0:00:03 > 0:00:07influences from all over the world, including Vietnam, Peru, and India.
0:00:07 > 0:00:10Plus, another celebrity faces their food heaven, or food hell.
0:00:10 > 0:00:12So, grab yourself a cuppa, put your feet up
0:00:12 > 0:00:15and enjoy another helping of Saturday Kitchen Best Bites.
0:00:36 > 0:00:37Welcome to the show.
0:00:37 > 0:00:40Now, you're not going to want to go anywhere for the next 1.5 hours,
0:00:40 > 0:00:42as we take a look back through the Saturday Kitchen archives
0:00:42 > 0:00:45to bring you some of your favourite moments from years gone by.
0:00:45 > 0:00:49Coming up, James Martin is certainly no dummy when it comes to serving
0:00:49 > 0:00:53Nina Conti's squid-ink pasta with a crab, chilli, and parsley sauce.
0:00:53 > 0:00:56The queen of cookery schools, Prue Leith, is here with her
0:00:56 > 0:00:57take on a Vietnamese dish.
0:00:57 > 0:01:00She makes a sweet and sour soup using tomatoes, pineapple,
0:01:00 > 0:01:04star fruit, tamarind, spring onions, coriander, chillies
0:01:04 > 0:01:05and king prawns.
0:01:05 > 0:01:08Martin Morales makes his Saturday Kitchen debut as he serves up
0:01:08 > 0:01:10steak and chips, Peruvian style.
0:01:10 > 0:01:13He marinades fillet steak in garlic, cumin, oregano
0:01:13 > 0:01:15and soy sauce, before stir-frying
0:01:15 > 0:01:17with red onion, tomato, chilli, and Pisco,
0:01:17 > 0:01:19all served down with chips.
0:01:19 > 0:01:23Ken Hom takes on Mark Sargent at the hobs in the Saturday Kitchen
0:01:23 > 0:01:26omelette challenge and then it's over to Vivek Singh,
0:01:26 > 0:01:29who's serving up a spicy goat and sweetcorn curry.
0:01:29 > 0:01:31He marinades goat in yoghurt, coriander
0:01:31 > 0:01:34and turmeric, before pan-frying with cloves, cardamom, cumin,
0:01:34 > 0:01:38onions and sweetcorn, and serving with chickpea bread.
0:01:38 > 0:01:41And, finally, Suzi Perry faces her food heaven or her food hell.
0:01:41 > 0:01:44Will she get her food heaven - lavender and white chocolate
0:01:44 > 0:01:46ice cream with lavender creme anglaise
0:01:46 > 0:01:49and a hot chocolate fondant? Or her food hell -
0:01:49 > 0:01:52pistachio and fig steamed sponge pudding with pistachio ice cream?
0:01:52 > 0:01:55Two tasty puddings. Which will it be, lavender or pistachio?
0:01:55 > 0:01:58Going to have to wait till the end of the show to find out.
0:01:58 > 0:02:01All of that still to come, plus Rick Stein is in Croatia
0:02:01 > 0:02:02and Keith Floyd is joining the Navy.
0:02:02 > 0:02:06But, first up, it's over to Tom Kitchin, who's whipping up
0:02:06 > 0:02:08leek and potato soup, Michelin style.
0:02:08 > 0:02:11Welcome back to the show. Something different for us today.
0:02:11 > 0:02:13We've never had this.
0:02:13 > 0:02:15- At least, it's never been on the show when I've been on.- OK.
0:02:15 > 0:02:17Yeah, ox tongue.
0:02:17 > 0:02:20It's a different ingredient but, you know, it's fashionable now.
0:02:20 > 0:02:22All these different cuts are fashionable. We use it
0:02:22 > 0:02:25in the restaurant. It sells well, so I thought I'd do it today.
0:02:25 > 0:02:27Fashionable people waking up with a hangover at this time
0:02:27 > 0:02:30in the morning, but, anyway. We've got ox tongue. What are we going to do with it?
0:02:30 > 0:02:33Were going to make a leek and potato soup, very fast,
0:02:33 > 0:02:34nice and bright green,
0:02:34 > 0:02:37and we're going to serve it with a soft poached quail's egg, as well.
0:02:37 > 0:02:39Faster than hen's eggs.
0:02:39 > 0:02:42- So, you need me to get on and do the potatoes for this?- Yeah.
0:02:42 > 0:02:45This soup is going to be cooked from start to finish in literally six minutes.
0:02:45 > 0:02:47That the idea. We'll see how we go.
0:02:47 > 0:02:49So, I'm slicing my onion
0:02:49 > 0:02:52and you're going to do the garnish to serve with the dish.
0:02:52 > 0:02:55You want a little bit of potatoes in the soup, as well, yeah?
0:02:55 > 0:02:59- Yeah, I think so.- OK. So, very fast.
0:02:59 > 0:03:03Now, the ethos of your cooking is a bit like Lawrence, really.
0:03:03 > 0:03:06I mean, Scottish ingredients, local ingredients.
0:03:06 > 0:03:10Yeah, it's just local ingredients. Seasonality. Fresh produce.
0:03:10 > 0:03:14Good, tasty food. It's worked so far, so we keep going.
0:03:14 > 0:03:17- You have great larder in Scotland. It's fantastic.- Definitely.
0:03:17 > 0:03:20- Right on your doorstep. - Yeah, it's absolutely fantastic.
0:03:20 > 0:03:23We're just waiting for spring to come now and all the lovely
0:03:23 > 0:03:26spring vegetables and lamb and all those kind of products.
0:03:26 > 0:03:30Yeah. Anyway, right, we've got you using the green of the leek,
0:03:30 > 0:03:33- really, for the soup.- Exactly. I think the green of the leek
0:03:33 > 0:03:35is a part that people, maybe, don't use enough of.
0:03:35 > 0:03:38It's going to give a wonderful green colour to the soup.
0:03:38 > 0:03:42- Yeah.- And, also, instead of it going in the bin, or in the stock,
0:03:42 > 0:03:44it's going to be used.
0:03:44 > 0:03:47Get that cooking. Want to get that cooking as quickly as possible.
0:03:47 > 0:03:50I've got the kettle boiling at the side
0:03:50 > 0:03:54and I'm going to pour the boiling water on top to help the soup cook
0:03:54 > 0:03:56as quickly as possible, there.
0:03:56 > 0:03:59We're cooking it quick because if you leave it,
0:03:59 > 0:04:03- it goes a horrible muddy colour. - Exactly. And we don't want that.
0:04:03 > 0:04:05So, there we go. And we put the water in, the boiling water,
0:04:05 > 0:04:08that's it. The soup boiling away already.
0:04:08 > 0:04:12I got some potatoes blanching there. This is for a garnish for our soup.
0:04:12 > 0:04:15And you want some diced white of leek for the soup as well, yeah?
0:04:15 > 0:04:18Yes, please. OK, so, now we're going to cook the ox tongue.
0:04:18 > 0:04:24- Yeah, I'll give you that.- So, this is just mirepoix vegetables.
0:04:24 > 0:04:28Carrots, celery, leek, bouquet garni. And some garlic.
0:04:28 > 0:04:32- Bouquet garni is parsley, a little bit of bay leaf...- Classic.
0:04:32 > 0:04:37Parsley, thyme, bay leaf, wrapped in a bit of leek. Classic cooking.
0:04:37 > 0:04:40And we've got a pot of boiling water.
0:04:40 > 0:04:45Now, talking of classic, moving on to the ox tongue here.
0:04:45 > 0:04:48These sort of dishes, these particular cuts of produce
0:04:48 > 0:04:51are coming back, really, with a vengeance now, aren't they?
0:04:51 > 0:04:53I think it shows the great skill of a chef,
0:04:53 > 0:04:55knowing how to cook these products.
0:04:55 > 0:04:59You know, in the middle of going through these recession times,
0:04:59 > 0:05:01chefs have to use different products,
0:05:01 > 0:05:04which are going to make their GPs.
0:05:04 > 0:05:06Talking about the tongue, literally, that whole piece,
0:05:06 > 0:05:08you're looking at no more than a tenner, really.
0:05:08 > 0:05:10Yeah, exactly.
0:05:10 > 0:05:14- And that's going to cook for about four to five hours...- Yeah. - ..depending on size.
0:05:14 > 0:05:17And a good way to check there, is to stick the knife into the tongue
0:05:17 > 0:05:19and if it falls off, we know it's ready.
0:05:19 > 0:05:21You start with cold water and bring it to the boil.
0:05:21 > 0:05:23- Bring it up, skim it, then we'll cook it there.- Lovely.
0:05:23 > 0:05:27- We've got one I cooked earlier. - I'll put that pan on for you.
0:05:27 > 0:05:29DISHES CLATTER
0:05:29 > 0:05:30Don't worry, carry on!
0:05:30 > 0:05:32LAUGHTER
0:05:32 > 0:05:34He's throwing that at me there!
0:05:34 > 0:05:37I never did like that pot, anyway. Right, OK. Carry on.
0:05:37 > 0:05:40- Nobody's noticed. - You've flustered me now, James!
0:05:41 > 0:05:43Potatoes in there, leeks in there, soup's on the go.
0:05:43 > 0:05:46- The tongue's cooked.- We've peeled the skin off the tongue
0:05:46 > 0:05:50so it's set overnight and it's gone brick hard there.
0:05:50 > 0:05:53I'm going to tell you an interesting fact. A pub quiz question.
0:05:53 > 0:05:54Oh, God. Here we go.
0:05:54 > 0:06:01The average cow moves its jaw and tongue 40 to 60,000 times per day.
0:06:01 > 0:06:02- Chewing food.- That's horrific.
0:06:02 > 0:06:05- 40 to 60,000 times?- There you go.
0:06:05 > 0:06:08Who would be able to actually stand there and count that?
0:06:08 > 0:06:11Pauline, I don't know. I'm just reading it off the card here.
0:06:11 > 0:06:14- James did. James counted. - Anyway, let's talk about this.
0:06:14 > 0:06:17- You diced it up. - Diced it up into cubes.
0:06:17 > 0:06:19You could freeze this as well, couldn't you?
0:06:19 > 0:06:22Yeah, it would work really well and freeze fantastically well.
0:06:22 > 0:06:25And we get a hot pan, and in there it goes.
0:06:25 > 0:06:27That's going to crisp up beautifully.
0:06:27 > 0:06:29Get some salt on, so that we get the flavour in there.
0:06:29 > 0:06:32Basically, it just naturally caramelises a bit, doesn't it?
0:06:32 > 0:06:34Yeah, yeah. You've got to get it crispy, as well.
0:06:34 > 0:06:37Because that's what's going to give it a lovely favour, as well.
0:06:37 > 0:06:41- Masterclass in poaching eggs. - Well, we'll see.- Live!- Live.
0:06:41 > 0:06:45OK. Big pan of water, boiling well.
0:06:45 > 0:06:46Some vinegar.
0:06:48 > 0:06:50I've put two eggs into the dish there.
0:06:50 > 0:06:53I've not separated them at all. Two eggs in at once. OK?
0:06:53 > 0:06:55The vinegar just holds the whites together?
0:06:55 > 0:06:57The vinegar's going to hold the whites.
0:06:57 > 0:06:59Just before we drop them in,
0:06:59 > 0:07:02I'm going to create a little whirlpool there.
0:07:02 > 0:07:04Both eggs in at the same time.
0:07:04 > 0:07:06The leek's cooking away nicely.
0:07:06 > 0:07:08We've got our little ox tongue there.
0:07:08 > 0:07:12And your potatoes, these bits have been blanched.
0:07:12 > 0:07:16The secret to the soup here is to make sure that the potato is cooked.
0:07:16 > 0:07:20As soon as it's cooked, we've got to get it out of there
0:07:20 > 0:07:23and into the blender, so we get that lovely green colour.
0:07:25 > 0:07:27The potatoes are cooked there.
0:07:27 > 0:07:28So, we're on schedule.
0:07:29 > 0:07:33I'm glad you are because you've lost me. Right, this one.
0:07:33 > 0:07:35Right, in there. Into the blender.
0:07:37 > 0:07:41So, really, when you make this soup, you want to eat it
0:07:41 > 0:07:44almost straightaway because it will go brown, if you leave it.
0:07:44 > 0:07:46Exactly.
0:07:46 > 0:07:48Is it fairly easy to get the tongues?
0:07:48 > 0:07:50I remember it from growing up, but I've not seen
0:07:50 > 0:07:52it around for a long time in a supermarket, or anything.
0:07:52 > 0:07:55- What's that?- The tongue. - It is around. You can buy it. - Yeah, definitely.
0:07:55 > 0:07:58I think, things like oxtail and pigs' trotters
0:07:58 > 0:07:59are all coming back up.
0:07:59 > 0:08:02Most importantly, get somebody else to do this bit.
0:08:02 > 0:08:04If you're blending hot soup,
0:08:04 > 0:08:06take the middle part out. Use a cloth.
0:08:06 > 0:08:09Because it creates a vacuum. It could be quite dangerous.
0:08:09 > 0:08:11Literally, on there, and just blend it.
0:08:11 > 0:08:13You'll see, instantly, it goes that lovely green colour.
0:08:13 > 0:08:15Which it's going.
0:08:15 > 0:08:16You want a bit of cream in there?
0:08:16 > 0:08:18Yeah, a wee bit of cream would be nice.
0:08:18 > 0:08:20OK. A touch of cream.
0:08:20 > 0:08:22Smells good, though.
0:08:22 > 0:08:23Here we are.
0:08:24 > 0:08:28- Eggs are still there.- I haven't seasoned those leeks and potatoes.
0:08:28 > 0:08:30OK. We'll have a little season of that.
0:08:33 > 0:08:35Little but more of the liquid, I think.
0:08:35 > 0:08:38- We can see the ox tongue is lovely and crispy, there.- Yeah.
0:08:41 > 0:08:42And that'll be a lovely flavour.
0:08:42 > 0:08:44If people can't get ox tongue, or...
0:08:44 > 0:08:46I suppose you could use bacon for this.
0:08:46 > 0:08:49Yeah, bacon would be great with this.
0:08:49 > 0:08:50Lovely.
0:08:53 > 0:08:56- Salt and pepper? - A wee bit of salt and pepper.
0:08:56 > 0:08:57A wee bit of salt!
0:09:00 > 0:09:02Bit of salt. A bit of black pepper.
0:09:05 > 0:09:07So, the eggs are nearly ready.
0:09:07 > 0:09:10I think that's us just about ready to dish up.
0:09:11 > 0:09:15- We've got the tongue.- We can see that lovely colour that you get.- OK.
0:09:16 > 0:09:19There you go. Do you want a little bit of butter in there
0:09:19 > 0:09:23- to finish it off?- Yeah. Butter's always good, I think.
0:09:23 > 0:09:26OK. A man after my own heart, there you go, Tom.
0:09:26 > 0:09:28- OK.- A little bit of that.
0:09:28 > 0:09:31So, now, I'm going to put the leek and potato at the bottom
0:09:31 > 0:09:34of the dish and it's always nice to have different textures in a soup.
0:09:34 > 0:09:38So... But keeping the same flavours of the initial soup.
0:09:39 > 0:09:44We're going to pop the crispy ox tongue around.
0:09:44 > 0:09:47- Like so.- There you go, Chef.- Thank you very much.- I'll take those out.
0:09:47 > 0:09:49- Do you want to... - Very good.- Yeah?- OK.
0:09:50 > 0:09:56Spoon over our lovely leek and potato soup, vichyssoise in French.
0:09:56 > 0:10:00You can see the colour of it straightaway. It's just...
0:10:00 > 0:10:03- Fantastic. There's your eggs. - Thank you very much.
0:10:03 > 0:10:07- And we've got an egg that worked. Fantastic. Egg on top.- Yeah.
0:10:07 > 0:10:11Little bit of salt. Cracked pepper. And there we have it, James.
0:10:11 > 0:10:14How great does that look? Remind us what it is again.
0:10:14 > 0:10:15We've got leek and potato soup,
0:10:15 > 0:10:19- crispy ox tongue and a soft poached egg.- Done.- Thank you.
0:10:24 > 0:10:27- Amazing.- I told you he's good.
0:10:27 > 0:10:29- He's definitely, definitely good. - Incredible.
0:10:29 > 0:10:31I watch this every week, but when I see you actually there
0:10:31 > 0:10:33and you do it so fast.
0:10:33 > 0:10:36- I didn't think it was going to happen at one point.- There you go.
0:10:36 > 0:10:37So, I'm going to try...
0:10:37 > 0:10:41See, now, if you just crack that egg, so we you see...
0:10:41 > 0:10:43Go on, look.
0:10:43 > 0:10:48- We hope.- Perfect.- Look at that. - Perfect. Right.
0:10:48 > 0:10:52- You can relax now. - That's it. Where's the wine?
0:10:54 > 0:10:56What do you reckon?
0:10:56 > 0:11:01The soup, the secret of that soup, you need to, actually,
0:11:01 > 0:11:04- make it and eat it straightaway. - And cook it fast.
0:11:04 > 0:11:06It's got to be eaten that day. If it goes into the fridge,
0:11:06 > 0:11:09- it's not the same as that fresh... - It's a bit like liver.
0:11:09 > 0:11:12Not as strong tasting as liver, but the same texture, like liver.
0:11:12 > 0:11:15- Happy with the soup? - Do you know what?
0:11:15 > 0:11:17I'm going to have another bit...
0:11:17 > 0:11:19I wanted to get the ox tongue.
0:11:19 > 0:11:22- It's not coming back, you see. - Beautiful.- Thank you very much.
0:11:22 > 0:11:24Beautiful.
0:11:29 > 0:11:31A beautiful dish, indeed, from Tom there.
0:11:31 > 0:11:34Now, coming up, Nina Conti enjoys squid ink pasta with a crab,
0:11:34 > 0:11:36chilli, and parsley sauce.
0:11:36 > 0:11:37But, first, it's over to Rick Stein,
0:11:37 > 0:11:39who's cooking cuttlefish in Croatia.
0:11:43 > 0:11:47In the scheme of things, I haven't had much Croatian wine in my time,
0:11:47 > 0:11:52but, from what I've tasted, I like it. It's well made, pricy,
0:11:52 > 0:11:57virtually unpronounceable, strong - like so many wines these days -
0:11:57 > 0:11:59but lovely.
0:11:59 > 0:12:02The most famous of the Reds is Dingac,
0:12:02 > 0:12:07and the vines that make the grapes, Plavac Mali, I find fascinating.
0:12:07 > 0:12:10They're like poor, tortured creatures,
0:12:10 > 0:12:14like something from Dante's Inferno fighting for a toehold
0:12:14 > 0:12:19in the stony soil to stop them slipping off and into the sea.
0:12:24 > 0:12:26I've got no head for heights.
0:12:26 > 0:12:28So, just standing here is bad enough,
0:12:28 > 0:12:30but the thought of having to go down
0:12:30 > 0:12:34that incredibly steep slope and tend these Plavac Mali vines
0:12:34 > 0:12:36is just terrible.
0:12:36 > 0:12:38I don't know how they do it.
0:12:38 > 0:12:42The fact is, it does produce this absolutely fabulous wine
0:12:42 > 0:12:44called Dingac.
0:12:44 > 0:12:48They say it's because of the stunted nature of the vines.
0:12:48 > 0:12:51They get very low yield from each of them and, presumably,
0:12:51 > 0:12:53those roots have to work so hard
0:12:53 > 0:12:57not only to get into the soil, but to stay there.
0:12:57 > 0:13:00Imagine the winds that blow up this slope.
0:13:03 > 0:13:04We - I mean, me and the crew -
0:13:04 > 0:13:08stop for lunch on our travels virtually every day.
0:13:08 > 0:13:11We just turn up unannounced on the off chance
0:13:11 > 0:13:13that there will be room for us.
0:13:13 > 0:13:16Sometimes, very rarely, the food
0:13:16 > 0:13:19is utterly brilliant. Like this.
0:13:20 > 0:13:23We're not supposed to be filming, but we've just stopped for lunch,
0:13:23 > 0:13:25- on the way to a location.- Yeah.
0:13:25 > 0:13:27- You've got black lips.- Have I?
0:13:27 > 0:13:29And you look strangely alluring.
0:13:30 > 0:13:33I just wondered, tell me honestly, what you think of this.
0:13:33 > 0:13:38It's quite simply the best black risotto I've ever, ever eaten.
0:13:38 > 0:13:39It's so black.
0:13:39 > 0:13:42But it is sensational.
0:13:42 > 0:13:45I think, what I'm starting to think about Croatia,
0:13:45 > 0:13:48about the seafood cooking of Croatia, it's always,
0:13:48 > 0:13:54always done simply and absolutely at the minute.
0:13:54 > 0:13:56This one was made seconds ago.
0:13:59 > 0:14:01Your lips are very black.
0:14:01 > 0:14:03All right! All right!
0:14:03 > 0:14:06Well, at least you won't see how much wine I'm drinking.
0:14:08 > 0:14:12- It's 16.2%. You realise that? - I know! 16.2. We're going to...
0:14:12 > 0:14:15- Are we working this afternoon?- Yeah.
0:14:16 > 0:14:17Anyway, a bit more.
0:14:17 > 0:14:20You know, back at home, they wouldn't call this wine.
0:14:20 > 0:14:23It'd be fortified wine, it's so strong.
0:14:25 > 0:14:26OK. Cut there.
0:14:26 > 0:14:31No more driving for me. 16.2%. You've got to be joking!
0:14:31 > 0:14:32What's happening to wine?
0:14:34 > 0:14:38Could I possibly match how good that cuttlefish risotto was?
0:14:38 > 0:14:40Well, I'm going to give it a try,
0:14:40 > 0:14:43in my lovely kitchen on the island of Symi.
0:14:43 > 0:14:47This is cuttlefish risotto. It's very black.
0:14:50 > 0:14:52I'm surprised that cuttlefish isn't more popular.
0:14:52 > 0:14:56Because it has the most wonderful... flavour,
0:14:56 > 0:14:58but I guess it's because of the ink.
0:14:58 > 0:15:04If you buy cuttlefish whole, very difficult to avoid puncturing
0:15:04 > 0:15:08the ink sac, and then you get ink over everything and you can't get
0:15:08 > 0:15:13it out of your hair, or your hands, or wherever else you might put it.
0:15:13 > 0:15:14But, this one, fortunately,
0:15:14 > 0:15:18they've taken the ink sac out before delivering it to me,
0:15:18 > 0:15:19which I'm very happy about.
0:15:27 > 0:15:29I just love the smell
0:15:29 > 0:15:35of the caramelised sugars in cuttlefish,
0:15:35 > 0:15:37as it cooks over a high heat.
0:15:37 > 0:15:39It's just delicious.
0:15:41 > 0:15:46Now, some salt, just enough to make the salt police's eyebrows rise.
0:15:46 > 0:15:48Then chopped shallots,
0:15:48 > 0:15:53about two. Garlic, a couple of cloves, and, then, risotto rice.
0:15:53 > 0:15:57In this case, arborio, probably the most popular.
0:15:58 > 0:16:02Now, stir that around, making sure that each grain is coated,
0:16:02 > 0:16:07and then pepper - as much as you like - and white wine.
0:16:07 > 0:16:11I'm using pinot grigio, crisp and unoaked.
0:16:11 > 0:16:13Now, stock. A good fish stock.
0:16:13 > 0:16:15I made this earlier this morning.
0:16:18 > 0:16:20The secret with risotto is keep adding the stock
0:16:20 > 0:16:23and letting it cook down and adding some more,
0:16:23 > 0:16:25and all the time you need to be stirring
0:16:25 > 0:16:28because what you're doing is making the outside of the rice
0:16:28 > 0:16:32break up into the stock, and it gives you this lovely creaminess.
0:16:34 > 0:16:37I think there's probably about five minutes more cooking time.
0:16:37 > 0:16:42So, now the bit that I really enjoy, which is
0:16:42 > 0:16:43the cuttlefish ink.
0:16:44 > 0:16:47I shouldn't bother to try getting cuttlefish ink out of a cuttlefish.
0:16:47 > 0:16:49You'll be all over the place.
0:16:56 > 0:16:59Now, a very important... See what I mean!
0:16:59 > 0:17:04..very important observation I've made about black ink risotto
0:17:04 > 0:17:08is that wherever it says two sachets, make it four.
0:17:08 > 0:17:13Because if you only use two, it'll be grey risotto.
0:17:13 > 0:17:15There's not a lot of flavour
0:17:15 > 0:17:16in the cuttlefish ink.
0:17:16 > 0:17:20It's not going to be overpowering if you double the amount of ink.
0:17:20 > 0:17:22So, four in.
0:17:25 > 0:17:27I knew that was going to happen.
0:17:27 > 0:17:29Now, look at this.
0:17:30 > 0:17:34I know people, real food lovers, who will tackle oysters,
0:17:34 > 0:17:38spider crabs, winkles, and whelks... Excuse me a second.
0:17:39 > 0:17:43..but go pale at the sight of a black risotto.
0:17:43 > 0:17:45It's purely the colour.
0:17:45 > 0:17:46Get over it, I say.
0:17:46 > 0:17:49Wake up and enjoy the ink!
0:17:57 > 0:17:59I'm just putting a little bit of butter in there.
0:17:59 > 0:18:02You know, I'm obsessed with the sheen on a risotto,
0:18:02 > 0:18:05after being told that your risotto should look
0:18:05 > 0:18:07like the lagoon in Venice,
0:18:07 > 0:18:09with that lovely sheen.
0:18:09 > 0:18:13Now, I'm going to do a highly controversial thing,
0:18:13 > 0:18:18but I love Parmesan -
0:18:18 > 0:18:22not in all seafood risottos, but just in this one.
0:18:22 > 0:18:26I'm sure the Italians will say, "Never, never, never!"
0:18:26 > 0:18:31But, this was Croatia and I'm sure it had Parmesan in it.
0:18:33 > 0:18:37So, that is looking absolutely lovely. Blacker than black.
0:18:40 > 0:18:43Now, just finish off with a bit of parsley,
0:18:43 > 0:18:46which you won't see, but it's there.
0:18:53 > 0:18:56And, now, serve it up.
0:19:15 > 0:19:17I'm certainly not one of those to shy away
0:19:17 > 0:19:19from squid ink. You can get hold of it.
0:19:19 > 0:19:22It's fairly easy these days to get hold of,
0:19:22 > 0:19:25and it's a fantastic ingredient. Apart from risotto, you can use it in other different ways,
0:19:25 > 0:19:28to make your own pasta as well. I'm going to show you an amazing, quick
0:19:28 > 0:19:31and simple pasta dish that uses it with crab. We've got some wonderful
0:19:31 > 0:19:35garlic, lemon, a few capers, a little bit of chilli, some parsley.
0:19:35 > 0:19:37Really, really simple, but first thing,
0:19:37 > 0:19:38it's all about the pasta here.
0:19:38 > 0:19:42We've got 00 flour, goes into our machine.
0:19:42 > 0:19:43Two whole eggs.
0:19:43 > 0:19:45In there.
0:19:45 > 0:19:47And then I'm going to use three egg yolks.
0:19:47 > 0:19:50So you can vary the pasta recipe, whichever one you want.
0:19:50 > 0:19:52Chefs have got their own different ones.
0:19:52 > 0:19:57But it's all about this ingredient here. Now, this is cuttlefish ink.
0:19:57 > 0:20:00You can use squid ink as well. It's the same sort of thing.
0:20:00 > 0:20:02- But it's quite thick.- It's so crazy.
0:20:02 > 0:20:05- Don't dip your finger in or it'll literally just...- Really?
0:20:05 > 0:20:07- It will stain? - It will stain your finger, yeah.
0:20:07 > 0:20:09But it's used for all manner of different sort of stuff.
0:20:09 > 0:20:13We talked about that while that was playing, but bread - you can make bread with it as well.
0:20:13 > 0:20:15It's a fantastic ingredient to work with.
0:20:15 > 0:20:18- Yeah.- And all you do... You can see it's quite thick.
0:20:18 > 0:20:20I know, it looks really...
0:20:20 > 0:20:24When it comes out of a squid in the water, it looks really thin.
0:20:24 > 0:20:27You pop this on and it makes this dark...
0:20:27 > 0:20:31You'll see it in a minute, as it starts to thicken up.
0:20:31 > 0:20:33Are there any other foods that are that colour?
0:20:33 > 0:20:37- Or is squid ink the only thing? - Not really, I wouldn't have thought. Not really like that.
0:20:37 > 0:20:41He's trying to think now cos he's thinking through his repertoire, but not really like that.
0:20:41 > 0:20:43- You get the black with the... - Caviar.
0:20:43 > 0:20:45Caviar, I suppose. Caviar, yeah.
0:20:45 > 0:20:47That's great. That's like gravel!
0:20:47 > 0:20:50You get this dark colour and you work with it, like that.
0:20:50 > 0:20:51Keep moulding it, keep kneading it.
0:20:51 > 0:20:55And then we basically roll that through a pasta machine.
0:20:55 > 0:21:00- And we've got one here. And you've got these pasta sheets.- Nice.
0:21:00 > 0:21:05And then all we're going to do is transform this
0:21:05 > 0:21:09into like little almost linguine, I suppose, by putting it through here.
0:21:11 > 0:21:14- It makes this...- It's like a squid. - Squid ink pasta. There you go.
0:21:14 > 0:21:17And then we're going to serve that with the crab and everything else.
0:21:17 > 0:21:21So, first of all, congratulations on you, really, for your tour,
0:21:21 > 0:21:23and it's amazing, you've been in the West End,
0:21:23 > 0:21:25it's just gone crazy for you, hasn't it, really? Globally!
0:21:25 > 0:21:27Globally?! Oh, I don't know.
0:21:27 > 0:21:31Well, yeah, had a couple of clips that went viral on Facebook
0:21:31 > 0:21:34and stuff, and got 11 million views, but I don't know who's watching.
0:21:34 > 0:21:37- Someone, somewhere. - Well, one of those was me yesterday
0:21:37 > 0:21:42because it is amazing what you do because the stuff that you do,
0:21:42 > 0:21:46it kind of stereotypes a lot of the time, you know, old bloke with a...
0:21:46 > 0:21:48Oh, ventriloquism, yeah.
0:21:48 > 0:21:50- Old bloke with a wooden sort of puppet.- Yeah.
0:21:50 > 0:21:52You take it to a different level, don't you, really?
0:21:52 > 0:21:55Well, I don't know. I'm not the first to use these masks.
0:21:55 > 0:21:57They've been around for quite a while,
0:21:57 > 0:22:00but I guess I'm the first to really improvise with them,
0:22:00 > 0:22:03and I did a lot of studying, clowning,
0:22:03 > 0:22:06and improv and stuff like that, so that's really what I'm doing,
0:22:06 > 0:22:09and the ventriloquism, now I actually sometimes wonder
0:22:09 > 0:22:11if I forget to do it when I'm on stage.
0:22:11 > 0:22:14I get so carried away with what else is going on that I think,
0:22:14 > 0:22:17"Oh, dear, did I remember not to move my lips?"
0:22:17 > 0:22:21Because it's something that you kind of..
0:22:21 > 0:22:23..you always loved, but looking back at your career,
0:22:23 > 0:22:26I suppose acting because your dad's
0:22:26 > 0:22:29Tom Conti, acting was the thing that, I suppose, you were going
0:22:29 > 0:22:30to be pushed into, naturally.
0:22:30 > 0:22:34Did you rebel against it? Because you studied philosophy, didn't you,
0:22:34 > 0:22:38- as well?- I was trying to think of something original to do and I thought philosophy might help.
0:22:38 > 0:22:41And philosophy has a great sense of humour.
0:22:41 > 0:22:44I mean, it just makes everything so objective that you just end up
0:22:44 > 0:22:47laughing at reality the whole time.
0:22:47 > 0:22:51So I enjoyed that but, yeah, acting seemed like a bit
0:22:51 > 0:22:54of an unoriginal choice, with my dad being an actor.
0:22:54 > 0:22:59- So I was grateful when I met Ken Campbell and he said, "Do this." - Now, tell us about this guy.
0:22:59 > 0:23:02An interesting character, interesting man,
0:23:02 > 0:23:05and had really unusual, different aspects and stuff.
0:23:05 > 0:23:06He's subversive and sort of
0:23:06 > 0:23:09dangerous and not mainstream at all. He was so talented,
0:23:09 > 0:23:12but he never really appeared in mainstream theatre.
0:23:12 > 0:23:14But one of the plays that you turned up at,
0:23:14 > 0:23:16was it the 24-hour play that...?
0:23:16 > 0:23:18Yeah, I did a 24-hour play with him. Yeah.
0:23:18 > 0:23:19But you could just turn up, you know?
0:23:19 > 0:23:21Yeah, you could turn up, but...
0:23:21 > 0:23:24- Yeah, you could just rock up and say, "Give me a part."- Yeah.
0:23:24 > 0:23:26It was a very weird way of doing theatre.
0:23:26 > 0:23:29But, yeah, he gave me a teach-yourself-ventriloquism kit.
0:23:29 > 0:23:31He was just mischievous like that.
0:23:31 > 0:23:33And I was horrified, and I thought, "Oh, not that stuff.
0:23:33 > 0:23:36- "I've seen that stuff and I loathe it."- Cos didn't you...?
0:23:36 > 0:23:37But I hadn't seen it and I don't loathe it.
0:23:37 > 0:23:41- I've looked at it since and, like, great old vents doing really funny stuff.- Cos it's huge, isn't it?
0:23:41 > 0:23:44Cos isn't there a big thing in America that he said to you
0:23:44 > 0:23:46- you should go to and see?- Yes.
0:23:46 > 0:23:50It's like Comic-Con but for...
0:23:50 > 0:23:51Well, tell us about it.
0:23:51 > 0:23:53For people who have little speaking fluffy friends.
0:23:53 > 0:23:55Yeah, tell us about it!
0:23:55 > 0:23:57Yeah, it's a ventriloquist's convention
0:23:57 > 0:23:58in Kentucky in America,
0:23:58 > 0:24:02but it's also the home of this sort of mausoleum
0:24:02 > 0:24:04where puppets of dead ventriloquists go to rest.
0:24:04 > 0:24:07So, when Ken Campbell died,
0:24:07 > 0:24:09- he left me his puppets in his will.- Yeah.
0:24:09 > 0:24:10I heard about this place where
0:24:10 > 0:24:13you take puppets who have lost their voices.
0:24:13 > 0:24:16They're these tragic objects that, you know, once were alive
0:24:16 > 0:24:18and now just stare.
0:24:18 > 0:24:20And... It made me think of Orville. That's awful.
0:24:20 > 0:24:24Anyway, it's a very weird, uniquely bereaved thing, a puppet.
0:24:24 > 0:24:26Cos your most famous puppet is, of course, the monkey,
0:24:26 > 0:24:28which we'll get to later.
0:24:28 > 0:24:30- We might get him. He's here, yeah. - Yeah, he is.
0:24:30 > 0:24:33But one of the things that you're known for in your tour,
0:24:33 > 0:24:35as well, at the moment, which has been huge for you,
0:24:35 > 0:24:38is the fact that you're impromptu. You're basically just...
0:24:38 > 0:24:41- You make it up with this mask.- Yeah. - Now, we haven't got an audience,
0:24:41 > 0:24:44- cos normally you'd pull somebody out of the audience.- I know.
0:24:44 > 0:24:47But we have got Jose. So, for the first time...
0:24:47 > 0:24:50Jose, come on over here. We're going to put this mask on you.
0:24:50 > 0:24:52This'll be the first time that I've been able to actually
0:24:52 > 0:24:54- understand what you're saying. - Are you sure?
0:24:54 > 0:24:57- For once, I'm going to speak proper English.- Well, we'll see.
0:24:57 > 0:24:59- Well, we don't know yet. - I have no idea,
0:24:59 > 0:25:00because I don't know what accent will work
0:25:00 > 0:25:04- until I see the mouth on you. - OK. Mamma mia! How is that...?
0:25:04 > 0:25:06- While you're doing that... - While you're doing that...
0:25:06 > 0:25:09While you're doing that, I'm just going to explain the sauce here
0:25:09 > 0:25:11while you're putting the mask on. We've got the butter.
0:25:11 > 0:25:15In we go with the capers, the chilli, the garlic...
0:25:15 > 0:25:19- I cannot believe I'm doing this. - JAMES LAUGHS
0:25:19 > 0:25:22No more help for you ever.
0:25:22 > 0:25:25- LAUGHTER - OK, let me look at you.
0:25:25 > 0:25:27- How do you want to talk now? - In we go with the lemon.
0:25:27 > 0:25:29- LAUGHTER WITH ACCENT:- Hello.
0:25:29 > 0:25:31- NORMAL VOICE:- I'm still doing your accent! Where are you from?
0:25:31 > 0:25:33- ACCENT:- I don't know now. Maybe Italy.
0:25:33 > 0:25:36Waah! What is going on?
0:25:36 > 0:25:39Right, it's all yours for a minute. Go on, then.
0:25:39 > 0:25:40Do you want to help him cook?
0:25:40 > 0:25:43- ACCENT:- Yes, I'm going to come and screw up the dish.
0:25:43 > 0:25:45Can I do something?
0:25:45 > 0:25:47- NORMAL VOICE:- What are you doing? What's your name?
0:25:47 > 0:25:50- ACCENT:- Jose. - NORMAL VOICE:- Yeah, I know.
0:25:50 > 0:25:53- ACCENT:- I'm a chef, yes. Yeah, I like to cook.
0:25:53 > 0:25:56- NORMAL VOICE:- Oh, I think we can see you over there.
0:25:56 > 0:25:59- ACCENT:- So, do you need me to do something with my hands?
0:25:59 > 0:26:01- I can use my hands. - NORMAL VOICE:- You can?
0:26:01 > 0:26:03- ACCENT:- Can I have a drink? - NORMAL VOICE:- I don't know.
0:26:03 > 0:26:06- ACCENT:- It's dangerous. I don't think so. I don't think so.
0:26:06 > 0:26:09- NORMAL VOICE:- So, are you excited about the squid ink? - ACCENT:- I LOVE it!
0:26:09 > 0:26:13- LAUGHTER - I LOVE squid! I love...!
0:26:13 > 0:26:14I AM a squid!
0:26:14 > 0:26:18- NORMAL VOICE:- You ARE a squid? - ACCENT:- Yes, I want to be a squid
0:26:18 > 0:26:20and I want to float in the ocean
0:26:20 > 0:26:22and squirt my ink at the other fishes.
0:26:22 > 0:26:25- NORMAL VOICE:- Yeah? - ACCENT:- Yeah.
0:26:25 > 0:26:30I love it, James. I love you. I'm going to miss you when you go.
0:26:30 > 0:26:33- Please, please can you make him speak English?- Do you want to speak
0:26:33 > 0:26:35- in an English accent? - For ten years, I've wanted...
0:26:35 > 0:26:37- ACCENT:- No, I am fed up with this racist stuff!
0:26:37 > 0:26:40- LAUGHTER NORMAL VOICE:- You don't like that?
0:26:40 > 0:26:43- ACCENT:- I put up with the same joke every show.
0:26:44 > 0:26:47- Enough, you! Enough! - LAUGHTER
0:26:47 > 0:26:49- The funny Spanish guy is tired now. - LAUGHTER
0:26:51 > 0:26:54I'm done with this. I can't wait for him to leave.
0:26:54 > 0:26:57LAUGHTER
0:26:57 > 0:27:00Who's the new guy? I want the new guy.
0:27:00 > 0:27:04When is the new guy coming? I cannot wait for this guy to go!
0:27:04 > 0:27:07LAUGHTER
0:27:07 > 0:27:12- There you go. Well, well done. - APPLAUSE
0:27:14 > 0:27:16This is the hardest part of the show for me, as well.
0:27:16 > 0:27:18Where were you for the last ten years?
0:27:18 > 0:27:20You could have made my life a lot easier.
0:27:20 > 0:27:25- My English today was perfect! - Oh, no, no. Your Italian, maybe.
0:27:25 > 0:27:29So, I'm going to recap. We've got the pasta and we've got...
0:27:29 > 0:27:31Right at the last minute, I'll put in the crab.
0:27:31 > 0:27:34So, you just want some white crab meat in there, as well.
0:27:34 > 0:27:36We've got some lime - fresh lime - some chopped parsley,
0:27:36 > 0:27:40- some garlic, bit of chilli, capers. - Exciting-looking.
0:27:40 > 0:27:43And there you have it. There's your dish.
0:27:43 > 0:27:44- Thank you.- Dive into that.
0:27:44 > 0:27:47I'll pass this over to the guys because you deserve it after that.
0:27:47 > 0:27:49- Thank you. - LAUGHTER
0:27:49 > 0:27:52So, yeah, basically, just to recap, we've got...
0:27:52 > 0:27:54The pasta's gone in the pan.
0:27:54 > 0:27:56A little bit of the pasta water. Brown off the butter.
0:27:56 > 0:27:59A little bit of lemon at the last minute,
0:27:59 > 0:28:00and then use some of the pasta water.
0:28:00 > 0:28:03We've got some chilli, some garlic, chopped parsley.
0:28:03 > 0:28:05Really, really simple. Just with some fresh crab in there.
0:28:05 > 0:28:08I just think it's crazy to be thinking of the squid...
0:28:08 > 0:28:10How do they get the squid ink out?
0:28:10 > 0:28:12- Don't ask. Don't ask. - Sorry if I'm obsessing.
0:28:12 > 0:28:14But it's not naturally...? No.
0:28:15 > 0:28:17- Mm!- So good.
0:28:21 > 0:28:24Ha! Brilliant! A great routine from Nina there.
0:28:24 > 0:28:27Anyway, next up, Prue Leith is mixing sweet and sour
0:28:27 > 0:28:30with her take on a Vietnamese soup.
0:28:30 > 0:28:32Great to have you on the show. Welcome to the show.
0:28:32 > 0:28:37- What are we cooking, Prue? - We are cooking, erm...
0:28:37 > 0:28:40- Vietnamese, is that right? - Vietnamese, yes. Sweet and sour.
0:28:40 > 0:28:43And the sweet and sour comes from the fruit because...
0:28:43 > 0:28:47- Do you see that this star fruit, for example, is pretty green?- Yeah.
0:28:47 > 0:28:51That's so it'll be sour. And pineapple's pretty sour, and...
0:28:51 > 0:28:53Not the best thing if you eat it raw, is it, really?
0:28:53 > 0:28:56- But if you cook it, it's... - It's a useless fruit, really.
0:28:56 > 0:28:57Just pretty. But it's really...
0:28:57 > 0:28:59My dad used to call it the fruit of the devil.
0:28:59 > 0:29:01- But it's pretty good in this, I'll tell you.- Yeah.
0:29:01 > 0:29:04Because it's nice and sour. And tomatoes.
0:29:04 > 0:29:08And it has tamarind, which is that pod I was talking about.
0:29:08 > 0:29:09It's fantastic stuff, yeah.
0:29:09 > 0:29:12Pepper, of course. Chilli and spring onions.
0:29:12 > 0:29:14- Chilli, spring onions and coriander. - Yeah, the usual things.
0:29:14 > 0:29:18- And this is that nam pla. You know, that Thai or...- Fish sauce, yeah.
0:29:18 > 0:29:20- Fish sauce. And that's it, really. - So, what do we start off with?
0:29:20 > 0:29:24- And prawns.- You're going to give me this to do, I suppose. Beautiful prawns, OK.
0:29:24 > 0:29:29OK, so, we're going to start off by just cooking down a couple of...
0:29:29 > 0:29:32A spoon or two of tomatoes.
0:29:32 > 0:29:35So, why Vietnamese, then? Is it a country where you've visited
0:29:35 > 0:29:37and you loved that type of food or...?
0:29:37 > 0:29:39- Last summer, I went round Vietnam...- Yeah.
0:29:39 > 0:29:40..leading a gastronomic tour,
0:29:40 > 0:29:43which was a joke cos it was the blind leading the blind
0:29:43 > 0:29:46- because I had never been to Vietnam.- Right.
0:29:46 > 0:29:50And, erm, I had...
0:29:50 > 0:29:52Hmm, going quite nicely.
0:29:52 > 0:29:54It's a place where I've never been to either, so...
0:29:54 > 0:29:58No, it's a fascinating, fascinating place.
0:29:58 > 0:30:00I'm going to keep a few of the little pretty stars
0:30:00 > 0:30:05from the small end of the star fruit for the top,
0:30:05 > 0:30:07and I'm just going to chop the rest up.
0:30:07 > 0:30:09What is it, mainly fish diet? What is it?
0:30:09 > 0:30:12They eat a lot of fish. It's very healthy.
0:30:12 > 0:30:14I mean, this soup is just amazingly healthy.
0:30:14 > 0:30:16Hang on, I don't want those to...
0:30:16 > 0:30:19- I just don't want them to brown. I just want them to soften.- OK.
0:30:19 > 0:30:21And then you just stick the pineapple...
0:30:21 > 0:30:24- How are you getting on? - I'm getting there. - Cos these tomatoes are really...
0:30:24 > 0:30:26Sorry, Chef. I'm getting there.
0:30:26 > 0:30:28- And we need a little bit of lemon juice.- She's started already.
0:30:28 > 0:30:32- Is she like this on your show? - You're getting off lightly, mate.
0:30:32 > 0:30:34I'm very bossy. I'm famous for being bossy.
0:30:34 > 0:30:36That's what I am.
0:30:36 > 0:30:38- A little bit of salt. - But it started off with you...
0:30:38 > 0:30:41How did you start off, before you did the restaurant and stuff?
0:30:41 > 0:30:45- I went to France for two years.- Yeah.
0:30:45 > 0:30:49And got completely hooked on food.
0:30:49 > 0:30:51I mean, you can't live in France for two years
0:30:51 > 0:30:54and not end up loving food.
0:30:54 > 0:30:56- Yeah.- In with the pineapple.
0:30:56 > 0:30:57Whoops.
0:30:57 > 0:30:59And then came back.
0:30:59 > 0:31:04And then came back, came to England, started my catering company,
0:31:04 > 0:31:06thought, "I have to start a cookery school,
0:31:06 > 0:31:09"otherwise, I'll never get anybody who cooks like I want them to cook."
0:31:09 > 0:31:12But the cookery school - was that after the restaurant opened or...?
0:31:12 > 0:31:14- Yeah, I opened the restaurant first.- Yeah.
0:31:14 > 0:31:19I mean, the fact is that when you start life, you...
0:31:19 > 0:31:21I think everybody wants a restaurant, really,
0:31:21 > 0:31:23but at the beginning, I didn't have any money for a restaurant,
0:31:23 > 0:31:26so I started catering. You know, going round cooking...
0:31:26 > 0:31:29I started in a bedsitter and I used to go round
0:31:29 > 0:31:31cooking people's dinners.
0:31:31 > 0:31:32So, you mash this up a bit because otherwise...
0:31:32 > 0:31:35But, also, the practicality side of a restaurant is really
0:31:35 > 0:31:37the chefs, isn't it? It's quite difficult to find good chefs.
0:31:37 > 0:31:40Is that the reason why you started your cookery school?
0:31:40 > 0:31:41Yeah, because I wanted to...
0:31:41 > 0:31:44I just wanted young people who wouldn't make...
0:31:44 > 0:31:48You know, catering colleges at that time used to teach people
0:31:48 > 0:31:52how to carve turnips into chrysanthemums and dye them with...
0:31:52 > 0:31:55- Not really cook properly, yeah. - And radishes into roses.
0:31:55 > 0:31:57I always thought God made quite a good radish -
0:31:57 > 0:32:00you know, you don't need to turn it into a hand grenade,
0:32:00 > 0:32:02which is what chefs used to do in those days.
0:32:02 > 0:32:07- Anyway, listen, I want to talk to you about the stock.- OK, fire away.
0:32:07 > 0:32:10Ideally, I mean, you can use any good chicken stock,
0:32:10 > 0:32:14but this chicken stock has been made the Vietnamese way,
0:32:14 > 0:32:20which is just, you boil up chicken bones with leeks and...ginger.
0:32:20 > 0:32:23- So, just leeks and ginger. - That's all there is?
0:32:23 > 0:32:25- Perhaps we ought to strain it. - Yeah, I can do that.
0:32:25 > 0:32:27- I don't want to get any leeks in it. - OK.
0:32:27 > 0:32:30- If you can just...- So, how long would you cook this for?
0:32:30 > 0:32:33Well, I mean, I do it for hours and hours, you know,
0:32:33 > 0:32:35cos I like very clear stock.
0:32:35 > 0:32:37If you cook it very slowly and don't bubble it,
0:32:37 > 0:32:39you get beautifully clear stock.
0:32:39 > 0:32:41- But literally, probably a good 12 hours, something like that?- Yeah.
0:32:41 > 0:32:43I put it in the bottom of the AGA,
0:32:43 > 0:32:46but you can just do it four hours, I suppose.
0:32:46 > 0:32:50But you can get a jar of very good fresh stock from the supermarket.
0:32:50 > 0:32:53- They're good, those, yeah.- But you do need the fresh one, not...
0:32:53 > 0:32:56- There's your stock.- I don't like the powdered one so much.
0:32:56 > 0:32:59- There you go. Dive into that. - OK.- There we go.
0:32:59 > 0:33:01- Where's my chilli? - Chilli? I've chopped it.
0:33:01 > 0:33:05- Ooh, you've chopped my chilli. - Chopped the chilli already. - So, we've got the chilli.
0:33:05 > 0:33:07So, this is the bit that's going to go in at the end, and the prawns,
0:33:07 > 0:33:10cos I don't want them to cook for more than about a minute.
0:33:10 > 0:33:13- I still think we need a bit more stock.- Bit more stock. Sorry, Chef.- Bit more stock.
0:33:13 > 0:33:17- Come on!- Have I forgotten anything? No, I haven't. Just the pepper.
0:33:17 > 0:33:19Now, you're like Ben - I mean, you're forever working.
0:33:19 > 0:33:21The latest thing you're doing -
0:33:21 > 0:33:24well, you've been involved in quite some time - is the schools,
0:33:24 > 0:33:27- and particularly getting kids to eat proper food.- I know.
0:33:27 > 0:33:29I chair this thing called the School Food Trust,
0:33:29 > 0:33:32which is actually a government quango.
0:33:32 > 0:33:35But you know after Jamie Oliver woke up the whole world
0:33:35 > 0:33:37to the fact that some children weren't getting...
0:33:37 > 0:33:40Some kids were getting well fed at school, but a lot were getting,
0:33:40 > 0:33:43you know, the famous Turkey Twizzlers and other rubbish.
0:33:43 > 0:33:47And, um, so my organisation
0:33:47 > 0:33:50is charged with
0:33:50 > 0:33:53making sure the schools now do the healthy dinners
0:33:53 > 0:33:54- they have to by law.- Yeah.
0:33:54 > 0:33:58And also to get teachers realising it's really important
0:33:58 > 0:34:00getting children to like the food,
0:34:00 > 0:34:02because it's no good giving them healthy food if they don't like it.
0:34:02 > 0:34:05But do you think a lot of that starts at home, particularly?
0:34:05 > 0:34:08It should, but the truth of the matter is it's very difficult to get to parents.
0:34:08 > 0:34:11We do try very hard with parents, and we're going to run...
0:34:11 > 0:34:13The lottery has given us a lot of money,
0:34:13 > 0:34:15and we're running cookery schools.
0:34:15 > 0:34:17I mean, cookery clubs after school,
0:34:17 > 0:34:20- which will be for parents and for children.- Yeah.
0:34:20 > 0:34:22And we'll have 5,000 of them.
0:34:22 > 0:34:24And we've got training centres for school cooks
0:34:24 > 0:34:28- so that the food will be delicious as well as nutritious.- Yeah.
0:34:28 > 0:34:31- And so there's a lot going on. - Busy woman.
0:34:31 > 0:34:33Yeah, but it's really important.
0:34:33 > 0:34:36I mean, if we're going to get our children eating properly...
0:34:36 > 0:34:39- They've got to start from a young age.- In with the prawns, please.
0:34:39 > 0:34:41They then teach the kids later on, don't they,
0:34:41 > 0:34:42I suppose? There you go. In with the prawns.
0:34:42 > 0:34:45- And now we'll do one more minute, just until they're pink.- All these?
0:34:45 > 0:34:48- Yeah, put the lot in.- The lot in? - They're so good, aren't they? Delicious.
0:34:48 > 0:34:51They're so much nicer if they're raw - they start from raw.
0:34:51 > 0:34:54- Yeah. These don't take very long, do they?- No.
0:34:54 > 0:34:56Literally one minute, something like that.
0:34:56 > 0:34:58As soon as they're pink, they're done.
0:34:58 > 0:35:00You can tell that Prue's an executive chef, can't you?
0:35:00 > 0:35:02Yeah, I know. I make him do all the work.
0:35:02 > 0:35:03Yeah, she just stands there and stirs!
0:35:03 > 0:35:05Well, listen, I tell you what - the last time
0:35:05 > 0:35:10I cooked live on television was six years ago, on this programme!
0:35:10 > 0:35:12So, live on television is not my natural metier.
0:35:12 > 0:35:16- But writing is.- Yeah.- Cos you're a keen writer, aren't you, really?
0:35:16 > 0:35:19- I know. I'm a novelist now.- Yeah, not just cookery books now, as well.
0:35:19 > 0:35:21- No, no.- So, you're writing fiction? - I write fiction.
0:35:21 > 0:35:23My latest one's called The Gardener,
0:35:23 > 0:35:25and it's all about gardening, not cooking.
0:35:25 > 0:35:27- Right.- But the first two were all about cooking, so...
0:35:27 > 0:35:30- I'll keep going.- OK.
0:35:30 > 0:35:32And I suppose it was the Great British Menu
0:35:32 > 0:35:35- that brought you back into television, was it?- It was. It was.
0:35:35 > 0:35:36I got tempted by the thought of...
0:35:36 > 0:35:39I mean, the thing I love about the Great British Menu -
0:35:39 > 0:35:40it's about real skill.
0:35:40 > 0:35:43I mean, guys who can really do this, even better than you and I.
0:35:43 > 0:35:46- Too right.- MUCH better than me, and a little bit better than you.
0:35:46 > 0:35:48LAUGHTER That's nice, isn't it?
0:35:48 > 0:35:52Prue, you're really, really tactful. You've made a friend for life there.
0:35:52 > 0:35:53Prue, see that camera there?
0:35:53 > 0:35:56You've got 1 hour, 15 minutes to fill in. Off you go.
0:35:56 > 0:35:59LAUGHTER
0:35:59 > 0:36:02- Go on.- No, no, you should come on the Great British Menu.
0:36:02 > 0:36:05- I haven't been invited.- You might win.- I'd love to come on, actually,
0:36:05 > 0:36:08cos I've been nicking dishes off all the chefs for ages.
0:36:08 > 0:36:10That's good, isn't it? And the other thing I love
0:36:10 > 0:36:12is that there's so much emphasis on the produce.
0:36:12 > 0:36:16- You know, Matthew, as you know, has been all over the country...- Yeah.
0:36:16 > 0:36:18..looking at what happens in...
0:36:18 > 0:36:21You know, there's so much good stuff going on in good food.
0:36:21 > 0:36:22- Right, we're done.- Are we done?
0:36:22 > 0:36:25- Just about.- Salt and pepper in it or not?- No, no, I've done that.
0:36:25 > 0:36:29- Right, you've done that. OK.- I've done that.- Where's a ladle thing?
0:36:29 > 0:36:30We'll get you a ladle. There you go.
0:36:30 > 0:36:33- Do you think that's...? Not quite cooked.- Not quite.
0:36:33 > 0:36:35- Nearly there, though. - Nearly there. Aren't they pretty?
0:36:35 > 0:36:37I suppose the great thing about this -
0:36:37 > 0:36:40- you could actually freeze this, couldn't you?- Put the tomatoes in.
0:36:40 > 0:36:41You can freeze it, funnily enough.
0:36:41 > 0:36:44I mean, obviously, the fruit doesn't stay as crisp,
0:36:44 > 0:36:46but I've had it frozen.
0:36:46 > 0:36:50I don't freeze it with the prawns, but I've sometimes made lots
0:36:50 > 0:36:53for a party and keep extra, and the juice is terrific.
0:36:53 > 0:36:56- And then you just have it as a kind of healthy soup.- There you go.
0:36:56 > 0:36:58- That looks cooked to me.- Good. Right, OK.- Stick it in the bowl?
0:36:58 > 0:37:00- In the bowl. - Or do you want me to do that?
0:37:00 > 0:37:04- No, I'm prepared to do something. - LAUGHTER
0:37:04 > 0:37:06Just a little bit. Whoops.
0:37:06 > 0:37:08But, yeah, I suppose you can mix the prawns and chicken.
0:37:08 > 0:37:11- You don't have to do...- Yeah, you could put chicken instead of prawns.
0:37:11 > 0:37:15They quite often do do chicken in Vietnam instead of prawns.
0:37:15 > 0:37:16And the secret is the star fruit.
0:37:16 > 0:37:19I've never tried star fruit in a soup, I have to say.
0:37:19 > 0:37:25Yeah. And, I mean, the pineapple is a fantastic flavour in this. But...
0:37:25 > 0:37:28- It looks very colourful, anyway. - Yeah, I like the colour.
0:37:28 > 0:37:30So, Prue, remind us what that is, again.
0:37:30 > 0:37:33Vietnamese prawn and pineapple soup,
0:37:33 > 0:37:35which is usually called just sweet and sour soup.
0:37:35 > 0:37:37Easy as that.
0:37:41 > 0:37:45She just said, "I did it very, very well." Right, over here.
0:37:46 > 0:37:50- Dive into that, Ben.- Wow. That looks... That looks so good.
0:37:50 > 0:37:52- Come on over here, Prue. - Wow.- Grab a seat.
0:37:52 > 0:37:54- Dive in. Tell us what you think. - Shall I try a...?
0:37:54 > 0:37:56Yeah, tell us what you think.
0:37:56 > 0:38:00- OK.- I can't remember if I remembered to put the nam pla in, did I?
0:38:00 > 0:38:02- Erm, I was...- No.
0:38:02 > 0:38:05- Excuse me!- Sorry, Chef.
0:38:05 > 0:38:09- What kind of a commis are you?! - LAUGHTER
0:38:09 > 0:38:12That's very tasty. It's got a bit of a kick to it.
0:38:12 > 0:38:15Excuse me. We're going to improve it here a bit.
0:38:15 > 0:38:17- Give it a little stir. - A little stir.
0:38:17 > 0:38:20Anybody that's tuned in, that's not vinegar going on there.
0:38:20 > 0:38:22- No, no, it's that fish... - Tell us what you think.- Mm.
0:38:22 > 0:38:24- Thai fish sauce. - All right?- Mm, very tasty.
0:38:24 > 0:38:26- Pass it down.- Very tasty. - Dive in, Pat, Matthew.
0:38:26 > 0:38:29Put it in between the two. Like you said, you can mix and match.
0:38:29 > 0:38:31You don't have to use just prawns. You could use salmon.
0:38:31 > 0:38:33I mean, all kinds of stuff.
0:38:33 > 0:38:36The Vietnamese tend to make it either with chicken or prawns,
0:38:36 > 0:38:38- or any seafood. Squid or...- Yeah.
0:38:38 > 0:38:41- And is this a very popular dish in Vietnam?- Yeah, it's an absolute...
0:38:41 > 0:38:42You get it everywhere.
0:38:42 > 0:38:45You must have a bit of fruit, as well.
0:38:45 > 0:38:48They have two really staple dishes.
0:38:48 > 0:38:50This is one, and the other is
0:38:50 > 0:38:53the noodles at the bottom and chicken or beef,
0:38:53 > 0:38:56which you put in raw because it's just tiny,
0:38:56 > 0:38:59thin little bits, and the hot stock cooks it.
0:38:59 > 0:39:00So, it's as fresh as a daisy.
0:39:00 > 0:39:03I can feel a Great British Menu moment coming on.
0:39:03 > 0:39:06- I think we might just have to run a little criticism over this.- Oh!
0:39:06 > 0:39:09Please don't. I'm stuck in the middle!
0:39:14 > 0:39:17A beautiful dish from Prue there, so why not give it a go at home?
0:39:17 > 0:39:18Just don't forget your nam pla.
0:39:18 > 0:39:22Now it's time to take a look back at some of the classic BBC archives
0:39:22 > 0:39:25as we join Keith Floyd on a trip to HMS Raleigh.
0:39:25 > 0:39:27Over to you, Admiral Floyd.
0:39:27 > 0:39:30I suppose there's always a backlash to someone who's a genius.
0:39:30 > 0:39:33You know, we've started getting letters from people complaining...
0:39:33 > 0:39:35Sniffs, wipes eye, feel hurt about it.
0:39:35 > 0:39:37I really do feel hurt about it.
0:39:37 > 0:39:39..saying I don't tell you exactly
0:39:39 > 0:39:41how to put salt and pepper into dishes.
0:39:41 > 0:39:43You're telling me that my methods are crude, a bit over-the-top,
0:39:43 > 0:39:45and things like that.
0:39:45 > 0:39:48Well, I'm here in sub-zero temperatures,
0:39:48 > 0:39:52driving rain, a howling gale to prove to you that I am brilliant,
0:39:52 > 0:39:55and that it pays to fry Navy.
0:39:56 > 0:39:58Anyone can prepare a meal in the comfort
0:39:58 > 0:40:02and warmth of a modern kitchen, fridges and running water to hand,
0:40:02 > 0:40:05and a quick slurp as you peruse the glossy pages of your cookbook.
0:40:05 > 0:40:07But when the chips are really down,
0:40:07 > 0:40:09and there's nothing on the clock but the maker's name,
0:40:09 > 0:40:12you need rather more than a tin of cook-in sauce to get by.
0:40:13 > 0:40:16I'm standing on a rather curious ship. It's called HMS Raleigh.
0:40:16 > 0:40:18And one of the very good things about it is it'll never sink
0:40:18 > 0:40:21because it's here firmly on, well, more or less dry land.
0:40:21 > 0:40:24And with me today is Ken Davies, who's Chief Petty Officer.
0:40:24 > 0:40:27Ken, we're here sort of like parachuted into this remarkable
0:40:27 > 0:40:30- situation of people cooking poppadoms and curry.- Yeah.
0:40:30 > 0:40:31What on earth is going on?
0:40:31 > 0:40:35Well, we're training for disaster exercises in emergency feeding,
0:40:35 > 0:40:39so that we can put people ashore quickly and feed them quickly
0:40:39 > 0:40:41with anything that's available.
0:40:41 > 0:40:43This is pretty impressive. I'm having poppadoms.
0:40:43 > 0:40:45What's in this pot here? Richard, let's have a look at the pot.
0:40:45 > 0:40:48- This is a beef curry in here, sir. - A beef curry?
0:40:48 > 0:40:50I have, conveniently, in my hand...
0:40:50 > 0:40:53- What's your name, by the way? - Leading Corporal Wallington, sir.
0:40:53 > 0:40:55Good morning, Leading Corporal Wallington.
0:40:55 > 0:40:56Can I call you George?
0:40:56 > 0:40:58This is the Floyd programme, not... No regimentation here.
0:40:58 > 0:41:00My friends call me Wally, but not by name.
0:41:00 > 0:41:03Well, well done, Wally. You're a brilliant curry chef.
0:41:05 > 0:41:07- That is terrific. - Did you enjoy that?
0:41:07 > 0:41:11- But you're cooking on clay and mud and...?- On wood.
0:41:11 > 0:41:13We build it out of any old bricks we can find,
0:41:13 > 0:41:16any mud we can find, any old bits of equipment
0:41:16 > 0:41:18we can get on the ships - old dustbins,
0:41:18 > 0:41:21metal plates that the engineers might have spare,
0:41:21 > 0:41:2445-gallon drums that we can cut down and improvise with.
0:41:24 > 0:41:26Brilliant. So, what's the menu today?
0:41:26 > 0:41:28Well, we have a curry on today.
0:41:28 > 0:41:30We have liver and bacon, roast chicken.
0:41:30 > 0:41:32We start off with soup, of course.
0:41:32 > 0:41:35Soup and sip - it's all as per our manual.
0:41:35 > 0:41:38Brilliant. Well, let's go to another oven and have a look.
0:41:43 > 0:41:44Now, this is a weird set-up.
0:41:44 > 0:41:46Now, look, you housewives at home
0:41:46 > 0:41:48who say to me, "You're a flamboyant chap.
0:41:48 > 0:41:50"You've got all the facilities in the world to cook brilliantly.
0:41:50 > 0:41:52"It's very difficult at home."
0:41:52 > 0:41:54Look what these boys are doing. Blinking dustbins.
0:41:54 > 0:41:57They cook out of here better than what most of you throw into them.
0:41:57 > 0:41:59You know that, don't you? Let's look in there.
0:41:59 > 0:42:03Look, bread being baked. This is really quite remarkable.
0:42:03 > 0:42:05It's nice to know that if we ever get nuked,
0:42:05 > 0:42:08when Birmingham and Manchester and London have been destroyed,
0:42:08 > 0:42:10the Navy will be there setting up superb restaurants
0:42:10 > 0:42:11on the devastated streets.
0:42:11 > 0:42:14- Or won't you actually do that for us?- Oh, we will do that.
0:42:14 > 0:42:16You'll do that, as well. And then, in here,
0:42:16 > 0:42:19these beautiful chickens being roasted. They're stuffed.
0:42:19 > 0:42:22They've got wonderful vegetables and braising juices underneath.
0:42:22 > 0:42:26Come on, if they can do it here, you can do it at home. That's for sure.
0:42:26 > 0:42:28I tell you one thing that's missing - we haven't got a drink.
0:42:28 > 0:42:31- Do the Navy still issue rum to...? - Not to us any more, unfortunately.
0:42:31 > 0:42:34- Not to us any more?- Unfortunately, no.- That's pretty bad, isn't it?
0:42:34 > 0:42:36And we've got another stove over here.
0:42:36 > 0:42:38Richard, you have to walk around and follow us a bit.
0:42:38 > 0:42:40A normal stove, as you might have at home.
0:42:40 > 0:42:42But we haven't got a normal cook here. This is a lady sailor.
0:42:42 > 0:42:44- A lady sailor. - Good morning.- Good morning.
0:42:44 > 0:42:46- Cook of the Year 1982, I might add. - What are you doing in there?
0:42:46 > 0:42:49- Cheese sauce.- Can I test it with my poppadom?- Yes, certainly.
0:42:49 > 0:42:53- And what's it going to go on? - The cauliflower.- Brilliant.
0:42:53 > 0:42:55And do you always cook in the middle of fields and things like that,
0:42:55 > 0:42:59- or sometimes do you cook on ships? - No, we don't go on ships.
0:42:59 > 0:43:02- Never, never?- No, never.- Where else do you cook, besides here?
0:43:02 > 0:43:03I cook for the First Sea Lord in London.
0:43:03 > 0:43:07Oh, blimey. They're doing all right, aren't they? Why don't they have...?
0:43:07 > 0:43:08You see, the First Sea Lords,
0:43:08 > 0:43:10ever since Hornblower, have had an eye for the ladies.
0:43:10 > 0:43:12Interesting, isn't it?
0:43:12 > 0:43:14- Well, where to now, Ken? - Right, we've got...
0:43:14 > 0:43:17The Navy say that the three most useless things on a ship
0:43:17 > 0:43:20are an umbrella, a vicar and a naval officer,
0:43:20 > 0:43:23so if I stretch that to four and include me,
0:43:23 > 0:43:25I reckon it's time I left them to it.
0:43:25 > 0:43:29After all, too many cooks in this case can spoil the broth.
0:43:29 > 0:43:31So, I'll slip into something more comfortable
0:43:31 > 0:43:34and head for a modest little cafe in the heart of Dartmoor.
0:43:34 > 0:43:36Now, he said left is port, right is left - I don't know.
0:43:36 > 0:43:40Just after the first car track, right at the second sheep dip.
0:43:43 > 0:43:46All hands, abandon car!
0:43:46 > 0:43:48Ah, there it is. There it is.
0:43:48 > 0:43:51So typical of the friendly, unpretentious little hostelries
0:43:51 > 0:43:55of which this fair land is so justifiably proud.
0:43:55 > 0:43:58And in the words of the old song, it's a long way to tip a drink down.
0:43:58 > 0:44:00I don't know how they get customers here,
0:44:00 > 0:44:02but I know, in fact, their prestigious reputation drags them
0:44:02 > 0:44:05from all four corners of the Earth, particularly from America,
0:44:05 > 0:44:09where - it's true - even Americans do know how to eat these days. Sorry about that, chaps.
0:44:09 > 0:44:11Anyway, Sean is the chef here. He's a maitre cuisinier.
0:44:11 > 0:44:13He's a superb bloke in every way.
0:44:13 > 0:44:15I've known him intimately for about 11 minutes.
0:44:15 > 0:44:17- Could have been 12. - It could have been 12.
0:44:17 > 0:44:19How...? I know how you get your customers -
0:44:19 > 0:44:22it's your cooking - but where do you get the food from?
0:44:22 > 0:44:25All over the place, but with difficulty.
0:44:25 > 0:44:28You can see that the lanes are a bit difficult to negotiate,
0:44:28 > 0:44:32but an example is the fish here. Norman Lewis has brought the fish.
0:44:32 > 0:44:35Can we just have a look at Norman? Say hello.
0:44:35 > 0:44:38- He's our token fisherman.- Hello. Hello.- Say hello to everybody.
0:44:38 > 0:44:40All that sort of thing. What have we got in here, Norman?
0:44:40 > 0:44:44- It looks absolutely superb. - Right, well, we've got turbot here,
0:44:44 > 0:44:49John Dory, red mullet, scallops and Dover sole.
0:44:49 > 0:44:51- This is what your right arm is for. - Oh, thank you. Cheers.
0:44:51 > 0:44:53Left one's for pointing at the fish.
0:44:53 > 0:44:56That's really brilliant. This is all Cornish fish?
0:44:56 > 0:44:59- That's right, yes. - I've been seeing a few sort of...
0:44:59 > 0:45:02HE SNIFFS And that does smell beautiful.
0:45:02 > 0:45:04Let me tell you, fish doesn't smell of fish, does it?
0:45:04 > 0:45:05It smells of the seaside, of the sea.
0:45:05 > 0:45:08It's really beautiful stuff. These are beautiful Cornish ones.
0:45:08 > 0:45:11There are some Indian ones on the market. They're not as good as these.
0:45:11 > 0:45:14Anyway, Sean, thank you very much for being our token fisherman.
0:45:14 > 0:45:17- That's very kind of you.- Pleasure. - See you soon. You know, fish along.
0:45:17 > 0:45:20And what are you going to do with this lot?
0:45:20 > 0:45:23Well, I'm going to take the fillets off
0:45:23 > 0:45:26and steam them and serve them with a butter sauce.
0:45:26 > 0:45:28And I'm going to make the butter sauce with the bones
0:45:28 > 0:45:30and bits and pieces, heads from the fish.
0:45:30 > 0:45:33You can't actually know what you're going to cook until this fish arrives.
0:45:33 > 0:45:36No. I can't make a menu until I know what comes.
0:45:36 > 0:45:37And that's a very important point,
0:45:37 > 0:45:39which I always say on this programme -
0:45:39 > 0:45:41don't do your menu till you've done the shopping, OK?
0:45:41 > 0:45:43Right, I think that's enough chat from me,
0:45:43 > 0:45:46enough chat from him. How about a bit of filleting?
0:45:50 > 0:45:52There's going to be a lot of filleting,
0:45:52 > 0:45:54and you won't find that all that very interesting,
0:45:54 > 0:45:57so just look at my happy, smiling face, having a slurp,
0:45:57 > 0:45:59and we'll rejoin you after the break.
0:46:17 > 0:46:20Welcome back. Welcome back. And I do mean that most sincerely.
0:46:20 > 0:46:23As you can see, my mate Sean has been very busy
0:46:23 > 0:46:24filleting all these fish.
0:46:24 > 0:46:26Richard, I'm talking to the public, please.
0:46:26 > 0:46:29Thank you very much. I do have such trouble with him, you know.
0:46:29 > 0:46:33- Terrible.- Anyway, what we're doing here is a panache of poisson.
0:46:33 > 0:46:36Panache is French for shandy, mixture, you know?
0:46:36 > 0:46:38So, when you're on your little hols this year,
0:46:38 > 0:46:41park the tent, down the pub, "One panache, Jean, por favor."
0:46:41 > 0:46:43OK? That's what you'll get.
0:46:43 > 0:46:46Anyway, here we are. Is this nouvelle cuisine?
0:46:46 > 0:46:51Well, it's difficult to call... Nouvelle cuisine's got a bad name.
0:46:51 > 0:46:53The good parts are that it did away
0:46:53 > 0:46:56with the worst of the excesses of the old cooking -
0:46:56 > 0:47:01elaborate garnishes and things like that.
0:47:01 > 0:47:04But, unfortunately, the people who couldn't cook the old cooking
0:47:04 > 0:47:07- can't cook the new either. - That is a very important point.
0:47:07 > 0:47:09There's a thing which has done nouvelle cuisine a lot of harm.
0:47:09 > 0:47:11The guy who can't make a good omelette or a good coq au vin...
0:47:11 > 0:47:14- No, he still can't make it. - And he still can't do it now.
0:47:14 > 0:47:17- But this is slightly Chinesey, isn't it, as well?- Very Chinese.
0:47:17 > 0:47:19And the fact is that the pieces are cut
0:47:19 > 0:47:22so that they'll cook roughly at the same time,
0:47:22 > 0:47:26just like in a wok, when you put the different pieces in, cut to cook
0:47:26 > 0:47:29- so it'll all be ready at the same time.- Fine.
0:47:29 > 0:47:32Having said all that, let's get it into the steamer.
0:47:35 > 0:47:37So, that goes into the... Hold on. Don't put the lid down.
0:47:37 > 0:47:40Richard, come right in there. There's a simple steamer.
0:47:40 > 0:47:42If you haven't got one like that, of course,
0:47:42 > 0:47:44you can organise something with a colander and a saucepan
0:47:44 > 0:47:46and rig it up at home. Lid on, then.
0:47:47 > 0:47:51Now the cooking has to happen, which Sean is going to do.
0:47:51 > 0:47:53- Can I pass you anything, Sean? - Yes, the stocks, please.- The stocks.
0:47:53 > 0:47:57Can I just show Richard these? This is a white fish stock, OK?
0:47:57 > 0:48:00Fish bones and things simmered gently down
0:48:00 > 0:48:01till it turns into jelly.
0:48:01 > 0:48:03And a shellfish stock.
0:48:03 > 0:48:07And all that Sean is now going to do is whisk some butter into those
0:48:07 > 0:48:09to thicken them and make them delicious.
0:48:09 > 0:48:11Richard, if you would just come back to me for a second...
0:48:11 > 0:48:13You might find it rather difficult
0:48:13 > 0:48:14to make those kind of stocks in your own home,
0:48:14 > 0:48:17but the principle here is that you're poaching a very fresh fish.
0:48:17 > 0:48:19You could put lemon and butter over them
0:48:19 > 0:48:20and they'd still be delicious, OK?
0:48:20 > 0:48:23So, don't worry about this sophisticated sort of thing.
0:48:23 > 0:48:26Back here now. Well, Sean is beating some butter,
0:48:26 > 0:48:28as you can see, into the sauce,
0:48:28 > 0:48:31that makes it thick and unctuous and delicious, golden and tasty.
0:48:31 > 0:48:34Can I...? They hate me doing this. Can I just...?
0:48:34 > 0:48:37- Well, that's superb.- Thank you.
0:48:37 > 0:48:40And then on to the other one using the same technique.
0:48:40 > 0:48:42Just beating some butter in there to thicken it,
0:48:42 > 0:48:45putting it at the back of the stove.
0:48:45 > 0:48:48Stay there while he gets the butter.
0:48:48 > 0:48:51A little whiskation.
0:48:51 > 0:48:53It's quite interesting. So, there you are, you see.
0:48:53 > 0:48:56It's actually a sort of beurre blanc is what's being made here,
0:48:56 > 0:48:58in professional and technical terms.
0:48:58 > 0:49:02And it's just simple, slow cooking quickly finished with rich butter.
0:49:02 > 0:49:04Richard, come up here a minute. It's quite interesting, isn't it?
0:49:04 > 0:49:06People like this guy are stars.
0:49:06 > 0:49:08I mean, they're not Formula 1 racing drivers,
0:49:08 > 0:49:11they're not the lead singer in the rock and roll band,
0:49:11 > 0:49:13but they're just as important, just as famous.
0:49:13 > 0:49:15That wouldn't have happened years ago, would it?
0:49:15 > 0:49:17I'm very pleased it is. Anyway, back here.
0:49:17 > 0:49:20- We're nearly ready, aren't we? - We certainly are.- OK.
0:49:20 > 0:49:23Can I hold the plate? Richard, you stay with us on the plate.
0:49:23 > 0:49:26Sean is going to transfer this beautiful fish onto here.
0:49:26 > 0:49:29- You are, aren't you?- Yes. - You're not nervous, are you?
0:49:29 > 0:49:32- I'll try not to be. - Right. You're doing brilliantly.
0:49:32 > 0:49:35You know, cooks shouldn't be interfered with by cameras
0:49:35 > 0:49:37and things like that anyway.
0:49:37 > 0:49:40We take it off this plate, so that...
0:49:40 > 0:49:43It's a large plate and it can be arranged attractively, artistically.
0:49:43 > 0:49:48This is a painting. This is a man's canvas you're watching here.
0:49:48 > 0:49:50And the varnish to preserve it for posterity,
0:49:50 > 0:49:56like an old oil painting, is going to be two beautiful, sweet sauces.
0:49:58 > 0:50:01Whack the sauces on, my dear.
0:50:04 > 0:50:09Sorry, do you mind? Turn it that way so that people can see.
0:50:09 > 0:50:11Beautiful, beautiful, beautiful.
0:50:11 > 0:50:14That's the white fish stock and butter sauce,
0:50:14 > 0:50:16and this is the shellfish sauce.
0:50:22 > 0:50:27And that, I think, is a piscatorial masterpiece.
0:50:27 > 0:50:30CAT PURRS
0:50:30 > 0:50:33Why on earth did you take up cooking, Sean?
0:50:33 > 0:50:36It seemed like a good idea at the time.
0:50:36 > 0:50:41It was more a hobby, really, to start off with,
0:50:41 > 0:50:43that got out of hand.
0:50:43 > 0:50:45I thought that it wouldn't be like real work,
0:50:45 > 0:50:47doing something I enjoy, but it was.
0:50:47 > 0:50:49It's worse than real work.
0:50:49 > 0:50:52But the years rolled by and you get more and more interested in it
0:50:52 > 0:50:56and you get more and more involved with what you're cooking.
0:50:56 > 0:50:59- Times have changed a great deal since you started.- Oh, enormously.
0:50:59 > 0:51:02Can you remember what the first thing you ever cooked was?
0:51:02 > 0:51:05- Professionally, that is. - Well, it wasn't a whole meal,
0:51:05 > 0:51:07for I only ever cook little bits of meals.
0:51:07 > 0:51:12And so I cooked sort of a bit of your soup,
0:51:12 > 0:51:15or I made the spinach for your vegetables or something like that.
0:51:15 > 0:51:18I mean, that's part, really, of the problem
0:51:18 > 0:51:21that cooks have got or have had before -
0:51:21 > 0:51:24that they didn't see a whole meal, they only saw bits of it.
0:51:24 > 0:51:26- Cheers to that. - Yes. Good health. Cheers.
0:51:26 > 0:51:29I think, in Sean here, we've met one of the most talented
0:51:29 > 0:51:32but also one of the most humbly, loving cooks
0:51:32 > 0:51:34you are ever likely to meet,
0:51:34 > 0:51:37and it's been a privilege to talk to him, I think.
0:51:37 > 0:51:39And having said that, if you'd like to leave us,
0:51:39 > 0:51:42we'd like to just enjoy our food. Would that be OK?
0:51:48 > 0:51:49Excellent stuff from Keith there.
0:51:49 > 0:51:53Now, don't go anywhere just yet, as there's still plenty more to come
0:51:53 > 0:51:55on today's Saturday Kitchen Best Bites.
0:51:55 > 0:51:57Coming up, Ken Hom and Mark Sargent battle it out
0:51:57 > 0:51:59on the Saturday Kitchen Omelette Challenge.
0:51:59 > 0:52:01Vivek Singh is spicing things up
0:52:01 > 0:52:03as he makes a goat and sweetcorn curry.
0:52:03 > 0:52:06He marinates goat in yoghurt, coriander and turmeric
0:52:06 > 0:52:09before pan-frying with cloves, cardamom, cumin,
0:52:09 > 0:52:12onions and sweetcorn, and serving with chickpea bread.
0:52:12 > 0:52:15And finally, Suzi Perry faces her food heaven or food hell.
0:52:15 > 0:52:16Does she get her food heaven -
0:52:16 > 0:52:18lavender and white chocolate ice cream
0:52:18 > 0:52:21with lavender creme anglaise and a hot chocolate fondant -
0:52:21 > 0:52:24or her food hell - pistachio and fig steamed sponge pudding
0:52:24 > 0:52:26with pistachio ice cream?
0:52:26 > 0:52:28Two tasty puds, but which one did she get?
0:52:28 > 0:52:31Going to have to keep watching to the end of the show to find out.
0:52:31 > 0:52:33But before all that, it's over to Martin Morales
0:52:33 > 0:52:36who's serving up a Peruvian version of steak and chips.
0:52:36 > 0:52:39- Great to have you on the show, Martin.- Thanks for having me.
0:52:39 > 0:52:42Tell us about this dish first of all. It's new to me.
0:52:42 > 0:52:44It's called Lomo saltado.
0:52:44 > 0:52:46Saltado means jumping and it's a beef stir-fry.
0:52:46 > 0:52:49So we're going to make the flavours really jump out
0:52:49 > 0:52:51and the ingredients jump as well.
0:52:51 > 0:52:53- And that's with a very hot pan to start off with.- Very hot pan.
0:52:53 > 0:52:57It's a Peruvian dish but it comes from our Chinese Peruvian culture.
0:52:57 > 0:52:59Chinese people came to Peru in about 1850
0:52:59 > 0:53:03and brought tons of flavours, tons of ingredients and tons of dishes.
0:53:03 > 0:53:06A bit like the Japanese, African, Italian and Spanish.
0:53:06 > 0:53:09Peru is famous for so many different foods. We've got a few of them here.
0:53:09 > 0:53:11Tomatoes originate... Potatoes from there.
0:53:11 > 0:53:15And you're going to do some chips with this, or I'm going to do some chips.
0:53:15 > 0:53:19- That would be fantastic. I'd appreciate that.- And a bit of garlic?- Yes, smashed garlic.
0:53:19 > 0:53:21- So is this dish traditionally Peruvian?- Yes.
0:53:21 > 0:53:24We're going to marinade the beef first.
0:53:24 > 0:53:29Yes, the dish came from our Peruvian Chinese culture.
0:53:29 > 0:53:30And, erm...
0:53:30 > 0:53:34There's about 10,000 chifa restaurants,
0:53:34 > 0:53:37that's Chinese Peruvian restaurants in Lima itself.
0:53:37 > 0:53:40So that's one of the cultures that is in Peru,
0:53:40 > 0:53:45as well as Nikkei culture, which is the Japanese Peruvian culture.
0:53:45 > 0:53:46So a lot of flavours.
0:53:46 > 0:53:50It really is the epicentre for great ingredients, isn't it, Peru?
0:53:50 > 0:53:53I mean, great ingredients, great flavours, great food, great cooking.
0:53:53 > 0:53:55It literally is a foodie destination.
0:53:55 > 0:53:58There are tons and tons of chefs coming to Peru right now.
0:53:58 > 0:54:01We're going to put a bit of Worcester sauce
0:54:01 > 0:54:04and put some soy sauce in there and then some red wine vinegar.
0:54:04 > 0:54:07But, yes, there are tons of chefs coming to Peru.
0:54:07 > 0:54:11There's more chef schools in Peru than any other country in the world, apparently.
0:54:11 > 0:54:15- Right.- And Peru's got the most number of national dishes, 491.
0:54:15 > 0:54:18It's in the Guinness Book Of Records.
0:54:18 > 0:54:22- So that sort of tells you a bit about...- He's a plethora of knowledge, isn't he?!
0:54:22 > 0:54:24And you're saying 10,000 Chinese restaurants.
0:54:24 > 0:54:26That's slightly more than what we have
0:54:26 > 0:54:28in terms of Indian restaurants in this country.
0:54:28 > 0:54:30It's incredible. Yes.
0:54:30 > 0:54:32Chips you want doing the normal way,
0:54:32 > 0:54:35but we're going to finish them off slightly different.
0:54:36 > 0:54:39Let me just taste this to see if the marinade is all right.
0:54:39 > 0:54:43The most famous dish of course is the ceviche, which is the name of your restaurant.
0:54:43 > 0:54:45So tell us about that then.
0:54:45 > 0:54:48How did you first end up opening that place?
0:54:48 > 0:54:51Well, I've been cooking since I was 11-years-old.
0:54:51 > 0:54:54I was born in Peru
0:54:54 > 0:54:57and I just watched my great aunt Carmela cook all the time.
0:54:57 > 0:55:01She really inspired me and that stayed with me all my life.
0:55:01 > 0:55:05And I've kind of worked in music, worked in other areas as well,
0:55:05 > 0:55:09but the cooking has always been there, so couple of years ago
0:55:09 > 0:55:12I said, stop doing that, stop doing everything else,
0:55:12 > 0:55:16and really see if we can open the very best Peruvian restaurant,
0:55:16 > 0:55:18because there wasn't that at the time.
0:55:18 > 0:55:20So we said, let's try it. So we started tweeting.
0:55:20 > 0:55:23I started tweeting about it and people said,
0:55:23 > 0:55:27"Hey, I think we'd like you to do it."
0:55:27 > 0:55:31So we did pop-up restaurants and then it all led to this wonderful,
0:55:31 > 0:55:34wonderful amazing restaurant that we now have in Soho in London.
0:55:34 > 0:55:38I mean, you mentioned your music career and you kind of floated over it but...
0:55:38 > 0:55:41- I'm just going to put this in the fridge.- Absolutely.
0:55:41 > 0:55:45But you've been at the start of many, many sort of things as we know it now,
0:55:45 > 0:55:48particularly the music scene, nightclubs and stuff like that.
0:55:48 > 0:55:51People will be listening to this going, it depends how old you are,
0:55:51 > 0:55:54"Martin Morales. I remember him - nightclubs."
0:55:54 > 0:55:59- You were a big DJ. Huge... - No, no, no.
0:55:59 > 0:56:01Yes, you are. Around the world. Go on.
0:56:01 > 0:56:07Well, I played in Japan, I played in Russia, in Morocco,
0:56:07 > 0:56:09in New York Central Park.
0:56:09 > 0:56:12So I travelled around. But that was a hobby.
0:56:12 > 0:56:15I mean, I had a day job working for music companies -
0:56:15 > 0:56:17iTunes, Apple and Disney.
0:56:17 > 0:56:20But really, what I loved was cooking.
0:56:20 > 0:56:24- Now I'm beginning to understand your dish.- That's right.- Jumping. DJ.
0:56:24 > 0:56:28It's the same thing. Running a restaurant is like conducting an orchestra.
0:56:28 > 0:56:30Everything has got to be right.
0:56:30 > 0:56:32But you genuinely used to cook and DJ at the same time?
0:56:32 > 0:56:36Yes, I had a club night about 15 years ago called the Global Kitchen
0:56:36 > 0:56:39where I would cook and DJ at the same time.
0:56:39 > 0:56:40I was called DJ Chef.
0:56:40 > 0:56:43- Right.- So that was a lot of fun.
0:56:43 > 0:56:46I know, because all the guys were excited about Rachel coming here
0:56:46 > 0:56:50but there was one girl in particular that was very excited about you coming in today.
0:56:50 > 0:56:54We've got Michaela over there who use to go clubbing
0:56:54 > 0:56:56- and used to go clubbing to your night.- Apparently.
0:56:56 > 0:56:59She just said, "I know you from somewhere."
0:56:59 > 0:57:01She was the one like this.
0:57:01 > 0:57:05- She was like, "Martin, give me another tune, Martin!"- Absolutely!
0:57:05 > 0:57:08I said, "Well I've got to do some cooking as well!"
0:57:10 > 0:57:11In her little orange hot-pants!
0:57:11 > 0:57:16Anybody that's got a picture of Michaela in a nightclub, please send it to Saturday Kitchen.
0:57:16 > 0:57:19Brilliant. So yes, thanks for doing those.
0:57:19 > 0:57:23Now we're going to chop a little bit of... Just for seasoning.
0:57:23 > 0:57:28Just get out a few sprigs of the coriander and parsley.
0:57:28 > 0:57:30You put the beef in the fridge.
0:57:30 > 0:57:35How long would you marinade that for because that's going to break it down as well, isn't it?
0:57:35 > 0:57:39Yes, absolutely. Six to 12 hours. 12 is the absolute perfect, I think.
0:57:39 > 0:57:43- So you don't want...- Do you want me to get that out of the fridge?
0:57:43 > 0:57:47- Yes, please.- The one in the fridge? - Thank you very much, yes. There's one we made earlier.
0:57:47 > 0:57:51- So this is fillet of beef you're using here?- Yes, only the best.
0:57:51 > 0:57:54Absolutely. Nice big chunks. Three centimetre cubes.
0:57:54 > 0:57:58Really lovely. So that's been in there for 12 hours.
0:57:59 > 0:58:01The most amazing thing about your food is,
0:58:01 > 0:58:05you actually use the spices pretty much the ones I use.
0:58:05 > 0:58:08- But the flavours you produce are so different.- Exactly.
0:58:08 > 0:58:12And that's the wonderful thing about cooking around the world, right?
0:58:12 > 0:58:13It's amazing.
0:58:13 > 0:58:16In Peru, we have these wonderful influences from other places.
0:58:16 > 0:58:19From our Inca cuisine to other countries as well.
0:58:19 > 0:58:21And ceviche being a top, top dish
0:58:21 > 0:58:23again adapts itself to different types of chillies.
0:58:23 > 0:58:26- That's the Amarillo one. - Amarillo chilli, this one.
0:58:26 > 0:58:29- Just slice it.- You just slice it? - Yes. Thinly. That would be great.
0:58:29 > 0:58:32This is not a hot chilli, it's a sweet chilli.
0:58:32 > 0:58:35- Well, it's an aromatic chilli. That's about right.- That's enough.
0:58:35 > 0:58:37Yes, that's perfect. Thank you very much.
0:58:37 > 0:58:40And then you've got this stuff that you brought along with you
0:58:40 > 0:58:43that you're not using today, but tell us about this.
0:58:43 > 0:58:47Again, the different things that have originated from Peru and this is a purple maize.
0:58:47 > 0:58:50We make a delicious desert and delicious juice out of that.
0:58:50 > 0:58:53- It's a superfood. - It's rock hard.- It's dry.
0:58:53 > 0:58:55But everything is in the husk. The flavour's in the husk.
0:58:55 > 0:58:57So once you boil that with a few other things,
0:58:57 > 0:59:01a few other spices as well, it brings out all the flavours.
0:59:01 > 0:59:04Right, I know we want to get this started so... There's your oil.
0:59:04 > 0:59:06- Thank you very much. - And away you go.
0:59:06 > 0:59:07So we're going to put a bit of...
0:59:08 > 0:59:10- ..of this vegetable oil here.- Yes.
0:59:11 > 0:59:15Now this is jumping beef. Saltado.
0:59:15 > 0:59:19So we want some fire, we want some smoke. It's full of flavour.
0:59:20 > 0:59:23If you are doing this at home be very, very careful
0:59:23 > 0:59:26because there is going to be a lot of flames coming out of here.
0:59:26 > 0:59:27Indeed.
0:59:27 > 0:59:30So this is the fun bit. It's a fun dish to do.
0:59:30 > 0:59:34We cook with passion, we cook with fun. So here we go.
0:59:35 > 0:59:37I notice how you stand back at that point.
0:59:40 > 0:59:43You want some fire in there for the flavours to come in.
0:59:43 > 0:59:46I take it it's the smokiness you are looking for, is it? The flavour?
0:59:46 > 0:59:48Absolutely. Absolutely.
0:59:50 > 0:59:54We want to sear it as well. We don't mind it being a bit burnt.
0:59:54 > 0:59:59The garlic bit is burnt. In this occasion it really, really helps.
1:00:04 > 1:00:06- Could you grill it? - Would you barbecue it?
1:00:06 > 1:00:09- Would you barbecue this or not? - No, no.
1:00:10 > 1:00:11This is stir-fry.
1:00:13 > 1:00:15That's how it should be!
1:00:15 > 1:00:19My auntie's going to love this next to her net curtains. That's going to go down a treat!
1:00:19 > 1:00:23No, you've got to be very careful when you're doing this dish, but it's delicious.
1:00:23 > 1:00:26Your producer said he wanted some heat so this is what I'm bringing.
1:00:26 > 1:00:29- So you used to DJ while doing this, did you?- Yes!
1:00:29 > 1:00:32- That's why people came, right? - No wonder Michaela liked you!
1:00:37 > 1:00:40- Right, well, I've got our chips then.- It's jumping.
1:00:41 > 1:00:45Our food is full of passion. Full of flavour. Bursting with flavours.
1:00:45 > 1:00:48Ceviche and saltado. Saltado is a style of cooking actually.
1:00:48 > 1:00:52You can use this, you can put chicken in there.
1:00:52 > 1:00:54Some fish, some prawns. It's fantastic.
1:00:54 > 1:00:57We've got a minute left so I know you want to put...
1:00:57 > 1:01:00- We're nearly there. - This stuff I'm looking forward to because this is...
1:01:00 > 1:01:04- Rachel, this is fantastic. - What's that?- Tell us about this.
1:01:04 > 1:01:06- What is it?- Pisco. It's a drink.
1:01:06 > 1:01:09That's it. Now we're going to put a bit of pisco.
1:01:09 > 1:01:11This is black pisco. This is pisco from Peru.
1:01:11 > 1:01:16It's a spirit that's made from grape. Pure grape juice.
1:01:16 > 1:01:20Eight kilograms of grapes goes into making one litre of pisco.
1:01:21 > 1:01:23Smells pretty good.
1:01:23 > 1:01:27- Would you use that in cocktails or what?- Yes, you use that in cocktails.
1:01:27 > 1:01:30We make a fantastic national cocktail
1:01:30 > 1:01:32called a Pisco Sour at Ceviche.
1:01:32 > 1:01:36People love that. We are then going to put the onions.
1:01:37 > 1:01:40I've got my chips here but we are going to finish off the chips,
1:01:40 > 1:01:43not with normal salt, you've got some of this...
1:01:44 > 1:01:47Lovely, yes. So we're going to put some Sal de Maras.
1:01:47 > 1:01:50That's pink salt from Maras,
1:01:50 > 1:01:54which is just near Cusco where Machu Picchu is.
1:01:54 > 1:01:56Absolutely delicious salt.
1:01:56 > 1:01:58Now we're going to put the tomatoes.
1:01:58 > 1:02:00And then the chillies, the Amarillo chillies.
1:02:00 > 1:02:03Beautiful.
1:02:03 > 1:02:06- It's very colourful. - And just bring that in there.
1:02:06 > 1:02:08I think you're going to love this.
1:02:08 > 1:02:12Do you know we need a bit of the marinade just to finish it off?
1:02:17 > 1:02:19I'll get this spoon cos we're ready to serve it.
1:02:19 > 1:02:20It's still jumping. And that's it.
1:02:22 > 1:02:25- Lovely.- There you go.- Thank you very much.
1:02:25 > 1:02:27I'm going to start with the beef.
1:02:27 > 1:02:30- Yeah.- Beautiful. Here we go.
1:02:34 > 1:02:37- So with that fillet, they cook very, very quickly.- That's right.
1:02:37 > 1:02:40And it's been marinated, so it's got tons of flavour.
1:02:41 > 1:02:43- And then we've got a... Lovely. Thank you.- Get prepared.
1:02:43 > 1:02:48- Get prepared.- That goes on there. - Come on.- We're ready, we're ready.
1:02:48 > 1:02:51- There we go.- And we want some of that sauce over the top.
1:02:51 > 1:02:55- Yeah, beautiful.- So tell us what that is again?- That is beef...
1:02:56 > 1:02:59..stir-fry, Peruvian beef stir-fry, lomo saltado,
1:02:59 > 1:03:01it's jumping, it's delicious.
1:03:01 > 1:03:02It is delicious. I tried it earlier.
1:03:07 > 1:03:10It is. We'll put a little bit more herbs on the top for you.
1:03:10 > 1:03:12And then this is what you get to dive into.
1:03:12 > 1:03:14- I could get really used to this. - Look at that.
1:03:14 > 1:03:17- Are you coming back, then, are you, now?- Ho-ho.
1:03:17 > 1:03:20- Dive in.- Start with the chips. - Yeah, start with the chips.
1:03:20 > 1:03:23I mean, it's the spices, I tried this in rehearsal,
1:03:23 > 1:03:25it's the spices that you put on there
1:03:25 > 1:03:27that give this a really great flavour.
1:03:27 > 1:03:29It's a bit of the cumin, we've got some oregano there.
1:03:29 > 1:03:31Then we've got some chilli, some Amarillo chilli
1:03:31 > 1:03:33which has got tons of flavour.
1:03:33 > 1:03:37- That beef fillet has been marinating as well.- So much flavour.
1:03:37 > 1:03:40- Brilliant.- It really is. - Really good.- Yes, it's brilliant.
1:03:44 > 1:03:47An excellent dish from Martin there. And I can confirm that our Michaela
1:03:47 > 1:03:50still goes out raving to DJ Chef.
1:03:50 > 1:03:52And she's going to murder me for that one.
1:03:52 > 1:03:55Now it's time for another classic Saturday Kitchen Omelette Challenge
1:03:55 > 1:03:57as Ken Hom takes on Mark Sargeant.
1:03:57 > 1:04:01And knowing Ken, I'd make yourself comfortable for this one.
1:04:01 > 1:04:02Let's get down to business.
1:04:02 > 1:04:04All the chefs that come on to this show
1:04:04 > 1:04:06battle it out against the clock and each other
1:04:06 > 1:04:09to test how fast they can make a straightforward three-egg omelette.
1:04:09 > 1:04:10This is interesting.
1:04:10 > 1:04:12Ken, you are not quite at the bottom of our leaderboard.
1:04:12 > 1:04:13No, thanks a lot.
1:04:13 > 1:04:16- But you're not far off. 1 minute 14 seconds.- This is the respect I get.
1:04:16 > 1:04:19No, it's not... That's where you are. That's where you are.
1:04:19 > 1:04:21- But 39 seconds?- At least I'm off the bin now.
1:04:21 > 1:04:23At least I'm off the bin now, though.
1:04:23 > 1:04:26- Well, you are off the bin but not that great.- Shocking.
1:04:26 > 1:04:28- I know. It's really bad. - Have you been practising?- No.
1:04:28 > 1:04:29You can choose whatever you like
1:04:29 > 1:04:31from the ingredients put in front of you.
1:04:31 > 1:04:33It must be an omelette and not scrambled egg.
1:04:33 > 1:04:35Three-egg omelette, cooked as fast as you can.
1:04:35 > 1:04:37The clock stops as soon as the omelette hits the plate.
1:04:37 > 1:04:39- Are you ready? - Yeah.- Yes.- Three, two, one, go!
1:04:46 > 1:04:49- It's either he's quick or you're slow.- No, I'm old.
1:04:49 > 1:04:53LAUGHTER
1:04:53 > 1:04:56Right, fast as you can.
1:04:56 > 1:05:00Come on, Ken... Rugby'll be on in a minute!
1:05:00 > 1:05:05- You need new pans, do you know that?- I don't need new pans.
1:05:05 > 1:05:07I think Ken needs a wok.
1:05:07 > 1:05:08Get it on a plate, get it on a plate.
1:05:08 > 1:05:11- You'll disqualify me again. - GONG SOUNDS
1:05:11 > 1:05:13There you go. One done.
1:05:14 > 1:05:19- There you go.- It's even quite nicely...
1:05:19 > 1:05:20Thanks a lot.
1:05:20 > 1:05:24- This is humiliation.- Do chopsticks really help or do you want a fork?
1:05:24 > 1:05:26Yes, I think it helps a lot.
1:05:29 > 1:05:31Yes, well, it's, you know...
1:05:31 > 1:05:35- Anyone got the Saturday Times?- It's therapy for me.
1:05:35 > 1:05:36Go on, then.
1:05:38 > 1:05:39Come on, Ken, get it on a plate.
1:05:39 > 1:05:42- Do you want me to wash these up while I'm waiting?- No, that's OK.
1:05:42 > 1:05:45Looking good. There we go. It's finished.
1:05:45 > 1:05:47- We got there in the end.- I'm going to go lower, I can see.
1:05:47 > 1:05:50Look at that, that actually looks edible for once, James,
1:05:50 > 1:05:52don't you think?
1:05:52 > 1:05:54- It's...- No? Diverges in the middle. Mm.
1:05:54 > 1:05:56I love the way you forgot the seasoning inside
1:05:56 > 1:05:57and just sprinkled it on the top.
1:05:57 > 1:06:00- That's presentation.- Oh, you cheated?
1:06:00 > 1:06:02Well, this one is certainly cooked.
1:06:08 > 1:06:12- I prefer the taste of yours, Ken. - Oh, that's a shock. What was it?
1:06:12 > 1:06:13- The five spice?- Yeah.
1:06:15 > 1:06:16But did you beat your time?
1:06:18 > 1:06:20No, did I?
1:06:20 > 1:06:221.14.
1:06:22 > 1:06:23Well, it felt like one hour 14.
1:06:23 > 1:06:25LAUGHTER
1:06:25 > 1:06:28- But you did beat your time.- Oh. - You did it.- I move up.
1:06:28 > 1:06:31Not by a lot, you don't. 1 minute three seconds.
1:06:31 > 1:06:34- You move up about three places. - Well done.- That's better.
1:06:34 > 1:06:36- Congratulations.- Pretty, pretty good. Pretty good.
1:06:36 > 1:06:38I want to be in the blue, but I'm not there.
1:06:38 > 1:06:40Right, did you beat your time of 39 seconds?
1:06:40 > 1:06:43Yeah, I beat my time, for sure. But, you know...
1:06:43 > 1:06:45Who do I want to beat over there? Ainsley, I suppose.
1:06:45 > 1:06:47- You want to beat Ainsley?- Yeah.
1:06:47 > 1:06:50- You are quicker than that.- Oh, OK, good.
1:06:50 > 1:06:51Are you quicker than Ainsley?
1:06:51 > 1:06:53At 38 seconds? You are quicker than him.
1:06:53 > 1:06:54Oh, really?
1:06:54 > 1:06:57- You are just here...- Am I on the blue? Oh, I'm not.
1:06:57 > 1:06:58..with the Hairy Biker Boys.
1:06:58 > 1:07:02Mr Tony Tobin and Lawrence Keogh at 32 seconds. That's pretty good.
1:07:02 > 1:07:05APPLAUSE
1:07:05 > 1:07:06Good job it's not on taste, though.
1:07:11 > 1:07:13Not the slowest omelette I've ever seen from Ken, there.
1:07:13 > 1:07:16In fact, both improved on their times. Well done, everyone.
1:07:16 > 1:07:18Now it is over to Vivek Singh who is serving up
1:07:18 > 1:07:21goat and sweetcorn curry with chickpea bread.
1:07:21 > 1:07:23Great to have you back on the show again, Vivek.
1:07:23 > 1:07:26- Great to be back, James. - Good to have you on the show again.
1:07:26 > 1:07:29Unusual, well, unusual meat for this one.
1:07:29 > 1:07:33Shall we start off with goat and people's idea of goat?
1:07:33 > 1:07:36- But it is hugely popular in India. - It is. It is incredibly popular.
1:07:36 > 1:07:38I mean, I was in India last week and I went out to a butcher shop
1:07:38 > 1:07:41and said, "You know, the meat you are selling, is this lamb or goat?"
1:07:41 > 1:07:43And he said, "What? You have got to be kidding me!"
1:07:43 > 1:07:46- He almost took offence. - Because it would always be goat.
1:07:46 > 1:07:48- It would always be goat.- Right, OK.
1:07:48 > 1:07:51We treat it the same way as what we do lamb, though.
1:07:51 > 1:07:53It tastes, it tastes almost like a mild,
1:07:53 > 1:07:55mild cut of lamb, would you say?
1:07:55 > 1:07:57Yes, it'll be slightly more earthier,
1:07:57 > 1:07:58I find it slightly more earthy,
1:07:58 > 1:08:00but you cook it exactly the same way as lamb.
1:08:00 > 1:08:01Right, I'm going to do this bread.
1:08:01 > 1:08:03The curry here, for the curry here,
1:08:03 > 1:08:07we've got some spices, some onion, garlic and chilli paste.
1:08:07 > 1:08:09- Some corn and the goat meat.- Yeah.
1:08:09 > 1:08:12Which I'll start off with marinating it slightly.
1:08:12 > 1:08:13Now, this bread for this.
1:08:13 > 1:08:17We've got some onions, we've got some red onions, spring onions,
1:08:17 > 1:08:19we've also got some ginger,
1:08:19 > 1:08:22a little bit of chilli, this chickpea flour,
1:08:22 > 1:08:23and some plain flour, a bit of water
1:08:23 > 1:08:25and then tell us what the spices are here.
1:08:25 > 1:08:28Well, you've got a tiny bit of black onion seed, ajowan,
1:08:28 > 1:08:31carom seeds, then turmeric, that's pretty much what you've got.
1:08:31 > 1:08:32OK.
1:08:32 > 1:08:35The meat here, itself, I'm going to marinate it
1:08:35 > 1:08:39with a tiny bit of coriander powder, some salt, and some turmeric.
1:08:41 > 1:08:44And this is, this bit you could have done beforehand,
1:08:44 > 1:08:47you could do it and let it marinate overnight,
1:08:47 > 1:08:49but ten or 15 minutes would suffice.
1:08:49 > 1:08:50On the cuts of meat for the goat,
1:08:50 > 1:08:52is it the same as the cuts of meat that you get on the lamb?
1:08:52 > 1:08:55- You get the saddle and the shoulder...- Exactly the same.
1:08:55 > 1:08:58- All that kind of stuff? - The same cuts of meat that you...
1:08:58 > 1:08:59So what would that be, then?
1:08:59 > 1:09:01That would be like diced shoulder, there?
1:09:01 > 1:09:04This is diced shoulder, yes. That's right.
1:09:04 > 1:09:09So start off the pan with a bit of ghee.
1:09:09 > 1:09:11You've got clarified butter.
1:09:11 > 1:09:13You could use vegetable oil if you liked.
1:09:13 > 1:09:19- But you can buy that nowadays. - Yes, it's readily available.- Yeah.
1:09:19 > 1:09:25- I am going to just sort of use some that I marinated before.- Right.
1:09:25 > 1:09:27And how long does that go in the fridge for, then?
1:09:27 > 1:09:29This has been in the fridge for about half an hour.
1:09:29 > 1:09:31- OK.- This has been in the fridge for half an hour.
1:09:31 > 1:09:36Like I said, you could marinate it overnight if you like to.
1:09:36 > 1:09:38In the hot ghee,
1:09:38 > 1:09:42which is nice and smoking, you add some cloves, cardamom.
1:09:43 > 1:09:46- Right.- Cumin...
1:09:48 > 1:09:52bay leaf and stuff, and then I just go straight with the marinated goat.
1:09:52 > 1:09:55Is that just plain yoghurt you've got there, full fat yoghurt?
1:09:55 > 1:09:58Just a regular, plain, full fat yoghurt
1:09:58 > 1:10:01and the idea is to brown the meat up
1:10:01 > 1:10:06slightly, sort of cook it off.
1:10:06 > 1:10:08You are going to brown it in that pan?
1:10:08 > 1:10:10It's a bit hot, isn't it? There you go.
1:10:10 > 1:10:12That's all right. It's absolutely fine.
1:10:13 > 1:10:15- And just turn it around. - Spices in there first of all.
1:10:15 > 1:10:17Yeah, the spaces need to go in first.
1:10:17 > 1:10:21Whenever you are using whole spaces, you would want to sort of...
1:10:21 > 1:10:25You would want to have them first thing in the oil, so it's...
1:10:25 > 1:10:27There is a sink back there if you want to wash your hands.
1:10:27 > 1:10:29There you go.
1:10:29 > 1:10:33In here, I've got everything else that I have just chopped up.
1:10:33 > 1:10:35In we go with the flour, the chickpea flour, and we just
1:10:35 > 1:10:38add a little bit of water, I take it just to combine this, yeah?
1:10:38 > 1:10:43Yeah, only ever so slightly just to get a slightly stiff dough.
1:10:43 > 1:10:46Not too much water. You don't want it to be too wet.
1:10:46 > 1:10:49Cos the chickpea flour absorbs water a lot quicker than plain flour.
1:10:49 > 1:10:51Yeah. It does. Also because the onions
1:10:51 > 1:10:53and the other things that have gone into it.
1:10:53 > 1:10:56A little bit of garlic into this.
1:10:56 > 1:10:57So with it being the meat in this,
1:10:57 > 1:11:00is this the northern part of India, then?
1:11:00 > 1:11:04This is Rajasthani, it's a very traditional sort of Rajasthani dish.
1:11:04 > 1:11:10With goat. It's a very dry and arid climate. Not much grows there.
1:11:10 > 1:11:13- So it's... And then...- Apart from goat.
1:11:13 > 1:11:15Goat is a preferred cattle, really.
1:11:15 > 1:11:18- Right.- Because they don't need much to live off but it's...
1:11:19 > 1:11:22- They are reared both for milk and for meat.- Yeah.
1:11:22 > 1:11:24Just a tiny bit more.
1:11:25 > 1:11:28So you mix that together, leave that to one side.
1:11:28 > 1:11:29And we end up with...
1:11:29 > 1:11:33We have got a paste of onions and chillies and garlic in there.
1:11:33 > 1:11:34That's in that one.
1:11:36 > 1:11:38So that goes straight in as well.
1:11:38 > 1:11:41So would you use, I mean, things like the saddle of goat,
1:11:41 > 1:11:43what would you do with that? Just pan-fry it?
1:11:43 > 1:11:46Well, you know, traditionally, when you are buying meat
1:11:46 > 1:11:49in India, you don't go around choosing saddles and racks.
1:11:49 > 1:11:52You just get the whole carcass chopped up,
1:11:52 > 1:11:54with the meat, with the bone in there.
1:11:54 > 1:11:58And you just cook the whole thing together. The whole thing is cooked.
1:11:58 > 1:12:02And then when you are eating, you get sort of different textures.
1:12:02 > 1:12:06You get a piece with meat, with the bone, with just meat or...
1:12:06 > 1:12:07And it's just, you know,
1:12:07 > 1:12:10your entire meal is a discovery of textures, really.
1:12:11 > 1:12:15And so you cook it with heart, liver, everything in there.
1:12:15 > 1:12:17- The whole lot?- Yeah, everything, everything.
1:12:17 > 1:12:19- That's how you buy your meat back in India.- OK.
1:12:19 > 1:12:22So what is going in there now, then? What have we got in here?
1:12:22 > 1:12:28Well, I've got in the same blender, you sort of mix the onions
1:12:28 > 1:12:32and we are going to coarsely chop the...corn, the sweetcorn.
1:12:32 > 1:12:34And that is going to go into this as well.
1:12:36 > 1:12:40- OK. So does that thicken the curry as well or not?- It will, it will.
1:12:40 > 1:12:44Both thicken and sweeten the sort of flavour of the curry.
1:12:44 > 1:12:47There you go. I've got my bread here.
1:12:47 > 1:12:51- Now, you have been in India recently?- Yes.- On this train.
1:12:51 > 1:12:54Tell us about the train, then. Fascinating, this.
1:12:54 > 1:12:57Oh, it's, you know, it's a brand-new sort of luxury train been launched
1:12:57 > 1:13:01in India, the railways have launched this most ambitious train journey.
1:13:01 > 1:13:06And it has been dubbed as a really incredible sort of luxury train.
1:13:06 > 1:13:09State of the art. Travels through the country.
1:13:09 > 1:13:10It's a really pan-Indian journey.
1:13:10 > 1:13:14And you get to see a lot of places in the span of ten days.
1:13:14 > 1:13:16But it takes out the niggle of actually packing
1:13:16 > 1:13:18and catching flights between.
1:13:18 > 1:13:19Is this like when they have those amazing...
1:13:19 > 1:13:22It's almost like a ... well, it is a hotel on a train, isn't it?
1:13:22 > 1:13:24It is, it is actually a hotel on the train.
1:13:24 > 1:13:27That is what it is. You get off at different places every day
1:13:27 > 1:13:31and go off and explore different markets and...
1:13:31 > 1:13:33And forts and palaces and what have you.
1:13:33 > 1:13:37- Right, so how long do we cook that for, then?- At this point...
1:13:37 > 1:13:41We have got the onions and the corn and everything else into it.
1:13:41 > 1:13:44- Add a bit of stock.- Yeah.
1:13:44 > 1:13:47- You could use lamb stock or chicken stock if you are using any.- OK.
1:13:47 > 1:13:50And then sort of let it simmer.
1:13:50 > 1:13:52So we cook that for, what? 45 minutes?
1:13:52 > 1:13:55Yeah, you cook it really slow and long.
1:13:55 > 1:13:58Till the goat is really tender and all the sort of flavour
1:13:58 > 1:14:00from the sweetcorn and the spices and everything
1:14:00 > 1:14:02has kind of permeated in.
1:14:02 > 1:14:05- And...- Where was the millions of chillies that you got in?
1:14:05 > 1:14:08- Well, it went into the onion and the garlic paste.- Right.
1:14:08 > 1:14:12And so I had a couple of chillies and there. A couple? Four or five.
1:14:12 > 1:14:15LAUGHTER
1:14:15 > 1:14:19Are you all right, Tim? Breakfast.
1:14:19 > 1:14:20It is breakfast.
1:14:20 > 1:14:22Now, apart from going to India
1:14:22 > 1:14:24and bits and pieces, you have got this great,
1:14:24 > 1:14:27these masterclasses which I am interested about at the restaurant.
1:14:27 > 1:14:29That's right. We launched Cinnamon Kitchen
1:14:29 > 1:14:30a year and a bit ago,
1:14:30 > 1:14:32and last year was all about Cinnamon Kitchen,
1:14:32 > 1:14:35there was a lot of sort of, we won a lot of awards and, you know,
1:14:35 > 1:14:37sort of, it got, it took a fair bit of my time.
1:14:37 > 1:14:41And then we started cookery masterclasses.
1:14:41 > 1:14:45- And they've been going really well. - Right.- There is a lot of...
1:14:45 > 1:14:48- There is a lot of interest around that. We do one every month.- Yeah.
1:14:48 > 1:14:51And so that has been that.
1:14:51 > 1:14:55And then going forward this year, we just realised time just flies.
1:14:55 > 1:14:58We are getting into the tenth year of Cinnamon Club,
1:14:58 > 1:15:01so we are planning some really big celebrations around,
1:15:01 > 1:15:04around the tenth year.
1:15:04 > 1:15:06Yeah.
1:15:06 > 1:15:08- And so that's one of the things. - What have you put in there, then?
1:15:08 > 1:15:11Cos we've missed that. What have you put in there?
1:15:11 > 1:15:14- This is the curry that has been cooking for about 45 minutes.- Yeah.
1:15:14 > 1:15:15It's really nice and slow,
1:15:15 > 1:15:18and I just let it down slightly with a bit of yoghurt
1:15:18 > 1:15:20and finished off with a bit of fresh coriander, and that's it.
1:15:20 > 1:15:23And that's it? So the coriander goes in at the last minute.
1:15:23 > 1:15:24The bread over here.
1:15:24 > 1:15:26I take it you just basically, you don't put any butter in here,
1:15:26 > 1:15:29- this is just ghee gone in to glaze it.- That's it.
1:15:29 > 1:15:31You just cook it... I mean, it's really simple.
1:15:31 > 1:15:34You made the dough, you flatten it out, you cook it here,
1:15:34 > 1:15:36you let it get a nice colour.
1:15:36 > 1:15:38- No yeast, nothing, you just leave it, it's like a...- Unleavened.
1:15:38 > 1:15:41Really rustic. Very simple sort of kind of bread.
1:15:42 > 1:15:46So it's nearly there. Nearly there. Right, there you go.
1:15:46 > 1:15:48There's your cloth.
1:15:49 > 1:15:50Doesn't need it. Asbestos hands.
1:15:50 > 1:15:52- There you go.- That's all right.
1:15:54 > 1:15:56And then I'll just flip this over.
1:16:00 > 1:16:02- We like this colour. We like this...- Oh, you like that bit?
1:16:02 > 1:16:05- You don't like the other bit? - You need the colour on it.
1:16:05 > 1:16:08And it just sort of gives it a really nice texture as well.
1:16:08 > 1:16:11Right, OK.
1:16:11 > 1:16:12There you go.
1:16:14 > 1:16:16Right, and now I'll just brush this
1:16:16 > 1:16:18over the top and leave you to serve it up.
1:16:18 > 1:16:21So you could do this with rice, anything like that.
1:16:21 > 1:16:23You could serve it with rice. Yes, pilau rice,
1:16:23 > 1:16:26or a simple plain steamed rice would be just as good.
1:16:26 > 1:16:27But this is from the region.
1:16:27 > 1:16:31I mean, chickpea bread is so popular back in Rajasthan.
1:16:31 > 1:16:35- It's...- Traditional.- Can you cook that bread ahead of time?
1:16:35 > 1:16:36I beg your pardon?
1:16:36 > 1:16:39Can you cook it ahead of time or do you have to do it...?
1:16:39 > 1:16:42You could cook it ahead of time. It's just such a simple thing to do.
1:16:44 > 1:16:46I must say, it looks delicious.
1:16:47 > 1:16:49There you go. Move that over there.
1:16:51 > 1:16:54- So you use this to mop up the juices, I take it?- Yeah.
1:16:54 > 1:16:56And then you just sort of...
1:16:59 > 1:17:00And while you've got it,
1:17:00 > 1:17:02you were wondering about the chillies earlier.
1:17:02 > 1:17:04I've got to get some chilli into it.
1:17:04 > 1:17:07You got to get some chilli? You've got five in there already.
1:17:07 > 1:17:10There we go.
1:17:10 > 1:17:14- There you go.- You couldn't have done without the sprig of coriander.
1:17:14 > 1:17:15Remind us what that dish is again?
1:17:15 > 1:17:18Well, this is Rajasthani-style goat and sweetcorn curry
1:17:18 > 1:17:20with chickpea bread.
1:17:20 > 1:17:21- How delicious is that?- Yum.
1:17:27 > 1:17:30There you go. I have to say, it smells fantastic.
1:17:30 > 1:17:33- You can smell it from over there. - Have a seat, Vivek.
1:17:33 > 1:17:37I don't know about goat at just gone 10.15 in the morning.
1:17:37 > 1:17:38Tell us what you think of that.
1:17:38 > 1:17:41The rest of the cast are more worried than me, I think.
1:17:41 > 1:17:44- But like you say, you can use lamb, you could use chicken...- Oh, wow.
1:17:44 > 1:17:45You could do it with chicken.
1:17:45 > 1:17:47You wouldn't get the same sort of flavours,
1:17:47 > 1:17:49- but guinea fowl would be great. - Guinea fowl, yes, absolutely.
1:17:49 > 1:17:52Because they farm them now, which is fine.
1:17:52 > 1:17:54What do you reckon to that?
1:17:54 > 1:17:57- That's fantastic.- But the flavour, explain to people the flavour.
1:17:57 > 1:18:00- It's kind of like lamb, but not as...- No, absolutely...
1:18:00 > 1:18:02That's that chilli kicking in now, is it?
1:18:02 > 1:18:03Yeah, yeah.
1:18:04 > 1:18:07- I'll be fine. That's me woken up. - Yeah, exactly.
1:18:07 > 1:18:11- But it is kind of like a mild flavoured lamb.- It is. It is, yeah.
1:18:12 > 1:18:15It's extraordinary. It keeps coming at you as well.
1:18:18 > 1:18:20A seriously spicy dish from Vivek there,
1:18:20 > 1:18:23that went down very well in the studio.
1:18:23 > 1:18:25Now, when Suzi Perry came to the Saturday Kitchen studio
1:18:25 > 1:18:27to face her food heaven or food hell,
1:18:27 > 1:18:30she told us it would feel like being on top of the podium
1:18:30 > 1:18:32if she got to eat lavender,
1:18:32 > 1:18:35but it would be the pits if she had to face pistachios. Heaven or hell?
1:18:35 > 1:18:37Let's find out.
1:18:37 > 1:18:38Right, it's time to find out
1:18:38 > 1:18:40whether you sent Suzi to eat her food heaven or food hell.
1:18:40 > 1:18:44- Suzi, just to remind you...- Yeah. - Your version of food heaven...- Yes.
1:18:44 > 1:18:45..would be lavender.
1:18:45 > 1:18:48Probably the most unusual thing we have had on the show so far.
1:18:48 > 1:18:51- Why lavender?- Oh, I just, I love the fragrant taste of it.
1:18:51 > 1:18:54I've had it with ice cream before, I just love the smell of it generally.
1:18:54 > 1:18:56I go to the South of France a lot.
1:18:56 > 1:18:58They've got a beautiful flower market in Nice.
1:18:58 > 1:19:00- I always bring it back to my house. - Yes, well, you mentioned ice cream,
1:19:00 > 1:19:03I could be doing a lovely ice cream with lavender
1:19:03 > 1:19:06and a lavender custard to go with a hot chocolate fondant.
1:19:06 > 1:19:09There is fondant, a lovely, creamy sort of soft gooey centre.
1:19:09 > 1:19:11Most people think they are uncooked, it's not, there is
1:19:11 > 1:19:12a trick of how to do that.
1:19:12 > 1:19:16Alternatively, it could be the dreaded pistachio nuts over there.
1:19:16 > 1:19:18- Mouldy, disgusting, green nuts. - These are lovely, look at these.
1:19:18 > 1:19:21- Look at them. They even look vile. - They look great. Look at them.
1:19:21 > 1:19:23- How can you eat those? - They are delicious.
1:19:23 > 1:19:28I could do a nice steamed sponge pudding with figs and...
1:19:28 > 1:19:30Yeah, if you had it your way, that's what you'd cook me.
1:19:30 > 1:19:32- And you would make me eat the pistachios.- I could be doing.
1:19:32 > 1:19:34But it's not up to me, is up to the viewers.
1:19:34 > 1:19:36How do you think they've done?
1:19:36 > 1:19:39I'm hoping that they liked me, and gave me lavender. Did you?
1:19:39 > 1:19:42- I think, I have to say, there must be some biker fans out there.- Yay!
1:19:42 > 1:19:43Because they have chosen,
1:19:43 > 1:19:46I can't believe the biker fans have chosen lavender because of lavender.
1:19:46 > 1:19:48Probably because of you.
1:19:48 > 1:19:49But, yes, 61% of them have chosen that,
1:19:49 > 1:19:51so if we can lose that out of the way, boys.
1:19:51 > 1:19:52So we need to crack straight on.
1:19:52 > 1:19:54First off, I'm going to get my custard on for this.
1:19:54 > 1:19:56And start cooking the lavender first off.
1:19:56 > 1:20:00So this is for our custard and ice cream.
1:20:00 > 1:20:01It is made exactly the same way.
1:20:01 > 1:20:04- So we are using double cream? - I always use double cream.- Aw!
1:20:04 > 1:20:05I use double cream in everything.
1:20:05 > 1:20:08Can I just go and look in your fridge and be rude for a second?
1:20:08 > 1:20:10- What's that?- Can I just check something out?- What's that?
1:20:10 > 1:20:11Is that all right? I just want to...
1:20:11 > 1:20:13There is nothing in there.
1:20:13 > 1:20:15No, because when we used to do Housecall together,
1:20:15 > 1:20:17he always used to have the fridge stacked with Mars Bars and Coke.
1:20:17 > 1:20:19- No, I didn't.- Yes, you did.- No, I didn't.
1:20:19 > 1:20:21Tell the nation. And he used to put cream on everything.
1:20:21 > 1:20:23I needed it for that time in the morning.
1:20:23 > 1:20:25Anyway, right, if you can separate the eggs for me, boys.
1:20:25 > 1:20:28The egg yolks. We've got quite a lot to separate there.
1:20:28 > 1:20:30- Do you want me to do anything? - Not at the moment.
1:20:30 > 1:20:31So we have got our lavender here.
1:20:31 > 1:20:34Now, it is advisable, when you are buying lavender,
1:20:34 > 1:20:36the best one to go for is English lavender for cooking.
1:20:36 > 1:20:39But when you go to your garden centre and pick the lavender plants,
1:20:39 > 1:20:41make sure it's not covered in pesticides
1:20:41 > 1:20:43and they've been sprayed with anything.
1:20:43 > 1:20:45And also, when you are growing it at home,
1:20:45 > 1:20:48when you're going to go back and put it at home in your garden,
1:20:48 > 1:20:51put it in a pot if you've got pets. Because my dog...
1:20:52 > 1:20:55..has got a nice special place that he goes to.
1:20:55 > 1:20:59- Oh, does he wee on the lavender? - So make sure you wash it.
1:20:59 > 1:21:01What you can do is infuse this.
1:21:01 > 1:21:02Now, this is milk and cream,
1:21:02 > 1:21:05Now, what makes ice cream rich isn't the amount of cream.
1:21:05 > 1:21:07A lot of people think it is, but it's normally half and half.
1:21:07 > 1:21:10You can add a little bit more, but it's the amount of egg yolks.
1:21:10 > 1:21:11You want to make your own ice cream.
1:21:11 > 1:21:13You want to set your own little company up, do you?
1:21:13 > 1:21:15Yes, yes, I do, I'd love to start making ice cream
1:21:15 > 1:21:18and selling it, yeah, in the cafe or something like that.
1:21:18 > 1:21:21- And also commercially.- And she's going to make lavender ice cream.
1:21:21 > 1:21:23- She's going to make lavender ice cream.- And call it Suzi.
1:21:23 > 1:21:27The top tips are, is the sugar acts as a defrosting agent,
1:21:27 > 1:21:29so sugar is like the same as
1:21:29 > 1:21:31when you put alcohol with this or honey,
1:21:31 > 1:21:33because sugar obviously is honey,
1:21:33 > 1:21:36it's natural sugars, it acts a defrosting agent,
1:21:36 > 1:21:38so the more sugar you put in, the more honey
1:21:38 > 1:21:39or the more alcohol you put in,
1:21:39 > 1:21:42- the less likely your ice cream will have of setting.- Ah, right.
1:21:42 > 1:21:44So the more sugar you put in, it's that.
1:21:44 > 1:21:45And then the egg yolks here.
1:21:45 > 1:21:48Lovely rich ice cream here. We need to separate those two, mate.
1:21:48 > 1:21:49These in two separate bowls.
1:21:49 > 1:21:51This has got about 12 egg yolks in here per litre.
1:21:51 > 1:21:55Quite a lot of egg yolks in there that we are going to add to this.
1:21:55 > 1:21:57This is for our custard and our ice cream.
1:21:57 > 1:21:59It's exactly the same way of making both.
1:21:59 > 1:22:01I've chosen quite a good diet option, haven't I, here?
1:22:01 > 1:22:03- You have, actually. - Healthy, dieting.
1:22:03 > 1:22:05If you can butter me these moulds as well?
1:22:05 > 1:22:07Now, this is what we are going to cook our little fondants in.
1:22:07 > 1:22:09These little dariole moulds.
1:22:09 > 1:22:11You can use these available from cookware stores.
1:22:11 > 1:22:16Alternatively, get a teacup. And you can make these using a teacup.
1:22:16 > 1:22:19Make sure it's obviously ovenproof before you put it in the oven.
1:22:19 > 1:22:21But butter it really well with softened butter.
1:22:21 > 1:22:23It's really important that you soften the butter.
1:22:23 > 1:22:25- If you can do those.- Yeah.- I'll move that over there.
1:22:25 > 1:22:27Softened butter, vitally, vitally important.
1:22:27 > 1:22:30If you use melted butter, it just sinks to the bottom.
1:22:30 > 1:22:32And then what we are going to do is just line that...
1:22:32 > 1:22:33I'll show you quickly.
1:22:33 > 1:22:35Line that with grated chocolate.
1:22:36 > 1:22:37There we go.
1:22:37 > 1:22:39So just make sure you've got a nice amount
1:22:39 > 1:22:40of dark chocolate around the edge.
1:22:40 > 1:22:42You can use a bit of sugar if you want,
1:22:42 > 1:22:44but dark chocolate is so much nicer.
1:22:44 > 1:22:47Now, what I am going to do, in here, this is for our fondant.
1:22:47 > 1:22:49So this is for our sponge part of the mixture.
1:22:49 > 1:22:51So we have got our milk and our cream boiling up
1:22:51 > 1:22:54and infusing with that lavender in. Now this is quite straightforward.
1:22:54 > 1:22:57If you can whisk me up that, please, mate, that would be great.
1:22:57 > 1:23:00Using the old hand whisk. I need to get that nice and frothy.
1:23:00 > 1:23:04What I am going to do is make our sponge part. We get the egg yolks.
1:23:04 > 1:23:09We take the sugar, and we whisk this up. You can stir that.
1:23:09 > 1:23:11I notice you haven't trusted me to cut anything up here.
1:23:11 > 1:23:12Not chop anything.
1:23:12 > 1:23:15The last time you cooked anything with me, you burnt all your...
1:23:15 > 1:23:17- You cut all your fingers.- I did cut my finger.
1:23:17 > 1:23:20So what we do is just, this is all getting air into this.
1:23:20 > 1:23:24It's not really that important that you use an electric beater.
1:23:24 > 1:23:27We've only got one. That is why he is having to do this by hand.
1:23:27 > 1:23:31But what we need to do is just whisk this up slightly.
1:23:31 > 1:23:35Like I say, the secret of a chocolate fondant isn't...
1:23:35 > 1:23:38A lot of people think that it is uncooked sponge,
1:23:38 > 1:23:40is, in fact, the chocolate in the centre.
1:23:40 > 1:23:43What I'm going to do is place in some chocolate truffles
1:23:43 > 1:23:46which I have here. Now, normally what you do in a restaurant
1:23:46 > 1:23:48is actually make the chocolate sauce and freeze it,
1:23:48 > 1:23:50and then cut it out with a disc, disc cutter,
1:23:50 > 1:23:53freeze it and then place that in the bottom of the bowl.
1:23:53 > 1:23:57But you can use a bit of chocolate. Saves so much time. So much time.
1:23:57 > 1:24:00But the other ingredients into our chocolate fondant are here.
1:24:00 > 1:24:04We've got some ground almonds, and we've got cornflour,
1:24:04 > 1:24:05so we throw in the ground almonds,
1:24:05 > 1:24:07there we go.
1:24:07 > 1:24:11- That smells amazing. - And we throw in the cornflour.
1:24:11 > 1:24:14There you go. Lovely, that. And then the chocolate.
1:24:14 > 1:24:15We've got some melted chocolate here.
1:24:15 > 1:24:17I always cook it over a bain-marie.
1:24:17 > 1:24:20Which is basically, my dad always said it was a pan of "hat watter".
1:24:20 > 1:24:25The French call it the bain-marie, don't they? But a bit of that.
1:24:25 > 1:24:29We have got the old dark chocolate which I'm going to pop in there.
1:24:29 > 1:24:32Now, it must be dark chocolate, it doesn't work with milk chocolate
1:24:32 > 1:24:34and it doesn't work with white chocolate.
1:24:34 > 1:24:37Must always be made with dark chocolate, really.
1:24:37 > 1:24:38OK? Fold this together.
1:24:38 > 1:24:41Now, because you're putting cold things into warm chocolate,
1:24:41 > 1:24:45this is the great thing about melting it over a pan of water,
1:24:45 > 1:24:48is you can mix this together and it stops it from setting.
1:24:48 > 1:24:49If you're making a chocolate mousse,
1:24:49 > 1:24:53what will happen is, the minute you add all these ingredients together,
1:24:53 > 1:24:54it will set almost straight away.
1:24:55 > 1:24:59So you just keep going with this. A bit of the cornflour. There you go.
1:24:59 > 1:25:01And then we've got... How are we doing with our egg whites?
1:25:04 > 1:25:06We can throw those in. There we go.
1:25:07 > 1:25:11Now, also the great thing about this cake, this mixture,
1:25:11 > 1:25:14is that you can make it in advance, so you've got this lovely,
1:25:14 > 1:25:16soft mixture almost like a mousse-type mixture...
1:25:16 > 1:25:19- If you can pass me a tablespoon there, decent tablespoon.- Yeah.
1:25:19 > 1:25:22I'll show you one, and then Marcus can do the rest of them.
1:25:22 > 1:25:24You take your mixture...
1:25:24 > 1:25:26And we place a good tablespoon in there.
1:25:27 > 1:25:29There we go. I am just going to take that off the heat
1:25:29 > 1:25:31just a touch.
1:25:31 > 1:25:34And then we can take a chocolate and make sure it is bang in the centre.
1:25:34 > 1:25:36Right in the centre.
1:25:36 > 1:25:38There, and then take another tablespoon
1:25:38 > 1:25:39and place it over the top.
1:25:39 > 1:25:42Make sure all that chocolate truffle is covered.
1:25:42 > 1:25:46And then what you can do now is bake them in the oven, 200 centigrade,
1:25:46 > 1:25:47400 Fahrenheit, that is gas four.
1:25:47 > 1:25:49Alternatively put them in the freezer,
1:25:49 > 1:25:51they will last in the freezer. Really nicely.
1:25:51 > 1:25:54- And then cook them for about 20 minutes.- OK.- So a little bit longer.
1:25:54 > 1:25:55Now for our ice cream.
1:25:55 > 1:25:57And our sauce.
1:25:57 > 1:25:59We have got this mixture which is infused,
1:25:59 > 1:26:00we have got the lavender in there.
1:26:00 > 1:26:03Remember, the English Lavender is generally used for cooking.
1:26:03 > 1:26:05Other than the French lavender.
1:26:05 > 1:26:07See, this is exactly what you need on a Saturday morning
1:26:07 > 1:26:09after you've had a few glasses of wine on a Friday night.
1:26:09 > 1:26:11It's lovely, see? There you go.
1:26:11 > 1:26:13And then we throw that into there, look.
1:26:13 > 1:26:14So nice and simple.
1:26:14 > 1:26:16And then, this is the secret of making a custard.
1:26:16 > 1:26:18Now, it is important when you're doing this,
1:26:18 > 1:26:22particularly in your nice ice cream factory, you get this part right.
1:26:22 > 1:26:27Because what you want to do is cook it so it thickens but not boiled.
1:26:27 > 1:26:28But it must be cooked.
1:26:28 > 1:26:31Otherwise you're going to run into problems later.
1:26:31 > 1:26:34- What happens if it boils? - It will split.- Oh!
1:26:34 > 1:26:37So you must, must, mustn't boil.
1:26:37 > 1:26:40So what we do is just stir that around.
1:26:40 > 1:26:42If we can put those in the oven, guys.
1:26:42 > 1:26:44And then take the ones that are in there out.
1:26:44 > 1:26:47I am going take this, this is our custard part.
1:26:47 > 1:26:49That looks great.
1:26:49 > 1:26:51Take it off the heat now, because we don't need any heat.
1:26:51 > 1:26:53Take the chocolate part of this.
1:26:53 > 1:26:56And throw that in. This is for our ice cream.
1:26:56 > 1:26:58Mix that together so it's white chocolate
1:26:58 > 1:27:01and vanilla ice cream, but using the same custard.
1:27:01 > 1:27:03We just make a larger batch. That's it.
1:27:03 > 1:27:05Oh, that's interesting, so you just split it between the two.
1:27:05 > 1:27:07Just split it between the two. That's our custard.
1:27:07 > 1:27:11We can lose that, that out of the way. Thank you very much.
1:27:11 > 1:27:15- We've got a brown plate somewhere. - It just smells amazing.
1:27:15 > 1:27:18- Just chocolate. - Pour this mixture over there.
1:27:20 > 1:27:23Like that, so this is the white chocolate and the lavender one.
1:27:23 > 1:27:27Lift that out and then you'll need a bigger ice cream than this, Marian.
1:27:27 > 1:27:28- Yes, I think so.- Ice cream machine.
1:27:28 > 1:27:31But you pour this into your ice cream machine.
1:27:31 > 1:27:33And you need to use an ice cream machine,
1:27:33 > 1:27:36because as it's freezing, it churns. And that's fine.
1:27:36 > 1:27:37And then, all we do now is just...
1:27:37 > 1:27:40We've got some ice cream in the freezer, as well, guys.
1:27:40 > 1:27:43- Can you get the ice cream out of the freezer?- I'll get it.
1:27:43 > 1:27:46Some ice cream in there. If you turn those over, that will be great.
1:27:46 > 1:27:49And all we do know...
1:27:49 > 1:27:52is spoon over a little bit of the custard.
1:27:52 > 1:27:54Like that. How are we doing?
1:27:58 > 1:28:01There we go, just scrape them round the edge like that.
1:28:01 > 1:28:02And they should just lift out.
1:28:03 > 1:28:05Look at that. Lovely.
1:28:07 > 1:28:08Bring over the glasses, guys.
1:28:08 > 1:28:10I'm going to put that on the plate like that.
1:28:12 > 1:28:17With a nice scoop of this lavender ice cream. Look at that. Delicious.
1:28:18 > 1:28:21And then if we cut that just down the centre.
1:28:21 > 1:28:22Grab a couple of spoons.
1:28:22 > 1:28:26Grab a spoon. Dive into that.
1:28:26 > 1:28:27And tell me what you think.
1:28:28 > 1:28:32Tell me what you think. Tim has chosen some great wine.
1:28:32 > 1:28:37- Dive in.- I will.- You can't get in. - I'm trying to get in now.- Superb.
1:28:38 > 1:28:40- Pleased?- Mm.
1:28:44 > 1:28:46Ice cream custard and chocolate fondant,
1:28:46 > 1:28:48that's got to be everyone's food heaven, is it not?
1:28:48 > 1:28:51Anyway, that is all we've got time for this week, I'm afraid,
1:28:51 > 1:28:53I hope you've enjoyed taking a look back at
1:28:53 > 1:28:55some of our favourite moments from the Saturday Kitchen archives.
1:28:55 > 1:28:57And don't forget, if you want to
1:28:57 > 1:28:59give any of today's studio recipes a try,
1:28:59 > 1:29:00you can find them all on the BBC website.
1:29:00 > 1:29:03Enjoy the rest of your day and we'll see you next week.