horrible thing, like potato salad

0:09:18 > 0:09:19when they make them with cold potatoes,

0:09:19 > 0:09:21it never takes any of the flavour in.

0:09:21 > 0:09:23OK. Then we put our sourdough there.

0:09:23 > 0:09:26A little bit of yoghurt.

0:09:26 > 0:09:28Oh, and our little eggs on top.

0:09:28 > 0:09:30- But you've got... - Another one there.

0:09:30 > 0:09:31Another one on there. There you go,

0:09:31 > 0:09:33I'll leave that with you. You can chop it up.

0:09:33 > 0:09:36I just wonder whether there'll be enough for us all.

0:09:36 > 0:09:38Just wondering whether there's enough?

0:09:38 > 0:09:40- I hope you're hungry!- Quite a lot of food there, isn't there?

0:09:40 > 0:09:43- Generous portions.- Give me the name of this, then.

0:09:43 > 0:09:46So we're going to call it a Mediterranean meze.

0:09:46 > 0:09:49Chickpea salad, grilled aubergines, bean and egg salad,

0:09:49 > 0:09:51fresh flatbread and yoghurt, sour cream.

0:09:51 > 0:09:53Did you put the vinegar over the top?

0:09:53 > 0:09:56A little bit. Oh, yeah, I always forget something, don't I?

0:09:56 > 0:09:58White wine vinegar over the top of the aubergines.

0:09:58 > 0:09:59- Beautiful. - Looks fantastic.- Bon appetit!

0:10:04 > 0:10:06Looks pretty good to me.

0:10:06 > 0:10:07Big portion.

0:10:07 > 0:10:10I don't know where you start with this one, to be honest.

0:10:10 > 0:10:12Do you start on the left or work to your right?

0:10:12 > 0:10:14I'm not quite sure where you start with this one.

0:10:14 > 0:10:15Isn't that absolutely lovely?

0:10:15 > 0:10:18- Do you like vegetables, Ann? - Well, I love meze

0:10:18 > 0:10:21and I love sitting outside, you know, in the open.

0:10:23 > 0:10:27Either in Greece or in Italy or whatever and just enjoying meze.

0:10:27 > 0:10:28Or in the car park in Clapham!

0:10:28 > 0:10:32Dive in, tell us what you think of this one, but, like you say,

0:10:32 > 0:10:35you mix and match and then the chickpeas, those weren't,

0:10:35 > 0:10:36those weren't dried chickpeas...

0:10:36 > 0:10:38No, soak them, you can do those...

0:10:38 > 0:10:41Oh, you can use dried or those tins, and that's it.

0:10:41 > 0:10:43You can use Borlotti, you know, beans, white beans...

0:10:43 > 0:10:46- That's very good.- And just, you know, and it's...

0:10:46 > 0:10:47- Great.- Happy with that one?

0:10:47 > 0:10:49And I love these, these summery yellow beans.

0:10:49 > 0:10:51The yellow beans are just coming into season now.

0:10:51 > 0:10:53Particularly when you have those warm, as well.

0:10:53 > 0:10:55I think that's the key to any vegetable -

0:10:55 > 0:10:56serve it at the right temperature.

0:10:56 > 0:10:59I hate tomato salads that are served from the fridge.

0:10:59 > 0:11:00That's very nicely seasoned.

0:11:00 > 0:11:03- Thank you. That was my one. Brilliant!- Well done, James!

0:11:03 > 0:11:051-0!

0:11:10 > 0:11:12I thought Ann Widdecombe was so polite there

0:11:12 > 0:11:15with her small bite of flatbread and yoghurt. Had it been me,

0:11:15 > 0:11:18I would have been tearing into that grilled aubergine with feta

0:11:18 > 0:11:20and made a right old mess of it.

0:11:20 > 0:11:23Anyway, coming up, James Martin cooks a rack of lamb

0:11:23 > 0:11:25with smoked garlic mash for Kim Wilde,

0:11:25 > 0:11:28but that's after Rick Stein puts on a seafood banquet

0:11:28 > 0:11:31for 150 hungry people at Blenheim Palace.

0:11:31 > 0:11:34The question is will Chalky behave?

0:11:34 > 0:11:35Will the panna cottas set in time?

0:11:35 > 0:11:38And will his team of chefs slice the crawfish correctly?

0:11:38 > 0:11:40You're about to find out.

0:11:42 > 0:11:45Why I feel the need to leave the tranquillity of Cornwall,

0:11:45 > 0:11:50and to journey off to away matches, to cook in other people's kitchens,

0:11:50 > 0:11:51I will never know.

0:11:51 > 0:11:53I suppose I'm just an easy touch,

0:11:53 > 0:11:57so that every now and then I go off with Paul to places like Blenheim,

0:11:57 > 0:11:59and do things like hold a masterclass

0:11:59 > 0:12:02to a load of chefs that I've never met before,

0:12:02 > 0:12:06and who make me very nervous, well, just to prove what?

0:12:06 > 0:12:10So, with our little green fish van loaded up with crawfish, squid,

0:12:10 > 0:12:13scallops, John Dory and clams,

0:12:13 > 0:12:17we're going to cook for about 150 top executives

0:12:17 > 0:12:19in the catering industry

0:12:19 > 0:12:22a special seafood banquet, right in the main hall,

0:12:22 > 0:12:25the Great Hall at Blenheim Palace.

0:12:43 > 0:12:45Don't go on the lawn!

0:12:45 > 0:12:48Will you just see if there's anybody in there to give us a hand, Paul?

0:12:48 > 0:12:50We are a bit late, actually.

0:12:53 > 0:12:55Where's that... Oh, that's it.

0:12:57 > 0:12:58Cheers.

0:13:02 > 0:13:04Just keep an eye on the dog,

0:13:04 > 0:13:06cos the Duke doesn't like him going on the lawn, all right?

0:13:08 > 0:13:10Blimey, this'll do!

0:13:11 > 0:13:13'Talk about organisation!

0:13:13 > 0:13:15'You call this a field kitchen?

0:13:15 > 0:13:19'I mean, I'd be so pleased to have a kitchen like that in my own place,

0:13:19 > 0:13:23the banks of steamers and ovens and grills and ranges

0:13:23 > 0:13:25'and preparation tables as far as you can see.'

0:13:25 > 0:13:28Just sling them on the floor.

0:13:28 > 0:13:31Hey, get out! Out, out, out!

0:13:33 > 0:13:35Dog in the... Oi!

0:13:37 > 0:13:39Can somebody put the dog in the van?

0:13:40 > 0:13:42Stopping before we start!

0:13:42 > 0:13:44'Chalky will stay in there all day.

0:13:44 > 0:13:47'A place like Blenheim has got to have strict rules.

0:13:47 > 0:13:49'You can't have dogs running over the Duke's lawns.

0:13:49 > 0:13:52'The Duke's manager's got two big Jack Russells

0:13:52 > 0:13:55'and they understand about rules.'

0:14:02 > 0:14:05THEY LAUGH

0:14:05 > 0:14:08- Hi, Peter.- Morning, Rick, how are you?- Very well, how are you?

0:14:08 > 0:14:10I'm fine. Come on through.

0:14:10 > 0:14:12- Here's our chef for the day. - Morning, chaps.

0:14:12 > 0:14:14- Good morning.- Ladies, too.

0:14:16 > 0:14:18Right, well...

0:14:19 > 0:14:22Well, if you're as nervous as me, you're pretty nervous, I think.

0:14:22 > 0:14:26OK, what I wanted to do is just run through the menu...

0:14:26 > 0:14:29The first dish, which is called cherrystone clams with aioli,

0:14:29 > 0:14:30is very, very simple...

0:14:30 > 0:14:33You have to eat with your fingers and I thought about this a bit

0:14:33 > 0:14:35and it's not the sort of thing you'd expect to eat

0:14:35 > 0:14:37at a sort of banquet like this, but...

0:14:37 > 0:14:40What I'm going to do is just demonstrate cleaning squid,

0:14:40 > 0:14:43filleting Dories and then we'll get you all doing it

0:14:43 > 0:14:44and I'll just walk around and...

0:14:44 > 0:14:46Paul, I forgot to introduce you to Paul.

0:14:46 > 0:14:50Where are you, Paul? Ah! Paul's the head chef at the seafood restaurant.

0:14:50 > 0:14:52He does all the work.

0:14:52 > 0:14:55I just go in there and bark at him occasionally, you know the feeling?

0:14:57 > 0:15:00OK, let's run through the dishes we are going to cook for this banquet.

0:15:00 > 0:15:03First of all, clams with aioli.

0:15:03 > 0:15:06You just steam open the clams with a bit of white wine,

0:15:06 > 0:15:10bung in some aioli - that's garlic mayonnaise, lots of parsley.

0:15:10 > 0:15:13A beautiful, simple dish to eat with your hands.

0:15:13 > 0:15:15It's the sort of dish that gets everyone talking.

0:15:16 > 0:15:21Then a panache of squid, scallops and John Dory, fried in olive oil

0:15:21 > 0:15:25and the fish only cook for a minute or two so it's just on the point

0:15:25 > 0:15:29and serve with a light dressing made with clarified butter, saffron,

0:15:29 > 0:15:34chopped tomato, chervil, tarragon and a little white wine vinegar.

0:15:34 > 0:15:36Just a simple dressing.

0:15:36 > 0:15:39The way it turns out is so fresh, delicate and delightful

0:15:39 > 0:15:42and just a few salad leaves to set it off nicely.

0:15:46 > 0:15:50And then the piece de la resistance, crawfish,

0:15:50 > 0:15:52or spiny lobster as it is also known,

0:15:52 > 0:15:55which is steamed off, sliced thinly,

0:15:55 > 0:15:58and served, curiously, with a vanilla sauce,

0:15:58 > 0:16:01which is a hollandaise-based sauce, with vanilla pod added to it.

0:16:01 > 0:16:03A little lemon juice,

0:16:03 > 0:16:07cayenne pepper and then some summer vegetables on the plate, too.

0:16:09 > 0:16:13And to finish, the delicate, delicate panna cotta,

0:16:13 > 0:16:17Italian set cream with raspberries and a little raspberry puree.

0:16:17 > 0:16:21That's the banquet, but, first, the masterclass.

0:16:21 > 0:16:24OK, as soon as we've got the veg all prepped,

0:16:24 > 0:16:27I want it all blanched off and refreshed, is that all right?

0:16:27 > 0:16:30Then we'll just get it in trays, in the cold room, ready for service.

0:16:30 > 0:16:32Yeah, yeah, you can bung that,

0:16:32 > 0:16:34store it over there, that's lovely, thanks.

0:16:34 > 0:16:38Oh, that's great, that's just right - nice and neat and tidy.

0:16:38 > 0:16:40Anybody want a job?

0:16:42 > 0:16:46I had a vision of those nice little slices of white crayfish

0:16:46 > 0:16:50with an orange border and it's going to be tinged with black.

0:16:50 > 0:16:52The other worry we've got is this little set cream,

0:16:52 > 0:16:55- called panna cotta, with... - Rick?- Yeah?

0:16:55 > 0:16:57- INAUDIBLE - Oh, cheers, John,

0:16:57 > 0:16:59just turn them over a bit.

0:16:59 > 0:17:03They're taking a long time to set and they may not hold their shape.

0:17:03 > 0:17:06Now, if they don't, when it comes out on the plate,

0:17:06 > 0:17:09it's just going to go like that, right across the plate.

0:17:09 > 0:17:13OK, so at the moment I don't really want to talk to you,

0:17:13 > 0:17:15I just want to get on and worry!

0:17:16 > 0:17:18- Do you know where Chalky is? - Chalky? Oh, he's all right.

0:17:18 > 0:17:20he's very good-natured, Chalky.

0:17:20 > 0:17:25He'll be just sitting in the sun somewhere, being a nice dog.

0:17:25 > 0:17:29In fact, he's very well-behaved when he's away from home, you know?

0:17:29 > 0:17:31Don't worry about Chalky.

0:17:45 > 0:17:47OK, now I'm just going to demonstrate

0:17:47 > 0:17:48the first two dishes for you, all right?

0:17:48 > 0:17:50Because I won't be here

0:17:50 > 0:17:52and I just want you to see how they're arranged.

0:17:52 > 0:17:55First of all, these are the palourdes, carpet shells, all right,

0:17:55 > 0:17:59vongole in Italian - the best clam there is going, in my view.

0:17:59 > 0:18:02They don't need to be enormously hot.

0:18:02 > 0:18:04Just turn them out into the middle of the plate

0:18:04 > 0:18:08and it doesn't matter if some of the meat has come out of the shell.

0:18:09 > 0:18:13OK? Just arrange them in the centre of the shell like that.

0:18:13 > 0:18:17If you've got time, group them properly.

0:18:17 > 0:18:20And that's all it is, OK?

0:18:20 > 0:18:22Maybe just a pinch more parsley on the top.

0:18:22 > 0:18:24'Now, these are all very well trained chefs -

0:18:24 > 0:18:27'most of them are head chefs,

0:18:27 > 0:18:30'and of course there's a little bit of anxiety on my part

0:18:30 > 0:18:33'about whether there's anything really that I can tell them.

0:18:33 > 0:18:36'I mean, you know, teaching your grandmother to suck eggs,

0:18:36 > 0:18:38'I think is the expression.

0:18:38 > 0:18:42'But in the end, it's like they're so skilled and so experienced

0:18:42 > 0:18:44'that it becomes more a sharing of information

0:18:44 > 0:18:47'than me, the teacher, teaching them, the students.'

0:18:47 > 0:18:49What we are looking for is colour here.

0:18:49 > 0:18:52That's why we're frying the stuff, to get colour,

0:18:52 > 0:18:54and you can smell that smell already,

0:18:54 > 0:18:58that lovely sort of caramelising smell of seafood.

0:18:58 > 0:19:00It's the sort of... That's the smell

0:19:00 > 0:19:03that really is the hook to people, you know?

0:19:03 > 0:19:05When people think seafood,

0:19:05 > 0:19:09they think of that sort of smell of frying squid and scallops,

0:19:09 > 0:19:10that's what I reckon.

0:19:10 > 0:19:13If you could just cook the stuff, plate it up and out,

0:19:13 > 0:19:16and then cook another eight, plate it up and out,

0:19:16 > 0:19:19everybody would get the best possible food, yeah?

0:19:24 > 0:19:28'I suppose, having had so many bad experiences from away matches,

0:19:28 > 0:19:30'I expected everything to go wrong.

0:19:30 > 0:19:31'But I needn't have worried.

0:19:31 > 0:19:33'These chefs were really experienced

0:19:33 > 0:19:37'and there are a lot of them and nothing was left to chance.

0:19:37 > 0:19:40'The slicing of the crawfish was done with extreme precision

0:19:40 > 0:19:43'and I was left just wandering around the garden,

0:19:43 > 0:19:45'generally thinking about Chalky

0:19:45 > 0:19:48'and trying to keep him out of the Duke's way.'

0:19:48 > 0:19:50Come on, Chalky, I know you don't like leads,

0:19:50 > 0:19:52but the Duke goes absolutely ballistic

0:19:52 > 0:19:56if dogs are around here chasing his pheasants and sheep and all that,

0:19:56 > 0:19:58so get on with it. Come on!

0:20:17 > 0:20:20'Well, I must say the first course gave me a bit of anxiety.

0:20:20 > 0:20:23'It was a bit slow coming out, of course,

0:20:23 > 0:20:26'and I remember thinking, "Oh, I wish I had given them a salad."

0:20:26 > 0:20:29'But I sort of believe in living a bit dangerously as a cook.

0:20:29 > 0:20:31'And after a while, I began to notice

0:20:31 > 0:20:33'there was a sort of pleasant murmur around

0:20:33 > 0:20:35'and I began to relax.

0:20:39 > 0:20:41'Back in the kitchen, there was a real buzz

0:20:41 > 0:20:43'and everybody was getting on well with it.

0:20:43 > 0:20:45'Once you've got it with good chefs,

0:20:45 > 0:20:47'everything goes absolutely lickety-split.

0:20:54 > 0:20:55'It makes you pretty nervous,

0:20:55 > 0:20:59'having to sit down and eat new dishes with your customers.

0:20:59 > 0:21:01'I might do another, but not this year.

0:21:01 > 0:21:03'Not next year, but sometime.'

0:21:09 > 0:21:12Now, cooking for large numbers is always stressful,

0:21:12 > 0:21:13however good a chef you are.

0:21:13 > 0:21:16Last year, I was lucky enough to cook at Blenheim Palace,

0:21:16 > 0:21:17just like Rick, but for 400

0:21:17 > 0:21:20and this is one of the dishes that went down a storm that night.

0:21:20 > 0:21:22It's a best end of lamb with smoked garlic pomme puree.

0:21:22 > 0:21:25Now, it sounds much more complicated than it is.

0:21:25 > 0:21:27It's dead simple. I'm going to show you how to make it right now.

0:21:27 > 0:21:29It's perfect for a dinner party. You can easily do it.

0:21:29 > 0:21:31It uses one of these, which is a rack of lamb,

0:21:31 > 0:21:33or a best end of lamb.

0:21:33 > 0:21:37Conventionally, these have between seven and eight ribs on them

0:21:37 > 0:21:40and then what you have is one this side and one the other side

0:21:40 > 0:21:42with the spine running down the middle.

0:21:42 > 0:21:44Now, what you need to do is ask the butcher to French trim it,

0:21:44 > 0:21:47which means remove all the flesh off these bones here,

0:21:47 > 0:21:48so it's nice and easy to use.

0:21:48 > 0:21:51But most importantly, the chine underneath here.

0:21:51 > 0:21:52So when you cut it through,

0:21:52 > 0:21:54it's very easy to serve for a dinner party.

0:21:54 > 0:21:57But this is where you get your lamb chops from. Nice and simple.

0:21:57 > 0:21:59So remember that French trim bit.

0:21:59 > 0:22:00- French trim.- French trim.

0:22:00 > 0:22:01A little bit of oil in the pan,

0:22:01 > 0:22:04I'm going to season this first of all with some salt and black pepper.

0:22:04 > 0:22:06Now, I mentioned at the top of the show, music was in your blood,

0:22:06 > 0:22:10your family and stuff like that, but it wasn't until was it, the '80s...

0:22:10 > 0:22:13I mean the '80s in music was incredible, anyway.

0:22:13 > 0:22:16- Yeah.- But you were having huge hits in the '80s.

0:22:16 > 0:22:18- It was...- But it started quite soon in the '80s, didn't it,

0:22:18 > 0:22:20particularly in the UK, you had your first big hit?

0:22:20 > 0:22:22Yeah, right in the beginning of the '80s.

0:22:22 > 0:22:24Kids In America was a hit in 1981

0:22:24 > 0:22:26and I was about 20 years old.

0:22:26 > 0:22:28- And...- 20 years old?

0:22:28 > 0:22:30But that got to number two, did it?

0:22:30 > 0:22:32It did, it got to number two.

0:22:32 > 0:22:34And then I started selling records all over the world

0:22:34 > 0:22:37and that's when life got very busy. I started doing a lot of travelling.

0:22:37 > 0:22:39But it was great. I used to do Top Of The Pops

0:22:39 > 0:22:43with Madness and ABC and...

0:22:43 > 0:22:45But it wasn't until... I suppose everybody at that time,

0:22:45 > 0:22:48- everybody still does now, wants to hit America.- Yeah.

0:22:48 > 0:22:50But it was '87 when you hit America big.

0:22:50 > 0:22:53- Yeah.- Cos you are one of only six British women

0:22:53 > 0:22:54to get a number one single?

0:22:54 > 0:22:56To number one, yeah, which is great.

0:22:56 > 0:22:58Can you remember the other five, boys?

0:22:58 > 0:23:00We were talking about it earlier.

0:23:00 > 0:23:02The latest one, I'll give you a clue,

0:23:02 > 0:23:03- Leona Lewis.- Oh, yeah.

0:23:03 > 0:23:06- Petula Clark.- Who are the other four?- Bonnie Tyler?

0:23:06 > 0:23:09I'm going to let you think, let you think for a while.

0:23:09 > 0:23:11- They're all odd ones.- So we've got our smoked garlic here.

0:23:11 > 0:23:13Now, you've been a gardener as well, obviously.

0:23:13 > 0:23:15Yeah, I love growing garlic.

0:23:15 > 0:23:17- Love growing your own garlic?- Yeah. - This is smoked garlic,

0:23:17 > 0:23:19- which you've had before.- OK.

0:23:19 > 0:23:21This is beautiful smoked garlic.

0:23:21 > 0:23:24Most of the garlic, of course, comes from the Isle of Wight, doesn't it?

0:23:24 > 0:23:25- Does it, really?- Yeah.

0:23:25 > 0:23:27I believe it's got its own little microclimate...

0:23:27 > 0:23:29- I'm a big keen gardener, you see. - Oh, OK.

0:23:29 > 0:23:32It's got its own little microclimate, has the Isle of Wight,

0:23:32 > 0:23:34and it produces the most amazing garlic.

0:23:34 > 0:23:36You can get garlic now which has just got one clove.

0:23:36 > 0:23:39But this is smoked garlic. A bit of salt, some oil

0:23:39 > 0:23:43and what I'm going to do is roast this in the oven

0:23:43 > 0:23:46and literally cook it in the oven with my lamb.

0:23:46 > 0:23:48So, we've got the lamb there, nice and sealed.

0:23:48 > 0:23:51We take the whole lot and throw it in the oven.

0:23:51 > 0:23:56This is set for about 425 degrees Fahrenheit,

0:23:56 > 0:23:58so quite a hot oven.

0:23:58 > 0:23:59Just move that to one side.

0:23:59 > 0:24:03And then we've got our garlic over here.

0:24:03 > 0:24:05Now, talking of the '80s,

0:24:05 > 0:24:07you're back out on the road again, aren't you?

0:24:07 > 0:24:10I am, this May. When do we go?

0:24:10 > 0:24:12We go out on the 13th...

0:24:12 > 0:24:14This is the Here And Now tour, is it?

0:24:14 > 0:24:17The Here And Now tour on the 13th, which starts in Liverpool

0:24:17 > 0:24:20and then we finish in Wembley on the 23rd,

0:24:20 > 0:24:23which is the day before my sister gets married.

0:24:23 > 0:24:24Right. But not only that,

0:24:24 > 0:24:27you've got the Here And Now tour and then you're doing your own tour.

0:24:27 > 0:24:31I'm doing my own tour in March, which is I'm going all over Europe,

0:24:31 > 0:24:33Paris and Amsterdam and all over there,

0:24:33 > 0:24:36doing small rock and roll clubs which will be a hoot,

0:24:36 > 0:24:38and the Here And Now is in May

0:24:38 > 0:24:40and I'm really looking forward to being on tour

0:24:40 > 0:24:42with a lot of the artists I have worked with many times.

0:24:42 > 0:24:45But the other artists that are doing it as well, I mean...

0:24:45 > 0:24:47- Cos I went last year,... - The Here And Now?

0:24:47 > 0:24:49I did go, yes, and I froze my backside off,

0:24:49 > 0:24:51sat there outside listening to you lot.

0:24:51 > 0:24:53But it was fantastic.

0:24:53 > 0:24:56- Did you enjoy it?- I did, cos it brought back so many memories.

0:24:56 > 0:24:58I think if you ever go see stuff like that,

0:24:58 > 0:25:03the memories that you used to have as a kid, I used to have the...

0:25:03 > 0:25:05You did the same, I remember talking to you earlier.

0:25:05 > 0:25:09But the photographs of the Ferrari and the Lamborghini on your wall

0:25:09 > 0:25:12together with the bird with the tennis racket, that one?

0:25:12 > 0:25:14Everybody had that one or was it just me?

0:25:14 > 0:25:17But that just brings back so many great memories.

0:25:17 > 0:25:18The '80s was such an amazing time, wasn't it?

0:25:18 > 0:25:21It was. It was a really optimistic time and, of course,

0:25:21 > 0:25:25we were all a bit younger then, of course, that did help.

0:25:25 > 0:25:27And some great pop songs and really songs

0:25:27 > 0:25:29that have stood the test of time.

0:25:29 > 0:25:32I mean, you go to the Here And Now concerts and you hear these songs

0:25:32 > 0:25:34and you go, "Oh, wow, I remember exactly what I was doing,

0:25:34 > 0:25:37"who I was dating, what car I had."

0:25:37 > 0:25:39So it was a nice decade to go back to.

0:25:39 > 0:25:42Exactly. The pop music has changed so much over the years.

0:25:42 > 0:25:45It seems today you have got to be associated with a TV programme

0:25:45 > 0:25:47to get anywhere in the pop world nowadays.

0:25:47 > 0:25:50Well, there does seem to be an element of that.

0:25:50 > 0:25:53But of course you have the internet, and you have...

0:25:53 > 0:25:56There is a huge access to music that you never had before, so, actually,

0:25:56 > 0:25:59in many ways, it is a very exciting time for music, I think.

0:25:59 > 0:26:04- Yeah.- Especially, technology is so accessible now and affordable now,

0:26:04 > 0:26:06so people can get involved in making their own music.

0:26:06 > 0:26:08They don't have to spend thousands

0:26:08 > 0:26:10going into some fancy recording studio.

0:26:10 > 0:26:12So, actually, I think music is very exciting now.

0:26:12 > 0:26:15I'm very excited about downloading, isn't that fun?

0:26:15 > 0:26:17- Downloading!- It's great, I love it.

0:26:17 > 0:26:19You just go, "Oh, I fancy that,"

0:26:19 > 0:26:21and you click on a button and, hey, presto...

0:26:21 > 0:26:25But you've got the same excitement when it comes to gardening, as well,

0:26:25 > 0:26:27because that is a huge passion in your life now.

0:26:27 > 0:26:31Well, it is. It started when I had the children, when I got married

0:26:31 > 0:26:35and we have a go at growing vegetables every spring.

0:26:35 > 0:26:36We have varying results,

0:26:36 > 0:26:39but we always get out there just before Easter.

0:26:39 > 0:26:41We direct sow most of our stuff.

0:26:41 > 0:26:44We get our potatoes in, get the beetroot in,

0:26:44 > 0:26:46the raspberries are already up and running.

0:26:46 > 0:26:49We talked about rhubarb, such an easy thing to grow.

0:26:49 > 0:26:52Less easy to make it taste great, sometimes, I think.

0:26:52 > 0:26:55That's why I mentioned it as a food hell.

0:26:55 > 0:26:58But it's not actually a food hell, it's actually a fabulous food,

0:26:58 > 0:27:00I just don't know really what to do with it.

0:27:00 > 0:27:02Well, I'll just run you through what I've got on here.

0:27:02 > 0:27:05This is the mash, which I have passed through one of these things,

0:27:05 > 0:27:06which is a ricer,

0:27:06 > 0:27:08which every kitchen should have for mashed potato.

0:27:08 > 0:27:10A little bit of butter, some double cream...

0:27:10 > 0:27:12Does that mash it up, that thing?

0:27:12 > 0:27:15- Yeah, it literally makes it go very fine.- Wow! That is brilliant.

0:27:15 > 0:27:17It makes it go very fine. But this is the secret.

0:27:17 > 0:27:19Look, we've got our garlic in here.

0:27:19 > 0:27:25If I press this garlic, you'll see that all the garlic cloves come out.

0:27:25 > 0:27:27- Fantastic"- They squeeze out.

0:27:27 > 0:27:30And roasted garlic, I know the chefs absolutely adore roasted garlic,

0:27:30 > 0:27:32but it's one of these wonderful things.

0:27:32 > 0:27:34If you want to make garlic bread, do it this way.

0:27:34 > 0:27:35So, when you chop it up...

0:27:35 > 0:27:39And it's so healthy for you, it's a fantastically healing vegetable.

0:27:40 > 0:27:42There you go. Literally, we chop it all up.

0:27:44 > 0:27:45And make it nice and fine

0:27:45 > 0:27:50cos then we're going to throw all that into our mash.

0:27:50 > 0:27:51This is the great thing.

0:27:51 > 0:27:53I know you do cook quite a lot at home, as well.

0:27:53 > 0:27:54I like cooking, a lot, yeah.

0:27:54 > 0:27:56And you've got one of those, I call them dog warmers,

0:27:56 > 0:27:58but you've got an Aga.

0:27:58 > 0:27:59- Bum warmers!- I can't cook on them.

0:27:59 > 0:28:02But if you've got one of those at home, this is great.

0:28:02 > 0:28:08When you're doing a dinner party, you take your piping bag,

0:28:08 > 0:28:09obviously not a plastic piping bag,

0:28:09 > 0:28:12- but a normal piping bag... - So you can't just slosh it on?

0:28:12 > 0:28:14You can, but it's a good way of keeping it warm.

0:28:14 > 0:28:17You can take your normal cloth piping bags that you've got

0:28:17 > 0:28:20and you can take the whole lot and place it into an Aga warming drawer.

0:28:20 > 0:28:23Don't do what my mother did and place it in the oven part.

0:28:23 > 0:28:24Not good.

0:28:24 > 0:28:28And when you want to serve it, you can take a nice slice off here.

0:28:28 > 0:28:30- They're great, aren't they? - And then pipe it.

0:28:30 > 0:28:32Careful when you pipe it like this,

0:28:32 > 0:28:34cos you don't want it to look like some whippet

0:28:34 > 0:28:36has just left it behind in a park.

0:28:36 > 0:28:39Like that. Only joking, boys, but you know what I mean.

0:28:40 > 0:28:45You slice that. And then we've got our lovely lamb.

0:28:45 > 0:28:47You know how to work up an appetite, don't you?

0:28:47 > 0:28:48I do, really, yes. Know what I mean?

0:28:48 > 0:28:50And we've got our nice lamb.

0:28:53 > 0:28:56- I love this lamb.- You can write my menus, James.- Exactly!- Yeah!

0:28:56 > 0:28:59Well, I say it how it is, you know, being a Yorkshireman.

0:28:59 > 0:29:02There you go. And then we've got our sauce,

0:29:02 > 0:29:05which is basically reduced chicken stock.

0:29:05 > 0:29:07You can buy some lamb stock if you want,

0:29:07 > 0:29:10just chicken stock, bit of the old red wine.

0:29:10 > 0:29:13- Red wine, lovely. - Over the top. It's a very simple...

0:29:13 > 0:29:16We actually serve that with some nice mixed veg,

0:29:16 > 0:29:17some beans and stuff like that.

0:29:17 > 0:29:20But there you have roast lamb with smoked garlic mash.

0:29:20 > 0:29:22- Gorgeous!- Dive in, see what you think.

0:29:22 > 0:29:24- OK, yeah.- Remember, that lamb has had ten minutes.

0:29:24 > 0:29:26If you want it a little bit more well done,

0:29:26 > 0:29:27you can cook it for 12 minutes.

0:29:27 > 0:29:30Leave it to rest, but it should be nice and pink.

0:29:30 > 0:29:31Tell us what you think.

0:29:31 > 0:29:34Smoked garlic mash, it's there, it's rock and roll.

0:29:38 > 0:29:41Truly impressive to make that for 400 people,

0:29:41 > 0:29:45and even more impressive to pipe your pomme puree so neatly, James,

0:29:45 > 0:29:47and on live TV, too.

0:29:48 > 0:29:51Today we're taking a look back at some of the tastiest recipes

0:29:51 > 0:29:53from the Saturday Kitchen archives.

0:29:53 > 0:29:56And there's still loads of inspiring dishes to come.

0:29:56 > 0:29:59Right, here to show us how a Michelin-starred chef

0:29:59 > 0:30:03cooks his steak and mash is the hugely talented Michael Caines,

0:30:03 > 0:30:07who proves that men really can multitask.

0:30:07 > 0:30:10Good to have you on the show, mate. Do you want me to stop the ticking?

0:30:10 > 0:30:13- There you go.- Excellent. - So what are we cooking, Michael?

0:30:13 > 0:30:16We've got the pan-fried sirloin steak with roasted shallots,

0:30:16 > 0:30:18we've got the celeriac puree

0:30:18 > 0:30:21and this wonderful fricassee mushroom with Madeira sauce.

0:30:21 > 0:30:24- Right.- We've got a lot to do. - I know we've got a lot to do.

0:30:24 > 0:30:29We've got the celeriac. We've got some onion and some celery.

0:30:29 > 0:30:33Sweat down. And then we are going to add the celery to it.

0:30:33 > 0:30:36Celeriac. And of course we are going to use a little bit of water

0:30:36 > 0:30:40and a little bit of milk to cook it in.

0:30:40 > 0:30:44- This is for a puree, yes?- It is, it's going to be a lovely puree.

0:30:44 > 0:30:48Obviously cooking it in a white stock, a little bit of...

0:30:48 > 0:30:50Most people when they are doing this would put it in water and then pass

0:30:50 > 0:30:53it off and then add the cream. But this gives it a lovely texture.

0:30:53 > 0:30:56Absolutely, it does. I'm going to start that off sweating in here.

0:30:56 > 0:30:58We've got some already made.

0:30:58 > 0:31:02It takes about 20 minutes, half an hour to cook out the celeriac.

0:31:02 > 0:31:05And it's a great vegetable, celeriac.

0:31:05 > 0:31:09Commonly used for soups or perhaps within a mash,

0:31:09 > 0:31:11but it is also nice roasted for Sunday roast,

0:31:11 > 0:31:13just chopped up in big cubes.

0:31:13 > 0:31:15But people don't really use it as much as they should, really.

0:31:15 > 0:31:19The French love it, that celeriac remoulade which is mustard and mayo,

0:31:19 > 0:31:21- which is delicious.- Absolutely. - Great with ham, raw.

0:31:21 > 0:31:23It's a wonderful, wonderful dish.

0:31:23 > 0:31:27- It's a beautiful dish. - It's got that fennel smell.

0:31:27 > 0:31:30We are going to roast of some shallots here.

0:31:30 > 0:31:35I've blanched off the shallots in a bit of water...

0:31:35 > 0:31:37We're going to roast that slowly

0:31:37 > 0:31:40in some butter and deglaze that

0:31:40 > 0:31:42with some vinegar.

0:31:42 > 0:31:44Now, while that's sweating down...

0:31:44 > 0:31:46Yeah.

0:31:46 > 0:31:47You did say you've got a lot to do.

0:31:47 > 0:31:51- We have.- We haven't got any pans left, actually, in the studio.

0:31:51 > 0:31:53This must be a record.

0:31:53 > 0:31:54It is a record, trust me.

0:31:54 > 0:31:58Fantastic. Just a little bit of milk.

0:31:58 > 0:32:00And a little bit of water.

0:32:00 > 0:32:05And we've got a little bit of chicken bouillon to go in with this.

0:32:05 > 0:32:09And then we are going to cook that out slowly, and that's done.

0:32:09 > 0:32:11That takes what, 20, 25 minutes?

0:32:11 > 0:32:15Absolutely. We just need some shallots and slices of mushrooms.

0:32:15 > 0:32:18And we're going to make our Madeira sauce,

0:32:18 > 0:32:20just a little bit of butter in first.

0:32:22 > 0:32:24No colours really necessary here.

0:32:24 > 0:32:27Just to sweat them down.

0:32:27 > 0:32:29A pinch of salt in there as well.

0:32:29 > 0:32:31Then we will add the mushrooms.

0:32:31 > 0:32:33- Thank you.- There you go.- Great.

0:32:33 > 0:32:40And then the steak itself, salt and pepper, both sides.

0:32:40 > 0:32:43- About 200g, 240. - This is a sirloin steak?

0:32:43 > 0:32:45- Yes, that's right. - You could use fillet, I suppose.

0:32:45 > 0:32:49You can use fillet. And also you can use ribeye,

0:32:49 > 0:32:53you can use the cheaper cuts, like the rump or the topside.

0:32:53 > 0:32:56Do you think with rump steak and stuff like that,

0:32:56 > 0:32:58you've got to make sure you get it from a reputable butcher,

0:32:58 > 0:33:00because you want it to be nice and tender, don't you?

0:33:00 > 0:33:04Yes, we do. This is a kind of quick cooking technique.

0:33:04 > 0:33:07You are always looking for your joints of meat,

0:33:07 > 0:33:10which are going to be tender.

0:33:10 > 0:33:12So foaming butter, in goes the steak.

0:33:12 > 0:33:15We are going to cook that medium rare.

0:33:15 > 0:33:17Got a wooden spoon here.

0:33:17 > 0:33:20I mentioned at the top of that, September, you were voted,

0:33:20 > 0:33:23one of the ultimate accolades you can achieve, really,

0:33:23 > 0:33:25I suppose, Chef of the Year.

0:33:25 > 0:33:30I know, crikey. It was fantastic, that particular award is the AA

0:33:30 > 0:33:33and it's voted by your peers so it makes it extra special.

0:33:33 > 0:33:35You know what these chefs are like,

0:33:35 > 0:33:37we are not very complimentary of each other.

0:33:37 > 0:33:41- I didn't vote for you.- That's cos I couldn't afford to pay you.

0:33:41 > 0:33:44Your rates these days are extortionate.

0:33:44 > 0:33:45Run out of money towards the end.

0:33:45 > 0:33:48THEY LAUGH

0:33:48 > 0:33:51So what we've got there is the, uh...

0:33:51 > 0:33:55Madeira. We sweated off the mushrooms with the shallots

0:33:55 > 0:33:57until they're slippery. Added a little bit of thyme,

0:33:57 > 0:34:01going to reduce that. And the best thing to do is wait

0:34:01 > 0:34:03until the alcohol goes, so don't worry, you can have this dish.

0:34:03 > 0:34:05Going to burn off that alcohol.

0:34:05 > 0:34:07Get the sweetness from the Madeira,

0:34:07 > 0:34:09and then we pan-fry off the mushrooms in a minute,

0:34:09 > 0:34:11we use the same pan that we've cooked the steak,

0:34:11 > 0:34:14we're going to have the flavours

0:34:14 > 0:34:16from that pan going into the sauce a little bit later.

0:34:16 > 0:34:20We've got the mushrooms there. Just a little bit of chicken stock now.

0:34:21 > 0:34:23- You are still based down in Devon. - That's right.

0:34:23 > 0:34:27Although your restaurants are all over the place...

0:34:27 > 0:34:29- the hotel chain as well. - Absolutely.

0:34:29 > 0:34:33Do you still take your influence from local ingredients?

0:34:33 > 0:34:35- British ingredients.- Yeah.

0:34:35 > 0:34:39The Great British Menu series, fantastic, it really highlighted

0:34:39 > 0:34:41just what types of ingredients we've got in the UK.

0:34:41 > 0:34:44We've got a great larder, perhaps one of the best in Europe.

0:34:44 > 0:34:47And we've got to keep farmers in farming as well,

0:34:47 > 0:34:51that's very important. So, you know,

0:34:51 > 0:34:54regional food is very important, seasonal as well.

0:34:54 > 0:34:57And this time of year, we're making the most of game,

0:34:57 > 0:35:00making the most of the root vegetables and you shouldn't be

0:35:00 > 0:35:04seeing any red peppers and asparagus

0:35:04 > 0:35:06on the menu at this time of the year.

0:35:06 > 0:35:10There's no need, there is just such a great array of produce to be had.

0:35:10 > 0:35:13We are just going to cook the steak medium rare.

0:35:13 > 0:35:15All looking good.

0:35:15 > 0:35:19This puree, drain it off, you don't want the cream.

0:35:19 > 0:35:22No, but you can add a bit of the cooking juices back in

0:35:22 > 0:35:25to get the right texture, which is fine if you need to.

0:35:27 > 0:35:31Looking good. The sauce is reducing here.

0:35:31 > 0:35:32Which is great.

0:35:34 > 0:35:36Nice and fine.

0:35:36 > 0:35:39- It's fine, Michael, it's fine. - Fantastic.

0:35:40 > 0:35:44- It's getting there.- We're going to rest the steak once we've cooked it,

0:35:44 > 0:35:47now we're going to add... Just turn this down a tad.

0:35:47 > 0:35:48A lot going on here.

0:35:50 > 0:35:52Who said men can't multitask?

0:35:52 > 0:35:54Just put the mushrooms in.

0:35:54 > 0:35:57It is important, you've taken that steak out. A lot of people

0:35:57 > 0:35:59make the mistake when they're cooking steak at home,

0:35:59 > 0:36:01as soon as it is cooked, straight on the plate and eat it.

0:36:01 > 0:36:04You need to let it rest, absolutely.

0:36:04 > 0:36:05Quite an important stage.

0:36:05 > 0:36:08I'm just going to saute down these mushrooms,

0:36:08 > 0:36:11got a little bit of trompette in here, some enoki mushrooms,

0:36:11 > 0:36:13girolles are good as well this time of year, just coming to the end

0:36:13 > 0:36:17of the season. If you've got some ceps, that will be delicious.

0:36:19 > 0:36:22Nice colouring on the shallots, which is great.

0:36:22 > 0:36:25Just going to add a bit more of that liquid.

0:36:25 > 0:36:29- Just so it goes more puree. - That looks fantastic.

0:36:29 > 0:36:31Shallots look good.

0:36:31 > 0:36:33Towards the end of the cooking of the shallots, we're just going to...

0:36:33 > 0:36:36He's off like the clappers. Look at this.

0:36:36 > 0:36:38Deglaze with a bit of vinegar, which is nice.

0:36:38 > 0:36:41- What is that going in there? - Sherry vinegar.

0:36:41 > 0:36:43And that's just...

0:36:43 > 0:36:47Right at the end, just let it rest.

0:36:47 > 0:36:50We've got the mushrooms in there, this is the juices from the pan

0:36:50 > 0:36:52- for the beef.- That's right, to take all that flavour.

0:36:52 > 0:36:56- Reducing that down.- Absolutely. And now just wilt the spinach.

0:36:57 > 0:37:00And once this is cooked out, you can make the sauce before,

0:37:00 > 0:37:04we are going to strain it off, so it has the flavour of the thyme,

0:37:04 > 0:37:06the mushrooms have cooked out completely.

0:37:06 > 0:37:11And now we are just going to add the sauce back into the pan,

0:37:11 > 0:37:13just reduce it quite quickly here.

0:37:13 > 0:37:17- And ready to go.- Those onions in there, are they blanched?

0:37:17 > 0:37:19Are they boiled?

0:37:19 > 0:37:24I took the shallots themselves first, and I, um...

0:37:24 > 0:37:28just brought them from cold water to the boil and cooked them out,

0:37:28 > 0:37:30so they're half cooked before you put them in the pan.

0:37:30 > 0:37:34And then you're caramelising and roasting the outside of the shallot,

0:37:34 > 0:37:37little bit of flavour and caramelisation.

0:37:37 > 0:37:41You can take it from raw to finish, but this is a little bit quicker.

0:37:41 > 0:37:43Looking good now.

0:37:43 > 0:37:46- Fantastic. - We just bring that down.

0:37:46 > 0:37:48Absolutely, bring it down. We've got the steak here,

0:37:48 > 0:37:50which I think medium rare, which is fantastic.

0:37:50 > 0:37:54So if you'd like to slice that, I'll do my...

0:37:54 > 0:37:56I'll start thinking about dressing this.

0:37:56 > 0:37:59I'm going to do a nice little tear.

0:37:59 > 0:38:02I'm not going to repeat what you call it.

0:38:02 > 0:38:06There we go. It's quite artistic. I think it's quite nice.

0:38:06 > 0:38:07Just going to taste the sauce

0:38:07 > 0:38:10cos it might need a little bit of seasoning. It is quite sweet

0:38:10 > 0:38:11because you've got the Madeira.

0:38:11 > 0:38:16That's nice. Just a tad more salt and pepper in there.

0:38:16 > 0:38:19- Which is good.- What's next for Michael Caines?

0:38:19 > 0:38:23What are you up to next? What's the next thing, what's next year?

0:38:23 > 0:38:26Well, we've got Manchester opening next year.

0:38:26 > 0:38:29Currently at the moment it's closed for refurbishment,

0:38:29 > 0:38:31- which is fantastic. - Right.

0:38:31 > 0:38:33- And that will be... - This is the hotel and restaurant?

0:38:33 > 0:38:37Absolutely. We're going to have a fine dining restaurant downstairs,

0:38:37 > 0:38:41and we're going to do a tapas-style food menu.

0:38:41 > 0:38:44And then we've got Chester in 2009.

0:38:44 > 0:38:46So there's lots going on.

0:38:46 > 0:38:47Which is great.

0:38:47 > 0:38:49A few shallots around the outside.

0:38:51 > 0:38:54And of course Gidleigh Park continues to develop at speed.

0:38:54 > 0:38:57- Which is your little baby. - Absolutely.

0:38:57 > 0:39:00There we go, just the sauce on at the end.

0:39:00 > 0:39:02Like so.

0:39:02 > 0:39:05Just a lovely flavour. And of course,

0:39:05 > 0:39:09you could be using fillet steak, ribeye, rump.

0:39:09 > 0:39:11A nice organic chicken breast.

0:39:11 > 0:39:13Chicken would be fantastic, a little bit of guinea fowl.

0:39:13 > 0:39:18What a treat to watch a two-starred Michelin chef at work and cook that

0:39:18 > 0:39:22- in real time.- Thank you.- Michael, remind us what that dish is again.

0:39:22 > 0:39:25Pan-fried sirloin steak, a little bit of celeriac puree,

0:39:25 > 0:39:29roasted shallots and a ragout of wild mushrooms and spinach

0:39:29 > 0:39:34- with a Madeira sauce. - Chefs' Chef of the year.

0:39:39 > 0:39:41And also you can tell he doesn't do the washing up in his kitchen,

0:39:41 > 0:39:44look at the state... Come over here.

0:39:44 > 0:39:47Have a seat. Dive into this.

0:39:47 > 0:39:51I don't know how you feel about steak at 10:15am.

0:39:51 > 0:39:53It's great for me.

0:39:53 > 0:39:55You like that? Dive in.

0:39:55 > 0:39:57The smell is absolutely fantastic.

0:39:57 > 0:40:00And like you say, you can mix and match the meat.

0:40:00 > 0:40:03- Great with pork, I suppose. - Pork would be really good.

0:40:03 > 0:40:05Chicken is an obvious.

0:40:05 > 0:40:08That Madeira sauce can go with quite a number of things.

0:40:08 > 0:40:11The wild mushrooms and the Madeira, quite woody.

0:40:11 > 0:40:14- Very seasonal at the moment, wild mushrooms.- Absolutely.

0:40:14 > 0:40:18Celeriac, at this time of year, fantastic.

0:40:18 > 0:40:19- Really good.- Beautiful.

0:40:19 > 0:40:22- We don't use it enough, do we? - Well, you don't.

0:40:22 > 0:40:24THEY LAUGH

0:40:24 > 0:40:28Your husband might. But it is fantastic to make that puree.

0:40:28 > 0:40:30- Beautiful.- Happy with that?- Mm!

0:40:30 > 0:40:33- And the steak, it's really important to leave it to rest.- Absolutely.

0:40:33 > 0:40:35Leave it to rest so it retains its juices.

0:40:35 > 0:40:38A lot of people cut into it and you see all the blood coming out.

0:40:38 > 0:40:41If you cook that medium rare, medium, well done, it's up to you,

0:40:41 > 0:40:43but just allow it to rest.

0:40:43 > 0:40:44- Sam?- Excellent.

0:40:44 > 0:40:47Excellent, just a one-word answer, that's all we need.

0:40:51 > 0:40:54He might have used every pot and pan in the studio,

0:40:54 > 0:40:59but when he delivers food that looks and taste that good, who cares?

0:40:59 > 0:41:01Up next, we are joining Keith Floyd

0:41:01 > 0:41:05on another of his amazing culinary tours. Enjoy.

0:41:07 > 0:41:11Here's one of me in my new boots. Like them? You know,

0:41:11 > 0:41:14it's not easy to find a culinary craftsman of yesteryear

0:41:14 > 0:41:15when England was truly merry,

0:41:15 > 0:41:18but my spies tell me here in ancient Frome, there is one -

0:41:18 > 0:41:21Margaret - with whom I'm going to have a teddy boy's -

0:41:21 > 0:41:23I mean teddy bear's, picnic.

0:41:23 > 0:41:26As you can see, with Richard's brilliant camerawork here,

0:41:26 > 0:41:29I'm in the baker's kitchen.

0:41:29 > 0:41:32This is bread. And you know, one of the worst expressions

0:41:32 > 0:41:34that has crept into the English language

0:41:34 > 0:41:36is the best news since sliced bread.

0:41:36 > 0:41:38There has been no good news since sliced bread,

0:41:38 > 0:41:41it was the most terrible thing that ever happened to us.

0:41:41 > 0:41:44And this is living - and bread is a living, organic thing -

0:41:44 > 0:41:48this is the living proof of the mistake we as a nation

0:41:48 > 0:41:51and the bakers of the new vogue have made.

0:41:51 > 0:41:52I know nothing about bread.

0:41:52 > 0:41:55Look at this, Bill and Ben, the flowerpot men, I think.

0:41:55 > 0:41:58Does that come from there? But my friend Margaret. Margaret, hello.

0:41:58 > 0:42:00- Hello.- Tell me all about this wonderful bread.

0:42:00 > 0:42:03There are so many varieties, I don't know any of them.

0:42:03 > 0:42:06I know I'm an expert in many things, bread isn't one of them.

0:42:06 > 0:42:08- What have we got here? - Everything.

0:42:08 > 0:42:10Everything. What is this one, for example?

0:42:10 > 0:42:13That is a vegetable bread. That is tomato bread.

0:42:13 > 0:42:16A tomato dough. Just made with pure tomatoes.

0:42:16 > 0:42:18White dough and tomatoes.

0:42:18 > 0:42:22- Brilliant.- That's rather fun, that's a cheese...

0:42:22 > 0:42:24- Onion loaf. - Could you come really close?

0:42:24 > 0:42:27You can see the flecks of onion around in there.

0:42:27 > 0:42:30- Can I rip this open? - Yes.

0:42:30 > 0:42:33- Smell it. - You can see the pieces of onion.

0:42:33 > 0:42:34HE INHALES

0:42:34 > 0:42:35Oh, gosh, that's beautiful.

0:42:35 > 0:42:38That's lovely toasted for supper with a slice of cheese.

0:42:38 > 0:42:40- Or dripping. - Absolutely marvellous.

0:42:40 > 0:42:43- First class.- And of course this is the cheese loaf.

0:42:43 > 0:42:46That's a very light one. That's beautiful.

0:42:46 > 0:42:49I wish you could smell. Can the BBC afford some little sachets

0:42:49 > 0:42:51to be attached to the Radio Times, please,

0:42:51 > 0:42:54so they can break them open and smell what we can smell?

0:42:54 > 0:42:58And of course half the joy of baking bread is the wafting it out.

0:42:58 > 0:43:01When everybody comes past the bakery in the morning

0:43:01 > 0:43:03it's a great temptation to come in.

0:43:03 > 0:43:05This one, in the days...

0:43:05 > 0:43:07I've been baking bread for a long time because...

0:43:07 > 0:43:10You don't look old enough to have been doing it for very long.

0:43:10 > 0:43:13I do love you. You are one of my newest, nicest friends.

0:43:13 > 0:43:15You are my best friend, ever.

0:43:17 > 0:43:18I remember once, we were having a party

0:43:18 > 0:43:21and I didn't have any tins - it seems extraordinary now -

0:43:21 > 0:43:24and I remembered being friends with an old village baker,

0:43:24 > 0:43:27and he told me he used to bake them in terracotta.

0:43:27 > 0:43:29And so I baked these in the flowerpots.

0:43:29 > 0:43:33And they're tremendous. Of course you get this lovely crust.

0:43:33 > 0:43:36Just look at this. Just feel it.

0:43:36 > 0:43:38And inside, you've got to rip that one, Keith,

0:43:38 > 0:43:41because inside you get this beautiful continuity.

0:43:41 > 0:43:44It is slightly extraordinary, it does taste different.

0:43:44 > 0:43:47- And the crust is heavenly. - You've never read Private Eye?

0:43:47 > 0:43:49When people go on too much,

0:43:49 > 0:43:51the editor always says in brackets afterwards,

0:43:51 > 0:43:54"That's enough bread, Ed." No more bread now for the moment.

0:43:54 > 0:43:56We've got to do a little work. We need some dough.

0:43:56 > 0:43:59What we're going to do, Richard, if I gently smile at you,

0:43:59 > 0:44:02there is a very special thing that happens to Margaret's bread.

0:44:02 > 0:44:05And she makes things called trenchers.

0:44:05 > 0:44:07And this is a trencher.

0:44:07 > 0:44:10And this is what people used to eat their food from before plates

0:44:10 > 0:44:12were invented. Hence the trencherman,

0:44:12 > 0:44:17cos he was the guy who kept these warm whilst spit-roasting the meat,

0:44:17 > 0:44:19keeping these warm. you would slice your meat,

0:44:19 > 0:44:21put it on there and you had a trencher.

0:44:21 > 0:44:23And that is where a trencherman comes from.

0:44:23 > 0:44:25Which brings me onto a little pet hobby of mine.

0:44:25 > 0:44:27This is not dissimilar to a pizza.

0:44:27 > 0:44:30In this country, we think pizza has only just been invented.

0:44:30 > 0:44:31Throw me over some pizza dough.

0:44:31 > 0:44:34Thank you very much. Handmade dough, by the way.

0:44:34 > 0:44:36Which Margaret will show me how to roll out in a moment.

0:44:36 > 0:44:38We all think that pizzas,

0:44:38 > 0:44:40which have become, in my view, a kind of gastronomic dustbin,

0:44:40 > 0:44:42a kind of pastry case filled with yuck,

0:44:42 > 0:44:45is nothing to do with where pizzas originally came from. They were made

0:44:45 > 0:44:49by a baker one day who had a little bit of dough left over,

0:44:49 > 0:44:51rolled it out and put nice things on it.

0:44:51 > 0:44:54But we've been doing that in this country since when, the Middle Ages?

0:44:54 > 0:44:57- Before the Middle Ages.- Before. - You see, nothing new under the sun.

0:44:57 > 0:44:59So while Margaret makes us a trencher,

0:44:59 > 0:45:02I'm going to make us a pizza. You're going to have to talk me through

0:45:02 > 0:45:06- all this because I've never done this before.- I am sure you have.

0:45:06 > 0:45:09- You've made pizzas, haven't you? - I've made pizzas, yes.

0:45:09 > 0:45:11Not with an expert baker overseeing what I'm doing,

0:45:11 > 0:45:16- so I'm bound to roll it out the wrong way.- I'm an amateur.

0:45:16 > 0:45:18- What do you mean, an amateur? - I am, really.

0:45:18 > 0:45:21- Doesn't it feel lovely? - It's beautiful. Very sexy.

0:45:21 > 0:45:23- I know!- Yes!- Very sensual.

0:45:23 > 0:45:26- Later, later. - Is that a promise?

0:45:26 > 0:45:28No jokes about buns in the oven, OK?

0:45:28 > 0:45:29From anybody.

0:45:29 > 0:45:32- But it is a very sensual thing. - Oh, it is delightful, isn't it?

0:45:32 > 0:45:35- You're teasing me now. Have you got a roller?- Yes.

0:45:35 > 0:45:38You really have to go at this, it's not like pastry.

0:45:38 > 0:45:41It is just like most lovers,

0:45:41 > 0:45:43it tries to get away from you to start with,

0:45:43 > 0:45:45and then you really get hold of it.

0:45:45 > 0:45:47Stop, Margaret.

0:45:47 > 0:45:49I can't take any more!

0:45:49 > 0:45:51You beast, you.

0:45:51 > 0:45:54I've always said on this programme, we've never had anybody on this

0:45:54 > 0:45:57programme who has never been full of love and happiness,

0:45:57 > 0:45:59often wine as well, it is true to say.

0:45:59 > 0:46:01- I haven't had any wine. - Yes, you have.- Have I?

0:46:01 > 0:46:03Did you pour me wine?

0:46:03 > 0:46:06- Of course I did, my darling.- I was too busy getting the dough ready.

0:46:06 > 0:46:09I have been standing rather a long time.

0:46:09 > 0:46:11I've only got a wee one. That is great.

0:46:11 > 0:46:14Mine is going to go on a small plate.

0:46:14 > 0:46:17Mine is shrinking back again. Help, Margaret!

0:46:17 > 0:46:21Obviously you're not a gentle enough lover.

0:46:21 > 0:46:24How dare you. Casting aspersions upon my...

0:46:24 > 0:46:26You have to coax it down.

0:46:26 > 0:46:28- Right.- Now then...

0:46:29 > 0:46:33- That is coaxed.- Can you pass me a fork from behind you?

0:46:33 > 0:46:35There is a thing called docking.

0:46:35 > 0:46:38All the bakers that are watching are going to be saying, oh, my goodness,

0:46:38 > 0:46:39there's a docking.

0:46:39 > 0:46:42Yes, but we're not all professionals at what we are doing.

0:46:42 > 0:46:44And although it is nice to know the terminology,

0:46:44 > 0:46:48- which is for pricking it... is called docking.- Yes.

0:46:48 > 0:46:51We're putting these onto plates with a little bit of flour

0:46:51 > 0:46:54- and lard underneath? - Yes.

0:46:54 > 0:46:58And the vegetarians amongst them can do vegetables.

0:46:58 > 0:47:01They can use vegetable oil. But then they're going to spoil the flavour

0:47:01 > 0:47:02- of the thing.- Well, I think so.

0:47:02 > 0:47:06I used to make bread originally and I used to use...

0:47:06 > 0:47:09we used to get real good dripping from the butcher.

0:47:09 > 0:47:12Sorry to interrupt you, Margaret. For my little bit, I hope it is

0:47:12 > 0:47:15self-explanatory what I'm doing here.

0:47:16 > 0:47:20Tomato crashed up onto the bread.

0:47:20 > 0:47:22Anchovy fillets.

0:47:22 > 0:47:26And a simple pizza should have no more than things like this.

0:47:26 > 0:47:29It's not meant to have artichoke hearts and sweetcorn

0:47:29 > 0:47:32and all the junk. Elizabeth David

0:47:32 > 0:47:35very correctly spoke of the wonderful quiche Lorraine

0:47:35 > 0:47:38that in the '60s was degenerated into a culinary dustbin,

0:47:38 > 0:47:40and I regret to say the same applies to the pizza.

0:47:40 > 0:47:45It has become a travesty of its original simple flavour.

0:47:45 > 0:47:46And what's the bottom of them made of?

0:47:46 > 0:47:49They're sort of hard cardboard things.

0:47:49 > 0:47:53You eat this lovely gooey stuff on the top - sometimes it is lovely -

0:47:53 > 0:47:56you go through it... What cheese are you putting on?

0:47:56 > 0:47:59This is grated Gruyere.

0:47:59 > 0:48:02OK? And a bit of olive oil to make that look...

0:48:02 > 0:48:04for it to shine a bit later.

0:48:04 > 0:48:06Fraction too much there, but never mind.

0:48:06 > 0:48:09- Can I have the docker? - You can have the docker.

0:48:09 > 0:48:13- Can I be your docker? - That is the final bit.

0:48:13 > 0:48:15Into your sexy dough.

0:48:15 > 0:48:17We'll make a few marks with this fork.

0:48:17 > 0:48:19So, they're ready, but they can't go into the oven for, what?

0:48:19 > 0:48:22I would say about ten minutes. They ought to prove.

0:48:22 > 0:48:23What does prove mean?

0:48:23 > 0:48:26Well, they have to... They've still got this live yeast in there,

0:48:26 > 0:48:29and it has to come to its full maturity.

0:48:29 > 0:48:33- It has to rise.- It has to rise, yes. - OK.- There is a marvellous old test.

0:48:33 > 0:48:34Very quickly, a marvellous...

0:48:34 > 0:48:36I think a lot of people making bread

0:48:36 > 0:48:39get really worried about how long to prove it. A tiny piece of the dough,

0:48:39 > 0:48:42the same dough, pop it into tepid water. It goes to the bottom.

0:48:42 > 0:48:46- And when it comes to the top, it's ready to put in the oven.- OK.

0:48:46 > 0:48:50- By the magic of television, that has come back to the top.- No, not quite.

0:48:50 > 0:48:52I know it hasn't, but by the magic of television it has.

0:48:52 > 0:48:57And so off this goes, bring this spatula in, bring our baker in.

0:48:57 > 0:49:00- There we go.- The peel!

0:49:00 > 0:49:02Right, run along with the peel and into the oven, please.

0:49:02 > 0:49:05- Thank you, Robin. - 'Trenchers are great, it's true,

0:49:05 > 0:49:09'but with a slice of beef and a drop of real gravy, they're brilliant.

0:49:09 > 0:49:12'But of course the Beeb couldn't afford a joint this size,

0:49:12 > 0:49:14'so I've bought it myself,

0:49:14 > 0:49:16'with the fee from my last series.

0:49:16 > 0:49:20'A bit extravagant, but you can't beat a good British roast, can you?'

0:49:20 > 0:49:23Right, Margaret and I would like to register a protest that we don't

0:49:23 > 0:49:25approve of lean-bred beef,

0:49:25 > 0:49:27and we don't think housewives really want it either,

0:49:27 > 0:49:29we think they've been conned

0:49:29 > 0:49:32- and hyped by the doctors in the advertising world.- Look at that.

0:49:32 > 0:49:36Just those veins through it like that. Just to give it the flavour.

0:49:36 > 0:49:38It's not quite ready.

0:49:38 > 0:49:40Well, let's pop it back in the oven.

0:49:40 > 0:49:43It needs to go back in. I would suggest without the top.

0:49:43 > 0:49:46Without the top cos the vegetables have to brown and so on.

0:49:46 > 0:49:48Thank you, my darling.

0:49:53 > 0:49:55Oh, that looks lovely.

0:49:55 > 0:49:58- It looks all right, doesn't it? - Yes. Aren't you clever?

0:49:58 > 0:50:02I think even my Italian friends who make real pizzas would approve

0:50:02 > 0:50:06- of that.- You taught me something today. I've never made a pizza.

0:50:06 > 0:50:10I suppose we have the trenchers.

0:50:10 > 0:50:13The trenchers are exactly the same thing.

0:50:13 > 0:50:15You are so clever.

0:50:15 > 0:50:17There is a little bit for you, see if you like that.

0:50:17 > 0:50:19- Oh!- Is it too hot? - It's terribly hot!

0:50:19 > 0:50:22Have a quick swig of wine, cool your fingers down.

0:50:24 > 0:50:26Here's a little tiny bit.

0:50:26 > 0:50:28- See how that is. - I like your filling.

0:50:28 > 0:50:30Oh, I've missed my olive.

0:50:33 > 0:50:35Now, that's a real crust.

0:50:35 > 0:50:37Can you tell the difference?

0:50:37 > 0:50:40- It's real.- And the middle is soft and gooey, look at that.

0:50:40 > 0:50:42That is excellent, isn't it?

0:50:42 > 0:50:44It's doing exactly what the trencher does.

0:50:44 > 0:50:46It's all soaking in, look.

0:50:46 > 0:50:49- Lovely.- Instead of it all sitting on the top and you cut through it

0:50:49 > 0:50:51- and you get that hard piece of cardboard.- That's right.

0:50:51 > 0:50:54- Aren't you clever?- I'm pleased. Oh, do you know?

0:50:54 > 0:50:56- You're brilliant.- What we need to complete a brilliant day is,

0:50:56 > 0:50:59as they say, if music be the food of love,

0:50:59 > 0:51:03then play on with a little music, a little relaxation.

0:51:03 > 0:51:05- How lovely. Could we?- I think we've earned it, don't you?

0:51:05 > 0:51:08- Oh, I would like to. That would be lovely, shall we go?- Yeah.

0:51:08 > 0:51:10GENTLE MUSIC

0:51:28 > 0:51:31INDISTINCT CHATTER

0:51:35 > 0:51:38Oh, that's marvellous. Thank you very much.

0:51:38 > 0:51:40Thank you, David, that was absolutely brilliant.

0:51:40 > 0:51:42- That was our lutenist. - Yes, thank you, David.

0:51:42 > 0:51:44I loved the music, it was gorgeous.

0:51:44 > 0:51:47Lutenist sounds a bit like a strange religion, doesn't it?

0:51:47 > 0:51:49It certainly does.

0:51:49 > 0:51:52Anyway, this is the business, chaps. Richard, you can have some of this

0:51:52 > 0:51:54since you've been such a good cameraman.

0:51:54 > 0:51:56The good old-fashioned way, you cut the meat

0:51:56 > 0:52:01- and I'll do the vegetables.- You hum it and I'll play it, darling!

0:52:01 > 0:52:02Did you cook that fairly high?

0:52:02 > 0:52:07- You did, my oven was really quite high when you put it in.- It was.

0:52:07 > 0:52:10- It's all unctuous.- And the goodness has come out of these.

0:52:10 > 0:52:12Lovely.

0:52:12 > 0:52:14Anyway, here's to us

0:52:14 > 0:52:19and here's to everybody who loves food and friendship and fun.

0:52:19 > 0:52:21We don't know when we'll be back. Probably next week I should think

0:52:21 > 0:52:24with another crazy programme. It might be goat's cheese next week.

0:52:24 > 0:52:26- We'll see you then. - With the serving wenches.

0:52:26 > 0:52:31- With the serving wenches.- You've got to become a serving wench. Come on.

0:52:36 > 0:52:38He's just ace.

0:52:38 > 0:52:41As ever on Best Bites we are looking back at some of the most moreish

0:52:41 > 0:52:43recipes from the Saturday Kitchen archives.

0:52:43 > 0:52:48Still to come on today's show, it's back to where we all started,

0:52:48 > 0:52:50the first-ever omelette challenge

0:52:50 > 0:52:53with Paul Rankin and Antonio Carluccio.

0:52:53 > 0:52:57One of them was destined for the top of the leaderboard, but who was it?

0:52:57 > 0:52:59You'll find out in just a few minutes.

0:52:59 > 0:53:01On her Saturday kitchen debut,

0:53:01 > 0:53:03Maria Elia is championing Greek cuisine

0:53:03 > 0:53:06with a slow-cooked braised pork belly.

0:53:06 > 0:53:10The pork is browned before being combined with onion, leek, fennel,

0:53:10 > 0:53:12garlic and anchovies and then simmered for hours

0:53:12 > 0:53:14with white wine and chicken stock.

0:53:14 > 0:53:17Then it's served with some healthy wilted greens

0:53:17 > 0:53:19and delicious feta polenta.

0:53:19 > 0:53:21Plate-smashingly good.

0:53:21 > 0:53:25And Ruthie Henshall faces her Food Heaven or Food Hell.

0:53:25 > 0:53:28Did she get her Food Heaven - sticky toffee pudding and toffee sauce?

0:53:28 > 0:53:31Or did she end up facing her Food Hell - scallop ravioli

0:53:31 > 0:53:34with seared scallops and a white wine cream sauce.

0:53:34 > 0:53:38Stay with me and find out what she got at the end of the show.

0:53:38 > 0:53:41Now it's time for one of the masters of modern Asian cuisine, Nic Watt,

0:53:41 > 0:53:44to show us how to make a mouthwatering sea bream

0:53:44 > 0:53:48in sweet white miso. If it's good enough for Penelope Cruz,

0:53:48 > 0:53:50it's good enough for me.

0:53:50 > 0:53:53- Good to have you on the show, Nic. - Thank you.- Good to have you on.

0:53:53 > 0:53:54Right, Murray's been there.

0:53:54 > 0:53:57I've always tried to get a table there but can never get in.

0:53:57 > 0:54:00- These things can be arranged.- The whole place is just full of women.

0:54:00 > 0:54:03I'm sure he vets them all before he comes in.

0:54:03 > 0:54:05Who did you have last night?

0:54:05 > 0:54:08- Penelope Cruz and her sister, actually.- There we go.

0:54:08 > 0:54:09Anyway, what are you cooking?

0:54:09 > 0:54:12OK, I've got the sea bream, it's going to be in a sweet

0:54:12 > 0:54:17white miso which I'm going to turn into a refined miso.

0:54:17 > 0:54:20We're just going to baste it in the miso for about two hours.

0:54:20 > 0:54:23You can leave it for up to 24, but two hours is best.

0:54:23 > 0:54:25This is what we are going to achieve, just to show people.

0:54:25 > 0:54:28We need to get this under the grill to cook, but we will show you

0:54:28 > 0:54:32- how to get this done.- It has been marinated. Shall we pop it straight under the grill now?

0:54:32 > 0:54:34Now, sea bream, quite an unusual fish for people to use,

0:54:34 > 0:54:37but fantastic. Quite a meaty fish as well.

0:54:37 > 0:54:41It's perfect for this, it's got enough flesh, it's got enough meat

0:54:41 > 0:54:45to take on the marinade, so it's absolutely perfect for this.

0:54:45 > 0:54:49- Fire away, then.- We've got a sweet white miso here.

0:54:49 > 0:54:51Oh. Otherwise known as saikyo miso.

0:54:51 > 0:54:55- Explain to us how this is made. - There's many different types.

0:54:55 > 0:54:58This is the soya bean so they soak the soya beans in water,

0:54:58 > 0:55:01they add salt and sugar and they add a culture,

0:55:01 > 0:55:03a little bit like making blue cheese.

0:55:03 > 0:55:06There's a culture they add in. And then they allow it to ferment.

0:55:06 > 0:55:08- But there's a real art to it. It's like winemaking.- Oh, absolutely.

0:55:08 > 0:55:10- It's like a speciality.- Definitely.

0:55:10 > 0:55:13And some of them can be as fresh as three months old and some can be

0:55:13 > 0:55:16three to five years old and then, like a wine,

0:55:16 > 0:55:19- you get a stronger...- The darker it gets, the stronger it gets.

0:55:19 > 0:55:21Yeah, you get a much more mature flavour coming through.

0:55:21 > 0:55:24- OK, we've got that.- We're going to add a little bit of sugar,

0:55:24 > 0:55:26we're going to add a little bit of mirin...

0:55:26 > 0:55:29This is what the British palate likes, they love that sweetness

0:55:29 > 0:55:31- with it as well.- Absolutely. So we're bringing all that in.

0:55:31 > 0:55:35We've got a little bit of soy. You can use a low sodium or dark soy,

0:55:35 > 0:55:38- this is just a light soy here. - It's less salty, isn't it?

0:55:38 > 0:55:41Yeah, we're going to add a little bit of sake.

0:55:41 > 0:55:43We can add...a little bit more.

0:55:43 > 0:55:45There's ladies at the table, give them a little more sake.

0:55:45 > 0:55:48And we're just simply going to incorporate all this together.

0:55:50 > 0:55:52It's very, very easy.

0:55:52 > 0:55:55And the beauty of this, I mean it's really, really versatile.

0:55:55 > 0:55:56As we've got sea bream here...

0:55:56 > 0:55:59Now, this dish is kind of a twist on a classic where you actually trained

0:55:59 > 0:56:03way back in the late '90s in a very famous restaurant, Nobu.

0:56:03 > 0:56:05- Back in the day, yeah.- Their famous trademark dish, I suppose,

0:56:05 > 0:56:08- is the blackened cod.- Yeah, yeah, that was back in my youth.

0:56:08 > 0:56:12When you opened Roka, presumably you didn't want to put that on the menu.

0:56:12 > 0:56:15I made a conscious decision not to and that's how this dish came about

0:56:15 > 0:56:19because everybody judges a modern Japanese restaurant on black cod

0:56:19 > 0:56:23so I knew before they even looked at my food, they'd go,

0:56:23 > 0:56:26"Can I have one black cod, can I have one black cod,"

0:56:26 > 0:56:29and for this reason, I didn't put black cod on the menu.

0:56:29 > 0:56:32- Right.- Now I have black cod on, it's absolutely fine and our black cod

0:56:32 > 0:56:36is actually unique to any other in London cos

0:56:36 > 0:56:39it's done on the robata grill cos everybody else does their black cod

0:56:39 > 0:56:42- in the oven so we actually get that really...- Now, the robata grill

0:56:42 > 0:56:45- is the charcoal grill that you're famous for cooking with. - Open charcoal grill, yeah,

0:56:45 > 0:56:47so you get all those beautiful flame-grilled flavours.

0:56:47 > 0:56:50- You're oiling this. Why are you oiling it?- I've added just a touch

0:56:50 > 0:56:53of oil because essentially we're curing the fish

0:56:53 > 0:56:56so in the curing process, it's a drying out process,

0:56:56 > 0:57:00- the same as smoking or gravlax.- Is this olive oil you've put on there?

0:57:00 > 0:57:02You can use olive oil or you can use veg oil and we've just added a touch

0:57:02 > 0:57:06in there so that when you cure it, it doesn't dry out the fish.

0:57:06 > 0:57:10- To a Western palate, you don't want a dry piece of fish.- Yep, OK.

0:57:10 > 0:57:13So then what I've got here, I've just taken top and tail of a lemon

0:57:13 > 0:57:16in a little wedge and this is what I call the Yoshi-san technique.

0:57:16 > 0:57:18Yoshi-san is what?

0:57:18 > 0:57:20It's got a little story behind it.

0:57:20 > 0:57:23Yoshi's my head chef at Roka

0:57:23 > 0:57:25and because this is normally done on the robata,

0:57:25 > 0:57:28the robata naturally holds the fish in its shape so when I was just

0:57:28 > 0:57:30test cooking this for the show,

0:57:30 > 0:57:33I was doing it under the grill and found it kept slipping and Yoshi,

0:57:33 > 0:57:37in his pure Japanese way, just came up to me, gave me a lemon,

0:57:37 > 0:57:40a couple of slices and hooked it up for me without saying anything...

0:57:40 > 0:57:42He was thinking something, though.

0:57:42 > 0:57:46Absolutely! And showed me you can just simply add a little lemon

0:57:46 > 0:57:48- and stop it from sliding. - And why do we do this?

0:57:48 > 0:57:52It's to stop it from sliding down the skewer... Yeah.

0:57:52 > 0:57:55..and hold its shape and the reason we want to curve it all up

0:57:55 > 0:57:58is so we get nice caramelisation on these tips.

0:57:58 > 0:58:02The reason we want caramelisation is cos it's a sweet white miso and you

0:58:02 > 0:58:04need the little bit of blackened edge to balance...

0:58:04 > 0:58:06If you wanted a stronger flavour,

0:58:06 > 0:58:08- you'd put it in here for a lot longer?- Not so much stronger.

0:58:08 > 0:58:11If you wanted a stronger flavour, you'd adapt the miso.

0:58:11 > 0:58:15- Right, OK, change that. - So then that can go like so.

0:58:15 > 0:58:18- Which gives it that nice little ripple.- Exactly.- And you can see

0:58:18 > 0:58:20that's what we started off with and then that's what's

0:58:20 > 0:58:24gone under the grill. Could you barbecue this, I suppose?

0:58:24 > 0:58:26Barbecue's the first choice.

0:58:26 > 0:58:29- Yeah, the first choice? - First choice, most definitely.

0:58:29 > 0:58:32So we've got red onion and beans so we're going to make a little bit

0:58:32 > 0:58:33- of a pickle.- So, how long would you...

0:58:33 > 0:58:36- That's been under two or three minutes?- Two or three minutes, yeah.

0:58:36 > 0:58:39And you turn it over or not?

0:58:39 > 0:58:42No, no. In the barbecue, you turn it over, but in this circumstance,

0:58:42 > 0:58:44- you're just going to cook it. - So a little bit longer, yeah?

0:58:44 > 0:58:47Definitely, a little bit longer. We want a really nice caramelisation,

0:58:47 > 0:58:50that's why we keep these nice little... We're not trying to rub it

0:58:50 > 0:58:52- nice and smooth, we want gullops of meat like that.- OK. Lovely.

0:58:52 > 0:58:56- Is there such a word as gullops? - Yeah, there is now.

0:58:56 > 0:58:59Can we put that in the Oxford dictionary?

0:58:59 > 0:59:02So what I've just popped in there is some rice wine vinegar,

0:59:02 > 0:59:05- just in here.- Now, pickle, every country has their own pickle.

0:59:05 > 0:59:08I believe the Indians started off with the first pickle,

0:59:08 > 0:59:11- so it's about 5,000 years old, pickles.- Really?- Yeah.

0:59:11 > 0:59:14I don't know how they found that out, but, erm...

0:59:14 > 0:59:16It's probably carved in stone somewhere.

0:59:16 > 0:59:20- Probably, yeah.- So what I've got is a little bit of green chilli

0:59:20 > 0:59:24and we're just going to dissolve the sugar in the rice wine vinegar.

0:59:24 > 0:59:25Yep.

0:59:25 > 0:59:28Now, this isn't the same as sort of an English version of a pickle,

0:59:28 > 0:59:30which would be what people are so used to...

0:59:30 > 0:59:33No, no, no, this is just simple, clean...

0:59:33 > 0:59:35- A lighter pickle.- Yeah, absolutely.

0:59:35 > 0:59:39Simple and clean. So, just going to pop these...

0:59:39 > 0:59:41- Yeah.- That might be getting ready soon.

0:59:43 > 0:59:46Now, Marie, are you a big fan of these sort of Asian flavours?

0:59:46 > 0:59:49What I did on MasterChef was a little bit similar.

0:59:49 > 0:59:52- Was it? - Yeah, I love that kind of thing.

0:59:54 > 0:59:55Right, so what are we doing?

0:59:55 > 0:59:57Just warming this sugar, just dissolving it, really?

0:59:57 > 1:00:00Yep, just dissolving it, that's it.

1:00:02 > 1:00:04- Here you go.- That's dissolved? - And I'm cooking my beans,

1:00:04 > 1:00:08- I'll chop your tomatoes up as well. - That's a tonne of onion.

1:00:08 > 1:00:10Just going to pop that in there now it's dissolved.

1:00:10 > 1:00:12Give that a quick little stir.

1:00:12 > 1:00:14Do you want a few more?

1:00:14 > 1:00:16Swirl! That's pretty good. Pop them in, why not?

1:00:16 > 1:00:18- A few more.- Just pop that in there.

1:00:18 > 1:00:21Now, this, the reason why we're doing this,

1:00:21 > 1:00:23it'll actually change the colour of these, won't it?

1:00:23 > 1:00:25They'll go a beautiful, beautiful, beautiful bright orange,

1:00:25 > 1:00:27a lovely fresh colour.

1:00:27 > 1:00:29So if we're going to do these, make them, what?

1:00:29 > 1:00:31- A day in advance.- A day in advance.

1:00:31 > 1:00:34Straight in the fridge, hopefully.

1:00:34 > 1:00:36There we go.

1:00:36 > 1:00:39It'll turn them a lovely pink colour, look at that.

1:00:39 > 1:00:42It changes the colour really nicely.

1:00:42 > 1:00:44Pop that there.

1:00:44 > 1:00:47Look at that fish, oh! I mean, look at that!

1:00:47 > 1:00:49It's getting that lovely colour on it as well.

1:00:49 > 1:00:51Absolutely, so we want to get... Add just a fresh squeeze

1:00:51 > 1:00:53of lemon juice just over the top.

1:00:53 > 1:00:56So what's that had, straight under the grill like that?

1:00:56 > 1:00:58A good four or five minutes, something like that?

1:00:58 > 1:00:59Five minutes, yeah.

1:00:59 > 1:01:02I guess it depends on the thickness of your sea bream.

1:01:02 > 1:01:05That's quite a hot grill, but probably if you're doing it at home, maybe a little bit longer.

1:01:05 > 1:01:08- That's a roaring hot grill.- Do you want the tomatoes straight in?

1:01:08 > 1:01:10Tomatoes in there. We're almost ready to sort of dish up.

1:01:10 > 1:01:13- Straight in. I'll just get the beans.- Give it a bit of a swirl.

1:01:13 > 1:01:15- These are little French beans. - The beans can just pop in.

1:01:15 > 1:01:17All I've done is top and tail them and cut them in half.

1:01:17 > 1:01:20Yep. Give this a little stir.

1:01:20 > 1:01:23It should be a really colourful, fresh...

1:01:27 > 1:01:29That's the thing about your food.

1:01:29 > 1:01:32Very, very simple, fantastic flavours.

1:01:32 > 1:01:35- Vibrant summer salad. - Just great flavours.

1:01:35 > 1:01:38Lovely beans in there, a little bit of rock chives on the top.

1:01:38 > 1:01:41That's just going to give it that fresh, fresh flavour.

1:01:41 > 1:01:43I think these are going to be the new trendy things,

1:01:43 > 1:01:46supermarkets will pick on these cos chefs are coming all over the place.

1:01:46 > 1:01:49Little baby pea shoots as well, you can get.

1:01:49 > 1:01:53Oh, there's all sorts of wonderful little critters you can get now.

1:01:53 > 1:01:55I'll take this.

1:01:55 > 1:01:57Keep your hands, they're very hot, these things, aren't they?

1:01:57 > 1:01:59Yeah, you've just got to...

1:01:59 > 1:02:02Whoo! Spatula.

1:02:02 > 1:02:05- Turn that off?- Yeah.

1:02:05 > 1:02:07This has got a little bit of a...

1:02:07 > 1:02:09If people don't want to use sea bream,

1:02:09 > 1:02:11I suppose they could use salmon.

1:02:11 > 1:02:15Really, it's so, so versatile.

1:02:15 > 1:02:17I'm going to do that.

1:02:17 > 1:02:19That last part of the exercise like that...

1:02:19 > 1:02:23Nick, you're a genius. Remind us what that is again.

1:02:23 > 1:02:26We've got sea bream in a sweet white miso with a fresh red onion pickle,

1:02:26 > 1:02:28tomatoes and green beans.

1:02:34 > 1:02:37Looks fabulous, smells fabulous.

1:02:37 > 1:02:39Come on over here, Nick. Now, Marie...

1:02:39 > 1:02:42- Fantastic!- You get to dive into this

1:02:42 > 1:02:44- and you don't have to get a bill at the end of it.- Fantastic.

1:02:44 > 1:02:47There you go, tell me what you think.

1:02:47 > 1:02:50Like you said, you could use a variety of fish - salmon...

1:02:50 > 1:02:52- Salmon works really, really well. - Cod?- Chicken, I suppose.

1:02:52 > 1:02:54If you were to use chicken,

1:02:54 > 1:02:58I would just follow the same base and just use a barley miso.

1:02:58 > 1:03:01Barley miso's got that little bit more fruity flavour,

1:03:01 > 1:03:04it's a little bit fresher, a bit like the grain of the barley.

1:03:04 > 1:03:06What do you think?

1:03:06 > 1:03:09MARIE AND NICK SPEAK IN JAPANESE

1:03:09 > 1:03:12Whatever. What was that? What was that?

1:03:12 > 1:03:15- Were you chatting each other up?- In Japanese.

1:03:15 > 1:03:19I just said it was absolutely delicious and he said thank you.

1:03:19 > 1:03:21There you go.

1:03:26 > 1:03:31Seriously scrumptious and one that you might want to try on the barbie,

1:03:31 > 1:03:33I'm going to. Thanks, Nick.

1:03:33 > 1:03:36Now, time for a blast from the past.

1:03:36 > 1:03:40It's the first-ever omelette challenge all those years ago.

1:03:40 > 1:03:43The first two chefs to showcase their skills

1:03:43 > 1:03:45were Antonio Carluccio and Paul Rankin.

1:03:45 > 1:03:47So, who went straight to the top of the leaderboard?

1:03:47 > 1:03:50And check out how young James looked!

1:03:50 > 1:03:53So, guys, you can choose from your set ingredients,

1:03:53 > 1:03:55they're out in front of you.

1:03:55 > 1:03:57What I want is a three-egg omelette.

1:03:57 > 1:04:00Now, the record they reckon is about 40 seconds.

1:04:00 > 1:04:02Oh! There's not an omelette in 40 seconds!

1:04:02 > 1:04:04But anyway, I don't want a tortilla, I want an omelette

1:04:04 > 1:04:07and I don't want scrambled eggs so you must use three eggs,

1:04:07 > 1:04:09you can use milk, cream, you've got some cheese,

1:04:09 > 1:04:11little bit of butter, but the time starts...

1:04:11 > 1:04:14- He's started, look!- Let him, let him! I'm not arguing with him.

1:04:14 > 1:04:17The time stops when the omelette hits the plate.

1:04:17 > 1:04:20- You ready?- Yeah. - Three, two, one... Go!

1:04:20 > 1:04:22Let's get cooking.

1:04:22 > 1:04:24Right, this bit will be quite interesting.

1:04:27 > 1:04:29So, omelette's not really an Italian thing, is it, really?

1:04:29 > 1:04:32- No, it's not. - He's ahead of you here.

1:04:35 > 1:04:37Paul, what do you normally put in your omelette?

1:04:37 > 1:04:39- I...- What's the secret of a good omelette?

1:04:39 > 1:04:44Well, the secret of a good omelette is to cook it quickly, actually.

1:04:44 > 1:04:47- If you say so, mate.- No! It's just noisette butter.

1:04:47 > 1:04:51You stir them as a mass until they solidify like that.

1:04:51 > 1:04:54Well, 30 seconds, I tell you what, you're not doing too...

1:04:54 > 1:04:57- Look at that. That's speed! - That's scrambled eggs.

1:04:57 > 1:04:59- That's scrambled eggs! - No, it's not. It's not.

1:04:59 > 1:05:02- And then fold it up like that. - Have you seasoned it or not?

1:05:02 > 1:05:05- Yeah, absolutely.- Did you? - Salt.- Just salt.

1:05:05 > 1:05:07White pepper if you want, yeah?

1:05:07 > 1:05:10So, Antonio...

1:05:10 > 1:05:13Let it sit for a while in the corner.

1:05:13 > 1:05:15- What is this?- This is hot, there you go.

1:05:15 > 1:05:17- Use the hot one.- Yeah.

1:05:17 > 1:05:18Right, the clock stops there.

1:05:18 > 1:05:21- Well done, well done.- Keep going with yours, keep going with yours.

1:05:21 > 1:05:23Well done, well done.

1:05:23 > 1:05:26So explain to us while that's cooking. What about a frittata?

1:05:26 > 1:05:27If you want to make a frittata...

1:05:27 > 1:05:30A frittata is completely different. We do a lovely frittata.

1:05:30 > 1:05:34You have to... Similar preparation, then you have to...

1:05:34 > 1:05:38- Hurry up, you'll be at the bottom of the board!- I don't care.

1:05:40 > 1:05:42We'll be here till about 12 o'clock.

1:05:42 > 1:05:45That fantastic organisation...

1:05:45 > 1:05:48- Slow food.- That's slow food.

1:05:48 > 1:05:51So it's worth the wait, though, you see. Look at that, perfect!

1:05:51 > 1:05:53Lovely, well done, well done.

1:05:55 > 1:05:58Right, shall we try yours, Antonio?

1:05:58 > 1:06:00I think yours is cooked to perfection, Antonio,

1:06:00 > 1:06:03cos it likes to be just slightly runny in the middle, nice and moist.

1:06:03 > 1:06:05Are you blind?

1:06:05 > 1:06:08I'm not blind and I like the touch of black pepper as well.

1:06:08 > 1:06:11- It sways the judge. - There you are.- I tell you...

1:06:11 > 1:06:14It looks like my boot, look at it.

1:06:14 > 1:06:17- That's proper, man. - That's not, look at it!

1:06:17 > 1:06:20- The omelette's invented in France, eh?- I know.

1:06:20 > 1:06:22Italians don't do omelettes.

1:06:22 > 1:06:24- You neither.- I don't think they are.

1:06:24 > 1:06:27- That's a top omelette. - Right, then, guys.

1:06:27 > 1:06:29- Now...- I prefer my juicy one.

1:06:29 > 1:06:31Antonio, how do you think you've done?

1:06:31 > 1:06:34- What time?- I think about one and a half minutes.

1:06:34 > 1:06:36Now, the record's about 40 seconds.

1:06:36 > 1:06:38You did it in...

1:06:38 > 1:06:42- One minute and 29 seconds. - Yes, about a minute and a half.

1:06:42 > 1:06:44- So not bad, I don't think.- No, no.

1:06:44 > 1:06:49And obviously just pipped to the post, there we go, by Paul.

1:06:49 > 1:06:51- How do you think you've done? - 59 seconds.

1:06:51 > 1:06:54I think you've done it in a great time, Paul, actually.

1:06:54 > 1:07:00- 57 seconds dead.- Wow! - That is a serious benchmark.

1:07:00 > 1:07:03- Congratulations.- I think that's pretty good, actually, pretty good.

1:07:03 > 1:07:05I tried it and I was hopeless.

1:07:05 > 1:07:07So I'm going to put you on the leaderboard there.

1:07:07 > 1:07:11- Where shall we put Antonio? - Down there, yes, yes.

1:07:11 > 1:07:13Come on, we're good buddies. Put him next to me.

1:07:13 > 1:07:18There, there, right there. Second at the moment, absolutely superb.

1:07:22 > 1:07:24On a later appearance,

1:07:24 > 1:07:27Paul went on to make his omelette in just 17 seconds.

1:07:27 > 1:07:31But after allegedly practising on 300 eggs.

1:07:31 > 1:07:34Now, Maria Elia had a challenge on her hands

1:07:34 > 1:07:37to persuade James Martin that Greek food is delicious.

1:07:37 > 1:07:40She chose to make slow-braised pork belly

1:07:40 > 1:07:43with wilted greens and feta polenta.

1:07:43 > 1:07:45And guess who was a convert?

1:07:45 > 1:07:47She's here to introduce us to the wonderful world of Greek food.

1:07:47 > 1:07:50It's Maria Elia. Good to have you on the show.

1:07:50 > 1:07:53Now, tell me about this Greek dish, then.

1:07:53 > 1:07:55So it's going to be slow-braised belly of pork with wilted greens...

1:07:55 > 1:07:58- Yep.- ..some olives, anchovies and capers.

1:07:58 > 1:08:00Sounds good to me and I don't see any vine leaves,

1:08:00 > 1:08:03- which appeals to me.- Yeah, you hate vine leaves. You told me.

1:08:03 > 1:08:05I don't understand vine leaves, really.

1:08:05 > 1:08:07So we need to finely chop the leeks,

1:08:07 > 1:08:10- the fennel and the onion, please. - And the onion?

1:08:10 > 1:08:12A little bit of garlic as well.

1:08:12 > 1:08:15I've always had a question about pork belly

1:08:15 > 1:08:18since pork belly became fashionable about, what, ten years ago?

1:08:18 > 1:08:22- Yep.- What part of...? Is it actually the belly of the pig?

1:08:22 > 1:08:26- Yeah.- It is.- It's the front. - It is?- It's the belly.

1:08:26 > 1:08:29Thanks, OK, cleared that up.

1:08:29 > 1:08:31So I'm going to take the skin off because if we leave the skin on,

1:08:31 > 1:08:34it's normally really tough cos normally you have the skin

1:08:34 > 1:08:37as crackling so I'm pretending it's like a bit of a fish, really.

1:08:37 > 1:08:41Lay it on your board, make a little nick and then just...

1:08:41 > 1:08:44Since when do the Greeks worry about anything tough?

1:08:44 > 1:08:45THEY LAUGH

1:08:45 > 1:08:48But that's why we're slow braising, isn't it?

1:08:48 > 1:08:53- Ooh!- You told me earlier Greek and Indian cuisine is quite similar.

1:08:53 > 1:08:56- Ah! Is it?- Well, similar in the way we gorge our food,

1:08:56 > 1:08:59but they eat a bit more greens than we do.

1:08:59 > 1:09:01Yeah, you also said you hate greens.

1:09:01 > 1:09:04But don't forget, India has 600 million vegetarians.

1:09:04 > 1:09:06That's true. Greeks love wild greens.

1:09:06 > 1:09:09- They usually forage a lot for them.- Lots of goat.

1:09:09 > 1:09:12- Loads of goat, yeah.- Loads of goat.

1:09:12 > 1:09:15Enough with your goat intestines.

1:09:15 > 1:09:17Right, yeah.

1:09:17 > 1:09:21So this is a recipe from my new book, Smashing Plates.

1:09:21 > 1:09:24So tell me about this. Why do the Greeks smash plates?

1:09:24 > 1:09:26For weddings, at weddings.

1:09:26 > 1:09:29It's like when the Jewish stamp on glasses.

1:09:29 > 1:09:31It's just kind of like...

1:09:31 > 1:09:34It's the practice for the woman to have for the future, isn't it?

1:09:34 > 1:09:36Exactly, yeah.

1:09:36 > 1:09:38THEY LAUGH

1:09:38 > 1:09:41Just to keep everybody in line.

1:09:41 > 1:09:44Plates from any ladies out there, please direct them

1:09:44 > 1:09:46to Cyrus Todiwala's restaurant.

1:09:46 > 1:09:48The first thing in an Indian marriage - fix that.

1:09:48 > 1:09:50I've got a few plates here.

1:09:50 > 1:09:55So I'm just going to brown off my pork belly, a little bit of colour.

1:09:57 > 1:10:04- So this all came about because I'm half-Greek.- Half-Greek?- Half-Greek.

1:10:04 > 1:10:09Half-English and my dad is a chef so I used to eat loads of Greek food

1:10:09 > 1:10:12as a kid. I didn't really think about it much,

1:10:12 > 1:10:15I used to just eat it and just think "Oh, I enjoy it," and then recently

1:10:15 > 1:10:18I kind of was playing around with Greek ingredients

1:10:18 > 1:10:22and I thought, "Wow!" You know, food's really nostalgic.

1:10:22 > 1:10:24It's really emotive, food.

1:10:24 > 1:10:27So, tell me about Greek cooking, then,

1:10:27 > 1:10:33because the last time I had a Greek meal, I have to say it wasn't great.

1:10:33 > 1:10:36But that's the thing, it's got a really bad reputation

1:10:36 > 1:10:39and I'm on a little bit of a mission to change that.

1:10:39 > 1:10:41I wouldn't call myself a Greek expert,

1:10:41 > 1:10:44but what I do know is that Greek ingredients are really great

1:10:44 > 1:10:48and people don't give them the, you know, the respect

1:10:48 > 1:10:52that they should have so these recipes are using Greek ingredients,

1:10:52 > 1:10:56but kind of in my own way, like redefining the ingredients, really.

1:10:56 > 1:10:58It's probably the fact that I didn't know what I was ordering

1:10:58 > 1:11:01on the menu, I think that was probably down to it.

1:11:01 > 1:11:05You probably ordered vine leaves, which you don't like.

1:11:05 > 1:11:07They were on it as well, but there was a lot of sort of

1:11:07 > 1:11:11mince stuff that had cooked for about 16 hours in tinfoil.

1:11:11 > 1:11:15- "Mince stuff"?- When they delivered it, it went like that.

1:11:15 > 1:11:18- Do you think they were ashamed? - "What's wrong with it?"

1:11:18 > 1:11:22- And I opened it up and...- That could be, "I'm proud, I'm proud."

1:11:22 > 1:11:26But there was a fantastic other dish there with fish which was amazing,

1:11:26 > 1:11:28- which I had with...- You see?

1:11:28 > 1:11:31So with this dish, I'm going to serve some polenta.

1:11:31 > 1:11:34I'm going to move that over there cos you want me to do this polenta.

1:11:34 > 1:11:37Yeah. So in this milk, I've got some garlic and some bay leaves,

1:11:37 > 1:11:39just giving a little more flavour.

1:11:39 > 1:11:42- OK.- And then I'm going to add a little bit of butter,

1:11:42 > 1:11:45polenta and, at the end, just a little bit of feta cheese.

1:11:45 > 1:11:48- Polenta, now... - So polenta is not Greek.

1:11:48 > 1:11:50- Yeah.- So if you don't like polenta,

1:11:50 > 1:11:53you could add some black-eyed peas or some beans

1:11:53 > 1:11:55or some macaroni to this dish.

1:11:55 > 1:12:00- Right.- But I think that polenta's underrated as well, you know?

1:12:00 > 1:12:05- Yep.- So to these onions I'm going to add some white wine.

1:12:05 > 1:12:08- A serious amount of white wine. - A serious amount of white wine.

1:12:08 > 1:12:11- Just a splash.- Just a splash of white wine, then?

1:12:11 > 1:12:14Normally, you'd make this all in the same pot.

1:12:14 > 1:12:16To speed it up, we'll just make it half here and half here.

1:12:16 > 1:12:19- Right.- And now the pork is browned...

1:12:19 > 1:12:21Now, is this a traditional dish or is this something

1:12:21 > 1:12:24- that you've sort of adapted?- This is a bit of a traditional dish,

1:12:24 > 1:12:26but they wouldn't normally necessarily put the broccoli in.

1:12:26 > 1:12:29They do love greens and greens grow usually between olive groves

1:12:29 > 1:12:32so I took that element and added the olives.

1:12:32 > 1:12:35Cos the Greeks and their olive oil, it is spectacular, I have to say.

1:12:35 > 1:12:38It's really spectacular. It's one of the best olive oils in the world,

1:12:38 > 1:12:41I think, and that's not just cos I'm half-Greek.

1:12:41 > 1:12:44So we're going to put some anchovies in

1:12:44 > 1:12:46so they're going to be the nice salty element.

1:12:49 > 1:12:51Put them in.

1:12:51 > 1:12:54Cos they are quite strong flavours you're putting in here.

1:12:54 > 1:12:57Normally, you would put this with lamb, not with pork,

1:12:57 > 1:13:00really, anchovies, but you've got anchovies, you've got olives in it.

1:13:00 > 1:13:02But if you wanted to, you could make this dish with lamb.

1:13:02 > 1:13:05Fennel in there, there's some big, strong, hearty flavours in it.

1:13:05 > 1:13:07If you're going to eat, you might as well get on with it.

1:13:07 > 1:13:09- Yeah.- It's like you and your butter.

1:13:09 > 1:13:10So where are we going with this, then?

1:13:10 > 1:13:12- So if we can put that one over here.- And do you want this one

1:13:12 > 1:13:14- or this one?- That one. So you put the lid on that,

1:13:14 > 1:13:17leave that for about an hour and a half until the pork's nearly tender

1:13:17 > 1:13:19or, if you want to, put it in the oven.

1:13:19 > 1:13:22- OK.- And then here,

1:13:22 > 1:13:24that's all cooked down lovely.

1:13:24 > 1:13:26Now we add the broccoli.

1:13:26 > 1:13:30Oh, you're putting the greens in afterwards?

1:13:30 > 1:13:33- Yeah.- Oh, we changed their colour to black so we don't see them.

1:13:33 > 1:13:35It's not the best for colours, I have to say.

1:13:35 > 1:13:37We cook them in so well, they turn black.

1:13:37 > 1:13:38They do stay a really great green.

1:13:38 > 1:13:41And then if you could just chop a few olives.

1:13:41 > 1:13:42Chop some olives as well.

1:13:42 > 1:13:46And then I've got some kale, but you could just use some chard, rocket,

1:13:46 > 1:13:49persillade, dandelions, anything that's in season, really.

1:13:49 > 1:13:52Now, what type of olives are you going to use in here, then?

1:13:52 > 1:13:54These are Kalamata green, but you could use Kalamata black

1:13:54 > 1:13:56or any olive, really.

1:13:56 > 1:14:00I'm not too precious about, you know, what olive you use.

1:14:00 > 1:14:01There you go.

1:14:01 > 1:14:04So maybe I could change your mind about Greek cuisine

1:14:04 > 1:14:06when you try this.

1:14:06 > 1:14:09Well, I think it's looking good so far

1:14:09 > 1:14:12with the addition of pork belly and that seven litres of white wine.

1:14:12 > 1:14:16But you've got to reduce that seven litres of white wine.

1:14:16 > 1:14:17A bit of ouzo in there too.

1:14:17 > 1:14:19- A little bit of chicken stock... - Start lifting off!

1:14:19 > 1:14:22And a little bit of chicken stock in with the white wine.

1:14:22 > 1:14:26Now the white wine's reduced, add that chicken stock.

1:14:26 > 1:14:28That's the polenta.

1:14:28 > 1:14:32OK, so then with the olives, I know this does look

1:14:32 > 1:14:34a bit like a salad, OK?

1:14:34 > 1:14:36It does at the moment, yeah.

1:14:36 > 1:14:40We're going to put the lid on, cook that for another half an hour

1:14:40 > 1:14:42and let it all wilt down until you get that.

1:14:42 > 1:14:44So we've got three pots going on here.

1:14:44 > 1:14:46Yeah, we're not holding back on the washing up here.

1:14:46 > 1:14:49- I don't know about that. - That's a lot of pots.

1:14:49 > 1:14:51But normally you'd make it all in one pot.

1:14:51 > 1:14:53You'd make it all in one?

1:14:53 > 1:14:55This poor lady's got only eight minutes...

1:14:55 > 1:14:56SHE LAUGHS

1:14:56 > 1:14:59And is the white wine, is that retsina?

1:14:59 > 1:15:02No, it's not retsina. People always read about Greek wines, but...

1:15:02 > 1:15:04Well, it's the one thing about...

1:15:04 > 1:15:06- I love Greek food... - But retsina's moved on.

1:15:06 > 1:15:09..and there's a Greek restaurant I go to

1:15:09 > 1:15:13where they cut it with like mint and soda and stuff,

1:15:13 > 1:15:17but even they admit that retsina is undrinkable.

1:15:17 > 1:15:19- Yeah, but...- Sounds like the eye, isn't it?

1:15:19 > 1:15:21I don't actually like retsina much,

1:15:21 > 1:15:24but now Greek wine's really come a long way.

1:15:24 > 1:15:25- Really?- Yeah.

1:15:25 > 1:15:28So the non-retsina white Greek wine is good, yeah?

1:15:28 > 1:15:31I think in the right context when you've just come off the beach, sitting in a taverna,

1:15:31 > 1:15:35a nice piece of grilled fish. After, like, three retsinas,

1:15:35 > 1:15:38it tastes great, doesn't it? Once you've got past the first three...

1:15:38 > 1:15:40I remember enjoying retsina years ago.

1:15:40 > 1:15:42After three retsinas you enjoy it anyway.

1:15:42 > 1:15:45I've no idea what's going on here.

1:15:45 > 1:15:47- I'm whisking polenta like mad here.- How's it doing?

1:15:47 > 1:15:49It's doing all right, yeah, it's doing all right.

1:15:49 > 1:15:53- OK. Is that all right? - Are we ready to taste?- I think so.

1:15:53 > 1:15:55- I haven't seasoned it yet.- OK.

1:15:55 > 1:15:57Do you want some feta cheese in here as well?

1:15:57 > 1:16:01Yeah, half the feta cheese, salt and pepper.

1:16:01 > 1:16:04Now, this is quite salty so you've got to watch the salt, have you?

1:16:04 > 1:16:06Yeah, cos feta's salty so just...

1:16:06 > 1:16:09But it's like not adding salt to potato.

1:16:09 > 1:16:11It'd be really bland if we don't put any in.

1:16:11 > 1:16:13- Plenty of black pepper, though.- So, here...

1:16:13 > 1:16:15- Yeah, I love pepper.- OK.

1:16:15 > 1:16:18So, here we've got all the greens that are cooked down now

1:16:18 > 1:16:20and then to that... I mean,

1:16:20 > 1:16:24it's not the best of colours cos we've cooked it for half an hour,

1:16:24 > 1:16:26add your parsley

1:16:26 > 1:16:29and then you need to freshen it all up with the lemon.

1:16:29 > 1:16:31- Wow!- Mm.

1:16:31 > 1:16:35- Lemon juice got in.- Yeah, see, Greeks put lemon on everything.

1:16:35 > 1:16:38- OK.- Save the rest for the suet pudding.

1:16:38 > 1:16:40Mm? Save the rest for the suet pudding!

1:16:40 > 1:16:43He loves it.

1:16:45 > 1:16:48Can't wait! It's a bit different to this.

1:16:48 > 1:16:51Right, some cheese on the top?

1:16:51 > 1:16:54Yep, and then the pork.

1:16:56 > 1:16:58See, so you've got a little bit of sour,

1:16:58 > 1:17:03a little bit of salty from the olives and capers and anchovies.

1:17:03 > 1:17:06You see, I do want to like it, but I just choose the wrong dishes,

1:17:06 > 1:17:09- I think.- Yeah, maybe you are choosing the wrong dishes.

1:17:09 > 1:17:11I mean, it's difficult when you don't know the cuisine that well,

1:17:11 > 1:17:13you'll choose something wrong.

1:17:13 > 1:17:15Or you've just got to get me to cook for you.

1:17:15 > 1:17:18- That's it.- Precisely.- There you go. - So, tell us what this is again.

1:17:18 > 1:17:20Slow-braised belly of pork with wilted greens,

1:17:20 > 1:17:23- olives, capers and anchovies.- And not a stuffed vine leaf in sight.

1:17:23 > 1:17:25And a little bit of feta polenta.

1:17:28 > 1:17:31Ah, we get to dive into this. This is proper hearty food.

1:17:31 > 1:17:33Pork belly quattro staggione.

1:17:33 > 1:17:36Pork belly four seasons?

1:17:36 > 1:17:40- Wow!- Seriously hot, that looks. - Beautiful.- Straight out of the pan.

1:17:40 > 1:17:43So, altogether cumulative time, that's taken three hours,

1:17:43 > 1:17:46- something like that? - It would probably take about

1:17:46 > 1:17:48two and a half hours, yeah, and I know we did use a few pots,

1:17:48 > 1:17:51- but you could just put it all in one.- The belly's just cooked perfectly.- Yeah.

1:17:51 > 1:17:54But there's going to be a bit of sharpness here

1:17:54 > 1:17:56cos the capers have gone in there, you've got the...

1:17:56 > 1:17:58So with the capers, the lemon and the olives,

1:17:58 > 1:18:00you're taking it to different levels

1:18:00 > 1:18:02and the anchovies add all the nice salt.

1:18:02 > 1:18:05But if you don't like polenta, you could use macaroni, white beans.

1:18:05 > 1:18:07- Unusual flavour, isn't it? - Yeah, but with that,

1:18:07 > 1:18:09it works well with the polenta.

1:18:09 > 1:18:11And that's from someone who hates greens.

1:18:11 > 1:18:14I didn't say I hate greens, no, no, no.

1:18:18 > 1:18:21There you go, the proof is in the eating.

1:18:21 > 1:18:22Yum-o!

1:18:22 > 1:18:25When Ruthie Henshall came to the studio to face

1:18:25 > 1:18:27her Food Heaven Or Food Hell,

1:18:27 > 1:18:30she was plumping for an old school dessert -

1:18:30 > 1:18:32sticky toffee pudding and toffee sauce.

1:18:32 > 1:18:35But would she be left all at sea with her Food Hell?

1:18:35 > 1:18:39Scallop ravioli, seared scallops and white wine cream sauce?

1:18:39 > 1:18:43To give you a clue, if you're on a diet, I suggest you look away now.

1:18:43 > 1:18:46Right, it's that time of the show to find out whether Ruthie

1:18:46 > 1:18:48will be facing Food Heaven or Food Hell.

1:18:48 > 1:18:50Food Heaven, I have to say,

1:18:50 > 1:18:52would be a lot of people's collection of Food Heaven,

1:18:52 > 1:18:54including the three phone callers that phoned in.

1:18:54 > 1:18:57This is a sticky toffee pudding or all these ingredients

1:18:57 > 1:18:59- go into a sticky toffee pudding.- That's a lot!

1:18:59 > 1:19:02You thought it was calorific? Wait till you see it being made.

1:19:02 > 1:19:04Alternatively, you could be having this, which is the scallops,

1:19:04 > 1:19:07hand-dived scallops over here with samphire,

1:19:07 > 1:19:10a little bit of sea purslane, we've got a lovely little sauce

1:19:10 > 1:19:12there with home-made ravioli with that one.

1:19:12 > 1:19:15What do you think this lot have decided?

1:19:15 > 1:19:19- Heaven, Heaven!- It didn't make any difference cos it was a whitewash,

1:19:19 > 1:19:22to be honest, cos they chose this, so 5-0.

1:19:22 > 1:19:23Get rid of the scallops, out the way.

1:19:23 > 1:19:25- Yes!- And then what we're going to do first of all

1:19:25 > 1:19:27is basically start the dates,

1:19:27 > 1:19:28cos it's the dates that are the important bit

1:19:28 > 1:19:31in the sticky toffee pudding so you need to make sure the dates

1:19:31 > 1:19:33have got no stones in it and you'll see the reason why in a minute,

1:19:33 > 1:19:35but no stones in the dates.

1:19:35 > 1:19:37They go in and then you use a measured amount of water.

1:19:37 > 1:19:40There's about 600ml of water going in here with the dates

1:19:40 > 1:19:42and the idea is we bring this to the boil

1:19:42 > 1:19:45cos it's the heat which starts the cooking

1:19:45 > 1:19:47of this sticky toffee pudding, all right?

1:19:47 > 1:19:50And this is where, I think, the origins a bit vary.

1:19:50 > 1:19:53Some people say it comes from the Lake District,

1:19:53 > 1:19:56other people say that it comes from Scotland.

1:19:56 > 1:19:58Some people say that it comes from Canada,

1:19:58 > 1:20:01but, either way, sticky toffee pudding originates from somewhere,

1:20:01 > 1:20:03- we don't know where yet.- Well, the fact is everyone loves it.

1:20:03 > 1:20:06Exactly, but we're going to start off with a base here.

1:20:06 > 1:20:09We've got some butter, some dark brown soft sugar, all right?

1:20:09 > 1:20:12And we throw that into our machine.

1:20:12 > 1:20:14Now, this is unlike a normal conventional sponge

1:20:14 > 1:20:17where you're trying to get air into the mixture.

1:20:17 > 1:20:20You basically just throw it all in, really.

1:20:20 > 1:20:21The butter goes in...

1:20:21 > 1:20:25Do you know I can already feel my arteries hardening?

1:20:25 > 1:20:27You ain't seen the sauce yet, Ruthie,

1:20:27 > 1:20:30but this is where it starts to get worse, you see?

1:20:30 > 1:20:33This is black treacle.

1:20:33 > 1:20:34RUTHIE GASPS

1:20:34 > 1:20:37I think black treacle is key to sticky toffee pudding

1:20:37 > 1:20:40cos it creates a lovely dark colour, but a real depth of flavour.

1:20:40 > 1:20:42- This is golden syrup.- Oh!

1:20:42 > 1:20:44So, basically, just go into your store cupboard

1:20:44 > 1:20:48and pick out everything that's fattening and throw it in here.

1:20:48 > 1:20:50If you think this is bad... This is vanilla,

1:20:50 > 1:20:54which obviously is a spice so technically it's a veg

1:20:54 > 1:20:56which is a herb, which means it's part of your five a day

1:20:56 > 1:20:58so are you happy with that one?

1:20:58 > 1:21:00So at least you've got something.

1:21:00 > 1:21:02And then what we're going to do is just put this down

1:21:02 > 1:21:06and then just fire this up. Now, I'm going to get the sauce on, really.

1:21:06 > 1:21:10If you can crack the eggs just into that little bowl there,

1:21:10 > 1:21:15that'd be great. So the sauce is double cream...

1:21:15 > 1:21:17- Oh, the smell of that!- So this is the sauce to go with it.

1:21:17 > 1:21:20- This is just for the pudding in this bit. This is the sauce.- Right.

1:21:20 > 1:21:24The same sugar, dark brown soft sugar, butter...

1:21:26 > 1:21:30- Don't ruin it and make it out of margarine.- I wouldn't dare!

1:21:30 > 1:21:34- Double cream.- Oh!- And I don't want any of that single cream stuff, either.

1:21:34 > 1:21:36RUTHIE GRUNTS

1:21:36 > 1:21:38And no yoghurt, all right?

1:21:38 > 1:21:41A bit of that and then we take, again...

1:21:42 > 1:21:47..some golden syrup and some black treacle.

1:21:47 > 1:21:50So the only thing that's different between those two is the cream,

1:21:50 > 1:21:53- is that right?- Yeah. This is just the sauce, though, remember.

1:21:53 > 1:21:56- Yes, yeah.- This is just the sauce, nothing else.

1:21:56 > 1:21:59This is just... And all we do with this is just bring this to the boil

1:21:59 > 1:22:00and that's going to be...

1:22:00 > 1:22:03These guys can stir that to stop it from sticking.

1:22:03 > 1:22:06Stir that, that'd be great. Meanwhile, the eggs,

1:22:06 > 1:22:09you can see the mixture over here I started,

1:22:09 > 1:22:12so we just take the four eggs now and this is where normally

1:22:12 > 1:22:15in a conventional sponge, you would mix this and mix this and mix it

1:22:15 > 1:22:17to get air in it. The air's going to come from the ingredient

1:22:17 > 1:22:20which is going in there in a second, but what we need to do...

1:22:20 > 1:22:23Stephen's just blended it. All this wants doing is warming,

1:22:23 > 1:22:25all that is going to be doing is softening the dates.

1:22:25 > 1:22:27You don't boil it. If you boil it,

1:22:27 > 1:22:29you reduce the water down and alter the recipe.

1:22:29 > 1:22:31You just warm it through, that's all we're doing,

1:22:31 > 1:22:34just to soften those dates to blend that into a puree.

1:22:34 > 1:22:37You can add the eggs one by one.

1:22:37 > 1:22:40This is the only bit that you have to be quite careful, really,

1:22:40 > 1:22:44is adding the eggs just gently to make the mixture not split, really,

1:22:44 > 1:22:47- but it's...- So that's the only bit that won't give you a heart attack?

1:22:47 > 1:22:50Well, if you get enough of it, it probably would.

1:22:50 > 1:22:53- Looks amazing.- That's why it's important not to use dates

1:22:53 > 1:22:58with stones in, but this recipe works fantastic

1:22:58 > 1:23:02with prunes as well. Lovely. You've got the mixture here...

1:23:03 > 1:23:05..which we've got.

1:23:05 > 1:23:08Now, you don't have to worry about scraping the bowl down either

1:23:08 > 1:23:12cos with this, it's the addition of this next bit

1:23:12 > 1:23:15that we do, so get rid of this

1:23:15 > 1:23:18and then a bit like how I made it before with...

1:23:18 > 1:23:20You don't really want a spatula for this, you want a whisk.

1:23:20 > 1:23:23- So, we've got the warm mixture. You can see that.- Yeah.

1:23:23 > 1:23:25It's warm and you can see this mixture's quite thick.

1:23:25 > 1:23:28- Look at it, it's quite thick.- Oh, yeah.

1:23:28 > 1:23:31- Flour.- Right.- This is self-raising flour.

1:23:31 > 1:23:34Remember, it's going to allow it to rise up, but this is the key.

1:23:34 > 1:23:36This is bicarbonate of soda.

1:23:36 > 1:23:38Now, the minute you put that in there,

1:23:38 > 1:23:40you must make sure you've got everything ready,

1:23:40 > 1:23:43like these tins are ready, the oven's on, you're near the oven.

1:23:43 > 1:23:47- Right.- Cos the minute I put that in there, it starts to cook, all right?

1:23:47 > 1:23:49It's not really the air. It starts to work,

1:23:49 > 1:23:52but it'll cause the sponge to actually start to rise up.

1:23:52 > 1:23:54- OK.- So you want to get it in the oven as quick as possible.

1:23:54 > 1:23:56So what we do is we throw the bicarb of soda in,

1:23:56 > 1:24:00mix and, look, see that?

1:24:00 > 1:24:03- Oh, my goodness, yes!- Look at that. See that, frothing up?- Oh!

1:24:03 > 1:24:07Right, and then very quickly throw that straight into a bowl.

1:24:07 > 1:24:09Look, you can see it rising straightaway.

1:24:09 > 1:24:13Then throw the flour in, don't mess around with a sieve,

1:24:13 > 1:24:16it's more washing up.

1:24:16 > 1:24:17Mix this together

1:24:17 > 1:24:22and the heat of the dates and the cream

1:24:22 > 1:24:25will get all that butter from underneath

1:24:25 > 1:24:27and mix it all together.

1:24:27 > 1:24:30But you need a whisk to be able to mix it in really quick.

1:24:30 > 1:24:32Now, you can see the heat of the sponge.

1:24:32 > 1:24:34Now, if I left that,

1:24:34 > 1:24:37it will actually start to rise up because of the bicarb soda in there.

1:24:37 > 1:24:39So, really get it all mixed in,

1:24:39 > 1:24:43throw this into the tray and you can probably see straightaway,

1:24:43 > 1:24:45you can actually see it start to rise, look.

1:24:45 > 1:24:47- Yeah.- See that working? - It's incredible stuff.

1:24:47 > 1:24:50It's how you make honeycomb by adding bicarbonate of soda

1:24:50 > 1:24:52to caramel and it just goes bonkers when you put it on a tray

1:24:52 > 1:24:56- and that's how you get all those bubbles.- Yeah.- In the oven?

1:24:56 > 1:24:57Straight in the oven

1:24:57 > 1:24:59and they want to cook for about sort of 30 minutes,

1:24:59 > 1:25:00I'll cook those.

1:25:00 > 1:25:02400 degrees Fahrenheit and gas mark of about four,

1:25:02 > 1:25:04that's 200 degrees centigrade.

1:25:04 > 1:25:06Now, the great thing about sticky toffee pudding,

1:25:06 > 1:25:09what I like to do is cook it in a tray like this,

1:25:09 > 1:25:13is that it freezes brilliantly, all right?

1:25:13 > 1:25:17- So then what you have are these.- Freezes!

1:25:17 > 1:25:19It wouldn't be around long enough to freeze.

1:25:19 > 1:25:23The key to this because it freezes so good and it keeps it nice

1:25:23 > 1:25:25and moist and that's what you want, really,

1:25:25 > 1:25:28so for this, you can then just take...

1:25:31 > 1:25:34- And how long did that go in for? - That's gone in for 30 minutes.

1:25:34 > 1:25:3630 minutes.

1:25:39 > 1:25:42Yeah, you can test it, but roughly you just press the top of it.

1:25:42 > 1:25:44You can tell whether it's cooked in the middle.

1:25:44 > 1:25:47And then what you do is grab yourself a knife.

1:25:49 > 1:25:52And we've got some ice cream working away there, but look at the sauce.

1:25:52 > 1:25:54That's that thick, rich...

1:25:54 > 1:25:56But it's the golden syrup and I think the black treacle,

1:25:56 > 1:25:57cos I think a lot of people make this

1:25:57 > 1:26:00and don't put black treacle in it. I think the black treacle

1:26:00 > 1:26:03is the key to it, particularly in the sponge as well.

1:26:03 > 1:26:05It makes it a lot darker, but we take the edges away

1:26:05 > 1:26:09and don't throw these away because what we do is dry these out.

1:26:09 > 1:26:10- Mm-hmm.- In the restaurant,

1:26:10 > 1:26:13we dry these out and make a crumb out of it so you dry them out

1:26:13 > 1:26:16in a hotplate, blend it in a food processor,

1:26:16 > 1:26:19it makes a crumb and we use that as a base for cheesecake.

1:26:19 > 1:26:22We use all our trimmings to make sticky toffee pudding ice cream.

1:26:22 > 1:26:27- You see.- So we make the sauce and let the sauce go cold and fold it

1:26:27 > 1:26:31through the ice cream and put crumb and put it through it so it's...

1:26:31 > 1:26:36- There you go, take that back to South Wales, then.- Thank you, Chef!

1:26:36 > 1:26:38So this is where, for this,

1:26:38 > 1:26:42you can freeze it so good because if you make a batch like this,

1:26:42 > 1:26:44wrap each one individually in clingfilm

1:26:44 > 1:26:47and then just take them out of the clingfilm out of the freezer

1:26:47 > 1:26:50and microwave it for about three minutes,

1:26:50 > 1:26:53two or three minutes, and you've got sticky toffee pudding.

1:26:53 > 1:26:56Do you not put the sauce on the top to soak in?

1:26:56 > 1:26:58You can do, yeah.

1:26:58 > 1:27:01You can do, I'm going to basically just put that on there,

1:27:01 > 1:27:05but it's this rich, dense pudding and the idea behind this

1:27:05 > 1:27:07is you get some of this.

1:27:07 > 1:27:09If you can get me some ice cream...

1:27:09 > 1:27:13- Yep, all ready to go.- But the secret of it is, as well as the treacle,

1:27:13 > 1:27:15is plenty of this sauce over the top.

1:27:15 > 1:27:19You can't have too much sauce.

1:27:19 > 1:27:20I agree.

1:27:20 > 1:27:22And there you have your sticky toffee pudding.

1:27:22 > 1:27:24Look at that.

1:27:26 > 1:27:29- It does look good. - Which one would you like?

1:27:29 > 1:27:31- Er, that one.- That one?

1:27:31 > 1:27:33I'm going to be really selfish.

1:27:33 > 1:27:35No, no, no, nobody else is tasting.

1:27:35 > 1:27:38- Tell us what you think of that.- Ladies first.

1:27:38 > 1:27:40I'm just going to taste it. It will be quite hot,

1:27:40 > 1:27:42but I think the treacle is the key to this.

1:27:42 > 1:27:47Let me do this delicately with a huge spoon.

1:27:48 > 1:27:50Oh, my goodness!

1:27:52 > 1:27:54Now, personally, I would just have a beer with this cos

1:27:54 > 1:27:57I'm not a great fan of dessert wine and that, to be honest,

1:27:57 > 1:28:00is a struggle to match cos you're supposed to get dessert wine

1:28:00 > 1:28:03- that will sweeten the dessert. - That's tricky.- Yeah.

1:28:03 > 1:28:06You're going to struggle with that one, but I think, you know,

1:28:06 > 1:28:10it's still pretty good. There you go.

1:28:10 > 1:28:12- That is OUTRAGEOUS!- You like that?

1:28:12 > 1:28:14But don't forget, it freezes really well.

1:28:14 > 1:28:16You can make it while you're in amongst your tour

1:28:16 > 1:28:19and your album and your book signings and stuff like that.

1:28:19 > 1:28:24- Then I can bring a cookery book out. - Exactly!- Or a fitness video.

1:28:24 > 1:28:26- High Wycombe, yeah.- High Wycombe if you want to see it.

1:28:26 > 1:28:29- Best of luck with the rest of the tour.- Thank you.

1:28:33 > 1:28:34It may not be slimming,

1:28:34 > 1:28:37but it's good for the soul and definitely in moderation.

1:28:37 > 1:28:40Well, I'm afraid that's all we've got time for on today's show.

1:28:40 > 1:28:43I hope you've enjoyed taking a look back at some of the delicious food

1:28:43 > 1:28:46featured on Saturday Kitchen - I certainly have.

1:28:46 > 1:28:48And hopefully you've been inspired to get cooking

1:28:48 > 1:28:51and maybe try something new yourself. Thanks for watching,

1:28:51 > 1:28:55have a fantastic week and I'll see you again very soon.