07/01/2018

0:00:02 > 0:00:04Good morning. What a line-up we've got for you today

0:00:04 > 0:00:06from Michelin-starred chefs, to a legendary Osmond

0:00:06 > 0:00:08and a whole host of mouthwatering dishes thrown in.

0:00:08 > 0:00:10So, grab yourself a cuppa, put your feet up

0:00:10 > 0:00:13and settle in for another helping of Saturday Kitchen Best Bites.

0:00:33 > 0:00:36Welcome to the show. Now, we've been digging through the archives

0:00:36 > 0:00:38to bring you some great moments from Saturday Kitchen over the years

0:00:38 > 0:00:40and coming up,

0:00:40 > 0:00:43Hugh Dennis enjoys pan-fried mullet, served with teriyaki risotto,

0:00:43 > 0:00:47enoki mushrooms, dried seaweed and a kaffir lime foam.

0:00:47 > 0:00:49Lawrence Keogh is here with a classic beef dish.

0:00:49 > 0:00:52He makes a stroganoff with fillet of beef, paprika, mushrooms and cream

0:00:52 > 0:00:54and serves alongside riz pilaff.

0:00:54 > 0:00:58And it's dessert time as Monica Galetti serves a fancy fondant.

0:00:58 > 0:01:00She makes a chocolate and peanut butter fondant

0:01:00 > 0:01:03with cheat's banana ice cream and roasted peanuts.

0:01:03 > 0:01:06It's Simon Hulstone's first attempt at the omelette challenge

0:01:06 > 0:01:09as he takes on Adam Byatt and then it's over to Richard Corrigan

0:01:09 > 0:01:11who's doing his take on surf and turf.

0:01:11 > 0:01:14He roasts suckling pig before deep frying oysters

0:01:14 > 0:01:18and serving with an apple cider dressing and crispy crackling.

0:01:18 > 0:01:21And, finally, Jimmy Osmond is here to face his food heaven

0:01:21 > 0:01:23or his food hell. Did he get his food heaven,

0:01:23 > 0:01:25chicken Veronique with crispy braised potatoes

0:01:25 > 0:01:28or his food hell, grilled and smoked mackerel with horseradish cream

0:01:28 > 0:01:29and beetroot salad?

0:01:29 > 0:01:32You're going to have to find out if he'll be singing with delight

0:01:32 > 0:01:33at the end of the show.

0:01:33 > 0:01:34But to kick us off this morning,

0:01:34 > 0:01:38the excellent Shaun Rankin is here with a hearty winter soup.

0:01:38 > 0:01:42It's Shaun Rankin. Good to have you on the show for the very first time,

0:01:42 > 0:01:44and congratulations in the last series of the Great British Menu.

0:01:44 > 0:01:47- Thanks.- Everybody coming to your place for dessert, then?

0:01:47 > 0:01:49- For treacle tart, yes. - For treacle tart.

0:01:49 > 0:01:51- People flying in from Whitby for treacle tart!- What are we cooking?

0:01:51 > 0:01:54Today, we're going to do something really simple,

0:01:54 > 0:01:56- seeing as it's my first time on the show.- Yeah.

0:01:56 > 0:01:58But again, you know, emphasis is on combination of flavours like

0:01:58 > 0:02:00- I do in the restaurant.- OK.

0:02:00 > 0:02:03Using local scallops - nice, big, sweet scallops and potatoes...

0:02:03 > 0:02:07- Unfortunately, no Jersey Royals at the moment but...- Coming in.

0:02:07 > 0:02:09- We are going to do a potato and chicken soup.- Sounds good to me.

0:02:09 > 0:02:11With roasted scallops, chorizo sausage,

0:02:11 > 0:02:14finished with a little bit of pousse and chicken scratchings.

0:02:14 > 0:02:17There you go, chicken scratchings. We'll get onto that a bit later.

0:02:17 > 0:02:19With the potato here, you want me to peel this and dice it all up?

0:02:19 > 0:02:22If you peel that and just dice that quite small, that'll be brilliant.

0:02:22 > 0:02:25Any particular potato people should be buying for this?

0:02:25 > 0:02:27- Marfona. Marfona is better.- Right.

0:02:27 > 0:02:30Cos Marfona's great for mash, not like a King Edward, or something.

0:02:30 > 0:02:32- That's all you're doing, you're making mashed potato...- Right.

0:02:32 > 0:02:36- ..in stock.- Right, OK. - You'll get a really creamy...

0:02:36 > 0:02:39..sort of end to your soup, really, if you know what I mean?

0:02:39 > 0:02:42Now congratulations must go out, first of all for the restaurant

0:02:42 > 0:02:43- but your Michelin star. - Yes, thank you.

0:02:43 > 0:02:46- You've kept it for, what, the fifth year running?- Sixth.

0:02:46 > 0:02:48- Sixth year running. - Six years, yeah, yeah.

0:02:48 > 0:02:51It's not an easy task, as...

0:02:52 > 0:02:53..so many people can vouch for.

0:02:53 > 0:02:56The guide's just come out... It's this month, isn't it?

0:02:56 > 0:02:59Yeah, just come out last week. I was really happy to keep that.

0:02:59 > 0:03:02- In here we're just going to roast the shallots quickly.- Yeah.

0:03:02 > 0:03:05- No colour, with some fresh thyme. - Yep.

0:03:05 > 0:03:06I'm going to cut the garlic in half

0:03:06 > 0:03:08cos I don't want it to get too small and burn.

0:03:11 > 0:03:13- OK.- I'm just going to sweat that down.

0:03:13 > 0:03:16And you've been busy not just in the restaurant as well,

0:03:16 > 0:03:18but writing a cookbook, is that right?

0:03:18 > 0:03:20Yeah, at the moment, writing a cookbook.

0:03:20 > 0:03:23- So hopefully that's launching at the end of the year.- Yeah.

0:03:23 > 0:03:25Just waiting on the seasons in Jersey to get all

0:03:25 > 0:03:26the really good photography,

0:03:26 > 0:03:29so everyone can see what Jersey is all about, really.

0:03:29 > 0:03:32Cos it's only a small island but it's just packed full of great food.

0:03:32 > 0:03:36Aw, it's just... I call it... I know it sounds a little bit crass

0:03:36 > 0:03:40but I call it my little kitchen garden, which it is, to be honest.

0:03:40 > 0:03:42For people who don't know where it is,

0:03:42 > 0:03:46- it is very, very close to France? - It is, 14 miles, thereabouts.

0:03:46 > 0:03:49- It's great for us because we can just hop over on the ferry.- Yeah.

0:03:49 > 0:03:53A day out, Rennes market, that kind of stuff. Brilliant.

0:03:53 > 0:03:55OK, so onions...

0:03:55 > 0:03:58- Sorry, shallots, I mean. - Potatoes, water.- Potatoes, water.

0:03:58 > 0:04:00Just to get rid of any excess starch in there?

0:04:00 > 0:04:01Yeah, that's right.

0:04:01 > 0:04:03The potatoes can go in.

0:04:06 > 0:04:08- If you could peel a chorizo... - I can do that, yeah.

0:04:08 > 0:04:12- We'll just warm that up in olive oil, it'll be brilliant.- OK.

0:04:12 > 0:04:15So the potatoes go in,

0:04:15 > 0:04:16followed by the chicken stock.

0:04:18 > 0:04:21Now this is cooking chorizo, this is not the normal stuff, the dried one.

0:04:21 > 0:04:24- This is cooking.- Soft. - It's nice.- The soft one.

0:04:24 > 0:04:26I am going to use a little bit of potato water as well,

0:04:26 > 0:04:28just to cover that.

0:04:30 > 0:04:32That'll be nice.

0:04:32 > 0:04:34You're saying people are flying in from all over the place

0:04:34 > 0:04:36- to taste this treacle tart.- Yeah.

0:04:36 > 0:04:39Explain to us a little bit about the restaurant. Where is it?

0:04:39 > 0:04:42What's the food all about and...you know?

0:04:42 > 0:04:45- Have you got pepper there? Sorry. - Whereabouts is it?

0:04:45 > 0:04:49- It's in St Helier.- Yep. - Which is the main town in Jersey.

0:04:49 > 0:04:50We've been opened...

0:04:50 > 0:04:54Our seventh year now. Erm, 60 covers.

0:04:54 > 0:04:57My style of food is again based on classic combinations

0:04:57 > 0:05:00and flavours, just retwisted into, you know,

0:05:00 > 0:05:01sort of new-style cooking, really,

0:05:01 > 0:05:04using a lot of different cooking methods, water bath techniques,

0:05:04 > 0:05:07you know, that keeps things now.

0:05:08 > 0:05:10- Full of flavour.- Local ingredients

0:05:10 > 0:05:13- but with a modern cooking technique twist.- Yeah.- There you go.

0:05:13 > 0:05:16All right. So the idea is we cook this for how long?

0:05:16 > 0:05:19We just cook that until the potatoes fall apart.

0:05:19 > 0:05:20Probably around 15 or 20 minutes.

0:05:20 > 0:05:23- OK, then we end up with this one that we've got over here?- Correct.

0:05:23 > 0:05:25- And you want me to blitz that, don't you?- You can do, yeah.

0:05:25 > 0:05:28What I'll do is I'll just finish that with some milk.

0:05:28 > 0:05:31- If you can blitz that, that will be brilliant.- Blend that, OK.

0:05:31 > 0:05:33I'll open the scallops.

0:05:33 > 0:05:36Now, you're using a special tool for this.

0:05:36 > 0:05:40Yeah, it's a bit of a putty knife, yeah, but it does the job.

0:05:40 > 0:05:41- A DIY putty knife.- Yeah.

0:05:41 > 0:05:45It does the job, it's a bit, like, concaved on one side, which

0:05:45 > 0:05:49- helps with the round at the bottom of the shell.- Right.

0:05:49 > 0:05:52And as you said, "putty", that's not a Jersey accent, is it?

0:05:52 > 0:05:55No, it's not. That's a north-east accent.

0:05:55 > 0:05:57How did you end up in Jersey, then?

0:05:57 > 0:06:01I arrived there about 17 years ago now.

0:06:01 > 0:06:04I did some stints in London and worked in Chicago.

0:06:04 > 0:06:08I ended up in Jersey and fell in love with the place, really.

0:06:08 > 0:06:11I fell in love with the lifestyle.

0:06:11 > 0:06:13An amazing place to fall in love with as well?

0:06:13 > 0:06:16- Yeah, absolutely brilliant.- So the scallops, these are hand dived,

0:06:16 > 0:06:18these are actually Jersey scallops as well?

0:06:18 > 0:06:19Yeah, I brought them over.

0:06:19 > 0:06:21These came first-class and I sat in the back.

0:06:21 > 0:06:23You brought these over, are you allowed to bring food over?

0:06:23 > 0:06:26- No comment.- No, you'll probably get arrested on the way back!

0:06:26 > 0:06:27ALL LAUGH

0:06:27 > 0:06:30It's too late now, isn't it? OK.

0:06:30 > 0:06:33All right, we've got our scallops. You just lightly wash those.

0:06:33 > 0:06:35- The secret is don't use frozen ones. - No.

0:06:35 > 0:06:37That's the key to this one, all right?

0:06:37 > 0:06:39I'll just leave them on the side there, just to heat.

0:06:39 > 0:06:42We have just got all of our soup, which I'm going to pop in.

0:06:42 > 0:06:45Everybody who comes on the show always gets somebody else to do

0:06:45 > 0:06:48- this bit because it goes everywhere, occasionally.- I'll stand over here.

0:06:48 > 0:06:51The idea is, don't put the top in, because it creates a vacuum.

0:06:51 > 0:06:53- Cloth over the top, slowly do it. - Slowly do it.

0:06:53 > 0:06:54MACHINE WHIRS

0:06:54 > 0:06:56I'm just going to cut these scallops in half.

0:07:01 > 0:07:02- Like so.- Yeah.

0:07:05 > 0:07:09And then we've got our soup here, which is nice and smooth.

0:07:09 > 0:07:12To that we're going to add a little bit more thyme in there, just to

0:07:12 > 0:07:16let it infuse once it cools down, so you get a nice, fresh thyme flavour.

0:07:16 > 0:07:20That goes in there. Now explain to us about this chicken scratchings.

0:07:20 > 0:07:22SHAUN CHUCKLES

0:07:22 > 0:07:26- Well, when I was a kid, when your mum makes roast dinner...- Yeah.

0:07:26 > 0:07:29..pulls a chicken out of the oven, you're always there,

0:07:29 > 0:07:31when the chicken comes out and you always steal the skin.

0:07:31 > 0:07:34- You used to go nicking the skin, like I did.- This is what this is.

0:07:34 > 0:07:36It's a bit more texture

0:07:36 > 0:07:40and it adds a nice, deep roast chicken flavour to the soup.

0:07:40 > 0:07:42Chicken skin, you can get this off your butcher.

0:07:42 > 0:07:45- I'm sure he'll give it to you, it's not worth anything.- Right.

0:07:45 > 0:07:46Two pieces of greaseproof.

0:07:46 > 0:07:48A sheet pan underneath, a sheet pan on top.

0:07:48 > 0:07:52- 160 in the oven - 40 minutes. - OK, straight in the oven?

0:07:52 > 0:07:53- Yeah.- 40 minutes?

0:07:53 > 0:07:55- 40 minutes.- Right, OK.

0:07:55 > 0:07:58- What we're going to do is thinly slice our chorizo here.- Yep.

0:07:58 > 0:08:00Get this nice and thin.

0:08:00 > 0:08:05Shaun, could you use another meat apart from chorizo in it?

0:08:05 > 0:08:08I've gone for a kind of Spanish flavour combination here but,

0:08:08 > 0:08:11yeah, pancetta would be nice, belly pork, that sort of thing.

0:08:11 > 0:08:14Pork itself, I think, would be really, really good.

0:08:14 > 0:08:17Also scallops, as well, you don't just have to use scallops,

0:08:17 > 0:08:20you can use turbot, John Dorey, sea bass.

0:08:20 > 0:08:22You really can make it a meal in itself, rather than just a soup.

0:08:22 > 0:08:25Great for everybody apart from Laila, who doesn't eat pork.

0:08:25 > 0:08:27- No.- We'll keep one separate.

0:08:27 > 0:08:30- We'll do two plates for you. - Thank you.

0:08:30 > 0:08:32A little bit of chorizo, you can see how much oil...

0:08:32 > 0:08:37- It changes colour, that lovely... - The paprika coming out of it.

0:08:37 > 0:08:39- Great with scallops, of course. - Yeah.- There you go.

0:08:39 > 0:08:42- I'll turn that heat up a bit for you.- I'll season these scallops.

0:08:42 > 0:08:46- Have you got any butter, James? - Er... Have we got any butter?!

0:08:46 > 0:08:48Don't you get this programme in Jersey?

0:08:48 > 0:08:50ALL LAUGH

0:08:50 > 0:08:52This'll upset that scientist or doctor that said this...

0:08:52 > 0:08:55- I got told to say that. - ..we were banning butter.

0:08:55 > 0:08:56We've got hundreds of it.

0:08:56 > 0:08:58All right, so hot pan.

0:08:58 > 0:09:01I'm going to sear the scallops off, finish with a little bit of butter

0:09:01 > 0:09:04- and some lemon, if you just don't mind cutting that.- I can do that.

0:09:04 > 0:09:06Not on there cos that's got chorizo on.

0:09:06 > 0:09:09Not on there, that's the one. Erm...

0:09:09 > 0:09:10Right, that's that one.

0:09:10 > 0:09:15- A nice hot pan.- Really, this is last-minute, isn't it?- Yeah.

0:09:15 > 0:09:17- OK.- Get that soup to the boil.

0:09:17 > 0:09:19I might need a touch of water, I think, in that.

0:09:19 > 0:09:22- OK. I'll get you that, no problem. - Just in that soup.

0:09:22 > 0:09:24Just whisk that in.

0:09:24 > 0:09:27- So a nice hot pan.- Yeah. Carry on.

0:09:27 > 0:09:29A little bit of oil.

0:09:29 > 0:09:31Scallops are going in.

0:09:34 > 0:09:36- Just to thin the soup down a bit.- Yeah.

0:09:36 > 0:09:39- That's brilliant.- There you go. - Thanks.

0:09:39 > 0:09:41That's that one.

0:09:41 > 0:09:42So, what's next for you, then?

0:09:42 > 0:09:45Are we going to see a restaurant over here,

0:09:45 > 0:09:49- or have you made Jersey your home? - Yeah, Jersey really is my home.

0:09:49 > 0:09:51I've got...

0:09:51 > 0:09:54Hopefully launching my own dessert range at the end

0:09:54 > 0:09:56of this year, off the back of the success of the treacle tart.

0:09:56 > 0:09:58JAMES LAUGHS

0:09:58 > 0:10:01- Is that treacle tart in a box? - Yeah.- All right, OK.

0:10:01 > 0:10:05Maybe another five sort of, five desserts to go with it.

0:10:05 > 0:10:08- Don't forget that salt on the top. - Yeah, sure.- You know what I mean?

0:10:08 > 0:10:10- There you go. We have got the chorizo there.- Brilliant.

0:10:10 > 0:10:12I haven't seasoned that soup.

0:10:12 > 0:10:14You want a little bit of fresh thyme in there, don't you?

0:10:14 > 0:10:16- Yeah, at the end.- OK.

0:10:19 > 0:10:22- Scallops, very, very quick and simple to cook.- Yeah.

0:10:22 > 0:10:24Speed is the key to this thing.

0:10:24 > 0:10:27There you go. We've got our fresh thyme there.

0:10:31 > 0:10:33- That's it.- Right.

0:10:33 > 0:10:35The soup can go on the plate?

0:10:35 > 0:10:37Yeah, soup, you can ladle that...

0:10:37 > 0:10:40- Say, one or two ladles of soup.- OK.

0:10:40 > 0:10:41Butter into the scallops.

0:10:45 > 0:10:47A squeeze of lemon.

0:10:48 > 0:10:51- Looks certainly a winter warm-y sort of soup.- Absolutely.

0:10:51 > 0:10:53Scallops can come out.

0:10:53 > 0:10:55- Yeah.- Just leave that there.

0:10:57 > 0:10:59We've got our chicken...

0:11:00 > 0:11:02- ..pieces over here. - Chicken scratchings.

0:11:02 > 0:11:04So we're just going to put some...

0:11:06 > 0:11:10- Do you want chicken scratchings? - I'll give it a go.- Yeah?

0:11:10 > 0:11:12- We quite like chicken scratchings. - Absolutely.

0:11:12 > 0:11:14Spinach you're putting in there, raw spinach

0:11:14 > 0:11:17- so it cooks at the same time. - Yeah, raw spinach.

0:11:17 > 0:11:19That's over here, sorry.

0:11:19 > 0:11:22- Here you go. Only on one. - Only on one.

0:11:22 > 0:11:24Only on one.

0:11:24 > 0:11:26- Have you used the oil from this? - Yeah.- That's the key to this one.

0:11:26 > 0:11:29Some nice chorizo.

0:11:29 > 0:11:33A little bit of the chorizo oil.

0:11:33 > 0:11:35- Scallops.- Scallops going on.

0:11:35 > 0:11:38- Scallops on yours?- Yes, please. - It's like a restaurant, isn't it?

0:11:38 > 0:11:41- I know, this is great!- Scallops on that one, please.- I'm loving it.

0:11:41 > 0:11:44To be honest, you can add some Pecorino or some Parmesan cheese

0:11:44 > 0:11:47to this as well, that'll be fantastic.

0:11:47 > 0:11:49And then your chicken scratchings on top.

0:11:53 > 0:11:56- Looks great. There you go. - To finish off.

0:11:56 > 0:11:58There you go. Remind us what that dish is again.

0:11:58 > 0:12:01Chicken and potato soup, Jersey scallops, chicken scratchings

0:12:01 > 0:12:02and chorizo sausage.

0:12:02 > 0:12:05With chicken scratchings, now you know how to make it. There you go.

0:12:09 > 0:12:11Have you ever had chicken scratchings before?

0:12:11 > 0:12:14There will be people sat in bed watching this still with a hangover,

0:12:14 > 0:12:17thinking, "Chicken scratchings! I quite fancy a bit of that."

0:12:17 > 0:12:19- Get the right one. There you go, that's yours.- Merci.

0:12:19 > 0:12:22And, guys, you get to dive in. I'll put it in the middle.

0:12:22 > 0:12:24- That's to share!- Thank you.

0:12:25 > 0:12:27Dive in, tell us what you think.

0:12:30 > 0:12:32But the potato is the key. It's made it...

0:12:32 > 0:12:34- Often it can be quite waxy as well, can't it?- Yeah.

0:12:34 > 0:12:37- If you use the wrong potatoes.- Yeah.

0:12:37 > 0:12:39- Can you taste the thyme in there? - Yeah, I can taste...

0:12:39 > 0:12:41- Chicken scratchings. - ..the chicken as well.

0:12:41 > 0:12:44- Chicken scratchings?- Mmm.

0:12:44 > 0:12:45Mmm.

0:12:45 > 0:12:46That's all we're getting.

0:12:50 > 0:12:52A great start to the show,

0:12:52 > 0:12:55there were plenty of oohs and mmms all-round for Shaun's dish.

0:12:55 > 0:12:58Now, coming up, Hugh Dennis's treated to pan-fried mullet

0:12:58 > 0:13:00with a teriyaki risotto but first up,

0:13:00 > 0:13:03Rick Stein's in Cumbria in search of the perfect sausage.

0:13:05 > 0:13:08I'm on my way to Cumbria, to see Austen Davies -

0:13:08 > 0:13:11sausage maker extraordinaire.

0:13:11 > 0:13:14It's a cheering sight to see free-range pigs

0:13:14 > 0:13:16as part of the landscape these days.

0:13:16 > 0:13:20And it's a sign that the enthusiasm for good-tasting meat

0:13:20 > 0:13:25which inevitably comes from humanely reared animals is on the increase.

0:13:27 > 0:13:31The thing is, when you actually meet free-range animals like that,

0:13:31 > 0:13:34you can sort of see they've got personalities

0:13:34 > 0:13:37and it makes you all the more depressed about battery farming,

0:13:37 > 0:13:40because, you know, pigs or chickens or whatever

0:13:40 > 0:13:43have got real characters, and they're very sort of endearing

0:13:43 > 0:13:46and these pigs were, you know, just doing what pigs do -

0:13:46 > 0:13:49rootling and tootling and having a good old time!

0:13:49 > 0:13:52It seemed all right that Austen was turning them into sausages,

0:13:52 > 0:13:57but he wasn't just using all their sort of bits that don't get used up

0:13:57 > 0:14:00in prime cuts, he was using ALL the pig in the sausages

0:14:00 > 0:14:03and the taste was there of course!

0:14:03 > 0:14:06They're old slow-growing pigs, heavy boned -

0:14:06 > 0:14:10they take longer to get to, um...

0:14:10 > 0:14:12- ..killing size.- Don't like...?

0:14:12 > 0:14:16Oh, no, sensitive animals, very intelligent.

0:14:16 > 0:14:19And because of that they mature slower.

0:14:19 > 0:14:23The meat is therefore more succulent, tastier, redder -

0:14:23 > 0:14:28a little bit like pork used to be when we were younger.

0:14:28 > 0:14:31The commercial pigs, I mean, they're fine, they do a job,

0:14:31 > 0:14:34but it's factory stuff.

0:14:34 > 0:14:36They're chucking them out 18 at a time.

0:14:36 > 0:14:38They're killing them at 12 weeks old.

0:14:38 > 0:14:41They're putting them on the counter with about that much fat on them.

0:14:41 > 0:14:45Fat equals flavour, you know, you can't substitute it.

0:14:45 > 0:14:46No fat - no flavour.

0:14:46 > 0:14:49I'm sure that's why a lot of people are vegetarian

0:14:49 > 0:14:52because of the thought of what happens to the poor animals in...

0:14:52 > 0:14:54Oh, I'm sure it is.

0:14:54 > 0:14:58Maybe if they could see them having a life before death,

0:14:58 > 0:15:01that it might change their way of thinking things.

0:15:01 > 0:15:03CHALKY HUFFS

0:15:03 > 0:15:07Chalky, remember you're a prop dog!

0:15:07 > 0:15:10The reason for a Cumberland sausage being that sort of shape, I think,

0:15:10 > 0:15:14is quite interesting. We asked loads of butchers in Cumberland

0:15:14 > 0:15:16and most of them hadn't a clue!

0:15:16 > 0:15:18But it stems back from hundreds of years ago

0:15:18 > 0:15:22when German lead workers came over to Cumbria

0:15:22 > 0:15:24and southern Scotland to work in the mines

0:15:24 > 0:15:28and they were homesick for their traditional coiled sausage

0:15:28 > 0:15:31and that's how it happened. I find it very interesting

0:15:31 > 0:15:34that if you look deep enough and hard enough as to the whys and

0:15:34 > 0:15:38wherefores of food, there's always a reason.

0:15:38 > 0:15:41Look at the fat coming out of that! That's because it's 100% pork.

0:15:43 > 0:15:46Of course with our British sausages, there is cereal in a sausage,

0:15:46 > 0:15:48which does absorb some of that fat.

0:15:48 > 0:15:51But in the continental ones, it spills out.

0:15:51 > 0:15:53But we don't want that in a sauce,

0:15:53 > 0:15:56cos it'd make it too rich and overpowering.

0:15:56 > 0:15:59And now to deglaze a pan with some red wine,

0:15:59 > 0:16:02you just pour it in, and then just give a good old scrape

0:16:02 > 0:16:04with a wooden spatula.

0:16:04 > 0:16:05So I'm just reducing all this red wine

0:16:05 > 0:16:09down to a couple of tablespoons, so it's really nice and concentrated.

0:16:09 > 0:16:12I first had this dish in Umbria in Italy,

0:16:12 > 0:16:17it's this place called Norcia and it's famed for its pork butchers.

0:16:17 > 0:16:20And I went into a bar in Norcia and they had this dish.

0:16:20 > 0:16:24It was made with these really nice little lentils,

0:16:24 > 0:16:27which apparently come from a plain just beyond Norcia.

0:16:27 > 0:16:29They're here actually. You can get them in England now.

0:16:29 > 0:16:31But they're like those lentils du Puy,

0:16:31 > 0:16:35but they've got a fantastic sort of earthy flavour.

0:16:35 > 0:16:39And that's what the dish was - sausage, lentil, red wine,

0:16:39 > 0:16:42and I had a glass of probably the same rough red wine with it

0:16:42 > 0:16:44and jolly nice it was too.

0:16:44 > 0:16:48There's nothing that beats going to somewhere, finding something local

0:16:48 > 0:16:52and loving it. For me it just makes a holiday.

0:16:52 > 0:16:54And now for the lentils -

0:16:54 > 0:17:00some olive oil in the same pan, and finely chopped garlic and shallots.

0:17:00 > 0:17:03Just sweat, as we say, that off in the oil

0:17:03 > 0:17:08and add some good aromatic herbs - rosemary and sage.

0:17:08 > 0:17:11Stir those in and then some chilli.

0:17:11 > 0:17:14Even the Italians like a little bit of heat in their food

0:17:14 > 0:17:16and it works a treat with the lentils.

0:17:16 > 0:17:20Stir in the chilli and then sun-dried tomatoes, chopped up,

0:17:20 > 0:17:23and I'm using those for the intensity,

0:17:23 > 0:17:26the sweet intensity of the flavour.

0:17:26 > 0:17:29Now the lentils, I've already cooked those in salted water

0:17:29 > 0:17:33till they're soft - the red wine reduction, and some chicken stock.

0:17:33 > 0:17:35Now, just leave that to simmer gently

0:17:35 > 0:17:37until everything's reduced down

0:17:37 > 0:17:40cos you don't want too much sauce at the end.

0:17:40 > 0:17:44And, finally, some roughly chopped broadleaf parsley

0:17:44 > 0:17:48and into a nice celebratory dish like a cazuela,

0:17:48 > 0:17:52and put that lovely curled sausage on top.

0:17:52 > 0:17:53What could be nicer?

0:18:03 > 0:18:04I'm in the heart of Gloucestershire

0:18:04 > 0:18:08and I'm going to Stroud Farmers' Market.

0:18:08 > 0:18:12I'm SO pleased the way farmers' markets have grown.

0:18:12 > 0:18:15I mean, most of the producers we've seen wouldn't be in business

0:18:15 > 0:18:17if it weren't for them.

0:18:17 > 0:18:20And I'm going to see the next food hero who's Matthew Fort,

0:18:20 > 0:18:23the food editor of The Guardian, who's a great friend

0:18:23 > 0:18:26and he's a man who adores food.

0:18:26 > 0:18:30And I can't think of a nicer person to be with.

0:18:30 > 0:18:32There's duck eggs, look. Lovely colour.

0:18:32 > 0:18:35- There were some goose eggs there earlier...- Yeah?- ..massive.

0:18:35 > 0:18:39Oh, they're nice. They make very rich but very tasty omelettes.

0:18:39 > 0:18:41- This is the best perry we've ever made.- Well, let's try some perry.

0:18:41 > 0:18:44- It is, the perry is fantastic. - What pear?

0:18:44 > 0:18:46- This is called Malvern Hills. - Malvern Hills.

0:18:46 > 0:18:50Which was said to be kind of the best perry pear...

0:18:50 > 0:18:53- I went to school in the Malvern Hills.- Did you really?

0:18:53 > 0:18:56- You're a man with a mixed past! - I know!

0:18:56 > 0:18:58It's very good.

0:18:58 > 0:19:02Unless I'm much mistaken, those are in fact cima di rapa.

0:19:02 > 0:19:06- Cima di rapa.- I suspect. It's a sort of broccoli,

0:19:06 > 0:19:08and it has that sort of...

0:19:08 > 0:19:12- Mustardy...- ..wild flavour - it's got an edge to it.

0:19:12 > 0:19:14But...

0:19:14 > 0:19:16If you fry that up with a bit chilli,

0:19:16 > 0:19:18a bit of garlic, and just have it with pasta,

0:19:18 > 0:19:21- that's what the Italians do. - Like hedgerow food!

0:19:21 > 0:19:23You couldn't find this in supermarkets,

0:19:23 > 0:19:25fancy restaurants is where you'd get it

0:19:25 > 0:19:27- and they'd charge you an arm and a leg...- My sort of place!

0:19:27 > 0:19:29- ..as you would know! - RICK LAUGHS

0:19:29 > 0:19:31I mean, what does it mean to you, to be able to shop here?

0:19:31 > 0:19:33Well, you've got a choice of two things.

0:19:33 > 0:19:35You've either got the supermarkets or you've got here.

0:19:35 > 0:19:38I just find it very exciting. It's as exciting to me to come here,

0:19:38 > 0:19:41as it is to go to a market in Italy or France,

0:19:41 > 0:19:43because it is distinctively English.

0:19:43 > 0:19:47I mean, you can find Gloucester Old Spot, Tamworth pigs,

0:19:47 > 0:19:49you find Aylesbury ducklings.

0:19:49 > 0:19:51You find Clun sheep.

0:19:51 > 0:19:54You find, you know, vegetables which, you know,

0:19:54 > 0:20:00you find the English vegetables - the swedes, potatoes, onions...

0:20:00 > 0:20:03..the less glamorous...cabbages, purple sprouting broccoli.

0:20:03 > 0:20:06Hey, it's English food. It's here.

0:20:06 > 0:20:08CHALKY BARKS Oi! Chalky!

0:20:08 > 0:20:10LAUGHTER

0:20:10 > 0:20:12I'll have some ducks, please.

0:20:12 > 0:20:14In fact, I better have three, if you've got them, or two.

0:20:14 > 0:20:16- Three? I've got two. - OK, two. I'll have the two.

0:20:16 > 0:20:19- Afraid we've already cleared out, nearly, this morning.- Already?

0:20:19 > 0:20:23- What time did you open at? - We got here at 7.45.- Yeah.

0:20:23 > 0:20:24Normally, our first customers are with us

0:20:24 > 0:20:27- before we've even finished setting up.- Yeah.

0:20:27 > 0:20:28We sell very well.

0:20:28 > 0:20:33- I made some brawn.- Right, I'm up for that.- You're up for that?

0:20:33 > 0:20:35And I think this is the best brawn I've ever made.

0:20:35 > 0:20:37I'm actually quite proud of it, to be perfectly honest.

0:20:37 > 0:20:39March on.

0:20:39 > 0:20:42I love brawn. It's as good as any French pate.

0:20:42 > 0:20:46Matthew was so excited, and I couldn't wait to have a taste.

0:20:47 > 0:20:49And here...

0:20:49 > 0:20:52- Well, that's it, then. - Oh, Matty! What a disaster.

0:20:52 > 0:20:54- That is an absolute catastrophe. - LAUGHTER

0:20:54 > 0:20:56It was so good!

0:20:57 > 0:21:02- Dear, oh, dear.- But as you can see, ooh, it's got a lovely fur, this.

0:21:02 > 0:21:03- Look at that. - There's a nice bloom on it.

0:21:03 > 0:21:05Hmm. Well, that's the end of that, isn't it?

0:21:07 > 0:21:09I mean, I was shocked cos it was, like, all hairy.

0:21:09 > 0:21:12And he said something like, "Oh, God!" Like this.

0:21:12 > 0:21:14But I felt sorry for him, and I said...

0:21:14 > 0:21:17I sort of thought of saying, "Oh, look, I'll eat it.

0:21:17 > 0:21:19"It'll be all right." And it was sort of blue!

0:21:19 > 0:21:22HE LAUGHS But I just...

0:21:22 > 0:21:25You know, I mean, he knew the game was up cos there's no way...

0:21:25 > 0:21:27We're not going to use a piece like that.

0:21:27 > 0:21:29But he took it so well,

0:21:29 > 0:21:33and I think that's so typical of this nice man he is.

0:21:33 > 0:21:36But he did make this very nice starter in place of the brawn,

0:21:36 > 0:21:39which was called tonno di coniglio,

0:21:39 > 0:21:42and it's rabbit made to taste like tuna.

0:21:42 > 0:21:44He grilled some bread, rubbed it with garlic,

0:21:44 > 0:21:47sprinkled with salt, put on some rocket from his garden,

0:21:47 > 0:21:50and he'd cooked the rabbit till it fell off the bone

0:21:50 > 0:21:54and marinated it for about a week, so it was lovely-flavoured.

0:21:54 > 0:21:57He finished with some olive oil and balsamic vinegar,

0:21:57 > 0:21:58and that was lunch.

0:21:58 > 0:22:01After the rabbit, the finest Aylesbury ducks

0:22:01 > 0:22:05from Madgett's Farm just outside Chepstow.

0:22:05 > 0:22:08But the conversation was all about brawn.

0:22:08 > 0:22:12- How could you not have lifted the lid before?- There is a God up there.

0:22:12 > 0:22:14LAUGHTER

0:22:14 > 0:22:18The duck was cooked to perfection, and we had the young spring greens,

0:22:18 > 0:22:24and potatoes roasted in duck fat, then tossed with wild garlic leaves.

0:22:24 > 0:22:27I just remember, when I was little, and my dad used to...

0:22:27 > 0:22:30We used to have lots of people coming to Sunday lunch,

0:22:30 > 0:22:33and he used to say, "Everything comes from the garden or the farm."

0:22:33 > 0:22:34We lived on a farm.

0:22:34 > 0:22:38And I just always remembered that as being, you know, quite special.

0:22:38 > 0:22:39And just thinking today,

0:22:39 > 0:22:43everything came from that market here in Stroud,

0:22:43 > 0:22:45and everything was bought,

0:22:45 > 0:22:48came home, and cooked by this most excellent cook here.

0:22:48 > 0:22:49THEY LAUGH

0:22:54 > 0:22:56Now, whilst everybody else has been tucking into their turkey

0:22:56 > 0:22:59this Christmas, I've been taking a break from the British weather -

0:22:59 > 0:23:01apparently, it's been raining -

0:23:01 > 0:23:03and I've been enjoying some incredible seafood.

0:23:03 > 0:23:06And this week's masterclass, I thought I'd show you

0:23:06 > 0:23:08one of the dishes that I've learned over there.

0:23:08 > 0:23:11It's around Southern India. And this was just spectacular.

0:23:11 > 0:23:14It was invented by a chef that trained at El Bulli

0:23:14 > 0:23:17for seven years, and it's a risotto, right?

0:23:17 > 0:23:19But, Theo, this is not an Italian risotto.

0:23:19 > 0:23:21This is a teriyaki risotto.

0:23:21 > 0:23:22- Oh-ho-ho!- So, it's...

0:23:22 > 0:23:25Honestly, it's ace. It's a weird mix.

0:23:25 > 0:23:27And first of all, you take your teriyaki mixture,

0:23:27 > 0:23:30which we're going to make in there, which is some...

0:23:31 > 0:23:34There you go. ..Shaoxing wine. That goes in there, as well.

0:23:34 > 0:23:37We've got some soy sauce here, we've got some mirin and some sugar.

0:23:37 > 0:23:40First of all, we need to make this teriyaki-style.

0:23:40 > 0:23:42So, we do that by adding all this liquor.

0:23:42 > 0:23:45This is the mirin that's gone in here, as well.

0:23:45 > 0:23:47And then we take some sugar, also in there.

0:23:47 > 0:23:50So, we start that boiling, then this gets reduced down first.

0:23:50 > 0:23:52So, we get that boiling away nicely.

0:23:52 > 0:23:55Meanwhile, over here, we're going to get our risotto on,

0:23:55 > 0:23:57which is a standard sort of risotto,

0:23:57 > 0:24:00first of all, with shallots and garlic.

0:24:00 > 0:24:02And cook this down with a little bit of stock, as well.

0:24:02 > 0:24:05So, I mean, 2013 has been an incredibly busy year for you,

0:24:05 > 0:24:08- as well.- Yeah. - 2014's looking even busier.

0:24:08 > 0:24:10- You're about to go on tour.- Yeah.

0:24:10 > 0:24:13So, tell us about the tour and what this involves.

0:24:13 > 0:24:15Well, for years and years and years,

0:24:15 > 0:24:17since I met him at university, actually,

0:24:17 > 0:24:19I've worked with Steve Punt, and we had a series on BBC One

0:24:19 > 0:24:22and we did a show on Radio 4 called The Now Show.

0:24:22 > 0:24:23And we're just heading off on tour.

0:24:23 > 0:24:26We do a tour about every sort of three or four years.

0:24:26 > 0:24:30So, we're just going off to do, I think, 35, 40 dates, maybe...

0:24:30 > 0:24:33- Yeah.- ..in a town near you. Well, not near you.

0:24:33 > 0:24:35Actually, we are doing a town near you.

0:24:35 > 0:24:40Yeah, I think you probably are. So, what's the ethos of the tour?

0:24:40 > 0:24:42Well, it's just what we've always done.

0:24:42 > 0:24:44- It's actually called Ploughing On Regardless...- Right.

0:24:44 > 0:24:46..which is not a bad title, actually,

0:24:46 > 0:24:49- given the weather that you've missed.- Yeah.

0:24:49 > 0:24:51- I like your tan, by the way. - No, this is not a tan.

0:24:51 > 0:24:53I've been tea smoking in the restaurant.

0:24:53 > 0:24:54- That's what I've been doing. - Oh, yeah?

0:24:54 > 0:24:57- Just got a bit close for the last two weeks.- Yeah, yeah.

0:24:57 > 0:25:02It's our double act that we've done for years, so it's, you know...

0:25:02 > 0:25:04So, is it all new material, then?

0:25:04 > 0:25:07- Is that something or...? - Yeah, no, it's all new material.

0:25:07 > 0:25:10I think there'll be a few bits from the radio show that we do,

0:25:10 > 0:25:13- but you won't recognise them, hopefully.- Right.- But it's all...

0:25:13 > 0:25:16No, it's all new, as it has to be, really, on tour.

0:25:16 > 0:25:18Is it good to do stuff like that on radio first?

0:25:18 > 0:25:20Cos that's where you started.

0:25:20 > 0:25:22I mean, you started your career, first of all,

0:25:22 > 0:25:24at Cambridge University, studying geography, really.

0:25:24 > 0:25:28But how do you end up doing comedy? Why were you doing that?

0:25:28 > 0:25:31Well, I had a really, really strange career progression, actually,

0:25:31 > 0:25:32cos I went to...

0:25:32 > 0:25:34I was at Cambridge, but I wasn't...

0:25:34 > 0:25:36I hadn't ever done a school play.

0:25:36 > 0:25:39I'd never done any drama or anything when I went there,

0:25:39 > 0:25:41and I only did it in the third year and I joined...

0:25:41 > 0:25:43They've got this comedy thing called Footlights.

0:25:43 > 0:25:45- It's a very famous sort of comedy group...- Yeah, yeah.

0:25:45 > 0:25:47..that produced, you know, Michael Palin,

0:25:47 > 0:25:49and the Pythons and stuff.

0:25:49 > 0:25:50And I met Steve there.

0:25:50 > 0:25:53But when we left, I'd only been doing it for a year,

0:25:53 > 0:25:55so I decided that I would get a proper job.

0:25:55 > 0:25:58He was going to go off and do comedy, but I, instead...

0:25:58 > 0:26:00I had three choices, really.

0:26:00 > 0:26:01I could have stayed on at university,

0:26:01 > 0:26:04I could have done comedy, and the third one -

0:26:04 > 0:26:05I could have gone into marketing.

0:26:05 > 0:26:07- And, in fact, that's what I did.- Right.

0:26:07 > 0:26:10- And I joined a massive company called Unilever...- Yeah.

0:26:10 > 0:26:12..and I was in charge of UK deodorant...

0:26:12 > 0:26:16- LAUGHTER - ..for...

0:26:16 > 0:26:18- Slightly odd career choice.- Yeah.

0:26:18 > 0:26:20..for seven years.

0:26:20 > 0:26:23- I was a brand manager of Lynx... - Right.- ..which is the...

0:26:23 > 0:26:25You know, the deodorant body spray thing.

0:26:25 > 0:26:27But what we were doing there...

0:26:27 > 0:26:29So, how on earth do you go from that to doing what...?

0:26:29 > 0:26:30Because I did it at weekends.

0:26:30 > 0:26:33So, on Monday to Friday, I was a brand manager,

0:26:33 > 0:26:36and I was working, you know, making adverts and stuff.

0:26:36 > 0:26:38And on Friday night, Saturday night, and Sunday night,

0:26:38 > 0:26:40I was doing The Comedy Store and Jongleurs

0:26:40 > 0:26:42and places like that with Steve.

0:26:42 > 0:26:45And about a year out of university, maybe 18 months,

0:26:45 > 0:26:48Jasper Carrott came down to The Comedy Store one night

0:26:48 > 0:26:51and said, "Look, I've got this live show on BBC One.

0:26:51 > 0:26:53"Do you want to...?

0:26:53 > 0:26:54"Do you want to write a sketch for it?

0:26:54 > 0:26:57- "And if I've got too much material, you won't be on."- Right.

0:26:57 > 0:26:59"But if I haven't got enough, you will be on."

0:26:59 > 0:27:02And Steve, you know, knew what this meant, really.

0:27:02 > 0:27:03It was an enormous break.

0:27:03 > 0:27:07There was about 13 million viewers, I think, every Saturday night.

0:27:07 > 0:27:09So, Steve went, "Oh, that's fantastic.

0:27:09 > 0:27:10"13 million viewers. Saturday night."

0:27:10 > 0:27:12And this is where my head was at.

0:27:12 > 0:27:14I was thinking, "It's on a Saturday night.

0:27:14 > 0:27:15"That's fantastic,

0:27:15 > 0:27:18"because that means I can carry on working for Unilever"...

0:27:18 > 0:27:21LAUGHTER

0:27:21 > 0:27:24..which is what I did. And I carried on doing that for...

0:27:26 > 0:27:27..I think another six years.

0:27:27 > 0:27:29So, Monday to Friday, I was running brands,

0:27:29 > 0:27:35and then, on Saturday nights, I was on BBC One doing sketches.

0:27:35 > 0:27:36And it was only...

0:27:36 > 0:27:38So, when was the decision to be made,

0:27:38 > 0:27:40"Right, I should be doing something else"?

0:27:40 > 0:27:42Well, we'd done the thing called

0:27:42 > 0:27:44The Mary Whitehouse Experience on Radio 1,

0:27:44 > 0:27:46and we'd done a year of it.

0:27:46 > 0:27:49And we were then offered it as a BBC Two show,

0:27:49 > 0:27:52but it was on a Wednesday rather than the Saturday,

0:27:52 > 0:27:54and that threw my world into chaos

0:27:54 > 0:27:56cos I couldn't take every Wednesday off.

0:27:56 > 0:27:58- So, I just had to decide what to do.- Yeah.

0:27:58 > 0:28:02And I went to my boss and I said, "I really don't know what to do.

0:28:02 > 0:28:04"I don't know whether I should do this show on BBC Two

0:28:04 > 0:28:08"or I should carry on marketing deodorant."

0:28:08 > 0:28:09And he, brilliantly, went,

0:28:09 > 0:28:13"What do you mean you don't know what to do?

0:28:13 > 0:28:15"Obviously, you should go off and do that."

0:28:15 > 0:28:18And they gave me... They gave me a year off.

0:28:18 > 0:28:19They held my job open for a year.

0:28:19 > 0:28:22Now, of course, it's been unbelievable cos, I mean,

0:28:22 > 0:28:25you've got Outnumbered, which is in its, what...?

0:28:25 > 0:28:27- Fifth series about to start? - Yeah, about to.

0:28:27 > 0:28:30We've made the fifth series, so that's going out in January.

0:28:30 > 0:28:32I mean, that's been a huge success because it allows you to do...

0:28:32 > 0:28:34Is it sort of semi-scripted, as well, with that?

0:28:34 > 0:28:37Well, it depends... Adult...

0:28:37 > 0:28:39When an adult is talking to an adult,

0:28:39 > 0:28:41it's generally scripted,

0:28:41 > 0:28:43and it's pretty much like a normal kind of sitcom,

0:28:43 > 0:28:46except we're told not to learn our lines very well,

0:28:46 > 0:28:50which works perfectly for me, because I wouldn't have done anyway.

0:28:50 > 0:28:54But if it's the kids with the kids, that's largely improvised, yeah.

0:28:54 > 0:28:57And what's that like, as a comedian? Does that give you...?

0:28:57 > 0:28:59Is it good cos it gives you the flexibility or...?

0:28:59 > 0:29:01Oh, no, it's great, actually.

0:29:01 > 0:29:03It's great because you just...

0:29:03 > 0:29:05You know, when you're allowed just to say things

0:29:05 > 0:29:08- that come into your head, you don't worry about it, do you?- Yeah.

0:29:08 > 0:29:10That's what you do on this show.

0:29:10 > 0:29:12- I'm just making it up entirely as I go along.- Yeah.

0:29:12 > 0:29:14If you've not been able to follow this, it's all on Ceefax.

0:29:14 > 0:29:17- What are you doing now? - This is making a little foam.

0:29:17 > 0:29:19This is what he showed me over there.

0:29:19 > 0:29:23But, basically, just double cream and kaffir lime,

0:29:23 > 0:29:26which is the lime leaf that we've got in front of us there.

0:29:26 > 0:29:29OK, you're going to have to be a bit more specific about that.

0:29:29 > 0:29:31- There are lots of leaves. - It's basically lime. - This stuff here?

0:29:31 > 0:29:33- It's the dark green one that you've got there.- That one?

0:29:33 > 0:29:36- No, the other one. The dark green. - That one?- That's the one.

0:29:36 > 0:29:39It's this dark green one. And you basically just mix...

0:29:39 > 0:29:42- Yeah, it goes in Thai green curry, normally.- It smells fantastic.

0:29:42 > 0:29:45But you infuse that with the cream and everything else,

0:29:45 > 0:29:47and you end up with this sort of foam, which is perfect for it.

0:29:47 > 0:29:49The risotto is made sort of traditionally,

0:29:49 > 0:29:52which we've got in here, but then what they do...

0:29:52 > 0:29:53And Theo's going to sort of...

0:29:53 > 0:29:55Turn away at this point, Theo.

0:29:55 > 0:29:57As well as they've got the teriyaki in there,

0:29:57 > 0:30:01they put this in there, which is seaweed.

0:30:01 > 0:30:03And they put... This is just the dried seaweed.

0:30:03 > 0:30:05It goes in there last minute.

0:30:05 > 0:30:07And then you season it with salt and pepper.

0:30:07 > 0:30:09It's a really peculiar flavour,

0:30:09 > 0:30:11but the guy that I got this recipe from,

0:30:11 > 0:30:15- he used to work in this amazing restaurant in Spain...- Yeah.

0:30:15 > 0:30:17..so he's got loads of sort of different ideas.

0:30:17 > 0:30:22But it's just very, very different. Black pepper over there, as well.

0:30:22 > 0:30:25- Just season this up, as well. - Is the seaweed actually seaweed?

0:30:25 > 0:30:27Cos when they say seaweed in Chinese restaurants,

0:30:27 > 0:30:29- it's quite often cabbage, isn't it? - Quite often cabbage.

0:30:29 > 0:30:31- This is seaweed. - That is actually seaweed?- Yeah.

0:30:33 > 0:30:36Check the seasoning of it. Bit more salt, as well.

0:30:36 > 0:30:39- So, we've got the tour, Outnumbered...- Yeah.

0:30:39 > 0:30:42..and then, of course, you know, you're a prolific writer, as well.

0:30:42 > 0:30:43Not just for comedy, but you've got...

0:30:43 > 0:30:46You know, published your own book now, as well.

0:30:46 > 0:30:47Yeah, I wrote a book last year,

0:30:47 > 0:30:49which is called Britty Britty Bang Bang.

0:30:49 > 0:30:50Right. What was that about?

0:30:50 > 0:30:52One man's attempt to understand his country.

0:30:52 > 0:30:55- Yeah.- It was, well, basically that. It's just trying to, you know...

0:30:55 > 0:30:58Trying to work out what is great about Britain, really,

0:30:58 > 0:31:01which is a huge amount of stuff, including food, actually.

0:31:01 > 0:31:05- It is, yeah. - But we kind of got left behind.

0:31:05 > 0:31:08- You know the sort of current revolution in food...- Yeah.

0:31:08 > 0:31:10- ..it's very modern, isn't it? - Well, it is modern.

0:31:10 > 0:31:11The last 20 years, really.

0:31:11 > 0:31:14It is modern, but it comes from all manner of different things.

0:31:14 > 0:31:16And I think the great thing about living in this country -

0:31:16 > 0:31:19we embrace all the ideas, and that, from everywhere else. Bit like Theo.

0:31:19 > 0:31:23You know, he's going to be putting teriyaki risotto on an Italian menu.

0:31:23 > 0:31:26- What's the difference between embracing and stealing?- No chance!

0:31:26 > 0:31:27Embracing and stealing?

0:31:27 > 0:31:29But this is your little risotto. So, you've got...

0:31:29 > 0:31:32These are just little leaves on the top, as well, but...

0:31:32 > 0:31:35But the secret of this risotto...

0:31:35 > 0:31:37So, the teriyaki gets put in there at the end.

0:31:37 > 0:31:38I've got these lovely enoki mushrooms

0:31:38 > 0:31:41that have gone in there, as well. The seaweed's gone in.

0:31:41 > 0:31:44It's a really peculiar flavour, but the key to this is that foam.

0:31:44 > 0:31:46It just works fantastically well together.

0:31:46 > 0:31:49And to settle that, you can put this in.

0:31:49 > 0:31:51This is lecithin,

0:31:51 > 0:31:53which you can get from health food stores now, as well.

0:31:53 > 0:31:56- It just stabilises...- That reduces cholesterol, doesn't it?

0:31:56 > 0:31:58Yeah, and it stabilises the foam, as well.

0:31:58 > 0:31:59Keeps it sort of held up there.

0:31:59 > 0:32:01Here we go. Try and get a bit of everything.

0:32:01 > 0:32:04It's really strong in flavour, but it works really well with red mullet.

0:32:04 > 0:32:06Apparently, the weather's been bad,

0:32:06 > 0:32:08so you can't buy much fish nowadays anyway

0:32:08 > 0:32:11for a couple of weeks till it gets better, but...

0:32:11 > 0:32:13- That is lovely.- It is really peculiar, but tastes nice.

0:32:13 > 0:32:16I don't think that is that peculiar, actually.

0:32:20 > 0:32:24Hugh Dennis taking the peculiar in his stride there.

0:32:24 > 0:32:26Now, don't go anywhere just yet, as we've still got plenty more

0:32:26 > 0:32:29to come on today's Saturday Kitchen Best Bites.

0:32:29 > 0:32:30And next, it's over to Lawrence Keogh,

0:32:30 > 0:32:34who's making beef stroganoff with riz pilaf.

0:32:34 > 0:32:36- Great to have you back on the show. - Hi, mate. Yeah, thanks.

0:32:36 > 0:32:38- So, congratulations on your new job. - Yeah.- The Wolseley.

0:32:38 > 0:32:41Tell us about The Wolseley, then, and the dishes you're going to cook.

0:32:41 > 0:32:44Well, the dish we're going to cook is a fillet of beef stroganoff,

0:32:44 > 0:32:45which has got paprika,

0:32:45 > 0:32:47white wine vinegar, white wine, cream.

0:32:47 > 0:32:51- Lashings of double cream. Very good for you this time of year. - Sounds good to me.- And mushrooms.

0:32:51 > 0:32:53It's finished with gherkins and sour cream.

0:32:53 > 0:32:54But this is a proper classic.

0:32:54 > 0:32:57It was shown to me years ago by a very good friend of mine,

0:32:57 > 0:33:01Mark Tazzioli, if he's watching. And it's a proper a la carte dish.

0:33:01 > 0:33:02It really is a cooked-to-order dish.

0:33:02 > 0:33:04We're going to do a pilaf to go with it.

0:33:04 > 0:33:06- You'd normally do it with little straw fries, of course.- Yeah.

0:33:06 > 0:33:08So, what you do with the fillet - you lay it...

0:33:08 > 0:33:10That's the tail end of the fillet.

0:33:10 > 0:33:12Now, this is the tail. Just explain before you chop that up.

0:33:12 > 0:33:15You have the middle bit where you'd have the fillet steaks,

0:33:15 > 0:33:17- and the Chateaubriand...- Up the end.

0:33:17 > 0:33:19So, this is obviously not used a lot, but you cut down.

0:33:19 > 0:33:22You can ask your butcher to do this.

0:33:22 > 0:33:24If you want to, you can do this dish with chicken

0:33:24 > 0:33:25if you're a bit sort of...

0:33:25 > 0:33:27Don't really fancy some red meat this time of year.

0:33:27 > 0:33:29But if you want, there are other pieces of meat.

0:33:29 > 0:33:32- Sirloin - probably another one to go with.- It's a bit cheaper.

0:33:32 > 0:33:34There's a secret to this dish, which we'll show you.

0:33:34 > 0:33:36There are some simple techniques to follow.

0:33:36 > 0:33:39If you don't get it right, you can ruin the whole dish.

0:33:39 > 0:33:42We're going to keep the beef quite rare when we sear it.

0:33:42 > 0:33:45So, the stroganoff - often found on a lot of old, classic sort of menus.

0:33:45 > 0:33:47Yeah, and it's... Well, the thing about it, I mean...

0:33:47 > 0:33:50I was fortunate to be classically French trained

0:33:50 > 0:33:53in the day at The Berkeley and the Ritz Casino in London,

0:33:53 > 0:33:56and once you're classically French trained -

0:33:56 > 0:33:58like you know, James - it's like being a musician, isn't it?

0:33:58 > 0:34:00You can change your styles and move around.

0:34:00 > 0:34:03We've got two types of paprika in here. We've got sweet and hot.

0:34:03 > 0:34:07So, in goes the sweet and hot. Paprika is the dried bell peppers.

0:34:07 > 0:34:11- Yeah.- You know, it's dried out. Straight in with some vegetable oil.

0:34:11 > 0:34:13This pan is going to be absolutely smoking.

0:34:13 > 0:34:15Right, the onions have gone in there.

0:34:15 > 0:34:16You don't want any colour on these onions.

0:34:16 > 0:34:19No, just a little sweat. We're going to make a real pilaf.

0:34:19 > 0:34:21You'll show people how to do a real pilaf.

0:34:21 > 0:34:24Now, this beef - just give it a quick toss through the paprika.

0:34:24 > 0:34:26- This pan is smoking. - So, we've got the...

0:34:26 > 0:34:29Onions have gone in, little bit of butter, some...

0:34:29 > 0:34:31- That is hot, that, actually. - That is really hot.

0:34:31 > 0:34:33Now, this would be often done at the table, wouldn't it?

0:34:33 > 0:34:35This would we done at the table by the maitre d'.

0:34:35 > 0:34:38- I'd get a pair of tongs, Chef. - Setting off the fire alarm.

0:34:38 > 0:34:41- Health and safety. - Evacuate! Evacuate!- Taxi!

0:34:41 > 0:34:43- LAUGHTER - Be very quick, then, with that.

0:34:43 > 0:34:46- I'm on it. I'm on it, Chef. There you go.- Just show it the pan.

0:34:46 > 0:34:48Now, tell us about The Wolseley, then,

0:34:48 > 0:34:50because it's a famous old building.

0:34:50 > 0:34:53Yeah, well, it originally was a car showroom back in the '20s.

0:34:53 > 0:34:55Then it was a bank. I remember going and picking up

0:34:55 > 0:34:57a pay cheque there when I was at The Ritz, you know.

0:34:57 > 0:35:03And it's owned by Jeremy Corbin and Chris King and...

0:35:03 > 0:35:05And, erm...

0:35:05 > 0:35:08Sorry, guys. Chris Corbin, Jeremy King!

0:35:08 > 0:35:11You start tomorrow. LAUGHTER

0:35:11 > 0:35:12Sorry, boss. I will get it right!

0:35:12 > 0:35:15- He WAS starting tomorrow. - It's live TV!- You think that's bad?

0:35:15 > 0:35:17I asked him the address this morning -

0:35:17 > 0:35:20he ain't got a clue where it is! LAUGHTER

0:35:20 > 0:35:22- Take that out and strain it, OK? - Right, OK.

0:35:22 > 0:35:25- So, this is basically just seared. - Yeah, Chris Corbin, Jeremy King.

0:35:25 > 0:35:27I've been a long admirer of the pair of them,

0:35:27 > 0:35:30and they started off at Le Caprice and The Ivy and Sheekey's, etc.

0:35:30 > 0:35:32You're a big fan of them, as well.

0:35:32 > 0:35:34- Right, in goes some butter.- OK.

0:35:34 > 0:35:37So, you've got to keep that beef as bleu as you can. That's the secret.

0:35:37 > 0:35:39So, a little cartouche.

0:35:39 > 0:35:42Just a piece of paper - greaseproof, of course.

0:35:42 > 0:35:44Not a newspaper, but...

0:35:44 > 0:35:45And you just...

0:35:45 > 0:35:49- Right, in goes the shallots. - ..fold that over.

0:35:49 > 0:35:52Place that over the top of the rice.

0:35:52 > 0:35:54- That's it.- That sits on there.

0:35:54 > 0:35:57Right, then we're going to cut the mushrooms. That's it.

0:35:57 > 0:35:59- Sweat them off.- There you go.

0:35:59 > 0:36:01No, but it's a very, very busy restaurant.

0:36:01 > 0:36:04It does about 350, 380 for breakfast,

0:36:04 > 0:36:07a good 250, 280 for lunch,

0:36:07 > 0:36:11190 for afternoon tea, and a good 400 for dinner,

0:36:11 > 0:36:14and it's open 364 days of the year.

0:36:14 > 0:36:17And I've gone from looking after 30 chefs to looking after 60 chefs,

0:36:17 > 0:36:20- so...- Wow! - It's quite a big job to take on.

0:36:20 > 0:36:22Would it be right to say

0:36:22 > 0:36:24it's definitely one of the busiest restaurants in London?

0:36:24 > 0:36:27It is one of the busiest restaurants in London, in Piccadilly.

0:36:27 > 0:36:31Yeah, at first, I wasn't too sure about taking the job on board,

0:36:31 > 0:36:34but I met the team, I met the team of chefs in the kitchen.

0:36:34 > 0:36:37I like the company. The company's moving in the right direction.

0:36:37 > 0:36:40There's a lot of expansion, and, no, it's a nice change.

0:36:40 > 0:36:43- And I think, this time... - A favourite of actors.

0:36:43 > 0:36:44Oh, it's a great place to eat.

0:36:44 > 0:36:48- Yeah, it's very, very fashionable to eat there.- Yeah.

0:36:48 > 0:36:51Right, that's all... So, shallots...

0:36:51 > 0:36:54- Yeah.- OK? ..in there. This is the trick.- Do you want that?

0:36:54 > 0:36:56Oh, put tomato puree in there, Chef.

0:36:56 > 0:36:58- That's why you're here, isn't it?- Yeah, exactly.

0:36:58 > 0:37:03LAUGHTER

0:37:03 > 0:37:05By the way, I'm available to be the new head chef

0:37:05 > 0:37:09of The Wolseley, if you want. LAUGHTER

0:37:09 > 0:37:13- Rehearsals - it's always fine, isn't it?- Yeah, it's always great.

0:37:13 > 0:37:14In goes the vinegar. Go on.

0:37:14 > 0:37:16The vinegar goes in, which is the secret.

0:37:16 > 0:37:19- Vinegar - you can smell it. - You must evaporate the vinegar.

0:37:19 > 0:37:23If you don't evaporate the vinegar, you're going to taste that acidity,

0:37:23 > 0:37:25- and it's not very nice.- Yeah.

0:37:25 > 0:37:27- So, you cook the vinegar out. Get rid of it.- Yeah.

0:37:27 > 0:37:29You've got the rice in the oven, haven't you, Chef?

0:37:29 > 0:37:32Now, like I said, it's an old building, that place, as well,

0:37:32 > 0:37:33but the kitchen's downstairs?

0:37:33 > 0:37:36- The kitchen's downstairs. - It's quite an odd layout for a...

0:37:36 > 0:37:39Yeah, there's six lifts sending food up and down it. It's a busy site.

0:37:39 > 0:37:41Right, next, once you evaporate the vinegar...

0:37:41 > 0:37:43If you want to evaporate things quickly, make a well.

0:37:43 > 0:37:45- Move it to the outside.- Right.

0:37:45 > 0:37:48Pour it in the middle, it evaporates. White wine.

0:37:48 > 0:37:50- OK?- Now, this is a classic dish

0:37:50 > 0:37:52that would be found on a lot of restaurant menus.

0:37:52 > 0:37:55- Traditionally Russian, of course, but...- Absolutely classic, yeah.

0:37:55 > 0:38:00It's a Russian dish. It was popular in a cookbook in the 1860s.

0:38:00 > 0:38:03- Beef and sour cream and things like that.- Your era, Sunday.

0:38:03 > 0:38:05- Yeah. Yeah, thank you. - LAUGHTER

0:38:05 > 0:38:07I needed that.

0:38:07 > 0:38:11And it was traditionally served with crispy fries, like straw potatoes.

0:38:11 > 0:38:12- Yeah.- Like matchstick fries.

0:38:12 > 0:38:16Then it became popular in Hong Kong, and the Americans took it there,

0:38:16 > 0:38:18and they started serving rice with it.

0:38:18 > 0:38:21- So, it's very popular now with a side of rice.- Right.

0:38:21 > 0:38:24- OK? So, reduce that white wine. - You need to get rid of the vinegar.

0:38:24 > 0:38:26- That's the key to it. - You must evaporate the vinegar

0:38:26 > 0:38:28and keep the beef as bleu as possible.

0:38:28 > 0:38:31And this is where... You know, if you were on a healthy kick...

0:38:31 > 0:38:33Don't go any further.

0:38:33 > 0:38:35- ..just, you know...- Yum!

0:38:35 > 0:38:38You want to get all that in there. Let's get the sauce right first.

0:38:38 > 0:38:39OK? Let's get the sauce right,

0:38:39 > 0:38:42otherwise you're going to keep overcooking the beef.

0:38:42 > 0:38:44- We just want to warm it through. - So, the sauce goes...?

0:38:44 > 0:38:47Sauce first, and then you put the beef back in to finish it off, yeah?

0:38:47 > 0:38:49- Right.- That's your little pilaf. - Salt and pepper.

0:38:51 > 0:38:53- Changing the spoon.- Now, what rice have you used in this?

0:38:53 > 0:38:55- Just long-grain rice? - Yeah, long-grain rice.

0:38:55 > 0:38:58Yeah, you can use an Uncle Ben's with it, something like that.

0:38:58 > 0:39:00- There you go.- Right, now...

0:39:01 > 0:39:04- This is just warmed through the sauce now.- Yeah.

0:39:04 > 0:39:07And like I said, if you want to do this with chicken, you can.

0:39:07 > 0:39:08- Yeah.- OK?

0:39:10 > 0:39:12Now, it's good for a dinner party, this,

0:39:12 > 0:39:13cos it's all literally last-minute.

0:39:13 > 0:39:15It's a proper, you know, 19 sort of...

0:39:15 > 0:39:19The old '70s classic Cordon Bleu, isn't it?

0:39:19 > 0:39:22- A dish that would be done...- OK.

0:39:22 > 0:39:26- That's delicious. OK, right, can I borrow your serving spoon?- Yeah.

0:39:28 > 0:39:32- That's ready?- Yeah, yeah. Unbelievably quick.

0:39:32 > 0:39:36You know, Lawrence, your leg was vibrating in time with the stirring.

0:39:36 > 0:39:39LAUGHTER

0:39:39 > 0:39:41That's cos it's the old dancing leg, isn't it?

0:39:41 > 0:39:43LAUGHTER

0:39:43 > 0:39:46- Henry, is yours shaking? - LAUGHTER

0:39:46 > 0:39:50Just watching you, Lawrence, it's a privilege.

0:39:50 > 0:39:52Oh, it's a pleasure.

0:39:52 > 0:39:55- What a nice bunch of guests you've got here today.- Yeah.

0:39:55 > 0:39:58I can't believe the speed you're working.

0:39:58 > 0:40:00- Well, I've done half of it! - Yeah, well, I know.

0:40:00 > 0:40:02I can show you how to work more slowly later on.

0:40:02 > 0:40:06- Can you? I look forward to it. - So, julienne the gherkins on top.

0:40:06 > 0:40:10- Julienne - nice, thin strips.- Yeah. - Nice spoonful of sour cream.

0:40:10 > 0:40:13- Ah, see, you didn't get my spoons ready.- Yeah.

0:40:15 > 0:40:18So, sour cream on top. Have you got the chopped parsley done, Chef?

0:40:18 > 0:40:20- Chopped parsley's there. - Chopped parsley.

0:40:22 > 0:40:24- Little bit of chopped parsley. - Spoon with the paprika in it.

0:40:24 > 0:40:28Thank you, Chef. Can you mind what that is, again?

0:40:28 > 0:40:29So, there is your beef...

0:40:29 > 0:40:33- Classic beef stroganoff...- Wow. - ..paprika, cream and rice.

0:40:33 > 0:40:35Easy as that.

0:40:40 > 0:40:43- All right.- It looks great. He's even applauding himself.

0:40:43 > 0:40:45There you go. LAUGHTER

0:40:45 > 0:40:48- Right, here we go. - You get to dive into this.

0:40:48 > 0:40:51- We do, do we?- Wow. - Is it unbelievably hot?

0:40:51 > 0:40:53- It's not that spicy, is it? - No, no, cos you can use...

0:40:53 > 0:40:56- You know, there's a sweet paprika and a hot paprika.- Yeah, I know.

0:40:56 > 0:40:58You can blend your own if you don't like things too hot.

0:40:58 > 0:41:00I was in Budapest this summer

0:41:00 > 0:41:03where they had the sweet and the strong paprika.

0:41:03 > 0:41:05- You know, it's fascinating. - That's not the smoked one.

0:41:05 > 0:41:07No, the smoked one has obviously

0:41:07 > 0:41:09- been smoked over coals and stuff like that.- Mm!

0:41:09 > 0:41:10Used a lot in Spanish cookery.

0:41:10 > 0:41:12- Oh, that's beautiful. - But that is a lovely dish.

0:41:12 > 0:41:13I think that's a cracking dish for...

0:41:13 > 0:41:15Oh, you must taste that.

0:41:15 > 0:41:17- Yeah, absolutely fantastic. - That is wonderful.- Wow.

0:41:17 > 0:41:20- The secret is with that beef, you fry it off, drain it off... - That's it.

0:41:20 > 0:41:22Show it the pan, get it out, and then reduce the vinegar.

0:41:22 > 0:41:25So, the important parts are searing the beef, and the vinegar.

0:41:25 > 0:41:27If you don't get them right, you can ruin the dish.

0:41:27 > 0:41:29- Just stick to them basic principles. - If you used chicken,

0:41:29 > 0:41:32would you tweak it at all, or just do it exactly the same?

0:41:32 > 0:41:34Well, it's one of them dishes you can do after Christmas

0:41:34 > 0:41:36for leftover turkey. Do it exactly the same.

0:41:36 > 0:41:38- Bit late now, mate, aren't you?- Bit late now.

0:41:43 > 0:41:45A dish so good that Lawrence applauded himself there.

0:41:45 > 0:41:47But rightly so, cos everyone loved it.

0:41:47 > 0:41:50Now, next up, it's Keith Floyd, and he's starting his trip

0:41:50 > 0:41:53around America, kicking off in New Orleans.

0:41:53 > 0:41:57MUSIC: Green Onions by Booker T & the MG's

0:42:18 > 0:42:21I am driving the ultimate dream machine -

0:42:21 > 0:42:22a Corvette Stingray '67.

0:42:22 > 0:42:24Seven litres under the bonnet.

0:42:24 > 0:42:27In the U-Haul in the back, I've got my pots and pans,

0:42:27 > 0:42:30my knives, because I'm on the BBC maxi-break of a lifetime.

0:42:30 > 0:42:34I'm going to take you to Louisiana, to Memphis, to New Orleans,

0:42:34 > 0:42:38to Florida, to California - from shining sea to shining sea -

0:42:38 > 0:42:41to try the food, the music, the blues, the rock and roll,

0:42:41 > 0:42:44the wop-bop-a-loo-bam of American gastronomy.

0:42:44 > 0:42:46Let's go for it.

0:43:36 > 0:43:38The bayou, Louisiana,

0:43:38 > 0:43:41is the gastronomic heartland of the southern States.

0:43:41 > 0:43:43Home of crawfish and file gumbo,

0:43:43 > 0:43:46and lots of other dishes immortalised in rock and roll songs.

0:43:46 > 0:43:48Amongst these stunted trees,

0:43:48 > 0:43:50coincidentally destroyed by Hurricane Floyd -

0:43:50 > 0:43:54no relation of course - you can feel the spirit of General Jackson,

0:43:54 > 0:43:56who beat the living daylights out of the Brits

0:43:56 > 0:43:59at the Battle of New Orleans in 1815.

0:44:06 > 0:44:09That curious machine is a mudbug harvester.

0:44:09 > 0:44:11Mudbugs are what the locals call crawfish -

0:44:11 > 0:44:13an aggressive, lobster-like crustacean

0:44:13 > 0:44:16that lives in the same swamps that produce the wild rice

0:44:16 > 0:44:18they ultimately meet on a plate.

0:44:18 > 0:44:20This symbol of Louisiana cuisine

0:44:20 > 0:44:23is farmed in vast quantities here in the Mississippi Delta,

0:44:23 > 0:44:25and those not eaten by these winged predators -

0:44:25 > 0:44:27I'm sorry, I don't know what they're called -

0:44:27 > 0:44:30end up in pots with Cajun spices and garlic,

0:44:30 > 0:44:33spreading the gastronomic spirit of Louisiana right across the States,

0:44:33 > 0:44:36as my Cajun chum explains so succinctly.

0:44:40 > 0:44:42By the way, he was only scaring those birds,

0:44:42 > 0:44:44although he does eat the occasional one.

0:44:44 > 0:44:46Anyway, on to cooking sketch number one,

0:44:46 > 0:44:48with a guy who irritated the hell out of me,

0:44:48 > 0:44:51but he cooks a great jambalaya, so he can't be all bad.

0:44:51 > 0:44:53I've got trouble on my hands here. This is Chris.

0:44:53 > 0:44:55He knows everything about Cajun cooking,

0:44:55 > 0:44:57and he's going to teach me how to make a jambalaya -

0:44:57 > 0:44:59the classic dish of this Louisiana swamp region.

0:44:59 > 0:45:01Chris, what are all these ingredients here?

0:45:01 > 0:45:03Well, before we get started with ingredients,

0:45:03 > 0:45:05I want to tell you something.

0:45:05 > 0:45:07One thing about a man making jambalaya in South Louisiana -

0:45:07 > 0:45:09it's an important part of our diet.

0:45:09 > 0:45:11I want to tell you something right now before you go too far.

0:45:11 > 0:45:13Told you I was going to have trouble with this guy.

0:45:13 > 0:45:16If you mess up, I've got something to pound you.

0:45:16 > 0:45:18- Is that fair enough? - That's fair enough.

0:45:18 > 0:45:20If you mess up my jambalaya for the people sitting out there,

0:45:20 > 0:45:22we are going to settle the odds up.

0:45:22 > 0:45:24That's all I wanted you to know right now.

0:45:24 > 0:45:26We'll keep that down in the background.

0:45:26 > 0:45:28Floyd, now we start talking about ingredients.

0:45:28 > 0:45:30Let's talk about what we put in this pot.

0:45:30 > 0:45:31- Remember what I dropped in here?- Right.

0:45:31 > 0:45:34- You thought that was lard, didn't you?- I did.- That's alligator fat.

0:45:34 > 0:45:36- Alligator fat?- That's all it was. Nothing much more than that.

0:45:36 > 0:45:39But, really, it was lard, and I'm going to tell you why.

0:45:39 > 0:45:41- Lard is a pork fat. Good, good flavour. - SIZZLING

0:45:41 > 0:45:43- Can you hear that pot sizzling? - Yeah.

0:45:43 > 0:45:45It's time to drop that sausage in, Floyd.

0:45:45 > 0:45:46- Right. All of it?- All of it.

0:45:46 > 0:45:48I'm going to give you the spoon from here on out.

0:45:48 > 0:45:51You can do all the work you want to do. How's that, huh?

0:45:51 > 0:45:53This is good. I'll be eating a meal here today

0:45:53 > 0:45:55that somebody else cooked for a change.

0:45:55 > 0:45:57So, how long do we cook this in here for, then?

0:45:57 > 0:45:58Well, we're going to cook this down

0:45:58 > 0:46:01- until we get some of the oils out of the sausage.- Right, right.

0:46:01 > 0:46:03All we're trying to do right now... This is hot sausage.

0:46:03 > 0:46:06- Do you like hot sausage?- I like hot sausage.- Good, good, good.

0:46:06 > 0:46:08This flavour, this sausage, is going to carry

0:46:08 > 0:46:09the pot of this jambalaya.

0:46:09 > 0:46:12- Right.- That's the flavour that's going to carry.

0:46:12 > 0:46:14So, be careful with that. Don't break them all up.

0:46:14 > 0:46:18Just hit them a little bit lightly. Don't disturb them. There you go.

0:46:18 > 0:46:21Let it saute for a few minutes. All we're looking for right now

0:46:21 > 0:46:24- is to get some of the oils out of the sausage.- Right. - By getting the oils out,

0:46:24 > 0:46:26it lubricates something that you don't know nothing about.

0:46:26 > 0:46:28While that's happening, what's in there?

0:46:28 > 0:46:30- You really want to know what's in there?- I do.

0:46:30 > 0:46:32Let me tell you - Mississippi River water.

0:46:32 > 0:46:34- Mississippi River water? - Yeah, we get a lot...

0:46:34 > 0:46:37- You know, we get a lot of good chemicals come down our river.- Yeah!

0:46:37 > 0:46:39This has very good flavour in it. That's all that is.

0:46:39 > 0:46:42Is that a good shot? No, I'm telling you, look here.

0:46:42 > 0:46:44Let me tell you what I really have. I've got chicken stock.

0:46:44 > 0:46:46- Chicken stock. - And a little kitchen bouquet.

0:46:46 > 0:46:50- Kitchen bouquet. Right. - I know you're very familiar with kitchen bouquet.- Sure.

0:46:50 > 0:46:52- It's a bouquet garni, OK? - That's exactly right.

0:46:52 > 0:46:55- I'm translating.- It gives you a good colour and a great flavour.

0:46:55 > 0:46:58What we're going to do, we're going to add a little trinity in here.

0:46:58 > 0:47:00- The trinity? - You know what trinity is.

0:47:00 > 0:47:02- Well, I can see it now, yeah. - OK, what is trinity, tell me?

0:47:02 > 0:47:04It's green peppers, celery, and onions.

0:47:04 > 0:47:07That's all that it is. That's exactly right.

0:47:07 > 0:47:10- This is a basic seasoning group we use in South Louisiana.- Right.

0:47:10 > 0:47:12Whether we're making a jambalaya,

0:47:12 > 0:47:14whether we're making a gumbo or Creole,

0:47:14 > 0:47:16this is a basic seasoning group that we use.

0:47:16 > 0:47:17We're just going to add this to the pot.

0:47:17 > 0:47:21- Right.- I tell you what else you can add to this dish right now.

0:47:21 > 0:47:24- You can put a little bit of chicken in there if you'd like.- Already?

0:47:24 > 0:47:26Yeah, go ahead. Drop it in. Heat it up real good.

0:47:26 > 0:47:28Does that look like chicken to you?

0:47:28 > 0:47:30Well, I don't trust you any more, Chris.

0:47:30 > 0:47:33What do you mean you don't trust me? Would I lie to you?

0:47:33 > 0:47:36- I think you might. - Let me show you what.

0:47:38 > 0:47:41This is what we had the back part of.

0:47:41 > 0:47:43That was a little bit we had left in the freezer.

0:47:43 > 0:47:46- That's a big chicken. - That's a big chicken, huh?

0:47:46 > 0:47:48How do you like the looks of this baby, huh?

0:47:48 > 0:47:50- Do you think you can open him up? - I wouldn't think so.- Go right ahead.

0:47:50 > 0:47:52Oh, my life! HE LAUGHS

0:47:52 > 0:47:57Floyd, I would not put alligator meat in this pot.

0:47:57 > 0:48:02- You know why?- Why? - Alligator is 6.95 a pound.

0:48:02 > 0:48:03- Right.- Pretty expensive.

0:48:03 > 0:48:06- We're using raccoon today. - Raccoon?- Yeah.

0:48:06 > 0:48:09- Don't you prefer raccoon?- Oh, dear. HE LAUGHS

0:48:09 > 0:48:12- Rocky Raccoon.- Rocky Raccoon.

0:48:12 > 0:48:15- How is that looking? Pretty good? - That's looking very good.

0:48:15 > 0:48:16- Fantastic.- Clive, if I can...

0:48:16 > 0:48:18How about dropping a little garlic in there?

0:48:18 > 0:48:19- A bit of garlic in there.- Yeah.

0:48:19 > 0:48:22See, this guy's learning how to cook right now.

0:48:22 > 0:48:25He's finally learning real food. Real, real food.

0:48:25 > 0:48:26That's what he is learning now.

0:48:26 > 0:48:30- Hey, this stock's boiling up away here now.- Yeah.

0:48:30 > 0:48:33- You see how the chicken base has come to the surface?- Sure.

0:48:33 > 0:48:34Now it's time to pour it in that pot.

0:48:34 > 0:48:36- Pour it in this pot? - Yeah. Now, it's not hot.

0:48:36 > 0:48:38- The handles aren't hot.- Right, OK.

0:48:38 > 0:48:40So, just to recap on this, Clive, up here, for second, if I may.

0:48:40 > 0:48:42It's lard, OK? We fried, in the lard,

0:48:42 > 0:48:45this spicy New Orleans sausage.

0:48:45 > 0:48:47Then we added the trinity - not the Holy Trinity,

0:48:47 > 0:48:49but the trinity - of celery, peppers and onions.

0:48:49 > 0:48:52Then the chicken, or, in this case, the raccoon meat went in.

0:48:52 > 0:48:54We could have used alligator meat, but that's too expensive.

0:48:54 > 0:48:57And now in we go with the stock, OK?

0:48:58 > 0:49:01- Do you know a Cajun philosophy for making a jambalaya?- No.

0:49:01 > 0:49:03Do you have any idea?

0:49:03 > 0:49:07If it walks, crawls, swims or flies, and you can catch it,

0:49:07 > 0:49:09you can put it in that pot.

0:49:09 > 0:49:11- THEY LAUGH - How's that, huh?

0:49:11 > 0:49:14Right, what about the rice? When does that go into the whole thing?

0:49:14 > 0:49:16We have to bring this to a boil, but we need to add a little salt.

0:49:16 > 0:49:19- Salt. Which is where? - Put about two teaspoons of salt in.

0:49:19 > 0:49:22- Is this the salt?- No, no, no. Leave that alone. Don't even touch that.

0:49:22 > 0:49:25- This is called "Joe's stuff". - No, it's salt.- That's salt?- Yeah.

0:49:25 > 0:49:27I just use Joe's bottle.

0:49:27 > 0:49:29Well, that's pretty close.

0:49:29 > 0:49:32I'd put a little bit more in. You're cooking five cups of rice.

0:49:32 > 0:49:34Right, OK. Oh, well, it needs a bit more, then, doesn't it?

0:49:34 > 0:49:37That's what I'm getting at. OK, we'll sir this in. Now...

0:49:37 > 0:49:40We bring that to the boil. Get back to the alligators cos...

0:49:40 > 0:49:42Yeah, I'd love to get back.

0:49:42 > 0:49:44They eat anything that gets in their way -

0:49:44 > 0:49:47female alligators that have baby alligators.

0:49:47 > 0:49:48That is probably the meanest creature

0:49:48 > 0:49:50you'll ever run across in your whole life.

0:49:50 > 0:49:53- Worse than the mother-in-law, in fact?- Well, I don't know.

0:49:53 > 0:49:57My mother-in-law... The first job I ever had was taming alligators.

0:49:57 > 0:49:59Have you ever tried to tame an alligator?

0:49:59 > 0:50:01I used to have to stand there

0:50:01 > 0:50:04and run my hand through the mouth once I got it open.

0:50:04 > 0:50:07- You know who got me that job? My mother-in-law.- Yeah?

0:50:07 > 0:50:09I quit that right quick. I realised what was going on.

0:50:09 > 0:50:12- And then put the rice in?- Yeah.

0:50:12 > 0:50:15What we're going to do now, we're just going to put the lid on here.

0:50:15 > 0:50:17We're going to lower the fire now. Lower it real low.

0:50:17 > 0:50:19I am not looking to bring it...

0:50:19 > 0:50:21You know, bring it back to a boil.

0:50:21 > 0:50:24How are we coming here? Let's see what you've got here, Floyd.

0:50:24 > 0:50:27- Very low. How about that?- Yeah.

0:50:27 > 0:50:30Oh, there you go. All I want is a simmer. That is perfect.

0:50:30 > 0:50:33- I tell you what, have you cooked before?- No.

0:50:33 > 0:50:35Huh? Well, why do they call you Floyd of fish?

0:50:35 > 0:50:39- THEY LAUGH - I'm just curious, that's all.- No.

0:50:39 > 0:50:41OK, what we have to do now, Floyd,

0:50:41 > 0:50:43we have to time this for ten minutes.

0:50:43 > 0:50:45- Can you tell time?- What, is it like...- Can you tell time?

0:50:45 > 0:50:48- ..nine cans of that and that's ready?- No, no, no. One can.

0:50:48 > 0:50:51This is a quarter can. I need a whole can of Dixie.

0:50:51 > 0:50:52- Right.- Cos, I mean, I tell you...

0:50:52 > 0:50:55How much do you have left in yours? Oh, yeah, we can time it.

0:50:55 > 0:50:58By the time you finish that and I finish this - ten minutes of beer -

0:50:58 > 0:51:00then we're going to turn our jambalaya off.

0:51:00 > 0:51:01At that point right there,

0:51:01 > 0:51:03we have to let this thing sit for about 20 minutes.

0:51:03 > 0:51:05- This rice will cook itself.- Right.

0:51:05 > 0:51:08- Right in the pot, and that's what's nice about it.- OK.

0:51:16 > 0:51:18They call New Orleans The Big Easy.

0:51:18 > 0:51:22It's a city that likes to sleep late and party hard.

0:51:22 > 0:51:23Once extremely prosperous,

0:51:23 > 0:51:26the failing oil and shipping industries have left their scars

0:51:26 > 0:51:28on this most European of American cities.

0:51:28 > 0:51:32It reminds me of a cross between Avignon, Seville, and Liverpool.

0:51:32 > 0:51:35The streets rattle to streetcars and rock with the jazz

0:51:35 > 0:51:38that fills the food-scented air in this humid city.

0:51:42 > 0:51:45These flags flying for Mardi Gras - Fat Tuesday, as you know -

0:51:45 > 0:51:48owe their colours to a British Victorian touring theatre group

0:51:48 > 0:51:52playing Lear - dear, dear Lear - at the local theatre.

0:51:52 > 0:51:54And the organisers of the first Carnival

0:51:54 > 0:51:56borrowed their costumes for the Carnival King and Queen.

0:51:56 > 0:51:58So, it's all down to Shakespeare, really.

0:52:02 > 0:52:05Laissez les bons temps rouler - "let the good times roll"

0:52:05 > 0:52:08is the motto of this naughty place, the home of Tennessee Williams,

0:52:08 > 0:52:11A Streetcar Named Desire, Cat On A Hot Tin Roof, etc, etc.

0:52:11 > 0:52:14I could go on, but I'm more into Faulkner,

0:52:14 > 0:52:15another great Southern writer.

0:52:17 > 0:52:19New Orleans is a superstitious city.

0:52:19 > 0:52:23Palm readers, witches, diviners, and clairvoyants of all kinds

0:52:23 > 0:52:25hang out on the streets and in dubious little studios.

0:52:25 > 0:52:28But, with its Indian, French, Spanish and slave heritage,

0:52:28 > 0:52:29it's not surprising.

0:52:29 > 0:52:31# I love, I love you, baby

0:52:31 > 0:52:34# And I want you to be my girl... #

0:52:34 > 0:52:36Along with fortune-telling and music,

0:52:36 > 0:52:40your Big Easy native is never happier than when eating beignets,

0:52:40 > 0:52:42a French-style doughnut, in the Cafe Du Monde,

0:52:42 > 0:52:44the hang-out of musicians, artists,

0:52:44 > 0:52:47tourists and the potpourri of New Orleans' demimonde.

0:52:52 > 0:52:55Ah, I hope you like these little jewels of commentary.

0:52:55 > 0:52:57They're quite important, really.

0:52:57 > 0:52:58Anyway, the central grocery store

0:52:58 > 0:53:00at the turn of the century, or thereabouts,

0:53:00 > 0:53:03created the famous muffuletta sandwich,

0:53:03 > 0:53:04presumably by Senor Muffuletta.

0:53:04 > 0:53:07They're slices of salami, ham and Swiss cheese

0:53:07 > 0:53:10smothered in olive oil and pickle. Do you really like them?

0:53:10 > 0:53:12# Yes, I do

0:53:12 > 0:53:14# Yes, I do

0:53:14 > 0:53:16# Yes, I do

0:53:16 > 0:53:23# And I want you to be my girl. #

0:53:31 > 0:53:33I'm not keen on being a tourist,

0:53:33 > 0:53:37and wild horses wouldn't drag me onto anything called a Creole Queen.

0:53:37 > 0:53:39I should be telling you all about the Mississippi,

0:53:39 > 0:53:41but this isn't a look at life,

0:53:41 > 0:53:44and all I know about it is that it's very long, very wide,

0:53:44 > 0:53:46and the Americans like it very much.

0:53:46 > 0:53:48And if it wasn't here, there wouldn't be jazz in the world.

0:53:52 > 0:53:54In the French Quarter, you can't move two paces

0:53:54 > 0:53:56without being tempted to eat something.

0:53:56 > 0:53:58The Creole and Cajun dishes of this place

0:53:58 > 0:54:00make it the mecca of American cuisine.

0:54:00 > 0:54:02Louisiana is rich in produce of all kinds -

0:54:02 > 0:54:04a bit like Provence, really -

0:54:04 > 0:54:06and its spicy, tasty, uncomplicated dishes

0:54:06 > 0:54:09are a menu-weary gastronaut's dream.

0:54:12 > 0:54:14Now, take, for instance, the oyster po' boy

0:54:14 > 0:54:16prepared by my chum Leah Chase.

0:54:16 > 0:54:18"A po' boy?" I hear you cry.

0:54:18 > 0:54:21People said, you know, that's for a poor boy

0:54:21 > 0:54:23because he doesn't have very much money,

0:54:23 > 0:54:26and he has to buy something that is a lot of food,

0:54:26 > 0:54:28and cheap, and can go far.

0:54:28 > 0:54:32And the po' boy was kind of a cheap sandwich, you know.

0:54:37 > 0:54:41That looks good. And you want to put just a little pickle on there.

0:54:42 > 0:54:44Give it a little dash here.

0:54:44 > 0:54:47Nobody comes to New Orleans without getting an oyster po' boy .

0:54:47 > 0:54:49They'll come here to get it when they're here.

0:54:49 > 0:54:52Sometimes, I've had people right off the plane right here,

0:54:52 > 0:54:53"Give me my oyster po' boy ."

0:54:53 > 0:54:56And when they're going back, take the oyster po' boy with them.

0:54:56 > 0:54:59When my daughter was pregnant - she's in Los Angeles -

0:54:59 > 0:55:01"Send me an oyster po' boy." What we call an oyster loaf.

0:55:01 > 0:55:04You know, we put the whole bread, ship it to her.

0:55:04 > 0:55:05You know, her oyster loaf.

0:55:05 > 0:55:07And people never go home without them,

0:55:07 > 0:55:09and they are really typical New Orleans.

0:55:09 > 0:55:13You haven't come to New Orleans unless you eat an oyster po' boy.

0:55:13 > 0:55:16SIREN BLARES

0:55:16 > 0:55:17Because the BBC couldn't afford a taxi,

0:55:17 > 0:55:19I flagged down this passing police car,

0:55:19 > 0:55:21and later hitched a ride on this fire engine,

0:55:21 > 0:55:24to visit one of New Orleans' most famous restaurants,

0:55:24 > 0:55:27K-Paul's Kitchen, run by my new chum Paul Prudhomme,

0:55:27 > 0:55:30who believes passionately that cooking is not only good for the soul,

0:55:30 > 0:55:32but for the sanity of America.

0:55:33 > 0:55:37Many of our psychiatrists in this country recommend that

0:55:37 > 0:55:40a family that is under stress, that both members are working,

0:55:40 > 0:55:42that are under tremendous stress during the week,

0:55:42 > 0:55:44to cook together on weekends.

0:55:44 > 0:55:47So, it's because it's relaxing, it's enriching,

0:55:47 > 0:55:49and you can make your life better.

0:55:49 > 0:55:53There's nothing in the world that you do more than eating.

0:55:53 > 0:55:54You don't change your clothes more often,

0:55:54 > 0:55:56you don't brush your teeth more often.

0:55:56 > 0:55:58I mean, you eat more than you do anything else.

0:55:58 > 0:56:02And I think America's finding its eating sphere,

0:56:02 > 0:56:05its eating enjoyment, and its eating love.

0:56:05 > 0:56:08And we're at the head of it because, in Louisiana, we've been doing that,

0:56:08 > 0:56:11we've been living that way for the last 100 years.

0:56:11 > 0:56:15So, we have this huge amount of different dishes

0:56:15 > 0:56:18that we have to offer America and the whole world.

0:56:18 > 0:56:21So, Cajun and Creole is where it's at.

0:56:21 > 0:56:22There's always a time in the programme

0:56:22 > 0:56:25when I have to try to convince my hosts - in this case, Paul -

0:56:25 > 0:56:27that I do know a little bit about cooking myself.

0:56:27 > 0:56:29So, he said, "OK, if you're so smart, just go and make me

0:56:29 > 0:56:33"some smothered Cajun-style okra. Just go and do it." So, I have.

0:56:33 > 0:56:37I've prepared for myself here a sunshine tray of Louisiana food.

0:56:37 > 0:56:40Starting from your left, Clive, we've got onions,

0:56:40 > 0:56:42we've got lovely mixed bell peppers -

0:56:42 > 0:56:44red, yellow and green, we've got chopped okra -

0:56:44 > 0:56:47or ladies' fingers, as we call them in England -

0:56:47 > 0:56:50we've got skinned, de-pipped, chopped tomatoes,

0:56:50 > 0:56:53we've got chicken stock at the back,

0:56:53 > 0:56:56we've got Louisiana sausage here, and we've got some butter.

0:56:56 > 0:56:57And swing over left, to the pan,

0:56:57 > 0:57:00and you will see the first stage of my dish going along here -

0:57:00 > 0:57:04onions, peppers and okra going ahead there in butter.

0:57:04 > 0:57:09Into that, we put some more of this magic Cajun mixture.

0:57:10 > 0:57:13The pink wonder, as it has come to be known amongst our crew here.

0:57:13 > 0:57:15Stir that round a little bit

0:57:15 > 0:57:18so this dish starts to absorb the flavours.

0:57:18 > 0:57:20I think I'm going to put more butter in that.

0:57:20 > 0:57:22Paul - you can't see him at the moment,

0:57:22 > 0:57:26but, in fact, is watching me with an eagle, eagle eye.

0:57:26 > 0:57:28With great interest.

0:57:28 > 0:57:31So, into that, some tomato.

0:57:33 > 0:57:36Now, what we are trying to do here is get...

0:57:36 > 0:57:39We've got that lot starting to cook,

0:57:39 > 0:57:42so then we'll kind of re-lay it all again on top

0:57:42 > 0:57:45so that the food's going to cook in different sort of

0:57:45 > 0:57:47textures and flavours, hopefully.

0:57:47 > 0:57:53So, more onions in, more peppers in, and now some more okra in, OK?

0:57:53 > 0:57:57And now some more of the Cajun magic...

0:57:58 > 0:57:59..on top of that. I've put in a bit...

0:57:59 > 0:58:02Probably a bit too much of that. It doesn't really matter.

0:58:02 > 0:58:03Stir round.

0:58:03 > 0:58:07I'm going to have to employ some magical television stuff here

0:58:07 > 0:58:09because, obviously, if I let this cook on camera,

0:58:09 > 0:58:11it would last for about 35 minutes, which would be far too long.

0:58:11 > 0:58:13So, right now, if you don't mind, Clive,

0:58:13 > 0:58:15I'll have a quick word with my viewers. Fine. OK.

0:58:15 > 0:58:18So, lots and lots of minutes have gone by now.

0:58:18 > 0:58:19Right, back to the pot again.

0:58:20 > 0:58:24Bit of sausage. This is a spicy sausage.

0:58:24 > 0:58:26We pop that in.

0:58:26 > 0:58:31OK? Then, we're going to add a bit of this wonderful chicken stock.

0:58:31 > 0:58:32And how heartening.

0:58:32 > 0:58:35Back to me again, please, Clive, if you would.

0:58:35 > 0:58:37I was amazed at the sophistication

0:58:37 > 0:58:39of the cooking when I came to America.

0:58:39 > 0:58:41I didn't expect to find reduced chicken stock.

0:58:41 > 0:58:43It's really good news. It's wonderful.

0:58:43 > 0:58:44Right, back into there.

0:58:50 > 0:58:53OK, now, that has been bubbling for not really long enough,

0:58:53 > 0:58:54but I want to add some more tomato

0:58:54 > 0:58:57because this is okra smothered in tomato.

0:58:57 > 0:59:00Put that in.

0:59:00 > 0:59:02Get plenty of tomato in this.

0:59:02 > 0:59:04Right, now you just stay with that, Clive.

0:59:04 > 0:59:09Just keep looking at that for the next 35 minutes, OK?

0:59:13 > 0:59:16So, there we are. The proof of the pudding is, of course, in the eating.

0:59:16 > 0:59:18Mine is the one with the wooden spoon in it,

0:59:18 > 0:59:21and Paul's - the sort of more mature, more reduced-looking one -

0:59:21 > 0:59:23is the one with the metal spoon in.

0:59:23 > 0:59:25All we have to do, Paul, to see where I've gone wrong,

0:59:25 > 0:59:28where I've gone right, is to taste it, I suppose.

0:59:28 > 0:59:30- Can I try yours? - Yes, and I'll try yours.- OK.

0:59:34 > 0:59:36You really did a wonderful job.

0:59:36 > 0:59:38As a matter of fact, I think we'll...

0:59:38 > 0:59:41Since we're identifying whose is whose with the spoon,

0:59:41 > 0:59:43I think we'll kind of switch spoons here.

0:59:43 > 0:59:45- HE CHUCKLES - This is...

0:59:45 > 0:59:48And the taste comparison is very, very close.

0:59:48 > 0:59:52There's a little more depth in the one that's cooked a long time,

0:59:52 > 0:59:56but this is good. Really, you've done a super job.

1:00:02 > 1:00:04Wonderful stuff there from Keith.

1:00:04 > 1:00:06Now, as always on Saturday Kitchen Best Bites,

1:00:06 > 1:00:09we're looking back at some of the best moments from years gone by.

1:00:09 > 1:00:11Coming up, Simon Hulstone takes on Adam Byatt

1:00:11 > 1:00:13in the Saturday Kitchen Omelette Challenge.

1:00:13 > 1:00:16Richard Corrigan is here with a dish that certainly doesn't suck.

1:00:16 > 1:00:19He roasts suckling pig before deep-frying oysters

1:00:19 > 1:00:22and serving with an apple cider dressing and crispy crackling.

1:00:22 > 1:00:24And Jimmy Osmond faces his Food Heaven or Food Hell.

1:00:24 > 1:00:25Did he get his Food Heaven,

1:00:25 > 1:00:28chicken Veronique with crispy braised potatoes

1:00:28 > 1:00:30or his Food Hell, grilled and smoked mackerel

1:00:30 > 1:00:32with horseradish cream and beetroot salad?

1:00:32 > 1:00:34You can find out what he got at the end of the show.

1:00:34 > 1:00:38Next up, Monica Galetti is here with a simple but sumptuous pud.

1:00:38 > 1:00:41- Great to have you on the show, Monica.- Thank you.- Welcome back.

1:00:41 > 1:00:43- So, we've got fondant on the menu as well.- Yes, we have.

1:00:43 > 1:00:46I think fondant, people love them, but think they're tricky.

1:00:46 > 1:00:49A bit like souffles. They're scared to approach them.

1:00:49 > 1:00:51The recipe I have here couldn't be any simpler.

1:00:51 > 1:00:54There's no need to whisk egg whites or anything like that,

1:00:54 > 1:00:56everything gets mixed together.

1:00:56 > 1:00:57Is it all in the cooking of it as well?

1:00:57 > 1:01:00- Because we're timing one in the oven as well.- Yes.

1:01:00 > 1:01:03- That's a crucial part of it. - The cooking is essential.

1:01:03 > 1:01:05We don't want it overcooked, we want it just melting,

1:01:05 > 1:01:07that's what fondant translates as,

1:01:07 > 1:01:09it should be melting when you cut into it.

1:01:09 > 1:01:12OK, there's loads of different ways to make a fondant as well.

1:01:12 > 1:01:14Some using flour or cornflour. What are you going to do with yours?

1:01:14 > 1:01:18Very simple. I have some peanut butter, chocolate, butter,

1:01:18 > 1:01:20a couple of eggs, sugar and flour.

1:01:20 > 1:01:23- That's it.- This is for the ice cream that I'm doing over here?

1:01:23 > 1:01:25- Yes, if you do that.- I'll prep these.- Very simple again.

1:01:25 > 1:01:28I call it a cheat's ice cream recipe

1:01:28 > 1:01:31because all you're going to do is use leftover bananas,

1:01:31 > 1:01:33we always whack them in the fridge at home.

1:01:33 > 1:01:36When we have enough, we make this quick ice cream.

1:01:36 > 1:01:39- Yeah.- It's just blitzed up, frozen, bananas,

1:01:39 > 1:01:41so it's very smooth with some creme fraiche.

1:01:41 > 1:01:42- OK.- A cheat's recipe.

1:01:42 > 1:01:46So, in this pan, very gently melt the butter

1:01:46 > 1:01:48and peanut butter together.

1:01:50 > 1:01:53- So this has got to be the smooth one, obviously.- Yes.

1:01:53 > 1:01:54Smooth peanut butter.

1:01:54 > 1:01:58I quite like the crunchy on toast with lots of butter as well.

1:02:02 > 1:02:04So get it melting together.

1:02:04 > 1:02:07I think I'll be a big fan of peanut butter by the time

1:02:07 > 1:02:09- it comes over here. - Despite everything else you're doing

1:02:09 > 1:02:12cos you're doing MasterChef as well, the Professionals.

1:02:12 > 1:02:17- You still have time to work at Le Gavroche as well?- Yes, still there.

1:02:17 > 1:02:20I love being there, so when I can, I am.

1:02:20 > 1:02:25Still with Michel and we teach together as well.

1:02:25 > 1:02:29You know, it's a passion, cooking, and being with that family,

1:02:29 > 1:02:31I always say is a hard habit to give up.

1:02:31 > 1:02:33There's none greater, is there, really?

1:02:33 > 1:02:36So once I've got the butter and peanut butter melted together,

1:02:36 > 1:02:38in goes the chocolate.

1:02:38 > 1:02:40It's really important you don't cook this on a very high heat

1:02:40 > 1:02:44or it will burn, go grainy, it's not what you want.

1:02:44 > 1:02:45You can see it's very low. OK?

1:02:45 > 1:02:48And you just gently melt that chocolate in.

1:02:48 > 1:02:52Dark chocolate you're using. Any particular percentage?

1:02:52 > 1:02:55This one here I've got is 65%.

1:02:55 > 1:02:58Normally I quite like a very strong dark chocolate.

1:02:58 > 1:03:00But 65 will do for this.

1:03:00 > 1:03:04- Right, there's the bananas, they've being chopped up.- In the freezer.

1:03:04 > 1:03:06We've got some obviously in there,

1:03:06 > 1:03:08they don't want to be frozen rock solid.

1:03:08 > 1:03:10I'll take those out in a second.

1:03:10 > 1:03:13- And do the ice cream.- Right.

1:03:13 > 1:03:16Sometimes with fondants, you whip up the egg whites separately,

1:03:16 > 1:03:18sometimes you use flour or cornflour.

1:03:18 > 1:03:22I've seen many a recipe. But this one for me is my favourite.

1:03:22 > 1:03:23It's the easiest.

1:03:23 > 1:03:27I love to teach people recipes that they can do at home.

1:03:27 > 1:03:29There's no point showing them

1:03:29 > 1:03:31something they can't replicate at home afterwards.

1:03:31 > 1:03:35So, in goes the sugar. I have two eggs here.

1:03:35 > 1:03:38So making sure it's not too hot or it's going to cook the egg.

1:03:38 > 1:03:42So in its goes. You can see it's just warm now.

1:03:43 > 1:03:46Life's been busy for you as well. What's this?

1:03:46 > 1:03:48You've got a new series you're part of as well.

1:03:48 > 1:03:51Yes, it's called World On A Plate, and it was really interesting,

1:03:51 > 1:03:55taking me out of my comfort zone, and sort of put me out there,

1:03:55 > 1:03:58you know, with people that actually make real food.

1:03:58 > 1:04:03- You know, the farmers, I went out on my first hunt.- Yeah.- Cried.

1:04:03 > 1:04:07I mean, you and five others get to travel all over the place.

1:04:07 > 1:04:11You go to Malaysia, Australia, Argentina, India, France, Egypt.

1:04:11 > 1:04:15No, everyone else got to go to an exciting place,

1:04:15 > 1:04:16I got to go to France.

1:04:16 > 1:04:19- Well, that's...- I don't think the French will be too happy.

1:04:19 > 1:04:21They'll be on the phone.

1:04:21 > 1:04:23Can I just say that I am married to...?

1:04:23 > 1:04:27- Michel Roux's on the phone in a minute.- ..married to a Frenchman.

1:04:27 > 1:04:28You was.

1:04:30 > 1:04:32I was married to a Frenchman.

1:04:32 > 1:04:34How is that Rugby World Cup final then?

1:04:34 > 1:04:37We sit on separate ends of the sofa.

1:04:37 > 1:04:41We didn't speak until 8pm on the World Cup final.

1:04:41 > 1:04:44Right, the idea of that is you let that cool, is that right?

1:04:44 > 1:04:45Yes, everything is in.

1:04:45 > 1:04:48- It's best to let it cool before you actually use it.- OK.

1:04:48 > 1:04:50And you have there.

1:04:50 > 1:04:54Now, this is where people can prepare this in advance really.

1:04:54 > 1:04:57The idea of the fondant is actually relatively easy

1:04:57 > 1:05:00- for people to do at home.- Exactly. And this is what we want.

1:05:00 > 1:05:02People to think, hey, I can actually do that.

1:05:02 > 1:05:04And if you're looking at these rings and thinking,

1:05:04 > 1:05:08I don't have those rings, you can use a ramekin.

1:05:08 > 1:05:11- A small ramekin, the ones that... - Seen it done in a teacup as well.

1:05:11 > 1:05:13Yeah, teacups.

1:05:13 > 1:05:16- Make that a bit bigger. - Right, I'll toast these off.

1:05:16 > 1:05:19Just make sure the bag doesn't burst.

1:05:19 > 1:05:20Do you half fill it, or what?

1:05:20 > 1:05:23Half fill it or two-thirds of the way.

1:05:23 > 1:05:24OK, so in it goes.

1:05:29 > 1:05:31It's good. I like chocolate.

1:05:33 > 1:05:35Like I was saying, there are so many different recipes.

1:05:35 > 1:05:38- Some put a bit of chocolate in there as well.- In the middle.

1:05:38 > 1:05:41That's a good one as well. But it's not necessary for this.

1:05:41 > 1:05:44- You can see it's not filled all the way to the top.- Yeah.

1:05:44 > 1:05:46And that you can leave in the fridge overnight

1:05:46 > 1:05:48and pop it in the oven when you're ready.

1:05:48 > 1:05:51But you can freeze them. You can pop them in the freezer.

1:05:51 > 1:05:54I'm going to take the bananas now and start doing this ice cream.

1:05:54 > 1:05:57- I'll leave you to check the ones in the oven.- Sure.

1:05:57 > 1:06:00Right, this is where...

1:06:00 > 1:06:04- That's a quick freezer you've got there.- It's frozen rock solid, yes.

1:06:04 > 1:06:07Right, they're going to go in. They are the frozen bananas.

1:06:07 > 1:06:10- And then you're going to use some creme fraiche?- Creme fraiche.

1:06:12 > 1:06:13And that goes in there as well.

1:06:15 > 1:06:19- Throw that in.- I've just got some peanuts here which I'm toasting off.

1:06:19 > 1:06:20Yeah.

1:06:23 > 1:06:27- And then you make a lot of noise to start with.- I love noise.

1:06:27 > 1:06:29BLENDER WHIRS

1:06:31 > 1:06:35THEY MOUTH

1:06:37 > 1:06:41- It makes a lot of noise to start with.- Sorry?- Nothing, it's fine!

1:06:41 > 1:06:44I just told a really interesting story then.

1:06:46 > 1:06:49Keep blitzing it and it will actually go into an ice cream.

1:06:49 > 1:06:51What are you looking for with these?

1:06:51 > 1:06:54- Nice and smooth. Sorry, are you talking about that?- With that, yeah.

1:06:54 > 1:06:58With these. When these come out, they should have a slight wobble.

1:06:58 > 1:07:01- These are perfect. How far are you? - I'm ready.- Ready.

1:07:01 > 1:07:04Ish.

1:07:04 > 1:07:07There you go. I'll bring that across for you.

1:07:13 > 1:07:14There you go.

1:07:20 > 1:07:21Nearly there.

1:07:22 > 1:07:26- So they're just lightly toasted. - Lightly toasted peanuts.

1:07:27 > 1:07:28We're there.

1:07:28 > 1:07:30I'll just turn the oven off.

1:07:30 > 1:07:32There you go. So, they've had what?

1:07:32 > 1:07:35What temperature did you cook those in?

1:07:35 > 1:07:37The fondants are in the oven for 10 minutes.

1:07:37 > 1:07:40And because they've been in the fridge for more than half an hour,

1:07:40 > 1:07:42they need 10 minutes to cook on 180.

1:07:42 > 1:07:47OK. Right, so they go and we've got the ice cream done.

1:07:47 > 1:07:51It's also important just to leave them to rest a little bit.

1:07:51 > 1:07:52You can leave it to rest a little bit,

1:07:52 > 1:07:55especially if the person making the ice cream is not ready.

1:07:56 > 1:07:58Right, which are we going to go for?

1:07:58 > 1:08:00There we go, a little bit of nuts. I think this one.

1:08:00 > 1:08:03- You reckon? - Yeah, let's try that one.

1:08:03 > 1:08:07- Where did the tea towel go?- Is this going to be like my fried egg?

1:08:07 > 1:08:09It's a bit like Bryn's egg.

1:08:09 > 1:08:10I'll lift this one out.

1:08:10 > 1:08:13You were sensible, you have two, you had a backup. I didn't.

1:08:13 > 1:08:16- Yeah. There we go. - Are we being told to hurry up?- No.

1:08:20 > 1:08:22Tada! There we go, perfect.

1:08:22 > 1:08:25- There was never any doubt, was there, with that one?- Never.

1:08:25 > 1:08:28- Right, spoon. Thank you.- There you go.

1:08:29 > 1:08:33And you can see that is so easy. Cheat's ice cream, I call it.

1:08:33 > 1:08:35Don't need an ice cream machine when you're doing that.

1:08:35 > 1:08:37Plonk it on there.

1:08:37 > 1:08:39The key to that is just break it.

1:08:39 > 1:08:41So then give us the name of this dish, then.

1:08:41 > 1:08:43- Shall I do it here?- Yeah.

1:08:43 > 1:08:45Just into that should be runny.

1:08:45 > 1:08:47Give us the name of this dish.

1:08:47 > 1:08:49Sorry.

1:08:49 > 1:08:52There you've got peanut butter fondant

1:08:52 > 1:08:54with a cheat's banana ice cream.

1:08:54 > 1:08:55Proper grub.

1:09:01 > 1:09:03You just know that's going to taste good, don't you?

1:09:03 > 1:09:06Right, dive into this. So, peanut butter.

1:09:06 > 1:09:09Tell us what do you think of that with the ice cream as well.

1:09:09 > 1:09:11The combination of these flavours really work,

1:09:11 > 1:09:12particularly with the ice cream.

1:09:12 > 1:09:14Bananas and peanuts, that's just heaven.

1:09:14 > 1:09:16Again, that's such a simple way to make the fondant.

1:09:16 > 1:09:20- Don't you think?- Yeah, fantastic. So soft. That's perfection, really.

1:09:20 > 1:09:21That's amazing.

1:09:26 > 1:09:27An "amazing" from Gaby there.

1:09:27 > 1:09:30Pretty much sums up Monica's desert.

1:09:30 > 1:09:31Now it's Omelette Challenge time

1:09:31 > 1:09:34and newcomer Simon Hulstone has a chance to stake a place

1:09:34 > 1:09:37on the leaderboard as he takes on Adam Byatt.

1:09:37 > 1:09:40Let's get down to business. It's the Omelette Challenge.

1:09:40 > 1:09:43You know the story. Adam's sitting good in the blue part of our board.

1:09:43 > 1:09:46Do you think you can go any higher?

1:09:46 > 1:09:48- Possibly, I'll give it a go. - Simon, first time on here.

1:09:48 > 1:09:50Who would you like to beat?

1:09:50 > 1:09:52It's got to be Mr Turner, hasn't it?

1:09:52 > 1:09:55That should say 28 days, to be honest, not 28 seconds.

1:09:55 > 1:09:58Usual rules apply. Put the clocks on the screens, please.

1:09:58 > 1:10:01A three-egg omelette cooked as fast as you can. Are you ready?

1:10:01 > 1:10:02Three, two, one, go.

1:10:05 > 1:10:07Pretty confident.

1:10:12 > 1:10:16- Yeah, nearly had fried eggs for a minute there.- Yeah, yeah, yeah!

1:10:19 > 1:10:21See the concentration on their faces?

1:10:28 > 1:10:30- Simon, Simon, Simon.- Come on, Chef.

1:10:30 > 1:10:33I don't know whether I need a fork or a straw.

1:10:35 > 1:10:37I seasoned it.

1:10:37 > 1:10:39D'you know...

1:10:39 > 1:10:40That's cooked, James.

1:10:40 > 1:10:44People actually feel sorry for me after four years of this.

1:10:47 > 1:10:50- Is that nice? - Both different, yeah.

1:10:51 > 1:10:52Simon?

1:10:52 > 1:10:54- Take that to France.- Oh, Chef!

1:10:55 > 1:10:58- Adam?- Any good?

1:10:59 > 1:11:03- Think you're quicker? - Probably similar, I imagine.

1:11:03 > 1:11:0428.88.

1:11:04 > 1:11:07- 21.88.- Not quick enough.

1:11:07 > 1:11:09Both pretty useless, to be honest.

1:11:13 > 1:11:16Dearie, dearie me! A debut to forget there from Simon

1:11:16 > 1:11:19and Adam's attempt wasn't much better either, to be honest.

1:11:19 > 1:11:21Now it's over to Richard Corrigan

1:11:21 > 1:11:23who was delivering surf and turf Michelin-style.

1:11:24 > 1:11:27Richard Corrigan, great to have you on the show.

1:11:27 > 1:11:30I was like a horse trying to get out of the stables there.

1:11:30 > 1:11:32You were bolting. That was your opportunity. What are we cooking?

1:11:32 > 1:11:34What's the name of the dish?

1:11:34 > 1:11:37We're going to cook roast suckling pig with fried oysters,

1:11:37 > 1:11:39watercress, a bit of wild garlic,

1:11:39 > 1:11:41honey and black pepper with some of the pan juices.

1:11:41 > 1:11:43OK. We're going to get straight on.

1:11:43 > 1:11:44- This is a suckling pig. - Suckling pig.

1:11:44 > 1:11:47You're using the fat from this, this is how to make good crackling.

1:11:47 > 1:11:51Yeah, the skin. It's very important just to put it into the pot,

1:11:51 > 1:11:54cover it with water.

1:11:54 > 1:11:57A couple of aromats - carrot, celery, leek, thyme.

1:11:57 > 1:12:01- Yeah.- And...just cook for three hours

1:12:01 > 1:12:04- and then take it out when it goes soft..- Yeah.

1:12:04 > 1:12:07- What's that, two or three hours, something like that?- Three hours.

1:12:07 > 1:12:13Let it go dry and then put it on a trivet, a little bit of metal.

1:12:13 > 1:12:15Into the oven.

1:12:15 > 1:12:18- And then roast it.- Roast it for around half an hour.

1:12:18 > 1:12:20But if you wanted, once you've boiled it,

1:12:20 > 1:12:22you can freeze it before you roast it?

1:12:22 > 1:12:24If there's too much of it as well, you can put it in the freezer.

1:12:24 > 1:12:27A bit of clingfilm, put it in the freezer and off you go.

1:12:27 > 1:12:28- There you go.- Thank you, James.

1:12:28 > 1:12:31Without being too gruesome, explain what suckling pig is.

1:12:31 > 1:12:35Suckling pig in this case is a 5 kilo baby pig.

1:12:35 > 1:12:39It sounds awful, it comes from a wonderful farm,

1:12:39 > 1:12:41from friends of mine in Tipperary. Down in Dundrum.

1:12:41 > 1:12:45An organic farm, they're wonderful chaps called TJ Crowe.

1:12:45 > 1:12:48- Right.- And, you know,

1:12:48 > 1:12:52the great pork movement has happened in Britain overall.

1:12:52 > 1:12:55It's just starting in Ireland with a couple of farms.

1:12:55 > 1:12:59The Rosscarbery, the Allshires and the Crowes and a couple of others.

1:12:59 > 1:13:00So we're a bit slow on the take,

1:13:00 > 1:13:03but certainly following the great lead of what's happened here.

1:13:03 > 1:13:06But if you can't get suckling pig, what meat could you use instead?

1:13:06 > 1:13:08You could use a piece of beef or something.

1:13:08 > 1:13:11Really, beef and oysters would be lovely.

1:13:11 > 1:13:13There you go. But like you're saying, that mixture of

1:13:13 > 1:13:15meat and oysters is an old classic way of cooking.

1:13:15 > 1:13:17Give that a wash.

1:13:18 > 1:13:22I think it's very, very classic, James. But what do you want to say?

1:13:22 > 1:13:24That's in there for three hours.

1:13:24 > 1:13:27On there, very important just to get the...

1:13:28 > 1:13:31- Now, this is the reduction. - The reduction.- The dressing for it.

1:13:31 > 1:13:36- Cider.- Yeah, is that a dry cider? - Dry cider. Some vinegar.

1:13:36 > 1:13:39- Is this white wine vinegar? - Yeah, white wine vinegar.

1:13:39 > 1:13:42Let that cook down nearly totally. Just honey and mustard.

1:13:42 > 1:13:46Right, and we've got this one which is reducing down nicely.

1:13:46 > 1:13:48It just goes in the oven for 20 minutes

1:13:48 > 1:13:51and at least 20 minutes resting, James.

1:13:51 > 1:13:52OK. That straight in there.

1:13:52 > 1:13:55- OK.- So, tell us about your restaurant

1:13:55 > 1:13:59because we're going to move on to oysters. I mean, Bentley's.

1:13:59 > 1:14:02- Bentley's.- It's kind of like an institution, isn't it?

1:14:02 > 1:14:03Bentley's is an institution.

1:14:03 > 1:14:06And for people who don't know what it is, Piccadilly area.

1:14:06 > 1:14:07Yeah, we've got one in Piccadilly

1:14:07 > 1:14:10- and one on St Stephen's Green in Dublin.- Yeah.

1:14:10 > 1:14:13Which we opened last year in the middle of a recession.

1:14:13 > 1:14:16It just shows you, people like to eat simple, fresh seafood.

1:14:16 > 1:14:19And what's the secret of oysters? Tell us the secret of oysters.

1:14:19 > 1:14:20Cos you sell how many a week?

1:14:20 > 1:14:23Up to 10,000 a week in the busy times of the year.

1:14:23 > 1:14:26- I know you like oysters.- Love them.

1:14:26 > 1:14:28There is nobody, only Bentley's,

1:14:28 > 1:14:31- who would serve that amount of oysters.- Right, OK.

1:14:31 > 1:14:33So, oysters fine. Take that out of the way.

1:14:33 > 1:14:36People, when you're looking at oysters,

1:14:36 > 1:14:38they've got numbers on them. The numbers relate to sizes.

1:14:38 > 1:14:40What is the one people should look for?

1:14:40 > 1:14:46I really think the wild oysters are the ones, twos and threes.

1:14:46 > 1:14:50- Right.- We use a lot of the twos in Bentley's.

1:14:50 > 1:14:53- The ones are delicious. - The ones are the bigger ones.

1:14:53 > 1:14:58- The ones are the bigger ones, around 150g. The twos are 125g.- Yeah.

1:15:00 > 1:15:02I just think the threes, if you're a real foodie,

1:15:02 > 1:15:05the word three in the oyster, number three,

1:15:05 > 1:15:08you can have at least 24 of them, I just feel so good.

1:15:08 > 1:15:11So a little bit of the garlic.

1:15:11 > 1:15:13If you could make up a bit of dressing, James.

1:15:13 > 1:15:17This is wild garlic shoots. Just started to come into season, these.

1:15:17 > 1:15:19Yeah, these are from Cornwall.

1:15:19 > 1:15:21What I'm doing in here, James,

1:15:21 > 1:15:24is the pan that I've rested the pork in...

1:15:25 > 1:15:29You're going like you're on service. What have we got in there?

1:15:29 > 1:15:32- How long does this take to cook? - 20 minutes.- Yeah.

1:15:32 > 1:15:35- And rest it for another 15. - Right, OK.

1:15:35 > 1:15:38So that's taken out, then we've got the juices from the pan in there.

1:15:38 > 1:15:40Juices from the pan in there.

1:15:40 > 1:15:42What I could put in there is a bit of honey, James,

1:15:42 > 1:15:44and a little bit of this one here.

1:15:44 > 1:15:45Yeah.

1:15:48 > 1:15:49Just to sweeten it up a bit.

1:15:49 > 1:15:53Just to sweeten it up a bit and a little bit of black pepper as well.

1:15:53 > 1:15:55There you go. Are you following this?

1:15:55 > 1:15:58- He got it.- I'm just going to put the oysters on there.

1:15:58 > 1:16:00So just deglazing that.

1:16:00 > 1:16:02The oysters don't take very long, you pan-fry them.

1:16:02 > 1:16:05- Pan-fry them very quickly. - Really fast.

1:16:05 > 1:16:07What we need to do is get the dressing.

1:16:07 > 1:16:11The dressing is a really important part of this. It's just the juices.

1:16:12 > 1:16:15- Sweet and sour. A piece of lime in here as well.- Yeah.

1:16:19 > 1:16:21Where does the inspiration for this come from?

1:16:21 > 1:16:24I got the inspiration from a very old English cookbook.

1:16:24 > 1:16:26I think it was from the late 1600s.

1:16:26 > 1:16:29- A kind of a mutton sausage and an oyster.- Yeah.

1:16:29 > 1:16:33- And I thought oysters and meat, why not?- Yeah, exactly.

1:16:33 > 1:16:35Oysters have been used as a seasoning from Roman times.

1:16:35 > 1:16:39- They used to be like a free food, didn't they, really?- Yeah.

1:16:40 > 1:16:43So that's the crackling. Just remind everybody. It comes out of there.

1:16:43 > 1:16:46- If you want to freeze it. - Crackling on there, James.

1:16:46 > 1:16:49- Freeze it as it is. If you pat it dry.- I'll take a bit out.

1:16:50 > 1:16:53Take it out like that, let it go dry. Onto a trivet.

1:16:53 > 1:16:55- And then in the oven.- In the oven for half an hour.

1:16:55 > 1:16:59- A bit of lime.- That's it. - There you go.

1:16:59 > 1:17:02And then the pork, the suckling pig.

1:17:05 > 1:17:06When people are buying suckling pig,

1:17:06 > 1:17:09cos they're often expensive, the whole suckling pig.

1:17:09 > 1:17:12I'm lucky, I get this exactly straight from the farm.

1:17:12 > 1:17:17- Yeah.- Otherwise they can be up to £95 for a 7-8 kilo pig.

1:17:17 > 1:17:20Which is very, very expensive indeed.

1:17:21 > 1:17:24And on there.

1:17:24 > 1:17:26And the oysters, James, on the top.

1:17:26 > 1:17:29- And that, you know, it's just cooked through.- Yeah.

1:17:31 > 1:17:33- And the salad, James... - Shall I just put that on?

1:17:33 > 1:17:35Yeah, just put a little bit in there.

1:17:35 > 1:17:38- There you go.- Put a little bit on. - I'll leave that with you.

1:17:38 > 1:17:41- Thank you very much.- Bit of that on there.- OK, the garlic goes on.

1:17:41 > 1:17:44The watercress across, nice bit of them peppery watercress.

1:17:44 > 1:17:46Nice and peppery there. And then the dressing.

1:17:48 > 1:17:50Just the juices.

1:17:50 > 1:17:51The vinegared honey.

1:17:53 > 1:17:55Nice to see you cook meat cos you so often, you know,

1:17:55 > 1:17:57- it's fish, fish, fish with you. - It's fish, fish, fish.

1:17:57 > 1:18:00But I think suckling pig and oyster, as well,

1:18:00 > 1:18:02there's something vaguely... I wonder if this will work.

1:18:02 > 1:18:05Exactly, well, we'll soon find out. Remind is what that is again.

1:18:05 > 1:18:09It's roast suckling pig with English fried oysters and watercress salad.

1:18:09 > 1:18:10It's as easy as that.

1:18:16 > 1:18:20There you go. Don't forget the crackling. Crackling over the top.

1:18:20 > 1:18:23- The crackling on the salad, yeah. - Right, I'll bring it over.

1:18:23 > 1:18:25- Shall we put a bit more on? - Yeah, go on. Lovely.

1:18:25 > 1:18:28You join us over here. Max. You get to dive into this.

1:18:28 > 1:18:32- Do I?- So this is the different breakfast you're not used to.

1:18:32 > 1:18:34Oysters and suckling pig, but dive in.

1:18:34 > 1:18:38I'm still trying to get my head around the speed you opened up those oysters.

1:18:38 > 1:18:40- It's incredible. - Some of them were open already.

1:18:40 > 1:18:43Never seen anything like it.

1:18:43 > 1:18:46Yeah, when you go to a restaurant, it's just fantastic.

1:18:46 > 1:18:48The great thing in a great oyster bar, in anyone's great oyster bar,

1:18:48 > 1:18:51is the oyster barman when they open the oyster.

1:18:51 > 1:18:53Chefs do not come near opening the oysters.

1:18:53 > 1:18:56It's important when buying oyster from a restaurant to go

1:18:56 > 1:18:57to a restaurant that's selling a lot

1:18:57 > 1:18:59cos then you get fresh ones coming in.

1:18:59 > 1:19:02And not only that, the oyster farms who supplies, from Colchester,

1:19:02 > 1:19:05Maldon to Galway Bay, they hand-pick our oysters

1:19:05 > 1:19:07because we sell so many.

1:19:07 > 1:19:10They hand-pick everything before they send them into us.

1:19:10 > 1:19:12- Is anyone else having a go on this? - They're supposed to, yeah.

1:19:12 > 1:19:16What do you reckon to the mixture of meat and oysters? It's old school.

1:19:16 > 1:19:20- I do apologise. I'm very, very apologetic.- What do you reckon?

1:19:20 > 1:19:24It's interesting, I've never eaten a cooked oyster before and I dig it.

1:19:24 > 1:19:27I really like that texture and I like the vibe there,

1:19:27 > 1:19:29but that's a great little melee of tastes coming through there,

1:19:29 > 1:19:31absolutely sensational.

1:19:31 > 1:19:34Like you say, if you couldn't get suckling pig, you could us...

1:19:34 > 1:19:37A piece of beef, a piece of sirloin, a piece of fillet,

1:19:37 > 1:19:39the same way with the fried oysters.

1:19:39 > 1:19:40You know, it's a classic.

1:19:40 > 1:19:43And with the watercress as well. What do you reckon, guys?

1:19:43 > 1:19:44- It's lovely.- Isn't that lovely?

1:19:44 > 1:19:47- A different breakfast, but there you go.- It's absolutely gorgeous.

1:19:51 > 1:19:54A brilliant dish as always from Richard there.

1:19:54 > 1:19:56Now, when legendary singer Jimmy Osmond came into the studio

1:19:56 > 1:19:58to face his Food Heaven or Food Hell,

1:19:58 > 1:20:01it was love me for a reason, let the reason be chicken.

1:20:01 > 1:20:03A bit Alan Partridge.

1:20:03 > 1:20:07But he would be crazy horses if it was mackerel heaven or hell.

1:20:07 > 1:20:08Let's find out.

1:20:08 > 1:20:11Right, time to find out if Jimmy will be facing Food Heaven of Food Hell.

1:20:11 > 1:20:13Everyone in the studio has made their minds up.

1:20:13 > 1:20:17- I'm expecting the worst. - Food Heaven is chicken.

1:20:17 > 1:20:20A classic French dish, Veronique. Normally done with fish, of course.

1:20:20 > 1:20:24Normally done with sole, but a very classic dish. I did this at college.

1:20:24 > 1:20:26With some potatoes, breadcrumbs and cooked in chicken stock.

1:20:26 > 1:20:29Before you decide, it's a poor carpenter that blames his tools.

1:20:29 > 1:20:31Chicken can be wonderful.

1:20:31 > 1:20:34Well, this could be wonderful, alternatively it could be mackerel.

1:20:34 > 1:20:36One smoked, one grilled, with horseradish and beetroot salad.

1:20:36 > 1:20:39- How do you think they've decided? - And their heads are still on.

1:20:39 > 1:20:42I was a bit cheeky to Ken and Tom,

1:20:42 > 1:20:44so I have a feeling it's going to be hell.

1:20:44 > 1:20:46I don't know what you said to the other two

1:20:46 > 1:20:49- cos they've chosen it too.- They'd never put me in hell, would they?

1:20:49 > 1:20:55- Both of them did.- They did?! I'm leaving.- There you go, 5-1.- Oh, no!

1:20:55 > 1:20:58Lose that. What we'll do is this mackerel.

1:20:58 > 1:21:01First, guys, lose this out of the way, guys.

1:21:01 > 1:21:04If you could peel and cut me the beetroot into rings.

1:21:04 > 1:21:07- I'm going to smoke the mackerel first.- Give me something to do.

1:21:07 > 1:21:08I am. Smoke the mackerel.

1:21:08 > 1:21:10- Right, chippings. - I don't smoke, but I'll try.

1:21:10 > 1:21:14- We've got chippings in here. This is how to smoke your own stuff.- Looks like wood.

1:21:14 > 1:21:17- It is wood. So, chippings. - I've never eaten wood before,

1:21:17 > 1:21:19but that's all right.

1:21:19 > 1:21:21- I'm going to use Ken's wok. - Is that sawdust?

1:21:21 > 1:21:24- Because I'm going to ruin this in two minutes.- What's that stuff?

1:21:24 > 1:21:28This is the fine chippings where you get the smoke from.

1:21:28 > 1:21:32- Really?- The idea is you put this on. - I get it, that's cool.- A bit of oil.

1:21:32 > 1:21:34You haven't given me anything.

1:21:34 > 1:21:36I will do in a minute, you're going to fillet this mackerel for me.

1:21:36 > 1:21:39- Great, my favourite.- You'll love it. And then we'll place that...

1:21:39 > 1:21:43- Remind me not to shake your hands. - Place that on here.

1:21:43 > 1:21:44Lid on. And don't touch it, leave it,

1:21:44 > 1:21:46literally, for about five minutes.

1:21:46 > 1:21:50- I can do that job, thank you very much.- Now, filleting mackerel.

1:21:50 > 1:21:54What you do with this one is you start off with a knife.

1:21:54 > 1:21:56A sharp knife. Not a filleting knife for this one.

1:21:56 > 1:21:59You start with the head end, turn the knife the other way around

1:21:59 > 1:22:03and cut through and then work your way along the backbone.

1:22:03 > 1:22:06The fillet...just slides off.

1:22:06 > 1:22:08Doesn't he belong in an aquarium?

1:22:08 > 1:22:11I think you should give me a shot at that.

1:22:11 > 1:22:14- Am I going to do the other one? - This is so fresh.

1:22:14 > 1:22:15This is the secret with mackerel,

1:22:15 > 1:22:18it needs to be absolutely fresh as a daisy.

1:22:18 > 1:22:21That would be the fish that you put on the hook to catch

1:22:21 > 1:22:25- the bigger fish?- Yeah.- And I'm eating that, thank you very much.

1:22:25 > 1:22:28But the big fish like them. When you catch line caught bass,

1:22:28 > 1:22:31that's what uses mackerel, which we've got here.

1:22:31 > 1:22:35- What we can do is just remove these off.- That's gross.

1:22:36 > 1:22:38Thanks very much, Jimmy. Lovely.

1:22:38 > 1:22:40I'm sure it tastes good when you guys have done it.

1:22:40 > 1:22:43Have you got some horseradish, guys? Can you give me some?

1:22:43 > 1:22:45I'll leave you to fillet that one in a second. I'm going to take...

1:22:45 > 1:22:47I've never worked so hard in my life. Hello.

1:22:47 > 1:22:49- You're going to any minute. - OK, good.

1:22:49 > 1:22:51And then we've got in here...

1:22:51 > 1:22:54I'm smoking now, we're smoking good here.

1:22:54 > 1:22:57- Just with the grated horseradish. - Yes, let me just cut that.

1:22:57 > 1:22:59There's your onions.

1:22:59 > 1:23:03- I need the horseradish, Ken.- OK. - We're not making omelette now.

1:23:03 > 1:23:09- Hurry up.- I'm not used to all this, there you go.- That's perfect.

1:23:09 > 1:23:13- A bit of grated horseradish, there we go. A bit of olive oil.- Really?

1:23:13 > 1:23:18Horseradish and mackerel, great combination. Olive oil, there we go.

1:23:19 > 1:23:21Black pepper, some salt.

1:23:21 > 1:23:24Under the grill. Three and a half minutes under the grill.

1:23:24 > 1:23:27Make sure it's nice and hot when you're cooking mackerel like that.

1:23:27 > 1:23:30Really hot grill so the skin goes nice and crispy.

1:23:30 > 1:23:32- You were tempted. - It smells good.

1:23:32 > 1:23:35- D'you want to have a go at filleting?- I'll have a go.

1:23:35 > 1:23:38- All right.- Watch your fingers. That's it, in there.

1:23:38 > 1:23:41And then turn the knife the other way. That's it.

1:23:41 > 1:23:44- Go across.- Sorry, friend. - Watch your finger.

1:23:44 > 1:23:47And if you go away from your fingers, it doesn't...

1:23:47 > 1:23:50- See, it's happening.- See, I can do that. It's a proper knife, isn't it?

1:23:50 > 1:23:55- Yeah, there you go. - Very good. Now you eat that.

1:23:55 > 1:23:56You've filleted it.

1:23:56 > 1:23:58Right, now what we do is...

1:23:58 > 1:24:01There's a sink in the back if you want to wash your hands.

1:24:01 > 1:24:03- I might need that. - I'll lose that to one side.

1:24:03 > 1:24:06Now, for our garnish for this, I've got some beetroot.

1:24:06 > 1:24:10- My favourite, not.- Which is another one of your favourite things.

1:24:10 > 1:24:11But the beetroot is wonderful.

1:24:11 > 1:24:13What I'm going to do is place this on a plate

1:24:13 > 1:24:16and make a little dressing. The guys have my dressing handy,

1:24:16 > 1:24:18which is chopped tarragon,

1:24:18 > 1:24:22another fantastic herb which goes very well with chicken, Jimmy.

1:24:22 > 1:24:24- Let's try that, shall we? - But we're not having that.

1:24:24 > 1:24:26But tarragon has an aniseedy flavour

1:24:26 > 1:24:28which goes really well with fish as well.

1:24:28 > 1:24:31Together with another herb, chervil, which is absolutely delicious.

1:24:31 > 1:24:33I don't know why people aren't growing this now.

1:24:33 > 1:24:36You can grow it in your garden, but you can't get it in the supermarket.

1:24:36 > 1:24:39- What is it?- Chervil. Like an aniseed sort of flavour.

1:24:39 > 1:24:44But it's got an amazing taste to it as well. It is wonderful stuff.

1:24:46 > 1:24:47- Yeah.- It's quite strong. - It is strong.

1:24:47 > 1:24:50It's quite strong, but we've got our beetroot,

1:24:50 > 1:24:53I'm going to place that in the centre here. And then our dressing.

1:24:53 > 1:24:55How are we doing with dressing?

1:24:55 > 1:24:58- Yes.- Coming, chef.- White wine vinegar. Some lemon juice.

1:24:58 > 1:25:01If you can take a bit of the onion and chop some onion

1:25:01 > 1:25:03and place that in there as well.

1:25:03 > 1:25:05Beetroot we want to place on there.

1:25:05 > 1:25:08And then we've got our onion rings.

1:25:08 > 1:25:10Which goes over the top.

1:25:10 > 1:25:12- See, you're tempted.- I do, yeah.

1:25:12 > 1:25:14The secret is, if you're doing this at home,

1:25:14 > 1:25:18particularly if my auntie's watching, don't do it near your net curtains.

1:25:18 > 1:25:21Cos they smell like you've been smoking next your net curtains.

1:25:21 > 1:25:24- It does.- It is actually quite strong.

1:25:24 > 1:25:26A little bit of onion.

1:25:26 > 1:25:27That's it.

1:25:27 > 1:25:29That's all right, a bit of that.

1:25:29 > 1:25:32And what we're going to do, give this a quick mix together.

1:25:32 > 1:25:33You cook the beets?

1:25:33 > 1:25:36The beetroot is already cooked, you cook them in the skins,

1:25:36 > 1:25:38otherwise they bleed into the water.

1:25:38 > 1:25:40So you always cook beetroot in the skins.

1:25:40 > 1:25:43- I like that stuff, that's good. - What's that, the dressing?- Yeah.

1:25:43 > 1:25:47And you're so good. Look how you present everything.

1:25:47 > 1:25:52- There you go.- It's all showbiz, isn't it?- You're coughing because...

1:25:52 > 1:25:55And this goes over the top like that.

1:25:55 > 1:25:58And then if I show you this, what you do is lift this away from you.

1:25:58 > 1:26:03- There you go.- Look at that, it's kind of caramelised it, hasn't it?

1:26:03 > 1:26:06- How did that happen? - And you've got your mackerel.

1:26:06 > 1:26:10- That smells like hot dog. It's OK. - Lemon juice over the top.

1:26:10 > 1:26:13That's really clever, isn't it? Oof, jeez!

1:26:13 > 1:26:16LAUGHTER

1:26:16 > 1:26:20And then you can cool this down. You place one bit on there.

1:26:20 > 1:26:22You can cool this down and turn it into a mackerel pate.

1:26:22 > 1:26:25But this is why you need the tinfoil.

1:26:25 > 1:26:28- I can't see now either.- Whoa!

1:26:28 > 1:26:30A little bit of that over the top.

1:26:30 > 1:26:32- Otherwise it burns your wok.- Right.

1:26:32 > 1:26:33But it will keep Ken happy

1:26:33 > 1:26:36cos then you have to go and buy another one.

1:26:36 > 1:26:39And then over here we've got our grilled mackerel,

1:26:39 > 1:26:41which is happening as well. I can't believe we've done

1:26:41 > 1:26:43this entire dish from scratch in five minutes.

1:26:43 > 1:26:46That's really good, isn't it? I can do that one.

1:26:46 > 1:26:50- I don't have to eat the other one, do I?- Lift that off.

1:26:50 > 1:26:52Wow! That looks lovely.

1:26:52 > 1:26:55- Very nice.- Mackerel two ways. - Very good, guys.

1:26:55 > 1:26:57Now you've got to try it, though.

1:26:57 > 1:26:59Have a go, Ken.

1:26:59 > 1:27:01Dive in. Girls, bring your glasses over, please.

1:27:01 > 1:27:04- It's when you weren't helpful to me on the omelette.- OK.

1:27:04 > 1:27:05You see, it's a bit pink for me.

1:27:05 > 1:27:08To go with this, Olly's chosen a great wine.

1:27:08 > 1:27:11It's a Taste The Difference Gruner Veltliner 2007.

1:27:11 > 1:27:12What do you reckon?

1:27:12 > 1:27:13It's good.

1:27:15 > 1:27:19- He can't see a thing... - You know what...?- His suit's...

1:27:19 > 1:27:21It actually is very good and it's not very fishy tasting.

1:27:21 > 1:27:24- Taste this one.- Because it's fresh. - I was avoiding that one, Ken.

1:27:24 > 1:27:27- That's the secret with it. - Because it's smoked.

1:27:27 > 1:27:30- I know you're avoiding the smoked one, try the smoked one.- Yeah.

1:27:30 > 1:27:34- OK so I'll... Look there's blood in it.- That's from the beetroot.

1:27:34 > 1:27:37- Actually, the smoked one's amazing. - I thought you'd like it, you see.

1:27:37 > 1:27:40- It's got an amazing taste to it. - You sound surprised.- A smoky taste.

1:27:40 > 1:27:42That's what you get from wood chippings.

1:27:42 > 1:27:44And it wouldn't be fair unless I do beetroot.

1:27:44 > 1:27:48And when you go on stage, you actually smell like that as well at the moment.

1:27:53 > 1:27:55It took a bit of convincing for him to try that.

1:27:55 > 1:27:57I'm not sure Jimmy is completely sold on mackerel just yet.

1:27:57 > 1:28:00I'm afraid that's all we've got time for this week.

1:28:00 > 1:28:01I hope you've enjoyed taking a look back

1:28:01 > 1:28:04at some of our favourite moments from the archives.

1:28:04 > 1:28:06Don't forget, you can try any of the studio recipes at home,

1:28:06 > 1:28:07just head to the BBC website.

1:28:07 > 1:28:09Thanks for watching. See you next week.