John Torode takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.
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Good morning and welcome to another helping
of Saturday Kitchen Best Bites.
This morning we have a galaxy of Michelin-starred chefs
cooking up some delicious winter fare,
so please, get yourselves comfortable, sit back
and enjoy today's seriously sumptuous menu.
Don't go anywhere because I have some of the country's top chefs
cooking up top-notch food for a whole host of stars,
all of them with their knives and forks at the ready.
Coming up on today's show...
James Martin cooks up a winter warmer for George Lamb
with his take on figgy dowdy pudding.
Adam Bennett chooses to take it slow with braised ox cheek.
The cheek is cooked for at least two hours
with pickled walnuts and smoked anchovies,
and it's all served with glazed carrots
and good old-fashioned mashed potatoes.
Plus the genius that is Jun Tanaka is here to get his game on.
He's dishing up a home-smoked pigeon
served with a salad of beetroot, apples and walnuts.
Battling it out for the omelette challenge glory
are Adam Byatt and Simon Hulstone.
But can Simon make a respectable time
at his first outing at the hobs? Let's see.
Then it's over to Paul Foster,
who is cooking a dish that is literally bursting with beef.
He is serving up a sirloin, brisket and a tartare,
and he even manages to find something to do
with a heel tendon, too.
And finally, the very funny Al Murray
faces food heaven or food hell.
Did he get his food heaven - peach crumble tart with vanilla ice cream?
Or did he end up facing his food hell -
baked rice pudding with raspberry sauce?
You can find out how he got on at the end of the show.
But first, over to the prince of Cornish fish.
Rick is still the king, of course.
It is Nathan Outlaw, and he is cooking up a tasty turbot dish
that is sure to get your stomach rumbling.
-Great to have you on the show.
-Happy New Year to you.
-What are we cooking, then?
We've got this lovely turbot that I have cut on the bone.
So I'll just cook it on the bone.
And then we're going to make a gratin
from the potatoes, the turnips, some shallots, garlic and thyme.
A bit of fish stock as well.
Then I'm going to make a seaweed butter,
and what I've got here is some dehydrated sea lettuce,
which you can find all over the UK.
Forage carefully, but it is all over the UK.
-You can find that all over the UK?
-You can. What we've done here,
the girls out the back have quite kindly dehydrated it.
You can buy a product like this,
-but something like nori sheets for sushi will work the same way.
That's going to have some lemon zest, some garlic
and a shallot in there as well for some butter.
You want me to do these? Peel and do the potatoes.
-So you want to get the fish on as well first of all.
I'll whack this up a bit. There you go.
-Now, we said that this is farmed.
But they do halibut as well, which is farmed, as well, which is good.
Yeah, there is all sort of fish you can get farmed,
and farmed fish is getting better, the way that they do it.
You know, ideally, I'd like to be using wild,
but this time of year, you know,
people have not always got the right amount of money...
You know, something like this is expensive, turbot,
so farmed turbot is a good substitute.
There's nothing wrong with it.
So, I'm just going to get it going in the pan.
So, a hot pan with some light rapeseed oil and some seasoning.
A lot of the difference is you don't get the size that
you would get normally if you line catch them as well.
No, they are not as old, so...
But that's why I am going to cook it on the bone -
-that just keeps it a bit moister.
-Right, boulangere potatoes.
The classic way, but we're going to do these slightly different
with not just potatoes in here.
Yeah, so the idea for this dish sort of came from that classic,
when you're doing the lamb leg or shoulder
over the boulangere potatoes.
I thought it would be nice to do something with...with fish.
Especially, you're cooking something like this -
it takes a little bit longer to cook.
So it works really, really well.
And everyone, hopefully...
We're pretty cold in the old...in the studio today,
so this should warm me up a little bit.
Pretty cold is an understatement. LAUGHTER
We'll warm it up - don't worry.
My mushrooms that I was using earlier are frozen - it's that cold.
Anyway, so, basically, we're just going to slice these thinly,
and then these are just with...
Got a little bit of veg stock here, or fish stock, I suppose.
Yeah, some fish stock.
You're going to get some natural juices coming out of the fish
when it bakes on top as well.
Now, last time I saw you,
you were moving the two-Michelin-star restaurant.
Now you're sort of limbo with the two-Michelin-star restaurant.
How's it going? Cos you're in a building site at the moment, yeah?
Yeah, it's pretty much a building site at the moment.
There's not much going on there.
But we're hoping to be open for sort of early March.
So, we're moving it to Port Isaac.
Lovely little Cornish fishing village.
You might have seen Doc Martin and things like that,
-that same village.
-I've been there.
Yeah, you've been there. I know you've been there.
But... Yeah, so that is going to open in the New Year.
But at the moment, the Fish Kitchen is open in Port Isaac,
and the pub is open,
and The Capital is open in London, so still, still busy.
Right. Now, we've got...
The idea of this is we've got the potatoes cooking already in here.
So I'm going to make the potato dish.
But the potato has been cooking for how long in there?
They've been cooking for about half an hour to 40 minutes.
We've got it on about 220 degrees - quite high.
Cos what's nice is to get a bit of colour on the potatoes on top.
I love boulangere with the crunchiness on top
-and the softness underneath.
So this is how we make it.
-We basically just... Don't need to butter the dish, really.
-Normally this is just done with potatoes, by the way, but...
You know what, I'll take these out
and then you can pop the fish on the top of this one.
This is one that has been in for about 45 minutes.
-Right, do you want to pop the fish on?
And I'll pop it back in the...
Leave the skin on while you bake it at this stage,
and that just protects the fish as well.
-There you go.
-They are going to go in.
What I will do is I will turn that up as well.
-OK, so they want to cook for about five minutes in there.
Right, what's next? What are you making now?
I'm going to make the seaweed butter.
So what I've done here is chopped some shallots.
I've also chopped the garlic and thyme for your boulangere as well.
Which I will pass over and put a few on top.
So what fish will people be buying this time of year, then?
You mentioned that nobody goes out - just dayboats.
Well, at this time of year, you need to sort of think in advance.
That's the advantage of closing the restaurant down in Cornwall
this time of year because the markets are not open.
-I think my first market will be this week.
And, you know, so you've always got to think ahead
when you're using fish at this time of year.
But don't be afraid to freeze fish.
There's nothing wrong with freezing really fresh fish.
The problem is, with freezing fish, when you smell it in the fridge
and you think, "That stinks a bit, let's put it in the fridge."
Don't do that. That is the wrong thing to do.
-But people do it.
You'd be surprised. People do that.
You want to get it nice and fresh.
If you see something that's a good bargain...
Don't do that.
See something that is a really, really good bargain,
basically, buy it, and as long as you clingfilm it down nicely,
you can get it in the freezer, it's fine.
I'm just going to blitz up this seaweed.
Now, you mentioned you could do that
-with the little nori seaweed as well, the little...
-The... The sushi seaweed.
-Yeah, that's right.
So if you have trouble finding actual seaweed like this,
you can just get the seaweed from the nori.
Sometimes you can get some flakes available.
I buy mine from a company in Cornwall
called Cornish Seaweed Company - very original.
But they go out and forage and then they do this for you,
they dehydrate it.
Right, so this goes on the top.
Then we just finish those with a bit of seasoning. Right.
So tell me about the butter, then.
What else have you put in there? Some shallots?
Yeah, some shallots in there, a bit of garlic
and then some lemon zest.
There's your potatoes.
-Stock over the top.
Now, this would be named after the old...the bakers oven
that they have over in France.
The bakers used to bake the bread in these woodfired ovens
and then you would take the potatoes up
and cook them in the remaining heat from the bread oven.
I think it's a really nice way of...
Like, if you've got any meat or fish cooking in there,
it just collects all them flavours,
and once you present it, as you'll see in a minute,
we just put it in the centre of the table, and it is lovely.
-Ideally, you wanted to blitz this a little bit finer.
You do want to blitz this a bit finer.
But, as you do on live TV, it never works out as you want it to.
A bit different to rehearsal, yeah.
Right, I'll get the broccoli in.
So, a bit of salt.
-And then what you do is you just get some clingfilm...
..and mould the actual butter...
..into a sausage shape.
And you can keep that seaweed butter like that in the fridge,
or even freeze it.
Freezing it, I always find, works really well as well.
I'll put that in there.
So, salted or unsalted butter?
I suppose unsalted, cos the seaweed is quite salty.
Yeah, unsalted butter is much better for it.
But depends what you like, really.
Both will work really well, so... I've used unsalted.
And you get something like that.
So what's 2015 hold in store for you?
Because I believe that you are working on a new book
as well - anything else?
Yeah, the first two books have done really, really well,
so the publisher has very kindly said, "Would you do another one?"
So we've actually got another two books coming out
in the next four years.
So people do enjoy cooking fish at home.
And you are off to St Moritz, isn't it?
You don't strike me as a St Moritz type of guy.
No. What you saying?
Well, I'm just saying... Me and you go a bit quick, downhill.
Yeah, very quick.
I won't be... I won't be skiing.
I'll just be cooking, I think, so, yeah.
Basically, it's a festival in St Moritz that's...
-This is happening this month?
-It's happening this month.
And basically what we're doing is, in St Moritz,
the history of St Moritz skiing is it was started by the British.
So, for 150 years the British have been going to St Moritz,
and this year they are celebrating by doing
a special week of dinners with British chefs.
So I've been invited over there along with Jason Atherton,
I think... Who else is going? Angela Hartnett is going as well.
So there's a few of us. It'll be just good fun.
So, what I've done with the butter, I've just put it into a hot pan,
and what you do is just get that butter
-until it's a sort of nut brown colour.
Peel the skin off at the end.
Yeah, peel the skin off of the turbot.
A good indicator to know that it's done
is just to check with a knife at the thickest part,
and it should just be clear.
And it is. Lovely.
OK, broccoli is done.
This is just a bit of purple sprouting broccoli.
Yeah, any seasonal sort of vegetable will go nice with this.
I'd like just to eat the boulangere and the fish,
but just put some broccoli with it.
So the butter just over the top of the fish.
Like that. You can do this for as many people as you want.
You can do a whole turbot if you wanted to as well.
Serve it in the middle of the table.
-That would be a nice thing to do.
That looks delicious.
But it's all about this butter, you were saying, the seaweed butter.
I think it's lovely, the flavour. I mean, it's beautiful.
-There you go.
-So, give us the name of this dish, then.
We've baked turbot with potatoes and turnips with seaweed butter.
And do you want to carry the broccoli? I've got this one.
-You get the hot one.
-Yeah. There you go. Right.
And you get to dive into this.
Basically just put it in the middle of the table
-and everybody just dives, I'm presuming...
-Yeah, that's it.
-Get stuck in.
-Lose this out of the way.
There you go. Well, dive in. Tell us what you think.
Right, OK. Thank you.
Yeah, work your way through it.
-So that's it. Literally five minutes will cook it.
And it'll continue to cook, as well, on there.
I'd leave it for about five minutes when it comes out, just to rest,
but it's beautiful as it is.
-And the butter is just delicious with it.
-It's to warm you up.
-The seaweed really works there.
Great tip on freezing fish there.
And from a great man who knows more than a thing or two about seafood.
Coming up, James serves up figgy dowdy pudding for George Lamb,
but first, it's over to Rick Stein,
who is off on a garlic festival in the Isle of Wight,
although he's having a little trouble finding the garlic.
I'm on my way from Southampton to the Isle of Wight
for their famous annual Garlic Festival.
On the way over, I met this really nice chap.
He really loved his food.
I think he said his name was Onslow.
He was going over for Cowes Week.
And with all those large yachts from all over the world,
there was a serious smell of money in the air.
No doubt people would be eating lobster and popping champagne corks
over in the marquees.
But I had other things on my mind.
I'd never been to a garlic festival before,
and I didn't really know what to expect.
I'd heard that garlic grows really well on the island,
and it was a must of things I had to do
on my gastronomic tour of Britain.
But it didn't look very garlicky to me.
So, we've got a circus, candyfloss, um...
There's a doll's house shop over there,
some sumo wrestlers up there.
There's a clairvoyant.
And the army are here -
there's lots of big army trucks.
Almost forgotten what we've come here for...
Oh, the garlic... I wonder where it is.
Now, this was worth coming for -
freshly barbecued corn on the cob brushed with hot butter.
It had that mouth-popping crunch when the veg has just been picked
and still retains its sugar content.
That's the first thing to go, actually,
when it's been lying around.
Ah, getting warmer.
Moules mariniere and a nice smell of garlic from some moules Provencales.
Did you say you had some garlic fudge?
Yeah, we've got chocolate and vanilla.
-Could I have vanilla one?
Only in Britain could anyone come up with this - garlic fudge.
Now, this is a first for me.
But the day was full of happy eaters,
mainly eating hot dogs.
Actually, garlic was a symbol of
our emerging culinary sophistication in the '60s,
a point recognised by the garlic growers Colin and Jenny Boswell.
When you walked along the street 25 years ago
and you smelt that smell of garlic coming out of a bistro or something,
it said to you...
Immediately in your mind, it said it was good times.
It meant wine and drink, probably in a foreign country.
Now, when I smell garlic today, I still think of good times.
God, you are so right.
I mean, thinking about it, I started my restaurant 25 years ago,
and it was garlic.
I can remember I went to a seafood bar in Falmouth,
and it was that smell of hot shellfish and garlic,
and it was just so exotic.
And I was thinking, "Yeah, I want to do this!"
Now this was a dish that was on the menu
of every bistro in the late '60s -
sauteed chicken with 40 cloves of garlic.
You joint a couple of chickens, joint in for saute -
that means on the bone.
And then you fry it gently in butter to get a nice brown colour,
and then 40 cloves of garlic - seriously!
I mean, that was so adventurous.
Season heavily, and then some white wine.
I can remember once using Mateus rose
when I couldn't get some Hirondelle.
Then chicken stock, and put the lid on
and leave it to cook very, very gently.
And that's it - it's ready.
You just turn it out on the plate,
reduce the liquid down a little bit,
nap it over the top and serve it.
Well, what with?
Well, these days, it would be mashed potato,
but then it was pilaf rice because that was very trendy.
One discovery I made at the Garlic Festival
was this humble bacon sandwich.
It was made from collar
and it had a lovely, old-fashioned swiney flavour.
There had to be something special about this bacon.
That's a really good flavour.
It is, isn't it? It's totally different.
One thing led to another on this trip.
I was supposed to be looking at other garlic products,
but I had to find out where this great bacon came from.
How cheering to see these little piglets
rooting around in the sandy soil.
You only have to look at how happy these pigs were
to realise that this family, the Pierces,
were doing something right.
I'm sure it's got a future.
These pigs here, you know, they are doing things they should be doing.
They are rooting around, they are biting my toes now.
and that's what it's all about.
And they have to create their own environment -
I think that's what's key to it.
I mean, pigs are so intelligent.
You know, it gets too hot out here, they've got to go in the wallow,
get a coat of mud, protect themselves from the sun.
That's what it is all about -
letting the animals do what they should be doing.
They are not bored. They make their own beds -
all we do is provide them with a lump of straw.
It's up to them to shake it up
and put it round in the hut how they want it.
I think that's key to it, you know,
letting animals express their own natural behaviour.
I suppose if any dish summed up the style of cooking in this series,
So, a coating for the chops.
I'm going to use sage,
which I think is a really nice flavour,
but you do have to use it with discretion,
in other words, not too much,
because it's very, very strong.
And I'm going to mix that with
some already roughly chopped shallots,
and just chop it up really finely to make a coating.
And now I will just put that in this bowl here with a bit of butter,
a little bit of salt and pepper in there, too.
And now for the chops. What a lovely cut of meat that is.
Just going to score the chops about half an inch apart one way
and half an inch the other.
Do the same thing on that side.
And just put some of the coating on one side.
Just spread it in with my knife...
And do this exactly the same on the other side.
And then we will pan fry them. Gently.
The problem with so much sort of intensive meat is it is flavourless.
You taste something like this pork
and it's got, as the French say about wine, gout de terroir,
you can taste almost where it comes from.
And the fat is just a delight.
When you taste it, it's just this feeling of fineness.
So many people, so many people dislike fat, and why?
The fat in meat is where the flavour is, you know?
And it is just like people keep going at me when I'm cooking fish
and saying, you know, "Too much butter, too much cream."
I don't put too much butter and cream with my fish,
but occasionally I love it.
And occasionally I like a fatty bit of pork,
I like a piece of sirloin with lovely well-aged fat on it.
You know, we are all so sort of driven in this world these days
by sort of worries about health, and so much of it is just rubbish.
I mean, there is only one maxim as far as eating I'm concerned with,
and that is moderation in all things,
you just keep things level.
OK, well, let's add the cider now,
which is the sort of splendid addition to this dish.
This is farmhouse rough Somerset cider.
So we will just leave that to cook away now
for about five to six minutes.
By the time they have cooked, the cider will have reduced down
to a lovely rich sauce smelling of apples.
Add butter, a little bit of parsley,
shake it all together and pull the pan off the heat.
As I said at the start, this is the type of food we love at home,
and the sort of food I search for
on my travels in pubs and restaurants and never found.
I got beef rendang and creole chicken - but not this.
And I would serve it with some early sprouting broccoli
and some sauteed potatoes, and that's it.
Going further east into the heart of Dorset
to a blueberry farm run by Janet and David Trehane.
The blueberries are from America
and are a cultivated form of our native bilberries,
so how did they get here?
Back in 1949,
there was parson on Lulu Island in British Columbia,
and he wanted to cheer us up because we were so miserable after the war.
So he wrote and put an advert in a little newspaper,
a trade magazine, horticultural trade magazine,
and said anybody in Britain could have 100 plants for free as a gift.
Only four people took up the offer.
My father was one of them. And those 100 plants thrived.
Autumn is my favourite season.
I love picking ripe fruit from bushes and trees.
I think blueberries are typically American -
they are easy on the eye, they are sweet,
they are plump, they are over-juicy,
and now they are over here.
They have got a flavour which is all their own
which is totally addictive
and, above all else, I think they are so versatile.
Now, this is a blueberry compote, and it works a treat.
First, you add some orange zest
and then the juice of about one lime.
And then a cup or so of sugar
and about half a pint of water.
Now, you put that all in a pan
and you put it on a very gentle heat
and bring it up to the boil very slowly.
The object is to poach the blueberries
but not have them bursting on you.
So as it begins to foam, stir it around
and then pour in some arrowroot,
and as you know, that will thicken it very slightly.
But the great thing about arrowroot is it keeps the juice clear,
albeit a bit thick.
Now pour that into a bowl and let it cool down a little.
Now, you're going to serve this with some yoghurt ice cream.
I love yoghurt ice cream.
And the thing is, you are going to serve,
of course, the ice cream cold,
but the compote slightly warm.
And it is the contrast between the sweet acidity of the blueberries
and the creaminess of the yoghurt that works so well.
Delicious-looking dish from Rick there. Pork, yeah.
This week's masterclass is we're going to make a custard,
a little masterclass dish.
So first thing we're going to do is put some cream in here.
We're going to put a touch of cream. There you go.
We're going to add some sugar and some egg yolks to this.
Now, I'm going to make a custard. We put some vanilla in.
And this is a standard, standard custard recipe
that we can use for ice creams.
So a little bit of milk.
-And we won't call it creme anglaise.
It's not called creme anglaise, there, Chef - it's called custard.
The French have classed it creme anglaise.
But we'd like to thank Alfred Bird,
who was the guy that invented custard,
-ie the custard that us Brits...
-He invented it.
He was a pharmacist in 18...
late 18th century.
And he invented this because his wife didn't eat eggs.
And he also invented baking powder
because his wife didn't eat yeast as well.
-That's how they were invented.
-What an industrious man Alfred was.
Industrious man, you see.
So what we're going to do is throw in our eggs now.
Now, roughly, for ice cream, one egg sets 100ml of milk or cream.
So, for a litre, you are looking about ten eggs for this one.
So I've got 200ml of each in there.
-I've never seen eggs split like this before.
-You'd normally go shell to shell, wouldn't you?
But you can keep the egg whites.
You can freeze these, which is really nice.
And then what we need to do is bring this to the boil.
Now, we have infused vanilla in here.
And the sugar is the important bit.
Now, I'm doing this in a large pan - purely for the fact
the surface area is quite important with custard.
A lot of people do it in a small pan and you end up with it splitting.
If you do it in a large pan like this,
you can actually see it before it splits.
So, we put the sugar in.
Now, the sugar needs to be in
before the milk and the cream comes to the boil,
but not too early, cos if we add the sugar too early,
this will actually cure the egg yolk
so you'll end up with the little yellow spots in here
that you can't get rid of.
So that can then be poured onto our egg yolks.
So we just bring this to the boil like that.
Pour that onto our egg yolks. Keep it whisking.
Put the pan back on the heat.
So the large pan has got a big surface area
which we've got on there.
You see? Put the sieve back in.
And then we carefully whisk this - using a whisk.
Traditionally, you would be taught at college with a wooden spoon.
-Wooden spoon, yeah.
-But if you use a large whisk
and a large surface area on the pan, you can actually see it cooking.
The optimum temperature is about 75 degrees as it starts to curdle.
But if you use a whisk,
you can actually see the bubbles start to disappear.
So keep it on the heat.
And you can actually see it just bubbling around the edge...
but the more you mix it,
the more the bubbles will start to disappear and the thicker it gets.
If it boils, it curdles, and it's ruined.
So you are just taking it on and off the heat all the time.
You can actually see it start to thicken up there.
And at this point, just as it starts to thicken up,
I can then pour that through a sieve.
Take that off the heat.
And then if you use the ladle,
you can actually see it where it's nice and thick.
As Daniel Galmiche would call it, the perfect creme anglaise.
But that is how you make custard.
Now all we need to do with that is just cool that down,
put it in an ice cream machine - that is how you make ice cream.
But with this, I'm going to do what they call a figgy dowdy,
which is a naval sort of pudding.
It's a traditional, old-school pudding.
Reason why it has got a naval influence is it has got rum.
But you basically soak the rum in the sultanas and the raisins
and you end up with this, with a bit of water.
And the idea is you just basically throw everything together.
So we've got the flour, we've got sugar, we've got suet.
-Easy to do on a boat, this, just throwing it altogether.
And you've always got rum, haven't you, really?
You can throw it all in together.
So it's basically one pan, and you basically leave this to steam.
So you can start off with the sultanas and the raisins.
Throw those in like that.
And then some water.
Not all pure rum, of course.
That can go in there. And we leave that to soak.
And you can see the difference.
What will happen is these will actually start to...
-Really plump up.
-..plump up. There you go.
And we're going to use the mixture.
So that is why we just put a little bit of water in there,
and we throw everything all in together.
So, started off with a career in music, straight out of school.
-And you kind of fell into it, you were saying...
We were going to a lot of nightclubs,
and the dance music scene was really big,
and a mate of mine said, "I reckon I could do this."
And I said, "All right, well, I'll be your manager."
And we started putting out 12 inches and running little nightclub nights
and they became a band called the Audio Bullys,
and they did pretty well and we signed to Virgin
and went round the world for a couple of years
-and had a great time.
-As you do.
Lily Allen - you've got a connection there as well?
Yeah, I managed Lily. I managed Lily for a couple of years,
and then I wasn't able to get Lily a record deal...
-You WEREN'T able to get her one?
In spite of having all this great music.
And, unfortunately, if you can't get people a record deal,
then you can't really be their manager for much longer.
So we had to go our separate ways, but it all turned out nicely.
She's had an amazing career, and I got to go off and be a TV presenter.
Before the TV sort of stuff,
you were into radio as well, weren't you?
Kind of. Actually, I started doing a little bit of telly
and then I kind of deviated towards radio a bit.
And then when the radio thing took off,
the telly kind of blew up a little bit.
But a whole mix and match of TV stuff that you've done from...
-I've done the lot.
-You've done the lot!
A lot of live stuff as well. But some interesting stuff.
You are looking for young talent as well now.
Yeah, it's our third year.
We've been doing this kind of talent search
for young people, young artisan, young tradesmen and women
and people who aren't just absolutely focused on being famous
or being a singer, or an actress, or an actor, or whatever.
And it's really nice to be a part of something that celebrates
people who are working hard and are really proud of what they do,
you know, essentially the people who make the country tick along.
And we've done best young butcher, best young baker,
-best young candlestick maker...
And plumber and mechanic and all sorts, really.
And then you are on to this farmer, so tell us about this farmer.
The farmer, I think, is on this weekend. And it was...
You know, it's amazing to see these guys
who are like 23, 24 some of them,
and they are running HUGE farms.
-Yeah, it's brutal.
You know, massive herds of cattle and really...
You know, just really impressive people,
who are able to kind of run these huge farms
and they are up in the middle of the night
milking hundreds of cows every day, and, yeah, it was impressive.
Cos you've got a tough job as well
-cos you are doing this thing for Channel 4 as well.
Cos I was watching last night.
Probably I'd rather do The Bank Job than milk 500 cows every day.
So, yeah, I don't know how tough it is compared to that.
But, yeah, we've got a new game show, it's called The Bank Job.
We are back for our second series, it's on Friday and Saturday nights.
And we're in a real bank vault,
and people come on and try and win hundreds of thousands of pounds.
And I try and help them do that.
Well, I don't know if I help them do that - I try and facilitate them.
-Yeah, you might not be able to help them do that.
But the first series was a success.
I mean, some people walked away with, like, half a million quid.
Yeah, well, there's this kind of funny twist at the end
where the two last people can double-cross each other
if they want to,
and if they both try and double-cross one another,
then the runners-up, essentially, share the spoils.
And I didn't think they were going to do it,
and at the last minute, these two guys,
they double-crossed each other and they went away with nothing
and 450,000 was split between the three runners-up.
So these guys who thought they were dead and buried
all of a sudden were just like, "Argh!" You know, redemption.
I'm just going to show you this.
This is the figgy dowdy in the tinfoil. Just loosely wrapped.
So don't tighten it up otherwise it's going to be tight.
Then we take a shirtsleeve.
This was often called shirtsleeve pudding. There you go.
And then we pop that in here like that.
Everyone has got one of those lying around(!)
LAUGHTER Why not? Yeah. There you go.
And we just, basically, pop that in there.
Well, my granny used to do this
-and it used to be in either an old pair of tights...
But the idea of a shirtsleeve, or tights,
is that it used to expand as the pudding cooks
otherwise it becomes too tight.
So we just basically tighten it up like this.
Now, as well as doing stuff on your own - and we basically steam it,
the steamer is over here, you can make yourself a steamer.
Basically just a pot, cloth in the bottom, water.
Just half fill the pot.
Obviously, you don't allow any of that water
to go on top of the pudding.
-And then pop the pudding in.
-Is that how you do it?
You just put a pot upside down inside another pot
-and that's a steamer?
-And I can do fish like that, too?
-There you go.
-A new thing everyday.
-And put the lid on.
Steam that for about three hours, and we end up with this,
which is all in the pot there.
Now, apart from doing stuff on your own, like I've said,
we've seen you with your father as well.
Now, that was interesting, that one in Namibia.
Yeah, we went on an adventure.
We went off to live with the Himba tribe in Namibia,
and it was amazing.
They are this kind of really ancient nomadic tribe
who live out in the middle of nowhere,
and they live a very, very basic existence.
And it was...
Being out in landscape like that,
it literally is at the end of the Earth.
You know, you fly down to South Africa
then you fly on to Windhoek, which is the capital.
And then we travel for three days in a van
and then finally you arrive at
this little kind of kraal, they call them,
where they've got the...
It looked like something out of an old Western movie,
all the families and the animals are all fenced in
in the middle of this huge, huge kind of savanna.
-It was breathtaking.
-It was great. I did watch that one.
What we do is take the figgy dowdy, look.
How big a portion do you want?
I mean, that will do. That looks good.
-What, that bit or that bit?
-Yeah, yeah. On the left.
And then, obviously, you've got your custard
which is over the top.
And the custard will get thicker the longer, obviously, you leave it.
But the idea is you've got a simple, little, warm custard.
And do it last-minute, really, that custard.
You wouldn't want to do it and then keep it in the fridge -
you can almost do it last-minute. Nice and easy.
-Happy with that?
-Very much so.
You've got to say, everyone is certainly delivering
when it comes to top tips today.
Hope you were taking notes on the custard there.
As always on Best Bites,
we're looking back at some of the tastiest recipes
from the Saturday Kitchen archives.
There is still so much more to come, so don't go anywhere.
Up next, Adam Bennett is cooking the ultimate comfort food.
Keep watching - this one is a cracker.
-So what are you going to make for us today, then?
-Right, we're making...
-Not as fancy as the competition...
-..but full-on flavour.
We're taking some flavours that we used in the competition
but what we're going to do is a home-cooked version.
So we're making the ultimate comfort food,
starting with searing our ox cheeks.
-Now, these ox cheeks...
-So they're going to go straight in.
-These are the decent-sized ox cheeks there?
Portion size, if you're hungry.
-Straight in the pan.
A nice bit of colour on them.
When we do this at work we'll spend a good ten minutes
colouring them to really...
So tell us about the restaurant, then, first of all.
-Where abouts is it?
It's a new venture. It's with my old boss from Simpsons, Andreas Antona.
It's in Kenilworth. It's called The Cross at Kenilworth.
-It's, as I say, three months into it,
it's going very well and we're doing some lovely dishes there.
We're actually able there to do this sort of very good comfort food
alongside some quite classy stuff that we might have cooked
-at the old venue.
-So how do you get involved in a competition
like the Bocuse d'Or? Is it Brian Turner goes around tasting all
the dishes in every restaurant in England and picks a chef?
Well, I think being press-ganged was the sort of way I would describe it.
I mean, if I'd have known what I was getting into
I might have been a little bit reluctant,
but luckily I didn't know and before I knew it,
I was already doing it.
The truth is, James, that we do travel the country,
we do have talent spotters
and it's not just people like Adam, who are great cooks,
this competition in front of these 3,000 people
takes a lot of time, a lot of...
You've got to be mentally fit, physically fit,
you've got to have a family who backs you up
and a boss who backs you up.
So it's not as easy as just finding someone who...who just can cook.
-Right, I'm just going to get rid of that.
I'll just put it in the back here.
OK. So we're going to take these out.
As I said, we'd spend a little bit more time sealing those
back at the restaurant, but...
Right, now our carrots have gone in there with some sugar,
-carrots and a little bit of butter in there.
Carrot juice we've got in there, which really brings out the flavour.
-So this is the braising part of it. It's going to go in now.
So this vegetable here, we'd get it nice and caramelised if we had time.
We're going to deglaze that with a bit of red wine.
-Now, this is much more robust, this sort of cooking.
Just to get a little sense about what you've been doing and
-what it takes, really, we've got a couple of pictures...
..from the dishes that you've been doing.
So tell us about the first one that we've got here.
OK, well, that's based on boiled beef and carrots cos we like to get
a bit of Englishness, or Britishness, in there.
That's a tube of carrot, which is really nice and fondant and soft,
and it's filled with salt beef and mustard.
Salt beef and mustard, and what about the next one?
-The next on...
-This one looks fantastic.
Yeah, that's actually cabbage, onions and Wiltshire bacon,
but obviously it's been done in the Bocuse d'Or style.
-But all these have got to be hot, presented hot?
It's a hot competition,
it's not just cold work that you put together.
And then the final one, how it all comes together.
-You've got this picture here.
I mean, that looks seriously impressive.
So that's all three garnishes with the addition of braised ox cheek
and tail and we've used the pickled walnuts
and smoked anchovies in that as well -
the same ingredients that we're using today.
-I'm just about to put the smoked anchovies in.
-But it's not just
the beef dish you gotta to do, you gotta do a fish dish as well?
That's right, a fish dish is also going on at the same time.
You've got five-and-a-half hours to finish the whole thing
and there's two chefs cooking it. So it's pretty intense.
-Just to recap what you've got in there,
-you've got smoked anchovies gone in there.
I don't think we've had those on Saturday Kitchen for a while.
You don't want the smoked anchovy flavour to take the forefront here,
it's a bit of an umami flavour that goes on and gives you
that sort of savouriness.
Because most people think of anchovies and lamb together...
-Yeah, that's right.
-..not anchovies and beef.
I mean, if you can taste the anchovy at the end, then you've put too much
in, basically. You just want a little hint.
-OK, so now that's all together,
we're going to return our ox cheeks...
to the pan.
-A little wash of the hands.
So then we'll put a lid on that and you've got a few choices here,
you can either braise it at about 160 for two to two-and-a-half hours.
-Or it can go into a pressure cooker for 40 minutes.
Or, alternatively, we do it for eight hours overnight
at about 80 degrees. So you've got a few choices there.
Right, we've got our carrots here, just to show you that, and you want
these almost taken out and now reducing down with this liquor.
Yeah, once they're sort of tender,
and you need to be looking at reducing the glaze
down so we get a nice syrupy coating on there.
OK, I'll do that over here.
I know you want to talk about... I'll move this over here
-for you anyway.
If you give us a cloth, I'll move this over here.
-So this is the finished article when it's been braised.
So this is post-braising and we're now going to strain that.
All we do is, this liquor has got all the flavour there, but in terms
of texture, we need to reduce it a little.
So into a hot pan.
Braising is coming back as a style of cooking these days because
it's economical and you can get a good piece of meat.
-It's very tasty.
-You say that, but things like the ox cheeks now...
-It used to be that you were able to give them away...
but now they've become more popular and because of that,
-they're more expensive.
-They've become more expensive than they were
but still relay those against a roasting piece of meat
-or a fillet of meat, and they're still a good price.
Although we're using ox cheek, pig cheeks are fantastic
as well to braise like this as well, aren't they?
Again, you get that really unctuous texture with that.
So I'm just chopping a bit of parsley.
I've already chopped some walnut which we're going to drop
into the sauce just at the end,
so we get a nice bit of freshness
and a nice bit of piquancy from the walnuts.
So we'll just chop this...
That sauce is coming down nicely there.
But these competitions, I've seen the Americans and everybody,
they spent months away from their kitchen practising, practising, practising.
Yep, and thousands of pounds as well.
-How do you mix the two together, really?
-Well, I've got...
Are you looking for sponsors, James?!
But how do you mix the two together, then?
Well, the first time round, my boss gave me four or five months out,
which was, you know, an absolute godsend,
and that's what most of the successful teams have to do.
This time around, we're looking at it slightly differently
because I've got to mix in with the new business but...
I suppose because you've seen it before, you know what to expect.
Mentally, we're halfway there. We've just got to do the work.
When the Americans came last year, James, they came in their own plane,
DC-10, or whatever it was,
Thomas Keller having two teams and they had backups of everything,
all their own equipment and shipped it all in,
and they still came lower than we came. So we were...
-Thomas Keller was not a happy bunny, I have to say.
I was chuffed to bits!
Right, we've got our mashed potato here.
So we've got carrots reducing down.
Did you say you've got some carrot juice in there as well?
That's right, I just think it adds that extra bit
of carroty sort of zing to it.
Then we're going to finish it with a bit of lemon juice
-because it's quite a sweet...
-There you go.
But these are a good way for people to cook carrots at home,
if they want to do them slightly differently?
Oh, yeah, yeah. You get a real...
A really lovely texture from these carrots.
Do you want that that softer or...?
-That looks good to me, James.
-Is that all right?
Plenty of butter in there?
Of course there's butter in there, it's James Martin!
"Is there enough butter in there?"
-I can tell it's his first time on the show.
-Quite right, too.
You show him, lad.
-OK. I might just put a little bit more now.
-Get it in there.
-So you've reduced this liquor down...
..and then these pickled walnuts as well. Surprisingly enough,
I've never tasted ox cheeks and pickled walnuts together.
No, neither have I but I know this is a great dish,
and pickled walnuts are very British.
But the key to it is not too much of the anchovy?
Yeah, you don't want it to taste of fish, you just want that sort of...
So is the same liquor that you did with the carrots that we saw
-on the picture there?
-Not quite. It gets a little bit more technical
because we're using heatproof gels and all that sort of thing,
when we do Bocuse, which is not what
you want to be doing at home, really.
OK, a good dollop of that.
Let's go ox cheek next.
-It smells delicious from here already.
OK. One of those on there.
A few carrots.
You need a spoon for the sauce as well.
You can tell this dish is nice because we've got silence
-in the studio.
-You can hear a pin drop in here.
I've got nobody talking to me in my ear.
There's nothing, it's just all gone quiet!
We're waiting for the food.
OK, so his is the best bit. Look at that.
That care and attention to detail.
That looks pretty good to me, doesn't it, that? Shall we keep it over here?
I think we just keep it over here...
-Yeah, yeah, come on!
-So tell us the name of this, then.
OK, braised ox cheek with pickled walnuts,
a little hint of smoked anchovy,
glazed carrots and a nice, plain traditional mash.
-How brilliant does that look?
Right, we get to dive in.
This is where you get to try this.
-So have a seat over here. Dive into that one.
When you say two hours, but really you could just leave...
It's a very forgiving bit of meat.
But, for me, and I'm probably being a bit...where I come from,
I much prefer the look of this than to something that looks like
a work of art. I'm too scared to touch something
that looks like a work of art.
Yeah, it's very technical, that kind of stuff as well.
-And you said heatproof gels?
-Oh, don't talk about that...
It sounds like it might hurt you!
Just dive into that. I mean, an amazing sort of flavour
with the carrots as well, but, I mean...
It's the power of that, it's just so big.
After a nice, long walk you come home and that's been in the oven...
Try that and see what you think.
-That's almost as good...
That's almost as good as your turkey, that.
No, it's not really.
My mouth is watering at the sight of that dish.
Simple but so effective.
Now, over to a man who needs little introduction,
so I'm just going to say,
'South Africa is rich in natural resources and there's always
'a good meal to be caught off its shores.
'Even the early Portuguese explorers were impressed at the amount of
'fish available along this bit of coast.
'And for a while, it was a favourite hunting ground
'for the whaling industry.
'But today, all that is out of favour and the fishermen are
'after smaller prey - squid.
'Not the giant beasts of Jules Verne's imagination,
'but the small, succulent squid that appear on menus through the
'world as calamari or some such variation.
'I don't know what this chap's smoking but it obviously
'helps with the ancient art of geeing for squid.
'Anyway, squid fishing is normally done at night.'
One of the dangers of filming in South Africa is what you do
at night after sunset and it gets dark.
The South Africans are so hospitable,
they force all this wine and drink down you and you can sometimes
wake up in the morning feeling as rough as an old dog,
and should you ever happen to have a hangover like I had this morning,
the best way to cure it is to hire a squid fishing boat
for the morning around about six o'clock,
come out for three or four hours in the stiff breeze,
in a light swell, and you feel absolutely terrific,
I can assure you. Anyway, that's not to talk about my health,
it's to talk about cooking squid.
We've been catching it all morning.
A bit of oil into the wok. This is going to be a very...
This is like a Chinese wok, it's absolutely wonderful.
We'll zap in some onions.
Very quickly.... we'll zap in some squid.
A wee drop more oil.
Switch on the afterburners.
In with the peppers.
Hold on, we're on fire. Turn over, were on fire.
Turn over, look, we're on fire. Get a bucket of water, somebody!
Thank you very much. Great stuff.
"The boy stood on the burning deck, his face as bold as brass!"
It doesn't really matter, it's not my ship, we'll get a new one.
Thank you very much. Excellent. Straight over that.
OK, let's carry on.
-Why don't you put it in that?
-That would be much better, wouldn't it?
Hold on a sec.
There we are.
OK, cooking sketch part two continues.
So, to recap, after you put the fire out, you add some onions to
your oil, some squid, some peppers,
some sliced garlic...
..some green peppers.
Some green peppers, some tomato.
A pinch of salt, a grind of pepper...
..and some chilli, which you always carry in your pocket,
because it blows away otherwise.
We don't need that any more.
A few little bits of chilli.
Make it a bit spicy.
Do you know, people pay thousands of pounds to go on a holiday like this,
and we do it for nothing - we get it for free.
A tiny weeny bit of soya sauce.
Steve, breakfast is ready.
-Sorry about your ship.
-That's quite all right.
-As long as it tastes OK, it's fine.
-Good man. Have a go at this.
Ah! I forgot to put the spinach leaves in.
It doesn't really matter. It's exactly the same process,
just at the last moment you chuck those in and stir them round. I forgot.
It doesn't matter, Steve doesn't like spinach, anyway.
Although, sailors generally do, don't they?
Popeye eats a lot of spinach.
Have a go at that and see what you think.
It's a bit of chilli and it's a bit spicy but it's very simple
and very fresh, couldn't be fresher.
You can come back. No, you...
-You can sign on as a cook.
'And I will come back - one day when I haven't got the hangover
'and the seas are calm.
'In the meantime, onward, ever onward!'
And I'm sure the train spotters amongst you can tell
me the details about every nut and bolt on this fine iron horse.
For me, though, it's just a jolly good way
of exploring another bit of Africa.
This must be every boy and every man's dream
to be standing on the footplate of a real steam locomotive
and I have to...
The obvious thing, I've got to cook eggs and bacon in the firebox.
So let's see if I can do it.
First of all, you have to put some oil on your frying pan.
A few rashers of bacon.
A couple of eggs, and apparently all you do...
Who needs restaurant cars,
who needs five-star hotels when you can get a breakfast like that?
This is the Rovos Rail,
which the owner assures me is the most luxurious train in the world.
Years ago, it was how the rich and elegant people explored
the African bush.
Steam safaris without any of the discomforts of actually
traipsing through the place.
Not a bit like the overnight sleeper to London,
everyone gets a room to themselves, complete with all mod cons
and the African countryside rolls gently past the window.
But as the director keeps saying, I'm not here to enjoy myself.
This is one of my dreams come true.
I always wanted to be a railway engine driver -
failed the examination but at long last
I've got myself cooking in a train galley.
And what a train this is, too.
Most of the coaches were built in about 1928 in Birmingham.
The cooking car here I think was built in South Africa itself
in about 1938.
It's a wonderful, old, romantic, proper train.
Anyway, I'm going to cook a very simple steak with mushrooms,
onions, flamed in brandy,
a sort of steak sauce chasseur kind of thing.
So already in the pan I've got some onions, Chris.
Finely chopped, just taking colour, with some butter,
OK? Now I'll add a few mushrooms.
Just a couple. Now, you could use fresh mushrooms.
Back up to me, please.
You could use fresh mushrooms or wild mushrooms.
Any kind of... Chanterelles. You could put truffles in.
Any kind of mushroom is good in this very simple dish.
We'll let those cook away for a second.
Then we add just a few little bits of diced tomato.
Pop those in.
Diced tomato, finely chopped onions, mushrooms.
They're almost cooked now,
so we'll add a little drop of jolly good South African wine.
This stuff is called Meerlust and lust is something very
close to our hearts sometimes.
A drop of that in there.
Now, we let that wine reduce away so it flavours the mushrooms,
the onions and the tomatoes.
And so it does that more quickly, I'll transfer it onto the heat
at the back, which has a bigger, stronger flame.
And into that I'll add a little demi-glace,
which is just veal or chicken or beef stock, thickened...
in the usual way. So a little bit of demi-glace
into there like that.
Then to enrich it even further... Just test it.
A bit of pepper I think is needed.
A little bit of pepper.
A tiny weeny drop of tomato puree.
Next thing we do, we just quickly...
cook our steaks.
One. A little, tiny bit of butter on each side into a very dry pan.
I quite like to have the steak fairly rare,
so we won't cook it for a very long.
OK, we'll turn the steak over.
That's absolutely splendid.
Stand back a bit, Chris, if you will, please.
I'll have a quick slurp.
Iced-apple juice -
very refreshing in a kitchen where the temperature's
approaching 48 degrees.
Not to mention the temperature outside, which is pretty horrific.
Anyway, my steaks are cooked.
So another good thing they make here in South Africa is brandy, it's cognac.
So we'll flame the steaks very quickly.
And that will pull some meat juices out of them,
which I'll mix with the juice and the sauce that I've got here.
You see this juice in here, Chris? That's the lovely juice
from the cognac and the meat - we join those together like that.
Then quickly take out the meat before it...
We don't want it to boil in that sauce,
we just want to use the flavour of it.
Pop the meat, the steak, onto a crouton.
I've already fried some little chicken livers as a kind of garnish,
so we'll pop those round the side.
Just fried in butter, flamed in cognac, that's all they were.
Nice little bit of juice that comes out of them as well.
And then I'll put my sort of chassear sauce around it, like that.
Like so. Let me just tidy up the plate a fraction.
Let me add a little sprig.
Couple of little leaves of fresh rosemary.
And I think that's a really tasty little snack.
And, by the way, the meat is ostrich.
'And so, as the train rumbles on into the night,
'it's a quick change out of the working togs into something more
'suitable for the veneer and crystal glass surrounds of the dining car.
'Oh, to be an Edwardian now that Africa's here.'
That's absolutely splendid, thank you.
It's very strange - you find yourself on trains,
you find yourself on boats, you find yourself on planes,
and at the end of the day, they basically all go to bed,
or they sit in the back there just talking and playing Scrabble.
And what do you do when you're on the road?
You get a few bottles, you get some fruit, you get some stuff,
and you make one last one for the road.
I don't really know what I'm doing here, but I want to try
to encapsulate, if I can, the kind of spirit of South Africa.
So, what I thought I would do...
I thought I'd pour some brandy into a jug.
And it's only me and you and the camera, so we can drink ourselves,
and it's not me, it's the piano that's been drinking.
I thought we'd throw some of the brandy,
and I thought we'd throw some strawberries in.
I thought we might take a handful of ice.
And why not?
I thought we might put some cane sugar in.
And then I thought we might take this strange device,
which looks like an outboard motor.
Then I thought we'd probably pour what is effectively
a strawberry daiquiri into the bottom of this moving glass.
Cos the train, too, is moving.
And then maybe we would put some double cream...
Or, actually, it's single cream.
Maybe this strange bottle of strawberry cream...
..into there, too, because it's kind of an alcoholic milkshake
for lonely people late at night on trains,
who have come from nowhere, and appear to arrive...nowhere.
Maybe put another couple of strawberries into that one.
Maybe just a dash of angostura bitters.
Cos there's always a bitter slice to every kind of life.
And then, on top of this iced brandy strawberry flavoured alcohol,
with any luck, we just float some strawberry cream...
..across the top.
And we might think, on a night like tonight...
..of pink ladies and the blues.
Africa, I love you.
TV gold, I think you'll all agree.
As ever on Best Bites, we're looking back at some of the most
memorable recipes from the Saturday Kitchen archives.
Still to come on today's show - Adam Byatt and Simon Hulstone go
head-to-head in the omelette challenge,
but who will come out on top?
Paul Foster goes all out with Wagyu beef - he serves up
a perfectly cooked sirloin, alongside a slow-cooked brisket,
and even a wonderfully fresh Wagyu tartare. A beef fest.
And Al Murray faces food heaven or food hell.
Did he get his food heaven,
peach crumble tart with vanilla ice cream, or did
he end up with his food hell, baked rice pudding with raspberry sauce?
You can find out what he got at the end of the show.
Now, time for Jun Tanaka.
He's cooking a smoked pigeon salad with beetroot, apples,
and walnuts, and it must have been cold in the studio,
as James has kept his coat on. He won't feel the benefit.
-Good to have you on the show. Welcome back.
-And happy new year.
-Happy new year.
-What are we cooking, then, first?
I'm going to do a warm salad of smoked pigeon, with walnuts,
beetroot and apples. Now, pigeon's one of those things that people are
a bit squeamish about,
because they instantly think about the birds flapping around
Trafalgar Square, but the one you eat is completely different.
-So we've got a woodpigeon, which is wild,
and the free-range farmed pigeon, a lot plumper.
-And you see the difference between the two.
-This one's stronger, gamier sort of flavour.
-This is a more subtle flavour, and it's a lot plumper as well.
So, for the salad,
we've got some cooked beetroot - you can buy at any supermarket.
-Some walnuts, apples, red onion, some walnut vinegar,
some Cabernet Sauvignon vinegar, which is a red wine vinegar,
-and some red chard.
-So, if you could make that salad for me...
I love doing all these sort of jobs, you know that.
-OK, so you're going to cook the pigeon.
Now, this is quite interesting - you're going to smoke it in
the oak chippings as well.
-So, all you need for that is a pan with a tight-fitting lid.
Then you put one of these little steaming things in.
Make sure you've got aluminium foil at the bottom,
otherwise it's going to taint the pan.
-And you'll have to buy a new pan, afterwards.
So, aluminium foil, and the oak chippings you can get from...
-You can get from garden centres, online now, as well.
Or, if you can't get hold of it, just use fresh tea.
Lapsang Souchong is great - it's got a great, smoky flavour -
or, for a more delicate flavour, go for a fruit tea or something.
Yeah. This is hot smoking,
so it will actually cook it if you leave it for long enough in there.
You know, smoking, actually, if you go back far enough,
was actually a method of keeping insects off drying meats.
Before refrigeration, freezers, and sort of any way
of preserving meats, they used to dry the meat out in the sun,
and they found that insects used to lay their eggs on it,
and they decided - light a little fire,
blow the smoke over the meat,
-and that keeps the insects off.
-What's he talking about?!
-I don't know!
I was trying to give some useful information,
and then you ridicule me!
He goes on the computer before he comes on the show,
and he's found another fact about squab pigeon, haven't you?
-Go on, then.
-I was on the computer, Googling it last night.
Squab pigeons, you can eat it with a clear conscience,
because it's only free-range.
When they're little babies, they're fed a milk,
and you can't artificially manufacture it,
-so it's always free-range.
-There you go.
-The wonders of Google.
-Free-range is good.
-So I've got the beetroot here.
A quick tip - if you've got cooked beetroot
and don't want it on your hands, the marking of beetroot, take some oil
and rub it all over your hands first, before you peel it.
It will actually prevent your hands from going bright red.
There you go. When you wash it all off, it should, in theory, work.
My mother taught me this, so
if it doesn't work, I'll end up with beetroot juice
all over my hands, but it should work. There you go. So, what's next?
-So, beetroot puree.
-I've got some more cooked beetroot.
Going to peel it.
-Now, you said you can cook your own beetroot?
-Yep, you can.
Cook it in the skins, of course, don't you?
Yeah, because you lose the colour otherwise.
-Would you roast or boil it?
-I would always roast it.
Put it inside tinfoil, little bit of garlic, some thyme,
olive oil, and you bake it in the oven. It takes about an hour,
and you just test it with a metal skewer, pierce the aluminium foil.
If it slides in easily, you know it's cooked.
Just peel that all like that.
I love how I get the really good jobs by doing this.
Now, apart from your restaurant,
you're currently writing another book? Well, your first book.
My first cookbook, yeah - I'm really excited about that.
So it's just...
Starting to write it now.
Its working title is Simple To Sensational,
and it's basically in two parts -
you've got basic recipes that any novice cook can attempt,
but for each basic recipe I have a more refined version,
showing that with a few simple tips and tricks and techniques,
that you can transform something really basic into something...
-Mother, that didn't work!
-Lemon juice and water.
She also had me as a child doing the onions, so I was like this.
Remember those gimmicks you had when you were a kid?
If you put that in your mouth...
What does that do?
-It doesn't make you cry.
-Keeps him quiet!
I never learned that until I was about 14!
There we go, we've diced all that, that's all done.
-You're going to make a dressing for that in a second.
For the puree, really simple -
chopped beetroot, got some butter in there,
some red port, and a touch of vinegar. And you just boil that -
it's already cooked, you just want to boil some of the liquid off.
This is the red wine vinegar.
Not the standard red wine vinegar you buy everywhere.
-This is Cabernet Sauvignon vinegar.
The flavour is totally different.
Yeah, it's a bit sweeter, and it's thicker in consistency.
You can get them from Spain and this one's from Australia, I believe.
-So, there you go. Readily available.
The pigeon - now, this is the thing with this -
you don't want to do this next to your curtains at home, do you?
-No, you don't.
-Cos it stains them.
So, literally, if you're doing this, just be careful.
So, the pigeon, if you look at it,
it's slightly cooked on the outside, but still raw in the middle.
It's got a lovely, smoky flavour.
We just need to pan-fry that for about four minutes,
and I'm going to pop those in with the legs.
You want to serve pigeon nice and pink.
Skin side down.
But if you left it in there, in the smoker,
it would actually cook right the way through.
Yep, but if you did that, the smoky flavour would be a bit too much.
Bit too much. There you go.
Right, OK, I'm going to toast off these little hazelnuts as well.
In this salad, you've got your chopped beetroot, apples,
diced red onions, a little bit of honey.
A touch more Cabernet Sauvignon vinegar.
Beetroot with honey and vinegar is just a fantastic combination.
It's a real chef's...
-Talking to Bryn earlier, chefs love beetroot.
-I love beetroot.
I like beetroot risottos, and all kinds of stuff like that.
I don't know what it is why people don't go for it.
Do you think it's the cooking of it?
It DOES take an hour-and-a-half to roast off in the oven.
-Why people don't like to use it?
-You know when you're at school, the sliced one...?
Yeah. Sort of doused in vinegar with loads of onion inside it.
I think it's the memory of having that that puts people off.
-Little bit more.
-Bryn, do you use much beetroot?
I use beetroot a lot, especially this time of year,
cos it's a great vegetable. You can pickle it,
make a puree like Jun is doing now.
It's so versatile, adds some great flavours into it.
-In goes the beetroot.
-It takes a lot of flavours, as well.
-Can you just blend that for us?
No, I'm going to stand out of the way at this point.
Cos you did it in rehearsal!
-I'm stepping out of the way!
-Give it a quick blitz.
Oh, that's not too bad.
-So what you're after is just a light puree, yeah?
Get the plate over.
It's got a really vivid colour, this, hasn't it? Fantastic colour.
If I pop it into the bowl, you can see the colour of that.
Amazing colour to it.
-There you go.
-I think we're...
ready to go and that.
Fabulous. So, the pigeon that you've got there, turned it over.
Cooking the legs in there as well.
-They'll take about what, five, six minutes?
-The legs take slightly longer than the breasts.
And with the legs, I like to cook them all the way through,
just because it's a lot easier to eat.
They tend to be a little bit tougher than the breasts.
So you want to cook them right the way through.
And do you think the secret with pigeon is keep the breasts pink,
-though? That's the thing?
And if you were doing it in a different kind of recipe,
-you can roast it on the bone.
And keep it really, really moist, but for this recipe,
taken it off the bone.
Taken it off the bone, just because you want that smoky flavour
-to penetrate into the pigeon, so...
-There you go.
Beetroot goes straight in the middle.
The colour of it looks fantastic.
Pigeon breast straight on the top. Couple of legs.
And then, just to finish off, a few red chard leaves.
That looks really nice.
-That's it - simple.
-So, remind us what that dish is again.
That's woodpigeon salad, smoked, with walnut, beetroot, and apples.
Simple as that.
Fantastic. There we go. And now you get to try this.
-Pigeon at 10:10 in the morning.
-Do you like pigeon?
-I've never had pigeon in my life.
-Never had pigeon?
-No. Look at that.
I'm just going to show people, just to say that this pigeon here,
if you cut it through, look, there you go.
-Oh, my God.
-Beautiful. Beautiful. That's how it should...
-That looks wonderful.
-That's how it wants to be. Dive into that.
-Tell us what you think of that.
I wouldn't normally use a knife and fork.
You could do this with duck as well.
SHE SMACKS LIPS
-Have a bit with the beetroot, tell us what you think.
And I hate beetroot, but this looks really good.
-Look at that!
-Try it with the puree.
-Pass it down.
-I can't believe that's beetroot.
Yeah, beetroot, like you say, the puree,
-and the raw and the cooked really do go well together.
-And particularly with the apple,
-adds a nice little flavour to it as well.
Yeah, there's a freshness to it.
-The secret of that dressing is the vinegar.
-And the honey.
Sweetness and sharpness. Works well with beetroot.
If people want to try that smokiness at home,
or want to try doing chicken, you can do that exactly the same way.
-Yep, or a piece of salmon.
-Do you want a bit more?
-Just flash it through the oven to finish it off.
-Happy with that?
-Bryn doesn't even get a look-in!
-He's had some!
the amount of flavour from the time it's been smoked.
-A lot of depth in flavour from the smoking. It's beautiful.
That dish looked amazing,
and they all thought it tasted pretty good, too.
Now it's omelette challenge time.
Today, Adam Byatt takes on Simon Hulstone, and as it's Simon's
first time, he just wants to get his face on the board.
Surely he can manage that, can't he?
Right, let's get down to business.
It's the omelette challenge - you know the story by now.
Adam's sitting pretty good in the blue part of our board.
You think you can go any higher?
Er, possibly, I think so.
Simon, your first time on here. Who would you like to beat?
Er, it's got to be Mr Turner, really, hasn't it?
Mr Turner, that should say 28 DAYS, to be honest, not 28 seconds.
So, usual rules apply. Let's put the clocks on the screens, please.
Three egg omelette, cooked as fast as you can. Are you ready?
-Three, two, one, go.
Oh, pretty confident.
-Yeah. Nearly had fried eggs for a minute, there.
-Yeah, yeah, yeah.
-See the concentration on their faces?
-Simon, Simon, Simon.
-Come on, Chef, give me that.
I don't know whether I need a fork or a straw.
-I seasoned it.
Do you know? There's... HE LAUGHS
That's cooked, James, don't worry.
People actually feel sorry for me after four years of this.
-Is that nice?
-Both different, yeah.
Simon, take that to France.
-Think you're quicker?
-Erm, not... Probably similar, I'd imagine.
21. Not quick enough. Both pretty useless, to be honest.
Simon, I don't mean to be condescending,
but a quick tip for you - you're supposed to cook the eggs.
Anyway, now time for Paul Foster, who I think is determined
to use every piece of equipment in the kitchen for just one dish.
What's the name of the dish, first of all?
It's Wagyu beef, and this is incredible.
Look at the marbling of that fat.
And this is perfect Wagyu for me - I don't like it too white,
-I still like it to have some meat in it.
So that's the sirloin. This is the brisket.
And the brisket, we're going to slow cook in beer.
-Now, this is English Wagyu, this one.
-It's English Wagyu, yeah.
It's from a farm - a really, really small producer,
-near Stonham in Suffolk.
I went to see the farm a couple of weeks ago, and it's fantastic.
Yeah, one of those, erm...
One of those experiences where you meet somebody that's as
passionate as you are, and I believe that if you buy or produce
-the best, most incredible ingredients...
..add some skill and some passion, and you get great food.
It's quite a simple formula.
Yeah. You don't have to mess around with it too much, do you really?
-This stuff is good.
-No. Not at all. When it's amazing it takes...
Doesn't need a lot of components, a lot of different ingredients.
So what am I doing here?
Is this thing called black garlic or is this smoked garlic?
This is smoked and fermented so this is like a black garlic.
It's got a really treacly flavour. I'm going to make a dressing,
like a gastrique, so sugar, vinegar, black garlic.
We're just going to roast it off and blend it so it's nice and sweet and sour.
You can buy this in the supermarket now, can't you, this black garlic?
-You can, yes. It's really good stuff.
-OK. There you go. Right.
-What does Wagyu mean?
-What is Wagyu?
-Wagyu is the herd, that's the breed of the beef.
It was originally bred... Excuse me.
..bred as a working cow and what they found from eating it was that
you get this amazing intermuscular fat which adds all that moisture,
all that flavour.
From that they changed it from a working cow and bred it into a food.
And it's been going for years in Japan.
Yeah. It traditionally costs... very, very expensive.
But now, as it comes to this country and we are producing our own,
-it gets a lot cheaper as well.
But Australia do quite a lot...
Even America they do some Wagyu as well.
What do you think...? For me personally I prefer Wagyu to Kobe.
-Because Kobe is almost too tender.
-Slightly sweeter, yeah.
Yeah, me too.
I prefer this and I think this personally for
me it's better for the English market.
People can be put off by how fatty and soft it is.
So I'm just going to lift this brisket up.
See how it's got a lovely colour? Oh!
We are under pressure today because Matt is a bit of a chef as well.
-You were in Hell's Kitchen as well, weren't you?
-Yes, I was.
Utmost respect for that industry now. It was an amazing experience.
-Actually Gordon is in Caesars as well.
-He is. But you came, what?
It was third you came? Or something like that.
I don't know what I came. I just know that I was there for...
-It was definitely hell and it was definitely a kitchen.
It's good enough then, isn't it? It's good enough.
Right, so what's next?
It messes you up, this. That's why I wear aprons in the kitchen.
-I don't wear posh shirts in the kitchen.
-So the beef has gone in.
The beef has gone in. Some beer, just a good, light bitter.
And then some chicken stock, a nice brown chicken stock.
Do you offset that with a bit of sweetness as well...?
Yes. Just some nice runny honey.
Obviously, bitter is bitter so you just need to offset that, balance
that out, and this will reduce down to a nice glaze once it's braised.
-Now there's what you said about the gastrique.
That's the sugar and vinegar gone in there with the black garlic.
OK, I'm going to blitz that together.
The beef is going to take about three hours.
Around 140 degrees, really nice and slow, and break those muscles down.
-I'll just open this oven up.
-I keep missing that.
Do you have to keep basting that or does it just sit there?
No, as long as you cover it well, you can...
It's got enough fat to keep it moist.
Now, tell us about Mallory Court. It's had a big refurbishment.
You've been there, what, about a year now?
-It will be a year coming up February.
It's a stunning place and I'm a local guy so I've known
a lot about it. It had a Michelin star for years.
Last year had a refurb on the ground floor and it's a beautiful place.
-A lovely country house. You came not long ago, didn't you, had the tasting menu?
Yes, it's stunning.
It's an honour to work there and represent it, really,
as I know so much about it.
And I've grown up with it being this really iconic place in Warwickshire.
So some of the beef as well I'm just going to cut into a tartare.
Sirloin is so soft, it's like fillet, so you can eat it raw.
So we are going to tartare one bit and then...
-I'll give you a little bowl there. There we are.
And then basically with the other part you're going to pan fry it.
Yes. So this part here. A red hot pan. A tiny bit of oil.
And this is a technique that I'm not going to claim.
It's something that Heston does.
It's a brilliant, brilliant technique.
-And basically you add the steak to a red-hot pan...
..turn it every 20-40 seconds, keep turning.
And what you do,
you don't lose any heat from the pan so you build up a really nice crust.
I'll just move this.
I mean, a lot of people with Wagyu, the expense part of it,
that's what people are worried about.
But if you buy the UK one, the prices are much, much cheaper.
It is much cheaper. It's still expensive.
-But you get what you pay for, don't you, at the end of the day?
What's the comparable price between normal steak and...?
-It varies, really.
-Sometimes, about 15, 20 times more.
Yeah. Right, so we've got... That's your little bit of tartare.
So what's next, then? Every 20 seconds you're going to turn that.
Every 20 seconds. You'll see it build up a lovely crust.
We've got a sauce over here which I'll keep blitzing. What's next?
-So this is the finished brisket.
Brisket I'm a fan of anyway.
But Wagyu brisket is even better. Cos it's got all that fat inside,
it stays really moist. So you see you've got this beautiful piece.
I've got some finished stock here and I'm just going to glaze the brisket up.
We've done a lot of things in my year on this show but getting
-the tendons in the fryer is a first for me.
-So can we get the tendons in the fryer?
-We can get them in the fryer.
These are heel tendons, so from the Achilles heel.
-If you could watch that steak for me.
So, from the Achilles heel, we've braised these,
cook them really slowly, about four, five hours.
And then sliced them, dehydrate them,
-and then just cook them 180 in the fryer.
And you'll notice they'll puff up like a really nice puffed crisp.
-They go like a pork cracker, really, that kind of stuff.
-They take about 30 seconds.
-Paul, how much time it takes to make these?
-You should have bought a packet of poppadoms!
-Anybody can do it at home, it's easy.
-See how they're puffing up?
You've got to make sure you keep pushing them down
so all those brown bits go nice and white. If they've got any brown bits on it they're going to be tough.
You actually cook the muscle itself,
or cook the tendon itself, and then dry it out, that's the key to it.
That's the key, yeah.
-OK. So they are ready. If you can take that steak out of the pan.
-There you go.
-OK. Sea salt straight away.
As you've still got that bit of oil on there, you want it to stick.
-That's it. Simple.
-Right. I'm there with this. The sauce is done.
-The steak's ready.
-And then we're almost there.
-This brisket, you just put in a glaze, do you?
Yes, a glaze of the beer, chicken stock and honey,
add sometimes a bit of Cabernet Sauvignon vinegar,
just to cut through the bitterness and the fat.
But it's important to taste the finished liquor and then see how much it needs.
OK. These look great, though, don't they?
There's just a nice little bit of the tartare on it as well.
Yeah, they're lovely. So for the tartare,
classically you'd have egg yolk,
-gherkins, et cetera.
-I just like a little bit of shallot,
a little bit of parsley, let the beef shine.
And I've got a really interesting ingredient to go on top of that,
which is a cured egg yolk.
Which, it looks quite unappetising,
-it looks like dried apricot.
-So, again, another long process.
Something we have to do well ahead of time.
We salt an egg yolk for 12 hours and then wash it off really well,
dehydrate it, and then you end up with this.
And we use it to finish dishes. We'll grate it over the top.
And you get this lovely creamy texture and it adds
a layer of seasoning as well.
Beautiful. Right, and there's your little brisket
that I shall lift up
with your sauce and then you can start to plate it up.
-I'll just get the...
-If you look after the broccoli.
Drain that off. You just want that with a bit of butter in here?
Yes, just a bit of butter, a little bit of sea salt.
-Right. Bit of salt. I'll get you a plate.
And a bit of butter.
That's the only be to eat the Wagyu, as well. It's got to be rare.
Well done, you may as well turn veggie.
And then what about this gastrique that you've got in there?
Is that a little sauce that's going to go round the edge?
Yes, that's a little dressing, so it's slightly sweet and sour,
almost like an Asian influence on there,
-but with a British take on it.
-There's your broccoli.
-Buttered and seasoned.
Purple sprouting, it's great broccoli.
Height of its season now. Works with loads of different things.
Use the leaves, use the stalk, don't waste any of it.
-A little bit of the dressing.
-There you go.
-This is this strong garlic, smoked garlic...?
And there's a lot of garlic in there. What did you do,
-about four cloves or something?
-All of it.
-All of it. Brilliant.
You know, it tastes nothing like that rawness you get from garlic.
-Do you want a bit of the sauce?
-Yes, I'll glaze a bit of the...
Glaze a bit of the brisket.
-And finish with some parsley oil.
-So give us the name of this dish, then.
So we've got English Wagyu,
brisket and sirloin, with crispy heel tendon.
-That's what it is.
A crispy heel tendon. Ever had one of those?
I've been called that a few times!
Right. Well, dive into that one cos this is really, really special.
-A plate of indulgence.
-There you go.
-Have a try of that.
-Yeah, poppadoms for me!
Yeah! Tell me what you think.
-The beef, you just want to flash fry it.
Get a really nice crust, caramelise it, get that Maillard reaction,
get the flavour going.
-This is beautiful.
-Happy with that?
I think that's what you call a homage de boeuf,
and what a homage it was. Well done, Paul.
Now, when Al Murray came to the studio to face his food heaven
or food hell, he was pushing for peach.
But would he have to resign himself to rice? Let's find out.
Right, it's time to find out whether you've sent Al
to food heaven or food hell. Al, just to remind you,
your version of food heaven would be this.
Yeah, golden syrup. Look at that.
Which I could turn into a treacle tart.
-Beautiful British pint of golden syrup.
-Alternatively, it could be
-this stuff over here, the dreaded rice.
-Rice pudding, though.
-How do you think the viewers have done?
-I don't know.
I've no idea. Do the public love me?
That's the question.
They love you, but don't love golden syrup, so get rid of that, guys.
-There go the ratings for tonight, Al.
-They've gone for food hell.
-Rice, rice, baby. OK, right.
-58%, so it was close.
-Oh, it was close,
-that's all right, then.
-Quite close. So, Raymond, if you can get on
-and do the raspberries for me that would be great.
-OK. Raspberry man.
We're just going to do a quick and simple warm raspberries.
We've got some raspberries, icing sugar, touch of water there,
warm them up. Now, for our rice pudding.
What I've got here, I've got some Thai jasmine rice.
-Oh, get you.
-Oh, yes. Well, we thought you were coming,
blow the budget and all that.
Instead of pudding rice, we've got some Thai jasmine rice.
Now, the secret, I think, with rice pudding is just to gently
wash the rice first. See how much starch is coming out there?
-Yeah, it's incredible.
-With pudding rice in particular,
it can be very, very thick and stodgy.
To stop that just wash it slightly.
Then into there now, we're going to put some double cream.
-Just a small amount.
-Low fat food, you know.
After I've had that broccoli soup with the cream and the...
-Give that a quick stir.
-Light and healthy.
Matt's buttered our dish there.
Raymond... Raymond's just sauteing off the fruit.
-Little bit of icing sugar...
-..touch of berries,
some raspberries. Raspberries are really good anyway.
Little bit of Kirsch would be very nice with that.
We haven't got Kirsch, Raymond, so you have to use water.
There you go. You've blown the budget with your black truffle.
-Here's our Kirsch.
-And we've got some sugar.
-Now, I'm going to use golden...
-What sort of man has a black truffle
-in his pocket permanently?
-Don't ask him, don't ask him, I don't know.
There you go. Touch of that.
-If you can split me a vanilla pod as well.
So, Matt's got a vanilla pod there. It's always important
to buy Bourbon vanilla pod. Bends without it snapping, you see.
-It's not chocolate, before you say it.
-Nice and fat one.
That's an unusual name, Bourbon vanilla pod, isn't it?
Comes from Madagascar, vanilla pods. There we go.
-We've got some nutmeg.
-Freshly grated nutmeg, which I love.
Do you like rice pudding, Raymond?
-Are you a big fan?
-I love it completely.
-Mine is the best in the world, OK?
-Yours is the best, is it?
I took about six hours... Of course it is.
It's absolutely amazing. I love it completely.
There we go, straight in there.
Including the pod. Go on, throw the whole lot in.
-Now, all we're doing is just...
-I give you a good recipe
because I find that completely wasteful, you know that.
You stick that in there and then take it out afterwards.
You can cure it with a bit of syrup, you could use...
Raymond, put that in your pocket with the truffle and take it home.
It's so wasteful, so bad.
Right, we're just going to... Basically, what you want to do
is just warm this up, Raymond. So don't allow it to boil too much.
Just warm it up.
And then Matt's got a butter dish and we take the whole lot.
See, there's quite a small amount of rice.
-There's not very much rice in there.
-But it'll absorb in nicely.
-You want the raspberries?
-No, no, no, no.
The secret of this is to gently cook it, I find.
So gently cook it in an oven, and I always find rice pudding
when it's cooked on the stove can be quite thick and heavy.
I always think rice pudding's better off in the oven
cos you've got that skin on the top, which I love, the skin over the top.
But pop it in the oven, which we've got over here.
Now, this goes in about 350 Fahrenheit,
so about 160 degrees centigrade,
and it needs to cook for about 30 to 40 minutes,
something like that.
You end up with this really rich...
Mine cooks for three hours.
And, Raymond, you can take that home as well, there you go.
-Should be shot, James.
-Come on! It's delicious.
If you were in my kitchen, you wouldn't last two minutes.
I applied for a job, but you didn't have any when I was 16.
I learned something, definitely.
What about him and his omelette, though?
Icing sugar, rather than brown sugar.
And icing sugar, if you caramelise it with icing sugar,
-you almost get this sort of mottled sort of texture to it.
But also with icing sugar, the great thing about this,
when you caramelise anything, like on a lemon tart
or anything like that, you don't taste the grains. You just taste
the sugariness and the caramel.
Just over the top of there.
Look at that.
We've got a spoon there.
And all we do now...
-That looks lovely.
-It does look good.
That looks creamy and delicious.
There you go.
It's all lopped on the side there.
Little bit more on there.
And then we've got some of these lovely warm raspberries.
I just serve them whole because they are so lovely like that.
Yeah, yeah, delicious. Again, just nice and simple like that.
You can do a strawberry sauce with it if you want,
but that, I just think, is delicious. Girls! Look at them,
-they're all ready. Bring over the glasses.
Al, that's your idea of food hell, would you believe?
I can't believe it, but there you go.
-Girls, you've got some irons there.
Raymond, dive in. We've got some wine to go with this.
There you go, Al.
James, I'm quite amazed because...
What are you quite amazed about? What's wrong with it?
I'm amazed, the recipes are so simple, they're so accessible.
Yet, there's so many of these wonderful cookery shows,
yet nobody cooks at home. Can you tell us why?
-Cos they're all watching television.
Has it changed your mind about rice, Al?
That's the best rice pudding I've ever eaten.
"Best rice pudding I've ever eaten."
-That is unbelievably good.
-It's nice with the raspberries.
The raspberries just cut through,
adds a little bit of sharpness to it.
Raymond's raspberries, I think, are the clincher.
Oh, they would be, yeah. I've actually made that once before
-with clotted cream. Girls, you like that?
I think we can all agree - rice is very nice.
I'm afraid that's it for the show today.
I hope you've enjoyed taking a look back at some of the
delicious dishes from the Saturday Kitchen store cupboard.
I'll see you back soon. Thanks for watching.