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