21/01/2018

0:00:02 > 0:00:03Good morning.

0:00:03 > 0:00:05We're taking a culinary trip around the world today, with dishes

0:00:05 > 0:00:08from Korea, Thailand, and Italy all set to make your taste buds tingle.

0:00:08 > 0:00:10So forget about the hoovering, grab yourself a cuppa,

0:00:10 > 0:00:13and enjoy another helping of Saturday Kitchen Best Bites.

0:00:35 > 0:00:38Welcome to the show. Now, over the next hour and a half,

0:00:38 > 0:00:41we'll be bringing you the best moments from the Saturday Kitchen

0:00:41 > 0:00:44archives, featuring your favourite chefs, celebrity guests,

0:00:44 > 0:00:47and a whole host of tasty treats.

0:00:47 > 0:00:50Coming up, James Martin serves up Thai green curry

0:00:50 > 0:00:52with seared scallops for actor Kris Marshall.

0:00:52 > 0:00:55Matt Gillan is here with an unusual mix of sweet and savoury.

0:00:55 > 0:00:58He serves pan-fried salmon with a crab fregola,

0:00:58 > 0:01:02topped with sour cherry and puffed rice granola and lemon curd.

0:01:02 > 0:01:04And then it's over to Gennaro Contaldo,

0:01:04 > 0:01:08who's causing quite a storm in the kitchen, as usual.

0:01:08 > 0:01:10He wraps fillets of sole in prosciutto,

0:01:10 > 0:01:12stuffed with garlic and capers before roasting,

0:01:12 > 0:01:15and serving with boiled potatoes and a bayleaf sauce.

0:01:15 > 0:01:17Kenny Atkinson takes on Shaun Rankin

0:01:17 > 0:01:19in the Saturday Kitchen Omelette Challenge.

0:01:19 > 0:01:23Judy Joo is here with fried chicken Korean style.

0:01:23 > 0:01:26She deep fries chicken drumsticks in a spicy vodka batter,

0:01:26 > 0:01:30and serves alongside two delicious dipping sauces and pickled radishes.

0:01:30 > 0:01:33And finally, Al Murray faces his food heaven or his food hell.

0:01:33 > 0:01:36Will he be getting food heaven, warm treacle tart with soft whipped

0:01:36 > 0:01:40cream, or his food hell, baked rice pudding with raspberry sauce?

0:01:40 > 0:01:43Two tasty desserts, but which one did he get? You're going to have to

0:01:43 > 0:01:46keep watching till the end of the show to find out.

0:01:46 > 0:01:48But first up, our favourite Brummie, Glynn Purnell,

0:01:48 > 0:01:51is here to kick-start your day with breakfast.

0:01:51 > 0:01:54Now we've got breakfast on the menu, or rather, deconstructed breakfast.

0:01:54 > 0:01:57Morning, James, how are you? Have you missed me?

0:01:58 > 0:01:59Anyway, moving on!

0:02:01 > 0:02:04- I'll take that as a yes. - I have, yeah, go on.

0:02:05 > 0:02:07Not in that way, mind, but, yeah, go on.

0:02:07 > 0:02:10First up for you, we're going to do the poached duck egg yolk.

0:02:10 > 0:02:11We're going to be using duck egg yolk,

0:02:11 > 0:02:14- nice and rich and sort of glossy, so we're going to do that.- OK.

0:02:14 > 0:02:18- If you want to...- The black pudding. - Yeah.- So you dry this out, do you?

0:02:18 > 0:02:20Yeah, so basically... Cos this one, this is an Irish one.

0:02:20 > 0:02:24I can never pronounce it. Col...? Colcanny? Col...?

0:02:24 > 0:02:26Don't look at me, I'm a Yorkshireman!

0:02:26 > 0:02:30- So this has got less fat...- Between me and a Brummie, we've got no idea!

0:02:30 > 0:02:33Can we have subtitles on the bottom?

0:02:33 > 0:02:36Basically, it's got less fat in it, and there's more sort of,

0:02:36 > 0:02:38like, barley and sort of slightly more meaty.

0:02:38 > 0:02:41So basically, I dry it through the oven and make a crumble out of it,

0:02:41 > 0:02:43so there's more of the texture

0:02:43 > 0:02:45- as well as the flavour of black pudding.- Right.

0:02:46 > 0:02:49So we've got this. So you basically just peel this and then dry it out.

0:02:49 > 0:02:52It doesn't take very long to dry out in the oven, no?

0:02:52 > 0:02:54No, just crumble it down with your fingers once it comes out the oven.

0:02:54 > 0:02:57You don't have to do very much when it comes out.

0:02:57 > 0:03:00And I'm making a smoked bacon...

0:03:00 > 0:03:03- Yeah.- ..and cauliflower puree. - Right.

0:03:03 > 0:03:06- To go underneath it. - Now, congratulations, first of all,

0:03:06 > 0:03:08because everybody seems to be talking about Michelin.

0:03:08 > 0:03:10- Michelin's everywhere at the moment. - Yeah.

0:03:10 > 0:03:12The reason being the guide's just been announced.

0:03:12 > 0:03:14Yes, it has, and it was the 100th...

0:03:14 > 0:03:16It was the centenary, so we got treated to a little

0:03:16 > 0:03:19- glass of champagne last week at the Michelin house as well...- Yeah.

0:03:19 > 0:03:21..which was great.

0:03:21 > 0:03:23And obviously, a few of the guys that have been on the show,

0:03:23 > 0:03:26like Nathan, rose from one to two, which is fantastic.

0:03:26 > 0:03:28Fantastic, well done, Nathan, yeah.

0:03:28 > 0:03:32And a few of the guys retained their stars and stuff, so it was good.

0:03:32 > 0:03:35- Good feel-good factor, and good for business as well, so...- Exactly.

0:03:35 > 0:03:38Right, so we've got that, and then just pop that in the oven.

0:03:38 > 0:03:40Pop that in the oven for me, James.

0:03:40 > 0:03:42Low oven. There you go.

0:03:42 > 0:03:44So do you want me to take this one out that we've got in here?

0:03:44 > 0:03:48- Grab that.- There we are.

0:03:48 > 0:03:49Now, I'm going to chop the...

0:03:49 > 0:03:52People who are just waking up - it's not cat litter!

0:03:53 > 0:03:55Do you know what?

0:03:55 > 0:03:58I come on here with the best intentions, can't wait to see

0:03:58 > 0:04:01me mate James, and then you just throw it at me, don't you? Eh?

0:04:01 > 0:04:03So, once the cat litter's dry...

0:04:05 > 0:04:07Do you want to make me a little bit of sage oil, please, James?

0:04:07 > 0:04:09Sage oil. I can do that, yeah.

0:04:09 > 0:04:11- So just a few sage leaves, and... - Right.

0:04:11 > 0:04:15I use vegetable oil or rapeseed oil because it hasn't got, like...

0:04:16 > 0:04:19To make a flavoured oil, like sage or rosemary,

0:04:19 > 0:04:22I use a really sort of non-tasting oil, so the flavour comes out more.

0:04:22 > 0:04:24So if you used a really good olive oil,

0:04:24 > 0:04:26you'd be wasting the olive oil, really.

0:04:26 > 0:04:28I didn't want to upset you, Theo, when I started saying...

0:04:28 > 0:04:29Oh, he's over there!

0:04:29 > 0:04:32- I didn't see him behind that wooden door!- Trying to blend in.

0:04:32 > 0:04:34Did you go shopping with Lucy at the same place?

0:04:37 > 0:04:39Lucky I haven't got MY fake tan on.

0:04:39 > 0:04:41It's the spray-on thing, that's what it is.

0:04:41 > 0:04:44It'll soon start dripping when he stands over this stove!

0:04:45 > 0:04:49Right, so, cauliflower in. Crack on with the sage oil there, Chef.

0:04:49 > 0:04:52- Yep.- And then...- So that's sage, bit of salt you want in there?

0:04:52 > 0:04:54Yes, please.

0:04:54 > 0:04:56And you want to use some veg oil for this, yeah?

0:04:56 > 0:04:58Yeah, little bit of veg oil or sunflower oil or rapeseed oil.

0:04:58 > 0:05:00Bit of veg oil there.

0:05:00 > 0:05:03- So, the...- Not olive oil, that's the key to this.- Not olive oil, no.

0:05:05 > 0:05:08- So we're going to make our puree. - Yep.

0:05:08 > 0:05:12We've got the cauliflower, the bacon. We put that in milk.

0:05:15 > 0:05:19- Get that going.- Right.- And we're going to blend that afterwards.

0:05:19 > 0:05:22- Now, you put something else in here, which...- Needs some.

0:05:22 > 0:05:25So once the cauliflower starts to break down,

0:05:25 > 0:05:27pour a little bit of bicarb in...

0:05:27 > 0:05:30- Right. - ..which makes it a smoother puree.

0:05:30 > 0:05:32So by putting the bicarb in, it attacks the cauliflower,

0:05:32 > 0:05:35and makes it instantly soft. So once it starts...

0:05:38 > 0:05:40That's going.

0:05:40 > 0:05:42But don't put this when you're doing boiled cauliflower...

0:05:42 > 0:05:44No, no, no, because it would just fall apart.

0:05:44 > 0:05:46So I'm using bicarb just to help it along.

0:05:48 > 0:05:50So do you have to chuck that out first before you put it in there?

0:05:50 > 0:05:51Start it off.

0:05:51 > 0:05:55- Once it starts boiling away, then we'll pour a little bit in.- Yeah.

0:05:55 > 0:05:57So we pour that in.

0:05:58 > 0:06:00- About that much.- OK. And is this baking powder, or bicarb?

0:06:00 > 0:06:02- Yep, bicarb.- Bicarb, OK.

0:06:03 > 0:06:05- And then... - Right, so we've got our oil.

0:06:05 > 0:06:08Got the oil, so we'll pass that off as well. We've got the...

0:06:09 > 0:06:12Got the black pudding. And once this starts going...

0:06:12 > 0:06:16And then, if you want, James, we need to do a little salad also,

0:06:16 > 0:06:19- of raw cauliflower. - OK.- To go with the...

0:06:19 > 0:06:22So that's the bicarb making it fizz like that?

0:06:22 > 0:06:23Yeah, making it fizz up like that.

0:06:23 > 0:06:26Now, for anybody that hasn't been to your restaurant, tell us about it.

0:06:26 > 0:06:29- Cos you've got two, haven't you? - We've got two restaurants.

0:06:29 > 0:06:31- We've got one called Purnell's, named after myself.- Yep.

0:06:31 > 0:06:33Not that I've got an ego problem or anything!

0:06:35 > 0:06:37And then I've got another one called The Asquith,

0:06:37 > 0:06:39which has been open since September.

0:06:39 > 0:06:40I've got a young team,

0:06:40 > 0:06:43and it was an idea to employ people that have worked for me before,

0:06:43 > 0:06:46and give them a chance to run an independent restaurant,

0:06:46 > 0:06:48because I think there's too many chain restaurants. And I think...

0:06:48 > 0:06:51- So I thought we'd have a go, and it's working really well.- Good.

0:06:51 > 0:06:53So, I mean, I've got two restaurants,

0:06:53 > 0:06:55two children, one on the way as well,

0:06:55 > 0:06:58- so it's not just cooking I'm good at, James.- Busy!

0:07:00 > 0:07:02So I've got Oliver and Esme, and I've got another on the way.

0:07:02 > 0:07:07And I've got two cats, a dog, a wife, which actually...

0:07:07 > 0:07:08I'm not asking for your life story!

0:07:10 > 0:07:12I was just being nice, I was! Do you know what I mean?

0:07:12 > 0:07:14Have you got any animals, James?

0:07:15 > 0:07:18Moving on... Right, anyway...

0:07:18 > 0:07:19So I'm busy at the minute, you can tell that.

0:07:19 > 0:07:22So this is breaking down. Pass the oil off, chef.

0:07:22 > 0:07:24It's off, it's there. So it's all in there ready.

0:07:24 > 0:07:27Keen commis. Just pop that over there.

0:07:27 > 0:07:28And then we'll start dropping the...

0:07:28 > 0:07:30What do you want doing with these florets?

0:07:30 > 0:07:32Er, mandoline's at the back. Do you want me to do that?

0:07:32 > 0:07:34Cos I know you're frightened of those.

0:07:34 > 0:07:37- The mandoline. Do you want me to do it?- No, no, I'll do it.- You sure?

0:07:37 > 0:07:39I'll do it, but I'll use a knife.

0:07:39 > 0:07:42I'll do it with the mandoline, and we'll see whose is thinner.

0:07:49 > 0:07:51It's when you do that, you hear a s...

0:07:54 > 0:07:57- Same.- One second, one second!

0:07:57 > 0:08:00- Hello, James!- The same!

0:08:00 > 0:08:02OK, so we need a little bowl for that.

0:08:03 > 0:08:06- And it saves on washing up. - It does save on washing up.

0:08:06 > 0:08:08- Right, once we've done that... - Yeah.

0:08:10 > 0:08:14- There you go. - Right. Leave them there.

0:08:14 > 0:08:17- Put a few watercress leaves in that bowl for me.- OK.

0:08:17 > 0:08:19I'll clean them down, I'll drop the egg yolks, and if you want to...

0:08:19 > 0:08:21Now, tell us about these egg yolks, then.

0:08:21 > 0:08:24- Leave that with me, you do the egg yolks.- Right.

0:08:24 > 0:08:27The egg yolks, we're using duck eggs.

0:08:27 > 0:08:29See, my way, you don't get this much washing up, you see.

0:08:29 > 0:08:32- There you go, right.- True.

0:08:32 > 0:08:34- Just clean down.- Right.

0:08:34 > 0:08:36Can't work in these conditions, James.

0:08:38 > 0:08:40Where's my assistant?

0:08:40 > 0:08:42- Where's my commis?- Just get the eggs in!- I'm getting them in!

0:08:42 > 0:08:44- You do the puree!- Right. - Right, so...

0:08:47 > 0:08:50That's reading around about 80-odd degrees.

0:08:50 > 0:08:51You want it slightly cooler.

0:08:57 > 0:08:58And what we do is, normally,

0:08:58 > 0:09:01if you put your finger in, and count to about eight, nine,

0:09:01 > 0:09:03then you pull it out, that's when you know it's ready.

0:09:03 > 0:09:05I think it's better off to use a thermometer, really.

0:09:05 > 0:09:08Use a thermometer, really, yeah. I think you're right there.

0:09:08 > 0:09:10Normally they're a lot bigger than these, the duck eggs.

0:09:10 > 0:09:14OK. So duck eggs is, what, for size?

0:09:14 > 0:09:15Yeah, size, cos they use it as a starter.

0:09:15 > 0:09:18It's also just the flavour of them - they're lovely, and nice and rich.

0:09:18 > 0:09:21But these ones look like Orville gave birth to these, so...

0:09:21 > 0:09:23Do you remember Orville?

0:09:23 > 0:09:26I went to see a pantomime the other week, and he was on.

0:09:26 > 0:09:28LAUGHTER

0:09:28 > 0:09:30- So you're just doing the yolk? - Just the yolk,

0:09:30 > 0:09:32cos I'm not a big fan of the whites, to be honest with you.

0:09:32 > 0:09:35- OK.- So just the yolk, and you'll see...

0:09:35 > 0:09:36We'll drop another one in for luck.

0:09:36 > 0:09:38And they're just sitting in there.

0:09:38 > 0:09:41- Can you make those beforehand, or not? No?- No, best thing to do...

0:09:41 > 0:09:43You can do them in slightly cooler water, and you can leave them, and

0:09:43 > 0:09:48they won't go. If they're about 68- 70 degrees, they'll sit for a while.

0:09:48 > 0:09:49Getting there, yeah.

0:09:58 > 0:10:01- You've got this here.- Yep. - This here is, erm...

0:10:05 > 0:10:08This here is basically, erm...

0:10:08 > 0:10:09..an artist's palette.

0:10:09 > 0:10:11I've started using these in the kitchen.

0:10:11 > 0:10:13Is that too thick, or does it need a little splash of water in there?

0:10:13 > 0:10:16- A little bit of water, probably. - That's good. Here.

0:10:18 > 0:10:20- There you are. - Bit of water, lovely.

0:10:23 > 0:10:25We've got our black pudding crumble.

0:10:26 > 0:10:29And this gets... You want this passing through a sieve, yeah?

0:10:29 > 0:10:32Yeah, just... Yeah. We only need two portions, Chef, so...

0:10:33 > 0:10:36And then we'll start to dress. Do you like black pudding, Jimi?

0:10:36 > 0:10:38I've never, ever had it before.

0:10:38 > 0:10:42- Really?- Well, this is an interesting way to have it!- Yeah!

0:10:42 > 0:10:45- Have you ever had parsed cauliflower before?- Erm...

0:10:45 > 0:10:47No, it's new to me!

0:10:47 > 0:10:49Don't start whingeing, or else it'll be aubergine for you!

0:10:49 > 0:10:53- Do you know what I mean?- Yeah! - Goat's cheese, oh, that's worse.

0:10:53 > 0:10:55Right, you ready? That'll do, James.

0:10:55 > 0:10:56I think you've got enough there, Chef.

0:10:56 > 0:10:59- Yeah, OK?- Lovely.

0:10:59 > 0:11:01- And then...- There you go.

0:11:05 > 0:11:08It's lovely smooth, smoky cauliflower puree.

0:11:10 > 0:11:12You like this bit, James, don't you?

0:11:12 > 0:11:15- You always look forward to this bit, don't you?- Yeah.- So we just...

0:11:15 > 0:11:17Like that.

0:11:19 > 0:11:21That's Michelin star, you see?

0:11:24 > 0:11:26And then we drop the egg...

0:11:27 > 0:11:29- That's... - Ah, you make it look like an egg!

0:11:29 > 0:11:32Yeah, so it looks like a fried egg, but it's not a fried egg.

0:11:36 > 0:11:38- Can I put the watercress on it? - Not yet, Chef.

0:11:38 > 0:11:40What about the cauliflower?

0:11:40 > 0:11:42We need to season the yolk first, don't we?

0:11:42 > 0:11:43There you go.

0:11:44 > 0:11:47The reason that I'm helping you is that Football Focus is going

0:11:47 > 0:11:48to be on in a minute, if you don't hurry up!

0:11:48 > 0:11:52Do you think they'll talk about Birmingham City on there? Doubt it.

0:11:52 > 0:11:54Right, and so, black pudding crumble.

0:11:58 > 0:12:01- Can I put the watercress on? - Go for it, Chef.

0:12:02 > 0:12:05Like service, this is. Service!

0:12:05 > 0:12:07- Is that it? Bit of watercress. - Cauliflower.

0:12:07 > 0:12:09Cauliflower, watercress.

0:12:10 > 0:12:13- Cauliflower.- Cauliflower. - And then...

0:12:15 > 0:12:16I'll use my thin ones.

0:12:18 > 0:12:19Pick out the thin ones.

0:12:20 > 0:12:22- There you go. - And then final flurry...

0:12:23 > 0:12:25A little bit more black pudding.

0:12:26 > 0:12:28So remind us what that is again.

0:12:28 > 0:12:31This is poached duck egg yolk, with cauliflower and bacon puree,

0:12:31 > 0:12:34black pudding crumble, and sage oil.

0:12:35 > 0:12:36Have a go at that!

0:12:42 > 0:12:45There you go. It looks pretty, but does it taste as good as it looks?

0:12:45 > 0:12:48- There you go, you get to dive into that one.- Use your spoons.

0:12:48 > 0:12:50- Look at that! - Dive into that.

0:12:50 > 0:12:53- I'll put that in the middle.- Use your spoons.- Dive in.- Oh, yeah!

0:12:53 > 0:12:57- Use your spoon, so you can scoop it up.- Yeah, the idea is...

0:12:57 > 0:13:01- I mean, the dressing is mainly the egg yolk.- Yeah, basically, yeah.

0:13:01 > 0:13:03You do a lot of that.

0:13:03 > 0:13:05- You use egg yolks quite a lot, in a lot of dishes as well.- Wow!

0:13:05 > 0:13:07Yeah, I use it on certain main course, like for instance,

0:13:07 > 0:13:11say, Theo's steak, I would poach the egg yolk in a little bit of

0:13:11 > 0:13:12white wine vinegar and tarragon,

0:13:12 > 0:13:15- and it almost tastes like a bearnaise on top of it.- Right.

0:13:15 > 0:13:19So using the yolk as a sauce, cos it's so sticky and viscous, you see.

0:13:19 > 0:13:20It's perfect.

0:13:20 > 0:13:22- It's fantastic!- Happy with that? - Yeah, I'm very happy with that.

0:13:22 > 0:13:25- Never had anything like it.- Guys? - Really good.- Everybody's happy.

0:13:25 > 0:13:27- The black pudding?- It's great.

0:13:27 > 0:13:29- There you go.- Really good.

0:13:33 > 0:13:37Certainly no Mistry that Jimi enjoyed Glynn Purnell's

0:13:37 > 0:13:39Michelin-starred breakfast there. Now, coming up,

0:13:39 > 0:13:42Kris Marshall enjoys Thai green curry with seared scallops,

0:13:42 > 0:13:43but first, it's over to Rick Stein,

0:13:43 > 0:13:46who's cooking his version of a beef madras.

0:13:50 > 0:13:56Remember this for a long, healthy life - rice, vegetables, and fish.

0:13:56 > 0:13:58I really think so.

0:13:58 > 0:14:01I'm going to a restaurant that specialises in Bengali cuisine.

0:14:01 > 0:14:05In fact, it was one of the first restaurants to specialise.

0:14:05 > 0:14:07It's called Kewpie's,

0:14:07 > 0:14:11and anyone who's been to Calcutta more than once will know about it.

0:14:11 > 0:14:12It's fairly upmarket,

0:14:12 > 0:14:16and the rui fish will be one of the top things on the menu.

0:14:16 > 0:14:19The owner is Rakhi Dasgupta.

0:14:19 > 0:14:21This is rui, and it's dressed like this

0:14:21 > 0:14:25when it goes from the girl's family to the groom's family.

0:14:25 > 0:14:28It's called bou bhat. She is going to cook for her in-laws.

0:14:28 > 0:14:33- So it's very symbolic, that she is a good cook.- Good idea.- Yeah.

0:14:33 > 0:14:36- Very important!- Very good idea.

0:14:36 > 0:14:38So, Rakhi, I'm told that we start with turmeric.

0:14:38 > 0:14:42With all fish in Bengal, we normally put turmeric and salt.

0:14:42 > 0:14:45- It's like an antiseptic.- Yes.

0:14:45 > 0:14:48And then I rub it nicely into the fish.

0:14:48 > 0:14:52- I'm going to now heat some oil in a pan.- What sort of oil?

0:14:52 > 0:14:54It's mustard oil. Just a little.

0:15:00 > 0:15:02This is the heart of Bengali cuisine -

0:15:02 > 0:15:06making these mustard seeds into a paste with the chilli.

0:15:06 > 0:15:11And this is called a shil nora. It's like a mortar and pestle.

0:15:11 > 0:15:14Shil is the flat stone, nora is the roller.

0:15:16 > 0:15:19The process, just adding water, is very gentle,

0:15:19 > 0:15:23and eventually, you end up with this - a creamy, pungent paste.

0:15:26 > 0:15:28That's really interesting. It's like...

0:15:28 > 0:15:30I've never seen that, sort of frying a liquid before,

0:15:30 > 0:15:33- but presumably it'll thicken up now. - Yeah.

0:15:42 > 0:15:45- And I return my fish. - Well, that is fascinating.

0:15:45 > 0:15:48I've never seen a dish cooked like that before.

0:15:48 > 0:15:50Twice cooked like that.

0:15:56 > 0:15:57Wow!

0:16:03 > 0:16:04How do you like it?

0:16:06 > 0:16:08I like it well.

0:16:08 > 0:16:10It's very... It's got a lot of flavour.

0:16:11 > 0:16:14And the sauce - love the coriander in it,

0:16:14 > 0:16:16love the lemon, like the mustard.

0:16:16 > 0:16:18- Straight in the book!- Absolutely.

0:16:37 > 0:16:40I thought I'd cook a curry similar in style and taste

0:16:40 > 0:16:43to the one my mother made all those years ago.

0:16:45 > 0:16:49That Anglo-Indian cooking is a bit sort of looked down on these days,

0:16:49 > 0:16:53but those curries were a great source of affection to me

0:16:53 > 0:16:57and lots of people, and of course, during the British Raj period,

0:16:57 > 0:16:59you couldn't go on a railway journey,

0:16:59 > 0:17:01or you couldn't go into an officers' mess,

0:17:01 > 0:17:05without getting a menu that contained dishes like this.

0:17:05 > 0:17:08But, as I said, I'm going to make my own.

0:17:08 > 0:17:12So I thought it had to be beef, and it had to have onions in it,

0:17:12 > 0:17:16but then I would make up my own Madras curry powder.

0:17:16 > 0:17:19So, first of all, I'm going to put some butter -

0:17:19 > 0:17:23ordinary butter - in a very hot pan.

0:17:23 > 0:17:25I'm browning this braising steak,

0:17:25 > 0:17:27which is how we start a stew back home,

0:17:27 > 0:17:30but not the way Indians would start a curry.

0:17:30 > 0:17:33They wouldn't bother browning the meat first.

0:17:34 > 0:17:37Just thinking how curry caught on back home in Britain.

0:17:37 > 0:17:43It took a while, because in the 18th century, stews were regarded as

0:17:43 > 0:17:48lower orders' dishes, and therefore a curry, which was seen as a stew,

0:17:48 > 0:17:51didn't really catch on till the 19th century.

0:17:53 > 0:17:58And there's a very, I think, quite amusing piece in Vanity Fair,

0:17:58 > 0:18:01where the infamous heroine, Becky Sharp,

0:18:01 > 0:18:05tries to ingratiate herself with an Anglo-Indian family

0:18:05 > 0:18:09by saying, "Yes, I like curry," and then it describes how

0:18:09 > 0:18:12she suffered the tortures of cayenne pepper.

0:18:12 > 0:18:15Of course, she knew nothing about curries,

0:18:15 > 0:18:17so they give her a chilli to cool her down,

0:18:17 > 0:18:21and because it's called a chilli, she thinks it's a cooling vegetable,

0:18:21 > 0:18:22which, of course, it's not.

0:18:25 > 0:18:29Well, there was much laughter around the table at poor Becky's expense.

0:18:29 > 0:18:32And let's face it, we've all done it in Indian restaurants -

0:18:32 > 0:18:34suffered from too much chilli.

0:18:35 > 0:18:38Now, onions, and all the onions over here are red,

0:18:38 > 0:18:41unless anyone tells me otherwise.

0:18:41 > 0:18:43Garlic, three to four cloves, roughly chopped.

0:18:47 > 0:18:49So now the spices, and here, it gets interesting,

0:18:49 > 0:18:53because, of course, I'm not using a rather old curry powder.

0:18:53 > 0:18:56First of all, lovely, bright reddy-orange chilli,

0:18:56 > 0:18:58about a teaspoon of that.

0:18:58 > 0:19:04And now some also lovely bright yellow turmeric, teaspoon of that.

0:19:04 > 0:19:06And now I'm going to put a lot of garam masala in,

0:19:06 > 0:19:11about a tablespoon and a half. This is my own garam masala.

0:19:11 > 0:19:14We've got black pepper, we've got coriander, we've got cumin,

0:19:14 > 0:19:17we've got cloves, we've got cardamom,

0:19:17 > 0:19:21and we've also got - let me remember -

0:19:21 > 0:19:23nutmeg and cinnamon.

0:19:23 > 0:19:26Smells delicious, that. This is the difference -

0:19:26 > 0:19:31this is what makes my British Raj curry a bit better than, I suspect,

0:19:31 > 0:19:36you might have had in the 19th, or indeed early 20th, century.

0:19:36 > 0:19:39Salt - two teaspoonfuls - and then water.

0:19:42 > 0:19:46And now we're going to add two very important ingredients,

0:19:46 > 0:19:49which really bring it back to my mother's curry.

0:19:49 > 0:19:54First of all, not desiccated coconut that she would have used,

0:19:54 > 0:19:55but freshly grated coconut.

0:19:57 > 0:20:01And secondly, some lovely plumptious sultanas.

0:20:05 > 0:20:08But this is now going to have to cook for an hour and a half,

0:20:08 > 0:20:10so see you later.

0:20:10 > 0:20:12If I can find the lid, I'll put that on.

0:20:20 > 0:20:22All those years the British were in India

0:20:22 > 0:20:26played a big part in our gastronomic life at home.

0:20:26 > 0:20:29Kedgeree is still a great breakfast dish, and there wouldn't be

0:20:29 > 0:20:33Worcester sauce without the Raj, or chutney, for that matter,

0:20:33 > 0:20:38mulligatawny soup, or piccalilli. Christmas without piccalilli?!

0:20:39 > 0:20:41Meanwhile, back to my curry.

0:20:42 > 0:20:44That is lovely. Wow!

0:20:44 > 0:20:46I'm very happy with that.

0:20:47 > 0:20:50And this sort of reminds me of going out to pubs in the '60s and '70s

0:20:50 > 0:20:55and ordering it. And you'd always get desiccated coconut,

0:20:55 > 0:20:57very important, slices of banana.

0:20:57 > 0:21:02But most important, most exotic, your poppadoms.

0:21:02 > 0:21:03Lovely.

0:21:11 > 0:21:14I have to agree, it's not a proper curry without poppadoms.

0:21:14 > 0:21:17Now, Rick's curry search is in India, but one of my favourite

0:21:17 > 0:21:20all-time curries actually comes from further east, in Thailand.

0:21:20 > 0:21:22It's a green curry, Thai green curry,

0:21:22 > 0:21:24and it's actually really simple when you know and you've got

0:21:24 > 0:21:27all the ingredients that I've got there to make your own curry paste.

0:21:27 > 0:21:29And that's what we're going to do now.

0:21:29 > 0:21:31- I know you love your scallops as well, Kris.- Love scallops.

0:21:31 > 0:21:33So we're going to serve that with a little scallops.

0:21:33 > 0:21:35First thing I'm going to do is get the puree on, or the paste

0:21:35 > 0:21:38for this. And to do that, we take a little bit of shallot,

0:21:38 > 0:21:41just a touch, and then we use this stuff, which is galangal,

0:21:41 > 0:21:43which is like a... It's almost like a fragrant ginger.

0:21:43 > 0:21:47You can get this in the supermarkets nowadays.

0:21:47 > 0:21:48But you basically just thinly slice it,

0:21:48 > 0:21:51and what we're going to do is puree all these ingredients.

0:21:51 > 0:21:53Have a smell of that.

0:21:53 > 0:21:55- It's like ginger, but a bit more fragrant, really.- Mm!

0:21:55 > 0:21:57Now, these are called kaffir lime leaves.

0:21:57 > 0:22:00You can get these dried or frozen nowadays.

0:22:00 > 0:22:02A lot of the time in the supermarkets, they're dried,

0:22:02 > 0:22:04but you can still use them exactly the same.

0:22:04 > 0:22:06They look like that, little lime leaf, and you break them.

0:22:06 > 0:22:09It's got a beautiful smell of sort of lime mixed together.

0:22:09 > 0:22:11- It's like a kaffir lime.- Yeah, kaffir lime, that's what they are.

0:22:11 > 0:22:14And then we're going to put in some chilli, little bit of chilli.

0:22:14 > 0:22:17And then some lemon grass. Now, the thing is, with this lemon grass,

0:22:17 > 0:22:19you've got to chop it quite sort of fine, really,

0:22:19 > 0:22:21to start off with, although we're going to blend it.

0:22:21 > 0:22:24We're going to make a puree out of it, so chop all that up

0:22:24 > 0:22:27quite fine, and the whole lot's going to get thrown in the blender.

0:22:27 > 0:22:30Now, you're used to ingredients like this cos you were brought up

0:22:30 > 0:22:33in Hong Kong for part of your childhood, weren't you?

0:22:33 > 0:22:36Well, yeah, my father was in the RAF,

0:22:36 > 0:22:38so we got to travel quite a bit when I was younger.

0:22:38 > 0:22:41It was more my teenage years, so I was schooled in England,

0:22:41 > 0:22:43but then I would go out there for holidays.

0:22:43 > 0:22:45And then, after I left school, I worked out there for a bit as well.

0:22:45 > 0:22:48I worked at the old airport, Kai Tak Airport,

0:22:48 > 0:22:50that stretches out into the harbour.

0:22:50 > 0:22:53It is a crazy place. I went there for the first time last year.

0:22:53 > 0:22:55It's a fascinating place, but crazy place, isn't it?

0:22:55 > 0:22:57Yeah, I mean, it's an amazing place.

0:22:57 > 0:23:01It's such a melting pot of China and western influences and...

0:23:01 > 0:23:03I'd love to go back, actually.

0:23:03 > 0:23:07- I haven't been back since the handover...- Yeah.

0:23:07 > 0:23:10..in '97, so it would be amazing to go back and see it again.

0:23:10 > 0:23:12Now, what I'm going to do is basically just make a little

0:23:12 > 0:23:15paste out of this. Little bit of oil going in here.

0:23:15 > 0:23:17And we start off by making this paste.

0:23:17 > 0:23:19We just blend it all up, really. You can add some of this.

0:23:19 > 0:23:22This is the little Thai fish sauce going in there,

0:23:22 > 0:23:23just a tiny little bit.

0:23:24 > 0:23:26But really, you can make this in advance,

0:23:26 > 0:23:28and that's your simple little paste.

0:23:28 > 0:23:31And then what we're going to do is fry this just in a touch of oil,

0:23:31 > 0:23:33just to get this started.

0:23:33 > 0:23:36And really, it's quite quick from then on, really.

0:23:36 > 0:23:40Grab some of this paste. This will keep really nicely as well.

0:23:40 > 0:23:42There you go.

0:23:42 > 0:23:45So all that goes into our little pot here.

0:23:45 > 0:23:48Fry this only for about 30 seconds, and then we can start to

0:23:48 > 0:23:53add the rest of it. Obviously, we've got our coconut milk.

0:23:53 > 0:23:57That can go in. And then we're going to put in the palm sugar

0:23:57 > 0:23:59and everything else, the coriander and the lime.

0:23:59 > 0:24:02And just gently simmer this to cook out the spices.

0:24:02 > 0:24:06But, of course, coming back to the UK, fell in love with acting.

0:24:06 > 0:24:09But there isn't... I don't think there is an actor or actress

0:24:09 > 0:24:11who has been on the show that hasn't been in The Bill.

0:24:11 > 0:24:14Yeah, I think if you're an English actor...

0:24:14 > 0:24:16I was looking through the bio - you've been in it!

0:24:16 > 0:24:17I've been in it twice.

0:24:17 > 0:24:19Twice. What did you play?

0:24:19 > 0:24:22First time, I played a 16-year-old jewel thief,

0:24:22 > 0:24:27who had a congenital kidney complaint. Which was...

0:24:27 > 0:24:31I'm 6'3", and the arresting policeman was about

0:24:31 > 0:24:355'2", trying to pass myself off as a 16-year-old.

0:24:35 > 0:24:36It looked ridiculous!

0:24:37 > 0:24:40And the second time, I played...

0:24:40 > 0:24:45I played someone who was obsessed with a part of ladies' anatomy.

0:24:45 > 0:24:47Right.

0:24:47 > 0:24:50Moving on, moving on!

0:24:50 > 0:24:52We're going to put these little pea aubergines in,

0:24:52 > 0:24:55these little tiny aubergines, they go in there as well.

0:24:55 > 0:24:58But it was in 2000 that we saw you in... Was it My Family,

0:24:58 > 0:25:01that was the one that really launched your career, would you say?

0:25:01 > 0:25:03To a wider audience?

0:25:03 > 0:25:05Yeah, that was my sort of breakthrough on TV.

0:25:05 > 0:25:08I had already been doing a lot of theatre,

0:25:08 > 0:25:10and worked for the National and stuff.

0:25:10 > 0:25:14I had also done a couple of low-budget films.

0:25:14 > 0:25:16- But that was my real breakthrough, yeah.- That was the one.

0:25:16 > 0:25:19But, I mean, films as well. You're one of these actors

0:25:19 > 0:25:21that manages to do a little bit of both, really.

0:25:21 > 0:25:22Quite lucky to get sort of a...

0:25:22 > 0:25:25Because often you get compiled into television and sort of ignore film,

0:25:25 > 0:25:28but you kind of do a little bit of everything.

0:25:28 > 0:25:29Still doing a little bit of everything.

0:25:29 > 0:25:33Yeah, yeah, I love to do films, I love to do theatre.

0:25:33 > 0:25:35Because theatre is like gigging for a musician.

0:25:35 > 0:25:36If you don't do it...

0:25:36 > 0:25:39I haven't done it for six years, and I really need to get back on stage.

0:25:39 > 0:25:41Because if you don't do it, you get a bit lazy, a bit flabby.

0:25:41 > 0:25:44Would you say that helps you in all the things that you're doing now,

0:25:44 > 0:25:47really? Because you're doing acting, of course, on television.

0:25:47 > 0:25:48But it's very different.

0:25:48 > 0:25:51Would you say that's really the key to it, theatre?

0:25:51 > 0:25:53I think mixing it up generally is just the key to it.

0:25:53 > 0:25:55Try and do as many different things as possible.

0:25:57 > 0:25:59So what's next for you, then?

0:25:59 > 0:26:00Because obviously Death In Paradise,

0:26:00 > 0:26:02you've taken over from Ben Miller now.

0:26:02 > 0:26:04Where were you in the programme?

0:26:04 > 0:26:06It was sort of very transitional.

0:26:06 > 0:26:09I've never joined an existing show before,

0:26:09 > 0:26:12so it was a new experience for me. And also quite a different

0:26:12 > 0:26:15sort of pressure, because it was already a very popular show,

0:26:15 > 0:26:19and that was massively, in large part, thanks to Ben.

0:26:19 > 0:26:25- Yeah.- And to sort of take Ben out of that and put this new guy in,

0:26:25 > 0:26:27it was not without its pressures.

0:26:28 > 0:26:30It could only really go south.

0:26:30 > 0:26:32But so far, at least, it seems to have been doing really well.

0:26:32 > 0:26:33But we had Ben on the show.

0:26:33 > 0:26:36He doesn't really like the sun, he was saying, really.

0:26:36 > 0:26:39Yeah, he's not great with the sun, or the heat.

0:26:39 > 0:26:42LAUGHTER

0:26:42 > 0:26:44What, did he take it for the money?

0:26:46 > 0:26:49- I think he spent a lot of time in air-conditioned cars.- Right.

0:26:49 > 0:26:51He would just run out, do a shot,

0:26:51 > 0:26:53and then get back in the air-conditioned car.

0:26:53 > 0:26:55- I'm a bit better with the heat. - Because where do you film?

0:26:55 > 0:26:58I know obviously Caribbean, but whereabouts do you film it?

0:26:58 > 0:27:01We film on the island of Guadeloupe, sort of in the French West Indies.

0:27:01 > 0:27:05It's a French department, so it's ostensibly a part of France,

0:27:05 > 0:27:08and they use the Euro, and that's the currency.

0:27:08 > 0:27:11- It's a hard life, isn't it? - It is, it is tough.

0:27:11 > 0:27:13But they...

0:27:13 > 0:27:18It's a lot different from the sort of English West Indies islands.

0:27:18 > 0:27:21It's very French, a lot of people walking around with baguettes

0:27:21 > 0:27:22and drinking espressos.

0:27:24 > 0:27:26It's a beautiful island.

0:27:26 > 0:27:29It is split into two, it's in the shape of a butterfly.

0:27:29 > 0:27:32And one side is very arid and flat,

0:27:32 > 0:27:35almost like a sort of Sahara... Sort of Savannah side area.

0:27:35 > 0:27:37Yeah.

0:27:37 > 0:27:40And the other side is volcanic and mountainous.

0:27:40 > 0:27:43You know, full of rainforest, and that's the side we film on.

0:27:43 > 0:27:47It's not... It's not very populated either, so...

0:27:47 > 0:27:49So you're spending your life all over the place at the moment,

0:27:49 > 0:27:51because you've got... I mean, the film as well.

0:27:51 > 0:27:54You've got a new film out, Sparks And Embers, which is out later on

0:27:54 > 0:27:56- this year.- Yeah, November, I think, it'll be out.

0:27:56 > 0:27:58Tells about that, then. What does that involve?

0:27:58 > 0:28:02That's a two-hander, which is a sort of different thing in itself.

0:28:02 > 0:28:04Just two actors on film for 90 minutes.

0:28:04 > 0:28:06It's quite... Yeah.

0:28:06 > 0:28:13But it's a story about a record A&R man who gets fired from his company,

0:28:13 > 0:28:16and on his way out the building, he gets into the lift,

0:28:16 > 0:28:19and the woman who has just fired him get in the lift as well,

0:28:19 > 0:28:20and the lift gets stuck.

0:28:20 > 0:28:22- Awkward!- Bit awkward.

0:28:22 > 0:28:26And then it cuts to five years later, and they meet in a bar,

0:28:26 > 0:28:29and she says, "I'm leaving you for another man in France".

0:28:29 > 0:28:32- Awkward!- Also awkward.

0:28:32 > 0:28:35A French actress, Annelise Hesme, plays the girl.

0:28:35 > 0:28:38She's a wonderful French actress.

0:28:38 > 0:28:41So you know they got together, and you know they broke up,

0:28:41 > 0:28:42but you don't know how.

0:28:42 > 0:28:45And the rest of the film sort of intercuts between the two storylines

0:28:45 > 0:28:47and unravels the story as it goes along.

0:28:47 > 0:28:50So sort of almost like a story backwards, in reverse.

0:28:50 > 0:28:53It must be great getting a script like that, just two actors.

0:28:53 > 0:28:56It was amazing. It was almost like a play.

0:28:56 > 0:29:01We shot one scene that was 17 pages long, and we did it in one shot.

0:29:01 > 0:29:04And a lot of that is retained in the film,

0:29:04 > 0:29:08so it's kind of almost like a sort of play on celluloid.

0:29:08 > 0:29:12Fantastic. Well, there's your little Thai curry. For you.

0:29:12 > 0:29:15And seeing as we've got all these fancy chefs in here...

0:29:21 > 0:29:22That just sets it off.

0:29:22 > 0:29:24And now it's another 12 quid.

0:29:24 > 0:29:26You get to dive into this.

0:29:26 > 0:29:30- You've got a knife there, if you want to slice it.- Oh, OK.

0:29:30 > 0:29:32- Literally, the scallops, you pan-fry for about 30 seconds.- OK.

0:29:32 > 0:29:34And just poach them in the liquid as well.

0:29:34 > 0:29:37But that's the Thai curry paste that we made as well, just blended.

0:29:37 > 0:29:40And you can have it as hot as you want just by putting more chillies.

0:29:40 > 0:29:43- Right.- You've got cumin and coriander in there.

0:29:43 > 0:29:44Oh, wow.

0:29:44 > 0:29:46And done in about seven minutes.

0:29:46 > 0:29:48- That's amazing.- Easy as that.

0:29:52 > 0:29:55I think that was more Food In Paradise than Death In Paradise

0:29:55 > 0:29:56for Kris there.

0:29:56 > 0:29:58So, an Asian-inspired start to the show,

0:29:58 > 0:30:01and now it's over to Matt Gillan, who's making -

0:30:01 > 0:30:03bear with me on this - salmon with lemon curd.

0:30:03 > 0:30:06- Great to have you on the show again, Matt.- Thanks for having me.

0:30:06 > 0:30:07Good to have you on the show.

0:30:07 > 0:30:10- Now, I know you want to get that salmon on now, so...- Yes, I do.

0:30:10 > 0:30:12We get that on and then we're going to talk about the dish, really,

0:30:12 > 0:30:14because this is quite an unusual one, really.

0:30:14 > 0:30:17Yes, it is, I suppose on the surface,

0:30:17 > 0:30:20- but it's quite normal for me. - Quite normal for you.- Yeah.

0:30:20 > 0:30:23But for viewers watching this, you wouldn't normally put all these

0:30:23 > 0:30:27sort of ingredients together but you are, so the fish goes straight in.

0:30:27 > 0:30:29- Straight in.- OK. Do you want that...?

0:30:29 > 0:30:31That just cooks on a really low heat?

0:30:31 > 0:30:33Yeah, so we're going to just cook it on the skin side

0:30:33 > 0:30:36- really kind of slowly.- OK.- And the skin's just going to protect it

0:30:36 > 0:30:38- and it's going to stay nice and moist.- OK.

0:30:38 > 0:30:40Now, you want me to do this, this is lemon curd.

0:30:40 > 0:30:43- I think you'll be all right with this.- I'm all right with lemon curd.

0:30:43 > 0:30:45When's the last time you made a lemon curd, James?

0:30:45 > 0:30:48It was probably about 22 years ago.

0:30:48 > 0:30:51Yeah, so we take six egg yolks, one whole egg

0:30:51 > 0:30:53- and then we'll mix that with the lemon juice.- OK.

0:30:53 > 0:30:55The juice of two lemons, erm...

0:30:55 > 0:30:59- ..the demerara sugar. Sorry, muscovado sugar...- OK.

0:30:59 > 0:31:02- I can do that, there you go. OK. - ..rather than caster sugar.

0:31:03 > 0:31:07- Yep.- And so that will just give a nice earthy kind of flavour,

0:31:07 > 0:31:10just, you know, take away a lot of the sweetness

0:31:10 > 0:31:13- of the lemon curd because we're putting it with the salmon.- Yep, OK.

0:31:13 > 0:31:16But it's quite unusual putting these two ingredients,

0:31:16 > 0:31:18that's what I said, you say it's normal for you

0:31:18 > 0:31:20but for people watching this, you just think,

0:31:20 > 0:31:23how on earth is that going to work, really? But...

0:31:23 > 0:31:27Well, it's more the... More the lemon, you know, lemon and salmon,

0:31:27 > 0:31:29lemon fish. It's...

0:31:30 > 0:31:33- ..quite normal, really. - So, where does this idea...?

0:31:33 > 0:31:36Where do you get your ideas from anyway, really?

0:31:36 > 0:31:40I look at... I tend to look at flavours and tastes,

0:31:40 > 0:31:45not necessarily the final products, as it were.

0:31:45 > 0:31:48- So, hence why...- There's a sink if you want to wash your hands there,

0:31:48 > 0:31:51cos your mother will be on if she's watching this.

0:31:53 > 0:31:55There you go. Now she'll stop phoning in.

0:31:55 > 0:31:58Right. Right, so we've got lemon and we've got egg yolks, whole eggs

0:31:58 > 0:32:01and I've got sugar and butter, so I'm going to get that on first.

0:32:01 > 0:32:03- Yep.- OK. So, what are you doing now, then?

0:32:03 > 0:32:06- Tell us what you're up to now with this.- What we've got here is

0:32:06 > 0:32:09- the fregola.- Yep. - So, it comes from Sicily,

0:32:09 > 0:32:14it originates from Sicily and it's like a toasted pasta dough.

0:32:15 > 0:32:17Erm...

0:32:17 > 0:32:21I'm just going simmer it in plain water, you can do it in stock...

0:32:21 > 0:32:23- Yeah.- ..straightaway.- You cook it like pasta as well, don't you?

0:32:23 > 0:32:27- Yeah, yeah, but it's much, much chewier than a pasta.- Right.

0:32:27 > 0:32:30I think it kind of stems from the flour in Sicily

0:32:30 > 0:32:34was just a lot more glutinous, so they couldn't actually make pasta

0:32:34 > 0:32:36as the Italians would.

0:32:36 > 0:32:38So, how has it been for you since the Great British Menu?

0:32:38 > 0:32:41Cos that must be a great platform for you, you guys, wasn't it?

0:32:41 > 0:32:43- Oh, it's been really quiet. - Yeah?- Yeah.

0:32:43 > 0:32:47No, it's been mental. We've been full since October,

0:32:47 > 0:32:50lunch and dinner since it went out, so it's unbelievable.

0:32:50 > 0:32:54But not just for me but for, like, the goat as well, you know,

0:32:54 > 0:33:00- that we did.- Yeah.- Just the interest in that product.

0:33:00 > 0:33:03Why that in particular? Cos of all of the things you could've cooked,

0:33:03 > 0:33:07cos this was for the WI, why that in particular?

0:33:07 > 0:33:10Well, there was a lot of researching the Women's Institute,

0:33:10 > 0:33:15and just kind of a lot of information that they had,

0:33:15 > 0:33:17and what the Women's Institute stands for,

0:33:17 > 0:33:20with local sourcing, making the best of a resource, you know,

0:33:20 > 0:33:24campaigns and things like that, the goat just...

0:33:25 > 0:33:28- ..just, it just worked, you know? - Yep.

0:33:28 > 0:33:31Like the billy kid so just culled,

0:33:31 > 0:33:33- can we talk about that at the moment?- Yep.

0:33:33 > 0:33:36But, yeah, you know, they're just sent to slaughter

0:33:36 > 0:33:39and it's just a real waste, so just, yeah,

0:33:39 > 0:33:43really resonated with myself and I grew up on goat

0:33:43 > 0:33:46and the WI's ethos on waste not, want not.

0:33:46 > 0:33:48Cos you and Paul are not far from each other,

0:33:48 > 0:33:50you were brought up not far from each other.

0:33:50 > 0:33:51You're a Portsmouth kid?

0:33:51 > 0:33:54- Yeah, I'm a Port boy.- Southampton.

0:33:54 > 0:33:57- We don't get on.- Technically we shouldn't like each other!

0:33:58 > 0:34:01- Right, the idea that we cook the pasta, as you call it.- Yeah.

0:34:01 > 0:34:04And then you're cooking that... So this is the risotto, basically.

0:34:04 > 0:34:06So I'm going to make a risotto style but with a fregola

0:34:06 > 0:34:09- and it's a lot kind of safer...- OK.

0:34:09 > 0:34:11..than just doing a straight-up pasta.

0:34:11 > 0:34:14- Now, you say safer...- Er, risotto. - Do you want me to take that?

0:34:14 > 0:34:17Well, as in to overcook it, you know, if you take a risotto

0:34:17 > 0:34:20a little bit too far, it just goes really stodgy,

0:34:20 > 0:34:23the rice just breaks down whereas this holds its shape and texture.

0:34:23 > 0:34:27Right. So you can cook it, cool it down and then you can finish it off?

0:34:27 > 0:34:30- Exactly.- This is a much quicker way of making something like this.

0:34:30 > 0:34:33- Yeah.- OK. Right, so that's the rice straight in?- Yep.

0:34:33 > 0:34:37So, it's a granola but with a twist.

0:34:37 > 0:34:42- So, rather than oats, we're using puffed rice.- Right.

0:34:43 > 0:34:47So that's just super hot oil, it's about 210 degrees.

0:34:47 > 0:34:49- Really, really hot. - Really, really hot.- OK.

0:34:49 > 0:34:52- Puffs up straight away so it's like Rice Krispies.- Yeah.

0:34:53 > 0:34:56It looks quite... Yeah, straightaway like that.

0:34:56 > 0:34:59- So this is the base of your granola? - This is the base.- OK.

0:34:59 > 0:35:02And then into that there's going to be pumpkin seeds.

0:35:02 > 0:35:03Which you're going to toast up.

0:35:03 > 0:35:05- Which we're going to fry as well. - OK.

0:35:05 > 0:35:08I'll just remove the remaining bits out of there as well

0:35:08 > 0:35:12so it doesn't burn. There you go, it's ready when you are.

0:35:12 > 0:35:15Right, I've got the sugar in here, the lemon and the eggs

0:35:15 > 0:35:18and then you thicken it and then we're going to add the butter

0:35:18 > 0:35:20- to finish it off.- Add some butter at the end, yeah.- OK.

0:35:20 > 0:35:23And then you've got the spices to go with it. All the while,

0:35:23 > 0:35:26- that salmon is just ticking away nicely.- It's just ticking over,

0:35:26 > 0:35:28you know, we don't need to worry about this too much,

0:35:28 > 0:35:31- that skin's going to protect it. - OK. It'll stay...

0:35:31 > 0:35:33- ..lovely.- Now, tell us about your restaurant, then, because that's...

0:35:33 > 0:35:36We didn't talk about it for much time when you were on,

0:35:36 > 0:35:39it's quite a small restaurant, only 28 seats?

0:35:39 > 0:35:42Yeah, there's only 28 seats, I mean, there's only so many seats

0:35:42 > 0:35:43you can fit into a kitchen.

0:35:43 > 0:35:46- It's in the actual kitchen.- Yeah. - It's part of the kitchen,

0:35:46 > 0:35:49it doesn't stand alone. It's not an open-plan kitchen,

0:35:49 > 0:35:53- it's dominated by the kitchen. - Right.

0:35:53 > 0:35:57And it's intimate, you know, it's only 28 covers but...

0:35:59 > 0:36:02- ..you know, it's still a lot of work.- And the menu reflects that

0:36:02 > 0:36:05cos you do, like, a tasting menu? You've got your own...

0:36:05 > 0:36:10Yeah, so we run from six to ten courses, all fairly different.

0:36:10 > 0:36:14- There's a lot of flex between dishes, you know, you can...- Right.

0:36:14 > 0:36:17If you don't like something, then swap it out.

0:36:17 > 0:36:20- I don't want to dictate that much. - OK.

0:36:20 > 0:36:21I still want the element of choice.

0:36:21 > 0:36:24It's a restaurant at the end of the day, so...

0:36:24 > 0:36:27I'm keeping my eye on this cos it's ages since I've made this.

0:36:27 > 0:36:29Cos you don't want to boil it, do you? Cos it goes...

0:36:29 > 0:36:31- Will it curdle, James? - Looking all right.

0:36:31 > 0:36:33- Could it curdle?- It can curdle, yes!

0:36:33 > 0:36:34But that's what it should look like.

0:36:34 > 0:36:36It's kind of like this thickened mixture

0:36:36 > 0:36:38and then you add butter to it.

0:36:38 > 0:36:41So lemon curd or orange curd is done the same sort of way, really.

0:36:41 > 0:36:44- But what would make it curdle? I mean, what's...?- Heat.

0:36:44 > 0:36:47You boil it. Cos it's got the egg yolks in there and everything else,

0:36:47 > 0:36:50the lemon will actually start to thicken it as well

0:36:50 > 0:36:52- before it actually thickens too much but...- Right.

0:36:52 > 0:36:54..you certainly don't want to boil it

0:36:54 > 0:36:56otherwise it will definitely separate. There you go.

0:36:56 > 0:36:59- Right, I've got my lemon curd there. - Perfect.

0:36:59 > 0:37:03So if you can do the spices, so grind down the spices,

0:37:03 > 0:37:06it's going to add a bit of a seasoning to the granola.

0:37:06 > 0:37:10- So you've got...- Star anise. - ..loads of star anise.- Yeah.

0:37:10 > 0:37:11OK. How many are we catering?

0:37:11 > 0:37:14Is this for you for the restaurant for tonight or something?

0:37:14 > 0:37:17- Yeah, well, not for tonight.- Right. - I'm actually on a holiday today.

0:37:17 > 0:37:19So you've got loads of star anise

0:37:19 > 0:37:21and then what else have you got in here?

0:37:21 > 0:37:23We've got ground coriander, ground cumin

0:37:23 > 0:37:27- and madras curry powder.- OK.

0:37:27 > 0:37:31Matt, the muscovado in the curd, is that to make it less sweet?

0:37:31 > 0:37:33Yeah, to make it less sweet and also you know

0:37:33 > 0:37:36when you eat muscovado, it's just earthy, it's just a little bitter.

0:37:36 > 0:37:38- Yeah, lovely.- So it works much nicer with, you know,

0:37:38 > 0:37:41trying to put a sweet element with a savoury dish.

0:37:41 > 0:37:44And would you always do an oily fish with this dish

0:37:44 > 0:37:46or could you use another type of fish?

0:37:46 > 0:37:50- Yeah, like turbot would be really nice with this dish.- Yeah.

0:37:50 > 0:37:53Right, there's your spices.

0:37:53 > 0:37:54So we've got about a minute left.

0:37:54 > 0:37:58And then you want me to grate the Parmesan cheese

0:37:58 > 0:38:01- and finish that in the risotto as well.- Yeah.

0:38:01 > 0:38:05- OK.- So just reduce that fish stock down with the fregola.

0:38:05 > 0:38:07Yeah, and this is where we can just finish off.

0:38:07 > 0:38:09In you go with the crab.

0:38:11 > 0:38:13You've got the Parmesan cheese going in.

0:38:13 > 0:38:15Have you turned the salmon over yet?

0:38:15 > 0:38:17- Just now.- I've just turned it over now.

0:38:17 > 0:38:19So do you do more on the side, you cook more on the side

0:38:19 > 0:38:22- with the skin than the other side? - Yeah, so that offers the protection,

0:38:22 > 0:38:24you know, if you cook it skinless, it tends to...

0:38:24 > 0:38:29- It can overcook very easily.- Yeah. - The skin just protects it.

0:38:29 > 0:38:31See, this is the power of the internet, somebody says

0:38:31 > 0:38:34fregola's from Sardinia, not Sicily.

0:38:35 > 0:38:37- It's that way.- Yeah.- There you go.

0:38:37 > 0:38:39- Italy.- Yeah.

0:38:39 > 0:38:41Right, anyway, so we've got the cherries.

0:38:41 > 0:38:43They're going to go in there, chopped up.

0:38:43 > 0:38:45Into our mixture here?

0:38:45 > 0:38:48- Yep.- Cherries go in. And then you've got...

0:38:48 > 0:38:52- So chives can go in too. - Chives can go in the risotto.

0:38:52 > 0:38:54- I'll season that risotto up. - Little bit of spice.

0:38:54 > 0:38:57And then we're ready to plate. So, salt and pepper.

0:38:57 > 0:38:59Salt, a little bit of onion powder as well.

0:38:59 > 0:39:02- What have you put in there? - So, salt, onion powder

0:39:02 > 0:39:05- and a good pinch of the spice. - Onion powder?- Onion powder, yeah.

0:39:05 > 0:39:10- What is that? - Dried onions and then powdered.

0:39:10 > 0:39:14- Stock cube.- Sounds handy. - JAMES LAUGHS

0:39:14 > 0:39:18Right, we've got the risotto there, that's seasoned already for you.

0:39:18 > 0:39:22- And I put some lime juice in there so that's ready to go.- Lovely.

0:39:22 > 0:39:25So, ready when you are.

0:39:25 > 0:39:28So we don't want too much lemon curd, it's just to kind of

0:39:28 > 0:39:32break up the savoury element and just add a little bit of sweetness,

0:39:32 > 0:39:33a little bit of citrus.

0:39:35 > 0:39:39Is that it? Is that all you're using after all that stuff I've just made?

0:39:39 > 0:39:44Just grind up enough spice for about 600 people here but...

0:39:44 > 0:39:47- The crew said they were hungry. - Yeah. OK.

0:39:49 > 0:39:52This is the nice little bit of, well, risotto-style dish as well.

0:39:52 > 0:39:54Yeah.

0:39:54 > 0:39:58It's just a little bit different and a little bit safer as well.

0:39:59 > 0:40:01The salmon is nicely cooked, like you said,

0:40:01 > 0:40:03all the way through on one side.

0:40:06 > 0:40:09So the granola just adds a nice bit of texture to this.

0:40:09 > 0:40:11And you've put the spice that I've made into there?

0:40:11 > 0:40:14Spices all through that and then just to finish...

0:40:14 > 0:40:17..just a little bit of raw samphire. It's had nothing done it,

0:40:17 > 0:40:21it just adds another texture, a little bit of saltiness to the dish.

0:40:21 > 0:40:23So give us the name of the dish, then?

0:40:23 > 0:40:26So this is pan-fried salmon with crab fregola,

0:40:26 > 0:40:30sour cherry and puffed rice granola and lemon curd.

0:40:30 > 0:40:31How good does that look?

0:40:35 > 0:40:38I have to say, that granola smells fantastic.

0:40:39 > 0:40:42- You get to dive into this!- Yes. - Looking forward to it.- Wow!

0:40:42 > 0:40:45It's such a great way to cook that salmon, don't you think,

0:40:45 > 0:40:47all the way through? So many times people overcomplicate stuff,

0:40:47 > 0:40:49- moving it around too much. - It smells incredible.

0:40:49 > 0:40:53- Try that lovely risotto.- It's fish every day.- Well, exactly, yeah.

0:40:53 > 0:40:55I feel like you've got to start with one bit just to be sure

0:40:55 > 0:40:57you get all the different flavours.

0:40:57 > 0:41:01What I love is that curd with the muscovado.

0:41:01 > 0:41:03Is the lemon curd at the...?

0:41:03 > 0:41:05- Yeah, it's in amongst all that as well.- That is amazing.

0:41:05 > 0:41:07It's quite unusual putting all those flavours together.

0:41:07 > 0:41:10- The crab and the - what did you say? It's called fregola?- Fregola, yeah.

0:41:10 > 0:41:13You can buy it, there you go. And the salmon's perfectly cooked.

0:41:18 > 0:41:20Only Matt Gillan could make fish, pasta, lemon curd

0:41:20 > 0:41:24and sour cherry granola taste that good and everyone was won over

0:41:24 > 0:41:25in the studio.

0:41:25 > 0:41:29Now next up, Keith Floyd is on his travels once again.

0:41:32 > 0:41:34KEITH FLOYD: You all might think I'm shopping,

0:41:34 > 0:41:35but I'm not going shopping.

0:41:35 > 0:41:38I'm making the groceries, as they say here in New Orleans,

0:41:38 > 0:41:40in this French market established in the late 1700s

0:41:40 > 0:41:43where the French immigrants brought their own typical produce

0:41:43 > 0:41:46to make the kind of wonderful American dishes you can get.

0:41:46 > 0:41:49There are yams and sugar canes, wonderful plump tomatoes,

0:41:49 > 0:41:52garlic, peppers, courgettes... You could be in Provence.

0:41:52 > 0:41:54And I'm making the groceries

0:41:54 > 0:41:57for the classic New Orleans signature dish, shellfish gumbo.

0:41:57 > 0:42:00Shellfish gumbo was invented by the people who lived here

0:42:00 > 0:42:02when they tried to sort out how to make a French bouillabaisse

0:42:02 > 0:42:04but they didn't in fact have the proper spices.

0:42:04 > 0:42:07But the West Indians did - they had a spice called ngumbo,

0:42:07 > 0:42:10so they stuffed that into their shellfish stuff

0:42:10 > 0:42:13and eventually it became called gumbo, file gumbo.

0:42:16 > 0:42:20To make the perfect shellfish gumbo, you need a fistful of dollars...

0:42:20 > 0:42:22- Thank you.- How are you doing, sir? - How are you doing?

0:42:22 > 0:42:25What do I need for a really good shellfish gumbo?

0:42:25 > 0:42:26Well, first of all, sir,

0:42:26 > 0:42:28we have some lovely shrimps here good for the gumbo.

0:42:28 > 0:42:32- OK, I'm cooking for 12, so whack them in there, if you would.- OK.

0:42:32 > 0:42:35Brilliant. Beautiful, beautiful shrimps. What's next?

0:42:35 > 0:42:37First of all we have some gumbo file.

0:42:37 > 0:42:40- Right, now what exactly is this spice?- OK, it's just like...

0:42:40 > 0:42:42It's ground-up sassafras leaves.

0:42:42 > 0:42:45Right, ground-up sassafras leaves, I've got that sussed at last.

0:42:45 > 0:42:46OK, we have some Cajun andouille sausage.

0:42:46 > 0:42:49- Excellent, so that's a spicy sausage?- Yes, sir.- In it goes.

0:42:49 > 0:42:51- We have some tasso. - And that's, what, smoked pork?

0:42:51 > 0:42:54- Yes, sir.- Good-oh.- And we have the crabs here to go with it.

0:42:54 > 0:42:55Great, chuck in some crabs.

0:42:57 > 0:42:58How many of those do I need?

0:42:58 > 0:43:02- About a half-dozen there. - OK, good-oh.

0:43:02 > 0:43:06- We also have some of our Creole seasoning.- Right, that's spicy too.

0:43:06 > 0:43:08- In that goes. - How about some oysters?

0:43:08 > 0:43:10Oysters, you bet. Brilliant.

0:43:10 > 0:43:13- How about some crawfish to go with that?- Some crawfish, I like it.

0:43:13 > 0:43:16- And this thing here, now, what is this?- OK, this is Cajun boudin.

0:43:16 > 0:43:18- Cajun boudin?- Crawfish boudin. - That's very stylish.

0:43:18 > 0:43:20This is the sort of thing the French nouvelle cuisine chefs

0:43:20 > 0:43:22are making these days. Really brilliant.

0:43:22 > 0:43:24Anyway, jambalaya and a crawfish pie and file gumbo,

0:43:24 > 0:43:27we're going to have some fun on the bayou.

0:43:27 > 0:43:28Well, not exactly,

0:43:28 > 0:43:31but at the New Orleans Cookery School run by Joe Cahn.

0:43:31 > 0:43:33There it is at the bottom of your picture on the corner

0:43:33 > 0:43:35of that big building where the pink car is.

0:43:35 > 0:43:37Food to this day is more important than just sticking something

0:43:37 > 0:43:39in your mouth and chewing and swallowing.

0:43:39 > 0:43:42Food is what social is about, food is what family is about.

0:43:42 > 0:43:46Food is such a passion with local people, be it Creole or Cajun,

0:43:46 > 0:43:49that people will say that their mother is the greatest cook

0:43:49 > 0:43:52in the world, their grandmother is the greatest cook in the world.

0:43:52 > 0:43:55And that's one of the things about Louisiana restaurants -

0:43:55 > 0:43:58it is hard for a restaurateur to compete

0:43:58 > 0:44:02against somebody's home cooking because as you taste it,

0:44:02 > 0:44:04the people will say about a gumbo,

0:44:04 > 0:44:08"My grandmother did better than this," or, "I did better than this."

0:44:08 > 0:44:10And that's the fun part about it, but all of our food...

0:44:10 > 0:44:11We have a passion for eating.

0:44:11 > 0:44:15- We've a passion for life.- That's grand, but I tell you what, I...

0:44:15 > 0:44:18I mean, this actually is my show, my viewers expect me

0:44:18 > 0:44:20- to cook something... - Wait, this isn't MY show?!

0:44:20 > 0:44:22No, this is not your show, and as Fats Domino said,

0:44:22 > 0:44:26"Big bad Joe, you gotta go, me on my own." Thank you.

0:44:26 > 0:44:28- But wait, wait, I want to say... - Go, out.

0:44:28 > 0:44:30I'm going to get out of the kitchen, but here's the thing

0:44:30 > 0:44:33about the English - you have a beer in front of you. Is that true?

0:44:33 > 0:44:36- What have you got?- I have a beer, but you have learned to only cook

0:44:36 > 0:44:38with one hand because you have to drink with one hand.

0:44:38 > 0:44:42In Louisiana, we're probably the only people

0:44:42 > 0:44:44who have a beer holster.

0:44:44 > 0:44:46So what I've got to say is,

0:44:46 > 0:44:50"Goodbye, Joe, we've got to go down the bayou."

0:44:52 > 0:44:56You have been watching, or just missed, Big Bad Joe.

0:44:56 > 0:44:59That's great, but we have actually got to get down to the business.

0:44:59 > 0:45:02I've asked Joe, I've asked old ladies in the street,

0:45:02 > 0:45:05I've asked every kind of person how I make a file gumbo.

0:45:05 > 0:45:07This is going to be my interpretation of it.

0:45:07 > 0:45:08I'm going to try very hard

0:45:08 > 0:45:11and I'm going to give it to Big Bad Joe afterwards.

0:45:11 > 0:45:14So, no further...more ado, as we say, and Clive,

0:45:14 > 0:45:16the routine spin round the ingredients.

0:45:16 > 0:45:18This is going to be a shrimp gumbo, OK?

0:45:18 > 0:45:21So we've got fresh shrimp - lovely, lovely prawns,

0:45:21 > 0:45:26we call them in Britain - we've got oysters, we've got gumbo crab meat

0:45:26 > 0:45:27taken from the shelves,

0:45:27 > 0:45:30these are the actual gumbo crabs here, we've got crawfish...

0:45:30 > 0:45:34Remember the Elvis Presley thing, Crawfish, Crawfish? These are they.

0:45:34 > 0:45:37In fact, they're crayfish, as we would call them. OK.

0:45:37 > 0:45:41We have got the Cajun spices, Louisiana spices,

0:45:41 > 0:45:45we've got the tomato sauce, we've got rice,

0:45:45 > 0:45:47we've got this wonderful sausage

0:45:47 > 0:45:50which I'm going to speak about much later, just check it out for now.

0:45:50 > 0:45:53We've got peppers and onions and parsley

0:45:53 > 0:45:59and the dish takes its name from the okra, OK? Or lady's fingers.

0:45:59 > 0:46:04This is the gumbo. In fact, ngumbo from the West Africans...

0:46:04 > 0:46:07..West Indians who were imported here in those dreadful years

0:46:07 > 0:46:09of slavery, they brought this kind of stuff with them.

0:46:09 > 0:46:12But, in fact, a gumbo doesn't have to have okra in it

0:46:12 > 0:46:14and mine is not going to have it in.

0:46:14 > 0:46:16So that's the beginning of it all,

0:46:16 > 0:46:18but before we can even start to cook,

0:46:18 > 0:46:20we need some fish stock which, Clive,

0:46:20 > 0:46:24if you can zoom over here, I've got a regular fish stock of carrots,

0:46:24 > 0:46:27leeks, onions and stuff like that and a fish head.

0:46:27 > 0:46:29Also, of course, I'm going to put in all of the shells

0:46:29 > 0:46:31from the prawns. We'll let that simmer

0:46:31 > 0:46:33and bubble away there for a second

0:46:33 > 0:46:35and we get on with the real, real business.

0:46:35 > 0:46:37So a cookery school and he'd be waving at the people up there,

0:46:37 > 0:46:40I suppose. Anyway, fat in the pan, oil.

0:46:40 > 0:46:43Some people say you should use margarine and oil.

0:46:43 > 0:46:44Right, no problem.

0:46:44 > 0:46:48So, into our hot fat, the very first thing that I believe we should do

0:46:48 > 0:46:49is throw some onions.

0:46:49 > 0:46:52You might get a bit of smoke in your eyes here, but don't worry about it.

0:46:52 > 0:46:55We then need a few of these peppers,

0:46:55 > 0:46:58they call them bell peppers here, I just call them green peppers.

0:46:58 > 0:47:01But they do like to take the whole thing to the maximum.

0:47:01 > 0:47:03Then I need some chopped celery.

0:47:03 > 0:47:05It's a very unbalanced knife,

0:47:05 > 0:47:07so I'm not going to do it quite as fast as I normally do.

0:47:07 > 0:47:10We have some chopped celery.

0:47:10 > 0:47:11OK.

0:47:12 > 0:47:15And we sweat all these vegetables down for a second or two.

0:47:15 > 0:47:18Right, the next thing I'm going to do is put in Joe's mix,

0:47:18 > 0:47:22I mean, this is a mixture of - and here I have to refer to my notes

0:47:22 > 0:47:24because I told you I don't know all of these things -

0:47:24 > 0:47:27this is, you could be looking at that while I'm reading it out, OK?

0:47:27 > 0:47:31It's a mixture of freshly ground red pepper, sweet paprika, salt,

0:47:31 > 0:47:35white pepper, black pepper, dried thyme leaves, o-REG-ano leaves -

0:47:35 > 0:47:38I'm getting American, I mean oreg-ano, I'm terribly sorry -

0:47:38 > 0:47:40and a bay leaf all stuffed into there.

0:47:40 > 0:47:44And this goes now... We've sweated these vegetables down a bit.

0:47:44 > 0:47:47That goes in there as well.

0:47:47 > 0:47:51And this is going to help us to make a bit of a roux.

0:47:51 > 0:47:52OK, we've got that.

0:47:52 > 0:47:57Then something brought to the gumbo by the Indians,

0:47:57 > 0:48:00the indigenous American Indians, is the "file".

0:48:00 > 0:48:03This is a sassafras seed...

0:48:03 > 0:48:06Sassafras leaves pounded up, OK?

0:48:06 > 0:48:07So we have to put some of that in.

0:48:07 > 0:48:11There's a school of thought here, some say it goes in later at the end

0:48:11 > 0:48:14and in which case, excuse me - up - file means string

0:48:14 > 0:48:16and it turns into a kind of stringy thing in the pot

0:48:16 > 0:48:18and that goes in at the end.

0:48:18 > 0:48:20Another school of thought says put it in right at the beginning.

0:48:20 > 0:48:22I'm putting it in right at the beginning.

0:48:22 > 0:48:27That feels more comfortable to my European way of cooking things. OK?

0:48:27 > 0:48:30Then we also need, because they like things a little hot,

0:48:30 > 0:48:34but not too hot, and don't forget, Cajun, New Orleans,

0:48:34 > 0:48:37Louisiana cooking is not just a question of chucking in

0:48:37 > 0:48:39a great handful of spice onto something

0:48:39 > 0:48:42which hasn't been properly prepared. The same rules still apply.

0:48:42 > 0:48:45Freshness, honesty, integrity in the ingredients

0:48:45 > 0:48:46and all that kind of thing.

0:48:46 > 0:48:49So a bit of Tabasco or chilli sauce into there.

0:48:52 > 0:48:56OK? And like all sunshine cooking,

0:48:56 > 0:48:58we need some tomato sauce.

0:48:58 > 0:49:02Now this is just simply pureed fresh tomatoes strained through,

0:49:02 > 0:49:03so there's no pips, no skin in them.

0:49:03 > 0:49:05So we'll put a bit of that in.

0:49:10 > 0:49:12Right.

0:49:12 > 0:49:16Now, you'll hear it said the whole time in this programme,

0:49:16 > 0:49:18this Louisiana programme, this New Orleans programme,

0:49:18 > 0:49:22that anything for a gumbo goes. You put in what you like.

0:49:22 > 0:49:25And we're making this for a party, so there are no precise ingredients.

0:49:25 > 0:49:28You can buy my book, if I can be bothered to write it,

0:49:28 > 0:49:29for the exact quantities,

0:49:29 > 0:49:31but it's a party dish, so you just chuck things in.

0:49:31 > 0:49:34Stay there, Clive, I need the fish stock now.

0:49:36 > 0:49:38Right, sorry about this.

0:49:38 > 0:49:41You might get some steam on your lens, I hope you can cope with that.

0:49:41 > 0:49:43The fish stock goes into there.

0:49:47 > 0:49:50You can see the lovely ingredients I've used to make that stock.

0:49:50 > 0:49:51That's trout heads.

0:49:51 > 0:49:54Trout are quite different here from other parts of the world,

0:49:54 > 0:49:56but it is trout for sure.

0:49:56 > 0:50:00And then we have now our basic...

0:50:00 > 0:50:03..our basic gumbo mix.

0:50:03 > 0:50:05You have to take a close-up on that.

0:50:05 > 0:50:08The director has to dream up a lovely cutaway,

0:50:08 > 0:50:11because that must now most simmer for at least 45 minutes

0:50:11 > 0:50:14before I can continue the process.

0:50:14 > 0:50:16Now, 45 minutes has in fact gone by.

0:50:16 > 0:50:19At least 45 minutes has gone by and it's given me time

0:50:19 > 0:50:22for a few arriere-pensees as they say, a few second thoughts.

0:50:22 > 0:50:25What I forgot about was this wonderful chopped

0:50:25 > 0:50:28and smoked Louisiana ham, which they think should go

0:50:28 > 0:50:32into a file gumbo, even if it is basically a fish one.

0:50:32 > 0:50:35Also I forgot this lovely andouille,

0:50:35 > 0:50:37which is a kind of spicy smoked sausage.

0:50:37 > 0:50:40We'll pop a bit of that in as well. OK? That's for sure.

0:50:40 > 0:50:43The other thing is we can put these now...

0:50:43 > 0:50:47We can actually put just the shells of the gumbo crabs in

0:50:47 > 0:50:50cos they're going to add more fish flavour to the stew, to the soup,

0:50:50 > 0:50:53so in they go. They're a beautiful colour, aren't they?

0:50:53 > 0:50:57They go in. They will be left in the plate just as a kind of signature.

0:50:57 > 0:51:00You wouldn't actually eat that bit, that's just for flavouring it.

0:51:00 > 0:51:04Then we've got the magnificent shrimps. OK?

0:51:04 > 0:51:08Or prawns, as we call them. Lovely, fat, plumptious fresh crawns...

0:51:08 > 0:51:09Prawns, sorry!

0:51:09 > 0:51:15Oysters, taken out with their juice. In they go. That's the oysters.

0:51:15 > 0:51:18The wonderful crab meat from the Cajun crabs, OK?

0:51:18 > 0:51:22Cos the Americans don't like particularly to eat shells

0:51:22 > 0:51:24and bones and stuff like that,

0:51:24 > 0:51:26so all this stuff is taken out of the shell.

0:51:26 > 0:51:31Then finally we have our crawfish, our crayfish. And in that goes.

0:51:31 > 0:51:33This is a feast for the heart.

0:51:33 > 0:51:36Hold that for a moment while I get the spoon. Stir that in.

0:51:37 > 0:51:40Now we're cooking on gas, as they say.

0:51:40 > 0:51:43But what was it, those of you who were paying attention

0:51:43 > 0:51:45at the beginning of this cooking sketch

0:51:45 > 0:51:48have realised I haven't talked about?

0:51:48 > 0:51:50It is the crawfish boudin.

0:51:50 > 0:51:53This is so stylish, this is a real skin

0:51:53 > 0:51:58and inside is minced-up crawfish, spices, bread and stuff like that.

0:51:58 > 0:52:02And it's really classically French modern cooking.

0:52:02 > 0:52:03But here it is, right in Louisiana.

0:52:03 > 0:52:06So to make this dish absolutely sumptuous

0:52:06 > 0:52:10and really a rock 'n' roll dish, in they go.

0:52:10 > 0:52:14They simmer and poach in there for about another,

0:52:14 > 0:52:16the whole lot, about another 10 minutes.

0:52:16 > 0:52:17The lid goes on.

0:52:18 > 0:52:21The lid goes on and the beat goes on.

0:52:21 > 0:52:23And the next time you see that, we'll be eating it.

0:52:25 > 0:52:30- OK.- Right.- We take the top off, put the top down on the floor there.

0:52:30 > 0:52:33And I give you some. Do you want to have this with rice or not?

0:52:33 > 0:52:34- With rice is the traditional way. - OK.

0:52:34 > 0:52:37With rice was the traditional way for one reason.

0:52:37 > 0:52:40It was a traditional way and rice was a filler.

0:52:42 > 0:52:44Now...

0:52:44 > 0:52:48..you know, one of the things is, with all the shrimp and the prawns

0:52:48 > 0:52:51and the crawfish and everything else,

0:52:51 > 0:52:54it's hard to imagine that anything like this could not taste good.

0:52:54 > 0:52:57- Right.- So, for yourself, sir.

0:52:57 > 0:52:59VOICEOVER: You see, he couldn't bring himself

0:52:59 > 0:53:00to say that it was absolutely brilliant.

0:53:00 > 0:53:03He was wittering on so much about the American War of Independence

0:53:03 > 0:53:05and stuff like that, he didn't realise

0:53:05 > 0:53:08that my thing was rich and delicious and wonderful.

0:53:11 > 0:53:16He doesn't know that he's free to be edited out.

0:53:16 > 0:53:18And this is a biggie.

0:53:18 > 0:53:22You know, this is a biggie. Here I am. The Queen, I understand...

0:53:22 > 0:53:23VOICEOVER: Here we go again.

0:53:23 > 0:53:25The Queen is watching him in New Orleans.

0:53:25 > 0:53:26He gets this all muddled as well.

0:53:26 > 0:53:29He's talking about New Orleans, not America.

0:53:29 > 0:53:30Who cares about America? We lost the war.

0:53:30 > 0:53:35But they're watching America because we're not part of America,

0:53:35 > 0:53:39you know, and who cares about Andrew Jackson and Pakenham?

0:53:39 > 0:53:41We've forgotten those little things.

0:53:41 > 0:53:42VOICEOVER: Come on, out with it.

0:53:44 > 0:53:46This is good.

0:53:46 > 0:53:49CAJUN MUSIC

0:53:52 > 0:53:55Anyway, back to the bayou where we started

0:53:55 > 0:53:57for a well-deserved glass of fresh air

0:53:57 > 0:53:59and to do a bit of catfish fishing with my crazy chum

0:53:59 > 0:54:01Powerful Pierre, who, by the way, is a real Cajun.

0:54:01 > 0:54:04And also you should know that "Cajun" is

0:54:04 > 0:54:06a corruption of Arcadia, the name given to the French

0:54:06 > 0:54:10who settled in Louisiana after being booted out of Canada by the Brits.

0:54:10 > 0:54:11So there.

0:54:17 > 0:54:20- There is something here, I can feel it.- Can you feel it?- Yes.

0:54:20 > 0:54:22That's good. This will be our supper for tonight.

0:54:22 > 0:54:24Yeah. What does "Cajun" really mean?

0:54:24 > 0:54:28Oh, as close as I can tell you about, you know, my family,

0:54:28 > 0:54:30my grandfather... Let's see what you got there.

0:54:30 > 0:54:35Raise it up, let's see how nice it is. Yeah, that's a nice one.

0:54:35 > 0:54:38- Uh-huh!- A little catfish on a pole. - Look at that one, huh?

0:54:38 > 0:54:42That looks like a good one there. You see, this one's a nice one.

0:54:42 > 0:54:46What we're going to do, we're going to take the hook out of his mouth.

0:54:46 > 0:54:49We're going to cut the line off and I'm going to clean him

0:54:49 > 0:54:51this afternoon.

0:54:51 > 0:54:55- See?- That's good.- About two or three pounds.- Yeah, yeah.

0:54:55 > 0:54:58That's a little blue cat. It's going to be very tasty.

0:55:03 > 0:55:06CAJUN MUSIC PLAYS

0:55:11 > 0:55:12Hey!

0:55:21 > 0:55:24HE SINGS IN OWN DIALECT

0:55:43 > 0:55:45Pierre likes to dredge bits of catfish in cornmeal,

0:55:45 > 0:55:48season with Cajun spices and then fry them till they're crispy.

0:55:48 > 0:55:49It's delicious.

0:55:54 > 0:55:56Jim, you know, so my people at home can really understand

0:55:56 > 0:55:59what's going on here, I mean, you've got lemons, you've got oranges,

0:55:59 > 0:56:03you've got sausage, celery, sweetcorn. I mean, bell peppers...

0:56:03 > 0:56:07- Bell peppers, garlic... - Garlic, spices, I mean, crabs.

0:56:07 > 0:56:09Cajuns never throw nothing away.

0:56:09 > 0:56:11Whatever we got left in the refrigerator,

0:56:11 > 0:56:13in the deep freezer,

0:56:13 > 0:56:17or in the cupboard, or in the garden, or whatever.

0:56:17 > 0:56:20Some of them oranges we have left over from Christmas -

0:56:20 > 0:56:22you know, we don't want to throw that away.

0:56:22 > 0:56:24So we'll put it all in the pot and cook it.

0:56:24 > 0:56:26It all adds seasoning.

0:56:26 > 0:56:28Yeah, I mean, that's good, putting it in the pot,

0:56:28 > 0:56:31you can't really call this a pot. You could cook people in this thing.

0:56:31 > 0:56:34I mean, what's the excuse for cooking on this vast scale?

0:56:34 > 0:56:37Oh, that's when have parties down here, we cook big like that.

0:56:37 > 0:56:42We might have boil 500, 600 pounds, 1,000 pounds of crawfish,

0:56:42 > 0:56:46shrimp, some crab, you know? We party hearty.

0:56:46 > 0:56:48You know, we work hard and we play hard.

0:56:48 > 0:56:53MUSIC CONTINUES

0:56:59 > 0:57:01CHEERING AND APPLAUSE

0:57:02 > 0:57:05Shake them a little bit there, you know?

0:57:05 > 0:57:07Yes, you can do this at home.

0:57:07 > 0:57:09All you need is a hundredweight of fresh crawfish,

0:57:09 > 0:57:12half of Sainsbury's fruit-and-veg department

0:57:12 > 0:57:15and a 50-gallon oil drum, preferably unused.

0:57:17 > 0:57:20It's just like hee-haw, all the dancing.

0:57:22 > 0:57:24Hey!

0:57:27 > 0:57:29I hate to think how much this lot cost,

0:57:29 > 0:57:32but I was really impressed by the serving arrangements.

0:57:32 > 0:57:35Good, solid serious newspapers are essential for a crawfish boil,

0:57:35 > 0:57:38as is a truck load of iced Dixie beer,

0:57:38 > 0:57:41for this is a traditional Cajun way of making newcomers feel welcome,

0:57:41 > 0:57:43and we didn't set this little party up -

0:57:43 > 0:57:46it was just typically spontaneous Cajun hospitality.

0:57:46 > 0:57:49It's the one place in the world where I DO like to see

0:57:49 > 0:57:53the evening sun go down because that's when your parties begin.

0:57:56 > 0:57:58HE SINGS INDISTINCTLY

0:58:00 > 0:58:03But you know, the other thing about this place is it has really touched

0:58:03 > 0:58:06my heart because despite, you know, my flash approach sometimes,

0:58:06 > 0:58:08I do have one, and things do touch me.

0:58:08 > 0:58:10This does remind me of the Dordogne,

0:58:10 > 0:58:13it does remind me of the Somerset levels,

0:58:13 > 0:58:14it does remind me of Provence.

0:58:14 > 0:58:18I mean, it's not brash and crazy and over the top - it is

0:58:18 > 0:58:21inhabited by people who love the Bayou,

0:58:21 > 0:58:24who care about it, its culture and its food.

0:58:24 > 0:58:27I mean, that's right, isn't it? This is a real, real place.

0:58:29 > 0:58:30Keith, you have to remember...

0:58:32 > 0:58:35..generation after generation of people who come up on

0:58:35 > 0:58:37this bayou and never leave.

0:58:37 > 0:58:38This is a dish of the area.

0:58:38 > 0:58:41Just like you eating this jambalaya today, that's

0:58:41 > 0:58:43how the people feel about their area, you put your heart

0:58:43 > 0:58:45and your soul into it.

0:58:45 > 0:58:49The people you met today in the little while you've been here,

0:58:49 > 0:58:51they consider this their home.

0:58:51 > 0:58:53You know, one thing I've learned about South Louisiana,

0:58:53 > 0:58:57you come in here as a friend, you leave with a friend,

0:58:57 > 0:59:01you come in here as an enemy, you leave as an enemy.

0:59:01 > 0:59:04The people here are real people.

0:59:04 > 0:59:05They do what they can for you,

0:59:05 > 0:59:08they'll give you the shirt off their back.

0:59:08 > 0:59:11The only thing they will ask is one thing -

0:59:11 > 0:59:13that you respect them when you leave.

0:59:13 > 0:59:15Our culture is different,

0:59:15 > 0:59:17we know it's different from anywhere else in the world

0:59:17 > 0:59:19and we thank the good Lord he gave that to us,

0:59:19 > 0:59:23because we are Cajuns - we were born and raised that way.

0:59:23 > 0:59:26I think it is superb, isn't it? I mean, doesn't it say it all?

0:59:26 > 0:59:29I've been around, I am a cynical old fool sometimes.

0:59:29 > 0:59:35This is, you know, Louisiana, this is jambalaya on the bayou -

0:59:35 > 0:59:36it's good.

0:59:40 > 0:59:42Wonderful stuff from Keith there.

0:59:42 > 0:59:45Now, don't go anywhere just yet as there's plenty more still to come

0:59:45 > 0:59:48on today's Saturday Kitchen Best Bites. Coming up...

0:59:48 > 0:59:51Two Michelin-starred heavyweights battle it out in the Omelette

0:59:51 > 0:59:54Challenge, as Kenny Atkinson takes on Shauna Rankin.

0:59:54 > 0:59:57Judy Joo serves the ultimate Korean comfort food -

0:59:57 > 1:00:00she deep-fries chicken drumsticks in a spicy vodka batter

1:00:00 > 1:00:05and serves alongside two delicious dipping sauces and pickled relishes.

1:00:05 > 1:00:07And Al Murray faces his food heaven or his food hell.

1:00:07 > 1:00:08Did he get his food heaven -

1:00:08 > 1:00:11warm treacle tart with soft whipped cream?

1:00:11 > 1:00:14Or his food hell - baked rice pudding with raspberry sauce?

1:00:14 > 1:00:16You're going to have to keep watching to find out.

1:00:16 > 1:00:19Next up is Gennaro Contaldo, who is serving up

1:00:19 > 1:00:21fillets of sole wrapped in prosciutto -

1:00:21 > 1:00:23if he can fillet the sole, that is.

1:00:23 > 1:00:25Welcome to the show. You are a legend.

1:00:25 > 1:00:26Thank you very much indeed.

1:00:26 > 1:00:28I only do it cos you're a legend. What are we cooking?

1:00:28 > 1:00:32We're going to cook this beautiful fillet of sole

1:00:32 > 1:00:33wrapped in prosciutto,

1:00:33 > 1:00:36filled with capers and garlic, and then we're going to cook...

1:00:36 > 1:00:39You're going to do this. ..beautiful sauce of bay leaves.

1:00:39 > 1:00:42Bay leaf sauce? So in the sauce there's bay leaves, white wine,

1:00:42 > 1:00:44- a bit of shallot.- ..a bit of shallot to put it all inside.

1:00:44 > 1:00:47A touch of garlic. If it's not thick enough,

1:00:47 > 1:00:49you just put a little bit of cornflour inside. You'll love it.

1:00:49 > 1:00:52This is the main thing that we need to get on with, to fillet this.

1:00:52 > 1:00:55- I need to fillet the fish... I do that.- OK.

1:00:55 > 1:00:58Now, for the filling for this, do you want me to do that? Which is...

1:00:58 > 1:01:02- Nah. If you put me half a clove of garlic there...- Yeah.

1:01:02 > 1:01:05- OK, put all those capers inside. - Yeah.- A little bit of salt...

1:01:05 > 1:01:08No, don't put any salt. A little bit of olive oil.

1:01:08 > 1:01:11Let's me do this one. Let me do it.

1:01:11 > 1:01:15To do a nice fish, what you have to do, cut them on the side first.

1:01:15 > 1:01:20You can see. One side. And then you do the other side.

1:01:21 > 1:01:24Now you wait for me, to say, "You can't do it."

1:01:24 > 1:01:27Perhaps you were right. That's it, there you go.

1:01:27 > 1:01:29LAUGHTER

1:01:29 > 1:01:34- Cos in rehearsals he couldn't do it! - But now...- Watch your hands.

1:01:34 > 1:01:35Yeah?

1:01:35 > 1:01:38- I'm a chef.- Yeah, I know. - I still can't do it!

1:01:38 > 1:01:42LAUGHTER

1:01:42 > 1:01:43That's all right, that's all right,

1:01:43 > 1:01:45you laugh at it, it's already almost there.

1:01:45 > 1:01:47It's OK, almost there.

1:01:47 > 1:01:49- Have you ever tried this recipe before?- Yes!

1:01:49 > 1:01:52Yes, I have tried this recipe before.

1:01:52 > 1:01:58My God, look at all the stuff there. It's one side first. Come on!

1:01:58 > 1:02:03Come on! Come on! Come on!

1:02:03 > 1:02:06Why you do that to me? Oh, my God.

1:02:07 > 1:02:09You can get your fishmonger to do this, wouldn't you?

1:02:09 > 1:02:12- Oh, yes, I would do that.- I would, to be honest.- You obviously do.

1:02:12 > 1:02:17Look at that, the fish is still in one piece. I haven't touched it yet.

1:02:19 > 1:02:21- Oh, look, it's coming out.- Is it?

1:02:21 > 1:02:25HE SINGS OPENING OF BEETHOVEN'S FIFTH SYMPHONY

1:02:25 > 1:02:27Look, it's fillet! What do you expect? It's a lovely fish.

1:02:27 > 1:02:29There's one. Now you're going to do the other one.

1:02:29 > 1:02:31Oh, you've got to do the other side now!

1:02:31 > 1:02:35The other side - easy-peasy. Again, cut 'em a little bit on the side.

1:02:35 > 1:02:38- Oh, come on!- I'm scared.

1:02:38 > 1:02:43No, no, don't be scared. I do my way.

1:02:43 > 1:02:45- So, in here, we've got, what, capers...?- Yeah.

1:02:45 > 1:02:48- ..just the garlic, olive oil, and that's it?- That's it. Oh, God.

1:02:48 > 1:02:51I've got this. The other fillet is done.

1:02:51 > 1:02:53No trouble with all the roe, everything, gone.

1:02:53 > 1:02:55- Mashed all up...- Yeah.- ..this one.

1:02:55 > 1:02:58Let me just put this one in the dustbin. That's all right.

1:02:58 > 1:03:01- That's that. That's all right. - That's all right, yeah.

1:03:01 > 1:03:04I'm going to move all of those, look at that, with all the bones out.

1:03:04 > 1:03:06Because then...you skin it as well, don't you?

1:03:06 > 1:03:08Yes, all right, I skin them as well.

1:03:08 > 1:03:10- You wait for me to make a mistake. - No, no...

1:03:12 > 1:03:14Trust me - we don't have to wait.

1:03:14 > 1:03:17LAUGHTER

1:03:17 > 1:03:20There you are. Got it. Look, look at the way... Pull the skin.

1:03:20 > 1:03:24Oh, fantastic. Out. You just make...

1:03:24 > 1:03:26- This one is done.- Yeah.- Don't worry.

1:03:26 > 1:03:29Then I'm going to do... Kevin, we are the best.

1:03:31 > 1:03:33We call that butchering the fish.

1:03:35 > 1:03:36This is...

1:03:36 > 1:03:39- Oh, my God.- Don't try this at home.

1:03:39 > 1:03:43- I've nearly done it, it's nearly there. Look, it's one more.- Yeah.

1:03:43 > 1:03:46- Get under it. Come on. - No, you've done it the other way...

1:03:46 > 1:03:50- I know how to do the other way! - OK.- All right, in it goes.

1:03:50 > 1:03:53So, what day do you teach at Fifteen?

1:03:53 > 1:03:56Not when I actually cut a fillet of sole.

1:03:56 > 1:04:02We do it almost, well, about four times a week, sometimes a month.

1:04:02 > 1:04:03It all depends.

1:04:03 > 1:04:07We are very busy for the project with Jamie, Jamie's Italians.

1:04:07 > 1:04:09Yeah, cos you're busy doing those as well at the moment.

1:04:09 > 1:04:12Yeah, it is indeed. We are very, very... Look at that butchering.

1:04:12 > 1:04:16My goodness me. I thought I was the best cleaning fish,

1:04:16 > 1:04:17and look at that.

1:04:17 > 1:04:23- It's done. Now, can you pull one slice of prosciutto there?- OK.

1:04:23 > 1:04:26Just put them on the side.

1:04:26 > 1:04:29- Because we're going to do one without, for Mel, yeah?- Yeah.

1:04:29 > 1:04:32- Aw, lovely!- A nice one there. Look - it's beautiful.- Thank you.

1:04:32 > 1:04:36Right, you turn this one upside down.

1:04:36 > 1:04:42I get a slice of prosciutto out. Lovely. This is a nice one.

1:04:42 > 1:04:45Then you put them on top easy.

1:04:45 > 1:04:47Just a little bit of one.

1:04:49 > 1:04:51Remove this little bit of roe. The other one.

1:04:51 > 1:04:53Then you go another slice.

1:04:53 > 1:04:57- Can you cook for me?- You've got the paste that's already in there...

1:04:57 > 1:05:00- Yeah.- ..which is the... which has got the capers.

1:05:00 > 1:05:03You don't need any salt in this cos the capers are quite salty anyway,

1:05:03 > 1:05:04- do you?- No, no, you don't need it.

1:05:04 > 1:05:07Just put a little bit on top.

1:05:07 > 1:05:09OK, a little blanch of parsley.

1:05:09 > 1:05:12You want a lovely flavour of the sea.

1:05:12 > 1:05:15Can you imagine, the capers, they are growing by the sea.

1:05:17 > 1:05:21- Mel, this is for you - a nice bit without.- Lovely. Thank you.

1:05:21 > 1:05:24You roll it easy-peasy, you roll it.

1:05:24 > 1:05:25I'll blanch the chives for you,

1:05:25 > 1:05:28which you're just going to use to roll these up.

1:05:28 > 1:05:31- So just literally just the chives go in.- That's it, do that.

1:05:32 > 1:05:34So, what's 2009 hold for you?

1:05:34 > 1:05:38Cos it started off, didn't it, as a little bit of a disaster?

1:05:38 > 1:05:41- It was indeed.- In Spain, you went on holiday to Spain for Christmas.

1:05:41 > 1:05:43I was on holiday in Spain,

1:05:43 > 1:05:47and we went out to a beautiful restaurant for lunch...

1:05:47 > 1:05:50- This was Christmas Day, yeah? - This is Christmas Day.

1:05:50 > 1:05:53We finished about nine o'clock, 10 o'clock at night.

1:05:53 > 1:05:54Couldn't wait to go home.

1:05:54 > 1:05:57By then, we start, I walked through the door,

1:05:57 > 1:06:00and I find that I've forgot my key the other side of the door.

1:06:00 > 1:06:04So we had to call the firemen. So he couldn't come.

1:06:04 > 1:06:08So luckily enough, I find this person in the street to ask

1:06:08 > 1:06:12- if I can find a locksmith... - On Christmas Day?- On Christmas Day.

1:06:12 > 1:06:16He said, "My son is a locksmith." I don't believe he was a locksmith.

1:06:16 > 1:06:19Because he come along, he use his credit card...

1:06:21 > 1:06:25- ..and he opened the door... - That's not a locksmith, mate.

1:06:25 > 1:06:29- Is it not a locksmith? - That's a burglar.- Oh, my God.

1:06:29 > 1:06:32Yeah, then you put a little bit of olive oil...

1:06:32 > 1:06:35..on top of that.

1:06:35 > 1:06:38- Then...- So you've tied them up with a little bit of chive.

1:06:38 > 1:06:40With a little bit of chive.

1:06:40 > 1:06:43- Just looks nice.- OK.- You put them inside. And...- In the oven.

1:06:43 > 1:06:44Have you done this one yet?!

1:06:44 > 1:06:47I'm going to do it now, I'm doing it now.

1:06:47 > 1:06:48Can you do me a favour - can you do this one?

1:06:48 > 1:06:52OK, I've got in here.... While I do that, I'll put...

1:06:52 > 1:06:55You've got in there the onions, the bay leaf, the garlic...

1:06:55 > 1:06:59- And the garlic. - Saute the white wine.

1:06:59 > 1:07:02I can put my hands on top.

1:07:02 > 1:07:06- And this goes straight in the oven for how long, 12 minutes?- It's cool.

1:07:06 > 1:07:08Anyway, it goes in the oven for about 10-12 minutes.

1:07:08 > 1:07:11- The sole's almost ready.- And don't forget, all the recipes cooked

1:07:11 > 1:07:13in the studio, including this one from Gennaro, are on our website.

1:07:13 > 1:07:15Go to bbc.co.uk/food.

1:07:17 > 1:07:18So, what's going in the sauce, then?

1:07:18 > 1:07:23Well, inside the sauce is shallot, garlic and the bay leaves.

1:07:23 > 1:07:25Bay leaves, you don't want too much,

1:07:25 > 1:07:27but you want them lovely and fresh.

1:07:27 > 1:07:29- There's the plate.- Right.

1:07:32 > 1:07:36- And roughly, the fish, what, 10, 11 minutes?- About 15 minutes.

1:07:36 > 1:07:38- 50?- 1-5, 15.- 15.

1:07:38 > 1:07:41Yeah. Just remove it. Oh, my goodness me.

1:07:43 > 1:07:47I am going to go very slowly because this is so wonderful.

1:07:47 > 1:07:51- Mel, this is for you.- Aw...

1:07:51 > 1:07:53And this one here.

1:07:53 > 1:07:56That lovely bit of sauce and stock.

1:07:56 > 1:07:59Do you want any chopped parsley in the sauce, or not?

1:07:59 > 1:08:00Uh...

1:08:00 > 1:08:05Yeah, why not? Yeah, just put a little bit, a chop, in the sauce.

1:08:05 > 1:08:08What a dish. What a dish!

1:08:08 > 1:08:10Not one that James Martin makes.

1:08:10 > 1:08:13My one is wonderful, it's beautiful.

1:08:13 > 1:08:16Can I just ask, is there a benefit to learning to fillet your own fish?

1:08:16 > 1:08:19Cos when I go to the fish counter, they offer to fillet it...

1:08:19 > 1:08:22As Genaro has just said, really, when it comes to filleting fish,

1:08:22 > 1:08:25- it's practice.- It's practice.

1:08:25 > 1:08:28It means, you know, I don't fillet fish!

1:08:30 > 1:08:32You didn't see this morning.

1:08:32 > 1:08:36You know, I had all the studio laughing.

1:08:36 > 1:08:37A little bit of olive...

1:08:37 > 1:08:39And then they ask me, "Can I do it for you?"

1:08:39 > 1:08:42- I said, "No, I do it!" - So remind us what this is again.

1:08:42 > 1:08:45It's fillet of sole wrapped in prosciutto

1:08:45 > 1:08:50and served with a lovely sauce of bay leaves with nice boiled potato.

1:08:50 > 1:08:53Kicking off 2009 with a legend.

1:08:58 > 1:09:01Absolutely superb. Right, over here, come on over, Gennaro.

1:09:01 > 1:09:05- You get to dive into this. - Lovely.- Dive into that.

1:09:05 > 1:09:07You get a nice little portion on the side there.

1:09:07 > 1:09:09I know, I've got my own personal one right there.

1:09:09 > 1:09:11- The capers are really nice in there. - It is indeed.

1:09:11 > 1:09:14Cos you see, the capers and the fish...

1:09:14 > 1:09:19The caper's growing by the sea, on rocks, you know, it is fantastic.

1:09:19 > 1:09:20It's called a sea flavour as well.

1:09:20 > 1:09:22That's why you don't need any salt in there.

1:09:22 > 1:09:24No, you don't need any salt in it.

1:09:24 > 1:09:26- What do we think?- So good. Oh, I've just dropped it.

1:09:28 > 1:09:30But it's a great dinner party dish, that,

1:09:30 > 1:09:33- cos you can actually prepare it in advance.- Well in advance,

1:09:33 > 1:09:35you could prepare it well in advance, you know?

1:09:35 > 1:09:38Wrap the sole in prosciutto, leave them inside the fridge, and when

1:09:38 > 1:09:40you're ready, it doesn't take very long cos you only have to bake it.

1:09:40 > 1:09:45- Literally, 10, 11... Happy with that?- That's my kind of dish.

1:09:45 > 1:09:47- That's your kind of dish? - Yeah. Oh, lovely.

1:09:52 > 1:09:54Gennaro had nothing to be scared of with Mel B in the studio,

1:09:54 > 1:09:58but that filleting was like something out of a horror film.

1:09:58 > 1:10:00Anyway, now it's time for another classic Saturday Kitchen

1:10:00 > 1:10:03Omelette Challenge, as Kenny Atkinson tries to make it

1:10:03 > 1:10:07onto the leaderboard, and Shaun Rankin tries to make it to the top.

1:10:07 > 1:10:08It's the Omelette Challenge.

1:10:08 > 1:10:10Kenny, there's no point looking at the board

1:10:10 > 1:10:12- cos you're not on it, mate. - I know...

1:10:12 > 1:10:15And Shaun, pretty respectable time - 24.6 seconds.

1:10:15 > 1:10:18I think you can go quicker in this. Let's put the clocks on the screens.

1:10:18 > 1:10:21You know the story by now - omelette cooked as fast as you can.

1:10:21 > 1:10:23- We need some butter.- Hold on a minute, I'll get you some butter.

1:10:23 > 1:10:26Right, put the clocks on the screen.

1:10:26 > 1:10:27Are you ready?

1:10:27 > 1:10:29I'll get you some butter. There you go.

1:10:29 > 1:10:32There's no shortage of this stuff here. Are you ready?

1:10:32 > 1:10:34Three, two, one, go.

1:10:37 > 1:10:40Kenny, the idea is not to get disqualified, mate.

1:10:43 > 1:10:44Shaun's doing well.

1:10:56 > 1:10:58He's quick, he's quick. GONG

1:10:58 > 1:11:00That's not an omelette!

1:11:00 > 1:11:02CHUCKLING

1:11:06 > 1:11:09Don't worry, Kenny, just get on the board.

1:11:09 > 1:11:10GONG Yes, we're on it there.

1:11:10 > 1:11:14There we go. Right. Let's have a taste of this sort of stuff.

1:11:17 > 1:11:19It's an omelette - look, it's set.

1:11:19 > 1:11:22It's an omelette and it's still got shell in it - it's lovely.

1:11:24 > 1:11:28Yeah, it's all right. Kenny, a little bit more of an omelette.

1:11:31 > 1:11:33Right, Kenny first.

1:11:38 > 1:11:41- You're on the board, mate. - Thank you very much.

1:11:41 > 1:11:46You did it in 34.76 seconds,

1:11:46 > 1:11:51which...is about...there. There.

1:11:51 > 1:11:53Shaun Hill, right next to Shaun Hill.

1:11:53 > 1:11:55Pretty respectable time.

1:11:55 > 1:11:57Right, Shaun...

1:12:00 > 1:12:02- Do you think you were quicker? - Hmm...

1:12:04 > 1:12:07- Maybe.- You were.- Fantastic. - A lot quicker.

1:12:08 > 1:12:12Well, not that much quicker. You did 20.8...

1:12:12 > 1:12:1622.08 seconds,

1:12:16 > 1:12:20so you are just about there, which is a very good time.

1:12:20 > 1:12:21pretty good time.

1:12:25 > 1:12:27Shaun Rankin coming out on top there,

1:12:27 > 1:12:31as Kenny played it safe just to make sure he made it onto the board.

1:12:31 > 1:12:33Now it's over to Judy Joo,

1:12:33 > 1:12:36who's spicing up fried chicken Korean style.

1:12:36 > 1:12:38- Great to have you on the show. - Thank you.

1:12:38 > 1:12:40- Your first time on.- Yes.- Not your first time on television, though -

1:12:40 > 1:12:42- we'll get onto that a little bit later.- Yeah.

1:12:42 > 1:12:44But your trademark dish, what are you going to do?

1:12:44 > 1:12:47I am making the ultimate Korean fried chicken, and Korean fried

1:12:47 > 1:12:49chicken is not like any other you've ever had.

1:12:49 > 1:12:51It's not like southern fried chicken, it's not like

1:12:51 > 1:12:53Thai chicken wings - it's its own unique dish.

1:12:53 > 1:12:56Right, we've got a lot of people with pens and paper ready

1:12:56 > 1:12:57for this who have been tweeting.

1:12:57 > 1:13:00Why on Earth they've got pens and paper and don't use the internet,

1:13:00 > 1:13:02as they're tweeting, I've got no idea.

1:13:02 > 1:13:04But what does it involve, first of all?

1:13:04 > 1:13:06- Um...- It's different stages? - There's many different stages,

1:13:06 > 1:13:08and each stage has a very specific purpose.

1:13:08 > 1:13:11So there's a bit of science going on here, so you have to kind of pay

1:13:11 > 1:13:14attention because the thing about Korean fried chicken is you want

1:13:14 > 1:13:17that deep crack and that kind of stained-glass shell on it -

1:13:17 > 1:13:18that's what makes it different.

1:13:18 > 1:13:21You've got a daikon, or a mooli, which is an Asian radish,

1:13:21 > 1:13:23and that's going to be our little pickle on the side.

1:13:23 > 1:13:26It's a classic pickling liquid, just a bit of tart sweetness

1:13:26 > 1:13:28to cut through the grease when you're eating fried chicken.

1:13:28 > 1:13:30Now, I'm going to use wings.

1:13:30 > 1:13:33- I know in this country you don't eat wings as much as Americans.- Yeah.

1:13:33 > 1:13:35But in America, we love our wings,

1:13:35 > 1:13:39and it's a big kind of like football thing, a bit of a game-day thing.

1:13:39 > 1:13:42Now, I'm doing a pre-coat, and this starts with some cornflour,

1:13:42 > 1:13:45some salts, some pepper for some flavour,

1:13:45 > 1:13:47and this is really just to dry out the chicken.

1:13:47 > 1:13:50Because you want your chicken to be dry in order to get

1:13:50 > 1:13:54a really nice crispy coating on there and some good browning.

1:13:54 > 1:13:56- So we're going to do this... - You say that you use the wings.

1:13:56 > 1:14:00Cos last time I was over in America, they deep-fried a whole chicken.

1:14:00 > 1:14:05- Yes!- A whole chicken!- Yes, yes, I do that at my restaurant.

1:14:05 > 1:14:06It's amazing.

1:14:06 > 1:14:10It's the best way to cook a turkey too, frying an entire...

1:14:10 > 1:14:12It was for me, I only wanted one portion,

1:14:12 > 1:14:14- and they deep-fried the whole chicken.- Yeah.

1:14:14 > 1:14:18- It's actually really good because it seals in all that juice...- Right.

1:14:18 > 1:14:21..which is fantastic, so, anyway...

1:14:21 > 1:14:25The longer you can let this chicken rest, with all this coating on it,

1:14:25 > 1:14:30- the better, so at least an hour. Overnight is probably the best.- OK.

1:14:30 > 1:14:32And that's going to just make it nice and dry,

1:14:32 > 1:14:34and that also helps the batter stick.

1:14:34 > 1:14:38So, how does Korean food differ from other Asian food?

1:14:38 > 1:14:42Cos, to be honest, I've never tasted Korean food ever.

1:14:42 > 1:14:45- Ever?- Ever.- Ever? So this is an education for you.

1:14:45 > 1:14:49- It very much is, yeah. - Gosh.- How does it differ?

1:14:49 > 1:14:54Well, it shares the same kind of geography as China and Japan

1:14:54 > 1:14:56because it is a neighbour of China and Japan

1:14:56 > 1:14:58and we have a lot of the same ingredients,

1:14:58 > 1:15:02but we really execute everything in our own way.

1:15:02 > 1:15:06One thing that Korea does love is the chilli, garlic, ginger,

1:15:06 > 1:15:09all these things, but it's not a tropical country, so get away from

1:15:09 > 1:15:12lemon grass, get away from citrus, get away from anything in Thailand.

1:15:12 > 1:15:13- It's north of the equator.- OK.

1:15:13 > 1:15:16So... Actually, I'm going to go on with my recipe here.

1:15:16 > 1:15:20One of the ingredients that Korea is known for is gochujang.

1:15:20 > 1:15:22This is a fermented chilli paste which is...

1:15:22 > 1:15:25And absolutely fantastic. Do you want to try some?

1:15:25 > 1:15:27Is it like harissa? It's not spicy, is it?

1:15:27 > 1:15:30It's spicy, but it's got a deep earthiness, there's a complexity,

1:15:30 > 1:15:33it's got this, like, umami taste to it which is really nice.

1:15:33 > 1:15:35It's thick, so you can use it in dressings...

1:15:35 > 1:15:37JAMES COUGHS What do you mean, it's not hot?!

1:15:37 > 1:15:39- It's not that...! - LAUGHTER

1:15:39 > 1:15:43- It's heat with flavour. - What?- It's heat with flavour.

1:15:43 > 1:15:47- It's fermented, though - you can taste that.- It is fermented, yeah.

1:15:47 > 1:15:50And so now I'm making my batter for the fried chicken...

1:15:50 > 1:15:53That's a lot hotter than the one in rehearsal - I'm telling you.

1:15:53 > 1:15:55And I've got some secret ingredients.

1:15:55 > 1:15:58- Do you know what matzo meal is? - Don't give me any more stuff.- No?

1:15:58 > 1:15:59What have you got now?

1:15:59 > 1:16:04I'm using matzo meal, which is a Jewish unleavened bread.

1:16:04 > 1:16:07- Now, you guys don't cook with that much in this country.- Not so much.

1:16:07 > 1:16:10- I don't know... - Do you guys cook with it?- You...

1:16:10 > 1:16:11But I'm a New Yorker, so...

1:16:11 > 1:16:13You were talking about kosher salt,

1:16:13 > 1:16:15or you mentioned kosher salt in a recipe.

1:16:15 > 1:16:17Yes, in America we use a lot of kosher ingredients.

1:16:17 > 1:16:20It's got a great grain to it and everything.

1:16:21 > 1:16:25- And I'm just mixing also some... - Now, although you're a New Yorker...

1:16:25 > 1:16:28- Yes.- ..your restaurant, which has been open, what, 13 days in the UK?

1:16:28 > 1:16:32- Yes!- You are now officially a UK resident as well.

1:16:32 > 1:16:36I am a UK citizen, yes. I just got sworn in.

1:16:36 > 1:16:40What does that involve? Sorry, but what does that involve?

1:16:40 > 1:16:45- It involves taking a test.- A test? - A test. I had to take a test.

1:16:45 > 1:16:50- And I had to study a lot for it. - What's in the test?

1:16:50 > 1:16:53The test asks you all kinds of questions,

1:16:53 > 1:16:57like, how old do you have to be to deliver milk in the country?

1:16:57 > 1:16:59How many people are in the Welsh Parliament?

1:16:59 > 1:17:02Who are all the patron saints? Et cetera. So it's... Yeah...

1:17:02 > 1:17:04How many people are in the Welsh Parliament?

1:17:04 > 1:17:06I don't really remember.

1:17:06 > 1:17:09I memorised everything and then I kind of forgot it.

1:17:09 > 1:17:11It's kind of gone in that part of your brain

1:17:11 > 1:17:13where you just cram, yeah.

1:17:13 > 1:17:17Did I see you put a different liquid in? What was that?

1:17:17 > 1:17:19- Was it alcohol? - So, you've made the batter...

1:17:19 > 1:17:21I made the batter and then I've used vodka.

1:17:21 > 1:17:24So vodka, as you know, is an alcohol

1:17:24 > 1:17:28and it kind of prevents gluten from developing so much,

1:17:28 > 1:17:30so that gives you an extra crispy crust.

1:17:30 > 1:17:33And also, because vodka evaporates quite quickly,

1:17:33 > 1:17:37you get a bit more of a drier crust,

1:17:37 > 1:17:40- which is what you really want in Korean fried chicken.- OK.

1:17:40 > 1:17:42Now, you're going to deep-fry this.

1:17:42 > 1:17:43We've got some already deep-fried in batches,

1:17:43 > 1:17:45- so this gets deep-fried, then.- Yeah.

1:17:45 > 1:17:48- But the drying of the chicken's quite crucial first.- Yes.

1:17:48 > 1:17:50Yes, you have to dry it out.

1:17:51 > 1:17:53And I'm deep-frying it.

1:17:53 > 1:17:54OK. Now, tell us about the restaurant, then,

1:17:54 > 1:17:58because it's, well, based in London. Tell us about it.

1:17:58 > 1:18:00It's in Soho on Kingly Street.

1:18:00 > 1:18:02It's a pedestrian-only street

1:18:02 > 1:18:05so there's a lot of people hanging outside, it's got a good vibe,

1:18:05 > 1:18:08we have got a DJ going on on certain nights.

1:18:08 > 1:18:10It's a lot of fun, you know.

1:18:10 > 1:18:13It's been killing me, I'd have to say.

1:18:13 > 1:18:18I feel like I'm half dead. But it's fun.

1:18:18 > 1:18:20I'm going to add a little bit more water here.

1:18:22 > 1:18:25And of course, I said, at the top of this, you were familiar with

1:18:25 > 1:18:28television, because you've got your Korean TV show as well.

1:18:28 > 1:18:30Yes, I do, it's Korean Food Made Simple.

1:18:30 > 1:18:33It's 10 episodes and I'm travelling all around Korea,

1:18:33 > 1:18:37doing a travelogue as well as cooking back in my home kitchen

1:18:37 > 1:18:39and teaching everybody about Korean ingredients

1:18:39 > 1:18:43and how to make things at home in a simple way.

1:18:43 > 1:18:44So, what's the key to it, then?

1:18:44 > 1:18:46Cos this is the first time I have ever cooked Korean food...

1:18:46 > 1:18:51Yeah. You know what, I would say the key is

1:18:51 > 1:18:54really not to take it too seriously.

1:18:54 > 1:18:56There are no rules in cooking

1:18:56 > 1:19:02and if it tastes good, it's fine, just go with it,

1:19:02 > 1:19:06and you could really just make up your own things.

1:19:06 > 1:19:09And I don't care if it's not entirely authentic.

1:19:09 > 1:19:11You know, you can really just...

1:19:11 > 1:19:14So, explain to me, I've got two sauces -

1:19:14 > 1:19:15one I'm about to start and this one.

1:19:15 > 1:19:18So this is the one that I've got with the majority of soy in here,

1:19:18 > 1:19:22which I'm just thickening with a bit of cornflour in there as well.

1:19:22 > 1:19:24We've got ginger, garlic...

1:19:24 > 1:19:27- What else have we got in there? Is that soy sauce?- Soy sauce.

1:19:27 > 1:19:30You've got some cornflour to thicken things up.

1:19:30 > 1:19:32- And a lot of sugar.- A lot of sugar.

1:19:32 > 1:19:37Korean food always has a bit of sugar and sweetness to it.

1:19:37 > 1:19:39I'm just trying to...

1:19:39 > 1:19:41So, tell me about this one that I'm about to do now, then.

1:19:41 > 1:19:45This one is the gochujang glaze. This adds a bit of heat.

1:19:45 > 1:19:47I'm glad you said that and not me.

1:19:47 > 1:19:49And the gochujang is the Korean fermented chilli paste.

1:19:49 > 1:19:52- Right, OK, so that's all about... - So just mix it all together.

1:19:52 > 1:19:54..this harissa sort of paste.

1:19:54 > 1:19:57It's kind of like harissa, but it's a bit thicker.

1:19:57 > 1:19:59- Mix it all together. - I'll get more out of it.

1:19:59 > 1:20:02More to get out of that, yeah, with a spatula.

1:20:02 > 1:20:04A bit of soy sauce.

1:20:06 > 1:20:11- There we go. Sugar.- Yeah. - Ooh! Bubbling away.

1:20:11 > 1:20:12What's that you've got in there?

1:20:12 > 1:20:15That is rice vinegar and some sesame oil.

1:20:16 > 1:20:18We're working an appetite up over here.

1:20:18 > 1:20:21Yeah, you've got the garlic and the ginger going in here.

1:20:21 > 1:20:23- I'll pop that in there.- Yeah. - That's gone in.

1:20:23 > 1:20:25These are the classic ingredients.

1:20:25 > 1:20:27What is that paste made out of? Is it tomato-based?

1:20:27 > 1:20:28No, no, no, there's no tomato.

1:20:28 > 1:20:31This is made from Korean chillies, which are their own chillies.

1:20:31 > 1:20:33The Portuguese missionaries came over with them

1:20:33 > 1:20:36when they were travelling with Japanese troops, and they stuck

1:20:36 > 1:20:39with a vengeance, and Koreans just fell in love with the chillies.

1:20:39 > 1:20:40And it's one of the staple ingredients.

1:20:40 > 1:20:43So these are really classic, classic Korean ingredients here.

1:20:43 > 1:20:46We have ginger, garlic, we've got chillies, we've got mirin,

1:20:46 > 1:20:47we've got a bit of sugar,

1:20:47 > 1:20:50- so it's very, very, very balanced, which is great.- OK.

1:20:50 > 1:20:52Right, I'll put the sesame seeds over the top.

1:20:52 > 1:20:54Dark sesame seeds in this one.

1:20:54 > 1:20:56You've got the chicken we were about to...

1:20:56 > 1:20:59I'll leave that one frying because that's going to...

1:20:59 > 1:21:01Yeah, that one's going to take a little bit longer.

1:21:01 > 1:21:05- So we've got the sauces, one of each, in here.- Yeah.

1:21:05 > 1:21:07- And that's the thick and spicy one. - And...

1:21:07 > 1:21:10- So when you're ready with the chicken...- Yeah.

1:21:10 > 1:21:12..it'll be good to go.

1:21:12 > 1:21:13I take it this is a big sort of sharing dish,

1:21:13 > 1:21:15then, is it, in the restaurant?

1:21:15 > 1:21:18It is a big sharing dish, which is fun.

1:21:18 > 1:21:22- We've got some chives on the plate also.- I'll do that.

1:21:22 > 1:21:25This one's thickened with the little bit of cornflour as well.

1:21:28 > 1:21:31- This is a little bit... That's almost ready.- Chives on there.- Yeah.

1:21:33 > 1:21:35There you go. Now, if people have run out of pen and paper,

1:21:35 > 1:21:37cos there's a lot of ingredients go in there,

1:21:37 > 1:21:40- the recipe is, of course, on our website, so...- There we go.

1:21:44 > 1:21:46It's a bit stuck on the bottom there, but that's fine.

1:21:46 > 1:21:49I'll pop a few of these on. I'll bring them across for you.

1:21:49 > 1:21:50- That's good.- There you go.

1:21:53 > 1:21:56- Right, so these go on.- So, give us the name of this dish, then.

1:21:56 > 1:22:00This is the ultimate Korean fried chicken with two sauces,

1:22:00 > 1:22:03the red and the black, and the pickled daikon on the side.

1:22:03 > 1:22:05Sounds pretty good to me.

1:22:11 > 1:22:15Right, you get to dive into this one as well. So...

1:22:15 > 1:22:18- ..have a taste of that.- Whoa.

1:22:19 > 1:22:22- Michael, go.- Yeah. - So that's the hot...?

1:22:22 > 1:22:25- Well, it doesn't matter, does it? - Yeah, take those ones, yeah.

1:22:25 > 1:22:28Dive into those.

1:22:28 > 1:22:30This batter's immense, isn't it?

1:22:30 > 1:22:34It's that hard kind of batter that you get the good crunch into.

1:22:34 > 1:22:36And it's nice and moist inside as well.

1:22:36 > 1:22:39That's what kind of seals it, so, yeah.

1:22:39 > 1:22:42- And dive into the sauce as well. - Those sauces are just fantastic.

1:22:42 > 1:22:44I like to mix the two sauces together.

1:22:44 > 1:22:45It's a great dish. There you go.

1:22:49 > 1:22:51The ultimate comfort food there

1:22:51 > 1:22:55and the perfect dish to warm those cold winter nights.

1:22:55 > 1:22:57Now, when the pub landlord Al Murray came into the studio to

1:22:57 > 1:23:00face his food heaven or food hell, he told us

1:23:00 > 1:23:03he was giddy for golden syrup but repulsed at the thought of rice.

1:23:03 > 1:23:05Two sweet treats on the menu,

1:23:05 > 1:23:08but which one will it be - heaven or hell?

1:23:08 > 1:23:10Right, it's time to find out whether you sent Al

1:23:10 > 1:23:11to food heaven or food hell.

1:23:11 > 1:23:14Al, just to remind you, your version of food heaven would be this.

1:23:14 > 1:23:16Yeah, Golden syrup. Look at that. Phwoar.

1:23:16 > 1:23:18Which I could turn into treacle tart.

1:23:18 > 1:23:19A beautiful British pint of golden syrup.

1:23:19 > 1:23:23- Alternatively it could be this stuff over here - the dreaded rice.- Err...

1:23:23 > 1:23:25- Rice pudding? - Rice pudding, though...

1:23:25 > 1:23:27How do you think the viewers have done?

1:23:27 > 1:23:32- Well, I don't know, I've no idea. Do the public love me?- Uh...

1:23:33 > 1:23:35- No.- Ah!

1:23:35 > 1:23:37No, they love you, but don't love golden syrup,

1:23:37 > 1:23:40so get rid of that, guys. They've gone for food hell.

1:23:40 > 1:23:42Rice, rice, baby. OK, right.

1:23:42 > 1:23:45- With 58%, so it was quite close. - Oh, it was close.

1:23:45 > 1:23:47Raymond, if you can get on and do the raspberries,

1:23:47 > 1:23:49- that would be great.- OK, tres bien. - If you can saute them.

1:23:49 > 1:23:52We're just going to do a quick and simple warm raspberries.

1:23:52 > 1:23:54We've got some raspberries, icing sugar,

1:23:54 > 1:23:55a touch of water there, warm them up.

1:23:55 > 1:23:57Now, for our rice pudding, what I've got here -

1:23:57 > 1:24:01- I've got some Thai jasmine rice. - Ooh, get you.- Oh, yes.

1:24:01 > 1:24:04Well, you were coming, though we'd blow the budget and all that.

1:24:04 > 1:24:06Instead of pudding rice, we've got some Thai jasmine rice.

1:24:06 > 1:24:08Now, the secret, I think, with rice pudding,

1:24:08 > 1:24:10is just gently wash the rice first.

1:24:10 > 1:24:12- See how much starch is coming out there?- Incredible.

1:24:12 > 1:24:13With pudding rice in particular,

1:24:13 > 1:24:16it can be very, very thick and stodgy for rice pudding.

1:24:16 > 1:24:18To stop that, just wash it slightly,

1:24:18 > 1:24:21then into there now we're going to put some double cream.

1:24:21 > 1:24:24- Just a small amount.- Yeah. - The sort of low-fat food, you know?

1:24:24 > 1:24:27After I've had that broccoli soup with the cream...

1:24:27 > 1:24:30- You can give that a quick stir. - Yeah, OK.- That's light and healthy.

1:24:30 > 1:24:32Mark's buttered our dish there.

1:24:32 > 1:24:35And Raymond is just sauteing off the fruit.

1:24:35 > 1:24:38A little bit of icing sugar, a touch of berries, some raspberries.

1:24:38 > 1:24:40Raspberries are really good anyway, aren't they?

1:24:40 > 1:24:42A bit of Kirsch would be very nice with that.

1:24:42 > 1:24:45We haven't got Kirsch, Raymond, so you'll have to use water.

1:24:45 > 1:24:48There you go. You've blown the budget with your black truffle.

1:24:48 > 1:24:50And then we've got some sugar.

1:24:50 > 1:24:52What sort of a man has a black truffle in his pocket permanently?

1:24:52 > 1:24:55Don't ask him, don't ask him. I don't know.

1:24:55 > 1:24:58- A touch of that. If you can split me a vanilla pod as well.- Yeah.

1:24:58 > 1:24:59So, Mark's got a vanilla pod there.

1:24:59 > 1:25:01It's important to buy Bourbon vanilla pod.

1:25:01 > 1:25:04Bends without it snapping, you see? Nice and fat one.

1:25:04 > 1:25:07That's an unusual name, Bourbon vanilla pod, isn't it?

1:25:07 > 1:25:09Comes from Madagascar, vanilla pods. There we go.

1:25:09 > 1:25:13- We've got some nutmeg.- Yeah. - Freshly grated nutmeg, which I love.

1:25:13 > 1:25:15Do you like rice pudding, Raymond, are you a big fan?

1:25:15 > 1:25:17I love it completely.

1:25:17 > 1:25:20Mine is the best in the world, OK? I cook it for about six hours.

1:25:20 > 1:25:22Oh, of course it is.

1:25:22 > 1:25:24It's absolutely amazing, I love it completely.

1:25:24 > 1:25:26There we go. Straight in there.

1:25:26 > 1:25:28Including the pod, throw the whole lot in.

1:25:28 > 1:25:30- Now all we're doing is taking... - I will give you a good recipe

1:25:30 > 1:25:33because I found that completely wasteful - you know that?

1:25:33 > 1:25:35No, you can stick that in there and take it out afterwards.

1:25:35 > 1:25:39You can cure it with a bit of syrup, you've got to use 100%...

1:25:39 > 1:25:40That's terrible.

1:25:40 > 1:25:43Raymond, put that in your pocket with the truffle and take it home.

1:25:44 > 1:25:46Right, we're just going to...

1:25:46 > 1:25:48Basically, what you want to do is just warm this up.

1:25:48 > 1:25:50So don't allow it to boil too much.

1:25:50 > 1:25:53Just warm it up, and then Mark's there, got a butter dish

1:25:53 > 1:25:54and we take the whole lot.

1:25:54 > 1:25:56See, there's quite a small amount of rice...

1:25:56 > 1:25:58- There's not very much. - ..for that liquid,

1:25:58 > 1:26:01- But it will absorb in nicely. - You want...?- No, no, no, no.

1:26:02 > 1:26:06But the secret of this is to gently cook it, I find,

1:26:06 > 1:26:08so gently cook it in an oven.

1:26:08 > 1:26:10I always find, rice pudding, when it's cooked on the stove,

1:26:10 > 1:26:11can be quite thick and heavy.

1:26:11 > 1:26:14I always think rice pudding's better in the oven

1:26:14 > 1:26:17cos you've got that skin on the top, which I love, the skin over the top.

1:26:17 > 1:26:20But pop it in the oven, which we've got over here.

1:26:20 > 1:26:22Now, this goes in about 350 Fahrenheit,

1:26:22 > 1:26:24so about 160 degrees centigrade,

1:26:24 > 1:26:28and it needs to cook for about 30-40 minutes, something like that.

1:26:28 > 1:26:32- And you end up with this really rich...- Mine cooks for three hours.

1:26:32 > 1:26:34Wait a minute - you put that in the oven

1:26:34 > 1:26:35long before the phone vote was...

1:26:35 > 1:26:38You get up in the morning, the first thing you do is your rice pudding,

1:26:38 > 1:26:40come back for lunch and it's ready.

1:26:40 > 1:26:43And I've got the vanilla pod... There you go.

1:26:43 > 1:26:46And Raymond, you can take that home as well. There you go.

1:26:46 > 1:26:48Look at that, what a waste. You should be shot, James.

1:26:48 > 1:26:50- Come on! It's delicious.- Completely.

1:26:50 > 1:26:52If you were in my kitchen, you wouldn't last two minutes.

1:26:52 > 1:26:54LAUGHTER

1:26:54 > 1:26:57I applied for a job but you didn't have me when I was 16.

1:26:57 > 1:26:59Well, I knew something, definitely.

1:26:59 > 1:27:02What about him and his omelette, though? There we go, right.

1:27:02 > 1:27:05So, icing sugar rather than brown sugar.

1:27:05 > 1:27:07And icing sugar, if you caramelise it with icing sugar,

1:27:07 > 1:27:13you almost get this sort of mottled-y sort of texture to it.

1:27:13 > 1:27:15But also, with icing sugar, the great thing about this, when

1:27:15 > 1:27:18you caramelise anything, like on a lemon tart or anything like that,

1:27:18 > 1:27:19you don't taste the grains -

1:27:19 > 1:27:22you just taste the sugary-ness and the caramel.

1:27:22 > 1:27:26So just over the top of there. Look at that!

1:27:27 > 1:27:29Delicious. There we go.

1:27:29 > 1:27:32We've got a spoon there. And all we do now is...

1:27:32 > 1:27:34- That looks lovely. - It does looks good.

1:27:34 > 1:27:36That looks creamy and delicious.

1:27:36 > 1:27:39Creamy. Delicious. There you go.

1:27:40 > 1:27:42Dolloped on the side of there.

1:27:42 > 1:27:45A little bit more on there.

1:27:45 > 1:27:47And then we've got some of these lovely warm raspberries.

1:27:47 > 1:27:50- I will just do them whole... - Yeah, yeah, delicious.

1:27:50 > 1:27:52Again, just nice and simple like that.

1:27:52 > 1:27:54You can do a strawberry sauce with it, if you want, but that,

1:27:54 > 1:27:56I just think, is delicious.

1:27:56 > 1:27:58Girls? Look at them, they're all ready.

1:27:58 > 1:28:00Bring over the glasses. Dive in.

1:28:00 > 1:28:03- That's your idea of food hell, would you believe.- Eating irons.

1:28:03 > 1:28:06- I can't believe it, but there you go.- Well, yeah...

1:28:06 > 1:28:10Girls, have you got some irons there? Raymond, dive in.

1:28:10 > 1:28:14We've got some wine to go with this, as always.

1:28:14 > 1:28:17- But James, I'm quite amazed... - Cheers!

1:28:17 > 1:28:19LAUGHTER

1:28:21 > 1:28:23What are you quite amazed about?

1:28:23 > 1:28:27The recipes are so simple, they are so accessible,

1:28:27 > 1:28:30yet there's some many of these wonderful cookery shows,

1:28:30 > 1:28:33yet nobody cooks at home - can you tell us why?

1:28:33 > 1:28:37- Cos they're all watching television. - Exactly!

1:28:37 > 1:28:40- Has it changed your mind about rice, Al?- Absolutely.

1:28:40 > 1:28:43That.. That is the best rice pudding I've ever eaten.

1:28:43 > 1:28:46- "Best rice pudding I've ever eaten"! - That is unbelievably good.

1:28:46 > 1:28:47But it's nice with the raspberries.

1:28:47 > 1:28:50The raspberries just cut through, adds a little bit of sharpness.

1:28:50 > 1:28:53- Raymond's raspberries, I think, are the clincher.- Oh, they would be!

1:28:57 > 1:29:00I don't think rice was really Al's food hell.

1:29:00 > 1:29:02After proclaiming that was the best rice pudding he'd ever eaten,

1:29:02 > 1:29:05I think, to be honest, he would've been happy with any pudding.

1:29:05 > 1:29:08Anyway, I'm afraid that's all we've got time for this week.

1:29:08 > 1:29:10I hope you've enjoyed taking a look back through

1:29:10 > 1:29:12the Saturday Kitchen archives and, as always, if you want to give

1:29:12 > 1:29:16any of the studio dishes a go, head over to the BBC website.

1:29:16 > 1:29:19Enjoy the rest of your weekend, and I'll see you next time.