14/01/2018

0:00:02 > 0:00:04Good morning, we've got a jam-packed show for you today

0:00:04 > 0:00:06that's bound to beat those January blues.

0:00:06 > 0:00:08So finish off your breakfast, make yourself comfy on the couch,

0:00:08 > 0:00:11and settle in for another serving of Saturday Kitchen Best Bites.

0:00:32 > 0:00:33Welcome to the show.

0:00:33 > 0:00:36Now, take it from me, you are not going to want

0:00:36 > 0:00:38to go anywhere for the next hour and a half, as we've got dishes

0:00:38 > 0:00:41from all over the world to brighten up your winter's morning.

0:00:41 > 0:00:42Coming up...

0:00:42 > 0:00:44King of the one liners, Tim Vine is in the studio

0:00:44 > 0:00:47as he enjoys a potato and anchovy tart with basil oil.

0:00:47 > 0:00:50Rachel Allen is here with a tasty American classic, baked Alaska.

0:00:50 > 0:00:52She makes a chocolate sponge base

0:00:52 > 0:00:54before piling on vanilla ice cream,

0:00:54 > 0:00:57French meringue and hot chocolate sauce.

0:00:57 > 0:00:59And then it's over to Paul Rankin, who is spicing up chicken livers.

0:00:59 > 0:01:02He pan fries the liver in butter and ginger,

0:01:02 > 0:01:04before making a sauce of sherry, sugar,

0:01:04 > 0:01:08soy sauce, cream and coriander, served with a crispy noodle cake.

0:01:08 > 0:01:10And it is Australia versus New Zealand as Lyndey Milan

0:01:10 > 0:01:11takes on Hamish Brown

0:01:11 > 0:01:14in the Saturday Kitchen Omelette Challenge.

0:01:14 > 0:01:17James Tanner is here with a smoking hot fish dish.

0:01:17 > 0:01:20He pan-fries smoked haddock before making a leek risotto

0:01:20 > 0:01:22and serving with a poached egg and mustard foam.

0:01:22 > 0:01:23And finally, Emma Willis is here

0:01:23 > 0:01:26to face her food heaven or her food hell.

0:01:26 > 0:01:27Will she get her food heaven,

0:01:27 > 0:01:30herb crusted rack of lamb with dauphinoise potatoes

0:01:30 > 0:01:33and spinach and basil timbale, or her food hell,

0:01:33 > 0:01:35honey confit duck legs with Puy lentils?

0:01:35 > 0:01:37You're going to have to stay tuned until the end of the show

0:01:37 > 0:01:39to see what she got.

0:01:39 > 0:01:41But before all that, a very young looking Daniel Galmiche is here

0:01:41 > 0:01:45with a chicken and truffle treat.

0:01:45 > 0:01:47What are we cooking? I mean, you mentioned the truffle.

0:01:47 > 0:01:49It is going to go under the skin, chicken leg...

0:01:49 > 0:01:50What is the dish called?

0:01:50 > 0:01:55..organic. It is called roasted breast of chicken with truffle.

0:01:55 > 0:01:57- Yeah.- Sauteed new potatoes... - Yeah.

0:01:57 > 0:02:01..with spring onion and de glace with a bit of...

0:02:01 > 0:02:03- Very, very classically French, this. - Very classic.

0:02:03 > 0:02:05I'm going to get off and do the potatoes first.

0:02:05 > 0:02:08Do the potatoes for me, the lardons, and I'm going to do the chicken.

0:02:08 > 0:02:10Now, running through the ingredients,

0:02:10 > 0:02:12- we've got some chervil, we've got baby leeks...- The baby leeks.- Yeah.

0:02:12 > 0:02:16New potatoes. Truffle. That is the small juice of the truffle.

0:02:16 > 0:02:19I had the truffle in the freezer and kept it like this,

0:02:19 > 0:02:21- because it keeps very well.- OK.

0:02:21 > 0:02:23And I collected that, which will be fantastic.

0:02:23 > 0:02:25A bit of chicken stock that we've got in there.

0:02:25 > 0:02:26And a bit of chicken stock.

0:02:26 > 0:02:28- Pancetta.- A bit of pancetta. - Lovely, right, fire away.

0:02:28 > 0:02:32- So what are we doing first?- Well, I'm going to do the chicken first.

0:02:32 > 0:02:35Now, there's been a lot of talk about chicken

0:02:35 > 0:02:38- in the press recently. - Yes, that is correct, yes.

0:02:38 > 0:02:40One of the most famous sort of French chicken

0:02:40 > 0:02:42- is the poulet de Bresse. - The poulet de Bresse.

0:02:42 > 0:02:45It is regarded as what? The king of...

0:02:45 > 0:02:48The king, yeah, it's been voted for years and years

0:02:48 > 0:02:50the king of chicken. Yes.

0:02:50 > 0:02:53- And it is the big, white, sort of... - It is the big, white one, yes.

0:02:53 > 0:02:56- That's right.- A big, white one. - Beautiful flesh.

0:02:56 > 0:02:58Really good quality chicken, yes, fantastic,

0:02:58 > 0:03:00very popular in France, obviously.

0:03:00 > 0:03:04- But over here, a lot of chefs... - A nice British one.

0:03:04 > 0:03:07- Yes. Organic farm. Organic one. - So what are we doing here then?

0:03:07 > 0:03:11So we do a truffle, now, I'm going to put it under the skin.

0:03:13 > 0:03:15Right, tell us a little bit about this truffle, then.

0:03:15 > 0:03:20- Frenchmen and truffle...- That is a black Perigord truffle.- Yes.

0:03:20 > 0:03:23So Perigord, ie, Perigord in the South of France near Gascony.

0:03:23 > 0:03:26- This is just half of one? - Yeah, half one.

0:03:26 > 0:03:29So imagine, it's very pungent, very strong,

0:03:29 > 0:03:32but very delicate at the same time. Gorgeous.

0:03:32 > 0:03:34And how much for one of those?

0:03:34 > 0:03:40This one was 75g at £850 a kilo, which means 67 quid a truffle.

0:03:40 > 0:03:43- £67 just for that bit? - Just for that.

0:03:43 > 0:03:46So, you know, but you don't need to buy those ones.

0:03:46 > 0:03:49But you compare that with a white truffle, which is even rarer,

0:03:49 > 0:03:51and much stronger in flavour...

0:03:51 > 0:03:53I bought a white truffle last year, the price was

0:03:53 > 0:03:56£2,700 per kilo.

0:03:56 > 0:03:58So if you're looking for something like that,

0:03:58 > 0:04:00that would probably be, what? Maybe £300 for one that size?

0:04:00 > 0:04:03- For a white truffle? - Yeah, yeah, it would be. Yeah.

0:04:03 > 0:04:06The biggest one has actually just been sold.

0:04:06 > 0:04:10Well, the biggest one recently has been sold for £165,000.

0:04:11 > 0:04:14- That was a white one. - That's incredible. Yeah, I know.

0:04:14 > 0:04:16A big white truffle from Alba, wasn't it?

0:04:16 > 0:04:18But Perigord is the most famous region.

0:04:18 > 0:04:20It is one of the most famous regions,

0:04:20 > 0:04:23but I come from the east of France, near Burgundy,

0:04:23 > 0:04:26we do have truffles, as well.

0:04:26 > 0:04:28And instead of using pigs, which they used to do traditionally

0:04:28 > 0:04:30to go hunting, they use dogs now.

0:04:30 > 0:04:32They use the dog because the pig was eating the truffle.

0:04:32 > 0:04:33HE LAUGHS

0:04:33 > 0:04:34Lucky pig.

0:04:36 > 0:04:38So we are going to put some oil in a pan. There.

0:04:38 > 0:04:40So you have just basically

0:04:40 > 0:04:42taken the slices of truffle underneath the skin.

0:04:42 > 0:04:43That's right, yeah.

0:04:45 > 0:04:46- OK.- That's the one, yeah.

0:04:46 > 0:04:49So I'm going to just seal it.

0:04:49 > 0:04:53Pan-fry it a little bit. But light colour.

0:04:53 > 0:04:55I don't want the skin to burn.

0:04:55 > 0:04:56I want to still see the truffle,

0:04:56 > 0:05:00and at the same time, the skin will retract

0:05:00 > 0:05:03a bit less than if the pan was boiling.

0:05:03 > 0:05:04Yeah.

0:05:04 > 0:05:05OK, skin first.

0:05:08 > 0:05:12I have blanched, rather, just blanched the sliced potatoes there.

0:05:12 > 0:05:14Yeah.

0:05:14 > 0:05:16- I'm going to blanch the... - We are going to blanch the leek.

0:05:16 > 0:05:18Blanching the bacon as well,

0:05:18 > 0:05:20blanching the pancetta is quite important as well.

0:05:20 > 0:05:22The reason behind that too,

0:05:22 > 0:05:24it's because sometimes it can be very salty.

0:05:24 > 0:05:26So to remove some of the salt out

0:05:26 > 0:05:29- and, obviously, be easier for me to roast them.- Right.

0:05:29 > 0:05:33- What's next?- Now we are cooking that. It's not a complicated dish.

0:05:33 > 0:05:35But it is really nice,

0:05:35 > 0:05:37very easy to do, very fresh,

0:05:37 > 0:05:39and it's of season because of the truffle.

0:05:42 > 0:05:44But, I mean, you can buy truffles,

0:05:44 > 0:05:46although they are in season now, you can buy truffles in the oil.

0:05:46 > 0:05:48A small jar, yes.

0:05:48 > 0:05:50The small ones, which are more like this sort of stuff.

0:05:50 > 0:05:52- Like this one, yeah. - Which is about £8 to £10.

0:05:53 > 0:05:56So that's all the colour I need there.

0:05:56 > 0:05:58A little bit of truffle oil, which is really nice,

0:05:58 > 0:06:01you could actually put a little bit of truffle oil with it as well.

0:06:01 > 0:06:02- Yes, we can.- It's quite strong.

0:06:02 > 0:06:05- But, you know, in France, as well, you keep them in rice.- Yeah.

0:06:05 > 0:06:10- You put a small kitchen towel, wrap the...- This is fresh truffle, yeah?

0:06:10 > 0:06:11Yeah, the fresh one.

0:06:11 > 0:06:12Put in a jar with some rice

0:06:12 > 0:06:14and the rice takes all the flavour of the truffle.

0:06:14 > 0:06:16They use that for the truffle,

0:06:16 > 0:06:19they put eggs on the top because the eggshells are porous.

0:06:19 > 0:06:20You can make truffle scrambled eggs

0:06:20 > 0:06:23by actually not putting any truffle in there at all.

0:06:23 > 0:06:25- That's correct, yes.- Get away with...- Put that in the oven.

0:06:25 > 0:06:29- There you go.- Which one?- The left-hand side, probably that one.

0:06:31 > 0:06:35- OK, we've got another one in. - How long would you cook that for?

0:06:35 > 0:06:37About ten minutes, it's going to be,

0:06:37 > 0:06:39leave it in there, ten, 12 minutes max.

0:06:39 > 0:06:41We are going to blanch that one as well.

0:06:41 > 0:06:43- Right, well, I'll... - You've done that.

0:06:43 > 0:06:46Probably put that one on that one there.

0:06:46 > 0:06:48- That's your...- Bacon.

0:06:48 > 0:06:49Bacon going in there as well.

0:06:51 > 0:06:54I love, actually, bacon, potato and leek, and with the truffle,

0:06:54 > 0:06:57I'm going to do a small Julienne, again, some more truffle.

0:07:00 > 0:07:04- Lovely.- And I am going to... - I'll take this piece of chicken out.

0:07:05 > 0:07:07Let it rest, there.

0:07:07 > 0:07:08Drain off the fat,

0:07:08 > 0:07:10cos you are going to use this for your sauce, aren't you?

0:07:10 > 0:07:12That's right, yeah.

0:07:17 > 0:07:20- The truffle. I know, it absolutely smells delicious.- Isn't it gorgeous?

0:07:20 > 0:07:24- I am going to put a little bit of chicken stock in here.- Yeah.

0:07:26 > 0:07:28So tell us a little bit about the Clermont Club,

0:07:28 > 0:07:31- because it is a private members club.- It is a private members club.

0:07:31 > 0:07:34It's a beautiful building, it's in Berkeley Square. And...

0:07:36 > 0:07:40..when I took it, I knew then it was a private club,

0:07:40 > 0:07:43so therefore you can't get the ratings like I'm used to

0:07:43 > 0:07:45and I like the challenge of the ratings.

0:07:45 > 0:07:47Because you mentioned the ratings, Michelin star,

0:07:47 > 0:07:49nearly every restaurant you've worked in,

0:07:49 > 0:07:51- you've gained a Michelin star. - That's correct, yeah.

0:07:51 > 0:07:52It's going to be quite difficult,

0:07:52 > 0:07:55cos the Michelin don't really rate private clubs, do they?

0:07:55 > 0:07:56No, they don't.

0:07:56 > 0:07:59But I don't say that it will not be open to the public one day.

0:07:59 > 0:08:00Right, OK.

0:08:00 > 0:08:02Which...

0:08:02 > 0:08:04The Clermont Club was where Lord Lucan was

0:08:04 > 0:08:06before he went missing, wasn't it?

0:08:06 > 0:08:09It's a different challenge and I put my name to the restaurant,

0:08:09 > 0:08:13and so it's other things that are going on.

0:08:13 > 0:08:17We are refurbishing the kitchen, we are doing really...

0:08:17 > 0:08:20- So just in case we decide to open... - OK.- ..to the public.

0:08:20 > 0:08:23So, anyway, what have you got in here, then?

0:08:23 > 0:08:26De glace with a little bit of the chicken.

0:08:26 > 0:08:29I put the juice of the truffle and a bit of butter.

0:08:29 > 0:08:31This creates an instant sauce, doesn't it, really?

0:08:31 > 0:08:34An instant sauce, yeah. Put a little bit of truffle.

0:08:34 > 0:08:37A little bit of truffle. That's 20 quid just gone in there.

0:08:37 > 0:08:39It is just 20 quid gone in there.

0:08:39 > 0:08:41A little bit of this there.

0:08:41 > 0:08:44- So where do you want the leeks? - Leeks? Back on here as well.

0:08:44 > 0:08:45- This one?- Yeah.

0:08:47 > 0:08:50- And...- It's a great combination, this, isn't it?

0:08:50 > 0:08:54I love it. It's really fantastic, yes.

0:08:54 > 0:08:57A little bit of chive, I am going to put in the jus, there.

0:08:57 > 0:09:00- Chervil.- Chervil, excuse me, it's correct, yes.

0:09:02 > 0:09:06- There we go, ready when you are. - And as soon as that is ready...

0:09:08 > 0:09:09Do you want the truffle in there as well?

0:09:09 > 0:09:12I am going to... Again, some more truffle.

0:09:12 > 0:09:16- Very rich dish, but...- Another 20 quid.- Another 20 quid, yes.

0:09:16 > 0:09:18I am a Yorkshireman, so there is about three quid just on this knife,

0:09:18 > 0:09:20so I'm going to pick all that lot up.

0:09:22 > 0:09:24- I feel I should be licking the board, but go on, then.- OK?

0:09:24 > 0:09:27- There you go, right. Serve it up. - So serve it up.

0:09:31 > 0:09:34- A big spoon. Thank you. - There you go.- Lovely.

0:09:42 > 0:09:45- Looks fantastic. - Just this combination of potatoes...

0:09:45 > 0:09:48- The flavour is tremendous. I love it.- Yeah. It's great.

0:09:49 > 0:09:52And it helps so much when you put on £60 worth of truffle.

0:09:52 > 0:09:54Oh, a huge difference. Completely.

0:09:56 > 0:10:02- You don't need to be extravagant, but it's just so wonderful.- OK.

0:10:02 > 0:10:06- Chicken.- Chicken.- Yes. The flavour should be tremendous too.

0:10:06 > 0:10:08Look at that. Look at the truffle there.

0:10:10 > 0:10:11- Over the top.- Over the top.

0:10:11 > 0:10:13It is a very simple dish.

0:10:15 > 0:10:16There you have it, there is a hot pan there.

0:10:16 > 0:10:20- Yeah, I know, I just burnt myself already.- There you go.

0:10:20 > 0:10:21Sauce over the top.

0:10:23 > 0:10:26Looks and smells absolutely spectacular.

0:10:26 > 0:10:27Very pungent, isn't it?

0:10:27 > 0:10:30So, Daniel, remind us what that dish is again?

0:10:30 > 0:10:34Roasted breast of organic chicken with a black Perigord truffle,

0:10:34 > 0:10:36sauteed potatoes with bacon...

0:10:37 > 0:10:38..spring onion and truffle.

0:10:40 > 0:10:41About 80 quid.

0:10:46 > 0:10:49And that is why that truffle is going in my pocket.

0:10:49 > 0:10:50THEY LAUGH

0:10:50 > 0:10:52- There you go, right. - Come on over here, Daniel.

0:10:52 > 0:10:55This is where you get to dive in.

0:10:55 > 0:10:57I don't know about you, but truffle for breakfast,

0:10:57 > 0:11:00never really had that before. Tell us what you think.

0:11:00 > 0:11:03- Right.- Could smell it first, huh? - Smell it.- You get the whole...

0:11:03 > 0:11:04The flavour.

0:11:04 > 0:11:07Most people think of truffles, they think of either truffle oil,

0:11:07 > 0:11:10- which is very, very strong and pungent.- I think it is too strong.

0:11:10 > 0:11:13- Black truffles are not as strong. - Not that strong.

0:11:13 > 0:11:17- I'm going to avoid the bacon lardon, if I may.- OK.- That's...

0:11:17 > 0:11:19- You can do without it.- That is fatty pork, isn't it, really?

0:11:19 > 0:11:21Tell us what you think.

0:11:21 > 0:11:26- Yes, but it is roasted, it's not any more...- Good?- Mm.

0:11:27 > 0:11:29Yeah, no, that's lovely.

0:11:29 > 0:11:32You'd need to learn to get a bigger spoonful.

0:11:32 > 0:11:34It's not coming back.

0:11:35 > 0:11:37But other than that, other than chicken,

0:11:37 > 0:11:40you could do it with some other things, probably fish? Maybe?

0:11:40 > 0:11:42You could do it with a nice piece of fish,

0:11:42 > 0:11:43even with truffle, it works well?

0:11:43 > 0:11:46Well, I haven't tried, actually, unless you do a salad,

0:11:46 > 0:11:49like you said, with a drop of truffle oil.

0:11:49 > 0:11:51Maybe something that can go with it.

0:11:51 > 0:11:53- That is fantastic. - Mm. Really good.

0:11:53 > 0:11:54It smells wonderful.

0:11:54 > 0:11:56It's supposed to, it's about 60 quid's worth on there.

0:12:01 > 0:12:04Daniel Galmiche there, with a great dish for those special occasions.

0:12:04 > 0:12:07Coming up, James makes comedian Tim Vine a potato and anchovy tart,

0:12:07 > 0:12:10but first we join Rick Stein on his travels around Thailand

0:12:10 > 0:12:13as he comes across a seriously spicy soup.

0:12:15 > 0:12:18I caught the train to go south heading for Phuket,

0:12:18 > 0:12:22that all-too-familiar holiday destination for so many people.

0:12:24 > 0:12:27This is my stop at the terminus at Surat Thani.

0:12:30 > 0:12:33I was met here by Toto, my new interpreter.

0:12:33 > 0:12:36- Hi.- Toto.- Good morning, Rick, good morning.

0:12:36 > 0:12:40I mentioned Thailand's most famous dish, the hot soup, Tom Yum Goong.

0:12:40 > 0:12:43And Toto took me to see how it was really made.

0:12:46 > 0:12:49So, Toto's friends Pam and Song Ji

0:12:49 > 0:12:51start by preparing the mushrooms

0:12:51 > 0:12:55and making coconut milk by adding water to freshly grated coconut,

0:12:55 > 0:12:56and squeezing it.

0:12:57 > 0:13:00This soup is notoriously hot,

0:13:00 > 0:13:03and I'm a little bit concerned about the number of chillies going in.

0:13:05 > 0:13:08- It's about 25.- 25?!- Yes.

0:13:08 > 0:13:10That's going to be terribly hot.

0:13:11 > 0:13:13For Thai people, this is simple.

0:13:13 > 0:13:15Wow.

0:13:15 > 0:13:17Next, they chop up some galangal,

0:13:17 > 0:13:22so fresh and fragrant, lemongrass of course, and quite a few limes.

0:13:23 > 0:13:27And this gets put into a stock made with water and coconut milk.

0:13:29 > 0:13:34She's just putting some sugar in now. Now for some salt.

0:13:34 > 0:13:38Chopped up spring onions, coriander leaves and all those chillies.

0:13:42 > 0:13:46By the way, "tom" means to boil and "goong" means prawns.

0:13:46 > 0:13:49Next, lime juice and then the prawns.

0:13:51 > 0:13:53The thing that really is impressing me

0:13:53 > 0:13:56is how much of everything is in there. And you get these...

0:13:57 > 0:14:02Back in the UK, you get these recipes and it says, like, you know,

0:14:02 > 0:14:05one lime, 4oz, sorry, should be in grams,

0:14:05 > 0:14:10whatever it is, 100g of mushrooms, and this is just bang, bang, bang,

0:14:10 > 0:14:13and that is why, when you taste it,

0:14:13 > 0:14:15it's got such a great, deep flavour.

0:14:16 > 0:14:20What you saw going in a few moments ago was Nam Prik Pao,

0:14:20 > 0:14:24A roasted chilli paste, and not for the faint-hearted.

0:14:24 > 0:14:28It gives the dish three things, its heat, depth of flavour and colour.

0:14:30 > 0:14:32Before serving, the ladies complete the soup

0:14:32 > 0:14:34by adding more of the fresh ingredients

0:14:34 > 0:14:37like tomatoes, coriander, spring onions,

0:14:37 > 0:14:40kaffir lime leaves and, of course, lime juice.

0:14:40 > 0:14:44A quick taste determines the need for a little more fish sauce.

0:14:45 > 0:14:47I am now beginning to understand why Tom Yum Goong

0:14:47 > 0:14:52is so highly regarded as an icon of Thai cuisine.

0:14:52 > 0:14:55Finally, to give the soup an extra touch of luxury,

0:14:55 > 0:14:57the first pressing of the coconut milk is added.

0:14:59 > 0:15:03I couldn't have hoped to taste this soup anywhere better

0:15:03 > 0:15:05than with this family of farmers,

0:15:05 > 0:15:07where growing most of the essential ingredients

0:15:07 > 0:15:09plays a large part in their livelihoods.

0:15:12 > 0:15:14Oh, it's good, it's really good.

0:15:15 > 0:15:19- Absolutely.- Very good? - Very good. Very good.

0:15:19 > 0:15:20After that fabulous lunch,

0:15:20 > 0:15:23it was time to drive over the Pak Prah Straits

0:15:23 > 0:15:25to the island of Phuket.

0:15:26 > 0:15:30I noticed this place from the bridge as we drove across to the island.

0:15:30 > 0:15:33I asked the driver to double-back so I could have a good look at it.

0:15:38 > 0:15:41Toto told me that Thai people who live in Bangkok

0:15:41 > 0:15:44and go on holiday here load up their cars just before leaving

0:15:44 > 0:15:48with dried fish, because it's so good.

0:15:48 > 0:15:50Maybe I could interest you in that?

0:15:50 > 0:15:52That is actually a fillet of fish,

0:15:52 > 0:15:56thinly sliced from really quite a big sort of grouper-type fish.

0:15:56 > 0:15:59And it is salted and actually sugared and dried.

0:15:59 > 0:16:03And they deep-fry that. In fact, they deep-fry everything.

0:16:03 > 0:16:05Consider these.

0:16:05 > 0:16:08Look at those. Tiny little fish. They deep-fry those.

0:16:08 > 0:16:14And serve them up with a green mango salad with chilli, lemongrass...

0:16:14 > 0:16:17fish sauce and lime juice. Lovely. Everybody would like that.

0:16:17 > 0:16:20Lovely crispy fish, contrast of textures.

0:16:20 > 0:16:22I mean, once you have tried a few of these things,

0:16:22 > 0:16:25and you've got used to them, it's a bit like pickles, I suppose.

0:16:25 > 0:16:28They are sort of quite sort of piquant,

0:16:28 > 0:16:30and you actually look for them

0:16:30 > 0:16:31with quite a lot of pleasure.

0:16:33 > 0:16:36So, back in Padstow, I managed to get hold of some dried fish

0:16:36 > 0:16:38from a local Asian deli

0:16:38 > 0:16:42to make the dish I was talking about outside that stall.

0:16:42 > 0:16:44It's a salad of shredded green mango

0:16:44 > 0:16:47and dried anchovies with deep-fried garlic.

0:16:47 > 0:16:51They only need to be flash-fried for about 20 seconds,

0:16:51 > 0:16:55crush them and put them aside. And now for the green mango.

0:16:55 > 0:16:58This may be a bit more tricky to find,

0:16:58 > 0:17:01but I hope that buyers for supermarkets may be watching

0:17:01 > 0:17:04and taking note that this makes an excellent

0:17:04 > 0:17:06and delicious salad vegetable.

0:17:06 > 0:17:10And we are missing a trick by not having it more widely available.

0:17:10 > 0:17:13Now, for thin slices of roasted belly pork,

0:17:13 > 0:17:17which I have already cooled down, it is wonderfully fatty

0:17:17 > 0:17:20and sweet and makes a salad much more substantial.

0:17:20 > 0:17:25Next, thinly-sliced shallots, crushed dried anchovies from before,

0:17:25 > 0:17:29slices of deep-fried garlic and some chopped peanuts.

0:17:34 > 0:17:36This is called lesser galangal,

0:17:36 > 0:17:38or krachai as it's known in Thailand.

0:17:38 > 0:17:41It is becoming easier to get it in Chinese supermarkets.

0:17:42 > 0:17:46Thinly slice and add those, and now for some basil.

0:17:46 > 0:17:49Try and get Thai holy basil if you can.

0:17:49 > 0:17:51The difference between this and the basil

0:17:51 > 0:17:56we have at home is that Thai basil has a clove-like fragrance, I think.

0:17:58 > 0:18:01It's a simple combination of fish sauce,

0:18:01 > 0:18:04which helps to accentuate the flavour of the dried anchovies,

0:18:04 > 0:18:06and lots of lime juice

0:18:06 > 0:18:09to cut through the fat from the belly pork,

0:18:09 > 0:18:10and deep-fried garlic.

0:18:10 > 0:18:12Now, we are nearly there.

0:18:12 > 0:18:15A thinly-sliced red chilli,

0:18:15 > 0:18:18and this will be the only kick of spice in the whole dish.

0:18:18 > 0:18:21And a generous teaspoon of palm sugar.

0:18:22 > 0:18:23I can't wait to taste this.

0:18:24 > 0:18:26Who would have thought you could make something

0:18:26 > 0:18:29so delicious out of those tiny little fish?

0:18:29 > 0:18:32But these salads, these green mango salads, I mean,

0:18:32 > 0:18:34I just think they are the thing

0:18:34 > 0:18:36that really, really shine out in Southeast Asia,

0:18:36 > 0:18:38and it is what people, I think,

0:18:38 > 0:18:41when you think Southeast Asian food,

0:18:41 > 0:18:45of course, you think of stir-fries and curries, but these salads...

0:18:45 > 0:18:47I mean, we don't have anything like it in the West.

0:18:47 > 0:18:50And it is just that wonderful astringency,

0:18:50 > 0:18:52particularly the mango and the lime in there.

0:18:52 > 0:18:54And the heat from the chilli.

0:18:54 > 0:18:57It really is really thoughtful food to me.

0:18:57 > 0:18:58There are some very bright people

0:18:58 > 0:19:01came up with this idea in the first place.

0:19:07 > 0:19:08I'm not sure dried fish

0:19:08 > 0:19:11is going to take off at roadside caffs in this country.

0:19:11 > 0:19:14However, I do love anchovies and I prefer to use these ones.

0:19:14 > 0:19:16Now, these are the marinated anchovies in oil.

0:19:16 > 0:19:17They are delicious, these anchovies.

0:19:17 > 0:19:20And I'm going to show you a variation of a pizza,

0:19:20 > 0:19:22- but there is no fruit on it.- Right.

0:19:22 > 0:19:24Well, there is, technically, because, basically,

0:19:24 > 0:19:26we are going to put a tomato on it.

0:19:26 > 0:19:29But I am going to make the base out of potato.

0:19:29 > 0:19:30We are going to use these anchovies.

0:19:30 > 0:19:33And some tomato, it's got a little bit of oregano.

0:19:33 > 0:19:35You can use marjoram or anything like that.

0:19:35 > 0:19:37A bit of rocket. A bit of basil.

0:19:37 > 0:19:40And clarified butter is the most important bit for this.

0:19:40 > 0:19:42- It's butter.- Butter.- I think we can clarify it's butter.

0:19:44 > 0:19:45Clarified butter.

0:19:45 > 0:19:47LAUGHTER

0:19:47 > 0:19:49I'm a bit slow this morning, I do apologise.

0:19:49 > 0:19:51But literally we've got the butter over here.

0:19:51 > 0:19:53Which you basically bring to the boil.

0:19:53 > 0:19:57And then allow it to go through... through your cloth like that.

0:19:57 > 0:20:00And the sediment will actually sit on the base.

0:20:00 > 0:20:02And that's all the salts and impurities in the butter

0:20:02 > 0:20:05that you want out of it so you can get this pure mixture here.

0:20:05 > 0:20:07This will take it to a higher temperature.

0:20:07 > 0:20:10It's what we call clarified butter, or you can use ghee,

0:20:10 > 0:20:12which is the Indian sort of way of clarifying butter.

0:20:12 > 0:20:14We've got a cast iron pan there

0:20:14 > 0:20:16and I'm going to use some of this butter.

0:20:16 > 0:20:18On a mandolin, we're going to thinly slice our potatoes,

0:20:18 > 0:20:21because I'm going to use these as a base. Be very careful...

0:20:21 > 0:20:23That's a clever device, isn't it? I like that.

0:20:23 > 0:20:25You must use the guard for this if you're doing this at home,

0:20:25 > 0:20:28because it just has a habit of slipping and

0:20:28 > 0:20:32you end up with the ends of your fingers in the pizza as well.

0:20:32 > 0:20:34Just be really careful with this.

0:20:34 > 0:20:37Very, very thin, it makes really, really thin...

0:20:37 > 0:20:38And you need a waxy potato for this.

0:20:40 > 0:20:43It looks like that's how they started off making crisps initially.

0:20:43 > 0:20:45About the same way, about the same.

0:20:45 > 0:20:48I don't know whether there's hundreds of people doing that but...

0:20:48 > 0:20:50It would take a long time just to do one bag.

0:20:50 > 0:20:51Yes, exactly!

0:20:51 > 0:20:55The idea is, we get our potato and you just pop them in.

0:20:55 > 0:20:58The reason why you use waxy potatoes, they actually start to stick together.

0:20:58 > 0:21:00- Right. - And that's the thing for this one.

0:21:00 > 0:21:02You can convert me to the anchovy thing,

0:21:02 > 0:21:05because I've always been slightly dubious of anchovies.

0:21:05 > 0:21:08Well, I think, people get them in brine and they're out of a tin.

0:21:08 > 0:21:10These are absolutely fantastic.

0:21:10 > 0:21:12You can get them fresh or these ones, they're even better.

0:21:12 > 0:21:14There.

0:21:14 > 0:21:17If there's two careers to be into at the moment on the box, one of which

0:21:17 > 0:21:20is cooking, the other one's the comedy circuit, because, I mean...

0:21:20 > 0:21:24comedy and being a comedian has just exploded, hasn't it?

0:21:24 > 0:21:27Well, I think, I think comedy has always been quite...

0:21:27 > 0:21:30everyone likes a laugh, so it's always been quite popular.

0:21:30 > 0:21:31In terms...

0:21:31 > 0:21:34- Everyone likes to eat, so we'll both have some sort of job.- Exactly!

0:21:34 > 0:21:38But in terms of going on tour and the O2, and Wembley

0:21:38 > 0:21:40and sell-out tours like that to massive numbers.

0:21:40 > 0:21:43It doesn't apply me to me, yes...

0:21:43 > 0:21:45LAUGHTER

0:21:45 > 0:21:47I didn't think you were going to bring that up. No.

0:21:47 > 0:21:49But I think you're right. It's...

0:21:49 > 0:21:53It's had a bit of resurgence, maybe through some of the stand-up shows

0:21:53 > 0:21:56that are on at the moment, maybe that's....

0:21:56 > 0:21:58There's a recession on and people like to try

0:21:58 > 0:22:00and laugh their way out of it.

0:22:00 > 0:22:03Certainly. Was it a thing that you always wanted to do?

0:22:03 > 0:22:06You started off working in an office, didn't you, originally?

0:22:06 > 0:22:08I did, yeah. I was working in Croydon.

0:22:09 > 0:22:13Stonehenge with windows, if you've not been there.

0:22:13 > 0:22:15And I was mates with a security guard there

0:22:15 > 0:22:18and we were both into comedy, and we went to a comedy club

0:22:18 > 0:22:20one night and it sort of started from that, really.

0:22:20 > 0:22:23- And that was it? That's what fired it all off?- Yeah.

0:22:23 > 0:22:25I discovered this world in London of comedy clubs and stuff

0:22:25 > 0:22:28and I thought, oh, this looks like a laugh, and I just carried on.

0:22:28 > 0:22:31It just turned out to be something that suited me.

0:22:31 > 0:22:34But it's hard work, though, this comedy circuit.

0:22:34 > 0:22:36Well, you see, this is interesting

0:22:36 > 0:22:38because I would say cooking is hard work, but because you can cook,

0:22:38 > 0:22:41you don't think it's hard work, do you?

0:22:41 > 0:22:44No, but what I'm saying about that is your background,

0:22:44 > 0:22:47the training, working in the clubs and pubs...

0:22:47 > 0:22:48Well, it was all fun and games.

0:22:48 > 0:22:52Get on the Tube, go off somewhere and do five minutes to people

0:22:52 > 0:22:54who were going to throw things at you.

0:22:54 > 0:22:58- It was something to do on a Friday. - JAMES LAUGHS

0:22:58 > 0:23:01So, you know. Do you go off and cook in small clubs for people?

0:23:01 > 0:23:04- No, you don't. Do you?- No, no.

0:23:04 > 0:23:07- No, got restaurants to do that. - Yeah.

0:23:07 > 0:23:09Sometimes you get things thrown at you, but there we go.

0:23:09 > 0:23:12You just grab... Just top this off.

0:23:12 > 0:23:14- You've got your anchovies, you see. - I should say I'm on a special diet.

0:23:14 > 0:23:16I only eat things with the word "special" in it.

0:23:16 > 0:23:19- Special fried rice...- Special fried rice, you've got it here.

0:23:19 > 0:23:22- I'm going to put...- Marks & Spencer strawberry cream sponge cake

0:23:22 > 0:23:25- on special offer. - LAUGHTER

0:23:25 > 0:23:29A little bit more butter in there. And the idea is now, you cook it...

0:23:29 > 0:23:32Nice, I like that. On this show, cook it? Right.

0:23:32 > 0:23:35So the idea is... Funny enough, yeah, you do that.

0:23:35 > 0:23:38..is you cook the base of it like this so you get it nice and crisp.

0:23:38 > 0:23:41What you can do is grab a little bit of this.

0:23:41 > 0:23:43This is oregano, or you can use marjoram.

0:23:43 > 0:23:45A bit of marjoram on the top.

0:23:45 > 0:23:47Over the top like that.

0:23:47 > 0:23:49You start it off on a low heat and then build up the temperature.

0:23:49 > 0:23:52Would this be a first course or a pudding? Or rather, I mean, a main.

0:23:52 > 0:23:55- A starter.- Starter. - Starter, this one.

0:23:55 > 0:23:58Black pepper. Touch of black pepper.

0:23:58 > 0:24:00We take the entire lot and throw it in the oven,

0:24:00 > 0:24:03a really hot oven, and this will cook in no time.

0:24:03 > 0:24:05So you brown the potatoes round the edge,

0:24:05 > 0:24:06this oven is as hot as it will go.

0:24:06 > 0:24:10This is 500 degrees Fahrenheit, which wants to be about 250-260,

0:24:10 > 0:24:12as hot as the oven will go.

0:24:12 > 0:24:14I'm going to serve that with a little bit of basil oil.

0:24:14 > 0:24:17But obviously, starting off with Pebble Mill and bits

0:24:17 > 0:24:19and pieces, didn't you start with Channel 5 as well?

0:24:19 > 0:24:22- I was going to say, I think you've just killed that cactus.- Yeah.

0:24:22 > 0:24:26- Didn't you start off doing Channel 5?- Yeah. Well, I...I...

0:24:26 > 0:24:30I was the first man on Channel 5, actually, funny you should say that.

0:24:30 > 0:24:32- Right?- It was the Spice Girls and then it was

0:24:32 > 0:24:36me and Julia Bradbury going, "This is Channel 5.

0:24:36 > 0:24:37"Can you hear us?"

0:24:37 > 0:24:40You started off that. How did you end up doing...?

0:24:40 > 0:24:43You were mates with, obviously, your co-writer, Lee Mack,

0:24:43 > 0:24:46- and you were mates with him.- Yeah, yeah.

0:24:46 > 0:24:48I don't co-write Not Going Out, he writes that himself.

0:24:48 > 0:24:50I can't take the credit for that.

0:24:50 > 0:24:53But is that the reason why you got the job in the first place?

0:24:53 > 0:24:54Perhaps it was.

0:24:54 > 0:24:56We were in a thing called The Sketch Show together

0:24:56 > 0:24:59and having acted together on that, he thought

0:24:59 > 0:25:03I probably knew what he meant by the jokes he was writing.

0:25:03 > 0:25:06And, er, maybe that helped, probably that we worked together before.

0:25:06 > 0:25:09But it was like, I mentioned Men Behaving Badly,

0:25:09 > 0:25:11they were good mates.

0:25:11 > 0:25:14It's that banter that you've got, does that play in the script

0:25:14 > 0:25:16- where you can change it as you're going along?- No, sadly not.

0:25:16 > 0:25:18You have to stand in exactly the right place

0:25:18 > 0:25:20and say the right words and everything.

0:25:20 > 0:25:23It's funny, because we only just know our lines all the time.

0:25:23 > 0:25:26We get the script on the Monday, film it on the Friday

0:25:26 > 0:25:28and there's a bar scene where we sit at a bar, a bit like this,

0:25:28 > 0:25:31and we look in to each other's eyes while we're doing this

0:25:31 > 0:25:33and we can see we're clinging onto our lines like that.

0:25:33 > 0:25:36There are extras behind us who are told, "Don't make any noise at all."

0:25:36 > 0:25:38All it takes is for someone to go like that,

0:25:38 > 0:25:41and all your lines drop out of your head, start again.

0:25:41 > 0:25:44- So, you're clinging onto your lines. - Is that what you like?

0:25:44 > 0:25:46A lot of comedians like the live circuit. Which do you prefer?

0:25:46 > 0:25:49- The nice thing... - I'm going to start this up.

0:25:49 > 0:25:52MACHINE WHIZZES

0:25:52 > 0:25:55HE MOUTHS

0:25:56 > 0:25:58- I'm done.- And that's why I did it.

0:25:58 > 0:26:01LAUGHTER

0:26:02 > 0:26:05I think a nice thing about being a stand-up is you are your own boss

0:26:05 > 0:26:08and the sort of act that I have is one-liners,

0:26:08 > 0:26:12so if I'm onstage and I forget what the next joke is,

0:26:12 > 0:26:15I just skip to the one after it and no-one spots it.

0:26:15 > 0:26:19One-armed butlers can take it, but they can't dish it out.

0:26:19 > 0:26:21JAMES LAUGHS

0:26:22 > 0:26:25I've got a friend who's got a butler whose left arm is missing.

0:26:25 > 0:26:28- Serves him right. - AUDIENCE GROANS

0:26:28 > 0:26:31How do you get them all? Particularly the one-liners.

0:26:31 > 0:26:35Literally, they must come thick and fast. You do these stand-up gigs...

0:26:35 > 0:26:40I just, I sit in restaurants and stuff...

0:26:40 > 0:26:44- Do you need the fire brigade? - No, that's all right.- Great.

0:26:44 > 0:26:46And I write stuff.

0:26:46 > 0:26:48I went to the supermarket the other day

0:26:48 > 0:26:51and I saw this Armageddon cheese.

0:26:51 > 0:26:55- Right.- Best before end. - Best before end!

0:26:57 > 0:27:00- This looks wonderful.- That's your...

0:27:00 > 0:27:04- Look at that. What do you call it? - Er...- Brian?

0:27:04 > 0:27:07- Yes, something like that, yes. - Anchovy...

0:27:07 > 0:27:10Anchovy pizza-y, sort of thing.

0:27:10 > 0:27:12You put the rocket leaves on it.

0:27:12 > 0:27:15- Rocket? That'll never take off. - A bit of rocket.- OK.

0:27:15 > 0:27:18- Bit of this basil oil.- Lovely.

0:27:18 > 0:27:21And that's it. It's really that simple.

0:27:21 > 0:27:24This could be the moment I'm converted to anchovies. Here we go.

0:27:24 > 0:27:27- There you go.- I don't need that. It's the fork that counts.

0:27:27 > 0:27:30- Actually, I do need that. - Ha! You do need it.

0:27:30 > 0:27:31OK, let's just..

0:27:31 > 0:27:34It'll be very hot, but try those anchovies, I think you'll like them.

0:27:34 > 0:27:37The secret of it is, cook very, very quickly, make sure,

0:27:37 > 0:27:39when you're buying them, you buy waxy potatoes,

0:27:39 > 0:27:42cast iron pan like that and it should work.

0:27:42 > 0:27:43Mm.

0:27:45 > 0:27:47Oh, yeah, that's lovely. Ha!

0:27:47 > 0:27:51I tell you what, you guys do know how to cook, I'll give you that.

0:27:55 > 0:27:57I'm not sure what was more impressive there,

0:27:57 > 0:28:00James's dish, Tim's jokes or that very bright jumper.

0:28:00 > 0:28:02Anyway, we've seen some excellent dishes on the show so far and

0:28:02 > 0:28:07there's still plenty more to come on today's Saturday Kitchen Best Bites.

0:28:07 > 0:28:09Next up, it's dessert time

0:28:09 > 0:28:11as Rachel Allen makes an American classic.

0:28:11 > 0:28:13It's the brilliant Rachel Allen.

0:28:13 > 0:28:17We've got one of the ultimate cakes, really, I suppose, this one.

0:28:17 > 0:28:21- 1970s retro food.- Fabulous. - What is it?- Try and out-retro this.

0:28:21 > 0:28:22- Baked Alaska.- Baked Alaska.

0:28:22 > 0:28:25Which, of course, consists of three main layers.

0:28:25 > 0:28:27You've got the cake layer, that's for the cake,

0:28:27 > 0:28:30- but I'm making a chocolate cake. - Sounds good.

0:28:30 > 0:28:33- Then vanilla ice cream on top of that.- Yeah.- And then meringue.

0:28:33 > 0:28:34Right.

0:28:34 > 0:28:37Baked in the oven and served with a rich, creamy, chocolate sauce...

0:28:37 > 0:28:39- Sounds good to me. - ..in case everything isn't enough.

0:28:39 > 0:28:42You're going to make a cake first and you want me to do the meringue.

0:28:42 > 0:28:44- Yes.- So, we'll get this on. - Perfect.

0:28:44 > 0:28:47I'm going to make that. You've got softened butter there.

0:28:47 > 0:28:49I've got quite soft butter here.

0:28:49 > 0:28:52I'm using, just for a classic sponge, equal quantities of butter,

0:28:52 > 0:28:54sugar, self-raising flour and two eggs in there.

0:28:54 > 0:28:58So I just need to beat up the butter first and then add in the sugar.

0:28:58 > 0:29:01For the meringue, you've got egg whites and sugar

0:29:01 > 0:29:03and some cream of tartar.

0:29:03 > 0:29:06So if you wouldn't mind putting half the sugar in with the egg whites

0:29:06 > 0:29:08- and the cream of tartar.- Got that.

0:29:08 > 0:29:11Beat it up and then the rest of the sugar can go in

0:29:11 > 0:29:14- once it's a bit stiff.- OK, all right. No problem.- Thank you.

0:29:14 > 0:29:16OK, good, butter's nice and soft.

0:29:17 > 0:29:20The baked Alaska is...

0:29:20 > 0:29:22it's sometimes called, apparently it's otherwise known

0:29:22 > 0:29:26as Norwegian omelette - omelette norvegienne.

0:29:26 > 0:29:29You're going to tell me now these Norwegians invented it, aren't you?

0:29:29 > 0:29:33- Yeah, Scandinavians have invented everything.- No, they didn't!

0:29:33 > 0:29:35They invented Ikea, that's about...

0:29:39 > 0:29:42But actually, apparently, it was created in America in 1796.

0:29:42 > 0:29:44They've all got proper furniture over there,

0:29:44 > 0:29:47it's only us fools that have to build it ourselves.

0:29:47 > 0:29:49That's the thing.

0:29:49 > 0:29:51- It comes from America.- Yes.

0:29:51 > 0:29:55- From Delmonico's restaurant. I was there this year.- Were you?

0:29:55 > 0:29:59- Well, last year. That would have been a quick trip.- Yeah!

0:29:59 > 0:30:00But I was there and I actually saw...

0:30:00 > 0:30:05They showed me how it was made, which is similar to this.

0:30:05 > 0:30:08But they use banana ice cream over there.

0:30:08 > 0:30:11- But you can mix and match ice creams.- Really?- Yeah.

0:30:11 > 0:30:15Apparently it's Baked Alaska Day in America on February 1st,

0:30:15 > 0:30:17so everyone can get ready for this.

0:30:17 > 0:30:20So, butter and sugar, nice and soft.

0:30:20 > 0:30:22- I'm going to add in the eggs. - I'm throwing the sugar in here...

0:30:22 > 0:30:24- Half the sugar.- Half the sugar.

0:30:24 > 0:30:27TOM CHUCKLES

0:30:27 > 0:30:30Do as you're told, Chef, do as you're told.

0:30:35 > 0:30:37So, we're whisking that up first and then you fold in

0:30:37 > 0:30:40- the rest of the sugar later on. - Yes. Thank you.- Got that.

0:30:40 > 0:30:41There.

0:30:42 > 0:30:47I've got some dark chocolate melting here.

0:30:47 > 0:30:49- Do you want me to do that? - I'd love that, thank you.

0:30:49 > 0:30:51A little spatula would be great.

0:30:51 > 0:30:54Now, Tom's probably the busiest chef I know in the restaurant,

0:30:54 > 0:30:56you're the busiest chef behind a computer,

0:30:56 > 0:30:59- because you've got another book that's out now.- Yeah, yeah.

0:30:59 > 0:31:02Cake is out, and that's where this recipe

0:31:02 > 0:31:05comes from which is, obviously, all about cakes.

0:31:05 > 0:31:09And I had a lot of fun testing for it but, you know,

0:31:09 > 0:31:12it's quite different testing for a baking book

0:31:12 > 0:31:15to testing for any other kind of a book where,

0:31:15 > 0:31:18if it's a disaster in the oven, that's it.

0:31:18 > 0:31:20You've got to go right back to scratch.

0:31:20 > 0:31:23But really, really great and lots of simple celebratory whatever,

0:31:23 > 0:31:26extravagant, every time, everyday cakes.

0:31:28 > 0:31:29But this one I just love,

0:31:29 > 0:31:32it always looks quite dramatic with the meringue that's

0:31:32 > 0:31:36baked in the oven at the end and it comes out like a snowy mountain top.

0:31:36 > 0:31:38- A snowy mountain top?- Yeah.

0:31:41 > 0:31:43Right, I'm going to pop that ice cream back in the freezer

0:31:43 > 0:31:46- just for a second.- I'm sifting in the self-raising flour.

0:31:46 > 0:31:49I've got an oven preheated to moderate.

0:31:50 > 0:31:53180 or, what's that? 350 or 375.

0:31:53 > 0:31:56Do you sift in your flour? I sometimes do, sometimes don't.

0:31:56 > 0:31:58Sieving the flour? I don't know.

0:31:58 > 0:31:59I don't sieve the flour,

0:31:59 > 0:32:02but that's something that they did back in 1910.

0:32:02 > 0:32:06- When houses were more damp.- They had these flour weevils in, didn't they?

0:32:06 > 0:32:08- Oh, yeah. - That's why they used to sieve it.

0:32:08 > 0:32:11That's why in old cookery books they'd say to sieve the flour.

0:32:11 > 0:32:13It's not necessarily to make it better.

0:32:13 > 0:32:15Well, I think sometimes it can be good for lightening,

0:32:15 > 0:32:17if you're adding it into a very wet mixture.

0:32:17 > 0:32:20Actually, I wouldn't always with something like this.

0:32:20 > 0:32:22OK, so that's it. But I am being careful not to beat it in,

0:32:22 > 0:32:25- just stirring the flour in. - Right.

0:32:25 > 0:32:29I've got a 20cm cake tin here, lined in the base.

0:32:29 > 0:32:32Oops. Nearly all the flour's added in.

0:32:32 > 0:32:34And then put this into the oven.

0:32:34 > 0:32:38This bit, this could be done a day or two in advance,

0:32:38 > 0:32:40the cake bit made.

0:32:40 > 0:32:44And I'm going to bake it until a skewer comes out clean

0:32:44 > 0:32:47from the centre.

0:32:47 > 0:32:50- There.- That'll rise nicely, that one.- Yeah.

0:32:50 > 0:32:53- Do you want me to put that in? - Fabulous, thank you.

0:32:53 > 0:32:54How long do you bake that for?

0:32:54 > 0:32:58That'll take about, say, 20, 23, 24 minutes.

0:32:58 > 0:33:01- There you go.- That's the ice cream bit. Oh, brilliant, thank you.

0:33:01 > 0:33:03Actually, I'll take that out now.

0:33:03 > 0:33:06I'll do that, you can do the ice cream.

0:33:06 > 0:33:08So, the ice cream, I've got a couple of tubs of ice cream,

0:33:08 > 0:33:10but I'm using the vanilla.

0:33:10 > 0:33:13As you said, the classic is banana ice cream.

0:33:13 > 0:33:15Banana and apricots, they used, as well.

0:33:15 > 0:33:17They did it with an apricot sauce.

0:33:17 > 0:33:20- Oooh.- Yes.- Interesting.

0:33:20 > 0:33:22But this is the thing I love about it,

0:33:22 > 0:33:25it could be strawberry ice cream, it could be cherry ice cream,

0:33:25 > 0:33:28whatever you love, toffee, chocolate, whatever combinations.

0:33:28 > 0:33:32What I do is make sure now that this is a completely flat baking sheet.

0:33:32 > 0:33:35Because I need to be able to slide it off quite easily once it's baked.

0:33:35 > 0:33:37- OK.- And then ice cream into a...

0:33:37 > 0:33:39Thank you. Would you mind double layering?

0:33:39 > 0:33:42- Shouldn't have pointed that out, should I?- No, no, no.

0:33:42 > 0:33:45- Every time you open your mouth, you're given another job.- Exactly!

0:33:45 > 0:33:48Put a double layer of clingfilm in so it doesn't tear, you know,

0:33:48 > 0:33:50when you're trying to take the ice cream out.

0:33:50 > 0:33:52- This is... I think it's a handy tip. - Double layer.

0:33:52 > 0:33:56The ice cream is... This is good, it's a little... Oops!

0:33:56 > 0:33:58It's a little bit soft.

0:33:58 > 0:33:59Thank you.

0:34:02 > 0:34:05There. And I'm just going to press it into the bowl and then pop it

0:34:05 > 0:34:08- back in the freezer, just for a little bit.- Right.

0:34:08 > 0:34:10Fabulous. Thank you.

0:34:12 > 0:34:13And another one.

0:34:13 > 0:34:16- It's ice cream, I thought you'd been to Starbucks or something.- I know!

0:34:16 > 0:34:19It looks like a big coffee, doesn't it? A really big coffee.

0:34:19 > 0:34:21- So this is to get the shape of it, I take it?- Yes, exactly, exactly.

0:34:21 > 0:34:24It's just going to go into a bombe type shape, like so.

0:34:27 > 0:34:28Yum!

0:34:28 > 0:34:31CHEFS TALK AMONGST THEMSELVES

0:34:31 > 0:34:33- How's it going? Is it nice and stiff?- It's getting there.

0:34:34 > 0:34:36Yum.

0:34:36 > 0:34:39- OK, so press that down. - In the freezer?- In the freezer.

0:34:39 > 0:34:41- Great.- I've got to finish this meringue.- Tip that out.

0:34:41 > 0:34:44- Don't over-beat it, actually. - I'm not over-beating it.

0:34:47 > 0:34:49- It's there.- Is it? Great.

0:34:50 > 0:34:53Tip the ice cream out onto the cake.

0:34:54 > 0:34:56This is easy. People think...

0:34:56 > 0:34:59When you mention baked Alaska people think, oh, my goodness,

0:34:59 > 0:35:01that's going to take days to make.

0:35:01 > 0:35:05But the ice cream, the meringue... Fabulous, thank you.

0:35:05 > 0:35:07I'd love a little spatula.

0:35:08 > 0:35:10- There you go. - Could I have the spatula that's...?

0:35:14 > 0:35:16Thank you!

0:35:16 > 0:35:20- Isn't that the same one? - Let's just check to see if it's...

0:35:20 > 0:35:21Oh, yeah, do that as well.

0:35:24 > 0:35:25Fabulous.

0:35:26 > 0:35:29OK, I'm going to bring this closer to me.

0:35:29 > 0:35:31RACHEL CHUCKLES

0:35:32 > 0:35:35- And then... - Which palette knife would you like?

0:35:35 > 0:35:38I'd like that one, I'll use that one for scraping it off.

0:35:38 > 0:35:39Thank you.

0:35:39 > 0:35:41Might need a bit more.

0:35:45 > 0:35:48OK. You see? Doesn't that look like a snow-capped mountain?

0:35:48 > 0:35:50- Mm...- Skiing down.

0:35:50 > 0:35:52TOM LAUGHS

0:35:52 > 0:35:55- I don't do skiing, you see. - Do you not? Why not?

0:35:55 > 0:35:57- Well...- Great food...

0:35:57 > 0:36:00I don't understand the point of going uphill

0:36:00 > 0:36:02and then back down it again.

0:36:02 > 0:36:04You like driving a car round the same circle,

0:36:04 > 0:36:06around and around and around.

0:36:06 > 0:36:09How long does this go in the oven for?

0:36:09 > 0:36:11Into a very hot oven for three minutes.

0:36:11 > 0:36:14So, really hot oven, 220, 230.

0:36:14 > 0:36:16- Or...what's that? 450-500.- Yes.

0:36:16 > 0:36:19It'll just be gorgeous. Let's peak it a bit.

0:36:19 > 0:36:22- That looks like a mountain now. - It sure does.- Right.

0:36:22 > 0:36:26You could put this into the freezer now for however,

0:36:26 > 0:36:30a couple of hours, and it will just take an extra, say,

0:36:30 > 0:36:33- four or five minutes in the oven. - Right, that's gone in.

0:36:33 > 0:36:36- Chocolate sauce.- While that's in the oven, chocolate sauce.

0:36:36 > 0:36:38I've just got equal quantities here of cream and chocolate.

0:36:38 > 0:36:41CREAM HISSES

0:36:41 > 0:36:42Equal quantities -

0:36:42 > 0:36:45if you're using 200ml of cream, then I would use 200g of chocolate.

0:36:45 > 0:36:47And I just break up the chocolate.

0:36:47 > 0:36:50I'm using brandy, but Cointreau, Grand Marnier, whatever you love,

0:36:50 > 0:36:52in there.

0:36:52 > 0:36:54So once the cream comes to the boil, turn off the heat

0:36:54 > 0:36:57and then just stir in the chocolate. So...

0:36:57 > 0:37:01Lots of people have got this leftover, rum in particular,

0:37:01 > 0:37:02after Christmas.

0:37:02 > 0:37:05- I learned an interesting fact about rum.- What's that?

0:37:05 > 0:37:08Admiral Nelson, when he died, was kept in a cask of rum.

0:37:08 > 0:37:11- Do you know that?- Oh, really? - I've heard that.

0:37:11 > 0:37:14Wow. Why? Someone decided they wanted to preserve him?

0:37:14 > 0:37:17- Yeah, to preserve his body. - Goodness.

0:37:17 > 0:37:19- But didn't the sailors drink all the rum as well?- Oh, stop!

0:37:19 > 0:37:22- That seems like a rumour. - I don't know.

0:37:22 > 0:37:25I might have added that bit, that part of history to it as well.

0:37:26 > 0:37:28I like that.

0:37:28 > 0:37:31Honestly, if you were my history teacher, I'd have listened more.

0:37:31 > 0:37:33Thank you.

0:37:33 > 0:37:35Gorgeous.

0:37:36 > 0:37:37And then...

0:37:37 > 0:37:41- How's it doing? I'll just check it in the oven.- It's doing all right.

0:37:41 > 0:37:42Great.

0:37:42 > 0:37:45- You want this just adding to it? - Yes, thank you. Just enough brandy.

0:37:45 > 0:37:48Of course, you can leave it out, you can add some orange zest,

0:37:48 > 0:37:50- vanilla extract.- Chuck it all in.

0:37:50 > 0:37:55- I'm just going to cook it until it's really gorgeous golden brown.- Right.

0:37:55 > 0:37:56So, nearly there.

0:37:56 > 0:38:00- How's the chocolate sauce? - It's nearly there. It's happening.

0:38:04 > 0:38:05Five seconds.

0:38:05 > 0:38:08They cook it traditionally in an oven, but you can, of course,

0:38:08 > 0:38:10- use a blowtorch. - Yes, you can, absolutely.

0:38:10 > 0:38:12But it's amazing, because people just, you know,

0:38:12 > 0:38:15when you say you're putting the ice cream in the oven,

0:38:15 > 0:38:17the meringue is the perfect insulator for the ice cream.

0:38:17 > 0:38:20It keeps it at the perfect, perfect temperature.

0:38:20 > 0:38:23And with the contrast of temperatures, the hot meringue

0:38:23 > 0:38:27and the freezing cold ice cream is really quite lovely.

0:38:28 > 0:38:31- Right, this is ready. - And so is this.

0:38:32 > 0:38:33Ready.

0:38:34 > 0:38:36Ooh! Ooh!

0:38:37 > 0:38:39OK, and slide it...

0:38:40 > 0:38:42..onto your plate.

0:38:42 > 0:38:43There.

0:38:43 > 0:38:46So this is why it needs to be a really, really flat

0:38:46 > 0:38:49baking sheet, so it slides off.

0:38:51 > 0:38:53There, very easily and quickly. And then...

0:38:53 > 0:38:55Hey!

0:38:55 > 0:38:57- There's your chocolate sauce. - And there...

0:38:57 > 0:38:59- Do you want me to cut it?- Yeah. Actually, you cut it.

0:38:59 > 0:39:01- That was the nerve-racking bit. - Great.

0:39:04 > 0:39:06The ice cream shouldn't be too hard in the centre.

0:39:06 > 0:39:09It's just the sponge that's the hard bit.

0:39:09 > 0:39:11Excuse me!

0:39:11 > 0:39:14Look at that, freezing cold ice cream, hot meringue and maybe...

0:39:14 > 0:39:16Chocolate sauce?

0:39:16 > 0:39:18A nice drizzle of chocolate sauce.

0:39:18 > 0:39:20Hot chocolate sauce over the top.

0:39:20 > 0:39:22So tell us what that is again? As if people don't know.

0:39:22 > 0:39:25There is baked Alaska with chocolate sauce.

0:39:25 > 0:39:27Have a go at that.

0:39:32 > 0:39:35- Ho-ho!- Do you think that's enough for one?- Yeah!

0:39:37 > 0:39:39- Tom?- I'll have that one.

0:39:40 > 0:39:43There you go, Tom. Get that down you, lad.

0:39:43 > 0:39:47- Chocolate sauce? - It's coming.- Oh, sorry.

0:39:48 > 0:39:50This looks unbelievable.

0:39:50 > 0:39:53- Dive in.- Quite healthy portions. - Proper portions.

0:39:53 > 0:39:57- It's the T-shirt killer, this one. - There you go, Chef.- Happy with that?

0:39:57 > 0:40:00- Mm.- That's all we need. - Look what Tom's doing!

0:40:00 > 0:40:03Let's go back to Tunbridge Wells to see what Ollie's chosen to go

0:40:03 > 0:40:05with Rachel's baked Alaska, which you've just ruined.

0:40:05 > 0:40:07It's beautiful.

0:40:12 > 0:40:14A wonderful '70s classic there from Rachel,

0:40:14 > 0:40:17and you can't beat the combination of hot and cold.

0:40:17 > 0:40:20Next up, Keith Floyd is taking a trip to Florida.

0:40:47 > 0:40:50There is, in fact, a downside to being a gastronomic superstar.

0:40:50 > 0:40:52I never know where I am, what's happening to me.

0:40:52 > 0:40:55I arrive, I come, I go, I'm jet lagged, I'm tired

0:40:55 > 0:40:56and all the rest of it.

0:40:56 > 0:40:58I tell you one thing which is really quite exciting,

0:40:58 > 0:41:01this is an airport, it's Tampa airport, and there aren't cuddly

0:41:01 > 0:41:04dolls, there aren't policemen's helmets, there are real things.

0:41:04 > 0:41:07Look, we're on the Gulf of Mexico, for heaven's sake.

0:41:07 > 0:41:10There are the most beautiful clams, plump prawns,

0:41:10 > 0:41:13super succulent oysters, and fat crab's legs.

0:41:13 > 0:41:16It's really brilliant, isn't it? This is like France.

0:41:16 > 0:41:17Imagine it in Heathrow or somewhere.

0:41:17 > 0:41:20Policemen and truncheons and Union Jack shorts and stuff.

0:41:20 > 0:41:23A load of nonsense. But this is something else.

0:41:23 > 0:41:24The only trouble is,

0:41:24 > 0:41:27I don't know if this is a sequence we're going to use...

0:41:27 > 0:41:30I am very tired, by the way, I have been flying for 13 hours, for heaven's sake.

0:41:30 > 0:41:33We don't know if we're going to say, "Hello, welcome to Florida,"

0:41:33 > 0:41:35or, "Florida was really good, goodbye!"

0:41:35 > 0:41:37Either way, hi.

0:41:41 > 0:41:44HE SINGS TUNELESSLY

0:41:44 > 0:41:49# Like a rubber ball, I come bouncing back to you

0:41:49 > 0:41:51# Bouncing back to you... #

0:41:51 > 0:41:53Can't sing.

0:41:53 > 0:41:57The first person in Britain to open a network golden oldies radio

0:41:57 > 0:42:01station, like Z93 here, is going to make a fortune.

0:42:01 > 0:42:04This is all part of the American dream,

0:42:04 > 0:42:06this is all part of Floyd's American Pie.

0:42:06 > 0:42:09I've got a mobile home with a kitchen, refrigerator,

0:42:09 > 0:42:12ice making machine, stove, I've got my motel in the back.

0:42:12 > 0:42:14I can go where I want. I am free to go.

0:42:14 > 0:42:17I can stop, I can buy oranges, I can buy limes, chicken...

0:42:17 > 0:42:20I'm going to cook chicken and limes, flame it in rum.

0:42:20 > 0:42:22I'll go to a market and get all that.

0:42:22 > 0:42:24I can cook it right back here, no problems at all.

0:42:24 > 0:42:26Free to go, free to cook.

0:42:30 > 0:42:33# Bodies in the sand

0:42:33 > 0:42:38# Tropical drinks melting in your hand

0:42:38 > 0:42:40# We'll be falling in love

0:42:40 > 0:42:44# To the rhythm of a steel drum band

0:42:44 > 0:42:46# Down in Kokomo

0:42:46 > 0:42:48# Aruba, Jamaica... #

0:42:48 > 0:42:51Before air conditioning, Florida was an insect-infested swamp.

0:42:51 > 0:42:55Red-necked, bullwhip-cracking alligator hunters earned a good living,

0:42:55 > 0:42:58but no right thinking person would dream of going there on holiday.

0:42:58 > 0:43:02Times have changed, and Florida, the Sunshine State, rich in fruit,

0:43:02 > 0:43:06limes, oranges and vegetable and fish, and bars that serve cocktails

0:43:06 > 0:43:10in plastic buckets, plays host to sun seekers from all over the world.

0:43:10 > 0:43:11The locals call them snowbirds.

0:43:12 > 0:43:16# Martinique, that Montserrat mystique... #

0:43:16 > 0:43:19This is the quick spot for the architectural sketch.

0:43:19 > 0:43:21I mean, it is very interesting,

0:43:21 > 0:43:23but it's unlikely to be commended by HRH.

0:43:23 > 0:43:26But, with its sandy beaches and the warm Gulf Stream,

0:43:26 > 0:43:28it's a great place for a healthy holiday.

0:43:28 > 0:43:31Fruit and vegetables bigger and better, they say,

0:43:31 > 0:43:34than anywhere else, growing in sun-kissed contentment.

0:43:34 > 0:43:36The fishing boats provide the beach party with shrimp

0:43:36 > 0:43:39and grouper, and if you've got a few quid, the living is very easy.

0:43:39 > 0:43:41If you can tolerate the polite hard sell

0:43:41 > 0:43:44from bartenders and waitresses, that is.

0:43:44 > 0:43:46Don't you agree?

0:43:46 > 0:43:48GULPING

0:43:48 > 0:43:49# Way down in Kokomo

0:43:49 > 0:43:53# Aruba, Jamaica, oh, I want to take you... #

0:43:55 > 0:43:58Anyway, listen, this is a cookery programme

0:43:58 > 0:44:00and we're going to talk about food now.

0:44:00 > 0:44:03We're going to talk about food in a relatively serious way.

0:44:03 > 0:44:05Now that I'm rich and famous, of course,

0:44:05 > 0:44:07I don't have to say phrases like,

0:44:07 > 0:44:10"By the magic of television, all these things are here,"

0:44:10 > 0:44:11I have people out back, as we say.

0:44:11 > 0:44:15They travel in a separate bus and they leap in every time

0:44:15 > 0:44:17I stop for petrol and prepare my ingredients.

0:44:17 > 0:44:19It's very good, isn't it?

0:44:19 > 0:44:22My ingredients are, because this is Florida, this is the Sunshine State.

0:44:22 > 0:44:24I know nothing about it, never been here before,

0:44:24 > 0:44:25so I bought a cookery book.

0:44:25 > 0:44:28The cookery book said things like fried chicken and limes.

0:44:28 > 0:44:30There are lots of limes here, chuck in a bit of pineapple,

0:44:30 > 0:44:32baste in flour and fry it.

0:44:32 > 0:44:34It didn't seem exactly brilliant

0:44:34 > 0:44:38so, with every due respect to Florida, I've modified the recipe

0:44:38 > 0:44:41I found in the Floridian cookbook and decided to

0:44:41 > 0:44:43produce this particular dish - chicken with limes.

0:44:43 > 0:44:46Clive, I'd like to explain what we've got,

0:44:46 > 0:44:47starting with the chicken.

0:44:47 > 0:44:51Little fillets of breast of chicken which have been marinating now

0:44:51 > 0:44:53for a couple off hours in freshly squeezed lime juice,

0:44:53 > 0:44:56garlic and salt, and quite a lot of salt, by the way.

0:44:56 > 0:44:59Round to your right, I've got some curry powder,

0:44:59 > 0:45:01and some garlic and some saffron.

0:45:01 > 0:45:03Most importantly, I love the glass, don't you,

0:45:03 > 0:45:07a football team or something, we've got freshly squeezed lime juice,

0:45:07 > 0:45:09some white rum, because we're near Jamaica,

0:45:09 > 0:45:11we're near the Ca-RIBB-ean as they call it,

0:45:11 > 0:45:14or the Caribbean as I call it, pepper and salt and stuff like that.

0:45:14 > 0:45:17Celery, tomatoes, which I've carefully peeled

0:45:17 > 0:45:20and taken the pips out of and that is... Oops, sorry about that.

0:45:20 > 0:45:24It is important so the thing doesn't get muddled about with the skins.

0:45:25 > 0:45:28I've got some lovely butter, some really plumptious little raisins.

0:45:28 > 0:45:30Very sweet and succulent, they are.

0:45:30 > 0:45:33They haven't been sitting on the nine o'clock shop shelf

0:45:33 > 0:45:36for three months, they've just been packed and sold, they're very good.

0:45:36 > 0:45:39I've got some freshly cubed pineapple.

0:45:39 > 0:45:42OK? I've got some ordinary flour and some cornmeal.

0:45:42 > 0:45:45Cornflour and cornmeal is an important part of American cookery,

0:45:45 > 0:45:46as far as I can understand.

0:45:46 > 0:45:49All of this, I shall learn more, like you're learning as I go along,

0:45:49 > 0:45:51because this is my first time in America.

0:45:51 > 0:45:54Lovely pineapple, lovely limes.

0:45:55 > 0:45:58And a mixture of wild, brown and white rice.

0:45:59 > 0:46:01Clive, you're going to have problems coming in to see,

0:46:01 > 0:46:03but I'll come back here.

0:46:03 > 0:46:07First of all, my little fillets of chicken, nicely marinated in

0:46:07 > 0:46:11lime, garlic and salt, are dredged in the two kinds of flour.

0:46:11 > 0:46:13OK. And straight into the pan to fry.

0:46:15 > 0:46:16Another one.

0:46:18 > 0:46:21In we go as well. Mustn't burn the butter.

0:46:22 > 0:46:24And we'll do a third one.

0:46:27 > 0:46:28OK.

0:46:28 > 0:46:31Right, swivel those around a second.

0:46:31 > 0:46:34This is the kind of pan that you can make a paella for 400 people in.

0:46:34 > 0:46:37Presumably, that's the sort of thing they do when they're on their little

0:46:37 > 0:46:39hols in the old, whatever these things are,

0:46:39 > 0:46:42Ace Arrows, Pace Arrows, Winnebagos, RVs, I don't know.

0:46:44 > 0:46:47Right, get those little pieces of chicken frying nicely away there,

0:46:47 > 0:46:48up to frying speed.

0:46:48 > 0:46:50Then, because I've interpreted this dish,

0:46:50 > 0:46:53the dish really was very basically do that, chuck in some celery,

0:46:53 > 0:46:57a cup of water, cup of rice and some pineapple and stew it.

0:46:58 > 0:47:01OK, it's their country and that's how they like to do things,

0:47:01 > 0:47:03but I thought I ought to just refine it down a little bit.

0:47:03 > 0:47:06So what I'm going to do is, as those fry away there...

0:47:07 > 0:47:09..I'm going to flame it in some rum.

0:47:09 > 0:47:12PAN SIZZLES

0:47:14 > 0:47:17And hope I don't set the microwave on fire.

0:47:17 > 0:47:20I mean, how may caravans have you lot got with microwaves in?

0:47:20 > 0:47:22It's absolutely extraordinary, isn't it?

0:47:22 > 0:47:24SMOKE ALARM WAILS

0:47:24 > 0:47:26That's brilliant!

0:47:26 > 0:47:29You see, they've got microwaves so they don't know about flambe cooking!

0:47:29 > 0:47:32Ha-ha! Hence the alarm. No problem...

0:47:32 > 0:47:34BANGING

0:47:34 > 0:47:36GLASS SHATTERING

0:47:36 > 0:47:38Anyway, back to the proper business.

0:47:38 > 0:47:41I've got my chicken fillets in there frying away in butter

0:47:41 > 0:47:44with a little bit of celery and my rum.

0:47:44 > 0:47:46Then the next very important thing that goes in

0:47:46 > 0:47:48is this lovely fresh lime juice.

0:47:48 > 0:47:51So you put that in like that.

0:47:51 > 0:47:56Then, into that we also add some of our little pineapple pieces

0:47:56 > 0:47:59which is genuinely, genuinely fresh.

0:47:59 > 0:48:03I mean, if you could bite it, you would know it.

0:48:03 > 0:48:05It tastes of the Florida sunshine because it's the Sunshine...

0:48:05 > 0:48:09Do you know? Although it's all sharp and smooth down here,

0:48:09 > 0:48:12fishing boats and big cars and stuff,

0:48:12 > 0:48:14it is a little bit like Provence.

0:48:14 > 0:48:18It is the last, sort of, untamed area of America

0:48:18 > 0:48:21in terms of modern day travel and tourism and stuff.

0:48:21 > 0:48:24They have got these fabulous fruits and big fish,

0:48:24 > 0:48:26and vegetables and stuff.

0:48:26 > 0:48:29It does actually reflect in the cooking and it is nice.

0:48:29 > 0:48:32Even the junk food here is good, because it's served with heart,

0:48:32 > 0:48:34with a smile on its face.

0:48:34 > 0:48:37Anyway, enough of my philosophy.

0:48:37 > 0:48:43Pineapple and rum, celery and chicken pieces go into there. OK?

0:48:44 > 0:48:45Then into that...

0:48:46 > 0:48:52..we add a couple of quarters of peeled and de-pipped tomatoes.

0:48:52 > 0:48:56Right, some salt and pepper, I think we should have just to go in there.

0:48:56 > 0:48:59And they like their things quite spicy here,

0:48:59 > 0:49:01so I'm going fairly heavy on the pepper.

0:49:01 > 0:49:03A little bit of salt.

0:49:03 > 0:49:05We'll let that bubble away for a while.

0:49:05 > 0:49:08Another thing, I thought it would be really good fun

0:49:08 > 0:49:10to add some beer, some American beer, you know.

0:49:10 > 0:49:13We're not in Milwaukee, but I'd love otherwise, if we were,

0:49:13 > 0:49:15to make that little joke.

0:49:15 > 0:49:17What made Milwaukee famous made a loser out of me!

0:49:17 > 0:49:19Anyway...

0:49:19 > 0:49:21So we put a little beer in there instead of stock,

0:49:21 > 0:49:24because the Americans are not big on stocks.

0:49:24 > 0:49:27They don't have bubbling sauce pots and stock pots and things,

0:49:27 > 0:49:29especially not in a mobile home.

0:49:29 > 0:49:30Anyway, what happens now is,

0:49:30 > 0:49:35that bubbles away now for about 20 minutes

0:49:35 > 0:49:38until the pineapple's softened and cooked,

0:49:38 > 0:49:41until the tomato is good, until the sauce there's reduced.

0:49:41 > 0:49:43Then we have we have to go to a second phase.

0:49:48 > 0:49:50So, faster than a wave can break,

0:49:50 > 0:49:52I finish the sauce by whizzing the pineapple,

0:49:52 > 0:49:55the juices from the pan, with a knob of butter in the food processor.

0:49:55 > 0:49:57Simple, isn't it?

0:49:58 > 0:50:00I'm not one of those chaps

0:50:00 > 0:50:02who really likes to do decorative things.

0:50:02 > 0:50:05I'm much more involved in, kind of, down home cooking,

0:50:05 > 0:50:07as they call it here.

0:50:07 > 0:50:10But while I was here, while I was filming this sequence,

0:50:10 > 0:50:11Salvador Dali died.

0:50:11 > 0:50:15He's very important to the St Petersburg area in South Florida,

0:50:15 > 0:50:18and I feel, in a little way, you know,

0:50:18 > 0:50:21Salvador, with these raisins going on the top, by the way,

0:50:21 > 0:50:24Salvador would have, perhaps, might not have enjoyed the taste,

0:50:24 > 0:50:28but he'd have approved the sentiment of trying to make a sunshine dish.

0:50:28 > 0:50:33Of trying to make my kind of tribute to Florida, to artists,

0:50:33 > 0:50:36and poets and rock and roll stars and all those of things.

0:50:36 > 0:50:39But problem is now, I'm actually going to serve this to a man

0:50:39 > 0:50:41I have never met.

0:50:41 > 0:50:43He's an ex-Green Beret. He was in Vietnam.

0:50:43 > 0:50:46I don't know if he'll really go for this, but I will.

0:50:49 > 0:50:52Here you go, Doug. The plate's very hot, I'm afraid.

0:50:53 > 0:50:55OK. Here's a knife and fork.

0:50:56 > 0:50:59Listen, I've tried to make it from Florida ingredients.

0:50:59 > 0:51:03It's chicken in a lime sauce with pineapple and rice and raisins.

0:51:03 > 0:51:06But anyway, do you think survival in America

0:51:06 > 0:51:09in the 1980s and '90s is a big problem?

0:51:13 > 0:51:16I think surviving with some type of honour,

0:51:16 > 0:51:19some type of dignity is a problem.

0:51:21 > 0:51:23When you talk about survival,

0:51:23 > 0:51:25you've got to talk about the quality of survival.

0:51:26 > 0:51:28That's what I look for for everyone.

0:51:30 > 0:51:32I live down on the river.

0:51:33 > 0:51:36The people who live down there with me,

0:51:36 > 0:51:37almost all of them are Vietnam vets.

0:51:39 > 0:51:42We take care of each other, we have a lot of quality.

0:51:42 > 0:51:45Primarily because of the way we relate to each other.

0:51:45 > 0:51:47All right, you're a tough man, you've been in the Congo,

0:51:47 > 0:51:49you've been to Vietnam and all that stuff.

0:51:49 > 0:51:53I'm a tough guy, I'm going to take it from you, what did you think

0:51:53 > 0:51:57of my interpretation of a Floridian dish, of trying to cook

0:51:57 > 0:52:01some chicken with some limes and with some rice and stuff like that?

0:52:01 > 0:52:03Everything was done, texture and everything, was fine,

0:52:03 > 0:52:06just a little bit too much lime.

0:52:06 > 0:52:09Little bit too much lime. They always do that to me.

0:52:09 > 0:52:12Do you know, this is the Provence of America,

0:52:12 > 0:52:15because in Provence they used to say, well cooked,

0:52:15 > 0:52:18well presented, well done, a little bit too much salt.

0:52:18 > 0:52:20Here, too much lime.

0:52:20 > 0:52:23MUSIC: Lost John by Sonny Terry

0:52:27 > 0:52:31The best time to fish for grouper, so the guidebooks tell me,

0:52:31 > 0:52:34is when an incoming tide coincides with a rising barometer.

0:52:34 > 0:52:36Not a lot of people know that, but it's true.

0:52:36 > 0:52:38I only wish we'd read that particular book

0:52:38 > 0:52:42before we set off with my very latest chum, Captain Jack Powell

0:52:42 > 0:52:45and his fabulous fish finder, and the latest in hi-tech fishing gear.

0:52:53 > 0:52:55That might have been me imagining things.

0:52:55 > 0:52:58When you've been out in the desert for as long as I have,

0:52:58 > 0:53:00you start to imagine the odd thing.

0:53:00 > 0:53:03They say the heat and the sun can get to you, you know.

0:53:03 > 0:53:05But it hasn't affected me.

0:53:05 > 0:53:08Which is just as well, with all these damned hedgehogs!

0:53:08 > 0:53:11Jack, is there any piracy around here? Modern day pirates?

0:53:11 > 0:53:14I have lost six friends to pirates.

0:53:14 > 0:53:17They have found their boats in Mexico and South America

0:53:17 > 0:53:22and without the crew on board, and they are killed.

0:53:22 > 0:53:24We do have one good pirate,

0:53:24 > 0:53:27I haven't heard anything about him lately, but instead of killing you,

0:53:27 > 0:53:29when they would take your boat,

0:53:29 > 0:53:32commercial fishing boats which they used to run drugs and all,

0:53:32 > 0:53:35they would drop you off out on the King Ranch in Texas, which is the

0:53:35 > 0:53:38largest ranch in the world, and it's a two day walk to any civilisation.

0:53:38 > 0:53:40So, er...

0:53:40 > 0:53:42- That's a good pirate? - Yeah, they wouldn't kill you.- No.

0:53:42 > 0:53:44They'd just take your boat.

0:53:46 > 0:53:49All right, you've got a nicer one here. What you got there?

0:53:49 > 0:53:52This is a three-and-a-half pound grouper, Jack.

0:53:54 > 0:53:56Looks closer to four, but...

0:53:58 > 0:54:00Fighting like a little snapper.

0:54:03 > 0:54:05Follow the line up.

0:54:05 > 0:54:09- OK, we've got a grouper. We've got a little grouper.- A little grouper.

0:54:09 > 0:54:12- A little one.- This is a little one. - That's a little one.

0:54:12 > 0:54:14- But it is a real one.- Yes, it is.

0:54:14 > 0:54:18We had to abandon trawling and Jack whacked on the live bait...

0:54:18 > 0:54:21- Find out why they weren't hitting. - And is that the answer?

0:54:21 > 0:54:24- We were using the wrong bait? - Well...

0:54:24 > 0:54:26- Shall we do that again?- Now we're going to drop that down again.

0:54:26 > 0:54:28Let me show you how to drop that down.

0:54:28 > 0:54:31- I'm going to stick him in the live...- Hee-hee!

0:54:31 > 0:54:33- We have, at least, lunch. - Yes, we do. OK.

0:54:37 > 0:54:40Great stuff as ever from Keith there.

0:54:40 > 0:54:42Now, there's still plenty more to come on today's

0:54:42 > 0:54:44Saturday Kitchen Best Bites as we take a look back

0:54:44 > 0:54:47at some of the best moments from the Saturday Kitchen archives.

0:54:47 > 0:54:49Coming up -

0:54:49 > 0:54:52Lyndey Milan and Hamish Brown battle it out in the Saturday Kitchen

0:54:52 > 0:54:54Omelette Challenge.

0:54:54 > 0:54:56James Tanner is here with a sensational smoked haddock supper.

0:54:56 > 0:54:59He pan fries smoked haddock before making a leek risotto

0:54:59 > 0:55:02and serving with a poached egg and a mustard foam.

0:55:02 > 0:55:05And Emma Willis faces her food heaven or food hell.

0:55:05 > 0:55:07Will she get her food heaven, herb crusted rack of lamb with

0:55:07 > 0:55:11dauphinoise potatoes and a spinach and basil timbale?

0:55:11 > 0:55:14Or her food hell, honey confit duck legs with Puy lentils?

0:55:14 > 0:55:17You can find out what she got at the end of the show.

0:55:17 > 0:55:19Now, it's over to Paul Rankin, who's got a sure-fire way of

0:55:19 > 0:55:21making everyone love liver.

0:55:21 > 0:55:24Ladies and gentlemen, it's Paul Rankin. Welcome to the show.

0:55:24 > 0:55:27- Hey, guy, how are you?- Very good. So, what are we cooking?

0:55:27 > 0:55:31We're cooking spiced chicken livers with Chinese noodles, soya,

0:55:31 > 0:55:33black pepper and cream.

0:55:33 > 0:55:36It's kind of a little funky fusion dish in a way, you know.

0:55:36 > 0:55:39We're going to start off with these egg noodles.

0:55:39 > 0:55:41These are dried Chinese egg noodles.

0:55:41 > 0:55:44You can use fresh, which work very well, but these work good too.

0:55:44 > 0:55:47- Just want to pop those in there. - Salted boiling water?

0:55:47 > 0:55:48Two or three minutes, yeah?

0:55:48 > 0:55:50You don't want to boil them too hard,

0:55:50 > 0:55:54I find they work better if you kind of just take them off the heat.

0:55:54 > 0:55:58Now, also, you can buy noodles in a supermarket already cooked.

0:55:58 > 0:56:00These are actually rice noodles.

0:56:00 > 0:56:03- They will work, but the egg noodles work better.- OK.

0:56:03 > 0:56:05So, use the egg ones.

0:56:05 > 0:56:06So, chicken livers.

0:56:06 > 0:56:09If you can just grate me some ginger, James, that would be great.

0:56:09 > 0:56:11I'll just peel that and slice it up.

0:56:11 > 0:56:15Chicken livers to me are one of the last great cheap luxuries.

0:56:15 > 0:56:18Now, if you look at this, they come in two lobes,

0:56:18 > 0:56:20one large lobe, one small one,

0:56:20 > 0:56:23and then they have a little bit of fat and membrane in between.

0:56:23 > 0:56:25You want to just take that off.

0:56:25 > 0:56:29You want to just check each chicken liver also in case

0:56:29 > 0:56:31they have any green spots on.

0:56:31 > 0:56:34The green spots doesn't mean they're bad.

0:56:34 > 0:56:37What the green spots are, are perhaps a little bit of bile,

0:56:37 > 0:56:40because the liver sits close to the bile duct,

0:56:40 > 0:56:44which sometimes can give you a spot on your liver and it's very bitter.

0:56:44 > 0:56:46- You've just removed those out. - Yeah, yeah.

0:56:46 > 0:56:49- It's absolutely nothing wrong with it.- OK.

0:56:49 > 0:56:50Now, chicken livers are...

0:56:50 > 0:56:53Where's this idea come from? You've got oriental ingredients.

0:56:53 > 0:56:56You wouldn't normally associate them with chicken liver, I suppose.

0:56:56 > 0:56:58No, I don't think so. It comes from the restaurant, you know.

0:56:58 > 0:57:01I think chicken livers is a very approachable,

0:57:01 > 0:57:03fun dish for people to eat in a restaurant.

0:57:03 > 0:57:05I love to do chicken liver salads, etc.

0:57:05 > 0:57:07But I like doing chicken liver risottos.

0:57:07 > 0:57:10- Like you did the orzo earlier? That would suit chicken livers.- Yeah.

0:57:10 > 0:57:13But I also like them with pasta as well.

0:57:13 > 0:57:17So, I was doing it with pasta and I had a bit of black pepper

0:57:17 > 0:57:19and pancetta and stuff in there,

0:57:19 > 0:57:22and I just started to think, I want to funk it up a bit.

0:57:22 > 0:57:26I want to use some of those lovely Asian flavours.

0:57:26 > 0:57:30Now, this is a little trick that you do just to soften

0:57:30 > 0:57:33the flavour of the chicken livers.

0:57:33 > 0:57:35So, I put them on to some ice...

0:57:36 > 0:57:39..and then you soak them in milk, and it gives them a lovely...

0:57:39 > 0:57:42Look at Phil. He's watching and saying, I'm going to do this later.

0:57:42 > 0:57:45Phil, you can just whack that into a blender, man,

0:57:45 > 0:57:48that would be a good shake for you.

0:57:48 > 0:57:50Exactly! Lovely. Yeah, nice.

0:57:50 > 0:57:53People do eat raw liver shakes, don't they?

0:57:53 > 0:57:56Why have you put ice in here? What's the ice do?

0:57:56 > 0:57:59Well, the ice just keeps everything really nice and fresh.

0:57:59 > 0:58:02Livers is one thing that does spoil quite quickly.

0:58:02 > 0:58:05- It taints quite quickly.- So this goes in the fridge for how long?

0:58:05 > 0:58:07You just want to be a little bit careful.

0:58:07 > 0:58:10- Yeah, just drain those off. - OK, I'll just move the ice first.

0:58:10 > 0:58:14Ideally, the noodles, you should probably cook beforehand, cook well

0:58:14 > 0:58:17beforehand because what happens is, that they

0:58:17 > 0:58:22dry out as they're cooling down and absorb any excess moisture.

0:58:24 > 0:58:25Right.

0:58:25 > 0:58:30That way, they cook up much, much better when you're doing this

0:58:30 > 0:58:33sort of crispy, er, noodle cake type of thing.

0:58:33 > 0:58:36The noodle cake, we cook them in a little ring.

0:58:36 > 0:58:39If you can just drain those on that towel, that would be great.

0:58:39 > 0:58:42Little bit of vegetable oil in the pan.

0:58:44 > 0:58:46So, this is the idea of the crispiness

0:58:46 > 0:58:49and soft in the middle, that kind, sort of...

0:58:49 > 0:58:51I spent five months in China when I was young.

0:58:51 > 0:58:56One of the best things I ever ate when I was in China was this

0:58:56 > 0:59:01crispy noodle cake and it was cooked by a street vendor on a bin lid.

0:59:02 > 0:59:04Just a wee man with a bin lid, you know,

0:59:04 > 0:59:07and he's cooking these crispy noodle cakes,

0:59:07 > 0:59:10and it was unforgettable, it was just so delicious.

0:59:11 > 0:59:14Right. So, literally, round about two minutes.

0:59:14 > 0:59:17No need to oil them, nothing? Just drain them off, as they are.

0:59:17 > 0:59:19There's oil in the pan.

0:59:19 > 0:59:22Sometimes I season it with a little soya sauce and sesame oil,

0:59:22 > 0:59:27- that's quite nice.- Yeah.- Make sure you've got enough oil in the pan.

0:59:29 > 0:59:30OK, time to cook the chicken livers.

0:59:30 > 0:59:33The chicken livers don't take very long at all, really.

0:59:33 > 0:59:35They're best served pink.

0:59:35 > 0:59:38- If you cook them too much, they're going to dry out.- They're ruined.

0:59:38 > 0:59:40They lose that beautiful succulence.

0:59:40 > 0:59:42Also, they take on a different taste as well.

0:59:42 > 0:59:45I just find them very grainy, they can be.

0:59:45 > 0:59:48Very much so. They retain that silkiness.

0:59:48 > 0:59:53But also, the soaking them in milk helps with that sort of silkiness.

0:59:53 > 0:59:56- Season them really well. - Yes, season them really well.

0:59:56 > 0:59:59And a little bit of oil and butter.

0:59:59 > 1:00:01When you say about cooking them too much,

1:00:01 > 1:00:04how do you know when they're ready?

1:00:04 > 1:00:09Ah! Literally, if you fry them off, two, maybe three minutes maximum.

1:00:09 > 1:00:11- That's all they want. - How do you know, though?

1:00:11 > 1:00:13- Yeah, how do you know? - Well, when you turn them over...

1:00:13 > 1:00:15- Take one and eat one. - Just watch this.

1:00:15 > 1:00:17When you turn them over to the second side,

1:00:17 > 1:00:19you start to see a bit of blood pushing up,

1:00:19 > 1:00:20or a little bit of moisture pushing up.

1:00:20 > 1:00:22It's a little bit the same with steak.

1:00:22 > 1:00:25And that's pretty much when it's ready to go.

1:00:25 > 1:00:26That's when it's medium rare.

1:00:26 > 1:00:30- They really don't take very long at all.- So, put them into a pan, spread them out,

1:00:30 > 1:00:35- and don't touch them, OK? Let them just cook, OK?- Yeah.

1:00:38 > 1:00:41OK, is that just for the colour or what? You're just getting some...

1:00:41 > 1:00:45- Yeah, because you want that beautiful caramelisation.- Yeah.

1:00:45 > 1:00:47- You want that lovely caramelisation.- Yeah.

1:00:47 > 1:00:50- Now, you put them in...- Now... - Yeah? Look at that. There you go.

1:00:50 > 1:00:52It's all crispy on one side.

1:00:52 > 1:00:55- Yeah, you just need to be a little bit careful...- Yeah.

1:00:55 > 1:00:58..as you're cooking, that your heat's not too hot, cos they'll blacken.

1:00:58 > 1:01:01Because it's egg, it'll darken very, very quickly.

1:01:01 > 1:01:04So, you see, I haven't really touched these.

1:01:04 > 1:01:06And I want to cook them mostly on one side

1:01:06 > 1:01:08to get that beautiful caramelisation.

1:01:08 > 1:01:10Well, I'll turn them over while you quickly wash your hands.

1:01:10 > 1:01:13There you go. Cos, otherwise, your mother'll be calling.

1:01:13 > 1:01:15I might kill Phil Vickery.

1:01:15 > 1:01:18I was wanting to ask you, Phil,

1:01:18 > 1:01:21do you ever get confused with your namesake?

1:01:21 > 1:01:23Lots of people have actually mentioned it to me, Paul.

1:01:23 > 1:01:26They've, you know, looked at TV listings and timings,

1:01:26 > 1:01:29and settled down in front of the television expecting to see me.

1:01:29 > 1:01:32- They hardly look alike, though, do they, really? - Yeah, lookalike? Not!- Yeah.

1:01:32 > 1:01:35Because I did Ready Steady Cook with you many years ago,

1:01:35 > 1:01:37and you were cooking with Phil Vickery,

1:01:37 > 1:01:40- and I was cooking with Paul Rankin, who was an architect.- Yeah.

1:01:40 > 1:01:44- I ended up on the same flight as Paul Rankin.- Did you?

1:01:44 > 1:01:48And we were sitting in the seats, and they go,

1:01:48 > 1:01:50"There's been a mistake in the seat. Someone else has your name."

1:01:50 > 1:01:53I went, "Aye, right." And it was this guy, Paul Rankin!

1:01:53 > 1:01:55- There you go.- How weird is that?

1:01:55 > 1:01:58- So, in goes a little bit of ginger at this stage.- Right.

1:01:58 > 1:02:01- And they don't take very long now. They're more or less done now? - No, we're pretty much there.

1:02:01 > 1:02:05- We're pretty much there.- Right, OK. So, out onto a plate.- Yeah.

1:02:08 > 1:02:10This is a very quick dish, this, as well.

1:02:10 > 1:02:14- Anything with chicken liver's very, very quick.- Yeah, very much so.

1:02:14 > 1:02:18- There you go.- We'll just pour that fat off a little bit.

1:02:18 > 1:02:21- OK, keep the same pan. - Now a little bit of sherry.

1:02:21 > 1:02:22This is the sauce, OK?

1:02:25 > 1:02:28- A little bit of light brown sugar going in here.- Right.

1:02:28 > 1:02:31A little bit of soy sauce. I use Japanese soy sauce.

1:02:31 > 1:02:34And this'll give you this lovely, rich, dark colour.

1:02:34 > 1:02:37The Japanese soy sauce tastes different to the Chinese one,

1:02:37 > 1:02:39- doesn't it? - Little bit different, yeah.

1:02:40 > 1:02:42And now, that's bizarre -

1:02:42 > 1:02:44- cream in Asian food.- Double cream.

1:02:44 > 1:02:46Double cream going straight in there.

1:02:47 > 1:02:49And now you've got a sauce straightaway.

1:02:49 > 1:02:51Well, what happened to our dinner reservation, you know?

1:02:51 > 1:02:53I didn't book it.

1:02:53 > 1:02:55You know, we'd kind of arranged to go out for dinner,

1:02:55 > 1:02:57and I call him and he goes, "I'm in Dubai."

1:02:57 > 1:02:59I go, "I'll never get to Dubai by 8.30."

1:02:59 > 1:03:02- Yeah, exactly.- Exactly. And he's stuck over here.

1:03:02 > 1:03:04"I'll never get to Dubai by 8.30."

1:03:04 > 1:03:06Right, where do you want this coriander?

1:03:06 > 1:03:09- Just put a little bit in the sauce. - I'm going to turn that pan off,

1:03:09 > 1:03:11cos it's going to reduce down to next to nothing.

1:03:11 > 1:03:15- Well, we can always add a touch more.- Look at that.

1:03:15 > 1:03:17So, the secret is - crispy on the outside,

1:03:17 > 1:03:19literally just sort of...

1:03:19 > 1:03:23- nice and soft in the middle.- Yeah. - Keep the livers lovely and pink.

1:03:24 > 1:03:26You can smell those flavours. It smells delicious.

1:03:26 > 1:03:29- You can add a little bit of bok choy to this, if you want.- Right.

1:03:29 > 1:03:34Something like bok choy, spinach etc, would be delicious.

1:03:34 > 1:03:36A few bits of chives there, as well.

1:03:36 > 1:03:38And just pile them up.

1:03:38 > 1:03:40It needs a touch more cream, just to soften...

1:03:40 > 1:03:42Touch more cream. Why not?

1:03:42 > 1:03:45- Just to soften it a little bit. - But this is the secret with anything with chicken livers.

1:03:45 > 1:03:48It's very much last-minute, isn't it, really?

1:03:48 > 1:03:49It's got to be, you know.

1:03:51 > 1:03:53Even for a dinner party, if you're going to attempt it,

1:03:53 > 1:03:55literally last-minute. There you go.

1:03:55 > 1:03:56And do you know what I love?

1:03:56 > 1:04:00I love to use these juices here, if there's any left.

1:04:00 > 1:04:02I just think they're beautiful.

1:04:02 > 1:04:05- The oils round the edge. - There's not that much on there.

1:04:05 > 1:04:08- A little bit of...- A few chives? - ..chives going on there.

1:04:08 > 1:04:11And, if you want, just a couple of sprigs of coriander. That's nice.

1:04:11 > 1:04:13So, what's the name of that dish again?

1:04:13 > 1:04:17That's my spiced chicken livers with soy, black pepper and cream.

1:04:17 > 1:04:18Delicious.

1:04:23 > 1:04:26It smells delicious, but does it taste delicious?

1:04:26 > 1:04:28Well, over to...

1:04:28 > 1:04:29Let Phil decide. There you go.

1:04:29 > 1:04:32In fact, I should put you here, after saying that earlier.

1:04:32 > 1:04:34I wanted an arm wrestle earlier, but he's afraid of me.

1:04:34 > 1:04:36Yeah, exactly! Yeah.

1:04:36 > 1:04:39- You can tell us exactly what you think.- Yeah, well...

1:04:39 > 1:04:41You know, even if you really don't like it.

1:04:41 > 1:04:43And, remember, you are a rugby player.

1:04:43 > 1:04:46You are straight-speaking, remember. Speak your mind.

1:04:46 > 1:04:49- I used to be a rugby player, as well.- Oh, really?- Come on!

1:04:49 > 1:04:52- I got too many injuries.- Were you like a cheerleader of some sort?

1:04:52 > 1:04:55- I nearly got snapped in two once. - LAUGHTER

1:04:55 > 1:04:56Like a stick. Like a twig.

1:04:56 > 1:05:00- Beautiful. The sauce is stunning. - The sauce is good?- Mm.

1:05:00 > 1:05:03- I'm an amazing chef, you know. - LAUGHTER

1:05:03 > 1:05:06- I can't believe...- Amazing. - I can't believe you played rugby.

1:05:06 > 1:05:08- You're like an ironing board with a beard.- I was fast.

1:05:08 > 1:05:10I was fast, you see. I could run away no problem.

1:05:10 > 1:05:12Yeah, yeah, yeah. But what do you reckon, girls?

1:05:12 > 1:05:15- Mm.- Are chicken livers something you'd ever attempt?- Gorgeous.

1:05:15 > 1:05:18- I mean, it's a simple little dish, in essence.- That is beautiful.

1:05:18 > 1:05:21You could use chicken livers, duck livers, as well.

1:05:21 > 1:05:24Oh, absolutely. Duck livers are actually very similar.

1:05:24 > 1:05:26When you get the fat in duck liver, it changes completely.

1:05:26 > 1:05:30- It has to be really fresh, though. That's the most important thing. - Often great to buy them frozen,

1:05:30 > 1:05:33because then you know they're really super fresh.

1:05:33 > 1:05:36- And then you just pour in the milk. - Something you'd have a go at?

1:05:36 > 1:05:39Definitely. My only concern would be the cooking of the livers.

1:05:39 > 1:05:42- If it's not done right, it's kind of over, isn't it?- Last-minute.

1:05:42 > 1:05:45Secret - hot pan, and, as James said, about three minutes.

1:05:45 > 1:05:47Or pay him to come round and cook you dinner. He's very cheap.

1:05:52 > 1:05:55Self-proclaimed amazing chef Paul Rankin there

1:05:55 > 1:05:56with a lively liver dish.

1:05:56 > 1:05:58And now it's Omelette Challenge time,

1:05:58 > 1:06:03and Australian debutant Lyndey Milan takes on New Zealander Hamish Brown.

1:06:03 > 1:06:05It's time for the Omelette Challenge.

1:06:05 > 1:06:08Hamish, hopefully, you can go quicker than what you have on here.

1:06:08 > 1:06:10- Still not bad - 32 seconds. - Yeah, I got a bit of a...

1:06:10 > 1:06:12Lyndey, who would you like to beat on our board?

1:06:12 > 1:06:14- I'm assuming it's this man over here.- Rick?- Mr Rick Stein.

1:06:14 > 1:06:17Yeah, well, I don't know if I can beat him, actually,

1:06:17 > 1:06:19- but I'd like to beat Antonio. - All right. Well, get in position.

1:06:19 > 1:06:22So, usual rules apply. Three-egg omelette as fast as you can.

1:06:22 > 1:06:25- Are you both ready?- Yeah. - Three, two, one, go.

1:06:30 > 1:06:32Does it matter if there's eggshell in there?

1:06:32 > 1:06:34Well, it doesn't matter. I'll pick around it.

1:06:36 > 1:06:38Nearly neck and neck so far.

1:06:44 > 1:06:47Got the right technique. She's catching you up.

1:06:47 > 1:06:49Make sure it's cooked.

1:06:50 > 1:06:53GONGS CHIME

1:06:53 > 1:06:55That was tight. Well done.

1:06:55 > 1:06:57SHE LAUGHS

1:06:57 > 1:07:01- Oh, dear! How long was that? - SHE CHUCKLES

1:07:02 > 1:07:06- Mm. Done omelette.- Yeah. - Two omelettes, actually. Quite...

1:07:06 > 1:07:08Yeah?

1:07:08 > 1:07:11- Oh, wow!- Right...- Oh, that's tense!

1:07:11 > 1:07:16- LAUGHTER - Lyndey. Lyndey.- Yes, sir?

1:07:17 > 1:07:20You wanted to beat Rick Stein at 28.88.

1:07:20 > 1:07:22Yeah. I didn't think I would.

1:07:22 > 1:07:24- You did it in 28...- Whoohoo!

1:07:24 > 1:07:27- Hold on. I'm not finished yet. - LAUGHTER

1:07:27 > 1:07:30- There's a point bit.- Oh. - Calm down.- Oh, OK.

1:07:30 > 1:07:32We don't worry about decimals in Australia.

1:07:32 > 1:07:35You don't need to worry, cos you beat him. 28.48,

1:07:35 > 1:07:37- which puts you ahead of him. - Yes!- There you go.

1:07:37 > 1:07:39- CHEERING AND APPLAUSE - In fact, it puts you ahead

1:07:39 > 1:07:42of a few people right there. We need a bigger board.

1:07:42 > 1:07:44- Hamish...- I think you might have been a bit quicker.

1:07:44 > 1:07:46..you were on 32. You can take that home.

1:07:46 > 1:07:49- You're definitely quicker. - Oh, fantastic. That's the old me.

1:07:50 > 1:07:53You did it...

1:07:53 > 1:07:55- And I've even put you a beard on there. Look.- Fantastic.

1:07:55 > 1:07:56From your last picture.

1:07:56 > 1:08:00- You did it in 26.40, which puts you...- Well done.

1:08:00 > 1:08:04- ..about there, as well. - Well done, you.- Fantastic.

1:08:08 > 1:08:12A hard-fought battle there, with Hamish just coming out on top.

1:08:12 > 1:08:13Next up, it's James Tanner

1:08:13 > 1:08:17with a sumptuous smoked haddock and leek risotto.

1:08:17 > 1:08:19- Morning, James.- How you doing, James?- Good, thanks. You?

1:08:19 > 1:08:21Good to see you. Right, now, what are we cooking?

1:08:21 > 1:08:23We're cooking roast smoked haddock, a leek risotto,

1:08:23 > 1:08:26a light grain mustard sauce and a poached egg.

1:08:26 > 1:08:28- All in seven minutes?- Yeah, something like that.- All right.

1:08:28 > 1:08:30- So, you want me to chop, then, I suppose?- Yes, please.

1:08:30 > 1:08:32First of all, I'll go through the ingredients.

1:08:32 > 1:08:35- Yeah.- You're going to need some garlic and some shallot,

1:08:35 > 1:08:36- which I'm going to give you.- Lovely.

1:08:36 > 1:08:39We've got some arborio rice - risotto rice - a bit of vermouth,

1:08:39 > 1:08:42obviously some eggs, some grain mustard, Parmesan cheese,

1:08:42 > 1:08:44a bit of vinegar to cook the egg in,

1:08:44 > 1:08:46a bit of cream, and some fish stock, as well.

1:08:46 > 1:08:48- OK.- And also, of course, a bit of haddock.

1:08:48 > 1:08:50- First of all, I'm going to put my stock in the pan.- Yeah.

1:08:50 > 1:08:51And what we're going to do is...

1:08:51 > 1:08:53Now, would you advise people to make that, if they can?

1:08:53 > 1:08:55- But you can buy those little stock cubes.- Yeah.

1:08:55 > 1:08:58If I was at work, obviously, we make gallons of the stuff.

1:08:58 > 1:09:00But what you do is buy yourself a stock cube,

1:09:00 > 1:09:02or you can even buy stocks nowadays,

1:09:02 > 1:09:04- I believe, that are already in liquid form.- Yeah.

1:09:04 > 1:09:06Buy it from the supermarket. Particularly with smoked haddock,

1:09:06 > 1:09:09- quite a lot of flavour will come out of there.- Very much so.

1:09:09 > 1:09:11Now, I'm using... And I would recommend this.

1:09:11 > 1:09:13Please, everybody, use natural smoked haddock.

1:09:13 > 1:09:16I'm just going to take a bit of this fillet, obviously,

1:09:16 > 1:09:18- cos I'm cooking for one. - As opposed to the yellow one?

1:09:18 > 1:09:21Yeah, the bright yellow one has been painted with dye,

1:09:21 > 1:09:24and I really wouldn't recommend using that one. So, natural smoked.

1:09:24 > 1:09:26You can see, from the colour, it's got a lovely opaqueness to it.

1:09:26 > 1:09:28- It hasn't seen a pack of fags, has it?- Well, exactly.

1:09:28 > 1:09:31- But it literally should be this lovely...- Lovely colour.

1:09:31 > 1:09:33- OK. Now, I'm just cutting off one portion, OK?- Yeah.

1:09:33 > 1:09:36And I've just removed the skin. With the skin, I don't waste that.

1:09:36 > 1:09:39I'm going to put the skin into the fish stock with a bay leaf,

1:09:39 > 1:09:41and this will boost the flavour,

1:09:41 > 1:09:44- and it will be a great boost for our sauce, as well, James.- OK.

1:09:44 > 1:09:46- How are you getting on with all that? All right?- Done.- Top banana.

1:09:46 > 1:09:48Right, now, over here, we've got a nonstick pan.

1:09:48 > 1:09:51I'm just going to add a splash of oil to that,

1:09:51 > 1:09:53and then I'm going to get my shallots.

1:09:53 > 1:09:54Shallots go in first, OK?

1:09:54 > 1:09:57You want to cook them with no colour so they're translucent.

1:09:57 > 1:09:59If you put the garlic in, chances are you can taint it,

1:09:59 > 1:10:02and it'll taint your risotto, so just get that coated.

1:10:02 > 1:10:05And then, at this stage, in with the garlic. Thank you.

1:10:05 > 1:10:09- Now, this is not the first time you've cooked for Matty over there, is it?- It isn't.

1:10:09 > 1:10:13Myself and Matt were the winning team on Ready Steady Cook once.

1:10:13 > 1:10:17- Who were we against that day, James? - Hmm, let me think about that one. - Yeah, yeah, yeah.

1:10:17 > 1:10:20Hmm, who was it? Ooh, James Martin, maybe?

1:10:20 > 1:10:23I always used to get stitched and get the useless ingredients.

1:10:23 > 1:10:26Oh, excuses, excuses. OK. Right, now, this is all cooking down.

1:10:26 > 1:10:29- After that, we're going to add a little bit of vermouth.- I did.

1:10:29 > 1:10:32I had a chocolate bar, a Pot Noodle and a bottle of beer once.

1:10:32 > 1:10:35- LAUGHTER - What am I supposed to do with that?

1:10:35 > 1:10:36In with the vermouth.

1:10:36 > 1:10:39In with the arborio rice. We're just going to coat the rice.

1:10:39 > 1:10:42Make sure it's coated with the oil and the alcohol,

1:10:42 > 1:10:44and as you can see, it's quite a dry pan,

1:10:44 > 1:10:48and the idea is you take this to what they call the popping stage.

1:10:48 > 1:10:49- RICE POPS - Yeah.- Yeah, it's popping.

1:10:49 > 1:10:52- It's popping.- OK, right. We'll just make sure that's all coated.

1:10:52 > 1:10:55Now, the next stage is you add your stock very, very gradually.

1:10:55 > 1:10:58You don't rush it. So, what we do is a little bit of stock at a time.

1:10:58 > 1:11:00I can't stress this enough. You must feed your risotto the moisture.

1:11:00 > 1:11:03Don't glug it all in there. Now, in an ideal world,

1:11:03 > 1:11:06- eight to nine minutes to cook out a proper risotto.- Yeah.

1:11:06 > 1:11:09Of course, in true TV style, here's one I got done earlier.

1:11:09 > 1:11:11But we're just going to carry on cooking this out

1:11:11 > 1:11:12and feeding it, so I can show you.

1:11:12 > 1:11:14Now, you and the other Matt over there

1:11:14 > 1:11:16have got something in common, as well -

1:11:16 > 1:11:19- the AA Restaurant of the Year, is that right?- We have, yeah.

1:11:19 > 1:11:21- You won it for Wales. - For Wales, yeah.

1:11:21 > 1:11:23- A couple of years ago.- For '06...

1:11:23 > 1:11:25Excuse me. '07/'08, Tanner's restaurant

1:11:25 > 1:11:28won AA Restaurant of the Year for England, which was nice.

1:11:28 > 1:11:31- That's nice, isn't it? - You know, it's cool, yeah. - How much did that cost you?

1:11:31 > 1:11:35You know, a couple of dinners and we were there.

1:11:35 > 1:11:37No, really good award, obviously.

1:11:37 > 1:11:39Doesn't happen, that kind of thing to you, every day.

1:11:39 > 1:11:41And, you know, really, really honoured,

1:11:41 > 1:11:43and a great boost for the staff and everything, really.

1:11:43 > 1:11:46OK, now, onto the egg. Here, I've got a bit of vinegar.

1:11:46 > 1:11:49Some water, which I'm just going to turn down, actually,

1:11:49 > 1:11:51- cos you don't want it to be bubbling away too much.- Yeah.

1:11:51 > 1:11:53And this will cool it down, obviously.

1:11:53 > 1:11:55So, a little glug of vinegar in there.

1:11:55 > 1:11:57Now, obviously, you know, it's not rocket science or anything.

1:11:57 > 1:12:00Basically, the vinegar holds the albumen of the egg,

1:12:00 > 1:12:03so it keeps its shape nice. I'm just going to give it a little stir.

1:12:03 > 1:12:06So, this is the masterclass of how to make the perfect poached egg.

1:12:06 > 1:12:08Something like that, yeah. We'll give it a go, anyway, eh?

1:12:08 > 1:12:10From a doctor, is that right?

1:12:10 > 1:12:12- Cos you got your doctorate, didn't you?- Yeah, this year.

1:12:12 > 1:12:14Me and my brother, we got and honorary doctorate of arts

1:12:14 > 1:12:17- from Plymouth Uni. - Did you?- So, doctor.

1:12:17 > 1:12:19- There you go. Or doctors. - I can outdo him.

1:12:19 > 1:12:21Next two months, I get a professorship.

1:12:21 > 1:12:24- You're getting a professorship? - Yeah, yeah.- There you are.

1:12:24 > 1:12:26Always milking it, ladies and gentlemen.

1:12:26 > 1:12:29- When he walks on...- Yeah, never passed a single exam in my life.

1:12:29 > 1:12:31I really wish I would have known that, James -

1:12:31 > 1:12:33you getting a professorship. I would have brought you a pipe,

1:12:33 > 1:12:35maybe a really nice couple of patches for your arms,

1:12:35 > 1:12:37- for this jacket. - Just get on with it. Go on.

1:12:37 > 1:12:39OK, now, as we said before,

1:12:39 > 1:12:41we just keep stirring this in and feeding it in.

1:12:41 > 1:12:43Now, you've just added a little bit of vinegar in there,

1:12:43 > 1:12:45- whisked the water. - Turn the water round.

1:12:45 > 1:12:48You create a little vortex, or whatever you want to call it.

1:12:48 > 1:12:49- A little swish.- Right, fire away.

1:12:49 > 1:12:52OK, now, we've put the leeks into the risotto mixture.

1:12:52 > 1:12:54You've grated me some Parmesan cheese.

1:12:54 > 1:12:55I've put some butter into it now.

1:12:55 > 1:12:57We're going to add some of the grated Parmesan.

1:12:57 > 1:13:00I am going to correct the seasoning, but you don't want to...

1:13:00 > 1:13:02- We need to cook this fish, don't we?- Yeah, it's going on now.

1:13:02 > 1:13:04Basically, bit of salt, bit of pepper.

1:13:04 > 1:13:07Don't overdo it because the haddock has got quite a salty content.

1:13:07 > 1:13:10Now, with the haddock, tiny bit of salt, tiny bit of pepper.

1:13:10 > 1:13:12Season both sides.

1:13:12 > 1:13:15I've just cleaned out my pan, obviously, from the leeks.

1:13:15 > 1:13:18- I'VE cleaned out your pan.- You've got to do something around here.

1:13:18 > 1:13:21OK. Right, now, we just keep the butter moving,

1:13:21 > 1:13:23and then cook the fish presentation-side down.

1:13:23 > 1:13:26I'm not shaking the pan or anything. Leaving it on a high heat.

1:13:26 > 1:13:29It's smoked, so it's half cooked, anyway. We're just going to get it

1:13:29 > 1:13:31so it's got a little bit of colouration on it.

1:13:31 > 1:13:33Now, with risottos, as well, you could actually get to a stage

1:13:33 > 1:13:35with risotto where you can cool it down.

1:13:35 > 1:13:37If people are worried about doing this for dinner parties,

1:13:37 > 1:13:41- cos there's quite a lot of things going on with the egg and everything else...- Yeah.

1:13:41 > 1:13:44- ..you could actually make the risotto beforehand and just warm it through.- Very much so.

1:13:44 > 1:13:46Do yourself a risotto base, and then, as you said,

1:13:46 > 1:13:50finish it with the butter, some Parmesan cheese, different flavourings like that.

1:13:50 > 1:13:53- And the same thing with the egg, as well, couldn't you, really? - You could do the eggs.

1:13:53 > 1:13:56You could drop them into iced water after they're cooked through,

1:13:56 > 1:13:59and then leave them in the fridge in the iced water.

1:13:59 > 1:14:01- I'd recommend using them within 24 hours, though.- Right, OK.

1:14:01 > 1:14:04And then you just refresh them in boiling water,

1:14:04 > 1:14:06- just for a couple of seconds. - Exactly.

1:14:06 > 1:14:08Now, in the meantime, the egg's almost there,

1:14:08 > 1:14:10so I'm just going to drain it off in a bit of kitchen towel.

1:14:10 > 1:14:13I've just drained off, in this pan here, some of the fish stock,

1:14:13 > 1:14:15which had the bay in there, remember, the haddock skin.

1:14:15 > 1:14:17We're just going to bring that up to a gentle simmer.

1:14:17 > 1:14:19I'm going to add some cream to that.

1:14:19 > 1:14:21We're going to add a teaspoonful of grain mustard, as well.

1:14:21 > 1:14:23That just goes in.

1:14:23 > 1:14:25And also, I'll add the cream in a moment,

1:14:25 > 1:14:27cos I don't want to split the sauce with the egg.

1:14:27 > 1:14:29As you can see, it's just gently poached, yeah?

1:14:29 > 1:14:33I don't want to overdo it. So, we're just going to leave that to drain.

1:14:33 > 1:14:35The fish, you're swishing around in the pan.

1:14:35 > 1:14:37The risotto, we've added the cheese to.

1:14:37 > 1:14:38I've corrected the seasoning, as well.

1:14:38 > 1:14:41- Careful with the amount of salt you put in there.- Exactly.

1:14:41 > 1:14:44Especially without the haddock. Yeah, especially with that.

1:14:44 > 1:14:46Now, don't overdo it, because it is very filling, obviously.

1:14:46 > 1:14:48And it is quite unusual.

1:14:48 > 1:14:50You know, you'd never usually serve a sauce with a risotto,

1:14:50 > 1:14:53but because this is heavy, I want something light.

1:14:53 > 1:14:54Now, as we can see, with the haddock,

1:14:54 > 1:14:57it's just starting to get a bit of colour around the outside,

1:14:57 > 1:14:59so we know it's halfway there.

1:14:59 > 1:15:01So, literally, you can see how the colour's changing.

1:15:01 > 1:15:03If I turn it now, and then I'm going to...

1:15:03 > 1:15:05- Have you got a spoon?- I'll let you deal with the sauce.- Thank you.

1:15:05 > 1:15:08OK, you're just going to baste that in a bit of that butter.

1:15:08 > 1:15:10That'd be wonderful, thank you.

1:15:10 > 1:15:12A splash of cream goes into our sauce.

1:15:12 > 1:15:14So, is this the type of food that you serve in the restaurant?

1:15:14 > 1:15:17Something like this? Yeah, go on the lunch menu, definitely.

1:15:17 > 1:15:19Very, very popular. I had it on in December,

1:15:19 > 1:15:21and it was really good,

1:15:21 > 1:15:24- at England's Restaurant of the Year. - LAUGHTER

1:15:24 > 1:15:27- Anyway, carrying on with that, we're just going to...- Go on.

1:15:27 > 1:15:30- That's looking good to me. - Happy with that?- Yeah.

1:15:30 > 1:15:34- Yeah, yeah, very much so. OK. - You do the sauce.- OK, cool.

1:15:34 > 1:15:36Obviously, we're going to put that on top in a moment.

1:15:36 > 1:15:38The sauce is coming up to simmer. I'm not going to season it,

1:15:38 > 1:15:41because we've got the fish stock in there and everything else.

1:15:41 > 1:15:42You don't have to do this.

1:15:42 > 1:15:44I'm just doing this to mix in the grain mustard,

1:15:44 > 1:15:45but I've got a little hand blitzer,

1:15:45 > 1:15:49so I'm just going to give it a little blitz up, obviously.

1:15:49 > 1:15:52And then I'm going to put this around the risotto.

1:15:52 > 1:15:54- If you could put the fish on top for me, James.- There you go.

1:15:54 > 1:15:56That'd be wonderful.

1:15:56 > 1:15:59Thanks very much, Professor.

1:15:59 > 1:16:03OK, now, a little bit of the sauce around the outside.

1:16:05 > 1:16:08The poached egg goes on top. Obviously, still nice and warm.

1:16:08 > 1:16:11If you could just shave me a bit of that Parmesan, James...

1:16:11 > 1:16:13- I'll do that, yeah.- ..that'd be great. Pardon my fingers.

1:16:13 > 1:16:15And then I'm just going to grab a bit of olive oil.

1:16:15 > 1:16:19- If you use a good-quality olive oil, it should have a nice little bit of nuttiness to it.- Yeah.

1:16:19 > 1:16:23So, we're just going to add some of the Parmesan pieces on the top.

1:16:23 > 1:16:24And if you want a pure breakfast,

1:16:24 > 1:16:26a little bit of black pudding on there, something like that.

1:16:26 > 1:16:29Well, maybe, yeah. And a little splash of oil over the top,

1:16:29 > 1:16:30and there you have it.

1:16:30 > 1:16:33My roasted smoked haddock, leek risotto, grain mustard sauce,

1:16:33 > 1:16:36- and a poached egg.- Done.

1:16:41 > 1:16:44It was as simple as that. Right, over here.

1:16:44 > 1:16:46- You get to dive into this one, as well, Matt.- You know what?

1:16:46 > 1:16:48I've got a theory about cooking that

1:16:48 > 1:16:51almost any meal is improved by putting a poached egg on top.

1:16:51 > 1:16:52Yeah. Now, this poached egg,

1:16:52 > 1:16:56- if you literally just crack the egg like that...- Oh.

1:16:56 > 1:16:58- ..it should just open up like that. - All that golden goodness.

1:16:58 > 1:17:00- LAUGHTER - There you go.

1:17:00 > 1:17:02Dive into that. Tell us what you think.

1:17:02 > 1:17:04It's very close to one of my favourite

1:17:04 > 1:17:06things, which is kedgeree.

1:17:06 > 1:17:08Obviously, it's not got the same spice in, but...

1:17:08 > 1:17:11- Similar with the eggs and everything. - Yeah. The haddock, as well.

1:17:11 > 1:17:14Oh, I love haddock. Mm.

1:17:14 > 1:17:18- The natural smoked haddock is so fantastic.- That's great.

1:17:18 > 1:17:20And you taste the grain mustard. It doesn't overpower it.

1:17:20 > 1:17:22Yeah, move it down, but send it back again.

1:17:22 > 1:17:25- THEY LAUGH - Exactly.- That's terrific.

1:17:25 > 1:17:28And if you wanted... Smoked cod, you can often get nowadays.

1:17:28 > 1:17:30- And you can get smoked halibut, as well.- You do, yeah.

1:17:30 > 1:17:32Smoked halibut's lovely.

1:17:32 > 1:17:34Halibut's very good, this time of year, as well.

1:17:34 > 1:17:36Is it right that the smoking is just for the flavour,

1:17:36 > 1:17:39- and, actually, the curing is salt? - Yeah.- Is that right?

1:17:39 > 1:17:41It depends what they smoke it over.

1:17:41 > 1:17:43You can get lots of different chippings.

1:17:43 > 1:17:45It is part of the curing process, as well,

1:17:45 > 1:17:47so it is kind of cooked before you get it. That's why...

1:17:47 > 1:17:51- It's not like smoked salmon, though, is it?- Not at all. - It's thoroughly cured.- Exactly.

1:17:51 > 1:17:53But that's why James could, when he finished it off then,

1:17:53 > 1:17:5530 seconds each side and it's there.

1:17:55 > 1:17:57Did you notice the fish wasn't falling apart?

1:17:57 > 1:17:59If it was falling apart, it'll be completely over, so

1:17:59 > 1:18:01- you want to retain that flavour. - Matt?- I think it's lovely.

1:18:01 > 1:18:03- The girls just said, "That's lush." - LAUGHTER

1:18:03 > 1:18:06- Which I haven't heard since I was at school.- Lush and lovely.

1:18:11 > 1:18:13I may not have heard the word lush in years,

1:18:13 > 1:18:15but I can tell you what - James's fish was exactly that.

1:18:15 > 1:18:18Now, when Emma Willis came to the Saturday Kitchen studio

1:18:18 > 1:18:20to face her food heaven or food hell,

1:18:20 > 1:18:22she told us she was ravenous for roast lamb,

1:18:22 > 1:18:25but decidedly downbeat when it came to duck.

1:18:25 > 1:18:27Will it be heaven or hell? Let's find out.

1:18:27 > 1:18:29Right, it's that time - to find out whether Emma

1:18:29 > 1:18:31will be facing food heaven or food hell.

1:18:31 > 1:18:34- Food heaven would, of course, be this rack of lamb.- Oh!

1:18:34 > 1:18:36- This is the cooked one here. - Look how lovely that looks.- Yeah.

1:18:36 > 1:18:38It could be with dauphinoise potatoes -

1:18:38 > 1:18:40- with cream and butter and garlic.- Mm!

1:18:40 > 1:18:42A little herb crust to go with it, with a little spinach

1:18:42 > 1:18:44- and basil timbale to go with it.- Lovely.

1:18:44 > 1:18:46Alternatively, of course, it could be duck,

1:18:46 > 1:18:48and duck legs for this one.

1:18:48 > 1:18:51Salted, classic duck confit cooked in duck fat,

1:18:51 > 1:18:52with some lentils to go with it

1:18:52 > 1:18:54- and a bit of sherry vinegar to finish it all off.- Mm.

1:18:54 > 1:18:56LAUGHTER

1:18:56 > 1:18:58Viewers at home were a bit undecided,

1:18:58 > 1:19:02but it was down to these guys to decide which one you would get.

1:19:02 > 1:19:04You look terrified, and you look like

1:19:04 > 1:19:06you're about to really enjoy this.

1:19:06 > 1:19:09- Both of them are, because both of them chose duck.- Oh!- There you go.

1:19:09 > 1:19:11We lose this one out of the way. It's a bit like Bullseye.

1:19:11 > 1:19:13"This is what you could have won." There you go.

1:19:13 > 1:19:16So, we lose this out of the way. That's your lamb.

1:19:16 > 1:19:18And then, alternatively, we've got this duck over here.

1:19:18 > 1:19:20Now, classic duck confit.

1:19:20 > 1:19:23- We're going to start off from the end, if that makes sense.- Yeah.

1:19:23 > 1:19:26We're going to start off by just putting the finished

1:19:26 > 1:19:27article in our oven, really.

1:19:27 > 1:19:29So, these are the bits that we're about to make.

1:19:29 > 1:19:31So, this is the duck confit legs.

1:19:31 > 1:19:34Now, these have been cooked in duck fat, just gently,

1:19:34 > 1:19:38for about sort of an hour, an hour and 15 minutes.

1:19:38 > 1:19:39- OK.- Like that.

1:19:39 > 1:19:42And we're just going to basically take the bone out like that.

1:19:42 > 1:19:45These are these wonderful sort of duck confit legs,

1:19:45 > 1:19:47which I'm going to show you how to make them in a second.

1:19:47 > 1:19:50So, we just take these out like that.

1:19:50 > 1:19:52Drain off a little bit of excess fat.

1:19:52 > 1:19:54And then what we're going to do is grab some honey.

1:19:54 > 1:19:56I'm going to grab this, as well.

1:19:56 > 1:20:01Just a little bit of honey over the top. Just a touch.

1:20:01 > 1:20:03- Just a little bit?- All of it. - Just a little bit?- All of it.

1:20:03 > 1:20:05And then these are going to go straight in the oven.

1:20:05 > 1:20:06So, quite a hot oven for this.

1:20:06 > 1:20:09Now, this is the end part of the cooking, really,

1:20:09 > 1:20:10but the beginning of it starts with

1:20:10 > 1:20:12our duck legs that we've got in here.

1:20:12 > 1:20:16- Now, what we need to do with these is weigh the duck legs.- OK.

1:20:16 > 1:20:19So, it's 15g of salt per kilo.

1:20:19 > 1:20:21That's what we're looking for. Not that I'm ever telling you,

1:20:21 > 1:20:23- cos you're never going to make this.- No, I'm not.

1:20:23 > 1:20:25But for this, 15g of salt per kilo.

1:20:25 > 1:20:27A little bit of garlic, some rosemary,

1:20:27 > 1:20:28some thyme, that kind of stuff.

1:20:28 > 1:20:30And all we do is we just rip up the rosemary,

1:20:30 > 1:20:31rip up the fresh thyme.

1:20:31 > 1:20:36Now, this was a dish that I first sort of learnt how to do in France,

1:20:36 > 1:20:39but the recipe has never really changed, really.

1:20:39 > 1:20:44Now, you may measure the salt for this. This is table salt.

1:20:44 > 1:20:47Not sort of sea salt. But 15g of salt per kilo.

1:20:47 > 1:20:50A bit more rosemary over the top.

1:20:50 > 1:20:53Bit more garlic in there, as well, underneath.

1:20:53 > 1:20:55And you've got... Basically, we leave that in the fridge.

1:20:55 > 1:20:59- Yeah?- 24 hours.- OK.- It's important to leave it for 24 hours.

1:20:59 > 1:21:02And the texture just changes slightly,

1:21:02 > 1:21:06and the meat sort of darkens down, which we've got in here, right?

1:21:06 > 1:21:07- Oh, right. OK. - So, you're salting it.

1:21:07 > 1:21:11And then what you do is you wash off the excess salt...

1:21:12 > 1:21:15..like that. And the guys are chopping up my veg

1:21:15 > 1:21:17to go with that little garnish to go with it.

1:21:17 > 1:21:20- I feel like I'm at school. - LAUGHTER

1:21:20 > 1:21:22And then what we do is we get some duck fat.

1:21:22 > 1:21:25Now, this has become popular. Goose fat, duck fat in here.

1:21:25 > 1:21:28And then you basically... This is the confit side of it.

1:21:28 > 1:21:31You basically place the duck legs in there,

1:21:31 > 1:21:34and gently cook it for about an hour and a half.

1:21:34 > 1:21:38- Hour and a half. And you end up with what we've just put in the oven.- OK.

1:21:38 > 1:21:40- All right?- Yeah. - And you roast that off in the oven.

1:21:40 > 1:21:43A hot oven like this will take about six to seven minutes.

1:21:43 > 1:21:45But from cold... And you can actually buy these

1:21:45 > 1:21:47ready-made in the supermarket, in a tin.

1:21:47 > 1:21:50You're not going to buy them either, but you can.

1:21:50 > 1:21:53It's that look on your face. I haven't seen that look on your face -

1:21:53 > 1:21:56a look on a guest's face - since Bill Oddie came on the show...

1:21:56 > 1:22:02- Yeah?- ..and we cooked him mallard. - Did you?

1:22:02 > 1:22:04- Which wasn't really the greatest thing to cook him, was it?- No.

1:22:04 > 1:22:07But he had that same sort of look that you're giving me now.

1:22:07 > 1:22:09Well, maybe the look on my face is similar to the look

1:22:09 > 1:22:11on your face this morning when we met

1:22:11 > 1:22:14- and you said you'd watched Big Brother last night. - LAUGHTER

1:22:14 > 1:22:16That was more of a shock, to be honest.

1:22:16 > 1:22:17So, we're going to start off...

1:22:17 > 1:22:20We're going to finish off our garnish to go with this.

1:22:20 > 1:22:22Now, this probably comes from France, this one.

1:22:22 > 1:22:24It's a nice little Puy lentil dish.

1:22:24 > 1:22:26- And we start off with some butter in here.- I like lentils.

1:22:26 > 1:22:29- You like lentils?- Yeah.- All right. So, we need some...

1:22:29 > 1:22:32- Can you chop that up? - Yeah.- Nice and fine? That's it.

1:22:32 > 1:22:37- Chop it up.- Yes, Chef!- That's it. Chop it nice and fine.

1:22:37 > 1:22:40The key to this is to make sure they're all the same size,

1:22:40 > 1:22:42really, as the lentils. That's the idea of this one.

1:22:42 > 1:22:45So, this is going to go in here, like that.

1:22:45 > 1:22:48Now, you said we should all be watching about this guy tonight,

1:22:48 > 1:22:50- this...- Yeah. - Does that give the game away?

1:22:50 > 1:22:53- No, no, no, not at all. - Has he gone through or not?

1:22:53 > 1:22:55I can't tell you, can I? Cos that WOULD give the game away.

1:22:55 > 1:22:59- Yeah.- But his name is Bob, and he's just incredible.

1:22:59 > 1:23:02- Really, really good.- OK. - So, look out for Bob.- How old is he?

1:23:02 > 1:23:06- Erm...- Can't you say that bit? - I think he was...

1:23:06 > 1:23:11- Yeah, I think he was, like, 50s. - Right.- Late 50s.

1:23:11 > 1:23:14- Mid-to-late 50s, yeah.- Right, we need to saute this lot together.

1:23:14 > 1:23:16That looks lovely.

1:23:16 > 1:23:19Now, ideally, we'd put bacon in, but we don't have any.

1:23:19 > 1:23:22- Smells lovely, too.- Unless we've got some in this fridge over here.

1:23:22 > 1:23:24Might have a little bit of bacon in the bottom.

1:23:24 > 1:23:26No, we've got a bit of hake.

1:23:26 > 1:23:29Bacon? We're about to get some bacon.

1:23:29 > 1:23:31LAUGHTER

1:23:31 > 1:23:33The crew's had it all for breakfast, you see.

1:23:33 > 1:23:35So, ideally, you'd put bacon in there.

1:23:35 > 1:23:38LAUGHTER

1:23:38 > 1:23:40- You'll find the... - What's that?- What's that?

1:23:40 > 1:23:44- In that little shot glass? - Yeah, I thought you'd be interested in that. You see?

1:23:44 > 1:23:48- Vinegar.- Oh.- Yes. But we're going to throw this in.

1:23:48 > 1:23:52- Now, you put bacon in this normally. - It's coming. On the way.

1:23:52 > 1:23:53There you go.

1:23:53 > 1:23:56Come on! Bring it in. No.

1:23:56 > 1:23:58LAUGHTER

1:24:00 > 1:24:02- LAUGHTER - Looks lovely.

1:24:02 > 1:24:04SHE LAUGHS

1:24:06 > 1:24:09I'm just going to stick with the wine. That's going to go in.

1:24:09 > 1:24:11And we're going to chop this. We're going to put this in.

1:24:11 > 1:24:15This is proper beef stock, all right? Or duck stock.

1:24:15 > 1:24:16In we go with the lentils.

1:24:16 > 1:24:18Now, these are the little Puy lentils, all right?

1:24:18 > 1:24:20You can buy these in a tin,

1:24:20 > 1:24:22but it's much better if you cook it this way, all right?

1:24:22 > 1:24:25- How long do they take? - 20 minutes, 30 minutes.- Oh, OK.

1:24:25 > 1:24:27- They go in, all right?- Yeah. - Puy lentils - fantastic.

1:24:27 > 1:24:30Make amazing soups. Wonderful.

1:24:30 > 1:24:33And very different to the one that Jose used, as in colour.

1:24:33 > 1:24:35Slightly different in taste, as well.

1:24:35 > 1:24:37But the idea is we bring this to the boil

1:24:37 > 1:24:39and we cook this for about 20, 30 minutes.

1:24:39 > 1:24:42- And what we end up with is this, all right?- Ooh.

1:24:42 > 1:24:43Which we've got there.

1:24:43 > 1:24:48Now, funnily enough, this has got bacon in it, this one. By magic.

1:24:48 > 1:24:52And then we're going to use some of this. Now, this is sherry vinegar.

1:24:52 > 1:24:54- Ooh, that smells nice. - That's proper, you see?

1:24:54 > 1:24:56And we just put a touch of sherry vinegar.

1:24:56 > 1:24:59I think that's the key to this. I don't know about you, but...

1:24:59 > 1:25:01- The acidity.- Bit of acidity in there. Bit of sherry vinegar.

1:25:01 > 1:25:04If you can just baste the duck that's in the oven,

1:25:04 > 1:25:06that'd be great. Just with a little spoon.

1:25:06 > 1:25:09I'm going to finish this off with some butter,

1:25:09 > 1:25:13and salt and pepper, really, for this one. All right?

1:25:13 > 1:25:17Like that. So, how long does The Voice go on for, then?

1:25:17 > 1:25:21- Erm, it finishes the end of March, I believe.- Right.

1:25:21 > 1:25:25- So, not too big a run, then. - A few months.- Yeah?- Yeah.

1:25:25 > 1:25:27And then what next for you, then? What's...?

1:25:27 > 1:25:31- Are you back in the Brother thing? - "In the Brother thing?"- Yeah.

1:25:31 > 1:25:34Yeah, well, Big Brother finishes in a week and a half.

1:25:34 > 1:25:39- Then The Voice. And then Big Brother starts again in June.- Oh, does it?

1:25:39 > 1:25:41So, you could watch the whole series.

1:25:41 > 1:25:45- LAUGHTER - Yeah!- UNENTHUSIASTICALLY:- Yay!

1:25:45 > 1:25:47- No! - LAUGHTER

1:25:47 > 1:25:50No, I was just... There you go. Right, coriander gone in.

1:25:50 > 1:25:53- Let's talk about coriander instead. - Not that I'm changing the subject.

1:25:53 > 1:25:57Don't get me on that guy about the teeth again. Right, salt.

1:25:57 > 1:26:01- Have you got some black pepper? - Yeah. Here you go. That's that one.

1:26:01 > 1:26:03- How are we doing with the duck? - Yeah, it's ready. Do you want it?

1:26:03 > 1:26:07Yeah. So, take it out, and just put it on the stove. That's it.

1:26:07 > 1:26:09And just... See, the duck legs...

1:26:09 > 1:26:12The secret is, don't boil these duck legs. You've got to just...

1:26:12 > 1:26:14- Keep them low?- Look at that.

1:26:14 > 1:26:17- Now, look at that! - That is...- Lovely.

1:26:19 > 1:26:22Look at that. Right, bit of black pepper.

1:26:23 > 1:26:25And then what we're going to do is grab a spoon.

1:26:25 > 1:26:27And you season these afterwards, all right?

1:26:27 > 1:26:31Lentil and beans, you season them after you cook them. There we go.

1:26:33 > 1:26:36- Mm! Right... - You're going to love it.

1:26:36 > 1:26:38- Am I?- Yeah, you'll love it. - Do you promise?- Yeah, I promise.

1:26:38 > 1:26:40Then we put the lentils on it.

1:26:41 > 1:26:45The key to this dish, really, is the way that you cook the duck,

1:26:45 > 1:26:47is that it's cooked in that duck fat, all right?

1:26:47 > 1:26:51- So, it's really ducky? - It's ducky.- Yeah?- Yeah.

1:26:53 > 1:26:57But there's nothing better than when it's cooked in its own fat. See?

1:26:57 > 1:26:59Oh, look at that. A bit of that, look.

1:26:59 > 1:27:01You don't need to do anything with it.

1:27:01 > 1:27:04- It does look good.- Just that. Well, you're going to try it.

1:27:04 > 1:27:07- OK. - LAUGHTER

1:27:07 > 1:27:10- Have you got any mint sauce? - LAUGHTER

1:27:10 > 1:27:13If I had to watch an hour and a half of Big Brother,

1:27:13 > 1:27:16you've got to try this for a minute, all right?

1:27:16 > 1:27:19- SHE LAUGHS - Dive in.

1:27:22 > 1:27:26- Do you just cut it like normal? - Yeah.- Yeah.- Do you want a hand?

1:27:26 > 1:27:29- There you go. Look at that. - Oh, it's very tender, isn't it?

1:27:29 > 1:27:31How soft is that?

1:27:33 > 1:27:36- What about the face? - We're waiting for her face.

1:27:36 > 1:27:39- Well, it's not that bad. - It's really, really nice.- Yeah. See?

1:27:39 > 1:27:42- It is, you see?- It's delicious, actually.- Well, it's going to be.

1:27:42 > 1:27:45It's the way that you cook it in that fat.

1:27:45 > 1:27:48- And, normally...- It just melts in your mouth. It's incredible.

1:27:48 > 1:27:50Well, in France, they either serve it like that - just roasted.

1:27:50 > 1:27:52Alternatively, you can take the cold duck,

1:27:52 > 1:27:54rip it together with the cold fat,

1:27:54 > 1:27:56mix 50-50 together, and call it rillettes.

1:27:56 > 1:27:58Smother it on toast. It's brilliant.

1:27:58 > 1:28:00- It's gorgeous.- So good. - There you go.

1:28:04 > 1:28:07There's nothing better than converting a celebrity from their food hell,

1:28:07 > 1:28:11and after eating that confit duck, I bet Emma's converted for life.

1:28:11 > 1:28:12Anyway, that's all we've got time for

1:28:12 > 1:28:14on this week's Saturday Kitchen Best Bites.

1:28:14 > 1:28:16I hope you've enjoyed taking a look back

1:28:16 > 1:28:18at some of our favourite moments from years gone by.

1:28:18 > 1:28:21And if you fancy giving any of today's studio recipes a go,

1:28:21 > 1:28:24you can find them all on the BBC website.

1:28:24 > 1:28:27Enjoy the rest of your Sunday and we'll see you next week.