11/03/2018 Saturday Kitchen Best Bites

Good morning. We've got breakfast, lunch and dinner all sorted for you on today's show,

as famous faces tuck into inspirational dishes from top chefs,

as well as another celebrity facing their food heaven or food hell.

So, forget about the spring cleaning, sit back and relax

and enjoy another slice of Saturday Kitchen Best Bites.

Welcome to the show. Now, don't go anywhere for the next 90 minutes,

as we have been searching through the Saturday Kitchen archives

to bring you some of our favourite moments from years gone by.

Coming up, it's dessert time, as funnyman Bradley Walsh enjoys

coconut panna cotta with blood oranges and mini-doughnuts.

The Godfather of Gastronomy himself Michel Roux is here

with a masterclass on scallops.

He cooks scallops in fish stock with button mushrooms,

before serving the scallops in their shells

with duchess potatoes on a bed of couscous.

The Queen of Curry Madhur Jaffrey is here, with spicy lamb shanks.

She marinates lamb shanks in yoghurt with a mix of cumin, cloves,

cinnamon, ginger, garlic and coriander,

and serves alongside a dill and cardamom rice pilaf.

And then it's time for another Saturday Kitchen Omelette Challenge,

as Jun Tanaka takes on Atul Kochhar at the hobs.

Saturday Kitchen favourite Galton Blackiston is here,

mixing Japanese and Norfolk cuisine. He sears feather blade of Wagyu beef

and serves alongside Norfolk new potatoes, kale,

beetroot puree and crispy shallot rings.

And actor James Nesbitt faces his food heaven or his food hell.

Will he get his food heaven -

aubergine moussaka with sauteed potatoes -

or his food hell - a simple simnel cake?

The choice between sweet and savoury, but which one did he get?

You're going to have to keep watching until the end of the show to find out.

All of that still to come,

plus we've been digging through the BBC archives to bring you

some classic moments from Rick Stein and Keith Floyd.

But first up, it's over to Donna Hay who's got breakfast all sorted

with her pancetta baked eggs.

-Welcome back, Donna. Your second time on the show?

-Yes.

-What are we cooking?

-You were really nice to me last time!

I'm always nice to you.

I feel you're going to be in trouble today.

No, not me. It's him over there that you need to worry.

-Nothing to do with me.

-I feel trouble brewing.

-OK, what are we cooking, then?

-Pancetta baked eggs.

-Yes.

I know I offended you, no pastry. But, come on.

It's the weekend, I'm not going to stuff pastry in these tins.

Right, OK. Pancetta, so the idea is this is a quiche without the pastry?

-Yeah.

-Right, OK.

-Well, sort of. Do you have to say it like that?

Quiche is so '80s.

Right. We've got the pancetta here.

We've got the pancetta. You know what, I'm going to halve some of it.

At home I do it with round pancetta, which I just pop straight in.

-We can get round pancetta.

-OK. Well, that's a lot simpler.

But, for this one, just two little pieces in the bottom.

Then get one of the whole ones and twist it around the sides.

So, as long as you've roughly lined the tin,

it's no big deal if there's holes in it.

It's just to go around the outside.

And when that bakes, it becomes nice and crunchy and crisp.

Important to use a metal tin for this, then?

I like to use a metal tin.

It makes sure the pancetta goes crunchy and brown.

But you can't use bacon, just pancetta? That's the key, I suppose.

Well, I think bacon might be a bit thick. Can you get nice, thin bacon?

So you want me to make the royale mix, not the quiche mix?

The royale mix which is eggs, medium eggs.

-Three eggs.

-Three of these, yeah.

A little bit of cream, because I want it nice and creamy,

you know, velvety in the centre.

-Little bit?

-So, a little bit of cream.

Some Parmesan cheese, there you go. Grated over there.

Tell us about yourself, then. Was it...?

Were you a chef first, or were you an enthusiastic cook, or...?

-How did you get into it?

-I was an enthusiastic cook.

My two older sisters, out of necessity, made me cook.

Right.

So that's really how I got into it, then I turned it into my career,

but I'm really a home economist by trade.

-That's where you trained, was it?

-Yeah... You know what?

To tell you the truth, I was too scared to become a chef,

I was scared of you big boys.

Pushing me around in the kitchen. I was, I was horrified.

-I don't know about that.

-NICK NAIRN: Pussycats.

-Every one of us!

-Yeah, yeah.

-That's how I would describe you, Nick!

-Never lost my temper ever.

Yeah, pussycat!

So a home economist and then, what was it...?

You wrote one book, and then it progressed from there, or...?

I started writing recipes for magazines, but I really enjoyed the food styling...

Back when I started - I'm sounding really old -

but cooking at home was kind of a bit shunned upon,

it was all about getting cool takeaway

and not cooking at all.

So, I just decided that I needed to write really simple fresh recipes...

-Right.

-..that people could achieve at home, so...

And that's how it all started,

cos it's gone on to be hugely popular, cos...

How many cook books are you on now? How many...?

I don't know...16, something.

16 cook books, 4 million cook books,

but the other thing that's huge is this magazine.

-Tell us about that.

-Yeah, that's been enormous.

The day before I got on the plane to come over here,

we'd just put the 50th issue to the printers, so...

-Yeah.

-..that's been fantastic.

Subscribers in, you know,

a crazy amount of countries all over the world, so it's good fun.

-Fun working on a mag.

-Fantastic. There you go.

-Thank you.

-There's your "royale" mixture.

-I'm just going to pop that in there.

And I really like the addition of all that fresh basil,

because I am channelling spring, sunny weather,

and I think the basil just makes it nice and fresh and zingy.

You don't have to grease these moulds or anything?

-No, it just pops out, cos it's nonstick.

-OK. In the oven.

-In the oven - are you going to do that for me?

-I'll do that.

-What temperature's that going in at?

-Oh, 350 something.

-"350 something"?

-Details, details, James!

-For some amount of time!

Some amount of time, something or other.

350 something, they go in for some amount of time and they come out like this.

And don't forget that all today's studio recipes,

including this one from Donna, are on our website.

Go to bbc.co.uk/saturdaykitchen.

For dishes from our previous shows, bbc.co.uk/recipes.

Look at those, they're like little souffles, lovely.

There you go. Right, peas you popped in boiling water.

Yeah, just frozen peas. A lot easier.

But I just want to refresh them and take the frozenness out of them

without them cooking, really, cos I want them to have as much...

-Is that over to me, then?

-Over to you.

So they got drained off, and then you want them in ice-cold water?

Yes, then a little bit of leaf spinach.

But do you do your own photography as well for these books, or...?

No, I don't do the photography, but I do the styling.

-You do the whole styling for it as well?

-Yeah.

There you go. And the ethos of these recipes, are they...?

Cos you've got a new one coming up, the new book now?

No, but I'm sure I could write one for you later.

-"Donna has a new cook book out."

-Oh, that one. Sorry.

-"That one"?

Oh, it's one of the 16! No Time To Cook.

It came out last year, but I was a bit slow getting up here with it, so...

-Yes, No Time To Cook.

-Yeah, which is...

Which has got a lovely ethos of busy people, so one pot, one pan,

one roasting dish, so slow on the washing up as well.

-Have you got my peas?

-I've got your peas.

-Do you want me to take...the things out the spinach?

-No, I don't!

-Why not?

-Cos it's edible and it's got a nice crunch.

-Look, that's no food stylist. Look at that!

-OK, all right.

A big burly boy doing that!

So, we've got lots of mint leaves, and I like to keep them whole,

because I like a big punch of flavour when you eat it.

And then you're going to make me some dressing.

I just want some olive oil and lemon juice soaking it up.

-Olive oil and lemon juice? Right, OK.

-Really simple.

-So they've had boiling water poured over them?

-Yeah.

-Do you want pips in here?

-No! No.

-Lemon, no?

-No, I don't think so.

-Rustic. Right, so lemon and olive oil?

-Yes, please.

Just something simple. Then we'll pop a little bit more mint on this.

-You want some seasoning in there?

-Yes, please.

-A bit of black pepper.

Now, you said these were great for picnics.

Yeah, I love taking these on a picnic. You know why?

Because you can just wrap this in a tea towel

and take it in its own little portable dish.

-Arrives there in style.

-Wrap it in a tea towel? You're going to wrap it in a...sleeping bag,

the weather we've been having over here!

To keep that thing warm.

A little bit of dressing over the top.

-Donna, you can drizzle the dressing over, cos I daren't touch it.

-Really?

-Yeah, go on.

-Do I scare you that much?

-No, you don't scare me.

-There we go.

-A little drizzly, drizzly dressing.

And these are great, aren't they? As you say, nice and crisp.

Lovely and soft in the centre. Remind us what that is again.

It's baked pancetta eggs with a spinach, pea and feta salad.

-See, I wasn't scary, was I?

-A little bit.

-Check that out.

Looks absolutely delicious, I have to say.

And that little home economist touch works.

There you go, have a seat over here. There you go, Sue. Dive into that.

-Oh, gosh. That looks so beautiful.

-The food just keeps coming.

These are a great idea. They're nice and light.

It's simple, it's for breakfast food, brunch food, picnic food.

-Put some toast on it.

-Nick's thinking that's on his cafe menu.

I do, and I love the idea of just wrapping the thing in a duvet

and taking it away for a picnic, you know,

for that sunny day that we get twice a year.

Exactly! In Scotland.

But the idea of these...

They puff straight up, and it keeps them nice and light.

I've just got to have some of this mint and peas.

Don't forget the spinach

with the nice stalk bits in there, perfectly placed.

-Happy with that?

-Oh, that's beautiful.

They're fantastic.

Just pour boiling water onto the frozen peas,

then strain them and use them straightaway.

That's the key to all that, and it's also the same thing for broad beans.

Such a brilliant store cupboard standby.

Something you have in the freezer,

it's as good as anything you'll get from the garden.

Other flavourings that could be put in there? Give them some inspiration. Other than basil.

Oh, goodness. Well, any kind of soft herb. Parsley...

-Coriander work in there?

-Ooh, not with eggs.

I don't like coriander with eggs. Chives...

Nick! Coriander doesn't work!

What do I...? I've only written 13 books.

Oh, well, there you go. When you've done 16, you know what you're talking about, eh?

An excellent brunch dish from Donna there,

and a great way to kick-start your day.

Coming up, Bradley Walsh is served coconut panna cotta

with blood orange and mini-doughnuts,

but first it's over to Rick Stein who's in India, taking it easy,

as someone else is doing all the cooking for a change.

Popular holiday destinations

mark out, I think, great chunks of social history.

Package deals to Spain, villas in Tuscany,

gites in the Perigord, and now, I think, this is probably the latest,

rice barges with all mod cons in Kerala.

Cruising through palm-fringed backwaters

with full air conditioning,

your very own cook, sun deck and balcony.

They once brought rice from the paddies inland.

Who'd have thought, what a leap in imagination, they'd be taking

honeymoon couples on the holiday of a lifetime?

I suppose this is what Kerala's all about. Going in a boat

up and down the backwaters. It's a bit like the exotic version

of the Norfolk Broads, I was thinking.

You know, you've got these sort of wide rivers going into big lakes.

But looking around, it just sums up Kerala to me,

because, I know I use this word a bit too often, fecundity,

but, it is so fertile.

I can watch fishermen all day long.

It's timeless, basic and magical.

This guy's catching the most popular fish here, it's called karimeen.

And lots of little cafes along the backwaters serve it with masala.

Well, we just stopped off for a coffee

from filming them catching karimeen,

the famous fish of the Keralan backwaters,

and they just said, "Would you like something to eat?"

So, I just had a look at this.

I mean, it's such a lovely advertisement menu.

So, I said, "Can we have some karimeen fry, please?"

So, I'm really looking forward to that.

They said, "Would you like some prawns too?"

So, these are the prawns.

I mean... Call that...

I mean, this is a Bobby Dazzler of a prawn!

So, I said to them, "Is there any chance we can film them?"

Because, you know, it would be so good to be out there watching them come.

And they said, "Well, they only do them at night."

Well, we can't film that, because you wouldn't be able to see 'em.

So, we said, "Well, do you fancy cooking some for us as well?"

So, we're going to have them fried!

I was a bit peckish, so they ended up making two dishes for me,

starting with these giant prawns

that were fried with onions, tomatoes and curry leaves.

When the prawns have taken on colour,

he puts in freshly ground garam masala,

ground cumin, turmeric and more curry leaves.

I think this is a prawn curry

by which other prawn curries may be measured.

What they're doing now is cooking the karimeen fry.

That's the one that's just coated in the masala with cornflour,

and in the masala we've got garlic, ginger, chilli,

ground pepper, cumin, turmeric,

cornflour and lemon juice.

You won't be able to get the karimeen at home,

but it would work really well with bass or bream. And, of course,

what's really important, it's got to be fried in coconut oil.

The guy helping us out here on the backwaters is Floyd.

No, not that one!

But he was brought up here and he's also a chef.

He worked in the Middle East in Bahrain.

Any food in Kerala, if you go to any house,

they don't serve you with a fork or knife or spoon,

you have to eat it with your hand.

-Let's go then. You start.

-You start from here.

Let's just see what it's like.

Mmm, what a good fish!

And this...this fish, the karimeen, is the most famous fish in Kerala.

Yeah, sure, it's the famous fish in Kerala.

You can go anywhere in Kerala and...but most in Alleppey, you come to Alleppey...

-Yeah.

-..they ask for karimeen.

Tell me this, what dish would you be most homesick for

when you were cooking over in Arabia?

The dish which makes me homesick, which I feel like eating...

-Yeah.

-..is fish molee and prawn curry,

because whenever I leave Bahrain, before I could leave there,

I call my mother and I tell her,

-"Mummy, I want this dish."

-HE LAUGHS

So, she keeps it ready for me.

I can see what Floyd means.

This prawn curry certainly didn't disappoint.

It was bursting with the flavours of pepper, chilli, cumin

and the restaurant's home-made garam masala.

Words fail me. I mean,

just looking at those prawns when they were raw,

I was just thinking, "This is going to be fabulous."

I mean, I just love seafood, and...that is...spectacular.

THEY SPEAK IN OWN LANGUAGE

Toddy is very important in Kerala.

It's not just for the tourists.

The toddy shops are to the locals what our local is to us.

The toddy comes from the nectar of the coconut palm bud.

And this is a bit complicated,

so bear with me, as I had a couple of glasses of this magic nectar

before witnessing this!

First of all, this chap climbs the palm

and then beats one of these huge buds

in order to get the sap to rise.

And then it looks like he's already cut off the top of one bud,

which he rubs with a bit of mud.

This, I was told, promotes the rise of the nectar, which starts to drip

almost straightaway and that's captured in the clay pot.

It's then left overnight

and collected first thing in the morning.

It'll start to ferment straightaway

and by lunch time will be quite alcoholic

and yet quite pleasant to drink.

But towards the end of a hot afternoon,

it'll be absolutely lethal!

Floyd the chef and my guide here

insisted that I visit a local toddy shop.

He said, "You can't say you've been to Kerala

"without having a glass of toddy."

To which I replied, "Well, all right, then!"

-Before you can drink the toddy...

-Yeah.

..you have to pour a little bit first.

Oh, I thought we were supposed to be drinking out of this, Floyd.

-Yes, just a little bit.

-Yeah, OK.

You wash it, you wash it and just...

That's the style before you can drink the toddy.

-Right, that... So.

-So, now...

-How much do you put in there, then?

-Yeah, you put full.

-And the first glass...

-Yeah.

..you have to take it full.

Oh, I've never tasted it before, what if I don't like it?

You have to!

-If you're in a toddy shop...

-I have to!

..empty the glass, you have to. It goes like this.

-Cheers!

-Cheers!

-Crikey, that's not bad actually!

-That is...

Once you start with the toddy, it's starting...trouble.

THEY LAUGH

It's like the engine.

-Right, you've got to...

-You got to make...

-..fill the carburettor up...

-Yeah, and then,

-by the time you start it...

-Yeah.

..you keep on going.

Phwoar!

HE SNORES

SNORING

That's what happens when you have too much toddy, you see,

there you go!

Now, Rick was in Kerala, which translates as "land of the coconut trees".

Now, coconut is such a versatile ingredient for savoury

and sweet dishes, and I'm going to use it to make this dish.

It's a great dessert.

It's a coconut panna cotta,

and I'm going to use it with blood oranges,

which are in season now, which are fantastic,

make a little Suzette sauce to go with it, and some little

doughnuts, which I think go fantastically well with panna cotta.

So, first off we're going to throw in some sugar into here.

Now, this is a simple little Suzette sauce.

So, Suzette sauce is a little bit of brandy,

or you can use Armagnac, and then we've got some of this

orange liqueur, these blood oranges, which are fantastic.

-When you cut them open, look at those.

-Oh, yeah.

Now, I said they're used for a lot of savoury dishes.

One of the most famous sauces with this is called a Maltaise,

which is Hollandaise sauce with blood orange juice added to it.

Which is great with some poached salmon or asparagus,

which it would be really nice with as well, with orange, wonderful.

But with this one we're just going to use a touch of lemon,

just to give it a bit of sharpness, and warm this up.

Now, with our panna cotta, we throw in some double cream.

Panna cotta is basically just a set cream,

but we're going to flavour this with some vanilla, so when you

take the vanilla, Bourbon vanilla, which comes from Madagascar,

big, fat vanilla pod,

you should be able to bend the pods like that, not sort of snap.

And then what we do is we take out the vanilla seeds, throw that

into the cream, and then I've got a mixture of this gelatine.

This is leaf gelatine, which is in cold water left to soak.

And then we've got coconut milk and buttermilk.

Buttermilk adds a little sharpness to the panna cotta as well.

So, that's that one. All right?

Yeah, no, good, yeah. I'm absolutely fascinated, actually, yeah.

-Happy with that?

-Yeah, no, really good.

-Now, it's got to be the...

-Is it fattening?

-Is it fattening?

-Yeah.

-Er, yes.

Cos I was looking at Paul. Do you eat your own food, Paul?

-There's nothing of you.

-Yeah, yeah. I have hollow legs.

It just doesn't stick to me. I've got my dad's genetics and...

-Right, yeah, yeah.

-Yeah.

Right, so, when you add the alcohol to this,

you've got to really watch it.

Be particularly careful with the orange liqueur, this stuff.

-It's like rocket fuel when you put it...

-Is it going to blow up?

It literally will fry up. So, add a little bit of colour to the sugar.

And you want the colour to add, well,

the flavour to the sauce as well.

So, you basically just take it off the heat,

-you add a little bit of brandy...

-Go on, James!

Now, this'll flame a bit, but not as much as this stuff.

This is like rocket fuel, so, careful with this one.

Do you think there was a girl called Suzette that that was invented for?

-What's that?

-Do you think there was a girl called Suzette?

I think there probably was.

-You know, there was bound to be, you know?

-Probably was.

-In we go with the...

-Like peach Melba.

-..blood oranges.

-Yeah, yeah.

-Tarte Tatin, the Tatin sisters.

-Who's Mrs Tatin?

They were a couple of old dames that lived in France somewhere.

-Really?

-Yes.

And the tart fell out when it came out of the oven,

fell upside down, hence the word tarte Tatin,

-that's where it comes from, upside-down apple tart.

-Oh. Very good.

Bit like scad the beggars.

Yeah, exactly. You need all these questions on The Chase, you see.

I do, that's exactly where I need them, yeah.

Cos it's the only questions that I would actually get right if I was ever on that...

I mean, that is an incredible phenomenon, really.

What are you now, seventh series, eighth series of The Chase?

-Something like that, yeah.

-It's still getting huge viewing figures.

Yeah, it's great, I have to say, it's really good.

I mean, people often ask me, you know,

"Do you want to come down to the pub quiz?" and stuff like that.

"You must be good." But it's not like that for me.

I'm sort of running the show, so it goes in one ear and out the other.

I'm not really, I'm not...

It's about having a great memory for names and numbers

and stuff like that as well, so I'm not brilliant with that.

-Cos, yeah, I mean, you've done a variety quiz shows that you've been a part of.

-Yeah.

Is that one of your favourites?

Is that the one that feels right for you, The Chase?

Yeah, The Chase especially.

I mean, it was a nice format and I just sat,

I literally sat in an office and someone at ITV,

Di Howie, gave me, and Ali Sharman, gave me a piece

of A4 paper and said, "What do you think of the rules of that?"

-I said, "Yeah, it looks good."

-"We're going to do an office run-through."

-And I did it.

-And I started with a couple of the Chasers in an office run-through, gave them

a couple of nicknames, and we were up and running.

And I literally became part of the contestant,

I literally was the contestant's mate, basically, in the first run-through

and it sort of stuck, and so we were against the Chasers...

See, if there's got to be one that's brought back it's got to be

-Bullseye, hasn't it?

-Yeah.

-I mean, that was the ultimate to me.

-Yeah, did you like darts though?

-Well, yeah, but you won a rubber Bully,

which was pretty pointless, and also you won a boat when you lived in, sort of, Birmingham.

BRADLEY LAUGHS

Which I thought was just... I thought it was "this is what you could have won."

So they rubbed it in even more. I thought it was...

Yeah, I see what you're saying, yeah, but, you know, game shows,

I mean, they're all sort of a reinvention,

pretty much of a muchness, a reinvention of something...

Well, you've done so many different things as well, particularly,

-I mean, now Law and Order: UK.

-Yeah.

-Fantastic to be a part of that.

Yeah, well, that's, we're in our eighth series of that,

I think, now, so that's good. That was...

I'm really pleased to be part of that.

Cos, I mean, in America it's massive.

Well, I think we're the only franchise running

now at the moment, because it made 420-odd episodes in the States

and then they took it off, but there are other guises it runs in,

like SVU, Law and Order: SPU, and Law and Order: Criminal Intent,

but I think we're probably the only franchise running.

And our show gets dubbed into French and Portuguese, I think, and Italian, German...

Cos if you've never seen the US version, anybody out there,

-it's kind of the same format, isn't it, really?

-Yeah.

It's the way that it's edited as well. Tell us a bit about it.

Well, it's quick. I mean, it's the whole thing.

It's, sort of, the crime, we catch the perpetrator pretty quickly.

And then it's not really a whodunnit,

but it's purely and simply the fact that then we've got to

take them to court and see how the judicial system puts them away.

Sometimes they get off and sometimes we put them away.

But strangely enough, most of the stories in its original guise

came from the front pages of the New York Times.

Dick Wolf himself would read the front pages, write the story,

go away with his writers,

write the story that concerned that particular headline.

So, basically they were all pretty much true to life, you know.

-Cos it is one of these shows that, particularly I think, in the UK we've improved.

-Oh, right.

Well, do you think we've taken an American show? It's difficult for you to say that,

but it's one of those things that, you know,

you start off with an American show, because they kind of ruin ours.

-Well, I don't know about that...

-It's like that Office sort of stuff.

Well, I've never seen it, so I can't comment, but I...

LAUGHTER

-He's sitting on the fence here, you see.

-Come on, Bradley, get off.

I think it's like American cars, you see, we make them better.

I'm not, I'm not sitting on any fence. Seriously, I hadn't seen it.

I hadn't even seen the American Law and Order. I hadn't even seen it.

Dick Wolf, we was at dinner one night and he said to me,

"Brad, what did you think of the American show?"

And I went, "I've got to be honest with you, Dick, I've never seen it."

And he went, "Well, maybe that's good, so then you're not taking on

-"board the way it was done and you're bringing it from a fresh side."

-Yours is better.

-Yeah.

So, it was pretty good.

I mean, I'm basically playing the part that Jerry Orbach played,

Lenny Briscoe in the original series of the American show, but it's been great.

I mean, it was a time, when I first turned up for rehearsals,

this is in 2008, that I'd just left, not been, I'd been out of another show,

come into Law and Order, and I was told not to smile at all by the show runner,

scripter head and the director, because Jamie Bamber who

was my partner at the time, he said, "No, he's the alpha male,

"he's the grin, you know, for the ladies to see. You're the grisly old cop."

And it was great. And it was like, I thought, "Oh, brilliant, something different."

Cos I'd played Danny Baldwin in Coronation Street, I was Jack the lad and then...

So, we get to Law and Order and it's knocked out of you,

and then we put the mac on, the glasses and the slicked-down hair,

and it's a really nice part to play, actually, very understated.

But looking at all the stuff that you've done, I mean,

this is a far cry from your first career as a professional footballer.

Well, actually, my first career was at Rolls-Royce in Leavesden in

Watford, I used to build helicopter engines for the Ministry of Defence.

-That's what I used to do.

-He's making all this up.

This can't be true.

LAUGHTER

-It can't be. Your life's not real.

-I left school, I left school...

-That's unbelievable.

I left school, Francis Combe Secondary Modern, a comprehensive.

And my dad, I said, "I don't know what to do," cos I was going to, playing football locally,

and my dad said, "Well, listen, why don't you go to the factory?"

Which is literally the Harry Potter film studios now.

And it was literally at the top of our road and I said, "OK, fair enough."

I only needed a minimal amount of qualifications to get in at floor level,

and then Rolls-Royce put me through their technical school and I went to college with them.

And came out the other end a jet engineer.

If someone had told you your life's going to be like that, you would go, "You're crazy."

And then I was seen playing for my mum's hospital side on the Saturday, I played for the county football

and stuff like that, and I was seen playing, and they said to me, Brentford had been watching,

and they said, "Do you want to play on Monday night against Southend United?"

And I said, "Yeah," and I scored the winner and signed on straight after that.

-Have you ever seen James play football?

-No, no.

-He's fantastic.

LAUGHTER

But it's like everything else, the game's changed. I couldn't play now.

We've still got 55 minutes for me to get...

LAUGHTER

Yeah, you don't want to see me play football.

Me neither, me neither now. It's all gone.

-No, seriously, you don't want to see me play football.

-LAUGHTER

-So...

-So, Law and Order.

-Yeah.

-And we are on, what, eight series now?

Yeah, yeah.

-Fantastic. Well, there are your doughnuts.

-Thanks.

JAMES LAUGHS

Roll these around, a bit of sugar. This is an enriched yeast dough.

Basically it's a bread dough made with sugar and butter added to it.

-I'll put your one on there.

-Right, thanks.

-And there you have your...

-Cheers.

-..buttermilk and coconut panna cotta with blood oranges,

-Suzette sauce, and sugar-roasted doughnuts.

-And a couple for the lads.

-Do I get to eat it, James?

-Oh, I don't...

-I can see what's happening already.

THEY LAUGH

-What do you think?

-Oh, I haven't... Can I, do you mind?

-Yeah, yeah. Dive in.

-Right, OK.

-And there's no sugar in that panna cotta as well.

It's just the coconut milk, but it's the buttermilk that adds the sweetness to it as well.

-Happy with that?

-Beautiful doughnuts, man.

From jet engineer to footballer and actor, to singer,

is there anything Bradley Walsh can't do?

Next up it's the incredible Michel Roux,

who's giving a masterclass in a classic French scallop dish.

Now, not every day you get one of the world's best chefs cooking for you.

Well, our next guest is exactly that.

He opened Le Gavroche with his brother Albert 40 years ago.

It soon became the first restaurant in Britain to gain three Michelin stars.

He eventually left and opened the Waterside Inn in Bray,

which has held its own three Michelin stars for an amazing 23 years.

It's the first time he's been on Saturday Kitchen. It's a real honour to have him on.

It's the godfather of cookery himself -

I've bigged you up enough - Michel Roux.

-Thank you.

-Absolute genius.

What am I supposed to do after all what you say about me?

-Just cook the scallops.

-LAUGHTER

-So, what are you cooking for us?

-Scottish scallops.

-Yeah.

In the shell, which I'm going to cook a la Parisienne.

-So, we have got the scallop and I am going to open one and pepper it.

-OK.

If we walk through quickly the ingredients,

they sit up on a bed of mushrooms.

Then we have got a little sauce which is made with a roux obviously,

as the name indicated.

Flour, a little butter, and then you got a bit of cream,

-but before anything, fish stock.

-Fish stock.

You can buy fish stock, we all know that.

-And that's all served on a bed of...

-Yes, on a bed of couscous..

-Yeah.

Couscous with a little diamond of broccoli.

-So, the couscous, you can start the couscous.

-I'll get on the go.

-Same quantity of couscous than on hot water.

-Yes, Chef.

-Boiling water.

-I'll do that, yeah.

Now, scallops, how do you do the scallops?

Now, if the scallop is open, and normally it's slightly open, you

take a very hard knife, sharp knife, and you follow the flat leads.

-You can take a cloth if you want to.

-Take a cloth, yeah.

I don't need it, but I suggest that people should take a cloth

to avoid cutting your finger.

You can see that there is nothing left there, because you don't want to lose the scallops then.

-These are hand-dived scallops, aren't they?

-Oh, they are.

-Try not to go for dredged ones,

-because they contain a lot of sand, don't they?

-Now, you can take the knife there,

or you can take a spoon.

So, you know, I'll take a spoon and I get that beautiful, yes,

they are hand dived scallops, look at them,

they're beautiful, beautiful scallops.

-And we keep the shell - brush the shell, that's important.

-Yep.

Under the cold water, and then we serve the scallops in it.

So what you do there now, you take the membrane.

And a little prying around it,

and you've got the beautiful white. Look at that.

-Aren't they lovely?

-Nice, fresh...

-Yeah, it's beautiful.

Then you've got the coral, which is the little yellow bit there.

Try wherever you can to buy it in the shells, aren't they?

A lot of the stuff like that you buy in the supermarket has been frozen.

Yes, and they are full of water as well.

Because that is what they do, they are very naughty -

they soak them in water and they sell them for more expensive.

-So they are heavier.

-Absolutely.

Now, you prick a bit the coral, just a little bit,

because when you are going to cook it, it won't burst, you see.

So that's good. And then you keep that lovely little bit...

Oh, look at that. For the sauce, you see.

-That's for the sauce I'm using that.

-OK.

And now I am starting cooking the scallops.

I am just making you a nice bit of potato.

Thank you, yes, the pommes de terre duchesse.

Duchess, which is just potato...

-Absolutely, potatoes mixed with a little egg yolk.

-Yep.

And then you add in it - this is very important -

-you add a little egg yolk and butter.

-Yeah.

And that's it. It's very easy. So scallops goes there.

You have got mushroom as well, which goes in that,

and I have got someone who has been very nice with me indeed

to get me a little mushroom cut.

But I'm going to cut you a couple of mushrooms. I need a bit of exercise.

So here you are.

So a few mushrooms.

Now, I leave the tail on the mushroom, because they look better,

and I never cut them too thinly, because

if you cut them too thinly, there is nothing left of the mushroom.

And never wash them, really, because they are like a sponge really,

-aren't they?

-No, absolutely right.

If needed, you wipe then a bit with a little kitchen cloth.

And do you think...?

I've baked the potatoes to create a nice fluffy mash.

Irish potatoes, of course.

They are the best!

LAUGHTER

How can I say no after what I said before?

So here you are, you see, that takes a few minutes to cook.

And then I'm going to put them into a little bowl.

So you turn them over, you see.

We've got a sink behind you, Michel, if you want to wash your hands.

Yes, you are quite right, absolutely right. Now...

-I'm nearly there. Nearly there, Chef.

-Good.

So where did your love of food start?

Did it come from other chefs, like your parents?

Your mother?

Mother, mother, father, and grandfather.

-We have always been in catering for 150 years.

-Wow.

But it's been in your family for...

Well, you have passed on a generation as well.

Absolutely right.

Yours and Albert's sons are now running both restaurants.

You are absolutely correct.

We have always been, and we worked together for 20 years, Albert and I.

-Yeah.

-So you see, now I am draining.

Draining and straining the fish stock.

And the mushrooms.

Just to seal them, really.

Very lightly cooked, indeed.

Now, so it's that, and I'm making my sauce, so start it now.

So here we are.

I'll just move this out of the way for you.

Thank you very much.

-You are a very good commis!

-LAUGHTER

If you can see it, my hands are shaking!

-Here you are.

-Go on, Chef, right.

I am always...

-You never call me Chef, James!

-No!

So the butter, melting the butter, look at that.

I'm very pleased with that.

Now, you could have made the sauce in a big pan,

but a medium-sized pan is always better.

-Yeah.

-And then I am doing my Roux.

I'm just popping my egg yolk into my mash. There we go.

Season it up.

Flour's there, Chef.

Oh, thank you very much, thank you.

Short-sighted!

Do you think about the roux?

The reason a lot of people make the mistake with roux,

particularly the white sauces, they add too much flour to it.

Yes, they do. The other thing they do is they sometimes make a roux

and they put hot liquid with a hot roux, and that doesn't do the job.

-Yeah.

-It blocks the sauce, you see.

And you've got little pieces in the sauce,

and you've never got a smooth sauce.

-Always one hot and one cold.

-Absolutely right.

And you look at the roux, you see, light roux,

not too much flour, and then you take your stock.

What I'm doing obviously is putting hot in hot, but I've done it before.

But I suggest you don't do it like that!

LAUGHTER

Right, here we are.

I'm just filling up my little piping bag there.

You are doing very well.

You going to do the little border on the scallops?

I'm ready to do that.

Look at that sauce coming out now, you see?

It's almost finished.

Now, obviously a bit of seasoning.

I like black pepper because it leaves little dots.

-Yep.

-Here you are.

Now, scallops, I'm cutting the scallops.

-I'll get you a knife, Chef.

-Thank you.

I don't need that any more, I already have my drink.

I've cleaned my fingers, so I'm all right, you see, good boy!

Do you want me to do the scallops, or are you...?

I'll do that.

I'll do that on a plate, in fact.

You see, it is the shaving, very, very little shaving of the broccoli.

You see what I'm doing?

I'm not taking the floret, I'm just taking the shaving like that.

These are the diamonds you were talking about?

That's the little diamond I was talking about.

How's my sauce doing?

Sauce is doing OK.

So what do you do with the rest of the broccoli, then?

The rest of the broccoli? Make a soup or you serve it as a veg.

Nobody will really see that, taking a little bit off!

LAUGHTER

That's a cheeky barber!

So, you know, you have got two-fold, you're taking money from both sides.

OK, so the couscous, have you moved to the couscous

and stirred it a bit? Please, with a little fork.

Now we are going to put the broccoli in it.

And a bit of olive oil, just a little touch of olive oil.

That's it, we put in our broccoli.

I'll do that, you can do the scallop bit.

Thank you, that's marvellous, well done.

So we've got the mushroom...

So mushrooms on the bottom, very important.

It gives you a little cushion.

Do you want a bit of olive oil in there, Chef?

Yes, please, just a little spoon.

Look at that, lovely mushroom.

They are very barely cooked, you can see that.

Now the scallops, which have been beautifully cut by my friend James.

He is a good man, that man, isn't he, young James?

LAUGHTER

He has done a good job, no sabotage!

Now we are going to put a little coral on the top.

As if I'm going to dare to sabotage this!

Now, the coral is always nice, because when it is too big,

you cut it in two.

Look at that, beautifully poached.

And these are going to look nice on the top. Voila!

So you have got that there.

Can I have the duchesse?

-Yep, just there.

-That's it, well done.

So I can pipe it. Or you can pipe it.

Do you want to?

I'll leave you to do one, I'll grate the old cheese.

OK, I'll do one.

Voila.

So that's the border, which stopped the sauce to go,

but on the same time you can enjoy the potatoes,

because potatoes duchesse are lovely.

You can even cook them with a little garlic if you've got some left.

-So I can put the sauce on?

-You can pour the sauce.

Good good, so sauce...

Look at the sauce, look at that.

Now that is a sauce, you see.

Voila! Lovely and beautiful and light.

-Lovely.

-So are you going to put a bit cheese on the top?

-Yep, cheese with a bit of crumbs on it?

-Yes, please.

Now, remember everything is hot, so it just needs a few minutes

in the oven, or under the grill, or a bit of blowtorch.

And that's it, that's the dish.

-So we'll just get a blowtorch.

-So that's it.

I'll leave you to...

-Sorry about that.

-Just literally just blowtorch over the top.

-That's it.

-And everything is hot, nice and hot in the middle.

Absolutely.

Now, what I love, you see, is the bed of couscous.

Can you just grab that one, Chef?

Yeah, I'll do that.

A-ha-ha.

Voila.

And voila.

So Michel, remind us what that is again.

It's the Coquilles Saint Jacques a la Parisienne.

Scottish scallops a la Parisienne.

That's the dish itself, and it's perfect for two.

-Isn't it a lovely little dish for two?

-I can't say any more.

-Can't say any more.

-It takes no time.

-It's easy.

-With you!

LAUGHTER

The man's a genius.

Right, follow me over, Michel.

The proof in the pudding is in the eating.

I feel like I should be cleaning the floor, cleaning the seat.

Thank you very much. Oh, what a service!

Dive into that.

Careful, it can be a bit hot.

-Do you want the scallops?

-Go on, you girls dive in together.

You have got to dive inside as well.

Yeah, just take that, a bit of mushroom and...

Now the secret with that is the whole live scallops, isn't it?

It is, the whole live scallops are the best, and the Scottish ones

are the best in the world, without any doubt.

A French classic there from Michel Roux that went down very well

in the studio.

Now it's time to dip into the BBC archives,

as we join Keith Floyd on a trip to Cornwall.

As you can see, the producer's love affair

with our stormy coastline continues.

Thank heavens it's too rough to go to sea,

or he'd have me doing the shopping for the next scene by boat.

Attention, all shopping, especially Sainsbury's, Safeway's

and... Sorry, Tesco's.

And now, back to Floyd On Food,

and let's see if I can con a kipper for breakfast.

-Hi, Martin. Nice to see you.

-Hi, Keith, good morning.

You know I've come for the stuff for Mary Flint,

-and it's in this thing, isn't it?

-That's right. Shall I get it out?

Yes, please. That'd be terrific.

-Now, aha!

-I think she wanted some kippers, didn't she?

-She did, indeed. Hey, is that a real kipper?

-That's a real kipper.

Why isn't it sort of bright orange or yellow?

-Well, you see, we haven't used any colour...

-Look at that.

Look, this is the beginning of the Floyd Campaign For Real Kippers, OK?

Jack the Ripper, as she was born,

not a golden smoked thing with nasty chemicals in. That's brilliant.

-There we are.

-Great, thank you very much.

Come on in, Richard, we want to see into this oven.

Is it called an oven or a smoker? What's the proper term?

-Well, it's a kiln. It's a smoking kiln.

-Right.

Here's one I like the look of very much.

This is a smoked herring of some kind, but different to the others.

Yes, it's a buckling. Instead of being done without heat,

these have been cooked in the same way as the mackerel have,

so they're ready to eat as they are.

And this is very much a delicacy in Scandinavia and Germany?

-That's correct.

-Yeah, delicious.

You could eat that, by the way, with some soured cream

with chives chopped in it,

or some horseradish sauce, slightly weakened with cream.

-Now, Mary wanted some trout, I think.

-Good, yeah.

-Grand.

-And what else have you got here?

-I also have an eel. A monster eel.

A fresh-water eel. Isn't he smashing?

Yeah, he is. Now, the colours are slightly different here.

Can you change the colouring by the texture of the wood,

or what happens there?

Yes, if we want a darker colour, we can use more soft wood,

-though we don't want to use too much, obviously.

-Right.

Oak is the prime, or apple,

but availability, and the mix required to get the colour.

Right, so like a painter, you mix the pigments and colour the thing.

-That's right.

-Right.

-A smaller one, too.

-A smaller one.

-Now, did you want a salmon?

-Yes.

-I think Mary wanted a salmon.

For those who can afford it, that is delightful.

-Isn't that beautiful?

-Yeah.

-Smashing fish.

-Good-oh.

-We also have some trout in the same way, which is

-they're large trout which we smoke like salmon.

-Very good.

-Which, I think, Mary's got already.

-Right.

-Now...

A bit of bacon, cos I'm going to stuff a cabbage later on,

and I wanted some really good smoked bacon.

I could actually eat that raw, couldn't I? If I wanted to.

-That's beautiful.

-Well, I think you might cook it, but you could,

-yes, certainly, it would be in some places.

-Yes. That is delightful.

That's going into my stuffed cabbage later on. And...what else?

-The cold-smoked mackerel fillet.

-Right.

-This is rather fun.

-It's a mackerel fillet smoked in the same way as that.

-Yeah.

You slice it in thin slices, and eat it as it is.

I'm overcome with hunger here. I'm sorry about this.

That is beautiful.

-That's good. That's a triumph, isn't it?

-Lovely.

Mm! Have a go at those. Damned good.

Right. And that about...

-Oh, and chicken.

-Smoked chicken, and pheasant, of course.

-Right.

-Which you've already got, haven't you?

-Yes, we have.

But that's what it would come out like.

I mean, this is a chicken that has been smoked and cooked...

-Great.

-..and slightly salted, so that it's a firmer texture

than you would normally expect from chicken.

Right. Well, what a golden, natural feast that is.

That is splendid, isn't it? I've got very into colours.

I'd like to be a painter, you know,

but who needs to be a painter when you can prepare food like that?

That's absolutely fabulous. And just have a look.

I can't emphasise how beautiful

that little gibbet of Jack the Rippers are. Isn't that fantastic?

# Smoke a little kipper and you smoke a little trout

# Then smoke a little mackerel, that's what it's all about

# And if you want to beat that old fish fry

# You can smoke a little eel if you really try. #

All this smoke has made me feel a bit eel. Sorry about that.

Anyway, what we've done is we've begged our way,

conned our way, into a kitchen which we couldn't afford to own,

not even to rent, from Mary Flint in this wonderful place.

Mary, thanks very much for having us.

Let's start our little acquaintanceship

as we mean to carry on, with a quick slurp of your wonderful wine.

Nostrovia!

And thanks for having me here. You love all this kind of fish.

Have a good look at this fish, Richard, please,

because I think these buckling, for instance...

They're like golden bars. They look as though they've been

dredged from the bottom of the sea, from a sunken wreck.

Tell me all about this lovely fish and what you're going to do with it.

OK, that's enough fish now, Richard. Back to us and to my friend Mary.

What are you going to do?

I'm going to cut it up and put it on a platter,

and hopefully concoct a little hors d'oeuvre before your other dish.

That's really nice. Do you want to get started on that?

-Why not? I'll start with this.

-This is this fabulous eel, isn't it?

Yes. And I'm going to cut it in pieces,

skin it, and have it ready.

Just skin one bit right away so that people can see how that's done.

-I'm going to take a larger knife, because...

-Yeah.

There you go.

And pay attention to this, Richard.

You just peel the skin off, you see? No problem, and heave that away.

Great, I think she deserves a...

Have a drink, Mary, have one on the firm there.

I think I'll have one, too. Not a bad idea. Excuse me,

I've got to roll my sleeves up and do a bit of work, you see.

Right, quick slurp for me.

Cheers to me. Cheers, Mary.

Now, a little story here.

A few weeks ago, I was at some public exhibition,

and a fishmonger came up to me and said,

"Look, would you mind putting your programmes on at the time

"of the year that match the way we catch the fish?

"Because it's very annoying when you cook something,

"people come to buy it the next day, and it's out of season."

It'll be even worse this time,

because this is the middle of winter, OK?

This is the middle of winter, but when you see this cabbage,

it'll probably be June or July, something like that,

and you won't be able to buy them.

Bad luck, so remember it for next time round.

Anyway, we're doing cabbages today.

So, Richard, if you'd like to come round and have a little look

at what we've got here - some ground pork,

minced pork, belly of pork, that is. The cheapest possible cut.

A little crushed garlic.

Because it's winter, dried dill,

but if we could have got fresh, we'd have preferred it.

Dried apricots, tomato puree,

parsley, and chopped onions.

Right, up and over, I'm going to make a nice little mess.

You can come down again as I chuck all these things into here.

A bit of onion, like that.

A bit of parsley in.

I'll be mixing that with the other herbs.

These lovely pieces of...

Ah, I'm getting some assistance here. This is really helpful.

A bit of dill, bit of garlic, in we go.

And then nice, gungy tomato puree.

And a little bit of the chilli powder, not too much of that.

And my assistant director's ripping me off, at this very moment,

which he usually does, a piece of tissue so I can clean my hands.

This will provoke a load of letters -

"He's used his hands again!" Never mind. Right, that's that.

Tissue, please, Director... Assistant Director. Thank you.

See how good they are to me, don't you? They're excellent, aren't they?

Right, one of the little things I did earlier on was

I blanched this whole cabbage, so it's partly cooked,

and the heart's taken out.

So all I now do is whack a few leaves down, like this,

and put in my first little layer of my mixture.

Fold the leaf over like that.

OK. Then I put another little bit on, like that.

I get another leaf out.

And I expect you're all fairly bored with that process,

but you go on assembling the thing in that way.

Now, um, great chefs,

people like Auguste Escoffier, who for me is sort of a saint,

were not only brilliant, but they were humble.

This simple recipe I'm making today I've ripped off from him.

And what would be really good... If the BBC,

you know all those intelligent programmes they have, like, um...

-Um...

-Omnibus, er, Arena. Um...

-Arts programmes.

-Oh, yes. Yeah.

I know, yes, sorry. All those kind.

Actually, he's got the heart of a cabbage as well.

If they, instead of doing these weird flautists and poets

and things, devoted, you know, 40 minutes to the life and work

of a great man like that, television would be all the better for it.

Anyway, I'll get on with some cooking, have a slurp...

..and see you again in a moment. I'll carry on doing these.

# Escoffier... #

Auguste Escoffier, held by some to be one of the greatest chefs,

was born in 1846, the son of a blacksmith.

He was best known in Britain via the Savoy, for making super puddings

for the petulant singers. Ever heard of Peach Melba? Get it?

# Voila!

# Escoffier

# Escoffier... #

With his friend, Cesar Ritz,

he fed the monarchy and superstars of his day.

But, like many geniuses, he died a poor man,

and although the culinary pendulum has swung far from his style,

his spirit lives on in kitchens everywhere.

So I'm sure you feel pretty enriched and happy by that, don't you?

"Mervin Bargg," eat your heart out.

Anyway, I've finished the cabbage.

Just tie it up with a piece of string so it doesn't fall apart,

and pop it in to a richly made chicken or veal or beef stock.

I'm walking slowly

because I don't think the cameraman can keep up with me.

And in it goes for about 40 minutes.

The next time you see it and me,

I shall be sitting with my new-found friend Mary,

bottle of wine, wonderful fish, wonderful cabbage,

having a fine time.

This is absolutely delicious,

but the point about it is it's totally fresh.

I know it's smoked, but it's fresh. It's not out of horrible packets.

No, no, no, absolutely genuinely... Are you going to give me some?

-Yes, will you have some eel?

-I'll have some eel, yes.

-Right.

-This is the delight of the whole thing, the eel.

-Great, wonderful.

Thanks to Martin and his wonderful smokery.

-A bit of...?

-Yes, that is the smoked mackerel.

-Yep, and that's nice and flavoursome.

-Let me help you.

-That's quite different.

-And a bit of the trout.

-Wonderful.

-OK.

-Really nice, thank you.

-I'll have a bit more eel cos I'm fond of that.

-Why are you so fond of eel?

-Because it has this wonderful damp texture

and taste which... I don't know how you'd describe it. How would you?

-Tell me what YOU think of it.

-I think it tastes like fishy truffles.

-That's a good idea.

-It really does - it's got a long-lasting flavour,

which isn't overpowering, and it's not dry and heavy,

like a factory produced, er...smoked thing.

-No.

-It's still...

It's still moist, very slightly oily.

-It's wonderful.

-Very good indeed.

One thing that's quite funny on these programmes -

and I'm at this moment actually quite angry -

we have spent, for technical reasons,

quite a long time when we should have been enjoying ourselves

sorting out a little problem, so I just had a row with the director.

Anyway, all that's better now, and we're going to have the other bit

of our meal, which is this fabulous - I hope it's fabulous! -

-stuffed cabbage.

-Wonderful.

Can you see it all right, Richard?

See how nicely layered it is.

I wonder if it's going to taste right.

All I've done is pour a little bit of melted butter

over the chicken stock in which we cooked it.

And by the way, for those of you who really want to know how long

these things took, it took about 55 minutes to cook properly.

-Is that enough?

-Yes, that's fine.

-I'll cut myself a little piece.

It doesn't matter if it crumbles up.

I think this is a lovely follow-on to the luxurious part of the meal,

which is those beautiful smoked fishes,

and now this very simple, inexpensive thing.

It's great, isn't it? Smells rather good.

-Let me just have a quick taste.

-Let's try it.

It's all right, isn't it?

It's very good indeed.

I'm quite thrilled by that.

I want to tell you something which you really frightened me about.

It's the first time I've ever cooked a stuffed cabbage, you see.

And I wanted to do something really simple because some of the

programmes are extravagant things, and I like a nice balance, you see.

I was happily making this, although I'd never made it before, and you

said, "Oh, you're going to be doing this little Polish number".

And I thought, "Oh, my God!" How would you have made these?

I would have done them as individual little parcels,

but the effect would have been virtually the same.

Instead of making a big parcel, you make individual parcels.

And do you like the idea of the tomato sauce with it?

Yes, and that is called golobki,

which is a well-known, extremely good Polish dish.

-And slow, simple peasant cooking.

-Wonderful.

It doesn't need a lot of money, it just needs, what, patience?

Love. Love.

-Love. I'll drink to that.

-And I too. Cheers.

-Thanks very much, Mary.

-Great pleasure.

Wonderful stuff as ever from Keith.

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

to come on today's Saturday Kitchen Best Bites.

Coming up...

There's a battle in the kitchen as Jun Tanaka takes on

Atul Kochhar in the Saturday Kitchen omelette challenge.

Galton Blackiston is here with an unusually toned-down jumper.

He's serving up a Japanese-Norfolk fusion, as he makes Wagyu beef

with new potatoes, kale, beetroot puree and crispy shallot rings.

And finally, James Nesbitt faces his food heaven or his food hell.

Did he get his food heaven -

aubergine moussaka with sauteed potatoes?

Or his food hell - a simple simnel cake?

Two classic dishes, but which will be served - sweet or savoury?

You're going to have to keep watching

till the end of the show to find out.

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

Madhur Jaffrey, who's cooking up spicy lamb shanks.

Welcome to the show, even though you've given me grief...

So, what are we cooking?

Now, we're cooking lamb shanks, which I adore.

Their gelatinous texture, and everything about them.

But we're going to braise them slowly, as they should be cooked,

-in yoghurt.

-In yoghurt?

-And spices.

OK, and spices. Run through the lamb first of all.

-You're going to seal off the lamb first?

-I'm going to sear it.

-Yeah?

-I'm going to...brown them.

And, if you could in the meantime, do two things.

-You can chop the ginger and garlic...

-Ginger and garlic...

-I want it in a fine paste, with a little water.

-All right.

And then, after that, I'll give you two tasks,

if you can remember two things at the same time!

LAUGHTER Rock on!

If you'd kindly grind the coriander. Coriander, you can get it ground,

but there's something, if you smell it just after you've ground it,

it's absolutely something else.

-It's delicious.

-It is delicious.

It has an aroma, which the other thing doesn't have.

-So, seasoning well...

-Yeah.

-..the lamb shanks.

-Yeah.

Oh! One is rolling off.

Literally, ten years ago, these kind of used to be almost free food.

-20, 15p each.

-Dirt cheap.

-Something like that.

Now they've become quite trendy.

A lot of top chefs sort of started using them, and when that happens,

it catastrophically goes through the roof,

like pork belly and stuff like that, you know?

So, anyway, in we go with those. They need sealing off first of all.

-There's a sink out the back if you want to...

-I will.

-Definitely. I'll just wash my hands.

-Wash your hands.

We're going to seal those, just get a nice colour on them.

Meanwhile, we've got the ginger here, which I'm going to chop up,

with quite a bit of garlic going in here as well.

-Yeah, garlic is very good for you.

-I wouldn't say anything different!

-It's very good for your blood.

-But you have this thing -

"Garlic is very good for you, but maybe I don't like it."

-You had that tone.

-OK.

So, plenty of garlic. What, eight or nine cloves, something like that?

-No, no, no. Not that many.

-Not that many?

Seven cloves, sorry! There we go. A bit of water.

-OK.

-Blitz it.

Are you related to a chef called Silvena Rowe?

-Who?

-No, no. It's all right.

-Who?

-She picks on me as well, but anyway...

-Right, so, we're sealing that nicely.

-Yeah, we are.

Your passion for food started from letters...

Well, I knew nothing about cooking.

I think I'd failed the cooking exam at my high school.

-And then I came to America, I mean, first to London.

-Yeah?

And I was at RADA, and I couldn't cook anything,

so I started writing letters to my mother,

saying, "Please, please, please, teach me how to cook."

So, she sent me letters back, and that's how I started learning.

It was a correspondence course.

But acting, is a...is a...

..almost the same sort of passion in your life as food, really.

-It's equal quantities.

-Equal, equal.

When you're doing television cookery, you're doing both.

But I mean, you're a hugely successful actress.

More than one major film!

-Oh, yeah.

-Go on.

-Well, I didn't do Bounty.

-Yeah.

-But I did do...

The most recent things I've done that you might have seen me in,

one was a film with Meryl Streep called Crime.

-How's that?

-That's very good.

-Anthony Hopkins!

-And then I did something with Will Smith...

-It's like top trumps, this!

Yes. I'm down!

..Six Degrees of Separation.

Then I did something with De Niro. Have you done anything with De Niro?

-No.

-LAUGHTER

Lawless.

But have you done anything with Bob the Builder?

You haven't had a number-one hit yet.

-I had two number ones, by the way.

-Oh, you had two?

-Yeah.

INDISTINCT

-OK. We've got that...

-This is now brown.

Now we're going to take this out.

-Do you want me to grab that for you?

-Yes. Somehow I'm working it wrong.

Why isn't it opening? Or I have to do something to open it further?

-Yeah. There you go.

-OK.

-What's next?

Now I'm going to put whole spices in.

What spices have we got in there?

We've got cinnamon, cloves, cumin seeds and black pepper.

Do you want me to blend these...? BLENDER WHIRS

I hate this thing!

-OK.

-That's that. This is coriander seeds in here.

I need... Oh, they're popping. I'm going to move this...cos it's hot.

-Now you infuse...

-Watch it!

-..you infuse them in the hot oil, yeah?

-Yeah.

And now, if you would kindly bring the garlic and ginger, and...

Yeah, that's got in.

I'll stand behind you!

-Right. That's going in there.

-All right.

Now you have to really get it brown.

This is, again, very important, this step,

-of lightly browning the garlic and ginger.

-OK.

And then I will take it off the heat and put the yoghurt in.

And the reason for that is that you don't want it to curdle.

-You're browning the spices first of all?

-Yeah.