0:00:02 > 0:00:04Good morning. Today I've got a fantastic menu lined up for you
0:00:04 > 0:00:06so sit back and enjoy as I dish up
0:00:06 > 0:00:08a portion of my Saturday Kitchen Best Bites.
0:00:29 > 0:00:31Welcome to the show.
0:00:31 > 0:00:34Today I am back with an irresistible line-up of world-renowned chefs
0:00:34 > 0:00:38cooking lip-smackingly good grub for a host of celebrity guests.
0:00:38 > 0:00:40You won't want to miss any of it.
0:00:40 > 0:00:41Coming up on the show today,
0:00:41 > 0:00:45the man who brought fine dining to the UK, Michel Roux Sr.
0:00:45 > 0:00:48He's cooking guinea fowl with Riesling and chanterelles
0:00:48 > 0:00:52for Mary Berry and Sir Michael Parkinson, no less.
0:00:52 > 0:00:54Tana Ramsay has a brilliant recipe for the whole family -
0:00:54 > 0:00:57home-made lamb sausages wrapped in prosciutto.
0:00:57 > 0:01:01She mixes the lamb mince with coriander, cumin, onion, parsley,
0:01:01 > 0:01:04chilli, egg and breadcrumbs, and wraps it all in prosciutto.
0:01:04 > 0:01:07She serves up her sausages with a fresh green salad and bacon.
0:01:07 > 0:01:11Then the manly Mark Hix takes over the kitchen. He'll be showing us
0:01:11 > 0:01:14his unique take on a beef salad using hanger steak,
0:01:14 > 0:01:15the butcher's choice.
0:01:15 > 0:01:20And EastEnders star Kellie Bright faces her food heaven or food hell.
0:01:20 > 0:01:21Did she get her food heaven,
0:01:21 > 0:01:24pineapple tarte Tatin with spiced ice cream,
0:01:24 > 0:01:26dried pineapple and hot caramel sauce,
0:01:26 > 0:01:28or did she end up facing her food hell,
0:01:28 > 0:01:30pan-fried calves' liver with mashed potato,
0:01:30 > 0:01:33cavolo nero, wild garlic and a Madeira reduction?
0:01:33 > 0:01:35You can find out at the end of the show.
0:01:35 > 0:01:38Now, to kick things off it's the brilliant Atul Kochhar,
0:01:38 > 0:01:41the very first Indian chef to receive a Michelin star,
0:01:41 > 0:01:44who broke with tradition and made a Malaysian dish,
0:01:44 > 0:01:46though he did have to face the wrath
0:01:46 > 0:01:48of Monty Don, who was on an apple rampage.
0:01:49 > 0:01:52- Welcome back.- Thank you. - Good to have you on the show.
0:01:52 > 0:01:54I love the food whenever you cook here, because in essence it's
0:01:54 > 0:01:57- really very simple. Simple and fresh.- Absolutely.
0:01:57 > 0:01:58So what's on the menu today, then?
0:01:58 > 0:02:01On the menu is Malaysian-inspired stir-fry squid
0:02:01 > 0:02:02with Granny Smith apple salad.
0:02:02 > 0:02:06- I know Monty is going to slate me for my apples but...- Moving on.
0:02:06 > 0:02:09- I'll take advice from him today.- OK, OK.
0:02:09 > 0:02:11The whole basis, it's based on the dressing first of all.
0:02:11 > 0:02:13Do you want me to get on with that?
0:02:13 > 0:02:16Yeah. The dressing, I would need thick julienne
0:02:16 > 0:02:18of this for the apples, and for the dressing
0:02:18 > 0:02:22there's a galangal, which you just need to use
0:02:22 > 0:02:24- the white part.- Yeah.- Very little.
0:02:24 > 0:02:26- Not too much.- Palm sugar. - Palm sugar.
0:02:26 > 0:02:29All to be pounded together with lemon juice, peanuts
0:02:29 > 0:02:31and some chutney...
0:02:31 > 0:02:33- I'm saying chutney, it's a chilli sauce.- Chilli sauce.
0:02:33 > 0:02:35This galangal is similar to ginger...
0:02:35 > 0:02:37- It's similar to ginger. - ..but more fragrant.
0:02:37 > 0:02:39It's more fragrant.
0:02:39 > 0:02:42And you should use in less quantity than ginger because it can
0:02:42 > 0:02:45- make your dish very bitter.- OK.
0:02:45 > 0:02:48And I think it's becoming slowly easily available in this country.
0:02:48 > 0:02:51What's the difference between galangal and ginger?
0:02:51 > 0:02:52- What's the difference?- Yes.
0:02:52 > 0:02:55It belongs to the same family but it's more fragrant
0:02:55 > 0:02:58- if you smell it or taste it. - Do you peel it the same?- Sorry?
0:02:58 > 0:03:00- Do you peel it the same way?- Yes. - I hope you do
0:03:00 > 0:03:01cos that's how I've done it.
0:03:01 > 0:03:03LAUGHTER
0:03:03 > 0:03:05- Does it grow the same way? - Use only white part of it.
0:03:05 > 0:03:06I think it grows the same, doesn't it?
0:03:06 > 0:03:08It grows the same, yes.
0:03:08 > 0:03:12- It's almost sweeter.- Right. - It is really nice.
0:03:12 > 0:03:15If you can get it... You can get it in supermarkets now.
0:03:15 > 0:03:18They are doing those little Thai packs where you can get often
0:03:18 > 0:03:20galangal, lemon grass, which we've got here as well,
0:03:20 > 0:03:22and a little bit of Thai shallots in there.
0:03:22 > 0:03:24You can get that all as a pack already.
0:03:24 > 0:03:28I think the oriental ingredients are becoming slowly more
0:03:28 > 0:03:31accessible, more easy to get here.
0:03:31 > 0:03:35I think it's about us using it more often. Oops!
0:03:35 > 0:03:38So we've got some of this lemon grass here.
0:03:38 > 0:03:39Tell us about Malaysia, then.
0:03:39 > 0:03:41Why did you go over there in the first place?
0:03:41 > 0:03:44It's a new series which I've done for the Good Food Channel
0:03:44 > 0:03:46and it starts tomorrow night at 8pm.
0:03:46 > 0:03:50It's called Atul's Spice Kitchen: Malaysia.
0:03:50 > 0:03:54So I went to Malaysia first in the series to see what other
0:03:54 > 0:03:58influences exist in Malaysia other than just Malay.
0:03:58 > 0:04:01I found out there are huge influences.
0:04:01 > 0:04:02This country is just amazing.
0:04:02 > 0:04:06It has got Chinese, a bit of Thailand,
0:04:06 > 0:04:09Indonesia, Japanese as well.
0:04:09 > 0:04:11It's a country which truly we can say
0:04:11 > 0:04:13that it has got everything from the world, so it's quite
0:04:13 > 0:04:18a diverse culture and everything has grown side-by-side,
0:04:18 > 0:04:22helping each other, and they have come up with a great fusion cuisine,
0:04:22 > 0:04:26- so to speak, which is truly Malaysian in character.- Yeah.
0:04:26 > 0:04:29And it's quite rich, quite diverse, and I think it's growing.
0:04:29 > 0:04:32It's about time that we recognised this cuisine in this country
0:04:32 > 0:04:36and used it more often because there are some fabulous ingredients.
0:04:36 > 0:04:39- I'm a person who cooks with spices every day.- Yeah.
0:04:39 > 0:04:43I was taken aback by the amount of spices they use and the way
0:04:43 > 0:04:46- they use.- Are they different to the way you incorporate them
0:04:46 > 0:04:47in India or not?
0:04:47 > 0:04:50We do use a lot of ingredients in Indian food as well
0:04:50 > 0:04:56but something like turmeric, I would use dry turmeric powder,
0:04:56 > 0:04:58or if I have the dry turmeric I would make a powder out of it.
0:04:58 > 0:05:00- But they would use fresh.- Right.
0:05:00 > 0:05:03They would use fresh turmeric root, mince it, and then use it.
0:05:03 > 0:05:07It has got a different flavour profile altogether.
0:05:07 > 0:05:11And then ginger, we would use only ginger root here.
0:05:11 > 0:05:12Sometimes ginger stem.
0:05:12 > 0:05:15But they would use ginger flower as well, which is amazing.
0:05:15 > 0:05:18I had never used it before I had gone to Malaysia.
0:05:18 > 0:05:22And I learned so much in terms of balancing of the flavours.
0:05:22 > 0:05:25- They always go after fresh spices because they grow so many.- Yeah.
0:05:25 > 0:05:28There's a sink there if you want to wash your hands.
0:05:28 > 0:05:32It's the squid, I just added the squid, and it's a good practice
0:05:32 > 0:05:34once you've sauteed the squid, add a little bit of water
0:05:34 > 0:05:38so that it kind of loosens up the squid. Not too much salt as well.
0:05:38 > 0:05:40You want these thinly sliced?
0:05:41 > 0:05:44- Julienne, Chef.- Julienne, OK. - Think julienne, Chef.
0:05:44 > 0:05:47- All right. - And some spring onion as well.
0:05:47 > 0:05:49You're using Granny Smiths, any reason why?
0:05:49 > 0:05:52It just balances the flavour of the squid very nicely.
0:05:52 > 0:05:54You've got all these English apples around...
0:05:54 > 0:05:55I know. Don't pick on me...
0:05:55 > 0:05:56I'm glad you raised this point.
0:05:56 > 0:05:59..because he's already given me a one-hour lecture on that.
0:05:59 > 0:06:00LAUGHTER
0:06:00 > 0:06:02But what other ones...?
0:06:02 > 0:06:04I mean, I have to say, we are now in October,
0:06:04 > 0:06:07at the peak of the apple season,
0:06:07 > 0:06:10and as you know, there are about 600 different varieties of apple,
0:06:10 > 0:06:12every one of which is better than Granny Smith.
0:06:12 > 0:06:14Yes, exactly. You grow your own...?
0:06:14 > 0:06:17- I've got about 40 different varieties in my garden.- Wow.
0:06:17 > 0:06:19And, you know, you can have wonderful russets
0:06:19 > 0:06:22like Rosemary Russet, Egremont Russet. You can have...
0:06:22 > 0:06:24Obviously everybody knows about Cox's Orange Pippin,
0:06:24 > 0:06:28but, actually, it's by no means the best and is very difficult to grow.
0:06:28 > 0:06:30But there are wonderful pippins.
0:06:30 > 0:06:32There's Ribston Pippin, I've got Stoke Edith Pippin.
0:06:32 > 0:06:34There's so many different ones.
0:06:34 > 0:06:37Over 1,200 varieties of British apples, originally,
0:06:37 > 0:06:39and you're using none of them.
0:06:39 > 0:06:42- Er... I'm sorry. - I mean, the serious point is...
0:06:42 > 0:06:46- Maybe they use it in Malaysia. - Actually, you know what?
0:06:46 > 0:06:49I don't think Malaysians grow apples - they always import them.
0:06:49 > 0:06:53- Yeah.- ..is that that will have been shipped over from France.- Yeah.
0:06:53 > 0:06:56Whereas there are wonderful apples growing here, just down the road.
0:06:56 > 0:06:58I think one of the most important things is to try
0:06:58 > 0:07:02and have as few food miles as possible as well as beautiful taste.
0:07:02 > 0:07:04I grow them in my garden, but unfortunately I didn't bring any in.
0:07:04 > 0:07:08Shame on you, Atul Kochhar, for using French apples.
0:07:08 > 0:07:10But the dog likes my apples.
0:07:10 > 0:07:13- There you go.- Well...I'm sure you'll pat me, Monty, for this.
0:07:13 > 0:07:16- The dish is brilliant. You'll enjoy it.- I'm looking forward to it.
0:07:16 > 0:07:18I'll forgive you your apples if it's delicious.
0:07:18 > 0:07:19So, anything else added to this?
0:07:19 > 0:07:22I've just added the toasted cashew nuts in there.
0:07:22 > 0:07:25- Lime juice to this? - Lime juice, Chef. That's it.- Yeah.
0:07:25 > 0:07:29- And...sweet chilli. - Chilli sauce, right?
0:07:29 > 0:07:31Sweet chilli sauce. We'll mix it all together.
0:07:31 > 0:07:33So, where have the sauces come from?
0:07:33 > 0:07:34How do you make those?
0:07:34 > 0:07:36The sweet chilli sauce, you can make it yourself.
0:07:36 > 0:07:39It's sugar, vinegar and chilli, literally, and salt.
0:07:39 > 0:07:41- Supermarket. - But this is supermarket.
0:07:41 > 0:07:43And fish sauce.
0:07:43 > 0:07:46You could use balachaung, which is the dried prawns.
0:07:46 > 0:07:48But if you can't get that easily
0:07:48 > 0:07:50then fish sauce is a good alternative.
0:07:50 > 0:07:53You ain't going to get that in Scarborough, Mother,
0:07:53 > 0:07:55so just use the Thai fish sauce.
0:07:55 > 0:07:58Which is fine, cos you can get the squid one as well as...
0:07:58 > 0:07:59You can get all different types.
0:07:59 > 0:08:02Where did your salad stuff come from?
0:08:02 > 0:08:05- The salad stuff is very much local. - Really? You grew it, did you?
0:08:05 > 0:08:07Yeah, you can grow this red amaranth stuff,
0:08:07 > 0:08:09I've grown this in the garden.
0:08:09 > 0:08:11What do you feel about mini salad stuff?
0:08:11 > 0:08:13Fantastic, and this is what we've got here.
0:08:13 > 0:08:16- Little mini coriander cress. - Careful, James. He's a gardener -
0:08:16 > 0:08:18he's going to take a pick on us for using the mini cress.
0:08:18 > 0:08:20But I think these grow in their trays.
0:08:20 > 0:08:22I've produced this and brought it in before,
0:08:22 > 0:08:24these little micro cresses, but they're fantastic.
0:08:24 > 0:08:26You can grow them at home, can't you?
0:08:26 > 0:08:28They've got a very intense taste.
0:08:28 > 0:08:31You have to be very careful with them, very careful,
0:08:31 > 0:08:33very sparingly with them sometimes.
0:08:33 > 0:08:35- Some of them are quite overpowering. - Sauce on top.
0:08:35 > 0:08:37Now, remind us what you've got in that mixture as well.
0:08:37 > 0:08:41The sauce was made with honey, vinegar,
0:08:41 > 0:08:43soy sauce and chilli sauce.
0:08:43 > 0:08:45- Did I see any oyster sauce go in there or not?- And oyster sauce.
0:08:45 > 0:08:48You're absolutely right. And just mixed together.
0:08:48 > 0:08:50Add the sauce almost towards the last minute
0:08:50 > 0:08:52when the squid is almost cooked.
0:08:52 > 0:08:55Toss it all together and done. It's very quick.
0:08:55 > 0:08:57So, remind us what that is again.
0:08:57 > 0:09:00It's Malaysian stir-fried squid with...
0:09:00 > 0:09:02- Granny Smith apple salad. - LAUGHTER
0:09:02 > 0:09:05Struggling to get that out. Have a look at that.
0:09:09 > 0:09:11- There you go. - I've let everyone know already.
0:09:11 > 0:09:14Right, dive into that. It looks fabulous.
0:09:14 > 0:09:15I'll tell you what I love -
0:09:15 > 0:09:20I love hot sauces with a salad, it's always delicious.
0:09:20 > 0:09:22They do that quite a lot, that ying and yang sort of flavours.
0:09:22 > 0:09:26- Absolutely.- The sweet palm sugar. - They mix a lot of flavours.
0:09:26 > 0:09:28Palm sugar and lime is just fantastic.
0:09:28 > 0:09:30And I know why you've used the Granny Smith -
0:09:30 > 0:09:32- it's cos it's crispy.- That's right.
0:09:32 > 0:09:34It's got that clean, crispy texture.
0:09:34 > 0:09:37I mean, in all seriousness, there are lots of others you could use,
0:09:37 > 0:09:39but it is important to have that crispiness.
0:09:39 > 0:09:43- It is extremely important. - It's delicious.- Happy with that?
0:09:43 > 0:09:46- For breakfast?- Yeah, I'd eat anything for breakfast.
0:09:46 > 0:09:49- Pass it down.- Have a go. - But, I mean, if people...
0:09:49 > 0:09:51Often squid is difficult to get hold of...
0:09:51 > 0:09:53- You can use prawn.- Yeah. I suppose chicken would work.
0:09:53 > 0:09:55Chicken would be fantastic with this.
0:09:55 > 0:09:57And you can use small fish as well.
0:09:57 > 0:09:59Something like pilchard would be fantastic,
0:09:59 > 0:10:02just to quickly pan-fry them and just put the sauce on top.
0:10:02 > 0:10:03Anything nice and quick.
0:10:03 > 0:10:06What I like about the philosophy is you're taking good ingredients
0:10:06 > 0:10:09very quickly, very simply just heating them up,
0:10:09 > 0:10:13putting them together, getting the balance right, and there it is.
0:10:13 > 0:10:15You haven't seen Tristan's dish. He takes about 14 days.
0:10:15 > 0:10:19- What do you reckon?- Worth the wait! I love it. I think it's fantastic.
0:10:19 > 0:10:22- That is a typical taste of Malaysia, is it?- It is indeed.- Amazing.
0:10:27 > 0:10:31Well, I think Monty Don forgave Atul for his Granny Smiths
0:10:31 > 0:10:33once he tasted that squid.
0:10:33 > 0:10:36Of course, it was yum, Malaysia on a plate.
0:10:36 > 0:10:39Coming up, James Martin shows off his dance moves while cooking
0:10:39 > 0:10:42some sweet pumpkin pastries for Zoe Ball.
0:10:42 > 0:10:45But now let's join Rick Stein on his Seafood Odyssey.
0:10:47 > 0:10:51Well, I'm on my way to Bowens Island in South Carolina.
0:10:51 > 0:10:54It's quite a nice story behind why I'm here, really,
0:10:54 > 0:10:57because there's this journalist in Philadelphia who wrote me a letter.
0:10:57 > 0:11:01Well, she'd heard I was making a seafood programme from the States
0:11:01 > 0:11:05and she said one of the best kept secrets, seafood secrets
0:11:05 > 0:11:09in the whole of the eastern seaboard was Bowens Island.
0:11:09 > 0:11:12And I just had this sort of image in my mind - and I've always had it.
0:11:12 > 0:11:15I've always wanted to do this, is to go somewhere on
0:11:15 > 0:11:19the eastern seaboard and find a seafood shack.
0:11:19 > 0:11:21You know, a sort of sun-bleached...
0:11:22 > 0:11:26..bare boards and just nothing to eat
0:11:26 > 0:11:31but simple shrimp, lobster, oysters, clams
0:11:31 > 0:11:34on open tables, maybe no tablecloths,
0:11:34 > 0:11:38and just throw the oysters into a bucket when you'd finish them.
0:11:38 > 0:11:39So...I'm hopeful.
0:11:44 > 0:11:48Well, this is it. The ultimate oyster experience.
0:11:48 > 0:11:50They've been cooking oysters like this since the last war,
0:11:50 > 0:11:52and it hasn't changed a bit.
0:11:55 > 0:11:57The Bowen family that own the island,
0:11:57 > 0:12:01well, they just take the oysters, put them on a hot piece of steel
0:12:01 > 0:12:03and cover them with a wet burlap -
0:12:03 > 0:12:08I love that word, American word - burlap sack to trap the steam.
0:12:08 > 0:12:11Anyway, they steam them for about ten minutes,
0:12:11 > 0:12:14and then they just shove all of them into the centre of a table.
0:12:14 > 0:12:16And it's just totally classless.
0:12:16 > 0:12:19There's lawyers, there's lovers, there's politicians -
0:12:19 > 0:12:21everybody mixes together.
0:12:21 > 0:12:24Their link is the consuming love of oysters.
0:12:24 > 0:12:27It's not to everybody's taste, this way of eating,
0:12:27 > 0:12:29but honestly, it is to mine.
0:12:29 > 0:12:32I mean, you know, I've been to lots of three-star restaurants
0:12:32 > 0:12:36all over the world and had some great food and all that,
0:12:36 > 0:12:38but this really beats it for me.
0:12:38 > 0:12:42I mean, just sitting here eating these oysters
0:12:42 > 0:12:45just straight out of the creek just over there,
0:12:45 > 0:12:48and these nice little dipping sauces.
0:12:48 > 0:12:50What more could you want?
0:12:50 > 0:12:51It's just so, sort of, satisfying,
0:12:51 > 0:12:55and...well, as you can see, it's so prosaic.
0:12:55 > 0:12:59You know, there's no illusions about this place.
0:12:59 > 0:13:01It's "what you see is what you get".
0:13:01 > 0:13:04You know, I mean, you sort of get this image of America
0:13:04 > 0:13:06being so, sort of, clinical and wholesome
0:13:06 > 0:13:09and everything working so wonderfully.
0:13:09 > 0:13:12Well, you come here and it's just like...used papers,
0:13:12 > 0:13:16big piles of oysters thrown onto an old fire,
0:13:16 > 0:13:18steam everywhere and burlap sacks.
0:13:18 > 0:13:21And you think, this is a great country,
0:13:21 > 0:13:25this is what I've really dreamed of finding.
0:13:25 > 0:13:28Yeah, I'm sort of thinking I can go all the way around the world,
0:13:28 > 0:13:32I can go - as I do - in the best restaurants in the world.
0:13:32 > 0:13:36But I bet you this is the place I'll remember best.
0:13:42 > 0:13:44Now, there's two things that I'll remember
0:13:44 > 0:13:47about the cooking of South Carolina.
0:13:47 > 0:13:48First, shrimp.
0:13:48 > 0:13:50Second, oysters.
0:13:50 > 0:13:53And here the oysters grow everywhere,
0:13:53 > 0:13:57and the locals have a right in law to pick them when they're in season.
0:13:57 > 0:14:01There's so many of them they just grow together in big clumps,
0:14:01 > 0:14:04and Goat Lafayette lives for them.
0:14:04 > 0:14:07So how does he like to eat them?
0:14:07 > 0:14:11Sometimes we roast it. Do the same thing, you know.
0:14:11 > 0:14:14But we don't cook it up like some people cook it up
0:14:14 > 0:14:16then they swank up...
0:14:16 > 0:14:19No, we don't like that. We like a bit of milk in it.
0:14:19 > 0:14:23Oysters are a main part of South Carolinian gumbo.
0:14:23 > 0:14:25Gumbo's not just from New Orleans -
0:14:25 > 0:14:28here they have a special way of making it.
0:14:29 > 0:14:32First of all, you need to make a really good stock.
0:14:32 > 0:14:34Vegetables like carrot, onion,
0:14:34 > 0:14:40parsley, shrimp peelings, crab shells,
0:14:40 > 0:14:42and plenty of chicken wings.
0:14:43 > 0:14:45Fresh bay leaves, celery -
0:14:45 > 0:14:47I forgot to mention that. Plenty of that.
0:14:47 > 0:14:51Simmer for about 40 minutes to make a really good stock.
0:14:51 > 0:14:53I may not be a gumbo aficionado,
0:14:53 > 0:14:57but the secret I know is a really good stock.
0:14:57 > 0:15:00Now for the gumbo, and first of all, a roux,
0:15:00 > 0:15:03and what could be better for making a roux than bacon grease?
0:15:03 > 0:15:06OK, this is real South bacon grease.
0:15:06 > 0:15:09It doesn't taste like lard - it tastes a lot finer.
0:15:09 > 0:15:12Beautiful stuff. Much more interesting than butter.
0:15:12 > 0:15:17But if you haven't got good bacon grease for your gumbo, use butter.
0:15:17 > 0:15:20Then some flour. OK? In we go with the flour.
0:15:20 > 0:15:24Just stir that around, and you have to cook it out very, very gently.
0:15:24 > 0:15:27So, what you're looking for is quite a lot of colour.
0:15:27 > 0:15:30In fact, funnily enough, you have to get such colour in it
0:15:30 > 0:15:34that Escoffier, the famous French chef, saw a roux made for a gumbo
0:15:34 > 0:15:37and just despaired cos he just thought
0:15:37 > 0:15:40it was going to be burnt and frightful.
0:15:40 > 0:15:43But the French way of cooking is all refined and delicate,
0:15:43 > 0:15:46whereas this sort of food, well, it's got chilli in it,
0:15:46 > 0:15:50it's got bell pepper, loads of garlic, lots of gutsy flavour.
0:15:50 > 0:15:54Cooked out to a good light brown colour is just what you need.
0:15:54 > 0:15:57Now to add some good smoked bacon. Look at that.
0:15:57 > 0:16:03Lovely thick lardons of local bacon. No water in there. Good dry bacon.
0:16:03 > 0:16:07Slightly running in this hot, hot sun where I'm cooking today.
0:16:07 > 0:16:08So in that goes.
0:16:08 > 0:16:11Keep stirring quite, sort of, regularly now,
0:16:11 > 0:16:13but once you get other ingredients in there
0:16:13 > 0:16:16you're past the danger point of burning the roux,
0:16:16 > 0:16:18so just stir that in.
0:16:18 > 0:16:21And now the trilogy. The bell pepper, onion...
0:16:21 > 0:16:23And they are called Vidalia onions.
0:16:23 > 0:16:26They're really sweet. Not at all sharp, ideal for salads.
0:16:26 > 0:16:29Beautiful onions. Grown round here, in fact.
0:16:29 > 0:16:31And celery.
0:16:31 > 0:16:33So stir that in with the bacon
0:16:33 > 0:16:36and just let it cook down till the onions are nice and translucent.
0:16:39 > 0:16:44Now to add the most important thing in the whole gumbo - the okra.
0:16:44 > 0:16:47So that goes straight into the pot.
0:16:48 > 0:16:51And just cook that for about a minute or so.
0:16:51 > 0:16:53Next we've got some tomatoes.
0:16:53 > 0:16:55These are nice local beef tomatoes,
0:16:55 > 0:16:57but if you've got those vine tomatoes,
0:16:57 > 0:16:59they're really good in a dish like this.
0:16:59 > 0:17:02No problem out here using fresh tomatoes.
0:17:02 > 0:17:03They've got so much flavour.
0:17:03 > 0:17:06It's about three or four tomatoes' worth
0:17:06 > 0:17:08of chopped tomato go in there now.
0:17:08 > 0:17:10And now some chilli.
0:17:10 > 0:17:14These are jalapeno chillies, which are actually a bit hotter
0:17:14 > 0:17:17than the ones we have at home, so I'm not going to put all these in.
0:17:17 > 0:17:20I'll put about, I don't know, four, five, six slices, I think,
0:17:20 > 0:17:22cos I haven't taken the seeds out.
0:17:22 > 0:17:25And now some herbs. Parsley, bay leaf and thyme.
0:17:25 > 0:17:27Just stir those in a bit,
0:17:27 > 0:17:29and now for that lovely stock that I've made.
0:17:29 > 0:17:32That's now beginning to look like the final dish,
0:17:32 > 0:17:33which is actually...
0:17:33 > 0:17:37Particularly here in Carolina, gumbo is more of a sort of soup
0:17:37 > 0:17:39with lots of bits in it than a stew.
0:17:39 > 0:17:43Anyway, on with the clams now. These are called little neck clams.
0:17:43 > 0:17:45So just put a couple of good handfuls of those
0:17:45 > 0:17:48and just stir those in for about two or three minutes
0:17:48 > 0:17:50before we add any other ingredients.
0:17:50 > 0:17:52Now, these won't take at all long to cook
0:17:52 > 0:17:55cos they're all small bits of delicious, sweet seafood,
0:17:55 > 0:17:57and this is really the making of this dish, I think.
0:17:57 > 0:17:58And they're some good shrimp and,
0:17:58 > 0:18:01well, the shrimping season's just starting around here,
0:18:01 > 0:18:03so they're really good, fresh, local ones.
0:18:03 > 0:18:05Now, just look at that. I mean, that really is beginning to
0:18:05 > 0:18:08look something like it's supposed to be.
0:18:08 > 0:18:10All that seafood food in there, it's a bit like a bouillabaisse,
0:18:10 > 0:18:12and it's the same sort of dish.
0:18:12 > 0:18:13Absolutely exquisite.
0:18:15 > 0:18:18And now for some final ingredients which need no cooking, really,
0:18:18 > 0:18:21just like a minute, no more than that.
0:18:21 > 0:18:23First, some oysters. They're beautiful oysters,
0:18:23 > 0:18:26and look at all that juice there which is going to go in as well
0:18:26 > 0:18:28cos it's nice and salty.
0:18:28 > 0:18:30Now then, look at this crab meat.
0:18:30 > 0:18:32I know we've already put a whole crab in,
0:18:32 > 0:18:34but some meat is a very good idea too,
0:18:34 > 0:18:37so just add a few good dollops of that.
0:18:37 > 0:18:39Just a few chopped spring onions near the end.
0:18:39 > 0:18:41They'll cook out a little bit, but they'll still
0:18:41 > 0:18:43have a bit of crunch and a little bit of freshness.
0:18:43 > 0:18:45So, in they go.
0:18:45 > 0:18:48And finally some more greenness, just to finish the dish off,
0:18:48 > 0:18:50some chopped parsley.
0:18:50 > 0:18:52All that chopped parsley straight in.
0:18:52 > 0:18:54And that's it. Let's try it.
0:18:54 > 0:18:57Pour it over some rice - it's fantastic.
0:19:09 > 0:19:11What a brilliant-looking place to make gumbo.
0:19:11 > 0:19:13Rick gets to travel to some amazing places,
0:19:13 > 0:19:16but I've been abroad this week to Valencia in Spain,
0:19:16 > 0:19:18where I came across some incredible food.
0:19:18 > 0:19:21Something I tried was a local pastry called ensaimada,
0:19:21 > 0:19:22which is my type of grub.
0:19:22 > 0:19:27- I'm glad you said that. - Icing sugar and lard.- Ooh, perfect!
0:19:27 > 0:19:30- With your figure, you'd never tell that.- Absolutely, can't you tell?
0:19:30 > 0:19:32And it did have a vegetable in, which is part of your five-a-day,
0:19:32 > 0:19:35- so it's very good for you. - Great.- Which is this.
0:19:35 > 0:19:39Which is pumpkin. Or you can use butternut squash.
0:19:39 > 0:19:40Over in Ibiza...
0:19:40 > 0:19:43Oh, yeah, you've been to Ibiza, have you, Love Island?
0:19:43 > 0:19:45Yes, that's the one. I'll get onto it in a minute.
0:19:45 > 0:19:47We've got pumpkins or little butternut squash
0:19:47 > 0:19:49and I'm going to sugar this, or candy it,
0:19:49 > 0:19:54to make these pastries. Of course, in Spain, they love the pig.
0:19:54 > 0:19:57And love everything about the pig, including the fat.
0:19:57 > 0:20:00And they use the fat to create these lovely ensaimadas
0:20:00 > 0:20:02and this is a little homage to it because
0:20:02 > 0:20:06I watched a chef make it, and there was no way I was ever going to
0:20:06 > 0:20:09try and do that on a live show in front of three million people,
0:20:09 > 0:20:12was to pin out the dough, and he spread it all with lard.
0:20:12 > 0:20:15You could have wrapped herself in it, it was like a big duvet of lard.
0:20:15 > 0:20:16Then they take a bit of pumpkin,
0:20:16 > 0:20:20roll it up and circle into a little Catherine wheel and bake it,
0:20:20 > 0:20:22dust it with icing sugar and eat it.
0:20:22 > 0:20:25Sorry, I'm still thinking about you covered in lard.
0:20:25 > 0:20:27It's not an image I need in my head.
0:20:27 > 0:20:28- And pastry.- Thank you very much.
0:20:28 > 0:20:32We take our nice little squash, you can use pumpkin for this,
0:20:32 > 0:20:37and we roast it in the oven. Enough about the pumpkin. More about you.
0:20:37 > 0:20:40- Congratulations on your new job. - Thank you very much indeed.
0:20:40 > 0:20:43- Fantastic.- I must say thank you very much to Claudia Winkleman for having
0:20:43 > 0:20:48- another baby.- Another one.- So she's got two, so this will be her third.
0:20:48 > 0:20:53I get to stand in on It Takes Two while she's off being a mum,
0:20:53 > 0:20:55which is brilliant. It's the best job.
0:20:55 > 0:20:57- Right up your street, that, as well. - Right up my street.
0:20:57 > 0:21:00Cos Strictly was where we first met, really.
0:21:00 > 0:21:04Where we first met, across the dance floor underneath the glitter ball.
0:21:04 > 0:21:06We were wearing Lycra.
0:21:06 > 0:21:09- I wasn't.- I think you might have been wearing eyeliner as well.
0:21:09 > 0:21:11Possibly a few sequins.
0:21:11 > 0:21:14- I'll never forget...- Anyway, moving on to our butternut squash.
0:21:14 > 0:21:16- Was it your tango? - You'll never forget what?
0:21:16 > 0:21:18- Forget your tango. - What's wrong with my tango?
0:21:18 > 0:21:21Didn't they tell you you looked like a murderer or something?
0:21:21 > 0:21:23Didn't Craig say that?
0:21:23 > 0:21:27He's so harsh. It was a very good tango, you and Camilla.
0:21:27 > 0:21:29It's a bit harsh, it's a bit harsh.
0:21:29 > 0:21:31But I did actually look like a murderer.
0:21:31 > 0:21:34Anyway, you weigh the pumpkin. Sorry to change the subject.
0:21:34 > 0:21:36Or the butternut squash.
0:21:36 > 0:21:40That is, in new money, 300 grams-ish.
0:21:40 > 0:21:43Old money, 14 ounces and a bit.
0:21:43 > 0:21:47I don't know, but you put two thirds sugar, about that.
0:21:47 > 0:21:51500. There you go. A little squeeze of lemon.
0:21:51 > 0:21:53Goes in there, squeeze of lemon.
0:21:53 > 0:21:55You put the entire lot in a blender.
0:21:57 > 0:21:58It's looking good so far, isn't it?
0:21:58 > 0:22:02Yes, that's almost as much sugar as there is pumpkin.
0:22:02 > 0:22:04- I'm liking it a lot.- Lid on.
0:22:07 > 0:22:09Do you still dance? Do you do still do a few moves?
0:22:09 > 0:22:12Having said that, I did.
0:22:12 > 0:22:15- I've been to a place where you met Norm, your husband.- Yeah.- Ibiza.
0:22:15 > 0:22:18- Oh, yes.- I was there last week.
0:22:18 > 0:22:21Do you like Ibiza? Do you spend much time there?
0:22:21 > 0:22:24I've never been to Ibiza in my life, this is the first time,
0:22:24 > 0:22:28and it's the only place in the world where you get to see
0:22:28 > 0:22:31a whole cross-section of the world's population.
0:22:31 > 0:22:33You do, actually. It takes all sorts.
0:22:33 > 0:22:37You get the really hard-core people who are in that,
0:22:37 > 0:22:39er...what's that place called? San Antonio.
0:22:39 > 0:22:41Oh, San Antonio, yes.
0:22:41 > 0:22:45And then you get the sort of people who have actually gone out there
0:22:45 > 0:22:49and got off the plane who actually look like this pumpkin in colour,
0:22:49 > 0:22:53with a spray tan. They do, they look like a big cheesy Wotsit.
0:22:53 > 0:22:54They're bright orange.
0:22:54 > 0:22:56I never understand people getting spray tanned
0:22:56 > 0:22:58before they go on holiday.
0:22:58 > 0:23:00Then you get a lot of people with corned beef legs,
0:23:00 > 0:23:02a lot of people that look like red-legged partridges,
0:23:02 > 0:23:05but they're all dancing. But it's quite a cool place.
0:23:05 > 0:23:07It is a great place. Did you eat the food there? It's amazing.
0:23:07 > 0:23:10I'm supposed to be interviewing you at this point, not you...
0:23:10 > 0:23:13- Sorry, force of habit.- Anyway, the producer is telling me in my ear,
0:23:13 > 0:23:15tell me what you're doing now with your festivals.
0:23:15 > 0:23:18Yes, those. Thank you, James, thank you, Producer.
0:23:18 > 0:23:20Yes, I'm working for Sky Arts at the moment.
0:23:20 > 0:23:23We're doing festivals. We did Isle of Wight. Next weekend
0:23:23 > 0:23:26we're doing coverage of the Latitude Festival in Suffolk.
0:23:26 > 0:23:27Beautiful setting.
0:23:27 > 0:23:31We're going to be live on air Friday, Saturday and Sunday night,
0:23:31 > 0:23:33bringing you all the highlights.
0:23:33 > 0:23:36- This is in HD and stuff like that. - Yes, in HD.- And in 3-D.
0:23:36 > 0:23:39No, Latitude is not in 3-D. Bestival will be in 3-D.
0:23:39 > 0:23:42- That's the last one?- Yes, that's the last one, which is in September.
0:23:42 > 0:23:45Next weekend I'll be with Shaun Keaveny from 6 Music,
0:23:45 > 0:23:48one of the funniest men around. We've got all kinds of music.
0:23:48 > 0:23:52The great thing about Latitude is you get the music - The National
0:23:52 > 0:23:55and Suede and Paolo Nutini and lots of other people playing,
0:23:55 > 0:23:58like Lyle Lovett. But there's also poetry.
0:23:58 > 0:24:01- I'm having a go at performance poetry, which is...- Poetry?
0:24:01 > 0:24:03Yes, a little worrying for me
0:24:03 > 0:24:05cos I'm from the Pam Ayres school of poetry,
0:24:05 > 0:24:08so that might be quite tricky. Shaun will be doing some stand-up.
0:24:08 > 0:24:11And we've got Steve Coogan on the show, David Morrissey,
0:24:11 > 0:24:14cos there are actors giving talks and there's poetry and ballet.
0:24:14 > 0:24:16So that's next weekend.
0:24:16 > 0:24:19Do you have any dance music, cos I'm feeling...?
0:24:19 > 0:24:21Have you fallen in love with dance music?
0:24:21 > 0:24:24- Were you on a podium, James Martin? - I was there.
0:24:24 > 0:24:25Were you?
0:24:25 > 0:24:28LAUGHTER
0:24:28 > 0:24:29With the 9,000 other people
0:24:29 > 0:24:31that were all moving in the same direction.
0:24:31 > 0:24:32- Oh, no!- You couldn't move,
0:24:32 > 0:24:35you couldn't do any of that, there wasn't the space.
0:24:35 > 0:24:37Believe you me, I tried.
0:24:37 > 0:24:40Strange looks if you tried to do a bit of that.
0:24:40 > 0:24:45If you were on a podium with James Martin in Ibiza, please text us.
0:24:45 > 0:24:48- Did you have your shirt off? - No.- Oh, no, please.
0:24:48 > 0:24:51- I was the only guy there with a jacket and a jumper on.- In Ibiza?
0:24:51 > 0:24:54- That's a good look. - Anyway, I roll this all up.
0:24:54 > 0:24:57- How are you getting on with your parcel?- I'm doing fine.
0:24:57 > 0:25:01So we're rolling these up into little sort of parcels, like that.
0:25:01 > 0:25:03So you get this. This is the stewed...
0:25:03 > 0:25:06- Basically, you put it in a blender.- Yeah.
0:25:06 > 0:25:08Blend it up for about three or four minutes
0:25:08 > 0:25:11and you end up with this sort of sugared pumpkin,
0:25:11 > 0:25:13which tastes fantastic.
0:25:13 > 0:25:15Or, like I said, I'm using squash.
0:25:15 > 0:25:17Now, they would use normal sort of pastry for this, with lard.
0:25:17 > 0:25:20I'm using a little bit of filo pastry.
0:25:20 > 0:25:22We roll this up, like that.
0:25:22 > 0:25:25You look like you could have worked in a jumper shop doing that folding.
0:25:25 > 0:25:27Well trained.
0:25:27 > 0:25:28Fold it like that.
0:25:28 > 0:25:30Then you take the entire lot and deep-fat-fry them.
0:25:30 > 0:25:32That's my favourite bit.
0:25:32 > 0:25:35Yeah, this would be my favourite bit if our home economist
0:25:35 > 0:25:39wasn't on a health kick and she's got this fancy sort of
0:25:39 > 0:25:42low-cholesterol oil stuff.
0:25:42 > 0:25:44I would use lard or dripping to fry.
0:25:44 > 0:25:46That's what they use, it's fantastic.
0:25:46 > 0:25:48Do you have a dripping pot at home that you put all your bits into?
0:25:48 > 0:25:51- Absolutely! You don't get this figure without that(!)- Right!
0:25:51 > 0:25:54Anyway, we're going to mix this all together.
0:25:54 > 0:25:57- I first met you - Saturday mornings is not... It's normal for you.- Yeah.
0:25:57 > 0:25:59Because, obviously, you've got the Radio 2 that you're doing now.
0:25:59 > 0:26:01Yeah, Radio 2 from six to eight every Saturday morning.
0:26:01 > 0:26:04- Live & Kicking.- Yeah, obviously, in the old days, Live & Kicking.
0:26:04 > 0:26:06But this has kind of replaced Live & Kicking, hasn't it?
0:26:06 > 0:26:08You've got the same things.
0:26:08 > 0:26:10- It has, really, hasn't it? - All you need is a couple of puppets.
0:26:10 > 0:26:12Cos your dad was doing it as well, wasn't he?
0:26:12 > 0:26:14Yeah, I know - back in the day.
0:26:14 > 0:26:17I remember my dad standing in for Tommy Boyd on the Wide Awake Club
0:26:17 > 0:26:20and he had to interview Tears For Fears when they were at number one.
0:26:20 > 0:26:23And I just thought that was so cool, it was my dad with Tears For Fears.
0:26:23 > 0:26:25And he had no idea who they were!
0:26:25 > 0:26:28Morning, Dad, if you're watching.
0:26:28 > 0:26:29Right, look at these.
0:26:29 > 0:26:30- Mmm!- They look great.
0:26:30 > 0:26:33And we can just put a little smidgen of that on there.
0:26:33 > 0:26:35Like that.
0:26:35 > 0:26:36Starving now.
0:26:36 > 0:26:39I'm just doing a bit of Nathan Outlaw stuff,
0:26:39 > 0:26:40making sure it's nice.
0:26:40 > 0:26:42Fancy finishing touches.
0:26:42 > 0:26:43Eat with your eyes, James.
0:26:43 > 0:26:45Ice cream as well. That looks great.
0:26:45 > 0:26:47Look at this. Eat with your eyes.
0:26:49 > 0:26:50Proper feast.
0:26:50 > 0:26:52Proper feast.
0:26:52 > 0:26:53And then we take this.
0:26:56 > 0:26:57Yummy.
0:26:57 > 0:27:00I feel there ought to be clubbing music going in the background.
0:27:00 > 0:27:02- I know! - SHE MIMICS CLUBBING MUSIC
0:27:02 > 0:27:04Cos you're back out there in... Are you back out there in August?
0:27:04 > 0:27:07We go every year for two weeks because Norm plays Space.
0:27:07 > 0:27:09- Can I tuck in?- Space?- Yeah. - I've been to Space.
0:27:09 > 0:27:11- You've been to Space? - No, I haven't been to Space.
0:27:11 > 0:27:13I went to...Pacha.
0:27:13 > 0:27:16You went to Pacha? Yeah, that's the posh one.
0:27:16 > 0:27:18You're really pretending you know, aren't you?
0:27:18 > 0:27:19I went to that one beginning with A.
0:27:19 > 0:27:21Amnesia? You've forgotten!
0:27:21 > 0:27:24It was dark, I couldn't see the sign on the door!
0:27:24 > 0:27:26THEY LAUGH
0:27:26 > 0:27:27- That was quite good.- Oh, dear.
0:27:27 > 0:27:29And did you fall in love with it? Will you go back?
0:27:29 > 0:27:32I was. I'm there. Big box, little box, cardboard box.
0:27:32 > 0:27:33Oh, James, that is so good.
0:27:33 > 0:27:35- Happy with that?- Oh!
0:27:39 > 0:27:41A big box, and a sort of little box,
0:27:41 > 0:27:44and...I'm actually really not a dancer like you.
0:27:44 > 0:27:45But thanks, James.
0:27:45 > 0:27:48Today we're taking a look back at some of the tastiest recipes
0:27:48 > 0:27:49from the Saturday Kitchen larder.
0:27:49 > 0:27:53And there's still a full menu of mouthwatering food to come.
0:27:53 > 0:27:55Now, for Sunday lunch - Roux-style.
0:27:55 > 0:28:00He is Mr French Gastronomy himself, with guinea fowl recipe number one.
0:28:00 > 0:28:02A true classic.
0:28:02 > 0:28:04- Great to have you back, Chef. - Thank you.
0:28:04 > 0:28:07Celebrating 30 years of three-star Michelin,
0:28:07 > 0:28:10- just got announced on Thursday this week.- Absolutely right.
0:28:10 > 0:28:13The most successful restaurant outside of France, is that right?
0:28:13 > 0:28:15But I've got to say, my son's been holding the fort
0:28:15 > 0:28:16- for the last ten years.- Yeah.
0:28:16 > 0:28:18So Alain's been doing very well.
0:28:18 > 0:28:20The whole team's been doing fabulous. And Diego.
0:28:20 > 0:28:22And Diego as well? Front of house.
0:28:22 > 0:28:25So tell us what you're cooking today, then. Classics again?
0:28:25 > 0:28:29- Guinea fowl cooked with Riesling, white wine.- Yeah.
0:28:29 > 0:28:32And, obviously, a little touch of cream into it as well,
0:28:32 > 0:28:33and chanterelles.
0:28:33 > 0:28:36And chanterelles? We're going to get to that in a minute.
0:28:36 > 0:28:38But you want me to get on. I'm going to blanch this broccoli.
0:28:38 > 0:28:40Very good idea. And I'm going to start cooking.
0:28:40 > 0:28:42I think I'll leave you the veg, if you don't mind.
0:28:42 > 0:28:43- I can do all of it.- That's perfect.
0:28:43 > 0:28:46So you've got the broccoli, you've got the little baby onions.
0:28:46 > 0:28:48And then you can clean the mushrooms.
0:28:48 > 0:28:51They don't need much cleaning, that's why I'm giving you that job.
0:28:51 > 0:28:53And you want me to chop the shallots and bits and pieces?
0:28:53 > 0:28:54- Do all that as well?- Yes.
0:28:54 > 0:28:57I need some butter, and I've got it here.
0:28:57 > 0:28:59So I'm going to, without any further ado...
0:28:59 > 0:29:01So the baby onions go in there as well. That goes straight in.
0:29:01 > 0:29:04Now, it's 30 years at The Waterside, three stars.
0:29:04 > 0:29:07- But also, what, 32 years for the Roux Scholarship?- Absolutely.
0:29:07 > 0:29:1232 years and we are open for entry form sooner than later.
0:29:12 > 0:29:15End of October, we'll be there.
0:29:15 > 0:29:18So I like to see a lot of people coming
0:29:18 > 0:29:20and entering in the competition.
0:29:20 > 0:29:23We've got over 100 people normally.
0:29:23 > 0:29:25The first Roux Scholar is going to be extremely busy at the moment
0:29:25 > 0:29:28cos Andrew Fairlie, up at Gleneagles...
0:29:28 > 0:29:31- He's very busy at the moment. - Yeah, exactly.
0:29:31 > 0:29:34Tell me about the guinea fowl. What are you doing with it now?
0:29:34 > 0:29:37Do you know it's poultry family, obviously.
0:29:37 > 0:29:41I'm just searing it and I'm going to put it in the oven
0:29:41 > 0:29:42for about 10, 15 minutes.
0:29:42 > 0:29:47Very quickly cook, because you don't want the meat to be dry.
0:29:47 > 0:29:50And the bones, the carcass, I'm using it for the sauce, indeed.
0:29:50 > 0:29:52So, here we are.
0:29:53 > 0:29:55- That one in as well.- Here we are.
0:29:55 > 0:29:57Now, you say the guinea fowl.
0:29:57 > 0:30:00A lot of it's farmed now. You can get farmed guinea fowl.
0:30:00 > 0:30:02You can get it in the market.
0:30:02 > 0:30:04We get it from France as well.
0:30:04 > 0:30:10I never put peppers in the sauce before I cook the meat.
0:30:12 > 0:30:13So I'm putting that one there.
0:30:13 > 0:30:15I'll take this one out for you.
0:30:15 > 0:30:17- Thank you.- There you go.
0:30:19 > 0:30:22- Swap.- Lovely. Wunderbar.
0:30:22 > 0:30:24So I've got the broccoli on.
0:30:24 > 0:30:26You only need to cook them with a bit of butter as well.
0:30:26 > 0:30:28Then take the meat out.
0:30:28 > 0:30:30Yes, absolutely. And do the sauce.
0:30:30 > 0:30:34Can I just say about Michel, and Albert, too, I mean,
0:30:34 > 0:30:37they were the guys who actually revolutionised cooking in Britain.
0:30:37 > 0:30:41I remember them arriving in 1970, because I live Bray.
0:30:41 > 0:30:44I lived about five doors down from the actual restaurant.
0:30:44 > 0:30:46It used to be a pub.
0:30:46 > 0:30:49And when he came there there was a wonderful buzz about it all,
0:30:49 > 0:30:51except there wasn't quite an acceptance or understanding
0:30:51 > 0:30:53of what they were going to do.
0:30:53 > 0:30:56There was a wonderful letter in the local paper when it was announced
0:30:56 > 0:30:58that the Roux brothers are moving in.
0:30:58 > 0:31:01It said, "Dear Sir, what can the French teach us about cooking?"
0:31:01 > 0:31:04Well, in 1972, just about everything!
0:31:04 > 0:31:07I mean, it was extraordinary, but they soon overcame that.
0:31:07 > 0:31:10The restaurant is just... It's exemplary now.
0:31:10 > 0:31:12It's an institution now.
0:31:12 > 0:31:15Why, particularly, why was it Bray for you?
0:31:15 > 0:31:17What brought you to the UK in the first place?
0:31:17 > 0:31:19I took the wrong turning.
0:31:19 > 0:31:21THEY LAUGH
0:31:21 > 0:31:24I thought that was Italy and I went to the north.
0:31:24 > 0:31:27- No, no, no. - Well, thank God you didn't.
0:31:27 > 0:31:30- We came because we thought there was quite a bit to do here.- Yeah?
0:31:30 > 0:31:36Albert was working in the UK and we went out a few times.
0:31:36 > 0:31:39London was pretty poor as far as restaurants were concerned.
0:31:39 > 0:31:42Then we thought, that's it. That may be the chance of our life.
0:31:42 > 0:31:44So here we are.
0:31:44 > 0:31:47- How are you doing on the vegetables? - Getting there.- Getting there.
0:31:47 > 0:31:49- It's ready now? - Can I pass that one off?
0:31:49 > 0:31:51Yes, lovely. Look at that.
0:31:51 > 0:31:54Mushrooms, you've got them? Excellent.
0:31:57 > 0:32:00We're doing extremely well. I can see.
0:32:00 > 0:32:02- Speed it up now!- Yes.
0:32:02 > 0:32:05Your onions are chopped on there.
0:32:05 > 0:32:07Lovely, excellent.
0:32:07 > 0:32:10The cream, the chicken stock.
0:32:10 > 0:32:12I will use the wine, by the way.
0:32:12 > 0:32:14- OK.- Do one third.
0:32:14 > 0:32:17Then I'm going to put a bit of chicken stock.
0:32:17 > 0:32:20Here we are. And then the cream last.
0:32:20 > 0:32:23- Now, Riesling, you've put in there as well.- Yes.
0:32:23 > 0:32:25A lovely wine.
0:32:25 > 0:32:27I'm going to use that for reduction, too.
0:32:27 > 0:32:29Lovely, I like that.
0:32:29 > 0:32:32Now the broccoli, I'm just going to blanch.
0:32:32 > 0:32:35Only three minutes because they're very tender.
0:32:35 > 0:32:37There we are.
0:32:37 > 0:32:39Reduction takes five minutes.
0:32:39 > 0:32:42Michel, is there one thing you can put your finger on
0:32:42 > 0:32:46which would explain how you've hung on to three stars for 30 years?
0:32:46 > 0:32:48Well, not hung on. You've been adorned by them.
0:32:48 > 0:32:52You need to have people around you.
0:32:52 > 0:32:53It's teamwork.
0:32:53 > 0:32:55- And it's really... - Running around behind you!
0:32:55 > 0:32:57Yeah, I know the feeling.
0:32:58 > 0:33:01You would not have been able to do 30 years.
0:33:01 > 0:33:04- Exactly!- You're talking a lot, you see,
0:33:04 > 0:33:06and you're talking beautifully well.
0:33:06 > 0:33:08- Thank you.- No, no, no.
0:33:08 > 0:33:10I'm just saying,
0:33:10 > 0:33:12that is constant pressure.
0:33:12 > 0:33:16It's what we call just wanting to get the best for your client,
0:33:16 > 0:33:18your guests.
0:33:18 > 0:33:20It's attention to detail, it's consistency.
0:33:20 > 0:33:22It's everything, really.
0:33:22 > 0:33:25It's easy to say, but it's difficult to do that.
0:33:25 > 0:33:27- It's difficult to pinpoint. - Absolutely.
0:33:27 > 0:33:31- Consistency really is the key, don't you think?- I think it's everything.
0:33:31 > 0:33:34Because a lot of people really can have one star, two stars.
0:33:34 > 0:33:37But getting three stars and keeping them for 30 years,
0:33:37 > 0:33:39that is not a piece of cake.
0:33:39 > 0:33:40Extraordinary.
0:33:40 > 0:33:44Because everybody looks at Michelin stars for the food as well.
0:33:44 > 0:33:47But the service is equally as important.
0:33:47 > 0:33:50- And they are putting fingers in the sauce normally.- OK, all right.
0:33:50 > 0:33:52So I've just done what Albert has normally.
0:33:52 > 0:33:53You can get away with that, it's all right!
0:33:53 > 0:33:56I'm going to pop that back in there and reduce it down.
0:33:56 > 0:34:00- Michel, is he a good sous-chef for you?- He's a very good cook.
0:34:00 > 0:34:02I love his food.
0:34:02 > 0:34:03A bit rich.
0:34:04 > 0:34:06Mine's a bit rich? Mine's a bit rich?!
0:34:06 > 0:34:09- No, no, not you. My brother. - Oh, all right.
0:34:09 > 0:34:11- I thought you were talking about me. - No, no, no, no.
0:34:11 > 0:34:13Your cooking is perfect.
0:34:13 > 0:34:14It's creative, inventive,
0:34:14 > 0:34:17but I'm going to stop there because you're going to get ahead.
0:34:17 > 0:34:19I was going to say, I would have that as my ringtone
0:34:19 > 0:34:22- or something like that, just you saying that.- Yes, yes.
0:34:22 > 0:34:23A bit of salt there.
0:34:23 > 0:34:25Right, now, we've got all these veg.
0:34:25 > 0:34:28So you can explain what I've been doing. You can explain it.
0:34:28 > 0:34:32Onions have been cooked ten minutes with a bit of butter and water.
0:34:32 > 0:34:35The mushrooms have been seared and salted for three minutes.
0:34:35 > 0:34:37Just time for the water to get out.
0:34:37 > 0:34:39And the spears, the broccoli spears, very tender.
0:34:39 > 0:34:41Two minutes, boiling the water.
0:34:41 > 0:34:44Now I'm going to put that back into this pan over here.
0:34:44 > 0:34:45Yes, please. That's it.
0:34:45 > 0:34:48It's all a question of playing with time,
0:34:48 > 0:34:50for having a quick reduction.
0:34:50 > 0:34:54Then we're going to go with the meat and the veg, and we dress it.
0:34:54 > 0:34:56You haven't dug out my new book.
0:34:56 > 0:34:58Sorry, I haven't had time, really, but anyway!
0:34:58 > 0:35:00Seriously, you're a bit slow, aren't you?
0:35:00 > 0:35:03Because it's something you've been working on for...
0:35:03 > 0:35:06- Eight months, spread over the last three years.- Yeah, exactly.
0:35:06 > 0:35:08And you know what I've been doing.
0:35:08 > 0:35:09I've been travelling in France
0:35:09 > 0:35:12from the south to the north, the east to the west
0:35:12 > 0:35:14and I've got 120 recipes which...
0:35:14 > 0:35:19I've got from the most humble recipe to the most complicated recipe
0:35:19 > 0:35:22and that, in fact, is what French cooking is about,
0:35:22 > 0:35:25the essence of French cooking, and the photographs here
0:35:25 > 0:35:28- are beautiful, all done on location...- Yeah.
0:35:28 > 0:35:30..in the South of France, in St Tropez...
0:35:30 > 0:35:33He's dropping names again, in the north of France...
0:35:33 > 0:35:37- Bit different to Barnsley, isn't it? - ..in Alsace.
0:35:37 > 0:35:39I even went to Alsace. Look at those babies.
0:35:39 > 0:35:43Oh, look at the chanterelles, aren't they lovely? So now a little stir.
0:35:43 > 0:35:47- Yeah.- Have you got the big spoon, by any chance? The big, big one.
0:35:47 > 0:35:48We did have one.
0:35:48 > 0:35:53We had one. I knew we had one. We can't trust people these days.
0:35:53 > 0:35:59- Here... Ah, that's my fault. - Yeah.- We don't want...
0:35:59 > 0:36:02- So your onions going in? - I think we've got enough.
0:36:02 > 0:36:05- So where would this be from, then, classically, in France?- Alsace.
0:36:05 > 0:36:07Alsace, and obviously you can use chicken
0:36:07 > 0:36:10if you can't find, or you don't like, guinea fowl.
0:36:10 > 0:36:13It tastes a bit like partridges, it's a lovely taste.
0:36:13 > 0:36:16- It's not a strong taste, but it's got some character.- OK.
0:36:16 > 0:36:21So, here we are. Now, can I start to plate it?
0:36:21 > 0:36:24And I'm going to let the sauce reduce for another minute
0:36:24 > 0:36:28- if I may, or 30 seconds. - There you go.
0:36:28 > 0:36:31Ah, that's better. Look at that.
0:36:31 > 0:36:34I don't have to ask for it.
0:36:36 > 0:36:37Voila!
0:36:37 > 0:36:40Steam up my glasses.
0:36:40 > 0:36:44But cooking on television, I mean, I remember being - what? -
0:36:44 > 0:36:47a student at college and I see you and your brother
0:36:47 > 0:36:50- cooking on television as well, all the French classics.- At Home...
0:36:50 > 0:36:53It was At Home With The Roux Brothers, that was 25 years ago.
0:36:53 > 0:36:56It's amazing, isn't it?
0:36:56 > 0:36:59Yes, we were bouncy at that time, absolutely bouncy. That was...
0:36:59 > 0:37:01My brother was bouncy.
0:37:01 > 0:37:02He's not really bouncing now,
0:37:02 > 0:37:04but he's still doing very well in the kitchen.
0:37:04 > 0:37:06But this is another classic of yours,
0:37:06 > 0:37:08particularly you mentioned your mother as well, this is...
0:37:08 > 0:37:11Ah, there are plenty of dishes in my book,
0:37:11 > 0:37:14it's also "French cooking with Mother" dishes.
0:37:14 > 0:37:17It's fantastic, and by the way, if you want to come to Vietnam
0:37:17 > 0:37:19with me next week, I'm on my way there to my restaurant.
0:37:19 > 0:37:22Oh, yeah, cos you've got one that's celebrating two years of opening.
0:37:22 > 0:37:27Two years opening and it's going strongly and I love it.
0:37:27 > 0:37:29- Right, then, give us the name of this dish, then.- Ah!
0:37:29 > 0:37:34- You want to know everything.- Yes. - That's the guinea fowl cooked with
0:37:34 > 0:37:37Riesling, chanterelle mushrooms, a little cream. And that's the dish.
0:37:37 > 0:37:39The legend, Michel Roux.
0:37:44 > 0:37:45Right, we'll pass it over.
0:37:45 > 0:37:48I'm assuming you could drink this with it as well, if you wanted.
0:37:48 > 0:37:52- Oh, we can, yes, yes.- Right, you get to have a seat over here.
0:37:52 > 0:37:54There you go. Dive into that one, guys.
0:37:54 > 0:37:57- That looks wonderful.- Thank you. - After you, boss.- Gosh.
0:37:57 > 0:38:00We should have a spoon, or bread.
0:38:00 > 0:38:03- Oh, we've got a spoon, lovely. - We've got spoons.- For the sauce.
0:38:03 > 0:38:04And you have a knife, I hope.
0:38:04 > 0:38:07- Have you got a knife? - It's so colourful.
0:38:07 > 0:38:10- So you cut that guinea fowl up into, what, eight?- Yes.- Eight.
0:38:10 > 0:38:15And if you cook it in the oven for about 200 degrees centigrade,
0:38:15 > 0:38:19- but the recipe is all there, so... - Happy with that?
0:38:19 > 0:38:21It's more tasty than chicken.
0:38:21 > 0:38:24I love the way you've left the skin on and it's a beautiful brown.
0:38:24 > 0:38:26Well, you've got to brown the skin
0:38:26 > 0:38:28or the skin is not pleasant, you see.
0:38:28 > 0:38:31I love that kind of dish.
0:38:31 > 0:38:34On a Sunday, at home, in the middle of a table,
0:38:34 > 0:38:35you've got everything in it.
0:38:40 > 0:38:43Well, if Mary Berry and Parky enjoyed it, you can be sure
0:38:43 > 0:38:45it's going to be pretty good for anyone's Sunday lunch.
0:38:45 > 0:38:47Merci, Chef.
0:38:47 > 0:38:49Up next is the inimitable Keith Floyd
0:38:49 > 0:38:51on another of his culinary adventures.
0:38:51 > 0:38:53On my travels around the country
0:38:53 > 0:38:55on these whimsical little Floyd programmes
0:38:55 > 0:38:56where we're looking for food
0:38:56 > 0:38:58and trying to teach you to enjoy yourself
0:38:58 > 0:39:01and trying to get you to cook good things,
0:39:01 > 0:39:04I sometimes, quite frankly, get a bit bored with fish,
0:39:04 > 0:39:07with bouillabaisse, with lobsters, with pigeon in red wine
0:39:07 > 0:39:10and boeuf Bourguignon and stuff like that.
0:39:10 > 0:39:13Sometimes I really crave something quite simple,
0:39:13 > 0:39:16like my grandfather used to have on Saturday nights -
0:39:16 > 0:39:17a plate of boiled pigs' trotters
0:39:17 > 0:39:22or a plate of tripe and onions or maybe cabbage boiled with bacon.
0:39:22 > 0:39:25Anyway, I wanted to go somewhere where they're not proud,
0:39:25 > 0:39:29where they care about their cultural and gastronomic heritage.
0:39:29 > 0:39:32It's not France, it's Ireland we've come to.
0:39:32 > 0:39:36MUSIC: Theme from Cal by Mark Knopfler
0:40:09 > 0:40:11This is all very well, isn't it?
0:40:11 > 0:40:14A brilliant track from Dire Straits, lovely views,
0:40:14 > 0:40:16typical BBC fine camerawork - well done, Richard -
0:40:16 > 0:40:20you'd hardly think this was a food programme.
0:40:20 > 0:40:22So, we'll knock the travelogue on the head
0:40:22 > 0:40:24and get down to business in the market.
0:40:24 > 0:40:26And the marketplace, my dear gastronauts, is where it's at.
0:40:32 > 0:40:36This spiced beef, a Cork speciality, looks as if it's been hewn
0:40:36 > 0:40:39from the ground and rolled in gunpowder, but believe me,
0:40:39 > 0:40:41after a few hours simmering,
0:40:41 > 0:40:43it makes the most superb beef sandwiches.
0:40:43 > 0:40:46And look at these inexpensive delicacies - pigs' trotters,
0:40:46 > 0:40:49or crubeens, as they're known here, and treat of treats,
0:40:49 > 0:40:51pigs' tails. Yummy, yummy, yummy.
0:40:51 > 0:40:53'And here is one of me now, just coming up
0:40:53 > 0:40:56'in my brilliant green hat, posing to perfect as a leprechaun.
0:40:56 > 0:40:59'But that's got nothing to do with the price of fish.'
0:40:59 > 0:41:02What I'd like is some of these fantastic prawns.
0:41:02 > 0:41:03Are these Dublin Bay prawns?
0:41:03 > 0:41:05No, they're not, they're Castletown Bay prawns.
0:41:05 > 0:41:08- How far away is that? - 100 miles down and 100 miles back.
0:41:08 > 0:41:11- My God, did you go and get those? - We travel every...
0:41:11 > 0:41:14- Two or three nights a week. - Good God! What is the best...?
0:41:14 > 0:41:19We arrived home last night after buying at 12 o'clock in the night.
0:41:19 > 0:41:21Brilliant. And they're alive, too.
0:41:21 > 0:41:24- Ooh!- Yes!- That's a live one, isn't it?
0:41:24 > 0:41:26It's "alive-alive-ooh", as we say in Cork.
0:41:26 > 0:41:31- Can I have about five quid, five pounds' worth?- No problem.
0:41:31 > 0:41:34Lovely, thank you very much, indeed. What's the best way to cook them?
0:41:34 > 0:41:39What we do, we tail them, just like this, and you get this portion.
0:41:39 > 0:41:43You put them in to a little saucepan, lukewarm water,
0:41:43 > 0:41:46a little bit of salt and you bring them up to the boil
0:41:46 > 0:41:48and boil them for three minutes.
0:41:48 > 0:41:49- Shell them off.- Lovely.
0:41:49 > 0:41:51- What have we got over here? - Lovely herring.
0:41:51 > 0:41:54- Can I have a look at the herring? - Yes, you can, my love.
0:41:54 > 0:41:58- That's nice, isn't it?- Very nice. - One of those for breakfast
0:41:58 > 0:42:01and a pint of stout. Couldn't think of anything better.
0:42:01 > 0:42:04You could have it grilled, which is beautiful. We take the head off
0:42:04 > 0:42:08- and we gut it and we do three little cuts in the back on both sides.- Yes.
0:42:08 > 0:42:11Little bit of butter in and you grill them,
0:42:11 > 0:42:14- and it's an excellent dish for 15 pence each.- Beautiful.
0:42:14 > 0:42:16It's the most beautiful thing in the world -
0:42:16 > 0:42:18our own Irish smoked salmon.
0:42:18 > 0:42:20It is better than Scots smoked salmon?
0:42:20 > 0:42:24I would think so. I wouldn't dream of running down the Irish!
0:42:27 > 0:42:29'Dear me. I really must have a word with Declan
0:42:29 > 0:42:33'about his choice of hats. He looks more like a short-order cook
0:42:33 > 0:42:36'than one of Ireland's leading restaurateurs and jolly gastronauts.
0:42:36 > 0:42:38'Seen here, by the way, preparing crubeens,
0:42:38 > 0:42:40'or pigs' trotters as we call them.
0:42:40 > 0:42:42'Watch carefully and you can do this simple dish at home.
0:42:42 > 0:42:45'You simply poach the feet until they are tender, allow to cool,
0:42:45 > 0:42:49'split in half and roll in melted butter and breadcrumbs
0:42:49 > 0:42:50'and slip under the grill and there it is.
0:42:50 > 0:42:54'This really is, isn't it, making a silk purse from a pig's foot?'
0:42:54 > 0:42:58Declan, I've been charging around the West Country of Great Britain
0:42:58 > 0:43:00looking for simple foods. All I seem to find are pasties
0:43:00 > 0:43:03and beef stroganoff. If I ask for a regional speciality,
0:43:03 > 0:43:07it doesn't seem to exist. Against my will, I've been forced over
0:43:07 > 0:43:11to Ireland, where I find things like pigs' trotters and tripe
0:43:11 > 0:43:15easily available. But why do you, who fly the gastronomic flag
0:43:15 > 0:43:16virtually for the whole of Ireland,
0:43:16 > 0:43:19with your splendid establishment here, why do you put on
0:43:19 > 0:43:23- pigs' trotters and tripe and stuff? - Well, we are not just a restaurant,
0:43:23 > 0:43:28we're a hotel. So a lot of our guests are from abroad.
0:43:28 > 0:43:31The last thing they want to see is international food.
0:43:31 > 0:43:37So, we give them traditional Irish dishes.
0:43:37 > 0:43:42On top of that, a lot of my local customers
0:43:42 > 0:43:46can now come back to the food of their childhood
0:43:46 > 0:43:47or of their student days,
0:43:47 > 0:43:52when they went out on the town, drinking large numbers of pints
0:43:52 > 0:43:56and using crubeens as a liner.
0:43:56 > 0:44:00To get back to the tripe and stuff, then, why...?
0:44:00 > 0:44:03You know, I have to beg for tripe from my butcher in Bristol.
0:44:03 > 0:44:05He says, "No, can't get it any more."
0:44:05 > 0:44:09It's like asking for a veal knuckle to enrich a stew with,
0:44:09 > 0:44:12- or a calf's foot or something.- Yes. - It doesn't exist any more.
0:44:12 > 0:44:14Why is there so much tripe around?
0:44:14 > 0:44:16Everywhere you go, there's tripe.
0:44:16 > 0:44:21Well, that goes back to the economic history of the city of Cork.
0:44:21 > 0:44:25Cork was, first of all, the largest butter market in the world
0:44:25 > 0:44:29and, secondly, one of the major provision centres
0:44:29 > 0:44:32for Britain and Ireland. And in those days,
0:44:32 > 0:44:38a man's wages were a shilling and a penny a day,
0:44:38 > 0:44:43- as much bread and beer as he could eat...- That's not a bad life.
0:44:43 > 0:44:48..and seven pounds of offal for his family.
0:44:48 > 0:44:53- Gracious me.- So, there was a tradition of eating offal.
0:44:53 > 0:44:57Partly it's because the rest of the animals were packed in salt
0:44:57 > 0:44:58in barrels, for export.
0:44:58 > 0:45:01The offal they couldn't do anything with,
0:45:01 > 0:45:03so they had to eat it themselves.
0:45:03 > 0:45:06I mean, where did you learn all of this, Declan?
0:45:06 > 0:45:08Where did you get your enthusiasm for food
0:45:08 > 0:45:11and hospitality and cooking from?
0:45:11 > 0:45:14Well, my mother was a marvellous cook,
0:45:14 > 0:45:15so I grew up with good food.
0:45:15 > 0:45:19After that I trained, first of all in London,
0:45:19 > 0:45:20under some of the old boys
0:45:20 > 0:45:23who were just... who had done their apprenticeships
0:45:23 > 0:45:26in Escoffier's kitchens.
0:45:26 > 0:45:29But that gave me hang-ups that took a long time
0:45:29 > 0:45:32- to break afterwards. - What kind of a hang-up, might I ask?
0:45:32 > 0:45:34I felt I was cheating people
0:45:34 > 0:45:37if I did not do things as Escoffier had done it.
0:45:38 > 0:45:42- I was shackled.- He was such a great man, you lived under the shadow?
0:45:42 > 0:45:44We were trained under the shadow, yes.
0:45:44 > 0:45:47What is really strange is that now we've gone so far away,
0:45:47 > 0:45:50the pendulum has swung right to the other direction
0:45:50 > 0:45:54and you don't get those rich, slowly-cooked stews and things.
0:45:54 > 0:45:57You get thin slices of duck breast, fanned on to a white plate
0:45:57 > 0:45:58or a black plate, even,
0:45:58 > 0:46:01which, to my mind, is the EXTREME opposite of Escoffier
0:46:01 > 0:46:05and not necessarily quite where it should be.
0:46:05 > 0:46:08Well, I had begun to evolve away from this,
0:46:08 > 0:46:11but I felt a little bit guilty about doing so
0:46:11 > 0:46:15and then I went to work for Les Freres Troisgros,
0:46:15 > 0:46:17or one of the best of the three-star Michelin restaurants
0:46:17 > 0:46:20in the centre of France, away from the big cities.
0:46:20 > 0:46:25And they were doing what I was almost afraid to do.
0:46:25 > 0:46:28They gave me the self-confidence to follow my own ideas after that.
0:46:28 > 0:46:30So, when I came back - wham!
0:46:30 > 0:46:32Everything I wanted to do, I just did it.
0:46:32 > 0:46:35- And to hell with everybody! - To hell with everyone!
0:46:42 > 0:46:44I'd rather have more of the street musician, frankly,
0:46:44 > 0:46:46but my director is never happy
0:46:46 > 0:46:49without some passing reference to architecture -
0:46:49 > 0:46:52the bridge, in this instance. OK, this is a really very nice bridge.
0:46:52 > 0:46:55Will that do you? Lovely. Oh, and of course, I forgot to mention,
0:46:55 > 0:46:57it's full of great second-hand shops as well.
0:46:57 > 0:47:01You realise that he does this to give you a sense of place,
0:47:01 > 0:47:03when, in fact, I'd much rather be in the pub.
0:47:03 > 0:47:06If he cues it right, we should find one any minute now.
0:47:06 > 0:47:10What a good director. Right on cue, into the pub we go.
0:47:10 > 0:47:13But, you know, it's for your benefit, so that you can observe
0:47:13 > 0:47:16the dying art of preparing a pint of stout,
0:47:16 > 0:47:19which here is enacted as a divine ceremony, not a quick slap
0:47:19 > 0:47:22on the counter and saying, "All right, John?"
0:47:23 > 0:47:25Long live Mr Murphy, that's what I say.
0:47:25 > 0:47:28That's just what I needed. After all that information,
0:47:28 > 0:47:30interesting though it was, I'm absolutely exhausted.
0:47:30 > 0:47:32The trouble is, one of my old mates -
0:47:32 > 0:47:34I never met him, he came back to haunt us -
0:47:34 > 0:47:37he used to drink so much of this stuff he got heaved out of the pub.
0:47:37 > 0:47:39But in the Irish way they do things,
0:47:39 > 0:47:40he's come back to haunt them for ever.
0:47:40 > 0:47:42There he is, grinning at us.
0:47:42 > 0:47:45Do you know, around the country I go,
0:47:45 > 0:47:48eating all these delicious things, and they always make me eat oysters.
0:47:48 > 0:47:51I used to love them. I've had so many, I'm quite bored with them.
0:47:51 > 0:47:54Yet here I am, in Cork, and as Disraeli said,
0:47:54 > 0:47:57"What could be better than a BBC mini-break in Cork,
0:47:57 > 0:48:01"with a pint of stout, a load of oysters, to really cheer you up?"
0:48:01 > 0:48:04And the chef here has made me some brilliant red spicy sauce
0:48:04 > 0:48:05to go on them.
0:48:05 > 0:48:09And, you know, it is true - they do put lead in your pencil.
0:48:12 > 0:48:14My God, they do!
0:48:14 > 0:48:17# It's the finest of drinks, there can't be any doubt of it
0:48:17 > 0:48:19# Tickle your taste buds and knock 'em about a bit
0:48:19 > 0:48:21# Ladies will love it and sailors will shudder
0:48:21 > 0:48:23# Give 'em a treat with the oysters and stout! #
0:48:25 > 0:48:26Enjoying yourselves? Good.
0:48:26 > 0:48:29But I bet some of you are beginning to mutter,
0:48:29 > 0:48:32"When is he going to stop chattering and get on with some work?"
0:48:32 > 0:48:35Well, as I speak, I am on my way to Kinsale to do it right away.
0:48:35 > 0:48:39Now, my little gastronauts, if you spent a little more time with
0:48:39 > 0:48:40the simple things of life
0:48:40 > 0:48:43and less showing off with expensive fillet steak, not only would you
0:48:43 > 0:48:46be a healthier person but you would be a better person.
0:48:46 > 0:48:49And that is why we are here. Because once again,
0:48:49 > 0:48:51the BBC mini-break has conned its way into Kinsale and borrowed
0:48:51 > 0:48:54a restaurant from a friend of mine who, later on, you'll meet.
0:48:54 > 0:48:56But in the meantime, back to business.
0:48:56 > 0:48:58Richard, show the customers the ingredients.
0:48:58 > 0:49:01The tripe you have seen. Very simple.
0:49:01 > 0:49:06Over to here, some sliced onions, some sliced leeks, some parsley,
0:49:06 > 0:49:11breadcrumbs, milk, just to the side of it there, and salt and pepper.
0:49:11 > 0:49:13That's all we need, except for a mystery ingredient
0:49:13 > 0:49:16which is coming later on to make the superb tripe dish.
0:49:16 > 0:49:17Now, it is simplicity itself.
0:49:17 > 0:49:20Now, Richard, following me carefully as you always do,
0:49:20 > 0:49:24you put the pieces of chopped up tripe into there like that.
0:49:24 > 0:49:29Then you put in some leeks, very easily. This dish is not expensive.
0:49:29 > 0:49:32This is the very good thing about it. While that's just there,
0:49:32 > 0:49:35I'll cut up these last little pieces of tripe.
0:49:35 > 0:49:37Pop those in like that.
0:49:37 > 0:49:41A little bit of pepper to go over it, to flavour it,
0:49:41 > 0:49:44a little bit of salt which you can see going in. Very boring, isn't it?
0:49:44 > 0:49:45Who needs to know about salt going in?
0:49:45 > 0:49:48You can always add a bit more later.
0:49:48 > 0:49:49Handful of parsley.
0:49:49 > 0:49:54Then in with something which I never drink myself, but in fact, I might.
0:49:54 > 0:49:57I think I might. Director, pass me a glass. I want to lay a myth here.
0:49:57 > 0:50:01I want to lay a myth. Thank you. Quick! For God's sake!
0:50:01 > 0:50:03You cannot get the staff. Thank you very much.
0:50:03 > 0:50:05A glass, you ask him for a glass and he gives you a jug.
0:50:05 > 0:50:08That is the assistant director, the ex-assistant director.
0:50:08 > 0:50:12Anyway, I wanted to just welcome you all to Ireland in a major way.
0:50:13 > 0:50:16This is Floyd on milk. Get it?
0:50:16 > 0:50:20Right, and the rest of it back here to the pot, goes in like that.
0:50:20 > 0:50:23And now, very simply, get a good look at that,
0:50:23 > 0:50:25isn't that beautiful? It's going to be unctuous, delicious,
0:50:25 > 0:50:28good if you're feeling ill, if you've had too many stouts,
0:50:28 > 0:50:31like I might have done last night, or really a fine dish.
0:50:31 > 0:50:32In France, by the way,
0:50:32 > 0:50:35they make it with tomato sauces and garlic and stuff like that.
0:50:35 > 0:50:38I don't think it's a patch on this dish. Anyway, it goes in the oven.
0:50:38 > 0:50:40While it's cooking for about an hour,
0:50:40 > 0:50:44we shall entertain you in all sorts of magical ways.
0:50:44 > 0:50:46TRADITIONAL FIDDLE MUSIC PLAYS
0:50:50 > 0:50:54The committee is a group who individually can do nothing
0:50:54 > 0:50:57and collectively decide that nothing can be done.
0:50:59 > 0:51:02This steam roller was unloaded by a committee.
0:51:10 > 0:51:13Michael, that looks fantastic. Thank you very much indeed.
0:51:13 > 0:51:14I'm sorry we've interfered with your day.
0:51:14 > 0:51:17- I know you're busy chap and all the rest of it.- Yes.
0:51:17 > 0:51:19But we'll do the washing up, I promise you. Have a drink.
0:51:19 > 0:51:22- Anyway, it's delicious wine. Cheers.- Cheers.
0:51:22 > 0:51:24Thanks for having me in the place.
0:51:24 > 0:51:27What is this superb dish you've cooked me?
0:51:27 > 0:51:30- That's Dublin coddle. - Dublin coddle?
0:51:30 > 0:51:31Dublin coddle, yes.
0:51:31 > 0:51:36It's made from boiled bacon, some home-made pork sausages,
0:51:36 > 0:51:39sliced potatoes and sliced onions and parsley.
0:51:39 > 0:51:43- And cooked in the oven for?- Cooked in the oven for about one hour.
0:51:43 > 0:51:45It looks absolutely fantastic, doesn't it? It really does.
0:51:45 > 0:51:48Anyway, a very vexed problem in English restaurants
0:51:48 > 0:51:50is the price of wine.
0:51:50 > 0:51:52And you can go into one restaurant and it's X pounds per litre,
0:51:52 > 0:51:55another one, it's X-plus pounds per litre.
0:51:55 > 0:51:58Here, in Kinsale, the restaurateurs cooperate.
0:51:58 > 0:52:01And they buy their own wine, they fix the price for it
0:52:01 > 0:52:04in the same ten restaurants throughout the whole place.
0:52:04 > 0:52:07Cooperation, happiness between the restaurateurs,
0:52:07 > 0:52:08delight and pleasure for the customers.
0:52:08 > 0:52:11It's a thing you restaurateurs could take a note of.
0:52:11 > 0:52:13And on the back of the bottle here
0:52:13 > 0:52:16is all the members of the circle, you see? There they all are.
0:52:16 > 0:52:18So, quite simply, I'm going to pour myself
0:52:18 > 0:52:21a glass of this splendid wine, drink to cooperation,
0:52:21 > 0:52:24the successful cooperation of the restaurateurs of Kinsale,
0:52:24 > 0:52:27drink to my friend Michael here and drink to Ireland.
0:52:27 > 0:52:28And we are having a ball here!
0:52:28 > 0:52:30This is the best place I've ever been in my life.
0:52:32 > 0:52:35The reason I didn't involve you with this before is cos you're such
0:52:35 > 0:52:37a lily-livered bunch of people who would have said, "Yuck!
0:52:37 > 0:52:40"He's going to put that nasty-looking sausage in."
0:52:40 > 0:52:41So, that then is drisheen.
0:52:41 > 0:52:43It's a beautiful delicate sausage made of sheep's blood
0:52:43 > 0:52:45and for those of you who are a little squeamish,
0:52:45 > 0:52:47I didn't want to distress you.
0:52:47 > 0:52:49But I popped it in when you weren't looking and I covered the dish
0:52:49 > 0:52:51with wonderful fresh breadcrumbs.
0:52:51 > 0:52:53And slipped it under the grill...
0:52:55 > 0:52:58..and let it go golden brown like that.
0:52:58 > 0:53:01Tripe, drisheen, breadcrumbs,
0:53:01 > 0:53:04leeks, onions, milk -
0:53:04 > 0:53:08the very goodness of everything there is about food.
0:53:08 > 0:53:09And look at that.
0:53:10 > 0:53:13That is a delight. A little gastronomic treat
0:53:13 > 0:53:16to warm the cockles of your hearts, me darlin'.
0:53:16 > 0:53:20And there is the gently poached drisheen in the middle.
0:53:20 > 0:53:22I'm rather proud of that dish.
0:53:27 > 0:53:30You've got to love that man, such a wonderful series.
0:53:30 > 0:53:32As ever, on Best Bites, we're looking back
0:53:32 > 0:53:35at some of the best recipes from the Saturday Kitchen archives.
0:53:35 > 0:53:37Still to come on today's show,
0:53:37 > 0:53:40we revisit my first-ever omelette challenge when I was
0:53:40 > 0:53:44pitted against Oliver Rowe and was horribly distracted
0:53:44 > 0:53:45by a certain Yorkshireman in a pink shirt.
0:53:45 > 0:53:48Yes, he was in a pink shirt. How did I get on?
0:53:48 > 0:53:51Well, he was in a pink shirt and you can find out in just a few minutes.
0:53:51 > 0:53:54Champion of British produce, the great Mark Hix, is serving up
0:53:54 > 0:53:56a delicious beef salad, perfect for lunch.
0:53:56 > 0:53:58He's chosen hanger steak,
0:53:58 > 0:54:01which he serves cooked medium rare and thinly sliced
0:54:01 > 0:54:03on a peppery watercress salad,
0:54:03 > 0:54:05with chanterelle mushrooms and crispy shallots.
0:54:05 > 0:54:09And Kellie Bright faces her Food Heaven or Food Hell.
0:54:09 > 0:54:11Did she get her Food Heaven - pineapple tarte Tatin,
0:54:11 > 0:54:14with spiced ice cream, dried pineapple and hot caramel sauce,
0:54:14 > 0:54:16or did she get her Food Hell - pan-fried calves' liver
0:54:16 > 0:54:18with mashed potato, cavolo nero,
0:54:18 > 0:54:20wild garlic and a Madeira reduction?
0:54:20 > 0:54:23You can find out at the end of the show.
0:54:23 > 0:54:27Now, a recipe for those busy parents who want some tea-time inspiration.
0:54:27 > 0:54:29This next dish is simple, tasty and
0:54:29 > 0:54:32a sure-fire winner for all the family.
0:54:32 > 0:54:35To show us how it's done, is the wonderful Tana Ramsay.
0:54:37 > 0:54:39- Welcome back, Tana. - I bet you're demanding as well.
0:54:39 > 0:54:41I'm not very demanding, give me
0:54:41 > 0:54:42a bowl of profiteroles, and I'm a happy man.
0:54:42 > 0:54:44- That'll do for me. - I know, I love them.
0:54:44 > 0:54:45But what are we cooking, then?
0:54:45 > 0:54:48We're going to do a very simple recipe.
0:54:48 > 0:54:51It's making home-made lamb sausages with lamb mince,
0:54:51 > 0:54:55putting in there some ground cumin, ground coriander, chilli,
0:54:55 > 0:54:58some breadcrumbs, an egg, half a red onion,
0:54:58 > 0:55:01mix all of that together in a bowl.
0:55:01 > 0:55:04Then roll them into sausage shapes and wrap them in some prosciutto.
0:55:04 > 0:55:06We've got a nice little salad, so we're going to get the fire on
0:55:06 > 0:55:09first of all, because you want to get these on and in the oven.
0:55:09 > 0:55:12- Yes, absolutely.- You want me to chop some onion and some chilli.
0:55:12 > 0:55:14There's quite a lot of chopping to do, if you wouldn't mind,
0:55:14 > 0:55:17- so half a red onion and the chilli. - OK, nice and finely chopped.
0:55:17 > 0:55:20I'm going to chop some parsley to put in there as well.
0:55:22 > 0:55:24So the idea behind this, is what?
0:55:24 > 0:55:26Well, you've got a new book out,
0:55:26 > 0:55:29is this something for the kids and stuff like that?
0:55:29 > 0:55:32Absolutely, my recipes are all almost like
0:55:32 > 0:55:34a diary of what I cook at home for the kids.
0:55:34 > 0:55:38Four kids, every night, it's quite demanding and like all kids,
0:55:38 > 0:55:40or like all mothers, I suppose,
0:55:40 > 0:55:44I get stuck in a rut of doing the same things over and over again,
0:55:44 > 0:55:48so most of my recipes actually come up with things I need to use up
0:55:48 > 0:55:49that are left over in the fridge
0:55:49 > 0:55:52and it's just creating different ideas and sharing them, really.
0:55:52 > 0:55:55I've never been trained as a chef, as you can probably see
0:55:55 > 0:55:57by my chopping, so thank God I've got you there doing your bit.
0:55:57 > 0:56:00You've got somebody else at home than can do all that, haven't you?
0:56:00 > 0:56:01Oh, he's so messy.
0:56:03 > 0:56:05That's what they say to me as well,
0:56:05 > 0:56:07I'm always messy when I cook at home. No, I'm not!
0:56:07 > 0:56:09And the grease that goes everywhere.
0:56:09 > 0:56:12Everything is cooked over such a high heat
0:56:12 > 0:56:14- and you just get this whole splatter of...- We are chefs.
0:56:14 > 0:56:17- Right, moving on.- Sorry, sorry.
0:56:17 > 0:56:20Right, minced lamb, that's what you're using.
0:56:20 > 0:56:23Minced lamb and I've got that with the half a red onion,
0:56:23 > 0:56:26I've got the parsley, the chilli... Thank you.
0:56:26 > 0:56:28This is probably a bit of shoulder, I would have thought.
0:56:28 > 0:56:30Bit of shoulder of lamb, something like that.
0:56:30 > 0:56:33In with the ground cumin, ground coriander and again,
0:56:33 > 0:56:35- a lot of this is... Thank you.- Breadcrumbs.
0:56:35 > 0:56:38You know, I cook a lot from the store cupboard as well.
0:56:38 > 0:56:40- Having a good, stocked store cupboard as well...- Yeah.
0:56:40 > 0:56:44..just things you can drag out at the last minute when you've maybe
0:56:44 > 0:56:47only got, say, the mince - one nice, fresh ingredient, because it's...
0:56:47 > 0:56:50I don't spend all day worrying about what I'm going to do for the kids'
0:56:50 > 0:56:53- tea.- Right.- And I think there's a lot of mothers in that position
0:56:53 > 0:56:55as well, where they're working, busy,
0:56:55 > 0:56:57you just want to put something together
0:56:57 > 0:56:59really quick and simply and this is also something you could
0:56:59 > 0:57:01maybe do the night before for the next day.
0:57:01 > 0:57:04Now, talking of kids and something that can be better prepared
0:57:04 > 0:57:06the night before, but the kids are watching at home,
0:57:06 > 0:57:07they're probably thinking,
0:57:07 > 0:57:10"Thank goodness it's the last time we're going to get to eat this."
0:57:10 > 0:57:13- Is that right?- You had to put that in, didn't you?- You've been practising!
0:57:13 > 0:57:16I've done this every night this week cos I knew you'd be chatting
0:57:16 > 0:57:19and when I chat, I stop and get into the conversation and forget what
0:57:19 > 0:57:22I'm doing, so it has to be something you can just sort of do.
0:57:22 > 0:57:25I'm doing it again, aren't I? Can you stop talking?
0:57:25 > 0:57:28Yes, I'll be quiet, then. So you've been practising this on the kids?
0:57:28 > 0:57:34- Yes, I have.- Yeah.- For seven nights. - For seven nights.- In a row.
0:57:35 > 0:57:38But, I mean, you've been extremely busy lately,
0:57:38 > 0:57:41cos you then went into this... What made you do this ice thing?
0:57:41 > 0:57:44- This Dancing On Ice?- Shall we get this out of the way straightaway?
0:57:44 > 0:57:47- Yeah.- You did quite well and I went out quite early, so I knew you were
0:57:47 > 0:57:50going to bring that up because you were quite good on the dance floor.
0:57:50 > 0:57:52The reason I did it on ice...
0:57:52 > 0:57:55Put skates on me, I'm not very good at all, to be honest.
0:57:55 > 0:57:57Well, there was a bit of a reason for that,
0:57:57 > 0:58:00because I figured that if I did it on ice, because you're on ice,
0:58:00 > 0:58:03I had the excuse of being not very good at dancing and that could
0:58:03 > 0:58:07kind of be hidden, but it all came out, according to a certain judge.
0:58:07 > 0:58:11But never mind, I had such a great time. I loved it.
0:58:11 > 0:58:13What amazes me about that is the fitness that you get to,
0:58:13 > 0:58:16it's just unbelievable, isn't it? The amount they train...
0:58:16 > 0:58:21- Are you still dancing?- No, can't you tell?- Yes, yes.
0:58:21 > 0:58:25- Don't worry, you'll get your turn in a minute.- That's right.
0:58:25 > 0:58:29- The nougat man over there.- You have to be very dedicated, don't you?
0:58:29 > 0:58:32- Oh, Mami!- Right, over to you.
0:58:32 > 0:58:35So, I've got everything mixed up in here -
0:58:35 > 0:58:37the breadcrumbs, the egg, the parsley, the onion,
0:58:37 > 0:58:40the chilli, cumin, coriander, a bit of seasoning,
0:58:40 > 0:58:44- just making them into little balls and then into a sausage shape.- Yeah.
0:58:44 > 0:58:46- I'm steaming the beans and the peas.- Oh, thank you.
0:58:46 > 0:58:48And you want me to cut the bacon into nice little lardons.
0:58:48 > 0:58:50- Yes, please. - OK, but this is something
0:58:50 > 0:58:52you can prepare nicely in advance, isn't it, really?
0:58:52 > 0:58:55It is, yes, and you just have to make sure that when you roll it up
0:58:55 > 0:58:57in the prosciutto, you do it quite tightly,
0:58:57 > 0:58:59but what's so nice about this as well is quite often
0:58:59 > 0:59:01when you do meatballs or burgers,
0:59:01 > 0:59:04they tend to sort of, when you've got bits of onion, they tend
0:59:04 > 0:59:08to fall apart a little bit, but this just keeps it all nicely together.
0:59:08 > 0:59:10When you make burgers with onion in,
0:59:10 > 0:59:12do you have to cook the onion before you put it in the burger?
0:59:12 > 0:59:16- I don't.- ..because sometimes you get raw onion in the middle.
0:59:16 > 0:59:21- Well, you just have to make sure you cut it or chop it quite finely.- OK.
0:59:21 > 0:59:23Or get somebody else to do it, Sophie.
0:59:23 > 0:59:27Get James to come over, OK, and do all the prep for you.
0:59:27 > 0:59:30- It's quite handy. Thank you. - Got a bit of bacon in there,
0:59:30 > 0:59:32the peas and the beans are steaming away nicely.
0:59:32 > 0:59:34I think that's important, if you're doing burgers on the barbecue
0:59:34 > 0:59:36and stuff when you want to serve...
0:59:36 > 0:59:38When you've got really good quality meat and you want to serve it pink
0:59:38 > 0:59:40in the middle and not thoroughly cooked,
0:59:40 > 0:59:43- then I would definitely cook it beforehand.- Yeah, OK.
0:59:43 > 0:59:44I love the way you use the prosciutto,
0:59:44 > 0:59:48Gives that extra flavour and also that crispiness, as well.
0:59:48 > 0:59:52Yeah. And it shrinks around the sausages as well.
0:59:52 > 0:59:55So in the oven, how long does that go in there for, then?
0:59:55 > 0:59:59- They go in at 180 for 20-25 minutes.- Right.
0:59:59 > 1:00:02- We've got the peas on there. - The peas and beans are on.
1:00:02 > 1:00:05- Thank you.- The lardons are on.
1:00:05 > 1:00:07We're going to do two kinds of dressings for this,
1:00:07 > 1:00:10one with the salad and one like a little tzatziki, is that right?
1:00:10 > 1:00:13- That's right, yes.- The cucumber is over here.
1:00:13 > 1:00:17So, with the cucumber, I'm just peeling it and then finely dicing it
1:00:17 > 1:00:20and then putting it along with mint into the yoghurt.
1:00:20 > 1:00:21So that's that one.
1:00:24 > 1:00:26There you go. So what leaves have you got in there, then?
1:00:26 > 1:00:28So, I've got spinach and I've got rocket in here,
1:00:28 > 1:00:30- so really nice and spicy.- Yeah.
1:00:30 > 1:00:33Especially with the yoghurt dip and with the dressing,
1:00:33 > 1:00:35it just keeps it nice and vibrant.
1:00:35 > 1:00:38So I'll just do the dressing in here.
1:00:38 > 1:00:40The dressing is?
1:00:40 > 1:00:43The dressing is oil, white wine vinegar, grain mustard,
1:00:43 > 1:00:47and we've got some creme fraiche going in there as well.
1:00:47 > 1:00:48RAPID CHOPPING
1:00:52 > 1:00:55- There you go. - See? Listen to that.
1:00:55 > 1:00:58It's very satisfying hearing that next you.
1:00:58 > 1:01:00- I call him a show-off.- Yeah.
1:01:00 > 1:01:03Now, has all this food rubbed onto the kids at home?
1:01:03 > 1:01:06- Are they going to end up being chefs, or...- Well, do you know what?
1:01:06 > 1:01:09They are... It's very hard, because it's that awful thing,
1:01:09 > 1:01:11and it sounds really bad,
1:01:11 > 1:01:13but when they say, "Can I help you do this and that?" -
1:01:13 > 1:01:15sometimes you just want to say, "No, don't worry,"
1:01:15 > 1:01:17cos you just want to get it done and you just...
1:01:17 > 1:01:20- Which is really bad, because you should be encouraging them.- Yeah.
1:01:20 > 1:01:21But Megan, now,
1:01:21 > 1:01:24she's the breakfast chef, so she does a really mean scrambled eggs.
1:01:24 > 1:01:26How old are your kids?
1:01:26 > 1:01:29Matilda is eight, Jack and Holly,
1:01:29 > 1:01:34- the twins, are 10 and Megan's 12 next week.- Lovely.- 12 next week.
1:01:34 > 1:01:36- Twins, I've got twins.- Have you?
1:01:36 > 1:01:39- Of course, you've got girl twins, haven't you?- Bless you.
1:01:39 > 1:01:41- Daddy's girls.- They're lovely.
1:01:42 > 1:01:47- He was going to say something. - I wasn't going to say anything.
1:01:47 > 1:01:50You certainly had a bit of a giggle there, though, didn't you?
1:01:50 > 1:01:52Yes, and I was just chuckling to myself.
1:01:52 > 1:01:54I wasn't going to say anything.
1:01:54 > 1:01:57- I'm going to bide my time. - Too many years I know you.
1:01:57 > 1:01:58Put those onto here,
1:01:58 > 1:02:00just to blot them for a minute.
1:02:00 > 1:02:04Bit of bacon. The beans and peas, we're steaming those, yeah?
1:02:04 > 1:02:07- Yes, please.- There you go.
1:02:07 > 1:02:11And then just a little bit of tzatziki, you've got mint,
1:02:11 > 1:02:17a little bit of cucumber, some yoghurt, bit of salt,
1:02:17 > 1:02:21mix all that lot together and that's your simple little dressing for one.
1:02:23 > 1:02:26- Are you draining off the beans and the peas?- Yes.- There we go.
1:02:26 > 1:02:30They're going to go straight into the cold water.
1:02:32 > 1:02:34That one.
1:02:35 > 1:02:38OK, I'll lift those out for you and then you can dress the rest of it.
1:02:38 > 1:02:40- So, this is just to stop the cooking, then...- Absolutely.
1:02:40 > 1:02:42..and I suppose give it a nice colour, as well.
1:02:42 > 1:02:44- Well, it just sets the colour as well.- Yes.
1:02:44 > 1:02:47So it's a very simple salad and I think when you're serving
1:02:47 > 1:02:49alongside the sausages, you know,
1:02:49 > 1:02:52it's really nice to have something fresh and just something nice...
1:02:52 > 1:02:57With the rocket with a bit of spice, so just dress the salad here.
1:02:57 > 1:02:58Bring this across.
1:02:58 > 1:03:02And the creamy dressing just really coats the leaves nicely, as well.
1:03:02 > 1:03:04And then we've got some that are...
1:03:04 > 1:03:06Where's the ones that are done?
1:03:06 > 1:03:07- Are they in here?- Yes.
1:03:09 > 1:03:10So these have had how long?
1:03:10 > 1:03:14They have had 20 to 25 minutes and as you see,
1:03:14 > 1:03:17they're just a really nice golden colour on the outside
1:03:17 > 1:03:19and the prosciutto just shrinks around all the lamb.
1:03:19 > 1:03:22They smell great. I'll just pop those on... Excuse fingers.
1:03:22 > 1:03:27- Ha!- You're supposed to be a chef. Chefs don't get hurt.
1:03:27 > 1:03:32- Chefs don't feel pain. - You will, in 20 minutes!
1:03:33 > 1:03:37Why do I get the feeling I'm in the middle of a fight with you two?!
1:03:37 > 1:03:39- No, don't worry, we're all friends. - Perfect.
1:03:39 > 1:03:43And there we have home-made lamb sausages with salad and yoghurt dip.
1:03:43 > 1:03:44- Brilliant.- Thank you.
1:03:50 > 1:03:52There you go. It looks delicious.
1:03:52 > 1:03:54There you go. Right, come on over here.
1:03:54 > 1:03:57Dive into this. You're all ready, look at that.
1:03:57 > 1:03:59For breakfast. Have you eaten already, or not?
1:03:59 > 1:04:01No, I've eaten already, but I can eat again.
1:04:01 > 1:04:04- Lamb sausages for breakfast. - Yeah, why not?
1:04:04 > 1:04:07I suppose you could do that with beef, it would be really good.
1:04:07 > 1:04:10- You could, you know, anything.- The thing about that mince, though,
1:04:10 > 1:04:12is not to make it, or not to get it, that's too fatty,
1:04:12 > 1:04:14I think that's the key to it.
1:04:14 > 1:04:17Nice lean sort of mince as well. Tell us what you think.
1:04:17 > 1:04:18I will, sorry.
1:04:18 > 1:04:23In your own time. We've got all day, don't worry.
1:04:23 > 1:04:26- Did you have breakfast this morning before you came in?- Yeah.
1:04:26 > 1:04:27You have to.
1:04:27 > 1:04:29- Happy with that?- It's delicious.
1:04:33 > 1:04:36You've got to love the idea of Gordon getting shooed out
1:04:36 > 1:04:40of his kitchen at home because he makes too much mess, it's brilliant.
1:04:40 > 1:04:42Now, we're taking a trip down memory lane
1:04:42 > 1:04:44to my first-ever omelette challenge.
1:04:44 > 1:04:47I was up against Oliver Rowe. To be honest,
1:04:47 > 1:04:49I'm not sure if I covered myself in glory,
1:04:49 > 1:04:53I blame James Martin for distracting me. Pink shirt.
1:04:53 > 1:04:57Forget your Michelin stars and rosettes, it's THIS that matters.
1:04:57 > 1:05:00You've got to be right here at the top of the Saturday Kitchen
1:05:00 > 1:05:02omelette challenge leaderboard that counts.
1:05:02 > 1:05:05Right, all the chefs who come onto the show have to create
1:05:05 > 1:05:07a simple, three-egg omelette.
1:05:07 > 1:05:09That's all it takes, that's all I ask them to do,
1:05:09 > 1:05:11in the fastest amount of time possible.
1:05:11 > 1:05:12Rankin did 57 seconds.
1:05:12 > 1:05:16- Yes.- That is show-off.- The record is 40, they reckon.
1:05:16 > 1:05:18- That's rubbish.- I think he's been practising, hasn't he?
1:05:18 > 1:05:21- Yeah, I think so.- Carluccio, I think, was making a frittata,
1:05:21 > 1:05:23- but anyway, we'll, you know... - A minute and 29?- Yeah.
1:05:23 > 1:05:25I reckon I can do it in six minutes.
1:05:25 > 1:05:27- Yeah.- You'd better not, John! You'd better not.
1:05:27 > 1:05:30- We can do it in 12 consecutively. - All right there, guys.
1:05:30 > 1:05:32You've got your eggs in front of you. Now, the secret is you use...
1:05:32 > 1:05:34You've got your pans, nice and hot.
1:05:34 > 1:05:36Now, you can use butter, you can use a little bit of cream,
1:05:36 > 1:05:37you've got some milk here.
1:05:37 > 1:05:40All identical ingredients, I promise you, not bigger eggs.
1:05:40 > 1:05:42- And the time stops when it hits the plate. All right?- Yeah.
1:05:42 > 1:05:45- Are you ready for this?- Yeah.- I knew this competition would fire you up.
1:05:45 > 1:05:47- Are you ready?- We're there. - Three, two, one, go!
1:05:51 > 1:05:55- SINGS:- La-da-dee, la-da-dum la-da-dee, la-da-dum...
1:05:55 > 1:06:00- And I don't want shells in it, please.- It's only fibre, son.
1:06:00 > 1:06:03Don't even start on me. It's OK, here we go.
1:06:03 > 1:06:05La-da-dee, la-da-dum, La-da-dee, da-da-da-dum...
1:06:05 > 1:06:07I don't really want shells in it.
1:06:07 > 1:06:10- Go on, chuck it in.- Look, who's cooking this, me or you?- Hurry up.
1:06:10 > 1:06:13- Well, I've got to eat it. - Yeah, yeah, whatever.
1:06:13 > 1:06:15- Oliver's ahead of the game here. - Yeah, yeah, yeah.
1:06:15 > 1:06:18He's got burnt butter. Ha-ha-ha-ha!
1:06:18 > 1:06:20- Caramelised, caramelised. - Oh, yeah, yeah.
1:06:20 > 1:06:22- But you have put cream in yours. - Baveuse.
1:06:22 > 1:06:25- I think yours might cook quicker, you see.- Baveuse.- I don't know.
1:06:25 > 1:06:27It's got to be baveuse. That's the deal, isn't it?
1:06:27 > 1:06:29Nice and soft in the centre and gooey.
1:06:29 > 1:06:31Now, eggs. Source them locally around London?
1:06:31 > 1:06:33Yeah, just north of London. Epping.
1:06:34 > 1:06:36Right, I don't mean to worry you, boys,
1:06:36 > 1:06:38but you've gone about 10 seconds over the record.
1:06:38 > 1:06:40So, you're slowing down a bit.
1:06:40 > 1:06:42I get my eggs from chickens.
1:06:43 > 1:06:46- I don't get them from Epping. - Look at that.- Epping Forest.
1:06:46 > 1:06:48Right, there you go. La-da-da!
1:06:48 > 1:06:51He's beaten you today. Time stops there.
1:06:51 > 1:06:54Come on, Oliver. That's nicely coloured though, you see.
1:06:54 > 1:06:57No, it shouldn't be coloured. It's an omelette.
1:06:57 > 1:06:59- Perfect. That's the way I like it. - Clock stops.- Lovely.
1:06:59 > 1:07:02- Come on, calm down.- Always frightens me when there's a Yorkshireman
1:07:02 > 1:07:03behind me with a pink shirt on.
1:07:03 > 1:07:06- Oh, go from the middle, at least. - Go for the middle?- Yeah.
1:07:06 > 1:07:07All right.
1:07:07 > 1:07:10Yeah, it's a little bit overcooked, but it'll be all right.
1:07:10 > 1:07:12Oh, you're so rude to him!
1:07:12 > 1:07:14A bit too much salt, but that's all right.
1:07:14 > 1:07:15He's not very nice, is he?
1:07:15 > 1:07:18And this one, this is an Aussie omelette. Look at this.
1:07:19 > 1:07:22It's upside down.
1:07:22 > 1:07:23Mm.
1:07:23 > 1:07:25It's upside down, like he said. Yeah.
1:07:25 > 1:07:28- You're running away because you know I'm going to come after you.- Times.
1:07:28 > 1:07:30Right, Oliver first.
1:07:30 > 1:07:32- Terrible.- You did it in...
1:07:32 > 1:07:34How do you think you've done?
1:07:34 > 1:07:37- Think you've beaten him?- No!- No.
1:07:37 > 1:07:42- 1:13?- One minute and eight seconds...
1:07:42 > 1:07:431:08? Ah.
1:07:43 > 1:07:45..you've done it in. There you go.
1:07:45 > 1:07:48- So, you go, currently, second. Right, now...- Whoa-ho!- Well done.
1:07:48 > 1:07:50Now, John, look at this photo.
1:07:50 > 1:07:53It looks like your passport photograph or something off
1:07:53 > 1:07:56- Crimewatch.- Or Baywatch, actually, I think.- Baywatch?
1:07:56 > 1:07:59- That's a man to be scared of.- Right.
1:07:59 > 1:08:01So, you did it pretty quick. How do you think you've done?
1:08:01 > 1:08:03- Do you think you've beaten Paul? - Nah. No.
1:08:03 > 1:08:0659 seconds.
1:08:06 > 1:08:08You did it...
1:08:08 > 1:08:10in exactly one minute.
1:08:10 > 1:08:15- Ooh!- You see? Not quite quick enough.
1:08:16 > 1:08:17Oh, that's not fair.
1:08:17 > 1:08:19- I want to have a life. - Do you know what, though?
1:08:19 > 1:08:22That's not quite as much fun as driving an everyday car
1:08:22 > 1:08:24round a track for a...
1:08:24 > 1:08:27Yeah, but we don't have a track. You've got an omelette and a pan, deal with it.
1:08:27 > 1:08:30- I want to go on Top Gear and drive the car.- Just deal with it!
1:08:30 > 1:08:33- Tell you what, it didn't get my blood racing.- No.- Didn't it?- No.
1:08:33 > 1:08:35We'll have to get you back on again.
1:08:35 > 1:08:37You next to me in that pink shirt, that got my blood racing.
1:08:37 > 1:08:40- Don't pretend I haven't noticed. - He's started already.- No, we have...
1:08:40 > 1:08:41Shut up, you lot!
1:08:45 > 1:08:48Well, I should tell you that I'm no longer a one-minute wonder.
1:08:48 > 1:08:52My current time on the board is 25.76 seconds.
1:08:52 > 1:08:54Not that I mean to boast, or anything.
1:08:54 > 1:08:57But now, it's time for a luscious lunchtime salad with Mark Hix,
1:08:57 > 1:09:00who prides himself on using great, seasonal, British produce,
1:09:00 > 1:09:02even down to the mustard.
1:09:02 > 1:09:05But what score will Strictly's Mr Nasty give him?
1:09:05 > 1:09:09No need to be nervous, Mark. Craig's really a pussycat.
1:09:09 > 1:09:13- Making his welcome return to Saturday Kitchen, of course, it's Mark Hix.- How are you doing?
1:09:13 > 1:09:17- Great to have you on the show, and congratulations on your new restaurants.- Thank you.- Going well.
1:09:17 > 1:09:18One in London and one in Devon, right?
1:09:18 > 1:09:20Yeah, just on the Devon and Dorset borders.
1:09:20 > 1:09:22OK, we'll talk about that in a minute because I know the
1:09:22 > 1:09:24first thing you want to do is get this piece of beef on.
1:09:24 > 1:09:26Yeah, I've got this hanger steak.
1:09:26 > 1:09:29I mean, the old English butchers would know it as butcher's steak,
1:09:29 > 1:09:32because it's the piece of meat that they used to keep for themselves,
1:09:32 > 1:09:35- cos it had the most flavour.- Now, this is for a beef salad, isn't it?
1:09:35 > 1:09:37- Yeah.- OK.
1:09:37 > 1:09:39So, great flavour. You can bash it out a little bit.
1:09:39 > 1:09:42If you can't get this, you could use a bit of flank.
1:09:42 > 1:09:44- So, going to put that straight on. - Straight on the...
1:09:44 > 1:09:47We got a sink in the back there, if you want to wash your hands.
1:09:47 > 1:09:49The hanger steak, in particular, where is it?
1:09:49 > 1:09:53OK, on the carcass, you've got the flank and just under the kidneys,
1:09:53 > 1:09:54you've got the hanger.
1:09:54 > 1:09:56So, it takes on a bit of that flavour from the kidneys.
1:09:56 > 1:09:57It's almost got an offal-y...
1:09:57 > 1:09:59Now, the French use this quite a lot, don't they?
1:09:59 > 1:10:02Yeah, quite often when you get a steak frites in France,
1:10:02 > 1:10:04- you'll get the "onglet", as they call it.- The onglet. All right.
1:10:04 > 1:10:06It's a very special bit of meat.
1:10:06 > 1:10:08What else have we got going on in our salad?
1:10:08 > 1:10:10OK, so we've got some shallots, which you're going to do for me.
1:10:10 > 1:10:12Nice and crispy. I like to delegate.
1:10:12 > 1:10:14I've heard you like to delegate, yeah.
1:10:14 > 1:10:16So, you want a bit of seasoning in here?
1:10:16 > 1:10:19Yeah, flour - milk and then flour. Yeah?
1:10:19 > 1:10:21- So, do the flour twice, just give them a nice, crispy...- Yeah.
1:10:21 > 1:10:25- Flour, milk, then back in the flour. - Yeah.- OK, no problem.
1:10:25 > 1:10:27Now, tell us about your new restaurant. Cos, I mean, literally,
1:10:27 > 1:10:30people have heard about The Ivy, Caprice and stuff like that.
1:10:30 > 1:10:32It must've been a huge change for you, I suppose.
1:10:32 > 1:10:35- Yeah, I mean, it's...- You've been there 17 years?- Yeah, 17...
1:10:35 > 1:10:37Well, 18, actually.
1:10:37 > 1:10:39So, it's quite interesting.
1:10:39 > 1:10:43I've seen all of the restaurants opening and I just thought,
1:10:43 > 1:10:46- you know, it's time for me to do it myself, really.- Yeah.
1:10:46 > 1:10:49And this site came up in Smithfield and I kind of had this idea
1:10:49 > 1:10:52to do a chop house, like an old-fashioned chop house,
1:10:52 > 1:10:55- where all the meat is served on the bone.- Yeah.
1:10:55 > 1:10:58This was the old Rudland & Stubbs site, which had that sort of
1:10:58 > 1:11:01look about it - wooden floorboards, tiles on the walls.
1:11:01 > 1:11:05So, I kind of stuck my neck out and did a menu with, you know,
1:11:05 > 1:11:06all the meat totally on the bone.
1:11:06 > 1:11:08Whereas, a few years ago, you know,
1:11:08 > 1:11:12it would have been a bit tricky doing an all-meaty menu.
1:11:12 > 1:11:13And, of course, oysters as well.
1:11:13 > 1:11:15You know, oysters are an old-fashioned London thing.
1:11:15 > 1:11:19My friend over there, Mr Corrigan, has also got an oyster bar.
1:11:19 > 1:11:20Exactly, in Bentley's.
1:11:20 > 1:11:24- And you're on a mission to try and bring back oysters.- Yeah.
1:11:24 > 1:11:26Particularly London, cos we used to eat loads of them, didn't we?
1:11:26 > 1:11:31Yeah, you know, London was the sort of capital of oyster-eating.
1:11:31 > 1:11:34Then it dropped off quite a bit, but I think the likes of Corrigan
1:11:34 > 1:11:38and myself, we can revive oyster eating in London.
1:11:38 > 1:11:42But, is that right, he's into French ones and you're into English ones?
1:11:42 > 1:11:46Mark has seemingly changed his mind on this since the last time we talked, yeah.
1:11:46 > 1:11:49- Mr Corrigan... - Yes?- Mine are strictly British.
1:11:50 > 1:11:51Mine are strictly British.
1:11:51 > 1:11:54Is that because you started publishing the Great British Cookbook series, is it?
1:11:54 > 1:11:56Yep, you got it.
1:11:56 > 1:11:58You're going to get this endlessly throughout the show,
1:11:58 > 1:12:00I can just see it happening.
1:12:00 > 1:12:01OK, right. What are we cooking here, then?
1:12:01 > 1:12:04Also, if you notice, all my ingredients are British.
1:12:04 > 1:12:05- Exactly.- Including the oil.
1:12:05 > 1:12:07Including the oil. Now, tell us about the dressing.
1:12:11 > 1:12:14- So, I've got a little bit of Suffolk mustard.- Yeah, Suffolk mustard.
1:12:14 > 1:12:16Erm, cider vinegar.
1:12:17 > 1:12:19And extra virgin rapeseed oil.
1:12:19 > 1:12:22Really popular now, rapeseed oil.
1:12:22 > 1:12:24I found a rapeseed oil in Suffolk when I did
1:12:24 > 1:12:26the British regional book.
1:12:26 > 1:12:28- Cos rapeseed oil's become sort of trendy right now, right?- Yeah.
1:12:28 > 1:12:30Bit difficult to find five years ago,
1:12:30 > 1:12:31but now it's all over the place.
1:12:31 > 1:12:34Yeah, it's a good alternative to olive oil, really.
1:12:34 > 1:12:37It's got that quite unique flavour and a really great colour.
1:12:37 > 1:12:39I mean, look at that really vibrant, yellow colour,
1:12:39 > 1:12:40like the rapeseed flowers.
1:12:40 > 1:12:42And it's cold-pressed and I think it's
1:12:42 > 1:12:45- a good alternative to virgin olive oil. I mean, really.- It is.
1:12:45 > 1:12:47Yeah, very good. And it's rich in omega-3, as well.
1:12:49 > 1:12:51Going to use some chanterelles,
1:12:51 > 1:12:53- which are bang in season at the moment...- Yeah.
1:12:53 > 1:12:54..if you're a keen forager.
1:12:54 > 1:12:57Just going to whip the bottom bits off there.
1:12:59 > 1:13:00So, these just want flour...
1:13:00 > 1:13:02Yeah, flour, milk and then back through the flour.
1:13:02 > 1:13:04Flour, milk and back through the flour, there you go.
1:13:04 > 1:13:06Just give them a nice, crisp...
1:13:06 > 1:13:08So, this is kind of a, you know,...
1:13:08 > 1:13:11- The only thing that's missing here is the chips really, isn't it?- Yeah.
1:13:11 > 1:13:13You've got your steak, got your salad, got your mushrooms.
1:13:13 > 1:13:15So, the menu itself, when you were... I mean,
1:13:15 > 1:13:18have you kept the same sort of ethos with the menu?
1:13:18 > 1:13:21Well I've kind of purposely gone a bit the other way, to be honest.
1:13:21 > 1:13:24When I first opened, I think people expected
1:13:24 > 1:13:27me to do the best of Caprice, Ivy,
1:13:27 > 1:13:29- Sheekey's, Scott's.- Yeah.
1:13:29 > 1:13:31And what I've done is kind of...
1:13:31 > 1:13:35I suppose my restaurant verges on being a steakhouse, really.
1:13:35 > 1:13:39- There's about five or six different steaks on the menu.- Yeah.
1:13:39 > 1:13:43Erm, mutton. Er, lots of different chops, including English veal, etc.
1:13:43 > 1:13:44Yeah.
1:13:44 > 1:13:48So, yeah, it's a very different menu than what we're used to doing.
1:13:48 > 1:13:52Seasonal? Cos in the UK, the seasons change so quick...
1:13:52 > 1:13:56Yeah, as you know, I tend to keep to the seasons.
1:13:57 > 1:14:01- And, the menu, we change twice a day.- Yeah.
1:14:01 > 1:14:03So, I'm always madly on my Blackberry,
1:14:03 > 1:14:04changing the menu, amending it.
1:14:04 > 1:14:07Obviously, this is the one in London,
1:14:07 > 1:14:09but the one in Devon's slightly different, isn't it?
1:14:09 > 1:14:10Yeah, it's a fish restaurant.
1:14:10 > 1:14:13So I called that one Hix Oyster And Fish House,
1:14:13 > 1:14:16cos we're overlooking the harbour and all you can see is the sea.
1:14:16 > 1:14:20So, it kind of made sense to go back to my home town almost and...
1:14:20 > 1:14:22Cos you've always been a fan of British food,
1:14:22 > 1:14:24hence the - dare I say - the book.
1:14:24 > 1:14:25Go on, then.
1:14:25 > 1:14:26Go on, then!
1:14:26 > 1:14:28Where's it gone? Corrigan's using it over there.
1:14:28 > 1:14:30I'm going home with that. It's in my bag.
1:14:32 > 1:14:34Corrigan is going to eBay it later on this afternoon.
1:14:35 > 1:14:38You know, it's important to get our...
1:14:38 > 1:14:43housewives and cooks to cook British seasonal food,
1:14:43 > 1:14:45because we've been so used to, over the years, you know,
1:14:45 > 1:14:47relying on imported stuff that comes from,
1:14:47 > 1:14:49you know, Rungis Market, Holland.
1:14:49 > 1:14:53- But, we actually don't need it, because we've got great stuff on our doorsteps.- Exactly.
1:14:53 > 1:14:55Great stuff on the doorstep, bang in season as well.
1:14:55 > 1:14:57Mushrooms, what are you using here?
1:14:57 > 1:15:00So, chanterelles, which, anyone that's foraging,
1:15:00 > 1:15:04you can go into the woods, and if you find the right spot, you'll
1:15:04 > 1:15:06get carpets and carpets of these things.
1:15:06 > 1:15:07And, basically, you never wash these.
1:15:07 > 1:15:09Literally, just pick them.
1:15:09 > 1:15:11No, the minute you put these anywhere near water,
1:15:11 > 1:15:13they'll just go soggy and spoil.
1:15:13 > 1:15:16So, you just need to make sure that the bottom bit's cleaned off.
1:15:16 > 1:15:19- I'm just going to take this off now, give it a little rest.- Yeah.
1:15:19 > 1:15:22Now, you did mention the French use this quite a lot
1:15:22 > 1:15:25- for steak and chips.- Yeah. You know, it's just got that lovely flavour.
1:15:25 > 1:15:27I mean, it's not the most tender cut of meat.
1:15:27 > 1:15:29- You know, it's quite fibrous.- Yeah.
1:15:30 > 1:15:33But it's got, I think, these days, people don't mind
1:15:33 > 1:15:37so much chewing their meat a little bit, because it's got the flavour.
1:15:37 > 1:15:39Gone are the days of, you know,
1:15:39 > 1:15:41serving fillet and that sort of stuff. You know,
1:15:41 > 1:15:43this is great value and also it's just...
1:15:43 > 1:15:45Well, people are always looking for an alternative to try,
1:15:45 > 1:15:48- so this is a good one.- Mark, how much is a portion of that steak?
1:15:48 > 1:15:50Well, if you bought that in a butcher's shop,
1:15:50 > 1:15:52you'd pay about three or four quid, I'd imagine.
1:15:52 > 1:15:54- So, fantastic value again, ah?- Yeah.
1:15:54 > 1:15:56So, strain.
1:15:56 > 1:15:58So, mushrooms in. I'm just going to...
1:15:58 > 1:16:00These don't want...
1:16:00 > 1:16:01Season these up?
1:16:01 > 1:16:04Chanterelles cook really, really quickly,
1:16:04 > 1:16:07so literally sort of ten or 15 seconds in the pan.
1:16:07 > 1:16:09Just going to dress the watercress.
1:16:11 > 1:16:13Straight on there?
1:16:13 > 1:16:16And this is a sort of fun salad that you can have for lunch.
1:16:18 > 1:16:21- I'm just going to slice this really thinly.- Yeah.
1:16:23 > 1:16:24Have a little taste of that, James.
1:16:24 > 1:16:27I've got to taste it, cos it does, it tastes...
1:16:27 > 1:16:29You mentioned it's like, sort of, offal-y...
1:16:29 > 1:16:33- Yeah, sort of offal-y, gamey taste. - Really strong.- Yeah.
1:16:33 > 1:16:36Cut nice and thin, but you do need to chew it. But it's nice.
1:16:38 > 1:16:41It does remind you of those sort of French restaurants,
1:16:41 > 1:16:43steak bavette, that sort of stuff.
1:16:43 > 1:16:44Yeah, onglet, bavette.
1:16:45 > 1:16:47The beef goes on.
1:16:49 > 1:16:51Looking good. Do you want the onions over the top?
1:16:51 > 1:16:56Yep. Let me just scatter the onions and the chanterelles over.
1:16:56 > 1:16:57And that's it, really.
1:16:57 > 1:16:59Simple, tasty...
1:16:59 > 1:17:01So, remind us what lunch is again?
1:17:01 > 1:17:04So, we've got hanger steak and watercress salad with crispy
1:17:04 > 1:17:08- shallots and chanterelles.- And if you missed that, it's in his book.
1:17:08 > 1:17:09Exactly.
1:17:13 > 1:17:15Right, come and have a seat over here.
1:17:15 > 1:17:18This is where you get to dive into this, Craig.
1:17:18 > 1:17:22- Here you go, have a seat. Tell us what you think of that one.- OK.
1:17:22 > 1:17:26You've probably never had this onglet cut, but it is,
1:17:26 > 1:17:27the flavour is fantastic, isn't it?
1:17:29 > 1:17:31- Bit chewy.- A bit chewy?!
1:17:31 > 1:17:34- That's what it's supposed to be. - Bit fibrous!
1:17:36 > 1:17:39By the way, your jowls are supposed to work.
1:17:39 > 1:17:41Yeah, you're supposed to chew it.
1:17:41 > 1:17:43Cheap cuts of meat never work, darling.
1:17:46 > 1:17:48- He's obviously a fillet steak man. - No, it's tasty. It's tasty.
1:17:48 > 1:17:52- Tasty, but chewy.- It just requires a lot of energy to eat.
1:17:52 > 1:17:53- MICHELLE: - We'll get a small bit, then,
1:17:53 > 1:17:55so that we don't have to chew very much!
1:17:55 > 1:18:00- Score out of 10?- I would say that's probably about a six.- Oh, my God!
1:18:00 > 1:18:01That's not, that's not...
1:18:03 > 1:18:06It's more than he gave me in 14 weeks, so trust me.
1:18:06 > 1:18:09If I only had three quid, then that's what I'd do.
1:18:09 > 1:18:10I can't even cut it!
1:18:12 > 1:18:15- Well, you're supposed to eat it whole.- Oi, Craig.
1:18:15 > 1:18:18He's not dealing with Gary Rhodes now, tell him.
1:18:18 > 1:18:21We'll take you outside and we'll give you a good hiding, you know.
1:18:21 > 1:18:23- Corrigan, dive in. - Promises, promises.
1:18:24 > 1:18:27- OK.- Professional opinion.- First of all, I love Mark's style of food.
1:18:27 > 1:18:29Deconstructed, no ego.
1:18:32 > 1:18:34That's as good as you're going to eat.
1:18:38 > 1:18:42Well, I'm siding with Richard Corrigan over Mr Revel Horwood's one this time.
1:18:42 > 1:18:44Too lazy to chew? I don't know.
1:18:44 > 1:18:47Now, when EastEnder Kellie Bright came to the studio to face
1:18:47 > 1:18:49her Food Heaven or Food Hell,
1:18:49 > 1:18:51she was pining for pineapple.
1:18:51 > 1:18:53But, would liver be the dish delivered?
1:18:53 > 1:18:55Let's find out.
1:18:55 > 1:18:57Food Heaven would be these pineapples served with
1:18:57 > 1:19:00a lovely little tarte Tatin, cos I know you like cooked pineapple.
1:19:00 > 1:19:02You can actually do that on the barbecue,
1:19:02 > 1:19:03but a tarte Tatin is delicious.
1:19:03 > 1:19:06Spiced ice cream, we've got a mixture there.
1:19:06 > 1:19:08Home-made puff pastry.
1:19:08 > 1:19:10Alternatively, it could be your dreaded liver.
1:19:10 > 1:19:12We've got calves' liver for this one.
1:19:12 > 1:19:15Classic calves' liver, bacon, lovely Madeira sauce to go with it.
1:19:15 > 1:19:17Wild garlic, which is in season at the moment, cavolo nero,
1:19:17 > 1:19:20lovely with mashed potato. What do you think these guys decided?
1:19:20 > 1:19:22Cos your fate was in these guys' hands, really.
1:19:22 > 1:19:27- Cos it was three...- Well... I was very nice about their food.- Yeah.
1:19:27 > 1:19:29- That's all I'm saying. - We've already voted!
1:19:31 > 1:19:32- I don't know.- Well, it worked,
1:19:32 > 1:19:34- cos they chose pineapple. - Have they? Yay!
1:19:34 > 1:19:36We can lose this out of the way.
1:19:36 > 1:19:37Right, I'm going to get...
1:19:37 > 1:19:39Paul, if you can make me the pastry, please, first of all?
1:19:39 > 1:19:42- For our puff pastry.- My pleasure, James.- We're going to get that on.
1:19:42 > 1:19:45- Tom, if you can do me the ice cream. - Yeah, sure.
1:19:45 > 1:19:48We'll flavour our ice cream with a bit of cinnamon and some vanilla
1:19:48 > 1:19:49and some cloves in there as well.
1:19:49 > 1:19:53- OK.- So, we've got the cream there, we've got the egg yolks,
1:19:53 > 1:19:56we've got... Lose the liver, cos it might put her off, I think.
1:19:56 > 1:19:58- And the vanilla. - Oh, yes, let's lose the liver.
1:19:58 > 1:19:59Lose that liver out of the way.
1:19:59 > 1:20:02And then next up, Paul, if you can do me that pastry.
1:20:02 > 1:20:04So, to make rough-puff pastry...
1:20:04 > 1:20:07Now, the difference between rough-puff pastry and puff pastry
1:20:07 > 1:20:10the traditional way is the way you incorporate the butter.
1:20:10 > 1:20:14So, with normal puff pastry, you'd mix together the flour,
1:20:14 > 1:20:16salt, the water and make a dough first of all.
1:20:16 > 1:20:19Roll it out, flatten out the butter and then fold it over that way,
1:20:19 > 1:20:21cos it gets nice, even layers of butter.
1:20:21 > 1:20:23So you don't put the butter in at the beginning?
1:20:23 > 1:20:25No, you put it in while you're layering it up,
1:20:25 > 1:20:28because that way, when the pastry rises, it rises up evenly.
1:20:28 > 1:20:30That's the classic way of making puff pastry.
1:20:30 > 1:20:31This is rough-puff pastry,
1:20:31 > 1:20:33so it'll rise unevenly, but it doesn't matter,
1:20:33 > 1:20:36you get the same flavour - but you incorporate the butter like this.
1:20:36 > 1:20:39- Is it easier to make?- This is a lot easier.- OK.- So, diced butter.
1:20:39 > 1:20:41It's easier when you've got someone like Paul making it, as well.
1:20:41 > 1:20:43So, you just throw in the water
1:20:43 > 1:20:45and then mix this together with your hands.
1:20:45 > 1:20:48Don't sort of rub the butter together,
1:20:48 > 1:20:49just literally mix it all together.
1:20:49 > 1:20:51- You all right with that, pastry chef?- No problem.
1:20:51 > 1:20:53I make this most days(!)
1:20:55 > 1:20:57- Is that a lie?- Yeah, yeah.
1:20:57 > 1:20:59That is a massive lie.
1:20:59 > 1:21:03I don't think Paul knows where his pastry section is, do you, Paul?
1:21:03 > 1:21:07Right, we've got a pineapple here which we're going to peel.
1:21:07 > 1:21:10Then I'm basically going to do a nice chunk of this in
1:21:10 > 1:21:12our tarte Tatin.
1:21:12 > 1:21:15Tarte Tatin's traditionally done with apple.
1:21:15 > 1:21:19It was invented by the Tatin sisters over in France - and via a mistake.
1:21:19 > 1:21:22It's said that they dropped it on the floor,
1:21:22 > 1:21:23five-second rule, picked it up,
1:21:23 > 1:21:26flipped it upside down and that's where the tarte Tatin came from.
1:21:26 > 1:21:28- Oh, really?- Yes, it's the only tarte
1:21:28 > 1:21:31that's actually made with the pastry on top and then flipped over.
1:21:31 > 1:21:33- OK. Does that make it easier to make?- It is, actually,
1:21:33 > 1:21:36- pretty straightforward to make. - I'm into easy.
1:21:36 > 1:21:40Although Paul's making hard work of it, it is actually quite easy!
1:21:40 > 1:21:42- It's a lot better than rehearsal. - Yeah, exactly.
1:21:44 > 1:21:45That's it. No, he's doing all right.
1:21:45 > 1:21:48- That's it.- There we are. - That's it, bring it all together.
1:21:48 > 1:21:51So, the idea of this... May want a bit more water in it. Just a touch.
1:21:51 > 1:21:54So, you bring this pastry together as just one lump,
1:21:54 > 1:21:55like that.
1:21:55 > 1:21:58If you can prepare the pineapple for me, please, Paul.
1:21:58 > 1:22:01So, you've got this big lump of butter and everything
1:22:01 > 1:22:03all mixed in, and then what you do
1:22:03 > 1:22:04is you roll it out.
1:22:04 > 1:22:07Now, it's quite difficult to roll at first,
1:22:07 > 1:22:09but it gets easier the more folds you put in.
1:22:09 > 1:22:13But it's the layering that causes the pastry to rise, cos the
1:22:13 > 1:22:17butter, which is trapped in between the layers of pastry, melts,
1:22:17 > 1:22:19creates a steam and that causes
1:22:19 > 1:22:22the puff in the puff pastry.
1:22:22 > 1:22:26- Right.- So, as I say, it's quite difficult...
1:22:26 > 1:22:28It looks odd, this first bit,
1:22:28 > 1:22:29but as you start to...
1:22:29 > 1:22:32I'd love to give it a go, actually. I've never tried to make pastry.
1:22:32 > 1:22:36You're welcome here. You can do it live in front of millions.
1:22:36 > 1:22:37- Here you go!- Oh, no.
1:22:38 > 1:22:40That's not what I meant!
1:22:40 > 1:22:42Too late now, girl,
1:22:42 > 1:22:44too late now!
1:22:44 > 1:22:45The idea is...
1:22:46 > 1:22:49The temptation is to add too much flour,
1:22:49 > 1:22:53and then you toughen up the pastry, so, the less flour, the better.
1:22:53 > 1:22:54And, what you do,
1:22:54 > 1:22:56it looks really weird like this.
1:22:56 > 1:22:58But then, you fold it over again
1:22:58 > 1:23:00and again and fold it over again...
1:23:02 > 1:23:03..and then you keep going.
1:23:03 > 1:23:05And each time you do this...
1:23:05 > 1:23:07And then you roll it out again?
1:23:07 > 1:23:10- Do it again, yeah.- OK.- And each time you're creating these layers,
1:23:10 > 1:23:13it creates the layers of puff pastry.
1:23:13 > 1:23:15It's called a book turn, basically.
1:23:15 > 1:23:18You want it about the size of this chopping board,
1:23:18 > 1:23:22you roll it out, and then you fold it over like a book.
1:23:22 > 1:23:23And each time you do that,
1:23:23 > 1:23:25you're creating these layers inside
1:23:25 > 1:23:26so, I'll keep you doing that.
1:23:26 > 1:23:28- Oh, gosh.- Keep rolling that out.
1:23:28 > 1:23:30- So, I just roll it out, yeah? - Yeah, that's it.
1:23:30 > 1:23:32And we've got our sugar here for our tarte Tatin.
1:23:32 > 1:23:34In we go with the butter.
1:23:38 > 1:23:39That's it.
1:23:39 > 1:23:41It's quite difficult at first, cos the butter's cold,
1:23:41 > 1:23:43but it warms up as you go.
1:23:44 > 1:23:45So, that's the caramel in there.
1:23:45 > 1:23:48We've just got the butter in the caramel.
1:23:48 > 1:23:51Throw that in to the pan, like this.
1:23:51 > 1:23:54And then we're going to make a sauce out of this. Pineapple's gone in.
1:23:54 > 1:23:56- How're you getting on?- All right.
1:23:56 > 1:23:59- I'm just rolling at the moment! - Just keep rolling, that's it.
1:23:59 > 1:24:01Throw in the rum, this is our sauce.
1:24:01 > 1:24:04- Wow!- That's it. And then throw in the double cream.
1:24:04 > 1:24:07It's a good job I've got no hair.
1:24:08 > 1:24:09And if you can mix that together,
1:24:09 > 1:24:11that's our sauce to go with it.
1:24:11 > 1:24:13See, you're getting there.
1:24:13 > 1:24:15It becomes easier the more you do.
1:24:15 > 1:24:16You see, it starts to...
1:24:16 > 1:24:18- Yeah, I can see.- ..hold together.
1:24:18 > 1:24:21Right, and a book turn - you do this a little bit bigger, normally -
1:24:21 > 1:24:23is you fold that over, like that.
1:24:23 > 1:24:24Fold that over, like that.
1:24:24 > 1:24:27Brush off the excess flour, and fold that over, like that.
1:24:27 > 1:24:30And you can see it's actually starting to come into a pastry.
1:24:30 > 1:24:34- Yeah.- So, do that two more times and you end up with rough-puff pastry.
1:24:34 > 1:24:36Right, OK. So, how many times in total, four?
1:24:36 > 1:24:39About three to four, really, as you go up with layers.
1:24:39 > 1:24:42And then we've got one that's been cooled.
1:24:42 > 1:24:43How're we doing on the ice cream?
1:24:43 > 1:24:45You can explain, Tom, about the ice cream.
1:24:45 > 1:24:49OK, so, I've brought the cream with the vanilla...
1:24:49 > 1:24:50JAMES BANGS PASTRY LOUDLY
1:24:50 > 1:24:52..the cloves and the cinnamon up to the boil.
1:24:52 > 1:24:54I wasn't doing that on purpose!
1:24:54 > 1:24:56Yeah, yeah, yeah, yeah!
1:24:56 > 1:24:59And then... AND THEN!
1:24:59 > 1:25:03Then I've whisked up the sugar and the egg yolks and then I've
1:25:03 > 1:25:05poured them one onto the other
1:25:05 > 1:25:08and I'm cooking it out and you take it, if I was technical,
1:25:08 > 1:25:10to 82 degrees centigrade,
1:25:10 > 1:25:12or until it coats the back of a spoon,
1:25:12 > 1:25:14OR until pastry chef Paul tells me it's ready.
1:25:17 > 1:25:20- Or till it's thick. - Till it's thick, yeah, yeah, yeah.
1:25:20 > 1:25:23- So, this is going to be the ice cream?- Yeah.- OK.
1:25:23 > 1:25:24If you take it too far,
1:25:24 > 1:25:27you'll end up with what Tom's omelette looked like.
1:25:28 > 1:25:31Except it will taste a lot nicer!
1:25:32 > 1:25:36- Here's our puff pastry. - Yes, I'm watching.
1:25:36 > 1:25:38So, you've got your puff pastry. Now, this is your tarte Tatin.
1:25:38 > 1:25:41Great for dinner parties, these, cos you can prepare them in advance.
1:25:41 > 1:25:43If you've got a cutter, then great.
1:25:43 > 1:25:45If not, what you do is you just pop the pastry...
1:25:45 > 1:25:50I like to put it in between the pan and the - well,
1:25:50 > 1:25:52traditionally apples, of course -
1:25:52 > 1:25:54but in between the fruit and the pan.
1:25:54 > 1:25:56Just tuck it down there, so as it cooks,
1:25:56 > 1:25:58it creates a little crust around it.
1:25:58 > 1:26:01- So, you can imagine this the other way up.- Yeah.
1:26:01 > 1:26:02So, a bit of that.
1:26:02 > 1:26:06And this is great, you can pop this in the fridge and then cook these
1:26:06 > 1:26:08as and when you need them.
1:26:08 > 1:26:12So, from the fridge, this is about 400 degrees Fahrenheit,
1:26:12 > 1:26:13200 degrees centigrade.
1:26:13 > 1:26:16It wants to cook for a good sort of 12-15 minutes.
1:26:17 > 1:26:21And we've got one in here that's been cooking away nicely.
1:26:21 > 1:26:24I've just put this on a low, low heat in there.
1:26:24 > 1:26:25So, how are we doing with our sauce?
1:26:25 > 1:26:27- Yeah, sauce is ready.- Ice cream?
1:26:27 > 1:26:28You can see it start to get thick.
1:26:28 > 1:26:32The best test, really, of this, I find - after years of doing it - is,
1:26:32 > 1:26:36if you use a whisk, as the bubbles disappear, that's when it's ready.
1:26:36 > 1:26:40- Yeah.- Cos the actual mixture starts to thicken up.- Hold the bubbles.
1:26:40 > 1:26:44Hold the bubbles. That's the best way, or you can coat the back of a spoon. But pass it through a sieve.
1:26:44 > 1:26:46Going to pass it through a fine sieve,
1:26:46 > 1:26:48so it takes out the vanilla and the cinnamon.
1:26:48 > 1:26:51You can see it's quite rich and silky.
1:26:51 > 1:26:56- Then we're going to chuck it into an ice cream machine.- That's it.
1:26:56 > 1:27:00- Straight behind us. Ice cream machine in here.- It'll churn it.
1:27:00 > 1:27:03- Wow. Can I use that?- Yeah, of course you can.- That can go straight in.
1:27:04 > 1:27:07- Lid on. Done.- Job done.
1:27:07 > 1:27:10Literally, in about a good half an hour, you'll end up with
1:27:10 > 1:27:12a nice ice cream. So, we've got a lovely little tarte Tatin here.
1:27:12 > 1:27:15What if you haven't got an ice cream maker?
1:27:16 > 1:27:19Just go to the supermarket and buy your own ice cream!
1:27:19 > 1:27:20I'm just filling in time!
1:27:20 > 1:27:22LAUGHTER
1:27:25 > 1:27:27No, home-made ice cream is one of those things that's hit and
1:27:27 > 1:27:30miss, I find, if people are trying it for the first time.
1:27:30 > 1:27:33Some people overchurn it and it ends up being sort of grainy,
1:27:33 > 1:27:35but it's one of those things that, yeah...
1:27:35 > 1:27:37Trial and error. A bit like this(!)
1:27:37 > 1:27:39Yeah, good luck.
1:27:40 > 1:27:43- Phwoar!- And you've got a lovely little Tatin.
1:27:43 > 1:27:45Best way to do that really, a quick tip,
1:27:45 > 1:27:47if you put it on the stove, particularly if you're using
1:27:47 > 1:27:50a bigger one, it just loosens the caramel and it stops it sticking
1:27:50 > 1:27:52ever so slightly.
1:27:52 > 1:27:57So, we've got this lovely rum caramel sauce to go with it...
1:27:58 > 1:28:00..which is delicious. And then we've got a fancy spoon of ice cream.
1:28:00 > 1:28:03- Some ice cream as well. - This is that sort of...
1:28:03 > 1:28:05Let me switch that off.
1:28:07 > 1:28:10- That ice cream with it, as well. - That looks divine.
1:28:10 > 1:28:13And if you're feeling a bit poncey...
1:28:13 > 1:28:15Which we often are, in my house.
1:28:15 > 1:28:17- Ooh, a bit of mint? - A bit of mint, you know.
1:28:17 > 1:28:18Mmm!
1:28:18 > 1:28:22- Look at that.- A lovely little dish. I think it's just...
1:28:22 > 1:28:25- And it tastes delicious, as well. - Lovely, really nice.- It's lovely.
1:28:25 > 1:28:27Pineapple cooked like this is beautiful.
1:28:27 > 1:28:29Have a go with that, there you go.
1:28:29 > 1:28:30- Knife and forks.- Thanks.- Dive in.
1:28:30 > 1:28:32- Thanks.- Tom, you don't get any.
1:28:32 > 1:28:34You've got to go fetch your horseradish.
1:28:34 > 1:28:37Oh, yeah, my horseradish.
1:28:37 > 1:28:39Come on, Paul. I'll tell you what, I'm going to... Hold on.
1:28:39 > 1:28:41- Oh, it's beautiful.- It is nice? - Oh, it's so good.
1:28:41 > 1:28:43Yeah, I think with the spice, as well, with the cloves
1:28:43 > 1:28:46and everything else in that ice cream...
1:28:46 > 1:28:49- Come on...- I'll get it.- You come this side.- You've got the ladder?
1:28:49 > 1:28:51- Yeah, I'll hold the ladder.- We've been mates a long time, you know.
1:28:51 > 1:28:54It moved, then. I've got you, chef, don't worry!
1:29:00 > 1:29:02So, just to explain, James Martin
1:29:02 > 1:29:04had chucked that horseradish
1:29:04 > 1:29:06up there earlier in the show in disgust.
1:29:06 > 1:29:08He famously hates the stuff.
1:29:08 > 1:29:11So, well done, Paul and Tom, for retrieving it. I'm afraid that's
1:29:11 > 1:29:13all we've got time for on today's show.
1:29:13 > 1:29:16I hope you've enjoyed taking a look back at some of the delicious food
1:29:16 > 1:29:20from the Saturday Kitchen archive. I certainly have.
1:29:20 > 1:29:23Hopefully, you've been inspired to get cooking and try something new.
1:29:23 > 1:29:25See you next week. Bye!