22/01/2017

0:00:02 > 0:00:03Good morning and welcome to another helping

0:00:03 > 0:00:05of Saturday Kitchen Best Bites.

0:00:05 > 0:00:07This morning we have a galaxy of Michelin-starred chefs

0:00:07 > 0:00:09cooking up some delicious winter fare,

0:00:09 > 0:00:12so please, get yourselves comfortable, sit back

0:00:12 > 0:00:15and enjoy today's seriously sumptuous menu.

0:00:36 > 0:00:39Don't go anywhere because I have some of the country's top chefs

0:00:39 > 0:00:42cooking up top-notch food for a whole host of stars,

0:00:42 > 0:00:46all of them with their knives and forks at the ready.

0:00:46 > 0:00:48Coming up on today's show...

0:00:48 > 0:00:51James Martin cooks up a winter warmer for George Lamb

0:00:51 > 0:00:54with his take on figgy dowdy pudding.

0:00:54 > 0:00:57Adam Bennett chooses to take it slow with braised ox cheek.

0:00:57 > 0:01:00The cheek is cooked for at least two hours

0:01:00 > 0:01:02with pickled walnuts and smoked anchovies,

0:01:02 > 0:01:05and it's all served with glazed carrots

0:01:05 > 0:01:07and good old-fashioned mashed potatoes.

0:01:07 > 0:01:11Plus the genius that is Jun Tanaka is here to get his game on.

0:01:11 > 0:01:14He's dishing up a home-smoked pigeon

0:01:14 > 0:01:17served with a salad of beetroot, apples and walnuts.

0:01:17 > 0:01:20Battling it out for the omelette challenge glory

0:01:20 > 0:01:22are Adam Byatt and Simon Hulstone.

0:01:22 > 0:01:24But can Simon make a respectable time

0:01:24 > 0:01:27at his first outing at the hobs? Let's see.

0:01:27 > 0:01:29Then it's over to Paul Foster,

0:01:29 > 0:01:32who is cooking a dish that is literally bursting with beef.

0:01:32 > 0:01:36He is serving up a sirloin, brisket and a tartare,

0:01:36 > 0:01:39and he even manages to find something to do

0:01:39 > 0:01:41with a heel tendon, too.

0:01:41 > 0:01:43And finally, the very funny Al Murray

0:01:43 > 0:01:46faces food heaven or food hell.

0:01:46 > 0:01:49Did he get his food heaven - peach crumble tart with vanilla ice cream?

0:01:49 > 0:01:51Or did he end up facing his food hell -

0:01:51 > 0:01:54baked rice pudding with raspberry sauce?

0:01:54 > 0:01:57You can find out how he got on at the end of the show.

0:01:57 > 0:02:00But first, over to the prince of Cornish fish.

0:02:00 > 0:02:03Rick is still the king, of course.

0:02:03 > 0:02:07It is Nathan Outlaw, and he is cooking up a tasty turbot dish

0:02:07 > 0:02:09that is sure to get your stomach rumbling.

0:02:09 > 0:02:11- Great to have you on the show. - Thank you.

0:02:11 > 0:02:13- Happy New Year to you.- You too. - What are we cooking, then?

0:02:13 > 0:02:16We've got this lovely turbot that I have cut on the bone.

0:02:16 > 0:02:17So I'll just cook it on the bone.

0:02:17 > 0:02:19And then we're going to make a gratin

0:02:19 > 0:02:22from the potatoes, the turnips, some shallots, garlic and thyme.

0:02:22 > 0:02:23A bit of fish stock as well.

0:02:23 > 0:02:25Then I'm going to make a seaweed butter,

0:02:25 > 0:02:27and what I've got here is some dehydrated sea lettuce,

0:02:27 > 0:02:29which you can find all over the UK.

0:02:29 > 0:02:31Forage carefully, but it is all over the UK.

0:02:31 > 0:02:34- You can find that all over the UK? - You can. What we've done here,

0:02:34 > 0:02:36the girls out the back have quite kindly dehydrated it.

0:02:36 > 0:02:38You can buy a product like this,

0:02:38 > 0:02:42- but something like nori sheets for sushi will work the same way.- OK.

0:02:42 > 0:02:44That's going to have some lemon zest, some garlic

0:02:44 > 0:02:46and a shallot in there as well for some butter.

0:02:46 > 0:02:48You want me to do these? Peel and do the potatoes.

0:02:48 > 0:02:51- So you want to get the fish on as well first of all.- Yeah.

0:02:51 > 0:02:52I'll whack this up a bit. There you go.

0:02:55 > 0:02:57- Now, we said that this is farmed. - Yeah.

0:02:57 > 0:03:00But they do halibut as well, which is farmed, as well, which is good.

0:03:00 > 0:03:02Yeah, there is all sort of fish you can get farmed,

0:03:02 > 0:03:06and farmed fish is getting better, the way that they do it.

0:03:06 > 0:03:08You know, ideally, I'd like to be using wild,

0:03:08 > 0:03:11but this time of year, you know,

0:03:11 > 0:03:13people have not always got the right amount of money...

0:03:13 > 0:03:15You know, something like this is expensive, turbot,

0:03:15 > 0:03:17so farmed turbot is a good substitute.

0:03:17 > 0:03:19There's nothing wrong with it.

0:03:19 > 0:03:21So, I'm just going to get it going in the pan.

0:03:21 > 0:03:25So, a hot pan with some light rapeseed oil and some seasoning.

0:03:25 > 0:03:27A lot of the difference is you don't get the size that

0:03:27 > 0:03:29you would get normally if you line catch them as well.

0:03:29 > 0:03:32No, they are not as old, so...

0:03:32 > 0:03:34But that's why I am going to cook it on the bone -

0:03:34 > 0:03:36- that just keeps it a bit moister. - OK.

0:03:37 > 0:03:40- Right, boulangere potatoes.- Yeah.

0:03:40 > 0:03:42The classic way, but we're going to do these slightly different

0:03:42 > 0:03:44with not just potatoes in here.

0:03:44 > 0:03:46Yeah, so the idea for this dish sort of came from that classic,

0:03:46 > 0:03:49when you're doing the lamb leg or shoulder

0:03:49 > 0:03:51over the boulangere potatoes.

0:03:51 > 0:03:55I thought it would be nice to do something with...with fish.

0:03:55 > 0:03:57Especially, you're cooking something like this -

0:03:57 > 0:03:59it takes a little bit longer to cook.

0:04:00 > 0:04:02So it works really, really well.

0:04:02 > 0:04:04And everyone, hopefully...

0:04:04 > 0:04:07We're pretty cold in the old...in the studio today,

0:04:07 > 0:04:08so this should warm me up a little bit.

0:04:08 > 0:04:12Pretty cold is an understatement. LAUGHTER

0:04:12 > 0:04:13We'll warm it up - don't worry.

0:04:13 > 0:04:16My mushrooms that I was using earlier are frozen - it's that cold.

0:04:16 > 0:04:20Anyway, so, basically, we're just going to slice these thinly,

0:04:20 > 0:04:21and then these are just with...

0:04:21 > 0:04:24Got a little bit of veg stock here, or fish stock, I suppose.

0:04:24 > 0:04:25Yeah, some fish stock.

0:04:25 > 0:04:27You're going to get some natural juices coming out of the fish

0:04:27 > 0:04:29when it bakes on top as well.

0:04:29 > 0:04:31Now, last time I saw you,

0:04:31 > 0:04:34you were moving the two-Michelin-star restaurant.

0:04:34 > 0:04:37Now you're sort of limbo with the two-Michelin-star restaurant.

0:04:37 > 0:04:40How's it going? Cos you're in a building site at the moment, yeah?

0:04:40 > 0:04:42Yeah, it's pretty much a building site at the moment.

0:04:42 > 0:04:44There's not much going on there.

0:04:44 > 0:04:48But we're hoping to be open for sort of early March.

0:04:48 > 0:04:50So, we're moving it to Port Isaac.

0:04:50 > 0:04:53Lovely little Cornish fishing village.

0:04:53 > 0:04:55You might have seen Doc Martin and things like that,

0:04:55 > 0:04:56- that same village.- I've been there.

0:04:56 > 0:04:59Yeah, you've been there. I know you've been there.

0:04:59 > 0:05:01But... Yeah, so that is going to open in the New Year.

0:05:01 > 0:05:04But at the moment, the Fish Kitchen is open in Port Isaac,

0:05:04 > 0:05:05and the pub is open,

0:05:05 > 0:05:09and The Capital is open in London, so still, still busy.

0:05:09 > 0:05:12Right. Now, we've got...

0:05:12 > 0:05:15The idea of this is we've got the potatoes cooking already in here.

0:05:15 > 0:05:18So I'm going to make the potato dish.

0:05:18 > 0:05:20But the potato has been cooking for how long in there?

0:05:20 > 0:05:24They've been cooking for about half an hour to 40 minutes.

0:05:24 > 0:05:27We've got it on about 220 degrees - quite high.

0:05:27 > 0:05:29Cos what's nice is to get a bit of colour on the potatoes on top.

0:05:29 > 0:05:31I love boulangere with the crunchiness on top

0:05:31 > 0:05:33- and the softness underneath.- Yeah.

0:05:34 > 0:05:36So this is how we make it.

0:05:36 > 0:05:39- We basically just... Don't need to butter the dish, really.- No.

0:05:39 > 0:05:43- Normally this is just done with potatoes, by the way, but...- Yeah.

0:05:43 > 0:05:45You know what, I'll take these out

0:05:45 > 0:05:48and then you can pop the fish on the top of this one.

0:05:48 > 0:05:51This is one that has been in for about 45 minutes.

0:05:51 > 0:05:54- Right, do you want to pop the fish on?- Yeah.

0:05:54 > 0:05:55And I'll pop it back in the...

0:05:58 > 0:06:00Leave the skin on while you bake it at this stage,

0:06:00 > 0:06:02and that just protects the fish as well.

0:06:02 > 0:06:04- There you go.- Thank you. - They are going to go in.

0:06:07 > 0:06:09What I will do is I will turn that up as well.

0:06:10 > 0:06:13- OK, so they want to cook for about five minutes in there.- Yeah.- OK.

0:06:13 > 0:06:15Right, what's next? What are you making now?

0:06:15 > 0:06:17I'm going to make the seaweed butter.

0:06:17 > 0:06:21So what I've done here is chopped some shallots.

0:06:21 > 0:06:24I've also chopped the garlic and thyme for your boulangere as well.

0:06:24 > 0:06:26Right.

0:06:26 > 0:06:29Which I will pass over and put a few on top.

0:06:30 > 0:06:32On there.

0:06:32 > 0:06:35So what fish will people be buying this time of year, then?

0:06:35 > 0:06:37You mentioned that nobody goes out - just dayboats.

0:06:37 > 0:06:41Well, at this time of year, you need to sort of think in advance.

0:06:41 > 0:06:44That's the advantage of closing the restaurant down in Cornwall

0:06:44 > 0:06:47this time of year because the markets are not open.

0:06:47 > 0:06:50- I think my first market will be this week.- Yeah.

0:06:50 > 0:06:53And, you know, so you've always got to think ahead

0:06:53 > 0:06:55when you're using fish at this time of year.

0:06:55 > 0:06:58But don't be afraid to freeze fish.

0:06:58 > 0:07:01There's nothing wrong with freezing really fresh fish.

0:07:01 > 0:07:03The problem is, with freezing fish, when you smell it in the fridge

0:07:03 > 0:07:06and you think, "That stinks a bit, let's put it in the fridge."

0:07:06 > 0:07:08Don't do that. That is the wrong thing to do.

0:07:08 > 0:07:09- LAUGHTER - But people do it.

0:07:09 > 0:07:11You'd be surprised. People do that.

0:07:11 > 0:07:12You want to get it nice and fresh.

0:07:12 > 0:07:15If you see something that's a good bargain...

0:07:15 > 0:07:17Don't do that.

0:07:17 > 0:07:21See something that is a really, really good bargain,

0:07:21 > 0:07:25basically, buy it, and as long as you clingfilm it down nicely,

0:07:25 > 0:07:27you can get it in the freezer, it's fine.

0:07:28 > 0:07:32I'm just going to blitz up this seaweed.

0:07:35 > 0:07:37Now, you mentioned you could do that

0:07:37 > 0:07:40- with the little nori seaweed as well, the little...- Yeah.

0:07:40 > 0:07:43- The... The sushi seaweed. - Yeah, that's right.

0:07:43 > 0:07:47So if you have trouble finding actual seaweed like this,

0:07:47 > 0:07:51you can just get the seaweed from the nori.

0:07:51 > 0:07:53Sometimes you can get some flakes available.

0:07:53 > 0:07:56I buy mine from a company in Cornwall

0:07:56 > 0:07:58called Cornish Seaweed Company - very original.

0:07:58 > 0:08:00But they go out and forage and then they do this for you,

0:08:00 > 0:08:02they dehydrate it.

0:08:02 > 0:08:04Right, so this goes on the top.

0:08:04 > 0:08:06Then we just finish those with a bit of seasoning. Right.

0:08:06 > 0:08:08So tell me about the butter, then.

0:08:08 > 0:08:10What else have you put in there? Some shallots?

0:08:10 > 0:08:12Yeah, some shallots in there, a bit of garlic

0:08:12 > 0:08:14and then some lemon zest.

0:08:16 > 0:08:19There's your potatoes.

0:08:19 > 0:08:21- Stock over the top.- Yep.

0:08:21 > 0:08:23Now, this would be named after the old...the bakers oven

0:08:23 > 0:08:25that they have over in France.

0:08:25 > 0:08:28The bakers used to bake the bread in these woodfired ovens

0:08:28 > 0:08:30and then you would take the potatoes up

0:08:30 > 0:08:35and cook them in the remaining heat from the bread oven.

0:08:35 > 0:08:36I think it's a really nice way of...

0:08:36 > 0:08:39Like, if you've got any meat or fish cooking in there,

0:08:39 > 0:08:40it just collects all them flavours,

0:08:40 > 0:08:42and once you present it, as you'll see in a minute,

0:08:42 > 0:08:45we just put it in the centre of the table, and it is lovely.

0:08:45 > 0:08:48- So...- Ideally, you wanted to blitz this a little bit finer.

0:08:48 > 0:08:51You do want to blitz this a bit finer.

0:08:51 > 0:08:54But, as you do on live TV, it never works out as you want it to.

0:08:54 > 0:08:56A bit different to rehearsal, yeah.

0:08:56 > 0:08:58Right, I'll get the broccoli in.

0:08:58 > 0:09:00So, a bit of salt.

0:09:01 > 0:09:05- And then what you do is you just get some clingfilm...- Yeah.

0:09:05 > 0:09:07..and mould the actual butter...

0:09:09 > 0:09:11..into a sausage shape.

0:09:11 > 0:09:13And you can keep that seaweed butter like that in the fridge,

0:09:13 > 0:09:15or even freeze it.

0:09:15 > 0:09:18Freezing it, I always find, works really well as well.

0:09:20 > 0:09:21I'll put that in there.

0:09:26 > 0:09:28So, salted or unsalted butter?

0:09:28 > 0:09:30I suppose unsalted, cos the seaweed is quite salty.

0:09:30 > 0:09:32Yeah, unsalted butter is much better for it.

0:09:32 > 0:09:34But depends what you like, really.

0:09:34 > 0:09:37Both will work really well, so... I've used unsalted.

0:09:37 > 0:09:39And you get something like that.

0:09:39 > 0:09:41So what's 2015 hold in store for you?

0:09:41 > 0:09:43Because I believe that you are working on a new book

0:09:43 > 0:09:44as well - anything else?

0:09:44 > 0:09:47Yeah, the first two books have done really, really well,

0:09:47 > 0:09:51so the publisher has very kindly said, "Would you do another one?"

0:09:51 > 0:09:53So we've actually got another two books coming out

0:09:53 > 0:09:54in the next four years.

0:09:54 > 0:09:57So people do enjoy cooking fish at home.

0:09:57 > 0:09:59And you are off to St Moritz, isn't it?

0:09:59 > 0:10:02You don't strike me as a St Moritz type of guy.

0:10:02 > 0:10:04No. What you saying?

0:10:04 > 0:10:07Well, I'm just saying... Me and you go a bit quick, downhill.

0:10:07 > 0:10:08Yeah, very quick.

0:10:08 > 0:10:11I won't be... I won't be skiing.

0:10:11 > 0:10:14I'll just be cooking, I think, so, yeah.

0:10:14 > 0:10:18Basically, it's a festival in St Moritz that's...

0:10:18 > 0:10:20- This is happening this month? - It's happening this month.

0:10:20 > 0:10:22And basically what we're doing is, in St Moritz,

0:10:22 > 0:10:26the history of St Moritz skiing is it was started by the British.

0:10:26 > 0:10:29So, for 150 years the British have been going to St Moritz,

0:10:29 > 0:10:32and this year they are celebrating by doing

0:10:32 > 0:10:35a special week of dinners with British chefs.

0:10:35 > 0:10:39So I've been invited over there along with Jason Atherton,

0:10:39 > 0:10:42I think... Who else is going? Angela Hartnett is going as well.

0:10:42 > 0:10:44So there's a few of us. It'll be just good fun.

0:10:44 > 0:10:47So, what I've done with the butter, I've just put it into a hot pan,

0:10:47 > 0:10:49and what you do is just get that butter

0:10:49 > 0:10:52- until it's a sort of nut brown colour.- Yeah.

0:10:52 > 0:10:54Peel the skin off at the end.

0:10:54 > 0:10:56Yeah, peel the skin off of the turbot.

0:10:56 > 0:10:58A good indicator to know that it's done

0:10:58 > 0:11:00is just to check with a knife at the thickest part,

0:11:00 > 0:11:01and it should just be clear.

0:11:01 > 0:11:03And it is. Lovely.

0:11:03 > 0:11:04OK, broccoli is done.

0:11:04 > 0:11:06This is just a bit of purple sprouting broccoli.

0:11:06 > 0:11:09Yeah, any seasonal sort of vegetable will go nice with this.

0:11:09 > 0:11:11I'd like just to eat the boulangere and the fish,

0:11:11 > 0:11:14but just put some broccoli with it.

0:11:15 > 0:11:17So the butter just over the top of the fish.

0:11:19 > 0:11:21Like that. You can do this for as many people as you want.

0:11:21 > 0:11:23You can do a whole turbot if you wanted to as well.

0:11:23 > 0:11:25Serve it in the middle of the table.

0:11:25 > 0:11:26- That would be a nice thing to do. - Yeah.

0:11:28 > 0:11:29That looks delicious.

0:11:29 > 0:11:32But it's all about this butter, you were saying, the seaweed butter.

0:11:32 > 0:11:36I think it's lovely, the flavour. I mean, it's beautiful.

0:11:36 > 0:11:38- There you go.- So, give us the name of this dish, then.

0:11:38 > 0:11:41We've baked turbot with potatoes and turnips with seaweed butter.

0:11:41 > 0:11:43Looks fantastic.

0:11:48 > 0:11:51And do you want to carry the broccoli? I've got this one.

0:11:51 > 0:11:55- You get the hot one. - Yeah. There you go. Right.

0:11:55 > 0:11:57And you get to dive into this.

0:11:57 > 0:12:00Basically just put it in the middle of the table

0:12:00 > 0:12:02- and everybody just dives, I'm presuming...- Yeah, that's it.

0:12:02 > 0:12:05- Get stuck in. - Lose this out of the way.

0:12:05 > 0:12:07There you go. Well, dive in. Tell us what you think.

0:12:07 > 0:12:10Right, OK. Thank you.

0:12:11 > 0:12:13Yeah, work your way through it.

0:12:14 > 0:12:17- So that's it. Literally five minutes will cook it.- Yeah...

0:12:17 > 0:12:20And it'll continue to cook, as well, on there.

0:12:20 > 0:12:23I'd leave it for about five minutes when it comes out, just to rest,

0:12:23 > 0:12:25but it's beautiful as it is.

0:12:25 > 0:12:27- And the butter is just delicious with it.- Mm!- Amazing.

0:12:27 > 0:12:29- It's to warm you up. - The seaweed really works there.

0:12:33 > 0:12:35Great tip on freezing fish there.

0:12:35 > 0:12:40And from a great man who knows more than a thing or two about seafood.

0:12:40 > 0:12:44Coming up, James serves up figgy dowdy pudding for George Lamb,

0:12:44 > 0:12:47but first, it's over to Rick Stein,

0:12:47 > 0:12:50who is off on a garlic festival in the Isle of Wight,

0:12:50 > 0:12:53although he's having a little trouble finding the garlic.

0:12:54 > 0:12:57I'm on my way from Southampton to the Isle of Wight

0:12:57 > 0:13:00for their famous annual Garlic Festival.

0:13:00 > 0:13:03On the way over, I met this really nice chap.

0:13:03 > 0:13:04He really loved his food.

0:13:04 > 0:13:07I think he said his name was Onslow.

0:13:07 > 0:13:09He was going over for Cowes Week.

0:13:09 > 0:13:12And with all those large yachts from all over the world,

0:13:12 > 0:13:14there was a serious smell of money in the air.

0:13:14 > 0:13:19No doubt people would be eating lobster and popping champagne corks

0:13:19 > 0:13:21over in the marquees.

0:13:21 > 0:13:23But I had other things on my mind.

0:13:23 > 0:13:26I'd never been to a garlic festival before,

0:13:26 > 0:13:28and I didn't really know what to expect.

0:13:28 > 0:13:31I'd heard that garlic grows really well on the island,

0:13:31 > 0:13:34and it was a must of things I had to do

0:13:34 > 0:13:36on my gastronomic tour of Britain.

0:13:37 > 0:13:39But it didn't look very garlicky to me.

0:13:41 > 0:13:45So, we've got a circus, candyfloss, um...

0:13:45 > 0:13:47There's a doll's house shop over there,

0:13:47 > 0:13:49some sumo wrestlers up there.

0:13:50 > 0:13:53There's a clairvoyant.

0:13:53 > 0:13:54And the army are here -

0:13:54 > 0:13:56there's lots of big army trucks.

0:13:56 > 0:13:57Um...

0:13:58 > 0:14:01Almost forgotten what we've come here for...

0:14:01 > 0:14:04Oh, the garlic... I wonder where it is.

0:14:04 > 0:14:06Now, this was worth coming for -

0:14:06 > 0:14:10freshly barbecued corn on the cob brushed with hot butter.

0:14:10 > 0:14:13It had that mouth-popping crunch when the veg has just been picked

0:14:13 > 0:14:16and still retains its sugar content.

0:14:16 > 0:14:17That's the first thing to go, actually,

0:14:17 > 0:14:19when it's been lying around.

0:14:19 > 0:14:20Ah, getting warmer.

0:14:20 > 0:14:25Moules mariniere and a nice smell of garlic from some moules Provencales.

0:14:25 > 0:14:27Did you say you had some garlic fudge?

0:14:27 > 0:14:29Yeah, we've got chocolate and vanilla.

0:14:29 > 0:14:32- Could I have vanilla one? - Yeah.

0:14:32 > 0:14:36Only in Britain could anyone come up with this - garlic fudge.

0:14:36 > 0:14:38Now, this is a first for me.

0:14:45 > 0:14:48Oh, dear.

0:14:48 > 0:14:50But the day was full of happy eaters,

0:14:50 > 0:14:52mainly eating hot dogs.

0:14:52 > 0:14:54Actually, garlic was a symbol of

0:14:54 > 0:14:57our emerging culinary sophistication in the '60s,

0:14:57 > 0:15:01a point recognised by the garlic growers Colin and Jenny Boswell.

0:15:03 > 0:15:05When you walked along the street 25 years ago

0:15:05 > 0:15:08and you smelt that smell of garlic coming out of a bistro or something,

0:15:08 > 0:15:10it said to you...

0:15:10 > 0:15:13Immediately in your mind, it said it was good times.

0:15:13 > 0:15:17It meant wine and drink, probably in a foreign country.

0:15:17 > 0:15:21Now, when I smell garlic today, I still think of good times.

0:15:21 > 0:15:23God, you are so right.

0:15:23 > 0:15:26I mean, thinking about it, I started my restaurant 25 years ago,

0:15:26 > 0:15:28and it was garlic.

0:15:28 > 0:15:32I can remember I went to a seafood bar in Falmouth,

0:15:32 > 0:15:35and it was that smell of hot shellfish and garlic,

0:15:35 > 0:15:37and it was just so exotic.

0:15:37 > 0:15:39And I was thinking, "Yeah, I want to do this!"

0:15:39 > 0:15:42Now this was a dish that was on the menu

0:15:42 > 0:15:44of every bistro in the late '60s -

0:15:44 > 0:15:47sauteed chicken with 40 cloves of garlic.

0:15:48 > 0:15:51You joint a couple of chickens, joint in for saute -

0:15:51 > 0:15:53that means on the bone.

0:15:53 > 0:15:57And then you fry it gently in butter to get a nice brown colour,

0:15:57 > 0:16:01and then 40 cloves of garlic - seriously!

0:16:01 > 0:16:03I mean, that was so adventurous.

0:16:03 > 0:16:06Season heavily, and then some white wine.

0:16:06 > 0:16:08I can remember once using Mateus rose

0:16:08 > 0:16:10when I couldn't get some Hirondelle.

0:16:11 > 0:16:14Then chicken stock, and put the lid on

0:16:14 > 0:16:16and leave it to cook very, very gently.

0:16:18 > 0:16:20And that's it - it's ready.

0:16:20 > 0:16:22You just turn it out on the plate,

0:16:22 > 0:16:24reduce the liquid down a little bit,

0:16:24 > 0:16:26nap it over the top and serve it.

0:16:26 > 0:16:28Well, what with?

0:16:28 > 0:16:30Well, these days, it would be mashed potato,

0:16:30 > 0:16:34but then it was pilaf rice because that was very trendy.

0:16:36 > 0:16:38One discovery I made at the Garlic Festival

0:16:38 > 0:16:41was this humble bacon sandwich.

0:16:41 > 0:16:42It was made from collar

0:16:42 > 0:16:46and it had a lovely, old-fashioned swiney flavour.

0:16:46 > 0:16:49There had to be something special about this bacon.

0:16:49 > 0:16:50That's a really good flavour.

0:16:50 > 0:16:52It is, isn't it? It's totally different.

0:16:52 > 0:16:54One thing led to another on this trip.

0:16:54 > 0:16:57I was supposed to be looking at other garlic products,

0:16:57 > 0:17:00but I had to find out where this great bacon came from.

0:17:02 > 0:17:05How cheering to see these little piglets

0:17:05 > 0:17:07rooting around in the sandy soil.

0:17:08 > 0:17:10You only have to look at how happy these pigs were

0:17:10 > 0:17:13to realise that this family, the Pierces,

0:17:13 > 0:17:15were doing something right.

0:17:15 > 0:17:17I'm sure it's got a future.

0:17:17 > 0:17:20These pigs here, you know, they are doing things they should be doing.

0:17:20 > 0:17:22They are rooting around, they are biting my toes now.

0:17:22 > 0:17:24and that's what it's all about.

0:17:24 > 0:17:26And they have to create their own environment -

0:17:26 > 0:17:27I think that's what's key to it.

0:17:27 > 0:17:28I mean, pigs are so intelligent.

0:17:28 > 0:17:32You know, it gets too hot out here, they've got to go in the wallow,

0:17:32 > 0:17:34get a coat of mud, protect themselves from the sun.

0:17:34 > 0:17:35That's what it is all about -

0:17:35 > 0:17:37letting the animals do what they should be doing.

0:17:37 > 0:17:39They are not bored. They make their own beds -

0:17:39 > 0:17:41all we do is provide them with a lump of straw.

0:17:41 > 0:17:43It's up to them to shake it up

0:17:43 > 0:17:45and put it round in the hut how they want it.

0:17:45 > 0:17:47I think that's key to it, you know,

0:17:47 > 0:17:49letting animals express their own natural behaviour.

0:17:52 > 0:17:56I suppose if any dish summed up the style of cooking in this series,

0:17:56 > 0:17:57it's this.

0:17:57 > 0:18:00So, a coating for the chops.

0:18:00 > 0:18:01I'm going to use sage,

0:18:01 > 0:18:04which I think is a really nice flavour,

0:18:04 > 0:18:06but you do have to use it with discretion,

0:18:06 > 0:18:08in other words, not too much,

0:18:08 > 0:18:10because it's very, very strong.

0:18:10 > 0:18:11And I'm going to mix that with

0:18:11 > 0:18:14some already roughly chopped shallots,

0:18:14 > 0:18:18and just chop it up really finely to make a coating.

0:18:18 > 0:18:22And now I will just put that in this bowl here with a bit of butter,

0:18:22 > 0:18:27a little bit of salt and pepper in there, too.

0:18:31 > 0:18:36And now for the chops. What a lovely cut of meat that is.

0:18:36 > 0:18:41Just going to score the chops about half an inch apart one way

0:18:41 > 0:18:43and half an inch the other.

0:18:43 > 0:18:45Do the same thing on that side.

0:18:47 > 0:18:51And just put some of the coating on one side.

0:18:51 > 0:18:54Just spread it in with my knife...

0:18:54 > 0:18:55like that.

0:18:57 > 0:19:00And do this exactly the same on the other side.

0:19:00 > 0:19:03And then we will pan fry them. Gently.

0:19:03 > 0:19:08The problem with so much sort of intensive meat is it is flavourless.

0:19:08 > 0:19:10You taste something like this pork

0:19:10 > 0:19:13and it's got, as the French say about wine, gout de terroir,

0:19:13 > 0:19:16you can taste almost where it comes from.

0:19:16 > 0:19:18And the fat is just a delight.

0:19:18 > 0:19:21When you taste it, it's just this feeling of fineness.

0:19:21 > 0:19:27So many people, so many people dislike fat, and why?

0:19:27 > 0:19:30The fat in meat is where the flavour is, you know?

0:19:30 > 0:19:33And it is just like people keep going at me when I'm cooking fish

0:19:33 > 0:19:36and saying, you know, "Too much butter, too much cream."

0:19:36 > 0:19:38I don't put too much butter and cream with my fish,

0:19:38 > 0:19:40but occasionally I love it.

0:19:40 > 0:19:43And occasionally I like a fatty bit of pork,

0:19:43 > 0:19:47I like a piece of sirloin with lovely well-aged fat on it.

0:19:47 > 0:19:50You know, we are all so sort of driven in this world these days

0:19:50 > 0:19:56by sort of worries about health, and so much of it is just rubbish.

0:19:56 > 0:20:00I mean, there is only one maxim as far as eating I'm concerned with,

0:20:00 > 0:20:02and that is moderation in all things,

0:20:02 > 0:20:03you just keep things level.

0:20:05 > 0:20:07OK, well, let's add the cider now,

0:20:07 > 0:20:11which is the sort of splendid addition to this dish.

0:20:11 > 0:20:16This is farmhouse rough Somerset cider.

0:20:16 > 0:20:18So we will just leave that to cook away now

0:20:18 > 0:20:20for about five to six minutes.

0:20:22 > 0:20:24By the time they have cooked, the cider will have reduced down

0:20:24 > 0:20:28to a lovely rich sauce smelling of apples.

0:20:28 > 0:20:30Add butter, a little bit of parsley,

0:20:30 > 0:20:34shake it all together and pull the pan off the heat.

0:20:34 > 0:20:39As I said at the start, this is the type of food we love at home,

0:20:39 > 0:20:40and the sort of food I search for

0:20:40 > 0:20:44on my travels in pubs and restaurants and never found.

0:20:44 > 0:20:48I got beef rendang and creole chicken - but not this.

0:20:50 > 0:20:53And I would serve it with some early sprouting broccoli

0:20:53 > 0:20:55and some sauteed potatoes, and that's it.

0:21:02 > 0:21:05Going further east into the heart of Dorset

0:21:05 > 0:21:09to a blueberry farm run by Janet and David Trehane.

0:21:09 > 0:21:11The blueberries are from America

0:21:11 > 0:21:14and are a cultivated form of our native bilberries,

0:21:14 > 0:21:15so how did they get here?

0:21:16 > 0:21:18Back in 1949,

0:21:18 > 0:21:21there was parson on Lulu Island in British Columbia,

0:21:21 > 0:21:26and he wanted to cheer us up because we were so miserable after the war.

0:21:26 > 0:21:29So he wrote and put an advert in a little newspaper,

0:21:29 > 0:21:32a trade magazine, horticultural trade magazine,

0:21:32 > 0:21:36and said anybody in Britain could have 100 plants for free as a gift.

0:21:36 > 0:21:39Only four people took up the offer.

0:21:39 > 0:21:42My father was one of them. And those 100 plants thrived.

0:21:43 > 0:21:45Autumn is my favourite season.

0:21:45 > 0:21:49I love picking ripe fruit from bushes and trees.

0:21:49 > 0:21:52I think blueberries are typically American -

0:21:52 > 0:21:54they are easy on the eye, they are sweet,

0:21:54 > 0:21:56they are plump, they are over-juicy,

0:21:56 > 0:21:58and now they are over here.

0:21:58 > 0:22:01They have got a flavour which is all their own

0:22:01 > 0:22:03which is totally addictive

0:22:03 > 0:22:08and, above all else, I think they are so versatile.

0:22:09 > 0:22:13Now, this is a blueberry compote, and it works a treat.

0:22:13 > 0:22:15First, you add some orange zest

0:22:15 > 0:22:18and then the juice of about one lime.

0:22:18 > 0:22:19And then a cup or so of sugar

0:22:19 > 0:22:22and about half a pint of water.

0:22:22 > 0:22:24Now, you put that all in a pan

0:22:24 > 0:22:27and you put it on a very gentle heat

0:22:27 > 0:22:29and bring it up to the boil very slowly.

0:22:29 > 0:22:32The object is to poach the blueberries

0:22:32 > 0:22:34but not have them bursting on you.

0:22:34 > 0:22:38So as it begins to foam, stir it around

0:22:38 > 0:22:40and then pour in some arrowroot,

0:22:40 > 0:22:43and as you know, that will thicken it very slightly.

0:22:44 > 0:22:48But the great thing about arrowroot is it keeps the juice clear,

0:22:48 > 0:22:50albeit a bit thick.

0:22:50 > 0:22:54Now pour that into a bowl and let it cool down a little.

0:22:54 > 0:22:56Now, you're going to serve this with some yoghurt ice cream.

0:22:56 > 0:22:58I love yoghurt ice cream.

0:22:58 > 0:23:01And the thing is, you are going to serve,

0:23:01 > 0:23:03of course, the ice cream cold,

0:23:03 > 0:23:06but the compote slightly warm.

0:23:06 > 0:23:09And it is the contrast between the sweet acidity of the blueberries

0:23:09 > 0:23:12and the creaminess of the yoghurt that works so well.

0:23:18 > 0:23:22Delicious-looking dish from Rick there. Pork, yeah.

0:23:22 > 0:23:24This week's masterclass is we're going to make a custard,

0:23:24 > 0:23:26a little masterclass dish.

0:23:26 > 0:23:29So first thing we're going to do is put some cream in here.

0:23:29 > 0:23:33We're going to put a touch of cream. There you go.

0:23:33 > 0:23:35We're going to add some sugar and some egg yolks to this.

0:23:35 > 0:23:38Now, I'm going to make a custard. We put some vanilla in.

0:23:38 > 0:23:40And this is a standard, standard custard recipe

0:23:40 > 0:23:42that we can use for ice creams.

0:23:42 > 0:23:43So a little bit of milk.

0:23:43 > 0:23:46- And we won't call it creme anglaise. - Creme anglaise.

0:23:46 > 0:23:48It's not called creme anglaise, there, Chef - it's called custard.

0:23:48 > 0:23:50The French have classed it creme anglaise.

0:23:50 > 0:23:52But we'd like to thank Alfred Bird,

0:23:52 > 0:23:54who was the guy that invented custard,

0:23:54 > 0:23:57- ie the custard that us Brits... - Bird's Custard.

0:23:57 > 0:23:58- He invented it.- Yeah.

0:23:58 > 0:24:00He was a pharmacist in 18...

0:24:00 > 0:24:02late 18th century.

0:24:02 > 0:24:05And he invented this because his wife didn't eat eggs.

0:24:05 > 0:24:07And he also invented baking powder

0:24:07 > 0:24:09because his wife didn't eat yeast as well.

0:24:09 > 0:24:11- That's how they were invented. - What an industrious man Alfred was.

0:24:11 > 0:24:13Industrious man, you see.

0:24:13 > 0:24:15So what we're going to do is throw in our eggs now.

0:24:15 > 0:24:20Now, roughly, for ice cream, one egg sets 100ml of milk or cream.

0:24:20 > 0:24:24So, for a litre, you are looking about ten eggs for this one.

0:24:24 > 0:24:26So I've got 200ml of each in there.

0:24:26 > 0:24:29- Four eggs.- I've never seen eggs split like this before.

0:24:29 > 0:24:31- You'd normally go shell to shell, wouldn't you?- Yeah.

0:24:31 > 0:24:33But you can keep the egg whites.

0:24:33 > 0:24:35You can freeze these, which is really nice.

0:24:35 > 0:24:37And then what we need to do is bring this to the boil.

0:24:37 > 0:24:40Now, we have infused vanilla in here.

0:24:40 > 0:24:42And the sugar is the important bit.

0:24:42 > 0:24:44Now, I'm doing this in a large pan - purely for the fact

0:24:44 > 0:24:46the surface area is quite important with custard.

0:24:46 > 0:24:49A lot of people do it in a small pan and you end up with it splitting.

0:24:49 > 0:24:50If you do it in a large pan like this,

0:24:50 > 0:24:53you can actually see it before it splits.

0:24:53 > 0:24:54So, we put the sugar in.

0:24:54 > 0:24:56Now, the sugar needs to be in

0:24:56 > 0:24:58before the milk and the cream comes to the boil,

0:24:58 > 0:25:01but not too early, cos if we add the sugar too early,

0:25:01 > 0:25:05this will actually cure the egg yolk

0:25:05 > 0:25:07so you'll end up with the little yellow spots in here

0:25:07 > 0:25:09that you can't get rid of.

0:25:09 > 0:25:13So that can then be poured onto our egg yolks.

0:25:13 > 0:25:15So we just bring this to the boil like that.

0:25:15 > 0:25:17Pour that onto our egg yolks. Keep it whisking.

0:25:17 > 0:25:19Put the pan back on the heat.

0:25:20 > 0:25:23So the large pan has got a big surface area

0:25:23 > 0:25:25which we've got on there.

0:25:25 > 0:25:27You see? Put the sieve back in.

0:25:28 > 0:25:31And then we carefully whisk this - using a whisk.

0:25:31 > 0:25:34Traditionally, you would be taught at college with a wooden spoon.

0:25:34 > 0:25:36- Wooden spoon, yeah. - But if you use a large whisk

0:25:36 > 0:25:39and a large surface area on the pan, you can actually see it cooking.

0:25:39 > 0:25:44The optimum temperature is about 75 degrees as it starts to curdle.

0:25:44 > 0:25:45But if you use a whisk,

0:25:45 > 0:25:48you can actually see the bubbles start to disappear.

0:25:48 > 0:25:49So keep it on the heat.

0:25:49 > 0:25:53And you can actually see it just bubbling around the edge...

0:25:53 > 0:25:54but the more you mix it,

0:25:54 > 0:25:58the more the bubbles will start to disappear and the thicker it gets.

0:25:58 > 0:26:00If it boils, it curdles, and it's ruined.

0:26:00 > 0:26:02So you are just taking it on and off the heat all the time.

0:26:02 > 0:26:05You can actually see it start to thicken up there.

0:26:05 > 0:26:08And at this point, just as it starts to thicken up,

0:26:08 > 0:26:12I can then pour that through a sieve.

0:26:12 > 0:26:13Like that.

0:26:13 > 0:26:15Take that off the heat.

0:26:15 > 0:26:17And then if you use the ladle,

0:26:17 > 0:26:20you can actually see it where it's nice and thick.

0:26:21 > 0:26:24As Daniel Galmiche would call it, the perfect creme anglaise.

0:26:24 > 0:26:25But that is how you make custard.

0:26:25 > 0:26:27Now all we need to do with that is just cool that down,

0:26:27 > 0:26:31put it in an ice cream machine - that is how you make ice cream.

0:26:31 > 0:26:33But with this, I'm going to do what they call a figgy dowdy,

0:26:33 > 0:26:36which is a naval sort of pudding.

0:26:36 > 0:26:38It's a traditional, old-school pudding.

0:26:38 > 0:26:41Reason why it has got a naval influence is it has got rum.

0:26:41 > 0:26:45But you basically soak the rum in the sultanas and the raisins

0:26:45 > 0:26:47and you end up with this, with a bit of water.

0:26:47 > 0:26:50And the idea is you just basically throw everything together.

0:26:50 > 0:26:54So we've got the flour, we've got sugar, we've got suet.

0:26:54 > 0:26:56- Easy to do on a boat, this, just throwing it altogether.- Easy.

0:26:56 > 0:26:58And you've always got rum, haven't you, really?

0:26:58 > 0:27:00You can throw it all in together.

0:27:00 > 0:27:02So it's basically one pan, and you basically leave this to steam.

0:27:02 > 0:27:06So you can start off with the sultanas and the raisins.

0:27:06 > 0:27:08Throw those in like that.

0:27:08 > 0:27:11And then some water.

0:27:11 > 0:27:13Not all pure rum, of course.

0:27:13 > 0:27:16That can go in there. And we leave that to soak.

0:27:16 > 0:27:17And you can see the difference.

0:27:17 > 0:27:19What will happen is these will actually start to...

0:27:19 > 0:27:21- Really plump up.- ..plump up. There you go.

0:27:21 > 0:27:23And we're going to use the mixture.

0:27:23 > 0:27:25So that is why we just put a little bit of water in there,

0:27:25 > 0:27:27and we throw everything all in together.

0:27:27 > 0:27:31So, started off with a career in music, straight out of school.

0:27:31 > 0:27:33- Yes.- And you kind of fell into it, you were saying...

0:27:33 > 0:27:36We were going to a lot of nightclubs,

0:27:36 > 0:27:39and the dance music scene was really big,

0:27:39 > 0:27:41and a mate of mine said, "I reckon I could do this."

0:27:41 > 0:27:43And I said, "All right, well, I'll be your manager."

0:27:43 > 0:27:47And we started putting out 12 inches and running little nightclub nights

0:27:47 > 0:27:50and they became a band called the Audio Bullys,

0:27:50 > 0:27:52and they did pretty well and we signed to Virgin

0:27:52 > 0:27:54and went round the world for a couple of years

0:27:54 > 0:27:56- and had a great time.- As you do.

0:27:56 > 0:27:58Lily Allen - you've got a connection there as well?

0:27:58 > 0:28:01Yeah, I managed Lily. I managed Lily for a couple of years,

0:28:01 > 0:28:04and then I wasn't able to get Lily a record deal...

0:28:04 > 0:28:06- You WEREN'T able to get her one? - No, no.

0:28:06 > 0:28:09In spite of having all this great music.

0:28:09 > 0:28:12And, unfortunately, if you can't get people a record deal,

0:28:12 > 0:28:16then you can't really be their manager for much longer.

0:28:16 > 0:28:20So we had to go our separate ways, but it all turned out nicely.

0:28:20 > 0:28:25She's had an amazing career, and I got to go off and be a TV presenter.

0:28:25 > 0:28:26Before the TV sort of stuff,

0:28:26 > 0:28:28you were into radio as well, weren't you?

0:28:28 > 0:28:32Kind of. Actually, I started doing a little bit of telly

0:28:32 > 0:28:36and then I kind of deviated towards radio a bit.

0:28:36 > 0:28:38And then when the radio thing took off,

0:28:38 > 0:28:40the telly kind of blew up a little bit.

0:28:40 > 0:28:43But a whole mix and match of TV stuff that you've done from...

0:28:43 > 0:28:45- I've done the lot. - You've done the lot!- Yeah.

0:28:45 > 0:28:48A lot of live stuff as well. But some interesting stuff.

0:28:48 > 0:28:50You are looking for young talent as well now.

0:28:50 > 0:28:52Yeah, it's our third year.

0:28:52 > 0:28:55We've been doing this kind of talent search

0:28:55 > 0:28:58for young people, young artisan, young tradesmen and women

0:28:58 > 0:29:02and people who aren't just absolutely focused on being famous

0:29:02 > 0:29:06or being a singer, or an actress, or an actor, or whatever.

0:29:06 > 0:29:08And it's really nice to be a part of something that celebrates

0:29:08 > 0:29:12people who are working hard and are really proud of what they do,

0:29:12 > 0:29:17you know, essentially the people who make the country tick along.

0:29:17 > 0:29:21And we've done best young butcher, best young baker,

0:29:21 > 0:29:24- best young candlestick maker... - Hairdresser.- Hairdresser.

0:29:24 > 0:29:28And plumber and mechanic and all sorts, really.

0:29:28 > 0:29:31And then you are on to this farmer, so tell us about this farmer.

0:29:31 > 0:29:36The farmer, I think, is on this weekend. And it was...

0:29:36 > 0:29:38You know, it's amazing to see these guys

0:29:38 > 0:29:41who are like 23, 24 some of them,

0:29:41 > 0:29:43and they are running HUGE farms.

0:29:43 > 0:29:45- Tough job.- Yeah, it's brutal.

0:29:45 > 0:29:49You know, massive herds of cattle and really...

0:29:49 > 0:29:51You know, just really impressive people,

0:29:51 > 0:29:55who are able to kind of run these huge farms

0:29:55 > 0:29:57and they are up in the middle of the night

0:29:57 > 0:30:01milking hundreds of cows every day, and, yeah, it was impressive.

0:30:01 > 0:30:03Cos you've got a tough job as well

0:30:03 > 0:30:06- cos you are doing this thing for Channel 4 as well.- Yeah, yeah.

0:30:06 > 0:30:08Cos I was watching last night.

0:30:08 > 0:30:13Probably I'd rather do The Bank Job than milk 500 cows every day.

0:30:13 > 0:30:16So, yeah, I don't know how tough it is compared to that.

0:30:16 > 0:30:19But, yeah, we've got a new game show, it's called The Bank Job.

0:30:19 > 0:30:21We are back for our second series, it's on Friday and Saturday nights.

0:30:21 > 0:30:23And we're in a real bank vault,

0:30:23 > 0:30:26and people come on and try and win hundreds of thousands of pounds.

0:30:26 > 0:30:28And I try and help them do that.

0:30:28 > 0:30:31Well, I don't know if I help them do that - I try and facilitate them.

0:30:31 > 0:30:33- Yeah, you might not be able to help them do that.- Yes.

0:30:33 > 0:30:35But the first series was a success.

0:30:35 > 0:30:37I mean, some people walked away with, like, half a million quid.

0:30:37 > 0:30:40Yeah, well, there's this kind of funny twist at the end

0:30:40 > 0:30:43where the two last people can double-cross each other

0:30:43 > 0:30:45if they want to,

0:30:45 > 0:30:48and if they both try and double-cross one another,

0:30:48 > 0:30:50then the runners-up, essentially, share the spoils.

0:30:50 > 0:30:52And I didn't think they were going to do it,

0:30:52 > 0:30:54and at the last minute, these two guys,

0:30:54 > 0:30:57they double-crossed each other and they went away with nothing

0:30:57 > 0:30:59and 450,000 was split between the three runners-up.

0:30:59 > 0:31:01So these guys who thought they were dead and buried

0:31:01 > 0:31:04all of a sudden were just like, "Argh!" You know, redemption.

0:31:04 > 0:31:05I'm just going to show you this.

0:31:05 > 0:31:09This is the figgy dowdy in the tinfoil. Just loosely wrapped.

0:31:09 > 0:31:11So don't tighten it up otherwise it's going to be tight.

0:31:11 > 0:31:13Then we take a shirtsleeve.

0:31:13 > 0:31:16This was often called shirtsleeve pudding. There you go.

0:31:16 > 0:31:19And then we pop that in here like that.

0:31:19 > 0:31:21Everyone has got one of those lying around(!)

0:31:21 > 0:31:23LAUGHTER Why not? Yeah. There you go.

0:31:23 > 0:31:25And we just, basically, pop that in there.

0:31:25 > 0:31:26Well, my granny used to do this

0:31:26 > 0:31:29- and it used to be in either an old pair of tights...- Yeah.

0:31:29 > 0:31:32But the idea of a shirtsleeve, or tights,

0:31:32 > 0:31:35is that it used to expand as the pudding cooks

0:31:35 > 0:31:36otherwise it becomes too tight.

0:31:36 > 0:31:39So we just basically tighten it up like this.

0:31:39 > 0:31:42Now, as well as doing stuff on your own - and we basically steam it,

0:31:42 > 0:31:45the steamer is over here, you can make yourself a steamer.

0:31:45 > 0:31:49Basically just a pot, cloth in the bottom, water.

0:31:49 > 0:31:51Just half fill the pot.

0:31:51 > 0:31:53Obviously, you don't allow any of that water

0:31:53 > 0:31:55to go on top of the pudding.

0:31:55 > 0:31:57- And then pop the pudding in. - Is that how you do it?

0:31:57 > 0:32:00You just put a pot upside down inside another pot

0:32:00 > 0:32:02- and that's a steamer? - That's it.

0:32:02 > 0:32:05- And I can do fish like that, too? - Yeah.- Great.

0:32:05 > 0:32:08- There you go.- A new thing everyday. - And put the lid on.

0:32:08 > 0:32:10Steam that for about three hours, and we end up with this,

0:32:10 > 0:32:13which is all in the pot there.

0:32:13 > 0:32:15Now, apart from doing stuff on your own, like I've said,

0:32:15 > 0:32:17we've seen you with your father as well.

0:32:17 > 0:32:20Now, that was interesting, that one in Namibia.

0:32:20 > 0:32:22Yeah, we went on an adventure.

0:32:22 > 0:32:25We went off to live with the Himba tribe in Namibia,

0:32:25 > 0:32:27and it was amazing.

0:32:27 > 0:32:29They are this kind of really ancient nomadic tribe

0:32:29 > 0:32:32who live out in the middle of nowhere,

0:32:32 > 0:32:35and they live a very, very basic existence.

0:32:35 > 0:32:37And it was...

0:32:37 > 0:32:39Being out in landscape like that,

0:32:39 > 0:32:41it literally is at the end of the Earth.

0:32:41 > 0:32:43You know, you fly down to South Africa

0:32:43 > 0:32:45then you fly on to Windhoek, which is the capital.

0:32:45 > 0:32:47And then we travel for three days in a van

0:32:47 > 0:32:48and then finally you arrive at

0:32:48 > 0:32:50this little kind of kraal, they call them,

0:32:50 > 0:32:52where they've got the...

0:32:52 > 0:32:54It looked like something out of an old Western movie,

0:32:54 > 0:32:57all the families and the animals are all fenced in

0:32:57 > 0:33:00in the middle of this huge, huge kind of savanna.

0:33:00 > 0:33:03- It was breathtaking. - It was great. I did watch that one.

0:33:03 > 0:33:05What we do is take the figgy dowdy, look.

0:33:05 > 0:33:07How big a portion do you want?

0:33:07 > 0:33:09I mean, that will do. That looks good.

0:33:09 > 0:33:11- What, that bit or that bit? - Yeah, yeah. On the left.

0:33:11 > 0:33:14And then, obviously, you've got your custard

0:33:14 > 0:33:15which is over the top.

0:33:15 > 0:33:17Wow.

0:33:17 > 0:33:20And the custard will get thicker the longer, obviously, you leave it.

0:33:20 > 0:33:23But the idea is you've got a simple, little, warm custard.

0:33:23 > 0:33:25And do it last-minute, really, that custard.

0:33:25 > 0:33:27You wouldn't want to do it and then keep it in the fridge -

0:33:27 > 0:33:30you can almost do it last-minute. Nice and easy.

0:33:31 > 0:33:33That's amazing.

0:33:33 > 0:33:35- Happy with that?- Very much so.

0:33:40 > 0:33:42You've got to say, everyone is certainly delivering

0:33:42 > 0:33:44when it comes to top tips today.

0:33:44 > 0:33:47Hope you were taking notes on the custard there.

0:33:47 > 0:33:48As always on Best Bites,

0:33:48 > 0:33:51we're looking back at some of the tastiest recipes

0:33:51 > 0:33:53from the Saturday Kitchen archives.

0:33:53 > 0:33:56There is still so much more to come, so don't go anywhere.

0:33:56 > 0:34:00Up next, Adam Bennett is cooking the ultimate comfort food.

0:34:00 > 0:34:03Keep watching - this one is a cracker.

0:34:03 > 0:34:05- So what are you going to make for us today, then?- Right, we're making...

0:34:05 > 0:34:08- Not as fancy as the competition... - No.- ..but full-on flavour.

0:34:08 > 0:34:10We're taking some flavours that we used in the competition

0:34:10 > 0:34:13but what we're going to do is a home-cooked version.

0:34:13 > 0:34:15So we're making the ultimate comfort food,

0:34:15 > 0:34:18starting with searing our ox cheeks.

0:34:18 > 0:34:20- Now, these ox cheeks... - So they're going to go straight in.

0:34:20 > 0:34:22- These are the decent-sized ox cheeks there?- Yeah.

0:34:22 > 0:34:24Portion size, if you're hungry.

0:34:24 > 0:34:26- Straight in the pan.- Straight in.

0:34:26 > 0:34:27A nice bit of colour on them.

0:34:27 > 0:34:30When we do this at work we'll spend a good ten minutes

0:34:30 > 0:34:32colouring them to really...

0:34:32 > 0:34:34So tell us about the restaurant, then, first of all.

0:34:34 > 0:34:35- Right...- Where abouts is it?

0:34:35 > 0:34:39It's a new venture. It's with my old boss from Simpsons, Andreas Antona.

0:34:39 > 0:34:43It's in Kenilworth. It's called The Cross at Kenilworth.

0:34:43 > 0:34:46- Yep.- It's, as I say, three months into it,

0:34:46 > 0:34:51it's going very well and we're doing some lovely dishes there.

0:34:51 > 0:34:54We're actually able there to do this sort of very good comfort food

0:34:54 > 0:34:56alongside some quite classy stuff that we might have cooked

0:34:56 > 0:34:59- at the old venue.- So how do you get involved in a competition

0:34:59 > 0:35:02like the Bocuse d'Or? Is it Brian Turner goes around tasting all

0:35:02 > 0:35:04the dishes in every restaurant in England and picks a chef?

0:35:04 > 0:35:08Well, I think being press-ganged was the sort of way I would describe it.

0:35:08 > 0:35:11I mean, if I'd have known what I was getting into

0:35:11 > 0:35:13I might have been a little bit reluctant,

0:35:13 > 0:35:15but luckily I didn't know and before I knew it,

0:35:15 > 0:35:16I was already doing it.

0:35:16 > 0:35:19The truth is, James, that we do travel the country,

0:35:19 > 0:35:21we do have talent spotters

0:35:21 > 0:35:25and it's not just people like Adam, who are great cooks,

0:35:25 > 0:35:27this competition in front of these 3,000 people

0:35:27 > 0:35:29takes a lot of time, a lot of...

0:35:29 > 0:35:32You've got to be mentally fit, physically fit,

0:35:32 > 0:35:34you've got to have a family who backs you up

0:35:34 > 0:35:35and a boss who backs you up.

0:35:35 > 0:35:40So it's not as easy as just finding someone who...who just can cook.

0:35:40 > 0:35:42- Right, I'm just going to get rid of that.- OK.

0:35:42 > 0:35:44I'll just put it in the back here.

0:35:44 > 0:35:47OK. So we're going to take these out.

0:35:47 > 0:35:49As I said, we'd spend a little bit more time sealing those

0:35:49 > 0:35:51back at the restaurant, but...

0:35:51 > 0:35:53Right, now our carrots have gone in there with some sugar,

0:35:53 > 0:35:55- carrots and a little bit of butter in there.- Yep.

0:35:55 > 0:35:59Carrot juice we've got in there, which really brings out the flavour.

0:35:59 > 0:36:02- So this is the braising part of it. It's going to go in now.- Yep.

0:36:02 > 0:36:06So this vegetable here, we'd get it nice and caramelised if we had time.

0:36:06 > 0:36:10We're going to deglaze that with a bit of red wine.

0:36:10 > 0:36:12- Now, this is much more robust, this sort of cooking.- Yeah.

0:36:12 > 0:36:15Just to get a little sense about what you've been doing and

0:36:15 > 0:36:18- what it takes, really, we've got a couple of pictures...- Sure.

0:36:18 > 0:36:19..from the dishes that you've been doing.

0:36:19 > 0:36:22So tell us about the first one that we've got here.

0:36:22 > 0:36:24OK, well, that's based on boiled beef and carrots cos we like to get

0:36:24 > 0:36:26a bit of Englishness, or Britishness, in there.

0:36:26 > 0:36:30That's a tube of carrot, which is really nice and fondant and soft,

0:36:30 > 0:36:34and it's filled with salt beef and mustard.

0:36:34 > 0:36:36Salt beef and mustard, and what about the next one?

0:36:36 > 0:36:39- The next on... - This one looks fantastic.

0:36:39 > 0:36:41Yeah, that's actually cabbage, onions and Wiltshire bacon,

0:36:41 > 0:36:44but obviously it's been done in the Bocuse d'Or style.

0:36:44 > 0:36:47- But all these have got to be hot, presented hot?- That's right.

0:36:47 > 0:36:48It's a hot competition,

0:36:48 > 0:36:50it's not just cold work that you put together.

0:36:50 > 0:36:53And then the final one, how it all comes together.

0:36:53 > 0:36:55- You've got this picture here.- Yeah.

0:36:55 > 0:36:56I mean, that looks seriously impressive.

0:36:56 > 0:37:00So that's all three garnishes with the addition of braised ox cheek

0:37:00 > 0:37:03and tail and we've used the pickled walnuts

0:37:03 > 0:37:06and smoked anchovies in that as well -

0:37:06 > 0:37:08the same ingredients that we're using today.

0:37:08 > 0:37:11- I'm just about to put the smoked anchovies in.- But it's not just

0:37:11 > 0:37:14the beef dish you gotta to do, you gotta do a fish dish as well?

0:37:14 > 0:37:16That's right, a fish dish is also going on at the same time.

0:37:16 > 0:37:19You've got five-and-a-half hours to finish the whole thing

0:37:19 > 0:37:22and there's two chefs cooking it. So it's pretty intense.

0:37:22 > 0:37:25- Pretty intense.- Yeah.- Just to recap what you've got in there,

0:37:25 > 0:37:28- you've got smoked anchovies gone in there.- Yeah.

0:37:28 > 0:37:30I don't think we've had those on Saturday Kitchen for a while.

0:37:30 > 0:37:33You don't want the smoked anchovy flavour to take the forefront here,

0:37:33 > 0:37:36it's a bit of an umami flavour that goes on and gives you

0:37:36 > 0:37:38that sort of savouriness.

0:37:38 > 0:37:41Because most people think of anchovies and lamb together...

0:37:41 > 0:37:43- Yeah, that's right. - ..not anchovies and beef.

0:37:43 > 0:37:46I mean, if you can taste the anchovy at the end, then you've put too much

0:37:46 > 0:37:47in, basically. You just want a little hint.

0:37:47 > 0:37:49- OK.- OK, so now that's all together,

0:37:49 > 0:37:52we're going to return our ox cheeks...

0:37:52 > 0:37:53to the pan.

0:37:54 > 0:37:57- A little wash of the hands.- OK.

0:37:58 > 0:38:01So then we'll put a lid on that and you've got a few choices here,

0:38:01 > 0:38:05you can either braise it at about 160 for two to two-and-a-half hours.

0:38:05 > 0:38:08- Yep.- Or it can go into a pressure cooker for 40 minutes.

0:38:08 > 0:38:12Or, alternatively, we do it for eight hours overnight

0:38:12 > 0:38:16at about 80 degrees. So you've got a few choices there.

0:38:16 > 0:38:19Right, we've got our carrots here, just to show you that, and you want

0:38:19 > 0:38:21these almost taken out and now reducing down with this liquor.

0:38:21 > 0:38:23Yeah, once they're sort of tender,

0:38:23 > 0:38:27and you need to be looking at reducing the glaze

0:38:27 > 0:38:29down so we get a nice syrupy coating on there.

0:38:29 > 0:38:30OK, I'll do that over here.

0:38:30 > 0:38:32I know you want to talk about... I'll move this over here

0:38:32 > 0:38:34- for you anyway.- OK, lovely.

0:38:34 > 0:38:35If you give us a cloth, I'll move this over here.

0:38:35 > 0:38:38- So this is the finished article when it's been braised.- That's right.

0:38:38 > 0:38:42So this is post-braising and we're now going to strain that.

0:38:42 > 0:38:45All we do is, this liquor has got all the flavour there, but in terms

0:38:45 > 0:38:47of texture, we need to reduce it a little.

0:38:47 > 0:38:49So into a hot pan.

0:38:49 > 0:38:52Braising is coming back as a style of cooking these days because

0:38:52 > 0:38:55it's economical and you can get a good piece of meat.

0:38:55 > 0:38:59- It's very tasty.- You say that, but things like the ox cheeks now...

0:38:59 > 0:39:01- It used to be that you were able to give them away...- Sure.

0:39:01 > 0:39:04but now they've become more popular and because of that,

0:39:04 > 0:39:06- they're more expensive.- They've become more expensive than they were

0:39:06 > 0:39:09but still relay those against a roasting piece of meat

0:39:09 > 0:39:12- or a fillet of meat, and they're still a good price.- Yep.

0:39:12 > 0:39:16Although we're using ox cheek, pig cheeks are fantastic

0:39:16 > 0:39:18as well to braise like this as well, aren't they?

0:39:18 > 0:39:20Again, you get that really unctuous texture with that.

0:39:20 > 0:39:22So I'm just chopping a bit of parsley.

0:39:22 > 0:39:25I've already chopped some walnut which we're going to drop

0:39:25 > 0:39:27into the sauce just at the end,

0:39:27 > 0:39:29so we get a nice bit of freshness

0:39:29 > 0:39:33and a nice bit of piquancy from the walnuts.

0:39:33 > 0:39:35So we'll just chop this...

0:39:35 > 0:39:38That sauce is coming down nicely there.

0:39:38 > 0:39:43But these competitions, I've seen the Americans and everybody,

0:39:43 > 0:39:47they spent months away from their kitchen practising, practising, practising.

0:39:47 > 0:39:49Yep, and thousands of pounds as well.

0:39:49 > 0:39:51- How do you mix the two together, really?- Well, I've got...

0:39:51 > 0:39:54Are you looking for sponsors, James?!

0:39:54 > 0:39:57But how do you mix the two together, then?

0:39:57 > 0:40:00Well, the first time round, my boss gave me four or five months out,

0:40:00 > 0:40:02which was, you know, an absolute godsend,

0:40:02 > 0:40:05and that's what most of the successful teams have to do.

0:40:05 > 0:40:07This time around, we're looking at it slightly differently

0:40:07 > 0:40:10because I've got to mix in with the new business but...

0:40:10 > 0:40:14I suppose because you've seen it before, you know what to expect.

0:40:14 > 0:40:17Mentally, we're halfway there. We've just got to do the work.

0:40:17 > 0:40:20When the Americans came last year, James, they came in their own plane,

0:40:20 > 0:40:22DC-10, or whatever it was,

0:40:22 > 0:40:25Thomas Keller having two teams and they had backups of everything,

0:40:25 > 0:40:27all their own equipment and shipped it all in,

0:40:27 > 0:40:30and they still came lower than we came. So we were...

0:40:30 > 0:40:33- Thomas Keller was not a happy bunny, I have to say.- Right, OK.

0:40:33 > 0:40:35I was chuffed to bits!

0:40:35 > 0:40:37Right, we've got our mashed potato here.

0:40:37 > 0:40:39So we've got carrots reducing down.

0:40:39 > 0:40:41Did you say you've got some carrot juice in there as well?

0:40:41 > 0:40:44That's right, I just think it adds that extra bit

0:40:44 > 0:40:45of carroty sort of zing to it.

0:40:45 > 0:40:48Then we're going to finish it with a bit of lemon juice

0:40:48 > 0:40:50- because it's quite a sweet... - There you go.- ..sweet finish.

0:40:50 > 0:40:52But these are a good way for people to cook carrots at home,

0:40:52 > 0:40:54if they want to do them slightly differently?

0:40:54 > 0:40:56Oh, yeah, yeah. You get a real...

0:40:56 > 0:41:00A really lovely texture from these carrots.

0:41:00 > 0:41:02Do you want that that softer or...?

0:41:02 > 0:41:04- That looks good to me, James. - Is that all right?

0:41:04 > 0:41:06Plenty of butter in there?

0:41:06 > 0:41:09Of course there's butter in there, it's James Martin!

0:41:09 > 0:41:10"Is there enough butter in there?"

0:41:10 > 0:41:14- I can tell it's his first time on the show.- Quite right, too.

0:41:14 > 0:41:15You show him, lad.

0:41:15 > 0:41:19- OK. I might just put a little bit more now.- Why not?- Get it in there.

0:41:19 > 0:41:22- So you've reduced this liquor down...- Yeah.

0:41:22 > 0:41:25..and then these pickled walnuts as well. Surprisingly enough,

0:41:25 > 0:41:28I've never tasted ox cheeks and pickled walnuts together.

0:41:28 > 0:41:30No, neither have I but I know this is a great dish,

0:41:30 > 0:41:33and pickled walnuts are very British.

0:41:33 > 0:41:35But the key to it is not too much of the anchovy?

0:41:35 > 0:41:38Yeah, you don't want it to taste of fish, you just want that sort of...

0:41:38 > 0:41:41So is the same liquor that you did with the carrots that we saw

0:41:41 > 0:41:44- on the picture there?- Not quite. It gets a little bit more technical

0:41:44 > 0:41:47because we're using heatproof gels and all that sort of thing,

0:41:47 > 0:41:48when we do Bocuse, which is not what

0:41:48 > 0:41:51you want to be doing at home, really.

0:41:51 > 0:41:54OK, a good dollop of that.

0:41:54 > 0:41:56Let's go ox cheek next.

0:41:56 > 0:42:00- It smells delicious from here already.- Yep.

0:42:00 > 0:42:03OK. One of those on there.

0:42:05 > 0:42:06A few carrots.

0:42:06 > 0:42:09You need a spoon for the sauce as well.

0:42:11 > 0:42:14You can tell this dish is nice because we've got silence

0:42:14 > 0:42:17- in the studio.- Absolutely! - You can hear a pin drop in here.

0:42:17 > 0:42:19I've got nobody talking to me in my ear.

0:42:19 > 0:42:21There's nothing, it's just all gone quiet!

0:42:21 > 0:42:23We're waiting for the food.

0:42:23 > 0:42:26OK, so his is the best bit. Look at that.

0:42:29 > 0:42:31That care and attention to detail.

0:42:31 > 0:42:34That looks pretty good to me, doesn't it, that? Shall we keep it over here?

0:42:34 > 0:42:36I think we just keep it over here...

0:42:36 > 0:42:39- Yeah, yeah, come on! - So tell us the name of this, then.

0:42:39 > 0:42:41OK, braised ox cheek with pickled walnuts,

0:42:41 > 0:42:42a little hint of smoked anchovy,

0:42:42 > 0:42:45glazed carrots and a nice, plain traditional mash.

0:42:45 > 0:42:47- How brilliant does that look? - Well done.

0:42:52 > 0:42:54Right, we get to dive in.

0:42:54 > 0:42:56This is where you get to try this.

0:42:56 > 0:43:01- So have a seat over here. Dive into that one.- That looks...

0:43:01 > 0:43:04When you say two hours, but really you could just leave...

0:43:04 > 0:43:06- It's indestructible. - ..it overnight.- Yeah, yeah.

0:43:06 > 0:43:08It's a very forgiving bit of meat.

0:43:08 > 0:43:11But, for me, and I'm probably being a bit...where I come from,

0:43:11 > 0:43:14I much prefer the look of this than to something that looks like

0:43:14 > 0:43:16a work of art. I'm too scared to touch something

0:43:16 > 0:43:17that looks like a work of art.

0:43:17 > 0:43:19Yeah, it's very technical, that kind of stuff as well.

0:43:19 > 0:43:24- And you said heatproof gels? - Yes.- Oh, don't talk about that...

0:43:24 > 0:43:26It sounds like it might hurt you!

0:43:26 > 0:43:28Just dive into that. I mean, an amazing sort of flavour

0:43:28 > 0:43:30with the carrots as well, but, I mean...

0:43:30 > 0:43:33It's the power of that, it's just so big.

0:43:33 > 0:43:36After a nice, long walk you come home and that's been in the oven...

0:43:36 > 0:43:38Try that and see what you think.

0:43:42 > 0:43:45- Fantastic!- That's almost as good...

0:43:45 > 0:43:47That's almost as good as your turkey, that.

0:43:47 > 0:43:49No, it's not really.

0:43:53 > 0:43:56My mouth is watering at the sight of that dish.

0:43:56 > 0:43:58Simple but so effective.

0:43:58 > 0:44:01Now, over to a man who needs little introduction,

0:44:01 > 0:44:03so I'm just going to say,

0:44:03 > 0:44:05here's...Keith!

0:44:05 > 0:44:09'South Africa is rich in natural resources and there's always

0:44:09 > 0:44:11'a good meal to be caught off its shores.

0:44:11 > 0:44:14'Even the early Portuguese explorers were impressed at the amount of

0:44:14 > 0:44:16'fish available along this bit of coast.

0:44:16 > 0:44:18'And for a while, it was a favourite hunting ground

0:44:18 > 0:44:19'for the whaling industry.

0:44:19 > 0:44:22'But today, all that is out of favour and the fishermen are

0:44:22 > 0:44:25'after smaller prey - squid.

0:44:25 > 0:44:28'Not the giant beasts of Jules Verne's imagination,

0:44:28 > 0:44:31'but the small, succulent squid that appear on menus through the

0:44:31 > 0:44:33'world as calamari or some such variation.

0:44:33 > 0:44:36'I don't know what this chap's smoking but it obviously

0:44:36 > 0:44:39'helps with the ancient art of geeing for squid.

0:44:39 > 0:44:41'Anyway, squid fishing is normally done at night.'

0:44:41 > 0:44:46One of the dangers of filming in South Africa is what you do

0:44:46 > 0:44:48at night after sunset and it gets dark.

0:44:48 > 0:44:51The South Africans are so hospitable,

0:44:51 > 0:44:54they force all this wine and drink down you and you can sometimes

0:44:54 > 0:44:56wake up in the morning feeling as rough as an old dog,

0:44:56 > 0:45:00and should you ever happen to have a hangover like I had this morning,

0:45:00 > 0:45:02the best way to cure it is to hire a squid fishing boat

0:45:02 > 0:45:04for the morning around about six o'clock,

0:45:04 > 0:45:07come out for three or four hours in the stiff breeze,

0:45:07 > 0:45:09in a light swell, and you feel absolutely terrific,

0:45:09 > 0:45:12I can assure you. Anyway, that's not to talk about my health,

0:45:12 > 0:45:13it's to talk about cooking squid.

0:45:13 > 0:45:16We've been catching it all morning.

0:45:16 > 0:45:19A bit of oil into the wok. This is going to be a very...

0:45:19 > 0:45:22This is like a Chinese wok, it's absolutely wonderful.

0:45:24 > 0:45:26We'll zap in some onions.

0:45:28 > 0:45:31Very quickly.... we'll zap in some squid.

0:45:36 > 0:45:37A wee drop more oil.

0:45:39 > 0:45:41Switch on the afterburners.

0:45:45 > 0:45:48Splendid.

0:45:48 > 0:45:50In with the peppers.

0:45:52 > 0:45:55Hold on, we're on fire. Turn over, were on fire.

0:45:55 > 0:45:58Turn over, look, we're on fire. Get a bucket of water, somebody!

0:45:58 > 0:46:01Thank you very much. Great stuff.

0:46:01 > 0:46:04"The boy stood on the burning deck, his face as bold as brass!"

0:46:04 > 0:46:08It doesn't really matter, it's not my ship, we'll get a new one.

0:46:08 > 0:46:11Thank you very much. Excellent. Straight over that.

0:46:11 > 0:46:13OK, let's carry on.

0:46:13 > 0:46:14That's great.

0:46:14 > 0:46:16Nothing serious.

0:46:18 > 0:46:20- Brilliant stuff.- Why don't you put it in that?

0:46:20 > 0:46:22- That would be much better, wouldn't it?- It is.

0:46:22 > 0:46:24Hold on a sec.

0:46:24 > 0:46:25There we are.

0:46:25 > 0:46:27OK, cooking sketch part two continues.

0:46:27 > 0:46:32So, to recap, after you put the fire out, you add some onions to

0:46:32 > 0:46:36your oil, some squid, some peppers,

0:46:36 > 0:46:38some sliced garlic...

0:46:39 > 0:46:41..some green peppers.

0:46:45 > 0:46:50Some green peppers, some tomato.

0:46:50 > 0:46:53A pinch of salt, a grind of pepper...

0:46:56 > 0:46:58..and some chilli, which you always carry in your pocket,

0:46:58 > 0:47:01because it blows away otherwise.

0:47:01 > 0:47:03We don't need that any more.

0:47:09 > 0:47:10A few little bits of chilli.

0:47:13 > 0:47:15Make it a bit spicy.

0:47:15 > 0:47:18Do you know, people pay thousands of pounds to go on a holiday like this,

0:47:18 > 0:47:20and we do it for nothing - we get it for free.

0:47:20 > 0:47:22A tiny weeny bit of soya sauce.

0:47:33 > 0:47:36Steve, breakfast is ready.

0:47:36 > 0:47:38- Sorry about your ship. - That's quite all right.

0:47:38 > 0:47:40- As long as it tastes OK, it's fine. - Good man. Have a go at this.

0:47:40 > 0:47:43Ah! I forgot to put the spinach leaves in.

0:47:43 > 0:47:46It doesn't really matter. It's exactly the same process,

0:47:46 > 0:47:49just at the last moment you chuck those in and stir them round. I forgot.

0:47:49 > 0:47:53It doesn't matter, Steve doesn't like spinach, anyway.

0:47:53 > 0:47:55Although, sailors generally do, don't they?

0:47:55 > 0:47:57Popeye eats a lot of spinach.

0:48:04 > 0:48:06Have a go at that and see what you think.

0:48:06 > 0:48:08It's a bit of chilli and it's a bit spicy but it's very simple

0:48:08 > 0:48:10and very fresh, couldn't be fresher.

0:48:13 > 0:48:15You can come back. No, you...

0:48:15 > 0:48:17- You can sign on as a cook. - Great stuff!

0:48:18 > 0:48:21'And I will come back - one day when I haven't got the hangover

0:48:21 > 0:48:23'and the seas are calm.

0:48:23 > 0:48:26'In the meantime, onward, ever onward!'

0:48:26 > 0:48:29And I'm sure the train spotters amongst you can tell

0:48:29 > 0:48:32me the details about every nut and bolt on this fine iron horse.

0:48:32 > 0:48:35For me, though, it's just a jolly good way

0:48:35 > 0:48:37of exploring another bit of Africa.

0:48:37 > 0:48:42This must be every boy and every man's dream

0:48:42 > 0:48:44to be standing on the footplate of a real steam locomotive

0:48:44 > 0:48:46and I have to...

0:48:46 > 0:48:50The obvious thing, I've got to cook eggs and bacon in the firebox.

0:48:50 > 0:48:52So let's see if I can do it.

0:48:52 > 0:48:56First of all, you have to put some oil on your frying pan.

0:48:57 > 0:48:59A few rashers of bacon.

0:49:10 > 0:49:13A couple of eggs, and apparently all you do...

0:49:18 > 0:49:20..is that.

0:49:31 > 0:49:33Who needs restaurant cars,

0:49:33 > 0:49:36who needs five-star hotels when you can get a breakfast like that?

0:49:41 > 0:49:43This is the Rovos Rail,

0:49:43 > 0:49:46which the owner assures me is the most luxurious train in the world.

0:49:46 > 0:49:50Years ago, it was how the rich and elegant people explored

0:49:50 > 0:49:51the African bush.

0:49:51 > 0:49:54Steam safaris without any of the discomforts of actually

0:49:54 > 0:49:56traipsing through the place.

0:49:56 > 0:49:58Not a bit like the overnight sleeper to London,

0:49:58 > 0:50:02everyone gets a room to themselves, complete with all mod cons

0:50:02 > 0:50:04and the African countryside rolls gently past the window.

0:50:10 > 0:50:13But as the director keeps saying, I'm not here to enjoy myself.

0:50:13 > 0:50:14Humourless fellow.

0:50:16 > 0:50:19This is one of my dreams come true.

0:50:19 > 0:50:21I always wanted to be a railway engine driver -

0:50:21 > 0:50:24failed the examination but at long last

0:50:24 > 0:50:27I've got myself cooking in a train galley.

0:50:27 > 0:50:29And what a train this is, too.

0:50:29 > 0:50:33Most of the coaches were built in about 1928 in Birmingham.

0:50:33 > 0:50:36The cooking car here I think was built in South Africa itself

0:50:36 > 0:50:38in about 1938.

0:50:38 > 0:50:41It's a wonderful, old, romantic, proper train.

0:50:41 > 0:50:45Anyway, I'm going to cook a very simple steak with mushrooms,

0:50:45 > 0:50:46onions, flamed in brandy,

0:50:46 > 0:50:49a sort of steak sauce chasseur kind of thing.

0:50:49 > 0:50:53So already in the pan I've got some onions, Chris.

0:50:53 > 0:50:56Finely chopped, just taking colour, with some butter,

0:50:56 > 0:50:59OK? Now I'll add a few mushrooms.

0:50:59 > 0:51:02Just a couple. Now, you could use fresh mushrooms.

0:51:02 > 0:51:03Back up to me, please.

0:51:03 > 0:51:06You could use fresh mushrooms or wild mushrooms.

0:51:06 > 0:51:09Any kind of... Chanterelles. You could put truffles in.

0:51:09 > 0:51:13Any kind of mushroom is good in this very simple dish.

0:51:13 > 0:51:15We'll let those cook away for a second.

0:51:17 > 0:51:21Then we add just a few little bits of diced tomato.

0:51:21 > 0:51:23Pop those in.

0:51:25 > 0:51:28Diced tomato, finely chopped onions, mushrooms.

0:51:30 > 0:51:32They're almost cooked now,

0:51:32 > 0:51:36so we'll add a little drop of jolly good South African wine.

0:51:36 > 0:51:40This stuff is called Meerlust and lust is something very

0:51:40 > 0:51:42close to our hearts sometimes.

0:51:42 > 0:51:43A drop of that in there.

0:51:47 > 0:51:50Now, we let that wine reduce away so it flavours the mushrooms,

0:51:50 > 0:51:51the onions and the tomatoes.

0:51:53 > 0:51:56And so it does that more quickly, I'll transfer it onto the heat

0:51:56 > 0:52:00at the back, which has a bigger, stronger flame.

0:52:00 > 0:52:02And into that I'll add a little demi-glace,

0:52:02 > 0:52:07which is just veal or chicken or beef stock, thickened...

0:52:07 > 0:52:10in the usual way. So a little bit of demi-glace

0:52:10 > 0:52:11into there like that.

0:52:14 > 0:52:17Then to enrich it even further... Just test it.

0:52:18 > 0:52:20Very good.

0:52:20 > 0:52:23A bit of pepper I think is needed.

0:52:26 > 0:52:27A little bit of pepper.

0:52:29 > 0:52:31A tiny weeny drop of tomato puree.

0:52:43 > 0:52:46Next thing we do, we just quickly...

0:52:46 > 0:52:49cook our steaks.

0:52:49 > 0:52:54One. A little, tiny bit of butter on each side into a very dry pan.

0:52:54 > 0:52:56I quite like to have the steak fairly rare,

0:52:56 > 0:52:58so we won't cook it for a very long.

0:52:59 > 0:53:02OK, we'll turn the steak over.

0:53:05 > 0:53:06That's absolutely splendid.

0:53:06 > 0:53:08Stand back a bit, Chris, if you will, please.

0:53:08 > 0:53:11I'll have a quick slurp.

0:53:11 > 0:53:13Iced-apple juice -

0:53:13 > 0:53:16very refreshing in a kitchen where the temperature's

0:53:16 > 0:53:19approaching 48 degrees.

0:53:19 > 0:53:23Not to mention the temperature outside, which is pretty horrific.

0:53:23 > 0:53:25Anyway, my steaks are cooked.

0:53:26 > 0:53:30So another good thing they make here in South Africa is brandy, it's cognac.

0:53:30 > 0:53:34So we'll flame the steaks very quickly.

0:53:34 > 0:53:37And that will pull some meat juices out of them,

0:53:37 > 0:53:40which I'll mix with the juice and the sauce that I've got here.

0:53:40 > 0:53:43You see this juice in here, Chris? That's the lovely juice

0:53:43 > 0:53:47from the cognac and the meat - we join those together like that.

0:53:49 > 0:53:52Then quickly take out the meat before it...

0:53:52 > 0:53:54We don't want it to boil in that sauce,

0:53:54 > 0:53:56we just want to use the flavour of it.

0:53:56 > 0:53:59Pop the meat, the steak, onto a crouton.

0:54:01 > 0:54:04I've already fried some little chicken livers as a kind of garnish,

0:54:04 > 0:54:07so we'll pop those round the side.

0:54:07 > 0:54:10Just fried in butter, flamed in cognac, that's all they were.

0:54:10 > 0:54:12Nice little bit of juice that comes out of them as well.

0:54:18 > 0:54:23And then I'll put my sort of chassear sauce around it, like that.

0:54:30 > 0:54:33Like so. Let me just tidy up the plate a fraction.

0:54:37 > 0:54:40Let me add a little sprig.

0:54:40 > 0:54:45Couple of little leaves of fresh rosemary.

0:54:45 > 0:54:48And I think that's a really tasty little snack.

0:54:48 > 0:54:51And, by the way, the meat is ostrich.

0:54:52 > 0:54:54'And so, as the train rumbles on into the night,

0:54:54 > 0:54:57'it's a quick change out of the working togs into something more

0:54:57 > 0:55:01'suitable for the veneer and crystal glass surrounds of the dining car.

0:55:01 > 0:55:05'Oh, to be an Edwardian now that Africa's here.'

0:55:05 > 0:55:07That's absolutely splendid, thank you.

0:55:10 > 0:55:12It's very strange - you find yourself on trains,

0:55:12 > 0:55:17you find yourself on boats, you find yourself on planes,

0:55:17 > 0:55:20and at the end of the day, they basically all go to bed,

0:55:20 > 0:55:24or they sit in the back there just talking and playing Scrabble.

0:55:24 > 0:55:27And what do you do when you're on the road?

0:55:27 > 0:55:32You get a few bottles, you get some fruit, you get some stuff,

0:55:32 > 0:55:34and you make one last one for the road.

0:55:36 > 0:55:38I don't really know what I'm doing here, but I want to try

0:55:38 > 0:55:44to encapsulate, if I can, the kind of spirit of South Africa.

0:55:44 > 0:55:47So, what I thought I would do...

0:55:47 > 0:55:52I thought I'd pour some brandy into a jug.

0:55:53 > 0:55:57And it's only me and you and the camera, so we can drink ourselves,

0:55:57 > 0:56:00and it's not me, it's the piano that's been drinking.

0:56:00 > 0:56:02I thought we'd throw some of the brandy,

0:56:02 > 0:56:05and I thought we'd throw some strawberries in.

0:56:05 > 0:56:08I thought we might take a handful of ice.

0:56:09 > 0:56:11And why not?

0:56:14 > 0:56:17I thought we might put some cane sugar in.

0:56:17 > 0:56:21And then I thought we might take this strange device,

0:56:21 > 0:56:23which looks like an outboard motor.

0:56:30 > 0:56:34Then I thought we'd probably pour what is effectively

0:56:34 > 0:56:38a strawberry daiquiri into the bottom of this moving glass.

0:56:39 > 0:56:42Cos the train, too, is moving.

0:56:42 > 0:56:47And then maybe we would put some double cream...

0:56:47 > 0:56:50Or, actually, it's single cream.

0:56:50 > 0:56:52Maybe this strange bottle of strawberry cream...

0:56:54 > 0:56:58..into there, too, because it's kind of an alcoholic milkshake

0:56:58 > 0:57:02for lonely people late at night on trains,

0:57:02 > 0:57:05who have come from nowhere, and appear to arrive...nowhere.

0:57:05 > 0:57:08Maybe put another couple of strawberries into that one.

0:57:08 > 0:57:14Maybe just a dash of angostura bitters.

0:57:14 > 0:57:18Cos there's always a bitter slice to every kind of life.

0:57:24 > 0:57:32And then, on top of this iced brandy strawberry flavoured alcohol,

0:57:32 > 0:57:36with any luck, we just float some strawberry cream...

0:57:40 > 0:57:42..across the top.

0:57:49 > 0:57:52And we might think, on a night like tonight...

0:57:55 > 0:57:58..of pink ladies and the blues.

0:57:58 > 0:58:01WHISTLE BLASTS

0:58:01 > 0:58:03Africa, I love you.

0:58:09 > 0:58:12TV gold, I think you'll all agree.

0:58:12 > 0:58:15As ever on Best Bites, we're looking back at some of the most

0:58:15 > 0:58:18memorable recipes from the Saturday Kitchen archives.

0:58:18 > 0:58:22Still to come on today's show - Adam Byatt and Simon Hulstone go

0:58:22 > 0:58:24head-to-head in the omelette challenge,

0:58:24 > 0:58:26but who will come out on top?

0:58:26 > 0:58:30Paul Foster goes all out with Wagyu beef - he serves up

0:58:30 > 0:58:33a perfectly cooked sirloin, alongside a slow-cooked brisket,

0:58:33 > 0:58:39and even a wonderfully fresh Wagyu tartare. A beef fest.

0:58:39 > 0:58:42And Al Murray faces food heaven or food hell.

0:58:42 > 0:58:43Did he get his food heaven,

0:58:43 > 0:58:46peach crumble tart with vanilla ice cream, or did

0:58:46 > 0:58:50he end up with his food hell, baked rice pudding with raspberry sauce?

0:58:50 > 0:58:53You can find out what he got at the end of the show.

0:58:53 > 0:58:56Now, time for Jun Tanaka.

0:58:56 > 0:58:59He's cooking a smoked pigeon salad with beetroot, apples,

0:58:59 > 0:59:02and walnuts, and it must have been cold in the studio,

0:59:02 > 0:59:06as James has kept his coat on. He won't feel the benefit.

0:59:06 > 0:59:08- Good to have you on the show. Welcome back.- Thanks.

0:59:08 > 0:59:10- And happy new year.- Happy new year. - What are we cooking, then, first?

0:59:10 > 0:59:14I'm going to do a warm salad of smoked pigeon, with walnuts,

0:59:14 > 0:59:17beetroot and apples. Now, pigeon's one of those things that people are

0:59:17 > 0:59:18a bit squeamish about,

0:59:18 > 0:59:21because they instantly think about the birds flapping around

0:59:21 > 0:59:25Trafalgar Square, but the one you eat is completely different.

0:59:25 > 0:59:27- Yeah.- So we've got a woodpigeon, which is wild,

0:59:27 > 0:59:29and the free-range farmed pigeon, a lot plumper.

0:59:29 > 0:59:31- And you see the difference between the two.- Yeah.

0:59:31 > 0:59:34- This one's stronger, gamier sort of flavour.- Yeah, exactly.

0:59:34 > 0:59:37- This is a more subtle flavour, and it's a lot plumper as well.- OK.

0:59:37 > 0:59:39So, for the salad,

0:59:39 > 0:59:41we've got some cooked beetroot - you can buy at any supermarket.

0:59:41 > 0:59:45- Yeah.- Some walnuts, apples, red onion, some walnut vinegar,

0:59:45 > 0:59:48some Cabernet Sauvignon vinegar, which is a red wine vinegar,

0:59:48 > 0:59:49- and some red chard.- OK.

0:59:49 > 0:59:51- So, if you could make that salad for me...- Lovely.

0:59:51 > 0:59:53I love doing all these sort of jobs, you know that.

0:59:53 > 0:59:54- OK, so you're going to cook the pigeon.- Yeah.

0:59:54 > 0:59:58Now, this is quite interesting - you're going to smoke it in

0:59:58 > 0:59:59the oak chippings as well.

0:59:59 > 1:00:04- So, all you need for that is a pan with a tight-fitting lid.- Yeah.

1:00:04 > 1:00:06Then you put one of these little steaming things in.

1:00:06 > 1:00:09Make sure you've got aluminium foil at the bottom,

1:00:09 > 1:00:11otherwise it's going to taint the pan.

1:00:11 > 1:00:14- And you'll have to buy a new pan, afterwards.- Yeah, exactly.

1:00:14 > 1:00:17So, aluminium foil, and the oak chippings you can get from...

1:00:17 > 1:00:20- You can get from garden centres, online now, as well.- Yeah.

1:00:20 > 1:00:23Or, if you can't get hold of it, just use fresh tea.

1:00:23 > 1:00:26Lapsang Souchong is great - it's got a great, smoky flavour -

1:00:26 > 1:00:29or, for a more delicate flavour, go for a fruit tea or something.

1:00:29 > 1:00:31Yeah. This is hot smoking,

1:00:31 > 1:00:35so it will actually cook it if you leave it for long enough in there.

1:00:35 > 1:00:36Exactly.

1:00:36 > 1:00:39You know, smoking, actually, if you go back far enough,

1:00:39 > 1:00:43was actually a method of keeping insects off drying meats.

1:00:43 > 1:00:47Before refrigeration, freezers, and sort of any way

1:00:47 > 1:00:50of preserving meats, they used to dry the meat out in the sun,

1:00:50 > 1:00:52and they found that insects used to lay their eggs on it,

1:00:52 > 1:00:55and they decided - light a little fire,

1:00:55 > 1:00:58blow the smoke over the meat,

1:00:58 > 1:01:01- and that keeps the insects off. - Yeah.

1:01:01 > 1:01:04- Nice(!)- What's he talking about?! - I don't know!

1:01:04 > 1:01:05Just nod!

1:01:07 > 1:01:09I was trying to give some useful information,

1:01:09 > 1:01:11and then you ridicule me!

1:01:11 > 1:01:13He goes on the computer before he comes on the show,

1:01:13 > 1:01:15and he's found another fact about squab pigeon, haven't you?

1:01:15 > 1:01:19- I did.- Go on, then.- I was on the computer, Googling it last night.

1:01:19 > 1:01:21Squab pigeons, you can eat it with a clear conscience,

1:01:21 > 1:01:24because it's only free-range.

1:01:24 > 1:01:29When they're little babies, they're fed a milk,

1:01:29 > 1:01:32and you can't artificially manufacture it,

1:01:32 > 1:01:35- so it's always free-range. - There you go.

1:01:35 > 1:01:38- Nod again! - The wonders of Google.

1:01:38 > 1:01:40- Free-range is good. - So I've got the beetroot here.

1:01:40 > 1:01:42A quick tip - if you've got cooked beetroot

1:01:42 > 1:01:46and don't want it on your hands, the marking of beetroot, take some oil

1:01:46 > 1:01:51and rub it all over your hands first, before you peel it.

1:01:51 > 1:01:55It will actually prevent your hands from going bright red.

1:01:55 > 1:01:59There you go. When you wash it all off, it should, in theory, work.

1:01:59 > 1:02:01My mother taught me this, so

1:02:01 > 1:02:03if it doesn't work, I'll end up with beetroot juice

1:02:03 > 1:02:06all over my hands, but it should work. There you go. So, what's next?

1:02:06 > 1:02:10- So, beetroot puree.- Yeah. - I've got some more cooked beetroot.

1:02:10 > 1:02:12Going to peel it.

1:02:12 > 1:02:14- Now, you said you can cook your own beetroot?- Yep, you can.

1:02:14 > 1:02:16Cook it in the skins, of course, don't you?

1:02:16 > 1:02:17Yeah, because you lose the colour otherwise.

1:02:17 > 1:02:20- Would you roast or boil it? - I would always roast it.

1:02:20 > 1:02:24Put it inside tinfoil, little bit of garlic, some thyme,

1:02:24 > 1:02:27olive oil, and you bake it in the oven. It takes about an hour,

1:02:27 > 1:02:31and you just test it with a metal skewer, pierce the aluminium foil.

1:02:31 > 1:02:34If it slides in easily, you know it's cooked.

1:02:34 > 1:02:36Just peel that all like that.

1:02:36 > 1:02:39I love how I get the really good jobs by doing this.

1:02:39 > 1:02:41Now, apart from your restaurant,

1:02:41 > 1:02:44you're currently writing another book? Well, your first book.

1:02:44 > 1:02:46My first cookbook, yeah - I'm really excited about that.

1:02:46 > 1:02:48So it's just...

1:02:48 > 1:02:50Starting to write it now.

1:02:50 > 1:02:53Its working title is Simple To Sensational,

1:02:53 > 1:02:55and it's basically in two parts -

1:02:55 > 1:03:01you've got basic recipes that any novice cook can attempt,

1:03:01 > 1:03:05but for each basic recipe I have a more refined version,

1:03:05 > 1:03:08showing that with a few simple tips and tricks and techniques,

1:03:08 > 1:03:12that you can transform something really basic into something...

1:03:12 > 1:03:14- Mother, that didn't work! - ..sensational.

1:03:14 > 1:03:16- Lemon juice and water. - Yeah.

1:03:16 > 1:03:19She also had me as a child doing the onions, so I was like this.

1:03:19 > 1:03:21Remember those gimmicks you had when you were a kid?

1:03:21 > 1:03:23If you put that in your mouth...

1:03:24 > 1:03:26What does that do?

1:03:26 > 1:03:29- It doesn't make you cry. - Keeps him quiet!- Exactly!

1:03:29 > 1:03:31I never learned that until I was about 14!

1:03:31 > 1:03:34There we go, we've diced all that, that's all done.

1:03:34 > 1:03:37- You're going to make a dressing for that in a second.- Yeah.

1:03:37 > 1:03:39For the puree, really simple -

1:03:39 > 1:03:41chopped beetroot, got some butter in there,

1:03:41 > 1:03:45some red port, and a touch of vinegar. And you just boil that -

1:03:45 > 1:03:49it's already cooked, you just want to boil some of the liquid off.

1:03:49 > 1:03:50This is the red wine vinegar.

1:03:50 > 1:03:53Not the standard red wine vinegar you buy everywhere.

1:03:53 > 1:03:55- This is Cabernet Sauvignon vinegar. - Yeah, exactly.

1:03:55 > 1:03:57The flavour is totally different.

1:03:57 > 1:04:00Yeah, it's a bit sweeter, and it's thicker in consistency.

1:04:00 > 1:04:04You can get them from Spain and this one's from Australia, I believe.

1:04:04 > 1:04:06- So, there you go. Readily available. - Whoa!

1:04:06 > 1:04:08The pigeon - now, this is the thing with this -

1:04:08 > 1:04:11you don't want to do this next to your curtains at home, do you?

1:04:11 > 1:04:13- No, you don't. - Cos it stains them.

1:04:13 > 1:04:16So, literally, if you're doing this, just be careful.

1:04:16 > 1:04:18So, the pigeon, if you look at it,

1:04:18 > 1:04:21it's slightly cooked on the outside, but still raw in the middle.

1:04:21 > 1:04:22It's got a lovely, smoky flavour.

1:04:22 > 1:04:27We just need to pan-fry that for about four minutes,

1:04:27 > 1:04:29and I'm going to pop those in with the legs.

1:04:29 > 1:04:32You want to serve pigeon nice and pink.

1:04:32 > 1:04:34Skin side down.

1:04:34 > 1:04:37But if you left it in there, in the smoker,

1:04:37 > 1:04:39it would actually cook right the way through.

1:04:39 > 1:04:42Yep, but if you did that, the smoky flavour would be a bit too much.

1:04:42 > 1:04:43Bit too much. There you go.

1:04:43 > 1:04:47Right, OK, I'm going to toast off these little hazelnuts as well.

1:04:47 > 1:04:50In this salad, you've got your chopped beetroot, apples,

1:04:50 > 1:04:53diced red onions, a little bit of honey.

1:04:53 > 1:04:56A touch more Cabernet Sauvignon vinegar.

1:04:56 > 1:04:59Beetroot with honey and vinegar is just a fantastic combination.

1:04:59 > 1:05:00It's a real chef's...

1:05:00 > 1:05:04- Talking to Bryn earlier, chefs love beetroot.- I love beetroot.

1:05:04 > 1:05:07I like beetroot risottos, and all kinds of stuff like that.

1:05:07 > 1:05:10I don't know what it is why people don't go for it.

1:05:10 > 1:05:12Do you think it's the cooking of it?

1:05:12 > 1:05:14It DOES take an hour-and-a-half to roast off in the oven.

1:05:14 > 1:05:16- Why people don't like to use it? - Yeah.- It's because...

1:05:16 > 1:05:20- You know when you're at school, the sliced one...?- Tinned beetroot.

1:05:20 > 1:05:24Yeah. Sort of doused in vinegar with loads of onion inside it.

1:05:24 > 1:05:28I think it's the memory of having that that puts people off.

1:05:28 > 1:05:31- Little bit more. - Bryn, do you use much beetroot?

1:05:31 > 1:05:33I use beetroot a lot, especially this time of year,

1:05:33 > 1:05:35cos it's a great vegetable. You can pickle it,

1:05:35 > 1:05:37make a puree like Jun is doing now.

1:05:37 > 1:05:40It's so versatile, adds some great flavours into it.

1:05:40 > 1:05:42- Yeah.- In goes the beetroot. - It takes a lot of flavours, as well.

1:05:42 > 1:05:44- Yeah. - Can you just blend that for us?

1:05:44 > 1:05:46No, I'm going to stand out of the way at this point.

1:05:46 > 1:05:48Cos you did it in rehearsal!

1:05:48 > 1:05:51- I'm stepping out of the way!- OK. - Give it a quick blitz.

1:05:51 > 1:05:53Oh, that's not too bad.

1:05:57 > 1:06:00- So what you're after is just a light puree, yeah?- Yeah.

1:06:02 > 1:06:04Get the plate over.

1:06:08 > 1:06:12It's got a really vivid colour, this, hasn't it? Fantastic colour.

1:06:12 > 1:06:15If I pop it into the bowl, you can see the colour of that.

1:06:17 > 1:06:19Amazing colour to it.

1:06:19 > 1:06:21- Right.- There you go. - I think we're...

1:06:21 > 1:06:23ready to go and that.

1:06:23 > 1:06:26Fabulous. So, the pigeon that you've got there, turned it over.

1:06:26 > 1:06:28Cooking the legs in there as well.

1:06:28 > 1:06:30- They'll take about what, five, six minutes?- Yeah.

1:06:30 > 1:06:33- The legs take slightly longer than the breasts.- Yeah.

1:06:33 > 1:06:35And with the legs, I like to cook them all the way through,

1:06:35 > 1:06:38just because it's a lot easier to eat.

1:06:38 > 1:06:41They tend to be a little bit tougher than the breasts.

1:06:41 > 1:06:42So you want to cook them right the way through.

1:06:42 > 1:06:45And do you think the secret with pigeon is keep the breasts pink,

1:06:45 > 1:06:47- though? That's the thing? - Yeah, absolutely.

1:06:47 > 1:06:50And if you were doing it in a different kind of recipe,

1:06:50 > 1:06:51- you can roast it on the bone. - Yeah.

1:06:51 > 1:06:54And keep it really, really moist, but for this recipe,

1:06:54 > 1:06:56taken it off the bone.

1:06:57 > 1:07:00Taken it off the bone, just because you want that smoky flavour

1:07:00 > 1:07:04- to penetrate into the pigeon, so... - There you go.

1:07:04 > 1:07:06Beetroot goes straight in the middle.

1:07:08 > 1:07:10The colour of it looks fantastic.

1:07:11 > 1:07:15Pigeon breast straight on the top. Couple of legs.

1:07:17 > 1:07:21And then, just to finish off, a few red chard leaves.

1:07:21 > 1:07:23That looks really nice.

1:07:23 > 1:07:27- That's it - simple.- So, remind us what that dish is again.

1:07:27 > 1:07:31That's woodpigeon salad, smoked, with walnut, beetroot, and apples.

1:07:31 > 1:07:32Simple as that.

1:07:37 > 1:07:40Fantastic. There we go. And now you get to try this.

1:07:40 > 1:07:43Yum-yum-yum-yum-yum-yum-yum!

1:07:43 > 1:07:45- Pigeon at 10:10 in the morning. - Do you like pigeon?

1:07:45 > 1:07:49- I've never had pigeon in my life. - Never had pigeon?- No. Look at that.

1:07:49 > 1:07:52I'm just going to show people, just to say that this pigeon here,

1:07:52 > 1:07:56if you cut it through, look, there you go.

1:07:56 > 1:07:58- Oh, my God.- Beautiful. Beautiful. That's how it should...

1:07:58 > 1:08:01- That looks wonderful.- That's how it wants to be. Dive into that.

1:08:01 > 1:08:04- Tell us what you think of that. - Don't look.

1:08:04 > 1:08:06I wouldn't normally use a knife and fork.

1:08:06 > 1:08:09You could do this with duck as well.

1:08:09 > 1:08:11- Mmm! - Nice?

1:08:11 > 1:08:12SHE SMACKS LIPS

1:08:12 > 1:08:14- That's lovely.- Have a bit with the beetroot, tell us what you think.

1:08:14 > 1:08:17And I hate beetroot, but this looks really good.

1:08:20 > 1:08:23- Look at that! - Try it with the puree.

1:08:23 > 1:08:26- It's lovely.- Pass it down. - I can't believe that's beetroot.

1:08:26 > 1:08:28Yeah, beetroot, like you say, the puree,

1:08:28 > 1:08:31- and the raw and the cooked really do go well together.- Yeah.

1:08:31 > 1:08:33- Yeah, definitely. - And particularly with the apple,

1:08:33 > 1:08:35- adds a nice little flavour to it as well.- Yep.

1:08:35 > 1:08:37Yeah, there's a freshness to it.

1:08:37 > 1:08:40- The secret of that dressing is the vinegar.- And the honey.

1:08:40 > 1:08:44Sweetness and sharpness. Works well with beetroot.

1:08:44 > 1:08:46If people want to try that smokiness at home,

1:08:46 > 1:08:49or want to try doing chicken, you can do that exactly the same way.

1:08:49 > 1:08:51- Yep, or a piece of salmon. - Do you want a bit more?

1:08:51 > 1:08:54- Just flash it through the oven to finish it off.- Exactly.

1:08:54 > 1:08:58- Happy with that?- It's delicious. - Bryn doesn't even get a look-in!

1:08:58 > 1:08:59- He's had some! - It's surprising,

1:08:59 > 1:09:02the amount of flavour from the time it's been smoked.

1:09:02 > 1:09:04- A lot of depth in flavour from the smoking. It's beautiful.- Mm.

1:09:09 > 1:09:11That dish looked amazing,

1:09:11 > 1:09:14and they all thought it tasted pretty good, too.

1:09:14 > 1:09:16Now it's omelette challenge time.

1:09:16 > 1:09:20Today, Adam Byatt takes on Simon Hulstone, and as it's Simon's

1:09:20 > 1:09:24first time, he just wants to get his face on the board.

1:09:24 > 1:09:26Surely he can manage that, can't he?

1:09:26 > 1:09:28Right, let's get down to business.

1:09:28 > 1:09:30It's the omelette challenge - you know the story by now.

1:09:30 > 1:09:33Adam's sitting pretty good in the blue part of our board.

1:09:33 > 1:09:35You think you can go any higher?

1:09:35 > 1:09:37Er, possibly, I think so.

1:09:37 > 1:09:40Simon, your first time on here. Who would you like to beat?

1:09:40 > 1:09:42Er, it's got to be Mr Turner, really, hasn't it?

1:09:42 > 1:09:45Mr Turner, that should say 28 DAYS, to be honest, not 28 seconds.

1:09:45 > 1:09:48So, usual rules apply. Let's put the clocks on the screens, please.

1:09:48 > 1:09:50Three egg omelette, cooked as fast as you can. Are you ready?

1:09:50 > 1:09:52- I'm ready. - Three, two, one, go.

1:09:55 > 1:09:57Oh, pretty confident.

1:10:02 > 1:10:06- Yeah. Nearly had fried eggs for a minute, there.- Yeah, yeah, yeah.

1:10:08 > 1:10:11- See the concentration on their faces?- It's brilliant.

1:10:13 > 1:10:15GONG SOUNDS

1:10:17 > 1:10:21- Simon, Simon, Simon. - Come on, Chef, give me that.

1:10:21 > 1:10:23I don't know whether I need a fork or a straw.

1:10:24 > 1:10:27- Oh, dear. - I seasoned it.

1:10:27 > 1:10:29Do you know? There's... HE LAUGHS

1:10:29 > 1:10:31That's cooked, James, don't worry.

1:10:31 > 1:10:33People actually feel sorry for me after four years of this.

1:10:37 > 1:10:41- Mm.- Is that nice? - Both different, yeah.

1:10:41 > 1:10:43Simon, take that to France.

1:10:43 > 1:10:47- Oh, Chef.- Adam... - Any good?

1:10:48 > 1:10:53- Think you're quicker?- Erm, not... Probably similar, I'd imagine.

1:10:53 > 1:10:56- 28.88.- Oh, really?! - No, 21.88.

1:10:56 > 1:10:5921. Not quick enough. Both pretty useless, to be honest.

1:11:03 > 1:11:05Simon, I don't mean to be condescending,

1:11:05 > 1:11:08but a quick tip for you - you're supposed to cook the eggs.

1:11:08 > 1:11:12Anyway, now time for Paul Foster, who I think is determined

1:11:12 > 1:11:16to use every piece of equipment in the kitchen for just one dish.

1:11:16 > 1:11:18What's the name of the dish, first of all?

1:11:18 > 1:11:21It's Wagyu beef, and this is incredible.

1:11:21 > 1:11:23Look at the marbling of that fat.

1:11:23 > 1:11:26And this is perfect Wagyu for me - I don't like it too white,

1:11:26 > 1:11:28- I still like it to have some meat in it.- Yeah.

1:11:28 > 1:11:31So that's the sirloin. This is the brisket.

1:11:31 > 1:11:33And the brisket, we're going to slow cook in beer.

1:11:33 > 1:11:36- Now, this is English Wagyu, this one.- It's English Wagyu, yeah.

1:11:36 > 1:11:39It's from a farm - a really, really small producer,

1:11:39 > 1:11:41- near Stonham in Suffolk. - Yeah.

1:11:41 > 1:11:44I went to see the farm a couple of weeks ago, and it's fantastic.

1:11:44 > 1:11:47Yeah, one of those, erm...

1:11:48 > 1:11:50One of those experiences where you meet somebody that's as

1:11:50 > 1:11:54passionate as you are, and I believe that if you buy or produce

1:11:54 > 1:11:57- the best, most incredible ingredients...- Yeah.

1:11:57 > 1:12:00..add some skill and some passion, and you get great food.

1:12:00 > 1:12:01It's quite a simple formula.

1:12:01 > 1:12:04Yeah. You don't have to mess around with it too much, do you really?

1:12:04 > 1:12:07- No.- This stuff is good.- No. Not at all. When it's amazing it takes...

1:12:07 > 1:12:10Doesn't need a lot of components, a lot of different ingredients.

1:12:10 > 1:12:12So what am I doing here?

1:12:12 > 1:12:15Is this thing called black garlic or is this smoked garlic?

1:12:15 > 1:12:17This is smoked and fermented so this is like a black garlic.

1:12:17 > 1:12:20It's got a really treacly flavour. I'm going to make a dressing,

1:12:20 > 1:12:23like a gastrique, so sugar, vinegar, black garlic.

1:12:23 > 1:12:27We're just going to roast it off and blend it so it's nice and sweet and sour.

1:12:27 > 1:12:30You can buy this in the supermarket now, can't you, this black garlic?

1:12:30 > 1:12:33- You can, yes. It's really good stuff.- OK. There you go. Right.

1:12:33 > 1:12:37- What does Wagyu mean? - What is Wagyu?

1:12:37 > 1:12:42- Wagyu is the herd, that's the breed of the beef.- OK.

1:12:42 > 1:12:45It was originally bred... Excuse me.

1:12:45 > 1:12:52..bred as a working cow and what they found from eating it was that

1:12:52 > 1:12:56you get this amazing intermuscular fat which adds all that moisture,

1:12:56 > 1:12:58all that flavour.

1:12:58 > 1:13:04From that they changed it from a working cow and bred it into a food.

1:13:04 > 1:13:08And it's been going for years in Japan.

1:13:08 > 1:13:11Yeah. It traditionally costs... very, very expensive.

1:13:11 > 1:13:14But now, as it comes to this country and we are producing our own,

1:13:14 > 1:13:17- it gets a lot cheaper as well. - Exactly.

1:13:17 > 1:13:19But Australia do quite a lot...

1:13:19 > 1:13:21Even America they do some Wagyu as well.

1:13:21 > 1:13:27What do you think...? For me personally I prefer Wagyu to Kobe.

1:13:27 > 1:13:31- Yeah.- Because Kobe is almost too tender.- Slightly sweeter, yeah.

1:13:31 > 1:13:33Yeah, me too.

1:13:33 > 1:13:36I prefer this and I think this personally for

1:13:36 > 1:13:38me it's better for the English market.

1:13:38 > 1:13:41People can be put off by how fatty and soft it is.

1:13:41 > 1:13:43So I'm just going to lift this brisket up.

1:13:43 > 1:13:46See how it's got a lovely colour? Oh!

1:13:46 > 1:13:49We are under pressure today because Matt is a bit of a chef as well.

1:13:49 > 1:13:51- You were in Hell's Kitchen as well, weren't you?- Yes, I was.

1:13:51 > 1:13:56Utmost respect for that industry now. It was an amazing experience.

1:13:56 > 1:14:00- Actually Gordon is in Caesars as well.- He is. But you came, what?

1:14:00 > 1:14:03It was third you came? Or something like that.

1:14:03 > 1:14:05I don't know what I came. I just know that I was there for...

1:14:05 > 1:14:09- It was definitely hell and it was definitely a kitchen.- All right.

1:14:09 > 1:14:10LAUGHTER

1:14:10 > 1:14:14It's good enough then, isn't it? It's good enough.

1:14:14 > 1:14:16Right, so what's next?

1:14:16 > 1:14:19It messes you up, this. That's why I wear aprons in the kitchen.

1:14:19 > 1:14:21- I don't wear posh shirts in the kitchen.- So the beef has gone in.

1:14:21 > 1:14:24The beef has gone in. Some beer, just a good, light bitter.

1:14:24 > 1:14:28And then some chicken stock, a nice brown chicken stock.

1:14:28 > 1:14:31Do you offset that with a bit of sweetness as well...?

1:14:31 > 1:14:33Yes. Just some nice runny honey.

1:14:33 > 1:14:38Obviously, bitter is bitter so you just need to offset that, balance

1:14:38 > 1:14:42that out, and this will reduce down to a nice glaze once it's braised.

1:14:42 > 1:14:45- OK.- Now there's what you said about the gastrique.

1:14:45 > 1:14:50That's the sugar and vinegar gone in there with the black garlic.

1:14:50 > 1:14:52OK, I'm going to blitz that together.

1:14:52 > 1:14:55The beef is going to take about three hours.

1:14:55 > 1:14:59Around 140 degrees, really nice and slow, and break those muscles down.

1:14:59 > 1:15:03- I'll just open this oven up. - I keep missing that.

1:15:03 > 1:15:06Do you have to keep basting that or does it just sit there?

1:15:06 > 1:15:08No, as long as you cover it well, you can...

1:15:08 > 1:15:11It's got enough fat to keep it moist.

1:15:14 > 1:15:18Now, tell us about Mallory Court. It's had a big refurbishment.

1:15:18 > 1:15:20You've been there, what, about a year now?

1:15:20 > 1:15:22- It will be a year coming up February.- Yes.

1:15:22 > 1:15:26It's a stunning place and I'm a local guy so I've known

1:15:26 > 1:15:29a lot about it. It had a Michelin star for years.

1:15:29 > 1:15:32Last year had a refurb on the ground floor and it's a beautiful place.

1:15:32 > 1:15:35- A lovely country house. You came not long ago, didn't you, had the tasting menu?- Yes.

1:15:35 > 1:15:37Yes, it's stunning.

1:15:37 > 1:15:40It's an honour to work there and represent it, really,

1:15:40 > 1:15:42as I know so much about it.

1:15:42 > 1:15:47And I've grown up with it being this really iconic place in Warwickshire.

1:15:47 > 1:15:49Yeah.

1:15:49 > 1:15:54So some of the beef as well I'm just going to cut into a tartare.

1:15:54 > 1:15:59Sirloin is so soft, it's like fillet, so you can eat it raw.

1:15:59 > 1:16:01So we are going to tartare one bit and then...

1:16:01 > 1:16:03- I'll give you a little bowl there. There we are.- Brilliant.

1:16:03 > 1:16:06And then basically with the other part you're going to pan fry it.

1:16:06 > 1:16:11Yes. So this part here. A red hot pan. A tiny bit of oil.

1:16:13 > 1:16:17And this is a technique that I'm not going to claim.

1:16:17 > 1:16:19It's something that Heston does.

1:16:19 > 1:16:21It's a brilliant, brilliant technique.

1:16:21 > 1:16:24- And basically you add the steak to a red-hot pan...- Yeah.

1:16:24 > 1:16:27..turn it every 20-40 seconds, keep turning.

1:16:27 > 1:16:28And what you do,

1:16:28 > 1:16:33you don't lose any heat from the pan so you build up a really nice crust.

1:16:33 > 1:16:35I'll just move this.

1:16:35 > 1:16:38I mean, a lot of people with Wagyu, the expense part of it,

1:16:38 > 1:16:41that's what people are worried about.

1:16:41 > 1:16:43But if you buy the UK one, the prices are much, much cheaper.

1:16:43 > 1:16:45It is much cheaper. It's still expensive.

1:16:45 > 1:16:49- But you get what you pay for, don't you, at the end of the day?- Yeah.

1:16:49 > 1:16:52What's the comparable price between normal steak and...?

1:16:52 > 1:16:54- Is it...?- It varies, really.

1:16:54 > 1:16:58- Sometimes, about 15, 20 times more. - Really?- Yeah, yeah.

1:16:58 > 1:17:02Yeah. Right, so we've got... That's your little bit of tartare.

1:17:02 > 1:17:04So what's next, then? Every 20 seconds you're going to turn that.

1:17:04 > 1:17:07Every 20 seconds. You'll see it build up a lovely crust.

1:17:07 > 1:17:11We've got a sauce over here which I'll keep blitzing. What's next?

1:17:11 > 1:17:14- So this is the finished brisket. - Yeah.

1:17:16 > 1:17:18Brisket I'm a fan of anyway.

1:17:19 > 1:17:24But Wagyu brisket is even better. Cos it's got all that fat inside,

1:17:24 > 1:17:28it stays really moist. So you see you've got this beautiful piece.

1:17:28 > 1:17:34I've got some finished stock here and I'm just going to glaze the brisket up.

1:17:34 > 1:17:36We've done a lot of things in my year on this show but getting

1:17:36 > 1:17:39- the tendons in the fryer is a first for me.- OK.

1:17:39 > 1:17:42- So can we get the tendons in the fryer?- We can get them in the fryer.

1:17:42 > 1:17:45These are heel tendons, so from the Achilles heel.

1:17:45 > 1:17:47- If you could watch that steak for me.- Yes.

1:17:47 > 1:17:49So, from the Achilles heel, we've braised these,

1:17:49 > 1:17:52cook them really slowly, about four, five hours.

1:17:52 > 1:17:54And then sliced them, dehydrate them,

1:17:54 > 1:17:57- and then just cook them 180 in the fryer.- Right.

1:17:57 > 1:18:01And you'll notice they'll puff up like a really nice puffed crisp.

1:18:01 > 1:18:02Poppadoms.

1:18:02 > 1:18:05- They go like a pork cracker, really, that kind of stuff.- Yes.

1:18:05 > 1:18:10- Poppadoms.- They take about 30 seconds.- Paul, how much time it takes to make these?- Two days.

1:18:10 > 1:18:13- You should have bought a packet of poppadoms!- Yes!

1:18:13 > 1:18:14HE LAUGHS

1:18:14 > 1:18:18- Anybody can do it at home, it's easy.- See how they're puffing up? - Yes.

1:18:18 > 1:18:20You've got to make sure you keep pushing them down

1:18:20 > 1:18:25so all those brown bits go nice and white. If they've got any brown bits on it they're going to be tough.

1:18:25 > 1:18:27You actually cook the muscle itself,

1:18:27 > 1:18:30or cook the tendon itself, and then dry it out, that's the key to it.

1:18:30 > 1:18:32That's the key, yeah.

1:18:33 > 1:18:39- OK.- OK. So they are ready. If you can take that steak out of the pan.

1:18:39 > 1:18:42- There you go. - OK. Sea salt straight away.

1:18:42 > 1:18:45As you've still got that bit of oil on there, you want it to stick.

1:18:45 > 1:18:46Yeah.

1:18:46 > 1:18:51- That's it. Simple.- Right. I'm there with this. The sauce is done.

1:18:53 > 1:18:57- The steak's ready.- That's there. - And then we're almost there.

1:18:57 > 1:19:00- This brisket, you just put in a glaze, do you?- Yes.

1:19:00 > 1:19:04Yes, a glaze of the beer, chicken stock and honey,

1:19:04 > 1:19:07add sometimes a bit of Cabernet Sauvignon vinegar,

1:19:07 > 1:19:11just to cut through the bitterness and the fat.

1:19:11 > 1:19:15But it's important to taste the finished liquor and then see how much it needs.

1:19:15 > 1:19:18OK. These look great, though, don't they?

1:19:18 > 1:19:20There's just a nice little bit of the tartare on it as well.

1:19:20 > 1:19:23Yeah, they're lovely. So for the tartare,

1:19:23 > 1:19:25classically you'd have egg yolk,

1:19:25 > 1:19:27- gherkins, et cetera.- Yeah. - I just like a little bit of shallot,

1:19:27 > 1:19:30a little bit of parsley, let the beef shine.

1:19:30 > 1:19:33And I've got a really interesting ingredient to go on top of that,

1:19:33 > 1:19:34which is a cured egg yolk.

1:19:34 > 1:19:37Which, it looks quite unappetising,

1:19:37 > 1:19:40- it looks like dried apricot.- Right. - So, again, another long process.

1:19:40 > 1:19:43Something we have to do well ahead of time.

1:19:43 > 1:19:47We salt an egg yolk for 12 hours and then wash it off really well,

1:19:47 > 1:19:51dehydrate it, and then you end up with this.

1:19:51 > 1:19:53And we use it to finish dishes. We'll grate it over the top.

1:19:53 > 1:19:55And you get this lovely creamy texture and it adds

1:19:55 > 1:19:57a layer of seasoning as well.

1:19:57 > 1:20:00Beautiful. Right, and there's your little brisket

1:20:00 > 1:20:01that I shall lift up

1:20:01 > 1:20:03with your sauce and then you can start to plate it up.

1:20:03 > 1:20:06- I'll just get the...- If you look after the broccoli.- ..broccoli done.

1:20:06 > 1:20:09Drain that off. You just want that with a bit of butter in here?

1:20:09 > 1:20:11Yes, just a bit of butter, a little bit of sea salt.

1:20:11 > 1:20:16- Right. Bit of salt. I'll get you a plate.- OK.

1:20:16 > 1:20:17And a bit of butter.

1:20:17 > 1:20:21That's the only be to eat the Wagyu, as well. It's got to be rare.

1:20:21 > 1:20:25Well done, you may as well turn veggie.

1:20:25 > 1:20:27OK.

1:20:28 > 1:20:31And then what about this gastrique that you've got in there?

1:20:31 > 1:20:33Is that a little sauce that's going to go round the edge?

1:20:33 > 1:20:36Yes, that's a little dressing, so it's slightly sweet and sour,

1:20:36 > 1:20:38almost like an Asian influence on there,

1:20:38 > 1:20:41- but with a British take on it. - There's your broccoli.- OK.

1:20:41 > 1:20:44- Buttered and seasoned.- Brilliant.

1:20:44 > 1:20:47Purple sprouting, it's great broccoli.

1:20:47 > 1:20:51Height of its season now. Works with loads of different things.

1:20:51 > 1:20:53Use the leaves, use the stalk, don't waste any of it.

1:20:58 > 1:21:00- A little bit of the dressing. - There you go.

1:21:00 > 1:21:03- This is this strong garlic, smoked garlic...?- Yes.

1:21:03 > 1:21:06And there's a lot of garlic in there. What did you do,

1:21:06 > 1:21:09- about four cloves or something? - All of it.- All of it. Brilliant.

1:21:09 > 1:21:10LAUGHTER

1:21:10 > 1:21:13You know, it tastes nothing like that rawness you get from garlic.

1:21:13 > 1:21:15- Do you want a bit of the sauce? - Yes, I'll glaze a bit of the...

1:21:15 > 1:21:17Glaze a bit of the brisket.

1:21:17 > 1:21:21- And finish with some parsley oil.- So give us the name of this dish, then.

1:21:21 > 1:21:24So we've got English Wagyu,

1:21:24 > 1:21:27brisket and sirloin, with crispy heel tendon.

1:21:27 > 1:21:29- That's what it is.- Brilliant.

1:21:35 > 1:21:37A crispy heel tendon. Ever had one of those?

1:21:37 > 1:21:40I've been called that a few times!

1:21:40 > 1:21:42LAUGHTER

1:21:42 > 1:21:46Right. Well, dive into that one cos this is really, really special.

1:21:46 > 1:21:49- Help yourself. - A plate of indulgence.- There you go.

1:21:49 > 1:21:53- Have a try of that. - Yeah, poppadoms for me!

1:21:53 > 1:21:55Yeah! Tell me what you think.

1:21:55 > 1:21:57- The beef, you just want to flash fry it.- Yeah.

1:21:57 > 1:22:01Get a really nice crust, caramelise it, get that Maillard reaction,

1:22:01 > 1:22:03get the flavour going.

1:22:03 > 1:22:06- This is beautiful.- Mm. - Happy with that?- Incredible.

1:22:10 > 1:22:13I think that's what you call a homage de boeuf,

1:22:13 > 1:22:16and what a homage it was. Well done, Paul.

1:22:16 > 1:22:19Now, when Al Murray came to the studio to face his food heaven

1:22:19 > 1:22:22or food hell, he was pushing for peach.

1:22:22 > 1:22:25But would he have to resign himself to rice? Let's find out.

1:22:25 > 1:22:28Right, it's time to find out whether you've sent Al

1:22:28 > 1:22:30to food heaven or food hell. Al, just to remind you,

1:22:30 > 1:22:32your version of food heaven would be this.

1:22:32 > 1:22:34Yeah, golden syrup. Look at that.

1:22:34 > 1:22:36Which I could turn into a treacle tart.

1:22:36 > 1:22:39- Beautiful British pint of golden syrup.- Alternatively, it could be

1:22:39 > 1:22:41- this stuff over here, the dreaded rice.- Eurgh.

1:22:41 > 1:22:43- Rice pudding? - Rice pudding, though.- Yeah?

1:22:43 > 1:22:46- How do you think the viewers have done?- Come on.- I don't know.

1:22:46 > 1:22:49I've no idea. Do the public love me?

1:22:49 > 1:22:51That's the question.

1:22:51 > 1:22:53- No.- Aw!

1:22:53 > 1:22:56They love you, but don't love golden syrup, so get rid of that, guys.

1:22:56 > 1:22:59- There go the ratings for tonight, Al.- They've gone for food hell.

1:22:59 > 1:23:02- Rice, rice, baby. OK, right.- 58%, so it was close.- Oh, it was close,

1:23:02 > 1:23:05- that's all right, then.- Quite close. So, Raymond, if you can get on

1:23:05 > 1:23:08- and do the raspberries for me that would be great.- OK. Raspberry man.

1:23:08 > 1:23:10We're just going to do a quick and simple warm raspberries.

1:23:10 > 1:23:13We've got some raspberries, icing sugar, touch of water there,

1:23:13 > 1:23:15warm them up. Now, for our rice pudding.

1:23:15 > 1:23:17What I've got here, I've got some Thai jasmine rice.

1:23:17 > 1:23:20- Oh, get you.- Oh, yes. Well, we thought you were coming,

1:23:20 > 1:23:22blow the budget and all that.

1:23:22 > 1:23:24Instead of pudding rice, we've got some Thai jasmine rice.

1:23:24 > 1:23:27Now, the secret, I think, with rice pudding is just to gently

1:23:27 > 1:23:29wash the rice first. See how much starch is coming out there?

1:23:29 > 1:23:32- Yeah, it's incredible. - With pudding rice in particular,

1:23:32 > 1:23:34it can be very, very thick and stodgy.

1:23:34 > 1:23:36To stop that just wash it slightly.

1:23:36 > 1:23:39Then into there now, we're going to put some double cream.

1:23:39 > 1:23:43- Just a small amount.- Yeah, yeah. - Low fat food, you know.

1:23:43 > 1:23:45After I've had that broccoli soup with the cream and the...

1:23:45 > 1:23:48- Give that a quick stir. - Yeah, OK.- Light and healthy.

1:23:48 > 1:23:50Matt's buttered our dish there.

1:23:50 > 1:23:53Raymond... Raymond's just sauteing off the fruit.

1:23:53 > 1:23:56- Little bit of icing sugar... - Yeah.- ..touch of berries,

1:23:56 > 1:23:58some raspberries. Raspberries are really good anyway.

1:23:58 > 1:24:00Little bit of Kirsch would be very nice with that.

1:24:00 > 1:24:03We haven't got Kirsch, Raymond, so you have to use water.

1:24:03 > 1:24:06There you go. You've blown the budget with your black truffle.

1:24:06 > 1:24:07- Here's our Kirsch. - And we've got some sugar.

1:24:07 > 1:24:10- Now, I'm going to use golden... - What sort of man has a black truffle

1:24:10 > 1:24:13- in his pocket permanently?- Don't ask him, don't ask him, I don't know.

1:24:13 > 1:24:14There you go. Touch of that.

1:24:14 > 1:24:16- If you can split me a vanilla pod as well.- Yeah.

1:24:16 > 1:24:18So, Matt's got a vanilla pod there. It's always important

1:24:18 > 1:24:21to buy Bourbon vanilla pod. Bends without it snapping, you see.

1:24:21 > 1:24:23- It's not chocolate, before you say it.- Nice and fat one.

1:24:23 > 1:24:26That's an unusual name, Bourbon vanilla pod, isn't it?

1:24:26 > 1:24:28Comes from Madagascar, vanilla pods. There we go.

1:24:28 > 1:24:31- We've got some nutmeg.- Yeah. - Freshly grated nutmeg, which I love.

1:24:31 > 1:24:32Do you like rice pudding, Raymond?

1:24:32 > 1:24:35- Are you a big fan? - I love it completely.

1:24:35 > 1:24:38- Mine is the best in the world, OK? - Yours is the best, is it?

1:24:38 > 1:24:40I took about six hours... Of course it is.

1:24:40 > 1:24:42It's absolutely amazing. I love it completely.

1:24:42 > 1:24:44There we go, straight in there.

1:24:44 > 1:24:46Including the pod. Go on, throw the whole lot in.

1:24:46 > 1:24:48- Now, all we're doing is just... - I give you a good recipe

1:24:48 > 1:24:51because I find that completely wasteful, you know that.

1:24:51 > 1:24:53You stick that in there and then take it out afterwards.

1:24:53 > 1:24:57You can cure it with a bit of syrup, you could use...

1:24:57 > 1:24:59Raymond, put that in your pocket with the truffle and take it home.

1:24:59 > 1:25:02It's so wasteful, so bad.

1:25:02 > 1:25:05Right, we're just going to... Basically, what you want to do

1:25:05 > 1:25:08is just warm this up, Raymond. So don't allow it to boil too much.

1:25:08 > 1:25:09Just warm it up.

1:25:09 > 1:25:13And then Matt's got a butter dish and we take the whole lot.

1:25:13 > 1:25:14See, there's quite a small amount of rice.

1:25:14 > 1:25:18- There's not very much rice in there. - But it'll absorb in nicely.

1:25:18 > 1:25:21- You want the raspberries? - No, no, no, no.

1:25:21 > 1:25:24The secret of this is to gently cook it, I find.

1:25:24 > 1:25:27So gently cook it in an oven, and I always find rice pudding

1:25:27 > 1:25:30when it's cooked on the stove can be quite thick and heavy.

1:25:30 > 1:25:32I always think rice pudding's better off in the oven

1:25:32 > 1:25:35cos you've got that skin on the top, which I love, the skin over the top.

1:25:35 > 1:25:37But pop it in the oven, which we've got over here.

1:25:37 > 1:25:40Now, this goes in about 350 Fahrenheit,

1:25:40 > 1:25:43so about 160 degrees centigrade,

1:25:43 > 1:25:45and it needs to cook for about 30 to 40 minutes,

1:25:45 > 1:25:47something like that.

1:25:47 > 1:25:48You end up with this really rich...

1:25:48 > 1:25:50Mine cooks for three hours.

1:25:52 > 1:25:55And, Raymond, you can take that home as well, there you go.

1:25:55 > 1:25:58- Should be shot, James.- Come on! It's delicious.- Completely.

1:25:58 > 1:26:03If you were in my kitchen, you wouldn't last two minutes.

1:26:03 > 1:26:06I applied for a job, but you didn't have any when I was 16.

1:26:06 > 1:26:08I learned something, definitely.

1:26:08 > 1:26:11What about him and his omelette, though?

1:26:11 > 1:26:14Icing sugar, rather than brown sugar.

1:26:14 > 1:26:17And icing sugar, if you caramelise it with icing sugar,

1:26:17 > 1:26:22- you almost get this sort of mottled sort of texture to it.- Wow.

1:26:22 > 1:26:24But also with icing sugar, the great thing about this,

1:26:24 > 1:26:26when you caramelise anything, like on a lemon tart

1:26:26 > 1:26:29or anything like that, you don't taste the grains. You just taste

1:26:29 > 1:26:31the sugariness and the caramel.

1:26:31 > 1:26:33Just over the top of there.

1:26:33 > 1:26:34Look at that.

1:26:35 > 1:26:37Delicious.

1:26:37 > 1:26:39We've got a spoon there.

1:26:39 > 1:26:40And all we do now...

1:26:40 > 1:26:43- That looks lovely. - It does look good.

1:26:43 > 1:26:44That looks creamy and delicious.

1:26:44 > 1:26:47Creamy, delicious.

1:26:47 > 1:26:49There you go.

1:26:49 > 1:26:51It's all lopped on the side there.

1:26:51 > 1:26:54Little bit more on there.

1:26:54 > 1:26:56And then we've got some of these lovely warm raspberries.

1:26:56 > 1:26:59I just serve them whole because they are so lovely like that.

1:26:59 > 1:27:01Yeah, yeah, delicious. Again, just nice and simple like that.

1:27:01 > 1:27:03You can do a strawberry sauce with it if you want,

1:27:03 > 1:27:06but that, I just think, is delicious. Girls! Look at them,

1:27:06 > 1:27:08- they're all ready. Bring over the glasses.- Spoons.- Dive in.

1:27:08 > 1:27:11Al, that's your idea of food hell, would you believe?

1:27:11 > 1:27:12Eating irons.

1:27:12 > 1:27:14I can't believe it, but there you go.

1:27:14 > 1:27:18- Well, yeah.- Girls, you've got some irons there.

1:27:18 > 1:27:20Raymond, dive in. We've got some wine to go with this.

1:27:20 > 1:27:22There you go, Al.

1:27:22 > 1:27:25James, I'm quite amazed because...

1:27:25 > 1:27:26Cheers!

1:27:29 > 1:27:31What are you quite amazed about? What's wrong with it?

1:27:31 > 1:27:36I'm amazed, the recipes are so simple, they're so accessible.

1:27:36 > 1:27:39Yet, there's so many of these wonderful cookery shows,

1:27:39 > 1:27:41yet nobody cooks at home. Can you tell us why?

1:27:41 > 1:27:45- Cos they're all watching television. - Exactly.

1:27:45 > 1:27:48Has it changed your mind about rice, Al?

1:27:48 > 1:27:50Absolutely. That...

1:27:50 > 1:27:53That's the best rice pudding I've ever eaten.

1:27:53 > 1:27:54"Best rice pudding I've ever eaten."

1:27:54 > 1:27:57- That is unbelievably good. - It's nice with the raspberries.

1:27:57 > 1:27:58The raspberries just cut through,

1:27:58 > 1:28:00adds a little bit of sharpness to it.

1:28:00 > 1:28:02Raymond's raspberries, I think, are the clincher.

1:28:02 > 1:28:04Oh, they would be, yeah. I've actually made that once before

1:28:04 > 1:28:07- with clotted cream. Girls, you like that?- That's fantastic.- Cheers.

1:28:07 > 1:28:08Cheers, ladies.

1:28:13 > 1:28:16I think we can all agree - rice is very nice.

1:28:16 > 1:28:19I'm afraid that's it for the show today.

1:28:19 > 1:28:21I hope you've enjoyed taking a look back at some of the

1:28:21 > 1:28:24delicious dishes from the Saturday Kitchen store cupboard.

1:28:24 > 1:28:27I'll see you back soon. Thanks for watching.