15/11/2015 Saturday Kitchen Best Bites

Good morning. If you need some flavoursome food

to warm you up this weekend,

then stay exactly where you are. The next 90 minutes is just for you.

This is Saturday Kitchen Best Bites.

Welcome to the show. We've got some of the finest food lined up for you this morning,

as well as the very best chefs.

And I'm going to chuck in a handful of hungry celebrities too.

Coming up on today's show, Angela Hartnett cooks Casterbridge cote de boeuf,

and serves it with a gnocchi, wild mushroom and bone marrow gratin.

So it looks fantastic.

And Vivek Singh serves up a tasty tandoori breast of pigeon.

He marinades the pigeon before cooking it in a tandoori oven,

and serves it with black lentils, kachumber salad and naan bread.

This is one of the oldest forms of cooking.

And Lawrence Keogh shares a unique recipe for the perfect

parsnips to complement his succulent pheasant.

He roasts the pheasant and serves it with sherry-glazed parsnips

-and chestnuts.

-But really seasonal flavours.

And Lesley Garrett faces her Food Heaven or Food Hell.

Would she get her Food Heaven,

pan-fried mackerel with gooseberry sauce, new potatoes and salad leaves?

Or would she get her dreaded Food Hell, a chocolate

and fig tart with raspberry sauce and white chocolate ice cream?

And you can find out what she gets to eat at the end of the show.

But first, Bryn Williams serves up his take on a warming Welsh classic,

cawl. His version uses lamb neck fillet, with rosemary dumplings too.

Take it away, Bryn.

Welcome to the show. Now,

you're going to cook a great dish for us today.

-Tell us what you're doing.

-Lamb stew with rosemary dumplings.

Very similar to a cawl but without potatoes, we are

going to do something very different. The lamb is already dead.

The cawl is kind of like a soup, is that right?

It's a soup that gets cooked for hours on end.

It's on an Aga. It is one of those things that's always there

in a Welsh house.

-OK. Anyway, we're doing this first of all.

-So, the greens.

We've got a nice bit of Welsh lamb. Not Yorkshire, Welsh lamb.

Using the neck fillets. Loads of fat, loads of flavour.

-Yeah.

-We are going to use carrots, swedes, baby onions, butter,

-rosemary, parsley.

-And you've got lamb stock here.

We are going to cook everything in the lamb stock.

First of all, we are going to make the dumplings.

If you want to chop a lot of rosemary.

-Yes, I'll get the rosemary done.

-So we are just going to add the suet.

So what is it about dumplings...?

It's actually really easy to make.

It is so simple, so, so simple.

I love it because of the texture reasons.

I love the texture of dumplings.

It absorbs all the juices of the lamb we are going to cook today.

But you're cooking these slightly differently to the conventional

-way, which would be cooked in the stew.

-In the stew itself. It just does it a little bit cleaner.

When you cook it in the actual stew itself,

you get all the baking powder, flour will come out into the actual sauce.

So I'm just going to cook them separate.

-Then serve them in the same dish.

-So you've got suet in there as well.

-Which is from around the kidneys.

-Around the kidneys. All good fat.

Flour, baking powder, a bit of salt.

Just enough cold water to bind it all together.

You don't want it too wet.

I think that is the thing. If you get it too wet,

it literally goes like a crust over the top.

Because we're going to cook it in liquid anyway.

So if it is a bit dry,

it will absorb a little bit more of the stock anyway.

Now, I mentioned Odette's, cos you're doing some building work as well.

-You're renovating downstairs as well.

-Doing some bits and bobs at Odette's.

Got the builders in as we speak.

Just going to make it a little bit more comfortable.

Put a carpet downstairs, put a bar menu downstairs.

Just make it a bit more, you know, outside the box,

so anybody can come in now.

People used to think we were a fine dining restaurant in a local area.

We serve good food. Well, I would like to think we do.

So now we've individually priced the menu.

You can come in and have a starter, glass of wine and walk out.

As long as you've paid, it's fine, you know.

We're just going to roll these dumplings now into little balls.

So we've just made it a bit more accessible for everybody,

rather than just fine dining kind of food.

These ones we're doing, the reason why we are doing these is, you leave them to rest in the fridge?

Yeah, leave them to rest for five, six minutes or so.

If you want to roll them. And once you have done a dozen or so,

just stick them in the fridge, just to firm up.

Because these will expand...

-About double the size, I reckon.

-OK.

OK, tell us about this lamb, because you mentioned the neck.

We are using the neck. Loads of fat, loads of flavour, like we said before.

People often use the scrag end as well.

You can use it, but for me, it's a bit too thin.

I'd like to have nice big chunks of meat, if I'm having a stew.

Rather than little bits...

-You wouldn't use something like a leg of lamb for this.

-I wouldn't, no.

I think neck or shoulder is fine.

-Anything else, I wouldn't really do anything.

-Pop my...

YOUR dumplings straight in there.

We are just going to add a little bit of bay leaf

and a bit of rosemary, just to carry on the flavours through the dish.

-So you wouldn't put dumplings in a cawl?

-No, you wouldn't, no.

A cawl would have a lot of potatoes in it, to thicken it.

-Right.

-So a cawl, you wouldn't actually season...

Well, my nain never seasoned with flour,

she just seasoned it with salt and pepper, and that was it.

So, nice, hot pan. It is a one-pan wonder as well.

Everything goes into one pan.

Season with flour. Nice little colour...

on the lamb. And the flour helps to thicken the sauce as well,

because there's no potatoes in there. There's no starch there to thicken it.

But the most important thing, really, where there's the flour to help

thicken it, is this colouration you get on the lamb.

We've got to have colour here. Colour is flavour.

Fat is flavour, and colour is flavour also. It is very important.

You know, we're chefs, we are trying to create flavour into dishes.

There you go. So we've got the carrots here.

-Now, the other veg you're putting in?

-Carrots, baby onions and some...

swede. You might call it something else.

Turnip. Turnip, Swede, depends where you are. North of Watford.

-Is it?

-Well, I don't know. We used to call it swede, turnip.

-What do you call that?

-Swede.

-Swede. It is the Yorkshire thing.

-It is the Yorkshire thing, yes.

-Jason?

-Turnip.

You see? That's 2-0.

2-2, sorry.

Right, so what we're going to do is just peel this and then chop it up.

Dice it up, yes. And I'll dice the carrot...

virtually the same size as what you are doing there as well.

While the lamb is getting loads of colour on it.

So you're sealing that. The thing about this is you don't want to add... You know,

if you're doing a bigger amount of this, you do it individually.

Individually. The more you put into it,

it'll just take the heat away from the pan, so I'll just put

a bit in at a time, take it out if you're doing a bit more.

-But putting too much into a pan just kills the heat, really.

-Right.

So once they are coloured... Just got another...

30 seconds or so, we are going to start roasting all the vegetables.

-Once we've got everything ready.

-I'm going as quick as I can.

I got that look, then. You're just basically poaching these off.

-Yeah.

-With a little bit of bay leaf? No.

A bit of bay leaf, a bit of rosemary. That'll be fine.

So the lamb's got a nice bit of colour on it.

OK, our producer has just said in my ear,

"How do we know when these are done?"

Obviously he is really keen on making sure

-he gets his dumplings right tomorrow.

-Right, OK.

-I can say, "They're done when they're done."

-They will double in size.

And that's when you know they are ready.

They can sit there for 15, 20 minutes or so.

They'll just take on all that liquid, they won't dry out.

They might crack a little bit, but... It is a rustic dish.

-In we go with our onions. To colour those?

-Just to slightly colour.

We can add all the vegetables in together.

But we are going to colour everything before we add

the white wine.

In with all the vegetables.

This, for me, this is a dish you would cook on an Aga.

I love cooking on an Aga.

I just think, get it made, leave it there on a slow oven.

There is a trend with this slow food. I know you're cooking it very,

-very slowly at a lower temperature.

-That's right, yeah.

There is a big trend now with the slow-cooking, isn't there?

This is not trendy. I had this as a kid, for the last 20 years.

It's just a new thing of coming round, using cheaper cuts.

And I just think using the cheaper cuts, you've got to work

a bit more at it to get more flavour into it, that's the only reason.

-The skill of a chef...

-Pardon?

When you can cook, a good chef can do anything with cheap ingredients.

-Yes, shows more skill.

-It is more interesting as a chef.

-Yeah.

Too right. And I just think, by using all our skills

and what we have been taught, you know,

in the kitchens we have worked in...

-Even my mum can cook fillet steak.

-Yes, that's true.

-There you go. Right, chopped parsley.

-Chopped parsley.

-That goes in at the end.

-You've sealed that off. The veg has gone on.

-The veg, straight into the same pan. Don't wipe the pan out.

-Yes.

Colour the vegetables. A little bit of butter to help it along.

-And parsley you're going to use later.

-Right at the end.

We are just going to de-glass this with a little bit of white wine.

-In it goes.

-Now, lamb stock.

-If people can't find lamb stock, a bit of chicken stock?

-You can use chicken, but

I would say try and use lamb,

keep the flavours going with all the lamb.

So back in now with the lamb on top.

Then in the oven, once the lamb stock is on top of it,

for a good, I don't know...

Say...an hour.

Now, what temperature are you going to cook this?

You mentioned about this long, slow cooking.

It needs to be about at least an hour, one hour and 20 minutes.

So it tenderises everything.

So, bring it to the boil.

-Then on top, into the oven.

-I'll bring this one out.

-Always with the lid on?

-I would, yes. Always leave the lid on.

I'll leave you to lift the lid off. There you go.

Let's just turn this one off. The dumplings are ready.

So we'll just leave them in the liquid. And this should be...

Yeah, look at that. Oi.

-OK.

-Looks delicious.

Just the smells of that, you know...

-Do you want the parsley in?

-Parsley in, just to finish it all off.

I'll mix it through.

Again, just check some of the seasoning.

Just a little bit of salt and we're there. OK.

Just finish it off now.

If you wanted to put the dumplings in it, about 15 minutes at the end?

15 minutes towards the end.

But I like to do it separately

because it keeps it a lot, lot cleaner.

Nice big chunks of meat.

Nice bit of colour on there.

The sauce might look a bit thin...

but when you have it with dumplings,

it just absorbs everything.

There's nothing better at this time of year than this type of food.

A nice winter warmer.

And we'll put three dumplings on top.

-So simple.

-It's so simple -

one pot, on the Aga,

you can't beat it.

For me, at this time of year - fantastic. And that is it.

So while the last one goes on, remind us what that is again?

-That is my lamb stew with rosemary dumplings.

-Easy as that.

And then you get to try it!

It smells delicious!

This will be extremely hot.

-There you go.

-OK, thank you very much.

Now how does that compare to mother's?

It looks absolutely beautiful.

-And it smells fantastic.

-It is the essence... It's real food.

-Oh, thank you very much.

-Real food, like you say.

I'll try a little bit of the lamb first.

But the secret of it, the whole point of this, is the cut of lamb.

It needs to be something with a bit of fat in it,

so it doesn't dry out in the cooking process.

Neck of lamb is the best cut to use for this.

-It's beautiful. Thank you very much.

-You like that?

-Beautiful.

You need to get a bigger mouthful on this show... Dive in.

I know Jason wants some.

This type of stuff... Do you ever attempt stuff like this, Chiara?

-Erm...

-I mean, you had your day at the Michelin star restaurant.

It's going back to simplicity, but...

Yeah, to be honest I don't really do many stews and casseroles.

-Yeah.

-Just lobsters!

But it is one of these great things you can make in the morning,

pop it in the oven and leave it.

My nan would put it on in the morning, go and do the work,

three or four hours later, it was ready.

Cooking the dumplings at the last minute - I think they taste great.

Really great, yeah.

That wouldn't go amiss in a top restaurant - it tastes so good.

-Yeah, that's on the menu at Odette's.

-On at his restaurant, there you go!

Those dumplings were delicious, Brin!

Coming up, I cook piperade with eggs and Iberico ham for Anton du Beke,

after Rick Stein gives us his flavour of the Basque country.

Today's he's cooking with freshly caught spider crab.

ORCHESTRAL MUSIC

Isn't this music great?

It's by Malcolm Arnold, and he lived in Padstow for a while

and I knew him really well.

It just seems to sum up that great sort of exuberance

about high season in Padstow in the summer.

SHE CALLS OUT ORDERS OVER NOISY KITCHEN

..and they're seated!

Hang on, this bread fish has got scales all over it, Colin!

What're you doing?

Two mack for table 15!

You lose your speed, you lose your sort of killer instinct

over the winter months.

Everybody's sort of relaxed and "Isn't cooking fun?"

-And now it's not fun, is it, Paul?

-Not fun at all, boss.

Easter comes down on you like a wolf on the fold.

You know, "The Assyrians came down like a wolf on the fold!"

That sort of thing. And it's like loads of Assyrians out there

all wanting their food, and we're going, "Aarrrrhh...!"

Three soup for 15.

Yeah, I know Rosemary whatsit said if you don't like fish,

you just don't come here.

If you don't like fish, it'd be a nightmare.

Fish, fish, fish, fish.

Mm, oysters(!)

We ought to get his book.

What was his name again?

'There are warnings of gales in Viking, North Utsire, South Utsire

'Forties, Cromarty, Forth, Tyne, Dogger, Fisher, German Bight...'

# Men of the sea

# Bring back to me

# Treasures from the sea... #

Every summer as the water warms up,

the spider crabs migrate from deeper parts of the sea

across the ocean floor right into rocky beaches.

Imagine if you took the sea away,

you would see thousands and thousands of spider crabs

just walking sideways.

Come on, Chalky.

'In June and July in certain beaches,

'but not all of them,

'you can find spider crabs quite easily.

'Now I suppose I could get all these spider crabs from the fishermen,

'but I just really enjoy doing something like this.

'It's one of the advantages of living by the sea -

'it beats a round of golf hands-down every time for me.'

There's something fighting there.

Argh!

Got one! That is brilliant.

We're going to get loads of them now, that's for sure.

What do you think of that, Chalks?

That's about a pound-and-a-half spider.

Look after that, I'm just going to get the bucket.

Actually, I can see there's another one there.

Once you've found one, it's almost like you've found 101.

I mean, it's a bit like falling off a log, this time of year.

I've been down by the lifeboat station...

You just get a little mask and look down one of the piers

and there's about 50 spider crabs just...

Just there, you know?

And you just have to go and pick 'em up, so...

It's not as if I'm...

I mean, I've been doing it since I was about...

about nine, but it's not like

it's particularly difficult.

You just have to know what beaches to come on.

Ah, ah, ah...!

There's some in there!

Look out for your fingers, boys!

Look at that! Eh?

Look at that beauty!

Now that is the sort of thing

the Spanish would spend a really lot of money to...

I mean, there's a lorry that comes over from Spain.

Watch it!

Just to buy spider crabs.

They're more interested in the spider crabs than the

lobsters and our own browns,

and in fact, you know, in the old days,

the fishermen used to just whack these things on a gunwale.

Just pick them up and go bang!

On the gunwale of the boats, and throw them overboard, but...

not any more.

And actually,

I think they're better flavoured than ordinary brown crabs,

and I've got this dish.

It's a bit tricky, cos it's quite hard getting the meat

out of a spider crab, but once you've done it, it really...

It really does pay off, and later on,

I'm just going to show you how

I really like to do these spider crabs.

Where's me bucket?

Don't want to lose that...

I've got some water in the bucket, just to keep it a little bit moist.

So, I've cooked these crabs

for about 20 minutes, and I just thought I ought to

show you how to open a spider crab.

First of all, you pull off the back shell like that,

and inside, you've got what people call the feathers.

These funny things here,

which everybody thinks is poisonous, but actually,

they're not poisonous.

It's just like, well, trying to eat a feather.

You know, you wouldn't want to do it,

so don't worry about anything in a crab being poisonous,

they're just very difficult to eat.

Then you pull off the claws,

and then you pull off the legs.

Like that.

Spider crab meat is delicious.

It's nicer than brown crab.

It's sort of fragrant and has a wonderful,

sort of, almost perfumed flavour,

but this bit is not easy.

But you know what? I think it's like, you know,

shelling peas or broad beans or slicing runner beans.

You just sit out in the garden and put on some nice music,

take life a bit easy.

It's OK, you can just get on with it and do it.

You know?

You get out of cooking what you put into it, but what I'm going

to get out of it is a flavour which is incomparable.

I mean, really,

you couldn't buy packet crab that would ever taste anything like this.

This spider crab dish I'm going to do now

is from San Sebastian, from the Basque part of Spain.

It's called changurro, or txangurro,

and what is so good about a lot of Spanish seafood cookery is

that everything is very simple,

and it allows the sort of clear, clean flavours of the fish

or seafood to shine through.

So all I'm going to do here is just add lots of garlic to this pan,

and lots of onion,

and just shake that around a bit.

Just getting it nice and soft.

I love the smell of hot garlic,

and in the early morning it smells like, sort of, victory.

Good one, eh?

So, just let that sort of simmer off a little bit,

and then add some tomato.

Now look at those tomatoes.

Lovely, bright red, plum tomatoes,

and a little bit of white wine,

and then just one or two other seasoning ingredients.

Some salt, a little bit of salt, and some sugar.

Now, the sugar just brings out the sweetness of the crab,

cos crab is actually quite a sweet-flavoured thing,

and a little bit of sugar helps it to taste even sweeter.

And finally, powdered chillies, and a little bit of pepper.

OK? Now, that's all the flavouring ingredients.

Into there, I just add the crab - now, look at that crab.

I've put lots of red roe that I found underneath the tails of one

of those spider crabs I just picked up. Look at all that brown meat.

That doesn't look like frozen crab meat to me,

it looks like chunky, fresh stuff.

So, plenty of crab meat, and then just a little bit of parsley. OK?

Do you know, that's all there is to it?

Apart from the breadcrumb topping.

Just turn that over a little bit.

Right, just bring them over here, and fill up these shells.

Now, you need really generous portions to fill up these shells,

because it is a main course, and everybody likes crab.

So let's get all that crab in there.

Now I'm going to put on some fine breadcrumbs,

just mixed with parsley and garlic,

and on top of the breadcrumbs, just to stop them browning,

and to give that extra little bit of richness,

is some melted butter.

So, that's in the oven for about ten minutes, just to brown up.

Look at that. It's smelling so wonderful.

It's bubbling, it's brown, it's just the, sort of, job, here.

So I think I'm just going to try it,

but I'd just like to say something very important to me

is that use the natural container in seafood,

if you've got half the chance, because who can tell,

really, where the taste sense ends

and the visual sense takes over?

Now, it's sort of inextricably linked -

that's a long word for me.

But the other thing is, you get this smell.

You get this smell of hot shells.

It's the same with scallops, it's the same with mussels,

when you grill mussels, and particularly with crabs.

You just get this lovely smell.

You can throw the shell away if you like.

You can do the thing in a gratin dish,

but if you've got the shell, I suggest, just use it.

'I always like to test dishes out on my wife Jill,

'because she's totally truthful, sometimes horribly so.'

This is brilliant.

It's probably one of the best crab dishes I've ever tasted.

-It is, actually.

-It truly is.

-Totally wonderful.

-I mean, I just can't stop eating it.

-What about...?

Sorry, chaps, you aren't going to get a sniff of this one.

It is really good.

Delicious, and it's typical of all

the great dishes from the Basque region,

and it really is a fabulous part of the world,

and so many other British...

So many other brilliant dishes come from that area.

Another one you'll come across on the menus is called piperade.

It's incredibly simple to make

and it's kind of translating to a Spanish-style omelette,

It's the only time you're going to see ME make an omelette on the show.

These lot have to do it in 30 seconds. I've got five minutes,

but sometimes it's actually mashed up, a bit like scrambled eggs.

Piperade, really simple, run through the ingredients.

We've got onion, green pepper, of course.

We've got tomatoes, a bit of garlic, some butter, eggs, of course.

We've got the smoked... Spanish smoked peppers here,

and the Iberico ham.

That's the real fantastic pata negra,

from the black-footed pig, that,

and a little bit of bread as well. Now, bread.

You were telling me, watching that,

you were a baker when you were young.

Yeah, I started, actually, just when I left school,

I was a baker for about four and a half, five years.

-A skilled baker.

-A skilled baker, but I mean...

-Just about, yeah.

-But you started dancing when you were what? 14?

-14. Yeah, 14.

-Yeah.

-And I just went from there, really.

-But did you get any stick for it?

When I was cooking, it wasn't really the done thing to do, really,

but everybody else was playing sports and bits and pieces.

Well, that was... I also was sports-mad as a kid,

and still now, really,

and I was very good at sport at school.

I played for the school football team,

I might have been the school captain.

I played for the school cricket team.

I didn't play for the school rugby team, oddly.

-I did.

-And so...

So I didn't get a lot of stick, really.

-I don't remember.

-Yeah.

Because I was very good at sport,

so, you know, sort of one balanced out the other,

-but dance is where my sort of passion was.

-But that...

It wasn't as popular. Can't have been as popular then as it is now.

No, it wasn't. No. Not really.

-It's just incredible now.

-It wasn't that popular,

and it wasn't the done thing for boys.

When I turned up at the dance school,

it was really a room full of girls and...

That's the real reason why you went.

And of course, I was sort of hooked from that moment on. So...

And then you met your partner... Your dance partner Erin.

Erin, about 11 and a half, 12 years ago,

so coming up 12 years ago.

And then went on to do it sort of professionally.

I mean, you've won so many awards.

I mean, yeah, I'd been dancing, competing for years before,

-as Erin was before me, and then we got together.

-Yeah.

And we just sort of carried on competing,

and travelling around the world and competing,

and representing Great Britain, and continuing it on.

But did you used to watch Strictly, then, or were you, you know...?

Erm, what, the old Come Dancing?

-The old Strictly. The old one.

-The old Come Dancing, yeah.

Before it was Strictly Come Dancing, it was called Come Dancing.

Yes, I did it once,

-with a previous partner, funnily enough.

-Yeah.

And, yeah, we used to watch it, and then it came off.

And it was sort of...

When it came off, it was sort of good for dancing, because it wasn't

doing us a lot of favours, really, the old Come Dancing.

It just wasn't seen as a great thing,

and the whole dancing business got a lot of stick at that time.

-It was easily knocked, you know what I mean?

-Yeah, yeah.

And dancing had moved on from that, and it wasn't...

You had these wonderfully athletic, fabulous people,

doing this thing that didn't really

-translate across the television screen.

-Yeah.

You had to go and see it live.

Now, of course, it's totally different now.

Now, of course, it's different, when somebody's dancing...

For example, when Camilla danced with you, it was different.

People could relate to it.

Yeah, so a fat bloke dancing on the dance floor. Thanks very much.

A handsome fellow dancing on the floor, you know, a tall guy.

A tall guy? It was the fat guy, trust me.

-Only at the beginning, how's that?

-Only at the beginning.

Yeah, thanks for that(!)

But I mean, literally, it's gone on to be a huge success.

-Massive, yeah.

-But of course, off the back of that,

you've started, you're going

to start in January, a tour as well, aren't you?

Well, Erin and I are doing a tour called Cheek To Cheek.

It's just Erin and I doing our thing, really.

It's going to be a fabulous...

I like to consider it to be a lush evening of wonderful orchestra.

We've got this huge orchestra. Wonderful singers.

It's going to be Erin and I dancing, and it's going to be a good night.

We're looking forward to it enormously.

-This is in January.

-This is a tour all over the UK?

Up and down, all over the UK.

-It starts at the Barbican, then goes round the country.

-Right.

We're looking forward to that. The whole of January,

that's going to be fun.

It'll be us doing what we do, which we love.

I'm going to run through what I've got in here.

I have got the onion sauteing off with the green peppers,

the tomatoes have gone in there.

A touch of garlic. In we go with the egg now.

Yes, I'm very excited about this,

-because my mum's Spanish, of course.

-Oh, is she?

-So she...

-I'd better put seasoning in, then.

You'd better do your best here

because I might have had a bit of this in my time.

Might have had a bit of this. So, there you go.

Do they normally scramble it or is it more of an omelette sort of thing?

They... No, it doesn't really scramble, actually.

It's more a set, sort of...

Yeah, it's more set, the traditional Spanish omelette,

-of course, is more set.

-Yeah, that's that one.

So that's what I'm going to do. Keep it nice and low.

We've got some bread. We'll pop some bread onto the griddle,

with some of this fantastic ham.

Of course, you know, your mum's from Spain.

This is some of the best ham you can possibly get.

Well, I think it is the best ham you can possibly get.

Pata negra, Iberico ham.

Beats that Italian stuff.

Well, I think so.

because one thing that Spain and Portugal are famous for,

of course, is pork. Love of pork.

But we've got on here this lovely ham, which is bred on acorns.

Try some of this, this Christmas, as well,

but it's actually quite expensive.

Use a little bit of that, crisp that up

and we've got some bread over here.

So, apart from that, I mentioned the fact...

-The Hole In The Wall, as well.

-Hole In The Wall, yeah.

-I mean, it is hysterical.

-They said to me at the time,

"Would you come do a dance?" I said, "Yeah, we'd love to."

They said, "Would you mind terribly

"if you were to wear this tight, silver Lycra catsuit?"

And I said, "Do you know what I do for a living?

"Is any chance we could maybe sequin a sleeve or something?"

-Sequin a sleeve.

-But they weren't up for that.

I was a bit disappointed, If I'm honest.

So, yeah, it's just been great fun.

It's just a great, fun thing to do.

I mean, I'm having a ball, really.

And then, and not just that.

Especially with Goughy.

Look at Goughy. He's twice the man

we once knew, isn't he? Look at him.

Lovely jubbly.

But apart from that, obviously,

you've got Step Up To The Plate, as well.

-Well, that's been a joy.

-Your own cooking show.

-I can't believe this.

-I tell you, that's been a complete joy to do.

You guys... I say you guys - chefs.

-You're so talented. I'm in awe.

-Oh.

And watching you guys do what you do is really, really wonderful.

I've had a great time doing it, and the concept is wonderful.

Taking three, sort of, amateur cooks,

-and pitting them against you two pros.

-Yeah.

And you cooking dishes that you've never seen,

and they come along with a menu, and then, of course,

wonderful Loyd comes out and judges it.

You get awfully grumpy when you get beaten,

-don't you? It's quite funny.

-Not me!

-Not you, personally.

-That's Mr Tanner. There we go.

Mr Tanner. So just running through, quickly, I've got my...

These smoked peppers are absolutely delicious as well.

I think people should be buying a few more of these,

-which, I think they're superb.

-They are lovely.

You know, they're wood-roasted.

and actually a lot cheaper than doing them yourselves, I think,

cos you get so much in a pot.

Then what we've got is our lovely pata negra here.

Now, like I said, the reason why this is special, it's bred on acorns,

and it walks miles and miles and miles a day,

so when you're actually buying it,

from Spain, as well, they actually serve it at room temperature

so they can slice it with a knife.

It can't be sliced on a machine.

And we've got our piperade, which is in here,

which is this Spanish-style omelette, which I've got on there.

Now, just to top this with the old red peppers.

-Oh, look at that.

-Over the top.

-You could be a local.

-You're doing a marvellous job.

-I could be a local?

My mum would be so pleased with you, I tell you.

There you go. Bit of that over there.

This is my type of Food Hell with the peppers.

-This is your idea of Food Hell, is it?

-Yeah, yeah. Oh!

-Well, luckily it's not for you.

-Exactly!

And then we've got on here, we've got our nice, crispy bacon,

which we just chop up as well,

and then just sprinkle that Over the top.

Oh, look at this exciting...

That's a perfect lunch, isn't it? Dive into that.

-Tell us what you think of that.

-Look at... What a belter.

Tell us what you think.

Seeing as you are such an expert on Spanish food, come on.

-This is...

-You can say what you want. I won't be offended.

-Oh...

My mum would be so pleased.

LAUGHTER

-Well, best of luck with the tour.

-Lovely.

I think it's safe to say that that was one happy customer.

You'll have to bring your mum next time, Anton.

If you'd like to try cooking any of the studio recipes you've seen

on today's show, all of those are just a click away

at bbc.co.uk/recipes

Today we're looking back at some of the tastiest treats

from the Saturday Kitchen store cupboard.

Now, she's the proud owner of a Michelin star,

an MBE, as well as countless other awards.

Yes, Angela Hartnett is certainly a woman at the top of her game.

Here she is with a spectacular sharing dish,

cote de boeuf with a gnocchi and wild mushroom bone marrow gratin.

You're going to enjoy this!

-It can only be the great Angela Hartnett.

-So kind, so kind!

-Great to have you on the show. Bigging you up.

-I know.

It's all going to go horribly wrong now!

-It did in rehearsal, didn't it?

-It did.

We're going to do a fantastic cote de boeuf,

beautiful piece of meat, with the lovely fat and layers through it.

We are going to serve it with some cavolo nero.

We're going to make our own gnocchi

out of some cooked potato - baked potato - eggs and flour.

-I like how you say "we".

-"We" indeed! I always like to include you.

A little bit of chervil and some wild mushrooms.

And then we finish on top of the gnocchi...

We grate down some brioche and we add some cooked bone marrow.

-These lovely rich crumbs to go on top.

-Fantastic.

We'll get onto that in a minute, that bone marrow.

-But on with the cote de boeuf first. Fantastic cut of meat.

-Beautiful.

It's basically your leg part of your meat

with the thigh there. It is great, cos I think it's great for two.

I know we say we could always eat one of these ourselves,

but it's an absolutely beautiful cut.

And we serve it in the restaurant. We do it for two people,

on a lovely board, as we're going to show you now.

So it looks fantastic and... Yeah, it's just tasty and tender.

So the York & Albany, is that like...Italian food?

Cos I know obviously that's in your blood, but...

-Yeah.

-A mixture of that and British food?

-It's a bit of Italian.

Colin is the head chef there and he does some amazing British food.

This is actually, I've got to be honest, this is his sort of dish.

We put it on the menu, we gave it the twist with the gnocchi.

But because it's north...it's Camden, it's just by Regent's Park,

we like it really local. So you sort of change the menu a lot

cos you want regulars to be coming in all the time.

-And that's the idea of it. It's brilliant.

-I'm listening.

-You are.

You're just tucking in to the potato, aren't you?

-Potato skins, they're just the best ever.

-I know.

We always make mashed potato with the actual skin in there.

We put it all in together. It's beautiful.

They're ready. I'll give you instructions to cook mushrooms.

I'm going to turn the meat.

Instructions on how to cook mushrooms? Thank you(!)

Not HOW to. Come on.

-Right, we've got some potato here.

-Yeah, beautiful.

So, gnocchi masterclass. There we go.

Let's clear that board there.

-What's the secret of good gnocchi?

-One is to keep the potatoes hot.

That's the crucial thing. Cos otherwise, if they go cold,

they start to get very glutinous and rubbery and stuff.

The other one is to make sure, you know, use the driest potatoes.

We bake them in the oven, we bake them on salt,

so that there is no...

Need a little spoon there.

So that they don't take any extra moisture,

cos you want them nice and dry. So we put one egg yolk in there.

-It crisps up the skin, doesn't it, when you put them on salt?

-Yeah.

You just test. I mean, one egg is enough for that amount.

Add our flour there.

I'm making a little roux here, just a little bit of butter and some flour.

Yeah, perfect.

We've got some milk here. Just infuse... What's in here?

-A bit of onion?

-A bit of thyme, a little onion.

You can even put a little bit of clove if you want or something.

It's a great little thing.

Rosemary, if you feel like it. Garlic.

I'm going to turn that a bit.

Rinse the hands.

Beautiful. Now we're going to roll out the gnocchi.

-Do you want that in the oven?

-Yeah, I think that can go in.

That's perfect. We cook it for about eight to ten minutes -

depends how much you want it cooked,

whether you want it well done. and all the rest of it.

Straight in there. So that's 200 degrees, something like that?

200 degrees, yes, for about 8 to 12 minutes,

obviously depending how much you want it done.

Now, the idea, just run past this...

-We've got mushrooms going in the gnocchi as well.

-Yeah.

But we've got in here a bit of bechamel.

-That'll be the sauce for our gnocchi?

-Basically, what we're going to do

is add the bechamel to our gnocchi once we've blanched them.

Add the mushrooms. Put them all in a little gratin bowl there.

And then put the breadcrumbs on top.

And then we serve them on the side.

-Right.

-So they have that nice...

Then we've got little gnocchi like this.

So last time you were on... You were on several times.

-But...America, Florida?

-Yes. We opened in Florida.

-How is that going?

-Er, yeah, it's OK at the moment.

It's been tough, because, obviously, the recession -

it's in a big hotel and all the rest of it.

And then we opened Murano in August,

and then we opened York & Albany the September,

then I had a nervous breakdown in October!

It was just like, "What the hell? Where are we going?"

And what's Christmas going to bring you? Day off?

No, Christmas, we're open. Murano is closed.

We open York & Albany, because it's a hotel, obviously.

We've got about 200 there Christmas Day, including my family.

So it's easy. I don't mind Christmas working.

And we've got all the guys working.

-But it's going to be open all day?

-All day. We don't close it.

We did that a few years, where you close the place.

But at three o'clock, no-one wants to go.

So we basically do three, four sittings,

which is much better, I think.

So we're going to put these in the water, blanch them off?

-Turkey, turkey and more turkey?

-Lots of turkey.

The gnocchi, so simple to make. You don't need to freeze these.

-You pop them in the fridge, of course.

-Straight in.

We're going to drain them off. Get rid of the rest of that.

That's done.

So when they're cooked, that's when they float to the top, is that right?

Float to the top. We're going to drain them into this water here.

They're coming up here.

Mushrooms are not far off.

And we're going to literally mix our mushrooms with our bechamel,

put it all in that little tin, and ready to go.

I mentioned cavolo nero, which we've got in here.

-And chervil chopped as well, please.

-Yeah, no problem.

Anything else you want doing?

No, I'm going to go and get a drink, sit down!

Catch up with Ronni and everyone. It will be great.

But black cabbage. It's...

-It is produced July-October time.

-Yeah.

-Famous cabbage from Italy.

But we can grow it a lot really well in the UK.

Loads of people grow it here, who do it amazingly.

-You were saying you've got it in your garden.

-I do.

Skye does it at Petersham Nurseries. She's got the amazing stuff there.

It's fantastic. And we do it with a few little shallots.

Just saute it down.

You don't have to make it too complicated. It's so easy.

A little bit of butter, no need to boil it.

Just butter and a bit of water.

It's a tougher version of spinach, in a way.

So you just cook it that little bit longer.

-Take these gnocchi out.

-There you go.

-That's it.

-So they literally only want about a minute?

Go on. Perfect, like that. So we're going to mix those.

-How's our little bechamel? Is that all ready?

-That's ready.

Take the mushrooms, mix those in there.

I'll do the chervil, James.

-I'll do the chervil!

-No, no.

-I'll do the chervil! Give it here!

I love it. I think that's why I'm a chef.

I just love commanding loads of blokes, telling them what to do.

-Chervil, in there. Next.

-Too late for a change of career.

I know. Too late now. There we go.

Little bit of that in there.

I'll put a little bit of this water in.

It's so simple to cook cavolo nero. A bit of butter, some water.

It's how we cooked it before on the show.

These shallots have gone in. And just sweat that down.

That's it. What we've done,

we've put it in a nice gratin dish here with the bechamel and gnocchi.

-Put all these breadcrumbs on top.

-Now, explain what this is.

-Oh, yes, a little secret.

-Go on.

What we've got here is beautiful bone marrow.

So we roast that in the oven,

then you take all the centre out, which is your marrow bit.

Saute that down with some breadcrumbs, which are brioche,

so they're full of butter as well.

You've got the butter from the brioche,

you've got the lovely bone marrow.

Add a little bit more butter and then basically let them dry out.

And they give this great crust on top.

You want that in the oven as well? I might as well put that in as well!

Thank you, James.

All today's studio recipes, including this one from Angela,

are on our website. Go to bbc.co.uk/Saturday Kitchen

You'll find dishes from our previous shows on bbc.co.uk/recipes

So just under the grill. They'll nicely brown off like that.

-Beautiful.

-I haven't seasoned that, Angela.

-OK, I'll put a little bit of salt.

-There you go.

-Staff! What's going on?

-Staff...

The staff these days! I don't know.

You've been busy. Crikey! Up and down the M4 or whatever.

-There you go.

-Right, we're going to add our cavolo nero there.

So we do it real family style. I totally agree with Stefan.

Whack it all in the centre of the table, let everyone help themselves.

-On my old granny's chopping board.

-Your old granny's chopping board.

I hope she approves.

Thank you, my love.

Let's get that out of the way, actually.

If she's looking down from above, she'd say, "That's still mooing."

Is she like my mum? My mum is like that.

-"You never cook your meat long enough, Angela."

-Exactly.

Thanks, Mum. I've got a star behind my name,

but, no, you tell me(!)

And then a little bit of salt there.

She's going to kill me afterwards for saying that.

Do you know what, that looks fantastic.

-I'll bring that over there.

-Credit to Colin. It's his dish.

-But it is great. I love it.

-So remind us what that is again.

So you've got beautiful cote de boeuf with gratinated gnocchi

and bone marrow, cavolo nero and shallots.

-How wonderful is that!

-Thank you.

And I didn't do anything. There you go.

-No, not so many pans.

-I didn't do anything.

There you go. Right.

Do you know what, I'm fascinated by you chefs.

Everything... Like your gnocchi is perfect little concentric circles.

-Everything I cook...

-It wasn't in rehearsal!

I did some baking with my little girl the other day,

and I sort of baked this batch of mutant cupcakes

that were sort of crawling out of the cases,

like they were something out of a 1950s science fiction film.

And she's just staring at me and looking at them,

and she goes, "Mummy, should we ice them now?"

And I'm realising that she was looking at me

as some sort of role model, and I go,

"Darling, I don't think we should take this any further.

"Chocolate crispies?"

Chocolate crispies. Dive into that.

-No, I'm always the first to dive.

-Dive in. Tell us what you think.

This looks just so gorgeous.

You've used wild mushrooms for that. You could...

Are there other things you could put in?

You could take the wild mushrooms out, you could put pork in there.

You don't have to use beef. You could use a nice cut...

-You know, veal... You could use a pork chop.

-Exactly.

-So it's great.

-What do you reckon?

-You could have the mushroom bit by itself.

Take out the bone marrow and then it's vegetarian.

-Happy with that?

-Lovely.

-Absolutely happy.

Sensational, Angela. Now, I know it's for sharing,

but I could quite happily have that all to myself.

Now it's time for the charismatic, late, great Mr Keith Floyd.

Today he's in the Perigord region of France, fishing on the Dordogne.

Take it away, fella!

BELL RINGS

HIGHER-PITCHED BELL RINGS

STILL HIGHER PITCHED BELL RINGS

ZEN MUSIC BEGINS WITH RINGING BELLS

Sorry about this,

but this is the bit where Clive tries to win a few prizes

for really evocative photography

and the director likes to do the travelogue-y bit.

They're very keen on all this round in the Dordogne,

because they reckon it was the birthplace of man.

In fact, just a few kilometres away, there are caves with prehistoric drawings.

Happily, they were shut while we were there filming,

otherwise we'd be down scrabbling around in the dark,

looking at little oxes and wood fires and things.

Anyway, jokes apart, this river is very important.

This old boy here, Monsieur Pelican,

because of his great big nose,

claims he's been fishing on it, oh, since the time of Jesus Christ.

They exaggerate a slight bit, of course.

However, for Monsieur Pelican, the Dordogne is the river of life.

He fishes not for fun, but for his very livelihood.

HE LAUGHS

HE SPEAKS FRENCH

Donne un poisson a un homme,

il vit un jour.

Apprends-lui a pecher,

il vit toute sa vie.

Tout les temps.

Des qu'il sait pecher.

Il nourrit sa famille.

Right on, Monsieur Le Pelican. Brilliant philosophy.

Brilliant bloke, for that matter.

Trouble is, though, after 8.30 in the morning,

he has to share his beloved river with allcomers.

He really lives off this river.

He has been doing it for 40 years.

And his parents have been doing it since the birth of Jesus,

he said earlier on.

Like all fishermen, he's a good fibber.

THEY SPEAK FRENCH

They call that the partridge of the river. It's very...

MONSIEUR PELICAN SPEAKS FRENCH

Partridge of the river. He does go on a bit, this chap.

They catch the lot here - tench, roach, bream, pike, perch, chub...

wop-bop-a-loo-bam! I'm sorry, I got quite carried away there.

But look at that, it would give any self-respecting section

of a British angling club absolute apoplexy

to see all that lot netted out of the river.

This is strange for me, you know, very strange.

30 years ago, I caught my first ever perch.

It happened to be the day I also forgot to bring my sandwiches

and I was forced to cook my perch myself - the only way I could eat.

And I, too, cooked it as I am today, over a little wood fire.

It was absolutely wonderful.

That was when I got the whole bit about fishing and eating.

And now here I am having a really wonderful time,

grown up, rich and terribly famous!

KEITH SPEAKS ROUGH FRENCH

J'espere que vous aimerez la petite perche qu j'avais cuit pour vous...

Il fait que vous le goutez et me dites si c'est bon ou si c'est...

Avec plaisir, oui.

Avec plaisir.

You won't get fish any fresher than that,

but these guys, who, they said, have been fishing since

before the birth of Jesus Christ, must know a thing or two about it.

-Merci.

-So we shall see.

I expect about ten out of ten for this!

Ca peut aller?

Excellent, excellent. Bien cuit.

-Tres bon, excellent.

-C'est bon?

-Tres bon. Bien cuit.

Et Monsieur le Pelican, comment vous trouvez...

Je vais voir ca...

Moi, un poisson pour moi, c'est sacre. Il faut y aller doucement.

Oui. It's a sacred thing for him. You don't just rush into it.

Il est tres bien, il est excellent.

C'est un des meilleurs que je mange.

# If you want fish sur the table

# Roach or carp or barbel

# First you have to check that you have cast your net

# And then you pull them out the river

# See what they deliver

# Chub or pike or bream from out the stream, oh! #

They're a bit like whitebait, but they're freshwater fishes.

They are very popular with the people who live along the banks of the Dordogne.

They're very simple to do.

They've been cleaned by just squeezing out the inside,

cos you don't want those nasty bits.

And the very first thing you do is soak them in milk

just for a few moments. Like that.

That enables the flour, which I'm going to dredge them in,

to stick to them so that when they get put into the hot fat,

they will be golden brown.

And the question of the hot fat - quick test here, Clive.

That's it. Bung a piece of...

A little piece of bread in. If it turns gold immediately,

the fat is ready to fry with. So that's all ready to go.

All I now need to do is get a few of these, shake off the...

I'm not going to cook them all, because I haven't enough fat.

Shake off the excess milk, dredge them in flour

then shake off the flour like that.

And I'll do that by putting them into here. OK.

Shake off all the flour,

then they've got to be salt-and-peppered very quickly.

Shake it around again.

And then just dropped into there.

While those are frying...

Clive, if you'd like to come back.

What is a great favourite here is to serve it with a persillade,

which is a piece of garlic

very finely chopped like that,

and some parsley.

And you just chop it all up

as fine as you possibly can.

Always use a knife with a rounded edge.

There we are. I like showing off like that.

But do be careful of your fingers if you can't do it as fast as I.

Right, I should think they will be about ready.

I'll just test one to see.

Absolutely fabulous.

Um... Ah.

There's only one person who is going to tell me if this is any good.

Monsieur Pelican.

-Pas assez cuit.

-They're not cooked enough.

We've got to keep them in longer. They are not golden brown enough.

We've got to have these things exactly right.

Monsieur Le Pelican also like to add a good dollop of duck oil

or goose fat into his ordinary cooking oil to enrich it even more.

And also he says you never cook these

in the same oil more than once. Always use fresh oil.

Ca va?

Bon.

We put them on there like that?

-Parfait.

-Parfait? He says they're perfect.

Then we put the persillade over like that.

-Voila.

-OK?

-Voila.

Un peu de sel.

-Et vous aimez beaucoup de poivre?

-Oui.

Lots of pepper.

Ca va comme ca?

Oui. Voila. Parfait.

OK?

C'est l'or de la Dordogne.

L'or de la Dordogne.

That's the gold of the Dordogne. That is the best of the catch.

It's what everybody round here really loves.

BRASS BAND PLAYS

Oh, good, here's another one of me and Bernard,

this time getting in with the in crowd.

These chaps in gold robes are celebrating

the Bergerac Wine Festival.

It's a place for fun and serious business,

but above all, it's a place to appreciate wines.

It doesn't matter whether you drive a tractor or own a vineyard,

here, your opinion is sought and respected.

Although wine is a very serious business,

happily it knows no social boundaries,

and, much more important as far as I'm concerned,

Bernard has been fixing again, and I'm going to get one of those medals

these guys from the Star Chamber,

or wherever they come from, are wearing.

Naturally, these great honours aren't bestowed on any old body.

You've really got to know what you're talking about.

So I, of course, went on a crash course

of Bordeaux and Bergerac wines.

Now, are you sitting comfortably? Cos this is what you need to know.

-PAGES RUSTLE

-First of all, turn a few pages

in Hugh Johnson's Pocket Wine Guide.

"Beaumes de Venise, Beaumes... Bergerac"!

Here we are, Bergerac.

"Dordogne. R or W. SW or DR.

"Two stars, '82. '83. '84. W. '85.

"Lightweight, often tasty Bordeaux-style wine.

"Drink young, the white very young."

Got all that?

THEY SPEAK FRENCH

All this drinking, all this tasting, and I don't get to get any!

It's a bit grim.

I was invited here to be enthroned by knights in robes

in chapels and things like that.

I've got to pass an exam before they'll let me downstairs

to the enthroning room. It's absolutely terrifying.

I'm going to have a quick snifter here.

It's a Pecharmant, it's a very, very good wine.

But they asked me all these leading questions.

I don't really know the answers!

Excuse me, I'm going back to fill in part two, in my own time,

one side of the paper at a time, in my own writing.

# Chevaliers

# De Bergerac

# With your robes

# Upon your back

# But did not it

# Make me feel

# A proper twit. #

THEY SPEAK AND REPLY IN FRENCH

These guys really know how to lay on a ceremony, don't they?

I'm trembling in honour here. Almost in panic.

In fact, it is even more important than when I got commissioned,

or even got selected for the second XV. Or even getting my O-levels.

This is amazing!

Look at that. The final result of hours of really intense study.

Consulat du Wine de Bergerac. That's me. There's my name, look.

Keith Floyd. And all those very important signatures

prove the fact that I slipped a couple down while I was over there.

I think more people ought to get medals.

It would be a happier place.

If you mended the gas meter, you get a medal.

Drive a bus well, you get a medal.

Oh, I'm not too sure about that bit!

We've had a lot of fun. We've shown you the Perigord,

we've shown you the simple peasant dishes.

It is a cookery programme,

so I thought we ought to have a really good sequence

where a splendid, exotic dish

like chicken stewed with freshwater crayfish

is prepared for you by a master.

And I'm going to write a little commentary now.

But, David, you're the blinking director. How do I deal with this?

You should say what he's actually cutting up at the moment.

Right, he's got to start by chopping the onions.

By the way, this was a very, very difficult bit,

because the atmosphere was so tense.

You could cut the whole thing with a blinking knife, actually.

The director didn't like the cook very much,

the cook resented the film crew being in there,

interrupting the normal day of work.

First of all,

he takes the shells off some pre-boiled freshwater crayfishes.

-He was very miserable, wasn't he?

-He was very unhappy.

-Very miserable.

Crushing those up. He has saved the tails for later on.

What do I do now?

You talk about him moving the chicken breasts

into that little bowl.

I would have thought the pictures were self-explanatory.

He just put something in there.

We're not quite sure what he is putting in.

He's put shallots into the pan,

the same pan in which he fried the butter - fried the chicken. Sorry.

Now he has got to add -

I know he has got to add - some tomato finely chopped up

and the ecrevisse shells, which he's already crushed, right?

Absolutely. There's the tomato there. We see the tomato there.

Bubbling up quite nicely, I think.

Then the shells go in.

Then he has got to add a bit of saffron. Very expensive, saffron.

I think he'll probably do that in a minute and get round to that.

-You can see he is quite miserable, can't you, in that shot there?

-Yes.

That's the saffron going in.

Why do they get so upset about it? I mean, we're quite polite to them.

-You're terribly polite, terribly polite.

-Chicken back in now.

So the chicken gets the flavour of the saffron and the crayfish shells

and the little bits of onion and tomato.

This is an important bit here.

This is the fumet de volaille.

It's a very, very reduced chicken stock

and you mustn't use gravy ganules to...

Gravy ganules?

Sorry. Gravy GRANULES.

THEY LAUGH

It's bubbling up quite nicely.

That now simmers away for about ten minutes or so.

Oh, look, another BBC lid.

Frying pan, actually.

Into the oven for about ten minutes

for the chicken to absorb the flavours of the ecrevisse.

-SONG BEGINS

-Oops, here's a witty bit!

# Here we sit for a bit

# Magnifique, c'est si bon

# Et how long is this song

# Well, they reckon 60 seconds

# Killing time with this rhyme

# Now it's back where we belong! #

Right, the chicken is out now.

It's been stewed in the stock and the shellfish.

And all we've got to do is reduce that sauce a little bit further

and strain it, get rid of the crayfish shells.

Thicken it with butter. I wish he'd hurry up a bit.

I'm sure he was deliberately going slow that day.

-The lighting man nearly bopped him, you know.

-I know!

-Kept tripping over the lamps.

-You've got to keep up.

Sorry. Now he has strained the sauce.

He is now going to thicken that and enrich it with a knob of butter,

which you should whisk in,

but this guy is so laid back he just shakes it on the stove.

But first he is going to decorate the dish with the boiled crayfish.

Notice the shells have been taken off the tail

so you can eat the chicken... So you can eat the meat very easily.

-And a bit of butter going in there.

-Yeah.

Bit of sweat going in there.

Bit of sweat. He looks so unhappy.

Oh, dear. It's funny, but he's a brilliant cook.

That's the whole point.

I'm glad this sequence is coming to an end, actually.

-I think it does go on a bit, don't you?

-It's a bit too long.

It's very difficult to write

-a commentary for such a thing.

-Yes.

-Well, you haven't, have you?

-I haven't written it, no!

Anyway, I think it's the next bit

with the hotel owner coming up fairly soon.

He is quite philosophical about Perigord.

MAN SPEAKS FRENCH

C'est incroyable, ca.

Ici, c'est la ou toute la societe,

toute la civilisation demarrent de notre pays.

Alors, moi, quelquefois, je peux aller voir ce qui c'est passe,

mais je suis condamne a revenir en Perigord,

parce que j'ai tout en Perigord - j'ai la douceur de vivre,

j'ai le climat, j'ai la qualite des produits,

je suis heureux.

He's a very happy man. He said, "Why do I love Perigord?

"Why do I love Perigord?" He said, "It's the birthplace of humanity.

"It's the birthplace of Western art.

"I go to other places just for curiosity.

"But I am condemned to stay in this wonderful place," he says,

"the birthplace of humanity."

Thanks for that, Keith.

The scenery, food and wine, for that matter, looked fantastic.

As ever on Best Bites, we're looking back at some of the best recipes

from the Saturday Kitchen library.

Still to come on today's Best Bites,

Adam Byatt faces Raymond Blanc

for his first attempt at the Omelette Challenge.

See how they both got on in just a few minutes.

The king of spice, Vivek Singh,

treats us to a tandoori breast of pigeon.

He marinates the pigeon before cooking it in a tandoori oven

and serving it with home-made naan bread.

And Lesley Garrett faces her Food Heaven or Food Hell.

Would she get her Food Heaven,

pan-fried mackerel with gooseberry sauce

new potatoes and salad leaves?

Or would she get her dreaded Food Hell,

fig and chocolate tart with raspberry sauce

and a white chocolate ice cream?

You can find out what she gets to eat at the end of the show.

Now, I was particularly excited when Vivek Singh came in to cook

this next dish, not just because his food is fantastic,

but for this recipe we had to have our very own tandoori oven

specially brought in.

Even Daniel Galmiche and Chris Evans got involved.

Forget the Omelette Challenge, enter the Naan Off!

It's the fabulous Vivek Singh.

Now, you're going to blame me for this recipe.

No, not at all, James.

Because when we decided the 200th anniversary of the show

I wanted a tandoori oven, I wanted you on the show.

We've got them both.

-What are we doing?

-You got the tandoor.