04/02/2018 Saturday Kitchen Best Bites

Good morning, we've got something for everyone on today's show,

from smoked scallops to lamb shanks, churros to chicken

and a Mexican feast to top it all off.

We'll be bringing you mouthwatering dishes from start to finish,

so put your feet up, make yourself comfy,

and settle in for another helping of Saturday Kitchen Best Bites.

Welcome to the show.

Over the next hour and a half, we'll be bringing you

some of our favourite moments from the Saturday Kitchen archives.

Coming up, Kara Tointon enjoys a South American classic

as she is served churros, dusted in cinnamon sugar

with spicy hot chocolate.

National treasure Mary Berry is here

cooking a comforting chicken dish without the fuss.

She stuffs chicken thighs with sausage meat, thyme, parsley,

lemon zest and Parmesan, before wrapping with bacon,

drizzling with honey and serving with a lemon sauce,

new potatoes and green beans.

Francesco Mazzei is in the studio

serving up a Sardinian seafood supper.

He makes a stew of squid, shallots, thyme, chilli and tomatoes,

before mixing with shrimps, mussels, clams and scallops,

all served with fregula pasta.

Battling it out at the hobs today

in the Saturday Kitchen omelette challenge

is Ben Tish and Daniel Galmiche, as they fight for the top spot.

And then it's over to Fernando Stovell,

who's taking us back in time as he makes an Aztec molcajete.

He grills sirloin steak, chicken breast,

chorizo and spring onions before serving with refried beans,

tortillas, and a spicy beer salsa. Delicious!

And finally, actress Jodie Whittaker

faces her food heaven or her food hell.

Will she get her food heaven, lamb shank tagine with a herby tabbouleh,

made with parsley, pomegranate and pistachios?

Or her food hell, roasted monkfish tail with classic French lentils?

One dish from Morocco, and one dish with French influences,

but which one will she face?

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

Told you it was a good line-up.

First in the kitchen, it's over to Chris Wheeler,

serving up a smoking scallop salad.

On the menu today, we've got scallops?

Correct, we're going to do home-smoked scallops,

with a classic Nicoise salad.

And we'll serve it, instead of the traditional dressing,

we'll serve a natural yoghurt and chive dressing.

-So, the classic is that it's got beans...

-Yeah, the beans,

-potatoes, tomatoes, peppers...

-And olives, OK.

-You're going to do the peppers for me.

-I can do that.

We managed to find one lucky diver who braved the elements

of the weather at the moment, to find us some amazing scallops.

These are the hand-dived scallops that you want for this one.

-That's the ones.

-Now, tell us about Stoke Park, then.

Because it's got an amazing history, the place, on the whole.

It was the first ever British sporting club.

And obviously, since then, it's grown and grown.

We've now got amazing sporting facilities, tennis courts,

a gym, obviously it's got Humphry's, which is a three-Rosette restaurant.

We also have big banqueting facilities

and an amazing golf course.

But it is a fascinating place, it's one of,

isn't it only three places in Britain that have got

the five AA red stars, is that right? Outside of London?

Correct, we just recently won five red stars for the hotel.

The Chewton Glen being one, the other one.

-And I believe Gleneagles being the other one?

-That's correct.

And obviously, the restaurant's received three Rosettes.

Also this summer, we're hosting some new events,

we're doing some big concerts at the end of June.

We've got Elton John and Katherine Jenkins.

So, I'll be cooking for about 7,000 people on that weekend.

-What, personally?

-Yes! Personally! I'll be busy.

The thing that I remember it's famous for as well

is obviously the Bond films.

-That's correct.

-Goldfinger as well, Oddjob with the hat.

-That's it.

That's all based there.

We also had Layer Cake,

and I actually made the cake in the actual film, Layer Cake.

-Did you?

-At the end.

-Oh, look at you, bragging away! Look at that!

-And then we've got Bridget Jones as well.

-All right, calm down.

You know, the four-poster bed scene. That was filmed at Stoke Park.

-Bridget Jones? I haven't really watched that one.

-No?

-Right...

Me and James are waiting for our invitation to play golf there.

-What's that?

-I've been waiting all morning for it.

-Just going to wash my hands.

-So, we've got our scallops there.

I'll clean this up for you as well,

so I'll lose this out of the way. Wash up your board.

There you go. So, what's next, then? The beans.

Yes, and we're going to pop the potatoes.

They're parboiled at the moment, pop them in.

And then the quail egg.

That's the quail eggs, we're going to pop them in for two minutes.

So, these are going to be soft-boiled,

we've got some peeled already, but you're just warming up the potatoes.

You're going to warm everything up,

-so we've got this and the beans, yeah?

-That's correct.

OK, and we've got the tomatoes,

we're going to chop the tomatoes in half.

So, where do you get your inspiration from, in terms of food?

I said, travelling and stuff,

because you've been at Stoke Park for a number of years now.

I've been at Stoke Park for ten years.

I think you look at other places, you go out and around

and I feel because it's a British club,

we try to keep all our menus very British.

So, local ingredients I think is really important.

You know, we go to the local farm shops.

I mean, I think in England we're very lucky

that we have amazing local products that we can use.

What we're going to do, we're just waiting for the beans.

I'll cook the scallops, you can make the dressing, if you want.

So, tell us what's in the dressing.

So, we've got a thick local natural yoghurt.

We're just going to put natural yoghurt.

Before you were at Stoke Park,

you worked with a pretty well-known chef as well?

Yeah, I worked for Jean-Christophe Novelli

for approximately ten years as well.

Yeah, and that was based not a million miles away

from Chewton Glen on the south coast.

We were at The Provence, just down the road from you.

That got a Michelin star back then, didn't it?

It did, that's correct. I believe we got a Michelin star.

Then I went on to work for him at The Four Seasons.

And then I went to the Novelli chain.

-Maison Novelli.

-That's correct, in Clerkenwell.

Right, so what's in the dressing?

We've got natural yoghurt, salt and pepper and some chopped chives.

-Which you did for me, sorry.

-No problem.

And then, you were doing caper berries and olives in there as well.

Correct, the important thing on this dish is to make sure

you put the olives last, because otherwise,

-it'll turn the whole dish...

-OK. Going to fry the peppers off?

-Chop the peppers inside.

-I'll cook the scallops at the same time.

And if you pop the tomatoes inside?

-Going to get the potatoes out.

-Yes.

Now, you mentioned Nicoise, your version of it,

but the version's changed so much.

When I went to particularly the south of France,

it changes so much as you go further south.

Some people use tinned beans,

as in the small beans, like haricots verts, that kind of stuff.

Some people use the green beans, that kind of stuff.

It can vary, the recipe.

Apparently, the English people decided to add potatoes to it.

Apparently, the classic French doesn't have potatoes.

You're probably right as well. There you go.

So, we've got our quail's eggs, two minutes exactly.

-Just going to season.

-There you go.

I was just going to add our capers.

-Going to lean over you and grab our...

-That's all right.

-I'll get the scallop.

-The beans out.

-There you go.

-Chuck the beans in.

-This is a warm salad that we're making as well.

-Correct.

Move this out of the way.

It's a great dish for Valentines, very quick and easy.

You can obviously replace the scallops with sea bass or salmon.

Or you can just have it plain, if you don't want anything.

-You can always do a bit of chicken as well.

-Yes.

But the secret is get the hand-dived ones?

Yes, it's all about the freshness.

I think where people go wrong with scallops, the important thing

is to cook them really quickly, and get very good quality.

Now, I'll leave you with a plate.

Two plates up, one with eggs and one without eggs

for you, Rashida as well.

We'll do one with, one without. So, do that one.

A bit of oil in the salad.

-That's the one without...

-OK.

-..eggs, and this is the one.

We're just going to pop the salad in the middle.

Do that one without, and this one with eggs.

And then, we've got this...

Literally, we then just get our ingredients.

OK, now of course, all of today's recipes,

including this one from Chris are on our website.

Go to bbc.co.uk/saturdaykitchen.

There you go, the scallops are ready.

-I'm going to get this smoke machine fired up.

-Getting everything ready?

Just going to pop a bit of all the ingredients on the plate.

-What's that?

-Don't ask!

-This is...

-It's my new toy.

This is the smoke machine thing. So, you switch it on.

It's got basically oak chippings in it and there's a fan

that goes through and it blows the smoke.

For anybody at home who hasn't got one of these,

what's the alternative?

-What's that?

-Just blow it.

Anybody who hasn't got one at home, what's the alternative?

Marlboro Light, blow it into the pot!

Don't do that!

I've just been told in my ear. They're not going to do it!

Stand by a barbecue!

-Barbecue your scallops.

-Look.

-So much drama in this meal.

-Look.

-Come on, Chris!

-Let's go.

Top Of The Pops!

-Wow.

-HE COUGHS

Just going to pop the dressing on this one.

-Happy with that?

-There we go. Ready?

-Under we go.

-And we just leave this for how long?

-Just a couple of seconds, just till it fills up.

-Wow.

Every time now on this show, I can't see anything!

Right, I was going to say tell us what it is, but you can't see it.

-So, go on, then.

-Home-smoked scallop Nicoise salad.

Look at that. Take your word for it.

HE COUGHS

Yeah, people can do that at home, can't they?

We get to dive into this one.

-Er, which one's which?

-I've no idea.

-This one, I think this one.

-That's eggs.

-That one's without eggs, yeah?

-All right.

-Don't lift it yet.

-I won't, I won't!

-Because that one's with eggs.

-There's a trick to when you do this.

-You've sort of got to waff it around a bit.

-OK.

-To get the smoke.

Are you ready? Three, two, one, go.

-Like that?

-Ooh, I do!

-It reminds me of Halloween.

-Ooh!

It smells like you've just been clubbing in the '80s, isn't it?

Your clothes stink. But anyway, tell us what you think of this one.

Dive into this.

It is very different, that little light amount of smoke is enough.

The longer you leave it under there,

then the more smoky taste it gets.

See if you can taste it.

Mm! Very smoky.

-Just a little bit?

-Yeah, it's great.

-What is yours?

-Just licks those scallops nicely.

-Yeah, there you go.

A show-stopping dish from Chris there,

if you could see it through all the smoke, that is.

Anyway, coming up, it's dessert time as Kara Tointon

tucks into cinnamon-sugared churros.

But first, it's over to Rick Stein who's on the beach

cooking up a brilliant brill ceviche.

RICK STEIN: "Ah, seaweed smells from sandy caves

"and thyme and mist in whiffs.

"Incoming tide, Atlantic waves, slapping the sunny cliffs.

"Lark song and sea sounds in the air

"And splendour, splendour everywhere."

I like that verse by Betjeman so much,

that actually, I've put it on the back of my menus in the restaurant.

I think it gives a true picture,

with all the wonderful salty points of detail, of the Camel Estuary.

And in fact, miles from the sound of the sea,

where the silvery snake of the estuary curls to sleep,

as Betjeman once said, amongst all this gloopy mud,

Jenny Green, who gets all our wild herbs and mushrooms,

in fact a real hunter-gatherer and a perfect subject for Betjeman,

gathers samphire.

I love being out in nature, I love being outdoors.

It's not just the picking of the food,

although I primarily would do that.

But I mean, look at the scenery and the birds and the wildlife.

I mean, I see things that other people will never see.

You can't buy this, you can't buy this anywhere.

You can't go into a supermarket and get it,

so if you want it, you have to come across the marshes

and pick it yourself.

When it's cooked, the outside becomes almost like cooked peapods.

And when you put it in your mouth and pull it through your teeth,

you're left with the very fibrous-y innards, whatever that's called.

So, just dip it in your butter, like that.

Pull it through your teeth and all this lovely fleshy stuff comes off.

Tastes lovely, really...sumptuous, really.

That sort of food that people

would pay a lot of money for, I should think.

So, this is a beurre blanc sauce going with the bass,

and it's one of the most popular fish sauces,

based on a good quality vinegar.

This one is such good quality, it smells so nice,

you'd almost want to drink it.

So, into the pan goes quite a good quantity of vinegar,

and then some good-quality white wine.

And in my case, and this is somewhere where I differ

from most beurre blanc makers, I add some fish stock.

And this gives the beurre blanc an incomparable sort of roundness

and sweetness of flavour, which you wouldn't get

if you didn't put it in there.

And of course, last but not least, some onions.

Now, we wait for that to reduce right down,

so far down, that there's no liquid left in the bottom of the pan.

Because at that stage, the juices that have come down

are so concentrated, they'll make

the final butter sauce totally wonderful.

Just add a bit of cream now, which stops it catching and also brings

the colour back up because the fish stock has made it a bit brown.

And then start adding the butter, a bit at a time.

You can whisk it on the heat, it's not going to curdle.

People get very frightened about these butter sauces,

telling you, "Oh it's going to split, it's going to split."

Too many nerves, no problem at all.

There's a good half pound of unsalted butter to add here.

And this dish, bass with beurre blanc is a classic French dish,

but you can add beurre blanc to lots of other fish,

particularly quite bland fish like cod.

A really thick fillet of cod with beurre blanc is a revelation

if you've never tried it before.

And that's done, and the last thing to do

is just to pass it through a sieve.

And there it is, beurre blanc.

And now, for the filleted bass.

First of all, just brush it with a little bit of butter.

A little bit being a bit of a euphemism around here

for lots and lots.

Plenty of seasoning.

Incidentally, about seasoning, there is a very famous French chef

called Joel Robuchon, who says season any piece of meat fish

before you cook it and season it again after you've cooked it.

And he's absolutely right. So, while that's cooking,

we'll just get this other bass that's over here.

While I'm about it, there's Pete the refrigeration engineer.

Fridge's packed up, we had 50 in at lunch,

we've got 100 in tonight. We've just got to carry on filming.

He's going to get on the fridge

while I tell you about this wonderful fish, the bass.

Just look at those scales on a bass, it looks to me like worked

stainless steel, it's the most delightful-looking fish, I think.

So sort of sleek and smooth, no wonder it fetches such a high price.

And incredibly well armed, those are all spikes on there.

There's spikes there, there's spikes there.

Any of the larder chefs that work on bass will tell you

about those spikes cos inevitably, you're going to get your hands

all covered in spike marks after working on bass.

Beautiful fish.

So, now, that's really beginning to crisp up under the grill

and I like to leave the skin on a bass

because it's got this very, very nice taste.

As long as it's crisply cooked.

If it's all floppy and moist, it's not very nice at all.

But when it's a really crisp as that is becoming,

it's a delight to eat.

Now for the samphire.

Another name is sea asparagus, it looks a bit like asparagus.

That's cooked to perfection, just over a minute,

just taking the raw edge off it.

That's a little bit more than we need for the one portion

that we're doing here.

I've got asbestos fingers, let me tell you.

A bit like walking over hot coals.

And finally, the beurre blanc.

Not over the fish because I want to keep

the nice brown skin of the fish.

Perfection, I think.

Gosh, I'm happy to be out here tonight.

It's been one hell of a day in the kitchen today.

The first really hot day of summer.

But it's a beautiful evening out here, and I've got this

wonderfully soothing cool dish for tired old cooks like me.

It's called a ceviche fish.

It's ceviche or "cevich-eh", I don't know, I don't really care.

But I've got some brill here, which I earlier on

marinated in lime juice, but it's more than marinated.

In fact, it's cooked in the acid

and it's gone a very attractive white colour.

And that is nearly ready,

apart from a little bit of chopped fennel which I'm going to

put in there, and some beautiful sea salt.

Look at that, the crystals on that.

It's not just salt in sea salt like this,

but there's other minerals in there as well.

So, straight onto the plate, that's all I need to do with that...

..fish. And now, this is a South American dish

and I'm going to make a salsa to go with it, a very simple salsa.

Lots of piquant flavours in it.

Take a bowl, first of all,

into that bowl, drop some spring onion and some chopped tomato.

Some finely-chopped green pepper.

Perhaps not all that garlic, I might have put a bit much in there.

And finally, lots, and I mean lots, of fiery red chilli.

Mix that together with a little bit of virgin olive oil

and some more of that sea salt.

And some coriander.

Again, a very, very common ingredient

in South American cookery.

Stir it round.

Just a little taste. Excuse my fingers.

Little bit more salt.

Wow. Wow!

Now, that's it, there's that chilli biting, biting, biting.

I love chilli, actually, you get used to it

after a while, believe me.

Maybe I'm a bit too used to it, some of my customers in the restaurant

get quite concerned about the levels sometimes.

Just to finish off the dish finally, a few slices of avocado.

And that's it.

Think I'll just try a little bit of this.

Oh, my...

Wow, wow, wow!

Now, I'm just going to nip off and get myself a cold beer.

As Rick says, ceviche or "cevich-eh",

it's one of the all-time classic South American dishes.

There are also loads of other great recipes

from that part of the world and I'm going to show you one right now,

which is kind of like a sweet street food,

which they call churros, which is served by street vendors

all over Latin America with a mug of hot chocolate.

I'm going to show you that first of all.

They're like little doughnut things.

But the recipe involves water,

which I'm going to get that straight on, first of all.

Get that were warmed up, with some butter.

So, the recipe is very similar to that of a French choux pastry,

which are eclairs, really.

But the difference being instead of this being baked,

it's actually deep-fat fried.

Now, into there now, we've got in here with flour,

some baking powder and egg.

And I'm going to roll that in a mixture of sugar,

which we've got in here, a bit of caster sugar.

And some cinnamon, to offer some spice.

Served with hot chocolate, which we've got water, sorry,

milk and some chocolate, a bit of sugar to sweeten it up,

and a touch of chilli on the top.

Because I know you like chilli,

but they actually do it over there as well.

The origins of this, not from just Latin America.

You can get them a lot in Spain.

That's where this dish is supposed to come from,

but they're actually wonderful. So, in we go with the flour.

That goes straight in. Give this a quick mix and it'll end up

like a big, thick sort of roux.

That sort of stuff, that's what we're looking for.

Haven't they always done that with the chilli, with sweet dishes?

Yeah, chilli and chocolate is a great combination

and it's also...

Chilli and pineapple work together as well, if you bake it.

It's a fantastic combination if you just do that.

But this is what you end up with, almost like this paste.

That's what you're looking for. Now in there, we go the bicarb.

In we go with the egg. Crack that in as well.

Give this a mix together.

Like you said, this would normally in France be piped out on a tray

and baked in the oven, and served as profiteroles or eclairs,

but without the baking powder.

But this one, we're actually going to deep-fat fry.

So, I'm actually going to get the shape of this,

the shape of it's quite important.

Normally, they'd have a little plastic machine

or a little wooden press to do this.

But I'm going to use it with a piping bag and a star-shaped nozzle.

Fill this up and drop it into my deep-fat fryer.

That looked too hard for a woman's job there, that was quite vigorous.

-No, you can do that!

-I'd need a machine to do that.

But we mentioned while that was on, the cast as well.

Don't you eat out once every couple of months?

Yeah, we try and go to a different restaurant

every two to three months.

And we actually went to a really unusual one last year.

A place called Dans Le Noir, and it's run by some blind people.

And the experience is, it's just mad.

It's incredible cos when you lose a sense, the other senses go.

So, your taste goes, your hearing gets a lot more...

I was told it would be pitch-black,

but I thought there will be a tiny candle in the corner.

But actually, you all have to put your right arm

on each other's shoulder and you led in and joom,

it's just pitch-black!

And your senses are so heightened, that the taste...

We chose to not know what we were eating.

And it's a French restaurant, it's just wonderful.

And if anyone can go, it's really, really good.

I'll show what I'm doing there. You just squeeze them like that.

And once you get about an inch and a half,

just drop them in the deep-fat fryer.

That's what we're looking for.

Shake them around, that's probably about enough, maybe one more.

Now, it's important to do this while the mix is still warm,

otherwise you'll never be able to pipe it all out.

Now, tell us what's going on with you in EastEnders.

-Couple of months ago, you were all over the place.

-Yeah.

Your storyline, now you're kind of back into it.

Coming up is quite a big storyline for you?

-I'm sure you don't watch it, James.

-I did watch it!

-I was watching last night.

-Really?

-Yeah!

I'm surprised. But, no, yeah, it was really mad last year,

and I had a really good storyline, so I was lucky.

And as I say, it sort of went a bit quiet, and now Dawn becomes...

She's sort of the stepmum to Jay, who's a bit of a rascal.

And she has to force him to go to court.

Well, she persuades him. And, yeah, it's a good week.

-Keeping you busy!

-Yes, very.

So, do you get time to cook much at home or not? I don't suppose...

Oh, my family will laugh at this because that's the thing,

and that's why I asked to come on the show.

Because I love food and I love watching people cook.

But I'm an absolute disaster.

So, I'm planning on being good one day.

I actually want to go on one of these courses.

In France or something? You know...

Theo's got a course, he does it at his restaurant.

-I do a cookery class.

-I'll be there.

-First Saturday of the month.

-Really? Oh, well. Sorted.

-You ask him nicely...

-One day, I'm going to be really good.

One day...

Cos, I mean, although you've moved out from home,

don't you live about sort of 70 yards away from your mum?

-Yeah. It's a bit further, but...

-Is this in case you get anything wrong, or a free meal?

Yeah, I've sort of got a good thing going there.

So, I go home for dinner every night

cos, like everyone, I love my mum's cooking.

And she'll get angry at me saying that, but she's very good,

and I've always had a big variety of food in my life.

She'd cook something different every night.

So, then, when I get nagged, I go back to mine. Perfect.

-And is that where your love of chilli comes from?

-Yes.

When my mum was pregnant with me, she sort of...

She had a lot of curry, and that was her craving.

And I think, when I was a baby, they just fed me

a lot of Indian food and spicy stuff,

and I loved it, and that's been...

-So, you still like it now?

-Yeah, still like it now.

Well, there you go. Anyway, we've got our hot chocolate.

This is 70% dark chocolate.

You don't want anything richer than that. Otherwise, it becomes too bitter.

But you can see you've got the little churros here.

In there for about two, two and a half minutes.

Out of the deep-fat fryer.

Now, sometimes, they're quite sort of like a U-shaped appearance,

but what we can do is roll these in the cinnamon.

And also, if you want something slightly different,

-you can actually put chilli powder in here.

-Oh, wow.

If you want to do a little something slightly different,

which I've actually done with doughnuts, as well.

But they're kind of like this doughnuty sort of thing.

And the idea is you serve these on the side,

which you can then pile up.

These would be served by, like, street vendors

all across Latin America.

There you go. So, you can pile them all up, and then...

-You should bring it over.

-There you go.

And then what we need is your hot chocolate,

which has got a bit of sugar in there, the milk, of course.

We've just given it a quick blitz.

So, you get a little bit of foam on the top.

And then the idea is you basically just dunk...

..your churros in the hot chocolate over the top.

Because it's you and you like your chilli,

just a touch of chilli powder on the top.

-Wow.

-Dive in. Tell me what you think.

-So, shall I use this spoon or shall I...?

-No, you just...

-Are you sure?

-Just dunk one of those straight in.

Dunk it in there and tell us what you think.

-They're going to be hot, so watch...

-Mm-mm-mm.

-Oh, my God.

-SHE GIGGLES

-You like them?

-Mm.

"Mm-mm-mm" is the exact response I'd expect from that dish.

Churros dipped in hot chocolate - what's not to love?

Now, she may be the queen of baking,

but Mary Berry's put down the rolling pin

to show us how to make a simple but sensational supper.

Welcome back, Mary. We're not baking.

-We're savoury today.

-Absolutely.

-So, what are we going to be doing?

I've got some lovely chicken drumsticks here.

-I've taken the bone out...

-Yeah.

..and I'm going to put a sausage meat stuffing with lots of herbs,

-wrap it in bacon and make a lemon sauce.

-OK.

You want me to be busy chopping bits and pieces?

-You're doing all the hard work.

-OK. Right, so, we've got parsley.

We're going to make a sauce a little bit later.

It's all about the stuffing for this one, first of all.

So, we've got the...

These are the little thighs that we've got with the bone removed.

And, I mean, I would serve one each,

but in Yorkshire, you'd have about three, wouldn't you?

We'd have probably that, to be honest with you.

But we've got a nice little bit of parsley.

So, the stuffing - tell us about that, then.

Cos that's just plain sausage meat.

This is very good sausage meat.

And I'm then going to add

some fresh thyme to it.

And I wouldn't ever use dried thyme.

I don't know about... Would you use dried thyme?

-Not really, no.

-No.

I think it's a totally different thing.

And you can grow this in a window box.

You can grow it in the back door.

That's just upset all the dried thyme farmers

everywhere around the country,

cos the sales have just plummeted by 1,000%.

-Well, think of all the herb growers. Come on.

-All right.

-And some rind of the lemon.

-There you go.

So, where do you get your ideas from?

Where does that come from? Cooking at home or...?

It comes from eating out a bit.

Also, friends give me recipes. I do a little bit of travelling.

But we experiment. We're a team at home.

I've got Lucy Young and Lucinda,

and we all cook together and have ideas.

And they're a lot younger and they go out and do more exciting...

Have more exciting food, sometimes, than I do.

But you've been working together for, what, 25 years, 20-odd years?

-Lucy's been with me 26 years.

-Yeah.

She says she's been with me longer than school

or anything else, so I'm lucky.

-Right, so...

-That's it.

-You want me to put these in here for you?

-That's it.

-So, these are the little bit of stuffing. Now, any...

I mean, you use pork stuffing, but I suppose you could do...

No, no, no, I would always use pork stuffing.

I've never used beef stuffing. That's it.

There you go. And another one. OK. So, this is...

This is a recipe from...

-Not only from your book, as well, but also the TV series.

-Exactly.

-The TV series is Foolproof and...

-Foolproof?

-Foolproof, yes.

-Do you watch this show?

-What?

-Do you watch this show?

-No, these are definitely...

It wasn't, last week, foolproof. It definitely wasn't last week.

-How about stretching those for me?

-I can stretch those.

It's Foolproof, and it's not on next Monday,

but it's on the following Monday, and then the three after that.

So, what's on next Monday, then, stopping Mary Berry being on-air?

Well, it's definitely with the children.

It's family day, and we filmed it at my daughter's, and we did...

We had a fire and we put a grid over the top.

The sort of thing you do at half-term,

which most children have half-term now.

The boys made flatbreads,

and instead of just having them boringly flat,

when they come warm, if you've done them on a fire,

they open them out and fill them with all the things that they like.

-Right.

-And they rushed around. It was good fun.

-Now, I've known you for about 20, 25 years, something like that?

-Yes.

Did you ever think you would be doing this...?

Well, I didn't think I'd be doing this for a living,

but did you ever think you'd be doing this in your career still?

-I would think definitely not.

-No, did you ever think that?

-Yes.

You can't have thought that it would turn out to be what it is, really?

Not really, but, gosh, I'm lucky.

I have the most fantastic time,

and in my programme, I do a lot of travelling.

I mean, I went to a garlic farm.

And I'm doing all the sort of things that I want to do.

Food's just a massive subject, isn't it? You never get bored of it,

but there's also so much more to tell, if that makes sense.

And I'm always wanting, you know... "I wonder where those heritage tomatoes come from,"

so off I go and show everybody. It's great fun.

Right. So, the chicken goes in there.

I'll rinse the tap so you've got something to wash your hands.

-Right. Wash my hands here? Right.

-Yeah, there you go.

And then do you want a little bit of honey over this?

-Is that what you want?

-A little bit of honey.

That just helps it to be nice and brown. Just drizzle it over.

Bit of runny honey over the top.

And if you haven't got any honey that's runny,

and it's gone solid in the jar, just pop it in the microwave for a bit.

Now, do you want black pepper on this?

Definitely a little bit of black pepper.

I put a bit of salt on the chicken. I don't think it'll need any more.

-OK.

-And then we're going to make a sauce.

Yeah. Right, now, this is the sauce.

So, I'm going to get you the onions chopped, as well.

-So...

-Lovely.

-There you go.

-So, in goes the butter.

We're going to cook the onion in the butter for a bit to begin with.

Now, you're chopping those beautifully finely.

You're a chef, I'm a cook.

There we are.

Just do those until they've softened down.

Guinness Book Of Records.

The world's fastest carrot peeler and chopper

of carrots in one minute. 28.

I think you're in the Guinness Book Of Records

for something else, aren't you?

Yeah, well, that was... That's...

Thanks, Mary. That was...

LAUGHTER

Don't know how going to explain this one now, do I, really?

But, yeah, removing the most amount of bras off...

Erm, yes, in one minute, with one hand.

-Right.

-Yeah.

-In goes the...

-Moving on!

Here am I asking you...

So, this is a roux with onion in.

It's all in the click of the fingers, apparently.

-Absolutely.

-Right, OK.

And when I'm making a sauce, I have the stock hot.

-And, yes, I am using a stock cube.

-OK.

Now, you keep whisking it.

Use a whisk is always a good tip for this one, as well, isn't it?

I like to make it with a whisk, and you keep it beautifully smooth.

And it'll be quite thick when you've finished,

-but the juices from the meat will thin it down.

-OK.

-And some cream.

-And some cream in there, as well.

-Yeah.

-OK.

And we're going to put some lemon juice in.

So, this is a six-part series that you've got, as well?

Six-part series, and it's all different subjects.

-And it's family next time.

-Right.

And there's got to be something in the planning, as well.

What's the next Mary Berry thing, then?

-I'm doing an Easter one...

-Right.

-..which we're doing right now.

-OK.

-And then, with any luck, there'll be one for next year.

-OK.

-Right, in we go with the cream now.

-Yeah.

-Happy with that? Double cream?

Always double cream.

Double cream, because it will hold better,

give a gorgeous flavour.

-A bit of chopped parsley in there.

-OK.

-And juice of a lemon - half a lemon.

-OK, I've got that, as well. So...

Right, so, we've got chopped parsley very quickly here.

But in Foolproof, I'm trying to give all those extra...

You keep saying it's foolproof.

No, but I'm giving you lots of tips to get success every time,

and not too many ingredients,

because I think people sometimes have too many, and I...

Everything, you can get sort of locally.

-In it goes.

-In it goes.

-Is that a dig at me?

LAUGHTER

-We know what's coming with Sam. Lemon juice?

-Yeah.

-OK. A squeeze?

I think I could do with you in the kitchen.

-You're pretty good.

-Well...

-PRETTY good?

-You're marvellous.

-Thank you very much.

-That's it.

-A bit more? Happy with that?

-Lovely.

-And a bit of pepper and salt.

-I can give you a bit of pepper and salt.

-That's fine.

-I'm here. I'm here. Got it.

-Fine?

-Yeah.

And, you know, I always use black pepper because you can see it,

-and then I remember that I put it in.

-And how long would you cook these chicken for?

How long would you roast these for?

-180, about 30, 35 minutes.

-OK.

And any juices that come out, it goes in the sauce, as well.

Right, I've got the potatoes there,

which you want a little bit of butter in here.

-I'll lift that off and you can keep whisking.

-Yes.

-Yes, Chef.

-LAUGHTER

-Keep whisking, Mary. Keep whisking. Keep whisking.

-That's perfect.

-I'll take all that.

-You want all that?

-Yes. Don't waste anything.

They look delicious because they're nice and crispy brown.

Right, I'm going to take some butter and put it into the potatoes,

like that. The French beans - you want these draining off?

Draining off. We haven't cooked them for too long. That's it.

-Black pepper in here, as well?

-OK. I'm all for a bit of black pepper.

-Black pepper in there, as well?

-Drop of butter.

-Put in there, as well.

So, this is... This recipe is from your new book.

-How many are you up to now, then?

-Oh, I don't know.

-I haven't really counted.

-Cos I thought I was doing... I'm 17.

Oh, erm, I'm about three times that, four times that.

Yes, but I'm a little bit older than you, my boy.

Go on, you must know. How many? Go on.

-70.

-70?!

-Yes.

-70 books?!

-Yes, but I'm quite old, you know.

I've had plenty of time and lots of wonderful help.

-I've got so far to go. Right.

-Right.

-There you go. Chicken?

That's enough for me.

That's enough for a normal person.

And that's enough for a Yorkshireman.

-LAUGHTER

-Right.

-This one?

-Yeah.

-French beans.

-Nice bit of colour.

-OK.

-That's it.

-Happy with that? Potatoes?

-Yeah.

I'm wondering who's doing the cooking here. I'm really pleased.

-I'm just standing here.

-It's foolproof, apparently.

-Three?

-Ooh.

For a Yorkshireman. There we are.

-And don't forget the sauce.

-Bit of sauce?

-I'll come over here.

-I'll steady it.

-OK. A bit of that over the top?

-Yes.

So, this sauce is very quick, as well?

It's very quick, it's very delicious.

I'm married to a man who likes gravy,

so I always have to make a lot of sauce.

Right, so, explain to us what that dish is again, Mary.

It's chicken thighs that I've made a lovely stuffing

from sausage meat and herbs

-and a little bit of grated cheese, which we forgot to put in.

-Yeah.

And then we wrapped it in bacon,

and then we've made a sauce using lemon juice and onion and cream.

Foolproof, you see?

-Right, Mary, do you want to join us over here?

-Yes, please.

-Have a seat.

-There you go.

-OK, thanks.

-Like that.

-Are you in?

-Yeah.

-Sorted. There you go.

Right, Robert, dive into that for breakfast.

-Look at that!

-Oh, I'm so glad it's not fish cos...

-Dive into that, you see.

-Big chunk of chicken.

That's the great thing about the thighs - it keeps it nice and moist, as well, really.

I think it's one of the best cuts of chicken,

and having stuffing in it makes it go further, gives it flavour.

Skin on, skin off? They're skin off.

On this particular occasion, I've taken the skin off

-because I wanted crispy bacon round the outside.

-There you go.

-Chicken and stuffing - you can't really...

-You can't beat that.

Wow! 70 cookbooks? Really?!

I need to get cracking, or maybe get another agent.

A foolproof dish from Mary that went down very well in the studio.

Next up, the legendary Keith Floyd is continuing his travels

across America with a trip to Santa Fe.

MUSIC: Riding The Range by Tony Kinsey

# Three wheels on my wagon. #

I tell you what, I am actually driving this rig myself.

I could have a cowboy on the back.

I'm not doing that because Floyd doesn't do things like that.

But, you know, I've just started this new brilliant

dial-a-dinner service for cowboys,

and I've got the old mobile phone in the back of the rig here...

Oops, we're going to crash if we're not careful.

It's all right, Clive. Don't worry. Stay with it.

I'm just driving these horses through some heavy scrub here.

I really am, too. PHONE RINGS

I've got the mobile phone in the back.

-You know, and I truly am...

-Arrgh!

-That's right. Don't worry.

We'll pick this up. GLASS SMASHES

I've started the Real Floyd's American Galloping Gourmet Service

at long last. Some cowboys phoned me up and said,

"Hey, man, we're hungry. Get your chuck wagon over here."

And that's exactly what I'm doing.

And this is true. I am not telling fibs.

There's no-one else but me driving this rig. It's unbelievable.

Floyd's American Pie. Here we go.

Take a look at these horses, Clive, if you can.

Can you pan down to them?

I'm just showing you what I'm doing. Whoa!

HORSES WHINNY We did it.

And this is the man here behind me who would have driven it,

but I did drive it. Did I drive it?

You done a hell of a job, buddy.

It's a long haul to New Mexico,

and a man's bones can get a little shaky on the old Santa Fe Trail,

not to mention the throat has a certain dry, ticklish feel about it.

But to satisfy my producer's thirst for bizarre locations,

I rode into the film town of Beauty,

famous for its role in westerns and failed restaurateurs,

to cook something tasty for the locals,

a pretty wild bunch, by all accounts.

It's extraordinary, isn't it?

You know, I told the BBC wardrobe department

I was coming to New Mexico to film in a cowboy town,

and I wanted a Lone Ranger outfit. What have they given me?

A Sloane Ranger outfit. They're absolutely hopeless.

Anyway, cowboy cooks are no exception to any other kind of cook.

They're well into organisation. And the most important thing,

after a long day's ride across the plain,

was to give the boys something really good to eat.

So, Chuck, as he would be called,

would have a really good, well-organised larder -

the essential things that a travelling cook would need.

Baby wipes for his fingers at the end of a hard day,

Californian wine, a cookery book,

charcoal fuel lighter and stuff like that.

And because they're into FM rock,

they'd probably have a stereo, as well.

Anyway, I've got to do this really serious cooking sketch

cos I am actually going to cook for real cowboys.

I mean, you've all seen Blazing Saddles,

and they did those funny jokes about the pork and beans,

but I'm going to cook a real pork and beans.

Historically, slightly different, because we're using black beans -

something that was only introduced into American food

in the last sort of 30 to 40 years. So, it's an update of an old dish.

So, first of all, Clive, diced shoulder of pork, OK?

Then swing round to your right, where we've got our black beans

which have been soaked in water overnight

and then boiled for about two hours till they're nice and tender.

And that, by the way, is them in their dry state.

You can easily buy them. The thing which...

Back up to me, please.

The thing which flavours and influences this dish

is something very important to New Mexico. It's the chilli.

These very hot but also sweet little chillies,

which I've chopped up here also with some garlic, OK?

Now, this is all going to be cooked in a kind of a sauce...

Back to me again, please. I didn't say come up. Thank you.

..which is going to be thickened with blue flour

and red chillies, OK?

And because the Americans like their things a bit tasty

and a bit spicy, it's also going to have - and isn't it sweet? -

a little honey in it, and from a bear pot. OK?

So, those are the ingredients.

The other thing that's very important

when you're cooking on the range is to have a little slurp yourself.

And I always prefer the Kentucky Fried Gentleman.

Mm. It's very nice, too.

Now, we're going to have a bit of wandering around to do here, Clive, so stay with me.

Let us, first of all, get some oil. Walk round here over the stove.

Put a bit of oil in, and we'll put our meat in.

See, if I had an assistant, that would have been taken away from me.

MEAT SIZZLES Ah, good. Sizzle, sizzle.

And then in with our chillies and onions.

Pop that over there and give that a little stir around

for it to season and seal down in a proper way.

They do make life... Clive, just a minute.

They do make life really difficult for me, don't they?

I mean, we've done it before, I know.

He loves these fresh-air sequences,

but my eyes are streaming from the smoke.

We're at 7,000ft of altitude, so if I'm looking a bit wobbly,

it's not because I've had too many Kentucky Fried Gentlemen.

In fact, I haven't had enough.

But there is a definite effect on your head,

this clear air, the mountains.

The snow in the background and stuff really gets to you.

Anyway, enough of that. Now for the roux.

The crushed chillies go into there like that,

along with some of this blue cornmeal, right?

And then the juice strained off of the black beans is mixed into that.

There's a lot of wind here. We can't help that.

A lot of wind. Mixed in to form a thickening agent. OK.

So, that goes into the pot right over here. No problem.

Then, over here, Clive,

I've got to put the black beans in. HE COUGHS

Cos this is the nice part of the dish. In they go.

This is a good way of stretching the meat, of course.

It makes it a very economical dish by adding the pulses.

And then a curious little bit -

honey for bears. Put a little bit of honey in.

Little bit like that, just to take some of that heat

away from the chilli.

Stir round. Hey, that looks rather good, doesn't it?

Pork and black beans.

Anyway, that needs about two hours over wood mark three,

cos I know you've all got these kind of stoves

in your chuck wagons at home, haven't you?

Anyway, that's it.

# We open in Venice We next play Verona

# Then on to Cremona Lots some laughs in Cremona!

# Our next stop is Parma That dopey, mopey menace!

# Then Madua, then Padua Then we open again, where?

# We open in Venice We next play Verona

-# Then on to Cremona

-Lots of bars in Cremona!

-# Our next stop is Parma

-That beer-less, cheerless menace!

# Then Madua, then Padua Then we open again, where? #

Every waiter, cook or bartender in Santa Fe

is only temporarily out of the business.

They're just waiting for Spielberg to hit town.

So, if you can't wait, cook or sing, you hang out there anyway,

in case the opera calls you up,

Santa Fe being the Sadler's Wells of the States, as you well know.

Here's one of me with the make-up lady

putting the final touches to my costume, prior to my audition.

# There are lots of quail in Cremona

# Our next stop is Parma

# That heartless, tartless menace

# Then Madua, then Padua

# Then we open again, where?

# In Venice! #

CHEERING AND APPLAUSE

Ha-ha! John Wayne did this, too, no? Anyway, here we are, chaps.

Sorry about that. A bit of pork and black bean.

I hope you like it. Let me just give you some.

This is my show, but this is your town,

and if you don't like it, you just tell me, OK?

I'll get you some beers in a second.

Al and Boots, and their dog Tarquin, just happen to be taking time out

from being waiters, I mean stuntmen, to give us a hand.

Very nerve-racking, this kind of thing, you know.

These guys have got, you know, rods, or whatever they call them.

Colt 45s and things stashed where they probably shouldn't be.

-Three beers, my good man, please.

-Coming up.

MUSIC: Theme from The Good, The Bad And The Ugly

One, two, three. Rock on.

GLASS SMASHES

-So, is it silver bullets or is it all right?

-Very tasty.

-Good.

Listen, you guys...

Sorry about that Americanism. What's it actually...?

You're really interested, aren't you, Boots?

-You don't like it?

-I don't like it.

-You don't like it. But never mind.

-The dog don't like it.

-The dog doesn't like it.

-I'm hungry.

-What is this?

Well, I got it out of a Santa Fe cookery book, and it's...

-Is that the wrong thing to say?

-No. I just like Santa Fe, but...

-That is pork?

-It is pork.

-Tastes like beef.

-It is black beans. It is chilli.

I know, but it's been cooked a long time, of course.

-But it's American pork.

-And the beans?

-And the beans are black beans.

-Looks like rabbit pellets.

It does? I don't want to eat it now that you've said that.

-Doesn't taste too bad, though.

-Could use a little bit more chilli.

-Maybe she wants her own table.

-She likes it raw.

Want your own table? Come on. Come on. Come up here.

Want your own table? You like that?

She likes it. It's just that she wants to be private.

Good girl.

MUSIC: Burnham Beeches by The Stranglers

Santa Fe is also the capital of American chic.

There are more artists here than St Ives.

It's also the second oldest town in America,

and it was first settled by the Spanish in the '70s...

I mean, the 17th century.

I love this specially composed music

by my old chums The Stranglers, don't you?

Anyway, the silver and turquoise mines around here

provide the Indians with all they need

to create this brilliant jewellery. Not that I'm that interested in it,

but I just thought you'd like to know,

and at least it saves me from rabbiting on about architecture.

But I'm here in Santa Fe not only for the fashion,

but also to take on the mayor, Sam Pick,

a noted cook, in an international chilli cook-off.

You are now in the oldest capital in the United States,

the second oldest city in the United States,

and the only capital in the United States

without airline service.

-And it goes downhill from there.

-HE LAUGHS

But we make the best chilli that you are ever going to see,

and I'm honoured to represent my community

in this very serious chilli cook-off,

which I have been preparing for for 12 years.

Thank you. Yes.

-It's nice to meet you.

-It's good to see you.

THEY LAUGH

-I don't like the sound of any of this.

-Thank you.

Look, Clive, I mean, I've got kind of bottled chillies,

but the mayor has got hand-dried ones,

probably from his mother's garden.

And not only that, he's got the advantage

of a special chilli chopper.

I think that's what they call it.

Right, chilli is made using the best sirloin beef, OK?

It isn't minced beef and minced topside

and stuff like we see in England.

You use the very best sirloin steak.

You also have chopped onions, chopped carrots, fresh chilli.

You also have, at this time of the year, some frozen chilli,

which I've cooked off already in some chicken stock with onions.

Finely chopped garlic, or-EG-ano, as they call it here.

Or-eg-ANO, as we call it. Dried. We would have had fresh

if we could have got it, but this is, in fact, March.

Black pepper, bay leaves,

and to thicken my ultimate sauce,

some roux made from simply butter and flour.

The rest is down to God and a large Kentucky Fried Gentleman,

which my assistants have failed to provide this morning,

so I'm going to have to do this, like, really straight.

OK, have a look at him, Clive. I want to get...

Now, what we're doing here is...

Keith's absolutely right - if you get the best meat,

that really makes the chilli the finest.

What I'm doing today is using pork.

Actually, pork with the liquid is the way to do it.

And then you scrape that fat off, and the next morning,

instead of using the water, like I'm going to be doing today,

you use that liquid, and that really makes it like a dip people enjoy.

You don't have to worry so much about the spices

because when you're pressure cooking this particular pork,

you can, at that time, put in garlic salt,

you can put in salt and onions.

And so this would have saved it, but, unfortunately,

when you're a small city like we are,

you can't afford those kinds of things.

So, I've browned off my meat.

My onions are going in now - chopped onions.

Also, a jolly good dollop of garlic, already finely chopped.

Plus, a few carrots and some of the fresh chillies.

And I've left the seeds in

-cos I want to get this up to a fairly hot...

-That'll be...

What kind of chilli? Is it registered hot?

Let's see what it is. It's green chilli, extra hot.

Ooh, you're dead!

-So, we'll let that simmer down.

-People are going to hate you for it.

They're going to hate me for it, are they?

For this, you know, despite all the fun -

and this is a serious competition,

and I am in to try to beat the mayor here -

but, again, with all simple dishes, you must take your time.

You just can't pour liquid onto that right now.

You must let the onions sweat, let the meat sweat,

let the juices come out, OK?

That is very important, cos, as with all good cooking,

patience is absolutely essential. Never mind the...

Never mind the prizes. It's the taste we're worried about.

We have tomatoes. I'm going to chop them a little finer, I think.

Put the green chilli in.

Now, you see, I asked a very important and leading chef

if I could put some tomatoes in.

He said, "You put tomatoes in, sunshine,

"you've got no chance of winning." And yet...

Well, then, I'm taking mine... I'm not putting mine in.

-LAUGHTER

-The record will properly reflect

there will be no tomatoes put in this chilli,

even as we are speaking.

I have been bluffed out by my idol.

So, we'll just put some tomato sauce here?

This is still cooking down.

We're still reducing the onions and the carrots and the meat

and the garlic and the oregano and the pepper that's in there.

And, shortly, to that, I'm going to add my special secret ingredient...

-Uh-oh.

-..which are these brilliant, extra-strong peppers,

given to me by a famous chef

who has won this competition on the odd occasion,

which I've already cooked off with onion and some chicken stock.

And they're now going to go into there.

That chicken stock is a good idea. I'm still toying with the idea

of throwing those tomatoes in for colour.

I think I'm trying to let the judges know, subliminally,

that if they see tomatoes

and they want to continue holding their job with our city,

that it might be a good idea to vote right and vote often.

So, I'll probably be, in the next two or three minutes,

making a major decision here as to whether we're going to do that.

Because I didn't pre-cook my meat...

-MAYOR LAUGHS

-I love it!

-Know what I mean?

Because I didn't pre-cook mine, I had to do it from raw,

and it takes just that little bit longer.

But I guess that's the English way,

and I guess Sam's is the American way.

And, you know, I can see that you've made an excellent decision there,

because it looks beautiful.

It looks as though it's finishing at the right time with everything else.

It's now 12.20 Central Floyd Time, as we say in America,

and my dish won't be ready for another 45 minutes.

So, this is where we rely on the director to dream up

some kind of wonderful cutaway sequence

so that the meat can bubble away on the stove, you won't be bored,

and you'll come back and join us when it's ready to taste it.

Very good.

MUSIC: Theme from The Good, The Bad And The Ugly

-Hi. Two whiskeys, please.

-We don't serve limeys in here.

I don't want lime in my whiskey!

Hey! You don't listen very good, do you?

How do you do? My name is Sue.

Floyd!

Film producers everywhere, don't forget,

Clint is going into politics,

and I'm available as the meanest cook in town.

Do you know, isn't this extraordinary?

We've come to the denouement, the critical moment.

An hour and a half has gone by, and where's Clive?

As usual, on a ladder.

Clive, would you like to climb down from there?

I know the shot's beautiful and all the rest of it, you know,

but we have been working hard here. I want to win this thing.

The mayor's got me beat hands down, I feel,

but come and see what we've been doing, if you don't mind. OK?

Because I've got some finishing touches to do to this,

presuming the lynch mob - I mean the judges -

are all gathering over there, and I have to finish off this dish.

This is not the way they do it here, but it's the way I do it.

I melt butter into it and - this is not a joke -

I also put ice into it.

And this is not to cool it down.

This is just to get a little bit more liquid into the pot.

And those aren't... Back to me, please, Clive.

Those aren't regular ice cubes.

They are beef stock ice cubes. Bit of a deal, hey?

You know, I've marvelled at this,

and I think that that's a wonderful dish,

and I think where the compliments ought to go

is to the people in England who have a feel

for the interaction of the foods.

And you're looking at a product

which is basically not something we would do in the Southwest,

but we probably would if we knew how to do it.

And there are very few people that have that talent,

and we're seeing it demonstrated here today,

where you haven't had a great deal of experience with chilli...

-None whatsoever.

-..but you're right there in the middle of it,

and you know what needs to be done to make a tasty meal.

-And that's the bottom line - is it good or not?

-Well, we'll see.

-And I'm sure it is.

-But let's look at yours,

cos yours is so different from when we started.

Mine is a more simplistic thing as befitting a politician

that doesn't make a lot of money. Go ahead and stir it up.

He pre-cooked his meat because he knew fine well

that, at 7,000ft above sea level, things take much longer to cook.

Strange he forgot to tell me.

If I do lose badly, then no-one in this town will see it

because I'll see what I can do with our censorship,

with our one or two television stations in our state.

-Let's go to the lynching party.

-I think we're ready. I'm ready.

Mine's probably there to where it's heated up and it's thick enough

and the pork is there.

Now for the social science sketch. Subject - American mayors.

American mayors don't potter around in chains

giving away prizes at the flower show.

They are the real power of the town.

You don't mess with the mayor. And, of course, these unbiased...

HE CLEARS HIS THROAT ..judges are in his employ.

To paraphrase Tom Lehrer, nothing could be done

because he was the mayor's son in my hometown.

Who's going to vote for A?

Who's going to vote for A?

So, hands up for B.

A is very tasty, but B is more Santa Fe.

-B is more what we love.

-What we're used to. It's subtle.

We feel like we have a very special stew here.

OK, mayor, would you please open envelope B?

-On behalf of the Academy...

-HE LAUGHS

..ladies and gentlemen, it gives me an honour.

The winner, in envelope B,

is the mayor.

I would like to thank all of my employees for judging

as I have instructed them to judge.

I would presume that, when I went to England,

the same treatment might be given to me,

and we have just taken care of with the people from England.

So, we're just honoured that you came to Santa Fe

to give us a chance to let you know how our chilli is done.

And I'm sure, when you go to your room tonight,

you're going to be very upset.

That's it. Bonsoir. Sayonara. Goodnight.

Au revoir. Ciao. Auf Wiedersehen. I ain't going tomorrow.

# Big girls don't cry

# Big girls don't cry. #

Wagons roll! Hmm, kind of.

Excellent stuff from cowboy Keith there.

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

on today's Saturday Kitchen Best Bites.

Coming up, Ben Tish tries to stake a place on the leaderboard

as he takes on Daniel Galmiche

in the Saturday Kitchen Omelette Challenge.

It's a Mexican feast, as Fernando Stovell

serves up Aztec molcajete.

He griddles sirloin steak, chicken breast,

chorizo and spring onions before serving with refried beans,

tortillas and a spicy beer salsa.

And, finally, Jodie Whittaker faces her food heaven or her food hell.

Will she get her food heaven -

lamb shank tagine with a herby tabbouleh

made with parsley, pomegranate and pistachios,

or her food hell - roasted monkfish tail

with classic French lentils?

Let's hope the vote goes in her favour

and her dreams of lamb aren't exterminated.

But you have to keep watching to find out.

Now it's over to Saturday Kitchen favourite Francesco Mazzei,

who's serving up a Sardinian seafood fregola.

-Now, this is a... Like a seafood...

-A traditional seafood.

-Yeah.

-South of Italy?

-Sardinia, we'll say.

In Sardinia, we've got this amazing stuff called fregola,

-which is basically...

-This is fregola?

-Fregola.

-It's basically a semola which is toasted a bit, you know.

-Right.

And then we use for this kind of lovely soup.

It's also very good for salad. So, all this lovely seafood...

-I'm going to chop these shallots.

-Yeah, you can do that.

And I've got some lovely squid, some clams, some mussels,

palourde clams, red mullet, scallops and shrimps.

-Right.

-Beautiful, beautiful stuff.

You know, as you know, this is kind of a bit of history here

because we had some influence from the Spanish and the Moorish,

so this is why we've got this kind of couscous stuff.