21/01/2018 Saturday Kitchen Best Bites

Good morning.

We're taking a culinary trip around the world today, with dishes

from Korea, Thailand, and Italy all set to make your taste buds tingle.

So forget about the hoovering, grab yourself a cuppa,

and enjoy another helping of Saturday Kitchen Best Bites.

Welcome to the show. Now, over the next hour and a half,

we'll be bringing you the best moments from the Saturday Kitchen

archives, featuring your favourite chefs, celebrity guests,

and a whole host of tasty treats.

Coming up, James Martin serves up Thai green curry

with seared scallops for actor Kris Marshall.

Matt Gillan is here with an unusual mix of sweet and savoury.

He serves pan-fried salmon with a crab fregola,

topped with sour cherry and puffed rice granola and lemon curd.

And then it's over to Gennaro Contaldo,

who's causing quite a storm in the kitchen, as usual.

He wraps fillets of sole in prosciutto,

stuffed with garlic and capers before roasting,

and serving with boiled potatoes and a bayleaf sauce.

Kenny Atkinson takes on Shaun Rankin

in the Saturday Kitchen Omelette Challenge.

Judy Joo is here with fried chicken Korean style.

She deep fries chicken drumsticks in a spicy vodka batter,

and serves alongside two delicious dipping sauces and pickled radishes.

And finally, Al Murray faces his food heaven or his food hell.

Will he be getting food heaven, warm treacle tart with soft whipped

cream, or his food hell, baked rice pudding with raspberry sauce?

Two tasty desserts, but which one did he get? You're going to have to

keep watching till the end of the show to find out.

But first up, our favourite Brummie, Glynn Purnell,

is here to kick-start your day with breakfast.

Now we've got breakfast on the menu, or rather, deconstructed breakfast.

Morning, James, how are you? Have you missed me?

Anyway, moving on!

-I'll take that as a yes.

-I have, yeah, go on.

Not in that way, mind, but, yeah, go on.

First up for you, we're going to do the poached duck egg yolk.

We're going to be using duck egg yolk,

-nice and rich and sort of glossy, so we're going to do that.

-OK.

-If you want to...

-The black pudding.

-Yeah.

-So you dry this out, do you?

Yeah, so basically... Cos this one, this is an Irish one.

I can never pronounce it. Col...? Colcanny? Col...?

Don't look at me, I'm a Yorkshireman!

-So this has got less fat...

-Between me and a Brummie, we've got no idea!

Can we have subtitles on the bottom?

Basically, it's got less fat in it, and there's more sort of,

like, barley and sort of slightly more meaty.

So basically, I dry it through the oven and make a crumble out of it,

so there's more of the texture

-as well as the flavour of black pudding.

-Right.

So we've got this. So you basically just peel this and then dry it out.

It doesn't take very long to dry out in the oven, no?

No, just crumble it down with your fingers once it comes out the oven.

You don't have to do very much when it comes out.

And I'm making a smoked bacon...

-Yeah.

-..and cauliflower puree.

-Right.

-To go underneath it.

-Now, congratulations, first of all,

because everybody seems to be talking about Michelin.

-Michelin's everywhere at the moment.

-Yeah.

The reason being the guide's just been announced.

Yes, it has, and it was the 100th...

It was the centenary, so we got treated to a little

-glass of champagne last week at the Michelin house as well...

-Yeah.

..which was great.

And obviously, a few of the guys that have been on the show,

like Nathan, rose from one to two, which is fantastic.

Fantastic, well done, Nathan, yeah.

And a few of the guys retained their stars and stuff, so it was good.

-Good feel-good factor, and good for business as well, so...

-Exactly.

Right, so we've got that, and then just pop that in the oven.

Pop that in the oven for me, James.

Low oven. There you go.

So do you want me to take this one out that we've got in here?

-Grab that.

-There we are.

Now, I'm going to chop the...

People who are just waking up - it's not cat litter!

Do you know what?

I come on here with the best intentions, can't wait to see

me mate James, and then you just throw it at me, don't you? Eh?

So, once the cat litter's dry...

Do you want to make me a little bit of sage oil, please, James?

Sage oil. I can do that, yeah.

-So just a few sage leaves, and...

-Right.

I use vegetable oil or rapeseed oil because it hasn't got, like...

To make a flavoured oil, like sage or rosemary,

I use a really sort of non-tasting oil, so the flavour comes out more.

So if you used a really good olive oil,

you'd be wasting the olive oil, really.

I didn't want to upset you, Theo, when I started saying...

Oh, he's over there!

-I didn't see him behind that wooden door!

-Trying to blend in.

Did you go shopping with Lucy at the same place?

Lucky I haven't got MY fake tan on.

It's the spray-on thing, that's what it is.

It'll soon start dripping when he stands over this stove!

Right, so, cauliflower in. Crack on with the sage oil there, Chef.

-Yep.

-And then...

-So that's sage, bit of salt you want in there?

Yes, please.

And you want to use some veg oil for this, yeah?

Yeah, little bit of veg oil or sunflower oil or rapeseed oil.

Bit of veg oil there.

-So, the...

-Not olive oil, that's the key to this.

-Not olive oil, no.

-So we're going to make our puree.

-Yep.

We've got the cauliflower, the bacon. We put that in milk.

-Get that going.

-Right.

-And we're going to blend that afterwards.

-Now, you put something else in here, which...

-Needs some.

So once the cauliflower starts to break down,

pour a little bit of bicarb in...

-Right.

-..which makes it a smoother puree.

So by putting the bicarb in, it attacks the cauliflower,

and makes it instantly soft. So once it starts...

That's going.

But don't put this when you're doing boiled cauliflower...

No, no, no, because it would just fall apart.

So I'm using bicarb just to help it along.

So do you have to chuck that out first before you put it in there?

Start it off.

-Once it starts boiling away, then we'll pour a little bit in.

-Yeah.

So we pour that in.

-About that much.

-OK. And is this baking powder, or bicarb?

-Yep, bicarb.

-Bicarb, OK.

-And then...

-Right, so we've got our oil.

Got the oil, so we'll pass that off as well. We've got the...

Got the black pudding. And once this starts going...

And then, if you want, James, we need to do a little salad also,

-of raw cauliflower.

-OK.

-To go with the...

So that's the bicarb making it fizz like that?

Yeah, making it fizz up like that.

Now, for anybody that hasn't been to your restaurant, tell us about it.

-Cos you've got two, haven't you?

-We've got two restaurants.

-We've got one called Purnell's, named after myself.

-Yep.

Not that I've got an ego problem or anything!

And then I've got another one called The Asquith,

which has been open since September.

I've got a young team,

and it was an idea to employ people that have worked for me before,

and give them a chance to run an independent restaurant,

because I think there's too many chain restaurants. And I think...

-So I thought we'd have a go, and it's working really well.

-Good.

So, I mean, I've got two restaurants,

two children, one on the way as well,

-so it's not just cooking I'm good at, James.

-Busy!

So I've got Oliver and Esme, and I've got another on the way.

And I've got two cats, a dog, a wife, which actually...

I'm not asking for your life story!

I was just being nice, I was! Do you know what I mean?

Have you got any animals, James?

Moving on... Right, anyway...

So I'm busy at the minute, you can tell that.

So this is breaking down. Pass the oil off, chef.

It's off, it's there. So it's all in there ready.

Keen commis. Just pop that over there.

And then we'll start dropping the...

What do you want doing with these florets?

Er, mandoline's at the back. Do you want me to do that?

Cos I know you're frightened of those.

-The mandoline. Do you want me to do it?

-No, no, I'll do it.

-You sure?

I'll do it, but I'll use a knife.

I'll do it with the mandoline, and we'll see whose is thinner.

It's when you do that, you hear a s...

-Same.

-One second, one second!

-Hello, James!

-The same!

OK, so we need a little bowl for that.

-And it saves on washing up.

-It does save on washing up.

-Right, once we've done that...

-Yeah.

-There you go.

-Right. Leave them there.

-Put a few watercress leaves in that bowl for me.

-OK.

I'll clean them down, I'll drop the egg yolks, and if you want to...

Now, tell us about these egg yolks, then.

-Leave that with me, you do the egg yolks.

-Right.

The egg yolks, we're using duck eggs.

See, my way, you don't get this much washing up, you see.

-There you go, right.

-True.

-Just clean down.

-Right.

Can't work in these conditions, James.

Where's my assistant?

-Where's my commis?

-Just get the eggs in!

-I'm getting them in!

-You do the puree!

-Right.

-Right, so...

That's reading around about 80-odd degrees.

You want it slightly cooler.

And what we do is, normally,

if you put your finger in, and count to about eight, nine,

then you pull it out, that's when you know it's ready.

I think it's better off to use a thermometer, really.

Use a thermometer, really, yeah. I think you're right there.

Normally they're a lot bigger than these, the duck eggs.

OK. So duck eggs is, what, for size?

Yeah, size, cos they use it as a starter.

It's also just the flavour of them - they're lovely, and nice and rich.

But these ones look like Orville gave birth to these, so...

Do you remember Orville?

I went to see a pantomime the other week, and he was on.

LAUGHTER

-So you're just doing the yolk?

-Just the yolk,

cos I'm not a big fan of the whites, to be honest with you.

-OK.

-So just the yolk, and you'll see...

We'll drop another one in for luck.

And they're just sitting in there.

-Can you make those beforehand, or not? No?

-No, best thing to do...

You can do them in slightly cooler water, and you can leave them, and

they won't go. If they're about 68- 70 degrees, they'll sit for a while.

Getting there, yeah.

-You've got this here.

-Yep.

-This here is, erm...

This here is basically, erm...

..an artist's palette.

I've started using these in the kitchen.

Is that too thick, or does it need a little splash of water in there?

-A little bit of water, probably.

-That's good. Here.

-There you are.

-Bit of water, lovely.

We've got our black pudding crumble.

And this gets... You want this passing through a sieve, yeah?

Yeah, just... Yeah. We only need two portions, Chef, so...

And then we'll start to dress. Do you like black pudding, Jimi?

I've never, ever had it before.

-Really?

-Well, this is an interesting way to have it!

-Yeah!

-Have you ever had parsed cauliflower before?

-Erm...

No, it's new to me!

Don't start whingeing, or else it'll be aubergine for you!

-Do you know what I mean?

-Yeah!

-Goat's cheese, oh, that's worse.

Right, you ready? That'll do, James.

I think you've got enough there, Chef.

-Yeah, OK?

-Lovely.

-And then...

-There you go.

It's lovely smooth, smoky cauliflower puree.

You like this bit, James, don't you?

-You always look forward to this bit, don't you?

-Yeah.

-So we just...

Like that.

That's Michelin star, you see?

And then we drop the egg...

-That's...

-Ah, you make it look like an egg!

Yeah, so it looks like a fried egg, but it's not a fried egg.

-Can I put the watercress on it?

-Not yet, Chef.

What about the cauliflower?

We need to season the yolk first, don't we?

There you go.

The reason that I'm helping you is that Football Focus is going

to be on in a minute, if you don't hurry up!

Do you think they'll talk about Birmingham City on there? Doubt it.

Right, and so, black pudding crumble.

-Can I put the watercress on?

-Go for it, Chef.

Like service, this is. Service!

-Is that it? Bit of watercress.

-Cauliflower.

Cauliflower, watercress.

-Cauliflower.

-Cauliflower.

-And then...

I'll use my thin ones.

Pick out the thin ones.

-There you go.

-And then final flurry...

A little bit more black pudding.

So remind us what that is again.

This is poached duck egg yolk, with cauliflower and bacon puree,

black pudding crumble, and sage oil.

Have a go at that!

There you go. It looks pretty, but does it taste as good as it looks?

-There you go, you get to dive into that one.

-Use your spoons.

-Look at that!

-Dive into that.

-I'll put that in the middle.

-Use your spoons.

-Dive in.

-Oh, yeah!

-Use your spoon, so you can scoop it up.

-Yeah, the idea is...

-I mean, the dressing is mainly the egg yolk.

-Yeah, basically, yeah.

You do a lot of that.

-You use egg yolks quite a lot, in a lot of dishes as well.

-Wow!

Yeah, I use it on certain main course, like for instance,

say, Theo's steak, I would poach the egg yolk in a little bit of

white wine vinegar and tarragon,

-and it almost tastes like a bearnaise on top of it.

-Right.

So using the yolk as a sauce, cos it's so sticky and viscous, you see.

It's perfect.

-It's fantastic!

-Happy with that?

-Yeah, I'm very happy with that.

-Never had anything like it.

-Guys?

-Really good.

-Everybody's happy.

-The black pudding?

-It's great.

-There you go.

-Really good.

Certainly no Mistry that Jimi enjoyed Glynn Purnell's

Michelin-starred breakfast there. Now, coming up,

Kris Marshall enjoys Thai green curry with seared scallops,

but first, it's over to Rick Stein,

who's cooking his version of a beef madras.

Remember this for a long, healthy life - rice, vegetables, and fish.

I really think so.

I'm going to a restaurant that specialises in Bengali cuisine.

In fact, it was one of the first restaurants to specialise.

It's called Kewpie's,

and anyone who's been to Calcutta more than once will know about it.

It's fairly upmarket,

and the rui fish will be one of the top things on the menu.

The owner is Rakhi Dasgupta.

This is rui, and it's dressed like this

when it goes from the girl's family to the groom's family.

It's called bou bhat. She is going to cook for her in-laws.

-So it's very symbolic, that she is a good cook.

-Good idea.

-Yeah.

-Very important!

-Very good idea.

So, Rakhi, I'm told that we start with turmeric.

With all fish in Bengal, we normally put turmeric and salt.

-It's like an antiseptic.

-Yes.

And then I rub it nicely into the fish.

-I'm going to now heat some oil in a pan.

-What sort of oil?

It's mustard oil. Just a little.

This is the heart of Bengali cuisine -

making these mustard seeds into a paste with the chilli.

And this is called a shil nora. It's like a mortar and pestle.

Shil is the flat stone, nora is the roller.

The process, just adding water, is very gentle,

and eventually, you end up with this - a creamy, pungent paste.

That's really interesting. It's like...

I've never seen that, sort of frying a liquid before,

-but presumably it'll thicken up now.

-Yeah.

-And I return my fish.

-Well, that is fascinating.

I've never seen a dish cooked like that before.

Twice cooked like that.

Wow!

How do you like it?

I like it well.

It's very... It's got a lot of flavour.

And the sauce - love the coriander in it,

love the lemon, like the mustard.

-Straight in the book!

-Absolutely.

I thought I'd cook a curry similar in style and taste

to the one my mother made all those years ago.

That Anglo-Indian cooking is a bit sort of looked down on these days,

but those curries were a great source of affection to me

and lots of people, and of course, during the British Raj period,

you couldn't go on a railway journey,

or you couldn't go into an officers' mess,

without getting a menu that contained dishes like this.

But, as I said, I'm going to make my own.

So I thought it had to be beef, and it had to have onions in it,

but then I would make up my own Madras curry powder.

So, first of all, I'm going to put some butter -

ordinary butter - in a very hot pan.

I'm browning this braising steak,

which is how we start a stew back home,

but not the way Indians would start a curry.

They wouldn't bother browning the meat first.

Just thinking how curry caught on back home in Britain.

It took a while, because in the 18th century, stews were regarded as

lower orders' dishes, and therefore a curry, which was seen as a stew,

didn't really catch on till the 19th century.

And there's a very, I think, quite amusing piece in Vanity Fair,

where the infamous heroine, Becky Sharp,

tries to ingratiate herself with an Anglo-Indian family

by saying, "Yes, I like curry," and then it describes how

she suffered the tortures of cayenne pepper.

Of course, she knew nothing about curries,

so they give her a chilli to cool her down,

and because it's called a chilli, she thinks it's a cooling vegetable,

which, of course, it's not.

Well, there was much laughter around the table at poor Becky's expense.

And let's face it, we've all done it in Indian restaurants -

suffered from too much chilli.

Now, onions, and all the onions over here are red,

unless anyone tells me otherwise.

Garlic, three to four cloves, roughly chopped.

So now the spices, and here, it gets interesting,

because, of course, I'm not using a rather old curry powder.

First of all, lovely, bright reddy-orange chilli,

about a teaspoon of that.

And now some also lovely bright yellow turmeric, teaspoon of that.

And now I'm going to put a lot of garam masala in,

about a tablespoon and a half. This is my own garam masala.

We've got black pepper, we've got coriander, we've got cumin,

we've got cloves, we've got cardamom,

and we've also got - let me remember -

nutmeg and cinnamon.

Smells delicious, that. This is the difference -

this is what makes my British Raj curry a bit better than, I suspect,

you might have had in the 19th, or indeed early 20th, century.

Salt - two teaspoonfuls - and then water.

And now we're going to add two very important ingredients,

which really bring it back to my mother's curry.

First of all, not desiccated coconut that she would have used,

but freshly grated coconut.

And secondly, some lovely plumptious sultanas.

But this is now going to have to cook for an hour and a half,

so see you later.

If I can find the lid, I'll put that on.

All those years the British were in India

played a big part in our gastronomic life at home.

Kedgeree is still a great breakfast dish, and there wouldn't be

Worcester sauce without the Raj, or chutney, for that matter,

mulligatawny soup, or piccalilli. Christmas without piccalilli?!

Meanwhile, back to my curry.

That is lovely. Wow!

I'm very happy with that.

And this sort of reminds me of going out to pubs in the '60s and '70s

and ordering it. And you'd always get desiccated coconut,

very important, slices of banana.

But most important, most exotic, your poppadoms.

Lovely.

I have to agree, it's not a proper curry without poppadoms.

Now, Rick's curry search is in India, but one of my favourite

all-time curries actually comes from further east, in Thailand.

It's a green curry, Thai green curry,

and it's actually really simple when you know and you've got

all the ingredients that I've got there to make your own curry paste.

And that's what we're going to do now.

-I know you love your scallops as well, Kris.

-Love scallops.

So we're going to serve that with a little scallops.

First thing I'm going to do is get the puree on, or the paste

for this. And to do that, we take a little bit of shallot,

just a touch, and then we use this stuff, which is galangal,

which is like a... It's almost like a fragrant ginger.

You can get this in the supermarkets nowadays.

But you basically just thinly slice it,

and what we're going to do is puree all these ingredients.

Have a smell of that.

-It's like ginger, but a bit more fragrant, really.

-Mm!

Now, these are called kaffir lime leaves.

You can get these dried or frozen nowadays.

A lot of the time in the supermarkets, they're dried,

but you can still use them exactly the same.

They look like that, little lime leaf, and you break them.

It's got a beautiful smell of sort of lime mixed together.

-It's like a kaffir lime.

-Yeah, kaffir lime, that's what they are.

And then we're going to put in some chilli, little bit of chilli.

And then some lemon grass. Now, the thing is, with this lemon grass,

you've got to chop it quite sort of fine, really,

to start off with, although we're going to blend it.

We're going to make a puree out of it, so chop all that up

quite fine, and the whole lot's going to get thrown in the blender.

Now, you're used to ingredients like this cos you were brought up

in Hong Kong for part of your childhood, weren't you?

Well, yeah, my father was in the RAF,

so we got to travel quite a bit when I was younger.

It was more my teenage years, so I was schooled in England,

but then I would go out there for holidays.

And then, after I left school, I worked out there for a bit as well.

I worked at the old airport, Kai Tak Airport,

that stretches out into the harbour.

It is a crazy place. I went there for the first time last year.

It's a fascinating place, but crazy place, isn't it?

Yeah, I mean, it's an amazing place.

It's such a melting pot of China and western influences and...

I'd love to go back, actually.

-I haven't been back since the handover...

-Yeah.

..in '97, so it would be amazing to go back and see it again.

Now, what I'm going to do is basically just make a little

paste out of this. Little bit of oil going in here.

And we start off by making this paste.

We just blend it all up, really. You can add some of this.

This is the little Thai fish sauce going in there,

just a tiny little bit.

But really, you can make this in advance,

and that's your simple little paste.

And then what we're going to do is fry this just in a touch of oil,

just to get this started.

And really, it's quite quick from then on, really.

Grab some of this paste. This will keep really nicely as well.

There you go.

So all that goes into our little pot here.

Fry this only for about 30 seconds, and then we can start to

add the rest of it. Obviously, we've got our coconut milk.

That can go in. And then we're going to put in the palm sugar

and everything else, the coriander and the lime.

And just gently simmer this to cook out the spices.

But, of course, coming back to the UK, fell in love with acting.

But there isn't... I don't think there is an actor or actress

who has been on the show that hasn't been in The Bill.

Yeah, I think if you're an English actor...

I was looking through the bio - you've been in it!

I've been in it twice.

Twice. What did you play?

First time, I played a 16-year-old jewel thief,

who had a congenital kidney complaint. Which was...

I'm 6'3", and the arresting policeman was about

5'2", trying to pass myself off as a 16-year-old.

It looked ridiculous!

And the second time, I played...

I played someone who was obsessed with a part of ladies' anatomy.

Right.

Moving on, moving on!

We're going to put these little pea aubergines in,

these little tiny aubergines, they go in there as well.

But it was in 2000 that we saw you in... Was it My Family,

that was the one that really launched your career, would you say?

To a wider audience?

Yeah, that was my sort of breakthrough on TV.

I had already been doing a lot of theatre,

and worked for the National and stuff.

I had also done a couple of low-budget films.

-But that was my real breakthrough, yeah.

-That was the one.

But, I mean, films as well. You're one of these actors

that manages to do a little bit of both, really.

Quite lucky to get sort of a...

Because often you get compiled into television and sort of ignore film,

but you kind of do a little bit of everything.

Still doing a little bit of everything.

Yeah, yeah, I love to do films, I love to do theatre.

Because theatre is like gigging for a musician.

If you don't do it...

I haven't done it for six years, and I really need to get back on stage.

Because if you don't do it, you get a bit lazy, a bit flabby.

Would you say that helps you in all the things that you're doing now,

really? Because you're doing acting, of course, on television.

But it's very different.

Would you say that's really the key to it, theatre?

I think mixing it up generally is just the key to it.

Try and do as many different things as possible.

So what's next for you, then?

Because obviously Death In Paradise,

you've taken over from Ben Miller now.

Where were you in the programme?

It was sort of very transitional.

I've never joined an existing show before,

so it was a new experience for me. And also quite a different

sort of pressure, because it was already a very popular show,

and that was massively, in large part, thanks to Ben.

-Yeah.

-And to sort of take Ben out of that and put this new guy in,

it was not without its pressures.

It could only really go south.

But so far, at least, it seems to have been doing really well.

But we had Ben on the show.

He doesn't really like the sun, he was saying, really.

Yeah, he's not great with the sun, or the heat.

LAUGHTER

What, did he take it for the money?

-I think he spent a lot of time in air-conditioned cars.

-Right.

He would just run out, do a shot,

and then get back in the air-conditioned car.

-I'm a bit better with the heat.

-Because where do you film?

I know obviously Caribbean, but whereabouts do you film it?

We film on the island of Guadeloupe, sort of in the French West Indies.

It's a French department, so it's ostensibly a part of France,

and they use the Euro, and that's the currency.

-It's a hard life, isn't it?

-It is, it is tough.

But they...

It's a lot different from the sort of English West Indies islands.

It's very French, a lot of people walking around with baguettes

and drinking espressos.

It's a beautiful island.

It is split into two, it's in the shape of a butterfly.

And one side is very arid and flat,

almost like a sort of Sahara... Sort of Savannah side area.

Yeah.

And the other side is volcanic and mountainous.

You know, full of rainforest, and that's the side we film on.

It's not... It's not very populated either, so...

So you're spending your life all over the place at the moment,

because you've got... I mean, the film as well.

You've got a new film out, Sparks And Embers, which is out later on

-this year.

-Yeah, November, I think, it'll be out.

Tells about that, then. What does that involve?

That's a two-hander, which is a sort of different thing in itself.

Just two actors on film for 90 minutes.

It's quite... Yeah.

But it's a story about a record A&R man who gets fired from his company,

and on his way out the building, he gets into the lift,

and the woman who has just fired him get in the lift as well,

and the lift gets stuck.

-Awkward!

-Bit awkward.

And then it cuts to five years later, and they meet in a bar,

and she says, "I'm leaving you for another man in France".

-Awkward!

-Also awkward.

A French actress, Annelise Hesme, plays the girl.

She's a wonderful French actress.

So you know they got together, and you know they broke up,

but you don't know how.

And the rest of the film sort of intercuts between the two storylines

and unravels the story as it goes along.

So sort of almost like a story backwards, in reverse.

It must be great getting a script like that, just two actors.

It was amazing. It was almost like a play.

We shot one scene that was 17 pages long, and we did it in one shot.

And a lot of that is retained in the film,

so it's kind of almost like a sort of play on celluloid.

Fantastic. Well, there's your little Thai curry. For you.

And seeing as we've got all these fancy chefs in here...

That just sets it off.

And now it's another 12 quid.

You get to dive into this.

-You've got a knife there, if you want to slice it.

-Oh, OK.

-Literally, the scallops, you pan-fry for about 30 seconds.

-OK.

And just poach them in the liquid as well.

But that's the Thai curry paste that we made as well, just blended.

And you can have it as hot as you want just by putting more chillies.

-Right.

-You've got cumin and coriander in there.

Oh, wow.

And done in about seven minutes.

-That's amazing.

-Easy as that.

I think that was more Food In Paradise than Death In Paradise

for Kris there.

So, an Asian-inspired start to the show,

and now it's over to Matt Gillan, who's making -

bear with me on this - salmon with lemon curd.

-Great to have you on the show again, Matt.

-Thanks for having me.

Good to have you on the show.

-Now, I know you want to get that salmon on now, so...

-Yes, I do.

We get that on and then we're going to talk about the dish, really,

because this is quite an unusual one, really.

Yes, it is, I suppose on the surface,

-but it's quite normal for me.

-Quite normal for you.

-Yeah.

But for viewers watching this, you wouldn't normally put all these

sort of ingredients together but you are, so the fish goes straight in.

-Straight in.

-OK. Do you want that...?

That just cooks on a really low heat?

Yeah, so we're going to just cook it on the skin side

-really kind of slowly.

-OK.

-And the skin's just going to protect it

-and it's going to stay nice and moist.

-OK.

Now, you want me to do this, this is lemon curd.

-I think you'll be all right with this.

-I'm all right with lemon curd.

When's the last time you made a lemon curd, James?

It was probably about 22 years ago.

Yeah, so we take six egg yolks, one whole egg

-and then we'll mix that with the lemon juice.

-OK.

The juice of two lemons, erm...

-..the demerara sugar. Sorry, muscovado sugar...

-OK.

-I can do that, there you go. OK.

-..rather than caster sugar.

-Yep.

-And so that will just give a nice earthy kind of flavour,

just, you know, take away a lot of the sweetness

-of the lemon curd because we're putting it with the salmon.

-Yep, OK.

But it's quite unusual putting these two ingredients,

that's what I said, you say it's normal for you

but for people watching this, you just think,

how on earth is that going to work, really? But...

Well, it's more the... More the lemon, you know, lemon and salmon,

lemon fish. It's...

-..quite normal, really.

-So, where does this idea...?

Where do you get your ideas from anyway, really?

I look at... I tend to look at flavours and tastes,

not necessarily the final products, as it were.

-So, hence why...

-There's a sink if you want to wash your hands there,

cos your mother will be on if she's watching this.

There you go. Now she'll stop phoning in.

Right. Right, so we've got lemon and we've got egg yolks, whole eggs

and I've got sugar and butter, so I'm going to get that on first.

-Yep.

-OK. So, what are you doing now, then?

-Tell us what you're up to now with this.

-What we've got here is

-the fregola.

-Yep.

-So, it comes from Sicily,

it originates from Sicily and it's like a toasted pasta dough.

Erm...

I'm just going simmer it in plain water, you can do it in stock...

-Yeah.

-..straightaway.

-You cook it like pasta as well, don't you?

-Yeah, yeah, but it's much, much chewier than a pasta.

-Right.

I think it kind of stems from the flour in Sicily

was just a lot more glutinous, so they couldn't actually make pasta

as the Italians would.

So, how has it been for you since the Great British Menu?

Cos that must be a great platform for you, you guys, wasn't it?

-Oh, it's been really quiet.

-Yeah?

-Yeah.

No, it's been mental. We've been full since October,

lunch and dinner since it went out, so it's unbelievable.

But not just for me but for, like, the goat as well, you know,

-that we did.

-Yeah.

-Just the interest in that product.

Why that in particular? Cos of all of the things you could've cooked,

cos this was for the WI, why that in particular?

Well, there was a lot of researching the Women's Institute,

and just kind of a lot of information that they had,

and what the Women's Institute stands for,

with local sourcing, making the best of a resource, you know,

campaigns and things like that, the goat just...

-..just, it just worked, you know?

-Yep.

Like the billy kid so just culled,

-can we talk about that at the moment?

-Yep.

But, yeah, you know, they're just sent to slaughter

and it's just a real waste, so just, yeah,

really resonated with myself and I grew up on goat

and the WI's ethos on waste not, want not.

Cos you and Paul are not far from each other,

you were brought up not far from each other.

You're a Portsmouth kid?

-Yeah, I'm a Port boy.

-Southampton.

-We don't get on.

-Technically we shouldn't like each other!

-Right, the idea that we cook the pasta, as you call it.

-Yeah.

And then you're cooking that... So this is the risotto, basically.

So I'm going to make a risotto style but with a fregola

-and it's a lot kind of safer...

-OK.

..than just doing a straight-up pasta.

-Now, you say safer...

-Er, risotto.

-Do you want me to take that?

Well, as in to overcook it, you know, if you take a risotto

a little bit too far, it just goes really stodgy,

the rice just breaks down whereas this holds its shape and texture.

Right. So you can cook it, cool it down and then you can finish it off?

-Exactly.

-This is a much quicker way of making something like this.

-Yeah.

-OK. Right, so that's the rice straight in?

-Yep.

So, it's a granola but with a twist.

-So, rather than oats, we're using puffed rice.

-Right.

So that's just super hot oil, it's about 210 degrees.

-Really, really hot.

-Really, really hot.

-OK.

-Puffs up straight away so it's like Rice Krispies.

-Yeah.

It looks quite... Yeah, straightaway like that.

-So this is the base of your granola?

-This is the base.

-OK.

And then into that there's going to be pumpkin seeds.

Which you're going to toast up.

-Which we're going to fry as well.

-OK.

I'll just remove the remaining bits out of there as well

so it doesn't burn. There you go, it's ready when you are.

Right, I've got the sugar in here, the lemon and the eggs

and then you thicken it and then we're going to add the butter

-to finish it off.

-Add some butter at the end, yeah.

-OK.

And then you've got the spices to go with it. All the while,

-that salmon is just ticking away nicely.

-It's just ticking over,

you know, we don't need to worry about this too much,

-that skin's going to protect it.

-OK. It'll stay...

-..lovely.

-Now, tell us about your restaurant, then, because that's...

We didn't talk about it for much time when you were on,

it's quite a small restaurant, only 28 seats?

Yeah, there's only 28 seats, I mean, there's only so many seats

you can fit into a kitchen.

-It's in the actual kitchen.

-Yeah.

-It's part of the kitchen,

it doesn't stand alone. It's not an open-plan kitchen,

-it's dominated by the kitchen.

-Right.

And it's intimate, you know, it's only 28 covers but...

-..you know, it's still a lot of work.

-And the menu reflects that

cos you do, like, a tasting menu? You've got your own...

Yeah, so we run from six to ten courses, all fairly different.

-There's a lot of flex between dishes, you know, you can...

-Right.

If you don't like something, then swap it out.

-I don't want to dictate that much.

-OK.

I still want the element of choice.

It's a restaurant at the end of the day, so...

I'm keeping my eye on this cos it's ages since I've made this.

Cos you don't want to boil it, do you? Cos it goes...

-Will it curdle, James?

-Looking all right.

-Could it curdle?

-It can curdle, yes!

But that's what it should look like.

It's kind of like this thickened mixture

and then you add butter to it.

So lemon curd or orange curd is done the same sort of way, really.

-But what would make it curdle? I mean, what's...?

-Heat.

You boil it. Cos it's got the egg yolks in there and everything else,

the lemon will actually start to thicken it as well

-before it actually thickens too much but...

-Right.

..you certainly don't want to boil it

otherwise it will definitely separate. There you go.

-Right, I've got my lemon curd there.

-Perfect.

So if you can do the spices, so grind down the spices,

it's going to add a bit of a seasoning to the granola.

-So you've got...

-Star anise.

-..loads of star anise.

-Yeah.

OK. How many are we catering?

Is this for you for the restaurant for tonight or something?

-Yeah, well, not for tonight.

-Right.

-I'm actually on a holiday today.

So you've got loads of star anise

and then what else have you got in here?

We've got ground coriander, ground cumin

-and madras curry powder.

-OK.

Matt, the muscovado in the curd, is that to make it less sweet?

Yeah, to make it less sweet and also you know

when you eat muscovado, it's just earthy, it's just a little bitter.

-Yeah, lovely.

-So it works much nicer with, you know,

trying to put a sweet element with a savoury dish.

And would you always do an oily fish with this dish

or could you use another type of fish?

-Yeah, like turbot would be really nice with this dish.

-Yeah.

Right, there's your spices.

So we've got about a minute left.

And then you want me to grate the Parmesan cheese

-and finish that in the risotto as well.

-Yeah.

-OK.

-So just reduce that fish stock down with the fregola.

Yeah, and this is where we can just finish off.

In you go with the crab.

You've got the Parmesan cheese going in.

Have you turned the salmon over yet?

-Just now.

-I've just turned it over now.

So do you do more on the side, you cook more on the side

-with the skin than the other side?

-Yeah, so that offers the protection,

you know, if you cook it skinless, it tends to...

-It can overcook very easily.

-Yeah.

-The skin just protects it.

See, this is the power of the internet, somebody says

fregola's from Sardinia, not Sicily.

-It's that way.

-Yeah.

-There you go.

-Italy.

-Yeah.

Right, anyway, so we've got the cherries.

They're going to go in there, chopped up.

Into our mixture here?

-Yep.

-Cherries go in. And then you've got...

-So chives can go in too.

-Chives can go in the risotto.

-I'll season that risotto up.

-Little bit of spice.

And then we're ready to plate. So, salt and pepper.

Salt, a little bit of onion powder as well.

-What have you put in there?

-So, salt, onion powder

-and a good pinch of the spice.

-Onion powder?

-Onion powder, yeah.

-What is that?

-Dried onions and then powdered.

-Stock cube.

-Sounds handy.

-JAMES LAUGHS

Right, we've got the risotto there, that's seasoned already for you.

-And I put some lime juice in there so that's ready to go.

-Lovely.

So, ready when you are.

So we don't want too much lemon curd, it's just to kind of

break up the savoury element and just add a little bit of sweetness,

a little bit of citrus.

Is that it? Is that all you're using after all that stuff I've just made?

Just grind up enough spice for about 600 people here but...

-The crew said they were hungry.

-Yeah. OK.

This is the nice little bit of, well, risotto-style dish as well.

Yeah.

It's just a little bit different and a little bit safer as well.

The salmon is nicely cooked, like you said,

all the way through on one side.

So the granola just adds a nice bit of texture to this.

And you've put the spice that I've made into there?

Spices all through that and then just to finish...

..just a little bit of raw samphire. It's had nothing done it,

it just adds another texture, a little bit of saltiness to the dish.

So give us the name of the dish, then?

So this is pan-fried salmon with crab fregola,

sour cherry and puffed rice granola and lemon curd.

How good does that look?

I have to say, that granola smells fantastic.

-You get to dive into this!

-Yes.

-Looking forward to it.

-Wow!

It's such a great way to cook that salmon, don't you think,

all the way through? So many times people overcomplicate stuff,

-moving it around too much.

-It smells incredible.

-Try that lovely risotto.

-It's fish every day.

-Well, exactly, yeah.

I feel like you've got to start with one bit just to be sure

you get all the different flavours.

What I love is that curd with the muscovado.

Is the lemon curd at the...?

-Yeah, it's in amongst all that as well.

-That is amazing.

It's quite unusual putting all those flavours together.

-The crab and the - what did you say? It's called fregola?

-Fregola, yeah.

You can buy it, there you go. And the salmon's perfectly cooked.

Only Matt Gillan could make fish, pasta, lemon curd

and sour cherry granola taste that good and everyone was won over

in the studio.

Now next up, Keith Floyd is on his travels once again.

KEITH FLOYD: You all might think I'm shopping,

but I'm not going shopping.

I'm making the groceries, as they say here in New Orleans,

in this French market established in the late 1700s

where the French immigrants brought their own typical produce

to make the kind of wonderful American dishes you can get.

There are yams and sugar canes, wonderful plump tomatoes,

garlic, peppers, courgettes... You could be in Provence.

And I'm making the groceries

for the classic New Orleans signature dish, shellfish gumbo.

Shellfish gumbo was invented by the people who lived here

when they tried to sort out how to make a French bouillabaisse

but they didn't in fact have the proper spices.

But the West Indians did - they had a spice called ngumbo,

so they stuffed that into their shellfish stuff

and eventually it became called gumbo, file gumbo.

To make the perfect shellfish gumbo, you need a fistful of dollars...

-Thank you.

-How are you doing, sir?

-How are you doing?

What do I need for a really good shellfish gumbo?

Well, first of all, sir,

we have some lovely shrimps here good for the gumbo.

-OK, I'm cooking for 12, so whack them in there, if you would.

-OK.

Brilliant. Beautiful, beautiful shrimps. What's next?

First of all we have some gumbo file.

-Right, now what exactly is this spice?

-OK, it's just like...

It's ground-up sassafras leaves.

Right, ground-up sassafras leaves, I've got that sussed at last.

OK, we have some Cajun andouille sausage.

-Excellent, so that's a spicy sausage?

-Yes, sir.

-In it goes.

-We have some tasso.

-And that's, what, smoked pork?

-Yes, sir.

-Good-oh.

-And we have the crabs here to go with it.

Great, chuck in some crabs.

How many of those do I need?

-About a half-dozen there.

-OK, good-oh.

-We also have some of our Creole seasoning.

-Right, that's spicy too.

-In that goes.

-How about some oysters?

Oysters, you bet. Brilliant.

-How about some crawfish to go with that?

-Some crawfish, I like it.

-And this thing here, now, what is this?

-OK, this is Cajun boudin.

-Cajun boudin?

-Crawfish boudin.

-That's very stylish.

This is the sort of thing the French nouvelle cuisine chefs

are making these days. Really brilliant.

Anyway, jambalaya and a crawfish pie and file gumbo,

we're going to have some fun on the bayou.

Well, not exactly,

but at the New Orleans Cookery School run by Joe Cahn.

There it is at the bottom of your picture on the corner

of that big building where the pink car is.

Food to this day is more important than just sticking something

in your mouth and chewing and swallowing.

Food is what social is about, food is what family is about.

Food is such a passion with local people, be it Creole or Cajun,

that people will say that their mother is the greatest cook

in the world, their grandmother is the greatest cook in the world.

And that's one of the things about Louisiana restaurants -

it is hard for a restaurateur to compete

against somebody's home cooking because as you taste it,

the people will say about a gumbo,

"My grandmother did better than this," or, "I did better than this."

And that's the fun part about it, but all of our food...

We have a passion for eating.

-We've a passion for life.

-That's grand, but I tell you what, I...

I mean, this actually is my show, my viewers expect me

-to cook something...

-Wait, this isn't MY show?!

No, this is not your show, and as Fats Domino said,

"Big bad Joe, you gotta go, me on my own." Thank you.

-But wait, wait, I want to say...

-Go, out.

I'm going to get out of the kitchen, but here's the thing

about the English - you have a beer in front of you. Is that true?

-What have you got?

-I have a beer, but you have learned to only cook

with one hand because you have to drink with one hand.

In Louisiana, we're probably the only people

who have a beer holster.

So what I've got to say is,

"Goodbye, Joe, we've got to go down the bayou."

You have been watching, or just missed, Big Bad Joe.

That's great, but we have actually got to get down to the business.

I've asked Joe, I've asked old ladies in the street,

I've asked every kind of person how I make a file gumbo.

This is going to be my interpretation of it.

I'm going to try very hard

and I'm going to give it to Big Bad Joe afterwards.

So, no further...more ado, as we say, and Clive,

the routine spin round the ingredients.

This is going to be a shrimp gumbo, OK?

So we've got fresh shrimp - lovely, lovely prawns,

we call them in Britain - we've got oysters, we've got gumbo crab meat

taken from the shelves,

these are the actual gumbo crabs here, we've got crawfish...

Remember the Elvis Presley thing, Crawfish, Crawfish? These are they.

In fact, they're crayfish, as we would call them. OK.

We have got the Cajun spices, Louisiana spices,

we've got the tomato sauce, we've got rice,

we've got this wonderful sausage

which I'm going to speak about much later, just check it out for now.

We've got peppers and onions and parsley

and the dish takes its name from the okra, OK? Or lady's fingers.

This is the gumbo. In fact, ngumbo from the West Africans...

..West Indians who were imported here in those dreadful years

of slavery, they brought this kind of stuff with them.

But, in fact, a gumbo doesn't have to have okra in it

and mine is not going to have it in.

So that's the beginning of it all,

but before we can even start to cook,

we need some fish stock which, Clive,

if you can zoom over here, I've got a regular fish stock of carrots,

leeks, onions and stuff like that and a fish head.

Also, of course, I'm going to put in all of the shells

from the prawns. We'll let that simmer

and bubble away there for a second

and we get on with the real, real business.

So a cookery school and he'd be waving at the people up there,

I suppose. Anyway, fat in the pan, oil.

Some people say you should use margarine and oil.

Right, no problem.

So, into our hot fat, the very first thing that I believe we should do

is throw some onions.

You might get a bit of smoke in your eyes here, but don't worry about it.

We then need a few of these peppers,

they call them bell peppers here, I just call them green peppers.

But they do like to take the whole thing to the maximum.

Then I need some chopped celery.

It's a very unbalanced knife,

so I'm not going to do it quite as fast as I normally do.

We have some chopped celery.

OK.

And we sweat all these vegetables down for a second or two.

Right, the next thing I'm going to do is put in Joe's mix,

I mean, this is a mixture of - and here I have to refer to my notes

because I told you I don't know all of these things -

this is, you could be looking at that while I'm reading it out, OK?

It's a mixture of freshly ground red pepper, sweet paprika, salt,

white pepper, black pepper, dried thyme leaves, o-REG-ano leaves -

I'm getting American, I mean oreg-ano, I'm terribly sorry -

and a bay leaf all stuffed into there.

And this goes now... We've sweated these vegetables down a bit.

That goes in there as well.

And this is going to help us to make a bit of a roux.

OK, we've got that.

Then something brought to the gumbo by the Indians,

the indigenous American Indians, is the "file".

This is a sassafras seed...

Sassafras leaves pounded up, OK?

So we have to put some of that in.

There's a school of thought here, some say it goes in later at the end

and in which case, excuse me - up - file means string

and it turns into a kind of stringy thing in the pot

and that goes in at the end.

Another school of thought says put it in right at the beginning.

I'm putting it in right at the beginning.

That feels more comfortable to my European way of cooking things. OK?

Then we also need, because they like things a little hot,

but not too hot, and don't forget, Cajun, New Orleans,

Louisiana cooking is not just a question of chucking in

a great handful of spice onto something

which hasn't been properly prepared. The same rules still apply.

Freshness, honesty, integrity in the ingredients

and all that kind of thing.

So a bit of Tabasco or chilli sauce into there.

OK? And like all sunshine cooking,

we need some tomato sauce.

Now this is just simply pureed fresh tomatoes strained through,

so there's no pips, no skin in them.

So we'll put a bit of that in.

Right.

Now, you'll hear it said the whole time in this programme,

this Louisiana programme, this New Orleans programme,

that anything for a gumbo goes. You put in what you like.

And we're making this for a party, so there are no precise ingredients.

You can buy my book, if I can be bothered to write it,

for the exact quantities,

but it's a party dish, so you just chuck things in.

Stay there, Clive, I need the fish stock now.

Right, sorry about this.

You might get some steam on your lens, I hope you can cope with that.

The fish stock goes into there.

You can see the lovely ingredients I've used to make that stock.

That's trout heads.

Trout are quite different here from other parts of the world,

but it is trout for sure.

And then we have now our basic...

..our basic gumbo mix.

You have to take a close-up on that.

The director has to dream up a lovely cutaway,

because that must now most simmer for at least 45 minutes

before I can continue the process.

Now, 45 minutes has in fact gone by.

At least 45 minutes has gone by and it's given me time

for a few arriere-pensees as they say, a few second thoughts.

What I forgot about was this wonderful chopped

and smoked Louisiana ham, which they think should go

into a file gumbo, even if it is basically a fish one.

Also I forgot this lovely andouille,

which is a kind of spicy smoked sausage.

We'll pop a bit of that in as well. OK? That's for sure.

The other thing is we can put these now...

We can actually put just the shells of the gumbo crabs in

cos they're going to add more fish flavour to the stew, to the soup,

so in they go. They're a beautiful colour, aren't they?

They go in. They will be left in the plate just as a kind of signature.

You wouldn't actually eat that bit, that's just for flavouring it.

Then we've got the magnificent shrimps. OK?

Or prawns, as we call them. Lovely, fat, plumptious fresh crawns...

Prawns, sorry!

Oysters, taken out with their juice. In they go. That's the oysters.

The wonderful crab meat from the Cajun crabs, OK?

Cos the Americans don't like particularly to eat shells

and bones and stuff like that,

so all this stuff is taken out of the shell.

Then finally we have our crawfish, our crayfish. And in that goes.

This is a feast for the heart.

Hold that for a moment while I get the spoon. Stir that in.

Now we're cooking on gas, as they say.

But what was it, those of you who were paying attention

at the beginning of this cooking sketch

have realised I haven't talked about?

It is the crawfish boudin.

This is so stylish, this is a real skin

and inside is minced-up crawfish, spices, bread and stuff like that.

And it's really classically French modern cooking.

But here it is, right in Louisiana.

So to make this dish absolutely sumptuous

and really a rock 'n' roll dish, in they go.

They simmer and poach in there for about another,

the whole lot, about another 10 minutes.

The lid goes on.

The lid goes on and the beat goes on.

And the next time you see that, we'll be eating it.

-OK.

-Right.

-We take the top off, put the top down on the floor there.

And I give you some. Do you want to have this with rice or not?

-With rice is the traditional way.

-OK.

With rice was the traditional way for one reason.

It was a traditional way and rice was a filler.

Now...

..you know, one of the things is, with all the shrimp and the prawns

and the crawfish and everything else,

it's hard to imagine that anything like this could not taste good.

-Right.

-So, for yourself, sir.

VOICEOVER: You see, he couldn't bring himself

to say that it was absolutely brilliant.

He was wittering on so much about the American War of Independence

and stuff like that, he didn't realise

that my thing was rich and delicious and wonderful.

He doesn't know that he's free to be edited out.

And this is a biggie.

You know, this is a biggie. Here I am. The Queen, I understand...

VOICEOVER: Here we go again.

The Queen is watching him in New Orleans.

He gets this all muddled as well.

He's talking about New Orleans, not America.

Who cares about America? We lost the war.

But they're watching America because we're not part of America,

you know, and who cares about Andrew Jackson and Pakenham?

We've forgotten those little things.

VOICEOVER: Come on, out with it.

This is good.

CAJUN MUSIC

Anyway, back to the bayou where we started

for a well-deserved glass of fresh air

and to do a bit of catfish fishing with my crazy chum

Powerful Pierre, who, by the way, is a real Cajun.

And also you should know that "Cajun" is

a corruption of Arcadia, the name given to the French

who settled in Louisiana after being booted out of Canada by the Brits.

So there.

-There is something here, I can feel it.

-Can you feel it?

-Yes.

That's good. This will be our supper for tonight.

Yeah. What does "Cajun" really mean?

Oh, as close as I can tell you about, you know, my family,

my grandfather... Let's see what you got there.

Raise it up, let's see how nice it is. Yeah, that's a nice one.

-Uh-huh!

-A little catfish on a pole.

-Look at that one, huh?

That looks like a good one there. You see, this one's a nice one.

What we're going to do, we're going to take the hook out of his mouth.

We're going to cut the line off and I'm going to clean him

this afternoon.

-See?

-That's good.

-About two or three pounds.

-Yeah, yeah.

That's a little blue cat. It's going to be very tasty.

CAJUN MUSIC PLAYS

Hey!

HE SINGS IN OWN DIALECT

Pierre likes to dredge bits of catfish in cornmeal,

season with Cajun spices and then fry them till they're crispy.

It's delicious.

Jim, you know, so my people at home can really understand

what's going on here, I mean, you've got lemons, you've got oranges,

you've got sausage, celery, sweetcorn. I mean, bell peppers...

-Bell peppers, garlic...

-Garlic, spices, I mean, crabs.

Cajuns never throw nothing away.

Whatever we got left in the refrigerator,

in the deep freezer,

or in the cupboard, or in the garden, or whatever.

Some of them oranges we have left over from Christmas -

you know, we don't want to throw that away.

So we'll put it all in the pot and cook it.

It all adds seasoning.

Yeah, I mean, that's good, putting it in the pot,

you can't really call this a pot. You could cook people in this thing.

I mean, what's the excuse for cooking on this vast scale?

Oh, that's when have parties down here, we cook big like that.

We might have boil 500, 600 pounds, 1,000 pounds of crawfish,

shrimp, some crab, you know? We party hearty.

You know, we work hard and we play hard.

MUSIC CONTINUES

CHEERING AND APPLAUSE

Shake them a little bit there, you know?

Yes, you can do this at home.

All you need is a hundredweight of fresh crawfish,

half of Sainsbury's fruit-and-veg department

and a 50-gallon oil drum, preferably unused.

It's just like hee-haw, all the dancing.

Hey!

I hate to think how much this lot cost,

but I was really impressed by the serving arrangements.

Good, solid serious newspapers are essential for a crawfish boil,

as is a truck load of iced Dixie beer,

for this is a traditional Cajun way of making newcomers feel welcome,

and we didn't set this little party up -

it was just typically spontaneous Cajun hospitality.

It's the one place in the world where I DO like to see

the evening sun go down because that's when your parties begin.

HE SINGS INDISTINCTLY

But you know, the other thing about this place is it has really touched

my heart because despite, you know, my flash approach sometimes,

I do have one, and things do touch me.

This does remind me of the Dordogne,

it does remind me of the Somerset levels,

it does remind me of Provence.

I mean, it's not brash and crazy and over the top - it is

inhabited by people who love the Bayou,

who care about it, its culture and its food.

I mean, that's right, isn't it? This is a real, real place.

Keith, you have to remember...

..generation after generation of people who come up on

this bayou and never leave.

This is a dish of the area.

Just like you eating this jambalaya today, that's

how the people feel about their area, you put your heart

and your soul into it.

The people you met today in the little while you've been here,

they consider this their home.

You know, one thing I've learned about South Louisiana,

you come in here as a friend, you leave with a friend,

you come in here as an enemy, you leave as an enemy.

The people here are real people.

They do what they can for you,

they'll give you the shirt off their back.

The only thing they will ask is one thing -

that you respect them when you leave.

Our culture is different,

we know it's different from anywhere else in the world

and we thank the good Lord he gave that to us,

because we are Cajuns - we were born and raised that way.

I think it is superb, isn't it? I mean, doesn't it say it all?

I've been around, I am a cynical old fool sometimes.

This is, you know, Louisiana, this is jambalaya on the bayou -

it's good.

Wonderful stuff from Keith there.

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

on today's Saturday Kitchen Best Bites. Coming up...

Two Michelin-starred heavyweights battle it out in the Omelette

Challenge, as Kenny Atkinson takes on Shauna Rankin.

Judy Joo serves the ultimate Korean comfort food -

she deep-fries chicken drumsticks in a spicy vodka batter

and serves alongside two delicious dipping sauces and pickled relishes.

And Al Murray faces his food heaven or his food hell.

Did he get his food heaven -

warm treacle tart with soft whipped cream?

Or his food hell - baked rice pudding with raspberry sauce?

You're going to have to keep watching to find out.

Next up is Gennaro Contaldo, who is serving up

fillets of sole wrapped in prosciutto -

if he can fillet the sole, that is.

Welcome to the show. You are a legend.

Thank you very much indeed.

I only do it cos you're a legend. What are we cooking?

We're going to cook this beautiful fillet of sole

wrapped in prosciutto,

filled with capers and garlic, and then we're going to cook...

You're going to do this. ..beautiful sauce of bay leaves.

Bay leaf sauce? So in the sauce there's bay leaves, white wine,

-a bit of shallot.

-..a bit of shallot to put it all inside.

A touch of garlic. If it's not thick enough,

you just put a little bit of cornflour inside. You'll love it.

This is the main thing that we need to get on with, to fillet this.

-I need to fillet the fish... I do that.

-OK.

Now, for the filling for this, do you want me to do that? Which is...

-Nah. If you put me half a clove of garlic there...

-Yeah.

-OK, put all those capers inside.

-Yeah.

-A little bit of salt...

No, don't put any salt. A little bit of olive oil.

Let's me do this one. Let me do it.

To do a nice fish, what you have to do, cut them on the side first.

You can see. One side. And then you do the other side.

Now you wait for me, to say, "You can't do it."