0:00:02 > 0:00:05We've got an incredible line-up for you with all of your favourite chefs,
0:00:05 > 0:00:09mouthwatering dishes and, as ever, some very hungry celebrity guests will be joining us in the studio.
0:00:09 > 0:00:12So, clear your schedule, grab yourself a cuppa
0:00:12 > 0:00:15and enjoy another helping of Saturday Kitchen Best Bites.
0:00:36 > 0:00:37Welcome to the show.
0:00:37 > 0:00:39Now make yourself comfy because for the next 90 minutes,
0:00:39 > 0:00:42we will be bringing you some of your favourite Saturday Kitchen
0:00:42 > 0:00:46moments from over the years, as well as some classic Rick Stein
0:00:46 > 0:00:47and Keith Floyd archive.
0:00:47 > 0:00:51Coming up, James Martin serves Suranne Jones Serrano ham,
0:00:51 > 0:00:54stuffed lamb chops with freshly made sage pasta.
0:00:54 > 0:00:57Clare Smyth is here with a sophisticated spiced duck
0:00:57 > 0:00:59breast and Savoy cabbage supper.
0:00:59 > 0:01:03She roasts duck breast before basting in a spice mix of fennel,
0:01:03 > 0:01:05coriander, nutmeg, cinnamon and orange zest and
0:01:05 > 0:01:10then serves alongside cream, Savoy cabbage and roasted Braeburn apples.
0:01:10 > 0:01:14The master of spice, Cyrus Todiwala is turning up the heat in the kitchen.
0:01:14 > 0:01:16He tosses crab meat with ginger and garlic, curry leaves,
0:01:16 > 0:01:21chillies, turmeric and coconut and serves alongside a Currimbhoy salad.
0:01:21 > 0:01:23Simple but delicious.
0:01:23 > 0:01:26And then it is omelette challenge time again as Aggi Sverrisson
0:01:26 > 0:01:27takes on Sat Bains.
0:01:27 > 0:01:30Aggi tries to avoid disqualification once again.
0:01:30 > 0:01:34Will Holland is here and he serves up a wonderful wood pigeon dish.
0:01:34 > 0:01:37He roasts wood pigeon with orange zest, sugar,
0:01:37 > 0:01:39and serves with a mango salsa, mango puree
0:01:39 > 0:01:42and red wine and sesame reduction,
0:01:42 > 0:01:44all topped with crispy leeks.
0:01:44 > 0:01:47And finally, Sue Perkins faces her food heaven or food hell.
0:01:47 > 0:01:48Will she get her food heaven -
0:01:48 > 0:01:50hazelnut and chocolate gateau topped with meringue
0:01:50 > 0:01:51and mini-marshmallows?
0:01:51 > 0:01:53Or her food hell - goat's cheese on brioche
0:01:53 > 0:01:57with salt-baked celeriac and a red currant dressing?
0:01:57 > 0:02:01One sweet and one savoury, but which show stopping dish did Sue get?
0:02:01 > 0:02:03You're going to have to keep watching to find out.
0:02:03 > 0:02:06All of that to come, plus Rick Stein visits the Isle of Wight
0:02:06 > 0:02:09and Keith Floyd takes a trip to Cornwall.
0:02:09 > 0:02:12But first, it's over to Ben Tish who's making his Saturday Kitchen
0:02:12 > 0:02:16debut as he looks to impress with a Spanish-inspired supper.
0:02:16 > 0:02:18- Great to have you on the show, Ben. - Thanks, James.
0:02:18 > 0:02:20- Thank you for coming on. - A pleasure to be here.
0:02:20 > 0:02:23You are influenced heavily with, we mentioned the Italian,
0:02:23 > 0:02:26but the Spanish theme, particularly this dish.
0:02:26 > 0:02:31Yeah, absolutely. Well, it is a hake with clams, spicy chorizo
0:02:31 > 0:02:34and Arbequina olive oil mash.
0:02:34 > 0:02:36- Sounds good to me. - It's a take on a Spanish dish, it is
0:02:36 > 0:02:38refined a little bit with the addition of the mash.
0:02:38 > 0:02:40Right, so tell us about this hake, then.
0:02:40 > 0:02:42You want to get that on to start off with. I know you do.
0:02:42 > 0:02:45Yeah, absolutely. So, hake - used loads in Spain
0:02:45 > 0:02:50and France, as we spoke to Daniel about earlier.
0:02:50 > 0:02:52- Yeah, super delicious. - Yeah, really good.- Really good.
0:02:52 > 0:02:53And cooking it on the bone.
0:02:53 > 0:02:57It's a really good way to cook hake or any fish, for that matter.
0:02:57 > 0:02:59I love cooking fish on the bone.
0:02:59 > 0:03:01Particularly with hake, it's quite delicate, isn't it?
0:03:01 > 0:03:03It can fall apart if you overcook it.
0:03:03 > 0:03:06Exactly, but the bone kind of helps that. Helps keep it all together.
0:03:06 > 0:03:08But does add that flavour in there as well.
0:03:08 > 0:03:10So, I've got a nice hot pan and olive oil in there,
0:03:10 > 0:03:11just added the hake into there.
0:03:11 > 0:03:14So, this is a cut of meat that you normally find on salmon.
0:03:14 > 0:03:17It's called a darne, this one. Cut straight through the centre of the fish.
0:03:17 > 0:03:20Yeah, a darne or a steak, cos probably a lot of people would know that.
0:03:20 > 0:03:22Just like going in there. Thanks, James.
0:03:22 > 0:03:25I'm just going to get my clams in there now as well.
0:03:25 > 0:03:28- There we go.- Yeah.- Get away in there.
0:03:28 > 0:03:29Get rid of that, wash my hands.
0:03:29 > 0:03:31So, you've just got a little bit of olive oil, just a touch.
0:03:31 > 0:03:34Just a little bit of olive oil in there. That's it.
0:03:34 > 0:03:37Just wanted to get that going. I want a nice kind of caramelisation on that.
0:03:37 > 0:03:40- Now, you mentioned that the French like it as well.- Yeah.
0:03:40 > 0:03:42It was one of the first dishes I learned to cook in France,
0:03:42 > 0:03:44it was hake with the beurre blanc sauce.
0:03:45 > 0:03:49And when we were in France, you and I,
0:03:49 > 0:03:51saw a massive one in the market in Brittany.
0:03:51 > 0:03:55- Fabulous fish.- Yeah, again, inexpensive, these.
0:03:55 > 0:03:57I mean, yeah, in Italy they kind of use it a lot as well.
0:03:57 > 0:04:00We have an Italian influence at our restaurants as well,
0:04:00 > 0:04:02so it is used quite a lot in Italy as well.
0:04:02 > 0:04:05It just seems in the UK, that we just kind of don't get it.
0:04:05 > 0:04:08It's all down to the name. You see the name in the UK.
0:04:08 > 0:04:11People don't like the name or the look of the fish, they won't eat it.
0:04:11 > 0:04:13Yeah, well, it's always the cod and haddock.
0:04:13 > 0:04:15Which is crazy, really, when you think about it.
0:04:15 > 0:04:18There's so many great other fish out there. Particularly this one.
0:04:18 > 0:04:21Absolutely, absolutely. James, so you are peeling some chorizo for me.
0:04:21 > 0:04:24So we've got some cooking chorizo and this is spicy cooking chorizo.
0:04:24 > 0:04:28It is different to the cured chorizo. It needs to be cooked.
0:04:28 > 0:04:30And it is great when you are cooking.
0:04:30 > 0:04:33When you cook it down, it releases its paprika oil.
0:04:33 > 0:04:36The word picante is what you are look for.
0:04:36 > 0:04:38- Picante, exactly, yeah. - It's the spice one, isn't it?
0:04:38 > 0:04:40You get dulce, which is the sweet one,
0:04:40 > 0:04:42and picante which is the spicy one.
0:04:42 > 0:04:46So, got the clams, they are going nicely there. Turn the hake again.
0:04:46 > 0:04:48And I will grab some of that chorizo, James, if I may.
0:04:48 > 0:04:52The difference, like you said, the cooking one, you can easily tell the difference.
0:04:52 > 0:04:55One is like actually like a sausage and soft and the other one is firm.
0:04:55 > 0:04:58Yeah, exactly that. I mean, you can cook with the fully cured one
0:04:58 > 0:05:01and it also releases a bit of oil, but this is much better.
0:05:03 > 0:05:06So, I just want to get that sweated away
0:05:06 > 0:05:09and it will start to release all of its oil. That is really good.
0:05:09 > 0:05:12I mentioned the fact you are big fish fan with the old sea bass.
0:05:12 > 0:05:15- Hake, tried that? - Yeah, I'm just trying to think.
0:05:15 > 0:05:17What family of fish is hake from? Or give me some...
0:05:17 > 0:05:21I would have thought it's probably cod or haddock.
0:05:21 > 0:05:25- Because in France... - Yeah, it's from the cod family.
0:05:25 > 0:05:26Cod.
0:05:26 > 0:05:29OK, cool, if you could peel that potato for me, James, please.
0:05:29 > 0:05:31And we're going to get that on.
0:05:31 > 0:05:35Just going to turn that again. We've got a nice colour on there now.
0:05:35 > 0:05:38So, that is good. And then here I've got some white wine,
0:05:38 > 0:05:40that I'm just going to add into there.
0:05:43 > 0:05:45- Now tell us about these restaurants, then.- And some sherry.
0:05:45 > 0:05:47You, first of all, came to London when?
0:05:48 > 0:05:52I came to London...about 14, 15 years ago.
0:05:52 > 0:05:56Started working, first job was at the Ritz.
0:05:56 > 0:05:59Classic place. Did that for a year.
0:05:59 > 0:06:00And then ended up working
0:06:00 > 0:06:03with Jason Atherton at various restaurants.
0:06:03 > 0:06:06I'm sorry, James, to interrupt there.
0:06:06 > 0:06:10I'm just steaming that away there and that is going to finish cooking the fish through.
0:06:10 > 0:06:12We'll get the potatoes on there. So, yeah.
0:06:12 > 0:06:16And then, worked at an Italian restaurant called Il Duca,
0:06:16 > 0:06:22which is where I kind of got more into the rustic style of things.
0:06:22 > 0:06:24- Oh, give me that, I'll do that. - OK, cool.
0:06:24 > 0:06:26- You do that one.- OK, thanks.
0:06:26 > 0:06:29And then, yeah, I had a little detour into Scotland where
0:06:29 > 0:06:32I worked at a country house hotel up there
0:06:32 > 0:06:35and got really in touch with produce and things like that.
0:06:35 > 0:06:36I moved back to London...
0:06:36 > 0:06:38- So, a big mix-and-match, then? - Mix-and-match, exactly.
0:06:38 > 0:06:40And then started at Salt Yard.
0:06:40 > 0:06:42And it's kind of just gone from there.
0:06:42 > 0:06:44Really got into Spanish cooking.
0:06:44 > 0:06:46These are kind of... Talking about Spanish cooking.
0:06:46 > 0:06:49These are modern tapas restaurants, but they are all different,
0:06:49 > 0:06:52- are they? Or roughly different? - No, there's a theme
0:06:52 > 0:06:54running through them.
0:06:54 > 0:06:56You know, we specialise in charcuterie cheese,
0:06:56 > 0:06:57Spain and Italy as well.
0:06:57 > 0:06:59It's not just Spanish.
0:06:59 > 0:07:03And, yeah, kind of tapas but with a modern twist on them.
0:07:03 > 0:07:04So, in particular, the Iberico, isn't it?
0:07:04 > 0:07:06That is what you use quite a bit?
0:07:06 > 0:07:09Our Open Tavern restaurant in Covent Garden, which we opened a year ago,
0:07:09 > 0:07:11we've had become famous for fresh Iberico meat.
0:07:11 > 0:07:14So, everybody probably knows the ham that is
0:07:14 > 0:07:17carved in Spanish restaurants, the jamon Iberico.
0:07:17 > 0:07:19- Pata negra.- Pata negra, yeah.
0:07:19 > 0:07:22But the fresh meat is delicious as well
0:07:22 > 0:07:25and it can be cooked rather like beef.
0:07:25 > 0:07:28You can cook it medium rare, so we do things like tartares
0:07:28 > 0:07:30- and carpaccios.- It's quite unusual the pork like that.
0:07:30 > 0:07:32When you talk about pork and medium rare,
0:07:32 > 0:07:33people are always a little bit...
0:07:33 > 0:07:35Yeah, they are a bit funny and, you know,
0:07:35 > 0:07:38because of the breeding, because of the science and the welfare...
0:07:38 > 0:07:41- And the welfare.- Exactly that. - It's actually the cousin of the one
0:07:41 > 0:07:46- in the Pyrenees. The French... Black de Bigorre. It's the cousin of...- Yeah, exactly that.
0:07:46 > 0:07:48So, they're wild. There's nothing bad about them.
0:07:48 > 0:07:51They go and eat acorns in the forest. Yeah, in the mountains.
0:07:51 > 0:07:53They have a diet of acorns, mainly, don't they?
0:07:53 > 0:07:55Yeah, well, that's exactly what it is.
0:07:55 > 0:07:57And so, the meat kind of reflects that.
0:07:57 > 0:08:00It's fatty, a little bit like Wagyu beef. I don't know
0:08:00 > 0:08:03if anybody has tried that, but it's kind of got that richness going on.
0:08:03 > 0:08:06So, just chopping a bit of parsley. So, thanks for that, James.
0:08:06 > 0:08:08So, what do you want in this mash, then?
0:08:08 > 0:08:12- OK, so if you just put me that cream in there, please.- Yeah.
0:08:12 > 0:08:15Thank you. Probably about a third of that butter.
0:08:15 > 0:08:18- Salt and pepper in there. - Salt and pepper in there.
0:08:18 > 0:08:21I've got the cream and butter and then I'm going to add into the mash
0:08:21 > 0:08:26some Arbequina olive oil, which is a delicious, spicy olive oil from Spain.
0:08:26 > 0:08:29Now, talking about olive oil. You walk around the supermarkets now...
0:08:29 > 0:08:32- Yeah.- Oh, my God.- It's overwhelming. - There used to be Italian, that was it.
0:08:32 > 0:08:35- Now you've got stuff from South Africa...- It's overwhelming.
0:08:35 > 0:08:39- But you should treat it like wine. They are all very different, aren't they?- They're all very different
0:08:39 > 0:08:41and in fact, this Arbequina olive oil that I'm using,
0:08:41 > 0:08:44we use at our restaurants as like the table olive oil for bread.
0:08:44 > 0:08:47And it is the new season olive oil that's come through now.
0:08:47 > 0:08:52It is a lot stronger than the old season.
0:08:52 > 0:08:54It's more in-your-face.
0:08:54 > 0:08:57So, it can vary by seasons, as well as by olive oil to olive oil.
0:08:57 > 0:09:02- The Arbequina is a type of all of itself.- Yes, absolutely.
0:09:02 > 0:09:05And we sell the olives as well, which are delicious.
0:09:05 > 0:09:07As a table olive. OK, so that is going nicely there.
0:09:07 > 0:09:11I'm just going to turn the hake over.
0:09:11 > 0:09:15And this'll take quite quickly to cook cos you're cooking this with the lid on as well.
0:09:15 > 0:09:17Exactly, so you've got the steam going on there.
0:09:17 > 0:09:19I'm just going to add some parsley into there.
0:09:19 > 0:09:20That's good.
0:09:20 > 0:09:23This is kind of like brasserie dishes that they have in France.
0:09:23 > 0:09:26- Yeah.- Sort of classic beurre blanc sauce.
0:09:26 > 0:09:30You can even say strong home cooking because it's this kind of relation.
0:09:30 > 0:09:32- You want some lemon in there as well?- Yes, please.
0:09:32 > 0:09:35Yeah, just a squeeze of lemon, just to sharpen it up.
0:09:35 > 0:09:36And I think...
0:09:37 > 0:09:39- You are about there.- ..we are nearly there. Lovely.
0:09:39 > 0:09:41- So, you want a little bit of that? - Looks good, James. Yeah.
0:09:41 > 0:09:44If you pop me a spoon of that on the middle,
0:09:44 > 0:09:46- that would be good. - There you go.- Thank you.
0:09:48 > 0:09:51Thanks, James. Very nice.
0:09:51 > 0:09:52Let's get my...
0:09:55 > 0:09:57So, there's the hake.
0:09:57 > 0:10:00- Lovely, nicely cooked through. - Do you serve that dish in your restaurant?
0:10:00 > 0:10:04- Yeah, we do.- Probably not as big as that.- No, not as big as this.
0:10:04 > 0:10:06All the dishes that we serve are tapas dishes.
0:10:06 > 0:10:09That's is a Yorkshire tapa. LAUGHTER
0:10:09 > 0:10:13Yeah, I did it in... As a nod to you, James.
0:10:13 > 0:10:15Thought I'd give you a Yorkshire portion.
0:10:15 > 0:10:17But there we go.
0:10:17 > 0:10:20So, you can see all those lovely paprika juices have come
0:10:20 > 0:10:24- out of there.- Yeah. You put the sherry and the white wine in there.
0:10:24 > 0:10:26- Sherry and white wine in there. - That was dry sherry in there?
0:10:26 > 0:10:29Dry sherry, yeah, it just gives the sauce a nice kind of bite.
0:10:29 > 0:10:31It's really good.
0:10:31 > 0:10:34Yeah, this is really popular at the restaurant, so...
0:10:34 > 0:10:36And sherry is on an up as well, actually.
0:10:36 > 0:10:39Yeah, sherry is well on the up. We sell loads of sherry.
0:10:40 > 0:10:44OK, so there you go. So, that is roasted hake on the bone
0:10:44 > 0:10:49with Arbequina olive oil mash, clams and chorizo with sherry sauce.
0:10:49 > 0:10:51- Thank you very much.- Lovely. - By a guy with his first time
0:10:51 > 0:10:53- on Saturday Kitchen. Well done. - Thank you.
0:10:53 > 0:10:58LACKLUSTRE APPLAUSE
0:10:58 > 0:11:01That was pathetic over there. ALL SPEAK AT SAME TIME
0:11:03 > 0:11:05They just want something to eat. There you go. There you go, dive in.
0:11:05 > 0:11:09This looks amazing. Wow, look at that.
0:11:09 > 0:11:12- Try that for breakfast. - Yeah, get that down you.
0:11:12 > 0:11:13It is delicious.
0:11:13 > 0:11:14That's what you're saying, you can
0:11:14 > 0:11:16use the different types of the chorizo,
0:11:16 > 0:11:19but the idea is to use the soft one, really, when you cook it.
0:11:19 > 0:11:21Yeah, most definitely, yeah. And you just get...
0:11:21 > 0:11:23All the flavour comes out. And yeah.
0:11:24 > 0:11:26- Yeah?- It's fantastic. - You like that? Good.
0:11:26 > 0:11:30- I'm usually a bit funny about surf and turf, but...- Surf and turf?
0:11:30 > 0:11:33- Yeah.- Beef and lobster?
0:11:33 > 0:11:37- There's a little bit chorizo in the sauce.- It's delicious.
0:11:37 > 0:11:39But that does really work. I mean, whitefish, particularly with cod,
0:11:39 > 0:11:44- and they do it with all manner of different combinations over in Spain.- Yeah, absolutely. Yeah.
0:11:44 > 0:11:46- Happy with that?- Very happy.
0:11:51 > 0:11:55George certainly wasn't sheepish when it came to Ben's Spanish surf
0:11:55 > 0:11:58and turf there. And what an excellent start to the show.
0:11:58 > 0:12:00Coming up, Suranne Jones gets a taste of Italy as she tucks
0:12:00 > 0:12:03into Serrano stuffed lamb chops with sage pasta.
0:12:03 > 0:12:05But first, it is over to Rick Stein,
0:12:05 > 0:12:07who is on the hunt for garlic on the Isle of Wight.
0:12:10 > 0:12:12RICK STEIN: I'm on my way from Southampton to the
0:12:12 > 0:12:16Isle of Wight for their famous annual Garlic Festival.
0:12:16 > 0:12:20On the way over, I met this really nice chap. He really loved his food.
0:12:20 > 0:12:23I think he said his name was Anslow.
0:12:23 > 0:12:25He was going over for Cowes Week.
0:12:25 > 0:12:28And with all those large yachts from all over the world, there was
0:12:28 > 0:12:30a serious smell of money in the air.
0:12:30 > 0:12:32No doubt people will be eating lobster
0:12:32 > 0:12:36and popping champagne corks over in the marquees.
0:12:36 > 0:12:39But I had other things on my mind.
0:12:39 > 0:12:42I had never been to a Garlic Festival before
0:12:42 > 0:12:44and I didn't really know what to expect.
0:12:44 > 0:12:48I had heard that garlic grows really well on the island and it was
0:12:48 > 0:12:52a must of things I had to do on my gastronomic tour of Britain.
0:12:53 > 0:12:55But it didn't look very garlicky to me.
0:12:56 > 0:13:01So, we've got a circus, candyfloss,
0:13:01 > 0:13:05there's a dolls house shop over there, some sumo wrestlers up there.
0:13:06 > 0:13:09There's a clairvoyant and the Army are here.
0:13:09 > 0:13:12There are lots of big army trucks.
0:13:12 > 0:13:13Um...
0:13:14 > 0:13:16I've almost forgotten what we've come here for.
0:13:16 > 0:13:20I mean, the garlic, I wonder where it is.
0:13:20 > 0:13:24Now, this was worth coming for. Freshly barbecued corn on the cob,
0:13:24 > 0:13:26brushed with hot butter.
0:13:26 > 0:13:27It had that mouth-popping crunch
0:13:27 > 0:13:32when the veg has just been picked and still retains its sugar content.
0:13:32 > 0:13:34That's the first thing to go, actually, when it's been lying around.
0:13:34 > 0:13:37Ah, getting warmer. Moules mariniere
0:13:37 > 0:13:40and a nice smell of garlic from some moules provencale.
0:13:40 > 0:13:42Did you say you had some garlic fudge?
0:13:42 > 0:13:45Yeah, we've got chocolate and vanilla.
0:13:45 > 0:13:48- Could I have a vanilla one, then? - Yeah.
0:13:48 > 0:13:52Only in Britain could anyone come up with this - garlic fudge.
0:13:52 > 0:13:54Now, this is a first for me.
0:14:02 > 0:14:03Oh, dear.
0:14:03 > 0:14:08But the day was full of happy eaters, mainly eating hot dogs.
0:14:08 > 0:14:11Actually, garlic was a symbol of our emerging culinary
0:14:11 > 0:14:13sophistication in the '60s,
0:14:13 > 0:14:18a point recognised by the garlic growers Colin and Jenny Boswell.
0:14:18 > 0:14:20When you walked along the street 25 years ago
0:14:20 > 0:14:24and you smelt that smell of garlic coming out of a bistro or something,
0:14:24 > 0:14:29it said to, immediately in your mind, it said, "It was good times."
0:14:29 > 0:14:33It meant wine and drink, probably in a foreign country.
0:14:33 > 0:14:37Now, when I smell garlic today, I still think of good times.
0:14:37 > 0:14:39God, you are so right! I've been thinking about it.
0:14:39 > 0:14:44I mean, I started my restaurant 25 years ago and it was garlic.
0:14:44 > 0:14:47I can remember I went to a seafood bar in Falmouth
0:14:47 > 0:14:51and it was that smell of hot shellfish and garlic. And it just...
0:14:51 > 0:14:55It was just so exotic and I was thinking, "Yeah, I want to do this!"
0:14:55 > 0:14:58Now, this was a dish that was on the menu of every
0:14:58 > 0:15:03bistro in the late '60s - satay chicken with 40 cloves of garlic.
0:15:04 > 0:15:07You joint a couple of chickens jointing for saute,
0:15:07 > 0:15:11that means on the bone, and then you fry it gently in butter to get
0:15:11 > 0:15:16a nice brown colour, and then 40 cloves of garlic, seriously.
0:15:16 > 0:15:19And that was so adventurous.
0:15:19 > 0:15:22Seasoned heavily and then some white wine.
0:15:22 > 0:15:24I can remember once using Mateus Rose
0:15:24 > 0:15:27when I couldn't get some Hirondelle.
0:15:27 > 0:15:29Then chicken stock and put the lid on
0:15:29 > 0:15:32and leave it to cook very, very gently.
0:15:34 > 0:15:35And that's it. It's ready.
0:15:35 > 0:15:37You just turn it out on the plate,
0:15:37 > 0:15:42reduce the liquid down a little bit, nap it over the top, and serve it.
0:15:42 > 0:15:44Well, what with?
0:15:44 > 0:15:46Well, these days it'd be mashed potato,
0:15:46 > 0:15:49but then it was pilaf rice, cos that was very trendy.
0:15:51 > 0:15:56One discovery I made at the garlic festival was this humble bacon sandwich.
0:15:56 > 0:16:01It was made from collar and had a lovely, old-fashioned swiny flavour.
0:16:01 > 0:16:04There had to be something special about this bacon.
0:16:04 > 0:16:08- That's a really good flavour. - It is, isn't it?
0:16:08 > 0:16:10One thing led to another on this trip.
0:16:10 > 0:16:13I was supposed to be looking at other garlic products,
0:16:13 > 0:16:17but I had to find out where this great bacon came from.
0:16:17 > 0:16:23How cheering to see these little piglets rooting around in the sandy soil.
0:16:23 > 0:16:26You only had to look at how happy these pigs were
0:16:26 > 0:16:31to realise that this family, the Pearces, were doing something right.
0:16:31 > 0:16:35These pigs here are doing things they should be doing.
0:16:35 > 0:16:38They are rooting around. They're biting my toes now!
0:16:38 > 0:16:41They have to create their own environment.
0:16:41 > 0:16:44That's the key to it. Pigs are so intelligent.
0:16:44 > 0:16:46It gets too hot out here.
0:16:46 > 0:16:50They have got to go and wallow, get a coat of mud, protect themselves from the sun.
0:16:50 > 0:16:53Letting the animals do what they should be doing, they're not bored.
0:16:53 > 0:16:57They make their own beds. All we do is provide them with a lump of straw.
0:16:57 > 0:17:01It's up to them to shake it up and put it round how they want it.
0:17:01 > 0:17:05I think that's the key to it - letting the animals express their own natural behaviour.
0:17:08 > 0:17:12I suppose if any dish summed up the style of cooking in this series, it's this.
0:17:12 > 0:17:14So, a coating for the chops.
0:17:14 > 0:17:19I am going to use some sage, which I think is a really nice flavour.
0:17:19 > 0:17:22But you do have to use it with discretion.
0:17:22 > 0:17:25In other words, not too much, because it's VERY strong.
0:17:25 > 0:17:29I am going to mix that with some roughly-chopped shallots
0:17:29 > 0:17:33and chop it up really finely to make a coating.
0:17:33 > 0:17:38And now I'll put that in this bowl with a bit of butter,
0:17:38 > 0:17:41a little bit of salt and pepper in there, too.
0:17:47 > 0:17:49And now for the chops.
0:17:49 > 0:17:51What a lovely cut of meat that is!
0:17:51 > 0:17:56Just going to score the chops about half an inch apart one way
0:17:56 > 0:17:59and half an inch the other.
0:17:59 > 0:18:01Do the same thing on that side.
0:18:03 > 0:18:06And just put some of the coating on one side,
0:18:06 > 0:18:11just spread it in with my knife, like that.
0:18:11 > 0:18:15And do the exactly the same on the other side.
0:18:15 > 0:18:18And then we'll pan-fry them, gently.
0:18:18 > 0:18:23The problem with so much intensive meat is it's flavourless.
0:18:23 > 0:18:29You taste something like this pork and it's got, as the French say about wine, a "gout de terroir".
0:18:29 > 0:18:32You can taste almost where it comes from.
0:18:32 > 0:18:36And the fat is just a delight. It's just a feeling of fineness.
0:18:36 > 0:18:42So many people... SO many people, dislike fat - and why?
0:18:42 > 0:18:46The fat in meat is where the flavour is.
0:18:46 > 0:18:49And it's just like people keep going at me when I am cooking fish,
0:18:49 > 0:18:51saying, "Too much butter, too much cream."
0:18:51 > 0:18:55I DON'T put too much butter and cream with my fish, but occasionally, I love it.
0:18:55 > 0:18:58And occasionally, I like a fatty bit of pork,
0:18:58 > 0:19:02I like a piece of sirloin with lovely well-aged fat on it.
0:19:02 > 0:19:06We are all so driven in this world these days
0:19:06 > 0:19:11by worries about health, and so much of it is just rubbish.
0:19:11 > 0:19:15I mean, there is only one maxim as far as eating, I am concerned,
0:19:15 > 0:19:19and that is moderation in all things. You just keep things level.
0:19:19 > 0:19:27OK, let's add the cider now, which is the sort of splendid addition to this dish.
0:19:27 > 0:19:31This is farmhouse rough, Somerset cider.
0:19:31 > 0:19:35We will leave that to cook away for five to six minutes.
0:19:37 > 0:19:43By the time they've cooked, the cider will have reduced down to a rich sauce, smelling of apples.
0:19:43 > 0:19:46Add butter, a little bit of parsley,
0:19:46 > 0:19:49shake it all together and pull the pan off the heat.
0:19:49 > 0:19:55As I said at the start, this is the type of food we love at home
0:19:55 > 0:20:00and the sort of food I searched for in my travels in pubs and restaurants - and never found.
0:20:00 > 0:20:05I got beef randang and Creole chicken, but not this.
0:20:05 > 0:20:08And I would serve it with early-sprouting broccoli
0:20:08 > 0:20:09and saute potatoes, and that's it.
0:20:16 > 0:20:18That's it indeed but it looked absolutely fantastic.
0:20:18 > 0:20:21Regular viewers to the show will know, like Rick,
0:20:21 > 0:20:23I'm not afraid to put a few extra calories or two on the plate.
0:20:23 > 0:20:26Now, pork chops definitely need some fat on them
0:20:26 > 0:20:27to bring out the flavour.
0:20:27 > 0:20:29And this is true also of lamb chops, which I love.
0:20:29 > 0:20:31And people kind of shy away from them, really.
0:20:31 > 0:20:34I'm going to show you a really simple way of actually cooking them.
0:20:34 > 0:20:37We've got some Parma ham here or Serrano ham.
0:20:37 > 0:20:38We've got a little bit of butter, some sage,
0:20:38 > 0:20:40now sage is quite a strong herb
0:20:40 > 0:20:41so we're going to deep-fry a little bit
0:20:41 > 0:20:44and serve that with a little, simple pasta, really.
0:20:44 > 0:20:47What I'm going to do first of all, is take the lamb chops,
0:20:47 > 0:20:50using a knife, just create like a little pocket inside each one.
0:20:50 > 0:20:52So, cut them inside here.
0:20:52 > 0:20:55Don't take this fat off, it's really important that we keep that
0:20:55 > 0:20:57cos we're going to crisp them up in a pan.
0:20:57 > 0:21:00And there you go in here, and you just literally
0:21:00 > 0:21:03take a little bit of this ham, touch of sage,
0:21:03 > 0:21:04here we go.
0:21:04 > 0:21:08And insert that in the little cavity in there.
0:21:08 > 0:21:10- There we go. - Serrano ham, did you say?
0:21:10 > 0:21:12Yeah, you can use Serrano ham, Parma ham,
0:21:12 > 0:21:13it's entirely up to you.
0:21:13 > 0:21:15Touch of butter in there to keep it nice and moist.
0:21:16 > 0:21:20And then we're going to take some of our Serrano ham or Parma ham,
0:21:20 > 0:21:21there you go, wrap it up like that.
0:21:21 > 0:21:23That's it. Just nice and simple.
0:21:23 > 0:21:25No need to overcomplicate stuff.
0:21:25 > 0:21:28Cos you're not really into overcomplicated food, are you?
0:21:28 > 0:21:30- Not really, you know... - You were brought up on...
0:21:30 > 0:21:32Sunday roast and all that kind of stuff?
0:21:32 > 0:21:34Potatoes, meat, yeah, that kind of stuff.
0:21:34 > 0:21:35But we used to have chops
0:21:35 > 0:21:38but my mum would go around everyone's plate and eat the fat
0:21:38 > 0:21:40cos we'd we all leave the fat and then my mum would go
0:21:40 > 0:21:42and pick the bits of fat off cos she loved it.
0:21:42 > 0:21:44They're the best bit, the best bit, though, isn't it?
0:21:44 > 0:21:47So, what got you into acting in the first place?
0:21:47 > 0:21:51Well, I was a little bit mouthy at school and so they told me...
0:21:51 > 0:21:54my parents to channel my energies somewhere.
0:21:54 > 0:21:56So, I went to, like, an acting class
0:21:56 > 0:21:59from being about eight and started singing and acting.
0:21:59 > 0:22:03And then from there did pro-am productions, amateur productions,
0:22:03 > 0:22:05got an agent at 16
0:22:05 > 0:22:08and then it just kind of picked up and went from there.
0:22:08 > 0:22:11Because, I mean, I was reading a little bit about you last night
0:22:11 > 0:22:13and it's amazing that not a lot of people know
0:22:13 > 0:22:16that you were in Coronation Street before your main character was.
0:22:16 > 0:22:18- Yeah.- You guested in it as well?
0:22:18 > 0:22:22I did an episode of everything northern,
0:22:22 > 0:22:24like The Grand, City Central, Corrie
0:22:24 > 0:22:27and my first character was called Mandy Phillips.
0:22:27 > 0:22:30And then I went back three years later as Karen Phillips.
0:22:30 > 0:22:35Not related at all but I think they do like a screen test
0:22:35 > 0:22:38so they put you on and if they like you, then they'll get you back.
0:22:38 > 0:22:40And they certainly liked you because, I mean,
0:22:40 > 0:22:42at one point they were saying you were the show.
0:22:42 > 0:22:44I mean, the whole storyline was based around you.
0:22:44 > 0:22:48I think it's this wonderful tennis match that happens that,
0:22:48 > 0:22:50you know, you start to do something good with the writing
0:22:50 > 0:22:52and then they see that and they write more for you
0:22:52 > 0:22:57and that's what kind of happened and Karen McDonald really lifted off
0:22:57 > 0:23:00and myself and Simon Greggs and Steve McDonald
0:23:00 > 0:23:02just worked really well together.
0:23:02 > 0:23:03- And then you left.- Yeah.
0:23:03 > 0:23:04You get all that and then you go.
0:23:04 > 0:23:07Yeah. Well, I'd started to...
0:23:07 > 0:23:09I'd started to repeat myself as an actress
0:23:09 > 0:23:12and because in a soap, obviously, you know,
0:23:12 > 0:23:15your character has a certain life span.
0:23:15 > 0:23:17And I felt like I was kind of
0:23:17 > 0:23:19continually going down the same path with,
0:23:19 > 0:23:21you know, what I was doing, so, yeah.
0:23:21 > 0:23:24But it was a huge thing cos I'd bought a house,
0:23:24 > 0:23:26I'd bought a car, I had some stability,
0:23:26 > 0:23:29which actors don't get, so it was a big decision.
0:23:29 > 0:23:30And I had nothing to go to, so...
0:23:30 > 0:23:32To give it all up and, like you said, nothing to go to
0:23:32 > 0:23:36but, I mean, since then you've just gone on to do tonnes of stuff.
0:23:36 > 0:23:38It's not just on...
0:23:38 > 0:23:39Well, films as well?
0:23:39 > 0:23:41Yeah, I mean, well, the first thing was I auditioned,
0:23:41 > 0:23:44I was in Australia and then I got a call
0:23:44 > 0:23:46when I came back and auditioned with Ray Winstone to do Vincent.
0:23:46 > 0:23:50And then, the people that I've worked with have just been amazing.
0:23:50 > 0:23:52Then I did the West End with Rob Lowe
0:23:52 > 0:23:56and things just really, you know, kind of took off for me
0:23:56 > 0:23:57and it's been an amazing journey.
0:23:57 > 0:23:59Where does your passion really lie though?
0:23:59 > 0:24:01Some people say theatre,
0:24:01 > 0:24:04you can't beat the draw of theatre as an actress?
0:24:04 > 0:24:06- Musicals, singing, that's where I started off.- Right.
0:24:06 > 0:24:08I'm a bit of a... I like to do...
0:24:08 > 0:24:10Like, you were talking about Unforgiven
0:24:10 > 0:24:14and, you know, that's all kind of a very intimate performance
0:24:14 > 0:24:19and all very measured and monitored but I'm a bit of a showgirl.
0:24:19 > 0:24:22I like to sing and dance and do the whole lot and, you know,
0:24:22 > 0:24:24- eyes and teeth and all that. - Eyes and teeth.
0:24:24 > 0:24:26Right, well, there you go.
0:24:26 > 0:24:28Talking of teeth, there you go, we've got our pasta here.
0:24:28 > 0:24:31Now, what I'm going to do is take our pasta
0:24:31 > 0:24:33and try and incorporate this sage in.
0:24:33 > 0:24:34There we go.
0:24:34 > 0:24:38And what we do is grab the sage like that and just pop it in there.
0:24:38 > 0:24:40Fold this bit of pasta over...
0:24:41 > 0:24:44..press it down and then roll it through again.
0:24:44 > 0:24:50And then you'll see that the actual sage leaf goes inside...
0:24:52 > 0:24:53..the pasta.
0:24:53 > 0:24:54I'll just dust that off a little bit.
0:24:54 > 0:24:55You'll see it in a second.
0:24:55 > 0:24:58The lamb - what I've done is just basically pan-fry it
0:24:58 > 0:24:59and then roast it in the oven.
0:24:59 > 0:25:00If I get this thinner, you'll see.
0:25:00 > 0:25:03- It looks like an expensive wallpaper now.- Exactly.
0:25:03 > 0:25:04It's really trendy, you see.
0:25:04 > 0:25:07There's going to be people just hanging this from the curtains -
0:25:07 > 0:25:08not.
0:25:08 > 0:25:10But look, look.
0:25:10 > 0:25:12- And then you've got the sage leaves like that.- Wow.
0:25:12 > 0:25:14- And it goes inside...- Oooh.
0:25:14 > 0:25:18- Very pretty.- I can cook, Nick.
0:25:18 > 0:25:20- I know.- I don't know what to do next but...
0:25:20 > 0:25:22But we'll just pop this through.
0:25:22 > 0:25:25Like you said, gone on to do tonnes of different things,
0:25:25 > 0:25:28I have to say, it's my mother's favourite show,
0:25:28 > 0:25:32she never watches this thing, what I'm doing, but Unforgiven...
0:25:32 > 0:25:34Would she like the DVD which is out now?
0:25:34 > 0:25:36- Oh, is it out now?- Yeah, yeah.
0:25:36 > 0:25:38Now, tell us about that then cos that was just...
0:25:38 > 0:25:41- It was a big success for you. - It was.
0:25:41 > 0:25:44And I'd done quite a few TV series and bits of theatre.
0:25:44 > 0:25:49But, you know, it's hard for a woman to get a really, really good script.
0:25:49 > 0:25:52There are a lot of good scripts out there but for something that's so...
0:25:52 > 0:25:55To play someone that is a double murderer
0:25:55 > 0:25:58and you're kind of leading an amazing cast, by the way.
0:25:58 > 0:26:03It was just, you know, like, the supporting cast was brilliant.
0:26:03 > 0:26:05And it doesn't come around that often.
0:26:05 > 0:26:08You know, to get a script like that so I was really lucky
0:26:08 > 0:26:10and, yeah, very fortunate to play that character.
0:26:10 > 0:26:13But almost opposite to what you were playing for years
0:26:13 > 0:26:14on Corrie, as well.
0:26:14 > 0:26:17Yeah, and that's what I was saying about it being measured.
0:26:17 > 0:26:19And I had a great director, David Evans
0:26:19 > 0:26:22and Sally Wainwright, who wrote it, is an amazing writer,
0:26:22 > 0:26:24Red Productions.
0:26:24 > 0:26:26The team was just like a dream team.
0:26:26 > 0:26:29So, I'd love to work with them again and maybe create something else
0:26:29 > 0:26:31cos it was just perfect, it was brilliant.
0:26:31 > 0:26:34Talking about working with them again, what's next then?
0:26:34 > 0:26:35What's next for you?
0:26:35 > 0:26:38At the moment, I'm actually going on in aid mission
0:26:38 > 0:26:42which I did for Christian Aid about...in 2004
0:26:42 > 0:26:46so I'm going to revisit Africa
0:26:46 > 0:26:49with a friend of mine and we're going to go and do an aid mission.
0:26:49 > 0:26:53And then complete polar opposite to come back from that,
0:26:53 > 0:26:56I'm going to work a musical which is like a rehearsed musical
0:26:56 > 0:26:58and then see if that goes and maybe take that on
0:26:58 > 0:26:59further into the West End.
0:26:59 > 0:27:02- There you go. Coming to a city or town near you as well.- Maybe.
0:27:02 > 0:27:04I'm just going to go through what I've done.
0:27:04 > 0:27:06Over here I've got some butter.
0:27:06 > 0:27:08Like I said, I'm not afraid to put a few calories in.
0:27:08 > 0:27:11We've got our pasta here. I'm going to drain off.
0:27:11 > 0:27:13Which all I've done is literally just rolled that through,
0:27:13 > 0:27:16that's made tagliatelle, fresh tagliatelle in there.
0:27:16 > 0:27:18Just drain that off.
0:27:18 > 0:27:21I've deep-fried some sage as well.
0:27:21 > 0:27:23Pop that in the butter.
0:27:23 > 0:27:24Bit of salt and bit of pepper.
0:27:24 > 0:27:27Make it look so simple from scratch.
0:27:27 > 0:27:29No, it is, really.
0:27:29 > 0:27:31We've got...these ovens haven't got a back on them
0:27:31 > 0:27:35and we've got somebody swapping the lamb round at the back.
0:27:35 > 0:27:38And we've got our lamb, which has been cooking nicely.
0:27:38 > 0:27:40Now, that's just nicely cooked.
0:27:40 > 0:27:42And all we do now is just simply serve it.
0:27:43 > 0:27:45It's just a case of confidence, isn't it?
0:27:45 > 0:27:49Like, when I'm watching this... I'm a panicker, I just panic.
0:27:50 > 0:27:52Men call it multitasking, do they?
0:27:52 > 0:27:54LAUGHTER
0:27:54 > 0:27:56I'm not even going to enter into that.
0:27:56 > 0:27:59Yeah, we'll move on.
0:27:59 > 0:28:02As the producer's going, "Move on, that's time, that's enough."
0:28:02 > 0:28:03"You're in trouble."
0:28:03 > 0:28:06Right, we've got it here. Look at that.
0:28:06 > 0:28:09And then I've got my lamb chops.
0:28:09 > 0:28:11Place them on there.
0:28:11 > 0:28:13I'll save you the fat, Mum.
0:28:13 > 0:28:14Do you want four? There you go. Four.
0:28:14 > 0:28:17Deep-fried sage.
0:28:17 > 0:28:21Buttered pasta with deep-fried sage and lamb chops.
0:28:21 > 0:28:23- Gorgeous.- So, what do you think of that pasta? Dive in.
0:28:23 > 0:28:25So, it's sage and that sort of stuff.
0:28:25 > 0:28:27No parsley cos I know what you like.
0:28:29 > 0:28:32I think sage and pasta is great.
0:28:32 > 0:28:34Plenty of butter.
0:28:34 > 0:28:36- It's really quite an Italian dish that, isn't it?- Yeah.
0:28:36 > 0:28:39- Got that sort of saltimbocca-ish feel to it.- Mm.
0:28:39 > 0:28:40- Like that?- Mm.- Fantastic.
0:28:45 > 0:28:47An excellent dish there, and a simple,
0:28:47 > 0:28:50foolproof pasta recipe that anyone can try it ah home.
0:28:50 > 0:28:51And now it's over to Clare Smyth,
0:28:51 > 0:28:55who's here with a sophisticated spiced duck supper.
0:28:55 > 0:28:56Welcome back, Clare.
0:28:56 > 0:29:00- Now, this dish - cooked from start to finish in seven minutes.- Yeah.
0:29:00 > 0:29:03We're going to get started straightaway.
0:29:03 > 0:29:05It's spiced duck breasts with creamed Savoy cabbage,
0:29:05 > 0:29:10and we've got the spices - coriander seeds, fennel seeds,
0:29:10 > 0:29:13nutmeg, cinnamon and some orange.
0:29:13 > 0:29:17So, basically, we're going to start cooking the duck straightaway.
0:29:17 > 0:29:20Tell us about this duck while I get the celeriac on the go.
0:29:20 > 0:29:21What type of duck is this?
0:29:21 > 0:29:25Basically, this is an English duck from a farm based down in Devon,
0:29:25 > 0:29:29so it's free-range. And it's a nice sized duck breast.
0:29:29 > 0:29:32It's a bit paler than some of the French duck you get.
0:29:32 > 0:29:36They can be quite dark red. And actually, this cooks quickly.
0:29:36 > 0:29:38Incredibly tender, really good.
0:29:38 > 0:29:41Like you say, it's a different colour and slightly smaller.
0:29:41 > 0:29:45It's a pale and tender meat. This is the one we use in the restaurant.
0:29:45 > 0:29:47And it's nice to use English.
0:29:47 > 0:29:49We have great English ducks and chickens.
0:29:49 > 0:29:52So there's no excuse, really, not to be using them.
0:29:52 > 0:29:57Put it in skin-side down. That's just to render the fat down.
0:29:57 > 0:29:59That will develop a really nice flavour
0:29:59 > 0:30:02- and go nice and crispy, hopefully. - Tell us about the restaurant.
0:30:02 > 0:30:03There's a lot of mystique
0:30:03 > 0:30:06where three Michelin-starred food is concerned.
0:30:06 > 0:30:08What's your secret to holding them
0:30:08 > 0:30:11- and continuing to hold them for so long?- Consistency, really.
0:30:11 > 0:30:14You work your way up to that level and then you have to hold it
0:30:14 > 0:30:17every day with the same dedication and commitment.
0:30:17 > 0:30:20There is a huge team that work there.
0:30:20 > 0:30:23You obviously have to move with the times and move forward as well.
0:30:26 > 0:30:29You say a huge team.
0:30:29 > 0:30:32Give people the numbers that you are actually serving,
0:30:32 > 0:30:35as opposed to the numbers that are actually eating.
0:30:35 > 0:30:38There's 41 members of staff employed,
0:30:38 > 0:30:41for a restaurant with 14 tables.
0:30:41 > 0:30:44And we're open five days a week.
0:30:44 > 0:30:47So, yeah, we do about 100 covers a day.
0:30:48 > 0:30:51- That's a massive amount of work. - It is. It's in the detail.
0:30:51 > 0:30:57The benefit from that, I suppose, is that you don't work the weekend.
0:30:57 > 0:31:00Or rather, you do, because you do these cookery classes, don't you?
0:31:00 > 0:31:02On a Saturday once a month, I do a masterclass,
0:31:02 > 0:31:07which is really good fun. It's really casual.
0:31:07 > 0:31:10One for you, Amanda.
0:31:10 > 0:31:12We do seasonal stuff as well.
0:31:12 > 0:31:15The menu changes throughout the year.
0:31:15 > 0:31:17I've just popped the apples in.
0:31:17 > 0:31:20I'm going to roast them with the duck in the pan.
0:31:20 > 0:31:21I'll put that in the oven.
0:31:21 > 0:31:26- Don't you do your signature dishes as well in a cookery class?- Exactly.
0:31:26 > 0:31:28We do a take on the lobster ravioli,
0:31:28 > 0:31:30which is the signature dish of the restaurant.
0:31:30 > 0:31:33We do a tortellini at the minute.
0:31:33 > 0:31:37But that's all going to be changing soon, with spring coming in.
0:31:37 > 0:31:40So you can do the class a few times throughout the year,
0:31:40 > 0:31:42and pick up many techniques.
0:31:43 > 0:31:46So that's once a month, and the rest of the weekend,
0:31:46 > 0:31:49the chefs all get their time off.
0:31:49 > 0:31:53Yeah, so it's just one team all the time, which is great.
0:31:53 > 0:31:55Keeps the consistency in the restaurant.
0:31:55 > 0:31:58And we're pretty full all the time, really.
0:31:58 > 0:32:05So I'll just start to sweat down this bacon here. Put a lid on that.
0:32:05 > 0:32:09I've cut the celeriac into fine, fine dice. There you go.
0:32:09 > 0:32:10Whilst you're doing that,
0:32:10 > 0:32:14I'm just going to toast off some of these spices.
0:32:15 > 0:32:18I'll put the fennel seeds and coriander seeds in a pan.
0:32:18 > 0:32:20We're just going to toast them lightly,
0:32:20 > 0:32:22because we just want to release the aromas.
0:32:22 > 0:32:25We don't want to burn the spices.
0:32:25 > 0:32:28Just toast them for a few seconds in a hot, dry pan.
0:32:28 > 0:32:30Now, we're using celeriac,
0:32:30 > 0:32:34but it's also great for purees, soups and that kind of stuff.
0:32:34 > 0:32:38And roasting. It's good with roasts as well.
0:32:38 > 0:32:42- You can bake the whole lot in salt. - That's really good.
0:32:42 > 0:32:45OK, they're just going to go into a pestle and mortar.
0:32:45 > 0:32:47Do you have it on your menu, Lawrence?
0:32:47 > 0:32:49We've done celeriac in apple juice.
0:32:49 > 0:32:53We cook it in apple juice, apples and celeriac, and just cream it.
0:32:53 > 0:32:56The most famous one, I suppose, is remoulade,
0:32:56 > 0:32:59which is the French coleslaw with a bit of mustard.
0:32:59 > 0:33:01Yeah, I love remoulade and ham.
0:33:01 > 0:33:04Great with ham. Right, explain to us what's happening here.
0:33:04 > 0:33:06I've put in the nutmeg and ground cinnamon.
0:33:06 > 0:33:09I'm just going to pound up the spices a little bit.
0:33:09 > 0:33:12You want to pound them up quite a bit
0:33:12 > 0:33:14so you don't get big pieces of spice,
0:33:14 > 0:33:17but you still want a bit of crunchy spice in there.
0:33:17 > 0:33:19There you are.
0:33:19 > 0:33:22- So once that's done... - All your diced veg there.- Yeah.
0:33:22 > 0:33:23That's just going to go...
0:33:23 > 0:33:25I'm trying to do a little three-star dice there, you know.
0:33:25 > 0:33:29That's just going to go straight in there, with that bacon.
0:33:29 > 0:33:30- That's nice.- "Nice"?!
0:33:30 > 0:33:31LAUGHTER
0:33:31 > 0:33:34- I'm going to take half of that. - You only want half of it.
0:33:34 > 0:33:36Chef, it's finesse, not Skegness.
0:33:36 > 0:33:38LAUGHTER
0:33:38 > 0:33:39So I'm going to sweat that down.
0:33:39 > 0:33:43- Eurostar, not Michelin Star. - Ha-hey!- That's the one.
0:33:43 > 0:33:45- Right.- OK, so ground those up.- Yeah.
0:33:45 > 0:33:48In there's going to go a little bit of orange zest.
0:33:49 > 0:33:52So this is the topping for the duck, isn't it?
0:33:52 > 0:33:57Well, basically, it's just a glaze for it. I started doing this with...
0:33:57 > 0:34:00You know, like the wild ducks in the shooting season.
0:34:00 > 0:34:02It's really nice and you roast a nice wild duck with it.
0:34:02 > 0:34:05- You go shooting, as well, don't you? - Yeah. I like to get the...
0:34:05 > 0:34:08- You're not a bad shot. - ..produce fresh.
0:34:08 > 0:34:11Um...just going to put a little bit of juice in there as well.
0:34:11 > 0:34:14And where do you go for inspiration from your... for your menus?
0:34:14 > 0:34:16Obviously, weekends and stuff like that,
0:34:16 > 0:34:18but it's difficult when you're working them hours, isn't it?
0:34:18 > 0:34:21Yeah, but you get your inspiration from the seasons, don't you?
0:34:21 > 0:34:25- It's just... yeah, what's available.- Yeah.
0:34:25 > 0:34:28Um...and we cook quite classically and quite naturally, you know?
0:34:28 > 0:34:30We really try and respect the ingredients.
0:34:30 > 0:34:33We do try and buy as much British produce as possible.
0:34:33 > 0:34:36Obviously, you know, most of our cooking is French,
0:34:36 > 0:34:38but, you know, as I said,
0:34:38 > 0:34:41the duck and everything, there's amazing English duck.
0:34:41 > 0:34:43The difficulty that you find with purely British food, it changes.
0:34:43 > 0:34:45Some things like... We used that earlier.
0:34:45 > 0:34:48It could change, the sea kale, two weeks and it's gone.
0:34:48 > 0:34:50You have literally a two or three-week window,
0:34:50 > 0:34:52you have to use it while you can.
0:34:52 > 0:34:54You were talking about the sea purslane and stuff -
0:34:54 > 0:34:56you've got to preserve it while it's in season, pickle it,
0:34:56 > 0:35:00- and savour it as much as you can. Otherwise it's gone.- Yeah.
0:35:00 > 0:35:03- That makes it special and exciting, doesn't it?- It does. Absolutely.
0:35:03 > 0:35:07If you just go to, obviously the supermarkets are fantastic as well,
0:35:07 > 0:35:10but if you just always buy stuff all year round...
0:35:10 > 0:35:13- It's pointless. - It's just not special any more.
0:35:13 > 0:35:17You used to have festivals for when certain things came around
0:35:17 > 0:35:20and then you'd look forward to it and enjoy it.
0:35:20 > 0:35:21Now we've lost all them festivals.
0:35:21 > 0:35:24I know. I think there should be a resurgence,
0:35:24 > 0:35:27that that comes back and we start getting excited about it.
0:35:27 > 0:35:29In Spain and France, they still celebrate certain things,
0:35:29 > 0:35:32- the Calcot onions and things like that.- It's so regional as well.
0:35:32 > 0:35:33I adore truffles, so...
0:35:33 > 0:35:36We are missing what's going on here. What's in there?
0:35:36 > 0:35:38OK, I just put a little bit of cream in there.
0:35:38 > 0:35:40That's going to help the cabbage cook down.
0:35:40 > 0:35:42You don't really need to put any water or stock.
0:35:42 > 0:35:45You can put a little bit, but normally if you put a lid on it,
0:35:45 > 0:35:47it sort of steams and cooks down in its own juices.
0:35:47 > 0:35:50- And this is the duck.- The duck's just come out of the oven.- Yeah.
0:35:50 > 0:35:51So all I want to do with that now
0:35:51 > 0:35:53is I'm just going to brush the spices on it,
0:35:53 > 0:35:56straight away when it comes out of the oven.
0:35:56 > 0:35:58Just sort of roast though spices into it.
0:35:58 > 0:36:00- These are last, last-minute, these ones.- Yeah, really nice.
0:36:00 > 0:36:02But I want to just take that out of that pan,
0:36:02 > 0:36:04let it rest for a couple of minutes.
0:36:04 > 0:36:07- Do you want me to do that? I'll get a plate.- Yeah, cool.
0:36:07 > 0:36:08Just look after the cabbage.
0:36:10 > 0:36:12- There you go.- It's quite a simple dish,
0:36:12 > 0:36:15you only need a couple of pans, which is quite good.
0:36:15 > 0:36:19- I like that.- A couple of pans and 16 chefs! Yeah!
0:36:19 > 0:36:21But this is kind of a variant
0:36:21 > 0:36:22of what's on the menu at the moment, or...?
0:36:22 > 0:36:24We do do something like this,
0:36:24 > 0:36:27we do this cabbage, we use this duck.
0:36:27 > 0:36:31Like I said, I had the mallards on with it, which was really nice.
0:36:31 > 0:36:33Now, do you want me to just finish off that sauce?
0:36:33 > 0:36:35Yeah, we'll put a bit of duck stock in there now.
0:36:35 > 0:36:38You can use brown chicken stock, you can use chicken stock,
0:36:38 > 0:36:42- if you can't find duck stock. - This is from your restaurant.- Yeah.
0:36:42 > 0:36:45It's not like supermarket stock, that, is it? Look at that.
0:36:45 > 0:36:48- You'll have difficulty getting that out of there.- There you go.
0:36:48 > 0:36:51Again, I didn't need to season that cabbage,
0:36:51 > 0:36:53cos you got the smoked bacon in there as well.
0:36:55 > 0:36:56Right, so explain to us,
0:36:56 > 0:36:58- just recap what we've got in that pan over there.- OK.
0:36:58 > 0:37:01So in here we've got the smoked bacon,
0:37:01 > 0:37:03celeriac, carrots, savoy cabbage.
0:37:03 > 0:37:06Just a little bit of cream, that's all cooked down together.
0:37:06 > 0:37:08Obviously, the duck's just resting there,
0:37:08 > 0:37:10that'll take a couple of minutes to rest
0:37:10 > 0:37:12but, in this pan, you've got the spices, the duck juices,
0:37:12 > 0:37:15you've also got juices from the roasting apples,
0:37:15 > 0:37:17so it's nice just to finish off with a bit of sauce.
0:37:17 > 0:37:19- Ready when you are. - So we're just going to plate now.
0:37:19 > 0:37:21A little bit of salt...
0:37:22 > 0:37:24- ..in there.- A nice little bit of cabbage on there.
0:37:27 > 0:37:29And then this just takes on all the leftover spices
0:37:29 > 0:37:31- that you've got in there as well? - Absolutely. Yeah.
0:37:31 > 0:37:33Just going to carve that duck.
0:37:38 > 0:37:40So it's nice and...
0:37:42 > 0:37:45- You could do this with chicken as well.- Absolutely.
0:37:45 > 0:37:47- The garnish is still the same, yeah. - Yeah.
0:37:47 > 0:37:50Just going to pop that on top, really simply like that.
0:37:50 > 0:37:53OK, and we're just going to pop some of those apples on there.
0:37:53 > 0:37:57The apples are a great sweetness as well. Nice with spices.
0:37:57 > 0:38:00- The pan's not hot, cos I swapped it.- Ah, OK.
0:38:00 > 0:38:02A little bit of that sauce over the top.
0:38:03 > 0:38:05Look at that.
0:38:05 > 0:38:08- Remind us what that is again. - OK, it's spiced duck breast
0:38:08 > 0:38:11with cream savoy cabbage and roasted Braeburn apples.
0:38:11 > 0:38:13From a three-star Michelin chef. Check that out.
0:38:18 > 0:38:22- Brilliant. Absolutely brilliant. There you go.- Gosh.- Dive into this.
0:38:22 > 0:38:24- Dive into that.- Wow.
0:38:24 > 0:38:26This in a matter of minutes!
0:38:26 > 0:38:28Minutes. Very, very quick as well.
0:38:28 > 0:38:31One thing you don't want to be doing with duck is overcooking it
0:38:31 > 0:38:34- as well. You can serve it medium, medium rare.- I like it medium.
0:38:34 > 0:38:36Honestly, cos, yeah... I like it medium.
0:38:36 > 0:38:37You go to France a lot -
0:38:37 > 0:38:40they still have it quacking over there, don't they?
0:38:40 > 0:38:42They just literally...
0:38:42 > 0:38:44take its feathers off, warm it up in the kitchen
0:38:44 > 0:38:46and bring it out and start eating it.
0:38:46 > 0:38:49- But great.- Fantastic. - Happy with that?
0:38:54 > 0:38:55Fantastic indeed.
0:38:55 > 0:38:58A real-time dish that certainly didn't disappoint in the studio.
0:38:58 > 0:39:02Now it's time for our Keith Floyd fix, and he's on his travels
0:39:02 > 0:39:05once again and heading to very wet and windy Cornwall.
0:39:07 > 0:39:08Pilchard!
0:39:08 > 0:39:09A thousand times as good as herring
0:39:09 > 0:39:11Pilchard!
0:39:11 > 0:39:12The idol of a popish nation
0:39:12 > 0:39:15Hail, little instrument of vast salvation
0:39:15 > 0:39:16Pilchard!
0:39:16 > 0:39:18I wean a most soul-saving fish
0:39:18 > 0:39:20On which the Catholics in Lent are crammed
0:39:20 > 0:39:23Who had they not, poor souls, this lively fish
0:39:23 > 0:39:26Would eat flesh and consequently, be dammed.
0:39:26 > 0:39:28This is crazy, isn't it? Absolutely stupid.
0:39:28 > 0:39:30What we're really going to do here this morning,
0:39:30 > 0:39:33we're going to set up a nice, little, white table, tablecloth,
0:39:33 > 0:39:35bottle of wine, some flowers -
0:39:35 > 0:39:37oops-a-daisy, don't worry about that -
0:39:37 > 0:39:41a few flowers and have a nice little snack and talk about pilchards.
0:39:41 > 0:39:42But, on second thoughts...
0:39:46 > 0:39:48As you can see, if you think I'm going to stay here
0:39:48 > 0:39:50and talk about pilchards, you must be out of your tiny minds,
0:39:50 > 0:39:52this is absolute madness.
0:39:52 > 0:39:53So I'm going to hitch a ride with my mate Enzo,
0:39:53 > 0:39:55who's a pilchard expert,
0:39:55 > 0:39:57and talk about it in the comfort of his little bar.
0:39:57 > 0:39:58Or kitchen, we'll see.
0:39:58 > 0:39:59Great.
0:40:14 > 0:40:16Why, whenever we come to Cornwall -
0:40:16 > 0:40:18and this whole programme is in Cornwall -
0:40:18 > 0:40:20does it always blow a gale?
0:40:20 > 0:40:22You might have gathered that my director has to throw a six before
0:40:22 > 0:40:25he starts thinking, especially when it comes to pilchards.
0:40:25 > 0:40:28You remember the debacle the last time we tried to find them.
0:40:28 > 0:40:31Anyway, apart from the weather, he has got his act together,
0:40:31 > 0:40:33so here we go, pilchards mark two.
0:40:33 > 0:40:36- How are you?- Very good.
0:40:36 > 0:40:37Sorry we missed you on the fish quay.
0:40:37 > 0:40:40Well, in this sort of weather, I didn't stay very long!
0:40:40 > 0:40:42- This is the place to be. - It certainly is.
0:40:42 > 0:40:44- Pilchards! - Right, did you find any?
0:40:44 > 0:40:46- No, of course we didn't.- No?
0:40:46 > 0:40:48The last time we went out with some Cornish dogs,
0:40:48 > 0:40:51old sea dogs, we caught three. And that was all, and they said
0:40:51 > 0:40:53we'd catch tonnes of them, but I haven't seen any.
0:40:53 > 0:40:54Well, they come and they go.
0:40:54 > 0:40:57The only way really to keep pilchards is to have them salted.
0:40:57 > 0:40:58And this is how we do them in Cornwall.
0:40:58 > 0:41:00Like in there. Don't they look beautiful?
0:41:00 > 0:41:03Well, this is exactly the same way they've been done for just
0:41:03 > 0:41:05over the last 100 years.
0:41:05 > 0:41:09The fish are salted and then pressed to get all the oil out.
0:41:09 > 0:41:12So why can't I go to my local delicatessen and buy some?
0:41:12 > 0:41:15Well, we have a job selling them in England. It's a beautiful fish.
0:41:15 > 0:41:17Enzo, being Italian, knows how they are.
0:41:17 > 0:41:18We send the whole lot to Italy.
0:41:18 > 0:41:21Year after year, we send them to Italy, and they love them.
0:41:21 > 0:41:22The way the Italians do it -
0:41:22 > 0:41:23we had a lady in the shop last week -
0:41:23 > 0:41:25and everybody knew how to do pilchards.
0:41:25 > 0:41:28They don't. How many of you know how to do pilchards?
0:41:28 > 0:41:30- They don't, do they? - This is one way of doing it.
0:41:30 > 0:41:32You take the head off,
0:41:32 > 0:41:35you just take the gut out.
0:41:35 > 0:41:36These are preserved with the gut in them?
0:41:36 > 0:41:38Preserved with the gut in, yes.
0:41:38 > 0:41:40It might upset you, but that's what's happening.
0:41:40 > 0:41:43There's a salted fish, very similar in texture to an anchovy.
0:41:43 > 0:41:46You just wrap it up in tinfoil and put it in the embers of your fire.
0:41:46 > 0:41:51Richard, come to me, come to me, because we've heard from Nick
0:41:51 > 0:41:52all about that kind of thing,
0:41:52 > 0:41:54but how do we eat them, how do we prepare them?
0:41:54 > 0:41:56I want to introduce you to my friend Enzo.
0:41:56 > 0:41:57You saw his van earlier on today.
0:41:57 > 0:42:00Enzo, thanks for letting us come here, and cheers, by the way,
0:42:00 > 0:42:03- because it's really nice to meet you.- Nice to meet you.
0:42:03 > 0:42:06Tell me about what you do with pilchards?
0:42:06 > 0:42:08Well, in Naples, what we do,
0:42:08 > 0:42:11we soak them in vinegar for a couple of days.
0:42:11 > 0:42:14- These are Nick's salted ones, aren't they?- Yes, yes.
0:42:14 > 0:42:17We don't do them in Italy, they all come from England.
0:42:17 > 0:42:21And we prepare them and, after a couple of days,
0:42:21 > 0:42:24we prepare this as an hors d'oeuvre.
0:42:24 > 0:42:26And you can mix them with anything you want.
0:42:26 > 0:42:29Potatoes, haricot beans,
0:42:29 > 0:42:32artichokes, they make a nice hors d'oeuvre.
0:42:32 > 0:42:35Years ago, in my father's time,
0:42:35 > 0:42:38when there was no television or nothing,
0:42:38 > 0:42:41people used to play cards, and in the middle of the table,
0:42:41 > 0:42:43there were pilchards or sardines,
0:42:43 > 0:42:46things like this, with a good glass of red wine to go with it.
0:42:46 > 0:42:48Yes, because, of course, again, you wouldn't drink,
0:42:48 > 0:42:50with a highly flavoured fish like this, you wouldn't drink
0:42:50 > 0:42:52a delicate, white wine. You want a rumbustious...
0:42:52 > 0:42:56- and this Barbaresco's absolutely splendid, isn't it?- It's a good one.
0:42:56 > 0:42:58But antipasto - which, let me explain - antipasto,
0:42:58 > 0:43:02of which this is one kind, there are many, many others.
0:43:02 > 0:43:05And if you'd like to come over here, you can see some of the things
0:43:05 > 0:43:08that Enzo has prepared for us by way of hors d'oeuvre,
0:43:08 > 0:43:10by way of antipasto.
0:43:10 > 0:43:15Those are sardines, fried, and then we do a sauce with
0:43:15 > 0:43:18garlic, mint, vinegar,
0:43:18 > 0:43:20a little bit of black pepper,
0:43:20 > 0:43:22and you serve them cold.
0:43:22 > 0:43:23They look absolutely fantastic.
0:43:23 > 0:43:25Richard, look at this, this is brilliant.
0:43:27 > 0:43:29Mmm.
0:43:29 > 0:43:32Garlic, mint, lemon juice and vinegar and oil,
0:43:32 > 0:43:37into a fried sardine. Which, at 4.5 inches, becomes a pilchard.
0:43:37 > 0:43:39Didn't know that, did you?
0:43:39 > 0:43:41Mmm!
0:43:41 > 0:43:43Bring on the next one, what have you got next?
0:43:43 > 0:43:45Peppers. Peperonata.
0:43:45 > 0:43:48- Now, here's one for the vegetarians, that's for sure.- Yes.
0:43:48 > 0:43:50They're peppers,
0:43:50 > 0:43:52cooked with onions,
0:43:52 > 0:43:55garlic, black olives,
0:43:55 > 0:43:57a bit of parsley,
0:43:57 > 0:43:59a little bit of oregano. Just a touch of oregano.
0:44:02 > 0:44:03That, my dear gastronauts,
0:44:03 > 0:44:06should satisfy all of those of you who are vegetarians.
0:44:06 > 0:44:09Why have a pile of brown rice or stale spaghetti
0:44:09 > 0:44:12when you can have super-duper peppers cooked that way?
0:44:12 > 0:44:13That's absolutely brilliant.
0:44:13 > 0:44:17Sunshine dish. The sunshine dish.
0:44:17 > 0:44:18Mmm.
0:44:18 > 0:44:21- Would you like to try some octopus? - I would, I love octopus.
0:44:25 > 0:44:27That's octopus, they've got to be boiled.
0:44:28 > 0:44:31And when you boil them, you put a cork in it.
0:44:31 > 0:44:33You put a cork in it?
0:44:33 > 0:44:35Yes. I don't know if it's superstition or something.
0:44:35 > 0:44:39I never tried different, because my mamma told me to do it like that.
0:44:39 > 0:44:44For the first 25 minutes, you don't take the lid off the saucepan.
0:44:44 > 0:44:47Because they get tough, and they've got to be for 25 minutes in there.
0:44:47 > 0:44:50Brilliant. Now, superstition or because it's the way
0:44:50 > 0:44:52my mamma told me to do it, you must do it.
0:44:52 > 0:44:56Boil your octopus with a lid on it with a cork inside. Essential.
0:44:56 > 0:44:59Then you strain it and make a wonderful dressing of peppers,
0:44:59 > 0:45:04lemon juice, parsley and garlic. And, boy-oh-boy, isn't this fun?
0:45:04 > 0:45:05I tell you the other thing -
0:45:05 > 0:45:07Richard, come back down to my plate -
0:45:07 > 0:45:11you see I've mixed my fish and my peppers and my octopus,
0:45:11 > 0:45:14and the essential thing here is a piece of bread
0:45:14 > 0:45:16to dip up the sauces with.
0:45:16 > 0:45:18Because you know - come back to me, my dear -
0:45:18 > 0:45:21one of the things that I find really sad about English cooking,
0:45:21 > 0:45:25we spend more time on our place settings and our elegant crystal
0:45:25 > 0:45:29and our fine decanters than we do on what's actually on the plate.
0:45:29 > 0:45:31So this is the way to eat, my friends.
0:45:31 > 0:45:33I hope you're enjoying it like we are.
0:45:37 > 0:45:38Pilchard.
0:45:41 > 0:45:42Red mullet.
0:45:44 > 0:45:46And some prawns.
0:45:49 > 0:45:50Now, what I do, I usually...
0:45:52 > 0:45:54..finish the dress...
0:45:55 > 0:45:56..with the sauce.
0:45:58 > 0:46:01Which I said is oil, garlic,
0:46:01 > 0:46:03vinegar, parsley, mint.
0:46:04 > 0:46:07It's absolutely ready for you to try, Keith.
0:46:07 > 0:46:10Oh, Enzo, Enzo, Enzo,
0:46:10 > 0:46:12that is fantastic, thank you very much.
0:46:12 > 0:46:13- And use your finger.- I will, I will.
0:46:13 > 0:46:17Because people spend too much time eating with a knife and fork
0:46:17 > 0:46:20when prawns should be with their finger.
0:46:20 > 0:46:22Actually, it's quite true, you know. This is how you eat a prawn.
0:46:22 > 0:46:25You rip off the head - even though it's burning
0:46:25 > 0:46:27my little artist's fingers - peel off the skin...
0:46:27 > 0:46:29- I don't feel anything. - You feel no pain?- No.
0:46:29 > 0:46:31There's no pain in good fun, is there?
0:46:33 > 0:46:35Mmm. Beautiful.
0:46:36 > 0:46:37Thank you.
0:46:39 > 0:46:42One thing, that is a beautiful, beautiful dish,
0:46:42 > 0:46:43no question about it -
0:46:43 > 0:46:46do people in your restaurant react properly to that?
0:46:46 > 0:46:49- Do they get frightened about heads and things?- Oh, all the time!
0:46:49 > 0:46:52All the time. Head off, tail off, they make
0:46:52 > 0:46:56so much fuss instead of just sit down and enjoy themselves.
0:46:56 > 0:46:59When my mum was here last month,
0:46:59 > 0:47:03she saw somebody eating king prawns with a knife and fork.
0:47:03 > 0:47:06She was going mad. She said, "What are they doing?"
0:47:06 > 0:47:10They should eat with their finger, like mussels, you know?
0:47:10 > 0:47:14The try not to get dirty their T-shirt or their tie.
0:47:14 > 0:47:17It's stupid, people should make noise and be rude, that's
0:47:17 > 0:47:21the way to enjoy food, not to look elegant. I personally think so.
0:47:21 > 0:47:22You're so right.
0:47:22 > 0:47:26Listen, step out of the way, let's have a look at these other,
0:47:26 > 0:47:29brilliant things that we've got here. Enzo, talk me through these.
0:47:29 > 0:47:30Tell me what these are made of?
0:47:30 > 0:47:32This is aubergine.
0:47:32 > 0:47:37I peel them, and then fry and slice.
0:47:37 > 0:47:42When they're cold, I put some ham and mozzarella cheese.
0:47:42 > 0:47:44Which is that, that's the mozzarella cheese,
0:47:44 > 0:47:46and there's the ham underneath.
0:47:46 > 0:47:49Tomato sauce and Parmesan cheese on top.
0:47:49 > 0:47:52And then bake it again until the cheese is melted.
0:47:52 > 0:47:55And this is the courgette,
0:47:55 > 0:47:59the stuffing is exactly as they do in Naples with the cannelloni.
0:47:59 > 0:48:02But instead to use pasta,
0:48:02 > 0:48:04I use courgette.
0:48:04 > 0:48:05It looks more interesting.
0:48:05 > 0:48:07And the stuffing is,
0:48:07 > 0:48:09you're salting the onions
0:48:09 > 0:48:11and you put minced meat in it.
0:48:11 > 0:48:13White wine, salt and pepper,
0:48:13 > 0:48:15and then you mix with cheese -
0:48:15 > 0:48:18mozzarella, Cheddar, Parmesan -
0:48:18 > 0:48:21and you stuff the courgette and you bake it again.
0:48:21 > 0:48:23- Sorry about that.- Bye!
0:48:23 > 0:48:26If the pictures don't tell you, I can't.
0:48:39 > 0:48:43And here's another one of me, having a bracing stroll along the cliffs
0:48:43 > 0:48:46to clear my head before meeting the restaurateur Anne Long.
0:48:46 > 0:48:48Actually, I don't like walking.
0:48:48 > 0:48:51They make me do it to satisfy the director's obsession with
0:48:51 > 0:48:53tin mines and landscapes.
0:48:53 > 0:48:55I reckon he thinks he's David Lean.
0:48:55 > 0:48:57# The king was in his counting house
0:48:57 > 0:48:59# Counting out the money
0:48:59 > 0:49:01# I am in the kitchen... #
0:49:01 > 0:49:05Yes, as a matter of fact - hello - I am in a counting house.
0:49:05 > 0:49:08I'm, in fact, in The Count House, right on the edge of Cornwall,
0:49:08 > 0:49:11with the sea over there and the wind blowing us all over the place.
0:49:11 > 0:49:13And today, I'm going to cook you a rabbit.
0:49:13 > 0:49:16Because my director tells me - and I don't believe everything he says -
0:49:16 > 0:49:19but he says all tin miners used to eat rabbits in the olden days.
0:49:19 > 0:49:22But we don't eat them any more, and that's a great shame,
0:49:22 > 0:49:24because they're a cheap, economical and quite delicious thing.
0:49:24 > 0:49:27So, Richard, if you'd like to come down to my ingredients,
0:49:27 > 0:49:29I'll explain what we're going to have.
0:49:29 > 0:49:32First of all, we need some chopped, fatty bacon.
0:49:32 > 0:49:33Some finely diced carrot.
0:49:33 > 0:49:35Ha-ha! That's not carrot, is it?
0:49:35 > 0:49:36That's onion!
0:49:38 > 0:49:41Never mind, it doesn't matter, we all make mistakes like that.
0:49:41 > 0:49:44If you can't tell the difference between onion and carrot,
0:49:44 > 0:49:46switch over to Sesame Street or back to Crossroads
0:49:46 > 0:49:49or whatever you're up to. Anyway, if you're interested,
0:49:49 > 0:49:52rabbit, then a bay leaf, fresh rosemary,
0:49:52 > 0:49:54chervil and sometime thyme.
0:49:54 > 0:49:56Some prunes, which we've had soaking in white wine,
0:49:56 > 0:49:59but you could soak them in tea or water if you wanted to.
0:49:59 > 0:50:01We're going to need a drop of cognac later
0:50:01 > 0:50:03and a bit of white wine for cooking in.
0:50:03 > 0:50:06Then, I've rolled up some butter and flour
0:50:06 > 0:50:08later for thickening the sauce.
0:50:08 > 0:50:10Parsley, tomato puree,
0:50:10 > 0:50:12finely chopped garlic
0:50:12 > 0:50:15and the liver and the heart from the rabbit,
0:50:15 > 0:50:16which we'll put into the sauce.
0:50:16 > 0:50:20OK, let's go, Richard, come on over and we'll get things going a bit.
0:50:20 > 0:50:23This is the pan it's all going to go in. HE DRINKS
0:50:23 > 0:50:25With a quick slurp here and a quick slurp there.
0:50:25 > 0:50:26In we get the bacon.
0:50:26 > 0:50:28Maximise the speed of the gas.
0:50:28 > 0:50:31I suspect that's going. That's all right.
0:50:31 > 0:50:33In with the onions.
0:50:34 > 0:50:36And in with the carrot.
0:50:36 > 0:50:39In a few moments, those will start to bubble away.
0:50:40 > 0:50:42And fact, they're not going to, are they?
0:50:42 > 0:50:45Hmm, yes, sorry about that, bit of a slow takeoff there,
0:50:45 > 0:50:47I wasn't really up to frying speed.
0:50:47 > 0:50:50Anyway, we are now, everything's going fine.
0:50:50 > 0:50:52As you can see, it's bubbling nicely away, turning golden.
0:50:52 > 0:50:53And it's at this stage...
0:50:53 > 0:50:55Ow! Burned myself!
0:50:55 > 0:50:56That'll delight you, won't it?
0:50:56 > 0:50:58..we put the rabbit in, like this.
0:51:02 > 0:51:03Into the oil and bacon.
0:51:05 > 0:51:06And bits of onion.
0:51:08 > 0:51:11A quick grind of pepper over all of that.
0:51:14 > 0:51:15Like so.
0:51:20 > 0:51:21Brown these off very quickly.
0:51:23 > 0:51:24And then...
0:51:26 > 0:51:30Because this is the good, slightly fun way of doing things,
0:51:30 > 0:51:32in we go with...
0:51:32 > 0:51:33There we are! Hooray!
0:51:39 > 0:51:40In with the garlic.
0:51:42 > 0:51:43In with our bay leaf.
0:51:45 > 0:51:46Little bit of rosemary.
0:51:48 > 0:51:49Little bit of thyme.
0:51:50 > 0:51:53And a little bit chervil.
0:51:53 > 0:51:55Doesn't that look really attractive?
0:51:56 > 0:51:58Little bit of parsley.
0:51:58 > 0:51:59In with our prunes.
0:52:02 > 0:52:04Like that.
0:52:04 > 0:52:06Drop of white wine.
0:52:06 > 0:52:10I hope you can hear me above all this sizzling and fuzzling.
0:52:10 > 0:52:12Little bit of white wine.
0:52:14 > 0:52:17Tiny bit of tomato puree, stir that in.
0:52:24 > 0:52:25Like so.
0:52:27 > 0:52:30And then a tiny pinch of salt into the sauce.
0:52:32 > 0:52:35Our rabbit's liver, to give the stock flavour.
0:52:38 > 0:52:40And we now just let that simmer gently away,
0:52:40 > 0:52:41turning from time to time.
0:52:41 > 0:52:44Come back, I think they've seen enough of that, don't you?
0:52:44 > 0:52:46I haven't got all day.
0:52:46 > 0:52:49Let that simmer gently now for about, I don't know, 35 minutes.
0:52:49 > 0:52:51And every now and again, turn the rabbit over.
0:52:51 > 0:52:54A lot of you think I have a fantastically good time,
0:52:54 > 0:52:56just drifting around the southwest of England, cooking,
0:52:56 > 0:52:59eating and drinking and stuff like that.
0:52:59 > 0:53:01I mean, sometimes I just can't think of what to say,
0:53:01 > 0:53:03and today is one of those things.
0:53:03 > 0:53:06I don't really know how to introduce this rabbit which I'm just cooked.
0:53:06 > 0:53:08I know it's cooked properly, I know it's delicious,
0:53:08 > 0:53:10I'm a bit worried that my friend Anne here,
0:53:10 > 0:53:14halfway through the cooking told me, "I don't like meat with bones on!"
0:53:14 > 0:53:16I don't know how to get over that.
0:53:16 > 0:53:18Anne, never mind all of that, would you please try it, despite
0:53:18 > 0:53:21the fact you're a bit worried about the bones?
0:53:21 > 0:53:23Because I know your style of cooking
0:53:23 > 0:53:27is much more refined than my style of cooking, isn't it?
0:53:27 > 0:53:29Not any better, though.
0:53:29 > 0:53:30Well...!
0:53:30 > 0:53:32"What are you doing after the show?"
0:53:32 > 0:53:35Tell me a bit about the way you like to cook?
0:53:35 > 0:53:39I really find bones very irritating.
0:53:39 > 0:53:43I think that reflects in all of my cooking, so I would tend...
0:53:43 > 0:53:45Mind you, that looks beautiful.
0:53:45 > 0:53:47- Thank you.- Very nice indeed.
0:53:47 > 0:53:50I would tend to bone a rabbit.
0:53:50 > 0:53:53And then cook it and slice it
0:53:53 > 0:53:57so you have a stuffing with the skin all around it.
0:53:57 > 0:53:58I must say, I agree with you,
0:53:58 > 0:54:02but you are a professional and dedicated cook.
0:54:02 > 0:54:05And a lot of people don't have time for what
0:54:05 > 0:54:07they think is that prissy approach to things.
0:54:07 > 0:54:11I mean, how would you say about the fact that it would be better
0:54:11 > 0:54:15that they made use of simple ingredients like rabbit at least?
0:54:15 > 0:54:18I think the difference is that that is superb,
0:54:18 > 0:54:21- but people are to paying to come and eat my food.- Precisely.
0:54:21 > 0:54:25So, therefore, I feel that I owe it to people to present it
0:54:25 > 0:54:28and spend a lot of time on cooking it and preparing it.
0:54:28 > 0:54:31I haven't got a deep freeze full of any inexhaustible...
0:54:31 > 0:54:34Oh, hooray to that. And a lot of you could take a lesson from that, OK?
0:54:34 > 0:54:36This place is in the middle of nowhere -
0:54:36 > 0:54:38in fact, it's only halfway in the middle of nowhere,
0:54:38 > 0:54:40because the rest of it doesn't exist, if you see what I mean -
0:54:40 > 0:54:42and she hasn't got a deep freeze.
0:54:42 > 0:54:45And too many people live out of the deep freeze, don't they?
0:54:45 > 0:54:46I think so.
0:54:46 > 0:54:50And they make too much use of microwaves. And you've got...
0:54:50 > 0:54:52That's my advertising contract gone.
0:54:56 > 0:54:58I despise microwaves too, actually.
0:54:58 > 0:55:01This is a genuine thing, I really hate them.
0:55:01 > 0:55:03And I haven't got one at home.
0:55:07 > 0:55:10Wonderful stuff from the legendary Keith Floyd there.
0:55:10 > 0:55:14Now, don't go anywhere just yet, as there's still plenty more to come
0:55:14 > 0:55:16on today's Saturday Kitchen Best Bites. Coming up...
0:55:16 > 0:55:20Aggi Sverrisson tries to make it onto the leaderboard as
0:55:20 > 0:55:23he takes on Sat Bains in the Saturday Kitchen omelette challenge.
0:55:23 > 0:55:25And then it's over to Will Holland,
0:55:25 > 0:55:27who's serving up a mix of sweet and savoury.
0:55:27 > 0:55:30He roasts wood pigeon with orange zest, sugar, and serves with
0:55:30 > 0:55:35a mango salsa, mango puree and a red wine and sesame reduction,
0:55:35 > 0:55:37all topped with crispy leeks.
0:55:37 > 0:55:40And finally, Sue Perkins faces her food heaven or food hell.
0:55:40 > 0:55:43Will she get her food heaven - hazelnut and chocolate gateau
0:55:43 > 0:55:45topped with meringue and mini marshmallows?
0:55:45 > 0:55:47Or her food hell, goat's cheese on brioche
0:55:47 > 0:55:50with salt-baked celeriac and a red carrot dressing?
0:55:50 > 0:55:53Will it be sweet treat or a savoury disaster for Sue?
0:55:53 > 0:55:55You're going to have to keep watching till
0:55:55 > 0:55:56the end of the show to find out.
0:55:56 > 0:55:59But before all of that, it's over to the culinary spice master,
0:55:59 > 0:56:03Cyrus Todiwala, as he serves up his take on a Keralan crab curry.
0:56:05 > 0:56:07It's Cyrus Todiwala. Good to have you on the show, boss.
0:56:07 > 0:56:09- Good to be here. - Put the omelette pan down.
0:56:09 > 0:56:10Right, what are we cooking?
0:56:10 > 0:56:12Because this dish requires a marathon of chopping.
0:56:12 > 0:56:14Fantastic. We're going to work very, very fast
0:56:14 > 0:56:16and you're going to help me achieve that.
0:56:16 > 0:56:18I'm going to start this already, but go on.
0:56:18 > 0:56:20All right, there's a piece of ginger we peeled.
0:56:20 > 0:56:23- OK, what is this dish called?- This is called Kerala njandu masala.
0:56:23 > 0:56:27If you want to pronounce it right, for want of a better word.
0:56:27 > 0:56:32But it's basically a crab which is very lightly toasted with
0:56:32 > 0:56:34a combination of ginger, garlic, shallots, green chilli,
0:56:34 > 0:56:37curry leaves - that I'm chopping up very fine here -
0:56:37 > 0:56:42and we then finish off with a little bit of coconut.
0:56:42 > 0:56:45It's fair to say, would it be dry?
0:56:45 > 0:56:47It's going to be dry, yeah, going to be dry.
0:56:47 > 0:56:50This is actually quite dry, because the coconut, at the end,
0:56:50 > 0:56:52we've got lovely, shredded coconut up there.
0:56:52 > 0:56:56The coconut, in the end, is going to make it a little bit more dry.
0:56:56 > 0:57:01And we then serve it with a lovely Currimbhoy salad, as we call it.
0:57:01 > 0:57:07It's more like an Indian-style Caesar salad.
0:57:07 > 0:57:10- Yes.- It's fantastic. It gives a lovely twist to the whole dish.
0:57:10 > 0:57:12But traditionally what would it be?
0:57:12 > 0:57:14Traditionally it would be you having a large bowl
0:57:14 > 0:57:18full of crabs on the shell, cut into pieces, tossed like that,
0:57:18 > 0:57:22cooked nicely and you'd be messing your whole self up
0:57:22 > 0:57:25eating your way through a whole pot of crabs.
0:57:25 > 0:57:27I know you don't like squid. Crab?
0:57:27 > 0:57:30- I've never had crab.- Never had crab?
0:57:30 > 0:57:32- No.- I know.
0:57:32 > 0:57:36The best thing is you serve it up with a nice little curry sauce
0:57:36 > 0:57:38at the end which is fantastic.
0:57:38 > 0:57:43- That's what they would do traditionally.- What else can I chop?
0:57:43 > 0:57:45I've got all this chopped. I just need...
0:57:45 > 0:57:47Chilli shredded. Not chopped, that one, red one.
0:57:47 > 0:57:49- Shredded.- Red one shredded.
0:57:50 > 0:57:53So this is literally all about getting everything ready
0:57:53 > 0:57:54before we cook it.
0:57:54 > 0:57:56This is all about getting everything ready and as you will see now
0:57:56 > 0:57:59we'll finish it off in literally a couple of minutes as we go.
0:57:59 > 0:58:01I think you can start on the croutons
0:58:01 > 0:58:05- and the salad.- It's like marathon chopping now. There you go.
0:58:05 > 0:58:07Fantastic, sir.
0:58:07 > 0:58:10Thank you very much. That's got me started very nicely.
0:58:10 > 0:58:14Now where...? India is split between so many different cultures
0:58:14 > 0:58:15and different areas.
0:58:15 > 0:58:19- How many different languages have you got in there?- 126.
0:58:19 > 0:58:21- 126 different languages.- Yes.
0:58:21 > 0:58:23And the country separates so much with food.
0:58:23 > 0:58:25You go north it's very different to the south.
0:58:25 > 0:58:26It's amazing.
0:58:26 > 0:58:30If I live to be 1,000 I wouldn't learn Indian food. I'd just be
0:58:30 > 0:58:31scratching the surface.
0:58:31 > 0:58:34Where did you learn the training when you started in India?
0:58:34 > 0:58:36- Training was at the Taj in Bombay. - Yes.
0:58:36 > 0:58:40And of course the boss at home at the time. I've got a new boss now.
0:58:40 > 0:58:43- But the boss then was Mum. - Mother. Yes.- As usual.
0:58:43 > 0:58:45We'll pick up things from mothers
0:58:45 > 0:58:49and we have recipes handed down from grandmothers et cetera.
0:58:49 > 0:58:52And that's where the real excitement starts
0:58:52 > 0:58:55if you are allowed to enter the kitchen as a young boy
0:58:55 > 0:58:58because, considering where you come from, Indian food...
0:58:58 > 0:59:00Cooking professionally in India
0:59:00 > 0:59:03at the time was considered a low profession.
0:59:03 > 0:59:07So it would have been treated like you're a domestic hand.
0:59:08 > 0:59:11To enter the profession was bad enough because everybody laughed at us.
0:59:13 > 0:59:15- So you need inspiration.- Right.
0:59:15 > 0:59:18What goes on in the wok then? What's going on there?
0:59:18 > 0:59:20Now I'm going to start with the mustard seeds.
0:59:20 > 0:59:22And then instantly as they crackle,
0:59:22 > 0:59:25because when you're doing mustard seeds, first of all you need the
0:59:25 > 0:59:28oil to be nice and hot, but you also need a lid on next to you
0:59:28 > 0:59:31because if you don't have a lid next to you, you are going to end
0:59:31 > 0:59:33up getting freckle face.
0:59:33 > 0:59:35Freckle face.
0:59:35 > 0:59:39Or worse than that it's going to be a very sad looking freckle face.
0:59:39 > 0:59:44- Freckle face.- Yeah.- OK.- Because they end up going all over the place.
0:59:44 > 0:59:48Now this dish, start to finish, watch this. You've got four minutes to cook it in.
0:59:48 > 0:59:51We've got four minutes to cook it in. That's exactly what we are going to do.
0:59:51 > 0:59:57In go the shallots, the curry leaves, the ginger and the garlic.
0:59:57 > 0:59:59Yes.
0:59:59 > 1:00:02Now, the order is quite important as well, isn't it?
1:00:02 > 1:00:05The order is important because the first thing you need to do is
1:00:05 > 1:00:06make sure the pan cools down instantly.
1:00:06 > 1:00:09I don't want to add the tomatoes now, they go towards the end.
1:00:09 > 1:00:11And the curry leaves need to be fresh?
1:00:11 > 1:00:14The curry leaves need to be fresh, but if you can't get them fresh,
1:00:14 > 1:00:17then you've got curry leaves which are dried.
1:00:18 > 1:00:21Would you advise freezing them if you can get them fresh?
1:00:21 > 1:00:25The best way to freeze them is buy them fresh if you can find them,
1:00:25 > 1:00:28put them into a little blitzer with a bit of water, make a little puree,
1:00:28 > 1:00:31set it in an ice try and chuck it in the freezer.
1:00:31 > 1:00:32And every time you need to use it,
1:00:32 > 1:00:36just take it out of the freezer and put a cube of ice into it.
1:00:36 > 1:00:41- That way you get a lovely flavour. - OK.- Don't want that to happen.- OK.
1:00:41 > 1:00:44What else have we got in here? So you're frying up everything?
1:00:44 > 1:00:46Just starting it off nicely,
1:00:46 > 1:00:49we want the garlic to take a little bit of colour, not too much.
1:00:49 > 1:00:52Because if it gets too coloured, I'm going to mess up my crab.
1:00:52 > 1:00:56- So these are getting fried up in a bit of oil.- Yeah.
1:00:56 > 1:00:58A little bit of oil if you fancy.
1:00:58 > 1:01:01Where would this come from, this dish in particular, in India?
1:01:01 > 1:01:05- North, south, really? - It's the south-west, Kerela.
1:01:05 > 1:01:08- Right.- Great food in Kerela.
1:01:08 > 1:01:11Lots of use of coconut.
1:01:11 > 1:01:15They love their coconut along the whole coastal regions of India.
1:01:15 > 1:01:17But in the south, of course, coconut becomes a mainstay.
1:01:17 > 1:01:20You've been travelling around India, haven't you, Stuart?
1:01:20 > 1:01:22Yeah, I spent three weeks there last year.
1:01:22 > 1:01:25To Delhi, Calcutta, Bangalore and Mumbai.
1:01:25 > 1:01:28I mean, amazing cultures, so different everywhere you go.
1:01:28 > 1:01:32Did it hit you as you got there? You got struck?
1:01:32 > 1:01:34Yeah, you arrive there and unless you know a lot about India,
1:01:34 > 1:01:38you can't believe how deep a culture it is that you know nothing about.
1:01:38 > 1:01:40So everything you thought you'd expect, you didn't find.
1:01:40 > 1:01:43Yeah, exactly. It's a land of contradictions though.
1:01:43 > 1:01:45That's what it is like.
1:01:45 > 1:01:48- I mean... - So, we've got the coconut in there.
1:01:48 > 1:01:52The coconut in there just a bit of toasted smell coming through now.
1:01:52 > 1:01:57- So we're ready with that. And we chuck in the crab meat now.- OK.
1:01:58 > 1:02:02A bit of a toss. Remember, the crab meat is already cooked.
1:02:02 > 1:02:04It's cooked and flaked, so you don't have to cook it too much.
1:02:04 > 1:02:07You're on about the making your own mayonnaise, which we've got in here.
1:02:07 > 1:02:11Yeah, and that actually was something my mum taught me
1:02:11 > 1:02:13when I was just about 12 years old, really.
1:02:13 > 1:02:15You've changed it now, so your mother won't be happy.
1:02:15 > 1:02:17I changed it slightly, I put Worcester sauce in it.
1:02:17 > 1:02:20She thinks I'm destroying her image. She's actually told me.
1:02:20 > 1:02:22She tells everybody.
1:02:22 > 1:02:25"You can read his book, but do not follow the mayonnaise recipe,
1:02:25 > 1:02:27"it's not mine, it's just got my name to it."
1:02:27 > 1:02:29She was absolutely horrified
1:02:29 > 1:02:32- when I put Worcester sauce in the mayonnaise.- OK.
1:02:32 > 1:02:36- Like you say, that's a dry mixture. - That's done.
1:02:36 > 1:02:39- I just need to taste it. - You're quicker than me.
1:02:39 > 1:02:42I'm mixing the salad. I've got in here some cos lettuce,
1:02:42 > 1:02:44a bit of this mayonnaise, the egg we've got in there.
1:02:44 > 1:02:46We've got some...
1:02:46 > 1:02:50- Just want a tiny squeeze of lime in there.- Chopped, boiled egg in there.
1:02:50 > 1:02:52- A bit of coriander.- Yes, sir.
1:02:54 > 1:02:58And we're done. You can just pile it up on the plate nicely.
1:02:58 > 1:03:00How do you like that? Did you taste it?
1:03:00 > 1:03:02- You might want a bit of seasoning. - Yeah.
1:03:06 > 1:03:09- Seasoning?- Mm-hm. - A bit of black pepper?
1:03:11 > 1:03:15- There you go.- Perfect. - There's a plate there.
1:03:15 > 1:03:17Absolutely record time.
1:03:17 > 1:03:20Quick. There you go.
1:03:21 > 1:03:24- So we pile some of this on here. - Yes, sir. Beautiful salad.
1:03:26 > 1:03:30- I love the salad.- There you go. - You're going to love the prawn too.
1:03:31 > 1:03:34- The crab, rather.- There you go.
1:03:35 > 1:03:36This is fantastic.
1:03:36 > 1:03:40It would be nice as a little starter as well as a hot main course.
1:03:40 > 1:03:41Oh, yeah, yeah.
1:03:41 > 1:03:44I mean, you can serve it with a sauce if you like to.
1:03:44 > 1:03:46What about maybe in pancakes or something?
1:03:46 > 1:03:50Oh, pancakes, brilliant! It's absolutely perfect in pancakes.
1:03:50 > 1:03:51Absolutely perfect.
1:03:51 > 1:03:55- Remind us what that is again, tell us the name of it.- Kerela... - PRONOUNCES NAME
1:03:55 > 1:03:57If I can come close to it, because I'm not from there
1:03:57 > 1:04:01so I can't pronounce it the way they do it, the D and R.
1:04:01 > 1:04:02You pronounce it better than me.
1:04:02 > 1:04:05- HE PRONOUNCES WORD With what?- With a salad.
1:04:05 > 1:04:08It's as simple as that, as simple as that.
1:04:12 > 1:04:17How fantastic is that! It smells absolutely amazing.
1:04:17 > 1:04:18Look at you!
1:04:19 > 1:04:23We'll pass it straight down. Tell me what you think.
1:04:23 > 1:04:25- It's your first taste of crab. - It is.- Now, it's quite...
1:04:25 > 1:04:27It's got a little bit of a kick to it.
1:04:27 > 1:04:29It got a bit of a kick because there's chilli in it.
1:04:29 > 1:04:32Excellent. I can smell it, actually. It's so amazing.
1:04:32 > 1:04:35And the coconut helps to bring the chilli down a bit.
1:04:37 > 1:04:40It's beautiful. I can't have the mayonnaise.
1:04:40 > 1:04:43- Oh, you don't eat eggs. - Home-made mayonnaise.
1:04:43 > 1:04:46- It's got a bit of a kick to it, hasn't it?- Yeah, it really has.
1:04:46 > 1:04:49As well as crab, you can use it for lobster.
1:04:49 > 1:04:53Anything - prawns, lobster, but, yeah, prawns, lobster,
1:04:53 > 1:04:56scallops, they do excellent with mussels and clams.
1:04:56 > 1:04:58The secret with that is don't overcook it.
1:04:58 > 1:05:02Like any seafood, don't overcook it. Just respect it.
1:05:02 > 1:05:04- Are you happy with that?- No, no.
1:05:04 > 1:05:06- Just silence.- Sorry, we're busy. - They're busy.
1:05:06 > 1:05:09He's looking at new dishes for his menu.
1:05:09 > 1:05:12- I'm already downloading the recipe. - Exactly, yeah.
1:05:16 > 1:05:19The studio guests were too busy tucking into Cyrus's dish
1:05:19 > 1:05:22to give any feedback there, but it looked like they were enjoying it.
1:05:22 > 1:05:24Now it's time for the omelette challenge.
1:05:24 > 1:05:27And after being disqualified previously, Aggi Sverrisson
1:05:27 > 1:05:30was looking to stake his place on the leaderboard
1:05:30 > 1:05:31as he took on Sat Bains.
1:05:31 > 1:05:34Right, let's get down to business, you know the score by now,
1:05:34 > 1:05:36three-egg omelette cooked as fast as you can.
1:05:36 > 1:05:38Aggi, you were disqualified last time, but, Sat,
1:05:38 > 1:05:40sitting pretty in the middle of our board. 25.88 seconds.
1:05:40 > 1:05:42- I'm sure you can go quicker. - It'll be hard to beat that.
1:05:42 > 1:05:45Usual rules apply. Three-egg omelette cooked as fast as you can.
1:05:45 > 1:05:47Put the clocks on the screen, please.
1:05:47 > 1:05:50- Look at them, he's like a sprung gazelle.- I'm all over it.
1:05:50 > 1:05:51Are you ready?
1:05:51 > 1:05:53Three, two, one, go!
1:05:58 > 1:06:00- He's switched it off. - That's not fair.
1:06:02 > 1:06:05You've got a bit of oil in there, we'll let you off on that.
1:06:05 > 1:06:08Make sure it's an omelette, chefs, make sure it's an omelette.
1:06:08 > 1:06:10Make sure it's an omelette.
1:06:11 > 1:06:13There you go. Go on, then, it's all right.
1:06:19 > 1:06:21I seem to have taken out...
1:06:21 > 1:06:23I seem to have taken out two seconds before.
1:06:23 > 1:06:25Have you ever seen a big man cry? Look at this.
1:06:25 > 1:06:30- It's seasoned as well, can I say? - It's seasoned.
1:06:30 > 1:06:32I don't know what happened to the three eggs, though.
1:06:32 > 1:06:35- You know what I mean? - You've got to disqualify that.
1:06:35 > 1:06:37- Don't even go there. - There's only two eggs in there.
1:06:37 > 1:06:39Don't even go there.
1:06:40 > 1:06:43- Right. Sat.- 38.
1:06:43 > 1:06:46No? Sorry, I was talking about my age.
1:06:49 > 1:06:54- You're quicker.- No! - You are. Not by much, though.
1:06:54 > 1:06:57By 0.6 of a second. 25.20.
1:06:57 > 1:06:59I've put a little beard on you there as well.
1:06:59 > 1:07:02- Oh, lovely, that's brilliant. - There you go.
1:07:02 > 1:07:06- 25.2. Aggi...- I was aiming for 15, - You were aiming for 15?
1:07:06 > 1:07:09Yeah, but it was probably around 20, actually.
1:07:09 > 1:07:13- James, come on, you can't let that in.- You were aiming for 15?- Yeah.
1:07:13 > 1:07:16You were close to it. He's definitely been practising.
1:07:16 > 1:07:20- He's got an egg in the pan still. - You did it in 18.96 seconds.
1:07:20 > 1:07:22However, you're coming back, cos that's not an omelette.
1:07:22 > 1:07:25Don't say that, it's the second time you do this!
1:07:29 > 1:07:32Oh, dear, second disqualification there for Aggi,
1:07:32 > 1:07:35who produced an incredible time, but a terrible omelette.
1:07:35 > 1:07:37Anyway, now it's over to Will Holland
1:07:37 > 1:07:40who's mixing sweet and savoury with pigeon and mango.
1:07:40 > 1:07:43- Great to have you again on the show. - Nice to see you again.
1:07:43 > 1:07:46- Second time on the show.- Indeed. - What are we cooking this time?
1:07:46 > 1:07:48We're going to do a little pigeon, we're going to roast it
1:07:48 > 1:07:50with some sugar and orange, nice and sweet.
1:07:50 > 1:07:54And serve it with mango, sesame and a little bit of wasabi.
1:07:54 > 1:07:57Now, there's a lot going on here, so this is wood pigeon, first of all.
1:07:57 > 1:08:00- Yeah.- I'm going to do your sugar for you cos I know you want that.
1:08:00 > 1:08:02This is the orange rind that's been dried out
1:08:02 > 1:08:05- and some brown sugar, just blitzed together.- Yeah.
1:08:05 > 1:08:06Before I get going with the pigeon,
1:08:06 > 1:08:09I'm just going to get a bottle of red wine going down here.
1:08:09 > 1:08:12So, nice and expensive, a whole bottle of red wine there.
1:08:12 > 1:08:14This is why you got peas at the end of the show
1:08:14 > 1:08:16cos there's no budget left.
1:08:16 > 1:08:19And into that red wine I'm going to put a little bit of sugar as well,
1:08:19 > 1:08:25so as that reduces down, it'll just turn nice and syrupy basically.
1:08:25 > 1:08:28We're talking about reducing down because the pan next to it
1:08:28 > 1:08:29is what it goes down to, look at that.
1:08:29 > 1:08:31It goes down to not a lot,
1:08:31 > 1:08:33there's just a few tablespoons of nice syrup.
1:08:33 > 1:08:35But it's really intense and you only need a bit.
1:08:35 > 1:08:37It does bring something really nice to the dish.
1:08:37 > 1:08:40It's a good job, isn't it? OK. Tell us about a wood pigeon then.
1:08:40 > 1:08:43What I'm going to do here is... As you can see, it's whole,
1:08:43 > 1:08:45I'm just going to remove the wishbone
1:08:45 > 1:08:47so when we come to take the breasts off later on,
1:08:47 > 1:08:51it's just a lot easier to get them off in one go, basically.
1:08:51 > 1:08:54It's quite simple to do.
1:08:54 > 1:08:57Now, Ludlow itself, those people who don't know Ludlow,
1:08:57 > 1:09:00but it is a bit of a gastronomic capital, it has been for years.
1:09:00 > 1:09:02Yeah, it has been for years.
1:09:02 > 1:09:05I think the things that make the headlines are the Michelin stars
1:09:05 > 1:09:08and the posh restaurants, if you like.
1:09:08 > 1:09:13But it's not all about that, it's about the sort of foodie ethos,
1:09:13 > 1:09:16the foodie ethic of the town, there's still great butchers
1:09:16 > 1:09:20and great bakers, there's cheese shops and delis.
1:09:20 > 1:09:23You know, the market, there's a local to Ludlow market
1:09:23 > 1:09:25that's on even twice a month now.
1:09:25 > 1:09:28All the stands on there, all the produce...
1:09:28 > 1:09:33all the produce are locally sourced and produced.
1:09:33 > 1:09:37Now, it's the great Shaun Hill that kind of started the trend,
1:09:37 > 1:09:40- would you say?- Yeah, he was one of the pioneers of it
1:09:40 > 1:09:41and I'm a big Shaun Hill fan.
1:09:41 > 1:09:43I had his cookbook when I was a lad
1:09:43 > 1:09:46- and it's this slightly surreal... - You mean you didn't have Ken's?
1:09:46 > 1:09:48I've got some of Ken's as well.
1:09:48 > 1:09:51How many cook books have you got, Ken?
1:09:51 > 1:09:54- 23, I'm stopping.- 23?
1:09:54 > 1:09:57I haven't got a copy of each, but I have got some of Ken's books.
1:09:57 > 1:10:00So, I'm just going to get this cooking, James.
1:10:01 > 1:10:02That's the crown of wood pigeon.
1:10:02 > 1:10:04I've got rid of the legs and the carcass.
1:10:04 > 1:10:09Just a bit of salt on there. And a little bit of oil in the pan.
1:10:09 > 1:10:11Now, we've blended the sugar with the orange
1:10:11 > 1:10:14cos you're going to use that to top the wood pigeon.
1:10:14 > 1:10:18This is not the normal pigeon you find in Trafalgar Square.
1:10:18 > 1:10:21Not a Trafalgar Square or Paddington train station pigeon,
1:10:21 > 1:10:24- no, it's a wood pigeon. - A wood pigeon.
1:10:24 > 1:10:27Yeah. Basically, that sugar that you've blended there,
1:10:27 > 1:10:30the dried orange zest and the Demerara, it's just going to add
1:10:30 > 1:10:32a really nice sweetness to it when that eventually gets to the oven.
1:10:32 > 1:10:34We're just going to colour it.
1:10:34 > 1:10:37They're becoming more popular, but... I know you base yourself
1:10:37 > 1:10:40in France quite a lot, but hugely popular in France, aren't they?
1:10:40 > 1:10:43Yes, all kinds of game birds are really popular
1:10:43 > 1:10:46- because people hunt them and they cook them.- Yeah.
1:10:46 > 1:10:50And the name of your restaurant is named after a game bird?
1:10:50 > 1:10:53Yeah, La Becasse, which is woodcock.
1:10:53 > 1:10:59I've had the pleasure of about 12 woodcocks through the door
1:10:59 > 1:11:03this game season. They're quite hard to shoot, quite hard to come by.
1:11:03 > 1:11:06And your sister restaurant is named after another one as well.
1:11:06 > 1:11:11Yeah, L'Ortolan is the first restaurant Alan Murchison's group,
1:11:11 > 1:11:13so it's all game birds.
1:11:13 > 1:11:18But we just rocked the trend by... Alan's opened his third restaurant
1:11:18 > 1:11:22just this week called Paris House, which is over in Bedfordshire.
1:11:22 > 1:11:26- Right.- So that's not named after a small game bird.- And Ortolan is.
1:11:26 > 1:11:29- I've tried one. - Have you had ortolan?
1:11:29 > 1:11:31It is pretty surreal, isn't it?
1:11:31 > 1:11:33It's like chewing on a sparrow.
1:11:33 > 1:11:37And you put the whole thing in your mouth and throw a big napkin
1:11:37 > 1:11:39and you're under this napkin
1:11:39 > 1:11:41crunching it with all the bones in it.
1:11:41 > 1:11:44Only in France. They eat it like that.
1:11:44 > 1:11:47Don't they? It's true. It's the tradition.
1:11:47 > 1:11:49- It's true. - So they can't see what you're doing.
1:11:49 > 1:11:53So with this, James, you can see I'm just heavily dusting
1:11:53 > 1:11:56heavily dredging, that wood pigeon crown.
1:11:56 > 1:11:58We're going to fire this into the oven.
1:11:58 > 1:12:02There's quite an intensive flavour in this sugar. Smell that.
1:12:02 > 1:12:06- That's the orange zest and sugar. - Oh, yeah, that's brilliant.
1:12:07 > 1:12:10So that goes in there. How long are you looking for?
1:12:10 > 1:12:14- Fragrant.- This one's just coming out of the oven.
1:12:14 > 1:12:16- About 10 minutes.- OK.
1:12:16 > 1:12:18Doesn't take a huge amount of time.
1:12:18 > 1:12:21And we're just using the crown for that.
1:12:21 > 1:12:22So you don't really use the legs.
1:12:22 > 1:12:25Yeah, the legs of wood pigeon, I find them a bit tough,
1:12:25 > 1:12:27to be honest with you.
1:12:27 > 1:12:31So it's best to... If you want to do something with them just to make
1:12:31 > 1:12:34like a game stock or a game sauce or something like that.
1:12:34 > 1:12:36Would you do a confit with it?
1:12:36 > 1:12:39Or confit them, yeah, nice and slowly cooked.
1:12:39 > 1:12:41- They are little, these. - They are small.
1:12:41 > 1:12:44By the time you've confited them and got the meat of them,
1:12:44 > 1:12:46- it's almost...- You can serve them as a little appetiser...
1:12:46 > 1:12:48A little canape or something.
1:12:50 > 1:12:53- Get some oyster sauce on there.- Yes.
1:12:53 > 1:12:55Now, I mentioned the Michelin star at the top of the show
1:12:55 > 1:12:59because you're one of, what, is it six chefs 30 and under in the UK
1:12:59 > 1:13:01that are holding one at the moment?
1:13:01 > 1:13:04Yeah, it's something like that. There's not a lot of us.
1:13:04 > 1:13:10- I've got time on my side.- There's five of you, I've just been told.
1:13:10 > 1:13:12- There you go.- One of five.
1:13:12 > 1:13:16- Yeah, it's not bad.- It's not bad! - It's not bad. Onwards and upwards.
1:13:16 > 1:13:20Right, what I'm doing is I've got a bit of this mango left over,
1:13:20 > 1:13:23we've got a salsa here, which is spring onion, chilli,
1:13:23 > 1:13:25the mango going in there.
1:13:25 > 1:13:26We've got some lime.
1:13:26 > 1:13:29I'll just get a bit of sugar and coriander, that goes in the sauce.
1:13:29 > 1:13:32You want to blend that with some stock syrup, don't you?
1:13:32 > 1:13:35Yeah, basically, just cos we've got a nice, neat dice of the mango.
1:13:35 > 1:13:37It's a shame to not use all the trim,
1:13:37 > 1:13:41so we're just going to blend the trim with a touch of stock syrup.
1:13:41 > 1:13:47- OK.- What I'm doing here... Ken's not the only one today using cornflour.
1:13:47 > 1:13:49I've got just a touch of cornflour
1:13:49 > 1:13:52that's gone into my nice strips of leek there
1:13:52 > 1:13:56and that just almost creates a little batter without liquid.
1:13:56 > 1:13:59So it'll just keep them nice and dry.
1:13:59 > 1:14:02All I'll do with those is throw them straight into this fryer,
1:14:02 > 1:14:05which I've got... It's not stupidly hot.
1:14:08 > 1:14:10- Set at about 145 degrees.- OK.
1:14:10 > 1:14:13- So it's just going to...- So you want to cook them without colour?
1:14:13 > 1:14:16Without colour. They'll be lightly golden brown,
1:14:16 > 1:14:23but not quite as dark brown as they would be if it was any hotter.
1:14:23 > 1:14:24Right, that's that.
1:14:24 > 1:14:28And then this red wine which you were outraged at
1:14:28 > 1:14:31- how far down I've reduced it... - Yeah, go on.
1:14:31 > 1:14:36- We're going to just whisk a little bit of sesame oil into it.- Right.
1:14:36 > 1:14:40And that's basically going to form a little emulsion.
1:14:40 > 1:14:42And you're looking at, what,
1:14:42 > 1:14:45a good 45 minutes to an hour to get it reduced down like that?
1:14:45 > 1:14:47Yeah.
1:14:47 > 1:14:51I've got that one on a high heat there, but as it nears completion,
1:14:51 > 1:14:54you want to reduce the temperature in it, otherwise...
1:14:56 > 1:14:58Otherwise it's going to burn.
1:14:58 > 1:15:02Right, we've got a mango puree here. Which is just blending up.
1:15:02 > 1:15:05I know mango goes very well with duck as well.
1:15:05 > 1:15:09- So if people do want to try this, they can use duck.- Yeah, definitely.
1:15:09 > 1:15:12Especially at the moment, wild duck,
1:15:12 > 1:15:15to do it with mallard, it would be really nice.
1:15:15 > 1:15:18OK, we've got one of your squeezy bottles.
1:15:18 > 1:15:20You can tell we're into Michelin star territory here.
1:15:20 > 1:15:23I like my squeezy bottles. I'm going to use one as well.
1:15:23 > 1:15:26I'm going to put this red wine and sesame reduction into there.
1:15:26 > 1:15:29- There you go.- If you store this in the fridge, obviously it will
1:15:29 > 1:15:32keep for a long time cos there's nothing in there to go off.
1:15:32 > 1:15:36But it will also thicken up a touch cos that's still warm from the wine,
1:15:36 > 1:15:38so it's not quite as thick as it could be.
1:15:38 > 1:15:41There you go, coriander cress and all this stuff,
1:15:41 > 1:15:44I'll put it where everyone can see.
1:15:44 > 1:15:46- So you've just blended oil into that one.- Yeah.
1:15:46 > 1:15:49- We've got our crispy leeks. - Crispy leeks.
1:15:49 > 1:15:53Then I'm going to take the pigeon and because I've taken
1:15:53 > 1:15:56the wishbone out, it's just a case that I can go straight...
1:15:57 > 1:16:01- ..straight through the neck end of it.- One per portion, then?
1:16:01 > 1:16:05One pigeon per portion, yeah, you can see
1:16:05 > 1:16:08that the breasts are nicely cooked there.
1:16:08 > 1:16:10There you go.
1:16:10 > 1:16:13And you must serve it nice and pink, that's the key to it.
1:16:13 > 1:16:15Yeah, I think that's the key.
1:16:15 > 1:16:20Still could've done with resting for a few extra minutes there.
1:16:20 > 1:16:24- OK.- I'll just carved that into a few slices.- The best part is the bones.
1:16:26 > 1:16:28The best part is the bones?
1:16:28 > 1:16:32No, no, the best part is the bone that he's cut off the pigeon.
1:16:32 > 1:16:34Right, there you go.
1:16:34 > 1:16:38- Just going to put a touch of salt on top there.- OK. There's your mango.
1:16:38 > 1:16:41- Right, where's my wasabi gone? - It's gone.
1:16:42 > 1:16:45There was going to be some wasabi... Ah!
1:16:45 > 1:16:47I know you're not a fan of wasabi, James,
1:16:47 > 1:16:50- but I am going to put a little bit on there.- You've just put more on.
1:16:50 > 1:16:52You didn't put that much on in rehearsal!
1:16:52 > 1:16:56You were threatening to hide it, so I'm going to put more on.
1:16:56 > 1:16:59I'm just going to use a pastry brush and it's basically just a kind of...
1:16:59 > 1:17:02For those of you at home, if it was my food hell, this would be it.
1:17:02 > 1:17:04Wasabi.
1:17:04 > 1:17:07I'll make sure you eat your words in a minute when you try this.
1:17:07 > 1:17:08That's gone.
1:17:08 > 1:17:13And we're just going to build that salsa up on top of the wasabi.
1:17:15 > 1:17:17A nice sort of bed of the salsa.
1:17:18 > 1:17:22- See, it's very fancy? Very precise. - Very precise.- There you go.
1:17:22 > 1:17:25You can see how lovely and pink that pigeon is now.
1:17:25 > 1:17:28It's just sort of sat there for a little while.
1:17:28 > 1:17:31Just resting away, all those juices in there.
1:17:32 > 1:17:34Sauces, one of each?
1:17:34 > 1:17:37One of each, I'm going to get the crispy leek on there.
1:17:38 > 1:17:42A little bit of this coriander cress which is nice and aromatic
1:17:42 > 1:17:46- to go with it.- Coriander cress. Squeezy bottles.- Squeezy bottles.
1:17:46 > 1:17:48A little bit of the reduction
1:17:48 > 1:17:50and then the other side a little bit of mango.
1:17:50 > 1:17:52It's like a work of art.
1:17:52 > 1:17:55- There we go.- And that's it. Remind us what that is again.
1:17:55 > 1:17:59Pigeon with mango salsa and sesame red wine reduction.
1:17:59 > 1:18:01Have a go at home.
1:18:06 > 1:18:10There you go. And you get to dive into this, Denis.
1:18:12 > 1:18:16- I'm so glad I turned up this morning.- Have a seat.- Thank you.
1:18:16 > 1:18:20- Remember to pass it down. - Yeah, dream on.
1:18:20 > 1:18:25- Ken, this is what you're getting. - Ah, the best part!- There you go.
1:18:25 > 1:18:26Ken's happy.
1:18:29 > 1:18:32Tell us what you reckon of that. Have you had wood pigeon before?
1:18:33 > 1:18:36- I don't think I have, it's gorgeous. - It's great with mango as well.
1:18:36 > 1:18:37Beautiful dish.
1:18:37 > 1:18:41With the sugar and the orange on the pigeon, it's almost caramelised.
1:18:41 > 1:18:42Absolutely wonderful.
1:18:42 > 1:18:44And wasabi makes no difference whatsoever
1:18:44 > 1:18:46whether you leave it in or out.
1:18:46 > 1:18:49It just adds, you know, instead of using pepper
1:18:49 > 1:18:53or something like that, it just adds that peppery mustard.
1:18:53 > 1:18:55You know I had partridge the other day, a few days ago,
1:18:55 > 1:18:57and I was incredibly disappointed by it.
1:18:57 > 1:19:00I don't know whether it wasn't gamey,
1:19:00 > 1:19:02it was like chicken, but boring chicken.
1:19:02 > 1:19:03I'm really surprised by that.
1:19:03 > 1:19:06- Ken's just happy munching on a pigeon bone.- But that is fantastic.
1:19:11 > 1:19:14Now, I don't know about you, but I'm sure at least half that
1:19:14 > 1:19:17bottle of red wine could have gone into a glass instead of the sauce.
1:19:17 > 1:19:20But a great dish regardless there form Will.
1:19:20 > 1:19:23Now, when Sue Perkins came to the Saturday Kitchen studio
1:19:23 > 1:19:25to face her Food Heaven or Food Hell, she told us
1:19:25 > 1:19:27she was a complete chocoholic,
1:19:27 > 1:19:30but the thought of goat's cheese made her feel rather glum.
1:19:30 > 1:19:32Heaven or Hell, let's find out.
1:19:32 > 1:19:34Right, it's that time of the show to find out
1:19:34 > 1:19:36if Sue will face Food Heaven or Food Hell.
1:19:36 > 1:19:39Food Heaven would be this mass of ingredients that you are used
1:19:39 > 1:19:41- to seeing anyway on your show. - It's home.
1:19:41 > 1:19:44Here's hazelnut, ground hazelnuts here, into a wonderful cake
1:19:44 > 1:19:46with a chocolate cake as well, coffee meringue
1:19:46 > 1:19:49Alternatively it could be the dreaded Food Hell over here.
1:19:49 > 1:19:52Pile of goat's cheese transformed into a nice little salad.
1:19:52 > 1:19:55It was down to these two, really. It was 2-1 to people at home.
1:19:55 > 1:19:57Francesco...
1:19:57 > 1:20:00..liked goat's cheese.
1:20:00 > 1:20:02That would put it level.
1:20:02 > 1:20:04It was Marcus.
1:20:04 > 1:20:08Thankfully, he's been kind to you. You've got your Food Heaven.
1:20:08 > 1:20:11Because of Marcus. Right, lose this out of the way.
1:20:11 > 1:20:15What we're going to do now is make a nice sponge with this.
1:20:15 > 1:20:17Which you've probably made plenty of sponges.
1:20:17 > 1:20:20But we're going to do this one slightly differently.
1:20:20 > 1:20:23We'll make it with a meringue sabayon base,
1:20:23 > 1:20:26because whenever you add hazelnuts to anything, it kind of firms it.
1:20:26 > 1:20:28- It weighs it down. - Weighs it down, yeah, exactly that.
1:20:28 > 1:20:32So we're going to whip up this. If you can then mix me double cream.
1:20:32 > 1:20:35- I will, Chef.- Works for me, that's why it's Food Heaven.
1:20:35 > 1:20:37The icing sugar.
1:20:37 > 1:20:41And the hazelnut, we've got this paste..
1:20:41 > 1:20:43If you make sure you get all of it out of it
1:20:43 > 1:20:45and then put it in there.
1:20:45 > 1:20:47If you can crack me the eggs, please, Marcus, in there,
1:20:47 > 1:20:49that would be great. Thank you very much.
1:20:49 > 1:20:51And then I'll start by whipping this up.
1:20:51 > 1:20:54- That's brandy in there.- Very good. - Happy with that?- Yeah.
1:20:54 > 1:20:57- Have you tried it?- Yeah.- Can you pop me the butter in here?
1:20:57 > 1:20:58Yeah.
1:21:00 > 1:21:04The reason why we put butter in a cake is to keep it nice and moist.
1:21:04 > 1:21:07The idea being, the hazelnuts will dry it out
1:21:07 > 1:21:09and the butter keeps it nice and moist.
1:21:09 > 1:21:12- Why are you cooking the butter first?- We just melt it
1:21:12 > 1:21:15cos this is two types of sponges.
1:21:15 > 1:21:19- This is, I think, the lighter one, really.- Like an Italian.
1:21:19 > 1:21:21Yeah, that's the lighter one.
1:21:21 > 1:21:23So we whisk this up.
1:21:23 > 1:21:26And then in here I've got my icing sugar.
1:21:27 > 1:21:29That's going to go in.
1:21:29 > 1:21:31And I use icing sugar instead of caster sugar
1:21:31 > 1:21:33again to make it a bit lighter.
1:21:33 > 1:21:34Then we're going to throw that in.
1:21:34 > 1:21:37In we go with the icing sugar in the meringue here.
1:21:37 > 1:21:38Whisk this up.
1:21:40 > 1:21:45Not too much cos the air is going to come out of this mixture here.
1:21:45 > 1:21:47And then all we do...
1:21:47 > 1:21:51Egg yolks...whole eggs, in we go with the flour.
1:21:51 > 1:21:53- In we go with the hazelnuts. - God, look at that!
1:21:53 > 1:21:55In we go with the butter.
1:21:56 > 1:22:00And then if I get...if you could bring me the tin, Marcus,
1:22:00 > 1:22:01that would be great.
1:22:01 > 1:22:03Thank you. Then all we do is throw this lot in.
1:22:03 > 1:22:06I'm sure you've seen this hundreds of times before,
1:22:06 > 1:22:10but you've got to get this mixture in the oven as quickly as possible.
1:22:10 > 1:22:12How come it takes you a couple of minutes?
1:22:12 > 1:22:15We did two whole days in the tent with somebody doing this
1:22:15 > 1:22:18and then they drop it on the floor. That's what always happens.
1:22:18 > 1:22:20I've been a pastry chef for many years.
1:22:20 > 1:22:24So you literally just pour this mixture in.
1:22:24 > 1:22:26But the key to it is speed, I always think,
1:22:26 > 1:22:29cos you need to get that in the oven which Marcus is going to do.
1:22:29 > 1:22:31Straight in the oven, please, mate.
1:22:31 > 1:22:33That goes in the oven for about 20 minutes.
1:22:33 > 1:22:37And then, over here, we've got our sponges.
1:22:37 > 1:22:41- I've got a chocolate one which I've made.- Yeah.- Similar sort of way.
1:22:41 > 1:22:44Then we've got our hazelnut one which we've made.
1:22:44 > 1:22:47Like that. Now, it will rise up and collapse,
1:22:47 > 1:22:51but when you see it, it's very, very delicate
1:22:51 > 1:22:54when you slice it. And it's fantastic with this.
1:22:54 > 1:22:58- So hopefully you're going to like it.- I am going to like it.
1:22:58 > 1:23:01Hopefully we've got our cream nearly ready.
1:23:01 > 1:23:05I could do with the cakestand as well, Marcus, that would be great.
1:23:05 > 1:23:07We bring this across.
1:23:07 > 1:23:10And then we can then thinly slice this,
1:23:10 > 1:23:12so, if you've got a serrated knife...
1:23:12 > 1:23:14There you go.
1:23:14 > 1:23:17We can start off with this one first, this is the chocolate one.
1:23:17 > 1:23:19Keep your fingers out of the way obviously. It's easy...
1:23:19 > 1:23:24- What's wrong with it? - No, it's perfect. It's perfect.
1:23:24 > 1:23:26- You're checking the crumb structure. - Yeah, I am.
1:23:26 > 1:23:30- Yeah, just the density of crumb. - Yeah.- That's good.
1:23:30 > 1:23:33- So it's like an opera cake? - Taste that.- It's similar.
1:23:33 > 1:23:34And then we put this on it.
1:23:34 > 1:23:37The quick tip next time you're doing the series,
1:23:37 > 1:23:42anyone that's about to join this new series of The Bake Off,
1:23:42 > 1:23:45I always find that Mary Berry likes her brandy.
1:23:45 > 1:23:49Mary Berry likes to start early with the brandy.
1:23:50 > 1:23:52I wasn't going to say that.
1:23:52 > 1:23:55You know, just constantly topping up with Mary.
1:23:55 > 1:23:59- The flask she's got with her, yeah. - Her blood type is actually vodka.
1:23:59 > 1:24:04- I'm jesting. No, I love Mary, as does the nation.- Absolute star.
1:24:04 > 1:24:06- What's not to love?- Well, hopefully she'll be watching this
1:24:06 > 1:24:08and checking to see I'm doing it right.
1:24:08 > 1:24:11What people don't know is that Paul is actually about five foot tall
1:24:11 > 1:24:14and wears a Cuban heel. He's the sort of Tom Cruise of...
1:24:14 > 1:24:17Well, you know, you're friends with Paul, who is a delightful man.
1:24:17 > 1:24:19- He is.- He's like Thumbelina. - Thumbelina!
1:24:19 > 1:24:23The Thumbelina of the cake world.
1:24:23 > 1:24:25- We're going to slice this. - He's going to kill me.- He is.
1:24:25 > 1:24:28- He's actually going to attack. - He is.
1:24:28 > 1:24:31Look at that, you could read a newspaper through that.
1:24:31 > 1:24:33- That's the idea. - I don't know why you'd want to.
1:24:33 > 1:24:36Then we layer this up with more, Mary, if you're watching,
1:24:36 > 1:24:39there you go. And a bit more of this.
1:24:39 > 1:24:43This is hazelnut cream, this is the hazelnut puree we've got on here,
1:24:43 > 1:24:46with icing sugar. You've got to try this.
1:24:46 > 1:24:50- It's fantastic. The secret of this is don't make it too sweet.- So nice!
1:24:50 > 1:24:52Don't make it too sweet.
1:24:52 > 1:24:54We were talking earlier about your programme
1:24:54 > 1:24:56and we never mentioned the name of it.
1:24:56 > 1:24:59Cos you are too busy taking the Mick out my bandanna.
1:24:59 > 1:25:02It was a loving pastiche. I'm not taking the Mick.
1:25:02 > 1:25:04I've actually managed to burn my arm as well.
1:25:04 > 1:25:06Lightly toasted, the sleeve.
1:25:06 > 1:25:09It's called Heading Out. There'll be a test afterwards, so I'll know.
1:25:09 > 1:25:11And a bit more of this.
1:25:11 > 1:25:14In the fridge, guys, you've got a bowl,
1:25:14 > 1:25:16- of mixture in the fridge- Let's see.
1:25:16 > 1:25:18If you can grab us that.
1:25:18 > 1:25:21And all we do is... Are you enjoying that?
1:25:21 > 1:25:24That's just whipped cream, icing sugar.
1:25:24 > 1:25:27This is essentially what I do for 10 weeks at the Bake Off,
1:25:27 > 1:25:30I just sit there with a massive mixing bowl and just eat.
1:25:30 > 1:25:31Right.
1:25:34 > 1:25:37- Now, don't worry about this. - Icing sugar.
1:25:37 > 1:25:40At this stage, all the audience go...
1:25:40 > 1:25:43Don't worry cos we then take this. This is Italian meringue.
1:25:43 > 1:25:47- You can let this go cold if you want.- Yeah.
1:25:47 > 1:25:51This is Italian meringue and butter whisked into it.
1:25:51 > 1:25:53Do you serve this with a gastric band, this particular recipe?
1:25:53 > 1:25:56It needs a government health warning, I tell you what.
1:25:57 > 1:26:02- It is.- Now, if you want to ice it, you see...- What, another layer?
1:26:02 > 1:26:06Well, you can do if you want, but I always think, you know...
1:26:06 > 1:26:09On your show, you'd just go around the edge and make it all fancy.
1:26:09 > 1:26:11This is the sort of stuff people want to do at home
1:26:11 > 1:26:14and you want to just literally... Look at that.
1:26:14 > 1:26:15Pour it over the edge.
1:26:17 > 1:26:20- Like this. Mmmm! - I'm just actually speechless.
1:26:20 > 1:26:23- Have you got some grated chocolate, please, guys?- Oh, look!- Er...
1:26:23 > 1:26:26- We'll use a bit of this. - We can do some if you want.
1:26:26 > 1:26:27No, just a little bit there.
1:26:27 > 1:26:29The secret of this is this.
1:26:29 > 1:26:31This is meringues.
1:26:34 > 1:26:37- It's very indulgent, isn't it? - Look at that.- And marshmallow.
1:26:37 > 1:26:41- What pattern are you going for? - I'm not, this is just random.
1:26:41 > 1:26:43- Chaos theory.- No, it's just random.
1:26:43 > 1:26:45That's one too many now.
1:26:46 > 1:26:47Less is more.
1:26:47 > 1:26:52I've got to get it out, I've had to delve into the lake of butter.
1:26:52 > 1:26:56- And then we just put that in there. - I'm just getting the sugar high now.
1:26:56 > 1:26:59- Really coming up.- The producer is saying you love your desserts,
1:26:59 > 1:27:02so how do you stay so slim?
1:27:02 > 1:27:06Basically I eat during Bake Off and put on three stone,
1:27:06 > 1:27:08then don't eat for the rest of the year.
1:27:08 > 1:27:09It's like the Blue Peter tortoise,
1:27:09 > 1:27:12I just paint my name in Tippex on the back and go into hibernation.
1:27:12 > 1:27:16- Right, and then...- Little toadstools.- Right, watch this.
1:27:18 > 1:27:21- What's going to happen now? - Watch this.- I'm watching.
1:27:21 > 1:27:22- I'm literally watching. - Watch, watch.
1:27:22 > 1:27:26- Watch.- Very oozy, isn't it? - That's how it should be.
1:27:28 > 1:27:30Boozy and oozy.
1:27:30 > 1:27:32Ohhh!
1:27:32 > 1:27:37- Look at that!- Oh, nice!- And if you want to be a bit fancy...
1:27:38 > 1:27:41- Sprinkles. - A bit of that on the top.
1:27:43 > 1:27:45That's very decorative. Can have a mushroom?
1:27:45 > 1:27:48You can have a mushroom. Have two, there you go.
1:27:48 > 1:27:50- Right.- Tell us what you think of that
1:27:50 > 1:27:52cos it's the way you make this cake.
1:27:52 > 1:27:53You could leave that icing to go cold
1:27:53 > 1:27:56and spend a lot more time icing it and all that stuff.
1:27:56 > 1:27:57But I actually like it...
1:27:57 > 1:27:59It's one of those cakes you just want to eat
1:27:59 > 1:28:02- and go back in and have it again. - It's very nice. It's really nice.
1:28:02 > 1:28:06Well, the key to this is it a twist on an opera obviously,
1:28:06 > 1:28:09but you'd put a chocolate topping over the top of that.
1:28:09 > 1:28:13But I think, with that coating and stuff like that, it's wonderful.
1:28:13 > 1:28:14I love it.
1:28:14 > 1:28:18- Really good.- Is it a good bake? - Ask Mary and Paul.
1:28:18 > 1:28:20I'll eat it and say it's delicious. Really good.
1:28:25 > 1:28:27Absolute food heaven for Sue there.
1:28:27 > 1:28:30And who wouldn't love a mountain of sugary goodness? That's all
1:28:30 > 1:28:32we've got time for this week, I'm afraid. I hope you've enjoyed
1:28:32 > 1:28:35taking a look back through the Saturday Kitchen archives
1:28:35 > 1:28:38and some of our favourite moments from years gone by.
1:28:38 > 1:28:41Don't forget, if you want to try any of the studio recipes at home,
1:28:41 > 1:28:44head over to the BBC website. Enjoy the rest of your weekend
1:28:44 > 1:28:46and I'll see you next week.