0:00:03 > 0:00:07If you're in need of mouthwatering ideas for the week ahead, stay right where you are.
0:00:07 > 0:00:09This is Saturday Kitchen Best Bites.
0:00:30 > 0:00:31Welcome to the show.
0:00:31 > 0:00:34We have some of the finest food lined up for you this morning,
0:00:34 > 0:00:38as well as the very best chefs and a handful of hungry celebrities too.
0:00:38 > 0:00:41Coming up on today's show, Daniel Galmiche treats us
0:00:41 > 0:00:44to honey-glazed lemon chicken served with buttered spinach.
0:00:44 > 0:00:48And Tom Aikens serves sea bass with lime and lemon grass.
0:00:48 > 0:00:51He oven bakes the sea bass and serves it with apple puree
0:00:51 > 0:00:55and a fish stock and lemon grass and cream sauce.
0:00:55 > 0:00:57And Lawrence Keogh serves a hearty British classic -
0:00:57 > 0:00:59steamed steak and onion pudding
0:00:59 > 0:01:02with creamy mashed potato and a bone marrow gravy.
0:01:02 > 0:01:05And cricketer Freddie Flintoff faces Food Heaven or Food Hell.
0:01:05 > 0:01:08Will he get his Food Heaven, haddock goujons,
0:01:08 > 0:01:11chips and tartare sauce? Or his dreaded Food Hell,
0:01:11 > 0:01:15harissa chicken and potato stew with herb and chickpea salad?
0:01:15 > 0:01:18You can find out what he gets to eat at the end of the show.
0:01:18 > 0:01:22But first, he's worked alongside the likes of Pierre Koffmann and the great Alain Ducasse,
0:01:22 > 0:01:25and he's one of Scotland's most recognisable foodie talents.
0:01:25 > 0:01:28Here's Tom Kitchin starting proceedings with a wonderfully
0:01:28 > 0:01:30warming soup.
0:01:30 > 0:01:32Welcome back, Tom. What is on the menu then, today?
0:01:32 > 0:01:35Seasonal, seasonal, seasonal. Yes, that's what I'm all about.
0:01:35 > 0:01:38Seasonality. We are going to do a pumpkin soup,
0:01:38 > 0:01:41and we are going to roast off these little pumpkins.
0:01:41 > 0:01:43You're going to take the bottom off, take the top off.
0:01:43 > 0:01:46Don't take too much of the bottom because then it'll come out the bottom...
0:01:46 > 0:01:48He's saying this because I did it in rehearsal.
0:01:48 > 0:01:50I took most of the bottom off. OK, go on, then.
0:01:50 > 0:01:52I'm going to get the soup on.
0:01:52 > 0:01:54And if you could scoop out the inside of the pumpkin there.
0:01:54 > 0:01:58This is great because there is loads of pumpkins around with Halloween.
0:01:58 > 0:02:00Yes, exactly. Last weekend was Halloween.
0:02:00 > 0:02:04They're still everywhere, bang in season, in all the shops.
0:02:04 > 0:02:07You can make this with squash as well, I suppose.
0:02:07 > 0:02:10Yes, butternut squash, anything like that.
0:02:10 > 0:02:12It is a great dish for this time of year.
0:02:12 > 0:02:15But the way that this one is presented would be
0:02:15 > 0:02:19great for a dinner party or something like that.
0:02:19 > 0:02:20And they're not very expensive as well.
0:02:20 > 0:02:23No, no, they are cheap as chips. And they are in season.
0:02:23 > 0:02:26When produce is in season, it is usually a lot cheaper, isn't it?
0:02:26 > 0:02:29It is. Sure is. So we've got the little tops there,
0:02:29 > 0:02:32so the idea is you want these little seeds scooped out.
0:02:32 > 0:02:35And you're going to use this as a filling?
0:02:35 > 0:02:37We are going to use the seeds as well,
0:02:37 > 0:02:39we are going to toast them off
0:02:39 > 0:02:41and they will go on top of the soup when we're finished.
0:02:41 > 0:02:45Yes. And then the pumpkin as well, we'll use that as well.
0:02:45 > 0:02:48So nothing goes to waste in this dish at all. Right, OK.
0:02:48 > 0:02:52So literally scoop these out. OK, so I've taken some onions. Yes.
0:02:52 > 0:02:53And I'm going to sweat that off.
0:02:55 > 0:02:57Like so.
0:02:57 > 0:02:59You can roast these and serve them with salt as well, the seeds,
0:02:59 > 0:03:02as well, can't you? Yes, you can, yes.
0:03:02 > 0:03:04Very good veggie dishes.
0:03:04 > 0:03:05There you go.
0:03:05 > 0:03:08So we take that, and you're going to roast off the tops as well?
0:03:08 > 0:03:10A bit of salt, pepper, roast the whole lot.
0:03:10 > 0:03:14Yes, roast it all in the oven, and that will be great flavour in there.
0:03:14 > 0:03:17Then what I'm going to do with the skin of these pumpkins,
0:03:17 > 0:03:19these are grey pumpkins.
0:03:19 > 0:03:22With the skin, I'm actually going to make a stock with this.
0:03:22 > 0:03:25Now, they are called grey pumpkins, although they are not grey. Exactly.
0:03:25 > 0:03:28How long would you roast that one for, by the way?
0:03:28 > 0:03:30That will cook for about 35 minutes there.
0:03:30 > 0:03:32Bit of a fan of pumpkin, Elaine?
0:03:32 > 0:03:34I'm not crazy about it, to be honest.
0:03:34 > 0:03:37I think it is probably because I don't know what to do with it.
0:03:37 > 0:03:39We shall try and make you anyway.
0:03:39 > 0:03:40SHE LAUGHS
0:03:40 > 0:03:42But the thing about this is, if you...
0:03:42 > 0:03:44You can make soup, like you're doing now,
0:03:44 > 0:03:46but amaretti biscuit is often a good tip as well.
0:03:46 > 0:03:49Take a little amaretti biscuit, sweet biscuit. Never heard of it.
0:03:49 > 0:03:51Little Italian biscuit. Oh, I know what you mean.
0:03:51 > 0:03:54It changes the flavour again. But you are going to put some spice in here.
0:03:54 > 0:03:56Yes, we're going to put a little bit
0:03:56 > 0:03:58of cinnamon and caraway seed as well.
0:03:58 > 0:04:00Cinnamon goes very well with pumpkin.
0:04:00 > 0:04:03And it is lovely this time of year, as we get more into winter,
0:04:03 > 0:04:06we've got more of the cinnamon and orange
0:04:06 > 0:04:07and kind of mulled wine cooking.
0:04:09 > 0:04:13OK, so I've put that in there. Now, we are going to use the skin to make a stock as well, yes?
0:04:13 > 0:04:15Yes, we've got the skin there.
0:04:15 > 0:04:18I'm going to put a little bit of chicken stock on top of that. Right.
0:04:18 > 0:04:21And then we put some carrots in there
0:04:21 > 0:04:23and a little bit of celery and garlic.
0:04:23 > 0:04:26And a bit of cinnamon. So a little mirepoix.
0:04:26 > 0:04:30Now you've been busy since you've been last on. A busy boy.
0:04:30 > 0:04:32Just become a father again. Yeah.
0:04:32 > 0:04:35Six weeks ago. Baby Axel has joined us.
0:04:35 > 0:04:39Axel?! Axel. Not because I was mad Guns N' Roses fan.
0:04:39 > 0:04:41I was thinking you were a car fanatic.
0:04:41 > 0:04:43THEY LAUGH
0:04:43 > 0:04:46Where is the name from? Well, it is very Scandinavian.
0:04:46 > 0:04:47My wife, Michaela, she is Swedish,
0:04:47 > 0:04:51and Axel is a very popular name over there. Is it? Yes.
0:04:51 > 0:04:55Axel? Axel. With a name like that, he can do anything, really.
0:04:55 > 0:04:57OK, so we've got salt in there.
0:04:57 > 0:05:00We've got pumpkin cooked two ways. So we've got the stock on here.
0:05:00 > 0:05:03Yes, we've got the stock on here. This is a stock we made earlier,
0:05:03 > 0:05:05so we're just going to pour that on top.
0:05:05 > 0:05:10And we will get that cooking as quickly as possible. Lovely.
0:05:10 > 0:05:12So there we are maximising the flavour,
0:05:12 > 0:05:15there's no flavour of the pumpkin escaping at all.
0:05:15 > 0:05:17Right, you want a touch of honey in this one here, yes?
0:05:17 > 0:05:19A little touch of honey. And what else?
0:05:19 > 0:05:23You've got some spice going in? Yes, we've got a bit of cinnamon.
0:05:23 > 0:05:26This is the roasted bit... Try not to burn myself there.
0:05:27 > 0:05:31A little bit of cinnamon. A little bit of caraway seed.
0:05:31 > 0:05:34And we will toss that through there. Take the whole lot in the oven, yes?
0:05:34 > 0:05:36Yes, please. I will chop that one up. Thank you very much.
0:05:36 > 0:05:39So, tell us what you do with these seeds, then.
0:05:39 > 0:05:42Right, we are going to wash the seeds. Again, these...
0:05:42 > 0:05:44Normally you just see these in health shops, don't you?
0:05:44 > 0:05:47You know, the seeds. Either that or bird food tables. One of the two.
0:05:47 > 0:05:49TOM LAUGHS
0:05:49 > 0:05:51I guess you don't eat many seeds, James. Not really.
0:05:51 > 0:05:54If you deep-fry them in butter, I would be interested. You know.
0:05:54 > 0:05:56Is that what you are going to do with them?
0:05:56 > 0:05:58Being Scottish, we will give them a deep-frying.
0:05:58 > 0:06:01Yes, so we've got the seeds, and then we just wash them off.
0:06:01 > 0:06:04Got all the inside of the pumpkin off.
0:06:04 > 0:06:06They do add a nice texture to it. Exactly.
0:06:06 > 0:06:07That's what it is all about, cooking,
0:06:07 > 0:06:11finding different textures and...different parts of the dish.
0:06:11 > 0:06:13We've got some parsley chopping up here.
0:06:13 > 0:06:15Tell us what you do with these seeds. Wash them? Wash them.
0:06:15 > 0:06:17And then I'm just going to dry them on...
0:06:17 > 0:06:19Going all over the place.
0:06:19 > 0:06:21Just going to dry them because we are going to put them
0:06:21 > 0:06:25in the hot oil, and if they are wet, they're going to pop everywhere,
0:06:25 > 0:06:27and we've got to be careful of our nice guests over there.
0:06:27 > 0:06:30All right. OK, so we've got the oil in there. Lovely.
0:06:30 > 0:06:33So you wouldn't deep-fry these in a deep fat fryer?
0:06:33 > 0:06:36No, we're just going to do it in a wee bit of oil.
0:06:37 > 0:06:40OK. Now, haven't you just opened up a little sister restaurant of yours?
0:06:40 > 0:06:42Yes, very exciting.
0:06:42 > 0:06:45We've opened a sister restaurant to The Kitchin, called Castle Terrace,
0:06:45 > 0:06:48with a dear friend of mine, Dominic Jack.
0:06:48 > 0:06:49He's the chef there.
0:06:49 > 0:06:52Chef owner, chef patron. And it's fantastic.
0:06:52 > 0:06:55Dom and I, we started at Gleneagles when we were 17,
0:06:55 > 0:06:58and then we came to London and then we went to Paris.
0:06:58 > 0:07:02And we were two young 20-year-old chaps living in Paris in a bedsit,
0:07:02 > 0:07:04earning no money, working in big Michelin star restaurants.
0:07:04 > 0:07:07So we dragged him home, and he's a fantastic talent,
0:07:07 > 0:07:09he's doing amazingly well up there.
0:07:09 > 0:07:10There you go.
0:07:10 > 0:07:13OK, so the cooking of the seeds.
0:07:13 > 0:07:15So the idea is these could spit everywhere.
0:07:15 > 0:07:17They could spit everywhere, yes.
0:07:17 > 0:07:19And that's going in a little bit of oil there?
0:07:19 > 0:07:20A little bit of oil. I'll toast them off.
0:07:20 > 0:07:23And I'll put a little touch of cinnamon on there as well.
0:07:23 > 0:07:25And a wee bit of salt. Now, if you wanted,
0:07:25 > 0:07:28you could actually roast the whole pumpkin off in the oven?
0:07:28 > 0:07:31Exactly. Do what you're doing here with the onions and add that...
0:07:31 > 0:07:33Wahey! Wahey!
0:07:33 > 0:07:35OK, we will get that out.
0:07:37 > 0:07:40Lovely. It doesn't take very long, then. Wahey! Wahey!
0:07:40 > 0:07:43No, exactly. And then we are going to use that pan again.
0:07:43 > 0:07:47I'm going to do a wee bit of crispy bacon on top as well.
0:07:47 > 0:07:50And this is just normal sort of dry cured bacon? Yes, lovely.
0:07:50 > 0:07:53We'll just get that nice and crispy, and then we will sprinkle
0:07:53 > 0:07:57that over the top of the soup once we are all ready to go there.
0:07:57 > 0:08:02Right, I've roasted this in a very hot oven, 400 degrees Fahrenheit.
0:08:02 > 0:08:04It is really, really hot. And it cooks really in this time.
0:08:04 > 0:08:07There's a sink in the back there, if you want to wash your hands.
0:08:07 > 0:08:09Add this all to it.
0:08:09 > 0:08:12Like that. The whole lot just gets roasted off together.
0:08:12 > 0:08:14And we've got the honey in there, we've got the cinnamon,
0:08:14 > 0:08:17the caraway seeds, it is going to be absolutely delicious.
0:08:17 > 0:08:19I keep saying this all the time on the show that,
0:08:19 > 0:08:22when it comes to soup, there is a cooking time on it.
0:08:22 > 0:08:26It is not just basically throw it in a pan and boil it for three minutes.
0:08:26 > 0:08:29It is that fine line between cooked and not cooked, isn't it?
0:08:29 > 0:08:32And to really extract all the flavour.
0:08:32 > 0:08:34In we go. Yeah.
0:08:34 > 0:08:36Try not to spill it all over the sides.
0:08:36 > 0:08:38You get a great colour from this as well.
0:08:38 > 0:08:43This should be really fantastic. Get the cream handy. Give it a whirl.
0:08:43 > 0:08:46I love it how he gets me to do this bit. Yes, and then he moves away.
0:08:48 > 0:08:52The double cream in there? Yes, please, a little bit of cream.
0:08:55 > 0:08:58This is where I said, you can put a little bit of amaretti biscuit
0:08:58 > 0:09:01if you wanted to, at this point. You've got plenty of spice in there.
0:09:01 > 0:09:03It just gives it a different flavour. It lifts it a bit.
0:09:03 > 0:09:07We've got plenty of spice in here anyway. Black pepper. Lovely.
0:09:07 > 0:09:12Put a bit of Thai in there as well, if you wanted. That would be me.
0:09:12 > 0:09:13Maybe.
0:09:13 > 0:09:15Salt.
0:09:18 > 0:09:19Here we've got our...
0:09:21 > 0:09:22..pumpkin.
0:09:25 > 0:09:27GUESTS MURMUR
0:09:32 > 0:09:35Have a taste of that, shall we? Agh! That hot, James.
0:09:35 > 0:09:39Be careful. Yeah. There you go. It's all over the floor!
0:09:40 > 0:09:42Slide in. There you go.
0:09:42 > 0:09:45Right, so we'll have a taste of that. A bit of seasoning.
0:09:45 > 0:09:48I'll just wash this spoon.
0:09:48 > 0:09:50Do you need to pass that as well or not?
0:09:50 > 0:09:53In the restaurant we would pass this but as we are at home, we won't.
0:09:53 > 0:09:54LAUGHTER
0:09:54 > 0:09:57When I was working in Paris, we used to do this dish...
0:09:57 > 0:10:00I used to work for a chef and he used to have these big pumpkins
0:10:00 > 0:10:03and he used to go to the table, pour it over
0:10:03 > 0:10:06and then he'd shave white truffle over the top.
0:10:06 > 0:10:08Ooh! You like that, do you? Perfect.
0:10:08 > 0:10:11Unfortunately, we don't have any white truffle. BBC budget, mate!
0:10:11 > 0:10:12We can't have white truffle!
0:10:12 > 0:10:16You've got chives and pumpkin seeds, they'll have to do. That's lovely.
0:10:16 > 0:10:21It's dramatic, isn't it? It makes fun eating, this does.
0:10:21 > 0:10:23A bit of bacon on top... Do you want a dollop of that on there?
0:10:23 > 0:10:28Yes, please. I'll put that on there. Crunchy seeds.
0:10:28 > 0:10:30And then we can just serve the wee lids...
0:10:30 > 0:10:33Don't forget the wee lid! Isn't that lovely?
0:10:33 > 0:10:35So remind us what that is again.
0:10:35 > 0:10:37We've got seasonal pumpkin soup
0:10:37 > 0:10:39cooked with cinnamon and a bit of caraway seed,
0:10:39 > 0:10:42crunchy seeds on top and a bit of bacon.
0:10:42 > 0:10:45Very seasonal, James. Easy as that. Enjoy.
0:10:50 > 0:10:54There we go! You get you try this. Ooh! See what you think of this one.
0:10:54 > 0:10:58Have a seat over there. Oh, it looks gorgeous! Dive into this one, guys.
0:10:58 > 0:11:01Tom? Ladies first. LAUGHTER
0:11:01 > 0:11:03Dive in, tell us what you think of that one.
0:11:03 > 0:11:05It does look nice, doesn't it?
0:11:05 > 0:11:08Each pumpkin comes with a different texture, different colour.
0:11:08 > 0:11:10Yeah, but for a dinner party, it would be great.
0:11:10 > 0:11:11Have the soup ready beforehand,
0:11:11 > 0:11:14the pumpkin is ready and then serve it like that.
0:11:14 > 0:11:16Yummy! Happy with that? Absolutely delicious.
0:11:16 > 0:11:18And you've got texture with the roasted pumpkin.
0:11:18 > 0:11:21If you scoop it out, you've got a different texture. Yeah. Mmm!
0:11:21 > 0:11:23Happy with that, guys? Mmm, it's really good.
0:11:27 > 0:11:31A fantastic idea for a dinner party. It tasted as incredible as it looked.
0:11:31 > 0:11:33Thanks, Tom.
0:11:33 > 0:11:36Coming up, I cook an Eton mess torte for Melanie C
0:11:36 > 0:11:39after Rick Stein takes us on a Seafood Odyssey that uncovers
0:11:39 > 0:11:42something very unusual - the goose barnacle.
0:11:45 > 0:11:47WAVES CRASH
0:11:47 > 0:11:52It's not Chalky's favourite weather and the sea was really rough.
0:11:56 > 0:11:59But it also makes you think about the communities that used to have
0:11:59 > 0:12:01to survive on the sea.
0:12:01 > 0:12:03You can imagine in winter everyone went hungry,
0:12:03 > 0:12:06with storms raging for weeks on end.
0:12:08 > 0:12:11In fact, in Mousehole, two days before Christmas,
0:12:11 > 0:12:13they celebrate a man called Tom Bawcock,
0:12:13 > 0:12:16who risked his life by going to sea in a terrible storm
0:12:16 > 0:12:19and bringing back a boat full of fish.
0:12:19 > 0:12:21Although this happened 100 years ago,
0:12:21 > 0:12:24it still lives on in the dish that the villagers create with
0:12:24 > 0:12:28the fish head staring at the sky out of the pie crust.
0:12:28 > 0:12:30Stargazy pie.
0:12:33 > 0:12:36You take a big roasting tray and melt some butter in it
0:12:36 > 0:12:40and soften some onions in that, roughly chopped onions.
0:12:40 > 0:12:44Now the fish - cod, coley, monkfish, that sort of thing -
0:12:44 > 0:12:46fresh parsley, dried herbs,
0:12:46 > 0:12:50and good fresh bay leaves, about six of them.
0:12:50 > 0:12:55Turn that all over and then plenty of lemon juice on top of that.
0:12:57 > 0:13:00Now make a soft, buttery, creamy mashed potato.
0:13:00 > 0:13:04Nice and soft so you can fold it over in the fish without breaking it up.
0:13:04 > 0:13:08This is Lorraine Edwards, by the way. Her brother is the landlord.
0:13:08 > 0:13:10Hello!
0:13:10 > 0:13:13Now, you smooth that mixture down nicely
0:13:13 > 0:13:17and then you sprinkle it with lots of grated boiled egg.
0:13:17 > 0:13:23Then you roll out your pastry and cover that with grated hard cheese -
0:13:23 > 0:13:25Parmesan or Cheddar.
0:13:25 > 0:13:27Then you stick the pilchards through -
0:13:27 > 0:13:30some with their heads looking to the sky, some with their tails,
0:13:30 > 0:13:32as if they're diving through the waves.
0:13:32 > 0:13:35Bake in a hot oven for 20 minutes.
0:13:35 > 0:13:38After that, all you need is a man dressed up like the original
0:13:38 > 0:13:42Tom Bawcock and into a hot steamy pub with lots of locals singing
0:13:42 > 0:13:45and drinking, eagerly awaiting the arrival of the pie.
0:13:45 > 0:13:49This is really Mousehole's equivalent to May Day. Every place needs
0:13:49 > 0:13:53to have a special day and when you have a dish linked with a hero,
0:13:53 > 0:13:56a man who saved the village all those years ago,
0:13:56 > 0:14:00just for one day, the whole village becomes unified.
0:14:02 > 0:14:04Well, the fishermen of Cornwall
0:14:04 > 0:14:07and fishermen of northern Spain, Galicia, have a lot in common.
0:14:07 > 0:14:12They're both Celts and their life is equally as hard.
0:14:12 > 0:14:16But here, they fish for a delicacy which is loved all over Spain.
0:14:16 > 0:14:21It's called percebes, otherwise known as the goose barnacle.
0:14:21 > 0:14:24I've just been down there watching the percebes fishermen
0:14:24 > 0:14:26and it is quite dangerous
0:14:26 > 0:14:29and a testimony to the danger is this cross here
0:14:29 > 0:14:33which actually commemorates somebody who drowned doing it.
0:14:33 > 0:14:35And all the way up and down the coast,
0:14:35 > 0:14:36there are other crosses.
0:14:46 > 0:14:48I have nothing but admiration for these people.
0:14:48 > 0:14:50It's a risky job but worth it.
0:14:50 > 0:14:54These percebes can fetch up to ?70 a kilo.
0:14:54 > 0:14:58The reason why there are so many people out today
0:14:58 > 0:15:01is because tomorrow is the big seafood festival in Corme.
0:15:05 > 0:15:07DRUMMING AND HOLLERING
0:15:08 > 0:15:10Gracias.
0:15:10 > 0:15:13I'll just try this now. This pulpo.
0:15:13 > 0:15:15Mmm!
0:15:18 > 0:15:21It's beautifully tender. To me,
0:15:21 > 0:15:23it's a bit like pigs' trotters.
0:15:23 > 0:15:27It's been cooked for so long that all its skin is really nice
0:15:27 > 0:15:28and gelatinous.
0:15:30 > 0:15:32This is the percebes festival at Corme,
0:15:32 > 0:15:36where the octopus plays second fiddle to the percebes.
0:15:41 > 0:15:42Well, I finally got some percebes.
0:15:42 > 0:15:46It was a long wait, so here's my first time to try one.
0:15:46 > 0:15:47Have a look at this.
0:15:47 > 0:15:50I'm going to open one while you're right in front of the lens.
0:15:50 > 0:15:54Look at that, it looks like sort of woven material, the foot of it.
0:15:54 > 0:15:55I'll just break it off.
0:15:55 > 0:15:58You just twist the end of like that and then just pull it out.
0:15:58 > 0:16:01And that's the bit you eat, so here goes.
0:16:06 > 0:16:08Hey, that's really good!
0:16:08 > 0:16:11It tastes like, sort of, lobster claw meat, actually.
0:16:11 > 0:16:13You know, the end bit,
0:16:13 > 0:16:16the bit that goes right into the end of the claw - it tastes like that.
0:16:16 > 0:16:20But it's a lot firmer and it really does taste of the sea.
0:16:20 > 0:16:22It tastes sort of ozoney and...
0:16:24 > 0:16:27Damn good! You have two sort of soak it down with a little bit of...
0:16:27 > 0:16:30Swill it down with a little bit of...
0:16:30 > 0:16:32Yeah, very good wine this! Is it good, yes?
0:16:38 > 0:16:42You know that feeling on a Sunday morning when perhaps it was
0:16:42 > 0:16:45a little late the night before, but you're looking forward to
0:16:45 > 0:16:49something a bit physical, yet relaxed and gentle at the same time?
0:16:49 > 0:16:51Well, the morning after the festival,
0:16:51 > 0:16:55I remember spelling that distinct smell of cognac in the air as
0:16:55 > 0:16:58we waited for the tide to get low enough to gather cockles.
0:17:00 > 0:17:01RICK SPEAKS SPANISH
0:17:05 > 0:17:07HE SPEAKS SPANISH
0:17:10 > 0:17:12'Well, what he's saying is
0:17:12 > 0:17:16'they don't serve them in little jars gathering dust in a pub somewhere.
0:17:16 > 0:17:19'No, they cook them with a little lemon juice
0:17:19 > 0:17:23'and white wine with rice, or they bake them in an empanada,
0:17:23 > 0:17:26'which is rather like a pie or a pasty.
0:17:28 > 0:17:31'Everyone wants to talk about seafood in Spain.
0:17:31 > 0:17:34'I was cooking the classic clam dish, almejas a la marinera,
0:17:34 > 0:17:39'on the quay and these two guys came up and wanted to give me tips!'
0:17:39 > 0:17:42Can we start... Do you want to watch how I do it?
0:17:42 > 0:17:43HE SPEAKS SPANISH
0:17:45 > 0:17:48OK, well, I'm just starting with a bit of onion on here.
0:17:48 > 0:17:51MAN SPEAKS SPANISH
0:17:55 > 0:17:56Really?
0:17:56 > 0:17:58Your mother and...
0:18:01 > 0:18:02These chaps have just come up.
0:18:02 > 0:18:04I think they're fishermen on the quay,
0:18:04 > 0:18:08but they're very keen to know what we're doing and...
0:18:08 > 0:18:10No, no, you can stay! It's all right.
0:18:10 > 0:18:14Anyway, I've just been cooking off some onion for about 20 minutes
0:18:14 > 0:18:17for this almejas a la marinera,
0:18:17 > 0:18:20which is clams in the sort of marinera style.
0:18:20 > 0:18:23Clams mariniere, if you like.
0:18:23 > 0:18:27So all I'm doing now is just adding some...pimenton.
0:18:29 > 0:18:34Some paprika to these onions. Just let that cook out a little bit.
0:18:34 > 0:18:37I'm just going to add a little bit of tomato to this thing now.
0:18:37 > 0:18:39Paprika smoked, smelling really good.
0:18:39 > 0:18:43So just add a couple of tablespoons of tomato.
0:18:43 > 0:18:46Sometimes this dish is done with tomatoes,
0:18:46 > 0:18:47sometimes it's done without,
0:18:47 > 0:18:51but it always has paprika in it, it always has onion in it
0:18:51 > 0:18:55and generally a little bit of local Albarino wine as well.
0:18:55 > 0:18:58So that's the basic sauce ready now.
0:18:58 > 0:19:01I'm just going to add these clams to this.
0:19:01 > 0:19:03These are carpet shell clams.
0:19:03 > 0:19:06They're local ones and I'm very pleased to have found them here.
0:19:06 > 0:19:10You get them all over Europe. I think they're the best clam in the world.
0:19:10 > 0:19:15I'll just let them cook for...as my new friend said, just four minutes.
0:19:17 > 0:19:19OK, they're nicely opened.
0:19:19 > 0:19:22I want to get a move on now because I don't want them to cook any more.
0:19:22 > 0:19:25I'm just going to put a little bit of chilli in there for background heat.
0:19:25 > 0:19:28And now, this is very typical of this dish,
0:19:28 > 0:19:29a little bit of thickening.
0:19:29 > 0:19:31Sometimes they use cornflour
0:19:31 > 0:19:34but I'm going to use what they call beurre manie, flour and butter.
0:19:34 > 0:19:39Mixed together just to give the sauce a nice thickness, which is typical.
0:19:39 > 0:19:44I'm not normally in favour of thickening sauces like this,
0:19:44 > 0:19:46but this is a local dish
0:19:46 > 0:19:50and I want to be true to the local style of doing it.
0:19:50 > 0:19:52It just gives it a nice, sort of like,
0:19:52 > 0:19:54velvet sort of feel to it.
0:19:54 > 0:19:56Leave that to cook away.
0:19:56 > 0:19:58SHELLS CLATTER
0:19:58 > 0:20:01I hope you can hear me above the shells!
0:20:01 > 0:20:03I'm shouting as much as I can.
0:20:03 > 0:20:07You can see it is thickening up very nicely now. That's just about right.
0:20:07 > 0:20:10Let's taste the sauce. Does it need any salt?
0:20:10 > 0:20:12No, it doesn't need any salt,
0:20:12 > 0:20:15because there's so much salty liquor in those clams.
0:20:15 > 0:20:18It's just about there.
0:20:18 > 0:20:22Just a little bit of chopped broad leaf parsley. Stir that in.
0:20:29 > 0:20:32I think all these dishes, like mussels, clams,
0:20:32 > 0:20:35cockle dishes like this, are best with just a few scraps of flavour -
0:20:35 > 0:20:39a bit of tomato, parsley, paprika, a bit of chilli...
0:20:39 > 0:20:40Nothing much else.
0:20:40 > 0:20:42A good sort of local dish, really.
0:20:50 > 0:20:53And I'd say that was a great local dish, Rick, and I'm always
0:20:53 > 0:20:56keen to celebrate regional dishes in this country, especially desserts.
0:20:56 > 0:20:59One of the things that brings a smile to anyone's face is this dish.
0:20:59 > 0:21:02It's Eton mess. But this is a variant of it.
0:21:02 > 0:21:05It's got the same ingredients but it's just done in a nice...
0:21:05 > 0:21:08I think it looks nice, rather than just a dollop on a plate.
0:21:08 > 0:21:09Don't you be messing with Eton mess
0:21:09 > 0:21:12because is one of my favourites. Right, OK.
0:21:12 > 0:21:14So, this is actually Eton mess.
0:21:14 > 0:21:17First thing you do, start off with meringue.
0:21:17 > 0:21:20I've got eight egg whites in there,, 450g of caster sugar.
0:21:20 > 0:21:22In here as well, I'm going to caramelise
0:21:22 > 0:21:24some caster sugar for the top.
0:21:24 > 0:21:27This is just normal caster sugar... Oooh! ..in a pan.
0:21:27 > 0:21:28We'll caramelise that.
0:21:28 > 0:21:30I'm also going to make a strawberry sauce,
0:21:30 > 0:21:34because Eton mess is obviously strawberries, meringue and cream.
0:21:34 > 0:21:36Cream's whipped there with a touch of vanilla.
0:21:36 > 0:21:40The strawberries, I'm just going to blend and make a sauce out of it,
0:21:40 > 0:21:43which gets blitzed in there.
0:21:43 > 0:21:47So straight in. Icing sugar, tiny bit of water. You don't need too much.
0:21:47 > 0:21:50Now, these are English strawberries, still in season. Really?
0:21:50 > 0:21:52Yeah, absolutely still in season.
0:21:52 > 0:21:57And then we just basically chop these into a nice little puree.
0:21:57 > 0:21:59Now, when I was reading about you,
0:21:59 > 0:22:021996 was when the Spice Girls all kicked off. Yeah.
0:22:02 > 0:22:04But you were part of the original line-up.
0:22:04 > 0:22:07It was like the Beatles - one left, you joined, massive success.
0:22:07 > 0:22:10Was that right? It was really like the Beatles, yeah(!)
0:22:10 > 0:22:13No, we...originally, we were auditioned.
0:22:13 > 0:22:16There was a management company auditioning for a girl band
0:22:16 > 0:22:20and I went along to the audition and I had a recall,
0:22:20 > 0:22:22but unfortunately I was ill at the time,
0:22:22 > 0:22:25so I wasn't able to make it, so they picked the five girls
0:22:25 > 0:22:29and the five girls didn't include me or Emma Bunton. Right.
0:22:29 > 0:22:31And I think they did a bit of work together
0:22:31 > 0:22:34and they felt like one of the girls didn't work out,
0:22:34 > 0:22:36so they invited me down to meet the girls,
0:22:36 > 0:22:39and from that day, I became part of the band.
0:22:39 > 0:22:41And then, later on down the line, we got Emma in,
0:22:41 > 0:22:45when somebody else wasn't really working out, and it kind of...
0:22:45 > 0:22:47I think once that five, once it was us five,
0:22:47 > 0:22:51the chemistry was that great, that's when it kind of, you know,
0:22:51 > 0:22:53we knew we had something special.
0:22:53 > 0:22:56Special it was. I was reading a bit more about it.
0:22:56 > 0:23:0053 million albums! So they say.
0:23:00 > 0:23:0353 million albums! Yeah. It's pretty...
0:23:03 > 0:23:07You couldn't do that now. He's got one! Can you sign it later?
0:23:07 > 0:23:09I think Theo's got a million of them.
0:23:09 > 0:23:12But, you know, there's probably not many artists who will ever do
0:23:12 > 0:23:15that again because the music industry has changed so much
0:23:15 > 0:23:19that people don't buy as many albums as they used to. Yeah.
0:23:19 > 0:23:22But it was such a big massive success almost instantly,
0:23:22 > 0:23:23because for the first two years,
0:23:23 > 0:23:26you got 23 million albums or something like that.
0:23:26 > 0:23:27Yeah, it was insane.
0:23:27 > 0:23:29From the first single, I think we went in at number three
0:23:29 > 0:23:32with Wannabe, and then it went to number one.
0:23:32 > 0:23:35It stayed there for seven weeks and then every other single...
0:23:35 > 0:23:37You know, our first Christmas number one,
0:23:37 > 0:23:39we had three Christmas number ones in the end.
0:23:39 > 0:23:42There was only one single... Have you burnt that?
0:23:42 > 0:23:43No, I've not burned it!
0:23:43 > 0:23:46It's just lightly caramelised. LAUGHTER
0:23:46 > 0:23:48But, talking about music and the music industry,
0:23:48 > 0:23:51you say it's changed, but there's not many people who have success worldwide as well.
0:23:51 > 0:23:54A lot of Americans come over and maybe just hit America and that's all.
0:23:54 > 0:23:56Yeah, well, you know,
0:23:56 > 0:23:59we were so fortunate to be an international act.
0:23:59 > 0:24:02And we had to break America - it was always the biggie.
0:24:02 > 0:24:06And I think now, that's really stood me in good stead as a solo artist
0:24:06 > 0:24:08because I still do a lot of work in Europe
0:24:08 > 0:24:11and it enables me to keep touring and making music.
0:24:11 > 0:24:13And talking about working a lot...
0:24:13 > 0:24:16Well, you're doing your new tour, which starts this month.
0:24:16 > 0:24:19Yeah, November 28, it starts in Cologne.
0:24:19 > 0:24:21It's just a short, like, before Christmas.
0:24:21 > 0:24:24We're doing eight shows - Germany, Austria, Switzerland,
0:24:24 > 0:24:26one in Liverpool, one in London and...
0:24:26 > 0:24:29Yeah, hopefully more next year if things keep going well.
0:24:29 > 0:24:32And Germany is a massive market for you as well.
0:24:32 > 0:24:35It is, thankfully, yeah. The wonderful Germans, yeah.
0:24:35 > 0:24:38They've been very loyal supporters of mine.
0:24:38 > 0:24:41And it's the second biggest market in the music industry
0:24:41 > 0:24:43after America. Really?
0:24:43 > 0:24:46Yeah, so it's a handy one to have, yeah. A handy one to have.
0:24:46 > 0:24:48And I've got the meringue here.
0:24:48 > 0:24:51Now, the way you do this is you basically just take
0:24:51 > 0:24:54a little bit of paper, press that down...
0:24:54 > 0:24:55That's a good little trick, isn't it?
0:24:55 > 0:24:58Glue it, otherwise it looks like the National Lottery balls
0:24:58 > 0:24:59whizzing round a convection oven
0:24:59 > 0:25:03as it flies all over once it cooks and gets nice and light.
0:25:03 > 0:25:06And all you do is that. In the oven. Wants to go in for about...
0:25:06 > 0:25:09Do you put a bit of vinegar in your eggs? Some people do.
0:25:09 > 0:25:12No, vinegar or cornflour will make it sticky.
0:25:12 > 0:25:15You can actually do that but this will become sticky anyway
0:25:15 > 0:25:16because it's nice and thin.
0:25:16 > 0:25:18So I've got my strawberries as well,
0:25:18 > 0:25:20which I'm basically just going to dip.
0:25:20 > 0:25:22I've got some that I'm going to make in my Eton mess,
0:25:22 > 0:25:25and what we do is dip this in there.
0:25:26 > 0:25:28I'm liking the look of this, James.
0:25:28 > 0:25:30Now, your new tour starts with your new album as well.
0:25:30 > 0:25:33This is your fifth solo album. My fifth solo album, yeah.
0:25:33 > 0:25:36The third on your own record label. Third on my own label, yeah.
0:25:36 > 0:25:39I mean, is that because the music industry has changed?
0:25:39 > 0:25:44Is it easier to do it yourself or...? Why was...? It was...
0:25:44 > 0:25:46Well, I thought it would be a good thing to do
0:25:46 > 0:25:49because when I was - romantically, I put it -
0:25:49 > 0:25:52"released" from my contract with Virgin Records,
0:25:52 > 0:25:54yeah, I had options.
0:25:54 > 0:25:56I could have maybe signed with another major,
0:25:56 > 0:25:59gone with an independent, but of course,
0:25:59 > 0:26:01the Spice Girls were very successful,
0:26:01 > 0:26:06and luckily I got a few quid out of that and I just thought it would
0:26:06 > 0:26:10be fun to do my own thing and just have complete creative control
0:26:10 > 0:26:13and do the exact opposite of everything I'd ever done before.
0:26:13 > 0:26:15Because the new album is something slightly different -
0:26:15 > 0:26:17it's quite electronic-y sort of...
0:26:17 > 0:26:19Yeah, I think in the production,
0:26:19 > 0:26:23the electronic element is probably the most different thing,
0:26:23 > 0:26:26but this album reminds me of my first, Northern Star,
0:26:26 > 0:26:30because it's a pop album but it's got lots of different influences -
0:26:30 > 0:26:33a bit of rock, a bit of dance, a more acoustic sound...
0:26:33 > 0:26:34It's got good driving songs -
0:26:34 > 0:26:36Think About It, that was a good track.
0:26:36 > 0:26:39It's a great album for the car. Track three. Track three.
0:26:39 > 0:26:42James has done his research! Yeah, I was listening to it!
0:26:42 > 0:26:45Yeah, so I'm actually really excited about this album.
0:26:45 > 0:26:48I think it could possibly be my best ever album.
0:26:48 > 0:26:49Because you write as well.
0:26:49 > 0:26:54A lot of people write, but all the songs on there are yours.
0:26:54 > 0:26:56Well, you know what, from day one with this the Spice Girls...
0:26:56 > 0:26:59We co-wrote Wannabe, everything we ever did,
0:26:59 > 0:27:00and I've always loved to work...
0:27:00 > 0:27:03I work with great musicians and great songwriters.
0:27:03 > 0:27:05But it's really important for me to have my input,
0:27:05 > 0:27:08melody-wise and lyric-wise. So...
0:27:08 > 0:27:11And you've dabbled in a bit of acting, theatre as well - Blood Brothers.
0:27:11 > 0:27:13Is that something you want to do again?
0:27:13 > 0:27:15I did! Yeah, I'd love to. I'd love to do more theatre.
0:27:15 > 0:27:17I'd like to do some TV acting, actually.
0:27:17 > 0:27:21I think in this country, we have really fantastic dramas. Yes.
0:27:21 > 0:27:24Great TV dramas... Carry on talking, you didn't see this bit!
0:27:24 > 0:27:27SHE LAUGHS And that's something I'd really like to have
0:27:27 > 0:27:30a go at, so maybe I'll see what's out there next year.
0:27:30 > 0:27:33You can take over a bit of this! The state of that!
0:27:33 > 0:27:36LAUGHTER
0:27:36 > 0:27:41See, it's "mess" for a reason! There you go. It looks really nice.
0:27:41 > 0:27:43Yeah. This is the dietary version.
0:27:43 > 0:27:45You can't go wrong with those ingredients, can you?
0:27:45 > 0:27:48Cream, strawberries and vanilla?! And meringue. Exactly.
0:27:48 > 0:27:51But you just put a pile of this on as well.
0:27:51 > 0:27:54It must be difficult to talk and interview and present
0:27:54 > 0:27:56and cook and everything at the same time. It's not easy.
0:27:56 > 0:27:58But you've been doing it for quite a while
0:27:58 > 0:28:00so you should be better than that.
0:28:00 > 0:28:03LAUGHTER
0:28:03 > 0:28:04Right!
0:28:04 > 0:28:08I was going to carry on but... I'm only kidding.
0:28:08 > 0:28:11No, you can take over on the show when I'm off, you see?
0:28:11 > 0:28:14I don't think so. Fancy that? I do like cooking.
0:28:14 > 0:28:17My mum is a very good cook. I know. That's why I'm a bit nervous.
0:28:17 > 0:28:19Your mum's sat over there watching.
0:28:19 > 0:28:22Yeah, she's tutting and shaking her head, James.
0:28:22 > 0:28:24Right, we get some more of this...
0:28:24 > 0:28:27So you kind of layer it all up as you go.
0:28:27 > 0:28:31So, we have another passion that we share, don't we?
0:28:31 > 0:28:34As well as cooking? Motor racing! Oh, cars!
0:28:34 > 0:28:37Your brother is a big, big driver. Flippin' heck!
0:28:37 > 0:28:40Don't worry about that. THEO LAUGHS
0:28:40 > 0:28:42It's Eton mess. Shut up, Theo! Sorry.
0:28:42 > 0:28:44LAUGHTER
0:28:44 > 0:28:46Yes, carry on about our car...
0:28:46 > 0:28:50So, my brother races in the British Touring Car Championship. He does.
0:28:50 > 0:28:54He's very good. He's very good, yes. I'm very proud of my little bro.
0:28:54 > 0:28:58So you were there, weren't you, at Silverstone. I was there!
0:28:58 > 0:28:59I do go and watch it. I...
0:28:59 > 0:29:02Are you friends with Jason? Jason Plato, yeah.
0:29:02 > 0:29:04He's a good guy.
0:29:04 > 0:29:07I was disappointed he didn't win this year. Yeah. It was tough.
0:29:07 > 0:29:08I was his pit girl.
0:29:08 > 0:29:12I think, that was probably the defining moment of his downfall.
0:29:12 > 0:29:14What did you wear, some hot pants?
0:29:14 > 0:29:16Oh, you got your g-string out, didn't you?
0:29:16 > 0:29:19No, I did - I tried, but I looked like a windsock.
0:29:19 > 0:29:21Right, you stick the strawberries on the top.
0:29:21 > 0:29:24That looks...that does look fantastic.
0:29:25 > 0:29:29So delicately placed and that's for me. Mine!
0:29:29 > 0:29:30Oh, my goodness.
0:29:30 > 0:29:31Eton mess. Where do I begin?
0:29:31 > 0:29:35You can, of course, double it, if you want and make it for two. GUESTS CHUCKLE
0:29:35 > 0:29:38Dive into that. OK. None of that fancy pasta in there.
0:29:38 > 0:29:40Look, I've got to get it...
0:29:40 > 0:29:43I've got to make everybody think I'm like a delicate lady
0:29:43 > 0:29:46that doesn't eat like a pig. OK.
0:29:49 > 0:29:54Oh, the caramelised, whatever that sugary burnt stuff on the top is.
0:29:54 > 0:29:55Covers up the broken bits!
0:30:00 > 0:30:02You see, it's called Eton mess for a reason
0:30:02 > 0:30:05but I didn't see anybody complaining about how it tasted.
0:30:05 > 0:30:09Now, if you'd like to try cooking any of the studio recipes you've seen on today's show,
0:30:09 > 0:30:12all of those are just a click away at bbc.co.uk/recipes.
0:30:12 > 0:30:15Today, we're looking back at some of the tastiest dishes
0:30:15 > 0:30:17from the Saturday Kitchen store cupboard.
0:30:17 > 0:30:21Now the masterful Daniel Galmiche never fails to impress with
0:30:21 > 0:30:25his flavourful French cuisine and this next dish was no exception.
0:30:25 > 0:30:29Here he is with a simple but sensational lemon chicken.
0:30:29 > 0:30:31Great to have you on the show. Thank you very much.
0:30:31 > 0:30:33I love your food, love your food. It's great to be back.
0:30:33 > 0:30:36What are we cooking? We're going to do a simple, pan roasted chicken.
0:30:36 > 0:30:39Yeah. With lemon. OK.
0:30:39 > 0:30:41Crushed garlic, a bit of honey, so zest, honey,
0:30:41 > 0:30:44just to mix up with it.
0:30:44 > 0:30:47A bit of chicken stock, in oven, nice casserole
0:30:47 > 0:30:49and some buttered spinach.
0:30:49 > 0:30:50Now this is very simple this dish.
0:30:50 > 0:30:52It's very simple... The whole process is this chicken,
0:30:52 > 0:30:54that's the key to it, isn't it?
0:30:54 > 0:30:56Yeah, actually at home, I do it differently
0:30:56 > 0:30:58because I just put the whole chicken,
0:30:58 > 0:31:03I do a bed of lemon and whack it in the oven like that and leave it.
0:31:03 > 0:31:05There you go. And the chicken caramelises.
0:31:05 > 0:31:07This one is absolutely huge.
0:31:07 > 0:31:10Now you cook this a lot for your for kids and leave it whole?
0:31:10 > 0:31:13Yes, for Antoine, we do a lot of casseroles. The name of my son...
0:31:13 > 0:31:14This is chicken cut for saute.
0:31:14 > 0:31:16If you've never seen this done before,
0:31:16 > 0:31:18it's one of the fundamental things
0:31:18 > 0:31:20that we all learn at college, isn't it?
0:31:20 > 0:31:21There you go.
0:31:21 > 0:31:24Fricassee. So, Mike, you can try this later.
0:31:24 > 0:31:26That's a sharp knife. Yeah, it is a sharp knife.
0:31:26 > 0:31:29The idea of this is you end up with four pieces of dark meat
0:31:29 > 0:31:31and four pieces of white meat.
0:31:31 > 0:31:35So everybody gets a bit of dark meat and white meat.
0:31:35 > 0:31:38One, two... One leg, one thigh? Yes.
0:31:38 > 0:31:40So the second one in here.
0:31:40 > 0:31:43This is a particular chicken that you're using for this one?
0:31:43 > 0:31:45That's a Label Anglais, they call that,
0:31:45 > 0:31:47but I didn't expect it to be as big as that.
0:31:47 > 0:31:49So you could feed probably eight and not four in that one.
0:31:49 > 0:31:51It's a good variety of chicken.
0:31:51 > 0:31:53Two in my house, that. Yeah, I know!
0:31:53 > 0:31:55Two in...!
0:31:55 > 0:31:58You've got other chickens in France, poulet de Bresse.
0:31:58 > 0:32:01Poulet de Bresse, a famous chicken, poulet noir,
0:32:01 > 0:32:04which is really a good variety as well.
0:32:04 > 0:32:06But, yes, poulet de Bresse.
0:32:06 > 0:32:10You often see the big white one... Which you call the capon. Yeah.
0:32:10 > 0:32:12Which is a castrated chicken, really.
0:32:12 > 0:32:15It's still less big than this one.
0:32:15 > 0:32:18So you see you've got the two legs and two thighs there
0:32:18 > 0:32:23and now for the four pieces of white meat...which is off here.
0:32:23 > 0:32:24That is off here.
0:32:24 > 0:32:26Tell me about this restaurant, then?
0:32:26 > 0:32:30Alors, it's within a boutique hotel in Reading called The Forbury Hotel,
0:32:30 > 0:32:32which is an absolutely fantastic hotel,
0:32:32 > 0:32:36which has been co-designed with some of the couturier,
0:32:36 > 0:32:40which makes it very sleek, very trendy.
0:32:40 > 0:32:42There's kind of two restaurants. There is two.
0:32:42 > 0:32:44It's a Mediterranean kind of brasserie,
0:32:44 > 0:32:47which we say, and upstairs on a Tuesday,
0:32:47 > 0:32:52we're going to open a fine dining on the first floor.
0:32:52 > 0:32:56We can offer both kinds of dining experience
0:32:56 > 0:32:59and try to keep people in house and give them a variety of different...
0:32:59 > 0:33:02Now I mention the Michelin sort of thing.
0:33:02 > 0:33:04Are you on the hunt for another one because...?
0:33:04 > 0:33:06Yes, I would like to retain one again, yeah.
0:33:08 > 0:33:11It's the purpose of doing this fine dining as well and to have,
0:33:11 > 0:33:14not only a second option of dining, but something a bit different.
0:33:14 > 0:33:17We've got the breast there with the leg on.
0:33:17 > 0:33:18Look at the size.
0:33:18 > 0:33:20Just trim that off. Lovely!
0:33:20 > 0:33:21That's that one. OK, lovely.
0:33:21 > 0:33:24I'll get that off on the back.
0:33:24 > 0:33:27So the honey gets mixed with the lemon. Yeah.
0:33:27 > 0:33:32There's a bowl if you want to wash your hands. Yes.
0:33:32 > 0:33:33Give that a quick mix.
0:33:33 > 0:33:36So this is a nice, little glaze with the honey and lemon.
0:33:36 > 0:33:37Yeah, just a glaze there.
0:33:39 > 0:33:41You can have that prepared
0:33:41 > 0:33:45and let it a little bit...almost soak and marinade.
0:33:45 > 0:33:47Just any runny honey, will do?
0:33:47 > 0:33:49Yeah, it's simple. I just want to... OK.
0:33:51 > 0:33:54This is the important bit, isn't it?
0:33:54 > 0:33:56Because you don't want to get it too hot.
0:33:56 > 0:33:57A little bit of oil in there.
0:33:59 > 0:34:01There you go. We're going to colour the chicken first off. Yes.
0:34:01 > 0:34:04A little bit, that's right.
0:34:04 > 0:34:07A nice colour. And also, a book.
0:34:07 > 0:34:13You were thinking about doing... It's not completely confirmed yet,
0:34:13 > 0:34:15but I've done my synopsis.
0:34:15 > 0:34:18It's just been sent.
0:34:18 > 0:34:21There's a good chance it's going to be done, yes.
0:34:21 > 0:34:24What's this all about? It's about childhood memories.
0:34:24 > 0:34:27It's about when I used to hunt with my dad,
0:34:27 > 0:34:30when I used to go to see my grandma in the farm and cook with her.
0:34:30 > 0:34:32When I used to go with my brother,
0:34:32 > 0:34:35steal cherries in the next-door neighbour's field, or something.
0:34:35 > 0:34:38He used to chase us with a tractor, this kind of thing.
0:34:38 > 0:34:42This is the kind of dishes that would be in the book? Yes.
0:34:42 > 0:34:44Country cooking, sort of stuff.
0:34:44 > 0:34:46Or going mushroom picking
0:34:46 > 0:34:49and I attach to every story,
0:34:49 > 0:34:53a real story, obviously, there is a recipe attached to it.
0:34:53 > 0:34:58And a few things which people will relate to, actually.
0:34:58 > 0:34:59I will lift that one out.
0:34:59 > 0:35:03A lot of people would have done the same. Yeah.
0:35:03 > 0:35:06Who didn't go in the neighbour's, you know,
0:35:06 > 0:35:08getting an apple or whatever?
0:35:08 > 0:35:10So we're just going to seal off the chicken.
0:35:10 > 0:35:14Just get a bit of colour on there. Yes, a little bit of colour.
0:35:14 > 0:35:17OK, you've done that, we need to... I will continue to do that.
0:35:17 > 0:35:20Basically, if you've got a huge chicken like this,
0:35:20 > 0:35:22I'd do it in bits and pieces. It's massive. That's the thing.
0:35:22 > 0:35:24I'm going to start some lemon now.
0:35:24 > 0:35:27I'm going to add some slices of lemon.
0:35:27 > 0:35:29I normally do it... I cut it as a whole
0:35:29 > 0:35:33and I put the lemon under the chicken, on slices like this,
0:35:33 > 0:35:36and when it comes out of the oven, it's almost confit.
0:35:36 > 0:35:40Very sweet, because you only get the juice of the chicken. OK.
0:35:41 > 0:35:45And then the chicken just gets lifted out? Yeah.
0:35:45 > 0:35:49There is a sink in there if you want to wash your hands. Yes, I will. OK.
0:35:49 > 0:35:51So what is it about French food, anyway?
0:35:51 > 0:35:53I mean, I always thought French food is just
0:35:53 > 0:35:56literally about the ingredients, but the secret of French cooking
0:35:56 > 0:35:58is the quality of the ingredients, don't you think?
0:35:58 > 0:36:01Yes, I think the quality. Michael can tell you that.
0:36:01 > 0:36:04We hear so much... The ingredients are a great part of the dish...
0:36:04 > 0:36:07But we hear so much about Italy and all-round...but the fundamental
0:36:07 > 0:36:11out of great cooking is France and it seems to be, you know...
0:36:11 > 0:36:12Has the attitude changed?
0:36:12 > 0:36:15Because I think when I was training over there,
0:36:15 > 0:36:18when I was a young kid, they sort of looked as if we were
0:36:18 > 0:36:21roast beef and Yorkshire pudding, that kind of stuff.
0:36:21 > 0:36:22It's changed over the years?
0:36:22 > 0:36:26It's changed a lot. I've been in Britain now for 21 years, actually.
0:36:26 > 0:36:28The change is tremendous.
0:36:28 > 0:36:32There are plenty of fantastic British chefs who've learned -
0:36:32 > 0:36:33Michael is an example in here
0:36:33 > 0:36:37of people who have been superbly successful.
0:36:37 > 0:36:40A great chef and there is plenty... My agent!
0:36:40 > 0:36:44We know each other for a while, over the years, and he knows me
0:36:44 > 0:36:47because I have been in the West Country before.
0:36:47 > 0:36:49You can see the way people develop and the produce now
0:36:49 > 0:36:52and he's going to visit the farm and telling what he wants.
0:36:52 > 0:36:54People produce for him.
0:36:54 > 0:36:56We're going to crush the garlic.
0:36:56 > 0:36:58Crush the garlic? OK.
0:36:58 > 0:37:00A bit of garlic.
0:37:00 > 0:37:02I keep it with the skin, I like it.
0:37:02 > 0:37:04Like this, just put it on the top.
0:37:04 > 0:37:06Fundamentally, it's just garlic, thyme and lemon.
0:37:06 > 0:37:09A little bit of thyme. You use lemon thyme in there, Daniel?
0:37:09 > 0:37:12Well, with the lemon and thyme, lemon thyme.
0:37:12 > 0:37:15But you can, actually.
0:37:15 > 0:37:17Deglaze with a bit of this.
0:37:17 > 0:37:19A simple casserole.
0:37:19 > 0:37:21The lemon will give it a nice, little sharpness, as well.
0:37:21 > 0:37:25Yeah, absolutely, which is nice. A little bit of salt.
0:37:26 > 0:37:29I'll pop that in the oven while you get on and do your spinach.
0:37:29 > 0:37:31Lovely. And bring out the rest of it. Yeah.
0:37:31 > 0:37:33How long does it cook in the oven for?
0:37:33 > 0:37:35It will cook for a good 30-35 minutes.
0:37:35 > 0:37:37Really simple, buttered spinach.
0:37:37 > 0:37:41Get the pan hot, a little bit of butter. Some spinach.
0:37:41 > 0:37:44We've got the chicken here - look at that, it just looks marvellous.
0:37:44 > 0:37:45Magic!
0:37:45 > 0:37:49Then it wants some of this sauce reducing? Yeah. Nice and quickly.
0:37:49 > 0:37:52I'll take some of this.
0:37:52 > 0:37:55Look at the colour. Really nice.
0:37:55 > 0:37:57Just crush the garlic in there, as well?
0:37:57 > 0:38:00Yeah, crush the garlic because I like to have the...
0:38:00 > 0:38:03It gives you a kind of puree, confit garlic, and I like it.
0:38:03 > 0:38:05OK. A little bit of this.
0:38:05 > 0:38:08I'll get that while you finish off your sauce. Yeah.
0:38:08 > 0:38:09I'll bring the plate over.
0:38:12 > 0:38:14There you go.
0:38:14 > 0:38:17Now I know everybody takes the mick out of me for the butter I use but...
0:38:17 > 0:38:20I will use a little bit.
0:38:20 > 0:38:21Excuse me.
0:38:21 > 0:38:23It thickens the sauce, doesn't it?
0:38:23 > 0:38:26The flavour as well comes out and I like it.
0:38:26 > 0:38:29Are you using flour? Sorry?
0:38:29 > 0:38:30Are you using flour on the chicken?
0:38:30 > 0:38:33Yes, Michael, it's a good point - you can use it
0:38:33 > 0:38:36if you do a classic chicken casserole like coq au vin.
0:38:36 > 0:38:41Yes, you just put some flour in it and it thickens the sauce.
0:38:41 > 0:38:43Do want the chicken on?
0:38:43 > 0:38:45Yes, please, thank you.
0:38:45 > 0:38:48A couple of pieces of chicken. Yeah, a couple of nice pieces.
0:38:48 > 0:38:51I need a bit of salt in here. Excusez-moi. Another one.
0:38:51 > 0:38:53Another one there.
0:38:53 > 0:38:56Go on, then, get the sauce on. That's a good portion, that.
0:38:56 > 0:39:00Then the sauce goes over the top, nice and simple. A very simple dish.
0:39:00 > 0:39:01Very nice.
0:39:01 > 0:39:04But the butter is important right at the very end, isn't it? Yeah.
0:39:04 > 0:39:08So will you spoon the sauce over the top and everybody looks at it.
0:39:08 > 0:39:10Remind us what that dish is again?
0:39:10 > 0:39:16That's pan-roasted chicken with some lemon,
0:39:16 > 0:39:19crushed garlic, buttered spinach.
0:39:19 > 0:39:20Easy as that! Easy as that.
0:39:24 > 0:39:27There you go. Right, over here.
0:39:29 > 0:39:31It smells delicious for this time on morning. There you go.
0:39:31 > 0:39:33Good Lord!
0:39:33 > 0:39:35It's a big chicken! Yeah.
0:39:35 > 0:39:37You make it look so easy.
0:39:37 > 0:39:39It's normally a bowl of cereal.
0:39:39 > 0:39:42You get chicken and lemon.
0:39:42 > 0:39:44Lovely.
0:39:44 > 0:39:45The lemon will be quite hot
0:39:45 > 0:39:47because it's straight out of the oven.
0:39:49 > 0:39:50Mm-mm.
0:39:50 > 0:39:53Happy? Lovely. Happy? It is that sauce right at the end, isn't it?
0:39:53 > 0:39:55Yeah... Do you want to pass it down.
0:39:55 > 0:39:58It's not too... The strength of the lemon is OK.
0:39:58 > 0:40:01The secret of it is not to add too much, is the most important thing.
0:40:01 > 0:40:03Yes - if you put too much lemon in it,
0:40:03 > 0:40:05it could become acidic and sharp.
0:40:05 > 0:40:07The balance is OK there, isn't it?
0:40:07 > 0:40:09It's got a nice tang to it, as well.
0:40:14 > 0:40:17Simplicity at its best but still packed full of flavour.
0:40:17 > 0:40:19It was absolutely delicious, Daniel.
0:40:19 > 0:40:22Now it's time for a classic with the late, great, Mr Keith Floyd.
0:40:22 > 0:40:24Today he's in the Perigord region of France
0:40:24 > 0:40:27cooking omelette aux cepes in the home
0:40:27 > 0:40:29of Monsieur and Madame Moulin.
0:40:29 > 0:40:30Good luck, Keith.
0:40:47 > 0:40:49I can't possibly see what they can see
0:40:49 > 0:40:51in all that kind of absurd activity.
0:40:51 > 0:40:53I mean, you've got the beauties of the Dordogne,
0:40:53 > 0:40:56a bottle of wine, freshly chilled in these silky cool waters,
0:40:56 > 0:40:59which are full of fish which we can catch and cook,
0:40:59 > 0:41:02and they're hurtling up and down motor mechanics on a racing track.
0:41:02 > 0:41:05Absolutely ridiculous. Probably going home for hamburger and chips.
0:41:05 > 0:41:08That's up to them. I'm happy with my little life this way,
0:41:08 > 0:41:10the quiet contemplative sort of life.
0:41:13 > 0:41:16It's none of my business how the French run their rivers,
0:41:16 > 0:41:18but I think they should confine all this water skiing
0:41:18 > 0:41:20and motorboat stuff to St Tropez and let us,
0:41:20 > 0:41:23sort of more gentle folk, get on with doing what's
0:41:23 > 0:41:26important in life, which is cooking, and sitting paddling by the river.
0:41:26 > 0:41:28I'm going to cook for you a very, with no further ado...
0:41:28 > 0:41:30Notice you see trawlers, aeroplanes, anything you like -
0:41:30 > 0:41:32punts, flat-bottomed punts, we can do it.
0:41:32 > 0:41:35I'm going to cook you a salad which is typical of this region.
0:41:35 > 0:41:38It uses... Do you want come in closer here, Clive, and have a look and see
0:41:38 > 0:41:41what we've got, which is some pre-prepared goose giblets.
0:41:41 > 0:41:43You can buy them in a tin from delicatessens in England.
0:41:43 > 0:41:46You can also buy them anywhere around here in the Perigord.
0:41:46 > 0:41:48All you do is you heat up some...
0:41:48 > 0:41:51You have to follow me around on this rocky, little, flat-bottomed punt.
0:41:51 > 0:41:57Into the hot walnut oil, you put a few of these giblets, OK?
0:41:58 > 0:42:02Then - stay with me, Clive - you add a few croutons,
0:42:02 > 0:42:05already slightly fried, you warm them through.
0:42:05 > 0:42:08You add a few fresh walnuts - particularly nice here,
0:42:08 > 0:42:09this is a walnut-producing region.
0:42:09 > 0:42:11And they've got that fresh, not, like,
0:42:11 > 0:42:14three-months-after-Christmas taste that many of ours are like.
0:42:14 > 0:42:16Then into the salad, you stir that around.
0:42:16 > 0:42:18Close up on the salad here, please.
0:42:18 > 0:42:22Oh, it is spitting and burning my little artist's knee.
0:42:22 > 0:42:23We won't worry too much about that.
0:42:23 > 0:42:27The final moment, we just tuck in a little drop of wine vinegar.
0:42:28 > 0:42:30Into that, let it bubble.
0:42:32 > 0:42:36You can smell the lovely vinegar mixing with the walnut oil.
0:42:36 > 0:42:39You tip that onto the top of there like that,
0:42:39 > 0:42:40grab a fork,
0:42:40 > 0:42:42stir it round a little bit,
0:42:42 > 0:42:44and have a little mouthful.
0:42:44 > 0:42:46It's quite delicious and very simple.
0:42:49 > 0:42:50Here comes another one.
0:42:50 > 0:42:52I thought we'd got away from them.
0:42:52 > 0:42:55Look, bloody menace they are.
0:42:56 > 0:43:00# Up the lazy river in an open boat
0:43:00 > 0:43:04# Now everything is perfect for the lunch afloat
0:43:04 > 0:43:07# Then these bats from hell
0:43:07 > 0:43:09# Come and break the spell
0:43:09 > 0:43:11# Crazy, lazy river
0:43:11 > 0:43:13# Mon dieu! #
0:43:17 > 0:43:21The River Dordogne gives the Perigord fertile land
0:43:21 > 0:43:24and a pleasant leafy atmosphere so beloved of the British.
0:43:24 > 0:43:25They've been here for centuries
0:43:25 > 0:43:28because this was the front line of the Hundred Years' War,
0:43:28 > 0:43:30but they were so busy building castles
0:43:30 > 0:43:32they didn't have time to learn to cook.
0:43:32 > 0:43:35Of many specialities, foie gras is probably the most famous,
0:43:35 > 0:43:37but also the most controversial.
0:43:37 > 0:43:39I mean, the stories the farmers tell about
0:43:39 > 0:43:41geese happily queueing up to be force-fed
0:43:41 > 0:43:44seem to me to gloss over the really quite barbaric process.
0:43:44 > 0:43:46Still, I'm not here to moralise.
0:43:48 > 0:43:50Bergerac is a bustling, prosperous,
0:43:50 > 0:43:53seemingly typically French market town at first sight,
0:43:53 > 0:43:55but then you discover they're fiercely proud
0:43:55 > 0:43:56of its English heritage.
0:43:56 > 0:43:58Anyway, it's Saturday morning,
0:43:58 > 0:44:00the most important market of the week,
0:44:00 > 0:44:02too busy to stop even for death.
0:44:06 > 0:44:09When you arrive for the first time in a strange country like the Perigord,
0:44:09 > 0:44:11and I've never been here before,
0:44:11 > 0:44:13the first thing you do is go into a good bar.
0:44:13 > 0:44:16Find somebody who's chatting really well, ask him to tell you
0:44:16 > 0:44:18who runs the best restaurant in the region.
0:44:18 > 0:44:20Having found out, go to the best restaurant in the region,
0:44:20 > 0:44:23make friends with the proprietor, which is what I've done,
0:44:23 > 0:44:25a chap called Bernard, he's a super guy.
0:44:25 > 0:44:28And then, you get him to take you around the market where,
0:44:28 > 0:44:30in France, where all life is at.
0:44:30 > 0:44:31This is the essence of the whole place
0:44:31 > 0:44:34and we go wandering around, when he's stopped chatting up the women,
0:44:34 > 0:44:36cos he's one of those sort of fellows,
0:44:36 > 0:44:39we'll do some shopping and explore this whole, wonderful area.
0:44:39 > 0:44:41HE SPEAKS FRENCH
0:44:44 > 0:44:46You might think that once you've seen one French market,
0:44:46 > 0:44:49you've seen them all, but you couldn't be more wrong.
0:44:49 > 0:44:52It's by the marketplace by the little old ladies
0:44:52 > 0:44:55and the old men who come in to sell their produce from their small farms,
0:44:55 > 0:44:58it's there where you find out the little regional specialities,
0:44:58 > 0:45:00it's there where people haggle and talk,
0:45:00 > 0:45:03worry about their change, smell the fruit,
0:45:03 > 0:45:05meet each other, discuss what they're going to have for lunch.
0:45:05 > 0:45:09It's also where you pick up little tips like what to do with ducks feet.
0:45:09 > 0:45:11We'd throw them away, wouldn't we?
0:45:11 > 0:45:14But not in Perigord - they save them to use them to enrich soups
0:45:14 > 0:45:17and, afterwards, grill them in a little melted garlic butter.
0:45:17 > 0:45:19Something the Chinese are very fond of, duck feet.
0:45:22 > 0:45:25And, for the most exquisitely prepared parking meter,
0:45:25 > 0:45:27this gets the Floyd Award.
0:45:27 > 0:45:29Quelle style!
0:45:29 > 0:45:31Voila. Ca, c'est du lard au cochon.
0:45:31 > 0:45:35This is pure pig fat, OK? Just pig fat.
0:45:35 > 0:45:37Alors, le hachis.
0:45:37 > 0:45:40Il faut couper le lard. Oui.
0:45:40 > 0:45:46De l'ail, du persil, des echalotes, uh..pour faire...
0:45:46 > 0:45:48Pour mis dans la soupe?
0:45:48 > 0:45:51Bon, et on fait... On fait... De l'eau. Bon.
0:45:51 > 0:45:55Here's another remarkable thing, very peculiar to this region.
0:45:55 > 0:45:57This is a chicken blood pancake.
0:45:57 > 0:45:59When they kill the chickens, they let the blood run onto a plate
0:45:59 > 0:46:01until it coagulates.
0:46:01 > 0:46:05Once it has quite elated they chop little bits of garlic into it,
0:46:05 > 0:46:08put it into a frying pan and make an omelette out of it
0:46:08 > 0:46:10or make a pancake out of it. It's now cooked and cold.
0:46:10 > 0:46:12You might ask, "What do you do with it?"
0:46:12 > 0:46:16Well, to enrich an otherwise boring dish of perhaps just fried potatoes,
0:46:16 > 0:46:19you chop this up into little pieces, add some parsley.
0:46:19 > 0:46:22Again, this word "hachis" comes into the cooking around here, toss little
0:46:22 > 0:46:25pieces of this with the bits of pork fat, into your potatoes,
0:46:25 > 0:46:27and you have a fabulous meal
0:46:27 > 0:46:29which hasn't really cost you very much money.
0:46:29 > 0:46:32Again, a poor country that uses everything.
0:46:36 > 0:46:38But the marketplace isn't just for buying lunch -
0:46:38 > 0:46:41it's for a quick check on what's been happening last week,
0:46:41 > 0:46:44for checking out any little deals that can be done, for seeing,
0:46:44 > 0:46:46and of course, being seen.
0:46:46 > 0:46:48We've got the chief of police with us, he's in disguise.
0:46:48 > 0:46:50I think we'll be quite safe.
0:46:50 > 0:46:52He's the guy with his sunglasses on his head.
0:46:52 > 0:46:56Bernard is a kind of a godfather in this town, he knows everybody,
0:46:56 > 0:46:58and you couldn't have a better guide.
0:46:58 > 0:46:59Where are they now?
0:47:02 > 0:47:05People are always asking me how we choose our locations.
0:47:05 > 0:47:08Well, usually because the director likes the architecture,
0:47:08 > 0:47:11but in this case, he chose Tremolat for these few shots of French
0:47:11 > 0:47:15provincial life, simply because his great hero, a real film director,
0:47:15 > 0:47:20Claude Chabrol, shot his macabre little masterpiece Le Boucher here.
0:47:20 > 0:47:21Also, he liked this sign
0:47:21 > 0:47:23showing a man drinking wine from his soup bowl -
0:47:23 > 0:47:25kindred spirits, I can tell you.
0:47:25 > 0:47:27Right, that sums up the area,
0:47:27 > 0:47:29so let's go and do a little cooking sketch now.
0:47:29 > 0:47:32Of course, cooking sketches need kitchens and so, after a few
0:47:32 > 0:47:35agonising seconds in the tourist office, we came up with this one.
0:47:35 > 0:47:39I thought it would be really good to show you a typical Perigord meal,
0:47:39 > 0:47:41the sort of meal that an ordinary family has on holidays,
0:47:41 > 0:47:44feast days, birthdays and things like that.
0:47:44 > 0:47:47We found, in our usual way, by tripping around the place,
0:47:47 > 0:47:50we ran into somebody called Mme Moulin, and her husband M Moulin,
0:47:50 > 0:47:52who are farmers and they open up the house from time to time
0:47:52 > 0:47:54for visitors to come and sample
0:47:54 > 0:47:56the simple country food of the region.
0:47:56 > 0:47:58Anyway she's one of those ladies who, bit of a tartar,
0:47:58 > 0:48:01a bit precise, doesn't like film crews interrupting her work
0:48:01 > 0:48:04which she takes very seriously, so I'm letting them get on with it
0:48:04 > 0:48:07while I'm just sitting here having a slight glass of wine
0:48:07 > 0:48:08and later on, when she's ready,
0:48:08 > 0:48:10and if she's in a bit of a better mood,
0:48:10 > 0:48:13we'll try and get in and see exactly what she's doing.
0:48:15 > 0:48:18Husbands please note the happy acquiescent attitude of M Moulin,
0:48:18 > 0:48:22sitting here, pretending to be helping his wife making the soup.
0:48:22 > 0:48:26One word from her, like "Henri!" and he was there, obediently.
0:48:26 > 0:48:29She made us this amazing soup. It's just sort of bacon, cabbage,
0:48:29 > 0:48:31water and onions, thickened with egg yolks,
0:48:31 > 0:48:33looks absolutely appalling.
0:48:33 > 0:48:35You've pour it over stale bread.
0:48:35 > 0:48:37Surprisingly enough, it tastes absolutely delicious.
0:48:37 > 0:48:42# It does not take a knife to make this grand potage
0:48:42 > 0:48:46# With onions, pain et beaucoup de cabbage
0:48:46 > 0:48:49# La la la la... #
0:48:49 > 0:48:51In Perigord, they call this soup "la touraine".
0:48:51 > 0:48:54Mrs Beeton calls it "soup for the poor and needy".
0:48:54 > 0:48:58However, it is very good but much less good was this dreadful dish
0:48:58 > 0:49:01of stewed gizzards, made with M Moulin's home-made red wine.
0:49:01 > 0:49:03It was FOWL, if you'll pardon the pun.
0:49:03 > 0:49:07What is particularly good, however, is the confit de canard.
0:49:07 > 0:49:10Wonderful piece of duck, preserved in its own fat,
0:49:10 > 0:49:13reheated in the oven until it is golden, crispy and fatty,
0:49:13 > 0:49:15and it's absolutely superb.
0:49:15 > 0:49:17But it's best in the winter.
0:49:17 > 0:49:20OK, what we're doing here is making what we call a very simple
0:49:20 > 0:49:23Perigord omelette of cepes, you see, wild mushrooms.
0:49:23 > 0:49:25Clive, come down and have a close look at these cepes
0:49:25 > 0:49:29which have been preserved over the winter in their own juices
0:49:29 > 0:49:31and now they are being passed through... Oh, oh.
0:49:31 > 0:49:33THEY SPEAK FRENCH
0:49:33 > 0:49:36Sorry about that. Look, we will start again.
0:49:36 > 0:49:38I've already had a row with the crew this morning,
0:49:38 > 0:49:41the lighting man isn't feeling very well,
0:49:41 > 0:49:43I'm trying to speak in two languages for five different people
0:49:43 > 0:49:47who don't understand any damn thing and the fat's getting too hot. Right.
0:49:47 > 0:49:48Starting from the top.
0:49:48 > 0:49:50Clive, you like me, don't you? Stay with me nicely.
0:49:50 > 0:49:53These are cepes, wild mushrooms which have been preserved throughout
0:49:53 > 0:49:56the winter in their own juices in an airtight container.
0:49:56 > 0:49:59We've just put them into the oven with some goose fat
0:49:59 > 0:50:01and warmed them through.
0:50:01 > 0:50:04We've chopped into that some fresh garlic and some fresh parsley
0:50:04 > 0:50:07and now, using the typical fat of the region -
0:50:07 > 0:50:10with the old dragon peering over my shoulder - which is goose fat,
0:50:10 > 0:50:13by the way, we put it onto the stove like that.
0:50:13 > 0:50:15Ca va comme ca? Ca va.
0:50:15 > 0:50:16Il faut battre.
0:50:16 > 0:50:19If you didn't know how to make an omelette, you know now.
0:50:19 > 0:50:22"Il faut battre. Ca veut dire..."
0:50:22 > 0:50:25That's, "so you must beat the eggs". Well, we all know that.
0:50:25 > 0:50:26Un peu comme ca.
0:50:26 > 0:50:29We've already put salt and pepper in.
0:50:29 > 0:50:33Ils ont deja sale et poivre? Oui. Vous versez un peu.
0:50:33 > 0:50:35Oui. Et avec la spatule, vous...
0:50:35 > 0:50:38Clive, this is a very important bit. This is how to make an omelette.
0:50:38 > 0:50:42Pas tout d'un seul coup. Voila. Comme ca.
0:50:42 > 0:50:45Voila. Allez... Allez-y par la.
0:50:45 > 0:50:48And here we go, we're making a fine and frothy omelette.
0:50:48 > 0:50:50These are free-range eggs, by the way,
0:50:50 > 0:50:53notice pour over the little bits of liquid to the edge.
0:50:53 > 0:50:55Get it like that. Ca va? Ca va, ca va.
0:50:55 > 0:50:57Bon. Now I've got to mix up the cepes in there.
0:50:57 > 0:50:59Il faudra peut-etre quelques cepes.
0:50:59 > 0:51:02Quelques cepes into there. Some cepes - that means some cepes.
0:51:02 > 0:51:05Pas tous, parce qu'apres, il faudra faire une autre.
0:51:05 > 0:51:07Oh, yes, I am not allowed to put them all in
0:51:07 > 0:51:09because this is for demonstration purposes only
0:51:09 > 0:51:11and she wants to keep the ones for her own lunch.
0:51:11 > 0:51:13Voila. Right, and it's like that.
0:51:13 > 0:51:16Un peu plus? Un peu plus.
0:51:16 > 0:51:19Et puis, apres vous prenez une assiette pour la retourner.
0:51:19 > 0:51:20D'accord.
0:51:20 > 0:51:23We must look beyond it a little tiny bit runny in the middle
0:51:23 > 0:51:26otherwise it won't be good enough, and we then just fold it...
0:51:26 > 0:51:28Oh, oh! J'aurais pas fait comme ca, moi.
0:51:28 > 0:51:31Ca va, ca va, oui.
0:51:33 > 0:51:37I'd like her to come to England and cook a roast beef
0:51:37 > 0:51:41and Yorkshire pudding with my mother standing over her shoulder like that.
0:51:41 > 0:51:45Ca peut aller ou pas? La presentation est bonne.
0:51:45 > 0:51:47La presentation est bonne. The presentation is good.
0:51:47 > 0:51:52Ca manque quoi, alors? Moi, j'aurais fait un peu differement, mais...
0:51:52 > 0:51:55Well, montrez-moi. Allez-y, allez-y.
0:51:55 > 0:51:58Oh, mais... Oh!
0:51:58 > 0:52:03If you're so good at it lady, you cook it. OK? Bon.
0:52:03 > 0:52:05Clive, can we just spare a second, please?
0:52:05 > 0:52:07We are now going to see a real omelette au cepes.
0:52:07 > 0:52:11Faite par la maitresse de cette superbe maison - Mme Moulin.
0:52:11 > 0:52:14Ladies and gentlemen, I present omelette au cepes,
0:52:14 > 0:52:16cooked by Mme Moulin.
0:52:33 > 0:52:37The essential difference there is that she cooked hers on both sides,
0:52:37 > 0:52:40but that is, actually, if I may say so, a peasant way
0:52:40 > 0:52:43of cooking an omelette because that omelette can be served cold
0:52:43 > 0:52:46and it's tougher and stronger, it could be carried into the fields.
0:52:46 > 0:52:48The way I made mine is more in line with the way you'd like to
0:52:48 > 0:52:51have your dinner parties, with a softer, fluffier interior.
0:52:51 > 0:52:53I won't dispute with her whose was the best.
0:52:53 > 0:52:56Both have the same good ingredients two different ways, OK?
0:53:02 > 0:53:03Yours looked good to me, Keith.
0:53:03 > 0:53:07As ever on Best Bites, we're looking back at some of the tastiest recipes
0:53:07 > 0:53:09from the Saturday Kitchen back catalogue.
0:53:09 > 0:53:11Still to come on today's Best Bites,
0:53:11 > 0:53:14Rick Stein made no bones about dreading the omelette challenge
0:53:14 > 0:53:17when he faced Francesco Mazzei at the hobs, but would either of them
0:53:17 > 0:53:18improve their times?
0:53:18 > 0:53:21Find out in just a few minutes' time.
0:53:21 > 0:53:24Lawrence Keogh treats us to a warming British classic.
0:53:24 > 0:53:26He makes steamed steak and onion pudding,
0:53:26 > 0:53:29served with creamy mashed potato and a bone marrow gravy.
0:53:29 > 0:53:32And the great Freddie Flintoff faces food heaven or food hell.
0:53:32 > 0:53:34Would he get his food heaven,
0:53:34 > 0:53:36haddock goujons, chips and tartar sauce?
0:53:36 > 0:53:38Or would he get his dreaded food hell,
0:53:38 > 0:53:42harissa chicken and potato stew with a herb and chickpea salad?
0:53:42 > 0:53:45You can find out what he gets to eat at the end of today's show.
0:53:45 > 0:53:48Now, when the talented Tom Aikens paid us a visit to the studio,
0:53:48 > 0:53:51he cooked one of the lightest looking dishes we'd ever seen
0:53:51 > 0:53:55on Saturday Kitchen, but he served it on possibly the heaviest plate.
0:53:55 > 0:53:56Have a look at this.
0:53:56 > 0:53:58Good to have you on, I've been looking forward to this.
0:53:58 > 0:53:59Me too. What are we cooking?
0:53:59 > 0:54:01We're cooking this lovely fresh piece of sea bass,
0:54:01 > 0:54:03which is going to be baked
0:54:03 > 0:54:06in the oven with some lime zest and some lime juice and olive oil.
0:54:06 > 0:54:09We are going to make an apple puree with lime juice and lime zest,
0:54:09 > 0:54:11a little bit of sugar, and the sauce, finally,
0:54:11 > 0:54:13is fish stock, cream, lemon grass - very simple.
0:54:13 > 0:54:16Lemon grass. So, first things first. What are you going to do? Puree?
0:54:16 > 0:54:19Take these lovely two apples here, chop them up,
0:54:19 > 0:54:21a couple of limes, a bit of juice.
0:54:21 > 0:54:23With the skin on, the lot? Yes.
0:54:23 > 0:54:25All on, chop chop. Bit of water. Lovely.
0:54:25 > 0:54:28What I'm going to do is get on and make the sauce... Yes.
0:54:28 > 0:54:32..which is just fish stock, cream, some bashed lemon grass
0:54:32 > 0:54:35and a bit of lemon juice.
0:54:35 > 0:54:37Simple as that. These are Granny Smiths, yes?
0:54:37 > 0:54:39Yes, they are.
0:54:39 > 0:54:41I use those just cos they're just a little bit more sharp,
0:54:41 > 0:54:44a bit of acidic taste just to freshen it up a little bit.
0:54:44 > 0:54:47Right. So where did your love of food come from?
0:54:47 > 0:54:51Basically I sort of, I guess, when I was a lot younger... Yes.
0:54:51 > 0:54:56..in my teens, my mother was a very good cook.
0:54:56 > 0:54:58She used to do a lot of home baking at home
0:54:58 > 0:55:01and we always used to help out as much as we could
0:55:01 > 0:55:05and then my father, he was in the wine business, and we would go
0:55:05 > 0:55:10quite often off to France for family holidays and things... Yes.
0:55:10 > 0:55:14And sort of, from there, generally got into cooking.
0:55:14 > 0:55:17Mother and father were absolutely horrified at the prospect
0:55:17 > 0:55:19of their two sons going into cooking
0:55:19 > 0:55:22but I think we've done pretty well.
0:55:22 > 0:55:24So they are not complaining any more.
0:55:24 > 0:55:25Definitely not complaining!
0:55:25 > 0:55:28So, I have just chopped up that lemon grass, boshed him in there.
0:55:28 > 0:55:31And then bring him up to a slow simmer.
0:55:31 > 0:55:33Now, you trained... What was it?
0:55:33 > 0:55:35What did you train in? Classic French?
0:55:35 > 0:55:37Yes, all classically French.
0:55:37 > 0:55:40I mean, since I left college at the tender age of 18,
0:55:40 > 0:55:44I then came down to London and worked mainly in, well,
0:55:44 > 0:55:47all in Michelin restaurants, and all classically French trained.
0:55:47 > 0:55:50Which is probably one of the most famous ones at that particular time,
0:55:50 > 0:55:54La Tante Claire with Pierre Koffmann. Pierre Koffmann, yes.
0:55:54 > 0:55:57He's a great guy. An amazing chef.
0:55:57 > 0:55:59I really loved working for him.
0:55:59 > 0:56:03And then you worked with another very, very famous chef, who's just
0:56:03 > 0:56:07opened a restaurant in London, in France, in Paris. Joel Robuchon.
0:56:07 > 0:56:09Yes, L'Atelier...
0:56:09 > 0:56:14It has been open about two months now and it is amazing,
0:56:14 > 0:56:16he's an amazing chef.
0:56:16 > 0:56:19I mean, when I was there, working in Paris, I was there for a year
0:56:19 > 0:56:21and it was absolutely incredible, I learnt a hell of a lot.
0:56:21 > 0:56:24Very, very long hours... No sleep, yes? Yes, exactly.
0:56:24 > 0:56:27The usual thing with us crazy chefs, no sleep.
0:56:27 > 0:56:29Right, so we have got loads of stuff going on here,
0:56:29 > 0:56:31so I have got my apples with a bit of lime juice,
0:56:31 > 0:56:34lime zest and some sugar and a bit of water. That's cool.
0:56:34 > 0:56:36Let that cool down. Then what have you got here?
0:56:36 > 0:56:40That is the fish stock, the cream, lemon grass.
0:56:40 > 0:56:41I'm just going to stick a little bit of...
0:56:41 > 0:56:44If you want, cut that in half, and just give me a squeeze
0:56:44 > 0:56:47of juice in there and what I'm doing here, I've got olive oil,
0:56:47 > 0:56:49some lime zest and I'm going to slice this fish
0:56:49 > 0:56:51fairly thinly on there. In here? Yeah.
0:56:51 > 0:56:53I'm just going to lay that on there.
0:56:53 > 0:56:55So, this way of cooking fish,
0:56:55 > 0:56:58I mean, is this the way you cook it in your restaurant? Yes, sometimes.
0:56:58 > 0:56:59It's just sort of, I guess,
0:56:59 > 0:57:02a little bit of a healthier way of doing it and also simple.
0:57:02 > 0:57:05If you don't have any frying pans at home, this is the way to go.
0:57:05 > 0:57:08Is that for all of the Chelsea set then? Well, you know, could be.
0:57:08 > 0:57:09JAMES LAUGHS
0:57:09 > 0:57:12Lighter way and easier way of eating, yes, indeed.
0:57:12 > 0:57:13Now, the bass that you've got in here,
0:57:13 > 0:57:16is that sort of line-caught or farmed?
0:57:16 > 0:57:19It is, it's line-caught sea bass.
0:57:19 > 0:57:21Oh, it's escaping.
0:57:21 > 0:57:24The smaller ones that people would buy, say, from a supermarket.
0:57:24 > 0:57:27Yes, they're all farmed sea bass under about 450g.
0:57:27 > 0:57:29How do you feel about farmed bass?
0:57:29 > 0:57:33It's all... I mean, it's all going to happen in a few more years -
0:57:33 > 0:57:36we are all going to be eating farmed fish, I'm afraid to say,
0:57:36 > 0:57:38which isn't great prospect. What about bass?
0:57:38 > 0:57:41It's got worse over the years. It's like most farmed fish,
0:57:41 > 0:57:43when they start out, they're experimenting,
0:57:43 > 0:57:44the quality's really quite high and then,
0:57:44 > 0:57:47as they get into the more intensive production, the quality dips off
0:57:47 > 0:57:49and the problem with all farmed fish is
0:57:49 > 0:57:52they put too much oil in the feed and it makes them grow too quick.
0:57:52 > 0:57:54I have to say, I have to say, particularly, I mean,
0:57:54 > 0:57:57catching bass, I mean, I go fishing quite a lot on the south coast,
0:57:57 > 0:57:58there's loads and loads of bass.
0:57:58 > 0:58:01Some days we can be out and catch 100 or 150 sea bass. Really?
0:58:01 > 0:58:04The big ones on a line. You catch them with live mackerel.
0:58:04 > 0:58:07You use mackerel as a live bait. They tell you they're disappearing.
0:58:07 > 0:58:10That is lime juice, lime zest and salt.
0:58:10 > 0:58:12In the oven, two or three minutes and then it will be ready.
0:58:12 > 0:58:16So that just goes, what? Onto a hot tray? Hot tray. Simple as.
0:58:16 > 0:58:18Easy as that.
0:58:18 > 0:58:21So tell us a little bit, I mean, you have got one restaurant
0:58:21 > 0:58:24in Chelsea and another one that's just opened.
0:58:24 > 0:58:25What's the other one like?
0:58:25 > 0:58:28Well, the one that I've just opened literally two weeks ago
0:58:28 > 0:58:33is a more very simple sort of casual eatery, all-day dining, or will be.
0:58:33 > 0:58:34What's that called, Tom?
0:58:34 > 0:58:37It's called Tom's Kitchen.
0:58:37 > 0:58:40A bit of free marketing there.
0:58:40 > 0:58:42That's just going to be all sort of home style,
0:58:42 > 0:58:46sort of comfort food, so lots of home roasts, macaroni cheese,
0:58:46 > 0:58:49burgers, grills, steaks, soups, salads, casseroles.
0:58:49 > 0:58:50Macaroni cheese, huh? Macaroni cheese.
0:58:50 > 0:58:53I make a wicked macaroni cheese. Sausages and mash.
0:58:53 > 0:58:57You know, stuff that we all like to eat at home, you know?
0:58:57 > 0:58:59Sort of family dinners and lunches, that kind of stuff.
0:58:59 > 0:59:03You've got somewhere else to eat, Tom. There you go.
0:59:03 > 0:59:06So, we are going to just... That's it, we can sit and relax.
0:59:06 > 0:59:08What goes on here? You've got...
0:59:08 > 0:59:10Have you put any sugar in there? No sugar.
0:59:10 > 0:59:13No sugar. Back here. Yes.
0:59:13 > 0:59:17We're just going to reduce that down. Just a touch of sugar.
0:59:17 > 0:59:20So, this is just going to give a bit of acidity to the fish
0:59:20 > 0:59:21and once we reduce that down,
0:59:21 > 0:59:24we'll put a little bit of olive oil and that's it.
0:59:24 > 0:59:26And then to garnish it,
0:59:26 > 0:59:29I'm just going to do a few of these fresh herbs here.
0:59:29 > 0:59:33So we've got some chervil, some dill and we've got some tarragon,
0:59:33 > 0:59:35so all I'm going to do is just pick a little bit of that.
0:59:35 > 0:59:38Now, is this the type of stuff that you've got in your new book?
0:59:38 > 0:59:42Yes, the book that I've done is not a typical chef's book,
0:59:42 > 0:59:47it's things you can actually do at home and create at home,
0:59:47 > 0:59:49so a lot of the recipes are sort of
0:59:49 > 0:59:52home roasts, soups, stews, casseroles.
0:59:52 > 0:59:56There are some nice sort of dinner party pieces as well,
0:59:56 > 1:00:00that you could do as well, but it's mainly sort of
1:00:00 > 1:00:03things that you can knock up in 15 or 20 minutes, 45 minutes.
1:00:03 > 1:00:04Nice, simple stuff.
1:00:04 > 1:00:08Simple stuff and it sort of teaches as well, the way that
1:00:08 > 1:00:11I shop myself and how I look at food and it's very interesting.
1:00:11 > 1:00:15So, can I blitz this up now? Yes, you can blitz that. Away you go.
1:00:15 > 1:00:19Fish should almost ready as well and then we're ready to plate.
1:00:19 > 1:00:23There we go. Just blending this lovely apple puree up.
1:00:23 > 1:00:24Then, when you've done that,
1:00:24 > 1:00:27if you want to give that a little pass and then it'll be ready.
1:00:27 > 1:00:29Check the fish.
1:00:31 > 1:00:33There we go. Blitz that.
1:00:33 > 1:00:36Fish will be a minute. OK.
1:00:36 > 1:00:38Perfect planning.
1:00:38 > 1:00:40I am working today. There you go.
1:00:40 > 1:00:43Blitz this up. Yes. Blitz him up.
1:00:43 > 1:00:46So this is just the lemon grass. Yes, that's the lemon grass,
1:00:46 > 1:00:49a little bit of lemon juice, fish stock and cream.
1:00:49 > 1:00:51I love lemon grass. You do? Love it, love it.
1:00:51 > 1:00:53Very refreshing, very light.
1:00:53 > 1:00:56I believe it's native to sort of southern India
1:00:56 > 1:00:59but it's got a beautiful, beautiful...
1:01:00 > 1:01:02It's been around for years.
1:01:02 > 1:01:06So, what we're going to do with this is just put a little dabble
1:01:06 > 1:01:09underneath this, so this will just go underneath the fish.
1:01:09 > 1:01:11A little bit of that, some of that.
1:01:13 > 1:01:14So this slate's quite interesting. It is.
1:01:14 > 1:01:18I got it off the roof at work. Do you serve stuff like that at work?
1:01:18 > 1:01:19On slate? Yes, sometimes, yeah.
1:01:19 > 1:01:22Just a little bit different Your waiting staff...
1:01:22 > 1:01:23Always want to be different.
1:01:23 > 1:01:25You waiting staff must love you, Tom.
1:01:25 > 1:01:26The weight of it! Yes, they do.
1:01:26 > 1:01:29Get two of those on a tray and it saves them going to the gym!
1:01:29 > 1:01:31Anyway, reduce that down, just to a syrup.
1:01:32 > 1:01:34A little bit of olive oil.
1:01:36 > 1:01:38That's ready. OK, so what's next?
1:01:38 > 1:01:40Fish when I get it out of the oven.
1:01:43 > 1:01:46I'm going all cheffy, I'm making a froth.
1:01:46 > 1:01:47That would be a nice froth.
1:01:47 > 1:01:50A bit of froth. A bit of frothing.
1:01:50 > 1:01:52So...
1:01:54 > 1:01:56Are these the type of dishes that you learned in France or are you
1:01:56 > 1:01:58just basically adapting them along the way?
1:01:58 > 1:02:00No, just adapt them as you go along.
1:02:00 > 1:02:02A little bit more lime.
1:02:02 > 1:02:06This is quite trendy at the moment, isn't it? The old froth business.
1:02:06 > 1:02:08Yeah. There you go. What's next?
1:02:08 > 1:02:10Perfect, right, we're done. Fish on.
1:02:10 > 1:02:12You want to put a touch of olive oil,
1:02:12 > 1:02:13a bit of salt, a bit of lemon.
1:02:14 > 1:02:17Touch of olive oil. A bit of salt.
1:02:17 > 1:02:18Yes.
1:02:20 > 1:02:21There you go.
1:02:21 > 1:02:24Mix it around.
1:02:24 > 1:02:29And then take this, little drizzle over there, over the fish.
1:02:30 > 1:02:32Oh, look at that. Not bad.
1:02:32 > 1:02:35Don't worry if you haven't got a slate at home, put on a plate.
1:02:35 > 1:02:36Exactly!
1:02:38 > 1:02:41There we go. Or eat it on your roof, yeah! Yeah.
1:02:41 > 1:02:44Go around to your neighbours and hack away at his roof.
1:02:44 > 1:02:46I'm sure they'll be so happy. So simple and so light.
1:02:46 > 1:02:48And then just a few herbs.
1:02:49 > 1:02:52Tom, that is fantastic. The ladies over there are going to love it.
1:02:52 > 1:02:54The ladies are going to love it. I don't know about the blokes.
1:02:54 > 1:02:57Don't know about the blokes but... That's fantastic.
1:02:57 > 1:02:58Remind us what that is again.
1:02:58 > 1:03:01So we've got baked sea bass which has got lime juice and lime zest on it.
1:03:01 > 1:03:04You've got the apple puree, again with lime juice and lime zest,
1:03:04 > 1:03:06and the sauce, the fish stock the cream, lemon grass,
1:03:06 > 1:03:09lemon juice and the fresh herbs. Tom, it's been worth the wait.
1:03:09 > 1:03:11You're a star. No problem. Thanks very much.
1:03:15 > 1:03:17Pick it up. Let's go.
1:03:17 > 1:03:19Right. LAUGHTER
1:03:19 > 1:03:20Ready? Ready, I'm ready.
1:03:20 > 1:03:22I don't know if you're going to pass this down,
1:03:22 > 1:03:26you might want to slide it down, but dive in. It looks amazing.
1:03:26 > 1:03:29You will have to push it down instead of lifting. Look at that.
1:03:29 > 1:03:32Beautiful. What about if people can't get...
1:03:32 > 1:03:36The effect and the flavours are fantastic but if people want to mix
1:03:36 > 1:03:39and match the seafood, what other fish would you recommend? Mackerel.
1:03:39 > 1:03:42Mackerel's very good. Really? Cut with the apple.
1:03:42 > 1:03:45It's got to be absolutely fresh, fresh, fresh. Yes, fresh as.
1:03:45 > 1:03:47That works really well. Really, really well.
1:03:47 > 1:03:51It has a tang to it. It is real fusion food, though, isn't it?
1:03:51 > 1:03:52The cream and the lemon grass.
1:03:52 > 1:03:54I mean, I like Thai food as well, you know.
1:03:54 > 1:03:58I've been to Thailand a few times and picked things up here and there.
1:03:58 > 1:04:02It is good. Great combination. Elly? I really, really like it.
1:04:02 > 1:04:05Really, really? I'm looking for more.
1:04:05 > 1:04:07It's not too oily either, is it?
1:04:07 > 1:04:09No, it's nice and light and fresh.
1:04:09 > 1:04:11It's very pure, a nice acidity to it.
1:04:11 > 1:04:14Very zingy and light in the mouth. Perfect.
1:04:14 > 1:04:17The apple disappears, doesn't it? Adds to the...
1:04:17 > 1:04:18Very unusual, that apple.
1:04:18 > 1:04:21I mean, with the Granny Smiths, they're not sort of overly powerful,
1:04:21 > 1:04:22you know, fruit as such,
1:04:22 > 1:04:24and they're good with the acidity with the fish.
1:04:29 > 1:04:31It looked and tasted incredible.
1:04:31 > 1:04:34Now, I suggest you serve it on a lighter piece of slate
1:04:34 > 1:04:36when making it at home.
1:04:36 > 1:04:39Now, when Rick Stein came face-to-face with Francesco Mazzei
1:04:39 > 1:04:42in the Omelette Challenge, he'd been disqualified on his
1:04:42 > 1:04:45previous attempt, so had he managed to improve? Let's find out.
1:04:45 > 1:04:48Let's get down to business, usual rules apply.
1:04:48 > 1:04:50Three-egg omelette, cooked as fast as you can.
1:04:50 > 1:04:52You've got usual things, ingredients -
1:04:52 > 1:04:54butter, cream if you want it, it's up to you.
1:04:54 > 1:04:57Let's put the clocks on the screen, please. Are you ready? Nervous?
1:04:57 > 1:05:00No, I hate this! I was disqualified last time!
1:05:00 > 1:05:02Three, two, one, go! Oh, my God!
1:05:02 > 1:05:03Thank you.
1:05:03 > 1:05:05Oh! Why should it go in there?
1:05:05 > 1:05:07It should be put in the bowl.
1:05:07 > 1:05:09What's this? What's this? What's he doing?
1:05:09 > 1:05:10LAUGHTER
1:05:10 > 1:05:13As quick as you can, as quick as you can.
1:05:13 > 1:05:14Don't disqualify yourself.
1:05:18 > 1:05:20You got to get the butter in. I know, I know, I know.
1:05:20 > 1:05:22I think I've had it.
1:05:24 > 1:05:26On the plate, on the plate.
1:05:26 > 1:05:27You've got to think of your time.
1:05:30 > 1:05:32It worked better, man. That's all right.
1:05:32 > 1:05:34How long have I got?
1:05:34 > 1:05:37Don't worry, I'll taste this one while you're doing it.
1:05:39 > 1:05:41I don't know what I was doing then.
1:05:45 > 1:05:48Football will be on in a minute, Rick.
1:05:49 > 1:05:51Rugby. LAUGHTER
1:05:53 > 1:05:55I'm going to feel so embarrassed after this.
1:05:55 > 1:05:57I don't know what I was thinking...
1:05:57 > 1:05:58They don't rub the butter.
1:05:58 > 1:06:00Really? Yeah.
1:06:00 > 1:06:02I'll see if I can take the longest.
1:06:02 > 1:06:03No!
1:06:05 > 1:06:07I'm never going to get this out of the pan.
1:06:07 > 1:06:10Look, I'm not... I'll come on again, James.
1:06:10 > 1:06:12But I don't want to have to do this again.
1:06:14 > 1:06:16Right.
1:06:17 > 1:06:20Oh, my God! And it's still not cooked! Even after all that!
1:06:24 > 1:06:27Look, you liked the nasi goreng. Let's see.
1:06:27 > 1:06:30Do you reckon you've beat your time? What?
1:06:30 > 1:06:31No!
1:06:31 > 1:06:32Francesco...
1:06:32 > 1:06:35Tastes nice.
1:06:35 > 1:06:39After all that, Francesco, do you think you beat your time?
1:06:39 > 1:06:41I think very close. I'm very close.
1:06:41 > 1:06:45No, 27.36 seconds. For that!
1:06:45 > 1:06:47Both of them hopeless.
1:06:51 > 1:06:54The idea is to cook the egg, Rick, but keep practising.
1:06:54 > 1:06:57Now, if you're in need of something to warm you up this weekend,
1:06:57 > 1:07:00then look no further because Lawrence Keogh is here
1:07:00 > 1:07:04with the ultimate comfort food - steamed steak and onion pudding.
1:07:04 > 1:07:06Don't forget the mash.
1:07:06 > 1:07:08Good to have you back on the show. Thank you very much.
1:07:08 > 1:07:10Right, you know I'm a fan of British food
1:07:10 > 1:07:12and you can't get any more British than this dish.
1:07:12 > 1:07:15A very, very heavy steak. What's the name of it?
1:07:15 > 1:07:17Well, we're going to do a steamed steak pudding.
1:07:17 > 1:07:19We're using a bit of shin of beef here. Yes.
1:07:19 > 1:07:22And we've got some red wine. We're going to cook the beef in some suet.
1:07:22 > 1:07:26We'll make some suet pastry and we're going to make a nice gravy
1:07:26 > 1:07:28to go with it and we've got bone marrow.
1:07:28 > 1:07:31And we've got every single pan in London.
1:07:31 > 1:07:34Every single pan I can get hold of. Right, let's get cracking.
1:07:34 > 1:07:37If you are following this at home, you might need to stop
1:07:37 > 1:07:40and pause it at some point because there's a lot going on.
1:07:40 > 1:07:42I was just finishing washing-up from this morning.
1:07:42 > 1:07:44So, anyway, I'm doing the little...
1:07:44 > 1:07:46All I got in here are some shallots, a bit of red wine.
1:07:46 > 1:07:48That's the reduction first of all. Season the beef.
1:07:48 > 1:07:51Season the beef nicely, straight into some seasoned flour.
1:07:51 > 1:07:55Yes. Shin of beef there. And it's a nice braising cut, the shin of beef.
1:07:55 > 1:07:57It's nice. So, this is a shin of beef. Yes, nice shin.
1:07:57 > 1:08:00You can use a bit of chuck steak if you fancy.
1:08:00 > 1:08:01That might come up there.
1:08:01 > 1:08:04I'll put some beef dripping in the pan. Right.
1:08:04 > 1:08:05So, it's all beef, beef, beef.
1:08:05 > 1:08:08It's going to get very, very hot and very, very smoky.
1:08:08 > 1:08:09And in goes the beef.
1:08:09 > 1:08:12I'm going to seal it, but the most important part of this
1:08:12 > 1:08:15is getting this very brown and crispy and dark on all sides.
1:08:15 > 1:08:18Chopped shallots in there. Yes, chopped shallots. Red wine?
1:08:18 > 1:08:22Red wine. Bring that down, reduce it all down and you end up with that.
1:08:22 > 1:08:24That's it, reduce all that down. Sauce on here.
1:08:24 > 1:08:27People always ask about how to make a good gravy. Yes.
1:08:27 > 1:08:30My best advice is get like a litre of chicken stock,
1:08:30 > 1:08:33a litre of beef stock, reduce them both together.
1:08:33 > 1:08:35Chicken stock, beef stock.
1:08:35 > 1:08:38Yeah, and reduce them together with a shot of tomato juice,
1:08:38 > 1:08:41not tomato puree actually. Tomato juice.
1:08:41 > 1:08:44That's how to make a nice gravy at home. OK?
1:08:44 > 1:08:47You will reduce that right down until it gets quite dark and thick.
1:08:47 > 1:08:50Now, on our pastry, we've got here, this is plain flour? Plain flour.
1:08:50 > 1:08:54Plain flour, equal quantity. Half fat to flour. This is suet.
1:08:54 > 1:08:57Obviously not vegetarian suet.
1:08:57 > 1:09:00No. You could use vegetarian suet. Defeats the object with this, really!
1:09:00 > 1:09:02Bone marrow and all that sort of stuff!
1:09:02 > 1:09:05You CAN make this out of vegetarian suet
1:09:05 > 1:09:08if you want to do one with vegetables and all that sort of stuff in it.
1:09:08 > 1:09:09You can.
1:09:09 > 1:09:12I've done a vegetarian pudding, like a creamed leeks and chestnuts
1:09:12 > 1:09:15and a bit curry powder for vegetarians and stuff.
1:09:15 > 1:09:16Vegetarian suet.
1:09:16 > 1:09:19I'm going to chop the onions. Quite a lot of onions for this.
1:09:19 > 1:09:22Yeah, so we've got self-raising flour in here. Yeah.
1:09:22 > 1:09:25We've got the suet, we've got salt. In goes the water. Yeah.
1:09:25 > 1:09:28Mix this altogether and this is going to be our pastry.
1:09:30 > 1:09:32Right, so the idea is you cook that beef, you wanted to colour
1:09:32 > 1:09:34really, really dark. Very important.
1:09:34 > 1:09:36That's the most crucial part of the dish,
1:09:36 > 1:09:39it's getting the beef really nice and browned all sides.
1:09:39 > 1:09:42Otherwise you won't get that nice colour into the gravy, the sauce.
1:09:42 > 1:09:45Jose, do you have anything like this in Spain? Not at all.
1:09:45 > 1:09:47Not at all? No.
1:09:47 > 1:09:49We don't need it with the weather we have there!
1:09:49 > 1:09:53OK. Rub it in. That's fine.
1:09:54 > 1:09:57So the idea is we just basically knead this together. That's it.
1:09:57 > 1:09:59There's no egg in this at all. No egg.
1:09:59 > 1:10:02This is your steamed pudding. That's it, flour and water.
1:10:02 > 1:10:05Now, I imagine... Is this on your restaurant menu? Yeah.
1:10:05 > 1:10:08The thing about British food, the seasons change so very quickly.
1:10:08 > 1:10:10That's it, you've got to be on top of it.
1:10:10 > 1:10:12Crikey! One minute, it's in, next minute, it's out.
1:10:12 > 1:10:15You've only got what, two weeks for greengage, plums
1:10:15 > 1:10:17and silly things like that, haven't you?
1:10:17 > 1:10:20Got to be quick and get them in while you can.
1:10:20 > 1:10:23Or try and preserve as much stuff when it comes into season,
1:10:23 > 1:10:26definitely. That's a nice chopped onion.
1:10:26 > 1:10:28That's that there.
1:10:28 > 1:10:31That's the idea with this pastry. You want that texture. Yeah.
1:10:33 > 1:10:35Right, you get nice brown pieces.
1:10:35 > 1:10:41Ideally you want nice brown pieces like that, very dark.
1:10:41 > 1:10:45Yeah. This will create the brown stew that you want. Yes.
1:10:45 > 1:10:50OK, that's the key to it. Leave that now as long as you can. OK?
1:10:50 > 1:10:52Right, you're going to do this in one of the sort of things?
1:10:52 > 1:10:55You want me to line that? Yes, it's a half-pint pudding basin.
1:10:58 > 1:11:01Now, we haven't got a great deal of time
1:11:01 > 1:11:03so I'll just show the quick process.
1:11:03 > 1:11:05Get it a lot darker than what I did. OK.
1:11:06 > 1:11:08Straight out there.
1:11:08 > 1:11:11And you use the same pan, just let it sit there, for the onions.
1:11:11 > 1:11:14In go the onions. Right. OK?
1:11:14 > 1:11:18And obviously get these dark brown as well, as much as you can.
1:11:18 > 1:11:21I think the key to this, though, really, is you want to get...
1:11:21 > 1:11:23You want to cook it in batches really.
1:11:23 > 1:11:25If you haven't got a nice, deep, cast-iron pan like that,
1:11:25 > 1:11:28the heat's going to come out of the pan quite quickly.
1:11:28 > 1:11:30Yes, in the restaurant, the guys, we do big pans,
1:11:30 > 1:11:32we do it in batches and then separate into a colander
1:11:32 > 1:11:35and we do it a little bit at a time, so you don't rush it, OK.
1:11:35 > 1:11:37It's very important to get it nice and dark.
1:11:37 > 1:11:39And get the onions nice and dark.
1:11:39 > 1:11:42So the shallots are reducing in red wine.
1:11:42 > 1:11:45This is how you make, we want to get it to this stage here.
1:11:45 > 1:11:46That's how you do it,
1:11:46 > 1:11:49but that's the stage we're going to bring it down to.
1:11:49 > 1:11:52See how dark that is? Without the tomato puree in there,
1:11:52 > 1:11:54it's not going to have all that stickiness.
1:11:54 > 1:11:56I'm putting it into a little plastic pot here. That's it.
1:11:56 > 1:11:58You can put it into a china one at home,
1:11:58 > 1:12:01a little pudding basin, something like that. Yeah, yeah. That's fine.
1:12:01 > 1:12:03Or if you want to make a big one,
1:12:03 > 1:12:04it might take a few more hours, though.
1:12:04 > 1:12:07But we're going to actually cook this, once it's in the pan,
1:12:07 > 1:12:10we're going to cook it for about an hour and a half, so you could make
1:12:10 > 1:12:14the meat filling the day before and have it in the fridge and then on
1:12:14 > 1:12:17the day you want it, just have the suet done, and you can freeze it.
1:12:17 > 1:12:19And it's better doing it that way
1:12:19 > 1:12:22cos it will take your whole day to wash up the pans afterwards.
1:12:22 > 1:12:24They've just finished washing-up not long ago, haven't they,
1:12:24 > 1:12:28out the back! Right, mashed potato I've got to do as well. Yeah, OK.
1:12:28 > 1:12:29In yet another pan. In yet another pan.
1:12:29 > 1:12:31We've got mashed potato.
1:12:31 > 1:12:34Right. Onions are brown. Back in with the beef. OK?
1:12:34 > 1:12:38Scrape off all the juices, the most important.
1:12:38 > 1:12:40In with a big glug of red wine.
1:12:43 > 1:12:45That goes like that. Right. OK.
1:12:45 > 1:12:48The studio smells a lot better now.
1:12:49 > 1:12:51Definitely.
1:12:51 > 1:12:52JAMES GROANS
1:12:52 > 1:12:54And in goes your stock.
1:12:54 > 1:12:55JAMES GROANS
1:12:55 > 1:12:58There you go. Bit of beef stock.
1:12:58 > 1:13:00Right, that's got to come to the boil.
1:13:00 > 1:13:04I'll make a quick bouquet garni - parsley, thyme, bay leaf.
1:13:04 > 1:13:06No rosemary.
1:13:06 > 1:13:09Put them two together, you can sandwich them like that.
1:13:09 > 1:13:11Put it in the big cup.
1:13:11 > 1:13:14Often is the same sort of ingredients, isn't it? Bay leaf...
1:13:14 > 1:13:17Yes, in a boat of celery, celery boat, if you want to look at it.
1:13:17 > 1:13:18I put them all in like that.
1:13:18 > 1:13:20This is one of those things you make in college -
1:13:20 > 1:13:22put the other one on top.
1:13:22 > 1:13:24Very straightforward. At college, you call it a bouquet garni.
1:13:24 > 1:13:28When you get out of college, you call it a bunch. A bunch. Yeah, a bunch.
1:13:28 > 1:13:31Right, we've got our potatoes here. There we go. Drop this in.
1:13:33 > 1:13:36And we've got some there. So, butter and cream...
1:13:36 > 1:13:38That goes in, OK? ..in your mash. Lid on.
1:13:41 > 1:13:43There we go, OK? So, how long do you stew that for, then?
1:13:43 > 1:13:45That's going to be about an hour and a half, OK?
1:13:45 > 1:13:47So, lid on, and leave it on the side of the stove,
1:13:47 > 1:13:49just ticking over very, very slowly. Right.
1:13:49 > 1:13:51OK, and I'll move this over the back.
1:13:51 > 1:13:54We haven't got any more room in the kitchen, Lawrence.
1:13:54 > 1:13:56No, I think we need another pan.
1:13:57 > 1:13:59OK, that sauce has gone in there.
1:13:59 > 1:14:02OK, recap that, that the reduced shallots,
1:14:02 > 1:14:04brought right down. Right down.
1:14:04 > 1:14:05With red wine. Red wine.
1:14:05 > 1:14:07And that's the gravy that you've reduced down.
1:14:07 > 1:14:09Right down. That's nice.
1:14:09 > 1:14:11Right down.
1:14:11 > 1:14:15And then you're filling this up. Do you want me to do that?
1:14:15 > 1:14:18When you fill this, I need a little disc as well, Chef.
1:14:18 > 1:14:21Yes, I've done everything else, I'll do that. I haven't got all day!
1:14:21 > 1:14:23A bit of that. Now, the secret is,
1:14:23 > 1:14:25fill these not all the way.
1:14:25 > 1:14:28About three-quarters. You'll see why in a minute.
1:14:28 > 1:14:30About three-quarters. OK.
1:14:30 > 1:14:33Now, you'll be used to this.
1:14:33 > 1:14:36Dieting, for football players in the '60s and '70s,
1:14:36 > 1:14:39it was always about steak pies for breakfast, wasn't it?
1:14:39 > 1:14:44That sort of stuff! Actually, beef is my favourite meat.
1:14:44 > 1:14:45But, to be fair,
1:14:45 > 1:14:49we used to eat it at the wrong times in my earlier days.
1:14:49 > 1:14:52We used to have what's called a pre-match meal -
1:14:52 > 1:14:5312 o'clock before a game -
1:14:53 > 1:14:56and you were supposed to eat something light,
1:14:56 > 1:14:58but because the players were quite hungry,
1:14:58 > 1:15:00travelling to the game, one or two went over the top and had
1:15:00 > 1:15:03steak and chips and rice pudding. There you go.
1:15:03 > 1:15:06Which about 20 minutes after kick-off didn't feel too good
1:15:06 > 1:15:08in the stomach, you know?
1:15:08 > 1:15:10It's hard playing football when you've got stomach-ache.
1:15:10 > 1:15:13Exactly, yeah! Being a goalkeeper, it wasn't too bad.
1:15:13 > 1:15:14We've got our pastry on the top.
1:15:14 > 1:15:17Just a bit of water on the pastry, just sticks it all together.
1:15:17 > 1:15:20Steak and chips and a fag, wasn't it? Not for me.
1:15:20 > 1:15:24Well, actually some of the boys, when I was at Nottingham Forest,
1:15:24 > 1:15:28we won the European Cup in those days, Champions League now.
1:15:28 > 1:15:32So we were a fair team and straight after training there was
1:15:32 > 1:15:35quite a few of the lads - I wasn't one of them, I have to say that -
1:15:35 > 1:15:37went round the local cafe for bacon butties,
1:15:37 > 1:15:40about three or four bacon butties and 20 cigs.
1:15:40 > 1:15:43But anyway... So all this fitness regime these days,
1:15:43 > 1:15:46I'm not sure if it's all needed, to be fair.
1:15:46 > 1:15:49Right, anyway, show us what you're doing here. This is important.
1:15:49 > 1:15:52You roll our pastry up, you pinch it and crinch it straight in. Crimping.
1:15:52 > 1:15:55There we go. Crimp it, yeah. Pinch it up and crimp it down.
1:15:55 > 1:15:56That creates that ring border
1:15:56 > 1:15:59so when you turn it out it's not going to give way and collapse.
1:15:59 > 1:16:01Everyone goes, "Why has my pudding collapsed?"
1:16:01 > 1:16:02Now, there was a lid somewhere. There we go.
1:16:02 > 1:16:04You haven't buttered this or anything?
1:16:04 > 1:16:09No, that's it, straight in. Right. Lift up my pot. OK.
1:16:09 > 1:16:12Right, I've got my mash here. There we go. That one there.
1:16:12 > 1:16:15So, mash has got butter and cream in it.
1:16:15 > 1:16:17There's one we did a couple of hours ago.
1:16:17 > 1:16:19How long's that been in there for? That's been about an hour.
1:16:19 > 1:16:21About an hour to take that. That goes in there, OK?
1:16:21 > 1:16:24Right, this bone marrow. Yeah.
1:16:24 > 1:16:26Now, when you get bone marrow, order centre cut.
1:16:26 > 1:16:28Bone marrow is all the fashion
1:16:28 > 1:16:30but it's always been around in kitchens, you know?
1:16:30 > 1:16:33It's the classic sauce Bordelaise for steaks, is sliced bone marrow.
1:16:33 > 1:16:36You can soak it in water and it bleaches like this.
1:16:36 > 1:16:38Then you just pop that in the sauce?
1:16:38 > 1:16:40Pop it straight in the sauce at the end,
1:16:40 > 1:16:41and give it about 30 or 40 seconds
1:16:41 > 1:16:44and it just poaches and warms through.
1:16:44 > 1:16:47Treat it like it's a poor man's foie gras. OK.
1:16:47 > 1:16:50Right, I'm going to turn this baby out here.
1:16:51 > 1:16:54Now, those of you at home know that I'm a bit of a keen gardener
1:16:54 > 1:16:58and every week, I try and bring something from the garden.
1:16:58 > 1:16:59I was going to cook these.
1:16:59 > 1:17:02Look at these fabulous runner beans from my garden.
1:17:02 > 1:17:03We ain't got time! We ain't got time.
1:17:03 > 1:17:05We ain't got any more pans!
1:17:05 > 1:17:08Jose, do they go with your sea bass? I think we can do that.
1:17:08 > 1:17:12Sorry about that. I'll take the lid off. There we go.
1:17:12 > 1:17:14A bit of that. Mash on the side.
1:17:14 > 1:17:16Mash on the side. Don't be shy with it.
1:17:16 > 1:17:18And where's Tom?
1:17:18 > 1:17:20Can he give us a quick close-up of the camera on my cuff links?
1:17:20 > 1:17:22LAUGHTER
1:17:22 > 1:17:26I was going to say, that's not bad for an Arsenal fan, all of this.
1:17:26 > 1:17:30Are you going to come and be our coach?
1:17:30 > 1:17:33I thought you were going to say be your goalkeeper there for a minute?
1:17:33 > 1:17:35Over the top. There we go. Lovely.
1:17:35 > 1:17:38Loads and loads of gravy. Remind us what it is again.
1:17:38 > 1:17:42That's our steak and onion pudding, mash and bone marrow gravy.
1:17:42 > 1:17:45I would say it's as easy as that, but have a go at home.
1:17:50 > 1:17:53We got there. It actually looks fabulous though. There you go.
1:17:53 > 1:17:55I don't know whether you have this for breakfast.
1:17:55 > 1:17:58Don't forget Len will be watching in his dressing room.
1:17:58 > 1:18:01I've had no breakfast today but, I tell you what,
1:18:01 > 1:18:05let's have a little taste of this. It is worth it. It smells good.
1:18:05 > 1:18:08It smells nice, very nice. You need that for your dancing tonight.
1:18:08 > 1:18:10I think it's worth the effort. Dive into the beef.
1:18:10 > 1:18:14Will this help my performance? Does it make your foot work better?
1:18:14 > 1:18:17I think it'll slow you down more than anything else, to be honest.
1:18:17 > 1:18:20What do you reckon? Worth it?
1:18:20 > 1:18:22Oh... It is proper British...
1:18:22 > 1:18:24Honestly, that is not bad for an Arsenal fan.
1:18:24 > 1:18:25THEY LAUGH
1:18:31 > 1:18:33You just can't beat traditional British grub
1:18:33 > 1:18:35when it tastes as good as that did.
1:18:35 > 1:18:37Now, when Freddie Flintoff joined us in the studio
1:18:37 > 1:18:39to face Food Heaven or Food Hell,
1:18:39 > 1:18:42he had his hopes set on getting a fancy fish and chip supper
1:18:42 > 1:18:45rather than harissa-spiced chicken.
1:18:45 > 1:18:46Let's see which one he got.
1:18:46 > 1:18:49It's time to find out whether Freddie will be facing Food Heaven or Food Hell.
1:18:49 > 1:18:52Everybody here has made their minds up. Food Heaven would be, of course,
1:18:52 > 1:18:54a fancy fish and chips... Fancy?
1:18:54 > 1:18:57..with tartare sauce with possibly beans cos we found some!
1:18:57 > 1:18:58We got some. Yeah, exactly.
1:18:58 > 1:19:01So, you could be having that with some chips cooked by Mr Ken Hom.
1:19:01 > 1:19:04Alternatively, we've got a pile of chicken over there,
1:19:04 > 1:19:06harissa-spiced chicken,
1:19:06 > 1:19:09with potatoes and onions and tomatoes and all that kind of stuff.
1:19:09 > 1:19:11How do you think these lot would decide?
1:19:11 > 1:19:13It was 2-1 to our viewers at home.
1:19:13 > 1:19:14I've been nice to them. I reckon...
1:19:14 > 1:19:17You have been nice. I reckon they're going fish fingers.
1:19:17 > 1:19:21Shona's changed her mind and they've all gone fish fingers. Fantastic. So, there you go. Easy.
1:19:21 > 1:19:22So, we lose this out of the way, guys.
1:19:22 > 1:19:25First off, what I'm going to do is my breadcrumbs
1:19:25 > 1:19:27so I want you to make a tartare sauce, please, Sean,
1:19:27 > 1:19:28that would be great.
1:19:28 > 1:19:30We've got egg yolks in there.
1:19:30 > 1:19:33We make that by adding some shallots and bits and pieces at the end.
1:19:33 > 1:19:38Ken, if you could do me the chips, please, that well-known Chinese dish.
1:19:38 > 1:19:39But not in the wok. HE LAUGHS
1:19:39 > 1:19:42Not in the wok, in the deep fat fryer, that would be great.
1:19:42 > 1:19:44And then we're going to make our breadcrumbs here.
1:19:44 > 1:19:45LOUD BLENDER
1:19:45 > 1:19:49Now, you can of course use the Japanese crumbs which are brilliant,
1:19:49 > 1:19:52the dry, Japanese crumbs,
1:19:52 > 1:19:56which are much drier than the fresh breadcrumbs and they crisp up well,
1:19:56 > 1:19:58but this is the simpler version...
1:19:59 > 1:20:01..where you just make these and you could, of course,
1:20:01 > 1:20:03put some herbs in there and bits and pieces,
1:20:03 > 1:20:05but we'll just breadcrumb these up.
1:20:06 > 1:20:07There you go.
1:20:09 > 1:20:11So, you can make this for your kids, you see?
1:20:11 > 1:20:12Yeah, I'm just...watching you.
1:20:12 > 1:20:14It's easy. So...
1:20:14 > 1:20:19For the fish fingers, really, you need flour, which we've got.
1:20:19 > 1:20:21Flour. You need egg.
1:20:22 > 1:20:25So... Without the shell, hopefully.
1:20:25 > 1:20:29I'll get a fork there. Flour, egg...and breadcrumbs.
1:20:29 > 1:20:30And basically that is...
1:20:30 > 1:20:32Just mix them together and that's it?
1:20:32 > 1:20:34Well, the idea is keep them separate first, you see. Mm-hmm.
1:20:34 > 1:20:38And... The word for this is "paner".
1:20:38 > 1:20:42It's to basically coat in flour, egg and breadcrumbs.
1:20:42 > 1:20:43But you start off in that order
1:20:43 > 1:20:46and it's classically done with chicken kiev.
1:20:46 > 1:20:49All that kind of stuff. So, flour, egg and breadcrumbs.
1:20:49 > 1:20:51And then you've got your fish, of course.
1:20:51 > 1:20:52Mayonnaise has been made.
1:20:52 > 1:20:55We're going to use this rapeseed oil as well which is...
1:20:55 > 1:20:58Well, it's made all over the place now, really,
1:20:58 > 1:21:01but they make this out of oilseed rape. They used to use...
1:21:01 > 1:21:02It's healthy oil, isn't it?
1:21:02 > 1:21:05Yeah, it's healthy oil, rich in omega-3, very good for us as well.
1:21:05 > 1:21:08The fact that were going to deep-fry this fish is kind of irrelevant, really, but...
1:21:08 > 1:21:10THEY LAUGH It's all good.
1:21:10 > 1:21:13We've got the fish and we're going to cut this into sort of thin strips.
1:21:13 > 1:21:14Now, this is haddock.
1:21:14 > 1:21:16You can use whatever fish you want.
1:21:16 > 1:21:19Now, traditionally sort of goujons, fancy goujons,
1:21:19 > 1:21:23would be done with sole...or plaice as well,
1:21:23 > 1:21:25but mainly flatfish, really, but we've got this.
1:21:25 > 1:21:27Lose the skin out of the way.
1:21:27 > 1:21:31And then to make this, you basically dip the fish in flour.
1:21:33 > 1:21:35There you go.
1:21:35 > 1:21:37And then you put it in the egg. Is that it?
1:21:38 > 1:21:40I don't mean it like that!
1:21:40 > 1:21:42What do you want me to do, reinvent the wheel?
1:21:42 > 1:21:46No, you're doing a grand job but... Flour, egg.
1:21:46 > 1:21:49It's pretty simple, isn't it? Yeah! Even I could do that, I reckon.
1:21:49 > 1:21:50Yeah... THEY LAUGH
1:21:50 > 1:21:52So, flour, egg and breadcrumb.
1:21:52 > 1:21:53And that's it, really.
1:21:54 > 1:21:56Easy as that. And then you deep fat fry them.
1:21:56 > 1:21:59So, again in the flour, you can put the seasoned flour in here.
1:21:59 > 1:22:02The same with chicken goujons as well. It's the same thing.
1:22:02 > 1:22:04Flour, egg and breadcrumbs. That's it.
1:22:04 > 1:22:06But you can buy your breadcrumbs already made
1:22:06 > 1:22:07so you don't need to even blend them.
1:22:09 > 1:22:11Make it even easier? Even easier.
1:22:11 > 1:22:14The drier the crumb, the better it is, really, cos you want to get,
1:22:14 > 1:22:17like I said, there are these Japanese crumbs around which are fantastic.
1:22:17 > 1:22:20Panko breadcrumbs are lovely, aren't they? Yeah. They're the ones.
1:22:20 > 1:22:22Flour, egg and breadcrumbs.
1:22:23 > 1:22:24And that's it.
1:22:25 > 1:22:26Dust those over the top.
1:22:27 > 1:22:30Wash my hands. Ken hopefully has got our chips in.
1:22:30 > 1:22:33Straight in, please, Ken, that would be great. Thank you.
1:22:33 > 1:22:36And since I'm over here, I can do your fish as well.
1:22:36 > 1:22:37Straight in there.
1:22:37 > 1:22:39And there, we've got the fish.
1:22:39 > 1:22:42The fish goes in for about, sort of, four minutes. I'll do that for you.
1:22:42 > 1:22:44That one's done. Sure.
1:22:44 > 1:22:47I'll do a thing that I've never done before on Saturday Kitchen.
1:22:47 > 1:22:49Beans. THEY LAUGH
1:22:49 > 1:22:53That's a new one. Beans! Do you need help with them? Are you all right?
1:22:53 > 1:22:55THEY LAUGH
1:22:55 > 1:22:58Where's the toast? It's not easy getting the right bean. Isn't it?!
1:22:58 > 1:22:59Now, you could do these...sort of...
1:22:59 > 1:23:02You know how to make barbecue beans from these?
1:23:02 > 1:23:06No. Don't like barbecue sauce. Soy sauce, brown sugar...
1:23:06 > 1:23:08And that's it. You've got barbecue beans?
1:23:08 > 1:23:11Barbecue bean. If you want to put a bit of spice in there,
1:23:11 > 1:23:12a bit of chilli, that's it.
1:23:12 > 1:23:14Simple as that. Over here, we've got...
1:23:14 > 1:23:18Look at that, he's got his own mayonnaise he's made.
1:23:18 > 1:23:20So, quick and simple, little bit of mayonnaise...
1:23:22 > 1:23:24..like that. And then what we're going to do is
1:23:24 > 1:23:27turn this into tartare sauce. I know you're not a fan,
1:23:27 > 1:23:30but I want to try it. What is in tartare sauce? Obviously them.
1:23:30 > 1:23:35Gherkins... Gherkins. ..capers, shallots and herbs. That's it.
1:23:35 > 1:23:37And it's basically that folded into mayonnaise.
1:23:37 > 1:23:40But you can see, the mayonnaise that we make, look what happens
1:23:40 > 1:23:43when you use that rapeseed oil - that yellow. Yeah.
1:23:43 > 1:23:45The rapeseed oil, it produces this wonderful colour.
1:23:45 > 1:23:48Um, and it's fantastic for this, really, so you just
1:23:48 > 1:23:50concentrate on your beans. LAUGHTER
1:23:50 > 1:23:51I don't want to burn 'em, do I?
1:23:51 > 1:23:53Get your priorities right! Eh?
1:23:53 > 1:23:55You've got him cooking! Exactly, that's it.
1:23:55 > 1:23:58Now, I didn't get to speak to you about your venture
1:23:58 > 1:24:01that you set up after cricket - your, um...academy.
1:24:01 > 1:24:03How is that going? Yeah, it's going well.
1:24:03 > 1:24:06It's probably the way I still keep involved in cricket. Yeah.
1:24:06 > 1:24:10Um, it was all about kids and we had 70 this year,
1:24:10 > 1:24:11up and down the country. Right.
1:24:11 > 1:24:13And it's not trying to find stars of the future.
1:24:13 > 1:24:16Yeah. The counties have got a lid on all the players. It's more...
1:24:16 > 1:24:19Cos we're doing pretty well at that, aren't we?
1:24:19 > 1:24:21I'm a bit disappointed, really. Why? Well, I retire,
1:24:21 > 1:24:23Lancashire win the Championship, England are number one.
1:24:23 > 1:24:25LAUGHTER So... Doesn't that say something?
1:24:25 > 1:24:29Why...? It's a good job I'm not fragile! Exactly! Um...
1:24:29 > 1:24:32But, yeah, it's amazing, I go up and down, spend some time with the kids,
1:24:32 > 1:24:35watching them playing. It's all about kids playing cricket. Yeah.
1:24:35 > 1:24:39Um, you know, it's important to me. You know, cricket changed my life.
1:24:39 > 1:24:41Yeah. So, yeah.
1:24:41 > 1:24:44Is it still quite difficult to get kids into that sort of stuff?
1:24:44 > 1:24:47With obviously all the other stuff - computer games, stuff like that -
1:24:47 > 1:24:48they're not doing it so much?
1:24:48 > 1:24:50Yeah, even my own kids! My five-year-old plays on his DS
1:24:50 > 1:24:53and you've got to take it off him... Right. ..and play sport.
1:24:53 > 1:24:56You know, cricket's always competing with football,
1:24:56 > 1:24:58which is the national sport. Yeah.
1:24:58 > 1:25:00Um, but I think you'll find, when England are doing well at any sport,
1:25:00 > 1:25:03the country gets behind them and people want to play. Yeah.
1:25:03 > 1:25:05And at the minute, England are number one in the world
1:25:05 > 1:25:08and there's a real excitement about the game. Yeah.
1:25:08 > 1:25:10Well, it's a shame my grandfather's still not alive,
1:25:10 > 1:25:13because he taught me how to play cricket when I was a young kid,
1:25:13 > 1:25:15so, when I was about six years old,
1:25:15 > 1:25:19as a Yorkshireman outside his house, he used to bowl at me at 100mph,
1:25:19 > 1:25:21cos he used to bowl with Freddie Trueman.
1:25:21 > 1:25:24Did he? Freddie was a great man. And he was quick.
1:25:24 > 1:25:26He used to bowl at me with a proper cricket ball!
1:25:26 > 1:25:29Proper hard cricket ball! And I had a plastic bat! Yeah?
1:25:29 > 1:25:30From, like, Toys 'R' Us.
1:25:30 > 1:25:33Is that why you started cooking? I had bruises all over!
1:25:33 > 1:25:35Yeah, that's why. Toys 'R' Us wasn't around then.
1:25:35 > 1:25:38Well, yeah, it wasn't, really, but there you go.
1:25:38 > 1:25:42So, anyway, we're just... Loads of herbs, so we've got some parsley...
1:25:42 > 1:25:45I think these beans are nearly done. All in? Yeah, they're all in, yeah.
1:25:45 > 1:25:48There you go. Are the beans ready? Nearly done now.
1:25:48 > 1:25:50Nearly done! LAUGHTER
1:25:50 > 1:25:52How are we doing with our fish?
1:25:52 > 1:25:55A little bit of lemon juice in there? Er, a touch more, I reckon, yeah.
1:25:55 > 1:25:57There you go, a little bit of lemon juice. Salt?
1:25:57 > 1:25:59I remember my wife, when my wife first cooked for us,
1:25:59 > 1:26:02she cooked us fish and left the head on it and put herbs in the middle.
1:26:02 > 1:26:05I says, "I can't eat that, there's no breadcrumbs or batter on it,"
1:26:05 > 1:26:07so she had to change it. LAUGHTER
1:26:07 > 1:26:09And there was these things on the plate as well.
1:26:09 > 1:26:12I says, "Why have you cooked the cucumbers?" Right.
1:26:12 > 1:26:14She says, "No, they're courgettes." LAUGHTER
1:26:14 > 1:26:16I'd never...I'd never seen one!
1:26:16 > 1:26:20Maybe you should do a cooking show, Freddie! Yeah!
1:26:20 > 1:26:22Right... We can ask him. Look at them!
1:26:22 > 1:26:24How do you know when the beans are cooked?
1:26:24 > 1:26:26I don't know. Ask him!
1:26:26 > 1:26:29And they've taken the label off, so I haven't got a clue!
1:26:29 > 1:26:30Ken, I've cooked beans before.
1:26:30 > 1:26:32You've cooked beans before? KEN LAUGHS
1:26:32 > 1:26:35You stick to your Chinese food! ALL LAUGH
1:26:36 > 1:26:39Aw, that was very good!
1:26:39 > 1:26:41Right...
1:26:41 > 1:26:42I am cooking for you, Freddie,
1:26:42 > 1:26:46so I'll just put a small portion(!) Yeah! Aw...
1:26:46 > 1:26:48Sit that on there. Good. PAN RATTLES
1:26:48 > 1:26:50They look nice. I think another minute there, Ken.
1:26:50 > 1:26:51LAUGHTER
1:26:51 > 1:26:54Oh, he's so cheeky!
1:26:54 > 1:26:57He's a very cheeky! Yeah. Get my hand in there? Yeah.
1:26:57 > 1:26:59A bit of the old tartare sauce,
1:26:59 > 1:27:02which is left to one side.
1:27:02 > 1:27:03Lemon.
1:27:05 > 1:27:07Ken, in his own time. LAUGHTER
1:27:07 > 1:27:10QUIET CHATTER
1:27:10 > 1:27:12When you've got... Come on, Ken! There you go.
1:27:17 > 1:27:20Go on, yeah! There you go. FREDDIE LAUGHS
1:27:20 > 1:27:22A bit of greenery.
1:27:22 > 1:27:24Don't ruin it!
1:27:24 > 1:27:27No greenery! LAUGHTER
1:27:27 > 1:27:28Some beans!
1:27:28 > 1:27:31Beans! Ruined by the beans! CHEERING
1:27:31 > 1:27:32JAMES SIGHS
1:27:32 > 1:27:35Five years of doing this show! LAUGHTER
1:27:35 > 1:27:36Sprinkle of parsley!
1:27:36 > 1:27:38I've had enough!
1:27:40 > 1:27:42Freddie, dive in. Yeah?
1:27:42 > 1:27:45Right, do you want to bring over the glasses, girls?
1:27:45 > 1:27:48You were straight in the beans, look! LAUGHTER
1:27:48 > 1:27:52Taste your...home-made fish fingers! Now you know how to make them.
1:27:54 > 1:27:56Mmm. Eh?
1:27:56 > 1:28:00I didn't think you could get better than frozen ones, but... Come on!
1:28:00 > 1:28:03LAUGHTER But they're amazing. Yeah? Amazing!
1:28:03 > 1:28:05It's because I cooked them! Yeah. Oh!
1:28:05 > 1:28:08Chips are a bit hard, aren't they(!) They are! Yeah!
1:28:08 > 1:28:10Crispy! Crispy, that's it - crispy!
1:28:15 > 1:28:18I'm glad the beans were cooked how you like them, Freddie.
1:28:18 > 1:28:20That's all we've got time for on today's Best Bites.
1:28:20 > 1:28:23If you'd like to try to cook any of the fabulous food you've seen today,
1:28:23 > 1:28:26you can of course find all the studio recipes on our website.
1:28:26 > 1:28:29Just simply go to bbc.co.uk/recipes.
1:28:29 > 1:28:32There are loads of tempting dishes on there for you to choose from.
1:28:32 > 1:28:34So have a great week and get in the kitchen.
1:28:34 > 1:28:36I'll see you very soon. Bye for now.
1:28:39 > 1:28:42The knives are sharpened and the heat is on. It can only mean one thing.
1:28:42 > 1:28:44I've never, ever seen that!
1:28:44 > 1:28:47Britain's best chefs are back in town.
1:28:47 > 1:28:50They're here because they want this title. I'm really excited.
1:28:50 > 1:28:52Let's see what they can do.