0:00:03 > 0:00:05Good morning. If you want some mouthwatering inspiration,
0:00:05 > 0:00:07then you're definitely in the right place.
0:00:07 > 0:00:09This is Saturday Kitchen Best Bites.
0:00:31 > 0:00:32Welcome to the show.
0:00:32 > 0:00:35Stay where you are because we have got the very best chefs,
0:00:35 > 0:00:39the finest food and very keen celebrities waiting just for you.
0:00:39 > 0:00:42Coming up on today's show, Atul Kochhar treats us
0:00:42 > 0:00:46to a traditional South African curry - a lamb bunny chow.
0:00:46 > 0:00:48I stumbled upon this recipe.
0:00:48 > 0:00:50I learnt it from somebody in South Africa.
0:00:50 > 0:00:52Will Holland showcases teriyaki glazed salmon.
0:00:52 > 0:00:56He leaves the salmon to marinade in a teriyaki brine overnight
0:00:56 > 0:00:59before char-grilling it and serving it with a tasty teriyaki glaze.
0:00:59 > 0:01:02Something that's a little bit different and doable at home.
0:01:02 > 0:01:04And chef Andrew Turner,
0:01:04 > 0:01:07serves a marvellous mango egg on brioche.
0:01:07 > 0:01:10He flavours the pain perdu with cinnamon and cloves
0:01:10 > 0:01:11and some star anise.
0:01:11 > 0:01:12This is where we get jiggy.
0:01:12 > 0:01:15And Idina Menzel faces a Food Heaven or Food Hell.
0:01:15 > 0:01:19Would she get a Food Heaven, some Parmesan crusted chicken with
0:01:19 > 0:01:22slow roasted tomatoes or would she get her dreaded Food Hell,
0:01:22 > 0:01:24a plum tart with star anise?
0:01:24 > 0:01:26Find out what she gets to eat at the end of the show.
0:01:26 > 0:01:29But first, if you're after a versatile dish,
0:01:29 > 0:01:32that would work well as a starter, or as a main course,
0:01:32 > 0:01:35then the masterful chef Theo Randall is the man just for you.
0:01:35 > 0:01:39He's serving up pansotti with ricotta and a walnut sauce.
0:01:39 > 0:01:41Great to have you back on the show. Nice to be back.
0:01:41 > 0:01:44Now, so what have we got, pasta on the menu for you, as usual.
0:01:44 > 0:01:46It's funny that. It's funny that.
0:01:46 > 0:01:48I'm making pasta, you know, eggs,
0:01:48 > 0:01:50Tipo 00 flour, semolina flour.
0:01:50 > 0:01:53You get a nice, kind of, rich dough using lots of egg yolks.
0:01:53 > 0:01:55You do use a lot of egg yolks in your pasta, don't you?
0:01:55 > 0:01:59I like a rich dough and it adds a nice texture to the actual pasta.
0:01:59 > 0:02:01You can see from the colour there.
0:02:01 > 0:02:05This is 250g of Tipo 00 flour,
0:02:05 > 0:02:08semolina flour, three egg yolks and two whole eggs.
0:02:08 > 0:02:09So, it's quite rich.
0:02:09 > 0:02:11And you make that on a machine or you do that by hand?
0:02:11 > 0:02:14I do it in a machine, you know. OK.
0:02:14 > 0:02:16And the sauce, you want me to get on and do that first of all?
0:02:16 > 0:02:19We've got these lovely wet walnuts, which are fresh walnuts.
0:02:19 > 0:02:23"Wet walnuts"? We're going crack them with some garlic and salt
0:02:23 > 0:02:26and make a really delicious sauce with some lemon juice. OK.
0:02:26 > 0:02:28A bit of lemon zest, Parmesan, parsley and a bit of milk
0:02:28 > 0:02:30and some olive oil.
0:02:30 > 0:02:33We call these wet walnuts because they are actually soft in the middle.
0:02:33 > 0:02:37They are basically just fresh, new season's walnuts.
0:02:37 > 0:02:40I always think with walnuts, if you think of game,
0:02:40 > 0:02:43then literally, the walnuts are in season at the same time.
0:02:43 > 0:02:45Yeah, exactly, perfect. Because the two go together.
0:02:45 > 0:02:48I've rolled the pasta out and put it through the machine two times.
0:02:48 > 0:02:50It's proving, it's got a bit more elasticity to it.
0:02:50 > 0:02:53The thing is about pasta is the tougher it is, the better it
0:02:53 > 0:02:56is because that means you can roll it thinner, so it's much lighter.
0:02:56 > 0:02:58All right.
0:02:58 > 0:02:59I'm just going to roll that through.
0:02:59 > 0:03:02I know that wet walnuts are used a lot in Indian cooking, as well.
0:03:02 > 0:03:04Yeah, they are.
0:03:04 > 0:03:08They grow in Kashmir and they make them into all kinds of chutneys.
0:03:08 > 0:03:12There is one in which you can use dried, sour cherries and walnuts.
0:03:12 > 0:03:15That sounds nice. It's absolutely wonderful.
0:03:15 > 0:03:18And any kind of sauce is really a chutney.
0:03:18 > 0:03:20We would call it a chutney.
0:03:20 > 0:03:22I don't know if you have tried those, but try them,
0:03:22 > 0:03:25they're very different to what you normally have.
0:03:25 > 0:03:27Obviously, the walnut halves, which are dry,
0:03:27 > 0:03:30and these...they are soft, that's the key to them.
0:03:30 > 0:03:33That's why they call them wet walnuts.
0:03:33 > 0:03:34Shall I get some water on?
0:03:34 > 0:03:37Sorry! I've got everything else.
0:03:37 > 0:03:39I've got to cook the pasta.
0:03:39 > 0:03:42I've got these two sheets of pasta.
0:03:45 > 0:03:48I got my ricotta, this is sheep's ricotta.
0:03:48 > 0:03:50It's got a much lighter taste
0:03:50 > 0:03:53than cow's milk ricotta.
0:03:55 > 0:03:57And then, I'm just going to break that up.
0:03:57 > 0:03:59Congratulations are in order,
0:03:59 > 0:04:02because you won another award for your Italian restaurant.
0:04:02 > 0:04:05Oh, yeah, we won the Best Italian Restaurant in the Harden's Guide.
0:04:05 > 0:04:08That's fantastic. Highest rated.
0:04:08 > 0:04:10OK, so we've got some fennel greens here.
0:04:13 > 0:04:15I'm just going to chop them up with a knife.
0:04:15 > 0:04:17I'll season it with a pinch of salt.
0:04:17 > 0:04:19Tell us about ricotta, then,
0:04:19 > 0:04:21because it's like a by-product of cheesemaking?
0:04:21 > 0:04:24So, ricotta is the whey,
0:04:24 > 0:04:28it's the leftover of the curds.
0:04:28 > 0:04:30They boil it up, almost like sort of cappuccino,
0:04:30 > 0:04:35so you get this froth and when it gets to about 95,96 degrees
0:04:35 > 0:04:37it starts to solidify. Yeah.
0:04:37 > 0:04:40They put it into these baskets and so all the water goes
0:04:40 > 0:04:43and you end up left with this sort of like, you know,
0:04:43 > 0:04:46almost like a cheese. Yeah.
0:04:46 > 0:04:49In southern Italy, they use it for desserts and cassata
0:04:49 > 0:04:52and all those kind of delicious things.
0:04:52 > 0:04:54They just mix it together with honey a lot, don't they?
0:04:54 > 0:04:56It's really nice with honey.
0:04:56 > 0:04:58We've just got our pasta.
0:04:58 > 0:05:01That's pretty much it. I'm just going to check the seasoning.
0:05:02 > 0:05:05A bit of salt. I kind of get the feeling I've got the bum job here.
0:05:05 > 0:05:07You have got the hardest job.
0:05:07 > 0:05:10I've got the easy one. So...
0:05:11 > 0:05:14Just crush that in the pestle and mortar
0:05:14 > 0:05:16with a bit of garlic and salt.
0:05:16 > 0:05:19I'm going to put the little bits of ricotta,
0:05:19 > 0:05:22like you're making ravioli on the pasta.
0:05:22 > 0:05:26What's the best way to actually store it once you've made it
0:05:26 > 0:05:29because...? You can make the dough and you can freeze it,
0:05:29 > 0:05:32but the best way to make pasta is to make it the day before.
0:05:32 > 0:05:35It takes a bit of time making things like ravioli
0:05:35 > 0:05:37and the thing to do...
0:05:37 > 0:05:40It takes a lot longer to do this, I'll tell you that!
0:05:40 > 0:05:42Although the speed you're going...
0:05:42 > 0:05:44I didn't get a taste of the walnuts.
0:05:44 > 0:05:46I don't know why I got left out.
0:05:46 > 0:05:48It was only given to one person.
0:05:48 > 0:05:51I get the message! I get the message. Come on.
0:05:53 > 0:05:55Thank you, thank you so much. Careful!
0:05:55 > 0:05:57There might be a bit of shell.
0:05:57 > 0:05:59Add insult to injury.
0:05:59 > 0:06:01So, garlic and salt.
0:06:01 > 0:06:03Half a clove of garlic, a bit of salt.
0:06:03 > 0:06:04Mmm.
0:06:04 > 0:06:06Get your walnuts in.
0:06:06 > 0:06:08Don't splash my hand.
0:06:08 > 0:06:10I'm there,. You're there.
0:06:10 > 0:06:12They're really fresh, they're really soft.
0:06:12 > 0:06:14Almost quite wet.
0:06:14 > 0:06:16It's like a almond.
0:06:16 > 0:06:19To make this pasta, a little bit of water in between each bit.
0:06:19 > 0:06:22Now, you want Parmesan and lemon in there, yeah?
0:06:22 > 0:06:25Parmesan, a bit of lemon zest and lemon juice. All right.
0:06:25 > 0:06:27Can you see what I'm doing with this pasta,
0:06:27 > 0:06:29I'm brushing a bit of water there
0:06:29 > 0:06:31so it seals and then we're going
0:06:31 > 0:06:32to push down on the ricotta.
0:06:34 > 0:06:37And then, we are going to...
0:06:37 > 0:06:40You wouldn't freeze this with the filling in, you'd just leave it...
0:06:40 > 0:06:41You can do.
0:06:41 > 0:06:43As long as the filling is quite dry
0:06:43 > 0:06:46because the problem is when it starts to defrost,
0:06:46 > 0:06:48if it's very wet, the pasta will go all soggy.
0:06:48 > 0:06:51The best way when you have made them is to put them on a tray with some...
0:06:51 > 0:06:54Put them on the tray with a bit of semolina flour
0:06:54 > 0:06:56and a bit of clingfilm on top and leave them in the fridge.
0:06:56 > 0:06:58They'll be fantastic the next day.
0:06:58 > 0:06:59The fridge will slightly dry them out
0:06:59 > 0:07:02and you'll get a lovely al dente bite to the pasta.
0:07:02 > 0:07:03Right. OK.
0:07:05 > 0:07:07So, that's our little kind of...
0:07:07 > 0:07:10You can make ravioli or you can do pansotti.
0:07:10 > 0:07:12We'll do little kind of...
0:07:12 > 0:07:13"Little bellies".
0:07:13 > 0:07:15"Little bellies".
0:07:15 > 0:07:17Well, those are quite big bellies, actually.
0:07:17 > 0:07:19What are you looking at me for when you said that?
0:07:19 > 0:07:21I wasn't looking at you!
0:07:21 > 0:07:22Remember I've got this in my hand!
0:07:22 > 0:07:26What have I got in here? A bit of milk. Yeah.
0:07:26 > 0:07:28A bit of Parmesan. That's in there already.
0:07:28 > 0:07:30OK, I didn't see.
0:07:30 > 0:07:32And a bit of chopped parsley. OK.
0:07:32 > 0:07:34You want some oil in there, as well, do you?
0:07:34 > 0:07:36We are going to emulsify a bit of oil in there, as well,
0:07:36 > 0:07:39so it's a lovely, oily sauce. There's no butter in that part.
0:07:39 > 0:07:41The butter comes later.
0:07:41 > 0:07:44Yeah. So, we'll get rid of all these.
0:07:44 > 0:07:46Thank you.
0:07:46 > 0:07:48So just crimp the edges.
0:07:48 > 0:07:51If you don't crimp the edges, they'll explode.
0:07:51 > 0:07:54These are better made the day before,
0:07:54 > 0:07:56or a few hours before.
0:07:57 > 0:08:00One question that I always wanted to ask you is how do you make
0:08:00 > 0:08:02alphabet spaghetti?
0:08:02 > 0:08:05It's very technical, you've got to get a big sheet of pasta
0:08:05 > 0:08:07and you get a knife...
0:08:07 > 0:08:10Can you do that the next time you come on the show?
0:08:10 > 0:08:11I would love to do it. There we go.
0:08:11 > 0:08:14As long as you make the tomato sauce to go with it. I can do that, yeah.
0:08:14 > 0:08:17Alphabet spaghetti. OK. THEY LAUGH
0:08:17 > 0:08:21Right, we've got a minute left.
0:08:21 > 0:08:23You've got a minute left. Quick...
0:08:23 > 0:08:25Parsley, you want this chopped?
0:08:25 > 0:08:27I'll have the sauce ready. Butter.
0:08:27 > 0:08:31So, with it being fresh pasta, you don't cook it for very long then?
0:08:31 > 0:08:34It's just been made, so it won't take more than a minute.
0:08:34 > 0:08:36It's a good job then, really!
0:08:36 > 0:08:38Have you got some seasoning in there?
0:08:38 > 0:08:40Not yet. OK.
0:08:40 > 0:08:42Have you got lemon juice?
0:08:42 > 0:08:44Yeah. I've got lemon zest. But not juice.
0:08:44 > 0:08:46Lemon juice, that's all over my shirt.
0:08:46 > 0:08:50There you go. Give that a good mix. Do you want to mix that?
0:08:50 > 0:08:53You've put inside that ricotta, you've put this sort of fennel tops.
0:08:53 > 0:08:56Fennel and ricotta goes really nice.
0:08:56 > 0:08:59It's a nice aniseedy kind of taste.
0:08:59 > 0:09:01Have a taste of that.
0:09:01 > 0:09:04Our pasta looks like it's ready. Yeah.
0:09:04 > 0:09:06And you finish it off in butter at the end?
0:09:06 > 0:09:08There's a bit of butter just to toss pasta through.
0:09:08 > 0:09:11You can just use olive oil, it doesn't have to be butter.
0:09:11 > 0:09:13Of course you do!
0:09:13 > 0:09:14There you go.
0:09:14 > 0:09:16Are you mad?
0:09:17 > 0:09:20Then just put that into the butter
0:09:20 > 0:09:23and just toss it around so you get all that lovely butter
0:09:23 > 0:09:27in that pasta.
0:09:27 > 0:09:29Not quite as much butter as this but never mind.
0:09:29 > 0:09:31And then...
0:09:31 > 0:09:33There you go.
0:09:33 > 0:09:34A bit of black pepper.
0:09:34 > 0:09:38Very simply, just put them on the plate.
0:09:42 > 0:09:45A nice, generous portion for you, James.
0:09:47 > 0:09:49It's not me, I haven't got two shows to do today.
0:09:52 > 0:09:55Then we get our delicious sauce,
0:09:55 > 0:09:57which is delicious.
0:09:57 > 0:10:00I'm now armed with a rolling pin, just in case.
0:10:02 > 0:10:04Then just spoon that over.
0:10:04 > 0:10:07So, the sauce had got the wet walnuts, the garlic,
0:10:07 > 0:10:11a tiny bit of garlic, milk and I just going to put these...
0:10:11 > 0:10:14Lemon, olive oil.
0:10:14 > 0:10:17We will finish with a little bit of Parmesan.
0:10:19 > 0:10:21We've got a few added bits of walnuts over the top.
0:10:21 > 0:10:24A bit of black pepper. So, tell us what that dish is in Italian.
0:10:24 > 0:10:28Pansotti con ricotta, so it's pansotti with ricotta,
0:10:28 > 0:10:31wet walnuts and fennel tops.
0:10:31 > 0:10:34That means "little bellies and walnuts".
0:10:34 > 0:10:35Wet walnuts!
0:10:39 > 0:10:42It looks great, I know it's going to taste good, as well.
0:10:42 > 0:10:44There you go.
0:10:44 > 0:10:45You get to dive into this one.
0:10:45 > 0:10:49Tell us what you think of that for breakfast? Dive in.
0:10:49 > 0:10:51We already like the walnuts. Yeah, exactly.
0:10:51 > 0:10:53I'm going to hold you to that alphabet spaghetti,
0:10:53 > 0:10:56though, definitely. OK. That's a deal. Yes.
0:10:56 > 0:10:59You can mix and match the fillings, you can do whatever you want.
0:10:59 > 0:11:01You can do a meat filling with that
0:11:01 > 0:11:04but it's the simplicity, the fact that you've got that lovely ricotta,
0:11:04 > 0:11:06you don't want to change the flavour of it too much.
0:11:06 > 0:11:09With game, that would work fantastic. With the walnuts, as well.
0:11:09 > 0:11:12You've got a bit of lemon, or something. That hits you. Mmm.
0:11:12 > 0:11:14Happy with that? Mmm.
0:11:19 > 0:11:22I'm still waiting on alphabeti spaghetti, Theo.
0:11:22 > 0:11:26Coming up, I cook a classic Bakewell tart for a certain Jo Brand
0:11:26 > 0:11:30after journeying to the south-west of France with Mr Rick Stein.
0:11:30 > 0:11:32Today, he gets a lesson in French patisserie
0:11:32 > 0:11:35and prepares a classic poule au pot.
0:11:37 > 0:11:41I can honestly say that travelling by barge beats the motorcar
0:11:41 > 0:11:45any day of the week and this is the perfect way to explore a
0:11:45 > 0:11:50country's cuisine, meeting some very strange characters along the way.
0:11:50 > 0:11:53My name is Jean Francois, the king of the duck!
0:11:53 > 0:11:56Jean Francois, le roi de canard!
0:11:56 > 0:11:59The freshwater fish from the nearby Garonne River,
0:11:59 > 0:12:02barbecued on vine twigs and eaten under
0:12:02 > 0:12:06the trees by the river bank, takes an awful lot of beating.
0:12:07 > 0:12:10In fact, this whole trip takes you gently slipping into villages
0:12:10 > 0:12:14and towns where sometimes they'd be having a food festival.
0:12:14 > 0:12:18In this case, an escargolade, snails cooked in a meat sauce.
0:12:18 > 0:12:21And then, this would be followed by the famous
0:12:21 > 0:12:23prune and almond tart
0:12:23 > 0:12:27with prunes made from the prize plums from nearby Agen.
0:12:27 > 0:12:30A few weeks ago, that's probably 20 miles or so
0:12:30 > 0:12:32down the canal back towards Bordeaux,
0:12:32 > 0:12:36I was invited to a party by the food writer, Kate Hill,
0:12:36 > 0:12:39and lots of American ladies who holiday in France -
0:12:39 > 0:12:42at their own places, naturally.
0:12:42 > 0:12:45Well, I have to say, I loved her kitchen
0:12:45 > 0:12:48and as Bernard is a bit funny when it comes to using the barge galley,
0:12:48 > 0:12:50I decided to do my cooking here
0:12:50 > 0:12:53with a famous dish from Agen,
0:12:53 > 0:12:55rabbit and prunes.
0:12:55 > 0:12:57You can get your rabbits here ready for the pot,
0:12:57 > 0:12:59you just have to do joint them.
0:12:59 > 0:13:02Then you need a bacon joint, it's not been smoked
0:13:02 > 0:13:06and it's cut into lardons, little chunks that fry easily.
0:13:06 > 0:13:10Well, I have to say, this is the first time I've done this dish,
0:13:10 > 0:13:14and I'm a bit shaky, but what's making it worse is Kate Hill,
0:13:14 > 0:13:17who owns this house, and this fantastic kitchen,
0:13:17 > 0:13:20it's her recipe and she's just sitting up the top of the stairs
0:13:20 > 0:13:22there watching me. How am I doing?
0:13:22 > 0:13:26You're doing all right, just don't forget the wine. No!
0:13:26 > 0:13:30What she says is it needs a whole bottle of Madiran, right,
0:13:30 > 0:13:32except one glass.
0:13:32 > 0:13:36That's for the cook, which I think is very civilised.
0:13:36 > 0:13:38Cheers!
0:13:38 > 0:13:40Right, back to business.
0:13:40 > 0:13:41We've done the carrots,
0:13:41 > 0:13:44we're going to do a couple of sticks of celery now,
0:13:44 > 0:13:47and then we're going to make up a little bouquet garni
0:13:47 > 0:13:49of Provencal herbs and get cooking.
0:13:49 > 0:13:53I love earthy dishes like this.
0:13:53 > 0:13:56JB Priestley, a man of profound common sense, who was irritated
0:13:56 > 0:14:01by food snobs said, "There is a decent area somewhere between boiled
0:14:01 > 0:14:03"carrots and Beluga caviar,
0:14:03 > 0:14:07"sour plonk and Chateaux Lafite where we can take care of
0:14:07 > 0:14:10"our gullets and bellies without worshipping them."
0:14:11 > 0:14:15I've never really been attracted to the idea of rabbit
0:14:15 > 0:14:17and prune simply because I used to think it's got cream in it
0:14:17 > 0:14:21and I just didn't like the creamy rich sauce with it.
0:14:21 > 0:14:24Now I looked at Kate's recipe and I realised, no cream at all,
0:14:24 > 0:14:27just lovely big lardons of bacon, onions and,
0:14:27 > 0:14:31above all, a whole bottle - less the glass - of red wine.
0:14:31 > 0:14:35A much more rugged, peasanty sort of dish.
0:14:35 > 0:14:38The other one I thought was a bit restauranty.
0:14:38 > 0:14:41This I'm really enjoying cooking, I have to say.
0:14:41 > 0:14:43Put in those carrots and celery,
0:14:43 > 0:14:46those lardons that have crisped so beautifully in the duck fat,
0:14:46 > 0:14:48and the onions and shallots,
0:14:48 > 0:14:51and the dried bouquet garni made up of rosemary,
0:14:51 > 0:14:55thyme and bay leaf, then the little black jewels of Agen
0:14:55 > 0:14:58and then, of course, the rest of the Madiran wine.
0:14:58 > 0:14:59And as a final treat,
0:14:59 > 0:15:02Kate suggests putting the liver on top
0:15:02 > 0:15:05because it's not everybody's favourite
0:15:05 > 0:15:07but can still give off its rich flavour
0:15:07 > 0:15:10and also can be snaffled by the chef easily.
0:15:10 > 0:15:14The whole thing cooks very gently for just under an hour.
0:15:17 > 0:15:19Mmm. That's delicious.
0:15:19 > 0:15:21That's a very good idea of Kate's,
0:15:21 > 0:15:25because certainly my boys wouldn't eat something like this.
0:15:25 > 0:15:28They'd put it back and say, "What was that?"
0:15:28 > 0:15:30But I love it, just enough for me.
0:15:31 > 0:15:35There's a saying - "In cooking, as in all the arts,
0:15:35 > 0:15:37"simplicity is the sign of perfection."
0:15:37 > 0:15:40And it doesn't really come more simple than this.
0:15:40 > 0:15:43To get the maximum flavour out of those prunes, I'm going
0:15:43 > 0:15:48to mash them up so their fruity flavour combines with the wine.
0:15:48 > 0:15:52Then a touch of salt - fleur du sel - and then add some more fresh
0:15:52 > 0:15:56prunes to the now rich sauce, but only warm them through.
0:15:56 > 0:15:58The meal is ready to eat.
0:15:58 > 0:16:02Pour the sauce over everything and serve on a shaded terrace,
0:16:02 > 0:16:06with another bottle of Chateau de Gayon Madiran.
0:16:06 > 0:16:08Bravo. That looks lovely.
0:16:08 > 0:16:12I have to say, I've really enjoyed making this.
0:16:12 > 0:16:14But how have I done?
0:16:14 > 0:16:16I'm very pleased because I enjoyed watching you make it.
0:16:16 > 0:16:19I know that the recipe actually works with somebody else doing it.
0:16:19 > 0:16:20Ah! How like a cook.
0:16:22 > 0:16:23Well, I do think that prunes
0:16:23 > 0:16:26and that red wine give such a deep colour to the sauce.
0:16:26 > 0:16:27People really like that.
0:16:27 > 0:16:30I think that's what's characteristic of cooking of Gascony,
0:16:30 > 0:16:32that there's a slow cooking,
0:16:32 > 0:16:34very natural simple ingredients,
0:16:34 > 0:16:38but each one's flavour comes through and you have the integrity of that.
0:16:38 > 0:16:41It's part of what life is about here.
0:16:41 > 0:16:44What is name of the house? It's very romantic.
0:16:44 > 0:16:47I dubbed it the Roulette of the Longue Jour.
0:16:47 > 0:16:50The Roulette... "The End Of The Long Days".
0:16:50 > 0:16:53Because that was what they called the men who hauled the barges
0:16:53 > 0:16:57by horse - the carters of the long days.
0:16:57 > 0:17:00They would come here at the end of their day
0:17:00 > 0:17:02and put the horses in the barn next door
0:17:02 > 0:17:04and go in and make their meal over the fireplace.
0:17:04 > 0:17:09Somebody has been barging and eating here from the middle of the 1800s!
0:17:11 > 0:17:12There is something to be said
0:17:12 > 0:17:15about journeys planned in the winter months.
0:17:15 > 0:17:17Shaped and honed in the early spring,
0:17:17 > 0:17:22when the very name Canal du Midi conjures up scenes of cypresses,
0:17:22 > 0:17:25endless vineyards, lavender fields and sunflowers.
0:17:26 > 0:17:30And what better way of tasting the delights of south-west France than
0:17:30 > 0:17:35by this plodding old barge pootling along at three miles an hour?
0:17:35 > 0:17:38Old ladies on zimmers could whip past us,
0:17:38 > 0:17:42if they were inclined to do so, as we make our way to the next lock,
0:17:42 > 0:17:46and the next lock, and the one after, and so on.
0:17:52 > 0:17:55Good cooking, I think, still rules in France.
0:17:55 > 0:18:00The hamburger joints and pizza places haven't taken over yet.
0:18:00 > 0:18:03And this is particularly true in the rural areas where little
0:18:03 > 0:18:07auberges and family-run food businesses
0:18:07 > 0:18:09cater for a local trade.
0:18:10 > 0:18:15Like Lucienne Chauvel, with her sought-after tourtieres,
0:18:15 > 0:18:19the basis of which is this incredible pastry.
0:18:19 > 0:18:21I'm just amazed at this.
0:18:21 > 0:18:24It's like the Greek filo pastry, but I've never seen it before.
0:18:24 > 0:18:29Thing is, she makes it look so easy, it's like stretching a skin, really.
0:18:29 > 0:18:32But I bet you it's not as easy as it looks.
0:18:32 > 0:18:35That's what I like about watching people do something incredibly
0:18:35 > 0:18:38skilfully, they just make it look so easy.
0:18:45 > 0:18:48I've never seen anybody describe a perfect circle before,
0:18:48 > 0:18:50but Lucienne's just done it.
0:18:50 > 0:18:53And I'm just speechless with the skill here.
0:18:53 > 0:18:56I mean, it's just... It's just such a pleasure to watch.
0:18:59 > 0:19:02She lays these sheets of tissue-like pastry in the bottom
0:19:02 > 0:19:06of a well-greased pan and using her granny's apple slicing machine -
0:19:06 > 0:19:08well, if it ain't broke, don't fix it -
0:19:08 > 0:19:12she fans the apple slices around the top of the pastry base.
0:19:12 > 0:19:16She adds a very generous glass of Armagnac, which is again local,
0:19:16 > 0:19:18and some caster sugar.
0:19:18 > 0:19:21I just know I'm going to like this.
0:19:21 > 0:19:22Le sucre.
0:19:22 > 0:19:26But just imagine trying to do this in a restaurant? Well, you couldn't.
0:19:26 > 0:19:27Sugar and vanilla.
0:19:27 > 0:19:29Now for the crown.
0:19:29 > 0:19:33These tourtieres came about after a meeting about farm diversification.
0:19:33 > 0:19:38Lucienne served her pies as a treat to the good people that turned up.
0:19:38 > 0:19:42And they said, "Mon Dieu, Lucienne! "You must make these pies.
0:19:42 > 0:19:46"People will come from miles around to buy them." Voila!
0:19:46 > 0:19:48And that's exactly what she did.
0:19:48 > 0:19:51I'm lost for words. It's just...
0:19:52 > 0:19:56If you just think about the French skill with patisserie,
0:19:56 > 0:19:58this is it.
0:19:58 > 0:20:00This explains what it's all about.
0:20:00 > 0:20:06It is so light, the Armagnac just gives it a sort of real luxury.
0:20:06 > 0:20:10There's no pastry cream or anything, it's just like a vol au vent.
0:20:10 > 0:20:13It's just like a breath of wind, it's utterly, utterly, butterly.
0:20:16 > 0:20:20So, laden with pies, we return to the good ship Rosa.
0:20:20 > 0:20:22And I think Michel was pretty impressed.
0:20:22 > 0:20:25But this is a real jewel, Nerac.
0:20:25 > 0:20:29The wife of that famous king who gave France the poule au pot
0:20:29 > 0:20:30came from here.
0:20:30 > 0:20:33I like to think of Henry IV as a good Gascon boy.
0:20:33 > 0:20:35He wanted all his subjects to eat chicken
0:20:35 > 0:20:37at least once a week on Sundays,
0:20:37 > 0:20:39and the most
0:20:39 > 0:20:43famous of those dishes was poule au pot, or Henry IV chicken.
0:20:43 > 0:20:47Very nutritious, lots of vegetables, low in fat,
0:20:47 > 0:20:50would feed a family for a couple of days at least.
0:20:50 > 0:20:53We need dishes like that now, for goodness' sake!
0:20:53 > 0:20:57The important thing is a good stock with all the usual suspects,
0:20:57 > 0:21:00plus whole garlic and belly pork.
0:21:00 > 0:21:03Well, I have to say when dealing with French produce,
0:21:03 > 0:21:05even the wrappers gladden the eye.
0:21:05 > 0:21:06I mean, look at that paper.
0:21:06 > 0:21:08So much more sensible than plastic.
0:21:08 > 0:21:11Plastic makes meat sweat.
0:21:11 > 0:21:13And with wrappings like that,
0:21:13 > 0:21:18I can expect the head to be left on and the giblets in the cavity.
0:21:18 > 0:21:21First of all, let us remove the head and neck.
0:21:21 > 0:21:26And that can go into the stock pot, with the giblets I'm going to
0:21:26 > 0:21:30use to make a lovely stuffing for my poule au pot.
0:21:31 > 0:21:35Making forcemeat stuffing was the order of the day in those times.
0:21:35 > 0:21:37It just made the meal go further.
0:21:37 > 0:21:40So, after chopping up the giblets, you take some breadcrumbs,
0:21:40 > 0:21:44chopped shallots, parsley, garlic, ham and bacon,
0:21:44 > 0:21:46bound together with a couple of eggs.
0:21:46 > 0:21:49Sometimes the stuffing is more delicious than the expensive meat
0:21:49 > 0:21:52it's supposed to accompany.
0:21:52 > 0:21:54It needs to be seasoned generously.
0:21:54 > 0:21:59Talking of flavour, don't forget the head and neck. Waste not, want not.
0:21:59 > 0:22:02Put that forcemeat into the cavity of the chicken.
0:22:02 > 0:22:05Let's face it, this is not the sort of dish you're going to do
0:22:05 > 0:22:07when you come home from work of an evening.
0:22:07 > 0:22:11You need to spend time enjoying every part of the process,
0:22:11 > 0:22:14even the fiddly bit of tying up the chicken
0:22:14 > 0:22:17so all the precious filling doesn't fall out into the stock.
0:22:19 > 0:22:22Remember, in the days of Henry IV, nobody had an oven
0:22:22 > 0:22:25so everything was cooked on top of the fire in a pot.
0:22:25 > 0:22:26Hence, "poule au pot".
0:22:28 > 0:22:32Simmer for 40 minutes, and after that, take out those vegetables
0:22:32 > 0:22:36and chicken head, which were used purely for flavouring the stock.
0:22:36 > 0:22:37And even in those days,
0:22:37 > 0:22:41Henry knew the miraculous benefits of chicken soup.
0:22:41 > 0:22:44Put the chicken back in, followed by some fresh vegetables,
0:22:44 > 0:22:47crunchy cabbage, leeks, fennel.
0:22:47 > 0:22:49In fact, anything you've got to hand.
0:22:49 > 0:22:54A recipe should be a tune to which you can sing your own song.
0:22:54 > 0:22:57The soup itself will be worth drinking,
0:22:57 > 0:22:59never even thinking about the chicken.
0:22:59 > 0:23:01But that's what's so great about this dish.
0:23:01 > 0:23:04You've got the chicken, you've got those lovely vegetables, as well.
0:23:04 > 0:23:07It really is a sort of all-in-one-pot meal.
0:23:09 > 0:23:12There's a special sauce to accompany this, sauce gribiche.
0:23:12 > 0:23:15And I think it's what makes it really French
0:23:15 > 0:23:19and lifts it from being a simple chicken stew to a gourmet meal.
0:23:19 > 0:23:21The whole thing is made with Dijon mustard,
0:23:21 > 0:23:26a splash of white wine vinegar, I'm using olive oil, capers,
0:23:26 > 0:23:30and some chopped up cornichons, or gherkins as we call them.
0:23:30 > 0:23:31Now here's an interesting twist -
0:23:31 > 0:23:34add some chopped hard-boiled egg, then
0:23:34 > 0:23:39flat leaf parsley and more vinegar and olive oil to loosen it up.
0:23:39 > 0:23:42You've got to be able to almost pour it off the spoon,
0:23:42 > 0:23:45because you're going to drizzle it all over the finished dish.
0:23:45 > 0:23:48Once that's ready, season it generously,
0:23:48 > 0:23:51because it must have a bit of a kick, and it's ready to go.
0:23:53 > 0:23:56Joint the chicken into peasanty chunks.
0:23:56 > 0:23:59I've got a friend to obects to the word "peasanty"
0:23:59 > 0:24:00when describing food.
0:24:00 > 0:24:03But in this case, it's perfectly legitimate, because that's
0:24:03 > 0:24:05what it was designed to do -
0:24:05 > 0:24:07feed the poor people of the land.
0:24:07 > 0:24:11Incidentally, this stuffing is really good, almost like a pate.
0:24:11 > 0:24:15We call it "forcemeat" and the French call it "farce",
0:24:15 > 0:24:17which means to pad something out.
0:24:17 > 0:24:20Chop up that belly pork and with those vegetables,
0:24:20 > 0:24:23one chicken feeds six people, no problem.
0:24:24 > 0:24:26This is hearth food.
0:24:26 > 0:24:29This is the sort of stuff that, you know, you can think of some
0:24:29 > 0:24:31peasant's cottage and go in there.
0:24:31 > 0:24:34You walk in and there's lovely smells of chicken,
0:24:34 > 0:24:39vegetables and broth all simmering away together.
0:24:39 > 0:24:43I mean, we've lost the sort of enthusiasm for dishes like this.
0:24:43 > 0:24:47You know, in the last series, I did a dish of corned beef with cabbage?
0:24:47 > 0:24:50And it was singly the most popular dish that I did.
0:24:50 > 0:24:53And I just feel that it's the same with this one.
0:24:53 > 0:24:55It's just so sort of elemental
0:24:55 > 0:24:59and really the sort of thing that people yearn to eat.
0:25:04 > 0:25:05You're not wrong there, Rick.
0:25:05 > 0:25:07We saw brilliant pastry work in that film
0:25:07 > 0:25:11and it's something the French are brilliant at. We've been lucky
0:25:11 > 0:25:14enough to have Michel Roux Sr teach us a few things
0:25:14 > 0:25:15about pastry on Saturday Kitchen.
0:25:15 > 0:25:18In Britain, we aren't too bad at baking, either -
0:25:18 > 0:25:19my granny was particularly good.
0:25:19 > 0:25:22I've got a great recipe now.
0:25:22 > 0:25:25This is a classic Bakewell tart. Really simple.
0:25:25 > 0:25:28What I have here is a lined flan case.
0:25:28 > 0:25:30I've got some sweet pastry here which has been baked blind -
0:25:30 > 0:25:32baked without colour, ideally.
0:25:32 > 0:25:37You need to allow the pastry over the edge first and trim it off after.
0:25:37 > 0:25:41Go round with a knife, like that, and trim off the pastry.
0:25:41 > 0:25:47That way, you don't have problems with it all collapsing in the tin.
0:25:47 > 0:25:49You're looking confused, Jo.
0:25:49 > 0:25:52I'm not confused, but already it's too much work
0:25:52 > 0:25:55and you haven't put anything in it.
0:25:55 > 0:25:58I've got a life, I've got kids.
0:25:58 > 0:26:00I just would go down the shop and buy one.
0:26:00 > 0:26:04To have to trim the edge of the dish is like, no way...
0:26:04 > 0:26:06Moving on to my frangipane.
0:26:06 > 0:26:10You can't buy this. This is butter and sugar.
0:26:10 > 0:26:12Almonds...
0:26:12 > 0:26:14What do you mean, you can't buy it?
0:26:14 > 0:26:17You can't buy this... Butter and sugar. ..already made, I mean.
0:26:17 > 0:26:19I see what you mean. OK.
0:26:19 > 0:26:22Then we are going to mix this up.
0:26:22 > 0:26:25Talking of cooking, didn't you do jobs when you were younger,
0:26:25 > 0:26:29before comedy and before nursing - cos we know a bit about nursing -
0:26:29 > 0:26:31before that, you worked in a French restaurant.
0:26:31 > 0:26:33I did and I worked for a sort of
0:26:33 > 0:26:36very cliche bad-tempered French chef.
0:26:36 > 0:26:38Right.
0:26:38 > 0:26:40I'm not looking... No. LAUGHTER
0:26:40 > 0:26:43He wasn't like you at all.
0:26:43 > 0:26:47And he did the cooking and I did everything else -
0:26:47 > 0:26:50I did the washing, the waitressing, everything.
0:26:50 > 0:26:52And, er...
0:26:52 > 0:26:55we parted company because one day he got me
0:26:55 > 0:26:59to peel a massive bowl of garlic and, as he was walking past,
0:26:59 > 0:27:03he knocked it off the side and it all fell on the floor and he pointed
0:27:03 > 0:27:05at me and went, "Pick that up."
0:27:05 > 0:27:08Didn't even say please. I picked it up and
0:27:08 > 0:27:10knocked it back on the floor
0:27:10 > 0:27:13and said, "Now you pick it up," and walked out.
0:27:13 > 0:27:18And that was it? That was the end of my career. Your career in catering.
0:27:18 > 0:27:20Didn't you work in a pub, as well?
0:27:20 > 0:27:24I did - full-time for a year.
0:27:24 > 0:27:28Right. Was that a basis of inspiration to get comedy from?
0:27:28 > 0:27:31Not really - a pub's such a weird place to work.
0:27:31 > 0:27:34It changes throughout the day. Between when it opens
0:27:34 > 0:27:39and the lunchtime rush, you get the very sweet bar bores.
0:27:39 > 0:27:42They all sit at the bar and talk absolute tosh to you
0:27:42 > 0:27:43for an hour and a half
0:27:43 > 0:27:45and you slip gently into a coma,
0:27:45 > 0:27:49and then you have to wake up again for the lunchtime rush.
0:27:49 > 0:27:52In the evening, the same thing happens again. I did love it.
0:27:52 > 0:27:55It was really good fun. And then you went into...
0:27:55 > 0:27:58In your new book - you have an autobiography out at the moment -
0:27:58 > 0:28:02it talks about the inspiration from that and you went into nursing.
0:28:02 > 0:28:05You must have got a lot of information for gags from that.
0:28:05 > 0:28:08You spent ten years as a nurse. I was ten years as a nurse.
0:28:08 > 0:28:11I worked in a walk-in 24-hour psychiatric emergency clinic.
0:28:11 > 0:28:14There were some fairly hideous events there,
0:28:14 > 0:28:16as you can probably imagine.
0:28:16 > 0:28:19Just to run through what you've got here...
0:28:19 > 0:28:21This is the butter, the sugar, the eggs have gone in here.
0:28:21 > 0:28:23Mix that with the machine.
0:28:23 > 0:28:28This bit you always do by hand - this is the ground almonds.
0:28:28 > 0:28:31We mix this together and the reason why I am mixing this by hand
0:28:31 > 0:28:34is that it doesn't toughen it up, it keeps it nice and light.
0:28:34 > 0:28:36Fold this all in.
0:28:36 > 0:28:39Bakewell tart should have raspberry jam on the bottom.
0:28:39 > 0:28:43You can buy this - I haven't made it. Have you not? Good on you.
0:28:44 > 0:28:50Pop that in the base and top that with this almond mixture.
0:28:50 > 0:28:53Flaked almonds on the top, and bake it in the oven.
0:28:53 > 0:28:56That's where you have a nice, hot Bakewell tart.
0:28:56 > 0:29:00We talked about your autobiography - it stops at a certain point.
0:29:00 > 0:29:03It stops at age 30, after I have been doing stand-up
0:29:03 > 0:29:04for a couple of years.
0:29:04 > 0:29:08Wonder why that is(!) Would that for the next one? May well be.
0:29:08 > 0:29:11Wasn't it... Talking about your comedy,
0:29:11 > 0:29:14Wasn't it Friday Night Live that really got you out?
0:29:14 > 0:29:16That was my first live telly, yeah.
0:29:16 > 0:29:20It was a real experience, actually. I was on with The Pogues
0:29:20 > 0:29:22and they had a fight in the dressing room next door
0:29:22 > 0:29:25when I was getting ready to go on - that was exciting.
0:29:25 > 0:29:28I've read a little snippet from your book.
0:29:28 > 0:29:32It talks about the first ever comedy stand-up you ever did.
0:29:32 > 0:29:36It must have been frightening anyway, but you drunk about seven pints.
0:29:36 > 0:29:38I had seven pints of lager.
0:29:38 > 0:29:41Every single act that had been on before me - professional comics -
0:29:41 > 0:29:43had all died a terrible death.
0:29:43 > 0:29:45I staggered on at midnight,
0:29:45 > 0:29:48expecting, with my sad little five minutes about Freud,
0:29:48 > 0:29:52that I would absolutely entertain them
0:29:52 > 0:29:54and, of course, I didn't, it was appalling.
0:29:54 > 0:29:58Some bloke started shouting, "Get off, you fat cow!"
0:29:58 > 0:30:00as soon as I stepped on stage
0:30:00 > 0:30:04and then chanted that continuously for two minutes until I got off.
0:30:04 > 0:30:06LAUGHTER
0:30:06 > 0:30:07A nightmare.
0:30:07 > 0:30:09My dad, that was.
0:30:09 > 0:30:11Your dad! LAUGHTER
0:30:11 > 0:30:13Poor old dad. It wasn't.
0:30:16 > 0:30:19Look, that's... You can't buy that, you see. That looks beautiful.
0:30:19 > 0:30:23Then you bake it in the oven, Jo. 350 degrees Fahrenheit -
0:30:23 > 0:30:25that's about 170 degrees Centigrade.
0:30:25 > 0:30:28Let me write this down in my cookery notebook.
0:30:28 > 0:30:29There we are.
0:30:29 > 0:30:32We end up with that, Jo. Wow, that's quick. That's quick.
0:30:32 > 0:30:35It's not autobiographies that you're known for writing.
0:30:35 > 0:30:39You have wrote fiction as well. Yeah, three novels, yeah.
0:30:39 > 0:30:44In fact, I wrote the last one in the year just gone. I can't
0:30:44 > 0:30:47believe I've written two books in a year,
0:30:47 > 0:30:48I don't know how that happened.
0:30:48 > 0:30:51Well, my house is very messy and the children are in a cupboard...
0:30:51 > 0:30:53Hard work, I think that's the key to it.
0:30:53 > 0:30:55..but apart from that, it's all going well.
0:30:55 > 0:30:57Bit of icing sugar over the top.
0:30:57 > 0:31:00Then we lift off. Look at that.
0:31:00 > 0:31:02That looks gorgeous.
0:31:02 > 0:31:04Because I like this sort of stuff...
0:31:04 > 0:31:07And because, when people are watching this,
0:31:07 > 0:31:09they keep reminding me, they're at the gym,
0:31:09 > 0:31:12so what we do, to make them run quicker,
0:31:12 > 0:31:15put double cream on the top... Wow.
0:31:15 > 0:31:18And to make them run even quicker,
0:31:18 > 0:31:20we get clotted cream.
0:31:20 > 0:31:22That's all quite healthy.
0:31:22 > 0:31:24This is the healthy part.
0:31:24 > 0:31:25And put that on the top.
0:31:25 > 0:31:27Only one calorie in that.
0:31:27 > 0:31:30And there we have Bakewell tart with clotted cream.
0:31:30 > 0:31:33That looks gorgeous. Am I allowed to have some?
0:31:33 > 0:31:35Dive in, tell us what you think. I quite fancy THIS.
0:31:35 > 0:31:37LAUGHTER
0:31:41 > 0:31:43Michel, you wouldn't call this frangipane, would you?
0:31:43 > 0:31:46You would call this something else. Tarte amandine. Tarte amandine.
0:31:46 > 0:31:49There you go. That's gorgeous. Bakewell tart where we come from.
0:31:49 > 0:31:52Lovely. You like that? Lovely. Happy with that, there you go.
0:31:57 > 0:31:58I told you, Jo, you can't buy that.
0:31:58 > 0:32:01Now, if you'd like to try to cook any of the amazing studio recipes
0:32:01 > 0:32:03you've seen on today's show,
0:32:03 > 0:32:07then all of those are just a click away at bbc.co.uk/recipes.
0:32:07 > 0:32:10Today, we're looking back at some of the finest cooking
0:32:10 > 0:32:12from the Saturday Kitchen archives.
0:32:12 > 0:32:14Now, it's always a pleasure
0:32:14 > 0:32:16to welcome a certain Atul Kochhar to the kitchen.
0:32:16 > 0:32:19Here he is armed with a delectable Durban curry.
0:32:19 > 0:32:22Great to have you back on the show. So honoured to be back.
0:32:22 > 0:32:23So, what are we doing, then?
0:32:23 > 0:32:26Something from your travels, really, this one.
0:32:26 > 0:32:30It is indeed. It's a bunny chow, which is a South African curry.
0:32:30 > 0:32:33Can I just borrow some oil from here? Yeah.
0:32:33 > 0:32:36A bunny chow? Yes. Right.
0:32:36 > 0:32:39And it's - a lot of history and heritage, there. Yeah.
0:32:39 > 0:32:42It's Indian workers who were brought in
0:32:42 > 0:32:45for the plantation in South Africa. Right.
0:32:45 > 0:32:47They brought a piece of India with them -
0:32:47 > 0:32:49their culture, their cuisine -
0:32:49 > 0:32:50and they started this,
0:32:50 > 0:32:54and obviously, there have been some South African infusions in this.
0:32:54 > 0:32:56Yeah. So, I'm going to start with spices,
0:32:56 > 0:33:00which is cumin, fennel, star anise, cinnamon, cardamom and bay leaf.
0:33:00 > 0:33:02Right. OK?
0:33:02 > 0:33:06Now, I'm assuming the spices vary from country to country in a curry,
0:33:06 > 0:33:09but this one in particular, really, this one?
0:33:09 > 0:33:12It does, because something like star anise and fennel -
0:33:12 > 0:33:15in Indian cooking, we would not normally use it together.
0:33:15 > 0:33:18Right. We would either use star anise OR fennel -
0:33:18 > 0:33:20but they're both used together,
0:33:20 > 0:33:23so it shows that there's a huge infusion of different cultures,
0:33:23 > 0:33:27because South Africa also had a lot of people from the Far East -
0:33:27 > 0:33:30China - and also Africa.
0:33:30 > 0:33:34So, they have had all the influences mixed over. Yeah.
0:33:34 > 0:33:36And different kind of foods have come out.
0:33:36 > 0:33:39Another great dish in South Africa is called bobotie.
0:33:39 > 0:33:42Oh, I've had a bobotie. You've had a bobotie? Yeah.
0:33:42 > 0:33:45So, it's sort of like a baked meat custard, so to speak. Yeah!
0:33:45 > 0:33:48That's what it is. You've really sold that one, haven't you?(!)
0:33:48 > 0:33:50ATUL LAUGHS Meat custard? A meat custard, yeah!
0:33:50 > 0:33:54I'm sorry - it sounds horrible, but it tastes delicious. Yeah.
0:33:54 > 0:33:56OK, the oil is hot, and the first rule is,
0:33:56 > 0:33:59oil always has to be hot before you throw the spices in.
0:33:59 > 0:34:02So, if you could pick which area of India where this, you think,
0:34:02 > 0:34:05would originate from - I'm assuming this would be from the south,
0:34:05 > 0:34:07with spices like that. You're absolutely spot on,
0:34:07 > 0:34:10because a lot of workers
0:34:10 > 0:34:13were brought in from South India,
0:34:13 > 0:34:17and that's how use of curry leaf, fennel, cinnamon,
0:34:17 > 0:34:21all these things come from. Right. And they've used it really well.
0:34:21 > 0:34:23So, once the onion is in, add a pinch of salt
0:34:23 > 0:34:26so that onions lose the water fairly quickly.
0:34:28 > 0:34:30It's water that...
0:34:30 > 0:34:32Now, often, with a lot of Indian curries, really -
0:34:32 > 0:34:34I mean, Dawn was on about learning to make one -
0:34:34 > 0:34:38but you brown off the onion quite a lot, don't you, in a lot of...?
0:34:38 > 0:34:41Yeah, you have to... Well, if you want to cook Indian food,
0:34:41 > 0:34:44you've got to know your onions. That's what I say. Yeah! Yeah.
0:34:44 > 0:34:48So, you have to salt it - there are three clear stages.
0:34:48 > 0:34:50Translucent, medium brown and deep brown... Right.
0:34:50 > 0:34:51..and depending on that,
0:34:51 > 0:34:54we actually decide the colour of the curry. Yeah.
0:34:54 > 0:34:57So, with this one, we just need to kind of colour it to translucent,
0:34:57 > 0:35:01and once the onion is kind of at this stage, which is a good stage -
0:35:01 > 0:35:03South African curry powder, which has got...
0:35:03 > 0:35:05South African curry powder? Yeah!
0:35:05 > 0:35:08..fennel, cumin, coriander,
0:35:08 > 0:35:10red chilli, black pepper.
0:35:10 > 0:35:13So, about two tablespoons of that gone in,
0:35:13 > 0:35:16for about a kilo of meat, I'm using. Yeah.
0:35:16 > 0:35:19So far, so good. So far, absolutely delicious.
0:35:19 > 0:35:21Going to serve this one? Yeah, loving it. Yeah!
0:35:21 > 0:35:23Once the onions have - sorry, the spices have gone in,
0:35:23 > 0:35:27add the tomatoes, because you don't want your spice powder to burn.
0:35:27 > 0:35:28Right.
0:35:28 > 0:35:31Now, often, with a lot of curries, and particularly stews,
0:35:31 > 0:35:32you brown off the meat -
0:35:32 > 0:35:35apart from, obviously, Irish stew, that kind of stuff,
0:35:35 > 0:35:37but you're not browning the meat, so this is...
0:35:37 > 0:35:39I know, James - I was actually amazed
0:35:39 > 0:35:41when I stumbled upon this recipe.
0:35:41 > 0:35:44I learnt it from somebody in South Africa, in Durban,
0:35:44 > 0:35:47and tomatoes go in first, because you would actually brown the meat,
0:35:47 > 0:35:50and actually half-cook it before you add the tomatoes.
0:35:50 > 0:35:53Otherwise, acid from the tomatoes wouldn't let the meat cook properly.
0:35:53 > 0:35:57Right. Well, I guess this is one of those recipes where it needs to be
0:35:57 > 0:36:00cooked slowly over a period of time.
0:36:00 > 0:36:01So, because it's slow-cooking,
0:36:01 > 0:36:03I would recommend the whole leg of lamb -
0:36:03 > 0:36:05or shoulder would be amazing in this. Yeah.
0:36:05 > 0:36:09OK, at this stage, I'll add the meat, as well.
0:36:09 > 0:36:13And I'll remember to wash my hands. Garlic's gone in there, as well.
0:36:13 > 0:36:14So, the meat that you use in there...
0:36:14 > 0:36:16Bit too much meat, I'm going to use only that much.
0:36:16 > 0:36:20That's been trimmed a little bit, this meat. Yes. It's not too fatty.
0:36:20 > 0:36:21It's not too fatty,
0:36:21 > 0:36:24you don't use too much of fatty pieces in Indian food,
0:36:24 > 0:36:26or Indian-style food, I would say.
0:36:28 > 0:36:31And then once you seal the meat lightly,
0:36:31 > 0:36:32we can add a little bit of water.
0:36:34 > 0:36:36Of course, salt needs to go in now.
0:36:36 > 0:36:41Now, every time I see you, you've got things in the pipeline.
0:36:41 > 0:36:43Yes. I mean, your travels were - what?
0:36:43 > 0:36:45To get inspiration for your book?
0:36:45 > 0:36:47This was for my... Which is out next year.
0:36:47 > 0:36:49Yes, I should have mentioned on the go, actually,
0:36:49 > 0:36:51my book, Curries Of The World -
0:36:51 > 0:36:54Atul's Favourite Curries of the World, that's how it's called.
0:36:54 > 0:36:56That was a line-up, you see? Nicely done.
0:36:56 > 0:36:57Nicely done.
0:36:57 > 0:36:59I'll add some water, James, here - about 150...
0:36:59 > 0:37:01You're also, as well as that, I mean,
0:37:01 > 0:37:04you're setting up another restaurant, as well, of yours.
0:37:04 > 0:37:07That's true - I'm setting up a restaurant.
0:37:07 > 0:37:09Again, I'm going to plug another book, I'm sorry about this,
0:37:09 > 0:37:12but it's my first book, Indian Essence -
0:37:12 > 0:37:14my restaurant is called Indian Essence. Yeah.
0:37:14 > 0:37:15Sorry, I'm shameless!
0:37:15 > 0:37:16I'm so sorry.
0:37:16 > 0:37:18All right. You're not at all sorry!
0:37:18 > 0:37:21Yeah. No, I'm not, actually. Dawn...
0:37:21 > 0:37:24There's only a small portion of curry for you.
0:37:24 > 0:37:26Ginger. So, ginger and garlic together, that's great. Yeah.
0:37:26 > 0:37:30And I will let this cook for about half an hour.
0:37:30 > 0:37:33You've got these to go in - do you want these curry leaves?
0:37:33 > 0:37:35Curry leaves can go in now. Missed those.
0:37:35 > 0:37:38Right, so, you cook that for half an hour, just with the lid on.
0:37:38 > 0:37:40With the lid on, and... And then put the potatoes on.
0:37:40 > 0:37:42..then put the potatoes in.
0:37:42 > 0:37:44Right. And potatoes would cook for another 20-odd minutes.
0:37:44 > 0:37:47Well, I'm going to leave you to do that bit, anyway.
0:37:47 > 0:37:48That goes here.
0:37:48 > 0:37:50What do find, on your travels -
0:37:50 > 0:37:52what's the main difference between the curries?
0:37:52 > 0:37:54I'm assuming there's just masses of difference, but...
0:37:54 > 0:37:57Huge difference...from... If you take it that?
0:37:57 > 0:37:59Have you got a bread knife, Chef? Yeah. Thank you.
0:37:59 > 0:38:04If you take it from Far East to India, to Caribbean,
0:38:04 > 0:38:07it's all kind of... changed scenario everywhere. Yeah.
0:38:07 > 0:38:12And people would use curries inspired from India,
0:38:12 > 0:38:15but use their own local ingredients, as well.
0:38:15 > 0:38:17Yeah. And that's what is amazing part.
0:38:17 > 0:38:19So, somewhere in the Caribbean,
0:38:19 > 0:38:22where they would use something like allspice, they would also use...
0:38:22 > 0:38:24Old Spice? Allspice.
0:38:24 > 0:38:25Oh... Not Old Spice.
0:38:27 > 0:38:31I always knew that Yorkshire people speak a bit differently!
0:38:31 > 0:38:33I suppose...!
0:38:33 > 0:38:37Allspice, and they would also use something like thyme and parsley
0:38:37 > 0:38:40in their curries, which is very unusual.
0:38:40 > 0:38:41And this was actually...
0:38:41 > 0:38:44Where's the best curry to be found in England, then?
0:38:44 > 0:38:47Cos Madhur Jaffrey was on the show last week... Er...
0:38:47 > 0:38:49She told me where the best curry was to be found.
0:38:49 > 0:38:53I know, Madhur would say Leicester. Leicester?
0:38:53 > 0:38:55And I would say Birmingham. Yeah?
0:38:55 > 0:38:57Yeah, Madhur said Leicester, as well. You would agree, Mark?
0:38:57 > 0:39:00I am a Birmingham boy, so... Birmingham boy! There you go...
0:39:00 > 0:39:01I'd say Birmingham, too.
0:39:01 > 0:39:04You say it - well, apparently Leicester's pretty good, as well.
0:39:04 > 0:39:07So, this was a kind of first Indian takeaway, so to speak. Right.
0:39:07 > 0:39:10Yeah, I think - that's great. Looks fantastic.
0:39:10 > 0:39:12Right, I'm going to put the coriander in...
0:39:12 > 0:39:15Chopped coriander, and I need some lime, also, Chef. I'm doing that.
0:39:15 > 0:39:16I'm doing that, I'm doing that.
0:39:16 > 0:39:17There you go.
0:39:17 > 0:39:19Now, lime.. Lime, please, Chef. Thank you.
0:39:19 > 0:39:22Plenty of lime juice in there. Tastes nice.
0:39:22 > 0:39:24Yeah. I'm selling it.
0:39:24 > 0:39:25There you go.
0:39:25 > 0:39:28How many do you want, two? Sure. Can I ask you something?
0:39:28 > 0:39:29Sure. Just that occurs to me -
0:39:29 > 0:39:33what's the worst mistake people make when they're making a curry, then?
0:39:33 > 0:39:40Er, I think they try to put too many spices too quickly.
0:39:40 > 0:39:45So, with the spices, you have to remember that it's only seasoning -
0:39:45 > 0:39:48and the bigger quantity doesn't make better curry.
0:39:48 > 0:39:49I see, OK. Or make better food.
0:39:49 > 0:39:53So, use as much as salt and pepper, that's what I would always say.
0:39:53 > 0:39:56Right, so, what... what's going on here?
0:39:56 > 0:39:57OK, this is the bread -
0:39:57 > 0:40:00it's a kind of first Indian takeaway, so to speak.
0:40:00 > 0:40:02Your Cornish pasty, is it?!
0:40:02 > 0:40:05There you go - there you go, I'm just making Dawn happy today.
0:40:05 > 0:40:08Right! So, when the Indian labourers came from India
0:40:08 > 0:40:10to work in South African fields,
0:40:10 > 0:40:13they didn't have takeaway containers... Right.
0:40:13 > 0:40:16..and somebody came up with this ingenious idea of using bread
0:40:16 > 0:40:19as a takeaway container, and served the food in this,
0:40:19 > 0:40:22so that they can take it to their field and eat it.
0:40:22 > 0:40:25So, the bread will be soaked up...
0:40:25 > 0:40:27with all the juices... That's amazing!
0:40:27 > 0:40:31..and still, they'll be able to have a good nourishment.
0:40:31 > 0:40:34And you've just turned it into a Michelin-star dish
0:40:34 > 0:40:36with a little bit of coriander cress!
0:40:36 > 0:40:39No, it's not a Michelin star, please don't pull me on that -
0:40:39 > 0:40:43it's just the way it is. This is how, classically, they serve it,
0:40:43 > 0:40:45and I've eaten it in this form - I just love this curry.
0:40:45 > 0:40:46So, tell us what it is again.
0:40:46 > 0:40:49It's bunny chow from Durban. That's what it is.
0:40:54 > 0:40:56And the difference between that...and that -
0:40:56 > 0:40:5828 quid. Innit, Chef?
0:40:58 > 0:40:59There you go.
0:40:59 > 0:41:01Just a little bit of coriander cress.
0:41:01 > 0:41:03Ahh! Right, now you get to dive into this.
0:41:03 > 0:41:05Yeah! Wow. A curry in the morning.
0:41:05 > 0:41:08Half a loaf of bread! LAUGHTER
0:41:08 > 0:41:12With a curry inside it. It's a great idea, cos like you say, it's...
0:41:12 > 0:41:15I would say, forget the knife and fork, tear the bread and go for it.
0:41:15 > 0:41:17Tear the bread and... What do you think?
0:41:17 > 0:41:20Tear it like this? Yeah, just go for it.
0:41:20 > 0:41:22Gosh! Oh, my gosh - look at this.
0:41:22 > 0:41:25You've torn it too much, but it's OK. Right I've torn it...
0:41:25 > 0:41:26All right - I'm going back, don't punish me.
0:41:26 > 0:41:28Don't punish me yet, I'm going back.
0:41:28 > 0:41:30Oh, look at this - look at this.
0:41:30 > 0:41:32Now, would that one in the bread always be served with lamb?
0:41:32 > 0:41:35Can you manage that? Originally it was served with beans -
0:41:35 > 0:41:38it's vegetarian, because Indians were vegetarians... Yeah, yeah.
0:41:38 > 0:41:40..and they were called "bunyas" - traders -
0:41:40 > 0:41:43and that's how the name "bunny chow" got abbreviated out of it.
0:41:43 > 0:41:46But later, people introduced beef and lamb and whatnot.
0:41:46 > 0:41:48That's a huge piece I've taken, there.
0:41:48 > 0:41:51This is a huge piece I've got, here! Go for it, go for it!
0:41:51 > 0:41:53Ohh!
0:41:54 > 0:41:56Just nod. Mm!
0:41:56 > 0:41:58There, that's it!
0:42:02 > 0:42:05You see, who needs a plate when you can use half a loaf of bread?
0:42:05 > 0:42:07Cracking stuff, there.
0:42:07 > 0:42:10Now, it's time for a dose of the great man - a certain Keith Floyd.
0:42:10 > 0:42:15Today, he's back in Provence cooking alongside one of his food heroes.
0:42:18 > 0:42:21CLASSICAL MUSIC PLAYS
0:42:26 > 0:42:30The classical views of Provence - classical music,
0:42:30 > 0:42:33the air, brilliant and clear.
0:42:33 > 0:42:35The bright sun, the architecture.
0:42:35 > 0:42:38He wanted lots of culture in this bit - I'm not really good at that,
0:42:38 > 0:42:40and Frank Bough couldn't do it,
0:42:40 > 0:42:41cos he was away on holiday somewhere,
0:42:41 > 0:42:44and so I've got to stumble through as best I can.
0:42:44 > 0:42:46Anyway, there's a church, you see, really good church.
0:42:46 > 0:42:49Think of something deep and meaningful to say over this bit.
0:42:49 > 0:42:52Um... Look, there's - those belfries on the top of churches,
0:42:52 > 0:42:54that's very Provencale.
0:42:54 > 0:42:58All these little villages on the sides of hills, and stuff like that.
0:42:58 > 0:42:59And vines, you see...
0:43:10 > 0:43:12Ah, and here's one of me again,
0:43:12 > 0:43:13dressed as a custard tart.
0:43:13 > 0:43:16But seriously, I'm on a pilgrimage, actually,
0:43:16 > 0:43:19coming back to Saint Saturnin D'Apt and the restaurant St-Hubert -
0:43:19 > 0:43:22a place which inspired me with its good cooking
0:43:22 > 0:43:24many more years ago than I care to remember.
0:43:24 > 0:43:27Look at that - that is a shellfish soup,
0:43:27 > 0:43:28and when you break into the crust
0:43:28 > 0:43:31and you smell the fragrant aroma of fresh langoustines,
0:43:31 > 0:43:33you're in heaven.
0:43:34 > 0:43:37It's very difficult for me to sit at a table and talk to you -
0:43:37 > 0:43:39you've watched some of my programmes before,
0:43:39 > 0:43:42some of you have never seen me before - and for some of you,
0:43:42 > 0:43:44you're going to think I'm an arrogant twit and you don't like me,
0:43:44 > 0:43:47and all the rest of it - I'm going to let you into a little secret.
0:43:47 > 0:43:50The only reason I'm sitting here is because once, about - I don't know -
0:43:50 > 0:43:54nearly 20 years ago, I met a man who profoundly influenced my life.
0:43:54 > 0:43:56He was a local lad, actually - simple chap,
0:43:56 > 0:43:59never really went to school, left when he was 15,
0:43:59 > 0:44:01took over a cafe which he couldn't really afford -
0:44:01 > 0:44:03it was full of rough drunks,
0:44:03 > 0:44:05sometimes people burst in with shotguns,
0:44:05 > 0:44:06and all sorts of bizarre things happened
0:44:06 > 0:44:09while he served them great bowls of steaming Provencale soup
0:44:09 > 0:44:11and crude bread, and litres of rough wine.
0:44:11 > 0:44:15Anyway, 20 years later, he's cooking some of the finest food.
0:44:15 > 0:44:17You won't find him in the Michelin Guide,
0:44:17 > 0:44:20his name isn't Paul Bocuse or the Roux brothers -
0:44:20 > 0:44:22he's called Claude Arnaud. He's a simple man.
0:44:22 > 0:44:24He cooks brilliant food.
0:44:24 > 0:44:26He's my hero - that's why I'm here in Provence.
0:44:28 > 0:44:32And, you know, there's absolutely nothing magic about cooking.
0:44:32 > 0:44:34Good cooking comes from years of learning
0:44:34 > 0:44:36and of dedication and of discipline.
0:44:36 > 0:44:39When I started cooking 20 years ago, what I know now is,
0:44:39 > 0:44:43I'd have given my right arm to have worked under a man like Claude.
0:44:43 > 0:44:45He's very strict, I know, but he is a perfectionist,
0:44:45 > 0:44:48and he drives these blokes, but not only is he harsh on them,
0:44:48 > 0:44:51he fills them with enthusiasm and dedication -
0:44:51 > 0:44:53look at that, for example,
0:44:53 > 0:44:56and the way that this guys is folding up the envelope
0:44:56 > 0:44:57for his fish en papillote.
0:44:57 > 0:45:00In Britain, we don't take that kind of trouble.
0:45:00 > 0:45:01Incidentally, those of you who write to me
0:45:01 > 0:45:05about dipping my fingers in food had better stop, after you've seen this.
0:45:05 > 0:45:08HE CHUCKLES I'm not TOO sure about that - I think it's OK...
0:45:08 > 0:45:10Anyway, the cooking will get rid of anything nasty
0:45:10 > 0:45:13that he's blowing into that, and he does drink plenty of pastis,
0:45:13 > 0:45:15which is a hygienic sort of drink.
0:45:15 > 0:45:18Cut it open, and the aroma comes wafting out -
0:45:18 > 0:45:20fresh courgettes, tomatoes, onions,
0:45:20 > 0:45:22lemon juice, fresh bream and herbs.
0:45:22 > 0:45:24It's delicious.
0:45:25 > 0:45:28Cooking under a guy like this makes you a little nervous -
0:45:28 > 0:45:29and also there's some blinking canaries
0:45:29 > 0:45:31twittering away in the background,
0:45:31 > 0:45:34not to mention the director, who's twittering quite a bit, as well.
0:45:34 > 0:45:37So, we've already started making this wonderful dish,
0:45:37 > 0:45:39which Claude has explained to me
0:45:39 > 0:45:43is a very white chicken breast fried very gently in butter
0:45:43 > 0:45:46and then served with a curious beetroot sauce -
0:45:46 > 0:45:48and to save camera time,
0:45:48 > 0:45:51we've already cooked that for about four minutes on each side,
0:45:51 > 0:45:54very gently so that it hasn't taken too much colour,
0:45:54 > 0:45:56and it hasn't dried up - that's very important.
0:45:56 > 0:45:57And I put it on there.
0:45:57 > 0:45:59THEY SPEAK IN FRENCH
0:46:01 > 0:46:03I cover that - that's very important -
0:46:03 > 0:46:05so it doesn't dry, he tells me, while it's...
0:46:05 > 0:46:07THEY SPEAK IN FRENCH
0:46:07 > 0:46:10I've got to lift off a bit of the grease...
0:46:11 > 0:46:13C'est chaud. C'est chaud. Oh, oui!
0:46:13 > 0:46:14Listen, it takes two to tango -
0:46:14 > 0:46:17we've never worked together before - I've always been a customer here.
0:46:17 > 0:46:20Un peu comme ca - we take a little bit... Ah, oui, c'est bon.
0:46:20 > 0:46:22C'est bon? C'est bon. Take away a little bit of the fat...
0:46:22 > 0:46:24HE SPEAKS IN FRENCH
0:46:24 > 0:46:27..and a little bit of echalotes, like that, which is shallots...
0:46:28 > 0:46:31..which I let just soften - is that right?
0:46:31 > 0:46:33C'est vrai, comme ca? Yes, OK.
0:46:33 > 0:46:35HE SPEAKS IN FRENCH
0:46:38 > 0:46:41I leave them there for about 30 seconds or so, while they soften.
0:46:41 > 0:46:43Un verre de vin blanc. Un verre? Mm.
0:46:43 > 0:46:46Right, I've got to put nearly a glass of white wine in. OK.
0:46:46 > 0:46:47OK?
0:46:47 > 0:46:51And let that, I think, reduce a little.
0:46:51 > 0:46:52THEY SPEAK IN FRENCH
0:46:52 > 0:46:55You know, you can see, can't you?
0:46:55 > 0:46:57I don't even know where the hot part of the stove is.
0:46:57 > 0:46:59In my own kitchen, I would know -
0:46:59 > 0:47:02but it's funny how working under these really good people
0:47:02 > 0:47:03makes you a bit nervous.
0:47:03 > 0:47:06Anyway, we'll have to let that bubble down for a second or two.
0:47:06 > 0:47:09We might as well just have a little glass while that's reducing.
0:47:09 > 0:47:12Cos as you know, that's what I really enjoy doing -
0:47:12 > 0:47:14is wittering on, chattering, drinking -
0:47:14 > 0:47:18and actually, to have to really do this is, ahem, a bit worrying.
0:47:18 > 0:47:20Right, that's nearly ready now.
0:47:20 > 0:47:23Oh, c'est bon. C'est bon? Non, non...
0:47:23 > 0:47:24THEY SPEAK IN FRENCH
0:47:24 > 0:47:26I've still got to leave it a little bit longer.
0:47:26 > 0:47:29What do we do...? I'll ask the director - what shall we do now,
0:47:29 > 0:47:31while I'm just waiting for that to evaporate a bit?
0:47:31 > 0:47:33Walk out of shot would be a good idea.
0:47:33 > 0:47:34I'm going to walk out of shot.
0:47:38 > 0:47:40Some years ago, a painter from Paris came down here on holiday
0:47:40 > 0:47:43and, like everybody does, he fell in love with the place,
0:47:43 > 0:47:44and decided to stay,
0:47:44 > 0:47:47and started painting these wonderful pictures of the area.
0:47:47 > 0:47:48The trouble was, he was broke,
0:47:48 > 0:47:50and he couldn't afford to pay for his bills,
0:47:50 > 0:47:53so he gave the hotel these pictures -
0:47:53 > 0:47:56which, believe it or not, are now worth an absolutely fortune.
0:47:56 > 0:47:57Who said cooks are daft?
0:48:00 > 0:48:02CLAUDE SPEAKS IN FRENCH
0:48:02 > 0:48:05OK, right, so we've reduced the shallots and the white wine,
0:48:05 > 0:48:07and then we've put the creme fraiche in, the fresh cream,
0:48:07 > 0:48:10and we just let that reduce a little tiny bit on this very hot stove...
0:48:10 > 0:48:12Sel et poivre. Salt and pepper -
0:48:12 > 0:48:14stay there, Clive, I'll just go and get the salt and pepper.
0:48:14 > 0:48:15I forgot that.
0:48:17 > 0:48:18Little bit of salt.
0:48:20 > 0:48:22A grind or two of pepper, like that.
0:48:23 > 0:48:27I tell you what - I mean, it's about 102 degrees OUTSIDE,
0:48:27 > 0:48:28in the shade - it really is.
0:48:28 > 0:48:30This is July in the middle of Provence, it's dammed hot,
0:48:30 > 0:48:33and it's unbelievable in here - I reckon it's about 130.
0:48:33 > 0:48:35HE SPEAKS IN FRENCH
0:48:35 > 0:48:37Ah - there's a tip for all of you at home
0:48:37 > 0:48:39making cream sauces at any time -
0:48:39 > 0:48:42as soon as the cream sticks onto the edge of the spoon like that,
0:48:42 > 0:48:43it's ready. OK?
0:48:43 > 0:48:45THEY SPEAK IN FRENCH
0:48:45 > 0:48:48Now, I put in - he's a bit hard, actually, this guy!
0:48:48 > 0:48:50Jusque un petit peu. Un petit peu?
0:48:50 > 0:48:52Un petit peu. Voila. Oui. Like that? Voila, c'est bon.
0:48:52 > 0:48:56This is beetroot - cooked beetroot mashed up with butter.
0:48:57 > 0:49:00OK - and look how lovely it turns into this purple,
0:49:00 > 0:49:01lovely purple sauce.
0:49:01 > 0:49:04I'm not going to take this pace, you know...
0:49:04 > 0:49:05CLAUDE SPEAKS IN FRENCH
0:49:05 > 0:49:07All right... Oh, I was cooking it too fast, there.
0:49:07 > 0:49:10So, that's ready.
0:49:10 > 0:49:11Et maintenant...?
0:49:11 > 0:49:13THEY SPEAK IN FRENCH
0:49:15 > 0:49:18God, I'm glad I'm a television presenter, not an apprentice.
0:49:18 > 0:49:19THEY SPEAK IN FRENCH
0:49:19 > 0:49:22Ah, there's another important thing he was just telling you, you see?
0:49:22 > 0:49:25The little bit of juice that, by covering it, has been saved,
0:49:25 > 0:49:27gets poured into there just to enrich the dish,
0:49:27 > 0:49:29That's the sort of detail we just don't...
0:49:29 > 0:49:30CLAUDE SPEAKS IN FRENCH Ah, I see.
0:49:30 > 0:49:34It's just the sort of detail that we don't do in England, do we?
0:49:34 > 0:49:35Ooh...
0:49:35 > 0:49:38And then I sieve this through,
0:49:38 > 0:49:39because we're going to put the chicken
0:49:39 > 0:49:41on top of this beautiful sauce.
0:49:41 > 0:49:46Oui, c'est bon. C'est bon? Voila. C'est bon, c'est bon.
0:49:47 > 0:49:49Like this.
0:49:49 > 0:49:52Oh, mais non - non, non. No? HE SPEAKS IN FRENCH
0:49:52 > 0:49:54I can't do that, I'm being... Sur la table.
0:49:54 > 0:49:57I put this over here. You have to follow me around, Clive -
0:49:57 > 0:50:00I'm actually getting a proper lesson, here. Ici. Yeah.
0:50:00 > 0:50:03HE SPEAKS IN FRENCH Ah, bon.
0:50:04 > 0:50:06Voila.
0:50:06 > 0:50:09Now what have I got to do? HE SPEAKS IN FRENCH
0:50:09 > 0:50:10Cut it like that? OK.
0:50:11 > 0:50:15HE SPEAKS IN FRENCH
0:50:15 > 0:50:17I see.
0:50:17 > 0:50:19Right - I've got to slice it like this,
0:50:19 > 0:50:21and then put it back together again.
0:50:24 > 0:50:27Notice we're both wearing glasses today, Claude and I.
0:50:27 > 0:50:29That's how close we are.
0:50:29 > 0:50:30HE CHUCKLES
0:50:30 > 0:50:32In fact, culinary-wise, we're miles apart.
0:50:32 > 0:50:34He is streets ahead of me, this man.
0:50:34 > 0:50:37I've never admitted that on any other programme I've done before.
0:50:37 > 0:50:39HE SPEAKS IN FRENCH Voila. OK.
0:50:39 > 0:50:41I put the... HE SPEAKS IN FRENCH
0:50:41 > 0:50:44I put the garniture on - the garnish on,
0:50:44 > 0:50:48which is very thin slices... A cote de... Voila.
0:50:48 > 0:50:51..very thin slices of tomato and courgettes
0:50:51 > 0:50:53baked in olive oil, onions and herbes de Provence,
0:50:53 > 0:50:56and then I put a few little bits of...
0:50:56 > 0:50:57Juliennes de carottes, et voila.
0:50:57 > 0:51:00..julienne of carrot, which is lightly cooked, slightly croquant.
0:51:00 > 0:51:02Et le juliennes de haricots verts.
0:51:02 > 0:51:05And little haricots verts, little green beans...
0:51:05 > 0:51:06like that.
0:51:06 > 0:51:09THEY SPEAK IN FRENCH
0:51:11 > 0:51:13C'est bon. C'est bon? C'est bon - oui, oui.
0:51:13 > 0:51:14He says it's bon - it's OK.
0:51:14 > 0:51:16I found it a bit difficult!
0:51:16 > 0:51:18He's a bit exigeant, as we say.
0:51:18 > 0:51:20HE SPEAKS IN FRENCH
0:51:22 > 0:51:25I could've put a little julienne of - that's very thin strips -
0:51:25 > 0:51:27of beetroot over it, as well, to make it really superb,
0:51:27 > 0:51:30but he says, "What do you expect from somebody like you,
0:51:30 > 0:51:32"who makes television programmes?"!
0:51:32 > 0:51:33Bon!
0:51:33 > 0:51:37Claude, merci beaucoup. Chin-chin. Chin-chin.
0:51:37 > 0:51:39MUSIC: La Marseillaise
0:52:08 > 0:52:12The river's flowing by and time's running out - this is the end.
0:52:12 > 0:52:15It's the end of the most fantastic programme I've ever made in my life.
0:52:15 > 0:52:16I used to live here years ago,
0:52:16 > 0:52:19and I came back - you know, as if it was a present from the gods
0:52:19 > 0:52:21to make a film about this fabulous country,
0:52:21 > 0:52:24with its wonderful colours, its flavours, its scents -
0:52:24 > 0:52:27the fireworks going up celebrating Bastille Day,
0:52:27 > 0:52:30when they knocked the king and queen of France out of existence -
0:52:30 > 0:52:33but they're still a crazy lot, getting drunk,
0:52:33 > 0:52:35having a wonderful time, dancing in the streets.
0:52:35 > 0:52:37I'm sitting here with my feet in the water,
0:52:37 > 0:52:40stuck inside of Memphis with the Mobile blues again, you know?
0:52:40 > 0:52:42It's grim - but there's a happy side to everything.
0:52:42 > 0:52:45We've got a huge fire going over there, a feu de bois,
0:52:45 > 0:52:47a barbecue like you've never seen -
0:52:47 > 0:52:49and to get out on this night of explosions, fanfares,
0:52:49 > 0:52:52trumpets and fireworks, I'm going to cook a brilliant barbecue
0:52:52 > 0:52:54for all the friends that I've made,
0:52:54 > 0:52:56because, you know, we're not a big-budget production -
0:52:56 > 0:52:59we don't have 28 vans of catering equipment behind us
0:52:59 > 0:53:02and stuff like that, we have to con our way in, beg, steal,
0:53:02 > 0:53:05borrow - and in the same process, we've actually made friends,
0:53:05 > 0:53:09and I've invited them tonight to say, "Au revoir, Provence."
0:53:15 > 0:53:18This might look amazingly luxurious to you, you know,
0:53:18 > 0:53:21as you sit round your little ?4.25 Hibachi barbecues
0:53:21 > 0:53:22in the middle of winter,
0:53:22 > 0:53:25watching this extravaganza of fire - Floyd On Fire -
0:53:25 > 0:53:28but it's not extraordinary for these people here.
0:53:28 > 0:53:31They live outdoors, they cook outdoors - these simple sausages,
0:53:31 > 0:53:34Clive, if you can come down and have a look at them as I'm speaking.
0:53:34 > 0:53:35These are merguez, spicy sausages -
0:53:35 > 0:53:38all you need is an aeroplane ticket and three and six a pound.
0:53:38 > 0:53:41Move over to the left, beautiful andouillette -
0:53:41 > 0:53:44these are chitterling sausages, but you can buy chitterlings on Exmoor.
0:53:44 > 0:53:48You can buy them in butcher shops all over the place, and make them.
0:53:48 > 0:53:50Here, they're just a normal thing to have.
0:53:50 > 0:53:53More merguez. Spicy, Arab-style sausages.
0:53:53 > 0:53:58Here, just a little tray of sardines sizzling merrily away...
0:53:58 > 0:54:01and a little bit of luxury, some quail on the fire here...
0:54:01 > 0:54:05and over here I've got some marinaded lamb kebabs.
0:54:05 > 0:54:08Marinaded in just lemon juice, herbes de Provence and olive oil.
0:54:08 > 0:54:10And what I'm going to try to do, if I possibly can,
0:54:10 > 0:54:13before I feed all my friends - and they are getting...
0:54:13 > 0:54:17Actually, we said, we promised we'd feed them at 7.30.
0:54:17 > 0:54:20Right now, it's 11.05, they're all sitting there very happy,
0:54:20 > 0:54:23very, very - you know what I mean? Sort of like that...
0:54:23 > 0:54:26But any minute now they're going to erupt, like the fireworks,
0:54:26 > 0:54:28like the spectacular visions of this country,
0:54:28 > 0:54:31this old, ancient, erotic place that it is.
0:54:31 > 0:54:33It's absolutely amazing -
0:54:33 > 0:54:36and if all goes well, the piece de la resistance
0:54:36 > 0:54:39is going to be this bass, which is going to be flamed in cognac
0:54:39 > 0:54:42and fennel which I picked up from the hedgerow this morning.
0:54:53 > 0:54:56Voila, messieurs, 'dames, je regrette de...vous avez attendez...
0:54:56 > 0:54:59APPLAUSE AND CHEERING
0:54:59 > 0:55:01Bravo!
0:55:01 > 0:55:03THEY SPEAKS IN FRENCH
0:55:08 > 0:55:12Oui, oui. What he's told me is it's bound to be disgusting,
0:55:12 > 0:55:14but the pictures are going to be fabulous.
0:55:14 > 0:55:17Clive's back in the business, I'm back in the business,
0:55:17 > 0:55:19I say goodnight to them - watch the fireworks.
0:55:19 > 0:55:21Cheerio, Provence. We'll be back.
0:55:33 > 0:55:35Great work from a legend, there - Mr Keith Floyd.
0:55:35 > 0:55:37It looked pretty good to me.
0:55:37 > 0:55:40As ever on Best Bites, we're looking back at some of the fantastic recipes
0:55:40 > 0:55:42from the Saturday Kitchen store cupboard.
0:55:42 > 0:55:44Still to come on today's Best Bites -
0:55:44 > 0:55:46When Marcus Wareing and Vivek Singh went head-to-head
0:55:46 > 0:55:48at the Omelette Challenge,
0:55:48 > 0:55:51they were both doubtful they'd be able to better their times -
0:55:51 > 0:55:52but how did they do?
0:55:52 > 0:55:54Find out in just a few minutes.
0:55:54 > 0:55:57Chef Andrew Turner brings some wizardry to the studio.
0:55:57 > 0:56:00He serves eggs on toast - but not as you know it.
0:56:00 > 0:56:03And Idina Menzel faces her Food Heaven or Food Hell -
0:56:03 > 0:56:04would she get her Food Heaven,
0:56:04 > 0:56:07parmesan-crusted chicken with slow-roasted tomatoes?
0:56:07 > 0:56:09Or would she get her dreaded Food Hell -
0:56:09 > 0:56:11a plum tart flavoured with star anise?
0:56:11 > 0:56:14Find out what she gets to eat at the end of the show.
0:56:14 > 0:56:17Now, he earned his first Michelin star before turning 30,
0:56:17 > 0:56:19and today Will Holland is treating us
0:56:19 > 0:56:23to a delicious dish that's different to his usual, more classic style.
0:56:23 > 0:56:24Over to you, Will.
0:56:24 > 0:56:26The brilliant Will Holland - great to have you on the show.
0:56:26 > 0:56:27Thank you very much.
0:56:27 > 0:56:30Now, something different for you, looking at these ingredients.
0:56:30 > 0:56:33Yeah, we've gone for something that's not the sort of classic dish
0:56:33 > 0:56:34I'd serve in the restaurant,
0:56:34 > 0:56:37but something that's a little bit different, and doable at home.
0:56:37 > 0:56:40Doable at home. Right, you want me doing the peppers?
0:56:40 > 0:56:42Yeah, you're going to do some sweet-and-sour peppers,
0:56:42 > 0:56:45so - vinegar, sugar, chilli and some actual peppers. OK.
0:56:45 > 0:56:46I'm going to get on with the salmon -
0:56:46 > 0:56:49so, what I've got here is Loch Duart salmon,
0:56:49 > 0:56:52so it's farmed salmon, but farmed...farmed well.
0:56:52 > 0:56:54And instead of just char-grilling it straight like this,
0:56:54 > 0:56:57I've actually made a brine. Right.
0:56:57 > 0:56:59So, a brine is a salty liquid, salty water,
0:56:59 > 0:57:01so I've got water, salt, and teriyaki - so,
0:57:01 > 0:57:04we're going to start introducing the teriyaki flavour in at that stage.
0:57:04 > 0:57:07All I've done, brought that to the boil, chilled it -
0:57:07 > 0:57:09and that's in this dish here, with the piece of salmon -
0:57:09 > 0:57:11and I'll bring this out, so you can see it. OK.
0:57:11 > 0:57:13This is the base of how you would teriyaki chicken
0:57:13 > 0:57:16and that kind of stuff - you would marinade it first.
0:57:16 > 0:57:19Yeah, marinade it, so you can see the difference.
0:57:19 > 0:57:22That's been in the brine overnight... OK.
0:57:22 > 0:57:24..for up to 24 hours,
0:57:24 > 0:57:26so you need to dry it off.
0:57:26 > 0:57:30Right, sugar and vinegar you want in here. Yeah. That's gone in there.
0:57:30 > 0:57:32And the idea is what? You just bring this to the boil?
0:57:32 > 0:57:34Bring it to the boil, pop the peppers in,
0:57:34 > 0:57:36and then just let them cool down in there. OK.
0:57:36 > 0:57:38Just going to get rid of that fresh salmon...
0:57:38 > 0:57:40So, it colours it a little bit, as well?
0:57:40 > 0:57:45Yeah, you can see it's taken on a kind of brown colour. Yeah.
0:57:45 > 0:57:48But it's also the salt in the brine
0:57:48 > 0:57:52has taken some of the water content out of the fish. Right.
0:57:52 > 0:57:55And so it's just going to be a lot nicer
0:57:55 > 0:57:57when we actually come to cook it.
0:57:57 > 0:57:58Now, tell us about Ludlow,
0:57:58 > 0:58:01then - because it's quite a famous area for food.
0:58:01 > 0:58:03I mean, you're there now, but really,
0:58:03 > 0:58:07the guys who set it all off originally are the likes of - what?
0:58:07 > 0:58:09probably Shaun Hill would be the...?
0:58:09 > 0:58:13I think Shaun Hill's definitely sort of the pioneer
0:58:13 > 0:58:14of putting Ludlow on the...
0:58:14 > 0:58:17Yeah. ..on the foodie map...
0:58:17 > 0:58:21but there's been lots and lots of chefs along the years... Yeah.
0:58:21 > 0:58:22..and other things -
0:58:22 > 0:58:25I mean, the town is just an incredible place for food.
0:58:25 > 0:58:26You've got the food...
0:58:26 > 0:58:29Cos you celebrate it, I mean, you've got the food festival,
0:58:29 > 0:58:32which has just happened. The food festival, yeah. Right.
0:58:32 > 0:58:35Second weekend of September every year. Yeah.
0:58:35 > 0:58:37Don't miss it - but it's incredible.
0:58:37 > 0:58:39I mean, the town population's about 10,000...
0:58:39 > 0:58:41"Don't miss it" - you have missed. HE LAUGHS
0:58:41 > 0:58:42Don't miss it - it's every year.
0:58:42 > 0:58:45This is the 18th year that it's been going... Right.
0:58:45 > 0:58:47..and, you know,
0:58:47 > 0:58:50the town population's about 10,000,
0:58:50 > 0:58:53and over 25,000 people come to the festival, so it's incredible.
0:58:53 > 0:58:56The secret behind it is you're surrounded by great produce,
0:58:56 > 0:58:58I suppose, aren't you? Yeah, absolutely.
0:58:58 > 0:59:01It's just sort of about screaming and shouting
0:59:01 > 0:59:03about what's good around there. Yeah.
0:59:03 > 0:59:05Right, hot char-grill pan.
0:59:05 > 0:59:08I just lightly brush the salmon with a little bit of sesame oil,
0:59:08 > 0:59:10just to stop it sticking... Yeah.
0:59:10 > 0:59:12..and you can cook this as much or as little as you want,
0:59:12 > 0:59:14depending how rare you want it.
0:59:14 > 0:59:16When that comes off the char-grill,
0:59:16 > 0:59:18what we're going to do is make a teriyaki glaze.
0:59:18 > 0:59:21Right, I've got the peppers, there. Are they going in with the chilli?
0:59:21 > 0:59:23Yeah. We just basically switch that off...
0:59:23 > 0:59:25Turn it off, and just let the heat do its thing.
0:59:25 > 0:59:27We've got some in the fridge, anyway.
0:59:27 > 0:59:30Right, you want me to do this bok choi?
0:59:30 > 0:59:33Going to saute some pak choi for me. Yep, OK.
0:59:33 > 0:59:38What I'm going to is take some of your favourite, James - here we go.
0:59:38 > 0:59:41See, it was all going so well until this point.
0:59:41 > 0:59:43It was all going so well... ..and you ruined it.
0:59:43 > 0:59:45..until we got the dreaded green paste out.
0:59:45 > 0:59:49See, broccoli to you is wasabi to me.
0:59:49 > 0:59:50Not a fan? Horseradish.
0:59:50 > 0:59:52It's the food of the devil.
0:59:52 > 0:59:54Is that quite spicy, then? It's...
0:59:54 > 0:59:58It's quite spicy, but it's good to use it sort of intelligently,
0:59:58 > 1:00:00so, not too much.
1:00:00 > 1:00:01LAUGHTER
1:00:01 > 1:00:03Take it out. Yeah.
1:00:04 > 1:00:09I've got off on a bad foot coming here and cooking this for James.
1:00:09 > 1:00:11Yeah. Let me tell you about it, even if you're not going to eat it.
1:00:11 > 1:00:13Yeah, tell us about it. Go on, sell it. Go on.
1:00:13 > 1:00:18We've got lime juice, wasabi, and then, teriyaki,
1:00:18 > 1:00:22and we just mixed that together and it makes this glaze
1:00:22 > 1:00:25so when the salmon comes off the char-grill, we're going to
1:00:25 > 1:00:27just paint that over it and it's going to be all lovely.
1:00:27 > 1:00:30This is it in its raw state, isn't it, really?
1:00:30 > 1:00:32Yeah. That's the paste I've put in there,
1:00:32 > 1:00:34but this is the only company...
1:00:34 > 1:00:37There's only one company in the whole of Europe that grow it fresh.
1:00:37 > 1:00:39I know you're going to go, "That's for a reason." Yes!
1:00:39 > 1:00:41But that's what it looks like fresh
1:00:41 > 1:00:43and if we get time, I'll grate a little bit and show you.
1:00:43 > 1:00:46Oh, yeah, put more on! Why not? Yeah, yeah, exactly.
1:00:46 > 1:00:47Lovely.
1:00:47 > 1:00:50Right, I'm just going to turn this over...
1:00:50 > 1:00:54and you'll see the lovely char-grilled lines
1:00:54 > 1:00:57that we get on there. And, like I said,
1:00:57 > 1:01:01you can cook this up to three, four, five minutes each side. It's just obviously going to cook more.
1:01:01 > 1:01:03Give us your stuff for the Hollandaise
1:01:03 > 1:01:06and I'll get that started. Right. Classic Hollandaise,
1:01:06 > 1:01:08apart from I like to put a whole egg in mine.
1:01:08 > 1:01:09So, we've got one whole egg...
1:01:09 > 1:01:12The whole egg stabilises it a bit though, wouldn't you say?
1:01:12 > 1:01:14Yeah, stabilises it and also makes it a little bit lighter
1:01:14 > 1:01:17cos you've got the egg white in there. Yeah.
1:01:17 > 1:01:22So, one whole egg and four yolks. Right.
1:01:22 > 1:01:25Hollandaise, is that something you would never attempt?
1:01:25 > 1:01:29I don't even know what it is. Don't even know...! Mamma mia.
1:01:29 > 1:01:33I told you, I'm the worst guest imaginable for this kind of show.
1:01:33 > 1:01:37Come on, what is it? Bless you. It's a butter sauce, basically.
1:01:37 > 1:01:39A couple of eggs, egg yolks and butter.
1:01:39 > 1:01:43Yeah, I would never attempt that. I'm more than happy to try it.
1:01:43 > 1:01:47It sounds very nice. And then, classically, you put vinegar in it.
1:01:47 > 1:01:49Will I just put this on here? Yeah.
1:01:49 > 1:01:52Classically, you put vinegar in there to add the acidity to it,
1:01:52 > 1:01:55but we're going to actually add lime juice in it today.
1:01:55 > 1:01:56So, that's there.
1:01:58 > 1:02:00Some lime juice in from the start.
1:02:03 > 1:02:06And then we've got the pan of melted butter ready.
1:02:06 > 1:02:09I'll leave that there just in case you need any more.
1:02:09 > 1:02:12And then we're also going to... No, leave that over there!
1:02:12 > 1:02:16We're also going to really spoil this for you, James. I'm insistent.
1:02:16 > 1:02:18What is it with you lot? Look!
1:02:18 > 1:02:21We're going to put some wasabi in there, as well.
1:02:21 > 1:02:24Don't ever grow a horseradish though, you know that? Really?
1:02:24 > 1:02:26Yeah, cos you'll have to grow via Ludlow.
1:02:26 > 1:02:29You'll have to dig via Kent to get rid of it.
1:02:29 > 1:02:32You'd never get rid of it. It's unbelievable stuff.
1:02:32 > 1:02:34So, the restaurant's going well?
1:02:34 > 1:02:38Cos when you originally opened it, you took it over, well,
1:02:38 > 1:02:41you bought it about five years ago? Yeah. It was Hibiscus.
1:02:41 > 1:02:44The restaurant's been open now for over five years,
1:02:44 > 1:02:46so, yeah, it's going really, really well.
1:02:46 > 1:02:48Going from strength to strength.
1:02:48 > 1:02:50We're actually doing some building work at the moment.
1:02:50 > 1:02:53We're opening a tasting room that looks into the kitchen,
1:02:53 > 1:02:56a sort of chef's table area where you're actually going to be able
1:02:56 > 1:02:58to see through to the kitchen.
1:02:58 > 1:03:02What's that like, taking over an existing restaurant with a name?
1:03:02 > 1:03:05It's slightly daunting, especially for...
1:03:05 > 1:03:10At the time I was relatively young and Claude had an amazing name
1:03:10 > 1:03:12and created an amazing restaurant there,
1:03:12 > 1:03:16so stepping into his shoes was pretty daunting
1:03:16 > 1:03:18but, no, it was OK.
1:03:18 > 1:03:21I just want to show you this cos it is pretty amazing,
1:03:21 > 1:03:24that you've got the paste obviously but this is the fresh root.
1:03:24 > 1:03:26You can see the amazing green colour it is.
1:03:26 > 1:03:28You get a little special wasabi grater,
1:03:28 > 1:03:31and instead of grating up and down, you grate it in a circular motion.
1:03:31 > 1:03:35So you grate it like this. So, is this actually grown in the UK?
1:03:35 > 1:03:37You mentioned that... Yeah, it's grown in the UK.
1:03:37 > 1:03:40It's in Dorset but it's the only wasabi growers
1:03:40 > 1:03:43in Europe that are actually cultivating it.
1:03:43 > 1:03:45Right. You get this little brush
1:03:45 > 1:03:50and brush it off so you don't end up with those strings that you get
1:03:50 > 1:03:52if you grate fresh ginger or something like that.
1:03:52 > 1:03:57You end up with this paste, and that's essentially what you buy,
1:03:57 > 1:03:59apart from a there's other stuff in there.
1:03:59 > 1:04:02That's just pure absolute wasabi.
1:04:02 > 1:04:04Hell. Pure hell to you, James.
1:04:04 > 1:04:08That's it. Taste some, James. Taste! No. Oh, come on!
1:04:08 > 1:04:09James isn't going to taste that.
1:04:09 > 1:04:12There's no way he's going to taste that. No. Yes, no.
1:04:12 > 1:04:14That is fresh!
1:04:14 > 1:04:16Right, do you want all this butter added to this or...?
1:04:16 > 1:04:19Just as much as you think it needs. It needs to be quite thick,
1:04:19 > 1:04:22so I'd just cook that a little bit more. And when it's finished,
1:04:22 > 1:04:27we're actually going to put a bit of cream in there, as well, James. OK.
1:04:27 > 1:04:28So, I'm going to take the salmon off here
1:04:28 > 1:04:31and I'm just going to let that rest, and we're going to paint over
1:04:31 > 1:04:34a little bit of our teriyaki glaze. Right.
1:04:34 > 1:04:37So, the secret with teriyaki, you can do this with chicken,
1:04:37 > 1:04:38you could do it on there
1:04:38 > 1:04:40but just brush the glaze on while it's cooking.
1:04:40 > 1:04:43You'll get more of that rich glaze on it, won't you? Yeah, exactly.
1:04:43 > 1:04:46As the glaze cooks down, it's going to get thicker and thicker
1:04:46 > 1:04:48and glossier and glossier. Yeah.
1:04:53 > 1:04:57All I'm doing is just whisking this enough to thicken it up, basically,
1:04:57 > 1:05:00by cooking the egg yolks a little bit.
1:05:02 > 1:05:04You can see I'm just putting that glaze over it
1:05:04 > 1:05:06and that's going to season it
1:05:06 > 1:05:09because we've got the saltiness of the teriyaki,
1:05:09 > 1:05:11we've got the acidity of the lime,
1:05:11 > 1:05:13and then, we've got the heat of the wasabi.
1:05:13 > 1:05:16That's not the serving plate we're going to serve it on.
1:05:16 > 1:05:19That's just to let it sit and let those flavours come together.
1:05:19 > 1:05:23This is ready. Do you want to pass that through a cloth? Yeah.
1:05:23 > 1:05:26Switch that off.
1:05:26 > 1:05:29We're going to... It's just a nice little thing,
1:05:29 > 1:05:31especially if you've put a flavour like the wasabi or anything
1:05:31 > 1:05:36into the hollandaise, to get every last little bit of lumps out of it.
1:05:36 > 1:05:40We pop it in just a piece of muslin or cheesecloth, just hold it up
1:05:40 > 1:05:44and just squeeze it through and it comes through really easily.
1:05:45 > 1:05:47Get rid of that and then...
1:05:47 > 1:05:51And then this fancy gun thing? Yeah.
1:05:51 > 1:05:55I thought we'd live life on the edge
1:05:55 > 1:05:57so I've brought along a little piece of...
1:05:57 > 1:06:00We obviously didn't see the last time this was brought out
1:06:00 > 1:06:02in the kitchen by the Hairy Bikers.
1:06:02 > 1:06:05The Hairy Bikers used this last time? Yeah.
1:06:05 > 1:06:07To not good effect. Yeah, exactly.
1:06:07 > 1:06:10It's a gas gun. It's an espuma gun.
1:06:10 > 1:06:15It's basically for a texture. You pop your sauce in there.
1:06:15 > 1:06:19You can put pretty much anything in one of these and then...
1:06:19 > 1:06:21I'll start to put this on the plate if that's all right?
1:06:21 > 1:06:27Yeah, absolutely. So this is the pickled peppers on there. Yeah.
1:06:27 > 1:06:30And with this you just... HISSING
1:06:30 > 1:06:31There we go! Ey up.
1:06:33 > 1:06:36Don't get any ideas about getting one of these.
1:06:36 > 1:06:40It's actually nitrous oxide that goes in there. Nice. Wow.
1:06:43 > 1:06:44Just fire that...
1:06:44 > 1:06:47If you can pop that salmon on for us as well there, James?
1:06:47 > 1:06:49What's that going to do?
1:06:49 > 1:06:54It basically just adds air to whatever is inside it. OK.
1:06:54 > 1:06:56While I give this a good shake, can you put a little bit
1:06:56 > 1:06:58of coriander cress on there, please, James? Yeah.
1:06:58 > 1:07:01He's good at ordering people about, isn't he? Come on, James...
1:07:01 > 1:07:04There's no point having you here and not getting you doing anything.
1:07:04 > 1:07:07And then I'm just going to do a little tester in here first
1:07:07 > 1:07:09to make sure we don't decorate the place.
1:07:09 > 1:07:13The more you shake this, the more... I'm quite excited about this.
1:07:13 > 1:07:16Do you want to have a go? Right, moment of truth.
1:07:17 > 1:07:21Stand well back. We're going to...
1:07:21 > 1:07:22Oh, there you go.
1:07:22 > 1:07:25It's Hollandaise wasabi but it comes out like shaving foam.
1:07:25 > 1:07:28THEY LAUGH
1:07:28 > 1:07:31You saw the consistency of the sauce before and you see it there,
1:07:31 > 1:07:33so there you go. So tell us what that is again.
1:07:33 > 1:07:38It's teriyaki salmon with a live-life-on-the-edge hollandaise,
1:07:38 > 1:07:40with, your favourite, wasabi in it, pickled peppers,
1:07:40 > 1:07:43some pak choi and sesame. Easy as that!
1:07:49 > 1:07:50There you go. Right.
1:07:50 > 1:07:52You need an espuma gun.
1:07:52 > 1:07:55It does look fantastic, I have to say.
1:07:55 > 1:07:58I guarantee, if you get one of those guns at home, you will put
1:07:58 > 1:08:01anything and everything in it. So, you can do any sauces like that?
1:08:01 > 1:08:03Any sauces. It just adds gas to it,
1:08:03 > 1:08:06but it's a nice way of making things lighter.
1:08:06 > 1:08:10But you don't have to do it with salmon. It would be great with prawns, and chicken,
1:08:10 > 1:08:11that would work really well with.
1:08:11 > 1:08:13Yeah, the teriyaki glaze is really...
1:08:13 > 1:08:17I mean, there's three ingredients in it so it's really adaptable. Mm!
1:08:17 > 1:08:19Yeah. Happy with that? Taste.
1:08:19 > 1:08:22The sauce is lovely. Have a little try of the sauce, yeah.
1:08:27 > 1:08:30What a spectacular salmon, Will, but shame about the wasabi.
1:08:30 > 1:08:32Right, they were already in the top ten
1:08:32 > 1:08:33on the Omelette Challenge leaderboard
1:08:33 > 1:08:36and with just 0.08 of a second separating them,
1:08:36 > 1:08:40the competition was fierce between Marcus Wareing and Vivek Singh.
1:08:40 > 1:08:43But who would better their times? Let's find out.
1:08:43 > 1:08:46So, Marcus and Vivek, top of our leaderboard, more or less.
1:08:46 > 1:08:50Near enough. Only 0.08 of a second splits you two up. Top ten.
1:08:50 > 1:08:52Do you think you can go any quicker?
1:08:53 > 1:08:57No, I don't think so. Right, well, usual rules apply.
1:08:57 > 1:08:58Three-egg omelette cooked as fast as you can.
1:08:58 > 1:09:00Clocks on the screens, please.
1:09:00 > 1:09:03The clock stops when the omelette hits the plate. Ready? Yep.
1:09:03 > 1:09:04Three, two, one, go!
1:09:07 > 1:09:12There you go. Could they go quicker than this? Let's see.
1:09:12 > 1:09:13The secret is this next bit.
1:09:16 > 1:09:18I'll move this out the way for you, guys.
1:09:19 > 1:09:22Look at the concentration on their faces.
1:09:23 > 1:09:25Make sure it's a three-egg omelette, Vivek.
1:09:25 > 1:09:27Half of it's still stuck in the pan.
1:09:28 > 1:09:30GONGS CLASH ONE AFTER ANOTHER
1:09:32 > 1:09:34Not as hot as they used to be, these stoves.
1:09:34 > 1:09:38Yes, come on, blaming the stoves. The gas tank's empty. Look at that.
1:09:38 > 1:09:41Two-star Michelin. Look at that. I'm going to leave that one alone.
1:09:41 > 1:09:45You want me to leave it and not eat it? I think you should leave that one alone.
1:09:45 > 1:09:47Em... Oh!
1:09:47 > 1:09:48What, this?
1:09:50 > 1:09:52THEY LAUGH There you go.
1:09:52 > 1:09:54I've got a feeling we're not even getting on the board.
1:09:54 > 1:09:56It is actually a wonder...
1:09:56 > 1:09:59how I get to work on a Sunday, isn't it really, after tasting these.
1:09:59 > 1:10:01Right...
1:10:01 > 1:10:03Marcus? Yes.
1:10:06 > 1:10:08Do you think you did it quicker? No.
1:10:08 > 1:10:11You didn't. 25.6 seconds.
1:10:11 > 1:10:13Nowhere near. Yeah, good man. So, Vivek?
1:10:13 > 1:10:17Definitely not. There's no point in even writing this.
1:10:17 > 1:10:1824. Just over 24 seconds.
1:10:18 > 1:10:20You didn't do it any quicker either. No.
1:10:20 > 1:10:22If you did, you wouldn't go on the board anyway
1:10:22 > 1:10:25cos they both taste exactly the same - rubbish.
1:10:29 > 1:10:33You'll definitely have to concentrate harder next time, chaps.
1:10:33 > 1:10:35Now, I've got to admit, I wasn't convinced
1:10:35 > 1:10:39when chef Andrew Turner said he was serving mango eggs on the show.
1:10:39 > 1:10:42But what he created was a complete surprise.
1:10:42 > 1:10:44Prepare to be amazed. I was.
1:10:44 > 1:10:48You're here! I'm so excited to be here. You're here with two trays.
1:10:48 > 1:10:53And not much pans. No. So what are we cooking or inventing or making?
1:10:53 > 1:10:57We are making a liquid mango egg on a Gypsy bread. We are using brioche.
1:10:57 > 1:11:00Yes. I'll explain the processes but there's no real cooking,
1:11:00 > 1:11:02not really that much cooking involved. So, firstly...
1:11:02 > 1:11:04So it's going to look like an egg?
1:11:04 > 1:11:06It's going to look exactly like a poached egg. Right.
1:11:06 > 1:11:09If you could take this, which is the mango, and just peel it.
1:11:09 > 1:11:12We're going to make the puree and we're going to add
1:11:12 > 1:11:14our calcium to it, which is called gluco,
1:11:14 > 1:11:17which is readily available online.
1:11:17 > 1:11:19The reason we're doing that will be explained
1:11:19 > 1:11:22when it's a reaction against the water bath which is an alginate.
1:11:22 > 1:11:24Which is what? Which is what I'll explain.
1:11:24 > 1:11:27The main thing is that you're not adding sugar to this? No.
1:11:27 > 1:11:29We want the natural sweetness, really naturally sweet
1:11:29 > 1:11:32cos with the wine, once you start adding too many sugars,
1:11:32 > 1:11:35it interferes with the wine and it doesn't work.
1:11:35 > 1:11:37OK. Just literally pop that in. So this is our mango.
1:11:37 > 1:11:40Just one mango is going to go in? One mango, yup. Right, there you go.
1:11:40 > 1:11:44OK, we'll put our gluco in. And that, you can get online?
1:11:44 > 1:11:45You can get it online.
1:11:45 > 1:11:48I don't quite know how that works. You're the expert on that.
1:11:48 > 1:11:50There you go. Blend that up.
1:11:50 > 1:11:54Now, the important thing about this is... We'll probably add a bit of water just to get the puree.
1:11:54 > 1:11:56The important thing about this is we're going to do that
1:11:56 > 1:11:59the day before and just pop it in the fridge. Yeah.
1:11:59 > 1:12:01We need to lose the air out of this.
1:12:01 > 1:12:03So, you're adding air now? Yeah.
1:12:03 > 1:12:06This is the sort of thing that's great for dinner parties
1:12:06 > 1:12:09cos you're doing your preparation in advance, really. So, the gluco's in.
1:12:09 > 1:12:12The puree's done. We're going to pop that into a bowl
1:12:12 > 1:12:14and whack it into the fridge and leave it overnight.
1:12:14 > 1:12:17Which we have here. The finished result. There you go.
1:12:17 > 1:12:22I think the next step we're going to explain is the seaweed water bath,
1:12:22 > 1:12:24the alginate. Can I get this on first of all? Yeah. OK.
1:12:24 > 1:12:27This is for the pain perdu, isn't it? The pain perdu, yes.
1:12:27 > 1:12:31Explain to us what we've got in here. OK, so, we've got some brown sugar,
1:12:31 > 1:12:33we've got some cream. If we just warm the cream up,
1:12:33 > 1:12:37put the butter in. It can go in that one, it's fine.
1:12:37 > 1:12:40OK, we've got some cinnamon for flavouring.
1:12:40 > 1:12:42We've got some star anise. Yup. Some cloves.
1:12:42 > 1:12:45In we go with the butter, and you're going to put the sugar in there.
1:12:45 > 1:12:50And just let that all melt and then you take the eggs, whisk those up,
1:12:50 > 1:12:53take a slice of the brioche, as well... And then you soak that?
1:12:53 > 1:12:56..and soak that again. All being soaked overnight.
1:12:56 > 1:12:58So, the whole point is that it's preparation in advance.
1:12:58 > 1:13:01You're making sure that all the aromats go into the brioche
1:13:01 > 1:13:03cos that's the part of the dish.
1:13:03 > 1:13:06The egg that we're going to make is only the vehicle for the sauce.
1:13:06 > 1:13:09That's all it is. Now, although you're doing this and it's scientific,
1:13:09 > 1:13:12this isn't the majority of your cooking, is it? None of it.
1:13:12 > 1:13:15This is one part of a dish that we do for seven courses.
1:13:15 > 1:13:18I know a few tricks. I work very closely with my staff.
1:13:18 > 1:13:20They're all geniuses in their own right
1:13:20 > 1:13:23and we jam together with music, we jam together with food
1:13:23 > 1:13:26and we create stuff, but it has to be realistic.
1:13:26 > 1:13:28You have to understand the flavours.
1:13:28 > 1:13:30You have to understand the reason we're doing it.
1:13:30 > 1:13:33The reason we're doing it is, the brioche is the dish. OK.
1:13:33 > 1:13:35The sauce is the little egg. That's the twist.
1:13:35 > 1:13:37That's what makes you a little bit different.
1:13:37 > 1:13:39So, we've got the brioche here. I'm going to slice this.
1:13:39 > 1:13:41This is then cut through with a little cutter.
1:13:41 > 1:13:45I'm going to stick it in there. Over to you for this next bit.
1:13:45 > 1:13:46OK, back to the seaweed.
1:13:46 > 1:13:51So, the alginate, again, it's in a food processor with bottled water.
1:13:51 > 1:13:53The importance of the bottled water is there's not so much calcium
1:13:53 > 1:13:56in it. If you get it from tap water - calcium, too much.
1:13:56 > 1:13:59Now, alginate is from seaweed? It's a seaweed paste.
1:13:59 > 1:14:01Again, available online.
1:14:01 > 1:14:04And literally you puree...
1:14:04 > 1:14:07Sorry, blend the water, you add your alginate, keep blending and blending
1:14:07 > 1:14:11for a good five minutes and then put it into the fridge cold.
1:14:11 > 1:14:14There's no cooking process in that at all. Always bottled water.
1:14:14 > 1:14:17Always bottled water. You get this consistency.
1:14:17 > 1:14:21It's like thinned down shampoo, basically. Right, OK.
1:14:21 > 1:14:22So, it thickens it up a little bit?
1:14:22 > 1:14:25It thickens. It's a little bit gloopy, a bit syrupy.
1:14:25 > 1:14:28Can I say, just so you see this, this is where we take this and then
1:14:28 > 1:14:31pop these in the fridge, and then these want to be overnight you say?
1:14:31 > 1:14:34Overnight. Again, all of this preparation can be done in advance.
1:14:34 > 1:14:36You can actually make the eggs four or five hours before
1:14:36 > 1:14:38you need them, so for a dinner party.
1:14:38 > 1:14:41And then I'm going to pan-fry this? Just pan-fry that.
1:14:41 > 1:14:44Now, masterclass in this. This is where it all happens.
1:14:44 > 1:14:47This is where we get jiggy, so to speak.
1:14:49 > 1:14:52Here's my little measure and here's our mango puree.
1:14:52 > 1:14:55I take a scoop of this,
1:14:55 > 1:14:57drain off any excess
1:14:57 > 1:15:01and literally, as you watch, just tip that in,
1:15:01 > 1:15:03and in she goes.
1:15:03 > 1:15:05Take a slotted spoon cos once it sinks to the bottom,
1:15:05 > 1:15:09if you don't just lift it off the bottom, it will stick to it.
1:15:09 > 1:15:11Now, if I was to leave that in there completely,
1:15:11 > 1:15:13it would actually go thick all the way through.
1:15:13 > 1:15:16The idea is, we want it to remain liquid.
1:15:16 > 1:15:17So what is it doing to the actual...?
1:15:17 > 1:15:20Well, it's reacting...
1:15:20 > 1:15:22The alginate bath is reacting against the calcium
1:15:22 > 1:15:25and just forming a gel. My sister is a scientist
1:15:25 > 1:15:28and her only way of explaining this is it's the way that we form a gel.
1:15:28 > 1:15:30So I asked her more about that and she couldn't explain it to me.
1:15:30 > 1:15:33A little film all the way round it. If we left it in there...
1:15:33 > 1:15:34It would go solid. Solid? OK.
1:15:34 > 1:15:36So the important thing - with the slotted spoon,
1:15:36 > 1:15:40drain off the alginate. You don't want that cos that will react
1:15:40 > 1:15:43into the water and form little lumps of jelly.
1:15:43 > 1:15:45You don't want to that, really. So that's the egg yolk?
1:15:45 > 1:15:48That's the egg yolk. Into the water like so.
1:15:50 > 1:15:52Again, you don't leave that for long.
1:15:52 > 1:15:55You don't need to leave it for long. Are you following this, Phil?
1:15:55 > 1:15:56No. THEY LAUGH
1:15:56 > 1:15:59It's ever so easy. There's a questionnaire afterwards. Oh, yeah!
1:15:59 > 1:16:02I'll be knocking half a dozen up when I get home.
1:16:02 > 1:16:06I've got a really good English yoghurt and literally...
1:16:06 > 1:16:08just mix it together. OK?
1:16:08 > 1:16:11So, we've got the yolk in there. Yep. Now for the white. Yep.
1:16:11 > 1:16:13I'll just move that forward.
1:16:13 > 1:16:16All I've done is just pan-fry a little bit of this pain perdu.
1:16:16 > 1:16:19Literally just some butter, something like that, on both sides.
1:16:19 > 1:16:20Right, next?
1:16:20 > 1:16:25So out comes the yolk and it's going to go into the yoghurt.
1:16:25 > 1:16:27Pop it in. It looks like an egg.
1:16:27 > 1:16:30You can have a little bit of excess. Just cover over the egg.
1:16:30 > 1:16:32Now of course yoghurt has calcium in it.
1:16:32 > 1:16:34Yeah, so you don't need to add any gluco.
1:16:34 > 1:16:37That's why it's a natural process. Yep.
1:16:37 > 1:16:39OK. Take off any extra
1:16:39 > 1:16:42and then in, exactly the same way.
1:16:43 > 1:16:45Make sure that that doesn't...
1:16:45 > 1:16:48If you've got a dinner party tonight and you've got 150 coming,
1:16:48 > 1:16:50you might be here a long time.
1:16:50 > 1:16:53Once you've got it all set up, it's quite quick. Yeah, absolutely.
1:16:53 > 1:16:55So, they're nearly ready.
1:16:56 > 1:16:59And the secret is, you need to put it in the water afterwards, yeah?
1:16:59 > 1:17:01Yeah. OK.
1:17:01 > 1:17:03So out we come. Out it comes.
1:17:03 > 1:17:05THEY LAUGH Look at it! Look at that!
1:17:05 > 1:17:07Drain off the alginate.
1:17:07 > 1:17:11You're definitely coming back on this show. That is wicked. Look at that.
1:17:11 > 1:17:14And then into the water just to get rid of that alginate.
1:17:14 > 1:17:17It genuinely looks like a poached egg. Look at it!
1:17:17 > 1:17:18This is the spooky thing.
1:17:18 > 1:17:20I've actually had this sent back by a customer.
1:17:20 > 1:17:22A new waiter, didn't know really what the dish was,
1:17:22 > 1:17:24put it down and the guy goes,
1:17:24 > 1:17:26"Excuse me, I don't eat poached eggs."
1:17:26 > 1:17:29I had to go back out and explain to the guest what it actually was
1:17:29 > 1:17:32cos he actually thought it was a poached egg. Fantastic.
1:17:32 > 1:17:34But you were saying you do a thing with olive, as well?
1:17:34 > 1:17:36Yeah, you can do it with olive fat.
1:17:36 > 1:17:39Again, it's a friend of mine, Jimmy, who worked with elBulli.
1:17:39 > 1:17:43When we jam, he dropped some stuff to the table, how they do stuff
1:17:43 > 1:17:45and then we started to take that
1:17:45 > 1:17:48and use it for ourselves to make your own style of cuisine.
1:17:48 > 1:17:50He's a genius, I'm not, and for that reason...
1:17:50 > 1:17:52You're looking pretty good so far but go on, then.
1:17:52 > 1:17:54This is the little bit of pain perdu in here.
1:17:54 > 1:17:57Right, so there's our pain perdu. On a plate that you helped make.
1:17:57 > 1:18:00I did, yeah. We've got some designers in North London,
1:18:00 > 1:18:02English designers and they will create a plate for you,
1:18:02 > 1:18:04around a dish.
1:18:04 > 1:18:06Go on, then. And this is probably number four or five.
1:18:06 > 1:18:09So, literally across the plate...
1:18:09 > 1:18:11nice and simple.
1:18:11 > 1:18:13A little bit of that. A little bit of that. I've lost my spoon.
1:18:13 > 1:18:16There's my slotted spoon. There you go. Out it comes.
1:18:16 > 1:18:19But you could leave that and you could make these in advance?
1:18:19 > 1:18:21You could take this out now, put it on a tray,
1:18:21 > 1:18:24put it in the fridge and it's all done. Brilliant.
1:18:24 > 1:18:27Now this is great. I love this bit.
1:18:27 > 1:18:30So we put it on our little toast...
1:18:31 > 1:18:34..and it gets even more spooky because, as you see it now...
1:18:34 > 1:18:35This is the best bit.
1:18:35 > 1:18:39..I can actually scrape the top of it to reveal the yolk.
1:18:41 > 1:18:43And then just to be a little bit different... This is brilliant.
1:18:43 > 1:18:47We've got some crackling popping candy like you'd have at home.
1:18:47 > 1:18:49I don't have it at home but if you're at school.
1:18:49 > 1:18:51This is the stuff you used to put in your mouth,
1:18:51 > 1:18:54and it used to crackle. This is the stuff.
1:18:54 > 1:18:58Pop it on top and there you have a liquid mango egg with pain perdu.
1:18:58 > 1:19:01How brilliant is that? APPLAUSE
1:19:01 > 1:19:03Thank you. Fantastic.
1:19:06 > 1:19:10Absolutely brilliant. Now, you get to taste this.
1:19:10 > 1:19:13We have got some more over here. Have a seat over here.
1:19:13 > 1:19:16We've got one each over here because it's quite small
1:19:16 > 1:19:18but I want you to experience this.
1:19:18 > 1:19:20So take your egg and dive in
1:19:20 > 1:19:21and tell us what you think.
1:19:21 > 1:19:24Do it with a spoon. It's just as though you were eating an egg.
1:19:24 > 1:19:25That's the weird thing.
1:19:25 > 1:19:28It just oozes out. It's egg on toast so use a knife and fork.
1:19:28 > 1:19:31Dive into that. Can you make some bacon out of a pear?
1:19:31 > 1:19:32THEY LAUGH
1:19:32 > 1:19:35Crack that yolk. Right, yeah.
1:19:35 > 1:19:37Shut up!
1:19:37 > 1:19:39HE LAUGHS LOUDLY
1:19:39 > 1:19:42But amazing. It tricks with your mind, as well. Absolutely.
1:19:42 > 1:19:45It's all poppy. PHIL GIGGLES
1:19:45 > 1:19:48Isn't that incredible? But the brioche is the dish,
1:19:48 > 1:19:51that's the food. That is the most amazing thing.
1:19:51 > 1:19:53It's delicious. Oh, wow. Fabulous.
1:19:57 > 1:20:00Absolutely magical stuff there.
1:20:00 > 1:20:03Now, when Idina Menzel flew in all the way from the USA
1:20:03 > 1:20:05to face her Food Heaven or Food Hell,
1:20:05 > 1:20:08she was hoping to land on her feet with a Parmesan-crusted chicken.
1:20:08 > 1:20:10She certainly didn't want to stay for dessert
1:20:10 > 1:20:13if plum tart was on the menu. Enjoy this one.
1:20:13 > 1:20:15It's that time of the show to find out
1:20:15 > 1:20:17whether Idina will be facing Food Heaven or Food Hell.
1:20:17 > 1:20:20Food Heaven would be sat over here, actually, with chicken and Parmesan,
1:20:20 > 1:20:24everything that you love, slow-roasted tomatoes, watercress,
1:20:24 > 1:20:26nice and crispy with the breadcrumbs, as well.
1:20:26 > 1:20:28Alternatively, Food Hell would be...
1:20:28 > 1:20:32It's not there yet, but it could be a nice plum tart
1:20:32 > 1:20:35with a nice caramel with star anise, as well.
1:20:35 > 1:20:39Now, you needed these two to help you because the people at home,
1:20:39 > 1:20:41it was 2-1 to the dreaded Hell.
1:20:41 > 1:20:43Well, I'm worried I'm taking it personally.
1:20:43 > 1:20:45I would, cos they chose Hell.
1:20:45 > 1:20:47Yes, that's where you're going. They did?
1:20:47 > 1:20:50Yeah, it's what we're cooking, so we're going to cook this plum tart.
1:20:50 > 1:20:54Does that mean they don't like me out there? No, no, you'll be fine.
1:20:54 > 1:20:58They want to see his pastry more than anything else, you see. OK.
1:20:58 > 1:21:00They want to see him work now, so what he's going to do is make
1:21:00 > 1:21:04the puff pastry with some salt, a little bit of this flour and butter.
1:21:04 > 1:21:06Rough puff pastry and water,
1:21:06 > 1:21:10and then I'm going to make some home-made marzipan. OK.
1:21:10 > 1:21:13Now, the way you make marzipan is basically sugar, water,
1:21:13 > 1:21:16ground almonds and egg whites, mainly.
1:21:16 > 1:21:19All we do is we put the water in the pan with the sugar.
1:21:19 > 1:21:21CLATTERING There's quite a lot of sugar in it.
1:21:21 > 1:21:24Are you all right, Michel? Yes.
1:21:24 > 1:21:28You pop that in there and then we basically bring it to the boil
1:21:28 > 1:21:32and cook this for about two or three minutes.
1:21:32 > 1:21:36I've got some additional water there, Chef. There you go.
1:21:36 > 1:21:38I'll fill that up, as well. Very generous. That's perfect.
1:21:38 > 1:21:42So... No, no. It's too warm, your water, please.
1:21:42 > 1:21:46Last night... He's giving me a warm water! I'm getting cold water!
1:21:46 > 1:21:48You've just got to wait for the tap. Yes, of course.
1:21:48 > 1:21:51I told my friends I was going on the show and they said,
1:21:51 > 1:21:54"Don't worry, they always do Heaven." That's cold water, Chef.
1:21:54 > 1:21:57They lied. Yeah. They said, "Don't worry, they always do Heaven."
1:21:57 > 1:21:59JAMES LAUGHS
1:21:59 > 1:22:03So, we've got the sugar boiling there. OK, yeah. Now this.
1:22:03 > 1:22:09And we throw in the almonds and put a little bit of this almond essence.
1:22:09 > 1:22:12OK. Just a touch. Can I be of service at all?
1:22:12 > 1:22:14You can separate an egg. OK.
1:22:16 > 1:22:19I can do it. What if I get the shell in there, though?
1:22:19 > 1:22:21There's only three million people watching.
1:22:21 > 1:22:23The white in there, the yolk in there.
1:22:23 > 1:22:25The white in there, the yolk in there? Yeah.
1:22:27 > 1:22:28There.
1:22:30 > 1:22:32That's it.
1:22:32 > 1:22:35Excellent. You're a natural. Yeah.
1:22:36 > 1:22:38Done it? Good?
1:22:38 > 1:22:40And then the yolk in that one. I'm a perfectionist.
1:22:42 > 1:22:46And then, all we do simply with this, is you take the sugar...
1:22:46 > 1:22:47Ideally, with the sugar thermometer...
1:22:47 > 1:22:50If you want to wash your hands, there's a sink in the back there. OK.
1:22:50 > 1:22:54I'll put it from the cold water to warm water. Thank you.
1:22:54 > 1:22:56And then what we do is we throw in the sugar,
1:22:56 > 1:22:58110 degrees on a sugar thermometer.
1:22:58 > 1:23:02You can roughly check this anyway.
1:23:02 > 1:23:06But all we do is we throw that in and mix it all together
1:23:06 > 1:23:10and that's your simple, little marzipan, which we've got there.
1:23:10 > 1:23:12So, that's nice and easy to make.
1:23:12 > 1:23:16Right, Chef, explain to us about puff pastry there.
1:23:16 > 1:23:18Give us a little masterclass in puff pastry.
1:23:18 > 1:23:22Now, I am rolling, rolling, rolling my puff pastry.
1:23:23 > 1:23:26So a bit of flour...
1:23:26 > 1:23:29So, this is rough puff pastry that we're making over here. OK.
1:23:29 > 1:23:32Which you can make in six to eight minutes.
1:23:32 > 1:23:35It has been done. You've got five minutes.
1:23:35 > 1:23:38I've got a half minute. That's very good.
1:23:38 > 1:23:39All right. Currently now at three.
1:23:39 > 1:23:43That's two. That's it.
1:23:43 > 1:23:46And we've got it there.
1:23:46 > 1:23:49That it so that's two turns and take the one in the fridge,
1:23:49 > 1:23:53which we made ahead. Now the recipe for this,
1:23:53 > 1:23:55would this be in your book, as well?
1:23:55 > 1:23:58Yes. Everything is in the book. Oh.
1:23:58 > 1:24:00Did I tell you I'm working on a book?
1:24:00 > 1:24:02Yes, you told me that, as well. He did.
1:24:02 > 1:24:05We didn't actually get to mention,
1:24:05 > 1:24:07where are you appearing tonight anyway?
1:24:07 > 1:24:10You're appearing at the Apollo? Me?
1:24:10 > 1:24:12Oh, yeah, the Apollo for the rest of the weekend.
1:24:12 > 1:24:15And the tour takes you to Edinburgh, Manchester...?
1:24:15 > 1:24:19Uh-huh, my first time outside London, yeah. And then...
1:24:19 > 1:24:21And the amazing Carnegie Hall.
1:24:21 > 1:24:24Yes, when I get home, I'm at the Carnegie...I'm at Carnegie Hall.
1:24:24 > 1:24:27I'm very excited about that. It's quite a milestone.
1:24:27 > 1:24:29Would we say it's a bit like, sort of, Albert Hall?
1:24:29 > 1:24:31Would that be the equivalent over there? Erm...
1:24:31 > 1:24:34Similar sort of thing? Yes, maybe...
1:24:34 > 1:24:37I don't think so, no. Right. All right.
1:24:37 > 1:24:38It's not like that, then, is it?
1:24:38 > 1:24:40Not... They're just apples and oranges, that's all.
1:24:40 > 1:24:43I don't know, but... Caramel...
1:24:43 > 1:24:44About finished.
1:24:44 > 1:24:47Are you done? Have you got a cutter? Yes. Good.
1:24:47 > 1:24:50Now, are all great chefs great pastry chefs?
1:24:50 > 1:24:52Erm...
1:24:52 > 1:24:55Some are better than others. Some are better than others, really, yeah.
1:24:55 > 1:24:56This is very great. Yes. Yes.
1:24:56 > 1:24:58I think that's right, though, isn't it, really?
1:24:58 > 1:25:02A lot of the chefs really spend too much time in the, what we call
1:25:02 > 1:25:05the hot section of the kitchen, rather than the larder section.
1:25:05 > 1:25:06You're absolutely right.
1:25:06 > 1:25:08Yeah. So, they're concentrating on the pastry work,
1:25:08 > 1:25:10but the thing about pastry is it...
1:25:10 > 1:25:13Have you got a baking tray? I'm getting that, Chef. Thank you.
1:25:13 > 1:25:17The thing is about pastry chefs, they breed quite bossy people,
1:25:17 > 1:25:20you see?
1:25:20 > 1:25:22There you go, Chef. Thank you very much. Now, is there...?
1:25:22 > 1:25:24The pastry is an important part of the kitchen
1:25:24 > 1:25:27cos it feeds the other part of the kitchen,
1:25:27 > 1:25:30for puff pastry, pasta, all manner of different things like that.
1:25:33 > 1:25:35That's it. So, that's our puff pastry. There you are. Good.
1:25:35 > 1:25:39We're then going to take this, not use a spoon.
1:25:39 > 1:25:42That's it. Got it. Good. Lift that off.
1:25:42 > 1:25:44Lovely. Dock it with that. Yeah.
1:25:44 > 1:25:48And then take some of your marzipan and place that over the top. Yes.
1:25:48 > 1:25:52Uh-huh. Like this. Now, you can do this as thin as you want,
1:25:52 > 1:25:53or whatever, but...
1:25:53 > 1:25:55So, explain to us what's going in the caramel?
1:25:55 > 1:25:58So, in the caramel, I've just got the sugar, caster,
1:25:58 > 1:26:00which I've browned, and then I have got some star anise in there.
1:26:00 > 1:26:03Yeah. And then we've added some butter, cream,
1:26:03 > 1:26:05and I've just put a little bit of lemon juice in at the end to
1:26:05 > 1:26:07give it a little bit of acidity
1:26:07 > 1:26:10which will go really well with that. A little tartiness. Lovely.
1:26:10 > 1:26:12Now, the great thing about these...
1:26:12 > 1:26:16These little tartlets here, if you're doing a dinner party, these freeze.
1:26:16 > 1:26:18Yes, it does. Really well. And it's cheap and cheerful,
1:26:18 > 1:26:21because you make your own pastry, it's even better. Yeah.
1:26:21 > 1:26:24A bit of a flan, and then you've got flan.
1:26:24 > 1:26:26And that has the function of saying, "It is my tart. I've done it."
1:26:26 > 1:26:29Yes, but these freeze nicely.
1:26:29 > 1:26:32We've got the egg yolk, which you did, going on the edge.
1:26:32 > 1:26:35Egg-wash that, and then they just bake in a hot oven.
1:26:35 > 1:26:37This has gone in there for about 15 minutes.
1:26:37 > 1:26:38Quite a hot oven you need for this.
1:26:38 > 1:26:42About 400 degrees Fahrenheit, 200 Centigrade.
1:26:42 > 1:26:45And we've got one that is in here. OK.
1:26:45 > 1:26:48A little bit of butter over the top...
1:26:48 > 1:26:51which, I don't know whether they warned you about this show,
1:26:51 > 1:26:55but the whole basis of it is on this one ingredient. Butter.
1:26:55 > 1:27:00But-tah. There you go. They're good. We've got a bit of the sugar
1:27:00 > 1:27:01that we've got in there as well.
1:27:01 > 1:27:03So, if you could just...
1:27:03 > 1:27:05Voila. And lift off the tartlet.
1:27:05 > 1:27:08There you are. There it is.
1:27:08 > 1:27:11Spoon with the caramel. This has got the caramel...
1:27:11 > 1:27:13and some of this wonderful star anise.
1:27:13 > 1:27:18That's not what I was thinking when I said I didn't like fruit tarts.
1:27:18 > 1:27:22It is what we meant. This is what you've got. That's what I'm saying.
1:27:22 > 1:27:26It looks much better than what I was...than what was in my mind.
1:27:26 > 1:27:28The idea is to change your mind on it, you see?
1:27:28 > 1:27:30I'd go a bit more... Absolutely, yeah.
1:27:30 > 1:27:33I'll leave you to put a little bit of caramel on the top.
1:27:33 > 1:27:36Get some knives and forks, Chef, from the end. Thank you very much. Voila.
1:27:36 > 1:27:38And dive into that. Have a taste. Mmm...
1:27:38 > 1:27:42Dive in and tell us what you think of it. Oh, my God.
1:27:42 > 1:27:44That's great hot or cold, is that,
1:27:44 > 1:27:48but, making your own, sort of, marzipan, is lovely.
1:27:48 > 1:27:51Let me get rid of that out of the way. It is lovely. Well done. Mmm.
1:27:51 > 1:27:54So, can we taste a little more? Happy with that? Mmm, delicious.
1:27:59 > 1:28:01Glad it wasn't as bad as you thought, Idina.
1:28:01 > 1:28:04Now, I'm afraid that's all we've got time for on today's Best Bites.
1:28:04 > 1:28:07If you'd like to try to cook any of the mouthwatering food you've
1:28:07 > 1:28:09seen on today's programme, you can, of course, find all the studio
1:28:09 > 1:28:13recipes on our website. Simply go to BBC.co.uk/recipes.
1:28:19 > 1:28:19so have a great week and test your taste buds
1:28:19 > 1:28:21and I'll see you very soon. Bye for now.