0:00:02 > 0:00:05Good morning. There's an abundance of Asian-inspired dishes for you on today's show,
0:00:05 > 0:00:08another celebrity will face their Food Heaven or Food Hell and of
0:00:08 > 0:00:11course there's a classic Saturday Kitchen Omelette Challenge as well.
0:00:11 > 0:00:13So, don't start the roast dinner just yet.
0:00:13 > 0:00:16Grab yourself a cuppa and make yourself comfy
0:00:16 > 0:00:19and enjoy another slice of Saturday Kitchen Best Bites.
0:00:40 > 0:00:43Welcome to the show. You're not going to want to go anywhere for the next 90 minutes
0:00:43 > 0:00:46because we've been digging through the Saturday Kitchen archives
0:00:46 > 0:00:49to bring you some of our favourite moments from over the years.
0:00:49 > 0:00:52Coming up, Vic Reeves will be shooting for the stars when
0:00:52 > 0:00:56he tucks in to tamarind and coconut lamb and vegetable stir fry.
0:00:56 > 0:01:00Jun Tanaka is here with a recipe using only the best British produce.
0:01:00 > 0:01:02He confits brined pork neck in rapeseed oil,
0:01:02 > 0:01:06before serving alongside home-made celeriac and carrot coleslaw,
0:01:06 > 0:01:10crushed potatoes and roasted pepper and herb vinaigrette.
0:01:10 > 0:01:13Peter Lloyd makes his Saturday Kitchen debut with a sensational
0:01:13 > 0:01:17seafood starter of black pepper shrimp and sundried pineapple.
0:01:17 > 0:01:20He makes a puree of spring onions, ginger, garlic,
0:01:20 > 0:01:23Sarawak pepper, fermented black beans and soy sauce,
0:01:23 > 0:01:26before stirring through the prawns and serving with pea shoots,
0:01:26 > 0:01:28sundried pineapple and jicama.
0:01:28 > 0:01:31It's an old hand versus a new boy when John Torode takes
0:01:31 > 0:01:35on debutant Cary Docherty in the Saturday Kitchen Omelette Challenge.
0:01:35 > 0:01:37And then it's over to the master of spice Cyrus Todiwala,
0:01:37 > 0:01:41who is cooking not one but two Burns Night inspired dishes.
0:01:41 > 0:01:45He makes a three-bird haggis soup, flavoured with cumin, ginger
0:01:45 > 0:01:48and coriander, and then serves it alongside traditional haggis
0:01:48 > 0:01:50potato cakes, with fried egg and spicy ketchup on top.
0:01:51 > 0:01:54And, finally, Emma Bunton faces her Food Heaven or Food Hell.
0:01:54 > 0:01:59Will she get her Food Heaven - lobster ravioli with lobster sauce, samphire and baby carrots?
0:01:59 > 0:02:04Or her Food Hell - lime and chilli monkfish tail with a pea guacamole and tomato salsa?
0:02:04 > 0:02:07Two luxurious dishes there, but which one did she get?
0:02:07 > 0:02:09You're going to have to keep watching to find out.
0:02:09 > 0:02:14But before all that, it's over to Paul Merrett, who is serving up a super salmon sashimi.
0:02:14 > 0:02:18It's Paul Merrett. Now, I know you're a busy man, Paul. Welcome to the show.
0:02:18 > 0:02:22- Yeah, thanks.- This dish, it's simplicity itself, isn't it, really?
0:02:22 > 0:02:24It's easy peasy. Japanesey sort of food.
0:02:24 > 0:02:27I'm not going to pretend this is real Japanese food.
0:02:27 > 0:02:29It's my take on it.
0:02:29 > 0:02:32- But it's all about clean flavours. - OK.- And nice, clean presentation.
0:02:32 > 0:02:36But a lot of people are a bit scared about sort of Japanese cooking cos they don't know...
0:02:36 > 0:02:40- Particularly this - raw fish. - Yeah. Yeah, raw fish is very good for you.
0:02:40 > 0:02:42Very good for you indeed. We're using a bit of salmon,
0:02:42 > 0:02:46- but it could equally be sea bass or bream or something like that. - But it needs to be fresh.
0:02:46 > 0:02:50- It does need to be absolutely fresh. None of that sort of frozen counter lark.- Yeah, OK.
0:02:50 > 0:02:53- Can't do any of that. - And none of the stuff that's wrapped in clingfilm.- None of that, either.
0:02:53 > 0:02:56- Right, so we've got salmon. - OK, we'll start with the salmon.
0:02:56 > 0:03:00- We're just going to lightly cure this.- While you're curing that, you want me to slice these.
0:03:00 > 0:03:03I would love you to slice some shallots. I'm just going to sprinkle a little bit of salt
0:03:03 > 0:03:06and a little bit of sugar on top of this salmon
0:03:06 > 0:03:09and that's going to withdraw the moisture from the salmon
0:03:09 > 0:03:12slightly and that process is called osmosis,
0:03:12 > 0:03:16which will impress your guests when you sit down at the table, I think.
0:03:16 > 0:03:19That's off a plant, isn't it?
0:03:19 > 0:03:23Whatever the working title of that is. That goes over there, right?
0:03:23 > 0:03:26You're chopping shallots, I'm going to help you chop a shallot.
0:03:26 > 0:03:29And what we're going to do is we're going to make a little
0:03:29 > 0:03:31crunch for the top of the salmon.
0:03:31 > 0:03:34And this is kind of the twist, I suppose, on the dish.
0:03:34 > 0:03:36So, nice fine rings of shallot. How many have you got?
0:03:36 > 0:03:38Right, that's fine, we're ready.
0:03:38 > 0:03:41OK, and then these are going to go into a fryer.
0:03:41 > 0:03:43I don't actually have a fryer at home.
0:03:43 > 0:03:46If I was doing this at home, I would throw these into a pan of oil
0:03:46 > 0:03:49and I'd make sure I watched it didn't flare up or anything.
0:03:49 > 0:03:52- If you can stick that in there, that's great.- The fryer is set...
0:03:52 > 0:03:54This one is set at about 170. Not too hot, yeah?
0:03:54 > 0:03:56170, that would be perfect.
0:03:56 > 0:03:59Whilst you're doing that, I'm going to peel a cucumber
0:03:59 > 0:04:01and we're going to start the cucumber pickle.
0:04:01 > 0:04:03So I'm just going to peel this down.
0:04:03 > 0:04:07Now, obviously, you and me have got about five minutes to do this,
0:04:07 > 0:04:10I think, haven't we? If I was doing this at home for friends,
0:04:10 > 0:04:12I wouldn't wait until they're all stood in my living room
0:04:12 > 0:04:15necking my Liebfraumilch before I started making this.
0:04:15 > 0:04:18It's a glam night in, that, at your place!
0:04:18 > 0:04:21A bottle of Liebfraumilch and cucumber!
0:04:21 > 0:04:24No, I would do this well in advance. So if you want to grate that for me.
0:04:24 > 0:04:26- Are you up for that? - Yeah, I'll do that.
0:04:26 > 0:04:30You can twiddle those, if you like, and grate that in a second. Right, this is the sort of thing that can
0:04:30 > 0:04:33- sit in the fridge till the next lot of guests come round.- Yeah.
0:04:33 > 0:04:35And you can do exactly the same thing again.
0:04:35 > 0:04:38- Cucumber is very simple to grow. Very easy to grow.- They are.
0:04:38 > 0:04:40They never turn out like that!
0:04:40 > 0:04:43Cos I've got an allotment and my cucumbers are all gnarly.
0:04:43 > 0:04:45That's how cucumbers should be!
0:04:45 > 0:04:48- Right.- They hide, don't they?
0:04:48 > 0:04:52My cucumbers got ruined last year cos of red spider ant, or something.
0:04:52 > 0:04:55- A red spider ant?- Yeah, and I went online and they said I need a bomb.
0:04:55 > 0:04:57- A bomb?!- Yeah, I thought
0:04:57 > 0:05:00I was going to get arrested or the police were going to come round.
0:05:00 > 0:05:02With a rucksack...
0:05:02 > 0:05:04But apparently you do and it's literally the way you get
0:05:04 > 0:05:06rid of those red spider ants in your greenhouse.
0:05:06 > 0:05:09Right, we need our grater. Where's our grater gone?
0:05:09 > 0:05:11- I've got the grater here. - You've got the grater. Right.
0:05:11 > 0:05:14And what I want you to do is squeeze all the moisture...
0:05:14 > 0:05:16- I'm going to leave you to do that.- OK.- There you go.
0:05:16 > 0:05:20Nice and golden and then take them out and we're going to drain them on that paper, OK?
0:05:20 > 0:05:23- Right.- So, I'm going to squeeze the moisture out of the cucumber.
0:05:23 > 0:05:26- There we go. - So, you're basically cooking these until they're crisp, is that right?
0:05:26 > 0:05:28Yeah, what we're doing is...
0:05:28 > 0:05:32When you throw something in the fryer and it bubbles, it's the
0:05:32 > 0:05:36natural moisture in whatever you're cooking coming out of the food, into
0:05:36 > 0:05:38the oil, so that's what creates the bubble and so, really,
0:05:38 > 0:05:40you're almost dehydrating it.
0:05:40 > 0:05:42- OK.- There we go.
0:05:42 > 0:05:45Squeeze all that out. And we'll do the other half as well.
0:05:45 > 0:05:48- All right. How long do you leave this...?- Do you know what?
0:05:48 > 0:05:51You don't have to do it all if you don't want to.
0:05:51 > 0:05:55I prefer the firmness of the flesh after it's been cured.
0:05:55 > 0:05:58Up to three hours, I would say. As sort of a guide.
0:05:58 > 0:06:01Tell us about your pub because, literally,
0:06:01 > 0:06:03you have left the world of kind of fine dining.
0:06:03 > 0:06:07- A lot of chefs are doing this. - God, they miss me!- But it's true.
0:06:07 > 0:06:10You've spent your entire career chasing Michelin stars and that sort of stuff.
0:06:10 > 0:06:13Yeah, I caught one eventually, which was nice.
0:06:13 > 0:06:15And I think I got to a point...
0:06:15 > 0:06:18I think probably children brought it on.
0:06:18 > 0:06:20I became much more real about food
0:06:20 > 0:06:23and I just felt that I wanted to do something a little bit more
0:06:23 > 0:06:27earthy and so for me a gastropub was the way forward.
0:06:27 > 0:06:30I mean, I can't get it out of my system.
0:06:30 > 0:06:32I still do all that arty farty plating stuff,
0:06:32 > 0:06:36but we use much more rugged ingredients. I'm just chopping a chilli here.
0:06:36 > 0:06:38That water, you can still utilise that for dressings
0:06:38 > 0:06:40- and stuff like that. - Oh, absolutely.
0:06:40 > 0:06:42You could drink it if you really wanted to.
0:06:42 > 0:06:45- Right, are these onions OK? - They look absolutely lovely.
0:06:45 > 0:06:48Drain those on there and give them a good old pressing on the paper.
0:06:48 > 0:06:50- OK, I'll just drain those out. - Withdraw the oil. OK?
0:06:50 > 0:06:52Now, into here, into this pan,
0:06:52 > 0:06:56just going to take the lid off that, I'm going to add some oil.
0:06:56 > 0:06:58OK, so garlic and chilli in there, OK?
0:06:58 > 0:07:02- Talking about '80s, he's got white socks on.- I have.
0:07:02 > 0:07:05For Kim Wilde, I've got my white socks on!
0:07:05 > 0:07:07Right, cucumber in, OK?
0:07:07 > 0:07:11And then on top of that I'm going to add some soy sauce.
0:07:11 > 0:07:14A little bit of that. It's sort of a feeling, really.
0:07:14 > 0:07:16You add as much as you want to add. You can always add more later.
0:07:16 > 0:07:19A little bit of white wine vinegar. Some sugar.
0:07:19 > 0:07:22So, as with any pickle, you're just sort of going for that sweet
0:07:22 > 0:07:25- and sour balance. - Yeah.- That's really what you want.
0:07:25 > 0:07:28OK, and then finally we're going to throw in some spring onions.
0:07:28 > 0:07:31- There we go.- Is it the type of thing that you can make beforehand
0:07:31 > 0:07:33and it's better soaking and stuff like that,
0:07:33 > 0:07:37- or could you serve it straight out of the pan?- The cucumber pickle? It would develop,
0:07:37 > 0:07:40definitely the flavours would be better sort of 36 hours on.
0:07:40 > 0:07:43So, again, don't leave it till the last minute to make it.
0:07:43 > 0:07:45There we are. Throw that in. And then we'll just give that...
0:07:45 > 0:07:48I've got to say, this is the first ever time I've just been
0:07:48 > 0:07:51stood here, pressing onions in between kitchen paper.
0:07:51 > 0:07:53You've got to get all that oil out.
0:07:53 > 0:07:56- Got to get it out, mate. That's the way.- It's there. Nice and crispy.
0:07:56 > 0:07:59So, you can see that.
0:07:59 > 0:08:02It's warm, it's got the tang of the soy sauce,
0:08:02 > 0:08:04it's got the spice of the chilli.
0:08:04 > 0:08:06That is just right. Now, we're almost there.
0:08:06 > 0:08:09- Right.- We're going to put these into the blender.
0:08:09 > 0:08:13- It's a little food processor.- Yeah.
0:08:13 > 0:08:16So, they go in and then we're going
0:08:16 > 0:08:19to add to that some of these
0:08:19 > 0:08:21ingredients here.
0:08:21 > 0:08:23Some sugar and some salt
0:08:23 > 0:08:25and the red ones in the middle are dried red chillies, OK?
0:08:25 > 0:08:28There is a bit of sugar in Japanese food, isn't there?
0:08:28 > 0:08:30Yeah, there is. That sweet little tang is good.
0:08:30 > 0:08:34Dried red chillies, obviously, is going to give it a kick, so we're going to add plenty of those.
0:08:34 > 0:08:37Cos they look quite a sturdy bunch over there, to me.
0:08:37 > 0:08:40- They need waking up, it's early still. So if you blend that.- Right.
0:08:40 > 0:08:44Now, you're just basically taking this to a nice little crumb, really.
0:08:44 > 0:08:45Yeah, a nice little crumb.
0:08:45 > 0:08:47I have to say, I've never seen this...
0:08:47 > 0:08:50I don't know whether they're used to it. Have you seen this before?
0:08:50 > 0:08:53This technique? No, but I've noted it down, James.
0:08:53 > 0:08:54Yeah, it'll be on in his restaurant.
0:08:54 > 0:08:57He's got too many restaurants for his own good, that man.
0:08:57 > 0:08:59Right, OK. I'm just going to cut the salmon into a block.
0:08:59 > 0:09:02And what I should do, actually, is just wipe some of that salt
0:09:02 > 0:09:06- and sugar off. - Do you want me to make this wasabi? - I would love you to make the wasabi.
0:09:06 > 0:09:08This is powdered wasabi you've got here.
0:09:08 > 0:09:12Yeah, you can buy a tube of it. You don't have to use the powdered one, if you don't want to do that.
0:09:12 > 0:09:15- Which, of course, is Japanese horseradish. There you go.- Right,
0:09:15 > 0:09:18- OK. How are we doing? - I'm just getting the wasabi here.
0:09:18 > 0:09:20Right, you get the wasabi, I'll get this ready.
0:09:20 > 0:09:22A bit of water, that's all it is, this green colour.
0:09:22 > 0:09:24Put that on the board. There you go.
0:09:24 > 0:09:26It is actually quite fiery, this stuff.
0:09:26 > 0:09:29Yeah, again, use sparingly, if you don't like it fiery.
0:09:29 > 0:09:32I personally do.
0:09:32 > 0:09:35- I don't like it.- You don't like wasabi? You're joking!
0:09:35 > 0:09:39- No, I can't stand the stuff. - Oh, James! That's terrible!
0:09:39 > 0:09:42- I'll eat the other bit. - Oh, that's awful. Right, OK.
0:09:42 > 0:09:44A little bit more. Right, OK.
0:09:44 > 0:09:46We're just going to upturn that onto there.
0:09:46 > 0:09:49Give that a bit of a press, so that it sticks.
0:09:49 > 0:09:51Really, I'm using wasabi almost as a glue.
0:09:51 > 0:09:53For the crunch, right? So we turn that back, OK?
0:09:53 > 0:09:57- That looks great, that.- Lose the board for me, if that's all right.
0:09:57 > 0:09:58Turn that over there.
0:09:58 > 0:10:02And then we'll just take some nice slices. How many guests have we got?
0:10:02 > 0:10:05- I didn't count them. - Four. Five, including you.
0:10:05 > 0:10:08You can do six slices, but I won't eat the wasabi bit.
0:10:08 > 0:10:09Oh, all right. OK.
0:10:09 > 0:10:12So, nice and thick. You want a little bit of texture.
0:10:12 > 0:10:15- I'm going to get the pickle cos the idea is you want to... - Yeah, chill that down.
0:10:15 > 0:10:19- If you can go and get the other pickle.- OK. - I'll keep everybody happy over here.
0:10:19 > 0:10:22- This has been chilled for about an hour. Something like that. - There we go.
0:10:22 > 0:10:26Now, the secret about salmon is that what you want is a nice clean
0:10:26 > 0:10:30presentation, so just going to lay those slices back on the plate.
0:10:30 > 0:10:33There we go.
0:10:33 > 0:10:35- Looks so clean and so... - It does, doesn't it?
0:10:35 > 0:10:38- Looks great, doesn't it? - And you've got that crunch on top,
0:10:38 > 0:10:41which just gives it a bit of texture, which I think it needs.
0:10:41 > 0:10:44OK. And then cucumber pickle, love it.
0:10:44 > 0:10:47Right, give a good old dollop of this cos it's
0:10:47 > 0:10:49the sort of thing that everybody's going to love, this bit.
0:10:49 > 0:10:52There we go. All right, dollop that on there.
0:10:52 > 0:10:54And there you go, salmon sashimi, my style,
0:10:54 > 0:10:57with a shallot and chilli crunch and cucumber pickle.
0:10:57 > 0:10:58Easy as that.
0:11:03 > 0:11:06As Kim says, it's so cool. Well, it's so simple, isn't it, to make?
0:11:06 > 0:11:09- Yeah.- There you go. Have a seat, Paul.
0:11:09 > 0:11:11- And then dive in. This is where you get to taste.- Wow!
0:11:11 > 0:11:13- Thanks!- Taste this bit.- Fantastic. - And see what you think.
0:11:13 > 0:11:17But you mentioned the fact that you could use other types of fish as well.
0:11:17 > 0:11:19- Sea bass could be one of them. - Sea bass would be great.
0:11:19 > 0:11:22- Yeah, bream, I think, is very nice raw as well.- Yeah.
0:11:22 > 0:11:24- Any of those fish. - Quite oily as well.- Yeah.
0:11:24 > 0:11:27- Mm!- Yeah.- What do you think? - It's fantastic.- Is it all right?
0:11:27 > 0:11:29What about the shallot bit on the top?
0:11:29 > 0:11:31Dive in, guys. What about the shallot bit on the top?
0:11:31 > 0:11:34- I love that little crusty... - Oh, good!- I love it.
0:11:34 > 0:11:37The little crunchiness with the softness of the fish.
0:11:37 > 0:11:40There's something healthy as well. There's a good sort of feeling from eating it.
0:11:40 > 0:11:44Yeah, normally found in hotdogs and stuff like that, but you crisp it up and blend it.
0:11:44 > 0:11:48- That's a great little dish. Perfect for a nice little light starter. - I think so.
0:11:48 > 0:11:51I think so. It's up to Stuart to come up with the main course now.
0:11:51 > 0:11:54Delicious, I love it. And very low fat as well.
0:11:54 > 0:11:56I think the girls like it as well.
0:12:00 > 0:12:04Kim was wild for Paul's dish there, and what a great start to the show!
0:12:04 > 0:12:07Coming up, Vic Reeves enjoys tamarind and coconut lamb
0:12:07 > 0:12:09and vegetable stir fry. But before that,
0:12:09 > 0:12:12Rick Stein is cooking dishes that dreams are made of.
0:12:12 > 0:12:14Just watch out for the tide, Rick.
0:12:15 > 0:12:20I love the heat and tropical sense of Thailand, but I must say, it's
0:12:20 > 0:12:25great to get back to the purity of light and the quietness of Cornwall.
0:12:25 > 0:12:28But I still like to cook Thai food in Cornwall.
0:12:28 > 0:12:32This is a John Dory, pretty impressive looking beast,
0:12:32 > 0:12:35don't you think? Some people say it's ugly. I think it just...
0:12:35 > 0:12:38Well, it may look a bit glum, but not ugly.
0:12:38 > 0:12:42Anyway, the great thing about John Dory is it makes really good steaks.
0:12:42 > 0:12:45And ideal for this dish, which I'm now going to cook,
0:12:45 > 0:12:48which we got from Thailand again, from Hua Hin,
0:12:48 > 0:12:53and it's hard fried fish, with a red curry sauce.
0:12:53 > 0:12:57First of all, get my pan nice and hot and while I get that hot,
0:12:57 > 0:13:01I just want to talk about the red curry paste I'm going to make
0:13:01 > 0:13:03the sauce with. Now, they're all...
0:13:03 > 0:13:06Red curry pastes from Thailand are all subtly different.
0:13:06 > 0:13:11In this case, we've got turmeric, we've got cumin, we've got
0:13:11 > 0:13:16coriander, shallots, garlic, a little bit of paprika, ginger,
0:13:16 > 0:13:20red chillies, Chalky's favourite fish paste, called Belacan,
0:13:20 > 0:13:23which smells so much, and lemongrass.
0:13:23 > 0:13:25So I've wazzed that all up in a mortar
0:13:25 > 0:13:29and pestle to produce that lovely red curry paste.
0:13:29 > 0:13:32Now I'll just put a little bit of oil in this pan.
0:13:32 > 0:13:34And fry the curry paste hard.
0:13:36 > 0:13:39Just let that fry till quite a lot of the moisture's been driven off.
0:13:41 > 0:13:45And now some coconut milk. About just under half a pint, I suppose.
0:13:46 > 0:13:51Stir that around. Now, some brown sugar.
0:13:51 > 0:13:53And some fish sauce.
0:13:53 > 0:13:56A couple of tablespoons of fish sauce.
0:13:56 > 0:13:59And just leave that to simmer away gently.
0:13:59 > 0:14:02There's only one more ingredient to add at the end of that, fresh lime
0:14:02 > 0:14:05juice. It's much better if you can just put freshly squeezed
0:14:05 > 0:14:09lime juice in a sauce like that, right at the end, it really
0:14:09 > 0:14:12lifts the flavour. Fantastic. OK, that's nice and thickened up.
0:14:12 > 0:14:15I've only got the one burner, so I've got to put the wok with
0:14:15 > 0:14:18the oil on the top of it, just take my stands over.
0:14:18 > 0:14:21There we go. And on with the wok.
0:14:21 > 0:14:23I don't know if you've noticed behind me
0:14:23 > 0:14:27but it's happened in another programme we did before...
0:14:27 > 0:14:30Actually, it takes a long time doing these sort of things
0:14:30 > 0:14:33out of doors because what happens is you get helicopters coming over,
0:14:33 > 0:14:36then you get a little sort of biplane, you know, whizzing across.
0:14:36 > 0:14:39Then somebody starts a strimmer over there and you have to go
0:14:39 > 0:14:41and say, "Look, please, cut it off,"
0:14:41 > 0:14:44and then there's a little motorboat, with an outboard motor.
0:14:44 > 0:14:47And all these times, you have to stop and wait.
0:14:47 > 0:14:49And meanwhile, the blinking tide's coming in.
0:14:49 > 0:14:52And I'm just beginning to get my feet wet, but here we go.
0:14:52 > 0:14:54First one. Then the other.
0:14:54 > 0:14:56And that's going to take about two minutes,
0:14:56 > 0:14:59so while they're cooking, I'll just finish off the sauce.
0:14:59 > 0:15:01Which is now nicely reduced.
0:15:01 > 0:15:05And I'm just going to add a little bit of lime juice there,
0:15:05 > 0:15:08fresh lime juice, as I said. That'll give it a real zing.
0:15:10 > 0:15:13OK, I think we're just about there with the fish.
0:15:13 > 0:15:17See, it's all nice and crisped up now, so that's good.
0:15:17 > 0:15:19Nicely fried.
0:15:19 > 0:15:21And there's the other one.
0:15:21 > 0:15:24Butterflied out. That looks great!
0:15:24 > 0:15:27And now just to finish the dish.
0:15:29 > 0:15:31If you can't get John Dory like that,
0:15:31 > 0:15:34a steak of cod or monkfish would do. And now some sauce.
0:15:34 > 0:15:38It's lovely and fragrant and sour and hot,
0:15:38 > 0:15:40but above all, fresh tasting.
0:15:40 > 0:15:44And a good sprinkle of chopped coriander, just roughly chopped.
0:15:44 > 0:15:46And that's it.
0:15:46 > 0:15:48OK? Do you mind if I go now?
0:15:50 > 0:15:51Thanks.
0:15:54 > 0:15:58"Twas brillig, and the slithy toves
0:15:58 > 0:16:00"Did gyre and gimble in the wabe."
0:16:00 > 0:16:03That always makes me think of that time between sort of dreaming
0:16:03 > 0:16:06and waking, when you're never quite sure where you are.
0:16:06 > 0:16:08And when we're making these programmes,
0:16:08 > 0:16:11we're always thinking about recipes.
0:16:11 > 0:16:14And poor old Dave, he has these dreams where food is all
0:16:14 > 0:16:16tumbled together in strange, foreign places.
0:16:16 > 0:16:18Well, it was only a dream
0:16:18 > 0:16:21but I was inside the Walled City in Hong Kong and there was wires...
0:16:21 > 0:16:24There's something about other people's dreams that are
0:16:24 > 0:16:27- so boring, Dave. - There were wires everywhere.
0:16:27 > 0:16:29There were rats running round the place and I was undercover,
0:16:29 > 0:16:31cooking for these gangsters...
0:16:31 > 0:16:34Well, there's one thing you can say about dreams.
0:16:34 > 0:16:36If you've got something on your mind, you know
0:16:36 > 0:16:38inevitably you're going to dream about it.
0:16:38 > 0:16:39So I just thought,
0:16:39 > 0:16:43what a good idea just to try out what he was dreaming about and
0:16:43 > 0:16:46see if dreams can bring up the most wonderful dishes,
0:16:46 > 0:16:48the most wonderful stories.
0:16:48 > 0:16:50So, first of all, he said some fish,
0:16:50 > 0:16:52so start off with a bit of cod, I think.
0:16:52 > 0:16:54Just cut that up a little bit.
0:16:57 > 0:17:00And now prawns. Now, he said they should go in with the fish.
0:17:00 > 0:17:02I'm a bit disappointed about that
0:17:02 > 0:17:04because I like the texture of prawns,
0:17:04 > 0:17:08but in the spirit of science, we'll do exactly what he said.
0:17:12 > 0:17:16Now, an egg. The eggs that bind. That'll do.
0:17:16 > 0:17:19A little bit of a blend with the fish and the prawns,
0:17:19 > 0:17:21so one egg, I think, will do.
0:17:21 > 0:17:23In that goes.
0:17:25 > 0:17:26And that'll be great.
0:17:26 > 0:17:29So I'll just empty that out into this bowl
0:17:29 > 0:17:33and in goes the crab meat and just fold that in nicely.
0:17:33 > 0:17:36Now, he said a bit of breadcrumbs, so we'll just put about a couple
0:17:36 > 0:17:41of handfuls of that in, just to bind it up, to make it easy to mould out.
0:17:41 > 0:17:44And now for the flavourings. What was it? Lemon.
0:17:44 > 0:17:45Lemon zest first of all.
0:17:45 > 0:17:49This is obviously a bit of an Italian come Chinese dish.
0:17:49 > 0:17:52The Italian, the lemon zest and the basil, the Chinese, well,
0:17:52 > 0:17:55the balls cos they go in for lots of fish balls.
0:17:55 > 0:17:59So he must have been in a right old turmoil in his bed. Poor old Dave.
0:17:59 > 0:18:01So, mix those in. OK,
0:18:01 > 0:18:03that looks about right. Just try a little bit.
0:18:05 > 0:18:08Don't do that if you don't like raw fish, but I do.
0:18:08 > 0:18:10Actually, that's tasting pretty good.
0:18:10 > 0:18:12Maybe this has got some potential.
0:18:12 > 0:18:16I mean, you know what dreams are like normally. Forget it.
0:18:16 > 0:18:19You know, sort of... In your dreams, pasta.
0:18:19 > 0:18:21OK, I'll just do about six of these.
0:18:21 > 0:18:23I can't be bothered cos I just want to get on and cook
0:18:23 > 0:18:25this and see what it's like.
0:18:25 > 0:18:29So, we can start making the sauce now. First of all, some olive oil.
0:18:29 > 0:18:32And then some garlic.
0:18:32 > 0:18:35There we are. Nice lot of garlic. And some onion.
0:18:35 > 0:18:37Plenty of onion.
0:18:37 > 0:18:42Just stir that around a bit, just to get it nice and...
0:18:42 > 0:18:44Translucent's the word.
0:18:45 > 0:18:47And then some nice chopped tomato
0:18:47 > 0:18:49and we're going to use fresh tomatoes here.
0:18:49 > 0:18:51About 15, 20 of them.
0:18:51 > 0:18:53Stir them round.
0:18:53 > 0:18:56And now some herbs. Now, we'll have some bay leaves.
0:18:56 > 0:18:59Nice fresh bay leaves, about four of them, I suppose.
0:18:59 > 0:19:01And some fresh thyme.
0:19:01 > 0:19:03A couple of sprigs.
0:19:03 > 0:19:06That's good and now I think we'll have some vinegar.
0:19:06 > 0:19:10I like a good slug of red wine vinegar in something like this.
0:19:10 > 0:19:12Now, did he say wine? No, I don't think he did.
0:19:12 > 0:19:15Bit of salt.
0:19:15 > 0:19:17And plenty of pepper.
0:19:18 > 0:19:21And we'll just leave that to simmer away.
0:19:21 > 0:19:25So that's been going for about 20 minutes now and look,
0:19:25 > 0:19:28it's really nice and reduced and looking absolutely lovely.
0:19:28 > 0:19:31So I'm just going to force this sauce down through
0:19:31 > 0:19:33the conical strainer with the back of a ladle.
0:19:33 > 0:19:35Pushing everything through.
0:19:35 > 0:19:38Quite nice big holes in this conical strainer, so a lot of it'll
0:19:38 > 0:19:42go through, only the sort of really rough debris stays behind.
0:19:42 > 0:19:43Just put that back on the heat now.
0:19:43 > 0:19:46We'll just poach off these balls in it.
0:19:46 > 0:19:48Look at that. Look at the lovely coating on them.
0:19:48 > 0:19:53They'll just poach in about three, four, five minutes. Not much longer.
0:19:53 > 0:19:55Now, I've just got a big pot of water here.
0:19:55 > 0:19:57Remember, lots and lots of water when you cook pasta.
0:19:57 > 0:20:00This time Tagliatelle. Cooked it for about nine, ten minutes.
0:20:00 > 0:20:02Well salted water.
0:20:02 > 0:20:05Just take that colander and pour all the pasta
0:20:05 > 0:20:09into a nice big bowl ready to put on the fish balls and the sauce.
0:20:09 > 0:20:12And now, I think we'll just put four balls on this one.
0:20:12 > 0:20:15It's not a six ball dish, this.
0:20:15 > 0:20:18I'm just going to finish it off with a little, what we call,
0:20:18 > 0:20:20a chiffonade of basil.
0:20:20 > 0:20:24Look at that, lovely green basil and a good generous pinch of Parmesan.
0:20:25 > 0:20:28I'm getting quite excited, I really am, about this.
0:20:28 > 0:20:30It looks good. You know, why not?
0:20:30 > 0:20:31You have meatballs and pasta.
0:20:31 > 0:20:34If they're well-made like these are, of course,
0:20:34 > 0:20:38and the pasta perfectly cooked, al dente, why not fish balls?
0:20:38 > 0:20:42Well, this came out of a conversation about a dream.
0:20:42 > 0:20:45I think you've already heard what I think about people's dreams.
0:20:45 > 0:20:46Boring.
0:20:46 > 0:20:50But I've never tasted this before. Let's just see...
0:20:50 > 0:20:52Excuse the bits of pasta hanging everywhere.
0:20:55 > 0:20:57Hey.
0:20:57 > 0:20:58It's all right.
0:21:02 > 0:21:05Well, that's one way to create new recipes
0:21:05 > 0:21:08and there are so many great, easy dishes you can try at home
0:21:08 > 0:21:11and I've got another one to show you right now from my recent trip.
0:21:11 > 0:21:14It's a coconut tamarind lamb stir-fry.
0:21:14 > 0:21:18It uses, basically, this lovely loin of lamb that we've got on here,
0:21:18 > 0:21:22which is, kind of, the same to sort of a sirloin on beef, really.
0:21:22 > 0:21:24Obviously, it's a smaller piece.
0:21:24 > 0:21:26But I'm going to stir-fry that with tamarind, coconut milk,
0:21:26 > 0:21:28some mizuna leaves, which is different,
0:21:28 > 0:21:31you can get these from supermarkets now, these little mizuna leaves.
0:21:31 > 0:21:33Different... Try it.
0:21:33 > 0:21:36Very different to rocket as well, not as peppery
0:21:36 > 0:21:38but a different sort of taste, really good.
0:21:38 > 0:21:41- Ginger...- It's a weak rocket. - Yes, it's like a weak rocket.
0:21:41 > 0:21:43I think it's a great, great herb, that.
0:21:43 > 0:21:47Then we've got some cabbage and all manner of different things just put into a stir-fry.
0:21:47 > 0:21:49I'm just going to, basically, thinly slice our lamb
0:21:49 > 0:21:52and stir-fry that together and then take it out and let it rest,
0:21:52 > 0:21:54and then stir-fry the rest of the stuff.
0:21:54 > 0:21:57- I think I cooked this, this week. - Did you?- Yeah.
0:21:57 > 0:22:00- On Monday or Tuesday, I think.- You do all the cooking at home, don't you?
0:22:00 > 0:22:04- Yeah. Not all of it. Nancy cooked last night...- Right.
0:22:04 > 0:22:06- She made a cowboy pie, which was very good.- Right.
0:22:06 > 0:22:08A cowboy pie?
0:22:08 > 0:22:13- Minced beef, beans, haricot beans. - All right, OK.
0:22:13 > 0:22:16Bit of that in there. We throw all that lot in.
0:22:16 > 0:22:18We stir-fry this. Very, very hot.
0:22:18 > 0:22:20That's probably a bit too hot.
0:22:20 > 0:22:23But we just get a bit of colour on that...
0:22:24 > 0:22:26..and that's done.
0:22:27 > 0:22:32- So, Vic Reeves, this is your life. - Yes, please.- Born James Moir.- Yeah.
0:22:32 > 0:22:37- Father, grandfather - same name, same birthday.- Yes.
0:22:37 > 0:22:40- How weird is that?- Yes, I know. All from Leeds.- All from Leeds.
0:22:40 > 0:22:42Failed all exams at school apart from art.
0:22:42 > 0:22:46That's right, but that was in 1975 and the whole nation failed.
0:22:46 > 0:22:48JAMES LAUGHS
0:22:48 > 0:22:50It was.
0:22:50 > 0:22:54The amount of work I put in to me history, geography,
0:22:54 > 0:22:56and I should have won. I should have...
0:22:56 > 0:22:58A crown should have been awarded to me,
0:22:58 > 0:23:00the amount of work I put into that.
0:23:00 > 0:23:03Yeah, but fast forward ten years, the same thing was happening.
0:23:03 > 0:23:06- In 1988, I failed cookery at school.- Yeah.
0:23:06 > 0:23:09And the only exam that I passed was art.
0:23:09 > 0:23:11But passing just art was enough qualification to get you
0:23:11 > 0:23:14into art college, be a mechanic or be a chef.
0:23:14 > 0:23:16That's all I wanted to do.
0:23:16 > 0:23:19I ended up being a mechanic but I wanted to go to art school.
0:23:19 > 0:23:22But questions were raised that year, let me tell you, in parliament.
0:23:22 > 0:23:24In parliament!
0:23:24 > 0:23:26That's nicely done.
0:23:26 > 0:23:28So why did you pursue art as a career, then?
0:23:28 > 0:23:29You're doing it now...
0:23:29 > 0:23:33I'm doing it now but when I grew up the thing to do was to, you know,
0:23:33 > 0:23:38get a job and get something that was going to last for a while.
0:23:38 > 0:23:41So my dad said, go and work in a factory.
0:23:41 > 0:23:46So I did for about four years and decided this isn't what I want to
0:23:46 > 0:23:49do, I'm not going to spend the rest of me life doing this, so I fled.
0:23:49 > 0:23:51- Right.- Without finishing my apprenticeship.
0:23:51 > 0:23:54We may have come from the same sort of area in Yorkshire
0:23:54 > 0:23:57because I was told, when I was a kid, that you couldn't pursue art
0:23:57 > 0:23:59as a career, that was the only exam that I passed,
0:23:59 > 0:24:01because all the wealthy artists were all dead.
0:24:01 > 0:24:05- Well, my dad said...- You need to get a proper job.- Yeah, exactly.
0:24:05 > 0:24:08So he said, "Do you know any artists who have been successful?"
0:24:08 > 0:24:10So I said, "Andy Warhol."
0:24:10 > 0:24:12He went, "Pfft, look at him."
0:24:12 > 0:24:14- David Hockney.- Yeah.
0:24:14 > 0:24:16So it wasn't really the done thing.
0:24:16 > 0:24:19It was, you know, go and get a job, but my dad did say later on
0:24:19 > 0:24:22he wished he'd said, "Yeah, go to art school."
0:24:22 > 0:24:24Which I did do eventually.
0:24:24 > 0:24:27But comedy came about when you were a group of kids just messing around.
0:24:27 > 0:24:30Is that where you fell in love with it or got the idea of it?
0:24:30 > 0:24:32Yes, we messed about. We were in a...
0:24:32 > 0:24:35There were five of us, five mates called The Fashionable Five.
0:24:35 > 0:24:39We were a kind of a musical group but more of an adventure group.
0:24:39 > 0:24:42JAMES LAUGHS Adventure group!
0:24:42 > 0:24:44- We used to have fun.- Right.
0:24:44 > 0:24:46That's what it was all about and, you know, so we...
0:24:46 > 0:24:48Having fun as a teen.
0:24:48 > 0:24:51And how did you break away from that and then go into stand up?
0:24:51 > 0:24:54Because you then started off with your little one-man tour,
0:24:54 > 0:24:57- didn't you?- No, it wasn't a tour, it wasn't really stand-up, either.
0:24:57 > 0:25:00I'd left art school and put on what I considered to be
0:25:00 > 0:25:04- a bit of performance art on a stage in a pub...- Right.
0:25:04 > 0:25:08..in South London, at Goldsmiths Tavern. And it was...
0:25:08 > 0:25:12- I called it Vic Reeves' Big Night Out.- Right.
0:25:12 > 0:25:15So... It was just like, you know, it was different every week.
0:25:15 > 0:25:18It wasn't really stand-up, there wasn't a routine.
0:25:18 > 0:25:20It was just like, let's have fun...
0:25:20 > 0:25:23- Wasn't that where you met Bob, was it?- Yeah, he was in the audience.
0:25:23 > 0:25:25People say he was heckling
0:25:25 > 0:25:27but I don't think Bob's ever heckled in his life.
0:25:27 > 0:25:29He was just there as a mate, a mate of a mate.
0:25:29 > 0:25:33I said to him, "Here, do you fancy coming on the stage next week
0:25:33 > 0:25:36"and saying these lines?"
0:25:36 > 0:25:39I think he had to give me a cheque for all the marvellous work
0:25:39 > 0:25:42I'd done for some charity, which was a big con.
0:25:42 > 0:25:44JAMES CHUCKLES
0:25:44 > 0:25:46That was all... I said,
0:25:46 > 0:25:48"You bring this massive cheque on and I'll boast about it."
0:25:48 > 0:25:51Right. And how did TV come about from that then,
0:25:51 > 0:25:53putting the two together?
0:25:53 > 0:25:56We went from there to the Albany Empire, which is a bigger theatre,
0:25:56 > 0:25:59which held about 350 people and we did the same thing.
0:25:59 > 0:26:05We had a show which was about three hours long of very mixed content...
0:26:05 > 0:26:09- Right. - ..and it was different every week.
0:26:09 > 0:26:13So I put on six and then a lot of people turned up and there's a gap,
0:26:13 > 0:26:16and then another series of six of these live shows,
0:26:16 > 0:26:19and word got out, and people were coming from all around the country.
0:26:19 > 0:26:21So word got out and then...
0:26:21 > 0:26:26Jonathan Ross was down and Jools Holland, you know,
0:26:26 > 0:26:29and word got about.
0:26:29 > 0:26:33Eventually, there was Channel 4 and Alan Yentob from...
0:26:33 > 0:26:37Sir Michael Grade and Alan Yentob were in the audience one night
0:26:37 > 0:26:39and they both wanted us to go and...
0:26:39 > 0:26:44That sort of, the total mix of stuff, you never know what's
0:26:44 > 0:26:47going to happen, has followed you, you know, Shooting Stars...
0:26:47 > 0:26:51- It's unbounded enthusiasm. - But it is.
0:26:51 > 0:26:55As a guest, you really haven't got a clue what's about to happen.
0:26:55 > 0:26:58You've been a guest and we don't let anyone know what's happening.
0:26:58 > 0:27:02A lot of these panel shows that, kind of, let people know what's up
0:27:02 > 0:27:04and give them, almost, give them lines to read.
0:27:04 > 0:27:06But you know what it's like when you come on our show,
0:27:06 > 0:27:09- you haven't a clue what's going to happen. - You definitely haven't got a clue.
0:27:09 > 0:27:12But that spirit's still there with your new thing you're doing now.
0:27:12 > 0:27:14It's aimed at kids but adults can watch it as well.
0:27:14 > 0:27:17- The Ministry Of Curious Stuff. - Tell us how that came about.
0:27:17 > 0:27:21Well, I did a book about two years ago called
0:27:21 > 0:27:23Vic Reeves' Vast Encyclopaedia Of World Knowledge
0:27:23 > 0:27:26which was... It was full of semi-truths.
0:27:26 > 0:27:30And it kind of.. Someone at the Beeb said,
0:27:30 > 0:27:34- "Shall we make a TV show out of this for kids?"- Yeah.
0:27:34 > 0:27:38That's how it started and then it developed into what it is now,
0:27:38 > 0:27:40which is, I'm the boss,
0:27:40 > 0:27:44I'm the minister of this government department
0:27:44 > 0:27:47who finds out information from the kids,
0:27:47 > 0:27:52and then explains it via the gift of sketches and nonsense.
0:27:52 > 0:27:54With the help of other people
0:27:54 > 0:27:56because you've got Dan Skinner as well.
0:27:56 > 0:27:58Dan Skinner, who's Angelos in Shooting Stars,
0:27:58 > 0:28:00he's playing Captain Length-Width.
0:28:00 > 0:28:03- Who's brilliant in it, I have to say.- He's great.
0:28:03 > 0:28:05We've got a good, kind of, rapport going on.
0:28:05 > 0:28:09It's quite an old-fashioned type of comedy that we do in it,
0:28:09 > 0:28:12which is good for adults and good for kids, but it's good for adults.
0:28:12 > 0:28:16But it's quite an old-fashioned, sort of, cross talk,
0:28:16 > 0:28:18- sort of '50s radio style. - This is for CBBC, is it? CBBC?
0:28:18 > 0:28:20CBBC, yeah.
0:28:20 > 0:28:22Right, I've got everything in there.
0:28:22 > 0:28:25The lamb's gone back in, we've got the tamarind,
0:28:25 > 0:28:28we've got the coconut milk, everything's gone back in there.
0:28:28 > 0:28:30Now, as well as all that, you're an author,
0:28:30 > 0:28:33you're an artist with all your shows and doing bits and pieces,
0:28:33 > 0:28:37but you're starting your comedy show, tell us about that.
0:28:37 > 0:28:39Is it one-man stand-up or...?
0:28:39 > 0:28:44Well, we're going to do, we haven't done a live tour for, I think,
0:28:44 > 0:28:4715 years, probably more than 15 years.
0:28:47 > 0:28:51So we're going to try some stuff out in Leeds,
0:28:51 > 0:28:56at the Leeds City Varieties in March.
0:28:56 > 0:28:59- We're going to do three days there and try some stuff out.- Right.
0:28:59 > 0:29:01I was thinking...
0:29:01 > 0:29:04We'll try different, old characters, something old, something new.
0:29:04 > 0:29:07But I was thinking, you know, for merchandise,
0:29:07 > 0:29:11because I've been doing quite a bit of pottery recently, I might make...
0:29:11 > 0:29:14- You're making your own range? - ..make some mugs.
0:29:14 > 0:29:17Instead of merchandise selling T-shirts and that,
0:29:17 > 0:29:19I fancy having a craft stall.
0:29:19 > 0:29:21JAMES LAUGHS
0:29:21 > 0:29:24- Having handmade mugs... - Yeah, that's a good idea.
0:29:24 > 0:29:25..macrame hats.
0:29:25 > 0:29:29You could sell some of your chutneys.
0:29:29 > 0:29:31Yeah, that would be quite good. There you go.
0:29:31 > 0:29:35- We've got the lamb there. Best of luck with that.- That looks good.
0:29:35 > 0:29:38- What's that you've put it on? - Banana leaf.
0:29:38 > 0:29:41That local ingredient to Yorkshire.
0:29:43 > 0:29:45- Could you eat that? - No, I wouldn't eat it.
0:29:45 > 0:29:48They normally wrap it up and cook fish in it and bits and bobs.
0:29:48 > 0:29:50This looks like what I made earlier this week.
0:29:50 > 0:29:53Let's see if you can do any... Oh, look at that. That's nice.
0:29:53 > 0:29:56- Lamb's still pink, see.- I'll have a bit of that and a bit of that.
0:29:56 > 0:29:59- That's how you cook it and then literally put it back in after... - I love tamarind.
0:30:03 > 0:30:05- It's quite minty.- Yeah.
0:30:07 > 0:30:10Erm, there's quite an English thing going on about it as well
0:30:10 > 0:30:13- with that mint.- It's cooked by a Yorkshireman, yeah.
0:30:13 > 0:30:15The only thing English in there is the lamb and the mint
0:30:15 > 0:30:17but other than that, it's not far off.
0:30:21 > 0:30:23A craft stall at a comedy gig?
0:30:23 > 0:30:26I think I'd stick with the signed DVDs, please, Vic.
0:30:26 > 0:30:29Now, after a couple of Asian-inspired dishes to start the show,
0:30:29 > 0:30:31it's over to Jun Tanaka who's making a dish
0:30:31 > 0:30:35out of only the finest British ingredients.
0:30:35 > 0:30:36What's on the menu? What's this?
0:30:36 > 0:30:39So this is a Street Kitchen dish which is like a business
0:30:39 > 0:30:42that I started with a really good friend of mine, Mark Jankel,
0:30:42 > 0:30:46and it's a street food business, and we launched last year in May
0:30:46 > 0:30:50and we've got, we bought one of those vintage Airstream trailers...
0:30:50 > 0:30:52Ah, right, yeah.
0:30:52 > 0:30:57And we have one in Liverpool Street and we serve, kind of,
0:30:57 > 0:31:01British bistro dishes for a price of a chilled sandwich.
0:31:01 > 0:31:04- And this is one of them? - This is one of the dishes.- This is..
0:31:04 > 0:31:06What have you got there, the neck?
0:31:06 > 0:31:09Yeah, this is the pork neck which I've brined.
0:31:09 > 0:31:11Brining, I absolutely love, brining.
0:31:11 > 0:31:15Got water, some salt, sugar, garlic and rosemary,
0:31:15 > 0:31:20and I've just left the pork in the brine for about 10 hours
0:31:20 > 0:31:23and it just gives it this seasoned taste,
0:31:23 > 0:31:26it gives it this wonderful flavour and also it keeps it really moist.
0:31:28 > 0:31:29And that's the confit side of it?
0:31:29 > 0:31:32Because normally we'd do that with duck legs, salted,
0:31:32 > 0:31:34and that's the brine, wet brine, but you do that with dry,
0:31:34 > 0:31:36and then you cook it in duck fat. You're doing it with...
0:31:36 > 0:31:39- Rapeseed oil.- Rapeseed oil, which I've got the last remaining
0:31:39 > 0:31:42bottle in Britain, to make my mayonnaise in here.
0:31:42 > 0:31:44Don't split it, then.
0:31:44 > 0:31:46I'll try not to. There you go.
0:31:46 > 0:31:48OK, so get rid of that.
0:31:48 > 0:31:52And the pork neck, you can ask your butcher to get it for you
0:31:52 > 0:31:55but you can use pork belly, pork shoulder,
0:31:55 > 0:31:57anything that's got some fat running through it
0:31:57 > 0:31:59will work beautifully with this.
0:31:59 > 0:32:00It takes about four hours to cook.
0:32:00 > 0:32:02Now, you say you can re-use that oil
0:32:02 > 0:32:05but you can't deep-fry in rapeseed oil, I suppose, can you?
0:32:05 > 0:32:07- Yeah, you could.- Can you?
0:32:07 > 0:32:10I mean, I don't see the point of deep frying in rapeseed oil,
0:32:10 > 0:32:12- it seems kind of a waste. - No, but if you do this dish,
0:32:12 > 0:32:15you'll have rapeseed oil for the rest of your life, won't you, really?
0:32:15 > 0:32:18- Yeah, that's true.- Yeah.
0:32:18 > 0:32:21OK, we've got the pork neck which has been cooked.
0:32:21 > 0:32:25Just test it with a metal skewer, if it slides in easily,
0:32:25 > 0:32:27then it's perfectly cooked.
0:32:27 > 0:32:29And all that rapeseed oil, just put it into the fridge
0:32:29 > 0:32:33- and then you can re-use it, over and over again.- OK.
0:32:33 > 0:32:37And then, just going to roll it up when it's slightly warm,
0:32:37 > 0:32:41just to shape it into a nice kind of sausage shape.
0:32:41 > 0:32:43- Right.- This is hot.
0:32:43 > 0:32:45Ah!
0:32:45 > 0:32:48- It's a bit chilly in here today, isn't it?- It is a bit.
0:32:48 > 0:32:51Or maybe it's because we were in hot countries before.
0:32:51 > 0:32:54- You've been to Thailand, haven't you?- Yeah. Just got back yesterday.
0:32:54 > 0:32:57Amazing, amazing street food in Thailand.
0:32:57 > 0:32:59Some of the best in the world, I think.
0:33:00 > 0:33:03Roll it up really tightly, loads of clingfilm.
0:33:03 > 0:33:07You're doing this with the neck, not often a piece of meat that you
0:33:07 > 0:33:10use, but you could use lamb neck as well, which is fantastic.
0:33:10 > 0:33:14- Yeah.- That's also available. - It's all those forgotten cuts.
0:33:14 > 0:33:18- I love cooking forgotten cuts.- And very inexpensive, as well.- Exactly.
0:33:18 > 0:33:20But packed full of flavour.
0:33:20 > 0:33:22- Roll it up.- I assume they use it for sausage meat normally.
0:33:22 > 0:33:25- You've got the mayonnaise which hasn't split.- Yeah!
0:33:27 > 0:33:29I had some underneath just ready for him.
0:33:30 > 0:33:33There you go. Love a bit of mayonnaise.
0:33:33 > 0:33:35- Are you proud you made mayonnaise? - I'm pleased with that.
0:33:35 > 0:33:38PANEL LAUGHS
0:33:40 > 0:33:41OK, once it sets...
0:33:41 > 0:33:44Five years of doing this and 30 years studying catering
0:33:44 > 0:33:46and now I'm doing coleslaw. But go on, then.
0:33:46 > 0:33:52- And just slice it into nice, sort of, one centimetre pieces.- Right.
0:33:52 > 0:33:57- And it sets really, really firm in the fridge.- Yeah.
0:33:57 > 0:33:59Blowtorch? Maybe?
0:33:59 > 0:34:01I'm getting it on there first
0:34:01 > 0:34:03because I've got to make the coleslaw.
0:34:03 > 0:34:04Get that nice and hot.
0:34:04 > 0:34:09And now I'm just going to caramelise the outside of the pork neck
0:34:09 > 0:34:12- just to give it a nice crispy shell. - Right.
0:34:12 > 0:34:15This is the thing you want to do in advance, you can keep that...
0:34:15 > 0:34:18- I suppose that also freezes well. - Yes.
0:34:18 > 0:34:21And in the fridge, that will keep for a week, no problem at all.
0:34:21 > 0:34:24- So, about this Street Food, then... - Yeah?
0:34:24 > 0:34:28..the idea is it's like a mobile kitchen, I suppose.
0:34:28 > 0:34:30Is it a kitchen or is it just, you make it in one place
0:34:30 > 0:34:33and take it with you? Is that the kind of idea?
0:34:33 > 0:34:35We have a production kitchen in Battersea which we launched,
0:34:35 > 0:34:38well, last year in May.
0:34:38 > 0:34:41And then we launched a hatch in that production kitchen
0:34:41 > 0:34:44so you can buy food there, Monday to Friday for lunch,
0:34:44 > 0:34:48and also we've got this vintage Airstream trailer, which is
0:34:48 > 0:34:51one of those American caravans, and we converted it.
0:34:51 > 0:34:54I didn't think you'd have a white caravan like we have in the UK,
0:34:54 > 0:34:57you know, one of those things, thought you'd have something fancy.
0:34:57 > 0:34:58Yeah, it looks like a...
0:34:58 > 0:35:01It's a pretty cool thing.
0:35:01 > 0:35:04- And then converted it and then we can move that around.- Right.
0:35:04 > 0:35:06And then we serve...
0:35:06 > 0:35:09We take all the food from the production kitchen in Battersea,
0:35:09 > 0:35:11load up the trailer and take it down to Liverpool Street,
0:35:11 > 0:35:13and then serve lunch.
0:35:13 > 0:35:15There you go.
0:35:15 > 0:35:17Easy as that. Give you more ideas for Marlow, you see.
0:35:17 > 0:35:20- I was thinking about that.- As if you're not busy enough.- Hot dog van.
0:35:20 > 0:35:22Hot dog van!
0:35:23 > 0:35:27But street food in this country has got a bad reputation still,
0:35:27 > 0:35:28hasn't it?
0:35:28 > 0:35:31- Yeah.- It's kind of taking it to a different level.
0:35:31 > 0:35:35I don't know, there's many people waking up this morning with
0:35:35 > 0:35:38a doner kebab stuck to their face. You know what I mean?
0:35:40 > 0:35:43Don't deny it, Robert, we've all done it.
0:35:43 > 0:35:46I know. Scraped it off.
0:35:46 > 0:35:50- Right, I'll lift this off. - Can you crush those potatoes?
0:35:50 > 0:35:52- Yes, I'll do that as well. - Bit of butter.
0:35:52 > 0:35:55- So this dressing...- Yeah.
0:35:55 > 0:35:58- We need the peppers to go in there.- Yeah, I'll do that as well.
0:35:58 > 0:36:01- You're working hard today, chef. - Little bit of vinegar goes in.
0:36:05 > 0:36:07On the gas and with a blowtorch.
0:36:10 > 0:36:14So, dressing - you've got parsley, mint and basil.
0:36:14 > 0:36:17Little bit of English mustard goes in there.
0:36:17 > 0:36:20Little bit of the white wine vinegar.
0:36:20 > 0:36:24- Have you got any rapeseed oil left? - Yes, I've got that.- Where's that?
0:36:24 > 0:36:26- Here.- Ah.
0:36:27 > 0:36:31Rapeseed oil goes in. And then we're going to add a roasted green pepper.
0:36:32 > 0:36:35And that kind of helps to hold the whole, sort of, sauce together.
0:36:35 > 0:36:38Hardly a roasted green pepper, though, is it really?
0:36:38 > 0:36:41- Burnt green pepper.- Yeah. - That's right.
0:36:41 > 0:36:44- Is that enough?- Yeah. - Right, there you go.
0:36:44 > 0:36:47That goes straight into cold water.
0:36:47 > 0:36:50Just move that out of the way.
0:36:50 > 0:36:52Right, so we've got raw celeriac going in here which is remoulade,
0:36:52 > 0:36:56which is a fancy sort of French dish which is made with mustard and...
0:36:56 > 0:36:59Grain mustard.
0:36:59 > 0:37:01But because you're using all-British ingredients,
0:37:01 > 0:37:04- we've got it with English mustard. - Exactly.
0:37:04 > 0:37:07Is that quite difficult to find, literally, the entire menu?
0:37:07 > 0:37:09It's really difficult.
0:37:09 > 0:37:13And the thing about it is, to do it in a restaurant where you need
0:37:13 > 0:37:17a varied, extensive menu, it's almost impossible.
0:37:17 > 0:37:20But because we only serve four dishes per day, which we change
0:37:20 > 0:37:25regularly, it actually makes it a little bit more realistic.
0:37:25 > 0:37:27And it's a challenge.
0:37:27 > 0:37:30I wanted to do 99.9% British produce
0:37:30 > 0:37:35but Mark, my business partner and a really good friend of mine,
0:37:35 > 0:37:38I mean, he wanted 100%, he wanted to keep it really pure.
0:37:38 > 0:37:42And so, we don't use lemon, black pepper, no vanilla...
0:37:42 > 0:37:45No vanilla. Butter's allowed though.
0:37:45 > 0:37:48- Butter is allowed, yeah.- Little bit of that.- But in moderation.
0:37:48 > 0:37:51PANEL LAUGH
0:37:51 > 0:37:54- I'll leave you a little bit. - And obviously, rapeseed oil.- Yeah.
0:37:55 > 0:37:57If you can find any, that is.
0:37:57 > 0:38:01- Right, so we're just mashing this up.- Yeah.
0:38:01 > 0:38:03- Half the green pepper goes in.- Yeah.
0:38:04 > 0:38:07Just get rid of this. And then just blend it up to make the dressing.
0:38:07 > 0:38:08OK.
0:38:08 > 0:38:10To finish it off,
0:38:10 > 0:38:13we're going to dress some mixed leaves with the sauce...
0:38:13 > 0:38:15MACHINE WHIRS
0:38:15 > 0:38:18Here you go. There's your plate.
0:38:21 > 0:38:23So that's just white wine vinegar, in there, yeah?
0:38:23 > 0:38:26White wine vinegar, mustard, roasted green pepper and the herbs.
0:38:26 > 0:38:28And this roasted pepper, you've just plunged it in water
0:38:28 > 0:38:31just gets rid of the skin, you see. Nice and simple.
0:38:32 > 0:38:36Often you would roast these for a lot longer
0:38:36 > 0:38:38but this is a much quicker way of doing it.
0:38:40 > 0:38:43Let's face it, we've invested in two blowtorches to do Tom's dish,
0:38:43 > 0:38:46- you might as well use them up. - It's the new chef's tool.
0:38:46 > 0:38:49Sous vide and water baths, not any more, it's all about the blowtorch.
0:38:49 > 0:38:52The trouble is, you're not going to be able to find one
0:38:52 > 0:38:54this afternoon even if you want one.
0:38:54 > 0:38:56- There you go, right. - Can you get the coleslaw?
0:38:56 > 0:38:58Got what? Coleslaw's done.
0:38:59 > 0:39:03Bit retro here today. Coleslaw, chicken chasseur.
0:39:03 > 0:39:05Yeah. There you go.
0:39:05 > 0:39:09- This dressing, put a little bit of that in there.- Yes, please.
0:39:09 > 0:39:11Touch of this dressing.
0:39:11 > 0:39:14- How's it taste? - There you go. Black pepper.
0:39:16 > 0:39:19That you can't find in the UK but you admit that for your bit.
0:39:19 > 0:39:21Did you pout black pepper in it?
0:39:21 > 0:39:23I've been banging on about...
0:39:23 > 0:39:25That was salt.
0:39:25 > 0:39:28LAUGHTER
0:39:29 > 0:39:30Just get it on the plate.
0:39:32 > 0:39:34A little bit of the...
0:39:34 > 0:39:38If anybody asks, just say we haven't washed the lettuce.
0:39:38 > 0:39:40PANEL LAUGHS
0:39:44 > 0:39:46Sauce goes on top.
0:39:47 > 0:39:51And that is your confit pork neck with carrots,
0:39:51 > 0:39:54cabbage and celeriac coleslaw and a herb dressing.
0:39:54 > 0:39:56With a little bit of black pepper. Sorry about that.
0:40:02 > 0:40:04There we go, right.
0:40:04 > 0:40:05You get to dive into this one.
0:40:05 > 0:40:07The food just keeps coming to you, see, Robert.
0:40:07 > 0:40:10- I think we're in the right seats. - Let's build your appetite up.
0:40:10 > 0:40:13Dive into that. That would work really well with lamb.
0:40:13 > 0:40:16But I suppose that dressing's kind of like a salsa verde
0:40:16 > 0:40:19- but you obviously can't use capers or gherkins.- Or anchovies.
0:40:19 > 0:40:22It makes it a bit challenging but, actually,
0:40:22 > 0:40:25- when you taste it you don't really miss it.- Yeah.
0:40:25 > 0:40:28- Mm. Beautiful.- Happy with that? - Mm.- Happy with that.
0:40:28 > 0:40:32- So you're not going to get any. - No. I'm the wrong end.
0:40:37 > 0:40:40Poor old Tom wasn't getting a look-in there, was he?
0:40:40 > 0:40:43Although there was a lot of rapeseed oil, my word, it looked really good.
0:40:43 > 0:40:46Now next, it's over to the wonderful Keith Floyd
0:40:46 > 0:40:48who's walking in Memphis.
0:40:59 > 0:41:02My head is running with Jerry Lee Lewis songs, with Elvis Presley songs.
0:41:02 > 0:41:05I'm coming to Memphis for the first time.
0:41:05 > 0:41:06You know, would you believe it, my luck,
0:41:06 > 0:41:09I pick up the paper at the airport... What is it?
0:41:09 > 0:41:113rd February 1989, and what does it say?
0:41:11 > 0:41:14"Rock hero was robbed of his future. Tribute to Buddy Holly."
0:41:14 > 0:41:18Buddy Holly died 30 years ago today, just as I'm hitting Memphis.
0:41:18 > 0:41:21And Don McLean wrote that wonderful song, do you remember?
0:41:21 > 0:41:25American Pie. That was, he wrote about the day the music died.
0:41:25 > 0:41:28But the music hasn't died. It is still going on here.
0:41:28 > 0:41:30And I know for sure,
0:41:30 > 0:41:33I ain't going to be stuck inside a mobile with the Memphis blues again.
0:41:36 > 0:41:40Memphis was so named by General Jackson after the capital
0:41:40 > 0:41:43of Ancient Egypt because the river reminded him of the Nile.
0:41:43 > 0:41:47More importantly, Memphis is the kitchen of rock and roll.
0:41:47 > 0:41:49What would you eat for your dinner, for example?
0:41:49 > 0:41:51- I must say the barbecue. - The barbecue.
0:41:51 > 0:41:53Barbecued ribs or shoulder.
0:41:55 > 0:41:57They're both Memphis specialties and they're very good.
0:41:57 > 0:42:00And what about the women? Have you got some pretty women in Memphis?
0:42:00 > 0:42:03There's some pretty women in Memphis. Fact is, we're outnumbered.
0:42:03 > 0:42:06- We've got about nine to each man in this city.- Nine women to each man?!
0:42:06 > 0:42:08That's about right.
0:42:08 > 0:42:11Tell your ma, tell your pa, I'm going to take you back to Arkansas.
0:42:11 > 0:42:16# Tell your mamma, tell your pa, tell your uncle, tell your aunt
0:42:16 > 0:42:20# Tell your brother, tell your cousin, tell the queen
0:42:21 > 0:42:23# I want to go back to Arkansas
0:42:24 > 0:42:26# Hey, heeeey
0:42:26 > 0:42:28# All right, baby
0:42:32 > 0:42:34# See the girl with the diamond ring
0:42:34 > 0:42:36# She knows how to shake my thing, all right
0:42:36 > 0:42:39# Hey-heeey
0:42:39 > 0:42:41# All right
0:42:41 > 0:42:44# I'm gonna play a bit of piano for you, boy... #
0:42:59 > 0:43:02POLICE SIREN
0:43:05 > 0:43:07# What do you like about that?
0:43:08 > 0:43:10# Well, go
0:43:10 > 0:43:12# Go little Queenie, go
0:43:12 > 0:43:13# Oooo
0:43:13 > 0:43:15# Go
0:43:15 > 0:43:17# Go little Queenie, go
0:43:18 > 0:43:20# Go, go little Queenie, go. #
0:43:41 > 0:43:44If the overwhelming ambience of this place doesn't get to you,
0:43:44 > 0:43:46then you are brain dead.
0:43:46 > 0:43:49I mean, I know this is a cookery programme,
0:43:49 > 0:43:51but rock and roll is like cookery too.
0:43:51 > 0:43:53Ask any good cook, he'll tell you what he needs, he needs three things.
0:43:53 > 0:43:55He calls it his trinity.
0:43:55 > 0:43:58Like in Louisiana, it's bell peppers, onions and celery.
0:43:58 > 0:44:01For rock and roll, you need blues, you need gospel, you need jazz.
0:44:01 > 0:44:03And that's exactly what they did here.
0:44:03 > 0:44:06This is the kitchen of rock and roll.
0:44:06 > 0:44:09This is the microphone that Elvis used for his first song.
0:44:09 > 0:44:11So, let's get cooking.
0:44:11 > 0:44:13# Well, that's all right, mama
0:44:13 > 0:44:16# That's all right for you
0:44:16 > 0:44:18# That's all right, mama
0:44:18 > 0:44:20# Just anyway you do
0:44:20 > 0:44:22# Well, that's all right
0:44:22 > 0:44:24# That's all right
0:44:24 > 0:44:27# That's all right now, mama
0:44:27 > 0:44:30# Anyway you do... #
0:44:30 > 0:44:33If you want, what they call, dine home-cooking,
0:44:33 > 0:44:34Buntyn's is the place.
0:44:34 > 0:44:37Elvis used it for the odd half dozen cheese burgers.
0:44:37 > 0:44:41Anyway, this restaurant celebrates Southern cooking with fried chicken,
0:44:41 > 0:44:45ochre, black-eyed peas, turnip greens, the whole nine yards.
0:44:45 > 0:44:48It's like the ode to Billy Joe. And it's always packed.
0:44:48 > 0:44:51If you ain't there by twelve, try another place.
0:44:55 > 0:44:58# Humble me, oh Lord
0:44:59 > 0:45:02# Humble me
0:45:03 > 0:45:07# Humble me and let me do thy will... #
0:45:07 > 0:45:11Nobody wants to play rhythm guitar behind Jesus.
0:45:11 > 0:45:13Everybody wants to be the lead singer in the band,
0:45:13 > 0:45:16so the song goes. But where would we be without gospel?
0:45:16 > 0:45:18There'd be no rock and roll for a start.
0:45:18 > 0:45:21But this church belongs to an old chum of Martin Luther King,
0:45:21 > 0:45:25the Reverend James Cutter and his wife, Portia.
0:45:25 > 0:45:27One day he told a man,
0:45:27 > 0:45:31said if you is asked for gold, one man,
0:45:31 > 0:45:34said go on too.
0:45:34 > 0:45:37If somebody ask you for your coat and you only give them
0:45:37 > 0:45:40your top coat, give them your overcoat.
0:45:40 > 0:45:43And if they slap you on one cheek, turn the other cheek.
0:45:43 > 0:45:45We are all out of step with Jesus.
0:45:45 > 0:45:47You all know that's true.
0:45:47 > 0:45:50You hit me, I'm going to hit you back.
0:45:50 > 0:45:52# Humble me
0:45:52 > 0:45:57# Humble me, oh Lord
0:45:57 > 0:46:01# Humble me
0:46:01 > 0:46:05# Humble me and let me do thy
0:46:05 > 0:46:08- # Will.- #
0:46:13 > 0:46:15This here...
0:46:15 > 0:46:17This is here is, erm...
0:46:18 > 0:46:21..smoked hen.
0:46:21 > 0:46:23Chicken.
0:46:23 > 0:46:28Now, this was a smoked with a Texas briquette,
0:46:28 > 0:46:33type of wood, in one of the things back in the church there.
0:46:33 > 0:46:36Y'all try that, I want all of you to try that.
0:46:36 > 0:46:39Now, this, if you don't believe this is good,
0:46:39 > 0:46:42I dare you to bite into it.
0:46:42 > 0:46:44This is prime beef.
0:46:45 > 0:46:47And it's smoked too.
0:46:47 > 0:46:52This was smoked in a certain special gravy by me.
0:46:52 > 0:46:56Now, over here...
0:46:56 > 0:46:59I don't ordinarily go to church on Wednesdays,
0:46:59 > 0:47:01but this is no ordinary church.
0:47:01 > 0:47:04It's a family affair and they call it the eating church.
0:47:04 > 0:47:06This place is always full.
0:47:06 > 0:47:09After a fun session of praising the lord, it's time to praise the cook.
0:47:09 > 0:47:13And the cooking smells seep through the little church.
0:47:13 > 0:47:15So I thought it would be a brilliant idea
0:47:15 > 0:47:17to cook for him his own kitchen.
0:47:17 > 0:47:20But I feel like I'm knocking on heaven's door.
0:47:20 > 0:47:22OK, Clive, down to the business.
0:47:22 > 0:47:25This is Floyd's American Pie, this is the cookery spetch...sketch.
0:47:25 > 0:47:27Let's go for it, OK.
0:47:27 > 0:47:31Over here, we're going to start with some yams, the sweet potato.
0:47:31 > 0:47:33OK, this is what we need. We need some peppers.
0:47:33 > 0:47:36We're going round to your right, Clive. OK?
0:47:36 > 0:47:38We need some black-eyed peas. Remember that song?
0:47:38 > 0:47:40Tallahatchie Bridge.
0:47:40 > 0:47:42Black-eyed peas, passed around the black-eyed peas.
0:47:42 > 0:47:43The turnip greens.
0:47:43 > 0:47:46The greens that we would throw away and feed to the animals in Britain.
0:47:46 > 0:47:49Swing on over here if you can, Clive, to some tomato sauce.
0:47:49 > 0:47:52OK, then to my little trinity.
0:47:52 > 0:47:55My trinity of onions, peppers and garlic.
0:47:55 > 0:47:58Over here to my red pepper and my chilli powder.
0:47:58 > 0:48:02Over here to nutmeg, sugar, and butter, and vanilla essence.
0:48:02 > 0:48:07Over here to my diced little bits of fat pork.
0:48:07 > 0:48:09Smoked or salted, it's up to you.
0:48:09 > 0:48:12But what is the star of this dish, I hear you cry?
0:48:12 > 0:48:15The star is something that most of you would be horrified
0:48:15 > 0:48:18to even think of.
0:48:18 > 0:48:20Look at it.
0:48:21 > 0:48:22This is chitlins.
0:48:22 > 0:48:27I was brought up in a village near Milverton in Somerset, England,
0:48:27 > 0:48:30and chitlins were big there and chitlins are big in Memphis.
0:48:30 > 0:48:33OK, Clive, you're going to walk round here
0:48:33 > 0:48:34because I have to do some business.
0:48:34 > 0:48:38This is quite tricky, this is a real take, we're doing it for real,
0:48:38 > 0:48:41there'll be no cuts. I've never cooked this dish before,
0:48:41 > 0:48:43I'm cooking for some real, real people.
0:48:43 > 0:48:45So I've got to start things going.
0:48:45 > 0:48:49Clive, if you can come very close into this strange looking mess.
0:48:49 > 0:48:53Those are my pieces of chitlins which I cut up and blanched
0:48:53 > 0:48:55for about three hours in gently simmering water,
0:48:55 > 0:49:00with onions and bell peppers, until, in fact, they're like little
0:49:00 > 0:49:04pieces of squid, or little pieces of calamari, something like that.
0:49:04 > 0:49:06But I have to make a sauce for those.
0:49:06 > 0:49:08Leave those where they are for the moment.
0:49:08 > 0:49:11In goes my trinity into the pan here straight away.
0:49:13 > 0:49:15Right, they've got to bubble and simmer
0:49:15 > 0:49:17in a soulful and meaningful way.
0:49:17 > 0:49:19I'm going to take you round some of the other things
0:49:19 > 0:49:22that I have been doing. In here I've got my yams.
0:49:22 > 0:49:25You notice I've tried to cut them in a nice way just to make
0:49:25 > 0:49:27the presentation look really rather good.
0:49:27 > 0:49:29I've got some things to go in there to make these yams,
0:49:29 > 0:49:31they're going to be called candied yams.
0:49:31 > 0:49:35Stay with it, Clive, because into our yams we put a couple
0:49:35 > 0:49:38of ounces of butter, like that, in their cooking water.
0:49:38 > 0:49:42We've put a load of sugar and a load of grated nutmeg.
0:49:42 > 0:49:46And we just let all that melt down and simmer softly.
0:49:46 > 0:49:50Right, these are the famous black-eyed peas. OK?
0:49:50 > 0:49:54I soaked a load of these peas in water overnight
0:49:54 > 0:49:58and then I fried off a few little pieces of that smoked pork,
0:49:58 > 0:50:01the back pork, the belly of the pork, covered them in water
0:50:01 > 0:50:04and simmered them for about three hours until they're all nice
0:50:04 > 0:50:05and gently going.
0:50:05 > 0:50:08So, that's quite good, that's simmering away there now.
0:50:08 > 0:50:10What's going to happen here,
0:50:10 > 0:50:12because I don't understand the controls of this cooker
0:50:12 > 0:50:16and things like that, every now and again Clive might have to take
0:50:16 > 0:50:19a wonderful shot of one of those slow Southern fans
0:50:19 > 0:50:21that spin round in the kitchen.
0:50:21 > 0:50:24When you see that, you know that I might have muddled something
0:50:24 > 0:50:25or forgotten something.
0:50:25 > 0:50:27Clive, the fan's turning.
0:50:33 > 0:50:36Listen to the mighty, mighty Rhythm Hounds from Memphis Tennessee,
0:50:36 > 0:50:38we hope you've all had a good time out here this evening.
0:50:38 > 0:50:41I hope you all stick around, we've got some R&B music coming up for you.
0:50:41 > 0:50:43Y'all are here on a special night,
0:50:43 > 0:50:45this evening we're doing some filming for a special show.
0:50:45 > 0:50:47A special cooking show, ladies and gentlemen.
0:50:47 > 0:50:50This is the Rhythm Hounds, salute the vegetables,
0:50:50 > 0:50:52ladies and gentlemen!
0:50:52 > 0:50:54UPTEMPO SOUL MUSIC
0:51:27 > 0:51:28Don't worry, be happy.
0:51:28 > 0:51:31The music hasn't died, it's merely stopped for the moment.
0:51:31 > 0:51:35Just to recap on my yams, remember I boiled them in water,
0:51:35 > 0:51:38then I added sugar, butter, nutmeg and a little drop
0:51:38 > 0:51:41of vanilla essence, and a little tablespoonful of tomato sauce.
0:51:41 > 0:51:43OK, they're simmering away.
0:51:43 > 0:51:47Down to my trinity, remember, the onions, the garlic and the peppers.
0:51:47 > 0:51:49I've also added some tomato sauce to that.
0:51:49 > 0:51:52I must now add a little red pepper.
0:51:52 > 0:51:53In we go to make it a little bit spicy,
0:51:53 > 0:51:56and a little bit of paprika, OK.
0:51:56 > 0:51:57Stir. Twiddle, twiddle, twiddle.
0:51:57 > 0:52:00Right, I've now got to do the turnip greens. Very simple.
0:52:00 > 0:52:03Into the hot pan go my little lardons, OK.
0:52:03 > 0:52:05Sizzle, sizzle, sizzle.
0:52:05 > 0:52:07Just stir those round a second.
0:52:08 > 0:52:10Get those whizzing away like that.
0:52:10 > 0:52:13The turnip greens, which are going to reduce down an awful lot,
0:52:13 > 0:52:15a little bit like spinach, they go on top. OK.
0:52:15 > 0:52:19Now, you might like to add salt to this or you might not want to
0:52:19 > 0:52:22add salt to it, it's up to you, because they're quite bitter.
0:52:22 > 0:52:24A little bit of water into there.
0:52:24 > 0:52:26And up to the fan.
0:52:45 > 0:52:47In days of old when knights were bold
0:52:47 > 0:52:49and telegraph poles weren't invented,
0:52:49 > 0:52:51and indeed even before Sainsbury's and Tesco's,
0:52:51 > 0:52:55a man from Memphis invented the world's first supermarket.
0:52:55 > 0:52:56He called it Piggly Wiggly.
0:52:57 > 0:53:00Must have been off his trolley, John.
0:53:00 > 0:53:03DRAMATIC PIANO MUSIC PLAYS
0:53:25 > 0:53:29Right, so now we're down to the real critical business here.
0:53:29 > 0:53:33I'm flouring egg-washed, my little pieces of chitlin which have
0:53:33 > 0:53:35to be deep-fried in this very hot fat.
0:53:35 > 0:53:38One, two. Three, four. Five, six.
0:53:38 > 0:53:40And the other trouble is, I've got to try
0:53:40 > 0:53:43and get this food absolutely hot, absolutely right for some people who
0:53:43 > 0:53:46were raised on this kind of food.
0:53:46 > 0:53:48And I'm a Brit in Memphis.
0:53:48 > 0:53:52Some of those of you at home who do quite like me,
0:53:52 > 0:53:53I'm fighting for this, OK.
0:53:53 > 0:53:58I mean, I want the Reverend Cutter and Portia, his wife,
0:53:58 > 0:54:00to eat my food real.
0:54:00 > 0:54:03Now, it could go wrong because I've got about 30 seconds to fry,
0:54:03 > 0:54:06deep dry these things, and in the meantime,
0:54:06 > 0:54:08I've got to serve up the rest of it.
0:54:08 > 0:54:10OK, right.
0:54:10 > 0:54:14Put that over there. Right, leave that alone. Come over here.
0:54:14 > 0:54:16- These are my turnip greens.- Argh!
0:54:16 > 0:54:18Never mind anybody kicking the table.
0:54:18 > 0:54:20That's turnip greens, OK, cooked my way.
0:54:23 > 0:54:24These are yams.
0:54:24 > 0:54:26My way.
0:54:27 > 0:54:28OK.
0:54:29 > 0:54:32I'm worried about my fatty things there.
0:54:32 > 0:54:34These are my black-eyed peas, my way.
0:54:34 > 0:54:37And I left the whole big piece of rind in there to get all
0:54:37 > 0:54:40the flavour into the black-eyed peas, OK.
0:54:40 > 0:54:41Right, now then.
0:54:41 > 0:54:44This is a go situation, this is real.
0:54:44 > 0:54:46Erm, I've lost a spoon.
0:54:46 > 0:54:50- OK. It's all right.- Don't forget the sauce.- And my sauce.
0:54:51 > 0:54:52My sauce goes on the plate.
0:54:52 > 0:54:55Now, I don't know what they're going to say to me
0:54:55 > 0:54:57because this is a spicy chilli sauce made from my trinity,
0:54:57 > 0:55:01made from the peppers, made from the spices.
0:55:01 > 0:55:03And what I want to do...
0:55:03 > 0:55:05..is put these chitlins right on the top.
0:55:05 > 0:55:07And here we go.
0:55:07 > 0:55:09And this is where it's at.
0:55:09 > 0:55:12I mean, this is either where it's at or where it's not at, OK.
0:55:18 > 0:55:21Dr Cuttler, please come and try it.
0:55:21 > 0:55:26Please tell me if, and Clive back me as I do this, and try and get...
0:55:26 > 0:55:29Sit down, my darlings, please do.
0:55:29 > 0:55:33Please try and taste this and when you do, Clive,
0:55:33 > 0:55:36that is my Memphis on a plate.
0:55:37 > 0:55:39James...
0:55:39 > 0:55:41- Can I call you James?- James is fine.
0:55:41 > 0:55:46James, please, and Portia, try what I have tried to do for you.
0:55:47 > 0:55:50With no knowledge, with no understanding,
0:55:50 > 0:55:53except just a belief that it could happen.
0:55:55 > 0:55:58That I could cook you some food. You can tell the truth about this.
0:55:58 > 0:56:02- I'm going to try the chitlins. - OK, because he likes chitlins.
0:56:02 > 0:56:04I love the Southern chitlins.
0:56:08 > 0:56:09Mm.
0:56:11 > 0:56:14- Mm!- The greens are interesting. - Mm, the chitlins...
0:56:14 > 0:56:17I'm going to give you an honorary citizenship to cooking...
0:56:19 > 0:56:21..in America.
0:56:21 > 0:56:24- So, America's Memphis, isn't it? - Black-eyed peas is good.
0:56:25 > 0:56:27- Mm-hm.- Is it all right?
0:56:27 > 0:56:30Is it roughly right or is it 100 miles away?
0:56:30 > 0:56:33- No, the black-eyed peas are delicious.- Yeah.
0:56:35 > 0:56:38- What about...? - The greens is chewlicious.
0:56:41 > 0:56:43- It past delicious. - Now let's taste the yams.
0:56:45 > 0:56:46Mm.
0:56:46 > 0:56:50I can appreciate someone that do a job
0:56:50 > 0:56:52and like for it to be well.
0:56:53 > 0:56:56And I think you've done a good job on this food.
0:56:56 > 0:56:58This, like, taste like... The greens, if you look...
0:56:58 > 0:57:01If the camera could show that, the greens taste just like
0:57:01 > 0:57:02the good old Southern greens.
0:57:02 > 0:57:05And you have nothing to be ashamed of.
0:57:05 > 0:57:07And the chitlins is delicious.
0:57:09 > 0:57:11Delicious. And they are hot.
0:57:11 > 0:57:15But they're not hot enough for my wife, Mrs Cutter.
0:57:15 > 0:57:18And the black-eyed peas, my mother used to make them like that.
0:57:18 > 0:57:24This brought back memories that I shall ever be grateful for...
0:57:25 > 0:57:28..in the black-eyed peas. They're just right.
0:57:28 > 0:57:32The touch is there. And also the candied yams that...
0:57:32 > 0:57:35There's flavour there that's strictly Southern.
0:57:39 > 0:57:42Great stuff from Keith there as ever.
0:57:42 > 0:57:44The king of cooking following in the footsteps
0:57:44 > 0:57:45of the king of rock and roll.
0:57:45 > 0:57:48We've still got plenty more to come on today's
0:57:48 > 0:57:50Saturday Kitchen Best Bites so don't go anywhere just yet.
0:57:50 > 0:57:52Coming up -
0:57:52 > 0:57:54John Torode and Cary Docherty battle it out
0:57:54 > 0:57:56in the Saturday Kitchen Omelette Challenge.
0:57:56 > 0:57:58Spice man Cyrus Todiwala is flying the Scottish flag
0:57:58 > 0:58:01as he prepares two tasty haggis treats.
0:58:01 > 0:58:04He makes a three-bird haggis soup, flavoured with cumin,
0:58:04 > 0:58:07ginger and coriander, and then serves it alongside traditional
0:58:07 > 0:58:11haggis potato cakes with a fried egg and spicy ketchup on top.
0:58:11 > 0:58:14And Spice Girl Emma Bunton faces her food heaven or food hell.
0:58:14 > 0:58:16Will she get her food heaven -
0:58:16 > 0:58:19lobster ravioli with a lobster sauce, samphire and baby carrots?
0:58:19 > 0:58:22Or her food hell - lime and chilli monkfish tail
0:58:22 > 0:58:24with a pea guacamole and tomato salsa?
0:58:24 > 0:58:27Will the studio guests be nice to Baby Spice
0:58:27 > 0:58:29or will they be a little more scary?
0:58:29 > 0:58:32You're going to have to keep watching to find out.
0:58:32 > 0:58:35Next up, Peter Lloyd is serving up an incredible seafood starter
0:58:35 > 0:58:38using a whole host of exotic ingredients.
0:58:38 > 0:58:41So we're doing a black pepper shrimp with oven-dried pineapple,
0:58:41 > 0:58:44jicama and some pea shoots. The pepper's got a nice hearty heat
0:58:44 > 0:58:46to it, so good for a winter warmer as well.
0:58:46 > 0:58:48Then we're going to try and balance that with
0:58:48 > 0:58:51the sweetness of the pineapple, which we're going to oven-dry.
0:58:51 > 0:58:54We're going to get through to that jicama in a minute but you want me to get on with this pineapple.
0:58:54 > 0:58:58- If you can start prepping the pineapple for me, I'm going to start on the sauce.- OK.
0:58:58 > 0:59:00We're going to take a couple of cloves of garlic.
0:59:00 > 0:59:01Just give that a nice little...
0:59:01 > 0:59:04Where does your love of this sort of Asian food come from?
0:59:04 > 0:59:06It's certainly not from your training.
0:59:06 > 0:59:07You were classically French trained?
0:59:07 > 0:59:10Yeah, classically French trained at the Dorchester.
0:59:10 > 0:59:11Really did lots of modern European cooking
0:59:11 > 0:59:15but always travelled to South East Asia in my holidays.
0:59:15 > 0:59:20So Thailand, Malaysia, Hong Kong, and just always got into the food.
0:59:20 > 0:59:24Once I joined the Sanderson Hotel, there we had a Malaysian restaurant.
0:59:24 > 0:59:27Took that on board and then joined Spice Market.
0:59:27 > 0:59:30The beautiful thing about Spice Market is it covers
0:59:30 > 0:59:31all South East Asian food.
0:59:31 > 0:59:36So we've got everything from Vietnam to Malaysia, Thailand, Singapore.
0:59:36 > 0:59:38Beautiful, fragrant flavours.
0:59:38 > 0:59:41Now, this is a restaurant in the heart of a hotel
0:59:41 > 0:59:44- but right in the heart of London as well.- Yeah, absolutely.
0:59:44 > 0:59:46We're right on Leicester Square, part of the W. And, erm...
0:59:46 > 0:59:49Two floors, open-plan kitchen,
0:59:49 > 0:59:51got the guys cooking on the woks in front of all the guests.
0:59:51 > 0:59:54- Yeah. - So it's a really nice visual...
0:59:54 > 0:59:57- I believe you've been, Michael, no? - Yes, I was there in November.
0:59:57 > 1:00:00I haven't been back since but I will be.
1:00:00 > 1:00:02THEY LAUGH
1:00:02 > 1:00:07So we're just going to start by frying off a tablespoon of ginger.
1:00:07 > 1:00:08Yeah.
1:00:08 > 1:00:10And our chopped garlic.
1:00:12 > 1:00:14The ginger's just been grated. Quite a bit of ginger.
1:00:14 > 1:00:16Yeah, equal quantities of ginger and garlic.
1:00:16 > 1:00:18I'm just going to sweat those down.
1:00:18 > 1:00:20We don't want to get too much colour on the, erm...
1:00:22 > 1:00:25- ..on the ginger and garlic otherwise it'll start to go bitter.- Right.
1:00:27 > 1:00:30Now, the pineapple, you're sort of drying this out in the oven
1:00:30 > 1:00:34- but it's not dry-dry, it's...- No. - ..soft.- Yes, absolutely, semi-dry.
1:00:34 > 1:00:37We just want to concentrate the sugars in the pineapple,
1:00:37 > 1:00:39it's going to give us a nice sweetness, a bit of balance
1:00:39 > 1:00:42against the heat of that black pepper we were talking about.
1:00:42 > 1:00:45OK. You don't put anything on it? Just as it is, in the oven.
1:00:45 > 1:00:49That's it, in the oven. Oven-dry them at 90 degrees for about
1:00:49 > 1:00:52two hours and that'll give you a really nice sticky texture.
1:00:52 > 1:00:55- I supposed you could do this in a hot cupboard, maybe, somewhere like that?- Yeah, hot cupboard.
1:00:55 > 1:00:58- At the restaurant we use a dehydrator as well.- Yeah.
1:01:00 > 1:01:03That's a fancy name for a hot cupboard, though, isn't it?
1:01:03 > 1:01:06- Yeah, it is, yeah. It's one of my chef toys.- Exactly.
1:01:06 > 1:01:08So we've got that going on there.
1:01:08 > 1:01:10We're going to add some spring onions,
1:01:10 > 1:01:14- so we've got two spring onions going in there and we're just going to cook those down.- Yeah.
1:01:15 > 1:01:18- That's all in there. - There we are.- Thank you.
1:01:18 > 1:01:21Now, although this is hot, the chilli, the spice, I take it,
1:01:21 > 1:01:23is going to come from these bits here that you're...
1:01:23 > 1:01:26Spice is really just going to come from the pepper.
1:01:26 > 1:01:28So we're going to take the pepper corns,
1:01:28 > 1:01:30put them in our mortar and pestle.
1:01:30 > 1:01:33We just want to grind them lightly, we don't want to make them too fine.
1:01:33 > 1:01:36Now, this isn't just black pepper as we know it, you've got some...
1:01:36 > 1:01:39We're using a fancy named pepper called Sarawak,
1:01:39 > 1:01:43which is from Malaysia, from the Borneo region.
1:01:44 > 1:01:46Really fragrant and it's going to add some nice heat.
1:01:46 > 1:01:48Where do you get all of that, then?
1:01:48 > 1:01:51Is that stuff you can get off the internet or where would you buy that?
1:01:51 > 1:01:55The... There's the spice stall in Notting Hill.
1:01:55 > 1:01:58But I'm quite lucky because I've got China Town just on my doorstep
1:01:58 > 1:02:01so if ever I'm in short supply I can get all my stuff from there.
1:02:01 > 1:02:03So that's sweating down.
1:02:03 > 1:02:06We're then going to add some fermented black beans.
1:02:06 > 1:02:08This is going to give us our saltiness to the dish.
1:02:08 > 1:02:10They've just been salted and dried.
1:02:10 > 1:02:13- Just rinse them off to take away the excess salt.- Right.
1:02:13 > 1:02:16- Just pop those straight into the sauce.- Yeah.
1:02:16 > 1:02:18And then we've got two different types of soy sauce.
1:02:18 > 1:02:20We're using a light soy sauce
1:02:20 > 1:02:23and we're also using a sweetened soy sauce called Kecap Manis.
1:02:24 > 1:02:28- A spoon there.- Yeah. But it's sticky, is that.- Yeah, very sticky.
1:02:28 > 1:02:31You can see it's almost like a molasses.
1:02:31 > 1:02:33So it's just been sweetened down with palm sugars
1:02:33 > 1:02:36and that's where our sweetness is going to come from.
1:02:38 > 1:02:40And some more sugar.
1:02:42 > 1:02:45Sugar in there.
1:02:45 > 1:02:47Some lime juice for some sourness.
1:02:47 > 1:02:48A bit of tartness.
1:02:48 > 1:02:52I suppose, I mean, looking at London and how it's changed over the years
1:02:52 > 1:02:54and you've been, certainly working in London over those years,
1:02:54 > 1:02:57the Asian sort of style of cooking has been
1:02:57 > 1:02:59an influence for all manner of different chefs, really.
1:02:59 > 1:03:02- Doesn't have to be an Asian restaurant now.- Absolutely.
1:03:02 > 1:03:05I think Jean-Georges was one of the first chefs, really,
1:03:05 > 1:03:08when he opened Vong quite a few years go,
1:03:08 > 1:03:10really brought that Asian influence,
1:03:10 > 1:03:13more fusion back then, to London's streets.
1:03:13 > 1:03:17But now there's lots of...lots of options to eat in London
1:03:17 > 1:03:19with this type of food.
1:03:19 > 1:03:21So I'm just going to reduce that sauce down slightly.
1:03:21 > 1:03:24It's gone nice and syrupy, and then we're just going to pop this
1:03:24 > 1:03:28- into our food processor just to blend it all together.- Right.
1:03:30 > 1:03:32I'll just turn that wok up a bit, there you go.
1:03:32 > 1:03:35These prawns, I'm basically just... You want them just peeled
1:03:35 > 1:03:39- and the head off.- That's right.
1:03:39 > 1:03:43- For presentation we're going to cut them completely in half.- Right.
1:03:43 > 1:03:46Take the veins out. Is this because of the speed to cook
1:03:46 > 1:03:48or they just curl up when they're...?
1:03:48 > 1:03:51It just changes the presentation because they'll curl and twist.
1:03:51 > 1:03:52Yeah.
1:03:52 > 1:03:54- OK.- There we go.
1:03:55 > 1:03:58- Take this over here. - Right, we're there with that.
1:03:58 > 1:04:01Now, I know these beans and bits and pieces will work well with fish
1:04:01 > 1:04:04as we're doing it here, but this also would work, great with steak,
1:04:04 > 1:04:06looking at the colour of that.
1:04:06 > 1:04:10Yeah, absolutely. This is a really good alternative to steak au poivre.
1:04:10 > 1:04:14- You could serve this with a ribeye, it's going to work really well.- OK.
1:04:14 > 1:04:17- Prawns are ready.- There you are, there's that one ready.
1:04:17 > 1:04:19A little bit of oil.
1:04:20 > 1:04:22I'll blend that one up.
1:04:24 > 1:04:27So is this a type of dish you have on at the restaurant?
1:04:27 > 1:04:30- Or would this be a special?- No, this is one of the dishes on our menu.
1:04:30 > 1:04:34We actually did this for the Taste of London food festival. Erm...
1:04:35 > 1:04:39And we came second place out of 40 restaurants in London for this dish.
1:04:39 > 1:04:41- For this one dish? - This one dish came second, yeah.
1:04:41 > 1:04:44- We had some pretty healthy competition as well.- Right.
1:04:44 > 1:04:46Just going to add a little salt.
1:04:46 > 1:04:48What was the first place one? Do you know?
1:04:48 > 1:04:51First place was Club Gascon with their marmite foie gras.
1:04:51 > 1:04:53JAMES CHUCKLES Right.
1:04:55 > 1:04:57There you go.
1:04:57 > 1:04:59OK, so just going to saute those off.
1:04:59 > 1:05:01There's a sink in the back there.
1:05:01 > 1:05:03I'll put the tap on so you can wash your hands.
1:05:03 > 1:05:06So you're cooking these quite quickly, these ones.
1:05:06 > 1:05:09- They don't take long to cook. - I can see that they curl while they're cooking.- Yeah, they curl.
1:05:09 > 1:05:12Now, tell us about this. This is what you mentioned earlier.
1:05:12 > 1:05:14- What is this?- So it's jicama.
1:05:14 > 1:05:17Spelt with a J, pronounced with a H.
1:05:17 > 1:05:20- Right. - It's like a sweet root vegetable.
1:05:20 > 1:05:23Texture's a cross between a potato and an apple.
1:05:23 > 1:05:26You can eat it raw but it's going to add a nice fresh crunch to our dish.
1:05:26 > 1:05:30- Never seen this in my life. Have you?- No, never before.- Jicama.
1:05:30 > 1:05:32Where do you buy that from? Where's it...?
1:05:32 > 1:05:36All of the Asian stores have got it, certainly in China Town.
1:05:36 > 1:05:39- OK, we're going to add a little bit of this sauce.- Can you eat it raw?
1:05:39 > 1:05:42- Is it a sort of...? - Yes, absolutely, raw.
1:05:42 > 1:05:45The Malaysians use it a lot for things like their popiah
1:05:45 > 1:05:48and stuff like that, like a vegetable spring roll.
1:05:48 > 1:05:51Just going to add our sauce to our prawns.
1:05:52 > 1:05:55And that's going to give them a nice coat.
1:05:56 > 1:05:59I'll put the plate there so it's ready for you.
1:06:01 > 1:06:03OK. Where did my spoon go?
1:06:04 > 1:06:07- Spoons are at the end, there you go. - Just grab a spoon.
1:06:07 > 1:06:09- So you just want me to dice this up, do you?- Please, yes.
1:06:09 > 1:06:11Just like a fine brunoise.
1:06:12 > 1:06:14Those prawns really didn't take long to cook.
1:06:14 > 1:06:17You can see, because of the way we've cut them, they're going
1:06:17 > 1:06:19to curl up and it's going to enhance our presentation.
1:06:21 > 1:06:23There's that.
1:06:24 > 1:06:27Prawns look fantastic. Very simple as well.
1:06:29 > 1:06:32- And then there's... - I'll leave you to put that on.
1:06:32 > 1:06:34Remember, all of today's studio recipes, including this one from
1:06:34 > 1:06:38Peter, are of course on our website, go to bbc.co.uk/saturdaykitchen.
1:06:38 > 1:06:41Now, this is the pineapple but if you see that, it's almost...
1:06:41 > 1:06:45It's still nice and soft. All those sugars have really concentrated now.
1:06:45 > 1:06:48- Right.- And then we're just going to take a little bit of this jicama.
1:06:48 > 1:06:51- Like that... - If you can't get this jicama,
1:06:51 > 1:06:54and I know my mother won't be able to get it up in Yorkshire,
1:06:54 > 1:06:57- what are you going to use?- Water chestnuts.- Water chestnuts?- Yeah.
1:06:57 > 1:07:00Even the tinned ones, if you can't get fresh water chestnuts
1:07:00 > 1:07:02then the tinned ones work really well.
1:07:02 > 1:07:04It's going to give you that fresh, raw crunch to the dish.
1:07:04 > 1:07:06Then just finish over with some pea shoots...
1:07:06 > 1:07:09It's like a radish sort of texture, isn't it? Like, watery as well.
1:07:09 > 1:07:12That's it. So that's our black pepper shrimp,
1:07:12 > 1:07:15some sundried pineapple and pea shoots and jicama.
1:07:15 > 1:07:17How good does that look?
1:07:22 > 1:07:26The first dish on Saturday Kitchen, you're coming back.
1:07:26 > 1:07:28It's great.
1:07:28 > 1:07:29Very good.
1:07:29 > 1:07:33It looks fabulous. See what it tastes like. Dive into that.
1:07:33 > 1:07:35You've actually probably tried something similar to this
1:07:35 > 1:07:37- if you've been to the restaurant. - Yes.
1:07:37 > 1:07:40- I don't think I had this dish, though.- Those pineapples are great.
1:07:40 > 1:07:42Yeah, they're great, aren't they?
1:07:42 > 1:07:44The idea with the pineapple is, you have the prawn
1:07:44 > 1:07:45and you get that heat from the black pepper,
1:07:45 > 1:07:48and then you follow it with a piece of the pineapple
1:07:48 > 1:07:50and it gives you a break in between each piece.
1:07:50 > 1:07:53We marinate them in stock syrup. Do you do that first?
1:07:53 > 1:07:55No, just completely dry.
1:07:55 > 1:07:57- Very nice.- Happy with that? - Very, very nice.
1:08:01 > 1:08:04I think Michael was bowled over and hit for six there
1:08:04 > 1:08:06by Peter's sumptuous shrimp starter.
1:08:06 > 1:08:09Now it's time for another Saturday Kitchen Omelette Challenge
1:08:09 > 1:08:13as newcomer Cary Docherty aims to stake his place on the
1:08:13 > 1:08:16leaderboard as he takes on Saturday Kitchen regular John Torode.
1:08:17 > 1:08:19Right, time for the Omelette Challenge.
1:08:19 > 1:08:22John, you're on the board, 25.76 seconds.
1:08:22 > 1:08:24Cary, who would you like to beat? It's your first time on here.
1:08:24 > 1:08:27To be honest, I just want to make it on the board.
1:08:27 > 1:08:30- I'll be happy just making it on the board.- Jason's in the pan there.
1:08:30 > 1:08:32That's a tall order on your first attempt.
1:08:32 > 1:08:35So usual rules apply.
1:08:35 > 1:08:37- 18.9, Jason.- Yes, exactly.
1:08:37 > 1:08:38Usual rules apply.
1:08:38 > 1:08:41- Three-egg omelette cooked as fast as you can. Are you both ready?- Yep.
1:08:41 > 1:08:44Let's put the clocks on the screens. Three, two, one. Go.
1:08:49 > 1:08:51Argh!
1:09:02 > 1:09:04Are you any good at an omelette?
1:09:04 > 1:09:08I put it under the grill, me. I do one side and then...
1:09:08 > 1:09:11- It's the concentration on their faces, you see.- Argh!
1:09:11 > 1:09:13- GONG SOUNDS - He's beat me.
1:09:15 > 1:09:18It looks, for the first time in about eight years,
1:09:18 > 1:09:21I've got two edible omelettes.
1:09:21 > 1:09:23- I don't know about that.- Ish.- Ish?
1:09:23 > 1:09:27- Well, mine's a bit gluey.- It's all right.- It's buttery.- Buttery.
1:09:27 > 1:09:29It's like a buttery biscuit base.
1:09:32 > 1:09:37- Right...- You beat me.- Mr Torode. - You beat me, Cary, there you go.
1:09:39 > 1:09:42- You think you were quicker than 25.76?- No, I don't.
1:09:42 > 1:09:45- You weren't. You did it in 29.16.- There you go.
1:09:47 > 1:09:49- Cary.- Yes?
1:09:53 > 1:09:56- You think you're in here? - Absolutely not.
1:09:56 > 1:09:57No, it's the right answer.
1:09:57 > 1:10:00Your first attempt on the board but you're actually on the board.
1:10:00 > 1:10:03You did it in 27.64 seconds,
1:10:03 > 1:10:06which gives you a respectable time about here.
1:10:06 > 1:10:08- Cool, I can live with that.- Right...
1:10:08 > 1:10:10APPLAUSE
1:10:12 > 1:10:14- First time for that, too. - It's called comaraderie, James!
1:10:14 > 1:10:17It's called mateship, do you know what I mean?
1:10:21 > 1:10:24Unfortunately John couldn't beat his time there,
1:10:24 > 1:10:27but what a great result for Cary's first attempt.
1:10:27 > 1:10:30Next up, Cyrus Todiwala is here with his tribute to Burns Night and,
1:10:30 > 1:10:34be warned, he's wearing a very bright pink shirt.
1:10:34 > 1:10:37Great to have you back. What are we going to be doing, then?
1:10:37 > 1:10:40What you're going to do, chef, I've got some game bird haggis.
1:10:40 > 1:10:43- This is meat for the soup?- Yes.
1:10:43 > 1:10:47Well, the soup has got grouse, pheasant and smoked duck in it.
1:10:47 > 1:10:50- OK, this is cooked, this one?- That's cooked, yes. It's just been...
1:10:50 > 1:10:55Mr Kitchin told us it should sit in water but not...boil.
1:10:55 > 1:10:56Smoking water, you say?
1:10:56 > 1:10:58Smoking water.
1:10:58 > 1:11:01- Sounds nice. - I'm just going to start on the...
1:11:01 > 1:11:05- ..on the filling. - So, we're doing two haggis dishes?
1:11:05 > 1:11:06We're doing two haggis dishes.
1:11:06 > 1:11:09- What we are doing here is of course...- Yes.
1:11:11 > 1:11:15..getting the haggis filling ready for the potato cake.
1:11:15 > 1:11:18So all I need in there is a bit of onion, of course.
1:11:18 > 1:11:21You're celebrating it hugely on Monday in the restaurant.
1:11:21 > 1:11:23Oh, yeah, it's become very successful
1:11:23 > 1:11:26- at the restaurant, Burns Night. - Not just one course, but...
1:11:26 > 1:11:28No, we've got plenty of courses.
1:11:28 > 1:11:30Eight different haggis preparations.
1:11:30 > 1:11:32- It's incredible, I mean... - Including dessert?
1:11:32 > 1:11:35Including dessert, where the chocolate is spiced
1:11:35 > 1:11:36by haggis spices.
1:11:36 > 1:11:39We've got a mousse with haggis-spiced chocolate.
1:11:39 > 1:11:41Cyrus, you were telling me it's such a success,
1:11:41 > 1:11:44it books out the year... for the following year.
1:11:44 > 1:11:48- It books out before the following year.- So, what are we doing here?
1:11:48 > 1:11:53- You're getting the stuffing on, first of all, for these cakes.- Yeah.
1:11:53 > 1:11:58Actually, what I want to tell people what I'm doing there,
1:11:58 > 1:12:01and maybe I'll get on with what I've done before
1:12:01 > 1:12:03is... This is traditional haggis.
1:12:05 > 1:12:09So that's been sitting in boiling liquid, so that comes out,
1:12:09 > 1:12:13goes with the onion, the chilli, the garlic, the ginger.
1:12:13 > 1:12:17In there I've got some cumin I'll put inside. And I've got mash.
1:12:17 > 1:12:19In the mash...
1:12:19 > 1:12:24In the mash here, chef, you're going to put some chopped coriander.
1:12:24 > 1:12:27We've got some crushed cumin seeds,
1:12:27 > 1:12:30and dry mango powder and green chilli, OK?
1:12:30 > 1:12:32And the idea is to make...
1:12:32 > 1:12:35..a cake...with the filling in it.
1:12:35 > 1:12:37- So, that's the filling... - Which is this.
1:12:37 > 1:12:39That's the filling, that's this.
1:12:39 > 1:12:43That's already made with the haggis and onion, the garlic, the chilli,
1:12:43 > 1:12:44and all of that.
1:12:44 > 1:12:46I wonder what old Rabbie Burns
1:12:46 > 1:12:48would have made of mango powder in your haggis.
1:12:48 > 1:12:51Dried mango powder? I've never heard of it.
1:12:51 > 1:12:54Dried mango powder is made from raw mango, actually.
1:12:54 > 1:12:57So, the raw mango is sundried and then powdered.
1:12:57 > 1:13:01- Raw mango is very tart, so it's nice and sour.- It's amazing, yeah.
1:13:01 > 1:13:04And that gives a lovely flavour to...
1:13:05 > 1:13:09..most things that you want to make up at the last minute. So...
1:13:09 > 1:13:11Let's move this out of the way cos then I can get...
1:13:11 > 1:13:14Could you put it on ice cream, and things like that, Cyrus?
1:13:14 > 1:13:15Beg your pardon?
1:13:15 > 1:13:17With that mango powder, do you put it on ice cream
1:13:17 > 1:13:22- and things like that?- You can do many things with that. Many things.
1:13:22 > 1:13:24- Savoury, though, isn't it?- Savoury.
1:13:24 > 1:13:27- You don't want to put it in anything sweet.- Right.
1:13:29 > 1:13:30Ice cream!
1:13:30 > 1:13:34No, you don't do that. That would really...
1:13:34 > 1:13:37..really destroy anything if you put anything sweet with it
1:13:37 > 1:13:40but it's very good for salads. And then, summertime...
1:13:42 > 1:13:45..in India, they make fruit salads with that so it's a digestive.
1:13:45 > 1:13:48- Nice.- Now, talking of India, you've been back there recently.
1:13:48 > 1:13:52- Very recently, sir.- Very recently. And proof of the pudding is...
1:13:52 > 1:13:55This is an amazing story. You couldn't actually make this up,
1:13:55 > 1:13:57- not even on Facebook.- No.
1:13:57 > 1:14:00- This shirt...- I'm not talking about it.- ..comes from India.
1:14:00 > 1:14:01My wife is going to kill me!
1:14:01 > 1:14:06- People will follow the recipe on Ceefax or whatever it's on.- Ceefax!
1:14:06 > 1:14:08THEY LAUGH
1:14:08 > 1:14:11Explain to us about this shirt. This is class story. Over to you.
1:14:11 > 1:14:12All right. So...
1:14:13 > 1:14:16Excuse me, Mrs Todiwala, I didn't mean to do this here,
1:14:16 > 1:14:19somebody got a whiff of it.
1:14:19 > 1:14:21What I did was, we were coming out of duty free,
1:14:21 > 1:14:23I saw this lovely shirt.
1:14:23 > 1:14:26- Whereabouts?- Bombay, of course. Home town.
1:14:26 > 1:14:31I thought, I'm going to buy it. So tried one shirt out. It was perfect.
1:14:31 > 1:14:33Beautiful. And...
1:14:34 > 1:14:37The girl asked me, "Would you like me to pack this one
1:14:37 > 1:14:39"or would you like one from the shelf,
1:14:39 > 1:14:41"which is already nicely packed?"
1:14:41 > 1:14:44So I said I'll take one from the shelf.
1:14:44 > 1:14:46So we bought the shirt off the shelf.
1:14:46 > 1:14:49We come to London, I chuck it in the cupboard, I don't think about it.
1:14:49 > 1:14:52- One day, I want to wear it. - The punch line's coming!
1:14:54 > 1:14:56Today he goes to wear it...
1:14:56 > 1:15:01So, I wear this shirt, and then, if you unfurl my sleeves,
1:15:01 > 1:15:02I've got no cuffs on it.
1:15:02 > 1:15:05LAUGHTER
1:15:05 > 1:15:08- The other one's the same. - The other one's the same.
1:15:10 > 1:15:12So when we unpacked it...
1:15:13 > 1:15:16He's determined to get cost per wear out of it.
1:15:19 > 1:15:21Instant reaction - "Take it back!"
1:15:21 > 1:15:26I said, "Hold on, I'm going back to Bombay six months down the line."
1:15:27 > 1:15:28Right, I've got my soup over here.
1:15:28 > 1:15:31So basically this is all the ingredients gone in.
1:15:31 > 1:15:33Cream's gone in, cumin seeds, the haggis has gone in,
1:15:33 > 1:15:36- and you want me to blend this? - You're going to blend it, sir.
1:15:36 > 1:15:39- Blend it. Blend it nicely.- Make sure we get all that lot in here.
1:15:39 > 1:15:42- All cooked in real time, this one. - Yeah, that's perfect.
1:15:42 > 1:15:45That's cooked in real time anyway. It's not a big job, chef.
1:15:45 > 1:15:47Don't take too much credit for it.
1:15:50 > 1:15:52- And then switch this on. - I know where he's going,
1:15:52 > 1:15:55- I know where he's going. - I'm not going anywhere! All right.
1:15:55 > 1:15:56MACHINE WHIRS
1:15:56 > 1:15:58It's Mr Martin.
1:15:58 > 1:16:01Right, now, you want to get the fried egg on, don't you?
1:16:01 > 1:16:03I'm getting a fried egg on.
1:16:03 > 1:16:05- Yeah.- Oh, my cakes are ready!
1:16:05 > 1:16:07So, there we go.
1:16:08 > 1:16:11This is a fried egg to go with the cakes, which are out of the...
1:16:11 > 1:16:13The fried egg will go on the cake, yes?
1:16:15 > 1:16:16Lovely.
1:16:17 > 1:16:21- That's it, that's a fried egg. - OK, now, we've got this.
1:16:23 > 1:16:27I'll let you season that because I know you want to season it yourself.
1:16:27 > 1:16:30- Yes, sir, thank you. - I'll get the cakes ready.
1:16:30 > 1:16:34- So, these cakes have had a couple of minutes in the deep-fat fryer.- Yeah.
1:16:34 > 1:16:37Explain to us what you've got in here, then.
1:16:37 > 1:16:40OK, so what we've got in there is tomato ketchup.
1:16:40 > 1:16:44And on the tomato ketchup, we have some Tabasco.
1:16:46 > 1:16:51We put some chopped green chilli. And we put some fresh coriander.
1:16:52 > 1:16:56And mustard. Good old English mustard paste.
1:16:56 > 1:16:57Just a bit like that.
1:16:57 > 1:17:00And the heat is from the mustard as well as the Tabasco?
1:17:00 > 1:17:03The heat is from the mustard, so when you eat it, a bit of caution.
1:17:03 > 1:17:05Tastes good, though. Tastes lovely.
1:17:05 > 1:17:08And how can you not eat something beautiful like that
1:17:08 > 1:17:10- fried egg there? Look at that. - I've done you a salad as well.
1:17:10 > 1:17:13You're doing another egg. We've got time, we've got time.
1:17:13 > 1:17:15It's all right.
1:17:15 > 1:17:18It's your speed, sir. Have you seasoned the salad, sir?
1:17:18 > 1:17:21- It's seasoned, yeah.- It's seasoned?
1:17:21 > 1:17:23Yeah, a bit salty now but it's seasoned now.
1:17:23 > 1:17:26That's all right, salt is good for health. Salt is NOT good for health.
1:17:27 > 1:17:30- Correction, sir. - And then we've got this lovely soup.
1:17:30 > 1:17:33And the green comes from the coriander.
1:17:33 > 1:17:35- I've just put a little pinch of coriander.- Yes, it's fantastic.
1:17:35 > 1:17:38And it's thickened with literally... That haggis has thickened it.
1:17:38 > 1:17:40Now, you mentioned the three-bird haggis.
1:17:40 > 1:17:43This is where you can get different varieties of it, don't you?
1:17:43 > 1:17:45You can get wild boar and all manner of different ones.
1:17:45 > 1:17:47We've got wild boar on the menu as well.
1:17:47 > 1:17:49We've got a Moroccan haggis made with a bit of quinoa
1:17:49 > 1:17:51and Moroccan spices in it as well.
1:17:54 > 1:17:59Now, you're...you're a worldwide font of knowledge.
1:17:59 > 1:18:04- Where does haggis come from? Is it Scottish?- You want me to say India?
1:18:04 > 1:18:05Where is it from?
1:18:06 > 1:18:10It is originally Scottish but don't forget the spices came from India.
1:18:11 > 1:18:14- Cos there's quite a few people saying it's from Lancashire.- Is it?
1:18:14 > 1:18:18It possibly is. I mean, things like that are made all over the world.
1:18:18 > 1:18:21- Yeah, no, totally.- Things like that are made all over the world
1:18:21 > 1:18:23because I'm sure there are a lot of people in the world
1:18:23 > 1:18:26do different things of the same type. There we go, sir.
1:18:26 > 1:18:27- Now, two dishes.- Two dishes.
1:18:27 > 1:18:29Explain what the first one is that you're seasoning now.
1:18:29 > 1:18:31So, a little bit on the egg, of course,
1:18:31 > 1:18:34- because otherwise it won't taste so good. There we go.- So, what's that?
1:18:34 > 1:18:40Haggis and potato cake with spiced ketchup, and deep-fried egg.
1:18:40 > 1:18:43This one I want you to do in an amazing Scottish accent.
1:18:45 > 1:18:46Practice.
1:18:46 > 1:18:48You did it in rehearsal brilliantly.
1:18:49 > 1:18:51How do I get that? OK.
1:18:51 > 1:18:53So, that one is...
1:18:53 > 1:18:56..haggis soup. It's got...
1:18:56 > 1:19:01Sorry, I messed it! I messed it! I messed it!
1:19:01 > 1:19:03- I got it first time but I messed it this time.- It's haggis soup.
1:19:03 > 1:19:06- That's it, there you go. - Boiled haggis soup, actually.
1:19:10 > 1:19:14- Right. Over here. You get two dishes to try now.- Amazing.
1:19:14 > 1:19:19So, the three-bird haggis soup, and then this...
1:19:19 > 1:19:21- Oh, wow.- Look at that.- Yeah.
1:19:21 > 1:19:24So, I did try to do a Scottish accent in rehearsal
1:19:24 > 1:19:28- and I was useless as well. - I could have done it.
1:19:28 > 1:19:30- You put me on the spot. - Three birds, wow.
1:19:30 > 1:19:33It's like you've driven a tractor through a hedgerow
1:19:33 > 1:19:36- and just chucked it all in a haggis. - It's really nice, that.
1:19:36 > 1:19:40- The spice really lifts everything as well.- It does.
1:19:40 > 1:19:43- Look at that egg on top.- It's very creamy.- Happy with that?- Mm.
1:19:48 > 1:19:50Oh, dear me. Not sure what was worse there,
1:19:50 > 1:19:54Cyrus' Scottish accent or that bright pink shirt with no cuffs.
1:19:54 > 1:19:56At least the food looked good.
1:19:56 > 1:19:59Now, when Spice Girl Emma Bunton came into the studio to face
1:19:59 > 1:20:02her food heaven or her food hell, she told us she would wannabe(!)
1:20:02 > 1:20:06eating lobster at the end of the show but would cry like a baby(!)
1:20:06 > 1:20:09if she had to face monkfish. Heaven or hell? Let's find out.
1:20:09 > 1:20:11Now it's time to find out what Emma will be facing for food
1:20:11 > 1:20:14heaven or food hell. Everybody here has made their minds up, of course.
1:20:14 > 1:20:17Food heaven would be lobster, which everybody likes, with ravioli.
1:20:17 > 1:20:19Food hell would be monkfish.
1:20:19 > 1:20:21Two great dishes, I think, lined up for you.
1:20:21 > 1:20:24- What do you think these lot have chosen?- Oh, I don't know.
1:20:24 > 1:20:25We've got on well today, I think.
1:20:25 > 1:20:30Two people, first of all, chose food hell.
1:20:30 > 1:20:33Luckily, everybody else didn't. So, there you go, you got food heaven.
1:20:33 > 1:20:36We lose that out of the way. So, we've got our lobster,
1:20:36 > 1:20:38which I'm going to crack straight on and get our sauce for this.
1:20:38 > 1:20:40- Now, you want to get the prawns on. - Yes.
1:20:40 > 1:20:43To make the filling for this ravioli which we fill the prawns in
1:20:43 > 1:20:46- as well.- I want to do the pasta. - There you go.
1:20:46 > 1:20:48I've got my lobster which I'm going to make a sauce,
1:20:48 > 1:20:50a little sauce out of this, really simple, little sauce.
1:20:50 > 1:20:55So we start off with the lobster itself, which you just basically
1:20:55 > 1:21:00just chop up, and the whole lot is going to get thrown in the pan.
1:21:00 > 1:21:02Really? The whole thing?
1:21:03 > 1:21:06- What?- Don't know, I just... - What's wrong with that?
1:21:06 > 1:21:09The idea is you throw the whole lot in.
1:21:09 > 1:21:13- This is a sauce made out of the shell.- OK. Oh, wow!
1:21:13 > 1:21:18So you don't lose any of the flavour. So, onions, garlic...
1:21:18 > 1:21:23Sorry, onions, shallot, little bit of tomato puree. Goes in.
1:21:23 > 1:21:24Paprika.
1:21:24 > 1:21:27A touch of that for a little bit of spice.
1:21:27 > 1:21:31And then we've got in here some brandy.
1:21:31 > 1:21:32Flame it.
1:21:32 > 1:21:33EMMA EXCLAIMS
1:21:35 > 1:21:38- What are you trying to do to me? - Nothing!
1:21:38 > 1:21:39There you go.
1:21:41 > 1:21:43- And a little bit of stock.- Yum.
1:21:43 > 1:21:47And then all we do is we just remove the meat from these claws
1:21:47 > 1:21:48because you can use...
1:21:48 > 1:21:51This is a sauce purely out of all the shells.
1:21:51 > 1:21:54Right, so the boys are making the ravioli here.
1:21:54 > 1:21:57- Yes, we are.- Which you're getting on with. Here you go.
1:21:57 > 1:22:00I'm just impressed how quickly everything's done
1:22:00 > 1:22:04because my other half, I love you to bits, but it takes hours!
1:22:04 > 1:22:06Don't say he's slow, that's not good for his ego.
1:22:07 > 1:22:09He does take hours to cook.
1:22:09 > 1:22:11- There is three of us, really.- Sorry.
1:22:11 > 1:22:14Literally all you do is just remove the meat from the shells, really.
1:22:14 > 1:22:15Says he.
1:22:15 > 1:22:18It's not coming out, this one. Right, how are we doing, Ken?
1:22:18 > 1:22:21- Yes, we're doing...- When was the last time you made ravioli?
1:22:21 > 1:22:24- About 30 years ago.- 30 years ago!
1:22:24 > 1:22:27- Before you were born!- Well...
1:22:27 > 1:22:29Not quite, I don't think.
1:22:29 > 1:22:32You were saying, as Floyd was on, you actually did
1:22:32 > 1:22:34the programme at about the same time, your first programme.
1:22:34 > 1:22:39I know, it's scary, isn't it? That was almost 30 years ago, too!
1:22:39 > 1:22:42There we go, you throw the whole lot in, you see. The whole lot.
1:22:42 > 1:22:47And then we've got our lobster meat here, which we can break up.
1:22:47 > 1:22:51We've got the prawn mixture there. We're going to make our ravioli.
1:22:51 > 1:22:53We use the prawns...
1:22:53 > 1:22:57..blended with a touch of double cream, salt and pepper.
1:22:57 > 1:23:01And then all we do with this meat here, we will just slice this,
1:23:01 > 1:23:05and I'll give them a little piece on each one of the raviolis.
1:23:05 > 1:23:08- So you've got a little piece of lobster...- OK, lovely, thank you.
1:23:08 > 1:23:10- ..which you will place on the top. - Thank you, chef.
1:23:10 > 1:23:13And this lobster we keep... for the centre.
1:23:13 > 1:23:17So all the shells just go straight in. Whole lot in there.
1:23:17 > 1:23:19Take that meat out because we'll need that.
1:23:19 > 1:23:23And then what we do, take the blender and blend the whole thing.
1:23:23 > 1:23:28- No, you don't. Really?- What? Yeah.
1:23:28 > 1:23:32- The whole thing goes in and you just blend it all?- The whole lot.- Wow.
1:23:32 > 1:23:34Everything, all in.
1:23:34 > 1:23:36All right? Lid on.
1:23:36 > 1:23:39Make sure you use a glass blender for this.
1:23:39 > 1:23:42MACHINE WHIRS
1:23:42 > 1:23:44And you blend it, the whole lot, including the shells
1:23:44 > 1:23:46cos there's so much flavour in lobster shells
1:23:46 > 1:23:49and crab shells, you use the whole lot.
1:23:51 > 1:23:54I've got a horrible feeling that's going to explode.
1:23:54 > 1:23:56And then we've got our little baby carrots here,
1:23:56 > 1:23:58which I'm going to blanch. No need to peel these.
1:23:58 > 1:24:01I don't know why people peel little baby carrots.
1:24:01 > 1:24:02They go in there as well.
1:24:05 > 1:24:08And then I'm going to serve that with samphire as well,
1:24:08 > 1:24:09with a touch with samphire.
1:24:09 > 1:24:11So you literally blend it like that, the whole...
1:24:11 > 1:24:16- So you're not going to get any bits of shell in your teeth?- No.
1:24:16 > 1:24:19- Hopefully not. We're going to pass that through a sieve.- OK, all right.
1:24:19 > 1:24:20A touch of double cream.
1:24:22 > 1:24:27- In there. This makes our sauce, right?- It looks delicious.
1:24:27 > 1:24:31- How are we doing, Ken? Ravioli cooking away nicely?- Brilliant.
1:24:31 > 1:24:33- Wontons.- Wontons?
1:24:35 > 1:24:36So, real samphire. This is samphire.
1:24:36 > 1:24:39Use the fresh stuff, try and get... Not really the pickled stuff,
1:24:39 > 1:24:42I wouldn't go for, but the fresh stuff tastes a lot nicer.
1:24:42 > 1:24:44Little samphire. Sea asparagus, it's called.
1:24:44 > 1:24:48- It's got, like, a little salty sort of flavour as well.- Nice, I like it.
1:24:48 > 1:24:49So, melt the butter.
1:24:49 > 1:24:52And all we're doing with that, you take the samphire,
1:24:52 > 1:24:54blanch it with the carrots...
1:24:56 > 1:24:58..and it really doesn't take very long.
1:24:58 > 1:25:00You must use samphire in your restaurant.
1:25:00 > 1:25:02Yeah, quite a lot. With the dish we served for the Queen,
1:25:02 > 1:25:06- put samphire on it. So it's a good one.- It's nice.
1:25:06 > 1:25:09We've got the carrots. They're only little baby ones.
1:25:09 > 1:25:11They can now go in. Yeah.
1:25:11 > 1:25:13Ravioli in.
1:25:13 > 1:25:15Salt, and we take this sauce...
1:25:17 > 1:25:21- It's not quite finished yet.- OK. - Then what we need is some butter.
1:25:22 > 1:25:27- Can you do me some little petals of cherry tomatoes?- Yes, no problem.
1:25:27 > 1:25:31So, we throw the butter in. Salt and pepper.
1:25:33 > 1:25:34Black pepper and salt.
1:25:37 > 1:25:38Like this.
1:25:40 > 1:25:42That's your carrots and your...
1:25:42 > 1:25:44So you've got that nice samphire, you keep the colour on there.
1:25:46 > 1:25:49- And then we're going to put the lobster in.- Did you vote for heaven?
1:25:49 > 1:25:52- I don't get a vote, you see, that's the thing.- Oh, don't you?
1:25:52 > 1:25:56- Would you have gone for heaven? - Ken didn't, Ken went for hell.
1:25:56 > 1:26:00That's not the finished dish, by the way. I am going to finish this off.
1:26:00 > 1:26:02Then all we do with this now...
1:26:03 > 1:26:06..is we pass this through a sieve. It's this dish...
1:26:06 > 1:26:09Well, not this one exactly, it's got fond memories for you, hasn't it?
1:26:09 > 1:26:12- Yes, it has.- Ravioli.- Ravioli.
1:26:12 > 1:26:14My other half, Jade,
1:26:14 > 1:26:18he cooked ravioli for me on the night we got engaged.
1:26:18 > 1:26:21On my birthday so, yeah, it was very special. He did really well.
1:26:21 > 1:26:23Yeah, I know, he told me it was out of a tin.
1:26:23 > 1:26:25He did really well!
1:26:25 > 1:26:27He made the pasta and everything. I was so impressed.
1:26:27 > 1:26:29That's what he said to you, you see.
1:26:29 > 1:26:32- He went round to Bryn's restaurant, got it off him.- Yeah, probably.
1:26:32 > 1:26:36Right, so we've got our little sauce there. That's finished.
1:26:36 > 1:26:38Pasta, we can season that up.
1:26:38 > 1:26:41Tastes really nice, actually.
1:26:41 > 1:26:44- Oh, delish.- A touch more black pepper. And a bit more salt.
1:26:44 > 1:26:47And then we can start to assemble this up.
1:26:47 > 1:26:50- So, you've got the ravioli, which the boys have cooked...- Yeah.
1:26:50 > 1:26:53- Which Bryn can explain what you've got in there.- You've got...
1:26:53 > 1:26:56..the tiger prawns blended up, little piece of lobster tail that
1:26:56 > 1:26:59James cooked, and a basil leaf, and then the top...
1:26:59 > 1:27:01And it's good because I made the pasta.
1:27:01 > 1:27:04We sealed it with an egg yolk to make sure the two pasta leaves
1:27:04 > 1:27:07- stick together.- It's amazing! I just couldn't even...
1:27:07 > 1:27:09I wouldn't know where to start.
1:27:09 > 1:27:13And then here we've just got some pink basil, some chervil,
1:27:13 > 1:27:16and petals of tomatoes for decoration.
1:27:16 > 1:27:19And then you've got the sauce, which is
1:27:19 > 1:27:21just literally purely the flavours...
1:27:23 > 1:27:24..and the shells...
1:27:25 > 1:27:27..of the lobster.
1:27:28 > 1:27:30And then all we do with that...
1:27:30 > 1:27:33..is start placing a few bits of these...
1:27:33 > 1:27:34..dotted around.
1:27:34 > 1:27:37- These are the little baby carrots. - Is that hell?
1:27:37 > 1:27:39That's heaven three times over for you, isn't it?
1:27:39 > 1:27:44- Lobster, prawns and pasta. - And cooked by you three. Er, hello?
1:27:45 > 1:27:47It's just about 90 quid now, innit?
1:27:47 > 1:27:50There you go, bit of that, a few of these petals over the top.
1:27:50 > 1:27:53And a few bits of chervil.
1:27:54 > 1:27:57I'd pick this every time. Every time.
1:27:57 > 1:28:00There you go, just put another spoonful of that on.
1:28:00 > 1:28:03- There's a spoon.- There you go. Little bit more over the top.
1:28:03 > 1:28:06- That looks good, doesn't it?- It looks lovely.- And there you have it.
1:28:06 > 1:28:09- Lobster ravioli.- Thank you very much.- That was genuinely done...
1:28:09 > 1:28:11I can't believe we did it in 6.5 minutes.
1:28:11 > 1:28:13Do you want to bring the glasses over?
1:28:13 > 1:28:16- And in rehearsal it took about 16 minutes.- Can I dig in?
1:28:16 > 1:28:18To go with this, we've got a fantastic...
1:28:18 > 1:28:21Susie's chosen a brilliant Louis Jadot Macon Villages.
1:28:21 > 1:28:23How come your dish gets the best wine?
1:28:24 > 1:28:27If you haven't guessed that by now, after five years, Ken...
1:28:29 > 1:28:32- So, what do you reckon to that, then?- It's just heaven.
1:28:32 > 1:28:35- It is heaven!- But the lobster shells make a massive difference.
1:28:35 > 1:28:37So amazing.
1:28:41 > 1:28:43Absolute food heaven for Emma there.
1:28:43 > 1:28:45What a perfect dish for a luxurious treat.
1:28:45 > 1:28:47Well, that's all we've got time for this week, I'm afraid.
1:28:47 > 1:28:50I hope you've enjoyed taking a look back at some of the best
1:28:50 > 1:28:51moments from the Saturday Kitchen archive.
1:28:51 > 1:28:54And, don't forget, if you want to give any of the studio
1:28:54 > 1:28:56recipes a go, then head over to the BBC website.
1:28:56 > 1:28:59Enjoy the rest of your weekend and we'll see you next week.