11/02/2018 Saturday Kitchen Best Bites


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11/02/2018

Matt Tebbutt takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.


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We've got a great line-up for you today, with breakfast, lunch and dinner all sorted out.

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As ever, another celebrity faces their food heaven or food hell.

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And it is my turn to battle it out

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in the Saturday Kitchen Omelette Challenge

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and trust me, you won't want to miss that.

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So, grab yourself a cuppa, put your feet up

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and enjoy another slice of Saturday Kitchen Best Bites.

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Welcome to the show.

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Now over the next 90 minutes,

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we will be bringing you top chefs, hungry celebrities

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and some amazing dishes from the Saturday Kitchen archives.

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Coming up, love is in the air as James Martin cooks

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actress Nina Wadia Thai green curried mussels for Valentine's Day.

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Irishman Kevin Dundon is here with his individual pork Wellingtons.

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He tops fillet of pork with an apple and mushroom duxelle

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before wrapping in Parmesan, puff pastry and

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serving alongside Savoy cabbage with bacon and port and red wine jus.

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Ching He-Huang is kicking off Chinese New Year celebrations

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with sticky belly pork parcels.

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She mixes the belly pork with Chinese mushrooms, soy sauce,

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star anise, Chinese five spice

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and sticky rice before wrapping in lotus leaf

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and serving the stir-fried pak choi and pickled shallots.

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And it was only a matter of time before one of my attempts

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at the Saturday Kitchen omelette challenge was shown

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as I take on Tony Tobin at the hobs.

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And then it is over to John Campbell

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who is making his Saturday Kitchen debut

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with a two-Michelin-starred dish.

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He makes slow-cooked fillet of beef with horseradish mash, chicken

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and wild mushroom tortellini, buttered cabbage

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and a red wine sauce.

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And finally, cricketer Phil Tufnell faces his food heaven or food hell.

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Will he get his food heaven - a leek and lamb pie made from hot water

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pastry, with buttered new potatoes and Chantenay carrots -

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or his food hell - cream of celeriac soup with pan-fried

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curried scallops?

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Two comforting winter warmers, but which one did he get?

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You're going to have to wait till the end of the show to find out.

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All of that to come.

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Plus, a bit of Rick Stein and Keith Floyd thrown in as well.

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But first up, it's over to Anna Jones who has got breakfast

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sorted with banana, blueberry and pecan pancakes.

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Anna, remind us what it is you are cooking for us, dear.

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We are going to make some delicious blueberry, pecan, banana pancakes.

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But we are going to make them in a bit of a different way.

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You haven't got the normal ingredients here.

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We've just got some oats. We're going to make them into a flour

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and we are not using any eggs, so...

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First, you are going to tell me what I need to do.

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Yes, I would love you to just peel

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and chop those into some slices and then just give them

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a little fry there, so they are lovely and caramelised.

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Then just make a quick, little compote with the blueberries

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-and just a splash of Maple syrup.

-A splash?

-Just a splash.

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Fantastic. OK, right, so tell us what you are going to do.

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So, I'm just going to pop these oats into the blender and actually,

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what we are doing here is we are sort of milling our own flour.

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So when you have the whole grain, which oats are, you get

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kind of more of the nutrition, more of the nutrients.

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Cos when it's ground into a flour it kind of loses

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nutrients as it sits on the shelf.

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So we're just going to grind it up ourselves.

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-Right.

-It's going to turn into a sort of a scruffy kind of a flour.

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It is not going to be quite as fine as, you know,

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the flour you get in a bag.

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But it is going to add some lovely texture to the pancakes.

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But that's one of those words we use a lot these days, texture.

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Yeah, absolutely.

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Sometimes you can do it finer, sometimes less fine

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-and it makes it a different dish.

-Yeah!

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I think that is one of the things that we really need to remember,

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that I try and remember when I'm cooking, anyway, is that

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texture is such an important part as well as the taste side of things.

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So, that's the oat flour in there.

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You can see it's a little bit scruffy.

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Not quite as fine as a normal flour, but that is exactly what we want.

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The baking powder goes in there.

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That's just about a teaspoon and then a little pinch of salt.

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-You are cracking on there with the bananas.

-Yeah.

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Now I have to ask you about this

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cos I'm being told that I've got to put this in coconut oil.

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-Yes!

-A, it's solid, so it doesn't look like oil to me.

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Well, it solidifies at room temperature.

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But it goes lovely and liquid in the pan.

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Basically, coconut oil is a really good oil to cook with,

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especially when you are frying something at a high temperature

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like that because it's got a higher smoking point,

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so none of the kind of nutrients and the bits and bobs that are good

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for us in the oil are damaged when you heat it up.

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So that is why we use it. And I like to use it.

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And also with all of these flavours, I think

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-that coconut is really great.

-Is it easy to get hold of?

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Yeah, it's in all the supermarkets these days. Absolutely everywhere.

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You are learning. You are learning.

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Teaching him a couple of things.

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I think I can probably learn more off you...

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I want to tell you, I've tasted it and it tastes to me

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like very nice lard.

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It doesn't taste like coconut oil. You can't taste a coconut anywhere.

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Oh, well, that sounds right.

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So, in here, I've just got a banana,

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and I've got about 150ml of coconut milk.

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It's the drinkable kind. Not the really thick kind you get in a can.

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You could use almond milk, you could use regular cow's milk if you want.

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But I like mixing things up a bit.

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So I think the wider I cast my net, in terms of the things I eat,

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the more nutrients and the more sort of interest I'm going to get

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-in my diet.

-What about goat milk? Yes?

-Goat milk would be

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-absolutely amazing.

-Fantastic.

-It would be brilliant. So...

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It's an interesting one, isn't it, because milk isn't...

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There are so many varieties these days. And I...

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I'll tell you a secret.

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-I actually have porridge made with almond milk most mornings.

-Do you?

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-Yeah!

-I would have never guessed, Brian!

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Well, I'm now fitter than I ever... It's wearing out faster.

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You are letting us into all of your secrets.

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But it is quite important. And it does make a difference in flavour

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-if you choose a different...these different components.

-Absolutely

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and especially if you are sort of eating more vegetables,

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it is really great to have that almond milk because it's got a bit

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of protein in the morning,

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which really keeps you, you know, full of bit longer.

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-Yeah.

-So, I'm just going to...

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..pop the pancakes in here.

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Actually, I should have put a bit of coconut oil in there first to melt.

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I'll just pop it in here. It melts nice and quickly.

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-Is it expensive?

-It is a bit more expensive than a normal oil.

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But it goes a really long way and I think, quite often, I think

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those things that are better for our bodies, it is

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sometimes worth spending a bit of extra money on.

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Yeah, no, couldn't agree more.

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So, we're just going to fry these off.

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You have to cook them a little bit longer than a normal pancake

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cos they don't have the eggs in.

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So they don't set in quite the same way.

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Right. But when they set in the middle,

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they won't be soft in the middle and spongy?

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-They won't be soft in the middle, at all, no.

-OK, right, fine.

-So...

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Just pop those in there. Those bananas are doing beautifully.

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-Oh, fantastic.

-Lovely and caramelised.

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I could be the new banana chef.

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I'm really testing you today, Brian, aren't we?

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Don't you say too much over there, Gennaro.

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LAUGHTER So how did you survive working...?

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Did you work for him, with him or in spite of him?

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Ha!

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Go on, tell him. Tell him.

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A bit of everything with Gennaro.

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But we worked together at Fifteen for quite a few years and then we

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worked together working at Jamie's Italian restaurants and stuff like that.

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So we have had a lot of adventures together on Gennaro's TV shows

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-and books.

-On the book.

-And stuff like that, so, yeah.

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We've been all over the place.

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What a lovely girl, she is. Bless her.

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-You've got a book out at the moment.

-Yes, I have.

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-Tell us what it's called.

-It's called A Modern Way To Eat.

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It's all about joyful, delicious,

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kind of celebratory vegetarian food.

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So putting vegetables at the centre of the table

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and using some of these more unusual, maybe slightly sort of...

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..better for your body and lighter ingredients, but in a way that,

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you know, you might sit round the table and be satisfied.

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I've just had a word in my ear that Jamie is watching.

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-Do you want to say good morning, Jamie?

-Morning, Jamie.

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-Morning, Jamie.

-Nice to see you.

-She's doing well, she's doing well.

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-Bless him.

-There are some...

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I've noticed there are some quite rare or unusual

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or different vegetables and herbs that you get in there.

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Is that sort of crucial to...?

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Yeah, well, I think that, as I said before,

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casting the net as wide as you can when you are eating sort

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of vegetarian food, but when you are eating any kind of food, I think

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you've just got to keep yourself interested and satisfied.

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I think one of the ways to do that is just vary things

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up as much as you can and make the most of the incredible

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vegetables that we have and that we grow here.

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-So...

-OK, now are you all right with turning those over?

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Yeah, let's turn those, yeah.

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Now, of course...

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Lovely.

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Think we might have needed our pan a little bit hotter here,

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but they're going to be perfect.

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Now, of course, you can do them a nice colour.

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-Yeah.

-I like a good colour. Those look lovely.

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Those look nice and soft to me.

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They look squidgy, I think, is the modern word.

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They're squidgy, and they're lovely and light, these.

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I hear from my grandchildren. They look squidgy.

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Squidgy - that's a great word.

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Is that compote all right over there for you?

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-Yeah, that's perfect, Brian.

-OK.

-Fantastic.

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So, I'm going to chop up these pecan nuts,

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-which I think are delicious.

-Just a few of those,

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and those go really, really well with the maple syrup, don't they?

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That lovely kind of sort of Canadian...

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Now, sugar's another thing, is it not, that's going to now,

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this next year - everybody's going to find alternative sugars?

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-I think so.

-And Canada's economy's going to go mad.

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Yeah, I think the Canadians have probably got a big smile

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-on their faces.

-Maple syrup.

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-Are we going to start plating up now?

-Absolutely.

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-Is that compote OK for you over there?

-Yeah, that's lovely.

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So, just a few of these pancakes on here.

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We're going to have a few bananas in between.

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-Don't catch your finger, Brian.

-These are lovely and caramelised.

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And just be careful with those bananas

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-cos they are quite warm and...

-It should be all right, I think.

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Yeah, I was really talking to people out there cos, you know,

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-sometimes, people cook, and then try to pick up...

-Absolutely.

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..cos they've seen chefs on television do it.

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-There's your lime juice for you.

-Thank you.

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We'll just have a little bit of this compote here.

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Nearly finished now. A little bit of lime, we'll have at the end,

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cos that goes beautifully with the pancakes.

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-The concentration on your face is marvellous.

-Yeah, I know. I know.

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-But quite right, too.

-Yeah, you've got to get it right, haven't you?

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-There we go.

-Let me move this out of the way here

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-so we can show it there.

-A few of the lovely pecans.

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A couple of those on there for decoration.

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-Lovely.

-I feel I've done my bit.

-You've done a fantastic job.

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-Get rid of that.

-There we go. Ooh, that one's fallen off the top.

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-Little bit of maple syrup, and we're done.

-There it goes.

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-Mm.

-Mm!

-Delicious.

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Now, remind us the name of the dish.

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These are my oat, blueberry, and pecan pancakes.

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Fantastic. SHE CHUCKLES

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OK, bring the maple syrup with you just in case

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cos knowing these gannets over here...

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They might want a bit more.

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..they'll probably want a bit more.

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-I have to say, it looks amazing.

-Oh.

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I love the way you just blended...

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-Made that flour.

-Yeah, it's a good trick.

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-Yeah.

-It's a good trick, that.

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Is that the kind of thing that you can be bothered to do in your house?

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Well, you know... Listen...

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-Being honest?

-No.

-We'll let you off.

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But, you know, seeing how you made it look so easy,

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-I would give it a go.

-Yeah, they're dead easy.

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And, you know, you can do those in sort of 20 minutes.

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Anna Jones with a big gold star from Martin Kemp there,

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and the perfect dish for any time of the day.

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Coming up, it's Valentine's Day in the studio

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as James Martin serves up Thai green curried mussels for Nina Wadia,

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but first, it's over to Rick Stein who's going cockle fishing

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before a busy service in the kitchen.

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One way I like to eat cockles is to cook them

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just like moules mariniere -

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steam them open in their own juices with chopped shallots,

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white wine, parsley and butter.

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And as long as they're cooked well enough, there's little danger,

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but because so many of our estuaries where cockles live

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are still polluted with sewage, do be careful.

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One mackerel, one shellfish,

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two ragout, two linguine,

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one fruits de mer, five grillade, one bream, one turbot,

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one steak medium-rare, eight pot, and they're seated.

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-Yes? Can we go, Vince?

-Yes!

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Hang on, this fish has got scales all over it, Colin. What's he doing?

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Two mackerel, table 15.

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You lose your speed.

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You lose your sort of killer instincts over the winter months.

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Everybody's sort of relaxed and, "Isn't cooking fun?"

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-And now it's not fun, is it, Paul?

-It's not fun at all.

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Easter comes down on you like a wolf on the fold, you know.

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The Assyrians came down like a wolf on the fold. That sort of thing.

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And there's, like, loads of Assyrians out there

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all wanting their food, and we're going, "Aaah!"

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Three soup for 15.

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Yeah, I know, Rosemary. That's it.

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If you don't like fish, you just don't come here.

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If you don't like fish, it would be a nightmare.

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Fish, fish, fish, fish, fish. Oysters.

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-Ooh, let's get his book.

-What was his name, again?

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Well, it's Sunday afternoon. It's about the only time

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I get in the kitchen to do a bit of filming now

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cos the chefs have got bored with the whole concept

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of sort of being on telly.

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I'm going to try and get in there between services,

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but not very often. This is a turbot dish,

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and this comes from just off Trevose Head, this turbot.

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My favourite fish, actually. Let you into a bit of a secret.

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Unfortunately, about the most expensive fish in the sea.

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I'm going to cook it with some cockles,

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and these come from the sandbar down near the end of the estuary,

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and they're lovely. They're very underrated, I think, cockles.

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They're nearly as good in flavour, to me, as oysters.

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And then, also, I'm going to cook the dish with these clams,

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which are called soft-shell clams.

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Now, these live up the other end of the estuary under the mud.

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And if you ever try digging for these... Do you remember,

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as a kid, when you sort of were in your wellies

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and you went about 3ft down in the mud,

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and then you'd find yourself dancing around in your socks on the mud?

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Well, that happens all the time with this.

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First of all, I'm just going to steam the turbot

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in this makeshift steamer, which I've done.

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So, you can see it's dead easy to do at home -

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just a big saucepan, upturned colander and a plate.

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So, in they go, the pieces of turbot,

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lid on, and they'll cook for about ten minutes.

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And while that's cooking, I'm going to start cooking the cockles

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and the clams.

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The cockles.

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And then the clams.

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And then a bit of white wine.

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And, finally, some chopped shallots.

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They're just beginning to open already.

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In fact, I do want you to cook this dish at home,

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and I do realise it's a bit difficult to get cockles and clams,

0:14:470:14:49

but you can use mussels. But do use small mussels, not big ones,

0:14:490:14:53

cos we're going to use the shells -

0:14:530:14:54

some of the shells - as a sort of decoration

0:14:540:14:57

to make the finished dish look more exciting.

0:14:570:14:59

Anyway, they've opened already, so let's make the sauce.

0:14:590:15:03

All I do is just pour these shells through a colander into a pan

0:15:030:15:08

to collect the juice underneath.

0:15:080:15:10

Lift up the clams.

0:15:100:15:12

Just give them a good old shake. And the cockles.

0:15:120:15:15

And now I'll put that on to reduce with a bit of white wine -

0:15:150:15:19

bit more white wine -

0:15:190:15:22

a little bit of fish stock just to sort of round off the sauce a bit,

0:15:220:15:27

and a pinch more shallot.

0:15:270:15:29

So, I'll leave that to reduce now for about five minutes.

0:15:300:15:32

And while it's reducing, I'm just going to,

0:15:320:15:35

just take the meats out of most of these cockles and clams,

0:15:350:15:39

because, although I'm going to put some shells on the final dish,

0:15:390:15:42

I am going to leave some meats in the shell for garnishing.

0:15:420:15:46

But, really, this is to make the dish easier to eat.

0:15:460:15:49

You know, dishes aren't just a matter of taste.

0:15:490:15:52

They're also a matter of excitement, of interest,

0:15:520:15:54

and that's what this dish really does have.

0:15:540:15:57

And now to finish the sauce.

0:15:570:15:58

Just taste that. It's come down, reduced quite enough.

0:15:580:16:01

It's quite salty - there's quite a bit of salt

0:16:010:16:03

in the clams and cockles -

0:16:030:16:05

but I want the sauce to be a bit salty.

0:16:050:16:06

Now, loads of butter in there. Just give that a quick old whisk.

0:16:060:16:10

And then some parsley. Just get that butter amalgamated into the sauce.

0:16:120:16:17

So, that's fine. Perhaps a little bit more butter

0:16:170:16:19

cos what I'm looking for is a sort of sheen, a sort of a glaze almost.

0:16:190:16:23

It's got to be shiny with butter

0:16:230:16:25

cos that makes it look so good when it's finished.

0:16:250:16:27

And, finally, a little bit of parsley. Broad-leaf parsley.

0:16:270:16:30

I haven't chopped this parsley up at all. You don't always need to.

0:16:300:16:33

I just picked it cos I just think it looks very pretty like that.

0:16:330:16:37

And now to see if the fish is done.

0:16:370:16:39

It is cooked to an absolute turn. Watch my poor fingers.

0:16:390:16:43

Just going to dish that up now.

0:16:430:16:46

That is great. Look at that.

0:16:460:16:48

That is what beautiful, fresh turbot looks like when it's cooked.

0:16:480:16:52

And here, the juice is going to go into the pan,

0:16:520:16:55

which is why I put the turbot on a plate in that steamer

0:16:550:16:58

and not on something perforated.

0:16:580:17:00

So, into that pan also goes the cockles and clams.

0:17:000:17:04

Just turn them over a bit just to warm them through.

0:17:040:17:07

No more cooking cos they'd be overcooked then.

0:17:070:17:10

Then just put the whole lot over the turbot - shells and all.

0:17:100:17:14

Just a little bit of a sort of rearrangement.

0:17:140:17:17

Do you know what I think about this?

0:17:190:17:21

I think that this is a chef's statement

0:17:210:17:24

of summer by the sea in Cornwall.

0:17:240:17:26

It's a great dish, that, and it's amazing how Rick seems

0:17:400:17:43

to throw things together and they look so delicious.

0:17:430:17:45

And it's a great time of year to enjoy shellfish,

0:17:450:17:47

although it's quite difficult to get clams, really, in supermarkets,

0:17:470:17:50

but one that you would be able to get, really...

0:17:500:17:52

You can get clams from fishmongers, of course,

0:17:520:17:54

but one thing that you will be able to get in abundance

0:17:540:17:56

is mussels this time of year. They're all over the place.

0:17:560:17:59

I'm going to show you a really simple dish to cook right now.

0:17:590:18:01

It's a Thai green mussel curry.

0:18:010:18:03

Very, very simple. We've got some mussels here.

0:18:030:18:05

-To make our Thai curry, we've got galangal. I know you're a big fan of Thai food.

-Yes.

0:18:050:18:08

Galangal, which is like a Thai ginger.

0:18:080:18:10

We've got some chilli here. Green chillies, of course,

0:18:100:18:12

with green curry. You can use the smaller one.

0:18:120:18:14

Lemongrass. A little bit of shallot.

0:18:140:18:15

You can use the Thai shallots, which are the small ones.

0:18:150:18:18

Ground cumin, ground coriander, black pepper.

0:18:180:18:20

We've got some garlic, kaffir lime leaves,

0:18:200:18:22

which are generally frozen, but you can actually buy fresh ones.

0:18:220:18:24

Fish sauce, a bit of water, coriander.

0:18:240:18:27

This is Thai basil, or holy basil, they call it.

0:18:270:18:29

Lime and coconut milk.

0:18:290:18:31

What I want to do, first of all, is just blend everything together.

0:18:310:18:34

Now, before we start talking about what you're doing at the moment,

0:18:340:18:37

which is, of course, EastEnders, how did it all start for you?

0:18:370:18:39

Because, I mean, you travelled all over the place,

0:18:390:18:42

from India to Hong Kong,

0:18:420:18:44

but it was food that sort of took you to Hong Kong.

0:18:440:18:46

Yeah, well, my dad was with the airlines,

0:18:460:18:48

and then he got offered the opportunity to set up a restaurant

0:18:480:18:51

-and run it in Hong Kong called the Ashoka, which we did.

-Yeah.

0:18:510:18:54

I was waitressing from the age of 11, which Dad says was a sign

0:18:540:18:58

-I was going to be an actress, so...

-THEY LAUGH

0:18:580:19:00

Took me down the right route.

0:19:000:19:01

And then I decided that, actually, when I was 18,

0:19:010:19:04

acting was what I wanted to do.

0:19:040:19:05

And did your parents still keep the restaurant, though,

0:19:050:19:08

and you just came back or did you all come back together?

0:19:080:19:10

No, we all came back together, actually. Yeah, we just...

0:19:100:19:12

I think it is a hard life.

0:19:120:19:14

I don't think people realise what a hard life running a restaurant is.

0:19:140:19:17

So, I decided to go into an even harder life

0:19:170:19:19

-and go and be an actor.

-I think these two boys do.

0:19:190:19:22

You've got lots of tables of two tonight, eh?

0:19:220:19:25

But, I mean, going into acting, as well, was it drama school that...?

0:19:250:19:28

Yes. Yeah, went to drama school and then I trained in radio.

0:19:280:19:31

-I went to the Radio Drama Company.

-Yeah.

-From there, I did...

0:19:310:19:34

-But some of these radio programmes are huge.

-Yeah.

0:19:340:19:36

I mean, the biggest one that you did - what was it?

0:19:360:19:38

-34 million listeners or something like that?

-Yeah.

0:19:380:19:40

Yeah, it was the largest soap in the world.

0:19:400:19:42

It was called Westway for the BBC World Service.

0:19:420:19:44

-Right.

-And it was an amazing, amazing show, but, sadly,

0:19:440:19:48

did come to an end because of budget cuts etc.

0:19:480:19:51

And then Goodness Gracious Me was around at the time.

0:19:510:19:54

-We did the radio version of it first.

-Yeah.

0:19:540:19:56

Next thing we knew, it was on TV, and then, honestly, it was...

0:19:560:19:59

-But that was just huge for you?

-Oh, it was incredible.

-That was just a life-changing thing?

0:19:590:20:03

Absolutely. Absolutely. So, enjoyed that.

0:20:030:20:05

Then a bunch of sitcoms with a variety of fab actors.

0:20:050:20:09

And then ended up going into EastEnders.

0:20:090:20:13

Now, when you went in for the job for EastEnders,

0:20:130:20:15

you were pregnant at the time.

0:20:150:20:16

Yes, and my agent didn't bother to tell them.

0:20:160:20:18

No-one bothered to tell them.

0:20:180:20:20

They're just pleased that you're in it - that's the thing.

0:20:200:20:22

Well, I turned up. I was literally eight months pregnant,

0:20:220:20:25

and the casting director said, "Ah, can you start next month?"

0:20:250:20:28

And I said, "No, I can't."

0:20:280:20:30

So, they waited six more weeks for me, and, yeah...

0:20:300:20:34

But, I mean, you seem to have made that show

0:20:340:20:36

-kind of like your own now. It's quite an integral part...

-Oh, it's fun.

-..of the whole programme.

0:20:360:20:40

I think the Masoods really kind of blend in nicely.

0:20:400:20:42

And, you know, it's a great team of actors,

0:20:420:20:44

great team of writers. Everyone. I mean, you know...

0:20:440:20:47

And you meet a variety of directors within it, as well.

0:20:470:20:49

-So, it all works nicely.

-Right, just quickly,

0:20:490:20:52

I've got my paste there, which I'm frying off nicely.

0:20:520:20:55

-So, in we go with our mussels. Just de-beard the mussels there.

-Wow.

0:20:550:20:58

Get rid of the beards out of the mussels.

0:20:580:20:59

They're the bit that attaches the mussel

0:20:590:21:01

to the ropes to which they grow on.

0:21:010:21:03

They're actually grown in estuaries and in rivers.

0:21:030:21:06

I've seen them grow on big, long ropes.

0:21:060:21:08

And what they do is they put the little spores of the mussels

0:21:080:21:11

impregnated in the ropes and let them grow.

0:21:110:21:13

-Oh, right.

-And pull the ropes up. Some of them can be sort of...

0:21:130:21:15

-You know, a couple of tonne in weight, these mussels.

-Wow.

0:21:150:21:18

And they kick them off.

0:21:180:21:19

-So, as they kick them off, the smaller ones grow bigger...

-Oh, wow.

0:21:190:21:22

..like that, and the rest just disappear in the estuary.

0:21:220:21:25

But, I mean, talking of food,

0:21:250:21:26

you've got a huge selection of cookbooks, haven't you?

0:21:260:21:28

-Yes, I do.

-Another passion of yours.

-Yes, it is. Yeah.

0:21:280:21:31

My friends - every birthday, every anniversary, that's it.

0:21:310:21:33

I get another cookbook. Another type of food to try.

0:21:330:21:36

-Yeah.

-So...

-I'm surprised you get time, really,

0:21:360:21:38

cos not only are you doing that, you're going into movies.

0:21:380:21:41

-So, you've done TV, radio, theatre.

-Yeah.

-Movies. Cos you were in...

0:21:410:21:45

-What is it? Code 46?

-That's right, yeah.

0:21:450:21:47

-Bend It Like Beckham.

-Yeah.

-I can't remember seeing you in...

0:21:470:21:49

Yeah, no, right at the end as a...

0:21:490:21:51

-I was a wedding planner and they cut it a bit, so...

-Right.

0:21:510:21:54

It must be very, very different, though, movies to television.

0:21:540:21:57

-It is.

-Cos, you know, TV's very fast-paced and...

0:21:570:21:59

TV is incredibly fast. I mean, look at you.

0:21:590:22:01

You're cooking a dish in, like, four minutes and, you know, 15 seconds.

0:22:010:22:04

-Four minutes, 45 seconds, to be exact.

-There you go.

0:22:040:22:07

So, yeah, it does move very fast.

0:22:070:22:09

I mean, we can do 17 to 20 scenes in a day.

0:22:090:22:12

-That's a lot of lines to learn, so...

-Yeah.

0:22:120:22:14

-Whereas a movie takes, obviously, much more time.

-You can take your time.

0:22:140:22:17

-It's a lot more detailed, and, yeah...

-There you go.

0:22:170:22:20

Well, what I've done is, basically, the idea is this -

0:22:200:22:22

you should fry off the curry paste to start off with.

0:22:220:22:24

I'll show you a little bit of that curry paste.

0:22:240:22:26

You can actually keep it.

0:22:260:22:27

It will actually go brown if you don't keep it in the fridge.

0:22:270:22:30

Just slightly covered with oil, all right?

0:22:300:22:32

So, you can blitz it to a finer paste if you want,

0:22:320:22:34

but you just stick with the Thai fish sauce

0:22:340:22:36

and remember to put the water in there.

0:22:360:22:38

The water's quite important.

0:22:380:22:39

Now, halfway through the cooking - about halfway through -

0:22:390:22:42

we lift off the lid and we place in the holy basil,

0:22:420:22:46

which is this Thai basil, and the coriander. That goes in.

0:22:460:22:49

Cos coriander's one of these herbs

0:22:490:22:50

-that does require a little bit of cooking.

-Yeah.

0:22:500:22:52

People often think you can put it in right at the end,

0:22:520:22:54

but I think it does need a little bit of cooking out. CLANGING

0:22:540:22:58

Don't worry about that one. LAUGHTER

0:22:580:23:00

Give that a quick mix, like that.

0:23:000:23:03

Some lime.

0:23:030:23:05

I never liked that pot anyway, to be honest.

0:23:050:23:07

LAUGHTER Bit of lime on there.

0:23:070:23:10

And then give this a quick mix, like that.

0:23:120:23:15

Do you know, when I do Parsi food,

0:23:150:23:16

I'm always told to put in coriander just at the very end.

0:23:160:23:20

I don't know about you, boys, but I think if you put it in

0:23:200:23:22

right at the end and serve it to the table,

0:23:220:23:25

-it is quite raw in taste.

-Yeah.

0:23:250:23:26

-But I think it does need about two or three minutes.

-Yeah, it's nice.

0:23:260:23:29

-Spread the flavour around.

-Yeah.

-At the end, I prefer...

0:23:290:23:31

It's like chervil. In the soup in France,

0:23:310:23:33

we put chervil at the last minute,

0:23:330:23:35

-for example, in the soup. It's really nice.

-Oh, very nice.

0:23:350:23:37

Now, the thing about mussels is, obviously, when you've cooked them -

0:23:370:23:40

and these want to cook for about sort of two minutes -

0:23:400:23:42

once they're closed, once they're cooked, don't prise them open.

0:23:420:23:45

That means they're dead before they've actually been cooked.

0:23:450:23:48

So, only eat the open ones, which we've got here.

0:23:480:23:51

So, we take the lovely mussels

0:23:510:23:54

in this sort of delicious sort of Thai liquid.

0:23:540:23:59

You can, of course, use this same paste to do chicken

0:23:590:24:01

and all that kind of stuff, but any seafood here - salmon,

0:24:010:24:03

prawns, mussels, anything like that.

0:24:030:24:06

Remember to take some of our juice, which we've got over there.

0:24:060:24:10

Pour that over the top.

0:24:110:24:13

-And there we have it. Now, I know you're not a fan of mussels.

-No.

0:24:140:24:17

-Try the sauce.

-All right, will do.

-Try the sauce, see what you think.

0:24:170:24:19

You can, of course... If you use the bird's-eye chilli, it's hot, hot, hot.

0:24:220:24:26

-Oh, it's gorgeous.

-All done in about five minutes.

0:24:260:24:28

Aw, that is amazing!

0:24:280:24:30

I think Cupid's arrow certainly struck Nina there

0:24:350:24:37

with those Thai green curried mussels.

0:24:370:24:39

And what a perfect dish for sharing on Valentine's Day,

0:24:390:24:42

if a bit messy. Now it's over to Kevin Dundon,

0:24:420:24:44

who's adding his own twist to a classic

0:24:440:24:46

with his individual pork Wellingtons.

0:24:460:24:49

-How are you?

-Good to have you back on the show.

0:24:490:24:51

So, what are we making, then, boss? What's the name of our dish?

0:24:510:24:53

-It's a pork Wellington.

-Yeah.

0:24:530:24:55

And we've got a shallot and port wine jus going with it

0:24:550:24:58

with Savoy cabbage, which is really good.

0:24:580:25:00

So, the first thing we need is we've got two fillets of pork here.

0:25:000:25:03

We're going to season that with a nice bit of salt.

0:25:030:25:05

So, for our Wellington, of course, we need puff pastry, which this is.

0:25:050:25:08

-Yeah.

-All-butter puff pastry.

0:25:080:25:10

But you're going to sort of flavour this with a little bit

0:25:100:25:12

-of Parmesan cheese, yeah?

-Parmesan cheese.

0:25:120:25:14

It's nice because I always like a little bit of mystique to our food,

0:25:140:25:17

so it's using simple ingredients but using the best.

0:25:170:25:20

So, we've got beautiful pork,

0:25:200:25:22

and then we'll just put a little bit of Parmesan cheese

0:25:220:25:25

through the puff pastry,

0:25:250:25:27

and it just kind of gives you that little bit of flavour.

0:25:270:25:29

-Nice bit of saltiness happening there.

-OK.

0:25:290:25:31

OK, so, what we have then is we have our pork on. It's being seared.

0:25:310:25:34

Now, this is the fillet, or people call it tenderloin now.

0:25:340:25:37

-I don't know why, but...

-Tenderloin, yeah.

-Yeah.

0:25:370:25:39

-That's what the Americans call it.

-Tenderloin?

-Yeah.

0:25:390:25:42

-Fillet's fine.

-Fillet's proper, yeah.

-Yeah.

-Tenderloin.

0:25:420:25:46

-There you go.

-It's the tenderest bit, James.

0:25:460:25:49

Exactly, but it requires... I mean, the secret with this,

0:25:500:25:52

it's the same thing as a fillet on beef, isn't it, really?

0:25:520:25:55

-Yeah.

-It's from the same part of the animal, so...

0:25:550:25:58

In there, instead of the mushroom duxelles,

0:25:580:26:00

-you're going to add a little bit of apple to it, yeah?

-Yeah, exactly.

0:26:000:26:03

So, just apple goes so well with pork,

0:26:030:26:05

so I thought it'd be nice to put some apple into the duxelles.

0:26:050:26:09

So, tell us about Dunbrody House, then. Cos you just got a...

0:26:090:26:12

You've got a lodge that you've taken on, as well?

0:26:120:26:14

Yeah, we've got a three-bedroom lodge

0:26:140:26:16

right beside the front door of the hotel, which is super

0:26:160:26:19

because we get families that want to come down,

0:26:190:26:21

and if they've got a few kids, it's ideal for them to stay there.

0:26:210:26:26

They've got a TV room, they've got a kitchen,

0:26:260:26:28

they've got three bedrooms, two bathrooms, front garden,

0:26:280:26:32

back garden, but you have all the services of the hotel,

0:26:320:26:34

which is super. So, you can get room service.

0:26:340:26:36

We do private dinners in there...

0:26:360:26:38

-..as well.

-So, tell us about Dunbrody House, then.

0:26:400:26:42

Is it an old country house or...?

0:26:420:26:44

Yeah, it's an 1830 Georgian manor on 300 acres,

0:26:440:26:46

right in the south-east corner of Ireland.

0:26:460:26:49

So, we overlook... You know the saying...?

0:26:490:26:51

We're on the Hook Peninsula and we overlook Crooke.

0:26:510:26:53

So, Cromwell was going to conquer Ireland by hook or by crook,

0:26:530:26:56

-so we're on that estuary.

-Oh, right. OK.

0:26:560:26:58

How many acres have you got in Northcote?

0:26:580:27:00

It sounds similar. We're just short of 300.

0:27:000:27:03

THEY LAUGH

0:27:030:27:06

-I think about seven.

-Seven acres.

0:27:060:27:08

Five of that is a car park, but, yeah...

0:27:080:27:10

-LAUGHTER

-Yeah, well, I wouldn't mind

0:27:100:27:12

-five acres of a car park...

-Yes.

-..if it was full.

0:27:120:27:15

-It is busy up there. It is busy up there.

-Yeah.

0:27:150:27:17

-And you've got a cook school, as well?

-Yeah, we've got a cookery school.

-Yeah.

0:27:170:27:20

And we do a number of different courses.

0:27:200:27:22

-We do a one-day course or a two-day course.

-Yeah.

0:27:220:27:24

And then we do a five-day master course, as well.

0:27:240:27:27

-Who cooks that, then?

-Well, it's a combination of myself

0:27:270:27:31

and the chefs from the kitchen, pastry chefs.

0:27:310:27:33

So, it's a combination of...

0:27:330:27:35

-So, what we have is we're going to use the same pan again.

-Yeah.

0:27:350:27:37

We're going to put in our shallots and our apple in there.

0:27:370:27:42

A little bit more olive oil.

0:27:420:27:44

-We've got some wonderful mushrooms here, as well.

-Yeah.

0:27:450:27:48

Some chanterelles there and some oyster mushrooms.

0:27:480:27:51

Now, as well as the place in Ireland, you've got...

0:27:510:27:54

I mean, the States is quite big for you, as well, isn't it?

0:27:540:27:57

Yeah, we've got a restaurant called Raglan Road

0:27:570:27:59

in Downtown Disney, Orlando, which is super.

0:27:590:28:02

It's kind of like a gastro-pub.

0:28:020:28:04

And we've got a second restaurant then in Kansas City,

0:28:040:28:07

also called Raglan Road.

0:28:070:28:08

But you mentioned it's extremely busy.

0:28:080:28:10

Really busy, but it's...

0:28:100:28:12

What's really cool about it is that you go from Dunbrody House,

0:28:120:28:16

which is like the baby of...

0:28:160:28:17

-Everything starts in Dunbrody.

-Yeah.

0:28:170:28:19

And then we kind of do a gastro approach on food in America,

0:28:190:28:22

which is just nice.

0:28:220:28:24

It keeps me interested.

0:28:240:28:27

So, we're just going to put a little bit of cream in there.

0:28:270:28:32

-A little bit of salt and pepper.

-Your pastry's rolled out the back.

0:28:320:28:34

-Lovely.

-There we go.

0:28:340:28:37

Take that off and put it on a tray.

0:28:370:28:40

It's important now that you let that cool down.

0:28:400:28:43

Now, besides the restaurant, you've been busy writing a book.

0:28:430:28:46

-It's just come out this year, hasn't it?

-Exactly.

0:28:460:28:48

This dish is actually from it. It's called Recipes That Work.

0:28:480:28:50

-It's literally just in the shops.

-Recipes That Work?

0:28:500:28:53

-Yeah, as opposed to the ones that don't.

-Right, OK.

0:28:530:28:55

What, was that your first one? HE CHUCKLES

0:28:550:28:57

No, actually, do you know, it was supposed to be called

0:28:570:29:00

The Classics With Kevin,

0:29:000:29:01

and then everybody kept on coming up to me saying,

0:29:010:29:03

"You know what we love about your recipes, Kevin? They work."

0:29:030:29:05

And I said, "What a great name for a book."

0:29:050:29:07

-Sounds good to me.

-So, that's how it happened.

0:29:070:29:10

-Sounds good to me.

-So, you just cut your puff pastry into a square.

0:29:100:29:15

Yeah. Now, if you're buying this, by the way,

0:29:150:29:18

make sure you buy the all-butter puff pastry.

0:29:180:29:20

Exactly. It makes a big difference.

0:29:200:29:22

And it's important that your puff pastry is cold

0:29:220:29:24

before it goes into the oven, so you let it rest,

0:29:240:29:26

because then it gets lovely and crispy.

0:29:260:29:28

But it is one of these dishes... We mentioned Sunday lunch.

0:29:280:29:31

You could prepare this today, put it in the fridge,

0:29:310:29:33

-and then cook it tomorrow, couldn't you?

-Perfect.

0:29:330:29:35

So, we've just got a whole egg and we're just going to...

0:29:350:29:38

Right, I've got my pancetta here.

0:29:400:29:42

The bacon's then just blanching.

0:29:420:29:44

Exactly. I'm just going to egg wash around

0:29:440:29:47

the sides of the pastry.

0:29:470:29:49

Is there a pancake involved in this?

0:29:490:29:51

No, actually, but normally I would do it with a beef Wellington,

0:29:510:29:54

but on pork, I didn't.

0:29:540:29:56

It's basically to soak up a lot of the moisture.

0:29:560:29:59

To keep the pastry...

0:29:590:30:00

Yeah, and it keeps it all together, doesn't it, at the bottom?

0:30:000:30:03

-Keeps the meat and the stuffing altogether.

-You could, of course,

0:30:030:30:05

put one in, or else a nice bit of Parma ham

0:30:050:30:08

or something like that would be nice in this, as well.

0:30:080:30:11

But I always find that recipe books are there for inspiration, you know?

0:30:110:30:14

So, you look at the recipe, you know,

0:30:140:30:16

and then you go from there. So...

0:30:160:30:18

-So, now with the pork.

-Yeah.

0:30:180:30:22

-There's our cabbage that's been blanched.

-Perfect.

0:30:220:30:24

Do you want me to slice up some onions or something for that?

0:30:260:30:28

Yeah, some shallots there for the sauce.

0:30:280:30:30

OK, I'll get those done while you do that.

0:30:300:30:32

-So, a little bit of egg wash.

-A little bit of egg wash.

0:30:320:30:35

Wrap it around both ends, and then roll it.

0:30:350:30:37

Now, of course, traditional Wellington would have

0:30:370:30:39

-a bit of pate in there.

-It would.

0:30:390:30:41

And then you can do, like, a whole fillet.

0:30:410:30:42

You could actually do this as a whole fillet and then slice it down,

0:30:420:30:45

so it's quite impressive if you were doing, like, a Sunday lunch.

0:30:450:30:48

-Cos you had, like, a pigeon one, didn't you?

-Yeah.

0:30:480:30:51

I mean, I don't know whether you find this, Kevin,

0:30:510:30:54

but anything in puff pastry baked in the oven sells really well

0:30:540:30:58

and just works a treat cos it keeps everything so moist,

0:30:580:31:01

-and people like that.

-Even a salmon coulibiac.

0:31:010:31:04

So, we're going to pop that into the oven, then,

0:31:040:31:07

for about 25 minutes.

0:31:070:31:09

But, ideally, you want to then fridge that, basically?

0:31:090:31:12

Yeah, you want to fridge it so it's nice and cold.

0:31:120:31:14

-For our sauce...

-Yeah.

0:31:150:31:19

..we have a pan, a little bit of olive oil.

0:31:190:31:21

Kevin, you need to get James doing a little bit more here.

0:31:210:31:24

I know, yeah. Are you taking note?

0:31:240:31:26

I'll have a guilt complex when I go home.

0:31:260:31:29

Some garlic. Thanks, James.

0:31:290:31:31

-So, some garlic.

-Yeah.

-Some shallots.

0:31:310:31:34

Bit of fresh thyme.

0:31:360:31:37

-OK, into there, some thyme.

-That looks great.

0:31:390:31:43

-We've got some tomato puree.

-Yeah.

0:31:430:31:47

So, this is my pancetta done,

0:31:470:31:48

and all I'm going to do with that is just take some of this cabbage,

0:31:480:31:52

pop it in there, a bit of water and some butter to it, really.

0:31:520:31:54

Yeah, we're putting some dark brown sugar in there,

0:31:540:31:57

just to give a little bit of sweetness to your sauce.

0:31:570:32:00

-There we go.

-A little bit of port - port wine.

0:32:010:32:05

-Yeah.

-Smells great. And then some red wine.

0:32:050:32:09

You're now going to pass this,

0:32:090:32:11

so you need to make sure it's nice and thinly sliced?

0:32:110:32:13

Nice and thin, yeah.

0:32:130:32:16

You can see there, and you just let that reduce down.

0:32:160:32:18

Then, for about 15 minutes, it gets into a nice kind of sticky sauce,

0:32:180:32:22

which is nice, particularly with the pork.

0:32:220:32:25

Salt.

0:32:250:32:26

There you go. Look at those. They look fantastic.

0:32:270:32:30

So, these have been out of the oven for about 20 minutes to rest,

0:32:300:32:33

-so the juices don't flow out.

-Yeah.

0:32:330:32:35

We're just going to get...

0:32:350:32:37

Just slice it down.

0:32:370:32:38

-How are you doing with the cabbage?

-Cabbage is done. Sauce is done.

0:32:380:32:41

-Perfect. And our plate.

-And a plate.

0:32:410:32:44

So, just take the...

0:32:450:32:46

-..the top and the bottom off.

-Yeah.

0:32:490:32:51

This is quite a hearty dish,

0:32:520:32:54

so just slice it down in three.

0:32:540:32:56

-Perfect.

-Probably two would have been fine.

0:32:580:33:00

-Yeah, it would be, but...

-LAUGHTER

0:33:000:33:03

-But I...

-Spoon?

-Thanks.

0:33:030:33:04

-I noticed we're a hungry bunch, so...

-Absolutely.

0:33:040:33:07

And when you taste this, you're going to say,

0:33:070:33:10

"I wish he put four slices on it." I hope!

0:33:100:33:13

-But that would be great with scallops, as well.

-Superb, yeah.

0:33:130:33:16

Put your scallops with just the cabbage and bacon. Lovely.

0:33:160:33:19

-Don't give him too many ideas, eh?

-LAUGHTER

0:33:190:33:22

Proper hearty portions. And then you've got your sauce there.

0:33:240:33:28

-Lovely.

-There you go.

0:33:280:33:29

You can see how that sauce has just gone down into a lovely, sticky,

0:33:290:33:32

onion, port wine sauce.

0:33:320:33:35

Delicious with the pork.

0:33:350:33:37

There you go. Mm.

0:33:370:33:39

-Would you wipe that?

-So, remind us what that is, again.

0:33:400:33:43

This is a wonderful pork Wellington with an apple stuffing.

0:33:430:33:47

-As easy and as simple as that.

-Exactly. Recipes That Work.

0:33:470:33:50

There you go. Right, we get to dive in.

0:33:550:33:57

-Let's stop mucking around.

-LAUGHTER

0:33:570:34:00

-Dive into that one.

-Wow.

0:34:000:34:01

-It's a good show to be on, this, isn't it?

-Absolutely.

0:34:010:34:04

-There you go. Dive into that.

-That looks amazing.

0:34:040:34:06

But, like you say, you want to be using that sort of

0:34:060:34:09

fillet or tenderloin, whatever they call it.

0:34:090:34:11

You want to be using that cut for this.

0:34:110:34:13

-Even like a leg of lamb would be super, as well.

-Yeah.

-Mm.

0:34:130:34:17

But the idea is the fillet or the loin, basically,

0:34:170:34:19

you want it nice and tender in the middle.

0:34:190:34:21

-Happy with that?

-Yeah, it's amazing.

0:34:210:34:22

You ain't going to get any of that, guys!

0:34:220:34:24

LAUGHTER Nigel, you've got no chance, mate!

0:34:240:34:26

An "amazing" from Nick Frost there,

0:34:310:34:33

and that was certainly a recipe that worked, Kevin,

0:34:330:34:35

so don't worry about that.

0:34:350:34:37

Now, we've also been digging through the BBC archives

0:34:370:34:40

for some of our favourite moments, and up next,

0:34:400:34:42

Keith Floyd takes us on a trip to Texas.

0:34:420:34:45

Now, so far in this series,

0:35:080:35:09

I haven't mentioned the great American breakfast,

0:35:090:35:11

and the finest connoisseur of this American phenomenon

0:35:110:35:14

is the truck driver.

0:35:140:35:15

But I can't help being reminded of that wonderful poem by WH Auden.

0:35:150:35:19

You know, the one that goes

0:35:190:35:20

This is the night mail crossing the border

0:35:200:35:22

Bringing the cheque and the postal order

0:35:220:35:24

Letters for the rich, letters for the poor

0:35:240:35:26

The shop at the corner, the girl next door

0:35:260:35:28

Eggs over easy, toast on the side

0:35:280:35:30

Or sunny side up and ready to slide

0:35:300:35:32

An order of bacon and a cup of decaf

0:35:320:35:34

Chicken fried steak and an order of hash

0:35:340:35:36

Pancakes and fruit, griddle or fried

0:35:360:35:38

Don't forget the bacon well cooked on the side.

0:35:380:35:40

Or words to that effect.

0:35:400:35:41

I have a wheat toast coming out, Mark, with this order.

0:35:490:35:54

Everything here, it seems, is cooked on the griddle -

0:35:540:35:56

a brilliant invention, which is sadly misused, I think,

0:35:560:35:58

in England, limiting itself as it does to hamburgers and fried eggs.

0:35:580:36:02

As President Truman once said, "The truck stops here."

0:36:020:36:05

And now Lockhart, and, as the guidebook says,

0:36:150:36:19

when you come to Lockhart for the first time,

0:36:190:36:21

you are struck by the beauty of the place

0:36:210:36:23

and the obvious pride the town takes in preserving its heritage.

0:36:230:36:26

But try and get a drink round here!

0:36:260:36:28

Not, of course, I need one as early as this,

0:36:280:36:30

which is just as well because this is a dry town.

0:36:300:36:33

But not too long ago, these streets on a Friday and Saturday night

0:36:330:36:37

would echo to the sound of drunken cowboys and gunfire.

0:36:370:36:40

A bit like the BBC Club, as a matter of fact.

0:36:400:36:43

And now architecture.

0:36:430:36:45

The architects of the Old West used to travel around with catalogues

0:36:460:36:49

full of town halls influenced by the great palaces of Europe.

0:36:490:36:53

It's a great shame that practice has died out.

0:36:530:36:56

Ooh, this is more the sort of Texas I've been looking for, you know.

0:36:560:37:00

I mean, you could make any kind of classic film here,

0:37:000:37:02

from maybe James Dean's Rebel Without A Cause

0:37:020:37:04

right through to The Dukes Of Hazzard.

0:37:040:37:06

All you'd have to do is change the vehicles.

0:37:060:37:08

Everything else is here. HORN HONKS

0:37:080:37:10

Pick-up trucks, Chevrolets with broken exhausts - the whole bit.

0:37:100:37:13

Anyway, the hub of this place is a famous barbecue thing,

0:37:130:37:16

and this is, after all, meant to be a cookery programme,

0:37:160:37:19

so we better go and do a bit of it, hadn't we?

0:37:190:37:21

In fact, I'm not going to cook right now

0:37:240:37:26

because when I told my chum Barry how impressed I was by this place,

0:37:260:37:29

he was so impressed, he put down his pint

0:37:290:37:31

and wrote this brilliant piece of commentary on the beer mat.

0:37:310:37:33

-Barry?

-Thank you.

-BARRY CLEARS HIS THROAT

0:37:330:37:36

The word barbecue derives from the Haitian word barbacoa,

0:37:360:37:39

meaning framework of sticks set on posts.

0:37:390:37:41

Such a framework could be used for sleeping on

0:37:410:37:44

or for roasting a carcass.

0:37:440:37:45

Care was needed choosing which barbacoa to turn in on.

0:37:450:37:48

The term barbecue has widened to embrace the full entertainment

0:37:480:37:52

at which animals are roasted whole.

0:37:520:37:54

At Lockhart, they reckon to do it bigger and better

0:37:540:37:57

and spicier than anywhere else in the world.

0:37:570:37:59

OK, ma'am, you can have crackers or bread on this thing.

0:37:590:38:03

Lawyers, accountants, surgeons and salesmen flock

0:38:040:38:07

to the sweet-smelling pyres,

0:38:070:38:09

and if it can be smoked, it will be smoked.

0:38:090:38:11

For the folks of Austin, barbecue is a serious business.

0:38:110:38:14

10,000 Texas sausages of pure pork and seasoning

0:38:140:38:18

are smoked every day in Lockhart.

0:38:180:38:20

Somehow, the smell of the woodsmoke and the roar of the fire

0:38:200:38:23

encourages the crowd to disregard the fat and get into the food.

0:38:230:38:27

I don't know what the...

0:38:270:38:29

Whether there's any heart attacks in Austin,

0:38:290:38:31

but they have no fear at all, have they, Keith?

0:38:310:38:33

No, it's strange, isn't it, for a supposedly diet-conscious nation?

0:38:330:38:36

Anyway, here's one of me in the work's Cadillac -

0:38:360:38:39

a modest but clapped-out heap of bullhorns

0:38:390:38:41

en route for Austin and a Mexican cookery sketch.

0:38:410:38:44

Of course, the car blew up on the way because someone -

0:38:440:38:46

no names, no pack drill - forgot to put water in the radiator.

0:38:460:38:49

Barry wasn't at all impressed.

0:38:490:38:50

Anyway, as Luis Montemayor says, "First, take your taco."

0:38:500:38:54

-You can do a taco...

-What is a taco?

0:38:540:38:57

A taco is just a tortilla with a little bit of filling inside.

0:38:570:39:03

A little salsa. Maybe this nice-coloured salsa.

0:39:030:39:08

-And you've got yourself a nice taco.

-That is a taco?

-Yeah.

-Right.

0:39:080:39:12

-It's hot. Watch out.

-It's hot, but it's lovely.

0:39:120:39:15

But isn't it like the Mandarin pancakes?

0:39:150:39:17

You know when you shred off the duck from the bone

0:39:170:39:19

and put it into a Chinese pancake? Or doesn't it remind you...

0:39:190:39:23

-Is that good?

-..of Indian chapatis and things like that?

0:39:240:39:26

Most interesting.

0:39:260:39:27

May I just say something here, Clive?

0:39:270:39:29

These wonderful sauces, which Luis makes,

0:39:290:39:32

he calls them his seis salsas - six sauces.

0:39:320:39:34

All come from various purees and oils

0:39:340:39:38

of these kind of different peppers, onions, chillies, dried chillies,

0:39:380:39:42

sun-dried chillies, curious tomatoes and stuff like that.

0:39:420:39:45

-Yeah.

-But he won't tell me the secret ingredients of them.

0:39:450:39:47

But that's what those things are there.

0:39:470:39:50

So, what, then, is an enchilada?

0:39:500:39:53

Everything goes in the enchilada. It's really like a taco.

0:39:530:39:56

We've got chicken right here,

0:39:560:39:58

but you can have beef, or anything goes there.

0:39:580:40:02

Then the way we eat this...

0:40:020:40:05

-You eat it with a spoon or a fork.

-Right.

0:40:070:40:11

-And you have your taco here.

-Sure. That's an enchilada.

0:40:110:40:14

And what, in fact, really happens is,

0:40:140:40:16

you take one of your corn tortillas, you dip it in a chilli marinade,

0:40:160:40:20

and then you quickly fry it in the pan, roll it and stuff it.

0:40:200:40:23

-Mm-hm.

-As you do, Italian cannelloni.

0:40:230:40:26

-So, there's another influence that's coming in to the whole thing.

-I'm sure it is. I'm sure it is.

0:40:260:40:30

I learned this in Mexico,

0:40:300:40:32

but they probably have another influence from...

0:40:320:40:35

-That's right.

-..from Japan and other countries.

0:40:350:40:38

If you haven't time for tacos,

0:40:380:40:40

get some tortilla chips and dip them in spicy sauce.

0:40:400:40:43

So, after seven margaritas

0:40:430:40:44

and seven seconds of in-depth research into Mexican food,

0:40:440:40:48

I am the world's leading expert,

0:40:480:40:49

particularly in the question of chicken fajitas,

0:40:490:40:52

which are wonderful little chicken fillets.

0:40:520:40:54

Down here, Clive, if you will, please.

0:40:540:40:55

Little chicken fillets dipped into a smashing red chilli sauce

0:40:550:40:59

and popped onto the grill.

0:40:590:41:00

We'll do three or four of those

0:41:000:41:02

and I'll explain everything as we go along. And two.

0:41:020:41:05

Three.

0:41:070:41:09

Four. Right, while they sizzle happily away there for a moment...

0:41:090:41:12

Clive, back to me, if you would. ..we'll spin round the ingredients.

0:41:120:41:15

The essential thing here is this sauce,

0:41:150:41:17

which is made from oregano, garlic, dried chillies,

0:41:170:41:21

pepper and salt, a little olive oil, a little water,

0:41:210:41:24

all whizzed up in the liquidiser and the blender.

0:41:240:41:26

The garnish for this dish,

0:41:260:41:28

rather like a stir-fried or skillet-fried Chinese dish,

0:41:280:41:31

are spring onions, which are there very simply,

0:41:310:41:33

and raw onions, and this long, thin, slightly spicy pepper,

0:41:330:41:37

which has just been grilled on a bit of oil to make it look like that.

0:41:370:41:42

So, that's all that has to happen, right? We'll turn these over...

0:41:420:41:45

..cos they're coming along at a rate of knots.

0:41:470:41:49

Then we put our spring onions on, which we dip into a bit of oil...

0:41:490:41:52

..like that. They sit on there and sizzle away.

0:41:540:41:56

Furthermore, a little bit of this sizzles away

0:41:560:41:59

on the cooler part of the thing...

0:41:590:42:00

..like that.

0:42:010:42:03

And, of course...

0:42:040:42:06

Clive, where are you, please?

0:42:060:42:07

And, of course, you eat those with tacos.

0:42:070:42:09

So, go and see how you make the little tortillas.

0:42:090:42:13

When I told Barry, the world-famous wildlife film producer,

0:42:150:42:18

about the Mexican restaurant, he was so impressed,

0:42:180:42:20

he wanted to read a piece from my new BBC book, Floyd's American Pie.

0:42:200:42:23

-Barry?

-Yes, it's all here. The dough is divided into balls

0:42:230:42:26

and flattened to make little pancakes,

0:42:260:42:28

rather like Chinese pancakes for Peking duck,

0:42:280:42:31

and cooked for the briefest of moments at either side on a griddle.

0:42:310:42:34

Once you have your tortillas, you can deep-fry them

0:42:340:42:36

to make nachos, crispy corn chips for scooping up salsas,

0:42:360:42:39

dips made from various combinations of peppers...

0:42:390:42:41

Barry, that's absolutely wonderful.

0:42:410:42:43

In fact, what we're going to go and do now, you see.

0:42:430:42:45

Good. I was beginning to drool.

0:42:450:42:46

So, a couple of moments have passed. The tortillas have been made.

0:42:460:42:49

The chicken is cooked. The onions and peppers are done.

0:42:510:42:55

And there, with their tortillas sizzling on a plate,

0:42:550:42:58

is a taste of Mexico.

0:42:580:43:00

Despite global, critical acclaim and financial success

0:43:130:43:16

of our little programmes, the BBC still adopt

0:43:160:43:18

a very parsimonious attitude towards our budget,

0:43:180:43:21

and I still have to beg, borrow or even steal a kitchen

0:43:210:43:25

for my little cooking sketches.

0:43:250:43:27

So, I sent one of my researchers out and I said,

0:43:270:43:29

"Get me a typical Texan home.

0:43:290:43:31

"You know, something modest, something quite ordinary."

0:43:310:43:34

Well, he was a Texan, so he came up with this.

0:43:340:43:36

He thought this was quite ordinary.

0:43:360:43:37

The chap who owns it is ONLY a multimillionaire.

0:43:370:43:40

But what is Texas all about? It's about Apaches,

0:43:400:43:43

it's about vigilantes, longhorn cattle, Lone Ranger,

0:43:430:43:46

Rin Tin Tin, politics slightly to the right of Vlad the Impaler.

0:43:460:43:49

Also, it's about chandeliers, dining tables and clothes.

0:43:490:43:53

As you see, I haven't changed my image a jot.

0:43:530:43:56

America hasn't affected me one little bit.

0:43:560:43:59

I mean, note the pigskin jacket, note the snakeskin boots,

0:43:590:44:02

note the little medallion. Well, it's only rock and roll.

0:44:020:44:04

Anyway, we're in the kitchen now, Clive, so let's go and do some business.

0:44:040:44:07

Here, what we're going to do is what they all do in Texas -

0:44:070:44:10

grill some steak and make a barbecue sauce

0:44:100:44:12

and have a little slurp. But first of all,

0:44:120:44:14

straight to business on the ingredients

0:44:140:44:16

for a Texan barbecue sauce.

0:44:160:44:18

Butter, pepper, onions,

0:44:180:44:22

Worcestershire sauce, malt vinegar,

0:44:220:44:25

lemon juice, Tabasco, sugar, water, garlic and catsup.

0:44:250:44:30

All I have to do, cos it is terribly simple,

0:44:300:44:33

although very, very important because they don't take any prisoners here in Texas.

0:44:330:44:36

If they want a steak, they want it tasting really good.

0:44:360:44:38

And because of the Mexican influence,

0:44:380:44:40

they like things a little bit spicy.

0:44:400:44:42

Right, so, first things first - in with the tomato catsup,

0:44:420:44:44

as we call it here.

0:44:440:44:46

As I say, America hasn't affected me in any way whatsoever, y'all.

0:44:460:44:49

It's all going perfectly well.

0:44:490:44:50

So, quite a dash of Worcestershire sauce.

0:44:500:44:54

Stir that in. I can see some of you gastronauts at home wondering,

0:44:540:44:57

"What has happened to our dear Floyd?

0:44:570:44:59

"Tomato ketchup, Worcester sauce,

0:44:590:45:01

"and now wine vinegar into all of this?"

0:45:010:45:03

Anyway, this is Texas and we're going for it.

0:45:030:45:05

Right, a load of chopped onions into there...

0:45:050:45:08

HE WHISTLES ..like that. No problems.

0:45:080:45:12

Cup of lemon juice. Freshly squeezed, of course.

0:45:120:45:15

Dash of Tabasco. There we are.

0:45:150:45:18

You could use this for stripping the paint off things, I wouldn't be surprised.

0:45:180:45:21

And a load of sugar. Put in there.

0:45:210:45:24

And some garlic into there like that.

0:45:240:45:28

A knob of butter. Did I put the pepper in?

0:45:280:45:30

I did put the pepper in.

0:45:300:45:32

So we'll put some butter in, then the pepper.

0:45:320:45:35

Say, half a teaspoonful, like that.

0:45:350:45:38

Stir it round, whack it on the gas, and wasn't that a brilliant...?

0:45:380:45:41

Do you know, that was a whole take

0:45:410:45:42

right from the top of those stairs right into the kitchen?

0:45:420:45:44

It's the sort of thing that most cookery programmes don't do,

0:45:440:45:47

and even quite a lot of feature films can't get right.

0:45:470:45:49

Anyway, what I deserve is a little drinkette.

0:45:490:45:52

So, what do you drink when you are in Texas? You drink margaritas.

0:45:520:45:56

Margaritas are demon little things,

0:45:560:45:58

and when you've been walking up and down stairs like I have all morning

0:45:580:46:01

trying to get one take right, you deserve one. It's very simple.

0:46:010:46:04

You take some triple sec and you pour quite a lot of it -

0:46:040:46:06

as much as you feel like - into one... Goodness me.

0:46:060:46:09

This is Texas, and they've got these mean little pourers on the top.

0:46:090:46:12

Right, you pour triple sec into your little hand-blown jug like that.

0:46:120:46:19

And equal quantities of tequila, which is made from the agave plant.

0:46:190:46:25

I always thought it came from cactus, but never mind.

0:46:250:46:27

So, equal quantities of that. This is looking good.

0:46:270:46:30

HE CHUCKLES Yes, that smells quite good.

0:46:300:46:33

Then limes. Real, real limes.

0:46:330:46:36

Painstakingly and lovingly crushed, so you have them like that.

0:46:360:46:40

Limes into there.

0:46:400:46:42

And then icicles and icicles, twice as nice as Ricicles.

0:46:420:46:46

A load of ice goes into that.

0:46:460:46:49

Now, we've got an expert in the crew here on these margaritas.

0:46:490:46:52

She, in fact, is the world champion drinker of them,

0:46:520:46:55

and she says there should be no sugar in them.

0:46:550:46:57

Some people say there should be a little.

0:46:570:46:58

So, you know, Tex-Mex - let's whack the...

0:46:580:47:01

Is that the salt or the sugar? That's the sugar.

0:47:010:47:03

A little bit of sugar in there. A little stir around. OK?

0:47:030:47:07

Then, have you ever wondered...?

0:47:070:47:09

And here's a useful thing for entertaining at home.

0:47:090:47:11

I know you all have these dinner parties on Saturday night.

0:47:110:47:13

How do they get the salt round the top of the glass

0:47:130:47:15

for a perfect margarita? Do you know how they do it?

0:47:150:47:17

Over here, Clive. They dip the glass into some lime juice like that.

0:47:170:47:21

Then they whack it over to where the salt is,

0:47:210:47:23

carefully placed on the thing there. Twiddle it around.

0:47:230:47:26

And it's full of salt, which is essential for a margarita.

0:47:260:47:30

The other essential thing is to taste it,

0:47:300:47:33

cos if it ain't good enough to cook with,

0:47:330:47:36

it ain't good enough to drink.

0:47:360:47:37

Welcome to Texas.

0:47:400:47:41

# I feel tears welling up Growing deep inside

0:47:410:47:45

# Like my heart's got a big break

0:47:450:47:47

# And the stab of loneliness is sharp and painful

0:47:470:47:50

# I might never shake

0:47:500:47:52

# Well, you might say that you were taking it hard

0:47:520:47:55

# When you wrote me off in the dark

0:47:550:47:58

# Well, I wager that I'll hide my sorrow

0:47:580:48:01

# I might lay right down and bawl

0:48:010:48:03

# Now the race is on and here comes pride up the back stretch... #

0:48:040:48:09

I don't want your lonely mansion with a tear in every room.

0:48:090:48:12

All I want is the love you promised beneath the hallowed moon,

0:48:120:48:16

so the song goes.

0:48:160:48:17

Before I visited the Lone Star State,

0:48:170:48:19

my only experience of Texas came in a bottle,

0:48:190:48:22

and I thought of millionaires by the yard,

0:48:220:48:24

long-legged women and gold-plated Cadillacs.

0:48:240:48:27

In fact, after the fall in the price of oil,

0:48:270:48:29

Texas looks a little ragged, sort of unfinished.

0:48:290:48:32

OK, so, it's too easy to criticise.

0:48:320:48:34

Nevertheless, the countryside is barren -

0:48:340:48:37

in stark contrast to its tremendous international image of wealth.

0:48:370:48:40

These derelict shacks are all that remain of somebody's dreams,

0:48:400:48:43

people who came to find their fortune in God's little acre.

0:48:430:48:46

Steinbeck purists, of course, will know I've just shifted a few states.

0:48:460:48:51

# Now the race is one and here comes pride up the back stretch

0:48:510:48:55

# Heartaches a-goin' to the inside... #

0:48:550:48:58

There is tremendous pride in this state.

0:48:580:49:00

Texans think of it as another country,

0:49:000:49:02

and these dancers aren't wearing fancy dress.

0:49:020:49:05

High-heeled cowboy boots and Stetsons are worn with honour,

0:49:050:49:08

like a knight's sword, only to be taken off

0:49:080:49:10

in the sanctuary of your own home.

0:49:100:49:12

# And I guess that it looks like heartaches

0:49:140:49:17

# And the winner loses all. #

0:49:170:49:20

So, just to recap on the sauce - it's tomato ketchup,

0:49:300:49:33

Worcester sauce, lemon juice, drop of water, garlic,

0:49:330:49:36

onions, butter, Tabasco sauce,

0:49:360:49:39

and a bit of pepper bubbling away there very, very nicely.

0:49:390:49:42

The sort of thing Americans really like on their steaks.

0:49:420:49:44

The other thing Americans like - they have a thought for the day.

0:49:440:49:47

I was wandering around the kitchen waiting to do this take and I found it.

0:49:470:49:50

February 11th, which it is, 1989.

0:49:500:49:51

It says, "Oh, great father, never let me judge another man

0:49:510:49:55

"till I have walked in his moccasins for two weeks."

0:49:550:49:57

It's an Indian prayer. It's to think about, isn't it? Anyway, steaks.

0:49:570:50:00

This is a cookery programme, after all. Not the morning prayer.

0:50:000:50:03

There is a Texas steak.

0:50:030:50:04

It probably only weighs about, I don't know, 16, 20 ounces.

0:50:040:50:07

Something like that. They like them big around here.

0:50:070:50:10

It just goes whack onto the grill. One.

0:50:100:50:12

Two.

0:50:140:50:17

And...three. It's a very good thing.

0:50:170:50:20

You will have read - those of you who are interested

0:50:200:50:22

in these kind of things - the problems in the paper about American beef.

0:50:220:50:25

They inject it with steroids and all kinds of things,

0:50:250:50:27

and there's all kinds of battles going on.

0:50:270:50:29

You know, agricultural wars and stuff.

0:50:290:50:31

Texas would like to point out, through me,

0:50:310:50:34

that they're not part of that.

0:50:340:50:35

They do not do these funny things to their beef,

0:50:350:50:37

and their beef, they reckon, is pretty good.

0:50:370:50:39

And wouldn't the Ministry of Agriculture

0:50:390:50:41

in America pay heed to them? So, anyway, there we are.

0:50:410:50:43

That's my little political lecture for the day. Over we go. There.

0:50:430:50:47

If only I could get some stars on those stripes,

0:50:490:50:51

I'd have a real American steak.

0:50:510:50:53

Well, I suppose it should be ladies first,

0:50:550:50:57

but a man wearing a hat at the dinner table

0:50:570:50:59

has a certain authority, doesn't he?

0:50:590:51:02

Larry and Shelley Beard lost their handmade shirts

0:51:020:51:04

in the property crash just two years ago,

0:51:040:51:06

but unlike Britain, there's no great stigma in going bankrupt.

0:51:060:51:09

You just pick yourself up,

0:51:090:51:10

dust yourself off and start all over again.

0:51:100:51:13

It's always too soon to give up.

0:51:130:51:15

You know, you can be flat on your back, but, hey, you know,

0:51:150:51:18

Thomas Edison only, I think, tried 900 and something times

0:51:180:51:23

to get electricity, and his motto was he never had any failures.

0:51:230:51:26

He just had a bunch of processes of elimination.

0:51:260:51:29

And, you know, I didn't feel like...

0:51:290:51:32

I had a good wife that supported me through all these...

0:51:320:51:35

I had depression, like anybody else,

0:51:350:51:37

but there is a certain amount of Texas pride that comes out

0:51:370:51:41

where you say, "Look, when the going gets tough, the tough get going,

0:51:410:51:44

"and let's just see what we can do."

0:51:440:51:46

We did it once and we can do it again.

0:51:460:51:48

And I'm not saying I won't fail again, but, hey, we can do it.

0:51:480:51:52

You know, anybody that's down can get up. Just try. Keep it up.

0:51:520:51:56

-So, how's the sauce, Larry?

-Well, this is excellent.

0:51:560:51:59

I mean, if my wife doesn't put ketchup on it and drown it,

0:51:590:52:02

literally, well, then it's good.

0:52:020:52:03

I'm not near as picky as she, but this is excellent.

0:52:030:52:06

In fact, I want a copy of this because this stuff is going

0:52:060:52:09

to come home to me and I'm going to use it.

0:52:090:52:11

I don't know what your specialty is, but it's obviously very good.

0:52:110:52:14

We're big beef-eaters down here,

0:52:140:52:16

and we're real particular about our steaks,

0:52:160:52:19

and these are good steaks.

0:52:190:52:21

The sauces - like you said, we like things a little spicy down here

0:52:210:52:25

because of the Mexican influence. This is great.

0:52:250:52:28

I especially like things spicy.

0:52:280:52:31

I'm a hot sauce connoisseur, aren't I?

0:52:310:52:34

Say that to me again! It was wonderful.

0:52:340:52:37

Look at me and say it.

0:52:370:52:40

Say it with that lovely accent. It was beautiful.

0:52:400:52:43

-I am a hot sauce connoisseur.

-THEY LAUGH

0:52:430:52:47

I'll drink to that. HE LAUGHS

0:52:480:52:51

The excellent Keith Floyd there cooking up steaks fit for cowboys.

0:52:550:52:58

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

0:52:580:53:02

on today's Saturday Kitchen Best Bites.

0:53:020:53:03

Coming up, it's my turn at the hobs

0:53:030:53:05

as I battle it out against Tony Tobin

0:53:050:53:07

in the Saturday Kitchen Omelette Challenge.

0:53:070:53:10

It's a double-Michelin-starred treat

0:53:100:53:12

as John Campbell looks to impress on his Saturday Kitchen debut.

0:53:120:53:15

He makes slow-cooked fillet of beef with horseradish mash,

0:53:150:53:18

chicken and wild mushroom tortellini,

0:53:180:53:20

buttered cabbage and a red wine sauce.

0:53:200:53:22

And, finally, Phil Tufnell faces his food heaven or his food hell.

0:53:220:53:25

Will he get his food heaven -

0:53:250:53:27

leek and lamb pie made from hot water pastry

0:53:270:53:30

with buttered new potatoes and Chantenay carrots -

0:53:300:53:32

or his food hell - cream of celeriac soup

0:53:320:53:35

with pan-fried curried scallops?

0:53:350:53:37

Two great vegetables, but will it be leeks or celeriac?

0:53:370:53:39

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

0:53:390:53:41

All of that still to come. Up next, Ching He-Huang is here

0:53:410:53:45

kicking off Chinese New Year celebrations

0:53:450:53:47

with her sticky belly pork parcels.

0:53:470:53:49

-On the menu for you, we've got pork on the menu.

-Yes.

0:53:490:53:52

I'm going to make a Lo Mai Gai which is sticky belly pork rice.

0:53:520:53:55

-Not sticky belly.

-Sticky belly pork rice. OK.

-Yes.

0:53:550:53:57

Right, fire away, then. We've got the belly pork, here.

0:53:570:54:00

We've got the belly pork and it's already diced.

0:54:000:54:02

I need you to grate some ginger for me.

0:54:020:54:04

-I can do that. And chop the shallots.

-Chop the shallots.

0:54:040:54:07

And I'm going to just chop some Chinese mushrooms.

0:54:070:54:10

And these have just been soaking in some hot water.

0:54:100:54:13

About 20 minutes.

0:54:130:54:14

You can always use the liquor to make a nice soup or a stock.

0:54:140:54:18

Now would this be just standard belly pork or you can get

0:54:180:54:21

it from Chinese supermarkets or shops now and bits and pieces?

0:54:210:54:24

You can get...

0:54:240:54:26

This is just belly pork and that's been diced up.

0:54:260:54:29

Or you could use dry bacon lardons,

0:54:290:54:31

which are really nice and salty because it'll work really,

0:54:310:54:35

really well and it takes the fuss out of it because then you don't

0:54:350:54:38

-have to chop anything, you see.

-Sounds good.

0:54:380:54:40

Yeah, because with Chinese cooking, there's a lot of chopping involved.

0:54:400:54:43

-Tell me about it.

-Making you work hard today, aren't we, James?

0:54:430:54:47

-You love that.

-Yeah, I don't mind it, I don't mind it.

0:54:470:54:49

So we've got the shallots in there.

0:54:490:54:51

Now you've basically just put those dried mushrooms in hot

0:54:510:54:54

-water, then?

-Yeah, hot water.

0:54:540:54:55

You just need to soften them down but you know, in Chinese

0:54:550:54:58

cooking, Ken and I travelled across China, the same things came up again

0:54:580:55:04

and again and one of the classics is lots of dried ingredients.

0:55:040:55:08

Because it's a way of preserving ingredients and without them

0:55:080:55:12

going off. Actually, it really intensifies the flavours.

0:55:120:55:16

OK, just finely chop it. The trick is to really finely dice.

0:55:160:55:21

You want the texture still of the mushrooms.

0:55:210:55:24

And that's the trick, you know,

0:55:240:55:26

making good dumplings for Chinese New Year or a good stir-fry,

0:55:260:55:30

it's those balance of textures and flavours which is so important.

0:55:300:55:34

OK, lovely, thank you, chef.

0:55:340:55:38

So we've got the ginger, the shallots, the dried mushrooms

0:55:380:55:40

and the pork.

0:55:400:55:42

I've also got here some sticky rice that's cooking in there.

0:55:420:55:45

I'm using glutinous rice and it doesn't have gluten.

0:55:450:55:48

Gluten just means it's sticky. That's it.

0:55:480:55:51

That's just been cooked in the absorption method

0:55:510:55:53

but before that, you need to wash the rice really, really well.

0:55:530:55:58

Absorption, you mean you basically measure out the rice

0:55:580:56:01

-and the liquid and then just...

-Yes, exactly.

0:56:010:56:04

So basically, you know, if you did 300g of rice,

0:56:040:56:07

do 600ml of water, so double the amount of water.

0:56:070:56:10

Just put it on, the pan, bring it up to the boil,

0:56:100:56:14

as soon as it's come to the boil, pop the lid on and

0:56:140:56:17

turn it right down, let it cook in the steam for about 15, 20 minutes.

0:56:170:56:21

-Right, OK.

-Or do like the Chinese do, get a rice cooker. Right, Ken?

0:56:210:56:26

-Get a rice cooker?

-Just pop it in, you don't have to worry about it.

0:56:260:56:30

-OK, so we need some groundnut oil.

-Yep.

0:56:300:56:33

This is a dish that my grandmother used to make.

0:56:340:56:38

So just any oil. Peanut oil, vegetable oil.

0:56:400:56:44

The garlic, the shallots.

0:56:450:56:49

-Sorry, no garlic, I mean the ginger, shallots.

-Garlic is the next one.

0:56:490:56:52

And then the mushrooms...

0:56:520:56:54

..go in there.

0:56:560:56:57

Now were you taught from the love of your parents cooking at home

0:56:590:57:03

and that kind of stuff? Was that where...?

0:57:030:57:05

Yeah, you know, I grew up in southern Taiwan

0:57:050:57:10

at my grandmothers and cooking was such a pleasure and such a joy.

0:57:100:57:16

But I was still really, really young,

0:57:160:57:18

so I was more like a hindrance to my family at that time.

0:57:180:57:21

But I guess that's where a lot of my food memories come from growing up

0:57:210:57:24

during that time, watching them cook and kill chickens and...

0:57:240:57:31

..gut fish, you know.

0:57:330:57:35

Yes, nice childhood, kill chickens and gut fish. Nice.

0:57:350:57:39

Right. So this rice,

0:57:410:57:43

I can lift this off and show people what it looks like, which is there.

0:57:430:57:47

So we just want a good colour on the belly pork, get it nice

0:57:470:57:51

and browned at the edges.

0:57:510:57:54

And with the rice, you just need to fluff it up a bit.

0:57:540:57:59

Now, of course, as Ken said, when you're making fried rice,

0:57:590:58:02

it's best to use cooked rice that's been chilled already, but I'm going

0:58:020:58:05

to be cooking this straight from the pan because it's sticky anyway.

0:58:050:58:10

-Right.

-This is sticky rice so it doesn't really matter.

0:58:100:58:12

-So it's still warm, though?

-It's still warm and it's still fine.

0:58:170:58:20

And in a sense, what we are making here is a glutinous oiled rice.

0:58:220:58:28

In Chinese, Mandarin Chinese we call it youfan.

0:58:280:58:31

So if my grandmother was making this, she would just add all

0:58:310:58:34

these ingredients, chuck the raw rice in, put them in the parcels

0:58:340:58:39

-and then steam them for an hour to cook the rice.

-OK.

0:58:390:58:42

But I wanted to show that if you can't get lotus leaves

0:58:420:58:46

or you can't make the parcels or you just want really good

0:58:460:58:50

-stir-fried sticky rice, this is a great one.

-OK.

0:58:500:58:55

OK? So five spice goes in.

0:58:550:58:58

Some rice wine.

0:58:590:59:01

-I'll prepare this for you as well.

-Light soy, dark soy, everything in.

0:59:020:59:07

A bit of sesame oil.

0:59:070:59:08

Has that gone in there?

0:59:110:59:12

-Throw that in.

-Talk about these prawns because these look great.

0:59:140:59:18

-Look at these little fellas.

-These little river prawns.

0:59:180:59:21

Now they come dried. In Chinese New Year, you need to have prawns.

0:59:210:59:26

-Look at those.

-Pretty, aren't they?

-Look at those tiny little things.

0:59:260:59:30

Prawns symbolise laughter, don't they, Ken?

0:59:300:59:35

Because xia ha sounds like laughter.

0:59:350:59:37

-Are you making this up, you two?

-Don't look at me like that.

0:59:380:59:42

Are you making this up, you two? Or are you telling the truth?

0:59:420:59:46

-OK, now, for the fun bit.

-The fun bit?

-Yeah.

0:59:460:59:50

This is the lotus leaf, so imagine the lotus flower sitting on there.

0:59:500:59:54

Then you slice it in half.

0:59:581:00:00

You need to pre-soak this and

1:00:001:00:02

you get this in all the Chinese supermarkets.

1:00:021:00:04

You need to wash it.

1:00:041:00:05

How you wash it, just pour boiling water from the kettle to soften it.

1:00:051:00:12

Make sure you clean the inside bit as well.

1:00:131:00:15

You take the rice. You see that in itself is sticky belly pork rice.

1:00:151:00:19

You can eat that now.

1:00:191:00:20

-Just as it is?

-Just as it is, but this is a great dish to do...

1:00:201:00:24

..if you are cooking for a crowd,

1:00:271:00:29

because you could make it in advance.

1:00:291:00:31

-Do you eat the leaf?

-No.

-Just presentation.

1:00:311:00:34

-You could even pop it in the freezer.

-It has a nice flavour.

1:00:341:00:37

Just steam it just before serving.

1:00:371:00:39

-So these are dry until you soak them and these are the dry form?

-Yes.

1:00:411:00:44

And when you steam them, they give off a lovely almost bamboo aroma.

1:00:441:00:51

-Right, do you want me to...?

-OK, so, if you cut for me.

1:00:531:00:56

-There you go.

-Thank you. This is the tricky bit.

1:00:591:01:02

So this is the traditional bit about New Year, the sticky rice, is it?

1:01:021:01:06

Yes, sticky rice is important because we say

1:01:061:01:12

because nian or nuomi is sticky because you stick to your family.

1:01:121:01:18

So you just do that.

1:01:211:01:24

Not very good at wrapping Christmas presents.

1:01:261:01:30

So that's actually ready to eat but we want the fragrance.

1:01:301:01:35

We've got one here that has already been steamed. It's piping hot.

1:01:351:01:38

Now if I open that one, then you can do your veg to go with it.

1:01:391:01:43

All the ingredients are there and I'll just take the string off there.

1:01:431:01:46

-There you go.

-So, this one.

-This doesn't take very long at all.

1:01:461:01:50

Garlic, ginger, chilli, got some pak choi.

1:01:501:01:53

-Just going to do some nice veg with this.

-Now this is really quick.

1:01:551:01:58

This is really quick.

1:01:581:02:00

Does that mean...? Does that mean hurry up?

1:02:021:02:04

-No.

-OK. Garlic, ginger, chilli.

1:02:041:02:08

And then the pak choi in. Thank you.

1:02:111:02:12

The thing about this is, if you do it in March, these

1:02:121:02:15

guys are waiting in another country, you see, waiting for us to finish.

1:02:151:02:19

OK. We've got some rice wine.

1:02:211:02:23

Sorry, sesame oil. They look the same.

1:02:231:02:27

-And some soy sauce.

-Tiny bit of water.

1:02:291:02:32

Yes, little bit of water just around the edges.

1:02:321:02:35

Just toss it all together.

1:02:401:02:41

Another of the other great traditions that

1:02:411:02:43

I love about Chinese New Year is another one where you have to

1:02:431:02:46

leave all the doors open and the windows and all that.

1:02:461:02:49

No. What? You mean to welcome the gods in?

1:02:491:02:53

You're supposed to open all the windows and doors, aren't you?

1:02:531:02:56

-Exactly.

-Are you supposed to do that?

-Where did you read that?

1:02:561:03:00

-He's making it up.

-Just welcome the God of prosperity.

-It's all right.

1:03:011:03:05

You just open it up like that.

1:03:071:03:08

JAMES COUGHS

1:03:121:03:15

-There you go.

-Can we get that served?

1:03:151:03:17

JAMES COUGHS AGAIN

1:03:171:03:19

And then you've got... I've made you this...

1:03:251:03:28

-You wanted a bigger plate really with this one.

-Thank you.

1:03:281:03:30

Can you tell us what that is again?

1:03:301:03:32

That is sticky belly pork rice with stir-fried pak choi.

1:03:321:03:34

That's what it is and keep your windows shut.

1:03:341:03:37

Right, you get to dive into this one.

1:03:431:03:45

-That's...

-Dive into that.

1:03:491:03:51

Get straight in. Tell us what you think.

1:03:521:03:54

-So the sticky rice...

-Beautiful.

1:03:541:03:56

..should be easy to eat.

1:03:561:03:57

David said, "Do you eat the leaf?" I said, "No!"

1:03:571:04:00

Don't eat the leaf!

1:04:001:04:01

It changes the flavour, so putting it in the leaf.

1:04:011:04:05

This looks fantastic.

1:04:051:04:06

And again, those little shrimps, I've never seen those before.

1:04:061:04:09

Yeah? You can get them in Chinatown.

1:04:091:04:10

An excellent dish as ever from Ching,

1:04:141:04:17

and what a perfect dinner for Chinese New Year parties.

1:04:171:04:20

Now, it's time for the Omelette Challenge,

1:04:201:04:22

and it's my turn to try and reach the top of the leaderboard,

1:04:221:04:25

as I battle it out against Tony Tobin.

1:04:251:04:28

Right, let's get down to business.

1:04:281:04:30

All the chefs that come onto the show battle it out against the clock

1:04:301:04:32

and each other to test how fast they can make a three-egg omelette.

1:04:321:04:35

Now, you boys, very close, neck and neck.

1:04:351:04:38

29 seconds here, just below Mr Turner there.

1:04:381:04:41

-Have you been practising?

-No.

-No.

1:04:411:04:43

He's been too busy dancing, I know that for a fact. There you go.

1:04:431:04:46

Right, usual rules apply -

1:04:461:04:47

it's got to be a three egg omelette cooked as fast as you can.

1:04:471:04:50

You've got milk, cream, cheese, whatever you want to put in there.

1:04:501:04:52

Now, as usual, let's put the clocks on the screens, please.

1:04:521:04:55

This is just for you at home - these guys can't see the clocks.

1:04:551:04:57

-Are you ready?

-Yeah.

1:04:571:04:58

The clock stops as soon as the omelette hits the plate.

1:04:581:05:00

-Get your fingers out the butter.

-You crushed my butter!

1:05:001:05:03

Three, two, one, go!

1:05:051:05:06

I love all these types of omelette. You get shell in it as well!

1:05:181:05:20

-They put extra protein in it!

-It's all about texture!

1:05:201:05:23

-Cor blimey!

-Oh, Matt's struggling a bit there.

1:05:261:05:29

Sticks, don't it?

1:05:291:05:30

Tony's there.

1:05:331:05:34

Matt is still...

1:05:341:05:36

You turned my heat off as well!

1:05:361:05:38

Oh, look at that!

1:05:401:05:42

That's a disqualification.

1:05:421:05:44

The great thing about this, where do you work?

1:05:441:05:46

Where's your restaurant?

1:05:461:05:48

Oh, I'm not giving it a name check now!

1:05:481:05:49

So if you go in there for lunch, you could be having an omelette as well.

1:05:511:05:55

And look at that!

1:05:551:05:56

And it's great, because you do put extra protein in.

1:05:561:05:58

-Yeah, but I put it on the top so you can pick it out.

-The shell, look.

1:05:581:06:01

Mm!

1:06:011:06:02

Oh, well, at least it's not disqualified this time.

1:06:021:06:06

Don't bank on it!

1:06:061:06:08

And this one...

1:06:081:06:10

This is cooked, perfectly cooked.

1:06:101:06:11

-Looks like an omelette.

-Mm!

1:06:131:06:15

He's definitely been practising.

1:06:151:06:17

So, Matt, first of all...

1:06:171:06:19

Do you reckon you were quicker?

1:06:241:06:26

Than what? Than the last time?

1:06:261:06:28

-Yeah.

-Yeah, go on.

1:06:281:06:29

No, you weren't. You were 32.80, and even if you were,

1:06:291:06:31

that's not an omelette, you're not allowed on the board.

1:06:311:06:34

-LAUGHTER

-Does that mean I stay where I am?

1:06:341:06:36

-Tony?

-I think probably the same.

1:06:361:06:37

29.

1:06:391:06:40

I think I was about 29, not that I care.

1:06:411:06:43

You were quicker, you were quicker.

1:06:451:06:46

-You were quicker.

-Was I? Have I beat Mr Turner?

1:06:461:06:49

You have beaten Turner.

1:06:491:06:50

You are 26.92 seconds.

1:06:501:06:53

So you're there!

1:06:531:06:54

Pretty respectable.

1:06:561:06:58

Whatever, omelettes aren't my thing.

1:07:041:07:06

Anyway, now it's over to John Campbell, who's here

1:07:061:07:08

with slow-cooked fillet of beef with chicken and mushroom tortellini.

1:07:081:07:13

It's John Campbell. I've got him on the show

1:07:131:07:15

because your restaurant is right near where I live.

1:07:151:07:18

-Fantastic food as well.

-Thank you.

1:07:181:07:20

And congratulations on holding your second...

1:07:201:07:22

Well, another year for your second Michelin star.

1:07:221:07:24

Yeah, it's...

1:07:241:07:26

We are in our third year on two stars now, and...

1:07:261:07:29

It's a great honour just to achieve a Michelin star,

1:07:291:07:31

but to get two is pretty special.

1:07:311:07:33

It is pretty special, and this dish is as well.

1:07:331:07:35

So, what are we cooking?

1:07:351:07:36

So we've got a nice fillet of beef, hung 32 days, Aberdeen Angus.

1:07:361:07:39

-Yeah.

-Now the key to this is to seal it very, very quickly, nice and hot,

1:07:391:07:42

brown on the outside, then wrap it in clingfilm, into the oven.

1:07:421:07:45

This dish is called what? What's the...?

1:07:451:07:47

Slow-cooked fillet of beef,

1:07:471:07:48

so it's going to be cooked for about 50 minutes.

1:07:481:07:50

Served with some buttered cabbage,

1:07:501:07:52

and a nice little tortellini of wild mushrooms.

1:07:521:07:54

We've got some winter chanterelles, black trumpet, pied bleu

1:07:541:07:58

-That's going to be made with a chicken mousse.

-Yeah.

1:07:581:08:00

-Then horseradish mash just to finish.

-Horseradish mash.

1:08:001:08:03

So I'm going to get on and do the little ragu with it as well.

1:08:031:08:06

But the beef, this is an interesting way -

1:08:061:08:07

people will never have tried cooking beef like this.

1:08:071:08:10

But it is the secret of this dish, isn't it, really?

1:08:101:08:12

It really is. I mean, if you were to order a fillet steak

1:08:121:08:15

in a restaurant, cooked medium rare,

1:08:151:08:17

the core temperature would be about 57 degrees anyway.

1:08:171:08:19

So if you just turn the oven down, to that,

1:08:191:08:22

the whole thing will be medium rare, which is beautifully soft.

1:08:221:08:25

And the good thing about this is,

1:08:251:08:27

you can put it in the oven at a dinner party, forget about it,

1:08:271:08:30

leave it an extra half an hour over when it's cooked,

1:08:301:08:32

and it will still be the same.

1:08:321:08:33

-Perfect for you, Angie, isn't it?

-Oh, absolutely.

1:08:331:08:36

Carrie, if you're doing this for 90 people,

1:08:361:08:38

it's going to cost you a fortune, all this fillet beef!

1:08:381:08:41

But, anyway, the idea is...

1:08:411:08:42

-What you're doing now, wrap it in clingfilm.

-Wrap it in clingfilm,

1:08:421:08:45

that just stops it from drying out slightly in the oven.

1:08:451:08:47

Into the oven, 50 minutes, it's cooked.

1:08:471:08:51

An hour and 50 minutes, it's still the same.

1:08:511:08:53

With the clingfilm on?

1:08:531:08:54

-Sorry, say that again.

-With the clingfilm on?

1:08:541:08:56

-With the clingfilm on.

-It's food safe clingfilm,

1:08:561:08:58

it's not going to a temperature that you really need to worry about.

1:08:581:09:01

-Right, OK.

-So what we're going to do now

1:09:011:09:03

-is we are going to make some chicken mousse.

-Yeah.

1:09:031:09:05

And it's diced chicken, all the sinew's been taken out, all the fat.

1:09:051:09:09

And the first thing is, give it a blitz.

1:09:091:09:11

So this is for the tortellini?

1:09:131:09:15

This is the tortellini. Don't add the salt yet.

1:09:151:09:17

Just add some salt once it's been liquidised.

1:09:191:09:22

And that will help the proteins relax a little bit.

1:09:221:09:24

We've got some cream here.

1:09:241:09:26

So where did you get the passion for this type of cooking, anyway?

1:09:261:09:29

-This slow food?

-When I was in Switzerland, really.

1:09:291:09:32

Yeah.

1:09:321:09:33

I was watching them cook a big carre de veau,

1:09:351:09:38

which is a big loin of veal on the bone.

1:09:381:09:41

They cooked it two days before they needed it, popped it into a bag,

1:09:411:09:44

and put it in the fridge.

1:09:441:09:46

And when they wanted it on the day,

1:09:461:09:49

they just popped it into the steamer, it was steamed, two hours,

1:09:491:09:54

and it came out beautifully moist, perfectly cooked,

1:09:541:09:57

but more importantly, it didn't shrink.

1:09:571:09:59

There you go. Right, you're going to do the parsley.

1:10:001:10:03

I put in there some shallots, little bit of carrot going in there.

1:10:031:10:05

-And you want some...

-Shredded cabbage.

1:10:051:10:08

OK.

1:10:101:10:11

I'll do that, there's a sink at the back if you want to wash your hands.

1:10:111:10:14

So you're just blending this up.

1:10:141:10:16

This is for the filling for the tortellini.

1:10:161:10:18

There you go.

1:10:181:10:20

Now the idea is you put that in the fridge, is that right?

1:10:201:10:22

For about 20 minutes, and that will just allow it to rest a little bit.

1:10:221:10:25

I'll move that out the way. Get on and do the tortellini,

1:10:251:10:28

in the biggest pasta machine we've ever seen on Saturday Kitchen!

1:10:281:10:31

-Which has come straight from your restaurant, this one.

-It has.

1:10:311:10:34

I just think these are a great piece of kit.

1:10:341:10:38

If you want to invest in a pasta machine,

1:10:381:10:40

this is the one to invest in. It will last you a lifetime.

1:10:401:10:43

Now, the pasta's already been made, rest for an hour, nice thin sheets.

1:10:431:10:47

Now, I prefer to roll and cut discs of pasta, and it allows us

1:10:471:10:53

to work the pasta individually instead of in a big sheet.

1:10:531:10:55

Now, the pasta that you're using, this is a different recipe to most,

1:10:551:10:58

because most people would use whole eggs.

1:10:581:11:00

Yours is predominantly egg yolks, isn't it?

1:11:001:11:02

Egg yolks. Yeah, I just think it gives you a nicer texture...

1:11:021:11:06

-Theo Randall, I know, does it a lot with egg yolks.

-Yeah, yeah.

1:11:061:11:10

It gives you a nice colour as well. No salt.

1:11:101:11:13

What salt tends to do is rip the pasta.

1:11:131:11:16

Carrie, have you tried making your own pasta for 90 people?

1:11:161:11:20

-I can say I have, actually!

-They're going to expect this!

1:11:201:11:24

These people who are watching the show are going to expect this.

1:11:241:11:27

I was hoping to get some tips.

1:11:271:11:29

OK, so we've got the mousse that we made earlier.

1:11:291:11:32

A little mound of mousse.

1:11:321:11:34

I've got my cabbage, which is going to go into the water here.

1:11:341:11:37

There you go.

1:11:371:11:38

OK, so in the centre of the rolled pasta, expel all the air,

1:11:381:11:42

-make it a little pasty almost.

-Yeah.

1:11:421:11:45

And...

1:11:451:11:47

Wafer thin, you can almost see right the way through it, can't you?

1:11:471:11:50

Yeah, that's important.

1:11:501:11:51

Really, we just want a little carrier for the mousse.

1:11:511:11:54

-Right.

-Make sure it's all sealed.

1:11:541:11:56

Trim off, and this is the easy bit.

1:11:581:12:00

-Just make sure it's sealed here.

-Yeah.

1:12:001:12:02

Little finger in the back, pull the two edges together, squeeze, roll...

1:12:021:12:07

Coming to a kids show near you, I think!

1:12:091:12:11

-Wow!

-Another one?

1:12:111:12:13

-Another one.

-We always make extra, just in case.

1:12:131:12:15

So tell us about the Vineyard itself, really.

1:12:151:12:18

The Vineyard is based on...

1:12:181:12:20

Well, it's a new restaurant, a new-build restaurant.

1:12:201:12:22

It's a new-build restaurant from an original property

1:12:221:12:24

called Foley Lodge.

1:12:241:12:25

Brainchild of Sir Peter Michael, who's got a winery in California.

1:12:251:12:28

It's probably one of the best wine lists in the world, to be honest.

1:12:281:12:31

2,400 bins. Great, great list.

1:12:311:12:33

I've got a beautiful kitchen, it's amazing. Amazing property.

1:12:331:12:36

It's a great place to work, isn't it, really?

1:12:361:12:38

Well, yeah, I'm a lucky boy.

1:12:381:12:39

And as well as awards for the wine list and the restaurant,

1:12:411:12:43

you've won many, many awards.

1:12:431:12:45

-Chef's Chef of the Year...

-Yeah.

-The awards just keep coming.

1:12:451:12:48

But I suppose that's dedication,

1:12:481:12:49

all the hard work that you're putting into it.

1:12:491:12:51

Yeah, I'm quite humbled this year.

1:12:511:12:53

The last couple of years, the awards have been coming.

1:12:531:12:55

But the good thing is I enjoy what I do.

1:12:551:12:57

We're in the Berkshire countryside, we do a lot of shooting.

1:12:571:13:00

It's just a great life out there.

1:13:001:13:03

So these little...

1:13:031:13:04

These are actually named after something, aren't they?

1:13:041:13:07

Yeah, they were shaped after Cleopatra's navel.

1:13:071:13:09

And...

1:13:101:13:12

I wouldn't like to see a belly button that looked like this.

1:13:121:13:14

She must have had a big navel!

1:13:141:13:16

How big was the rest of her?!

1:13:161:13:18

-She was a big lass.

-She was!

1:13:181:13:20

And the reason for the pasta shape is, once it lifts out the pan,

1:13:201:13:24

it creates a nice little pocket for the sauce.

1:13:241:13:26

So really, that's the predominant reason

1:13:261:13:28

why pasta is shaped the way it's shaped.

1:13:281:13:30

Right, we've got our horseradish here.

1:13:301:13:32

Now, this mash, you've got a bit of cream in with the potatoes,

1:13:321:13:34

passed through a ricer. We've got some horseradish here....

1:13:341:13:37

..which I'm just going to grate. Going to add to it.

1:13:381:13:42

If people are growing this at home, don't bother,

1:13:421:13:44

because it's actually taken me about three months

1:13:441:13:47

just to dig it out the garden.

1:13:471:13:48

It's horrendous stuff. It just keeps coming back.

1:13:481:13:51

It's like mint.

1:13:511:13:52

Now, most people looking at this would think, "Pasta AND potatoes?"

1:13:521:13:56

-But...

-There's a very small amount of pasta, I mean,

1:13:561:13:59

as you can see, how thin it is. It's really just a vehicle

1:13:591:14:02

to get that wild mushroom flavour into the beef.

1:14:021:14:04

OK, now we've blanched the cabbage,

1:14:051:14:08

that gets drained slightly into the pan.

1:14:081:14:11

We're going to look for some chicken stock and butter in that.

1:14:111:14:14

And you want me to put the little tortellinis?

1:14:141:14:17

Little tortellinis in there. Three minutes to go on the tortellinis.

1:14:171:14:20

In the water. There we go.

1:14:201:14:21

A lot of people say you can freeze tortellini. Can you do that?

1:14:221:14:25

Erm, no. I mean, if you've got the mousse there, make the pasta fresh.

1:14:251:14:28

You can freeze pasta, but I wouldn't freeze tortellinis.

1:14:281:14:31

I'd just leave the tortellinis as fresh as they are.

1:14:311:14:33

OK. Anyway, we've got that.

1:14:331:14:35

Right, what's next? Explain to us what this sauce is, then.

1:14:351:14:37

-OK.

-Cos this is a difficult one to make, your sauce.

1:14:371:14:41

With the sauce, we've got some shallots and mushrooms and butter.

1:14:411:14:44

Now, they're all put into a pan together, foamed,

1:14:441:14:46

make it really crispy, tip the butter away,

1:14:461:14:49

and you want that caramelised, that nutty flavour

1:14:491:14:51

that the butter's created with the mushrooms and the shallots.

1:14:511:14:54

-Yeah.

-Red wine, reduced.

1:14:541:14:57

-Some normal stock, so a good...

-Chicken stock, beef stock...

1:14:571:15:01

Beef stock, chicken stock, but a packet-bought stock, not a cube.

1:15:011:15:05

Not the cube, there you go, I'll get the beef out of the...

1:15:051:15:07

And then reduce it down to a nice glaze.

1:15:071:15:09

Now this is amazing, because it just feels like room temperature.

1:15:091:15:12

But if you feel, it's not hot.

1:15:121:15:13

I'm picking the tray up with up with my fingers. So it's not a hot oven.

1:15:151:15:18

Now, any juice that's come out of the beef, pop into the sauce.

1:15:181:15:21

That's only going to enrich the sauce.

1:15:211:15:22

Yeah, you want a bit of butter in there, don't you?

1:15:221:15:24

John, could you cut those as steaks now and just finish them as a steak?

1:15:241:15:27

You can cut them as steaks individually. Erm...

1:15:271:15:30

Or just carve it at the table. Roast it whole, cut it individually,

1:15:301:15:34

roast it individually - it's your choice.

1:15:341:15:36

-Right.

-This is now ready to cook.

1:15:361:15:38

This is the amazing thing about this.

1:15:381:15:40

Literally, you can almost eat it with a spoon, can't you?

1:15:401:15:42

It's just delicious.

1:15:421:15:44

Right, we've got the horseradish mash here,

1:15:441:15:47

which you want in a little piping bag.

1:15:471:15:49

James, do you think you could use a jar of horseradish

1:15:491:15:52

-if you didn't have fresh...?

-You'd better ask him, I don't...

1:15:521:15:55

I'm not saying anything!

1:15:551:15:56

You could infuse the cream with fresh horseradish and pass it out,

1:15:561:16:00

or you could just use jarred.

1:16:001:16:02

-This is more potent.

-Or you can take that home with you!

1:16:021:16:05

-OK, so...

-Thanks a lot.

-Not on the train back to Manchester.

1:16:051:16:09

-It'll stink.

-Beef in the pan, very, very quick.

1:16:091:16:12

-OK?

-So you're re-sealing the beef as well now.

-Yeah, reseal it.

1:16:121:16:16

We just want that roasted flavour that it's perhaps

1:16:161:16:18

-lost in the oven at that temperature.

-Right.

1:16:181:16:20

-There's your mash.

-Tortellinis are nearly ready.

1:16:201:16:23

Lift this out, yep.

1:16:231:16:24

So the tortellini literally, two and a half, three minutes,

1:16:241:16:27

-something like that?

-Three minutes tops.

-Three minutes tops.

1:16:271:16:30

And again, the good thing about this beef - because it hasn't

1:16:301:16:32

reached a temperature where you need to let it rest,

1:16:321:16:35

carve it straight away, straight onto the plate. So it's very quick.

1:16:351:16:38

-There's your...

-I'm going to let that finish off.

1:16:381:16:40

I'll take your tortellini out, cos they're on three minutes now.

1:16:431:16:46

Thank you.

1:16:461:16:47

Lift these out.

1:16:481:16:50

-Nice buttered cabbage.

-Like that.

1:16:501:16:52

There you go.

1:16:551:16:56

And then you put... Look at that, little piece of mash.

1:16:581:17:02

-I did that bit.

-Yeah!

1:17:021:17:04

-Nice buttered cabbage to the side.

-Yeah.

1:17:071:17:10

Little tortellini just on top of that.

1:17:101:17:11

And then you'll see this sliced beef.

1:17:151:17:17

You can see why he's got two stars now. You see?

1:17:191:17:22

-It's all part of it.

-Beautiful.

1:17:221:17:24

-Beautiful beef.

-Just looks... And pink as well.

1:17:251:17:27

-Lovely.

-And you can buy watercress cress.

1:17:271:17:31

And this is just normal watercress.

1:17:311:17:33

Watercress cress is a lot pepperier,

1:17:331:17:35

a bit smaller. But it just adds that extra different dimension of pepper

1:17:351:17:40

-to the dish as opposed to the horseradish.

-Yeah.

1:17:401:17:42

And then you've got this delicious sauce

1:17:421:17:44

-that you're going to put over the top.

-Yeah.

1:17:441:17:47

How fantastic is that?

1:17:471:17:49

It's got everybody's mouth watering at 10.00 in the morning.

1:17:491:17:52

-And then just...

-So, remind us what that is again.

1:17:521:17:55

Small amount of salt on that.

1:17:551:17:56

So we've got a slow-cooked fillet of beef. As you can see,

1:17:561:17:58

nice and pink still. Horseradish mash to go with the beef.

1:17:581:18:01

Watercress, obviously to go with the beef. Nice buttered cabbage.

1:18:011:18:03

Tortellini of wild mushroom.

1:18:031:18:05

Slow food at its best. Brilliant.

1:18:051:18:07

It got a pathetic round of applause over there.

1:18:121:18:14

APPLAUSE Half-hearted!

1:18:141:18:17

Right, there you go.

1:18:171:18:20

Dive in. Have a seat here, John.

1:18:201:18:22

First time on Saturday Kitchen.

1:18:221:18:24

I think worth me dragging him from Berkshire, kicking and screaming.

1:18:241:18:27

-Oh, wow.

-Delicious dish, that. But could you do that with most meats?

1:18:271:18:30

Lamb, stuff like that? Same principle?

1:18:301:18:34

The basic principle of this cut is, if the muscle's done less work,

1:18:341:18:38

for example fillet or sirloin, perfect for that.

1:18:381:18:40

Anything that's done a lot of work, like the front,

1:18:401:18:42

for example the collar that Martin's going to do, it's not going to work.

1:18:421:18:45

-Yeah.

-So it's anything that you would cook very quickly as a steak.

1:18:451:18:49

I can't speak!

1:18:491:18:50

-It is melt in the mouth.

-Beautiful!

1:18:501:18:52

Do you think the whole thing...? You were mentioning about temperatures.

1:18:521:18:55

Do you think in years to come, we'll look back

1:18:551:18:57

and laugh at the way we cook now and go,

1:18:571:18:59

"Do you remember when we used to put everything up to 180?"

1:18:591:19:01

Absolutely, 100%.

1:19:011:19:03

This is the new, modern cooking.

1:19:031:19:05

There you go. The Gucci dress of cooking. Brilliant.

1:19:051:19:08

A dish so good it left Carrie speechless, but then,

1:19:131:19:15

it's not every day you get treated to a two Michelin Star dish, is it?

1:19:151:19:19

Now, when cricketer Phil Tufnell came in to the studio

1:19:191:19:21

to face his food heaven or his food hell,

1:19:211:19:23

he told us he would be bowled over by leeks,

1:19:231:19:25

but it just wouldn't be cricket if he had to face celeriac.

1:19:251:19:28

So, which one did he get? Let's find out.

1:19:281:19:30

Phil, just to remind you,

1:19:301:19:32

your idea of food heaven would be these, a big pile of leeks.

1:19:321:19:35

-I'm in heaven!

-You're in heaven!

1:19:351:19:36

Just take those home with you, there you go. Big pile of leeks.

1:19:361:19:39

Of course, which I could turn into lamb, leek, mint,

1:19:391:19:42

-parsley, a nice little pie with boiled new potatoes...

-Beautiful.

1:19:421:19:46

-..some nice carrots.

-Top drawer.

-Yeah?

1:19:461:19:48

Just the type of thing you want for lunch on a Saturday?

1:19:481:19:50

-Got to be the one.

-Alternatively, it could be these.

1:19:501:19:53

I really like these. I don't know about you boys,

1:19:531:19:55

-but I really like them.

-They're nice.

1:19:551:19:56

Ugly things! Look at that!

1:19:561:19:58

It could be turned into a celeriac soup, with some nice curried

1:19:581:20:01

-scallops pan-fried on the top.

-Sounds all right, to be fair.

1:20:011:20:03

I know you're pretty good at the scallops thing.

1:20:031:20:05

-How do you think the viewers have done?

-I don't know.

-Really?

-Yeah.

1:20:051:20:08

Have you got any mates texting?

1:20:081:20:09

-Obviously not!

-You have, because you must have been,

1:20:091:20:13

-because this is normally quite close.

-Yeah.

1:20:131:20:15

-But over 70% of the people phoned in, and they wanted this.

-See?

1:20:151:20:19

-They want leek, like me.

-Exactly.

1:20:191:20:20

So we lose that one, guys, lose the soup out of the way.

1:20:201:20:22

So, first of all, what I want you guys to do is chop me some leeks.

1:20:221:20:25

Now, we've got the different-sized ones here.

1:20:251:20:27

Now, the idea is, really, with leeks,

1:20:271:20:29

-is to buy the medium-sized ones.

-OK, yeah.

-That's what you want.

1:20:291:20:31

Anything sort of larger than that, they're quite woody.

1:20:311:20:34

But leek is, in actual fact,

1:20:341:20:35

-a member of the garlic and onion family. Did you know that?

-Yes.

1:20:351:20:38

There you go. So, we can chop those up, guys.

1:20:381:20:40

That's going to go into our pie.

1:20:401:20:41

First thing, I'm going to get our lamb on the case here, in a blender.

1:20:411:20:45

We're going to take some parsley and some mint,

1:20:451:20:47

just going to rip that up.

1:20:471:20:50

-There we go. And if you can just give that a quick blitz.

-Sure.

1:20:501:20:53

That would be great. And then over here, in this pan here,

1:20:531:20:56

we're going to start off and make my...

1:20:561:20:58

Just a bit more, blend it a bit more.

1:20:581:21:00

We're going to make my water paste.

1:21:001:21:02

-Now, this is the same pastry as if you were making pork pies.

-Yeah?

1:21:021:21:05

-So it's water, lard, and a touch of butter.

-OK.

1:21:051:21:10

-Equal quantities of each. All right, how are we doing?

-OK.

-Lovely.

1:21:101:21:13

-Is it water?

-Yes.

-Water that's in there? OK.

1:21:131:21:15

-Hot water pastry, it's called.

-Yeah?

-Throw in the lamb.

1:21:151:21:17

-Now, this is diced leg of lamb.

-Do you want to add seasoning?

1:21:171:21:20

A little bit of seasoning, mate, yeah.

1:21:201:21:22

I'll layer it up as we go, thank you.

1:21:221:21:24

But you could use a little bit of shoulder,

1:21:241:21:25

but you'd have to trim off a lot of the fat, so use the leg.

1:21:251:21:28

-It contains not much fat on there anyway.

-Yeah.

1:21:281:21:30

So that's going to go in there. Give that a quick blitz,

1:21:301:21:32

just to soften that up slightly. That's it.

1:21:321:21:35

How are we doing? If I can have my bowl I've got there...

1:21:351:21:38

Thank you. Now, for our pastry. This is where...

1:21:381:21:41

Yeah, this is tough, you see.

1:21:411:21:43

-Now, you know, you've been to Melton Mowbray.

-I have, yeah.

1:21:431:21:45

-Well, you know their famous pork pies?

-Beautiful, they are.

1:21:451:21:48

-This is a hot water crust pastry, right?

-OK.

1:21:481:21:50

So you've got flour, and then in here we've got salt,

1:21:501:21:54

-and I use icing sugar, just a touch of icing sugar.

-Oh!

1:21:541:21:57

-It creates a lovely glaze over the top of your pie.

-OK.

1:21:571:22:00

So I'll throw in some icing sugar, an egg...

1:22:001:22:02

-Just keep that together.

-Throw in the egg.

1:22:021:22:04

-How are we doing on the leeks, boys?

-Yeah, fine.

1:22:041:22:06

-I'll mix that in a minute.

-Coming along.

1:22:061:22:08

This is sauteing off our leeks.

1:22:081:22:10

-Where's our leeks? There we go.

-Do you want more?

-Yeah, a few more.

1:22:101:22:13

-Throw those in.

-Fantastic, love a good pie.

1:22:131:22:16

Stew those down. Put the lid on.

1:22:161:22:19

Now, for our little hot water paste, all you do, really,

1:22:191:22:21

-is just melt this thoroughly, but don't add it too hot.

-Right.

1:22:211:22:25

So, literally all we're doing is adding this mixture.

1:22:251:22:28

-So once it's melted, just pop it in warm, but not too hot.

-Yeah.

1:22:301:22:33

-And then gradually, it starts to come to a pastry dough.

-Yeah.

1:22:331:22:37

This is what we call a hot water paste. All right? There we go.

1:22:371:22:42

-Few more.

-Plenty of leeks, there we go.

1:22:421:22:44

So you keep adding it and adding it, and then what you do is just

1:22:441:22:46

allow it to rest, really, for about 15, 20 minutes.

1:22:461:22:49

And then what I've done is rolled out a piece,

1:22:491:22:54

and lined a little tin like this.

1:22:541:22:55

Now, the weird thing is with this, I'll show you this other bit,

1:22:551:22:58

if these boys can do the top, it's quite elastic-y.

1:22:581:23:02

So if you just...

1:23:021:23:04

-It's almost like bread dough.

-Oh, yeah.

1:23:041:23:07

-See that?

-Yeah.

-Can you put a bit of flour on there, boys?

1:23:071:23:09

And I want you to roll that out into a nice lid, all right?

1:23:091:23:12

-You can take that off.

-Yeah, it's like, sort of, chewing gum.

1:23:121:23:16

Thanks, yeah, yeah! Sell it for me, yeah. Thanks very much!

1:23:161:23:19

Stick it behind my ear. Save it for later.

1:23:191:23:22

Kind of like chewing gum, yeah.

1:23:221:23:24

-So, we've got our leeks.

-Yeah.

1:23:251:23:27

-And then into here now, we're going to add some fresh thyme.

-Lovely.

1:23:271:23:30

-Love thyme.

-Yeah.

1:23:301:23:31

There we go. So, if you throw in some thyme, like that.

1:23:311:23:35

Now, particularly at this time of the year, as gardeners,

1:23:351:23:38

if you've got thyme growing in the garden,

1:23:381:23:39

in the summer, you can use the whole stalks, but in the winter

1:23:391:23:42

you need to pull it off the stalk, because the stalks go a bit woody.

1:23:421:23:45

-Yeah.

-But in the summer, you'll be all right. How are we doing, guys?

1:23:451:23:47

-Just coming along.

-Good. Coming all right?

1:23:471:23:49

So, what we can do now is start to layer this all up.

1:23:491:23:51

I'll switch our carrots on.

1:23:511:23:54

Now, I've got in this pan, as well, to go with it

1:23:541:23:56

some nice, what I call Chantenay carrots,

1:23:561:23:58

which are these lovely ones.

1:23:581:23:59

Bang in season at the moment, just with a touch of sugar,

1:23:591:24:02

butter, water, bring to the boil, and just heavily reduce it down.

1:24:021:24:05

And as it's cooking, it creates a glaze.

1:24:051:24:07

-We've got some new potatoes there in a minute.

-Fantastic.

1:24:071:24:10

-Right, now for our lovely little dish.

-I'm in your way.

1:24:101:24:12

We're just sweating that just slightly. In we go with the leeks.

1:24:121:24:15

There we go. Just cook that gently. That's it.

1:24:161:24:19

In we go with the lamb.

1:24:191:24:21

-Have you seasoned that, boss?

-Yes.

-Lovely. Thank you very much.

1:24:211:24:24

So, in we go with the lamb.

1:24:241:24:26

Again, it's important, like Atul has done, not to chop it too fine.

1:24:261:24:30

-Just literally...

-Don't mince it.

-Don't mince it too fine.

1:24:301:24:33

Throw that in.

1:24:331:24:35

If you can put a bit more salt and pepper in there, Atul,

1:24:351:24:37

-that would be great.

-Yeah, sure.

-Thanks, boss.

1:24:371:24:39

-Thank you.

-Look at that.

1:24:391:24:42

So you see, you keep layering it and layering it up,

1:24:421:24:44

-so you've got leeks...

-Some more salt, Phil?

1:24:441:24:45

-Just a little bit more salt, yeah.

-Are you on MasterChef?

1:24:451:24:49

Always got to over-season,

1:24:491:24:51

over-season, that's what you've got to do.

1:24:511:24:52

There you go. There we go, a bit of that.

1:24:521:24:55

Press it down, and then top it off with, again, some more sweated leeks

1:24:551:25:00

over the top like that.

1:25:001:25:01

Now, don't forget, as it's cooking it'll actually start to

1:25:011:25:04

-soften down and break down anyway.

-Uh-huh.

1:25:041:25:07

Right, now.

1:25:071:25:09

-Ideally... There you go. Are you going to trim it off?

-No, you go on.

1:25:091:25:12

-I'm just giving it to you, sorry.

-Are you all right, Chef?

1:25:121:25:15

-There you go. So you trim this all around.

-Yeah.

1:25:161:25:20

So you get this water paste off.

1:25:201:25:23

And then we can just bring this, fold it down. You see that?

1:25:231:25:26

If you trim it around on the top, you can actually just press it down.

1:25:261:25:29

Now, traditionally, pork pies would be made with a tool

1:25:291:25:33

similar to a rolling pin, slightly smaller.

1:25:331:25:36

And you can actually build it around.

1:25:361:25:40

It's called a hand-raised pie,

1:25:401:25:41

so you'd actually put the pastry around,

1:25:411:25:43

pull out the little wooden bit, and place the filling in the middle.

1:25:431:25:47

But this one can be done slightly different.

1:25:471:25:49

Tuck the pastry in there.

1:25:491:25:51

And if you've got time, you do a few leaves, if you want. If you want to.

1:25:511:25:55

-Fig leaves?

-Well you can do, if you want.

1:25:551:25:57

-Haven't done that for a few years.

-Thanks! Makes it pretty, you know?

1:25:571:26:01

There you go. Good at that.

1:26:011:26:02

It's all about presentation.

1:26:021:26:04

It's all about presentation. Just press that down.

1:26:041:26:06

-You can put a bit of water in there if you want.

-Yeah.

1:26:061:26:09

-Little bit on there. Egg wash.

-Uh-huh.

1:26:091:26:11

Doesn't matter about the leaves, boys.

1:26:111:26:13

Don't forget the jelly in there as well.

1:26:131:26:15

No, you don't have to put jelly in if you don't want.

1:26:151:26:17

I mean, you can get away with jelly for a pie -

1:26:171:26:19

just use lamb stock or chicken stock or something like that,

1:26:191:26:23

just when it's cold, and you can pour that into it, which is fine.

1:26:231:26:26

-Double-egg wash, if you've got time.

-Yeah.

-Throw it in the oven.

1:26:261:26:29

Now, it's quite a hot oven to start off with.

1:26:291:26:31

About 400 degrees Fahrenheit,

1:26:331:26:35

200 degrees centigrade, for roughly about 15 minutes.

1:26:351:26:37

Reduce the temperature of the oven down...

1:26:371:26:39

..and you end up with this. Cook it for about another half an hour.

1:26:411:26:44

Look at that!

1:26:441:26:45

There we go. If you boys can drain me the potatoes, please.

1:26:451:26:49

-Yeah, sure.

-That would be great. Thank you very much.

1:26:491:26:52

And then we can cut this,

1:26:521:26:54

a nice wedge of this pie, you see?

1:26:541:26:56

-Look at this!

-Look at that, guvnor!

1:26:581:27:02

Eh? "Look at that, guvnor"?

1:27:021:27:04

Eh? That's what I call a bit of pie, mate.

1:27:041:27:07

You've made a good decision.

1:27:071:27:10

Just literally lift that off.

1:27:101:27:12

-Yes!

-But pie, this is knockout.

-That'll sort you out, mate.

1:27:121:27:16

Just the lambs, the leeks, very, very little else.

1:27:161:27:20

Do you want to bring over the glasses, guys,

1:27:211:27:23

so you can have a taste? There you go.

1:27:231:27:26

A bit of that, and I'll get the wine in just a sec.

1:27:261:27:29

Place the carrots on there.

1:27:291:27:32

Very unfussy, nice and simple.

1:27:321:27:35

That goes over the top.

1:27:351:27:38

-Your idea of...

-Well done!

-Super.

-..food heaven. Dive in.

1:27:381:27:43

-Got knives, forks.

-Proper food.

-Yeah.

-Proper food, dive in.

1:27:431:27:46

-Beautiful.

-There you go, dive in to that.

-I will. Lovely.

1:27:461:27:49

There we go, we've got some wine to go with this. Cheers.

1:27:491:27:52

We've got some great wine to go with this.

1:27:521:27:54

Susie's chosen a brilliant Merlot. Brilliant.

1:27:541:27:58

Have a slice of that and then go and watch the rugby,

1:27:581:28:00

-that's what it's all about.

-Is it heaven?

-Yeah, that is heaven.

1:28:001:28:03

All you need is that and watch the rugby.

1:28:031:28:04

It's better than watching the cricket,

1:28:041:28:06

and watching us get beat again, isn't it?

1:28:061:28:08

Come on, ladies.

1:28:081:28:09

A proper pie there for Phil, and luckily for him,

1:28:141:28:17

he didn't face a whitewash when it came to the heaven and hell vote.

1:28:171:28:20

That's all we've got time for this week,

1:28:201:28:21

but I hope you've enjoyed taking a look back through the

1:28:211:28:24

Saturday Kitchen archives, and don't forget, if you fancy giving any

1:28:241:28:26

of today's studio recipes a try, then head over to the BBC website.

1:28:261:28:30

Enjoy the rest of your day, and we'll see you next week.

1:28:301:28:32