0:00:02 > 0:00:05Good morning. We've got breakfast, lunch and dinner all sorted for you on today's show,
0:00:05 > 0:00:08as famous faces tuck into inspirational dishes from top chefs,
0:00:08 > 0:00:11as well as another celebrity facing their food heaven or food hell.
0:00:11 > 0:00:14So, forget about the spring cleaning, sit back and relax
0:00:14 > 0:00:17and enjoy another slice of Saturday Kitchen Best Bites.
0:00:37 > 0:00:41Welcome to the show. Now, don't go anywhere for the next 90 minutes,
0:00:41 > 0:00:44as we have been searching through the Saturday Kitchen archives
0:00:44 > 0:00:47to bring you some of our favourite moments from years gone by.
0:00:47 > 0:00:51Coming up, it's dessert time, as funnyman Bradley Walsh enjoys
0:00:51 > 0:00:54coconut panna cotta with blood oranges and mini-doughnuts.
0:00:54 > 0:00:57The Godfather of Gastronomy himself Michel Roux is here
0:00:57 > 0:01:00with a masterclass on scallops.
0:01:00 > 0:01:03He cooks scallops in fish stock with button mushrooms,
0:01:03 > 0:01:05before serving the scallops in their shells
0:01:05 > 0:01:07with duchess potatoes on a bed of couscous.
0:01:07 > 0:01:11The Queen of Curry Madhur Jaffrey is here, with spicy lamb shanks.
0:01:11 > 0:01:14She marinates lamb shanks in yoghurt with a mix of cumin, cloves,
0:01:14 > 0:01:17cinnamon, ginger, garlic and coriander,
0:01:17 > 0:01:20and serves alongside a dill and cardamom rice pilaf.
0:01:20 > 0:01:24And then it's time for another Saturday Kitchen Omelette Challenge,
0:01:24 > 0:01:26as Jun Tanaka takes on Atul Kochhar at the hobs.
0:01:26 > 0:01:28Saturday Kitchen favourite Galton Blackiston is here,
0:01:28 > 0:01:33mixing Japanese and Norfolk cuisine. He sears feather blade of Wagyu beef
0:01:33 > 0:01:35and serves alongside Norfolk new potatoes, kale,
0:01:35 > 0:01:38beetroot puree and crispy shallot rings.
0:01:38 > 0:01:40And actor James Nesbitt faces his food heaven or his food hell.
0:01:40 > 0:01:42Will he get his food heaven -
0:01:42 > 0:01:44aubergine moussaka with sauteed potatoes -
0:01:44 > 0:01:47or his food hell - a simple simnel cake?
0:01:47 > 0:01:49The choice between sweet and savoury, but which one did he get?
0:01:49 > 0:01:53You're going to have to keep watching until the end of the show to find out.
0:01:53 > 0:01:54All of that still to come,
0:01:54 > 0:01:56plus we've been digging through the BBC archives to bring you
0:01:56 > 0:01:59some classic moments from Rick Stein and Keith Floyd.
0:01:59 > 0:02:03But first up, it's over to Donna Hay who's got breakfast all sorted
0:02:03 > 0:02:04with her pancetta baked eggs.
0:02:04 > 0:02:07- Welcome back, Donna. Your second time on the show?- Yes.
0:02:07 > 0:02:10- What are we cooking?- You were really nice to me last time!
0:02:10 > 0:02:11I'm always nice to you.
0:02:11 > 0:02:13I feel you're going to be in trouble today.
0:02:13 > 0:02:16No, not me. It's him over there that you need to worry.
0:02:16 > 0:02:18- Nothing to do with me. - I feel trouble brewing.
0:02:18 > 0:02:21- OK, what are we cooking, then? - Pancetta baked eggs.- Yes.
0:02:21 > 0:02:23I know I offended you, no pastry. But, come on.
0:02:23 > 0:02:26It's the weekend, I'm not going to stuff pastry in these tins.
0:02:26 > 0:02:30Right, OK. Pancetta, so the idea is this is a quiche without the pastry?
0:02:30 > 0:02:33- Yeah.- Right, OK.- Well, sort of. Do you have to say it like that?
0:02:33 > 0:02:35Quiche is so '80s.
0:02:35 > 0:02:38Right. We've got the pancetta here.
0:02:38 > 0:02:42We've got the pancetta. You know what, I'm going to halve some of it.
0:02:42 > 0:02:45At home I do it with round pancetta, which I just pop straight in.
0:02:45 > 0:02:48- We can get round pancetta. - OK. Well, that's a lot simpler.
0:02:48 > 0:02:51But, for this one, just two little pieces in the bottom.
0:02:51 > 0:02:54Then get one of the whole ones and twist it around the sides.
0:02:54 > 0:02:57So, as long as you've roughly lined the tin,
0:02:57 > 0:02:59it's no big deal if there's holes in it.
0:02:59 > 0:03:01It's just to go around the outside.
0:03:01 > 0:03:04And when that bakes, it becomes nice and crunchy and crisp.
0:03:04 > 0:03:06Important to use a metal tin for this, then?
0:03:06 > 0:03:08I like to use a metal tin.
0:03:08 > 0:03:10It makes sure the pancetta goes crunchy and brown.
0:03:10 > 0:03:13But you can't use bacon, just pancetta? That's the key, I suppose.
0:03:13 > 0:03:17Well, I think bacon might be a bit thick. Can you get nice, thin bacon?
0:03:17 > 0:03:19So you want me to make the royale mix, not the quiche mix?
0:03:19 > 0:03:23The royale mix which is eggs, medium eggs.
0:03:23 > 0:03:26- Three eggs.- Three of these, yeah.
0:03:26 > 0:03:28A little bit of cream, because I want it nice and creamy,
0:03:28 > 0:03:30you know, velvety in the centre.
0:03:30 > 0:03:34- Little bit? - So, a little bit of cream.
0:03:34 > 0:03:38Some Parmesan cheese, there you go. Grated over there.
0:03:38 > 0:03:40Tell us about yourself, then. Was it...?
0:03:40 > 0:03:45Were you a chef first, or were you an enthusiastic cook, or...?
0:03:45 > 0:03:48- How did you get into it? - I was an enthusiastic cook.
0:03:48 > 0:03:51My two older sisters, out of necessity, made me cook.
0:03:51 > 0:03:52Right.
0:03:52 > 0:03:55So that's really how I got into it, then I turned it into my career,
0:03:55 > 0:03:58but I'm really a home economist by trade.
0:03:58 > 0:04:01- That's where you trained, was it? - Yeah... You know what?
0:04:01 > 0:04:04To tell you the truth, I was too scared to become a chef,
0:04:04 > 0:04:06I was scared of you big boys.
0:04:06 > 0:04:09Pushing me around in the kitchen. I was, I was horrified.
0:04:09 > 0:04:12- I don't know about that. - NICK NAIRN: Pussycats.
0:04:12 > 0:04:13- Every one of us!- Yeah, yeah.
0:04:13 > 0:04:16- That's how I would describe you, Nick!- Never lost my temper ever.
0:04:16 > 0:04:17Yeah, pussycat!
0:04:17 > 0:04:19So a home economist and then, what was it...?
0:04:19 > 0:04:22You wrote one book, and then it progressed from there, or...?
0:04:22 > 0:04:26I started writing recipes for magazines, but I really enjoyed the food styling...
0:04:26 > 0:04:28Back when I started - I'm sounding really old -
0:04:28 > 0:04:31but cooking at home was kind of a bit shunned upon,
0:04:31 > 0:04:33it was all about getting cool takeaway
0:04:33 > 0:04:34and not cooking at all.
0:04:34 > 0:04:37So, I just decided that I needed to write really simple fresh recipes...
0:04:37 > 0:04:40- Right.- ..that people could achieve at home, so...
0:04:40 > 0:04:43And that's how it all started,
0:04:43 > 0:04:45cos it's gone on to be hugely popular, cos...
0:04:45 > 0:04:47How many cook books are you on now? How many...?
0:04:47 > 0:04:50I don't know...16, something.
0:04:50 > 0:04:5216 cook books, 4 million cook books,
0:04:52 > 0:04:55but the other thing that's huge is this magazine.
0:04:55 > 0:04:57- Tell us about that. - Yeah, that's been enormous.
0:04:57 > 0:04:59The day before I got on the plane to come over here,
0:04:59 > 0:05:02we'd just put the 50th issue to the printers, so...
0:05:02 > 0:05:04- Yeah.- ..that's been fantastic.
0:05:04 > 0:05:06Subscribers in, you know,
0:05:06 > 0:05:10a crazy amount of countries all over the world, so it's good fun.
0:05:10 > 0:05:13- Fun working on a mag.- Fantastic. There you go.- Thank you.
0:05:13 > 0:05:17- There's your "royale" mixture. - I'm just going to pop that in there.
0:05:17 > 0:05:20And I really like the addition of all that fresh basil,
0:05:20 > 0:05:23because I am channelling spring, sunny weather,
0:05:23 > 0:05:26and I think the basil just makes it nice and fresh and zingy.
0:05:26 > 0:05:28You don't have to grease these moulds or anything?
0:05:28 > 0:05:31- No, it just pops out, cos it's nonstick.- OK. In the oven.
0:05:31 > 0:05:34- In the oven - are you going to do that for me?- I'll do that.
0:05:34 > 0:05:39- What temperature's that going in at? - Oh, 350 something.- "350 something"?
0:05:39 > 0:05:42- Details, details, James! - For some amount of time!
0:05:42 > 0:05:44Some amount of time, something or other.
0:05:44 > 0:05:48350 something, they go in for some amount of time and they come out like this.
0:05:48 > 0:05:50And don't forget that all today's studio recipes,
0:05:50 > 0:05:53including this one from Donna, are on our website.
0:05:53 > 0:05:57Go to bbc.co.uk/saturdaykitchen.
0:05:57 > 0:06:01For dishes from our previous shows, bbc.co.uk/recipes.
0:06:01 > 0:06:03Look at those, they're like little souffles, lovely.
0:06:03 > 0:06:07There you go. Right, peas you popped in boiling water.
0:06:07 > 0:06:10Yeah, just frozen peas. A lot easier.
0:06:10 > 0:06:13But I just want to refresh them and take the frozenness out of them
0:06:13 > 0:06:15without them cooking, really, cos I want them to have as much...
0:06:15 > 0:06:17- Is that over to me, then? - Over to you.
0:06:17 > 0:06:21So they got drained off, and then you want them in ice-cold water?
0:06:21 > 0:06:24Yes, then a little bit of leaf spinach.
0:06:24 > 0:06:28But do you do your own photography as well for these books, or...?
0:06:28 > 0:06:30No, I don't do the photography, but I do the styling.
0:06:30 > 0:06:32- You do the whole styling for it as well?- Yeah.
0:06:32 > 0:06:36There you go. And the ethos of these recipes, are they...?
0:06:36 > 0:06:40Cos you've got a new one coming up, the new book now?
0:06:40 > 0:06:43No, but I'm sure I could write one for you later.
0:06:43 > 0:06:47- "Donna has a new cook book out." - Oh, that one. Sorry.- "That one"?
0:06:47 > 0:06:51Oh, it's one of the 16! No Time To Cook.
0:06:51 > 0:06:54It came out last year, but I was a bit slow getting up here with it, so...
0:06:54 > 0:06:57- Yes, No Time To Cook. - Yeah, which is...
0:06:57 > 0:07:00Which has got a lovely ethos of busy people, so one pot, one pan,
0:07:00 > 0:07:03one roasting dish, so slow on the washing up as well.
0:07:03 > 0:07:06- Have you got my peas? - I've got your peas.
0:07:06 > 0:07:10- Do you want me to take...the things out the spinach?- No, I don't!
0:07:10 > 0:07:12- Why not?- Cos it's edible and it's got a nice crunch.
0:07:12 > 0:07:16- Look, that's no food stylist. Look at that!- OK, all right.
0:07:16 > 0:07:20A big burly boy doing that!
0:07:22 > 0:07:25So, we've got lots of mint leaves, and I like to keep them whole,
0:07:25 > 0:07:27because I like a big punch of flavour when you eat it.
0:07:27 > 0:07:30And then you're going to make me some dressing.
0:07:30 > 0:07:32I just want some olive oil and lemon juice soaking it up.
0:07:32 > 0:07:35- Olive oil and lemon juice? Right, OK.- Really simple.
0:07:35 > 0:07:38- So they've had boiling water poured over them?- Yeah.
0:07:38 > 0:07:43- Do you want pips in here?- No! No. - Lemon, no?- No, I don't think so.
0:07:43 > 0:07:46- Rustic. Right, so lemon and olive oil?- Yes, please.
0:07:46 > 0:07:51Just something simple. Then we'll pop a little bit more mint on this.
0:07:51 > 0:07:55- You want some seasoning in there? - Yes, please.- A bit of black pepper.
0:07:55 > 0:07:58Now, you said these were great for picnics.
0:07:58 > 0:08:00Yeah, I love taking these on a picnic. You know why?
0:08:00 > 0:08:03Because you can just wrap this in a tea towel
0:08:03 > 0:08:05and take it in its own little portable dish.
0:08:05 > 0:08:10- Arrives there in style. - Wrap it in a tea towel? You're going to wrap it in a...sleeping bag,
0:08:10 > 0:08:12the weather we've been having over here!
0:08:12 > 0:08:14To keep that thing warm.
0:08:15 > 0:08:17A little bit of dressing over the top.
0:08:17 > 0:08:20- Donna, you can drizzle the dressing over, cos I daren't touch it. - Really?
0:08:20 > 0:08:23- Yeah, go on.- Do I scare you that much?- No, you don't scare me.
0:08:23 > 0:08:27- There we go.- A little drizzly, drizzly dressing.
0:08:27 > 0:08:29And these are great, aren't they? As you say, nice and crisp.
0:08:29 > 0:08:33Lovely and soft in the centre. Remind us what that is again.
0:08:33 > 0:08:37It's baked pancetta eggs with a spinach, pea and feta salad.
0:08:37 > 0:08:40- See, I wasn't scary, was I? - A little bit.- Check that out.
0:08:45 > 0:08:48Looks absolutely delicious, I have to say.
0:08:48 > 0:08:51And that little home economist touch works.
0:08:51 > 0:08:55There you go, have a seat over here. There you go, Sue. Dive into that.
0:08:55 > 0:08:58- Oh, gosh. That looks so beautiful. - The food just keeps coming.
0:08:58 > 0:09:02These are a great idea. They're nice and light.
0:09:02 > 0:09:06It's simple, it's for breakfast food, brunch food, picnic food.
0:09:06 > 0:09:09- Put some toast on it.- Nick's thinking that's on his cafe menu.
0:09:09 > 0:09:12I do, and I love the idea of just wrapping the thing in a duvet
0:09:12 > 0:09:15and taking it away for a picnic, you know,
0:09:15 > 0:09:17for that sunny day that we get twice a year.
0:09:17 > 0:09:19Exactly! In Scotland.
0:09:19 > 0:09:21But the idea of these...
0:09:21 > 0:09:24They puff straight up, and it keeps them nice and light.
0:09:24 > 0:09:27I've just got to have some of this mint and peas.
0:09:27 > 0:09:29Don't forget the spinach
0:09:29 > 0:09:32with the nice stalk bits in there, perfectly placed.
0:09:32 > 0:09:35- Happy with that? - Oh, that's beautiful.
0:09:35 > 0:09:36They're fantastic.
0:09:36 > 0:09:39Just pour boiling water onto the frozen peas,
0:09:39 > 0:09:42then strain them and use them straightaway.
0:09:42 > 0:09:45That's the key to all that, and it's also the same thing for broad beans.
0:09:45 > 0:09:48Such a brilliant store cupboard standby.
0:09:48 > 0:09:49Something you have in the freezer,
0:09:49 > 0:09:52it's as good as anything you'll get from the garden.
0:09:52 > 0:09:56Other flavourings that could be put in there? Give them some inspiration. Other than basil.
0:09:56 > 0:09:58Oh, goodness. Well, any kind of soft herb. Parsley...
0:09:58 > 0:10:01- Coriander work in there? - Ooh, not with eggs.
0:10:01 > 0:10:03I don't like coriander with eggs. Chives...
0:10:03 > 0:10:06Nick! Coriander doesn't work!
0:10:06 > 0:10:08What do I...? I've only written 13 books.
0:10:08 > 0:10:11Oh, well, there you go. When you've done 16, you know what you're talking about, eh?
0:10:16 > 0:10:18An excellent brunch dish from Donna there,
0:10:18 > 0:10:20and a great way to kick-start your day.
0:10:20 > 0:10:23Coming up, Bradley Walsh is served coconut panna cotta
0:10:23 > 0:10:25with blood orange and mini-doughnuts,
0:10:25 > 0:10:28but first it's over to Rick Stein who's in India, taking it easy,
0:10:28 > 0:10:31as someone else is doing all the cooking for a change.
0:10:33 > 0:10:35Popular holiday destinations
0:10:35 > 0:10:38mark out, I think, great chunks of social history.
0:10:39 > 0:10:43Package deals to Spain, villas in Tuscany,
0:10:43 > 0:10:47gites in the Perigord, and now, I think, this is probably the latest,
0:10:47 > 0:10:51rice barges with all mod cons in Kerala.
0:10:51 > 0:10:54Cruising through palm-fringed backwaters
0:10:54 > 0:10:56with full air conditioning,
0:10:56 > 0:10:59your very own cook, sun deck and balcony.
0:10:59 > 0:11:02They once brought rice from the paddies inland.
0:11:02 > 0:11:05Who'd have thought, what a leap in imagination, they'd be taking
0:11:05 > 0:11:08honeymoon couples on the holiday of a lifetime?
0:11:11 > 0:11:15I suppose this is what Kerala's all about. Going in a boat
0:11:15 > 0:11:19up and down the backwaters. It's a bit like the exotic version
0:11:19 > 0:11:21of the Norfolk Broads, I was thinking.
0:11:21 > 0:11:24You know, you've got these sort of wide rivers going into big lakes.
0:11:24 > 0:11:28But looking around, it just sums up Kerala to me,
0:11:28 > 0:11:32because, I know I use this word a bit too often, fecundity,
0:11:32 > 0:11:34but, it is so fertile.
0:11:40 > 0:11:43I can watch fishermen all day long.
0:11:43 > 0:11:46It's timeless, basic and magical.
0:11:46 > 0:11:51This guy's catching the most popular fish here, it's called karimeen.
0:11:51 > 0:11:55And lots of little cafes along the backwaters serve it with masala.
0:11:58 > 0:12:00Well, we just stopped off for a coffee
0:12:00 > 0:12:02from filming them catching karimeen,
0:12:02 > 0:12:05the famous fish of the Keralan backwaters,
0:12:05 > 0:12:07and they just said, "Would you like something to eat?"
0:12:07 > 0:12:09So, I just had a look at this.
0:12:09 > 0:12:12I mean, it's such a lovely advertisement menu.
0:12:12 > 0:12:15So, I said, "Can we have some karimeen fry, please?"
0:12:15 > 0:12:17So, I'm really looking forward to that.
0:12:17 > 0:12:20They said, "Would you like some prawns too?"
0:12:20 > 0:12:22So, these are the prawns.
0:12:22 > 0:12:24I mean... Call that...
0:12:24 > 0:12:27I mean, this is a Bobby Dazzler of a prawn!
0:12:27 > 0:12:29So, I said to them, "Is there any chance we can film them?"
0:12:29 > 0:12:33Because, you know, it would be so good to be out there watching them come.
0:12:33 > 0:12:35And they said, "Well, they only do them at night."
0:12:35 > 0:12:38Well, we can't film that, because you wouldn't be able to see 'em.
0:12:38 > 0:12:40So, we said, "Well, do you fancy cooking some for us as well?"
0:12:40 > 0:12:43So, we're going to have them fried!
0:12:43 > 0:12:47I was a bit peckish, so they ended up making two dishes for me,
0:12:47 > 0:12:49starting with these giant prawns
0:12:49 > 0:12:53that were fried with onions, tomatoes and curry leaves.
0:12:53 > 0:12:56When the prawns have taken on colour,
0:12:56 > 0:12:59he puts in freshly ground garam masala,
0:12:59 > 0:13:03ground cumin, turmeric and more curry leaves.
0:13:03 > 0:13:05I think this is a prawn curry
0:13:05 > 0:13:09by which other prawn curries may be measured.
0:13:09 > 0:13:11What they're doing now is cooking the karimeen fry.
0:13:11 > 0:13:15That's the one that's just coated in the masala with cornflour,
0:13:15 > 0:13:18and in the masala we've got garlic, ginger, chilli,
0:13:18 > 0:13:20ground pepper, cumin, turmeric,
0:13:20 > 0:13:23cornflour and lemon juice.
0:13:23 > 0:13:26You won't be able to get the karimeen at home,
0:13:26 > 0:13:29but it would work really well with bass or bream. And, of course,
0:13:29 > 0:13:35what's really important, it's got to be fried in coconut oil.
0:13:35 > 0:13:39The guy helping us out here on the backwaters is Floyd.
0:13:39 > 0:13:40No, not that one!
0:13:40 > 0:13:43But he was brought up here and he's also a chef.
0:13:43 > 0:13:46He worked in the Middle East in Bahrain.
0:13:46 > 0:13:49Any food in Kerala, if you go to any house,
0:13:49 > 0:13:52they don't serve you with a fork or knife or spoon,
0:13:52 > 0:13:54you have to eat it with your hand.
0:13:54 > 0:13:57- Let's go then. You start. - You start from here.
0:13:57 > 0:13:58Let's just see what it's like.
0:14:01 > 0:14:03Mmm, what a good fish!
0:14:03 > 0:14:08And this...this fish, the karimeen, is the most famous fish in Kerala.
0:14:08 > 0:14:10Yeah, sure, it's the famous fish in Kerala.
0:14:10 > 0:14:15You can go anywhere in Kerala and...but most in Alleppey, you come to Alleppey...
0:14:15 > 0:14:17- Yeah.- ..they ask for karimeen.
0:14:17 > 0:14:19Tell me this, what dish would you be most homesick for
0:14:19 > 0:14:22when you were cooking over in Arabia?
0:14:22 > 0:14:28The dish which makes me homesick, which I feel like eating...
0:14:28 > 0:14:32- Yeah.- ..is fish molee and prawn curry,
0:14:32 > 0:14:35because whenever I leave Bahrain, before I could leave there,
0:14:35 > 0:14:37I call my mother and I tell her,
0:14:37 > 0:14:39- "Mummy, I want this dish." - HE LAUGHS
0:14:39 > 0:14:41So, she keeps it ready for me.
0:14:41 > 0:14:44I can see what Floyd means.
0:14:44 > 0:14:47This prawn curry certainly didn't disappoint.
0:14:47 > 0:14:51It was bursting with the flavours of pepper, chilli, cumin
0:14:51 > 0:14:55and the restaurant's home-made garam masala.
0:14:57 > 0:14:59Words fail me. I mean,
0:14:59 > 0:15:01just looking at those prawns when they were raw,
0:15:01 > 0:15:05I was just thinking, "This is going to be fabulous."
0:15:05 > 0:15:10I mean, I just love seafood, and...that is...spectacular.
0:15:13 > 0:15:17THEY SPEAK IN OWN LANGUAGE
0:15:17 > 0:15:19Toddy is very important in Kerala.
0:15:19 > 0:15:21It's not just for the tourists.
0:15:21 > 0:15:26The toddy shops are to the locals what our local is to us.
0:15:29 > 0:15:33The toddy comes from the nectar of the coconut palm bud.
0:15:33 > 0:15:35And this is a bit complicated,
0:15:35 > 0:15:40so bear with me, as I had a couple of glasses of this magic nectar
0:15:40 > 0:15:42before witnessing this!
0:15:42 > 0:15:45First of all, this chap climbs the palm
0:15:45 > 0:15:48and then beats one of these huge buds
0:15:48 > 0:15:51in order to get the sap to rise.
0:15:53 > 0:15:58And then it looks like he's already cut off the top of one bud,
0:15:58 > 0:16:01which he rubs with a bit of mud.
0:16:01 > 0:16:05This, I was told, promotes the rise of the nectar, which starts to drip
0:16:05 > 0:16:11almost straightaway and that's captured in the clay pot.
0:16:11 > 0:16:12It's then left overnight
0:16:12 > 0:16:14and collected first thing in the morning.
0:16:14 > 0:16:16It'll start to ferment straightaway
0:16:16 > 0:16:18and by lunch time will be quite alcoholic
0:16:18 > 0:16:22and yet quite pleasant to drink.
0:16:23 > 0:16:26But towards the end of a hot afternoon,
0:16:26 > 0:16:28it'll be absolutely lethal!
0:16:28 > 0:16:31Floyd the chef and my guide here
0:16:31 > 0:16:34insisted that I visit a local toddy shop.
0:16:34 > 0:16:37He said, "You can't say you've been to Kerala
0:16:37 > 0:16:39"without having a glass of toddy."
0:16:39 > 0:16:41To which I replied, "Well, all right, then!"
0:16:43 > 0:16:46- Before you can drink the toddy... - Yeah.
0:16:46 > 0:16:48..you have to pour a little bit first.
0:16:48 > 0:16:50Oh, I thought we were supposed to be drinking out of this, Floyd.
0:16:50 > 0:16:52- Yes, just a little bit.- Yeah, OK.
0:16:52 > 0:16:55You wash it, you wash it and just...
0:16:55 > 0:16:58That's the style before you can drink the toddy.
0:16:58 > 0:17:00- Right, that... So.- So, now...
0:17:00 > 0:17:02- How much do you put in there, then?- Yeah, you put full.
0:17:05 > 0:17:07- And the first glass...- Yeah.
0:17:07 > 0:17:08..you have to take it full.
0:17:08 > 0:17:12Oh, I've never tasted it before, what if I don't like it?
0:17:12 > 0:17:14You have to!
0:17:14 > 0:17:15- If you're in a toddy shop... - I have to!
0:17:15 > 0:17:18..empty the glass, you have to. It goes like this.
0:17:18 > 0:17:19- Cheers!- Cheers!
0:17:27 > 0:17:31- Crikey, that's not bad actually! - That is...
0:17:31 > 0:17:35Once you start with the toddy, it's starting...trouble.
0:17:35 > 0:17:37THEY LAUGH
0:17:37 > 0:17:39It's like the engine.
0:17:39 > 0:17:41- Right, you've got to... - You got to make...
0:17:41 > 0:17:43- ..fill the carburettor up... - Yeah, and then,
0:17:43 > 0:17:44- by the time you start it...- Yeah.
0:17:44 > 0:17:46..you keep on going.
0:17:46 > 0:17:48Phwoar!
0:17:52 > 0:17:53HE SNORES
0:17:53 > 0:17:55SNORING
0:18:01 > 0:18:03That's what happens when you have too much toddy, you see,
0:18:03 > 0:18:04there you go!
0:18:04 > 0:18:07Now, Rick was in Kerala, which translates as "land of the coconut trees".
0:18:07 > 0:18:10Now, coconut is such a versatile ingredient for savoury
0:18:10 > 0:18:12and sweet dishes, and I'm going to use it to make this dish.
0:18:12 > 0:18:14It's a great dessert.
0:18:14 > 0:18:15It's a coconut panna cotta,
0:18:15 > 0:18:17and I'm going to use it with blood oranges,
0:18:17 > 0:18:19which are in season now, which are fantastic,
0:18:19 > 0:18:21make a little Suzette sauce to go with it, and some little
0:18:21 > 0:18:24doughnuts, which I think go fantastically well with panna cotta.
0:18:24 > 0:18:27So, first off we're going to throw in some sugar into here.
0:18:27 > 0:18:29Now, this is a simple little Suzette sauce.
0:18:29 > 0:18:31So, Suzette sauce is a little bit of brandy,
0:18:31 > 0:18:34or you can use Armagnac, and then we've got some of this
0:18:34 > 0:18:37orange liqueur, these blood oranges, which are fantastic.
0:18:37 > 0:18:40- When you cut them open, look at those.- Oh, yeah.
0:18:40 > 0:18:42Now, I said they're used for a lot of savoury dishes.
0:18:42 > 0:18:45One of the most famous sauces with this is called a Maltaise,
0:18:45 > 0:18:48which is Hollandaise sauce with blood orange juice added to it.
0:18:48 > 0:18:51Which is great with some poached salmon or asparagus,
0:18:51 > 0:18:54which it would be really nice with as well, with orange, wonderful.
0:18:54 > 0:18:56But with this one we're just going to use a touch of lemon,
0:18:56 > 0:18:58just to give it a bit of sharpness, and warm this up.
0:18:58 > 0:19:01Now, with our panna cotta, we throw in some double cream.
0:19:02 > 0:19:05Panna cotta is basically just a set cream,
0:19:05 > 0:19:08but we're going to flavour this with some vanilla, so when you
0:19:08 > 0:19:11take the vanilla, Bourbon vanilla, which comes from Madagascar,
0:19:11 > 0:19:12big, fat vanilla pod,
0:19:12 > 0:19:16you should be able to bend the pods like that, not sort of snap.
0:19:16 > 0:19:19And then what we do is we take out the vanilla seeds, throw that
0:19:19 > 0:19:22into the cream, and then I've got a mixture of this gelatine.
0:19:22 > 0:19:25This is leaf gelatine, which is in cold water left to soak.
0:19:25 > 0:19:27And then we've got coconut milk and buttermilk.
0:19:27 > 0:19:30Buttermilk adds a little sharpness to the panna cotta as well.
0:19:30 > 0:19:32So, that's that one. All right?
0:19:33 > 0:19:37Yeah, no, good, yeah. I'm absolutely fascinated, actually, yeah.
0:19:37 > 0:19:39- Happy with that?- Yeah, no, really good.
0:19:39 > 0:19:41- Now, it's got to be the... - Is it fattening?- Is it fattening?
0:19:41 > 0:19:43- Yeah.- Er, yes.
0:19:43 > 0:19:45Cos I was looking at Paul. Do you eat your own food, Paul?
0:19:45 > 0:19:48- There's nothing of you. - Yeah, yeah. I have hollow legs.
0:19:48 > 0:19:52It just doesn't stick to me. I've got my dad's genetics and...
0:19:52 > 0:19:53- Right, yeah, yeah.- Yeah.
0:19:53 > 0:19:55Right, so, when you add the alcohol to this,
0:19:55 > 0:19:56you've got to really watch it.
0:19:56 > 0:19:59Be particularly careful with the orange liqueur, this stuff.
0:19:59 > 0:20:01- It's like rocket fuel when you put it...- Is it going to blow up?
0:20:01 > 0:20:05It literally will fry up. So, add a little bit of colour to the sugar.
0:20:05 > 0:20:07And you want the colour to add, well,
0:20:07 > 0:20:09the flavour to the sauce as well.
0:20:09 > 0:20:11So, you basically just take it off the heat,
0:20:11 > 0:20:13- you add a little bit of brandy... - Go on, James!
0:20:13 > 0:20:15Now, this'll flame a bit, but not as much as this stuff.
0:20:15 > 0:20:18This is like rocket fuel, so, careful with this one.
0:20:19 > 0:20:22Do you think there was a girl called Suzette that that was invented for?
0:20:22 > 0:20:25- What's that?- Do you think there was a girl called Suzette?
0:20:25 > 0:20:26I think there probably was.
0:20:26 > 0:20:29- You know, there was bound to be, you know?- Probably was.
0:20:29 > 0:20:32- In we go with the...- Like peach Melba.- ..blood oranges.- Yeah, yeah.
0:20:32 > 0:20:36- Tarte Tatin, the Tatin sisters. - Who's Mrs Tatin?
0:20:36 > 0:20:39They were a couple of old dames that lived in France somewhere.
0:20:39 > 0:20:41- Really?- Yes.
0:20:41 > 0:20:43And the tart fell out when it came out of the oven,
0:20:43 > 0:20:45fell upside down, hence the word tarte Tatin,
0:20:45 > 0:20:47- that's where it comes from, upside-down apple tart.- Oh. Very good.
0:20:47 > 0:20:49Bit like scad the beggars.
0:20:49 > 0:20:52Yeah, exactly. You need all these questions on The Chase, you see.
0:20:52 > 0:20:54I do, that's exactly where I need them, yeah.
0:20:54 > 0:20:58Cos it's the only questions that I would actually get right if I was ever on that...
0:20:58 > 0:21:00I mean, that is an incredible phenomenon, really.
0:21:00 > 0:21:02What are you now, seventh series, eighth series of The Chase?
0:21:02 > 0:21:05- Something like that, yeah.- It's still getting huge viewing figures.
0:21:05 > 0:21:07Yeah, it's great, I have to say, it's really good.
0:21:07 > 0:21:09I mean, people often ask me, you know,
0:21:09 > 0:21:11"Do you want to come down to the pub quiz?" and stuff like that.
0:21:11 > 0:21:13"You must be good." But it's not like that for me.
0:21:13 > 0:21:16I'm sort of running the show, so it goes in one ear and out the other.
0:21:16 > 0:21:18I'm not really, I'm not...
0:21:18 > 0:21:21It's about having a great memory for names and numbers
0:21:21 > 0:21:23and stuff like that as well, so I'm not brilliant with that.
0:21:23 > 0:21:28- Cos, yeah, I mean, you've done a variety quiz shows that you've been a part of.- Yeah.
0:21:28 > 0:21:30Is that one of your favourites?
0:21:30 > 0:21:32Is that the one that feels right for you, The Chase?
0:21:32 > 0:21:34Yeah, The Chase especially.
0:21:34 > 0:21:37I mean, it was a nice format and I just sat,
0:21:37 > 0:21:40I literally sat in an office and someone at ITV,
0:21:40 > 0:21:42Di Howie, gave me, and Ali Sharman, gave me a piece
0:21:42 > 0:21:45of A4 paper and said, "What do you think of the rules of that?"
0:21:45 > 0:21:48- I said, "Yeah, it looks good." - "We're going to do an office run-through."
0:21:48 > 0:21:52- And I did it.- And I started with a couple of the Chasers in an office run-through, gave them
0:21:52 > 0:21:54a couple of nicknames, and we were up and running.
0:21:54 > 0:21:58And I literally became part of the contestant,
0:21:58 > 0:22:03I literally was the contestant's mate, basically, in the first run-through
0:22:03 > 0:22:06and it sort of stuck, and so we were against the Chasers...
0:22:06 > 0:22:08See, if there's got to be one that's brought back it's got to be
0:22:08 > 0:22:12- Bullseye, hasn't it?- Yeah. - I mean, that was the ultimate to me.
0:22:12 > 0:22:16- Yeah, did you like darts though? - Well, yeah, but you won a rubber Bully,
0:22:16 > 0:22:20which was pretty pointless, and also you won a boat when you lived in, sort of, Birmingham.
0:22:20 > 0:22:21BRADLEY LAUGHS
0:22:21 > 0:22:24Which I thought was just... I thought it was "this is what you could have won."
0:22:24 > 0:22:26So they rubbed it in even more. I thought it was...
0:22:26 > 0:22:29Yeah, I see what you're saying, yeah, but, you know, game shows,
0:22:29 > 0:22:31I mean, they're all sort of a reinvention,
0:22:31 > 0:22:34pretty much of a muchness, a reinvention of something...
0:22:34 > 0:22:37Well, you've done so many different things as well, particularly,
0:22:37 > 0:22:41- I mean, now Law and Order: UK.- Yeah. - Fantastic to be a part of that.
0:22:41 > 0:22:44Yeah, well, that's, we're in our eighth series of that,
0:22:44 > 0:22:47I think, now, so that's good. That was...
0:22:47 > 0:22:50I'm really pleased to be part of that.
0:22:50 > 0:22:52Cos, I mean, in America it's massive.
0:22:52 > 0:22:54Well, I think we're the only franchise running
0:22:54 > 0:22:58now at the moment, because it made 420-odd episodes in the States
0:22:58 > 0:23:02and then they took it off, but there are other guises it runs in,
0:23:02 > 0:23:06like SVU, Law and Order: SPU, and Law and Order: Criminal Intent,
0:23:06 > 0:23:09but I think we're probably the only franchise running.
0:23:09 > 0:23:14And our show gets dubbed into French and Portuguese, I think, and Italian, German...
0:23:14 > 0:23:16Cos if you've never seen the US version, anybody out there,
0:23:16 > 0:23:19- it's kind of the same format, isn't it, really?- Yeah.
0:23:19 > 0:23:22It's the way that it's edited as well. Tell us a bit about it.
0:23:22 > 0:23:24Well, it's quick. I mean, it's the whole thing.
0:23:24 > 0:23:28It's, sort of, the crime, we catch the perpetrator pretty quickly.
0:23:28 > 0:23:31And then it's not really a whodunnit,
0:23:31 > 0:23:33but it's purely and simply the fact that then we've got to
0:23:33 > 0:23:36take them to court and see how the judicial system puts them away.
0:23:36 > 0:23:40Sometimes they get off and sometimes we put them away.
0:23:40 > 0:23:44But strangely enough, most of the stories in its original guise
0:23:44 > 0:23:46came from the front pages of the New York Times.
0:23:46 > 0:23:50Dick Wolf himself would read the front pages, write the story,
0:23:50 > 0:23:51go away with his writers,
0:23:51 > 0:23:54write the story that concerned that particular headline.
0:23:54 > 0:23:58So, basically they were all pretty much true to life, you know.
0:23:58 > 0:24:04- Cos it is one of these shows that, particularly I think, in the UK we've improved.- Oh, right.
0:24:04 > 0:24:07Well, do you think we've taken an American show? It's difficult for you to say that,
0:24:07 > 0:24:09but it's one of those things that, you know,
0:24:09 > 0:24:12you start off with an American show, because they kind of ruin ours.
0:24:12 > 0:24:15- Well, I don't know about that... - It's like that Office sort of stuff.
0:24:15 > 0:24:18Well, I've never seen it, so I can't comment, but I...
0:24:18 > 0:24:19LAUGHTER
0:24:19 > 0:24:22- He's sitting on the fence here, you see.- Come on, Bradley, get off.
0:24:22 > 0:24:25I think it's like American cars, you see, we make them better.
0:24:25 > 0:24:27I'm not, I'm not sitting on any fence. Seriously, I hadn't seen it.
0:24:27 > 0:24:30I hadn't even seen the American Law and Order. I hadn't even seen it.
0:24:30 > 0:24:32Dick Wolf, we was at dinner one night and he said to me,
0:24:32 > 0:24:34"Brad, what did you think of the American show?"
0:24:34 > 0:24:37And I went, "I've got to be honest with you, Dick, I've never seen it."
0:24:37 > 0:24:40And he went, "Well, maybe that's good, so then you're not taking on
0:24:40 > 0:24:43- "board the way it was done and you're bringing it from a fresh side."- Yours is better.- Yeah.
0:24:43 > 0:24:45So, it was pretty good.
0:24:45 > 0:24:48I mean, I'm basically playing the part that Jerry Orbach played,
0:24:48 > 0:24:53Lenny Briscoe in the original series of the American show, but it's been great.
0:24:53 > 0:24:57I mean, it was a time, when I first turned up for rehearsals,
0:24:57 > 0:25:02this is in 2008, that I'd just left, not been, I'd been out of another show,
0:25:02 > 0:25:08come into Law and Order, and I was told not to smile at all by the show runner,
0:25:08 > 0:25:12scripter head and the director, because Jamie Bamber who
0:25:12 > 0:25:15was my partner at the time, he said, "No, he's the alpha male,
0:25:15 > 0:25:21"he's the grin, you know, for the ladies to see. You're the grisly old cop."
0:25:21 > 0:25:24And it was great. And it was like, I thought, "Oh, brilliant, something different."
0:25:24 > 0:25:28Cos I'd played Danny Baldwin in Coronation Street, I was Jack the lad and then...
0:25:28 > 0:25:31So, we get to Law and Order and it's knocked out of you,
0:25:31 > 0:25:34and then we put the mac on, the glasses and the slicked-down hair,
0:25:34 > 0:25:37and it's a really nice part to play, actually, very understated.
0:25:37 > 0:25:39But looking at all the stuff that you've done, I mean,
0:25:39 > 0:25:42this is a far cry from your first career as a professional footballer.
0:25:42 > 0:25:46Well, actually, my first career was at Rolls-Royce in Leavesden in
0:25:46 > 0:25:49Watford, I used to build helicopter engines for the Ministry of Defence.
0:25:49 > 0:25:52- That's what I used to do. - He's making all this up.
0:25:52 > 0:25:54This can't be true.
0:25:54 > 0:25:55LAUGHTER
0:25:55 > 0:26:00- It can't be. Your life's not real. - I left school, I left school... - That's unbelievable.
0:26:00 > 0:26:04I left school, Francis Combe Secondary Modern, a comprehensive.
0:26:04 > 0:26:08And my dad, I said, "I don't know what to do," cos I was going to, playing football locally,
0:26:08 > 0:26:12and my dad said, "Well, listen, why don't you go to the factory?"
0:26:12 > 0:26:14Which is literally the Harry Potter film studios now.
0:26:14 > 0:26:18And it was literally at the top of our road and I said, "OK, fair enough."
0:26:18 > 0:26:24I only needed a minimal amount of qualifications to get in at floor level,
0:26:24 > 0:26:28and then Rolls-Royce put me through their technical school and I went to college with them.
0:26:28 > 0:26:30And came out the other end a jet engineer.
0:26:30 > 0:26:34If someone had told you your life's going to be like that, you would go, "You're crazy."
0:26:34 > 0:26:39And then I was seen playing for my mum's hospital side on the Saturday, I played for the county football
0:26:39 > 0:26:44and stuff like that, and I was seen playing, and they said to me, Brentford had been watching,
0:26:44 > 0:26:47and they said, "Do you want to play on Monday night against Southend United?"
0:26:47 > 0:26:50And I said, "Yeah," and I scored the winner and signed on straight after that.
0:26:50 > 0:26:53- Have you ever seen James play football?- No, no.- He's fantastic.
0:26:53 > 0:26:55LAUGHTER
0:26:57 > 0:27:00But it's like everything else, the game's changed. I couldn't play now.
0:27:00 > 0:27:02We've still got 55 minutes for me to get...
0:27:02 > 0:27:04LAUGHTER
0:27:04 > 0:27:06Yeah, you don't want to see me play football.
0:27:06 > 0:27:08Me neither, me neither now. It's all gone.
0:27:08 > 0:27:11- No, seriously, you don't want to see me play football. - LAUGHTER
0:27:11 > 0:27:15- So...- So, Law and Order.- Yeah.- And we are on, what, eight series now?
0:27:15 > 0:27:17Yeah, yeah.
0:27:17 > 0:27:20- Fantastic. Well, there are your doughnuts.- Thanks.
0:27:20 > 0:27:21JAMES LAUGHS
0:27:21 > 0:27:24Roll these around, a bit of sugar. This is an enriched yeast dough.
0:27:24 > 0:27:28Basically it's a bread dough made with sugar and butter added to it.
0:27:28 > 0:27:31- I'll put your one on there. - Right, thanks.
0:27:31 > 0:27:35- And there you have your...- Cheers. - ..buttermilk and coconut panna cotta with blood oranges,
0:27:35 > 0:27:38- Suzette sauce, and sugar-roasted doughnuts.- And a couple for the lads.
0:27:38 > 0:27:43- Do I get to eat it, James? - Oh, I don't...- I can see what's happening already.
0:27:43 > 0:27:44THEY LAUGH
0:27:44 > 0:27:48- What do you think?- Oh, I haven't... Can I, do you mind?- Yeah, yeah. Dive in.
0:27:48 > 0:27:50- Right, OK.- And there's no sugar in that panna cotta as well.
0:27:50 > 0:27:54It's just the coconut milk, but it's the buttermilk that adds the sweetness to it as well.
0:27:54 > 0:27:56- Happy with that? - Beautiful doughnuts, man.
0:28:01 > 0:28:03From jet engineer to footballer and actor, to singer,
0:28:03 > 0:28:06is there anything Bradley Walsh can't do?
0:28:06 > 0:28:08Next up it's the incredible Michel Roux,
0:28:08 > 0:28:12who's giving a masterclass in a classic French scallop dish.
0:28:12 > 0:28:16Now, not every day you get one of the world's best chefs cooking for you.
0:28:16 > 0:28:18Well, our next guest is exactly that.
0:28:18 > 0:28:23He opened Le Gavroche with his brother Albert 40 years ago.
0:28:23 > 0:28:26It soon became the first restaurant in Britain to gain three Michelin stars.
0:28:26 > 0:28:29He eventually left and opened the Waterside Inn in Bray,
0:28:29 > 0:28:35which has held its own three Michelin stars for an amazing 23 years.
0:28:35 > 0:28:39It's the first time he's been on Saturday Kitchen. It's a real honour to have him on.
0:28:39 > 0:28:41It's the godfather of cookery himself -
0:28:41 > 0:28:43I've bigged you up enough - Michel Roux.
0:28:43 > 0:28:45- Thank you.- Absolute genius.
0:28:45 > 0:28:47What am I supposed to do after all what you say about me?
0:28:47 > 0:28:49- Just cook the scallops. - LAUGHTER
0:28:49 > 0:28:53- So, what are you cooking for us? - Scottish scallops.- Yeah.
0:28:53 > 0:28:55In the shell, which I'm going to cook a la Parisienne.
0:28:55 > 0:28:58- So, we have got the scallop and I am going to open one and pepper it.- OK.
0:28:58 > 0:29:00If we walk through quickly the ingredients,
0:29:00 > 0:29:02they sit up on a bed of mushrooms.
0:29:02 > 0:29:05Then we have got a little sauce which is made with a roux obviously,
0:29:05 > 0:29:07as the name indicated.
0:29:07 > 0:29:10Flour, a little butter, and then you got a bit of cream,
0:29:10 > 0:29:13- but before anything, fish stock. - Fish stock.
0:29:13 > 0:29:14You can buy fish stock, we all know that.
0:29:14 > 0:29:18- And that's all served on a bed of... - Yes, on a bed of couscous..- Yeah.
0:29:18 > 0:29:20Couscous with a little diamond of broccoli.
0:29:20 > 0:29:24- So, the couscous, you can start the couscous.- I'll get on the go.
0:29:24 > 0:29:27- Same quantity of couscous than on hot water.- Yes, Chef.
0:29:27 > 0:29:29- Boiling water.- I'll do that, yeah.
0:29:29 > 0:29:31Now, scallops, how do you do the scallops?
0:29:31 > 0:29:35Now, if the scallop is open, and normally it's slightly open, you
0:29:35 > 0:29:39take a very hard knife, sharp knife, and you follow the flat leads.
0:29:39 > 0:29:43- You can take a cloth if you want to. - Take a cloth, yeah.
0:29:43 > 0:29:47I don't need it, but I suggest that people should take a cloth
0:29:47 > 0:29:49to avoid cutting your finger.
0:29:49 > 0:29:54You can see that there is nothing left there, because you don't want to lose the scallops then.
0:29:54 > 0:29:57- These are hand-dived scallops, aren't they?- Oh, they are.- Try not to go for dredged ones,
0:29:57 > 0:30:01- because they contain a lot of sand, don't they?- Now, you can take the knife there,
0:30:01 > 0:30:02or you can take a spoon.
0:30:02 > 0:30:04So, you know, I'll take a spoon and I get that beautiful, yes,
0:30:04 > 0:30:07they are hand dived scallops, look at them,
0:30:07 > 0:30:09they're beautiful, beautiful scallops.
0:30:09 > 0:30:13- And we keep the shell - brush the shell, that's important.- Yep.
0:30:13 > 0:30:16Under the cold water, and then we serve the scallops in it.
0:30:16 > 0:30:20So what you do there now, you take the membrane.
0:30:20 > 0:30:22And a little prying around it,
0:30:22 > 0:30:25and you've got the beautiful white. Look at that.
0:30:25 > 0:30:27- Aren't they lovely?- Nice, fresh... - Yeah, it's beautiful.
0:30:27 > 0:30:32Then you've got the coral, which is the little yellow bit there.
0:30:32 > 0:30:35Try wherever you can to buy it in the shells, aren't they?
0:30:35 > 0:30:38A lot of the stuff like that you buy in the supermarket has been frozen.
0:30:38 > 0:30:40Yes, and they are full of water as well.
0:30:40 > 0:30:42Because that is what they do, they are very naughty -
0:30:42 > 0:30:45they soak them in water and they sell them for more expensive.
0:30:45 > 0:30:46- So they are heavier.- Absolutely.
0:30:46 > 0:30:49Now, you prick a bit the coral, just a little bit,
0:30:49 > 0:30:53because when you are going to cook it, it won't burst, you see.
0:30:53 > 0:30:57So that's good. And then you keep that lovely little bit...
0:30:57 > 0:31:00Oh, look at that. For the sauce, you see.
0:31:00 > 0:31:03- That's for the sauce I'm using that.- OK.
0:31:03 > 0:31:05And now I am starting cooking the scallops.
0:31:05 > 0:31:08I am just making you a nice bit of potato.
0:31:08 > 0:31:10Thank you, yes, the pommes de terre duchesse.
0:31:10 > 0:31:12Duchess, which is just potato...
0:31:12 > 0:31:16- Absolutely, potatoes mixed with a little egg yolk.- Yep.
0:31:16 > 0:31:19And then you add in it - this is very important -
0:31:19 > 0:31:22- you add a little egg yolk and butter.- Yeah.
0:31:22 > 0:31:25And that's it. It's very easy. So scallops goes there.
0:31:25 > 0:31:28You have got mushroom as well, which goes in that,
0:31:28 > 0:31:31and I have got someone who has been very nice with me indeed
0:31:31 > 0:31:33to get me a little mushroom cut.
0:31:33 > 0:31:37But I'm going to cut you a couple of mushrooms. I need a bit of exercise.
0:31:37 > 0:31:39So here you are.
0:31:39 > 0:31:40So a few mushrooms.
0:31:40 > 0:31:43Now, I leave the tail on the mushroom, because they look better,
0:31:43 > 0:31:46and I never cut them too thinly, because
0:31:46 > 0:31:49if you cut them too thinly, there is nothing left of the mushroom.
0:31:49 > 0:31:52And never wash them, really, because they are like a sponge really,
0:31:52 > 0:31:53- aren't they?- No, absolutely right.
0:31:53 > 0:31:56If needed, you wipe then a bit with a little kitchen cloth.
0:31:56 > 0:31:57And do you think...?
0:31:57 > 0:32:01I've baked the potatoes to create a nice fluffy mash.
0:32:01 > 0:32:02Irish potatoes, of course.
0:32:02 > 0:32:04They are the best!
0:32:04 > 0:32:05LAUGHTER
0:32:05 > 0:32:07How can I say no after what I said before?
0:32:09 > 0:32:12So here you are, you see, that takes a few minutes to cook.
0:32:12 > 0:32:17And then I'm going to put them into a little bowl.
0:32:17 > 0:32:19So you turn them over, you see.
0:32:19 > 0:32:22We've got a sink behind you, Michel, if you want to wash your hands.
0:32:22 > 0:32:27Yes, you are quite right, absolutely right. Now...
0:32:27 > 0:32:30- I'm nearly there. Nearly there, Chef.- Good.
0:32:30 > 0:32:32So where did your love of food start?
0:32:32 > 0:32:34Did it come from other chefs, like your parents?
0:32:34 > 0:32:35Your mother?
0:32:35 > 0:32:37Mother, mother, father, and grandfather.
0:32:37 > 0:32:41- We have always been in catering for 150 years.- Wow.
0:32:41 > 0:32:42But it's been in your family for...
0:32:42 > 0:32:45Well, you have passed on a generation as well.
0:32:45 > 0:32:46Absolutely right.
0:32:46 > 0:32:49Yours and Albert's sons are now running both restaurants.
0:32:49 > 0:32:50You are absolutely correct.
0:32:50 > 0:32:54We have always been, and we worked together for 20 years, Albert and I.
0:32:54 > 0:32:56- Yeah.- So you see, now I am draining.
0:32:56 > 0:32:59Draining and straining the fish stock.
0:33:00 > 0:33:02And the mushrooms.
0:33:02 > 0:33:03Just to seal them, really.
0:33:03 > 0:33:05Very lightly cooked, indeed.
0:33:06 > 0:33:10Now, so it's that, and I'm making my sauce, so start it now.
0:33:12 > 0:33:14So here we are.
0:33:14 > 0:33:15I'll just move this out of the way for you.
0:33:15 > 0:33:17Thank you very much.
0:33:17 > 0:33:19- You are a very good commis! - LAUGHTER
0:33:19 > 0:33:22If you can see it, my hands are shaking!
0:33:22 > 0:33:25- Here you are.- Go on, Chef, right.
0:33:25 > 0:33:27I am always...
0:33:27 > 0:33:29- You never call me Chef, James!- No!
0:33:31 > 0:33:36So the butter, melting the butter, look at that.
0:33:37 > 0:33:39I'm very pleased with that.
0:33:39 > 0:33:42Now, you could have made the sauce in a big pan,
0:33:42 > 0:33:44but a medium-sized pan is always better.
0:33:44 > 0:33:47- Yeah.- And then I am doing my Roux.
0:33:47 > 0:33:51I'm just popping my egg yolk into my mash. There we go.
0:33:51 > 0:33:52Season it up.
0:33:53 > 0:33:55Flour's there, Chef.
0:33:55 > 0:33:57Oh, thank you very much, thank you.
0:33:57 > 0:33:59Short-sighted!
0:33:59 > 0:34:00Do you think about the roux?
0:34:00 > 0:34:02The reason a lot of people make the mistake with roux,
0:34:02 > 0:34:05particularly the white sauces, they add too much flour to it.
0:34:05 > 0:34:09Yes, they do. The other thing they do is they sometimes make a roux
0:34:09 > 0:34:14and they put hot liquid with a hot roux, and that doesn't do the job.
0:34:14 > 0:34:17- Yeah.- It blocks the sauce, you see.
0:34:17 > 0:34:19And you've got little pieces in the sauce,
0:34:19 > 0:34:21and you've never got a smooth sauce.
0:34:21 > 0:34:25- Always one hot and one cold. - Absolutely right.
0:34:25 > 0:34:27And you look at the roux, you see, light roux,
0:34:27 > 0:34:30not too much flour, and then you take your stock.
0:34:30 > 0:34:34What I'm doing obviously is putting hot in hot, but I've done it before.
0:34:34 > 0:34:37But I suggest you don't do it like that!
0:34:37 > 0:34:39LAUGHTER
0:34:39 > 0:34:40Right, here we are.
0:34:44 > 0:34:46I'm just filling up my little piping bag there.
0:34:46 > 0:34:47You are doing very well.
0:34:47 > 0:34:50You going to do the little border on the scallops?
0:34:50 > 0:34:51I'm ready to do that.
0:34:51 > 0:34:53Look at that sauce coming out now, you see?
0:34:53 > 0:34:54It's almost finished.
0:34:54 > 0:34:56Now, obviously a bit of seasoning.
0:34:56 > 0:35:00I like black pepper because it leaves little dots.
0:35:00 > 0:35:01- Yep.- Here you are.
0:35:01 > 0:35:03Now, scallops, I'm cutting the scallops.
0:35:03 > 0:35:06- I'll get you a knife, Chef. - Thank you.
0:35:06 > 0:35:09I don't need that any more, I already have my drink.
0:35:09 > 0:35:12I've cleaned my fingers, so I'm all right, you see, good boy!
0:35:12 > 0:35:16Do you want me to do the scallops, or are you...?
0:35:16 > 0:35:17I'll do that.
0:35:17 > 0:35:19I'll do that on a plate, in fact.
0:35:19 > 0:35:23You see, it is the shaving, very, very little shaving of the broccoli.
0:35:23 > 0:35:25You see what I'm doing?
0:35:25 > 0:35:28I'm not taking the floret, I'm just taking the shaving like that.
0:35:28 > 0:35:30These are the diamonds you were talking about?
0:35:30 > 0:35:32That's the little diamond I was talking about.
0:35:32 > 0:35:34How's my sauce doing?
0:35:34 > 0:35:35Sauce is doing OK.
0:35:35 > 0:35:37So what do you do with the rest of the broccoli, then?
0:35:37 > 0:35:39The rest of the broccoli? Make a soup or you serve it as a veg.
0:35:39 > 0:35:42Nobody will really see that, taking a little bit off!
0:35:42 > 0:35:43LAUGHTER
0:35:43 > 0:35:45That's a cheeky barber!
0:35:45 > 0:35:51So, you know, you have got two-fold, you're taking money from both sides.
0:35:52 > 0:35:55OK, so the couscous, have you moved to the couscous
0:35:55 > 0:35:58and stirred it a bit? Please, with a little fork.
0:35:58 > 0:36:00Now we are going to put the broccoli in it.
0:36:00 > 0:36:04And a bit of olive oil, just a little touch of olive oil.
0:36:04 > 0:36:06That's it, we put in our broccoli.
0:36:06 > 0:36:07I'll do that, you can do the scallop bit.
0:36:07 > 0:36:10Thank you, that's marvellous, well done.
0:36:10 > 0:36:12So we've got the mushroom...
0:36:12 > 0:36:15So mushrooms on the bottom, very important.
0:36:15 > 0:36:16It gives you a little cushion.
0:36:16 > 0:36:18Do you want a bit of olive oil in there, Chef?
0:36:18 > 0:36:21Yes, please, just a little spoon.
0:36:21 > 0:36:22Look at that, lovely mushroom.
0:36:22 > 0:36:25They are very barely cooked, you can see that.
0:36:25 > 0:36:29Now the scallops, which have been beautifully cut by my friend James.
0:36:29 > 0:36:31He is a good man, that man, isn't he, young James?
0:36:31 > 0:36:33LAUGHTER
0:36:33 > 0:36:36He has done a good job, no sabotage!
0:36:38 > 0:36:41Now we are going to put a little coral on the top.
0:36:41 > 0:36:43As if I'm going to dare to sabotage this!
0:36:43 > 0:36:47Now, the coral is always nice, because when it is too big,
0:36:47 > 0:36:48you cut it in two.
0:36:48 > 0:36:50Look at that, beautifully poached.
0:36:51 > 0:36:54And these are going to look nice on the top. Voila!
0:36:54 > 0:36:57So you have got that there.
0:36:57 > 0:36:59Can I have the duchesse?
0:36:59 > 0:37:01- Yep, just there. - That's it, well done.
0:37:01 > 0:37:04So I can pipe it. Or you can pipe it.
0:37:04 > 0:37:06Do you want to?
0:37:06 > 0:37:08I'll leave you to do one, I'll grate the old cheese.
0:37:08 > 0:37:09OK, I'll do one.
0:37:12 > 0:37:13Voila.
0:37:13 > 0:37:16So that's the border, which stopped the sauce to go,
0:37:16 > 0:37:19but on the same time you can enjoy the potatoes,
0:37:19 > 0:37:21because potatoes duchesse are lovely.
0:37:21 > 0:37:25You can even cook them with a little garlic if you've got some left.
0:37:25 > 0:37:27- So I can put the sauce on? - You can pour the sauce.
0:37:27 > 0:37:29Good good, so sauce...
0:37:30 > 0:37:32Look at the sauce, look at that.
0:37:32 > 0:37:35Now that is a sauce, you see.
0:37:35 > 0:37:38Voila! Lovely and beautiful and light.
0:37:38 > 0:37:42- Lovely.- So are you going to put a bit cheese on the top?
0:37:42 > 0:37:44- Yep, cheese with a bit of crumbs on it?- Yes, please.
0:37:44 > 0:37:49Now, remember everything is hot, so it just needs a few minutes
0:37:49 > 0:37:51in the oven, or under the grill, or a bit of blowtorch.
0:37:51 > 0:37:53And that's it, that's the dish.
0:37:53 > 0:37:55- So we'll just get a blowtorch. - So that's it.
0:37:55 > 0:37:57I'll leave you to...
0:37:57 > 0:38:00- Sorry about that.- Just literally just blowtorch over the top.
0:38:00 > 0:38:03- That's it.- And everything is hot, nice and hot in the middle.
0:38:03 > 0:38:04Absolutely.
0:38:04 > 0:38:07Now, what I love, you see, is the bed of couscous.
0:38:07 > 0:38:09Can you just grab that one, Chef?
0:38:09 > 0:38:10Yeah, I'll do that.
0:38:11 > 0:38:12A-ha-ha.
0:38:13 > 0:38:14Voila.
0:38:17 > 0:38:18And voila.
0:38:20 > 0:38:22So Michel, remind us what that is again.
0:38:22 > 0:38:24It's the Coquilles Saint Jacques a la Parisienne.
0:38:24 > 0:38:27Scottish scallops a la Parisienne.
0:38:27 > 0:38:31That's the dish itself, and it's perfect for two.
0:38:31 > 0:38:34- Isn't it a lovely little dish for two?- I can't say any more.
0:38:34 > 0:38:36- Can't say any more. - It takes no time.
0:38:36 > 0:38:37- It's easy.- With you!
0:38:37 > 0:38:39LAUGHTER
0:38:39 > 0:38:40The man's a genius.
0:38:45 > 0:38:48Right, follow me over, Michel.
0:38:48 > 0:38:50The proof in the pudding is in the eating.
0:38:50 > 0:38:53I feel like I should be cleaning the floor, cleaning the seat.
0:38:53 > 0:38:56Thank you very much. Oh, what a service!
0:38:56 > 0:38:58Dive into that.
0:38:58 > 0:39:00Careful, it can be a bit hot.
0:39:00 > 0:39:04- Do you want the scallops? - Go on, you girls dive in together.
0:39:04 > 0:39:06You have got to dive inside as well.
0:39:06 > 0:39:08Yeah, just take that, a bit of mushroom and...
0:39:08 > 0:39:11Now the secret with that is the whole live scallops, isn't it?
0:39:11 > 0:39:14It is, the whole live scallops are the best, and the Scottish ones
0:39:14 > 0:39:16are the best in the world, without any doubt.
0:39:21 > 0:39:24A French classic there from Michel Roux that went down very well
0:39:24 > 0:39:26in the studio.
0:39:26 > 0:39:28Now it's time to dip into the BBC archives,
0:39:28 > 0:39:30as we join Keith Floyd on a trip to Cornwall.
0:39:40 > 0:39:42As you can see, the producer's love affair
0:39:42 > 0:39:44with our stormy coastline continues.
0:39:44 > 0:39:46Thank heavens it's too rough to go to sea,
0:39:46 > 0:39:49or he'd have me doing the shopping for the next scene by boat.
0:39:49 > 0:39:52Attention, all shopping, especially Sainsbury's, Safeway's
0:39:52 > 0:39:54and... Sorry, Tesco's.
0:39:54 > 0:39:56And now, back to Floyd On Food,
0:39:56 > 0:39:58and let's see if I can con a kipper for breakfast.
0:39:59 > 0:40:01- Hi, Martin. Nice to see you. - Hi, Keith, good morning.
0:40:01 > 0:40:03You know I've come for the stuff for Mary Flint,
0:40:03 > 0:40:06- and it's in this thing, isn't it? - That's right. Shall I get it out?
0:40:06 > 0:40:09Yes, please. That'd be terrific.
0:40:09 > 0:40:12- Now, aha!- I think she wanted some kippers, didn't she?
0:40:12 > 0:40:15- She did, indeed. Hey, is that a real kipper?- That's a real kipper.
0:40:15 > 0:40:17Why isn't it sort of bright orange or yellow?
0:40:17 > 0:40:21- Well, you see, we haven't used any colour...- Look at that.
0:40:21 > 0:40:24Look, this is the beginning of the Floyd Campaign For Real Kippers, OK?
0:40:24 > 0:40:27Jack the Ripper, as she was born,
0:40:27 > 0:40:30not a golden smoked thing with nasty chemicals in. That's brilliant.
0:40:30 > 0:40:32- There we are. - Great, thank you very much.
0:40:32 > 0:40:34Come on in, Richard, we want to see into this oven.
0:40:34 > 0:40:37Is it called an oven or a smoker? What's the proper term?
0:40:37 > 0:40:40- Well, it's a kiln. It's a smoking kiln.- Right.
0:40:40 > 0:40:42Here's one I like the look of very much.
0:40:42 > 0:40:45This is a smoked herring of some kind, but different to the others.
0:40:45 > 0:40:49Yes, it's a buckling. Instead of being done without heat,
0:40:49 > 0:40:52these have been cooked in the same way as the mackerel have,
0:40:52 > 0:40:54so they're ready to eat as they are.
0:40:54 > 0:40:56And this is very much a delicacy in Scandinavia and Germany?
0:40:56 > 0:40:58- That's correct.- Yeah, delicious.
0:40:58 > 0:41:00You could eat that, by the way, with some soured cream
0:41:00 > 0:41:01with chives chopped in it,
0:41:01 > 0:41:04or some horseradish sauce, slightly weakened with cream.
0:41:04 > 0:41:07- Now, Mary wanted some trout, I think.- Good, yeah.- Grand.
0:41:07 > 0:41:10- And what else have you got here? - I also have an eel. A monster eel.
0:41:12 > 0:41:14A fresh-water eel. Isn't he smashing?
0:41:14 > 0:41:16Yeah, he is. Now, the colours are slightly different here.
0:41:16 > 0:41:19Can you change the colouring by the texture of the wood,
0:41:19 > 0:41:20or what happens there?
0:41:20 > 0:41:23Yes, if we want a darker colour, we can use more soft wood,
0:41:23 > 0:41:26- though we don't want to use too much, obviously.- Right.
0:41:26 > 0:41:28Oak is the prime, or apple,
0:41:28 > 0:41:32but availability, and the mix required to get the colour.
0:41:32 > 0:41:35Right, so like a painter, you mix the pigments and colour the thing.
0:41:35 > 0:41:36- That's right.- Right.
0:41:36 > 0:41:38- A smaller one, too.- A smaller one.
0:41:40 > 0:41:43- Now, did you want a salmon?- Yes. - I think Mary wanted a salmon.
0:41:43 > 0:41:45For those who can afford it, that is delightful.
0:41:45 > 0:41:47- Isn't that beautiful?- Yeah.
0:41:47 > 0:41:52- Smashing fish.- Good-oh.- We also have some trout in the same way, which is
0:41:52 > 0:41:55- they're large trout which we smoke like salmon.- Very good.
0:41:55 > 0:41:58- Which, I think, Mary's got already. - Right.- Now...
0:41:58 > 0:42:01A bit of bacon, cos I'm going to stuff a cabbage later on,
0:42:01 > 0:42:04and I wanted some really good smoked bacon.
0:42:04 > 0:42:06I could actually eat that raw, couldn't I? If I wanted to.
0:42:06 > 0:42:09- That's beautiful.- Well, I think you might cook it, but you could,
0:42:09 > 0:42:12- yes, certainly, it would be in some places.- Yes. That is delightful.
0:42:12 > 0:42:16That's going into my stuffed cabbage later on. And...what else?
0:42:16 > 0:42:19- The cold-smoked mackerel fillet. - Right.- This is rather fun.
0:42:19 > 0:42:21- It's a mackerel fillet smoked in the same way as that.- Yeah.
0:42:21 > 0:42:24You slice it in thin slices, and eat it as it is.
0:42:24 > 0:42:27I'm overcome with hunger here. I'm sorry about this.
0:42:30 > 0:42:32That is beautiful.
0:42:32 > 0:42:34- That's good. That's a triumph, isn't it?- Lovely.
0:42:34 > 0:42:37Mm! Have a go at those. Damned good.
0:42:37 > 0:42:39Right. And that about...
0:42:39 > 0:42:42- Oh, and chicken.- Smoked chicken, and pheasant, of course.
0:42:42 > 0:42:45- Right.- Which you've already got, haven't you?- Yes, we have.
0:42:45 > 0:42:47But that's what it would come out like.
0:42:47 > 0:42:50I mean, this is a chicken that has been smoked and cooked...
0:42:50 > 0:42:53- Great.- ..and slightly salted, so that it's a firmer texture
0:42:53 > 0:42:55than you would normally expect from chicken.
0:42:55 > 0:42:58Right. Well, what a golden, natural feast that is.
0:42:58 > 0:43:01That is splendid, isn't it? I've got very into colours.
0:43:01 > 0:43:02I'd like to be a painter, you know,
0:43:02 > 0:43:05but who needs to be a painter when you can prepare food like that?
0:43:05 > 0:43:07That's absolutely fabulous. And just have a look.
0:43:07 > 0:43:09I can't emphasise how beautiful
0:43:09 > 0:43:13that little gibbet of Jack the Rippers are. Isn't that fantastic?
0:43:13 > 0:43:16# Smoke a little kipper and you smoke a little trout
0:43:16 > 0:43:20# Then smoke a little mackerel, that's what it's all about
0:43:20 > 0:43:24# And if you want to beat that old fish fry
0:43:24 > 0:43:29# You can smoke a little eel if you really try. #
0:43:29 > 0:43:32All this smoke has made me feel a bit eel. Sorry about that.
0:43:32 > 0:43:34Anyway, what we've done is we've begged our way,
0:43:34 > 0:43:37conned our way, into a kitchen which we couldn't afford to own,
0:43:37 > 0:43:40not even to rent, from Mary Flint in this wonderful place.
0:43:40 > 0:43:41Mary, thanks very much for having us.
0:43:41 > 0:43:44Let's start our little acquaintanceship
0:43:44 > 0:43:46as we mean to carry on, with a quick slurp of your wonderful wine.
0:43:46 > 0:43:48Nostrovia!
0:43:48 > 0:43:51And thanks for having me here. You love all this kind of fish.
0:43:51 > 0:43:53Have a good look at this fish, Richard, please,
0:43:53 > 0:43:55because I think these buckling, for instance...
0:43:55 > 0:43:59They're like golden bars. They look as though they've been
0:43:59 > 0:44:02dredged from the bottom of the sea, from a sunken wreck.
0:44:02 > 0:44:05Tell me all about this lovely fish and what you're going to do with it.
0:44:05 > 0:44:08OK, that's enough fish now, Richard. Back to us and to my friend Mary.
0:44:08 > 0:44:09What are you going to do?
0:44:09 > 0:44:12I'm going to cut it up and put it on a platter,
0:44:12 > 0:44:16and hopefully concoct a little hors d'oeuvre before your other dish.
0:44:16 > 0:44:19That's really nice. Do you want to get started on that?
0:44:19 > 0:44:22- Why not? I'll start with this. - This is this fabulous eel, isn't it?
0:44:22 > 0:44:26Yes. And I'm going to cut it in pieces,
0:44:26 > 0:44:29skin it, and have it ready.
0:44:29 > 0:44:33Just skin one bit right away so that people can see how that's done.
0:44:33 > 0:44:35- I'm going to take a larger knife, because...- Yeah.
0:44:35 > 0:44:37There you go.
0:44:37 > 0:44:40And pay attention to this, Richard.
0:44:40 > 0:44:43You just peel the skin off, you see? No problem, and heave that away.
0:44:46 > 0:44:47Great, I think she deserves a...
0:44:47 > 0:44:50Have a drink, Mary, have one on the firm there.
0:44:50 > 0:44:52I think I'll have one, too. Not a bad idea. Excuse me,
0:44:52 > 0:44:55I've got to roll my sleeves up and do a bit of work, you see.
0:44:55 > 0:44:57Right, quick slurp for me.
0:44:59 > 0:45:00Cheers to me. Cheers, Mary.
0:45:02 > 0:45:05Now, a little story here.
0:45:05 > 0:45:08A few weeks ago, I was at some public exhibition,
0:45:08 > 0:45:09and a fishmonger came up to me and said,
0:45:09 > 0:45:12"Look, would you mind putting your programmes on at the time
0:45:12 > 0:45:14"of the year that match the way we catch the fish?
0:45:14 > 0:45:16"Because it's very annoying when you cook something,
0:45:16 > 0:45:19"people come to buy it the next day, and it's out of season."
0:45:19 > 0:45:20It'll be even worse this time,
0:45:20 > 0:45:22because this is the middle of winter, OK?
0:45:22 > 0:45:24This is the middle of winter, but when you see this cabbage,
0:45:24 > 0:45:27it'll probably be June or July, something like that,
0:45:27 > 0:45:28and you won't be able to buy them.
0:45:28 > 0:45:30Bad luck, so remember it for next time round.
0:45:30 > 0:45:32Anyway, we're doing cabbages today.
0:45:32 > 0:45:35So, Richard, if you'd like to come round and have a little look
0:45:35 > 0:45:37at what we've got here - some ground pork,
0:45:37 > 0:45:40minced pork, belly of pork, that is. The cheapest possible cut.
0:45:40 > 0:45:42A little crushed garlic.
0:45:42 > 0:45:44Because it's winter, dried dill,
0:45:44 > 0:45:46but if we could have got fresh, we'd have preferred it.
0:45:46 > 0:45:49Dried apricots, tomato puree,
0:45:49 > 0:45:51parsley, and chopped onions.
0:45:51 > 0:45:54Right, up and over, I'm going to make a nice little mess.
0:45:54 > 0:45:58You can come down again as I chuck all these things into here.
0:45:58 > 0:46:01A bit of onion, like that.
0:46:01 > 0:46:02A bit of parsley in.
0:46:02 > 0:46:04I'll be mixing that with the other herbs.
0:46:04 > 0:46:06These lovely pieces of...
0:46:06 > 0:46:09Ah, I'm getting some assistance here. This is really helpful.
0:46:09 > 0:46:13A bit of dill, bit of garlic, in we go.
0:46:13 > 0:46:17And then nice, gungy tomato puree.
0:46:17 > 0:46:21And a little bit of the chilli powder, not too much of that.
0:46:21 > 0:46:24And my assistant director's ripping me off, at this very moment,
0:46:24 > 0:46:27which he usually does, a piece of tissue so I can clean my hands.
0:46:27 > 0:46:29This will provoke a load of letters -
0:46:29 > 0:46:32"He's used his hands again!" Never mind. Right, that's that.
0:46:32 > 0:46:35Tissue, please, Director... Assistant Director. Thank you.
0:46:35 > 0:46:38See how good they are to me, don't you? They're excellent, aren't they?
0:46:38 > 0:46:42Right, one of the little things I did earlier on was
0:46:42 > 0:46:46I blanched this whole cabbage, so it's partly cooked,
0:46:46 > 0:46:48and the heart's taken out.
0:46:48 > 0:46:52So all I now do is whack a few leaves down, like this,
0:46:52 > 0:47:00and put in my first little layer of my mixture.
0:47:00 > 0:47:02Fold the leaf over like that.
0:47:03 > 0:47:06OK. Then I put another little bit on, like that.
0:47:06 > 0:47:07I get another leaf out.
0:47:07 > 0:47:11And I expect you're all fairly bored with that process,
0:47:11 > 0:47:15but you go on assembling the thing in that way.
0:47:17 > 0:47:20Now, um, great chefs,
0:47:20 > 0:47:23people like Auguste Escoffier, who for me is sort of a saint,
0:47:23 > 0:47:25were not only brilliant, but they were humble.
0:47:25 > 0:47:28This simple recipe I'm making today I've ripped off from him.
0:47:28 > 0:47:32And what would be really good... If the BBC,
0:47:32 > 0:47:36you know all those intelligent programmes they have, like, um...
0:47:36 > 0:47:39- Um...- Omnibus, er, Arena. Um...
0:47:40 > 0:47:43- Arts programmes.- Oh, yes. Yeah.
0:47:43 > 0:47:44I know, yes, sorry. All those kind.
0:47:44 > 0:47:47Actually, he's got the heart of a cabbage as well.
0:47:47 > 0:47:50If they, instead of doing these weird flautists and poets
0:47:50 > 0:47:53and things, devoted, you know, 40 minutes to the life and work
0:47:53 > 0:47:56of a great man like that, television would be all the better for it.
0:47:56 > 0:47:58Anyway, I'll get on with some cooking, have a slurp...
0:47:59 > 0:48:03..and see you again in a moment. I'll carry on doing these.
0:48:10 > 0:48:13# Escoffier... #
0:48:13 > 0:48:16Auguste Escoffier, held by some to be one of the greatest chefs,
0:48:16 > 0:48:20was born in 1846, the son of a blacksmith.
0:48:20 > 0:48:23He was best known in Britain via the Savoy, for making super puddings
0:48:23 > 0:48:27for the petulant singers. Ever heard of Peach Melba? Get it?
0:48:27 > 0:48:29# Voila!
0:48:29 > 0:48:31# Escoffier
0:48:31 > 0:48:32# Escoffier... #
0:48:32 > 0:48:33With his friend, Cesar Ritz,
0:48:33 > 0:48:36he fed the monarchy and superstars of his day.
0:48:39 > 0:48:42But, like many geniuses, he died a poor man,
0:48:42 > 0:48:45and although the culinary pendulum has swung far from his style,
0:48:45 > 0:48:48his spirit lives on in kitchens everywhere.
0:48:48 > 0:48:52So I'm sure you feel pretty enriched and happy by that, don't you?
0:48:52 > 0:48:54"Mervin Bargg," eat your heart out.
0:48:54 > 0:48:55Anyway, I've finished the cabbage.
0:48:55 > 0:48:59Just tie it up with a piece of string so it doesn't fall apart,
0:48:59 > 0:49:03and pop it in to a richly made chicken or veal or beef stock.
0:49:03 > 0:49:04I'm walking slowly
0:49:04 > 0:49:07because I don't think the cameraman can keep up with me.
0:49:07 > 0:49:09And in it goes for about 40 minutes.
0:49:09 > 0:49:11The next time you see it and me,
0:49:11 > 0:49:13I shall be sitting with my new-found friend Mary,
0:49:13 > 0:49:16bottle of wine, wonderful fish, wonderful cabbage,
0:49:16 > 0:49:18having a fine time.
0:49:19 > 0:49:21This is absolutely delicious,
0:49:21 > 0:49:23but the point about it is it's totally fresh.
0:49:23 > 0:49:26I know it's smoked, but it's fresh. It's not out of horrible packets.
0:49:26 > 0:49:29No, no, no, absolutely genuinely... Are you going to give me some?
0:49:29 > 0:49:32- Yes, will you have some eel? - I'll have some eel, yes.- Right.
0:49:32 > 0:49:37- This is the delight of the whole thing, the eel.- Great, wonderful.
0:49:37 > 0:49:39Thanks to Martin and his wonderful smokery.
0:49:39 > 0:49:43- A bit of...?- Yes, that is the smoked mackerel.
0:49:43 > 0:49:46- Yep, and that's nice and flavoursome.- Let me help you.
0:49:46 > 0:49:51- That's quite different.- And a bit of the trout.- Wonderful.- OK.
0:49:51 > 0:49:54- Really nice, thank you.- I'll have a bit more eel cos I'm fond of that.
0:49:54 > 0:49:58- Why are you so fond of eel?- Because it has this wonderful damp texture
0:49:58 > 0:50:02and taste which... I don't know how you'd describe it. How would you?
0:50:02 > 0:50:07- Tell me what YOU think of it.- I think it tastes like fishy truffles.
0:50:07 > 0:50:11- That's a good idea.- It really does - it's got a long-lasting flavour,
0:50:11 > 0:50:14which isn't overpowering, and it's not dry and heavy,
0:50:14 > 0:50:17like a factory produced, er...smoked thing.
0:50:17 > 0:50:19- No.- It's still...
0:50:19 > 0:50:22It's still moist, very slightly oily.
0:50:24 > 0:50:26- It's wonderful.- Very good indeed.
0:50:26 > 0:50:28One thing that's quite funny on these programmes -
0:50:28 > 0:50:30and I'm at this moment actually quite angry -
0:50:30 > 0:50:32we have spent, for technical reasons,
0:50:32 > 0:50:35quite a long time when we should have been enjoying ourselves
0:50:35 > 0:50:38sorting out a little problem, so I just had a row with the director.
0:50:38 > 0:50:41Anyway, all that's better now, and we're going to have the other bit
0:50:41 > 0:50:43of our meal, which is this fabulous - I hope it's fabulous! -
0:50:43 > 0:50:45- stuffed cabbage.- Wonderful.
0:50:45 > 0:50:47Can you see it all right, Richard?
0:50:47 > 0:50:49See how nicely layered it is.
0:50:49 > 0:50:52I wonder if it's going to taste right.
0:50:52 > 0:50:54All I've done is pour a little bit of melted butter
0:50:54 > 0:50:57over the chicken stock in which we cooked it.
0:50:57 > 0:51:00And by the way, for those of you who really want to know how long
0:51:00 > 0:51:05these things took, it took about 55 minutes to cook properly.
0:51:05 > 0:51:08- Is that enough?- Yes, that's fine. - I'll cut myself a little piece.
0:51:10 > 0:51:12It doesn't matter if it crumbles up.
0:51:13 > 0:51:16I think this is a lovely follow-on to the luxurious part of the meal,
0:51:16 > 0:51:18which is those beautiful smoked fishes,
0:51:18 > 0:51:21and now this very simple, inexpensive thing.
0:51:21 > 0:51:23It's great, isn't it? Smells rather good.
0:51:23 > 0:51:25- Let me just have a quick taste. - Let's try it.
0:51:27 > 0:51:29It's all right, isn't it?
0:51:29 > 0:51:31It's very good indeed.
0:51:31 > 0:51:33I'm quite thrilled by that.
0:51:33 > 0:51:36I want to tell you something which you really frightened me about.
0:51:36 > 0:51:40It's the first time I've ever cooked a stuffed cabbage, you see.
0:51:40 > 0:51:44And I wanted to do something really simple because some of the
0:51:44 > 0:51:47programmes are extravagant things, and I like a nice balance, you see.
0:51:47 > 0:51:50I was happily making this, although I'd never made it before, and you
0:51:50 > 0:51:54said, "Oh, you're going to be doing this little Polish number".
0:51:54 > 0:51:56And I thought, "Oh, my God!" How would you have made these?
0:51:56 > 0:51:59I would have done them as individual little parcels,
0:51:59 > 0:52:03but the effect would have been virtually the same.
0:52:03 > 0:52:07Instead of making a big parcel, you make individual parcels.
0:52:07 > 0:52:09And do you like the idea of the tomato sauce with it?
0:52:09 > 0:52:11Yes, and that is called golobki,
0:52:11 > 0:52:15which is a well-known, extremely good Polish dish.
0:52:15 > 0:52:19- And slow, simple peasant cooking. - Wonderful.
0:52:19 > 0:52:21It doesn't need a lot of money, it just needs, what, patience?
0:52:21 > 0:52:23Love. Love.
0:52:23 > 0:52:27- Love. I'll drink to that. - And I too. Cheers.
0:52:27 > 0:52:29- Thanks very much, Mary. - Great pleasure.
0:52:33 > 0:52:35Wonderful stuff as ever from Keith.
0:52:35 > 0:52:38Now, don't go anywhere just yet as there's still plenty more
0:52:38 > 0:52:41to come on today's Saturday Kitchen Best Bites.
0:52:41 > 0:52:42Coming up...
0:52:42 > 0:52:44There's a battle in the kitchen as Jun Tanaka takes on
0:52:44 > 0:52:48Atul Kochhar in the Saturday Kitchen omelette challenge.
0:52:48 > 0:52:51Galton Blackiston is here with an unusually toned-down jumper.
0:52:51 > 0:52:54He's serving up a Japanese-Norfolk fusion, as he makes Wagyu beef
0:52:54 > 0:52:58with new potatoes, kale, beetroot puree and crispy shallot rings.
0:52:58 > 0:53:01And finally, James Nesbitt faces his food heaven or his food hell.
0:53:01 > 0:53:02Did he get his food heaven -
0:53:02 > 0:53:04aubergine moussaka with sauteed potatoes?
0:53:04 > 0:53:07Or his food hell - a simple simnel cake?
0:53:07 > 0:53:10Two classic dishes, but which will be served - sweet or savoury?
0:53:10 > 0:53:11You're going to have to keep watching
0:53:11 > 0:53:13till the end of the show to find out.
0:53:13 > 0:53:15But, before all of that, it's over to the queen of spice,
0:53:15 > 0:53:19Madhur Jaffrey, who's cooking up spicy lamb shanks.
0:53:19 > 0:53:22Welcome to the show, even though you've given me grief...
0:53:22 > 0:53:23So, what are we cooking?
0:53:23 > 0:53:25Now, we're cooking lamb shanks, which I adore.
0:53:25 > 0:53:28Their gelatinous texture, and everything about them.
0:53:28 > 0:53:31But we're going to braise them slowly, as they should be cooked,
0:53:31 > 0:53:34- in yoghurt.- In yoghurt?- And spices.
0:53:34 > 0:53:37OK, and spices. Run through the lamb first of all.
0:53:37 > 0:53:39- You're going to seal off the lamb first?- I'm going to sear it.
0:53:39 > 0:53:42- Yeah?- I'm going to...brown them.
0:53:42 > 0:53:44And, if you could in the meantime, do two things.
0:53:44 > 0:53:49- You can chop the ginger and garlic...- Ginger and garlic...
0:53:49 > 0:53:53- I want it in a fine paste, with a little water.- All right.
0:53:53 > 0:53:56And then, after that, I'll give you two tasks,
0:53:56 > 0:53:58if you can remember two things at the same time!
0:53:58 > 0:54:01LAUGHTER Rock on!
0:54:01 > 0:54:05If you'd kindly grind the coriander. Coriander, you can get it ground,
0:54:05 > 0:54:08but there's something, if you smell it just after you've ground it,
0:54:08 > 0:54:11it's absolutely something else.
0:54:11 > 0:54:12- It's delicious.- It is delicious.
0:54:12 > 0:54:15It has an aroma, which the other thing doesn't have.
0:54:15 > 0:54:18- So, seasoning well...- Yeah. - ..the lamb shanks.- Yeah.
0:54:18 > 0:54:20Oh! One is rolling off.
0:54:20 > 0:54:24Literally, ten years ago, these kind of used to be almost free food.
0:54:24 > 0:54:26- 20, 15p each.- Dirt cheap. - Something like that.
0:54:26 > 0:54:27Now they've become quite trendy.
0:54:27 > 0:54:30A lot of top chefs sort of started using them, and when that happens,
0:54:30 > 0:54:32it catastrophically goes through the roof,
0:54:32 > 0:54:35like pork belly and stuff like that, you know?
0:54:35 > 0:54:37So, anyway, in we go with those. They need sealing off first of all.
0:54:37 > 0:54:40- There's a sink out the back if you want to...- I will.
0:54:40 > 0:54:42- Definitely. I'll just wash my hands. - Wash your hands.
0:54:42 > 0:54:45We're going to seal those, just get a nice colour on them.
0:54:45 > 0:54:48Meanwhile, we've got the ginger here, which I'm going to chop up,
0:54:48 > 0:54:50with quite a bit of garlic going in here as well.
0:54:50 > 0:54:53- Yeah, garlic is very good for you. - I wouldn't say anything different!
0:54:53 > 0:54:56- It's very good for your blood. - But you have this thing -
0:54:56 > 0:54:58"Garlic is very good for you, but maybe I don't like it."
0:54:58 > 0:55:00- You had that tone.- OK.
0:55:00 > 0:55:05So, plenty of garlic. What, eight or nine cloves, something like that?
0:55:05 > 0:55:08- No, no, no. Not that many. - Not that many?
0:55:08 > 0:55:12Seven cloves, sorry! There we go. A bit of water.
0:55:12 > 0:55:13- OK.- Blitz it.
0:55:18 > 0:55:22Are you related to a chef called Silvena Rowe?
0:55:22 > 0:55:23- Who?- No, no. It's all right.
0:55:23 > 0:55:26- Who?- She picks on me as well, but anyway...
0:55:28 > 0:55:31- Right, so, we're sealing that nicely.- Yeah, we are.
0:55:31 > 0:55:34Your passion for food started from letters...
0:55:34 > 0:55:36Well, I knew nothing about cooking.
0:55:36 > 0:55:39I think I'd failed the cooking exam at my high school.
0:55:39 > 0:55:42- And then I came to America, I mean, first to London.- Yeah?
0:55:42 > 0:55:45And I was at RADA, and I couldn't cook anything,
0:55:45 > 0:55:47so I started writing letters to my mother,
0:55:47 > 0:55:50saying, "Please, please, please, teach me how to cook."
0:55:50 > 0:55:54So, she sent me letters back, and that's how I started learning.
0:55:54 > 0:55:56It was a correspondence course.
0:55:58 > 0:56:00But acting, is a...is a...
0:56:00 > 0:56:03..almost the same sort of passion in your life as food, really.
0:56:03 > 0:56:05- It's equal quantities.- Equal, equal.
0:56:05 > 0:56:08When you're doing television cookery, you're doing both.
0:56:08 > 0:56:11But I mean, you're a hugely successful actress.
0:56:11 > 0:56:13More than one major film!
0:56:13 > 0:56:15- Oh, yeah.- Go on.
0:56:15 > 0:56:18- Well, I didn't do Bounty.- Yeah. - But I did do...
0:56:18 > 0:56:22The most recent things I've done that you might have seen me in,
0:56:22 > 0:56:25one was a film with Meryl Streep called Crime.
0:56:25 > 0:56:29- How's that?- That's very good. - Anthony Hopkins!
0:56:29 > 0:56:33- And then I did something with Will Smith...- It's like top trumps, this!
0:56:33 > 0:56:35Yes. I'm down!
0:56:35 > 0:56:36..Six Degrees of Separation.
0:56:36 > 0:56:40Then I did something with De Niro. Have you done anything with De Niro?
0:56:40 > 0:56:41- No. - LAUGHTER
0:56:41 > 0:56:43Lawless.
0:56:43 > 0:56:46But have you done anything with Bob the Builder?
0:56:52 > 0:56:54You haven't had a number-one hit yet.
0:56:54 > 0:56:57- I had two number ones, by the way. - Oh, you had two?- Yeah.
0:56:57 > 0:57:00INDISTINCT
0:57:00 > 0:57:02- OK. We've got that... - This is now brown.
0:57:02 > 0:57:04Now we're going to take this out.
0:57:04 > 0:57:08- Do you want me to grab that for you? - Yes. Somehow I'm working it wrong.
0:57:08 > 0:57:11Why isn't it opening? Or I have to do something to open it further?
0:57:11 > 0:57:14- Yeah. There you go.- OK.- What's next?
0:57:14 > 0:57:17Now I'm going to put whole spices in.
0:57:17 > 0:57:19What spices have we got in there?
0:57:19 > 0:57:23We've got cinnamon, cloves, cumin seeds and black pepper.
0:57:23 > 0:57:26Do you want me to blend these...? BLENDER WHIRS
0:57:26 > 0:57:27I hate this thing!
0:57:30 > 0:57:33- OK.- That's that. This is coriander seeds in here.
0:57:33 > 0:57:37I need... Oh, they're popping. I'm going to move this...cos it's hot.
0:57:37 > 0:57:39- Now you infuse...- Watch it!
0:57:39 > 0:57:42- ..you infuse them in the hot oil, yeah?- Yeah.
0:57:42 > 0:57:46And now, if you would kindly bring the garlic and ginger, and...
0:57:48 > 0:57:49Yeah, that's got in.
0:57:52 > 0:57:54I'll stand behind you!
0:57:54 > 0:57:56- Right. That's going in there. - All right.
0:57:56 > 0:57:59Now you have to really get it brown.
0:58:00 > 0:58:03This is, again, very important, this step,
0:58:03 > 0:58:06- of lightly browning the garlic and ginger.- OK.
0:58:06 > 0:58:10And then I will take it off the heat and put the yoghurt in.
0:58:10 > 0:58:13And the reason for that is that you don't want it to curdle.
0:58:13 > 0:58:15- You're browning the spices first of all?- Yeah.
0:58:15 > 0:58:18- Browning the garlic and ginger. - Yeah.
0:58:18 > 0:58:20- And then I will take it off.- OK.
0:58:20 > 0:58:22Off the heat.
0:58:22 > 0:58:24I'm getting good at it!
0:58:24 > 0:58:26And then all the yoghurt goes in.
0:58:26 > 0:58:30- Now, this is full-fat yoghurt? - This is full fat.
0:58:30 > 0:58:33- And if you want, you can go not so full-fat, but don't bother.- Nah!
0:58:33 > 0:58:37You don't watch this show very often! It's full fat.
0:58:37 > 0:58:39- There you go.- No, no. OK, I think we have it all.
0:58:39 > 0:58:42Do you want me to get a spatula there?
0:58:42 > 0:58:43Yeah, yeah, that would be good, too.
0:58:43 > 0:58:46So, are we going to see some more cookbooks, or...?
0:58:46 > 0:58:49I'm here, actually, to see my editor...
0:58:49 > 0:58:50I came here for two reasons.
0:58:50 > 0:58:53One was to do a talk in Cambridge
0:58:53 > 0:58:58- for Oxford Gastronomica.- Yeah.
0:58:58 > 0:59:00And then to see my editors here.
0:59:00 > 0:59:03I write for the Financial Times, and I write my books...
0:59:03 > 0:59:06There I was thinking you came all this way just for us!
0:59:06 > 0:59:08Yes, and I came all the way just for you!
0:59:08 > 0:59:10We're third on the list there!
0:59:10 > 0:59:13- I'm going to put in some turmeric... - Turmeric.
0:59:13 > 0:59:17..which is very healthy, cleans up your body inside.
0:59:17 > 0:59:21- And some chilli powder and salt. - Yeah.- That goes in as well.
0:59:23 > 0:59:25- Don't they use turmeric for cuts and bits and pieces?- They do.
0:59:25 > 0:59:30In fact, when I had my ears pierced in India, it was clarified butter.
0:59:30 > 0:59:32You see? All food, we just can't do without it.
0:59:32 > 0:59:36- They put clarified butter in your ear?- And turmeric in my ear.
0:59:36 > 0:59:38And I went to school with yellow ear lobes for a month.
0:59:38 > 0:59:40I think they did that as a laugh!
0:59:40 > 0:59:43No, I don't need this. I need this back.
0:59:43 > 0:59:45You need this? Do you want this one as well?
0:59:45 > 0:59:47Oh, yeah, that goes in as well.
0:59:47 > 0:59:49That goes in. This is the ground spice.
0:59:49 > 0:59:52Now we just have to bring it to the boil.
0:59:52 > 0:59:55- And then I will wash my hands again...- OK.- ..after this.
0:59:55 > 0:59:59- That goes in.- That goes in, and we...- Move that across.- Yeah.
0:59:59 > 1:00:00it just have to come to the boil.
1:00:00 > 1:00:02- Wash...- OK, leave you to wash your hands.
1:00:02 > 1:00:05What about the cinnamon in there, you don't want to put that in yet?
1:00:05 > 1:00:08Didn't we put it in? I think one got left behind, but that's all right.
1:00:08 > 1:00:10That's the wonderful thing about Indian food -
1:00:10 > 1:00:11little more, little less, you're OK!
1:00:13 > 1:00:16- That goes in. Right, what's next? - Now water.- Water. OK.
1:00:18 > 1:00:23Because you need...the liquid for the slow braising,
1:00:23 > 1:00:24and you have to have enough.
1:00:24 > 1:00:30Then you cover it very tightly and you put it in a 325-degree oven
1:00:30 > 1:00:33when it comes to the boil, and let it cook slowly, slowly.
1:00:33 > 1:00:34Very slowly for about three hours.
1:00:34 > 1:00:37- So, it's about 160. So the idea is bring this to the boil?- Yeah.
1:00:37 > 1:00:40- I'll go put it in the oven for you. - Thank you.- So a nice low oven.
1:00:40 > 1:00:42And do you want to tell us about the rice, then?
1:00:42 > 1:00:46All right, I'm going to make some basmati rice, which I have soaked.
1:00:46 > 1:00:49And the reason for soaking it is because in India they say that rice,
1:00:49 > 1:00:52when it's cooked, should be like brothers,
1:00:52 > 1:00:54close together, but not stuck to each other.
1:00:54 > 1:01:00So the ways you can get the rice elongated and separated is...
1:01:00 > 1:01:02One of the things is soaking it.
1:01:02 > 1:01:05About 30 minutes at least, but you can soak it for more.
1:01:05 > 1:01:07And I need a little strainer...
1:01:07 > 1:01:11- There you go. - ..just to strain this out.
1:01:11 > 1:01:14Because I'm not going to cook... In many ways to cook rice,
1:01:14 > 1:01:17you can cook it by the pasta method,
1:01:17 > 1:01:21you can do all kinds of things, but this is cooking in a steam,
1:01:21 > 1:01:22in its own steam.
1:01:22 > 1:01:26So...you put very little water in this.
1:01:26 > 1:01:29All right. Now, I'm going to make a pilaf.
1:01:29 > 1:01:31- Do you want me to finely chop the onion?- Yeah.
1:01:31 > 1:01:35Only about that much is fine, and I will start the dill.
1:01:35 > 1:01:37I know he's eagerly looking at this sort of food
1:01:37 > 1:01:40because chefs, I mean, they are passionate about Indian cooking.
1:01:40 > 1:01:43- Yeah, absolutely.- But we never seem to get it right.
1:01:43 > 1:01:45They're like magicians, aren't they?
1:01:45 > 1:01:47- They hide all their spices away... - It's not just that.
1:01:47 > 1:01:51I think you're not adventurous and you don't go far enough.
1:01:51 > 1:01:53- Yeah.- Like...
1:01:53 > 1:01:54LAUGHTER
1:01:54 > 1:01:58The producers are going to want you back on again, I can see the script!
1:02:01 > 1:02:03We're not adventurous! Right, there we go. Onions?
1:02:03 > 1:02:06- Not yet.- No, not yet.- Not yet.
1:02:06 > 1:02:09Because there are so many. For example, dill.
1:02:09 > 1:02:12Who has used dill in Indian food? But you can.
1:02:12 > 1:02:15There's almost everything that was cooked, that you cooked before
1:02:15 > 1:02:21on this programme, you can make Indian food with the same things.
1:02:21 > 1:02:24Including the tuna. So you let the oil get hot,
1:02:24 > 1:02:28and then you put in cinnamon, bay leaf and cardamom.
1:02:28 > 1:02:31I'm standing back at this point! Yeah...
1:02:31 > 1:02:33You're leaving me to myself?
1:02:33 > 1:02:34You're flavouring the oil, as well,
1:02:34 > 1:02:38- you get some nice flavours out of it.- Yes. And...
1:02:38 > 1:02:40Now ready for the onions.
1:02:40 > 1:02:42And the oil will be now flavoured,
1:02:42 > 1:02:44like an injection going in with these spices.
1:02:44 > 1:02:47And it's a different flavour, the cinnamon gets a different flavour.
1:02:47 > 1:02:49They all get different flavours,
1:02:49 > 1:02:53which is why Indian food uses the same seasonings
1:02:53 > 1:02:57like cinnamon, but gets a different taste from Morocco, if they want to.
1:02:57 > 1:03:00Now the lamb here, we've just taken the lid off
1:03:00 > 1:03:02and you're reducing down this liquor.
1:03:02 > 1:03:05Yeah, I'm just reducing the liquor, which is very...
1:03:05 > 1:03:06You want a thick sauce.
1:03:06 > 1:03:10So, the rice, you've basically just put in cold water and left?
1:03:10 > 1:03:14Yeah. Now it's just... not quite ready yet.
1:03:15 > 1:03:17- I just want to brown the onion. - All right...
1:03:17 > 1:03:19- I'll turn the heat up. - No, no, it's fine.
1:03:19 > 1:03:23- Like you said, dill's not often used in Indian cooking.- It is!
1:03:23 > 1:03:25- It is?- It is, in north India. - I'll grab my jacket again!
1:03:25 > 1:03:26LAUGHTER
1:03:26 > 1:03:29- North India and west India, it's called sowa.- Right.
1:03:29 > 1:03:33And it is used all the time in all kinds of dishes -
1:03:33 > 1:03:36rice dishes, meat dishes...
1:03:36 > 1:03:39- ..vegetables, with dill.- Right.
1:03:39 > 1:03:43- So quite a lot of dill in this one. - Well, yes, yes. You'll see why.
1:03:43 > 1:03:47- OK.- OK. I actually want it browner, but do I have time?
1:03:47 > 1:03:50- No.- OK.- Stick those in?
1:03:50 > 1:03:52- Yes.- Right, in goes the rice.
1:03:52 > 1:03:54Now...you have to stir it.
1:03:54 > 1:03:59I need...something, a flatter stirrer. Oh, well...
1:03:59 > 1:04:03- So now you stir it.- How many do you want, Madhur? Look, here...
1:04:03 > 1:04:05LAUGHTER
1:04:05 > 1:04:10- What do you want?- I was looking for a specific one with a flat end.
1:04:10 > 1:04:11- A flat end?- Yes.
1:04:13 > 1:04:16Can we get Madhur a flat-ended wooden spoon, please?
1:04:16 > 1:04:20It's all right, I'll make do. OK. So now what am I doing?
1:04:20 > 1:04:23I'm stirring this like a souffle. Thank you for putting it all away.
1:04:23 > 1:04:25Don't worry, I'm listening.
1:04:27 > 1:04:32- You have to stir it very gently or the rice breaks.- OK.- Like so.
1:04:32 > 1:04:35And the other thing that keeps the rice grains separate
1:04:35 > 1:04:38is getting oil between each grain of rice, like so.
1:04:38 > 1:04:40- OK.- All right, now...
1:04:40 > 1:04:43- Then you've got the stock. - Then goes the stock.
1:04:43 > 1:04:45And if you don't want... This is chicken stock.
1:04:45 > 1:04:49If you're a vegetarian, use water...
1:04:49 > 1:04:51..or vegetable stock.
1:04:51 > 1:04:53If you're vegetarian, you're kind of stuck, really,
1:04:53 > 1:04:54with lamb, aren't you?
1:04:55 > 1:04:57No, no, just eat the rice.
1:05:00 > 1:05:02- OK. Now, the lid on?- No...- No!
1:05:03 > 1:05:06- You have to bring it to the boil! How will you know it's boiling?- OK.
1:05:06 > 1:05:11So, once it is boiling, then you cover it very tightly,
1:05:11 > 1:05:13and either you put it on very low heat,
1:05:13 > 1:05:16- or you can put it in your oven. - In the oven. It's going in the oven.
1:05:16 > 1:05:20- Without a lid, OK?- Without a lid?
1:05:20 > 1:05:22You put a lid on it, look.
1:05:22 > 1:05:26- There you go, without a lid. - For 25-30 minutes. And here we are.
1:05:26 > 1:05:30- Watch the pan, it's very hot. - So, now this is...- Very hot.
1:05:32 > 1:05:34See how it is now.
1:05:34 > 1:05:36And how the rice has elongated.
1:05:38 > 1:05:42I'm glad you've done the rice, Madhur. I'm a rice murderer.
1:05:42 > 1:05:45I've got a rice curse. I don't seem to be able to make it properly.
1:05:45 > 1:05:47I'll talk to you later.
1:05:47 > 1:05:50- Shall we leave the bay leaf and the spices in?- Yeah.
1:05:50 > 1:05:53Because they're partly... they're decorative
1:05:53 > 1:05:55- And...- I'll grab the lamb out. - Yes, thank you. Thank you.
1:05:55 > 1:05:59And yeah, perfectly. Just a little mess.
1:05:59 > 1:06:03- Remind us what that is again. - Sorry?- Remind us what it is again.
1:06:03 > 1:06:08It is lamb shanks braised with yoghurt and spices,
1:06:08 > 1:06:12and a pilaf with dill and spices, whole spices.
1:06:12 > 1:06:14And I'm going to do my research on Indian food
1:06:14 > 1:06:17before we get you back again. There you go.
1:06:21 > 1:06:24"We have a date," you said. Is that a chat-up line from Madhur Jaffrey?
1:06:24 > 1:06:27- Yes.- Over here. Grab a seat. Now, dive into this.
1:06:27 > 1:06:28I tasted this in rehearsal
1:06:28 > 1:06:32and it is absolutely... I have to say it looks spectacular.
1:06:32 > 1:06:36I've had lamb cooked in yoghurt before,
1:06:36 > 1:06:40but I was crossing the Wadi Rum Desert with the Bedouin tribe.
1:06:40 > 1:06:41Yes, yes.
1:06:41 > 1:06:44And we had it in a giant pot for about 30-odd people
1:06:44 > 1:06:46in the middle of the desert.
1:06:46 > 1:06:51- I had lamb, before, cooked in yoghurt in Birmingham.- Yeah!
1:06:51 > 1:06:52I need to get out more, obviously!
1:06:52 > 1:06:54- What do you think?- Oh!
1:06:59 > 1:07:01James didn't stand a chance in the kitchen there, but at least
1:07:01 > 1:07:03he got a date out of it, which is nice,
1:07:03 > 1:07:05and an incredible dish from Madhur.
1:07:05 > 1:07:08It's omelette challenge time. With Jun Tanaka in third place,
1:07:08 > 1:07:11he was looking to reach the top of the leaderboard,
1:07:11 > 1:07:13as he takes on Atul Kochhar.
1:07:13 > 1:07:14Right, let's get on.
1:07:14 > 1:07:17As usual, the omelette challenge, the guys on the board here,
1:07:17 > 1:07:22Jun's third place, and Atul's down in sort of 32 minutes area.
1:07:22 > 1:07:24Usual rules apply, three-egg omelette cooked as fast as you can.
1:07:24 > 1:07:28- Let's put the clocks on the screens. This boy is quick.- I know, I can't.
1:07:28 > 1:07:30- Are you ready?- You make both, OK?
1:07:30 > 1:07:32Three, two, one. Go.
1:07:37 > 1:07:39Watch how quick this goes.
1:07:39 > 1:07:41Ooh, just a little falter there!
1:07:46 > 1:07:47Oh, it's sticking.
1:07:48 > 1:07:51Look at the concentration on his face!
1:07:52 > 1:07:54Pretty good, pretty good, he's there.
1:07:54 > 1:07:58Atul, make sure you get on the... There you go.
1:07:58 > 1:07:59Right, let's have a taste of this.
1:08:06 > 1:08:08It's the kind of stuff that looks like you dodge around the pub,
1:08:08 > 1:08:11- outside of pubs on a Saturday morning.- Is it?
1:08:11 > 1:08:15- That sort of stuff, on the pavement. - Urgh! Come on.- Right, this one.
1:08:22 > 1:08:24- Atul.- Disqualified.
1:08:26 > 1:08:28You did it in 25.04.
1:08:28 > 1:08:30- But I'm not eating that. - There you go. I know that.
1:08:30 > 1:08:32- Jun.- I won't have beaten the time.
1:08:34 > 1:08:38You did it in 21.76, so both hopeless.
1:08:42 > 1:08:45That certainly looked super speedy from Jun, but unfortunately,
1:08:45 > 1:08:48it wasn't quick enough to send him to the top of the leaderboard.
1:08:48 > 1:08:50And now it's over to Galton Blackiston,
1:08:50 > 1:08:53who's serving up a luxurious Wagyu beef dinner.
1:08:53 > 1:08:54Great to have you on the show.
1:08:54 > 1:08:57- So something different for you with this one.- Yes, indeed.
1:08:57 > 1:09:00This was sort of brought to my attention earlier on this year,
1:09:00 > 1:09:02and this is Wagyu beef.
1:09:02 > 1:09:03It's a feather blade,
1:09:03 > 1:09:07but the interesting thing of it is the fact that it's from Suffolk.
1:09:07 > 1:09:08I wouldn't entertain it normally
1:09:08 > 1:09:11if it was from the other end of the world. You know?
1:09:11 > 1:09:12Suffolk's good to me.
1:09:12 > 1:09:16- Wagyu beef's traditionally from Japan, this one.- Exactly.
1:09:16 > 1:09:18So tell us about Wagyu, then.
1:09:18 > 1:09:20What's the difference between Wagyu and a normal beef?
1:09:20 > 1:09:23Right, now then, what the difference is,
1:09:23 > 1:09:26is the fact that you get this unique marbling.
1:09:26 > 1:09:28I don't know if you can see that, but that is fantastic marbling.
1:09:28 > 1:09:31And that means that the flavour is there.
1:09:31 > 1:09:33It's got a unique flavour, in my opinion.
1:09:33 > 1:09:36And it's just something that when I first tasted it,
1:09:36 > 1:09:38it absolutely blew my mind.
1:09:38 > 1:09:39And that even goes as far as the mince.
1:09:39 > 1:09:41The mince was amazing.
1:09:41 > 1:09:43But it's diet, lifestyle, everything,
1:09:43 > 1:09:45- that transforms the meat into this. - Yes.
1:09:45 > 1:09:48Now, this is feather blade, but the fillet and the sirloin...
1:09:48 > 1:09:51Yeah, YOU'D be able to afford the fillet and sirloin.
1:09:51 > 1:09:53Not like us poor chefs!
1:09:53 > 1:09:57We have to make something great with something cheaper.
1:09:57 > 1:10:00- Moving on. So, what's this? - So, this is the feather blade,
1:10:00 > 1:10:01and you've got this wonderful sort of...
1:10:01 > 1:10:04I don't know. What is it? Collagen running through the middle of it,
1:10:04 > 1:10:07and that actually is quite soft and quite tender
1:10:07 > 1:10:09and it just adds to the flavour of it.
1:10:09 > 1:10:11First of all, what I'm going to do is seal it off
1:10:11 > 1:10:13in a hot pan with a little bit of oil.
1:10:13 > 1:10:16You don't need a lot of oil in it cos it creates a lot of fat itself.
1:10:16 > 1:10:19- A bit of seasoning. - But this is produced where, now?
1:10:19 > 1:10:23This is now produced in a village, or town, called Earl Stonham,
1:10:23 > 1:10:24which is in Suffolk.
1:10:24 > 1:10:27And I'm just blown away by it.
1:10:27 > 1:10:28You'll have to tell me what you think.
1:10:28 > 1:10:32I know by the way you look at it, like that, that you're a bit wary.
1:10:32 > 1:10:35These are fantastic Norfolk Peer potatoes.
1:10:35 > 1:10:38I love to show you things like this.
1:10:38 > 1:10:42These are produced in Swaffham, which is about 12 miles from us.
1:10:42 > 1:10:44And it's all about the flavour.
1:10:44 > 1:10:46They get better as you go on throughout the year.
1:10:46 > 1:10:48They're like Jersey Royals, then?
1:10:48 > 1:10:53Well, at this time, maybe, but as you get towards Easter time,
1:10:53 > 1:10:56then you go like this to them and the skins just peel off,
1:10:56 > 1:10:58and the taste is, in my opinion, fantastic.
1:10:58 > 1:11:01- OK.- I'll just chuck them in with a bit of mint.
1:11:01 > 1:11:03So, you're not seasoning that beef, just leaving it...?
1:11:03 > 1:11:05I have seasoned it. I'll do it again for you.
1:11:05 > 1:11:07LAUGHTER
1:11:07 > 1:11:12Right. But then... Now, moving on.
1:11:12 > 1:11:16So, I've got some of these potatoes, which are just about ready.
1:11:16 > 1:11:19- OK.- I'm also going to do some beetroot puree.
1:11:19 > 1:11:20I love beetroot puree.
1:11:20 > 1:11:24- NORTHERN ACCENT:- Do you from up north love beetroot puree?
1:11:24 > 1:11:26What, "oop north" of South Africa?
1:11:26 > 1:11:29Wait till you hear my Brummie accent!
1:11:30 > 1:11:32Beetroot...
1:11:32 > 1:11:36If you take beetroot, it makes great soup, so many different things.
1:11:36 > 1:11:40- Salads. Pickled beetroot, I'm a big fan of.- Yeah, absolutely.
1:11:40 > 1:11:45- Right, you've got these onion rings. - Flour, egg wash, breadcrumb...
1:11:45 > 1:11:47Egg and then breadcrumbs.
1:11:47 > 1:11:51- How many do you want, anyway? - Oh... I don't...
1:11:51 > 1:11:54Well... You always do this.
1:11:54 > 1:11:56- You always do loads. - What do you mean, loads?
1:11:56 > 1:11:59You want to get him in the kitchen, in the mise en place.
1:11:59 > 1:12:02- He's a machine, James is. - Yeah, he is a machine.
1:12:03 > 1:12:07Anyway, so I would do a little bit less than that because I like to
1:12:07 > 1:12:10be quite nice and delicate.
1:12:10 > 1:12:13In actual fact, now you've made me go completely funny.
1:12:13 > 1:12:16- I want to put this... - LAUGHTER
1:12:16 > 1:12:18..into there.
1:12:18 > 1:12:23- OK?- It proves that whatever age you, are you never stop learning.
1:12:23 > 1:12:27And then...cover it with some apple juice, OK?
1:12:27 > 1:12:30Put a lid onto them...like so.
1:12:30 > 1:12:33- Right.- Now, this is going along nicely.
1:12:33 > 1:12:36It doesn't take long to cook, this. You want it fairly rare. OK?
1:12:36 > 1:12:41- Yeah.- And then strain the new potatoes, and then halve them.
1:12:44 > 1:12:45And then a frying pan on for them.
1:12:45 > 1:12:50- Now, you said these potatoes are Norfolk potatoes.- Yes.- Yep?- Yes.
1:12:52 > 1:12:54We've got some... You want some cavolo nero.
1:12:54 > 1:12:58- You've got some...greenery over there.- Yeah, some kale.
1:12:58 > 1:13:02- Kale, I love kale. - NATALIE:- I love kale.
1:13:02 > 1:13:05On the coast, where we are, we get sea kale, which is
1:13:05 > 1:13:08beautiful at this time of year, leading up to spring
1:13:08 > 1:13:11and all that sort of thing, which is absolutely beautiful.
1:13:11 > 1:13:12I think that's just about there, James.
1:13:12 > 1:13:15- We'll leave that to rest. - There you go.
1:13:15 > 1:13:19- You're doing well! - Thank you!- You are.
1:13:19 > 1:13:21OK, so that pan goes on.
1:13:21 > 1:13:23A little bit of oil in that pan, please, James.
1:13:23 > 1:13:24- This one? Yeah.- Yeah.
1:13:24 > 1:13:27- There you go.- Thank you.
1:13:27 > 1:13:29And then we'll just saute off these new potatoes.
1:13:31 > 1:13:33- So, Morston Hall, 20th anniversary this year.- Yes.
1:13:33 > 1:13:37Oh, by the way, happy birthday, Tracy, for tomorrow. Love you!
1:13:37 > 1:13:38Mmmwah! Mmmwah!
1:13:38 > 1:13:39LAUGHTER
1:13:42 > 1:13:46- Happy birthday, girl!- Who's Tracy? - That's my wife!- Oh, right!
1:13:46 > 1:13:48It's a good job it WAS your wife!
1:13:52 > 1:13:55Now, to get those on like so, a bit of seasoning on those.
1:13:55 > 1:13:58This is now perfect, so let that rest on the side.
1:13:59 > 1:14:06Now, I have also got some beetroot, which is already cooked.
1:14:06 > 1:14:08So blitz that for me, James, will you?
1:14:08 > 1:14:10- So, that's done in apple juice, yeah?- Apple juice.
1:14:10 > 1:14:13I either do it in apple juice or orange juice, one of the two.
1:14:13 > 1:14:16I think it just adds to the flavour of it. It's beautiful.
1:14:16 > 1:14:21- Take that out of there...- Thank you. - Put that on there to heat up.
1:14:21 > 1:14:25- You've been very useful. - It smells fantastic, the beef.
1:14:25 > 1:14:27The beef is great. It's really great stuff.
1:14:27 > 1:14:29I'm really pleased with it.
1:14:29 > 1:14:33And as I say, the mince apparently makes the most amazing burgers,
1:14:33 > 1:14:36which I can actually vouch for, cos I've had them at home.
1:14:36 > 1:14:39- They are brilliant. - I mention, it is very expensive.
1:14:39 > 1:14:43It's something like, the fillet steak is something like...
1:14:43 > 1:14:45..£60 a steak, isn't it? Something like that.
1:14:45 > 1:14:47Well, it probably is, yeah.
1:14:47 > 1:14:50I know it's very expensive, but at the end of the day...
1:14:51 > 1:14:53..on something like that, you get what you pay for.
1:14:53 > 1:14:57This is a bit of beef... I'm just...deglazing the pan with.
1:14:57 > 1:14:59The feather blade's only about sort of three quid?
1:14:59 > 1:15:03- Now, that... Yeah, about £3 a portion.- Right.
1:15:03 > 1:15:05But it's something different, and it's unusual.
1:15:05 > 1:15:07I want that fairly fine...
1:15:07 > 1:15:09- Do you want some of this apple? - Yeah, a bit of juice in there.
1:15:09 > 1:15:12What about the football? You're doing well, ain't you, Norwich?
1:15:12 > 1:15:15Oh, the Canaries are flying high!
1:15:15 > 1:15:19Oh, Glynn, he knows... Glynn knows how to tick my boxes!
1:15:20 > 1:15:22We've got that relationship, haven't we?
1:15:22 > 1:15:26We have this guy up front called Grant Holt, who is just amazing.
1:15:26 > 1:15:28- Top boy, isn't he? - And built like you.
1:15:28 > 1:15:31- LAUGHTER - Yeah, that's perfect.
1:15:31 > 1:15:32Good boy. Well done.
1:15:32 > 1:15:35- You're 50 this year, as well, aren't you?- Ohhh...
1:15:35 > 1:15:37LAUGHTER
1:15:37 > 1:15:39Did you have to say that?!
1:15:39 > 1:15:41BLENDER WHIRS
1:15:41 > 1:15:45I gave you strict instructions before - don't mention my age.
1:15:47 > 1:15:48Yes, I am.
1:15:48 > 1:15:51Not looking forward to it, but hey...
1:15:51 > 1:15:54This is coming along really nicely. We're nearly there.
1:15:54 > 1:15:57Right. So I'm going to thinly slice this for you.
1:15:57 > 1:15:59Some mint, that goes in at the end.
1:15:59 > 1:16:01This curly kale doesn't take long to cook.
1:16:03 > 1:16:05There you go. I'll keep...
1:16:05 > 1:16:08Do you want me to put a little bit of seasoning in here as well?
1:16:08 > 1:16:10Yeah, you can do, please.
1:16:10 > 1:16:12- Add a bit of the kale. - A bit of salt and pepper.
1:16:12 > 1:16:14Toss these around.
1:16:14 > 1:16:18I have to say, I think these potatoes are the new thing.
1:16:18 > 1:16:21- I think they're excellent. - And what's the name of them again?
1:16:21 > 1:16:25- Norfolk Peer.- Peer.- P-E-E-R, and they are delicious.- There you go.
1:16:25 > 1:16:27From Swaffham.
1:16:28 > 1:16:31- That's your puree.- Now...
1:16:33 > 1:16:35- Done.- And you're actually featured in our magazine
1:16:35 > 1:16:37to commemorate 20 years, James, you know?
1:16:37 > 1:16:40- Am I?- You are. Heavily featured.
1:16:40 > 1:16:43LAUGHTER
1:16:46 > 1:16:50- Heavily featured in your magazine. - Heavily featured, cos... Yes...
1:16:50 > 1:16:53- I feel honoured.- Yeah, well... I'm honoured!
1:16:55 > 1:16:57A bit of that on there.
1:17:03 > 1:17:04This puree, I suppose, would work
1:17:04 > 1:17:07- really well with venison, wouldn't it?- Of course it would.
1:17:07 > 1:17:12I mean, I find beetroot is one of the chef's dream things
1:17:12 > 1:17:16cos it's so wonderful, it adds beautiful texture, colour, flavour.
1:17:16 > 1:17:22A little bit of the beef. Look at that beef, that's perfect.
1:17:22 > 1:17:23Just one piece?
1:17:23 > 1:17:27Yeah, James, you see? I knew you'd say something like that.
1:17:27 > 1:17:29Because, in Norfolk, or where I am,
1:17:29 > 1:17:32I always like to leave people wanting a little bit more.
1:17:32 > 1:17:35LAUGHTER
1:17:35 > 1:17:37You might be slightly different up north.
1:17:39 > 1:17:43It's all about just that lingering little bit more, isn't it?
1:17:43 > 1:17:46A little bit more. And the onion rings. Don't forget the onion rings.
1:17:46 > 1:17:48Cos I thought that would appeal to you as well.
1:17:48 > 1:17:51- A little bit more...?- No! Less is best.
1:17:51 > 1:17:53So remind us what that is again.
1:17:53 > 1:17:55There we are. There's Wagyu featherblade
1:17:55 > 1:17:58with Norfolk new potatoes, shallot rings, beetroot.
1:17:58 > 1:17:59Brilliant.
1:18:04 > 1:18:06Right, you've got to dive into this.
1:18:06 > 1:18:09In fact, you'll probably eat all this in one mouthful!
1:18:09 > 1:18:11LAUGHTER Dive in, tell us what you think.
1:18:11 > 1:18:13Have you ever tried Wagyu beef on your travels?
1:18:13 > 1:18:16I've never been as far as Asia yet, so...
1:18:16 > 1:18:18You don't have to go to Asia!
1:18:18 > 1:18:21- GLYNN:- It's just around the corner from Norfolk!
1:18:21 > 1:18:23Tell us about this, then. It is...
1:18:23 > 1:18:27I mean, the texture of it is very different to a normal steak,
1:18:27 > 1:18:31- isn't it?- It is, but I just think it's about the flavour on that one.
1:18:31 > 1:18:34For something which is normally thought of
1:18:34 > 1:18:36as a fairly tough piece of meat.
1:18:36 > 1:18:38- Like that?- That's so tender.
1:18:38 > 1:18:40- It is good, isn't it? - That's delicious.- It's beefy.
1:18:40 > 1:18:42- You're not going to get any over there.- There's not enough!
1:18:47 > 1:18:49Wonderful stuff from Galton there,
1:18:49 > 1:18:51with a dish perfect for those perfect occasions.
1:18:51 > 1:18:54Now, when actor James Nesbitt came to the Saturday Kitchen studio
1:18:54 > 1:18:57to face his food heaven or his food hell, he told us
1:18:57 > 1:18:59he would be a lucky man if he got lamb mince,
1:18:59 > 1:19:02but would get Cold Feet if he had to eat marzipan.
1:19:02 > 1:19:04Which one did he get? Let's find out.
1:19:04 > 1:19:06Right, it's time to find out
1:19:06 > 1:19:08whether Jimmy will be facing his idea of food heaven or food hell.
1:19:08 > 1:19:11Everyone in the studio has made their minds up.
1:19:11 > 1:19:13Jimmy, just to remind you, your version of food heaven would be
1:19:13 > 1:19:14lamb mince, in particular.
1:19:14 > 1:19:17You like all mince, but particularly lamb mince.
1:19:17 > 1:19:19Could be transformed into sort of my version of a classic sort of
1:19:19 > 1:19:21Greek moussaka.
1:19:21 > 1:19:24Alternatively, the dreaded food hell - marzipan.
1:19:24 > 1:19:27This time of year, classic dish, simnel cake.
1:19:27 > 1:19:29Beautiful fruit cake here with all sugars and spices
1:19:29 > 1:19:31and all these different sort of dried fruits,
1:19:31 > 1:19:34topped off with marzipan, marzipan balls round the edge.
1:19:34 > 1:19:37We know what the people at home wanted to see.
1:19:37 > 1:19:39How do you think that these lot wanted?
1:19:39 > 1:19:43I'm hoping... Marzipan is pointless. I don't see the point in marzipan.
1:19:43 > 1:19:44It's like sprouts -
1:19:44 > 1:19:46if you love it that much, why don't you have it every day?
1:19:46 > 1:19:49Well, I have to say, you must have been good to everybody, cos,
1:19:49 > 1:19:54unanimously, 6-1, people want to see the lamb mince.
1:19:54 > 1:19:56Ha! Yeah, exactly, cos they've got sense.
1:19:56 > 1:20:00But because he made such a good job of it in rehearsal,
1:20:00 > 1:20:05Gennaro, I want you to make one of your lovely, lovely Easter chickens.
1:20:05 > 1:20:07- Right.- Just to show everybody.
1:20:07 > 1:20:08That'll keep him quiet and keep them busy -
1:20:08 > 1:20:10that's why I give him that anyway.
1:20:10 > 1:20:12Right, if you can then chop me the potatoes,
1:20:12 > 1:20:14we're going to basically saute off some potatoes with this.
1:20:14 > 1:20:16Right, moussaka, what we'll do...
1:20:16 > 1:20:19Obviously we've got the lamb mince, we've got different spices,
1:20:19 > 1:20:21we've got nutmeg, a bit of cumin, a bit of oregano.
1:20:21 > 1:20:23We've got onions, garlic, and aubergine here.
1:20:23 > 1:20:25We've got some mint, a few tomatoes,
1:20:25 > 1:20:26red wine and a bit of stock.
1:20:26 > 1:20:29So, first thing, we're going to take our aubergines,
1:20:29 > 1:20:30which I'm going to slice.
1:20:30 > 1:20:33That's something I only discovered recently, and I love them.
1:20:33 > 1:20:35- They're fantastic. - Aubergines are fantastic.- Amazing.
1:20:35 > 1:20:39The river cafe people, they do a fantastic aubergine pasta dish
1:20:39 > 1:20:42with lots of...
1:20:42 > 1:20:44- Yeah.- Fantastic.
1:20:44 > 1:20:47So you want a body and two wings.
1:20:47 > 1:20:50I'm going to do it. It won't take you very long to do.
1:20:50 > 1:20:51A few minutes.
1:20:51 > 1:20:53So with the aubergines, really, now...
1:20:53 > 1:20:55I actually grow my own aubergines at home, so
1:20:55 > 1:20:56I know a little bit about them,
1:20:56 > 1:20:59but they're hybrids of aubergines, these ones now.
1:20:59 > 1:21:01You don't really need to salt them any more.
1:21:01 > 1:21:04- Not any more, no, you don't. - Thank you, Gennaro, for that.
1:21:04 > 1:21:08So what we're going to do is just basically hollow out the skin.
1:21:08 > 1:21:11Obviously, traditionally this would be done in a dish,
1:21:11 > 1:21:12but we're going to do it this way.
1:21:12 > 1:21:16If you can take some oil, which is the biggest one.
1:21:16 > 1:21:18Yeah, I know what oil is!
1:21:18 > 1:21:20Olive oil?!
1:21:20 > 1:21:22Sorry, I'm used to working with him!
1:21:23 > 1:21:25Whack it all in, that's it.
1:21:25 > 1:21:27Throw in the aubergine.
1:21:28 > 1:21:31There you go. We're going to fry this all off as well.
1:21:31 > 1:21:34So this can all go in. Start this off cooking. That's it.
1:21:34 > 1:21:36Plenty of aubergine, give it a quick stir around.
1:21:36 > 1:21:38There you go, you've got a spoon. Stop it from catching.
1:21:38 > 1:21:41Remove this off as well. Get plenty.
1:21:41 > 1:21:43Tony's there, chopping my potatoes,
1:21:43 > 1:21:46- which should cook in real time, hopefully.- In oil?
1:21:46 > 1:21:49Yeah, oil. Olive oil for that one, I think.
1:21:49 > 1:21:52- So, throw in the aubergines. - Finished!
1:21:54 > 1:21:56Is that it?
1:21:56 > 1:21:58Unbelievable, isn't it?
1:21:58 > 1:22:00It's like something off Planet Earth, isn't it?
1:22:00 > 1:22:05Walking With Dinosaurs. No, we'll have that, that's all right.
1:22:05 > 1:22:07- It soaks up the oil very quickly. - It soaks up the oil,
1:22:07 > 1:22:09but don't forget we're going to add plenty of mince anyway,
1:22:09 > 1:22:11so we don't need to add to much more oil.
1:22:11 > 1:22:14The aubergines will soak it up and then dump it out again,
1:22:14 > 1:22:16so you don't keep adding it, otherwise it's too fatty.
1:22:16 > 1:22:18Tony, if you can make me a sauce as well.
1:22:18 > 1:22:22- Yep.- We're going to do a little mozzarella sauce.
1:22:22 > 1:22:25We've got a bit of flour, bit of butter, make a simple little roux.
1:22:25 > 1:22:27Add the milk. Then we've got some mozzarella here,
1:22:27 > 1:22:31egg yolk, a bit of nutmeg and some cheese grated over the top.
1:22:31 > 1:22:33At the same time...
1:22:33 > 1:22:37- You say you cook with mince quite a lot at home.- Yeah.
1:22:37 > 1:22:39What's the dishes that you do, then? Shepherd's pie?
1:22:39 > 1:22:42Well, Mary adores shepherd's pie...
1:22:42 > 1:22:44- Mince with anything, I like, you know?- Yeah.
1:22:46 > 1:22:51- And very easy to make. - Simple. As you are proving now.
1:22:51 > 1:22:53Very simple. In we go with the spices.
1:22:53 > 1:22:56We've got in here cumin, which is fantastic with lamb.
1:22:56 > 1:22:59- I don't know about you, Tony...? - Oh, cumin and lamb....
1:22:59 > 1:23:00- It's wonderful.- It's hard to beat.
1:23:00 > 1:23:03For this one, you've got oregano, just keep him happy as well,
1:23:03 > 1:23:06- and cinnamon, I absolutely love. - Cinnamon, I wouldn't have a lot of.
1:23:06 > 1:23:09Cinnamon, whack it in there, it's just tastes fantastic.
1:23:09 > 1:23:12- Mmm, smells nice. - In we go with the mince now.- Yes.
1:23:12 > 1:23:14- Throw that in.- Gorgeous. - Break that up.
1:23:14 > 1:23:17- You'd be just quite happy with a plateful of this, though?- Yeah.
1:23:17 > 1:23:20- I love it.- And some fat chips.
1:23:20 > 1:23:21Are there no onions in this?
1:23:21 > 1:23:24Yeah, you put some onions in, they're chopped in already.
1:23:24 > 1:23:27Gennaro, if you can chop me some parsley, that'd be great.
1:23:29 > 1:23:32- How are we doing with our potatoes? - They're just... They're slow.
1:23:32 > 1:23:35Swap that round a bit. Use that one.
1:23:35 > 1:23:38Turn that one over there. There you go.
1:23:38 > 1:23:40Turn that one down.
1:23:40 > 1:23:43Then we grab our tomatoes, which are going to go in as well.
1:23:43 > 1:23:46The idea is that we kind of dry-fry everything first
1:23:46 > 1:23:47to add a bit of colour.
1:23:49 > 1:23:50You've got your tomatoes.
1:23:50 > 1:23:52And that can go in.
1:23:52 > 1:23:54Obviously, traditionally,
1:23:54 > 1:23:57you would then layer this mince with the aubergines and everything else.
1:23:57 > 1:24:00This is totally different, this one.
1:24:00 > 1:24:01Red wine.
1:24:05 > 1:24:06Happy with that? There you go.
1:24:08 > 1:24:11- Bit of stock, just a touch. - What is that stock, though?
1:24:11 > 1:24:13- That's chicken stock, that one. - Oh...- Fresh chicken stock.
1:24:13 > 1:24:16- When it gets cold, it goes gelatinous.- Ah...
1:24:16 > 1:24:18That can leave-to on that side.
1:24:18 > 1:24:21What I'm going to do is turn that down. Take this pan here.
1:24:21 > 1:24:23Tony's got something to cook on over there.
1:24:23 > 1:24:26So this wants to cook for about 20, 25 minutes,
1:24:26 > 1:24:31and then you end up with our mince that we've got in here.
1:24:31 > 1:24:34So, some salt. Just a touch of salt.
1:24:34 > 1:24:37Black pepper. Where's the black pepper gone?
1:24:37 > 1:24:39What have you done with the black pepper, Gennaro?
1:24:39 > 1:24:44Black pepper, peppercorn, black pepper, yellow corn.
1:24:44 > 1:24:45Where is it?
1:24:46 > 1:24:48Who steal it?
1:24:48 > 1:24:51- Are you using those? - Yeah, we use these.
1:24:51 > 1:24:54Cos, basically, it's great for one portion size, I think.
1:24:54 > 1:24:58But you grab a bit of parsley. Obviously season it up as well.
1:24:58 > 1:25:00- But you don't eat those?- Yeah. - Oh, do you?
1:25:00 > 1:25:03- Yes, this is going to go back in the oven.- Oh, sorry!
1:25:05 > 1:25:06But the idea is now...
1:25:06 > 1:25:09I'll just do a wee bit of that there, Tony.
1:25:09 > 1:25:12- Give that one a turn there. - Is it hot? Turn that up a bit.
1:25:12 > 1:25:17The idea is, now, we fill these right up.
1:25:17 > 1:25:19This is a great dish that you could do in advance, you see.
1:25:19 > 1:25:23Cos you can make all this lot up. It's wonderful.
1:25:23 > 1:25:25You want an egg yolk in that sauce.
1:25:25 > 1:25:28It's a great dish you can do in advance,
1:25:28 > 1:25:32you can make these all up, place them in the fridge,
1:25:32 > 1:25:34leave them to set, and then just before you want them...
1:25:34 > 1:25:38- Then go out to a Greek restaurant. - Go out to a Greek restaurant, yeah!
1:25:38 > 1:25:41But you could make this today, stick 'em in the fridge,
1:25:41 > 1:25:44make the sauce tomorrow, pour it over the top,
1:25:44 > 1:25:45and then just pop them in the oven.
1:25:45 > 1:25:47It tastes fantastic.
1:25:47 > 1:25:51Hopefully Tony over there has got our sauce.
1:25:51 > 1:25:52Hang on, hang on...
1:25:52 > 1:25:55Oh! Oh, God...
1:25:56 > 1:25:58- The mozzarella must go in as well. - Just at the end.
1:25:58 > 1:25:59You got it in at the end.
1:26:01 > 1:26:04Give it a quick stir. Have you seasoned it?
1:26:04 > 1:26:05Yeah. A little bit more salt.
1:26:07 > 1:26:09That's going to go in there as well. Give that a quick mix.
1:26:11 > 1:26:13- How are we doing?- Yeah...!
1:26:13 > 1:26:16The minute Gennaro took over, it's now gone all lumpy.
1:26:16 > 1:26:19- It's not lumpy. - Stick it on there.- Yeah.
1:26:19 > 1:26:22- There you go. - You done it, you got it?
1:26:22 > 1:26:23Some mozzarella.
1:26:26 > 1:26:29- And there it is.- Gorgeous. - Put that over there.- Wow.
1:26:31 > 1:26:34What was in that there? That was mozzarella and...what?
1:26:34 > 1:26:37That's milk gone in there, butter, bit of flour, bit of nutmeg...
1:26:38 > 1:26:42- Egg.- Egg yolk.- Cheese. Cheddar cheese and mozzarella.
1:26:42 > 1:26:45Pop that straight in the oven, and then this can go really in...
1:26:45 > 1:26:47If you're doing this at home tomorrow,
1:26:47 > 1:26:50literally put it in for about a good 15-20 minutes.
1:26:50 > 1:26:52Make sure the aubergines are cooked.
1:26:52 > 1:26:56And then you've got this wonderful aubergine dish here.
1:26:56 > 1:26:58There you go. Now, grab a plate.
1:26:58 > 1:27:01- Oh, it's gorgeous.- Can you grab us a fish slice, please, Tone?
1:27:04 > 1:27:06Thank you very much.
1:27:08 > 1:27:10I love these sort of aubergines in the skin.
1:27:13 > 1:27:15There you go.
1:27:15 > 1:27:17It's a perfect sort of portion size.
1:27:20 > 1:27:24- They look gorgeous as well, don't they?- Last minute, get the potatoes.
1:27:24 > 1:27:27A bit of salt gone in there, Tone? In we go with the parsley.
1:27:27 > 1:27:29They're going to go in.
1:27:29 > 1:27:32Chuck them on the side of the plate, mate. They're done.
1:27:34 > 1:27:37- You're just happy, just being here, aren't you?- Oh, it's fantastic!
1:27:37 > 1:27:40You've just giggled throughout this entire show, haven't you?
1:27:40 > 1:27:43- It's magic.- That's your idea of food heaven, hopefully.
1:27:43 > 1:27:45- Dive in.- Dive in! - Dive in, tell us what you think.
1:27:45 > 1:27:48I'll get some wine to go with this while you're doing it.
1:27:48 > 1:27:50Gorgeous, absolutely gorgeous.
1:27:50 > 1:27:53Les Rives d'Alcion, that's what Tim has chosen.
1:27:53 > 1:27:55- Right, over here...- Mmm!
1:27:55 > 1:27:58- It's fantastic.- What do you think? It's hot.- It's fantastic.
1:27:58 > 1:27:59Cool it down with some wine.
1:27:59 > 1:28:02It's hot, but I think the cinnamon and stuff like that,
1:28:02 > 1:28:04I think really works. Dive in, girls.
1:28:04 > 1:28:07Tell me what you think of the wine, Gennaro.
1:28:07 > 1:28:10Tell us what you think of that as a match.
1:28:10 > 1:28:11A nice French red.
1:28:11 > 1:28:14I think the cinnamon really does help in moussaka
1:28:14 > 1:28:15I think it's really nice.
1:28:15 > 1:28:18It's a nice way of doing it, rather than just layering it all up.
1:28:18 > 1:28:20- It's gorgeous.- Are you a happy man? - It's gorgeous.
1:28:20 > 1:28:22Started the show with a glass of wine in his hand,
1:28:22 > 1:28:25he ends it with a glass of wine in his hand. He's a happy man.
1:28:30 > 1:28:33So, James got his food heaven, and didn't he look pleased?
1:28:33 > 1:28:36But, Gennaro, what on earth was that marzipan mess meant to be?
1:28:36 > 1:28:38A for effort, D for execution.
1:28:38 > 1:28:40Now, unfortunately, that's all we've got time for today,
1:28:40 > 1:28:42but I hope you've enjoyed taking a look back
1:28:42 > 1:28:44at some of the best moments from the Saturday Kitchen archives.
1:28:44 > 1:28:47And if you want to give any of today's studio recipes a go
1:28:47 > 1:28:49then you can find them all on the BBC website.
1:28:49 > 1:28:52Enjoy the rest of your weekend, and we'll see you next week.