0:00:02 > 0:00:04Good morning. If you need some flavoursome food
0:00:04 > 0:00:05to warm you up this weekend,
0:00:05 > 0:00:08then stay exactly where you are. The next 90 minutes is just for you.
0:00:08 > 0:00:10This is Saturday Kitchen Best Bites.
0:00:31 > 0:00:34Welcome to the show. We've got some of the finest food lined up for you this morning,
0:00:34 > 0:00:36as well as the very best chefs.
0:00:36 > 0:00:39And I'm going to chuck in a handful of hungry celebrities too.
0:00:39 > 0:00:43Coming up on today's show, Angela Hartnett cooks Casterbridge cote de boeuf,
0:00:43 > 0:00:47and serves it with a gnocchi, wild mushroom and bone marrow gratin.
0:00:47 > 0:00:49So it looks fantastic.
0:00:49 > 0:00:52And Vivek Singh serves up a tasty tandoori breast of pigeon.
0:00:52 > 0:00:55He marinades the pigeon before cooking it in a tandoori oven,
0:00:55 > 0:00:59and serves it with black lentils, kachumber salad and naan bread.
0:00:59 > 0:01:01This is one of the oldest forms of cooking.
0:01:01 > 0:01:04And Lawrence Keogh shares a unique recipe for the perfect
0:01:04 > 0:01:07parsnips to complement his succulent pheasant.
0:01:07 > 0:01:10He roasts the pheasant and serves it with sherry-glazed parsnips
0:01:10 > 0:01:12- and chestnuts. - But really seasonal flavours.
0:01:12 > 0:01:15And Lesley Garrett faces her Food Heaven or Food Hell.
0:01:15 > 0:01:17Would she get her Food Heaven,
0:01:17 > 0:01:21pan-fried mackerel with gooseberry sauce, new potatoes and salad leaves?
0:01:21 > 0:01:23Or would she get her dreaded Food Hell, a chocolate
0:01:23 > 0:01:27and fig tart with raspberry sauce and white chocolate ice cream?
0:01:27 > 0:01:30And you can find out what she gets to eat at the end of the show.
0:01:30 > 0:01:34But first, Bryn Williams serves up his take on a warming Welsh classic,
0:01:34 > 0:01:38cawl. His version uses lamb neck fillet, with rosemary dumplings too.
0:01:38 > 0:01:40Take it away, Bryn.
0:01:40 > 0:01:41Welcome to the show. Now,
0:01:41 > 0:01:43you're going to cook a great dish for us today.
0:01:43 > 0:01:47- Tell us what you're doing. - Lamb stew with rosemary dumplings.
0:01:47 > 0:01:49Very similar to a cawl but without potatoes, we are
0:01:49 > 0:01:52going to do something very different. The lamb is already dead.
0:01:52 > 0:01:54The cawl is kind of like a soup, is that right?
0:01:54 > 0:01:56It's a soup that gets cooked for hours on end.
0:01:56 > 0:01:59It's on an Aga. It is one of those things that's always there
0:01:59 > 0:02:00in a Welsh house.
0:02:00 > 0:02:03- OK. Anyway, we're doing this first of all.- So, the greens.
0:02:03 > 0:02:06We've got a nice bit of Welsh lamb. Not Yorkshire, Welsh lamb.
0:02:06 > 0:02:09Using the neck fillets. Loads of fat, loads of flavour.
0:02:09 > 0:02:13- Yeah.- We are going to use carrots, swedes, baby onions, butter,
0:02:13 > 0:02:16- rosemary, parsley. - And you've got lamb stock here.
0:02:16 > 0:02:18We are going to cook everything in the lamb stock.
0:02:18 > 0:02:21First of all, we are going to make the dumplings.
0:02:21 > 0:02:22If you want to chop a lot of rosemary.
0:02:22 > 0:02:26- Yes, I'll get the rosemary done.- So we are just going to add the suet.
0:02:26 > 0:02:28So what is it about dumplings...?
0:02:28 > 0:02:30It's actually really easy to make.
0:02:30 > 0:02:32It is so simple, so, so simple.
0:02:32 > 0:02:34I love it because of the texture reasons.
0:02:34 > 0:02:36I love the texture of dumplings.
0:02:36 > 0:02:39It absorbs all the juices of the lamb we are going to cook today.
0:02:39 > 0:02:42But you're cooking these slightly differently to the conventional
0:02:42 > 0:02:46- way, which would be cooked in the stew.- In the stew itself. It just does it a little bit cleaner.
0:02:46 > 0:02:48When you cook it in the actual stew itself,
0:02:48 > 0:02:52you get all the baking powder, flour will come out into the actual sauce.
0:02:52 > 0:02:54So I'm just going to cook them separate.
0:02:54 > 0:02:59- Then serve them in the same dish. - So you've got suet in there as well.
0:02:59 > 0:03:02- Which is from around the kidneys. - Around the kidneys. All good fat.
0:03:02 > 0:03:05Flour, baking powder, a bit of salt.
0:03:05 > 0:03:07Just enough cold water to bind it all together.
0:03:07 > 0:03:08You don't want it too wet.
0:03:08 > 0:03:10I think that is the thing. If you get it too wet,
0:03:10 > 0:03:13it literally goes like a crust over the top.
0:03:13 > 0:03:15Because we're going to cook it in liquid anyway.
0:03:15 > 0:03:16So if it is a bit dry,
0:03:16 > 0:03:21it will absorb a little bit more of the stock anyway.
0:03:21 > 0:03:24Now, I mentioned Odette's, cos you're doing some building work as well.
0:03:24 > 0:03:28- You're renovating downstairs as well. - Doing some bits and bobs at Odette's.
0:03:28 > 0:03:31Got the builders in as we speak.
0:03:31 > 0:03:33Just going to make it a little bit more comfortable.
0:03:33 > 0:03:36Put a carpet downstairs, put a bar menu downstairs.
0:03:36 > 0:03:40Just make it a bit more, you know, outside the box,
0:03:40 > 0:03:41so anybody can come in now.
0:03:41 > 0:03:45People used to think we were a fine dining restaurant in a local area.
0:03:45 > 0:03:48We serve good food. Well, I would like to think we do.
0:03:48 > 0:03:49So now we've individually priced the menu.
0:03:49 > 0:03:53You can come in and have a starter, glass of wine and walk out.
0:03:53 > 0:03:55As long as you've paid, it's fine, you know.
0:03:55 > 0:03:57We're just going to roll these dumplings now into little balls.
0:03:57 > 0:04:00So we've just made it a bit more accessible for everybody,
0:04:00 > 0:04:02rather than just fine dining kind of food.
0:04:02 > 0:04:06These ones we're doing, the reason why we are doing these is, you leave them to rest in the fridge?
0:04:06 > 0:04:09Yeah, leave them to rest for five, six minutes or so.
0:04:09 > 0:04:12If you want to roll them. And once you have done a dozen or so,
0:04:12 > 0:04:16just stick them in the fridge, just to firm up.
0:04:16 > 0:04:18Because these will expand...
0:04:18 > 0:04:20- About double the size, I reckon.- OK.
0:04:20 > 0:04:23OK, tell us about this lamb, because you mentioned the neck.
0:04:23 > 0:04:26We are using the neck. Loads of fat, loads of flavour, like we said before.
0:04:26 > 0:04:28People often use the scrag end as well.
0:04:28 > 0:04:31You can use it, but for me, it's a bit too thin.
0:04:31 > 0:04:35I'd like to have nice big chunks of meat, if I'm having a stew.
0:04:35 > 0:04:37Rather than little bits...
0:04:37 > 0:04:40- You wouldn't use something like a leg of lamb for this.- I wouldn't, no.
0:04:40 > 0:04:44I think neck or shoulder is fine.
0:04:44 > 0:04:47- Anything else, I wouldn't really do anything.- Pop my...
0:04:47 > 0:04:49YOUR dumplings straight in there.
0:04:49 > 0:04:51We are just going to add a little bit of bay leaf
0:04:51 > 0:04:54and a bit of rosemary, just to carry on the flavours through the dish.
0:04:54 > 0:04:58- So you wouldn't put dumplings in a cawl?- No, you wouldn't, no.
0:04:58 > 0:05:00A cawl would have a lot of potatoes in it, to thicken it.
0:05:00 > 0:05:04- Right.- So a cawl, you wouldn't actually season...
0:05:04 > 0:05:07Well, my nain never seasoned with flour,
0:05:07 > 0:05:10she just seasoned it with salt and pepper, and that was it.
0:05:10 > 0:05:13So, nice, hot pan. It is a one-pan wonder as well.
0:05:13 > 0:05:15Everything goes into one pan.
0:05:15 > 0:05:18Season with flour. Nice little colour...
0:05:18 > 0:05:21on the lamb. And the flour helps to thicken the sauce as well,
0:05:21 > 0:05:24because there's no potatoes in there. There's no starch there to thicken it.
0:05:24 > 0:05:27But the most important thing, really, where there's the flour to help
0:05:27 > 0:05:30thicken it, is this colouration you get on the lamb.
0:05:30 > 0:05:33We've got to have colour here. Colour is flavour.
0:05:33 > 0:05:37Fat is flavour, and colour is flavour also. It is very important.
0:05:37 > 0:05:40You know, we're chefs, we are trying to create flavour into dishes.
0:05:41 > 0:05:43There you go. So we've got the carrots here.
0:05:43 > 0:05:48- Now, the other veg you're putting in? - Carrots, baby onions and some...
0:05:48 > 0:05:51swede. You might call it something else.
0:05:51 > 0:05:54Turnip. Turnip, Swede, depends where you are. North of Watford.
0:05:54 > 0:05:58- Is it?- Well, I don't know. We used to call it swede, turnip.
0:06:00 > 0:06:04- What do you call that?- Swede.- Swede. It is the Yorkshire thing.
0:06:04 > 0:06:08- It is the Yorkshire thing, yes. - Jason?- Turnip.
0:06:08 > 0:06:10You see? That's 2-0.
0:06:10 > 0:06:112-2, sorry.
0:06:11 > 0:06:14Right, so what we're going to do is just peel this and then chop it up.
0:06:14 > 0:06:18Dice it up, yes. And I'll dice the carrot...
0:06:18 > 0:06:21virtually the same size as what you are doing there as well.
0:06:21 > 0:06:24While the lamb is getting loads of colour on it.
0:06:26 > 0:06:30So you're sealing that. The thing about this is you don't want to add... You know,
0:06:30 > 0:06:33if you're doing a bigger amount of this, you do it individually.
0:06:33 > 0:06:36Individually. The more you put into it,
0:06:36 > 0:06:38it'll just take the heat away from the pan, so I'll just put
0:06:38 > 0:06:41a bit in at a time, take it out if you're doing a bit more.
0:06:41 > 0:06:46- But putting too much into a pan just kills the heat, really.- Right.
0:06:46 > 0:06:49So once they are coloured... Just got another...
0:06:49 > 0:06:5330 seconds or so, we are going to start roasting all the vegetables.
0:06:53 > 0:06:56- Once we've got everything ready. - I'm going as quick as I can.
0:06:56 > 0:07:00I got that look, then. You're just basically poaching these off.
0:07:00 > 0:07:03- Yeah.- With a little bit of bay leaf? No.
0:07:03 > 0:07:07A bit of bay leaf, a bit of rosemary. That'll be fine.
0:07:07 > 0:07:09So the lamb's got a nice bit of colour on it.
0:07:12 > 0:07:14OK, our producer has just said in my ear,
0:07:14 > 0:07:16"How do we know when these are done?"
0:07:16 > 0:07:18Obviously he is really keen on making sure
0:07:18 > 0:07:21- he gets his dumplings right tomorrow. - Right, OK.
0:07:21 > 0:07:25- I can say, "They're done when they're done."- They will double in size.
0:07:25 > 0:07:27And that's when you know they are ready.
0:07:27 > 0:07:30They can sit there for 15, 20 minutes or so.
0:07:30 > 0:07:33They'll just take on all that liquid, they won't dry out.
0:07:33 > 0:07:36They might crack a little bit, but... It is a rustic dish.
0:07:36 > 0:07:40- In we go with our onions. To colour those?- Just to slightly colour.
0:07:40 > 0:07:42We can add all the vegetables in together.
0:07:42 > 0:07:44But we are going to colour everything before we add
0:07:44 > 0:07:46the white wine.
0:07:46 > 0:07:48In with all the vegetables.
0:07:48 > 0:07:52This, for me, this is a dish you would cook on an Aga.
0:07:52 > 0:07:55I love cooking on an Aga.
0:07:55 > 0:07:58I just think, get it made, leave it there on a slow oven.
0:07:58 > 0:08:02There is a trend with this slow food. I know you're cooking it very,
0:08:02 > 0:08:05- very slowly at a lower temperature. - That's right, yeah.
0:08:05 > 0:08:07There is a big trend now with the slow-cooking, isn't there?
0:08:07 > 0:08:11This is not trendy. I had this as a kid, for the last 20 years.
0:08:11 > 0:08:15It's just a new thing of coming round, using cheaper cuts.
0:08:15 > 0:08:17And I just think using the cheaper cuts, you've got to work
0:08:17 > 0:08:21a bit more at it to get more flavour into it, that's the only reason.
0:08:21 > 0:08:23- The skill of a chef...- Pardon?
0:08:23 > 0:08:27When you can cook, a good chef can do anything with cheap ingredients.
0:08:27 > 0:08:30- Yes, shows more skill.- It is more interesting as a chef.- Yeah.
0:08:30 > 0:08:34Too right. And I just think, by using all our skills
0:08:34 > 0:08:36and what we have been taught, you know,
0:08:36 > 0:08:38in the kitchens we have worked in...
0:08:38 > 0:08:41- Even my mum can cook fillet steak. - Yes, that's true.
0:08:42 > 0:08:45- There you go. Right, chopped parsley. - Chopped parsley.
0:08:45 > 0:08:48- That goes in at the end.- You've sealed that off. The veg has gone on.
0:08:48 > 0:08:52- The veg, straight into the same pan. Don't wipe the pan out.- Yes.
0:08:52 > 0:08:56Colour the vegetables. A little bit of butter to help it along.
0:09:00 > 0:09:04- And parsley you're going to use later.- Right at the end.
0:09:04 > 0:09:07We are just going to de-glass this with a little bit of white wine.
0:09:07 > 0:09:09- In it goes.- Now, lamb stock.
0:09:09 > 0:09:13- If people can't find lamb stock, a bit of chicken stock?- You can use chicken, but
0:09:13 > 0:09:15I would say try and use lamb,
0:09:15 > 0:09:17keep the flavours going with all the lamb.
0:09:17 > 0:09:20So back in now with the lamb on top.
0:09:22 > 0:09:25Then in the oven, once the lamb stock is on top of it,
0:09:25 > 0:09:28for a good, I don't know...
0:09:28 > 0:09:29Say...an hour.
0:09:29 > 0:09:31Now, what temperature are you going to cook this?
0:09:31 > 0:09:33You mentioned about this long, slow cooking.
0:09:33 > 0:09:37It needs to be about at least an hour, one hour and 20 minutes.
0:09:37 > 0:09:39So it tenderises everything.
0:09:39 > 0:09:41So, bring it to the boil.
0:09:41 > 0:09:43- Then on top, into the oven. - I'll bring this one out.
0:09:43 > 0:09:47- Always with the lid on?- I would, yes. Always leave the lid on.
0:09:47 > 0:09:49I'll leave you to lift the lid off. There you go.
0:09:49 > 0:09:52Let's just turn this one off. The dumplings are ready.
0:09:52 > 0:09:55So we'll just leave them in the liquid. And this should be...
0:09:56 > 0:09:59Yeah, look at that. Oi.
0:10:00 > 0:10:03- OK.- Looks delicious.
0:10:03 > 0:10:05Just the smells of that, you know...
0:10:05 > 0:10:08- Do you want the parsley in?- Parsley in, just to finish it all off.
0:10:08 > 0:10:09I'll mix it through.
0:10:09 > 0:10:12Again, just check some of the seasoning.
0:10:13 > 0:10:16Just a little bit of salt and we're there. OK.
0:10:16 > 0:10:18Just finish it off now.
0:10:18 > 0:10:21If you wanted to put the dumplings in it, about 15 minutes at the end?
0:10:21 > 0:10:2315 minutes towards the end.
0:10:23 > 0:10:25But I like to do it separately
0:10:25 > 0:10:27because it keeps it a lot, lot cleaner.
0:10:27 > 0:10:29Nice big chunks of meat.
0:10:29 > 0:10:30Nice bit of colour on there.
0:10:30 > 0:10:32The sauce might look a bit thin...
0:10:32 > 0:10:34but when you have it with dumplings,
0:10:34 > 0:10:37it just absorbs everything.
0:10:37 > 0:10:40There's nothing better at this time of year than this type of food.
0:10:40 > 0:10:41A nice winter warmer.
0:10:41 > 0:10:44And we'll put three dumplings on top.
0:10:45 > 0:10:47- So simple.- It's so simple -
0:10:47 > 0:10:49one pot, on the Aga,
0:10:49 > 0:10:52you can't beat it.
0:10:52 > 0:10:54For me, at this time of year - fantastic. And that is it.
0:10:54 > 0:10:57So while the last one goes on, remind us what that is again?
0:10:57 > 0:10:59- That is my lamb stew with rosemary dumplings.- Easy as that.
0:11:04 > 0:11:07And then you get to try it!
0:11:07 > 0:11:08It smells delicious!
0:11:08 > 0:11:11This will be extremely hot.
0:11:11 > 0:11:13- There you go. - OK, thank you very much.
0:11:13 > 0:11:16Now how does that compare to mother's?
0:11:16 > 0:11:18It looks absolutely beautiful.
0:11:18 > 0:11:21- And it smells fantastic. - It is the essence... It's real food.
0:11:21 > 0:11:24- Oh, thank you very much. - Real food, like you say.
0:11:24 > 0:11:26I'll try a little bit of the lamb first.
0:11:26 > 0:11:29But the secret of it, the whole point of this, is the cut of lamb.
0:11:29 > 0:11:31It needs to be something with a bit of fat in it,
0:11:31 > 0:11:33so it doesn't dry out in the cooking process.
0:11:33 > 0:11:35Neck of lamb is the best cut to use for this.
0:11:35 > 0:11:38- It's beautiful. Thank you very much. - You like that?- Beautiful.
0:11:38 > 0:11:40You need to get a bigger mouthful on this show... Dive in.
0:11:40 > 0:11:42I know Jason wants some.
0:11:42 > 0:11:45This type of stuff... Do you ever attempt stuff like this, Chiara?
0:11:45 > 0:11:48- Erm...- I mean, you had your day at the Michelin star restaurant.
0:11:48 > 0:11:51It's going back to simplicity, but...
0:11:51 > 0:11:54Yeah, to be honest I don't really do many stews and casseroles.
0:11:54 > 0:11:55- Yeah.- Just lobsters!
0:11:55 > 0:11:59But it is one of these great things you can make in the morning,
0:11:59 > 0:12:00pop it in the oven and leave it.
0:12:00 > 0:12:03My nan would put it on in the morning, go and do the work,
0:12:03 > 0:12:05three or four hours later, it was ready.
0:12:05 > 0:12:08Cooking the dumplings at the last minute - I think they taste great.
0:12:08 > 0:12:09Really great, yeah.
0:12:09 > 0:12:11That wouldn't go amiss in a top restaurant - it tastes so good.
0:12:11 > 0:12:15- Yeah, that's on the menu at Odette's.- On at his restaurant, there you go!
0:12:19 > 0:12:21Those dumplings were delicious, Brin!
0:12:21 > 0:12:25Coming up, I cook piperade with eggs and Iberico ham for Anton du Beke,
0:12:25 > 0:12:29after Rick Stein gives us his flavour of the Basque country.
0:12:29 > 0:12:32Today's he's cooking with freshly caught spider crab.
0:12:34 > 0:12:37ORCHESTRAL MUSIC
0:12:40 > 0:12:41Isn't this music great?
0:12:41 > 0:12:44It's by Malcolm Arnold, and he lived in Padstow for a while
0:12:44 > 0:12:45and I knew him really well.
0:12:45 > 0:12:48It just seems to sum up that great sort of exuberance
0:12:48 > 0:12:51about high season in Padstow in the summer.
0:13:11 > 0:13:15SHE CALLS OUT ORDERS OVER NOISY KITCHEN
0:13:21 > 0:13:23..and they're seated!
0:13:29 > 0:13:32Hang on, this bread fish has got scales all over it, Colin!
0:13:32 > 0:13:33What're you doing?
0:13:35 > 0:13:36Two mack for table 15!
0:13:41 > 0:13:44You lose your speed, you lose your sort of killer instinct
0:13:44 > 0:13:46over the winter months.
0:13:46 > 0:13:50Everybody's sort of relaxed and "Isn't cooking fun?"
0:13:50 > 0:13:54- And now it's not fun, is it, Paul? - Not fun at all, boss.
0:13:54 > 0:13:56Easter comes down on you like a wolf on the fold.
0:13:56 > 0:13:59You know, "The Assyrians came down like a wolf on the fold!"
0:13:59 > 0:14:02That sort of thing. And it's like loads of Assyrians out there
0:14:02 > 0:14:05all wanting their food, and we're going, "Aarrrrhh...!"
0:14:05 > 0:14:06Three soup for 15.
0:14:10 > 0:14:14Yeah, I know Rosemary whatsit said if you don't like fish,
0:14:14 > 0:14:15you just don't come here.
0:14:15 > 0:14:18If you don't like fish, it'd be a nightmare.
0:14:18 > 0:14:20Fish, fish, fish, fish.
0:14:21 > 0:14:22Mm, oysters(!)
0:14:22 > 0:14:24We ought to get his book.
0:14:24 > 0:14:25What was his name again?
0:14:25 > 0:14:28'There are warnings of gales in Viking, North Utsire, South Utsire
0:14:28 > 0:14:33'Forties, Cromarty, Forth, Tyne, Dogger, Fisher, German Bight...'
0:14:33 > 0:14:38# Men of the sea
0:14:41 > 0:14:45# Bring back to me
0:14:48 > 0:14:52# Treasures from the sea... #
0:15:01 > 0:15:03Every summer as the water warms up,
0:15:03 > 0:15:07the spider crabs migrate from deeper parts of the sea
0:15:07 > 0:15:10across the ocean floor right into rocky beaches.
0:15:10 > 0:15:12Imagine if you took the sea away,
0:15:12 > 0:15:14you would see thousands and thousands of spider crabs
0:15:14 > 0:15:16just walking sideways.
0:15:16 > 0:15:18Come on, Chalky.
0:15:22 > 0:15:25'In June and July in certain beaches,
0:15:25 > 0:15:26'but not all of them,
0:15:26 > 0:15:29'you can find spider crabs quite easily.
0:15:31 > 0:15:34'Now I suppose I could get all these spider crabs from the fishermen,
0:15:34 > 0:15:37'but I just really enjoy doing something like this.
0:15:37 > 0:15:40'It's one of the advantages of living by the sea -
0:15:40 > 0:15:43'it beats a round of golf hands-down every time for me.'
0:15:43 > 0:15:46There's something fighting there.
0:15:46 > 0:15:48Argh!
0:15:50 > 0:15:51Got one! That is brilliant.
0:15:51 > 0:15:54We're going to get loads of them now, that's for sure.
0:15:54 > 0:15:56What do you think of that, Chalks?
0:15:56 > 0:15:59That's about a pound-and-a-half spider.
0:15:59 > 0:16:02Look after that, I'm just going to get the bucket.
0:16:02 > 0:16:05Actually, I can see there's another one there.
0:16:05 > 0:16:10Once you've found one, it's almost like you've found 101.
0:16:10 > 0:16:13I mean, it's a bit like falling off a log, this time of year.
0:16:13 > 0:16:16I've been down by the lifeboat station...
0:16:16 > 0:16:19You just get a little mask and look down one of the piers
0:16:19 > 0:16:22and there's about 50 spider crabs just...
0:16:22 > 0:16:23Just there, you know?
0:16:23 > 0:16:26And you just have to go and pick 'em up, so...
0:16:26 > 0:16:28It's not as if I'm...
0:16:28 > 0:16:31I mean, I've been doing it since I was about...
0:16:31 > 0:16:34about nine, but it's not like
0:16:34 > 0:16:36it's particularly difficult.
0:16:36 > 0:16:39You just have to know what beaches to come on.
0:16:39 > 0:16:42Ah, ah, ah...!
0:16:42 > 0:16:44There's some in there!
0:16:49 > 0:16:51Look out for your fingers, boys!
0:16:51 > 0:16:54Look at that! Eh?
0:16:54 > 0:16:55Look at that beauty!
0:16:57 > 0:16:58Now that is the sort of thing
0:16:58 > 0:17:02the Spanish would spend a really lot of money to...
0:17:03 > 0:17:05I mean, there's a lorry that comes over from Spain.
0:17:05 > 0:17:07Watch it!
0:17:07 > 0:17:09Just to buy spider crabs.
0:17:09 > 0:17:11They're more interested in the spider crabs than the
0:17:11 > 0:17:12lobsters and our own browns,
0:17:12 > 0:17:14and in fact, you know, in the old days,
0:17:14 > 0:17:17the fishermen used to just whack these things on a gunwale.
0:17:17 > 0:17:18Just pick them up and go bang!
0:17:18 > 0:17:21On the gunwale of the boats, and throw them overboard, but...
0:17:21 > 0:17:23not any more.
0:17:23 > 0:17:24And actually,
0:17:24 > 0:17:27I think they're better flavoured than ordinary brown crabs,
0:17:27 > 0:17:29and I've got this dish.
0:17:29 > 0:17:32It's a bit tricky, cos it's quite hard getting the meat
0:17:32 > 0:17:37out of a spider crab, but once you've done it, it really...
0:17:37 > 0:17:39It really does pay off, and later on,
0:17:39 > 0:17:41I'm just going to show you how
0:17:41 > 0:17:42I really like to do these spider crabs.
0:17:42 > 0:17:44Where's me bucket?
0:17:44 > 0:17:45Don't want to lose that...
0:17:45 > 0:17:49I've got some water in the bucket, just to keep it a little bit moist.
0:17:53 > 0:17:54So, I've cooked these crabs
0:17:54 > 0:17:57for about 20 minutes, and I just thought I ought to
0:17:57 > 0:17:59show you how to open a spider crab.
0:17:59 > 0:18:02First of all, you pull off the back shell like that,
0:18:02 > 0:18:04and inside, you've got what people call the feathers.
0:18:04 > 0:18:06These funny things here,
0:18:06 > 0:18:08which everybody thinks is poisonous, but actually,
0:18:08 > 0:18:10they're not poisonous.
0:18:10 > 0:18:12It's just like, well, trying to eat a feather.
0:18:12 > 0:18:14You know, you wouldn't want to do it,
0:18:14 > 0:18:17so don't worry about anything in a crab being poisonous,
0:18:17 > 0:18:18they're just very difficult to eat.
0:18:18 > 0:18:20Then you pull off the claws,
0:18:20 > 0:18:23and then you pull off the legs.
0:18:23 > 0:18:25Like that.
0:18:25 > 0:18:27Spider crab meat is delicious.
0:18:27 > 0:18:30It's nicer than brown crab.
0:18:30 > 0:18:32It's sort of fragrant and has a wonderful,
0:18:32 > 0:18:35sort of, almost perfumed flavour,
0:18:35 > 0:18:37but this bit is not easy.
0:18:37 > 0:18:40But you know what? I think it's like, you know,
0:18:40 > 0:18:44shelling peas or broad beans or slicing runner beans.
0:18:44 > 0:18:48You just sit out in the garden and put on some nice music,
0:18:48 > 0:18:50take life a bit easy.
0:18:50 > 0:18:53It's OK, you can just get on with it and do it.
0:18:53 > 0:18:54You know?
0:18:54 > 0:18:57You get out of cooking what you put into it, but what I'm going
0:18:57 > 0:19:01to get out of it is a flavour which is incomparable.
0:19:01 > 0:19:02I mean, really,
0:19:02 > 0:19:08you couldn't buy packet crab that would ever taste anything like this.
0:19:08 > 0:19:11This spider crab dish I'm going to do now
0:19:11 > 0:19:14is from San Sebastian, from the Basque part of Spain.
0:19:14 > 0:19:16It's called changurro, or txangurro,
0:19:16 > 0:19:20and what is so good about a lot of Spanish seafood cookery is
0:19:20 > 0:19:22that everything is very simple,
0:19:22 > 0:19:24and it allows the sort of clear, clean flavours of the fish
0:19:24 > 0:19:27or seafood to shine through.
0:19:27 > 0:19:30So all I'm going to do here is just add lots of garlic to this pan,
0:19:30 > 0:19:32and lots of onion,
0:19:32 > 0:19:34and just shake that around a bit.
0:19:37 > 0:19:39Just getting it nice and soft.
0:19:39 > 0:19:41I love the smell of hot garlic,
0:19:41 > 0:19:45and in the early morning it smells like, sort of, victory.
0:19:45 > 0:19:47Good one, eh?
0:19:47 > 0:19:50So, just let that sort of simmer off a little bit,
0:19:50 > 0:19:52and then add some tomato.
0:19:52 > 0:19:53Now look at those tomatoes.
0:19:53 > 0:19:57Lovely, bright red, plum tomatoes,
0:19:57 > 0:19:59and a little bit of white wine,
0:19:59 > 0:20:02and then just one or two other seasoning ingredients.
0:20:02 > 0:20:06Some salt, a little bit of salt, and some sugar.
0:20:06 > 0:20:09Now, the sugar just brings out the sweetness of the crab,
0:20:09 > 0:20:12cos crab is actually quite a sweet-flavoured thing,
0:20:12 > 0:20:16and a little bit of sugar helps it to taste even sweeter.
0:20:16 > 0:20:21And finally, powdered chillies, and a little bit of pepper.
0:20:21 > 0:20:24OK? Now, that's all the flavouring ingredients.
0:20:24 > 0:20:27Into there, I just add the crab - now, look at that crab.
0:20:27 > 0:20:30I've put lots of red roe that I found underneath the tails of one
0:20:30 > 0:20:34of those spider crabs I just picked up. Look at all that brown meat.
0:20:34 > 0:20:36That doesn't look like frozen crab meat to me,
0:20:36 > 0:20:38it looks like chunky, fresh stuff.
0:20:38 > 0:20:42So, plenty of crab meat, and then just a little bit of parsley. OK?
0:20:42 > 0:20:44Do you know, that's all there is to it?
0:20:44 > 0:20:46Apart from the breadcrumb topping.
0:20:46 > 0:20:49Just turn that over a little bit.
0:20:49 > 0:20:51Right, just bring them over here, and fill up these shells.
0:20:51 > 0:20:54Now, you need really generous portions to fill up these shells,
0:20:54 > 0:20:58because it is a main course, and everybody likes crab.
0:20:58 > 0:21:00So let's get all that crab in there.
0:21:00 > 0:21:03Now I'm going to put on some fine breadcrumbs,
0:21:03 > 0:21:05just mixed with parsley and garlic,
0:21:05 > 0:21:08and on top of the breadcrumbs, just to stop them browning,
0:21:08 > 0:21:11and to give that extra little bit of richness,
0:21:11 > 0:21:12is some melted butter.
0:21:12 > 0:21:16So, that's in the oven for about ten minutes, just to brown up.
0:21:16 > 0:21:18Look at that. It's smelling so wonderful.
0:21:18 > 0:21:22It's bubbling, it's brown, it's just the, sort of, job, here.
0:21:22 > 0:21:23So I think I'm just going to try it,
0:21:23 > 0:21:27but I'd just like to say something very important to me
0:21:27 > 0:21:29is that use the natural container in seafood,
0:21:29 > 0:21:32if you've got half the chance, because who can tell,
0:21:32 > 0:21:35really, where the taste sense ends
0:21:35 > 0:21:38and the visual sense takes over?
0:21:38 > 0:21:41Now, it's sort of inextricably linked -
0:21:41 > 0:21:43that's a long word for me.
0:21:43 > 0:21:45But the other thing is, you get this smell.
0:21:45 > 0:21:46You get this smell of hot shells.
0:21:46 > 0:21:49It's the same with scallops, it's the same with mussels,
0:21:49 > 0:21:52when you grill mussels, and particularly with crabs.
0:21:52 > 0:21:54You just get this lovely smell.
0:21:54 > 0:21:56You can throw the shell away if you like.
0:21:56 > 0:21:58You can do the thing in a gratin dish,
0:21:58 > 0:22:00but if you've got the shell, I suggest, just use it.
0:22:02 > 0:22:05'I always like to test dishes out on my wife Jill,
0:22:05 > 0:22:10'because she's totally truthful, sometimes horribly so.'
0:22:10 > 0:22:11This is brilliant.
0:22:11 > 0:22:14It's probably one of the best crab dishes I've ever tasted.
0:22:14 > 0:22:17- It is, actually.- It truly is. - Totally wonderful.
0:22:17 > 0:22:20- I mean, I just can't stop eating it. - What about...?
0:22:20 > 0:22:23Sorry, chaps, you aren't going to get a sniff of this one.
0:22:24 > 0:22:26It is really good.
0:22:30 > 0:22:32Delicious, and it's typical of all
0:22:32 > 0:22:34the great dishes from the Basque region,
0:22:34 > 0:22:36and it really is a fabulous part of the world,
0:22:36 > 0:22:37and so many other British...
0:22:37 > 0:22:40So many other brilliant dishes come from that area.
0:22:40 > 0:22:42Another one you'll come across on the menus is called piperade.
0:22:42 > 0:22:44It's incredibly simple to make
0:22:44 > 0:22:46and it's kind of translating to a Spanish-style omelette,
0:22:46 > 0:22:49It's the only time you're going to see ME make an omelette on the show.
0:22:49 > 0:22:52These lot have to do it in 30 seconds. I've got five minutes,
0:22:52 > 0:22:55but sometimes it's actually mashed up, a bit like scrambled eggs.
0:22:55 > 0:22:57Piperade, really simple, run through the ingredients.
0:22:57 > 0:22:59We've got onion, green pepper, of course.
0:22:59 > 0:23:02We've got tomatoes, a bit of garlic, some butter, eggs, of course.
0:23:02 > 0:23:05We've got the smoked... Spanish smoked peppers here,
0:23:05 > 0:23:06and the Iberico ham.
0:23:06 > 0:23:08That's the real fantastic pata negra,
0:23:08 > 0:23:10from the black-footed pig, that,
0:23:10 > 0:23:12and a little bit of bread as well. Now, bread.
0:23:12 > 0:23:14You were telling me, watching that,
0:23:14 > 0:23:15you were a baker when you were young.
0:23:15 > 0:23:18Yeah, I started, actually, just when I left school,
0:23:18 > 0:23:20I was a baker for about four and a half, five years.
0:23:20 > 0:23:23- A skilled baker.- A skilled baker, but I mean...- Just about, yeah.
0:23:23 > 0:23:27- But you started dancing when you were what? 14?- 14. Yeah, 14.- Yeah.
0:23:27 > 0:23:30- And I just went from there, really. - But did you get any stick for it?
0:23:30 > 0:23:33When I was cooking, it wasn't really the done thing to do, really,
0:23:33 > 0:23:36but everybody else was playing sports and bits and pieces.
0:23:36 > 0:23:38Well, that was... I also was sports-mad as a kid,
0:23:38 > 0:23:40and still now, really,
0:23:40 > 0:23:43and I was very good at sport at school.
0:23:43 > 0:23:44I played for the school football team,
0:23:44 > 0:23:46I might have been the school captain.
0:23:46 > 0:23:48I played for the school cricket team.
0:23:48 > 0:23:50I didn't play for the school rugby team, oddly.
0:23:50 > 0:23:53- I did.- And so...
0:23:53 > 0:23:55So I didn't get a lot of stick, really.
0:23:55 > 0:23:57- I don't remember.- Yeah.
0:23:57 > 0:23:58Because I was very good at sport,
0:23:58 > 0:24:01so, you know, sort of one balanced out the other,
0:24:01 > 0:24:04- but dance is where my sort of passion was.- But that...
0:24:04 > 0:24:07It wasn't as popular. Can't have been as popular then as it is now.
0:24:07 > 0:24:08No, it wasn't. No. Not really.
0:24:08 > 0:24:10- It's just incredible now. - It wasn't that popular,
0:24:10 > 0:24:12and it wasn't the done thing for boys.
0:24:12 > 0:24:14When I turned up at the dance school,
0:24:14 > 0:24:16it was really a room full of girls and...
0:24:16 > 0:24:17That's the real reason why you went.
0:24:17 > 0:24:21And of course, I was sort of hooked from that moment on. So...
0:24:21 > 0:24:23And then you met your partner... Your dance partner Erin.
0:24:23 > 0:24:25Erin, about 11 and a half, 12 years ago,
0:24:25 > 0:24:27so coming up 12 years ago.
0:24:27 > 0:24:29And then went on to do it sort of professionally.
0:24:29 > 0:24:31I mean, you've won so many awards.
0:24:31 > 0:24:34I mean, yeah, I'd been dancing, competing for years before,
0:24:34 > 0:24:37- as Erin was before me, and then we got together.- Yeah.
0:24:37 > 0:24:39And we just sort of carried on competing,
0:24:39 > 0:24:41and travelling around the world and competing,
0:24:41 > 0:24:45and representing Great Britain, and continuing it on.
0:24:45 > 0:24:48But did you used to watch Strictly, then, or were you, you know...?
0:24:48 > 0:24:50Erm, what, the old Come Dancing?
0:24:50 > 0:24:53- The old Strictly. The old one. - The old Come Dancing, yeah.
0:24:53 > 0:24:56Before it was Strictly Come Dancing, it was called Come Dancing.
0:24:56 > 0:24:57Yes, I did it once,
0:24:57 > 0:25:00- with a previous partner, funnily enough.- Yeah.
0:25:00 > 0:25:02And, yeah, we used to watch it, and then it came off.
0:25:02 > 0:25:04And it was sort of...
0:25:04 > 0:25:07When it came off, it was sort of good for dancing, because it wasn't
0:25:07 > 0:25:09doing us a lot of favours, really, the old Come Dancing.
0:25:09 > 0:25:12It just wasn't seen as a great thing,
0:25:12 > 0:25:16and the whole dancing business got a lot of stick at that time.
0:25:16 > 0:25:19- It was easily knocked, you know what I mean?- Yeah, yeah.
0:25:19 > 0:25:23And dancing had moved on from that, and it wasn't...
0:25:23 > 0:25:25You had these wonderfully athletic, fabulous people,
0:25:25 > 0:25:28doing this thing that didn't really
0:25:28 > 0:25:30- translate across the television screen.- Yeah.
0:25:30 > 0:25:31You had to go and see it live.
0:25:31 > 0:25:33Now, of course, it's totally different now.
0:25:33 > 0:25:36Now, of course, it's different, when somebody's dancing...
0:25:36 > 0:25:39For example, when Camilla danced with you, it was different.
0:25:39 > 0:25:40People could relate to it.
0:25:40 > 0:25:43Yeah, so a fat bloke dancing on the dance floor. Thanks very much.
0:25:43 > 0:25:46A handsome fellow dancing on the floor, you know, a tall guy.
0:25:46 > 0:25:49A tall guy? It was the fat guy, trust me.
0:25:49 > 0:25:51- Only at the beginning, how's that?- Only at the beginning.
0:25:51 > 0:25:52Yeah, thanks for that(!)
0:25:52 > 0:25:55But I mean, literally, it's gone on to be a huge success.
0:25:55 > 0:25:57- Massive, yeah. - But of course, off the back of that,
0:25:57 > 0:25:58you've started, you're going
0:25:58 > 0:26:00to start in January, a tour as well, aren't you?
0:26:00 > 0:26:03Well, Erin and I are doing a tour called Cheek To Cheek.
0:26:03 > 0:26:05It's just Erin and I doing our thing, really.
0:26:05 > 0:26:07It's going to be a fabulous...
0:26:07 > 0:26:10I like to consider it to be a lush evening of wonderful orchestra.
0:26:10 > 0:26:13We've got this huge orchestra. Wonderful singers.
0:26:13 > 0:26:16It's going to be Erin and I dancing, and it's going to be a good night.
0:26:16 > 0:26:18We're looking forward to it enormously.
0:26:18 > 0:26:20- This is in January. - This is a tour all over the UK?
0:26:20 > 0:26:22Up and down, all over the UK.
0:26:22 > 0:26:24- It starts at the Barbican, then goes round the country.- Right.
0:26:24 > 0:26:27We're looking forward to that. The whole of January,
0:26:27 > 0:26:28that's going to be fun.
0:26:28 > 0:26:30It'll be us doing what we do, which we love.
0:26:30 > 0:26:32I'm going to run through what I've got in here.
0:26:32 > 0:26:34I have got the onion sauteing off with the green peppers,
0:26:34 > 0:26:36the tomatoes have gone in there.
0:26:36 > 0:26:38A touch of garlic. In we go with the egg now.
0:26:38 > 0:26:39Yes, I'm very excited about this,
0:26:39 > 0:26:41- because my mum's Spanish, of course.- Oh, is she?
0:26:41 > 0:26:43- So she... - I'd better put seasoning in, then.
0:26:43 > 0:26:44You'd better do your best here
0:26:44 > 0:26:46because I might have had a bit of this in my time.
0:26:46 > 0:26:48Might have had a bit of this. So, there you go.
0:26:48 > 0:26:52Do they normally scramble it or is it more of an omelette sort of thing?
0:26:52 > 0:26:55They... No, it doesn't really scramble, actually.
0:26:55 > 0:26:56It's more a set, sort of...
0:26:56 > 0:26:58Yeah, it's more set, the traditional Spanish omelette,
0:26:58 > 0:27:00- of course, is more set. - Yeah, that's that one.
0:27:00 > 0:27:02So that's what I'm going to do. Keep it nice and low.
0:27:02 > 0:27:05We've got some bread. We'll pop some bread onto the griddle,
0:27:05 > 0:27:07with some of this fantastic ham.
0:27:07 > 0:27:09Of course, you know, your mum's from Spain.
0:27:09 > 0:27:11This is some of the best ham you can possibly get.
0:27:11 > 0:27:13Well, I think it is the best ham you can possibly get.
0:27:13 > 0:27:14Pata negra, Iberico ham.
0:27:14 > 0:27:16Beats that Italian stuff.
0:27:16 > 0:27:17Well, I think so.
0:27:17 > 0:27:20because one thing that Spain and Portugal are famous for,
0:27:20 > 0:27:22of course, is pork. Love of pork.
0:27:22 > 0:27:25But we've got on here this lovely ham, which is bred on acorns.
0:27:25 > 0:27:28Try some of this, this Christmas, as well,
0:27:28 > 0:27:29but it's actually quite expensive.
0:27:29 > 0:27:31Use a little bit of that, crisp that up
0:27:31 > 0:27:33and we've got some bread over here.
0:27:33 > 0:27:35So, apart from that, I mentioned the fact...
0:27:35 > 0:27:37- The Hole In The Wall, as well. - Hole In The Wall, yeah.
0:27:37 > 0:27:39- I mean, it is hysterical. - They said to me at the time,
0:27:39 > 0:27:42"Would you come do a dance?" I said, "Yeah, we'd love to."
0:27:42 > 0:27:44They said, "Would you mind terribly
0:27:44 > 0:27:47"if you were to wear this tight, silver Lycra catsuit?"
0:27:47 > 0:27:49And I said, "Do you know what I do for a living?
0:27:49 > 0:27:52"Is any chance we could maybe sequin a sleeve or something?"
0:27:52 > 0:27:54- Sequin a sleeve. - But they weren't up for that.
0:27:54 > 0:27:56I was a bit disappointed, If I'm honest.
0:27:56 > 0:27:58So, yeah, it's just been great fun.
0:27:58 > 0:28:00It's just a great, fun thing to do.
0:28:00 > 0:28:02I mean, I'm having a ball, really.
0:28:02 > 0:28:03And then, and not just that.
0:28:03 > 0:28:05Especially with Goughy.
0:28:05 > 0:28:06Look at Goughy. He's twice the man
0:28:06 > 0:28:08we once knew, isn't he? Look at him.
0:28:08 > 0:28:09Lovely jubbly.
0:28:09 > 0:28:11But apart from that, obviously,
0:28:11 > 0:28:13you've got Step Up To The Plate, as well.
0:28:13 > 0:28:15- Well, that's been a joy. - Your own cooking show.
0:28:15 > 0:28:19- I can't believe this.- I tell you, that's been a complete joy to do.
0:28:19 > 0:28:22You guys... I say you guys - chefs.
0:28:22 > 0:28:25- You're so talented. I'm in awe.- Oh.
0:28:25 > 0:28:28And watching you guys do what you do is really, really wonderful.
0:28:28 > 0:28:31I've had a great time doing it, and the concept is wonderful.
0:28:31 > 0:28:33Taking three, sort of, amateur cooks,
0:28:33 > 0:28:35- and pitting them against you two pros.- Yeah.
0:28:35 > 0:28:38And you cooking dishes that you've never seen,
0:28:38 > 0:28:40and they come along with a menu, and then, of course,
0:28:40 > 0:28:42wonderful Loyd comes out and judges it.
0:28:42 > 0:28:44You get awfully grumpy when you get beaten,
0:28:44 > 0:28:45- don't you? It's quite funny.- Not me!
0:28:45 > 0:28:48- Not you, personally. - That's Mr Tanner. There we go.
0:28:48 > 0:28:50Mr Tanner. So just running through, quickly, I've got my...
0:28:50 > 0:28:53These smoked peppers are absolutely delicious as well.
0:28:53 > 0:28:55I think people should be buying a few more of these,
0:28:55 > 0:28:57- which, I think they're superb. - They are lovely.
0:28:57 > 0:28:59You know, they're wood-roasted.
0:28:59 > 0:29:01and actually a lot cheaper than doing them yourselves, I think,
0:29:01 > 0:29:03cos you get so much in a pot.
0:29:03 > 0:29:06Then what we've got is our lovely pata negra here.
0:29:06 > 0:29:10Now, like I said, the reason why this is special, it's bred on acorns,
0:29:10 > 0:29:13and it walks miles and miles and miles a day,
0:29:13 > 0:29:14so when you're actually buying it,
0:29:14 > 0:29:17from Spain, as well, they actually serve it at room temperature
0:29:17 > 0:29:19so they can slice it with a knife.
0:29:19 > 0:29:20It can't be sliced on a machine.
0:29:20 > 0:29:24And we've got our piperade, which is in here,
0:29:24 > 0:29:27which is this Spanish-style omelette, which I've got on there.
0:29:27 > 0:29:30Now, just to top this with the old red peppers.
0:29:30 > 0:29:33- Oh, look at that.- Over the top. - You could be a local.
0:29:33 > 0:29:35- You're doing a marvellous job. - I could be a local?
0:29:35 > 0:29:37My mum would be so pleased with you, I tell you.
0:29:37 > 0:29:39There you go. Bit of that over there.
0:29:39 > 0:29:41This is my type of Food Hell with the peppers.
0:29:41 > 0:29:43- This is your idea of Food Hell, is it?- Yeah, yeah. Oh!
0:29:43 > 0:29:47- Well, luckily it's not for you. - Exactly!
0:29:47 > 0:29:51And then we've got on here, we've got our nice, crispy bacon,
0:29:51 > 0:29:53which we just chop up as well,
0:29:53 > 0:29:55and then just sprinkle that Over the top.
0:29:55 > 0:29:57Oh, look at this exciting...
0:29:57 > 0:29:59That's a perfect lunch, isn't it? Dive into that.
0:29:59 > 0:30:01- Tell us what you think of that. - Look at... What a belter.
0:30:03 > 0:30:05Tell us what you think.
0:30:05 > 0:30:08Seeing as you are such an expert on Spanish food, come on.
0:30:09 > 0:30:12- This is...- You can say what you want. I won't be offended.- Oh...
0:30:13 > 0:30:15My mum would be so pleased.
0:30:15 > 0:30:16LAUGHTER
0:30:16 > 0:30:18- Well, best of luck with the tour. - Lovely.
0:30:23 > 0:30:26I think it's safe to say that that was one happy customer.
0:30:26 > 0:30:28You'll have to bring your mum next time, Anton.
0:30:28 > 0:30:31If you'd like to try cooking any of the studio recipes you've seen
0:30:31 > 0:30:33on today's show, all of those are just a click away
0:30:33 > 0:30:35at bbc.co.uk/recipes
0:30:35 > 0:30:38Today we're looking back at some of the tastiest treats
0:30:38 > 0:30:40from the Saturday Kitchen store cupboard.
0:30:40 > 0:30:43Now, she's the proud owner of a Michelin star,
0:30:43 > 0:30:46an MBE, as well as countless other awards.
0:30:46 > 0:30:49Yes, Angela Hartnett is certainly a woman at the top of her game.
0:30:49 > 0:30:52Here she is with a spectacular sharing dish,
0:30:52 > 0:30:56cote de boeuf with a gnocchi and wild mushroom bone marrow gratin.
0:30:56 > 0:30:58You're going to enjoy this!
0:30:58 > 0:31:01- It can only be the great Angela Hartnett.- So kind, so kind!
0:31:01 > 0:31:03- Great to have you on the show. Bigging you up.- I know.
0:31:03 > 0:31:05It's all going to go horribly wrong now!
0:31:05 > 0:31:08- It did in rehearsal, didn't it? - It did.
0:31:08 > 0:31:11We're going to do a fantastic cote de boeuf,
0:31:11 > 0:31:14beautiful piece of meat, with the lovely fat and layers through it.
0:31:14 > 0:31:16We are going to serve it with some cavolo nero.
0:31:16 > 0:31:18We're going to make our own gnocchi
0:31:18 > 0:31:20out of some cooked potato - baked potato - eggs and flour.
0:31:20 > 0:31:23- I like how you say "we".- "We" indeed! I always like to include you.
0:31:23 > 0:31:26A little bit of chervil and some wild mushrooms.
0:31:26 > 0:31:28And then we finish on top of the gnocchi...
0:31:28 > 0:31:31We grate down some brioche and we add some cooked bone marrow.
0:31:31 > 0:31:34- These lovely rich crumbs to go on top.- Fantastic.
0:31:34 > 0:31:36We'll get onto that in a minute, that bone marrow.
0:31:36 > 0:31:39- But on with the cote de boeuf first. Fantastic cut of meat.- Beautiful.
0:31:39 > 0:31:42It's basically your leg part of your meat
0:31:42 > 0:31:46with the thigh there. It is great, cos I think it's great for two.
0:31:46 > 0:31:49I know we say we could always eat one of these ourselves,
0:31:49 > 0:31:51but it's an absolutely beautiful cut.
0:31:51 > 0:31:53And we serve it in the restaurant. We do it for two people,
0:31:53 > 0:31:55on a lovely board, as we're going to show you now.
0:31:55 > 0:31:59So it looks fantastic and... Yeah, it's just tasty and tender.
0:31:59 > 0:32:04So the York & Albany, is that like...Italian food?
0:32:04 > 0:32:06Cos I know obviously that's in your blood, but...
0:32:06 > 0:32:09- Yeah.- A mixture of that and British food?- It's a bit of Italian.
0:32:09 > 0:32:12Colin is the head chef there and he does some amazing British food.
0:32:12 > 0:32:15This is actually, I've got to be honest, this is his sort of dish.
0:32:15 > 0:32:18We put it on the menu, we gave it the twist with the gnocchi.
0:32:18 > 0:32:22But because it's north...it's Camden, it's just by Regent's Park,
0:32:22 > 0:32:25we like it really local. So you sort of change the menu a lot
0:32:25 > 0:32:28cos you want regulars to be coming in all the time.
0:32:28 > 0:32:31- And that's the idea of it. It's brilliant.- I'm listening.- You are.
0:32:31 > 0:32:33You're just tucking in to the potato, aren't you?
0:32:33 > 0:32:36- Potato skins, they're just the best ever.- I know.
0:32:36 > 0:32:38We always make mashed potato with the actual skin in there.
0:32:38 > 0:32:40We put it all in together. It's beautiful.
0:32:40 > 0:32:43They're ready. I'll give you instructions to cook mushrooms.
0:32:43 > 0:32:44I'm going to turn the meat.
0:32:44 > 0:32:47Instructions on how to cook mushrooms? Thank you(!)
0:32:47 > 0:32:48Not HOW to. Come on.
0:32:48 > 0:32:51- Right, we've got some potato here. - Yeah, beautiful.
0:32:51 > 0:32:53So, gnocchi masterclass. There we go.
0:32:53 > 0:32:55Let's clear that board there.
0:32:55 > 0:32:59- What's the secret of good gnocchi? - One is to keep the potatoes hot.
0:32:59 > 0:33:01That's the crucial thing. Cos otherwise, if they go cold,
0:33:01 > 0:33:04they start to get very glutinous and rubbery and stuff.
0:33:04 > 0:33:08The other one is to make sure, you know, use the driest potatoes.
0:33:08 > 0:33:11We bake them in the oven, we bake them on salt,
0:33:11 > 0:33:12so that there is no...
0:33:12 > 0:33:13Need a little spoon there.
0:33:13 > 0:33:16So that they don't take any extra moisture,
0:33:16 > 0:33:19cos you want them nice and dry. So we put one egg yolk in there.
0:33:19 > 0:33:21- It crisps up the skin, doesn't it, when you put them on salt?- Yeah.
0:33:21 > 0:33:24You just test. I mean, one egg is enough for that amount.
0:33:24 > 0:33:26Add our flour there.
0:33:26 > 0:33:30I'm making a little roux here, just a little bit of butter and some flour.
0:33:30 > 0:33:31Yeah, perfect.
0:33:31 > 0:33:34We've got some milk here. Just infuse... What's in here?
0:33:34 > 0:33:36- A bit of onion? - A bit of thyme, a little onion.
0:33:36 > 0:33:39You can even put a little bit of clove if you want or something.
0:33:39 > 0:33:40It's a great little thing.
0:33:40 > 0:33:43Rosemary, if you feel like it. Garlic.
0:33:43 > 0:33:45I'm going to turn that a bit.
0:33:45 > 0:33:46Rinse the hands.
0:33:46 > 0:33:49Beautiful. Now we're going to roll out the gnocchi.
0:33:49 > 0:33:52- Do you want that in the oven? - Yeah, I think that can go in.
0:33:52 > 0:33:55That's perfect. We cook it for about eight to ten minutes -
0:33:55 > 0:33:56depends how much you want it cooked,
0:33:56 > 0:33:59whether you want it well done. and all the rest of it.
0:33:59 > 0:34:02Straight in there. So that's 200 degrees, something like that?
0:34:02 > 0:34:04200 degrees, yes, for about 8 to 12 minutes,
0:34:04 > 0:34:08obviously depending how much you want it done.
0:34:08 > 0:34:09Now, the idea, just run past this...
0:34:09 > 0:34:12- We've got mushrooms going in the gnocchi as well.- Yeah.
0:34:12 > 0:34:14But we've got in here a bit of bechamel.
0:34:14 > 0:34:17- That'll be the sauce for our gnocchi? - Basically, what we're going to do
0:34:17 > 0:34:19is add the bechamel to our gnocchi once we've blanched them.
0:34:19 > 0:34:23Add the mushrooms. Put them all in a little gratin bowl there.
0:34:23 > 0:34:25And then put the breadcrumbs on top.
0:34:25 > 0:34:28And then we serve them on the side.
0:34:28 > 0:34:29- Right.- So they have that nice...
0:34:29 > 0:34:31Then we've got little gnocchi like this.
0:34:31 > 0:34:34So last time you were on... You were on several times.
0:34:34 > 0:34:37- But...America, Florida? - Yes. We opened in Florida.
0:34:37 > 0:34:39- How is that going? - Er, yeah, it's OK at the moment.
0:34:39 > 0:34:41It's been tough, because, obviously, the recession -
0:34:41 > 0:34:43it's in a big hotel and all the rest of it.
0:34:43 > 0:34:46And then we opened Murano in August,
0:34:46 > 0:34:48and then we opened York & Albany the September,
0:34:48 > 0:34:51then I had a nervous breakdown in October!
0:34:51 > 0:34:54It was just like, "What the hell? Where are we going?"
0:34:54 > 0:34:56And what's Christmas going to bring you? Day off?
0:34:56 > 0:34:58No, Christmas, we're open. Murano is closed.
0:34:58 > 0:35:01We open York & Albany, because it's a hotel, obviously.
0:35:01 > 0:35:04We've got about 200 there Christmas Day, including my family.
0:35:04 > 0:35:07So it's easy. I don't mind Christmas working.
0:35:07 > 0:35:08And we've got all the guys working.
0:35:08 > 0:35:11- But it's going to be open all day? - All day. We don't close it.
0:35:11 > 0:35:14We did that a few years, where you close the place.
0:35:14 > 0:35:16But at three o'clock, no-one wants to go.
0:35:16 > 0:35:18So we basically do three, four sittings,
0:35:18 > 0:35:19which is much better, I think.
0:35:19 > 0:35:22So we're going to put these in the water, blanch them off?
0:35:22 > 0:35:25- Turkey, turkey and more turkey? - Lots of turkey.
0:35:25 > 0:35:27The gnocchi, so simple to make. You don't need to freeze these.
0:35:27 > 0:35:30- You pop them in the fridge, of course.- Straight in.
0:35:30 > 0:35:33We're going to drain them off. Get rid of the rest of that.
0:35:33 > 0:35:34That's done.
0:35:34 > 0:35:37So when they're cooked, that's when they float to the top, is that right?
0:35:37 > 0:35:40Float to the top. We're going to drain them into this water here.
0:35:40 > 0:35:42They're coming up here.
0:35:42 > 0:35:43Mushrooms are not far off.
0:35:43 > 0:35:46And we're going to literally mix our mushrooms with our bechamel,
0:35:46 > 0:35:48put it all in that little tin, and ready to go.
0:35:48 > 0:35:51I mentioned cavolo nero, which we've got in here.
0:35:51 > 0:35:53- And chervil chopped as well, please. - Yeah, no problem.
0:35:53 > 0:35:55Anything else you want doing?
0:35:55 > 0:35:57No, I'm going to go and get a drink, sit down!
0:35:57 > 0:36:00Catch up with Ronni and everyone. It will be great.
0:36:00 > 0:36:02But black cabbage. It's...
0:36:02 > 0:36:06- It is produced July-October time. - Yeah.- Famous cabbage from Italy.
0:36:06 > 0:36:08But we can grow it a lot really well in the UK.
0:36:08 > 0:36:10Loads of people grow it here, who do it amazingly.
0:36:10 > 0:36:12- You were saying you've got it in your garden.- I do.
0:36:12 > 0:36:15Skye does it at Petersham Nurseries. She's got the amazing stuff there.
0:36:15 > 0:36:19It's fantastic. And we do it with a few little shallots.
0:36:19 > 0:36:21Just saute it down.
0:36:21 > 0:36:24You don't have to make it too complicated. It's so easy.
0:36:24 > 0:36:26A little bit of butter, no need to boil it.
0:36:26 > 0:36:27Just butter and a bit of water.
0:36:27 > 0:36:29It's a tougher version of spinach, in a way.
0:36:29 > 0:36:32So you just cook it that little bit longer.
0:36:32 > 0:36:34- Take these gnocchi out. - There you go.
0:36:34 > 0:36:37- That's it.- So they literally only want about a minute?
0:36:37 > 0:36:39Go on. Perfect, like that. So we're going to mix those.
0:36:39 > 0:36:42- How's our little bechamel? Is that all ready?- That's ready.
0:36:42 > 0:36:44Take the mushrooms, mix those in there.
0:36:46 > 0:36:48I'll do the chervil, James.
0:36:48 > 0:36:51- I'll do the chervil!- No, no. - I'll do the chervil! Give it here!
0:36:51 > 0:36:54I love it. I think that's why I'm a chef.
0:36:54 > 0:36:57I just love commanding loads of blokes, telling them what to do.
0:36:57 > 0:37:00- Chervil, in there. Next. - Too late for a change of career.
0:37:00 > 0:37:02I know. Too late now. There we go.
0:37:02 > 0:37:03Little bit of that in there.
0:37:03 > 0:37:05I'll put a little bit of this water in.
0:37:05 > 0:37:08It's so simple to cook cavolo nero. A bit of butter, some water.
0:37:08 > 0:37:10It's how we cooked it before on the show.
0:37:10 > 0:37:13These shallots have gone in. And just sweat that down.
0:37:13 > 0:37:14That's it. What we've done,
0:37:14 > 0:37:17we've put it in a nice gratin dish here with the bechamel and gnocchi.
0:37:17 > 0:37:20- Put all these breadcrumbs on top. - Now, explain what this is.
0:37:20 > 0:37:23- Oh, yes, a little secret.- Go on.
0:37:23 > 0:37:25What we've got here is beautiful bone marrow.
0:37:25 > 0:37:26So we roast that in the oven,
0:37:26 > 0:37:29then you take all the centre out, which is your marrow bit.
0:37:29 > 0:37:32Saute that down with some breadcrumbs, which are brioche,
0:37:32 > 0:37:33so they're full of butter as well.
0:37:33 > 0:37:35You've got the butter from the brioche,
0:37:35 > 0:37:37you've got the lovely bone marrow.
0:37:37 > 0:37:39Add a little bit more butter and then basically let them dry out.
0:37:39 > 0:37:41And they give this great crust on top.
0:37:41 > 0:37:44You want that in the oven as well? I might as well put that in as well!
0:37:44 > 0:37:45Thank you, James.
0:37:45 > 0:37:48All today's studio recipes, including this one from Angela,
0:37:48 > 0:37:51are on our website. Go to bbc.co.uk/Saturday Kitchen
0:37:51 > 0:37:55You'll find dishes from our previous shows on bbc.co.uk/recipes
0:37:55 > 0:37:59So just under the grill. They'll nicely brown off like that.
0:37:59 > 0:38:01- Beautiful. - I haven't seasoned that, Angela.
0:38:01 > 0:38:03- OK, I'll put a little bit of salt. - There you go.
0:38:03 > 0:38:05- Staff! What's going on?- Staff...
0:38:05 > 0:38:08The staff these days! I don't know.
0:38:08 > 0:38:11You've been busy. Crikey! Up and down the M4 or whatever.
0:38:11 > 0:38:14- There you go.- Right, we're going to add our cavolo nero there.
0:38:14 > 0:38:16So we do it real family style. I totally agree with Stefan.
0:38:16 > 0:38:20Whack it all in the centre of the table, let everyone help themselves.
0:38:20 > 0:38:23- On my old granny's chopping board. - Your old granny's chopping board.
0:38:23 > 0:38:25I hope she approves.
0:38:25 > 0:38:27Thank you, my love.
0:38:27 > 0:38:29Let's get that out of the way, actually.
0:38:29 > 0:38:33If she's looking down from above, she'd say, "That's still mooing."
0:38:33 > 0:38:35Is she like my mum? My mum is like that.
0:38:35 > 0:38:38- "You never cook your meat long enough, Angela."- Exactly.
0:38:38 > 0:38:40Thanks, Mum. I've got a star behind my name,
0:38:40 > 0:38:42but, no, you tell me(!)
0:38:42 > 0:38:43And then a little bit of salt there.
0:38:43 > 0:38:46She's going to kill me afterwards for saying that.
0:38:46 > 0:38:47Do you know what, that looks fantastic.
0:38:47 > 0:38:50- I'll bring that over there. - Credit to Colin. It's his dish.
0:38:50 > 0:38:53- But it is great. I love it. - So remind us what that is again.
0:38:53 > 0:38:56So you've got beautiful cote de boeuf with gratinated gnocchi
0:38:56 > 0:38:59and bone marrow, cavolo nero and shallots.
0:38:59 > 0:39:01- How wonderful is that!- Thank you.
0:39:06 > 0:39:08And I didn't do anything. There you go.
0:39:08 > 0:39:10- No, not so many pans. - I didn't do anything.
0:39:10 > 0:39:12There you go. Right.
0:39:12 > 0:39:14Do you know what, I'm fascinated by you chefs.
0:39:14 > 0:39:18Everything... Like your gnocchi is perfect little concentric circles.
0:39:18 > 0:39:21- Everything I cook... - It wasn't in rehearsal!
0:39:21 > 0:39:24I did some baking with my little girl the other day,
0:39:24 > 0:39:28and I sort of baked this batch of mutant cupcakes
0:39:28 > 0:39:31that were sort of crawling out of the cases,
0:39:31 > 0:39:34like they were something out of a 1950s science fiction film.
0:39:34 > 0:39:36And she's just staring at me and looking at them,
0:39:36 > 0:39:38and she goes, "Mummy, should we ice them now?"
0:39:38 > 0:39:40And I'm realising that she was looking at me
0:39:40 > 0:39:42as some sort of role model, and I go,
0:39:42 > 0:39:46"Darling, I don't think we should take this any further.
0:39:46 > 0:39:47"Chocolate crispies?"
0:39:47 > 0:39:49Chocolate crispies. Dive into that.
0:39:49 > 0:39:52- No, I'm always the first to dive. - Dive in. Tell us what you think.
0:39:52 > 0:39:54This looks just so gorgeous.
0:39:54 > 0:39:56You've used wild mushrooms for that. You could...
0:39:56 > 0:39:58Are there other things you could put in?
0:39:58 > 0:40:01You could take the wild mushrooms out, you could put pork in there.
0:40:01 > 0:40:03You don't have to use beef. You could use a nice cut...
0:40:03 > 0:40:07- You know, veal... You could use a pork chop.- Exactly.- So it's great.
0:40:07 > 0:40:09- What do you reckon?- You could have the mushroom bit by itself.
0:40:09 > 0:40:12Take out the bone marrow and then it's vegetarian.
0:40:12 > 0:40:14- Happy with that?- Lovely. - Absolutely happy.
0:40:19 > 0:40:21Sensational, Angela. Now, I know it's for sharing,
0:40:21 > 0:40:24but I could quite happily have that all to myself.
0:40:24 > 0:40:28Now it's time for the charismatic, late, great Mr Keith Floyd.
0:40:28 > 0:40:32Today he's in the Perigord region of France, fishing on the Dordogne.
0:40:32 > 0:40:34Take it away, fella!
0:41:13 > 0:41:14BELL RINGS
0:41:16 > 0:41:18HIGHER-PITCHED BELL RINGS
0:41:19 > 0:41:21STILL HIGHER PITCHED BELL RINGS
0:41:21 > 0:41:25ZEN MUSIC BEGINS WITH RINGING BELLS
0:41:57 > 0:41:58Sorry about this,
0:41:58 > 0:42:00but this is the bit where Clive tries to win a few prizes
0:42:00 > 0:42:02for really evocative photography
0:42:02 > 0:42:04and the director likes to do the travelogue-y bit.
0:42:04 > 0:42:06They're very keen on all this round in the Dordogne,
0:42:06 > 0:42:08because they reckon it was the birthplace of man.
0:42:08 > 0:42:12In fact, just a few kilometres away, there are caves with prehistoric drawings.
0:42:12 > 0:42:14Happily, they were shut while we were there filming,
0:42:14 > 0:42:17otherwise we'd be down scrabbling around in the dark,
0:42:17 > 0:42:19looking at little oxes and wood fires and things.
0:42:19 > 0:42:21Anyway, jokes apart, this river is very important.
0:42:21 > 0:42:23This old boy here, Monsieur Pelican,
0:42:23 > 0:42:25because of his great big nose,
0:42:25 > 0:42:28claims he's been fishing on it, oh, since the time of Jesus Christ.
0:42:28 > 0:42:31They exaggerate a slight bit, of course.
0:42:31 > 0:42:34However, for Monsieur Pelican, the Dordogne is the river of life.
0:42:34 > 0:42:38He fishes not for fun, but for his very livelihood.
0:42:38 > 0:42:40HE LAUGHS
0:42:41 > 0:42:43HE SPEAKS FRENCH
0:42:48 > 0:42:51Donne un poisson a un homme,
0:42:51 > 0:42:52il vit un jour.
0:42:54 > 0:42:56Apprends-lui a pecher,
0:42:56 > 0:42:58il vit toute sa vie.
0:42:58 > 0:43:00Tout les temps.
0:43:00 > 0:43:03Des qu'il sait pecher.
0:43:03 > 0:43:05Il nourrit sa famille.
0:43:11 > 0:43:13Right on, Monsieur Le Pelican. Brilliant philosophy.
0:43:13 > 0:43:15Brilliant bloke, for that matter.
0:43:15 > 0:43:17Trouble is, though, after 8.30 in the morning,
0:43:17 > 0:43:20he has to share his beloved river with allcomers.
0:43:20 > 0:43:22He really lives off this river.
0:43:22 > 0:43:25He has been doing it for 40 years.
0:43:25 > 0:43:29And his parents have been doing it since the birth of Jesus,
0:43:29 > 0:43:30he said earlier on.
0:43:30 > 0:43:32Like all fishermen, he's a good fibber.
0:43:32 > 0:43:34THEY SPEAK FRENCH
0:43:43 > 0:43:46They call that the partridge of the river. It's very...
0:43:46 > 0:43:48MONSIEUR PELICAN SPEAKS FRENCH
0:43:48 > 0:43:51Partridge of the river. He does go on a bit, this chap.
0:43:54 > 0:43:58They catch the lot here - tench, roach, bream, pike, perch, chub...
0:43:58 > 0:44:01wop-bop-a-loo-bam! I'm sorry, I got quite carried away there.
0:44:01 > 0:44:04But look at that, it would give any self-respecting section
0:44:04 > 0:44:07of a British angling club absolute apoplexy
0:44:07 > 0:44:10to see all that lot netted out of the river.
0:44:10 > 0:44:12This is strange for me, you know, very strange.
0:44:12 > 0:44:1530 years ago, I caught my first ever perch.
0:44:15 > 0:44:18It happened to be the day I also forgot to bring my sandwiches
0:44:18 > 0:44:21and I was forced to cook my perch myself - the only way I could eat.
0:44:21 > 0:44:24And I, too, cooked it as I am today, over a little wood fire.
0:44:24 > 0:44:25It was absolutely wonderful.
0:44:25 > 0:44:28That was when I got the whole bit about fishing and eating.
0:44:28 > 0:44:31And now here I am having a really wonderful time,
0:44:31 > 0:44:33grown up, rich and terribly famous!
0:44:33 > 0:44:35KEITH SPEAKS ROUGH FRENCH
0:44:35 > 0:44:38J'espere que vous aimerez la petite perche qu j'avais cuit pour vous...
0:44:38 > 0:44:41Il fait que vous le goutez et me dites si c'est bon ou si c'est...
0:44:41 > 0:44:43Avec plaisir, oui.
0:44:43 > 0:44:44Avec plaisir.
0:44:44 > 0:44:46You won't get fish any fresher than that,
0:44:46 > 0:44:49but these guys, who, they said, have been fishing since
0:44:49 > 0:44:52before the birth of Jesus Christ, must know a thing or two about it.
0:44:52 > 0:44:53- Merci.- So we shall see.
0:44:53 > 0:44:55I expect about ten out of ten for this!
0:44:57 > 0:44:58Ca peut aller?
0:44:58 > 0:45:00Excellent, excellent. Bien cuit.
0:45:02 > 0:45:04- Tres bon, excellent.- C'est bon? - Tres bon. Bien cuit.
0:45:04 > 0:45:06Et Monsieur le Pelican, comment vous trouvez...
0:45:06 > 0:45:08Je vais voir ca...
0:45:08 > 0:45:11Moi, un poisson pour moi, c'est sacre. Il faut y aller doucement.
0:45:11 > 0:45:14Oui. It's a sacred thing for him. You don't just rush into it.
0:45:14 > 0:45:17Il est tres bien, il est excellent.
0:45:17 > 0:45:19C'est un des meilleurs que je mange.
0:45:31 > 0:45:33# If you want fish sur the table
0:45:33 > 0:45:35# Roach or carp or barbel
0:45:35 > 0:45:38# First you have to check that you have cast your net
0:45:38 > 0:45:41# And then you pull them out the river
0:45:41 > 0:45:43# See what they deliver
0:45:43 > 0:45:46# Chub or pike or bream from out the stream, oh! #
0:45:46 > 0:45:49They're a bit like whitebait, but they're freshwater fishes.
0:45:49 > 0:45:52They are very popular with the people who live along the banks of the Dordogne.
0:45:52 > 0:45:54They're very simple to do.
0:45:54 > 0:45:56They've been cleaned by just squeezing out the inside,
0:45:56 > 0:45:58cos you don't want those nasty bits.
0:45:58 > 0:46:00And the very first thing you do is soak them in milk
0:46:00 > 0:46:03just for a few moments. Like that.
0:46:03 > 0:46:06That enables the flour, which I'm going to dredge them in,
0:46:06 > 0:46:08to stick to them so that when they get put into the hot fat,
0:46:08 > 0:46:10they will be golden brown.
0:46:10 > 0:46:13And the question of the hot fat - quick test here, Clive.
0:46:13 > 0:46:15That's it. Bung a piece of...
0:46:15 > 0:46:18A little piece of bread in. If it turns gold immediately,
0:46:18 > 0:46:21the fat is ready to fry with. So that's all ready to go.
0:46:21 > 0:46:24All I now need to do is get a few of these, shake off the...
0:46:24 > 0:46:27I'm not going to cook them all, because I haven't enough fat.
0:46:27 > 0:46:30Shake off the excess milk, dredge them in flour
0:46:30 > 0:46:33then shake off the flour like that.
0:46:33 > 0:46:37And I'll do that by putting them into here. OK.
0:46:37 > 0:46:39Shake off all the flour,
0:46:39 > 0:46:42then they've got to be salt-and-peppered very quickly.
0:46:44 > 0:46:46Shake it around again.
0:46:46 > 0:46:47And then just dropped into there.
0:46:47 > 0:46:50While those are frying...
0:46:50 > 0:46:51Clive, if you'd like to come back.
0:46:51 > 0:46:54What is a great favourite here is to serve it with a persillade,
0:46:54 > 0:46:56which is a piece of garlic
0:46:56 > 0:46:58very finely chopped like that,
0:46:58 > 0:47:00and some parsley.
0:47:00 > 0:47:02And you just chop it all up
0:47:02 > 0:47:04as fine as you possibly can.
0:47:04 > 0:47:07Always use a knife with a rounded edge.
0:47:09 > 0:47:11There we are. I like showing off like that.
0:47:11 > 0:47:14But do be careful of your fingers if you can't do it as fast as I.
0:47:14 > 0:47:16Right, I should think they will be about ready.
0:47:16 > 0:47:18I'll just test one to see.
0:47:18 > 0:47:20Absolutely fabulous.
0:47:20 > 0:47:22Um... Ah.
0:47:23 > 0:47:26There's only one person who is going to tell me if this is any good.
0:47:26 > 0:47:28Monsieur Pelican.
0:47:28 > 0:47:30- Pas assez cuit. - They're not cooked enough.
0:47:30 > 0:47:33We've got to keep them in longer. They are not golden brown enough.
0:47:33 > 0:47:35We've got to have these things exactly right.
0:47:35 > 0:47:38Monsieur Le Pelican also like to add a good dollop of duck oil
0:47:38 > 0:47:42or goose fat into his ordinary cooking oil to enrich it even more.
0:47:42 > 0:47:44And also he says you never cook these
0:47:44 > 0:47:47in the same oil more than once. Always use fresh oil.
0:47:47 > 0:47:48Ca va?
0:47:49 > 0:47:51Bon.
0:47:51 > 0:47:53We put them on there like that?
0:47:53 > 0:47:55- Parfait.- Parfait? He says they're perfect.
0:47:55 > 0:47:57Then we put the persillade over like that.
0:47:57 > 0:48:00- Voila.- OK?- Voila.
0:48:00 > 0:48:01Un peu de sel.
0:48:01 > 0:48:04- Et vous aimez beaucoup de poivre? - Oui.
0:48:04 > 0:48:06Lots of pepper.
0:48:06 > 0:48:08Ca va comme ca?
0:48:08 > 0:48:09Oui. Voila. Parfait.
0:48:18 > 0:48:20OK?
0:48:20 > 0:48:22C'est l'or de la Dordogne.
0:48:22 > 0:48:24L'or de la Dordogne.
0:48:24 > 0:48:27That's the gold of the Dordogne. That is the best of the catch.
0:48:27 > 0:48:29It's what everybody round here really loves.
0:48:31 > 0:48:33BRASS BAND PLAYS
0:48:50 > 0:48:53Oh, good, here's another one of me and Bernard,
0:48:53 > 0:48:55this time getting in with the in crowd.
0:48:55 > 0:48:57These chaps in gold robes are celebrating
0:48:57 > 0:48:58the Bergerac Wine Festival.
0:48:58 > 0:49:01It's a place for fun and serious business,
0:49:01 > 0:49:04but above all, it's a place to appreciate wines.
0:49:04 > 0:49:07It doesn't matter whether you drive a tractor or own a vineyard,
0:49:07 > 0:49:09here, your opinion is sought and respected.
0:49:09 > 0:49:12Although wine is a very serious business,
0:49:12 > 0:49:14happily it knows no social boundaries,
0:49:14 > 0:49:16and, much more important as far as I'm concerned,
0:49:16 > 0:49:20Bernard has been fixing again, and I'm going to get one of those medals
0:49:20 > 0:49:21these guys from the Star Chamber,
0:49:21 > 0:49:24or wherever they come from, are wearing.
0:49:24 > 0:49:27Naturally, these great honours aren't bestowed on any old body.
0:49:27 > 0:49:29You've really got to know what you're talking about.
0:49:29 > 0:49:31So I, of course, went on a crash course
0:49:31 > 0:49:33of Bordeaux and Bergerac wines.
0:49:33 > 0:49:35Now, are you sitting comfortably? Cos this is what you need to know.
0:49:35 > 0:49:38- PAGES RUSTLE - First of all, turn a few pages
0:49:38 > 0:49:40in Hugh Johnson's Pocket Wine Guide.
0:49:40 > 0:49:43"Beaumes de Venise, Beaumes... Bergerac"!
0:49:43 > 0:49:44Here we are, Bergerac.
0:49:44 > 0:49:47"Dordogne. R or W. SW or DR.
0:49:47 > 0:49:51"Two stars, '82. '83. '84. W. '85.
0:49:51 > 0:49:54"Lightweight, often tasty Bordeaux-style wine.
0:49:54 > 0:49:56"Drink young, the white very young."
0:49:56 > 0:49:57Got all that?
0:49:57 > 0:50:00THEY SPEAK FRENCH
0:50:09 > 0:50:12All this drinking, all this tasting, and I don't get to get any!
0:50:12 > 0:50:14It's a bit grim.
0:50:14 > 0:50:17I was invited here to be enthroned by knights in robes
0:50:17 > 0:50:18in chapels and things like that.
0:50:18 > 0:50:21I've got to pass an exam before they'll let me downstairs
0:50:21 > 0:50:23to the enthroning room. It's absolutely terrifying.
0:50:23 > 0:50:25I'm going to have a quick snifter here.
0:50:25 > 0:50:28It's a Pecharmant, it's a very, very good wine.
0:50:28 > 0:50:30But they asked me all these leading questions.
0:50:30 > 0:50:31I don't really know the answers!
0:50:31 > 0:50:34Excuse me, I'm going back to fill in part two, in my own time,
0:50:34 > 0:50:37one side of the paper at a time, in my own writing.
0:50:38 > 0:50:42# Chevaliers
0:50:42 > 0:50:46# De Bergerac
0:50:48 > 0:50:51# With your robes
0:50:51 > 0:50:54# Upon your back
0:50:57 > 0:51:02# But did not it
0:51:04 > 0:51:07# Make me feel
0:51:08 > 0:51:11# A proper twit. #
0:51:13 > 0:51:16THEY SPEAK AND REPLY IN FRENCH
0:51:25 > 0:51:27These guys really know how to lay on a ceremony, don't they?
0:51:27 > 0:51:30I'm trembling in honour here. Almost in panic.
0:51:30 > 0:51:33In fact, it is even more important than when I got commissioned,
0:51:33 > 0:51:36or even got selected for the second XV. Or even getting my O-levels.
0:51:36 > 0:51:37This is amazing!
0:51:37 > 0:51:41Look at that. The final result of hours of really intense study.
0:51:41 > 0:51:44Consulat du Wine de Bergerac. That's me. There's my name, look.
0:51:44 > 0:51:46Keith Floyd. And all those very important signatures
0:51:46 > 0:51:50prove the fact that I slipped a couple down while I was over there.
0:51:50 > 0:51:52I think more people ought to get medals.
0:51:52 > 0:51:53It would be a happier place.
0:51:53 > 0:51:56If you mended the gas meter, you get a medal.
0:51:56 > 0:51:58Drive a bus well, you get a medal.
0:51:58 > 0:52:00Oh, I'm not too sure about that bit!
0:52:01 > 0:52:03We've had a lot of fun. We've shown you the Perigord,
0:52:03 > 0:52:05we've shown you the simple peasant dishes.
0:52:05 > 0:52:06It is a cookery programme,
0:52:06 > 0:52:09so I thought we ought to have a really good sequence
0:52:09 > 0:52:11where a splendid, exotic dish
0:52:11 > 0:52:13like chicken stewed with freshwater crayfish
0:52:13 > 0:52:15is prepared for you by a master.
0:52:15 > 0:52:18And I'm going to write a little commentary now.
0:52:18 > 0:52:21But, David, you're the blinking director. How do I deal with this?
0:52:21 > 0:52:24You should say what he's actually cutting up at the moment.
0:52:24 > 0:52:26Right, he's got to start by chopping the onions.
0:52:26 > 0:52:29By the way, this was a very, very difficult bit,
0:52:29 > 0:52:31because the atmosphere was so tense.
0:52:31 > 0:52:34You could cut the whole thing with a blinking knife, actually.
0:52:34 > 0:52:36The director didn't like the cook very much,
0:52:36 > 0:52:38the cook resented the film crew being in there,
0:52:38 > 0:52:39interrupting the normal day of work.
0:52:39 > 0:52:41First of all,
0:52:41 > 0:52:45he takes the shells off some pre-boiled freshwater crayfishes.
0:52:45 > 0:52:49- He was very miserable, wasn't he? - He was very unhappy.- Very miserable.
0:52:49 > 0:52:53Crushing those up. He has saved the tails for later on.
0:52:53 > 0:52:54What do I do now?
0:52:54 > 0:52:57You talk about him moving the chicken breasts
0:52:57 > 0:52:59into that little bowl.
0:52:59 > 0:53:01I would have thought the pictures were self-explanatory.
0:53:01 > 0:53:02He just put something in there.
0:53:02 > 0:53:05We're not quite sure what he is putting in.
0:53:05 > 0:53:06He's put shallots into the pan,
0:53:06 > 0:53:10the same pan in which he fried the butter - fried the chicken. Sorry.
0:53:10 > 0:53:12Now he has got to add -
0:53:12 > 0:53:15I know he has got to add - some tomato finely chopped up
0:53:15 > 0:53:18and the ecrevisse shells, which he's already crushed, right?
0:53:18 > 0:53:22Absolutely. There's the tomato there. We see the tomato there.
0:53:22 > 0:53:23Bubbling up quite nicely, I think.
0:53:23 > 0:53:25Then the shells go in.
0:53:25 > 0:53:29Then he has got to add a bit of saffron. Very expensive, saffron.
0:53:29 > 0:53:31I think he'll probably do that in a minute and get round to that.
0:53:33 > 0:53:38- You can see he is quite miserable, can't you, in that shot there?- Yes.
0:53:39 > 0:53:42That's the saffron going in.
0:53:42 > 0:53:45Why do they get so upset about it? I mean, we're quite polite to them.
0:53:45 > 0:53:48- You're terribly polite, terribly polite.- Chicken back in now.
0:53:48 > 0:53:53So the chicken gets the flavour of the saffron and the crayfish shells
0:53:53 > 0:53:55and the little bits of onion and tomato.
0:53:55 > 0:53:57This is an important bit here.
0:53:57 > 0:53:59This is the fumet de volaille.
0:53:59 > 0:54:02It's a very, very reduced chicken stock
0:54:02 > 0:54:04and you mustn't use gravy ganules to...
0:54:04 > 0:54:06Gravy ganules?
0:54:06 > 0:54:09Sorry. Gravy GRANULES.
0:54:09 > 0:54:11THEY LAUGH
0:54:11 > 0:54:12It's bubbling up quite nicely.
0:54:12 > 0:54:15That now simmers away for about ten minutes or so.
0:54:15 > 0:54:17Oh, look, another BBC lid.
0:54:17 > 0:54:18Frying pan, actually.
0:54:18 > 0:54:19Into the oven for about ten minutes
0:54:19 > 0:54:22for the chicken to absorb the flavours of the ecrevisse.
0:54:22 > 0:54:24- SONG BEGINS - Oops, here's a witty bit!
0:54:24 > 0:54:26# Here we sit for a bit
0:54:26 > 0:54:28# Magnifique, c'est si bon
0:54:28 > 0:54:30# Et how long is this song
0:54:30 > 0:54:32# Well, they reckon 60 seconds
0:54:32 > 0:54:34# Killing time with this rhyme
0:54:34 > 0:54:36# Now it's back where we belong! #
0:54:37 > 0:54:39Right, the chicken is out now.
0:54:39 > 0:54:42It's been stewed in the stock and the shellfish.
0:54:44 > 0:54:47And all we've got to do is reduce that sauce a little bit further
0:54:47 > 0:54:50and strain it, get rid of the crayfish shells.
0:54:50 > 0:54:52Thicken it with butter. I wish he'd hurry up a bit.
0:54:52 > 0:54:54I'm sure he was deliberately going slow that day.
0:54:56 > 0:55:00- The lighting man nearly bopped him, you know.- I know!
0:55:00 > 0:55:02- Kept tripping over the lamps. - You've got to keep up.
0:55:02 > 0:55:04Sorry. Now he has strained the sauce.
0:55:04 > 0:55:07He is now going to thicken that and enrich it with a knob of butter,
0:55:07 > 0:55:08which you should whisk in,
0:55:08 > 0:55:11but this guy is so laid back he just shakes it on the stove.
0:55:11 > 0:55:17But first he is going to decorate the dish with the boiled crayfish.
0:55:17 > 0:55:19Notice the shells have been taken off the tail
0:55:19 > 0:55:22so you can eat the chicken... So you can eat the meat very easily.
0:55:24 > 0:55:27- And a bit of butter going in there. - Yeah.
0:55:29 > 0:55:30Bit of sweat going in there.
0:55:30 > 0:55:32Bit of sweat. He looks so unhappy.
0:55:35 > 0:55:37Oh, dear. It's funny, but he's a brilliant cook.
0:55:37 > 0:55:39That's the whole point.
0:55:39 > 0:55:41I'm glad this sequence is coming to an end, actually.
0:55:41 > 0:55:44- I think it does go on a bit, don't you?- It's a bit too long.
0:55:44 > 0:55:45It's very difficult to write
0:55:45 > 0:55:47- a commentary for such a thing.- Yes.
0:55:47 > 0:55:50- Well, you haven't, have you? - I haven't written it, no!
0:55:50 > 0:55:51Anyway, I think it's the next bit
0:55:51 > 0:55:53with the hotel owner coming up fairly soon.
0:55:53 > 0:55:56He is quite philosophical about Perigord.
0:55:56 > 0:55:58MAN SPEAKS FRENCH
0:55:58 > 0:56:00C'est incroyable, ca.
0:56:00 > 0:56:05Ici, c'est la ou toute la societe,
0:56:05 > 0:56:07toute la civilisation demarrent de notre pays.
0:56:07 > 0:56:11Alors, moi, quelquefois, je peux aller voir ce qui c'est passe,
0:56:11 > 0:56:13mais je suis condamne a revenir en Perigord,
0:56:13 > 0:56:17parce que j'ai tout en Perigord - j'ai la douceur de vivre,
0:56:17 > 0:56:21j'ai le climat, j'ai la qualite des produits,
0:56:21 > 0:56:22je suis heureux.
0:56:24 > 0:56:27He's a very happy man. He said, "Why do I love Perigord?
0:56:27 > 0:56:30"Why do I love Perigord?" He said, "It's the birthplace of humanity.
0:56:30 > 0:56:32"It's the birthplace of Western art.
0:56:32 > 0:56:34"I go to other places just for curiosity.
0:56:34 > 0:56:38"But I am condemned to stay in this wonderful place," he says,
0:56:38 > 0:56:40"the birthplace of humanity."
0:56:58 > 0:56:59Thanks for that, Keith.
0:56:59 > 0:57:03The scenery, food and wine, for that matter, looked fantastic.
0:57:03 > 0:57:06As ever on Best Bites, we're looking back at some of the best recipes
0:57:06 > 0:57:08from the Saturday Kitchen library.
0:57:08 > 0:57:10Still to come on today's Best Bites,
0:57:10 > 0:57:12Adam Byatt faces Raymond Blanc
0:57:12 > 0:57:14for his first attempt at the Omelette Challenge.
0:57:14 > 0:57:17See how they both got on in just a few minutes.
0:57:17 > 0:57:19The king of spice, Vivek Singh,
0:57:19 > 0:57:21treats us to a tandoori breast of pigeon.
0:57:21 > 0:57:24He marinates the pigeon before cooking it in a tandoori oven
0:57:24 > 0:57:27and serving it with home-made naan bread.
0:57:27 > 0:57:29And Lesley Garrett faces her Food Heaven or Food Hell.
0:57:29 > 0:57:31Would she get her Food Heaven,
0:57:31 > 0:57:33pan-fried mackerel with gooseberry sauce
0:57:33 > 0:57:35new potatoes and salad leaves?
0:57:35 > 0:57:37Or would she get her dreaded Food Hell,
0:57:37 > 0:57:39fig and chocolate tart with raspberry sauce
0:57:39 > 0:57:41and a white chocolate ice cream?
0:57:41 > 0:57:44You can find out what she gets to eat at the end of the show.
0:57:44 > 0:57:47Now, I was particularly excited when Vivek Singh came in to cook
0:57:47 > 0:57:50this next dish, not just because his food is fantastic,
0:57:50 > 0:57:54but for this recipe we had to have our very own tandoori oven
0:57:54 > 0:57:56specially brought in.
0:57:56 > 0:57:58Even Daniel Galmiche and Chris Evans got involved.
0:57:58 > 0:58:01Forget the Omelette Challenge, enter the Naan Off!
0:58:01 > 0:58:02It's the fabulous Vivek Singh.
0:58:02 > 0:58:04Now, you're going to blame me for this recipe.
0:58:04 > 0:58:06No, not at all, James.
0:58:06 > 0:58:08Because when we decided the 200th anniversary of the show
0:58:08 > 0:58:11I wanted a tandoori oven, I wanted you on the show.
0:58:11 > 0:58:12We've got them both.
0:58:12 > 0:58:15- What are we doing? - You got the tandoor.
0:58:15 > 0:58:16You've gone to a lot of effort.
0:58:16 > 0:58:19- So we will do a tandoori breast of pigeon.- Yep.
0:58:19 > 0:58:21Hopefully very quick to do, as well.
0:58:21 > 0:58:25Served with some black lentils, some home-made, freshly baked naan bread.
0:58:25 > 0:58:27- Yeah.- And you'll do a little kachumber.
0:58:27 > 0:58:29A kachumber, which is a salad.
0:58:29 > 0:58:31First thing, you want to get that pigeon on.
0:58:31 > 0:58:32Yeah, I want to get the pigeon on.
0:58:32 > 0:58:35This is what we're going to make, but we'll show you how to do this.
0:58:35 > 0:58:39- You want to get that on cooking? So we'll get that on.- Get this going.
0:58:39 > 0:58:41Meanwhile, I will do naan bread,
0:58:41 > 0:58:44which hopefully... Excuse me a second, carry on.
0:58:44 > 0:58:46You stick that on the skewers.
0:58:46 > 0:58:48I'll stick them on the skewers
0:58:48 > 0:58:50while you get organised with what you...
0:58:50 > 0:58:52Yeah, I'm watching.
0:58:52 > 0:58:55That's fine, that's all right.
0:58:55 > 0:58:58So, yeah, we've got this pigeon breast.
0:58:58 > 0:59:01These breasts have been marinated for about 30 minutes.
0:59:01 > 0:59:04You could marinate them overnight if you do them beforehand.
0:59:04 > 0:59:06This is one of the oldest forms of cooking.
0:59:06 > 0:59:10This is one of the oldest forms of cooking known to mankind.
0:59:10 > 0:59:14As I say, there's a lot of people think of Mughlai food,
0:59:14 > 0:59:16Mughal style of cooking...
0:59:16 > 0:59:18- Yeah.- ..and think of tandoors that way.
0:59:18 > 0:59:21Whoa. You can really see it going.
0:59:21 > 0:59:25Now, traditionally, this would be a charcoal barbecue, charcoal tandoor.
0:59:25 > 0:59:28- Charcoal.- We've got a gas one here. - Exactly.
0:59:29 > 0:59:30Well...
0:59:30 > 0:59:33- Let it...- So this goes in for, what, how long?
0:59:33 > 0:59:35We'll put it in for four minutes and see.
0:59:35 > 0:59:38We need to take it out and let it rest for a couple of minutes.
0:59:38 > 0:59:40Show us how to do this.
0:59:40 > 0:59:42I'll read the temperature. It is...
0:59:43 > 0:59:45- ..500 degrees centigrade.- Wow!
0:59:45 > 0:59:48When we fire the charcoal ones, James,
0:59:48 > 0:59:51they go on to 800 degrees when they're firing up.
0:59:51 > 0:59:53- We obviously don't cook anything in there.- Yeah.
0:59:53 > 0:59:54The only thing it would cook...
0:59:54 > 0:59:57- I've actually done a night's work in your restaurant.- Yeah.
0:59:57 > 1:00:00Your tandoori chef... You can tell the tandoori chefs apart
1:00:00 > 1:00:03cos they've got... One arm is full of hair...
1:00:03 > 1:00:06And the other one - absolutely nothing in there.
1:00:06 > 1:00:07LAUGHTER
1:00:07 > 1:00:10That's what this does to you.
1:00:10 > 1:00:13- Right, so explain to us what this is doing.- I've taken the skin off,
1:00:13 > 1:00:15because I don't like cooking in the tandoor with the skin.
1:00:15 > 1:00:19Traditionally, the marinade includes a considerable amount of yoghurt.
1:00:19 > 1:00:21And it just turns it very chewy and soggy,
1:00:21 > 1:00:24so the skin doesn't crisp up like it would otherwise.
1:00:24 > 1:00:28So we've got some ginger and garlic paste.
1:00:28 > 1:00:30Now, do you always marinate food that's in a tandoor?
1:00:30 > 1:00:32Yeah, you always do.
1:00:32 > 1:00:36It just... It flavours, but it also tenderises...
1:00:36 > 1:00:38- tenderises the meat.- Yeah. - And also...
1:00:38 > 1:00:42the yoghurt protects it from the fierce heat of the tandoor.
1:00:42 > 1:00:43As it's cooling down...
1:00:43 > 1:00:46Obviously, yours is almost on permanently, all the time,
1:00:46 > 1:00:48cos yours is charcoal in the restaurant?
1:00:48 > 1:00:51Yes. They have not gone out for the last ten years
1:00:51 > 1:00:53that the restaurant has been going.
1:00:53 > 1:00:55So they're on all day, every day for ten years.
1:00:55 > 1:00:58Ten years the tandoors have never gone out.
1:00:58 > 1:01:01That's a really bad sign if a tandoor goes out in an Indian...
1:01:01 > 1:01:03So if we're getting cold this weekend,
1:01:03 > 1:01:05- we should go round to yours? - Absolutely, absolutely.
1:01:05 > 1:01:07And we've got the black lentils.
1:01:07 > 1:01:09I'll get the black lentils started off.
1:01:09 > 1:01:12Just soak the black lentils for three or four hours,
1:01:12 > 1:01:13even overnight if you would.
1:01:13 > 1:01:15This man is so good to his staff,
1:01:15 > 1:01:17it's the only restaurant that I've ever been to
1:01:17 > 1:01:22that's actually got Sky and cricket on 24 hours a day on the hot pass.
1:01:22 > 1:01:24Normally you get a check system
1:01:24 > 1:01:27- that comes up. You've got a TV. - Yeah, absolutely.- With cricket on.
1:01:27 > 1:01:29What's the current score in the Ashes, then, Vivek?
1:01:29 > 1:01:32Well, the last time I saw,
1:01:32 > 1:01:34England were all out for 271.
1:01:34 > 1:01:38- All right.- I've just added a couple of spices in there.
1:01:38 > 1:01:40Toast these off.
1:01:40 > 1:01:41Toast them off slightly.
1:01:41 > 1:01:43Some cloves and some cumin.
1:01:43 > 1:01:45- That goes into the marinade as well. - Yeah.
1:01:45 > 1:01:50I've got some yoghurt here, which is going to go in.
1:01:50 > 1:01:52Right, that's your kachumber salad,
1:01:52 > 1:01:53which is basically...
1:01:53 > 1:01:55Blended it all in.
1:01:55 > 1:01:59- All this mixed in. That's your marinated pigeon breast.- Right.
1:01:59 > 1:02:00So that's that pigeon.
1:02:00 > 1:02:02Now, you are going to get on and do the lentils,
1:02:02 > 1:02:04which are these little black lentils.
1:02:04 > 1:02:07These are not Puy lentils?
1:02:07 > 1:02:10They look a bit like Puy lentils, they aren't. They...
1:02:10 > 1:02:12Can I show these? See what these are?
1:02:12 > 1:02:15They're very nutty. They're used throughout the country, actually.
1:02:15 > 1:02:17They are used in the north and the south.
1:02:17 > 1:02:19They are kind of like mung beans. They look like mung beans.
1:02:19 > 1:02:22They are like mung beans, but they are black and they are urad...
1:02:22 > 1:02:23They're called urad lentils.
1:02:23 > 1:02:26You can buy them in most Asian stores nowadays.
1:02:26 > 1:02:30- And for the...for the lentils... - What have you cooked them in?
1:02:30 > 1:02:33- You cook them in just water? - Just water and a tiny bit of salt.
1:02:33 > 1:02:36Usually, we'd cook them overnight.
1:02:36 > 1:02:39Last thing we do before we leave the...
1:02:39 > 1:02:42we leave the kitchens is...
1:02:42 > 1:02:45leave soaked urad lentils on the tandoor
1:02:45 > 1:02:48and come back the next morning, and they have...
1:02:48 > 1:02:52So what spices have you got in there?
1:02:52 > 1:02:53I've got red chilli powder
1:02:53 > 1:02:55and a bit of garam masala,
1:02:55 > 1:02:58which is my own recipe.
1:02:58 > 1:03:02- Ginger and garlic paste. - Yeah.- Salt, sugar.
1:03:02 > 1:03:04And cook it through, cook it really long.
1:03:04 > 1:03:07There's going to be a lot of people this morning waking up with hangovers
1:03:07 > 1:03:10that have probably got a naan bread or half a naan bread
1:03:10 > 1:03:11stuck to their face!
1:03:11 > 1:03:13LAUGHTER
1:03:13 > 1:03:15This is how they make it.
1:03:15 > 1:03:17- Yeah.- Flour... Plain flour?
1:03:17 > 1:03:20- Yes.- Plain flour? - Plain... Unleavened...
1:03:20 > 1:03:22- Non-raising flour. - Non-raising flour.
1:03:22 > 1:03:26- Oil?- Oil, eggs, baking powder.
1:03:26 > 1:03:28- Egg.- Salt, sugar.
1:03:28 > 1:03:30Salt, sugar and baking powder?
1:03:30 > 1:03:33- Yeah.- Done. Salt and sugar is important.
1:03:33 > 1:03:34Obviously, in there. And milk.
1:03:34 > 1:03:37- You just mix all that? - Mix it all up together.
1:03:37 > 1:03:39OK. So I mix all that in.
1:03:39 > 1:03:41- And you leave this to prove, do you? - No, you don't prove it.
1:03:41 > 1:03:44- Because it's got baking powder, it will instantly rise.- OK.
1:03:44 > 1:03:46Your pigeon has had four minutes in there.
1:03:46 > 1:03:48I'll just give this a mix together.
1:03:48 > 1:03:51Now, if you wanted to do garlic naan, you add that after?
1:03:51 > 1:03:54Yeah, it's a topping. You would. Look at that.
1:03:54 > 1:03:56- It smells amazing, doesn't it? - Look at that.
1:03:56 > 1:03:59It's so far away, but it's so strong as well.
1:03:59 > 1:04:03- But you can buy these ovens for home if you want these.- Yes, you can.
1:04:03 > 1:04:04You can actually buy these ovens.
1:04:04 > 1:04:07There's a company around now that's doing them.
1:04:07 > 1:04:09They will be very happy to send them across.
1:04:09 > 1:04:12- It's called The Clay Oven Company. - Yeah.
1:04:12 > 1:04:15- James, have you not got a tandoori in your place?- I want to get one.
1:04:15 > 1:04:17I've got the pizza oven, of course.
1:04:17 > 1:04:19You want a genuine one, don't you?
1:04:19 > 1:04:21I'd like a proper charcoal,
1:04:21 > 1:04:23cos I think it's really, really good with charcoal.
1:04:23 > 1:04:25You get that, but it's incredibly hot.
1:04:25 > 1:04:27If you're going to go to the trouble of getting one,
1:04:27 > 1:04:29you are better off getting a...
1:04:29 > 1:04:32getting the real McCoy, getting a charcoal one.
1:04:32 > 1:04:34Right. So we've got our kachumber salad here.
1:04:34 > 1:04:36Next, this is our naan bread.
1:04:36 > 1:04:38Yeah. OK. I'll get this over.
1:04:38 > 1:04:41You want to sprinkle these with a little bit of black onion seed
1:04:41 > 1:04:43- or something like that? - Yeah, black onion seeds.
1:04:43 > 1:04:45If you've got any garlic or coriander...
1:04:45 > 1:04:47- Have you got any coriander chopped? - I can do some.
1:04:47 > 1:04:49Right, Mr Evans, this is your moment.
1:04:49 > 1:04:52- You didn't realise you were going to be making this.- Am I coming over?
1:04:52 > 1:04:54You are. Coming over now.
1:04:54 > 1:04:57You need to roll your sleeves up, get rid of any jewellery.
1:04:57 > 1:04:59- There you go. - Chris is going to love this.
1:04:59 > 1:05:01Can I have a bucket of ice to put my arm in?
1:05:01 > 1:05:04- You don't do the sun, do you, really?- I don't do the sun.
1:05:04 > 1:05:07One of the things when my blood test came up was lack of vitamin D.
1:05:07 > 1:05:10My skin hasn't seen the sun for 25 years.
1:05:10 > 1:05:12And now it's about to see the sun!
1:05:12 > 1:05:14- 850 degrees. - Close to the sun, this is!
1:05:14 > 1:05:16Absolutely, absolutely.
1:05:16 > 1:05:18What sensible behaviour on a Saturday morning(!)
1:05:18 > 1:05:22Well, if you get a bit of coriander on it, you can do that.
1:05:22 > 1:05:25- So grab one of these - there you go.- Thank you.
1:05:26 > 1:05:27And there you go.
1:05:29 > 1:05:33- What have you just done? - I've just... Ha-ha!
1:05:33 > 1:05:36- OK, mine's stuck to the thing. - You have to do it by...
1:05:36 > 1:05:38- No, that's...- Guys, I'm coming too.
1:05:38 > 1:05:40I don't want you to have all the fun in here.
1:05:40 > 1:05:43- Now, this is really, really hot, so you put this on what?- Yeah...
1:05:43 > 1:05:46What's this called - that pad?
1:05:46 > 1:05:49- This is a little pillow I've made. - Right.- Yeah?
1:05:49 > 1:05:53Just a little pillow. Just some wrapped up napkins and...
1:05:53 > 1:05:58And then, the idea is... you grab this and stick it?
1:05:58 > 1:06:01- Very, very quickly... - Look at him! He knows!
1:06:01 > 1:06:02JAMES: Argh!
1:06:02 > 1:06:04LAUGHTER
1:06:04 > 1:06:07- I see why you're on the show, James!- Yeah!
1:06:07 > 1:06:09Smell that skin! > WOMEN LAUGH
1:06:09 > 1:06:12He's doing that with his jumper! Right, there you go, right.
1:06:12 > 1:06:15- Yeah, now we know why Vivek wore a jumper today!- Ha-ha!
1:06:15 > 1:06:18- Well, you guys have fun with that! - So, put it in there.- OK.
1:06:18 > 1:06:22Right, the idea is you've got to put that... You plate up, Vivek.
1:06:22 > 1:06:24- The idea is, you hold this. - Yeah, yeah.
1:06:24 > 1:06:26- You hold the pad. - Yeah, you hold the pad.
1:06:26 > 1:06:28- You slam it on?- Below that one. - Below that one?!- Yeah.
1:06:28 > 1:06:31- This is like the opposite of the omelette challenge.- Go on, then.
1:06:31 > 1:06:34- Below that one? - It's got to stick to the side.- OK.
1:06:34 > 1:06:37- Don't touch the edge of the edge. - OK, ready?- Yeah.- OK.
1:06:38 > 1:06:40- Ooh! - LAUGHTER
1:06:40 > 1:06:42How's that going?
1:06:42 > 1:06:45- Bye-bye! Bye-bye! - LAUGHTER
1:06:45 > 1:06:48- OK, your go.- Time to put my thing, yeah?- Vive la France!
1:06:48 > 1:06:51- Daniel?- Ah, voila! Merci beaucoup!- OK.
1:06:51 > 1:06:54- Vive la France!- Let's get you ready. - Let's get ready.- Come on, son.
1:06:54 > 1:06:57- Right, you plate up, cos we're nearly ready.- Right, you've got to go lower.
1:06:57 > 1:06:59- Where do you say? - Let me take this one out.
1:06:59 > 1:07:01- Yeah, yeah, yeah.- Lower than a two!
1:07:02 > 1:07:04I don't think this was a good idea, to be honest.
1:07:04 > 1:07:07- LAUGHTER - Are you ready?- Yeah, go on, Daniel.
1:07:07 > 1:07:09Just let me take this one out.
1:07:11 > 1:07:13- Right, we've got one.- Very good. OK.
1:07:14 > 1:07:16- That's so high! - JAMES LAUGHS: Look!
1:07:16 > 1:07:20- It's barely in there, Daniel! - Right, OK, don't worry.- Oh, well!
1:07:20 > 1:07:22You plate up. We've got our pigeon on.
1:07:22 > 1:07:24- OK.- Did you put yours really low?
1:07:24 > 1:07:26Yeah, yeah! Mine's is all the way down the bottom.
1:07:26 > 1:07:29- Wow! That's low, huh? - Right, that's how they should look.
1:07:29 > 1:07:32- I'm going to take Mr Evans' out in a minute.- OK.
1:07:32 > 1:07:35- That one's yours. Would you agree?- That is mine, yeah.
1:07:35 > 1:07:38- Wow, that's very low! - Aw, that's a belter! Look at that!
1:07:38 > 1:07:41You don't get any better than that, look.
1:07:41 > 1:07:44LAUGHTER
1:07:44 > 1:07:47- It's not looking good for the souffle!- It isn't!
1:07:47 > 1:07:49Right, a bit of butter on the naan bread.
1:07:49 > 1:07:52- Can you butter the naan bread, Daniel, please?- Yeah, OK.- Oh, dear!
1:07:52 > 1:07:55- LAUGHTER CONTINUES - That's fantastic!
1:07:55 > 1:07:57- Have a seat back down there. - I'm just going to go over here.- Yes!
1:07:57 > 1:08:00Right, there you go. WOMEN GIGGLE >
1:08:00 > 1:08:02- Is there still one in?- Yeah.
1:08:02 > 1:08:05- There you go.- Oh, well, that's not too bad.- Not bad at all, is it?
1:08:05 > 1:08:07- I'll leave you to it now. - Great stuff.
1:08:07 > 1:08:09- Thanks, Daniel. - Thank you for the try.
1:08:09 > 1:08:11- You all had fun, I hope! - So, while you plate that up,
1:08:11 > 1:08:14and put the naan bread next to it, remind us what that is again?
1:08:14 > 1:08:17Well, tandoori breast of pigeon, the black lentils and kachumber salad
1:08:17 > 1:08:21- and freshly-made naan bread.- Naan bread!- Rock and roll, come on, guys!
1:08:21 > 1:08:23- ALL: Yeah!- Look at that. - APPLAUSE
1:08:24 > 1:08:26Great fun.
1:08:28 > 1:08:31- How fantastic is that? - Great stuff.- Over here.
1:08:31 > 1:08:33That was a huge effort, wasn't it?
1:08:33 > 1:08:35HE LAUGHS: It was! How's your hand?
1:08:35 > 1:08:38- It's OK, it's OK!- The hairs have gone, though!- I know, don't worry.
1:08:38 > 1:08:40I didn't use them for anything anyway!
1:08:40 > 1:08:45- The poor guy does that all night! - Yeah, literally no hairs on his arms!
1:08:45 > 1:08:48- One arm.- Yeah, one arm. You can tell which section he's on, look!
1:08:48 > 1:08:50- Yeah!- In the office! LAUGHTER
1:08:50 > 1:08:51Stunning! Just stunning!
1:08:51 > 1:08:54- Stunning?- Yeah, generally stunning. - Try it with the naan bread.- OK.
1:08:54 > 1:08:57It's a wonderful smoky aroma you get from the juices dripping
1:08:57 > 1:09:00- onto the coals, yeah.- The naan bread's so cool to make like that.
1:09:00 > 1:09:03- Yeah.- So, could you do that with the skin on, or not at all?
1:09:03 > 1:09:06Not if you're using yoghurt in the marinade. If you weren't,
1:09:06 > 1:09:09- if you're using tamarind and soy sauce or something like that.- Yeah.
1:09:09 > 1:09:12There's a real science with your spice, it's very difficult.
1:09:17 > 1:09:19Absolutely incredible stuff.
1:09:19 > 1:09:22And I hope the hairs on your arms have grown back, gents.
1:09:22 > 1:09:25Now, there was certainly no rushing a certain Raymond Blanc,
1:09:25 > 1:09:28when Adam Byatt came in for his first omelette challenge.
1:09:28 > 1:09:31But what times would they get? Let's find out.
1:09:31 > 1:09:32Let's get down to business.
1:09:32 > 1:09:35All the chefs that come onto the show battle it out against each other
1:09:35 > 1:09:38to test how fast they can make a simple three-egg omelette.
1:09:38 > 1:09:39Raymond, last time you were here,
1:09:39 > 1:09:42you made one of the most stylish omelettes on the show.
1:09:42 > 1:09:43A little bit of truffle over the top.
1:09:43 > 1:09:46But down here, at 1 minute, 40 seconds.
1:09:46 > 1:09:48That was after I took a few seconds off you as well.
1:09:48 > 1:09:51- And no shame whatsoever!- No shame! Just a fantastic omelette.
1:09:51 > 1:09:54- Now, Adam...- Yeah? - It's your first go.- Yeah.
1:09:54 > 1:09:55Anybody you want to beat?
1:09:55 > 1:09:58- Er, not really, I don't think. - You're eyeing up Mr Gillies here?
1:09:58 > 1:10:01I know Stuart, yeah. I know a few of the guys. It's nice to be...
1:10:01 > 1:10:04- I think blue's good. - Blue's good? A tall order, all right!
1:10:04 > 1:10:05Not competitive, but blue's good.
1:10:05 > 1:10:08OK, usual rules apply. Three-egg omelette cooked as fast as you can.
1:10:08 > 1:10:10You can use milk, cream, cheese - whatever you want.
1:10:10 > 1:10:13The clock stops as soon as the omelette hits the plate. Ready?
1:10:13 > 1:10:17- Three, two, one!- Can we have some salt? Oh, it's there.- Go!- OK, fine.
1:10:24 > 1:10:27- I love Raymond, look at him. - It's too much like...
1:10:27 > 1:10:29- He's cooking for breakfast! - Time goes too fast!
1:10:29 > 1:10:32- LAUGHTER - Time goes too fast.
1:10:32 > 1:10:34Bit of salt. Fantastic.
1:10:34 > 1:10:38- Imagine, why would you want an omelette in one minute?- Look at..
1:10:38 > 1:10:41Yeah, because... Because I'd quite like some time
1:10:41 > 1:10:43to cook Richard something at the end of the show.
1:10:44 > 1:10:47- That's brilliant. That's really good.- He's done it!
1:10:47 > 1:10:52- That is quick! That's gotta be seriously quick!- Yeah.
1:10:52 > 1:10:54LAUGHTER
1:10:54 > 1:10:57- I know, I like...- I feel guilty!
1:10:57 > 1:11:00- I still don't feel guilty... - I feel guilty!- ..whatsoever!
1:11:00 > 1:11:03- No, in your own time(!)- Absolutely!
1:11:03 > 1:11:04Very gradual.
1:11:04 > 1:11:07- So what's the secret of cooking a really, really good omelette?- Slowly.
1:11:07 > 1:11:10- Slowly!- Slowly?- Exactly! - LAUGHTER
1:11:10 > 1:11:13That is totally overcooked. More than the...
1:11:13 > 1:11:16You will have probably poisoned someone with salmonella.
1:11:16 > 1:11:18- Yeah, exactly.- Very dangerous. - Yeah.- It's beautiful!
1:11:18 > 1:11:21LAUGHTER
1:11:21 > 1:11:26I'm sure it's a fantastic technique, but, er... And it is lovely, OK?
1:11:26 > 1:11:29But I think, for me, for slow-cooking...
1:11:29 > 1:11:32- Oh, it's nearly there! - Very gently, OK.- Nearly there.- OK.
1:11:32 > 1:11:35- I think it's quite important, cos that pan is too big as well.- Yeah.
1:11:35 > 1:11:38- It's too big?- But that's all right. - Blame the pan, that's OK, it's fine!
1:11:38 > 1:11:40- Some cheese?- Oh, don't worry... - You've learnt a lot today.
1:11:40 > 1:11:45Don't use the tops of the leeks or use that pan to make an omelette.
1:11:45 > 1:11:47- Voila!- Voila!- Bon appetit! - GONG REVERBERATES
1:11:47 > 1:11:49There you go. APPLAUSE
1:11:49 > 1:11:51Yes, well done. Well done!
1:11:51 > 1:11:54You see, that is a real issue, because, if you basically...
1:11:54 > 1:12:00If you... That omelette, obviously, because it's so hot, the pan, you...
1:12:00 > 1:12:03- I know, chef, that's why it's called the Omelette Challenge.- But...
1:12:03 > 1:12:05- HE SLAPS HIS BACK, LAUGHTER - I meant for...
1:12:05 > 1:12:08If someone loses their reputation, they won't come to your show
1:12:08 > 1:12:10- ever again!- It's a fantastic omelette, I like that.
1:12:10 > 1:12:14- Look how creamy it is. Come on! - Chef, that is a proper omelette.
1:12:14 > 1:12:15Yeah, I like that.
1:12:15 > 1:12:18But, of course, you cannot do an omelette in 30 seconds.
1:12:18 > 1:12:21- You know that, Adam.- Of course. - Yeah, that's rubbish!
1:12:21 > 1:12:23- The flavours... - What?!- I'm only joking!
1:12:23 > 1:12:26- Raymond...- Anyway, well done.- ..how long do you think you did that in?
1:12:26 > 1:12:28Three minutes? Four?
1:12:28 > 1:12:32- Life is too short to go too fast. - Life's too short to go fast.
1:12:32 > 1:12:35- I like that. I agree.- That's fast for dinner...- Raymond?- ..for me.
1:12:35 > 1:12:38If you cannot take four minutes to make a decent omelette,
1:12:38 > 1:12:40- I think life is not worth living. - Do you know what, though?
1:12:40 > 1:12:44- You actually did it quicker than 1 minute, 40 seconds.- Oh, my God!
1:12:44 > 1:12:48Even without the truffle. You did it in 1 minute, 30 seconds.
1:12:48 > 1:12:52So, Lesley Waters, I'm afraid, you're at the bottom of our leaderboard.
1:12:52 > 1:12:53Pretty good omelette.
1:12:53 > 1:12:55But Adam...
1:12:55 > 1:12:58- Well, it's not a mess, is it? - No, it's a lovely omelette.
1:12:58 > 1:13:01- It's an edible omelette, so... - Absolutely, absolutely.- ..I'm happy.
1:13:01 > 1:13:03Do you think you got on the blue board?
1:13:04 > 1:13:07- I don't... Not really, no. - No, you didn't, actually. Just...
1:13:07 > 1:13:10You're there, level... with Mr Marcus Wareing,
1:13:10 > 1:13:12at 30 seconds dead.
1:13:12 > 1:13:15- Quite a respectable first go... - That's good company.
1:13:15 > 1:13:17..on our Omelette Challenge. Congratulations. There you go.
1:13:19 > 1:13:21I'd still buy Raymond's for 50 quid, though.
1:13:25 > 1:13:27Now, I actually never thought I'd say this,
1:13:27 > 1:13:29but you need to keep practising, I'm afraid, Raymond.
1:13:29 > 1:13:32Now, if you're looking for new ideas on how to serve
1:13:32 > 1:13:34some of Britain's best seasonal produce, then Lawrence Keogh
1:13:34 > 1:13:39is the man just for you, cos this next dish is a real winner.
1:13:39 > 1:13:42- It's Lawrence Keogh. Good to have you on the show, boss.- Thank you.
1:13:42 > 1:13:45Right, what are we cooking? Massively seasonal at the moment.
1:13:45 > 1:13:47- Yeah.- Three, well, banging seasonal ingredients.- Yeah.
1:13:47 > 1:13:50- We've got a lovely pheasant. - Yeah.- I've chosen the hen one,
1:13:50 > 1:13:52cos, me and you, we like the fatty ones, don't we?
1:13:52 > 1:13:54- It keeps the breast more moist. - The hen's the girlie one?
1:13:54 > 1:13:56- The hen's the girlie one. - There you go.
1:13:56 > 1:13:58- And we've got some parsnips...- Yeah.
1:13:58 > 1:14:01..we've got some chestnuts, butter, brown sugar
1:14:01 > 1:14:03- and some sherry.- OK.- We're going to cook all them together.
1:14:03 > 1:14:07- It's a great way of cooking parsnips we'll show you in a minute. - Absolutely.
1:14:07 > 1:14:09- That you could do for Christmas. - Really seasonal flavours.
1:14:09 > 1:14:12- I'll take the legs off, actually. - Yeah.- I mean, if you want
1:14:12 > 1:14:16to roast these with the legs on, you're more than welcome,
1:14:16 > 1:14:19but we take the legs off and put them into, like, pressed game...
1:14:19 > 1:14:22Now, I mentioned that about ingredients. You really do...
1:14:22 > 1:14:25I mean, you kind of go out of your way sourcing, you know,
1:14:25 > 1:14:28- the very limited ingredients, you know.- Yeah.
1:14:28 > 1:14:31- The people who are independent suppliers?- Yeah, little producers.
1:14:31 > 1:14:34Most restaurants really couldn't be bothered with that, really.
1:14:34 > 1:14:36- No, too much hard work. - Yeah, it's a lot of hard work.
1:14:36 > 1:14:40I'll take the wishbone out for you as well. Basically, you do that...
1:14:40 > 1:14:43- Yeah?- ..put it there and that's the wishbone.- Yeah.
1:14:43 > 1:14:47- And you can remove it and I always like to remove the wishbone...- OK.
1:14:47 > 1:14:50..from poultry, so you get a nice, um...
1:14:50 > 1:14:52breast coming off, not wasting meat.
1:14:52 > 1:14:54- So basically that shape?- There it is.
1:14:54 > 1:14:57- And it's straight down there. - Yeah.- Pinch it together.
1:14:57 > 1:15:00- Makes it easier to carve? - Easier to carve and no wastage.
1:15:00 > 1:15:02It's good to do with your turkeys before Christmas as well.
1:15:02 > 1:15:05- There. When we take the breast off later...- We can't make a wish now!
1:15:05 > 1:15:07- We can't make a wish now! - No, you can't!
1:15:07 > 1:15:10Well, if you get it out clean, you can keep it and roast it alongside.
1:15:10 > 1:15:13- Yes. It's important!- Give it a good season inside and out.
1:15:13 > 1:15:16Yeah, but we do our best to get as much seasonal produce
1:15:16 > 1:15:20on the menu and we go and visit these lovely little producers
1:15:20 > 1:15:23all over the UK with the regional food groups of England.
1:15:23 > 1:15:27- And things like pheasant, I mean, it's so inexpensive.- Of course it is!
1:15:27 > 1:15:30- Particularly this time of year. - Cheap as chips!- The great thing
1:15:30 > 1:15:33- about seasonal ingredients - at its cheapest, really.- Yeah, exactly!
1:15:33 > 1:15:36- Because they're in the abundance. - Exactly, you know.
1:15:36 > 1:15:39It's a good tasting bird. It's very popular.
1:15:39 > 1:15:43And how long would you recommend they be hung for?
1:15:43 > 1:15:45I'd say about ten days.
1:15:45 > 1:15:49The way to age them is to hang them by the neck.
1:15:49 > 1:15:53And the way to test if it's ripe or mature enough to eat is you
1:15:53 > 1:15:55pull the tail feather and it should come out easily.
1:15:55 > 1:15:59- The bird's quite good to eat then. - I didn't know that.
1:15:59 > 1:16:01You don't get that at your local supermarket, do you really?
1:16:01 > 1:16:02Right, OK.
1:16:02 > 1:16:04This is a great way of cooking.
1:16:04 > 1:16:08If you're going to cook things like parsnips this Christmas,
1:16:08 > 1:16:12- they really do taste fantastic. - And the aromas when you cook...
1:16:12 > 1:16:15I'll give you this recipe, it's a good one.
1:16:15 > 1:16:16LAUGHTER
1:16:17 > 1:16:20We cut the parsnips into nice big chunky batons like this.
1:16:20 > 1:16:22And you can make this the day before.
1:16:22 > 1:16:24Honestly, you must try this before Christmas
1:16:24 > 1:16:29- because the aroma coming off this is so lovely and seasonal.- Yep.
1:16:29 > 1:16:32You cut all these into batons, get yourself a pan.
1:16:32 > 1:16:36The difficulty with your restaurant as well at the moment is
1:16:36 > 1:16:38- the seasons change so quick, don't they?- Yeah.
1:16:38 > 1:16:39People think it's going to be boring.
1:16:39 > 1:16:43"Oh, God, January it's all winter veg and carrots and swedes and parsnips."
1:16:43 > 1:16:46But that's the sign of a good cook that can use these basic things.
1:16:46 > 1:16:49You mentioned a good cook because you don't call yourself a chef, do you?
1:16:49 > 1:16:54- You're the head cook.- We're British. I'm going to pour this sherry in.
1:16:54 > 1:16:57Cover that in sherry, don't be shy with the sherry.
1:16:57 > 1:16:59- What's that, dry sherry?- Dry sherry.
1:16:59 > 1:17:02Don't need a sweet one cos we're going to add the sugar.
1:17:02 > 1:17:06- They're expensive parsnips. - I better put me bird in the oven.
1:17:06 > 1:17:08Can you put that bird in the oven?
1:17:08 > 1:17:10Just roll it around.
1:17:10 > 1:17:13The reason why I've taken that part off and left it there,
1:17:13 > 1:17:15it's got its own trivet.
1:17:15 > 1:17:19Cook it on the crown. How long does this go in for?
1:17:19 > 1:17:22We're looking at approximately 10-12 minutes.
1:17:22 > 1:17:25And cook it like poultry, cook it nice and juicy.
1:17:25 > 1:17:27So this is about 420F,
1:17:27 > 1:17:31about 210C.
1:17:31 > 1:17:33Gas, you're looking at about six or eight.
1:17:33 > 1:17:36I've got the parsnips covered in chunks of butter.
1:17:36 > 1:17:38The sherry's in there.
1:17:38 > 1:17:40Brown sugar.
1:17:40 > 1:17:42Give it a little dust of brown sugar.
1:17:42 > 1:17:45That's the thing, I wouldn't use all that butter at home
1:17:45 > 1:17:47and then you go, "It doesn't taste like it does in the restaurant."
1:17:47 > 1:17:50You'd spend about four days in the gym burning it off.
1:17:50 > 1:17:53- I don't go to the gym. - There's a pinch of salt.
1:17:53 > 1:17:55You can do that in an earthenware dish in the oven with
1:17:55 > 1:17:57a bit of foil on but we're going to rush it through
1:17:57 > 1:17:58so you can see there.
1:17:58 > 1:18:04You're got sherry, parsnips, butter, sugar...
1:18:04 > 1:18:07And it's all going to cook down, reduce down and get sticky
1:18:07 > 1:18:10- and unctuous.- With the lid on? - We can put the lid on.
1:18:10 > 1:18:13- Another great seasonal ingredient... - Chestnuts.
1:18:13 > 1:18:15Now, if you don't like peeling these just pop down to Oxford St
1:18:15 > 1:18:17and get yourself a bag.
1:18:17 > 1:18:18LAUGHTER
1:18:19 > 1:18:21You can buy vacuum-packed peeled ones
1:18:21 > 1:18:23but we've had these in the oven for a while.
1:18:23 > 1:18:25And they just pop out of the shell.
1:18:25 > 1:18:28With the parsnips like that how long are we going to cook that for?
1:18:28 > 1:18:32- Six or eight minutes?- As long as they're cooked till they're tender.
1:18:32 > 1:18:34So they can cook while the pheasant's in the oven?
1:18:34 > 1:18:36Yeah, pheasant in the oven.
1:18:39 > 1:18:41That's going to be the gravy as well.
1:18:41 > 1:18:43The juices from the parsnip is going to be the gravy.
1:18:43 > 1:18:46- Is it all right to give children it? - Children it?
1:18:46 > 1:18:48You know, with all the alcohol. I know the alcohol evaporates.
1:18:48 > 1:18:51- You cook the alcohol off. - Still all right to give them?
1:18:51 > 1:18:54Keep them awake at Christmas. Or fall asleep, one of the two.
1:18:54 > 1:18:57- I haven't got kids, so I don't understand.- Obviously.
1:18:57 > 1:19:01You cook the alcohol off. You see the flames coming off of there now.
1:19:01 > 1:19:04- There's the alcohol cooking off. - Whoa! That's the alcohol.
1:19:04 > 1:19:07- Such a waste for the adults. - You've got the...
1:19:07 > 1:19:11- There's the chestnuts here. - Lovely. Very good for you.
1:19:11 > 1:19:15You can actually buy these in shops now. You can buy them in tins.
1:19:15 > 1:19:18But when you're buying them, there's sweet ones and savoury ones
1:19:18 > 1:19:20so make sure you get the right ones that say on the tin.
1:19:20 > 1:19:24- Don't get the wrong ones.- Here's some that are cooked down.
1:19:25 > 1:19:27They're nice and juicy.
1:19:29 > 1:19:31We pop in the chestnuts.
1:19:31 > 1:19:35The smell, I have to say, just from that dish is absolutely delicious.
1:19:35 > 1:19:37You wouldn't leave those al dente, would you?
1:19:37 > 1:19:41- You want those really soft and melting.- You want them soft.
1:19:41 > 1:19:45Like we were chatting earlier about other veg to do it with.
1:19:45 > 1:19:48Some root vegetable ones and you mentioned maybe Madeira,
1:19:48 > 1:19:50trying it separate.
1:19:50 > 1:19:53- So you can mix it up if you want to. - Have you got the parsley chopped?
1:19:53 > 1:19:56I've got the parsley chopped. Bit of that in there.
1:19:56 > 1:19:58OK.
1:19:58 > 1:20:01As well as the restaurant and you've got all that going on,
1:20:01 > 1:20:03you've got a DVD coming out, as well.
1:20:03 > 1:20:09- What's this?- It's not in your league, mate.
1:20:09 > 1:20:11Lawrence's Hot Buns.
1:20:11 > 1:20:14- Hot Buns Lawrence.- What is it?
1:20:14 > 1:20:18It's a helpful DVD.
1:20:18 > 1:20:20You know I was on dialysis many years ago and had
1:20:20 > 1:20:22a kidney transplant in 2000.
1:20:22 > 1:20:26It's tough for you doing that and cooking in the kitchen.
1:20:26 > 1:20:28I was cooking, working with Marco at the time.
1:20:28 > 1:20:32I just opened one restaurant and went to another one.
1:20:32 > 1:20:34This is Marco Pierre White. I'm throwing spoons.
1:20:34 > 1:20:37That breast, I'm just taking it off. See what I mean about the wishbone?
1:20:37 > 1:20:39We've taken it off there.
1:20:39 > 1:20:42So it just comes down and comes away effortlessly.
1:20:42 > 1:20:45If the wishbone was there I'd be stopping there and chunking.
1:20:45 > 1:20:50- There's no wastage, no meat loss. - So you're bringing out a DVD.
1:20:50 > 1:20:54A friend of mine, Tony Ward, he's a mountaineer and he was on dialysis.
1:20:54 > 1:20:55A wonderful guy.
1:20:55 > 1:20:58We all agreed there wasn't much help for people on dialysis,
1:20:58 > 1:21:00especially when it comes to food.
1:21:00 > 1:21:05You have certain diet restrictions. So we put it together.
1:21:06 > 1:21:10Bit of watercress, chef. Thank you. It's a helpful DVD...
1:21:10 > 1:21:13It's all to raise money for the charity.
1:21:13 > 1:21:15For all the kidney charities.
1:21:15 > 1:21:17But it's never been done before, so it's to help the patients
1:21:17 > 1:21:20who are on dialysis, who have family problems.
1:21:20 > 1:21:24It's going to be translated into five different languages.
1:21:24 > 1:21:28- Punjabi, Hindu and across Europe, as well.- He's a star.
1:21:28 > 1:21:30APPLAUSE
1:21:30 > 1:21:32- Remind us what this is. - Thank you. We've got...
1:21:32 > 1:21:34He hasn't told you he's got a woman's kidney
1:21:34 > 1:21:37and he gets moody once a month.
1:21:38 > 1:21:42- What's this dish?- Multitasking.
1:21:42 > 1:21:45We've got roast pheasant with glazed sherry parsnips and chestnuts.
1:21:45 > 1:21:48- Please try it.- Absolutely fantastic.
1:21:53 > 1:21:57It is seriously good, this. Lawrence, come on over here.
1:21:57 > 1:22:00So Christmas-y as well.
1:22:01 > 1:22:04The thing about this is it is the essence of British cooking,
1:22:04 > 1:22:06simplicity, seasonal.
1:22:06 > 1:22:09You almost get excited about the new seasons that are coming through.
1:22:09 > 1:22:11You've got to embrace them.
1:22:11 > 1:22:14If you work with the seasons, they've always been there.
1:22:14 > 1:22:16There's a reason certain foods come into season at times of year
1:22:16 > 1:22:19because you need their nutrients throughout the year.
1:22:19 > 1:22:22- People don't realise that. - That is gorgeous. Beautiful.
1:22:22 > 1:22:27It's often the case that those ingredients eat quite well
1:22:27 > 1:22:29together flavour-wise.
1:22:29 > 1:22:31Nice textures, nice parsnips.
1:22:32 > 1:22:36Pheasant is one of the most accessible game birds for people.
1:22:36 > 1:22:39If they want to experiment with guinea fowl, could they do that?
1:22:39 > 1:22:42We've done partridge at the restaurant.
1:22:42 > 1:22:44It's lovely with partridge.
1:22:44 > 1:22:46You can do it with a bit of roast chicken if you fancy.
1:22:46 > 1:22:49Do it with turkey at Christmas, it's wonderful with turkey.
1:22:49 > 1:22:51What we do at the restaurant, which is nice,
1:22:51 > 1:22:54is we do creamed Brussels sprouts with nutmeg.
1:22:54 > 1:22:57People hate Brussels sprouts but if you try it with fresh cream,
1:22:57 > 1:23:00reduce down, loads of nutmeg, you'll be converted.
1:23:00 > 1:23:03It's so good, it's not going to come back to me.
1:23:08 > 1:23:11That parsnip recipe has been on my list of favourites ever since.
1:23:11 > 1:23:13It's an exceptional dish.
1:23:13 > 1:23:16I don't think many people would want to turn down a fig
1:23:16 > 1:23:18and chocolate tart, but when Lesley Garrett joined us
1:23:18 > 1:23:21in the studio to face Food Heaven or Food Hell,
1:23:21 > 1:23:24it was pan-fried mackerel with gooseberry sauce that took her fancy.
1:23:24 > 1:23:26Let's find out what she got.
1:23:26 > 1:23:28Time to find out whether I'll be sending Lesley to Food Heaven
1:23:28 > 1:23:31or Food Hell. How do you think the viewers have done?
1:23:31 > 1:23:33- I think they're really going to want this mackerel.- Really?
1:23:33 > 1:23:35I think your kids were speed texting,
1:23:35 > 1:23:39because what they've done is chosen your version of Food Hell.
1:23:39 > 1:23:42- Oh, really?- They haven't. Food Heaven. I'm only joking.
1:23:42 > 1:23:44- Great.- Get that out of the way.
1:23:44 > 1:23:45Mackerel, what you need to do
1:23:45 > 1:23:48when you buy mackerel, buy it with a really bright eye like that.
1:23:48 > 1:23:52Red gills, as fresh as you can. That's the secret with mackerel.
1:23:52 > 1:23:54What I'm going to do is...
1:23:54 > 1:23:58fillet this first. Remove the fillets off the mackerel.
1:23:58 > 1:24:01Insert the knife underneath. We can slide that underneath there.
1:24:01 > 1:24:03- Fantastic.- Simple as that.
1:24:03 > 1:24:06What I'm going to do with this is just take a little bit of
1:24:06 > 1:24:08olive oil... Pass me some olive oil from over there.
1:24:08 > 1:24:12- That one? - Yep, thank you.- How fresh is that?
1:24:12 > 1:24:13Little bit of olive oil over there.
1:24:13 > 1:24:16The secret with mackerel, don't know what you guys think,
1:24:16 > 1:24:19it's the simplicity with which you cook it. Don't know about you.
1:24:19 > 1:24:22- Less is more.- Less is more. Got to be absolutely fresh.
1:24:22 > 1:24:23Really, really fresh.
1:24:23 > 1:24:28What I'm going to do is take a bit of mustard. You can do that.
1:24:28 > 1:24:30You can fillet a fish.
1:24:30 > 1:24:35He'll do better at that than he will do at omelettes, don't worry.
1:24:35 > 1:24:39- Don't hurt yourself.- Is this Dijon mustard? What have we got here?
1:24:39 > 1:24:43This is a little bit of mustard. I just need a pastry brush.
1:24:43 > 1:24:46- John's mixing together a nice little dressing.- Lovely.
1:24:46 > 1:24:48Take a touch of mustard over the top.
1:24:48 > 1:24:51Because things like curry, mustard, horseradish,
1:24:51 > 1:24:55those spicy things go particularly well with mackerel.
1:24:55 > 1:24:56Quite hot and spicy.
1:24:56 > 1:24:59- Bit of salt. - It's quite a strong flavour.
1:24:59 > 1:25:01This goes straight under the grill. Touch of butter.
1:25:01 > 1:25:03- Where's my butter gone? - You and your butter, honestly.
1:25:03 > 1:25:06There you go. There's a little bit of Dijon mustard over here.
1:25:06 > 1:25:10- It was Dijon, I thought so.- Straight underneath the grill.- Hot grill?
1:25:10 > 1:25:14Hot, hot grill. This literally takes three to four minutes to cook.
1:25:14 > 1:25:15No more than that.
1:25:15 > 1:25:18- For our sauce, which we've got in here... How we doing, boys?- Yep.
1:25:18 > 1:25:21He's doing that. We've got our gooseberries.
1:25:21 > 1:25:27I don't know why it is, but northern people, like us, love gooseberries.
1:25:27 > 1:25:29- We do, don't we? - Sharpness of flavour, but...
1:25:29 > 1:25:31We also just grow them.
1:25:31 > 1:25:33Our grandparents had a bush in the garden.
1:25:33 > 1:25:36They're delicious, aren't they? Chutney or stuff like that.
1:25:36 > 1:25:38- Chutney would go very well with mackerel.- Right.
1:25:38 > 1:25:40Mackerel of course rich in omega-3, oily fish,
1:25:40 > 1:25:43but particularly good with the sharpness of the berries.
1:25:43 > 1:25:47Also works really well with another Yorkshire ingredient, rhubarb.
1:25:47 > 1:25:49- Oh?- I don't know about you guys.
1:25:49 > 1:25:52- I love rhubarb.- Rhubarb with mackerel.
1:25:52 > 1:25:55An unusual combination. Sugar, just a touch of sugar.
1:25:55 > 1:25:57- We don't want too much. - I like sugar, go on.
1:25:57 > 1:25:59That's what I love about mackerel,
1:25:59 > 1:26:02because it's such a strong fish, it can take rhubarb or gooseberries.
1:26:02 > 1:26:05It takes rhubarb, gooseberries, chutneys, all sorts of stuff.
1:26:05 > 1:26:07And then some double cream.
1:26:07 > 1:26:10This is heaven for me because I'm not allowed dairy produce at all.
1:26:10 > 1:26:12- It's so bad... - SMASHING
1:26:12 > 1:26:14- Hello, smashing time over there. - Particularly cream?
1:26:14 > 1:26:17Particularly cream, because it's really bad for the voice.
1:26:17 > 1:26:18It creates lots of goopy mucus.
1:26:18 > 1:26:21If I can't sing this afternoon or this evening,
1:26:21 > 1:26:24if I can't climb my mountain, it's all your fault.
1:26:24 > 1:26:26- Really? That's what cream does? - Yeah, absolutely.
1:26:26 > 1:26:30- And butter and all those dairy things.- You could use creme fraiche.
1:26:30 > 1:26:32- Nothing like that?- No, not really.
1:26:32 > 1:26:35- A little bit maybe.- Just for today. - I'll make an exception.
1:26:35 > 1:26:37You could use creme fraiche if you wanted to.
1:26:37 > 1:26:40Stew that down, place a lid on it and stew it down quite carefully.
1:26:40 > 1:26:43- We've got one that's been stewing away nicely over here.- Look at this.
1:26:43 > 1:26:46Just do it so it breaks down the gooseberries.
1:26:46 > 1:26:49So they're still recognisable as gooseberries.
1:26:49 > 1:26:50Just plunk those on there.
1:26:50 > 1:26:53- If you could drain off my potatoes, guys, that would be great.- Yep.
1:26:53 > 1:26:57Just going to take my gooseberry and cream sauce like that.
1:26:57 > 1:27:00Nice and simple. Borrow the cloth.
1:27:00 > 1:27:04We've got our mackerel which should be about there. Yes.
1:27:04 > 1:27:07- Nice hot grill, this mackerel. - Just did it on one side, did you?
1:27:07 > 1:27:09- Always cook it on one side. - Skin side?
1:27:09 > 1:27:12When you're doing grilled fish only do it on one side.
1:27:14 > 1:27:19- Just a little bit of lemon over the top.- Ah!
1:27:19 > 1:27:22That's the thing about mackerel. Simply cooked on the barbeque.
1:27:22 > 1:27:26- Just simple, cook it on one side. - So pretty, as well.
1:27:26 > 1:27:29Keep the skin on so it protects the flesh underneath.
1:27:31 > 1:27:33- Place that on the top. - You make it look so lovely.
1:27:33 > 1:27:35Then just a couple of new potatoes...
1:27:37 > 1:27:39..on the side. I like new potatoes with mackerel.
1:27:39 > 1:27:42I don't know about you, but I don't think it needs any more veg.
1:27:42 > 1:27:45- It's quite an oily fish. - Just soaks in the oil.
1:27:45 > 1:27:48- Do you use it a lot in the restaurant?- Loads, yeah.
1:27:48 > 1:27:50Lunch menu, fantastic.
1:27:52 > 1:27:56- You're supposed to serve the lady first.- He's doing it for me.
1:27:56 > 1:28:00Watch the bones. It is cooked. It's just nice and simple.
1:28:01 > 1:28:04Delicious.
1:28:06 > 1:28:08Glad you enjoyed it, Lesley, despite the cream.
1:28:08 > 1:28:10That's all we've got time for on today's Best Bites.
1:28:10 > 1:28:12If you'd like to try to cook
1:28:12 > 1:28:14any of the fabulous food you've seen on today's programme,
1:28:14 > 1:28:16you can find all the studio recipes on our website.
1:28:16 > 1:28:19Just go to bbc.co.uk/recipes
1:28:19 > 1:28:22There are loads of tempting dishes on there for you to choose from.
1:28:22 > 1:28:26So have a great week and I'll see you very soon. Bye for now.