30/10/2016 Saturday Kitchen Best Bites

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

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

and serve up some of their finest feasts.

What a perfect way to keep your Sunday morning

simmering away nicely.

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

Welcome to the show.

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

cooking up brilliant food and some great celebrity guests

who are eager to eat it.

Coming up on the show today...

James Martin dishes up a sweet treat for Debra Stephenson -

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

Yippee.

Mark Jordan cooks langoustines with anchovy sand

and oyster mayonnaise,

all served up in an impressive, stylish manner.

Yes, sand.

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

souffle with pistachio nuts, nonetheless.

Yes, it's nuts.

Bryn Williams and the very beautiful Lisa Faulkner

battle it out in the omelette challenge,

and Annabel Langbein spices things up with sesame prawn toast

along with a spicy beef and harvest vegetable salad.

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

for supermodel Jodie Kidd.

Will she face her food heaven,

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

Or her food hell?

Tamarind-glazed mackerel with lemon grass noodles.

You can find out at the end of the show.

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

really do come in small packages.

Enjoy.

Welcome to the show.

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

I've always been a busy chap really.

But even more so now.

Three kids and everything else.

So what are we doing then?

So today we going to do a grilled baby chicken.

Small. Small is beautiful, no?

Well, you would say that.

Baby chicken, small chicken.

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

-Chimichurri?

-Something I came across when I was backpacking

in South America many years ago.

And it goes great with any meat actually,

but it's actually particularly nice with chicken.

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

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

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

-We'll use rapeseed oil

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

-Absolutely.

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

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

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

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

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

That's with what you call wet walnuts?

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

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

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

-So we call these wet walnuts.

-OK.

So you basically spatchcocked that little chicken by just

removing the underside out of it?

Just take out the backbone there.

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

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

we deep fry them with tamarind sauce on top.

And you had to get that plug in...

For Bread Street Kitchen, which is my new restaurant.

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

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

You know what, we've done...

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

We've actually cut the lemon in half,

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

This is something new for you really, you guys?

Do you know what?

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

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

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

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

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

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

What are you doing, juggling or something?

I do juggle - a couple of lemons.

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

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

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

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

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

a lot of theatre and action.

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

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

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

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

That's exactly what we've set up.

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

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

it's an interactive, noisy, buzzy experience.

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

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

-Have you been yet?

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

-We are open.

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

We've been open four weeks actually.

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

We didn't get an invite.

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

You were conspicuous by your absence.

The bar bill was a lot less.

Right, tell us about this sauce then.

This sauce goes with any meat and what it really is

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

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

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

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

a little bit, you lose all the flavour.

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

How are the wet walnuts?

So much easier to open the packet.

Wet walnuts are lovely.

Where's the love for the food?

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

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

caramelised in with the lemon.

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

baby chicken, it just makes it all sweeter

because it caramelises all the juices.

It seems to me when you've got all

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

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

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

don't you think?

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

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

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

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

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

So we've done that for years.

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

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

-At our age, it's tough.

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

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

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

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

What time do you go home?

It depends on the day.

In the morning.

With three kids, I'm always up early.

But you've still got masses of energy?

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

These marathons?

Yeah, training for a triathlon,

-I've got a big race next year.

-Triathlon?!

Yeah, triathlon - swimming, bike, running.

-Is it?

-Yeah.

Have you ever been to a gym?

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

I've always liked the idea of it.

You like watching it on't telly?

I did, I bought a bike the other day.

It's one of these full suspension jobs.

Was it one of those little electric ones?

It's one of those suspension bike things.

Is that the old lady's model?

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

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

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

Anyway, I've been out on it.

Where are we up to? OK, chicken.

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

with the hat on. Anyway.

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

The chicken takes about 12 minutes.

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

-Honey in the dressing?

-Yeah, honey in the dressing please,

a bit of creme fraiche, the mayonnaise base.

And there's Stilton in there?

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

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

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

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

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

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

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

And the honey works really well.

It's great, it just lifts the flavour,

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

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

Sort of. You could shave some apple as well.

-I made that up.

-Just adding to it.

Make it up as you go along.

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

-OK, there you go.

-OK, right.

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

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

a little bit more mayonnaise with that rapeseed oil.

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

You can see the colour,

but what it does is just intensify the flavours.

It just makes it a little bit sweet.

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

We'll just spread that over.

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

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

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

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

And then your salad, lovely.

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

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

cos they're actual incredibly...

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

So remind us what this is again.

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

grilled lemon and celery, blue cheese and walnut salad.

Looks great.

He's off with it.

Over here then, Stuart.

This is for you. Dive into that one.

-That looks amazing.

-Those little poussins, readily available,

I saw them in the supermarket the other day.

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

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

-exactly the same thing?

-Take the backbone out,

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

-Takes about 30-40 minutes?

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

-Yeah.

What do you reckon?

HE MUMBLES COMICALLY

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

It's really a lip-smacking dish,

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

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

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

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

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

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

of potential food hell, but that's fantastic.

It's only because he did it.

But it's basically just thin...

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

ice water and it makes it really curly and crispy.

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

or Chris Addison donned his best poker face.

Either way, Stuart's poussin and walnut salad looked

incredible and it certainly got my taste buds tingling.

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

attempts the perfect pear and perry crumble for Debra Stephenson.

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

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

Delightful.

THUNDER

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

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

wooden blocks, sawdust and great chines of beef

and ruddy-faced butchers podgy with sausage.

But Pat Whelan, who has taken over the business,

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

And although he runs a pretty slick operation here,

it's all about good local produce.

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

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

that whole transparency that is evident to the people

of this area, what we do in the area.

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

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

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

Do you think people around here can appreciate the difference

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

Clonmel has 20,000 people -

it's represented by each of the multinational supermarket chains

and we still survive and are building

stronger and stronger every week.

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

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

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

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

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

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

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

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

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

Guinness and oyster pie.

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

and then lightly dusting it in flour before frying.

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

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

a really dark and rich colour.

It makes such a difference to the finished look.

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

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

and add a little salt.

So those onions are nice and brown now and glistening,

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

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

and everything has a chance to brown well.

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

and half a pint of good beef stock.

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

And a bouquet garni.

And now some Worcester sauce,

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

Quite a lot of it, really.

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

and lots and lots of black pepper,

about 40 turns of the black pepper mill.

That's good.

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

for about an hour or so.

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

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

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

a word I'm very fond of.

And finally to shuck the oysters.

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

I will stick myself in my hand

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

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

will go into the oyster meat. Just watch.

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

Good.

Three.

I've heard that some of these TV cooks have

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

dangerous things like opening oysters.

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

I do all me own stunts.

Now I'm starting to get cocky.

Four.

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

when oysters were very cheap,

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

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

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

you put anchovies in meat things

or the Chinese put oyster sauce in things.

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

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

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

into the middle.

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

over the lot.

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

together nicely and don't fall

into the middle of the pie.

A cross on the middle to let the steam out.

And finally brush with beaten egg.

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

There we go.

And I'm just anticipating that coming out and cutting

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

And I'll serve it with boiled potatoes,

some spring cabbage and maybe a glass of stout.

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

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

You need lots for the flavour to come through.

Corn beef hash was made famous by Irish-Americans

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

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

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

The main thing about this dish

is to get the potatoes and onions nicely browned

before adding the hashed beef.

The only other ingredients are a good quantity of parsley

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

a smidgen of Tabasco and salt and pepper.

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

in a flat in Earls Court as a teenager?

And why is it so successful?

Because you have to have two fried eggs with it

and the combination is perfection.

That and, dare I say it, ketchup.

Tomato ketchup in a cookery programme?

I'm not going to ask.

Oh, come on, James.

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

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

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

That lovely steak and oyster pie looked delicious,

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

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

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

I've got my pears here.

We're going to dice these up.

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

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

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

-Perry, yes.

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

I think it's probably because...

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

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

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

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

Exactly, giving it a plug.

Have you ever tried perry before?

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

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

Is Poole the West Country?

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

We do panto in Poole, by the way.

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

-Oh, yeah.

-That's where the cheese gets its name.

-Oh, is it? Oh, OK.

-Yeah.

-My daughter likes pears.

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

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

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

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

Bit of perry, it is absolutely delicious stuff.

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

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

-Mmm, I do.

-Bit of cinnamon in there.

And that goes in.

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

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

Because, you started so young.

-You know, Opportunity Knocks...

-Yes, yeah.

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

-14.

-14 years old.

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

We're going to play it now!

I've seen that too many times.

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

Yes, yeah, which was live from the Palladium

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

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

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

It was... Yeah, it was amazing.

-And then, went back to school...

-Back to school, yeah.

-..and had

to kind of start all over again.

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

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

-Yeah.

Was that where you got your inspiration to do impressions,

-because...?

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

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

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

And I had started to do impressions with my dad.

-SHE IMITATES PAM AYRES:

-I wish I looked after me teeth!

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

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

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

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

-Right.

And I remember I had a box

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

and everybody was clapping and cheering and laughing.

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

And I realised that every time I...

Well, I realised cos my friend told me later.

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

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

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

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

it's a bit embarrassing.

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

on the circuit, were you?

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

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

And then I started to dabble in more alternative comedy.

Cos through doing a couple of Spitting Images,

I met Steve Coogan, John Thomson, was really inspired

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

kind of comedy.

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

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

-Right.

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

-And do acting?

-And do acting.

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

-In your twenties?

-21, at 21, yeah.

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

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

It kind of paid off cos recently we know you from

Coronation Street, of course.

-Yeah.

-Two years of that?

Three, nearly. Nearly three. Yeah, yeah.

Seems like a long time ago now though.

And then talking of TV, back into now,

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

-Impressions Show.

-The Impressions Show, which is on tomorrow at 10.25

and Saturdays at six thereafter as well.

-Go on, then, tell us about it.

-It's great.

-New characters, or...?

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

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

-SHE IMITATES FEARNE COTTON:

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

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

-which is...

-LAUGHTER

-SHE IMITATES DAVINA MCCALL:

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

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

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

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

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

-CRASHING

-Oh!

Nobody noticed!

You dropped a clanger there!

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

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

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

-And John Cleese.

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

and it's very, very...

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

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

I must say, he's brilliant.

What about chefs?

-You must be doing one.

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

Technically, that was the most difficult scene...

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

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

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

And Sophie Dahl. I play Sophie Dahl.

Oh, yeah! Now, that's good.

-SHE IMITATES SOPHIE DAHL:

-Well, you know, she's got that

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

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

which is quite amusing.

And Ainsley Harriot plays himself.

It's the only cameo in the whole show,

the only person that comes into it

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

-He'd love that.

-He would actually like that!

Our Antony Worrall Thompson as well,

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

got to see the voice.

-I've got him, down here.

-Yeah!

Only joking, only joking!

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

We love him, we love him.

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

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

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

Demerara sugar. I have, yeah.

I've really just got it in the microwave.

It's just defrosting at the moment.

-And no lumps in your custard.

-No, this is proper custard.

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

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

-Custard.

Custard.

You know, our chefs call it anglaise.

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

as opposed to taste good.

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

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

-Please call it custard.

-We call it crema pasticcera.

-Oh, right.

-That sounds nice, doesn't it?

It always sounds nicer in Italian.

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

Of course.

What a surprise.

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

But how do you say mascarpone?

Mascarpone.

-IN ITALIAN ACCENT:

-Mascarpone.

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

Yeah, yeah.

I'm going to learn to speak Italian.

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

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

-I've got my crumble over here.

-Mmm.

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

has got some fancy name for it.

Crumble?

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

They do, it's called crumbalini.

-You use breadcrumbs for something else?

-Breadcrumbs.

Yeah, for mayonnaise.

I'm only joking, come on.

Then we've got our custard on there.

-There you have your perry...

-Oh, lovely.

..pear and custard ice cream.

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

-There you go, dive into that.

-Oh, thank you, I will.

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

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

-It is.

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

Do you ever put cornflour in your custard?

You don't need to, do you?

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

Her food heaven could be lobster...

I like old-fashioned custard too. Be fair!

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

-for five minutes.

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

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

-Rick's lining

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

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

Ha, see what I did there?

..on the ever so sweet Debra Stephenson,

with his pear and perry crumble.

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

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

so don't go anywhere.

Next, fresh out of his Michelin star kitchen,

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

with some tasty little crustacean who go by the name

of langoustines.

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

-Good morning.

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

-I know, you copied me.

-Yeah, exactly, right.

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

in your restaurant a couple of months back.

-You did indeed.

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

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

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

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

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

-Right.

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

-Right.

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

a load of rocks, pebbles,

whichever you want to call it...

-Yeah.

-..and came up with this dish.

-Basically, it's oyster mayonnaise.

-Yeah.

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

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

-they actually thicken up like a mayonnaise.

-Right.

-So, hence, oyster mayonnaise.

-Oyster mayonnaise.

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

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

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

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

-These are the lovely langoustines, which...

-Beautiful, aren't they?

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

They are incredible, these things.

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

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

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

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

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

We use a lot of French.

-You know, Scottish langoustines and stuff are beautiful.

-Yeah.

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

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

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

-That is the pebble.

These are tough cookies, these. This one was.

They're actually like little native oysters, those,

-in terms of the shape.

-Yeah. We get a different type of oyster.

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

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

-Yeah.

Almost like a clam kind of shape, these are.

Couldn't you fit those in your suitcase?

No, no, no, funnily enough,

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

So, I'd got rocks in me suitcase.

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

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

-Right.

-So, right...

You can of course keep these shells from the langoustine.

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

So, keep those and freeze them.

But there's the langoustines ready for you.

-You're going to prepare that?

-Yeah.

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

the beach that you want me to do?

Yeah, if you can just start arranging the seaweed.

We've got two types of seaweed there.

The long one, which looks like samphire,

-that is actually called a velvet horn.

-This one?

-Yeah.

-And it actually tastes of oyster.

-I'd go with that.

-You'd go with that one?

-Yeah, I'd go with that.

-Tastes of oyster.

-Yeah.

-Right.

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

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

-Right.

-So...

-It smells...

-It smells incredible, this stuff.

-The pepper dulse, the small one,

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

-You want to try?

-Yeah.

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

That's fantastic, I love it.

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

And that's the whole idea of this.

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

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

-You want me to do that?

-If you could do that, please.

A Jersey beef and not a...

-A Jersey beach.

-A Jersey beach, yeah.

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

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

-Absolutely.

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

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

-Right.

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

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

Yeah.

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

-Yeah.

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

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

oyster isn't very appealing to the eye.

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

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

Right. What we'll do...

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

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

-That's got the anchovy in it.

-Absolutely.

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

The best thing, when you make the oyster mayonnaise,

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

-Right.

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

-Both.

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

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

I wasn't surfing!

So, all I want to do with the langoustines,

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

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

I'll put these over to here.

Give them a little bit of golden brown.

-Do you like langoustines by any chance?

-Absolutely.

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

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

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

-Absolutely.

We've got the Atlantic Hotel and Ocean Restaurant,

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

-Yeah.

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

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

-Yeah.

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

But not kind of this style.

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

-Yeah.

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

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

And all you get is grilled fish with

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

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

-They do, yeah.

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

-Yeah.

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

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

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

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

-relevant to each other. Not too far away.

-Yeah. I can't wait

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

-I'll get an order for rocks.

-It would be quite funny, you know.

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

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

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

Into the langoustine pan.

Just wilt the spinach.

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

Yeah.

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

-Little bit of lemon on there.

-Thank you.

There we are. PAN SIZZLES

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

is you are blessed with some pretty

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

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

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

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

-Pebbles.

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

-Surfing board.

-Surfboard, yeah.

-He's got that, surfboard, everything.

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

World War II bunker that you took me to?

-Amazing lobsters and stuff like that.

-Yes. Sean Faulkner.

Basically, he's got a vivier,

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

-In an old World War II bunker.

-Are they just all sitting there?

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

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

with the natural tide.

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

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

There you are.

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

DAWN CHUCKLES I did tell you this was impressive.

..fresh flavour. Ah, thank you.

-Amazing.

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

There we've got a pan-fried

langoustine on a Jersey rock

with oyster mayonnaise.

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

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

-No, I can't.

-So, we've got you a pebble!

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

-We haven't forgotten about you.

-OK.

-We've got some lovely Jersey

chocolates and a traditional Jersey black butter.

Aw! Black butter? What's that?

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

-OK.

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

-It's very traditional in Jersey.

-OK.

-But it's fantastic as a...

-Oh, thank you.

-Enjoy.

-Dawn, thank you for not eating this!

THEY LAUGH

-Have a chocolate. Tell us what you reckon.

-It's amazing.

-Thank you.

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

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

Those langoustines looked absolutely incredible.

All helped along nicely by the matching outfits.

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

culinary tours. Enjoy.

BICYCLE BELLS RING

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

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

The total utter futility and horror of war.

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

of bicycles and mopeds with young people chattering like starlings.

And, oh, yes, a quick food note.

Bread here, thanks to the gastronomic calling card of

the French, is practically as important as rice.

Anyway, I was happy and hungry when

I arrived at the Floating Hotel on the Saigon River.

I felt as though I was about to take

a gastronomic cruise in this steamy, noisy land.

Welcome to the Floating Hotel.

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

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

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

'Vietnamese dish for an early breakfast.'

Vietnamese are industrious,

hard-working, incredibly energetic people.

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

industrial unit without something really good to line their stomachs

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

in Vietnam is a great breakfast.

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

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

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

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

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

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

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

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

black peppercorns, a burnt onion for flavouring and colour,

white radish and ginger.

Now, back up to me, please, Paul.

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

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

And to enable you to do this,

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

And to assemble, it's terribly simple.

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

You then get some

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

around the side of the bowl like that.

Then some onion.

Some spring onion next.

Then we pop in the piping hot beef stock

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

and makes the spring onions crunchy.

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

and some spring onions, and finally,

finally a lovely little raw egg yolk.

And that goes pop into there like that.

Hector, I think you'd like Vietnam.

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

In the early morning,

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

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

a definite feeling of change in the air.

A quick historical note here, Hector,

as I whizz round on this brilliant cyclone.

For centuries, this land was ruled by the Chinese.

Then 100 or so years ago, the French arrived,

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

the Vietnamese didn't really care for them either.

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

is definitely on the move

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

as it becomes more capitalistic as each day passes.

Dangerous!

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

Oh, this is wonderful!

Look at the brilliant colours of these chickens.

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

villages that circle the city.

This market has the feel of a rich oil painting.

Vegetables are high on the list of Vietnamese cuisine,

and a great deal of them grow in water.

Like these fish leaves, slightly coarse like young ivy,

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

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

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

no matter how much salt you use,

you can still taste the earthiness of the Saigon River.

Preserved fish, too, is very popular.

This took my eye.

A surrealist impression of salted and dried fish,

good enough to hang on any wall.

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

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

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

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

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

then this is the perfect snack for you.

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

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

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

Beef stock, lightly spiced with chillies.

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

Then you need the leaves of taro,

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

Back up to me, Paul, please.

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

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

Then we have some Chinese mushrooms,

a little bit of beef,

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

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

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

Then we have some little pieces of fillet of beef,

any kind of beef will do, OK?

And then the leaves from the cumin plant.

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

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

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

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

OK? Into the hot stock.

Then it you put your cumin leaves in like so.

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

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

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

Then we put in our fresh beef.

Take that off the edge there.

And you pop the lid on.

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

and then I shall feed the 5,000.

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

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

But I digress.

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

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

When you remove the lid,

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

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

But is it ready?

And I think it is.

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

Sweet, sour, refreshing.

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

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

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

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

A little bit? Would you like some?

Want to try some?

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

We come all this way,

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

Would you like some?

No? Go on.

THEY SPEAK VIETNAMESE

Clearly, he's not called Oliver Twist,

but I'm sure he really liked it.

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

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

This is one of Saigon's famous snake restaurants.

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

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

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

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

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

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

just like the luckless lobster in the tank back home.

WHISTLING

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

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

and put into a pressure cooker to soften the flesh

so the bones can be easily removed.

If you want to do this at home,

cook your cobra for at least five minutes, OK?

Incidentally, the dog is not on the menu.

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

minus the bones, and is stir-fried

with chilli, ginger, garlic and lemon grass,

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

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

While I beat a hasty retreat,

let me leave you with a thought from a philosopher.

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

deer eat grass, centipedes find snakes tasty

and hawks and falcons relish mice.

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

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

rich, hearty, chicken and sweet potato curry,

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

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

Some lovely fillets of leg of chicken, OK?

Some sweet potatoes just quickly deep-fried in oil.

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

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

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

the remains of Sunday lunch on Mondays with currants and apples

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

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

some fresh chillies, some very finely chopped lemongrass

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

Onions into the hot oil.

Just let them get a little bit brown

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

And then a few pieces of chicken.

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

our curry powder.

Right. Dried chillies go in next.

This is quite a hot, beefy number.

Chopped lemongrass.

All cooked down.

The two big pieces of bruised lemongrass for extra flavour.

Fresh chillies. A little bit of sugar.

A little bit of salt.

And a little pepper.

And now we moisten that with some simple chicken stock.

And let it simmer gently away

for about 30 minutes

or until the chicken is tender,

and then we'll add the enriching coconut cream

to finish the dish off.

Drifting down this fat, oily river,

you feel a remarkable sense of detachment,

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

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

The people of the south have always been farmers

and on this rich alluvial soil, anything grows,

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

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

and fresh green peppercorns from any garden.

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

through every room.

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

Bean sprouts and green beans,

cooked lightly in peanut oil with garlic and ginger.

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

be it congee or rice,

remember that someone worked very hard to produce it.

Anyway, towards the end of the cooking process,

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

but it's soothing, satisfying,

and totally right for this hot, sultry climate.

Anyway, back to my curry.

Now, phase two. Partly cooked sweet potatoes.

They go in.

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

And then some thick coconut cream.

And let that simmer for another ten minutes,

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

invigorating, perfect for this very hot, humid climate.

The sweetness, the sourness,

and the hotness of it makes you feel really good.

I let that cook away for another 15 minutes,

when a gust of wind blew the saucepan lid off,

never to be seen again.

He is just ace.

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

best recipes from the Saturday Kitchen archives.

Still to come on today's show,

Bryn Williams and Lisa Faulkner

battle it out in the omelette challenge.

Who will wind up with a runny reputation?

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

with a healthy take on sesame prawn toast.

She serves them up with a sumptuous spicy beef

and harvest vegetable salad.

Plus supermodel Jodie Kidd patiently awaits her fate.

Will James dish her up her food heaven,

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

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

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

Now for one of the finest of Frenchmen.

Pierre Koffman is making souffle and pistachio nuts,

much to the delight of Jennifer Ellison.

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

-Yes, second time.

-And another masterclass.

-I must enjoy it, I suppose.

You must enjoy it. And another masterclass for us.

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

-Yes.

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

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

-I shouldn't show you.

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

-OK. Well, he is as well.

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

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

-Yeah, OK.

People would pay good money to see this.

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

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

-After you mix eggs...

-Do you want to butter those?

-Yeah, fine, yes.

-And you use melted butter, not softened butter.

-Yeah, exactly, yes.

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

-so the butter will stick to the...

-To the mould.

-Any particular way, chef? Round and round?

-As you like.

I leave it to your imagination.

-If it goes wrong, I go...

-No pressure.

-As you like.

Now, for people watching this...

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

particularly at Le Tante Claire.

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

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

-Right, so tell us...

We have got Tom Kitchin in Edinburgh. Tom Higgins.

-Bruno Loubet.

-Bruno Loubet.

-Eric Chavot.

-Eric Chavot, yes.

-Marco Pierre White.

-Marco Pierre White.

-Gordon Ramsay.

-Gordon Ramsay. So quite a long list.

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

and they learned their trade like that.

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

who is a kind of son for me.

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

things to do in life.

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

-I mix the eggs and sugar

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

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

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

the eggs if you put too much at the start.

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

That's that one.

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

Now, tell us about this pistachio puree because

this is the key to it, really.

You've got to get really good quality stuff.

Yeah, top-quality pistachios.

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

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

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

-Yeah, I suppose...

Where the pistachio come from, I suppose Italy,

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

We buy it from France, yes, of course.

Now Bryn is going to put the chocolate in there

inside the souffle.

Normally, a lot of souffles use sugar.

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

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

Who inspires you now?

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

Food's changed a lot.

-Well, sometimes by watching Saturday Kitchen.

-Yeah, yeah.

LAUGHTER

He came to my house the other weekend.

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

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

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

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

But you still...

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

The famous restaurant that

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

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

It just closed when I came to London in 1996.

When did it close, Tante Claire?

-2003.

-Oh, OK.

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

-Yeah, that's what it is.

Yeah, yeah.

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

Yeah, yeah.

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

so I am always cooking because I enjoy it.

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

-doing paperwork.

-Yeah.

-To be honest, I never do paperwork.

I leave it to the number two for all that.

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

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

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

You've got to cook it for a few minutes

to lose the taste of the flour.

-That's quite important.

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

-Yeah, good idea, yeah.

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

-Are you using table salt?

-A touch of salt, yes.

Now, talking of classic dishes like this,

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

Exactly, yes.

We call it Memory of Gascony.

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

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

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

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

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

You know, reading about you,

your family was a huge inspiration to you.

-Your mother when you were learning to cook.

-Yeah, my mother

and my grandmother.

I think every French chef has got a fantastic grandmother.

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

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

-Yeah.

So I spent all my holidays with her

and I learned a lot.

It's OK.

-I know how it works.

-LAUGHTER

Just saying, Chef! LAUGHTER

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

because it's easier to mix the eggs into it

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

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

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

Yeah, that's right, yes.

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

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

-Right, you've got them?

-Yeah.

-And you carry on just with a spatula.

-Yeah.

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

Now, is this on your restaurant menu now?

Yes, it's still on.

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

with the scallop and the pig's trotters.

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

LAUGHTER

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

the stuffed pig's trotter.

With sweetbread and

boiled mushrooms.

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

I think... I think...

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

-they don't come for anything else.

-THEY LAUGH

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

That is the year I was born.

-Oh, yeah?

-Yeah.

-Have you got a spatula?

-Perfect.

-There you go.

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

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

-So is this in the book?

-Yeah, it is, yes.

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

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

It was for poor people.

-In the oven for how long?

-About 12 minutes.

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

They are the best souffles I've ever seen!

THEY ALL LAUGH

Just not fair! Look at that!

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

-Wow.

-How fantastic does that look?

-Look at that.

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

We just cut the top

and drop pistachio ice cream into it.

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

He's over here! THEY LAUGH

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

-for the show.

-It is certainly...

-Mine was a bit lopsided.

-THEY LAUGH

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

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

-Inside, yes.

That's good.

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

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

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

for today's Omelette Challenge.

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

So the usual rules apply, guys.

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

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

I'll be quite happy to be up here.

-Oh, really?

-Just here. Just on the handle.

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

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

This is where, if you like eggshells,

you might want to taste some.

LISA LAUGHS

It's the wait and see now.

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

-No, I'm not.

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

-Who's slow?

Just get it on there. CYMBAL CRASHES

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

BRYN LAUGHS

Oh, that's a bad one.

-That's really hot.

-CYMBAL CRASHES

-That's all right.

-Not bad.

-You see I picked the shell out for you?

-It's cooked.

-Did you see that?

This one.

-Go for an edge, James.