0:00:02 > 0:00:04Good morning, we've got something for everyone on today's show,
0:00:04 > 0:00:07from smoked scallops to lamb shanks, churros to chicken
0:00:07 > 0:00:08and a Mexican feast to top it all off.
0:00:08 > 0:00:11We'll be bringing you mouthwatering dishes from start to finish,
0:00:11 > 0:00:13so put your feet up, make yourself comfy,
0:00:13 > 0:00:16and settle in for another helping of Saturday Kitchen Best Bites.
0:00:37 > 0:00:38Welcome to the show.
0:00:38 > 0:00:40Over the next hour and a half, we'll be bringing you
0:00:40 > 0:00:43some of our favourite moments from the Saturday Kitchen archives.
0:00:43 > 0:00:47Coming up, Kara Tointon enjoys a South American classic
0:00:47 > 0:00:50as she is served churros, dusted in cinnamon sugar
0:00:50 > 0:00:51with spicy hot chocolate.
0:00:51 > 0:00:53National treasure Mary Berry is here
0:00:53 > 0:00:56cooking a comforting chicken dish without the fuss.
0:00:56 > 0:00:59She stuffs chicken thighs with sausage meat, thyme, parsley,
0:00:59 > 0:01:02lemon zest and Parmesan, before wrapping with bacon,
0:01:02 > 0:01:05drizzling with honey and serving with a lemon sauce,
0:01:05 > 0:01:07new potatoes and green beans.
0:01:07 > 0:01:09Francesco Mazzei is in the studio
0:01:09 > 0:01:11serving up a Sardinian seafood supper.
0:01:11 > 0:01:15He makes a stew of squid, shallots, thyme, chilli and tomatoes,
0:01:15 > 0:01:19before mixing with shrimps, mussels, clams and scallops,
0:01:19 > 0:01:21all served with fregula pasta.
0:01:21 > 0:01:23Battling it out at the hobs today
0:01:23 > 0:01:25in the Saturday Kitchen omelette challenge
0:01:25 > 0:01:28is Ben Tish and Daniel Galmiche, as they fight for the top spot.
0:01:28 > 0:01:31And then it's over to Fernando Stovell,
0:01:31 > 0:01:34who's taking us back in time as he makes an Aztec molcajete.
0:01:34 > 0:01:36He grills sirloin steak, chicken breast,
0:01:36 > 0:01:40chorizo and spring onions before serving with refried beans,
0:01:40 > 0:01:43tortillas, and a spicy beer salsa. Delicious!
0:01:43 > 0:01:45And finally, actress Jodie Whittaker
0:01:45 > 0:01:47faces her food heaven or her food hell.
0:01:47 > 0:01:50Will she get her food heaven, lamb shank tagine with a herby tabbouleh,
0:01:50 > 0:01:53made with parsley, pomegranate and pistachios?
0:01:53 > 0:01:58Or her food hell, roasted monkfish tail with classic French lentils?
0:01:58 > 0:02:01One dish from Morocco, and one dish with French influences,
0:02:01 > 0:02:02but which one will she face?
0:02:02 > 0:02:04You're going to have to keep watching to find out.
0:02:04 > 0:02:05Told you it was a good line-up.
0:02:05 > 0:02:08First in the kitchen, it's over to Chris Wheeler,
0:02:08 > 0:02:10serving up a smoking scallop salad.
0:02:10 > 0:02:12On the menu today, we've got scallops?
0:02:12 > 0:02:14Correct, we're going to do home-smoked scallops,
0:02:14 > 0:02:15with a classic Nicoise salad.
0:02:15 > 0:02:18And we'll serve it, instead of the traditional dressing,
0:02:18 > 0:02:20we'll serve a natural yoghurt and chive dressing.
0:02:20 > 0:02:22- So, the classic is that it's got beans...- Yeah, the beans,
0:02:22 > 0:02:25- potatoes, tomatoes, peppers... - And olives, OK.
0:02:25 > 0:02:28- You're going to do the peppers for me.- I can do that.
0:02:28 > 0:02:30We managed to find one lucky diver who braved the elements
0:02:30 > 0:02:33of the weather at the moment, to find us some amazing scallops.
0:02:33 > 0:02:35These are the hand-dived scallops that you want for this one.
0:02:35 > 0:02:38- That's the ones.- Now, tell us about Stoke Park, then.
0:02:38 > 0:02:41Because it's got an amazing history, the place, on the whole.
0:02:41 > 0:02:45It was the first ever British sporting club.
0:02:45 > 0:02:48And obviously, since then, it's grown and grown.
0:02:48 > 0:02:52We've now got amazing sporting facilities, tennis courts,
0:02:52 > 0:02:55a gym, obviously it's got Humphry's, which is a three-Rosette restaurant.
0:02:55 > 0:02:57We also have big banqueting facilities
0:02:57 > 0:02:58and an amazing golf course.
0:02:58 > 0:03:00But it is a fascinating place, it's one of,
0:03:00 > 0:03:03isn't it only three places in Britain that have got
0:03:03 > 0:03:06the five AA red stars, is that right? Outside of London?
0:03:06 > 0:03:09Correct, we just recently won five red stars for the hotel.
0:03:09 > 0:03:11The Chewton Glen being one, the other one.
0:03:11 > 0:03:15- And I believe Gleneagles being the other one?- That's correct.
0:03:15 > 0:03:18And obviously, the restaurant's received three Rosettes.
0:03:18 > 0:03:21Also this summer, we're hosting some new events,
0:03:21 > 0:03:23we're doing some big concerts at the end of June.
0:03:23 > 0:03:25We've got Elton John and Katherine Jenkins.
0:03:25 > 0:03:28So, I'll be cooking for about 7,000 people on that weekend.
0:03:28 > 0:03:31- What, personally?- Yes! Personally! I'll be busy.
0:03:31 > 0:03:34The thing that I remember it's famous for as well
0:03:34 > 0:03:37is obviously the Bond films.
0:03:37 > 0:03:40- That's correct.- Goldfinger as well, Oddjob with the hat.- That's it.
0:03:40 > 0:03:41That's all based there.
0:03:41 > 0:03:42We also had Layer Cake,
0:03:42 > 0:03:45and I actually made the cake in the actual film, Layer Cake.
0:03:45 > 0:03:48- Did you?- At the end.- Oh, look at you, bragging away! Look at that!
0:03:48 > 0:03:51- And then we've got Bridget Jones as well.- All right, calm down.
0:03:51 > 0:03:54You know, the four-poster bed scene. That was filmed at Stoke Park.
0:03:55 > 0:03:59- Bridget Jones? I haven't really watched that one.- No?- Right...
0:03:59 > 0:04:01Me and James are waiting for our invitation to play golf there.
0:04:01 > 0:04:04- What's that?- I've been waiting all morning for it.
0:04:04 > 0:04:07- Just going to wash my hands. - So, we've got our scallops there.
0:04:07 > 0:04:09I'll clean this up for you as well,
0:04:09 > 0:04:12so I'll lose this out of the way. Wash up your board.
0:04:12 > 0:04:14There you go. So, what's next, then? The beans.
0:04:14 > 0:04:16Yes, and we're going to pop the potatoes.
0:04:16 > 0:04:19They're parboiled at the moment, pop them in.
0:04:19 > 0:04:20And then the quail egg.
0:04:20 > 0:04:23That's the quail eggs, we're going to pop them in for two minutes.
0:04:23 > 0:04:25So, these are going to be soft-boiled,
0:04:25 > 0:04:28we've got some peeled already, but you're just warming up the potatoes.
0:04:28 > 0:04:29You're going to warm everything up,
0:04:29 > 0:04:32- so we've got this and the beans, yeah?- That's correct.
0:04:32 > 0:04:34OK, and we've got the tomatoes,
0:04:34 > 0:04:36we're going to chop the tomatoes in half.
0:04:36 > 0:04:39So, where do you get your inspiration from, in terms of food?
0:04:39 > 0:04:40I said, travelling and stuff,
0:04:40 > 0:04:42because you've been at Stoke Park for a number of years now.
0:04:42 > 0:04:44I've been at Stoke Park for ten years.
0:04:44 > 0:04:47I think you look at other places, you go out and around
0:04:47 > 0:04:49and I feel because it's a British club,
0:04:49 > 0:04:51we try to keep all our menus very British.
0:04:51 > 0:04:54So, local ingredients I think is really important.
0:04:54 > 0:04:56You know, we go to the local farm shops.
0:04:56 > 0:04:58I mean, I think in England we're very lucky
0:04:58 > 0:05:01that we have amazing local products that we can use.
0:05:02 > 0:05:05What we're going to do, we're just waiting for the beans.
0:05:05 > 0:05:07I'll cook the scallops, you can make the dressing, if you want.
0:05:07 > 0:05:09So, tell us what's in the dressing.
0:05:09 > 0:05:12So, we've got a thick local natural yoghurt.
0:05:12 > 0:05:14We're just going to put natural yoghurt.
0:05:14 > 0:05:15Before you were at Stoke Park,
0:05:15 > 0:05:18you worked with a pretty well-known chef as well?
0:05:18 > 0:05:20Yeah, I worked for Jean-Christophe Novelli
0:05:20 > 0:05:21for approximately ten years as well.
0:05:21 > 0:05:24Yeah, and that was based not a million miles away
0:05:24 > 0:05:25from Chewton Glen on the south coast.
0:05:25 > 0:05:27We were at The Provence, just down the road from you.
0:05:27 > 0:05:29That got a Michelin star back then, didn't it?
0:05:29 > 0:05:33It did, that's correct. I believe we got a Michelin star.
0:05:33 > 0:05:36Then I went on to work for him at The Four Seasons.
0:05:36 > 0:05:40And then I went to the Novelli chain.
0:05:40 > 0:05:42- Maison Novelli.- That's correct, in Clerkenwell.
0:05:42 > 0:05:44Right, so what's in the dressing?
0:05:44 > 0:05:47We've got natural yoghurt, salt and pepper and some chopped chives.
0:05:47 > 0:05:49- Which you did for me, sorry. - No problem.
0:05:49 > 0:05:52And then, you were doing caper berries and olives in there as well.
0:05:52 > 0:05:55Correct, the important thing on this dish is to make sure
0:05:55 > 0:05:56you put the olives last, because otherwise,
0:05:56 > 0:05:59- it'll turn the whole dish...- OK. Going to fry the peppers off?
0:05:59 > 0:06:02- Chop the peppers inside.- I'll cook the scallops at the same time.
0:06:03 > 0:06:05And if you pop the tomatoes inside?
0:06:07 > 0:06:08- Going to get the potatoes out.- Yes.
0:06:08 > 0:06:10Now, you mentioned Nicoise, your version of it,
0:06:10 > 0:06:12but the version's changed so much.
0:06:12 > 0:06:14When I went to particularly the south of France,
0:06:14 > 0:06:17it changes so much as you go further south.
0:06:17 > 0:06:20Some people use tinned beans,
0:06:20 > 0:06:22as in the small beans, like haricots verts, that kind of stuff.
0:06:22 > 0:06:25Some people use the green beans, that kind of stuff.
0:06:25 > 0:06:27It can vary, the recipe.
0:06:27 > 0:06:30Apparently, the English people decided to add potatoes to it.
0:06:30 > 0:06:32Apparently, the classic French doesn't have potatoes.
0:06:32 > 0:06:34You're probably right as well. There you go.
0:06:34 > 0:06:39So, we've got our quail's eggs, two minutes exactly.
0:06:39 > 0:06:41- Just going to season.- There you go.
0:06:41 > 0:06:45I was just going to add our capers.
0:06:46 > 0:06:48- Going to lean over you and grab our...- That's all right.
0:06:48 > 0:06:52- I'll get the scallop.- The beans out. - There you go.- Chuck the beans in.
0:06:52 > 0:06:55- This is a warm salad that we're making as well.- Correct.
0:06:56 > 0:06:58Move this out of the way.
0:06:58 > 0:07:00It's a great dish for Valentines, very quick and easy.
0:07:00 > 0:07:04You can obviously replace the scallops with sea bass or salmon.
0:07:04 > 0:07:07Or you can just have it plain, if you don't want anything.
0:07:07 > 0:07:10- You can always do a bit of chicken as well.- Yes.
0:07:10 > 0:07:13But the secret is get the hand-dived ones?
0:07:13 > 0:07:14Yes, it's all about the freshness.
0:07:14 > 0:07:17I think where people go wrong with scallops, the important thing
0:07:17 > 0:07:20is to cook them really quickly, and get very good quality.
0:07:21 > 0:07:23Now, I'll leave you with a plate.
0:07:24 > 0:07:26Two plates up, one with eggs and one without eggs
0:07:26 > 0:07:28for you, Rashida as well.
0:07:28 > 0:07:31We'll do one with, one without. So, do that one.
0:07:32 > 0:07:34A bit of oil in the salad.
0:07:36 > 0:07:38- That's the one without...- OK. - ..eggs, and this is the one.
0:07:38 > 0:07:40We're just going to pop the salad in the middle.
0:07:40 > 0:07:43Do that one without, and this one with eggs.
0:07:43 > 0:07:44And then, we've got this...
0:07:44 > 0:07:46Literally, we then just get our ingredients.
0:07:48 > 0:07:50OK, now of course, all of today's recipes,
0:07:50 > 0:07:52including this one from Chris are on our website.
0:07:52 > 0:07:55Go to bbc.co.uk/saturdaykitchen.
0:07:55 > 0:07:56There you go, the scallops are ready.
0:07:56 > 0:08:00- I'm going to get this smoke machine fired up.- Getting everything ready?
0:08:00 > 0:08:03Just going to pop a bit of all the ingredients on the plate.
0:08:06 > 0:08:08- What's that?- Don't ask!
0:08:08 > 0:08:09- This is...- It's my new toy.
0:08:09 > 0:08:13This is the smoke machine thing. So, you switch it on.
0:08:13 > 0:08:15It's got basically oak chippings in it and there's a fan
0:08:15 > 0:08:18that goes through and it blows the smoke.
0:08:18 > 0:08:20For anybody at home who hasn't got one of these,
0:08:20 > 0:08:21what's the alternative?
0:08:21 > 0:08:23- What's that?- Just blow it.
0:08:23 > 0:08:25Anybody who hasn't got one at home, what's the alternative?
0:08:25 > 0:08:28Marlboro Light, blow it into the pot!
0:08:30 > 0:08:31Don't do that!
0:08:31 > 0:08:34I've just been told in my ear. They're not going to do it!
0:08:34 > 0:08:36Stand by a barbecue!
0:08:37 > 0:08:39- Barbecue your scallops.- Look.
0:08:41 > 0:08:44- So much drama in this meal.- Look.
0:08:44 > 0:08:47- Come on, Chris!- Let's go.
0:08:47 > 0:08:48Top Of The Pops!
0:08:50 > 0:08:52- Wow. - HE COUGHS
0:08:52 > 0:08:55Just going to pop the dressing on this one.
0:08:58 > 0:09:00- Happy with that?- There we go. Ready?
0:09:01 > 0:09:04- Under we go.- And we just leave this for how long?
0:09:04 > 0:09:07- Just a couple of seconds, just till it fills up.- Wow.
0:09:07 > 0:09:10Every time now on this show, I can't see anything!
0:09:10 > 0:09:13Right, I was going to say tell us what it is, but you can't see it.
0:09:13 > 0:09:16- So, go on, then. - Home-smoked scallop Nicoise salad.
0:09:17 > 0:09:19Look at that. Take your word for it.
0:09:23 > 0:09:25HE COUGHS
0:09:25 > 0:09:27Yeah, people can do that at home, can't they?
0:09:27 > 0:09:29We get to dive into this one.
0:09:30 > 0:09:34- Er, which one's which?- I've no idea.- This one, I think this one.
0:09:34 > 0:09:37- That's eggs.- That one's without eggs, yeah?- All right.
0:09:37 > 0:09:39- Don't lift it yet.- I won't, I won't!
0:09:40 > 0:09:43- Because that one's with eggs. - There's a trick to when you do this.
0:09:43 > 0:09:46- You've sort of got to waff it around a bit.- OK.- To get the smoke.
0:09:46 > 0:09:48Are you ready? Three, two, one, go.
0:09:52 > 0:09:54- Like that?- Ooh, I do!
0:09:54 > 0:09:57- It reminds me of Halloween.- Ooh!
0:09:57 > 0:10:00It smells like you've just been clubbing in the '80s, isn't it?
0:10:00 > 0:10:03Your clothes stink. But anyway, tell us what you think of this one.
0:10:03 > 0:10:04Dive into this.
0:10:04 > 0:10:07It is very different, that little light amount of smoke is enough.
0:10:07 > 0:10:09The longer you leave it under there,
0:10:09 > 0:10:11then the more smoky taste it gets.
0:10:11 > 0:10:12See if you can taste it.
0:10:14 > 0:10:16Mm! Very smoky.
0:10:16 > 0:10:18- Just a little bit?- Yeah, it's great. - What is yours?
0:10:18 > 0:10:21- Just licks those scallops nicely. - Yeah, there you go.
0:10:25 > 0:10:28A show-stopping dish from Chris there,
0:10:28 > 0:10:30if you could see it through all the smoke, that is.
0:10:30 > 0:10:33Anyway, coming up, it's dessert time as Kara Tointon
0:10:33 > 0:10:35tucks into cinnamon-sugared churros.
0:10:35 > 0:10:38But first, it's over to Rick Stein who's on the beach
0:10:38 > 0:10:40cooking up a brilliant brill ceviche.
0:10:40 > 0:10:45RICK STEIN: "Ah, seaweed smells from sandy caves
0:10:45 > 0:10:46"and thyme and mist in whiffs.
0:10:48 > 0:10:53"Incoming tide, Atlantic waves, slapping the sunny cliffs.
0:10:53 > 0:10:56"Lark song and sea sounds in the air
0:10:56 > 0:10:59"And splendour, splendour everywhere."
0:11:02 > 0:11:04I like that verse by Betjeman so much,
0:11:04 > 0:11:08that actually, I've put it on the back of my menus in the restaurant.
0:11:08 > 0:11:10I think it gives a true picture,
0:11:10 > 0:11:14with all the wonderful salty points of detail, of the Camel Estuary.
0:11:18 > 0:11:20And in fact, miles from the sound of the sea,
0:11:20 > 0:11:24where the silvery snake of the estuary curls to sleep,
0:11:24 > 0:11:28as Betjeman once said, amongst all this gloopy mud,
0:11:28 > 0:11:33Jenny Green, who gets all our wild herbs and mushrooms,
0:11:33 > 0:11:37in fact a real hunter-gatherer and a perfect subject for Betjeman,
0:11:37 > 0:11:39gathers samphire.
0:11:40 > 0:11:44I love being out in nature, I love being outdoors.
0:11:44 > 0:11:46It's not just the picking of the food,
0:11:46 > 0:11:48although I primarily would do that.
0:11:48 > 0:11:52But I mean, look at the scenery and the birds and the wildlife.
0:11:52 > 0:11:55I mean, I see things that other people will never see.
0:11:59 > 0:12:01You can't buy this, you can't buy this anywhere.
0:12:01 > 0:12:03You can't go into a supermarket and get it,
0:12:03 > 0:12:05so if you want it, you have to come across the marshes
0:12:05 > 0:12:07and pick it yourself.
0:12:07 > 0:12:12When it's cooked, the outside becomes almost like cooked peapods.
0:12:12 > 0:12:15And when you put it in your mouth and pull it through your teeth,
0:12:15 > 0:12:21you're left with the very fibrous-y innards, whatever that's called.
0:12:21 > 0:12:25So, just dip it in your butter, like that.
0:12:25 > 0:12:29Pull it through your teeth and all this lovely fleshy stuff comes off.
0:12:29 > 0:12:33Tastes lovely, really...sumptuous, really.
0:12:33 > 0:12:35That sort of food that people
0:12:35 > 0:12:38would pay a lot of money for, I should think.
0:12:41 > 0:12:44So, this is a beurre blanc sauce going with the bass,
0:12:44 > 0:12:47and it's one of the most popular fish sauces,
0:12:47 > 0:12:48based on a good quality vinegar.
0:12:48 > 0:12:51This one is such good quality, it smells so nice,
0:12:51 > 0:12:53you'd almost want to drink it.
0:12:53 > 0:12:56So, into the pan goes quite a good quantity of vinegar,
0:12:56 > 0:12:59and then some good-quality white wine.
0:12:59 > 0:13:02And in my case, and this is somewhere where I differ
0:13:02 > 0:13:05from most beurre blanc makers, I add some fish stock.
0:13:05 > 0:13:09And this gives the beurre blanc an incomparable sort of roundness
0:13:09 > 0:13:12and sweetness of flavour, which you wouldn't get
0:13:12 > 0:13:13if you didn't put it in there.
0:13:13 > 0:13:17And of course, last but not least, some onions.
0:13:17 > 0:13:20Now, we wait for that to reduce right down,
0:13:20 > 0:13:23so far down, that there's no liquid left in the bottom of the pan.
0:13:23 > 0:13:27Because at that stage, the juices that have come down
0:13:27 > 0:13:29are so concentrated, they'll make
0:13:29 > 0:13:31the final butter sauce totally wonderful.
0:13:32 > 0:13:36Just add a bit of cream now, which stops it catching and also brings
0:13:36 > 0:13:39the colour back up because the fish stock has made it a bit brown.
0:13:39 > 0:13:42And then start adding the butter, a bit at a time.
0:13:42 > 0:13:44You can whisk it on the heat, it's not going to curdle.
0:13:44 > 0:13:47People get very frightened about these butter sauces,
0:13:47 > 0:13:49telling you, "Oh it's going to split, it's going to split."
0:13:49 > 0:13:52Too many nerves, no problem at all.
0:13:52 > 0:13:55There's a good half pound of unsalted butter to add here.
0:13:55 > 0:13:59And this dish, bass with beurre blanc is a classic French dish,
0:13:59 > 0:14:02but you can add beurre blanc to lots of other fish,
0:14:02 > 0:14:04particularly quite bland fish like cod.
0:14:04 > 0:14:08A really thick fillet of cod with beurre blanc is a revelation
0:14:08 > 0:14:09if you've never tried it before.
0:14:09 > 0:14:12And that's done, and the last thing to do
0:14:12 > 0:14:14is just to pass it through a sieve.
0:14:15 > 0:14:17And there it is, beurre blanc.
0:14:18 > 0:14:20And now, for the filleted bass.
0:14:20 > 0:14:23First of all, just brush it with a little bit of butter.
0:14:23 > 0:14:25A little bit being a bit of a euphemism around here
0:14:25 > 0:14:27for lots and lots.
0:14:27 > 0:14:28Plenty of seasoning.
0:14:33 > 0:14:36Incidentally, about seasoning, there is a very famous French chef
0:14:36 > 0:14:41called Joel Robuchon, who says season any piece of meat fish
0:14:41 > 0:14:44before you cook it and season it again after you've cooked it.
0:14:44 > 0:14:47And he's absolutely right. So, while that's cooking,
0:14:47 > 0:14:50we'll just get this other bass that's over here.
0:14:50 > 0:14:53While I'm about it, there's Pete the refrigeration engineer.
0:14:53 > 0:14:55Fridge's packed up, we had 50 in at lunch,
0:14:55 > 0:14:58we've got 100 in tonight. We've just got to carry on filming.
0:14:58 > 0:15:00He's going to get on the fridge
0:15:00 > 0:15:02while I tell you about this wonderful fish, the bass.
0:15:04 > 0:15:07Just look at those scales on a bass, it looks to me like worked
0:15:07 > 0:15:10stainless steel, it's the most delightful-looking fish, I think.
0:15:10 > 0:15:14So sort of sleek and smooth, no wonder it fetches such a high price.
0:15:14 > 0:15:17And incredibly well armed, those are all spikes on there.
0:15:17 > 0:15:19There's spikes there, there's spikes there.
0:15:19 > 0:15:22Any of the larder chefs that work on bass will tell you
0:15:22 > 0:15:25about those spikes cos inevitably, you're going to get your hands
0:15:25 > 0:15:27all covered in spike marks after working on bass.
0:15:27 > 0:15:29Beautiful fish.
0:15:29 > 0:15:32So, now, that's really beginning to crisp up under the grill
0:15:32 > 0:15:34and I like to leave the skin on a bass
0:15:34 > 0:15:36because it's got this very, very nice taste.
0:15:36 > 0:15:38As long as it's crisply cooked.
0:15:38 > 0:15:41If it's all floppy and moist, it's not very nice at all.
0:15:41 > 0:15:44But when it's a really crisp as that is becoming,
0:15:44 > 0:15:45it's a delight to eat.
0:15:45 > 0:15:47Now for the samphire.
0:15:47 > 0:15:51Another name is sea asparagus, it looks a bit like asparagus.
0:15:51 > 0:15:53That's cooked to perfection, just over a minute,
0:15:53 > 0:15:55just taking the raw edge off it.
0:15:55 > 0:15:58That's a little bit more than we need for the one portion
0:15:58 > 0:16:00that we're doing here.
0:16:00 > 0:16:02I've got asbestos fingers, let me tell you.
0:16:02 > 0:16:04A bit like walking over hot coals.
0:16:04 > 0:16:05And finally, the beurre blanc.
0:16:05 > 0:16:07Not over the fish because I want to keep
0:16:07 > 0:16:10the nice brown skin of the fish.
0:16:10 > 0:16:11Perfection, I think.
0:16:16 > 0:16:18Gosh, I'm happy to be out here tonight.
0:16:18 > 0:16:21It's been one hell of a day in the kitchen today.
0:16:21 > 0:16:23The first really hot day of summer.
0:16:23 > 0:16:26But it's a beautiful evening out here, and I've got this
0:16:26 > 0:16:31wonderfully soothing cool dish for tired old cooks like me.
0:16:31 > 0:16:33It's called a ceviche fish.
0:16:33 > 0:16:36It's ceviche or "cevich-eh", I don't know, I don't really care.
0:16:36 > 0:16:39But I've got some brill here, which I earlier on
0:16:39 > 0:16:42marinated in lime juice, but it's more than marinated.
0:16:42 > 0:16:44In fact, it's cooked in the acid
0:16:44 > 0:16:47and it's gone a very attractive white colour.
0:16:47 > 0:16:49And that is nearly ready,
0:16:49 > 0:16:53apart from a little bit of chopped fennel which I'm going to
0:16:53 > 0:16:55put in there, and some beautiful sea salt.
0:16:55 > 0:16:58Look at that, the crystals on that.
0:16:58 > 0:17:00It's not just salt in sea salt like this,
0:17:00 > 0:17:02but there's other minerals in there as well.
0:17:02 > 0:17:06So, straight onto the plate, that's all I need to do with that...
0:17:07 > 0:17:11..fish. And now, this is a South American dish
0:17:11 > 0:17:14and I'm going to make a salsa to go with it, a very simple salsa.
0:17:14 > 0:17:17Lots of piquant flavours in it.
0:17:17 > 0:17:19Take a bowl, first of all,
0:17:19 > 0:17:23into that bowl, drop some spring onion and some chopped tomato.
0:17:24 > 0:17:27Some finely-chopped green pepper.
0:17:29 > 0:17:33Perhaps not all that garlic, I might have put a bit much in there.
0:17:33 > 0:17:37And finally, lots, and I mean lots, of fiery red chilli.
0:17:38 > 0:17:42Mix that together with a little bit of virgin olive oil
0:17:42 > 0:17:44and some more of that sea salt.
0:17:45 > 0:17:47And some coriander.
0:17:47 > 0:17:49Again, a very, very common ingredient
0:17:49 > 0:17:51in South American cookery.
0:17:52 > 0:17:53Stir it round.
0:17:55 > 0:17:57Just a little taste. Excuse my fingers.
0:18:00 > 0:18:02Little bit more salt.
0:18:02 > 0:18:04Wow. Wow!
0:18:06 > 0:18:08Now, that's it, there's that chilli biting, biting, biting.
0:18:08 > 0:18:10I love chilli, actually, you get used to it
0:18:10 > 0:18:12after a while, believe me.
0:18:12 > 0:18:15Maybe I'm a bit too used to it, some of my customers in the restaurant
0:18:15 > 0:18:18get quite concerned about the levels sometimes.
0:18:18 > 0:18:23Just to finish off the dish finally, a few slices of avocado.
0:18:23 > 0:18:24And that's it.
0:18:26 > 0:18:28Think I'll just try a little bit of this.
0:18:32 > 0:18:33Oh, my...
0:18:33 > 0:18:35Wow, wow, wow!
0:18:35 > 0:18:38Now, I'm just going to nip off and get myself a cold beer.
0:18:48 > 0:18:50As Rick says, ceviche or "cevich-eh",
0:18:50 > 0:18:52it's one of the all-time classic South American dishes.
0:18:52 > 0:18:54There are also loads of other great recipes
0:18:54 > 0:18:57from that part of the world and I'm going to show you one right now,
0:18:57 > 0:18:59which is kind of like a sweet street food,
0:18:59 > 0:19:02which they call churros, which is served by street vendors
0:19:02 > 0:19:05all over Latin America with a mug of hot chocolate.
0:19:05 > 0:19:07I'm going to show you that first of all.
0:19:07 > 0:19:09They're like little doughnut things.
0:19:09 > 0:19:11But the recipe involves water,
0:19:11 > 0:19:13which I'm going to get that straight on, first of all.
0:19:13 > 0:19:15Get that were warmed up, with some butter.
0:19:15 > 0:19:18So, the recipe is very similar to that of a French choux pastry,
0:19:18 > 0:19:20which are eclairs, really.
0:19:20 > 0:19:22But the difference being instead of this being baked,
0:19:22 > 0:19:24it's actually deep-fat fried.
0:19:24 > 0:19:27Now, into there now, we've got in here with flour,
0:19:27 > 0:19:28some baking powder and egg.
0:19:28 > 0:19:31And I'm going to roll that in a mixture of sugar,
0:19:31 > 0:19:34which we've got in here, a bit of caster sugar.
0:19:34 > 0:19:37And some cinnamon, to offer some spice.
0:19:37 > 0:19:40Served with hot chocolate, which we've got water, sorry,
0:19:40 > 0:19:43milk and some chocolate, a bit of sugar to sweeten it up,
0:19:43 > 0:19:44and a touch of chilli on the top.
0:19:44 > 0:19:45Because I know you like chilli,
0:19:45 > 0:19:47but they actually do it over there as well.
0:19:47 > 0:19:50The origins of this, not from just Latin America.
0:19:50 > 0:19:52You can get them a lot in Spain.
0:19:52 > 0:19:54That's where this dish is supposed to come from,
0:19:54 > 0:19:57but they're actually wonderful. So, in we go with the flour.
0:19:57 > 0:19:59That goes straight in. Give this a quick mix and it'll end up
0:19:59 > 0:20:01like a big, thick sort of roux.
0:20:01 > 0:20:04That sort of stuff, that's what we're looking for.
0:20:04 > 0:20:07Haven't they always done that with the chilli, with sweet dishes?
0:20:07 > 0:20:10Yeah, chilli and chocolate is a great combination
0:20:10 > 0:20:11and it's also...
0:20:11 > 0:20:14Chilli and pineapple work together as well, if you bake it.
0:20:14 > 0:20:17It's a fantastic combination if you just do that.
0:20:17 > 0:20:20But this is what you end up with, almost like this paste.
0:20:20 > 0:20:23That's what you're looking for. Now in there, we go the bicarb.
0:20:23 > 0:20:26In we go with the egg. Crack that in as well.
0:20:27 > 0:20:29Give this a mix together.
0:20:29 > 0:20:33Like you said, this would normally in France be piped out on a tray
0:20:33 > 0:20:37and baked in the oven, and served as profiteroles or eclairs,
0:20:37 > 0:20:39but without the baking powder.
0:20:39 > 0:20:42But this one, we're actually going to deep-fat fry.
0:20:42 > 0:20:45So, I'm actually going to get the shape of this,
0:20:45 > 0:20:46the shape of it's quite important.
0:20:46 > 0:20:49Normally, they'd have a little plastic machine
0:20:49 > 0:20:50or a little wooden press to do this.
0:20:50 > 0:20:53But I'm going to use it with a piping bag and a star-shaped nozzle.
0:20:53 > 0:20:56Fill this up and drop it into my deep-fat fryer.
0:20:56 > 0:20:58That looked too hard for a woman's job there, that was quite vigorous.
0:20:58 > 0:21:01- No, you can do that! - I'd need a machine to do that.
0:21:01 > 0:21:04But we mentioned while that was on, the cast as well.
0:21:04 > 0:21:07Don't you eat out once every couple of months?
0:21:07 > 0:21:10Yeah, we try and go to a different restaurant
0:21:10 > 0:21:12every two to three months.
0:21:12 > 0:21:16And we actually went to a really unusual one last year.
0:21:16 > 0:21:22A place called Dans Le Noir, and it's run by some blind people.
0:21:22 > 0:21:25And the experience is, it's just mad.
0:21:25 > 0:21:29It's incredible cos when you lose a sense, the other senses go.
0:21:29 > 0:21:31So, your taste goes, your hearing gets a lot more...
0:21:31 > 0:21:33I was told it would be pitch-black,
0:21:33 > 0:21:35but I thought there will be a tiny candle in the corner.
0:21:35 > 0:21:38But actually, you all have to put your right arm
0:21:38 > 0:21:41on each other's shoulder and you led in and joom,
0:21:41 > 0:21:43it's just pitch-black!
0:21:43 > 0:21:46And your senses are so heightened, that the taste...
0:21:46 > 0:21:48We chose to not know what we were eating.
0:21:48 > 0:21:51And it's a French restaurant, it's just wonderful.
0:21:51 > 0:21:54And if anyone can go, it's really, really good.
0:21:54 > 0:21:58I'll show what I'm doing there. You just squeeze them like that.
0:21:58 > 0:22:00And once you get about an inch and a half,
0:22:00 > 0:22:02just drop them in the deep-fat fryer.
0:22:02 > 0:22:03That's what we're looking for.
0:22:03 > 0:22:06Shake them around, that's probably about enough, maybe one more.
0:22:06 > 0:22:09Now, it's important to do this while the mix is still warm,
0:22:09 > 0:22:11otherwise you'll never be able to pipe it all out.
0:22:11 > 0:22:14Now, tell us what's going on with you in EastEnders.
0:22:14 > 0:22:16- Couple of months ago, you were all over the place.- Yeah.
0:22:16 > 0:22:19Your storyline, now you're kind of back into it.
0:22:19 > 0:22:21Coming up is quite a big storyline for you?
0:22:21 > 0:22:23- I'm sure you don't watch it, James. - I did watch it!
0:22:23 > 0:22:26- I was watching last night. - Really?- Yeah!
0:22:26 > 0:22:30I'm surprised. But, no, yeah, it was really mad last year,
0:22:30 > 0:22:33and I had a really good storyline, so I was lucky.
0:22:33 > 0:22:38And as I say, it sort of went a bit quiet, and now Dawn becomes...
0:22:38 > 0:22:43She's sort of the stepmum to Jay, who's a bit of a rascal.
0:22:43 > 0:22:46And she has to force him to go to court.
0:22:46 > 0:22:50Well, she persuades him. And, yeah, it's a good week.
0:22:50 > 0:22:53- Keeping you busy!- Yes, very.
0:22:53 > 0:22:56So, do you get time to cook much at home or not? I don't suppose...
0:22:56 > 0:22:59Oh, my family will laugh at this because that's the thing,
0:22:59 > 0:23:01and that's why I asked to come on the show.
0:23:01 > 0:23:05Because I love food and I love watching people cook.
0:23:05 > 0:23:07But I'm an absolute disaster.
0:23:07 > 0:23:09So, I'm planning on being good one day.
0:23:09 > 0:23:13I actually want to go on one of these courses.
0:23:13 > 0:23:15In France or something? You know...
0:23:15 > 0:23:17Theo's got a course, he does it at his restaurant.
0:23:17 > 0:23:19- I do a cookery class. - I'll be there.
0:23:19 > 0:23:23- First Saturday of the month. - Really? Oh, well. Sorted.
0:23:23 > 0:23:25- You ask him nicely...- One day, I'm going to be really good.
0:23:25 > 0:23:27One day...
0:23:27 > 0:23:29Cos, I mean, although you've moved out from home,
0:23:29 > 0:23:32don't you live about sort of 70 yards away from your mum?
0:23:32 > 0:23:35- Yeah. It's a bit further, but... - Is this in case you get anything wrong, or a free meal?
0:23:35 > 0:23:37Yeah, I've sort of got a good thing going there.
0:23:37 > 0:23:39So, I go home for dinner every night
0:23:39 > 0:23:41cos, like everyone, I love my mum's cooking.
0:23:41 > 0:23:44And she'll get angry at me saying that, but she's very good,
0:23:44 > 0:23:48and I've always had a big variety of food in my life.
0:23:48 > 0:23:50She'd cook something different every night.
0:23:50 > 0:23:52So, then, when I get nagged, I go back to mine. Perfect.
0:23:52 > 0:23:55- And is that where your love of chilli comes from?- Yes.
0:23:55 > 0:23:58When my mum was pregnant with me, she sort of...
0:23:58 > 0:24:01She had a lot of curry, and that was her craving.
0:24:01 > 0:24:03And I think, when I was a baby, they just fed me
0:24:03 > 0:24:05a lot of Indian food and spicy stuff,
0:24:05 > 0:24:07and I loved it, and that's been...
0:24:07 > 0:24:09- So, you still like it now? - Yeah, still like it now.
0:24:09 > 0:24:11Well, there you go. Anyway, we've got our hot chocolate.
0:24:11 > 0:24:13This is 70% dark chocolate.
0:24:13 > 0:24:16You don't want anything richer than that. Otherwise, it becomes too bitter.
0:24:16 > 0:24:18But you can see you've got the little churros here.
0:24:18 > 0:24:21In there for about two, two and a half minutes.
0:24:21 > 0:24:23Out of the deep-fat fryer.
0:24:23 > 0:24:28Now, sometimes, they're quite sort of like a U-shaped appearance,
0:24:28 > 0:24:32but what we can do is roll these in the cinnamon.
0:24:32 > 0:24:34And also, if you want something slightly different,
0:24:34 > 0:24:36- you can actually put chilli powder in here.- Oh, wow.
0:24:36 > 0:24:39If you want to do a little something slightly different,
0:24:39 > 0:24:41which I've actually done with doughnuts, as well.
0:24:41 > 0:24:43But they're kind of like this doughnuty sort of thing.
0:24:43 > 0:24:48And the idea is you serve these on the side,
0:24:48 > 0:24:49which you can then pile up.
0:24:49 > 0:24:52These would be served by, like, street vendors
0:24:52 > 0:24:54all across Latin America.
0:24:54 > 0:24:57There you go. So, you can pile them all up, and then...
0:24:57 > 0:24:59- You should bring it over. - There you go.
0:24:59 > 0:25:01And then what we need is your hot chocolate,
0:25:01 > 0:25:04which has got a bit of sugar in there, the milk, of course.
0:25:04 > 0:25:06We've just given it a quick blitz.
0:25:08 > 0:25:10So, you get a little bit of foam on the top.
0:25:12 > 0:25:14And then the idea is you basically just dunk...
0:25:16 > 0:25:20..your churros in the hot chocolate over the top.
0:25:20 > 0:25:22Because it's you and you like your chilli,
0:25:22 > 0:25:24just a touch of chilli powder on the top.
0:25:24 > 0:25:26- Wow.- Dive in. Tell me what you think.
0:25:26 > 0:25:28- So, shall I use this spoon or shall I...?- No, you just...
0:25:28 > 0:25:30- Are you sure? - Just dunk one of those straight in.
0:25:30 > 0:25:32Dunk it in there and tell us what you think.
0:25:32 > 0:25:35- They're going to be hot, so watch...- Mm-mm-mm.
0:25:35 > 0:25:37- Oh, my God. - SHE GIGGLES
0:25:37 > 0:25:38- You like them?- Mm.
0:25:43 > 0:25:46"Mm-mm-mm" is the exact response I'd expect from that dish.
0:25:46 > 0:25:49Churros dipped in hot chocolate - what's not to love?
0:25:49 > 0:25:51Now, she may be the queen of baking,
0:25:51 > 0:25:53but Mary Berry's put down the rolling pin
0:25:53 > 0:25:57to show us how to make a simple but sensational supper.
0:25:57 > 0:25:59Welcome back, Mary. We're not baking.
0:25:59 > 0:26:02- We're savoury today.- Absolutely. - So, what are we going to be doing?
0:26:02 > 0:26:06I've got some lovely chicken drumsticks here.
0:26:06 > 0:26:07- I've taken the bone out...- Yeah.
0:26:07 > 0:26:10..and I'm going to put a sausage meat stuffing with lots of herbs,
0:26:10 > 0:26:12- wrap it in bacon and make a lemon sauce.- OK.
0:26:12 > 0:26:14You want me to be busy chopping bits and pieces?
0:26:14 > 0:26:17- You're doing all the hard work. - OK. Right, so, we've got parsley.
0:26:17 > 0:26:19We're going to make a sauce a little bit later.
0:26:19 > 0:26:21It's all about the stuffing for this one, first of all.
0:26:21 > 0:26:22So, we've got the...
0:26:22 > 0:26:25These are the little thighs that we've got with the bone removed.
0:26:25 > 0:26:28And, I mean, I would serve one each,
0:26:28 > 0:26:31but in Yorkshire, you'd have about three, wouldn't you?
0:26:31 > 0:26:33We'd have probably that, to be honest with you.
0:26:33 > 0:26:35But we've got a nice little bit of parsley.
0:26:35 > 0:26:37So, the stuffing - tell us about that, then.
0:26:37 > 0:26:39Cos that's just plain sausage meat.
0:26:39 > 0:26:40This is very good sausage meat.
0:26:40 > 0:26:42And I'm then going to add
0:26:42 > 0:26:44some fresh thyme to it.
0:26:44 > 0:26:47And I wouldn't ever use dried thyme.
0:26:47 > 0:26:49I don't know about... Would you use dried thyme?
0:26:49 > 0:26:50- Not really, no.- No.
0:26:50 > 0:26:52I think it's a totally different thing.
0:26:52 > 0:26:54And you can grow this in a window box.
0:26:54 > 0:26:56You can grow it in the back door.
0:26:56 > 0:26:58That's just upset all the dried thyme farmers
0:26:58 > 0:27:00everywhere around the country,
0:27:00 > 0:27:02cos the sales have just plummeted by 1,000%.
0:27:02 > 0:27:05- Well, think of all the herb growers. Come on.- All right.
0:27:05 > 0:27:08- And some rind of the lemon. - There you go.
0:27:08 > 0:27:10So, where do you get your ideas from?
0:27:10 > 0:27:12Where does that come from? Cooking at home or...?
0:27:12 > 0:27:15It comes from eating out a bit.
0:27:15 > 0:27:19Also, friends give me recipes. I do a little bit of travelling.
0:27:19 > 0:27:21But we experiment. We're a team at home.
0:27:21 > 0:27:23I've got Lucy Young and Lucinda,
0:27:23 > 0:27:27and we all cook together and have ideas.
0:27:27 > 0:27:30And they're a lot younger and they go out and do more exciting...
0:27:30 > 0:27:32Have more exciting food, sometimes, than I do.
0:27:32 > 0:27:35But you've been working together for, what, 25 years, 20-odd years?
0:27:35 > 0:27:38- Lucy's been with me 26 years.- Yeah.
0:27:38 > 0:27:40She says she's been with me longer than school
0:27:40 > 0:27:42or anything else, so I'm lucky.
0:27:42 > 0:27:44- Right, so...- That's it.- You want me to put these in here for you?
0:27:44 > 0:27:47- That's it.- So, these are the little bit of stuffing. Now, any...
0:27:47 > 0:27:49I mean, you use pork stuffing, but I suppose you could do...
0:27:49 > 0:27:52No, no, no, I would always use pork stuffing.
0:27:52 > 0:27:54I've never used beef stuffing. That's it.
0:27:54 > 0:27:57There you go. And another one. OK. So, this is...
0:27:57 > 0:27:58This is a recipe from...
0:27:58 > 0:28:02- Not only from your book, as well, but also the TV series.- Exactly.
0:28:02 > 0:28:08- The TV series is Foolproof and... - Foolproof?- Foolproof, yes.
0:28:08 > 0:28:10- Do you watch this show?- What?
0:28:10 > 0:28:12- Do you watch this show? - No, these are definitely...
0:28:12 > 0:28:15It wasn't, last week, foolproof. It definitely wasn't last week.
0:28:15 > 0:28:17- How about stretching those for me? - I can stretch those.
0:28:17 > 0:28:19It's Foolproof, and it's not on next Monday,
0:28:19 > 0:28:23but it's on the following Monday, and then the three after that.
0:28:23 > 0:28:27So, what's on next Monday, then, stopping Mary Berry being on-air?
0:28:27 > 0:28:30Well, it's definitely with the children.
0:28:30 > 0:28:36It's family day, and we filmed it at my daughter's, and we did...
0:28:36 > 0:28:38We had a fire and we put a grid over the top.
0:28:38 > 0:28:40The sort of thing you do at half-term,
0:28:40 > 0:28:42which most children have half-term now.
0:28:42 > 0:28:45The boys made flatbreads,
0:28:45 > 0:28:47and instead of just having them boringly flat,
0:28:47 > 0:28:50when they come warm, if you've done them on a fire,
0:28:50 > 0:28:53they open them out and fill them with all the things that they like.
0:28:53 > 0:28:55- Right.- And they rushed around. It was good fun.
0:28:55 > 0:29:00- Now, I've known you for about 20, 25 years, something like that?- Yes.
0:29:00 > 0:29:02Did you ever think you would be doing this...?
0:29:02 > 0:29:04Well, I didn't think I'd be doing this for a living,
0:29:04 > 0:29:07but did you ever think you'd be doing this in your career still?
0:29:07 > 0:29:10- I would think definitely not. - No, did you ever think that?- Yes.
0:29:10 > 0:29:14You can't have thought that it would turn out to be what it is, really?
0:29:14 > 0:29:16Not really, but, gosh, I'm lucky.
0:29:16 > 0:29:18I have the most fantastic time,
0:29:18 > 0:29:21and in my programme, I do a lot of travelling.
0:29:21 > 0:29:23I mean, I went to a garlic farm.
0:29:23 > 0:29:28And I'm doing all the sort of things that I want to do.
0:29:28 > 0:29:30Food's just a massive subject, isn't it? You never get bored of it,
0:29:30 > 0:29:33but there's also so much more to tell, if that makes sense.
0:29:33 > 0:29:36And I'm always wanting, you know... "I wonder where those heritage tomatoes come from,"
0:29:36 > 0:29:39so off I go and show everybody. It's great fun.
0:29:39 > 0:29:40Right. So, the chicken goes in there.
0:29:40 > 0:29:43I'll rinse the tap so you've got something to wash your hands.
0:29:43 > 0:29:45- Right. Wash my hands here? Right. - Yeah, there you go.
0:29:45 > 0:29:47And then do you want a little bit of honey over this?
0:29:47 > 0:29:49- Is that what you want? - A little bit of honey.
0:29:49 > 0:29:52That just helps it to be nice and brown. Just drizzle it over.
0:29:52 > 0:29:54Bit of runny honey over the top.
0:29:54 > 0:29:56And if you haven't got any honey that's runny,
0:29:56 > 0:29:58and it's gone solid in the jar, just pop it in the microwave for a bit.
0:29:58 > 0:30:00Now, do you want black pepper on this?
0:30:00 > 0:30:02Definitely a little bit of black pepper.
0:30:02 > 0:30:06I put a bit of salt on the chicken. I don't think it'll need any more.
0:30:06 > 0:30:08- OK.- And then we're going to make a sauce.
0:30:08 > 0:30:12Yeah. Right, now, this is the sauce.
0:30:12 > 0:30:15So, I'm going to get you the onions chopped, as well.
0:30:15 > 0:30:18- So...- Lovely.- There you go. - So, in goes the butter.
0:30:18 > 0:30:22We're going to cook the onion in the butter for a bit to begin with.
0:30:22 > 0:30:24Now, you're chopping those beautifully finely.
0:30:24 > 0:30:27You're a chef, I'm a cook.
0:30:27 > 0:30:29There we are.
0:30:29 > 0:30:31Just do those until they've softened down.
0:30:31 > 0:30:33Guinness Book Of Records.
0:30:33 > 0:30:35The world's fastest carrot peeler and chopper
0:30:35 > 0:30:38of carrots in one minute. 28.
0:30:38 > 0:30:40I think you're in the Guinness Book Of Records
0:30:40 > 0:30:42for something else, aren't you?
0:30:42 > 0:30:44Yeah, well, that was... That's...
0:30:44 > 0:30:46Thanks, Mary. That was...
0:30:46 > 0:30:48LAUGHTER
0:30:48 > 0:30:50Don't know how going to explain this one now, do I, really?
0:30:50 > 0:30:53But, yeah, removing the most amount of bras off...
0:30:53 > 0:30:57Erm, yes, in one minute, with one hand.
0:30:57 > 0:31:00- Right.- Yeah. - In goes the...- Moving on!
0:31:02 > 0:31:03Here am I asking you...
0:31:03 > 0:31:06So, this is a roux with onion in.
0:31:06 > 0:31:08It's all in the click of the fingers, apparently.
0:31:08 > 0:31:09- Absolutely.- Right, OK.
0:31:09 > 0:31:14And when I'm making a sauce, I have the stock hot.
0:31:14 > 0:31:17- And, yes, I am using a stock cube.- OK.
0:31:17 > 0:31:18Now, you keep whisking it.
0:31:18 > 0:31:21Use a whisk is always a good tip for this one, as well, isn't it?
0:31:21 > 0:31:24I like to make it with a whisk, and you keep it beautifully smooth.
0:31:24 > 0:31:26And it'll be quite thick when you've finished,
0:31:26 > 0:31:30- but the juices from the meat will thin it down.- OK.- And some cream.
0:31:30 > 0:31:33- And some cream in there, as well.- Yeah.- OK.
0:31:33 > 0:31:35And we're going to put some lemon juice in.
0:31:35 > 0:31:37So, this is a six-part series that you've got, as well?
0:31:37 > 0:31:42Six-part series, and it's all different subjects.
0:31:42 > 0:31:44- And it's family next time.- Right.
0:31:44 > 0:31:47And there's got to be something in the planning, as well.
0:31:47 > 0:31:49What's the next Mary Berry thing, then?
0:31:49 > 0:31:53- I'm doing an Easter one...- Right. - ..which we're doing right now.
0:31:53 > 0:31:57- OK.- And then, with any luck, there'll be one for next year.- OK.
0:31:57 > 0:32:00- Right, in we go with the cream now. - Yeah.- Happy with that? Double cream?
0:32:00 > 0:32:03Always double cream.
0:32:03 > 0:32:05Double cream, because it will hold better,
0:32:05 > 0:32:06give a gorgeous flavour.
0:32:06 > 0:32:08- A bit of chopped parsley in there.- OK.
0:32:08 > 0:32:12- And juice of a lemon - half a lemon. - OK, I've got that, as well. So...
0:32:12 > 0:32:15Right, so, we've got chopped parsley very quickly here.
0:32:15 > 0:32:17But in Foolproof, I'm trying to give all those extra...
0:32:17 > 0:32:19You keep saying it's foolproof.
0:32:19 > 0:32:22No, but I'm giving you lots of tips to get success every time,
0:32:22 > 0:32:24and not too many ingredients,
0:32:24 > 0:32:28because I think people sometimes have too many, and I...
0:32:28 > 0:32:30Everything, you can get sort of locally.
0:32:30 > 0:32:32- In it goes.- In it goes. - Is that a dig at me?
0:32:32 > 0:32:34LAUGHTER
0:32:34 > 0:32:38- We know what's coming with Sam. Lemon juice?- Yeah.- OK. A squeeze?
0:32:38 > 0:32:40I think I could do with you in the kitchen.
0:32:40 > 0:32:42- You're pretty good.- Well...
0:32:42 > 0:32:45- PRETTY good?- You're marvellous. - Thank you very much.
0:32:45 > 0:32:47- That's it.- A bit more? Happy with that?- Lovely.
0:32:47 > 0:32:50- And a bit of pepper and salt.- I can give you a bit of pepper and salt.
0:32:50 > 0:32:52- That's fine. - I'm here. I'm here. Got it.
0:32:53 > 0:32:55- Fine?- Yeah.
0:32:55 > 0:32:58And, you know, I always use black pepper because you can see it,
0:32:58 > 0:33:02- and then I remember that I put it in.- And how long would you cook these chicken for?
0:33:02 > 0:33:05How long would you roast these for?
0:33:05 > 0:33:08- 180, about 30, 35 minutes.- OK.
0:33:08 > 0:33:12And any juices that come out, it goes in the sauce, as well.
0:33:12 > 0:33:13Right, I've got the potatoes there,
0:33:13 > 0:33:15which you want a little bit of butter in here.
0:33:15 > 0:33:17- I'll lift that off and you can keep whisking.- Yes.
0:33:17 > 0:33:20- Yes, Chef. - LAUGHTER
0:33:20 > 0:33:23- Keep whisking, Mary. Keep whisking. Keep whisking.- That's perfect.
0:33:23 > 0:33:27- I'll take all that.- You want all that?- Yes. Don't waste anything.
0:33:27 > 0:33:30They look delicious because they're nice and crispy brown.
0:33:30 > 0:33:34Right, I'm going to take some butter and put it into the potatoes,
0:33:34 > 0:33:37like that. The French beans - you want these draining off?
0:33:37 > 0:33:40Draining off. We haven't cooked them for too long. That's it.
0:33:40 > 0:33:46- Black pepper in here, as well?- OK. I'm all for a bit of black pepper.
0:33:46 > 0:33:49- Black pepper in there, as well?- Drop of butter.- Put in there, as well.
0:33:49 > 0:33:52So, this is... This recipe is from your new book.
0:33:52 > 0:33:54- How many are you up to now, then? - Oh, I don't know.
0:33:54 > 0:33:58- I haven't really counted. - Cos I thought I was doing... I'm 17.
0:33:58 > 0:34:01Oh, erm, I'm about three times that, four times that.
0:34:01 > 0:34:06Yes, but I'm a little bit older than you, my boy.
0:34:06 > 0:34:09Go on, you must know. How many? Go on.
0:34:09 > 0:34:12- 70.- 70?!- Yes.- 70 books?! - Yes, but I'm quite old, you know.
0:34:12 > 0:34:16I've had plenty of time and lots of wonderful help.
0:34:16 > 0:34:20- I've got so far to go. Right. - Right.- There you go. Chicken?
0:34:20 > 0:34:21That's enough for me.
0:34:21 > 0:34:23That's enough for a normal person.
0:34:23 > 0:34:25And that's enough for a Yorkshireman.
0:34:25 > 0:34:29- LAUGHTER - Right.- This one?
0:34:29 > 0:34:33- Yeah.- French beans. - Nice bit of colour.- OK.- That's it.
0:34:33 > 0:34:35- Happy with that? Potatoes?- Yeah.
0:34:35 > 0:34:38I'm wondering who's doing the cooking here. I'm really pleased.
0:34:38 > 0:34:41- I'm just standing here. - It's foolproof, apparently.
0:34:42 > 0:34:44- Three?- Ooh.
0:34:44 > 0:34:47For a Yorkshireman. There we are.
0:34:47 > 0:34:50- And don't forget the sauce. - Bit of sauce?- I'll come over here.
0:34:50 > 0:34:53- I'll steady it.- OK. A bit of that over the top?- Yes.
0:34:53 > 0:34:55So, this sauce is very quick, as well?
0:34:55 > 0:34:57It's very quick, it's very delicious.
0:34:57 > 0:34:59I'm married to a man who likes gravy,
0:34:59 > 0:35:01so I always have to make a lot of sauce.
0:35:01 > 0:35:04Right, so, explain to us what that dish is again, Mary.
0:35:04 > 0:35:07It's chicken thighs that I've made a lovely stuffing
0:35:07 > 0:35:09from sausage meat and herbs
0:35:09 > 0:35:13- and a little bit of grated cheese, which we forgot to put in.- Yeah.
0:35:13 > 0:35:15And then we wrapped it in bacon,
0:35:15 > 0:35:21and then we've made a sauce using lemon juice and onion and cream.
0:35:21 > 0:35:22Foolproof, you see?
0:35:27 > 0:35:31- Right, Mary, do you want to join us over here?- Yes, please.- Have a seat.
0:35:31 > 0:35:34- There you go.- OK, thanks.- Like that.
0:35:34 > 0:35:37- Are you in?- Yeah. - Sorted. There you go.
0:35:37 > 0:35:39Right, Robert, dive into that for breakfast.
0:35:39 > 0:35:43- Look at that!- Oh, I'm so glad it's not fish cos...
0:35:43 > 0:35:46- Dive into that, you see. - Big chunk of chicken.
0:35:46 > 0:35:49That's the great thing about the thighs - it keeps it nice and moist, as well, really.
0:35:49 > 0:35:51I think it's one of the best cuts of chicken,
0:35:51 > 0:35:55and having stuffing in it makes it go further, gives it flavour.
0:35:55 > 0:35:57Skin on, skin off? They're skin off.
0:35:57 > 0:35:59On this particular occasion, I've taken the skin off
0:35:59 > 0:36:01- because I wanted crispy bacon round the outside.- There you go.
0:36:01 > 0:36:04- Chicken and stuffing - you can't really...- You can't beat that.
0:36:08 > 0:36:11Wow! 70 cookbooks? Really?!
0:36:11 > 0:36:14I need to get cracking, or maybe get another agent.
0:36:14 > 0:36:18A foolproof dish from Mary that went down very well in the studio.
0:36:18 > 0:36:21Next up, the legendary Keith Floyd is continuing his travels
0:36:21 > 0:36:24across America with a trip to Santa Fe.
0:36:24 > 0:36:28MUSIC: Riding The Range by Tony Kinsey
0:36:45 > 0:36:47# Three wheels on my wagon. #
0:36:47 > 0:36:50I tell you what, I am actually driving this rig myself.
0:36:50 > 0:36:52I could have a cowboy on the back.
0:36:52 > 0:36:55I'm not doing that because Floyd doesn't do things like that.
0:36:55 > 0:36:57But, you know, I've just started this new brilliant
0:36:57 > 0:36:59dial-a-dinner service for cowboys,
0:36:59 > 0:37:01and I've got the old mobile phone in the back of the rig here...
0:37:01 > 0:37:03Oops, we're going to crash if we're not careful.
0:37:03 > 0:37:05It's all right, Clive. Don't worry. Stay with it.
0:37:05 > 0:37:08I'm just driving these horses through some heavy scrub here.
0:37:08 > 0:37:09I really am, too. PHONE RINGS
0:37:09 > 0:37:11I've got the mobile phone in the back.
0:37:11 > 0:37:13- You know, and I truly am... - Arrgh!- That's right. Don't worry.
0:37:13 > 0:37:15We'll pick this up. GLASS SMASHES
0:37:15 > 0:37:18I've started the Real Floyd's American Galloping Gourmet Service
0:37:18 > 0:37:21at long last. Some cowboys phoned me up and said,
0:37:21 > 0:37:23"Hey, man, we're hungry. Get your chuck wagon over here."
0:37:23 > 0:37:25And that's exactly what I'm doing.
0:37:25 > 0:37:28And this is true. I am not telling fibs.
0:37:28 > 0:37:32There's no-one else but me driving this rig. It's unbelievable.
0:37:32 > 0:37:34Floyd's American Pie. Here we go.
0:37:34 > 0:37:37Take a look at these horses, Clive, if you can.
0:37:37 > 0:37:38Can you pan down to them?
0:37:38 > 0:37:40I'm just showing you what I'm doing. Whoa!
0:37:40 > 0:37:42HORSES WHINNY We did it.
0:37:42 > 0:37:46And this is the man here behind me who would have driven it,
0:37:46 > 0:37:48but I did drive it. Did I drive it?
0:37:48 > 0:37:50You done a hell of a job, buddy.
0:38:00 > 0:38:03It's a long haul to New Mexico,
0:38:03 > 0:38:07and a man's bones can get a little shaky on the old Santa Fe Trail,
0:38:07 > 0:38:11not to mention the throat has a certain dry, ticklish feel about it.
0:38:11 > 0:38:14But to satisfy my producer's thirst for bizarre locations,
0:38:14 > 0:38:16I rode into the film town of Beauty,
0:38:16 > 0:38:19famous for its role in westerns and failed restaurateurs,
0:38:19 > 0:38:21to cook something tasty for the locals,
0:38:21 > 0:38:23a pretty wild bunch, by all accounts.
0:38:23 > 0:38:25It's extraordinary, isn't it?
0:38:25 > 0:38:27You know, I told the BBC wardrobe department
0:38:27 > 0:38:29I was coming to New Mexico to film in a cowboy town,
0:38:29 > 0:38:32and I wanted a Lone Ranger outfit. What have they given me?
0:38:32 > 0:38:34A Sloane Ranger outfit. They're absolutely hopeless.
0:38:34 > 0:38:38Anyway, cowboy cooks are no exception to any other kind of cook.
0:38:38 > 0:38:40They're well into organisation. And the most important thing,
0:38:40 > 0:38:42after a long day's ride across the plain,
0:38:42 > 0:38:44was to give the boys something really good to eat.
0:38:44 > 0:38:46So, Chuck, as he would be called,
0:38:46 > 0:38:48would have a really good, well-organised larder -
0:38:48 > 0:38:50the essential things that a travelling cook would need.
0:38:50 > 0:38:53Baby wipes for his fingers at the end of a hard day,
0:38:53 > 0:38:55Californian wine, a cookery book,
0:38:55 > 0:38:56charcoal fuel lighter and stuff like that.
0:38:56 > 0:38:58And because they're into FM rock,
0:38:58 > 0:39:00they'd probably have a stereo, as well.
0:39:00 > 0:39:02Anyway, I've got to do this really serious cooking sketch
0:39:02 > 0:39:04cos I am actually going to cook for real cowboys.
0:39:04 > 0:39:06I mean, you've all seen Blazing Saddles,
0:39:06 > 0:39:08and they did those funny jokes about the pork and beans,
0:39:08 > 0:39:10but I'm going to cook a real pork and beans.
0:39:10 > 0:39:13Historically, slightly different, because we're using black beans -
0:39:13 > 0:39:15something that was only introduced into American food
0:39:15 > 0:39:18in the last sort of 30 to 40 years. So, it's an update of an old dish.
0:39:18 > 0:39:21So, first of all, Clive, diced shoulder of pork, OK?
0:39:21 > 0:39:25Then swing round to your right, where we've got our black beans
0:39:25 > 0:39:26which have been soaked in water overnight
0:39:26 > 0:39:29and then boiled for about two hours till they're nice and tender.
0:39:29 > 0:39:32And that, by the way, is them in their dry state.
0:39:32 > 0:39:34You can easily buy them. The thing which...
0:39:34 > 0:39:35Back up to me, please.
0:39:35 > 0:39:37The thing which flavours and influences this dish
0:39:37 > 0:39:40is something very important to New Mexico. It's the chilli.
0:39:40 > 0:39:43These very hot but also sweet little chillies,
0:39:43 > 0:39:47which I've chopped up here also with some garlic, OK?
0:39:47 > 0:39:49Now, this is all going to be cooked in a kind of a sauce...
0:39:49 > 0:39:52Back to me again, please. I didn't say come up. Thank you.
0:39:52 > 0:39:54..which is going to be thickened with blue flour
0:39:54 > 0:39:56and red chillies, OK?
0:39:56 > 0:39:59And because the Americans like their things a bit tasty
0:39:59 > 0:40:01and a bit spicy, it's also going to have - and isn't it sweet? -
0:40:01 > 0:40:04a little honey in it, and from a bear pot. OK?
0:40:04 > 0:40:06So, those are the ingredients.
0:40:06 > 0:40:07The other thing that's very important
0:40:07 > 0:40:10when you're cooking on the range is to have a little slurp yourself.
0:40:10 > 0:40:13And I always prefer the Kentucky Fried Gentleman.
0:40:13 > 0:40:15Mm. It's very nice, too.
0:40:15 > 0:40:18Now, we're going to have a bit of wandering around to do here, Clive, so stay with me.
0:40:18 > 0:40:22Let us, first of all, get some oil. Walk round here over the stove.
0:40:22 > 0:40:26Put a bit of oil in, and we'll put our meat in.
0:40:26 > 0:40:29See, if I had an assistant, that would have been taken away from me.
0:40:29 > 0:40:31MEAT SIZZLES Ah, good. Sizzle, sizzle.
0:40:34 > 0:40:37And then in with our chillies and onions.
0:40:37 > 0:40:41Pop that over there and give that a little stir around
0:40:41 > 0:40:44for it to season and seal down in a proper way.
0:40:44 > 0:40:45They do make life... Clive, just a minute.
0:40:45 > 0:40:48They do make life really difficult for me, don't they?
0:40:48 > 0:40:49I mean, we've done it before, I know.
0:40:49 > 0:40:51He loves these fresh-air sequences,
0:40:51 > 0:40:53but my eyes are streaming from the smoke.
0:40:53 > 0:40:55We're at 7,000ft of altitude, so if I'm looking a bit wobbly,
0:40:55 > 0:40:58it's not because I've had too many Kentucky Fried Gentlemen.
0:40:58 > 0:40:59In fact, I haven't had enough.
0:40:59 > 0:41:01But there is a definite effect on your head,
0:41:01 > 0:41:03this clear air, the mountains.
0:41:03 > 0:41:05The snow in the background and stuff really gets to you.
0:41:05 > 0:41:07Anyway, enough of that. Now for the roux.
0:41:07 > 0:41:09The crushed chillies go into there like that,
0:41:09 > 0:41:12along with some of this blue cornmeal, right?
0:41:12 > 0:41:15And then the juice strained off of the black beans is mixed into that.
0:41:15 > 0:41:17There's a lot of wind here. We can't help that.
0:41:17 > 0:41:22A lot of wind. Mixed in to form a thickening agent. OK.
0:41:22 > 0:41:26So, that goes into the pot right over here. No problem.
0:41:27 > 0:41:30Then, over here, Clive,
0:41:30 > 0:41:33I've got to put the black beans in. HE COUGHS
0:41:33 > 0:41:36Cos this is the nice part of the dish. In they go.
0:41:36 > 0:41:38This is a good way of stretching the meat, of course.
0:41:38 > 0:41:43It makes it a very economical dish by adding the pulses.
0:41:43 > 0:41:46And then a curious little bit -
0:41:46 > 0:41:48honey for bears. Put a little bit of honey in.
0:41:48 > 0:41:51Little bit like that, just to take some of that heat
0:41:51 > 0:41:53away from the chilli.
0:41:53 > 0:41:56Stir round. Hey, that looks rather good, doesn't it?
0:41:56 > 0:41:57Pork and black beans.
0:41:57 > 0:42:02Anyway, that needs about two hours over wood mark three,
0:42:02 > 0:42:04cos I know you've all got these kind of stoves
0:42:04 > 0:42:06in your chuck wagons at home, haven't you?
0:42:06 > 0:42:07Anyway, that's it.
0:42:07 > 0:42:11# We open in Venice We next play Verona
0:42:11 > 0:42:15# Then on to Cremona Lots some laughs in Cremona!
0:42:15 > 0:42:18# Our next stop is Parma That dopey, mopey menace!
0:42:18 > 0:42:22# Then Madua, then Padua Then we open again, where?
0:42:22 > 0:42:26# We open in Venice We next play Verona
0:42:26 > 0:42:30- # Then on to Cremona - Lots of bars in Cremona!
0:42:30 > 0:42:34- # Our next stop is Parma - That beer-less, cheerless menace!
0:42:34 > 0:42:38# Then Madua, then Padua Then we open again, where? #
0:42:38 > 0:42:41Every waiter, cook or bartender in Santa Fe
0:42:41 > 0:42:43is only temporarily out of the business.
0:42:43 > 0:42:46They're just waiting for Spielberg to hit town.
0:42:46 > 0:42:49So, if you can't wait, cook or sing, you hang out there anyway,
0:42:49 > 0:42:51in case the opera calls you up,
0:42:51 > 0:42:54Santa Fe being the Sadler's Wells of the States, as you well know.
0:42:54 > 0:42:56Here's one of me with the make-up lady
0:42:56 > 0:42:59putting the final touches to my costume, prior to my audition.
0:42:59 > 0:43:01# There are lots of quail in Cremona
0:43:01 > 0:43:03# Our next stop is Parma
0:43:03 > 0:43:05# That heartless, tartless menace
0:43:05 > 0:43:07# Then Madua, then Padua
0:43:07 > 0:43:11# Then we open again, where?
0:43:11 > 0:43:13# In Venice! #
0:43:13 > 0:43:18CHEERING AND APPLAUSE
0:43:27 > 0:43:31Ha-ha! John Wayne did this, too, no? Anyway, here we are, chaps.
0:43:31 > 0:43:35Sorry about that. A bit of pork and black bean.
0:43:35 > 0:43:37I hope you like it. Let me just give you some.
0:43:37 > 0:43:40This is my show, but this is your town,
0:43:40 > 0:43:42and if you don't like it, you just tell me, OK?
0:43:42 > 0:43:44I'll get you some beers in a second.
0:43:44 > 0:43:47Al and Boots, and their dog Tarquin, just happen to be taking time out
0:43:47 > 0:43:50from being waiters, I mean stuntmen, to give us a hand.
0:43:50 > 0:43:52Very nerve-racking, this kind of thing, you know.
0:43:52 > 0:43:55These guys have got, you know, rods, or whatever they call them.
0:43:55 > 0:43:57Colt 45s and things stashed where they probably shouldn't be.
0:43:57 > 0:43:59- Three beers, my good man, please.- Coming up.
0:43:59 > 0:44:01MUSIC: Theme from The Good, The Bad And The Ugly
0:44:01 > 0:44:06One, two, three. Rock on.
0:44:06 > 0:44:08GLASS SMASHES
0:44:08 > 0:44:14- So, is it silver bullets or is it all right?- Very tasty.- Good.
0:44:14 > 0:44:15Listen, you guys...
0:44:15 > 0:44:18Sorry about that Americanism. What's it actually...?
0:44:18 > 0:44:21You're really interested, aren't you, Boots?
0:44:21 > 0:44:24- You don't like it?- I don't like it. - You don't like it. But never mind.
0:44:24 > 0:44:26- The dog don't like it. - The dog doesn't like it.
0:44:26 > 0:44:28- I'm hungry.- What is this?
0:44:28 > 0:44:33Well, I got it out of a Santa Fe cookery book, and it's...
0:44:33 > 0:44:37- Is that the wrong thing to say? - No. I just like Santa Fe, but...
0:44:37 > 0:44:40- That is pork?- It is pork. - Tastes like beef. - It is black beans. It is chilli.
0:44:40 > 0:44:43I know, but it's been cooked a long time, of course.
0:44:43 > 0:44:45- But it's American pork. - And the beans?
0:44:45 > 0:44:49- And the beans are black beans. - Looks like rabbit pellets.
0:44:49 > 0:44:52It does? I don't want to eat it now that you've said that.
0:44:52 > 0:44:54- Doesn't taste too bad, though. - Could use a little bit more chilli.
0:44:54 > 0:44:57- Maybe she wants her own table. - She likes it raw.
0:44:57 > 0:45:02Want your own table? Come on. Come on. Come up here.
0:45:04 > 0:45:07Want your own table? You like that?
0:45:08 > 0:45:12She likes it. It's just that she wants to be private.
0:45:13 > 0:45:15Good girl.
0:45:15 > 0:45:19MUSIC: Burnham Beeches by The Stranglers
0:45:21 > 0:45:24Santa Fe is also the capital of American chic.
0:45:24 > 0:45:27There are more artists here than St Ives.
0:45:27 > 0:45:29It's also the second oldest town in America,
0:45:29 > 0:45:31and it was first settled by the Spanish in the '70s...
0:45:31 > 0:45:33I mean, the 17th century.
0:45:33 > 0:45:35I love this specially composed music
0:45:35 > 0:45:37by my old chums The Stranglers, don't you?
0:45:42 > 0:45:44Anyway, the silver and turquoise mines around here
0:45:44 > 0:45:46provide the Indians with all they need
0:45:46 > 0:45:49to create this brilliant jewellery. Not that I'm that interested in it,
0:45:49 > 0:45:51but I just thought you'd like to know,
0:45:51 > 0:45:54and at least it saves me from rabbiting on about architecture.
0:45:54 > 0:45:57But I'm here in Santa Fe not only for the fashion,
0:45:57 > 0:45:59but also to take on the mayor, Sam Pick,
0:45:59 > 0:46:02a noted cook, in an international chilli cook-off.
0:46:02 > 0:46:07You are now in the oldest capital in the United States,
0:46:07 > 0:46:09the second oldest city in the United States,
0:46:09 > 0:46:11and the only capital in the United States
0:46:11 > 0:46:14without airline service.
0:46:14 > 0:46:16- And it goes downhill from there. - HE LAUGHS
0:46:16 > 0:46:19But we make the best chilli that you are ever going to see,
0:46:19 > 0:46:21and I'm honoured to represent my community
0:46:21 > 0:46:24in this very serious chilli cook-off,
0:46:24 > 0:46:28which I have been preparing for for 12 years.
0:46:28 > 0:46:31Thank you. Yes.
0:46:31 > 0:46:33- It's nice to meet you. - It's good to see you.
0:46:33 > 0:46:34THEY LAUGH
0:46:34 > 0:46:37- I don't like the sound of any of this.- Thank you.
0:46:37 > 0:46:40Look, Clive, I mean, I've got kind of bottled chillies,
0:46:40 > 0:46:42but the mayor has got hand-dried ones,
0:46:42 > 0:46:44probably from his mother's garden.
0:46:44 > 0:46:45And not only that, he's got the advantage
0:46:45 > 0:46:47of a special chilli chopper.
0:46:47 > 0:46:49I think that's what they call it.
0:46:49 > 0:46:53Right, chilli is made using the best sirloin beef, OK?
0:46:53 > 0:46:55It isn't minced beef and minced topside
0:46:55 > 0:46:57and stuff like we see in England.
0:46:57 > 0:46:59You use the very best sirloin steak.
0:46:59 > 0:47:04You also have chopped onions, chopped carrots, fresh chilli.
0:47:04 > 0:47:07You also have, at this time of the year, some frozen chilli,
0:47:07 > 0:47:10which I've cooked off already in some chicken stock with onions.
0:47:10 > 0:47:14Finely chopped garlic, or-EG-ano, as they call it here.
0:47:14 > 0:47:16Or-eg-ANO, as we call it. Dried. We would have had fresh
0:47:16 > 0:47:19if we could have got it, but this is, in fact, March.
0:47:19 > 0:47:21Black pepper, bay leaves,
0:47:21 > 0:47:23and to thicken my ultimate sauce,
0:47:23 > 0:47:26some roux made from simply butter and flour.
0:47:26 > 0:47:29The rest is down to God and a large Kentucky Fried Gentleman,
0:47:29 > 0:47:31which my assistants have failed to provide this morning,
0:47:31 > 0:47:33so I'm going to have to do this, like, really straight.
0:47:33 > 0:47:36OK, have a look at him, Clive. I want to get...
0:47:36 > 0:47:38Now, what we're doing here is...
0:47:38 > 0:47:41Keith's absolutely right - if you get the best meat,
0:47:41 > 0:47:44that really makes the chilli the finest.
0:47:44 > 0:47:47What I'm doing today is using pork.
0:47:47 > 0:47:50Actually, pork with the liquid is the way to do it.
0:47:50 > 0:47:52And then you scrape that fat off, and the next morning,
0:47:52 > 0:47:55instead of using the water, like I'm going to be doing today,
0:47:55 > 0:47:59you use that liquid, and that really makes it like a dip people enjoy.
0:47:59 > 0:48:01You don't have to worry so much about the spices
0:48:01 > 0:48:05because when you're pressure cooking this particular pork,
0:48:05 > 0:48:08you can, at that time, put in garlic salt,
0:48:08 > 0:48:10you can put in salt and onions.
0:48:10 > 0:48:13And so this would have saved it, but, unfortunately,
0:48:13 > 0:48:15when you're a small city like we are,
0:48:15 > 0:48:18you can't afford those kinds of things.
0:48:18 > 0:48:19So, I've browned off my meat.
0:48:19 > 0:48:22My onions are going in now - chopped onions.
0:48:22 > 0:48:28Also, a jolly good dollop of garlic, already finely chopped.
0:48:28 > 0:48:32Plus, a few carrots and some of the fresh chillies.
0:48:32 > 0:48:33And I've left the seeds in
0:48:33 > 0:48:37- cos I want to get this up to a fairly hot...- That'll be...
0:48:37 > 0:48:41What kind of chilli? Is it registered hot?
0:48:41 > 0:48:44Let's see what it is. It's green chilli, extra hot.
0:48:44 > 0:48:45Ooh, you're dead!
0:48:45 > 0:48:48- So, we'll let that simmer down. - People are going to hate you for it.
0:48:48 > 0:48:51They're going to hate me for it, are they?
0:48:51 > 0:48:53For this, you know, despite all the fun -
0:48:53 > 0:48:55and this is a serious competition,
0:48:55 > 0:48:57and I am in to try to beat the mayor here -
0:48:57 > 0:49:00but, again, with all simple dishes, you must take your time.
0:49:00 > 0:49:02You just can't pour liquid onto that right now.
0:49:02 > 0:49:05You must let the onions sweat, let the meat sweat,
0:49:05 > 0:49:06let the juices come out, OK?
0:49:06 > 0:49:09That is very important, cos, as with all good cooking,
0:49:09 > 0:49:11patience is absolutely essential. Never mind the...
0:49:11 > 0:49:14Never mind the prizes. It's the taste we're worried about.
0:49:14 > 0:49:18We have tomatoes. I'm going to chop them a little finer, I think.
0:49:18 > 0:49:19Put the green chilli in.
0:49:19 > 0:49:22Now, you see, I asked a very important and leading chef
0:49:22 > 0:49:24if I could put some tomatoes in.
0:49:24 > 0:49:26He said, "You put tomatoes in, sunshine,
0:49:26 > 0:49:28"you've got no chance of winning." And yet...
0:49:28 > 0:49:30Well, then, I'm taking mine... I'm not putting mine in.
0:49:30 > 0:49:33- LAUGHTER - The record will properly reflect
0:49:33 > 0:49:35there will be no tomatoes put in this chilli,
0:49:35 > 0:49:36even as we are speaking.
0:49:36 > 0:49:39I have been bluffed out by my idol.
0:49:39 > 0:49:42So, we'll just put some tomato sauce here?
0:49:42 > 0:49:43This is still cooking down.
0:49:43 > 0:49:47We're still reducing the onions and the carrots and the meat
0:49:47 > 0:49:50and the garlic and the oregano and the pepper that's in there.
0:49:50 > 0:49:53And, shortly, to that, I'm going to add my special secret ingredient...
0:49:53 > 0:49:57- Uh-oh.- ..which are these brilliant, extra-strong peppers,
0:49:57 > 0:50:00given to me by a famous chef
0:50:00 > 0:50:02who has won this competition on the odd occasion,
0:50:02 > 0:50:06which I've already cooked off with onion and some chicken stock.
0:50:06 > 0:50:09And they're now going to go into there.
0:50:09 > 0:50:12That chicken stock is a good idea. I'm still toying with the idea
0:50:12 > 0:50:15of throwing those tomatoes in for colour.
0:50:15 > 0:50:19I think I'm trying to let the judges know, subliminally,
0:50:19 > 0:50:22that if they see tomatoes
0:50:22 > 0:50:25and they want to continue holding their job with our city,
0:50:25 > 0:50:28that it might be a good idea to vote right and vote often.
0:50:28 > 0:50:30So, I'll probably be, in the next two or three minutes,
0:50:30 > 0:50:34making a major decision here as to whether we're going to do that.
0:50:34 > 0:50:37Because I didn't pre-cook my meat...
0:50:37 > 0:50:40- MAYOR LAUGHS - I love it!- Know what I mean?
0:50:40 > 0:50:43Because I didn't pre-cook mine, I had to do it from raw,
0:50:43 > 0:50:44and it takes just that little bit longer.
0:50:44 > 0:50:46But I guess that's the English way,
0:50:46 > 0:50:49and I guess Sam's is the American way.
0:50:49 > 0:50:53And, you know, I can see that you've made an excellent decision there,
0:50:53 > 0:50:55because it looks beautiful.
0:50:55 > 0:51:00It looks as though it's finishing at the right time with everything else.
0:51:00 > 0:51:04It's now 12.20 Central Floyd Time, as we say in America,
0:51:04 > 0:51:07and my dish won't be ready for another 45 minutes.
0:51:07 > 0:51:10So, this is where we rely on the director to dream up
0:51:10 > 0:51:12some kind of wonderful cutaway sequence
0:51:12 > 0:51:15so that the meat can bubble away on the stove, you won't be bored,
0:51:15 > 0:51:19and you'll come back and join us when it's ready to taste it.
0:51:19 > 0:51:20Very good.
0:51:20 > 0:51:24MUSIC: Theme from The Good, The Bad And The Ugly
0:51:24 > 0:51:28- Hi. Two whiskeys, please. - We don't serve limeys in here.
0:51:30 > 0:51:31I don't want lime in my whiskey!
0:51:31 > 0:51:33Hey! You don't listen very good, do you?
0:51:38 > 0:51:41How do you do? My name is Sue.
0:51:46 > 0:51:48Floyd!
0:51:51 > 0:51:53Film producers everywhere, don't forget,
0:51:53 > 0:51:55Clint is going into politics,
0:51:55 > 0:51:58and I'm available as the meanest cook in town.
0:52:00 > 0:52:02Do you know, isn't this extraordinary?
0:52:02 > 0:52:04We've come to the denouement, the critical moment.
0:52:04 > 0:52:06An hour and a half has gone by, and where's Clive?
0:52:06 > 0:52:07As usual, on a ladder.
0:52:07 > 0:52:09Clive, would you like to climb down from there?
0:52:09 > 0:52:11I know the shot's beautiful and all the rest of it, you know,
0:52:11 > 0:52:14but we have been working hard here. I want to win this thing.
0:52:14 > 0:52:16The mayor's got me beat hands down, I feel,
0:52:16 > 0:52:19but come and see what we've been doing, if you don't mind. OK?
0:52:19 > 0:52:21Because I've got some finishing touches to do to this,
0:52:21 > 0:52:23presuming the lynch mob - I mean the judges -
0:52:23 > 0:52:26are all gathering over there, and I have to finish off this dish.
0:52:26 > 0:52:29This is not the way they do it here, but it's the way I do it.
0:52:29 > 0:52:32I melt butter into it and - this is not a joke -
0:52:32 > 0:52:35I also put ice into it.
0:52:35 > 0:52:36And this is not to cool it down.
0:52:36 > 0:52:40This is just to get a little bit more liquid into the pot.
0:52:40 > 0:52:42And those aren't... Back to me, please, Clive.
0:52:42 > 0:52:43Those aren't regular ice cubes.
0:52:43 > 0:52:46They are beef stock ice cubes. Bit of a deal, hey?
0:52:48 > 0:52:50You know, I've marvelled at this,
0:52:50 > 0:52:53and I think that that's a wonderful dish,
0:52:53 > 0:52:56and I think where the compliments ought to go
0:52:56 > 0:52:58is to the people in England who have a feel
0:52:58 > 0:53:01for the interaction of the foods.
0:53:01 > 0:53:03And you're looking at a product
0:53:03 > 0:53:07which is basically not something we would do in the Southwest,
0:53:07 > 0:53:10but we probably would if we knew how to do it.
0:53:10 > 0:53:13And there are very few people that have that talent,
0:53:13 > 0:53:15and we're seeing it demonstrated here today,
0:53:15 > 0:53:19where you haven't had a great deal of experience with chilli...
0:53:19 > 0:53:21- None whatsoever.- ..but you're right there in the middle of it,
0:53:21 > 0:53:24and you know what needs to be done to make a tasty meal.
0:53:24 > 0:53:27- And that's the bottom line - is it good or not?- Well, we'll see.
0:53:27 > 0:53:29- And I'm sure it is. - But let's look at yours,
0:53:29 > 0:53:31cos yours is so different from when we started.
0:53:31 > 0:53:34Mine is a more simplistic thing as befitting a politician
0:53:34 > 0:53:37that doesn't make a lot of money. Go ahead and stir it up.
0:53:37 > 0:53:39He pre-cooked his meat because he knew fine well
0:53:39 > 0:53:42that, at 7,000ft above sea level, things take much longer to cook.
0:53:42 > 0:53:44Strange he forgot to tell me.
0:53:44 > 0:53:46If I do lose badly, then no-one in this town will see it
0:53:46 > 0:53:49because I'll see what I can do with our censorship,
0:53:49 > 0:53:52with our one or two television stations in our state.
0:53:52 > 0:53:56- Let's go to the lynching party. - I think we're ready. I'm ready.
0:53:56 > 0:54:00Mine's probably there to where it's heated up and it's thick enough
0:54:00 > 0:54:02and the pork is there.
0:54:02 > 0:54:06Now for the social science sketch. Subject - American mayors.
0:54:06 > 0:54:08American mayors don't potter around in chains
0:54:08 > 0:54:10giving away prizes at the flower show.
0:54:10 > 0:54:12They are the real power of the town.
0:54:12 > 0:54:15You don't mess with the mayor. And, of course, these unbiased...
0:54:15 > 0:54:17HE CLEARS HIS THROAT ..judges are in his employ.
0:54:17 > 0:54:20To paraphrase Tom Lehrer, nothing could be done
0:54:20 > 0:54:24because he was the mayor's son in my hometown.
0:54:24 > 0:54:26Who's going to vote for A?
0:54:27 > 0:54:29Who's going to vote for A?
0:54:33 > 0:54:35So, hands up for B.
0:54:35 > 0:54:38A is very tasty, but B is more Santa Fe.
0:54:38 > 0:54:42- B is more what we love. - What we're used to. It's subtle.
0:54:42 > 0:54:45We feel like we have a very special stew here.
0:54:45 > 0:54:48OK, mayor, would you please open envelope B?
0:54:48 > 0:54:52- On behalf of the Academy... - HE LAUGHS
0:54:52 > 0:54:55..ladies and gentlemen, it gives me an honour.
0:54:55 > 0:54:58The winner, in envelope B,
0:54:58 > 0:55:00is the mayor.
0:55:00 > 0:55:05I would like to thank all of my employees for judging
0:55:05 > 0:55:07as I have instructed them to judge.
0:55:07 > 0:55:10I would presume that, when I went to England,
0:55:10 > 0:55:12the same treatment might be given to me,
0:55:12 > 0:55:16and we have just taken care of with the people from England.
0:55:16 > 0:55:19So, we're just honoured that you came to Santa Fe
0:55:19 > 0:55:22to give us a chance to let you know how our chilli is done.
0:55:22 > 0:55:24And I'm sure, when you go to your room tonight,
0:55:24 > 0:55:26you're going to be very upset.
0:55:27 > 0:55:30That's it. Bonsoir. Sayonara. Goodnight.
0:55:30 > 0:55:34Au revoir. Ciao. Auf Wiedersehen. I ain't going tomorrow.
0:55:34 > 0:55:38# Big girls don't cry
0:55:38 > 0:55:41# Big girls don't cry. #
0:55:45 > 0:55:47Wagons roll! Hmm, kind of.
0:55:47 > 0:55:49Excellent stuff from cowboy Keith there.
0:55:49 > 0:55:52Now, don't go anywhere just yet, as there's still plenty more to come
0:55:52 > 0:55:55on today's Saturday Kitchen Best Bites.
0:55:55 > 0:55:58Coming up, Ben Tish tries to stake a place on the leaderboard
0:55:58 > 0:56:00as he takes on Daniel Galmiche
0:56:00 > 0:56:02in the Saturday Kitchen Omelette Challenge.
0:56:02 > 0:56:04It's a Mexican feast, as Fernando Stovell
0:56:04 > 0:56:06serves up Aztec molcajete.
0:56:06 > 0:56:08He griddles sirloin steak, chicken breast,
0:56:08 > 0:56:11chorizo and spring onions before serving with refried beans,
0:56:11 > 0:56:14tortillas and a spicy beer salsa.
0:56:14 > 0:56:17And, finally, Jodie Whittaker faces her food heaven or her food hell.
0:56:17 > 0:56:18Will she get her food heaven -
0:56:18 > 0:56:20lamb shank tagine with a herby tabbouleh
0:56:20 > 0:56:22made with parsley, pomegranate and pistachios,
0:56:22 > 0:56:24or her food hell - roasted monkfish tail
0:56:24 > 0:56:26with classic French lentils?
0:56:26 > 0:56:28Let's hope the vote goes in her favour
0:56:28 > 0:56:31and her dreams of lamb aren't exterminated.
0:56:31 > 0:56:33But you have to keep watching to find out.
0:56:33 > 0:56:36Now it's over to Saturday Kitchen favourite Francesco Mazzei,
0:56:36 > 0:56:40who's serving up a Sardinian seafood fregola.
0:56:40 > 0:56:44- Now, this is a... Like a seafood... - A traditional seafood.- Yeah.
0:56:44 > 0:56:46- South of Italy?- Sardinia, we'll say.
0:56:46 > 0:56:50In Sardinia, we've got this amazing stuff called fregola,
0:56:50 > 0:56:52- which is basically... - This is fregola?- Fregola.
0:56:52 > 0:56:55- It's basically a semola which is toasted a bit, you know.- Right.
0:56:55 > 0:56:57And then we use for this kind of lovely soup.
0:56:57 > 0:57:00It's also very good for salad. So, all this lovely seafood...
0:57:00 > 0:57:02- I'm going to chop these shallots. - Yeah, you can do that.
0:57:02 > 0:57:06And I've got some lovely squid, some clams, some mussels,
0:57:06 > 0:57:10palourde clams, red mullet, scallops and shrimps.
0:57:10 > 0:57:12- Right.- Beautiful, beautiful stuff.
0:57:12 > 0:57:17You know, as you know, this is kind of a bit of history here
0:57:17 > 0:57:21because we had some influence from the Spanish and the Moorish,
0:57:21 > 0:57:25so this is why we've got this kind of couscous stuff.
0:57:25 > 0:57:28But as I said, the difference is because it's toasted, really. OK?
0:57:28 > 0:57:31- So, we cut... - So, this is like couscous?
0:57:31 > 0:57:32- It's manufactured grain? - Yeah, exactly.
0:57:32 > 0:57:35The only difference is this is toasted in the oven.
0:57:35 > 0:57:37So, that's the difference with it. OK?
0:57:37 > 0:57:39It's made with semolina flour - is that right?
0:57:39 > 0:57:42- Semolina is the same stuff, but it's finer, really.- Oh, OK.
0:57:42 > 0:57:44So, you do it with gnocchi or stuff like that, so...
0:57:44 > 0:57:47Like you say, it's made out of the flour, but they just toast it off.
0:57:47 > 0:57:49- That's why you get this golden brown colour.- Yeah.
0:57:49 > 0:57:52It's good when you do soup. It absorbs the flavour very well.
0:57:52 > 0:57:55But it takes a little bit longer to cook than sort of couscous,
0:57:55 > 0:57:58- doesn't it?- Oh, yes. Couscous takes basically two, three minutes.
0:57:58 > 0:58:00This one takes about eight minutes, if not quicker.
0:58:00 > 0:58:02OK, so, I'm going to put some olive oil there.
0:58:02 > 0:58:04Take some of the squid here, OK?
0:58:04 > 0:58:06Do you want some onions in there, as well?
0:58:06 > 0:58:09Some shallots would be good there. Some shallots here, as well.
0:58:09 > 0:58:12- So, we're going to start to do the fregola here, as well.- Right.
0:58:12 > 0:58:15So, as I said, a fantastic dish of Sardinia.
0:58:15 > 0:58:17It's the only place, actually, in Italy,
0:58:17 > 0:58:21where they serve this kind of semola.
0:58:21 > 0:58:23Nowhere else in the south.
0:58:23 > 0:58:27There is a kind of couscous also in Sicily near Erice -
0:58:27 > 0:58:30the very deep south, which they call incocciata.
0:58:30 > 0:58:31Very interesting thing.
0:58:31 > 0:58:33But they do serve, like, a couscous.
0:58:33 > 0:58:35Because they do the fish soup
0:58:35 > 0:58:37and then they serve the couscous next to it.
0:58:37 > 0:58:39But as well as each region's got their own pasta dishes,
0:58:39 > 0:58:42- they've got their own types of pasta, haven't they?- Oh, yeah.
0:58:42 > 0:58:44As we've been doing, time before here,
0:58:44 > 0:58:47like some cavatelli, orecchiette,
0:58:47 > 0:58:51which is done with the semola, which is rimacinata, OK?
0:58:51 > 0:58:54It's basically between a semola and semolina, OK?
0:58:54 > 0:58:57- Again, finer.- Spaghetti Hoops - where do they come from?- What?
0:58:57 > 0:59:00- Spaghetti Hoops? I don't know. - LAUGHTER
0:59:00 > 0:59:02Lancashire. Lancashire.
0:59:02 > 0:59:04- LAUGHTER - Lancashire?
0:59:04 > 0:59:06OK, I've got the fregola here, as you can see.
0:59:06 > 0:59:10Basically, they're like a bit of... You know, a risotto style here, OK?
0:59:10 > 0:59:13- Yeah.- Then, you know, take a bit of flavour from the thyme here.
0:59:13 > 0:59:15I'm going to add some lovely white wine.
0:59:15 > 0:59:18Francesco, you know when you cook the risotto in a restaurant,
0:59:18 > 0:59:20sometimes, people blanch it, stop it and...?
0:59:20 > 0:59:23- No.- Or do you cook that to order? Obviously, you don't, but the...
0:59:23 > 0:59:25Do you cook that to order?
0:59:25 > 0:59:28- Do you cook that to order in the restaurant?- We do cook from...
0:59:28 > 0:59:30My order, it takes about 20 minutes.
0:59:30 > 0:59:34And, of course, what we ask our beautiful, talented waiter
0:59:34 > 0:59:37is not to suggest as a starter because people tend not...
0:59:37 > 0:59:40They don't really want to wait 20 minutes for a starter.
0:59:40 > 0:59:42- He wasn't very beautiful when I went there.- Yeah?
0:59:42 > 0:59:44- He wasn't very beautiful when I went there!- No, exactly.
0:59:44 > 0:59:47- Right, I've got the fregola here. Put the squid here.- Right.
0:59:47 > 0:59:51OK? Then I'm going to put mussels together,
0:59:51 > 0:59:53clams, beautiful shrimps.
0:59:53 > 0:59:55- It's very similar to rice, really. - Yeah, yeah, yeah.
0:59:55 > 0:59:57Can you do, in the meantime, some herbs,
0:59:57 > 1:00:00chopped with olive oil, garlic, and a bit of chilli, as well?
1:00:00 > 1:00:03OK, then, my tomato paste here.
1:00:04 > 1:00:09A little bit into it. Some tomato sauce. OK?
1:00:09 > 1:00:11- Yeah.- Lovely smell here.
1:00:11 > 1:00:13So, basically, now the clams and the mussels,
1:00:13 > 1:00:14they're going to open up.
1:00:14 > 1:00:18So, you will have the juice absorbed from the fregola.
1:00:18 > 1:00:20When I think of Italy, I think rustic.
1:00:20 > 1:00:22- I mentioned that you like rustic. - Yeah, this is...
1:00:22 > 1:00:24But this is the ideas for your new restaurant.
1:00:24 > 1:00:25Yeah, but to be honest with you,
1:00:25 > 1:00:29this is one of the dishes we've got already, but it's a bit finer.
1:00:29 > 1:00:34But I want my new venture, which will be L'Anima Cafe,
1:00:34 > 1:00:37to be a classic trattoria style of food.
1:00:37 > 1:00:41I mean, this should be very easy and quick on the table -
1:00:41 > 1:00:44- five, six minutes. Also, not very expensive, OK?- Yeah.
1:00:44 > 1:00:47So, that's why we try to use, as much as we can, stuff from the UK.
1:00:47 > 1:00:50I mean, you guys have got some beautiful fish here.
1:00:50 > 1:00:53I don't know why, sometimes, people tend to buy from Italy or France
1:00:53 > 1:00:55when the best of the seafood is around here.
1:00:55 > 1:00:57Well, it is ridiculous, cos when you walk round
1:00:57 > 1:01:00a lot of the markets in Italy and Spain and see all the langoustine...
1:01:00 > 1:01:02- They've all come from over here. - ..it's all from Scotland,
1:01:02 > 1:01:05- most of it, yeah.- Saying that, the clams we've got here -
1:01:05 > 1:01:06palourde clams - sound very French,
1:01:06 > 1:01:09- but it's all from the English coast. - Yeah, yeah.- It's amazing.
1:01:09 > 1:01:11When I was in Sardinia last year, in the market,
1:01:11 > 1:01:13there was a lot of the fish that came out of England.
1:01:13 > 1:01:15It was amazing. In Sardinia.
1:01:15 > 1:01:18But the price of langoustine here is quite affordable,
1:01:18 > 1:01:20if you see. It's about £28, £24.
1:01:20 > 1:01:23In Milan, you can pay £80 a kilo for, you know, some langoustines.
1:01:23 > 1:01:26Unbelievable. And they're all from Dublin Bay, so...
1:01:26 > 1:01:27And do you cook that down...?
1:01:27 > 1:01:29Francesco, do you cook that down like a risotto?
1:01:29 > 1:01:31- So, you slowly add the stock? - Slowly add the stock
1:01:31 > 1:01:34because, you know, it basically gets the stock as much as it requires.
1:01:34 > 1:01:35When I made it before,
1:01:35 > 1:01:38I did it, actually, on this show originally years ago,
1:01:38 > 1:01:41and I boiled it first and then added it like a minestrone sort of.
1:01:41 > 1:01:44- Well, you can also do that, but... - You did it wrong.- Yeah, I think so.
1:01:44 > 1:01:46- LAUGHTER - I'm feeling awfully insecure right now.
1:01:46 > 1:01:49- Yeah, exactly.- No, honestly, it's... You know, it's pasta. It absorbs.
1:01:49 > 1:01:52There's a sink in the back there for your hands.
1:01:52 > 1:01:54It's a pasta. It absorbs the same.
1:01:54 > 1:01:57I mean, everybody thinks that it's easy to cook a plate of pasta.
1:01:57 > 1:02:00When we do, for example, spaghetti vongole, what we do -
1:02:00 > 1:02:02we cook the pasta halfway in the water,
1:02:02 > 1:02:03and the other halfway in the sauce.
1:02:03 > 1:02:06So, while it keeps cooking, it absorbs... Sorry.
1:02:06 > 1:02:08It absorbs the flavours. Oh, thank you very much.
1:02:08 > 1:02:11- LAUGHTER Nobody ever listens to me on this show.- Those Italians!
1:02:11 > 1:02:15Right, herbs - you've got some dill, we've got some basil.
1:02:15 > 1:02:18- Yeah, some tarragon. - Tarragon, which I love with fish.
1:02:18 > 1:02:21- Some chives in there. And you want some lemon zest, yeah?- Yeah.
1:02:21 > 1:02:24- Bit of lemon zest?- Yeah, please. Gives it a little lovely zing.
1:02:24 > 1:02:26As you can see, it's... You know, it's nearly there.
1:02:26 > 1:02:28Just, you know, we've got to taste a bit.
1:02:28 > 1:02:30But, as I said, we don't need to add some more salt
1:02:30 > 1:02:32because it's already...
1:02:32 > 1:02:33The flavour from...
1:02:33 > 1:02:34Oh, wow. That's good.
1:02:34 > 1:02:38The flavour from the clams and mussels, they open up,
1:02:38 > 1:02:40they release the juice, and there's basically...
1:02:40 > 1:02:42It's basically pretty good.
1:02:42 > 1:02:44So, that's like a gremolata at the end there, is it?
1:02:44 > 1:02:45Yeah, kind of gremolata.
1:02:45 > 1:02:47But, you know, the lemon gives a difference.
1:02:47 > 1:02:49A little bite from the...
1:02:49 > 1:02:51What do you want to call? From the chilli.
1:02:51 > 1:02:54- Lots of herbs together. - You want some lemon in here?- Yeah.
1:02:54 > 1:02:57- Some tomato in here, yeah?- Yeah, some tomato just at the end...- OK.
1:02:57 > 1:03:01..to refresh a bit, and then we are about to finish.
1:03:01 > 1:03:04- Beautiful red mullet here.- Mm.
1:03:04 > 1:03:07Nice colour, which I like quite pink in the middle.
1:03:07 > 1:03:10- Nice.- Now, I missed the stock going in there. What was the...?
1:03:10 > 1:03:12- We did the stock here. - Was that fish stock?- Fish stock.
1:03:12 > 1:03:14We usually use... We use, like, a...
1:03:14 > 1:03:16Yeah, they can go inside, thank you very much.
1:03:16 > 1:03:20We use lobster or shrimp stock.
1:03:20 > 1:03:22- They've got a lovely, red colour.- Right.
1:03:22 > 1:03:24But, you know... All right. So, this, there...
1:03:24 > 1:03:27Now, we're going to add these beautiful herbs just at the end.
1:03:27 > 1:03:29So, that's got the lemon, olive oil...?
1:03:29 > 1:03:32- Let me wash my hands before I get some more... Told off.- Yeah. Right.
1:03:32 > 1:03:38OK. Mix together, twist it around, OK?
1:03:38 > 1:03:40Wow. Lovely, simple seafood.
1:03:40 > 1:03:43- That does look delicious, I have to say.- Yeah.
1:03:43 > 1:03:45- Get this one out. OK, we go, you know, shrimps...- And that's it?
1:03:45 > 1:03:47- It's one-pot cooking, really. - That's it. That's it.
1:03:47 > 1:03:50You know, this is what's great about Italian cuisine.
1:03:50 > 1:03:52It's just, you know, simple ingredients.
1:03:52 > 1:03:54Oh, you ain't seen the Lancashire hotpot yet.
1:03:54 > 1:03:57- LAUGHTER - Simple cuisine makes things look beautiful.
1:03:57 > 1:04:00- It's a lot cheaper than this and all.- No, that's not expensive.
1:04:00 > 1:04:02I mean, it's all local produce, you know.
1:04:02 > 1:04:04Look at the Scottish squid. Beautiful.
1:04:04 > 1:04:08And the lovely red mullet. OK? Fantastic scallops here.
1:04:08 > 1:04:10- A little bit of...- That's a healthy portion, that.- ..basil.
1:04:10 > 1:04:13Yeah, it's four of you there, you know. And some olive oil.
1:04:13 > 1:04:17And we've got a simple, rustic, Sardinian fregola seafood.
1:04:17 > 1:04:19- How about that?- How good is that?
1:04:25 > 1:04:27The man is pretty good. The man is good.
1:04:27 > 1:04:30There you go. Right, dive in. I didn't do anything.
1:04:30 > 1:04:32I just chopped things up. LAUGHTER
1:04:32 > 1:04:35Right, you get to dive into this. Tell us what you think of that one.
1:04:35 > 1:04:36This is very much my type of cooking.
1:04:36 > 1:04:38- Like you say, one pot and rustic. - It's all beautiful.
1:04:38 > 1:04:40That's what I like. I don't like fancy.
1:04:40 > 1:04:42The great thing about that is you can use it as a base
1:04:42 > 1:04:44- and mix and match anything. - That's it, yeah.
1:04:44 > 1:04:46Whatever you can find in the supermarket, really.
1:04:46 > 1:04:48Erm, not really.
1:04:48 > 1:04:50Particularly with the seafood - the mussels and the clams.
1:04:50 > 1:04:53Yeah, seafood, of course. I must say, what I find amazing
1:04:53 > 1:04:55in this country is the seafood is just great.
1:04:55 > 1:04:57I come from the seaside, from South Italy.
1:04:57 > 1:05:00- Wow. Really, really good. - And what do you think of that?- Mm.
1:05:00 > 1:05:03- And should that sort of pasta have a little bite?- Al dente.
1:05:03 > 1:05:05A bit of bite. That's when it absorbs the sauce.
1:05:05 > 1:05:07Bite's so easy to digest, rather than, you know,
1:05:07 > 1:05:09sit in your stomach, so... Very good.
1:05:09 > 1:05:10It's a lovely texture, that pasta.
1:05:10 > 1:05:14- With the lemon, which just freshens it up, the chilli.- Mm.
1:05:18 > 1:05:21An excellent dish, as ever, from Francesco there.
1:05:21 > 1:05:24And why not give it a go using all your favourite seafoods?
1:05:24 > 1:05:25Now it's Omelette Challenge time,
1:05:25 > 1:05:28and battling it out this week are Ben Tish and Daniel Galmiche,
1:05:28 > 1:05:33and with Ben making his debut, he was keen to impress.
1:05:33 > 1:05:36Let's get down to business. All chefs that come on the show battle it out against the clock,
1:05:36 > 1:05:39and each other, to test how fast they can make a three-egg omelette.
1:05:39 > 1:05:42- Ben, it's your first time at this. - Yeah.- Who would you like to beat on that board?
1:05:42 > 1:05:44- I'd like to beat Jason Atherton. - Where is he?
1:05:44 > 1:05:46Pretty good, yeah. 22.96.
1:05:46 > 1:05:49- Daniel Galmiche - somewhere down here.- 25...
1:05:49 > 1:05:51- There somewhere.- 25?
1:05:51 > 1:05:53It's there. 25.88. So, slightly quicker than him.
1:05:53 > 1:05:56- I know you've been practising. - Yeah, well, a little bit.
1:05:56 > 1:05:59- So, let's put the clocks on the screens.- And I haven't! - Usual rules apply.
1:05:59 > 1:06:02Three-egg omelette cooked as fast as you can. Ready? Three, two, one, go.
1:06:11 > 1:06:13The concentration on their faces.
1:06:25 > 1:06:27Scrambled eggs, isn't it?
1:06:29 > 1:06:31GONG CHIMES
1:06:33 > 1:06:35You just want to get on the board, don't you?
1:06:35 > 1:06:36LAUGHTER
1:06:42 > 1:06:44GONG CHIMES Ooh.
1:06:44 > 1:06:47Right, Mr Galmiche.
1:06:47 > 1:06:52- Right? I didn't fold it well, but it's cooked.- Yeah.
1:06:52 > 1:06:56- Yeah? Hey, I've seen... - Scrambled egg, no?
1:06:56 > 1:07:00That's all right. It's OK. This one.
1:07:02 > 1:07:04He has been practising.
1:07:07 > 1:07:10- Looks pretty good to me. Ben...- Excellent.
1:07:13 > 1:07:17- ..when you were practising... - Yeah.- ..what time did you do it in?
1:07:17 > 1:07:2024 seconds. Something like that.
1:07:20 > 1:07:22- You weren't even near there.- No?
1:07:22 > 1:07:25You did it more or less double -
1:07:25 > 1:07:2940.12 seconds. So, you did it there.
1:07:29 > 1:07:32- Oh.- Michel Roux Jr. So, good company there.
1:07:32 > 1:07:35- Yeah, OK. Never mind.- Mr Galmiche? - Erm, I haven't a clue.
1:07:35 > 1:07:39- Do you think you beat your time? - Erm, maybe.
1:07:39 > 1:07:41Or maybe not.
1:07:41 > 1:07:44- No, you were slower.- Oh, OK.
1:07:44 > 1:07:46Slower by five seconds.
1:07:46 > 1:07:49Sorry, three seconds. 28.36. There you go.
1:07:49 > 1:07:53- OK. Not bad. Not bad. - He's quite happy with that.
1:07:57 > 1:08:00Daniel couldn't beat his time there, but fair play to Ben.
1:08:00 > 1:08:03It wasn't the quickest times, but at least he made it onto the board.
1:08:03 > 1:08:06Next up, Fernando Stovell is serving up a taste of Mexico
1:08:06 > 1:08:09with a feast of Aztec molcajete.
1:08:09 > 1:08:13Fernando Stovell, good to have you on the show. Welcome. Right, what are we cooking, then?
1:08:13 > 1:08:15Basically, I'm cooking molcajete azteca.
1:08:15 > 1:08:17- Which is what?- Which is...
1:08:17 > 1:08:19It's a dish that you can...
1:08:19 > 1:08:22It's very versatile. You can have meats, you can have seafood.
1:08:22 > 1:08:24- It's a dish for families. - That's right.
1:08:24 > 1:08:26- One of those things you can... - It's ideal for sharing.
1:08:26 > 1:08:29It's one of the most amazing things that Mexicans do.
1:08:29 > 1:08:31- It's sharing. - The most amazing thing.
1:08:31 > 1:08:32So, basically, you take that to the table
1:08:32 > 1:08:35- and we all share a taco of that. - OK. So, we'll fire away.
1:08:35 > 1:08:38- Let's get cooking, then, first. - Basically, we've got three meats.
1:08:38 > 1:08:42- We've got beer-based salsa with chipotle chilli...- Fantastic.
1:08:42 > 1:08:44..which is a smoked chilli that I personally love.
1:08:44 > 1:08:47And then, in here, we've got onions, tinned tomatoes.
1:08:47 > 1:08:49- This is for the salsa, yeah? - That's right. Two garlic cloves.
1:08:49 > 1:08:52You've got coriander, you've got a fresh tomato, half an onion,
1:08:52 > 1:08:55- the beer and the tinned tomato. - And we're going to do refried beans?
1:08:55 > 1:08:57That's right. It's divided into three sections.
1:08:57 > 1:08:59And then the third section, refried beans.
1:08:59 > 1:09:01- You'll help me do them?- Yes. - Pretty straightforward.
1:09:01 > 1:09:04It's just half an onion. You just brown, caramelise it,
1:09:04 > 1:09:06and then put a little bit of chicken stock.
1:09:06 > 1:09:08- Then just put the beans, as well. - We've got avocado and the...?
1:09:08 > 1:09:10The avocado is a little bit of garnish,
1:09:10 > 1:09:12and the spring onions is just to put on top.
1:09:12 > 1:09:14First thing is this. You better start cooking.
1:09:14 > 1:09:18- So, if you could just help me with the onions - chop them roughly for me.- Not a problem.
1:09:18 > 1:09:20Start making the beans, if that's OK with you.
1:09:20 > 1:09:23- I will do that, yeah. OK. - And I'll start preparing the meats.
1:09:25 > 1:09:29So, what kind of food were you brought up on as a kid? Was it this kind of stuff or...?
1:09:29 > 1:09:31- Well, I lived in Mexico for 21, 22 years.- Yeah.
1:09:31 > 1:09:34And then, with I finished my degree, I decided to come back to England.
1:09:34 > 1:09:36- My mother's British.- Yeah.
1:09:36 > 1:09:40And my grandmother and my uncle live here in England.
1:09:40 > 1:09:43And I decided to venture to become a chef.
1:09:43 > 1:09:44Went to Westminster College.
1:09:44 > 1:09:49- Yeah.- And I studied there three years, where I met my wife.
1:09:49 > 1:09:51- And...- But the training that you had -
1:09:51 > 1:09:54- I mean, very, very classical with, like, Eric Chavot.- That's right.
1:09:54 > 1:09:58It's modern European food, and I loved it. Great guy.
1:09:58 > 1:10:00And now... I mean, I mentioned the Cuckoo Club.
1:10:00 > 1:10:03Is that taking influences from the years of your training or...?
1:10:03 > 1:10:06- That's right.- Comes from your childhood, as well?- No, absolutely.
1:10:06 > 1:10:09I've got one chef in the kitchen who always laughs,
1:10:09 > 1:10:12- and he's a little bit fed up. I always like to use chillies.- Yeah?
1:10:12 > 1:10:14He's an Irish guy who doesn't like to eat chillies at all,
1:10:14 > 1:10:17which is quite funny. So...
1:10:19 > 1:10:22I personally put a little bit of a Mexican influence into my fish.
1:10:22 > 1:10:24I've got a crab salad, for example. I like to put
1:10:24 > 1:10:26a little chipotle chilli, which is my favourite chilli.
1:10:26 > 1:10:28Right, OK.
1:10:28 > 1:10:31So, yes, it's got a little bit of Mexican influence.
1:10:31 > 1:10:35- My food is modern, contemporary food.- Yeah.
1:10:35 > 1:10:38OK, got a hot griddle there. You're slicing up some chorizo.
1:10:38 > 1:10:40That's right. That's picante.
1:10:40 > 1:10:44- Picante is the one with the spice, a bit of a kick?- That's right.
1:10:44 > 1:10:47That's right. And you can get dulce, as well, which is fairly sweet.
1:10:47 > 1:10:48Yeah.
1:10:48 > 1:10:51Both of them are amazing, but I think...
1:10:51 > 1:10:55So, these chorizo, which is picante, is the appropriate one.
1:10:55 > 1:10:57Now, when you're doing refried beans,
1:10:57 > 1:10:59I mean, this would...
1:10:59 > 1:11:02I mean, you taught me this - just literally oil,
1:11:02 > 1:11:03the onions till they start to go brown,
1:11:03 > 1:11:05and the beans, and that's it? No garlic?
1:11:05 > 1:11:08A little bit of chicken stock. You've got to simmer it for...
1:11:08 > 1:11:11- You've got to bring it to the boil, simmer it for, like, 20 minutes.- OK.
1:11:11 > 1:11:13- And just blend it. - And that's it?- That's right.
1:11:13 > 1:11:15So, I'm frying off my onions. Right, what's next?
1:11:15 > 1:11:17Does it matter what beans you use?
1:11:17 > 1:11:19- Can you use, like, a butter bean or...?- No, you can use pinto.
1:11:19 > 1:11:21You can use pinto, which are...
1:11:21 > 1:11:24I'm pretty sure you're familiar with them. You can use...
1:11:26 > 1:11:28I really can't remember the rest of them.
1:11:28 > 1:11:30- We've got the old kidney beans. - So, any bean that you've got,
1:11:30 > 1:11:32because it's a staple, I suppose.
1:11:32 > 1:11:35Is that...? Cos it's a stable, it's because it's there.
1:11:35 > 1:11:38- That's right.- I mean, you've got it, yeah?- That's right.
1:11:38 > 1:11:41Basically, the sauce is probably the primary thing that I'm...
1:11:41 > 1:11:45Right, this is interesting. Tell us a little bit about this thing.
1:11:45 > 1:11:49This is... This goes back to the 15th, 14th century.
1:11:49 > 1:11:52I've brought this molcajete, which is a pestle.
1:11:52 > 1:11:56And this is called tejolote, which is a Nahuatl word.
1:11:56 > 1:11:59It's the language they used to speak in the olden days.
1:11:59 > 1:12:01Obviously, in the 15th, 14th century,
1:12:01 > 1:12:03- they didn't have blenders.- Yeah.
1:12:03 > 1:12:07- So...- So, this is made out of...? - This is the Aztec's blender.
1:12:07 > 1:12:10- Which is what?- You know, the blender.- It's lava rock.- It is.
1:12:10 > 1:12:13It's made out of lava stone. You get three different varieties.
1:12:13 > 1:12:17For example, if you were given one for Christmas, my advice is...
1:12:17 > 1:12:20There's so many imitations of these pestle and mortar,
1:12:20 > 1:12:23so don't put them directly to the heat, to the naked flame.
1:12:23 > 1:12:27My advice - just use it as a centrepiece.
1:12:27 > 1:12:30- Do a separate pot with it.- Yeah. - And don't heat it directly.
1:12:30 > 1:12:32If you were given one for Christmas, you'd know about it,
1:12:32 > 1:12:36- cos that thing weighs a ton, doesn't it?- It does indeed, yes.
1:12:36 > 1:12:38I've got one of those at home.
1:12:38 > 1:12:40- One of them.- Sure.
1:12:40 > 1:12:43And it's got stripes - red and white stripes - on the front.
1:12:43 > 1:12:46- Mexican flag. Green, white and red. - Oh, right.- That's what it is.
1:12:46 > 1:12:47Ah, OK. Yeah.
1:12:47 > 1:12:51- There you go. What's going on here? - This is for the salsa.
1:12:51 > 1:12:54Basically, I'm just crushing garlic, the chillies.
1:12:54 > 1:12:57- Depending on how hot you like your food...- Yeah.
1:12:59 > 1:13:01..just put as much as you like. I like, personally...
1:13:01 > 1:13:05- You get two different types of chipotle chilli.- Right.
1:13:05 > 1:13:07One is dehydrated and the other one could be wet.
1:13:07 > 1:13:10- You can buy it in any shop.- So, this is...? What's it called, again?
1:13:10 > 1:13:12- Dehydrated chipotle chilli. - Chipotle.
1:13:12 > 1:13:17- It's a jalapeno chilli, but it's the last pick of the crop.- Yeah.
1:13:17 > 1:13:20It's the last pick. So, chillies do tend to change colour.
1:13:20 > 1:13:22So, they can go green, they can go red.
1:13:22 > 1:13:25- Towards the end, they actually do go red.- OK.
1:13:25 > 1:13:29I'm learning today. I don't know much about Mexican food.
1:13:29 > 1:13:32- Well, so am I.- You're learning! But, I mean, it's not the food...
1:13:32 > 1:13:35- At the Cuckoo Club, you do more European-style things?- That's right.
1:13:35 > 1:13:37Absolutely. We do modern European food.
1:13:37 > 1:13:42- In we go with the old spring onions. - Just chop a little bit of green.
1:13:42 > 1:13:44Doesn't your wife cook in the restaurant with you?
1:13:44 > 1:13:45Yes, she does indeed.
1:13:45 > 1:13:48She's been working with me for the past seven years.
1:13:48 > 1:13:51Sadly, Kristy, my wife, she is a little bit too shy
1:13:51 > 1:13:53to actually talk to customers, but I think she...
1:13:53 > 1:13:55- She's a better chef.- Right.
1:13:57 > 1:14:00- Right, I'm just going to blend up my beans.- Sure.- OK.
1:14:02 > 1:14:05- Can you do that?- I will do that, as well. Not a problem.
1:14:06 > 1:14:10There we go. Right, that's the old refried beans. There you go.
1:14:10 > 1:14:13Season these? Do you want me to season them?
1:14:13 > 1:14:14I want to actually put chicken stock.
1:14:14 > 1:14:17- If you already put chicken stock, I will not put it again. - OK, there you go.
1:14:17 > 1:14:21- Thank you.- Need my salt. Is that beer going in there?- That's beer.
1:14:21 > 1:14:24- Beer straight in? - Enjoy.- This is fantastic!
1:14:24 > 1:14:26Look at this! You can come back. Brilliant.
1:14:26 > 1:14:27LAUGHTER
1:14:27 > 1:14:29There you go. That's what the salsa is.
1:14:29 > 1:14:31And, basically, you need to bring it to the boil,
1:14:31 > 1:14:34- simmer it for 20 minutes. - Right.- And that's...
1:14:34 > 1:14:36- So, your beer has gone in the pan with everything else.- That's right.
1:14:36 > 1:14:38Right, I'm getting my brain around all this.
1:14:38 > 1:14:41If you don't have that, you can use a pan, I suppose. That's easier.
1:14:41 > 1:14:43You can use a pot.
1:14:43 > 1:14:46- There you go. Well, there's your refried beans.- Thank you.
1:14:46 > 1:14:49We've got that done. And the avocado?
1:14:49 > 1:14:51- Can you just peel it?- Peel it? Yeah.
1:14:51 > 1:14:55Actually, I can do it for you. I'll just cut it in half.
1:14:56 > 1:14:58Actually, aguacate...
1:14:58 > 1:15:00This is a bit of an embarrassing, funny thing.
1:15:00 > 1:15:02Aguacate - avocado.
1:15:02 > 1:15:07The word aguacate is a Nahuatl - another sort of...
1:15:07 > 1:15:10- It's part of the language from the Aztecs.- Right.
1:15:10 > 1:15:14And the translation of ahuacatl, now that Valentine's Day is coming,
1:15:14 > 1:15:19- the Aztecs used to think that it's an aphrodisiac dish.- Really?!
1:15:19 > 1:15:22- It is...- You suddenly perked up. LAUGHTER
1:15:22 > 1:15:24No, avocado is one of my favourite things.
1:15:24 > 1:15:26I might actually put you off with what I'm going to say.
1:15:26 > 1:15:29- Oh, no, don't. I eat them all the time.- The Aztecs...
1:15:29 > 1:15:34The definition of ahuacatl means it's the shape of a male testicle.
1:15:34 > 1:15:36LAUGHTER
1:15:36 > 1:15:38Right, anyway, let's go back to the old...
1:15:38 > 1:15:42- What have we got in here? - Sorry.- Lovely.
1:15:43 > 1:15:47- Right, what have we got in here, then?- That is actually true.
1:15:49 > 1:15:51Depends whether you were brought up north of the border, it is.
1:15:51 > 1:15:54But anyway... Right, what am I doing with these, then?
1:15:54 > 1:15:57- We just toast them.- Toast them? - On the naked flame, if that's OK with you.
1:15:57 > 1:15:59- On the naked flame. - Do you want me to move this one?
1:15:59 > 1:16:00I'll put them on there. There you go.
1:16:00 > 1:16:02- So, straight on the naked flame. - That's right.
1:16:02 > 1:16:07- And then we're ready to go.- Right, OK. I'll leave you to build a few.
1:16:07 > 1:16:09So, how long would this just sit there and stew?
1:16:09 > 1:16:12Just basically you boil it, bring it to the boil for...
1:16:12 > 1:16:15- Bring it to the boil and then simmer it for 20 minutes.- Right, OK.
1:16:15 > 1:16:17- That's one there.- Sorry about that.
1:16:17 > 1:16:19I'm never going to look at an avocado the same.
1:16:19 > 1:16:23- No, don't say that!- There you go. Right, that's that one.- Mm.
1:16:23 > 1:16:25This looks fantastic. I can't believe you just put beer in there.
1:16:25 > 1:16:29It's just beer and the chilli and everything else. Wonderful.
1:16:29 > 1:16:31That is ready to build.
1:16:31 > 1:16:34So, the idea is, you just take these to the table, just mix and match?
1:16:34 > 1:16:37- That's right, and everybody can just share a taco.- Dives in.
1:16:37 > 1:16:40- This is like our equivalent of bread in the UK.- OK.
1:16:40 > 1:16:43- I'll make one at the same time as you.- Sure.- What happens now?
1:16:43 > 1:16:45Basically, you just put a little bit of salsa on the spoon,
1:16:45 > 1:16:48and while you're putting the salsa on the spoon...
1:16:51 > 1:16:53There you go. Right, put a bit of that.
1:16:53 > 1:16:57A little bit of each meat on the taco.
1:16:59 > 1:17:02- Meat.- That's right. - Grab a bit of that.
1:17:02 > 1:17:06- A bit of chorizo.- Bit of coriander? - No, because you've got...
1:17:06 > 1:17:09- No coriander.- No. Just a little bit of that.
1:17:09 > 1:17:12- Just roll it.- Spring onion?
1:17:12 > 1:17:14- That's right. - There you go. That's that one.
1:17:14 > 1:17:18- Roll these up. - That's right. Cut it in half.
1:17:21 > 1:17:22Oh, look at that.
1:17:24 > 1:17:27They look fantastic. Some of these refried beans?
1:17:27 > 1:17:28There you go.
1:17:33 > 1:17:35Now, that looks delicious.
1:17:35 > 1:17:38So, basically, you would just take this and serve it altogether?
1:17:38 > 1:17:40- That's right.- Wonderful. There you go.
1:17:40 > 1:17:43Right, now we'll get my cloth here,
1:17:43 > 1:17:46- cos I know this is incredibly hot, isn't it?- That's right.
1:17:46 > 1:17:49It's lava stone, so it could take, like... It's like a...
1:17:49 > 1:17:52- You know the Japanese, Chinese sizzling beef?- Yeah.
1:17:52 > 1:17:55- It would sizzle for...- Very hot. I'll get you to put those on there.
1:17:55 > 1:17:56..for quite a long time. Good, huh?
1:17:56 > 1:18:00So, it's nice and hot. Ah, ah! LAUGHTER
1:18:00 > 1:18:01It is pretty warm.
1:18:01 > 1:18:04So, Fernando, remind us what that dish is again, please.
1:18:04 > 1:18:07It's a molcajete azteca. It's very versatile.
1:18:07 > 1:18:11You can use meat, fish, anything like that.
1:18:11 > 1:18:13With a beer-based salsa.
1:18:13 > 1:18:15The beer makes all the difference. Perfect.
1:18:19 > 1:18:22- All right, I'll leave you to take that one.- Sure.
1:18:22 > 1:18:25And I will attempt to pick it up. HE CHUCKLES
1:18:25 > 1:18:28- Careful.- There you go.
1:18:29 > 1:18:33- Wow.- Wow! Look at this! Right, now, the idea is just dive in.
1:18:33 > 1:18:35How do you eat that?
1:18:35 > 1:18:37- What do you do?- Yeah, like... - Just grab one of them.
1:18:37 > 1:18:39- Yeah, and then what's that? - Just don't touch that rock thing.
1:18:39 > 1:18:41LAUGHTER
1:18:41 > 1:18:43There you go. Just grab one of those.
1:18:43 > 1:18:45Are you supposed to dip those into...?
1:18:45 > 1:18:47There's already salsa on the actual taco,
1:18:47 > 1:18:50- so you don't really have to... - Alesha, there you go.
1:18:50 > 1:18:53- Here, there you are. - Thank you. Thank you. Thank you.
1:18:53 > 1:18:54- Sorry.- That's OK.- That's the idea -
1:18:54 > 1:18:56- you just take it to the table and dive in?- That's right.
1:18:56 > 1:18:59Traditionally, we actually serve the tortilla separate
1:18:59 > 1:19:01and people can just build it up themselves.
1:19:05 > 1:19:08I know that was meant to be a feast for sharing,
1:19:08 > 1:19:10but I think I could probably have happily polished
1:19:10 > 1:19:13the whole lot off, especially that bit of salsa. Delicious.
1:19:13 > 1:19:15Now, way in the future, Doctor Who Jodie Whittaker
1:19:15 > 1:19:18came into the studio to face her food heaven or her food hell.
1:19:18 > 1:19:21She told us the Time Lord was a lover of lamb,
1:19:21 > 1:19:24but would rather encounter Daleks than face eating monkfish.
1:19:24 > 1:19:28But what did she get? The doctor will see you now.
1:19:28 > 1:19:30Food heaven would be, of course, lamb. You mentioned it.
1:19:30 > 1:19:33Lamb shanks, as well, which have become really trendy over the years.
1:19:33 > 1:19:36So, lamb shank tagine, cos I know you like the sweetness,
1:19:36 > 1:19:39as well. The savoury, as well. We've got honey and apricots and that kind of stuff,
1:19:39 > 1:19:42with a lovely sort of Moroccan tabbouleh salad with pomegranate.
1:19:42 > 1:19:46Food hell would be this lovely piece of monkfish tail, pan-fried,
1:19:46 > 1:19:48crispy bacon, nice little lentils, as well.
1:19:48 > 1:19:50What do you think these lot have decided?
1:19:50 > 1:19:51It was two-one to everybody at home.
1:19:51 > 1:19:54I've wooed you so much over there.
1:19:54 > 1:19:56Come on, guys. I thought we had some quality time.
1:19:56 > 1:19:58- It's paid off cos they've chosen food heaven.- Yes!
1:19:58 > 1:20:00There you go. So, we'll lose this out of the way.
1:20:00 > 1:20:02What we're going to do now is, first of all,
1:20:02 > 1:20:03we're going to get the onions on.
1:20:03 > 1:20:05If I can get you to chop that, as well, Peter.
1:20:05 > 1:20:08And then, if you can do me the tabbouleh, as well, please, Michael?
1:20:08 > 1:20:12- Yeah, I can do that.- Got some warm stock over there. You've got some...
1:20:12 > 1:20:14This is bulgur wheat, so this is...
1:20:14 > 1:20:16Normally, people make this with couscous.
1:20:16 > 1:20:18This is much better to make it with. This is bulgur wheat.
1:20:18 > 1:20:21- It's like a cracked grain, whereas couscous is manufactured.- Yeah.
1:20:21 > 1:20:24- It's actually not...- Oh!- Yeah, we make couscous, whereas this...
1:20:24 > 1:20:26- It's like pasta, really, couscous.- Oh, right.
1:20:26 > 1:20:28This is actually just a cracked grain.
1:20:28 > 1:20:31What you need to do is soak this for a little bit longer. So, we throw that in.
1:20:31 > 1:20:34We put a pinch of salt, a little bit of butter, that kind of stuff in there.
1:20:34 > 1:20:36I'm going to take the lamb shanks, as well,
1:20:36 > 1:20:40cos we need to get this fired off to start with. So, a hot pan.
1:20:40 > 1:20:42The tagine is actually this dish with a lid.
1:20:42 > 1:20:46That's where it comes from. But we're going to take this.
1:20:47 > 1:20:50This also makes a good Valentine's present - a tagine -
1:20:50 > 1:20:52instead of a blowtorch. SHE LAUGHS
1:20:52 > 1:20:56Unbelievable. We can seal this off in a really, really hot pan.
1:20:56 > 1:20:58We're just going to get some colour onto this.
1:20:58 > 1:20:59And the spices that I've got in here,
1:20:59 > 1:21:03we've got cumin, we've got some turmeric, we've got cinnamon,
1:21:03 > 1:21:05ras el hanout, which is a fantastic spice.
1:21:05 > 1:21:06Beautiful colours, aren't they?
1:21:06 > 1:21:08This is ras el hanout, which is this one.
1:21:08 > 1:21:10- It's got rose petals, as well.- Yeah.
1:21:10 > 1:21:12They grind them up, as well. Saffron.
1:21:12 > 1:21:16This is harissa, which is like a chilli paste, which is fantastic.
1:21:16 > 1:21:19Cinnamon, garlic, a bit of honey in there to add some sweetness,
1:21:19 > 1:21:20and we've got some chopped onions.
1:21:20 > 1:21:24So, if you guys can do the salad, that'll be great.
1:21:24 > 1:21:27- I want plenty of herbs, as well, chopped. That'd be great. - Yeah, no problem.
1:21:27 > 1:21:29So, we're going to throw in the garlic, as well.
1:21:29 > 1:21:31That's going to go in there.
1:21:31 > 1:21:33Do you want to grab some tongs in that dish?
1:21:33 > 1:21:36- Oh, I'm a rubbish helper. - Well, you've actually got
1:21:36 > 1:21:38- to cook something now. - Right.- Turn that over.
1:21:38 > 1:21:40Oh, I've just done something to that.
1:21:40 > 1:21:41How did I do that? Brilliant.
1:21:43 > 1:21:44- Seal that off.- Yeah. - That's all right.
1:21:44 > 1:21:47- Just get a nice bit of colour on there. That's it.- It looks gorgeous.
1:21:47 > 1:21:50These things... I mean, back when I was cooking in London,
1:21:50 > 1:21:52when I was training, these were about sort of 20p, 30p each.
1:21:52 > 1:21:54Now they're about a couple of quid.
1:21:54 > 1:21:56- Yeah, I know.- They are, aren't they?- Yeah.- Yeah.
1:21:56 > 1:22:00Obviously, lamb shank is from the front of the lamb. So, they're just from the front.
1:22:00 > 1:22:01The leg of lamb is obviously from the back,
1:22:01 > 1:22:03whereas these just come from the front.
1:22:03 > 1:22:06- So, you can lift these out. - See, I would disagree with you.
1:22:06 > 1:22:08- Onto the plate?- Why's that? - On the front and back theory.
1:22:08 > 1:22:11They look like back legs to me.
1:22:11 > 1:22:13- They're front legs. - They look like back legs.
1:22:13 > 1:22:15I'm not trying to be difficult!
1:22:15 > 1:22:18- Ooh, you've started something now. - Find someone. Find someone!
1:22:18 > 1:22:21- Will somebody call in? They're definitely front legs.- Call Eddie,
1:22:21 > 1:22:23my butcher. Oh, no, he's on holiday at the moment.
1:22:23 > 1:22:26Well, either that or it's a little lamb, cos that's tiny.
1:22:26 > 1:22:27Anyway, we're just going to...
1:22:27 > 1:22:30Whatever side of lamb it is, front or back legs...
1:22:30 > 1:22:32- Yeah, yeah, it's fine.- ..but these are particularly from the front.
1:22:32 > 1:22:35- Yeah. - LAUGHTER
1:22:35 > 1:22:37- Do you want to come back? - Yeah, yeah.
1:22:37 > 1:22:38LAUGHTER
1:22:38 > 1:22:41- Just keep chopping some more pistachio nuts.- OK, thank you.
1:22:41 > 1:22:44I don't need them. I'm just giving you something to do.
1:22:44 > 1:22:45Right, in we go with the spices.
1:22:45 > 1:22:48- There we go.- Oh, it looks amazing. - Mix that together.
1:22:48 > 1:22:51- It's what you call confidence, you see? That's what it is.- Yeah.
1:22:51 > 1:22:55And then we're going to throw in the honey into there, as well,
1:22:55 > 1:22:57like that.
1:23:01 > 1:23:04And then we're going to pop the lamb back in, so...
1:23:04 > 1:23:07Like that. And then what you do is you keep this on -
1:23:07 > 1:23:10keep the heat on - and then we throw in...
1:23:10 > 1:23:11We've got some chicken stock.
1:23:13 > 1:23:16That's going to go in there. And then tinned tomatoes.
1:23:16 > 1:23:17- Oh, right.- All right?
1:23:17 > 1:23:20Now, there's so many different ways of cooking lamb shanks.
1:23:20 > 1:23:22I mean, particularly when I was working in London,
1:23:22 > 1:23:25we'd cook them with tinned tomatoes and beans and that kind of stuff,
1:23:25 > 1:23:27and you'd cook down and get this amazing sort of flavour.
1:23:27 > 1:23:30But the key to it, whatever ingredients you put in,
1:23:30 > 1:23:33the key to this is the time that it takes to cook now.
1:23:33 > 1:23:34And you cook it for a long time.
1:23:34 > 1:23:37- This takes about a good three to four hours.- Yeah.
1:23:37 > 1:23:40And then we can throw in some olives. They can go in.
1:23:40 > 1:23:44We've got some apricots to add the sweetness.
1:23:44 > 1:23:47So, the whole point about this, all this liquid now, as it cooks,
1:23:47 > 1:23:49it starts to stew down and thicken up, you see?
1:23:49 > 1:23:52And then we throw in some almonds. They're going to go in.
1:23:52 > 1:23:56Now, if you grab that white lid, we'll take that.
1:23:56 > 1:23:58- That's quite heavy, isn't it?- Yeah.- Yeah.
1:23:58 > 1:24:02That's it. And then what we do is you just pop that in the oven.
1:24:02 > 1:24:05So, I'll just bring this one out.
1:24:05 > 1:24:07There you go.
1:24:07 > 1:24:10And we can lift this and then throw it in the oven. You want...
1:24:10 > 1:24:13The key to this is a length of time in the oven. So, whatever...
1:24:13 > 1:24:15Like I said, whatever ingredients you put in,
1:24:15 > 1:24:17cook it for at least three hours,
1:24:17 > 1:24:19and they get lovely and soft and tender.
1:24:19 > 1:24:24And then we've got our tagine here with the front legs of the lamb.
1:24:24 > 1:24:26SHE LAUGHS
1:24:26 > 1:24:29- SHE GASPS - Wow.- And then this one's...
1:24:29 > 1:24:32The oven's set about sort of 300 degrees Fahrenheit.
1:24:32 > 1:24:36It's about 150 degrees centigrade, gas mark four, something like that.
1:24:36 > 1:24:38We just want it to cook for a decent amount of time.
1:24:38 > 1:24:42And then what you do is you end up with this wonderful sort of sauce.
1:24:42 > 1:24:44Now you can start to finish this off.
1:24:44 > 1:24:45So, you've got these lovely lamb shanks,
1:24:45 > 1:24:48and then what we do is, we get some herbs.
1:24:48 > 1:24:51- Plenty of herbs in there? - Yes, lots of herbs.
1:24:51 > 1:24:53- Do you want a few more? - Yes, go on. Lovely.
1:24:53 > 1:24:56- Use the rest of those. - Thank you.- Some more almonds.
1:24:56 > 1:24:59- They're going to go in.- Put a bit of olive oil in there or...?
1:24:59 > 1:25:00Yeah, whatever you want.
1:25:00 > 1:25:02Yeah, a little bit of olive oil, something like that.
1:25:02 > 1:25:04And we mix this together.
1:25:04 > 1:25:07So, you can see you get this lovely, thick, rich sauce.
1:25:07 > 1:25:11And, of course, we carry on the tradition,
1:25:11 > 1:25:13as we put a little bit of butter in there.
1:25:13 > 1:25:17Just a touch, like that. Bit of seasoning.
1:25:17 > 1:25:20Do you want to grab a bit of black pepper and salt?
1:25:20 > 1:25:21You can mix that together.
1:25:23 > 1:25:28- Now, we mentioned, during the show, about The Smoke.- Yeah.
1:25:28 > 1:25:32Eight-part drama. We're coming up to the second part.
1:25:32 > 1:25:35- When does it air, then? This week? - Next Thursday.- Next Thursday.
1:25:35 > 1:25:39- Is it nine o'clock? - Nine o'clock on Sky One.- Sky One.
1:25:40 > 1:25:44And each episode, is that a story in itself or is it...?
1:25:44 > 1:25:48It's a continuation, but there's also
1:25:48 > 1:25:52a contained event within a story, as well, within an episode.
1:25:52 > 1:25:55Right, what I'm going to do is just melt this butter.
1:26:03 > 1:26:06It's one of those dishes that makes your right leg shake.
1:26:06 > 1:26:08LAUGHTER
1:26:08 > 1:26:11- Are you sure it's the right leg? - It's proper, that.
1:26:11 > 1:26:15- A bit of salt and pepper. Right, have you finished this?- Yes.
1:26:15 > 1:26:17Chop a few more herbs, Chef. MICHAEL LAUGHS
1:26:17 > 1:26:20- Go on.- There's plenty in there!- Come on.- We'll do more.- Yeah, do more.
1:26:20 > 1:26:23- I agree! It's the front legs. - No, just chop a few more.
1:26:23 > 1:26:25A bit of black pepper.
1:26:26 > 1:26:28Then I'll season this to make sure they've done it properly.
1:26:28 > 1:26:31- Oh, dear.- So, this is your tabbouleh.
1:26:31 > 1:26:33You don't actually need to use hot stock for this.
1:26:33 > 1:26:34That's the key to it.
1:26:34 > 1:26:37- You can actually just soak this in normal water...- Right.
1:26:37 > 1:26:39- ..or stock cold.- Yeah. - And it'll puff up anyway.- Right.
1:26:39 > 1:26:42But you can actually add it hot, as well. Thank you very much.
1:26:42 > 1:26:44And then we mix that up.
1:26:45 > 1:26:47Just use your nice little...
1:26:48 > 1:26:50- Beautiful. There we go. - Happy with that?- Yeah.
1:26:50 > 1:26:53And you can, as well, use the same spices as what we've got in there.
1:26:53 > 1:26:58So, the ras el hanout, particularly the harissa gone in there,
1:26:58 > 1:27:00into this mixture, as well.
1:27:00 > 1:27:02And you get a nice sort of hot and spicy one,
1:27:02 > 1:27:07which is available in hospitals around the country,
1:27:07 > 1:27:10cos I've been working with hospitals over the last year again.
1:27:10 > 1:27:13There is a new series of the hospital show coming out on Monday.
1:27:13 > 1:27:16- Like you've got a new programme, I've got a new one, as well.- Great.
1:27:16 > 1:27:19But it's all trying to revive the hospital food around the UK,
1:27:19 > 1:27:23and this is accessible for every single hospital in the UK
1:27:23 > 1:27:24to put on their menu.
1:27:24 > 1:27:28But it's got harissa in there, and a nice little bit of spice,
1:27:28 > 1:27:30but you can actually do it on budget, as well.
1:27:30 > 1:27:35So, we've got our nice little bit of lamb, like this.
1:27:35 > 1:27:39And you've got to serve it as a... You know, a piece, like this.
1:27:39 > 1:27:40Look at that.
1:27:40 > 1:27:43And then you've got this lovely sauce, which goes over the top.
1:27:43 > 1:27:46- Do you want to grab some irons? - Yeah.- Thank you very much.
1:27:46 > 1:27:48There you go.
1:27:48 > 1:27:52And then that is your lamb tagine. Michael's going to get that.
1:27:52 > 1:27:54- Dive in, Peter. Tell us what you think.- Here you go.
1:27:54 > 1:27:57It's sweet. It's savoury.
1:28:00 > 1:28:04- You need the honey. You need the almonds in it.- Mm.
1:28:05 > 1:28:08- It's beautiful. It's lovely. - It's good, isn't it?
1:28:08 > 1:28:10But I think, things like that, you need the sweetness with it.
1:28:10 > 1:28:13You need the apricots, the honey, the almonds,
1:28:13 > 1:28:15and you need the FRONT legs of the lamb.
1:28:15 > 1:28:19LAUGHTER Happy with that?
1:28:19 > 1:28:22- Beautiful.- That is delicious. - There you go. You can have the bowl.
1:28:26 > 1:28:29A perfect dish there for those cold winter nights,
1:28:29 > 1:28:31and another celebrity gets their food heaven.
1:28:31 > 1:28:32What a treat that was for Jodie.
1:28:32 > 1:28:35Unfortunately, that's all we've got time for this week.
1:28:35 > 1:28:37I hope you've enjoyed taking a look back through
1:28:37 > 1:28:38the Saturday Kitchen archives.
1:28:38 > 1:28:40And if you want any of today's studio recipes,
1:28:40 > 1:28:43then you can find them all on the BBC website.
1:28:43 > 1:28:45Enjoy the rest of your day. We'll see you next week.