0:00:02 > 0:00:04Good morning. We've got a jam-packed show for you today,
0:00:04 > 0:00:06with a posh breakfast, an Italian classic,
0:00:06 > 0:00:08and a Cornish tradition all brought together
0:00:08 > 0:00:10with a sprinkle of celebrity guests and top chefs.
0:00:10 > 0:00:12So, forget about the chores, make yourself comfy
0:00:12 > 0:00:15and enjoy another serving of Saturday Kitchen Best Bites.
0:00:36 > 0:00:38Welcome to the show.
0:00:38 > 0:00:40Now, don't go anywhere because for the next 90 minutes
0:00:40 > 0:00:43we've been digging through the Saturday Kitchen archives
0:00:43 > 0:00:46to bring you some of the best moments from years gone by.
0:00:46 > 0:00:50Coming up, comedian Katherine Ryan enjoys the mix of sweet and savoury
0:00:50 > 0:00:53as she tucks into a fig tarte Tatin with honey-glazed duck
0:00:53 > 0:00:55and Puy lentils.
0:00:55 > 0:00:57Adriana Trigiani is cooking up a storm in the kitchen
0:00:57 > 0:01:01with a classic Italian dish of braciole.
0:01:01 > 0:01:03She makes a paste of parsley, basil, breadcrumbs, garlic
0:01:03 > 0:01:06and Parmesan, spreads it over rump steak
0:01:06 > 0:01:08before rolling and cooking in tomato sauce -
0:01:08 > 0:01:11served alongside a blood orange salad.
0:01:11 > 0:01:15Tristan Welch is here with a twist on a traditional Cornish dish,
0:01:15 > 0:01:18as he makes his version of a stargazy pie.
0:01:18 > 0:01:21He makes a pie filling of sardines, quails' eggs, bacon and onions
0:01:21 > 0:01:25covered in a mustard sauce and puff pastry lid -
0:01:25 > 0:01:29finishing off the dish with the heads and the tails of the sardines.
0:01:29 > 0:01:31And then it's time for the Saturday Kitchen omelette challenge
0:01:31 > 0:01:34as Michael Caines takes on Stuart Gillies
0:01:34 > 0:01:36to try and knock him off the top spot.
0:01:36 > 0:01:39And then Swedish chef Niklas Ekstedt is here
0:01:39 > 0:01:41with a spectacular Scandinavian dish.
0:01:41 > 0:01:44He's causing alarm in the studio as he sets fire to juniper wood,
0:01:44 > 0:01:47before smoking cured cod fillets,
0:01:47 > 0:01:49and serves with potato, apple and frisee salad
0:01:49 > 0:01:51and an anchovy mustard dipping sauce.
0:01:51 > 0:01:54And finally, I have the pleasure of making Alistair McGowan
0:01:54 > 0:01:57face his food heaven or his food hell.
0:01:57 > 0:02:00Will he get food heaven - lemon cake with lemon curd, meringue,
0:02:00 > 0:02:02lemon cream and popcorn dust,
0:02:02 > 0:02:05or his food hell - pork chop with Thai red cabbage?
0:02:05 > 0:02:08Two comforting winter warmers, but which one did he get?
0:02:08 > 0:02:10You're going to have to wait till the end of the show to find out.
0:02:10 > 0:02:13Plus, we've been digging through the BBC archives to bring you
0:02:13 > 0:02:15some classic moments from Rick Stein and Keith Floyd.
0:02:15 > 0:02:18But, before all that, it's over to Jason Atherton
0:02:18 > 0:02:20who's making bacon and eggs.
0:02:20 > 0:02:24But as we all know with Jason, it won't be a simple fry up.
0:02:24 > 0:02:27First up is one of the country's most innovative chefs.
0:02:27 > 0:02:29He's brought with us one of his favourite gadgets this morning.
0:02:29 > 0:02:31- It's the brilliant Jason Atherton. - Morning, James.
0:02:31 > 0:02:34- And the gadget is set over there. - It is.- That's a water bath.
0:02:34 > 0:02:35It's a water bath, yeah.
0:02:35 > 0:02:37So we're going to be cooking the egg in there nice and slow.
0:02:37 > 0:02:40They're in every kitchen nowadays but you can actually buy those
0:02:40 > 0:02:42- domestically now. - This is a home one, yeah.
0:02:42 > 0:02:44Apparently it's the fastest selling home gadget
0:02:44 > 0:02:47- for cooks on the planet at the moment.- Is it? There we go.
0:02:47 > 0:02:49And what are you going to do with it, then?
0:02:49 > 0:02:52So we're going to take the normal egg, we're going to put it in.
0:02:52 > 0:02:54- If you think about how you'd make a hard-boiled egg...- Yeah.
0:02:54 > 0:02:56..we're doing that but at a lot slower temperature,
0:02:56 > 0:02:58so it cooks from the inside out.
0:02:58 > 0:03:00- Now, the key to this thing is the temperature, though.- Yeah.
0:03:00 > 0:03:03- So this is on 62 degrees. 61.9, in fact.- Right.
0:03:03 > 0:03:05- Have you got that?- Yeah.- Right.
0:03:05 > 0:03:09So in goes the egg and we leave that there for an hour and 15 minutes.
0:03:09 > 0:03:12- Seriously?- So, if you want to come back after you've had coffee
0:03:12 > 0:03:15and your chicken curry and chips, then we'll have it ready for you.
0:03:15 > 0:03:17THEY LAUGH
0:03:17 > 0:03:18An hour and 15 minutes.
0:03:18 > 0:03:20So, James, you're going to make the tomato compote.
0:03:20 > 0:03:23I'm presuming that's hard-boiled after an hour and 15 minutes, is it?
0:03:23 > 0:03:26- Soft-boiled.- No, it's very, very soft-boiled.- Is it?- Yeah.
0:03:26 > 0:03:28- Soft-boiled. - I could do that in three.
0:03:28 > 0:03:31THEY LAUGH
0:03:31 > 0:03:34- Right.- So, I'm going to make the mushroom puree
0:03:34 > 0:03:35- for the middle of the plate. - Yep.
0:03:35 > 0:03:37You're going to make the tomato compote.
0:03:37 > 0:03:39So we've just got some de-seeded tomatoes.
0:03:39 > 0:03:42- We've blanched them and taken the skins off.- Yeah.
0:03:42 > 0:03:44But the idea behind this slow-cooking
0:03:44 > 0:03:46at a particular lower temperature -
0:03:46 > 0:03:48it doesn't cook any more with the egg yolk.
0:03:48 > 0:03:51You can leave it in there slightly longer as well, can't you?
0:03:51 > 0:03:53Once you've gone past that, you can hold it for another 20 minutes
0:03:53 > 0:03:56after that, and then after that it starts to go a little bit over.
0:03:56 > 0:03:59But it has this really unusual texture, which is fantastic.
0:03:59 > 0:04:01And that's the whole point of it.
0:04:01 > 0:04:03- So we've got two sauces going with this, then.- Yeah.
0:04:03 > 0:04:06We've got the tomato one here with a little bit of garlic and shallot.
0:04:06 > 0:04:09- What have you got?- I've got mushrooms - so just your standard
0:04:09 > 0:04:11field mushrooms, I've got some more shallots,
0:04:11 > 0:04:12just a little bit of garlic.
0:04:12 > 0:04:14and we're just going to get these in the pan
0:04:14 > 0:04:15and get these cooked down quite quick
0:04:15 > 0:04:17with a little bit of fresh cream.
0:04:17 > 0:04:19Then we're just going to blend it and that'll be ready to go.
0:04:19 > 0:04:21- Is a field mushroom a mushroom? - Yes.
0:04:21 > 0:04:24I know it's a mushroom, but is it just a mushroom?
0:04:24 > 0:04:26Are all mushrooms field mushrooms?
0:04:26 > 0:04:29- Are all mushrooms what, sorry? - Are all mushrooms field mushrooms?
0:04:29 > 0:04:32What's the difference between a field mushroom and a mushroom, is what I'm asking.
0:04:32 > 0:04:35- Some obviously grow in forests as well but they're wild mushrooms.- Oh.
0:04:35 > 0:04:38And this one grows in a field, so it's a field mushroom.
0:04:38 > 0:04:42- JAMES LAUGHS - Thanks for that.
0:04:42 > 0:04:43- Right.- So in go the mushrooms.
0:04:43 > 0:04:46So is this the kind of dish that you've got on your menu now?
0:04:46 > 0:04:47Yeah, this is on our tasting menu
0:04:47 > 0:04:49and also on our a la carte menu at the moment.
0:04:49 > 0:04:53And it's turned into one of our signature dishes.
0:04:53 > 0:04:55So it's doing really well.
0:04:55 > 0:04:57And it's something I invented.
0:04:57 > 0:04:58I like to play on words -
0:04:58 > 0:05:01so at the restaurant I just call it an English breakfast
0:05:01 > 0:05:04and let people be surprised by what we give them, you know?
0:05:04 > 0:05:07But you've still got the bacon, the mushrooms and everything else?
0:05:07 > 0:05:08Yeah, yeah. The bacon's going to go in now.
0:05:08 > 0:05:10- The fried bread I'm assuming is the croutons.- Yeah.
0:05:10 > 0:05:13So if you can do the croutons for me when you've done that.
0:05:13 > 0:05:16- I'll do that.- Just standard white bread, dice it into nice cubes.
0:05:16 > 0:05:17We'll fry it like we would do normally
0:05:17 > 0:05:20- if we're doing fried bread at home. - Right.
0:05:20 > 0:05:24And then with the bacon we're just using cured-dried streaky bacon.
0:05:24 > 0:05:27Sliced nice and thin. We're going to stick it in the oven
0:05:27 > 0:05:32on a low temperature just so it cooks. Probably about 110 degrees.
0:05:32 > 0:05:34- Now you do this... - Nice and crispy.
0:05:36 > 0:05:39Now, you've mentioned this machine being one of the biggest
0:05:39 > 0:05:43sellers around at the moment. This is the domestic version.
0:05:43 > 0:05:47The commercial ones were about £1,000 when they first started off.
0:05:47 > 0:05:50- But every kitchen's got one of these now.- Yeah.
0:05:50 > 0:05:52But the difference is you can cook eggs in there,
0:05:52 > 0:05:55but also a lot of people cook fish and lamb...
0:05:55 > 0:05:56- Pork belly, everything.- Yeah.
0:05:56 > 0:05:58You know, you can cook anything you like in it.
0:05:58 > 0:06:01- The idea is it just keeps things more moist.- Yeah.
0:06:01 > 0:06:05In the UK we seem to call it this boil-in-the-bag thing,
0:06:05 > 0:06:07but the actual technique of it... The French call it sous-vide.
0:06:07 > 0:06:10- That's right.- It's actually a very clever technique, isn't it?- Yeah.
0:06:10 > 0:06:12I mean, we do pork belly at the restaurant...
0:06:12 > 0:06:13It doesn't work for everything.
0:06:13 > 0:06:16I'm not a big fan of fish in it but some chefs like to put fish in it.
0:06:16 > 0:06:18I find the texture unpleasant.
0:06:18 > 0:06:20But when you do pork belly with a little bit of duck fat inside it,
0:06:20 > 0:06:23- it's so tender...- Yeah. - ..that it's just fantastic.
0:06:23 > 0:06:26And it just saves time. It helps in a professional environment.
0:06:26 > 0:06:29It helps to speed things up. So it's got to be a good thing.
0:06:29 > 0:06:33- You must use one as well, don't you? - Yeah, a few, actually.
0:06:33 > 0:06:35There you go. So we're going to add cream to that.
0:06:35 > 0:06:38Right, we've got our tomatoes here. Run through what we've got in there.
0:06:38 > 0:06:41So all we've got in - we've got a little bit of shallot,
0:06:41 > 0:06:44our wild mushrooms... Sorry, field mushrooms.
0:06:44 > 0:06:48- We're cooking those down.- Can I just ask a question about that thing?
0:06:48 > 0:06:51- What, sorry?- That think you're banging on about over there.
0:06:51 > 0:06:54- Yeah?- It just hot water in a tub? - Yes.- Yeah.
0:06:55 > 0:06:59- This is all the rage, is it, in cooking?- This is it.
0:06:59 > 0:07:03However, a member of my family... I will not name them.
0:07:03 > 0:07:06..did actually phone up when I mentioned doing this in one...
0:07:06 > 0:07:09In my restaurant they came in and I've got one of these
0:07:09 > 0:07:13and they turned round and said they had a go in their footbath.
0:07:13 > 0:07:16A foot spa doesn't have the same effect as that, right?
0:07:16 > 0:07:19The idea of this is that it's constantly at that temperature
0:07:19 > 0:07:22and you can alter the temperature, but the idea is you cook it at
0:07:22 > 0:07:25- that temperature bang on, isn't it, really?- Yes, absolutely.
0:07:25 > 0:07:27It holds it at the perfect temperature.
0:07:27 > 0:07:30- That temperature will never, ever change.- Right.
0:07:30 > 0:07:32A bit like putting a pan of water on the hob and just leaving
0:07:32 > 0:07:34the gas where it is.
0:07:34 > 0:07:36THEY LAUGH
0:07:36 > 0:07:40- Except you're 1,000 quid down, yeah? - Exactly!
0:07:40 > 0:07:42- Similar to that.- Yeah, similar. - I get it, I get it now.
0:07:42 > 0:07:45- I see the appeal now.- Yep.
0:07:46 > 0:07:48- Right.- Right, so...- Mushrooms.
0:07:48 > 0:07:51- We've got trompettes. - Have you washed these, there?
0:07:51 > 0:07:53I've watched them. It's the only mushroom I wash.
0:07:53 > 0:07:56Normally I just spray them with water and then brush them
0:07:56 > 0:07:58but black trompettes get all the dust and the dirt inside,
0:07:58 > 0:08:01- so it's good to give them a good wash, you know?- Yeah.
0:08:01 > 0:08:02So, they've gone in.
0:08:02 > 0:08:06Trompette de la mort meaning the mushroom of death, aren't they?
0:08:06 > 0:08:09- That's it, mushroom of death. - You're selling this.
0:08:09 > 0:08:11- They're the mushrooms of death. - Yeah.- Are they?
0:08:11 > 0:08:13Yeah, and you're the first one...
0:08:13 > 0:08:14Should you be the cooking with those?
0:08:14 > 0:08:17Right, the croutons are happening over here.
0:08:17 > 0:08:20You want, in this tomato mixture, you want the mustard
0:08:20 > 0:08:22- and some vinegar.- Yeah.
0:08:22 > 0:08:24And then, just to sharpen it up, yeah?
0:08:25 > 0:08:27Give it a little bit more flavour.
0:08:27 > 0:08:30Sorry, James, I'm just going to put my mushroom puree in here.
0:08:31 > 0:08:32I'll season this up as well.
0:08:35 > 0:08:36There you go.
0:08:36 > 0:08:38Now, tell us about your restaurant, then,
0:08:38 > 0:08:40because it's got the restaurant,
0:08:40 > 0:08:43but then you've got function rooms and all manner of stuff.
0:08:43 > 0:08:46But this is your own new venture, isn't it, really?
0:08:46 > 0:08:49Well, we've been open ten months now, and it's been a lifelong...
0:08:49 > 0:08:53- Is the egg done yet?- No, no, we've got another hour and 17...
0:08:53 > 0:08:55No, an hour and ten minutes, yeah.
0:08:55 > 0:08:57I thought in ten months you were opening.
0:08:57 > 0:08:59All right, so that's on.
0:08:59 > 0:09:01Yeah, and it's just been a lifelong dream to have my own restaurant.
0:09:01 > 0:09:04And after 25 years of working for other chefs, I've finally
0:09:04 > 0:09:07got my own establishment where I can sort of express myself.
0:09:07 > 0:09:09- Do your own thing.- Yeah.
0:09:09 > 0:09:11- I'll do that, you can do the sauce. - OK.
0:09:11 > 0:09:13- That's it.- Have you got that?
0:09:13 > 0:09:16- Do you want to show us this egg, then?- Yeah.
0:09:16 > 0:09:17Do you want to get those out?
0:09:20 > 0:09:21I'll get this lot ready for you.
0:09:23 > 0:09:25So I'll put this back onto...
0:09:25 > 0:09:27I can use that pan again, James, to put the mushroom puree.
0:09:27 > 0:09:29Do you know, James, you know
0:09:29 > 0:09:31when you were tossing things when those flames happened?
0:09:31 > 0:09:34- What's that?- You know when you were tossing and those flames came out?
0:09:34 > 0:09:37I always get quite excited when I see that. How do you actually do it?
0:09:37 > 0:09:40- I've never managed to do that. - How do you do what?
0:09:40 > 0:09:43- Get the fire to come out, the flames and stuff.- Well, you just do that.
0:09:44 > 0:09:47Yeah, but with the flames.
0:09:47 > 0:09:49- I can do that, that's doing it without the flame.- Right.
0:09:49 > 0:09:51It's the flames that's impressing me, not just the...
0:09:51 > 0:09:53All right, I'll show you in a minute.
0:09:53 > 0:09:56I'm going to do these pancakes in about ten minutes, all right?
0:09:56 > 0:09:57And I'll show you that.
0:09:57 > 0:09:59We've got Crepes Suzette, so that kind of stuff.
0:09:59 > 0:10:03- I need about five of those, just pick the nice ones out.- OK.
0:10:03 > 0:10:06Right, we're going to do the egg. Where's my water? Here we go.
0:10:06 > 0:10:07- So the bacon's here.- Yeah.
0:10:09 > 0:10:12In we go like that, so we're going to take the eggs out.
0:10:12 > 0:10:14We'll crack a couple, see how we get on.
0:10:15 > 0:10:17That's it.
0:10:17 > 0:10:19- Right.- In we go, like so.
0:10:20 > 0:10:21Moment of truth.
0:10:25 > 0:10:27Grab me the other one, James.
0:10:28 > 0:10:31That's it, that's the one. We've got one.
0:10:31 > 0:10:35Right, so now we're ready to plate. So we take the tomato compote.
0:10:37 > 0:10:39- I'll season this up for you.- Yeah.
0:10:39 > 0:10:40- Pass me a spoon, James.- Yeah.
0:10:41 > 0:10:43- Thank you.- There you go.
0:10:43 > 0:10:45So, the tomato compote goes in the middle.
0:10:45 > 0:10:48- Full of questions this morning. - Like so.
0:10:48 > 0:10:50I thought you were doing those eggs in the other thing.
0:10:50 > 0:10:53Yeah, the eggs, they've been in. They've cooked in there.
0:10:53 > 0:10:55Why have you put other eggs in there, then?
0:10:55 > 0:10:56THEY LAUGH
0:10:56 > 0:10:59Is that a special 800 quid bowl you've got there, is it?
0:10:59 > 0:11:02- These are the ones that went in an hour ago.- Are they?- Yeah.- Oh.
0:11:02 > 0:11:05- So these are the ones we did earlier.- I see.
0:11:05 > 0:11:07On goes the mushroom puree, like so.
0:11:09 > 0:11:10And we're going to take out our egg.
0:11:12 > 0:11:15So we just... You see how softly poached that is?
0:11:15 > 0:11:16Yeah.
0:11:16 > 0:11:20- That costs you £1,000. - Very softly poached, that.
0:11:20 > 0:11:23A little bit of pepper and salt on top like so.
0:11:23 > 0:11:25- Just put a bit of parsley on for me, James.- Yeah.
0:11:26 > 0:11:29Then we add the trompettes of death.
0:11:31 > 0:11:34- There you go, for you.- Why are they called trompettes of death?
0:11:34 > 0:11:38- I missed that. - Because they're special for you.
0:11:38 > 0:11:42- So, a few little croutons around like so.- A bit of parsley.
0:11:42 > 0:11:45And now it's starting to look like a full English breakfast.
0:11:45 > 0:11:48Not a Welsh breakfast, a full English breakfast.
0:11:49 > 0:11:52- And that is our...- No, it's not yet.
0:11:52 > 0:11:55Sorry, no, no, we forgot the white truffle.
0:11:55 > 0:12:00And then on goes the white truffle for the last bit.
0:12:00 > 0:12:02This is a spring truffle, isn't it?
0:12:02 > 0:12:04Yeah, these are in season for about four or five weeks
0:12:04 > 0:12:06this time of year and they just taste magnificent.
0:12:06 > 0:12:09So it's a spring white truffle. On they go like so.
0:12:09 > 0:12:12And that is our full English breakfast.
0:12:14 > 0:12:16So, a promising social star.
0:12:17 > 0:12:18Have a go at that at home.
0:12:24 > 0:12:25You get to try it.
0:12:27 > 0:12:29- One between four, is it?- Yes.
0:12:29 > 0:12:33- Dive into that, then. - Shall I pass it on?
0:12:33 > 0:12:37- No! You've got to try it. - Really? All right, OK.
0:12:37 > 0:12:40Tell us what you think. This is on your tasting menu as well.
0:12:40 > 0:12:43- It's on the tasting menu, a smaller version.- Yeah, right.
0:12:43 > 0:12:46- Oh, that's incredibly softly poached.- Yeah.
0:12:46 > 0:12:48These are becoming more and more popular, I have to say,
0:12:48 > 0:12:50but people have got to know what to do with them,
0:12:50 > 0:12:52- that's the problem.- Yeah.
0:12:55 > 0:12:57- Is that a good egg? - It's a good egg.
0:12:57 > 0:12:59Worth £1,000?
0:12:59 > 0:13:02- I'd pay a grand for that. - There you go, OK!
0:13:07 > 0:13:09Even though he said he'd play a grand for it,
0:13:09 > 0:13:11I'm not sure Rhod's convinced on Jason's egg.
0:13:11 > 0:13:14But what an incredible breakfast and a great start to the show.
0:13:14 > 0:13:18Coming up, Katherine Ryan is served an unusual mix of sweet and savoury
0:13:18 > 0:13:21as she tucks into fig tarte Tatin with confit honeyed duck.
0:13:21 > 0:13:24But first, it's over to Rick Stein, who's in Croatia sampling the
0:13:24 > 0:13:28local lamb before giving his take on a traditional Croatian pot roast.
0:13:32 > 0:13:34Not very far from Split, up in the mountains,
0:13:34 > 0:13:38there's a village called Zrnovnica. I hope I've said that right.
0:13:38 > 0:13:41It's a very special place because there's a little
0:13:41 > 0:13:44tavern there that's renowned for its roast lamb.
0:13:46 > 0:13:49What I've discovered about this restaurant right up
0:13:49 > 0:13:53in the mountains, a bit of a local secret where they do fantastic lamb.
0:13:54 > 0:13:57Apparently, if you haven't tasted the lamb, you haven't lived.
0:13:58 > 0:14:01Now, the thing is that the guy that owns the restaurant
0:14:01 > 0:14:03doesn't want us to be there.
0:14:03 > 0:14:08He's got 26 lambs to roast today, so the last thing
0:14:08 > 0:14:12he wants is a blinking camera crew getting in the way.
0:14:12 > 0:14:16But we really want to see this being cooked and he does it in two ways,
0:14:16 > 0:14:19first of all on a spit, but the way that really
0:14:19 > 0:14:23interests me is under a lid called a peka,
0:14:23 > 0:14:26a steel lid which he covers in coal,
0:14:26 > 0:14:31and apparently that makes the lamb really crisp and golden.
0:14:32 > 0:14:33I can't wait.
0:14:40 > 0:14:43- Hi.- This is my father, Dondo.
0:14:43 > 0:14:46- Very nice to meet you. Dondo.- Yes. - Good, let's have a look.
0:14:46 > 0:14:49THEY SPEAK CROATIAN
0:14:53 > 0:14:54Good Lord!
0:14:56 > 0:14:57God, that is fantastic.
0:14:57 > 0:15:00I've just been thinking about this ever since I got off the boat.
0:15:00 > 0:15:02Gosh, it's making me...
0:15:03 > 0:15:06For me, the more rugged the cooking, the better a lamb,
0:15:06 > 0:15:11and this is sensational. It's going to be absolutely lovely.
0:15:12 > 0:15:15I can't talk any more, I can't see!
0:15:17 > 0:15:22It's simply cooked with onion, carrots, salt aplenty, pepper
0:15:22 > 0:15:27and potatoes, a lot of those well seasoned, plus lard, and that's it.
0:15:30 > 0:15:34And then, well, words fail me, largely because of the smoke intake.
0:15:34 > 0:15:38But, look, anyone who likes a good pot roast will love this.
0:15:42 > 0:15:44He's just put the... Excuse me.
0:15:44 > 0:15:47He's just put the dish on the hot surface there,
0:15:47 > 0:15:53covered it with a lid and then he's putting hot coals all over the top.
0:15:55 > 0:15:58So this is what's going to give it this lovely crisp finish,
0:15:58 > 0:15:59golden crisp finish.
0:16:08 > 0:16:10I love cooking this at home.
0:16:10 > 0:16:12People say, "How do you cook that, Rick?"
0:16:12 > 0:16:15I say, "Well, I discovered a secret from the shepherds
0:16:15 > 0:16:18"of the Mosor Mountains in Croatia."
0:16:18 > 0:16:19It's timeless.
0:16:22 > 0:16:24Thank you very much.
0:16:24 > 0:16:27- Is that all for me?- Yeah. It is.
0:16:27 > 0:16:31No, it's not, it's for the crew, too.
0:16:31 > 0:16:33But I get the best bits.
0:16:33 > 0:16:34Well, here we go.
0:16:34 > 0:16:36I've been watching this being prepared
0:16:36 > 0:16:39and the bit I love the best is the skin.
0:16:45 > 0:16:49That's simply the best piece of roast lamb I've ever tasted.
0:16:49 > 0:16:51I mean, it's not just about the quality of the lamb,
0:16:51 > 0:16:55it's very young lamb, so it's sweet, it's very nicely seasoned.
0:16:55 > 0:17:01But it's the smoke, it just tastes of wood. It is sensational.
0:17:01 > 0:17:03And they serve the lamb with these lovely spring onions which
0:17:03 > 0:17:07you dip in salt, eat some of the lamb and then eat a bit of onion.
0:17:09 > 0:17:10Mm.
0:17:17 > 0:17:23This is pasticada, pot-roasted beef with prunes and a few figs.
0:17:26 > 0:17:30Pasticada, it's Croatia's favourite dish.
0:17:30 > 0:17:31It's their national dish,
0:17:31 > 0:17:34it's their homesick dish, you know, the one you sort of think,
0:17:34 > 0:17:38"What would I give for some roast beef or some fish and chips?"
0:17:38 > 0:17:42Well, if you're Croatian, "What would I give for a nice pasticada?"
0:17:44 > 0:17:48Well, I'm larding this piece of beef with garlic for flavour
0:17:48 > 0:17:51and bacon for fat because as it cooks,
0:17:51 > 0:17:54it cooks over a long time, I don't want it to dry out.
0:17:59 > 0:18:01I'm pleased that larding is over.
0:18:01 > 0:18:05I'm now adding about 60ml of red wine vinegar
0:18:05 > 0:18:09and I'm going to leave that to marinade for a couple of hours.
0:18:09 > 0:18:12Then, in a hot pan, a really hot pan with olive oil,
0:18:12 > 0:18:15I'm searing the beef to give it a bit of colour,
0:18:15 > 0:18:18and I think searing meat enhances the flavour, too.
0:18:21 > 0:18:23That beef has got a lovely colour on it now.
0:18:23 > 0:18:26And you can see my larding there,
0:18:26 > 0:18:28so in there, with all these lovely vegetables -
0:18:28 > 0:18:32tomato, carrot, onion, celery -
0:18:32 > 0:18:34and I'll just get some herbs,
0:18:34 > 0:18:38some rosemary and bay leaf to put on the top there, that will
0:18:38 > 0:18:43smell really nice as it's cooking, and a deep, dark Greek red wine.
0:18:43 > 0:18:49If I was in Croatia I'd be using Dingac, which is really dark red,
0:18:49 > 0:18:52that's very important in this dish, and lots of it.
0:18:56 > 0:19:01So, now into a moderate oven, about 170, 180 degrees,
0:19:01 > 0:19:05for about one hour. And then I'm going to take the lid off
0:19:05 > 0:19:07and add the fruit. There we go.
0:19:08 > 0:19:11That's looking quite nice. Now to add the fruit.
0:19:11 > 0:19:13So, apple, prunes and figs.
0:19:18 > 0:19:21This is a dish, I think, where east meets west.
0:19:21 > 0:19:24Using meat and sweet things together,
0:19:24 > 0:19:30it goes back centuries, and pasticada is sweet, fruity stew.
0:19:30 > 0:19:33Actually, it just means "stew from the pastures".
0:19:39 > 0:19:42I'm back in the oven now for about another 45 minutes.
0:19:54 > 0:19:56Well, this is a bit tense for me
0:19:56 > 0:19:59because I have had not much luck with these long slow-cooked
0:19:59 > 0:20:02pieces of beef, they've always been a bit dry.
0:20:03 > 0:20:06Actually, this one's looking not too bad.
0:20:06 > 0:20:09I'm pleased that I chose the chuck joint.
0:20:09 > 0:20:11Yes, I like the look of that.
0:20:18 > 0:20:19And this is a lot better.
0:20:19 > 0:20:23I mean, this looks absolutely lovely - the juice, the fruit,
0:20:23 > 0:20:26you can see the figs, the prunes, the apple, the onion.
0:20:28 > 0:20:30And now some gnocchi just to complete the dish.
0:20:33 > 0:20:34Fab.
0:20:39 > 0:20:41Great stuff, and that dish looked really interesting.
0:20:41 > 0:20:44Prunes and figs are available all year round, of course,
0:20:44 > 0:20:46and these days there's lots of different recipes
0:20:46 > 0:20:48you can do with them. I'm going to show you a variant
0:20:48 > 0:20:50on a classic, really, a classic tarte Tatin,
0:20:50 > 0:20:55which is a classic apple tart which was invented by the Tatin sisters.
0:20:55 > 0:20:56It was actually invented...
0:20:56 > 0:21:00They made a tart, they brought it out of the oven,
0:21:00 > 0:21:03it fell onto the floor, and ten-second rule, picked it up,
0:21:03 > 0:21:04turned it over, served it,
0:21:04 > 0:21:06and that's where the tarte Tatin was invented.
0:21:06 > 0:21:09An upside-down apple tart, the only one that you can make like that.
0:21:09 > 0:21:11So, I'm going to make it out of figs, really,
0:21:11 > 0:21:14but you start to off with sugar and you make a caramel in a pan,
0:21:14 > 0:21:17and then we're going to add a bit of butter to that
0:21:17 > 0:21:20and make this into a classic little tarte Tatin with puff pastry.
0:21:20 > 0:21:23With this tarte Tatin, I'm going to serve it with a confit of duck,
0:21:23 > 0:21:25which is in here, which is duck legs.
0:21:25 > 0:21:27Confit means a little bit of salt,
0:21:27 > 0:21:29particularly where duck is concerned,
0:21:29 > 0:21:33but then it's then cooked in duck fat, which this is, all right?
0:21:33 > 0:21:36So you basically just immerse it in duck fat,
0:21:36 > 0:21:39that's the confit side of it, and you get this amazing flavour.
0:21:39 > 0:21:41We just drizzle that with some honey and I'm going to roast that
0:21:41 > 0:21:45in the oven and I'm going to serve this with some lentils over the top.
0:21:45 > 0:21:48Now, I don't know where to start, really, about your career.
0:21:48 > 0:21:50But let's talk about the tour first of all,
0:21:50 > 0:21:52because you're about to embark on your third tour.
0:21:52 > 0:21:54- So tell us about that. It's exciting.- Yeah.
0:21:54 > 0:21:56- Three tours down.- Oh, it's great.
0:21:56 > 0:21:58So, I love travelling the UK, I think
0:21:58 > 0:22:01comedy is a conversation and I like to meet people
0:22:01 > 0:22:05and chat to them and get to see all kinds of places.
0:22:05 > 0:22:07You have a beautiful country, you really do.
0:22:07 > 0:22:11This one's called Kathbum, which is what my family called me growing up.
0:22:11 > 0:22:14- Right.- It's also just kind of a cool name, Kathbum.
0:22:14 > 0:22:17So, what's different about this tour than the others, really?
0:22:17 > 0:22:20- People come to this one.- Right! LAUGHTER
0:22:20 > 0:22:22This one is introspective.
0:22:22 > 0:22:25It's about my life and going back home,
0:22:25 > 0:22:28but it's also the same stuff that I've been
0:22:28 > 0:22:31doing on television in the UK, which is celebrity stuff,
0:22:31 > 0:22:35pop culture references, just jokes, being a little bit mean
0:22:35 > 0:22:38but always on the right side of wrong, I think.
0:22:38 > 0:22:41It seems to me that, as comedians, you do the hard work,
0:22:41 > 0:22:45and you spend a lot of time in the pubs in town, in London.
0:22:45 > 0:22:47Came over, what, ten years ago now?
0:22:47 > 0:22:49I've been in the UK for ten years, nearly.
0:22:49 > 0:22:50So you've done the grounding.
0:22:50 > 0:22:53But what was that like, really, particularly as a female comedian?
0:22:53 > 0:22:56Because the timing was absolutely perfect for you, really.
0:22:56 > 0:22:57You mustn't have known that back then.
0:22:57 > 0:23:00Yeah, I really think if you've been doing comedy,
0:23:00 > 0:23:03especially if you are a lady, at this time it's almost like
0:23:03 > 0:23:07the .com boom where all of a sudden everybody was on the internet.
0:23:07 > 0:23:10All of a sudden, people are like, "Oh, women are funny.
0:23:10 > 0:23:12"Isn't it adorable that they are realising that?"
0:23:12 > 0:23:17But, um... It's great. It's done me a lot of favours too.
0:23:17 > 0:23:20I like being different. I have an accent in this country.
0:23:20 > 0:23:25Did that help you when it comes to do comedy? Does that help at all?
0:23:25 > 0:23:27Maybe. Who knows if I'm funny at all,
0:23:27 > 0:23:28or if I just sound like a monkey.
0:23:28 > 0:23:31- I don't know. I don't care.- But...
0:23:31 > 0:23:34Is there such a thing, is it as big as it is in Canada,
0:23:34 > 0:23:35where you're from?
0:23:35 > 0:23:37I mean, in my own personal experience,
0:23:37 > 0:23:40which is not great, because I've been away for so long,
0:23:40 > 0:23:43I found that there weren't as many comedy clubs
0:23:43 > 0:23:44for people starting out.
0:23:44 > 0:23:47Here in the UK, it's such a pub culture,
0:23:47 > 0:23:49and people pay to see live music and art,
0:23:49 > 0:23:51and the spoken word and comedy,
0:23:51 > 0:23:52so when you are starting,
0:23:52 > 0:23:55you can do a gig every single night of the week.
0:23:55 > 0:23:56And that's how you get better.
0:23:56 > 0:23:58But do you find the audience is very different?
0:23:58 > 0:24:01Because there is, you know, particularly...
0:24:01 > 0:24:03How do you find that? The North and South? Do you find that?
0:24:03 > 0:24:07- Do you have to adapt and change? - I love the North. No, I mean...
0:24:07 > 0:24:10My show is my show, and the people who like it kind of find me.
0:24:10 > 0:24:14And they're so friendly in the North. They are more Canadian.
0:24:14 > 0:24:15They're happy to see you.
0:24:15 > 0:24:18They're happy that you have come to see them.
0:24:18 > 0:24:22I love London audiences too. I mean, I just love living over here.
0:24:22 > 0:24:24- I have a British mum.- Yeah?
0:24:24 > 0:24:26I'm really lucky that I moved here
0:24:26 > 0:24:28and became a British comic, really.
0:24:28 > 0:24:30Because, I mean, when you speak to comedians,
0:24:30 > 0:24:32it's kind of something that they've wanted to do.
0:24:32 > 0:24:34But for you, you did it, I don't suppose you realised that
0:24:34 > 0:24:37because you did a Jack-of-all-trades when you were younger, didn't you?
0:24:37 > 0:24:39- I did.- Right.
0:24:39 > 0:24:43- I mean, I went to uni because that's a responsible thing to do.- Yeah.
0:24:43 > 0:24:47And I just grew up in this household where
0:24:47 > 0:24:50I had really cool powerful women. My mum and my grandma and everybody.
0:24:50 > 0:24:53It never even occurred to me that there were things
0:24:53 > 0:24:56that would be more difficult than other things for me to do.
0:24:56 > 0:24:58So for a while, I wanted to be a doctor,
0:24:58 > 0:25:01and I was really academic in school, and then, for a while,
0:25:01 > 0:25:03I was a presenter, and then I worked in restaurants
0:25:03 > 0:25:04and I...
0:25:04 > 0:25:06I just...
0:25:06 > 0:25:09It never occurred to me that I couldn't or shouldn't be a comedian.
0:25:09 > 0:25:10Because you worked in a very...
0:25:10 > 0:25:12You mentioned restaurants,
0:25:12 > 0:25:14you worked in a very famous American restaurant chain.
0:25:14 > 0:25:19- Is it too early to say Hooters? - No, it's fine.- I worked at Hooters.
0:25:19 > 0:25:21- I've been there. - How did you like it?
0:25:21 > 0:25:23I only went 16 times, but it's...
0:25:23 > 0:25:25Yeah.
0:25:25 > 0:25:29- Apparently...- Just doing research. - Amazing chicken wings.
0:25:29 > 0:25:31- Great chicken wings. - Do you know what?
0:25:31 > 0:25:33It is a family restaurant, kids eat free on weekends,
0:25:33 > 0:25:37and I was going to uni, I was doing a ton of things,
0:25:37 > 0:25:39and I met a lot of really cool people working there.
0:25:39 > 0:25:40A lot of really strong women.
0:25:40 > 0:25:43Not the kind that you would think, maybe, stereotypically worked there.
0:25:43 > 0:25:46You say it as well, but I was reading about you last night.
0:25:46 > 0:25:47You owe that place a lot,
0:25:47 > 0:25:50not just in terms of, it must be great,
0:25:50 > 0:25:53because of the stuff that you can pick up in terms of your material
0:25:53 > 0:25:55- for comedy...- Yeah.- ..but also your health as well.
0:25:55 > 0:25:58One of the girls working there who was studying to be a doctor,
0:25:58 > 0:26:01we were all in uni, she looked at my leg and she was like,
0:26:01 > 0:26:03"Oh, you know, you need to get that mole removed."
0:26:03 > 0:26:06And I was like, "No, I don't." She said, "Yeah, that mole is bad."
0:26:06 > 0:26:10And it turned out to be like stage II melanoma,
0:26:10 > 0:26:13so had I not been in orange hot pants,
0:26:13 > 0:26:16let it be a lesson to everyone who is thinking about orange hot pants.
0:26:16 > 0:26:18- They could save your life.- Yeah.
0:26:18 > 0:26:21So you are doing the tour, you are about to embark on it now.
0:26:21 > 0:26:24But also, you're about to embark on something very different,
0:26:24 > 0:26:27something that I actually love watching as well, darts.
0:26:27 > 0:26:29So tell us about that. You must be excited about it.
0:26:29 > 0:26:32Well, I love Comic Relief, and Sport Relief,
0:26:32 > 0:26:34this year they asked me to participate in
0:26:34 > 0:26:36Let's Play Darts For Sport Relief.
0:26:36 > 0:26:38It's something that I wanted to learn about
0:26:38 > 0:26:41and get involved in, and I got to meet the professionals
0:26:41 > 0:26:43and some other comedians, and some celebs,
0:26:43 > 0:26:45and it was really competitive.
0:26:45 > 0:26:49- Really, really, really fun. - But you found yourself...
0:26:49 > 0:26:52- I was watching a little clip of it. You're pretty good at it.- Yeah.
0:26:52 > 0:26:55- Well, it's not that hard.- Right. LAUGHTER
0:26:56 > 0:26:58The bull's-eye, straight in the bull's-eye.
0:26:58 > 0:27:01- Yeah, I did that for you.- Right, OK.
0:27:01 > 0:27:04- How many shots did that take to get right?- That was my first short.
0:27:04 > 0:27:07- Oh, it was your first shot?- Went downhill from there.- Oh, right, OK.
0:27:07 > 0:27:09I think it was cool working with Andy Fordham
0:27:09 > 0:27:11who is the world champion.
0:27:11 > 0:27:15He was so lovely. I mean, these were just the loveliest people.
0:27:15 > 0:27:16You won't remember a show...
0:27:16 > 0:27:19- You won't remember a show called Bullseye, do you?- No.
0:27:19 > 0:27:22I know, because you're into the technology and your tweeting
0:27:22 > 0:27:23- and everything else.- I do.
0:27:23 > 0:27:25You need to finish this and Google Bullseye.
0:27:25 > 0:27:28- It was the greatest darts show ever.- OK.
0:27:28 > 0:27:32- Ever!- So it's like, I've heard it's like a quiz, but it's darts.
0:27:32 > 0:27:34It's more than a quiz. It, it...
0:27:34 > 0:27:36It's the greatest,
0:27:36 > 0:27:38I think it's actually the greatest programme ever.
0:27:38 > 0:27:39- Ever?- Ever. Ever.
0:27:39 > 0:27:43Could you incorporate an element of Bullseye into Saturday Kitchen,
0:27:43 > 0:27:45- do you think?- I've actually got...
0:27:45 > 0:27:48They have this thing called a Bendy Bully which I've got at home.
0:27:48 > 0:27:52I've got an original Bendy Bully. That was what...
0:27:52 > 0:27:54I think you got it when you didn't win.
0:27:54 > 0:27:57If you did win, it was always something random.
0:27:57 > 0:28:00- Like a boat, and you lived about 300 miles away from the sea.- Ah-ha.
0:28:00 > 0:28:02It was always something like that, but you'd need to watch it.
0:28:02 > 0:28:04Look, your little tarte Tatin here.
0:28:04 > 0:28:06So this is your little fig tarte Tatin.
0:28:06 > 0:28:08All I've done with that, is you've got the caramel in here,
0:28:08 > 0:28:10the figs, the puff pastry, you encase it like that.
0:28:10 > 0:28:13You can allow those to cool and then cook them from cold.
0:28:13 > 0:28:16And then, basically, just pop them out
0:28:16 > 0:28:19and you've got this amazing little tarte Tatin.
0:28:19 > 0:28:23- So it just goes to show, you can make a mistake, and be a hero.- Yeah.
0:28:23 > 0:28:25- You drop something on the floor. - Exactly.
0:28:25 > 0:28:27- Which happens quite a lot on the show.- Yeah, me too.
0:28:27 > 0:28:29And then you've got the lovely duck here.
0:28:29 > 0:28:32But I've got this sauce, now, this is the lentils I've got in here.
0:28:32 > 0:28:34A little bit of veg. We've got the sauce in there as well.
0:28:34 > 0:28:38- A tiny bit more sauce, we'll put in.- I love lentils.
0:28:38 > 0:28:40- And then a bit of seasoning.- Mm-hm. - Salt.
0:28:40 > 0:28:43When you're doing the lentils, particularly with the duck,
0:28:43 > 0:28:45because the duck has got a little bit of fat in it, you put -
0:28:45 > 0:28:47this is a good tip - sherry vinegar.
0:28:47 > 0:28:50A tiny bit of sherry vinegar.
0:28:50 > 0:28:52And it must be sherry vinegar. Not malt vinegar.
0:28:52 > 0:28:54But you put a little bit of sherry vinegar in it.
0:28:54 > 0:28:56You put the lentils all the way around.
0:28:56 > 0:28:59- On the dessert?!- It's not a dessert.
0:28:59 > 0:29:00It can be a dessert, if you wish.
0:29:00 > 0:29:02LAUGHTER
0:29:02 > 0:29:04Isn't tarte Tatin like a tart?
0:29:04 > 0:29:07- Yeah, it is.- It's a duck, sort of sweet and...
0:29:07 > 0:29:09Is this one of those things where you guys put steak in pie
0:29:09 > 0:29:10and all that nonsense?
0:29:10 > 0:29:13- This is exactly that, yeah. - Oh, good.- Yeah.
0:29:13 > 0:29:14And then...
0:29:14 > 0:29:16I was thinking that actually, yes,
0:29:16 > 0:29:19- you could actually put just a scoop of ice cream on it.- Oh, my.
0:29:19 > 0:29:22- But then, this is your duck leg. - That looks so good.
0:29:22 > 0:29:23This is delicious,
0:29:23 > 0:29:28which is basically anything that is cooked in duck fat for three hours.
0:29:28 > 0:29:30Especially if that duck has never been fed any bread,
0:29:30 > 0:29:33- and he gets really healthy seeds in his life.- There you go.
0:29:33 > 0:29:36- This is your honey roasted duck confit...- Thank you.
0:29:36 > 0:29:37With fig tarte Tatin.
0:29:37 > 0:29:40- So I just get to have it? - Yeah, just you.- Oh, thanks.
0:29:40 > 0:29:43- OK, I'll try it really quick. Try the lentils.- Tell us what you think.
0:29:43 > 0:29:45So when does the tour start? Before you take a mouthful.
0:29:45 > 0:29:47I've been on tour, it's started,
0:29:47 > 0:29:49and it's going on until the 21st of May.
0:29:49 > 0:29:52- I am at the Hammersmith Apollo. - Best of luck with that.
0:29:52 > 0:29:54- So that will be fun.- Thank you.
0:29:54 > 0:29:57I love lentils. I knew that.
0:29:57 > 0:29:59- Really delicious.- Try that duck.
0:29:59 > 0:30:02- It basically just melts in the mouth. It's amazing.- Oh, my gosh.
0:30:02 > 0:30:04You can actually buy that duck already done as well.
0:30:04 > 0:30:07You can actually buy it in jars and tins, which is good stuff,
0:30:07 > 0:30:09- and then you just cook it. - No.
0:30:09 > 0:30:10- So good.- Happy with that? There you go.
0:30:15 > 0:30:17The horror on Katherine's face there
0:30:17 > 0:30:19when she saw a duck being put on top of her dessert.
0:30:19 > 0:30:22But thankfully, she was won over in the end.
0:30:22 > 0:30:24Now, it's over to Adriana Trigiani
0:30:24 > 0:30:26who is cooking up an Italian treat
0:30:26 > 0:30:28in the form of braciole.
0:30:28 > 0:30:31Not only has she written seven bestselling novels,
0:30:31 > 0:30:33but she is about to direct her first film.
0:30:33 > 0:30:36And has just released a brand-new cookery book
0:30:36 > 0:30:40full of classic Italian recipes from her New York childhood.
0:30:40 > 0:30:42She has flown in from America especially for us.
0:30:42 > 0:30:45And it's brilliant to have her on Saturday Kitchen.
0:30:45 > 0:30:48- It's Adriana Trig-giani. Trig-giani?- Tri-jani. Tri-jani.
0:30:48 > 0:30:49OK, first things...
0:30:49 > 0:30:51What are we cooking?
0:30:51 > 0:30:54OK, first, a little safety. I have a four-year-old moved those.
0:30:54 > 0:30:58- Don't hang your handles over. Or the kids...- OK. Fire away.
0:30:58 > 0:31:01- What are we cooking then? - We are making braciole,
0:31:01 > 0:31:05and braciole is basically a pesto-infused meat roll
0:31:05 > 0:31:08that we make in a classic tomato sauce. Yeah
0:31:08 > 0:31:09And then we slice it thinly,
0:31:09 > 0:31:11and we're going to make some blood oranges
0:31:11 > 0:31:14and a Venetian salad that my grandmother really served
0:31:14 > 0:31:17- with practically every meal. - And this is in your book as well?
0:31:17 > 0:31:21This is in my book. First thing, get that meat nice and...
0:31:21 > 0:31:25- What cut of meat is this?- Well... - Sirloin.- I think this is a sirloin.
0:31:25 > 0:31:29- Yeah.- And we have been hitting it all day. So it's in good shape.
0:31:29 > 0:31:32We just pretend that, you know, it is somebody we don't like.
0:31:32 > 0:31:36All right, now... I'd like you to take these, this is parsley.
0:31:36 > 0:31:37Yeah.
0:31:37 > 0:31:41- And basil. We say bay-sil. - Well, you know. Basil.- Basil.- OK.
0:31:41 > 0:31:45So go ahead, if you would chop that up really fine for me
0:31:45 > 0:31:49- and put that here. And this is breadcrumb.- Yeah.
0:31:49 > 0:31:50- If you wouldn't mind. - Fresh breadcrumbs?
0:31:50 > 0:31:52Yeah, fresh breadcrumbs.
0:31:52 > 0:31:53And...
0:31:53 > 0:31:55- Parmesan cheese.- Yeah. - It's beautiful.
0:31:55 > 0:31:58- And that goes in here too. - Lovely.- You know what? I can help.
0:31:58 > 0:32:00That's all right. I'll keep going. You're all right.
0:32:00 > 0:32:02Really? You're not going so fast. Let me help you.
0:32:02 > 0:32:04LAUGHTER
0:32:04 > 0:32:06- You're a little slow. - I'm going a quick as I can.
0:32:06 > 0:32:08- Well, it's not fast enough, James. - All right, OK.
0:32:08 > 0:32:10OK? It's a show. Here we go.
0:32:10 > 0:32:13You know why Italian girls can cook? Why's that?
0:32:13 > 0:32:16Well, they want to keep their men faithful.
0:32:16 > 0:32:18So they really learn how to do this.
0:32:18 > 0:32:20At least we know if we cook well,
0:32:20 > 0:32:22we can keep them home one night a week.
0:32:22 > 0:32:23LAUGHTER
0:32:23 > 0:32:26- You know. Are you married, James? - I'm not married, no.- You're not?!
0:32:26 > 0:32:29- No.- You are such a catch, why aren't you married?
0:32:29 > 0:32:33- Oh, I just run.- You just run? - Yeah. I run very quickly.
0:32:33 > 0:32:35In the opposite direction.
0:32:35 > 0:32:37- When somebody mentions marriage, I'm off.- Really?- Yeah.
0:32:37 > 0:32:42Well, you should change that because it would be nice to see if you...
0:32:42 > 0:32:47- You should read some of our tabloid newspapers.- Sh!- Really?
0:32:47 > 0:32:48A man that can cook?
0:32:48 > 0:32:50It's the greatest thing in the world.
0:32:50 > 0:32:53- OK, what have you got in there? You've got the cheese.- Yes, cheese.
0:32:53 > 0:32:56- Right, how many cloves of garlic do you want?- You know what, guys?
0:32:56 > 0:32:58Just put olive oil in. I'm kind of liberal with it, because I love it.
0:32:58 > 0:33:01- Right.- Then I use my hands. OK, go ahead, you're doing great.
0:33:01 > 0:33:04- Thank you very much.- OK, now it's like you're in a kitchen.
0:33:04 > 0:33:05OK, take off your wedding rings,
0:33:05 > 0:33:08the world's tiniest handcuffs. And then just get in here.
0:33:08 > 0:33:09LAUGHTER
0:33:09 > 0:33:12- See what I mean? - I know.- See what I mean?
0:33:13 > 0:33:17Be very... Folks at home, be very liberal with this.
0:33:17 > 0:33:21I like it really stuffed well, and I also love, as an extra,
0:33:21 > 0:33:23sometimes, if you feel like it, pignole nuts.
0:33:23 > 0:33:24But we did it sort of simply.
0:33:24 > 0:33:26- Then you roll...- Pignole nuts?
0:33:26 > 0:33:27Yeah, then you roll...
0:33:29 > 0:33:32..these bundles, OK? You roll them like this.
0:33:32 > 0:33:33And then you take two strings...
0:33:36 > 0:33:37Oh.
0:33:37 > 0:33:39LAUGHTER
0:33:39 > 0:33:43It's really fine. It doesn't matter. It doesn't matter.
0:33:43 > 0:33:45But if you're going to do the breadcrumbs like this,
0:33:45 > 0:33:49- then I would do this. If you forget. - That's all right.- Just make it wet.
0:33:49 > 0:33:52- OK?- They'll be fine like that. - They're going to be delicious.
0:33:52 > 0:33:54It smells great. So then you roll them...
0:33:56 > 0:34:01- Just like so.- Look at that. Now, this is a very traditional Italian?
0:34:01 > 0:34:04- Or Italian-New York?- You know what? This is Barese.
0:34:04 > 0:34:07You know, there is all different parts of Italy and lately,
0:34:07 > 0:34:11what has gotten hot, is the area on the Adriatic Puglia.
0:34:11 > 0:34:14And this is, um...
0:34:15 > 0:34:17- This is a traditional peasant dish. - Yeah.
0:34:17 > 0:34:19But you had this on fancy holidays. You didn't have this...
0:34:19 > 0:34:22- You see, I'm a messy cook. You're not.- That's all right.
0:34:22 > 0:34:23Look how neat it is here.
0:34:23 > 0:34:25I feel bad, I'm going to have to stay and clean
0:34:25 > 0:34:27- and then repaint the set. - LAUGHTER
0:34:27 > 0:34:30OK, here we go. You just tie up these bundles.
0:34:30 > 0:34:31- I'll look at that for you.- OK.
0:34:31 > 0:34:33Now, you are going to cook them with the strings on them.
0:34:33 > 0:34:35- What did you just find? - Nothing.- My ring?
0:34:35 > 0:34:37It was just a little bit of Whitby Jet. That is what that was.
0:34:37 > 0:34:40That is the sign of my husband's love, so I'll need that back.
0:34:40 > 0:34:42- OK, now...- Right.
0:34:42 > 0:34:44We take this out,
0:34:44 > 0:34:48this is a pork bone that we just had to thicken up the sauce, OK?
0:34:48 > 0:34:49Now, the sauce is...
0:34:49 > 0:34:51What we've got here, you've got tomatoes or tom-ay-toes.
0:34:51 > 0:34:53- Tom-ay-toes or tomatoes.- Puree. A bit of water.
0:34:53 > 0:34:55What are the spices that you've got in here?
0:34:55 > 0:34:57OK, they are Italian seasoning.
0:34:57 > 0:35:00I see black pepper, I see oregano, and some garlic salt.
0:35:00 > 0:35:02And, you know, when we wrote the cook book,
0:35:02 > 0:35:05you know, I grew up in Big Stone Gap, Virginia,
0:35:05 > 0:35:08and we were the only Italians, they called us I-talians.
0:35:08 > 0:35:10So when we were there,
0:35:10 > 0:35:13you couldn't get the New York Italian seasonings.
0:35:13 > 0:35:15- "We" being your sister?- Yeah. - You wrote the book with?
0:35:15 > 0:35:17My sisters and my mom.
0:35:17 > 0:35:22- So we used sometimes the dry herbs...- And the book is called?
0:35:22 > 0:35:24Look how nice and neat. Cooking With My Sisters.
0:35:24 > 0:35:25Cooking With Your Sisters. There we go.
0:35:25 > 0:35:27All right, look, you have a little thing here.
0:35:27 > 0:35:28This will help me a little bit.
0:35:28 > 0:35:32And then just bathe them in there and it cooks through.
0:35:32 > 0:35:35- And you can do variations.- Yeah.- OK?
0:35:35 > 0:35:36So if you like raisins,
0:35:36 > 0:35:40the Sicilians will put raisins in this, which is delicious.
0:35:40 > 0:35:41I've had it with aubergine once like that.
0:35:41 > 0:35:45OK, you could, we never ate eggplant in our house,
0:35:45 > 0:35:47which you call aubergine?
0:35:47 > 0:35:49- Yeah.- Because it made my father sick.
0:35:49 > 0:35:51So we never ever had eggplant. Cos, you know,
0:35:51 > 0:35:53my father was the boss of the whole house.
0:35:53 > 0:35:54Obviously,
0:35:54 > 0:35:57if we didn't eat what he didn't want to eat, it didn't get eaten.
0:35:57 > 0:35:59- OK.- OK.- Now over here...
0:36:00 > 0:36:02They are done. They're gorgeous. We can cut them up.
0:36:02 > 0:36:05Now, while you're doing that, I'll prepare the salad.
0:36:05 > 0:36:07While you're doing that, I'll do that.
0:36:07 > 0:36:10- Now, blood oranges? - Do you understand all this?- Yeah.
0:36:10 > 0:36:13Because we were talking earlier, yeah, it's very simple.
0:36:13 > 0:36:16- Well, the blood oranges, now, this is a Venetian thing.- Yeah.
0:36:16 > 0:36:19See, my family is from four parts of Italy.
0:36:19 > 0:36:23Now, the cuisine is very different in those areas, obviously.
0:36:23 > 0:36:25But this blood orange...
0:36:26 > 0:36:29..kind of salad, my grandmother, who's Venetian,
0:36:29 > 0:36:31would serve with everything.
0:36:31 > 0:36:36And it's very simple, but I've never seen it in a restaurant,
0:36:36 > 0:36:39you know, we make it at home all the time. And it's very simple.
0:36:39 > 0:36:42You peel and slice your blood oranges thin,
0:36:42 > 0:36:45- and you can use a regular orange if you want to.- There you go.
0:36:45 > 0:36:49And then you take a little pepper... I see a little grinder there.
0:36:49 > 0:36:52Pepper there. OK. I'll just dress some leaves for you.
0:36:52 > 0:36:56And really give it a nice dose of pepper, that's important.
0:36:56 > 0:36:59And then you take the best olive oil you've got,
0:36:59 > 0:37:02extra virgin is always good. And then you drizzle
0:37:02 > 0:37:04over the top.
0:37:05 > 0:37:08And you serve it at room temperature. That is important too.
0:37:08 > 0:37:11You know, the Italians don't like anything cold.
0:37:11 > 0:37:12You know, don't refrigerate your tomatoes,
0:37:12 > 0:37:15- don't refrigerate your oranges. - I'll put that out.
0:37:15 > 0:37:17Now I need to slice your lovely, delicious cooked beef.
0:37:17 > 0:37:20I'll just dress my salad here.
0:37:20 > 0:37:22There we go. A bit of that.
0:37:24 > 0:37:29And all you do, see how the bundles have... They have cooked through.
0:37:29 > 0:37:33- Yeah. They're nice and moist. - Delicious.- They look gorgeous.
0:37:33 > 0:37:36And then you're going to snip that string off.
0:37:36 > 0:37:39I think my great-aunt choked on the string once.
0:37:39 > 0:37:43My sister was in charge and really messed it up.
0:37:44 > 0:37:46So how long does that take to cook, roughly?
0:37:46 > 0:37:48You're cooking goes for about, what? 15, 20 minutes?
0:37:48 > 0:37:50That's right, something like that.
0:37:50 > 0:37:53And your sauce, cook it longer. We cook our sauce for hours.
0:37:53 > 0:37:55It could be cooking four hours.
0:37:55 > 0:37:57- Easily.- So we need to snip off our...
0:37:57 > 0:37:59- Give it a little snip.- ..string.
0:37:59 > 0:38:02- There is two of those on that one.- Hm-mm.
0:38:02 > 0:38:05And see that cheese and that pesto? It all holds it all together.
0:38:05 > 0:38:08They smell superb, I have to say.
0:38:08 > 0:38:09You know what is so funny?
0:38:09 > 0:38:13When you eat in restaurants, you never realise, really,
0:38:13 > 0:38:15all that goes into this. Right?
0:38:15 > 0:38:17And you do it so well, and you are neat as a pin,
0:38:17 > 0:38:21I can't understand, you're so neat, why you are not married. OK.
0:38:21 > 0:38:22LAUGHTER
0:38:22 > 0:38:25- I mean, you're not the typical sloppy guy.- Aren't I?- No!
0:38:25 > 0:38:28Because I'm too busy clearing up after you lot, that is what it is.
0:38:30 > 0:38:34- There you can see it.- Look at that. - See that delicious filling there?
0:38:34 > 0:38:36Adriana, that looks fantastic.
0:38:36 > 0:38:38So remind us what that dish is again.
0:38:38 > 0:38:43OK, this is called braciole. And this is the blood orange salad.
0:38:43 > 0:38:46- You're a star.- Very simple. All the way from New York.
0:38:50 > 0:38:52Lovely, lovely, lovely. A round of applause!
0:38:52 > 0:38:53APPLAUSE
0:38:53 > 0:38:56That's a first. Go on, then. Carry on.
0:38:56 > 0:38:58I think they are just happy that I made it through.
0:38:58 > 0:38:59- Well done, well done.- Grab a seat.
0:38:59 > 0:39:03- Thank you.- I'll give you that.- Thank you.- You are getting fed today.
0:39:03 > 0:39:06- I am.- Bet you can't wait till the end of this.
0:39:06 > 0:39:08Dive in and tell us what you think.
0:39:11 > 0:39:14The blood orange. Superb. Bang in season now as well.
0:39:14 > 0:39:15Yeah. Perfect.
0:39:15 > 0:39:17I think, with the orange and the tomato,
0:39:17 > 0:39:19also a buffet is often finished, isn't it?
0:39:19 > 0:39:21- With a little bit of citrus. - Exactly.
0:39:21 > 0:39:23So the oranges work well with the tomato.
0:39:23 > 0:39:24Mm.
0:39:24 > 0:39:26Is that scrumptious?
0:39:26 > 0:39:30I say, if you are a vegetarian, you just take that filling
0:39:30 > 0:39:34and use a dense pasta like the bowties or the tagliatelle,
0:39:34 > 0:39:38something thick, and you take that and you just make your pasta
0:39:38 > 0:39:41and there is, like, secrets to making the pasta.
0:39:41 > 0:39:43Don't ever rinse it. A lot of people do.
0:39:43 > 0:39:45That ruins it.
0:39:45 > 0:39:48Al dente, don't cook it too long, you sort of learn.
0:39:48 > 0:39:51And you put it in the pan, and you cover it with cheese first...
0:39:51 > 0:39:52Uh-huh.
0:39:52 > 0:39:54So the cheese adheres, and then your olive oil,
0:39:54 > 0:39:57and then put that filling on top of it.
0:39:57 > 0:39:58- People will go crazy. - There you go. OK.
0:40:02 > 0:40:05An incredible Italian dish there from Adriana,
0:40:05 > 0:40:08but James certainly had his work cut out in the kitchen.
0:40:08 > 0:40:11Now it's time to head over to Keith Floyd,
0:40:11 > 0:40:14who's on his travels again with a trip to San Francisco.
0:40:15 > 0:40:18Apart from the Golden Gate Bridge and Frisco Bay,
0:40:18 > 0:40:21I knew little of the place, so I was anxious to get down to the Fisherman's Wharf
0:40:21 > 0:40:23and see if it was all they've cracked it up to be.
0:40:23 > 0:40:25So, hopping onto a cable car,
0:40:25 > 0:40:27you trundle down the precipitous hills,
0:40:27 > 0:40:30famous for car chases in countless cop movies,
0:40:30 > 0:40:32heading for the Frisco Bay. Sorry, Otis.
0:40:34 > 0:40:37Actually, Fisherman's Wharf was full of wonderful smells
0:40:37 > 0:40:39of shellfish and prawns and clam chowder,
0:40:39 > 0:40:41and the food here was fresh and honest.
0:40:41 > 0:40:43However, I didn't think the authorities
0:40:43 > 0:40:44had showered this historic area
0:40:44 > 0:40:46with a great deal of love and affection.
0:40:46 > 0:40:48It was, quite frankly, a bit tatty,
0:40:48 > 0:40:51but the Dungeness crab was brilliant.
0:40:51 > 0:40:54Happily, the Italians have turned this quarter
0:40:54 > 0:40:56into a little Venice full of fish restaurants.
0:40:56 > 0:40:59One of the oldest is Alioto's, where I went to sample that unique
0:40:59 > 0:41:02Sicilian atmosphere, where well-groomed men in dark suits
0:41:02 > 0:41:04talk hard deals in soft voices
0:41:04 > 0:41:08over a plate of cioppino, a great family dish. Get it?
0:41:08 > 0:41:10So, not even pausing for a merry slurp,
0:41:10 > 0:41:12on with the cioppino cooking sketch.
0:41:12 > 0:41:14Cioppino is the signature dish
0:41:14 > 0:41:17of the Italian section of Fisherman's Wharf.
0:41:17 > 0:41:20It is basically a fish stew. So, without further ado...
0:41:20 > 0:41:23Bit difficult here cos it is a busy kitchen and they are working.
0:41:23 > 0:41:25Some freshly made but uncooked tomato sauce,
0:41:25 > 0:41:29some fish stock, finely chopped onions, carrots,
0:41:29 > 0:41:35wonderful Frisco Bay fresh crab, sole fillets, fresh prawns,
0:41:35 > 0:41:40clams, garlic, thyme, basil, red pepper, parsley,
0:41:40 > 0:41:43olive oil, and over here, there is a saucepan.
0:41:43 > 0:41:46So, in we go with a little bit of oil.
0:41:46 > 0:41:50Try and get the gas up to maximum there.
0:41:50 > 0:41:54And we'll put a small handful of carrots in.
0:41:54 > 0:41:57Let them sweat off in the olive oil.
0:41:57 > 0:42:01Followed by a small handful of onions.
0:42:01 > 0:42:04Usual basic trinity of making things -
0:42:04 > 0:42:06you know, onions, garlic, tomatoes.
0:42:06 > 0:42:09We've seen it throughout America - these three important ingredients.
0:42:09 > 0:42:12It's been peppers and leeks and things in other parts.
0:42:12 > 0:42:15Here, it's garlic, onions and carrots.
0:42:20 > 0:42:23Let them soften down and sweat down, OK?
0:42:23 > 0:42:27Then, into that, we'll add some of our fresh tomato,
0:42:27 > 0:42:29but uncooked sauce...
0:42:30 > 0:42:34- ..like that.- Hey, buddy! - Give it a stir.
0:42:34 > 0:42:35That's Jan working away behind me.
0:42:35 > 0:42:39He's the head chef here and a very accommodating fellow, I must say.
0:42:39 > 0:42:41One side of French fries in the fryer, please!
0:42:41 > 0:42:45OK. Then some fish stock into that.
0:42:47 > 0:42:49Now, I didn't make this fish stock, but you know the deal.
0:42:49 > 0:42:50Up to me for a second, Clive.
0:42:50 > 0:42:53Fish heads, tails, bones, water, bay leaf, onion, carrot,
0:42:53 > 0:42:56clove - stuff like that - simmered away for 20 minutes or so.
0:42:56 > 0:42:58And also, don't forget, always a good tip -
0:42:58 > 0:42:59this is the kind of stuff
0:42:59 > 0:43:01you can freeze in ice cubes in your deepfreeze,
0:43:01 > 0:43:03so that when you want to do this kind of dish,
0:43:03 > 0:43:05the stock is already on hand, OK? Good.
0:43:05 > 0:43:08Right, what did I say we needed next? We need some whitefish next.
0:43:08 > 0:43:11Sole fillets here, chopped up. OK?
0:43:11 > 0:43:13So, we want to make this rich and luxurious
0:43:13 > 0:43:15cos we are in California after all,
0:43:15 > 0:43:18so we're going to whack a lot of that in, OK?
0:43:19 > 0:43:21Then stay with that, Clive, for a second.
0:43:23 > 0:43:25In go my lovely clams.
0:43:28 > 0:43:31- What are you doing here, Jan, just out of interest?- Savoy stock.
0:43:31 > 0:43:36- Savoy stock?- We have some fresh rainbow trout,
0:43:36 > 0:43:37and we add this.
0:43:37 > 0:43:39- We serve it with this kind of sauce. - Beautiful.
0:43:39 > 0:43:42It's made with onions, fresh mushrooms, shallots,
0:43:42 > 0:43:46white wine, lemon juice, and we garnish it with...
0:43:46 > 0:43:49- Lovely.- ..just prawn right on top. - Had to bring Jan in there
0:43:49 > 0:43:52because there's no point pretending that this is a set-up shot.
0:43:52 > 0:43:54I mean, this is a working kitchen.
0:43:54 > 0:43:56They are serving 400 meals over this lunchtime right now,
0:43:56 > 0:43:59and, as usual, Floyd's in the middle, being a nuisance.
0:43:59 > 0:44:00Anyway, where was I?
0:44:00 > 0:44:04My little spices and herbs can go in now over here.
0:44:04 > 0:44:07Red chilli pepper to make it a little bit spicy.
0:44:07 > 0:44:10Fresh basil to give it that lovely Mediterranean flavour,
0:44:10 > 0:44:12even though we're in California. And some ground thyme.
0:44:12 > 0:44:15I personally would like to use fresh thyme, but there we are.
0:44:15 > 0:44:19Also, a load of lovely, fresh chopped parsley.
0:44:19 > 0:44:21The clams are beginning to open,
0:44:21 > 0:44:23the whitefish is beginning to be cooked,
0:44:23 > 0:44:26so we can now add our prawns, which won't take very long.
0:44:26 > 0:44:27In they go...
0:44:29 > 0:44:30..like so.
0:44:32 > 0:44:37And then I think we should add a little drop of white wine.
0:44:37 > 0:44:38To me, first of all.
0:44:40 > 0:44:42Always check it's good enough to cook with -
0:44:42 > 0:44:46and it is - by drinking it. A drop of that in there. OK.
0:44:46 > 0:44:50And then, ultimately, our crab.
0:44:50 > 0:44:53Fresh Frisco Bay crab claws. In they go.
0:44:58 > 0:45:00Look at that.
0:45:00 > 0:45:05Sole, prawns, crabs, clams - the whole bit.
0:45:05 > 0:45:08That will now simmer away for about 15 to 20 minutes.
0:45:08 > 0:45:11The next time you see it, I'll be conducting one of my brilliant,
0:45:11 > 0:45:14off-the-cuff interviews about fruity passion, love and tenderness,
0:45:14 > 0:45:16about food on the West Coast.
0:45:22 > 0:45:25I so enjoyed my San Francisco mini break
0:45:25 > 0:45:27that I told my chum Barry all about it in the pub,
0:45:27 > 0:45:29and he got so excited, he wants to read you
0:45:29 > 0:45:31- this piece of commentary he's written.- Thank you.
0:45:31 > 0:45:35Here, Rome, Naples, Milan and Sorrento blend in the mists
0:45:35 > 0:45:38of the Pacific Coast. In the shadow of the Golden Gate,
0:45:38 > 0:45:40the sounds, colours, and scents of Italy
0:45:40 > 0:45:44excite the eye and stimulate the appetite.
0:45:45 > 0:45:47That was really quite good. Couldn't you say a bit more?
0:45:47 > 0:45:50Here, Rome, Naples, Milan and Sorrento
0:45:50 > 0:45:52blend in the mists of the Pacific Coast.
0:45:52 > 0:45:54In the shadow of the Golden Gate,
0:45:54 > 0:45:57the words, sounds, colours and scents of Italy excite the eye
0:45:57 > 0:46:02- and, again, stimulate the appetite. - That was really good. I'm just sorry you couldn't have been there.
0:46:02 > 0:46:04You'd have really enjoyed it, you know, cos the food WAS good.
0:46:06 > 0:46:08Cor, that looks splendid.
0:46:08 > 0:46:10Thanks, Barry. It was.
0:46:10 > 0:46:12The cioppino turned out wonderfully, and during the cooking,
0:46:12 > 0:46:15I added a few mussels for my very latest chum, Michael Corle...
0:46:15 > 0:46:18- I mean Nunzio Alioto, proprietor. - That's very good.
0:46:18 > 0:46:22You know, Fisherman's Wharf, it's interesting - in the beginning,
0:46:22 > 0:46:25when Fisherman's Wharf established itself about 60 years ago,
0:46:25 > 0:46:26all of the people that came here
0:46:26 > 0:46:29were primarily from Sicily or from Italy.
0:46:29 > 0:46:31Consequently, the food being very spicy and very flavourful.
0:46:31 > 0:46:33I must say, you did an excellent job.
0:46:33 > 0:46:36It's reminiscent of the old style and the old school of cooking
0:46:36 > 0:46:39with wonderful spices and tomatoey, peasantry food.
0:46:39 > 0:46:41It is extraordinary - walking around here,
0:46:41 > 0:46:43I mean, if you squint your eyes a little bit
0:46:43 > 0:46:46and mute your ears a bit, you could think you were in Italy,
0:46:46 > 0:46:48- couldn't you? - That's right, yes. Very much so.
0:46:48 > 0:46:51What brought the Italians and the Sicilians here in the first place?
0:46:51 > 0:46:53Well, I think an opportunity in America to do better
0:46:53 > 0:46:55than what they were doing in the old country.
0:46:55 > 0:46:58I know, when my grandfather came here, he was a fisherman.
0:46:58 > 0:47:00Left Sicily, he came over with his brothers.
0:47:00 > 0:47:03The former mayor of San Francisco, who was Joe Alioto,
0:47:03 > 0:47:06his dad sent for him. Came over, started a little fish stand here.
0:47:06 > 0:47:08Family now is four generations down the road,
0:47:08 > 0:47:1060 years in this location,
0:47:10 > 0:47:13and still preparing the foods of our native country.
0:47:13 > 0:47:16- And will your kids take on, you know, when you...?- I don't know.
0:47:16 > 0:47:18- I hope not! - THEY LAUGH
0:47:18 > 0:47:20But most likely.
0:47:20 > 0:47:23It's a hard business, it's a lot of hours, but it's fun.
0:47:23 > 0:47:29MUSIC: Burnham Beeches by The Stranglers
0:47:29 > 0:47:32Going flat out here on the home straight are my very,
0:47:32 > 0:47:35very latest chums, Forrest Tancer and his girlfriend,
0:47:35 > 0:47:37Joy Sterling, who are doing a high-speed check on their grapes,
0:47:37 > 0:47:40some of which we made into a sparkling wine
0:47:40 > 0:47:42here at the Iron Horse Winery in the Sonoma Valley.
0:47:47 > 0:47:50Superb. At breakfast time this morning, the director said,
0:47:50 > 0:47:51"We'll do a California barbecue."
0:47:51 > 0:47:54I said, "That's a bit boring, isn't it? Cos they all know what that is."
0:47:54 > 0:47:56You know, over-marinated ribs, greasy hamburgers,
0:47:56 > 0:47:59loads of French-fried onions and stuff like that. But I agreed.
0:47:59 > 0:48:01But look at this lot, Clive.
0:48:01 > 0:48:04I mean, is this a California barbecue, or is this Provence?
0:48:04 > 0:48:08I mean, take the bread for a start. Locally baked around here.
0:48:08 > 0:48:10This is a fougasse. Little lard pieces inside there.
0:48:10 > 0:48:12You get that in Provence.
0:48:12 > 0:48:14I was absolutely amazed to find it here in California.
0:48:14 > 0:48:16Look at these vegetables.
0:48:16 > 0:48:19They could have come from Avignon or Orange, something like that.
0:48:19 > 0:48:21Freshly caught salmon, just landed this morning.
0:48:21 > 0:48:24Lamb that would make any farmer in Wales, or even Provence,
0:48:24 > 0:48:28really thrilled. Quail, cheeses. When I first glanced at these...
0:48:28 > 0:48:30Up to me a moment, please, Clive.
0:48:30 > 0:48:31About five minutes ago, I arrived here,
0:48:31 > 0:48:33and I thought, "Hello, I've been had again."
0:48:33 > 0:48:35Because, I mean, you know, the Americans are a bit of
0:48:35 > 0:48:37a cheat race sometimes, aren't they?
0:48:37 > 0:48:39You know, they copy things and all that.
0:48:39 > 0:48:42Naturally, I assumed all the cheeses were imported. Not so. Look at them!
0:48:42 > 0:48:45These are all locally made goat's cheeses.
0:48:45 > 0:48:49Here is a locally made blue cheese. Let's just taste that
0:48:49 > 0:48:52because it's fascinating to find this kind of stuff here.
0:48:52 > 0:48:55And, quite honestly, a Bleu d'Auvergne or a Roquefort
0:48:55 > 0:48:57would come about third if this was judged
0:48:57 > 0:49:00by international panellists like myself. Take a look at this.
0:49:00 > 0:49:03A hard cheese, dried with cocoa around it.
0:49:03 > 0:49:05Very odd. But look at this.
0:49:05 > 0:49:07Are we in the Pyrenees or are we in California?
0:49:07 > 0:49:10Blue oyster mushrooms, cinnamon caps,
0:49:10 > 0:49:14shiitake and blanc puffballs all to be used.
0:49:14 > 0:49:16And what DO I use? I mean, this is true.
0:49:16 > 0:49:18We always beg, borrow and steal kitchens.
0:49:18 > 0:49:20They throw this lot at me and say,
0:49:20 > 0:49:23"Oh, look, the film's expensive, the crew are getting tired.
0:49:23 > 0:49:25"For heaven's sake, cook something inspirational immediately!"
0:49:25 > 0:49:27So, I put on my inspirational jacket.
0:49:27 > 0:49:30Just in case the taxman's watching, I do have to wear these costumes from time to time.
0:49:30 > 0:49:35So, what will we do? We'll do some lamb. Very, very easy.
0:49:35 > 0:49:37This is loin of best California lamb.
0:49:37 > 0:49:39We need a knife, which I've lost.
0:49:39 > 0:49:42And down here a moment, Clive. California, San Francisco -
0:49:42 > 0:49:44all that kind of stuff is to do with wild flowers.
0:49:44 > 0:49:47Remember the old song? "If you're going to San Francisco..."
0:49:47 > 0:49:49Are you still with me? You looked a bit confused.
0:49:49 > 0:49:50"..wear a flower in your ear."
0:49:50 > 0:49:53Well, I'm not going to put them in my ear. I'm going to cook them.
0:49:53 > 0:49:56Anyway, I've marinated some of these little mushrooms
0:49:56 > 0:49:58and some asparagus in wine vinegar.
0:49:58 > 0:50:00Raspberry vinegar, in fact, and olive oil.
0:50:00 > 0:50:03Some little leeks, but most importantly, the lamb here.
0:50:03 > 0:50:06So, I cut these into little escalopes, like that.
0:50:06 > 0:50:10Just dip them into the olive oil to give them a little bit of fat.
0:50:10 > 0:50:12And then, as they go onto the grill, which they will,
0:50:12 > 0:50:15and they're going to cook only for a minute or two on each side,
0:50:15 > 0:50:18you're going to go whizzing round the countryside and look at things,
0:50:18 > 0:50:20and I'm going to prepare a super sauce
0:50:20 > 0:50:22from these little lemons.
0:50:22 > 0:50:25They're called Meyer lemons. Now, I'd never seen these before.
0:50:25 > 0:50:27They're a cross between a tangerine and a lemon.
0:50:27 > 0:50:30You could eat them, make sauces with them, put them into drinks,
0:50:30 > 0:50:32much more importantly. I'm going to create a wonderful sauce.
0:50:32 > 0:50:35So, for the moment, our little bits of lamb go on to here.
0:50:35 > 0:50:40And it's worth noting that this perfect fire...
0:50:40 > 0:50:41If you get a good close-up of that,
0:50:41 > 0:50:44that's exactly how a barbecue fire should be, especially if...
0:50:44 > 0:50:46Now back up to me, please, Clive.
0:50:46 > 0:50:49..if you make them from vine roots. Absolutely superb, right?
0:50:49 > 0:50:51Talking of vine roots, go and have a spin round the Napa Valley
0:50:51 > 0:50:54and the Sonoma Valley here, and see how the Californians
0:50:54 > 0:50:57are coming first in the world with winemaking.
0:50:59 > 0:51:02I was so impressed by the vineyards of Northern California
0:51:02 > 0:51:05that I told my friend Barry about it in the pub when I got back,
0:51:05 > 0:51:07and he was so impressed, too, that he wrote
0:51:07 > 0:51:09this piece of commentary, which he wants to read to you now.
0:51:09 > 0:51:15Thank you. Chardonnay, Pinot Noir - names as resonant as Provence
0:51:15 > 0:51:18with the artistry of the finest winemaking.
0:51:18 > 0:51:21Carefully selected clones from Oregon and California,
0:51:21 > 0:51:24some for sparkling and some for still wines,
0:51:24 > 0:51:25have been brought to Iron Horse
0:51:25 > 0:51:28to increase the complexity of wines nurtured here.
0:51:28 > 0:51:31There's experimentation, too. The variety Viognier...
0:51:31 > 0:51:34That's brilliant, Barry. I think they've got the drift.
0:51:34 > 0:51:37He's really good at commentary, isn't he? Anyway, let's get back to the cooking.
0:51:37 > 0:51:41So, there's a lovely little portrait of California on the grill.
0:51:41 > 0:51:45The leeks - succulent leeks - being grilled. The asparagus.
0:51:45 > 0:51:50My little brochettes of mushrooms, kumquat, sage and garlic.
0:51:50 > 0:51:53I crushed a drop of the old lemon juice.
0:51:53 > 0:51:55Put it into my double saucepan like that.
0:51:55 > 0:51:58Then I put in some eggs -
0:51:58 > 0:52:01little fresh pullets' eggs from around here. Whisk those in.
0:52:03 > 0:52:05And here, melted gently,
0:52:05 > 0:52:09some good California butter, just whisked in.
0:52:09 > 0:52:13Now, this'll take a little second or two to do. Stay with it.
0:52:13 > 0:52:16Cos the gas is... Up to me, Clive.
0:52:16 > 0:52:19The gas on this thing is completely out of control,
0:52:19 > 0:52:22and these refined little sauces need the subtlest of touches.
0:52:22 > 0:52:25And I don't know, after waiting for you lot to go round the wineries
0:52:25 > 0:52:28and the vineyards, I got a little bit grumpy when they came back late.
0:52:28 > 0:52:31Ah, I've got it. I've done it! I've done it! I've done it!
0:52:31 > 0:52:33Right, beautiful consistency.
0:52:37 > 0:52:38Let me just taste that.
0:52:41 > 0:52:43Those Meyer lemons give that a supreme flavour.
0:52:43 > 0:52:47Actually, that is the best egg liaison sauce I've ever made.
0:52:47 > 0:52:49Next time you see this dish, I shall be probably sitting
0:52:49 > 0:52:53in the middle of a field with cornflowers, daffodils in my hair and stuff like that,
0:52:53 > 0:52:55enjoying myself and having a deep and meaningful
0:52:55 > 0:52:59philosophical conversation about California wine.
0:52:59 > 0:53:02- Who did you say this chap was, Keith?- It's me, you fool.
0:53:02 > 0:53:05- No, the chap on the right. - Oh, sorry. Forrest Tancer, he is.
0:53:05 > 0:53:07- He's the proprietor.- Oh, yes?
0:53:09 > 0:53:10- Mm.- What do you think?
0:53:14 > 0:53:16Well, the fascinating thing is the garlic.
0:53:16 > 0:53:19It's such a wonderful complement to those mushrooms.
0:53:19 > 0:53:24And then getting a little bit of the Meyer lemon in there is just...
0:53:24 > 0:53:27It brings forward this tremendous flavour.
0:53:27 > 0:53:30I mean, it's so fresh and so delicious.
0:53:30 > 0:53:32This really is a springtime dish, isn't it?
0:53:32 > 0:53:34It really is a springtime dish, yeah.
0:53:34 > 0:53:37Listen, you've had some big people drinking
0:53:37 > 0:53:40- this stuff, haven't you? - Yeah. Yeah, we have.
0:53:40 > 0:53:44And, you know, the way I think about this, you know,
0:53:44 > 0:53:47with the Gorbachev's and Reagan's summits -
0:53:47 > 0:53:51two of them having this same one used at both of those events.
0:53:51 > 0:53:54And, to me, it's, I think, perhaps the...
0:53:54 > 0:53:56You know, it's wonderful to make great wine,
0:53:56 > 0:54:00but the thought of having one that's made to toast world peace
0:54:00 > 0:54:02is beyond comprehension.
0:54:02 > 0:54:05I mean, that is... If it actually...
0:54:05 > 0:54:10If they enjoyed it and they got a little bit of the high
0:54:10 > 0:54:16of the great wine that it is and they said, "Let's shake on it."
0:54:20 > 0:54:23Wonderful stuff from the legendary Keith Floyd there
0:54:23 > 0:54:25as he rounds off his American trip in style.
0:54:25 > 0:54:28Now, don't go anywhere just yet, as there's still plenty more to come
0:54:28 > 0:54:31on today's Saturday Kitchen Best Bites.
0:54:31 > 0:54:33Coming up, it's Michael Caines versus Stuart Gillies
0:54:33 > 0:54:35in the Saturday Kitchen Omelette Challenge,
0:54:35 > 0:54:38as Michael aims to knock Stuart off the top spot.
0:54:38 > 0:54:40Niklas Ekstedt is setting the studio on fire
0:54:40 > 0:54:42with his spectacular Scandinavian dish.
0:54:42 > 0:54:46He burns juniper wood before smoking cured cod fillets
0:54:46 > 0:54:49and serves with potato, apple and frisee salad
0:54:49 > 0:54:51and an anchovy mustard dipping sauce.
0:54:51 > 0:54:53And, finally, impersonator Alistair McGowan
0:54:53 > 0:54:55faces his food heaven or his food hell.
0:54:55 > 0:54:59Will he get his food heaven - lemon cake with lemon curd meringue,
0:54:59 > 0:55:01lemon cream and popcorn dust,
0:55:01 > 0:55:04or his food hell - pork chop with Thai red cabbage?
0:55:04 > 0:55:06You're going to have to keep watching to find out
0:55:06 > 0:55:09if Alistair makes a good or a bad impression
0:55:09 > 0:55:10on the studio guests.
0:55:10 > 0:55:13But before all of that, it's over to Tristan Welch,
0:55:13 > 0:55:16who's given us his take on a traditional Cornish pie.
0:55:16 > 0:55:19- Great to have you on the show again. - Thank you very much.
0:55:19 > 0:55:21Good to have you on the show. Now, what are we cooking today?
0:55:21 > 0:55:24This stargazy pie from Cornwall, yeah?
0:55:24 > 0:55:27- A real Cornish classic from Mousehole in Cornwall.- Mousehole?
0:55:27 > 0:55:30- Yeah.- Mousehole?- Yeah. - That's the place? OK, right.
0:55:30 > 0:55:32Was it named after a fisherman or something or...?
0:55:32 > 0:55:35No, it's kind of to celebrate this fisherman
0:55:35 > 0:55:37who went out in stormy weather
0:55:37 > 0:55:39and got fish for the whole village
0:55:39 > 0:55:42- and managed to feed the village when they couldn't go out.- OK.
0:55:42 > 0:55:44So, what's the fundamental base of this thing?
0:55:44 > 0:55:45We've got sardines. You can use pilchards.
0:55:45 > 0:55:48They're in the traditional recipe, but we're using sardines.
0:55:48 > 0:55:50- Look how fresh they are there. - They are fantastic.
0:55:50 > 0:55:53The thing about oily fish - it's got to be absolutely fresh as a daisy.
0:55:53 > 0:55:56Got to be. Absolutely. And then a little bacon, quail eggs,
0:55:56 > 0:55:57and some onions to go in there,
0:55:57 > 0:55:59and then a mustard sauce to finish it off.
0:55:59 > 0:56:02- And I'm rolling out puff pastry for the top.- If you wouldn't mind.
0:56:02 > 0:56:05- Cos this a pie that the top is cooked separately?- Yeah.- OK.
0:56:05 > 0:56:08Well, the idea behind it, I suppose, is we want to get all the elements
0:56:08 > 0:56:11of the pie absolutely perfect, so we kind of split it apart
0:56:11 > 0:56:13and then concentrate on each individual element
0:56:13 > 0:56:16to make sure the fish is perfectly cooked and stuff like that.
0:56:16 > 0:56:19So, is this the type of food that you've got in your restaurant?
0:56:19 > 0:56:24- This is actually on my starter menu right now.- Right.
0:56:24 > 0:56:25Congratulations, by the way,
0:56:25 > 0:56:28cos you're now, what, three-star AA award?
0:56:28 > 0:56:32Yeah. Thank you very much. We're very proud of that.
0:56:32 > 0:56:35It's a great achievement for us and the whole team.
0:56:35 > 0:56:37- Bit of olive oil on there.- Right, so, we've got puff pastry here.
0:56:37 > 0:56:39It's important, when you're buying puff pastry,
0:56:39 > 0:56:42- to get the all-butter puff pastry, isn't it?- Yeah, definitely.
0:56:42 > 0:56:44- There's so much difference. - Full-on flavour.
0:56:44 > 0:56:46- Yeah, absolutely.- OK.
0:56:46 > 0:56:48So, what are we doing with these sardines?
0:56:48 > 0:56:50So, as you see, I've got a J-Cloth here
0:56:50 > 0:56:53because it's just keeping my sardine nice and steady
0:56:53 > 0:56:56when I'm cutting it. It allows a little bit more control.
0:56:56 > 0:56:59I've taken the head and tail off cos they're going to be poking out
0:56:59 > 0:57:01- and gazing to the stars.- Right.
0:57:01 > 0:57:03- Hence the name, stargazy. - Stargazy - there you go.
0:57:03 > 0:57:07There we are. So, I'm just going to fillet it gently here, like so.
0:57:07 > 0:57:10- Is that the fish saying, "God help me"?- Yes!
0:57:10 > 0:57:12LAUGHTER Bit late now!
0:57:12 > 0:57:14- LAUGHTER - Cyrus, you shouldn't say that
0:57:14 > 0:57:17- about my food, honestly! - LAUGHTER
0:57:17 > 0:57:19Anyway, you just keep these...
0:57:19 > 0:57:21- These are for the bits that point out.- Yeah.
0:57:21 > 0:57:24- But this is for the filling.- Yeah, this is for the actual filling.
0:57:24 > 0:57:27Along with the bacon, which we'll cook in a second, and onions.
0:57:27 > 0:57:29Now, if you can't get sardines,
0:57:29 > 0:57:32- I suppose you could use mackerel for this.- Yeah, definitely.
0:57:32 > 0:57:35Like you say, traditionally with pilchards, but...
0:57:35 > 0:57:38If you can't get sardines, you need to work harder, I think.
0:57:38 > 0:57:39They're everywhere.
0:57:39 > 0:57:41- Yeah, in a tin, normally. - Yeah. Oh, yeah.
0:57:41 > 0:57:44They look a bit limp when they're gazing at the stars...
0:57:44 > 0:57:46LAUGHTER Out of a tin, yeah.
0:57:46 > 0:57:48You could just maybe serve it in the tin, actually,
0:57:48 > 0:57:50- put a puff pastry lid on top.- Yeah.
0:57:50 > 0:57:53Not recommended. We don't do that in my restaurant, of course.
0:57:53 > 0:57:55This is slightly different, the way you prepare this.
0:57:55 > 0:57:59- Normally, you'd just put a lid on, but what you're doing is just trimming this off here.- Yeah.
0:57:59 > 0:58:02So, it's got a little room there for the heads and tails to poke out.
0:58:02 > 0:58:03There you go.
0:58:03 > 0:58:06Right, so, I'm just going to put these all on a tray here,
0:58:06 > 0:58:09put them under this grill and grill them for a couple of minutes.
0:58:10 > 0:58:13OK. Keep your eye on them cos the last time I grilled sardines,
0:58:13 > 0:58:17- it was on fire.- Yeah, I heard that.- OK.- Crikey!
0:58:17 > 0:58:19- I'll move that for you. - Thank you very much indeed.
0:58:19 > 0:58:21- There's a sink in the back if you want...- Wash my hands
0:58:21 > 0:58:23cos I know what it's like.
0:58:23 > 0:58:25Right, we've got this puff pastry here.
0:58:25 > 0:58:27Now, the secret of this is just rest it in the fridge,
0:58:27 > 0:58:29- before you cook it?- Yeah, yeah.
0:58:29 > 0:58:32You have to let the pastry relax, definitely.
0:58:32 > 0:58:35Otherwise, you'd just get a shrunken puff pastry lid
0:58:35 > 0:58:38which won't fit your actual pie case or whatever.
0:58:38 > 0:58:40So, this is smoked bacon here.
0:58:40 > 0:58:42I've blanched it for about 20 minutes or so.
0:58:42 > 0:58:46I'm just cutting it into, as we say, lardons or just little bacon pieces.
0:58:46 > 0:58:48It doesn't have to be perfect, I suppose,
0:58:48 > 0:58:50but I kind of like it that way.
0:58:50 > 0:58:53But the sauce is actually quite quick, isn't it, this one?
0:58:53 > 0:58:56- It's quite simple.- Yeah. Oh, the sauce is dead simple. Mustard sauce.
0:58:56 > 0:58:58You'll never make mustard sauce any other way
0:58:58 > 0:58:59when you've done it this way.
0:58:59 > 0:59:02So, it's just chicken stock boiling there,
0:59:02 > 0:59:05and in a minute, we're going to add creme fraiche and mustard.
0:59:05 > 0:59:07- It's dead simple.- Now, even though we're using fish,
0:59:07 > 0:59:09you still use chicken stock for this?
0:59:09 > 0:59:11Yeah, because, remember, there's bacon in it, as well,
0:59:11 > 0:59:16so we want that little nod to the old meat side of things...
0:59:16 > 0:59:17- Yeah.- ..and that richness.
0:59:17 > 0:59:20I think mustard lends itself to meatier flavours,
0:59:20 > 0:59:22and the sardines are very rich, as well.
0:59:22 > 0:59:24We'll let the bacon and onions colour off there gently.
0:59:24 > 0:59:27While that's cooking, that pastry then goes in the fridge, of course.
0:59:27 > 0:59:29Then you can cook that... We've got one in the oven.
0:59:29 > 0:59:31It's about sort of 15 minutes. Quite a high oven.
0:59:31 > 0:59:34- About 200, 210 - something like that?- Yeah, definitely.
0:59:34 > 0:59:36That's about right. I'm going to poach some quail eggs now,
0:59:36 > 0:59:40and this is how you make perfect poached quail eggs.
0:59:40 > 0:59:42Keep that moving. So, ice water,
0:59:42 > 0:59:45- and I've just poured a little bit of ice water in there.- Right.
0:59:45 > 0:59:47And I'm just cracking open these quail eggs gently
0:59:47 > 0:59:49straight into the ice water. And what that does,
0:59:49 > 0:59:53that encourages the looser egg white to expel into the cold water,
0:59:53 > 0:59:55and it leaves that little dense egg white
0:59:55 > 0:59:58that coats the egg yolk around the outside of it.
0:59:58 > 1:00:01So, basically, when you pour it into our boiling water
1:00:01 > 1:00:03with a touch of vinegar, you're left with a perfect, hopefully...
1:00:03 > 1:00:06Would that work with all eggs or just particularly quail ones?
1:00:06 > 1:00:08I don't know. I've never done it with a chicken egg.
1:00:08 > 1:00:10You'd need a lot of water, though, wouldn't you?
1:00:10 > 1:00:13You'd need a lot of water! An awful lot of water.
1:00:13 > 1:00:14You'd be there a long time.
1:00:14 > 1:00:16But it is - egg whites are split into two,
1:00:16 > 1:00:19and the longer they're kept, the more the whites mix in together,
1:00:19 > 1:00:20so that's why you need to get...
1:00:20 > 1:00:22That's why a fried egg, when you fry it and it's old,
1:00:22 > 1:00:24- it splits all over the pan. - Definitely. Absolutely.
1:00:24 > 1:00:27- So, I mean, the key is to use super-fresh eggs.- OK.
1:00:27 > 1:00:30Would that separate in the water or stay as a lump?
1:00:30 > 1:00:32- You're going to find out in a minute.- Yeah, exactly.
1:00:32 > 1:00:33Watch this space, Cyrus.
1:00:33 > 1:00:35Just going to pour a little bit of that water off.
1:00:35 > 1:00:38- There's a touch too much cold water in there.- So, that's ice-cold water?
1:00:38 > 1:00:40That's freezing, ice-cold water.
1:00:40 > 1:00:43- Then we've got boiling water here with a touch of vinegar.- OK.
1:00:43 > 1:00:46Give it a nice old spin, and pop them in like so.
1:00:46 > 1:00:48The whole lot go in - water, the lot?
1:00:48 > 1:00:51- Yeah, water, the lot.- Right. - How did you not get any shell in it?
1:00:51 > 1:00:53That's what I want to know. That's the trick for me.
1:00:53 > 1:00:56- Years of practice. - Is that all it is? Practice?
1:00:56 > 1:00:57Cos I've never had an omelette...
1:00:57 > 1:00:59He has got a little bit of shell in there, anyway.
1:00:59 > 1:01:02- Has he?- Shh!- Good lad. Good lad! - LAUGHTER
1:01:02 > 1:01:04That's what I want to see. I feel better now.
1:01:04 > 1:01:06That's your spoonful, that one there.
1:01:06 > 1:01:08So, this mustard sauce - it's so easy.
1:01:08 > 1:01:10- Yeah.- Thank you very much.
1:01:10 > 1:01:13- Fire away. Keep going. - So, creme fraiche.
1:01:15 > 1:01:16- English mustard.- Yeah.
1:01:16 > 1:01:22The runny kind, and then the mustard powder, as well.
1:01:22 > 1:01:23Pop that in, like so.
1:01:23 > 1:01:27Then we're just going to whisk that in
1:01:27 > 1:01:30to make sure it's nicely emulsified. Where's the whisk?
1:01:30 > 1:01:34- Whisk is there. There you go. - Perfect. Thank you very much.
1:01:34 > 1:01:37- So, use mascarpone for this, not cream?- No, creme fraiche.
1:01:37 > 1:01:40- Creme fraiche.- Yeah, cos I like the acidity it gives the sauce.
1:01:40 > 1:01:43- Right.- And just a drop of lemon juice and a pinch of salt, as well.
1:01:43 > 1:01:46And to finish off our onions and bacon,
1:01:46 > 1:01:48which have been frying here just gently,
1:01:48 > 1:01:51we're going to put a dash of that sauce in there, as well.
1:01:51 > 1:01:53And this'll just reduce down and glaze
1:01:53 > 1:01:57and give that little bit more richness to our bacon and onions.
1:01:58 > 1:02:01- And they will... You see now it's getting nice and thick?- Yeah.
1:02:01 > 1:02:03Just let that cook down for a second more.
1:02:03 > 1:02:04In essence, it's quite a quick dish.
1:02:04 > 1:02:06Cos often, when people are making pies,
1:02:06 > 1:02:09- it takes them a lot longer, but this is actually really quick.- Yeah.
1:02:09 > 1:02:10Yeah, well, it has to be.
1:02:10 > 1:02:13In our kitchen, we do a five-minute count on everything.
1:02:13 > 1:02:16So, this is our eggs. They're perfectly poached.
1:02:16 > 1:02:18Nice and gentle. And they look beautiful.
1:02:18 > 1:02:22- Right.- OK.- Look at those.
1:02:22 > 1:02:23See? Look.
1:02:24 > 1:02:27- Lovely.- Perfect poached egg.- Lovely.
1:02:27 > 1:02:29- Top tip. - Everybody'll be doing that later.
1:02:29 > 1:02:31You saw it on Saturday Kitchen first!
1:02:31 > 1:02:33Right, so, there's our boiled onions.
1:02:33 > 1:02:36Our onions, we've actually blanched for eight minutes previously.
1:02:36 > 1:02:39- Yeah.- And bacon, as well. Make sure it's not too crispy,
1:02:39 > 1:02:41because then I think it becomes a little tough.
1:02:41 > 1:02:43I think people are going to be doing these eggs.
1:02:43 > 1:02:45So, what went in that water? Just a bit of vinegar?
1:02:45 > 1:02:47- Just a touch of vinegar, a touch of salt.- And that's it?- And that's it.
1:02:47 > 1:02:50- If you wouldn't mind blending that for me...- OK. I can do that.
1:02:50 > 1:02:53- ..that would be very kind. - Quick blitz, yeah.
1:02:55 > 1:02:57And we're just going to take our sardines now.
1:02:57 > 1:02:59We haven't pinboned it or anything like that
1:02:59 > 1:03:02cos they're so delicate, the bones, I don't think it needs to, really.
1:03:02 > 1:03:05Right. You've taken the main one out, anyway.
1:03:05 > 1:03:07Yeah, we've taken the main bones out, definitely.
1:03:07 > 1:03:09That's quite important.
1:03:09 > 1:03:12We've got our nice, softly poached quail eggs, like so.
1:03:14 > 1:03:16- OK.- Hopefully, our puff pastry lids...
1:03:16 > 1:03:18- It's there.- Wahey!
1:03:19 > 1:03:22- Sits on the top. - We're just going to...
1:03:22 > 1:03:24Some lovely, light mustard sauce just to go over.
1:03:24 > 1:03:26Often, when people think of pies, you'd have to make this
1:03:26 > 1:03:28and then bake it in the oven, but this is really...
1:03:28 > 1:03:30No, this is a good dinner-party thing.
1:03:30 > 1:03:32- All the prep can be done in advance.- Yeah.
1:03:32 > 1:03:35Five minutes, it'll be on the table in front of your guests.
1:03:35 > 1:03:37Can you have this as a starter or...?
1:03:37 > 1:03:39I serve it as a starter in the restaurant,
1:03:39 > 1:03:41but you could do it a little larger as a main course.
1:03:41 > 1:03:43- There you go.- Thank you very much.
1:03:43 > 1:03:46And then, of course, we have to make it stargazy.
1:03:46 > 1:03:49- That's why you have these little holes in the pastry.- Yeah, exactly.
1:03:49 > 1:03:51There we are. One little head there and one little tail.
1:03:51 > 1:03:54I like a little bit of meat on the tail, as well.
1:03:54 > 1:03:56- Yeah.- There we go.
1:03:57 > 1:03:59- Let's just pop it in. - It's like those arrows you get
1:03:59 > 1:04:02- to put on your head as a kid. - LAUGHTER
1:04:02 > 1:04:05- It is like that! - Culinary arrows. There we go.
1:04:05 > 1:04:07And there we are, that's a stargazy pie.
1:04:07 > 1:04:09Looks like the arrows, like you said.
1:04:09 > 1:04:11LAUGHTER Look at that.
1:04:17 > 1:04:18There you go. You get to dive into this.
1:04:18 > 1:04:22- I don't know where you're going to start with it. There you go. Have a seat.- Thank you.
1:04:22 > 1:04:24- Looks great, though. - Looks fantastic.- Look at that.
1:04:24 > 1:04:27- There you go. Well...- Ladies, something that you would try?
1:04:27 > 1:04:29Would you try this for a dinner party or not?
1:04:29 > 1:04:31SHE SIGHS No.
1:04:31 > 1:04:33- LAUGHTER - That does put you off a bit.
1:04:33 > 1:04:36It does cos he's looking at you like, "Are you going to eat me?"
1:04:36 > 1:04:39- Yeah. "Help!"- I'm glad they don't do it with, like,
1:04:39 > 1:04:41- a beef pie. - LAUGHTER
1:04:41 > 1:04:43Just, like, a big cow's head and its tail.
1:04:43 > 1:04:47- There you go. You can start on that if you want. - LAUGHTER
1:04:47 > 1:04:51- Can't wait for that cauliflower. - No, you go first, please.
1:04:51 > 1:04:54- Let's have a go, then.- Dive in. - As long as we can have a little...
1:04:54 > 1:04:56- Stop looking at me. - LAUGHTER
1:04:56 > 1:04:57- Can I do that?- I'll move this.
1:04:57 > 1:04:59- There you go.- Yeah, there we go. What am I doing here?
1:04:59 > 1:05:02And the eggs will just break down, so that goes into the sauce?
1:05:02 > 1:05:04Yeah, it enriches the sauce and everything like that.
1:05:04 > 1:05:07- I can't do this. There we go. - The sardine will tell you. It's looking at you.
1:05:09 > 1:05:12- You are very nice. - LAUGHTER
1:05:16 > 1:05:19Jason might have been put off by the fish giving him the eye there,
1:05:19 > 1:05:21but what a top dish from Tristan.
1:05:21 > 1:05:23Now, it's Omelette Challenge time
1:05:23 > 1:05:26as Stuart Gillies looks to extend his lead at the top of the board
1:05:26 > 1:05:28as he takes on Michael Caines.
1:05:28 > 1:05:30Remember, all the chefs that come onto the show
1:05:30 > 1:05:33battle it out against the clock, and each other, to see how fast
1:05:33 > 1:05:36they can make a very simple, straightforward three-egg omelette.
1:05:36 > 1:05:39Michael, do you think you can stand a chance
1:05:39 > 1:05:42of beating our current champion up here with 31 seconds, Mr Gillies?
1:05:42 > 1:05:45- Billy the kid!- I'm at the top of the board, but the wrong side.
1:05:45 > 1:05:47- Yeah, you're on the board. - When I said I'd come back,
1:05:47 > 1:05:50- I didn't want to pitch against him, but...- Exactly.
1:05:50 > 1:05:53- It's pretty tough today. - It's going to be a tough one, but I'm up for it.
1:05:53 > 1:05:55You can choose from the ingredients in front of you.
1:05:55 > 1:05:58I'll taste them to make sure they're not scrambled egg. It must be a folded omelette.
1:05:58 > 1:06:01You can use what you like - milk, cream, butter, bit of cheese.
1:06:01 > 1:06:03- Three-egg folded omelette as fast as you can.- Truffle?
1:06:03 > 1:06:06Yeah, that's only Mr Blanc can bring truffle. Are you ready?
1:06:06 > 1:06:10- Yeah.- Three, two, one, go.
1:06:11 > 1:06:14They're off. Now, a little birdie tells me...
1:06:14 > 1:06:16Now, your restaurant is in the same building
1:06:16 > 1:06:19- as Mr Marcus Wareing's restaurant. - It is indeed, yeah.
1:06:19 > 1:06:20A little birdie tells me...
1:06:20 > 1:06:22Actually, it was Marcus himself called the studio
1:06:22 > 1:06:24and said you were practising quite severely.
1:06:24 > 1:06:26- You nicked all of his eggs, didn't you?- Not quite.
1:06:26 > 1:06:28- No, I don't think so.- Yes, you did!
1:06:28 > 1:06:30- Don't think so.- Yeah.- Oh, hold on.
1:06:30 > 1:06:32- Hello? Hello? - He was practising so much...
1:06:32 > 1:06:35- Michael?- I'm busy! I'm busy!- He's tied up.
1:06:35 > 1:06:37Just call him back in about two minutes.
1:06:37 > 1:06:42Must be a folded three-egg omelette cooked as quick as you can.
1:06:42 > 1:06:44That's it. He's not far off with this one.
1:06:44 > 1:06:46- Not far off with this one. - Oh, mine looks awful.
1:06:46 > 1:06:48They should have this in the Olympics.
1:06:48 > 1:06:51- Is this OK?- Come on, Michael. GONG CHIMES
1:06:51 > 1:06:53Oh, look at that one. GONG CHIMES
1:06:53 > 1:06:56- Both very, very close, I have to say.- Well done, mate.
1:06:56 > 1:06:58But the real true test is in the taste.
1:06:58 > 1:07:02- I've got to taste this one first, Michael.- That was your wife.- I know.
1:07:02 > 1:07:05- That was terrible. - She always calls at the wrong time.
1:07:05 > 1:07:07I have to say, that is probably...
1:07:09 > 1:07:12- It's perfect.- Oh!- This, however... - That's not really folded.
1:07:12 > 1:07:16- Look at this. What's this? - It's a sauce.
1:07:16 > 1:07:17This is lumps of butter.
1:07:19 > 1:07:23- Yeah.- Disqualified, I think. - Do you reckon?- Oh.- Yeah.
1:07:23 > 1:07:25- Tough audience. - It's not seasoned, is it?
1:07:25 > 1:07:28- Not seasoned.- Not seasoned. No, we'll keep him in.- Other side.
1:07:28 > 1:07:29We'll keep him in.
1:07:31 > 1:07:33Stuart, how do you think you've done?
1:07:33 > 1:07:34Oh, I was definitely slower today.
1:07:34 > 1:07:36- Do you think you've beaten this? - No. 41.
1:07:38 > 1:07:40- That's what I think. - Has the king lost his crown?
1:07:40 > 1:07:43Yeah, but I'm going to get him to put it on the board
1:07:43 > 1:07:45cos this'll be quite funny cos he won't be able to reach.
1:07:45 > 1:07:48- LAUGHTER - What is that ladder?!
1:07:48 > 1:07:50There you go. You did it...
1:07:51 > 1:07:54..not in 31 seconds. You did it right down here.
1:07:54 > 1:07:5940 seconds. I'm afraid it can't go on the board. You're still champion.
1:07:59 > 1:08:01- OK, that's fine.- Well done. - Thank you.- Michael...
1:08:02 > 1:08:05I've got to improve on one minute two, haven't I?
1:08:05 > 1:08:07Well, you were just behind me, so you must have been...
1:08:07 > 1:08:08- You started the same...- Yeah.
1:08:08 > 1:08:11..and the omelette hits the pan at exactly the same time.
1:08:11 > 1:08:14- You did it in 40 seconds dead. - Hey, that's not bad!
1:08:14 > 1:08:17So, you've improved your time by about 22 seconds.
1:08:17 > 1:08:20- APPLAUSE - Great.- There we go.
1:08:24 > 1:08:27All those distraction techniques from Stuart
1:08:27 > 1:08:28only hampered his own cause.
1:08:28 > 1:08:30Great improvement for Michael, though.
1:08:30 > 1:08:33Now, up next, it's Swedish chef Niklas Ekstedt,
1:08:33 > 1:08:35who's showing us how to home-smoke cod
1:08:35 > 1:08:37with stolen juniper branches.
1:08:38 > 1:08:40Great to have you on the show, Niklas.
1:08:40 > 1:08:41We've got cod on the menu.
1:08:41 > 1:08:45You said a small piece but this is a big piece of line-caught cod.
1:08:45 > 1:08:47This is huge!
1:08:47 > 1:08:48What are we going to do with it?
1:08:48 > 1:08:52We're going to cure this with some salt and some sugar.
1:08:52 > 1:08:54We actually call this gravad, you know gravad lax
1:08:54 > 1:08:56is the famous dish out of Sweden, it's the same.
1:08:56 > 1:08:58"Gravad" means buried,
1:08:58 > 1:09:02but we're just going to lightly cure it and then smoke it in juniper wood.
1:09:02 > 1:09:05- You want me to do a little salad here?- Yes, please.
1:09:05 > 1:09:08We've got the insides of the frisee, this is.
1:09:08 > 1:09:12Exactly. Do the inside of that and some fennel, some cucumber,
1:09:12 > 1:09:16apple, dill - always dill in Nordic food.
1:09:16 > 1:09:19Add some capers and then just dress that with some cream.
1:09:19 > 1:09:22The reason why we use the inside, the outside leaves are quite bitter.
1:09:22 > 1:09:27Exactly, so the inside has a little crispier and sweeter flavour to it.
1:09:27 > 1:09:31I'm going to take the cod here and cure this.
1:09:31 > 1:09:35Actually, they call us, the Swedes, they call us the Japanese of Europe.
1:09:35 > 1:09:39We take the shoes off when we come into houses and we like fish.
1:09:39 > 1:09:42Like Italians.
1:09:42 > 1:09:44I'm going to cure this.
1:09:44 > 1:09:47This is line-caught cod, but other fish you can do it with,
1:09:47 > 1:09:48we mentioned haddock.
1:09:48 > 1:09:51Haddock would work perfectly, salmon could also work,
1:09:51 > 1:09:54but whitefish is nice.
1:09:54 > 1:09:59This is salt going on here, normal table salt?
1:09:59 > 1:10:00Yes, normal table salt.
1:10:00 > 1:10:03You could do this in a wet brine as well
1:10:03 > 1:10:05but I prefer to do it in a dry one.
1:10:05 > 1:10:06OK.
1:10:06 > 1:10:12And then depending on how sashimi-style you want your fish,
1:10:12 > 1:10:15depending on how long you leave it,
1:10:15 > 1:10:17if you leave it overnight or two days,
1:10:17 > 1:10:19it would cure all the way down.
1:10:19 > 1:10:21So this is light brown sugar you're putting on?
1:10:21 > 1:10:22Light brown sugar and salt.
1:10:22 > 1:10:24How long would you leave that for then?
1:10:24 > 1:10:27I like the fish pretty raw so I leave it for an hour.
1:10:27 > 1:10:30Sink there if you want to wash your hands.
1:10:30 > 1:10:32Washing hands, good, my mom will be happy.
1:10:32 > 1:10:36Always when I'm on TV, she always tells me to wash my hands.
1:10:36 > 1:10:40So does my mother as well. They never change.
1:10:42 > 1:10:46- Right. This is now cured? - This is cured, yeah.
1:10:46 > 1:10:50And then I'm going to smoke this in juniper wood.
1:10:50 > 1:10:53I brought this with me from Stockholm.
1:10:53 > 1:10:56Not the pan, this, what's inside it.
1:10:56 > 1:10:58- Not the pan.- You brought this. - The juniper wood.
1:10:58 > 1:10:59Where did you get this from?
1:10:59 > 1:11:04I... I picked this up at the ski slope in Stockholm.
1:11:04 > 1:11:07I don't know if I can pick it there though!
1:11:07 > 1:11:10You don't know if you can pick it!
1:11:10 > 1:11:14- Don't tell anyone.- You've just told 6.5 million people, but anyway...
1:11:19 > 1:11:21So if you haven't got a local ski slope near you,
1:11:21 > 1:11:23I know there's one in Milton Keynes
1:11:23 > 1:11:25but I don't think it's got juniper wood anywhere near it.
1:11:25 > 1:11:27Is that one of those plastic slopes?
1:11:27 > 1:11:29Yeah, but it's the nearest I'm going to get to one.
1:11:29 > 1:11:32And then put fire to this.
1:11:32 > 1:11:35You put the fire alarm off.
1:11:35 > 1:11:37- This is the key to your cooking? - Yeah, flames.
1:11:37 > 1:11:40We don't look for amber, we like flames and smoke.
1:11:40 > 1:11:44This is a really good way to get that smoke.
1:11:47 > 1:11:48Let's put this on.
1:11:52 > 1:11:54So, kill it.
1:11:54 > 1:11:57That was totally under control the whole way through!
1:11:57 > 1:11:58Don't worry about it.
1:11:58 > 1:12:01It didn't look as if he was in control then!
1:12:03 > 1:12:05I was looking for the flames.
1:12:05 > 1:12:07- But this is where you cook, all on a fire pit?- Yes.
1:12:07 > 1:12:11There's no stove? There's no gas stove to cook on?
1:12:11 > 1:12:13No, no. Just a pit with the birchwood,
1:12:13 > 1:12:15big flames coming out and smoke.
1:12:15 > 1:12:19- The landowner was really happy when I introduced it.- I bet he was.
1:12:20 > 1:12:23No, so we've got a nice little salad here.
1:12:23 > 1:12:25Explain to us what we're doing here.
1:12:25 > 1:12:30So, because it has a very smoky and fatty flavour to the fish,
1:12:30 > 1:12:34I wanted a fresh salad with just a little bit of cream into the frisee
1:12:34 > 1:12:36and some of that fennel.
1:12:36 > 1:12:38I know you want to do a little dressing with this,
1:12:38 > 1:12:41which you've got to make as well, it's like a dipping...
1:12:41 > 1:12:42It's a dipping sauce.
1:12:42 > 1:12:45- Good, you reminded me.- I was just saying that because you were nicking
1:12:45 > 1:12:47my job doing the cucumber.
1:12:47 > 1:12:53I'm going to roast some mustard seeds and some dill seeds.
1:12:53 > 1:12:56- Now tell us about the food in Stockholm.- It's booming.
1:12:56 > 1:13:00- It is.- It's crazy, just opening up restaurants every day
1:13:00 > 1:13:03and the new Nordic food is as hot as it's ever been
1:13:03 > 1:13:06so it's great, great, great fun.
1:13:06 > 1:13:08What have you got in here then?
1:13:08 > 1:13:11Little bit of salt and then mustard seeds.
1:13:11 > 1:13:14Both white and dark mustard seeds?
1:13:14 > 1:13:16Yeah. What do you call these in English?
1:13:16 > 1:13:19What's that? What have we got in there?
1:13:19 > 1:13:22- Little bit of cumin.- Cumin and this one is dill seeds.- Dill seeds, yeah.
1:13:22 > 1:13:24And then crush them a little bit.
1:13:24 > 1:13:28And then add the oil from the anchovies can.
1:13:28 > 1:13:30Just the oil...
1:13:30 > 1:13:33Oil from the tin of anchovies.
1:13:33 > 1:13:36That's something for you.
1:13:38 > 1:13:39That's going to go in there.
1:13:39 > 1:13:42Now you're appearing in the UK quite a bit.
1:13:42 > 1:13:47Tell me about this festival, which is bigger than Christmas in Sweden.
1:13:47 > 1:13:50Exactly, so we have the Midsummer Eve.
1:13:50 > 1:13:52It's the biggest holiday in Sweden.
1:13:52 > 1:13:54It's our Christmas celebration.
1:13:54 > 1:13:56We get together with the family,
1:13:56 > 1:13:59so this year there is a British woman,
1:13:59 > 1:14:02I think she worked on the British... Big British Bake Off?
1:14:02 > 1:14:06- Great British Bake Off? - That's the one.
1:14:06 > 1:14:09And now she's doing a Midsummer party in southern England.
1:14:09 > 1:14:12- It's not Mary Berry, is it? - Who is she?
1:14:12 > 1:14:15- I'm just saying.- Young girl?
1:14:15 > 1:14:18- Eh?- Young, tall, blonde girl?
1:14:18 > 1:14:23- Moving on!- I don't know, who is she?
1:14:23 > 1:14:26You have legends, don't you, in Sweden?
1:14:26 > 1:14:28- No.- You understand the word "legend?"
1:14:28 > 1:14:33Legend! Yeah, yeah, yeah.
1:14:33 > 1:14:35Like Obi-Wan Kenobi.
1:14:35 > 1:14:37She is... In fact...
1:14:39 > 1:14:43As a parallel, you've said exactly what I was going to say!
1:14:43 > 1:14:46Mary Berry and Obi-Wan Kenobi.
1:14:48 > 1:14:51That's the one, you don't need to say nothing else after that!
1:14:51 > 1:14:54Cooking Swedish cinnamon buns.
1:14:54 > 1:14:57Obi-Wan Kenobi, that's the first thing we're going to say to her.
1:15:00 > 1:15:03- You've got the fish smoking. - We've got that coming out of here.
1:15:04 > 1:15:08They're hosting a Midsummer party down in southern England,
1:15:08 > 1:15:10so I'm coming over for that
1:15:10 > 1:15:14but I haven't talked to my wife yet and this will be difficult,
1:15:14 > 1:15:18because I have to leave home for the biggest holiday, family...
1:15:18 > 1:15:20- Yeah.- And you haven't told your wife.
1:15:20 > 1:15:23Not yet. I'm going to do that when I come home.
1:15:23 > 1:15:26I would probably do that before you take a flight back, to be honest.
1:15:28 > 1:15:31I reckon she's going to find out about it between now and then.
1:15:31 > 1:15:34- So we've got capers going in here? - I need to text her, maybe now.
1:15:34 > 1:15:38So we've got some capers going in. Tell us about this fish then.
1:15:38 > 1:15:39What have we got happening now then?
1:15:39 > 1:15:42It's lightly cured and then smoked in the juniper wood
1:15:42 > 1:15:44and then I'm going to try to...
1:15:44 > 1:15:46You want to finish this with a blowtorch as well?
1:15:46 > 1:15:49I'm going to finish with a blowtorch.
1:15:49 > 1:15:53Have you got any trademark dishes?
1:15:53 > 1:15:56Last time, you brought this amazing pan you were cooking with as well.
1:15:56 > 1:15:59Yeah, cast iron, that's the big difference between a grill,
1:15:59 > 1:16:02the traditional barbecue,
1:16:02 > 1:16:06and Nordic grills that we use, the open flames,
1:16:06 > 1:16:10and then we just add the pan in to the flames
1:16:10 > 1:16:13and then we cook it in the cast iron so it gives flavour
1:16:13 > 1:16:15from the cast iron, but I did that last time
1:16:15 > 1:16:18so now I need to show other techniques
1:16:18 > 1:16:20so you think I'm a multitalent.
1:16:20 > 1:16:24- The potatoes.- I'll do the potatoes. I'll drain those off.
1:16:24 > 1:16:26This is just to finish off?
1:16:26 > 1:16:31It's cured, just cooked, this fish as well?
1:16:33 > 1:16:35- So warm potatoes that we've got in here as well?- Yeah.
1:16:38 > 1:16:41Is there anybody else doing your style of food?
1:16:41 > 1:16:46There are similar ideas and the Nordic food has gone
1:16:46 > 1:16:50from not only... I'm just going to blowtorch this finish.
1:16:50 > 1:16:54- It's hard to hear anything. OK, I'm done.- That's fine, carry on.
1:16:57 > 1:17:01It's been a lot of focus on new Nordic food product-wise
1:17:01 > 1:17:04but now it's more technically driven.
1:17:04 > 1:17:08You said this juniper, Douglas fir pine, you could use that?
1:17:08 > 1:17:10Yeah, you could use that. A Christmas tree.
1:17:10 > 1:17:13Great way to use up your Christmas tree.
1:17:13 > 1:17:17We could add some olive oil to this as well, even though that's not very Scandinavian.
1:17:17 > 1:17:21Are you happy with that dish?
1:17:21 > 1:17:25- The little dipping sauce on the side.- Yeah, it looks OK.
1:17:25 > 1:17:26I've done better.
1:17:28 > 1:17:31Fair enough! What's the name of the dish?
1:17:31 > 1:17:34Juniper smoked wood... What? No.
1:17:34 > 1:17:39I've just got Obi-Wan Kenobi going in my head.
1:17:39 > 1:17:40Anyway, check that out.
1:17:46 > 1:17:49You need your own show, to be honest, you do!
1:17:49 > 1:17:50Have a seat over here.
1:17:50 > 1:17:53Gregory, I don't know whether you followed that
1:17:53 > 1:17:56- cos I ain't got a clue what was going on.- I did, man.
1:17:56 > 1:17:58Dive into that, tell us what you think.
1:17:58 > 1:18:01Let me get the little dipping sauce as well.
1:18:01 > 1:18:06This apple and fennel salad, I make one of those.
1:18:06 > 1:18:08Is that particularly Nordic?
1:18:08 > 1:18:11Yeah. It could be German as well, I don't know.
1:18:11 > 1:18:13It depends on where you draw the border.
1:18:13 > 1:18:15Mm! Mm!
1:18:15 > 1:18:17- Happy with that?- Yes, and this is the dipping sauce.
1:18:17 > 1:18:19Yeah, dipping sauce. Dive in.
1:18:24 > 1:18:27Now, if you couldn't follow that recipe due to the fire and confusion
1:18:27 > 1:18:31then head over to the BBC website, just don't forget your juniper wood.
1:18:31 > 1:18:34When impressionist Alistair McGowan came in to the studio to face
1:18:34 > 1:18:38his Food Heaven or his Food Hell, he told us he was a lover
1:18:38 > 1:18:42of lemon meringue pie, but definitely wasn't partial to pork,
1:18:42 > 1:18:45and it was my turn to cook Heaven or Hell, but which one would it be?
1:18:45 > 1:18:48It's time to find out whether Alistair is facing either
1:18:48 > 1:18:50food Heaven or Food Hell?
1:18:50 > 1:18:52Now, Alistair, Food Heaven was this,
1:18:52 > 1:18:56lots of lemons, lemon meringue pie.
1:18:56 > 1:18:58Meringue and stuff like that.
1:18:58 > 1:19:01Or Food Hell was this, pork chop, big pork chop.
1:19:01 > 1:19:04- Look at it, it just looks boring. - Look at the size of it.
1:19:04 > 1:19:07Nice kind of Asian slaw, that would be delicious.
1:19:07 > 1:19:10- What do you think you got? - I hope I got the pie.
1:19:10 > 1:19:12I've had so much savoury, I'm just ready for a sweet.
1:19:12 > 1:19:15You weren't sure what I was going to do, were you?
1:19:15 > 1:19:17No, but I'm interested to see what you're going to do.
1:19:17 > 1:19:19OK, well, I can tell you it is...
1:19:19 > 1:19:22- It's the lemon meringue pie.- Get in!
1:19:22 > 1:19:25- Guys in the studio, you went for it, right?- Yeah.
1:19:25 > 1:19:27Most of our callers.
1:19:27 > 1:19:30Boys, if you want to clear that, let's get this on.
1:19:30 > 1:19:34So, guys, I'm also going to need you to do, I've got some lemon curd,
1:19:34 > 1:19:37so one of you guys, who wants to do lemon curd?
1:19:37 > 1:19:38I'll make the lemon curd.
1:19:38 > 1:19:41OK, beautiful, which leaves Martin, you can do the cream,
1:19:41 > 1:19:44we've got some mascarpone cream there,
1:19:44 > 1:19:46with some double cream, some more lemon.
1:19:46 > 1:19:48Right, I'll get on with the cake, I'll stop talking.
1:19:48 > 1:19:50Looks like a... What is it you call it?
1:19:50 > 1:19:52Not a separated egg.
1:19:52 > 1:19:57- Deconstructed!- Deconstructed! That's the word. That's the buzzword.
1:19:57 > 1:20:00- Terrible word.- Deconstructed lemon meringue pie.
1:20:00 > 1:20:01Let's get this in.
1:20:01 > 1:20:03Start blending the butter and the sugar.
1:20:03 > 1:20:06You want that sugar to dissolve.
1:20:06 > 1:20:08Let's get that in.
1:20:08 > 1:20:10Start beating that.
1:20:10 > 1:20:13- I do this by hand if I'm doing stuff.- You don't?
1:20:13 > 1:20:16- I do, yeah.- Have not got one of these?- No. I enjoy it.
1:20:16 > 1:20:18It's my workout, you don't need it.
1:20:18 > 1:20:20That's very kind.
1:20:20 > 1:20:22Right, I've got some bicarb in there,
1:20:22 > 1:20:24that's going to lighten the load.
1:20:24 > 1:20:26It's kind of a chuck it all in cake.
1:20:26 > 1:20:29Let's take this over here.
1:20:29 > 1:20:32And some self-raising flour.
1:20:32 > 1:20:35My ingredients are going everywhere.
1:20:37 > 1:20:40So ideally, you want to let that cream, let it cream,
1:20:40 > 1:20:43and then add your eggs slowly, but that's with the luxury of time.
1:20:43 > 1:20:46- This is for the pastry. - And we're short on that.
1:20:46 > 1:20:48No, no, it's not pastry!
1:20:48 > 1:20:50This is the cake, we're making a lemon cake
1:20:50 > 1:20:53and then we've got the lemon curd, cream, the mascarpone...
1:20:53 > 1:20:55OK, no pastry.
1:20:55 > 1:20:58OK, right, let's get a few eggs in there.
1:20:58 > 1:21:02- Right, guys. Who's free? - There's some limes here.
1:21:02 > 1:21:04- Really?- Some lemons.
1:21:04 > 1:21:07Lemon zest.
1:21:07 > 1:21:09- You've done it?- Yeah.- Amazing!
1:21:09 > 1:21:12You don't need me to do anything?
1:21:12 > 1:21:14OK, so slowly add the eggs.
1:21:14 > 1:21:16I'll let you do it.
1:21:16 > 1:21:19And this is a real kind of quick, chuck it all in method.
1:21:19 > 1:21:23But you do need a mixer, you'll be there for hours.
1:21:23 > 1:21:24Yeah...
1:21:24 > 1:21:27So what do you eat when you're on the road then?
1:21:27 > 1:21:30It's tricky, actually, because it's finding a time to eat
1:21:30 > 1:21:33because you don't want to eat too close to a show
1:21:33 > 1:21:35and the wisdom is you don't eat after a show.
1:21:35 > 1:21:37- And lay in bed... - Exactly, not good for you.
1:21:37 > 1:21:39And if you're turning up in towns you don't know,
1:21:39 > 1:21:42sometimes - it's not true now but in the old days -
1:21:42 > 1:21:44you turn up at five o'clock to eat and nowhere's serving till six,
1:21:44 > 1:21:46you know, at the earliest so it's tricky.
1:21:46 > 1:21:48But the best thing is to eat at lunchtime.
1:21:48 > 1:21:51And do you find it hard? Whenever I'm out and about,
1:21:51 > 1:21:54I always find it hard not to eat loads of bread.
1:21:54 > 1:21:56You can't get fruit at a service station
1:21:56 > 1:21:58and everything is bread-based.
1:21:58 > 1:22:00Yeah. That's why this food we've had today has been so nice
1:22:00 > 1:22:03because it's very difficult to get any vegetarian food
1:22:03 > 1:22:05or any healthy food, unless you just eat raw veg or raw fruit.
1:22:05 > 1:22:09I love my fruit so I survive on fruit. Fruit and chocolate!
1:22:09 > 1:22:11Fruit and chocolate?
1:22:11 > 1:22:13- Well, not together!- That's a nice balanced diet!
1:22:13 > 1:22:16But it is hard to eat on the road.
1:22:16 > 1:22:18Cooking itself, obviously you've got to be at home to do it,
1:22:18 > 1:22:22but you like your own kitchen and you like your own food, so it's difficult.
1:22:22 > 1:22:26It's a big thing now for you guys to do these massive tours, isn't it?
1:22:26 > 1:22:29Theatre is slightly different,
1:22:29 > 1:22:32people have been doing that for years. It's different with stand-up.
1:22:32 > 1:22:34- But the stand-up thing is... - Yeah, yeah.
1:22:34 > 1:22:36The venues I was doing was like the little theatre in Monmouth
1:22:36 > 1:22:39and, to be perfectly honest, people were saying, you know,
1:22:39 > 1:22:40"We had Dara O Briain here last week,
1:22:40 > 1:22:43"he's trying out stuff for his national tour, his arena tour.
1:22:43 > 1:22:44"When's your big tour?"
1:22:44 > 1:22:47- And I would say, "This is my tour!" - That's quite nice, though.
1:22:47 > 1:22:49- Quite sort of intimate...- Yeah.
1:22:49 > 1:22:52Do you get a sense of where you are?
1:22:52 > 1:22:54Do you have that heckle, that feedback?
1:22:54 > 1:22:58You try and fit things in, depending on where you are.
1:22:58 > 1:23:01If I'm in the Birmingham area, obviously,
1:23:01 > 1:23:03you put in people like Frank Skinner,
1:23:03 > 1:23:05who maybe you wouldn't do anywhere else.
1:23:05 > 1:23:08And particularly, this struck me as weird, I was in Newcastle
1:23:08 > 1:23:10and I've done Brendan Foster for a long time,
1:23:10 > 1:23:12the athletics commentator, and when I do Brendan normally,
1:23:12 > 1:23:14people laugh at the end of my Brendan Foster routine
1:23:14 > 1:23:17but when you're in Newcastle or anywhere in the north-east,
1:23:17 > 1:23:19they're laughing straightaway,
1:23:19 > 1:23:21so people like you to do the people from their area.
1:23:21 > 1:23:23Yeah, sure. Build a relationship.
1:23:23 > 1:23:26In the West Country or Wales if you start doing Stephen Merchant,
1:23:26 > 1:23:27people really seem to, to laugh at that,
1:23:27 > 1:23:30- because they like a bit of Stephen Merchant.- I'm so easily pleased.
1:23:30 > 1:23:33- Doing a local person.- Have you got any requests, while he's here?
1:23:33 > 1:23:36He's already done Trevor Brooking.
1:23:36 > 1:23:39The sport thing, the sport voices are quite big for you?
1:23:39 > 1:23:42Yeah, it always has been. I love watching sport.
1:23:42 > 1:23:44I mean, that's the thing, really, doing impressions.
1:23:44 > 1:23:47You got to do people that you watch a lot, and for me as well,
1:23:47 > 1:23:50I like my tennis, so I do a lot of tennis voices.
1:23:50 > 1:23:55Andy Murray, obviously. Nowadays the response to me doing Andy
1:23:55 > 1:23:58has gone, well, through the roof, you know.
1:23:58 > 1:23:59It's second nature.
1:23:59 > 1:24:01I have to work hard at the politicians
1:24:01 > 1:24:04because I follow politics like anybody else
1:24:04 > 1:24:05but it's not natural for me to do that.
1:24:05 > 1:24:07I have been enjoying doing Boris.
1:24:07 > 1:24:11And Boris was saying the other day, I don't know if you heard this,
1:24:11 > 1:24:14he said, we face three major crises in this country at this moment in time.
1:24:14 > 1:24:18We face a fuel crisis, we face an obesity crisis and we face an unemployment crisis.
1:24:18 > 1:24:20We could solve all three crises at a stroke.
1:24:20 > 1:24:23All we need to do is suck the fat out of the fat people,
1:24:23 > 1:24:25turn it into fuel and pay them for it!
1:24:25 > 1:24:28Who needs fracking when we've got snacking, that's what I say!
1:24:31 > 1:24:34- Right, OK, so that's the all in one. - I missed that.
1:24:34 > 1:24:36I'll talk you through it. Don't worry about it.
1:24:36 > 1:24:39Eggs and sugar, and then the lemon zest, the lemon juice,
1:24:39 > 1:24:41the bicarb and the self-raising flour.
1:24:41 > 1:24:43Chucked it all in, creamed it together,
1:24:43 > 1:24:46- into a hot oven. - Using that.- Using that bad boy.
1:24:46 > 1:24:49Right, so let's move this over.
1:24:49 > 1:24:51OK, so this is what will come out.
1:24:51 > 1:24:53- This is what will come out. - And once it's cool...
1:24:53 > 1:24:57You've got a bit of a soggy bottom there, seems to have dropped quite a lot.
1:24:57 > 1:24:59I'm not happy with that as a base, I've got to say.
1:24:59 > 1:25:01I'm not happy with that as a base at all there.
1:25:01 > 1:25:04Don't know what Mary thinks.
1:25:04 > 1:25:07Is it part of your job to keep up?
1:25:07 > 1:25:09Yeah, completely.
1:25:09 > 1:25:11And I found myself cursing once when we were doing
1:25:11 > 1:25:13the television series years ago. I rang a friend and he said,
1:25:13 > 1:25:16"What are you doing?" I said, "I've just been watching Rising Damp.
1:25:16 > 1:25:19"I've had to watch Rising Damp cos we're doing Rigsby next week.
1:25:19 > 1:25:21"I've just watched five episodes back-to-back."
1:25:21 > 1:25:24He actually said to me, "Most people would give their eye teeth
1:25:24 > 1:25:26"to be paid for watching five episodes of Rising Damp."
1:25:26 > 1:25:28So it's not always a hardship.
1:25:28 > 1:25:30But that's why I do people I enjoy watching.
1:25:30 > 1:25:33Because then it doesn't feel like work at all.
1:25:33 > 1:25:35Thank you, boys.
1:25:35 > 1:25:38We've got our cooled lemon curd.
1:25:38 > 1:25:41Yes. I missed that, so what is lemon curd?
1:25:41 > 1:25:44- I have always wondered what lemon curd is.- Talk him through it.
1:25:44 > 1:25:48Lemon curd is eggs, sugar and lemon whisked until it should be
1:25:48 > 1:25:52ribbon stage and then you add butter to it to emulsify.
1:25:52 > 1:25:55Does it need to set? Has it got to set before you use it?
1:25:55 > 1:25:57Needs to go, yeah, it's obviously going to be hot,
1:25:57 > 1:25:59it needs to go in the fridge and cool down.
1:25:59 > 1:26:01I'm just going to ripple this through.
1:26:01 > 1:26:04It's already looking really, really tantalising.
1:26:04 > 1:26:06It's not what you had in mind, I think,
1:26:06 > 1:26:10when you think of lemon meringue pie, as it were.
1:26:10 > 1:26:13Let's try not to slop that on the deck.
1:26:13 > 1:26:17- OK, so that's been rippled through the mascarpone.- Yeah.- Right?
1:26:17 > 1:26:18We'll have to lose that.
1:26:18 > 1:26:25OK, so here we've got some lemon slices. These, very easy to do.
1:26:25 > 1:26:28They look like the lemons you left in the fruit bowl
1:26:28 > 1:26:31and kind of forgotten about, but they are not,
1:26:31 > 1:26:33so what you need to do is to slice them
1:26:33 > 1:26:36and you could leave them out in your Aga or in a low oven overnight
1:26:36 > 1:26:38or something like that.
1:26:38 > 1:26:39They basically dehydrate.
1:26:39 > 1:26:41Is that just the dressing or can you eat the whole thing?
1:26:41 > 1:26:44- You can eat them, do you want to try one?- With the rind as well?
1:26:44 > 1:26:46They are quite poky.
1:26:46 > 1:26:48Poky, what does that mean?
1:26:48 > 1:26:50That's poky.
1:26:50 > 1:26:54- It is. Quite a nice little snack. - It's nice.
1:26:54 > 1:26:56Let's turn that heat off.
1:26:56 > 1:26:59Thank you, chef.
1:26:59 > 1:27:03This is the wafer thin meringue.
1:27:03 > 1:27:07So I'm hoping to get some shards.
1:27:07 > 1:27:08It's not really working.
1:27:08 > 1:27:10So, hang on...
1:27:10 > 1:27:12What we would do, right, is make a meringue,
1:27:12 > 1:27:14spread it out, leave that to dry.
1:27:14 > 1:27:16You're going to do it.
1:27:16 > 1:27:18Leave that to dry.
1:27:18 > 1:27:21That worked!
1:27:21 > 1:27:23That's what we're after!
1:27:23 > 1:27:26Let's have some shards!
1:27:26 > 1:27:28This is what's called stiff peaks.
1:27:28 > 1:27:30Beautiful.
1:27:30 > 1:27:32That looks all right, actually,
1:27:32 > 1:27:35that looks better than the one I did earlier.
1:27:35 > 1:27:37Let's move that like that and that's it!
1:27:37 > 1:27:41Do you want to dig in? Put your lemon down!
1:27:41 > 1:27:45- Dig in, have a spoon. Yes, you do! Yes, you do.- OK.
1:27:45 > 1:27:49I can't believe I'm about to say that my mother makes it better, but...
1:27:49 > 1:27:50Try that.
1:27:50 > 1:27:53It's a disappointing bake, I've got to say.
1:27:53 > 1:27:56Alistair, remind us when your tour starts.
1:27:56 > 1:27:58My tour of Pygmalion starts in ten days' time.
1:27:58 > 1:28:01- I'm speaking with my mouth full! - That's fine, it's all relaxed here.
1:28:01 > 1:28:04In Cambridge and then we go around Aberdeen, Brighton, Bath,
1:28:04 > 1:28:06Oxford, all over the country.
1:28:06 > 1:28:07Coming to a town near you.
1:28:07 > 1:28:10If there's a theatre royal we're in it, doing Pygmalion.
1:28:10 > 1:28:11- Is that all right?- This is lovely,
1:28:11 > 1:28:13and it's a very funny play, I should say that.
1:28:13 > 1:28:15Cheers.
1:28:18 > 1:28:20I tell you what, those meringues were a nightmare
1:28:20 > 1:28:23but it was well worth the effort to see the look of enjoyment
1:28:23 > 1:28:27on Alistair's little face as he tucked into his Food Heaven.
1:28:27 > 1:28:29Anyway, that's it from us this week, I'm afraid.
1:28:29 > 1:28:32I hope we've enjoyed taking a look back at some of our favourite
1:28:32 > 1:28:34moments from the Saturday Kitchen archives, and don't forget,
1:28:34 > 1:28:37if you fancy giving any of today's studio recipes a go,
1:28:37 > 1:28:39then just head over to the BBC website.
1:28:39 > 1:28:42Enjoy the rest of your weekend and we'll see you next week.