30/10/2016 Saturday Kitchen Best Bites


30/10/2016

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Transcript


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Good morning, I'm John Torode, and over the next 90 minutes

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we have some of the best chefs on hand to sizzle, slice,

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and serve up some of their finest feasts.

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What a perfect way to keep your Sunday morning

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simmering away nicely.

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So sit back and enjoy some of my Saturday Kitchen Best Bites.

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Welcome to the show.

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Don't go anywhere because I have a pantry full of fantastic chefs

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cooking up brilliant food and some great celebrity guests

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who are eager to eat it.

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Coming up on the show today...

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James Martin dishes up a sweet treat for Debra Stephenson -

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he's cooking a pear and perry crumble with cinnamon custard.

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Yippee.

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Mark Jordan cooks langoustines with anchovy sand

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and oyster mayonnaise,

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all served up in an impressive, stylish manner.

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Yes, sand.

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Then the brilliant Pierre Koffmann shows us how to master a souffle -

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souffle with pistachio nuts, nonetheless.

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Yes, it's nuts.

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Bryn Williams and the very beautiful Lisa Faulkner

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battle it out in the omelette challenge,

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and Annabel Langbein spices things up with sesame prawn toast

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along with a spicy beef and harvest vegetable salad.

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And to top it all off, we'll find out what's in store

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for supermodel Jodie Kidd.

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Will she face her food heaven,

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pan-fried Dover sole with chorizo, gnocchi and artichoke stew?

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Or her food hell?

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Tamarind-glazed mackerel with lemon grass noodles.

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You can find out at the end of the show.

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But first up, Stuart Gillies is on hand to prove that good things

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really do come in small packages.

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Enjoy.

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Welcome to the show.

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I'm surprised you've got time, really, you are a busy chap.

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I've always been a busy chap really.

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But even more so now.

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Three kids and everything else.

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So what are we doing then?

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So today we going to do a grilled baby chicken.

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Small. Small is beautiful, no?

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Well, you would say that.

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Baby chicken, small chicken.

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And we grill this and then make a little sauce called chimichurri.

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-Chimichurri?

-Something I came across when I was backpacking

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in South America many years ago.

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And it goes great with any meat actually,

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but it's actually particularly nice with chicken.

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It's a very quick, simple dish and the kids love it.

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The dressing for the salad, you want a sort of mayonnaise?

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-We're going to make it with rapeseed oil.

-We'll use rapeseed oil

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-cos I think we should use more of it, I'm a big fan.

-Absolutely.

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It's a great British ingredient, isn't it? It's fantastic.

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You don't just need to use olive oil all the time.

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We're using a bit of light olive oil for cooking the chicken

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cos the rapeseed burns too quick, but we'll use the rapeseed for that,

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for the celery salad that you're going to do up for me.

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That's with what you call wet walnuts?

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They're fresh walnuts. They've only come off the tree

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within the last month, so they're incredibly soft and creamy.

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What they often do is put them into storage and they go dry.

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-So we call these wet walnuts.

-OK.

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So you basically spatchcocked that little chicken by just

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removing the underside out of it?

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Just take out the backbone there.

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I've just taken the wings off which we keep for another dish.

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We do this at Bread Street, actually, with tamarind sauce,

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we deep fry them with tamarind sauce on top.

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And you had to get that plug in...

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For Bread Street Kitchen, which is my new restaurant.

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Cos this is something very, very different for you guys.

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I'm going to put this in the oven, James, before I answer that.

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You know what, we've done...

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Oh, the lemons, thank you. I forgot them.

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We've actually cut the lemon in half,

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put it on the grill, and they caramelise while the chicken cooks.

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This is something new for you really, you guys?

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Do you know what?

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As we are in the industry, 25 years as chefs, each year

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we keep evolving and the market evolves and people want new things.

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When doing a venture like Bread Street, we wanted to have a lot more fun with it,

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we wanted to create something that was more about the experience.

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Anna and I were talking earlier, it's about not just turning up for food and a bit of service,

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it's actually a bit of fun, it's an event, and it's theatre.

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What are you doing, juggling or something?

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I do juggle - a couple of lemons.

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People love the whole theatre of cooking and what we do in kitchens

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and people are always asking to have a tour of the kitchen,

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so we thought, "Let's get rid of the walls," and strip everything back

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and have the kitchen in the room, the room in the kitchen,

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and we'll have a raw bar and a wood oven and so we just wanted to have

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a lot of theatre and action.

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

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Yeah. Exactly that. We wanted to bring some of that New York energy

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and atmosphere and just mix it with some of that East End London charm.

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That's exactly what we've done with it, James.

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That's exactly what we've set up.

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And it's great because it's all about the customers as well,

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it's not just about the food and drink and what we do,

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it's an interactive, noisy, buzzy experience.

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It's about the design, the room, the cocktails, the music.

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It's great, it's really good fun.

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-Have you been yet?

-I've not been yet. When is it open?

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-We are open.

-I know you're open, but when did it open?

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We've been open four weeks actually.

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A bit low-key actually - we just opened and thought just let it build slowly.

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We didn't get an invite.

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No, you didn't get an invite this year.

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You were conspicuous by your absence.

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The bar bill was a lot less.

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Right, tell us about this sauce then.

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This sauce goes with any meat and what it really is

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is chopped chillies, chopped shallots, a little bit of vinegar,

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some rapeseed oil again and then lots and lots of herbs,

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and we just put it over the meat at the end.

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So rather than being a marinade that you cook and you burn things

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a little bit, you lose all the flavour.

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So we leave it fresh and raw so it's just pure flavour.

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How are the wet walnuts?

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So much easier to open the packet.

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Wet walnuts are lovely.

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Where's the love for the food?

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The love's there, mate, but I've got about three minutes.

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So we just chop this up very finely and then the chicken is just

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caramelised in with the lemon.

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And when you cook the lemon like that on the tray with the actual

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baby chicken, it just makes it all sweeter

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because it caramelises all the juices.

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It seems to me when you've got all

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these restaurants all around the world, not just in the UK,

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you're quite good enough to let the chefs really decide...

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You still keep control over it, but let them run free,

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don't you think?

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For years we've had teams that have been cooking anyway,

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whether we're there or not, you've always got teams.

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Anna has a team there and that's how we go out and talk to the guests

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and do other things and that's how you breed talent,

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you evolve them and you mentor them and then you actually teach them.

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So we've done that for years.

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Now in my role, it's the same thing, it's developing teams.

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And it's a young man's game, James, don't forget.

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-At our age, it's tough.

-Cheers. What are you looking at me like that for?

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So you need those young people that energy, that enthusiasm and there

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from the start of the day until the end and they're just full of energy.

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And the more you inspire them and teach, the more they come back with positive energy.

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What time do you go home?

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It depends on the day.

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In the morning.

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With three kids, I'm always up early.

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But you've still got masses of energy?

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You do a lot of this running business, don't you?

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These marathons?

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Yeah, training for a triathlon,

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-I've got a big race next year.

-Triathlon?!

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Yeah, triathlon - swimming, bike, running.

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-Is it?

-Yeah.

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Have you ever been to a gym?

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You don't know what any of those words mean, do you?

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I've always liked the idea of it.

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You like watching it on't telly?

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I did, I bought a bike the other day.

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It's one of these full suspension jobs.

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Was it one of those little electric ones?

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It's one of those suspension bike things.

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Is that the old lady's model?

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The word that sold it for me - it was downhill racing bike.

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That was literally how you had to get it up there in the first place.

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You also bought a helicopter to get you to the top of a hill.

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Anyway, I've been out on it.

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Where are we up to? OK, chicken.

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I do look like a Teenage Mutant Ninja Turtle in my suit

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with the hat on. Anyway.

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Has one of us got the chicken? How long has that gone in for?

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The chicken takes about 12 minutes.

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I'm trying to think what else we've got in here. Honey?

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-Honey in the dressing?

-Yeah, honey in the dressing please,

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a bit of creme fraiche, the mayonnaise base.

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And there's Stilton in there?

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That's it, just chuck that in and the parsley, just chuck it in

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and chop through the stems cos they're very soft anyway.

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And the celery - when you peel that, as I taught you earlier on...

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We just peel it in strands, cos sometimes people don't eat celery because they think

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it's a bit strong, but if you do it in strands, really thin,

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it just gets really crunchy and it's quite light and you mix it with

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blue cheese and nuts and it's a lovely moist salad, actually.

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And the honey works really well.

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It's great, it just lifts the flavour,

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it's like a seasoning actually, like a little bit of sweetness.

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It's like a Waldorf-y sort of salad...

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Sort of. You could shave some apple as well.

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-I made that up.

-Just adding to it.

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Make it up as you go along.

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You've done that for years and got away with it.

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-OK, there you go.

-OK, right.

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We've got our poussin here, so just put that onto our board.

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That's a little mayonnaise I've made in that dressing as well,

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a little bit more mayonnaise with that rapeseed oil.

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And the chargrill in the lemon is fantastic, isn't it?

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You can see the colour,

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but what it does is just intensify the flavours.

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It just makes it a little bit sweet.

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So this here, just put this dressing straight on the chicken like so.

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We'll just spread that over.

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So it's a marinade that goes on at the end and that's the difference,

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because you eat this with the chicken, it's incredibly fresh.

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It's got raw shallots in it, raw chillies, oregano, parsley, thyme,

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you can put some coriander in there, whatever you want.

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And then your salad, lovely.

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Like so. You see how stringy it is. Lovely colours as well.

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And it's very important you put all the celery leaves in

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cos they're actual incredibly...

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They're great flavour as well, great with fish as well.

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So remind us what this is again.

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So there we go, our grilled baby chicken, our chimichurri sauce,

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grilled lemon and celery, blue cheese and walnut salad.

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Looks great.

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He's off with it.

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Over here then, Stuart.

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This is for you. Dive into that one.

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-That looks amazing.

-Those little poussins, readily available,

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I saw them in the supermarket the other day.

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You can get them everywhere, it's not hard to find poussin.

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But you could do that with a whole chicken as well,

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-exactly the same thing?

-Take the backbone out,

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open it up and put it in the oven until it's cooked.

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-Takes about 30-40 minutes?

-Cook it on the bone, it's more juicy.

-Yeah.

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What do you reckon?

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HE MUMBLES COMICALLY

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But it's that kind of proper, proper good.

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It's really a lip-smacking dish,

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it's so tasty and it's vibrant with the lemon squeezed over the top.

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You could actually get away with some game spatchcocked like that.

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Yeah, you could do that with a little partridge actually,

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even a grouse if you want to. Whatever you do,

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just spatchcock the whole thing. Quail they do as well.

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I don't like celery, but that's fantastic. Celery was on my list

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of potential food hell, but that's fantastic.

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It's only because he did it.

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But it's basically just thin...

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Just really thin shards, and if it's a bit soft just put it in

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ice water and it makes it really curly and crispy.

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Either shaving the celery really did make the world of difference,

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or Chris Addison donned his best poker face.

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Either way, Stuart's poussin and walnut salad looked

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incredible and it certainly got my taste buds tingling.

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And they'll keep on tingling, because coming up, James Martin

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attempts the perfect pear and perry crumble for Debra Stephenson.

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But first the brilliant Rick Stein eases us into the winter months

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with his heart-warming steak, Guinness and oyster pie.

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Delightful.

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THUNDER

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James Whelan's butchers in Clonmel is not what I'd been expecting.

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I suppose I'm always looking for old-fashioned butchers with

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wooden blocks, sawdust and great chines of beef

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and ruddy-faced butchers podgy with sausage.

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But Pat Whelan, who has taken over the business,

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is not just a successful butcher, he's a farmer as well.

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And although he runs a pretty slick operation here,

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it's all about good local produce.

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In this area we're trusted and it's built over generations.

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I'm fifth-generation in the business and it's that element of trust,

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that whole transparency that is evident to the people

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of this area, what we do in the area.

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It's tangible, we are tangible and that's what people want nowadays,

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they want safe, healthy, properly produced, low density,

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eco-friendly... That's what people want.

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Do you think people around here can appreciate the difference

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between supermarket beef and the quality beef that you are selling?

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Clonmel has 20,000 people -

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it's represented by each of the multinational supermarket chains

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and we still survive and are building

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stronger and stronger every week.

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But you've got to develop your unique selling point,

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you've got to source your beef, you've got to take care,

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you've got to have pride in your business, and it's all of that.

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It doesn't come in a vac-pack bag, it comes as we see it here.

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You prepare it, your skill, your craft - that's what makes the difference.

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And if you don't have a unique selling point in your business,

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you're wasting your time, you're then competing with the supermarkets.

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Price isn't the differentiator, it's down to quality.

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I'm making a dish with a real Irish flavour, which is steak,

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Guinness and oyster pie.

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I've just cubed the beef into good inch to inch and a half pieces

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and then lightly dusting it in flour before frying.

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You don't always have to sear the meat when you make a pie,

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but in this case I think it's important in order to get

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a really dark and rich colour.

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It makes such a difference to the finished look.

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Once it's brown, take it out of the pan and take a little butter

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and fry off the onions until they are soft and brown too,

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and add a little salt.

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So those onions are nice and brown now and glistening,

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so I need to pour the beef back in again now, and the reason for

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splitting them up is so that we don't overload the pan

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and everything has a chance to brown well.

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Next I'm going to add some stout, half a pint of stout,

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and half a pint of good beef stock.

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Note some mushrooms, just a whole bowl of button mushrooms.

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And a bouquet garni.

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And now some Worcester sauce,

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about two tablespoons, but you don't need to be too precise.

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Quite a lot of it, really.

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And now some salt, about a teaspoon and a half,

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and lots and lots of black pepper,

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about 40 turns of the black pepper mill.

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That's good.

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Now put a lid on there and just leave it to simmer very gently

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for about an hour or so.

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So you can see that really nice dark colour which I was looking for.

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Deep, deep brown, the mushrooms have cooked right down.

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And look at that sauce, it's really nice and viscous -

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a word I'm very fond of.

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And finally to shuck the oysters.

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This is the occasion, because I'm doing this on TV,

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I will stick myself in my hand

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or I'll graze my knuckles on the oyster shells, or I'll break

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the oyster shell in half and all the little filigree pieces of shell

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will go into the oyster meat. Just watch.

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Well, that's one where I didn't cut myself. Number two...

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Good.

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Three.

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I've heard that some of these TV cooks have

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a stuntman to do these close-up shots of things like -

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dangerous things like opening oysters.

0:16:000:16:02

And then in the wider shot, it's me.

0:16:020:16:05

I do all me own stunts.

0:16:050:16:06

Now I'm starting to get cocky.

0:16:080:16:09

Four.

0:16:110:16:13

Some people think that this sort of pie goes back to Victorian times

0:16:130:16:19

when oysters were very cheap,

0:16:190:16:21

and there's a theory that they're like a substitute for the meat

0:16:210:16:26

that wasn't, but I don't think that's true, I think it just gives

0:16:260:16:29

the stew and the pie a nice salty savouriness in the same way

0:16:290:16:33

you put anchovies in meat things

0:16:330:16:35

or the Chinese put oyster sauce in things.

0:16:350:16:37

Notice that all the precious liquor from the oyster goes in as well,

0:16:400:16:44

to give a nice saltiness to the gravy in the pie.

0:16:440:16:46

Give it all a gentle stir and pop one of those little ceramic gizmos

0:16:480:16:53

into the middle.

0:16:530:16:55

Seal the edge with some beaten egg and put a puff pastry top

0:16:550:16:58

over the lot.

0:16:580:17:00

So just crimping the edges here to make sure they're sealed

0:17:000:17:03

together nicely and don't fall

0:17:030:17:06

into the middle of the pie.

0:17:060:17:07

A cross on the middle to let the steam out.

0:17:070:17:10

And finally brush with beaten egg.

0:17:100:17:12

That goes in a hot oven for about 30 to 35 minutes.

0:17:140:17:18

There we go.

0:17:190:17:20

And I'm just anticipating that coming out and cutting

0:17:220:17:24

through the crust and getting the aroma of steak and oysters.

0:17:240:17:28

And I'll serve it with boiled potatoes,

0:17:280:17:32

some spring cabbage and maybe a glass of stout.

0:17:320:17:35

We used to do this in the early days of the restaurant,

0:17:360:17:38

but with only one or two oysters because they were so expensive.

0:17:380:17:42

You need lots for the flavour to come through.

0:17:420:17:45

Corn beef hash was made famous by Irish-Americans

0:17:530:17:57

in the mid-1800s, where they had hash houses.

0:17:570:18:01

But it was regarded as low-grade food and the cooks

0:18:010:18:05

were called hash slingers, but now it's back in fashion.

0:18:050:18:09

The main thing about this dish

0:18:090:18:11

is to get the potatoes and onions nicely browned

0:18:110:18:15

before adding the hashed beef.

0:18:150:18:17

The only other ingredients are a good quantity of parsley

0:18:180:18:22

which freshens it all up nicely, a slug of Worcestershire sauce,

0:18:220:18:26

a smidgen of Tabasco and salt and pepper.

0:18:260:18:31

Do you know, this is the first dish I started cooking on my own

0:18:310:18:36

in a flat in Earls Court as a teenager?

0:18:360:18:39

And why is it so successful?

0:18:390:18:41

Because you have to have two fried eggs with it

0:18:410:18:44

and the combination is perfection.

0:18:440:18:47

That and, dare I say it, ketchup.

0:18:470:18:51

Tomato ketchup in a cookery programme?

0:18:530:18:56

I'm not going to ask.

0:19:010:19:03

Oh, come on, James.

0:19:030:19:05

I bet you use ketchup. I've got ketchup in the...

0:19:050:19:07

We use it, yeah. I think it's fantastic.

0:19:070:19:11

When the weather is cold at the moment, you can't beat a good pie like what Rick did.

0:19:110:19:14

That lovely steak and oyster pie looked delicious,

0:19:140:19:17

and it inspired me to do this - it's not a pie but it's a crumble

0:19:170:19:20

and it's done in more or less real-time.

0:19:200:19:22

What we're going to do is start off with a little base for our crumble.

0:19:220:19:25

I've got my pears here.

0:19:250:19:27

We're going to dice these up.

0:19:270:19:28

You can do pear and apple crumble exactly the same way but I'm

0:19:280:19:31

going to do that with a little cinnamon custard to go with it.

0:19:310:19:34

-And you've got perry with it as well?

-Perry, yes.

0:19:340:19:36

I don't understand why though they call it pear cider.

0:19:360:19:39

I think it's probably because...

0:19:390:19:40

Well, because people don't know what it means.

0:19:400:19:43

But the fact is it's a drink in its own,

0:19:430:19:46

a class on its own and very good that you're using it, I say.

0:19:460:19:50

It's a West Country drink as you probably know.

0:19:500:19:53

Exactly, giving it a plug.

0:19:530:19:56

Have you ever tried perry before?

0:19:560:19:58

It's just happens to be in my Christmas programme coming up.

0:19:580:20:01

No, I haven't, and I live...

0:20:020:20:04

Is Poole the West Country?

0:20:040:20:05

It's kind of West Country. That's where I live.

0:20:050:20:08

We do panto in Poole, by the way.

0:20:080:20:10

-There's a pear called Stinking Bishop, which also...

-Oh, yeah.

0:20:100:20:12

-That's where the cheese gets its name.

-Oh, is it? Oh, OK.

0:20:120:20:15

-Yeah.

-My daughter likes pears.

0:20:150:20:17

Want any more facts you didn't know about pears?

0:20:170:20:19

So, anyway, we're just going to saute that off with

0:20:190:20:22

a little bit of butter, tiny bit of sugar and some of this perry.

0:20:220:20:25

And call it perry, don't call it pear cider.

0:20:250:20:28

Bit of perry, it is absolutely delicious stuff.

0:20:280:20:30

Going to stew that down. Over here, I've got my custard on.

0:20:300:20:32

Milk, cream, vanilla, cos I know you love vanilla.

0:20:320:20:34

-Mmm, I do.

-Bit of cinnamon in there.

0:20:340:20:36

And that goes in.

0:20:360:20:38

But like I was saying at the top of the show,

0:20:380:20:40

cookery's kind of the only thing that you haven't really done.

0:20:400:20:42

Because, you started so young.

0:20:420:20:44

-You know, Opportunity Knocks...

-Yes, yeah.

0:20:440:20:46

-Aged just... What were you? 13?

-14.

-14 years old.

0:20:460:20:48

Don't tell me, you've got some awful clip of it?

0:20:480:20:51

We're going to play it now!

0:20:510:20:52

I've seen that too many times.

0:20:530:20:55

Amazing, cos you got through to the final as well?

0:20:550:20:58

Yes, yeah, which was live from the Palladium

0:20:580:21:00

and it got... I can't remember how many viewers,

0:21:000:21:04

but I think it was something like 20 million viewers. It was...

0:21:040:21:06

In the days when we only had three channels, I think.

0:21:060:21:09

It was... Yeah, it was amazing.

0:21:090:21:11

-And then, went back to school...

-Back to school, yeah.

-..and had

0:21:110:21:15

to kind of start all over again.

0:21:150:21:17

But I mean, the comedy circuit, was that...?

0:21:170:21:20

-Obviously, you mentioned your father and stuff like that.

-Yeah.

0:21:200:21:22

Was that where you got your inspiration to do impressions,

0:21:220:21:25

-because...?

-Yes, yes. I had drama lessons when I was six,

0:21:250:21:29

I knew I wanted to be an actress, and singing lessons

0:21:290:21:32

and dancing and piano and all of that kind of thing.

0:21:320:21:35

And I had started to do impressions with my dad.

0:21:350:21:38

-SHE IMITATES PAM AYRES:

-I wish I looked after me teeth!

0:21:380:21:40

You know, Pam Ayres, and people like that when I was young.

0:21:400:21:43

I said, "Could you write me a script? Cos we've got a talent show at school."

0:21:430:21:46

And he wrote me a script and that was the first time

0:21:460:21:48

-I did them in front of anyone, I was about nine.

-Right.

0:21:480:21:50

And I remember I had a box

0:21:500:21:52

of...suitcase of wigs that I used to turn round and put on,

0:21:520:21:56

and everybody was clapping and cheering and laughing.

0:21:560:21:59

And I thought, "Oh, this is going really, really well."

0:21:590:22:01

And I realised that every time I...

0:22:010:22:03

Well, I realised cos my friend told me later.

0:22:030:22:06

Every time I bent down to get my next wig on,

0:22:060:22:09

I was bending over and my skirt kept riding up above my tights.

0:22:090:22:13

I was only nine and, yeah, all the children were laughing at me.

0:22:130:22:18

You know, nine-year-old with a gusset round by your knees,

0:22:180:22:21

it's a bit embarrassing.

0:22:210:22:23

After you left school, you were doing that as a living, really,

0:22:230:22:26

on the circuit, were you?

0:22:260:22:28

Yeah, yeah, I guess so. I was doing panto and summer season

0:22:280:22:32

and working men's social clubs, that sort of thing.

0:22:320:22:36

And then I started to dabble in more alternative comedy.

0:22:360:22:41

Cos through doing a couple of Spitting Images,

0:22:410:22:45

I met Steve Coogan, John Thomson, was really inspired

0:22:450:22:48

by them and decided to go up to Edinburgh and do that

0:22:480:22:53

kind of comedy.

0:22:530:22:54

In the end, I just thought, you know, I don't know

0:22:540:22:57

if this is going to get me into comedy acting...

0:22:570:22:59

-Right.

-..and maybe I should just go to drama school.

0:22:590:23:02

-And do acting?

-And do acting.

-So it wasn't until you were, what...?

0:23:020:23:05

-In your twenties?

-21, at 21, yeah.

0:23:050:23:07

And then got all my breaks in drama, funnily enough.

0:23:070:23:10

So I've kind of come full circle now, which is nice.

0:23:100:23:13

It kind of paid off cos recently we know you from

0:23:130:23:16

Coronation Street, of course.

0:23:160:23:17

-Yeah.

-Two years of that?

0:23:170:23:20

Three, nearly. Nearly three. Yeah, yeah.

0:23:200:23:22

Seems like a long time ago now though.

0:23:220:23:24

And then talking of TV, back into now,

0:23:240:23:26

cos you're quite busy with Jon Culshaw doing the old

0:23:260:23:28

-Impressions Show.

-The Impressions Show, which is on tomorrow at 10.25

0:23:280:23:33

and Saturdays at six thereafter as well.

0:23:330:23:36

-Go on, then, tell us about it.

-It's great.

-New characters, or...?

0:23:360:23:39

Yeah, yeah. Obviously, we did a series last year and we've got

0:23:390:23:43

a few new characters. We've got Fearne Cotton...

0:23:430:23:47

-SHE IMITATES FEARNE COTTON:

-..with major, oh-my-goddage, that so rocks.

0:23:470:23:51

And we've still got on or two of the older ones, like the Davina,

0:23:510:23:56

-which is...

-LAUGHTER

0:23:560:23:58

-SHE IMITATES DAVINA MCCALL:

-Oh, my gosh. That is amazing, amazing food.

0:23:580:24:02

So, yeah, we've got a few of the older ones and a few new ones.

0:24:020:24:04

Lady Gaga dressing up and you've got to look out for Jon's...

0:24:040:24:08

On tomorrow's show, Jon's camp class show.

0:24:080:24:11

You know the Monty Python sketch with, "He's upper class..."

0:24:110:24:16

-CRASHING

-Oh!

0:24:160:24:18

Nobody noticed!

0:24:180:24:19

You dropped a clanger there!

0:24:190:24:22

Yeah, that's very funny, with his Alan Carr and his...

0:24:220:24:24

Yeah, Ronnie Barker... Ronnie Barker and Ronnie Corbett.

0:24:240:24:27

-That sketch, but he's made it...

-And John Cleese.

0:24:270:24:31

..Paul O'Grady and Graham Norton and Alan Carr

0:24:310:24:34

and it's very, very...

0:24:340:24:36

That's one of my favourite sketches from the whole thing

0:24:360:24:39

and it's a real delight to work with Jon.

0:24:390:24:41

I must say, he's brilliant.

0:24:410:24:43

What about chefs?

0:24:430:24:45

-You must be doing one.

-Yeah, we've got to get some of the TV chefs in.

0:24:450:24:49

Technically, that was the most difficult scene...

0:24:490:24:52

Don't worry, Rick, you're safe.

0:24:520:24:53

No, I think Gordon would be a good one. You'd have some fun there.

0:24:530:24:55

Yes, Gordon's in it, Gordon's in it.

0:24:550:24:58

And Sophie Dahl. I play Sophie Dahl.

0:24:580:25:01

Oh, yeah! Now, that's good.

0:25:010:25:02

-SHE IMITATES SOPHIE DAHL:

-Well, you know, she's got that

0:25:020:25:04

sort of appeal about her, and there's some delicious food and...

0:25:040:25:08

Yeah, so we put them altogether in a period drama,

0:25:080:25:11

which is quite amusing.

0:25:110:25:13

And Ainsley Harriot plays himself.

0:25:130:25:15

It's the only cameo in the whole show,

0:25:150:25:18

the only person that comes into it

0:25:180:25:20

as themselves and it's Ainsley, so that's quite fun.

0:25:200:25:23

-He'd love that.

-He would actually like that!

0:25:230:25:26

Our Antony Worrall Thompson as well,

0:25:260:25:27

you couldn't tell from the real thing, but you've

0:25:270:25:29

got to see the voice.

0:25:290:25:31

-I've got him, down here.

-Yeah!

0:25:310:25:33

Only joking, only joking!

0:25:330:25:35

It is funny, it is funny. It's quite fun and it's all in a period drama.

0:25:350:25:39

We love him, we love him.

0:25:390:25:40

Well, I've done most of it, really.

0:25:400:25:42

I've made the crumble. That's in there...

0:25:420:25:44

Yeah, you've been busy, haven't you? While we've been chatting away.

0:25:440:25:46

Demerara sugar. I have, yeah.

0:25:460:25:48

I've really just got it in the microwave.

0:25:480:25:50

It's just defrosting at the moment.

0:25:500:25:51

-And no lumps in your custard.

-No, this is proper custard.

0:25:510:25:55

And notice, it's custard, it's not creme anglaise.

0:25:550:25:57

-We're not in France, it's custard.

-Custard.

0:25:570:26:00

Custard.

0:26:000:26:01

You know, our chefs call it anglaise.

0:26:010:26:03

It's horrible. It's like saying things eat well,

0:26:030:26:06

as opposed to taste good.

0:26:060:26:08

They call it an anglaise. "Shall I make an anglaise with this?"

0:26:080:26:12

You know, either call it custard or creme anglaise, but anglaise, no!

0:26:120:26:16

-Please call it custard.

-We call it crema pasticcera.

0:26:160:26:18

-Oh, right.

-That sounds nice, doesn't it?

0:26:180:26:21

It always sounds nicer in Italian.

0:26:210:26:22

And I suppose... Did the Italians invent it, then?

0:26:220:26:25

Of course.

0:26:250:26:27

What a surprise.

0:26:270:26:28

Well, in my creme brulee, I always put mascarpone.

0:26:280:26:31

But how do you say mascarpone?

0:26:310:26:33

Mascarpone.

0:26:330:26:34

-IN ITALIAN ACCENT:

-Mascarpone.

0:26:340:26:36

Of course. A creme brulee, mascarpone lifts the dish.

0:26:360:26:38

Yeah, yeah.

0:26:380:26:40

I'm going to learn to speak Italian.

0:26:400:26:42

While they're all chatting away like the WI, over here...

0:26:420:26:46

You invite us on here and then abuse us. I don't know!

0:26:460:26:51

-I've got my crumble over here.

-Mmm.

0:26:510:26:55

And it's a crumble but I suppose that Italian over there

0:26:550:26:57

has got some fancy name for it.

0:26:570:27:00

Crumble?

0:27:000:27:02

I tell you what, they don't make it in Italy.

0:27:020:27:04

They do, it's called crumbalini.

0:27:040:27:07

-You use breadcrumbs for something else?

-Breadcrumbs.

0:27:070:27:10

Yeah, for mayonnaise.

0:27:100:27:12

I'm only joking, come on.

0:27:120:27:13

Then we've got our custard on there.

0:27:130:27:15

-There you have your perry...

-Oh, lovely.

0:27:150:27:17

..pear and custard ice cream.

0:27:170:27:19

Oh, and I get to try this. I'm keeping this one.

0:27:190:27:21

-There you go, dive into that.

-Oh, thank you, I will.

0:27:210:27:24

But it is - that perry, if you can get hold of it,

0:27:240:27:26

-it's fantastic, not only to cook with but...

-It is.

0:27:260:27:28

..just to drink with, it's wonderful, wonderful stuff.

0:27:280:27:31

Do you ever put cornflour in your custard?

0:27:310:27:34

You don't need to, do you?

0:27:340:27:35

Right, so what are we cooking for Debra at the end of the show?

0:27:350:27:37

Her food heaven could be lobster...

0:27:370:27:39

I like old-fashioned custard too. Be fair!

0:27:390:27:43

Yeah, be fair, but I've just run around like a nutter

0:27:430:27:45

-for five minutes.

-I know, James, don't get me wrong!

0:27:450:27:48

-I totally go for it, but, you know, when you're a boy...

-Rick's lining

0:27:480:27:51

himself up for an advert when he retires. There you go.

0:27:510:27:53

You have to say, James left a really good impression...

0:27:570:28:00

Ha, see what I did there?

0:28:000:28:02

..on the ever so sweet Debra Stephenson,

0:28:020:28:04

with his pear and perry crumble.

0:28:040:28:06

Today, we're taking a look back at some of the tastiest recipes

0:28:060:28:10

from the Saturday Kitchen archives and we barely scratch the surface,

0:28:100:28:14

so don't go anywhere.

0:28:140:28:16

Next, fresh out of his Michelin star kitchen,

0:28:160:28:18

the brilliant Mark Jordan is bringing us a taste of the ocean

0:28:180:28:21

with some tasty little crustacean who go by the name

0:28:210:28:23

of langoustines.

0:28:230:28:25

And you'll finally get to find out what he means by anchovy sand.

0:28:250:28:29

-Good morning.

-I don't know what happened here today, anyway.

0:28:290:28:32

-I know, you copied me.

-Yeah, exactly, right.

0:28:320:28:34

So on the menu is what? This is the dish that I tried

0:28:340:28:37

in your restaurant a couple of months back.

0:28:370:28:39

-You did indeed.

-This is a taste of Jersey, isn't it, really?

0:28:390:28:42

It is. I wanted to... As you say, I float around

0:28:420:28:44

when I'm surfing and doing nothing, but looking back,

0:28:440:28:47

and you see these lovely rocks that we get on the beach,

0:28:470:28:49

what I wanted to do was actually bring a dish into the restaurant...

0:28:490:28:54

-Right.

-..that was like the seashore on a rock, literally was.

0:28:540:28:58

-Right.

-So me and some of the chefs went out and we got

0:28:580:29:02

a load of rocks, pebbles,

0:29:020:29:04

whichever you want to call it...

0:29:040:29:06

-Yeah.

-..and came up with this dish.

0:29:060:29:09

-Basically, it's oyster mayonnaise.

-Yeah.

0:29:090:29:12

I don't know whether you're aware, but oysters have got

0:29:120:29:14

a natural emulsifier. So if you mix them with an oil,

0:29:140:29:18

-they actually thicken up like a mayonnaise.

-Right.

0:29:180:29:21

-So, hence, oyster mayonnaise.

-Oyster mayonnaise.

0:29:210:29:24

Cos a lot of people are a bit put off by oysters.

0:29:240:29:27

They don't look... Well, you can see.

0:29:270:29:29

To the eye like that, they don't look that appealing.

0:29:290:29:31

They don't look as nice as these, anyway.

0:29:310:29:33

-These are the lovely langoustines, which...

-Beautiful, aren't they?

0:29:330:29:36

..I have to say are my absolute food heaven.

0:29:360:29:38

They are incredible, these things.

0:29:380:29:40

The thing is, people are scared off by langoustines as well

0:29:400:29:43

because of the preparation, but they are very easy, aren't they?

0:29:430:29:46

Yeah, you just peel them. Well, I think the price as well, really.

0:29:460:29:49

But I suppose the price is dictated because we don't eat them

0:29:490:29:52

in the UK. We kind of export them all, don't we, really?

0:29:520:29:55

We use a lot of French.

0:29:550:29:57

-You know, Scottish langoustines and stuff are beautiful.

-Yeah.

0:29:570:30:00

So, that is the actual pebble that you brought over in your luggage?

0:30:000:30:05

Yeah, that was the one you said to me, "Right, Mark, can you do the...

0:30:050:30:08

-"Can you do the dish and can you bring a pebble?"

-That is the pebble.

0:30:080:30:12

These are tough cookies, these. This one was.

0:30:120:30:15

They're actually like little native oysters, those,

0:30:150:30:17

-in terms of the shape.

-Yeah. We get a different type of oyster.

0:30:170:30:20

It's more of a, almost like a claw shape.

0:30:200:30:24

-They've got a big belly, whereas these are very narrow.

-Yeah.

0:30:240:30:27

Almost like a clam kind of shape, these are.

0:30:270:30:30

Couldn't you fit those in your suitcase?

0:30:300:30:32

No, no, no, funnily enough,

0:30:320:30:34

I met the seaweed guy who got all of my seaweed at the airport as well.

0:30:340:30:37

So, I'd got rocks in me suitcase.

0:30:370:30:39

And I've got strange packages from strange men in wellies.

0:30:390:30:43

-So, it's a wonder I got here with everything!

-Right.

-So, right...

0:30:430:30:48

You can of course keep these shells from the langoustine.

0:30:480:30:53

They make great soup as well. They're brilliant.

0:30:530:30:56

So, keep those and freeze them.

0:30:560:30:57

But there's the langoustines ready for you.

0:30:570:31:00

-You're going to prepare that?

-Yeah.

0:31:000:31:01

Do you want me to do this, what is it,

0:31:010:31:03

the beach that you want me to do?

0:31:030:31:05

Yeah, if you can just start arranging the seaweed.

0:31:050:31:08

We've got two types of seaweed there.

0:31:080:31:10

The long one, which looks like samphire,

0:31:100:31:13

-that is actually called a velvet horn.

-This one?

-Yeah.

0:31:130:31:16

-And it actually tastes of oyster.

-I'd go with that.

0:31:160:31:20

-You'd go with that one?

-Yeah, I'd go with that.

-Tastes of oyster.

0:31:200:31:24

-Yeah.

-Right.

0:31:240:31:25

And then the other one is a pepper dulse, which basically,

0:31:250:31:29

they can only be in low tides, you can only get them in low tides.

0:31:290:31:34

-Right.

-So...

-It smells...

0:31:340:31:37

-It smells incredible, this stuff.

-The pepper dulse, the small one,

0:31:370:31:41

actually when it comes fresh out the sea, it smells of truffle.

0:31:410:31:45

-You want to try?

-Yeah.

-Because it really does taste of the sea, this.

0:31:450:31:48

That's fantastic, I love it.

0:31:480:31:50

Oh, incredible. Yeah, amazing. It smells great, doesn't it?

0:31:500:31:54

And that's the whole idea of this.

0:31:540:31:56

It's very minerally, very fresh, that's the whole point of this dish.

0:31:560:32:00

Right, so, in amongst that, we're going to make this, the beach bit.

0:32:000:32:03

-You want me to do that?

-If you could do that, please.

0:32:030:32:06

A Jersey beef and not a...

0:32:060:32:08

-A Jersey beach.

-A Jersey beach, yeah.

0:32:080:32:10

Right, so, what do we have here? We've got flour.

0:32:100:32:13

-So, you're basically making crumble using anchovy oil.

-Absolutely.

0:32:130:32:17

My style of food is it's everything on the plate you need to be able to eat.

0:32:170:32:20

-So, if we're going to do this, it needs to taste of something.

-Right.

0:32:200:32:24

So, hence by putting a little bit of anchovy oil in there,

0:32:240:32:29

you end up with this and you get... It looks like a beach.

0:32:290:32:32

Yeah.

0:32:320:32:33

-So, you see how it's emulsifying now?

-Yeah.

0:32:330:32:38

Right, so you've got a little bit of parsley in there, have you?

0:32:410:32:45

Just a little bit of parsley because the natural colour of the

0:32:450:32:48

oyster isn't very appealing to the eye.

0:32:480:32:51

So by just putting a little bit of parsley, it gives a bit of

0:32:510:32:54

colour and helps the whole of the dish kind of settle in together.

0:32:540:32:57

Right. What we'll do...

0:32:570:33:01

So, this is like a crumble and then what we've got in there, I

0:33:010:33:03

shall show you, we've basically just baked what I've blended in there.

0:33:030:33:06

-That's got the anchovy in it.

-Absolutely.

0:33:060:33:08

That's what we end up with, this little bit of crumble.

0:33:080:33:12

The best thing, when you make the oyster mayonnaise,

0:33:120:33:15

-it could do with, like, 20 minutes or so to start setting up.

-Right.

0:33:150:33:20

-Mark, is it a pebble beach or a sandy beach?

-Both.

0:33:200:33:25

We've got some of the best beaches you could possibly imagine.

0:33:250:33:29

You know, James was there in the summer and he can vouch for that.

0:33:290:33:32

I wasn't surfing!

0:33:320:33:34

So, all I want to do with the langoustines,

0:33:340:33:38

too many people think you've got to overcook 'em.

0:33:380:33:41

But by just giving them 30 seconds on one side...

0:33:410:33:44

I'll put these over to here.

0:33:440:33:46

Give them a little bit of golden brown.

0:33:480:33:51

-Do you like langoustines by any chance?

-Absolutely.

0:33:510:33:54

You can't waste these little fellows. Look at them!

0:33:540:33:56

OK. Right. So, if you could start dressing...

0:33:560:33:59

-Now, you've got two restaurants now, haven't you, in Jersey?

-Absolutely.

0:33:590:34:03

We've got the Atlantic Hotel and Ocean Restaurant,

0:34:030:34:07

-which I've got my Michelin star and my four rosettes.

-Yeah.

0:34:070:34:10

And then a new addition to the collection is Mark Jordan at the Beach,

0:34:100:34:13

-which is a stripped down version of what I do at The Atlantic.

-Yeah.

0:34:130:34:18

Still emphasising on the fact that it's fantastic ingredients.

0:34:180:34:23

But not kind of this style.

0:34:230:34:25

-This is what you get when you go to Ocean.

-Yeah.

0:34:250:34:28

The idea of Mark Jordan at the Beach was to offer... If somebody wanted

0:34:280:34:32

the best bit of grilled fish, you know, that's where you'd get it.

0:34:320:34:35

And all you get is grilled fish with

0:34:350:34:38

a nice caper and, what, gherkin butter and a slice of lemon.

0:34:380:34:41

-But both places have the most amazing views, don't they?

-They do, yeah.

0:34:410:34:45

-There again, you've visited both of them, so you know first-hand.

-Yeah.

0:34:450:34:49

So, yeah, The Atlantic Hotel is on the west side of the island.

0:34:490:34:53

You can virtually see it from the airport when you land.

0:34:530:34:55

And then Mark Jordan is in between St Helier and the Atlantic.

0:34:550:35:01

So, in comparison re geography, they're all, you know,

0:35:010:35:05

-relevant to each other. Not too far away.

-Yeah. I can't wait

0:35:050:35:10

to see what people have a go at when they make this over the weekend.

0:35:100:35:15

-I'll get an order for rocks.

-It would be quite funny, you know.

0:35:150:35:18

Right, all I'm going to do with the langoustines...

0:35:180:35:21

Yeah, I can see the producer, who lives in London,

0:35:210:35:24

using sort of a flagstone for this sort of stuff, you know!

0:35:240:35:27

Into the langoustine pan.

0:35:270:35:29

Just wilt the spinach.

0:35:310:35:33

Grab a pan there. So, these are now done.

0:35:330:35:37

Yeah.

0:35:370:35:39

Still nice and tender - not like little bits of rubber.

0:35:390:35:42

-Little bit of lemon on there.

-Thank you.

0:35:450:35:48

There we are. PAN SIZZLES

0:35:480:35:51

The secret of this place...with this dish,

0:35:510:35:53

is you are blessed with some pretty

0:35:530:35:55

incredible ingredients over there, aren't you, really?

0:35:550:35:58

Well, for an island nine by five, it's phenomenal.

0:35:580:36:01

You know, I've got my own beef, I've got my own lobster,

0:36:010:36:04

-I've got my own scallops, I've got my own oysters, seaweed.

-Pebbles.

0:36:040:36:09

Pebbles, yeah. There you go, yeah, I forgot about the pebbles.

0:36:090:36:11

-Surfing board.

-Surfboard, yeah.

-He's got that, surfboard, everything.

0:36:110:36:15

And then you've got that amazing, what was that old, erm,

0:36:150:36:20

World War II bunker that you took me to?

0:36:200:36:23

-Amazing lobsters and stuff like that.

-Yes. Sean Faulkner.

0:36:230:36:26

Basically, he's got a vivier,

0:36:260:36:28

which is an old-fashioned way of keeping lobsters, in a bunker.

0:36:280:36:31

-In an old World War II bunker.

-Are they just all sitting there?

0:36:310:36:34

He just stores lobsters in it. It's incredible to go and see.

0:36:340:36:37

But the thing is that the water is changed twice a day

0:36:370:36:41

with the natural tide.

0:36:410:36:44

And, you know, so they're constantly in fresh water.

0:36:440:36:47

And the quality of the lobsters and the crabs is phenomenal.

0:36:470:36:51

There you are.

0:36:510:36:53

A little bit of pea shoots, just to give it a little bit of...

0:36:530:36:55

DAWN CHUCKLES I did tell you this was impressive.

0:36:550:36:59

..fresh flavour. Ah, thank you.

0:36:590:37:01

-Amazing.

-It does look fantastic. So tell us what that is again.

0:37:010:37:04

There we've got a pan-fried

0:37:040:37:05

langoustine on a Jersey rock

0:37:050:37:07

with oyster mayonnaise.

0:37:070:37:08

You HAVE to go to this man's restaurants. Brilliant.

0:37:080:37:10

-Absolutely brilliant. Now, obviously you can't eat this.

-No, I can't.

0:37:160:37:20

-So, we've got you a pebble!

-I could try, I was going to say I could try...

0:37:200:37:23

-We haven't forgotten about you.

-OK.

-We've got some lovely Jersey

0:37:230:37:27

chocolates and a traditional Jersey black butter.

0:37:270:37:29

Aw! Black butter? What's that?

0:37:290:37:32

-I don't know. He got it free with the chocolates from Duty-free.

-OK.

0:37:320:37:36

It's a traditional complement. It's cooked down with apples and spices.

0:37:360:37:41

-It's very traditional in Jersey.

-OK.

-But it's fantastic as a...

0:37:410:37:44

-Oh, thank you.

-Enjoy.

-Dawn, thank you for not eating this!

0:37:440:37:48

THEY LAUGH

0:37:480:37:50

-Have a chocolate. Tell us what you reckon.

-It's amazing.

-Thank you.

0:37:500:37:53

And there you have it. Life's one big beach with Mark.

0:37:580:38:00

And that's a beach I'd love to visit.

0:38:000:38:03

Those langoustines looked absolutely incredible.

0:38:030:38:05

All helped along nicely by the matching outfits.

0:38:050:38:08

Up next, we're joining Keith Floyd on another of his amazing

0:38:080:38:11

culinary tours. Enjoy.

0:38:110:38:14

BICYCLE BELLS RING

0:38:180:38:20

It's true to say that all my thoughts of Vietnam have been

0:38:200:38:23

tempered by the newsreel footage of the '60s and '70s.

0:38:230:38:26

The total utter futility and horror of war.

0:38:260:38:28

So, I wasn't prepared for this breathtaking ride through throngs

0:38:280:38:31

of bicycles and mopeds with young people chattering like starlings.

0:38:310:38:35

And, oh, yes, a quick food note.

0:38:350:38:38

Bread here, thanks to the gastronomic calling card of

0:38:380:38:40

the French, is practically as important as rice.

0:38:400:38:43

Anyway, I was happy and hungry when

0:38:430:38:45

I arrived at the Floating Hotel on the Saigon River.

0:38:450:38:48

I felt as though I was about to take

0:38:480:38:49

a gastronomic cruise in this steamy, noisy land.

0:38:490:38:52

Welcome to the Floating Hotel.

0:39:000:39:02

'Normally, I'd make straight for the bar.

0:39:020:39:04

'But it was very nearly morning and I was ravenous.

0:39:040:39:07

'So, I made a beeline for the kitchen to cook a classic

0:39:070:39:09

'Vietnamese dish for an early breakfast.'

0:39:090:39:11

Vietnamese are industrious,

0:39:110:39:13

hard-working, incredibly energetic people.

0:39:130:39:16

But they couldn't sustain 12 hours in a paddy field or 12 hours in an

0:39:160:39:20

industrial unit without something really good to line their stomachs

0:39:200:39:23

before they started the day, so one of the most essential things here

0:39:230:39:27

in Vietnam is a great breakfast.

0:39:270:39:28

A thing called a Pho, which is in fact spelt P-H-O.

0:39:280:39:32

It's a Pho. And it's a soup of noodles.

0:39:320:39:36

Now, what else goes into that soup would depend on your economic circumstances.

0:39:360:39:39

You might put chicken, you might put meat, you might put fish.

0:39:390:39:42

But as long as you've got noodles and the rich stock, you can't go wrong.

0:39:420:39:45

So, no further delay, let's have a look at this wonderful stock.

0:39:450:39:48

OK, it's a beef stock made with lovely marrow bones, OK?

0:39:480:39:54

Water, cloves, star anise, a wonderful Chinese medicinal nut,

0:39:540:39:58

black peppercorns, a burnt onion for flavouring and colour,

0:39:580:40:02

white radish and ginger.

0:40:020:40:05

Now, back up to me, please, Paul.

0:40:050:40:07

Because it's me, I'm having a luxurious version of it with some

0:40:070:40:10

lovely fillet of beef, which you must cut in very, very thin slices.

0:40:100:40:14

And to enable you to do this,

0:40:140:40:16

it's a good idea to have the beef slightly frozen.

0:40:160:40:18

And to assemble, it's terribly simple.

0:40:180:40:21

You put some pre-cooked noodles into the bowl like so. Excuse me, Paul.

0:40:210:40:24

You then get some

0:40:240:40:26

little pieces of beef, very thin, as thin as you can get them,

0:40:260:40:29

around the side of the bowl like that.

0:40:290:40:31

Then some onion.

0:40:320:40:35

Some spring onion next.

0:40:350:40:37

Then we pop in the piping hot beef stock

0:40:370:40:40

over the whole thing. This, of course, cooks through the beef

0:40:400:40:45

and makes the spring onions crunchy.

0:40:450:40:47

Bean sprouts, chillies, as many as you can stand,

0:40:480:40:52

and some spring onions, and finally,

0:40:520:40:55

finally a lovely little raw egg yolk.

0:40:550:40:58

And that goes pop into there like that.

0:41:030:41:06

Hector, I think you'd like Vietnam.

0:41:260:41:28

It reminds me of a powerful animal that's just beginning to wake up.

0:41:280:41:32

In the early morning,

0:41:320:41:33

you can feel a sort of frisson as the people make their way to work.

0:41:330:41:36

I must say, I feel lucky to be here now because there's

0:41:360:41:38

a definite feeling of change in the air.

0:41:380:41:41

A quick historical note here, Hector,

0:41:480:41:50

as I whizz round on this brilliant cyclone.

0:41:500:41:52

For centuries, this land was ruled by the Chinese.

0:41:520:41:55

Then 100 or so years ago, the French arrived,

0:41:550:41:57

and no matter how many baguettes they baked or boulevards they built,

0:41:570:42:01

the Vietnamese didn't really care for them either.

0:42:010:42:03

Anyway, Ho Chi Minh City, or Saigon as the locals still call it,

0:42:030:42:07

is definitely on the move

0:42:070:42:08

and no doubt raising a few eyebrows in the capital Hanoi,

0:42:080:42:11

as it becomes more capitalistic as each day passes.

0:42:110:42:14

Dangerous!

0:42:160:42:18

And now to the central market, built, incidentally, by the French.

0:42:180:42:22

Oh, this is wonderful!

0:42:220:42:24

Look at the brilliant colours of these chickens.

0:42:240:42:26

They've been pecking away eating rice and worms in the

0:42:260:42:28

villages that circle the city.

0:42:280:42:30

This market has the feel of a rich oil painting.

0:42:300:42:33

Vegetables are high on the list of Vietnamese cuisine,

0:42:340:42:37

and a great deal of them grow in water.

0:42:370:42:39

Like these fish leaves, slightly coarse like young ivy,

0:42:390:42:42

but with a distinct taste of fish, and very good for the digestion.

0:42:420:42:46

Or these stalks of taro, finely sliced, are quite delicious.

0:42:460:42:50

A great deal of the fish here comes from fresh water and

0:42:500:42:53

no matter how much salt you use,

0:42:530:42:54

you can still taste the earthiness of the Saigon River.

0:42:540:42:57

Preserved fish, too, is very popular.

0:42:570:42:59

This took my eye.

0:42:590:43:01

A surrealist impression of salted and dried fish,

0:43:010:43:03

good enough to hang on any wall.

0:43:030:43:05

But I'm here to cook a simple, refreshing dish that is eaten

0:43:060:43:09

by millions of Vietnamese every day on practically every street corner.

0:43:090:43:13

It's a sort of spicy soup with tender beef and vegetables.

0:43:130:43:16

If ever you find yourself in the middle of Ho Chi Minh City,

0:43:180:43:20

the Red Square, or Piccadilly, and you're feeling really hungry,

0:43:200:43:24

then this is the perfect snack for you.

0:43:240:43:27

First of all, you need a thing called a steamboat.

0:43:270:43:29

OK? And in your charcoal-fired steamboat, you need some beef stock,

0:43:290:43:33

lightly spiced with some chillies. OK, Paul, have you got that?

0:43:330:43:37

Beef stock, lightly spiced with chillies.

0:43:370:43:40

Then you need some okra, ladies' fingers, cut into thin slices.

0:43:400:43:44

Then you need the leaves of taro,

0:43:440:43:46

that's the sweet potato leaves, finely sliced, OK?

0:43:460:43:49

Back up to me, Paul, please.

0:43:490:43:51

As you can see, we have a small audience with us today because

0:43:510:43:53

it's their half term, you see, that's why they're all here.

0:43:530:43:57

Then we have some Chinese mushrooms,

0:43:570:43:59

a little bit of beef,

0:43:590:44:01

and because we want this to be a sweet and sour dish, we have

0:44:010:44:04

the sourness from the chillies and the sweetness from the pineapple.

0:44:040:44:09

OK, very important. This is a hot, sweet, sour dish.

0:44:090:44:12

Then we have some little pieces of fillet of beef,

0:44:120:44:14

any kind of beef will do, OK?

0:44:140:44:18

And then the leaves from the cumin plant.

0:44:180:44:20

Normally you have these as dried... Back up to me, please, Paul.

0:44:200:44:23

Normally they're dry little pods which you put into your curries.

0:44:230:44:26

This is the leaf from the actual herb tree itself, so the

0:44:260:44:30

first thing you do is put your vegetables into there like that.

0:44:300:44:34

OK? Into the hot stock.

0:44:350:44:37

Then it you put your cumin leaves in like so.

0:44:390:44:46

Then you put the mushrooms in. It's all very simple. Big close-up here.

0:44:460:44:50

Look at the fire we've got going in there. Lovely little charcoal fire.

0:44:500:44:55

Then for the sweetness to go with the sour, the fresh pineapple.

0:44:550:45:00

Then we put in our fresh beef.

0:45:000:45:01

Take that off the edge there.

0:45:030:45:05

And you pop the lid on.

0:45:070:45:11

And you simmer that for about eight minutes, charcoal mark two,

0:45:110:45:15

and then I shall feed the 5,000.

0:45:150:45:18

It's not only architecture and baguettes the French left behind,

0:45:240:45:27

but brilliant Citroen Light 15s, one of the great cars, I reckon.

0:45:270:45:30

But I digress.

0:45:300:45:32

For those of you who want to make this at home,

0:45:330:45:36

fan your steamboat for maximum heat for at least another six minutes.

0:45:360:45:38

When you remove the lid,

0:45:380:45:40

the smell of chillies and beef and the spicy, sweet stock with the

0:45:400:45:43

fresh vegetables will make you want to jump up and down with excitement.

0:45:430:45:47

But is it ready?

0:45:490:45:51

And I think it is.

0:45:510:45:53

I'll just have a little taste before I give it to everybody else.

0:45:530:45:56

Sweet, sour, refreshing.

0:46:020:46:03

Just the sort of thing you'd find here at any street side stall.

0:46:030:46:07

Except they use the same broth throughout the day, so the

0:46:070:46:09

later at night you have it, the richer and stronger the broth is.

0:46:090:46:13

Here we are. Would you like some? You'd like some.

0:46:130:46:16

A little bit? Would you like some?

0:46:210:46:24

Want to try some?

0:46:260:46:28

They're a trusting lot, aren't they?

0:46:280:46:30

We come all this way,

0:46:300:46:32

8,000 miles to cook snacks for people and none of them want it.

0:46:320:46:35

Would you like some?

0:46:350:46:37

No? Go on.

0:46:380:46:40

THEY SPEAK VIETNAMESE

0:46:420:46:48

Clearly, he's not called Oliver Twist,

0:46:550:46:57

but I'm sure he really liked it.

0:46:570:46:59

He was just a bit camera shy, that's all. It could happen to anyone.

0:46:590:47:02

And now - sorry, Pythons - for something completely different.

0:47:020:47:06

This is one of Saigon's famous snake restaurants.

0:47:060:47:09

I thought I'd pop in just for a quiet beer.

0:47:090:47:11

Not to eat, you understand, but to soak up the atmosphere.

0:47:110:47:15

These, would you believe, are bats. Free range, of course,

0:47:150:47:18

waiting to be roasted or stir-fried. Not for me, though.

0:47:180:47:22

Anyway, as I said, this is a serious snake restaurant where cobra,

0:47:220:47:25

which are plentiful in these parts, are selected by the customers

0:47:250:47:28

just like the luckless lobster in the tank back home.

0:47:280:47:31

WHISTLING

0:47:310:47:33

But I'm not sure about this at all. I really am not.

0:47:330:47:36

So once the bloody deed is done, the snake is gutted, de-scaled,

0:47:390:47:43

and put into a pressure cooker to soften the flesh

0:47:430:47:45

so the bones can be easily removed.

0:47:450:47:47

If you want to do this at home,

0:47:470:47:49

cook your cobra for at least five minutes, OK?

0:47:490:47:52

Incidentally, the dog is not on the menu.

0:47:530:47:56

Now, the cobra is cut up into handy bite-sized chunks,

0:47:570:48:00

minus the bones, and is stir-fried

0:48:000:48:02

with chilli, ginger, garlic and lemon grass,

0:48:020:48:05

then a few sweet potatoes are added and the dish is complete.

0:48:050:48:09

Much loved by the Vietnamese and very nutritious, but not for me.

0:48:090:48:13

While I beat a hasty retreat,

0:48:140:48:16

let me leave you with a thought from a philosopher.

0:48:160:48:19

Men eat the flesh of grass-fed and grain-fed animals,

0:48:190:48:23

deer eat grass, centipedes find snakes tasty

0:48:230:48:26

and hawks and falcons relish mice.

0:48:260:48:29

Of these four, which knows how food ought to taste?

0:48:290:48:33

On a gentle river cruise, there's nothing like a slow-cooking,

0:48:330:48:36

rich, hearty, chicken and sweet potato curry,

0:48:360:48:39

which is exactly what we're going to cook now,

0:48:390:48:41

so let's have a look at the ingredients, Paul.

0:48:410:48:43

Some lovely fillets of leg of chicken, OK?

0:48:430:48:47

Some sweet potatoes just quickly deep-fried in oil.

0:48:470:48:51

Some coconut milk, some very finely chopped onion, garlic, curry powder.

0:48:510:48:57

Now, this is the ordinary curry powder that mum used to use

0:48:570:49:01

all those years ago when you were a kid and she used to curry

0:49:010:49:03

the remains of Sunday lunch on Mondays with currants and apples

0:49:030:49:07

and grated coconut. It's that kind of curry powder. Very ordinary.

0:49:070:49:11

Also, we have some ground turmeric, some crushed, dried chillies,

0:49:110:49:14

some fresh chillies, some very finely chopped lemongrass

0:49:140:49:18

and a couple of bruised stalks of lemongrass. So first things first.

0:49:180:49:22

Onions into the hot oil.

0:49:220:49:24

Just let them get a little bit brown

0:49:270:49:30

and softened, add a little bit of garlic like so.

0:49:300:49:33

And then a few pieces of chicken.

0:49:350:49:37

Let them take a little bit of colour and then we will add in

0:49:520:49:57

our curry powder.

0:49:570:49:59

Right. Dried chillies go in next.

0:50:020:50:05

This is quite a hot, beefy number.

0:50:060:50:08

Chopped lemongrass.

0:50:100:50:13

All cooked down.

0:50:130:50:14

The two big pieces of bruised lemongrass for extra flavour.

0:50:160:50:20

Fresh chillies. A little bit of sugar.

0:50:220:50:25

A little bit of salt.

0:50:280:50:30

And a little pepper.

0:50:320:50:35

And now we moisten that with some simple chicken stock.

0:50:350:50:41

And let it simmer gently away

0:50:530:50:57

for about 30 minutes

0:50:570:51:00

or until the chicken is tender,

0:51:000:51:02

and then we'll add the enriching coconut cream

0:51:020:51:05

to finish the dish off.

0:51:050:51:07

Drifting down this fat, oily river,

0:51:160:51:19

you feel a remarkable sense of detachment,

0:51:190:51:21

as if you were abandoned and alone on the very edge of the earth.

0:51:210:51:25

But behind the elephant palms are lots of little farms like this.

0:51:270:51:31

The people of the south have always been farmers

0:51:310:51:33

and on this rich alluvial soil, anything grows,

0:51:330:51:36

and home-fed pork is the prime meat of the area.

0:51:360:51:38

You can conjure up a recipe by picking mangoes, bananas,

0:51:380:51:42

and fresh green peppercorns from any garden.

0:51:420:51:44

The houses are primitive and built to channel what breeze there is

0:51:440:51:48

through every room.

0:51:480:51:49

Oh, yes. What a simple, clean, and refreshing dish this is.

0:51:530:51:57

Bean sprouts and green beans,

0:51:570:51:59

cooked lightly in peanut oil with garlic and ginger.

0:51:590:52:03

An old saying here says that for each meal, however humble,

0:52:030:52:05

be it congee or rice,

0:52:050:52:08

remember that someone worked very hard to produce it.

0:52:080:52:11

Anyway, towards the end of the cooking process,

0:52:110:52:13

some bean curd is added and the finished dish would cost pence,

0:52:130:52:17

but it's soothing, satisfying,

0:52:170:52:19

and totally right for this hot, sultry climate.

0:52:190:52:22

Anyway, back to my curry.

0:52:220:52:24

Now, phase two. Partly cooked sweet potatoes.

0:52:280:52:32

They go in.

0:52:330:52:35

Look at that. That is really good, isn't it?

0:52:350:52:39

And then some thick coconut cream.

0:52:390:52:41

And let that simmer for another ten minutes,

0:52:430:52:46

so it thickens up a bit, and you will have an exquisite,

0:52:460:52:49

invigorating, perfect for this very hot, humid climate.

0:52:490:52:53

The sweetness, the sourness,

0:52:530:52:55

and the hotness of it makes you feel really good.

0:52:550:52:58

I let that cook away for another 15 minutes,

0:53:020:53:05

when a gust of wind blew the saucepan lid off,

0:53:050:53:07

never to be seen again.

0:53:070:53:08

He is just ace.

0:53:140:53:17

And as ever on Best Bites, we're looking back at some of the

0:53:170:53:19

best recipes from the Saturday Kitchen archives.

0:53:190:53:22

Still to come on today's show,

0:53:220:53:24

Bryn Williams and Lisa Faulkner

0:53:240:53:25

battle it out in the omelette challenge.

0:53:250:53:27

Who will wind up with a runny reputation?

0:53:270:53:30

And New Zealand's Annabel Langbein makes her Saturday Kitchen debut

0:53:300:53:34

with a healthy take on sesame prawn toast.

0:53:340:53:36

She serves them up with a sumptuous spicy beef

0:53:360:53:39

and harvest vegetable salad.

0:53:390:53:41

Plus supermodel Jodie Kidd patiently awaits her fate.

0:53:410:53:44

Will James dish her up her food heaven,

0:53:440:53:47

a pan-fried Dover sole with a chorizo, gnocchi and artichoke stew,

0:53:470:53:50

or her food hell, tamarind glazed mackerel with lemongrass noodles?

0:53:500:53:55

Stay with us and find out what she got at the end of the show.

0:53:550:53:58

Now for one of the finest of Frenchmen.

0:53:580:54:00

Pierre Koffman is making souffle and pistachio nuts,

0:54:000:54:04

much to the delight of Jennifer Ellison.

0:54:040:54:07

-Welcome back, Pierre. Your second time on the show.

-Yes, second time.

0:54:070:54:10

-And another masterclass.

-I must enjoy it, I suppose.

0:54:100:54:12

You must enjoy it. And another masterclass for us.

0:54:120:54:15

-This time one of your trademark dishes, a souffle.

-Yes.

0:54:150:54:18

Pistachio souffle. In the restaurant, this is a beginning.

0:54:180:54:21

-OK, so how do we make it, then?

-I shouldn't show you.

0:54:210:54:26

-But I am going to. You are going to help me.

-OK. Well, he is as well.

0:54:260:54:30

This is the first time we've ever sat him here, you see.

0:54:300:54:33

-I've got a lot of help. We start by boiling the milk.

-Yeah, OK.

0:54:330:54:36

People would pay good money to see this.

0:54:360:54:38

Now, we're going to make a creme patissiere, is that right?

0:54:380:54:41

Yes, that's right. The basic is the creme patissiere.

0:54:410:54:43

-After you mix eggs...

-Do you want to butter those?

-Yeah, fine, yes.

0:54:430:54:49

-And you use melted butter, not softened butter.

-Yeah, exactly, yes.

0:54:490:54:52

And it is always better if you put your mould in the fridge before

0:54:520:54:57

-so the butter will stick to the...

-To the mould.

0:54:570:55:02

-Any particular way, chef? Round and round?

-As you like.

0:55:020:55:05

I leave it to your imagination.

0:55:050:55:07

-If it goes wrong, I go...

-No pressure.

-As you like.

0:55:070:55:12

Now, for people watching this...

0:55:120:55:14

It's like a Who's Who of chefs that have gone through your kitchen,

0:55:140:55:17

particularly at Le Tante Claire.

0:55:170:55:19

Yeah, we had quite a lot of chefs, you know.

0:55:190:55:22

-I'm still in contact with most of them.

-Right, so tell us...

0:55:220:55:26

We have got Tom Kitchin in Edinburgh. Tom Higgins.

0:55:260:55:31

-Bruno Loubet.

-Bruno Loubet.

0:55:350:55:38

-Eric Chavot.

-Eric Chavot, yes.

0:55:380:55:41

-Marco Pierre White.

-Marco Pierre White.

0:55:410:55:44

-Gordon Ramsay.

-Gordon Ramsay. So quite a long list.

0:55:440:55:49

But, you know, those guys were moving from one place to the other

0:55:490:55:53

and they learned their trade like that.

0:55:530:55:56

Some we stay very good friends with some of them, like Tom,

0:55:560:56:00

who is a kind of son for me.

0:56:000:56:03

And some I don't see them so much because they've got other

0:56:030:56:07

things to do in life.

0:56:070:56:09

-Right, what have we got in here, then?

-I mix the eggs and sugar

0:56:090:56:14

until they turn slightly white. Then add the flour. The flour...

0:56:140:56:20

And beat it again and that is going to drop the milk inside.

0:56:200:56:24

A little bit at the beginning because you don't want to cook

0:56:240:56:28

the eggs if you put too much at the start.

0:56:280:56:30

Now you can go, it's fine, yes.

0:56:300:56:33

That's that one.

0:56:330:56:35

That will mix it fine, yes. Now I'm going to add a bit of...

0:56:350:56:38

Now, tell us about this pistachio puree because

0:56:380:56:40

this is the key to it, really.

0:56:400:56:41

You've got to get really good quality stuff.

0:56:410:56:43

Yeah, top-quality pistachios.

0:56:430:56:44

They taste nice and are beautiful. The colour is nice. It is green.

0:56:440:56:48

Attractive to the eyes. And good to taste, of course.

0:56:480:56:52

-And this will be a French pistachio puree, yeah?

-Yeah, I suppose...

0:56:520:56:57

Where the pistachio come from, I suppose Italy,

0:56:570:57:00

where they've got the best pistachios of anywhere in the world.

0:57:000:57:05

We buy it from France, yes, of course.

0:57:050:57:07

Now Bryn is going to put the chocolate in there

0:57:070:57:11

inside the souffle.

0:57:110:57:13

Normally, a lot of souffles use sugar.

0:57:130:57:15

In that recipe, I changed the sugar into chocolate to give

0:57:150:57:18

a different taste and a nice colour when it's cooked.

0:57:180:57:22

Who inspires you now?

0:57:220:57:24

I mean, where'd you get your inspiration from now?

0:57:240:57:26

Food's changed a lot.

0:57:260:57:28

-Well, sometimes by watching Saturday Kitchen.

-Yeah, yeah.

0:57:280:57:32

LAUGHTER

0:57:320:57:34

He came to my house the other weekend.

0:57:340:57:36

I've never been so scared in my life about cooking for anybody.

0:57:360:57:39

No, you go out and you read books, magazines,

0:57:390:57:42

and you think about it because that's the only thing I do in life.

0:57:420:57:46

I am a chef and I know nothing other than being a chef and cooking.

0:57:460:57:50

But you still...

0:57:500:57:52

I mean, for those people... Koffman's...

0:57:520:57:54

The famous restaurant that

0:57:540:57:55

you had was Le Tante Claire, that's the one where everybody...

0:57:550:57:58

It was like the Mecca, wasn't it, when you were training as a chef.

0:57:580:58:01

It just closed when I came to London in 1996.

0:58:010:58:04

When did it close, Tante Claire?

0:58:040:58:06

-2003.

-Oh, OK.

0:58:060:58:09

-But then you... Yeah, it wouldn't let you in.

-Yeah, that's what it is.

0:58:090:58:13

Yeah, yeah.

0:58:130:58:15

But then when you opened Koffman's, you're there behind the stove.

0:58:150:58:18

Yeah, yeah.

0:58:180:58:20

You know that because you've seen from time to time

0:58:200:58:22

so I am always cooking because I enjoy it.

0:58:220:58:24

There is no point going to be a chef and sitting in an office

0:58:240:58:27

-doing paperwork.

-Yeah.

-To be honest, I never do paperwork.

0:58:270:58:31

I leave it to the number two for all that.

0:58:310:58:34

It is not the job of the chef to do paperwork.

0:58:340:58:36

So we took the paste exactly the same as the pastry cream, you know.

0:58:360:58:40

It looks like one, it tastes like one. And that's it.

0:58:400:58:44

You've got to cook it for a few minutes

0:58:440:58:46

to lose the taste of the flour.

0:58:460:58:48

-That's quite important.

-Do you want me to fire up the egg whites?

0:58:480:58:51

-Yeah, good idea, yeah.

-In there. Do you want a pinch of salt in there?

0:58:510:58:55

-Are you using table salt?

-A touch of salt, yes.

0:58:550:58:57

Now, talking of classic dishes like this,

0:59:010:59:03

you've republished one of your cookbooks with new photography.

0:59:030:59:07

Exactly, yes.

0:59:070:59:09

We call it Memory of Gascony.

0:59:110:59:14

I've been brought up in Gascony, so...

0:59:140:59:19

About between the 1960s, 1970s, '75, at that time, I moved to London.

0:59:220:59:29

And the book is a story of what was happening in that type

0:59:290:59:34

of farming community and with some recipes typical of local recipes.

0:59:340:59:41

A lot of game, a lot of freshwater fish. Freshwater. A lot of poultry.

0:59:410:59:47

You know, reading about you,

0:59:500:59:52

your family was a huge inspiration to you.

0:59:520:59:55

-Your mother when you were learning to cook.

-Yeah, my mother

0:59:550:59:58

and my grandmother.

0:59:581:00:00

I think every French chef has got a fantastic grandmother.

1:00:001:00:03

So mine was fantastic too, and she had... I suppose because

1:00:031:00:07

-they've got more time to show you everything.

-Yeah.

1:00:071:00:10

So I spent all my holidays with her

1:00:101:00:14

and I learned a lot.

1:00:141:00:17

It's OK.

1:00:171:00:18

-I know how it works.

-LAUGHTER

1:00:181:00:21

Just saying, Chef! LAUGHTER

1:00:241:00:27

So it is better to keep the pastry cream a bit warm

1:00:271:00:31

because it's easier to mix the eggs into it

1:00:311:00:35

and the cooking time will be cut by two or three minutes.

1:00:351:00:39

You start by mixing a bit of the egg white with a whisk.

1:00:411:00:45

You need to get this started, though, don't you?

1:00:451:00:47

Yeah, that's right, yes.

1:00:471:00:49

You don't want to finish with a big blob of cream or egg white.

1:00:491:00:52

I've got the moulds. They're over there.

1:00:521:00:56

-Right, you've got them?

-Yeah.

1:00:561:00:58

-And you carry on just with a spatula.

-Yeah.

1:00:581:01:01

And there, you've got to lift it, not to break the egg white.

1:01:041:01:08

Now, is this on your restaurant menu now?

1:01:111:01:13

Yes, it's still on.

1:01:131:01:14

It's one of the three dishes left from the Tante Claire

1:01:141:01:19

with the scallop and the pig's trotters.

1:01:191:01:22

In fact, my reputation is made out of pig's trotters.

1:01:221:01:25

LAUGHTER

1:01:251:01:27

But it is really, that famous pig trotter with the mashed potato,

1:01:271:01:30

the stuffed pig's trotter.

1:01:301:01:31

With sweetbread and

1:01:311:01:35

boiled mushrooms.

1:01:351:01:37

I think the name Pierre Koffmann and trotters go hand in hand with any chef.

1:01:371:01:42

I think... I think...

1:01:421:01:44

You've got people who just come to eat the pig's trotter,

1:01:441:01:47

-they don't come for anything else.

-THEY LAUGH

1:01:471:01:50

After we started in '77, so quite a lot of years.

1:01:501:01:56

That is the year I was born.

1:01:561:01:57

-Oh, yeah?

-Yeah.

1:01:571:01:59

-Have you got a spatula?

-Perfect.

-There you go.

1:02:011:02:04

So, we still do quite a lot of pig's trotter

1:02:071:02:10

and it is a kind of dish that has been copied all over Britain.

1:02:101:02:13

-So is this in the book?

-Yeah, it is, yes.

1:02:151:02:17

I started the pig's trotter in 1977, where in England,

1:02:201:02:25

it was not popular at the time, nobody wanted to eat that.

1:02:251:02:30

It was for poor people.

1:02:301:02:32

-In the oven for how long?

-About 12 minutes.

1:02:321:02:35

12 minutes. And then you can take these out because they are...

1:02:351:02:39

They are the best souffles I've ever seen!

1:02:391:02:42

THEY ALL LAUGH

1:02:421:02:43

Just not fair! Look at that!

1:02:431:02:45

That's the one I did before, not in front of the camera.

1:02:471:02:50

-Wow.

-How fantastic does that look?

1:02:511:02:54

-Look at that.

-At the restaurant, we serve it with an ice cream.

1:02:571:03:00

We just cut the top

1:03:001:03:01

and drop pistachio ice cream into it.

1:03:011:03:05

I think we've found a new Saturday Kitchen presenter, to be honest.

1:03:051:03:08

He's over here! THEY LAUGH

1:03:081:03:10

So you've got to tell me if it is better than the one you did

1:03:101:03:13

-for the show.

-It is certainly...

1:03:131:03:14

-Mine was a bit lopsided.

-THEY LAUGH

1:03:141:03:16

Go on, then, dive in, tell us what do you think.

1:03:161:03:18

-And like you said, you put ice cream in there?

-Inside, yes.

1:03:181:03:21

That's good.

1:03:241:03:25

That's real skill - a souffle with an ice cream middle.

1:03:301:03:33

You can always rely on Pierre to deliver the best of the best.

1:03:331:03:37

Now, the leaderboard looms and frying pans are at the ready

1:03:371:03:40

for today's Omelette Challenge.

1:03:401:03:42

Paul Rankin is still at the centre of the pan - 17.5 seconds.

1:03:421:03:45

So the usual rules apply, guys.

1:03:451:03:47

Bryn, I know you're sat there in 22 seconds,

1:03:471:03:49

anybody that you'd like to beat on our board, Lisa? Anybody on there?

1:03:491:03:52

I'll be quite happy to be up here.

1:03:521:03:54

-Oh, really?

-Just here. Just on the handle.

1:03:541:03:56

So, usual rules apply, three-egg omelette as fast as you can.

1:03:561:03:59

Are you ready? Three, two, one, go.

1:03:591:04:01

This is where, if you like eggshells,

1:04:051:04:07

you might want to taste some.

1:04:071:04:08

LISA LAUGHS

1:04:081:04:09

It's the wait and see now.

1:04:231:04:25

-I don't think you're going to beat your time, Bryn.

-No, I'm not.

1:04:261:04:29

-It's all right, Bryn, you can be slow today.

-Who's slow?

1:04:291:04:32

Just get it on there. CYMBAL CRASHES

1:04:341:04:37

That's all right, half of it's still left in the pan.

1:04:371:04:40

BRYN LAUGHS

1:04:401:04:41

Oh, that's a bad one.

1:04:411:04:42

-That's really hot.

-CYMBAL CRASHES

1:04:471:04:48

-That's all right.

-Not bad.

1:04:501:04:52

-You see I picked the shell out for you?

-It's cooked.

-Did you see that?

1:04:581:05:01

This one.

1:05:011:05:03

-Go for an edge, James.

-Is it cooked?

-It is cooked!

-Is it?

1:05:031:05:06

Well, I think it's butter.

1:05:081:05:09

It tastes delicious. THEY LAUGH

1:05:091:05:11

-Right, Lisa.

-Yes.

1:05:131:05:15

LISA LAUGHS

1:05:151:05:17

-Where do you think you are on the board?

-Somewhere down the bottom.

1:05:191:05:23

-Somewhere around the bottom?

-Yeah.

-You are correct.

1:05:231:05:26

You are down here.

1:05:261:05:27

47.20.

1:05:271:05:30

-But it's not a bad omelette, though, is it?

-No, it's not bad.

1:05:301:05:33

-There you go. Bryn.

-No. You're going to ask me, aren't you?

1:05:331:05:36

Have I beaten 22 seconds? No.

1:05:361:05:38

-You are not quicker.

-That's been there for about three years.

1:05:391:05:42

Stick it in your new kitchen in your restaurant. There you go.

1:05:421:05:45

Well, so, Lisa didn't make the pan handle nor anywhere near

1:05:491:05:52

the top of the leaderboard but a valiant effort anyway.

1:05:521:05:55

And, Bryn, serves you right for being so good last time.

1:05:551:05:58

Our next treat on today's menu is Annabel Langbein.

1:05:581:06:01

She has come all the way from New Zealand

1:06:011:06:03

to join the Saturday Kitchen line-up.

1:06:031:06:05

There is plenty of sesame and sizzling to be had in this recipe.

1:06:051:06:08

Enjoy.

1:06:081:06:09

-Great to have you on the show.

-It is so nice to be here.

1:06:091:06:12

-You've travelled a long way to be here.

-I have.

1:06:121:06:14

-What are you going to cook for us?

-I am going to...

1:06:141:06:16

I've got this beautiful piece of sirloin here.

1:06:161:06:18

I mean, honestly, isn't that a beautiful piece of meat?

1:06:181:06:20

I'm going to cook that and make a really yummy salad with it

1:06:201:06:23

so I'm going to get you to chop some vegetables.

1:06:231:06:25

We're going to make prawn toast and I'm going to demystify mayonnaise...

1:06:251:06:27

-Demystify mayonnaise.

-..forever. Ever, ever, ever.

1:06:271:06:30

So the veg you want me to chop up - we've got some pumpkin here,

1:06:301:06:33

we've got some red pepper and obviously a little bit of aubergine.

1:06:331:06:36

Can't find the knife I like.

1:06:361:06:39

-Over there.

-And you can kind of use...

1:06:401:06:42

The thing I love about this, this is a meal on a plate.

1:06:421:06:45

And you can use any kind of vegetables that you like

1:06:451:06:47

and that are in season.

1:06:471:06:48

Now, sell me New Zealand because it is a place I have never been.

1:06:481:06:51

-You have to change that.

-I've never to be honest been to Australia

1:06:511:06:54

-as well so tell me about...

-I can't believe that.

1:06:541:06:56

Tell me about New Zealand.

1:06:561:06:57

Apart from being the most beautiful place in the world,

1:06:571:06:59

it's incredibly scenically beautiful.

1:06:591:07:02

It grows the most amazing food.

1:07:021:07:03

I'm just putting a bit of pomegranate molasses on here.

1:07:031:07:06

And we have such fresh food that it's incredibly easy to take

1:07:061:07:11

just a simple, everyday ingredient,

1:07:111:07:13

whether it is a piece of silver beet, or you know,

1:07:131:07:16

a lovely piece of beef like this and you can turn it...

1:07:161:07:18

Because you actually produce your own food as well?

1:07:181:07:20

-Yeah, we grow everything that we eat.

-Right.

1:07:201:07:24

And you can actually turn it into so many different flavour ways

1:07:241:07:27

cos we don't have a very...long-time tradition of cooking.

1:07:271:07:32

We don't have all that history that the Italians do or the French do.

1:07:321:07:36

So we sort of have taken this wee bit of a magpie approach.

1:07:361:07:40

Including this, what you've got on here, what are you putting on here?

1:07:401:07:43

I've got pomegranate molasses and then some cumin and some

1:07:431:07:47

-salt and pepper and some coriander in here somewhere.

-Yeah.

1:07:471:07:51

And you know, it's just such a lovely thing that it means

1:07:511:07:53

that your everyday meals can taste quite interesting because you are

1:07:531:07:56

not sort of having to do a whole lot of fancy techniques,

1:07:561:07:59

you are just actually working with the freshest stuff that you've got

1:07:591:08:02

and then you make interesting flavours around it.

1:08:021:08:05

So I'm just going to sear that.

1:08:051:08:06

Where did your love of food come from?

1:08:061:08:08

SHE LAUGHS

1:08:081:08:09

Where did that come from, was that inbred?

1:08:091:08:11

My mother always said I came out of the womb with a wooden spoon.

1:08:111:08:15

It took me a long time to work out that I was a cook

1:08:151:08:17

and I had this very adventurous life as a teenager.

1:08:171:08:19

I lived in the bush and I used to do live deer recovery

1:08:191:08:22

so I would jump out of a helicopter that was careening round the sky...

1:08:221:08:26

-Live deer recovery?

-Yeah, and get these live deer for farming.

1:08:261:08:29

And it was incredibly...

1:08:291:08:30

You don't want to do that in a Land Rover in Yorkshire.

1:08:301:08:33

Catch it by the tail and lift it up.

1:08:331:08:35

I'd come out of the bush and I'd bring my haunch of venison

1:08:351:08:38

or my brace of squab, I made my own lobster pots.

1:08:381:08:41

I was a bit of a hippy, really.

1:08:411:08:43

-There you go.

-And then I... But wherever I went, I was cooking.

1:08:431:08:46

And my mother gave me Julia Child's Mastering the Art of French Cookery

1:08:461:08:50

when I was 14 so I came out of the bush and I came out from the sea

1:08:501:08:54

and I'd been making the lobster Thermidor which is

1:08:541:08:57

in about a 5-point font and goes on for five pages

1:08:571:09:00

and has more calories than you need for a week.

1:09:001:09:02

But I just knew that I had this in me to cook.

1:09:021:09:05

And I had my first business when I was living in Brazil -

1:09:051:09:09

I was making croissants

1:09:091:09:10

and that was how I figured out that that was what I wanted to do.

1:09:101:09:13

-So, you've travelled as well?

-Yes, love to travel.

1:09:131:09:15

So, what have we got on here?

1:09:151:09:17

You could marinate this but I'm just going to cook it right away

1:09:171:09:20

-but often, I'll marinate it overnight.

-Yeah.

1:09:201:09:23

Just with those lovely flavours, the pomegranate molasses,

1:09:231:09:26

because it's sweet, will caramelise really quickly

1:09:261:09:28

so when you're browning it, just do that quickly.

1:09:281:09:31

-How long do we cook this for?

-I think that'll take about 15 minutes.

1:09:311:09:34

-15 minutes.

-And you can do that with any cut of meat, really.

1:09:341:09:37

It's just adding in those layers of flavour.

1:09:371:09:38

-Now, shall I show you how to make my mayonnaise?

-Yeah.

1:09:381:09:41

Turn that element off.

1:09:411:09:43

Right, I bet you have never made it like this before.

1:09:431:09:46

You use whole eggs?

1:09:461:09:48

Not only do I use whole eggs but I put everything in at once.

1:09:481:09:51

So what do you want on here?

1:09:511:09:53

Just put a little bit of olive oil and some cumin,

1:09:531:09:57

salt and pepper.

1:09:571:09:58

I like that idea of keeping the flavours kind of rolling through it.

1:09:591:10:04

Cos you use so many different influences.

1:10:041:10:06

You mentioned that at the beginning.

1:10:061:10:07

-The influences in New Zealand are taken from everywhere.

-Yes, we do.

1:10:071:10:11

But really the basis of it is to work with whatever is fresh

1:10:111:10:15

-and in season.

-Right.

1:10:151:10:17

-And this, you bake in the oven as well?

-Yep, get that in.

1:10:171:10:19

And that is kind of one of those things that you can make...

1:10:191:10:22

I cooked this...

1:10:221:10:23

I've just made a new TV series and I cooked that over the back of my

1:10:231:10:26

truck, on the back of my truck, I'm cooking that.

1:10:261:10:29

-On the back of your truck?

-Turned that into my new favourite kitchen.

1:10:291:10:33

There is no under-bench cupboard where you can put all those gadgets

1:10:331:10:35

that are so useless and take up all the room on the bench

1:10:351:10:38

and take three hours to clean.

1:10:381:10:40

-Do you cook live?

-I do cook live.

1:10:401:10:42

In fact, I gave myself a whacking great burn the other day, live,

1:10:431:10:46

so hopefully I won't do that.

1:10:461:10:47

Is it as popular over there as it is over here because I mean,

1:10:471:10:51

there's not many people who live in New Zealand

1:10:511:10:53

-and there's a lot of people that watch your show.

-There are.

1:10:531:10:56

Actually, the show has gone to 83 countries which is quite exciting.

1:10:561:11:00

So, in we go here.

1:11:001:11:01

People... Food is a really big part of New Zealand life and there is...

1:11:011:11:06

I think it was because we were so cut-off for so long...

1:11:061:11:10

-Hang on, PhD in button management needed.

-Right, that one...

-That one?

1:11:101:11:14

-You've just basically thrown in everything together?

-Everything.

1:11:141:11:17

-Everything goes in together.

-OK.

1:11:171:11:18

Absolutely everything and this is kind of miraculous because when I

1:11:181:11:21

first learned to make mayonnaise, it was that slow drip, drip, drip.

1:11:211:11:25

It'd take forever. Whereas this, it just actually happens like that.

1:11:251:11:29

So, I suppose you use the whole eggs which then combine after?

1:11:291:11:32

It would work with the egg yolk as well.

1:11:321:11:35

If you want it thicker, put more...

1:11:351:11:37

Look at that.

1:11:371:11:39

It must be a very frugal lifestyle, isn't it?

1:11:391:11:41

-THEY LAUGH

-Resourceful. I'm a cook.

1:11:411:11:44

Your own sheep...

1:11:441:11:46

You know what I love about this? I love the fact you've got that

1:11:461:11:48

and if you wanted to, you could put some capers in there

1:11:481:11:50

and make a lovely sauce for fish.

1:11:501:11:53

What will make it is some prawn toast. These are the little toasts.

1:11:531:11:57

So, I'm just going to put a wee bit of that mayonnaise into there.

1:11:571:12:01

And then you could either leave the prawns whole or you can chop

1:12:011:12:03

them up. The thing that makes it really interesting -

1:12:031:12:06

some sesame oil.

1:12:061:12:07

So, normally when you make prawn toast or if you eat it

1:12:071:12:09

in a Chinese restaurant, it's just really, really greasy.

1:12:091:12:12

Well, it's fried, isn't it and then done with prawns and egg whites.

1:12:121:12:16

So what we have here, little bits of white bread,

1:12:161:12:18

great way to use up leftover bread and then you just pop the prawns -

1:12:181:12:22

chopped up roughly - on top, mix them into that sesame mayonnaise,

1:12:221:12:28

and then we're just going to put it on top of the bread.

1:12:281:12:30

Yum.

1:12:311:12:33

Cos your cookbooks are over here now in the UK.

1:12:331:12:36

I've got a lovely book called The Free Range Cook.

1:12:361:12:38

And it is all about... It's all shot...

1:12:381:12:41

Everything in that book and everything I do,

1:12:411:12:44

we grow out of our garden.

1:12:441:12:46

-So is that for your garlic mayonnaise?

-Yeah.

1:12:461:12:48

-Can you do me a little favour?

-Yeah.

1:12:481:12:49

Could you just crush that with a wee bit of salt?

1:12:491:12:52

-Have we got time to do it?

-I can do that. I'm going to blend it.

1:12:521:12:54

Perfect. Cos then I find you get that smoother flavour in it.

1:12:541:12:56

-I can do that. Excuse me.

-You are good.

1:12:561:12:58

I do like having someone doing all this stuff.

1:12:581:13:00

-I could just stand here...

-Yeah, it's great!

-..and yabber away!

1:13:001:13:04

OK, so that just goes on top of the bread and my mother used to

1:13:041:13:08

do this with mushrooms.

1:13:081:13:10

In a way, the mayonnaise forms the sauce and you wouldn't believe

1:13:101:13:13

it works but the bread comes out really crunchy.

1:13:131:13:16

And you're going to bake these instead of deep frying them?

1:13:161:13:18

Just bake them, yeah. So it's really light and the mayonnaise

1:13:181:13:21

has got that flavour of the sesame in there so it's slightly Asian.

1:13:211:13:24

But you know, if you wanted to change it, you could say,

1:13:241:13:26

I'm going to make a Moroccan one and I'm going to put some

1:13:261:13:29

coriander and some paprika and a bit of cumin and some chilli.

1:13:291:13:33

So, it's just a really useful base.

1:13:331:13:36

That's what I like, when you are a cook,

1:13:361:13:37

you can kind of tangent out from these basic things.

1:13:371:13:40

Sounds good to me. Made a little puree out of this.

1:13:401:13:44

SHE HUMS

1:13:441:13:45

I love sesame seeds. Black ones and white ones.

1:13:451:13:49

-Pop those in the oven.

-Those are there, ready.

-Those are ready to go?

1:13:491:13:52

OK.

1:13:521:13:53

So, the trick with the meat is it's so important to rest it.

1:13:541:13:57

-Oh, my God, it's beautiful.

-This one about ten minutes?

1:13:571:13:59

-Ten minutes for those?

-Yeah, ten minutes for those.

1:13:591:14:02

-I've just changed the board.

-Perfect.

1:14:021:14:04

Cos we had fish on that bit.

1:14:041:14:05

I did. Turn it over for me. Thank you and I'll change the knife.

1:14:051:14:09

Change the knife.

1:14:091:14:10

Right, you want a little dressing to go with this so that's the garlic.

1:14:121:14:15

Garlic and then some yoghurt and you might want to thin it down.

1:14:151:14:19

So, because I've got a piece of sirloin here,

1:14:191:14:21

I'm just going to cut that cap off.

1:14:211:14:22

I always cook it with the cap on because it kind of protects it

1:14:221:14:25

and keeps it quite sweet and oh, my gosh, that's beautiful.

1:14:251:14:28

-Look at that meat.

-SHE GASPS

1:14:281:14:30

If that was at home, I'd put that in bread and butter now.

1:14:301:14:32

-Yeah, I know...

-Mmm. LAUGHTER

1:14:321:14:34

I did start off my cooking days as a bit of a Michelin blimp

1:14:341:14:37

when I had a croissant business.

1:14:371:14:39

I was 65, 75, 85. I got up to about 93 kilos,

1:14:391:14:42

and then I went to cooking school and it was the only thing I did.

1:14:421:14:47

I actually studied horticulture but I went and did a course in

1:14:471:14:50

nutrition and it was like the sort of epiphany where you realised

1:14:501:14:53

everything that was making you so fat was all the fat in your diet.

1:14:531:14:57

-So, look at that. Is that beautiful or what?

-Looks good.

1:14:571:15:01

-Good old Scottish beef, that is.

-It's just beautiful meat.

1:15:011:15:04

So we've got a bit of yoghurt in there.

1:15:041:15:06

Put a bit of yoghurt in there. Thin it down a bit, I reckon,

1:15:061:15:09

-bit of water.

-A bit of water.

-Yeah.

1:15:091:15:10

And then, all I do is I just get my roast veggies

1:15:101:15:13

-which are somewhere here...

-Get it all over me.

1:15:131:15:17

..and pile them on top and I sort of love meals like this,

1:15:171:15:20

it's kind of a meal in one, you can make it ahead,

1:15:201:15:23

so no last-minute fuss and bother.

1:15:231:15:26

Have the veggies at room temperature,

1:15:261:15:28

have the meat at room temperature.

1:15:281:15:30

Pile it on.

1:15:301:15:32

If you're vegetarian, just have it like that.

1:15:321:15:34

But with the meat on there, yum, looks so good.

1:15:341:15:37

You want me to put the little prawn toast in there?

1:15:371:15:40

I'd like you to put the prawn toast in there. We'll go like that.

1:15:401:15:43

Put this on top.

1:15:431:15:45

You can thread it through if you want and the thing that makes this

1:15:451:15:48

so yummy, apart from this,

1:15:481:15:50

I'm going to thin that a bit more if I can.

1:15:501:15:52

You just want it to be a drizzling consistency.

1:15:521:15:55

And...

1:15:561:15:57

..just drizzle that over.

1:15:581:16:01

And then there is some duqqa there.

1:16:011:16:03

-Duqqa?

-Yeah, duqqa.

1:16:031:16:05

-What is duqqa?

-Duqqa is fabulous and you can make it

1:16:051:16:07

so you just get hazelnuts,

1:16:071:16:09

almonds, cumin seed, coriander seed, salt,

1:16:091:16:13

-bake it in the oven and then roughly process it.

-Sounds good to me.

1:16:131:16:18

On the basis of that plate, you are definitely coming back again.

1:16:181:16:20

All you did was an egg and potatoes!

1:16:201:16:23

This is how it should be. So tell us what that is again?

1:16:241:16:26

That is a grilled or roasted beef salad

1:16:261:16:30

with a lovely yoghurty dressing and some duqqa.

1:16:301:16:32

Dinner for one.

1:16:321:16:34

-Don't forget the duqqa. There you go.

-Gorgeous.

1:16:391:16:42

-I don't know where you are going to start on this one.

-I know.

1:16:421:16:45

-You were a vegetarian!

-Yes, I was.

1:16:471:16:50

-Dive into that and the little prawn toast there. Have a seat.

-Fantastic.

1:16:501:16:53

Unusual way of doing those - baking them in the oven -

1:16:531:16:55

but they really keep them nice and light.

1:16:551:16:57

And you didn't have to butter the bread.

1:16:571:17:00

-Yep. And a new way of making mayonnaise.

-Mm.

1:17:001:17:02

What was this, duqqa, here again, what was that?

1:17:031:17:06

So you just roast hazelnuts and almonds but I usually do them

1:17:061:17:08

on separate trays so I can rub the skins off the hazelnuts.

1:17:081:17:11

And then I'd put them in a food processor with some...

1:17:111:17:13

At the same time, on a separate tray, I toast cumin seeds and coriander seeds

1:17:131:17:17

and sesame seeds.

1:17:171:17:19

And then just put them all in the blender and just pulse them.

1:17:191:17:22

-Is it a classic duqqa?

-It's great.

-Duqqa.

1:17:221:17:23

Now there's a healthy size serving of all things good.

1:17:281:17:32

Pomegranate molasses with cumin on beef along with beautiful

1:17:321:17:35

harvest vegetables, what's not to love about that?

1:17:351:17:38

Now, Jodie Kidd joined James when she had our own bun in the oven.

1:17:381:17:42

But did we pander to her cravings of a delectable Dover sole?

1:17:421:17:45

A woman with expensive taste, clearly.

1:17:451:17:48

Or did she get her food hell?

1:17:481:17:50

The ever reliable mackerel.

1:17:501:17:52

Let's find out.

1:17:521:17:53

Right, it's time to find out whether Jodie will be facing food heaven

1:17:531:17:56

or food hell.

1:17:561:17:57

Everybody here has made their minds up.

1:17:571:17:59

It is, if it wasn't writing on the cards already.

1:17:591:18:01

Food heaven could be this lovely piece of Dover sole, the king of all flatfish.

1:18:011:18:06

-Yes.

-With a lovely artichoke, chorizo,

1:18:061:18:08

-and we got this Iberico ham.

-Chorizo.

-Chorizo.

1:18:081:18:10

I love how you say that.

1:18:101:18:12

-It's chorizo.

-Oh, look at that. Chorizo.

-This is Iberico.

1:18:121:18:15

This is the black-footed pig. Pata Negra.

1:18:151:18:17

This one is brilliant stuff, this one.

1:18:171:18:19

With a little bit of gnocchi.

1:18:191:18:21

Alternatively, you could be having the...probably the cheapest fish in the world, really.

1:18:211:18:24

Mackerel which is spiced up with a little bit of tamarind.

1:18:241:18:27

A nice dish that, I think. We had it in rehearsal.

1:18:271:18:29

-What do you think these lot have decided?

-Oh.

1:18:291:18:32

-Well, I really hope that they've gone for that.

-Seven-nil.

-Seven-nil.

1:18:321:18:37

-They've all gone.

-Mackerel's gone, all right.

-OK.

1:18:371:18:39

So what we're going to do, first of all, is I'm going to take a fish, first of all.

1:18:391:18:43

Now, we're going to prep this fish so if you guys can make me

1:18:431:18:46

the gnocchi, please, Will.

1:18:461:18:47

-And if you can prep me the artichokes, that would be great.

-Thank you.

1:18:471:18:51

So what we have to do is keep them whole and then I'll cut them up.

1:18:511:18:55

-Potato gnocchi.

-Right, I've to watch this cos I'm very bad at filleting.

-Right.

1:18:551:18:59

-You're going to be even worse cos I'm not going to show you how to fillet it.

-Oh.

1:18:591:19:02

But I'm going to show you how to prepare it. With Dover sole,

1:19:021:19:06

because this is one of the world's most expensive fish.

1:19:061:19:08

-Right.

-This one...

1:19:081:19:10

-I can't make a mess of it then.

-£17.

-£17.

-Yeah.

1:19:111:19:16

-Mind you, we are in London so...

-Yeah, OK.

-Yeah, so...

1:19:161:19:19

So London prices and all that.

1:19:191:19:21

It is quite expensive is Dover sole. Like that.

1:19:211:19:24

-So literally cut that.

-Remove the skirt off.

1:19:241:19:26

-That's called the skirt, right?

-Right.

1:19:261:19:28

-Now, the skin, if you go that way...

-Yeah.

1:19:281:19:31

-It's smooth.

-It's lovely.

-It's like a cat's tongue if you go that way.

1:19:311:19:34

-Ooh, horrible.

-It's like sandpaper.

-Yeah.

-There you go.

1:19:341:19:37

And what we do is we just remove this skin so we cut this area, just the back of the tail.

1:19:371:19:42

-That's why I keep this part of the tail on.

-Yeah.

1:19:421:19:45

And we just cut that so we just...

1:19:451:19:48

And it comes away all in one?

1:19:481:19:49

See, we're removing that skin and then what we do is grab a cloth.

1:19:491:19:53

Cos this part of the skin is not that tasty. For a whole Dover sole,

1:19:531:19:56

you need to prepare it. We prepare it like this.

1:19:561:19:58

-We pull it.

-Oh, look at that.

1:19:581:20:00

-Like this.

-Reminds me of waxing my legs.

1:20:001:20:02

Lady Gaga, you got a handbag there, haven't you, really? You know what I mean?

1:20:061:20:10

Does it sound like that when you do that?

1:20:121:20:14

Remove that bit off as well.

1:20:161:20:18

-And now you can take the head off. I think we'll take the head off of that one.

-Yes.

1:20:181:20:21

Remove that head.

1:20:211:20:23

-OK.

-So we just chop it through.

1:20:231:20:25

Nice sharp knife. Straight through. Straight through there.

1:20:251:20:28

And is it difficult to fillet these or is it just a tiny thing?

1:20:281:20:31

No, it's actually quite simple to fillet a flatfish.

1:20:311:20:33

-Probably more easy to fillet a flatfish, though mackerel is quite easy to fillet as well.

-Yeah, yeah.

1:20:331:20:37

So, salt, pepper.

1:20:371:20:39

Now, often, you wouldn't put flour on it normally

1:20:391:20:42

-but flour really works well with this.

-OK.

1:20:421:20:45

And what we do is we got some hot oil, so...

1:20:451:20:47

-You can use the oil and get that oil in the pan.

-Yeah.

1:20:471:20:52

Cos we're going to cook this whole, we place the whole fish...

1:20:521:20:55

in the flour. Now, this is to cook...

1:20:551:20:57

If you have it whole in there, you would cook it

1:20:571:21:01

similar to what I'm doing now.

1:21:011:21:02

You start off with oil, first of all.

1:21:021:21:05

-And then you start cooking it with the butter.

-Right, OK.

1:21:051:21:08

-So we'll get that nice and hot.

-Sorry, in the way!

1:21:081:21:11

-I'll point it over here.

-We've got something that's in the way?

1:21:111:21:14

-What's that now? That's more oil.

-Yeah, more oil. Just a little bit.

1:21:171:21:20

-Just normal?

-We started off with oil. Just normal.

1:21:201:21:22

You can use vegetable oil, you can use olive oil.

1:21:221:21:24

Rapeseed oil's very good at the moment as well.

1:21:241:21:26

Just sear it off, first of all.

1:21:261:21:28

And then we're going to add a little bit of butter.

1:21:281:21:30

-Do you want the chives in there as well?

-Chives in there as well.

1:21:301:21:33

So we're going to add a few knobs of butter in there now.

1:21:331:21:35

-If we add the butter too early, it's going to burn.

-Brown.

1:21:351:21:37

So we add the oil, then colour it a little bit.

1:21:371:21:40

And then we add the butter.

1:21:421:21:43

So the butter's going to give it a nice flavour while it's cooking, you see?

1:21:431:21:47

-And at that point, just go round...

-The bump.

-..round the edge.

1:21:471:21:53

Yeah, so it's starting to brown now.

1:21:531:21:55

So you get a nice colour on there. And then we flip it over.

1:21:551:21:57

-Oh, lovely!

-Do you see that?

1:21:571:22:00

That's what you're looking for.

1:22:001:22:01

-Now, at this point, we take the whole pan.

-Yeah.

1:22:011:22:04

-The whole lot, straight in the oven.

-Oh, OK.

1:22:041:22:07

So with the butter, with everything else in there, so it basically speeds up the cooking time.

1:22:071:22:10

-You wouldn't necessarily transfer it onto a tray if you didn't have to, all right?

-OK.

1:22:101:22:15

That goes in there for five minutes.

1:22:151:22:17

In the meantime, we've got our gnocchi here, which Will's making.

1:22:171:22:20

Which is basically just baked potatoes, skin out,

1:22:201:22:25

put through a potato ricer.

1:22:251:22:26

-Now, you definitely need one of these.

-Right.

1:22:261:22:29

Makes the best mashed potato.

1:22:291:22:30

And it particularly makes a really good gnocchi because it keeps potatoes nice and fine.

1:22:301:22:34

Lazy mashed potato.

1:22:341:22:36

No, this is... We are actually making mashed potato.

1:22:361:22:39

-But you don't, like...

-No, you don't want any of that.

1:22:391:22:41

-You get lumps in it.

-That's what I mean. It's a lazy machine.

1:22:411:22:43

-Do you want just yolk in here?

-Just a bit of yolk, yeah.

1:22:431:22:46

And also it gives you the skins you can eat. You see, look?

1:22:461:22:48

-A bit of butter. Mmm.

-Lovely.

1:22:481:22:51

-Next, artichokes, we've got them ready?

-Yeah.

1:22:511:22:55

We're going to start cooking these artichokes now with some of this.

1:22:551:22:59

Now this is...

1:22:591:23:00

Iberico ch...

1:23:001:23:03

Chori-tho.

1:23:031:23:05

That's the stuff!

1:23:051:23:06

THEY LAUGH

1:23:061:23:08

Thank you, they can go straight in there. Thank you very much.

1:23:081:23:11

Straight in the pan.

1:23:111:23:13

Gosh, I tell you what, it's like trying to...

1:23:131:23:14

-So the artichokes go in.

-Yeah.

1:23:141:23:17

-Little bit of oil.

-Yeah.

1:23:171:23:19

And we start them off, right?

1:23:201:23:22

And then you take this Iberico chorizo.

1:23:221:23:26

-Thank you very much, Jodie.

-I don't know, don't ask me how to say it.

1:23:261:23:28

That's all right.

1:23:281:23:30

-OK, so you make it do quite big pieces?

-Big chunky bits, yeah.

1:23:321:23:36

Then we get that in. So you want the flavour from that.

1:23:361:23:38

There's no point putting this too small. This is fantastic stuff as well, this.

1:23:381:23:41

-And you can find this here?

-Yeah, you can find it here.

-OK.

1:23:411:23:45

-Right here in fact.

-Right here.

1:23:451:23:47

You can get this, lots of Spanish suppliers around now.

1:23:471:23:50

You can start this, really simple.

1:23:501:23:51

Tomatoes, score the top.

1:23:511:23:55

Boiling water.

1:23:551:23:56

That's that. Straight in there.

1:23:571:23:59

We're going to basically concasse the tomatoes.

1:23:591:24:01

-It's basically just to remove the skin.

-Concasse?

1:24:011:24:04

-To do that, you blanche it in boiling water.

-Yeah.

1:24:041:24:07

And you do that for literally 10 seconds.

1:24:071:24:10

The skin just starts to come off slightly.

1:24:101:24:13

So in that pan now we're going to add some sherry, stand back a bit.

1:24:131:24:17

Sherry?

1:24:171:24:18

-Bit of sherry.

-Oh, look at that.

1:24:211:24:23

Some chicken stock.

1:24:231:24:24

Even though this is a fish dish,

1:24:241:24:25

we still put a bit of chicken stock in there.

1:24:251:24:28

Cook that down with the artichokes.

1:24:281:24:29

-So they're going to cook.

-OK.

1:24:291:24:31

-Take the tomatoes out.

-Yeah.

1:24:311:24:32

-See the skins coming off?

-Yeah, yeah, yeah.

1:24:321:24:35

Take that over to these guys.

1:24:351:24:37

And they'll concasse the tomatoes.

1:24:371:24:39

-Right, Will's...

-And concasse is, what? Seeding them and...

1:24:391:24:42

-It's deseeded, deskinned and diced.

-OK.

-That's the...

1:24:421:24:46

Just nice and simple. Right, over there.

1:24:461:24:48

-You ready with these?

-Yeah, do you want to put them on there ready.

1:24:481:24:51

-You can pop them in the pan, why not.

-OK.

1:24:511:24:53

-Straight in the pan. Maybe a little gnocchi.

-Oh, lovely.

1:24:531:24:56

So you can actually freeze the gnocchi as well,

1:24:561:24:58

which is really good.

1:24:581:25:00

But they just go straight in,

1:25:001:25:02

you can flavour them with whatever you want.

1:25:021:25:04

Saffron if you want, or anything like that.

1:25:041:25:06

Straight in boiling, salted water.

1:25:061:25:08

-And as soon as they come to the surface, they're cooked.

-Right, OK.

1:25:081:25:12

So as soon as they come to the surface, they're ready.

1:25:121:25:15

Now, if I can have my tomatoes just carefully done as well.

1:25:151:25:18

Come on, Will.

1:25:181:25:19

Turn that right up now.

1:25:191:25:21

-So the reason why we put the lid on is just to cook the artichokes.

-OK.

1:25:211:25:25

That's the key.

1:25:251:25:26

So if you're preparing this,

1:25:261:25:28

and, particularly with the artichokes, they go brown.

1:25:281:25:31

-That's when they're ready, is when they go brown?

-Well, no.

1:25:311:25:34

If you leave them out, they oxidise, like apples.

1:25:341:25:37

So once they're peeled, they have an habit of oxidising.

1:25:371:25:41

See that? Gnocchi's come to the top.

1:25:411:25:42

-So quick.

-Really simple.

1:25:421:25:45

Grab a plate.

1:25:451:25:47

Can you grab me a plate underneath there?

1:25:471:25:49

That's it.

1:25:491:25:50

Thank you very much.

1:25:501:25:52

-So these can come off.

-They look lovely.

1:25:521:25:54

The little gnocchi.

1:25:541:25:57

Take those off to one side.

1:25:571:25:58

Right, now this is cooking away nicely.

1:25:581:26:00

Artichokes don't take very long to cook.

1:26:001:26:02

They'll only take probably four, five minutes to cook.

1:26:021:26:05

-You see they've got this nice flavour from the chorizo.

-Smells amazing.

1:26:051:26:08

-Double cream.

-Yeah.

1:26:081:26:10

Double cream...

1:26:101:26:12

-Stop taking the mick of how I pronounce things.

-I'm not!

1:26:121:26:16

I mentioned what I said to the floor manager when you walked in.

1:26:161:26:19

I hadn't seen you for a while and I thought, by heck,

1:26:191:26:21

she's put weight on.

1:26:211:26:22

She's been eating pork pies, that sort of stuff.

1:26:221:26:25

We've got the little bit of chervil.

1:26:251:26:28

Little bit of parsley.

1:26:281:26:30

-This is chervil and chives in there.

-You see how much I know.

1:26:301:26:33

Now, tomatoes in.

1:26:331:26:34

That's it. Gnocchi can go in.

1:26:351:26:38

-You can almost just have this as a dish.

-Amazing.

1:26:381:26:41

-Will, can you grab us the fish out?

-Yeah.

-That would be great.

1:26:411:26:43

If we go with the herbs.

1:26:431:26:45

It's good enough to eat just as it is like that.

1:26:451:26:47

It looks incredible.

1:26:471:26:49

-Salt.

-Beautiful.

1:26:491:26:50

-Pepper.

-Yeah.

1:26:501:26:52

We've got our fish out, that can go straight on our plate, will.

1:26:521:26:55

The chorizo oil is amazing.

1:26:551:26:56

The oil from the salami, amazing.

1:26:561:26:58

From the chorizo salami, the orange.

1:26:581:27:00

Straight on our plate.

1:27:001:27:02

So that's it. You just have it with butter, if you want.

1:27:021:27:05

Nice hot oven, that's what you want for this.

1:27:051:27:07

-A touch of lemon juice gone in there.

-Yeah.

1:27:071:27:10

And I'll season that up for you.

1:27:101:27:11

There you go.

1:27:131:27:14

-That's a monster of a fish, isn't it?

-Beautiful.

1:27:141:27:16

It is lovely, isn't it?

1:27:161:27:17

Then you've got this...

1:27:171:27:19

And so quick.

1:27:191:27:20

Well, that's the key. Or it is with three of us cooking it, yeah.

1:27:201:27:23

Exactly!

1:27:231:27:25

You've got the gnocchi and everything else...

1:27:251:27:27

That would take me all day.

1:27:271:27:28

..over the top.

1:27:281:27:30

But it is, I mean, you can do this dish with any fish,

1:27:301:27:34

it doesn't have to be Dover sole.

1:27:341:27:37

If you've got all of that, a few bits of chervil on the top, guys.

1:27:371:27:41

Wow. That looks amazing.

1:27:411:27:43

Bit fancy, a bit of chervil.

1:27:431:27:45

Nice and easy dish.

1:27:451:27:46

-Careful of the bones.

-OK.

1:27:461:27:48

In there, of course.

1:27:481:27:50

And there you have it.

1:27:501:27:51

My Dover sole with chorizo and artichokes.

1:27:511:27:55

-Look at that.

-Dive into that.

1:27:551:27:57

-Crikey.

-Tell me what you think.

1:27:571:27:58

You need to see if that's food heaven.

1:27:581:28:00

-It looks like food heaven!

-It looks like food heaven?

-Yeah.

1:28:001:28:04

Tell us what you reckon.

1:28:041:28:05

Now, all this waste, look at all this waste out of the artichokes.

1:28:051:28:08

-I know, but what do you do?

-You can't do anything with this.

1:28:081:28:10

But you get an amazing flavour from the artichokes.

1:28:101:28:13

What would you do with the spare artichokes?

1:28:131:28:16

Well, all this you have to get rid of.

1:28:161:28:18

-You have to get rid of it?

-You can't use it.

1:28:181:28:19

I thought you were going to come up with...

1:28:191:28:22

-What do you reckon?

-Amazing.

1:28:221:28:24

-Gnocchi's nice.

-Gnocchi's nice? Thank you very much!

-Delicious.

1:28:241:28:27

-Nice?

-Very, very delicious.

-Really, really good.

-Nice bit of chorizo?

1:28:271:28:30

Amazing. But what it is, is the perfect pasta sauce as well.

1:28:301:28:33

Well, that was a very happy ending for Jodie Kidd

1:28:381:28:40

and a very happy ending to this week's instalment of Best Bites.

1:28:401:28:43

I hope you enjoyed taking a look back at some delicious dishes

1:28:431:28:46

that have featured on Saturday Kitchen over the years.

1:28:461:28:48

I know I have. Thanks for watching and I'll see you next week.

1:28:481:28:52

See ya!

1:28:521:28:53

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