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