18/03/2018 Saturday Kitchen Best Bites


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18/03/2018

Matt Tebbutt takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.


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influences from all over the world, including Vietnam, Peru, and India.

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Plus, another celebrity faces their food heaven, or food hell.

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So, grab yourself a cuppa, put your feet up

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and enjoy another helping of Saturday Kitchen Best Bites.

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Welcome to the show.

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Now, you're not going to want to go anywhere for the next 1.5 hours,

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as we take a look back through the Saturday Kitchen archives

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to bring you some of your favourite moments from years gone by.

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Coming up, James Martin is certainly no dummy when it comes to serving

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Nina Conti's squid-ink pasta with a crab, chilli, and parsley sauce.

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The queen of cookery schools, Prue Leith, is here with her

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take on a Vietnamese dish.

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She makes a sweet and sour soup using tomatoes, pineapple,

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star fruit, tamarind, spring onions, coriander, chillies

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and king prawns.

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Martin Morales makes his Saturday Kitchen debut as he serves up

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steak and chips, Peruvian style.

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He marinades fillet steak in garlic, cumin, oregano

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and soy sauce, before stir-frying

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with red onion, tomato, chilli, and Pisco,

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all served down with chips.

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Ken Hom takes on Mark Sargent at the hobs in the Saturday Kitchen

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omelette challenge and then it's over to Vivek Singh,

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who's serving up a spicy goat and sweetcorn curry.

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He marinades goat in yoghurt, coriander

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and turmeric, before pan-frying with cloves, cardamom, cumin,

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onions and sweetcorn, and serving with chickpea bread.

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And, finally, Suzi Perry faces her food heaven or her food hell.

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Will she get her food heaven - lavender and white chocolate

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ice cream with lavender creme anglaise

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and a hot chocolate fondant? Or her food hell -

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pistachio and fig steamed sponge pudding with pistachio ice cream?

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Two tasty puddings. Which will it be, lavender or pistachio?

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Going to have to wait till the end of the show to find out.

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All of that still to come, plus Rick Stein is in Croatia

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and Keith Floyd is joining the Navy.

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But, first up, it's over to Tom Kitchin, who's whipping up

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leek and potato soup, Michelin style.

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Welcome back to the show. Something different for us today.

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We've never had this.

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-At least, it's never been on the show when I've been on.

-OK.

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Yeah, ox tongue.

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It's a different ingredient but, you know, it's fashionable now.

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All these different cuts are fashionable. We use it

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in the restaurant. It sells well, so I thought I'd do it today.

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Fashionable people waking up with a hangover at this time

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in the morning, but, anyway. We've got ox tongue. What are we going to do with it?

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Were going to make a leek and potato soup, very fast,

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nice and bright green,

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and we're going to serve it with a soft poached quail's egg, as well.

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Faster than hen's eggs.

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-So, you need me to get on and do the potatoes for this?

-Yeah.

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This soup is going to be cooked from start to finish in literally six minutes.

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That the idea. We'll see how we go.

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So, I'm slicing my onion

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and you're going to do the garnish to serve with the dish.

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You want a little bit of potatoes in the soup, as well, yeah?

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-Yeah, I think so.

-OK. So, very fast.

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Now, the ethos of your cooking is a bit like Lawrence, really.

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I mean, Scottish ingredients, local ingredients.

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Yeah, it's just local ingredients. Seasonality. Fresh produce.

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Good, tasty food. It's worked so far, so we keep going.

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-You have great larder in Scotland. It's fantastic.

-Definitely.

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-Right on your doorstep.

-Yeah, it's absolutely fantastic.

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We're just waiting for spring to come now and all the lovely

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spring vegetables and lamb and all those kind of products.

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Yeah. Anyway, right, we've got you using the green of the leek,

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-really, for the soup.

-Exactly. I think the green of the leek

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is a part that people, maybe, don't use enough of.

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It's going to give a wonderful green colour to the soup.

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-Yeah.

-And, also, instead of it going in the bin, or in the stock,

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it's going to be used.

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Get that cooking. Want to get that cooking as quickly as possible.

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I've got the kettle boiling at the side

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and I'm going to pour the boiling water on top to help the soup cook

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as quickly as possible, there.

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We're cooking it quick because if you leave it,

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-it goes a horrible muddy colour.

-Exactly. And we don't want that.

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So, there we go. And we put the water in, the boiling water,

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that's it. The soup boiling away already.

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I got some potatoes blanching there. This is for a garnish for our soup.

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And you want some diced white of leek for the soup as well, yeah?

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Yes, please. OK, so, now we're going to cook the ox tongue.

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-Yeah, I'll give you that.

-So, this is just mirepoix vegetables.

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Carrots, celery, leek, bouquet garni. And some garlic.

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-Bouquet garni is parsley, a little bit of bay leaf...

-Classic.

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Parsley, thyme, bay leaf, wrapped in a bit of leek. Classic cooking.

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And we've got a pot of boiling water.

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Now, talking of classic, moving on to the ox tongue here.

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These sort of dishes, these particular cuts of produce

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are coming back, really, with a vengeance now, aren't they?

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I think it shows the great skill of a chef,

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knowing how to cook these products.

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You know, in the middle of going through these recession times,

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chefs have to use different products,

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which are going to make their GPs.

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Talking about the tongue, literally, that whole piece,

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you're looking at no more than a tenner, really.

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Yeah, exactly.

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-And that's going to cook for about four to five hours...

-Yeah.

-..depending on size.

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And a good way to check there, is to stick the knife into the tongue

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and if it falls off, we know it's ready.

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You start with cold water and bring it to the boil.

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-Bring it up, skim it, then we'll cook it there.

-Lovely.

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-We've got one I cooked earlier.

-I'll put that pan on for you.

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DISHES CLATTER

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Don't worry, carry on!

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LAUGHTER

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He's throwing that at me there!

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I never did like that pot, anyway. Right, OK. Carry on.

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-Nobody's noticed.

-You've flustered me now, James!

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Potatoes in there, leeks in there, soup's on the go.

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-The tongue's cooked.

-We've peeled the skin off the tongue

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so it's set overnight and it's gone brick hard there.

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I'm going to tell you an interesting fact. A pub quiz question.

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Oh, God. Here we go.

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The average cow moves its jaw and tongue 40 to 60,000 times per day.

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-Chewing food.

-That's horrific.

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-40 to 60,000 times?

-There you go.

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Who would be able to actually stand there and count that?

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Pauline, I don't know. I'm just reading it off the card here.

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-James did. James counted.

-Anyway, let's talk about this.

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-You diced it up.

-Diced it up into cubes.

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You could freeze this as well, couldn't you?

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Yeah, it would work really well and freeze fantastically well.

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And we get a hot pan, and in there it goes.

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That's going to crisp up beautifully.

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Get some salt on, so that we get the flavour in there.

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Basically, it just naturally caramelises a bit, doesn't it?

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Yeah, yeah. You've got to get it crispy, as well.

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Because that's what's going to give it a lovely favour, as well.

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-Masterclass in poaching eggs.

-Well, we'll see.

-Live!

-Live.

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OK. Big pan of water, boiling well.

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Some vinegar.

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I've put two eggs into the dish there.

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I've not separated them at all. Two eggs in at once. OK?

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The vinegar just holds the whites together?

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The vinegar's going to hold the whites.

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Just before we drop them in,

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I'm going to create a little whirlpool there.

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Both eggs in at the same time.

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The leek's cooking away nicely.

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We've got our little ox tongue there.

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And your potatoes, these bits have been blanched.

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The secret to the soup here is to make sure that the potato is cooked.

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As soon as it's cooked, we've got to get it out of there

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and into the blender, so we get that lovely green colour.

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The potatoes are cooked there.

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So, we're on schedule.

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I'm glad you are because you've lost me. Right, this one.

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Right, in there. Into the blender.

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So, really, when you make this soup, you want to eat it

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almost straightaway because it will go brown, if you leave it.

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Exactly.

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Is it fairly easy to get the tongues?

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I remember it from growing up, but I've not seen

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it around for a long time in a supermarket, or anything.

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-What's that?

-The tongue.

-It is around. You can buy it.

-Yeah, definitely.

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I think, things like oxtail and pigs' trotters

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are all coming back up.

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Most importantly, get somebody else to do this bit.

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If you're blending hot soup,

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take the middle part out. Use a cloth.

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Because it creates a vacuum. It could be quite dangerous.

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Literally, on there, and just blend it.

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You'll see, instantly, it goes that lovely green colour.

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Which it's going.

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You want a bit of cream in there?

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Yeah, a wee bit of cream would be nice.

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OK. A touch of cream.

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Smells good, though.

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Here we are.

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-Eggs are still there.

-I haven't seasoned those leeks and potatoes.

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OK. We'll have a little season of that.

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Little but more of the liquid, I think.

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-We can see the ox tongue is lovely and crispy, there.

-Yeah.

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And that'll be a lovely flavour.

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If people can't get ox tongue, or...

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I suppose you could use bacon for this.

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Yeah, bacon would be great with this.

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Lovely.

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-Salt and pepper?

-A wee bit of salt and pepper.

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A wee bit of salt!

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Bit of salt. A bit of black pepper.

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So, the eggs are nearly ready.

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I think that's us just about ready to dish up.

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-We've got the tongue.

-We can see that lovely colour that you get.

-OK.

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There you go. Do you want a little bit of butter in there

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-to finish it off?

-Yeah. Butter's always good, I think.

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OK. A man after my own heart, there you go, Tom.

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-OK.

-A little bit of that.

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So, now, I'm going to put the leek and potato at the bottom

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of the dish and it's always nice to have different textures in a soup.

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So... But keeping the same flavours of the initial soup.

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We're going to pop the crispy ox tongue around.

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-Like so.

-There you go, Chef.

-Thank you very much.

-I'll take those out.

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-Do you want to...

-Very good.

-Yeah?

-OK.

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Spoon over our lovely leek and potato soup, vichyssoise in French.

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You can see the colour of it straightaway. It's just...

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-Fantastic. There's your eggs.

-Thank you very much.

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-And we've got an egg that worked. Fantastic. Egg on top.

-Yeah.

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Little bit of salt. Cracked pepper. And there we have it, James.

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How great does that look? Remind us what it is again.

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We've got leek and potato soup,

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-crispy ox tongue and a soft poached egg.

-Done.

-Thank you.

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-Amazing.

-I told you he's good.

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-He's definitely, definitely good.

-Incredible.

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I watch this every week, but when I see you actually there

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and you do it so fast.

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-I didn't think it was going to happen at one point.

-There you go.

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So, I'm going to try...

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See, now, if you just crack that egg, so we you see...

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Go on, look.

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-We hope.

-Perfect.

-Look at that.

-Perfect. Right.

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-You can relax now.

-That's it. Where's the wine?

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What do you reckon?

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The soup, the secret of that soup, you need to, actually,

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-make it and eat it straightaway.

-And cook it fast.

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It's got to be eaten that day. If it goes into the fridge,

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-it's not the same as that fresh...

-It's a bit like liver.

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Not as strong tasting as liver, but the same texture, like liver.

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-Happy with the soup?

-Do you know what?

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I'm going to have another bit...

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I wanted to get the ox tongue.

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-It's not coming back, you see.

-Beautiful.

-Thank you very much.

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Beautiful.

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A beautiful dish, indeed, from Tom there.

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Now, coming up, Nina Conti enjoys squid ink pasta with a crab,

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chilli, and parsley sauce.

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But, first, it's over to Rick Stein,

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who's cooking cuttlefish in Croatia.

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In the scheme of things, I haven't had much Croatian wine in my time,

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but, from what I've tasted, I like it. It's well made, pricy,

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virtually unpronounceable, strong - like so many wines these days -

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but lovely.

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The most famous of the Reds is Dingac,

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and the vines that make the grapes, Plavac Mali, I find fascinating.

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They're like poor, tortured creatures,

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like something from Dante's Inferno fighting for a toehold

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in the stony soil to stop them slipping off and into the sea.

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I've got no head for heights.

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So, just standing here is bad enough,

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but the thought of having to go down

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that incredibly steep slope and tend these Plavac Mali vines

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is just terrible.

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I don't know how they do it.

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The fact is, it does produce this absolutely fabulous wine

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called Dingac.

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They say it's because of the stunted nature of the vines.

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They get very low yield from each of them and, presumably,

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those roots have to work so hard

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not only to get into the soil, but to stay there.

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Imagine the winds that blow up this slope.

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We - I mean, me and the crew -

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stop for lunch on our travels virtually every day.

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We just turn up unannounced on the off chance

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that there will be room for us.

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Sometimes, very rarely, the food

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is utterly brilliant. Like this.

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We're not supposed to be filming, but we've just stopped for lunch,

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-on the way to a location.

-Yeah.

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-You've got black lips.

-Have I?

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And you look strangely alluring.

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I just wondered, tell me honestly, what you think of this.

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It's quite simply the best black risotto I've ever, ever eaten.

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It's so black.

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But it is sensational.

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I think, what I'm starting to think about Croatia,

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about the seafood cooking of Croatia, it's always,

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always done simply and absolutely at the minute.

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This one was made seconds ago.

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Your lips are very black.

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All right! All right!

0:14:010:14:03

Well, at least you won't see how much wine I'm drinking.

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-It's 16.2%. You realise that?

-I know! 16.2. We're going to...

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-Are we working this afternoon?

-Yeah.

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Anyway, a bit more.

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You know, back at home, they wouldn't call this wine.

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It'd be fortified wine, it's so strong.

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OK. Cut there.

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No more driving for me. 16.2%. You've got to be joking!

0:14:260:14:31

What's happening to wine?

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Could I possibly match how good that cuttlefish risotto was?

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Well, I'm going to give it a try,

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in my lovely kitchen on the island of Symi.

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This is cuttlefish risotto. It's very black.

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I'm surprised that cuttlefish isn't more popular.

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Because it has the most wonderful... flavour,

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but I guess it's because of the ink.

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If you buy cuttlefish whole, very difficult to avoid puncturing

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the ink sac, and then you get ink over everything and you can't get

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it out of your hair, or your hands, or wherever else you might put it.

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But, this one, fortunately,

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they've taken the ink sac out before delivering it to me,

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which I'm very happy about.

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I just love the smell

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of the caramelised sugars in cuttlefish,

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as it cooks over a high heat.

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It's just delicious.

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Now, some salt, just enough to make the salt police's eyebrows rise.

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Then chopped shallots,

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about two. Garlic, a couple of cloves, and, then, risotto rice.

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In this case, arborio, probably the most popular.

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Now, stir that around, making sure that each grain is coated,

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and then pepper - as much as you like - and white wine.

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I'm using pinot grigio, crisp and unoaked.

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Now, stock. A good fish stock.

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I made this earlier this morning.

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The secret with risotto is keep adding the stock

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and letting it cook down and adding some more,

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and all the time you need to be stirring

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because what you're doing is making the outside of the rice

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break up into the stock, and it gives you this lovely creaminess.

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I think there's probably about five minutes more cooking time.

0:16:340:16:37

So, now the bit that I really enjoy, which is

0:16:370:16:42

the cuttlefish ink.

0:16:420:16:43

I shouldn't bother to try getting cuttlefish ink out of a cuttlefish.

0:16:440:16:47

You'll be all over the place.

0:16:470:16:49

Now, a very important... See what I mean!

0:16:560:16:59

..very important observation I've made about black ink risotto

0:16:590:17:04

is that wherever it says two sachets, make it four.

0:17:040:17:08

Because if you only use two, it'll be grey risotto.

0:17:080:17:13

There's not a lot of flavour

0:17:130:17:15

in the cuttlefish ink.

0:17:150:17:16

It's not going to be overpowering if you double the amount of ink.

0:17:160:17:20

So, four in.

0:17:200:17:22

I knew that was going to happen.

0:17:250:17:27

Now, look at this.

0:17:270:17:29

I know people, real food lovers, who will tackle oysters,

0:17:300:17:34

spider crabs, winkles, and whelks... Excuse me a second.

0:17:340:17:38

..but go pale at the sight of a black risotto.

0:17:390:17:43

It's purely the colour.

0:17:430:17:45

Get over it, I say.

0:17:450:17:46

Wake up and enjoy the ink!

0:17:460:17:49

I'm just putting a little bit of butter in there.

0:17:570:17:59

You know, I'm obsessed with the sheen on a risotto,

0:17:590:18:02

after being told that your risotto should look

0:18:020:18:05

like the lagoon in Venice,

0:18:050:18:07

with that lovely sheen.

0:18:070:18:09

Now, I'm going to do a highly controversial thing,

0:18:090:18:13

but I love Parmesan -

0:18:130:18:18

not in all seafood risottos, but just in this one.

0:18:180:18:22

I'm sure the Italians will say, "Never, never, never!"

0:18:220:18:26

But, this was Croatia and I'm sure it had Parmesan in it.

0:18:260:18:31

So, that is looking absolutely lovely. Blacker than black.

0:18:330:18:37

Now, just finish off with a bit of parsley,

0:18:400:18:43

which you won't see, but it's there.

0:18:430:18:46

And, now, serve it up.

0:18:530:18:56

I'm certainly not one of those to shy away

0:19:150:19:17

from squid ink. You can get hold of it.

0:19:170:19:19

It's fairly easy these days to get hold of,

0:19:190:19:22

and it's a fantastic ingredient. Apart from risotto, you can use it in other different ways,

0:19:220:19:25

to make your own pasta as well. I'm going to show you an amazing, quick

0:19:250:19:28

and simple pasta dish that uses it with crab. We've got some wonderful

0:19:280:19:31

garlic, lemon, a few capers, a little bit of chilli, some parsley.

0:19:310:19:35

Really, really simple, but first thing,

0:19:350:19:37

it's all about the pasta here.

0:19:370:19:38

We've got 00 flour, goes into our machine.

0:19:380:19:42

Two whole eggs.

0:19:420:19:43

In there.

0:19:430:19:45

And then I'm going to use three egg yolks.

0:19:450:19:47

So you can vary the pasta recipe, whichever one you want.

0:19:470:19:50

Chefs have got their own different ones.

0:19:500:19:52

But it's all about this ingredient here. Now, this is cuttlefish ink.

0:19:520:19:57

You can use squid ink as well. It's the same sort of thing.

0:19:570:20:00

-But it's quite thick.

-It's so crazy.

0:20:000:20:02

-Don't dip your finger in or it'll literally just...

-Really?

0:20:020:20:05

-It will stain?

-It will stain your finger, yeah.

0:20:050:20:07

But it's used for all manner of different sort of stuff.

0:20:070:20:09

We talked about that while that was playing, but bread - you can make bread with it as well.

0:20:090:20:13

It's a fantastic ingredient to work with.

0:20:130:20:15

-Yeah.

-And all you do... You can see it's quite thick.

0:20:150:20:18

I know, it looks really...

0:20:180:20:20

When it comes out of a squid in the water, it looks really thin.

0:20:200:20:24

You pop this on and it makes this dark...

0:20:240:20:27

You'll see it in a minute, as it starts to thicken up.

0:20:270:20:31

Are there any other foods that are that colour?

0:20:310:20:33

-Or is squid ink the only thing?

-Not really, I wouldn't have thought. Not really like that.

0:20:330:20:37

He's trying to think now cos he's thinking through his repertoire, but not really like that.

0:20:370:20:41

-You get the black with the...

-Caviar.

0:20:410:20:43

Caviar, I suppose. Caviar, yeah.

0:20:430:20:45

That's great. That's like gravel!

0:20:450:20:47

You get this dark colour and you work with it, like that.

0:20:470:20:50

Keep moulding it, keep kneading it.

0:20:500:20:51

And then we basically roll that through a pasta machine.

0:20:510:20:55

-And we've got one here. And you've got these pasta sheets.

-Nice.

0:20:550:21:00

And then all we're going to do is transform this

0:21:000:21:05

into like little almost linguine, I suppose, by putting it through here.

0:21:050:21:09

-It makes this...

-It's like a squid.

-Squid ink pasta. There you go.

0:21:110:21:14

And then we're going to serve that with the crab and everything else.

0:21:140:21:17

So, first of all, congratulations on you, really, for your tour,

0:21:170:21:21

and it's amazing, you've been in the West End,

0:21:210:21:23

it's just gone crazy for you, hasn't it, really? Globally!

0:21:230:21:25

Globally?! Oh, I don't know.

0:21:250:21:27

Well, yeah, had a couple of clips that went viral on Facebook

0:21:270:21:31

and stuff, and got 11 million views, but I don't know who's watching.

0:21:310:21:34

-Someone, somewhere.

-Well, one of those was me yesterday

0:21:340:21:37

because it is amazing what you do because the stuff that you do,

0:21:370:21:42

it kind of stereotypes a lot of the time, you know, old bloke with a...

0:21:420:21:46

Oh, ventriloquism, yeah.

0:21:460:21:48

-Old bloke with a wooden sort of puppet.

-Yeah.

0:21:480:21:50

You take it to a different level, don't you, really?

0:21:500:21:52

Well, I don't know. I'm not the first to use these masks.

0:21:520:21:55

They've been around for quite a while,

0:21:550:21:57

but I guess I'm the first to really improvise with them,

0:21:570:22:00

and I did a lot of studying, clowning,

0:22:000:22:03

and improv and stuff like that, so that's really what I'm doing,

0:22:030:22:06

and the ventriloquism, now I actually sometimes wonder

0:22:060:22:09

if I forget to do it when I'm on stage.

0:22:090:22:11

I get so carried away with what else is going on that I think,

0:22:110:22:14

"Oh, dear, did I remember not to move my lips?"

0:22:140:22:17

Because it's something that you kind of..

0:22:170:22:21

..you always loved, but looking back at your career,

0:22:210:22:23

I suppose acting because your dad's

0:22:230:22:26

Tom Conti, acting was the thing that, I suppose, you were going

0:22:260:22:29

to be pushed into, naturally.

0:22:290:22:30

Did you rebel against it? Because you studied philosophy, didn't you,

0:22:300:22:34

-as well?

-I was trying to think of something original to do and I thought philosophy might help.

0:22:340:22:38

And philosophy has a great sense of humour.

0:22:380:22:41

I mean, it just makes everything so objective that you just end up

0:22:410:22:44

laughing at reality the whole time.

0:22:440:22:47

So I enjoyed that but, yeah, acting seemed like a bit

0:22:470:22:51

of an unoriginal choice, with my dad being an actor.

0:22:510:22:54

-So I was grateful when I met Ken Campbell and he said, "Do this."

-Now, tell us about this guy.

0:22:540:22:59

An interesting character, interesting man,

0:22:590:23:02

and had really unusual, different aspects and stuff.

0:23:020:23:05

He's subversive and sort of

0:23:050:23:06

dangerous and not mainstream at all. He was so talented,

0:23:060:23:09

but he never really appeared in mainstream theatre.

0:23:090:23:12

But one of the plays that you turned up at,

0:23:120:23:14

was it the 24-hour play that...?

0:23:140:23:16

Yeah, I did a 24-hour play with him. Yeah.

0:23:160:23:18

But you could just turn up, you know?

0:23:180:23:19

Yeah, you could turn up, but...

0:23:190:23:21

-Yeah, you could just rock up and say, "Give me a part."

-Yeah.

0:23:210:23:24

It was a very weird way of doing theatre.

0:23:240:23:26

But, yeah, he gave me a teach-yourself-ventriloquism kit.

0:23:260:23:29

He was just mischievous like that.

0:23:290:23:31

And I was horrified, and I thought, "Oh, not that stuff.

0:23:310:23:33

-"I've seen that stuff and I loathe it."

-Cos didn't you...?

0:23:330:23:36

But I hadn't seen it and I don't loathe it.

0:23:360:23:37

-I've looked at it since and, like, great old vents doing really funny stuff.

-Cos it's huge, isn't it?

0:23:370:23:41

Cos isn't there a big thing in America that he said to you

0:23:410:23:44

-you should go to and see?

-Yes.

0:23:440:23:46

It's like Comic-Con but for...

0:23:460:23:50

Well, tell us about it.

0:23:500:23:51

For people who have little speaking fluffy friends.

0:23:510:23:53

Yeah, tell us about it!

0:23:530:23:55

Yeah, it's a ventriloquist's convention

0:23:550:23:57

in Kentucky in America,

0:23:570:23:58

but it's also the home of this sort of mausoleum

0:23:580:24:02

where puppets of dead ventriloquists go to rest.

0:24:020:24:04

So, when Ken Campbell died,

0:24:040:24:07

-he left me his puppets in his will.

-Yeah.

0:24:070:24:09

I heard about this place where

0:24:090:24:10

you take puppets who have lost their voices.

0:24:100:24:13

They're these tragic objects that, you know, once were alive

0:24:130:24:16

and now just stare.

0:24:160:24:18

And... It made me think of Orville. That's awful.

0:24:180:24:20

Anyway, it's a very weird, uniquely bereaved thing, a puppet.

0:24:200:24:24

Cos your most famous puppet is, of course, the monkey,

0:24:240:24:26

which we'll get to later.

0:24:260:24:28

-We might get him. He's here, yeah.

-Yeah, he is.

0:24:280:24:30

But one of the things that you're known for in your tour,

0:24:300:24:33

as well, at the moment, which has been huge for you,

0:24:330:24:35

is the fact that you're impromptu. You're basically just...

0:24:350:24:38

-You make it up with this mask.

-Yeah.

-Now, we haven't got an audience,

0:24:380:24:41

-cos normally you'd pull somebody out of the audience.

-I know.

0:24:410:24:44

But we have got Jose. So, for the first time...

0:24:440:24:47

Jose, come on over here. We're going to put this mask on you.

0:24:470:24:50

This'll be the first time that I've been able to actually

0:24:500:24:52

-understand what you're saying.

-Are you sure?

0:24:520:24:54

-For once, I'm going to speak proper English.

-Well, we'll see.

0:24:540:24:57

-Well, we don't know yet.

-I have no idea,

0:24:570:24:59

because I don't know what accent will work

0:24:590:25:00

-until I see the mouth on you.

-OK. Mamma mia! How is that...?

0:25:000:25:04

-While you're doing that...

-While you're doing that...

0:25:040:25:06

While you're doing that, I'm just going to explain the sauce here

0:25:060:25:09

while you're putting the mask on. We've got the butter.

0:25:090:25:11

In we go with the capers, the chilli, the garlic...

0:25:110:25:15

-I cannot believe I'm doing this.

-JAMES LAUGHS

0:25:150:25:19

No more help for you ever.

0:25:190:25:22

-LAUGHTER

-OK, let me look at you.

0:25:220:25:25

-How do you want to talk now?

-In we go with the lemon.

0:25:250:25:27

-LAUGHTER WITH ACCENT:

-Hello.

0:25:270:25:29

-NORMAL VOICE:

-I'm still doing your accent! Where are you from?

0:25:290:25:31

-ACCENT:

-I don't know now. Maybe Italy.

0:25:310:25:33

Waah! What is going on?

0:25:330:25:36

Right, it's all yours for a minute. Go on, then.

0:25:360:25:39

Do you want to help him cook?

0:25:390:25:40

-ACCENT:

-Yes, I'm going to come and screw up the dish.

0:25:400:25:43

Can I do something?

0:25:430:25:45

-NORMAL VOICE:

-What are you doing? What's your name?

0:25:450:25:47

-ACCENT:

-Jose.

-NORMAL VOICE:

-Yeah, I know.

0:25:470:25:50

-ACCENT:

-I'm a chef, yes. Yeah, I like to cook.

0:25:500:25:53

-NORMAL VOICE:

-Oh, I think we can see you over there.

0:25:530:25:56

-ACCENT:

-So, do you need me to do something with my hands?

0:25:560:25:59

-I can use my hands.

-NORMAL VOICE:

-You can?

0:25:590:26:01

-ACCENT:

-Can I have a drink?

-NORMAL VOICE:

-I don't know.

0:26:010:26:03

-ACCENT:

-It's dangerous. I don't think so. I don't think so.

0:26:030:26:06

-NORMAL VOICE:

-So, are you excited about the squid ink?

-ACCENT:

-I LOVE it!

0:26:060:26:09

-LAUGHTER

-I LOVE squid! I love...!

0:26:090:26:13

I AM a squid!

0:26:130:26:14

-NORMAL VOICE:

-You ARE a squid?

-ACCENT:

-Yes, I want to be a squid

0:26:140:26:18

and I want to float in the ocean

0:26:180:26:20

and squirt my ink at the other fishes.

0:26:200:26:22

-NORMAL VOICE:

-Yeah?

-ACCENT:

-Yeah.

0:26:220:26:25

I love it, James. I love you. I'm going to miss you when you go.

0:26:250:26:30

-Please, please can you make him speak English?

-Do you want to speak

0:26:300:26:33

-in an English accent?

-For ten years, I've wanted...

0:26:330:26:35

-ACCENT:

-No, I am fed up with this racist stuff!

0:26:350:26:37

-LAUGHTER NORMAL VOICE:

-You don't like that?

0:26:370:26:40

-ACCENT:

-I put up with the same joke every show.

0:26:400:26:43

-Enough, you! Enough!

-LAUGHTER

0:26:440:26:47

-The funny Spanish guy is tired now.

-LAUGHTER

0:26:470:26:49

I'm done with this. I can't wait for him to leave.

0:26:510:26:54

LAUGHTER

0:26:540:26:57

Who's the new guy? I want the new guy.

0:26:570:27:00

When is the new guy coming? I cannot wait for this guy to go!

0:27:000:27:04

LAUGHTER

0:27:040:27:07

-There you go. Well, well done.

-APPLAUSE

0:27:070:27:12

This is the hardest part of the show for me, as well.

0:27:140:27:16

Where were you for the last ten years?

0:27:160:27:18

You could have made my life a lot easier.

0:27:180:27:20

-My English today was perfect!

-Oh, no, no. Your Italian, maybe.

0:27:200:27:25

So, I'm going to recap. We've got the pasta and we've got...

0:27:250:27:29

Right at the last minute, I'll put in the crab.

0:27:290:27:31

So, you just want some white crab meat in there, as well.

0:27:310:27:34

We've got some lime - fresh lime - some chopped parsley,

0:27:340:27:36

-some garlic, bit of chilli, capers.

-Exciting-looking.

0:27:360:27:40

And there you have it. There's your dish.

0:27:400:27:43

-Thank you.

-Dive into that.

0:27:430:27:44

I'll pass this over to the guys because you deserve it after that.

0:27:440:27:47

-Thank you.

-LAUGHTER

0:27:470:27:49

So, yeah, basically, just to recap, we've got...

0:27:490:27:52

The pasta's gone in the pan.

0:27:520:27:54

A little bit of the pasta water. Brown off the butter.

0:27:540:27:56

A little bit of lemon at the last minute,

0:27:560:27:59

and then use some of the pasta water.

0:27:590:28:00

We've got some chilli, some garlic, chopped parsley.

0:28:000:28:03

Really, really simple. Just with some fresh crab in there.

0:28:030:28:05

I just think it's crazy to be thinking of the squid...

0:28:050:28:08

How do they get the squid ink out?

0:28:080:28:10

-Don't ask. Don't ask.

-Sorry if I'm obsessing.

0:28:100:28:12

But it's not naturally...? No.

0:28:120:28:14

-Mm!

-So good.

0:28:150:28:17

Ha! Brilliant! A great routine from Nina there.

0:28:210:28:24

Anyway, next up, Prue Leith is mixing sweet and sour

0:28:240:28:27

with her take on a Vietnamese soup.

0:28:270:28:30

Great to have you on the show. Welcome to the show.

0:28:300:28:32

-What are we cooking, Prue?

-We are cooking, erm...

0:28:320:28:37

-Vietnamese, is that right?

-Vietnamese, yes. Sweet and sour.

0:28:370:28:40

And the sweet and sour comes from the fruit because...

0:28:400:28:43

-Do you see that this star fruit, for example, is pretty green?

-Yeah.

0:28:430:28:47

That's so it'll be sour. And pineapple's pretty sour, and...

0:28:470:28:51

Not the best thing if you eat it raw, is it, really?

0:28:510:28:53

-But if you cook it, it's...

-It's a useless fruit, really.

0:28:530:28:56

Just pretty. But it's really...

0:28:560:28:57

My dad used to call it the fruit of the devil.

0:28:570:28:59

-But it's pretty good in this, I'll tell you.

-Yeah.

0:28:590:29:01

Because it's nice and sour. And tomatoes.

0:29:010:29:04

And it has tamarind, which is that pod I was talking about.

0:29:040:29:08

It's fantastic stuff, yeah.

0:29:080:29:09

Pepper, of course. Chilli and spring onions.

0:29:090:29:12

-Chilli, spring onions and coriander.

-Yeah, the usual things.

0:29:120:29:14

-And this is that nam pla. You know, that Thai or...

-Fish sauce, yeah.

0:29:140:29:18

-Fish sauce. And that's it, really.

-So, what do we start off with?

0:29:180:29:20

-And prawns.

-You're going to give me this to do, I suppose. Beautiful prawns, OK.

0:29:200:29:24

OK, so, we're going to start off by just cooking down a couple of...

0:29:240:29:29

A spoon or two of tomatoes.

0:29:290:29:32

So, why Vietnamese, then? Is it a country where you've visited

0:29:320:29:35

and you loved that type of food or...?

0:29:350:29:37

-Last summer, I went round Vietnam...

-Yeah.

0:29:370:29:39

..leading a gastronomic tour,

0:29:390:29:40

which was a joke cos it was the blind leading the blind

0:29:400:29:43

-because I had never been to Vietnam.

-Right.

0:29:430:29:46

And, erm, I had...

0:29:460:29:50

Hmm, going quite nicely.

0:29:500:29:52

It's a place where I've never been to either, so...

0:29:520:29:54

No, it's a fascinating, fascinating place.

0:29:540:29:58

I'm going to keep a few of the little pretty stars

0:29:580:30:00

from the small end of the star fruit for the top,

0:30:000:30:05

and I'm just going to chop the rest up.

0:30:050:30:07

What is it, mainly fish diet? What is it?

0:30:070:30:09

They eat a lot of fish. It's very healthy.

0:30:090:30:12

I mean, this soup is just amazingly healthy.

0:30:120:30:14

Hang on, I don't want those to...

0:30:140:30:16

-I just don't want them to brown. I just want them to soften.

-OK.

0:30:160:30:19

And then you just stick the pineapple...

0:30:190:30:21

-How are you getting on?

-I'm getting there.

-Cos these tomatoes are really...

0:30:210:30:24

Sorry, Chef. I'm getting there.

0:30:240:30:26

-And we need a little bit of lemon juice.

-She's started already.

0:30:260:30:28

-Is she like this on your show?

-You're getting off lightly, mate.

0:30:280:30:32

I'm very bossy. I'm famous for being bossy.

0:30:320:30:34

That's what I am.

0:30:340:30:36

-A little bit of salt.

-But it started off with you...

0:30:360:30:38

How did you start off, before you did the restaurant and stuff?

0:30:380:30:41

-I went to France for two years.

-Yeah.

0:30:410:30:45

And got completely hooked on food.

0:30:450:30:49

I mean, you can't live in France for two years

0:30:490:30:51

and not end up loving food.

0:30:510:30:54

-Yeah.

-In with the pineapple.

0:30:540:30:56

Whoops.

0:30:560:30:57

And then came back.

0:30:570:30:59

And then came back, came to England, started my catering company,

0:30:590:31:04

thought, "I have to start a cookery school,

0:31:040:31:06

"otherwise, I'll never get anybody who cooks like I want them to cook."

0:31:060:31:09

But the cookery school - was that after the restaurant opened or...?

0:31:090:31:12

-Yeah, I opened the restaurant first.

-Yeah.

0:31:120:31:14

I mean, the fact is that when you start life, you...

0:31:140:31:19

I think everybody wants a restaurant, really,

0:31:190:31:21

but at the beginning, I didn't have any money for a restaurant,

0:31:210:31:23

so I started catering. You know, going round cooking...

0:31:230:31:26

I started in a bedsitter and I used to go round

0:31:260:31:29

cooking people's dinners.

0:31:290:31:31

So, you mash this up a bit because otherwise...

0:31:310:31:32

But, also, the practicality side of a restaurant is really

0:31:320:31:35

the chefs, isn't it? It's quite difficult to find good chefs.

0:31:350:31:37

Is that the reason why you started your cookery school?

0:31:370:31:40

Yeah, because I wanted to...

0:31:400:31:41

I just wanted young people who wouldn't make...

0:31:410:31:44

You know, catering colleges at that time used to teach people

0:31:440:31:48

how to carve turnips into chrysanthemums and dye them with...

0:31:480:31:52

-Not really cook properly, yeah.

-And radishes into roses.

0:31:520:31:55

I always thought God made quite a good radish -

0:31:550:31:57

you know, you don't need to turn it into a hand grenade,

0:31:570:32:00

which is what chefs used to do in those days.

0:32:000:32:02

-Anyway, listen, I want to talk to you about the stock.

-OK, fire away.

0:32:020:32:07

Ideally, I mean, you can use any good chicken stock,

0:32:070:32:10

but this chicken stock has been made the Vietnamese way,

0:32:100:32:14

which is just, you boil up chicken bones with leeks and...ginger.

0:32:140:32:20

-So, just leeks and ginger.

-That's all there is?

0:32:200:32:23

-Perhaps we ought to strain it.

-Yeah, I can do that.

0:32:230:32:25

-I don't want to get any leeks in it.

-OK.

0:32:250:32:27

-If you can just...

-So, how long would you cook this for?

0:32:270:32:30

Well, I mean, I do it for hours and hours, you know,

0:32:300:32:33

cos I like very clear stock.

0:32:330:32:35

If you cook it very slowly and don't bubble it,

0:32:350:32:37

you get beautifully clear stock.

0:32:370:32:39

-But literally, probably a good 12 hours, something like that?

-Yeah.

0:32:390:32:41

I put it in the bottom of the AGA,

0:32:410:32:43

but you can just do it four hours, I suppose.

0:32:430:32:46

But you can get a jar of very good fresh stock from the supermarket.

0:32:460:32:50

-They're good, those, yeah.

-But you do need the fresh one, not...

0:32:500:32:53

-There's your stock.

-I don't like the powdered one so much.

0:32:530:32:56

-There you go. Dive into that.

-OK.

-There we go.

0:32:560:32:59

-Where's my chilli?

-Chilli? I've chopped it.

0:32:590:33:01

-Ooh, you've chopped my chilli.

-Chopped the chilli already.

-So, we've got the chilli.

0:33:010:33:05

So, this is the bit that's going to go in at the end, and the prawns,

0:33:050:33:07

cos I don't want them to cook for more than about a minute.

0:33:070:33:10

-I still think we need a bit more stock.

-Bit more stock. Sorry, Chef.

-Bit more stock.

0:33:100:33:13

-Come on!

-Have I forgotten anything? No, I haven't. Just the pepper.

0:33:130:33:17

Now, you're like Ben - I mean, you're forever working.

0:33:170:33:19

The latest thing you're doing -

0:33:190:33:21

well, you've been involved in quite some time - is the schools,

0:33:210:33:24

-and particularly getting kids to eat proper food.

-I know.

0:33:240:33:27

I chair this thing called the School Food Trust,

0:33:270:33:29

which is actually a government quango.

0:33:290:33:32

But you know after Jamie Oliver woke up the whole world

0:33:320:33:35

to the fact that some children weren't getting...

0:33:350:33:37

Some kids were getting well fed at school, but a lot were getting,

0:33:370:33:40

you know, the famous Turkey Twizzlers and other rubbish.

0:33:400:33:43

And, um, so my organisation

0:33:430:33:47

is charged with

0:33:470:33:50

making sure the schools now do the healthy dinners

0:33:500:33:53

-they have to by law.

-Yeah.

0:33:530:33:54

And also to get teachers realising it's really important

0:33:540:33:58

getting children to like the food,

0:33:580:34:00

because it's no good giving them healthy food if they don't like it.

0:34:000:34:02

But do you think a lot of that starts at home, particularly?

0:34:020:34:05

It should, but the truth of the matter is it's very difficult to get to parents.

0:34:050:34:08

We do try very hard with parents, and we're going to run...

0:34:080:34:11

The lottery has given us a lot of money,

0:34:110:34:13

and we're running cookery schools.

0:34:130:34:15

I mean, cookery clubs after school,

0:34:150:34:17

-which will be for parents and for children.

-Yeah.

0:34:170:34:20

And we'll have 5,000 of them.

0:34:200:34:22

And we've got training centres for school cooks

0:34:220:34:24

-so that the food will be delicious as well as nutritious.

-Yeah.

0:34:240:34:28

-And so there's a lot going on.

-Busy woman.

0:34:280:34:31

Yeah, but it's really important.

0:34:310:34:33

I mean, if we're going to get our children eating properly...

0:34:330:34:36

-They've got to start from a young age.

-In with the prawns, please.

0:34:360:34:39

They then teach the kids later on, don't they,

0:34:390:34:41

I suppose? There you go. In with the prawns.

0:34:410:34:42

-And now we'll do one more minute, just until they're pink.

-All these?

0:34:420:34:45

-Yeah, put the lot in.

-The lot in?

-They're so good, aren't they? Delicious.

0:34:450:34:48

They're so much nicer if they're raw - they start from raw.

0:34:480:34:51

-Yeah. These don't take very long, do they?

-No.

0:34:510:34:54

Literally one minute, something like that.

0:34:540:34:56

As soon as they're pink, they're done.

0:34:560:34:58

You can tell that Prue's an executive chef, can't you?

0:34:580:35:00

Yeah, I know. I make him do all the work.

0:35:000:35:02

Yeah, she just stands there and stirs!

0:35:020:35:03

Well, listen, I tell you what - the last time

0:35:030:35:05

I cooked live on television was six years ago, on this programme!

0:35:050:35:10

So, live on television is not my natural metier.

0:35:100:35:12

-But writing is.

-Yeah.

-Cos you're a keen writer, aren't you, really?

0:35:120:35:16

-I know. I'm a novelist now.

-Yeah, not just cookery books now, as well.

0:35:160:35:19

-No, no.

-So, you're writing fiction?

-I write fiction.

0:35:190:35:21

My latest one's called The Gardener,

0:35:210:35:23

and it's all about gardening, not cooking.

0:35:230:35:25

-Right.

-But the first two were all about cooking, so...

0:35:250:35:27

-I'll keep going.

-OK.

0:35:270:35:30

And I suppose it was the Great British Menu

0:35:300:35:32

-that brought you back into television, was it?

-It was. It was.

0:35:320:35:35

I got tempted by the thought of...

0:35:350:35:36

I mean, the thing I love about the Great British Menu -

0:35:360:35:39

it's about real skill.

0:35:390:35:40

I mean, guys who can really do this, even better than you and I.

0:35:400:35:43

-Too right.

-MUCH better than me, and a little bit better than you.

0:35:430:35:46

LAUGHTER That's nice, isn't it?

0:35:460:35:48

Prue, you're really, really tactful. You've made a friend for life there.

0:35:480:35:52

Prue, see that camera there?

0:35:520:35:53

You've got 1 hour, 15 minutes to fill in. Off you go.

0:35:530:35:56

LAUGHTER

0:35:560:35:59

-Go on.

-No, no, you should come on the Great British Menu.

0:35:590:36:02

-I haven't been invited.

-You might win.

-I'd love to come on, actually,

0:36:020:36:05

cos I've been nicking dishes off all the chefs for ages.

0:36:050:36:08

That's good, isn't it? And the other thing I love

0:36:080:36:10

is that there's so much emphasis on the produce.

0:36:100:36:12

-You know, Matthew, as you know, has been all over the country...

-Yeah.

0:36:120:36:16

..looking at what happens in...

0:36:160:36:18

You know, there's so much good stuff going on in good food.

0:36:180:36:21

-Right, we're done.

-Are we done?

0:36:210:36:22

-Just about.

-Salt and pepper in it or not?

-No, no, I've done that.

0:36:220:36:25

-Right, you've done that. OK.

-I've done that.

-Where's a ladle thing?

0:36:250:36:29

We'll get you a ladle. There you go.

0:36:290:36:30

-Do you think that's...? Not quite cooked.

-Not quite.

0:36:300:36:33

-Nearly there, though.

-Nearly there. Aren't they pretty?

0:36:330:36:35

I suppose the great thing about this -

0:36:350:36:37

-you could actually freeze this, couldn't you?

-Put the tomatoes in.

0:36:370:36:40

You can freeze it, funnily enough.

0:36:400:36:41

I mean, obviously, the fruit doesn't stay as crisp,

0:36:410:36:44

but I've had it frozen.

0:36:440:36:46

I don't freeze it with the prawns, but I've sometimes made lots

0:36:460:36:50

for a party and keep extra, and the juice is terrific.

0:36:500:36:53

-And then you just have it as a kind of healthy soup.

-There you go.

0:36:530:36:56

-That looks cooked to me.

-Good. Right, OK.

-Stick it in the bowl?

0:36:560:36:58

-In the bowl.

-Or do you want me to do that?

0:36:580:37:00

-No, I'm prepared to do something.

-LAUGHTER

0:37:000:37:04

Just a little bit. Whoops.

0:37:040:37:06

But, yeah, I suppose you can mix the prawns and chicken.

0:37:060:37:08

-You don't have to do...

-Yeah, you could put chicken instead of prawns.

0:37:080:37:11

They quite often do do chicken in Vietnam instead of prawns.

0:37:110:37:15

And the secret is the star fruit.

0:37:150:37:16

I've never tried star fruit in a soup, I have to say.

0:37:160:37:19

Yeah. And, I mean, the pineapple is a fantastic flavour in this. But...

0:37:190:37:25

-It looks very colourful, anyway.

-Yeah, I like the colour.

0:37:250:37:28

So, Prue, remind us what that is, again.

0:37:280:37:30

Vietnamese prawn and pineapple soup,

0:37:300:37:33

which is usually called just sweet and sour soup.

0:37:330:37:35

Easy as that.

0:37:350:37:37

She just said, "I did it very, very well." Right, over here.

0:37:410:37:45

-Dive into that, Ben.

-Wow. That looks... That looks so good.

0:37:460:37:50

-Come on over here, Prue.

-Wow.

-Grab a seat.

0:37:500:37:52

-Dive in. Tell us what you think.

-Shall I try a...?

0:37:520:37:54

Yeah, tell us what you think.

0:37:540:37:56

-OK.

-I can't remember if I remembered to put the nam pla in, did I?

0:37:560:38:00

-Erm, I was...

-No.

0:38:000:38:02

-Excuse me!

-Sorry, Chef.

0:38:020:38:05

-What kind of a commis are you?!

-LAUGHTER

0:38:050:38:09

That's very tasty. It's got a bit of a kick to it.

0:38:090:38:12

Excuse me. We're going to improve it here a bit.

0:38:120:38:15

-Give it a little stir.

-A little stir.

0:38:150:38:17

Anybody that's tuned in, that's not vinegar going on there.

0:38:170:38:20

-No, no, it's that fish...

-Tell us what you think.

-Mm.

0:38:200:38:22

-Thai fish sauce.

-All right?

-Mm, very tasty.

0:38:220:38:24

-Pass it down.

-Very tasty.

-Dive in, Pat, Matthew.

0:38:240:38:26

Put it in between the two. Like you said, you can mix and match.

0:38:260:38:29

You don't have to use just prawns. You could use salmon.

0:38:290:38:31

I mean, all kinds of stuff.

0:38:310:38:33

The Vietnamese tend to make it either with chicken or prawns,

0:38:330:38:36

-or any seafood. Squid or...

-Yeah.

0:38:360:38:38

-And is this a very popular dish in Vietnam?

-Yeah, it's an absolute...

0:38:380:38:41

You get it everywhere.

0:38:410:38:42

You must have a bit of fruit, as well.

0:38:420:38:45

They have two really staple dishes.

0:38:450:38:48

This is one, and the other is

0:38:480:38:50

the noodles at the bottom and chicken or beef,

0:38:500:38:53

which you put in raw because it's just tiny,

0:38:530:38:56

thin little bits, and the hot stock cooks it.

0:38:560:38:59

So, it's as fresh as a daisy.

0:38:590:39:00

I can feel a Great British Menu moment coming on.

0:39:000:39:03

-I think we might just have to run a little criticism over this.

-Oh!

0:39:030:39:06

Please don't. I'm stuck in the middle!

0:39:060:39:09

A beautiful dish from Prue there, so why not give it a go at home?

0:39:140:39:17

Just don't forget your nam pla.

0:39:170:39:18

Now it's time to take a look back at some of the classic BBC archives

0:39:180:39:22

as we join Keith Floyd on a trip to HMS Raleigh.

0:39:220:39:25

Over to you, Admiral Floyd.

0:39:250:39:27

I suppose there's always a backlash to someone who's a genius.

0:39:270:39:30

You know, we've started getting letters from people complaining...

0:39:300:39:33

Sniffs, wipes eye, feel hurt about it.

0:39:330:39:35

I really do feel hurt about it.

0:39:350:39:37

..saying I don't tell you exactly

0:39:370:39:39

how to put salt and pepper into dishes.

0:39:390:39:41

You're telling me that my methods are crude, a bit over-the-top,

0:39:410:39:43

and things like that.

0:39:430:39:45

Well, I'm here in sub-zero temperatures,

0:39:450:39:48

driving rain, a howling gale to prove to you that I am brilliant,

0:39:480:39:52

and that it pays to fry Navy.

0:39:520:39:55

Anyone can prepare a meal in the comfort

0:39:560:39:58

and warmth of a modern kitchen, fridges and running water to hand,

0:39:580:40:02

and a quick slurp as you peruse the glossy pages of your cookbook.

0:40:020:40:05

But when the chips are really down,

0:40:050:40:07

and there's nothing on the clock but the maker's name,

0:40:070:40:09

you need rather more than a tin of cook-in sauce to get by.

0:40:090:40:12

I'm standing on a rather curious ship. It's called HMS Raleigh.

0:40:130:40:16

And one of the very good things about it is it'll never sink

0:40:160:40:18

because it's here firmly on, well, more or less dry land.

0:40:180:40:21

And with me today is Ken Davies, who's Chief Petty Officer.

0:40:210:40:24

Ken, we're here sort of like parachuted into this remarkable

0:40:240:40:27

-situation of people cooking poppadoms and curry.

-Yeah.

0:40:270:40:30

What on earth is going on?

0:40:300:40:31

Well, we're training for disaster exercises in emergency feeding,

0:40:310:40:35

so that we can put people ashore quickly and feed them quickly

0:40:350:40:39

with anything that's available.

0:40:390:40:41

This is pretty impressive. I'm having poppadoms.

0:40:410:40:43

What's in this pot here? Richard, let's have a look at the pot.

0:40:430:40:45

-This is a beef curry in here, sir.

-A beef curry?

0:40:450:40:48

I have, conveniently, in my hand...

0:40:480:40:50

-What's your name, by the way?

-Leading Corporal Wallington, sir.

0:40:500:40:53

Good morning, Leading Corporal Wallington.

0:40:530:40:55

Can I call you George?

0:40:550:40:56

This is the Floyd programme, not... No regimentation here.

0:40:560:40:58

My friends call me Wally, but not by name.

0:40:580:41:00

Well, well done, Wally. You're a brilliant curry chef.

0:41:000:41:03

-That is terrific.

-Did you enjoy that?

0:41:050:41:07

-But you're cooking on clay and mud and...?

-On wood.

0:41:070:41:11

We build it out of any old bricks we can find,

0:41:110:41:13

any mud we can find, any old bits of equipment

0:41:130:41:16

we can get on the ships - old dustbins,

0:41:160:41:18

metal plates that the engineers might have spare,

0:41:180:41:21

45-gallon drums that we can cut down and improvise with.

0:41:210:41:24

Brilliant. So, what's the menu today?

0:41:240:41:26

Well, we have a curry on today.

0:41:260:41:28

We have liver and bacon, roast chicken.

0:41:280:41:30

We start off with soup, of course.

0:41:300:41:32

Soup and sip - it's all as per our manual.

0:41:320:41:35

Brilliant. Well, let's go to another oven and have a look.

0:41:350:41:38

Now, this is a weird set-up.

0:41:430:41:44

Now, look, you housewives at home

0:41:440:41:46

who say to me, "You're a flamboyant chap.

0:41:460:41:48

"You've got all the facilities in the world to cook brilliantly.

0:41:480:41:50

"It's very difficult at home."

0:41:500:41:52

Look what these boys are doing. Blinking dustbins.

0:41:520:41:54

They cook out of here better than what most of you throw into them.

0:41:540:41:57

You know that, don't you? Let's look in there.

0:41:570:41:59

Look, bread being baked. This is really quite remarkable.

0:41:590:42:03

It's nice to know that if we ever get nuked,

0:42:030:42:05

when Birmingham and Manchester and London have been destroyed,

0:42:050:42:08

the Navy will be there setting up superb restaurants

0:42:080:42:10

on the devastated streets.

0:42:100:42:11

-Or won't you actually do that for us?

-Oh, we will do that.

0:42:110:42:14

You'll do that, as well. And then, in here,

0:42:140:42:16

these beautiful chickens being roasted. They're stuffed.

0:42:160:42:19

They've got wonderful vegetables and braising juices underneath.

0:42:190:42:22

Come on, if they can do it here, you can do it at home. That's for sure.

0:42:220:42:26

I tell you one thing that's missing - we haven't got a drink.

0:42:260:42:28

-Do the Navy still issue rum to...?

-Not to us any more, unfortunately.

0:42:280:42:31

-Not to us any more?

-Unfortunately, no.

-That's pretty bad, isn't it?

0:42:310:42:34

And we've got another stove over here.

0:42:340:42:36

Richard, you have to walk around and follow us a bit.

0:42:360:42:38

A normal stove, as you might have at home.

0:42:380:42:40

But we haven't got a normal cook here. This is a lady sailor.

0:42:400:42:42

-A lady sailor.

-Good morning.

-Good morning.

0:42:420:42:44

-Cook of the Year 1982, I might add.

-What are you doing in there?

0:42:440:42:46

-Cheese sauce.

-Can I test it with my poppadom?

-Yes, certainly.

0:42:460:42:49

-And what's it going to go on?

-The cauliflower.

-Brilliant.

0:42:490:42:53

And do you always cook in the middle of fields and things like that,

0:42:530:42:55

-or sometimes do you cook on ships?

-No, we don't go on ships.

0:42:550:42:59

-Never, never?

-No, never.

-Where else do you cook, besides here?

0:42:590:43:02

I cook for the First Sea Lord in London.

0:43:020:43:03

Oh, blimey. They're doing all right, aren't they? Why don't they have...?

0:43:030:43:07

You see, the First Sea Lords,

0:43:070:43:08

ever since Hornblower, have had an eye for the ladies.

0:43:080:43:10

Interesting, isn't it?

0:43:100:43:12

-Well, where to now, Ken?

-Right, we've got...

0:43:120:43:14

The Navy say that the three most useless things on a ship

0:43:140:43:17

are an umbrella, a vicar and a naval officer,

0:43:170:43:20

so if I stretch that to four and include me,

0:43:200:43:23

I reckon it's time I left them to it.

0:43:230:43:25

After all, too many cooks in this case can spoil the broth.

0:43:250:43:29

So, I'll slip into something more comfortable

0:43:290:43:31

and head for a modest little cafe in the heart of Dartmoor.

0:43:310:43:34

Now, he said left is port, right is left - I don't know.

0:43:340:43:36

Just after the first car track, right at the second sheep dip.

0:43:360:43:40

All hands, abandon car!

0:43:430:43:46

Ah, there it is. There it is.

0:43:460:43:48

So typical of the friendly, unpretentious little hostelries

0:43:480:43:51

of which this fair land is so justifiably proud.

0:43:510:43:55

And in the words of the old song, it's a long way to tip a drink down.

0:43:550:43:58

I don't know how they get customers here,

0:43:580:44:00

but I know, in fact, their prestigious reputation drags them

0:44:000:44:02

from all four corners of the Earth, particularly from America,

0:44:020:44:05

where - it's true - even Americans do know how to eat these days. Sorry about that, chaps.

0:44:050:44:09

Anyway, Sean is the chef here. He's a maitre cuisinier.

0:44:090:44:11

He's a superb bloke in every way.

0:44:110:44:13

I've known him intimately for about 11 minutes.

0:44:130:44:15

-Could have been 12.

-It could have been 12.

0:44:150:44:17

How...? I know how you get your customers -

0:44:170:44:19

it's your cooking - but where do you get the food from?

0:44:190:44:22

All over the place, but with difficulty.

0:44:220:44:25

You can see that the lanes are a bit difficult to negotiate,

0:44:250:44:28

but an example is the fish here. Norman Lewis has brought the fish.

0:44:280:44:32

Can we just have a look at Norman? Say hello.

0:44:320:44:35

-He's our token fisherman.

-Hello. Hello.

-Say hello to everybody.

0:44:350:44:38

All that sort of thing. What have we got in here, Norman?

0:44:380:44:40

-It looks absolutely superb.

-Right, well, we've got turbot here,

0:44:400:44:44

John Dory, red mullet, scallops and Dover sole.

0:44:440:44:49

-This is what your right arm is for.

-Oh, thank you. Cheers.

0:44:490:44:51

Left one's for pointing at the fish.

0:44:510:44:53

That's really brilliant. This is all Cornish fish?

0:44:530:44:56

-That's right, yes.

-I've been seeing a few sort of...

0:44:560:44:59

HE SNIFFS And that does smell beautiful.

0:44:590:45:02

Let me tell you, fish doesn't smell of fish, does it?

0:45:020:45:04

It smells of the seaside, of the sea.

0:45:040:45:05

It's really beautiful stuff. These are beautiful Cornish ones.

0:45:050:45:08

There are some Indian ones on the market. They're not as good as these.

0:45:080:45:11

Anyway, Sean, thank you very much for being our token fisherman.

0:45:110:45:14

-That's very kind of you.

-Pleasure.

-See you soon. You know, fish along.

0:45:140:45:17

And what are you going to do with this lot?

0:45:170:45:20

Well, I'm going to take the fillets off

0:45:200:45:23

and steam them and serve them with a butter sauce.

0:45:230:45:26

And I'm going to make the butter sauce with the bones

0:45:260:45:28

and bits and pieces, heads from the fish.

0:45:280:45:30

You can't actually know what you're going to cook until this fish arrives.

0:45:300:45:33

No. I can't make a menu until I know what comes.

0:45:330:45:36

And that's a very important point,

0:45:360:45:37

which I always say on this programme -

0:45:370:45:39

don't do your menu till you've done the shopping, OK?

0:45:390:45:41

Right, I think that's enough chat from me,

0:45:410:45:43

enough chat from him. How about a bit of filleting?

0:45:430:45:46

There's going to be a lot of filleting,

0:45:500:45:52

and you won't find that all that very interesting,

0:45:520:45:54

so just look at my happy, smiling face, having a slurp,

0:45:540:45:57

and we'll rejoin you after the break.

0:45:570:45:59

Welcome back. Welcome back. And I do mean that most sincerely.

0:46:170:46:20

As you can see, my mate Sean has been very busy

0:46:200:46:23

filleting all these fish.

0:46:230:46:24

Richard, I'm talking to the public, please.

0:46:240:46:26

Thank you very much. I do have such trouble with him, you know.

0:46:260:46:29

-Terrible.

-Anyway, what we're doing here is a panache of poisson.

0:46:290:46:33

Panache is French for shandy, mixture, you know?

0:46:330:46:36

So, when you're on your little hols this year,

0:46:360:46:38

park the tent, down the pub, "One panache, Jean, por favor."

0:46:380:46:41

OK? That's what you'll get.

0:46:410:46:43

Anyway, here we are. Is this nouvelle cuisine?

0:46:430:46:46

Well, it's difficult to call... Nouvelle cuisine's got a bad name.

0:46:460:46:51

The good parts are that it did away

0:46:510:46:53

with the worst of the excesses of the old cooking -

0:46:530:46:56

elaborate garnishes and things like that.

0:46:560:47:01

But, unfortunately, the people who couldn't cook the old cooking

0:47:010:47:04

-can't cook the new either.

-That is a very important point.

0:47:040:47:07

There's a thing which has done nouvelle cuisine a lot of harm.

0:47:070:47:09

The guy who can't make a good omelette or a good coq au vin...

0:47:090:47:11

-No, he still can't make it.

-And he still can't do it now.

0:47:110:47:14

-But this is slightly Chinesey, isn't it, as well?

-Very Chinese.

0:47:140:47:17

And the fact is that the pieces are cut

0:47:170:47:19

so that they'll cook roughly at the same time,

0:47:190:47:22

just like in a wok, when you put the different pieces in, cut to cook

0:47:220:47:26

-so it'll all be ready at the same time.

-Fine.

0:47:260:47:29

Having said all that, let's get it into the steamer.

0:47:290:47:32

So, that goes into the... Hold on. Don't put the lid down.

0:47:350:47:37

Richard, come right in there. There's a simple steamer.

0:47:370:47:40

If you haven't got one like that, of course,

0:47:400:47:42

you can organise something with a colander and a saucepan

0:47:420:47:44

and rig it up at home. Lid on, then.

0:47:440:47:46

Now the cooking has to happen, which Sean is going to do.

0:47:470:47:51

-Can I pass you anything, Sean?

-Yes, the stocks, please.

-The stocks.

0:47:510:47:53

Can I just show Richard these? This is a white fish stock, OK?

0:47:530:47:57

Fish bones and things simmered gently down

0:47:570:48:00

till it turns into jelly.

0:48:000:48:01

And a shellfish stock.

0:48:010:48:03

And all that Sean is now going to do is whisk some butter into those

0:48:030:48:07

to thicken them and make them delicious.

0:48:070:48:09

Richard, if you would just come back to me for a second...

0:48:090:48:11

You might find it rather difficult

0:48:110:48:13

to make those kind of stocks in your own home,

0:48:130:48:14

but the principle here is that you're poaching a very fresh fish.

0:48:140:48:17

You could put lemon and butter over them

0:48:170:48:19

and they'd still be delicious, OK?

0:48:190:48:20

So, don't worry about this sophisticated sort of thing.

0:48:200:48:23

Back here now. Well, Sean is beating some butter,

0:48:230:48:26

as you can see, into the sauce,

0:48:260:48:28

that makes it thick and unctuous and delicious, golden and tasty.

0:48:280:48:31

Can I...? They hate me doing this. Can I just...?

0:48:310:48:34

-Well, that's superb.

-Thank you.

0:48:340:48:37

And then on to the other one using the same technique.

0:48:370:48:40

Just beating some butter in there to thicken it,

0:48:400:48:42

putting it at the back of the stove.

0:48:420:48:45

Stay there while he gets the butter.

0:48:450:48:48

A little whiskation.

0:48:480:48:51

It's quite interesting. So, there you are, you see.

0:48:510:48:53

It's actually a sort of beurre blanc is what's being made here,

0:48:530:48:56

in professional and technical terms.

0:48:560:48:58

And it's just simple, slow cooking quickly finished with rich butter.

0:48:580:49:02

Richard, come up here a minute. It's quite interesting, isn't it?

0:49:020:49:04

People like this guy are stars.

0:49:040:49:06

I mean, they're not Formula 1 racing drivers,

0:49:060:49:08

they're not the lead singer in the rock and roll band,

0:49:080:49:11

but they're just as important, just as famous.

0:49:110:49:13

That wouldn't have happened years ago, would it?

0:49:130:49:15

I'm very pleased it is. Anyway, back here.

0:49:150:49:17

-We're nearly ready, aren't we?

-We certainly are.

-OK.

0:49:170:49:20

Can I hold the plate? Richard, you stay with us on the plate.

0:49:200:49:23

Sean is going to transfer this beautiful fish onto here.

0:49:230:49:26

-You are, aren't you?

-Yes.

-You're not nervous, are you?

0:49:260:49:29

-I'll try not to be.

-Right. You're doing brilliantly.

0:49:290:49:32

You know, cooks shouldn't be interfered with by cameras

0:49:320:49:35

and things like that anyway.

0:49:350:49:37

We take it off this plate, so that...

0:49:370:49:40

It's a large plate and it can be arranged attractively, artistically.

0:49:400:49:43

This is a painting. This is a man's canvas you're watching here.

0:49:430:49:48

And the varnish to preserve it for posterity,

0:49:480:49:50

like an old oil painting, is going to be two beautiful, sweet sauces.

0:49:500:49:56

Whack the sauces on, my dear.

0:49:580:50:01

Sorry, do you mind? Turn it that way so that people can see.

0:50:040:50:09

Beautiful, beautiful, beautiful.

0:50:090:50:11

That's the white fish stock and butter sauce,

0:50:110:50:14

and this is the shellfish sauce.

0:50:140:50:16

And that, I think, is a piscatorial masterpiece.

0:50:220:50:27

CAT PURRS

0:50:270:50:30

Why on earth did you take up cooking, Sean?

0:50:300:50:33

It seemed like a good idea at the time.

0:50:330:50:36

It was more a hobby, really, to start off with,

0:50:360:50:41

that got out of hand.

0:50:410:50:43

I thought that it wouldn't be like real work,

0:50:430:50:45

doing something I enjoy, but it was.

0:50:450:50:47

It's worse than real work.

0:50:470:50:49

But the years rolled by and you get more and more interested in it

0:50:490:50:52

and you get more and more involved with what you're cooking.

0:50:520:50:56

-Times have changed a great deal since you started.

-Oh, enormously.

0:50:560:50:59

Can you remember what the first thing you ever cooked was?

0:50:590:51:02

-Professionally, that is.

-Well, it wasn't a whole meal,

0:51:020:51:05

for I only ever cook little bits of meals.

0:51:050:51:07

And so I cooked sort of a bit of your soup,

0:51:070:51:12

or I made the spinach for your vegetables or something like that.

0:51:120:51:15

I mean, that's part, really, of the problem

0:51:150:51:18

that cooks have got or have had before -

0:51:180:51:21

that they didn't see a whole meal, they only saw bits of it.

0:51:210:51:24

-Cheers to that.

-Yes. Good health. Cheers.

0:51:240:51:26

I think, in Sean here, we've met one of the most talented

0:51:260:51:29

but also one of the most humbly, loving cooks

0:51:290:51:32

you are ever likely to meet,

0:51:320:51:34

and it's been a privilege to talk to him, I think.

0:51:340:51:37

And having said that, if you'd like to leave us,

0:51:370:51:39

we'd like to just enjoy our food. Would that be OK?

0:51:390:51:42

Excellent stuff from Keith there.

0:51:480:51:49

Now, don't go anywhere just yet, as there's still plenty more to come

0:51:490:51:53

on today's Saturday Kitchen Best Bites.

0:51:530:51:55

Coming up, Ken Hom and Mark Sargent battle it out

0:51:550:51:57

on the Saturday Kitchen Omelette Challenge.

0:51:570:51:59

Vivek Singh is spicing things up

0:51:590:52:01

as he makes a goat and sweetcorn curry.

0:52:010:52:03

He marinates goat in yoghurt, coriander and turmeric

0:52:030:52:06

before pan-frying with cloves, cardamom, cumin,

0:52:060:52:09

onions and sweetcorn, and serving with chickpea bread.

0:52:090:52:12

And finally, Suzi Perry faces her food heaven or food hell.

0:52:120:52:15

Does she get her food heaven -

0:52:150:52:16

lavender and white chocolate ice cream

0:52:160:52:18

with lavender creme anglaise and a hot chocolate fondant -

0:52:180:52:21

or her food hell - pistachio and fig steamed sponge pudding

0:52:210:52:24

with pistachio ice cream?

0:52:240:52:26

Two tasty puds, but which one did she get?

0:52:260:52:28

Going to have to keep watching to the end of the show to find out.

0:52:280:52:31

But before all that, it's over to Martin Morales

0:52:310:52:33

who's serving up a Peruvian version of steak and chips.

0:52:330:52:36

-Great to have you on the show, Martin.

-Thanks for having me.

0:52:360:52:39

Tell us about this dish first of all. It's new to me.

0:52:390:52:42

It's called Lomo saltado.

0:52:420:52:44

Saltado means jumping and it's a beef stir-fry.

0:52:440:52:46

So we're going to make the flavours really jump out

0:52:460:52:49

and the ingredients jump as well.

0:52:490:52:51

-And that's with a very hot pan to start off with.

-Very hot pan.

0:52:510:52:53

It's a Peruvian dish but it comes from our Chinese Peruvian culture.

0:52:530:52:57

Chinese people came to Peru in about 1850

0:52:570:52:59

and brought tons of flavours, tons of ingredients and tons of dishes.

0:52:590:53:03

A bit like the Japanese, African, Italian and Spanish.

0:53:030:53:06

Peru is famous for so many different foods. We've got a few of them here.

0:53:060:53:09

Tomatoes originate... Potatoes from there.

0:53:090:53:11

And you're going to do some chips with this, or I'm going to do some chips.

0:53:110:53:15

-That would be fantastic. I'd appreciate that.

-And a bit of garlic?

-Yes, smashed garlic.

0:53:150:53:19

-So is this dish traditionally Peruvian?

-Yes.

0:53:190:53:21

We're going to marinade the beef first.

0:53:210:53:24

Yes, the dish came from our Peruvian Chinese culture.

0:53:240:53:29

And, erm...

0:53:290:53:30

There's about 10,000 chifa restaurants,

0:53:300:53:34

that's Chinese Peruvian restaurants in Lima itself.

0:53:340:53:37

So that's one of the cultures that is in Peru,

0:53:370:53:40

as well as Nikkei culture, which is the Japanese Peruvian culture.

0:53:400:53:45

So a lot of flavours.

0:53:450:53:46

It really is the epicentre for great ingredients, isn't it, Peru?

0:53:460:53:50

I mean, great ingredients, great flavours, great food, great cooking.

0:53:500:53:53

It literally is a foodie destination.

0:53:530:53:55

There are tons and tons of chefs coming to Peru right now.

0:53:550:53:58

We're going to put a bit of Worcester sauce

0:53:580:54:01

and put some soy sauce in there and then some red wine vinegar.

0:54:010:54:04

But, yes, there are tons of chefs coming to Peru.

0:54:040:54:07

There's more chef schools in Peru than any other country in the world, apparently.

0:54:070:54:11

-Right.

-And Peru's got the most number of national dishes, 491.

0:54:110:54:15

It's in the Guinness Book Of Records.

0:54:150:54:18

-So that sort of tells you a bit about...

-He's a plethora of knowledge, isn't he?!

0:54:180:54:22

And you're saying 10,000 Chinese restaurants.

0:54:220:54:24

That's slightly more than what we have

0:54:240:54:26

in terms of Indian restaurants in this country.

0:54:260:54:28

It's incredible. Yes.

0:54:280:54:30

Chips you want doing the normal way,

0:54:300:54:32

but we're going to finish them off slightly different.

0:54:320:54:35

Let me just taste this to see if the marinade is all right.

0:54:360:54:39

The most famous dish of course is the ceviche, which is the name of your restaurant.

0:54:390:54:43

So tell us about that then.

0:54:430:54:45

How did you first end up opening that place?

0:54:450:54:48

Well, I've been cooking since I was 11-years-old.

0:54:480:54:51

I was born in Peru

0:54:510:54:54

and I just watched my great aunt Carmela cook all the time.

0:54:540:54:57

She really inspired me and that stayed with me all my life.

0:54:570:55:01

And I've kind of worked in music, worked in other areas as well,

0:55:010:55:05

but the cooking has always been there, so couple of years ago

0:55:050:55:09

I said, stop doing that, stop doing everything else,

0:55:090:55:12

and really see if we can open the very best Peruvian restaurant,

0:55:120:55:16

because there wasn't that at the time.

0:55:160:55:18

So we said, let's try it. So we started tweeting.

0:55:180:55:20

I started tweeting about it and people said,

0:55:200:55:23

"Hey, I think we'd like you to do it."

0:55:230:55:27

So we did pop-up restaurants and then it all led to this wonderful,

0:55:270:55:31

wonderful amazing restaurant that we now have in Soho in London.

0:55:310:55:34

I mean, you mentioned your music career and you kind of floated over it but...

0:55:340:55:38

-I'm just going to put this in the fridge.

-Absolutely.

0:55:380:55:41

But you've been at the start of many, many sort of things as we know it now,

0:55:410:55:45

particularly the music scene, nightclubs and stuff like that.

0:55:450:55:48

People will be listening to this going, it depends how old you are,

0:55:480:55:51

"Martin Morales. I remember him - nightclubs."

0:55:510:55:54

-You were a big DJ. Huge...

-No, no, no.

0:55:540:55:59

Yes, you are. Around the world. Go on.

0:55:590:56:01

Well, I played in Japan, I played in Russia, in Morocco,

0:56:010:56:07

in New York Central Park.

0:56:070:56:09

So I travelled around. But that was a hobby.

0:56:090:56:12

I mean, I had a day job working for music companies -

0:56:120:56:15

iTunes, Apple and Disney.

0:56:150:56:17

But really, what I loved was cooking.

0:56:170:56:20

-Now I'm beginning to understand your dish.

-That's right.

-Jumping. DJ.

0:56:200:56:24

It's the same thing. Running a restaurant is like conducting an orchestra.

0:56:240:56:28

Everything has got to be right.

0:56:280:56:30

But you genuinely used to cook and DJ at the same time?

0:56:300:56:32

Yes, I had a club night about 15 years ago called the Global Kitchen

0:56:320:56:36

where I would cook and DJ at the same time.

0:56:360:56:39

I was called DJ Chef.

0:56:390:56:40

-Right.

-So that was a lot of fun.

0:56:400:56:43

I know, because all the guys were excited about Rachel coming here

0:56:430:56:46

but there was one girl in particular that was very excited about you coming in today.

0:56:460:56:50

We've got Michaela over there who use to go clubbing

0:56:500:56:54

-and used to go clubbing to your night.

-Apparently.

0:56:540:56:56

She just said, "I know you from somewhere."

0:56:560:56:59

She was the one like this.

0:56:590:57:01

-She was like, "Martin, give me another tune, Martin!"

-Absolutely!

0:57:010:57:05

I said, "Well I've got to do some cooking as well!"

0:57:050:57:08

In her little orange hot-pants!

0:57:100:57:11

Anybody that's got a picture of Michaela in a nightclub, please send it to Saturday Kitchen.

0:57:110:57:16

Brilliant. So yes, thanks for doing those.

0:57:160:57:19

Now we're going to chop a little bit of... Just for seasoning.

0:57:190:57:23

Just get out a few sprigs of the coriander and parsley.

0:57:230:57:28

You put the beef in the fridge.

0:57:280:57:30

How long would you marinade that for because that's going to break it down as well, isn't it?

0:57:300:57:35

Yes, absolutely. Six to 12 hours. 12 is the absolute perfect, I think.

0:57:350:57:39

-So you don't want...

-Do you want me to get that out of the fridge?

0:57:390:57:43

-Yes, please.

-The one in the fridge?

-Thank you very much, yes. There's one we made earlier.

0:57:430:57:47

-So this is fillet of beef you're using here?

-Yes, only the best.

0:57:470:57:51

Absolutely. Nice big chunks. Three centimetre cubes.

0:57:510:57:54

Really lovely. So that's been in there for 12 hours.

0:57:540:57:58

The most amazing thing about your food is,

0:57:590:58:01

you actually use the spices pretty much the ones I use.

0:58:010:58:05

-But the flavours you produce are so different.

-Exactly.

0:58:050:58:08

And that's the wonderful thing about cooking around the world, right?

0:58:080:58:12

It's amazing.

0:58:120:58:13

In Peru, we have these wonderful influences from other places.

0:58:130:58:16

From our Inca cuisine to other countries as well.

0:58:160:58:19

And ceviche being a top, top dish

0:58:190:58:21

again adapts itself to different types of chillies.

0:58:210:58:23

-That's the Amarillo one.

-Amarillo chilli, this one.

0:58:230:58:26

-Just slice it.

-You just slice it?

-Yes. Thinly. That would be great.

0:58:260:58:29

This is not a hot chilli, it's a sweet chilli.

0:58:290:58:32

-Well, it's an aromatic chilli. That's about right.

-That's enough.

0:58:320:58:35

Yes, that's perfect. Thank you very much.

0:58:350:58:37

And then you've got this stuff that you brought along with you

0:58:370:58:40

that you're not using today, but tell us about this.

0:58:400:58:43

Again, the different things that have originated from Peru and this is a purple maize.

0:58:430:58:47

We make a delicious desert and delicious juice out of that.

0:58:470:58:50

-It's a superfood.

-It's rock hard.

-It's dry.

0:58:500:58:53

But everything is in the husk. The flavour's in the husk.

0:58:530:58:55

So once you boil that with a few other things,

0:58:550:58:57

a few other spices as well, it brings out all the flavours.

0:58:570:59:01

Right, I know we want to get this started so... There's your oil.

0:59:010:59:04

-Thank you very much.

-And away you go.

0:59:040:59:06

So we're going to put a bit of...

0:59:060:59:07

-..of this vegetable oil here.

-Yes.

0:59:080:59:10

Now this is jumping beef. Saltado.

0:59:110:59:15

So we want some fire, we want some smoke. It's full of flavour.

0:59:150:59:19

If you are doing this at home be very, very careful

0:59:200:59:23

because there is going to be a lot of flames coming out of here.

0:59:230:59:26

Indeed.

0:59:260:59:27

So this is the fun bit. It's a fun dish to do.

0:59:270:59:30

We cook with passion, we cook with fun. So here we go.

0:59:300:59:34

I notice how you stand back at that point.

0:59:350:59:37

You want some fire in there for the flavours to come in.

0:59:400:59:43

I take it it's the smokiness you are looking for, is it? The flavour?

0:59:430:59:46

Absolutely. Absolutely.

0:59:460:59:48

We want to sear it as well. We don't mind it being a bit burnt.

0:59:500:59:54

The garlic bit is burnt. In this occasion it really, really helps.

0:59:540:59:59

-Could you grill it?

-Would you barbecue it?

1:00:041:00:06

-Would you barbecue this or not?

-No, no.

1:00:061:00:09

This is stir-fry.

1:00:101:00:11

That's how it should be!

1:00:131:00:15

My auntie's going to love this next to her net curtains. That's going to go down a treat!

1:00:151:00:19

No, you've got to be very careful when you're doing this dish, but it's delicious.

1:00:191:00:23

Your producer said he wanted some heat so this is what I'm bringing.

1:00:231:00:26

-So you used to DJ while doing this, did you?

-Yes!

1:00:261:00:29

-That's why people came, right?

-No wonder Michaela liked you!

1:00:291:00:32

-Right, well, I've got our chips then.

-It's jumping.

1:00:371:00:40

Our food is full of passion. Full of flavour. Bursting with flavours.

1:00:411:00:45

Ceviche and saltado. Saltado is a style of cooking actually.

1:00:451:00:48

You can use this, you can put chicken in there.

1:00:481:00:52

Some fish, some prawns. It's fantastic.

1:00:521:00:54

We've got a minute left so I know you want to put...

1:00:541:00:57

-We're nearly there.

-This stuff I'm looking forward to because this is...

1:00:571:01:00

-Rachel, this is fantastic.

-What's that?

-Tell us about this.

1:01:001:01:04

-What is it?

-Pisco. It's a drink.

1:01:041:01:06

That's it. Now we're going to put a bit of pisco.

1:01:061:01:09

This is black pisco. This is pisco from Peru.

1:01:091:01:11

It's a spirit that's made from grape. Pure grape juice.

1:01:111:01:16

Eight kilograms of grapes goes into making one litre of pisco.

1:01:161:01:20

Smells pretty good.

1:01:211:01:23

-Would you use that in cocktails or what?

-Yes, you use that in cocktails.

1:01:231:01:27

We make a fantastic national cocktail

1:01:271:01:30

called a Pisco Sour at Ceviche.

1:01:301:01:32

People love that. We are then going to put the onions.

1:01:321:01:36

I've got my chips here but we are going to finish off the chips,

1:01:371:01:40

not with normal salt, you've got some of this...

1:01:401:01:43

Lovely, yes. So we're going to put some Sal de Maras.

1:01:441:01:47

That's pink salt from Maras,

1:01:471:01:50

which is just near Cusco where Machu Picchu is.

1:01:501:01:54

Absolutely delicious salt.

1:01:541:01:56

Now we're going to put the tomatoes.

1:01:561:01:58

And then the chillies, the Amarillo chillies.

1:01:581:02:00

Beautiful.

1:02:001:02:03

-It's very colourful.

-And just bring that in there.

1:02:031:02:06

I think you're going to love this.

1:02:061:02:08

Do you know we need a bit of the marinade just to finish it off?

1:02:081:02:12

I'll get this spoon cos we're ready to serve it.

1:02:171:02:19

It's still jumping. And that's it.

1:02:191:02:20

-Lovely.

-There you go.

-Thank you very much.

1:02:221:02:25

I'm going to start with the beef.

1:02:251:02:27

-Yeah.

-Beautiful. Here we go.

1:02:271:02:30

-So with that fillet, they cook very, very quickly.

-That's right.

1:02:341:02:37

And it's been marinated, so it's got tons of flavour.

1:02:371:02:40

-And then we've got a... Lovely. Thank you.

-Get prepared.

1:02:411:02:43

-Get prepared.

-That goes on there.

-Come on.

-We're ready, we're ready.

1:02:431:02:48

-There we go.

-And we want some of that sauce over the top.

1:02:481:02:51

-Yeah, beautiful.

-So tell us what that is again?

-That is beef...

1:02:511:02:55

..stir-fry, Peruvian beef stir-fry, lomo saltado,

1:02:561:02:59

it's jumping, it's delicious.

1:02:591:03:01

It is delicious. I tried it earlier.

1:03:011:03:02

It is. We'll put a little bit more herbs on the top for you.

1:03:071:03:10

And then this is what you get to dive into.

1:03:101:03:12

-I could get really used to this.

-Look at that.

1:03:121:03:14

-Are you coming back, then, are you, now?

-Ho-ho.

1:03:141:03:17

-Dive in.

-Start with the chips.

-Yeah, start with the chips.

1:03:171:03:20

I mean, it's the spices, I tried this in rehearsal,

1:03:201:03:23

it's the spices that you put on there

1:03:231:03:25

that give this a really great flavour.

1:03:251:03:27

It's a bit of the cumin, we've got some oregano there.

1:03:271:03:29

Then we've got some chilli, some Amarillo chilli

1:03:291:03:31

which has got tons of flavour.

1:03:311:03:33

-That beef fillet has been marinating as well.

-So much flavour.

1:03:331:03:37

-Brilliant.

-It really is.

-Really good.

-Yes, it's brilliant.

1:03:371:03:40

An excellent dish from Martin there. And I can confirm that our Michaela

1:03:441:03:47

still goes out raving to DJ Chef.

1:03:471:03:50

And she's going to murder me for that one.

1:03:501:03:52

Now it's time for another classic Saturday Kitchen Omelette Challenge

1:03:521:03:55

as Ken Hom takes on Mark Sargeant.

1:03:551:03:57

And knowing Ken, I'd make yourself comfortable for this one.

1:03:571:04:01

Let's get down to business.

1:04:011:04:02

All the chefs that come on to this show

1:04:021:04:04

battle it out against the clock and each other

1:04:041:04:06

to test how fast they can make a straightforward three-egg omelette.

1:04:061:04:09

This is interesting.

1:04:091:04:10

Ken, you are not quite at the bottom of our leaderboard.

1:04:101:04:12

No, thanks a lot.

1:04:121:04:13

-But you're not far off. 1 minute 14 seconds.

-This is the respect I get.

1:04:131:04:16

No, it's not... That's where you are. That's where you are.

1:04:161:04:19

-But 39 seconds?

-At least I'm off the bin now.

1:04:191:04:21

At least I'm off the bin now, though.

1:04:211:04:23

-Well, you are off the bin but not that great.

-Shocking.

1:04:231:04:26

-I know. It's really bad.

-Have you been practising?

-No.

1:04:261:04:28

You can choose whatever you like

1:04:281:04:29

from the ingredients put in front of you.

1:04:291:04:31

It must be an omelette and not scrambled egg.

1:04:311:04:33

Three-egg omelette, cooked as fast as you can.

1:04:331:04:35

The clock stops as soon as the omelette hits the plate.

1:04:351:04:37

-Are you ready?

-Yeah.

-Yes.

-Three, two, one, go!

1:04:371:04:39

-It's either he's quick or you're slow.

-No, I'm old.

1:04:461:04:49

LAUGHTER

1:04:491:04:53

Right, fast as you can.

1:04:531:04:56

Come on, Ken... Rugby'll be on in a minute!

1:04:561:05:00

-You need new pans, do you know that?

-I don't need new pans.

1:05:001:05:05

I think Ken needs a wok.

1:05:051:05:07

Get it on a plate, get it on a plate.

1:05:071:05:08

-You'll disqualify me again.

-GONG SOUNDS

1:05:081:05:11

There you go. One done.

1:05:111:05:13

-There you go.

-It's even quite nicely...

1:05:141:05:19

Thanks a lot.

1:05:191:05:20

-This is humiliation.

-Do chopsticks really help or do you want a fork?

1:05:201:05:24

Yes, I think it helps a lot.

1:05:241:05:26

Yes, well, it's, you know...

1:05:291:05:31

-Anyone got the Saturday Times?

-It's therapy for me.

1:05:311:05:35

Go on, then.

1:05:351:05:36

Come on, Ken, get it on a plate.

1:05:381:05:39

-Do you want me to wash these up while I'm waiting?

-No, that's OK.

1:05:391:05:42

Looking good. There we go. It's finished.

1:05:421:05:45

-We got there in the end.

-I'm going to go lower, I can see.

1:05:451:05:47

Look at that, that actually looks edible for once, James,

1:05:471:05:50

don't you think?

1:05:501:05:52

-It's...

-No? Diverges in the middle. Mm.

1:05:521:05:54

I love the way you forgot the seasoning inside

1:05:541:05:56

and just sprinkled it on the top.

1:05:561:05:57

-That's presentation.

-Oh, you cheated?

1:05:571:06:00

Well, this one is certainly cooked.

1:06:001:06:02

-I prefer the taste of yours, Ken.

-Oh, that's a shock. What was it?

1:06:081:06:12

-The five spice?

-Yeah.

1:06:121:06:13

But did you beat your time?

1:06:151:06:16

No, did I?

1:06:181:06:20

1.14.

1:06:201:06:22

Well, it felt like one hour 14.

1:06:221:06:23

LAUGHTER

1:06:231:06:25

-But you did beat your time.

-Oh.

-You did it.

-I move up.

1:06:251:06:28

Not by a lot, you don't. 1 minute three seconds.

1:06:281:06:31

-You move up about three places.

-Well done.

-That's better.

1:06:311:06:34

-Congratulations.

-Pretty, pretty good. Pretty good.

1:06:341:06:36

I want to be in the blue, but I'm not there.

1:06:361:06:38

Right, did you beat your time of 39 seconds?

1:06:381:06:40

Yeah, I beat my time, for sure. But, you know...

1:06:401:06:43

Who do I want to beat over there? Ainsley, I suppose.

1:06:431:06:45

-You want to beat Ainsley?

-Yeah.

1:06:451:06:47

-You are quicker than that.

-Oh, OK, good.

1:06:471:06:50

Are you quicker than Ainsley?

1:06:501:06:51

At 38 seconds? You are quicker than him.

1:06:511:06:53

Oh, really?

1:06:531:06:54

-You are just here...

-Am I on the blue? Oh, I'm not.

1:06:541:06:57

..with the Hairy Biker Boys.

1:06:571:06:58

Mr Tony Tobin and Lawrence Keogh at 32 seconds. That's pretty good.

1:06:581:07:02

APPLAUSE

1:07:021:07:05

Good job it's not on taste, though.

1:07:051:07:06

Not the slowest omelette I've ever seen from Ken, there.

1:07:111:07:13

In fact, both improved on their times. Well done, everyone.

1:07:131:07:16

Now it is over to Vivek Singh who is serving up

1:07:161:07:18

goat and sweetcorn curry with chickpea bread.

1:07:181:07:21

Great to have you back on the show again, Vivek.

1:07:211:07:23

-Great to be back, James.

-Good to have you on the show again.

1:07:231:07:26

Unusual, well, unusual meat for this one.

1:07:261:07:29

Shall we start off with goat and people's idea of goat?

1:07:291:07:33

-But it is hugely popular in India.

-It is. It is incredibly popular.

1:07:331:07:36

I mean, I was in India last week and I went out to a butcher shop

1:07:361:07:38

and said, "You know, the meat you are selling, is this lamb or goat?"

1:07:381:07:41

And he said, "What? You have got to be kidding me!"

1:07:411:07:43

-He almost took offence.

-Because it would always be goat.

1:07:431:07:46

-It would always be goat.

-Right, OK.

1:07:461:07:48

We treat it the same way as what we do lamb, though.

1:07:481:07:51

It tastes, it tastes almost like a mild,

1:07:511:07:53

mild cut of lamb, would you say?

1:07:531:07:55

Yes, it'll be slightly more earthier,

1:07:551:07:57

I find it slightly more earthy,

1:07:571:07:58

but you cook it exactly the same way as lamb.

1:07:581:08:00

Right, I'm going to do this bread.

1:08:001:08:01

The curry here, for the curry here,

1:08:011:08:03

we've got some spices, some onion, garlic and chilli paste.

1:08:031:08:07

-Some corn and the goat meat.

-Yeah.

1:08:071:08:09

Which I'll start off with marinating it slightly.

1:08:091:08:12

Now, this bread for this.

1:08:121:08:13

We've got some onions, we've got some red onions, spring onions,

1:08:131:08:17

we've also got some ginger,

1:08:171:08:19

a little bit of chilli, this chickpea flour,

1:08:191:08:22

and some plain flour, a bit of water

1:08:221:08:23

and then tell us what the spices are here.

1:08:231:08:25

Well, you've got a tiny bit of black onion seed, ajowan,

1:08:251:08:28

carom seeds, then turmeric, that's pretty much what you've got.

1:08:281:08:31

OK.

1:08:311:08:32

The meat here, itself, I'm going to marinate it

1:08:321:08:35

with a tiny bit of coriander powder, some salt, and some turmeric.

1:08:351:08:39

And this is, this bit you could have done beforehand,

1:08:411:08:44

you could do it and let it marinate overnight,

1:08:441:08:47

but ten or 15 minutes would suffice.

1:08:471:08:49

On the cuts of meat for the goat,

1:08:491:08:50

is it the same as the cuts of meat that you get on the lamb?

1:08:501:08:52

-You get the saddle and the shoulder...

-Exactly the same.

1:08:521:08:55

-All that kind of stuff?

-The same cuts of meat that you...

1:08:551:08:58

So what would that be, then?

1:08:581:08:59

That would be like diced shoulder, there?

1:08:591:09:01

This is diced shoulder, yes. That's right.

1:09:011:09:04

So start off the pan with a bit of ghee.

1:09:041:09:09

You've got clarified butter.

1:09:091:09:11

You could use vegetable oil if you liked.

1:09:111:09:13

-But you can buy that nowadays.

-Yes, it's readily available.

-Yeah.

1:09:131:09:19

-I am going to just sort of use some that I marinated before.

-Right.

1:09:191:09:25

And how long does that go in the fridge for, then?

1:09:251:09:27

This has been in the fridge for about half an hour.

1:09:271:09:29

-OK.

-This has been in the fridge for half an hour.

1:09:291:09:31

Like I said, you could marinate it overnight if you like to.

1:09:311:09:36

In the hot ghee,

1:09:361:09:38

which is nice and smoking, you add some cloves, cardamom.

1:09:381:09:42

-Right.

-Cumin...

1:09:431:09:46

bay leaf and stuff, and then I just go straight with the marinated goat.

1:09:481:09:52

Is that just plain yoghurt you've got there, full fat yoghurt?

1:09:521:09:55

Just a regular, plain, full fat yoghurt

1:09:551:09:58

and the idea is to brown the meat up

1:09:581:10:01

slightly, sort of cook it off.

1:10:011:10:06

You are going to brown it in that pan?

1:10:061:10:08

It's a bit hot, isn't it? There you go.

1:10:081:10:10

That's all right. It's absolutely fine.

1:10:101:10:12

-And just turn it around.

-Spices in there first of all.

1:10:131:10:15

Yeah, the spaces need to go in first.

1:10:151:10:17

Whenever you are using whole spaces, you would want to sort of...

1:10:171:10:21

You would want to have them first thing in the oil, so it's...

1:10:211:10:25

There is a sink back there if you want to wash your hands.

1:10:251:10:27

There you go.

1:10:271:10:29

In here, I've got everything else that I have just chopped up.

1:10:291:10:33

In we go with the flour, the chickpea flour, and we just

1:10:331:10:35

add a little bit of water, I take it just to combine this, yeah?

1:10:351:10:38

Yeah, only ever so slightly just to get a slightly stiff dough.

1:10:381:10:43

Not too much water. You don't want it to be too wet.

1:10:431:10:46

Cos the chickpea flour absorbs water a lot quicker than plain flour.

1:10:461:10:49

Yeah. It does. Also because the onions

1:10:491:10:51

and the other things that have gone into it.

1:10:511:10:53

A little bit of garlic into this.

1:10:531:10:56

So with it being the meat in this,

1:10:561:10:57

is this the northern part of India, then?

1:10:571:11:00

This is Rajasthani, it's a very traditional sort of Rajasthani dish.

1:11:001:11:04

With goat. It's a very dry and arid climate. Not much grows there.

1:11:041:11:10

-So it's... And then...

-Apart from goat.

1:11:101:11:13

Goat is a preferred cattle, really.

1:11:131:11:15

-Right.

-Because they don't need much to live off but it's...

1:11:151:11:18

-They are reared both for milk and for meat.

-Yeah.

1:11:191:11:22

Just a tiny bit more.

1:11:221:11:24

So you mix that together, leave that to one side.

1:11:251:11:28

And we end up with...

1:11:281:11:29

We have got a paste of onions and chillies and garlic in there.

1:11:291:11:33

That's in that one.

1:11:331:11:34

So that goes straight in as well.

1:11:361:11:38

So would you use, I mean, things like the saddle of goat,

1:11:381:11:41

what would you do with that? Just pan-fry it?

1:11:411:11:43

Well, you know, traditionally, when you are buying meat

1:11:431:11:46

in India, you don't go around choosing saddles and racks.

1:11:461:11:49

You just get the whole carcass chopped up,

1:11:491:11:52

with the meat, with the bone in there.

1:11:521:11:54

And you just cook the whole thing together. The whole thing is cooked.

1:11:541:11:58

And then when you are eating, you get sort of different textures.

1:11:581:12:02

You get a piece with meat, with the bone, with just meat or...

1:12:021:12:06

And it's just, you know,

1:12:061:12:07

your entire meal is a discovery of textures, really.

1:12:071:12:10

And so you cook it with heart, liver, everything in there.

1:12:111:12:15

-The whole lot?

-Yeah, everything, everything.

1:12:151:12:17

-That's how you buy your meat back in India.

-OK.

1:12:171:12:19

So what is going in there now, then? What have we got in here?

1:12:191:12:22

Well, I've got in the same blender, you sort of mix the onions

1:12:221:12:28

and we are going to coarsely chop the...corn, the sweetcorn.

1:12:281:12:32

And that is going to go into this as well.

1:12:321:12:34

-OK. So does that thicken the curry as well or not?

-It will, it will.

1:12:361:12:40

Both thicken and sweeten the sort of flavour of the curry.

1:12:401:12:44

There you go. I've got my bread here.

1:12:441:12:47

-Now, you have been in India recently?

-Yes.

-On this train.

1:12:471:12:51

Tell us about the train, then. Fascinating, this.

1:12:511:12:54

Oh, it's, you know, it's a brand-new sort of luxury train been launched

1:12:541:12:57

in India, the railways have launched this most ambitious train journey.

1:12:571:13:01

And it has been dubbed as a really incredible sort of luxury train.

1:13:011:13:06

State of the art. Travels through the country.

1:13:061:13:09

It's a really pan-Indian journey.

1:13:091:13:10

And you get to see a lot of places in the span of ten days.

1:13:101:13:14

But it takes out the niggle of actually packing

1:13:141:13:16

and catching flights between.

1:13:161:13:18

Is this like when they have those amazing...

1:13:181:13:19

It's almost like a ... well, it is a hotel on a train, isn't it?

1:13:191:13:22

It is, it is actually a hotel on the train.

1:13:221:13:24

That is what it is. You get off at different places every day

1:13:241:13:27

and go off and explore different markets and...

1:13:271:13:31

And forts and palaces and what have you.

1:13:311:13:33

-Right, so how long do we cook that for, then?

-At this point...

1:13:331:13:37

We have got the onions and the corn and everything else into it.

1:13:371:13:41

-Add a bit of stock.

-Yeah.

1:13:411:13:44

-You could use lamb stock or chicken stock if you are using any.

-OK.

1:13:441:13:47

And then sort of let it simmer.

1:13:471:13:50

So we cook that for, what? 45 minutes?

1:13:501:13:52

Yeah, you cook it really slow and long.

1:13:521:13:55

Till the goat is really tender and all the sort of flavour

1:13:551:13:58

from the sweetcorn and the spices and everything

1:13:581:14:00

has kind of permeated in.

1:14:001:14:02

-And...

-Where was the millions of chillies that you got in?

1:14:021:14:05

-Well, it went into the onion and the garlic paste.

-Right.

1:14:051:14:08

And so I had a couple of chillies and there. A couple? Four or five.

1:14:081:14:12

LAUGHTER

1:14:121:14:15

Are you all right, Tim? Breakfast.

1:14:151:14:19

It is breakfast.

1:14:191:14:20

Now, apart from going to India

1:14:201:14:22

and bits and pieces, you have got this great,

1:14:221:14:24

these masterclasses which I am interested about at the restaurant.

1:14:241:14:27

That's right. We launched Cinnamon Kitchen

1:14:271:14:29

a year and a bit ago,

1:14:291:14:30

and last year was all about Cinnamon Kitchen,

1:14:301:14:32

there was a lot of sort of, we won a lot of awards and, you know,

1:14:321:14:35

sort of, it got, it took a fair bit of my time.

1:14:351:14:37

And then we started cookery masterclasses.

1:14:371:14:41

-And they've been going really well.

-Right.

-There is a lot of...

1:14:411:14:45

-There is a lot of interest around that. We do one every month.

-Yeah.

1:14:451:14:48

And so that has been that.

1:14:481:14:51

And then going forward this year, we just realised time just flies.

1:14:511:14:55

We are getting into the tenth year of Cinnamon Club,

1:14:551:14:58

so we are planning some really big celebrations around,

1:14:581:15:01

around the tenth year.

1:15:011:15:04

Yeah.

1:15:041:15:06

-And so that's one of the things.

-What have you put in there, then?

1:15:061:15:08

Cos we've missed that. What have you put in there?

1:15:081:15:11

-This is the curry that has been cooking for about 45 minutes.

-Yeah.

1:15:111:15:14

It's really nice and slow,

1:15:141:15:15

and I just let it down slightly with a bit of yoghurt

1:15:151:15:18

and finished off with a bit of fresh coriander, and that's it.

1:15:181:15:20

And that's it? So the coriander goes in at the last minute.

1:15:201:15:23

The bread over here.

1:15:231:15:24

I take it you just basically, you don't put any butter in here,

1:15:241:15:26

-this is just ghee gone in to glaze it.

-That's it.

1:15:261:15:29

You just cook it... I mean, it's really simple.

1:15:291:15:31

You made the dough, you flatten it out, you cook it here,

1:15:311:15:34

you let it get a nice colour.

1:15:341:15:36

-No yeast, nothing, you just leave it, it's like a...

-Unleavened.

1:15:361:15:38

Really rustic. Very simple sort of kind of bread.

1:15:381:15:41

So it's nearly there. Nearly there. Right, there you go.

1:15:421:15:46

There's your cloth.

1:15:461:15:48

Doesn't need it. Asbestos hands.

1:15:491:15:50

-There you go.

-That's all right.

1:15:501:15:52

And then I'll just flip this over.

1:15:541:15:56

-We like this colour. We like this...

-Oh, you like that bit?

1:16:001:16:02

-You don't like the other bit?

-You need the colour on it.

1:16:021:16:05

And it just sort of gives it a really nice texture as well.

1:16:051:16:08

Right, OK.

1:16:081:16:11

There you go.

1:16:111:16:12

Right, and now I'll just brush this

1:16:141:16:16

over the top and leave you to serve it up.

1:16:161:16:18

So you could do this with rice, anything like that.

1:16:181:16:21

You could serve it with rice. Yes, pilau rice,

1:16:211:16:23

or a simple plain steamed rice would be just as good.

1:16:231:16:26

But this is from the region.

1:16:261:16:27

I mean, chickpea bread is so popular back in Rajasthan.

1:16:271:16:31

-It's...

-Traditional.

-Can you cook that bread ahead of time?

1:16:311:16:35

I beg your pardon?

1:16:351:16:36

Can you cook it ahead of time or do you have to do it...?

1:16:361:16:39

You could cook it ahead of time. It's just such a simple thing to do.

1:16:391:16:42

I must say, it looks delicious.

1:16:441:16:46

There you go. Move that over there.

1:16:471:16:49

-So you use this to mop up the juices, I take it?

-Yeah.

1:16:511:16:54

And then you just sort of...

1:16:541:16:56

And while you've got it,

1:16:591:17:00

you were wondering about the chillies earlier.

1:17:001:17:02

I've got to get some chilli into it.

1:17:021:17:04

You got to get some chilli? You've got five in there already.

1:17:041:17:07

There we go.

1:17:071:17:10

-There you go.

-You couldn't have done without the sprig of coriander.

1:17:101:17:14

Remind us what that dish is again?

1:17:141:17:15

Well, this is Rajasthani-style goat and sweetcorn curry

1:17:151:17:18

with chickpea bread.

1:17:181:17:20

-How delicious is that?

-Yum.

1:17:201:17:21

There you go. I have to say, it smells fantastic.

1:17:271:17:30

-You can smell it from over there.

-Have a seat, Vivek.

1:17:301:17:33

I don't know about goat at just gone 10.15 in the morning.

1:17:331:17:37

Tell us what you think of that.

1:17:371:17:38

The rest of the cast are more worried than me, I think.

1:17:381:17:41

-But like you say, you can use lamb, you could use chicken...

-Oh, wow.

1:17:411:17:44

You could do it with chicken.

1:17:441:17:45

You wouldn't get the same sort of flavours,

1:17:451:17:47

-but guinea fowl would be great.

-Guinea fowl, yes, absolutely.

1:17:471:17:49

Because they farm them now, which is fine.

1:17:491:17:52

What do you reckon to that?

1:17:521:17:54

-That's fantastic.

-But the flavour, explain to people the flavour.

1:17:541:17:57

-It's kind of like lamb, but not as...

-No, absolutely...

1:17:571:18:00

That's that chilli kicking in now, is it?

1:18:001:18:02

Yeah, yeah.

1:18:021:18:03

-I'll be fine. That's me woken up.

-Yeah, exactly.

1:18:041:18:07

-But it is kind of like a mild flavoured lamb.

-It is. It is, yeah.

1:18:071:18:11

It's extraordinary. It keeps coming at you as well.

1:18:121:18:15

A seriously spicy dish from Vivek there,

1:18:181:18:20

that went down very well in the studio.

1:18:201:18:23

Now, when Suzi Perry came to the Saturday Kitchen studio

1:18:231:18:25

to face her food heaven or food hell,

1:18:251:18:27

she told us it would feel like being on top of the podium

1:18:271:18:30

if she got to eat lavender,

1:18:301:18:32

but it would be the pits if she had to face pistachios. Heaven or hell?

1:18:321:18:35

Let's find out.

1:18:351:18:37

Right, it's time to find out

1:18:371:18:38

whether you sent Suzi to eat her food heaven or food hell.

1:18:381:18:40

-Suzi, just to remind you...

-Yeah.

-Your version of food heaven...

-Yes.

1:18:401:18:44

..would be lavender.

1:18:441:18:45

Probably the most unusual thing we have had on the show so far.

1:18:451:18:48

-Why lavender?

-Oh, I just, I love the fragrant taste of it.

1:18:481:18:51

I've had it with ice cream before, I just love the smell of it generally.

1:18:511:18:54

I go to the South of France a lot.

1:18:541:18:56

They've got a beautiful flower market in Nice.

1:18:561:18:58

-I always bring it back to my house.

-Yes, well, you mentioned ice cream,

1:18:581:19:00

I could be doing a lovely ice cream with lavender

1:19:001:19:03

and a lavender custard to go with a hot chocolate fondant.

1:19:031:19:06

There is fondant, a lovely, creamy sort of soft gooey centre.

1:19:061:19:09

Most people think they are uncooked, it's not, there is

1:19:091:19:11

a trick of how to do that.

1:19:111:19:12

Alternatively, it could be the dreaded pistachio nuts over there.

1:19:121:19:16

-Mouldy, disgusting, green nuts.

-These are lovely, look at these.

1:19:161:19:18

-Look at them. They even look vile.

-They look great. Look at them.

1:19:181:19:21

-How can you eat those?

-They are delicious.

1:19:211:19:23

I could do a nice steamed sponge pudding with figs and...

1:19:231:19:28

Yeah, if you had it your way, that's what you'd cook me.

1:19:281:19:30

-And you would make me eat the pistachios.

-I could be doing.

1:19:301:19:32

But it's not up to me, is up to the viewers.

1:19:321:19:34

How do you think they've done?

1:19:341:19:36

I'm hoping that they liked me, and gave me lavender. Did you?

1:19:361:19:39

-I think, I have to say, there must be some biker fans out there.

-Yay!

1:19:391:19:42

Because they have chosen,

1:19:421:19:43

I can't believe the biker fans have chosen lavender because of lavender.

1:19:431:19:46

Probably because of you.

1:19:461:19:48

But, yes, 61% of them have chosen that,

1:19:481:19:49

so if we can lose that out of the way, boys.

1:19:491:19:51

So we need to crack straight on.

1:19:511:19:52

First off, I'm going to get my custard on for this.

1:19:521:19:54

And start cooking the lavender first off.

1:19:541:19:56

So this is for our custard and ice cream.

1:19:561:20:00

It is made exactly the same way.

1:20:001:20:01

-So we are using double cream?

-I always use double cream.

-Aw!

1:20:011:20:04

I use double cream in everything.

1:20:041:20:05

Can I just go and look in your fridge and be rude for a second?

1:20:051:20:08

-What's that?

-Can I just check something out?

-What's that?

1:20:081:20:10

Is that all right? I just want to...

1:20:101:20:11

There is nothing in there.

1:20:111:20:13

No, because when we used to do Housecall together,

1:20:131:20:15

he always used to have the fridge stacked with Mars Bars and Coke.

1:20:151:20:17

-No, I didn't.

-Yes, you did.

-No, I didn't.

1:20:171:20:19

Tell the nation. And he used to put cream on everything.

1:20:191:20:21

I needed it for that time in the morning.

1:20:211:20:23

Anyway, right, if you can separate the eggs for me, boys.

1:20:231:20:25

The egg yolks. We've got quite a lot to separate there.

1:20:251:20:28

-Do you want me to do anything?

-Not at the moment.

1:20:281:20:30

So we have got our lavender here.

1:20:301:20:31

Now, it is advisable, when you are buying lavender,

1:20:311:20:34

the best one to go for is English lavender for cooking.

1:20:341:20:36

But when you go to your garden centre and pick the lavender plants,

1:20:361:20:39

make sure it's not covered in pesticides

1:20:391:20:41

and they've been sprayed with anything.

1:20:411:20:43

And also, when you are growing it at home,

1:20:431:20:45

when you're going to go back and put it at home in your garden,

1:20:451:20:48

put it in a pot if you've got pets. Because my dog...

1:20:481:20:51

..has got a nice special place that he goes to.

1:20:521:20:55

-Oh, does he wee on the lavender?

-So make sure you wash it.

1:20:551:20:59

What you can do is infuse this.

1:20:591:21:01

Now, this is milk and cream,

1:21:011:21:02

Now, what makes ice cream rich isn't the amount of cream.

1:21:021:21:05

A lot of people think it is, but it's normally half and half.

1:21:051:21:07

You can add a little bit more, but it's the amount of egg yolks.

1:21:071:21:10

You want to make your own ice cream.

1:21:101:21:11

You want to set your own little company up, do you?

1:21:111:21:13

Yes, yes, I do, I'd love to start making ice cream

1:21:131:21:15

and selling it, yeah, in the cafe or something like that.

1:21:151:21:18

-And also commercially.

-And she's going to make lavender ice cream.

1:21:181:21:21

-She's going to make lavender ice cream.

-And call it Suzi.

1:21:211:21:23

The top tips are, is the sugar acts as a defrosting agent,

1:21:231:21:27

so sugar is like the same as

1:21:271:21:29

when you put alcohol with this or honey,

1:21:291:21:31

because sugar obviously is honey,

1:21:311:21:33

it's natural sugars, it acts a defrosting agent,

1:21:331:21:36

so the more sugar you put in, the more honey

1:21:361:21:38

or the more alcohol you put in,

1:21:381:21:39

-the less likely your ice cream will have of setting.

-Ah, right.

1:21:391:21:42

So the more sugar you put in, it's that.

1:21:421:21:44

And then the egg yolks here.

1:21:441:21:45

Lovely rich ice cream here. We need to separate those two, mate.

1:21:451:21:48

These in two separate bowls.

1:21:481:21:49

This has got about 12 egg yolks in here per litre.

1:21:491:21:51

Quite a lot of egg yolks in there that we are going to add to this.

1:21:511:21:55

This is for our custard and our ice cream.

1:21:551:21:57

It's exactly the same way of making both.

1:21:571:21:59

I've chosen quite a good diet option, haven't I, here?

1:21:591:22:01

-You have, actually.

-Healthy, dieting.

1:22:011:22:03

If you can butter me these moulds as well?

1:22:031:22:05

Now, this is what we are going to cook our little fondants in.

1:22:051:22:07

These little dariole moulds.

1:22:071:22:09

You can use these available from cookware stores.

1:22:091:22:11

Alternatively, get a teacup. And you can make these using a teacup.

1:22:111:22:16

Make sure it's obviously ovenproof before you put it in the oven.

1:22:161:22:19

But butter it really well with softened butter.

1:22:191:22:21

It's really important that you soften the butter.

1:22:211:22:23

-If you can do those.

-Yeah.

-I'll move that over there.

1:22:231:22:25

Softened butter, vitally, vitally important.

1:22:251:22:27

If you use melted butter, it just sinks to the bottom.

1:22:271:22:30

And then what we are going to do is just line that...

1:22:301:22:32

I'll show you quickly.

1:22:321:22:33

Line that with grated chocolate.

1:22:331:22:35

There we go.

1:22:361:22:37

So just make sure you've got a nice amount

1:22:371:22:39

of dark chocolate around the edge.

1:22:391:22:40

You can use a bit of sugar if you want,

1:22:401:22:42

but dark chocolate is so much nicer.

1:22:421:22:44

Now, what I am going to do, in here, this is for our fondant.

1:22:441:22:47

So this is for our sponge part of the mixture.

1:22:471:22:49

So we have got our milk and our cream boiling up

1:22:491:22:51

and infusing with that lavender in. Now this is quite straightforward.

1:22:511:22:54

If you can whisk me up that, please, mate, that would be great.

1:22:541:22:57

Using the old hand whisk. I need to get that nice and frothy.

1:22:571:23:00

What I am going to do is make our sponge part. We get the egg yolks.

1:23:001:23:04

We take the sugar, and we whisk this up. You can stir that.

1:23:041:23:09

I notice you haven't trusted me to cut anything up here.

1:23:091:23:11

Not chop anything.

1:23:111:23:12

The last time you cooked anything with me, you burnt all your...

1:23:121:23:15

-You cut all your fingers.

-I did cut my finger.

1:23:151:23:17

So what we do is just, this is all getting air into this.

1:23:171:23:20

It's not really that important that you use an electric beater.

1:23:201:23:24

We've only got one. That is why he is having to do this by hand.

1:23:241:23:27

But what we need to do is just whisk this up slightly.

1:23:271:23:31

Like I say, the secret of a chocolate fondant isn't...

1:23:311:23:35

A lot of people think that it is uncooked sponge,

1:23:351:23:38

is, in fact, the chocolate in the centre.

1:23:381:23:40

What I'm going to do is place in some chocolate truffles

1:23:401:23:43

which I have here. Now, normally what you do in a restaurant

1:23:431:23:46

is actually make the chocolate sauce and freeze it,

1:23:461:23:48

and then cut it out with a disc, disc cutter,

1:23:481:23:50

freeze it and then place that in the bottom of the bowl.

1:23:501:23:53

But you can use a bit of chocolate. Saves so much time. So much time.

1:23:531:23:57

But the other ingredients into our chocolate fondant are here.

1:23:571:24:00

We've got some ground almonds, and we've got cornflour,

1:24:001:24:04

so we throw in the ground almonds,

1:24:041:24:05

there we go.

1:24:051:24:07

-That smells amazing.

-And we throw in the cornflour.

1:24:071:24:11

There you go. Lovely, that. And then the chocolate.

1:24:111:24:14

We've got some melted chocolate here.

1:24:141:24:15

I always cook it over a bain-marie.

1:24:151:24:17

Which is basically, my dad always said it was a pan of "hat watter".

1:24:171:24:20

The French call it the bain-marie, don't they? But a bit of that.

1:24:201:24:25

We have got the old dark chocolate which I'm going to pop in there.

1:24:251:24:29

Now, it must be dark chocolate, it doesn't work with milk chocolate

1:24:291:24:32

and it doesn't work with white chocolate.

1:24:321:24:34

Must always be made with dark chocolate, really.

1:24:341:24:37

OK? Fold this together.

1:24:371:24:38

Now, because you're putting cold things into warm chocolate,

1:24:381:24:41

this is the great thing about melting it over a pan of water,

1:24:411:24:45

is you can mix this together and it stops it from setting.

1:24:451:24:48

If you're making a chocolate mousse,

1:24:481:24:49

what will happen is, the minute you add all these ingredients together,

1:24:491:24:53

it will set almost straight away.

1:24:531:24:54

So you just keep going with this. A bit of the cornflour. There you go.

1:24:551:24:59

And then we've got... How are we doing with our egg whites?

1:24:591:25:01

We can throw those in. There we go.

1:25:041:25:06

Now, also the great thing about this cake, this mixture,

1:25:071:25:11

is that you can make it in advance, so you've got this lovely,

1:25:111:25:14

soft mixture almost like a mousse-type mixture...

1:25:141:25:16

-If you can pass me a tablespoon there, decent tablespoon.

-Yeah.

1:25:161:25:19

I'll show you one, and then Marcus can do the rest of them.

1:25:191:25:22

You take your mixture...

1:25:221:25:24

And we place a good tablespoon in there.

1:25:241:25:26

There we go. I am just going to take that off the heat

1:25:271:25:29

just a touch.

1:25:291:25:31

And then we can take a chocolate and make sure it is bang in the centre.

1:25:311:25:34

Right in the centre.

1:25:341:25:36

There, and then take another tablespoon

1:25:361:25:38

and place it over the top.

1:25:381:25:39

Make sure all that chocolate truffle is covered.

1:25:391:25:42

And then what you can do now is bake them in the oven, 200 centigrade,

1:25:421:25:46

400 Fahrenheit, that is gas four.

1:25:461:25:47

Alternatively put them in the freezer,

1:25:471:25:49

they will last in the freezer. Really nicely.

1:25:491:25:51

-And then cook them for about 20 minutes.

-OK.

-So a little bit longer.

1:25:511:25:54

Now for our ice cream.

1:25:541:25:55

And our sauce.

1:25:551:25:57

We have got this mixture which is infused,

1:25:571:25:59

we have got the lavender in there.

1:25:591:26:00

Remember, the English Lavender is generally used for cooking.

1:26:001:26:03

Other than the French lavender.

1:26:031:26:05

See, this is exactly what you need on a Saturday morning

1:26:051:26:07

after you've had a few glasses of wine on a Friday night.

1:26:071:26:09

It's lovely, see? There you go.

1:26:091:26:11

And then we throw that into there, look.

1:26:111:26:13

So nice and simple.

1:26:131:26:14

And then, this is the secret of making a custard.

1:26:141:26:16

Now, it is important when you're doing this,

1:26:161:26:18

particularly in your nice ice cream factory, you get this part right.

1:26:181:26:22

Because what you want to do is cook it so it thickens but not boiled.

1:26:221:26:27

But it must be cooked.

1:26:271:26:28

Otherwise you're going to run into problems later.

1:26:281:26:31

-What happens if it boils?

-It will split.

-Oh!

1:26:311:26:34

So you must, must, mustn't boil.

1:26:341:26:37

So what we do is just stir that around.

1:26:371:26:40

If we can put those in the oven, guys.

1:26:401:26:42

And then take the ones that are in there out.

1:26:421:26:44

I am going take this, this is our custard part.

1:26:441:26:47

That looks great.

1:26:471:26:49

Take it off the heat now, because we don't need any heat.

1:26:491:26:51

Take the chocolate part of this.

1:26:511:26:53

And throw that in. This is for our ice cream.

1:26:531:26:56

Mix that together so it's white chocolate

1:26:561:26:58

and vanilla ice cream, but using the same custard.

1:26:581:27:01

We just make a larger batch. That's it.

1:27:011:27:03

Oh, that's interesting, so you just split it between the two.

1:27:031:27:05

Just split it between the two. That's our custard.

1:27:051:27:07

We can lose that, that out of the way. Thank you very much.

1:27:071:27:11

-We've got a brown plate somewhere.

-It just smells amazing.

1:27:111:27:15

-Just chocolate.

-Pour this mixture over there.

1:27:151:27:18

Like that, so this is the white chocolate and the lavender one.

1:27:201:27:23

Lift that out and then you'll need a bigger ice cream than this, Marian.

1:27:231:27:27

-Yes, I think so.

-Ice cream machine.

1:27:271:27:28

But you pour this into your ice cream machine.

1:27:281:27:31

And you need to use an ice cream machine,

1:27:311:27:33

because as it's freezing, it churns. And that's fine.

1:27:331:27:36

And then, all we do now is just...

1:27:361:27:37

We've got some ice cream in the freezer, as well, guys.

1:27:371:27:40

-Can you get the ice cream out of the freezer?

-I'll get it.

1:27:401:27:43

Some ice cream in there. If you turn those over, that will be great.

1:27:431:27:46

And all we do know...

1:27:461:27:49

is spoon over a little bit of the custard.

1:27:491:27:52

Like that. How are we doing?

1:27:521:27:54

There we go, just scrape them round the edge like that.

1:27:581:28:01

And they should just lift out.

1:28:011:28:02

Look at that. Lovely.

1:28:031:28:05

Bring over the glasses, guys.

1:28:071:28:08

I'm going to put that on the plate like that.

1:28:081:28:10

With a nice scoop of this lavender ice cream. Look at that. Delicious.

1:28:121:28:17

And then if we cut that just down the centre.

1:28:181:28:21

Grab a couple of spoons.

1:28:211:28:22

Grab a spoon. Dive into that.

1:28:221:28:26

And tell me what you think.

1:28:261:28:27

Tell me what you think. Tim has chosen some great wine.

1:28:281:28:32

-Dive in.

-I will.

-You can't get in.

-I'm trying to get in now.

-Superb.

1:28:321:28:37

-Pleased?

-Mm.

1:28:381:28:40

Ice cream custard and chocolate fondant,

1:28:441:28:46

that's got to be everyone's food heaven, is it not?

1:28:461:28:48

Anyway, that is all we've got time for this week, I'm afraid,

1:28:481:28:51

I hope you've enjoyed taking a look back at

1:28:511:28:53

some of our favourite moments from the Saturday Kitchen archives.

1:28:531:28:55

And don't forget, if you want to

1:28:551:28:57

give any of today's studio recipes a try,

1:28:571:28:59

you can find them all on the BBC website.

1:28:591:29:00

Enjoy the rest of your day and we'll see you next week.

1:29:001:29:03