04/03/2018 Saturday Kitchen Best Bites


04/03/2018

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


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Transcript


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We've got an incredible line-up for you with all of your favourite chefs,

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mouthwatering dishes and, as ever, some very hungry celebrity guests will be joining us in the studio.

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So, clear your schedule, grab yourself a cuppa

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and enjoy another helping of Saturday Kitchen Best Bites.

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Welcome to the show.

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Now make yourself comfy because for the next 90 minutes,

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we will be bringing you some of your favourite Saturday Kitchen

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moments from over the years, as well as some classic Rick Stein

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and Keith Floyd archive.

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Coming up, James Martin serves Suranne Jones Serrano ham,

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stuffed lamb chops with freshly made sage pasta.

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Clare Smyth is here with a sophisticated spiced duck

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breast and Savoy cabbage supper.

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She roasts duck breast before basting in a spice mix of fennel,

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coriander, nutmeg, cinnamon and orange zest and

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then serves alongside cream, Savoy cabbage and roasted Braeburn apples.

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The master of spice, Cyrus Todiwala is turning up the heat in the kitchen.

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He tosses crab meat with ginger and garlic, curry leaves,

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chillies, turmeric and coconut and serves alongside a Currimbhoy salad.

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Simple but delicious.

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And then it is omelette challenge time again as Aggi Sverrisson

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takes on Sat Bains.

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Aggi tries to avoid disqualification once again.

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Will Holland is here and he serves up a wonderful wood pigeon dish.

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He roasts wood pigeon with orange zest, sugar,

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and serves with a mango salsa, mango puree

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and red wine and sesame reduction,

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all topped with crispy leeks.

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And finally, Sue Perkins faces her food heaven or food hell.

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Will she get her food heaven -

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hazelnut and chocolate gateau topped with meringue

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and mini-marshmallows?

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Or her food hell - goat's cheese on brioche

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with salt-baked celeriac and a red currant dressing?

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One sweet and one savoury, but which show stopping dish did Sue get?

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

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All of that to come, plus Rick Stein visits the Isle of Wight

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and Keith Floyd takes a trip to Cornwall.

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But first, it's over to Ben Tish who's making his Saturday Kitchen

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debut as he looks to impress with a Spanish-inspired supper.

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-Great to have you on the show, Ben.

-Thanks, James.

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-Thank you for coming on.

-A pleasure to be here.

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You are influenced heavily with, we mentioned the Italian,

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but the Spanish theme, particularly this dish.

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Yeah, absolutely. Well, it is a hake with clams, spicy chorizo

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and Arbequina olive oil mash.

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-Sounds good to me.

-It's a take on a Spanish dish, it is

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refined a little bit with the addition of the mash.

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Right, so tell us about this hake, then.

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You want to get that on to start off with. I know you do.

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Yeah, absolutely. So, hake - used loads in Spain

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and France, as we spoke to Daniel about earlier.

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-Yeah, super delicious.

-Yeah, really good.

-Really good.

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And cooking it on the bone.

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It's a really good way to cook hake or any fish, for that matter.

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I love cooking fish on the bone.

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Particularly with hake, it's quite delicate, isn't it?

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It can fall apart if you overcook it.

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Exactly, but the bone kind of helps that. Helps keep it all together.

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But does add that flavour in there as well.

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So, I've got a nice hot pan and olive oil in there,

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just added the hake into there.

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So, this is a cut of meat that you normally find on salmon.

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It's called a darne, this one. Cut straight through the centre of the fish.

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Yeah, a darne or a steak, cos probably a lot of people would know that.

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Just like going in there. Thanks, James.

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I'm just going to get my clams in there now as well.

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-There we go.

-Yeah.

-Get away in there.

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Get rid of that, wash my hands.

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So, you've just got a little bit of olive oil, just a touch.

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Just a little bit of olive oil in there. That's it.

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Just wanted to get that going. I want a nice kind of caramelisation on that.

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-Now, you mentioned that the French like it as well.

-Yeah.

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It was one of the first dishes I learned to cook in France,

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it was hake with the beurre blanc sauce.

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And when we were in France, you and I,

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saw a massive one in the market in Brittany.

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-Fabulous fish.

-Yeah, again, inexpensive, these.

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I mean, yeah, in Italy they kind of use it a lot as well.

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We have an Italian influence at our restaurants as well,

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so it is used quite a lot in Italy as well.

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It just seems in the UK, that we just kind of don't get it.

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It's all down to the name. You see the name in the UK.

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People don't like the name or the look of the fish, they won't eat it.

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Yeah, well, it's always the cod and haddock.

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Which is crazy, really, when you think about it.

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There's so many great other fish out there. Particularly this one.

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Absolutely, absolutely. James, so you are peeling some chorizo for me.

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So we've got some cooking chorizo and this is spicy cooking chorizo.

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It is different to the cured chorizo. It needs to be cooked.

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And it is great when you are cooking.

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When you cook it down, it releases its paprika oil.

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The word picante is what you are look for.

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-Picante, exactly, yeah.

-It's the spice one, isn't it?

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You get dulce, which is the sweet one,

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and picante which is the spicy one.

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So, got the clams, they are going nicely there. Turn the hake again.

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And I will grab some of that chorizo, James, if I may.

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The difference, like you said, the cooking one, you can easily tell the difference.

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One is like actually like a sausage and soft and the other one is firm.

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Yeah, exactly that. I mean, you can cook with the fully cured one

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and it also releases a bit of oil, but this is much better.

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So, I just want to get that sweated away

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and it will start to release all of its oil. That is really good.

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I mentioned the fact you are big fish fan with the old sea bass.

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-Hake, tried that?

-Yeah, I'm just trying to think.

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What family of fish is hake from? Or give me some...

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I would have thought it's probably cod or haddock.

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-Because in France...

-Yeah, it's from the cod family.

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Cod.

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OK, cool, if you could peel that potato for me, James, please.

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And we're going to get that on.

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Just going to turn that again. We've got a nice colour on there now.

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So, that is good. And then here I've got some white wine,

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that I'm just going to add into there.

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-Now tell us about these restaurants, then.

-And some sherry.

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You, first of all, came to London when?

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I came to London...about 14, 15 years ago.

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Started working, first job was at the Ritz.

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Classic place. Did that for a year.

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And then ended up working

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with Jason Atherton at various restaurants.

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I'm sorry, James, to interrupt there.

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I'm just steaming that away there and that is going to finish cooking the fish through.

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We'll get the potatoes on there. So, yeah.

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And then, worked at an Italian restaurant called Il Duca,

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which is where I kind of got more into the rustic style of things.

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-Oh, give me that, I'll do that.

-OK, cool.

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-You do that one.

-OK, thanks.

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And then, yeah, I had a little detour into Scotland where

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I worked at a country house hotel up there

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and got really in touch with produce and things like that.

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I moved back to London...

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-So, a big mix-and-match, then?

-Mix-and-match, exactly.

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And then started at Salt Yard.

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And it's kind of just gone from there.

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Really got into Spanish cooking.

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These are kind of... Talking about Spanish cooking.

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These are modern tapas restaurants, but they are all different,

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-are they? Or roughly different?

-No, there's a theme

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running through them.

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You know, we specialise in charcuterie cheese,

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Spain and Italy as well.

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It's not just Spanish.

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And, yeah, kind of tapas but with a modern twist on them.

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So, in particular, the Iberico, isn't it?

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That is what you use quite a bit?

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Our Open Tavern restaurant in Covent Garden, which we opened a year ago,

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we've had become famous for fresh Iberico meat.

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So, everybody probably knows the ham that is

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carved in Spanish restaurants, the jamon Iberico.

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-Pata negra.

-Pata negra, yeah.

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But the fresh meat is delicious as well

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and it can be cooked rather like beef.

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You can cook it medium rare, so we do things like tartares

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-and carpaccios.

-It's quite unusual the pork like that.

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When you talk about pork and medium rare,

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people are always a little bit...

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Yeah, they are a bit funny and, you know,

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because of the breeding, because of the science and the welfare...

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-And the welfare.

-Exactly that.

-It's actually the cousin of the one

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-in the Pyrenees. The French... Black de Bigorre. It's the cousin of...

-Yeah, exactly that.

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So, they're wild. There's nothing bad about them.

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They go and eat acorns in the forest. Yeah, in the mountains.

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They have a diet of acorns, mainly, don't they?

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Yeah, well, that's exactly what it is.

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And so, the meat kind of reflects that.

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It's fatty, a little bit like Wagyu beef. I don't know

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if anybody has tried that, but it's kind of got that richness going on.

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So, just chopping a bit of parsley. So, thanks for that, James.

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So, what do you want in this mash, then?

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-OK, so if you just put me that cream in there, please.

-Yeah.

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Thank you. Probably about a third of that butter.

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-Salt and pepper in there.

-Salt and pepper in there.

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I've got the cream and butter and then I'm going to add into the mash

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some Arbequina olive oil, which is a delicious, spicy olive oil from Spain.

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Now, talking about olive oil. You walk around the supermarkets now...

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-Yeah.

-Oh, my God.

-It's overwhelming.

-There used to be Italian, that was it.

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-Now you've got stuff from South Africa...

-It's overwhelming.

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-But you should treat it like wine. They are all very different, aren't they?

-They're all very different

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and in fact, this Arbequina olive oil that I'm using,

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we use at our restaurants as like the table olive oil for bread.

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And it is the new season olive oil that's come through now.

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It is a lot stronger than the old season.

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It's more in-your-face.

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So, it can vary by seasons, as well as by olive oil to olive oil.

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-The Arbequina is a type of all of itself.

-Yes, absolutely.

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And we sell the olives as well, which are delicious.

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As a table olive. OK, so that is going nicely there.

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I'm just going to turn the hake over.

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And this'll take quite quickly to cook cos you're cooking this with the lid on as well.

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Exactly, so you've got the steam going on there.

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I'm just going to add some parsley into there.

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That's good.

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This is kind of like brasserie dishes that they have in France.

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-Yeah.

-Sort of classic beurre blanc sauce.

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You can even say strong home cooking because it's this kind of relation.

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-You want some lemon in there as well?

-Yes, please.

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Yeah, just a squeeze of lemon, just to sharpen it up.

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And I think...

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-You are about there.

-..we are nearly there. Lovely.

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-So, you want a little bit of that?

-Looks good, James. Yeah.

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If you pop me a spoon of that on the middle,

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-that would be good.

-There you go.

-Thank you.

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Thanks, James. Very nice.

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Let's get my...

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So, there's the hake.

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-Lovely, nicely cooked through.

-Do you serve that dish in your restaurant?

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-Yeah, we do.

-Probably not as big as that.

-No, not as big as this.

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All the dishes that we serve are tapas dishes.

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That's is a Yorkshire tapa. LAUGHTER

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Yeah, I did it in... As a nod to you, James.

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Thought I'd give you a Yorkshire portion.

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But there we go.

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So, you can see all those lovely paprika juices have come

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-out of there.

-Yeah. You put the sherry and the white wine in there.

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-Sherry and white wine in there.

-That was dry sherry in there?

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Dry sherry, yeah, it just gives the sauce a nice kind of bite.

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It's really good.

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Yeah, this is really popular at the restaurant, so...

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And sherry is on an up as well, actually.

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Yeah, sherry is well on the up. We sell loads of sherry.

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OK, so there you go. So, that is roasted hake on the bone

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with Arbequina olive oil mash, clams and chorizo with sherry sauce.

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-Thank you very much.

-Lovely.

-By a guy with his first time

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-on Saturday Kitchen. Well done.

-Thank you.

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LACKLUSTRE APPLAUSE

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That was pathetic over there. ALL SPEAK AT SAME TIME

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They just want something to eat. There you go. There you go, dive in.

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This looks amazing. Wow, look at that.

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-Try that for breakfast.

-Yeah, get that down you.

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It is delicious.

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That's what you're saying, you can

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use the different types of the chorizo,

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but the idea is to use the soft one, really, when you cook it.

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Yeah, most definitely, yeah. And you just get...

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All the flavour comes out. And yeah.

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-Yeah?

-It's fantastic.

-You like that? Good.

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-I'm usually a bit funny about surf and turf, but...

-Surf and turf?

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-Yeah.

-Beef and lobster?

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-There's a little bit chorizo in the sauce.

-It's delicious.

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But that does really work. I mean, whitefish, particularly with cod,

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-and they do it with all manner of different combinations over in Spain.

-Yeah, absolutely. Yeah.

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-Happy with that?

-Very happy.

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George certainly wasn't sheepish when it came to Ben's Spanish surf

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and turf there. And what an excellent start to the show.

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Coming up, Suranne Jones gets a taste of Italy as she tucks

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into Serrano stuffed lamb chops with sage pasta.

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But first, it is over to Rick Stein,

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who is on the hunt for garlic on the Isle of Wight.

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RICK STEIN: I'm on my way from Southampton to the

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Isle of Wight for their famous annual Garlic Festival.

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On the way over, I met this really nice chap. He really loved his food.

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I think he said his name was Anslow.

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He was going over for Cowes Week.

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And with all those large yachts from all over the world, there was

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a serious smell of money in the air.

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No doubt people will be eating lobster

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and popping champagne corks over in the marquees.

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But I had other things on my mind.

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I had never been to a Garlic Festival before

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and I didn't really know what to expect.

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I had heard that garlic grows really well on the island and it was

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a must of things I had to do on my gastronomic tour of Britain.

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But it didn't look very garlicky to me.

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So, we've got a circus, candyfloss,

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there's a dolls house shop over there, some sumo wrestlers up there.

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There's a clairvoyant and the Army are here.

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There are lots of big army trucks.

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Um...

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I've almost forgotten what we've come here for.

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I mean, the garlic, I wonder where it is.

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Now, this was worth coming for. Freshly barbecued corn on the cob,

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brushed with hot butter.

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It had that mouth-popping crunch

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when the veg has just been picked and still retains its sugar content.

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That's the first thing to go, actually, when it's been lying around.

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Ah, getting warmer. Moules mariniere

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and a nice smell of garlic from some moules provencale.

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Did you say you had some garlic fudge?

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Yeah, we've got chocolate and vanilla.

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-Could I have a vanilla one, then?

-Yeah.

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Only in Britain could anyone come up with this - garlic fudge.

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Now, this is a first for me.

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Oh, dear.

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But the day was full of happy eaters, mainly eating hot dogs.

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Actually, garlic was a symbol of our emerging culinary

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sophistication in the '60s,

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a point recognised by the garlic growers Colin and Jenny Boswell.

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When you walked along the street 25 years ago

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and you smelt that smell of garlic coming out of a bistro or something,

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it said to, immediately in your mind, it said, "It was good times."

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It meant wine and drink, probably in a foreign country.

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Now, when I smell garlic today, I still think of good times.

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God, you are so right! I've been thinking about it.

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I mean, I started my restaurant 25 years ago and it was garlic.

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I can remember I went to a seafood bar in Falmouth

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and it was that smell of hot shellfish and garlic. And it just...

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It was just so exotic and I was thinking, "Yeah, I want to do this!"

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Now, this was a dish that was on the menu of every

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bistro in the late '60s - satay chicken with 40 cloves of garlic.

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You joint a couple of chickens jointing for saute,

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that means on the bone, and then you fry it gently in butter to get

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a nice brown colour, and then 40 cloves of garlic, seriously.

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And that was so adventurous.

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Seasoned heavily and then some white wine.

0:15:190:15:22

I can remember once using Mateus Rose

0:15:220:15:24

when I couldn't get some Hirondelle.

0:15:240:15:27

Then chicken stock and put the lid on

0:15:270:15:29

and leave it to cook very, very gently.

0:15:290:15:32

And that's it. It's ready.

0:15:340:15:35

You just turn it out on the plate,

0:15:350:15:37

reduce the liquid down a little bit, nap it over the top, and serve it.

0:15:370:15:42

Well, what with?

0:15:420:15:44

Well, these days it'd be mashed potato,

0:15:440:15:46

but then it was pilaf rice, cos that was very trendy.

0:15:460:15:49

One discovery I made at the garlic festival was this humble bacon sandwich.

0:15:510:15:56

It was made from collar and had a lovely, old-fashioned swiny flavour.

0:15:560:16:01

There had to be something special about this bacon.

0:16:010:16:04

-That's a really good flavour.

-It is, isn't it?

0:16:040:16:08

One thing led to another on this trip.

0:16:080:16:10

I was supposed to be looking at other garlic products,

0:16:100:16:13

but I had to find out where this great bacon came from.

0:16:130:16:17

How cheering to see these little piglets rooting around in the sandy soil.

0:16:170:16:23

You only had to look at how happy these pigs were

0:16:230:16:26

to realise that this family, the Pearces, were doing something right.

0:16:260:16:31

These pigs here are doing things they should be doing.

0:16:310:16:35

They are rooting around. They're biting my toes now!

0:16:350:16:38

They have to create their own environment.

0:16:380:16:41

That's the key to it. Pigs are so intelligent.

0:16:410:16:44

It gets too hot out here.

0:16:440:16:46

They have got to go and wallow, get a coat of mud, protect themselves from the sun.

0:16:460:16:50

Letting the animals do what they should be doing, they're not bored.

0:16:500:16:53

They make their own beds. All we do is provide them with a lump of straw.

0:16:530:16:57

It's up to them to shake it up and put it round how they want it.

0:16:570:17:01

I think that's the key to it - letting the animals express their own natural behaviour.

0:17:010:17:05

I suppose if any dish summed up the style of cooking in this series, it's this.

0:17:080:17:12

So, a coating for the chops.

0:17:120:17:14

I am going to use some sage, which I think is a really nice flavour.

0:17:140:17:19

But you do have to use it with discretion.

0:17:190:17:22

In other words, not too much, because it's VERY strong.

0:17:220:17:25

I am going to mix that with some roughly-chopped shallots

0:17:250:17:29

and chop it up really finely to make a coating.

0:17:290:17:33

And now I'll put that in this bowl with a bit of butter,

0:17:330:17:38

a little bit of salt and pepper in there, too.

0:17:380:17:41

And now for the chops.

0:17:470:17:49

What a lovely cut of meat that is!

0:17:490:17:51

Just going to score the chops about half an inch apart one way

0:17:510:17:56

and half an inch the other.

0:17:560:17:59

Do the same thing on that side.

0:17:590:18:01

And just put some of the coating on one side,

0:18:030:18:06

just spread it in with my knife, like that.

0:18:060:18:11

And do the exactly the same on the other side.

0:18:110:18:15

And then we'll pan-fry them, gently.

0:18:150:18:18

The problem with so much intensive meat is it's flavourless.

0:18:180:18:23

You taste something like this pork and it's got, as the French say about wine, a "gout de terroir".

0:18:230:18:29

You can taste almost where it comes from.

0:18:290:18:32

And the fat is just a delight. It's just a feeling of fineness.

0:18:320:18:36

So many people... SO many people, dislike fat - and why?

0:18:360:18:42

The fat in meat is where the flavour is.

0:18:420:18:46

And it's just like people keep going at me when I am cooking fish,

0:18:460:18:49

saying, "Too much butter, too much cream."

0:18:490:18:51

I DON'T put too much butter and cream with my fish, but occasionally, I love it.

0:18:510:18:55

And occasionally, I like a fatty bit of pork,

0:18:550:18:58

I like a piece of sirloin with lovely well-aged fat on it.

0:18:580:19:02

We are all so driven in this world these days

0:19:020:19:06

by worries about health, and so much of it is just rubbish.

0:19:060:19:11

I mean, there is only one maxim as far as eating, I am concerned,

0:19:110:19:15

and that is moderation in all things. You just keep things level.

0:19:150:19:19

OK, let's add the cider now, which is the sort of splendid addition to this dish.

0:19:190:19:27

This is farmhouse rough, Somerset cider.

0:19:270:19:31

We will leave that to cook away for five to six minutes.

0:19:310:19:35

By the time they've cooked, the cider will have reduced down to a rich sauce, smelling of apples.

0:19:370:19:43

Add butter, a little bit of parsley,

0:19:430:19:46

shake it all together and pull the pan off the heat.

0:19:460:19:49

As I said at the start, this is the type of food we love at home

0:19:490:19:55

and the sort of food I searched for in my travels in pubs and restaurants - and never found.

0:19:550:20:00

I got beef randang and Creole chicken, but not this.

0:20:000:20:05

And I would serve it with early-sprouting broccoli

0:20:050:20:08

and saute potatoes, and that's it.

0:20:080:20:09

That's it indeed but it looked absolutely fantastic.

0:20:160:20:18

Regular viewers to the show will know, like Rick,

0:20:180:20:21

I'm not afraid to put a few extra calories or two on the plate.

0:20:210:20:23

Now, pork chops definitely need some fat on them

0:20:230:20:26

to bring out the flavour.

0:20:260:20:27

And this is true also of lamb chops, which I love.

0:20:270:20:29

And people kind of shy away from them, really.

0:20:290:20:31

I'm going to show you a really simple way of actually cooking them.

0:20:310:20:34

We've got some Parma ham here or Serrano ham.

0:20:340:20:37

We've got a little bit of butter, some sage,

0:20:370:20:38

now sage is quite a strong herb

0:20:380:20:40

so we're going to deep-fry a little bit

0:20:400:20:41

and serve that with a little, simple pasta, really.

0:20:410:20:44

What I'm going to do first of all, is take the lamb chops,

0:20:440:20:47

using a knife, just create like a little pocket inside each one.

0:20:470:20:50

So, cut them inside here.

0:20:500:20:52

Don't take this fat off, it's really important that we keep that

0:20:520:20:55

cos we're going to crisp them up in a pan.

0:20:550:20:57

And there you go in here, and you just literally

0:20:570:21:00

take a little bit of this ham, touch of sage,

0:21:000:21:03

here we go.

0:21:030:21:04

And insert that in the little cavity in there.

0:21:040:21:08

-There we go.

-Serrano ham, did you say?

0:21:080:21:10

Yeah, you can use Serrano ham, Parma ham,

0:21:100:21:12

it's entirely up to you.

0:21:120:21:13

Touch of butter in there to keep it nice and moist.

0:21:130:21:15

And then we're going to take some of our Serrano ham or Parma ham,

0:21:160:21:20

there you go, wrap it up like that.

0:21:200:21:21

That's it. Just nice and simple.

0:21:210:21:23

No need to overcomplicate stuff.

0:21:230:21:25

Cos you're not really into overcomplicated food, are you?

0:21:250:21:28

-Not really, you know...

-You were brought up on...

0:21:280:21:30

Sunday roast and all that kind of stuff?

0:21:300:21:32

Potatoes, meat, yeah, that kind of stuff.

0:21:320:21:34

But we used to have chops

0:21:340:21:35

but my mum would go around everyone's plate and eat the fat

0:21:350:21:38

cos we'd we all leave the fat and then my mum would go

0:21:380:21:40

and pick the bits of fat off cos she loved it.

0:21:400:21:42

They're the best bit, the best bit, though, isn't it?

0:21:420:21:44

So, what got you into acting in the first place?

0:21:440:21:47

Well, I was a little bit mouthy at school and so they told me...

0:21:470:21:51

my parents to channel my energies somewhere.

0:21:510:21:54

So, I went to, like, an acting class

0:21:540:21:56

from being about eight and started singing and acting.

0:21:560:21:59

And then from there did pro-am productions, amateur productions,

0:21:590:22:03

got an agent at 16

0:22:030:22:05

and then it just kind of picked up and went from there.

0:22:050:22:08

Because, I mean, I was reading a little bit about you last night

0:22:080:22:11

and it's amazing that not a lot of people know

0:22:110:22:13

that you were in Coronation Street before your main character was.

0:22:130:22:16

-Yeah.

-You guested in it as well?

0:22:160:22:18

I did an episode of everything northern,

0:22:180:22:22

like The Grand, City Central, Corrie

0:22:220:22:24

and my first character was called Mandy Phillips.

0:22:240:22:27

And then I went back three years later as Karen Phillips.

0:22:270:22:30

Not related at all but I think they do like a screen test

0:22:300:22:35

so they put you on and if they like you, then they'll get you back.

0:22:350:22:38

And they certainly liked you because, I mean,

0:22:380:22:40

at one point they were saying you were the show.

0:22:400:22:42

I mean, the whole storyline was based around you.

0:22:420:22:44

I think it's this wonderful tennis match that happens that,

0:22:440:22:48

you know, you start to do something good with the writing

0:22:480:22:50

and then they see that and they write more for you

0:22:500:22:52

and that's what kind of happened and Karen McDonald really lifted off

0:22:520:22:57

and myself and Simon Greggs and Steve McDonald

0:22:570:23:00

just worked really well together.

0:23:000:23:02

-And then you left.

-Yeah.

0:23:020:23:03

You get all that and then you go.

0:23:030:23:04

Yeah. Well, I'd started to...

0:23:040:23:07

I'd started to repeat myself as an actress

0:23:070:23:09

and because in a soap, obviously, you know,

0:23:090:23:12

your character has a certain life span.

0:23:120:23:15

And I felt like I was kind of

0:23:150:23:17

continually going down the same path with,

0:23:170:23:19

you know, what I was doing, so, yeah.

0:23:190:23:21

But it was a huge thing cos I'd bought a house,

0:23:210:23:24

I'd bought a car, I had some stability,

0:23:240:23:26

which actors don't get, so it was a big decision.

0:23:260:23:29

And I had nothing to go to, so...

0:23:290:23:30

To give it all up and, like you said, nothing to go to

0:23:300:23:32

but, I mean, since then you've just gone on to do tonnes of stuff.

0:23:320:23:36

It's not just on...

0:23:360:23:38

Well, films as well?

0:23:380:23:39

Yeah, I mean, well, the first thing was I auditioned,

0:23:390:23:41

I was in Australia and then I got a call

0:23:410:23:44

when I came back and auditioned with Ray Winstone to do Vincent.

0:23:440:23:46

And then, the people that I've worked with have just been amazing.

0:23:460:23:50

Then I did the West End with Rob Lowe

0:23:500:23:52

and things just really, you know, kind of took off for me

0:23:520:23:56

and it's been an amazing journey.

0:23:560:23:57

Where does your passion really lie though?

0:23:570:23:59

Some people say theatre,

0:23:590:24:01

you can't beat the draw of theatre as an actress?

0:24:010:24:04

-Musicals, singing, that's where I started off.

-Right.

0:24:040:24:06

I'm a bit of a... I like to do...

0:24:060:24:08

Like, you were talking about Unforgiven

0:24:080:24:10

and, you know, that's all kind of a very intimate performance

0:24:100:24:14

and all very measured and monitored but I'm a bit of a showgirl.

0:24:140:24:19

I like to sing and dance and do the whole lot and, you know,

0:24:190:24:22

-eyes and teeth and all that.

-Eyes and teeth.

0:24:220:24:24

Right, well, there you go.

0:24:240:24:26

Talking of teeth, there you go, we've got our pasta here.

0:24:260:24:28

Now, what I'm going to do is take our pasta

0:24:280:24:31

and try and incorporate this sage in.

0:24:310:24:33

There we go.

0:24:330:24:34

And what we do is grab the sage like that and just pop it in there.

0:24:340:24:38

Fold this bit of pasta over...

0:24:380:24:40

..press it down and then roll it through again.

0:24:410:24:44

And then you'll see that the actual sage leaf goes inside...

0:24:440:24:50

..the pasta.

0:24:520:24:53

I'll just dust that off a little bit.

0:24:530:24:54

You'll see it in a second.

0:24:540:24:55

The lamb - what I've done is just basically pan-fry it

0:24:550:24:58

and then roast it in the oven.

0:24:580:24:59

If I get this thinner, you'll see.

0:24:590:25:00

-It looks like an expensive wallpaper now.

-Exactly.

0:25:000:25:03

It's really trendy, you see.

0:25:030:25:04

There's going to be people just hanging this from the curtains -

0:25:040:25:07

not.

0:25:070:25:08

But look, look.

0:25:080:25:10

-And then you've got the sage leaves like that.

-Wow.

0:25:100:25:12

-And it goes inside...

-Oooh.

0:25:120:25:14

-Very pretty.

-I can cook, Nick.

0:25:140:25:18

-I know.

-I don't know what to do next but...

0:25:180:25:20

But we'll just pop this through.

0:25:200:25:22

Like you said, gone on to do tonnes of different things,

0:25:220:25:25

I have to say, it's my mother's favourite show,

0:25:250:25:28

she never watches this thing, what I'm doing, but Unforgiven...

0:25:280:25:32

Would she like the DVD which is out now?

0:25:320:25:34

-Oh, is it out now?

-Yeah, yeah.

0:25:340:25:36

Now, tell us about that then cos that was just...

0:25:360:25:38

-It was a big success for you.

-It was.

0:25:380:25:41

And I'd done quite a few TV series and bits of theatre.

0:25:410:25:44

But, you know, it's hard for a woman to get a really, really good script.

0:25:440:25:49

There are a lot of good scripts out there but for something that's so...

0:25:490:25:52

To play someone that is a double murderer

0:25:520:25:55

and you're kind of leading an amazing cast, by the way.

0:25:550:25:58

It was just, you know, like, the supporting cast was brilliant.

0:25:580:26:03

And it doesn't come around that often.

0:26:030:26:05

You know, to get a script like that so I was really lucky

0:26:050:26:08

and, yeah, very fortunate to play that character.

0:26:080:26:10

But almost opposite to what you were playing for years

0:26:100:26:13

on Corrie, as well.

0:26:130:26:14

Yeah, and that's what I was saying about it being measured.

0:26:140:26:17

And I had a great director, David Evans

0:26:170:26:19

and Sally Wainwright, who wrote it, is an amazing writer,

0:26:190:26:22

Red Productions.

0:26:220:26:24

The team was just like a dream team.

0:26:240:26:26

So, I'd love to work with them again and maybe create something else

0:26:260:26:29

cos it was just perfect, it was brilliant.

0:26:290:26:31

Talking about working with them again, what's next then?

0:26:310:26:34

What's next for you?

0:26:340:26:35

At the moment, I'm actually going on in aid mission

0:26:350:26:38

which I did for Christian Aid about...in 2004

0:26:380:26:42

so I'm going to revisit Africa

0:26:420:26:46

with a friend of mine and we're going to go and do an aid mission.

0:26:460:26:49

And then complete polar opposite to come back from that,

0:26:490:26:53

I'm going to work a musical which is like a rehearsed musical

0:26:530:26:56

and then see if that goes and maybe take that on

0:26:560:26:58

further into the West End.

0:26:580:26:59

-There you go. Coming to a city or town near you as well.

-Maybe.

0:26:590:27:02

I'm just going to go through what I've done.

0:27:020:27:04

Over here I've got some butter.

0:27:040:27:06

Like I said, I'm not afraid to put a few calories in.

0:27:060:27:08

We've got our pasta here. I'm going to drain off.

0:27:080:27:11

Which all I've done is literally just rolled that through,

0:27:110:27:13

that's made tagliatelle, fresh tagliatelle in there.

0:27:130:27:16

Just drain that off.

0:27:160:27:18

I've deep-fried some sage as well.

0:27:180:27:21

Pop that in the butter.

0:27:210:27:23

Bit of salt and bit of pepper.

0:27:230:27:24

Make it look so simple from scratch.

0:27:240:27:27

No, it is, really.

0:27:270:27:29

We've got...these ovens haven't got a back on them

0:27:290:27:31

and we've got somebody swapping the lamb round at the back.

0:27:310:27:35

And we've got our lamb, which has been cooking nicely.

0:27:350:27:38

Now, that's just nicely cooked.

0:27:380:27:40

And all we do now is just simply serve it.

0:27:400:27:42

It's just a case of confidence, isn't it?

0:27:430:27:45

Like, when I'm watching this... I'm a panicker, I just panic.

0:27:450:27:49

Men call it multitasking, do they?

0:27:500:27:52

LAUGHTER

0:27:520:27:54

I'm not even going to enter into that.

0:27:540:27:56

Yeah, we'll move on.

0:27:560:27:59

As the producer's going, "Move on, that's time, that's enough."

0:27:590:28:02

"You're in trouble."

0:28:020:28:03

Right, we've got it here. Look at that.

0:28:030:28:06

And then I've got my lamb chops.

0:28:060:28:09

Place them on there.

0:28:090:28:11

I'll save you the fat, Mum.

0:28:110:28:13

Do you want four? There you go. Four.

0:28:130:28:14

Deep-fried sage.

0:28:140:28:17

Buttered pasta with deep-fried sage and lamb chops.

0:28:170:28:21

-Gorgeous.

-So, what do you think of that pasta? Dive in.

0:28:210:28:23

So, it's sage and that sort of stuff.

0:28:230:28:25

No parsley cos I know what you like.

0:28:250:28:27

I think sage and pasta is great.

0:28:290:28:32

Plenty of butter.

0:28:320:28:34

-It's really quite an Italian dish that, isn't it?

-Yeah.

0:28:340:28:36

-Got that sort of saltimbocca-ish feel to it.

-Mm.

0:28:360:28:39

-Like that?

-Mm.

-Fantastic.

0:28:390:28:40

An excellent dish there, and a simple,

0:28:450:28:47

foolproof pasta recipe that anyone can try it ah home.

0:28:470:28:50

And now it's over to Clare Smyth,

0:28:500:28:51

who's here with a sophisticated spiced duck supper.

0:28:510:28:55

Welcome back, Clare.

0:28:550:28:56

-Now, this dish - cooked from start to finish in seven minutes.

-Yeah.

0:28:560:29:00

We're going to get started straightaway.

0:29:000:29:03

It's spiced duck breasts with creamed Savoy cabbage,

0:29:030:29:05

and we've got the spices - coriander seeds, fennel seeds,

0:29:050:29:10

nutmeg, cinnamon and some orange.

0:29:100:29:13

So, basically, we're going to start cooking the duck straightaway.

0:29:130:29:17

Tell us about this duck while I get the celeriac on the go.

0:29:170:29:20

What type of duck is this?

0:29:200:29:21

Basically, this is an English duck from a farm based down in Devon,

0:29:210:29:25

so it's free-range. And it's a nice sized duck breast.

0:29:250:29:29

It's a bit paler than some of the French duck you get.

0:29:290:29:32

They can be quite dark red. And actually, this cooks quickly.

0:29:320:29:36

Incredibly tender, really good.

0:29:360:29:38

Like you say, it's a different colour and slightly smaller.

0:29:380:29:41

It's a pale and tender meat. This is the one we use in the restaurant.

0:29:410:29:45

And it's nice to use English.

0:29:450:29:47

We have great English ducks and chickens.

0:29:470:29:49

So there's no excuse, really, not to be using them.

0:29:490:29:52

Put it in skin-side down. That's just to render the fat down.

0:29:520:29:57

That will develop a really nice flavour

0:29:570:29:59

-and go nice and crispy, hopefully.

-Tell us about the restaurant.

0:29:590:30:02

There's a lot of mystique

0:30:020:30:03

where three Michelin-starred food is concerned.

0:30:030:30:06

What's your secret to holding them

0:30:060:30:08

-and continuing to hold them for so long?

-Consistency, really.

0:30:080:30:11

You work your way up to that level and then you have to hold it

0:30:110:30:14

every day with the same dedication and commitment.

0:30:140:30:17

There is a huge team that work there.

0:30:170:30:20

You obviously have to move with the times and move forward as well.

0:30:200:30:23

You say a huge team.

0:30:260:30:29

Give people the numbers that you are actually serving,

0:30:290:30:32

as opposed to the numbers that are actually eating.

0:30:320:30:35

There's 41 members of staff employed,

0:30:350:30:38

for a restaurant with 14 tables.

0:30:380:30:41

And we're open five days a week.

0:30:410:30:44

So, yeah, we do about 100 covers a day.

0:30:440:30:47

-That's a massive amount of work.

-It is. It's in the detail.

0:30:480:30:51

The benefit from that, I suppose, is that you don't work the weekend.

0:30:510:30:57

Or rather, you do, because you do these cookery classes, don't you?

0:30:570:31:00

On a Saturday once a month, I do a masterclass,

0:31:000:31:02

which is really good fun. It's really casual.

0:31:020:31:07

One for you, Amanda.

0:31:070:31:10

We do seasonal stuff as well.

0:31:100:31:12

The menu changes throughout the year.

0:31:120:31:15

I've just popped the apples in.

0:31:150:31:17

I'm going to roast them with the duck in the pan.

0:31:170:31:20

I'll put that in the oven.

0:31:200:31:21

-Don't you do your signature dishes as well in a cookery class?

-Exactly.

0:31:210:31:26

We do a take on the lobster ravioli,

0:31:260:31:28

which is the signature dish of the restaurant.

0:31:280:31:30

We do a tortellini at the minute.

0:31:300:31:33

But that's all going to be changing soon, with spring coming in.

0:31:330:31:37

So you can do the class a few times throughout the year,

0:31:370:31:40

and pick up many techniques.

0:31:400:31:42

So that's once a month, and the rest of the weekend,

0:31:430:31:46

the chefs all get their time off.

0:31:460:31:49

Yeah, so it's just one team all the time, which is great.

0:31:490:31:53

Keeps the consistency in the restaurant.

0:31:530:31:55

And we're pretty full all the time, really.

0:31:550:31:58

So I'll just start to sweat down this bacon here. Put a lid on that.

0:31:580:32:05

I've cut the celeriac into fine, fine dice. There you go.

0:32:050:32:09

Whilst you're doing that,

0:32:090:32:10

I'm just going to toast off some of these spices.

0:32:100:32:14

I'll put the fennel seeds and coriander seeds in a pan.

0:32:150:32:18

We're just going to toast them lightly,

0:32:180:32:20

because we just want to release the aromas.

0:32:200:32:22

We don't want to burn the spices.

0:32:220:32:25

Just toast them for a few seconds in a hot, dry pan.

0:32:250:32:28

Now, we're using celeriac,

0:32:280:32:30

but it's also great for purees, soups and that kind of stuff.

0:32:300:32:34

And roasting. It's good with roasts as well.

0:32:340:32:38

-You can bake the whole lot in salt.

-That's really good.

0:32:380:32:42

OK, they're just going to go into a pestle and mortar.

0:32:420:32:45

Do you have it on your menu, Lawrence?

0:32:450:32:47

We've done celeriac in apple juice.

0:32:470:32:49

We cook it in apple juice, apples and celeriac, and just cream it.

0:32:490:32:53

The most famous one, I suppose, is remoulade,

0:32:530:32:56

which is the French coleslaw with a bit of mustard.

0:32:560:32:59

Yeah, I love remoulade and ham.

0:32:590:33:01

Great with ham. Right, explain to us what's happening here.

0:33:010:33:04

I've put in the nutmeg and ground cinnamon.

0:33:040:33:06

I'm just going to pound up the spices a little bit.

0:33:060:33:09

You want to pound them up quite a bit

0:33:090:33:12

so you don't get big pieces of spice,

0:33:120:33:14

but you still want a bit of crunchy spice in there.

0:33:140:33:17

There you are.

0:33:170:33:19

-So once that's done...

-All your diced veg there.

-Yeah.

0:33:190:33:22

That's just going to go...

0:33:220:33:23

I'm trying to do a little three-star dice there, you know.

0:33:230:33:25

That's just going to go straight in there, with that bacon.

0:33:250:33:29

-That's nice.

-"Nice"?!

0:33:290:33:30

LAUGHTER

0:33:300:33:31

-I'm going to take half of that.

-You only want half of it.

0:33:310:33:34

Chef, it's finesse, not Skegness.

0:33:340:33:36

LAUGHTER

0:33:360:33:38

So I'm going to sweat that down.

0:33:380:33:39

-Eurostar, not Michelin Star.

-Ha-hey!

-That's the one.

0:33:390:33:43

-Right.

-OK, so ground those up.

-Yeah.

0:33:430:33:45

In there's going to go a little bit of orange zest.

0:33:450:33:48

So this is the topping for the duck, isn't it?

0:33:490:33:52

Well, basically, it's just a glaze for it. I started doing this with...

0:33:520:33:57

You know, like the wild ducks in the shooting season.

0:33:570:34:00

It's really nice and you roast a nice wild duck with it.

0:34:000:34:02

-You go shooting, as well, don't you?

-Yeah. I like to get the...

0:34:020:34:05

-You're not a bad shot.

-..produce fresh.

0:34:050:34:08

Um...just going to put a little bit of juice in there as well.

0:34:080:34:11

And where do you go for inspiration from your... for your menus?

0:34:110:34:14

Obviously, weekends and stuff like that,

0:34:140:34:16

but it's difficult when you're working them hours, isn't it?

0:34:160:34:18

Yeah, but you get your inspiration from the seasons, don't you?

0:34:180:34:21

-It's just... yeah, what's available.

-Yeah.

0:34:210:34:25

Um...and we cook quite classically and quite naturally, you know?

0:34:250:34:28

We really try and respect the ingredients.

0:34:280:34:30

We do try and buy as much British produce as possible.

0:34:300:34:33

Obviously, you know, most of our cooking is French,

0:34:330:34:36

but, you know, as I said,

0:34:360:34:38

the duck and everything, there's amazing English duck.

0:34:380:34:41

The difficulty that you find with purely British food, it changes.

0:34:410:34:43

Some things like... We used that earlier.

0:34:430:34:45

It could change, the sea kale, two weeks and it's gone.

0:34:450:34:48

You have literally a two or three-week window,

0:34:480:34:50

you have to use it while you can.

0:34:500:34:52

You were talking about the sea purslane and stuff -

0:34:520:34:54

you've got to preserve it while it's in season, pickle it,

0:34:540:34:56

-and savour it as much as you can. Otherwise it's gone.

-Yeah.

0:34:560:35:00

-That makes it special and exciting, doesn't it?

-It does. Absolutely.

0:35:000:35:03

If you just go to, obviously the supermarkets are fantastic as well,

0:35:030:35:07

but if you just always buy stuff all year round...

0:35:070:35:10

-It's pointless.

-It's just not special any more.

0:35:100:35:13

You used to have festivals for when certain things came around

0:35:130:35:17

and then you'd look forward to it and enjoy it.

0:35:170:35:20

Now we've lost all them festivals.

0:35:200:35:21

I know. I think there should be a resurgence,

0:35:210:35:24

that that comes back and we start getting excited about it.

0:35:240:35:27

In Spain and France, they still celebrate certain things,

0:35:270:35:29

-the Calcot onions and things like that.

-It's so regional as well.

0:35:290:35:32

I adore truffles, so...

0:35:320:35:33

We are missing what's going on here. What's in there?

0:35:330:35:36

OK, I just put a little bit of cream in there.

0:35:360:35:38

That's going to help the cabbage cook down.

0:35:380:35:40

You don't really need to put any water or stock.

0:35:400:35:42

You can put a little bit, but normally if you put a lid on it,

0:35:420:35:45

it sort of steams and cooks down in its own juices.

0:35:450:35:47

-And this is the duck.

-The duck's just come out of the oven.

-Yeah.

0:35:470:35:50

So all I want to do with that now

0:35:500:35:51

is I'm just going to brush the spices on it,

0:35:510:35:53

straight away when it comes out of the oven.

0:35:530:35:56

Just sort of roast though spices into it.

0:35:560:35:58

-These are last, last-minute, these ones.

-Yeah, really nice.

0:35:580:36:00

But I want to just take that out of that pan,

0:36:000:36:02

let it rest for a couple of minutes.

0:36:020:36:04

-Do you want me to do that? I'll get a plate.

-Yeah, cool.

0:36:040:36:07

Just look after the cabbage.

0:36:070:36:08

-There you go.

-It's quite a simple dish,

0:36:100:36:12

you only need a couple of pans, which is quite good.

0:36:120:36:15

-I like that.

-A couple of pans and 16 chefs! Yeah!

0:36:150:36:19

But this is kind of a variant

0:36:190:36:21

of what's on the menu at the moment, or...?

0:36:210:36:22

We do do something like this,

0:36:220:36:24

we do this cabbage, we use this duck.

0:36:240:36:27

Like I said, I had the mallards on with it, which was really nice.

0:36:270:36:31

Now, do you want me to just finish off that sauce?

0:36:310:36:33

Yeah, we'll put a bit of duck stock in there now.

0:36:330:36:35

You can use brown chicken stock, you can use chicken stock,

0:36:350:36:38

-if you can't find duck stock.

-This is from your restaurant.

-Yeah.

0:36:380:36:42

It's not like supermarket stock, that, is it? Look at that.

0:36:420:36:45

-You'll have difficulty getting that out of there.

-There you go.

0:36:450:36:48

Again, I didn't need to season that cabbage,

0:36:480:36:51

cos you got the smoked bacon in there as well.

0:36:510:36:53

Right, so explain to us,

0:36:550:36:56

-just recap what we've got in that pan over there.

-OK.

0:36:560:36:58

So in here we've got the smoked bacon,

0:36:580:37:01

celeriac, carrots, savoy cabbage.

0:37:010:37:03

Just a little bit of cream, that's all cooked down together.

0:37:030:37:06

Obviously, the duck's just resting there,

0:37:060:37:08

that'll take a couple of minutes to rest

0:37:080:37:10

but, in this pan, you've got the spices, the duck juices,

0:37:100:37:12

you've also got juices from the roasting apples,

0:37:120:37:15

so it's nice just to finish off with a bit of sauce.

0:37:150:37:17

-Ready when you are.

-So we're just going to plate now.

0:37:170:37:19

A little bit of salt...

0:37:190:37:21

-..in there.

-A nice little bit of cabbage on there.

0:37:220:37:24

And then this just takes on all the leftover spices

0:37:270:37:29

-that you've got in there as well?

-Absolutely. Yeah.

0:37:290:37:31

Just going to carve that duck.

0:37:310:37:33

So it's nice and...

0:37:380:37:40

-You could do this with chicken as well.

-Absolutely.

0:37:420:37:45

-The garnish is still the same, yeah.

-Yeah.

0:37:450:37:47

Just going to pop that on top, really simply like that.

0:37:470:37:50

OK, and we're just going to pop some of those apples on there.

0:37:500:37:53

The apples are a great sweetness as well. Nice with spices.

0:37:530:37:57

-The pan's not hot, cos I swapped it.

-Ah, OK.

0:37:570:38:00

A little bit of that sauce over the top.

0:38:000:38:02

Look at that.

0:38:030:38:05

-Remind us what that is again.

-OK, it's spiced duck breast

0:38:050:38:08

with cream savoy cabbage and roasted Braeburn apples.

0:38:080:38:11

From a three-star Michelin chef. Check that out.

0:38:110:38:13

-Brilliant. Absolutely brilliant. There you go.

-Gosh.

-Dive into this.

0:38:180:38:22

-Dive into that.

-Wow.

0:38:220:38:24

This in a matter of minutes!

0:38:240:38:26

Minutes. Very, very quick as well.

0:38:260:38:28

One thing you don't want to be doing with duck is overcooking it

0:38:280:38:31

-as well. You can serve it medium, medium rare.

-I like it medium.

0:38:310:38:34

Honestly, cos, yeah... I like it medium.

0:38:340:38:36

You go to France a lot -

0:38:360:38:37

they still have it quacking over there, don't they?

0:38:370:38:40

They just literally...

0:38:400:38:42

take its feathers off, warm it up in the kitchen

0:38:420:38:44

and bring it out and start eating it.

0:38:440:38:46

-But great.

-Fantastic.

-Happy with that?

0:38:460:38:49

Fantastic indeed.

0:38:540:38:55

A real-time dish that certainly didn't disappoint in the studio.

0:38:550:38:58

Now it's time for our Keith Floyd fix, and he's on his travels

0:38:580:39:02

once again and heading to very wet and windy Cornwall.

0:39:020:39:05

Pilchard!

0:39:070:39:08

A thousand times as good as herring

0:39:080:39:09

Pilchard!

0:39:090:39:11

The idol of a popish nation

0:39:110:39:12

Hail, little instrument of vast salvation

0:39:120:39:15

Pilchard!

0:39:150:39:16

I wean a most soul-saving fish

0:39:160:39:18

On which the Catholics in Lent are crammed

0:39:180:39:20

Who had they not, poor souls, this lively fish

0:39:200:39:23

Would eat flesh and consequently, be dammed.

0:39:230:39:26

This is crazy, isn't it? Absolutely stupid.

0:39:260:39:28

What we're really going to do here this morning,

0:39:280:39:30

we're going to set up a nice, little, white table, tablecloth,

0:39:300:39:33

bottle of wine, some flowers -

0:39:330:39:35

oops-a-daisy, don't worry about that -

0:39:350:39:37

a few flowers and have a nice little snack and talk about pilchards.

0:39:370:39:41

But, on second thoughts...

0:39:410:39:42

As you can see, if you think I'm going to stay here

0:39:460:39:48

and talk about pilchards, you must be out of your tiny minds,

0:39:480:39:50

this is absolute madness.

0:39:500:39:52

So I'm going to hitch a ride with my mate Enzo,

0:39:520:39:53

who's a pilchard expert,

0:39:530:39:55

and talk about it in the comfort of his little bar.

0:39:550:39:57

Or kitchen, we'll see.

0:39:570:39:58

Great.

0:39:580:39:59

Why, whenever we come to Cornwall -

0:40:140:40:16

and this whole programme is in Cornwall -

0:40:160:40:18

does it always blow a gale?

0:40:180:40:20

You might have gathered that my director has to throw a six before

0:40:200:40:22

he starts thinking, especially when it comes to pilchards.

0:40:220:40:25

You remember the debacle the last time we tried to find them.

0:40:250:40:28

Anyway, apart from the weather, he has got his act together,

0:40:280:40:31

so here we go, pilchards mark two.

0:40:310:40:33

-How are you?

-Very good.

0:40:330:40:36

Sorry we missed you on the fish quay.

0:40:360:40:37

Well, in this sort of weather, I didn't stay very long!

0:40:370:40:40

-This is the place to be.

-It certainly is.

0:40:400:40:42

-Pilchards!

-Right, did you find any?

0:40:420:40:44

-No, of course we didn't.

-No?

0:40:440:40:46

The last time we went out with some Cornish dogs,

0:40:460:40:48

old sea dogs, we caught three. And that was all, and they said

0:40:480:40:51

we'd catch tonnes of them, but I haven't seen any.

0:40:510:40:53

Well, they come and they go.

0:40:530:40:54

The only way really to keep pilchards is to have them salted.

0:40:540:40:57

And this is how we do them in Cornwall.

0:40:570:40:58

Like in there. Don't they look beautiful?

0:40:580:41:00

Well, this is exactly the same way they've been done for just

0:41:000:41:03

over the last 100 years.

0:41:030:41:05

The fish are salted and then pressed to get all the oil out.

0:41:050:41:09

So why can't I go to my local delicatessen and buy some?

0:41:090:41:12

Well, we have a job selling them in England. It's a beautiful fish.

0:41:120:41:15

Enzo, being Italian, knows how they are.

0:41:150:41:17

We send the whole lot to Italy.

0:41:170:41:18

Year after year, we send them to Italy, and they love them.

0:41:180:41:21

The way the Italians do it -

0:41:210:41:22

we had a lady in the shop last week -

0:41:220:41:23

and everybody knew how to do pilchards.

0:41:230:41:25

They don't. How many of you know how to do pilchards?

0:41:250:41:28

-They don't, do they?

-This is one way of doing it.

0:41:280:41:30

You take the head off,

0:41:300:41:32

you just take the gut out.

0:41:320:41:35

These are preserved with the gut in them?

0:41:350:41:36

Preserved with the gut in, yes.

0:41:360:41:38

It might upset you, but that's what's happening.

0:41:380:41:40

There's a salted fish, very similar in texture to an anchovy.

0:41:400:41:43

You just wrap it up in tinfoil and put it in the embers of your fire.

0:41:430:41:46

Richard, come to me, come to me, because we've heard from Nick

0:41:460:41:51

all about that kind of thing,

0:41:510:41:52

but how do we eat them, how do we prepare them?

0:41:520:41:54

I want to introduce you to my friend Enzo.

0:41:540:41:56

You saw his van earlier on today.

0:41:560:41:57

Enzo, thanks for letting us come here, and cheers, by the way,

0:41:570:42:00

-because it's really nice to meet you.

-Nice to meet you.

0:42:000:42:03

Tell me about what you do with pilchards?

0:42:030:42:06

Well, in Naples, what we do,

0:42:060:42:08

we soak them in vinegar for a couple of days.

0:42:080:42:11

-These are Nick's salted ones, aren't they?

-Yes, yes.

0:42:110:42:14

We don't do them in Italy, they all come from England.

0:42:140:42:17

And we prepare them and, after a couple of days,

0:42:170:42:21

we prepare this as an hors d'oeuvre.

0:42:210:42:24

And you can mix them with anything you want.

0:42:240:42:26

Potatoes, haricot beans,

0:42:260:42:29

artichokes, they make a nice hors d'oeuvre.

0:42:290:42:32

Years ago, in my father's time,

0:42:320:42:35

when there was no television or nothing,

0:42:350:42:38

people used to play cards, and in the middle of the table,

0:42:380:42:41

there were pilchards or sardines,

0:42:410:42:43

things like this, with a good glass of red wine to go with it.

0:42:430:42:46

Yes, because, of course, again, you wouldn't drink,

0:42:460:42:48

with a highly flavoured fish like this, you wouldn't drink

0:42:480:42:50

a delicate, white wine. You want a rumbustious...

0:42:500:42:52

-and this Barbaresco's absolutely splendid, isn't it?

-It's a good one.

0:42:520:42:56

But antipasto - which, let me explain - antipasto,

0:42:560:42:58

of which this is one kind, there are many, many others.

0:42:580:43:02

And if you'd like to come over here, you can see some of the things

0:43:020:43:05

that Enzo has prepared for us by way of hors d'oeuvre,

0:43:050:43:08

by way of antipasto.

0:43:080:43:10

Those are sardines, fried, and then we do a sauce with

0:43:100:43:15

garlic, mint, vinegar,

0:43:150:43:18

a little bit of black pepper,

0:43:180:43:20

and you serve them cold.

0:43:200:43:22

They look absolutely fantastic.

0:43:220:43:23

Richard, look at this, this is brilliant.

0:43:230:43:25

Mmm.

0:43:270:43:29

Garlic, mint, lemon juice and vinegar and oil,

0:43:290:43:32

into a fried sardine. Which, at 4.5 inches, becomes a pilchard.

0:43:320:43:37

Didn't know that, did you?

0:43:370:43:39

Mmm!

0:43:390:43:41

Bring on the next one, what have you got next?

0:43:410:43:43

Peppers. Peperonata.

0:43:430:43:45

-Now, here's one for the vegetarians, that's for sure.

-Yes.

0:43:450:43:48

They're peppers,

0:43:480:43:50

cooked with onions,

0:43:500:43:52

garlic, black olives,

0:43:520:43:55

a bit of parsley,

0:43:550:43:57

a little bit of oregano. Just a touch of oregano.

0:43:570:43:59

That, my dear gastronauts,

0:44:020:44:03

should satisfy all of those of you who are vegetarians.

0:44:030:44:06

Why have a pile of brown rice or stale spaghetti

0:44:060:44:09

when you can have super-duper peppers cooked that way?

0:44:090:44:12

That's absolutely brilliant.

0:44:120:44:13

Sunshine dish. The sunshine dish.

0:44:130:44:17

Mmm.

0:44:170:44:18

-Would you like to try some octopus?

-I would, I love octopus.

0:44:180:44:21

That's octopus, they've got to be boiled.

0:44:250:44:27

And when you boil them, you put a cork in it.

0:44:280:44:31

You put a cork in it?

0:44:310:44:33

Yes. I don't know if it's superstition or something.

0:44:330:44:35

I never tried different, because my mamma told me to do it like that.

0:44:350:44:39

For the first 25 minutes, you don't take the lid off the saucepan.

0:44:390:44:44

Because they get tough, and they've got to be for 25 minutes in there.

0:44:440:44:47

Brilliant. Now, superstition or because it's the way

0:44:470:44:50

my mamma told me to do it, you must do it.

0:44:500:44:52

Boil your octopus with a lid on it with a cork inside. Essential.

0:44:520:44:56

Then you strain it and make a wonderful dressing of peppers,

0:44:560:44:59

lemon juice, parsley and garlic. And, boy-oh-boy, isn't this fun?

0:44:590:45:04

I tell you the other thing -

0:45:040:45:05

Richard, come back down to my plate -

0:45:050:45:07

you see I've mixed my fish and my peppers and my octopus,

0:45:070:45:11

and the essential thing here is a piece of bread

0:45:110:45:14

to dip up the sauces with.

0:45:140:45:16

Because you know - come back to me, my dear -

0:45:160:45:18

one of the things that I find really sad about English cooking,

0:45:180:45:21

we spend more time on our place settings and our elegant crystal

0:45:210:45:25

and our fine decanters than we do on what's actually on the plate.

0:45:250:45:29

So this is the way to eat, my friends.

0:45:290:45:31

I hope you're enjoying it like we are.

0:45:310:45:33

Pilchard.

0:45:370:45:38

Red mullet.

0:45:410:45:42

And some prawns.

0:45:440:45:46

Now, what I do, I usually...

0:45:490:45:50

..finish the dress...

0:45:520:45:54

..with the sauce.

0:45:550:45:56

Which I said is oil, garlic,

0:45:580:46:01

vinegar, parsley, mint.

0:46:010:46:03

It's absolutely ready for you to try, Keith.

0:46:040:46:07

Oh, Enzo, Enzo, Enzo,

0:46:070:46:10

that is fantastic, thank you very much.

0:46:100:46:12

-And use your finger.

-I will, I will.

0:46:120:46:13

Because people spend too much time eating with a knife and fork

0:46:130:46:17

when prawns should be with their finger.

0:46:170:46:20

Actually, it's quite true, you know. This is how you eat a prawn.

0:46:200:46:22

You rip off the head - even though it's burning

0:46:220:46:25

my little artist's fingers - peel off the skin...

0:46:250:46:27

-I don't feel anything.

-You feel no pain?

-No.

0:46:270:46:29

There's no pain in good fun, is there?

0:46:290:46:31

Mmm. Beautiful.

0:46:330:46:35

Thank you.

0:46:360:46:37

One thing, that is a beautiful, beautiful dish,

0:46:390:46:42

no question about it -

0:46:420:46:43

do people in your restaurant react properly to that?

0:46:430:46:46

-Do they get frightened about heads and things?

-Oh, all the time!

0:46:460:46:49

All the time. Head off, tail off, they make

0:46:490:46:52

so much fuss instead of just sit down and enjoy themselves.

0:46:520:46:56

When my mum was here last month,

0:46:560:46:59

she saw somebody eating king prawns with a knife and fork.

0:46:590:47:03

She was going mad. She said, "What are they doing?"

0:47:030:47:06

They should eat with their finger, like mussels, you know?

0:47:060:47:10

The try not to get dirty their T-shirt or their tie.

0:47:100:47:14

It's stupid, people should make noise and be rude, that's

0:47:140:47:17

the way to enjoy food, not to look elegant. I personally think so.

0:47:170:47:21

You're so right.

0:47:210:47:22

Listen, step out of the way, let's have a look at these other,

0:47:220:47:26

brilliant things that we've got here. Enzo, talk me through these.

0:47:260:47:29

Tell me what these are made of?

0:47:290:47:30

This is aubergine.

0:47:300:47:32

I peel them, and then fry and slice.

0:47:320:47:37

When they're cold, I put some ham and mozzarella cheese.

0:47:370:47:42

Which is that, that's the mozzarella cheese,

0:47:420:47:44

and there's the ham underneath.

0:47:440:47:46

Tomato sauce and Parmesan cheese on top.

0:47:460:47:49

And then bake it again until the cheese is melted.

0:47:490:47:52

And this is the courgette,

0:47:520:47:55

the stuffing is exactly as they do in Naples with the cannelloni.

0:47:550:47:59

But instead to use pasta,

0:47:590:48:02

I use courgette.

0:48:020:48:04

It looks more interesting.

0:48:040:48:05

And the stuffing is,

0:48:050:48:07

you're salting the onions

0:48:070:48:09

and you put minced meat in it.

0:48:090:48:11

White wine, salt and pepper,

0:48:110:48:13

and then you mix with cheese -

0:48:130:48:15

mozzarella, Cheddar, Parmesan -

0:48:150:48:18

and you stuff the courgette and you bake it again.

0:48:180:48:21

-Sorry about that.

-Bye!

0:48:210:48:23

If the pictures don't tell you, I can't.

0:48:230:48:26

And here's another one of me, having a bracing stroll along the cliffs

0:48:390:48:43

to clear my head before meeting the restaurateur Anne Long.

0:48:430:48:46

Actually, I don't like walking.

0:48:460:48:48

They make me do it to satisfy the director's obsession with

0:48:480:48:51

tin mines and landscapes.

0:48:510:48:53

I reckon he thinks he's David Lean.

0:48:530:48:55

# The king was in his counting house

0:48:550:48:57

# Counting out the money

0:48:570:48:59

# I am in the kitchen... #

0:48:590:49:01

Yes, as a matter of fact - hello - I am in a counting house.

0:49:010:49:05

I'm, in fact, in The Count House, right on the edge of Cornwall,

0:49:050:49:08

with the sea over there and the wind blowing us all over the place.

0:49:080:49:11

And today, I'm going to cook you a rabbit.

0:49:110:49:13

Because my director tells me - and I don't believe everything he says -

0:49:130:49:16

but he says all tin miners used to eat rabbits in the olden days.

0:49:160:49:19

But we don't eat them any more, and that's a great shame,

0:49:190:49:22

because they're a cheap, economical and quite delicious thing.

0:49:220:49:24

So, Richard, if you'd like to come down to my ingredients,

0:49:240:49:27

I'll explain what we're going to have.

0:49:270:49:29

First of all, we need some chopped, fatty bacon.

0:49:290:49:32

Some finely diced carrot.

0:49:320:49:33

Ha-ha! That's not carrot, is it?

0:49:330:49:35

That's onion!

0:49:350:49:36

Never mind, it doesn't matter, we all make mistakes like that.

0:49:380:49:41

If you can't tell the difference between onion and carrot,

0:49:410:49:44

switch over to Sesame Street or back to Crossroads

0:49:440:49:46

or whatever you're up to. Anyway, if you're interested,

0:49:460:49:49

rabbit, then a bay leaf, fresh rosemary,

0:49:490:49:52

chervil and sometime thyme.

0:49:520:49:54

Some prunes, which we've had soaking in white wine,

0:49:540:49:56

but you could soak them in tea or water if you wanted to.

0:49:560:49:59

We're going to need a drop of cognac later

0:49:590:50:01

and a bit of white wine for cooking in.

0:50:010:50:03

Then, I've rolled up some butter and flour

0:50:030:50:06

later for thickening the sauce.

0:50:060:50:08

Parsley, tomato puree,

0:50:080:50:10

finely chopped garlic

0:50:100:50:12

and the liver and the heart from the rabbit,

0:50:120:50:15

which we'll put into the sauce.

0:50:150:50:16

OK, let's go, Richard, come on over and we'll get things going a bit.

0:50:160:50:20

This is the pan it's all going to go in. HE DRINKS

0:50:200:50:23

With a quick slurp here and a quick slurp there.

0:50:230:50:25

In we get the bacon.

0:50:250:50:26

Maximise the speed of the gas.

0:50:260:50:28

I suspect that's going. That's all right.

0:50:280:50:31

In with the onions.

0:50:310:50:33

And in with the carrot.

0:50:340:50:36

In a few moments, those will start to bubble away.

0:50:360:50:39

And fact, they're not going to, are they?

0:50:400:50:42

Hmm, yes, sorry about that, bit of a slow takeoff there,

0:50:420:50:45

I wasn't really up to frying speed.

0:50:450:50:47

Anyway, we are now, everything's going fine.

0:50:470:50:50

As you can see, it's bubbling nicely away, turning golden.

0:50:500:50:52

And it's at this stage...

0:50:520:50:53

Ow! Burned myself!

0:50:530:50:55

That'll delight you, won't it?

0:50:550:50:56

..we put the rabbit in, like this.

0:50:560:50:58

Into the oil and bacon.

0:51:020:51:03

And bits of onion.

0:51:050:51:06

A quick grind of pepper over all of that.

0:51:080:51:11

Like so.

0:51:140:51:15

Brown these off very quickly.

0:51:200:51:21

And then...

0:51:230:51:24

Because this is the good, slightly fun way of doing things,

0:51:260:51:30

in we go with...

0:51:300:51:32

There we are! Hooray!

0:51:320:51:33

In with the garlic.

0:51:390:51:40

In with our bay leaf.

0:51:420:51:43

Little bit of rosemary.

0:51:450:51:46

Little bit of thyme.

0:51:480:51:49

And a little bit chervil.

0:51:500:51:53

Doesn't that look really attractive?

0:51:530:51:55

Little bit of parsley.

0:51:560:51:58

In with our prunes.

0:51:580:51:59

Like that.

0:52:020:52:04

Drop of white wine.

0:52:040:52:06

I hope you can hear me above all this sizzling and fuzzling.

0:52:060:52:10

Little bit of white wine.

0:52:100:52:12

Tiny bit of tomato puree, stir that in.

0:52:140:52:17

Like so.

0:52:240:52:25

And then a tiny pinch of salt into the sauce.

0:52:270:52:30

Our rabbit's liver, to give the stock flavour.

0:52:320:52:35

And we now just let that simmer gently away,

0:52:380:52:40

turning from time to time.

0:52:400:52:41

Come back, I think they've seen enough of that, don't you?

0:52:410:52:44

I haven't got all day.

0:52:440:52:46

Let that simmer gently now for about, I don't know, 35 minutes.

0:52:460:52:49

And every now and again, turn the rabbit over.

0:52:490:52:51

A lot of you think I have a fantastically good time,

0:52:510:52:54

just drifting around the southwest of England, cooking,

0:52:540:52:56

eating and drinking and stuff like that.

0:52:560:52:59

I mean, sometimes I just can't think of what to say,

0:52:590:53:01

and today is one of those things.

0:53:010:53:03

I don't really know how to introduce this rabbit which I'm just cooked.

0:53:030:53:06

I know it's cooked properly, I know it's delicious,

0:53:060:53:08

I'm a bit worried that my friend Anne here,

0:53:080:53:10

halfway through the cooking told me, "I don't like meat with bones on!"

0:53:100:53:14

I don't know how to get over that.

0:53:140:53:16

Anne, never mind all of that, would you please try it, despite

0:53:160:53:18

the fact you're a bit worried about the bones?

0:53:180:53:21

Because I know your style of cooking

0:53:210:53:23

is much more refined than my style of cooking, isn't it?

0:53:230:53:27

Not any better, though.

0:53:270:53:29

Well...!

0:53:290:53:30

"What are you doing after the show?"

0:53:300:53:32

Tell me a bit about the way you like to cook?

0:53:320:53:35

I really find bones very irritating.

0:53:350:53:39

I think that reflects in all of my cooking, so I would tend...

0:53:390:53:43

Mind you, that looks beautiful.

0:53:430:53:45

-Thank you.

-Very nice indeed.

0:53:450:53:47

I would tend to bone a rabbit.

0:53:470:53:50

And then cook it and slice it

0:53:500:53:53

so you have a stuffing with the skin all around it.

0:53:530:53:57

I must say, I agree with you,

0:53:570:53:58

but you are a professional and dedicated cook.

0:53:580:54:02

And a lot of people don't have time for what

0:54:020:54:05

they think is that prissy approach to things.

0:54:050:54:07

I mean, how would you say about the fact that it would be better

0:54:070:54:11

that they made use of simple ingredients like rabbit at least?

0:54:110:54:15

I think the difference is that that is superb,

0:54:150:54:18

-but people are to paying to come and eat my food.

-Precisely.

0:54:180:54:21

So, therefore, I feel that I owe it to people to present it

0:54:210:54:25

and spend a lot of time on cooking it and preparing it.

0:54:250:54:28

I haven't got a deep freeze full of any inexhaustible...

0:54:280:54:31

Oh, hooray to that. And a lot of you could take a lesson from that, OK?

0:54:310:54:34

This place is in the middle of nowhere -

0:54:340:54:36

in fact, it's only halfway in the middle of nowhere,

0:54:360:54:38

because the rest of it doesn't exist, if you see what I mean -

0:54:380:54:40

and she hasn't got a deep freeze.

0:54:400:54:42

And too many people live out of the deep freeze, don't they?

0:54:420:54:45

I think so.

0:54:450:54:46

And they make too much use of microwaves. And you've got...

0:54:460:54:50

That's my advertising contract gone.

0:54:500:54:52

I despise microwaves too, actually.

0:54:560:54:58

This is a genuine thing, I really hate them.

0:54:580:55:01

And I haven't got one at home.

0:55:010:55:03

Wonderful stuff from the legendary Keith Floyd there.

0:55:070:55:10

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

0:55:100:55:14

on today's Saturday Kitchen Best Bites. Coming up...

0:55:140:55:16

Aggi Sverrisson tries to make it onto the leaderboard as

0:55:160:55:20

he takes on Sat Bains in the Saturday Kitchen omelette challenge.

0:55:200:55:23

And then it's over to Will Holland,

0:55:230:55:25

who's serving up a mix of sweet and savoury.

0:55:250:55:27

He roasts wood pigeon with orange zest, sugar, and serves with

0:55:270:55:30

a mango salsa, mango puree and a red wine and sesame reduction,

0:55:300:55:35

all topped with crispy leeks.

0:55:350:55:37

And finally, Sue Perkins faces her food heaven or food hell.

0:55:370:55:40

Will she get her food heaven - hazelnut and chocolate gateau

0:55:400:55:43

topped with meringue and mini marshmallows?

0:55:430:55:45

Or her food hell, goat's cheese on brioche

0:55:450:55:47

with salt-baked celeriac and a red carrot dressing?

0:55:470:55:50

Will it be sweet treat or a savoury disaster for Sue?

0:55:500:55:53

You're going to have to keep watching till

0:55:530:55:55

the end of the show to find out.

0:55:550:55:56

But before all of that, it's over to the culinary spice master,

0:55:560:55:59

Cyrus Todiwala, as he serves up his take on a Keralan crab curry.

0:55:590:56:03

It's Cyrus Todiwala. Good to have you on the show, boss.

0:56:050:56:07

-Good to be here.

-Put the omelette pan down.

0:56:070:56:09

Right, what are we cooking?

0:56:090:56:10

Because this dish requires a marathon of chopping.

0:56:100:56:12

Fantastic. We're going to work very, very fast

0:56:120:56:14

and you're going to help me achieve that.

0:56:140:56:16

I'm going to start this already, but go on.

0:56:160:56:18

All right, there's a piece of ginger we peeled.

0:56:180:56:20

-OK, what is this dish called?

-This is called Kerala njandu masala.

0:56:200:56:23

If you want to pronounce it right, for want of a better word.

0:56:230:56:27

But it's basically a crab which is very lightly toasted with

0:56:270:56:32

a combination of ginger, garlic, shallots, green chilli,

0:56:320:56:34

curry leaves - that I'm chopping up very fine here -

0:56:340:56:37

and we then finish off with a little bit of coconut.

0:56:370:56:42

It's fair to say, would it be dry?

0:56:420:56:45

It's going to be dry, yeah, going to be dry.

0:56:450:56:47

This is actually quite dry, because the coconut, at the end,

0:56:470:56:50

we've got lovely, shredded coconut up there.

0:56:500:56:52

The coconut, in the end, is going to make it a little bit more dry.

0:56:520:56:56

And we then serve it with a lovely Currimbhoy salad, as we call it.

0:56:560:57:01

It's more like an Indian-style Caesar salad.

0:57:010:57:07

-Yes.

-It's fantastic. It gives a lovely twist to the whole dish.

0:57:070:57:10

But traditionally what would it be?

0:57:100:57:12

Traditionally it would be you having a large bowl

0:57:120:57:14

full of crabs on the shell, cut into pieces, tossed like that,

0:57:140:57:18

cooked nicely and you'd be messing your whole self up

0:57:180:57:22

eating your way through a whole pot of crabs.

0:57:220:57:25

I know you don't like squid. Crab?

0:57:250:57:27

-I've never had crab.

-Never had crab?

0:57:270:57:30

-No.

-I know.

0:57:300:57:32

The best thing is you serve it up with a nice little curry sauce

0:57:320:57:36

at the end which is fantastic.

0:57:360:57:38

-That's what they would do traditionally.

-What else can I chop?

0:57:380:57:43

I've got all this chopped. I just need...

0:57:430:57:45

Chilli shredded. Not chopped, that one, red one.

0:57:450:57:47

-Shredded.

-Red one shredded.

0:57:470:57:49

So this is literally all about getting everything ready

0:57:500:57:53

before we cook it.

0:57:530:57:54

This is all about getting everything ready and as you will see now

0:57:540:57:56

we'll finish it off in literally a couple of minutes as we go.

0:57:560:57:59

I think you can start on the croutons

0:57:590:58:01

-and the salad.

-It's like marathon chopping now. There you go.

0:58:010:58:05

Fantastic, sir.

0:58:050:58:07

Thank you very much. That's got me started very nicely.

0:58:070:58:10

Now where...? India is split between so many different cultures

0:58:100:58:14

and different areas.

0:58:140:58:15

-How many different languages have you got in there?

-126.

0:58:150:58:19

-126 different languages.

-Yes.

0:58:190:58:21

And the country separates so much with food.

0:58:210:58:23

You go north it's very different to the south.

0:58:230:58:25

It's amazing.

0:58:250:58:26

If I live to be 1,000 I wouldn't learn Indian food. I'd just be

0:58:260:58:30

scratching the surface.

0:58:300:58:31

Where did you learn the training when you started in India?

0:58:310:58:34

-Training was at the Taj in Bombay.

-Yes.

0:58:340:58:36

And of course the boss at home at the time. I've got a new boss now.

0:58:360:58:40

-But the boss then was Mum.

-Mother. Yes.

-As usual.

0:58:400:58:43

We'll pick up things from mothers

0:58:430:58:45

and we have recipes handed down from grandmothers et cetera.

0:58:450:58:49

And that's where the real excitement starts

0:58:490:58:52

if you are allowed to enter the kitchen as a young boy

0:58:520:58:55

because, considering where you come from, Indian food...

0:58:550:58:58

Cooking professionally in India

0:58:580:59:00

at the time was considered a low profession.

0:59:000:59:03

So it would have been treated like you're a domestic hand.

0:59:030:59:07

To enter the profession was bad enough because everybody laughed at us.

0:59:080:59:11

-So you need inspiration.

-Right.

0:59:130:59:15

What goes on in the wok then? What's going on there?

0:59:150:59:18

Now I'm going to start with the mustard seeds.

0:59:180:59:20

And then instantly as they crackle,

0:59:200:59:22

because when you're doing mustard seeds, first of all you need the

0:59:220:59:25

oil to be nice and hot, but you also need a lid on next to you

0:59:250:59:28

because if you don't have a lid next to you, you are going to end

0:59:280:59:31

up getting freckle face.

0:59:310:59:33

Freckle face.

0:59:330:59:35

Or worse than that it's going to be a very sad looking freckle face.

0:59:350:59:39

-Freckle face.

-Yeah.

-OK.

-Because they end up going all over the place.

0:59:390:59:44

Now this dish, start to finish, watch this. You've got four minutes to cook it in.

0:59:440:59:48

We've got four minutes to cook it in. That's exactly what we are going to do.

0:59:480:59:51

In go the shallots, the curry leaves, the ginger and the garlic.

0:59:510:59:57

Yes.

0:59:570:59:59

Now, the order is quite important as well, isn't it?

0:59:591:00:02

The order is important because the first thing you need to do is

1:00:021:00:05

make sure the pan cools down instantly.

1:00:051:00:06

I don't want to add the tomatoes now, they go towards the end.

1:00:061:00:09

And the curry leaves need to be fresh?

1:00:091:00:11

The curry leaves need to be fresh, but if you can't get them fresh,

1:00:111:00:14

then you've got curry leaves which are dried.

1:00:141:00:17

Would you advise freezing them if you can get them fresh?

1:00:181:00:21

The best way to freeze them is buy them fresh if you can find them,

1:00:211:00:25

put them into a little blitzer with a bit of water, make a little puree,

1:00:251:00:28

set it in an ice try and chuck it in the freezer.

1:00:281:00:31

And every time you need to use it,

1:00:311:00:32

just take it out of the freezer and put a cube of ice into it.

1:00:321:00:36

-That way you get a lovely flavour.

-OK.

-Don't want that to happen.

-OK.

1:00:361:00:41

What else have we got in here? So you're frying up everything?

1:00:411:00:44

Just starting it off nicely,

1:00:441:00:46

we want the garlic to take a little bit of colour, not too much.

1:00:461:00:49

Because if it gets too coloured, I'm going to mess up my crab.

1:00:491:00:52

-So these are getting fried up in a bit of oil.

-Yeah.

1:00:521:00:56

A little bit of oil if you fancy.

1:00:561:00:58

Where would this come from, this dish in particular, in India?

1:00:581:01:01

-North, south, really?

-It's the south-west, Kerela.

1:01:011:01:05

-Right.

-Great food in Kerela.

1:01:051:01:08

Lots of use of coconut.

1:01:081:01:11

They love their coconut along the whole coastal regions of India.

1:01:111:01:15

But in the south, of course, coconut becomes a mainstay.

1:01:151:01:17

You've been travelling around India, haven't you, Stuart?

1:01:171:01:20

Yeah, I spent three weeks there last year.

1:01:201:01:22

To Delhi, Calcutta, Bangalore and Mumbai.

1:01:221:01:25

I mean, amazing cultures, so different everywhere you go.

1:01:251:01:28

Did it hit you as you got there? You got struck?

1:01:281:01:32

Yeah, you arrive there and unless you know a lot about India,

1:01:321:01:34

you can't believe how deep a culture it is that you know nothing about.

1:01:341:01:38

So everything you thought you'd expect, you didn't find.

1:01:381:01:40

Yeah, exactly. It's a land of contradictions though.

1:01:401:01:43

That's what it is like.

1:01:431:01:45

-I mean...

-So, we've got the coconut in there.

1:01:451:01:48

The coconut in there just a bit of toasted smell coming through now.

1:01:481:01:52

-So we're ready with that. And we chuck in the crab meat now.

-OK.

1:01:521:01:57

A bit of a toss. Remember, the crab meat is already cooked.

1:01:581:02:02

It's cooked and flaked, so you don't have to cook it too much.

1:02:021:02:04

You're on about the making your own mayonnaise, which we've got in here.

1:02:041:02:07

Yeah, and that actually was something my mum taught me

1:02:071:02:11

when I was just about 12 years old, really.

1:02:111:02:13

You've changed it now, so your mother won't be happy.

1:02:131:02:15

I changed it slightly, I put Worcester sauce in it.

1:02:151:02:17

She thinks I'm destroying her image. She's actually told me.

1:02:171:02:20

She tells everybody.

1:02:201:02:22

"You can read his book, but do not follow the mayonnaise recipe,

1:02:221:02:25

"it's not mine, it's just got my name to it."

1:02:251:02:27

She was absolutely horrified

1:02:271:02:29

-when I put Worcester sauce in the mayonnaise.

-OK.

1:02:291:02:32

-Like you say, that's a dry mixture.

-That's done.

1:02:321:02:36

-I just need to taste it.

-You're quicker than me.

1:02:361:02:39

I'm mixing the salad. I've got in here some cos lettuce,

1:02:391:02:42

a bit of this mayonnaise, the egg we've got in there.

1:02:421:02:44

We've got some...

1:02:441:02:46

-Just want a tiny squeeze of lime in there.

-Chopped, boiled egg in there.

1:02:461:02:50

-A bit of coriander.

-Yes, sir.

1:02:501:02:52

And we're done. You can just pile it up on the plate nicely.

1:02:541:02:58

How do you like that? Did you taste it?

1:02:581:03:00

-You might want a bit of seasoning.

-Yeah.

1:03:001:03:02

-Seasoning?

-Mm-hm.

-A bit of black pepper?

1:03:061:03:09

-There you go.

-Perfect.

-There's a plate there.

1:03:111:03:15

Absolutely record time.

1:03:151:03:17

Quick. There you go.

1:03:171:03:20

-So we pile some of this on here.

-Yes, sir. Beautiful salad.

1:03:211:03:24

-I love the salad.

-There you go.

-You're going to love the prawn too.

1:03:261:03:30

-The crab, rather.

-There you go.

1:03:311:03:34

This is fantastic.

1:03:351:03:36

It would be nice as a little starter as well as a hot main course.

1:03:361:03:40

Oh, yeah, yeah.

1:03:401:03:41

I mean, you can serve it with a sauce if you like to.

1:03:411:03:44

What about maybe in pancakes or something?

1:03:441:03:46

Oh, pancakes, brilliant! It's absolutely perfect in pancakes.

1:03:461:03:50

Absolutely perfect.

1:03:501:03:51

-Remind us what that is again, tell us the name of it.

-Kerela...

-PRONOUNCES NAME

1:03:511:03:55

If I can come close to it, because I'm not from there

1:03:551:03:57

so I can't pronounce it the way they do it, the D and R.

1:03:571:04:01

You pronounce it better than me.

1:04:011:04:02

-HE PRONOUNCES WORD With what?

-With a salad.

1:04:021:04:05

It's as simple as that, as simple as that.

1:04:051:04:08

How fantastic is that! It smells absolutely amazing.

1:04:121:04:17

Look at you!

1:04:171:04:18

We'll pass it straight down. Tell me what you think.

1:04:191:04:23

-It's your first taste of crab.

-It is.

-Now, it's quite...

1:04:231:04:25

It's got a little bit of a kick to it.

1:04:251:04:27

It got a bit of a kick because there's chilli in it.

1:04:271:04:29

Excellent. I can smell it, actually. It's so amazing.

1:04:291:04:32

And the coconut helps to bring the chilli down a bit.

1:04:321:04:35

It's beautiful. I can't have the mayonnaise.

1:04:371:04:40

-Oh, you don't eat eggs.

-Home-made mayonnaise.

1:04:401:04:43

-It's got a bit of a kick to it, hasn't it?

-Yeah, it really has.

1:04:431:04:46

As well as crab, you can use it for lobster.

1:04:461:04:49

Anything - prawns, lobster, but, yeah, prawns, lobster,

1:04:491:04:53

scallops, they do excellent with mussels and clams.

1:04:531:04:56

The secret with that is don't overcook it.

1:04:561:04:58

Like any seafood, don't overcook it. Just respect it.

1:04:581:05:02

-Are you happy with that?

-No, no.

1:05:021:05:04

-Just silence.

-Sorry, we're busy.

-They're busy.

1:05:041:05:06

He's looking at new dishes for his menu.

1:05:061:05:09

-I'm already downloading the recipe.

-Exactly, yeah.

1:05:091:05:12

The studio guests were too busy tucking into Cyrus's dish

1:05:161:05:19

to give any feedback there, but it looked like they were enjoying it.

1:05:191:05:22

Now it's time for the omelette challenge.

1:05:221:05:24

And after being disqualified previously, Aggi Sverrisson

1:05:241:05:27

was looking to stake his place on the leaderboard

1:05:271:05:30

as he took on Sat Bains.

1:05:301:05:31

Right, let's get down to business, you know the score by now,

1:05:311:05:34

three-egg omelette cooked as fast as you can.

1:05:341:05:36

Aggi, you were disqualified last time, but, Sat,

1:05:361:05:38

sitting pretty in the middle of our board. 25.88 seconds.

1:05:381:05:40

-I'm sure you can go quicker.

-It'll be hard to beat that.

1:05:401:05:42

Usual rules apply. Three-egg omelette cooked as fast as you can.

1:05:421:05:45

Put the clocks on the screen, please.

1:05:451:05:47

-Look at them, he's like a sprung gazelle.

-I'm all over it.

1:05:471:05:50

Are you ready?

1:05:501:05:51

Three, two, one, go!

1:05:511:05:53

-He's switched it off.

-That's not fair.

1:05:581:06:00

You've got a bit of oil in there, we'll let you off on that.

1:06:021:06:05

Make sure it's an omelette, chefs, make sure it's an omelette.

1:06:051:06:08

Make sure it's an omelette.

1:06:081:06:10

There you go. Go on, then, it's all right.

1:06:111:06:13

I seem to have taken out...

1:06:191:06:21

I seem to have taken out two seconds before.

1:06:211:06:23

Have you ever seen a big man cry? Look at this.

1:06:231:06:25

-It's seasoned as well, can I say?

-It's seasoned.

1:06:251:06:30

I don't know what happened to the three eggs, though.

1:06:301:06:32

-You know what I mean?

-You've got to disqualify that.

1:06:321:06:35

-Don't even go there.

-There's only two eggs in there.

1:06:351:06:37

Don't even go there.

1:06:371:06:39

-Right. Sat.

-38.

1:06:401:06:43

No? Sorry, I was talking about my age.

1:06:431:06:46

-You're quicker.

-No!

-You are. Not by much, though.

1:06:491:06:54

By 0.6 of a second. 25.20.

1:06:541:06:57

I've put a little beard on you there as well.

1:06:571:06:59

-Oh, lovely, that's brilliant.

-There you go.

1:06:591:07:02

-25.2. Aggi...

-I was aiming for 15,

-You were aiming for 15?

1:07:021:07:06

Yeah, but it was probably around 20, actually.

1:07:061:07:09

-James, come on, you can't let that in.

-You were aiming for 15?

-Yeah.

1:07:091:07:13

You were close to it. He's definitely been practising.

1:07:131:07:16

-He's got an egg in the pan still.

-You did it in 18.96 seconds.

1:07:161:07:20

However, you're coming back, cos that's not an omelette.

1:07:201:07:22

Don't say that, it's the second time you do this!

1:07:221:07:25

Oh, dear, second disqualification there for Aggi,

1:07:291:07:32

who produced an incredible time, but a terrible omelette.

1:07:321:07:35

Anyway, now it's over to Will Holland

1:07:351:07:37

who's mixing sweet and savoury with pigeon and mango.

1:07:371:07:40

-Great to have you again on the show.

-Nice to see you again.

1:07:401:07:43

-Second time on the show.

-Indeed.

-What are we cooking this time?

1:07:431:07:46

We're going to do a little pigeon, we're going to roast it

1:07:461:07:48

with some sugar and orange, nice and sweet.

1:07:481:07:50

And serve it with mango, sesame and a little bit of wasabi.

1:07:501:07:54

Now, there's a lot going on here, so this is wood pigeon, first of all.

1:07:541:07:57

-Yeah.

-I'm going to do your sugar for you cos I know you want that.

1:07:571:08:00

This is the orange rind that's been dried out

1:08:001:08:02

-and some brown sugar, just blitzed together.

-Yeah.

1:08:021:08:05

Before I get going with the pigeon,

1:08:051:08:06

I'm just going to get a bottle of red wine going down here.

1:08:061:08:09

So, nice and expensive, a whole bottle of red wine there.

1:08:091:08:12

This is why you got peas at the end of the show

1:08:121:08:14

cos there's no budget left.

1:08:141:08:16

And into that red wine I'm going to put a little bit of sugar as well,

1:08:161:08:19

so as that reduces down, it'll just turn nice and syrupy basically.

1:08:191:08:25

We're talking about reducing down because the pan next to it

1:08:251:08:28

is what it goes down to, look at that.

1:08:281:08:29

It goes down to not a lot,

1:08:291:08:31

there's just a few tablespoons of nice syrup.

1:08:311:08:33

But it's really intense and you only need a bit.

1:08:331:08:35

It does bring something really nice to the dish.

1:08:351:08:37

It's a good job, isn't it? OK. Tell us about a wood pigeon then.

1:08:371:08:40

What I'm going to do here is... As you can see, it's whole,

1:08:401:08:43

I'm just going to remove the wishbone

1:08:431:08:45

so when we come to take the breasts off later on,

1:08:451:08:47

it's just a lot easier to get them off in one go, basically.

1:08:471:08:51

It's quite simple to do.

1:08:511:08:54

Now, Ludlow itself, those people who don't know Ludlow,

1:08:541:08:57

but it is a bit of a gastronomic capital, it has been for years.

1:08:571:09:00

Yeah, it has been for years.

1:09:001:09:02

I think the things that make the headlines are the Michelin stars

1:09:021:09:05

and the posh restaurants, if you like.

1:09:051:09:08

But it's not all about that, it's about the sort of foodie ethos,

1:09:081:09:13

the foodie ethic of the town, there's still great butchers

1:09:131:09:16

and great bakers, there's cheese shops and delis.

1:09:161:09:20

You know, the market, there's a local to Ludlow market

1:09:201:09:23

that's on even twice a month now.

1:09:231:09:25

All the stands on there, all the produce...

1:09:251:09:28

all the produce are locally sourced and produced.

1:09:281:09:33

Now, it's the great Shaun Hill that kind of started the trend,

1:09:331:09:37

-would you say?

-Yeah, he was one of the pioneers of it

1:09:371:09:40

and I'm a big Shaun Hill fan.

1:09:401:09:41

I had his cookbook when I was a lad

1:09:411:09:43

-and it's this slightly surreal...

-You mean you didn't have Ken's?

1:09:431:09:46

I've got some of Ken's as well.

1:09:461:09:48

How many cook books have you got, Ken?

1:09:481:09:51

-23, I'm stopping.

-23?

1:09:511:09:54

I haven't got a copy of each, but I have got some of Ken's books.

1:09:541:09:57

So, I'm just going to get this cooking, James.

1:09:571:10:00

That's the crown of wood pigeon.

1:10:011:10:02

I've got rid of the legs and the carcass.

1:10:021:10:04

Just a bit of salt on there. And a little bit of oil in the pan.

1:10:041:10:09

Now, we've blended the sugar with the orange

1:10:091:10:11

cos you're going to use that to top the wood pigeon.

1:10:111:10:14

This is not the normal pigeon you find in Trafalgar Square.

1:10:141:10:18

Not a Trafalgar Square or Paddington train station pigeon,

1:10:181:10:21

-no, it's a wood pigeon.

-A wood pigeon.

1:10:211:10:24

Yeah. Basically, that sugar that you've blended there,

1:10:241:10:27

the dried orange zest and the Demerara, it's just going to add

1:10:271:10:30

a really nice sweetness to it when that eventually gets to the oven.

1:10:301:10:32

We're just going to colour it.

1:10:321:10:34

They're becoming more popular, but... I know you base yourself

1:10:341:10:37

in France quite a lot, but hugely popular in France, aren't they?

1:10:371:10:40

Yes, all kinds of game birds are really popular

1:10:401:10:43

-because people hunt them and they cook them.

-Yeah.

1:10:431:10:46

And the name of your restaurant is named after a game bird?

1:10:461:10:50

Yeah, La Becasse, which is woodcock.

1:10:501:10:53

I've had the pleasure of about 12 woodcocks through the door

1:10:531:10:59

this game season. They're quite hard to shoot, quite hard to come by.

1:10:591:11:03

And your sister restaurant is named after another one as well.

1:11:031:11:06

Yeah, L'Ortolan is the first restaurant Alan Murchison's group,

1:11:061:11:11

so it's all game birds.

1:11:111:11:13

But we just rocked the trend by... Alan's opened his third restaurant

1:11:131:11:18

just this week called Paris House, which is over in Bedfordshire.

1:11:181:11:22

-Right.

-So that's not named after a small game bird.

-And Ortolan is.

1:11:221:11:26

-I've tried one.

-Have you had ortolan?

1:11:261:11:29

It is pretty surreal, isn't it?

1:11:291:11:31

It's like chewing on a sparrow.

1:11:311:11:33

And you put the whole thing in your mouth and throw a big napkin

1:11:331:11:37

and you're under this napkin

1:11:371:11:39

crunching it with all the bones in it.

1:11:391:11:41

Only in France. They eat it like that.

1:11:411:11:44

Don't they? It's true. It's the tradition.

1:11:441:11:47

-It's true.

-So they can't see what you're doing.

1:11:471:11:49

So with this, James, you can see I'm just heavily dusting

1:11:491:11:53

heavily dredging, that wood pigeon crown.

1:11:531:11:56

We're going to fire this into the oven.

1:11:561:11:58

There's quite an intensive flavour in this sugar. Smell that.

1:11:581:12:02

-That's the orange zest and sugar.

-Oh, yeah, that's brilliant.

1:12:021:12:06

So that goes in there. How long are you looking for?

1:12:071:12:10

-Fragrant.

-This one's just coming out of the oven.

1:12:101:12:14

-About 10 minutes.

-OK.

1:12:141:12:16

Doesn't take a huge amount of time.

1:12:161:12:18

And we're just using the crown for that.

1:12:181:12:21

So you don't really use the legs.

1:12:211:12:22

Yeah, the legs of wood pigeon, I find them a bit tough,

1:12:221:12:25

to be honest with you.

1:12:251:12:27

So it's best to... If you want to do something with them just to make

1:12:271:12:31

like a game stock or a game sauce or something like that.

1:12:311:12:34

Would you do a confit with it?

1:12:341:12:36

Or confit them, yeah, nice and slowly cooked.

1:12:361:12:39

-They are little, these.

-They are small.

1:12:391:12:41

By the time you've confited them and got the meat of them,

1:12:411:12:44

-it's almost...

-You can serve them as a little appetiser...

1:12:441:12:46

A little canape or something.

1:12:461:12:48

-Get some oyster sauce on there.

-Yes.

1:12:501:12:53

Now, I mentioned the Michelin star at the top of the show

1:12:531:12:55

because you're one of, what, is it six chefs 30 and under in the UK

1:12:551:12:59

that are holding one at the moment?

1:12:591:13:01

Yeah, it's something like that. There's not a lot of us.

1:13:011:13:04

-I've got time on my side.

-There's five of you, I've just been told.

1:13:041:13:10

-There you go.

-One of five.

1:13:101:13:12

-Yeah, it's not bad.

-It's not bad!

-It's not bad. Onwards and upwards.

1:13:121:13:16

Right, what I'm doing is I've got a bit of this mango left over,

1:13:161:13:20

we've got a salsa here, which is spring onion, chilli,

1:13:201:13:23

the mango going in there.

1:13:231:13:25

We've got some lime.

1:13:251:13:26

I'll just get a bit of sugar and coriander, that goes in the sauce.

1:13:261:13:29

You want to blend that with some stock syrup, don't you?

1:13:291:13:32

Yeah, basically, just cos we've got a nice, neat dice of the mango.

1:13:321:13:35

It's a shame to not use all the trim,

1:13:351:13:37

so we're just going to blend the trim with a touch of stock syrup.

1:13:371:13:41

-OK.

-What I'm doing here... Ken's not the only one today using cornflour.

1:13:411:13:47

I've got just a touch of cornflour

1:13:471:13:49

that's gone into my nice strips of leek there

1:13:491:13:52

and that just almost creates a little batter without liquid.

1:13:521:13:56

So it'll just keep them nice and dry.

1:13:561:13:59

All I'll do with those is throw them straight into this fryer,

1:13:591:14:02

which I've got... It's not stupidly hot.

1:14:021:14:05

-Set at about 145 degrees.

-OK.

1:14:081:14:10

-So it's just going to...

-So you want to cook them without colour?

1:14:101:14:13

Without colour. They'll be lightly golden brown,

1:14:131:14:16

but not quite as dark brown as they would be if it was any hotter.

1:14:161:14:23

Right, that's that.

1:14:231:14:24

And then this red wine which you were outraged at

1:14:241:14:28

-how far down I've reduced it...

-Yeah, go on.

1:14:281:14:31

-We're going to just whisk a little bit of sesame oil into it.

-Right.

1:14:311:14:36

And that's basically going to form a little emulsion.

1:14:361:14:40

And you're looking at, what,

1:14:401:14:42

a good 45 minutes to an hour to get it reduced down like that?

1:14:421:14:45

Yeah.

1:14:451:14:47

I've got that one on a high heat there, but as it nears completion,

1:14:471:14:51

you want to reduce the temperature in it, otherwise...

1:14:511:14:54

Otherwise it's going to burn.

1:14:561:14:58

Right, we've got a mango puree here. Which is just blending up.

1:14:581:15:02

I know mango goes very well with duck as well.

1:15:021:15:05

-So if people do want to try this, they can use duck.

-Yeah, definitely.

1:15:051:15:09

Especially at the moment, wild duck,

1:15:091:15:12

to do it with mallard, it would be really nice.

1:15:121:15:15

OK, we've got one of your squeezy bottles.

1:15:151:15:18

You can tell we're into Michelin star territory here.

1:15:181:15:20

I like my squeezy bottles. I'm going to use one as well.

1:15:201:15:23

I'm going to put this red wine and sesame reduction into there.

1:15:231:15:26

-There you go.

-If you store this in the fridge, obviously it will

1:15:261:15:29

keep for a long time cos there's nothing in there to go off.

1:15:291:15:32

But it will also thicken up a touch cos that's still warm from the wine,

1:15:321:15:36

so it's not quite as thick as it could be.

1:15:361:15:38

There you go, coriander cress and all this stuff,

1:15:381:15:41

I'll put it where everyone can see.

1:15:411:15:44

-So you've just blended oil into that one.

-Yeah.

1:15:441:15:46

-We've got our crispy leeks.

-Crispy leeks.

1:15:461:15:49

Then I'm going to take the pigeon and because I've taken

1:15:491:15:53

the wishbone out, it's just a case that I can go straight...

1:15:531:15:56

-..straight through the neck end of it.

-One per portion, then?

1:15:571:16:01

One pigeon per portion, yeah, you can see

1:16:011:16:05

that the breasts are nicely cooked there.

1:16:051:16:08

There you go.

1:16:081:16:10

And you must serve it nice and pink, that's the key to it.

1:16:101:16:13

Yeah, I think that's the key.

1:16:131:16:15

Still could've done with resting for a few extra minutes there.

1:16:151:16:20

-OK.

-I'll just carved that into a few slices.

-The best part is the bones.

1:16:201:16:24

The best part is the bones?

1:16:261:16:28

No, no, the best part is the bone that he's cut off the pigeon.

1:16:281:16:32

Right, there you go.

1:16:321:16:34

-Just going to put a touch of salt on top there.

-OK. There's your mango.

1:16:341:16:38

-Right, where's my wasabi gone?

-It's gone.

1:16:381:16:41

There was going to be some wasabi... Ah!

1:16:421:16:45

I know you're not a fan of wasabi, James,

1:16:451:16:47

-but I am going to put a little bit on there.

-You've just put more on.

1:16:471:16:50

You didn't put that much on in rehearsal!

1:16:501:16:52

You were threatening to hide it, so I'm going to put more on.

1:16:521:16:56

I'm just going to use a pastry brush and it's basically just a kind of...

1:16:561:16:59

For those of you at home, if it was my food hell, this would be it.

1:16:591:17:02

Wasabi.

1:17:021:17:04

I'll make sure you eat your words in a minute when you try this.

1:17:041:17:07

That's gone.

1:17:071:17:08

And we're just going to build that salsa up on top of the wasabi.

1:17:081:17:13

A nice sort of bed of the salsa.

1:17:151:17:17

-See, it's very fancy? Very precise.

-Very precise.

-There you go.

1:17:181:17:22

You can see how lovely and pink that pigeon is now.

1:17:221:17:25

It's just sort of sat there for a little while.

1:17:251:17:28

Just resting away, all those juices in there.

1:17:281:17:31

Sauces, one of each?

1:17:321:17:34

One of each, I'm going to get the crispy leek on there.

1:17:341:17:37

A little bit of this coriander cress which is nice and aromatic

1:17:381:17:42

-to go with it.

-Coriander cress. Squeezy bottles.

-Squeezy bottles.

1:17:421:17:46

A little bit of the reduction

1:17:461:17:48

and then the other side a little bit of mango.

1:17:481:17:50

It's like a work of art.

1:17:501:17:52

-There we go.

-And that's it. Remind us what that is again.

1:17:521:17:55

Pigeon with mango salsa and sesame red wine reduction.

1:17:551:17:59

Have a go at home.

1:17:591:18:01

There you go. And you get to dive into this, Denis.

1:18:061:18:10

-I'm so glad I turned up this morning.

-Have a seat.

-Thank you.

1:18:121:18:16

-Remember to pass it down.

-Yeah, dream on.

1:18:161:18:20

-Ken, this is what you're getting.

-Ah, the best part!

-There you go.

1:18:201:18:25

Ken's happy.

1:18:251:18:26

Tell us what you reckon of that. Have you had wood pigeon before?

1:18:291:18:32

-I don't think I have, it's gorgeous.

-It's great with mango as well.

1:18:331:18:36

Beautiful dish.

1:18:361:18:37

With the sugar and the orange on the pigeon, it's almost caramelised.

1:18:371:18:41

Absolutely wonderful.

1:18:411:18:42

And wasabi makes no difference whatsoever

1:18:421:18:44

whether you leave it in or out.

1:18:441:18:46

It just adds, you know, instead of using pepper

1:18:461:18:49

or something like that, it just adds that peppery mustard.

1:18:491:18:53

You know I had partridge the other day, a few days ago,

1:18:531:18:55

and I was incredibly disappointed by it.

1:18:551:18:57

I don't know whether it wasn't gamey,

1:18:571:19:00

it was like chicken, but boring chicken.

1:19:001:19:02

I'm really surprised by that.

1:19:021:19:03

-Ken's just happy munching on a pigeon bone.

-But that is fantastic.

1:19:031:19:06

Now, I don't know about you, but I'm sure at least half that

1:19:111:19:14

bottle of red wine could have gone into a glass instead of the sauce.

1:19:141:19:17

But a great dish regardless there form Will.

1:19:171:19:20

Now, when Sue Perkins came to the Saturday Kitchen studio

1:19:201:19:23

to face her Food Heaven or Food Hell, she told us

1:19:231:19:25

she was a complete chocoholic,

1:19:251:19:27

but the thought of goat's cheese made her feel rather glum.

1:19:271:19:30

Heaven or Hell, let's find out.

1:19:301:19:32

Right, it's that time of the show to find out

1:19:321:19:34

if Sue will face Food Heaven or Food Hell.

1:19:341:19:36

Food Heaven would be this mass of ingredients that you are used

1:19:361:19:39

-to seeing anyway on your show.

-It's home.

1:19:391:19:41

Here's hazelnut, ground hazelnuts here, into a wonderful cake

1:19:411:19:44

with a chocolate cake as well, coffee meringue

1:19:441:19:46

Alternatively it could be the dreaded Food Hell over here.

1:19:461:19:49

Pile of goat's cheese transformed into a nice little salad.

1:19:491:19:52

It was down to these two, really. It was 2-1 to people at home.

1:19:521:19:55

Francesco...

1:19:551:19:57

..liked goat's cheese.

1:19:571:20:00

That would put it level.

1:20:001:20:02

It was Marcus.

1:20:021:20:04

Thankfully, he's been kind to you. You've got your Food Heaven.

1:20:041:20:08

Because of Marcus. Right, lose this out of the way.

1:20:081:20:11

What we're going to do now is make a nice sponge with this.

1:20:111:20:15

Which you've probably made plenty of sponges.

1:20:151:20:17

But we're going to do this one slightly differently.

1:20:171:20:20

We'll make it with a meringue sabayon base,

1:20:201:20:23

because whenever you add hazelnuts to anything, it kind of firms it.

1:20:231:20:26

-It weighs it down.

-Weighs it down, yeah, exactly that.

1:20:261:20:28

So we're going to whip up this. If you can then mix me double cream.

1:20:281:20:32

-I will, Chef.

-Works for me, that's why it's Food Heaven.

1:20:321:20:35

The icing sugar.

1:20:351:20:37

And the hazelnut, we've got this paste..

1:20:371:20:41

If you make sure you get all of it out of it

1:20:411:20:43

and then put it in there.

1:20:431:20:45

If you can crack me the eggs, please, Marcus, in there,

1:20:451:20:47

that would be great. Thank you very much.

1:20:471:20:49

And then I'll start by whipping this up.

1:20:491:20:51

-That's brandy in there.

-Very good.

-Happy with that?

-Yeah.

1:20:511:20:54

-Have you tried it?

-Yeah.

-Can you pop me the butter in here?

1:20:541:20:57

Yeah.

1:20:571:20:58

The reason why we put butter in a cake is to keep it nice and moist.

1:21:001:21:04

The idea being, the hazelnuts will dry it out

1:21:041:21:07

and the butter keeps it nice and moist.

1:21:071:21:09

-Why are you cooking the butter first?

-We just melt it

1:21:091:21:12

cos this is two types of sponges.

1:21:121:21:15

-This is, I think, the lighter one, really.

-Like an Italian.

1:21:151:21:19

Yeah, that's the lighter one.

1:21:191:21:21

So we whisk this up.

1:21:211:21:23

And then in here I've got my icing sugar.

1:21:231:21:26

That's going to go in.

1:21:271:21:29

And I use icing sugar instead of caster sugar

1:21:291:21:31

again to make it a bit lighter.

1:21:311:21:33

Then we're going to throw that in.

1:21:331:21:34

In we go with the icing sugar in the meringue here.

1:21:341:21:37

Whisk this up.

1:21:371:21:38

Not too much cos the air is going to come out of this mixture here.

1:21:401:21:45

And then all we do...

1:21:451:21:47

Egg yolks...whole eggs, in we go with the flour.

1:21:471:21:51

-In we go with the hazelnuts.

-God, look at that!

1:21:511:21:53

In we go with the butter.

1:21:531:21:55

And then if I get...if you could bring me the tin, Marcus,

1:21:561:22:00

that would be great.

1:22:001:22:01

Thank you. Then all we do is throw this lot in.

1:22:011:22:03

I'm sure you've seen this hundreds of times before,

1:22:031:22:06

but you've got to get this mixture in the oven as quickly as possible.

1:22:061:22:10

How come it takes you a couple of minutes?

1:22:101:22:12

We did two whole days in the tent with somebody doing this

1:22:121:22:15

and then they drop it on the floor. That's what always happens.

1:22:151:22:18

I've been a pastry chef for many years.

1:22:181:22:20

So you literally just pour this mixture in.

1:22:201:22:24

But the key to it is speed, I always think,

1:22:241:22:26

cos you need to get that in the oven which Marcus is going to do.

1:22:261:22:29

Straight in the oven, please, mate.

1:22:291:22:31

That goes in the oven for about 20 minutes.

1:22:311:22:33

And then, over here, we've got our sponges.

1:22:331:22:37

-I've got a chocolate one which I've made.

-Yeah.

-Similar sort of way.

1:22:371:22:41

Then we've got our hazelnut one which we've made.

1:22:411:22:44

Like that. Now, it will rise up and collapse,

1:22:441:22:47

but when you see it, it's very, very delicate

1:22:471:22:51

when you slice it. And it's fantastic with this.

1:22:511:22:54

-So hopefully you're going to like it.

-I am going to like it.

1:22:541:22:58

Hopefully we've got our cream nearly ready.

1:22:581:23:01

I could do with the cakestand as well, Marcus, that would be great.

1:23:011:23:05

We bring this across.

1:23:051:23:07

And then we can then thinly slice this,

1:23:071:23:10

so, if you've got a serrated knife...

1:23:101:23:12

There you go.

1:23:121:23:14

We can start off with this one first, this is the chocolate one.

1:23:141:23:17

Keep your fingers out of the way obviously. It's easy...

1:23:171:23:19

-What's wrong with it?

-No, it's perfect. It's perfect.

1:23:191:23:24

-You're checking the crumb structure.

-Yeah, I am.

1:23:241:23:26

-Yeah, just the density of crumb.

-Yeah.

-That's good.

1:23:261:23:30

-So it's like an opera cake?

-Taste that.

-It's similar.

1:23:301:23:33

And then we put this on it.

1:23:331:23:34

The quick tip next time you're doing the series,

1:23:341:23:37

anyone that's about to join this new series of The Bake Off,

1:23:371:23:42

I always find that Mary Berry likes her brandy.

1:23:421:23:45

Mary Berry likes to start early with the brandy.

1:23:451:23:49

I wasn't going to say that.

1:23:501:23:52

You know, just constantly topping up with Mary.

1:23:521:23:55

-The flask she's got with her, yeah.

-Her blood type is actually vodka.

1:23:551:23:59

-I'm jesting. No, I love Mary, as does the nation.

-Absolute star.

1:23:591:24:04

-What's not to love?

-Well, hopefully she'll be watching this

1:24:041:24:06

and checking to see I'm doing it right.

1:24:061:24:08

What people don't know is that Paul is actually about five foot tall

1:24:081:24:11

and wears a Cuban heel. He's the sort of Tom Cruise of...

1:24:111:24:14

Well, you know, you're friends with Paul, who is a delightful man.

1:24:141:24:17

-He is.

-He's like Thumbelina.

-Thumbelina!

1:24:171:24:19

The Thumbelina of the cake world.

1:24:191:24:23

-We're going to slice this.

-He's going to kill me.

-He is.

1:24:231:24:25

-He's actually going to attack.

-He is.

1:24:251:24:28

Look at that, you could read a newspaper through that.

1:24:281:24:31

-That's the idea.

-I don't know why you'd want to.

1:24:311:24:33

Then we layer this up with more, Mary, if you're watching,

1:24:331:24:36

there you go. And a bit more of this.

1:24:361:24:39

This is hazelnut cream, this is the hazelnut puree we've got on here,

1:24:391:24:43

with icing sugar. You've got to try this.

1:24:431:24:46

-It's fantastic. The secret of this is don't make it too sweet.

-So nice!

1:24:461:24:50

Don't make it too sweet.

1:24:501:24:52

We were talking earlier about your programme

1:24:521:24:54

and we never mentioned the name of it.

1:24:541:24:56

Cos you are too busy taking the Mick out my bandanna.

1:24:561:24:59

It was a loving pastiche. I'm not taking the Mick.

1:24:591:25:02

I've actually managed to burn my arm as well.

1:25:021:25:04

Lightly toasted, the sleeve.

1:25:041:25:06

It's called Heading Out. There'll be a test afterwards, so I'll know.

1:25:061:25:09

And a bit more of this.

1:25:091:25:11

In the fridge, guys, you've got a bowl,

1:25:111:25:14

-of mixture in the fridge

-Let's see.

1:25:141:25:16

If you can grab us that.

1:25:161:25:18

And all we do is... Are you enjoying that?

1:25:181:25:21

That's just whipped cream, icing sugar.

1:25:211:25:24

This is essentially what I do for 10 weeks at the Bake Off,

1:25:241:25:27

I just sit there with a massive mixing bowl and just eat.

1:25:271:25:30

Right.

1:25:301:25:31

-Now, don't worry about this.

-Icing sugar.

1:25:341:25:37

At this stage, all the audience go...

1:25:371:25:40

Don't worry cos we then take this. This is Italian meringue.

1:25:401:25:43

-You can let this go cold if you want.

-Yeah.

1:25:431:25:47

This is Italian meringue and butter whisked into it.

1:25:471:25:51

Do you serve this with a gastric band, this particular recipe?

1:25:511:25:53

It needs a government health warning, I tell you what.

1:25:531:25:56

-It is.

-Now, if you want to ice it, you see...

-What, another layer?

1:25:571:26:02

Well, you can do if you want, but I always think, you know...

1:26:021:26:06

On your show, you'd just go around the edge and make it all fancy.

1:26:061:26:09

This is the sort of stuff people want to do at home

1:26:091:26:11

and you want to just literally... Look at that.

1:26:111:26:14

Pour it over the edge.

1:26:141:26:15

-Like this. Mmmm!

-I'm just actually speechless.

1:26:171:26:20

-Have you got some grated chocolate, please, guys?

-Oh, look!

-Er...

1:26:201:26:23

-We'll use a bit of this.

-We can do some if you want.

1:26:231:26:26

No, just a little bit there.

1:26:261:26:27

The secret of this is this.

1:26:271:26:29

This is meringues.

1:26:291:26:31

-It's very indulgent, isn't it?

-Look at that.

-And marshmallow.

1:26:341:26:37

-What pattern are you going for?

-I'm not, this is just random.

1:26:371:26:41

-Chaos theory.

-No, it's just random.

1:26:411:26:43

That's one too many now.

1:26:431:26:45

Less is more.

1:26:461:26:47

I've got to get it out, I've had to delve into the lake of butter.

1:26:471:26:52

-And then we just put that in there.

-I'm just getting the sugar high now.

1:26:521:26:56

-Really coming up.

-The producer is saying you love your desserts,

1:26:561:26:59

so how do you stay so slim?

1:26:591:27:02

Basically I eat during Bake Off and put on three stone,

1:27:021:27:06

then don't eat for the rest of the year.

1:27:061:27:08

It's like the Blue Peter tortoise,

1:27:081:27:09

I just paint my name in Tippex on the back and go into hibernation.

1:27:091:27:12

-Right, and then...

-Little toadstools.

-Right, watch this.

1:27:121:27:16

-What's going to happen now?

-Watch this.

-I'm watching.

1:27:181:27:21

-I'm literally watching.

-Watch, watch.

1:27:211:27:22

-Watch.

-Very oozy, isn't it?

-That's how it should be.

1:27:221:27:26

Boozy and oozy.

1:27:281:27:30

Ohhh!

1:27:301:27:32

-Look at that!

-Oh, nice!

-And if you want to be a bit fancy...

1:27:321:27:37

-Sprinkles.

-A bit of that on the top.

1:27:381:27:41

That's very decorative. Can have a mushroom?

1:27:431:27:45

You can have a mushroom. Have two, there you go.

1:27:451:27:48

-Right.

-Tell us what you think of that

1:27:481:27:50

cos it's the way you make this cake.

1:27:501:27:52

You could leave that icing to go cold

1:27:521:27:53

and spend a lot more time icing it and all that stuff.

1:27:531:27:56

But I actually like it...

1:27:561:27:57

It's one of those cakes you just want to eat

1:27:571:27:59

-and go back in and have it again.

-It's very nice. It's really nice.

1:27:591:28:02

Well, the key to this is it a twist on an opera obviously,

1:28:021:28:06

but you'd put a chocolate topping over the top of that.

1:28:061:28:09

But I think, with that coating and stuff like that, it's wonderful.

1:28:091:28:13

I love it.

1:28:131:28:14

-Really good.

-Is it a good bake?

-Ask Mary and Paul.

1:28:141:28:18

I'll eat it and say it's delicious. Really good.

1:28:181:28:20

Absolute food heaven for Sue there.

1:28:251:28:27

And who wouldn't love a mountain of sugary goodness? That's all

1:28:271:28:30

we've got time for this week, I'm afraid. I hope you've enjoyed

1:28:301:28:32

taking a look back through the Saturday Kitchen archives

1:28:321:28:35

and some of our favourite moments from years gone by.

1:28:351:28:38

Don't forget, if you want to try any of the studio recipes at home,

1:28:381:28:41

head over to the BBC website. Enjoy the rest of your weekend

1:28:411:28:44

and I'll see you next week.

1:28:441:28:46

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