30/10/2016

0:00:02 > 0:00:04Good morning, I'm John Torode, and over the next 90 minutes

0:00:04 > 0:00:06we have some of the best chefs on hand to sizzle, slice,

0:00:06 > 0:00:09and serve up some of their finest feasts.

0:00:09 > 0:00:11What a perfect way to keep your Sunday morning

0:00:11 > 0:00:12simmering away nicely.

0:00:12 > 0:00:16So sit back and enjoy some of my Saturday Kitchen Best Bites.

0:00:38 > 0:00:39Welcome to the show.

0:00:39 > 0:00:43Don't go anywhere because I have a pantry full of fantastic chefs

0:00:43 > 0:00:45cooking up brilliant food and some great celebrity guests

0:00:45 > 0:00:47who are eager to eat it.

0:00:47 > 0:00:49Coming up on the show today...

0:00:49 > 0:00:52James Martin dishes up a sweet treat for Debra Stephenson -

0:00:52 > 0:00:55he's cooking a pear and perry crumble with cinnamon custard.

0:00:55 > 0:00:56Yippee.

0:00:56 > 0:01:00Mark Jordan cooks langoustines with anchovy sand

0:01:00 > 0:01:01and oyster mayonnaise,

0:01:01 > 0:01:04all served up in an impressive, stylish manner.

0:01:04 > 0:01:05Yes, sand.

0:01:05 > 0:01:09Then the brilliant Pierre Koffmann shows us how to master a souffle -

0:01:09 > 0:01:11souffle with pistachio nuts, nonetheless.

0:01:11 > 0:01:13Yes, it's nuts.

0:01:13 > 0:01:17Bryn Williams and the very beautiful Lisa Faulkner

0:01:17 > 0:01:19battle it out in the omelette challenge,

0:01:19 > 0:01:23and Annabel Langbein spices things up with sesame prawn toast

0:01:23 > 0:01:26along with a spicy beef and harvest vegetable salad.

0:01:26 > 0:01:28And to top it all off, we'll find out what's in store

0:01:28 > 0:01:30for supermodel Jodie Kidd.

0:01:30 > 0:01:32Will she face her food heaven,

0:01:32 > 0:01:35pan-fried Dover sole with chorizo, gnocchi and artichoke stew?

0:01:35 > 0:01:36Or her food hell?

0:01:36 > 0:01:39Tamarind-glazed mackerel with lemon grass noodles.

0:01:39 > 0:01:42You can find out at the end of the show.

0:01:42 > 0:01:45But first up, Stuart Gillies is on hand to prove that good things

0:01:45 > 0:01:47really do come in small packages.

0:01:47 > 0:01:48Enjoy.

0:01:48 > 0:01:50Welcome to the show.

0:01:50 > 0:01:52I'm surprised you've got time, really, you are a busy chap.

0:01:52 > 0:01:54I've always been a busy chap really.

0:01:54 > 0:01:55But even more so now.

0:01:55 > 0:01:57Three kids and everything else.

0:01:57 > 0:01:58So what are we doing then?

0:01:58 > 0:02:01So today we going to do a grilled baby chicken.

0:02:01 > 0:02:03Small. Small is beautiful, no?

0:02:03 > 0:02:06Well, you would say that.

0:02:07 > 0:02:09Baby chicken, small chicken.

0:02:09 > 0:02:13And we grill this and then make a little sauce called chimichurri.

0:02:13 > 0:02:16- Chimichurri?- Something I came across when I was backpacking

0:02:16 > 0:02:18in South America many years ago.

0:02:18 > 0:02:22And it goes great with any meat actually,

0:02:22 > 0:02:24but it's actually particularly nice with chicken.

0:02:24 > 0:02:27It's a very quick, simple dish and the kids love it.

0:02:27 > 0:02:29The dressing for the salad, you want a sort of mayonnaise?

0:02:29 > 0:02:32- We're going to make it with rapeseed oil.- We'll use rapeseed oil

0:02:32 > 0:02:34- cos I think we should use more of it, I'm a big fan.- Absolutely.

0:02:34 > 0:02:36It's a great British ingredient, isn't it? It's fantastic.

0:02:36 > 0:02:39You don't just need to use olive oil all the time.

0:02:39 > 0:02:41We're using a bit of light olive oil for cooking the chicken

0:02:41 > 0:02:44cos the rapeseed burns too quick, but we'll use the rapeseed for that,

0:02:44 > 0:02:48for the celery salad that you're going to do up for me.

0:02:48 > 0:02:50That's with what you call wet walnuts?

0:02:50 > 0:02:53They're fresh walnuts. They've only come off the tree

0:02:53 > 0:02:55within the last month, so they're incredibly soft and creamy.

0:02:55 > 0:02:59What they often do is put them into storage and they go dry.

0:02:59 > 0:03:02- So we call these wet walnuts.- OK.

0:03:02 > 0:03:04So you basically spatchcocked that little chicken by just

0:03:04 > 0:03:06removing the underside out of it?

0:03:06 > 0:03:08Just take out the backbone there.

0:03:08 > 0:03:11I've just taken the wings off which we keep for another dish.

0:03:11 > 0:03:13We do this at Bread Street, actually, with tamarind sauce,

0:03:13 > 0:03:16we deep fry them with tamarind sauce on top.

0:03:16 > 0:03:18And you had to get that plug in...

0:03:18 > 0:03:21For Bread Street Kitchen, which is my new restaurant.

0:03:21 > 0:03:25Cos this is something very, very different for you guys.

0:03:25 > 0:03:29I'm going to put this in the oven, James, before I answer that.

0:03:29 > 0:03:30You know what, we've done...

0:03:30 > 0:03:32Oh, the lemons, thank you. I forgot them.

0:03:32 > 0:03:34We've actually cut the lemon in half,

0:03:34 > 0:03:39put it on the grill, and they caramelise while the chicken cooks.

0:03:39 > 0:03:42This is something new for you really, you guys?

0:03:42 > 0:03:43Do you know what?

0:03:46 > 0:03:51As we are in the industry, 25 years as chefs, each year

0:03:51 > 0:03:55we keep evolving and the market evolves and people want new things.

0:03:55 > 0:03:58When doing a venture like Bread Street, we wanted to have a lot more fun with it,

0:03:58 > 0:04:03we wanted to create something that was more about the experience.

0:04:03 > 0:04:08Anna and I were talking earlier, it's about not just turning up for food and a bit of service,

0:04:08 > 0:04:10it's actually a bit of fun, it's an event, and it's theatre.

0:04:10 > 0:04:12What are you doing, juggling or something?

0:04:12 > 0:04:15I do juggle - a couple of lemons.

0:04:15 > 0:04:19People love the whole theatre of cooking and what we do in kitchens

0:04:19 > 0:04:22and people are always asking to have a tour of the kitchen,

0:04:22 > 0:04:25so we thought, "Let's get rid of the walls," and strip everything back

0:04:25 > 0:04:28and have the kitchen in the room, the room in the kitchen,

0:04:28 > 0:04:31and we'll have a raw bar and a wood oven and so we just wanted to have

0:04:31 > 0:04:32a lot of theatre and action.

0:04:32 > 0:04:36I think it's like an American way of eating cos in New York they do a lot of that, don't they?

0:04:36 > 0:04:40Yeah. Exactly that. We wanted to bring some of that New York energy

0:04:40 > 0:04:44and atmosphere and just mix it with some of that East End London charm.

0:04:44 > 0:04:46That's exactly what we've done with it, James.

0:04:46 > 0:04:48That's exactly what we've set up.

0:04:48 > 0:04:51And it's great because it's all about the customers as well,

0:04:51 > 0:04:54it's not just about the food and drink and what we do,

0:04:54 > 0:04:56it's an interactive, noisy, buzzy experience.

0:04:56 > 0:05:00It's about the design, the room, the cocktails, the music.

0:05:00 > 0:05:02It's great, it's really good fun.

0:05:02 > 0:05:05- Have you been yet? - I've not been yet. When is it open?

0:05:05 > 0:05:08- We are open.- I know you're open, but when did it open?

0:05:08 > 0:05:10We've been open four weeks actually.

0:05:10 > 0:05:14A bit low-key actually - we just opened and thought just let it build slowly.

0:05:14 > 0:05:15We didn't get an invite.

0:05:15 > 0:05:17No, you didn't get an invite this year.

0:05:17 > 0:05:20You were conspicuous by your absence.

0:05:20 > 0:05:22The bar bill was a lot less.

0:05:22 > 0:05:25Right, tell us about this sauce then.

0:05:25 > 0:05:28This sauce goes with any meat and what it really is

0:05:28 > 0:05:31is chopped chillies, chopped shallots, a little bit of vinegar,

0:05:31 > 0:05:34some rapeseed oil again and then lots and lots of herbs,

0:05:34 > 0:05:36and we just put it over the meat at the end.

0:05:36 > 0:05:39So rather than being a marinade that you cook and you burn things

0:05:39 > 0:05:41a little bit, you lose all the flavour.

0:05:41 > 0:05:45So we leave it fresh and raw so it's just pure flavour.

0:05:45 > 0:05:47How are the wet walnuts?

0:05:47 > 0:05:50So much easier to open the packet.

0:05:50 > 0:05:52Wet walnuts are lovely.

0:05:52 > 0:05:53Where's the love for the food?

0:05:53 > 0:05:57The love's there, mate, but I've got about three minutes.

0:05:58 > 0:06:01So we just chop this up very finely and then the chicken is just

0:06:01 > 0:06:02caramelised in with the lemon.

0:06:02 > 0:06:06And when you cook the lemon like that on the tray with the actual

0:06:06 > 0:06:09baby chicken, it just makes it all sweeter

0:06:09 > 0:06:11because it caramelises all the juices.

0:06:11 > 0:06:13It seems to me when you've got all

0:06:13 > 0:06:16these restaurants all around the world, not just in the UK,

0:06:16 > 0:06:20you're quite good enough to let the chefs really decide...

0:06:20 > 0:06:23You still keep control over it, but let them run free,

0:06:23 > 0:06:24don't you think?

0:06:24 > 0:06:27For years we've had teams that have been cooking anyway,

0:06:27 > 0:06:30whether we're there or not, you've always got teams.

0:06:30 > 0:06:32Anna has a team there and that's how we go out and talk to the guests

0:06:32 > 0:06:35and do other things and that's how you breed talent,

0:06:35 > 0:06:38you evolve them and you mentor them and then you actually teach them.

0:06:38 > 0:06:40So we've done that for years.

0:06:40 > 0:06:43Now in my role, it's the same thing, it's developing teams.

0:06:43 > 0:06:46And it's a young man's game, James, don't forget.

0:06:46 > 0:06:49- At our age, it's tough.- Cheers. What are you looking at me like that for?

0:06:49 > 0:06:53So you need those young people that energy, that enthusiasm and there

0:06:53 > 0:06:56from the start of the day until the end and they're just full of energy.

0:06:56 > 0:06:59And the more you inspire them and teach, the more they come back with positive energy.

0:06:59 > 0:07:01What time do you go home?

0:07:01 > 0:07:04It depends on the day.

0:07:04 > 0:07:05In the morning.

0:07:05 > 0:07:07With three kids, I'm always up early.

0:07:07 > 0:07:09But you've still got masses of energy?

0:07:09 > 0:07:12You do a lot of this running business, don't you?

0:07:12 > 0:07:13These marathons?

0:07:13 > 0:07:14Yeah, training for a triathlon,

0:07:14 > 0:07:16- I've got a big race next year. - Triathlon?!

0:07:16 > 0:07:20Yeah, triathlon - swimming, bike, running.

0:07:20 > 0:07:21- Is it?- Yeah.

0:07:23 > 0:07:24Have you ever been to a gym?

0:07:24 > 0:07:27You don't know what any of those words mean, do you?

0:07:27 > 0:07:28I've always liked the idea of it.

0:07:28 > 0:07:31You like watching it on't telly?

0:07:31 > 0:07:33I did, I bought a bike the other day.

0:07:33 > 0:07:36It's one of these full suspension jobs.

0:07:37 > 0:07:39Was it one of those little electric ones?

0:07:39 > 0:07:43It's one of those suspension bike things.

0:07:43 > 0:07:45Is that the old lady's model?

0:07:45 > 0:07:49The word that sold it for me - it was downhill racing bike.

0:07:50 > 0:07:52That was literally how you had to get it up there in the first place.

0:07:52 > 0:07:56You also bought a helicopter to get you to the top of a hill.

0:07:58 > 0:07:59Anyway, I've been out on it.

0:07:59 > 0:08:01Where are we up to? OK, chicken.

0:08:01 > 0:08:04I do look like a Teenage Mutant Ninja Turtle in my suit

0:08:04 > 0:08:07with the hat on. Anyway.

0:08:07 > 0:08:09Has one of us got the chicken? How long has that gone in for?

0:08:09 > 0:08:12The chicken takes about 12 minutes.

0:08:12 > 0:08:14I'm trying to think what else we've got in here. Honey?

0:08:14 > 0:08:17- Honey in the dressing? - Yeah, honey in the dressing please,

0:08:17 > 0:08:19a bit of creme fraiche, the mayonnaise base.

0:08:19 > 0:08:20And there's Stilton in there?

0:08:20 > 0:08:23That's it, just chuck that in and the parsley, just chuck it in

0:08:23 > 0:08:26and chop through the stems cos they're very soft anyway.

0:08:26 > 0:08:30And the celery - when you peel that, as I taught you earlier on...

0:08:32 > 0:08:35We just peel it in strands, cos sometimes people don't eat celery because they think

0:08:35 > 0:08:38it's a bit strong, but if you do it in strands, really thin,

0:08:38 > 0:08:41it just gets really crunchy and it's quite light and you mix it with

0:08:41 > 0:08:43blue cheese and nuts and it's a lovely moist salad, actually.

0:08:43 > 0:08:45And the honey works really well.

0:08:45 > 0:08:47It's great, it just lifts the flavour,

0:08:47 > 0:08:50it's like a seasoning actually, like a little bit of sweetness.

0:08:50 > 0:08:54It's like a Waldorf-y sort of salad...

0:08:54 > 0:08:57Sort of. You could shave some apple as well.

0:08:57 > 0:08:59- I made that up.- Just adding to it.

0:08:59 > 0:09:01Make it up as you go along.

0:09:01 > 0:09:03You've done that for years and got away with it.

0:09:03 > 0:09:06- OK, there you go.- OK, right.

0:09:06 > 0:09:10We've got our poussin here, so just put that onto our board.

0:09:10 > 0:09:13That's a little mayonnaise I've made in that dressing as well,

0:09:13 > 0:09:16a little bit more mayonnaise with that rapeseed oil.

0:09:16 > 0:09:20And the chargrill in the lemon is fantastic, isn't it?

0:09:20 > 0:09:21You can see the colour,

0:09:21 > 0:09:24but what it does is just intensify the flavours.

0:09:24 > 0:09:25It just makes it a little bit sweet.

0:09:25 > 0:09:29So this here, just put this dressing straight on the chicken like so.

0:09:31 > 0:09:33We'll just spread that over.

0:09:33 > 0:09:37So it's a marinade that goes on at the end and that's the difference,

0:09:37 > 0:09:40because you eat this with the chicken, it's incredibly fresh.

0:09:40 > 0:09:44It's got raw shallots in it, raw chillies, oregano, parsley, thyme,

0:09:44 > 0:09:47you can put some coriander in there, whatever you want.

0:09:47 > 0:09:50And then your salad, lovely.

0:09:50 > 0:09:53Like so. You see how stringy it is. Lovely colours as well.

0:09:53 > 0:09:56And it's very important you put all the celery leaves in

0:09:56 > 0:09:58cos they're actual incredibly...

0:09:58 > 0:10:01They're great flavour as well, great with fish as well.

0:10:01 > 0:10:02So remind us what this is again.

0:10:02 > 0:10:07So there we go, our grilled baby chicken, our chimichurri sauce,

0:10:07 > 0:10:11grilled lemon and celery, blue cheese and walnut salad.

0:10:11 > 0:10:12Looks great.

0:10:16 > 0:10:17He's off with it.

0:10:17 > 0:10:19Over here then, Stuart.

0:10:21 > 0:10:24This is for you. Dive into that one.

0:10:24 > 0:10:27- That looks amazing.- Those little poussins, readily available,

0:10:27 > 0:10:29I saw them in the supermarket the other day.

0:10:29 > 0:10:31You can get them everywhere, it's not hard to find poussin.

0:10:31 > 0:10:33But you could do that with a whole chicken as well,

0:10:33 > 0:10:35- exactly the same thing? - Take the backbone out,

0:10:35 > 0:10:37open it up and put it in the oven until it's cooked.

0:10:37 > 0:10:40- Takes about 30-40 minutes?- Cook it on the bone, it's more juicy.- Yeah.

0:10:42 > 0:10:43What do you reckon?

0:10:43 > 0:10:46HE MUMBLES COMICALLY

0:10:46 > 0:10:49But it's that kind of proper, proper good.

0:10:49 > 0:10:51It's really a lip-smacking dish,

0:10:51 > 0:10:56it's so tasty and it's vibrant with the lemon squeezed over the top.

0:10:56 > 0:11:01You could actually get away with some game spatchcocked like that.

0:11:01 > 0:11:04Yeah, you could do that with a little partridge actually,

0:11:04 > 0:11:06even a grouse if you want to. Whatever you do,

0:11:06 > 0:11:08just spatchcock the whole thing. Quail they do as well.

0:11:08 > 0:11:11I don't like celery, but that's fantastic. Celery was on my list

0:11:11 > 0:11:14of potential food hell, but that's fantastic.

0:11:14 > 0:11:16It's only because he did it.

0:11:16 > 0:11:18But it's basically just thin...

0:11:18 > 0:11:20Just really thin shards, and if it's a bit soft just put it in

0:11:20 > 0:11:23ice water and it makes it really curly and crispy.

0:11:27 > 0:11:30Either shaving the celery really did make the world of difference,

0:11:30 > 0:11:33or Chris Addison donned his best poker face.

0:11:33 > 0:11:36Either way, Stuart's poussin and walnut salad looked

0:11:36 > 0:11:40incredible and it certainly got my taste buds tingling.

0:11:40 > 0:11:43And they'll keep on tingling, because coming up, James Martin

0:11:43 > 0:11:46attempts the perfect pear and perry crumble for Debra Stephenson.

0:11:46 > 0:11:50But first the brilliant Rick Stein eases us into the winter months

0:11:50 > 0:11:54with his heart-warming steak, Guinness and oyster pie.

0:11:54 > 0:11:55Delightful.

0:11:56 > 0:11:58THUNDER

0:12:04 > 0:12:09James Whelan's butchers in Clonmel is not what I'd been expecting.

0:12:09 > 0:12:11I suppose I'm always looking for old-fashioned butchers with

0:12:11 > 0:12:15wooden blocks, sawdust and great chines of beef

0:12:15 > 0:12:19and ruddy-faced butchers podgy with sausage.

0:12:19 > 0:12:22But Pat Whelan, who has taken over the business,

0:12:22 > 0:12:26is not just a successful butcher, he's a farmer as well.

0:12:26 > 0:12:29And although he runs a pretty slick operation here,

0:12:29 > 0:12:33it's all about good local produce.

0:12:33 > 0:12:36In this area we're trusted and it's built over generations.

0:12:36 > 0:12:40I'm fifth-generation in the business and it's that element of trust,

0:12:40 > 0:12:44that whole transparency that is evident to the people

0:12:44 > 0:12:46of this area, what we do in the area.

0:12:46 > 0:12:49It's tangible, we are tangible and that's what people want nowadays,

0:12:49 > 0:12:53they want safe, healthy, properly produced, low density,

0:12:53 > 0:12:56eco-friendly... That's what people want.

0:12:56 > 0:13:00Do you think people around here can appreciate the difference

0:13:00 > 0:13:04between supermarket beef and the quality beef that you are selling?

0:13:04 > 0:13:06Clonmel has 20,000 people -

0:13:06 > 0:13:09it's represented by each of the multinational supermarket chains

0:13:09 > 0:13:12and we still survive and are building

0:13:12 > 0:13:14stronger and stronger every week.

0:13:14 > 0:13:16But you've got to develop your unique selling point,

0:13:16 > 0:13:20you've got to source your beef, you've got to take care,

0:13:20 > 0:13:23you've got to have pride in your business, and it's all of that.

0:13:23 > 0:13:26It doesn't come in a vac-pack bag, it comes as we see it here.

0:13:26 > 0:13:29You prepare it, your skill, your craft - that's what makes the difference.

0:13:29 > 0:13:32And if you don't have a unique selling point in your business,

0:13:32 > 0:13:35you're wasting your time, you're then competing with the supermarkets.

0:13:35 > 0:13:38Price isn't the differentiator, it's down to quality.

0:13:38 > 0:13:42I'm making a dish with a real Irish flavour, which is steak,

0:13:42 > 0:13:44Guinness and oyster pie.

0:13:44 > 0:13:48I've just cubed the beef into good inch to inch and a half pieces

0:13:48 > 0:13:51and then lightly dusting it in flour before frying.

0:13:54 > 0:13:56You don't always have to sear the meat when you make a pie,

0:13:56 > 0:13:59but in this case I think it's important in order to get

0:13:59 > 0:14:02a really dark and rich colour.

0:14:02 > 0:14:05It makes such a difference to the finished look.

0:14:05 > 0:14:09Once it's brown, take it out of the pan and take a little butter

0:14:09 > 0:14:12and fry off the onions until they are soft and brown too,

0:14:12 > 0:14:14and add a little salt.

0:14:15 > 0:14:19So those onions are nice and brown now and glistening,

0:14:19 > 0:14:23so I need to pour the beef back in again now, and the reason for

0:14:23 > 0:14:26splitting them up is so that we don't overload the pan

0:14:26 > 0:14:28and everything has a chance to brown well.

0:14:28 > 0:14:33Next I'm going to add some stout, half a pint of stout,

0:14:33 > 0:14:36and half a pint of good beef stock.

0:14:37 > 0:14:40Note some mushrooms, just a whole bowl of button mushrooms.

0:14:43 > 0:14:45And a bouquet garni.

0:14:45 > 0:14:47And now some Worcester sauce,

0:14:47 > 0:14:51about two tablespoons, but you don't need to be too precise.

0:14:51 > 0:14:53Quite a lot of it, really.

0:14:53 > 0:14:56And now some salt, about a teaspoon and a half,

0:14:56 > 0:14:59and lots and lots of black pepper,

0:14:59 > 0:15:01about 40 turns of the black pepper mill.

0:15:03 > 0:15:04That's good.

0:15:04 > 0:15:09Now put a lid on there and just leave it to simmer very gently

0:15:09 > 0:15:11for about an hour or so.

0:15:15 > 0:15:20So you can see that really nice dark colour which I was looking for.

0:15:20 > 0:15:23Deep, deep brown, the mushrooms have cooked right down.

0:15:23 > 0:15:26And look at that sauce, it's really nice and viscous -

0:15:26 > 0:15:28a word I'm very fond of.

0:15:28 > 0:15:30And finally to shuck the oysters.

0:15:30 > 0:15:32This is the occasion, because I'm doing this on TV,

0:15:32 > 0:15:34I will stick myself in my hand

0:15:34 > 0:15:38or I'll graze my knuckles on the oyster shells, or I'll break

0:15:38 > 0:15:41the oyster shell in half and all the little filigree pieces of shell

0:15:41 > 0:15:43will go into the oyster meat. Just watch.

0:15:45 > 0:15:48Well, that's one where I didn't cut myself. Number two...

0:15:51 > 0:15:53Good.

0:15:53 > 0:15:54Three.

0:15:54 > 0:15:57I've heard that some of these TV cooks have

0:15:57 > 0:16:00a stuntman to do these close-up shots of things like -

0:16:00 > 0:16:02dangerous things like opening oysters.

0:16:02 > 0:16:05And then in the wider shot, it's me.

0:16:05 > 0:16:06I do all me own stunts.

0:16:08 > 0:16:09Now I'm starting to get cocky.

0:16:11 > 0:16:13Four.

0:16:13 > 0:16:19Some people think that this sort of pie goes back to Victorian times

0:16:19 > 0:16:21when oysters were very cheap,

0:16:21 > 0:16:26and there's a theory that they're like a substitute for the meat

0:16:26 > 0:16:29that wasn't, but I don't think that's true, I think it just gives

0:16:29 > 0:16:33the stew and the pie a nice salty savouriness in the same way

0:16:33 > 0:16:35you put anchovies in meat things

0:16:35 > 0:16:37or the Chinese put oyster sauce in things.

0:16:40 > 0:16:44Notice that all the precious liquor from the oyster goes in as well,

0:16:44 > 0:16:46to give a nice saltiness to the gravy in the pie.

0:16:48 > 0:16:53Give it all a gentle stir and pop one of those little ceramic gizmos

0:16:53 > 0:16:55into the middle.

0:16:55 > 0:16:58Seal the edge with some beaten egg and put a puff pastry top

0:16:58 > 0:17:00over the lot.

0:17:00 > 0:17:03So just crimping the edges here to make sure they're sealed

0:17:03 > 0:17:06together nicely and don't fall

0:17:06 > 0:17:07into the middle of the pie.

0:17:07 > 0:17:10A cross on the middle to let the steam out.

0:17:10 > 0:17:12And finally brush with beaten egg.

0:17:14 > 0:17:18That goes in a hot oven for about 30 to 35 minutes.

0:17:19 > 0:17:20There we go.

0:17:22 > 0:17:24And I'm just anticipating that coming out and cutting

0:17:24 > 0:17:28through the crust and getting the aroma of steak and oysters.

0:17:28 > 0:17:32And I'll serve it with boiled potatoes,

0:17:32 > 0:17:35some spring cabbage and maybe a glass of stout.

0:17:36 > 0:17:38We used to do this in the early days of the restaurant,

0:17:38 > 0:17:42but with only one or two oysters because they were so expensive.

0:17:42 > 0:17:45You need lots for the flavour to come through.

0:17:53 > 0:17:57Corn beef hash was made famous by Irish-Americans

0:17:57 > 0:18:01in the mid-1800s, where they had hash houses.

0:18:01 > 0:18:05But it was regarded as low-grade food and the cooks

0:18:05 > 0:18:09were called hash slingers, but now it's back in fashion.

0:18:09 > 0:18:11The main thing about this dish

0:18:11 > 0:18:15is to get the potatoes and onions nicely browned

0:18:15 > 0:18:17before adding the hashed beef.

0:18:18 > 0:18:22The only other ingredients are a good quantity of parsley

0:18:22 > 0:18:26which freshens it all up nicely, a slug of Worcestershire sauce,

0:18:26 > 0:18:31a smidgen of Tabasco and salt and pepper.

0:18:31 > 0:18:36Do you know, this is the first dish I started cooking on my own

0:18:36 > 0:18:39in a flat in Earls Court as a teenager?

0:18:39 > 0:18:41And why is it so successful?

0:18:41 > 0:18:44Because you have to have two fried eggs with it

0:18:44 > 0:18:47and the combination is perfection.

0:18:47 > 0:18:51That and, dare I say it, ketchup.

0:18:53 > 0:18:56Tomato ketchup in a cookery programme?

0:19:01 > 0:19:03I'm not going to ask.

0:19:03 > 0:19:05Oh, come on, James.

0:19:05 > 0:19:07I bet you use ketchup. I've got ketchup in the...

0:19:07 > 0:19:11We use it, yeah. I think it's fantastic.

0:19:11 > 0:19:14When the weather is cold at the moment, you can't beat a good pie like what Rick did.

0:19:14 > 0:19:17That lovely steak and oyster pie looked delicious,

0:19:17 > 0:19:20and it inspired me to do this - it's not a pie but it's a crumble

0:19:20 > 0:19:22and it's done in more or less real-time.

0:19:22 > 0:19:25What we're going to do is start off with a little base for our crumble.

0:19:25 > 0:19:27I've got my pears here.

0:19:27 > 0:19:28We're going to dice these up.

0:19:28 > 0:19:31You can do pear and apple crumble exactly the same way but I'm

0:19:31 > 0:19:34going to do that with a little cinnamon custard to go with it.

0:19:34 > 0:19:36- And you've got perry with it as well?- Perry, yes.

0:19:36 > 0:19:39I don't understand why though they call it pear cider.

0:19:39 > 0:19:40I think it's probably because...

0:19:40 > 0:19:43Well, because people don't know what it means.

0:19:43 > 0:19:46But the fact is it's a drink in its own,

0:19:46 > 0:19:50a class on its own and very good that you're using it, I say.

0:19:50 > 0:19:53It's a West Country drink as you probably know.

0:19:53 > 0:19:56Exactly, giving it a plug.

0:19:56 > 0:19:58Have you ever tried perry before?

0:19:58 > 0:20:01It's just happens to be in my Christmas programme coming up.

0:20:02 > 0:20:04No, I haven't, and I live...

0:20:04 > 0:20:05Is Poole the West Country?

0:20:05 > 0:20:08It's kind of West Country. That's where I live.

0:20:08 > 0:20:10We do panto in Poole, by the way.

0:20:10 > 0:20:12- There's a pear called Stinking Bishop, which also...- Oh, yeah.

0:20:12 > 0:20:15- That's where the cheese gets its name.- Oh, is it? Oh, OK.

0:20:15 > 0:20:17- Yeah.- My daughter likes pears.

0:20:17 > 0:20:19Want any more facts you didn't know about pears?

0:20:19 > 0:20:22So, anyway, we're just going to saute that off with

0:20:22 > 0:20:25a little bit of butter, tiny bit of sugar and some of this perry.

0:20:25 > 0:20:28And call it perry, don't call it pear cider.

0:20:28 > 0:20:30Bit of perry, it is absolutely delicious stuff.

0:20:30 > 0:20:32Going to stew that down. Over here, I've got my custard on.

0:20:32 > 0:20:34Milk, cream, vanilla, cos I know you love vanilla.

0:20:34 > 0:20:36- Mmm, I do.- Bit of cinnamon in there.

0:20:36 > 0:20:38And that goes in.

0:20:38 > 0:20:40But like I was saying at the top of the show,

0:20:40 > 0:20:42cookery's kind of the only thing that you haven't really done.

0:20:42 > 0:20:44Because, you started so young.

0:20:44 > 0:20:46- You know, Opportunity Knocks... - Yes, yeah.

0:20:46 > 0:20:48- Aged just... What were you? 13?- 14.- 14 years old.

0:20:48 > 0:20:51Don't tell me, you've got some awful clip of it?

0:20:51 > 0:20:52We're going to play it now!

0:20:53 > 0:20:55I've seen that too many times.

0:20:55 > 0:20:58Amazing, cos you got through to the final as well?

0:20:58 > 0:21:00Yes, yeah, which was live from the Palladium

0:21:00 > 0:21:04and it got... I can't remember how many viewers,

0:21:04 > 0:21:06but I think it was something like 20 million viewers. It was...

0:21:06 > 0:21:09In the days when we only had three channels, I think.

0:21:09 > 0:21:11It was... Yeah, it was amazing.

0:21:11 > 0:21:15- And then, went back to school... - Back to school, yeah.- ..and had

0:21:15 > 0:21:17to kind of start all over again.

0:21:17 > 0:21:20But I mean, the comedy circuit, was that...?

0:21:20 > 0:21:22- Obviously, you mentioned your father and stuff like that.- Yeah.

0:21:22 > 0:21:25Was that where you got your inspiration to do impressions,

0:21:25 > 0:21:29- because...?- Yes, yes. I had drama lessons when I was six,

0:21:29 > 0:21:32I knew I wanted to be an actress, and singing lessons

0:21:32 > 0:21:35and dancing and piano and all of that kind of thing.

0:21:35 > 0:21:38And I had started to do impressions with my dad.

0:21:38 > 0:21:40- SHE IMITATES PAM AYRES:- I wish I looked after me teeth!

0:21:40 > 0:21:43You know, Pam Ayres, and people like that when I was young.

0:21:43 > 0:21:46I said, "Could you write me a script? Cos we've got a talent show at school."

0:21:46 > 0:21:48And he wrote me a script and that was the first time

0:21:48 > 0:21:50- I did them in front of anyone, I was about nine.- Right.

0:21:50 > 0:21:52And I remember I had a box

0:21:52 > 0:21:56of...suitcase of wigs that I used to turn round and put on,

0:21:56 > 0:21:59and everybody was clapping and cheering and laughing.

0:21:59 > 0:22:01And I thought, "Oh, this is going really, really well."

0:22:01 > 0:22:03And I realised that every time I...

0:22:03 > 0:22:06Well, I realised cos my friend told me later.

0:22:06 > 0:22:09Every time I bent down to get my next wig on,

0:22:09 > 0:22:13I was bending over and my skirt kept riding up above my tights.

0:22:13 > 0:22:18I was only nine and, yeah, all the children were laughing at me.

0:22:18 > 0:22:21You know, nine-year-old with a gusset round by your knees,

0:22:21 > 0:22:23it's a bit embarrassing.

0:22:23 > 0:22:26After you left school, you were doing that as a living, really,

0:22:26 > 0:22:28on the circuit, were you?

0:22:28 > 0:22:32Yeah, yeah, I guess so. I was doing panto and summer season

0:22:32 > 0:22:36and working men's social clubs, that sort of thing.

0:22:36 > 0:22:41And then I started to dabble in more alternative comedy.

0:22:41 > 0:22:45Cos through doing a couple of Spitting Images,

0:22:45 > 0:22:48I met Steve Coogan, John Thomson, was really inspired

0:22:48 > 0:22:53by them and decided to go up to Edinburgh and do that

0:22:53 > 0:22:54kind of comedy.

0:22:54 > 0:22:57In the end, I just thought, you know, I don't know

0:22:57 > 0:22:59if this is going to get me into comedy acting...

0:22:59 > 0:23:02- Right.- ..and maybe I should just go to drama school.

0:23:02 > 0:23:05- And do acting?- And do acting.- So it wasn't until you were, what...?

0:23:05 > 0:23:07- In your twenties?- 21, at 21, yeah.

0:23:07 > 0:23:10And then got all my breaks in drama, funnily enough.

0:23:10 > 0:23:13So I've kind of come full circle now, which is nice.

0:23:13 > 0:23:16It kind of paid off cos recently we know you from

0:23:16 > 0:23:17Coronation Street, of course.

0:23:17 > 0:23:20- Yeah.- Two years of that?

0:23:20 > 0:23:22Three, nearly. Nearly three. Yeah, yeah.

0:23:22 > 0:23:24Seems like a long time ago now though.

0:23:24 > 0:23:26And then talking of TV, back into now,

0:23:26 > 0:23:28cos you're quite busy with Jon Culshaw doing the old

0:23:28 > 0:23:33- Impressions Show.- The Impressions Show, which is on tomorrow at 10.25

0:23:33 > 0:23:36and Saturdays at six thereafter as well.

0:23:36 > 0:23:39- Go on, then, tell us about it.- It's great.- New characters, or...?

0:23:39 > 0:23:43Yeah, yeah. Obviously, we did a series last year and we've got

0:23:43 > 0:23:47a few new characters. We've got Fearne Cotton...

0:23:47 > 0:23:51- SHE IMITATES FEARNE COTTON:- ..with major, oh-my-goddage, that so rocks.

0:23:51 > 0:23:56And we've still got on or two of the older ones, like the Davina,

0:23:56 > 0:23:58- which is... - LAUGHTER

0:23:58 > 0:24:02- SHE IMITATES DAVINA MCCALL:- Oh, my gosh. That is amazing, amazing food.

0:24:02 > 0:24:04So, yeah, we've got a few of the older ones and a few new ones.

0:24:04 > 0:24:08Lady Gaga dressing up and you've got to look out for Jon's...

0:24:08 > 0:24:11On tomorrow's show, Jon's camp class show.

0:24:11 > 0:24:16You know the Monty Python sketch with, "He's upper class..."

0:24:16 > 0:24:18- CRASHING - Oh!

0:24:18 > 0:24:19Nobody noticed!

0:24:19 > 0:24:22You dropped a clanger there!

0:24:22 > 0:24:24Yeah, that's very funny, with his Alan Carr and his...

0:24:24 > 0:24:27Yeah, Ronnie Barker... Ronnie Barker and Ronnie Corbett.

0:24:27 > 0:24:31- That sketch, but he's made it... - And John Cleese.

0:24:31 > 0:24:34..Paul O'Grady and Graham Norton and Alan Carr

0:24:34 > 0:24:36and it's very, very...

0:24:36 > 0:24:39That's one of my favourite sketches from the whole thing

0:24:39 > 0:24:41and it's a real delight to work with Jon.

0:24:41 > 0:24:43I must say, he's brilliant.

0:24:43 > 0:24:45What about chefs?

0:24:45 > 0:24:49- You must be doing one.- Yeah, we've got to get some of the TV chefs in.

0:24:49 > 0:24:52Technically, that was the most difficult scene...

0:24:52 > 0:24:53Don't worry, Rick, you're safe.

0:24:53 > 0:24:55No, I think Gordon would be a good one. You'd have some fun there.

0:24:55 > 0:24:58Yes, Gordon's in it, Gordon's in it.

0:24:58 > 0:25:01And Sophie Dahl. I play Sophie Dahl.

0:25:01 > 0:25:02Oh, yeah! Now, that's good.

0:25:02 > 0:25:04- SHE IMITATES SOPHIE DAHL:- Well, you know, she's got that

0:25:04 > 0:25:08sort of appeal about her, and there's some delicious food and...

0:25:08 > 0:25:11Yeah, so we put them altogether in a period drama,

0:25:11 > 0:25:13which is quite amusing.

0:25:13 > 0:25:15And Ainsley Harriot plays himself.

0:25:15 > 0:25:18It's the only cameo in the whole show,

0:25:18 > 0:25:20the only person that comes into it

0:25:20 > 0:25:23as themselves and it's Ainsley, so that's quite fun.

0:25:23 > 0:25:26- He'd love that. - He would actually like that!

0:25:26 > 0:25:27Our Antony Worrall Thompson as well,

0:25:27 > 0:25:29you couldn't tell from the real thing, but you've

0:25:29 > 0:25:31got to see the voice.

0:25:31 > 0:25:33- I've got him, down here.- Yeah!

0:25:33 > 0:25:35Only joking, only joking!

0:25:35 > 0:25:39It is funny, it is funny. It's quite fun and it's all in a period drama.

0:25:39 > 0:25:40We love him, we love him.

0:25:40 > 0:25:42Well, I've done most of it, really.

0:25:42 > 0:25:44I've made the crumble. That's in there...

0:25:44 > 0:25:46Yeah, you've been busy, haven't you? While we've been chatting away.

0:25:46 > 0:25:48Demerara sugar. I have, yeah.

0:25:48 > 0:25:50I've really just got it in the microwave.

0:25:50 > 0:25:51It's just defrosting at the moment.

0:25:51 > 0:25:55- And no lumps in your custard. - No, this is proper custard.

0:25:55 > 0:25:57And notice, it's custard, it's not creme anglaise.

0:25:57 > 0:26:00- We're not in France, it's custard. - Custard.

0:26:00 > 0:26:01Custard.

0:26:01 > 0:26:03You know, our chefs call it anglaise.

0:26:03 > 0:26:06It's horrible. It's like saying things eat well,

0:26:06 > 0:26:08as opposed to taste good.

0:26:08 > 0:26:12They call it an anglaise. "Shall I make an anglaise with this?"

0:26:12 > 0:26:16You know, either call it custard or creme anglaise, but anglaise, no!

0:26:16 > 0:26:18- Please call it custard. - We call it crema pasticcera.

0:26:18 > 0:26:21- Oh, right. - That sounds nice, doesn't it?

0:26:21 > 0:26:22It always sounds nicer in Italian.

0:26:22 > 0:26:25And I suppose... Did the Italians invent it, then?

0:26:25 > 0:26:27Of course.

0:26:27 > 0:26:28What a surprise.

0:26:28 > 0:26:31Well, in my creme brulee, I always put mascarpone.

0:26:31 > 0:26:33But how do you say mascarpone?

0:26:33 > 0:26:34Mascarpone.

0:26:34 > 0:26:36- IN ITALIAN ACCENT:- Mascarpone.

0:26:36 > 0:26:38Of course. A creme brulee, mascarpone lifts the dish.

0:26:38 > 0:26:40Yeah, yeah.

0:26:40 > 0:26:42I'm going to learn to speak Italian.

0:26:42 > 0:26:46While they're all chatting away like the WI, over here...

0:26:46 > 0:26:51You invite us on here and then abuse us. I don't know!

0:26:51 > 0:26:55- I've got my crumble over here.- Mmm.

0:26:55 > 0:26:57And it's a crumble but I suppose that Italian over there

0:26:57 > 0:27:00has got some fancy name for it.

0:27:00 > 0:27:02Crumble?

0:27:02 > 0:27:04I tell you what, they don't make it in Italy.

0:27:04 > 0:27:07They do, it's called crumbalini.

0:27:07 > 0:27:10- You use breadcrumbs for something else?- Breadcrumbs.

0:27:10 > 0:27:12Yeah, for mayonnaise.

0:27:12 > 0:27:13I'm only joking, come on.

0:27:13 > 0:27:15Then we've got our custard on there.

0:27:15 > 0:27:17- There you have your perry... - Oh, lovely.

0:27:17 > 0:27:19..pear and custard ice cream.

0:27:19 > 0:27:21Oh, and I get to try this. I'm keeping this one.

0:27:21 > 0:27:24- There you go, dive into that. - Oh, thank you, I will.

0:27:24 > 0:27:26But it is - that perry, if you can get hold of it,

0:27:26 > 0:27:28- it's fantastic, not only to cook with but...- It is.

0:27:28 > 0:27:31..just to drink with, it's wonderful, wonderful stuff.

0:27:31 > 0:27:34Do you ever put cornflour in your custard?

0:27:34 > 0:27:35You don't need to, do you?

0:27:35 > 0:27:37Right, so what are we cooking for Debra at the end of the show?

0:27:37 > 0:27:39Her food heaven could be lobster...

0:27:39 > 0:27:43I like old-fashioned custard too. Be fair!

0:27:43 > 0:27:45Yeah, be fair, but I've just run around like a nutter

0:27:45 > 0:27:48- for five minutes.- I know, James, don't get me wrong!

0:27:48 > 0:27:51- I totally go for it, but, you know, when you're a boy...- Rick's lining

0:27:51 > 0:27:53himself up for an advert when he retires. There you go.

0:27:57 > 0:28:00You have to say, James left a really good impression...

0:28:00 > 0:28:02Ha, see what I did there?

0:28:02 > 0:28:04..on the ever so sweet Debra Stephenson,

0:28:04 > 0:28:06with his pear and perry crumble.

0:28:06 > 0:28:10Today, we're taking a look back at some of the tastiest recipes

0:28:10 > 0:28:14from the Saturday Kitchen archives and we barely scratch the surface,

0:28:14 > 0:28:16so don't go anywhere.

0:28:16 > 0:28:18Next, fresh out of his Michelin star kitchen,

0:28:18 > 0:28:21the brilliant Mark Jordan is bringing us a taste of the ocean

0:28:21 > 0:28:23with some tasty little crustacean who go by the name

0:28:23 > 0:28:25of langoustines.

0:28:25 > 0:28:29And you'll finally get to find out what he means by anchovy sand.

0:28:29 > 0:28:32- Good morning.- I don't know what happened here today, anyway.

0:28:32 > 0:28:34- I know, you copied me. - Yeah, exactly, right.

0:28:34 > 0:28:37So on the menu is what? This is the dish that I tried

0:28:37 > 0:28:39in your restaurant a couple of months back.

0:28:39 > 0:28:42- You did indeed.- This is a taste of Jersey, isn't it, really?

0:28:42 > 0:28:44It is. I wanted to... As you say, I float around

0:28:44 > 0:28:47when I'm surfing and doing nothing, but looking back,

0:28:47 > 0:28:49and you see these lovely rocks that we get on the beach,

0:28:49 > 0:28:54what I wanted to do was actually bring a dish into the restaurant...

0:28:54 > 0:28:58- Right.- ..that was like the seashore on a rock, literally was.

0:28:58 > 0:29:02- Right.- So me and some of the chefs went out and we got

0:29:02 > 0:29:04a load of rocks, pebbles,

0:29:04 > 0:29:06whichever you want to call it...

0:29:06 > 0:29:09- Yeah.- ..and came up with this dish.

0:29:09 > 0:29:12- Basically, it's oyster mayonnaise.- Yeah.

0:29:12 > 0:29:14I don't know whether you're aware, but oysters have got

0:29:14 > 0:29:18a natural emulsifier. So if you mix them with an oil,

0:29:18 > 0:29:21- they actually thicken up like a mayonnaise.- Right.

0:29:21 > 0:29:24- So, hence, oyster mayonnaise. - Oyster mayonnaise.

0:29:24 > 0:29:27Cos a lot of people are a bit put off by oysters.

0:29:27 > 0:29:29They don't look... Well, you can see.

0:29:29 > 0:29:31To the eye like that, they don't look that appealing.

0:29:31 > 0:29:33They don't look as nice as these, anyway.

0:29:33 > 0:29:36- These are the lovely langoustines, which...- Beautiful, aren't they?

0:29:36 > 0:29:38..I have to say are my absolute food heaven.

0:29:38 > 0:29:40They are incredible, these things.

0:29:40 > 0:29:43The thing is, people are scared off by langoustines as well

0:29:43 > 0:29:46because of the preparation, but they are very easy, aren't they?

0:29:46 > 0:29:49Yeah, you just peel them. Well, I think the price as well, really.

0:29:49 > 0:29:52But I suppose the price is dictated because we don't eat them

0:29:52 > 0:29:55in the UK. We kind of export them all, don't we, really?

0:29:55 > 0:29:57We use a lot of French.

0:29:57 > 0:30:00- You know, Scottish langoustines and stuff are beautiful.- Yeah.

0:30:00 > 0:30:05So, that is the actual pebble that you brought over in your luggage?

0:30:05 > 0:30:08Yeah, that was the one you said to me, "Right, Mark, can you do the...

0:30:08 > 0:30:12- "Can you do the dish and can you bring a pebble?"- That is the pebble.

0:30:12 > 0:30:15These are tough cookies, these. This one was.

0:30:15 > 0:30:17They're actually like little native oysters, those,

0:30:17 > 0:30:20- in terms of the shape.- Yeah. We get a different type of oyster.

0:30:20 > 0:30:24It's more of a, almost like a claw shape.

0:30:24 > 0:30:27- They've got a big belly, whereas these are very narrow.- Yeah.

0:30:27 > 0:30:30Almost like a clam kind of shape, these are.

0:30:30 > 0:30:32Couldn't you fit those in your suitcase?

0:30:32 > 0:30:34No, no, no, funnily enough,

0:30:34 > 0:30:37I met the seaweed guy who got all of my seaweed at the airport as well.

0:30:37 > 0:30:39So, I'd got rocks in me suitcase.

0:30:39 > 0:30:43And I've got strange packages from strange men in wellies.

0:30:43 > 0:30:48- So, it's a wonder I got here with everything!- Right.- So, right...

0:30:48 > 0:30:53You can of course keep these shells from the langoustine.

0:30:53 > 0:30:56They make great soup as well. They're brilliant.

0:30:56 > 0:30:57So, keep those and freeze them.

0:30:57 > 0:31:00But there's the langoustines ready for you.

0:31:00 > 0:31:01- You're going to prepare that?- Yeah.

0:31:01 > 0:31:03Do you want me to do this, what is it,

0:31:03 > 0:31:05the beach that you want me to do?

0:31:05 > 0:31:08Yeah, if you can just start arranging the seaweed.

0:31:08 > 0:31:10We've got two types of seaweed there.

0:31:10 > 0:31:13The long one, which looks like samphire,

0:31:13 > 0:31:16- that is actually called a velvet horn.- This one?- Yeah.

0:31:16 > 0:31:20- And it actually tastes of oyster. - I'd go with that.

0:31:20 > 0:31:24- You'd go with that one?- Yeah, I'd go with that.- Tastes of oyster.

0:31:24 > 0:31:25- Yeah.- Right.

0:31:25 > 0:31:29And then the other one is a pepper dulse, which basically,

0:31:29 > 0:31:34they can only be in low tides, you can only get them in low tides.

0:31:34 > 0:31:37- Right.- So...- It smells...

0:31:37 > 0:31:41- It smells incredible, this stuff. - The pepper dulse, the small one,

0:31:41 > 0:31:45actually when it comes fresh out the sea, it smells of truffle.

0:31:45 > 0:31:48- You want to try?- Yeah.- Because it really does taste of the sea, this.

0:31:48 > 0:31:50That's fantastic, I love it.

0:31:50 > 0:31:54Oh, incredible. Yeah, amazing. It smells great, doesn't it?

0:31:54 > 0:31:56And that's the whole idea of this.

0:31:56 > 0:32:00It's very minerally, very fresh, that's the whole point of this dish.

0:32:00 > 0:32:03Right, so, in amongst that, we're going to make this, the beach bit.

0:32:03 > 0:32:06- You want me to do that? - If you could do that, please.

0:32:06 > 0:32:08A Jersey beef and not a...

0:32:08 > 0:32:10- A Jersey beach. - A Jersey beach, yeah.

0:32:10 > 0:32:13Right, so, what do we have here? We've got flour.

0:32:13 > 0:32:17- So, you're basically making crumble using anchovy oil.- Absolutely.

0:32:17 > 0:32:20My style of food is it's everything on the plate you need to be able to eat.

0:32:20 > 0:32:24- So, if we're going to do this, it needs to taste of something.- Right.

0:32:24 > 0:32:29So, hence by putting a little bit of anchovy oil in there,

0:32:29 > 0:32:32you end up with this and you get... It looks like a beach.

0:32:32 > 0:32:33Yeah.

0:32:33 > 0:32:38- So, you see how it's emulsifying now?- Yeah.

0:32:41 > 0:32:45Right, so you've got a little bit of parsley in there, have you?

0:32:45 > 0:32:48Just a little bit of parsley because the natural colour of the

0:32:48 > 0:32:51oyster isn't very appealing to the eye.

0:32:51 > 0:32:54So by just putting a little bit of parsley, it gives a bit of

0:32:54 > 0:32:57colour and helps the whole of the dish kind of settle in together.

0:32:57 > 0:33:01Right. What we'll do...

0:33:01 > 0:33:03So, this is like a crumble and then what we've got in there, I

0:33:03 > 0:33:06shall show you, we've basically just baked what I've blended in there.

0:33:06 > 0:33:08- That's got the anchovy in it. - Absolutely.

0:33:08 > 0:33:12That's what we end up with, this little bit of crumble.

0:33:12 > 0:33:15The best thing, when you make the oyster mayonnaise,

0:33:15 > 0:33:20- it could do with, like, 20 minutes or so to start setting up.- Right.

0:33:20 > 0:33:25- Mark, is it a pebble beach or a sandy beach?- Both.

0:33:25 > 0:33:29We've got some of the best beaches you could possibly imagine.

0:33:29 > 0:33:32You know, James was there in the summer and he can vouch for that.

0:33:32 > 0:33:34I wasn't surfing!

0:33:34 > 0:33:38So, all I want to do with the langoustines,

0:33:38 > 0:33:41too many people think you've got to overcook 'em.

0:33:41 > 0:33:44But by just giving them 30 seconds on one side...

0:33:44 > 0:33:46I'll put these over to here.

0:33:48 > 0:33:51Give them a little bit of golden brown.

0:33:51 > 0:33:54- Do you like langoustines by any chance?- Absolutely.

0:33:54 > 0:33:56You can't waste these little fellows. Look at them!

0:33:56 > 0:33:59OK. Right. So, if you could start dressing...

0:33:59 > 0:34:03- Now, you've got two restaurants now, haven't you, in Jersey?- Absolutely.

0:34:03 > 0:34:07We've got the Atlantic Hotel and Ocean Restaurant,

0:34:07 > 0:34:10- which I've got my Michelin star and my four rosettes.- Yeah.

0:34:10 > 0:34:13And then a new addition to the collection is Mark Jordan at the Beach,

0:34:13 > 0:34:18- which is a stripped down version of what I do at The Atlantic.- Yeah.

0:34:18 > 0:34:23Still emphasising on the fact that it's fantastic ingredients.

0:34:23 > 0:34:25But not kind of this style.

0:34:25 > 0:34:28- This is what you get when you go to Ocean.- Yeah.

0:34:28 > 0:34:32The idea of Mark Jordan at the Beach was to offer... If somebody wanted

0:34:32 > 0:34:35the best bit of grilled fish, you know, that's where you'd get it.

0:34:35 > 0:34:38And all you get is grilled fish with

0:34:38 > 0:34:41a nice caper and, what, gherkin butter and a slice of lemon.

0:34:41 > 0:34:45- But both places have the most amazing views, don't they?- They do, yeah.

0:34:45 > 0:34:49- There again, you've visited both of them, so you know first-hand.- Yeah.

0:34:49 > 0:34:53So, yeah, The Atlantic Hotel is on the west side of the island.

0:34:53 > 0:34:55You can virtually see it from the airport when you land.

0:34:55 > 0:35:01And then Mark Jordan is in between St Helier and the Atlantic.

0:35:01 > 0:35:05So, in comparison re geography, they're all, you know,

0:35:05 > 0:35:10- relevant to each other. Not too far away.- Yeah. I can't wait

0:35:10 > 0:35:15to see what people have a go at when they make this over the weekend.

0:35:15 > 0:35:18- I'll get an order for rocks. - It would be quite funny, you know.

0:35:18 > 0:35:21Right, all I'm going to do with the langoustines...

0:35:21 > 0:35:24Yeah, I can see the producer, who lives in London,

0:35:24 > 0:35:27using sort of a flagstone for this sort of stuff, you know!

0:35:27 > 0:35:29Into the langoustine pan.

0:35:31 > 0:35:33Just wilt the spinach.

0:35:33 > 0:35:37Grab a pan there. So, these are now done.

0:35:37 > 0:35:39Yeah.

0:35:39 > 0:35:42Still nice and tender - not like little bits of rubber.

0:35:45 > 0:35:48- Little bit of lemon on there. - Thank you.

0:35:48 > 0:35:51There we are. PAN SIZZLES

0:35:51 > 0:35:53The secret of this place...with this dish,

0:35:53 > 0:35:55is you are blessed with some pretty

0:35:55 > 0:35:58incredible ingredients over there, aren't you, really?

0:35:58 > 0:36:01Well, for an island nine by five, it's phenomenal.

0:36:01 > 0:36:04You know, I've got my own beef, I've got my own lobster,

0:36:04 > 0:36:09- I've got my own scallops, I've got my own oysters, seaweed.- Pebbles.

0:36:09 > 0:36:11Pebbles, yeah. There you go, yeah, I forgot about the pebbles.

0:36:11 > 0:36:15- Surfing board.- Surfboard, yeah.- He's got that, surfboard, everything.

0:36:15 > 0:36:20And then you've got that amazing, what was that old, erm,

0:36:20 > 0:36:23World War II bunker that you took me to?

0:36:23 > 0:36:26- Amazing lobsters and stuff like that.- Yes. Sean Faulkner.

0:36:26 > 0:36:28Basically, he's got a vivier,

0:36:28 > 0:36:31which is an old-fashioned way of keeping lobsters, in a bunker.

0:36:31 > 0:36:34- In an old World War II bunker. - Are they just all sitting there?

0:36:34 > 0:36:37He just stores lobsters in it. It's incredible to go and see.

0:36:37 > 0:36:41But the thing is that the water is changed twice a day

0:36:41 > 0:36:44with the natural tide.

0:36:44 > 0:36:47And, you know, so they're constantly in fresh water.

0:36:47 > 0:36:51And the quality of the lobsters and the crabs is phenomenal.

0:36:51 > 0:36:53There you are.

0:36:53 > 0:36:55A little bit of pea shoots, just to give it a little bit of...

0:36:55 > 0:36:59DAWN CHUCKLES I did tell you this was impressive.

0:36:59 > 0:37:01..fresh flavour. Ah, thank you.

0:37:01 > 0:37:04- Amazing.- It does look fantastic. So tell us what that is again.

0:37:04 > 0:37:05There we've got a pan-fried

0:37:05 > 0:37:07langoustine on a Jersey rock

0:37:07 > 0:37:08with oyster mayonnaise.

0:37:08 > 0:37:10You HAVE to go to this man's restaurants. Brilliant.

0:37:16 > 0:37:20- Absolutely brilliant. Now, obviously you can't eat this.- No, I can't.

0:37:20 > 0:37:23- So, we've got you a pebble! - I could try, I was going to say I could try...

0:37:23 > 0:37:27- We haven't forgotten about you.- OK. - We've got some lovely Jersey

0:37:27 > 0:37:29chocolates and a traditional Jersey black butter.

0:37:29 > 0:37:32Aw! Black butter? What's that?

0:37:32 > 0:37:36- I don't know. He got it free with the chocolates from Duty-free.- OK.

0:37:36 > 0:37:41It's a traditional complement. It's cooked down with apples and spices.

0:37:41 > 0:37:44- It's very traditional in Jersey.- OK. - But it's fantastic as a...

0:37:44 > 0:37:48- Oh, thank you.- Enjoy.- Dawn, thank you for not eating this!

0:37:48 > 0:37:50THEY LAUGH

0:37:50 > 0:37:53- Have a chocolate. Tell us what you reckon.- It's amazing.- Thank you.

0:37:58 > 0:38:00And there you have it. Life's one big beach with Mark.

0:38:00 > 0:38:03And that's a beach I'd love to visit.

0:38:03 > 0:38:05Those langoustines looked absolutely incredible.

0:38:05 > 0:38:08All helped along nicely by the matching outfits.

0:38:08 > 0:38:11Up next, we're joining Keith Floyd on another of his amazing

0:38:11 > 0:38:14culinary tours. Enjoy.

0:38:18 > 0:38:20BICYCLE BELLS RING

0:38:20 > 0:38:23It's true to say that all my thoughts of Vietnam have been

0:38:23 > 0:38:26tempered by the newsreel footage of the '60s and '70s.

0:38:26 > 0:38:28The total utter futility and horror of war.

0:38:28 > 0:38:31So, I wasn't prepared for this breathtaking ride through throngs

0:38:31 > 0:38:35of bicycles and mopeds with young people chattering like starlings.

0:38:35 > 0:38:38And, oh, yes, a quick food note.

0:38:38 > 0:38:40Bread here, thanks to the gastronomic calling card of

0:38:40 > 0:38:43the French, is practically as important as rice.

0:38:43 > 0:38:45Anyway, I was happy and hungry when

0:38:45 > 0:38:48I arrived at the Floating Hotel on the Saigon River.

0:38:48 > 0:38:49I felt as though I was about to take

0:38:49 > 0:38:52a gastronomic cruise in this steamy, noisy land.

0:39:00 > 0:39:02Welcome to the Floating Hotel.

0:39:02 > 0:39:04'Normally, I'd make straight for the bar.

0:39:04 > 0:39:07'But it was very nearly morning and I was ravenous.

0:39:07 > 0:39:09'So, I made a beeline for the kitchen to cook a classic

0:39:09 > 0:39:11'Vietnamese dish for an early breakfast.'

0:39:11 > 0:39:13Vietnamese are industrious,

0:39:13 > 0:39:16hard-working, incredibly energetic people.

0:39:16 > 0:39:20But they couldn't sustain 12 hours in a paddy field or 12 hours in an

0:39:20 > 0:39:23industrial unit without something really good to line their stomachs

0:39:23 > 0:39:27before they started the day, so one of the most essential things here

0:39:27 > 0:39:28in Vietnam is a great breakfast.

0:39:28 > 0:39:32A thing called a Pho, which is in fact spelt P-H-O.

0:39:32 > 0:39:36It's a Pho. And it's a soup of noodles.

0:39:36 > 0:39:39Now, what else goes into that soup would depend on your economic circumstances.

0:39:39 > 0:39:42You might put chicken, you might put meat, you might put fish.

0:39:42 > 0:39:45But as long as you've got noodles and the rich stock, you can't go wrong.

0:39:45 > 0:39:48So, no further delay, let's have a look at this wonderful stock.

0:39:48 > 0:39:54OK, it's a beef stock made with lovely marrow bones, OK?

0:39:54 > 0:39:58Water, cloves, star anise, a wonderful Chinese medicinal nut,

0:39:58 > 0:40:02black peppercorns, a burnt onion for flavouring and colour,

0:40:02 > 0:40:05white radish and ginger.

0:40:05 > 0:40:07Now, back up to me, please, Paul.

0:40:07 > 0:40:10Because it's me, I'm having a luxurious version of it with some

0:40:10 > 0:40:14lovely fillet of beef, which you must cut in very, very thin slices.

0:40:14 > 0:40:16And to enable you to do this,

0:40:16 > 0:40:18it's a good idea to have the beef slightly frozen.

0:40:18 > 0:40:21And to assemble, it's terribly simple.

0:40:21 > 0:40:24You put some pre-cooked noodles into the bowl like so. Excuse me, Paul.

0:40:24 > 0:40:26You then get some

0:40:26 > 0:40:29little pieces of beef, very thin, as thin as you can get them,

0:40:29 > 0:40:31around the side of the bowl like that.

0:40:32 > 0:40:35Then some onion.

0:40:35 > 0:40:37Some spring onion next.

0:40:37 > 0:40:40Then we pop in the piping hot beef stock

0:40:40 > 0:40:45over the whole thing. This, of course, cooks through the beef

0:40:45 > 0:40:47and makes the spring onions crunchy.

0:40:48 > 0:40:52Bean sprouts, chillies, as many as you can stand,

0:40:52 > 0:40:55and some spring onions, and finally,

0:40:55 > 0:40:58finally a lovely little raw egg yolk.

0:41:03 > 0:41:06And that goes pop into there like that.

0:41:26 > 0:41:28Hector, I think you'd like Vietnam.

0:41:28 > 0:41:32It reminds me of a powerful animal that's just beginning to wake up.

0:41:32 > 0:41:33In the early morning,

0:41:33 > 0:41:36you can feel a sort of frisson as the people make their way to work.

0:41:36 > 0:41:38I must say, I feel lucky to be here now because there's

0:41:38 > 0:41:41a definite feeling of change in the air.

0:41:48 > 0:41:50A quick historical note here, Hector,

0:41:50 > 0:41:52as I whizz round on this brilliant cyclone.

0:41:52 > 0:41:55For centuries, this land was ruled by the Chinese.

0:41:55 > 0:41:57Then 100 or so years ago, the French arrived,

0:41:57 > 0:42:01and no matter how many baguettes they baked or boulevards they built,

0:42:01 > 0:42:03the Vietnamese didn't really care for them either.

0:42:03 > 0:42:07Anyway, Ho Chi Minh City, or Saigon as the locals still call it,

0:42:07 > 0:42:08is definitely on the move

0:42:08 > 0:42:11and no doubt raising a few eyebrows in the capital Hanoi,

0:42:11 > 0:42:14as it becomes more capitalistic as each day passes.

0:42:16 > 0:42:18Dangerous!

0:42:18 > 0:42:22And now to the central market, built, incidentally, by the French.

0:42:22 > 0:42:24Oh, this is wonderful!

0:42:24 > 0:42:26Look at the brilliant colours of these chickens.

0:42:26 > 0:42:28They've been pecking away eating rice and worms in the

0:42:28 > 0:42:30villages that circle the city.

0:42:30 > 0:42:33This market has the feel of a rich oil painting.

0:42:34 > 0:42:37Vegetables are high on the list of Vietnamese cuisine,

0:42:37 > 0:42:39and a great deal of them grow in water.

0:42:39 > 0:42:42Like these fish leaves, slightly coarse like young ivy,

0:42:42 > 0:42:46but with a distinct taste of fish, and very good for the digestion.

0:42:46 > 0:42:50Or these stalks of taro, finely sliced, are quite delicious.

0:42:50 > 0:42:53A great deal of the fish here comes from fresh water and

0:42:53 > 0:42:54no matter how much salt you use,

0:42:54 > 0:42:57you can still taste the earthiness of the Saigon River.

0:42:57 > 0:42:59Preserved fish, too, is very popular.

0:42:59 > 0:43:01This took my eye.

0:43:01 > 0:43:03A surrealist impression of salted and dried fish,

0:43:03 > 0:43:05good enough to hang on any wall.

0:43:06 > 0:43:09But I'm here to cook a simple, refreshing dish that is eaten

0:43:09 > 0:43:13by millions of Vietnamese every day on practically every street corner.

0:43:13 > 0:43:16It's a sort of spicy soup with tender beef and vegetables.

0:43:18 > 0:43:20If ever you find yourself in the middle of Ho Chi Minh City,

0:43:20 > 0:43:24the Red Square, or Piccadilly, and you're feeling really hungry,

0:43:24 > 0:43:27then this is the perfect snack for you.

0:43:27 > 0:43:29First of all, you need a thing called a steamboat.

0:43:29 > 0:43:33OK? And in your charcoal-fired steamboat, you need some beef stock,

0:43:33 > 0:43:37lightly spiced with some chillies. OK, Paul, have you got that?

0:43:37 > 0:43:40Beef stock, lightly spiced with chillies.

0:43:40 > 0:43:44Then you need some okra, ladies' fingers, cut into thin slices.

0:43:44 > 0:43:46Then you need the leaves of taro,

0:43:46 > 0:43:49that's the sweet potato leaves, finely sliced, OK?

0:43:49 > 0:43:51Back up to me, Paul, please.

0:43:51 > 0:43:53As you can see, we have a small audience with us today because

0:43:53 > 0:43:57it's their half term, you see, that's why they're all here.

0:43:57 > 0:43:59Then we have some Chinese mushrooms,

0:43:59 > 0:44:01a little bit of beef,

0:44:01 > 0:44:04and because we want this to be a sweet and sour dish, we have

0:44:04 > 0:44:09the sourness from the chillies and the sweetness from the pineapple.

0:44:09 > 0:44:12OK, very important. This is a hot, sweet, sour dish.

0:44:12 > 0:44:14Then we have some little pieces of fillet of beef,

0:44:14 > 0:44:18any kind of beef will do, OK?

0:44:18 > 0:44:20And then the leaves from the cumin plant.

0:44:20 > 0:44:23Normally you have these as dried... Back up to me, please, Paul.

0:44:23 > 0:44:26Normally they're dry little pods which you put into your curries.

0:44:26 > 0:44:30This is the leaf from the actual herb tree itself, so the

0:44:30 > 0:44:34first thing you do is put your vegetables into there like that.

0:44:35 > 0:44:37OK? Into the hot stock.

0:44:39 > 0:44:46Then it you put your cumin leaves in like so.

0:44:46 > 0:44:50Then you put the mushrooms in. It's all very simple. Big close-up here.

0:44:50 > 0:44:55Look at the fire we've got going in there. Lovely little charcoal fire.

0:44:55 > 0:45:00Then for the sweetness to go with the sour, the fresh pineapple.

0:45:00 > 0:45:01Then we put in our fresh beef.

0:45:03 > 0:45:05Take that off the edge there.

0:45:07 > 0:45:11And you pop the lid on.

0:45:11 > 0:45:15And you simmer that for about eight minutes, charcoal mark two,

0:45:15 > 0:45:18and then I shall feed the 5,000.

0:45:24 > 0:45:27It's not only architecture and baguettes the French left behind,

0:45:27 > 0:45:30but brilliant Citroen Light 15s, one of the great cars, I reckon.

0:45:30 > 0:45:32But I digress.

0:45:33 > 0:45:36For those of you who want to make this at home,

0:45:36 > 0:45:38fan your steamboat for maximum heat for at least another six minutes.

0:45:38 > 0:45:40When you remove the lid,

0:45:40 > 0:45:43the smell of chillies and beef and the spicy, sweet stock with the

0:45:43 > 0:45:47fresh vegetables will make you want to jump up and down with excitement.

0:45:49 > 0:45:51But is it ready?

0:45:51 > 0:45:53And I think it is.

0:45:53 > 0:45:56I'll just have a little taste before I give it to everybody else.

0:46:02 > 0:46:03Sweet, sour, refreshing.

0:46:03 > 0:46:07Just the sort of thing you'd find here at any street side stall.

0:46:07 > 0:46:09Except they use the same broth throughout the day, so the

0:46:09 > 0:46:13later at night you have it, the richer and stronger the broth is.

0:46:13 > 0:46:16Here we are. Would you like some? You'd like some.

0:46:21 > 0:46:24A little bit? Would you like some?

0:46:26 > 0:46:28Want to try some?

0:46:28 > 0:46:30They're a trusting lot, aren't they?

0:46:30 > 0:46:32We come all this way,

0:46:32 > 0:46:358,000 miles to cook snacks for people and none of them want it.

0:46:35 > 0:46:37Would you like some?

0:46:38 > 0:46:40No? Go on.

0:46:42 > 0:46:48THEY SPEAK VIETNAMESE

0:46:55 > 0:46:57Clearly, he's not called Oliver Twist,

0:46:57 > 0:46:59but I'm sure he really liked it.

0:46:59 > 0:47:02He was just a bit camera shy, that's all. It could happen to anyone.

0:47:02 > 0:47:06And now - sorry, Pythons - for something completely different.

0:47:06 > 0:47:09This is one of Saigon's famous snake restaurants.

0:47:09 > 0:47:11I thought I'd pop in just for a quiet beer.

0:47:11 > 0:47:15Not to eat, you understand, but to soak up the atmosphere.

0:47:15 > 0:47:18These, would you believe, are bats. Free range, of course,

0:47:18 > 0:47:22waiting to be roasted or stir-fried. Not for me, though.

0:47:22 > 0:47:25Anyway, as I said, this is a serious snake restaurant where cobra,

0:47:25 > 0:47:28which are plentiful in these parts, are selected by the customers

0:47:28 > 0:47:31just like the luckless lobster in the tank back home.

0:47:31 > 0:47:33WHISTLING

0:47:33 > 0:47:36But I'm not sure about this at all. I really am not.

0:47:39 > 0:47:43So once the bloody deed is done, the snake is gutted, de-scaled,

0:47:43 > 0:47:45and put into a pressure cooker to soften the flesh

0:47:45 > 0:47:47so the bones can be easily removed.

0:47:47 > 0:47:49If you want to do this at home,

0:47:49 > 0:47:52cook your cobra for at least five minutes, OK?

0:47:53 > 0:47:56Incidentally, the dog is not on the menu.

0:47:57 > 0:48:00Now, the cobra is cut up into handy bite-sized chunks,

0:48:00 > 0:48:02minus the bones, and is stir-fried

0:48:02 > 0:48:05with chilli, ginger, garlic and lemon grass,

0:48:05 > 0:48:09then a few sweet potatoes are added and the dish is complete.

0:48:09 > 0:48:13Much loved by the Vietnamese and very nutritious, but not for me.

0:48:14 > 0:48:16While I beat a hasty retreat,

0:48:16 > 0:48:19let me leave you with a thought from a philosopher.

0:48:19 > 0:48:23Men eat the flesh of grass-fed and grain-fed animals,

0:48:23 > 0:48:26deer eat grass, centipedes find snakes tasty

0:48:26 > 0:48:29and hawks and falcons relish mice.

0:48:29 > 0:48:33Of these four, which knows how food ought to taste?

0:48:33 > 0:48:36On a gentle river cruise, there's nothing like a slow-cooking,

0:48:36 > 0:48:39rich, hearty, chicken and sweet potato curry,

0:48:39 > 0:48:41which is exactly what we're going to cook now,

0:48:41 > 0:48:43so let's have a look at the ingredients, Paul.

0:48:43 > 0:48:47Some lovely fillets of leg of chicken, OK?

0:48:47 > 0:48:51Some sweet potatoes just quickly deep-fried in oil.

0:48:51 > 0:48:57Some coconut milk, some very finely chopped onion, garlic, curry powder.

0:48:57 > 0:49:01Now, this is the ordinary curry powder that mum used to use

0:49:01 > 0:49:03all those years ago when you were a kid and she used to curry

0:49:03 > 0:49:07the remains of Sunday lunch on Mondays with currants and apples

0:49:07 > 0:49:11and grated coconut. It's that kind of curry powder. Very ordinary.

0:49:11 > 0:49:14Also, we have some ground turmeric, some crushed, dried chillies,

0:49:14 > 0:49:18some fresh chillies, some very finely chopped lemongrass

0:49:18 > 0:49:22and a couple of bruised stalks of lemongrass. So first things first.

0:49:22 > 0:49:24Onions into the hot oil.

0:49:27 > 0:49:30Just let them get a little bit brown

0:49:30 > 0:49:33and softened, add a little bit of garlic like so.

0:49:35 > 0:49:37And then a few pieces of chicken.

0:49:52 > 0:49:57Let them take a little bit of colour and then we will add in

0:49:57 > 0:49:59our curry powder.

0:50:02 > 0:50:05Right. Dried chillies go in next.

0:50:06 > 0:50:08This is quite a hot, beefy number.

0:50:10 > 0:50:13Chopped lemongrass.

0:50:13 > 0:50:14All cooked down.

0:50:16 > 0:50:20The two big pieces of bruised lemongrass for extra flavour.

0:50:22 > 0:50:25Fresh chillies. A little bit of sugar.

0:50:28 > 0:50:30A little bit of salt.

0:50:32 > 0:50:35And a little pepper.

0:50:35 > 0:50:41And now we moisten that with some simple chicken stock.

0:50:53 > 0:50:57And let it simmer gently away

0:50:57 > 0:51:00for about 30 minutes

0:51:00 > 0:51:02or until the chicken is tender,

0:51:02 > 0:51:05and then we'll add the enriching coconut cream

0:51:05 > 0:51:07to finish the dish off.

0:51:16 > 0:51:19Drifting down this fat, oily river,

0:51:19 > 0:51:21you feel a remarkable sense of detachment,

0:51:21 > 0:51:25as if you were abandoned and alone on the very edge of the earth.

0:51:27 > 0:51:31But behind the elephant palms are lots of little farms like this.

0:51:31 > 0:51:33The people of the south have always been farmers

0:51:33 > 0:51:36and on this rich alluvial soil, anything grows,

0:51:36 > 0:51:38and home-fed pork is the prime meat of the area.

0:51:38 > 0:51:42You can conjure up a recipe by picking mangoes, bananas,

0:51:42 > 0:51:44and fresh green peppercorns from any garden.

0:51:44 > 0:51:48The houses are primitive and built to channel what breeze there is

0:51:48 > 0:51:49through every room.

0:51:53 > 0:51:57Oh, yes. What a simple, clean, and refreshing dish this is.

0:51:57 > 0:51:59Bean sprouts and green beans,

0:51:59 > 0:52:03cooked lightly in peanut oil with garlic and ginger.

0:52:03 > 0:52:05An old saying here says that for each meal, however humble,

0:52:05 > 0:52:08be it congee or rice,

0:52:08 > 0:52:11remember that someone worked very hard to produce it.

0:52:11 > 0:52:13Anyway, towards the end of the cooking process,

0:52:13 > 0:52:17some bean curd is added and the finished dish would cost pence,

0:52:17 > 0:52:19but it's soothing, satisfying,

0:52:19 > 0:52:22and totally right for this hot, sultry climate.

0:52:22 > 0:52:24Anyway, back to my curry.

0:52:28 > 0:52:32Now, phase two. Partly cooked sweet potatoes.

0:52:33 > 0:52:35They go in.

0:52:35 > 0:52:39Look at that. That is really good, isn't it?

0:52:39 > 0:52:41And then some thick coconut cream.

0:52:43 > 0:52:46And let that simmer for another ten minutes,

0:52:46 > 0:52:49so it thickens up a bit, and you will have an exquisite,

0:52:49 > 0:52:53invigorating, perfect for this very hot, humid climate.

0:52:53 > 0:52:55The sweetness, the sourness,

0:52:55 > 0:52:58and the hotness of it makes you feel really good.

0:53:02 > 0:53:05I let that cook away for another 15 minutes,

0:53:05 > 0:53:07when a gust of wind blew the saucepan lid off,

0:53:07 > 0:53:08never to be seen again.

0:53:14 > 0:53:17He is just ace.

0:53:17 > 0:53:19And as ever on Best Bites, we're looking back at some of the

0:53:19 > 0:53:22best recipes from the Saturday Kitchen archives.

0:53:22 > 0:53:24Still to come on today's show,

0:53:24 > 0:53:25Bryn Williams and Lisa Faulkner

0:53:25 > 0:53:27battle it out in the omelette challenge.

0:53:27 > 0:53:30Who will wind up with a runny reputation?

0:53:30 > 0:53:34And New Zealand's Annabel Langbein makes her Saturday Kitchen debut

0:53:34 > 0:53:36with a healthy take on sesame prawn toast.

0:53:36 > 0:53:39She serves them up with a sumptuous spicy beef

0:53:39 > 0:53:41and harvest vegetable salad.

0:53:41 > 0:53:44Plus supermodel Jodie Kidd patiently awaits her fate.

0:53:44 > 0:53:47Will James dish her up her food heaven,

0:53:47 > 0:53:50a pan-fried Dover sole with a chorizo, gnocchi and artichoke stew,

0:53:50 > 0:53:55or her food hell, tamarind glazed mackerel with lemongrass noodles?

0:53:55 > 0:53:58Stay with us and find out what she got at the end of the show.

0:53:58 > 0:54:00Now for one of the finest of Frenchmen.

0:54:00 > 0:54:04Pierre Koffman is making souffle and pistachio nuts,

0:54:04 > 0:54:07much to the delight of Jennifer Ellison.

0:54:07 > 0:54:10- Welcome back, Pierre. Your second time on the show.- Yes, second time.

0:54:10 > 0:54:12- And another masterclass. - I must enjoy it, I suppose.

0:54:12 > 0:54:15You must enjoy it. And another masterclass for us.

0:54:15 > 0:54:18- This time one of your trademark dishes, a souffle.- Yes.

0:54:18 > 0:54:21Pistachio souffle. In the restaurant, this is a beginning.

0:54:21 > 0:54:26- OK, so how do we make it, then? - I shouldn't show you.

0:54:26 > 0:54:30- But I am going to. You are going to help me.- OK. Well, he is as well.

0:54:30 > 0:54:33This is the first time we've ever sat him here, you see.

0:54:33 > 0:54:36- I've got a lot of help. We start by boiling the milk.- Yeah, OK.

0:54:36 > 0:54:38People would pay good money to see this.

0:54:38 > 0:54:41Now, we're going to make a creme patissiere, is that right?

0:54:41 > 0:54:43Yes, that's right. The basic is the creme patissiere.

0:54:43 > 0:54:49- After you mix eggs...- Do you want to butter those?- Yeah, fine, yes.

0:54:49 > 0:54:52- And you use melted butter, not softened butter.- Yeah, exactly, yes.

0:54:52 > 0:54:57And it is always better if you put your mould in the fridge before

0:54:57 > 0:55:02- so the butter will stick to the... - To the mould.

0:55:02 > 0:55:05- Any particular way, chef? Round and round?- As you like.

0:55:05 > 0:55:07I leave it to your imagination.

0:55:07 > 0:55:12- If it goes wrong, I go... - No pressure.- As you like.

0:55:12 > 0:55:14Now, for people watching this...

0:55:14 > 0:55:17It's like a Who's Who of chefs that have gone through your kitchen,

0:55:17 > 0:55:19particularly at Le Tante Claire.

0:55:19 > 0:55:22Yeah, we had quite a lot of chefs, you know.

0:55:22 > 0:55:26- I'm still in contact with most of them.- Right, so tell us...

0:55:26 > 0:55:31We have got Tom Kitchin in Edinburgh. Tom Higgins.

0:55:35 > 0:55:38- Bruno Loubet.- Bruno Loubet.

0:55:38 > 0:55:41- Eric Chavot.- Eric Chavot, yes.

0:55:41 > 0:55:44- Marco Pierre White. - Marco Pierre White.

0:55:44 > 0:55:49- Gordon Ramsay.- Gordon Ramsay. So quite a long list.

0:55:49 > 0:55:53But, you know, those guys were moving from one place to the other

0:55:53 > 0:55:56and they learned their trade like that.

0:55:56 > 0:56:00Some we stay very good friends with some of them, like Tom,

0:56:00 > 0:56:03who is a kind of son for me.

0:56:03 > 0:56:07And some I don't see them so much because they've got other

0:56:07 > 0:56:09things to do in life.

0:56:09 > 0:56:14- Right, what have we got in here, then?- I mix the eggs and sugar

0:56:14 > 0:56:20until they turn slightly white. Then add the flour. The flour...

0:56:20 > 0:56:24And beat it again and that is going to drop the milk inside.

0:56:24 > 0:56:28A little bit at the beginning because you don't want to cook

0:56:28 > 0:56:30the eggs if you put too much at the start.

0:56:30 > 0:56:33Now you can go, it's fine, yes.

0:56:33 > 0:56:35That's that one.

0:56:35 > 0:56:38That will mix it fine, yes. Now I'm going to add a bit of...

0:56:38 > 0:56:40Now, tell us about this pistachio puree because

0:56:40 > 0:56:41this is the key to it, really.

0:56:41 > 0:56:43You've got to get really good quality stuff.

0:56:43 > 0:56:44Yeah, top-quality pistachios.

0:56:44 > 0:56:48They taste nice and are beautiful. The colour is nice. It is green.

0:56:48 > 0:56:52Attractive to the eyes. And good to taste, of course.

0:56:52 > 0:56:57- And this will be a French pistachio puree, yeah?- Yeah, I suppose...

0:56:57 > 0:57:00Where the pistachio come from, I suppose Italy,

0:57:00 > 0:57:05where they've got the best pistachios of anywhere in the world.

0:57:05 > 0:57:07We buy it from France, yes, of course.

0:57:07 > 0:57:11Now Bryn is going to put the chocolate in there

0:57:11 > 0:57:13inside the souffle.

0:57:13 > 0:57:15Normally, a lot of souffles use sugar.

0:57:15 > 0:57:18In that recipe, I changed the sugar into chocolate to give

0:57:18 > 0:57:22a different taste and a nice colour when it's cooked.

0:57:22 > 0:57:24Who inspires you now?

0:57:24 > 0:57:26I mean, where'd you get your inspiration from now?

0:57:26 > 0:57:28Food's changed a lot.

0:57:28 > 0:57:32- Well, sometimes by watching Saturday Kitchen.- Yeah, yeah.

0:57:32 > 0:57:34LAUGHTER

0:57:34 > 0:57:36He came to my house the other weekend.

0:57:36 > 0:57:39I've never been so scared in my life about cooking for anybody.

0:57:39 > 0:57:42No, you go out and you read books, magazines,

0:57:42 > 0:57:46and you think about it because that's the only thing I do in life.

0:57:46 > 0:57:50I am a chef and I know nothing other than being a chef and cooking.

0:57:50 > 0:57:52But you still...

0:57:52 > 0:57:54I mean, for those people... Koffman's...

0:57:54 > 0:57:55The famous restaurant that

0:57:55 > 0:57:58you had was Le Tante Claire, that's the one where everybody...

0:57:58 > 0:58:01It was like the Mecca, wasn't it, when you were training as a chef.

0:58:01 > 0:58:04It just closed when I came to London in 1996.

0:58:04 > 0:58:06When did it close, Tante Claire?

0:58:06 > 0:58:09- 2003.- Oh, OK.

0:58:09 > 0:58:13- But then you... Yeah, it wouldn't let you in.- Yeah, that's what it is.

0:58:13 > 0:58:15Yeah, yeah.

0:58:15 > 0:58:18But then when you opened Koffman's, you're there behind the stove.

0:58:18 > 0:58:20Yeah, yeah.

0:58:20 > 0:58:22You know that because you've seen from time to time

0:58:22 > 0:58:24so I am always cooking because I enjoy it.

0:58:24 > 0:58:27There is no point going to be a chef and sitting in an office

0:58:27 > 0:58:31- doing paperwork.- Yeah. - To be honest, I never do paperwork.

0:58:31 > 0:58:34I leave it to the number two for all that.

0:58:34 > 0:58:36It is not the job of the chef to do paperwork.

0:58:36 > 0:58:40So we took the paste exactly the same as the pastry cream, you know.

0:58:40 > 0:58:44It looks like one, it tastes like one. And that's it.

0:58:44 > 0:58:46You've got to cook it for a few minutes

0:58:46 > 0:58:48to lose the taste of the flour.

0:58:48 > 0:58:51- That's quite important.- Do you want me to fire up the egg whites?

0:58:51 > 0:58:55- Yeah, good idea, yeah.- In there. Do you want a pinch of salt in there?

0:58:55 > 0:58:57- Are you using table salt? - A touch of salt, yes.

0:59:01 > 0:59:03Now, talking of classic dishes like this,

0:59:03 > 0:59:07you've republished one of your cookbooks with new photography.

0:59:07 > 0:59:09Exactly, yes.

0:59:11 > 0:59:14We call it Memory of Gascony.

0:59:14 > 0:59:19I've been brought up in Gascony, so...

0:59:22 > 0:59:29About between the 1960s, 1970s, '75, at that time, I moved to London.

0:59:29 > 0:59:34And the book is a story of what was happening in that type

0:59:34 > 0:59:41of farming community and with some recipes typical of local recipes.

0:59:41 > 0:59:47A lot of game, a lot of freshwater fish. Freshwater. A lot of poultry.

0:59:50 > 0:59:52You know, reading about you,

0:59:52 > 0:59:55your family was a huge inspiration to you.

0:59:55 > 0:59:58- Your mother when you were learning to cook.- Yeah, my mother

0:59:58 > 1:00:00and my grandmother.

1:00:00 > 1:00:03I think every French chef has got a fantastic grandmother.

1:00:03 > 1:00:07So mine was fantastic too, and she had... I suppose because

1:00:07 > 1:00:10- they've got more time to show you everything.- Yeah.

1:00:10 > 1:00:14So I spent all my holidays with her

1:00:14 > 1:00:17and I learned a lot.

1:00:17 > 1:00:18It's OK.

1:00:18 > 1:00:21- I know how it works. - LAUGHTER

1:00:24 > 1:00:27Just saying, Chef! LAUGHTER

1:00:27 > 1:00:31So it is better to keep the pastry cream a bit warm

1:00:31 > 1:00:35because it's easier to mix the eggs into it

1:00:35 > 1:00:39and the cooking time will be cut by two or three minutes.

1:00:41 > 1:00:45You start by mixing a bit of the egg white with a whisk.

1:00:45 > 1:00:47You need to get this started, though, don't you?

1:00:47 > 1:00:49Yeah, that's right, yes.

1:00:49 > 1:00:52You don't want to finish with a big blob of cream or egg white.

1:00:52 > 1:00:56I've got the moulds. They're over there.

1:00:56 > 1:00:58- Right, you've got them?- Yeah.

1:00:58 > 1:01:01- And you carry on just with a spatula.- Yeah.

1:01:04 > 1:01:08And there, you've got to lift it, not to break the egg white.

1:01:11 > 1:01:13Now, is this on your restaurant menu now?

1:01:13 > 1:01:14Yes, it's still on.

1:01:14 > 1:01:19It's one of the three dishes left from the Tante Claire

1:01:19 > 1:01:22with the scallop and the pig's trotters.

1:01:22 > 1:01:25In fact, my reputation is made out of pig's trotters.

1:01:25 > 1:01:27LAUGHTER

1:01:27 > 1:01:30But it is really, that famous pig trotter with the mashed potato,

1:01:30 > 1:01:31the stuffed pig's trotter.

1:01:31 > 1:01:35With sweetbread and

1:01:35 > 1:01:37boiled mushrooms.

1:01:37 > 1:01:42I think the name Pierre Koffmann and trotters go hand in hand with any chef.

1:01:42 > 1:01:44I think... I think...

1:01:44 > 1:01:47You've got people who just come to eat the pig's trotter,

1:01:47 > 1:01:50- they don't come for anything else. - THEY LAUGH

1:01:50 > 1:01:56After we started in '77, so quite a lot of years.

1:01:56 > 1:01:57That is the year I was born.

1:01:57 > 1:01:59- Oh, yeah?- Yeah.

1:02:01 > 1:02:04- Have you got a spatula?- Perfect. - There you go.

1:02:07 > 1:02:10So, we still do quite a lot of pig's trotter

1:02:10 > 1:02:13and it is a kind of dish that has been copied all over Britain.

1:02:15 > 1:02:17- So is this in the book? - Yeah, it is, yes.

1:02:20 > 1:02:25I started the pig's trotter in 1977, where in England,

1:02:25 > 1:02:30it was not popular at the time, nobody wanted to eat that.

1:02:30 > 1:02:32It was for poor people.

1:02:32 > 1:02:35- In the oven for how long? - About 12 minutes.

1:02:35 > 1:02:3912 minutes. And then you can take these out because they are...

1:02:39 > 1:02:42They are the best souffles I've ever seen!

1:02:42 > 1:02:43THEY ALL LAUGH

1:02:43 > 1:02:45Just not fair! Look at that!

1:02:47 > 1:02:50That's the one I did before, not in front of the camera.

1:02:51 > 1:02:54- Wow.- How fantastic does that look?

1:02:57 > 1:03:00- Look at that.- At the restaurant, we serve it with an ice cream.

1:03:00 > 1:03:01We just cut the top

1:03:01 > 1:03:05and drop pistachio ice cream into it.

1:03:05 > 1:03:08I think we've found a new Saturday Kitchen presenter, to be honest.

1:03:08 > 1:03:10He's over here! THEY LAUGH

1:03:10 > 1:03:13So you've got to tell me if it is better than the one you did

1:03:13 > 1:03:14- for the show.- It is certainly...

1:03:14 > 1:03:16- Mine was a bit lopsided. - THEY LAUGH

1:03:16 > 1:03:18Go on, then, dive in, tell us what do you think.

1:03:18 > 1:03:21- And like you said, you put ice cream in there?- Inside, yes.

1:03:24 > 1:03:25That's good.

1:03:30 > 1:03:33That's real skill - a souffle with an ice cream middle.

1:03:33 > 1:03:37You can always rely on Pierre to deliver the best of the best.

1:03:37 > 1:03:40Now, the leaderboard looms and frying pans are at the ready

1:03:40 > 1:03:42for today's Omelette Challenge.

1:03:42 > 1:03:45Paul Rankin is still at the centre of the pan - 17.5 seconds.

1:03:45 > 1:03:47So the usual rules apply, guys.

1:03:47 > 1:03:49Bryn, I know you're sat there in 22 seconds,

1:03:49 > 1:03:52anybody that you'd like to beat on our board, Lisa? Anybody on there?

1:03:52 > 1:03:54I'll be quite happy to be up here.

1:03:54 > 1:03:56- Oh, really?- Just here. Just on the handle.

1:03:56 > 1:03:59So, usual rules apply, three-egg omelette as fast as you can.

1:03:59 > 1:04:01Are you ready? Three, two, one, go.

1:04:05 > 1:04:07This is where, if you like eggshells,

1:04:07 > 1:04:08you might want to taste some.

1:04:08 > 1:04:09LISA LAUGHS

1:04:23 > 1:04:25It's the wait and see now.

1:04:26 > 1:04:29- I don't think you're going to beat your time, Bryn.- No, I'm not.

1:04:29 > 1:04:32- It's all right, Bryn, you can be slow today.- Who's slow?

1:04:34 > 1:04:37Just get it on there. CYMBAL CRASHES

1:04:37 > 1:04:40That's all right, half of it's still left in the pan.

1:04:40 > 1:04:41BRYN LAUGHS

1:04:41 > 1:04:42Oh, that's a bad one.

1:04:47 > 1:04:48- That's really hot. - CYMBAL CRASHES

1:04:50 > 1:04:52- That's all right.- Not bad.

1:04:58 > 1:05:01- You see I picked the shell out for you?- It's cooked.- Did you see that?

1:05:01 > 1:05:03This one.

1:05:03 > 1:05:06- Go for an edge, James. - Is it cooked?- It is cooked!- Is it?

1:05:08 > 1:05:09Well, I think it's butter.

1:05:09 > 1:05:11It tastes delicious. THEY LAUGH

1:05:13 > 1:05:15- Right, Lisa.- Yes.

1:05:15 > 1:05:17LISA LAUGHS

1:05:19 > 1:05:23- Where do you think you are on the board?- Somewhere down the bottom.

1:05:23 > 1:05:26- Somewhere around the bottom?- Yeah. - You are correct.

1:05:26 > 1:05:27You are down here.

1:05:27 > 1:05:3047.20.

1:05:30 > 1:05:33- But it's not a bad omelette, though, is it?- No, it's not bad.

1:05:33 > 1:05:36- There you go. Bryn.- No. You're going to ask me, aren't you?

1:05:36 > 1:05:38Have I beaten 22 seconds? No.

1:05:39 > 1:05:42- You are not quicker.- That's been there for about three years.

1:05:42 > 1:05:45Stick it in your new kitchen in your restaurant. There you go.

1:05:49 > 1:05:52Well, so, Lisa didn't make the pan handle nor anywhere near

1:05:52 > 1:05:55the top of the leaderboard but a valiant effort anyway.

1:05:55 > 1:05:58And, Bryn, serves you right for being so good last time.

1:05:58 > 1:06:01Our next treat on today's menu is Annabel Langbein.

1:06:01 > 1:06:03She has come all the way from New Zealand

1:06:03 > 1:06:05to join the Saturday Kitchen line-up.

1:06:05 > 1:06:08There is plenty of sesame and sizzling to be had in this recipe.

1:06:08 > 1:06:09Enjoy.

1:06:09 > 1:06:12- Great to have you on the show. - It is so nice to be here.

1:06:12 > 1:06:14- You've travelled a long way to be here.- I have.

1:06:14 > 1:06:16- What are you going to cook for us? - I am going to...

1:06:16 > 1:06:18I've got this beautiful piece of sirloin here.

1:06:18 > 1:06:20I mean, honestly, isn't that a beautiful piece of meat?

1:06:20 > 1:06:23I'm going to cook that and make a really yummy salad with it

1:06:23 > 1:06:25so I'm going to get you to chop some vegetables.

1:06:25 > 1:06:27We're going to make prawn toast and I'm going to demystify mayonnaise...

1:06:27 > 1:06:30- Demystify mayonnaise. - ..forever. Ever, ever, ever.

1:06:30 > 1:06:33So the veg you want me to chop up - we've got some pumpkin here,

1:06:33 > 1:06:36we've got some red pepper and obviously a little bit of aubergine.

1:06:36 > 1:06:39Can't find the knife I like.

1:06:40 > 1:06:42- Over there.- And you can kind of use...

1:06:42 > 1:06:45The thing I love about this, this is a meal on a plate.

1:06:45 > 1:06:47And you can use any kind of vegetables that you like

1:06:47 > 1:06:48and that are in season.

1:06:48 > 1:06:51Now, sell me New Zealand because it is a place I have never been.

1:06:51 > 1:06:54- You have to change that.- I've never to be honest been to Australia

1:06:54 > 1:06:56- as well so tell me about... - I can't believe that.

1:06:56 > 1:06:57Tell me about New Zealand.

1:06:57 > 1:06:59Apart from being the most beautiful place in the world,

1:06:59 > 1:07:02it's incredibly scenically beautiful.

1:07:02 > 1:07:03It grows the most amazing food.

1:07:03 > 1:07:06I'm just putting a bit of pomegranate molasses on here.

1:07:06 > 1:07:11And we have such fresh food that it's incredibly easy to take

1:07:11 > 1:07:13just a simple, everyday ingredient,

1:07:13 > 1:07:16whether it is a piece of silver beet, or you know,

1:07:16 > 1:07:18a lovely piece of beef like this and you can turn it...

1:07:18 > 1:07:20Because you actually produce your own food as well?

1:07:20 > 1:07:24- Yeah, we grow everything that we eat.- Right.

1:07:24 > 1:07:27And you can actually turn it into so many different flavour ways

1:07:27 > 1:07:32cos we don't have a very...long-time tradition of cooking.

1:07:32 > 1:07:36We don't have all that history that the Italians do or the French do.

1:07:36 > 1:07:40So we sort of have taken this wee bit of a magpie approach.

1:07:40 > 1:07:43Including this, what you've got on here, what are you putting on here?

1:07:43 > 1:07:47I've got pomegranate molasses and then some cumin and some

1:07:47 > 1:07:51- salt and pepper and some coriander in here somewhere.- Yeah.

1:07:51 > 1:07:53And you know, it's just such a lovely thing that it means

1:07:53 > 1:07:56that your everyday meals can taste quite interesting because you are

1:07:56 > 1:07:59not sort of having to do a whole lot of fancy techniques,

1:07:59 > 1:08:02you are just actually working with the freshest stuff that you've got

1:08:02 > 1:08:05and then you make interesting flavours around it.

1:08:05 > 1:08:06So I'm just going to sear that.

1:08:06 > 1:08:08Where did your love of food come from?

1:08:08 > 1:08:09SHE LAUGHS

1:08:09 > 1:08:11Where did that come from, was that inbred?

1:08:11 > 1:08:15My mother always said I came out of the womb with a wooden spoon.

1:08:15 > 1:08:17It took me a long time to work out that I was a cook

1:08:17 > 1:08:19and I had this very adventurous life as a teenager.

1:08:19 > 1:08:22I lived in the bush and I used to do live deer recovery

1:08:22 > 1:08:26so I would jump out of a helicopter that was careening round the sky...

1:08:26 > 1:08:29- Live deer recovery?- Yeah, and get these live deer for farming.

1:08:29 > 1:08:30And it was incredibly...

1:08:30 > 1:08:33You don't want to do that in a Land Rover in Yorkshire.

1:08:33 > 1:08:35Catch it by the tail and lift it up.

1:08:35 > 1:08:38I'd come out of the bush and I'd bring my haunch of venison

1:08:38 > 1:08:41or my brace of squab, I made my own lobster pots.

1:08:41 > 1:08:43I was a bit of a hippy, really.

1:08:43 > 1:08:46- There you go.- And then I... But wherever I went, I was cooking.

1:08:46 > 1:08:50And my mother gave me Julia Child's Mastering the Art of French Cookery

1:08:50 > 1:08:54when I was 14 so I came out of the bush and I came out from the sea

1:08:54 > 1:08:57and I'd been making the lobster Thermidor which is

1:08:57 > 1:09:00in about a 5-point font and goes on for five pages

1:09:00 > 1:09:02and has more calories than you need for a week.

1:09:02 > 1:09:05But I just knew that I had this in me to cook.

1:09:05 > 1:09:09And I had my first business when I was living in Brazil -

1:09:09 > 1:09:10I was making croissants

1:09:10 > 1:09:13and that was how I figured out that that was what I wanted to do.

1:09:13 > 1:09:15- So, you've travelled as well? - Yes, love to travel.

1:09:15 > 1:09:17So, what have we got on here?

1:09:17 > 1:09:20You could marinate this but I'm just going to cook it right away

1:09:20 > 1:09:23- but often, I'll marinate it overnight.- Yeah.

1:09:23 > 1:09:26Just with those lovely flavours, the pomegranate molasses,

1:09:26 > 1:09:28because it's sweet, will caramelise really quickly

1:09:28 > 1:09:31so when you're browning it, just do that quickly.

1:09:31 > 1:09:34- How long do we cook this for?- I think that'll take about 15 minutes.

1:09:34 > 1:09:37- 15 minutes.- And you can do that with any cut of meat, really.

1:09:37 > 1:09:38It's just adding in those layers of flavour.

1:09:38 > 1:09:41- Now, shall I show you how to make my mayonnaise?- Yeah.

1:09:41 > 1:09:43Turn that element off.

1:09:43 > 1:09:46Right, I bet you have never made it like this before.

1:09:46 > 1:09:48You use whole eggs?

1:09:48 > 1:09:51Not only do I use whole eggs but I put everything in at once.

1:09:51 > 1:09:53So what do you want on here?

1:09:53 > 1:09:57Just put a little bit of olive oil and some cumin,

1:09:57 > 1:09:58salt and pepper.

1:09:59 > 1:10:04I like that idea of keeping the flavours kind of rolling through it.

1:10:04 > 1:10:06Cos you use so many different influences.

1:10:06 > 1:10:07You mentioned that at the beginning.

1:10:07 > 1:10:11- The influences in New Zealand are taken from everywhere.- Yes, we do.

1:10:11 > 1:10:15But really the basis of it is to work with whatever is fresh

1:10:15 > 1:10:17- and in season.- Right.

1:10:17 > 1:10:19- And this, you bake in the oven as well?- Yep, get that in.

1:10:19 > 1:10:22And that is kind of one of those things that you can make...

1:10:22 > 1:10:23I cooked this...

1:10:23 > 1:10:26I've just made a new TV series and I cooked that over the back of my

1:10:26 > 1:10:29truck, on the back of my truck, I'm cooking that.

1:10:29 > 1:10:33- On the back of your truck?- Turned that into my new favourite kitchen.

1:10:33 > 1:10:35There is no under-bench cupboard where you can put all those gadgets

1:10:35 > 1:10:38that are so useless and take up all the room on the bench

1:10:38 > 1:10:40and take three hours to clean.

1:10:40 > 1:10:42- Do you cook live?- I do cook live.

1:10:43 > 1:10:46In fact, I gave myself a whacking great burn the other day, live,

1:10:46 > 1:10:47so hopefully I won't do that.

1:10:47 > 1:10:51Is it as popular over there as it is over here because I mean,

1:10:51 > 1:10:53there's not many people who live in New Zealand

1:10:53 > 1:10:56- and there's a lot of people that watch your show.- There are.

1:10:56 > 1:11:00Actually, the show has gone to 83 countries which is quite exciting.

1:11:00 > 1:11:01So, in we go here.

1:11:01 > 1:11:06People... Food is a really big part of New Zealand life and there is...

1:11:06 > 1:11:10I think it was because we were so cut-off for so long...

1:11:10 > 1:11:14- Hang on, PhD in button management needed.- Right, that one...- That one?

1:11:14 > 1:11:17- You've just basically thrown in everything together?- Everything.

1:11:17 > 1:11:18- Everything goes in together.- OK.

1:11:18 > 1:11:21Absolutely everything and this is kind of miraculous because when I

1:11:21 > 1:11:25first learned to make mayonnaise, it was that slow drip, drip, drip.

1:11:25 > 1:11:29It'd take forever. Whereas this, it just actually happens like that.

1:11:29 > 1:11:32So, I suppose you use the whole eggs which then combine after?

1:11:32 > 1:11:35It would work with the egg yolk as well.

1:11:35 > 1:11:37If you want it thicker, put more...

1:11:37 > 1:11:39Look at that.

1:11:39 > 1:11:41It must be a very frugal lifestyle, isn't it?

1:11:41 > 1:11:44- THEY LAUGH - Resourceful. I'm a cook.

1:11:44 > 1:11:46Your own sheep...

1:11:46 > 1:11:48You know what I love about this? I love the fact you've got that

1:11:48 > 1:11:50and if you wanted to, you could put some capers in there

1:11:50 > 1:11:53and make a lovely sauce for fish.

1:11:53 > 1:11:57What will make it is some prawn toast. These are the little toasts.

1:11:57 > 1:12:01So, I'm just going to put a wee bit of that mayonnaise into there.

1:12:01 > 1:12:03And then you could either leave the prawns whole or you can chop

1:12:03 > 1:12:06them up. The thing that makes it really interesting -

1:12:06 > 1:12:07some sesame oil.

1:12:07 > 1:12:09So, normally when you make prawn toast or if you eat it

1:12:09 > 1:12:12in a Chinese restaurant, it's just really, really greasy.

1:12:12 > 1:12:16Well, it's fried, isn't it and then done with prawns and egg whites.

1:12:16 > 1:12:18So what we have here, little bits of white bread,

1:12:18 > 1:12:22great way to use up leftover bread and then you just pop the prawns -

1:12:22 > 1:12:28chopped up roughly - on top, mix them into that sesame mayonnaise,

1:12:28 > 1:12:30and then we're just going to put it on top of the bread.

1:12:31 > 1:12:33Yum.

1:12:33 > 1:12:36Cos your cookbooks are over here now in the UK.

1:12:36 > 1:12:38I've got a lovely book called The Free Range Cook.

1:12:38 > 1:12:41And it is all about... It's all shot...

1:12:41 > 1:12:44Everything in that book and everything I do,

1:12:44 > 1:12:46we grow out of our garden.

1:12:46 > 1:12:48- So is that for your garlic mayonnaise?- Yeah.

1:12:48 > 1:12:49- Can you do me a little favour?- Yeah.

1:12:49 > 1:12:52Could you just crush that with a wee bit of salt?

1:12:52 > 1:12:54- Have we got time to do it?- I can do that. I'm going to blend it.

1:12:54 > 1:12:56Perfect. Cos then I find you get that smoother flavour in it.

1:12:56 > 1:12:58- I can do that. Excuse me. - You are good.

1:12:58 > 1:13:00I do like having someone doing all this stuff.

1:13:00 > 1:13:04- I could just stand here...- Yeah, it's great!- ..and yabber away!

1:13:04 > 1:13:08OK, so that just goes on top of the bread and my mother used to

1:13:08 > 1:13:10do this with mushrooms.

1:13:10 > 1:13:13In a way, the mayonnaise forms the sauce and you wouldn't believe

1:13:13 > 1:13:16it works but the bread comes out really crunchy.

1:13:16 > 1:13:18And you're going to bake these instead of deep frying them?

1:13:18 > 1:13:21Just bake them, yeah. So it's really light and the mayonnaise

1:13:21 > 1:13:24has got that flavour of the sesame in there so it's slightly Asian.

1:13:24 > 1:13:26But you know, if you wanted to change it, you could say,

1:13:26 > 1:13:29I'm going to make a Moroccan one and I'm going to put some

1:13:29 > 1:13:33coriander and some paprika and a bit of cumin and some chilli.

1:13:33 > 1:13:36So, it's just a really useful base.

1:13:36 > 1:13:37That's what I like, when you are a cook,

1:13:37 > 1:13:40you can kind of tangent out from these basic things.

1:13:40 > 1:13:44Sounds good to me. Made a little puree out of this.

1:13:44 > 1:13:45SHE HUMS

1:13:45 > 1:13:49I love sesame seeds. Black ones and white ones.

1:13:49 > 1:13:52- Pop those in the oven.- Those are there, ready.- Those are ready to go?

1:13:52 > 1:13:53OK.

1:13:54 > 1:13:57So, the trick with the meat is it's so important to rest it.

1:13:57 > 1:13:59- Oh, my God, it's beautiful. - This one about ten minutes?

1:13:59 > 1:14:02- Ten minutes for those? - Yeah, ten minutes for those.

1:14:02 > 1:14:04- I've just changed the board. - Perfect.

1:14:04 > 1:14:05Cos we had fish on that bit.

1:14:05 > 1:14:09I did. Turn it over for me. Thank you and I'll change the knife.

1:14:09 > 1:14:10Change the knife.

1:14:12 > 1:14:15Right, you want a little dressing to go with this so that's the garlic.

1:14:15 > 1:14:19Garlic and then some yoghurt and you might want to thin it down.

1:14:19 > 1:14:21So, because I've got a piece of sirloin here,

1:14:21 > 1:14:22I'm just going to cut that cap off.

1:14:22 > 1:14:25I always cook it with the cap on because it kind of protects it

1:14:25 > 1:14:28and keeps it quite sweet and oh, my gosh, that's beautiful.

1:14:28 > 1:14:30- Look at that meat. - SHE GASPS

1:14:30 > 1:14:32If that was at home, I'd put that in bread and butter now.

1:14:32 > 1:14:34- Yeah, I know...- Mmm. LAUGHTER

1:14:34 > 1:14:37I did start off my cooking days as a bit of a Michelin blimp

1:14:37 > 1:14:39when I had a croissant business.

1:14:39 > 1:14:42I was 65, 75, 85. I got up to about 93 kilos,

1:14:42 > 1:14:47and then I went to cooking school and it was the only thing I did.

1:14:47 > 1:14:50I actually studied horticulture but I went and did a course in

1:14:50 > 1:14:53nutrition and it was like the sort of epiphany where you realised

1:14:53 > 1:14:57everything that was making you so fat was all the fat in your diet.

1:14:57 > 1:15:01- So, look at that. Is that beautiful or what?- Looks good.

1:15:01 > 1:15:04- Good old Scottish beef, that is. - It's just beautiful meat.

1:15:04 > 1:15:06So we've got a bit of yoghurt in there.

1:15:06 > 1:15:09Put a bit of yoghurt in there. Thin it down a bit, I reckon,

1:15:09 > 1:15:10- bit of water.- A bit of water.- Yeah.

1:15:10 > 1:15:13And then, all I do is I just get my roast veggies

1:15:13 > 1:15:17- which are somewhere here... - Get it all over me.

1:15:17 > 1:15:20..and pile them on top and I sort of love meals like this,

1:15:20 > 1:15:23it's kind of a meal in one, you can make it ahead,

1:15:23 > 1:15:26so no last-minute fuss and bother.

1:15:26 > 1:15:28Have the veggies at room temperature,

1:15:28 > 1:15:30have the meat at room temperature.

1:15:30 > 1:15:32Pile it on.

1:15:32 > 1:15:34If you're vegetarian, just have it like that.

1:15:34 > 1:15:37But with the meat on there, yum, looks so good.

1:15:37 > 1:15:40You want me to put the little prawn toast in there?

1:15:40 > 1:15:43I'd like you to put the prawn toast in there. We'll go like that.

1:15:43 > 1:15:45Put this on top.

1:15:45 > 1:15:48You can thread it through if you want and the thing that makes this

1:15:48 > 1:15:50so yummy, apart from this,

1:15:50 > 1:15:52I'm going to thin that a bit more if I can.

1:15:52 > 1:15:55You just want it to be a drizzling consistency.

1:15:56 > 1:15:57And...

1:15:58 > 1:16:01..just drizzle that over.

1:16:01 > 1:16:03And then there is some duqqa there.

1:16:03 > 1:16:05- Duqqa?- Yeah, duqqa.

1:16:05 > 1:16:07- What is duqqa?- Duqqa is fabulous and you can make it

1:16:07 > 1:16:09so you just get hazelnuts,

1:16:09 > 1:16:13almonds, cumin seed, coriander seed, salt,

1:16:13 > 1:16:18- bake it in the oven and then roughly process it.- Sounds good to me.

1:16:18 > 1:16:20On the basis of that plate, you are definitely coming back again.

1:16:20 > 1:16:23All you did was an egg and potatoes!

1:16:24 > 1:16:26This is how it should be. So tell us what that is again?

1:16:26 > 1:16:30That is a grilled or roasted beef salad

1:16:30 > 1:16:32with a lovely yoghurty dressing and some duqqa.

1:16:32 > 1:16:34Dinner for one.

1:16:39 > 1:16:42- Don't forget the duqqa. There you go.- Gorgeous.

1:16:42 > 1:16:45- I don't know where you are going to start on this one.- I know.

1:16:47 > 1:16:50- You were a vegetarian!- Yes, I was.

1:16:50 > 1:16:53- Dive into that and the little prawn toast there. Have a seat.- Fantastic.

1:16:53 > 1:16:55Unusual way of doing those - baking them in the oven -

1:16:55 > 1:16:57but they really keep them nice and light.

1:16:57 > 1:17:00And you didn't have to butter the bread.

1:17:00 > 1:17:02- Yep. And a new way of making mayonnaise.- Mm.

1:17:03 > 1:17:06What was this, duqqa, here again, what was that?

1:17:06 > 1:17:08So you just roast hazelnuts and almonds but I usually do them

1:17:08 > 1:17:11on separate trays so I can rub the skins off the hazelnuts.

1:17:11 > 1:17:13And then I'd put them in a food processor with some...

1:17:13 > 1:17:17At the same time, on a separate tray, I toast cumin seeds and coriander seeds

1:17:17 > 1:17:19and sesame seeds.

1:17:19 > 1:17:22And then just put them all in the blender and just pulse them.

1:17:22 > 1:17:23- Is it a classic duqqa? - It's great.- Duqqa.

1:17:28 > 1:17:32Now there's a healthy size serving of all things good.

1:17:32 > 1:17:35Pomegranate molasses with cumin on beef along with beautiful

1:17:35 > 1:17:38harvest vegetables, what's not to love about that?

1:17:38 > 1:17:42Now, Jodie Kidd joined James when she had our own bun in the oven.

1:17:42 > 1:17:45But did we pander to her cravings of a delectable Dover sole?

1:17:45 > 1:17:48A woman with expensive taste, clearly.

1:17:48 > 1:17:50Or did she get her food hell?

1:17:50 > 1:17:52The ever reliable mackerel.

1:17:52 > 1:17:53Let's find out.

1:17:53 > 1:17:56Right, it's time to find out whether Jodie will be facing food heaven

1:17:56 > 1:17:57or food hell.

1:17:57 > 1:17:59Everybody here has made their minds up.

1:17:59 > 1:18:01It is, if it wasn't writing on the cards already.

1:18:01 > 1:18:06Food heaven could be this lovely piece of Dover sole, the king of all flatfish.

1:18:06 > 1:18:08- Yes.- With a lovely artichoke, chorizo,

1:18:08 > 1:18:10- and we got this Iberico ham. - Chorizo.- Chorizo.

1:18:10 > 1:18:12I love how you say that.

1:18:12 > 1:18:15- It's chorizo.- Oh, look at that. Chorizo.- This is Iberico.

1:18:15 > 1:18:17This is the black-footed pig. Pata Negra.

1:18:17 > 1:18:19This one is brilliant stuff, this one.

1:18:19 > 1:18:21With a little bit of gnocchi.

1:18:21 > 1:18:24Alternatively, you could be having the...probably the cheapest fish in the world, really.

1:18:24 > 1:18:27Mackerel which is spiced up with a little bit of tamarind.

1:18:27 > 1:18:29A nice dish that, I think. We had it in rehearsal.

1:18:29 > 1:18:32- What do you think these lot have decided?- Oh.

1:18:32 > 1:18:37- Well, I really hope that they've gone for that.- Seven-nil.- Seven-nil.

1:18:37 > 1:18:39- They've all gone.- Mackerel's gone, all right.- OK.

1:18:39 > 1:18:43So what we're going to do, first of all, is I'm going to take a fish, first of all.

1:18:43 > 1:18:46Now, we're going to prep this fish so if you guys can make me

1:18:46 > 1:18:47the gnocchi, please, Will.

1:18:47 > 1:18:51- And if you can prep me the artichokes, that would be great. - Thank you.

1:18:51 > 1:18:55So what we have to do is keep them whole and then I'll cut them up.

1:18:55 > 1:18:59- Potato gnocchi.- Right, I've to watch this cos I'm very bad at filleting. - Right.

1:18:59 > 1:19:02- You're going to be even worse cos I'm not going to show you how to fillet it.- Oh.

1:19:02 > 1:19:06But I'm going to show you how to prepare it. With Dover sole,

1:19:06 > 1:19:08because this is one of the world's most expensive fish.

1:19:08 > 1:19:10- Right.- This one...

1:19:11 > 1:19:16- I can't make a mess of it then. - £17.- £17.- Yeah.

1:19:16 > 1:19:19- Mind you, we are in London so... - Yeah, OK.- Yeah, so...

1:19:19 > 1:19:21So London prices and all that.

1:19:21 > 1:19:24It is quite expensive is Dover sole. Like that.

1:19:24 > 1:19:26- So literally cut that. - Remove the skirt off.

1:19:26 > 1:19:28- That's called the skirt, right?- Right.

1:19:28 > 1:19:31- Now, the skin, if you go that way... - Yeah.

1:19:31 > 1:19:34- It's smooth.- It's lovely.- It's like a cat's tongue if you go that way.

1:19:34 > 1:19:37- Ooh, horrible.- It's like sandpaper. - Yeah.- There you go.

1:19:37 > 1:19:42And what we do is we just remove this skin so we cut this area, just the back of the tail.

1:19:42 > 1:19:45- That's why I keep this part of the tail on.- Yeah.

1:19:45 > 1:19:48And we just cut that so we just...

1:19:48 > 1:19:49And it comes away all in one?

1:19:49 > 1:19:53See, we're removing that skin and then what we do is grab a cloth.

1:19:53 > 1:19:56Cos this part of the skin is not that tasty. For a whole Dover sole,

1:19:56 > 1:19:58you need to prepare it. We prepare it like this.

1:19:58 > 1:20:00- We pull it.- Oh, look at that.

1:20:00 > 1:20:02- Like this. - Reminds me of waxing my legs.

1:20:06 > 1:20:10Lady Gaga, you got a handbag there, haven't you, really? You know what I mean?

1:20:12 > 1:20:14Does it sound like that when you do that?

1:20:16 > 1:20:18Remove that bit off as well.

1:20:18 > 1:20:21- And now you can take the head off. I think we'll take the head off of that one.- Yes.

1:20:21 > 1:20:23Remove that head.

1:20:23 > 1:20:25- OK.- So we just chop it through.

1:20:25 > 1:20:28Nice sharp knife. Straight through. Straight through there.

1:20:28 > 1:20:31And is it difficult to fillet these or is it just a tiny thing?

1:20:31 > 1:20:33No, it's actually quite simple to fillet a flatfish.

1:20:33 > 1:20:37- Probably more easy to fillet a flatfish, though mackerel is quite easy to fillet as well.- Yeah, yeah.

1:20:37 > 1:20:39So, salt, pepper.

1:20:39 > 1:20:42Now, often, you wouldn't put flour on it normally

1:20:42 > 1:20:45- but flour really works well with this.- OK.

1:20:45 > 1:20:47And what we do is we got some hot oil, so...

1:20:47 > 1:20:52- You can use the oil and get that oil in the pan.- Yeah.

1:20:52 > 1:20:55Cos we're going to cook this whole, we place the whole fish...

1:20:55 > 1:20:57in the flour. Now, this is to cook...

1:20:57 > 1:21:01If you have it whole in there, you would cook it

1:21:01 > 1:21:02similar to what I'm doing now.

1:21:02 > 1:21:05You start off with oil, first of all.

1:21:05 > 1:21:08- And then you start cooking it with the butter.- Right, OK.

1:21:08 > 1:21:11- So we'll get that nice and hot. - Sorry, in the way!

1:21:11 > 1:21:14- I'll point it over here.- We've got something that's in the way?

1:21:17 > 1:21:20- What's that now? That's more oil. - Yeah, more oil. Just a little bit.

1:21:20 > 1:21:22- Just normal?- We started off with oil. Just normal.

1:21:22 > 1:21:24You can use vegetable oil, you can use olive oil.

1:21:24 > 1:21:26Rapeseed oil's very good at the moment as well.

1:21:26 > 1:21:28Just sear it off, first of all.

1:21:28 > 1:21:30And then we're going to add a little bit of butter.

1:21:30 > 1:21:33- Do you want the chives in there as well?- Chives in there as well.

1:21:33 > 1:21:35So we're going to add a few knobs of butter in there now.

1:21:35 > 1:21:37- If we add the butter too early, it's going to burn.- Brown.

1:21:37 > 1:21:40So we add the oil, then colour it a little bit.

1:21:42 > 1:21:43And then we add the butter.

1:21:43 > 1:21:47So the butter's going to give it a nice flavour while it's cooking, you see?

1:21:47 > 1:21:53- And at that point, just go round... - The bump.- ..round the edge.

1:21:53 > 1:21:55Yeah, so it's starting to brown now.

1:21:55 > 1:21:57So you get a nice colour on there. And then we flip it over.

1:21:57 > 1:22:00- Oh, lovely!- Do you see that?

1:22:00 > 1:22:01That's what you're looking for.

1:22:01 > 1:22:04- Now, at this point, we take the whole pan.- Yeah.

1:22:04 > 1:22:07- The whole lot, straight in the oven. - Oh, OK.

1:22:07 > 1:22:10So with the butter, with everything else in there, so it basically speeds up the cooking time.

1:22:10 > 1:22:15- You wouldn't necessarily transfer it onto a tray if you didn't have to, all right?- OK.

1:22:15 > 1:22:17That goes in there for five minutes.

1:22:17 > 1:22:20In the meantime, we've got our gnocchi here, which Will's making.

1:22:20 > 1:22:25Which is basically just baked potatoes, skin out,

1:22:25 > 1:22:26put through a potato ricer.

1:22:26 > 1:22:29- Now, you definitely need one of these.- Right.

1:22:29 > 1:22:30Makes the best mashed potato.

1:22:30 > 1:22:34And it particularly makes a really good gnocchi because it keeps potatoes nice and fine.

1:22:34 > 1:22:36Lazy mashed potato.

1:22:36 > 1:22:39No, this is... We are actually making mashed potato.

1:22:39 > 1:22:41- But you don't, like... - No, you don't want any of that.

1:22:41 > 1:22:43- You get lumps in it.- That's what I mean. It's a lazy machine.

1:22:43 > 1:22:46- Do you want just yolk in here? - Just a bit of yolk, yeah.

1:22:46 > 1:22:48And also it gives you the skins you can eat. You see, look?

1:22:48 > 1:22:51- A bit of butter. Mmm.- Lovely.

1:22:51 > 1:22:55- Next, artichokes, we've got them ready?- Yeah.

1:22:55 > 1:22:59We're going to start cooking these artichokes now with some of this.

1:22:59 > 1:23:00Now this is...

1:23:00 > 1:23:03Iberico ch...

1:23:03 > 1:23:05Chori-tho.

1:23:05 > 1:23:06That's the stuff!

1:23:06 > 1:23:08THEY LAUGH

1:23:08 > 1:23:11Thank you, they can go straight in there. Thank you very much.

1:23:11 > 1:23:13Straight in the pan.

1:23:13 > 1:23:14Gosh, I tell you what, it's like trying to...

1:23:14 > 1:23:17- So the artichokes go in.- Yeah.

1:23:17 > 1:23:19- Little bit of oil.- Yeah.

1:23:20 > 1:23:22And we start them off, right?

1:23:22 > 1:23:26And then you take this Iberico chorizo.

1:23:26 > 1:23:28- Thank you very much, Jodie.- I don't know, don't ask me how to say it.

1:23:28 > 1:23:30That's all right.

1:23:32 > 1:23:36- OK, so you make it do quite big pieces?- Big chunky bits, yeah.

1:23:36 > 1:23:38Then we get that in. So you want the flavour from that.

1:23:38 > 1:23:41There's no point putting this too small. This is fantastic stuff as well, this.

1:23:41 > 1:23:45- And you can find this here? - Yeah, you can find it here.- OK.

1:23:45 > 1:23:47- Right here in fact.- Right here.

1:23:47 > 1:23:50You can get this, lots of Spanish suppliers around now.

1:23:50 > 1:23:51You can start this, really simple.

1:23:51 > 1:23:55Tomatoes, score the top.

1:23:55 > 1:23:56Boiling water.

1:23:57 > 1:23:59That's that. Straight in there.

1:23:59 > 1:24:01We're going to basically concasse the tomatoes.

1:24:01 > 1:24:04- It's basically just to remove the skin.- Concasse?

1:24:04 > 1:24:07- To do that, you blanche it in boiling water.- Yeah.

1:24:07 > 1:24:10And you do that for literally 10 seconds.

1:24:10 > 1:24:13The skin just starts to come off slightly.

1:24:13 > 1:24:17So in that pan now we're going to add some sherry, stand back a bit.

1:24:17 > 1:24:18Sherry?

1:24:21 > 1:24:23- Bit of sherry.- Oh, look at that.

1:24:23 > 1:24:24Some chicken stock.

1:24:24 > 1:24:25Even though this is a fish dish,

1:24:25 > 1:24:28we still put a bit of chicken stock in there.

1:24:28 > 1:24:29Cook that down with the artichokes.

1:24:29 > 1:24:31- So they're going to cook.- OK.

1:24:31 > 1:24:32- Take the tomatoes out.- Yeah.

1:24:32 > 1:24:35- See the skins coming off? - Yeah, yeah, yeah.

1:24:35 > 1:24:37Take that over to these guys.

1:24:37 > 1:24:39And they'll concasse the tomatoes.

1:24:39 > 1:24:42- Right, Will's...- And concasse is, what? Seeding them and...

1:24:42 > 1:24:46- It's deseeded, deskinned and diced. - OK.- That's the...

1:24:46 > 1:24:48Just nice and simple. Right, over there.

1:24:48 > 1:24:51- You ready with these?- Yeah, do you want to put them on there ready.

1:24:51 > 1:24:53- You can pop them in the pan, why not.- OK.

1:24:53 > 1:24:56- Straight in the pan. Maybe a little gnocchi.- Oh, lovely.

1:24:56 > 1:24:58So you can actually freeze the gnocchi as well,

1:24:58 > 1:25:00which is really good.

1:25:00 > 1:25:02But they just go straight in,

1:25:02 > 1:25:04you can flavour them with whatever you want.

1:25:04 > 1:25:06Saffron if you want, or anything like that.

1:25:06 > 1:25:08Straight in boiling, salted water.

1:25:08 > 1:25:12- And as soon as they come to the surface, they're cooked.- Right, OK.

1:25:12 > 1:25:15So as soon as they come to the surface, they're ready.

1:25:15 > 1:25:18Now, if I can have my tomatoes just carefully done as well.

1:25:18 > 1:25:19Come on, Will.

1:25:19 > 1:25:21Turn that right up now.

1:25:21 > 1:25:25- So the reason why we put the lid on is just to cook the artichokes.- OK.

1:25:25 > 1:25:26That's the key.

1:25:26 > 1:25:28So if you're preparing this,

1:25:28 > 1:25:31and, particularly with the artichokes, they go brown.

1:25:31 > 1:25:34- That's when they're ready, is when they go brown?- Well, no.

1:25:34 > 1:25:37If you leave them out, they oxidise, like apples.

1:25:37 > 1:25:41So once they're peeled, they have an habit of oxidising.

1:25:41 > 1:25:42See that? Gnocchi's come to the top.

1:25:42 > 1:25:45- So quick.- Really simple.

1:25:45 > 1:25:47Grab a plate.

1:25:47 > 1:25:49Can you grab me a plate underneath there?

1:25:49 > 1:25:50That's it.

1:25:50 > 1:25:52Thank you very much.

1:25:52 > 1:25:54- So these can come off. - They look lovely.

1:25:54 > 1:25:57The little gnocchi.

1:25:57 > 1:25:58Take those off to one side.

1:25:58 > 1:26:00Right, now this is cooking away nicely.

1:26:00 > 1:26:02Artichokes don't take very long to cook.

1:26:02 > 1:26:05They'll only take probably four, five minutes to cook.

1:26:05 > 1:26:08- You see they've got this nice flavour from the chorizo. - Smells amazing.

1:26:08 > 1:26:10- Double cream.- Yeah.

1:26:10 > 1:26:12Double cream...

1:26:12 > 1:26:16- Stop taking the mick of how I pronounce things.- I'm not!

1:26:16 > 1:26:19I mentioned what I said to the floor manager when you walked in.

1:26:19 > 1:26:21I hadn't seen you for a while and I thought, by heck,

1:26:21 > 1:26:22she's put weight on.

1:26:22 > 1:26:25She's been eating pork pies, that sort of stuff.

1:26:25 > 1:26:28We've got the little bit of chervil.

1:26:28 > 1:26:30Little bit of parsley.

1:26:30 > 1:26:33- This is chervil and chives in there. - You see how much I know.

1:26:33 > 1:26:34Now, tomatoes in.

1:26:35 > 1:26:38That's it. Gnocchi can go in.

1:26:38 > 1:26:41- You can almost just have this as a dish.- Amazing.

1:26:41 > 1:26:43- Will, can you grab us the fish out? - Yeah.- That would be great.

1:26:43 > 1:26:45If we go with the herbs.

1:26:45 > 1:26:47It's good enough to eat just as it is like that.

1:26:47 > 1:26:49It looks incredible.

1:26:49 > 1:26:50- Salt.- Beautiful.

1:26:50 > 1:26:52- Pepper.- Yeah.

1:26:52 > 1:26:55We've got our fish out, that can go straight on our plate, will.

1:26:55 > 1:26:56The chorizo oil is amazing.

1:26:56 > 1:26:58The oil from the salami, amazing.

1:26:58 > 1:27:00From the chorizo salami, the orange.

1:27:00 > 1:27:02Straight on our plate.

1:27:02 > 1:27:05So that's it. You just have it with butter, if you want.

1:27:05 > 1:27:07Nice hot oven, that's what you want for this.

1:27:07 > 1:27:10- A touch of lemon juice gone in there.- Yeah.

1:27:10 > 1:27:11And I'll season that up for you.

1:27:13 > 1:27:14There you go.

1:27:14 > 1:27:16- That's a monster of a fish, isn't it?- Beautiful.

1:27:16 > 1:27:17It is lovely, isn't it?

1:27:17 > 1:27:19Then you've got this...

1:27:19 > 1:27:20And so quick.

1:27:20 > 1:27:23Well, that's the key. Or it is with three of us cooking it, yeah.

1:27:23 > 1:27:25Exactly!

1:27:25 > 1:27:27You've got the gnocchi and everything else...

1:27:27 > 1:27:28That would take me all day.

1:27:28 > 1:27:30..over the top.

1:27:30 > 1:27:34But it is, I mean, you can do this dish with any fish,

1:27:34 > 1:27:37it doesn't have to be Dover sole.

1:27:37 > 1:27:41If you've got all of that, a few bits of chervil on the top, guys.

1:27:41 > 1:27:43Wow. That looks amazing.

1:27:43 > 1:27:45Bit fancy, a bit of chervil.

1:27:45 > 1:27:46Nice and easy dish.

1:27:46 > 1:27:48- Careful of the bones.- OK.

1:27:48 > 1:27:50In there, of course.

1:27:50 > 1:27:51And there you have it.

1:27:51 > 1:27:55My Dover sole with chorizo and artichokes.

1:27:55 > 1:27:57- Look at that.- Dive into that.

1:27:57 > 1:27:58- Crikey.- Tell me what you think.

1:27:58 > 1:28:00You need to see if that's food heaven.

1:28:00 > 1:28:04- It looks like food heaven! - It looks like food heaven?- Yeah.

1:28:04 > 1:28:05Tell us what you reckon.

1:28:05 > 1:28:08Now, all this waste, look at all this waste out of the artichokes.

1:28:08 > 1:28:10- I know, but what do you do? - You can't do anything with this.

1:28:10 > 1:28:13But you get an amazing flavour from the artichokes.

1:28:13 > 1:28:16What would you do with the spare artichokes?

1:28:16 > 1:28:18Well, all this you have to get rid of.

1:28:18 > 1:28:19- You have to get rid of it? - You can't use it.

1:28:19 > 1:28:22I thought you were going to come up with...

1:28:22 > 1:28:24- What do you reckon?- Amazing.

1:28:24 > 1:28:27- Gnocchi's nice.- Gnocchi's nice? Thank you very much!- Delicious.

1:28:27 > 1:28:30- Nice?- Very, very delicious.- Really, really good.- Nice bit of chorizo?

1:28:30 > 1:28:33Amazing. But what it is, is the perfect pasta sauce as well.

1:28:38 > 1:28:40Well, that was a very happy ending for Jodie Kidd

1:28:40 > 1:28:43and a very happy ending to this week's instalment of Best Bites.

1:28:43 > 1:28:46I hope you enjoyed taking a look back at some delicious dishes

1:28:46 > 1:28:48that have featured on Saturday Kitchen over the years.

1:28:48 > 1:28:52I know I have. Thanks for watching and I'll see you next week.

1:28:52 > 1:28:53See ya!